Jalapeño Cheeseburger Salad

Don't judge me. It's not like I put potato chips on it (though that would be genius.) You can add or take away whatever sound good to you. Bacon would be great or even corn or olives or avocado. And there's no need to make your own quick pickles like I did - I just happened to be out of the jarred variety.

Jalapeño Cheeseburger Salad
* Serves 3

Ingredients:
Olive oil
1 large shallot, finely chopped
3/4-1 pound ground beef
1/2 head iceberg lettuce, shredded
1 cup shredded sharp cheddar cheese, or more to taste
1 medium tomato, chopped and lightly pressed with a paper towel to remove excess moisture
1/2 cup chopped whole pickles or 'quick pickles' - 1/2 medium cucumber chopped and mixed with a couple splashes apple cider vinegar, small pinch salt and large pinch sugar - allow to sit 15 min

Dressing:
1/3 cup mayo
3 tablespoons prepared yellow mustard, or to taste
3 tablespoons chopped pickled jalapeño (from a jar or can)
pinch salt

How To:
If you don't have jarred pickles on hand, now is the time to make your quick cucumber pickle (above) and set aside.

Add a splash of olive oil to a nonstick skillet and put over medium heat. Add the shallots and season with a pinch of salt, sauté for a few minutes until they soften. Add the beef to the skillet along with another pinch salt and pepper, break up with a wooden spoon and cook until brown stirring frequently - about 12 minutes.

Next prepare your dressing by mixing together the mayo, mustard, jalapeño and salt. Set aside.

To a large bowl, add the shredded lettuce, cheese, tomato and pickles. Season lightly with salt and pepper and toss. Add the meat and shallots and toss again, then a couple tablespoons of the dressing and repeat. Taste and make any adjustments necessary per dressing, salt or pepper. More cheese never hurts.

Miso Sea Bass, Wasabi Mashed Potatoes, and Simple Salad with Ginger Carrot Dressing

Sorry y'all. Long time no post. Work has been crazy, we're about to go on vacation and my baby is turning one in a couple of weeks so I've been spending any free time planning a little family party. Anyway Saturday we had a couple of friends over for a potluck and one of the best meals I've eaten in a long time. I volunteered to make miso sea bass and my two girlfriends filled in the gaps with Asian themed sides. And boy did they fill those gaps!

This will now be my go to meal when I'm stumped for what to serve at a dinner party. Everything when together perfectly. Sweet and sticky glazed sea bass, subtly spicy creamy mashed potatoes and a crisp salad with a refreshing carrot ginger dressing. So good!

However if I'm being honest I'm not sure I'll ever make an entire meal by myself again for company. It's kind of more fun when everyone has a hand in creating the meal…not to mention a lot less work.

Hope your summer is winding down and/or you're squeezing every last ounce of it. Personally I have never been so excited to kiss it goodbye and welcome a change in weather. Some rain would be nice too but who am I kidding? It doesn't rain in Austin anymore.

Miso Sea Bass (subbed Sea Bass for Cod) courtesy of Food & Wine

Wasabi and Green Onion Mashed Potatoes courtesy of Bon Appetit

Simple Salad with Carrot Ginger Dressing courtesy of Just One Cookbook

Giada's Fancy (But Simple) Tuna Melt with Grafton Cheddar and Sweet Pickle Aioli

Guess who's over his dairy allergy? My baby boy! Since last Friday I've eaten pizza, grilled cheese, salad with goat cheese and this insanely good tuna melt.

This is Giada's recipe. The only thing I did differently was to make my mayo from scratch (don't roll your eyes - it takes five seconds with an immersion blender) as I can no longer ignore the fact that GMO soy is in everything store bought and I'm not going to eat that crap anymore whenever possible.

Anyway this is already a new favorite in the rotation at our house. I would try swapping capers for the sweet pickles if the mood strikes you or even a basil aioli. The possibilities are endless.

What really makes this though is the salad you serve over the top. It's crisp and cool and the dressing has a hint of a refreshing bite to it from the shallot (thank you Ina Garten.) Crisp thick toasted sourdough, melting hot tuna topped with oozing white cheddar and a cool refreshing salad on top…it'll make everything right with the world.

Open Faced Tuna Melts with Cheddar, Sweet Pickle Mayo and Arugula Salad
* by Giada DeLaurentiis, salad dressing by Ina Garten
* serves 2

Ingredients:
1/4 cup store bought or homemade mayo
2 tablespoons chopped sweet pickles (or store bought pickle relish - OR you could try capers or even chopped fresh herbs)
2 fresh Ahi tuna steaks
kosher salt and black pepper for seasoning
2 teaspoons herbs de provence
olive oil, for seasoning bread and searing tuna steaks
2 thick slices sharp Grafton white cheddar, or other aged cheddar
2 thick slices sourdough bread
2 cups arugula
handful of cherry tomatoes, optional
*Couple tablespoons vinaigrette (or to taste), recipe below

Directions:

Mix mayo and chopped pickles together and set aside.

Preheat oven to 400 degrees. Place bread slices on a cookie sheet and drizzle lightly with olive oil then put in the oven for 10 minutes just until toasted. 

Meanwhile, season tuna steaks with salt, pepper and herbs de provence. Add enough olive oil to a cast iron skillet or heavy bottom pan and heat over high heat. Once hot, add the tuna and sear 3 minutes. Flip to the other side and place the cheese slices over the tops and cook another 2-3 minutes for medium rare or until desired doneness.

Toss the arugula and tomatoes with a couple of tablespoons of the dressing and a small pinch of salt and pepper. 

To assemble, place a slice of toast on the center of each plate. Divide the mayo spread over the slices and spread evenly across. Then add the tuna melts and divide the arugula salad over the tops. Serve right away.

Ina Garten's Creamy Shallot Vinaigrette:

1/2 cup olive oil

1 tablespoon red wine vinegar

1/2 teaspoon dijon mustard

1/4 teaspoon honey

1 teaspoon kosher salt

freshly ground black pepper

1 tablespoon minced shallot

Zesty Chopped Chicken Salad with Vibrant Verde Dressing

Oh hi. How are you? Long time no talk.

It's my fault. Between work and a bad run of luck with my animals I haven't been in the mood to write lately. But I'm putting the 'woe is me' behind and getting back in the saddle, starting with...a salad.

I know I know. It's hard to get jazzed about salad. But when my husband (who has the palate of a 12 year old) got jazzed about this salad I knew I had to share it.

As for me, I'm perfectly happy with some arugula dressed with lemon juice, olive oil, salt, pepper and parmesan. But my husband is not. He calls this 'half ass salad.' So if I want to serve salad as dinner I have to go all out. Lots of textures, lots of surprises, LOTS of flavor.

I will now utter the phrase I most detest from fellow foodies. Deep breath... Making your own croutons really makes a difference here. Like a major, ginormous, cute and perky Lindsay Lohan in Mean Girls versus scary plastic Lindsay Lohan today difference. See how much I feel like I have to justify sounding like a douche? Okay I feel better.

Anyway, they really do make a difference. And if lazy a#$ like me can do it, you can do it. You get crunch from the freshly toasted ciabatta chunks, toasted pecans and juicy tart apple, creamy savoriness from black beans and cheddar cheese, and a kick of flavor from jalapeño slices and chopped green onion. Chicken breast seasoned with coriander makes it a meal (for the guys) while a bright yet creamy green onion dressing (honestly you would think it had cream in it - it's awesome) keeps every bite as refreshing as the one before.

I used bagged shredded ice burg mixed with a couple handfuls of arugula but I think any kind of lettuce would do.

Alright then. Just wanted to say I'm back and am dying to know everything you're up to. And remember the proportions below are up to you. If you like something a lot, just add more of it.

PS - this dressing would be good on an old shoe. I have half a mind to bottle and sell it.

Zesty Chopped Chicken Salad with Vibrant Verde Dressing
Serves 2 hungry people as a main or 4-6 as a side. And as a side, I'd probably omit the chicken!
* Feel free to sub roasting your own chicken breast for the white meat from a rotisserie chicken - about 3/4 cup.

Vibrant Verde Green Onion Dressing:
1/2 cup chopped green onions
1/4 cup fresh lime juice
1 teaspoon honey, or more to taste
1/2 jalapeño (deseeded, deveined) chopped
1/2 cup canola oil or olive oil
3/4 teaspoon kosher salt (or half teaspoon jalapeño salt and 1/4 teaspoon kosher salt, if you don't have a jalapeño)
Good pinch freshly ground black pepper
1/4 teaspoon cumin

In a blender or food processor, blend the green onions through the cumin until gorgeous, smooth and bright greenl. Store in the refrigerator for at least 2 hours before tasting, then make any adjustments as far as salt or pepper. If you feel it needs to be sweeter, stir in a pinch of sugar (honey won't break down once the dressing is cold - sugar's your gal.)

Salad Ingredients:
1 (8 oz) bag of shredded iceberg lettuce
large handful of arugula
3 tablespoons black beans, rinsed and patted dry
2-3 tablespoons pecan pieces, toasted
1/3 cup shredded cheddar (I use 2%) or more to taste
1/4 cup pickled jalepeno slices, mild or hot, to taste
1/4 cup chopped green onions
1/2 cup cubed apple
3/4 cup homemade croutons (1 ciabatta roll, cut into 1/2 inch cubes seasoned with coriander, salt pepper, and a drizzle of olive oil, baked at 325 for 18 minutes or just until golden brown. Let cool to room temp before serving. Extras can be stored in a plastic bag for 5 days.)
1 boneless skinless chicken breast, patted dry, seasoned with salt, pepper and coriander and a dash of olive oil, baked at 375 for 15-18 minutes (depending on size) torn into chunks
pinch black pepper and tiny pinch of salt
Vibrant Verde Dressing (above), to taste

In a large bowl, toss all ingredients (iceberg through the chicken and salt and pepper.) Add the dressing, a tablespoon at a time until to the consistency/flavor you like. Adjust any salt/pepper and serve.

Balsamic Marinated Strawberry Salad with Red Onions and Goat Cheese

My new favorite summer salad. Don't skimp on the fresh black pepper - it takes it to another level. With all the bright, sharp flavors going on here, I can't help but think of this as an adult version of a strawberry milkshake. With every bite, my taste buds want to scream 'Summer!'

And to make it even more summery, it requires minimal energy on your part. No whisking up a complicated dressing or cutting up lots of different ingredients.

Viva La Summer!

Balsamic Marinated Strawberry Salad with Red Onions and Goat Cheese
Serves 2.
* Strawberries and balsamic vinegar should be combined and refrigerated at least 2 hours and up to 8 hours ahead of time.
* If you don't have lemon flavored olive oil, use regular and give the berries a spritz of lemon when you add the oil.

Ingredients:
4 large strawberries, stems removed and quartered
2 tablespoons balsamic vinegar
Pinch salt
Good grating fresh black pepper
1 tablespoon lemon flavored olive oil
1/4 cup thinly sliced red onion (about 1/4 of a medium red onion)
4 kalamata olives, pits remove and broken into small chunks with your fingers
Additional pinch salt and more pepper if desired
1/2 cup croutons
Couple hefty handfuls fresh basil leaves
1 handful fresh mint leaves
Pinch boxwood basil leaves, optional
1 oz goat cheese, divided, or more to taste

Directions:
Add the quartered strawberries, balsamic vinegar, salt and pepper to a large ziploc or plastic container. Toss well, seal and refrigerate for at least 2 and up to 8 hours.

Remove from fridge and add 1 tablespoon lemon flavored olive oil. Let sit while you slice the onions, then add the onions to the berries. Break up the kalamata olives and add to the mixture along with another pinch salt and pepper. If you are nearly ready to eat, stir in the croutons and set aside (you want them slightly softened by the vinegar but not obliterated by it.) If not, wait until five minutes before you eat.

Meanwhile, plate a handful of fresh basil leaves per salad plate along with some freshly torn mint and/or other fresh herbs (some boxwood basil leaves are fantastic!) to your liking. Divide the berry/balsamic/onion/olive/crouton mixture between the plates over the top of the herbs, then the goat cheese, breaking up into bits with your fingers.

Serve right away, with additional fresh cracked pepper if desired.

SXSW, Giada's Turkey Meatloaf, and Roasted Vidalia Onion and Carrot Salad with Dill Dressing

I am so sorry I have been MIA with my posts and comments lately. I have been busy attending SXSW - my first time ever even though I'm from here...practically.

Anyway I am so thrilled to report back to you with what I've seen, heard, and learned. I even went to a blog panel with Molly Wizenberg of the famous blog Orangette and book, A Homemade Life. But as sexy as SXSW sounds - it's exhausting and at times actually painful. Especially when you're nearing your mid thirties and your best night imaginable involves dinner at home and being asleep by 11:30. The point is - tonight was my first evening of respite from all of the festivities and I took full advantage and made dinner at home ( know - I'm crazy!)

I may be over biased based on the past few nights in a row of eating Taco Cabana at 1 am (nothing wrong with that...if you're 20) but this dinner will go down in history as one of my all time favorites on earth. It made me grateful to have taste buds. In fact I'm drooling now just thinking about it even though I only finished it two hours ago.

The meatloaf recipe was courtesy of Giada DeLaurentiis. How bizare is it that my two favorite meatloaf recipes on earth come from a woman famous for Italian cuisine (the other is her lamb meatloaf.) This meatloaf has nothing in common with the other recipe aside from sundried tomatoes (I.E it has everything in common, if you're a sundried tomato fan.)

Anyway as you make the meatloaf you will think to yourself - 1/4 cup olive oil? Really? But you will carry on with the hope that the recipe was created by a famous person and printed in a danged book for Christ's sake and therefore must be accurate. But later when you check on it in the oven you will look at the liquidy mess and say I knew it - it was a damn typo!

But then you'll finish cooking it, having no other choice at this point, let it cool, and notice that the drippy mess has somehow transformed into a beautiful 'loaf'. And then you taste it and realize - that bobble headed beauty knows her stuff! It's downright dreamy. Rich and complex with the feta and sundrieds yet light and clean at the same time. One of my favorite all time recipes...but again...did I tell you how I felt about sundried tomatoes? Or that I have been binge drinking for the past five (seven) days?

Turkey Meatloaf with Feta and Sundried Tomatoes
* Lightly adapted from Giada DeLaurentiis

Ingredients:
Vegetable cooking spray
1/2 cup Italian seasoned bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/3 cup chopped sun-dried tomatoes packed in oil and drained well
2 cloves garlic, minced
2 eggs, at room temperature, lightly beaten
1/4 cup olive oil
zest of 1 lemon
1/2 cup crumbled feta cheese
1 teaspoon kosher salt (you may use less if you're salt sensitive or if using plain bread crumbs)
1/2 teaspoon freshly ground black pepper
1 package lean ground turkey (usually about 1.1 pounds)

Directions:
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Spray a 9 by 5-inch loaf pan with cooking spray.

In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, olive oil, lemon zest feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.

Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer and/or it looks 'set' and no longer a liquid-y mess, about 50 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve with or over roasted carrot and vidalia salad with dill dressing, below.

Mustard Dill Dressing for Roasted Carrot and Vidalia salad:

Dressing:
3 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
1 tablespoon water
1 tablespoon sugar
3/4 teaspoon salt
1/3 cup olive oil
3 tablespoons finely chopped fresh dill
pinch fresh cracked pepper

Combine all ingredients into a glass jar or other and shake until emulsified.

Salad Components/Instructions:
2 Vidalia onions and 4 carrots, sliced into thick slices, tossed with olive oil, salt and pepper and roasted at 375 for 45 minutes, turning over halfway.
2 cups Romaine lettuce or other type lettuce, for salad

* Toss lettuce leaves with salt, pepper and dill dressing. Top with roasted carrots and onions.

Heirloom Tomato Stacks with Whipped Ricotta and Pesto Oil

This is the ironic T shirt of salads. Two slices of the ripest, heaviest heirlooms you can get your hands on sandwiched between ricotta and goat cheese. Top the whole thing off with a little pesto oil and you're done (by the way this salad is kind of like Kathy Lee Gifford - it's prettier in person.)

Giada makes something similar with all goat cheese and heavy cream. I prefer the texture and lightness of ricotta, beat around a little with a fork with just a little goat cheese and lemon zest thrown in for interest. The only problem with eating this 'salad' is how much white wine I tend to drink with it. Those two are damn good friends.

Zesty Heirloom Tomatoes with Ricotta and Pesto Oil

Ingredients:
2 heirloom tomatoes, preferably large and different colors/varietals
3/4 cup part skim ricotta cheese
2 tablespoons goat cheese
zest of 1 lemon
pinch of kosher or sea salt
1 tablespoon prepared pesto (I prefer Cibo brand)
2 tablespoons extra virgin olive oil
black pepper
kosher or sea salt

Instructions:
Set the ricotta and goat cheese out for 20 minutes or so to let soften. Place in a small bowl and stir in the majority of the lemon zest with a fork, leaving a pinch of zest to stir into your oil mixture (don't let it sit too long or it will dry out.) Add a pinch of salt and pepper, stir again and set aside.

In a separate coffee cup or small bowl, combine the pesto, oil, and last bit of lemon zest. Set aside while you cut your tomatoes into thick (about a half inch) slices. Place the widest slice on the bottom of your serving plates. Season oh so lightly with salt and pepper then spoon some of the cheese mixture over the slice. Place a smaller slice (ideally from a different colored tomato) over the cheese, putting a little more (a spoonful) on top. Drizzle with the pesto oil and serve immediately. You can top with a teensy bit more of salt and pepper if desired.

Versatile Dill, Lemon and Balsamic Dressing

* This pic is actually of a roasted portabello stuffed with artichokes and fresh mozzarella that I served over an arugula salad. I didn't include the recipe because I thought the artichoke dominated the dish and made my wine taste like pee. Boo:(

Westville is a restaurant by my house in the West Village known for its down home cooking. While I'm partial to their turkey burger, my absolute favorite thing on their menu is the lemon dill balsamic vinaigrette (that I dunk my turkey burger into like it's running away from me.)

This is my attempt at a copycat version. It's not exactly like theirs but close enough for now (I will continue to tweak it and report back once satisfied.) Westville's isn't quite as 'green' tasting as mine which makes me wonder if they use dried dill? If anyone has any thoughts or opinions on fresh herbs versus dried in dressings, let me hear from you.

Another thing I love about this dressing is that it's so versatile. I love it tossed with salad (preferably arugula), as a dipping sauce for roasted meats and burgers, and oddly enough tossed with hot pasta. With this versatile vinaigrette, the world is your oyster.

Fresh Lemon, Dill and Balsamic Dressing

3 heaping tablespoons roughly chopped fresh dill
1 tablespoon plus 1 teaspoon (a couple dashes) balsamic vinegar
3/4 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1 teaspoon honey
1 small garlic clove minced (or 1/2 if you're garlic sensitive)
1/2 teaspoon dijon mustard
juice of 1 lemon
1/2 cup plus 1 tablespoon olive oil

Put the dill, balsamic, salt, pepper, honey, garlic, dijon and lemon juice in a blender. Turn on low for a minute or so to knock the fight out of them. Scrape down the sides to drown any disobedient bedfellows, then blend again for a few seconds. With the motor on low, remove the cap from the top and slowly drizzle in the olive oil so that it emulsifies as added. Taste for salt/pepper/honey making any adjustments necessary. If it's too tart, add another squeeze of honey. If it's bland, another pinch of salt and/or pepper. Usually all a 'blah' dressing needs is a bit more salt, but then again another slug of balsamic never hurt one either.

Toss with lettuce for a salad, use a dipping sauce for roasted meat, or toss with pasta.

Warm Portobello Salad with Arugula, Goat Cheese, and Pine Nuts

I love telling myself I'm going to have salad for dinner. It seems so perfect and healing in those moments after a heavy lunch or after sitting at your desk for hours having missed yet another workout. But then I get home and realize I don't have the ingredients to make the dressing - or more truthfully- the idea of a salad at dinnertime just doesn't hold the wonderment it did earlier.

That is until the other night. I needed that redemption of a vegetarian supper but didn't want to sacrifice comfort with a cold boring salad. In my fridge I had portobellos, apples, and a few other staples. I set to work, not even knowing what I was creating, and lucked into a salad that even I (the hypocrite) would eat for dinner, gladly, any night.

Warm Portabello Salad with Arugula, Goat Cheese, and Pine Nuts
* Serves 2 as dinner or 4 as a starter/salad course.

Place 1 tablespoon olive oil and 1 tablespoon butter in a large rimmed nonstick pan over low/medium heat.

As soon as the butter melts, add in:
3 portabello mushroom caps, lightly cleaned with a damp towel and cut into 1 inch chunks
good pinch of kosher or sea salt
good grating fresh cracked pepper

Let the mushrooms saute for 3 minutes, stirring occasionally, then add in:
1 apple, cored, quartered and cut into 1 inch chunks
additional small pinch salt and pepper

Cook stirring occasionally for 3-5 minutes, until the mushrooms have wilted and shrunken and darkened all over. Then stir in:
a grating of nutmeg
3/4 cup dry white wine or vermouth

Put the burner on high heat and bring the mixture to a boil, stirring occasionally, until nearly all of the liquid has evaporated. Remove from the heat, and add in:
the juice of half a lemon
1 teaspoon honey
1 tablespoon olive oil
1/4 teaspoon dried thyme (or more) rubbing it between your fingers to release its aroma

Mix thoroughly and set aside while you prep your lettuce. In a large serving bowl toss together:
5-6 oz package arugula
good grating fresh cracked pepper
small pinch kosher or sea salt
2-3 tablespoons toasted pine nuts

Add in the mushroom and apple mixture scraping out all the juices and dressing, toss again, then crumple in:
2 oz goat cheese

Toss again lightly and serve.

Halloween Recipe Pairing - Butternut Squash Salad with Basil and Pumpkin Seeds for It's the Great Pumpkin, Charlie Brown!

What would Halloween be without Charles Schulz's classic animated feature - It's the Great Pumpkin, Charlie Brown!

This little short has been a part of my life since I can remember. I'll never forget the thrill of waiting for it on TV when I was little, constantly hounding my mom about when it would be on until AT LAST - it arrived (thank goodness we had VHS so she could record it and to be fair I'm sure my first few memories of it were pre-recorded on this now defunct form of capturing cellouloid...)

I watched it diligently, all throughout childhood and the arrival of hormones (when I abandoned my first and true love - horses) then even through college and all the way up to right now. In fact - I'll never forget the time my brother came to visit me at UT and we had to wait until it came on before we headed out to the infamous 6th Street to commence with our October debauchery. It was that important, to both of us.

Poor little Linus and his feverish anticipation for the Great Pumpkin signified fall to me. And tradition. And...life - with all its buildups and occasional disappointments.

And even though I have it on DVD now, I'd still rather catch it on TV. It just feels more special. I think the magic of this little film is that it captures the feeling of fall. Fall, unlike the hedonistic abandon of summer whose seduction is obvious (an excuse to wear less and stay awake longer), is finicky. It is far more bewitching with its blustery winds, crimson colored leaves and whispers of apple pies and roasted turkeys. In essence - it's the redhead of seasons. Even if it's not your cup of tea - you still find yourself caught up in its web. And happy for it.

Well, if there's a recipe that captures the feeling of fall - it's my roasted butternut squash, basil, goat cheese, and pumpkin seed salad. Long list of ingredients, maybe, but SO easy you'd be a fool not to try it. That said - I'm a complete hypocrit as I like to purchase the already cut up butternut squash found in the veggie refrigerated section of my grocery store. Yes, it might be a little dried out compared to a freshly hacked up bit of squash, but you can always trim off any dried ends with your handy paring knife. And roasting forgives so many imperfections, much like a tanning bed;)

Few salads have the power to move me in this way - I get a bit emotional over this one and it's embarrassing. Something about the sweetness of the caramelized roasted squash against the sharp tang of the goat cheese and balsamic... It's a flood to the senses. Which is what fall is all about, right?

Butternut Squash Salad with Basil and Pumpkin Seeds

Ingredients:
1 small butternut squash, peeled and cut into 1 inch chunks (or a package of precut butternut squash - about a 1/2 pound)
2 teaspoons olive oil, plus 1/2 teaspoon
kosher or sea salt for seasoning
3 oz goat cheese, broken up with your fingers
pinch red pepper flakes
1/4 cup pumpkin seeds
1 large handful fresh basil leaves, rinsed and dried and torn if desired
1 teaspoon balsamic vinegar
sea salt or kosher salt, optional

Instructions:

Preheat oven to 400 (375 if your oven runs hot.)

Spray a large, rimmed baking sheet with nonstick spray and add your cut butternut squash to it (pan should be large enough so that each chunk has its own space to brown.) Drizzle over your 2 teaspoons of olive oil, a good pinch (1/2 teaspoon) of kosher or sea salt, and red pepper flakes (to taste) and mix all around with your hands making sure each piece gets anointed with the oil and seasonings (you might need a touch more oil - use your judgement.) Place in the oven for 20 minutes then remove and carefully flip each piece to the other side with a spatula. Return to the oven for another 15-20 minutes, until deep and dark on the other side (I even like them a little 'blackened' but you might not so check early and often.)

Remove from the oven and transfer to a large salad bowl. Add in the goat cheese, pumpkin seeds and basil then give a light toss. Drizzle over the balsamic vinegar and oil (and more salt if desired), toss again and serve.

Days of Figs and Gorgonzola

The good news is, those little mysterious, temperamental fruits called figs are in season. The bad news is, almost as soon as you spot them, looking out of place in their plastic cages alongside the year round fruits, they're gone. If you are lucky enough to get some home, don't leave them sitting in the fridge for long or they'll commit fruiticide on you, leaving you wondering why you bothered with the fragile things in the first place. BUT I promise you, if you seek out truly ripe, unbruised figs and pay them swift attention, they will make it worth your while.

Figs are not overly sweet. In fact I don't particularly enjoy them, even at their ripest, raw and on their own (I blame my childhood addiction to Fig Newtons, which led me to believe they would be as sugary sweet as those famous cookies.) This should not stop you though, as they are easily romanced with a little heat to bring about whatever nostalgic expectations you have of them. Namely, they become soft and tenderly sweet with that signature miniscule crunch that makes them undoubtedly a fig.

In the following recipe, I roast them with a bit of gorgonzola (a classic sweet and savory pairing) then set them atop a lightly dressed salad to show them off. The main dish - flash fried pork chops - has an accompanying gorgonzola sauce which oddly lightens up the dish and makes it look like you were really thinking things through when you planned the menu:)

Bon Appetit!

Gorgonzola Fig Salad:

Sherry Dressing:
2 tablespoons sherry vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon honey (or less if you like your dressing 'sharper')
1/4 cup olive oil
hefty pinch salt
good crack pepper

1 package prewashed baby lettuces or lettuce of your choice

6 fresh figs, stems removed and halved length-wise
salt and pepper
1 wedge Gorgonzola cheese
olive oil

Preheat the oven to 375. Grease a rimmed baking sheet with nonstick spray, then place the 12 fig halves cut-side up on the sheet. Sprinkle them lightly with salt and pepper, then drizzle lightly with olive oil. Roast for 15 minutes, then remove and quickly place a small dab of gorgonzola on each half, return to the oven and roast another 4-5 minutes until the gorgonzola has melted. Set aside until you've dressed you're salad (the amount of dressing above will be more than plenty for an entire package of lettuce so dress accordingly.) Season your salad with salt and pepper, toss again, then set the warm figs on top.

Pan Fried Pork Chops with Creamy Gorgonzola Sauce

Gorgonzola Sauce:
3/4 cup crumpled Gorgonzola
1/4 cup light Mayo
1 tablespoon half and half
1 tablespoon white wine
Juice of 1/2 small lemon
Zest of 1 small lemon

Combine all of the above and set aside. If making right before the chops, this can set out in a cool place. If making hours before - keep in the fridge and remove 45 minutes before serving the chops.)

Pork Chops:
2 boneless, skinless pork chops, trimmed of any residual fat and pounded to 1/4 inch thickness
salt and pepper
1/2 cup flour
2 eggs, whisked with a splash of milk
3/4 cup Italian seasoned bread crumbs
1/4 cup Olive oil or vegetable oil, for frying

Set up your breading stations by putting the flour in a wide bowl or pie plate, the egg/milk mixture in another, and the bread crumbs in the last. Season the chops well on both side with salt and pepper, then bread by dunking and turning over to coat briefly in the flour (shaking off excess), the egg/milk mixture, then the crumbs (you'll want to press both sides into the crumbs, encouraging them to take on as much as possible.)

Set the chops aside onto a waiting plate or aluminum lined baking sheet (less to clean up.)

Heat up a large, nonstick skillet over medium heat. Add the 1/4 cup olive oil, and let get really hot - 2 minutes (you can test this by tossing in a pinch of breadcrumbs - if they sizzle right away - it's ready - if they float to the bottom - keep waiting.)

Add the chops, cooking about 3 minutes per the first side, until golden brown. Turn carefully to the other side (adding more oil if the pan has become dry.) Cook another 3 minutes or until the second side is a deep golden brown. Remove to a rimmed baking sheet to cool for 1 minute before serving (if you put them onto a flat surface, the heat and moisture might make them soggy.)

Plate with a dollop of the gorgonzola sauce.

A reason to celebrate.

We did it!

We are in our new apartment and I literally could cry just thinking about it. I LOVE, LOVE, LOVE it, so much so that I feel like a child with its favorite teddy bear - I'm afraid I'm going to love it to death.

Anyway, I now have an oven that is too smart for me - a Gaggenau - which I fear I'll have to take a course on to learn how to use. And since I'm leaving for a shoot in the morning, I don't have time to figure it out tonight.

So, just a simple little celebratory salad for you today - a meaty, 'mealified' version of the wonderful Caprese.

I'll be back in a couple of weeks with new recipes, pictures, and apartment details!

In the meantime, Bon Appetit with this meatier, kinkier version of a Caprese Salad - and celebrate if for no other reason then for, as Paula Dean says so wonderfully in her memoir 'It Ain't All About the Cookin' - just being on the right side of the dirt;) And in case it's not obvious enough - this is more assembly line cooking than a recipe - feel free to add what you have on hand or think would taste good - this is about the only redeeming quality of a salad, in my opinion.

Piggy Caprese Salad
Serves 2

arugula - 1/2 of a pre-washed pack from the grocery store
1 small bunch basil (fist sized)
1 small bunch flat leaf parsley (fist sized)
1 fresh mango or papaya, cut into bite sized chunks
1/2 ball fresh mozzarella, cut into bite-sized chunks
2 slices prosciutto, broken into chunks with your fingers
2 tablespoons black olives, such as kalamata
fig balsamic vinegar - about 1 1/2 teaspoons (or sub regular balsamic)
2 teaspoons olive oil
sea salt and pepper, to taste

Add all to a large salad bowl. Toss gently, season with salt and pepper, and taste. You might want to lubricate your salad more thoroughly (I tend to like mine on the dryer side versus drenched like a wet dog), so by all means, season and dowse accordingly.

London Broil, Texas-Style with a Warm Peach, Tomato and Okra Salad

I haven't forgotten about you. You are very much in my thoughts. I've just been swamped with work (about to leave for a month-long shoot) AND moving apartments. In fact, I've been putting off posting because I am so eager to get into my new kitchen! I'll write more details when and if we move in - I don't want to jinx it.

In the meantime, here's a recipe that very well could become a summer entertaining staple at our house. The intense marinade makes even the lowly London broil take on a regal, 'look at me' character And when paired with the accompanying warm summer salad - well, you are literally eating summer with a knife and fork.

Enjoy the early days of summer (like a love affair - always the best part) and fingers crossed that my next post is from our new home!

London Broil, Texas-Style (in Cilantro Jalapeno Marinade)

Ingredients:
1 lb London broil, cut into 4 steaks

1 jalapeno, roughly chopped (it's up to you wether or not to remove the seeds and ribs - I usually keep them in and it's not too hot)
2 cups fresh cilantro
1 cup fresh flat leaf parsley
1 garlic clove
1 1/2 teaspoons kosher salt
1/4 teaspoon cracked black pepper
1 teaspoon honey
2 tablespoons red wine vinegar
1/2 cup olive oil

Directions:
Add the jalapeno through the vinegar to a blender or food processor. Blend until well broken down, then add the oil and blend until well incorporated.

Place your steaks in a large ziploc bag or in a rimmed baking dish. Pour the marinade over and toss the steaks around to make sure they're well coated. Refrigerate at least 8 hours or preferably overnight.

Take the steaks out of the fridge 30 minutes before cooking. Just before grilling, remove from the marinade, gently patting dry with a paper towel (you don't need to literally dry them - just give get off any excess and remove any outstanding herbs if grilling indoors as they will burn and result in the fire department paying you a visit:)

Season LIGHTLY with salt and pepper (this is optional - they'll have enough flavor but I'm a creature of habit.)

Preheat your grill pan to medium high, letting heat up for a few minutes, then add the steaks. After getting a nice sear (about 1 minute), reduce heat slightly and cook another 3-4 minutes (for medium) before flipping and cooking another 3 -4 minutes.

Remember to let your steaks rest a good 5 minutes, tented with foil to keep them warm, before slicing.

Warm Peach, Tomato, and Okra Salad with Toasted Pepitas

Ingredients:
1 cup frozen whole okra
salt and pepper
1/4 teaspoon red pepper flakes, or to taste
4 tablespoons olive oil, divided
1/2 teaspoon ground coriander
2 peaches, just ripe, quartered
2 ripe vine tomatoes, de-stemmed and quartered
1 heaping tablespoon minced fresh cilantro
1 heaping tablespoon minced fresh parsley
2 tablespoons pepitas (I use the ones that are roasted and salted)

Directions:
Preheat oven to 375. Add the okra (no need to thaw) to a large rimmed baking sheet or glass baking dish. Season with salt and pepper and the red pepper flakes. Drizzle over 2 tablespoons of olive oil and mix around until all okras are anointed.

Roast for 20 minutes. Remove from the oven and add the tomatoes and peaches, sprinkling over the ground coriander. Add the rest of the olive oil and mix around, redistributing the veggies evenly throughout the pan. Return to the oven for another 20-25 minutes. Remove scattering over the fresh herbs and pepitas. Serve piping hot or at room temp.

Salmon, Salad, Bread

I am not a 'Semi Homemade' person. Nor am I a gourmand. I am somewhere in between in that I don't think any dish is worth slaving for hours and hours over nor do I believe in using artificial substitutes just because they save time (i.e. using lime juice from those green plastic limes versus whacking open a real one and squeezing. Nigella - are you listening?)

Here is a meal that will appease any and all schools of foodie thought. It's simple to prepare and cooks in 20 minutes - more like assembly line cooking than proper cooking. But the beautiful thing is - the ease of prep doesn't show a bit in its sublime flavors. And if you can handle a smidge of butter in your diet (not anywhere near Paula Deen levels, mind you), it's a meal you can feel good about eating - packed with antioxidants and vitamins.

This is a Meat and Potatoes feast, via the west coast, with a quick jaunt through Italy from the salad ingredients, versus the deep south. (Though I will say that my mom makes incredible salmon - my favorite coming home from college meal - from which this recipe was inspired.) May I introduce you to: salmon, salad, bread...

Serves 2

THE SALMON (AND BREAD)

1 lb salmon fillet (preferably wild and best quality available)
salt and pepper, to season
4 tablespoons butter, melted
1 tablespoon chopped, fresh dill
juice from half a lemon
1/2 a clove a garlic, grated with a rasp grater or finely minced

Preheat oven to 400 and line a rimmed baking sheet with aluminum foil (greased.) Place the salmon fillet, whole, onto the sheet and sprinkle with a pinch of sea salt, or kosher salt, and pepper. Set aside.

Thoroughly combine the butter, dill, lemon and garlic in a small bowl with a fork or whisk. Reserve 2 teaspoons of this mixture setting aside, then pour the rest evenly over the salmon.

Bake for 18-22 minutes, or until the flesh is just cooked through and the skin crisp (flesh will be opaque all the way through - a light beige pink - versus the ruby grapefruit color it was when you first met it.) Let rest a few minutes, then cut in half and serve. You can also scoop it out of the skin before serving, if desire, by slipping a thin spatula in between the flesh and skin, gently prying end to end.

* 2 minutes before removing, spread the 2 reserved teaspoons of the butter mixture between a fat wedge of best quality French baguette, sliced and smeared with said concoction, then re-assembled and stuck in the oven (for 2 minutes or so) to heat through.

THE SALAD (and a suggestion for the dressing, prepared while the salmon cooks)

Enough fresh, baby spinach for 2 people (3/4 a small bag, or 2 scant cups)
5 sundried tomatoes, packed in oil, drained and slivered
1/3 cup canned cannelini beans, rinsed in water and drained
handful fresh goat cheese, crumbled

Add all to your salad bowl, then apply the dressing.

THE DRESSING (almost any oil based dressing will do, even a balsamic, or if you want to blaze your own path, feel free, just remember that any dressing is 1 part acid to 3 parts oil, and taste, taste, taste before you pour over your beloved lettuce.)

juice from 1/2 a lemon (the leftover half from the salmon)
3 (though I admit to upping it to 4 if using a particularly obese lemon half) tblspns olive oil
1 1/2 teaspoons honey (AGAIN - TASTE BEFORE DRESSING YOUR SALAD - YOU CAN ALWAYS PLAY WITH THE RATIO OF SALTY TO SWEET BEFORE POISONING YOUR LETTUCE WITH AN IRREVERSIBLE COSTUME.)
1 teaspoon white wine vinegar
1/2 small garlic clove, finely minced or grated with a rasp OR 1/4 teaspoon garlic powder
1 teaspoon chopped fresh herbs, preferably dill to mimic the salmon
small pinch salt and pepper

Add all ingredients to a small jar or tupperware container - cover the top - and shake like hell. Or add to a small bowl and whisk passionately. I find shaking easier, myself. Taste it to see if it needs more lemon (if it's too sweet) or more honey (if it's too tart) and make the necessary adjustments.

Add 1/2 the dressing to salad bowl and toss thoroughly. (If using your own dressing, add about 3 tablespoons, toss thoroughly, then taste to see if you need more. Reserve extra dressing in the fridge (the above dressing should stay for 3-5 days.)

Food for Giants

(My apologies - this post is a week late in actually being posted. It seems I've already broken every resolution I made for New Years - I haven't been updating the blog and I've eaten dessert every night this week. Oh well...Enjoy the week old post!)

Finally a weekend off (mostly, anyway.) Sunday we had a few good buddies over for dinner to watch the Giants versus the Pac. And since they all happened to be boys, I made a serious Meat and Potatoes feast including:

Sweet and Savory Mini Sausages with Chives

Strawberry Spinach Salad with Pistachios and Goat Cheese
Soy Ginger Pork Tenderloin
Mac and Cheese

Grand Marnier Cheesecake with Drunken Strawberries and Orange Segments

I know that all of this sounds like hell on earth to make on your day off, but sometimes I need to cook like I need to breathe, and this was one of those times. I think I worked through at least a good third of my work stress, some aggression towards our neighbors, and a phobia or two while I got the meal ready.

There was only one hitch. In typical daredevil cooking style (it's my own adrenaline-rush version of sky-diving), I waited until the last possible second to make the cheesecake. For cheesecake novices, the beauty (and the devil) about making them is that you HAVE to bake them ahead of time, allowing enough time for it to cool completely down and then chill for a minimum of 4 hours (some recipes longer) in the fridge.

Kris and I headed home from brunch and I set about whipping up the graham cracker crust at a ballsy 1 pm. But when I flipped my oven on, nothing happened. There was a sickening absence of the 'tap tap tap' sound it normally makes when I turn it on. Sure enough it was dead, and I had 3 people due for dinner in a matter of hours. Well, this is NY living. Just when things are humming along - you find yourself being picked up by the shoulders and punted back to the starting line...

Amazingly, our landlord actually came over, even bringing a legitamite, coherent, able-minded person with him to look at it (believe me, this is rare.) Meanwhile I worked around them, continuing to measure and whisk, praying out loud as I did that it would be fixed. It wasn't, but the guy showed us how to light the pilot manually until they could get a new part for it. Good enough.

Finally, at 3:00, the cheesecake went into the oven. At 4:00, when it was supposed to be removed, I checked on it only to find it was still completely liquid. I almost started crying. I called my sister, the cheesecake queen, and asked her what to do. She said to keep it in for another 30 minutes, then turn the oven off and let it cool completely inside. I didn't have that kind of time, so I went for broke (adrenaline pumping) and kicked up the heat keeping it in for another 20 minutes. I then turned it off to cool in the oven for 25 before setting it on the counter for 45. It was still a little warm when I stuck it in the fridge at 5:30. I prayed some more.

The rest of the meal was thankfully, uneventful to prepare. I've posted all of the recipes with the exception of the mac and cheese. It's my own recipe and I worked for years on it. And even though the only people reading this are probably my parents, I'm just not ready to go live with this one. But for the rest, here you go:

Sweet and Savory Mini Sausages with Chives

I have to admit, this is one I go on by smell before I even bother to taste it. Like most recipes, you might need a smidge of fooling around with it before it's just right (there are several variables here, such as brands of mustard or weenies available to you that can change the constistency and the ratio of sweet to savory.) But unlike most recipes, even if it isn't perfect, no one notices - they'll disappear anyway.

1 lb mini weenies (aka lil smokies in the south)
10 oz rasberry jelly (without seeds) or red currant
4 tblspns spicy whole grain mustard (such as Gulden's), or to taste
1 tspn dried ground English mustard (Coleman's)
tablespoon honey (can add more if needed)
Handful chopped green onions, for garnish

Whisk together jelly, mustard, dry mustard, and honey in saucepan and bring to boil whisking frequently. Reduce heat and keep at a low simmer, stirring every so often, for at least twenty minutes and up to an hour.

Transfer to a heated serving dish, then sprinkle with chopped fresh green onions. Serve with toothpicks.



Grand Marnier Cheesecake, adapted from Austin Entertains

This is a cheesecake for adults. Not too sweet, not too dense. The vanilla beans keeps the orange in check and likewise, the orange cuts the creaminess keeping it lighter than other cheesecakes (in flavor anyway.)

(sidenote: When I was about ten years old, I got inspired to make a loaf of banana bread. In fact I was so excited, I must have spent 20 minutes ferociusly mixing the batter, completely oblivious to the fact that over mixing is a baking NO NO. When the loaf came out of the oven hard as a brick, I threw it out in the backyard where even the squirrels were afraid to touch it. I didn't bake again for 5 years. The point is, for most things in baking - mix the batter until just combined, with the exception of cheesecake. Here is your chance to build those forearms - you want the batter to be meltingly smooth when it goes into the pan - so for that matter go the extra measure and sift your dry ingredients too.)

Crust:
2 cups graham cracker crumbs, blended in food processor or bashed in a ziploc
1 stick butter, melted
1/4 teaspoon ground ginger

Filling:
16 ounces cream cheese, room temperature
3/4 cup sugar
3 eggs
1 cup heavy cream
1/2 cup ricotta cheese
1/2 cup sour cream
1 vanilla bean, split and scraped
2 tablespoons Grand Marnier
1 tablespoon grated orange zest
1 teaspoon vanilla extract

hot water, from the kettle

Preheat oven to 325. Grease a 9 inch springform pan and wrap the bottom in aluminum foil (I double it up) to prevent leakage.

For the crust, combine graham cracker crumbs, melted butter, and ginger in a mixing bowl with a fork until well blended (or if you've already got the food processor out, add all and pulse until well combined.) Press the crumb mixture into the bottom and up the sides of the springform pan.

Bake for 5 minutes and set aside to cool. Meanwhile, prepare the filling.

Beat the cream cheese and sugar in a mixing bowl at a medium speed until creamy. Add the eggs 1 at a time, beating well after each addition. Add the cream, ricotta cheese, sour cream, vanilla seeds from vanilla bean, Grand Marnier, orange zest, and vanilla extract. Continue beating until well mixed and pour into prepared pan. Set the pan in a larger jelly roll pan, then add the hot water to the jelly roll pan (about a half inch or so) up the sides of the springform.

Carefully transfer to the oven and bake for 1 hour and 20 minutes. (Cheesecakes are testy things - you want the outsides to be firm but the center still slightly liquidy. If the whole thing is still liquid, then keep it in longer. The cake will set up upon cooling and chilling in the fridge.) If you're in doubt, turn the oven off and allow to cool down competely in the oven before transfering to the fridge. Don't forget to remove from water bath.) REFRIGERATE FOR AT LEAST 4 HOURS BEFORE SERVING (I.E. FOR THE NON ADRENALINE-SEEKING, PREPARE THE NIGHT BEFORE.)

Drunken Strawberries and Orange Segments

1 quart strawberries, washed, beheaded, and sliced
2 tablespoons sugar
3-4 tablespoons Grand Marnier

1 large orange or two small, peeled and segmented

Place strawberry slices in a bowl. Sprinkle sugar over the top, the drizzle liquor. Gently stir to combine and to get the sugar dissolving. Cover and allow to macerate in the fridge, doing so at least one hour before serving. The longer you allow it to sit, the sweeter and less bite the Grand Marnier will have. Do with this advice as you see fit.

For each serving, spoon some of the strawberries and syrup over a slice of cheesecake. Criss cross two sections of orange segments and serve.


Soy Ginger Pork Tenderloin, from Paula Deen

This is my stand by main dish for company when I'm on a budget. I've fed it to so-called 'picky eaters' and gastronerds. All seem to love it. It's a pretty forgiving recipe, but be sure not to overcook as pork can dry out quickly.

1 (1 1/2 to 2 pound) pork tenderloin

Marinade:
1/4 cup soy sauce
2 tablespoons dry red wine
1 tablespoon honey
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon fresh grated ginger
1/2 teaspoon ground cinnamon
2 green onions (green parts only, chopped
flat leaf Parsley, chopped, for garnish

Combine marinade ingredients in mixing bowl and whisk thoroughly to blend. Pour over pork tenderloin in a large Ziplock. Marinate at least 4 hours and up to overnight.

Preheat oven to 350 degrees. Bake 30 to 35 minutes in a glass baking dish with all of the marinade or until meat is 145 degrees when measured with an instant read thermometer (top of meat will be burnished brown but should not look dried out or 'tired.') Allow meat to rest for 10 minutes before slicing. Serve meat slices in a fan shape, drizzled with marinade, and sprinkled with flat leaf parsley.


Strawberry Spinach Salad with Pistachio Nuts and Goat Cheese

Dressing:
1/2 cup white sugar
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion (do not be tempted to add more)
1/2 teaspoon strawberry or raspberry jam

2 tablespoons sesame seeds
1 tablespoon poppy seeds

Salad:
10 ounces fresh baby spinach
1 quart strawberries, cleaned hulled and sliced
1/4 cup crumbled goat cheese
1/4 cup pistachios (or slivered and toasted almonds)

At least two hours before serving, combine sugar through jam in a blender, blending thoroughly. Stir in sesame and poppy seeds and transfer dressing to refrigerator to mellow. (Can be made one day ahead)

Remove dressing twenty minutes before serving. Meanwhile, add spinach to your salad bowl, along with the rest of the salad ingredients. Shake dressing, then add slowly (you may not need all of it so taste first.) Toss together thoroughly, then serve.



Now that we know the Giants won and will be advancing to the Superbowl, I suggest fixing any of these make-ahead recipes for your SuperBowl parties. (And apologies to our midwestern friend who was rooting for the Pac. Although, at the rate he was texting towards the end of the evening, I think he already had already gotten over the loss and moved onto more important things. After all I'm fairly certain it wasn't church he was headed to at 11 at night after leaving our place.)

Until next time, Bon Appetit!