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

Lemon Scented Quinoa with Feta, Basil and Pine Nuts

My friend Claire made this over the summer and I loved it to pieces. I tried making it at home...and failed. Last night I made it again and used less lemon juice and oil than the recipe called for and fell in love all over again. I served it with Giada's Lemon Cumin Chicken (in the post below this one) and the flavors played off of each other beautifully. That sounded dirty. And possibly utilized incorrect grammar. But you know what I mean (meant?) I'm going to bed now.

Lemon Scented Quinoa with Feta, Basil and Pine Nuts
Serves 5-6 as a side dish or 4 as a meatless meal with a salad.

Ingredients:
1 generous tablespoon olive oil, or enough to lightly coat the bottom of a medium saucepan
3 shallots, finely chopped
1 red bell pepper, seeds and veins removed and chopped
3/4 cup quick cooking quinoa
1 1/2 cups low sodium chicken stock
1/8 teaspoon (or a little more) garlic powder
Zest of 1 large lemon, reserve lemon
1/3 cup chopped fresh basil
1/3 cup chopped flat leaf parsley
1/4 cup crumbled feta cheese
2-3 tablespoons toasted pine nuts
Juice from large lemon you zested
Salt as needed

Directions:
Add the oil to a medium saucepan with a lid. Put over medium heat and let heat through one minute. Add the shallots and chopped red pepper and just a tiny pinch of salt (don't over salt it because you're about to add chicken stock in a minute.) Sauté stirring occasionally for 8 minutes or until shallot is translucent and soft.

Stir in the quinoa, chicken stock, garlic powder and lemon zest and raise the heat to high. Bring to a rolling boil, stir again then turn the heat to low and put the lid on for ten minutes. After ten minutes check to see if the quinoa has 'popped' (its little tail comes out in a teeny tiny curly q) and all of the liquid should be absorbed by it. If not put the lid back on and give it a few more minutes until this happens.

Remove the quinoa from the burner and let sit for 5 minutes with the lid on then gently scrape with a fork to fluff as you would couscous. Stir in the chopped herbs, feta, pine nuts and lemon juice. Taste for salt and add any if needed.

Serve with chicken or fish or on its own as a meatless meal if desired.

Happy New Year Black Eyed Peas

Either I'm officially getting old or cream cheese can make me like just about anything. Happy New Year to you and yours!

Happy New Year Black Eyed Peas

Ingredients:
11 oz fresh black eyed peas
1-2 tablespoons olive oil, just enough to sauté onion in
1 medium sweet onion, chopped
2 cups fresh spinach, preferably not baby
2 tablespoons diced green chiles, from a can
3 oz cream cheese
2 tablespoons shredded parmesan cheese
salt and pepper to taste

How To:
Fill a medium pot with water and bring to a boil. Once boiling, add in black eyed peas. Return to a boil and boil until tender but not mushy, about 7 minutes. When ready, drain and set aside.

Meanwhile, add oil to a large rimmed sauté pan and put over medium heat. Once hot, add the onions and sauté until tender and translucent. Add the spinach, cooking for another minute or two until the spinach begins to wilt a bit. Next stir in the cream cheese and chiles, lowering the heat slightly and stirring until the cream cheese has melted into the onions. Add in the parmesan and black eyed peas, stirring well. Season with salt and pepper to taste and serve right away or at room temp.

Honey Pecan 'Fried' Chicken with Hot Sauce Butter

This is slap-yourself-in-the-face good. Hot, crunchy, spicy, sweet. Serve with extra hot sauce butter and honey on the side to dip the chicken in as well as any sides that are dip-able I.E. biscuits, sweet potato fries, phalanges, what have you. Or if you'd like to eat it as portrayed in my spectacular photo (kidding!) make the herbed goat cheese grits at the bottom of this post. And remember it's 'oven-fried' so pat on the back, buddy. Way to go.

Pecan Crusted Chicken with Hot Sauce Butter and Honey
Chicken and Marinade:
3 boneless, skinless chicken breasts
1 1/2 cups buttermilk
3/4 teaspoon sea salt
1 teaspoon smoked paprika
1/2 teaspoon coriander
3 fat sprigs fresh thyme
4 garlic cloves, smashed
2 dried bay leaves
fresh cracked pepper

Chicken Coating:
1/2 cup plus 1 tablespoon chopped pecans
1/2 cup plus 1 tablespoon Panko breadcrumbs
2 tablespoons sesame seeds
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt

Hot Sauce Butter:
4 tablespoons melted butter (I use salted) combined with 1 tablespoon Frank's Hot Sauce, or more to taste

Honey:
1/4 cup or so, for drizzling over hot baked chicken

ASSEMBLY:
Add the buttermilk to a large ziploc along with the sea salt, smoked paprika, coriander, thyme, garlic and pepper. Mix well then dunk the chicken breasts in, seal, and refrigerate for 8 hours or overnight. Remove from the fridge 45 minutes before cooking.

Preheat your oven to 375. Drain the chicken, pat dry and place in a rimmed glass or ceramic baking dish sprayed with nonstick spray. Lightly season with salt and pepper, then gently spoon the chicken coating (above) over the chicken trying to cover every exposed surface and applying in as even a layer as possible. Now you drizzle the hot sauce butter over the top using a spoon - use a zig zag motion and pour in a thin layer - you don't need to douse the chicken (though you could) - just give the coating enough moisture to achieve that 'bake-fried' texture.

Cover the dish with foil and cook on the center rack for 15 minutes. Uncover and cook another 15-18 minutes until the topping is golden brown and the chicken juices run clear when pierced with a knife (unless breasts are very thick - they should be cooked through by 25-28 minutes.) If at any point the topping begins to blacken, recover with foil. Let rest 5 minutes before serving, drizzling liberally with honey.

Herbed Goat Cheese Grits:
3 cups low sodium chicken stock
1 fat peeled garlic clove
3/4 cups quick grits
2 oz goat cheese
1/3 cup grated parmesan cheese
pinch fresh cracked black pepper
handful fresh minced basil
handful fresh minced flat leaf parsley
pinch fresh chopped rosemary

Add the chicken stock and garlic to a medium lidded pot and bring to a boil. Once boiling, add the grits and slowly stir in. Lower the heat to medium/low - just until the liquid is gently simmering and no longer boiling. Cook, stirring continuously until the grits have thickened to your liking - usually abotut 7-8 minutes for me. Kill the heat and stir in the goat cheese, parmesan, pepper and herbs. Serve right away, removing garlic clove if desired.

Pioneer Woman's Mac and Cheese

I have to admit, I was so excited about The Pioneer Woman's show premiering on Food Network that the first episode was a massive letdown. It wasn't the show's fault. It's just because I had built my expectations up to epic proportions...like Ed McMahon knocking on my door or waking up to double D's.

Now that the initial disappointment has passed I am utterly hooked. How could you not be? I mean it's too good to be true (full disclosure - part of me still believes PW is a fictional creation of the media. Home schooling 4 kids while maintaining the most popular food blog of all time AND writing cookbooks AND making your family dinner every night while professionally photographing it AND looking cute as all get out... Self doubt, anyone?)

Anyway it prompted me to make her mac and cheese for my most recent family gathering. I get a little giddy when I get to make an old fashioned recipe that can feed an army. My nephews and niece are all over 5'7" and they're all under 17 (I'm 5'4" on a tall day) so they can MOW THROUGH SOME FOOD. And I love it.

Cheers to family. And to old fashioned recipes. And to the pioneer woman.

Pioneer Woman's Macaroni and Cheese
* mildly adapted
Prep Time: 15 Minutes | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 8 as a meal, 12-14 as a side dish

Ingredients:
4 cups Dried Macaroni (1 lb box)
1 whole Egg, beaten
1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk
3 teaspoons Dry Mustard
1 pound sharp cheddar Cheese, Freshly Grated if possible
3/4 teaspoon Salt, More To Taste
1/2 teaspoon Seasoned Salt (OLD BAY is what I use)
1/2 teaspoon Ground Black Pepper
pinch fresh grated nutmeg
1/8 teaspoon cayenne pepper

Instructions:
Preheat oven to 350.

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. DO NOT LET IT BURN.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick, stirring constantly. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth. Add in all the cheese besides a half cup and stir to melt. Add salt, seasoned salt, pepper, nutmeg and cayenne pepper. Taste sauce and add more salt and/or seasoned salt as needed. DO NOT UNDER SALT. Pour in drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Lauren's Pan Roasted Shishito Peppers. Let the party begin.

The only thing more fun than cooking is cooking with a friend that loves to cook as much as you do while another friend whips up margaritas. I was lucky enough to experience all of the above this past Labor Day weekend with our dear friends from New York. We had come back from a day on the lake (witnessing the horrific fires at Steiner Ranch), we were starving and attempting cooking on the Big Green Egg for the first time ever.

Things could have (and almost did) go horribly wrong. But then Lauren whipped up these amazing pan roasted peppers, sprinkled sea salt on them, and all was well. Three ingredients and ten minutes is all you need to create the most addictive, delicious appetizer I've ever eaten. And while generally mild, like any pepper you never really know what you're going to get which only adds to the fun of eating them. Every couple of minutes somebody yells "I got a hot one!"

Lauren's Pan Roasted Shishito Peppers

Ingredients:
15-20 shishito or padron peppers, rinsed and pat dry
1 tablespoon good quality olive oil
flaky sea salt - a good pinch or so to taste
1 large rimmed nonstick or cast iron skillet

Directions:
Put the skillet over medium high heat. Add the oil and let heat through for one minute. Add the peppers and saute, flipping every couple of minutes until the sides become just blistered and deeply bronzed. You still want some green on them so don't let them completely blacken - just get some good color on them.

Remove to a serving platter and sprinkle immediately with flaky sea salt. Serve hot (though they're still good at room temp or even cold.)

Individual Spinach and Basil Gratins

The one thing I will never understand about entertaining is having to cook while talking to people. I can't do it. I have terribly vivid nightmares (real, honest to God memories, actually) asking people to please leave me be in the kitchen for 5 minutes so I can 'get it together.' Martha Stewart I am not.

But recipes like this make me look like I have it together...simply because I make them ahead of time, refrigerate them (even a day before!) then just pop them in the oven when company arrives. This I can emanage while talking and enjoying a cocktail...

Spinach and Basil Gratin
* Serves 2 (recipe is easily doubled, if need be.)
* Corn makes an amazing addition to this if desired. Just stir in 1/2 a cup of thawed frozen corn or fresh corn cut off the cob before you stir in the cheese.

Ingredients:
1 tablespoon butter
1 cup thinly sliced shallots (about 4 golf ball sized shallots, peeled and halved lengthwise then cut along the diagonal into 1/8 inch thick slices)
pinch salt and pepper
1 garlic clove, finely minced (or can sub a few shakes dried garlic powder)
hefty grating of fresh nutmeg
1/4 cup brandy
4 cups packed fresh basil leaves
2-3 sprigs fresh thyme leaves, leaves removed
1/4 cup half and half
1/2 cup shredded parmesan, plus extra for topping
1/2 cup corn, optional
pinch red pepper flakes
1/8 teaspoon kosher salt (or 1/4 teaspoon, if you like things on the salty side)
2 tablespoons seasoned Italian bread crumbs

Directions:
Preheat oven to 350, if making right away.

Heat the butter in a medium nonstick lidded skillet over medium heat. Add the shallots along with a pinch of salt and pepper and saute until softened, about 4 minutes. Add the garlic and cook until softened, about 2 minutes more. Add the nutmeg and stir in, then add the brandy. Bring the mixture up to a boil over high heat and boil until the brandy has evaporated. Lower the heat to medium low and stir in the spinach leaves. Put the top on and cover for 1 minute so that the spinach wilts. Once wilted, stir in the basil and thyme, half and half, parmesan, corn if adding, red pepper flakes, and additional salt. Reduce heat to low and stir until cheese has melted and all is well blended. Set aside.

Meanwhile, grease 2 4"x4" ramekins with nonstick spray. Evenly distribute the spinach/basil gratin between them, then put the bread crumbs over the top along with the desired amount of additional parmesan. At this point you can either let them cool for 30 minutes before covering and refrigerating overnight or bake off right away.

To bake, put in a 350 oven for 20/25 minutes until bubbling. Kick heat up to broil and cook for 2-3 minutes, just until cheese/breadcrumb topping begins to turn golden brown. Cool for 5 minutes before serving.

Neely's Fish Tacos with Cilantro Chipotle Slaw

Perhaps today's historical significance deserves something more historical than fish tacos. But that's what we were eating last night when we found out. I still can't believe it.

Anyway, after watching the Neelys make this on Saturday, I wanted to make them that night. Unfortunately I decided to go for a run that afternoon forgetting it was 90 degrees out and by the time I got back had to lie down. Fish tacos were no longer in the cards but I still dreamt about them.

At Sunday brunch I fantasized about...fish tacos. So after an unhealthily expensive trip to Whole Foods for fresh halibut I finally had them for dinner. They lived up to my expectations and then some (marinate the fish longer than half an hour though!)

What is it about something hot off the grill drenched in lime juice? And salt? And cilantro? Pure lust.

One word of warning though. The chipotle in the cole slaw will actually get hotter the more it sits. So if you make it way ahead, maybe start with half a chipotle then taste before serving. You can always mince up more chipotle to add it in, but you can't take it out once it's in there!

Fish Tacos
Ingredients:
1 cup buttermilk
1 jalapeno, sliced
1 teaspoon smoked paprika
Juice and zest of 1 lime
handful roughly chopped cilantro
1 1/2 pounds center cut halibut, skinless
Olive oil, for greasing grates
3/4 teaspoon kosher or sea salt
Hefty grating freshly ground black pepper
Flour or corn tortillas
Olive oil, for grilling
Cabbage Slaw, recipe follows
Lime wedges, for serving
Fresh cilantro leaves, for serving

Directions:
Add buttermilk, jalapeno, smoked paprika, lime zest and juice, cilantro, salt, and pepper to a large resealable zip top bag. Add the halibut and let marinate for 1-2 hours.

Preheat the grill to medium-high heat.

Once hot, brush the grill grate with some olive oil. Remove the fish from the marinade and gently pat dry with paper towels. Drizzle lightly with olive oil, then season with salt and pepper. Add to the grill and cook 5-8 minutes, or until grill marks have appeared. Very carefully flip to the other side and cook another 5 or so minutes until cooked through. Remove to a plate and break the fish into chunks. Sprinkle with lime juice and a touch more salt.

Grill tortillas until warm and soft and they have a few charred marks.

To assemble the tacos, place a nice spoonful of the fish onto the center of a warmed tortilla. Top with the Cabbage Slaw. Garnish with lime wedges and cilantro leaves.

Cilantro Chipotle Cole Slaw:
1 (8 oz) package cole slaw cabbage mix
3 tablespoons minced red onion, or more to taste
3 tablespoons chopped cilantro
1/2 cup light sour cream
1 chipotle, packed in adobo, finely minced (I use half of one)
Juice of 1 lime
1 tablespoon honey
1/2 teaspoon Kosher salt and freshly ground black pepper, or more to taste

Directions:
In a medium serving bowl, toss together the cole slaw mix, red onion, and cilantro. Set aside. In a separate (small) bowl, mix together the sour cream, minced chipotle, lime juice, honey, salt and pepper.

Add the dressing to the cole slaw mix and toss gently but thoroughly. Chill for at least 30 minutes and up to 8 hours before serving, using as a topping for your tacos.

Lemony Grilled Chicken with Avocado and Orange Salsa

I've been very inconsistent lately. A bad blogger. Boo on me. There are many reasons for this (work, planning vacation, True Blood reruns) but the honest to God's truth is I've been striking out in the kitchen. Does this ever happen to you? I mean I've definitely had my share of duds on the stove top but not a whole string of them in a row. I was going to share some of these culinary disasters but decided not to. Life's too short to waste lamenting crap recipes.

This is the recipe that helped me get my groove back. The 'salsa' is heavily borrowed/inspired by one of Giada's and it was originally meant to be served over fish (the fish at the Randall's fish counter terrified me so I made a last minute decision to switch to chicken.) I actually loved the salsa with chicken but while we were eating, Kris leaned over to say how amazing he thought it was and then, in a trying-to-be-casual manner politely suggested it might be even better over fish. Okay Giada. Okay.

Coriander Scented Grilled Chicken with Avocado and Orange Salsa

Chicken and Marinade:
2 boneless skinless chicken breasts
2 bay leaves
1/2 teaspoon coriander
dash of garlic powder
juice of 1 lemon, plus the roughly chopped spent lemon
2 tablespoons olive oil
healthy pinch salt and pepper

Combine bay leaves, coriander, garlic powder, lemon juice and chopped up remains, olive oil, salt and pepper in a large ziploc. Mix to combine then add the chicken. Refrigerate for 8 hours, flipping over halfway through.

Remove from fridge half an hour before grilling.

Prepare a stovetop or gas grill by oiling grates, then turning to medium heat. Once hot, remove the chicken from the marinade, shaking off excess and add to the grill. Grill for 4 minutes (or until grill marks appear) then carefully flip over. Season with salt and pepper and continue grilling the second side for 5 minutes or so until cooked through.

Let rest for five minutes, then serve with the salsa spooned over and rice as a side dish (you can doll up the rice with chopped green onion, red onion, cilantro, etc.)

Avocado and Orange Salsa:
zest of 1 orange
zest and juice of 1 large lemon
2 oranges, peeled and segmented
1/4 teaspoon red pepper flakes
1/4 cup chopped cilantro
1/4 cup minced flat leaf parsley
1 scallion, chopped
2-3 teaspoons capers, rinsed
1 avocado, cut into chunks
2 tablespoons olive oil
salt and pepper, to taste

Combine all gently together in a medium bowl. Serve over grilled chicken OR fish. Serve with rice if desired.

Cilantro Mayo...

Sometimes the easiest way to spice up something old and familiar (i.e. the everyday burger) is to change its clothing. Cilantro mayo gives burgers a Southwestern spin along with a healthy dose of attitude. Of course you could also slather it over grilled corn with some crumbled cotija cheese for a great-off-the-grill side dish. Oh the fun of accessorizing!

Cilantro Mayo

1/2 cup light or regular mayo
large handful of cilantro, finely minced
1/2 teaspoon Sriracha, or more if you like more heat
1/4 teaspoon kosher salt

Combine all ingredients and keep refrigerated until ready to serve. Will keep for up to two days well covered in the fridge.

Guacamole with Green Apple, Fresh and Flirty

I thought I was a genius when I came up with this recipe back in December. Then I bought the South Beach Wine and Food Festival Cookbook and found a similar recipe in it by Ferran Adria. Oh well, my SAT scores should've told me I wasn't Mensa-bound.

This is a slightly rogue guacamole in the fact that it's not 'mushed' - I like keeping the chunks of avocado as whole as possible in this version. This recipe also has the untraditional element of green apple in it. Don't worry - it won't taste 'apple-y' per say but the fruit gives it a refreshing twist that other guacs don't have. Not that I've ever met a guac I didn't like, except for the pre-packaged store bought variety. After all, guacamole isn't all that unlike Cinderella - her beauty expires at midnight.

Guacamole with Green Apple
Serves 6.

Toss the following together gently in a medium bowl. Serve with tortilla chips, pita chips, or with tacos or fajitas or any grilled meats.

* 2 Hass avocadoes, seed and skin removed, chopped
* 1/2 small green apple, finely chopped
* 1 smallish jalapeno, seeds and ribs removed and chopped fine
* juice of 1 large lime and zest of 1//2 the lime
* 2-3 tablespoons minced red onion (up to you)
* large handful chopped cilantro
* 1/2 teaspoon kosher salt, or to taste

Pork Tenderloin with Apple and Onion Confit

This is my favorite thing I've made so far this year. The tenderloin is its usual buttery, tender self with a crust of spices including garam masala. If you don't have garam masala, don't panic. Just substitute a mixture of cumin, cinnamon, and coriander. If you don't have cumin, cinnamon, and coriander, put your computer down and get your arse to the store immediately, thanks.

I have to tell you as good as the tenderloin is, it's really just an excuse to make the confit. A confit, though fancy sounding with its French name and pronunciation (CON-FEE) is just something that's been slowly cooked for a long time. You might have seen duck confit on a menu or even ordered it before which is simply a duck leg slow roasted in duck fat and aromatics for a good long time until it's falling off the bone. But having consulted the web I learned that the definition has opened up a bit to other kinds of meats and even vegetables and fruit and no longer requires being submerged in fat to qualify as a confit.

This confit is simply onions and apple, started in butter and finished with a splash of cider vinegar. The closest thing I can liken it to is an adult version of apple sauce. Both sweet and savory. Comforting and exotic. Fric and frac.

Pork Tenderloin with Apple and Onion Confit
Ingredients:
1 pork tenderloin (or 2 as confit will be enough for 2 smaller ones)
2 teaspoons garam masala, to season (or a combo of cumin, coriander and cinnamon)
salt and pepper, for seasoning
Dash of olive oil, for drizzling over tenderloin

4 tablespoons butter
1 super large or 2 small/medium pink lady apples, cored and thinly sliced to about 1/8 inch
2 large sweet onions, thinly sliced
1 bay leaf
white pepper
couple pinches kosher salt
1/8 or so teaspoon garam masala
couple pinches ground cinnamon
large pinch dried thyme
Splash of cider vinegar

Instructions:
Preheat the oven to 375.

Line a rimmed baking sheet with aluminum foil (for easy clean up), spray with nonstick spray, and set aside. Meanwhile, season the tenderloin well with garam masala, salt, and pepper. Place the pork onto your prepared baking sheet and drizzle with a smidge of olive oil. Roast for 25 minutes or just until pork is no longer pink on the inside and has the tiniest hint of a crust from the spices. Set aside and tent with foil to rest for 5 minutes before slicing on the diagonal into 1/2 inch or 3/4 inch pieces.

For the confit, add the butter to a heavy bottomed dutch oven and heat over medium heat. Add the apples, onions, bay leaf, white pepper, salt, garam masala, cinnamon, and thyme. Saute, stirring often for ten minutes. Reduce the heat to low/medium (or low if it's sizzling too much) and put the lid on to let simmer for 35 minutes, stirring occasionally. At end, add a splash of apple cider vinegar and stir in. Simmer another 5 minutes before stirring again. Serve warm over roasted meat or crostini.

Jalapeno Cheese Bread Stuffing with Apples and Shallots

I made this on Thanksgiving confident it would trump my sister's famous sausage cornbread stuffing. It didn't. It's not that it wasn't good - it was just invited to the wrong party. My sis-in-law hit it on the head when she said it would go great with beef tenderloin or prime rib. No truer words have ever been spoken. If you had seen her ensemble that night you would know she knows what she's talking about!

**Make ahead tip: You can make the apple/bacon/shallot mixture the night before and keep in the fridge in a ziploc or tupperware container. The day of, just toast the bread cubes and toss with the already prepared mixture then add in the chicken stock, white wine, Parmesan, cheddar, and beaten eggs (and salt/pepper if needed.) Then just bake off as directed below.

Jalapeno Cheese Bread Stuffing with Apples and Shallots

Ingredients:
Dash of olive oil
8 oz Sunday cut bacon (or whatever type you prefer), snipped with kitchen shears into little strips
1 large shallot (about 1/3 cup) finely chopped
2 medium pink lady (or any other sweet/tart apple), cut into smallish cubes
1 medium jalapeno (seeds and ribs removed unless you like it HOT), minced (or 2 jalapenos if you are so inclined)
Sea salt or kosher salt for seasoning
Good pinch fresh ground black pepper
Good pinch fresh ground nutmeg
1/4 cup apple brandy (Calvados or regular apple jack)
1/2 teaspoon dried English mustard (such as Coleman's)
1/2 lb (half of a 1 lb loaf) of Jalapeno cheese bread, cut into 1 inch cubes and toasted in the oven at 350 for 8-10 minutes just until dried out and 'toasty'
1/2 cup low sodium chicken stock, plus extra
2 tablespoons dry white wine
3 tablespoons (freshly) grated Parmesan
1 cup grated extra sharp cheddar cheese
2 eggs, lightly beaten
pinch salt, optional

Instructions:
Add the olive oil to a medium/large rimmed nonstick pan and bring over medium/high heat. Add in the bacon and cook (reduce heat if it begins to brown/pop and spit too quickly) until crisp - about 8 minutes. Use a slotted spoon or spider to transfer the bacon to a holding plate. If you need extra fat for the bottom of the pan to cook the shallots, add another dash or two of olive oil then add the chopped shallots, season with salt and pepper and cook over medium heat until softened - about 5 minutes. Add in the apple and jalapeno and cook another 3-4 minutes, just until the apple begins to lose its rigid shape. Add over a dash of fresh grated nutmeg then raise the heat to high and add the apple brandy. Let come to a boil and reduce by about half - should only take a couple minutes. Kill the heat and stir in the dry mustard (you can sub a 1/2 teaspoon dijon mustard if you don't have Coleman's. No biggie.) Add the reserved bacon back in and mix again.

At this point you can either let the mixture cool down and chill it in the refrigerator (if making the night before) or go on with the rest of the steps.

Spray a 9x9 Pyrex or baking dish with nonstick spray, or butter it if you're a purist in such areas. Set aside and preheat the oven to 375.

To the cooled apple/shallot mixture, gently add and toss in the toasted bread cubes. Stir in the chicken stock, white wine, Parmesan, cheddar, eggs until just combined. Here is where you need to use your gut. The mixture should appear slightly more wet than dry. I don't know how else to say it. If you think it's a little dry, add in more chicken stock. This is also a matter of personal preference - some people like their stuffing on the dry side; others vice versa. Follow your instincts. The only hard fast rule is that stuffing shouldn't go into the oven looking DRY. It will only get drier and before you know it you'll be cutting into a stuffing brownie. But maybe that's not a bad thing I don't know. Anyway, once it's to your liking, decide if you need another dash or pepper or salt (if you've added in quite a bit more stock this is doubtful) and pour the stuffing into the prepared baking dish.

Bake for 40-45 minutes until the edges are just a bit golden and the whole thing looks 'set.' You'll know it when you see it, trust me.

Ina Garten's Moroccan Couscous

Embarrassing confession - I had never even heard of couscous until I was in my mid twenties. I was living in San Francisco working at an ad agency and a coworker brought some in for her lunch. Looking at the fluffy little grains in the bowl, I had no idea what it was but thought it was so tres chic...

The funny thing is couscous is anything but tres chic. Its origins are quite humble and it could not be easier to make (easier than rice and not as moody.) It's actually coarsely ground durum wheat and it has been a staple in parts of the Middle East, West Africa, Portugal, and even France for centuries. If you're unfamiliar with it, you might have eaten it without knowing what it was in the Greek side dish Tabbouleh. But it took me seeing Ina Garten make it on Barefoot Contessa to realize how truly approachable it is (ah the wonders of the Food Network!)

I now know that couscous is a home cook's best friend. Keep it in the pantry (along with a vast supply of chicken stock) and you've got a side dish in less than twenty minutes that you can dress up or tweak to compliment whatever you're serving as your main course. In a real pinch it can even be the main course, fortified with some toasted nuts, cut up rotisserie chicken, or tofu. Or you could stuff leftover couscous in yellow bell peppers and bake them...or you could probably think of something even more imaginative.

I made it last night to serve with my favorite double cut pork chops and was reminded again of its uncanny ability to make any meal look show stopping.

But pretty on a plate is one thing. The fact that it's so tasty and fast is what makes me serve it over and over again. What dishes did you used to find intimidating before you made them?

Ina Garten's Moroccan Couscous with Tweaks
Serves 6-8.
* This recipe calls for original plain couscous, not the 'pearl' variety. I prefer the Near East brand.

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
3/4 cup chopped shallots
3/4 teaspoon kosher or sea salt
pinch fresh cracked pepper
3 cups low sodium chicken stock
1 1/2 cups original plain couscous (not pearl)
1/4 cup toasted pine nuts, walnuts, or pumpkin seeds
1/4 cup dried cherries or currants or raisins
1/2 cup chopped green onions, optional (you can also use basil, parsley, or cilantro or a mixture)


Directions:
Add the butter and oil to a medium pan with a lid and bring to low/medium heat to melt the butter. Once melted add the shallots seasoning with salt and pepper. Saute, stirring frequently for about 4-5 minutes until all the shallots have softened and become translucent. Add the chicken stock and put on high heat bringing to a boil.

Once boiling, kill the heat and add the couscous, stirring it in until it's thoroughly mixed in (try and do this quickly - shouldn't take more than a few seconds.) Put the lid on and let the couscous sit and absorb the stock for at least 10 minutes. The beauty is you can leave it for up to 30 minutes if other things are taking longer.

When ready to serve, gently 'fluff' the couscous with a fork, just raking the fork over and through the couscous lightly to 'unbundle' any clumps and lighten it up. Stir in the nuts or seeds, dried fruit, and any fresh herbs if desired.

Serve warm.

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.

Sausage Stuffed Bell Peppers with Basil and Sundried Tomatoes

These are for the times when you want to eat 'healthy' but only in the not-calling-out-for-pizza sense of the word. Residual 1990's fat gram counting guilt aside, these are damned delicious. Pour yourself a glass of something cold and zingy and sit down to dinner.

As for you still-in-the-'90's set (you may recognize me - I visit from time to time), feel free to substitute chicken sausage for the pork. Just shake in a hefty pour of red pepper flakes as you mix up the filling and you won't be missing a thing.

Sausage Stuffed Bell Peppers with Basil and Sundried Tomatoes
* These can be served as a main dish (two per person) or as an appetizer or side dish. Adjust your menu accordingly.

Ingredients:
2 large bell peppers or 3 medium, cut in half lengthwise and cored and deseeded

1/2 cup freshly grated parmesan
1/2 cup ricotta cheese (part skim is fine)
pinch sea salt
few cracks fresh black pepper
zest of 1/2 large lemon (or whole small)

dash olive oil
1 large shallot, minced
2 hot Italian pork sausage links, skin removed and broken up with your fingers or spoon
pinch sea salt
fresh cracked pepper
1/4 teaspoon fennel seeds (or more if you really want that licorice tang)
grated nutmeg
1 garlic clove, minced
2 tablespoons finely chopped sundried tomatoes
handful of basil leaves, chopped

Instructions:
Preheat oven to 375.

In a large bowl, mix the parmesan, ricotta, lemon zest, salt and pepper. Set aside.

Heat up a dash of olive oil in a large nonstick skillet over low/medium heat. Add in the shallots and saute for 1 minute. Add in the sausage, breaking up with your spoon or fingers as you add it in into large chunks. Season with salt and pepper and cook, continuing to gently break up as it browns into smaller bits (easier for stuffing) and adding in the dash of oil when the bottom of your pan dries out too much. After it's browned about halfway, add in the fennel seeds and nutmeg. Once brown, add in the minced garlic and cook an additional minute, stirring frequently to keep the delicate garlic from burning.

Remove from the heat and let cool for 5 minutes, then add in the entire mixture to the cheese mixture. Add in the sundried tomatoes and basil and stir well.

Stuff the peppers, pushing down to make sure your getting into all the crevices. Once stuffed, drizzle lightly with a smidge of olive oil over the top, and bake for 22 minutes, or until the tops are just brown and the sides of the peppers have begun to wilt and soften.

Chicken with Gorgonzola Cream Sauce over Roast Asparagus and Tomato Farro

Cream cheese and I are old friends. Back in the day when I first started cooking, I discovered its magic in desserts like pound cakes and pastry crust. When I got confident enough to entertain with food, I put it in these fantastically white trash chicken pastry pockets (with chopped green onions and sauteed shallots - delish.) And today the relationship is as strong as ever, as the creamy, white-as-nun's-thighs paste continues to astound me with its versatility.

Case in point - this gorgonzola cream sauce. It cuts the sharpness of the cheese just enough to make it presentable to a variety of appetites (unless you're my father in law or Jon Marshall, a dear friend who redefines being a meat and potatoes man) but probably my favorite part of this meal is - you guessed it - the farro. When the extra sauce leaks over the chicken and onto those wheaty kernels and the roasted tomatoes and asparagus, you understand why Alice Waters started a veggie movement all those years ago.

Thank you Alice - this one's for you.

Chicken with Gorgonzola Cream Sauce over Roast Asparagus and Tomato Farro
* The farro should be soaked in water (enough to cover it by two inches) for several hours ahead of cooking, ideally. Otherwise you'll just need to increase the simmering time by 20 minutes or so. No biggie.
* If you have a good cast iron dutch oven, such as a Le Creuset, put the lid on it after making the farro and it should stay warm until everything else is ready.
* This serves 2-4 people, but you'll have lots of extra farro. Take it for lunch the next day or use it to stuff portabellos for a scrumptious vegetarian dinner.

• 20 asparagus spears, sliced into 1 inch chunks
• 1 bunch cherry tomatoes (from a plastic carton)
• Pinch salt and white pepper
• 1 teaspoon butter
• 1 tablespoon olive oil

Preheat the oven to 375. Meanwhile, heat a large nonstick skillet over medium heat with the butter and olive oil. Once the butter is melted, add in the asparagus and tomatoes, season with salt and pepper, and saute stirring occasionally for about 10 minutes. Transfer the veg to a baking sheet and roast for 10 minutes. Remove and set aside.

A few hours before cooking, soak 1 cup of farro in a large pot of water. At cooking time, drain the farro then return to the pan covering with fresh water (enough to clear it by 3 inches.) Add a 1/2 tablespoon of kosher or sea salt and bring to a boil over high heat, reduce to simmer for 30 min. Drain. Rinse well. Return the farro to a warm pan. Add in:

• the roasted veggies
• 3 tablespoons extra virgin olive oil
• the juice of 1 lemon
• a handful of minced flat leaf parsley
• two handfuls of minced basil
• salt and white pepper, to taste

Set aside while you make the chicken (or if you're really on the ball, saute the chicken during the last half of the farro cooking time and keep warm in the oven while you make the sauce for everything to time out.)

Add 1 tablespoon olive oil to the same large pan from before and bring over medium heat. Once the oil is warm, add 2-4 boneless, skinless chicken cutlets (seasoned with salt and pepper) to pan, cooking until golden brown on both sides. Transfer to a low oven to keep warm while you make the sauce. Add another dash of oil and 1/2 tablespoon of unsalted butter to the pan over medium heat. Once the butter melts, add in:

• 3/4 cup finely diced sweet onion
• 1/4 teaspoon sea salt

Saute, stirring occasionally until the onion is nice and soft - about 7 minutes. Add in 3/4 cup of dry white wine and bring to a boil. Cook down until the majority of the liquid gas evaporated, then lower the heat to low and stir in:

• 1 oz reduced fat cream cheese
• 2.5 oz gorgonzola
• 2 tablespoons low sodium chicken stock

Stir gently until all the cheese melts and you've got a nice smooth sauce. Serve the chicken over a heaping pile of the farro and top with a spoonful of sauce. Garnish with extra minced flat leaf parsley if desired.

Sweet Cornbread Casserole

After being seduced by Food and Wine Magazine, I went out and bought another cookbook - Miss Dahl's Voluptuous Delights. Sophie Dahl is the granddaughter of my favorite childhood (and adult) writer - Roald Dahl. My mom must have read me every one of his books growing up and I plan to repeat this tradition if and when it applies. Anyway, if you like books you might recognize Sophie through her literary heritage and/or own literary career. Or if you like fashion, you might recognize her wide, doe like eyes and porcelain skin from magazines. Sophie was a model for several years, gracing the likes of Vogue and Elle in all of her 5' 11" voluptuousness. And even though she was applauded for her size, she still struggled behind the lens with comparisons to all those coat hangers she had to share the limelight with.

She documents some of this, hilariously, in her new cookbook. She also imparts a down to earth, common sense approach to cooking and eating healthfully. The recipes are simple, fresh, and light on meat. Shortly after reading it cover to cover, I vowed to give up evil, processed food and ingredients as much as possible.

I felt empowered. I felt healthier. And then PMS happened and brought along with it visions of cornbread. Worse than cornbread actually, cornbread casserole, which if you haven't had it is something you have to make this instant or at least put on your holiday buffet next year. And while, to be fair, I did add a secret ingredient that let me cut out half the butter with none the wiser (don't ask! don't tell! It's a....banana!!), this is still not something you want to make often if you like closing your jeans. It's a sugar bomb - a genius cross between a side dish and dessert - neither bread nor pudding but some ethereal mix of the two. It's truly heaven on earth. And it's lethal.

"Hello police? Please come right away - I've just killed another batch of cornbread casserole..."

Sweet Cornbread Casserole
* This casserole was made for the sweet/savory hedonistic festival we call a BBQ. Put it next to a big plate of ribs, coleslaw, and deviled eggs.
* You want to cook this until the whole dish has puffed and turned an even golden brown over the top, the edges just getting a little dark - usually about 50 minutes. Let it set up/cool for five minutes before cutting. It will be just a little soft and squishy on the inside but that's the beauty of it. Of course if this bothers you, cover the top and put back in the oven another 10 minutes until completely solid.

Ingredients:
1 banana, well mashed
1/4 cup melted butter
good grating fresh nutmeg
1 tablespoon sugar
3/4 teaspoon kosher salt
1 cup light sour cream
1 (8 ounce) box Jiffy cornbread mix
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn (not drained)

Directions:
Preheat the oven to 350.

Grease a 9x9 ceramic or glass baking dish and set over a large rimmed baking sheet. Set aside.

In a large bowl, thoroughly mash a ripe (but not brown) banana with a fork or whisk until slightly pureed. Mix in the butter, nutmeg, sugar, salt and sour cream. Make a well in the center and pour in the jiffy mix. Stir just until blended, then add in the corn kernels (don't forget to drain) and the entire can of creamed corn (don't drain) just until smooth.

Pour into the greased baking dish and bake for 50-55 minutes, until puffed evenly all over, and golden brown. Let set up for 5 minutes before serving with a big spoon.

Cheesy Cauliflower Gratin with Crunchy Breadcrumb Crust

Basil and red pepper flakes keep this gratin from being just another gratin. I love the bite the pepper flakes give the otherwise mellow cauliflower, but you can omit them if you're not a fan.

Cheesy Cauliflower Gratin with Crunchy Breadcrumb Crust
* Adapted from Ina Garten's recipe
* If you are following a low carb diet, you can substitute the breadcrumbs in the topping with chopped pine nuts or almonds. If doing so, cover the gratin with foil when you bake it, uncovering the last ten minutes to let the crust brown.
* Feel free to add more cheese to the cauliflower mixture if that's up your alley.

Ingredients:
nonstick spray
2 tablespoons seasoned Italian breadcrumbs

1 large head cauliflower, cut into florets
2 cups chicken stock plus 2 cups water, for boiling cauliflower
2 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups hot milk (at least 2% - not skim), heated in microwave until hot but not to the point of boiling
1/8 teaspoon fresh cracked black pepper OR white pepper
1/8 teaspoon fresh grated nutmeg
1/2 cup grated Parmesan
1/2 cup grated sharp cheddar
hefty pinch red pepper flakes (I like about 1/4 teaspoon)
10 basil leaves, torn
1/2 teaspoon kosher or sea salt (if you used low sodium stock to boil cauliflower, up this to 3/4 teaspoon)

Topping:
1/4 cup Italian seasoned breadcrumbs (omit if following a low carb diet, maybe subbing with chopped almonds or pine nuts)
1/4 cup Parmesan
2 tablespoons butter, melted

Instructions:
Preheat oven to 375. Grease an 8x8" casserole dish with nonstick spray then sprinkle the 2 tablespoons of Italian breadcrumbs around the bottom and sides. Set aside.

Pour the chicken stock and water into a medium pot with a lid. Cover and bring to a boil over high heat. Carefully add the florets, boiling for 6-8 minutes, just until the florets pierce easily with a fork but before they begin falling apart on you. Drain.

While they're draining, melt 2 tablespoons of butter in a medium saucepan over low heat. Whisk in the flour, 1/2 a tablespoon at a time, whisking constantly with each addition. If the mixture turns a dark shade of brown on you before you can blend all of the flour in, take the pan off the heat until it's nice and mixed in. Once well blended, carefully pour in the hot milk and raise the heat as you blend it in bringing it to a boil. Boil, whisking constantly, for 1-3 minutes, until thickened (should coat the back of a wooden spoon, not just run right off of it.)

Remove the milk mixture from the heat and whisk in the pepper, nutmeg, Parmesan, cheddar, red pepper flakes, basil leaves, and salt. Once mixed, stir in the drained cauliflower just until it's well incorporated (don't over blend or the florets will disintegrate on you.)

Pour the mixture into the prepared baking dish. Make the topping by combining the parmesan and breadcrumbs, then sprinkle the mixture evenly over the top. Drizzle the butter evenly over the crumb topping.

Bake for 25-30 minutes, until the top is golden brown. Let sit for 5 minutes to set up before serving.

Yogurt Marinated Chicken Thighs on Cilantro Scallion Rice

This is the most delicious thing I've made in months. I knew I was onto something when I drooled a little just pulling the raw chicken from the marinade, but holy hell this is delicious. I'm not even sure I what I like better - the chicken or the rice. Thank God I don't have to choose.

I tend to put shallots in all my rice dishes but I decided to hold back here and try their less sexy cousin, the green onion (okay scallion, you Yankee) in lieu of having to saute anything.

Laziness pays off. The green onions/scallions/whatever you like to call them are what make this dish so lovely. They perfume the chicken without making it too oniony and lend their sweet bite to the rice - just a handful (about 3 tablespoons) is all you need here. You'll notice that I barely put any cumin in the rice and there's a reason for this. I want the rice to have just enough flavor to let the chicken shine, not get into a pissing contest with it. If you feel differently, use a heavier hand in seasoning but I think you're wrong.

One last note. Finally, finally I get all the fuss about dark meat - chicken thighs in particular. Thank you Nigella! You were right, as always.

Yogurt Marinated Chicken Thighs on Cilantro Scallion Rice
* Marinade adapted from Bon Appetit
* Cooking time is for 4 chicken thighs - if making more, you might need longer and might need a slightly bigger pan as well as another 1/2 onion to place them on.
* Most people can easily eat 2 chicken thighs, so be sure and calculate this if serving company.
* Garam Masala is a wonderful combination of all the spices you'd want at a party. If you can't find it in your grocery, order it online. Google will pull up a trusty source for you, I'm sure.

Chicken and Marinade Instructions:
4 bone in, skin on chicken thighs (marinade will hold up to 6 if you have the need)

1 (6 oz) container Greek yogurt, either whole or 2 % (you want whole, trust me)
1/4 cup buttermilk
zest of 1 lemon
1 tablespoon garam masala
1/4 cup chopped cilantro
1/2 cup chopped green onions (okay scallions, you yankee)
2 teaspoons kosher salt
3 tablespoons olive oil
2 garlic cloves, peeled and smashed with the back of a knife to break up a little and impart their juice

1 large sweet onion, peeled and cut into 1/8 " slices
1 teaspoon olive oil
salt and pepper

Mix the marinade ingredients (the yogurt through the garlic) all together in a large ziploc bag. Add the chicken and smush around to make sure each piece coated. Seal and refrigerate overnight, flipping over half way if you remember, then remove about 20 minutes before baking to take the chill off.

To bake, preheat the oven to 375. Grease an 8x8" glass or ceramic baking dish with nonstick spray. Lay the onion slices over the bottom, distributing evenly to form a bed. Drizzle the onions with a teaspoon of olive oil and season lightly with salt and pepper. Remove the chicken from the marinade, shaking off excess, and place skin side up on top of the onions, distributing evenly. Place in the oven, uncovered and cook for 22-25 minutes, or until the skin is becoming mottled and brown in places and the onions are nice and soft and cooked through underneath. Serve the thighs on a bed of cilantro scallion rice - recipe follows.

Cilantro Scallion Rice Ingredients and Instructions:
1 cup jasmine rice
1 1/2 cups low sodium chicken stock
1 tablespoon butter
1 cup frozen peas, thawed
3 scallions, chopped
1/4 cup (large handful) fresh cilantro, chopped
1/4 teaspoon cumin
pinch kosher or sea salt - optional

Place the rice, stock, and butter in a medium pot with a lid. Stir well, cover and bring to a boil over high heat. Once boiling, stir again, then lower the heat enough so that with the top on, the rice is only simmering gently and not spitting mad. Let simmer for 20 minutes until the liquid is absorbed. Fluff with a fork and take off the heat. Let sit with the top on for 5 minutes, then stir in the peas, scallions, cilantro and cumin. Taste for salt and add any if necessary.