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.

Pork Chops with Blackberry Pan Sauce and Melted Gruyere

Kris was out of town recently. While him going out of town makes me sad, it does have an upside - it means I can go buck wild in the kitchen. I can experiment with whatever I feel like, knowing that if it all goes tits up there's no one but me and the cats to know about it - I can simply call in a takeout order and pretend it never happened.

This experiment, however, proved to be a success. I had seen a recipe in one of my Williams Sonoma cookbooks for Fillet Mignon with Blackberry Sauce, and while I couldn't quite wrap my head around that, I thought chicken would make a good substitute. After all, the whole southern 'chicken & waffles' is a classic sweet and savory combination, as is turkey and cranberry sauce for that matter.

I then had a more random thought, remembering my mom saying that my grand dad had always eaten apple pie with a slice of cheddar cheese on top. Again, that's not that crazy when you think about it either (i.e. the existence of fruit and cheese plates.) Somehow I decided that the best finishing touch on my experimental chicken would be a slice of nutty, creamy Gruyere to contrast the bright juiciness of the berry sauce. It was lovely, though I have to admit, I would have liked it just as much without it. This is one of those pan sauces you could put in a glass and drink.

Pork Chops with Blackberry Pan Sauce and Melted Gruyere
Serves 2.

Ingredients:
2 pork chops (you can use either boneless or bone in, adjust cooking time accordingly)
salt and pepper
1 tablspoon butter + 1 tablespoon olive oil

small pat butter
3/4 cup fresh blackberries
1/2 cup dry white wine or vermouth
1 tablespoon fig balsamic vinegar
tiny, 1 inch sprig of rosemary, snipped off one stalk
1 teaspoon honey
small pinch fresh cracked pepper
2 slices Gruyere cheese

Directions:
Preheat oven to 200.

Season your pork on all sides with salt and pepper and set aside. Add the butter and olive oil to a large rimmed skillet and melt over medium high heat. Lower the heat slightly and add the chops, cooking about 2-3 minutes until you get a nice crust. Flip to the other side and cook another 2 minutes, just until cooked through (bone in will be closer to 4 minutes.)

Remove to a sheet pan and place in the oven to keep warm. Meanwhile, drain off the excess fat from the pan and return to medium heat, adding in a new small pat of butter. Add the berries and cook, stirring frequently, for about 4 minutes. Add the wine and bring to a boil. Lower heat slightly and simmer until the wine is reduced by half. Stir in the fig balsamic vinegar, rosemary sprig, honey, and fresh cracked pepper and cook another minute, until slightly thickened. (If you don't have fig balsamic vinegar, you can stir in the tiniest bit - half teaspoon or so of any flavor of jam.)

Remove the pork chops from the oven and top with a slice of Gruyere. Plate them and drizzle with the pan sauce.

Mediterranean 'Fajitas' with Halloumi Cheese, Roasted Peppers, Shallots, and Basil

Have you had Halloumi cheese? I hadn't heard of it until a couple of years ago, and now I'm an addict. I've even gotten Kris addicted too. He calls it 'that squeaky cheese.'

Halloumi is traditionally made with both sheep and goat's milk, but I understand that the addition of cow's milk is common when you purchase it in the states. Its origin is a little confusing, with it having ties to both Greece and Turkey. It is often said to have derived from Cypriot cuisine (Cyprus being an island in the eastern Mediterranean.)

But what makes it extra special is the fact that its high melting point allows you to grill it. Literally - you can throw it on the grill next to some bell peppers and slices of fresh Ciabatta for an elegant, quick crostini.

The recipe below sadly doesn't take advantage of its David Blaine-esque/fireproof characteristic, but is delicious nonetheless. And while I admit the piquillo peppers and Halloumi are on the pricey side, I can easily rationalize their purchase by the fact that the whole thing comes together in a half hour and that it's a quasi healthy dinner on the whole.

Mediterranean 'Fajitas' with Halloumi Cheese, Roasted Peppers, Shallots, and Basil

Ingredients:
4 fresh (raw) chicken sausages
2 fat garlic cloves, peeled and smashed with the back of your knife
3 large shallots, cut in half length-wise then thinly sliced cross-wise
salt
red pepper flakes, to taste
1 tablespoon olive oil plus extra
1/4 cup vermouth or dry white wine
8 piquillo peppers, halved (or roasted red bell peppers from a jar)
6 oz Haloumi cheese, cut into little 1/4 inch logs
zest of one small lemon (just a small pinch)
couple handfuls of fresh basil leaves, torn

Tortillas, for serving (I used the whole wheat healthy ones - but by all means use what you like!)

Directions:
Preheat the oven to 400. Take a wide, rimmed baking dish (I use my round 12x12 Le Creuset) and spray it with nonstick spray. Add the sliced shallots and drizzle with olive oil, a little salt, and a pinch of red pepper flakes. Mix around the pan with a spoon to incorporate. Add the sausages, spacing them out evenly, then the garlic cloves and drizzle lightly with additional olive oil.

Roast for fifteen minutes. Remove from the oven and carefully pour over the vermouth or white wine to deglaze the pan, loosening any sticking shallots with a wooden spoon. Flip the sausages to the other side, then sprinkle over the halved peppers and halloumi slices distributing evenly throughout the pan. Bake for another 15 minutes, or until the cheese has softened nicely and browned on the edges.

Remove and sprinkle over the lemon zest, stirring around to 'scent' the entire dish, then the basil leaves.

Cut the sausages into slices and serve in warmed tortillas, kind of like a mediterranean fajita, with additional red pepper flakes if desired.

An Introduction to Farro

If you're one of those people that believes pasta is evil and to be avoided at all costs, yet miss diving into a bowl of warm, comfort filled with all sorts of textures and flavors, meet your new best friend.

Farro is a type of wheat, also called emmer, that was among the first plants to be domesticated in the Middle East. And while obviously you're not going to be able to wrap it around your fork like spaghetti (the grains are about the size of peas), it comes pretty damn close to pasta in other respects. For instance, you can put anything into it you would pasta. It's the perfect canvas, as its nutty whole grain texture is lovely with everything from vegetables to meat to cheese to nuts.

The only two drawbacks are that you have to soak it first (for a minimum of 20 minutes) and it's definitely pricier than a box of rigattoni. But again, if you're on an anti pasta kick, it's well worth it to be able to relive your Olive Garden days, sans the guilt. (And yes - I realize they make whole wheat pasta nowadays - but I'd rather eat cardboard. The texture literally makes me gag;)

Farro with Salami, Sundried Tomatoes, Artichokes, and Basil

Ingredients:
1.1 lb farro

32 oz chicken stock
32 oz water
2 garlic cloves

12 oz jar marinated artichoke hearts, drained
3 tblspns olive oil, or to taste (you can use fresh or the oil from the artichokes if desired)
16 sundried tomatoes packed in oil, drained and halved
1 teaspoon fresh cracked pepper
1/3 cup diced Parmesan (slightly larger than pea-sized chunks)
1/4 cup diced salami (cut into about pea-sized chunks)
1 large bunch (3 handfuls) fresh basil, torn
1/3 cup toasted walnut pieces
1-2 tablespoons kosher salt


Directions:

Place the farro in a large pot or dutch oven. Cover with water and let soak for 20-30 minutes, then drain, returning to the same pot. Now add 32 ounces of chicken stock plus 32 ounces of water along with 2 garlic cloves to the pan, cover and bring to a boil. Reduce heat to reduce down to a simmer, and cook uncovered for 25 minutes. Drain, discarding the garlic cloves, then return to the pot once more to stir in the rest of the ingredients (the artichoke hearts through the walnut pieces.) Stir in 1 tablespoon of the kosher salt, and taste before adding more (it'll depend on how salty the chicken stock was you cooked the farro in as to how much you need.)

Serve warm, in big bowls full...

Melt in your Mouth Lamb Meatloaf with Rosemary, Sundried Tomatoes and Balsamic Vinegar

I know it's not nice to play favorites, but life's too short not to express your true feelings about things. I love this meatloaf. It is quite possibly my favorite recipe. And while obviously it's not the lightest thing on the planet, containing three kinds of meat and bundled in prosciutto like an edible football, it is surprisingly light on the palate. I also love the twist of the balsamic vinegar replacing the obligatory ketchup, which I love to douse over once I've sliced and plated it. The meat soaks it up like a sponge which I find fascinating. It almost makes me lament all those times I fell asleep in during science.

I have made this meatloaf with both ground turkey to cut the lamb's gaminess and ground sirloin - both are delicious but the sirloin definitely wins the 'over the top' award, creating the most velvety, embarrassingly rich texture. This recipe is also one of the world's precious and few that actually reheats well, tasting as perfect and rewarding and bright as the moment it was baked.

Okay - no more from me on this one - if I say anything else, it's bound to make my beloved meat a disappointment.

Melt in Your Mouth Lamb Meatloaf with Rosemary, Sundried Tomatoes, and Balsamic Vinegar

Ingredients:
1 lb ground lamb
1/2 pound ground turkey or pork or sirloin
1 egg
3 tablespoons chopped sundried tomatoes (the kind packed in oil, lightly drained - usually about 8-10)
3 tablespoons balsamic vinegar, plus extra for serving
1 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt
fresh cracked pepper
2 slices of prosciutto, minced plus 3-4 slices for wrapping around the loaf
1/4 cup Italian seasoned bread crumbs

Directions:
Preheat the oven to 350. Grease a small rimmed baking sheet and set aside.
Add the ground lamb and secondary meat (pork or turkey or sirloin) to a large mixing bowl. In a second mixing bowl, crack and lightly beat the egg. Stir in the sundried tomatoes, balsamic vinegar, rosemary, salt, pepper, minced prosciutto. When all is incorporated, fold in the bread crumbs. Add this mixture to the ground meat and carefully stir together until just incorporated (don't over mix or you will have a tough meatloaf.) Place the meat onto your greased board, patting gently into a 'loaf' shape. Wrap with the extra prosciutto slices, trying to space them evenly while covering the entire exterior.

Bake the loaf for 55 minutes. Remove and let rest for 5 minutes before slicing. Serve with extra balsamic for people to pour over.

How You Know Spring Is Here: Lemon Chicken Cutlets with Slivered Sundried Tomatoes

Living in New York is a fascinating paradox. You experience the most extreme of highs and lows. This past winter was pretty brutal and had even the most loyal New Yorkers down on their beloved city. And with ongoing (and never ending) construction on our apartment building, the bloom had seemingly fallen off the rose of my own NY love affair.

But then spring came and it was like God singlehandedly dusted the city off himself, picking up the drooping, winter-worn trees and painting lime green buds on them, pumping in extra oxygen to the weary citizens, and releasing the 'beautiful people,' as Kris and I like to call them, onto Bleecker Street to peruse Marc Jacobs and serve as human ornaments.

I can't even tell you how many celebrities we've seen in the past two weeks - I couldn't even remember them all, though I'll try. I saw 'Christopher" from the Sopranos at my local day spa, ran into Tom and Rita Hanks as they were going into a hotel for dinner with the editor of Vanity Fair, saw the 'old lady' Olsen twin at Morandi staring sadly at her breakfast, nearly ran over Edie Falco ('Carmella' from the Sopranos and recently on Alec Baldwin's girlfriend on 30 Rock) with my bike as she was crossing the street to go into The Little Owl, and sat across from Stefan Sagmeister at Norwood having coffee.

And yes, sadly, all those sightings made me forget how miserable I'd been just the week before when it was still 30 degrees and sleeting. But don't worry - I won't sit on my high horse for long. It IS New York after all, and before I know it will find a way to make me feel very small and humble again (such as the time I fell on the subway stairs in front of a hundred people:)

In the meantime, here's a lovely, piquant recipe to welcome the reawakening of spring and life for wherever you live.

Lemon Chicken Cutlets with Slivered Sun Dried Tomatoes
Serves 2 (sauce will be enough for up to 4 servings of chicken if you're feeding more people)

Ingredients:
2 boneless, skinless chicken breast cutlets, pounded flat to 1/4 inch thickness
salt and pepper, for seasoning
1/4 cup all purpose flour
2 tablespoons butter, divided
1 tablespoon olive oil

1/2 cup vermouth or dry white wine
juice of 1 lemon
3 tablespoons of slivered sun dried tomatoes (the kind packed in oil)
lemon slices for garnish, optional

Directions:
Season your chicken breasts with salt and pepper on both sides, then dredge in your flour (I use a wide, flat bowl for this or a pie plate.) Shake off excess flour and set aside.

Meanwhile, heat up 1 tablespoon of butter with 1 tablespoon olive oil in a large skillet over medium high heat. When the butter is foamy - after a minute or so - add your chicken. Cook for about 3-4 minutes until you have a beautiful, golden crust (my cutlets were HUGE and took about 5 minutes) then carefully flip to the other side and cook another 3-4 minutes, until cooked through.

Remove chicken and set aside, preferably in a low 200 degree oven to keep warm. Pour off excess fat from your skillet, then dump in the remaining ingredients (the vermouth through the sun-dried tomatoes) as well as the last tablespoon of butter.

Raise the heat, scraping up the browned bits from the pan, then lower back to a strong simmer, stirring occasionally until thickened, about 5 minutes.

Plate your chicken and spoon the sauce and sun dried tomato slivers over, and garnish with lemon slices and extra sun-dried slivers.