Sunday Dinner - Weeds

Verdolagas con carne de puerco y chile

adapted from Doña Lupe’s Kitchen

This was a bigger hit than I was expecting. Verdolagas, also known as purslane are actually a common weed. I think I have them growing in my garden right now, but instead I paid a dollar for them at the Farmers' Market last Saturday. They actually tasted pretty good if you can believe it. Not a real strong flavor, especially after being boiled for ten minutes. The texture reminded me a lot of asparagus. They're supposed to be pretty good for you apparently. I think we'll definitely make it again, providing we can find more verdolagas. I just don't feel right about pulling my weeds out of my garden. I'd rather pay someone else for the weeds they pulled out of their garden. Wait a second...

1 bunch of well cleaned verdolagas, ends trimmed then chopped into about 1-inch sections
1 pound boneless pork chops, cubed (get pork with the fat NOT trimmed off)
1 small onion, sliced into rings
1 clover of garlic, minced
2 large tomatoes, diced
3-4 fresh jalapeno chiles, seeded, de-veined and minced
salt and pepper to taste
chopped cilantro, about 1/4 cup

Salsa verde
sour cream

Boil the verdolagas for about ten minutes. Drain and set aside.

Season pork with salt and pepper. Fry the pork until very crispy and browned. Scoop out and set aside.

In the frying pan you fried the pork in, add the onion and fry until caramelized. Add the tomatoes, chiles, garlic, and salsa verde and cook down until you have a soupy sauce. (I used about 1/2 cup of salsa verde and served some on the side as well.) Add salt and pepper to taste and chopped cilantro, then add the pork and verdolagas.

Simmer on low heat for about 20 minutes, stirring occasionally.

The recipe recommends serving with beans, rice, and tortillas. I served with tortillas and brown rice. I thought it tasted best served over brown rice with a little sour cream on top.

Peach Ice Cream
from use real butter

I loved this peach ice cream recipe!

3 large peaches, peeled, pitted, chopped
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 tsp vanilla extract
1 tsp lemon juice

Cook peaches and water in a covered saucepan on medium heat for about 10 minutes or until soft. Give it a stir a few times. Remove from heat and stir in sugar. Let mixture cool to room temperature. Purée mixture in blender with remaining ingredients (leave some chunks if desired). Chill the mixture thoroughly in the refrigerator or over an ice bath then freeze in your ice cream maker.

Carson’s Corn Bread
from use real butter

4 tbsps unsalted butter, melted and cooled
1 large egg, room temperature
1 cup milk
1/4 cup plain yogurt or sour cream
1/4 cup sugar
1 cup cornmeal
1 cup flour
1 tbsp baking powder
1/8 tsp baking soda
1/2 tsp salt

Position oven rack in the center of the oven and preheat to 425°F. Grease an 8×8-inch square pan with butter or cooking spray and dust with flour. In a large bowl, whisk together the melted butter, egg, milk, yogurt (or sour cream), and sugar. Add the remaining dry ingredients and stir together until just blended. Don’t overmix. Pour the batter into the prepared pan and bake for 20-22 minutes or until the top begins to turn golden and a toothpick inserted in the center comes out clean. Just take care not to overbake or else the cornbread will be too dry. Cool on a wire rack and serve.

Texas Caesar Salad
adapted from Bon Appetit

I liked this salad. Not as much as the Mexican Caesar salad, but I still really liked it.

• 2/3 cup chopped fresh cilantro
• 1/4 cup plain yogurt
• 1/4 cup red wine vinegar
• 1/4 cup freshly grated Parmesan cheese
• 2 garlic cloves
• 1 jalapeno chili, seeded, chopped
• 1 tablespoon fresh lemon juice
• 3/4 cup olive oil
• 8 cups bite-size pieces romaine lettuce (from 2 heads)
• croutons
• 1 tomato, diced
  
• 1 large red bell pepper, diced
• 2 ears sweet white corn, kernels removed, sauteed in butter and seasoned with salt and pepper
• Feta cheese
  

• Puree first 9 ingredients in processor until smooth. Gradually add olive oil and process until blended. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Combine romaine lettuce and next 4 ingredients in large bowl. Toss with enough dressing to coat. Garnish with additional grated Parmesan.

St. Patrick's Day Dinner 2010

I just love St. Patrick's Day dinner. This year I tried only one new recipe- it was for Colcannon, and it was definitely a hit. I made quite a few changes from the original recipe I found- so here they are below:

Colcannon
Adapted from the Food Network

Ingredients

• 3 pounds potatoes, scrubbed
• 1 stick butter
• 1 cups hot milk
• Freshly ground black pepper
• Salt
  
• 1/4 head cabbage, cored and finely shredded
• 1/2 lb. bacon, fried and coarsely chopped
  
• Chopped parsley leaves, for garnish

Directions

Peel and roughly chop potatoes, and boil them until tender for about 15 minutes. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. (I only needed a little less than 3/4 cup of the milk.) Season with a few grinds of black pepper and a teaspoon or so salt.

Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.

Add cabbage, scallions, and bacon to mashed potatoes, stirring them in gently. Sprinkle with parsley and check for seasonings.

And here's a list of the rest of the players at this year's annual St. Patrick's Day dinner:

• Corned Beef
• Homemade Rolls with Basil Garlic Butter
• Parmesan-Roasted Broccoli
• Buttermilk Pie with Raspberries and Whipped Cream
  

Orzo with Roasted Vegetables

This is one of my favorite Barefoot Contessa recipes EVER!!!

I leave out the scallions when I make this. I also left out the basil and the pine nuts. I'm a huge fan of both, but I grow my own basil in the summer and it's hard for me to spend so much on it at the grocery store. Unfortunately I was out of pine nuts and my grocery store charges a whopping EIGHT dollars for about six ounces. Please! But you know- it tasted great without all that extra stuff. More than great. I LOVE this recipe. Enjoy it.

ORZO with ROASTED VEGETABLES

Ingredients

• 1 small eggplant, peeled and 3/4-inch diced
• 1 red bell pepper, 1-inch diced
• 1 yellow bell pepper, 1-inch diced
• 1 red onion, peeled and 1-inch diced
• 2 garlic cloves, minced
• 1/3 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound orzo or rice-shaped pasta

For the dressing:

• 1/3 cup freshly squeezed lemon juice (2 lemons)
• 1/3 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

To assemble:

• 4 scallions, minced (white and green parts)
• 1/4 cup pignolis (pine nuts), toasted
• 3/4 pound good feta, 1/2-inch diced (not crumbled)
• 15 fresh basil leaves, cut into julienne

Directions

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

The Best Broccoli Ever.

I wanted to make broccoli to go with our leftover chicken and artichoke casserole last night and went looking for the recipe. After reading a rave review from this food blogger I knew I had found a winner. I had everything on hand (including Ina's cookbook) except the fresh basil. My family hates broccoli and I ate the entire dish by myself. (I cut the recipe in half.) It tasted so good!


Parmesan-Roasted Broccoli

Ingredients

• 4 to 5 pounds broccoli
• 4 garlic cloves, peeled and thinly sliced
• Good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons pine nuts, toasted
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

I miss the salt shaker.

I've always been a "salter." It was much worse when I was younger. I used to swipe salt packets from fast food restaurants and carry them in my purse in case of an emergency. (Wendy's had the best ones.) I've really tried to cut back since then. Probably because of how much water I retained when I was pregnant with Franny. My salt cravings are much worse when I'm pregnant. A few weeks ago I made some roasted asparagus and wouldn't stop singing its praise when Bobby finally said, "Um, babe, it's really salty." I didn't even know!

So ever since Thanksgiving my hands and feet have been swelling. Yikes! At 22 weeks? Doesn't that seem a little early? So I've decided to cut way back on my salt intake and have been looking for recipes that are low-sodium. It's not going great. I keep choosing recipes with ingredients like soy sauce- it doesn't get much saltier than soy sauce! I guess my main change for the week is I haven't been adding salt to anything and that's a big step. I'm trying to drink more water and all that. I really don't want to have to buy a new set of maternity clothes after Christmas when my current ones don't fit anymore!

So here's what we ate this week:



White Bean Turkey Chili
adapted from My Kitchen Cafe

1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, undrained- lots of salt in here!
2 cups cooked, diced turkey
2 cups chicken broth
3/4 cup salsa (I use Pace Chunky Medium)
1 teaspoon dried oregano
1/2 teaspoon celery seed
1 1/2 cups shredded mozzarella cheese

In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

I served the meal with my favorite whole wheat bread and some leftover cranberry sauce.



Garlic Chicken Pasta with Spinach
from My Kitchen Cafe

I've never flavored olive oil in the microwave before. I thought about doing it the old-fashioned way on the stove-top, but then I thought, "who am I to deny the microwave of its mystical powers?" Tasty dish. I always turn to lemon when I'm trying a new diet. Lemon rarely lets me down.

6 garlic cloves, minced
1/4 teaspoon red pepper flakes (this doesn't add spiciness - just the right amount of flavor)
6 tablespoons olive oil
2-3 boneless, skinless chicken breasts (about 1 pound)
Salt and pepper to taste
1 pound penne pasta
1 (5-ounce) bag baby spinach
1/2 cup chopped fresh basil or 1 tablespoon dried
6 tablespoons juice from 2 lemons
1 cup grated parmesan cheese

Bring 4 quarts water to a boil in a large pot. Meanwhile, combine garlic, pepper flakes and oil in a small microwave-safe bowl and microwave until garlic is golden and fragrant, about 1 minute.

Pat chicken dry with paper towels and cut into bite-size pieces. Season with salt and pepper. Transfer 1 tablespoon of the garlic/red pepper oil to a large skillet and heat over medium heat until oil is rippling. Add chicken and cook until well browned and cooked through. Transfer to a plate and tent with foil.

Add 1 tablespoon salt and the pasta to boiling water and cook until tender but still slightly firm (al dente). Reserve 1/2 cup cooking water. Drain pasta and return to the pot. Stir in chicken, spinach, basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.


Cauliflower-Potato Curry
from the cookbook Great Vegetarian Cooking Under Pressure

My good friend Marie is letting me borrow her pressure cooker and cookbook for a time and the other night I tried this vegetable recipe to go with our garlic chicken pasta leftovers. I have to admit, it was not a huge hit with this family. I liked it. If I were going to make it again, I think I would leave out at least a tablespoon of the curry. I just thought it was too much.

1 large head caulifower (about 2 1/2 lbs.)
2 tsp safflower or canola oil (I used vegetable oil)
2 tsp whole cumin seeds (I don't have the seeds so I waited until later in the process and just added a few shakes of cumin. Hmmm... a few shakes vs. 2 tsp doesn't seem like an even substitute. I just noticed that.)
1 1/2 cups coconut milk (I just used 1 can)
2 Tbs tomato paste
2 Tbs mild curry powder
1 tsp ground coriander seeds (skipped this)
1/4 tsp ground cinnamon
1 tsp salt, or to taste
pinch of cayenne
1 1/2 pounds thin skinned potatoes, scrubbed and cut into 1/2 inch dice
1/2 cup diced red bell pepper

1/4 cup minced coriander (I just remembered that I was going to add cilantro to this. Whoops!)

Cut the cauliflower into florets about 2 inches wide across the top. Set aside.

Heat the oil in the cooker. Sizzle the cumin seeds over medium-high heat just until they begin to pop, 5 to 10 seconds. Turn off the heat and add the coconut milk (stand back to avoid sputtering oil) and tomato paste. While stirring with a fork, sprinkle in the curry powder, coriander, cinnamon, salt, and cayenne. Bring to a boil. Set the potatoes and red bell pepper in the liquid and place the cauliflower florets on top. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 3 minutes. Reduce the pressure with a quick-release method Remove the lid, tilting it away from you to allow any excess steam to escape. If the potatoes are not quite done, replace (but do not lock) the lid and let them cook for a few more minutes in the residual heat.

Stir well to combine the cauliflower and the potatoes. While stirring, the cauliflower will break up into small pieces and amalgamate with the cooking liquid to create a thick sauce. Mix in the coriander before serving.

Sunday Dinner - Salmon with Dill Cream Sauce

We had this for dinner tonight. Noone really appreciated this but me. It always makes me laugh when I'm the only one ooh-ing and ahh-ing over the food I make and everyone else's reaction is lackluster. I tried to explain that what made the dish was the creamy dill sauce, especially when it soaks into the rice, but they wouldn't listen.

My mom served asparagus a lot when I was a kid. I didn't like it then. I thought it sounded more like the name of a Sesame Street character than a vegetable. I also thought it's name made the vegetable sound rather unappealing. But I've changed my tune since then. I've blogged about this meal before, but this is a "do-over" because I made some changes to the dill cream sauce that I'm rather pleased with. And I'll never stop campaigning for more rice pudding-lovers. There just isn't enough of us out there.

Salmon. The way my Aunt Becky taught me. I am forever in her debt. This time I used the panini grill, per my Dad's suggestion, which I really liked, but Bobby prefers the broiler method, so the seasoning on the salmon gets kind of blackened.

Dill Cream Sauce

1 large garlic clove, smashed with 1 tsp kosher salt to make a paste
2 Tbs butter
1/2 cup white wine
3 Tbs chopped fresh dill, divided
1 cup creme fraiche (I didn't have enough time to make my own creme fraiche yesterday, but I wanted the tangy flavor, so I just mixed 2/3 cup whipping cream and 1/3 cup sour cream vigorously with a whisk- I'm sure the creme fraiche would have been better, but I was still very happy.
salt and pepper

(The original recipe called for 1 tsp Dijon style mustard. I left it out because I was afraid I wouldn't like it as much with as I did without.)

Serve salmon over white rice with dill cream sauce drizzled over the top.

Oh, and I almost forgot the asparagus! This is so easy and so good! I tossed the asparagus with lemon juice, olive oil, kosher salt, pepper, and then I sprinkled it with fresh parmesan. I roasted it in the oven at 400 degrees for about 20 minutes.

And then, of course, the rice pudding. I got Sophie to eat one bite, but the rest will be for me. (Franny and Bobby aren't fans of the stuff. They are crazy!)

It must be Fall...

...because I'm craving apple desserts and chicken pot pie. My mother loved this time of year. So many of my fall recipes have come through her or remind me of her. Even my treasured recipe for chicken pot pie reminds me of her. I never made it for her, but I always wanted to. When I was a kid I remember she bought us frozen Marie Callendar pot pies, baked them in the oven, and set one down in front of each of us. I hated it. I was like, "You like this?" Then I discovered Martha's genius recipe with fresh thyme in the crust and I was converted. The cake recipe is one of my favorites and I first tasted it at my mom's house years ago after her friend Suzy left some with her after a party or something. I LOVE this cake. This time I tried making it in a bundt pan and was happy with the results. Both the cake and the chicken pot pie recipes have been blogged here before, but I think it's appropriate that the best ones make repeat appearances.

Chicken Pot Pie (adapted from Martha Stewart.com)

I added zucchini this time (replacement for the mushrooms). I chopped 1/2 of a large zucchini to the same size as the potatoes, and added them with the carrots and leeks. Delicious!

• 3 or 4 chicken breasts
  
• 4 cups chicken stock
• 1 large yellow onion, cut in half
• 2 dried bay leaves
• 1/2 teaspoon whole black peppercorns
• 1 small bunch fresh thyme
• 1 rib celery, cut into thirds
• 2 cup plus 7 tablespoons all-purpose flour
• 2 1/4 teaspoons salt
• 2 1/2 sticks plus 7 tablespoons unsalted butter
• 3 large egg yolks
• 1 lb. red potatoes, scrubbed and cut into 1/2-inch pieces
• 2 medium leek, white and light-green parts only, sliced into 1/4-inch-thick rounds and washed
• 2 medium carrots, peeled and sliced into 1/4-inch-thick rounds
• 6 ounces button mushrooms, quartered if large (these get left out for Bobby's sake in my pie)
  
• 1 1/4 cup milk
• 2 tablespoons chopped fresh flat-leaf parsley
• Zest of 1 lemon
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon heavy cream

Directions

1. Combine chicken, chicken stock, yellow onion, bay leaves, peppercorns, 3 thyme sprigs, and celery in a stockpot, and add enough water just to cover the chicken. Bring stock to a boil, reduce heat, and simmer, uncovered, for 1 hour.
2. Pick enough thyme leaves to make 3 tablespoons. Combine 2 cups flour, 1/2 teaspoon salt, and 2 tablespoon thyme leaves in the bowl of a food processor, and set remaining 2 tablespoons thyme aside. Add 2 1/2 sticks chilled butter cut into small pieces, and pulse until mixture resembles coarse meal. While the food processor is running, add 6 tablespoons ice water and 2 egg yolks, and process until the dough holds together. Divide dough in half and flatten into two discs. Wrap well in plastic wrap; refrigerate at least 1 hour.
3. Drain chicken, and reserve the stock. Shred the chicken into bite-size strips, and set aside. Strain the stock, and set aside 2 cups. Reserve the remaining stock for another use.
4. Preheat oven to 375 degrees. Melt the remaining 7 tablespoons of butter in a large saute pan over medium-high heat. Add red potatoes, cook, stirring occasionally, until the potatoes begin to turn golden, 4 to 5 minutes. Add leeks, carrots, and mushrooms, and cook 4 to 5 minutes more. Add the remaining 7 tablespoons flour, and cook, stirring, for 1 minute. Stir in reserved chicken stock and milk, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Add reserved chicken pieces, parsley, remaining 2 tablespoons thyme, lemon zest, remaining 2 teaspoons salt, and the ground pepper; transfer to two pie dishes. Set aside.
5. Roll out the dough until it is 1/4 inch thick, and transfer to a baking sheet. Allow to chill 15 minutes. Make an egg wash: In a small bowl, whisk together the remaining yolk and heavy cream. Working quickly, place the dough over the top of the chicken mixture, and tuck extra dough around the edges. Cut slits on top to allow steam to escape. Brush with the egg wash, and place on a baking sheet. Bake until crust is golden, 35 to 40 minutes. Serve hot. Freeze one pie before baking for later if you like. Wrap tightly in plastic wrap and then in foil and use within a month.

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Are you hungry yet?

Butterscotch-Topped Gingerbread Cake with Sauteed Apples

For the butterscotch:
6 Tbs unsalted butter
3/4 c packed brown sugar

For the cake:
2 3/4 c cake flour
1 tsp baking powder
1/4 tsp salt
1 Tbs ground ginger
1 Tbs cinnamon
1/4 tsp ground cloves
8 Tbs unsalted butter, softened
1/2 cup sugar
1 tsp + 1/2 tsp baking soda
1 cup molasses
1 1/2 cup boiling water
2 large eggs

For the topping:
3 Tbs unsalted butter
2 Tbs sugar
1 3/4 lbs. Apples, peeled, sliced

Butter and flour sides but not bottom of 9 inch round pan. 3 inches deep.

Make butterscotch: in a small saucepan melt 6 Tbs butter and sugar together, stirring for a smooth mixture. Pour it into the cake pan and swirl it to coat the bottom. Heat the oven to 300 degrees. Put water on to start boiling. In a bowl sift together the flour, baking powder, salt, singer, cinnamon, and cloves, and set aside. Using paddle attachment, cream the butter and sugar together until light and fluffy. With a fork, stir in 1 tsp of the baking soda vigorously into the molasses until the molasses has lightened somewhat and has changed in texture. This can take a minute or two. Add the molasses to the butter-sugar mixture and mix on medium until completely combined. Add the remaining 1/2 tsp of baking soda to the boiling water. On low speed, alternately add the dry ingredients and the water to the butter mixture. Finally add the eggs one at a time, mixing to combine after each addition. The batter will be very thin. Bake until the center of the cake is spriny and a toothpick comes out clean, about 1 hour and 15 minutes. Let cool 5 minutes and invert cake onto a serving plate. Let cool an hour before serving. Just vbfore serving, saute apples in butter and sugar mixture. Top cake with warm apples and serve with whipped cream.

Mmmm... Gazpacho

Gazpacho

Ingredients

• 1 hothouse cucumber, halved and seeded, but not peeled
• 2 red bell peppers, cored and seeded
• 4 plum tomatoes
• 1 red onion
• 3 garlic cloves, minced
• 23 ounces tomato juice (3 cups)
• 1/4 cup white wine vinegar
• 1/4 cup good olive oil
• 1/2 tablespoon kosher salt
• 1 teaspoons freshly ground black pepper

Directions

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Christmas Eve Dinner

Look, I know everybody is trying to eat healthier now that the holidays are over, myself included, but if I don't get these recipes up now then I never will. I know I'm tempting you now but you'll thank me next year when I have an organized section on my blog where you can find all my holiday recipes!

During the holidays I never like to stray too far from the traditional family favorites. I decided on my Dad's green beans with bacon, my Mom's Christmas orange rolls, and raspberry pretzel jello. I used to feel a little embarrassed about serving raspberry pretzel jello. I think because it's a casserole dish and the name of it makes it sound like a relative of "funeral potatoes." I don't care anymore. I'll say it loud and proud. I LOVE RASPBERRY PRETZEL JELLO! That felt good.

Wes and Jen (Bobby's brother and his wife) shared one of their traditions with us on Christmas day- a delicious Chicken Cordon Bleu with a rich and creamy sauce. When we were planning the menu on the phone, I suggested we serve a ham on Christmas Eve, so we could use the ham in the Chicken Cordon Bleu the next day. Anyway, It was perfect not only for Christmas Dinner, but also the day after Christmas when Wes made omelettes for us. I probably don't even need to say this but I did not take this pictures. My talented sis-in-law Jen took them. I look at these pictures and I feel a little sad because my own attempts at food photography are pathetic in comparison. Jen, thanks so much for sending these pictures!


Mmmm... I sure am missing all the delicious leftovers.

Dad's Green Beans with Bacon

6 or 7 slices of bacon
1 large bag of frozen green beans (I like to use the steamer bags)
freshly squeezed lemon juice
1 tsp garlic, minced

Prepare green beans according to directions on bag. Cut bacon into 1 inch pieces. Fry in a large skillet until crisp. Add green beans and garlic and cook in bacon grease. (If there is an excess of bacon grease, drain some of it off. Just don't send it down the drain!) At this point Dad likes to sprinkle lemon juice over the top. Maggie likes to add a little bit of minced garlic, maybe 1 teaspoon.



Orange Rolls

Your favorite roll recipe. Make the dough at let it rise until doubled:

1 c butter, softened
1 1/2 c sugar
rind of 2 oranges, grated
juice of one orange
enough powdered sugar to make a thick glaze (3 cups?)

To make orange rolls, take dough out of refrigerator three hours before baking. Roll out into a 1/2 inch thick rectangle. Spread softened butter over dough. Mix sugar and orange rind together and sprinkle over butter. Starting with the end of the rectangle, roll up, jelly-roll style. Cut into 1-inch slices using a long piece of floss. Feed it under the roll and take each end of floss and tie a knot right through the roll for a clean slice. Bake for 18 minutes at 350 degrees in a greased muffin tin and drizzle with orange glaze.

Sunday Dinner and ooh baby where you been all my life?

I was thinking it would be nice to have kind of a relaxed Sunday dinner this past week. One that wasn't so labor-intensive and that wouldn't take me all afternoon. The weird thing is, I still felt like I spent all afternoon in the kitchen. I think the two-hour nap I got down in our pitch black bedroom might have something to do with that, though. Our family always served fries with this Warner family favorite, but I wanted to mix things up a little so I found a recipe for Sweet Potato Fries. Also, I have a huge supply of apples, so I tried a new recipe for apple sauce. (I'm actually going to include another recipe that I tried and never got around to posting. Both are amazing. The first one is the one calls for sugar and it's a little sweeter and more traditional. The second one has a more complex and unique flavor with the cardamom and mace and everything. Both are worth trying.)

The cake was AMAZING. Brendon and Stephanie came over for games and dessert and I served this and worried we'd have too much left over. I sent them home with two pieces, gave one piece to my sweet neighbor, and the rest Bobby and I have slowly consumed the last few days. There is one sliver left but not for long. It is so good!! We thought it tasted better the next day warmed up in the microwave for a bit.


Now, a lot of my friends have spoken very highly of "the cake mix." They make valid points. I myself use cake mixes from time to time, but please, I beg of you, do NOT underestimate the prowess of the made-from-scratch cake. It is a beautiful thing. Give it a try sometime, and when you do- try this one. It is AWESOME. Just a word about the frosting. I JUST barely had enough to frost this thing. Next time I think I would make more of the frosting. I mean, if you were to take a peak beneath the chocolate peanut butter glaze, you would find one messy crumb-coat. There will definitely be a next time, though.

Sweet Potato Fries

Serves 4.

• 2 sweet potatoes (about 2 pounds total), peeled and cut into 1/2-by-2-inch sticks
• 2 tablespoons olive oil
• Coarse salt and freshly ground pepper
• 1 tablespoon fresh lemon juice

1. Preheat oven to 450 degrees. Divide potatoes between two rimmed baking sheets; toss with oil, and season with salt and pepper. Arrange in a single layer without overlapping. Roast, tossing once, until tender and starting to brown, 25 to 30 minutes.
2. Sprinkle with lemon juice; season with salt and pepper, if desired. Toss to coat.

Applesauce

INGREDIENTS:

2 apples - peeled, cored and shredded 1 teaspoon ground cinnamon

1/4 cup water 3 tablespoons brown sugar

DIRECTIONS:

1.	Place shredded apples in a medium saucepan over medium low heat. Sprinkle with cinnamon, then add water and cook until the apple bits become soft and mushy.
2.	Stir in brown sugar and mix well; if desired, top with ice cream and serve.

Applesauce

From Martha Stewart

18 McIntosh apples, (about 6 pounds), peeled, cored, and quartered
1 cup apple cider
1 large cinnamon stick
1/2 vanilla bean
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mace
1/2 cup sugar, or to taste
2 tablespoons freshly squeezed lemon juice

1. Combine apples, apple cider, cinnamon, vanilla bean, ginger, cardamom, nutmeg, mace, sugar, and lemon juice in a large, wide, heavy-bottomed saucepan.
2. Place the saucepan over medium heat, and cook, stirring often with a wooden spoon to prevent scorching, until apples are broken down and saucy, about 50 to 60 minutes.
3. Mash any large pieces of apple with a large wooden spoon to help them break down. Adjust seasoning to taste with more sugar and spices.
4. Remove the apple mixture from the heat, and let stand to cool completely before serving, discarding cinnamon sticks and vanilla pod. Applesauce can also be stored in an airtight container for 2 to 3 days in refrigerator.

Makes about 7 cups.

Chocolate Peanut Butter Cake

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Sky High: Irresistable Triple-Layer Cakes

This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.

Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Sunday Dinner - Melody's in town!

My good friend Melody is in town working for a couple weeks and we were thrilled to have her over for dinner last night! She is the most creative person I know and incredibly talented and artistic. She's painting elaborate murals in four different children's rooms of this enormous church that will be opening soon here in Kirksville. It's going to be gorgeous. I went over to help her paint on Saturday and I'm not sure I was any kind of help at all. She asked me to paint a couple of angel fish on her "Under the Sea" mural and right away I realized I had no clue what I was doing and called out, "Melody, help!!"

I wanted to make her a delicious meal so I went searching for newrecipes and here's what I came up with:

The pumpkin pasta was a risk, I have to admit, but it turned out pretty good. I had warned Bobby that there was going to be pumpkin on his pasta on the way home from church and he told me not to worry. He forgave me in advance for making a disgusting dinner. P-shah! Whatever, Mr. "Can I have another helping of that delicious pasta?" :) I couldn't decide between the two desserts so I made them both. I love two desserts with Sunday dinner. Skip the salad, add a dessert. That's my Sunday dinner mantra.




Only I kind of blew it on the grape tart. I found the recipe in this month's copy of Martha Stewart Living, and I guess they don't add those to the website right away. I'd rather not take the time to scan the picture of how it's really supposed to look. It tasted amazing, though. I may try it again to get the presentation right. I had the wrong-sized tart pan and tried to pull it off with a pie plate and the top crust fell apart. Which wouldn't have really mattered except I had punched little holes in the top with the underside of two pastry tips to look like a bunch of grapes, hence the whole reason I wanted to try the recipe in the first place!

The other dessert was The Pioneer Woman's Peach Crisp with Maple Cream Sauce. Wow. WOW. That was so good that apparently it has rendered me speechless. I have no words.

Peach Crisp with Maple Cream Sauce

1 cup flour
1/2 c. sugar
1/2 firmly packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 c. (one stick) butter, cut into bits
5-6 cups, peeled, sliced fresh peaches
Juice and grated zest of 1⁄2 lemon
2 T. maple syrup
*Maple cream Sauce, for serving

Preheat oven to 350. Combine flour, sugars, cinnamon, nutmeg and salt in
medium bowl. Cut in butter with fork or pastry blender until mixture is the
consistency of coarse meal. Place peaches in 9-inch square baking pan or smaller
baking dish. Gently mix in lemon juice, rind and maple syrup. Top with crumb
mixture. Cover tightly with foil and bake about 15 minutes. Remove foil and bake
20 to 30 minutes more or until top is crisp and brown. You might want to broil for
a couple of minutes to ensure good color. Serve warm with maple cream sauce.

*Maple Cream Sauce

1 1/2 cups whipping cream
5 T. maple syrup
3 T. light corn syrup

Combine all ingredients in heavy sauce pan; cook over moderate heat, stirring
constantly until thickened and reduced by 1/3, approximately 20 minutes. Chill.
Drizzle generously over Peach Crisp.

Penne with Pumpkin Rosemary Cream Sauce (I added grilled chicken to this dish)

Ingredients

Serves 4.

* 12 ounces penne rigate (ridged), or other short pasta
* Coarse salt
* 2 tablespoons olive oil
* 1 tablespoon fresh rosemary
* 1 can (15 ounces) pure pumpkin puree
* 1 garlic clove, minced
* 1/2 cup half-and-half
* 1/3 cup grated Parmesan
* 1 tablespoon white-wine vinegar
* 1/4 teaspoon red-pepper flakes, plus more for garnish (optional)
3 chicken breasts, seasoned and coated with olive oil, then grilled and sliced across the grain


Directions

1. Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.
2. In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemary to a paper towel, leaving oil in pot.
3. Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.
4. Add pasta and chicken to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.


When Julia, Annie, and I ate at that Greek restaurant on my birthday, Julia and I could not get over the asparagus they brought out. It was scrumptious. This was my attempt to recreate that. It wasn't quite the same, but still a big hit.

Sunday Dinner

I realized I haven't been posting new Sunday dinner entries for a really long time. With the weather being so hot, I thought we'd keep it fresh and light. A med school couple we know was giving away their grill and we were the lucky recipients! Bah-duh-bah-bah-bah-- I'm loving it.

Chile Rubbed Steak Tacos with Grilled Tomato Salsa
adapted using recipes from Bobby Flay and Martha Stewart

8 (6-inch) corn tortillas

2 cloves garlic

1 tablespoon plus 1/2 teaspoon coarse salt

2 tablespoons mild chili powder

2 tablespoons light-brown sugar

2 teaspoons smoked or sweet paprika

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1 1/2 pounds skirt steak
1/2 head romaine lettuce, thinly shredded
1 medium red onion, thinly sliced
1 ripe avocado, peeled, pitted, halved and diced
Grilled Tomato Salsa, recipe follows
8 ounces sour cream

Heat grill to high.

Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.

Heat grill pan over high heat. On a work surface, crush garlic cloves using the flat side of a large knife; sprinkle with 1/2 teaspoon salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl. Add chili powder, brown sugar, paprika, cumin, pepper, espresso, and remaining tablespoon salt; stir to combine. Rub mixture all over skirt steak. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.

Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.

Grilled Tomato Salsa:
2 tablespoons canola oil, plus more for brushing tomatoes
2 serrano chiles
1 small red onion, coarsely chopped
4 cloves garlic, peeled
6 plum tomatoes, halved and seeded
Salt and freshly ground black pepper
2 limes, juiced
1/4 cup chopped fresh cilantro leaves

Heat grill to high.

Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.

Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.

Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.

Grilled Corn on the Cob with BBQ Butter
from Bobby Flay

2 tablespoons canola oil
1/2 small red onion, chopped
2 cloves garlic, chopped
1 tablespoon ancho chili powder
2 teaspoons Spanish paprika
1 teaspoon toasted cumin seeds
1/2 teaspoon cayenne powder
1/2 cup water
1 1/2 sticks unsalted butter, slightly softened
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper

Perfectly Grilled Corn, recipe follows

Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the ancho powder, paprika, cumin and cayenne and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.

Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving and spread the butter over the corn while hot.

Perfectly Grilled Corn:
4 ears corn
Kosher salt

Heat the grill to medium.

Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.

Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.

How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.

Can I get you anything? Milk, water, rack of lamb?

My brother used to say that to me all the time. I think it was his way of making a fat joke. :)

It just occurred to me that I really did serve myself a whole rack of lamb! Bobby was REALLY sick last week and I needed to use this meat before it went back, so even though I didn't finish the whole thing off myself, I prepared the whole thing for MYSELF.

On our last trip to Whole Foods in Kansas City (on the way home from the airport), I picked up a few goodies, one of which was my first rack of lamb! I also picked up a fennel bulb. I've been seeing a lot of recipes with fennel, but I can't get it here where I live, so I thought I'd better grab one while I could.

Rack of Lamb Persillade (from Barefoot in Paris)

3 small or 2 large racks of lamb, frenched Good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 cups loosely packed fresh parsley leaves 1 tablespoon chopped garlic cloves (3 cloves) 1 cup fresh white bread crumbs 2 teaspoons grated lemon zest (2 lemons) 4 tablespoons (1/2 stick) unsalted butter, meltedPreheat the oven to 450 degrees F. Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes. Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they're both finely minced. Add the bread crumbs and lemon zest and process for a second until combined. Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes. Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve. Roasted Fennel 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced Olive oil Balsamic vinegar 1 Preheat oven to 400°F. 2 Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with silpat or aluminum foil. Lay out piece of fennel and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize. This was pretty tasty, but I think next time I'll try a fennel-potato gratin.