WHISK AWAY

Look Ma, We're in the New York Times!

2011-03-16T10:54:00.001-04:00

Well, would you look at that. The New York Times done gone featured the little butter tutorial Kate and I whirred up. If there is anything to be nationally recognized for, might as well be mastery of butter.

Sweet Potato Enchiladas

2011-02-28T22:25:00.001-05:00

Behold, a colorful vegetarian medley of awesomeness. This is a recipe takes the humble sweet potato to new heights with plenty of lime, cumin and cilantro. This couldn't be further from those marshmallow-topped Thanksgiving monstrosities. Though you'll definitely be giving some thanks to the enchiladas gods for this super healthy alternative.

Sweet Potato Enchiladas
Adapted from A Couple Cooks
Serves six

2 medium to large sweet potatoes (2 cups diced)
1 15 oz. can black beans
1/4 cup diced green chilies (canned)
1 medium onion
1/2 tablespoon cumin
1 tablespoon chili powder
Juice of 1/2 a lime
3 cups salsa (homemade tomato and/or Trader Joe's Habanero & Lime)
8 oz. Colby jack cheese, shredded
6 flour tortillas
Salt and pepper
Bunch of fresh cilantro

1. Pre-cook the sweet potatoes. Many options here, including baking (best to do the day before), boiling (peel & chop, boil 15 minutes) or microwave (pierce and test every 3 minutes). Let hot potatoes cool, then peel and chop.

2. Prepare the filling: Finely chop the onion and cilantro. Drain and rinse the black beans. If making salsa, chop and mix separate tomato, onion, cilantro, lime juice, salt.

3. Assemble the filling: In a large bowl, combine the cooked sweet potato, black beans, onion, diced green chilies, lime juice, 1/2 tablespoon cumin, and 1 tablespoon chili powder. Mix to combine, and add a bit of salt and pepper.

4. Assemble the enchiladas:
–In a large baking dish, spread 1 cup of the salsa verde.
–Fill each tortilla with a scoop of the filling, add a handful of cheese, and roll it up.
–Place the enchilada seam-side down in the baking dish.
–Repeat for the remaining tortillas.
–When all enchiladas are in the dish, top with the remaining cup of salsa and the remaining cheese.

5. Place in the oven and bake for 20 minutes, until the cheese is melted. Serve, garnished with extra chopped cilantro.

Do ahead: As a time saver, you could cook the sweet potato beforehand, and even prepare the entire filling in advance.

Glazed Salmon

2011-02-13T15:31:00.000-05:00

If you don't subscribe to Cook's Illustrated, online or in print, you're doing your kitchen a disservice. I have to thank these food scientists for greatly improving the way I treat poor, defenseless salmon. Before this method came into my life, a fire alarm or two had been known to cry out in protest as the glaze burned away on the pan, while the salmon remained undercooked. Ouch.

And did you know? This method works with really any type of glaze. I'm pretty sure the key is the cornstarch, and fairly viscous sauce with which to glaze. Nothing liquidy here to get your glaze on.

Pomegranate & Balsamic Glazed Salmon
Cook's Illustrated (liberated from behind their firewall, whoops!)
Serves 4

Pomegranate & Balsamic Glaze (Thai variation listed below)
3 tablespoons brown sugar
3 tablespoons pomegranate juice
2 tablespoon balsamic vinegar
1 tablespoon whole grain mustard
1 teaspoon cornstarch
Pinch cayenne pepper

Salmon
1 teaspoon light brown sugar
½ teaspoon kosher salt
¼ teaspoon cornstarch
4 center-cut skin-on salmon fillets, 6 to 8 ounces each (equal size is key)
Ground black pepper
1 teaspoon oil of your choice

1. For the Glaze: Whisk glaze ingredients together in small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 1 minute. Remove from heat and cover to keep warm.

2. For the Salmon: Adjust rack to middle position and heat oven to 300 degrees. Combine brown sugar, salt, pinch of ground pepper and cornstarch in small bowl. Pat salmon dry with paper towels and sprinkle brown sugar mixture evenly over top of flesh side of salmon, rubbing to evenly distribute.

3. Heat oil in 12-inch ovenproof nonstick skillet over medium-high heat until just smoking. Place salmon, flesh-side down, in skillet and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook on skin side for 1 minute.

3. Remove skillet from heat and spoon glaze evenly over salmon fillets. Transfer skillet to oven (or transfer fillets to a rimmed baking sheet if your skillet isn't ovenproof).

4. Cook until center of thickest part of fillets are still translucent when cut into with paring knife and instant-read thermometer inserted in thickest part of fillets registers 125 degrees, 7 to 10 minutes. Transfer fillets to individual plates or platter, and serve.

Variation:

Thai peanut glaze
This is a formula that I discovered in a book that smells like chicken. It makes a pretty amazing chicken satay, maybe I'll publish that this summer when grill time resumes.
- 3 tablespoons peanut butter
- 1 1/2 tablespoons soy sauce
- 1 tablespoon brown sugar
- chopped fresh ginger
- juice of half a lime

No need to put this on the stove, but you may want to microwave the peanut butter to make it easier to stir in the other ingredients. Prep the salmon the exact same way, and paste this on before finishing in the oven.

Sourdough Stuffing with Leeks, Apples and Sausage

2010-12-29T22:27:00.001-05:00

My mission this year was to try a new stuffing. My family has eaten the Stovetop stuffing since the beginning of time, and those tiny, dried out cubes of fake bread give me the willies.

It was way easier than I thought, though it does have a few steps. Cubing and toasting the bread, sauteeing aromatics, apples and sausage, then combining all of it with eggs and stock before baking. I did everything but adding the eggs and broth before the final bake the day before, while Papa Anderson stood around my kitchen with me, keeping me company. His strong points in the kitchen mostly revolve around excellent suggestions- when I wavered on adding the sausage (we have some dissenters), he encouraged me to ignore the others.

And it was so worth it. As my first homemade stuffing, this one was baller. The sausage was the hit of the dish, though who is surprised by that?

Sourdough Stuffing with Leeks, Apples and Sausage
Makes a 9x13 pan

1 1-pound loaf sourdough bread, crusts removed, bread cut into 1/2-inch cubes
1 pound bulk pork sage sausage
1 1/2 leeks, chopped
1 1/2 cups chopped celery (about 5 stalks)
4 tablespoons (1/2 stick) butter, divided
2 large apples peeled and cubed- Fuji, Granny Smith
3 tablespoons chopped fresh sage
2 tablespoons thyme
1/4 c. parsley
2 1/2 cups chicken stock
3 large eggs

1. Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl.

2. Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes.

3. Add onions and celery to drippings in skillet; sautéuntil golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet).

4. Melt 2 tablespoons butter in same skillet over medium-high heat. Add apples; sauté until tender, about 10 minutes. Add sage, thyme and parsley; stir until fragrant, about a minute, then add all to bowl with bread mixture. Season with salt and black pepper.

5. Generously butter 15 x 10 x 2-inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake at 350 degrees uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.

You can assemble this a day ahead- don't add the eggs and broth until you're ready to bake. Refrigerate overnight, then add in eggs/broth while the oven is preheating. Bake as directed.

Pan-fried White Beans with Swiss Chard, Tomato and Feta

2010-11-30T08:29:00.000-05:00

This is what I want to be eating now. The 3rd annual Anderson-Jayne Thanksgiving was a complete success, excess and highlight of my holiday season. We really outdid ourselves this year, if I may say so, not only with cooking on the big day, but also in drinking wine, avoiding running miles, and having loud, raucous dinners.

New traditions were started, with the whole family taking part in the Atlanta Thanksgiving 5K. For Nic and I, it was supposed to be the half marathon with 13.1 miles...but one of us backed out at the last minute due to under training, sickness and general apathy toward running long distances on holidays. Better luck next year.

I will share more of what appeared on our table as I can get the pictures edited and the recipes pulled back together. In the meantime, make this vegetarian dish to detox from all the heavy Thanksgiving leftovers. The picture shows chickpeas, but I usually use Italian white beans. Rinsed and dried, they pan-fry up into crispy, creamy bits with salty feta, earthy Swiss chard and bright tomato.

Pan-fried White Beans with Swiss Chard, Tomato and Feta
Serves 2

1 15 oz. can chickpeas or cannellini beans, rinsed and dried
1/2 bunch Swiss chard
1 shallot (or 2 garlic cloves)
4-5 sun-dried tomatoes, dry packed and chopped
1/4 cup cubed feta

1. Heat a drizzle of olive oil over medium heat. When hot, sautee shallot until translucent, 1-2 minutes.

2. Chop chard into 1/4 inch wide ribbons, removing the tough stems. Add Swiss chard to the shallots, and cook until the leaves turn bright green and wilt down. Set aside on a plate, or push to the edges of the pan.

3. Add a bit more oil, and when hot add the beans. Let cook undisturbed for a minute to get a golden crust. When crusty on both sides, add the chard, feta and the sun-dried tomatoes.

4. Heat the whole pan until hot and the cheese gets melty. Salt and pepper to taste.

Olive Oil Granola

2010-11-03T08:37:00.000-04:00

I have nothing to say other than its taken me a year to make this granola from the New York Times and since I finally made it, it has done nothing but make me feel like a fool for waiting so long. A million other food bloggers couldn't convince me, what could?

Who knows. But I finally did, and dang bring on the olive oil. The salt here is crucial, go for the whole teaspoon. It brings everything into balance, and oh my doesn't that fit the theme on this blog? We're working on it.

Olive Oil Granola
Makes about 9 cups

3 cups old-fashioned rolled oats
1 1/2 cups raw pecans, hulled
1 cup raw pumpkin seeds, hulled
1 cup coconut chips
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 cup dried fruit- apricots are recommended

1. Preheat oven to 300 degrees. In a large bowl, combine oats, pecans, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
2. Transfer granola to a large bowl, and if you choose to add dried fruit, now is the time and toss to combine.

Chocolate Almond Butter

2010-10-21T08:00:00.002-04:00

Problem:

Almonds and chocolate chips packed along as trail mix, on a hike to Amicalola Falls. It promptly melted in the heat. It was an optimistic fall hike.

Solution:

Dump the whole thing in my food processor, and whirl away until it became Chocolate Almond Butter. And you thought we were fancy.

Chocolate Almond Butter

2 cups almonds
1/4 cup chocolate chips- can use cocoa powder
Canola oil
Salt

1. Ideally, roast the almonds. Then dump in a food processor with chocolate chips or cocoa powder.

2. Process- it will go from small gravel to powder to paste- keep going. Add a bit of canola oil to ease the process. It also helps to keep it spreadable.

3. Eat with pears, apples, fruits; spread on toast, use like regular almond butter.

Pan-Roasted Brussel Sprouts and Apples

2010-10-19T22:07:00.000-04:00

I have found the first dish I am putting on my future restaurant menu.

Pan-Roasted Brussel Sprouts and Apples with Dijon.

I am not a fan of people apologizing for leaving their blogs to lie fallow for a while, it just points out how long they really were gone. At the same time, there have been good reasons that have kept us away- one of us got a brand spankin new job, that is not only exciting but incredibly time consuming (which I fully support). We also both began training in serious for the Thanksgiving Half Marathon, which functions as the best excuse ever to go crazy on Thanksgiving, and also very time consuming. Thirdly, I haven't been cooking as often, as a result of lots of social and work events, and therefore in a type of writer's block.

Forgive my terrible picture, but it was hot and I was hungry; also please ignore the trout with brown butter and capers. The sweet apples and the caramelly brussel sprouts with the tang of Dijon and some shallot for balance; I could make an entire meal of it. Nic and I are huge fans of brussel sprouts; roasted only please. As fall hits Atlanta (please drop below 75), expect more brussels, along with lots of leeks, butternut squash, roasted meats and pumpkin. This recipe is another method, rather than set amounts- give yourself equal parts of brussels and apples to feed as many people as you have, then add shallots and Dijon accordingly.

Pan-Roasted Brussel Sprouts and Apples
Makes as many as you like- adjust as needed

Shallots
Brussel Sprouts
Apples
Dijon

1. For this recipe, you can't really go wrong with proportions. Start with the number of people you're feeding. I shredded equal amounts of brussel sprouts and apples, just cut into roughly 1/4 in matchsticks.

2. Then I finely diced about a quarter of the amount of shallots- you can up this to about 1/3, or even use regular onion but be sure to cook a bit more.

3. Heat some olive oil over medium high heat. Add the shallot, sautee for about 30 sec to a min, until it smells delicious.

4. Still over medium high heat, add apples and brussel sprouts. Its basically a stir-fry, you want the ingredients to caramelize and brown well. Move things about with a spatula, it took me about 5 minutes.

5. Stir in a small spoonful of Dijon when everything is cooked through. Just enough to meld the flavors.

Vanilla-Black Pepper Ice Cream

2010-10-05T21:35:00.005-04:00

I have always wanted to make ice cream. Ever since we did that 'experiement' in elementary school where every kid got a bag of ice cream mix in a bigger bag of ice, and was instructed to throw it around, I have wanted to make ice cream for real. Congrats teachers on a brilliant way to get kids to bring you ice cream at school.

Nic and I decided to do a mutual ice cream making project. We tossed around idea after idea, Olive-Oil Gelato, courtesy of our friend at Ecco, Rosemary/Herb ice cream, White Nectarine sorbet, all kinds of chocolate. Then it came down to division of labor, and while Nic handled the hard part (freezing the maker) I got to make the base. Who's got two thumbs and is in charge of flavor decisions? This guy!

What better way to start with a classic, than vanilla ice cream? Never mind I'm never one to go with a straight recipe the first try. I must tinker with it, which is why I've never made good soup. This is another topic for another day however. Vanilla-Black Pepper ice cream was This was originally intended to go with the Chocolate Cocoa Nib cookies I posted a while ago.

I stood directly in front of the ice cream churn for the entire 30-45 minutes it took, watching. Waiting. Nose about 3 inches from the bowl. Its a fascinating process. And totally worth it, when I finally took a spoonful of sweet, creamy with a floral overtone that was crazy good, with a bit of heat at the end. Yum.

Vanilla Black Pepper Ice Cream

Makes about a quart

1 cup whole milk

2 cups heavy cream

1/2 cup sugar

pinch of salt

6 large egg yolks

1 tsp vanilla paste (or extract)

1 1/2 tsp finely ground black pepper- use this to taste. ie add less, taste then keep adding as necessary.

1. In a medium saucepan, combine milk, 1 cup of cream, sugar and salt. Heat over medium heat, stirring occasionally until hot and steaming- barely hot to touch. Stick your finger in it- should be slightly warmer than body temperature.

2. Prepare an ice bath: dumps lots of ice cubes into a huge bowl, and add water. Pour the remaining cup of cream into a different, separate, large bowl. Set a fine sieve over the top and place the whole contraption in the ice bath bowl- be careful not to submerge the bowl with cream! I used a wok as my huge bowl with ice water.

3. In a medium bowl, whisk egg yolks throughly. (save the whites!)

4. By now, your milk, cream and sugar mixture should be hot and ready. Take off the stove, let sit for 30 seconds.

5. Start whisking egg yolks vigorously, then slowly stream in about half of the milk mixture. Then pour the egg mixture back with the rest of the milk and replace on the stove. Don't panic during this step- go slowly, and remember if it seizes or curdles, whiz it in a blender until smooth. Also- small chunks are to be expected, that's what the sieve over the rest of the cream is for.

6. Cook, stirring constantly, over medium low heat. You want the custard to lightly coat the back of a spoon- drag your finger down the middle of it and the lines should stay separate. This took me about 6 minutes.

7. Pour the custard through the sieve into the rest of the cream, and stir to combine. Now let it cool down in the ice bath. Lay plastic wrap across the top directly on the custard and refrigerate overnight.

8. Prepare your ice cream machine according to manufacturer's instructions. When you're ready to churn, stir in the vanilla and black pepper- TASTE it make sure its good.

9. Churn according to manufacturer's instructions, and once done freeze in a lidded container for about 2 hours.

Peach Brown Butter Cake

2010-09-21T20:37:00.000-04:00

Mmm peaches. I love a good, juicy ripe peach in the height of summer eaten over the kitchen sink more than any other summer fruit. Somehow this summer I lost my streak of good peaches, and instead got ones that inevitably tasted like nail polish remover. Got me on that one, I have no idea how that happened.

I baked this cake to bring to a friend who had just moved to town, and needed dinner after a long day of driving and lifting boxes. After chicken gyros with tzaziki, tomatoes, cucumber and pita, I pulled out the cake and she found some vanilla ice cream. Sitting in her non-air conditioned new kitchen, this cake tasted like summer.

One of the best fruit saving tricks I know, when time is running out and fruit either looks like its heading south or won't reach its peak in enough time, is to bake it into something. Guaranteed, the heat of the oven will soften up any problematic fruit into what it is meant to be.

Best of all, this meant I was able to brown butter for the first time. By toasting the milk solids in the butter, it gets darker and nuttier, and well, way more awesome. Go slow, smell every step- you can tell the difference. Also, when this cake bakes, the peaches produce a lot of juice that will make the whole thing seem underdone- make sure you are testing the cake batter and not dragging the tester through the juices.

Peach Brown Butter Cake
Adapted from Smitten Kitchen

3/4 cup unsalted butter
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
Pinch of cinnamon  
1 cup sugar
2 large eggs
2/3 cup buttermilk (or 2/3 cup milk, minus about a teaspoon. replace with a teaspoon of lemon juice, let sit for 10 minutes) 
1 1/2 pounds peaches, halved, pitted and cut into 1/2-inch thick wedges (about 4 cups, 4-5 peaches) 
1 tablespoon lemon juice

Streusel 
Reserved butter from cake (above)
1/2 cup sugar
1/2 cup all purpose flour 
1/4 teaspoon cinnamon 
Pinch of salt

1. Brown butter: Melt butter in a small saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Keep your eyes on it; it burns very quickly after it browns. Set aside and let cool (the fridge will speed this along).

2. Preheat oven to 350 degrees F. Butter the bottom of a 10-inch round cake pan or springform

3. Whisk flour, baking powder, salt and cinnamon in bowl to blend.

4. In a large bowl, whisk together 1/2 cup cooled browned butter (set aside remaining 1/4 cup for topping), sugar and then eggs, one at a time. Stir in milk or buttermilk. Stir dry ingredients into this wet mixture; mix until just combined and spread batter in prepared pan.

5. Toss nectarine wedges with lemon juice and arrange them in a single layer on top of the batter.

6. Stir remaining brown butter, sugar, flour, cinnamon and salt together until large crumbs form. Sprinkle the peach-topped batter with crumbs. Bake until top is golden brown and tester inserted into center comes out with moist crumbs, about 40 to 45 minutes. Let cool in pan for 5 minutes before flipping out onto a cooling rack.

Bánh mì

2010-09-15T19:43:00.001-04:00

I bought an issue of Bon Appetit way back in January based off the title article- meatballs. That alone is enough to sell me on a $5 magazine. Better yet, the meatballs were mostly of the non-traditional sort- lamb kofte, moroccan cinnamon spiced ones, and these bahn mi inspired ones. I've always wanted to try Bánh mì, but haven't made the trek out to Atlanta's ethnic food corridor, Buford Highway, to track one down.

Bánh mì are Vietnamese sandwiches that typically have pickled vegetables, spicy peppers, cilantro, pate and other cold cuts on a baguette. I did make all the components of this recipe, along with my roommate and friend playing sous chef and patient wait-ers. For having a lot of components and looking like a lot of work, once you get started it shouldn't take more than an hour between pickling vegetables, making and cooking meatballs and assembling sandwiches.

Bánh mì

HOT CHILI MAYO
2/3 cup mayonnaise
2 green onions finely chopped
1 tablespoon sriracha

1. Stir all ingredients in small bowl. Season with salt.

MEATBALLS
1 pound ground pork
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce
1 tablespoon sriracha)
1 tablespoon sugar
2 teaspoons cornstarch- I don't know what this is for, but I still used it
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt

1. Line rimmed baking sheet with plastic wrap.

2. Gently mix all ingredients in large bowl.

3. Run your hands under water and with a scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet.

4. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often, about 15 minutes.

5. Transfer meatballs to preheated, 300 degree oven to stay warm.

PICKLED VEGETABLES (no I'm not kidding, do it)

2 cups coarsely grated carrots
2 cups coarsely grated peeled daikon
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt
1 tablespoon Asian sesame oil

1. Toss all 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

ASSEMBLY

1. Cut each baguette or baguette piece horizontally in half.

2. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves.

3. Fill each with meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.

Chocolate Cocoa Nib Cookies

2010-09-07T08:45:00.004-04:00

Friday, after a long work week. It came down to napping or making cookies. I'd already spent all day sitting at my desk, so cookies it was. Fridays always give me a weird energy, that usually result in my jumping around the house like a gnat on meth much to the delight of my roommate. I had to scour our two pantries for enough chocolate to make anything, and luckily we had half a bar of chocolate, a scant half cup of chocolate chips and chocolate-covered cocoa nibs. Nibs? Oh yes- the dry-roasted bits of cacao beans that make chocolate. They have a dark, bitter chocolate flavor that keeps these cookies from the too-sweet side.

Aside from being endlessly adaptable, and easily able to halve the recipe, these have both cocoa powder and instant espresso to boost the chocolate flavor to seriously intense. Add more nibs or more espresso powder for the best cookie you've had with coffee, or walnuts for nut lovers. Add dried cherries or cinnamon for a new slant. Or chili powder for a Mexican chocolate feel.

Chocolate Cocoa Nib Cookies

Makes 48, keep on the small side

1 cup butter, softened

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2/3 cup cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 tsp instant espresso powder

1 1/2 cup semisweet chocolate chips

1/2 cup chocolate covered cocoa nibs

1. Preheat oven to 350 degrees.

2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.

3. Combine the flour, cocoa, baking soda, salt and espresso powder; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts.

4. Drop by rounded teaspoonfuls- keep them small! onto ungreased cookie sheets.

5. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Watermelon Gin Fizz

2010-09-01T09:00:00.003-04:00

I had a full bowl of watermelon sitting in the fridge and plans to whiz it up in the blender, add lime and club soda and call it a day.

Then Nic showed up, bearing ingredients and a springform pan for another post, and everything changed. We threw in zest, and brought the party with gin. It took a while to learn, but neither of us will drink any liquor that isn't clear. Luckily, gin is my favorite.

A great summer drink, bright with lime, fizzy with club soda, and a beautiful pink color. And gin never hurt anyone either.

Watermelon Gin Fizz
Serves 2-4

1/2 watermelon- this is based off a medium sized melon
1-2 oz gin per drink
limes
club soda

1. De-seed, cut into chunks and whiz the watermelon in a blender until smooth.

2. Now strain the juice through a fine mesh strainer to catch all the bits left over. It takes a while, have patience. Think of the gin coming your way.

3. Load up glasses with ice, add your preferred level of gin. A good ratio is about 1 part gin to 3 parts watermelon juice. Squeeze a good half a lime in and top off with club soda.

4. Stir and toast dreaming up new drinks with your sister on a Friday.

Whole Grain Blueberry Pancakes

2010-08-30T09:30:00.057-04:00

I had written on of my best blog posts for this recipe, come back to edit it, and lost it all to the wilds of the Internet.

Now I'm sitting here, trying to figure out what to do. I might be able to remember it all, but it won't be as good. It was heartfelt, telling the story of my dear friend whose family lost everything in a fire a few weeks ago. It talked about my memories of the house, the 1,000 Christmas cookies we baked one year (at once an awesome show of Christmas spirit, and horrifying event) and how the material possessions are gone but the memories will always remain. Blueberry pancakes are her favorite, and the last thing we ate in her house together.

At first when I saw the post was gone, I was angry- the words had flowed easily, the post was neatly wrapped up in four paragraphs. I've never had a strong creative streak for one thing or another, but when I realized I regretted losing this one, I realized how what this blog means to me. It combines my love of cooking and experimenting with the reason I do it- to share with people. And, FINE Internet, life or whatever caused me to loose this, lesson learned . Sometimes the memories are the most dear- so make them count.

I do remember the most important line however: I will make these for her in my house, and hold her hand to let her know that memories remain and she is loved.

Whole Grain Blueberry Pancakes

Serves 6

2 cups whole wheat pastry flour  

2 tablespoons ground flax seed- optional

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/3 cup granulated sugar 

1/2 teaspoon salt 

2 1/4 cups buttermilk

2 large eggs, lightly beaten 

2 tablespoons butter, melted (melt in the pan skillet you are going to use)

1. Combine the flour, flax seed, baking powder, baking soda, sugar, and salt in a large bowl.

2. Add the buttermilk, eggs, and melted butter. Stir all the ingredients until they are just combined. Batter will be lumpy, you don't want to over mix.

3. Heat the skillet to medium-hot and brush it with a bit of butter. Temperature is very important here- too hot and they will burn, too cold and they won't look right.

4. Pour about 1/3 of a cup of batter into the skillet. Sprinkle a handful of blueberries over the top- don't add to the batter as they will break up and turn it grey.

5. Wait until bubbles start to form around the edges and the center of the pancake, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Frozen Peach Pie

2010-08-29T13:17:00.001-04:00

I first stumbled across this recipe at a demonstration of 'healthy' foods at the Piedmont Park Green Market. A healthy and frosty treat? Sounded too good to be true. Sadly, it was. Non-dairy whipped topping (aka: Cool Whip)? Dude, it's hydrogenated vegetable oil and high fructose corn syrup. But not to worry, this no-bake pie is easily remedied with homemade stabilized whipped cream.

Have I mentioned that use of the oven is banned between the Fourth of July and Labor Day weekend? Thus, frozen peach pie has become my standard summer holiday potluck offering. Enjoy a slice of the season.

Frozen Peach Pie
Makes one big, summery pie

1 graham cracker pie crust (store bought or homemade)
3-4 ripe peaches
1 pint heavy cream
1 teaspoon gelatin
2 tablespoons water
2 tablespoons powdered sugar
Splash of vanilla extract
Pinch of cinnamon (optional)
8 oz light cream cheese, SOFTENED (v. important)

1. Pit and dice peaches.

2. Boil two tablespoons of water, then add gelatin to dissolve. Allow to cool to room temperature.

3. Whip cream with either a whisk, hand mixer or stand mixer. When cream is halfway thickened, add powdered sugar, vanilla, cinnamon and gelatin. Whip to medium-firm peaks. Mix in softened cream cheese until just barely combined.

4. Gently fold 3/4 of the fruit into cream mixture. Spoon into pie crust. Top with remaining peach pieces.

5. Freeze pie for at least two hours. Let thaw for five minutes before cutting to serve.

Antipasto Fridays: Tempura Fried Squash Blossoms

2010-08-26T15:14:00.003-04:00

We started Antipasto Fridays as a low-cook, snacky way to herald the coming of the weekend. This series introduces small plate favorites during the week so it may grace your own weekend opening ceremonies.

One morning. Three farmers markets. And a beautiful reminder of Italian days gone by.

I normally leave frying to the professionals. Beyond the fact that it's not the healthiest of options, there's the incredible mess and oily waste to deal with. But husband promised PROMISED he had done this before, and would be responsible, and that it would yield the most delicious treat EVER. He was only right on one count.

The secret is simple: soda water. The little bubbles make for an incredibly delicate tempura batter.

Since the squash blossoms, we've tried eggplant and zucchini sticks too. And I can no longer claim to be against home frying.

Tempura Fried Squash Blossoms
Batter adapted from Wolfgang Puck
8 squash blossoms

Batter:
1 tablespoon rice flour
1/2 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons cornstarch
1/4 tablespoon salt
1/4 teaspoon cayenne
3/4 cup soda water

Optional stuffing:
Grated parmesan cheese
1 clove minced garlic
Small handful of ground or chopped pine nuts

1. Sift together all of the dry ingredients. Whisk in soda water, a little at a time, until the right consistency is achieved. Most of the batter should run off the back of a spoon instantly, leaving only a very thin coat. Allow to rest in the refrigerator 1 hour before use [not the end of the world if this doesn't happen].

2. Combine the optional stuffing ingredients and mix well. Shape the mixture into 1 tablespoon balls.

3. Gently clean the squash blossoms in a bowl of water, shaking out any dirt and removing the stamen.

4. Insert one cheese ball into each flower. Gently press the filling into the base of the flower. Cover with the petals and pinch the top to seal.

5. Heat 4-5 tablespoons of olive oil over high heat, ultimately coating your pan with a 1/3 inch of olive oil across the bottom.

6. While oil heats, dip each blossom into the tempura batter, making sure to coat completely. Let any excess batter drip off. Place the blossom in the oil and fry until golden brown, about 1 minutes. Flip and fry the other side to brown evenly. Remove to a paper towel lined plate.

Tomato & Peach Quinoa

2010-08-25T14:19:00.003-04:00

Oh hai Running with Tweezers readers. Glad you made it. Let me show you around. Definitely check out our well-organized recipe index for a list of all the goods. Kate and I(Nic) mostly hang out on Twitter, even though we live less than a block apart. Oh, and we occasionally film our exploits (no, not those exploits), including the time we made butter in a food processor. Got it? On with the show (a re-post of our guest post up on RWT).

Photo by the talented Tami Hardeman

It's a rare opportunity in food making, or food blogging, to actually create something never before seen. But if you have a flavor pairing in mind, sometimes you can out cook Google and the legions of cooks to come before. Classic ingredient combinations are a natural place to start. This past fall while traveling through northern Italy I discovered the wonder of pecorino cheese with pear. Since then, I've thrown them together against risotto, pizza, spinach salad and ice cream. No recipe required! It's the ability to translate those combinations across a range of forms that earns you 'good cook' status.

Quinoa, however, has not been the easiest thing to incorporate into my repertoire. And I have really made an effort to bring it into rotation once my #1 recipe tester's pancreas went on the fritz, and began demanding low-carb, low-sugar, generally healthy food. Pasta is out, protein packed quinoa is in. But how to make it summery? Most quinoa recipes highlight its nutty flavor, leaning heavily fall. I can't in good conscience hack into a butternut squash this time of year.

Summer naturally presented me with peaches and tomatoes at the same time. Coincidence? I think not. It's a tried and true flavor combination, that I've seen across caprese-style salads, bruschetta and gazpacho. Could it brighten up a grain sometimes compared to cardboard? My hunch was correct, and Google confirmed this to be the first ever published Peach Tomato Quinoa. And delicious to boot!

Tomato & Peach Quinoa
Serves 4

4 medium tomatoes, diced
3 peaches, peeled and diced
1 red onion or 2 shallots (skip the Vidalia's, you don't want any additional sweetness)
1 tablespoon olive oil
1/2 cup chopped fresh basil
1 cup quinoa
2 1/2 cups broth of your choice
2 tablespoons fresh chopped thyme

1. Dice tomatoes and set in a colander to drain excess liquid. Peel and dice peaches and onion.

2. Preheat a saucepan. Rinse the quinoa in a fine mesh strainer and allow to drip most water out. Scrape into the pre-heated pot and let it toast for a minute or two until aroma is released. Add the broth and thyme. Bring to a boil, then reduce and simmer for 20 minutes. You'll know it's done when the liquid is absorbed and the individual grains show a little spiral.

3. Heat olive oil in a large frying pan over high heat, adding diced onion or shallots. Cook to take the raw edge off, about three minutes. Add tomatoes and peaches. Saute for no more than five minutes, or else too much liquid will be released and require extra time to boil off. Add basil.

4. Fluff quinoa, and serve topped with peach tomato mixture.

Corn Fritters

2010-08-22T22:27:00.002-04:00

I got a chance to test drive the new Cooking Channel while visiting our folks in Texas with their cushy satellite tv. Kate can vouch for the fact that HD TV makes for some really wonderful Saturday afternoon naps. It was just before and just after such a nap that I caught a few episodes of Bill's Food, featuring Australian chef Bill Granger.

Bill was whipping up some of his restaurants signature dishes, including these amazing looking corn cilantro pancake things. I was pretty devastated not to find his exact recipe online, but this version is fairly close to what I recall. Bill actually pureed some of the corn in addition to using whole kernels, so I may give that a try in future versions.

Even after our fresh ears of corn revealed a few caterpillars, these were a serious hit. The recipe reminds of falafel, especially with the gratuitous use of cilantro.

Corn Fritters
Adapted from Simply Recipes
Yields 14-16 fritters

1 cup flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 egg, lightly beaten
1 teaspoon lemon juice
1/2 cup water
2 cups of corn kernels, (see steps for cutting corn from a cob) cut from 3 large cobs (or frozen corn, defrost and drain first)
4 large scallions or green onions, finely sliced (about half a cup)
1/4 cup chopped cilantro
Olive oil (or oil of your choice for frying)

1. Sift together flour, baking powder, salt, ground coriander, and ground cumin in a medium bowl.

2. Add egg, lemon juice and water. Stir vigorously with a wooden spoon until smooth. Add the corn, onions, and cilantro. Stir until just combined

3. Heat a large frying pan on medium high heat. Add enough oil to generously coat the bottom of the pan. When oil is hot (shimmering not smoking), spoon about 2 heaping tablespoons worth of batter into the pan to form one fritter, patting it down with the back of the spoon. Note that the fritters will splatter like mad as they cook (I nearly lost an eye). So, either use a screen splatter guard, or wear long sleeved clothes.

4. Leave about 1/2 inch between the fritters in the pan. Let cook about 2-3 minutes on each side, flipping the fritters when they are nicely browned on one side. When browned on the other side, remove the fritters to a plate lined with paper towels. Add oil as needed to keep the bottom of the pan well coated.

Recipe short: Grilled Watermelon with Yogurt Sauce

2010-08-11T19:43:00.002-04:00

O, delightful little yellow watermelon that I lovingly toted home from the farmer's market. How to highlight your beautiful color and bring out your complex flavor?

ANSWER: Grill that bitch.

Grilled Watermelon with Yogurt Sauce
Straight out of Food & Wine Magazine

1 cup plain Greek yogurt
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 teaspoon coarsely chopped thyme
1 tablespoon extra-virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper
1/2 of a small watermelon (we found whole rounds easy to flip on the grill)
1/4 cup small mint leaves

1. Light a grill. In a bowl, combine the yogurt with the lemon juice, vinegar, thyme and the 1 tablespoon of olive oil. Season mixture with salt and pepper.

2. Brush the watermelon with olive oil, and season with salt and pepper. Grill over high heat until nicely charred, about 1 minute per side; transfer to plates.

3. Top the watermelon with the yogurt sauce and season with black pepper. Drizzle with olive oil, garnish with the mint and serve.

Coconut-Infused Couscous with Key West Shrimp

2010-08-10T11:52:00.003-04:00

As Kate confessed, we don't share too many meals. Which is really a shame, considering we live less than a block apart.

But we didn't miss the opportunity to share the spoils when two free boxes of couscous arrived at my door. Yep, we took the bait from Near East to test drive their Around the World in 5 Minutes recipe site. I'd tried a rice pilaf or two from Near East before, but until this offer I had no idea their commitment to 100% all natural ingredients. Not to mention the fact that they have organic and whole grain lines.

Bonus: this recipe is fast, easy and healthy (depending on your ability to find light coconut milk). As a former brown rice devotee, I may be switching to couscous, which cooks in just FIVE minutes. For serious, FIVE. Compared to hour plus cooking times for brown rice, it's a miracle. And not too shabby in the nutrition department.

We only made one little change to the recipe: subbing in some fresh Key West shrimp instead of the original called for prawns. These pink beauties are at least regional, and the closest source of shrimp I could find. And I finally got to use some of the jalapeños bursting out of our scorched urban garden. They must be taking their cues from this Atlanta summer, because they are hot hot hot.

So, considering that this post and recipe meet much of the Stuff White People Like criteria, let's get this Asian/Mediterranean fusion party started!

*Disclaimer: Kate and I were contacted and sent 2 boxes of Near East Plain Couscous for testing this recipe and tasting. We did not receive any compensation, and feel this is a great product and recipe to share with you.

Coconut-Infused Couscous with Shrimp
Adapted from Near East's Around the World in Five Minutes
Yields four generous servings

Couscous:
3/4 cup unsweetened, light coconut milk (shake can before opening)
1/2 cup low sodium, low fat chicken broth (or my new fav Better than Bouillon)
1 tablespoon green onion, chopped
1 tablespoon light soy sauce
Pinch of turmeric
1 package Near East Original Plain Couscous

Sauté:
1 tablespoon olive oil
1/2 pound of local shrimp, peeled and deveined
2 garlic cloves
1 1/2 teaspoons fresh ginger
1/2 bunch green onions
1 hot red or green pepper
2 tablespoons fresh basil, (Thai, if available) or cilantro
1 tablespoon fresh mint
3/4 cup unsweetened, light coconut milk
1/4 cup low sodium, low fat chicken broth
2 tablespoons fresh lime juice (about 1/2 of a lime)
1 tablespoon light soy sauce
1/2 teaspoon turmeric
1/4 teaspoon sea salt (optional)
Black pepper, freshly ground
1 tablespoon cornstarch or potato starch
2 tablespoons cold water

1. Peel and clean the shrimp. Chop the green onions, garlic, ginger, basil, mint and hot pepper. Juice the lime. Having this prepped in advance will help ensure the sauté does not over cook.

2. In a sauce pot, bring coconut milk and 1/2 cup of broth to a boil. Simmer for a few seconds. Stir in the first chopped green onion, soy sauce, turmeric and couscous. Cover; remove from heat. Let stand 5 minutes. Fluff couscous with fork lightly before serving.

3. While couscous is standing, heat oil in large skillet over medium-high heat. Sauté shrimp 1 minute. Add garlic, ginger, green onions, hot pepper, fresh herbs; sauté 1 minute, stirring often.

4. Add coconut milk, broth, lime juice, soy sauce, turmeric, sea salt and a few grinds of pepper; simmer 1 minute. It's ok if it looks a little dry.

5. Mix cornstarch with water; stir into sauce. Simmer 1 to 2 minutes, stirring often, until sauce is thickened and shrimp is cooked through.

Serve the sauté over the couscous.

Grilled Bread Salad

2010-08-02T09:50:00.013-04:00

I eat alone fairly often. My roommate and I have different schedules often, I can only impose upon Nic so many times before we get sick of each other, and its not practical to meet up with someone every night to share a meal. Eating alone has never bothered me though, it is the perfect chance to eat exactly what I want- whether it be eggs 4 times in a row or some total random mish-mash of things, with a side of green salad to make it seem legit.

A while ago I came across What We Eat When We're Alone by Deborah Madison. Madison is a well accomplished vegetarian cookbook writer, who complied this book through interviewing people on what they eat when they are alone (well, yes, but there is no better description.) When there is no one to cook for and no one to please, people come up with some strange concoctions to satisfy themselves. A lot of the meals revolved around toast, all things Mexican, and ungodly things done with peanut butter.

This salad came from having gone to the farmer's market and looking for a way to fashion a jumble of fresh vegetables into some type of coherent meal. The bread came from a local bread company, H&F Bread Co., tomatoes and cucumbers sounded tasty, and as I am now the proud host of Nic's grill, so that had to be put to use. You are more than welcome to simply toast the bread, and ignore grill the scallions though. Its all up to you.

Grilled Bread Salad

Serves 1

2 thick slices of multigrain bread

halved garlic clove

6-7 cherry tomatoes

1/2 cucumber

2-3 tbl chopped herbs- I used basil and parsley

1 green onion

lemon juice

1. Preheat grill to medium high. Grill scallions for 1-3 minutes, looking for grill marks. Rub the slices of bread with olive oil and grill until toasty, and grill marks appear. Remove from the grill and rub with cut garlic clove. This gives the salad some garlic flavor without overwhelming raw garlic flavor/pieces.

2. Cube bread, mince green onion, and chop tomotoes and cucumbers. Mince the herbs, tear the basil. Combine all ingredients in a bowl, and drizzle with olive oil and lemon juice. Serve after about 10 minutes, to allow flavors to meld.

What I've been eating lately

2010-07-30T09:51:00.074-04:00

Some of the things I eat aren't worth an entire post, but definitely worthy to share. These are a few things I've come across recently.

This ridiculous looking package with indecipherable Russian contained one of the best things I've eaten all month. I went on an adventure to the Buford Highway Farmer's Market, mecca of international foods and weird looking fruits. This was in a freezer case on one end of an aisle, containing about 30 different types of FROZEN CHEESECAKE. There were all kinds of flavors- chocolate, regular, cherry, all sorts of fruits, including a few questionable translations. I chose this one, plain cheesecake with cherry filling and wrapped in chocolate. It was soft, creamy, not frozen hard, and beautiful. I'll be returning for a case later.

Atlanta Fresh Yogurt
The best Greek yogurt I've ever had- locally made, fabulously successful as they are cute. I get mine at the Peachtree Road Farmer's Market, they also sell at a variety of local stores. The plain 2% is my favorite, but the flavored ones actually have real fruit flavor not artificial tasting, cancer causing flavors. Peach Ginger? Mixed Berry? Black Cherry and Port Wine? Yes, please.

Olive & Sinclair chocolate
Aside from having a beautiful, interesting packaging that carries onto an intricately stamped chocolate bar, this is great stuff. Semi-local, from Nashville, with loads of interesting flavors- I picked Salt & Pepper, a dark chocolate bar with loads of coarsely ground salt and pepper pressed on the backside. Doesn't quite top Cacao for me, but that's less than 2 miles from me. Talk about local.

Westside Creamery

I'm on a local kick recently, and Westside Creamery absolutely fits the bill. Maggie Rentz and Greg Smith source all their ingredients locally and make their small batch artisanal ice creams and sorbets in town. And they are fabulous- I've tried their gingersnap and peach ice cream sandwich and the chocolate chip and banana sandwich. Oh my. They are wonderful. Greg was kind enough to give me samples of about every flavor they had, and not judge when I stalked the truck twice in one week. Maggie shares my love for Lil Wayne on twitter- they are obviously legit.

Food Events:
Urban Picnic as presented by the Atlanta Street Food Coalition

Atlanta's street food scene is growing stronger with every farmer's market, event, and especially these- a picnic at the Sweet Auburn Market today from 11AM to 2PM where just about every known street food vendor will be to share their food. I have been wanting to check one out for a while, I support the movement to make street food legal and more accessible in Atlanta wholeheartedly.

Downtown Restaurant Week

July 26th - August 8th, some downtown Atlanta restaurants are offering special 3-course menus for $25 or $35 per person. I love these- what a great way to try out a new restaurant. There are a variety of different types of restos to check out- French, Mediterranean, Mexican, a brewery, Thai, sushi and more.

This ought to be called the "What I've Been Eating- Dairy and Chocolate Edition," but do know that I receive no information from 3rd parties or any kind of promotional materials for this post- I genuinely love these products and events, and think they are share worthy to support local producers, events, and vendors.
Have a great weekend!

Antipasto Fridays: Basil Pesto

2010-07-23T11:59:00.000-04:00

We started Antipasto Fridays as a low-cook, snacky way to herald the coming of the weekend. This series introduces small plate favorites during the week so it may grace your own weekend opening ceremonies.

This is one dip you have permission to make a meal of. There is nothing quicker than mashing up a pile of basil leaves into a brilliant green spread.

I always grow a few potted basil plants, but they hate the really extreme heat. It's like they are trying to escape their pots, bolting out into flowers and turning to seed. Once this happens, the leaves turn sharp and bitter tasting. It's been so bad this year, I had to rip them all out and go back to buying it at the farmers market. My recommendation: always break and sniff a leaf before purchase, and avoid basil that smells strongly of cinnamon.

As with most of our recipes here on Whisk Away, you have the option to go with the fancy equipment (in this case, a food processor) or stick with the more everyday items (in this case, a mortar and pestle or bowl + blunt object combo of your choice). Either way, you will have fragrant dip for dinner in under five minutes.

Basil Pesto
Makes 1 cup

2 cups fresh basil leaves, packed
1/3 cup pine nuts or walnuts
2-3 garlic cloves
1/2 cup olive oil
1/2 cup grated parmesan cheese
Salt and freshly ground black pepper to taste

1. Mash or pulse together the basil, pine nuts, and garlic. No need to pre-chop anything that is going into a food processor, but definitely mince the garlic and basil first if using a mortar and pestle.

2. Slowly add the olive oil, stopping to scrape down the sides of the food processor or bowl with a rubber spatula. Add the grated cheese and pulse or stir until just blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with toasted baguette slices, cheeses, and white wine.

Garlic Soba Noodles

2010-07-22T10:00:00.001-04:00

I'm learning that a big bowl of Asian noodles is my verison of comfort. Hard day at work? Pad Thai or sushi or these noodles are what I crave. Strong flavors, quick, easy, sometimes healthy.

I whipped these together when I had a friend come over for girl's night. I had just gotten back from one of the many business trips that have kept me from posting more regularly here, and had very few things left in my fridge. Some yellowing scallions, wilting chard and pantry staples came together in 15 minutes to feed us both before heading off to see Sex and the City 2. Guess which was the winner of the night.

When I'm looking for a fast, easy, clean out the fridge type of meal, I usually go the Asian route. Ingredients I always have on hand- soy sauce, sesame oil, limes, garlic, soba noodles make it easy. The techniques usually involve stir-frying, high heat and short cook time. Perfect.

Garlic Soba Noodles

Inspired by Heidi Swanson, of the blog 101 Cookbooks

Serves 3-4

1 bunch buckwheat soba noodles

1 bunch greens- I've used Swiss chard, rainbow chard, arugula, spinach

2 garlic cloves, minced

2-4 green onions, thinly sliced

1-2 tbl soy sauce

1 tbl sesame oil

juice of 1 lime

1. Cook soba noodles according to directions, rinse and set aside. Wash, dry and slice greens into 1/4 to 1/2 inch ribbons.

2. Heat a tablespoon or so of olive oil in a medium skillet over medium heat. When hot, add minced garlic and thinly sliced green onions. Sautee for about a minute, until fragrant.

3. Stir in greens, and sautee for 2-4 minutes, until mostly wilted and bright green. They will mound over the top of the pan, but will wilt down quite a bit.

4. Add in soba noodles and soy sauce to taste, drizzle with sesame oil and pull off heat. Add lime juice, stir and serve.

These are great both hot and cold, and work very well as lunch leftovers.

Red and Blue Velvet Cake

2010-07-20T09:00:00.004-04:00

The Fourth of July is my favorite holiday, right after my birthday. Everyone knows exactly what to expect- plenty of grilled foods, cold drinks, celebration of America, no stress, no presents and best of all, fireworks. Also integral to the celebration of America's independence is Flag Cake- the cake with a replica of the flag in berries on top. Its the Christmas tree, hand turkey, Easter Bunny of the 4th. This year, I wanted to take mine one step further into Americana. Enter Red and Blue Velvet cake.

Using four (FOUR) whole tubes of food coloring, Red and Blue Velvet cake says America on the outside and YOU THINK YOU'RE PATRIOTIC? CHECK ME OUT on the inside.

I took a traditional Red Velvet cake recipe, and divded the batter in half, one for red and one for blue. Thick cream cheese frosting rounded out the cake to be the white layer, and hold up the berries on top. Bow down to my American-ness.

Red and Blue Velvet Cake

Adapted from Pinch My Salt

Serves 12-16

2 1/2 cups sifted cake flour

1 tsp baking powder

1 tsp salt

2 Tbl cocoa powder (unsweetened)

2 oz. red food coloring

2 oz. blue food coloring

1/2 cup unsalted butter, at room temperature

1 1/2 cups sugar

2 eggs, at room temperature

1 tsp vanilla extract

1 cup buttermilk, at room temperature

1 tsp white vinegar

1 tsp baking soda

1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans.

2. Sift together the cake flour, cocoa, baking powder, and salt into a medium bowl; set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula. Divide batter in two pans, add blue food coloring to one and red to the other. Stir throughly.

4. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz and yes you have to divide the quanities. Add to each cake batter and stir well to combine. Working quickly, pour batter into cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.

5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing (recipe below).

Cream Cheese Frosting

16 oz. cream cheese (2 packages), softened

1/2 cup unsalted butter (one stick), softened

1 tsp vanilla extract

2 1/2 cups powdered sugar, sifted

pinch of salt

1. With an electric mixer, blend together cream cheese and butter until smooth.

2. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy.

3. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

Peach Spinach Salad

2010-07-18T22:23:00.000-04:00

This salad is in a category of one. Call it a picky kid hangover, but I'm just not interested in any other composition of leafy greens.

An old friend and wedding-partner-in-crime served this brilliant salad one humid summer night, and life for me has never been the same. Not only is this the perfect salad, I haven't bought a bottle of dressing since. Why buy the jarred stuff, often loaded with questionable ingredients, when you can whisk up something ten times more tasty with five common ingredients?

Basic Peach Spinach Salad

Spinach
Peach
Pecan halves, toasted
Goat cheese

Olive oil
Balsamic vinegar
Dijon mustard
Salt
Pepper

1. Mix the dressing: Whisk equal parts olive oil and balsamic vinegar. Add a dollop of dijon mustard, pinch of salt and several grinds of pepper. Whisk into an emulsion. The vinaigrette will keep for a day in the fridge, and then harden. It's fine to go on this way for a week, just allow it to return to room temperature and it will re-liquify.

2. Toast the pecans: heat a pan on medium-high heat for several minutes. Once hot, add the pecans and remove the pan from the heat. Allow nuts to toast for two minutes.

3. Assemble the salad: Pit and dice peach, and add to spinach. Sprinkle with pecans and crumbled goat cheese. Top with vinaigrette.

Variations:

For the fruit component, use whatever is in season including peaches, strawberries, apples or pears
To go fancier, dress it up with Candied Pecans instead of raw

Happy Bastille Day!

2010-07-14T18:00:00.000-04:00

I've always considered myself more a lover of French culture (and historically accurate drag queens) than of cooking French food. So many fidgety sauces! There was NO WAY I was hopping aboard the Julie & Julia train.

But sacrebleu! French (or French inspired) foods have infiltrated this here blog. So, in honor of our brethren's liberation, let us try our hand at their fidgety food stuffs:

Lemony Brioche
French-ified Fried Rice
Chicken with 40 Cloves of Garlic

Or, feel free to help Marie Antoinette relieve the starving peasants with cake or the more class-appropriate bread.

Basics: Fresh Hummus

2010-07-12T23:56:00.000-04:00

Another installment of our (very) occasional series on basics, staple recipes every cook should have in their arsenal.

Everyone who is anyone makes their own hummus. Sure, a tub of the prefab stuff might tide you over for lunch now and again, but once you have made your own, there's no going back.

Time to get acquainted with the wonders of dried beans: mysteriously hard litter kernels, transformed by a bath into chalky globes of goodness.

WARNING: using dried beans requires at least eight hours of lead time before you have a bowl of delicious spread in your hands. But it's so worth it. The canned will do in a pinch, but the quality of the ingredients will certainly shine through.

Fresh Hummus

1 cup of dried chickpeas (or 15 oz of canned chickpeas)
2-3 cloves of garlic
4 tablespoons olive oil
1 lemon
Pinch of salt
1 tablespoon tahini (optional)

1. Soak the chickpeas overnight or for at least eight hours.

2. In a food processor or mortar, combine garlic, olive oil, the juice from one lemon and tahini.

3. Rinse chickpeas and add to food processor. Pulse until desired level of smoothness. Add more olive oil if it seems dry.

There are a million ways to make it your own. What is your favorite variation or signature tweak?

Antipasto Fridays: Focaccia Bread

2010-07-08T10:04:00.006-04:00

As Puddy famously pondered: why don't we have dip for dinner? And why does happy hour have to end on Friday afternoons when the sun doesn't set until 9 o'clock? In that spirit, we started Antipasto Fridays as a low-cook, snacky way to herald the coming of the weekend. This series will introduce small plate favorites during the week so it may grace your own weekend opening ceremonies.

I admit that making bread from scratch is probably outside the bounds of a no-cook Friday in the heat of summer. But the beauty of this recipe is that so many steps can be accomplished ahead of time. And the magic of pulling out a crispy round from the oven will surely impress your happy hour crew.

Lemon Focaccia
Adapted from The Kitchn

This amount of dough will yield 4 8-inch rounds. For a Friday afternoon, make a few rounds earlier in the week and save one or two in the freezer until game time.

1 envelope (2-1/4 teaspoons) active dry yeast
6 tablespoons really good extra virgin olive oil
4 cups bread flour, plus more for kneading
2 teaspoons salt
Really good extra virgin olive oil
Leaves of 2-4 branches fresh rosemary, chopped
2 lemons, washed and very thinly sliced into rounds
Coarse sea salt

Earlier in the week:
1. Dissolve the yeast in 1/2 cup warm water in a medium bowl. Stir in 1-1/4 cups water and 2 tablespoons of the olive oil.

2. Pulse the flour and salt together in the bowl of a food processor [or just use a bowl]. Add the yeast mixture and process until a rough ball of dough forms, 1 minute. Briefly knead dough on a floured surface until smooth. Shape dough into a ball. Put 2 tablespoons of the oil into a large bowl. Roll dough around in bowl until coated with oil. Cover the bowl with plastic wrap and let the dough rise in a warm spot until it has doubled in size, about 2 hours.

3. Quarter the dough and decide how many to make now and store the rest in the freezer protected by plastic wrap. Be sure to remove any stored in the freezer 18-24 hours prior to baking. Unwrap and allow to rise in a covered bowl.

To bake:
4. Preheat the oven to 450°. Pour a thin film of oil into each 8-inch round cake pans. Using your fingertips, spread one dough ball out in each pan. The dough is elastic and will resist stretching. Let it relax for 5 minutes or so after you've stretched it as far as it will go. Eventually, it will cooperate and fill the pan. Cover the pans with damp dishcloths and let the dough rest until it has swollen in the pans a bit, 30-60 minutes.

5. Uncover the pans. Sprinkle the dough with the rosemary. Using your fingertips, poke dimples into the dough in each pan, then liberally drizzle with oil so it pools in the hollows. Arrange just the thinnest rounds of lemon on top, drizzle with more oil, and sprinkle with sea salt.

6. Bake the focaccia until golden brown, 20-30 minutes. Drizzle with more oil when you pull the focaccia from the oven. Serve cut into wedges.

Peach Icebox Cake

2010-07-07T00:36:00.001-04:00

I picked up that gorgeous magnolia bloom, along with a metric ton of rosy Georgia peaches, at the Piedmont Park farmer's market. A quintessentially Atlanta morning.

And as the Atlanta afternoon lazily dragged out, who could be bothered to turn on the oven? It just wouldn't do. Better to leave the work to our friend, the ice box.

Peach Icebox Cake

4-5 large peaches
1-2 tablespoons brown sugar [depending on sweetness and ripeness of peaches]
cinnamon
1 cup heavy cream
1 tablespoon confectioners sugar
1 teaspoon vanilla
1 package sugar-free instant vanilla pudding [or custard of your choice]
Graham crackers or wafers

1. Start by turning the peaches into a syrupy compote. Peel, pit and dice the peaches, then add to a small saucepan over medium heat. Toast the peaches and add brown sugar and cinnamon to taste. After several minutes and some reduction of the juices, remove the compote from heat and allow to cool.

2. Prepare instant pudding as directed and allow to set up in the fridge. Whip cream until peaks form. Add confectioners sugar and vanilla and mix briefly.

3. Grab a deep dish and begin layering: graham crackers, pudding, compote, whipped cream, repeat. Top with a sprinkle of cinnamon and some fresh peach slices.

4. Allow to set up in the refrigerator for a minimum of two hours, though optimal timing is really closer to eight hours. It will continue to get better each day until suddenly, it's all gone!

Ice Cream Sandwiches

2010-06-29T10:20:00.003-04:00

Sometimes I get ideas. And they're usually the sort that send other people running in the other direction, back towards sanity. This is when I usually take a 20 minute nap and then dive straight into the project I've come up with. These ice cream sandwiches are one of the latest ideas, hatched with exactly 40 minutes to go until heading to Nic's for a homemade pizza and "Forgetting Sarah Marshall" night. Dessert was my responsibility.

After my 20 minute nap, I ran into the kitchen and flicked on the oven. Whizzed together in a food processor and baked in under 10 minutes, these had me out the door, tubs of ice cream and beer in hand about 25 minutes later.

These cookies are good- great chocolate taste and sturdy, though I wish they had been a little softer. I guess that just means I'll have to do another experiment. I used coffee ice cream and raspberry sorbet, but any flavor you like with chocolate would be great.

Chocolate Ice Cream Sandwich Cookies
Makes 24
Adapted from Smitten Kitchen, and Retro Desserts

1 1/4 cups all-purpose flour 
1/2 cup unsweetened Dutch process cocoa 
1 teaspoon baking soda 
1/4 teaspoon baking powder 
1/4 teaspoon salt 
1 1/2 cups sugar 
1/2 cup plus 2 tablespoons (1 1/4 sticks) room- temperature, unsalted butter 
1 large egg

1. Set two racks in the middle of the oven. Preheat to 375°F.

2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass. (I needed a little drizzle of water to help the dough come together- about 1/4 cup)

3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

Strawberry Limeade Sorbet

2010-06-24T10:28:00.001-04:00

Strawberries; I just can't quit you. As good as ice cream sounds, sorbet is even easier. And dare I say, healthier? No cream, no custard to cook and then cool. Just fruit, water and whiiiiiirrrrrr.

The thought of any food requiring oven or stove top preparation at this point is unbearable. Thank god for attachments that help the Kitchen Aid transition from a winter bake-aholic to a summer sorbet factory. Though if you are not equipped with an ice cream machine, you could easily make your own popsicles.

Strawberry Limeade Sorbet
Yields 6-8 polite dinner party servings, or one huge bowl

1 pound fresh strawberries
3/4 cup sugar
2 limes
1 lemon
pinch of salt
1 tablespoon melon flavored vodka, or alcohol of your choice

1. Hull/slice strawberries straight into the bowl of a food processor. Add sugar, and the juice of the limes and lemon, plus zest if you will. Add a tablespoon of alcohol of your choosing to prevent it from freezing solid.

2. Puree it all together. If you are abhorred by the idea of those little strawberry seeds getting stuck in your teeth, you can press through a sieve to remove them, but be sure to stir in zest AFTER that step. Let chill for an hour or so.

3. Set up ice cream maker and whir up your sorbet according to instructions. Or pour mixture into popsicle molds or plastic cups with sticks for ease of handling.

4. Let set in the freezer for an hour. Enjoy the refreshing relief!

Basics: Oven-Fried Chicken Fingers

2010-06-15T22:29:00.002-04:00

Another installment of our (very) occasional series on basics, staple recipes every cook should have in their arsenal.

It's been a while since my last McNugget or dino-shaped "Now with more cardboard!"finger food. Atlanta's favorite chikin eating cows reign supreme, delivering us from bland, dry chicken bricks but unfortunately causing a heated nuggets vs. strips debate. Today, I prove that we can leave all that mess behind and shake n' bake our way to healthy, scrumptious fingers of chicken. Because the only dinosaur-shaped food I plan on eating is genetically reconstituted pterodactyl.

These succulent and healthy fingers comes from a cookbook entirely devoted to chicken, which also just happens to SMELL like chicken. In a good way.

This recipe is the only reason we have a box of corn flakes. It's been going strong for over two years.

BONUS: They travel quite well, and are known for making frequent picnic and Screen on the Green appearances.

Oven-Fried Chicken Fingers
Adapted from Cooking Light Chicken

1 1/2 pounds boneless chicken breast, sliced into finger
1 cup milk (optional: low-fat buttermilk)
1 1/2 cups corn flakes
1/2 cup seasoned breadcrumbs
1 teaspoon dried thyme
1 teaspoon paprika
pepper
1 tablespoon canola oil

1. Pour milk over chicken pieces in a bowl. Cover and chill for at least 10 minutes. In big zip-top plastic bag, crush corn flakes. Add bread crumbs, thyme, paprika and a few grinds of fresh black pepper.

2. Preheat oven to 400°. Spread oil evenly on a jelly roll pan.

3. Drain the milk from the chicken. Pop three or four pieces in the coating bag and shake to coat. Repeat with remaining chicken, arranging fingers on the pan in a single layer as you go.

4. Bake fingers for five minutes, then turn and bake five minutes on the other side. Serve with simple honey mustard. Lick fingers clean.

Honey Mustard

Honey
Mustard [whole grain, spicy brown or variety of your choice]

1. Mix

My First Crawfish Boil

2010-06-12T10:41:00.000-04:00

It started innocently enough. A trip to the burbs, a beer, a cooler of live squirming animals to murder. FIVE 20-gallon buckets of spicy crawfish, corn, garlic, mushrooms and potatoes later, I knew better.

Thank god for the Brigade of Pastel-Clad Southern Gentlemen who taught us the proper way to suck the head and eat the tail. We are grateful to these fine fellows.

Dear husband may have let the spiciness go to his head. Master chefs reuse the cooking water from each batch, making each successive haul more and more flavorful.

ICED!

Lost Mango Sorbet

2010-06-10T20:34:00.003-04:00

Right after every sci-fi dork's favorite show came to an end, dear husband and I spent a weekend on a desserted island. Get it, 'desserted'? Ha! But seriously, we did go camping on the decidedly un-deserted Jekyll Island, where I sported some crazy Claire hair and pretended to run away from polar bears.

Thank god we didn't suffer through six long years of Lost like everyone else. No, instead we spent the entire month of January holed up with the soft glow of Island strife on screen. In our hibernation we caught up on five full season of mythology and mind games. So to commemorate the end of an [albeit short] era, I whipped up some fare the castaways would have appreciated, baring a supply drop from the Dharma Initiative.

Mango Sorbet
Adapted from Chocolate & Zucchini

2 large ripe mangoes, pitted and peeled to yield about 350g of flesh
1/3 cup sugar
1/3 cup water
Lime zest
Fresh lime juice
1 tablespoon of peach schnapps [or dark rum, ]
A pinch of salt

1. Find the easiest way to get the flesh off the mangos without the peel or the hard, fibrous pit. You might try peeling it first, then scraping off the orange flesh. Or cut off the flesh and scrape it off the peel. Your choice, but aim for at least 350g.

2. Puree the mango with the water, sugar, lime juice, zest, alcohol and salt in either a blender or food processor. Cool in the refrigerator for an hour or so.

3. Have your ice cream maker work its magic on the mixture. Once it sets up, transfer to the freezer for a few more hours of solidifying. Don't worry, the alcohol will prevent it from becoming rock hard.

Strawberry Chocolate Icebox Cake

2010-06-09T20:50:00.001-04:00

I don't trust strawberries. 99% of the time they are too tart for my taste, all except for three weeks of the year. So for those three weeks, I am a fiend. But what to do with them after you've exhausted strawberry shortcake? I'm all for no-bake desserts after the clock strikes Memorial Day. And wow, the Icebox Cake is now firmly canonized thanks to the magical tiramisu-like transformation worked upon its ordinary ingredients.

This is how you hull a strawberry. There is debate about whether this step is necessary, and I admit it probably isn't in the case here.

I found a spring form pan to be helpful, but certainly not required. Frankly, I just need to keep trotting this pan out to justify its nine inch existence in my tiny cupboards.

This is an incredibly flexible recipe that can hold nearly any flavor. Not to mention it's fairly low-carb and low-sugar for those of us with an uncooperative pancreas. At least in comparison to the brownies I threatened to make.

Strawberry Chocolate Icebox Cake

Pint of strawberries
Filling of your choice (I used a whole package of sugar-free chocolate pudding and a half pint of fresh whipped cream)
Graham crackers or thin cookie wafers (like Deb's)
Chocolate ganache or garnish of your choice (optional)

1. Wash, hull (if desired) and thinly slice strawberries. Whip cream or prepare pudding as directed.

2. Choose your vessel: a spring form pan, a pie plate or baker. Start with a layer of Graham crackers. Then a layer of pudding and a sprinkle of sliced strawberries. Repeat until you reach the top of your vessel. Drizzle with ganache or add a better looking garnish.

3. Allow the icebox to work its magic for a minimum of two hours. Eight is better, 24 is best. The crackers will completely soften and dissolve into the pudding or cream to create a delicious spongey, cakey texture.

Tomatillo, Mango and Black Bean Salsa

2010-06-08T11:09:00.002-04:00

My memories around vacations are usually tangled up with the meals I ate. What better time to bust out of whatever food rut you've been in and find what's fresh somewhere new. To really take your time and cook whatever has been lurking in the back of your mind. And to let others take over and show you something new.

The most recent vacation I took was centered on meals, because there were several great cooks in our midst. We were also on the Gulf Shores of Florida, which meant some of the best seafood I've eaten in a long time- fresh oysters (still learning to like), shrimp, blue crabs that I CAUGHT all on my own. Our host, A's mom, not only encouraged all of us to successfully crash a wedding but introduced me to this raw tomatillo, mango and black bean salsa that ended up in coming back home with me. There are all kinds of applications for this salsa- with chips, alone, in shrimp or fish tacos, with grilled meats. Don't be afraid of raw tomatillos- pick bright green, firms ones. They have a refreshing, slightly tart flavor that is summer.

We did actually crash a wedding. But that pales in comparison to what happened recently. How could I not mention the oil spill?

Tomatillo, Mango and Black Bean Salsa

Makes around 3 cups

1 can black beans, drained and rinsed

3 tomatillos, husks removed and chopped

1 ripe mango, seeded and chopped

a few tablespoons of chopped cilantro- to your liking

Salt

Lime Juice

1. Combine all ingredients.

2. I realize this isn't a real recipe- its a method and suggestion of ingredients. You combine as little or as much as you like. One of the secrets of good cooks are that they taste and taste and taste until they like what they get. And then get really good at memorizing and knowing how ingredients combine in quantity. And taste some more. Oh, and pull out the salt shaker.

Carnitas

2010-05-14T10:09:00.000-04:00

There hasn't been a whole lot of posting on my (Kate's) part on this blog for a while. There has been a lot of eating and traveling, which I'll be posting about later. There has not been a lot of inspiration, a not a lot of hanging out with friends- so one Sunday I trampled both in one fell swoop.

This is one of my fail proof, always good, easy to feed a crowd recipes that I will make forever. Carnitas. A pile of roasted, caramelly pork with hints of garlic, cumin and orange to roll up in tortillas with some onion, cilantro, jicama-mango slaw, and salsas. I called up seven friends, blended up two different salsas, bought patio furniture with A and broke out the candles for the inagural setting on our pint-sized patio. We ate, drank, sat outside under the flickering light on one of the first perfect nights of the season. Life was good.

Also, happy mother's day Mom! We love you, thanks for teaching us how to cook!

Carnitas
Serves 6-8

1 6-lb pork roast- Boston butt, shoulder, something big, fatty and delicious
6-8 garlic cloves, peeled
2 onions, quartered
cumin
oregano
chili powder
2 oranges, halved
2 cans beer
water

1. Cut pork into 2-3 inch chunks- easy enough to sear, small enough to cook relatively quickly and then shred to bite size. Cut out large hunks of fat, and try to follow along the connective tissue.

2. Salt and pepper pork generously, then sprinkle with cumin.

3. Over medium-high heat in a Dutch oven, heat a few tablespoons of oil. Sear meat in batches on both sides, allowing a deep crust to form- this will create a crispy texture later. This isn't meant to cook the meat all the way through, just develop crust. Also, limit the number of pieces in the pan to avoid steaming. I used two pots for this, and did a few batches. Set finished pieces aside.

4. Once all meat is seared, turn down the heat to medium-low. Toss in the garlic, onions, and a palmful of oregano and chili powder, then add beer and scrape up the bits on the bottom of the pan.

5. Place meat back in the pot, beer should cover up to half or 2/3 of the meat, then add water to completely cover.

5. Preheat oven to 350. Slide covered pots into the oven and cook for 2-3 hours. Meat should be fall apart tender when done.

6. Remove meat from pot, place on foil lined sheet pan. Don't discard the liquid, leave in pot on stovetop and reduce until it becomes a thick and syrupy.

7. Broil meat on high until crisped and brown.

8. Shred the chunks of broiled meat, then add back to reduced liquid. Eat.

Cinnamon Brownie Cookies

2010-05-10T22:39:00.001-04:00

Salty chocolaty cinnamon cookies, I just can't quit you.

This cookies may be short on looks, but they are HIGH on flavor. It's a thousand times easier to shape the dough into a turd log and slice off rounds, than to roll and cut out fancy shapes as the original recipe suggests. There is no bigger recipe buzz kill than rolling out dough to be cut into shapes, leaving leftover odds and ends that must be re-rolled out and re-cut into shapes, leaving leftover odds and ends that must be re-re-rolled and on and on. This puts most biscuits and sugar cookies out of the question. Introducing the concept of slice and bake was clearly necessary to reform this recipe.

Cinnamon Brownie Cookies
Adapted from SmittenKitchen.com
Makes about 45 cookies

3 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 cup sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa
3/4 teaspoon cinammon

1. Whisk dry flour, salt and baking powder in bowl and set aside.

2. Mix butter, sugars, eggs, vanilla, cocoa and cinnamon in mixer. Gradually add flour mixture, and mix until smooth.

3. On a long piece of plastic wrap, shape dough into a log. Wrap up and chill for at least one hour.

4. Preheat oven to 350°. Take dough log out of fridge and slice into 1/8-1/4 inch rounds. Bake on a parchment or silpat-lined baking sheet for 10 minutes, until the edges are firm and the centers are slightly soft and puffed. Transfer to a wire rack to cool.
FYI: Dear husband calculated that each cookie has 13 grams of carbohydrates. This message brought to you by Wilford Brimley.

Cheery Tomato Roasted Chicken

2010-04-27T19:21:00.002-04:00

Sunday suppers tend to be an afterthought. Whether it was a day of chores, a day of streaming Weeds on Netflix or a day of festival attendance (my social life sincerely thanks Atlanta's festival season), it's got to be easy, healthy, homey and leave enough for leftovers for the week ahead.

That's one tall order.

Roasted chicken was born for Sunday night. The process is so simple and the leftovers are so versatile, but how to liven up a staple of winter for the spring and summer? Replace the carrots and potatoes with garlicky herbed cherry tomatoes. So good, you can't resist feeling cheery even as Monday looms.

Cheery Tomato Roasted Chicken
Adapted form Bon Appetite Cookbook via The Wednesday Chef
Serves 4

24 ounces whole cherry tomatoes (about 4 cups)
1/4 cup olive oil
5 garlic cloves, minced
1 1/4 teaspoons dried crushed red pepper
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
4 bone-in chicken breasts (10 to 12 ounces each)
Salt and freshly ground pepper

1. Heat the oven to 450°. Combine olive oil, garlic, crushed red pepper, rosemary and thyme in a medium bowl.

2. Place the chicken in a baking dish and loosen the attached skin. Rub most of the olive oil mixture over the four chicken pieces, taking care to stuff it underneath the skin.

3. Add tomatoes to the remaining olive oil mixture and stir to coat. Pour coated tomatoes into the baking dish, arranging them snugly around the chicken. Sprinkle generously with salt and pepper.

4. Roast until the chicken is cooked through and the tomatoes are blistered, about 35 minutes. Transfer the chicken to plates. Spoon the tomatoes and juices over the chicken.

Salted Caramel Brownies

2010-04-26T21:05:00.000-04:00

Two weeks ago was the Share Our Strength Food Bloggers Bake Sale. And you ask, why do I care if it happened two weeks ago? Because hunger is an issue that never goes away, but we raised $1600 to help out.

Nic put together the sweetest stickers to hold our treat bags closed- the yellow circles with our blog logo on it. She of course claimed that it was easy and took next to no time, but this is the girl who designed (from scratch!) her own wedding invitations. And programs. And everything else.

I'm not going to beat around the bush here with what I made- I hit it out of the park with these Salted Caramel brownies. They were gone in an hour. It probably didn't help that I ate a good portion with my friend K the night before, but it was all in the name of safety.

Salted Caramel Brownies
Makes 16 bake sale-sized brownies

2 sticks butter
8 oz bittersweet chocolate
4 large eggs
1/2 tsp salt
1 1/2 cup granulated sugar
1/2 cup brown sugar
2 tsp vanilla extract
1 cup all-puropse flour
Salted Caramel Sauce

1. Preheat oven to 350 degrees. Line a 13"x9" pan with foil (less clean up! no know scientific reason.)

2. In a heavy bottomed sauce pan, melt the butter and chocolate over medium low heat. When mostly melted with a few chunks remaining, pull it off the heat. Let it cool down.

3. Whisk eggs well in a large bowl, then whisk in salt, sugars, and vanilla. Mix well.

4. Stir in chocolate and butter, then add flour. Stir until incorporated.

5. Pour batter into prepared pan. Drizzle salted caramel sauce in a zig-zag or windy snake pattern. Drag a knife back and forth to create that pretty patter. Bake for 40-45 minutes. Don't overbake.

6. Once out of the oven, feel free to pour more salted caramel sauce in the wells you already created. Really fill up the pan. At this point, the brownies will be too hot and too liquidy to eat. So show some restraint, let them cool on the counter then refrigerate overnight.

Fish Tacos

2010-04-24T18:29:00.005-04:00

I would like to announce that I have found The Perfect Fish Taco recipe. Fresh and crispy, with a hint of smoky chipotle. So good, in fact, that this is what we choose to eat three nights in a row during a doctor-ordered experiment to help my dear husband learn to count carbs.

Unfortunately, I'm never making them again.

On the last night, by the time I already had it up to HERE with corn tortillas [for serious, why can't they keep it together?], a bad piece of fish made it into the pan and boldly stated its presence throughout the house. For two weeks. A minor disaster, that you can avoid by sourcing your fish from a reliable shop. Ideally not one in a land-locked city.

Baja Style (Fried) Fish Tacos
Adpated from the NYTimes via Tiny Urban Kitchen

For the fish:
1/2 cup flour
1 1/2 teaspoons chili powder
1/2 cup milk
1/4 cup vegetable oil
1 pound firm white-fleshed fish (cod or mahimahi worked well)

Recommended for tacos assembly:
tortillas
cilantro
chopped onion
shredded cabbage
spicy chili mayo
smoky tomato salsa

1. Slice fish against the grain into strips and soak in milk for at least 10 minutes. In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper.

2. Pour 1/4 cup of the oil into a large frying pan over medium-high heat. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess.

3. When the oil shimmers and is about to smoke, add several pieces of fish to the pan, without crowding, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.

4. Wrap a few tortillas with a damp cloth, set on a plate and zap in the microwave for 30 seconds. Soft and steamy! Add fish and garnishes of your choosing.

Salty Cinnamon ChocoChip Cookies

2010-04-21T22:55:00.003-04:00

The official public debut of my unnamed opus was the Atlanta Food Bloggers Bake Sale, a very serious anti-hunger rally. This was not your momma's bake sale, the blogger-ific event raised over $1600 for Share our Strength to fight childhood hunger. Let me tell you, there is no group more dedicated to stamping out hunger than the food bloggers.

My cookies sold out at the sale [though not as fast as Kate's Salty Carmel Brownies, but that's another story], with one set of recipe cards calling them 'Snicker Chips' and the other, 'ChocoChip Doodles'. Call it market research. Or a gross overestimation of how many other people enjoy the word 'doodle.'

For this recipe, I was granted a revelation better than all ten commandments combined: Thou shalt refrigerate thy dough overnight. This voice of god moment was brought to you by the New York Times and Jacques Torres' recipe. His recommended refrigeration of the dough really makes a difference. And seems to positively affect the health of those who binge on cookie dough, allowing a day of rest before hot and fresh cookies are present.

So here you have it, my opus, my official cookie recipe for ALL TIME. The recipe my offspring's offspring will be passed down. So much more an heirloom than that Crate & Barrel wedding 'china'.

But what to call it? How do you capture the triple-flavor essence of sweet, warmly spiced, nutty heaven? There is definitely a choco choco chip base at work here, but it has matured into so much more. Make yourself a batch today, bake it tomorrow, and get back to me with your suggestions.

Speaking of naming this cookie, you can also help name a new flavor of Jake's Ice Cream in support of Children's Healthcare of Atlanta and A Taste of the Highlands. Vote now, and maybe we will have tomato ice cream in Atlanta this summer!

The Cookies That Might Possibly Never Be Named
Yield 2 dozen

1 cup butter
1 cup brown sugar
3/4 cup white sugar
2 eggs
1 1/2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 rounded teaspoon salt
cinnamon to taste
1 cup ground pecans
16 oz chocolate chunks

1. Sift flour, baking soda, baking powder, salt and cinnamon into a bowl. Whir pecans in a food processor until ground to a semi-fine consistency.

2. Soften butter. Cream butter and sugars together until very light, about five minutes. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.

3. Reduce speed to low and mix in dry ingredients until just combined. Stir in ground pecans. Stir in chocolate chunks. If time (and hunger) permits, press plastic wrap against dough and refrigerate for 24-72 hours.

4. Preheat oven to 350°. Line a baking sheet with parchment paper or a non-stick baking mat. Drop dough balls onto baking sheet and sprinkle each ball with a pinch of sea salt. Bake 10 minutes.

Share Our Strength

2010-04-13T13:33:00.000-04:00

Two months ago while I was training for the ING half marathon, I went out on a regular run. On my way back, I stopped at a light on N. Highland, whinning to myself about how i was tired and my foot hurt. I must have had an awful look on my face; a man tapped me on the shoulder and asked if I was alright. Carl was incredibly nice, asked me if I could make it home alright, and told me he was a homeless veteran. He said he wasn't looking for anything, the light changed, and before he walked off he said, "I'm hungry." That was it, but the intensity in his face when he said has stuck with me ever since.

So when Tami from Running with Tweezers asked for bloggers to participate in a Share Our Strength Bake Sale to raise funds for hunger, I signed on immediately. This weekend on Saturday April 17th is the first Georgia Food Bloggers Bake Sale, and will be at the Cabbagetown Market from 9AM-1PM. All of the proceeds will go towards the charity working to end hunger. Please come to support this cause, I'm making banana bread, scones and brownies for you.

As a warm up before baking loads for this weekend, I made a Guinness Stout Cake for St. Patrick's Day. This recipe is ripped pretty straight away from Nigella Lawson, as seen on The Kitchn. Its a serious, deeply dark chocolate cake that leans more savory with dark beer hints. Definitely on the not-too-sweet camp, it is topped with a tangy cream cheese frosting meant to mimick a real Guinness.

From the original recipe, I swapped sour cream with yogurt. I also used a 9 inch and 8 inch cake pans, because I don't own a springform. That made my timing change a bit, and I don't really recommend it, as it made me open the oven constantly. Don't be lazy like me, go get one. On the plus side, I have a whole other layer in the freezer.

Don't forget: this Saturday, April 17th at the Cabbagetown Market. 9AM-1PM. I'll be there, will you?
Chocolate Guinness Stout Cake
Serves 8-10

For the cake:
Butter for pan 
1 cup Guinness stout 
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter 
3/8 cup unsweetened cocoa 
2 cups granulated sugar (I have used regular granulated sugar with no ill effects) 
3/8 cup yogurt (Greek, full fat) 
2 large eggs 
1 tablespoon vanilla extract 
2 cups all-purpose flour 
2 1/2 teaspoons baking soda

1. Heat oven to 350 degrees. Butter a 9-inch springform pan or cake pan.

2. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

3. In a small bowl, combine yogurt, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth.

4. Pour into prepared pan, and bake, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

Frosting:

1 1/4 cups confectioners' sugar

8 ounces cream cheese, at room temperature 

1/2 cup heavy cream

1. Combine confectioner's sugar and cream cheese.

2. Add cream slowly, stirring to combine until it reaches a spreadable texture.

Basics: Multigrain Peasant Bread

2010-04-12T22:59:00.000-04:00

Another installment of our (very) occasional series of basics, staple recipes every cook should have in their arsenal.

Bread, the basic building block of life. Even the lowliest meals calls for a crust of bread. It's too bad that this most primal, human, food stuff was handed over to bakers for so many years. Instead of paying for pricey artisan loaves, I decided it's time to take it back.

Over the last few months I've gone through 15 pounds of various flours and many recipe options. A heavy whole wheat loaf complete with milk powder, kneaded on the stand mixer. The simple and tasty white no-knead, famous for introducing a run on Dutch ovens. Then, I was duped into the false allure of Artisan Bread in Five Minutes a Day; a big fat LIE. Oh, and don't forget about no-knead in a hurry. But I've finally come to a reliably tasty and healthy bread that fits into our lifestyle.

This recipe and method happens to work for me, but by all means, seek out your own. I'm partial to this combination of no-knead and Artisan Bread in Five techniques. Every other Saturday night before hitting the town, I mix up the dough. Then shape and bake one loaf on Sunday night, while reserving the remaining half the dough for another loaf up to 10 days later. Two loaves for the price of one 24 hour rise.

Multigrain Peasant Bread
Not adapted at all from TheKitchn.com

1 cup rye flour
1 cup whole wheat flour
1/2 to 1 cup cracked wheat, uncooked steel cut oats, sunflower seeds, or other textured grain, seeds, or nuts (I whir oats and flax seeds in the food processor)
4 cups white all-purpose flour (bread flour works too, it will just be a bit heavier)
1 tablespoon kosher salt
1/2 teaspoon yeast
3 1/4 cups (26 ounces) room temperature water

1. In a very large bowl, mix together all the flours, salt, and yeast. Stir in the water to form a thick, gloppy batter. (If your yeast needs to dissolve in water before being added, do this in a separate bowl before combining with the flours.)
2. Cover the bowl with a towel and let it sit at room temperature for at least 8 hours, ideally overnight. My dough forms a hard crust which looks unappetizing, but doesn't seem to affect the final product. Remove the crust if you prefer.
3. Sprinkle your work surface with a little flour and turn out half the dough onto it. Cover the other half with plastic wrap to refrigerate the dough for up to a week. Refrigerating for a few hours also helps make the dough easier to work with and improves the flavor.
4. Choose to shape your loaf into either a boule or a sandwich loaf (I like to do one of each).
Round: Sprinkle the dough with a little more flour and attempt to knead the shaggy wet dough a few times. If it's more like just folding, that's ok, the goal is just to stretch the gluten and develop surface tension to keep it from falling flat. Sprinkle a pizza peel or non-plastic cutting board with cornmeal and place the shaped loaf on it. Cover and let the loaf rise for about 1.5 - 2 hours at room temperature, until nearly doubled in bulk.
Sandwich: Lightly spray a loaf pan with oil. No need to knead, just dump the shaggy dough into the pan, cover and let rise for about 1.5 - 2 hours at room temperature, until nearly doubled in bulk.

5. A half hour before baking, preheat the oven to 450°. Put a pan in the bottom of the oven to preheat as well. If you're baking round loaves, set a baking stone on the middle rack while the oven is heating.

When the loaves have risen, quickly cut 1/2-inch slashes in the top with a serrated knife and set them in the oven. Pour a half cup of water into the pan at the bottom of the oven and close the oven door.
6. Bake for 30-35 minutes, until the loaves are dark brown, sound hollow when tapped on the bottom, and the interior registers 190° on an instant-read thermometer. Allow to cool fully on a rack before slicing and eating.

Roasted Cauliflower with Cilantro Lime Sauce

2010-04-07T23:10:00.000-04:00

The last few days in Atlanta have felt more like summer time than spring. Which after a long, cruel winter is both welcome and not welcome. I'd like some spring, some transition time here. So in honor of the seasons that don't make sense, I made you something awesome that both components live in opposite seasons.

Roasted Cauliflower with a Cilantro Lime sauce, salsa verde style. Adapted from Molly Wizenberg's A Homemade Life, which is an excellent book. And since cauliflower is a more winter thing, and cilantro is more summery, here's your mash up of seasons on one plate. We'll call it spring.

Salsa Verde

1 medium jalepeno, ribbed and seeded, then finely chopped

1/3 cup finely chopped cilantro

2 medium cloves garlic, minced with a pinch of salt

3 T fresh lime juice

4 T olive oil 

salt to taste

1. While the ingredients call for all this to be chopped separately, it is entirely possible to chop together. Especially the jalepeno and garlic.

2. Combine all ingredients in a bowl, and let sit for at least 30 minutes while cauliflower roasts.

Roasted Cauliflower

Serves 1-2

1 head cauliflower

Olive oil to coat

Salt & Pepper

1. Preheat oven to 450 degrees.

2. Slice cauliflower into the same sized pieces or slices.

3. Toss with a few tablespoons of oil to coat, then salt and pepper.

4. Spread out in a single layer on sheet pan, and roast in the oven for 20-25 minutes or until a deep caramelly brown color appears. You can flip during this, but I didn't.

Drizzle sauce on top and enjoy!

Create a flavor! Win some tickets.

2010-04-06T11:05:00.005-04:00

I gave it a valiant effort, but sadly have to file this under fail. After receiving the ice cream maker Kitchen Aid attachment with the wedding loot, I made it my mission to recreate the incredible olive oil, chocolate and sea salt gelato found at fine Atlanta restaurant Ecco.

Sadly, when I attempted to use this recipe, the flavor was decidedly off. [No blame to the recipe maker, you should definitely check out Desert Candy's extensive ice cream recipe listing! Avocado! Sour cream brown sugar! Innovation at it's finest.]

Perhaps my custard was overcooked? Proportions off? Eggs old? Though my dear husband is pointing his finger at the dreaded STORE BRAND OLIVE OIL. [insert dramatic chipmunk]

I should have used the good stuff we picked up at Star Provisions from our local cheese-mongerer. @timthecheeseman allows customers to sample oils from various regions and countries, and bring the bottle back in for reduced price refills. Delicious and sustainable!

Really, to make the olive oil and chocolate ice cream happen, I should have called on Jake for help. That's Jake of Jake's Ice Cream, local Atlanta ice cream kingpin, who is partnering with the annual A Taste of the Highlands benefit event to create a new ice cream flavor in honor of Children's Healthcare of Atlanta. You know, for the kids.

So, if you have any winning suggestions (HINT HINT, see suggestion above), please submit your ideas to the Create a Flavor contest by the end of the week. First, second and third prize ideas will win free tickets to the Taste of the Highlands event on May 15, 2010. Go forth and ideate!

Balsamic Roasted Asparagus

2010-03-29T22:31:00.000-04:00

Atlanta is a tough place to be at the end of March. Everywhere you turn, the insanely beautiful dogwood trees and their musty perfume smack you upside the head. No matter how many times I pass a tree, my heart fills with joy to realize it is not sodden with snow, but rather, blossoms.

The garden sprouts! Bok choy, coming right up.

Spring is here, but where are the posts on this blog? Good question. I'd say Kate and I quite possible bit off more than we could chew the past month. Alas, unless there is some cheese being served with this wine, let move on to the recipe.

As we came into this asparagus season, I dreaded the memories of my past attempts to steam, blanche and broil these spears into submission. Must avoid mush at all costs. Luckily, that cost is pretty low when you roast tender asparagus shoots. Even thick asparagus spears can receive this treatment.

A splash of balsamic vinegar helps them continue on the path to caramelization. Choose fat or ultra thin spears, but adjust your cooking time accordingly. You may also want to first peel the especially fat ones first.

Speaking of the 384 times I use the word spear, how do you store those sharply worded (the PUNS!) spring shoots? This is my method. Straight form the store, not washed but trimmed a bit, upright in a cup with a bit of water then covered in plastic. I've heard many methods, is this the best way to go?

Balsamic Roasted Asparagus
Serves 3-4 as a side

1/2 pound asparagus
Glug of olive oil
Glug of balsamic vinegar
Salt & pepper

1. Preheat oven to at least 450°. Wash asparagus and snap the woody end of a single spear to gauge where to make your cuts across the bunch. Trimming the ends is more important to the thicker spears. You can get away with skipping this step for the the little thin ones.

2. Lay spears in a single layer across a metal roasting pan. Toss to coat with a glug of olive oil and a glug of balsamic vinegar. Sprinkle with salt and pepper.

3. Roast. Watch them carefully, the thin ones will be done in five minutes, the ticker stems might be up to 10. You can take them out when a knife easily pierces the flesh, and perhaps the ends are crunchy crispy. Overcooking is your worst enemy, beware!

For some more suggestions on roasting asparagus, check the Chow boards or this Mark Bittman recipe.

Healthy Banana Bread

2010-03-08T22:30:00.002-05:00

No good pictures resulted from the baking of this bread. I do have these lovely, if not blurry, walnuts.

I hated bananas as a kid. They usually appeared with my breakfast, on the green side, because what mother has time to wait for them to turn the perfect shade of yellow? Not mine, and bless her for feeding me great food. But I secretly dreaded eating that part of my breakfast. Green bananas seem to have more of the banana string- that weird stuff that comes off with the peel? I once heard someone say their idea of hell was listening to that part of Britney Spears song, "Oops I did it Again"- Eeehyahyahya and being covered in banana string. I can relate.

One way I did enjoy bananas was in bread form. Banana bread made its debut in our house fairly often growing up, usually one loaf baked for now and another frozen for later. It now has a place in my house, usually with a handful of chocolate chips thrown in for good measure. This time around, I wanted a healthier bread that would make a better breakfast, especially as half-marathon training comes to a peak. So I took my standard, the Joy of Baking recipe, and amped it up. With whole wheat flour, flax seed, walnuts, cinnamon, its still just as tasty as the original.

Banana Bread
Makes 1 loaf

1 cup walnuts or pecans, toasted and coarsely chopped (optional)
1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup brown sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 tbls ground flax seed-thanks Ames!
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe large bananas, mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees, and spray a 9 x 5 loaf pan with non-stick cooking spray. Set aside.

2. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until toasted. Let cool and then chop coarsely.

3. In a large bowl combine flours, sugar, baking powder, baking soda, salt, cinnamon, nuts, and flax. Set aside.

4. In another bowl combine the mashed bananas, eggs, melted cooled butter, and vanilla.

5. With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. Don't overmix- like pancakes, batter will be very lumpy.

6. Pour into prepared pan. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan.

Brown Rice Pudding

2010-03-04T22:15:00.000-05:00

Between the mounting crazy to-do list I have created, fighting the airlines on booking a flight to Miami, my first tweetup/networking session it had been a long day. I managed an entire hour at the tweetup, talking the whole time and meeting new people, which was a super accomplishment for yours awkward truly. But then when I got home it was time to plan out this Miami thing. Prices had gone up in the time since the original check, the times I wanted were sold out, and just when I thought I had one, it disappeared into the American Airlines black hole of doom.

I did manage to find one finally, hit the buy button, shut down my computer, and went straight to the kitchen to make brown rice pudding. With lots of leftover brown rice from earlier in the week, a pint of cream in the fridge, and the necessity to quiet my mind, rice pudding popped up. This seems to be a touchy texture thing with most people, but I love the milky saucy thing going on.

While stirring, it finally occurred to me that I had booked a long weekend trip to sunny and warm Miami where my duties were going to be partying down at Calle Ocho- one of the largest Hispanic festivals in the world, with VIP tickets to everything, that maybe it was worth the trouble I went through to get the ticket. Then the Will Smith utterly ridiculous/awesome song Welcome to Miami popped into my head, and I haven't stopped singing it since.

Brown Rice Pudding

2 cups cooked brown rice
1 cup half and half
1 cups milk
1 cinnamon stick
3/4 tsp vanilla extract or paste
pinch of cardamom

1. Bring milk and half and half, with cinammon stick, vanilla and cardamom to a very low boil over medium heat.

2. Add rice, and cook stirring over medium heat until thickened, about 30 minutes. This took me longer and left me with very soupy pudding, so check on my ratios of liquid to rice. This recipe is adjusted down a bit, but it all depends on your liking. I kind of think that as long as you're cooking milk gently with rice, good things will happen, so don't be afraid.

3. Pluck out cinnamon stick and enjoy.

Store this puppy in the fridge for less than a week.

Flourless chocolate cupcakes

2010-03-01T09:30:00.001-05:00

Valentine's Day can either be a cruel holiday or an awesome chance to celebrate yourself, as a single girl. I also realize this is way past due for V-day, but here you go anyway.

For Valentine's Day I was supposed to go to Charleston with a bunch of international med students from Emory. Then snowpocaplyse hit Atlanta, and there was a 20 mile stretch of I-85 shut down due to, well, panic and lack of intelligent response. So that was called off, and I was left alone on Valentine's Day weekend while my roommate frolicked in Aruba. True story.

So after bitching and moaning to myself (alone) about, what was I going to do now? I went outside with Nic and DH, sled down a hill in Piedmont Park, baked bread, made butter, then celebrated my singleness with these, raspberry sauce and more Big Love. Single, cupcake sized flourless chocolate cakes with a dash of raspberry sauce go a long way to salve injustices of a snowy weekend invented to trash single people by some card company.

Flourless Chocolate Cupcakes

Makes 6 cakes, adapted from Baking Bites

7 tbls butter (permission to use whole stick granted)

3.5 oz of dark chocolate, chopped (exactly the size of a 72% dark bar from TJ's)

1/2 cup sugar

2 room temperature eggs

1/2 tsp vanilla extract

1/2 tbls cocoa powder

dash salt

1. Preheat oven to 350 degrees. For the love of sanity, line a muffin tin with 6 papers.

2. Using microwave, cause who is really going to whip out a double broiler, melt butter and chocolate in 30 second increments, stirring in between, until melted.

3. Stir in sugar, then set aside to cool for a while.

4. Once cool to the touch- as in stick your finger in it, then whisk in eggs one at a time, followed by vanilla, cocoa powder and salt.

5. Divide evenly into six muffin liners. I got exactly 6.

6. Bake for 10 minutes. Leave them in, turn off the oven, and let sit for 10 additional minutes. Do not over bake, so make sure you're paying attention to not let them dry out.

Raspberry Sauce

1 cup frozen raspberries
sugar to taste

1. Place raspberries in a microwave save bowl, and nuke for about 2 minutes or until mushy and defrosted.

2. Press through a sieve to remove seeds. This is optional- it makes a smoother sauce but is a pain in the ass.

3. Add sugar to taste.

4. Cool. Then puddle in the middle of a plate like you see in restaurants, add cake on top, and scoop of vanilla ice cream. Holler.

Butter

2010-02-23T09:00:00.005-05:00

Anyone who knows Nic and I, knows we love butter. Large quantities of unsalted butter, to layer over bread or anything else in sight. Our own dear father is known to slap a pat on a cookie. Thus, the apples do not fall far from the tree. Making my own butter has long been a part of my culinary adventure list, and it was time to make my dreams come true.

Sadly, dear Internet, no one that I came across has awesome instructions/tutorials/anything to give us an idea of what to look for. So when I brought up, nay demanded that we make butter to share with the world, Nic grabbed her Flip camera and came over. So here you go: directions on the liquid stages, buttermilk, and washing the butter to remove remaining buttermilk to keep from going rancid. You're welcome.

I remember now, this was mostly inspired by watching Paula Deen's "Butter than Ever Christmas Party" on the Food Network, while on vacation in Asheville with Nic and our Momma. I know, TV on vacation? It was after a food coma inducing meal, and hello "Butter than Ever?" Done.

Butter
Makes about 3/4 cup

1 cup of heavy whipping cream
ice water

1. Pour cream into food processor. Process through stages: sloshy, frothy, soft whipped cream, firm whipped cream, semi-solid state. Eventually it will clump like dough and roll around the bowl.

2. Right at two minutes of processing, it will suddenly speed up and throw off lots of buttermilk. When the spray has died down and the liquid pools on the bottom, turn processor off.

3. Drain off buttermilk and save, to drink or bake with. You could stop here and eat immediately, or go on to preserve what you have created.

4. To help the butter keep beyond a day, 'wash' the butter to remove remaining buttermilk. There are several ways to do this, but we found it easiest to let the processor handle it. Pour in 1/2 cup very cold water (no ice) and process for about 30 seconds. Pour out the liquid.

5. Repeat washing process until water runs clear. Or mostly clear.

6. Using a cheesecloth or paper towels, press the remaining water out of the butter on a hard surface. You will be left with a large clump that you can now eat or otherwise spice up. To further ensure it will be preserved, work a small amount of salt into the butter.

Variations:

Herb butter: we used a mix of fresh chopped sage, rosemary and chives to create a very flavorful butter
Honey
Spices: cinnamon, cayenne, really anything here
Zest: orange, lemon, lime

Browned Brussels Sprouts

2010-02-22T11:15:00.002-05:00

How did adorable Brussels get such a bad rap? Oh right, boiling them to into a stinking mass. The woeful things done to this delicious winter vegetable are a shame. But oh, a nice hot pan really brings out their sweetness. Toasty, charred, on the menu every night.

Don't be overly concerned about the timing on these little fellows. The burned ones taste exactly like toasted marshmallows. I kid you not.

I'd never ate or bought a single sprout in my life until last month. Who knew how they'd quickly become my favorite? Look for small, firm sprouts for the least bitter flavors. And join the campaign to lift this little guy off the blacklist.

Browned Brussels Sprouts

Brussels sprouts, 6 per person as a side dish or 10-12 for more substantial course
Olive oil
Salt & Pepper
Grated parmesan (optional)

1. Trim stem ends and remove loose outer leaves. Slice sprouts in half and toss in a bowl with a glug of olive oil.

2. Heat a bit more oil in a skillet over medium heat. When oil shimmers, add sprouts cut side down. Sprinkle with salt & pepper and watch our for jumping Brussels! Any water left from washing will cause some to jump quite far. Cover with a lid and let brown undisturbed for five minutes or shorter if teeny tiny.

3. After five minutes, remove lid and stir/flip sprouts for a few more minutes of browning. Sprouts are done when tender at the pierce with a knife.

Serve immediately with a sprinkle of grated cheese or stir into a pasta. Leftovers should be re-crisped in a skillet.

One Ingredient Ice Cream

2010-02-20T14:24:00.004-05:00

Bananas. I never was good at holding secrets. And this one ingredient ice cream sure feels like a secret.

I like a good, ripe banana. The ones some people use for banana bread- half brown? Those have the sweetest, most banana-y flavor to me. Sometimes I can't finish a bunch before they turn too dark, even for me, so I toss them into the freezer. From there they usually turn into banana bread, but now I have the perfect summer idea, as Atlanta slowly eases into spring on this beautiful weekend.

I'm sure you have eaten them in their normal state, as frozen, chocolate-covered confections they only sell in summer months, and now I have a brand new way for you to eat them. And it was so unbelievably awesome how a frozen banana turned into a creamy, perfectly textured ice cream that was actually good for me, I can't even tell you. I saw this here, and thought it was a total myth. Turns out the myth is real.

One Ingredient Ice Cream
Serves 1

1 banana

1. Freeze banana. You can cut into chunks then freeze, or chuck the whole thing peel and all into the freezer.

2. Place chunked banana in food processor. Process until its creamy.

3. Eat

I threw in some chocolate covered almonds and made it two ingredient ice cream. The options are endless, anything that goes with banana would be good to toss in the food processor here.
Options:

a drizzle of salted caramel sauce
a drizzle of chocolate sauce of some sort
toasted nuts
peanut butter
chocolate chips
spices: cinammon, cayenne, vanilla extract, etc

Baked Falafel

2010-02-20T10:12:00.001-05:00

So we've come to learn the bad news we got earlier, isn't much of a kink in our style after all. Especially not when it means eating all the falafel you possibly can. Which might be a lot if you are allowed to fill the hole your pancreas left behind.

This has got to be a super food. Not an ounce of bad anything. Just protein protein protein, vegetables, herbs. But how can that combination taste any good? Well, traditional and restaurant falafel is fried.

But lord knows we are not that kind of joint. I don't necessarily oppose deep frying for health reasons, but omg, the TIME! the MESS! the WASTE! of oil that gets dumped down the drain [or responsibly disposed in a glass jar/trash].

Baking. That's the way to go. And yes, you can get a crispy exterior. Just pre-heat your baking sheet and oil in the oven so that when the patties make contact, they sizzle and brown. Perfect for our friend Jason, who's NEVER tried falafel since giving up fried food entirely.

Wow, I guess this is now potentially the second recipe on this blog at the butt of ball jokes. Though technically they are patties. The spoonula was clutch to forming those perfect patties. I'm pretty sure it's in the lead for MVP kitchen utensil. Who doesn't love a great big red combination spatula and spoon?

Baked Falafel
Adapted from Kalyn's Kitchen
Makes 14-18 'fels

1 cup dried chickpeas or 3 cups canned (two 15oz cans)
1 cup chopped onion
4 tablespoons chopped cilantro
2-4 tablespoons chopped parsley (completely optional for parsley haters; aka me)
1 teaspoon salt
4 cloves minced garlic
1 teaspoon ground cumin
1 teaspoon baking powder
4 tablespoons whole wheat (or all-purpose) flour, more if your balls don't stick together
olive oil, for baking sheet

1. Soak dried chickpeas in cold water for at least 8 hours, or over night. After chickpeas are well-softened, drain well. If using canned, rinse peas well.

2. Put chickpeas, onion, parsley, cilantro, salt, garlic, and cumin into bowl of a food processor with the steel blade attached. Pulse until mixture is well-chopped and combined, but not pureed together. My processor is a 9-cup model, so it works much better to do one half of the ingredients at a time, you will get a more even blend across particles.

3. Sprinkle over baking powder and flour and pulse a few more times to combine. Test one ball to see if mixture holds together, and if not add more flour until it does. (I didn't need to add more flour.) Put mixture into a plastic bowl with a tight-fitting lid and chill several hours or overnight (optional).

4. When ready to bake Falafel, spray or drizzle olive oil onto your baking sheet and preheat oven to 400° with your sheet inside.

5. Shape the mixture into balls, pressing each one flat with your hands and forming into a patty not quite 1/2 inch thick. Put patties on pan and bake until lightly browned flipping after 12 minutes, about 22-24 minutes total. Serve warm with yogurt sauce:

Yogurt Sauce
Tangy, delicious, whatever you have on hand:

Basic sauce starts with a single serving cup of plain yogurt. Then add to taste:

Chopped onion
Minced garlic
(Or possibly shallot to kill two birds with one stone)
Cumin - plenty
Cilantro - plenty
Parsley - unless you despise it
Tahini
Squeeze of lemon juice

Stir to combine and enjoy!

First and Last Goat Cheese Cheesecake

2010-02-15T22:28:00.000-05:00

I've never had an interest in creating a standard cheesecake. But I am certainly interesting in all things goat. I proudly wear the accusation of making everything too goat-y. So, why wouldn't a little goat be an excellent way to spice up the standard cheesecake? In answer to your question; it's good, really really good. In fact, it's deadly.

Deadly that is, for my dear husband.

Twenty four hours after bringing this cake into the world, we found out my very own bearded animal is now a type 1 diabetic. Apparently, putting a ring on it really does age you, since that was about the time he started making frequent middle-of-the-night bathroom trips and googling 'unquenchable thirst'. It was news to me that these are very common symptoms of diabetes and not grounds for teasing. We would never have known the damage his immune system has caused his pancreas, if not for routine blood work-up during an annual physical [not joking here: regular check-ups are an important part of your life regardless of how good you feel, it could save you one day].

Luckily, it is manageable thanks to a kitchen table full of diabeetus testing supplies. And now we have a legitimate excuse for ducking out of the bars early. Of course, the poor guy has to stick himself regularly and stick to a rigid nutrition/timing/exercise regimen for fear of terrible side effects, such as, oh, blindness or amputation. Let's just say there's never been a better motivator to adopt a healthy lifestyle.

Fun in a bun. A low-carb, sugar-free bun.

So this is likely one of the last sweet treats from me [no worries about the frequency of goat cheese, THANK GOD]. You will have to rely on Kate and her dessert factory to take supply your sugar fix. We are embarking on a new lifestyle, one that will essentially looklike celiac vegan on a sugar-free Atkins diet. Pass the plant please!

I thought it would be a great idea to bake this in a loaf pan and slice into little rectangular slivers. Little did I know that it would QUINTUPLE the baking time. Just be aware that if you want a quick bake, individual rounds in the muffin tin are the way to go. Otherwise, be prepared for the long haul.

Goat Cheese Cheesecake
Adapted from Tartelette

1 cup graham cracker crumbs
4 tablespoons unsalted butter, melted and cooled slightly
1 cup sugar, divided
8 oz mild goat cheese, at room temperature
8 oz cream cheese, at room temperature
juice and zest of a whole lemon
3 large eggs

1. Preheat the oven to 325°, with a rack positioned inthe middle. If you want a quick bake time, pop 8 liners into a standard size muffin pan andspray with cooking spray. Place the muffin pan inside a large roasting pan.Set aside.

2. In a medium bowl, stir together the graham crackercrumbs, the melted butter and 1/4 cup sugar. Divide the mixtureevenly among the prepared muffin liners and pat with the back of aspoon. Bake for 5 minutes. Let cool. Lower the heat to 300°.

3. Inthe bowl of a stand mixer fitted with the paddle attachment, beat theremaining sugar with the cheeses and the lemon zest on medium speeduntil the mixture is completely smooth. Add the eggs, one at a time andbeating well after each addition. Add the lemon juice and beat another30 seconds.

4. Divide the mixture evenly among the muffin liners. Add hotwater to the roasting pan, so it comes at least one inch up the side of the muffin pan. The oven temperature is already so lowthat the water is just to be on the safe side.

5. Bake the mini cheesecakes for 20minutes or until slightly jiggling in the middle still. Keep an eye on them as they bake rather fastthis way. Let cool completely before unmolding and serving with a drizzle of honey.

What I ate for dinner

2010-02-13T15:00:00.000-05:00

Pizza.

This is my easy-fake-getting-veggies-into-meals ploy. I buy some pizza dough from Trader Joe's, mince garlic to spread on the crust, cover with sauce, then comes the secret. Load that sucker with raw spinach. Really, I mound it up. Then add cheese, and I prefer tomato and red pepper, but you can choose what you want. A final dusting of cheese and bake at 475 degrees for about 10 minutes. The spinach wilts down into a delicious base that melds with the garlic and tomato sauce into something that doesn't resemble healthy anymore.

Top it off with a chocolate coated salted caramel square from Cacao Atlanta in Inman Park, Atlanta's very own chocolatier. Kristen Hard not only sources all her own beans by traveling to individual countries, she roasts them and creates all these amazingly beautiful chocolates. Nic and I hit the shop during Atlanta's blizzard yesterday for some spicy hot chocolate. SnOMG was never a better description.

Brown Ginger Fried Rice

2010-02-13T09:43:00.001-05:00

I've given Spice Market it's fair due over several visits, like John Kessler, and the verdict is not good. Sounds like a great concept, right? Completely focused on style. Asian fusion. Trendy street food. Too-cool-for-thou atmosphere. Oh, actually, maybe not. The formula is unfortunately unbalanced, with food taking a back seat to trends, style and the French. It's a crime, especially so close to the street that has fused Atlanta's Asian cuisine: Buford Highway.

But. We really never need to go back. Chef Jean-Georges Vongerichten has given away his best recipe, so we can now make our very own French-ifyed, deconstructed Spice Market dish! He shared this recipe for Ginger Fried Rice with the NY Times' Mark Bittman, and it might just be the best Asian fusion I've ever made [also, only].

WARNING, you've got to use day old rice. I've made a habit of pulling out our Tomagachi the night before a craving sneaks up. In a pinch, you could make a batch the day-of. Just spread it out on a baking sheet and dry it out in the freezer for about 15 minutes before frying [great tip from Kate!]. And be sure to wash the rice well in advance, especially if using brown, in order to minimize potential for sticky, mushy rice.

Also, use of fresh ginger is incredibly important here. Not only is itridiculously cheap, leftover root stores very well in the freezer forfuture rice nights.

Brown Ginger Fried Rice
Adapted from Mark Bittman's adaptation from Jean-Georges Vongerichten of Spice Market
Serves 4

Crunch berries and egg topping [pan 1]:
1/4 cup peanut or vegetable oil
2 tablespoons minced garlic
2 tablespoons minced ginger

4 eggs

Rice [pan 2]:
1/4 cup peanut or vegetable oil
2 cups onion or leeks, diced
3 cups day-old cooked rice (brown, jasmine, leftover Chinese take-out)
1-2 cups additional diced vegetables, such as carrot, green onion, cabbage, peas, etc.
2 teaspoons sesame oil (for some heat but the same awesome flavor, use hot sesame oil)
2 tablespoons soy sauce

1. In a large non-stick skillet, heat 1/4 cup oil over medium heat. Add garlicand ginger and cook, stirring occasionally, until crisp and brown. Witha slotted spoon, transfer to paper towels and salt lightly. Turn of the heat and let the pan hang out for a minute.

2. Heat pan #2 to medium-low and add 2 tablespoons oil. Cook onions/leeks five minutes, then add additional vegetables and cook five more minutes until tender.

3. Raise heat to medium and add rice. Cook, stirring occasionally until rice is nicely browned, about five minutes. Season with soy sauce to taste [or for true deconstruction, wait until it's plated, your choice].

4. Back in pan #1, fry eggs inremaining oil, sunny-side-up, until edges are set but yolk is stillrunny.

5. Divide rice among four dishes. Top each with an egg and drizzle with1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crispedgarlic and ginger over everything and serve.

Leftover fried rice stores well, but not the crisped garlic/ginger or sunny side up eggs. Leave those out of refrigerated rice, and make fresh batches before serving again.

Homemade Nutella

2010-02-08T22:11:00.000-05:00

You may have heard of a little hazelnut-chocolate spread called Nutella. You may not have heard that it is celebrated world-wide on February 4th, four years running. So when I found myself on World Nutella Day without a single spoonful in my house, it was obvious what I had to do. Remedy that situation. And rather than being rational and going to the grocery store on my way home, I decided to make it. Luckily, I vaguely remembered seeing a recipe for homemade Nutella out there, and hunted it down.

I had a cup of hazelnuts residing quietly in the freezer after some harebrained attempt at something, a dusting of powered sugar from another, and some cocoa powder. That was for common sense-ical reasons. Homemade Nutella may sound impressive, but the packaging basically tells you the ingredients. Here's the technique: toast hazelnuts, rub off skins (try at least. above is my half-ass attempt.) Put in food processor, puree. Add stuff, puree. Eat. Remember that its Friday night, and you're home alone making Nutella. Remind yourself its an enviable skill that will add to your dowry and that you will not die alone. Finish watching some HBO Big Love episodes and decide that dying alone is a much better alternative to multiple wives.

Nutella

Makes about 3/4 of a cup

1 cup hazelnuts

1/4 cup cocoa powder

1/2 cup powered sugar

dash of salt

1/2 tsp vanilla

1/8-1/4 cup canola oil

1. Preheat oven to 350 degrees. Toast hazelnuts for 10 minutes, until they smell like Nutella.

2. In a clean kitchen towel, gently rub off the skins of the hazelnuts. They are a bit bitter, which is why you do this. Don't stress over every last bit.

3. Place in food processor, puree for about 5 minutes until completely smooth. This is your only chance to get it smooth.

4. Add in the cocoa through vanilla, puree for until throughly combined. Scrape down the sides.

5. With the machine running, stream in oil until everything emulsifies and looks like Nutella.

Store: In the fridge is probably your best bet.

Chicken Meatballs

2010-02-04T22:05:00.001-05:00

My dear husband has been begging me to make meatloaf for years. Unfortunately for him, I'm not exactly known for being a people-pleaser. Though I am open to experimentation, especially if it is a healthy spin on a classic. Also, if it is described as positively creamy, without requiring gobs of cheese. And that's exactly how these turned out: rich, creamy and gone in minutes.

The first time, I served my balls with fresh pasta and a drizzle of olive oil. Next they were the main attraction at our holiday party. Whatever the occasion, I vow they will never be served in loaf form.

I tinkered with the recipe because my local grocer only sells ground chicken in 3/4 pound packages, and the original version naturally calls for a full pound. The HORROR. There's nothing worse than being forced to purchase extra of something just to fit the recipe. So I retooled things to fit the quantities I could easily find. If your grocer happens to only sell it in full pound packages, click through to Smitten's proportions.

Chicken Meatballs

Adapted from Gourmet, via Smitten Kitchen

Serves 10 as hors d'oeuvres or 4 served with pasta

2 slices Italian bread, torn into small bits (2/3 cup)

1/3 cup milk
1/4 lb pancetta, finely chopped (swap in Canadian Bacon if you can’t find pancetta)
1 small onion, finely chopped
1 small garlic clove, minced
1 egg
3/4 pound ground chicken
2 tablespoons tomato paste, divided

3 tablespoons finely chopped flat-leaf parsley

Extra-virgin olive oil

1. Soak the bread in milk until softened, about five minutes. Preheat oven to 400° with a rack positioned in the upper third.

2. Heat a large skillet over medium high heat and cook pancetta for several minutes. Add the onion and garlic with 1/2teaspoon each of salt and pepper until softened, about 6 minutes. Allow mixture to cool slightly.

3. Squeeze bread to remove excess milk, then discard milk. Lightly beatthe egg in a large bowl, then combine with ground chicken, 1 tablespoon tomatopaste, pancetta mixture, bread, and parsley.

4. Form 12 meatballs andarrange in a 4-sided sheet pan (I used a 9×13 roasting dish). Stir together remaining tablespoons of tomato paste and oil andbrush over meatballs (the paste/oil does not mix in any cohesivemanner, but just smoosh it on), then bake in upperthird of oven until meatballs are just cooked through, about 20 minutes.

Guest Post: Laurie's Game Day Food

2010-02-02T20:45:00.002-05:00

Let's be real. I don't know how to handle myself at sporting events, so for your upcoming super bowl needs, we've got expert advice from a dear friend. Fussy health food is clearly out of place in this situation, so man up and enjoy.

Greetings from the Mile High City! While I was sad to leave the Peach State, taking a year off from med school to do research has given me ample time to pursue two of my favorite past times: cooking up a storm and taking in the daily breath-taking views of the Rockies. A little about me: I'm a med student who loves preventive medicine, a devoted dog mama, a major Notre Dame fan due to my husband's slightly unhealthy obsession, and a lover of whisking away in the kitchen! My mom is the best chef I know, and now that I'm lucky enough to live near her, I'm soaking up all her skills to occasionally share with y'all!

So for my first contribution: a Southwestern-inspired Game Day menu. If you have ever loved a sports team having a slightly depressing season, you know the importance of quality snacks to balance out the tears shed as your team struggles. My guaranteed wins in the food arena: Rat Toes and Chicken Chipotle Nachos. The only thing not to love about Rat Toes is the slightly suspect name. Once you hear the ingredients, your mouth will water with Pavlovian excitement: jalapenos, shrimp, cream cheese and BACON. The bacon alone is sure to get most tails wagging with excitement.

Chicken Chipotle Nachos will keep the crowds roaring for more: Tortilla chips topped with smoking chipotle pulled chicken and a dollop of guacamole...a recipe for a touchdown every time! Both of these recipes are easy and you can do much of the prep work the night before so to have a relaxing game day.

Chipotle Chicken Nachos

1 cup cooked chicken, about 1 large chicken breast
3 tablespoon red onion, coarse chopped
8 oz cream cheese, softened
2 cups Monterey jack cheese, shredded
2-3 large chipotle chilies in adobo sauce
2-3 cloves garlic
1 teaspoon ground cumin

1. Cook chicken (any way you desire, including baking or poaching) and cut into chunks.

2. In a food processor, blend cream cheese until smooth. Add chicken, red onion, cheese, chipotle chilies, garlic and cumin. Process until smooth.

3. Spread onto sturdy tortilla chips and bake at 400 degrees until melted.

4. Garnish each nacho with Kathy's Guacamole and cilantro.

Kathy's Guacamole

3 avocados
1/4 cup lemon juice
1 tablespoon mayonnaise
1 teaspoon garlic powder
1.4 teaspoon onion powder
salt to taste

Cut avocados, add lemon juice, mayo, garlic and onion powder. Mix vigorously.
Chill until cold and enjoy!

Rat Toes
Adapted from Six Feet Under's recipe

24 jalapenos
1 pack reduced fat cream cheese (go full fat if you dare)
1 bag pre-cooked shrimp (defrost in cool water if frozen)
bacon. bacon. glorious bacon.

1. Clean out jalapenos by chopping off top and removing insides and seeds. Save as many seeds as you desire, these bring the heat. De-tail shrimp.

2. Put shrimp and cream cheese in food processor. Mix until combined. Add as many of the jalapeno seeds as your heart desires and pulse several more times.

3. Stuff jalapenos to the limit. Do not be shy during this step, the more spicy cream cheese wonderfulness to complement the bacon, the better.

4. Take uncooked bacon and wrap around jalapenos.

5. Broil at 500 degrees, flipping every 5 minute. Remove when bacon is too irresistible to delay eating. Or until bacon looks cooked, either way.

It's no iPad

2010-01-31T09:59:00.002-05:00

But I'm thrilled with my new set up in the kitchen. The cookbook stand I had to have on our wedding registry would have done me no good, considering I find 99% of my recipe inspiration online, discussed in other blogs. So now I can pull something up on the laptop and have it displayed instantly on the countertop. Questions, conversions, substitutions can be Googled. Welcome to the kitchen of the FUTURE.

I guess our new Joy of Cooking is going to remain uncracked unless there is a power outage. Though I hear there's a ton of recipes in there.

Basics: Granola Bars

2010-01-28T08:59:00.002-05:00

For our friends who currently would prefer a life sentence of indentured servitude to an afternoon in the kitchen, we present a series on our staple recipes. Most are simply basic formulas that offer the opportunity to customize and call your own. Seriously, every cook should have these babies in their arsenal.

Most weekday mornings I wake up knowing what I will eat for breakfast that day. There is no real effort, no back and forth, it is set in my mind and acted on like routine. Mostly because I eat the exact same thing for weeks, if not months on end, until one day I wake up with a new breakfast idea as if I dreamed it. My breakfasts toggle back and forth between toast, with either peanut butter and jam or honey, and yougurt with granola. Both come with fruit. Occasionally when I'm feeling wild I have a box-long affair with cereal.

Finally, finally one night I made these granola bars. See, I've been thinking about them ever since Nic and I did an experiment way back in 2009. We wanted to make granola bars, and we wanted them in two different flavors. So we spent one afternoon mixing, toasting, tasting, chopping, adding more and more liquid until we grew tired of fussing and threw them in the oven. What came out were rather interesting, one flavor was the clear winner, while the other tasted like...ooo it was bad. At least now I know the combination of dried apricots and peanut butter do not make food love in my mouth. They also didn't form into bars, they just kind of crumbled into clusters of granola.

This time I had clear goals: actual bars and tasty flavor. Not too much to ask. I used what I had that sounded good- almond butter, maple syrup and a splash of vanilla. This recipe is just a formula- use whatever nuts, fruits, nut butters, flavorings you desire. Old fashioned oats are necessary, but you can add flax seeds, wheat germ, or another grain as long as you decrease the oats a bit. Mix and match to your heart's content, and if you hit on a good combination let me know!

Granola Bars

Makes 12

3 cups rolled oats

1/2 walnuts

1/2 almonds

1/4 cup maple syrup

1/4 cup natural almond butter

1/4 brown sugar

1 tsp salt

1 tsp cinnamon

1 tsp vanilla

1/2 cup dried cranberries

1/2 cup dried apricots

1. Preheat oven to 325 degrees. Line an 8x8 pan with foil.

2. Spread oats and nuts evenly on a rimmed baking sheet and toast for 10-15 minutes. Use your nose as a guide- if you smell it, its done.

3. While oat mixture is toasting, combine maple syrup, almond butter, brown sugar, salt, cinnamon and vanilla in a small sauce pan over medium heat. Stir to dissolve the sugar. Once throughly combined, reduce heat to low or turn off.

4. Once oats are through toasting, transfer to a large bowl and add dried fruit. Add maple syrup mixture and stir to combine throughly.

5. Spread mixture into prepared pan, and using a heavy bottomed glass or wooden spoon, press the mixture tightly into the pan.

6. Bake for 20-30 minutes. Remove from oven and let it cool completely.

Sautéed Broccoli with Lemon and Almonds

2010-01-26T22:40:00.000-05:00

Ask The Momma, I was a kid totally opposed to all forms of green plant matter, especially broccoli. But with aged taste buds, I can finally appreciate the nutty goodness a sauté can bring out of this pretty winter staple.

The very easiest way to prepare broccoli is to steam it. It also happens to be the most boring. Browning the florets in hot olive oil sears in flavor, but as with any preparation of broccoli be aware of the dreaded over cook. I suggest you even err on the side of undercooked/crunchy, rather than allowing it to cook to mush.

Another way to fight mush is to be sure your sauteing oil is sizzling hot BEFORE you add vegetation. Never allow oil to come up to temperature with your ingredients wallowing about, as some of the oil will be absorbed into the broccoli resulting in greasy limp torture devices instead of proud, at-attention florets. Follow this simple advice and you'll never be forced straight to bed without dessert.

Sautéed Broccoli with Lemon and Almonds
Serves 3-4

Small glug of olive oil
1 head broccoli, chopped
Juice of 1/2 lemon, about 2 tablespoons
2 tablespoons of crushed or chopped almonds
Salt and pepper to taste

1. Toast almonds by heating small skillet on medium high and add crushed almonds, removing the pan from heat after only 30 seconds. Allow nuts to sit in warm pan another 1 minutes, then remove them from the pan to stop the toasting process.

2. Heat the skillet on medium high, adding a drizzle of olive oil when pan is warmed. Add broccoli only when olive oil has come up to temperature.

3. Sauté broccoli for 5 minutes, stirring only once or twice. Over-stirring will not allow it to brown.

4. Add toasted almonds to broccoli, then lemon juice and salt & pepper to taste. Cook 30 more seconds and serve.

Variations:

Add a few red pepper flakes into the olive oil as it goes from warm to hot, the spice will release into the oil
Sauté chopped garlic in the oil before adding the broccoli
Grate Parmesan or a nutty cheese onto broccoli to garnish
Use toasted walnuts or pine nuts instead

Chicken Tortilla Soup

2010-01-26T08:06:00.030-05:00

Like all good Texans, my mom and I share an affinity for Tex-Mex. In particular we love chicken tortilla soup. So when we searched for activities to do over Christmas break, when a Tex-Mex cooking class at Central Market popped up, we jumped at the opportunity. The menu for the class consisted of fresh salsa, steak quesadillas, tortilla soup and sopapillas. While we have both made most of those before, it was a great chance to learn new recipes, have something fun to do the day after Christmas, and stuff ourselves silly.

Those are the spices taking a moment to toast with the onions and garlic before adding more liquid ingredients.

One night early last week, I needed a meal that I could stretch into several to bring for lunches. So I made this soup and ate it every day for a few days, with tortillas that I quickly toasted over an open flame. Delish.

Chicken Tortilla Soup
Serves 8-10
Adapted from Central Market Cooking School
Note: hominy is dried corn soaked in lye water to remove the hull. Which results in large, white chewy kernels of corn with good, corny flavor. It is commonly found in the Hispanic isle of the grocery store.

1 onion
3 garlic cloves
2 tsp. chili powder
1 tsp oregano
1/2 tsp cumin
1 28 oz can tomatoes, with juices
2 cups chicken stock
1 4 oz can green chiles
1 15 oz can black beans, drained and rinsed
1 15 oz can hominy, drained and rinsed
2 cups cooked chicken
Tortilla chips

Optional garnishes:
lime juice
green onions
cheddar cheese
avocado

1. In a large saucepan or soup pot, heat a few tablespoons of olive oil over medium low heat.
2. Small dice onion and add to pot. Cook, stirring occasionally until translucent, about 5-7 min.
3. Finely chop garlic, add to onions. Add spices, salt and pepper, saute for 30 seconds to 1 minute to release flavor.
4. Add tomatoes with their juices and stock. Simmer for 5-10 minutes.
5. Stir in chiles, beans, hominy and chicken. Simmer for 10-15 minutes.
6. Ladle soup into bowls and top with crushed tortilla chips and any garnishes that sound good.

Macarons

2010-01-24T13:23:00.002-05:00

Ya'll.

Look at what I did.

Well, with plenty of certified help.

My Christmas present from Nic and Mr. J was to attend a macaron class January 17th, given by the lovely macaron guru, Helen of Tartelette. And boy howdy it was awesome. Macarons are something I seen making waves around the foodie blogs, and I think they're beautiful. But I've never A. made them or B. even eaten them. So this class was going to be all new to me.

And let me tell you, it was quite the learning experience, wrapped up with snacks, champagne, plenty of other Atlanta bloggers of all varieties (even one from Raleigh!) and soaking up any tips, tricks and blog hints I could. This was all part of the Sugar Coma weekend, as put on by The Broke Socialite, Atlanta's guide to fabulous. Being in the company of such talented women made me think about the serious duty I have to this blog. I also got the scoop on what it's like to be a famous blogger (and many of you are, though you deny it), creep and mean fans, and the best commentary I've heard on Hoarders to date.

The star of the day were our hosts, Atl's Running with Tweezers Tami, Tartelette's Helen, and Anatomy of a Dinner Party's Patti. I also met so many wonderful Atlanta bloggers, the Blissful Glutton, Bakerella, Hopeless Foodie, the Frugal Hostess, ATL_Events, Ultra Foodie who all taught me so much. I don't have many pictures from that day, as my pictures didn't turn out so well. My little point and shoot had some serious camera envy when everyone else whipped out their amazing machines.

My first macaron experience, with traditional almond flavored shells and chocolate ganache filling was...incredible. Light, crunchy cookies with meringue-y insides and truffle like centers. Oh baby. Macarons have kind of a bad rap for being temperamental and difficult, but after Helen's directions, tips and tricks I know I can make these again easily. And when I do, then I will definitely share it with you.

Here's one for the road.

Lemon-Scented Pull-Apart Brioche

2010-01-24T11:21:00.004-05:00

We may not be ladies who lunch, but I have to tell you, we f-ing brunch with the best of 'em. After spotting this on the Kitchn, I assumed it would be the perfect way to celebrate one of the ladies birthdays, since it was billed as a 'coffee cake' and all. But don't be fooled - this is no streusel topped coffee cake. No, this is yeasty, citrus-scented, glazed brioche.

The 'pull apart' effect is pretty neat, but not exactly practical for diving into barehanded when it is covered with sticky sweet icing [though that didn't stop us vultures]. Next time, I will almost certainly just roll the dough up into a log instead of this complicated layering business. I'd bet almost any shape would work, in fact, I was successful in shaping a little bun to leave behind with my honeybun.

My bun got a bit too crisy, should have only baked it 20-25 minutes

The original recipe, in addition to being unnecessarily complicated, calls for whole milk, setting off the omg fat fat fat! alarm. But not just that; I am decidedly opposed to purchasing entire cartons of said milk [or cream] for just a few tablespoons. So our usual 1% went in without consequence.

Also, WARNING, you may want to make the dough the night before. The yeast is going to require rise time, and if this is destined for brunch, it's going to be an early morning. Instructions below allow for the dough to be made and risen the night before, refrigerated, proofed and baked the next morning all in time form noon arrival at brunch.

Simplified Lemon-Scented Pull-Apart Brioche
Adapted from Flo Braker's Baking for All Occasions

For the sweet yeast dough
2 cups all-purpose flour
*plus about 3/4 cup all-purpose flour to be added in during mixing
1/4 cup brown (or white) sugar
2 1/4 teaspoons active dry yeast
1/2 teaspoon salt
1/3 cup milk, fat content of your tolerance
4 tablespoons unsalted butter
1/4 cup water
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature

For the lemon paste filling
1/2 cup white sugar
3 tablespoons finely grated lemon zest (3 lemons)
1 tablespoon finely grated orange zest
4 tablespoons unsalted butter, melted

For the tangy cream cheese icing
3 ounces cream cheese, softened
1/3 cup powdered sugar
1 tablespoon milk
1 tablespoon fresh lemon juice

Make the sweet yeast dough
1. Stir together ONLY the first 2 cups of flour, the sugar, the yeast, and the salt in the bowl of a stand mixer; set aside.

2. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from the heat, add the water and vanilla, and set aside to cool a bit, about 1 minute.

3. Pour the milk mixture over the flour-yeast mixture and mix with a rubber spatula until the dry ingredients are evenly moistened.

4. Attach the bowl and paddle attachment to the mixer. With the mixer on low speed, add the eggs, one at a time, mixing after each addition just until incorporated. Stop the mixer, add the remaining flour, and resume mixing on low speed until the dough is smooth, soft, and slightly sticky, about 2 minutes.

5. Sprinkle a work surface with flour and knead the dough gently until smooth and no longer sticky, about 1 minute. Add an additional 1 to 2 tablespoons flour only if necessary to lessen the stickiness.

6. Place the dough in a large bowl and cover securely to rise in a warm place until doubled in size, 45 to 60 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for the next step. Feel free to refrigerate overnight if desired.

Make the lemon paste filling
1. Mix together the sugar, lemon and orange zests. Set the sandy-wet mixture nearby (the sugar draws out moisture from the zests to create the consistency).

2. Melt the butter, only when ready to assemble and bake the bread. (Do not mix with zest/sugar)

Make the coffee cake (see photo montage above for visual guidance)

1. After rising, or the next morning, dump the dough onto a lightly floured work surface. Roll it out into a 20-by-12-inch rectangle.

2. Brush the melted butter generously over the dough.

3. Here is where you can choose how to shape the final product. Should you wish to keep it simple, just sprinkle the dough with the sugar/zest mixture and roll it up into a log, fitting it into a greased 9x5" loaf pan.

Alternatively, to make the pull-apart effect, cut the dough into 10 even rectangles and sprinkle each with the sugar/zest mixture. It will cut more easily than you think, especially if still a bit chilled from overnight refrigeration. Stack the rectangles and slice through the stack lengthwise to create 20 strips. Fit these into tightly into your greased 9x5" loaf pan, possibly cutting more layers if necessary. Don't worry about it being quite short, this bread will puff right out of the pan upon baking.

3. Loosely cover the pan with plastic wrap and let the dough rise in a warm place until puffy and almost doubled in size, 30 to 50 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for baking.

4. Center a rack in the oven and preheat the oven to 350°.

5. Bake the coffee cake until the top is golden brown, 30 to 35 minutes. If you want to be sure the inside is cooked, poke the bread with an instant read thermometer. The inside will read 200° when done. Let cool in the pan for 10 to 15 minutes.

Make the tangy cream cheese icing
1. In a medium bowl, using a rubber spatula, mix the cream cheese and sugar until smooth. Beat in the milk and lemon juice until the mixture is creamy and smooth.

2. After the bread has cooled, run a knife around the edge of it to loose and flip it out of the pan onto a wire rack or plate. Glaze the top of the warm bread with the icing. (Cover and refrigerate leftover icing for another use, such as garnishing Oreos. It will keep for up to 2 days.)

3. To serve, you can pull apart the layers, or you can cut the bread into slices on a slight diagonal with a long, serrated knife. If you decide to cut the bread, don’t attempt to cut until it is almost completely cool.

Basics: Frittata

2010-01-20T22:26:00.004-05:00

This was nearly titled 'Rainy Day' Frittata. But I wouldn't want to overuse the phrase, since it could really be applied to most things made under the dreary weather that's been parked over Atlanta for the past year. Though if what's outdoors is keeping you in, this should be your go-to recipe, adapted to whatever you have on hand. I mean, what the heck can you do with several spinach leaves and a few left over crumbles of feta? Oh, I know: slip it in a custardy egg dish and call it a meal.

What makes a frittata a frittata, is the fact that eggs start out on the stove, set, and puff up in the oven. From there, load it up to your heart's content. I have described our most recent fridge-clean-out below, but I'd really love to hear your favorite combinations. Got a good one? Let us know in the comments!

Breakfast, party of 2? Use an eight inch skillet and the recipe below. Or if you've got company for brunch, supersize the recipe and use your twelve inch [increase to a whole onion and nine eggs, advice at Simply Recipes]. And don't think you can only do this if you have a fancy All Clad pan. Anything you have that will go on the stove and stick directly in the oven will do, including a dutch oven. If your skillet has a plastic coated handle, wrap it tightly in foil and it should be fine. Just don't leave in there too long. Note: non-stick is probably an important quality considering the excessive stickiness of cooked egg.

Got pastry crust? Pour exactly this recipe in and bake at 375 degrees for approximately 40 minutes. Now you have a quiche! Don't forget to bake the pie crust a bit before pouring in the liquid or you'll get soggy bottom syndrome. Unfortunately, not as nice as this.

Anything Goes Frittata

Serves 2-3

Base:

6 large eggs
2 tablespoons milk
1/3 cup grated Parmesan (optional)
Salt and freshly ground pepper to taste

1 tablespoon olive oil

1/2 small onion, chopped
1 large clove garlic, minced

My most recent filler:

Sun-dried tomato [or basil] pesto
Prosciutto di parma, diced
Goat cheese, crumbled

1. Preheat oven to 400°F.

2. In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in sun-dried tomato pesto and prosciutto, and sprinkle with salt and pepper. Set aside.

3. Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 4-5 minutes on medium heat. Add garlic and cook a minute further.

4. Pour egg mixture over onions. Use a spatula to mix things up a bit, then sprinkle in the bits of goat cheese. When the mixture is about half set [jiggle it to find out], put the whole pan in the oven.

5. Bake for 8-10 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes. Although the pan may be out of the oven for a few minutes, the handle is still very hot. Slide it off onto a plate.

Roasted Beet, Walnut and Goat Cheese Salad

2010-01-18T15:21:00.001-05:00

Beets. That's how I thought of them for the longest time. Almost straight refusal, no need to try again because the earthy dirt taste wasn't going to change. My first introduction came from my Grandmother's dark, mysterious basement filled with all kinds of scary delights that kept us cousins occupied while dinner was made. There were rows and rows of canning jars filled with all kinds of jam; raspberry jam, blueberry jam, applesauce, peaches, vegetables of all kinds including beets. The scary part came from the Anderson recessive hoarder gene, all the treasures saved over 50 years, old toys, magazines, tools, trinkets, stacks of fabric, and the crowning glory, a stack of styrofoam meat trays. The A&E show, Hoarders, is a kind of dark family joke. With grandparents from the Depression era, things were saved. One never knew when stryofoam meat trays would come in handy. And, Dad, I saw the excess cord you cut off from the blinds sitting in the garage. There is no use for that. Throw it away.

So beets and I haven't been on good terms for a while. But now there's a crack of daylight in my tightly shuttered mind. It started with a simple salad of roasted beets and a basic dressing at a friend's house, and the word rolled around in my mouth for a few weeks. I saw this beautiful beet salad on Use Real Butter by the lovely Jen, and was inspired to make my own version. I hit up a local farmers market for some beautiful deep purple and golden beets, and for oranges I picked up a Cara Cara orange, known for their pinky-red color. This salad brought beets back into the light for me, with the glorious mix of colors, creamy goat cheese and the crunchy walnuts.

Roasted Beet, Walnut and Goat Cheese Salad
Serves 2-3 as a side

2 medium red beets
1 golden beet
1 or 2 cara cara oranges
1/3 cup walnuts, toasted
3 oz crumbled goat cheese

1. Preheat oven to 400 degrees. Scrub beets well and wrap loosely in aluminum foil. Roast in oven for about 45 minutes, or until easily pierced with a fork. Set aside to cool enough to handle.
2. Once cool, unwrap and peel off skin from beets. It should release easily enough, but it will definitely stain anything it comes into contact with- skin, clothing, towels, etc. so be careful what you touch.
3. Slice the beets into pretty rounds, and set aside.
4. Supreme the orange. In other words, slice off a round from the top and bottom until you see orange flesh, then stand on one end. Cut from the top down to remove the skin and pith (white stuff) while trying to preserve as much orange as possible. Then, cut out the sections of the orange so they land in pretty slices. You'll end up with the center of the orange, which is quite juicy. I squeezed this part over the beets.
5. Assemble. Layer the beets and orange on a plate, then top with crumbled goat cheese and toasted walnuts. You can stop here, or I dressed it with a basic vinaigarette.

Basic Vinaigrette
Makes about 1 cup

3 Tbls red wine vinegar
1/2 cup extra virgin olive oil
1 tbls Dijon mustard
1 tsp honey
Salt and pepper

1. Put all ingredients in a jar and shake until combined. Seriously.

Chicken and Dumplings, Soup Style

2010-01-13T11:38:00.003-05:00

I have a confession to make. I'm not a real capital-S Southerner [and neither is Kate, you know, my blood relation]. We don't come pre-programmed with Grandma's fried chicken recipe, or a tradition of layer cakes like the fine ladies of our neighboring state. In fact, I'd never even really heard much about Chicken & Dumplings until it changed my life at the fantastic new Ormsby's. Sure you could opt for a banger or burger, but their nightly rotating specials seem to be where it's at. A mix of pub food and Soul food [definitely with a capital S].

But the recent cold weather has kept us holed up and hibernating, so I had to recreate this at home. Rather than an old southern grandma, FoodBlogSearch advised. And lucky for me, I found a version that is actually a soup instead of what I understand to be a traditionally thick, really-bad-for-you stew.

The real miracle here? You'd think this is a finicky dish that requires A) skill and B) simmering for hours. In fact, neither is really necessary. Actual stove-on cook time flexible to be as little as half an hour, or more should you wish to reduce for the stew-like consistency [note: do this BEFORE adding the dumplings]. One more thing: Don't be afraid to use a serious amount of salt, but go slowly and taste frequently.

Chicken and Dumplings, Soup Style
Inspired by Chow.com
Yield: 6 servings

2 tablespoons olive oil
1 medium yellow onion, diced
2 medium celery stalks, diced
4-5 garlic cloves, smashed up or diced
2 tablespoons sherry or dry white wine
6-7 cups low-sodium chicken broth (original recipe called for 8 cups, so feel free to increase for a more soup-like experience)
1 pound boneless, skinless chicken thighs, cut into bite-size pieces (up to 1 1/4 lbs for more bites)
2 cups all-purpose flour
1/3 cup fresh chives (optional, as my chive plant is currently hibernating, like me)
1 tablespoon kosher salt
2 teaspoons baking powder
1 cup milk (1% worked great, but they recommend whole)
3 tablespoons unsalted butter, melted and slightly cooled
2 medium carrots, thinly sliced
1/2 large head savoy cabbage, large dice (about 6 cups)

1. Heat oil in a large, shallow pot (such as a dutch oven) over medium-high heat. When oil shimmers, add onion, celery, and garlic and season generously with salt and freshly ground black pepper. Cook until onions begin to soften, about 5 minutes.

2. Add a pinch of flour to the sauteing vegetables and stir. Deglaze with sherry or white wine and let the liquid evaporate for a minute or two.

3. Add broth, thyme and chicken, and bring to a boil.

4. Meanwhile, whisk together flour, chives, salt, and baking powder in a large bowl to break up any lumps. Stir in milk and butter until dough just comes together (it will be very thick).

5. When chicken is cooked through (it will be firm and opaque), add carrots and cabbage and reduce heat to medium low. Add additional salt and pepper if necessary.

6. Drop 1 heaping tablespoon of dough at a time into soup and repeat until pot is full of dumplings [you may not be able to use all the dough]. Cover and cook until dumplings are fluffy and cooked through, about 10 minutes.

Weeknight Fish in Tomato Sauce

2010-01-11T23:28:00.003-05:00

What happens when you have a gigantic vat of sauce on hand and a New Year's mandate to make healthier weeknight meals without dirtying an army of dishes, learning a new technique or lifting more than a finger? You get five minute fish combined with the yesterday's spicy tomato sauce. Yes, this recipe (if you could even call it that) fits that impossibly steep bill.

Choose a white fish to your liking, perhaps low in mercury and subject to sustainable harvesting. Or just get the American farmed tilapia, it's so freaking cheap. I have to confess I don't even remember what I used to make this last week. Was it mahi? Cod? Snapper? No recollection. But, mmm, was it satisfying. And quick. And simple. And low mess. Score.

Weeknight Fish in Tomato Sauce

Serves 2

2 fillets of white fish (of your preference)

salt

pepper

olive oil

1 1/2 cups tomato or arrabbiata sauce, including the juiciest/watery bits, warmed or room temperature (this is actually important)

1 tablespoon water or broth if your sauce is too thick (optional)

1. Pat your fish dry and season with salt & pepper on both sides.

2. Heat olive oil on medium high and sautee fish for two minutes on each side

3. Add warm tomato sauce and move fish around to deglaze the pan, add water or broth if your tomato sauce is too thick.
4. Cook only 2-3 minutes until fish is cooked through. Don't over cook. This is why you will want to start with warm sauce, as it isn't in the pan long enough to come up from chilled temperature (speaking from experience, and cold fish, here). Serve immediately!

Mascarpone Brownies- On Waiting

2010-01-09T16:48:00.006-05:00

Waiting and patience has never been a strong point for me. I want it now and I will probably not wait until that safe point, the one that's just past what the directions say. I also do not see a reason to toss a perfectly good half-empty tub of mascarpone just because we're going out of town and "it'll probably go bad." Who's to say it actually will?

But if you're willing to toss it, then I will come to the rescue. Mascarpone is a resource that is not only precious, but not very renewable as it can run up the grocery bill. So while my laundry was doing its thing in Nic's working facilities, I decided to both pay them back and use their resources. See, I'm totally hip on this whole green thing.

I made mascarpone brownies. Hello people, mascarpone- soft, creamy, deliciously smooth and buttery cheese in a brownie. A deep, dark fudgy like you only see in food pictures brownie. Also made in one (one!!) bowl. I was merely doing a good deed.

The brownies were obviously phenomenal, which I probably don't need to tell you except for one thing. That whole waiting bit? Yeah wish I'd given it more thought. The one bowl (!) concept involves melting chocolate and butter, then adding eggs. There was nothing in the directions about pausing for cooling time and I was running around between holiday engagements, so I tossed my sense to the wind and threw the eggs in almost immediately. Stirred in the rest, baked, cool, sat down to enjoy. And hit a few tiny bits of hard dried egg white. Which didn't really mar the brownie, but were kind of disconcerting to find. So heed my advice and practice your waiting skills.

Mascarpone Brownies
Makes 12-16

1 cup unsalted butter 
3 ounces best-quality semisweet chocolate, finely chopped 
1 cup white sugar  
1/2 cup mascarpone cheese 
3 large eggs, at room-temperature
2 teaspoons pure vanilla extract 
1/2 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt

1. Preheat oven to 325F and grease a 9x9 pan.
2. In glass mixing bowl melt butter in microwave on full power. Stir in chocolate and mix until combined (a few additional seconds in the microwave may be needed).
3. Add sugar to chocolate/butter mixture until combined. Heat for an additional 30 seconds on high, remove and stir until it looks shiny. It will still look a bit grainy. NOTE: hard pause before the next step. You're welcome.
4. Add marscapone, vanilla, eggs and mix until smooth.
5. Dump in the dry ingredients and stir just until combined, making sure to scrape all sides of the bowl. (I don't see the point of sifting much, just be sure to fluff up your dry ingredients before measuring.)
6. Pour batter into prepared pan and smooth top to ensure even baking. Bake for 40-50 minutes until tester comes out clean.

Update: the mascarpone actually did go bad while I was away. Blast

Pasta alla Arrabbiata

2010-01-04T21:59:00.007-05:00

It's not fair to complain about the weather, though we learned from one Jane Austin the only acceptable subjects of conversation are in fact the weather and the state of the roads. Don't get me started on the latter. Atlanta has not been kind to my tires. And, oh, the former. I can't handle this bitter, I-will-cut-chew, cold. Makes a dedicated tree-hugger yearn wistfully for global warming. The only way to fend off these mean-spirited temperatures is not to get mad, but to get even. Turn up the heat, with a dish both warm and hot. (alternative: get addicted to Lost six years later and HIBERNATE)

If you are buying jarred pasta sauce, just stop. There is nothing easier than throwing these ingredients into a giant vat and simmering. It's so flexible, half the things I listed are optional. Really, this recipe is just my basic tomato sauce with a little spice added in. Angry arrabbiata warms with spice anywhere from nudge-on-the-elbow to swift-kick-to-the-shin. This monster of a sauce needs a noodle not afraid to grab it by the horns, something like a grooved penne to soak it up. Though I also really love a wide, flat pappardelle, usually reserved for wild boar (omg, desperately trying to source some in Atlanta) or hare sauces.

Arrabbiata Sauce

Serves 487, give or take a few

olive oil

1 1/2 onion, diced

1 carrot, peeled & diced (optional)

1 celery rib, diced (optional)

5 cloves garlic, minced

2 tablespoons cooking wine or red wine (only if you already plan on opening a bottle)

3 28oz cans of diced Italian tomatoes (go for the San Marzano, seriously)

3 tablespoons fresh thyme, chopped

1/2 to 1 teaspoon crushed red pepper flakes

1 dried red chile (also optional, but awesome. Keep a bunch on hand)

1 teaspoon salt

pepper

1. In your biggest vat (stock pot or dutch oven), heat olive oil on medium high until shimmering. Add onion, celery and carrot and sautee to transparency. The celery and carrot are optional, but add a nice fresh taste (and hide some extra vegetables in there).

2. Add garlic and sautee another minute or two. Add cooking wine and simmer off liquid.

3. Add the diced tomatoes and remaining ingredients. You can start off on the weak side with the red pepper flakes, and add to taste as you go. Reduce heat to medium low and simmer for as little as 30 min or until reduced to your liking, up to an hour and a half on low heat.

Keeps in the refrigerator for a week, and in the freezer for six months. Don't want to feed a village? Reduce to one onion, one carrot, one celery, two 28oz cans tomatoes, 3-4 cloves garlic and halfed seasoning.

Variations

Leave out the spice entirely for a plain, basic tomato sauce (GREAT for use in other recipes)
Sautee pancetta or un-cured bacon first, then the mirepoix/onions, adding the meat back in with the tomatoes to create an Amatriciana sauce

Goat Cheese Torte

2009-12-21T15:44:00.006-05:00

I'll start out by letting you know that beyond the rounded shape, thisdish is in no way resembles a torte. There's no eggs or flour. Nosweetness of any variety. There is not a morsel of chocolate in sight.Although if you feel as strongly about chèvre as I do, you may arguethat no cake in the world could compare to a creamy mountain of goatcheese.

This recipe came from fellow goat enthusiast and bff (and possible future guest poster?), Laurie. It can be traced back to her mother, a phenomenal cook by the looks of several recipes I've been privileged to receive (watch out for the best pulled pork of your life, a summer staple).

One warning (aside from the FDA-mandated "you may become dependent on this substance"), the ingredients are a bit tricky to layer if you are going for beautifully even stripes. Not impossible, and I'm sure there is some clever way to do it, I've just never really cared too much.

Unfortunately, I've been banned from making this scrumptious spread every week as I would prefer. It has been strictly assigned to the realm of party food. Guess that just means we need to be more social.

The full recipe listed here makes a pretty substantial torte, and the photos here only show a half batch. Luckily for you, it freezes excellently. And leftovers can be used any way you can think of using goat cheese: on pasta, in eggs, in a box, with a fox.

Goat Cheese Torte

Courtesy of the Gorham Family

Serves a party of 20

8 oz cream cheese, softened
15 oz goat cheese
1 cup butter
8 oz basil pesto (store bought or homemade)
8 oz sun-dried tomato pesto (store bought or homemade)

1. Choose a pan or mold to hold your torte, either an 8 inch springform pan, or my personal favorite, a weird shaped bundt or baking pan. A large bowl will also work perfect, producing a smooth dome. Line whatever you have choosen with a sheet of plastic wrap, making sure it goes well beyond the pan's edge.

2. Blend cream cheese, goat cheese and butter until fluffy with a mixer or food processor.

3. Begin assembling your layers. Spread a heaping cup of cheese mixture in the bottom of pan. The cover it with basil pesto. Next the sun-dried tomato pesto. Then more cheese. Lather, rinse, repeat until all supplies are used.

4. Fold extra plastic wrap across the top and wrap the whole thing in two layers of foil. If you've filled the pan to the brim, place it in a dish to catch oil drips (from the pestos). Freeze for several hours or overnight, but be sure to begin defrosting at least 12 hours in advance. Serve with toasted baguette and crackers!

Candied Pecans

2009-12-20T21:07:00.001-05:00

Part of the Treat Box series, here is another element of what I sent some friends for Christmas. They sent me to Martha rehab. Thanks guys!

Ahh candied pecans. My favorite part of the treat boxes, I pulled you out of your frosty resting place to fill up more cellophane bags before shipping off to the far parts of the globe. And also because I was running around like a mad woman to get to the post office before it closed, and you were already made. Thanks pecans.

These pecans were born from Nic's desire for the guests of her wedding to have something to nibble on while she and Mr. J skipped down the aisle. Just like popcorn, only more sophisticated and lower volume chewing. In the long, long list of wedding planning these pecans were on quite low on the totem pole. So two days before said nuptials, my mom and Mr. J's mom whipped these out while I fought with my poor sewing skills over making boutineers. Yes Nic had throughly lost her mind at this point, telling me that I needed to sew slower to create round curves in the leaves. She was also AT WORK mind you, a world away for the insane aslyum that became my house in the days before

But as MOH (maid of honor) and her sister dedicated to ensuring they have a perfect day, I did my best. And went to a florist. Like a sane person. Then two days later, we all had the most perfect day welcoming the next step of two lives that are very important to me. And I got a third ingredient in treat boxes.

Score.

Candied Pecans

1 egg white
4 cups pecan halves (about 1 lb.)
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper

1. Preheat oven to 350.
2. Whisk egg white until foamy; add sugar and spices, and whisk until evenly distributed.
3. Add pecans and stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined cookies sheet.
4. Bake for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes.

Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days or freeze up to 3 weeks/forever.

DH's Conribution: Holiday Punch

2009-12-18T14:31:00.002-05:00

This round relic of parties past made it's way into our home along with the rest of the wedding loot. It is a simply gorgeous globe, not to be sullied by the soda and sherbert of high school proms. It's so darn pretty that I'm worried about becoming punched out, branded the hosts-who-only-serve-communally, or accused of encouraging guests to drink the Kool Aid (or possibly running out of punch puns?).

But I'd be happy to only use it once a year (and at that price, feel absolutely no guilt at all). Though unfortunately, spirits and I are sworn frenemies. Thus, Dear Husband volunteered to play mixologist and inaugurate that beautiful bowl.

Here, Kate is enjoying a glass of punch. She really enjoyed this punch, as did we all, actually. You might say this drink lived up to it's forceful name. It seems we are in transition from the college keggers of (recent) yore, toward the formal dinner parties of our (distant) future. 'Til then, it's finger foods and booze disguised in classy vehicles like belgian beer or gigantic bowls of liquor.

Holiday Champagne Punch

From Good Spirits: Recipes, Revelations, Refreshments and Romance, Shaken and Served with a Twist

Serves 10 (recommendation to double the recipe if those ten are your college bffs)

4 oz. Cointreau
4 oz. brandy
2 bottles chilled champagne
2 oranges, cut into rounds, reserving one half for juicing
1 cup frozen cranberries (optional)

1. Chill the champagne in advance, or make a big block of ice in advance.
2. Add Cointreau and brandy to punch bowl. Squeeze in one half orange juice. Using a ladle or long spoon, stir briefly.
3. Add orange slices and cranberries and then pour in the champagne.
4. Stir 12 times and let sit for a minute, so the ingredients can get acquainted.

Marshmallows

2009-12-15T18:56:00.027-05:00

Part of the Treat Box series, here is another element of what I sent some friends for Christmas. They sent me to Martha rehab. Thanks guys!

Part two consisted of marshmallows. Marshmallows belong in two places- hot chocolate and smores. Sweet potatoes, back away from my pillowy white treats, you belong with spices and garlic. Brownies? Nah. Rocky road ice cream? Well alright, you got me there.
When I first told people I was planning on making them, they had one of two reactions.
1. You can do that? Really? Why would you want to? That's lame.
2. Wow that's so cool!
For you number 1ers, beat it. Because I can, and doing so has brought me to a Zen like level in my cooking.
Thanks mom for number 2!
Going back to all the haters and Zen, this project didn't really turn out the way I expected. Though I did have a candy thermometer, which you definitely need, they just fell flat. They weren't as puffy and huge as all the other pictures promised and were not that tasty. They tasted more like frosting. I think that is because I didn't have a clear measurement for vanilla extract, and I put it in with the gelatin and water. They also didn't triple in volume while beating the ever-loving shit out it it.

But don't let that stop you, with a few changes and perserverance you too can have fluffy, sugary white confections that have the best melting qualities I've ever seen.
Warning: huge mess in the forecast. Powdered Sugar + Cornstarch=

Marshmallows

Makes a 13"x9" pan

I wrote in the changes I would have made, in the hopes it will work better for you. I assume with a heavy duty stand mixer the beating will be easier. Also incorporating the vanilla with the sugar will hopefully alleviate the weird clumpy gelatin problem I had. Good luck and let me know how it goes!

4 gelatin envelopes

3⁄4 cup water

1 Tbs vanilla extract (I found this to be way overpowering, use less)

3 cups sugar

3⁄4 cup water

1 1⁄4 cups light corn syrup

1⁄2 tsp salt

Extra powered sugar and cornstarch, equal parts for dusting

You'll need a candy thermometer or instant read thermometer

1. Spray a 13"x 9" pan heavily with cooking spray, then throughly coat with powered sugar/cornstarch.

2. In a stand mixer bowl or bowl to use with a hand mixer, pour in the water. Sprinkle the gelatin over the top to let it soften.

3. Add sugar, 3/4 cup of water, corn syrup and salt in a medium saucepan, stir to combine. Bring to a boil over medium heat.

4. Once boiling, stop stirring and let the temperature reach between 234 and 240 degrees (soft ball stage).

5. When at temperature, remove from heat and add vanilla. Turn the mixer on low, and with it running slowly pour the sugar mixture down the sides of the bowl. When all is added, bring the mixer up to high speed.

6. Whip the mixture until it triples in volume, and is very fluffy and stiff. Some recipes say between 8-10 minutes, it took me closer to 12-13 minutes.

7. Pour into prepared pan. Don't touch it in the process with out everything being oiled down. With an oiled spatula, smooth out the top.

8. Let sit for 10-12 hours at room temperature to set.

9. Sift some more powered sugar/cornstarch on top. Turn out onto a cutting board, trim off any excess.

10. Use a pizza wheel or sharp knife to cut into small squares and immediately roll the sides in more powered sugar/cornstarch.

Store in at room temperature in an airtight container for several weeks or until stale.

Treat Boxes with Peppermint Bark

2009-12-12T13:44:00.003-05:00

Following in the vein of not-good-with-gifts, and tacking on my unemployed status, Christmas presents will be mostly edibles. For my far flung friends, which range from Alaska to Austin to Germany, I made Christmas treat boxes. I wanted a balance of interesting things that would satisfy a range of tastes, and after extensive thought four things made the cut.

The first was peppermint bark.

A layer of dark chocolate, a layer of Callebaut white chocolate with peppermint extract and topped with crushed candy canes. Also known as awesome.

The next were a spice cookie with lots of ginger, cinnamon, a pinch of this and that, and black pepper. Since my pepper grinder is pretty terrible, there are large bits of pepper that sneak up and bite your tongue off. It makes for an exciting cookie adventure mixed with a bit of pain. Just like the holidays right?

Third was some candied pecans. I didn't actually put that much work into these, but don't tell the recipients ok? They were left over from Nic's wedding, hanging around in my freezer like the annoying friend who can't catch the hint. Originally they were wedding favors placed at the ceremony for people to munch on while watching the nuptials. Instead of popcorn. Those damn pecans were the burden my mother, Nic's mother-in-law and I undertook two days before in the frantic push to finish all the projects. We made a grand total of seven pounds, all coated in egg white and spices, oven toasted and laid to rest in cute kraft paper bags. Then I left them at home during another mad rush to get to the ceremony and had my neighbor drive them over. At least they are now out of my life.

After snappy, chewy and crunchy the final installment was...melty? Marshmallows! That's right, I made marshmallows. From scratch. And you can too! Seriously, all you do is mix some water and gelatin, melt some sugar and other forms of sugar, whip until you think the hand mixer is going to throw up its beaters in defeat, and pour into a final resting place. Coated with cornstarch that gives me textural issues, these melted into hot chocolate and resembled Fluff most remarkably.

Here are the treat recipes that went in the boxes, slowly doled out one by one.

Peppermint Bark

Candied Pecans

Marshmallows

Peppermint Bark

Makes almost a full sheet pan

1 lb. dark chocolate finely chopped- I used Ghiradelli 60% chips
1 lb. white chocolate finely chopped- truth, the good stuff is worth it. I got Callebaut
12 candy canes- the 99 cent box is perfect
3/4 to 1 tsp. peppermint extract- optional, and to taste

1. Prepare the pan first. Layer a half sheet pan or cookie sheet with aluminum foil. For the fancy folk, a Silpat.
2. Create a double boiler to melt respecting chocolates. Place a saucepan with a few inches of water over medium heat, bring to a gentle simmer. Place dark chocolate in a glass or aluminum bowl, and put over water. It should not touch the water, or it will scorch the chocolate and you'll lose friends.
3. Melt the dark chocolate completely, then pour into prepared pan. Smooth chocolate to an even layer that almost reaches the edges. Place in the refridgerator to cool while preparing the rest.
4. In a food processor (or bag with rolling pin) blitz the candy canes until mostly chopped. Mine created a lot of dust, so I scooped out the bigger bits to press on top and mixed the dust with white chocolate.
5. Melt white chocolate in double broiler, using same process as above.
6. Once melted, mix in the candy cane dust and peppermint extract if using.
7. Grab pan from fridge, smooth white chocolate over the top, trying not to swirl the two into mixing.
8. Press the remaining candy cane bits into the top, and chill again.
9. Once hardened, break up the bark into any size pieces you feel like. Distribute in pretty cellophane bags, or be a hoarder and keep for yourself.

Store in an airtight container for probably up to 3 weeks. This is a guess, as it lasted nowhere near as long.

Sweet and Salty or the Best Birthday Cake Ever

2009-12-08T13:27:00.014-05:00

I am not the world's best gift giver. I certainly know people who are, like an old roommate, who put incredible amounts of thought and love into what they give you. Presents that don't go in the "thanks for buying me crap I'll never use" category. Given half a chance, I would rather gift you with baked goods. That is where I really shine, and can direct all my love, energy, time and ingredients into treating you with something special.
Nic's birthday happened while she was on her honeymoon in Italy, and was thusly ignored. If you're in Italy, no whining about a birthday celebration. Nic and I are champions of waiting eons to give the other a birthday present. I'm still waiting on a certain handmade birthday dress from two years ago that was absolutely beautiful, but was more optimistic about my actual size than I am. So a few weeks after said birthday, I made a promise to bake something combining her new favorites: salt and chocolate.

With deep, dark chocolate nothing brings out the flavor like the sharp contrast of salt that brings the vanilla, coffee, true chocolate flavor forth. I had zero idea of where I was going to go with a baked good, but a quick foodblogsearch.com trip found Sweet and Salty cake. After obsessively reading food blogs for a long, long time, I was definitely familiar with the guys of Baked and their awesome desserts. A bakery in Brooklyn, Baked is home to the Sweet and Salty cake, moist chocolate cake soaked in salted carmel sauce with whipped carmel ganache frosting. And a sprinkle of fleur de sel to...gild the lily? I'm pretty sure its already gilded and dipped in gold so we'll just call it garnish.

So naturally, I decided to make it. Which meant that I took the basic idea and bastardized it. I choose to make this in an afternoon, which meant way faster than the original. Three separate recipes jumped into to create a substitute. Also, the Whisk Away kitchen is decidedly low-tech at the moment. A candy thermometer or even instant read meat thermometer would enable you to make the real carmel meant for this cake, whereas I chose Deep, Dark Salted Carmel Sauce from Smitten Kitchen (hey Deb! huge fans here)

Here's what I did:

Sweet and Salty Cupcakes

Serves 12. Supposedly.

1. Cake:

Molly Wizenberg's chocolate cake recipe. Its in her fabulous book, A Homemade Life: Stories and Recipes from My Kitchen. Or any other fabulous chocolate cake recipe that makes 12 cupcakes.

2. Bake the cupcakes as directed.

3. Let them cool for 30-45 min.

In the mean time make this:

4. Salted Caramel Sauce

Adapted from Smitten Kitchen

1 cup sugar

6 tbl salted butter- go all out for this, I chose Plugra

1/2 cup heavy cream + 2 tbl at room temperature

1. Melt the sugar in a large pot, probably 2-3 quarts over medium to medium low heat. Be careful at this point, sugar is picky. Wait for the outside edges to melt, then pull them towards the center with a wooden spoon. Soon the whole mixture will melt. Cook until a nice dark color, just before burnt.
2. Add the butter all at once. The caramel will foam vigorously, but stir through it. It shall be calm.
3. Turn off the heat and add the cream, stirring energetically throughout to make a smooth sauce.
4. At this point, its very pourable. Wait for it to cool to a thicker consistency to pour over the cupcakes. The remaining sauce can be stored in the fridge for about 2 weeks, and heat gently in the microwave to restore to pouring consistency.

5. Soak Cakes:

I poked holes in the cupcakes with a fork, then spooned caramel down over the tops. Let soak in, then add more.
Let cool completely.

6. Frost:
Chocolate Caramel Ganache
8 oz. chocolate, finely chopped

1 cup heavy cream

Few tablespoons of Salted Caramel Sauce

1. Over medium low heat, gently heat the cream until small bubbles appear around the edges.
2. Place the chopped chocolate in bowl, and pour cream over.
3. Stir until well combined, then add a few tablespoons of caramel, to flavor. Let cool completely, to a thick spreadable consistency.

4. Sprinkle a few flakes of fleur de sel over the top, or Trader Joe's Sea Salt.

Split one with you sister, "just to try them." Then go home and eat another one, because you never were good at sharing.

Salting your chocolate, aka Let me change your life today.

2009-12-08T09:58:00.003-05:00

We all can appreciate the simple chocolate bar, elixir of women everywhere. For the most part, I would agree that those Mayans really had it all figured out [except of course, for that lasting civilization bit].

Before

Though lately, my dear old friend Dark Chocolate has gotten a bit tired. Predictable even.

During the grueling search for a rehearsal dinner location, we endured dozens of dinners out in the city. But we were rewarded by the discovery of Ecco's delicious olive oil gelato with salty caramel and chocolate. It was inspirational, along the lines of the fleur de sel caramels and chocolates everywhere.

So at home I learned, all it needs is salt.

I preached the gospel of salty chocolate at the Thanksgiving table, and found many eager converts. Give it a try, you will never go back.

Girl Crush

2009-12-02T21:20:00.001-05:00

I have a non-secret girl crush. I don't know when it started, and I don't care. Its not secret because I share it with everyone. Probably too much. Its that je ne sais quoi style, creative talent, her bangs for crying out loud. I may not know what it started with, but I do know what cemented it was 500 Days of Summer, and this video. So without further ado, I present:

This might be true love. (or a great Christmas present! )

Texas Recap

2009-12-02T17:56:00.012-05:00

This is actually from 2005...but you get the idea

And so I returned. I felt like Odysseus in the Odyssey, vaguely. After 11 months away from the great state of Texas, it was time to head back for Thanksgiving. For a week I ate, cooked, napped, looked at home construction sites, and heard stories from the farm.

Thanksgiving's Cranberry Compost from my Aunt Karen Crocker

Across the highway from my parent's neighborhood

This is that that fence contains. A herd of buffalo. And just beyond the hump is the second part of the herd, a camel. As a gift of a Sheik to the man who owns these buffalo and land, Ross Perot Jr.

This is a true story.

Soon enough both Nic and I will return for Christmas festivities. Stayed tuned for more Texas adventures.

Once in a Blue Moon

2009-12-01T23:32:00.002-05:00

Come New Year's Eve 2010 not only will we have to figure out what we going to call the upcoming year [Twenty ten? Two thousand ten? The horror.], but also what to do with the extra full moon on our hands.

Source

A rare astronomical event, curiously named a Blue Moon, will occur that evening, featuring the second full moon of the month of December. And guess which national beer brand is taking advantage of this phenomenon? That's right, Blue Moon Brewing Co. has released a special Grand Cru [read: more Belgian-y, more price-y] in celebration, and is sponsoring entertaining ideas on Chow.com.

As a marketer myself, I have to say this may be the most brilliant beverage promotion to grace this decade. I mean, it's only once in a blue moon an opportunity like this comes along.

Whisking Away: Slapsgiving in CA

2009-11-25T12:51:00.009-05:00

The past two years we pulled off the ultimate coup d'etat by convincing both my family and Chris' family come to our place for Thanksgiving. Rather than trying to split our time flying half way across the country or all the way across the country, they both showed up at our doorstep and I could cook my happy little non-traditional meal. Sleep in my own bed. Avoid suburbia.

But this year, we're headed to California to see the reason Chris' best man was absent from our wedding last month.

I think we've found a superior alternative to Butterball.

Instead of getting the extremely-recently-married-Thanksgiving-travel-pass, we're off to the OC to meet our nephew and teach him how to pronounce Aunt [distinctly different from the picnic-ravaging insect in my opinion]. And there will surely be serious lobbying for Thanksgiving ATL 2010.

So in the spirit of spending the holiday with your new and interesting collection of friends and family, may you discover the true meaning of Slapsgiving.