Tasty Bits and Knits

The Salad that Saved Scallops

2010-07-20T10:18:00.000-07:00

On a slightly ambitious whim, I bought some scallops the other day. Not just some. A pound. Now this might not sound like a big deal, but:

A. There's only me and Ty. And a pound = 15 BIG scallops.
B. I've never cooked scallops in my life
C. I don't even really LIKE cooked scallops.

I mean, just look at them.

So you can see why this might have been a rash decision.

But they were on sale! And it was a challenge! Two things I can never say no to.

Truthfully, the only scallops I ever really enjoy are raw and tucked in sushi rolls with other stuff. When they're cooked, they seem like sort of fishy, flavorless lumps of rubbery something-I'd-rather-not-think-about. I've eaten them....but I have never really honestly enjoyed them.

Until maybe now.

Now I will admit something: cooking scallops is harder than it looks. Sure, when you watch Hell's Kitchen and see Gordan Ramsey throw a pan of imperfect scallops across the dining room because a competitor has sent them raw up to the pass, you think, "Jesus, all you're doing is searing them in a little oil- how hard is it to watch them turn golden?" Or at least I do. But you DO have to have the heat just right- high enough to get a nice, browned exterior without leaving the inside underdone, yet low enough that you don't burn the oil and destroy a very nice, $100 all-clad skillet (like I nearly did). Most of my scallops came out all right for it being my first time, but I had a few that were a little rubbery. So I'm sorry Hell's Kitchen contestants- I will now only continue to judge you on your horrendous personalities, rather than your cooking abilities.

So this is the salad that saved scallops for me. The best thing about it is that it is quick to prep and easy enough to make as a decadent lunch to impress someone special...or just treat yourself. Hazelnut oil is my new-found love, and I plan to use this dressing in many other salads. The balance of a hearty amount (and I do mean A LOT OF) blue cheese, crispy red onions, and fresh dill combined with the sweetness of the dressing compliments the simplicity of the scallops. It just all comes together very nicely, and YES- Tyler and I did eat a whole pound of scallops for lunch. And I liked it.

Seared Scallop Salad with Orange-Hazelnut Vinaigrette
adapted from Perfect Spanish Cookbook

1 lb fresh shelled scallops, (bay or sea)
1/4 red onion, sliced very thinly
6 oz blue cheese or gorgonzola
4 Tbsp orange juice
3 tsp hazelnut oil
4 tsp olive oil, divided
1/2 clove of garlic, pressed or chopped very finely
2 Tbsp fresh dill, chopped
salad greens
salt and pepper

Whisk together orange juice and garlic. Continue to whisk while slowly pouring in hazelnut oil and 1 tsp olive oil. Season with salt and pepper.

Rinse scallops and pat dry. Heat the remaining olive oil in a large skillet. Add the scallops and cook over high heat until each side is golden brown. Transfer scallops to a bed of salad greens, scatter blue cheese, dill and onions over the top, and drizzle with dressing. Serve warm.

Homemade Cherry Garcia Ice Cream

2010-07-15T16:06:00.000-07:00

Since we are smack-dab in the middle of summer here in Sacramento, and the temperature has started to skyrocket, I find myself craving ice cream nearly all the time. AND I've decided not to feel guilty about it. You see, ice cream is not meant to be just an after-dinner treat. When Ty and I went to Peru a few years ago, I remember 10am and 2pm being appropriate times to enjoy an ice cream cone out in the plaza- not just for us, but for all the local kids...and businessmen. It was like clockwork. The ice cream carts were busier than I've ever seen them here in Sacramento, and no one looked like they felt guilty about indulging in an after breakfast/lunch dessert. There is nothing quite like sitting on a park bench on a breezy midmorning watching adults walk around with ice cream cones in their hands and smiles on their faces.

So why, oh why, can't I?

Tyler brought home two bags of fresh cherries the other day, which prompted me to experiment in making my favorite Ben & Jerry's flavor and discover how it stands up to the original. The result: very satisfied! This recipe is EASY and delicious- and not terrible for you. If you want to go all out and experience a much richer, creamier texture, you can always sub in more cream for the half and half/milk portions- it's up to you.

Homemade Cherry Garcia Ice Cream

3 c fresh cherries, pitted and halved
1 1/4 c sugar, divided
4-5 Tbsp lemon juice
1 1/2 c milk
1 c heavy cream
1 3/4 c half and half
1 1/2 tsp vanilla extract
1 12 oz bar of dark chocolate (I used 70% dark, but you can use your favorite)

In a small bowl, combine the cherries with the lemon juice and 1/2 cup of sugar. Stir gently and allow the cherries to macerate in the juices for at least 3 hours (overnight if you can wait that long). Gently mash the cherries with a fork or potato masher, then strain, reserving the juices. Take about 1/3 of the cherries and puree them with a blender. Set juices, halved cherries, and pureed cherries aside.

In a medium mixing bowl, use a hand mixter on low to combine the milk and remaining sugar until the sugar is dissolved, about 2 minutes. Stir in heavy cream, half and half, vanilla, cherry juice, and pureed cherries.

Chop the chocolate into chocolate-chip sized chunks, no bigger or it could ruin your machine. Set aside.

Pour the mixture into your ice cream machine* and let it do it's thing. Five minutes before mixing is completed, add the halved cherries and chocolate chunks. Mix-ins should be completely incorporated before stopping your machine.

*Make sure to follow your ice cream machine's directions for mix-ins and quantity. This recipe makes about 7 cups of ice cream, so double check your machine's specs before you start!

For firmer consistency, transfer to a freezer-safe container for at least 2 hours to set. Or enjoy right out of the machine, like I did. Yummy!

A Fresh Twist on Fish

2010-07-15T00:13:00.000-07:00

Ok. Let me preface by saying that I love me a good fish dish. Cook it any way you like- fried, sauteed, seared, baked or breaded- and I will gobble it up. Seriously, mothers around the world would be proud of how well I can clean my plate when it comes to seafood. Now that its summer and Tyler and I have been focusing on lighter fare to escape the heat, fish has become an excellent (and cheap, if you shop at TJs) staple in our dinner (and sometimes lunch) diets.

But how to keep it interesting?

I came across this fantastic recipe on Cookinglight.com, and can honestly say I've never tried anything like it. It is an extremely simple recipe, a quick clean-up (which Tyler likes), and the flavors are new, interesting, and refreshing. I made this for Sarah last time she came to visit, and I wish I could make it for every house guest I ever have.....but come to think of it, why couldn't I?

Now, if you're not exactly an adventurous cook, you may need to make a quick grocery list before making this dish. The sides are optional, but I found that red quinoa was a beautiful (and light and healthy!) addition, and counted loosely as a "starch" (I know it's a seed, but it's close enough). For greens, wilted spinach or mustard greens were delicious- I even tried out a new Thai spinach from the farmers market, which had much bigger leaves than normal spinach and were highlighted with beautiful streaks of purple....nothing like adding some beauty to your meal, especially after you make something like this. But feel free to use rice, potatoes along with a salad or green beans....as long as you have a starch and a veggie to balance it out. (Another hint: It's also DELICIOUS if you pile all those ingredients + fish + sauce on a crispy piece of toasty ciabatta....I'm just sayin'....)

I've made this dish with both halibut and talapia, and I assume it would work with most varieties of white fish. The halibut was a much "meatier" meal, being a heavier fish, and stood up nicely against the spicy sauce, but the talapia was fresh and light and as long as you went a little lighter on the sauce, the subtle flavors were not overpowered. So in addition to being delicious, this is a very versatile recipe, so good luck and good eats!

Garam Masala Halibut with Spicy Mint-Cilantro Yogurt Sauce
from Cookinglight.com

1 serrano pepper*, halved**
1/2 cup fresh cilantro leaves
1/2 cup chopped green onions
1/4 cup Greek-style yogurt
4 tsp low-fat cream cheese
1 1/2 tsp fresh lemon juice
1/2 tsp minced peeled fresh ginger
1/8 tsp salt
1/8 tsp sugar
1/8 tsp cumin seeds
1 garlic clove, crushed
2 Tbsp chopped fresh mint
1/2 tsp garam masala
1/4 tsp salt
1/4 tsp pepper
4 (6-ounce) skinless halibut fillets (or any white fish you like)
1 Tbsp olive oil
1 Tbsp butter

*Serranos are notoriously spicy, despite their small size. I used a whole pepper and had trouble finishing my meal without 2 or 3 beers....I would recommend using HALF a pepper to start- maybe even a quarter if you are a weakling (no judgement).

**Also, if you do not have gloves, use small plastic baggies (sandwich bags work well) to cover your hands whenever handling these peppers. The juice from these babies are brutal, and linger long after you think you've washed it all away. Contact-lens wearers, I'm talking to YOU. I'm speaking from experience here, so chop safely, people.

Remove seeds from half the serrano pepper; leave seeds in other half of pepper. Place both pepper halves in a mini food processor and pulse until minced. Add cilantro and next 9 ingredients (through garlic) and process until smooth. Add mint, and pulse about 5 times (you want the mint to be more chunky than the rest of the ingredients). Set aside.

Heat a large nonstick skillet over medium-high heat. Combine garam masala, salt and pepper; sprinkle evenly over both sides of the fish. Add oil and butter to pan; swirl until butter melts. Add fish to pan; cook about 3 minutes on each side (depending on type of fish!) or until desired degree of doneness.

Hearty Whole Wheat Zucchini Bread

2010-07-14T23:12:00.000-07:00

I know what you're going to say. It looks gross. I prefer to call it "rustic." I have a beautiful tart recipe I really wanted to try, but I also had pounds of zucchini in the fridge..so this is what came of that. I remember buying lots for a specific reason.....I just don't remember that reason now. So I made a favorite snack from smitten- quick zucchini saute (a MUST TRY....you never thought something so simple could be so delicious)....but still had a lot of leftover zucchini.

So zucchini bread it is.

I can honestly say I've never tried making it before now. Can you tell by the first picture? Of course, I HAVE gobbled it up when coworkers and friends have offered me some, but for some reason I'd never gotten around to making my own. I remembered my mentor teacher from phase III of my teaching credential program talking about how she loved to jazz up her baking recipes with extra cinnamon and flax seed, subbing whole wheat flour for the normal stuff. I was inspired to come up with a slightly healthier version that I could get away with eating without feeling guilty; one that would last me a week's worth of busy teacher breakfasts (once I lock down that job...). And this was the result.

I started with smitten's recipe and went from there- as usual, adding and adjusting to my hearts content. I still think this recipe is a work in progress: next time I will try omitting all the oil for applesauce just to see how it comes out (and I'll let you know- I'm afraid it will change the consistency- we'll see)...but I thought it turned out pretty darn amazing. It's probably not as sweet and light as traditional zucchini breads you're used to, but that's sort of the point. The whole wheat flour makes it much more dense and filling. One big slice of this stuff will fill you up. And it makes two loaves, so unless you plan on sharing with family or coworkers, you might want to freeze one for later!

Hearty Whole Wheat Zucchini Bread

loosely adapted from SmittenKitchen

3 c whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp nutmeg
1 1/2 Tbsp cinnamon
2-3 Tbsp ground flax seed (optional)
1/2 c chopped walnuts (optional)
1 c raisins or dried cranberries (optional)
3 large eggs
2 1/2 c grated zucchini
1/2 c olive oil
3/4 c applesauce
1 1/4 c sugar
2 tsp vanilla extract
softened butter for greasing the pans

Preheat oven to 350.

Grease two loaf pans* with butter and set aside.

Sift together flour, baking soda, baking powder, nutmeg, and cinnamon. Add flax seed, walnuts, and raisins/cranberries if you like.

Whisk eggs and sugar together until sugar is dissolved. Add remaining wet ingredients and mix well.

Add wet to dry and fold together until combined. Pour evenly into the two loaf pans and bake for about 50-60 min, or until a toothpick or knife comes out clean.

*You could also use muffin tins, but the bake time will be cut down substantially, so watch them closely!

Curry Carrot Soup

2010-07-13T07:51:00.000-07:00

It's been a while since I've posted, and I have a crap ton of recipes to share from over the past month or so. A lot has happened since you last heard from me. I'm still frantically applying for teaching jobs, hoping to snag one by August, but it's not looking good....and as a result I have turned back to food service..which I swore I would never do once I had my credential. But lo and behold, California is financially f***ed right now, and teachers (among many other important professions) are paying the price.

So I found a job at a casino, quickly quit after experiencing a week and a half of horror, and was lucky enough to get my old job back at the Marriott where I have picked up 4-5 shifts a week in room service, the restaurant, and bar. Although it's not my dream job, I'm glad that I work so close to home with great people and a good boss....and it pays the bills....barely. Although it's not ideal, I'm content for now; though one downside is that I have far less time for cooking now that I work nights, since dinner seems to be my meal of choice. However, I have been saving up a few recipes to share with you, so I vow to keep the posts short and more frequent, because there are some dinners and desserts coming that will blow your mindhole.

This is my favorite carrot soup recipe to date- especially for summer. Its great hot or chilled, and you can vary the heat factor depending on your tongue's tolerance. Personally, I love a good, spicy kick in the teeth, but for you sensitive types, I recommend using about half the curry paste the recipe calls for to start.....and you can always add more.

Silly lil' side note: I came up with this recipe the same day Sarah posted hers. I guess great minds think alike! For her non-curry version (and other gluten-free creations) check out her blog here.

Curry Carrot Soup

5 cups carrots, peeled and roughly chopped
olive oil
1 large onion, roughly chopped
1 large shallot, chopped
1 tsp red pepper flakes
5 Tbsp fresh ginger, diced
3 large cloves of garlic, diced
1 box + 1 1/2 c of veggie stock
1 can coconut milk
1 1/2 Tbsp red curry paste (I used Thai Kitchen)
2 tsp fish sauce
pepper to taste

Coat a stock pot generously with olive oil on medium heat. Once the pot is hot, add the onions and shallots, stirring every now and then until they become slightly translucent. Add pepper flakes, garlic and ginger and cook at least 2-3 minutes more, or until the flavors mix and your kitchen smells like heaven. Some stoves may run a little hotter (like mine), so watch this mixture and turn down the heat a little if you need to- just don't let the garlic burn! Next, mix in carrots and half the stock, kicking up the heat to high, and cover until the carrots are softened. Stir in red curry paste until incorporated.

Remove carrot mixture from heat and transfer to a blender. Puree (in batches, if necessary) until smooth. Transfer back to stock pot and return heat to a low simmer. Stir in remaining stock, coconut milk, fish sauce and pepper. Serve hot with a garnish of fresh basil or cilantro.

Very Veggie Pizza with Gorganzola White Sauce

2010-06-02T19:59:00.000-07:00

Now don't take this the wrong way, but one of the best things about getting married is all the new kitchen stuff you get to register for. I know Tyler backs me up on this, because he gets to eat all the yummy creations I come up with while using this stuff. The registering part is fun- going kind of crazy with that geeky little gun...."I want THAT....and THAT....ooooo and THAT...."

And don't even get me started with the online registry. It can go on for daaaaaaays. Literally pages and pages for each store. So many wonderful gadgets that I could never possibly afford, let alone fit in our tiny midtown apartment.

Which is why, with our one-year wedding anniversary rapidly approaching, I recently logged in to my online registeries, created a year and a half ago, to mourn the possibilities that were never actualized...the beautiful All-Clad waffle-maker, Vita Mix, and elusive Kitchen Aid mixer I WILL have before I die.....but also to celebrate the precious little machines we did receive that have made such a huge difference in my culinary life.

Namely....specifically....my bread machine.

I know there are people on both sides of this argument. Some swear that certain breads are better when made by hand the old-fashioned way, rising in a oil-covered bowl...and I don't doubt it. Until I expand my baking knowledge and practice, I will believe the experts. But for those of us who live in tiny little uninsulated apartments with no temperature control...for those of us who have not yet graduated past basic french and whole wheat....for someone like me....I prefer the ease and efficiency (and temperature regulation) of my beloved Cuisnart bread machine.

You LITERALLY just throw the ingredients in and forget about it until it beeps at you! Amazing! And my favorite feature? Pizza dough.

It's completely opened up a world of possibilities with homemade pizza. Garlic herb crust? Whole wheat? Perhaps a honey cinnamon (mmm dessert pizza...)? Oh the possibilities!

Over the past year I have experimented with many different types of pizzas (mostly vegetarian varieties), and each time I make one, Tyler swears it's the best one yet. But honestly, every one seems to be the best one. Maybe it's the careful spacing of the toppings (cooking is one of the only activities where I seem to have major OCD), maybe it's the homemade sauce, or maybe it's all the love that goes into it- but nothing seems to beat homemade pizza.

This is just the latest concoction, though also my first pizza post on this blog. Expect many more to come. Because here in the Madden house....we sure do like our pizza.

Wheaty Parmesan Pizza Crust:
2/3 c luke-warm water (about 80-90 degrees) (I found I needed a liiiiittle bit more as it was mixing)
1/2 tsp sugar or honey
1 tsp salt
1 Tbsp olive oil
1 1/4 c bread flour
3/4 c wheat flour
1 Tbsp toasted flax seeds
1/4 c finely grated parmesan
1 1/4 tsp yeast

Sauce:
2 Tbsp butter
2 Tbsp flour
1 c warmed milk
2-3 oz gorgonzola crumbles
salt and pepper to taste

Toppings:
a small handful of cornmeal
olive oil
balsamic vinegar
2 1/2 c mozzarella/parmesan cheese mix
1 large red onion, cut in 1/4 inch slices
2 small zucchinis, sliced as thinly as possible
a couple big handfuls of spinach
2 thinly sliced tomatoes
1 head roasted garlic*, roughly chopped
1/4 c toasted pinenuts, if you can ~~afford them~~ scrounge some up

*Cut the tip off the head of garlic, exposing the cloves. Place cut-side up in a pouch of foil. Drizzle with a healthy amount of olive oil and sprinkle with salt and pepper. Close up the pouch, twisting the foil at the top (almost so it looks like a garlic clove!). Roast in oven at 400 degrees for about 30 minutes. Let cool for about 5-10 minutes, then remove cloves by squeezing from the bottom. They'll pop right out!

Start with the dough. Place ingredients in order listed in the bread machine and follow your appliance directions. While the dough is working, prep the toppings and sauce (directions to follow).

In a small saucepan, heat butter on low until melted but not browned. Whisk in flour, continuing to mix occasionally for 2-3 minutes. Slowly and continuously whisk in warmed milk, stirring constantly. Once the mixture is smooth, continue to cook, stirring every so often to allow sauce to thicken. Remove from heat and stir in gorganzola crumbles until just incorporated. You want to keep it kind of lumpy!

Coat a medium-sized skillet with olive oil and bring to medium-high heat. Add zucchini and saute for a few minutes, until slightly softened. Drizzle with balsalmic and cook for about a minute more. Sprinkle with salt and pepper, remove from heat and transfer to a small bowl.

Wipe out skillet with a paper towel and again, coat with olive oil and bring to med-low heat. Add onions and continue to stir occasionally for about 10 minutes, until the onions are softened and starting to brown the bottom of the pan. Deglaze with a small amount of balsamic or red wine (oh yum), cook for another few minutes, then remove from heat.

Preheat oven to 500 degrees (or as hot as your oven will go) and put a pizza stone in the oven (if you have one). Once the dough is ready, remove it from the machine and transfer to a lightly floured counter top surface. Roll flat and stretch dough to the desired shape and thickness. Remove heated pizza stone from the oven and sprinkle lightly with cornmeal. Transfer crust onto the hot stone. It will quickly start to shrink, so you may need to continue to stretch the dough as needed. With a fork (or your fingernails- they're clean, I swear!), poke very small holes in the crust. Brush crust with olive oil and put in the oven for about 4-5 minutes, or until the crust starts to turn slightly golden. Remove crust from oven, add ANOTHER drizzle (yes! again!) of olive oil, and with a rubber spatula spread the sauce as evenly as you like (I like the sauce to reach the very edge, but you might be a little less crazy).

Layer the toppings in the following order**:
cheese
spinach
cheese
zucchini
tomatoes
onion
cheese
garlic
pinenuts

**Think of the cheese like glue; it's important to do a few different layers, especially if you have a lot of toppings, otherwise your toppings may fall off in one big chunk, and you certainly do not want that. So see? There is always. always. always! a method to my madness.

Cook at the highest oven temp you can go until the cheese is melted and the edges of the crust are nice and crispy. Remove from oven, let cool for a few minutes before cutting (so the cheese can set). Top with red pepper flakes and extra fresh grated parm if you like. Yummy!

In my next pizza post I will tell you about Fat Tuesday...every Tuesday. It's sick, really.

Mahi Mahi Corn Chowder and Popovers

2010-04-30T10:54:00.000-07:00

I know that most people are probably sick of these unseasonably cold storms and ready for the sun to start shining, but to tell you the truth, I sort of like them. They've inspired me lately to experiment with cozy soup recipes, and now....well, I'm a little obsessed.

Not to say I don't love the warm weather. Actually, I revel in it. But I've JUST gotten into all the variations and limitless possibilities that come with making soups- just in time for the Sacramento heat to start stretching it's scalding fingers across the valley and force us to flee indoors to the safety of our AC or into the American River where we'll spend all day floating with sixers of Simpler Times.....

Ok, ok. I AM ready for summer. But I'm NOT ready for my soup obsession to stop!

I just had to come to terms that I'll have to experiment with cold soups- something I'm not a huge fan of (though I do love me some good gazpacho). It's just not the same. I guess I could concede to the fact that warm weather does not mean the death of warm soups- I mean, in Peru, even in the dead of summer, soup is always always ALWAYS the first course (and man, do they make some good soups). Maybe I just need to wrap my head around that philosophy. Maybe I should try always having a soup on hand like that for a starter, and see if that practice can survive a Sacramento summer. Maybe....

Or maybe I can resign to putting the stockpot back on the shelf until the leaves start falling and the wind starts blowing. Maybe I can supress my soup craving with an abundance of summer smoothies and fresh salads and heralicious pasta sauces.

But maybe not. We'll see.

For now, until I lose that lovin' soup feeling, I'll continue to experiment. I've been wanting to make a corn chowder for a while, and when I came across a recipe in Good Eats for a talapia corn chowder, I almost died, thinking "I WANT NOW." No talapia in the fridge, but I did have mahi mahi, which I thought would be an easy substitute. However, the recipe reviews were not great. Many complained that the chowder was too thin, and for me, this was a dealbreaker. I do not do thin chowders. For me, a good chowder is thick and creamy and chunky. It's got to really warm your soul. Thin, runny chowders are unacceptable.

So I did some scouting, looking up other corn chowder recipes, until I came to the Barefoot Contessa's recipe where she uses turmeric, and I thought, "Yes. Mama like." (Sidenote- although she uses a lot more fat than I usually like, I ADORE Ina Garten's recipes, and can usually alter them just enough so I don't feel too guilty about make them.) So using a combination of suggestions from Ina and Good Eats, plus a little divine culinary inspiration, I came up with this recipe. And I love it I love it I love it. I was a little scared that the mahi would make it too fishy, but it didn't turn out that way at all. In fact, I LOVED the addition of fish, and I honestly don't know how I could ever go back to just plain corn chowder. It was a combination that made me excited, yet a little apprehensive, but turned out to be absolute perfection.

I used russet potatoes only because we had tons leftover from Ty's birthday, but I think baby reds would be slightly less starchy and add some accent color. You'll notice that my measurements for this recipe aren't really exact- partly because I like the fact that you can tweak it to your own tastes, but mostly because I just sort of threw things in a pot and added by taste. When I went back in my head to try and actually remember everything I did, it took a while. Some suggestions- depending on how thick or thin you like your chowders, add or subtract the amount of stock. I actually used a little less than two boxes, because I like the chunky ingredients to really clutter up the soup. Increasing the amount of potatoes will help as well- as they cook down, the starches will act as thickeners. You can add more dairy if you like it creamier, like a traditional New England clam chowder (I didn't go that far), or you can add more lemon juice if you'd like a more acidic bite. As always, play around with the measurements! There is some room for error here, but I wouldn't sweat it- you can always add more of something to balance it out.

Oh, the beauty of soups!

Mahi Mahi Corn Chowder

3-4 Tbsp olive oil
5 strips of bacon, chopped
2 1/2 c chopped mirepoix (celery, onion, carrot)
2 cloves garlic, minced
2 Tbsp unsalted butter
1 tsp turmeric
2 tsp thyme
1/4 tsp ground cumin
salt and pepper to taste (I like a lot of pepper!)
3 Tbsp flour
a couple glugs of a good IPA beer
2 32 oz boxes of chicken or veggie stock
4 c chopped potatoes
3/4 - 1 c half and half or whole milk (or a mix!)
mahi mahi filets, chopped into bite-sized pieces
2 12 oz cans of corn
3-5 Tbsp lemon juice 3 scallions, chopped, for garnish

In a large stockpot cook chopped bacon and olive oil on med-high heat until bacon is crispy. Remove bacon bits with a slotted spoon and set aside. Add mirepoix and butter to rendered fat. Reduce heat to medium, stirring occasionally until onions are translucent, about 10 minutes. Add garlic and all spices to mixture and give it a good stir, allowing those flavors to meld for 3-4 more minutes. Add flour and reduce heat to med-low, incorporating for about 1 or 2 minutes. Add beer, and cook for another 1-2 minutes. Add potatoes and stock, bring to a boil, then reduce for a simmer, uncovered, for 15 minutes or so.

When the potatoes are softened, add corn, reserved bacon, half and half, and mahi mahi pieces, continuing to simmer. The fish should cook fairly quickly, within 4-5 minutes. Remove from heat and stir in lemon juice. Serve, topped with a garnish of chopped scallions and a popover on the side.

Popovers
adapted from Ina Garten

1 1/2 c milk, room temp
3 large eggs, room temp
1 1/2 c flour
3/4 tsp salt
2 Tbsp unsalted butter, melted, but not hot, plus more for greasing the pans

*I made this recipe with muffin tins- if you have popover pans, you may have to adjust the cooking time slightly. Also, if you forget to take the eggs out of the fridge until the last minute (like I did), warm them to room temp by placing them in a warm water bath for a few minutes. Works like a charm.

Makes about 18 popovers.

Preheat oven to 425.

Grease muffin tins liberally with butter. Really get it in there. Set aside until oven reaches temp.

Whisk together eggs, flour, salt, milk and butter. No need to incorporate in any particular order. The batter will be very thin, and that's ok!

Pop the greased-up pans into the oven for exactly 2 minutes. Remove heated pans and fill muffin tins halfway with batter.

Return to oven and bake for 27 min. In this time you should try to do everything in your power to NOT open the oven door. If you're anything like me, this will be very, very difficult...I'm a notorious peeker. This is especially hard to do on your first popover batch, when you don't really know how your finicky oven will treat these delicate little puffs of goodness. So you may have to play with the bake time, depending on your appliance. Ina's original recipe called for 30 minutes, which was too long for mine, and I ended up with popovers darker and crispier than I would have liked. They should puff up above the tin, and be slightly crispy on the outside and full of...well, nothing on the inside (except delicate, eggy, buttery air).

These were delicious with a little extra butter (BAD ASHLEY, BAD), then dipped in the soup. I think I may have a new popover obsession....and they're so EASY. Easy to make, easy to eat. Since they consist mostly of air, it's reeeally easy to eat 3 or 4.....or 5 of them. I plan to play around with different variations, so I'll keep you updated. Enjoy!

Lemon Garlic Cream Fusilli with Roasted Tomatoes, Peas and Spinach

2010-04-26T18:38:00.000-07:00

I know it's a long name, but I had to fit everything in to really convey the full experience.

Every culinary endeavor is like a puzzle for me: how to use the ingredients I have to create something awesome WITHOUT having to make a trip across the street to the grocery store. When you don't have a lot of money and your husband is in grad school and the state's budget cuts are seriously impeding finding a job (*shakes fist defiantly at the capitol building*), you really have to get creative. I can't go out and simply buy a $10 chunk of greuyer whenever I feel like it (though sometimes I do). I don't like to splurge on out-of-season veggies or primo cuts of meat. So this daily challenge is something I revel in. It's my own personal little Iron Chef episode, and the fewer ingredients, the more exciting (or frustrating, in some cases) it can be.

But now that volleyball season is over and Ty comes home early, I can sometimes send him to the store for that much-needed missing ingredient that I just HAVE to have (but could probably do without). I'm a little spoiled in a way, though I know he doesn't mind walking across the street for a few minutes while I whip up a fantastically healthy and delicious meal. So see? It all balances out.

So the other night when I sent him to the store for milk, he didn't question it. He just put on his headphones and good-naturedly started out the front door. When I yelled down the hallway as he was leaving to also get some half and half, cream, and a quart of whole milk, he sort of looked at me funny.

"A bag full of dairy?"

"I'll make you ice cream."

I'm a pretty good wife.

Truthfully, this dish could be made without a cream sauce, but something about the cream and lemon and garlic mixture compliments the sweetness of the peas so perfectly that I couldn't skimp. If you wanted to cut out the dairy, make sure you save about a half a cup of the pasta water to throw in, along with a squeeze of lemon and a drizzle of olive oil. This also tastes great, and is really nice in the summer heat when you can't stand the thought of milk products. But tonight, in the wake of an unseasonly cold and rainy storm, I was craving a cozier meal.

What I love about this dish is the fact that it is so chock-full of veggies, it's almost like a salad and pasta in one. No need for a side salad with this one- it's already incorporated. Although I do feel the need to express that a nice zinfindel and some crispy garlic bread are almost required to complete the perfection of this meal. So remember: don't skimp.

I'm too embarrassed to post a picture of the final dish because I actually roasted the tomatoes a little too long and they disintegrated, making the final meal look like a hot mess. But it still tasted good. (Trust me?)

Lemon Garlic Cream Fusilli with Roasted Tomatoes, Peas and Spinach

12 oz whole wheat fusilli pasta
1 c frozen peas, thawed
12 oz grape or cherry tomatoes
a couple handfuls of fresh spinach
1/3 c parmesan reggiano, finely grated
olive oil
salt and pepper
parsley, for garnish

for the sauce:
2-3 cloves of garlic, minced
juice from 1 lemon (meyers work best- more juice)
2 Tbsp butter
2 Tbsp flour
1 1/2 c milk or cream
1/2 shallot, minced
salt and pepper to taste

Preheat oven to 400. Place the tomates on a baking sheet lined with foil, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for about 7-10 minutes, or until they start popping. Once the skin looks a little wrinkley and they are softened, remove from the oven. You do not want to over roast the tomatoes or they will fall apart once they are mixed into the pasta.

Transfer the tomatoes to a large serving bowl. Add spinach leaves and peas. Set aside

Meanwhile, bring a pot of water to a boil. Add a big pinch of salt, and throw in the pasta. Follow the suggested cook time on the box and cook to al dente. Once the pasta is cooked to your desired firmness, drain the water and add the pasta to the spinach, peas and tomato mixture. Cover the bowl with a plate, lid or foil. This will trap the heat and help to wilt the spinach a little while you make the sauce.

For the cream sauce, melt the butter in a small saucepan on low heat. Add shallots and sautee for a few minutes, until the shallots are softened. Be careful to control the heat and keep it low, because you don't want the butter to burn. During this time, warm the milk separately. You can do this either in a microwave or on the stove. You do not need it to be hot, just warm, and you do not want to scald it. Once the shallots are softened, whisk in the flour one tablespoon at a time. The mixture will bubble and grow a bit. Continue whisking until it becomes thickened, then slowly add the milk, about 1/3 of a cup at a time. Continue to whisk as you add the milk, until the butter/flour mixture is smoothly incorporated. Add garlic, salt and pepper, and continue to cook, stirring occasionally, for at least two minutes. Remove from heat and stir in lemon juice.

Remove the cover from the serving bowl and pour the cream sauce over the pasta. Add grated parmasan and mix gently. Sprinkle a little reserve parm and chopped parsley over the top for garnish and serve. Yummy.

Heal-Me Won-Ton Soup + Potstickers

2010-04-20T17:47:00.000-07:00

Traveling can sure take a lot out of you.

Tyler and I have been sick, altogether, for the past two weeks- some sort of nasty bronchial thing, where you feel like you have one of those weird prickly pod things that fall off the trees from elementary school lodged in the back of your throat, and every time you swallow it's like the roughest grade of sandpaper scratching against your tonsils. Not strep, luckily, but let me tell you, we sure have been eating our fair share of soups.

Thank god TJs has cheap chicken stock, because I had to practically buy out their entire shelf for the week to get us through this.

I started making the go-to chicken noodle, without the chicken, so I guess you'd call it veggie noodle with chicken broth. Please don't ask me to explain. Let's just say I have nothing against the flavor, I just don't want chunks of chicken-y flesh floating in my soup. So I subbed in some mushrooms, threw in some noodles, and we sipped and sipped the sweet healing broth.

But after a couple days, I was still sick, and now sick of chicken noodle soup.

We ordered in for pizza one night (bad idea), and the next day we were back to soup. I've been experimenting with asian cooking a lot lately, and decided to try my hand at a nice and simple won ton soup. For sickies everywhere, this is my favorite heal-me meal. It must be the combination of ginger and garlic- maybe it's in my head, but that duo makes my immune system flex it's sad little sickly muscles and say, "I'm here! I'm aliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiive! Heeeeeeeeeeeeeeeeeal meeeeeeeeeeeeeeeeee!"

You could be a go-getter and really drag this recipe out by making the actual won-ton wraps from scratch....if you want. Personally, when I'm sick, I like the least amount of prep as possible. Thai Kitchen has won-ton wraps you can buy in the grocery store- I found them at Safeway- the square ones work best. This recipe is so easy, with not a whole lot of ingredients; it may look like a lot, but the spices and flavors in the broth are mirrored in the meat, so there's not a whole lot of shopping to do. I plan to make this recipe again and again and again and again, and may never order take-out Chinese as long as I live......

...at least the soup.

Heal-Me Won-Ton Soup

meat:
1/4 lb ground turkey, pork or chicken (your choice)
1 large shallot, finely diced
3 green onions, finely diced
1 tsp red pepper flakes
1/2 tsp sesame oil
3-4 Tbsp soy sauce
1 Tbsp garlic, finely diced
2 Tbsp grated ginger
1 dash of fish sauce

broth:
2 32 oz containers of chicken or veggie broth (chicken is best)
1 1/2 c mirepoix (french word for a mixture of onion, celery and carrot), finely chopped
3-4 Tbsp diced ginger
2-3 Tbsp diced garlic
1-2 tsp red pepper flakes (amount depends on how you like your heat)
olive oil
1 tsp sesame oil
3 Tbsp rice wine vinegar
10 oz white button mushrooms, sliced

5-6 leaves of napa cabbage, chopped in 1 in pieces
Thai Kitchen square won-ton wrappers
3 green onions, chopped, for garnish

Coat the bottom of a large stock pot with olive oil and bring to medium heat. Once the oil is hot, add in the mirepoix and sautee 3-4 minutes, until slightly softened. Add diced garlic and ginger, along with red pepper flakes. Cook about 3 more minutes, being carefuly not to let the garlic burn. Add mushrooms, seame oil, and rice wine vinegar. Sautee about 5 more minutes, until the mushrooms being to soften. Add stock and kick up the heat to medium high. When the soup comes to a boil, reduce the heat to a simmer and cover for about 20 minutes to allow the flavors mingle and love on one another.

While the soup is simmering, prepare the meat. This means combining all meat ingredients completely. Bare hands work best, but if you get squeamish around ground meat, you can use a large fork. Once everything is mixed together, line a clean, dry plate with won-ton wrappers. With a small spoon, scoop up a small amount of meat and place in the center of each wrapper. The amount should be a little more than a teaspoon, but less than a tablespoon. You don't want the meat to spill out when you cook your wonton, so make sure you don't put in so much that you cannot seal it shut.

Fill a small bowl halfway with water. Dip a finger in the water and "paint" two edges of the won-ton wrapper. Fold the wrapper over so it now looks like a triangle. Pinch the edges together- the water will act as a seal to keep the edges together (much like an envelope). Do not allow any air inside the pocket; the wrapper should encase the meat completely. Made sure all the edges are sealed.

Drop the won-tons one by one into the simmering broth. Continue to simmer for 2-3 minutes, or until the won-tons float to the surface. This will tell you the meat inside is fully cooked. Then turn off the heat, stir in the chopped cabbage leaves, and serve. Top with fresh chopped green onions.

*If you have extra won-tons left over (and no doubt you will):

Potsticker Sauce

1/2 c soy sauce
1/4 c rice wine vinegar
1 tsp garlic
1 tsp ginger
1/4 tsp red pepper flakes
1/4-1/2 tsp sesame oil
olive oil
1 tsp sugar

For the sauce:
Coat a small saucepan with olive oil and bring to low heat. Add garlic, ginger and red pepper flakes and sautee until flavors combine, about 1 minute or so. Then add sesame oil and cook about 30 more seconds. Add remaining ingredients and bring to a simmer. Remove from heat.

For the potstickers:
Bring a large saucepan full of water to a boil. Drop in the won-tons. They will sink to the bottom at first. Continue to boil until the won-tons float to the surface. Once they are are floating, remove from boiling water. Transfer the won-tons to a large skillet coated in oil, with the heat on medium high. Fry until each side is browned and crispy. Transfer from the skillet to a plate lined with paper towels. Plate, and serve with potsticker sauce.

Sweet and Spicy Bean Dip

2010-04-18T17:39:00.000-07:00

We're baaaaaaaaack!

And it feels SO good to be home. Don't get me wrong- I had a great time in both Hawaii and St. Louis, but it has been a very busy two weeks. Especially this last weekend in St. Louis. This was my very first trip to the midwest and it was not at all what I was expecting. St. Louis is BEAUTIFUL in the springtime, and in addition to the incredible wedding we went to at the City Museum (if you haven't seen their website, you should check it out- inSANE sort of 10-story playground made of all recycled and donated materials) we also visited the top of the famous arch and the Botanical Gardens. A big thank you to Alex's family who graciously housed us and toured us around the city- it was an amazing trip.

However, after two weeks of travel across 5 different time zones, Ty and I are finally back and have had a little time for some much needed rest and healing. Ty has been sick with a nasty bout of laryngitus, and has unfortunately given it to me just as he has started to feel better. We got in last Sunday after midnight from St. Louis, just in time for me to start my new long-term sub position at Albiani Middle School (7th grade!). Needless to say, after two weeks of traveling, our lonely little fridge was a hot mess. I cleaned out what I could before we left, and what was left was not looking so good. So did I run out and go grocery shopping as soon as I got home?

Hell no.

We ate pretty poorly last week. Boxed Mac and Cheese (at least it was Annie's), frozen raviolis, and cereal. Lots of cereal. I did the best I could to make do with mostly canned and boxed goods until I had the willpower to actually make a shopping list and go out into the world. Then late in the week I got a very specific craving for Trader Joe's spicy bean dip- a slightly sweet, beautiful black bean concoction that comes in a disappointingly small jar. I found a list of the ingredients online, and low and behold, I had everything I needed!

I had to play around with measurements a little, and added a few ingredients, but I think it came pretty close to the original. Next time I would suggest to add a little more peppers, since the jalapenos I used were a little milder than I would have liked. Also, I know it's a black bean dip, but I don't know HOW the TJ's version is so...well...black. Mine turned out more of a dark brownish color.....but trust me- it still tastes great.

Sweet and Spicy Bean Dip

2 cans black beans, loosely drained
4 oz tomato paste
2-3 Tbsp apple cider vinegar (I used Braggs)
1 1/2 red onion, chopped
1 jalepeno pepper, chopped
3 large cloves of garlic, chopped
1 tsp cumin
1 tsp chili powder
olive oil
2 tsp honey
salt and pepper to taste
3 Tbsp salsa
Tapatillo

Pour about 3-4 Tbsp of olive oil (more than you would usually use) in a medium skillet and turn on medium heat. Add onions, garlic and jalepeno and saute for about 5 minutes. Then add chili powder and cumin and cook for another 1-2 minutes. Remove from heat.

In a food processor, add ALL other ingredients. Once the onion mixture has cooled a bit, add that as well. Mix on low until all ingredients are incorporated. Occasionally scrape down the sides mix again. If the dip seems a little thick, you can add a little water to thin it out- but be careful! Only add a tablespoon at a time...you don't want runny bean dip. (Ew.) Add salt and pepper to taste, and a couple dashes of tapitio if you like (I did). The dip should be nice and smooth, so don't worry about over-mixing....you can't really hurt it.

I dug into this before I even had the chance to put it in a bowl and make it pretty. It goes great with some homemade nachos too!

Pumpkin Ricotta Muffins + Mandarins with Almonds and Amaretto

2010-03-27T15:52:00.000-07:00

Hello friends!
I woke up this morning, the last day with my dear husband before I take off for a 10 day mother-daughter vacation to Hawaii, and wanted to make a Really Good Breakfast. Balanced. Delicious. Unique. Not the same eggs and bacon, or weekend waffles we're used to. Something really yummy and different. Something I could make LOTS of so Tyler wouldn't starve while I was gone (I refuse to come home to bagel dog wrappers when we've made so much progress). So while he was still sleeping, I got up, brought the computer into the kitchen, opened the fridge, and did some investigating.....mmmm ricotta? I really should use some of this up before I leave.....but what to make?

In the spirit of spring cleaning, I decided to take a gander of what really is living in the depths of my freezer. If you are like me and you haven't looked past the first layer of your freezer for a while, this can be a very scary/exciting/enlightening time. And that's when I saw it- underneath the bag of 3-cheese ravioli and various frozen fruits and cheeses, lay a frosty-coated tupperware filled with about 8 cups of pumpkin puree....

.....from thanksgiving.....

....two years ago.

But it's frozen! Which means it's still good. (And it was.)

While the tupperware sat under a steady stream of luke-warm water, I remembered a few recipes from smittenkitchen.com I'd been wanting to try- specifically, one for pumpkin muffins. Hallelujah.

However, I reeeally wanted to jazz them up a bit, and what better way than adding a beautifully fluffy ricotta filling inside, sort of a lighter, breakfasty tip 'o the hat to pumpkin cheesecake.....

BREAKFAST YUM.

This was a little haphazard experiment, I'll admit. I accidentally substituted olive oil for the vegetable oil the original recipe called for, (I grabbed the wrong jug) and I have to say, despite what Deb says about the olive oil making them too heavy, these muffins came out wonderfully light and had an amazingly soft and delicate consistency. So try it with both if you like- to each his own, right?
I also dumped in an extra tsp of cinnamon, not reading far enough into the directions that the extra should be SET ASIDE FOR TOPPING and not dumped into the mix....but I left it that way because it was delicious- not overpowering at all. You can add or subtract that amount of spices how you see fit- you can also substitute a tsp of pumpkin pie seasoning for them all- I just didn't have any at the time, so I made up my own. Play with the spices....I'm sure a little pinch of clove would be good in there too!

The filling is something I sort of threw together- ideally I would have used lemon juice, but all I had was lime (it worked just fine).

I paired the muffins with some italian sausage patties, scrambled eggs, and mandarin wedges with chopped almonds and Amaretto (see recipe below- VERY easy and very scrumptious).

Pumkin Ricotta Muffins

1 1/2 c unbleached flour
1 c pumpkin puree
1/2 c olive oil
2 large eggs
1/2 tsp salt
1/2 tsp baking soda
1 c sugar
2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp allspice
1/2 tsp vanilla

filling:
2 oz cream cheese, softened
3 oz part skim ricotta cheese
1 tsp vanilla
sprinkle of lime juice
2 Tbsp sugar

Preheat oven to 350.

In a large mixing bowl, add pumpkin puree, eggs, sugar, baking soda, salt, spices, oil and vanilla and wisk until combined. Slowly mix in the flour, only until incorporated.

In a small bowl, mix together filling ingredients (cream cheese, ricotta, vanilla, lime juice, and sugar). I found using a silicon spatula worked really well.

Line muffin tins with liners and spoon about a tablespoon of the pumpkin batter into the bottom of each. With another spoon, plop a large dollop of the ricotta filling on top, then cover with more batter, filling about 3/4 full (or a little more if you like a large muffin top, like I do).

(For extra yummy factor, I sprinkled a cinnamon/sugar/chopped walnut mixture over the top before popping them in the oven, which gave them a nice and sweet, crispy crust on top. I highly recommend it.)

Bake for about 25 minutes, or until you spear a muffin with a butter knife and it comes out clean. However, you'll have to test it along the side, since spearing it in the middle will only result in a gooey, cheesey filling-covered knife. Let cool for a few minutes and enjoy!

A note on storage: I would suggest storing extras (if you have any leftover, and you may not) in the fridge or freezer, since they do contain cheese. I actually have no idea if the fridge factor changes once it's cooked or not....so for now, until someone tells me otherwise, I'd rather be safe than sorry.

Mandarins with Almonds and Amaretto
4 mandarins
small handful of almonds
a couple tsps of Amaretto liquor

In a small bowl, peel mandarins (I used 4 for two servings) and separate into wedges. Chop almonds and sprinkle over wedges. Then drizzle Amaretto over the top, toss, and serve. Delicious!

(Yeah, so I burned the sausage a little....I'm not perfect.)

Cheese Fondue

2010-03-17T15:28:00.000-07:00

I got a craving this afternoon...a BIG BREAD craving. It's been a while since I've made fresh bread, and crusty homemade french bread sounded amazing. So I threw the flour, yeast, salt and water into the breadmaker and sat back and relaxed, trying to think of what I could make for dinner to compliment the wonderful bread that would be done in 3 hours and 45 minutes......

Then I thought....hmmm...cheeeeeese. We have pepperjack in the fridge....

but I used that last night for tofu tacos.

Goat cheese crumbles?

....eh. Too sharp for tonight. Not feeling it.

I got some feta, but I'm saving that for the St. Patties Day Greek Food Rebellion.

Fuck it- let's go to the store.

On the way over the Safeway (across the street), I brainstormed. I wanted something snacky. Something fresh with flavor. And that's when it hit me- let's try a fondue! What could be better than a wine and cheese mixture with fruit, veggies, and FRESH BREAD!

I got really excited. This was going to be an endeavor. I remembered that I had aquired a fondue set at some thrift store eons ago, and I've never made use of it...and now's the perfect time! And I wasn't going to make this simple on myself...oh no, I was going to do. this. RIGHT. Some veggies roasted, some fresh. Two kinds of cheese-friendly meat for Ty. A crisp, sweet, cheese-dippable fruit...apples or pears or apples or pears....why is that decision so difficult? (Apples won- they were on sale.)

Then I spent about 20 minutes in the deli section trying to figure out what combination of cheese to get. This was the most important decision of all, because the type of cheeses would set the rest of the fondue ingredients in motion- sharp cheddar and beer? mozzarella and marinara? classic french swiss and wine?

I sat there for way. way. way too long. I probably circled the cheese stand about 10 times before making my choices.

The determining factor, ironically enough, was the italian sausage in my cart. But I didn't want to go TOO italian, so I settled for a french/italian combo: fontina, swiss, gouda and parm...subtle, yet complimentary, with a sharp little kick. I was so excited.

When I got home I had to do a little research on how exactly to prep the fondue- I knew you couldn't just throw stuff into a pot and expect it to turn out any reasonable consistency- so after reading multiple recipes online (some good, others just plain revolting), I came up with my own version, and I am very, VERY happy with it.

The great thing about fondue is the process is the same, but the ingredients can change drastically. You can have a lot of fun with it, and it's wide open to experimentation. If anyone reading comes up with another great recipe, let me know! I'd love to try it out.

*Final note- I realized when I got home that I no longer had the fondue set I remembered. I had given it back to the goodwill during one of those crazy cleaning days...oh well. (You don't really need it anyway, trust me. Forks work just fine.)

Cheese Fondue

8 oz grated gouda
6 oz grated fontina
6 oz grated swiss
4 oz parmesan
3 Tbsp cornstarch
a dash of herbs de provence
1 tsp pepper
2 cups dry white wine
1 lg shallot
1 clove garlic
2 glugs of dry sherry
brocolli
cauliflower
red bell pepper
whole button mushrooms
italian sausage
chicken breast, chopped
apples
crusty bread
olive oil
1 tsp butter

Preheat the oven to 450.

First, prep your dippers. Chop the fresh bell pepper, apples, and bread into 1 inch pieces and set aside. In a non-stick skillet, add butter and olive oil (two turns around the pan) and bring to med-high heat. Add whole mushrooms stirring occasionally until they are nicely browned. Remove from heat and transfer to a plate lined with paper towels. Set aside.

Bring the same skillet to medium heat and add chopped chicken breast. Cook until the chicken is cooked through and there is no pink in the middle- The smaller pieces make the cook time much faster, and you get more of the crispy browned goodness in each bite. Season with a bit of herbs de provence and lemon juice, then transfer to a small bowl.

Meanwhile, line a baking sheet with parchment paper and cover with broccoli and cauliflower florets. sprinkle with a healthy helping of olive oil and place in the oven, roasting for about 15 minutes. Once the veggies are slightly wilted and toasty but still crisp, remove from oven and set aside.

Place the italian sausage on the same baking sheet. Poke a few holes in the casing so it doesn't explode, and roast for about 10 minutes (until the casing is crispy). Remove from oven and cut into bite-sized pieces. Set aside.

Now for the best part.....

Mince the shallots into tiny pieces. Add shallots and white wine to a small saucepan and bring to a low boil for about 4-5 minutes. While the alcohol is cooking out, combine grated fontina, grouda and swiss cheeses (not the parmesan- that comes later) with cornstarch in a large ziplock. Seal the baggie and shake until the cheese is coated. Reduce heat to low and SLOWLY add cheese mixture into the saucepan. I found that separating it into three sections works well. Stir in carefully with a wooden spoon, allowing the cheese to slowly melt. Repeat with the next two batches of cheese, then add the parmesan. It should take about 7-10 minutes to really incorporate all the cheese to make a nice, smooth fondue. Add a few generous glugs of dry sherry and allow to cook for about a minute more. Season with pepper and a little herbs de provence, then transfer to a fondue pot (if you like) to keep the mixture warm.

However, since it's just me and Ty (and Kitten) here, I find it easier to plop the saucepan directly on the table (or coffeetable)...make sure you have a towel or cozy underneath.....that way if the cheese starts to thicken or get clumpy, you can easily transfer it back to the stove, pour yourself a little more wine, then bring it back to the table (or coffeetable) refreshed and ready for dippage. Some may call it uncouth....I say it's "rustic." Whatever. It's delicious, either way.

Dad's Tofu Tacos

2010-03-16T12:04:00.000-07:00

Spring is so near I can taste it! All around Sacramento the trees have big, bulging white blooms, everything is green and growing, people are out reading on blankets in the park....and I want food that is fresh fresh fresh!

I am ready. Ready to buy a fridge full of produce for new salad experiments....ready to cook less and gnaw down on some raw veggies. But then the sun goes down....and it's COLD.

By the time Ty comes home from practice, the sun is gone, and our poor little downstairs hallway of an apartment has become a frozen icicle of a room, so I'm driven into the kitchen to find SOMETHING to cook because I sure as hell am not going to turn on the tiny wall heater that smells like burning dirt and warms only the top 6 inches of our vaulted ceilings....the only resort is our gas oven, which makes the kitchen nice and toasty. And I'm going to spend the next hour there anyway, so why not....

So to find the perfect balance between winter and spring, the crispy fresh cravings of sun-kissed veggies paired with warm sauteed nostalgia, tonight I turned to one of the comfort foods of my childhood: Tofu Tacos. This was my dad's invention, presumably at my mom's insistence to eat healthier when we were younger....and they are delicious. The tofu is seasoned just like taco meat, but the texture is much lighter and fluffier than beef or chicken. I love love love this recipe. However, a fair warning to you all- I don't have any measurements for this one. Dash and dump the seasoning as you will, glug the oil as you see fit....you really can't mess this one up (unless you accidently grab the curry powder instead of the chili powder and don't realize until it's too late.....but even that one ended up ok- Curry tacos....who'd a thought?). Adjust the seasoning as you cook and taste taste taste till you get it right!

Dad's Tofu Tacos

1 or 2 packages of firm tofu (I like to use two for leftover taco salad)
1 small yellow onion
salt and pepper
chili powder
garlic powder
paprika
Tapatillo or other hot sauce
olive oil
vegetable oil
grated pepperjack and/or cheddar cheese
sliced olives
chopped tomatoes
cilantro
chopped lettuce (romaine is best)
avocado
sour cream (if you like)
corn tortillas

First, drain tofu and squeeze out excess moisture, then chop into roughly 1/4 inch squares. Coat a large non-stick skillet with olive oil and turn the fire up to med-high heat. When the oil is hot, drop in the tofu carefully- there will be some sizzleage and sparks when the moisture from the tofu hits the hot oil, so watch out! Allow all the water to cook out of the tofu for about 10 minutes or so, stirring occasionally. Meanwhile, dice the onion, then add it to the tofu.

Once the tofu begins to brown a bit and the water looks to be all cooked out, you can add the seasoning. I reccommend a very healthy dump of both the garlic and the chili powder, then a lighter dusting of paprika. Add salt and pepper to taste, and as many glugs of hot sauce as you can handle, mixing it in. Turn down the heat to med-low and continue cooking until the tofu has some nice, browned color on the outside and is still firm, yet moist on the inside (maybe another 15 minutes or so, depending on your stove range and desired consistency). Cover, and keep on lowest heat setting until you are ready to build your tacos.

While the tofu is cooking, prep the rest of the fixins. Chop the lettuce, dice the tomatoes, pick off the cilantro leaves, peel and slice the avocado, drain the olives, and grate the cheese.....yum.

Take a small skillet and fill about a half inch with vegetable oil. Turn on med-high heat until the oil is hot (you can test it with a small strip of tortilla- it should bubble and sizzle). Place one corn tortilla in the oil, allowing to cook on each side about 10-15 seconds. Then, using tongs, fold the tortilla in half, into a taco shape. The tortilla should start to stiffen a little when you fold it, but still be flimsy enough to manipulate. A tip to shaping tacos: While one half of the fold is in contact with the oil, use your tongs to lift the other half up, creating more space for toppings. If you allow it to just fold over and cook, the crispy shell will break and crack when you try to open it up and add your filling. Once one side is cooked, you can flip the other half into the oil and it should hold it's shape while it cooks. Cook on each side about 30 seconds, or until the taco shell turns golden brown. Place on a plate lined with paper towels to drain. For a little extra yum factor, you can dust shells with parmasan cheese while they are still hot (a la Jimboys).

A final note on building: order is very important (to me). I know many people don't really care, but I do. So you can take it or leave it- I am not going to go into the reasons and explanation for it right now, but this is my preference of taco filling order, and I'm sticking to it:

taco shell
sour cream (if you like)
tofu
cheese
salsa
tomatoes
olives
cilantro
avocado

The lettuce is on the side. This is very important. It simply will not fit in the shell, and thus must be added by hand to each delicious bite. Also, you're sure to have lettuce leftover to catch all the taco goodness that falls out of the shell, saving you a trip to the kitchen, because once you have finished your tacos, you have a taco salad ready for your second helping. It's all a matter of efficiency.....although you may have to get up to get a second beer anyway, in which case, grab an extra shell and the salsa from the kitchen to really complete the meal. You'll be happy you did.

(Tahoe didn't help at all.)

2 new hats (and a scarf!)

2010-03-10T18:23:00.000-08:00

So far, my new facebook/blog experiment is going well, even though I've had less time than I thought to devote to my projects....which is a good thing. I've been working at least two days a week, and lately substituting has started to pick up a bit (I blame spring fever). Luckily, I've gotten a few responses from friends who like my work (yaaay!) and requested purchases. So thank you thank you thank you, those of you who have been interested and supportive of my obsessive hobby....with Tyler neck-deep in grad school and no teaching positions opening up, every little bit counts!

I actually made these two hats while on prep during a few sub jobs.....I'm a little in love with the red and black one, which can be worn in many different ways, depending on how you roll the brim (or not). Leave it be, and it has a long, slouchy look, roll it up and you can slouch it slightly in the back, and push it to the side, almost like a beret (my favorite!). It's very versatile and very warm. It's bulkier and thicker than a normal beanie due to the fact that I used two strands of yarn throughout (burgundy and a black speckled weave), and I'm really happy with the color result.

With the blue beanie, I experimented with a pattern, using a deep blue yarn. I absolutely love this color because it looks good on pretty much anyone. This one is a much thinner, all-weather hat, as opposed to the black and burgundy beanie, which is meant more for fall/winter (to keep nice and cozy!).

My friend Crystal from Santa Cruz emailed me a little while ago requesting a purple and green scarf. I found a skein of light green yarn with the same speckled weave as the black I used in the burgundy hat and used that with a rich purple. Looking at the final product, I realize a little shamelessly that I was indeed influenced by the Gryffindor scarves from the Harry Potter movies....and I wish I could keep it. :)

As always, if you see anything you like, in any style or color, please email me at ashleymarceen@gmail.com or send me a message on facebook. I'd love to make anything custom....right now I'm focusing on hats and scarves, but purses and hand/legwarmers are soon to come! Check out more of my work and prices on my facebook page under "Photos."

Peanut Butter Turkey Burgers

2010-03-04T22:51:00.000-08:00

I come from a family of food fanatics. My dad has always been the designated gourmet cook of the family while my mom covered most of the baking (her Christmas toffee is still the best I've ever had) and both involved my sister and I in the kitchen at a very young age. Most of my childhood was spent on a wooden step-stool so I could reach all the deliciously gooey, messy concoctions created on adult-level counters. I loved to help my family cook- still do. The tradition continued after college when I moved in with my grandma and Aunt Dar for a summer, where I first heard about peanut butter burgers.

(A blast from the past- see, I told you I liked to cook at an early age. And I STILL have those farm animal mugs in the background too- thanks Mom!)

Peanut butter? On a burger? Intrigued? I'll admit, I was a little apprehensive when I first heard of them too. And as you go through the rest of the ingredients, trust me... it gets weirder. But the simple fact remains, that for a food junkie like me, sometimes conflicting flavors compliment each other so well that they produce a whole NEW flavor that wows us and opens our culinary minds to new possibilities and adventures in the kitchen. These burgers were a turning point for me, and I have my Aunt Dar to thank for it. I've altered the recipe quite a bit from the original- in fact, I've tried many different variations over the years....but I think I've finally settled on THE ONE. There's room in this recipe for some individual variations on the meat- if you like it spicier, add a little more pepper (or a splash of Sriracha!), or if you prefer a more traditional meat-only patty you can always leave out the onion and water chestnuts. Personally, I love the freshness and crunch that those ingredients offer, but to each his own. I encourage picky eaters to give it a chance- it just might take your taste buds to a whole new level.

Peanut Butter Turkey Burgers
adapted from the original recipe by Darless Roe

patties:
1 lb ground turkey breast
1 glug of soy sauce
2 Tbsp fresh grated ginger
2 large garlic cloves
1 tsp crushed red pepper flakes
1 small can water chestnuts, finely diced
1/4 red onion, finely diced

garnish:
1 can pineapple rings, drained (save the juice!)
1 small can whole green ortega chilies
1/2 red onion
baby bok choy leaves with the stems removed (cabbage leaves will work too)

sauce:
unsweetened pineapple juice (from can)
2-3 Tbsp soy sauce
1 tsp red pepper flakes
1 clove garlic
1Tbsp grated ginger
1/2 tsp sesame oil
1 Tbsp rice wine vinegar
1 Tbsp sugar

4 ciabatta rolls
peanut butter (chunky is best)
olive oil

Drain pineapple juice into a small saucepan and bring to a boil. Reduce to a simmer, and cook about 7-10 minutes, until the juice has thickened slightly. Add the rest of the sauce ingredients, and simmer another 5 minutes or so. Remove from heat and set aside. The glaze will thicken as it cools.

In a large bowl, mix together all the patty ingredients until evenly incorporated (I find bare hands work best). Form into thin patties about as big as the ciabatta rolls. Since the rolls tend to usually be quite large, try to keep the patties as thin as possible- they will gain thickness as they cook. Grill, or (if you are sadly without a grill, like me) cook in a large non-stick skillet over med-high heat until the center of the patty feels pretty firm- you never want to under-cook poultry! After the first flip, spoon some of the glaze over the patty for flavor. If you're not familiar with cooking meat, you can make a tiiiiny slit in the top with your knife to check, but it generally, the firmer it is, the closer it is to well done and cooked through. Remove from heat, transfer to a plate and allow the meat to rest for a few minutes- if you cut it too soon all the glorious yummy juices will run out and you will have a sad, dry burger.

In a small skillet, drizzle a little olive oil and heat on med-high. When the oil is hot, add onions and saute until slightly softened and browned, about 5 minutes. Remove from heat and transfer to a small bowl. Return skillet to heat and add pineapple rings and ortega chilies, cooking about 2 minutes on each side, until slightly browned. Remove from heat.

Cut the ciabatta rolls in half, drizzle with olive oil, and toast in toaster oven or broiler. When toasted to preferred level of crispiness, spread both sides evenly with peanut butter (don't use too much, or you may have trouble swallowing your burger). Place the patty on the bottom roll and top with grilled pineapple, onion, ortega chilies. Take a few spoonfuls of the glaze and drizzle over the top. Complete with fresh bok choy leaves and top bun and enjoy.

Make sure you have plenty of napkins nearby! These are messy burgers....but oh so good.

Sauteed Quinoa Salad with Spicy Tofu and More

2010-03-03T21:02:00.000-08:00

It was really hard to come up with a name for this one.

When March hits, suddenly something happens to my diet- I start to crave veggies, veggies, lots of veggies, and the idea of eating meat becomes less appealing as the days become longer and the sun becomes warmer. So I decided to resurrect my quinoa creation that began when Tyler and I were living in our tiny Santa Cruz beach cottage. I loved that place, but I basically had a stove and a small strip of counter to work with, and our "kitchen" doubled as our living room. Needless to say it was really difficult to cook anything extensive. This recipe is quick, and can be as involved as you want it to be! It's also a great recipe to alter for whatever you need use up in your fridge and is a really good alternative to rice dishes.

Quinoa is actually a seed, not a grain (though it is commonly called the "Peruvian grain"), is loaded with vitamins and minerals, and is high in protein, folic acid, and omega 3 while low in cholesterol.... a true super food. It's one of my favorite one-dish meals because it is not overly starchy or heavy, yet can easily contain all the major food groups. It has a very light, fluffy consistency that is more similar to cous cous, which leaves you feeling satisfied, healthy, and not overly full (even if you eat a lot of it, which you probably will). For this recipe, I stick to my old standby salad rule- make sure you have a nut, a fruit, and a cheese- by throwing in roasted almonds, dried cranberries and some chunky feta along with the veggies, and this combination seems to compliment the mixture so well that I don't find any need for a dressing at all. This keeps the dish nice and light- perfect for second (or third) helpings.

Sauteed Quinoa Salad with Spicy Tofu and More

1 c quinoa
2 c chicken or vegetable stock
broccoli and/or cauliflower florets
1 large carrot, julienne cut
6-8 white button mushrooms, sliced thinly
1/2 red onion, julienne cut
8-10 oz fresh spinach
2 or 3 large garlic cloves
any white wine lying around
1 package extra firm tofu, drained and cubed
garlic powder
Sriracha
olive oil
1/2 c dried cranberries
feta cheese crumbles
handful of almonds, lightly toasted and chopped
1/4 c fresh chopped parsley

Cook quinoa as you would rice- 2 parts liquid to 1 part quinoa. I like to use stock for extra flavor, but water will work too. If you have a rice cooker, like I do, it makes it really easy- just pour in both ingredients and press the button. If not, place a small covered saucepan, bring to a boil, and then reduce to a simmer for about 15 min, or until all the moisture is evaporated.

Meanwhile, in a medium non-stick skillet (make sure it is non-stick- as much as i loooove my all-clad stainless steel, it sort of shredded the tofu into little bits) pour in enough olive oil to cover the bottom of the pan and turn on med-high heat. With a clean cloth, make sure to squeeze all excess moisture from the tofu. Chop tofu into 1/2 inch cubes and add to the pan once the oil is hot. Let cook for 3-4 minutes, or until the tofu starts to slightly brown, then sprinkle with garlic powder and salt. Give it a good stir every few minutes to ensure that the tofu cooks evenly on all sides. Squeeze Sriracha evenly over tofu and toss around in the pan so all sides are covered. *Do not stand directly over the pan during this step- the vapors from the Sriracha are VERY spicy, and if you breathe it in can cause quite a nasty coughing fit. Continue to cook tofu a few more minutes until it reaches desired consistency. About 10-12 minutes is a good guideline- it should be nicely browned and firm, but not burned. Transfer tofu to a medium bowl and set aside.

In a large skillet, coat with olive oil and cook on medium heat. When oil is hot, add carrots and onion. Cook for 2-3 minutes, uncovered. Using a garlic press, stir in garlic (if you don't have a garlic press you can just mince it finely ahead of time and dump it in). Add mushrooms, broccoli/cauliflower, and a healthy glug (about a half a cup) of white wine. Stir occasionally, allowing to cook about 5 more minutes, or until the alcohol has cooked out and the liquid has reduced a bit. Once the veggies are cooked through (but not mushy), stir in tofu, quinoa, spinach and dried cranberries. Continue to cook about 2 minutes more, until the spinach is slightly wilted. Then transfer to a large bowl and sprinkle in almonds, parsley and feta. Serve immediately. Keep leftovers in the fridge for a few days, enjoy warm or cold. Enjoy!

A Healthy Twist on Mac & Cheese

2010-02-26T01:48:00.000-08:00

One thing I should preface before I get into the recipe is that I am a little adverse to measurements. I prefer "a dash" or "a pinch" to a teaspoon or tablespoon, and although I'll admit that I own a ridiculously expensive set of Le Creuset measuring cups (thanks wedding registry!), I rarely use them. The exception, of course, is when baking, since that takes quite a bit more precision to get the rising and the yeasting and the consistencies just right. But for most dinners, it seems that eyeballing the right amount has served me well in the past, and allows one the freedom to add just a liiiiiittle more cheese, or just a TAD more garlic, or maybe an extra dash of spice....should one see fit.

You see, I'm a taster. So much so, actually, that by the time the actual dish is complete, I usually am so full I have no room for the completed dish. I enjoy the creation process- adding a little more of this, holding back a little of that, oooo and maybe adding a touch of that one thing that no one thought of that would make this absolutely CRAZY but somehow (sometimes) it actually works and makes the dish better than expected! So when I came across a version of this recipe in Martha Stewart's "Living," I was ecstatic, and couldn't wait to try my own little twist. The bell pepper gives this traditional dish some refreshment, and the butternut squash maintains the smooth consistency that we all know and love. I actually had about a half a pound of butternut squash leftover from a previous recipe earlier in the week, which was cubed and roasted, drizzled with maple syrup, olive oil and S&P. To my surprise, the slight sweetness of the maple syrup complimented the mac and cheese dish very well, offsetting the cayenne and bell pepper and making my tongue do a delicious little happy dance.

I will definitely be making this again. All the comforts of the original, without the guilt. If you didn't know better, you wouldn't have any idea it might actually be good (or better) for you. Serve with a simple side of fresh spinach topped with apple cider vinegar (we love Braggs!).

Healthy Macaroni and Cheese
(Adapted from Martha Stewart's Living)

1 small (or half a large) butternut squash, peeled and roughly cubed
1 1/2 c nonfat milk
1 c chicken or veggie stock
1 lb whole wheat macaroni (though rotini or medium shells)
1 pinch nutmeg
1 pinch cayenne
salt and pepper to taste
1 c+ extra sharp cheddar cheese
1/2 c finely grated parmesan cheese
1/2 c part-skim ricotta cheese ***You may substitute cream cheese for the ricotta if you have some on hand, just note the different directions below

Topping:
1/2 c finely grated parmesan cheese
1/2 c plain breadcrumbs (you can supplement this with some tasty crushed cheddar crackers as well, such as goldfish or cheez-its)
1 tbsp olive oil

Preheat oven to 400 degrees. In a large saucepan, combine chunks of squash, milk and stock. Bring to a low boil, then simmer until the squash is softened, about 20 minutes. Remove from heat and mash in pot until the mixture is smooth, adding nutmeg, cayenne, salt and pepper. A potato masher works well, but I suppose you can use an electric mixer if you prefer a smoother texture. ***If substituting cream cheese for ricotta, mix in now, while mixture is still hot. This will ensure that the cream cheese is fully incorporated.

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until JUST UNDER al dente. Drain, then combine pasta and squash mixture in a large bowl. Add cheddar cheese, parmesan, ricotta and bell pepper and stir to combine.

Lightly oil or butter a 9-inch baking pan and transfer pasta mixture to it. In a separate small bowl, combine remaining parmesan, cracker crumbs, breadcrumbs and oil. Give it a good mix, then sprinkle over the top of the noodles. Top with a healthy drizzle of olive oil and cover with foil. Transfer to oven and cook covered for 20 minutes, then remove foil and cook uncovered for another 30 minutes, until the crust is golden brown. Serve immediately!

The Launch

2010-02-25T15:10:00.000-08:00

I started this blog for a couple different reasons. First off, I'm unemployed, and aside from searching for teaching jobs every day, blogging seemed like a perfectly acceptable way to waste some time. Not that I think I have anything important to say (this is a blog about knitting and cooking), but I have found myself with quite a bit of time on my hands, and that time has been occupied with a lot of cooking (mostly for my incredibly loving husband). I've always had a knack for experimental cooking, and the past few years I've embraced new flavors and learned to take risks in the kitchen- risks that usually pay off. I owe a lot of my culinary endeavors to smittenkitchen.com, a blog so delicious I wish I could move to NYC just to be her best friend, because honestly- every single recipe I've tried from that website (usually with a few of my own adjustments) have turned out fabulous.

But you can only eat so much. So I have taken up crocheting and knitting, both with the help of youtube, and have absolutely fallen in love with it. I've come to rely on yarn, hook and needle to keep my hands busy while watching TV, waiting in lines (DMV, doctor's office).....even sometimes in traffic (some Sacramento signals are loooooooong). I've recently started toting larger mom-style bags rather than cute little purses just so I can have multiple yarn options should a sudden spark of inspiration occur when I'm subbing in a high school science class and they're busy watching some time-wasting movie. I mean, I can only watch the first half of "Contact" so many times throughout a day......

So that's it. This blog will probably be a place to showcase a hodgepodge of creative experiments, both in the kitchen and on the couch, but I may also slip a few pictures of my kitten in at times, since she A) is another of my obsessions and B) likes to involve herself in both my cooking (she nearly burned our house down...twice) and knitting- a ball of yarn left out does not get tangled and unraveled around the house by itself. If anyone out there is reading this, I hope you enjoy!

Tahoe Kitten, in all her glory