bite sized chef

Wedding Diet Lentil Soup

2013-02-13T21:34:00.000-08:00

It's been a while friends, it's a whole new year! Updates: C & I got engaged in October (!), wedding is in September (!!), and so now we're on a diet :( Figure if we're going to get it together for once in our lives, wedding photos are as good an excuse as any. I also changed jobs; I'll tell ya: day-to-day happiness is hugely underrated.

Anyway, so we're eating healthy. If you miss C's mac & cheese as much as I do (ok so I may or may not still eat it on occasion..tonight..), the next several months might be somewhat boring for you. I'll do my best to ensure that taste-wise you'll never know the difference.

Lentil soup is a winter-time staple in our house: one-pot meal, fiber-protein-veggies, cozy & comforting. Just usually we use pork sausage, bacon, and serve alongside a crusty loaf of bread. I've changed things up a bit...

Verdict: You won't miss the fattier ingredients

Wedding Diet Lentil Soup

1 pkg. (5) Jennie-O Turkey Sausages*

1 small brown onion, diced

3 carrots, peeled & diced

2 zucchinis, diced

2 cans low sodium beef stock

1 bunch of kale, cut from stalks and into 2-inch pieces

1 pkg. green lentils

6-8 c water

2 t chili powder

1 t garlic powder

1 t onion powder

1 t red pepper flakes

salt & pepper

Squeeze of lime / lime juice

1 T olive oil

Heat olive oil in a large pot over high heat; remove sausage casings and add meat to pot once oil is hot
Cook on high until some of the meat is browned, then add carrots, onions, some salt & pepper, and turn heat to medium-low
Once meat is cooked through, toss in zucchini, stir then add beef stock, water, lentils and seasonings; turn heat and bring to a boil
Stir in kale, cook for 30-45 minutes depending on how you like your lentils, and on the long end if you prefer thicker soup
Squeeze in lime, season to taste

*My favorite is using a combination of Jennie-O Spicy Italian and Sweet Italian sausages (you can freeze extras for a future batch!)

Enjoy: comforting, delish, and you'll have leftovers for lunch...which means two guaranteed on-diet meals!

Snickerdoodles for a Stubborn BSC

2012-05-14T20:13:00.000-07:00

Folks, I have a big announcement to make: I think I have a new, favorite cookie. I know, crazy talk, right?

CK has been bugging me to make Snickerdoodles for a while, and after several months of nonsensical brush-off, I finally acquiesced. Good. Thing. I. Did. These puppies are delicious.

I adapted my recipe from good ol' Betty Crocker, and (since I've made two batches in two days) find that the result is a consistent and sinful combination of chewy and crisp. Enjoy!

Snickerdoodles for a Stubborn BSC

1-1/2 c sugar

1/2 c butter, softened*

1/2 c shortening**

2 eggs

1 t vanilla

1/2 t ground cinnamon

2-3/4 c flour

2 t cream of tartar

1 t baking soda

3/4 t salt

Topping

1/2 c sugar

4 t ground cinnamon

In a large bowl, combine sugar, butter, shortening, eggs, vanilla & cinnamon; use a hand mixer or mix very well by hand so that batter is light and well combined
In a medium bowl, sift together dry ingredients, then add to wet ingredients, half at a time
Cover and refrigerate for 30+ minutes (overnight will work too!)
Before baking, preheat oven to 400
Line a baking sheet with foil; combine remaining sugar & cinnamon so well mixed
Roll cookies to form approximate 1-1/2-inch balls; roll each cookie in cinnamon-sugar mixture so well coated (I use a spoon to assist in the covering-with-cinnamon-sugar process)
Place cookie on baking sheet - 12-15 cookies spaced evenly apart should fit comfortably each tray
Bake for 8-10 minutes (literally, 9 was my magic number), until edges are golden-brown and top of each cookie is dry

*I've said it once and I'll say it again: the key to good cookies is butter at room-temperature, not melted, but softened all the way through

**Yuck, I know, but you need it

PB&J Stuffed French Toast: Breakfast of Champions

2012-05-06T21:12:00.000-07:00

CK and I share a love of amazing brunches - home-cooked, high-end, or hole-in-the-wall, as long as the food is good (and not too greasy), I'm happy. This weekend we were inclined to stay in, and after the full-fledged: eggs, bacon, taters, french toast smorgasbord we enjoyed Saturday morning, we wanted to get a little creative on Sunday.

Here's our brand new creation and immediate obsession:

PB&J Stuffed French Toast: Breakfast of Champions

4 pieces french bread, thickly (1") sliced

4 T peanut butter (I use natural crunchy, but your fav is fine)

4 T jelly/jam (I use "triple berry" but anything goes)

1 egg + 1 egg white

1/4 c milk (I use nonfat, but anything is fine)

1 t vanilla

1/2 t cinnamon

1/2 t nutmeg

1/8 t salt

butter

Make pb&js, dividing jelly between two slices and peanut butter between the other two slices of bread...I can't imagine this requires any more explanation ;-)
Whisk together eggs, milk, vanilla, cinnamon, nutmeg & salt; melt butter (approx 1 tsp) over medium heat in a large skillet
Dredge both sides of each sandwich in egg wash, letting each side soak for a couple of seconds to absorb the liquid
Toast sandwiches in butter until golden brown - approximately 5-7 minutes for the first side and 3-4 for the second
Serve immediately...with butter...syrup..powdered sugar..or just pick it right up and chow down plain

I've definitely discovered a new favorite, and love that it's quick and painless to whip up. Plus, for any fan of the ol' pb&j - you'll be surprised how satisfying that beloved combo can be in the morning!

Grilled Cheese Grown-Up

2012-04-22T20:30:00.001-07:00

I spent the weekend in a time warp when I returned to my alma mater, Washington University in St. Louis for my five year reunion (ahh!). It was a perfect weekend across the board, filled with wonderful people and way too many drinks...though I tell you, I don't remember it being so hard to recuperate from standard weekend activities the last time I was there!

Now I'm in need of a serious detox to remind my liver that I still love her. However, the first rule to any detox/diet is to make yourself a little treat before you start (teehee), so in honor of this glorious weekend, I made a grown-up version of an old, indulgent favorite to nurse my little body back to life before getting back on the wagon tomorrow.

I was first inspired to make this recipe a few weeks ago when I met Elizabeth Pizzinato, the brilliant author of Roast Duck and a Big Gooey Cake blog and I saw this recipe. I geared it more toward my own cravings and materials on hand, but oooohh-wee did this creation hit the spot!

Grilled Cheese Grown-Up

4-6 slices bacon*

4 slices Challah bread, 1/2-3/4" pieces

2 T pesto sauce**

1-1.5 c grated Gruyere cheese

1/2 brown onion, thinly sliced

2 T Parmesan (+ extra for soup if you're serving!)

1 T butter, room temp

salt + pepper

Pan-fry bacon to your liking*** then drain on paper towels and set aside
Sautee onions in baking drippings over medium heat; season with salt and pepper and cook until tender
While onions are cooking, butter one-side of each piece of bread, then spread 1 T of pesto sauce on the reverse side of two of the pieces
Preheat a large sautee pan over medium heat; place bread without the pesto butter-side down, top with Gruyere (depending on the level of cheesiness you want!), then bacon, onions, Parmesan and finally the pesto-side of the other piece of bread
Turn heat down slightly, you want the sandwich to cook slowly so that the cheese will melt, but careful not to burn the bottom crust - cover with a lid if you need insulation to help (I did!)
Once Gruyere looks mostly melted (~10 mins, depending on thickness of bread), flip sandwich and cook until other side is crisp & golden (~3 mins)
Remove from heat, slice in half, and serve immediately (optional to do so alongside tomato soup! yum!)

* Depending on how much you like bacon!

** I owe you a reeeeaaallly good recipe for this, but store-bought is fine too!

*** My preference is thickly sliced bacon cooked low & slow so it's crispy, yet still has some chew!

Class of 2007, thank you for a wonderful weekend; it was great to see so many people and long-overdue catch up - I am proud to know all of you!

Chocolate Crack: GU's Most Evil Manipulation

2012-02-27T20:34:00.000-08:00

I've recently welcomed a very important friend back into my life after a bit of a hiatus. The olive branch was completely unexpected - and it's so cool - I've the opportunity to experience the most amazing transition, reconnection and forgiveness in the friendship. (Maybe I'm turning into a mature adult after all?) Even better? Sub $200 flights brought her out to LA and allowed for in-person catch-up time over lemon drop martinis and carnitas (heck yes we make them often). And famous last words: you've GOT to try Chocolate Crack!

GU is the reason for some big-time dangerous addictions of my past: 7s, tanning, chocolate chip cookie dough...to name only a few, and I can already tell that it will be for this one that I will never forgive her: Chocolate Crack* is ridiculous, and will be, mark my words, my downfall. GU, love you.

Chocolate Crack: GU's Most Evil Manipulation

51 saltine crackers (approx)

1 c unsalted butter

1 c dark brown sugar

1 t vanilla extract

2-3 t coarse, ground sea salt

12 oz high quality dark chocolate (~70%)

Preheat oven to 350
Line a large baking pan with foil; place saltine crackers salt side up and side-by-side in the pan so the edges touch but crackers are not overlapping (use cracker pieces to fill in gaps on the edges)
Chop chocolate into small pieces (choc chip sized) and set aside
In a medium saucepan melt butter over medium heat, stirring frequently with a spatula; once melted, add brown sugar, vanilla and ~1/2-1 t salt to combine and cook for approx 5 minutes, until mixture is an even dark brown color and just begins to bubble
Remove from heat and immediately pour over saltines; use spatula to spread sauce evenly over crackers
Bake crackers for 5 mins, or until caramel begins to bubble; remove from oven and sprinkle with chocolate pieces, allowing the heat of the gooey crackers to melt the chocolate
Once softened, use spatula to spread the chocolate evenly to cover all crackers; sprinkle lightly, evenly with more salt (to taste)
Set aside to let cool; refrigerate to set; freeze for AWESOME :) (break it apart into little into 2-inch pieces and put into zip-locs for the freezer!)
Repeat (a.k.a. addiction)

*Recipe is adapted from this one on seriouseats.com - thanks for all of the inspiration from your fab collection!

Slow-Cooker Carnitas for a Lazy (Hungover) Sunday

2012-02-26T23:15:00.000-08:00

At my ripe old age of 26 I have come to realize the reality that most social outings are cooler than my status quo. In fact, sometimes I'm invited to go to events so freaking awesome that I'm literally nervous in anticipation. For example, we spent Saturday on a party bus, in flashback (or, in CK's pathetic case ;-), "attempt") attire, blasting 80s music, touring South Bay in celebration of our friend CF's 30th birthday with a 1982-themed extravaganza.

Present day, Sunday, BSC is hungover. Also, my friend OE is in town for a quick stay to catch the UCLA gymnastics meet and I had already promised a satisfying dinner. What is low-effort, cozy-in-the-tummy and mind-blowingly delicious? Our new obsession slow-cooker carnitas, courtesy of my very first go at Pinterest.

Seriously, CK and I put it out there that these are the best carnitas in. the. WORLD. and truly challenge any other interpretation. Plus, it wouldn't suck to taste test that competition. Make tacos with seasoned rice, black beans, guacamole and jack cheese. Be sure to make a big enough shoulder/butt to last a while because you're going to want to have leftovers over rice for the rest of the week!

Slow-Cooker Carnitas for a Lazy (Hungover) Sunday

pork shoulder blade roast, lean, trimmed* - 3-5 lbs.

6 cloves garlic, minced

cumin

dry adobo seasoning (I couldn't find it so I made my own**)

garlic powder

3/4 c 99% fat free chicken broth (then more if desired)

3-4 chipotle peppers in adobo sauce*** (to taste)

2 bay leaves

olive oil

Season pork liberally with salt and pepper. Heat olive oil in a large sautee pan over medium-high heat; brown pork on all sides (~2 mins/side; ~10 mins/total). Remove from heat and allow to cool.
Season very generously with cumin, adobo and garlic powder all over
Pour chicken broth in the crockpot, add bay leaves, and chipotle peppers; place pork in broth (skin side up, if using) and scatter garlic over pork and in broth; cook on low, though our favorite combination kicks the heat up to high for the second hour then returns to low to finish, for 7 hours in total - I like to pour more chicken broth over the pork intermittently too!
After 7 hours, remove chipotle peppers and bay leaves, then shred using two forks, combining the meat well with the juices. Adjust seasonings if needed - this frequently means more cumin and/or salt
Cover and let cook for 15-30 minutes then serve. Refrigerate leftovers and serve again. Repeat. Again. They're that good.

*You really want to do a good job trimming the meat -- it does not need much fat at all. If the cut comes with some nice skin, or a healthy layer of fat, feel free to keep it on for the cooking (leave this side facing up), then remove as best you can before shredding.

**You can find several versions of dry adobo seasonings on the internet, mine was essentially a combination of: salt, onion powder, garlic powder, chili powder, cumin, black pepper and oregano. I encourage you embrace the confidence to style this to your own taste :)

***You'll find Chipotle Peppers in Adobo Sauce in the Hispanc or International sections of your local grocery store. Our local Ralph's sells them in a small can on the second-to-bottom shelf. These add an amazingly delish, authentic flavor, but be careful about going overboard: each little pepper packs a big-time spice punch.

Fran's "I-can't-believe-it's-super-duper-healthy" Watercress Soup

2012-01-04T22:03:00.000-08:00

I didn't grow up celebrating Christmas, so I feel like a bit of an excitable kid when CK and I spend the holiday with his family in DC. The trip is highly anticipated by both of us and provides such warmth and sanctuary just at the time of year when you really crave it.

This year, FK started Christmas Eve dinner with an amazingly delicious (and ridiculously addictive) green soup. (Note: I'm kind of particular about soups, and generally discriminating towards them...) The soup blew my mind. It's simple, light, flavorful and comforting - all at the same time. It's amazing! AND, there are so few calories. Win-win-win-win-win in my book. (And easy to make. Win.)

Fran's "I-can't-believe-it's-super-duper-healthy" Watercress Soup

1-1/2 lbs. Zucchini, peeled & diced

3 leeks, white & light green parts only, chopped

1/2 bunch watercress, stems removed

1 T Butter

4 c chicken low sodium chicken stock

1/4 c nonfat milk

1/4 t cayenne pepper

salt & pepper

In a large pot, combine leeks and butter over very low heat; season with salt and pepper, then cover and let leeks get soft, not brown (5-7 minutes)
Add zucchini and broth to the leeks, season again with salt and pepper; increase heat to high and bring to a boil, then reduce heat to medium and simmer until zucchini is soft (about 25 minutes)
Add watercress and simmer for 25 more minutes; carefully transfer soup to a blender or food processor and... Blend!
Once soup is pureed, return to soup pot, turn heat to low, add milk and stir to reduce; season to taste with cayenne, salt and pepper
Serve on it's own, (or like we did recently, as a savory sauce over grilled catfish and rice. Yum!)

I mean, only one tablespoon for the whole batch? No problem. You're going to get more than a full serving of veggies in each bowl, and it tastes like a dream. I even made a believer out of CK's friend FG with this one, and if you him, you know what a miracle it is to get him to eat anything of nutritional value.

Especially as we get back on the saddle with the routine, the grind and the good behavior, this soup is going to be a winter favorite in our house!

New Year's Feast Brisket

2012-01-02T13:39:00.000-08:00

CK and I spent the weekend away in Palm Springs with a bunch of our friends. We had an amazing time ringing in the new year while feeling on complete vacation (with the major bonus that the rented house boasted a stunning kitchen, complete with Viking appliances and every single gadget you could imagine). Needless to say, I was in heaven.

After two days of sporadic eating and several PB&Js, the group of folks remaining on Sunday night cooked up an epic feast, for which I prepared a savory, comforting, deeeelicious 6-hour brisket. (And by "prepare," I mean load ingredients into the cooker and return to poolside festivities. LOVE slow-cookers).

I adapted this recipe from an old issue of Martha Stewart's Everyday Food -- it's been a hit with CK and me and it was just what the doctor ordered on New Year's Day.

New Year's Feast Brisket

2 large yellow onions, thinly sliced

4-6 garlic cloves, peeled and minced

1 t ground thyme

4 lbs beef brisket, trimmed of excess fat

coarse salt and ground pepper

4 c low-sodium chicken stock

2 T chopped fresh parsley for serving, optional

In a 5-6 quart slow cooker, combine onion and garlic; season brisket with salt and pepper (you want to be generous on the salt) and place, fat side up on top of onions (I sprinkle some of the onions/garlic on top of the meat too!)
Add broth and cook on high for 6 hours (if cooking for a longer amount of time, reduce heat to low after 6) -- I'll stir occasionally, salt, and spoon broth over brisket
To serve, slice across the grain; goes well with rice, egg noodles, potatoes...or just eaten alone with your fingers!

Happy happy new year! I hope you enjoyed a wonderful holiday season and that 2012 brings you and yours happiness, healthfulness and lots of yummy food!

Mama's Homemade Challah

2011-11-30T22:09:00.000-08:00

For better or for worse, Challah is the element of my religious upbringing that resonated most with me. In my mind, good challah is one of the very best breads out there, and growing up I ate far too much of it. Were it not for the the time commitment + inconvenience of my early bedtime, I'd be in serious trouble now that I have my mama's killer recipe!

So this Thanksgiving we had a bit of an episode with the ol' challah making: the dough wasn't rising on the cool, gloomy morning, then we tried the oven at a really low temp and it started to cook a bit--oops--so we put the batch on hold and started all over. Long story short, we wound up baking those initial loaves and they turned out great too. Four loaves of Mama's challah came in so handy over the long weekend: french toast for breakfasts, sandwiches for lunches and slices for snacks alllll day long!

Mama's Homemade Challah

6 1/2 - 7 1/2 c unbleached sifted flour
1/2 c sugar
1 1/2 t salt
1/4 c butter, melted and cooled
3 eggs
1 c milk, scalded and cooled to lukewarm
2 packages active dry yeast, dissolved in 1/2 c warm water
Topping
1 egg yolk
1 t milk

Sift flour
In a large bowl, mix together sugar, salt, butter and eggs
Stir in milk and water-yeast mixture
Add 4 cups flour and mix well; add 2 1/2 cups more and mix thoroughly
Turn out dough on a floured board and knead until dough is smooth and no longer sticky
Shape into a ball and place ball in large greased bowl. Cover and let rise in a warm place for 1 1/2 hours
Divide dough into two parts; let rest for 10 minutes
Divide each dough piece into 3* equal parts and roll each part into a 12 inch rope
Braid ropes, pinching ends to seal and tucking ends under to secure
Place diagonally on a large, greased cookie sheet (lined with aluminum foil, naturally)
Preheat oven to 375
Brush dough with egg-milk mixture, cover and let rise until nearly doubled, about 45 minutes**
Bake, covered in foil for 25 minutes, then remove foil and bake 5 more minutes until golden and brown

Between the prep, the rising and the baking, this is a good 3 hour endeavor, but if you have the time and the warm surface to do so, the outcome is so worth it. My recommendation is to cut a healthy slice, toast it, and top with salted butter :) yum!

* Extra credit: divide dough into 4 parts and then divide 4th piece into 3 parts and make a mini braid to sit on top of challah, follow pinching and tucking instructions but connect braids in opposite directions

** Learning lesson from Thanksgiving experience: if it's a cloudy day or you simply have no warm surfaces, lengthen the time loaves are rising in braids. I went up to ~1 hour, 15 mins and it worked fantastically!

Pumpkin Pie for AB's Thanksgiving

2011-11-20T22:26:00.000-08:00

Fun fact about BSC (...though likely not too surprising): Thanksgiving is my very favorite holiday. Looking beyond the implications of the origin of the celebration, there is absolutely nothing imperfect about the modern day agenda: cooking, eating, drinking, football, and (in my house at least) extremely forgiving expandable waistbands.

Stemming from this love for the amazing Thanksgiving holiday grew a genuine sympathy for, what I call "Thanksgiving orphans": people without one, or several of the Thanksgiving basics - a tradition, invitation and/or delicious, comforting home cooking. Which takes us to present day:

One of my very best friends, AB, lives in NYC; I miss him, and I know he's not going home for Thanksgiving this year. It tugs on my Jewish-mother-in-the-making heartstrings to think of him missing out on the staples, so I figured I'd make sure he got a homemade version of his favorite treat anyway!

This pumpkin pie recipe is adapted from Paula Deen's (a.k.a. Queen of all things butter) highly-rated version and will be FedEx-ed to AB so it arrives before Thursday.

Pumpkin Pie for AB's Thanksgiving

1 (8-ounce) package cream cheese, softened

2 cups canned pumpkin, mashed

1 c sugar

1/4 t salt

1 egg plus 2 egg yolks, slightly beaten

1 c half-and-half

1/4 c (1/2 stick) melted butter

1 t vanilla extract

1 t ground cinnamon

1/2 t nutmeg

1/4 t allspice

Crust

1 c flour

1/2 t salt

1/3 c butter, at room temperature

3 T cold water

Whipped Cream

1 Quart Heavy Whipping Cream

1 t vanilla extract

1/2 t cinnamon

2+ T Confectioner's sugar, to taste

Preheat oven to 400
To prepare crust, sift together flour and salt; cut in butter until it forms a fine meal. Add water, one T at a time until all of the flour is moist; knead into a dough (if time allows, refrigerate for 30 minutes) then roll to 1/8 inch thickness on a lightly floured board
Gently press pie dough into pan, use a fork to prick bottoms and sides for ventilation, and trim edges; line the dough with aluminum foil (and ideally dried beans or pie weights, but I've found that the foil is better than nothing) to help pie keep it's shape when baking; bake for 14-15 mins, until golden brown
While the crust is in the oven: beat cream cheese in a large bowl with a hand mixer. Add the pumpkin and beat until combined.
Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter and beat until combined. Finally, add the vanilla, cinnamon, nutmeg and allspice, and beat until incorporated.
Pour filling into warm, prepared crust and bake until center is set (PD's recipe claims 50 mins, but this has taken up to 1.5 hours with an aluminum pan)
Let cool on a wire rack and serve at room temperature. Enjoy with copious amounts of fresh whipped cream:
Prepare by using a hand mixer to whip cream in a large bowl; once peaks form, mix in remaining ingredients - taste regularly to optimize flavor!

I commend the selfless work that so many people do for the less fortunate, especially on days of such epic gluttony; whether it's a pie for your favorite "orphan," or volunteered time/service/donations, think of what you can do this year to make someone else's holiday more magical!

Happy Thanksgiving!

Skinny-fied Spaghetti and (Turkey) Meatballs

2011-11-17T21:59:00.000-08:00

CK has been really pushing for spaghetti and meatballs lately. Only problem is: we're on a bit of a pre-Thanksgiving diet, so we're trying to stay on the lighter side. Unfortunately, the two usually do not go hand-in-hand.

But, I decided to rise to the occasion and skinny-fy the delicious Italian dish with turkey meatballs and whole wheat pasta. I've gotta say: major success!

Skinny-fied Spaghetti & (Turkey) Meatballs

Whole Wheat Spaghetti

1 t olive oil

1 lb Jenny O's Lean Ground Turkey (93/7)

1/2 brown onion, minced, divided

4 garlic cloves, minced

1/2 c parsley, chopped, divided

1 egg white

1 t crushed red pepper flakes

2 t spicy Italian seasonings

1 t dried oregano

1-2 t salt (according to your taste) + extra

1 t black pepper + extra

1/4 c shredded Parmesan cheese

1/4 c shredded mozzarella cheese

1/4 c pre-prepared pesto, optional

1 small zucchini, diced

1/2 - 1 jar pasta sauce

Preheat oven to 500
Sautee minced garlic in olive oil; season with salt and pepper and stir until golden brown - Keep residual oil in pan for later use
In a large bowl, combine: turkey, 1/2 c onions, garlic, parsley, egg white, red pepper flakes, Italian seasonings, oregano, salt and pepper
Line a baking dish with aluminum foil, spray with cooking spray (or lightly coat with oil) and divide meat mixture into 2-inch diameter meatballs, evenly spaced
Broil for 5 minutes, then reduce to 350 and continue baking for 20-25 minutes (make sure they're cooked through, but be careful not to overdone)
While meatballs are cooking, cook pasta according to package directions and prepare the sauce:
Sautee zucchini and remaining onions in the pan used to cook garlic, season with salt and pepper until onions are translucent and zucchini are softened; add pesto and tomato sauces and mix well
Add 1/2 cup cooking water (the starchy water that's boiling the pasta) and stir to combine; continue cooking on low until sauce is reduced to your liking (and rest of the meal is done)
Serve spaghetti, meatballs and sauce together, topped with cheeses and remaining parsley. Enjoy!

Go-to Raspberry Crumble

2011-10-28T20:40:00.000-07:00

Every so often I happen upon a dish that becomes a BSC staple. This is one of those recipes. BSC staples are defined as: simple to prepare, difficult to ruin, crowd-pleasing and, especially for it's simplicity and flavor, kinda impressive.

Another reason I really like this dessert: I take a lot of responsibility for the deliciousness of it (and you know me, I'm kind of narcissistic). I found the recipe from which this was adapted in an old issue of Martha Stewart's Everyday Food and mixed it up a little bit to something I presumed would taste better.

Are you curious yet? These are seriously flippin' delicious.

BSC's Go-to Raspberry Crumble

1/2 c natural almonds, divided

3/4 c cornmeal
3/4 c sugar

2 c all-purpose flour, spooned & leveled

1 t coarse salt

1 c unsalted butter, melted

1 t vanilla extract

1 t ground cinnamon

3/4 c brown sugar, divided and not packed

10 oz. frozen raspberries

Preheat oven to 350
Line an 8-inch square pan with parchment paper (aluminum foil works too)
In a Cuisinart (or in our case, a blender), chop almonds until ground (but don't worry about bigger pieces); measure out 1/2 c to use
In a large bowl, combine ground almonds, cornmeal, flour, and salt, then mix in butter
Press 2/3 of the dough into the bottom of the prepared dish; top with raspberries and sprinkle over 1/4 c brown sugar (again, do not pack the brown sugar)
To the remaining dough, add: cinnamon, vanilla, and 1/2 c brown sugar; mix well, then sprinkle over raspberries
Bake for 35 minutes, then increase temp to 450 and bake for 5 more (you want the top golden brown and crispy!)
After removing the pan from the oven, carefully lift the crumble from the pan by using the parchment paper or foil (having an assistant is helpful here to keep the material taut!) not mandatory, but encouraged
Let cool, then enjoy!

De. Lish.

Happy weekend, folks!

Seared Scallops over Sauteed Corn: An Anniversary Dinner for CK

2011-10-11T22:33:00.000-07:00

If I had a nickel for each and every culinary request from CK, my boss would probably never see me again. Well...maybe for just a week vacation...but, you know what I mean. So, when my anniversary rolled around (yesterday) it was like "what do you make when your options are everything?" The answer this time around? Seared Scallops over Sauteed Corn, and it was de-li-cious.

The menu was inspired from a couple of different places: CK and I spent this past weekend in Palm Springs, and in addition to everything else over the glorious trip, we had a fantastic dinner at The Falls Steakhouse where I enjoyed some of the best corn I'd ever tried. As my main course, I chose their seabass special that was served over a simple risotto. So, swap out the seabass for my honey's scallop craving and we had a nice foundation for the meal. Then, I hopped on Google to see what the chefs before me had created with this combo and I settled on two to use as guidelines: Rachael Ray and epicurious.

Here's what I came up with and, if it's any indication of what's to come with me and CK, I've got a lot of mindblowing food in my future!

Seared Scallops over Sauteed Corn: An Anniversary Dinner for CK

8 Jumbo Scallops

2 c corn kernels (ideally fresh)

4 strips bacon

3 shallots, diced

2 cloves garlic, diced

1/2 c chopped parsley

1 t fresh thyme

1 T olive oil

1 t cumin

salt & pepper

1/4 c white wine

2 T unsalted butter

In a large sautee pan, fry bacon in a single layer over low heat; cook to your preference of done-ness then allow to drain on paper towels; keep bacon grease in pan!
Divide grease between two large sautee pans
Wash scallops, season with salt and pepper and score with a sharp knife on one side
Using the second pan, add 1/2 T olive oil and turn heat to high; once pan is hot, add scallops, scored side down
Cook scallops for approximately 2 1/2 minutes (until seared a deep caramelly brown), flip and cook for another minute or two; remove from heat
In the pan used for bacon, turn heat to high, pour in corn and remaining olive oil, season with cumin, salt and pepper and cook for a couple of minutes until corn is slightly browned
Turn heat to medium-low, add shallots and cook until shallots are translucent
Fold in parsley and crumble the cooked bacon into the mix, then add wine and stir to deglaze the pan
Chop butter and distribute over the corn, top with scallops lighter side down, cook until scallops are to your liking, 3 minutes worked for me
Serve immediately!

Honoring the inspiration of my dinner at The Falls, I served the Scallops and Corn over my Shittake-Parmesan Risotto, with an heirloom tomato-arugula-parmesan salad and my World Famous Apple Pie** and it was GOOD. This was a double-check-with-yourself-next-time-you're-inclined-to-go-out-to-dinner kind of good.

I'll tell you this much: I've got a great man who I strive to make as happy as he keeps me, and the smile on his face from this dinner was a strong indication that I'm on the right track!

*If you'd rather not use bacon, just substitute another 1-2 T olive oil in place of the grease...and you'll probably want a little more salt!

**Recipe to come soon... and I promise you: you'll want this one!

S'mores Brownies: Dessert When it's My Choice

2011-10-05T20:04:00.000-07:00

August and September spelled hiatus for BSC: between a birthday, visits from a few fantastic friends and a couple of mini-vacations, I spent significantly less time in the kitchen. Don't worry, I've returned, and I welcome you back with my very favorite, most addicting, delicious and gooey dessert: S'mores Brownies.

I don't remember how I first found this recipe (nor can I imagine that fact is all too important), but I was hooked right away. You see, I believe s'mores to be one of the most delightful treats of all time, but due to the necessity of a campfire, unfortunately are enjoyed far too infrequently. Well, not anymore! Hence my excitement :)

So, I found this recipe, tried it immediately and was instantly hooked. In fact, so much so that maybe lots of people can attest to seeing me eat half-a-batch of them...straight from the pan...with a fork...without stopping... But seriously, they're gooey, rich, sweet (as a dessert should be), just a little bit salty (which I swear just makes you keep going!), and totally trouble.

Well, don't take my word for it. This recipe is one I'm proud to endorse and is guaranteed to please!

S'mores Brownies

Crust

1.5 c graham cracker crumbs*

6 T unsalted butter, melted

2 T sugar

1 t salt

1/2 t cinnamon

Brownies

4 oz. unsweetened baking chocolate

8 T unsalted butter

1 c packed brown sugar

3/4 c sugar

1.5 t vanilla extract

1 t salt

4 eggs

1 c flour

1 c semi-sweet chocolate chips (optional**)

Topping

4 c Marshmallows

Preheat oven to 325; line an 8x8 glass pan with aluminum foil so that extra foil hangs over the edges and coat lightly with butter or cooking spray
In a large bowl, combine graham cracker crumbs, sugar, salt and cinnamon. Add butter and stir well until coated
Press crust into bottom of the pan and bake until golden brown, about 20 minutes
While crust is baking, get going on the brownies: combine butter and chocolate in a small bowl and melt either over a double-boiler or in the microwave***
In a large bowl, mix together sugars and salt, then add melted butter/chocolate and vanilla and stir until well combined
Add eggs until all incorporated, then add flour until just combined (and finally add chocolate chip, if using)
Pour batter over crust (once it's ready) and bake for 40-45 minutes - err on the under-cooking side since they'll get more time later (40 gives me consistently great results)
Remove brownies from oven, top with marshmallows, return to oven and turn heat to 500, cook for 5 more minutes (until marshmallows are browned)
Remove from oven and let cool 5 minutes before enjoying (devouring!)

* I crush the graham crackers myself in a large zip top plastic bag with a rolling pin, and don't worry about big chunks: the crust will still turn out fine!

** This is CK's suggestion, and while highly optimistic, we have not yet tried it!

*** If using a microwave: heat at 75% power for 2 minutes, stir then heat for another minute

Thanks for coming back, friends! I won't keep you waiting nearly as long for the next one :)

Easy, Anytime Pumpkin Bread

2011-07-26T22:05:00.000-07:00

I hate when a craving strikes for something that requires advance planning, like banana bread. It's like: there's one thing that I want to eat, but to make and enjoy it I need to wait a couple of days for the silly bananas to ripen. So frustrating. Especially when you're one for instant gratification...like I may or may not be ;)

Anyway, CK and I were trying to decide on a dessert the other night and he kept on throwing out inconvenient suggestions: zucchini bread (no Cuisinart); banana bread (need ripe bananas); lemon poppy seed bread (no me gusta). Finally, he thought: pumpkin bread -- Perfect! Pumpkin bread is great because canned pumpkin works just fine, so it can be made year-round and without any advance planning!

This time I experimented with a crumb topping -- this addition certainly lends some extra sweetness, so feel free to leave the bread "topless" if you'd rather highlight the delicious spicy flavors that this recipe* boasts.

Easy, Anytime Pumpkin Bread

1 c canned pumpkin puree

1/2 c vegetable oil

1-1/3 c sugar

2 eggs

1-1/2+ c flour**

1/2 t baking powder

1/2 t baking soda

1/2 t salt

1/2 t cinnamon

1/2 t ground nutmeg

1/2 t ground cloves

Crumb Topping

1/2 c rolled oats

1/2 c flour

1/2 c brown sugar (packed)

1/4 c butter, softened

1 t cinnamon

Preheat oven to 400
In a large bowl, mix together pumpkin puree, eggs, sugar and vegetable oil
In a separate bowl, whisk together dry ingredients. Add dry ingredients to pumpkin mixture in two parts, stirring until well-mixed each time
Pour batter into a lightly greased 9x5 baking dish
If opting for the crumb topping, mix ingredients together in a medium-sized bowl (I like to use my hands!) until all components are well-combined; sprinkle toppings over mixture in baking pan so that the surface is evenly covered
Bake for 50-60 minutes, or until a toothpick comes out clean when testing the center
Let cool for at least five minutes before serving, then enjoy!

*Recipe was inspired by Pumpkin Bread IV from allrecipes.com

**The exact measurement for the flour is 1-7/12 c flour (that's 1 cup + 1/3 cup + 1/4 cup); I tend to be pretty particular when it comes to baking, but you ambitious folk might be able to eyeball that extra 1/12 of a cup!

Make sure to serve this pumpkin bread warm (even on day 2, 3, etc.!) -- it's just so much yummier that way. I like to top mine with a salty, buttery spread (like Smart Balance!), but CK has experimented with other jams and seems to like a variety of toppings.

Pumpkin bread is also very easy to freeze, so feel free to double this recipe (or use the allrecipe.com's version for 3x) and keep the extra loaf/ves stored away for future hibernation!

Trufflepalooza-Inspired Shittake-Parmesan Risotto

2011-07-24T22:46:00.000-07:00

Get ready to be jealous of my weekend: Saturday night, CK and I attended Trufflepalooza 2011, an much-anticipated culinary event hosted by my friend Erika Kerekes whose fabulous creations can be found on the blog "In Erika's Kitchen". It's exactly what you think: a 16-course tasting menu with every single line-item featuring summer black truffles. I know. The experience was incredible, the food unbelievable and the whole thing will be documented in an upcoming post.

In the short run, our palates were whetted for the delicious truffle and we had some neat souvenirs provided by Sabatino Tartufi to experiment, with so I created this hearty side dish tonight. Let me tell you: this risotto exceeded expectations. (Maybe it was the inclusion of truffle!?)

I used the same ratios for this dish as were in my GF Risotto, and the addition of truffle oil, mushrooms and a good amount of parmesan made for a fantastic combination.

Trufflepalooza-Inspired Shittake-Parmesan Risotto

2 T unsalted butter

2 t Sabatino Tartufi black truffle oil

1 c uncooked Arbroio rice

5 c low-sodium chicken stock

1 c brown onion, diced

2 c Shittake mushrooms, chopped

1/2 c shredded Parmesan cheese

salt & pepper to season

2 t Sabatino Tartufi truffle sea salt

In a large pot, combine onions and butter over low heat; season onions with salt and pepper and cook until onions are translucent
Heat chicken stock in a small sauce pan until simmering, keep warm over low heat to use for cooking risotto
Add risotto rice and Shittake mushrooms to butter and onions; stir well
Slowly add chicken stock to risotto mix, one cup at a time, making sure to incorporate the whole cup of stock into the rice before adding another cup of liquid--it's a slow process and should take 20-30 minutes. Be patient!
Stir in Parmesan cheese with last cup of stock, stir well until rice has absorbed all excess liquid. Season with salt and pepper; serve immediately and top with truffle salt!

This dish was tasty, cozy, extravagant and really quite simple to make. CK gobbled it up so fast, I had to sort of fight to get some bites for myself!

Because of the richness and overall flavor profile of this recipe, I think that this dish works better as a side than a main. That said, it's a neutral, simple and impressive enough choice to pair with a variety of proteins.

If you are a fan of truffles but unsure how to realistically incorporate them into home-cooking, this is a good gateway recipe: the ingredients are less expensive than the full truffle, and the flavor is subtle enough for a wide audience.

Check back soon--Trufflepalooza was everything glorious you're imagining it to be and much, much more!

M&S's Steamed Mussels in Red Curry Sauce for "Carmageddon"

2011-07-21T19:14:00.000-07:00

I tend to be pretty satisfied with my own cooking, but only rarely do I say "wow." This weekend, I blew my own mind.

I'm sure many of you were aware of the massive threat, "Carmageddon," that was set to strike Southern California last weekend: you know, the two-day closure of ~15 miles of the 405 freeway that runs North to South across LA? The nerves and anticipation running around the city in the days/weeks/months leading up to the fretted shut-down were both: wide-spread among Los Angelenos, and entirely non-sensical to anyone unfamiliar with the traffic patterns in LA.

Needless to say, Carmageddon was about as far from an Armageddon as one could ever imagine: July 15-17 were some of calmest days I've experienced in the four years I've lived here and thus amazingly relaxing. Anyway, I digress.

During this supposedly hectic/stressful/disastrous/apocalyptic weekend, CK and I found ways to fill our days actively and by foot (shocking in this city, I know). We ended up at the Whole Foods in Brentwood where they had just received the most incredible array of seafood. I've been promising to make mussels for weeks (AND they were on sale!), so the only thing left to decide was the recipe. Good thing my trusty, dusty McCormick & Schmick's cookbook conveniently featured a recipe that married two of CK's favorite things: shellfish and coconut-curry.

This recipe can be made for an appetizer, for sharing, or for an entree. The dish is delicious, satisfying, flavorful and easy to make. If, like CK, you're a fan of both shellfish and coconut curry, make this recipe: you will NOT be disappointed.

M&S's Steamed Mussels in Red Curry Sauce for "Carmageddon"

Curry Base

3 T vegetable oil

5 T red curry paste

2 c canned coconut milk

Mussels

2 T butter

2 T chopped garlic

2 T chopped shallots

20 black mussels

1/2 c Roma Tomatoes, diced to about 1/2 inch

1/2 c chicken stock

1 1/2 c prepared curry base

1 T freshly squeezed lime juice

Sautee the curry paste in hot oil until broken down and well-incorporated in oil; add the coconut milk and bring to a boil. Set aside
In a large pan (that has a lid), sautee the garlic and shallots in the butter
Add the mussels and tomatoes, toss well then add chicken stock, curry base and lime juice; cover and cook for 10 minutes (you can toss any mussels that have not yet opened at this point)
Serve immediately with crusty French or garlic bread* (for dipping in excess sauce!)

*If you want to go big (we did), whip up some herbed butter (softened, unsalted butter that's kicked up with salt, pepper, fresh chopped parsley, dried oregano...and anything else that strikes your fancy) and use it to liberally coat thick cubes (~3 in) of french bread. Heat a large sautee pan on the highest temperature and carefully toast all bread cubes until every buttered side is crispy and golden brown. Yum!

My First Real Recipe: Chicken Parmesan

2011-06-30T22:41:00.000-07:00

Get excited, because tonight is the night you have all been waiting for: I am revealing to you the super secret recipe for my Chicken Parmesan. Admittedly it was kind of rude to plant the seed several months back before satisfying your curiosity. I apologize. Truly, it's my fault: CK asks me to make it at least once every other week.

Anyway, BM's return from Israel seemed like a great opportunity to make something that makes me think of mom :) and so I did!

The list of reasons I like Chicken Parm is almost too long to list. I say "almost" because I am going to try to explain it to you. Here goes: Chicken Parm is amazing because it's super easy to make, consistently well-executed, inexpensive, essentially all in one dish...all while simultaneously being one of those things so freaking satisfying you can get away making it anytime: weeknight after work, dinner party, potluck, dinner with inlaws, dinner, summer, you name it.

AND, it's my first real recipe: it's the first meal that, back when I was in college, made me think of home and I tried to recreate.

My First Real Recipe: Chicken Parmesan

2 boneless, skinless chicken breasts

1 jar of your favorite tomato sauce

1 c breadcrumbs (or panko)*

1 T dried basil

2 T Parmesan cheese, grated, divided

1 t chili powder

1 T fresh ground Italian seasonings

1 t black pepper

1 T garlic salt

1 egg, beaten

1-2 c grated Mozzarella cheese

1 T olive oil

Preheat oven to 350
In a shallow dish, combine breadcrumbs or panko with basil, 1 T Parmesan cheese, chili powder, Italian seasonings, black pepper and salt until well mixed. Pour egg into a separate shallow dish
Heat olive oil in a large sautee pan over medium heat; dredge chicken breasts sequentially through egg mixture then breadcrumb mixture (and do so liberally), then place in sautee pan
While chicken is cooking, pour 1/2-1 c tomato sauce in an 8x8 or 9x9 baking dish so the bottom is evenly coated
Return to the chicken: it's going to cook for about 2 minutes per side, or until crisp and lightly browned
Transfer chicken breasts to the baking dish, top each breast with 1/2 c tomato sauce. If you or your audience like their Chicken Parm with extra sauce, pour more in to the dish, but not over the chicken
Top with remaining cheeses, cover with aluminum foil (sealed around edges of dish) and bake for 30 minutes. Remove foil and cook for 5 more minutes until cheese is browning and bubbly
Patiently wait at least 5 minutes before digging in!!

*A shortcut is to use the Italian variety of breadcrumbs. If you go this route, remove (or at least decrease) items chili powder through garlic salt!

Woods to Weeknight: Herby-Butter Grilled Salmon

2011-06-27T22:55:00.000-07:00

CK and I went camping this past weekend. Like, tent and wood and jackets and mosquitoes and s'mores and backpacks kind of camping...with flushing toilets (so I'm kind of a JAP). On the way out, we stopped at Costco for groceries and found this incredible salmon, prepared with dill-basil butter. Now, Friday night's dinner was delicious, but it was prepared over a campfire, by flashlight, so I could not at all wait to improve upon it.

Conveniently, fresh, wild Atlantic salmon was on sale at Ralphs today, so that's what we had for dinner. Let me tell you: this is one of my very favorite weeknight dinners all year. And, my goodness: easy.

Woods to Weeknight: Herby-Butter Grilled Salmon

Salmon

2 fresh salmon fillets, approx 4-6 oz. each

1 t Old Bay Seasoning

2 t black pepper, divided

2 t garlic salt, divided

1 t Kosher salt
Herbed Butter

2 T olive oil

2 T butter, unsalted & softened

1 T fresh dill, chopped

1 T fresh basil, chopped

Potatoes

2 Russet potatoes (medium in size)

3 T olive oil, divided

1/2 large white onion, diced

salt & pepper to taste

1 oz. sharp cheddar cheese (optional)

Beans

4 c green beans, trimmed

1 t olive oil

1 t crushed red pepper flakes

1 t black pepper

1 t Kosher salt

Preheat oven to 350, pierce potatoes with a fork a couple of times; place potatoes on oven rack and let bake for 30 minutes, turning half-way through
Place salmon fillets on a plate, season with 1 t of each: black pepper, Old Bay seasoning, garlic salt and Kosher salt; drizzle with olive oil and refrigerate for 45 minutes
Combine in a small bowl: softened butter, dill, basil, garlic salt & black pepper; refrigerate
While the salmon finishes marinating, turn oven heat to Broil; cut potatoes into 1 inch pieces and place in a shallow baking dish
Add onions, 2 T olive oil, salt & pepper to potatoes; stir gently til potatoes are coated and place in oven
Now it's going to get tricky because you have to work the salmon, the potatoes and the beans simultaneously:
Broil for 5-10 minutes (depending on oven) until starting to crisp; mix potatoes and drizzle with remaining olive oil and broil for 5-10 more minutes until potatoes are turning gold and crispy (if using cheese, remove potatoes from oven at the same time, then add cheese and return to oven for one minute)
Responsibility #2: set grill to medium heat, transfer salmon to greased grill topped with a small tab of herbed butter (here's a hint: you'll need 6 tabs total), cover and cook for 3-4 minutes (we like 3.5); flip salmon, coat each fillet with another tab of butter, cover & cook for the same amount of time
Responsibility #3: heat olive oil in a large sautee pan over medium-low heat; add remaining ingredients and cook for ~10 minutes, stirring occasionally
Serve salmon fillets topped with remaining tabs of butter, alongside potatoes and beans. E-N-J-O-Y

So here's how it goes at the R/K household at dinner time: CK gets the bigger piece of meat, more of the grains and less of the veggies; I get the smaller piece of meat, less of the grains and more of the veggies and usually have a little left over. Tonight...it was equal pieces of meat, same division of grains & veggies...and I...ate...alllllllllllll of it. You will too! Happy Summer, all!

Sweet'n'Summery Grilled Pineapple Sundaes

2011-06-19T16:11:00.000-07:00

In my mind, few things beat a recipe that is all: quick, easy, delicious, good for company/sharing/varied audiences and made with items on-hand. This dish meets every single one of those criteria and was literally discovered on a whim:

I've always been a fan of grilled pineapple, but had never looked into making it. Pineapples have been on sale at Ralph's lately (sometimes a huge determinant in my cooking decisions!), and as a result, a staple in the kitchen. One night I decided I needed something sweeter than the fruit on its own, so I let the sliced pineapple soak in coconut rum for a bit, then kindly asked CK to throw it on the grill for me. The recipe that follows is the enhanced edition. I highly recommend you try it out over the summer.

Sweet'n'Summery Grilled Pineapple Sundaes

1 pineapple, cored & de-rinded, sliced into 1.5-2 in pieces

2 c coconut rum

2 t vanilla extract

1 T bourbon

1 t ground cinnamon

1/2 c light brown sugar, divided

2 c vanilla bean ice cream

Butterscotch caramel sundae sauce

In a small bowl, combine rum, vanilla, bourbon, cinnamon and half of the brown sugar (1/4 cup)
Pour mixture into a shallow bowl or 9x9 baking dish and add pineapple slices
Cover the dish and refrigerate (ballpark: 2-4 hours)
Don't toss the marinade after refrigerating!
Before grilling, skewer the pineapple slices, 8-10 slices per skewer
To cook, set grill to medium heat, and place skewered pineapple directly on the grill grates; top with remaining brown sugar, cover the grill and cook for approximately 15 minutes (rotating half-way through), or until corners start to crisp
While pineapple is grilling, transfer marinade to a small sauce pan; reduce until mixture is syrupy (the timing should coincide with the cooking of the pineapple)
Serve immediately with BSC favorite Haagen Dazs "Five" Vanilla Bean ice cream, Butterscotch Caramel sauce, and rum-whiskey-cinnamon-brown sugar-vanilla reduction
Yum.

I hope you try this one; really, I do. Especially the non-chefs out there. Listen to my words: you will be ok...give it a go!

Happy Father's Day to my Pops..and to all the other pops out there! Enjoy your weekend, my friends, and don't forget to call your dad!

"Home-made" "Key Lime" Pie

2011-06-08T21:40:00.000-07:00

This pie makes me feel like a phony. Don't get me wrong: it is home-made and, boy, is it delicious, but it's also one of the most manufactured line-items in my diet, not to mention cooking repertoire. One day I'll probably adopt something more sophisticated...but I'm darn satisfied with this one for now.

So, this was dessert for our dinner with FC, and was served with homemade whipped cream (heavy whipping cream whipped with cinnamon, vanilla extract, and about a tablespoon of Bailey's). I prefer to make my own pie crusts, and I've included the recipe for my graham cracker variety. Don't worry--it's super easy!

"Home-made" "Key Lime" Pie
Graham Cracker Crust

1.5 c graham cracker crumbs, finely ground

1/3 c granulated sugar
6 T unsalted butter, softened
1/2 t cinnamon
1/2 t salt
Preheat oven to 375. Combine ingredients in a medium-sized bowl, mixing until well-blended. Press into a 8 or 9 inch pie dish, bake for 7 minutes.

Filling
1 T grated lime zest
1 c fresh lime juice
1 can (14 oz) sweetened condensed milk
1 package (3.5 oz) instant vanilla pudding
1 container (8 oz) frozen whipped topping (a.k.a. Cool Whip)

Combine lime zest, lime juice and sweetened condensed milk in a large bowl
Whisk in pudding mix, making sure the powder is well-incorporated; let set for 10 minutes
Fold in "whipped topping," then pour into pie shell
Refrigerate for at least 2 hours, option to sprinkle with cinnamon, and top with fresh whipped cream! Enjoy!

I suppose I won't take it personally that we had leftovers from this dessert: FC are big fans of cocktail hour, so with the introduction of two different types of crackers, the following courses were bound to be infringed upon. It's ok, CK and I just get to enjoy the after dinner treat for a couple of extra nights!

Linguini & Clams for the FC Visit

2011-06-06T19:19:00.000-07:00

In the world of adult dating, few things are more pressure-inducing than meeting and impressing the boyfriend's parents. CK's family is wonderful and have been completely welcoming to me, but I can't help but feel jittery anytime I cook for them.

So, FC were in town this weekend and CK & I invited them for dinner on Friday night as a belated celebration for both of their birthdays. CK suggested that we perfect a mind-blowing linguini & clams recipe that we had experimented with a couple weeks back. Somehow, this second-take ended up significantly spicier than the original, and much more aligned with CK's preferences than my own. Sneaky man.

A couple months back, CK and I learned how to make pasta from scratch. The result is amazing, but the process is quite labor-intensive. Clearly, FC are worth the extra effort (and I'll walk you through the recipe in a separate post), but you can also use any box pasta that you enjoy, or the "packaged fresh" varieties like the Buitoni Fettuccine that we go for if we're not making our own.

Linguini & Clams for the FC Visit

2 T unsalted butter

3 cloves garlic, minced

1/2 c chicken stock*

1/2 c white wine

1/2 c Flat Leaf Parsley, chopped, divided

1/2-1 t crushed red pepper

1 t salt

1/2 t black pepper

3-4 dozen manila or littleneck clams, well-scrubbed

1 leek, thinly sliced

1.5 c mushrooms (Cremini & Shittake are my favorites), chopped

8 c cooked linguini (~1 lb. uncooked)

Crusty french bread

Heat butter in a large skillet over medium heat; add garlic and sautee until golden brown (approx. 3 minutes)--note: you'll need a BIG pan, one that can accommodate the sauce and the pasta
While garlic is getting going, cook pasta according to directions. Before draining, set aside 1 cup of pasta cooking water to use for clam sauce
Add chicken stock, wine, red pepper flakes, parsley, salt and black pepper to butter and garlic; stir so combined, then add clams and cover to cook for 10 minutes (or until clams open)
Note: you can either add the mushrooms & leeks at the same time as the clams, or later on during the cooking (I prefer my veggies al dente, so I usually add the veggies with 3 minutes left on the clams)
With just a couple minutes remaining, add the starchy cooking water to clams
Once clams have opened, transfer drained linguini to the clam sauce, and toss until pasta is coated
Serve immediately with crusty french bread**

*I prefer low-sodium; you can also use vegetable if you prefer
**Pick a bread that's super absorbent for soaking up the delish sauce!

So, give it a go: this dish is fancy enough for the inlaws, while still quick enough for a weeknight dinner--you can't go wrong anytime!

Next up: I'll tell you about the dessert that followed!

Belated Birthday Strawberry-Rhubarb Pie

2011-06-03T23:26:00.000-07:00

CK is a lot of things, but a hasty decision-maker is not one of them. Even a "simple," almost thoughtless question like "if you could have any car in the world, and gas was not an issue, what would it be?*" requires no marginal amount of deliberation on his end; so, you can only imagine the level of consideration required when faced with a true debacle: like what to select when he gets to pick dessert.

That said, for this year's birthday, CK took no time at alll deciding upon Strawberry-Rhubarb pie...only problem: rhubarb was not in season. Poor CK had to wait. And wait, he did. Good news: we found a reeaalllly super delicious recipe that is quick, easy and ridiculously good. Rhubarb season is short, so I'd pencil this one in soon:

Belated Birthday Strawberry-Rhubarb Pie

Bottom Crust

2/3 c Butter, softened

2 c Flour

1 t Salt

5-6 T cold water

Filling

1 egg

3/4 c sugar

2 T all-purpose flour

1 t vanilla

1 t cornstarch

3/4 pound fresh rhubarb, cut into 1/2 inch pieces

1 pint strawberries, cut into 1 inch pieces

Topping

3/4 c all-purpose flour

1/2 c packed brown sugar

1/2 c rolled oats

1/2 c cold butter, chopped

Preheat oven to 400
In a medium sized bowl, combine flour and salt; cut in butter until mixture resembles a fine meal**
Add water one tablespoon at a time until all the flour is moistened
Roll dough into 1/-8-1/4 inch thickness (depending on your liking...I am a fan of crusts, personally, so tend to use a littler more dough) and fit pastry loosly into a 9-inch pie pan
Prick bottom and sides with a fork and bake for 10-15 minutes -- you want the crust to stay on the lighter side of golden-brown -- while you're preparing the filling
While crust is cooking, beat egg in a large bowl; add sugar, flour, vanilla, cornstarch and mix well
Gently fold in rhubarb & strawberries; pour filling into the shell once it's out of the oven
In a separate bowl, combine flour, brown sugar and oats; cut in butter until crumbly and sprinkle over the fruit
Bake at 400 degrees for 10 minutes, then reduce heat to 350 and bake for 35 more minutes, or until golden and bubbly!
Patiently wait (at least) 10 minutes before serving under some yummy vanilla ice cream

CK's verdict: it was worth the wait. So go ahead and enjoy this curious root and it's brief seasonality: you won't be disappointed with this recipe!

*True story; CK's final answer has not yet been determined ;)
**I adapted this recipe from a Ralph's brand package of flour and this is their direction verbatim

Easy'n'Delicious Buttermilk Cornbread

2011-05-29T17:29:00.000-07:00

Cornbread is one of those foods that, when made right, should always be pronounced in a Southern accent. You know, cornbread.

I've never been a loyalist to any one recipe, but a few tries ago I came across this one, made a few tweaks to cater to my own tastes and have since been consistently satisfied. As a result, the recipe below has found it's place as a staple alongside my chili. Give it a go, and/or tell me how to make it even better!

Easy'n'Delicious Buttermilk Cornbread

1 c all-purpose flour

1 c yellow cornmeal

2/3 c white sugar

1 t salt

2 T baking powder

1 egg

1 c buttermilk

1/3 c vegetable oil

1-2 T unsalted butter

Preheat oven to 400; coat a 9x9" cake pan with a generous amount of butter
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder; stir in egg, buttermilk and vegetable oil until well-mixed
Pour batter into prepared pan
Bake for 20 minutes; at that point, top cornbread with the remainder of the butter, return to oven and bake five more minutes
Let cool for at least 10 minutes and serve with piping hot chili, or bring a pan with you to a BBQ this summer!

BBQ Pulled Slow-Cooker Pork

2011-05-26T20:56:00.000-07:00

There are few things better than coming home to a ready-made, home-cooked meal (well...more than a few things...), and that's a big reason I love my slow-cooker. It's easy enough to make something delicious in there that you can do so before work, in a half-asleep state, cover the pot, set on low, and let. it. be. Can't beat that. AND, it's an appliance that's hugely helpful in making one of my favorite (and very clearly Kosher) foods: BBQ Pulled Pork.

I looove BBQ Pulled Pork. I'll travel some distance just to try a good BBQ Pulled Pork recipe that is said to be worth it. Gas prices seemed to go up lately, so it's good thing I learned to make my own. The recipe I use has a few necessary ingredients, but the details are up to interpretation. My favorite way to serve my pork is in slider form, on Hawaiian Sweet Rolls with a little bit of Sharp Cheddar, fried onions and a dollop of extra BBQ sauce. If you have other ideas, please: do share!

BBQ Pulled Slow-Cooker Pork

1.5 lbs. boneless, skinless pork tenderloin

1-2 jars of your favorite BBQ sauce*

8 oz. Root Beer**

2 T chili powder

1 T garlic salt

1 t black pepper

18-24 Hawaiian Sweet rolls

OSharp Cheddar cheese, thinly sliced (optional)

Fried Onions (optional)

Ok guys, ready for this?

Wash and clean pork, place in bottom of slow cooker; add rootbeer, 1/2-3/4 bottle of BBQ sauce and spices. Mix a little.
Cover, set on "low" and cook for 8-10 hours
Once time has elapsed, drain pork, stir in 1/2-3/4 bottle of BBQ sauce
Toast Hawaiian rolls, and assemble sandwiches with cheese, onions, (more) BBQ sauce, or any other toppings of your choice
Serve immediately and enjoy!

Try these soon! They're absolute crowd-pleasers, great for parties and more importantly: ready for you (and just a little stirring) at the end of the day!

* I know, I know, I should really make my own! ..suggestions? My favorite store-bought choice is the Jack Daniel's BBQ sauce, but haven't been able to find it lately...grr...

** Shocking, right? I've used Cider in a pinch, and have heard Dr. Pepper works too!