Note to Self:

Boston Cream Pie

2013-02-12T17:02:00.004-06:00

Hey Valentine.
I think you're wicked awesome, you know that?

That's why I made you this kickin' Boston Cream Pie.

Two layers of vanilla spongecake, filled with custard.

Topped with a rockin' chocolate ganache.

Not too sweet. But rich. And velvety.

Like our love. If love could be velvety. And topped with chocolate ganache. And a little messy. Like love.

Like all good things, this 'pie' takes time to get it perfect.

Enjoy this Boston Cream Pie, Valentine.

You rock my heart out.

Boston Cream Pie

for the cake:

1 1/4 cup sugar

3/4 cup unsalted butter

1 tsp vanilla extract

2 eggs

2 1/2 tsp baking powder

1/2 tsp salt

3/4 cup milk

Preheat oven to 350 degrees. Butter and flour a 9" round springform pan. Cream the butter, sugar and vanilla with a hand mixer. Beat the eggs in, one at a time. Sift the flour, baking powder and salt in a separate bowl, then add the dry mix to the wet mix with milk. Mix until incorporated- pour the batter into the springform pan and bake for 50-60 minutes, until a toothpick comes out clean. Let the cake cool completely. (Seriously, this cake cannot be warm when you put it together, the custard will just run out the sides. Gross.)

for the custard:

1/3 cup sugar

3 TBSP cornstarch

1/2 cup heavy cream

1 cup milk

3 eggs

1/4 tsp salt

1 tsp vanilla extract

3 TBSP unsalted butter

Combine all ingredients in a heavy saucepan over medium high heat. With the whisk attachment on your hand mixer, whisk constantly until custard begins to boil. Whisk another 2 minutes as custard begins to thicken. Remove from heat and whisk in butter to cool. Allow to cool completely (about an hour or so), whisking every so often. Refrigerate custard until ready to assemble cake.

Assemble the cake:

Remove the completely cooled cake from the springform. With a long piece of unflavored, unwaxed dental floss, halve the cake through the center to create two layers. Invert the bottom layer so that the smooth (not crumbly) side will be topped with custard. (It helps with keeping crumbs out of your custard.)

With a spatula, spread out the refrigerated custard over the bottom cake layer. Carefully place the top layer over the custard and top with warm chocolate ganache. (Note: because we have eggs and cream and milk and things that go sour, make sure you refrigerate this cake!)

for the chocolate ganache:

1 bag (12 oz) semi-sweet chocolate chips

1/2 cup heavy cream

In a small saucepan, heat the cream until just boiling. Remove immediately from heat and mix in chocolate chips. Mix thoroughly until the ganache is shiny and smooth. Make sure the ganache is still warm as you smooth it over the top of the cake, or else you will weep tears of regret when your cake rips as you try to rake the hardened ganache over it.

Brunch Biscuit Quiche

2013-01-23T16:13:00.001-06:00

Happy New Year, peeps!

Everyone have a good holiday, yes?

I had a FANTASTIC Christmas and New Year's. After a grueling semester in law school, I finally got to spend some serious quality time with my family.

I want to apologize for my lack of posts lately. Things have been pretty crazy with school, work, life. I've meant to post. Wanted to post. Dreamt about posting.

Alas, posts did not happen. Life was just too crazy. I wish I could say it will get better soon. It probably won't. But I will try. As often as I can.

The amount of cooking I've done in the last month has been woefully little. I did cook for my study group during finals. Grocery shopping is not a priority during finals, so I was pretty proud that I whipped this up with what I had in the fridge.

To show how much I've missed you, I will confess to you a terrible secret.

I am afraid of opening biscuit tins.

Yes, the little unrolled biscuit tubes that eventually *POP* when they open.

Scares the crap out of me.

My husband will actually run from whatever part of the house he is in to the kitchen, just to watch me open a can of biscuits.

It's embarrassing, but I share this with you.

I promise to try to keep up with more posts and Twitter feeds!

I miss you all, but I hope you know I've been thinking of you.

(And you're looking thin, dear. Eat something, will you?)

Brunch Biscuit Quiche

(made out of what I had in the fridge)

1 can pillsbury biscuits (not the big ol' honkin' Grands, just the little cans)

6 or 7 eggs

1/2 cup diced ham

6 pieces uncooked bacon

2 slices american cheese (I told you, it's what I had in the fridge)

1 cup Italian blend shredded cheese

1/2 cup grated Applewood smoked cheddar

splash of cream or milk

salt and pepper

Optional: any other brunchy, omelet-y ingredients you want to add.

Special dish needed: pie dish (preferably glass)

Heat the oven to 400 degrees. Lay out the bacon on a baking sheet and bake in the oven until crisp. Drain the fat from the bacon and dry on paper towels until ready to use.

Open the can of biscuits with as much decorum as you can muster. Try not to scream. With a rolling pin, flatten the entire role of biscuits out into a sheet. If it helps, lay the biscuits in a circle and then roll out.

Pan-spray the pie pan and lay the biscuit crust over the pan, so that it looks less like a rolled-out tube of biscuits and more like a crust. Trim the edges if you have to, and prick the bottom of the crust with a fork.

Take the bacon and roughly chop it, layering on the bottom of the crust. Top with the american cheese.

Make the egg mix: crack and whip eggs with a splash of milk/cream, generously season with salt and pepper. Add the chopped ham (and other optional ingredients), mix again. Pour over the bacon and cheese crust. Top the egg mix with the applewood smoked cheddar and half of the Italian blend.

Place the quiche on a baking sheet and bake for 25-30 minutes, or until egg mix is cooked thoroughly. Add the remaining half of the Italian blend and bake for 5 more minutes. Allow to cool slightly before serving.

PBBW Cookies

2012-11-07T11:01:00.000-06:00

Peanut butter, banana, and walnut cookies.

I know, it's a mouthful.

A mouthful of deliciousness, that is.

I was going through this phase of buying way too many bananas.

Don't ask why. It was crazy.

Especially since I only like the mostly green, very firm, not-hardly-yellow-at-all type of banana.

Like I needed another thing to be weird about.

So whatcha gonna do with 5 bananas past their prime?

First, you have to stop those bananas from cashing in their 401ks, buying sports cars and marrying trophy wives.

Second, you have to talk the bananas out of getting hairplugs.

No, they do not look natural.

No, you may not spend the kids' college fund on your new rappelling gear. For Pete's sake, you don't even climb.

Ahem. I digress.

Then you mash them! And mix with peanut butter. Nutella would probably also rock. My jar of Nutella, however, was mysteriously empty at the time. I have my suspicions.

Peanut Butter, Banana & Walnut Cookies

1 1/2 cup peanut butter, melted & cooled
2 cups packed brown sugar
1 cup white sugar
1 cup butter, softened
3 very ripe bananas, mashed with a fork
1/2 tsp. baking powder
1 tsp. salt
2 1/2 cup flour

1/2 cup of walnuts (optional)

Pre-heat oven to 350. With an electric mixer, cream the butter with the sugars. Add the peanut butter, then bananas and continue to mix. The consistency will be a little lumpy from the bananas. That will make it taste more like banana bread, anyway. So hooray!

In a separate bowl, mix the flour, salt and baking powder. Slowly add the dry mix in to the wet mixture, mixing until you have a nice, sticky cookie dough consistency. Add the walnuts.

Roll spoon-sized balls of the dough and place on a greased cookie sheet. Bake for about 10-12 minutes, or until cookies are lightly brown on top. Do not over cook.

Cookies are best when served at room temp, and can be refrigerated.

Tex-Mex Chicken Stew

2012-10-14T14:45:00.002-05:00

It's Sunday as I write this. That means family and friends for dinner.

Also, The Walking Dead premieres tonight.

Which also means family and friends for dinner.

Muah hahaha!

Isn't October the best month EVER??

It is. Well known fact.

Temps in the 70's, occasional rainy days, college football (boomer!)

The Walking Dead, Boardwalk Empire, American Horror Story, pot roast, stews, pumpkin patches, sweaters.

Do you see what I mean?

Also, post-season baseball, scotch, and Bailey's Irish.

It's the perfect month for almost everything I love.

Courtesy of Cory Punto and Instagram

Yes, definitely.

Tex-Mex Chicken Stew

(You will need a crockpot and about 6-8 hours)

6 boneless chicken breasts, frozen and thawed slightly

1 small jar Salsa Verde (Red salsa is ok too)

1/2 small bag frozen carrot slices

2 small cans black beans, drained

1 small can sweet corn, drained

1/2 white onion, roughly chopped

1 medium fresh jalapeno, sliced

1/2 pint of grape tomatoes

1 can diced tomatoes, partially drained

1/4 cup lime juice

1/2 tbsp cumin

1/4 tsp cayenne pepper

2 Tbsp salt

4 oz. fat-free cream cheese

1/2 cup fat-free plain Greek Yogurt

Cilantro, Jalapenos, Green Onions for garnish

In the crockpot, layer the frozen carrots, black beans, corn, grape tomatoes and onion. Arrange chicken breasts on top and pour salsa verde over all. Add diced tomatoes, jalapenos, spices and lime juice. Cover and cook on low for 6-7 hours, until chicken has completely cooked and shreds easily with a fork.

So, then, shred the chicken easily with a fork.

Mix the shredded chicken and vegetables together. There should be quite a bit of sauce created. Taste, adjust salt and cumin if necessary.

Add the cream cheese and yogurt, mix well to incorporate. Allow mixture to continue cooking on low for an extra hour before serving.

Frosted Lemon Cake

2012-09-29T10:18:00.001-05:00

This is not bread.

Hard to believe, I know. It looks like bread.

Dessert-y bread, yes, but looks like bread all the same.

But it's really, really not.

Oh, how our eyes deceive us.

It's bread-shaped cake.

Just like your precious banana bread.

Bread. Shaped. Cake.

Delicious loaf-y formed lemon cake.

It's not even like pound cake, which at least has the same density as bread, even if it does have a pound of sugar in it.

Nope. This is lemon cake, drizzled with a delightful lemon glaze.

Accept this now, and it will be so much easier.

Not on your waistline, of course. But at least you'll know you're not lying to yourself.

Fib to others, but not to yourself.

(White lies don't count.)

Frosted Lemon Cake

From RecipeCircus

1 1/2 cups white flour

1/2 tsp baking soda

1/2 tsp baking power

1/2 tsp salt

3 eggs

1 cup sugar

2 Tbsp softened butter

1 tsp vanilla

1 tsp lemon extract (very important)

1/3 cup lemon juice

1/2 cup vegetable oil

Preheat oven to 350. Combine flour, baking soda, baking powder and salt in a bowl. In a separate bowl, blend eggs, sugar, butter, vanilla, lemon extract and juice, and oil with an electric beater. Pour wet batter into dry ingredients and mix well.

Pour lemon batter into greased loaf pan and bake for 45 minutes, until a toothpick come out clean when you pierce it. Allow to cool for a few hours.

Make the icing:

1 'generous' cup powdered sugar

2 Tbsp milk

1/2 tsp lemon extract

Mix all together, until smooth and creamy.

Pop the cake out of the loaf pan, and pour the glaze over the cake, spreading with a butter knife if necessary. Allow the glaze to harden a bit, then slice.

Completely-Addictive-Can't-Stop-Eating Black Bean & Corn Salsa

2012-09-02T15:57:00.000-05:00

Happy Labor Day! You're not laboring, are you?

Well, stop it this instant.

Unless you're in labor. Then don't stop. Seriously, keep breathing.

(hee hee hoo! hee hee hoo!)

This black bean & corn salsa is where it's at, people.

Got plans for a last-minute barbeque?

Going to lake or beach?

I'm not. Going to the lake, that is. One of my personal quirks (issues, problems, idiosyncrasies, whatever) is that I do not go swimming in bodies of water where I cannot see the bottom. Gross. As for the beach, well, I don't really swim in the ocean either.

Once, my mother went swimming in the ocean, and came back with fish nibbley-bites on her legs. Not shark bites, just little fish-y nibble-y marks. Freak. Me. Out.

Also once my cousin was attacked by a Portuguese Man-o-war at the beach. Go ahead and google that image. Ack!

So my whole no-see-the-bottom-no-swim rule isn't completely unfounded. And anyway, hey, stop judging me!

I have had this recipe for about twelve years now. Every time I make it, it goes over like gangbusters. If gangbusters ate salsa. Which they probably do, because gangbusters like flavor.

I know I stole it from someone, somewhere. But memory eludes me now, and so I issue this blanket apology: Sorry, you, whoever you are, and thanks!

This recipe is also totally vegan. Go ahead, check it out and see. I'll wait.

See? Totally vegan. The salsa, anyway. Maybe not the chips. The chips are your job, anyhow. Do they make vegan chips? Isn't that just kale chips? Or some sort of blue-hued corn chip?

On another note, this recipe calls for a canned corn called 'Mexicorn.' Which brings up another pet peeve of mine. Why is it called 'mexicorn'? Apparently because it has about 2 pieces of red bell pepper in it and 3 pieces of unidentifiable green (chile?) pepper. Basically, it's called mexicorn for the same reason that a salad with some almonds, mandarin oranges and dry chow mein noodles is called an Oriental salad. I mean, technically, we could call it "Pimento-corn" and it would be just as appropriate. But I digress.

I hope you all have a great Labor Day weekend, not laboring. Just watch out for seaweed. And ski-doos. And nibble-y fish-y man-o-war-y activities.

And for Pete's sake, put on some sunscreen, will you?

Black Bean & Corn Salsa

2 large cans of black beans, drained and rinsed

2 small cans of Mexicorn, or regular canned sweet corn

Orange (or red) bell pepper, seeded and chopped

small jalapeno pepper, seeded ad chopped

1/2 of a large red onion, chopped

Cilantro, as needed

1 1/2 cup apple cider vinegar

1/4 cup lemon juice

Kosher salt, to taste

Mix it up! Chill for an hour or more. Mix thoroughly again right before serving, with a pinch more salt. Serve with chips, spoon over grilled salmon or chicken, or as a relish.

Table-side Caesar Salad

2012-08-10T14:42:00.000-05:00

One of my favorite places here in Oklahoma is a place that does table-side Caesar salads.

They wheel out this big cart with all the ingredients, and make the salad right in front of you. It's very swanky. Very Mad Men.

Red carpet and piano lounge and all.

It's the best Caesar salad in the city, and it's the only salad my husband will actually eat.

(He's a true carnivore, alas.)

I've been trying to re-create the table-side Caesar for awhile now. And every time, my husband will take one bite and say, "It's pretty good."

Then he will not eat any more of it.

Subtlety, thy name is husband.

But this last time, he ate the whole bowl. And raved about it. "Exactly like it," he declared.

So now that I've mastered it, I share it with you.

And don't think this entire time I've been trying desperately not to make any "Hail Caesar" or "Ides of March" jokes. Because I am choking.them.back.

Table-side Caesar Salad

Serves 4

Needed: mortar and pestle, wooden salad bowl and tongs

2 heads of romaine lettuce, washed and roughly chopped

2 TBSP chopped garlic

2 tsp anchovy paste (or more, depending on your taste)

1/4 cup lemon juice

1 egg

4 TBSP Worcestershire

1 1/2 tsp Dijon mustard

1/2 cup salad oil

Salt & Pepper

Parmigiano Reggiano to grate on top

Croutons

With a mortar and pestle, mash the garlic with a big pinch of salt until you get a paste. Add the anchovy paste and pepper, and continue to mash. Add the lemon juice and worcestershire. Pour into the wooden salad bowl. Add the Dijon mustard and whisk until emulsified. Slowly add salad oil while whisking. Add whole raw egg and whisk again. Taste, and adjust seasoning. Add the romaine and toss well. Add croutons and toss again. Top with grated parmigiano reggiano.

Et tu, Brute?

Cold Soba Salad

2012-07-17T12:52:00.001-05:00

I won't belabor the fact that I hate summer.

As fate would have it, my birthday is also during summer.

In the sweltering, oppressive month of July.

My husband took me to a Japanese restaurant for my birthday, with about fifteen of our closest friends.

There was sake involved. A lot.

And a pair of four-inch heels and a wobbly pathway which resulted in a giant scraped knee, like a three year old.

Followed by a rousing, and carousing episode at a local karaoke bar.

Here's the lessons learned:

1. I don't like sake. Neither do a lot of people.

2. Don't wear four-inch heels to a restaurant on the first day you get them; practice is required.

3. Not every floor is flat.

4. When I put my mind to it, I can belt out "Total Eclipse of the Heart" like Bonnie Tyler.

5. Almost like Bonnie Tyler.

Cold Soba Salad

1 package buckwheat soba, cooked, drained and rinsed in cold water

Scallions

Sliced carrots

Sliced cucumber

For the dressing:

1/4 cup rice wine vinegar

1/8 cup soy sauce

1/8 cup sesame seed oil

1 tsp Sriaccha chili sauce

pinch of sugar

optional: sesame seeds

Blend all together, then toss with noodles. Chill for at least an hour.

Creme Brulee

2012-06-14T14:04:00.001-05:00

You know that feeling you get, when trying something new for the very first time, and it works exactly like it's supposed to?

That happened to me with creme brulee.

I was given a fantastic kitchen torch for Christmas and a set of creme brulee dishes.

I know; it was a subtle hint.

We served creme brulee at my old restaurant, so I've seen it prepped and baked a million times. But I've never actually tried to make it. It looks....complicated.

Complicated, with fire involved. Remember, I don't do well with fire.

Yes. It's fancy.

Yes. It takes a little time.

(not much though)

Yes. People will be in awe of your culinary skills.

Yes. Fire.

Creme Brulee

adapted slightly from Epicurious.com

makes about 6, depending on the size of your brulee cups

2 cups whipping cream
1/2 cup sugar
2 tablespoons chopped peeled fresh ginger
1 vanilla bean, split lengthwise

5 large egg yolks

Preheat oven to 325 and set out your creme brulee fluted dishes. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.

Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.

Bake custards for about 30 minutes, cool for another 30 minutes, then refrigerate until ready to serve.

To make the brulee:

Sprinkle a fine layer of white sugar over the top of each custard. Using a kitchen torch (that you've read the directions on, and you are confident you can use properly), heat the sugar until it starts to melt and brown. Tilt the melted sugar in different directions to spread out the caramelizing, but careful not to burn the sugar. Allow to rest 1-2 minutes before serving so you get that satisfying "crack!"

Black Currant Mojitos

2012-05-26T14:38:00.004-05:00

It's already summer, by golly.

I hate summer.

It's muggy. Sultry, even.

I know, it's nothing I haven't complained about before.

Why do I act so surprised when it comes around?

I'm not, really.

So, let's drink.

Black Currant Mojitos!

Rum, mint and jam-infused syrup.

A twist on an old standard.

Boo on you, summer.

Hooray, mojitos!

Black Currant Mojitos

(Recipe for one)

1 1/4 oz gold rum

fresh mint leaves, crushed

black currant simple syrup, see recipe below

fresh lime juice

club soda

In a cocktail shaker, add the mint and crush lightly with the back of a spoon or a muddler. Add ice and rum, then squeeze in fresh lime. Add about 2 oz. of the syrup and shake. Pour contents into a cocktail glass, then fill with club soda to the top of the ice.

Black Currant Simple Syrup

(Will keep for one week in the refrigerator)

2 TBSP black currant jam

2/3 cup white sugar

1 1/2 cup hot boiling water

In a sauce pan, heat the jam on low heat until melted. Add the sugar and mix well, pour the boiling water on top and mix. Simmer for 10 minutes until infused and sugar has dissolved completely. Pour into a glass bottle with a lid and allow to cool.

Bacon Egg Cups

2012-05-13T22:28:00.000-05:00

I had a wonderful Mother's Day.

Did you smooch your mother today?

In fact, I've had a pretty great three days off since my last day of finals.

Which lasted three weeks.

The finals. Lasted three weeks.

Wasn't sure if you caught that the first time.

(It was excruciating.)

Aaaand, just like last year, we had the study group at my house. Which is awesome, because I enjoy wearing sweatpants within the privacy of my own home.

Thank you for not mentioning that my home is not the only place where I feel comfortable wearing sweatpants.

You was raised right.

(It's all about manners in the end. Mom was right.)

Bacon Egg Cups

6 strips of bacon, cut in half

6 fresh eggs

Grated parmigiano-reggiano

Salt & Pepper

Preheat oven to 425 degrees. Lay the bacon on a pan-sprayed sheet pan, and bake the bacon for approximately 10 minutes. Drain the fat from the bacon. In a sprayed muffin pan, cross one half-strip of bacon across the other, to slightly make a little basket. (You can add another strip of bacon if you really like bacon...Here's a secret: I do NOT. Please don't judge me.)Sprinkle a liberal amount of the cheese over the bacon.

Crack one egg at a time into a small bowl and slide each egg into the 'bacon basket.' Season with salt and pepper.

Bake for 5 minutes, or until eggs are set enough for you.

Slide out with rubber spatula.

Hug your mom. Make your bed. Put on clean underpants.

You owe her that much.

Cinco de Ceviche!!

2012-05-05T19:09:00.000-05:00

Happy Cinco de Mayo, folks.

I made you ceviche.

I plan to shoot several ounces of silver tequila tonight.

Y tu?

I am very excited about this ceviche.

It was my first attempt ever, and it turned out absolutely beautiful.

And no crazy mango or pineapple, because you know how I feel about fruit in my food.

While honeymooning in Costa Rica, I was introduced to all the various types of ceviche out there in the world.

So far, my favorites are shark and octopus.

But I didn't feel like asking the Oklahoma fishmonger (yes, it's probably an oxymoron) about whether she had any fresh octopi in stock.

Yes. Ceviche is made from raw seafood.

No, the seafood is not raw when you eat it.

No, it is not kind of like "South American sushi."

Yes, it's really really true that the acid from the citrus fruits cook the fish while it marinates.

Yes. You will love it.

Ceviche for Cinco de Mayo

Yes, I realize that Cinco de Mayo is a Mexican holiday and ceviche is a South American food. Cut me some slack, it's finals week.

4 fresh boneless tilapia fillets, cubed

1 8oz package bay scallops, thawed and drained

1/2 lb wild-caught large 'blue veined' shrimp, tails removed and roughly chopped

1 yellow bell pepper, chopped

1 jalapeno pepper, de-seeded and chopped

1/2 pint baby grape tomatoes, halved or quartered

1/2 red onion, chopped

fresh cilantro, chopped

the strained juice from:

2 large lemons

8 limes (or more, if you need it)

plus about 1/2 cup no pulp orange juice

several big pinches of kosher salt

1 big pinch of sugar

12 extra hours for marinating

(I promise. It will be so awful if you don't wait)

In a large bowl, add the seafood and vegetables. Mix well, add a big pinch of salt and sugar. Cover with juice and stir well. Cover with plastic and chill for 4 hours. Stir again, add a big pinch of salt.

Wait 4 hours. Stir again. Make sure the fish on the top moves to the bottom and gets to really marinate in the juice.

Chill again for 4 more hours.

Before serving, taste and season again accordingly.

Using a strainer, scoop out the ceviche and place in individual serving bowls or in a large decorative bowl.

Serve with chips.

Cucumber Salad

2012-04-29T23:13:00.000-05:00

It probably annoys Greek people when you throw a few olives and feta in to a salad and suddenly it's "Greek."

I feel the same way when people throw in some Chow Mein noodles, sesame dressing, and almond slivers and suddenly it's "Asian-inspired."

And mandarin orange slices. All of a sudden, mandarin orange slices in a salad make it an Asian salad.

Why?

It's not like the oranges come from Manchuria.

Wait. Checking.

Okay, well, apparently mandarin oranges come from China.

BUT, most mandarin oranges are canned by Dole, who just happens to buy all its oranges from China.

So all Dole oranges are are Asian-inspired.

Wrap your head around that one.

(We are everywhere.)

Cucumber Salad

Note: I used a food processor in order to make this salad in approximately 2 minutes.

2-3 large cucumbers, rinsed and halved

1 large white onion, quartered

2 Roma tomatoes, seeded and chopped

1 can of black olives (or Kalamata olives, which I can't stand)

Optional: Feta cheese crumbles (which still don't make it Greek)

1/4 cup red wine vinegar

1/4 cup apple cider vinegar

1/2 fresh lemon

heavy pinch of salt and pepper

2-3 pinches of sugar

Run the cucumbers and onions through a processor to avoid boredom and because your husband complains you never use it.

Mix well with the tomatoes and pour the red wine/apple vinegar over the vegetables. Toss and add salt, pepper and sugar. Taste and adjust seasoning. Cover and refrigerate for 30 minutes. Before serving, toss again and add olives and feta (if using).

Poached Egg Biscuit

2012-04-15T16:23:00.002-05:00

In honor of Spring, I submit three haiku poems for your enjoyment.

Haiku #1

On fluffy biscuit baked,

Oh Egg! Poached and lightly laid

Time to break one's fast.

Haiku #2

Jalapeno tart!

Greek yogurt smooth and creamy,

Shredded cheese on top.

Haiku #3

Poached eggs, so tricky,

Too long, too short, imperfect

yolks which make the dish.

Poached Egg Biscuit

2 fresh eggs

warm baked biscuits, split in half

plain Greek yogurt

spicy pickled jalapenos

shredded cheese

cilantro leaves (optional)

boiling water with 1/8 cup white vinegar

Heat water with white vinegar until you have a rolling boil. In a small bowl, crack one of the eggs carefully without breaking the yolk. Slowly slide the egg from the small bowl into the boiling water and allow the egg to poach for 3-4 minutes. With a slotted spoon, carefully scoop out the poached egg and place on biscuit. Repeat with second egg.

Top both eggs with cheese, yogurt, jalapenos and cilantro.

Study the eggs, marvel at their simplicity.

Then dig in.

Sirloin-Tip Pot Roast

2012-03-25T13:47:00.002-05:00

We have a tradition at my house:

Sunday night dinner with family.

And by family, I dinner with my husband, daughter and our six closest friends.

We don't organize or set an appointment for this weekly ritual. I don't send out invites. I'm making Sunday night dinner no matter what; come over whenever or if you can. We play Japanese Speed, watch HBO, and drink wine while feasting.

It's a standing arrangement.

It has been a very busy couple of weeks. But that doesn't mean dinner won't be expected; what it really means is that I have to do some planning beforehand.

And serve a meal that cooked itself.

Someday, there will also be laundry that folds itself, bathroom toilets that scrub themselves, and husbands who take out the garbage regularly.

And since I'm dreaming, I think I'd also like a pony.

In the meantime, I'll settle for a roast that cooks itself.

Did I mention this roast also marinated itself?

It did. It must have known I would be too busy to do it.

Such a considerate slab of meat. All manners and courtesies.

I bought this sirloin-tip roast from the butcher at Whole Foods, who also slathered it in the Whole Foods Steakhouse marinade for me.

Law school is getting really hectic and I've been staying up all week until 3 a.m. to write a huge legal brief.

So, this roast was seared and placed in the crockpot at 2 am.

Then we ate it at 8 pm the following night.

And it literally fell apart, it was so tender and juicy.

Sunday night dinner success. And to think, I get to do it all again next week.

Sirloin-Tip Pot Roast

You will need a large crockpot for this recipe and about 8-12 hours of cooktime.

1 2-3 lb. Sirloin-tip roast, or other lean roast, marinated in whatever you like, or whatever you have time for.

1/4 cup Worcestershire sauce

16 oz. Baby Portobello mushrooms, washed and trimmed

1 carrot, sliced

3-4 shallot cloves, smashed

1 sprig fresh thyme

about 1 cup of water, less if your crockpot is not that deep

1 beef bouillion cube

Salt & Pepper

Heat a pan-sprayed large saute pan on medium-high heat, until almost smoking. Sear the roast on every side for 2-3 minutes each. In the crockpot, add the mushrooms, bouillon cube, carrots, shallot and thyme; place the seared roast over the vegetables. Add the water, to fill over the vegetables, but not the roast. Pour the Worcestershire over the roast and season with salt and pepper. Slowcook on low for at least 8 hours, or until the roast falls apart when pierced with a fork.

Chocolate Creme Pie: Winter Never Came

2012-03-04T18:20:00.000-06:00

Let's face it: winter's not coming.

It's just not.

I know what winter said, that deceitful season. "Snow and ice and hot cocoa," it promised. Lies. All lies. We had one week of winter, and then it left the Midwest and found someplace better.

Someplace more refined, like New York.

At least, I bet they had winter in New York. I never checked.

We didn't want to talk to winter, anyway. Did we? I mean, the other seasons are just as good. Aren't they?

(*sniffle*)

It's time to be practical, put up the boots and scarves, and make ourselves a feel-better pie.

This was my second attempt at a chocolate creme pie. The first filling was just as good as the first, but the meringue was a failure. Flat and lifeless. (like winter)

AND, since I'm being honest, my mother is the one who had to come over and teach me how to properly whip a meringue. Because I guess my grandmother's 1982 version of Better Homes & Garden cookbook just assumes that you'll know in what order to add the ingredients.

Guess what. It does matter what order the ingredients are put in.

A lot.

So at least we can get passed being stood-up by winter and welcome that awful, allergy-inducing, cold-in-the-morning-hot-by-the-afternoon Spring. Beggars and choosers.

Chocolate Creme Pie

Adapted from Better Homes & Gardens New Cookbook, 1982

1 pie shell, baked and ready

For the filling:

1 1/4 cup sugar

1/2 cup flour

3 squares (1 oz each) unsweetened chocolate

1/4 tsp salt

3 cups milk

4 eggs, separated (keep whites at room temp for meringue)

3 tbsp butter

Heat oven to 350 degrees. In a medium saucepan, combine sugar, flour and salt; gradually stir in milk and add chopped chocolate and make sure the chocolate melts thoroughly. It will take awhile, at least 15 minutes for the milk mixture to bubble, but make sure to stir constantly. Reduce heat and continue to stir for 2 minutes. Remove from heat. Beat egg yolks slightly in a bowl, add 1 cup of the hot chocolate mixture to the eggs and mix well. Add the egg mixture back to the chocolate mix and heat until it gently bubbles again. Remove from heat, add butter and vanilla; stir in completely. Pour mix into baked pie shell and top with meringue before baking.

Make the meringue:

The 4 egg whites left over from the chocolate filling, still at room temperature

1/2 tsp vanilla

1/4 tsp cream of tartar

6 tbsp sugar

In a high-sided bowl, add the whites and using hand-mixer, mix on high for 2-3 minutes. Add vanilla and cream of tartar, blend again for another 2-3 minutes. Taking 1/3 tbsp of sugar at a time, sprinkle the sugar over the meringue, mixing well for 3-4 minutes between each sprinkling. Mix until stiff peaks form.

Spread the meringue over the chocolate pie. Bake the pie on a baking sheet for 12-15 minutes, until golden but not burnt. Allow to cool completely before serving or chill.

Breakfast Casserole: Wake up lazybones!

2012-02-26T09:02:00.000-06:00

True fact: breakfast is the most complicated meal to order at a restaurant.

Why? Think about it. How do YOU order your breakfast?

(If you say scrambled eggs and toast,then I rescind my accusation. Towards you. Only.)

Every single person wants eggs a different way. Poached, but not-too-hard. Or not-too-runny. Eggs over "medium," whatever that means. White gravy but wheat toast. No melon in my fruit cup. "Crispy" bacon, but I want it out in five minutes. Because that's completely plausible.

(No it isn't.)

My four-year old daughter even has the audacity to order pancakes but "with no flip." Whatever that means.

It's ok. Restaurant people are used to your crazy, contradictory breakfast orders. They even expect it. But keep that in mind, when you're sitting down at a table for 12 on Mother's Day. Look around you: all those other people are their ordering insanely difficult breakfasts, as well.

I wish I could make more casseroles. They are so easy.

But my family won't eat them. No how, no way.

I didn't realize I was living in a family of food separatists, but apparently, that's the case.

This breakfast casserole I made my for my law school study group one Sunday morning, because that's how you study in law school. Every. Single. Day. Mostly I made a casserole because I didn't feel like whipping out my griddle and using 20 different pans and bowls to make breakfast.

Also, no one can special order anything about a casserole. It's either eaten, or it isn't.

And we have civil procedure to study, so why waste time on an argument over sausage patties v. sausage links?

Thankfully, my study peeps enjoyed this, and no complaints. So here it is, in all of its "I don't care what you wanted for breakfast we're having this casserole" glory.

Breakfast Casserole

1/3 loaf of french bread, cubed

1/2 cup heavy whipping cream mixed with 1/4 cup milk

1 package sausage links, cooked according to instructions and chopped OR about 1 cup crumbled bacon or cooked ground sausage

1 package shredded cheese

7-8 large eggs

1/4 cup chopped green onions

Optional sauteed vegetables: red bell peppers, chopped onions, mushrooms

Salt & Pepper

Heat oven to 375. In a pan-sprayed baking pan, lay out an even layer of french bread. Add the sausage links, green onions (and other veggies, if using) and cover with half of the shredded cheese. In a mixing bowl, whisk the eggs with the cream/milk until well incorporated. Salt and pepper the eggs, then pour over egg mix into the bread and sausage pan. Finish with another topping of cheese. Bake for 30 minutes, or until eggs are cooked and fluffy. Allow to rest for 5-7 minutes before slicing.

Preschool Valentine Krispy Pops

2012-02-13T13:38:00.002-06:00

"You choo-choo-choose me???"

~Ralph, The Simpsons

You know what is the best part about making treats for your kid's preschool class?

Blaming your ugly misshapen treats on your kid.

It really works.

Look at that crazy mess of candy meltaways. All over those lollipop sticks. Like a 4-year-old did it.

Or at least, helped to do it.

Except she didn't have anything to do with this fiasco. In fact, my daughter avoided helping me with this project at all costs.

Can you blame her?

It's like she instinctively knew I was going to drag her into this by proxy, sully her good name, and blame the smudges, lop-sided marshmallows and poor-Krispy-to-marshmallow-fluff ratio on her.

Well, she's right.

Not to say these aren't adorable. Little chocolate krispy treats dipped in candy with a giant marshmallow heart on a stick- what's not to love?

But I'd never made krispy treats before, and well, candy melts are just a mess waiting to happen.

But still cute. You may think that the crooked marshmallow placement was done by a preschooler. That, unfortunately, is not the case.

But that's exactly what I plan on telling her teacher. And the other parents at preschool.

Don't you judge me.

Guess what. Too much marshmallow fluff makes krispy treats ridiculous to deal with as a medium. They fall apart all over the place.

And forget about trying to jam a lollipop stick through them- I settled for candymelting the stick against the treat, like a wobbly, dangerously-constructed sucker.

And you've got to let them cool. At every stage.

I can't guarantee the ones you make will look any less crazy than mine do.

But isn't that love, really?

Crazy, messy, fluffy and it gets all over the place.

And the cleanup is about the same, too.

Happy Valentines, you crazy fools!

Preschool Valentine Krispy Pops

6 cups chocolate cocoa krisps cereal (I used whole foods brand)

7 oz. marshmallow fluff (I used too much, but all other recipes call for this amount)

3 Tbsp butter

1 bag red candy meltaways

1 bag heart-shaped marshmallows

candy lollipop sticks

parchment paper

biscuit cutter

patience

In a saucepan, melt the butter; add the fluff and mix well until the marshmallow has melted completely. Fold mix into cereal and mix well; lay the cereal into parchment-lined casserole dishes and allow to cool.

Once cool, cut out shapes with biscuit cutter. In a microwave-safe dish, melt the meltaways according to instructions.

Lay out a dipping area and cooling area.

Dip one end of the lollipop stick into the meltaway, and press firmly into the back of each krispy treat. Allow the stick to cool completely to form a good adhesion.

One you have your treat on a stick, reheat the meltaways (I added a bit of vegetable oil to the candy melt, to make it shiny and smoother)and carefully dip the face of each treat into the candy. Press a marshmallow heart in each center and cool the treat again on another piece of parchment paper, preferably lined on a baking sheet, so you can cool it in either the refrigerator, or, as in my case, the garage during a snowstorm. Whatever you want. Just get them really chilled before you bag em and tag em.

I heart you!

~NTS

{A disproportionate amount of} Cheese and Macaroni

2012-02-05T13:06:00.000-06:00

9-cheese Macaroni & Cheese

It's Super Bowl Sunday, and that means something.

To somebody. Somewhere.

If that somebody is you, well, then I hope your team's beater doesn't quaffle the snitch while attempting a triple-double.

By now, you're probably thinking all I know about sports I learned from Harry Potter or an old Ice Cube song about having a most excellent day-off.

But that's not true. I'm an Okie, so I know my football.

College football, that is.

Boomer.

I have thrown some Super Bowl shindigs in my day. The last one we hosted was the time a certain sibling of Michael Jackson exposed a certain part of her anatomy and a certain portion of the viewing public (as in, the majority of folks who live in the part of the country I do)threw an absolute hissy about what obviously was a costume-fail.

In the spirit of that awesome half-time show, I present a Super Bowl party dish that will equally blow your pasties off. Or at least maybe expose them when you weren't ready. Whatever.

9-Cheese Baked Macaroni & Cheese

Note to you: I realize that most people don't have 9 types of cheese just sitting around, like I do. In observance of full disclosure, 5 of the cheeses were from some 5-blend shredded bag o' cheese, which I just added to get crazy. Not necessary.

16 oz. of elbow macaroni, cooked and drained

10 oz. sharp white cheddar, grated

(I used my food processor to grate all the hard cheeses)

6 oz. Poddo, or other hard white cheese

1-2 oz Gorgonzola, crumbled

8 oz. 2% Velveeta, cubed

1/2 cup 5-cheese grated cheese blend (optional)

1/4 cup of Italian breadcrumbs, mixed with 1/4 cup Panko breadcrumbs (optional)

4 cups of milk (I used 2% as well)

1 (12 oz) can fat-free evaporated milk

1/3 cup flour

1 bay leaf

Pinch each: chili powder, dried basil, paprika

Big pinch of salt and pepper

2-3 shallots, minced

3 tbsp butter

In a good-sized saucepan, melt butter on medium heat until foaming. Saute shallots for five minutes, or until tender. Add bay leaf and spices, mix well. Lower heat slightly; add flour and mix with butter to make a roux. DON'T BURN YOUR ROUX! Add the milk and evaporated milk; bring the heat up slightly and whip the roux into the milk. Allow to thicken for 10 minutes, but do not allow the milk to scorch. Fish out the bay leaf and discard. Slowly add the Velveeta, half the white cheddar and Poddo, and stir until all the cheeses have melted into the milk sauce.

Place all the pasta into a large baking pan; pour the cheese sauce over the pasta and toss the pasta well. Top the pasta and cheese sauce with the remaining white cheddar/Poddo and the 5-cheese blend, if using. Finish with a layer of the breadcrumbs.

Bake pasta at 375 for 30 minutes, then switch the oven to broil on low heat. Toast the breadcrumbs and brown the cheese for 2 minutes. Remove from oven and allow to settle for 10 minutes before serving.

Try to keep all your unmentionables in place and be sure to warn guests ahead of time, to avoid your own half-time fiasco.

PS: Sooner!

Black Bean Burger: A Love Story in Two Acts

2012-01-27T11:05:00.001-06:00

I know it's been awhile, so let's get the formalities out of the way, shall we?

How are you? How are the kids? Did that rash ever clear up?

Good deal. Now, for the black bean burger.

I am passionate for a good black bean burger. Better than the real thing, in my humble opinion.

I will always, and I mean always substitute a black bean patty when it's an option.

I don't miss the meat because a good black bean burger is moist, spicy, and filling.

Just look at this thing, will ya? It makes my heart go all pitter-pat, and my knees get weak. THAT, dear friends, is a black bean burger SLIDER topped with fried egg and pepper jack cheese. You heard me.

That's the great thing about the black bean patty- it allows you to splurge on other parts of your burger creation, because you haven't spoiled everything by starting with a fatty, greasy meat patty.

For example, the other day at a local burger joint, my husband ordered a hamburger. Then topped it with bacon. Swiss and Cheddar cheese. Then ham. Then a fried egg.

I think he said something like,

"Just to see what it would be like."

The next thing I heard him say was, "Get the defibrillator. I'm having a cardiac infarction."

The fact was, there was just too much meat, too much fat, too much umami going on with that burger. We jokingly named it "The B.L.D," for breakfast, lunch and dinner.

As in, you can only eat half of one of those things and you have had your entire caloric intake for the entire day.

And you need a nap and some Pepto-Bismol.

If he had just started with the black bean patty, his mild heart attack would not have been caused by the burger itself.

It still would have happened because of the bacon, ham, cheese and fried egg.

But that's neither here nor there.

Act Two: Black bean sliders with cilantro and lemon aioli.

Ok, so these little sliders encompass three of my favorite things in the world: black bean patties, fresh cilantro, and aioli. Which is like fancy mayonnaise.

In full disclosure, the patties I made wound up being slightly too large for proper slider classification, but it was my first time ever making them, so I think I did pretty well.

A hamburger is like a Barbie doll. Pretty great on its own, but its really the accessories that make it fun.

Even if you hate the idea of a vegetarian hamburger, I implore you to discover the various ways to dress up your sandwich. There is nothing sadder to me than meat-and-cheese-on-bread. Who wants that? (No one, except about 80% of the Midwest population.) Spinach instead of lettuce, or upgrade to red leaf. In fact, start putting a green of any kind on your sandwich. Red onions or grilled jalapenos. Blend fresh basil into pre-made mayonnaise with a little dash of lemon juice. Bleu cheese instead of cheddar; feta and tzatiki cucumber sauce for a "Greek" burger. Sriaccha rooster sauce. On everything. Mix it up, and you won't be sorry.

Black Bean Patties

(makes a ton of patties. Ok, makes about 20. Which can be frozen)

3 small cans of black beans, drained but not rinsed

2 eggs

1 head of garlic, cloves separated

1 small white onion

2 1/2 cup Panko Japanese breadcrumbs

1/4 tsp dry mustard

3 tsp cumin

2 tsp creole seasoning, plus extra for dusting on top

big pinch of salt 1/2 tsp parsley flakes

Heat oven to 350 degrees. In a food processor with the chopping blade on, chop the white onion and the individual cloves of garlic. Remove the chopping blade and use only the inner cutting blade to blend in order: beans, eggs, seasonings and then breadcrumbs. On two pan-sprayed sheet pans and using a greased biscuit cutter round, form the patties. The mix will be a little wet, so regrease the biscuit cutter often. Season the patties again with a small bit of creole seasoning. Bake patties for 30-40 minutes, or until firm. Allow to cool before wrapping or refrigeration.

To serve: heat a sprayed skillet on medium-high heat. Add the patty to the skillet, allowing the patty to sear on each side for 8-10 minutes (if refrigerated previously, less time if they are still warm). Dress the cooked patty as a hamburger, whatever that means to you. Contemplate the never-ending combinations of toppings, like so many small plastic Barbie high heels with matching reversible skirt sets.

Good Mornin', Mueslix.

2012-01-14T23:03:00.004-06:00

I'm about to share a very weird, funky secret with you:

I have a thing about sharing non-cheese-related dairy products with people. Re-read that last sentence just to make sure it really sinks in.

Seriously. Don't ask for a sip of my milk or a spoonful of my cereal. Or a lick of my ice cream cone.

You won't get it.

Why? I dunno, ok? It just grosses me out. I mean, what I do to my milk and cream-related food is my business, and what you do to yours is just enough to make me pass out.

Most of the time, this strange proclivity of mine does not get addressed. You don't often have people sauntering up and saying, "Hey, can I get a bite of your Cap'n Crunch?"

But it has happened. Once or twice.

My husband doesn't get it. He thinks I'm crazy.

He's right, of course. My failure to share milky beverages and/or frozen milk products is my hang-up, not the world's problem.

The good thing is, I rarely eat cereal or ice cream; it rarely comes up in conversation. And when I do eat cereal, I eat mueslix. Or muesli. Or whatever you call it. Rolled-oats-good-for-you-dried-fruit-and-nuts cereal.

Do you have any idea how much a box of muesli(x) costs?

$7 a box.

Seven-freakin-dollars-per-box.

For 8 ounces of mueslix.

Which for me, means, $7 per bowl of mueslix. Because I only eat cereal for dinner. Or midnight snack. Never breakfast.

Quit judging, ok?

I am not particularly thrifty, but I'm no idiot, either. $7 a box is a ridiculous amount to pay for some oat and dried fruit. So now, with all my milk-related quirkiness and desire to save (a few) pennies, I submit to you: homemade mueslix.

Homemade Mueslix

1 lb. rolled oats

1/4 lb. sliced almonds

1/2 cup dried cherries

1 cup dried cranberries

1/2 cup golden raisins

1/8 cup sugar (I used baking-friendly sugar substitute)

Preheat oven to 375 degrees, line 2 baking sheets with parchment paper and spread almonds and oats separately on sheets.

Roast oats on top oven shelf and almonds on middle shelf for 8 minutes, remove from heat.

When cool, mix oats, almonds, fruit and sugar together in large bowl. The end. Mueslix. For way less than $7.

Chinese Water Dumplings for New Year

2012-01-02T20:57:00.000-06:00

Chinese Water Dumplings
Shui Jiao

Did you have a good Christmas?

I know we did.

A very mellow, relaxed Christmas.

Don't worry. We got plenty festive, as well.

But I had a three week hiatus from law school, so there was plenty of sleeping, lounging, and holiday celebrating.

I did SO much lounging, I couldn't rouse myself to cook anything substantial. So my awesome twitter pals gave me the suggestion to make something "Asian-y" for my new post.

I submit to you: Chinese Water Dumplings, a.k.a. Shui Jiao.

NOT to be confused with Shuai Jiao, which apparently is some sort of Chinese wrestling.

My mother made these for us growing up. I'm sure you've seen them in some form: gyoza, wonton, dim sum.

But shui jiao is not eaten in a soup, or steamed, or pan-fried.

These little pork-and-shrimp dumplings are boiled and served by themselves, with a little sesame oil and soy sauce. For this recipe, I used my brand-new Christmas food processor to mince, chop and blend all the ingredients together. But you can easily hand chop and mince all the ingredients, if you like. Just try to mince as finely as possible.

So freaking good. You could eat fifty by yourself, easily.

Did you know that almost every culture on earth has some sort of dumpling dish? From gnocchi to ravioli, pirogi to spatzle, dumplings are ubiquitous. I'm starting to think that, as humans, we have a thing for little balls of stuffed dough.

But I can't for the life of me imagine why.

Oh wait.

Chinese Water Dumplings: Shui Jiao

For the filling:Mince, mince, MINCE!
1 lb. ground pork

12-13 medium-size raw shrimp, tails removed, finely chopped

1 good-sized ginger root, minced

1 whole head of garlic, cloves minced

1/4 head of cabbage, shredded finely and chopped

1/4 cup chopped scallions

Drizzle of Sesame oil

pinch of each: sugar, salt and pepper

Combine all ingredients and mix thoroughly.

For the dumplings:

1 package dumpling wrappers

1 tsp of cornstarch mixed into a dipping bowl of warm water

dumpling filling

flour, for dusting

wax paper, for the layers

On a plate, lay out one dumpling wrapper and wet the outer rim of the wrapper with water/cornstarch. Add a spoonful of dumpling mix to the center, and fold the wrapper in half. Pinch and gather the dumpling together to make a small purse, sealing with more water/cornstarch as necessary. Lay on another floured plate, until mixture is completely used up, layering each row with floured wax paper as you go.

To boil:

Heat a saucepan with hot water and a drizzle of sesame oil. When boiling, drop in dumplings, a few at a time, but do not overcrowd. Boil each batch of dumplings for 7-9 minutes, or until filling is no longer raw. Remove from water with a slotted spoon to a serving dish. Pair with soy sauce with a sesame oil float.

Wrap remaining dumplings with extra flour and refrigerate. Will keep about 2 days.

Happy New Year!

Santa's Mint-Kissed Chocolate Cookies

2011-12-24T18:12:00.002-06:00

Mint-kissed Chocolate Cookies

It's Christmas Eve and I have a four-year-old daughter. This is her first year of really understanding and appreciating what it is that Santa does for everyone on Christmas Eve.

Which means this is the first year that I have been able to successfully threaten her with "Santa's watching you."

I understand that these threats may get me on the naughty list.

I'm willing to live with that.

Maybe Santa will accept these mint-kissed chocolate cookies as a bribe to get back on the nice list.

(As a token of our appreciation, she said in her best Wise Guy accent)

If not, more cookies for me!

The cookies don't have mint in them, so you don't HAVE to make them minty, if you're not inclined.

I only wish these Hershey's Mint Truffle Kisses had a green mint swirl in them, just to make the cookies a bit more festive.

But alas. No swirl.

I also wish that I had chilled these cookies right after dropping in the kiss, so we don't have these sad little chocolate mint melty puddle things in the center of the cookie.

I was really going for a jauntier, pointy kiss.

But the sunlight was burning away, and I only like to take photos in natural light, so...

Melty, sloop-y kisses it is.

Still festive, sloopy kisses and all.

I hope Santa likes them.

Even more, I hope you have a fantastic holiday season.

And if you see Santa before I do....

Put in a good word for me, eh?

Santa's Mint-Kissed Chocolate Cookies

Adapted slightly from allrecipes.com

1 cup salted butter, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1 bag Hershey's Mint Truffle Chocolate Kisses, unwrapped (including that little white flag; that would be gross to find in your cookie) and chilled in the refrigerator, so they don't smoosh like mine did

Heat oven to 350 degrees. With a hand-mixer, cream the softened butter with the sugar until light in color and fluffy. Beat in one egg at a time, until well incorporated, then mix in vanilla. In a separate bowl, mix the dry ingredients together. Slowly add the dry ingredients to the butter mixture and beat together until dough forms. Roll spoon-sized balls of cookie dough in the palms of your hands, and lay evenly spaced on pan-sprayed cookie sheets. Bake each pan separately on the middle rack for 8-10 minutes, remove from oven and allow to cool 1-2 minutes. Place a chilled Mint Truffle kiss in the center of each cookie, pressing slightly. Remove all cookies to a wire rack to cool completely. Cross your fingers that Santa won't be easily offended by such an overt bribe.

Merry Christmas, Emporium!!!

{NTS}

Sauteed fish with Spicy Lemon Cream

2011-12-19T10:36:00.001-06:00

Sauteed fish with spicy lemon cream

They say that fish is "brain food."

I'm not 100% sure what that means, but I know that I absolutely loved this dish.

Once I figured out what I was trying to do.

You see, I had this SWAI (a type of river-raised catfish) and could't figure out what to do with it. For one thing, I didn't know what the heck swai was, until I looked it up.

As in, I looked it up just now. I didn't know before I ate it. Just now.

It didn't kill me, right?

I almost didn't post this recipe because it was one of those "I'm just gonna add a splash of this, hint of that" kind of cooking days, and those days don't always turn out so well.

I don't really recommend it.

Also, it was the day right after my last law final of the semester and my brain was fried. I was too lazy to even break out the chicken stock to make a proper sauce. But after a few adjustments, the sauce turned out great.

The sauce was so good. But I was too brain-fried to sop it with anything. And I was staring at a giant loaf of French bread, just thinking about how I'd like to sop, if only I could remember how and why am I sitting here again?

Fish: it's brain food.
You need the brain first, though, or it won't work.

Sauteed fish with Spicy Lemon Cream

2 large white fish fillets (I used Swai, but cod, halibut or any other mild flaky fish will do)

1/2 tsp cumin

1 tsp minced garlic

salt & pepper

1/4 cup lemon juice

1 TBSP Asian Chili paste (I'm also too fried to remember the name of this, but you know what I mean)

splash of heavy cream (or more, depending on how creamy you want the sauce)

Olive oil

Pan-spray a large skillet, set on medium heat and drizzle with olive oil. When hot enough (not smoking black, but nice and hot) add the garlic and fry for a few seconds. Pat the fish dry with paper towels, then season on both sides with salt, pepper, and cumin. Saute the fish in the olive oil for about 7-8 minutes per side. Remove fish from skillet onto a platter. Add lemon juice to the pan, scraping up all the seasoned fish bits and allow the juice to boil for a minute or two. Add the chili paste, stir in completely and lower heat to medium-low. Season again with salt, then add a healthy splash of cream, mix completely. Raise heat again until cream bubbles, then reduce heat and simmer sauce on low. Taste and adjust seasonings. When thickened, pour sauce over the fish. Eat the fish. Stare at the bread on the counter. Check and make sure you're not wearing one navy sock and one black sock. Take a nap.

Poulet en Cocotte Bonne Femme

2011-12-11T11:38:00.000-06:00

Poulet en Cocotte Bonne Femme

Bacon fried in butter.

Chicken fried in bacon-butter grease.

Yeah. It tastes just like it sounds.

Freakin' mindblowing.

I served this to my study group this week during finals prep.

Now if only Tort Law would stick in my brain the way this butter will stick to my hips.

(Get in there, Torts!)

French food is not scary.

French cuisine is a cooking style, and an understanding of how ingredients work together. That's all. No big.

For cryin' out loud, this is a one-pot dish that only sounds intimidating.

Seriously. It's just bacon-butter-sauteed chicken. Delicious, savory, saucy bacon-butter-sauteed chicken.

Enjoy!

Poulet en Cocotte Bonne Femme
Casserole-roasted Chicken with Bacon and Vegetables
Adapted slightly from Mastering the Art of French Cooking, Vol. I
by Julia Child

5 bone-in chicken thighs, patted dry
3-4 pats of butter
2 strips of bacon, sliced into 1-inch portions
1 medium onion, quartered
1 carrot and 1 celery stalk, sliced
1 pinch tarragon
pre-cooked potatoes, about 1 cup (I used leftover roasted jewel potatoes, but you can use parboiled baby new potatoes)

Heat oven to 325 degrees.
In a large casserole dish or oven-proof saute pan that has a lid, heat one pat of butter until foaming. Add the bacon and fry for 2-3 minutes. Remove the bacon with a slotted spoon and add onion to brown. Add the celery and carrot, continue to saute in the bacon fat for a few more minutes, remove all veggies. Add another pat of butter to the pan, then add the chicken thighs. Cook one side for 4-5 minutes and turn over; cook for an additional 4 minutes. Remove the chicken from the pan, and remove almost all of the grease from the pan. Add the remaining butter (3 pats or so) and reheat until foaming. Add the precooked potatoes, basting the potatoes in the butter. Create a well in the potatoes, add the bacon and veggies on top of the potatoes. Salt and pepper the chicken, then add piece by piece, starting with a piece in the center of the well and adding the chicken on top of the potatoes. Season with tarragon. Cover with aluminum foil, then place the lid on the pan. Bake for 1 hour and 20 minutes, or until juices run clear. Baste the chicken once or twice while baking.