girlichef

Avocado-Mango Salad w/ Gorgonzola, Bacon, & Toasted Pepitas

2012-05-26T11:25:00.000-04:00

A while ago, I made a pact with myself that I would start making more types of salads. I believe it came about when I was slogging through a couple years worth of blog posts trying to make my index pages. I realized then that I needed to expand my salad repertoire. I think I've done a fairly good job of it since then.

Helpful hint? Start an index page as soon as you start your blog. It's extremely frustrating and time-consuming to wade through hundreds of posts trying to get your shit in order later.

But back to the point - salads. They're not just for rabbits anymore. The thing about me is, I usually find myself making meal-salads (as opposed to side-salads). Salad as a meal is interesting, layered, complex. Side salads are what I eat to get more roughage into my diet when it seems lacking. And though I'm almost ashamed to admit this...almost...my favorite simple salad is just crispy Romaine with some lemon or lime juice squeezed over it. I suppose in actuality, that's not really a salad. Just lettuce. So you see, commence salad repertoire expansion process? It was definitely in order.

I definitely consider this a meal-salad. The texture and flavor layers are insane. Butter lettuce is crisp, yet soft and velvety. Sweet juicy mango. Creamy avocado. Smoky, salty bacon. Earthy toasted pepitas. Pungent cheese. All drizzled in a dressing that is all kinds of nutty, tangy, sweet, and hot all in the same mouthful.

Avocado-Mango Salad w/ Gorgonzola, Bacon, & Toasted Pepitas

by Heather Schmitt-González

Prep Time: 15 minutes

Keywords: salad avocado bacon mango lettuce Mexican summer

Ingredients (serves 4)

dressing

4 slices bacon, cooked & crumbled
½ c. pepitas, toasted
⅓ c. freshly squeezed lime juice
⅓ c. olive oil
2 garlic cloves, peeled
1 small jalapeño, stemmed
1 Tbs. honey
salt, to taste

salad

1 large head Butter lettuce, leaves separated
¼ of a small head of radicchio, leaves torn
2 large ripe avocados
2 mangoes
~¾ c. gorgonzola cheese, crumbled

Instructions

Pour oil in a small skillet over medium heat. Add garlic and jalapeño and cook, stirring regularly, until garlic is soft and lightly browned, ~5 minutes. Scrape everything into the jar of a blender. Add ⅓ of the toasted pepitas (save rest for salad), honey, and ~½ teaspoon of salt. Blend until smooth. Taste and add more salt if needed.

Arrange lettuce and radicchio among salad plates. Pit the avocados, cut into slices, and scoop from flesh. Peel the mangoes and cut the flesh from the pit. Slice into pieces about the size of the avocado. Arrange both on top of the lettuce. Drizzle some dressing over everything and then sprinkle with reserved pepitas, crumbled bacon, and gorgonzola. Enjoy!

adapted from Everyday Mexican

I am sharing this post with:
FOTMC: Mangoes
IHCC theme: May Potluck

50 Women Game-Changers (in Food): #49 Soraya Darabi & Alexa Andrzejewski {Foodspotting} - Greek Skillet from Angelo's Family Restaurant

2012-05-25T10:05:00.000-04:00

the "Gourmet" prompt...

49. Soraya Darabi & Alexa Andrzejewski- Foodspotting, in which FourSquare meets those backlit pictures of dishes in diners and Chinese takeouts (with a dash of, well, Gourmet Live thrown in), is no doubt part of the future. Not sure why—it just is. And these two (plus a guy) thought of making a business out of it.

So say you've been traveling to other countries and locales. Immersing yourself in the culture, the people, and of course, the food! You discover new cuisines, flavors, and dishes. And you fall head over heels. Then imagine going home and getting a craving for those foods and having absolutely no luck finding a place where you can order them. This is exactly what spurred Alexa Andrezejewski to start Foodspotting after her travels to Japan and Korea and her subsequent return home to San Francisco. After being unable to find Okonomiyaki, she decided she wanted to build a sort of "visual guide to foods and where to find them". This would be a better way for people to learn about new foods and to be able to source them locally (wherever they may be). Before starting Foodspotting, Alexa was a User Experience Designer for Adaptive Path where she "helped clients ranging from startups to established companies reimagine products from the ground up".

The idea for Foodspotting was spawned in 2009. Alexa was working with Ted Grubb to design and put it together when they hooked up with Soraya Darabi, who was an early devotee and lover of food, travel, photography, and technology. Darabi previously worked for Epicurious .com, drop .io, and she successfully launched the social-media presence of The New York Times and created digital partnerships for them with platforms including Facebook, YouTube and Twitter. She joined as cofounder (with Alexa and Ted) and their business proposal received seed funding in September of 2009.

The Foodspotting website was launched in January of 2010 with the iPhone app to follow in a couple of months later in March. Users from all over the world can now whip out their iPhones, Blackberry's, Androids, or cameras (to be uploaded via computer) and snap photos of dishes they love. But only good ones. There is no point in sharing the poor experiences. Foodspotting aims to help users find GOOD food locally and quickly. No lengthy restaurant reviews to sift through. No negative reviews. Only destination meals.

To be completely honest, I had never used Foodspotting before this week. Yes, I'd heard of it. I'd even browsed the site a few times just to see what it was all about. The main reason I didn't pay it much mind? I don't go out to eat very often. Seriously, not often at all. I'd say a good 99% of the food we eat, we eat at home (or somebody else's home). But that being said, when we do go out to eat locally, we do have a couple of favorites. One of them being Angelo's Family Restaurant. It's a locally owned restaurant (Greek family, the patriarch being Angelo) that serves breakfast, lunch, and dinner. We've only ever gone for dinner. And every time we go, I order the same thing. Because I ADORE it. Over the years, I've occasionally strayed from my favorite dish...just because I think I "should" try other things. But I always come back to it. It's what I love.

So, the hubs and I went out to breakfast a couple of days ago since he was off of work. The kiddos were at school, so it was just the two of us. Did I mention he has a favorite dish there, as well? He always order the Chorizo Skillet (seasoned potatoes, green peppers, tomatoes, jalapeños, melty cheese, with two eggs, and toast). And my favorite? Well, my favorite is Angelo's Greek Skillet. Basically, it's shredded potatoes with onion, tomato, and diced gyro meat (lamb) that's covered in feta cheese and I top it with two poached eggs. They serve tzatziki on the side and I always get mine with pancakes (malted, my favorite). Orange juice and coffee as well, thank you very much. And in honor of our game-changers this week, I Foodspotted it! My very first entry. But not my last...

Soraya, Ted, and Alexa cofounders of Foodspotting
photo by Lianne Milton

further info: website | facebook | twitter (foodspotting) | twitter (Alexa) | twitter (Soraya)

In May '11, Gourmet posted a list of 50 Women Game-Changers (in Food) that runs the gamut from food writers to cookbook authors to television personalities to restauranteurs to chefs to food bloggers. Some are a given. Some are controversial. Speaking the names of some brings fond childhood memories. Speaking the names of others will make some readers cringe. And of course, some of our favorites were not even included. We food-lovers are a passionate bunch of people and whether we agree or disagree, every woman on this list has earned her place for a reason. Being a woman who is passionate about food (cooking, eating, talking about, writing about, photographing), when I caught wind of Mary from One Perfect Bite's idea of cooking/blogging her way through each of these 50 women...one per week...I knew I wanted to join her. Many of these women paved the way for us in culinary school, in the kitchen, in cookbooks, in food writing, and on television and I think it is a fabulous way to pay tribute to their efforts. Some of the women on the list have been tops with me for years. Some I have heard of (perhaps even seen, read, or cooked from) before. And there are even a handful that I am not familiar with at all. I excited to educate myself on each of these women game-changers and hope you look forward to reading along. We are going in order from 1 to 50.

Who is cooking along with these 50 Women Game-Changers?

Mary- One Perfect Bite, Val- More Than Burnt Toast, Joanne- Eats Well With Others, Taryn- Have Kitchen Will Feed, Susan- The Spice Garden, Heather- girlichef, Miranda- Mangoes and Chutney, Jeanette- Jeanette's Healthy Living, Kathy- Bakeaway with Me, Sue- The View from Great Island, Barbara- Moveable Feasts, Linda- There and Back Again, Nancy- Picadillo, Mireya- My Healthy Eating Habits, Veronica- My Catholic Kitchen, Annie- Lovely Things, Claudia- Journey of an Italian Cook, Alyce- More Time at the Table, Amrita- Beetle's Kitchen Escapades, Jill- Saucy Cooks, Sarah - Everything in the Kitchen Sink

resources/bibliography: Foodspotting

I can hardly believe that we only have ONE more game-changing woman to go. Yup, next week we feature #50. Stay tuned for our final woman, Julie Powell next Friday!

Mexican-Style Shrimp Cocktail (Cóctel de Camarón) w/ Green & Red Chile Crackers

2012-05-24T08:37:00.001-04:00

Some things simply SCREAM summer. Sitting down and sipping a particularly tropical, fruity beverage. Sweet juicy pineapple or mango dribbling down your chin and arms. Lips and often chests of children in colorful swimsuits stained by popsicles to match. And those round red or yellow-red orbs hanging from trees...the ones that beckon you to make a wobbly human ladder in order to pluck one here and there from a branch. Aaahhh, cherries. And then there are dishes that exude sand and saltwater and lazy days on the beach such as ceviche and cóctel de camarón.

Now, it doesn't take much imagination to pretend that it's summer around here right now. Though it's technically still Spring, this has been such a strange year weather-wise that to conjure up the feel of the tropics, I need simply to step out my side door. Or the front one, for that matter.

But I don't live on a beach. Or anywhere near an ocean. So I have to turn on the sprinkler and fill a bucket with cold water to stick my feet in every once in a while. But if I have one of these summoners of summer in hand and I close my eyes before taking a bite...or a sip...I can imagine that I do.

Mexican-Style Shrimp Cocktail (Cóctel de Camarón)

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 1 minute

Keywords: appetizer entree shrimp Mexican

Ingredients (~4 c.)

for shrimp:

1½ lb. shrimp (small to medium)
freshly squeezed juice of a lime
salt
~1 Tbs. dried, minced onion

for shrimp cocktail:

¾ c. ketchup
¼ c. Mexican hot sauce
½ c. loosely packed chopped cilantro
2-3 Tbs. freshly squeezed lime juice
1 small white onion, ¼" dice
¾ c. shellfish stock, clam juice, or water
salt

to serve:

1 ripe avocado, diced
crackers, such as saltines, artisanal crackers, green or red chile crackers
and/or
tortilla chips
lime wedges

Instructions

cook the shrimp:

Fill a large pot (w/ lid) ¾ full of water and salt it generously. Add lime juice and dehydrated onion; bring to a boil. Add shrimp and put on the lid. Time for exactly one minute, then turn off heat and drain the water (into a bowl if you want to save and use the flavorful liquid). Put lid back on pot and let shrimp sit for 5 minutes to steam. Run cold water over the shrimp to stop the cooking. Peel the shrimp and pull off the tails.

make the shrimp cocktail:

Combine the shrimp with the ketchup, hot sauce, cilantro, lime juice, and onion in a large bowl. Stir in the liquid of your choice. Taste and season with salt, if needed. Cover and refrigerate until ready to serve.

Just before serving, fold the diced avocado into the cocktail and divide amongst serving glasses/dishes.

Serve with crackers (such as green and/or red chile crackers) and/or tortilla chips, and lime wedges for squeezing.

inspired by/adapted from Fiesta at Rick's

Green Chile Crackers (or Red Chile Crackers)

by Heather Schmitt-González

Prep Time: 5-10 minutes + rest time (up to overnight)

Cook Time: 8-17 minutes

Keywords: bake appetizer snack side vegan chiles Mexican American

Ingredients (60-120 - varies depending on size)

1 jalapeño, stemmed
½ bunch cilantro, roughly chopped
⅓ c. olive oil
⅓ c. + 1 Tbs. water
1 Tbs. sugar
2 tsp. salt
2 c. all-purpose flour
coarse salt, for sprinkling

Instructions

Combine chile, cilantro, oil, water, sugar, and salt in the jar of a food processor. Process to a smooth puree. Add flour and pulse to combine until everything comes together into a smooth-looking ball.

Turn dough out onto a sheet of plastic wrap. Wrap and refrigerate for at least 2 hours, but up to overnight.

Preheat oven to 400° F. Line a baking sheet with parchment paper or a silpat.

Lightly flour your work surface. Cut dough into 4 equal pieces. Roll out each piece as thin as you can get it (the thinner the better). Cut into any shape that you like. Smaller shapes, like 1½" circles will yield the most crackers. Larger rectangles will give you the lesser amount.

Transfer cut dough to a prepared sheet tray. You don't need to leave much space between, they don't spread. Lightly brush each one with water and sprinkle with a bit of coarse salt.

Bake until lightly browned and crisp, ~8-10 minutes for smaller crackers and ~17 for larger crackers. Transfer to a wire rack to cool.

To make Red Chile Crackers:

Substitute 2 Tbs. smoked paprika and ½ tsp. chipotle chile powder for the green chile and cilantro. Pulse the paprika and chipotle directly into the food processor with the sugar, salt, and flour. Add ½ c. + 1 Tbs. water and the oil and process until you get a smooth ball. Proceed as above.

slightly adapted from Fiesta at Rick's

I am sharing this post with:
IHCC theme: May Potluck

Spicy Chicken Strips, Fried Pickles, and Homemade Buttermilk Ranch Dressing

2012-05-22T08:34:00.000-04:00

Anticipation. One of the main components in loving a particular series of books. Anticipating what will happen in the world of the characters whose world you invest yourself in. But also the anticipation of the next book. It always seems to take so long until the next one is released. And the thing is, I WISH that I could savor it once it actually hits shelves. But no. In typical me-fashion, my fingers are eagerly fumbling with the pages before I can even make my way out of the library doors. Or the bookstore. Or wrestle the book from its mailing vessel.

And as badly as I want it to last, I'm equally fervent in devouring every last word. And for one...two if I'm lucky...brief days, I visit the world I've been missing. Before I start fantasizing about what's to come next time. And plead with the "author gods" to make insert name here write faster!

So was the case of the Sookie Stackhouse series by Charlaine Harris. I didn't discover it right away. As a matter of fact, though I just finished reading the lastest (book 12), I didn't actually begin reading them until just before book 11 was released. This would be the beginning of 2011. I remember eyeing the new books as they came out over the years. The covers are attention-grabbers. But I'd never picked them up. I don't remember exactly what spurred me to start reading them. It must have been some sort of discussion about True Blood (the HBO series based on the books). And some friends talking about the books. Saying how much they enjoyed them. And me looking for a new series to love...which I often find myself needing between release dates of "my" other beloved series.

I do remember, however, picking up book 1 and 2 in paperback. I was at the grocery store of all places. The books were hanging out in front. I decided that was as good a time as any to take the plunge. And to be completely honest, I almost missed out on a fabulous series. Because I wasn't too in love with the first book. It was okay. But there was a lot of bloody vampire sex in it. Which is to be expected, I suppose. The first season of True Blood stays pretty true to the book (and that's the only season that does). I'm not a prude or anything, that's just not my thing. It was pretty explicit. But I like to finish what I started, so I read book two. And was hooked. I'm so glad that I kept on reading. Especially since book 3 remains one of my favorites in the series.

Anyway, I snatched up the remaining books in quick succession and was finished and eagerly awaiting the release of book 11 when it came out a couple of months later. And then of course I finished it way too quickly and had to wait a whole 'nother year for the next book. Since I'd already caught myself up (I like to read series in order). So when book 12 hit shelves the first day of this month, I had my library copy on reserve. I was finished reading it the following day. Grrrrrr. I can't wait to read it, but I want to savor it, but I can't put it down, but I don't want to finish.... it's a vicious cycle.

I don't want to give any spoilers, in case you want to read the series and haven't yet. Or if you're caught up but haven't read the new one. I will say, however, that I've heard talk (on Goodreads, etc) that some people think the series has runs its course. That it's getting old. I couldn't disagree more whole-heartedly. I still adore it. And as a matter of fact, I shed a few tears in this book. Sadly though, my friend Kim went to a book signing with Ms. Harris at the beginning of the month and she announced that there would only be one more book in the Sookie series. However, she also said we'd be seeing some of the characters making appearances in some of her upcoming books. Including one of my favorite characters, whom I always wished would have been more prominent in this series, Quinn (the weretiger). Yay! I'm thinking Sookie will finally choose somebody good for her in the final book. And without giving anything away, all I can say is FINALLY! Unless I'm totally anticipating/foreshadowing in the wrong direction. I look forward to finding out, though.

In Deadlocked (the latest), Sookie seemed to be serving a fair amount of fried pickles to go with the cold beers at Merlotte's. So I decided that I needed to make some fried pickles and a couple of other goodies that get cooked up in the small kitchen of the bar I can imagine myself sitting in. Fortunately, in between books, Ms. Harris gives us bits and pieces of Bon Temps in her short stories and in the Sookie Stackhouse Companion. So these recipes are inspired by and adapted from "actual" Merlotte's recipes. Just me. Hangin' out at Merlotte's with Quinn. Or Alcide. Or Sam. Yes, I like the hot-blooded supes. I mean, I like to feed people afterall. And I'm not talkin' blood here. And I like to eat. And I can't imagine not having the social aspect of all that goes along with food. Sookie can keep the vamps. Although, I admit that Eric is pretty sexy to look at (in my mind and on the series inspired by...).

Spicy Chicken Strips

by Heather Schmitt-González

Prep Time: 8 hours (to marinate)

Cook Time: 20-30 minutes

Keywords: fry entree chicken spice American

Ingredients (serves 6-8)

¾ c. buttermilk
1½ tsp. cayenne
2 tsp. adobo sauce
~3 lb. chicken "tenderloins"
~3 c. flour
salt
freshly ground black pepper
oil, for frying

Instructions

Combine buttermilk, cayenne, and adobo sauce. Place chicken tenderloins in a gallon-size zippered baggie. Pour buttermilk mixture in over the chicken. Seal the baggie tightly. Squish it all around so that all of the chicken is coated. Marinate 8 hours in the fridge.

Heat a couple inches of oil in a large, deep skillet.

Place the flour in a brown paper bag and season generously with salt and pepper. Add a few chicken tenderloins at a time, fold the top of the bag over, and shake it up. Slide chicken (one piece at a time) into the hot oil. Do not overcrowd the skillet, do this in batches.

Fry until golden and cooked through. Lift out of the hot oil using a slotted spatula or tongs and let drain on paper towels. Serve hot with Homemade Buttermilk Ranch Dressing for dipping and some Fried Pickles on the side.

adapted from/inspired by The Sookie Stackhouse Companion: What's Cookin' in Bon Temps

Fried Pickles

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: fry snack side vegetarian pickles American

Ingredients (varies)

1 c. self-rising flour
1 tsp. baking powder
¼ tsp. paprika
couple dashes of Tabasco
⅓ c. milk
⅓ c. beer
whole dill pickles
oil, for frying

Instructions

Sift the dry ingredients together. Whisk in Tabasco, milk, and beer.

Blot the outsides of the pickles dry and then slice into thick chips, ~¼" thick. Dip the pickle chips into the batter and turn to coat. Gently lower into hot oil. Fry, turning once or twice until nice and golden brown.

Enjoy with a cold beer...and maybe some Homemade Buttermilk Ranch Dressing for dipping. Add Spicy Chicken Strips to make it a meal!

slightly adapted from The Sookie Stackhouse Companion: What's Cookin' in Bon Temps

Homemade Buttermilk Ranch Dressing

by Heather Schmitt-González

Prep Time: 5 minutes

Cook Time: n/a

Keywords: salad condiment vegetarian buttermilk sour cream American

Ingredients (~2½ c.)

1 c. sour cream (more as desired)
1 c. buttermilk
1 tsp. Worcestershire sauce
1 Tbs. cider vinegar
½ tsp. salt
1 tsp. dried dill
½ tsp. dried chives
½ tsp. dried parsley
¼ tsp. garlic powder
¼ tsp. onion powder
½ tsp. dried oregano
½ freshly ground black pepper
⅛ tsp. paprika
¼ tsp. dried mustard
½ tsp. sugar

Instructions

Whisk all ingredients together in a large mixing bowl. Taste and adjust seasoning, if necessary.

Pour into a jar with a lid. Refrigerate and let chill a couple of hours before serving.

Keeps well for at least a week in the fridge.

note:

If you prefer your dressing a bit thicker, stir in more sour cream to reach your desired consistency.

adapted from The Sookie Stackhouse Companion: What's Cookin' in Bon Temps

So I'd love to hear from other Sookie fans out there. Are you still enjoying the series? Or are you happy that it will be coming to an end? Who is your favorite character(s) from the books? Did I mention how much I adore Quinn? And Alcide? And Sam? Who do you think Sookie should end up with? And I know she thinks it's a bit of a curse most of the time, but how cool would it be to be a telepath!?

And tell me I'm not the only one who contemplates which Supe they would be were they in Bon Temps or somewhere close...

I am sharing this post with:

Pastry Puffs {Ham & Cheddar or Prosciutto & Parmesan}

2012-05-20T09:54:00.000-04:00

So a while ago, I mentioned being completely enamored by The Back in the Day Bakery Cookbook. Well, nothing's changed since then. I still am.

But I don't want to reveal too much about the book, because I think I'm going to do a review on it. It deserves it. It's one of those books that takes my mind to another place. Me owning my own small bakery. ...Daily specials. Busy people stopping in on their way to work or class and grabbing something warm and homemade to start their day. Mom's with strollers rolling in with the second wave. College kids with backpacks and laptops hanging out mid-day. And then the few late-afternoon stragglers grabbing some goodies to take them through their evening. Sigh...

Yes, I really do think like that.

These pastry puffs were one of the things I immediately stuck a sticky tab on the first time I flipped through the book. I can't resist puff pastry. And the description of the spice blend - "Griff's unique spice and herb blend tastes exotic, elevating this simple breakfast pastry above the ordinary, but many of the spices are probably already sitting in your spice rack. The spices give the pastry a bit of a kick, which can be a boost for early risers" - was so enticing. They were not to be resisted.

They make theirs with black forest ham and sharp white cheddar. I made half of mine the same way and decided to try the combo of thinly sliced prosciutto and some shavings of parmesan, as well. Both ways were utterly mouthwatering. Scrumptious. Mentally added to my pastry case...

Pastry Puffs (Ham & Cheese or Prosciutto & Parm)

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: 12-14 minutes

Keywords: bake breakfast snack puff pastry prosciutto cheese spice

Ingredients (8 pastries)

for the spice blend:

½ tsp. onion powder
1 Tbs. chili powder
1 tsp. dried thyme
2 tsp. coarsely ground black pepper
1 tsp. ground allspice
½ tsp. ground cloves
1 tsp. ground cinnamon
¼ tsp. garlic powder
fine sea salt, to taste

for the pastries:

1 (17.3 oz.) pkg. frozen puff pastry (2 sheets), defrosted
¼ lb. thinly sliced ham
¼ lb. thinly sliced prosciutto
¼ lb. sharp white cheddar, thinly sliced
¼ lb. parmesan, thinly sliced
1 egg, beaten w/ 1 Tbs. water, for egg wash
1 tsp. fine sea salt

Instructions

Position in a rack in the lower third of the oven and preheat the oven to 400° F. Line a baking sheet with parchment.

make spice blend:

Combine all the ingredients in a small bowl and mix well.

make the pastries:

Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 squares.

Divide the ham and cheddar and place in the centers of half of the pastry squares. Do the same thing with the prosciutto and parm. Sprinkle some of the spice blend (to taste) over each one.

Fold two opposite corners of each square over the filling to make a "pouch" and press the edges to seal. Set the pastries on the parchment-lined baking sheet.

Brush each pastry with egg wash and sprinkle with some more of the spice blend. Sprinkle the salt evenly over the pastries.

Bake for 12-14 minutes, until pastries are golden brown. Remove the pastries from baking sheet and cool on a wire rack for 10 minutes. Serve warm or at room temperature.

notes:

You won't use all of the spice blend for these. Seal it in an airtight container and use to add a kick to other dishes. Or make lots more of these.

You could do all one or the other of the meat & cheese combos by simply doubling the amounts.

slightly adapted from The Back in the Day Bakery Cookbook

I am sharing this post with:
Scrumptious Sunday @ Addicted to Recipes

50 Women Game-Changers (in Food): #48 Cat Cora - Strawberry Arugula Salad w/ Hazelnuts & Blue Cheese

2012-05-18T07:44:00.001-04:00

the "Gourmet" prompt...

48. Cat Cora- Being the only female Iron Chef earns Cora a spot on the list. Plus, her telegenic glamour and golden locks surely help in hooking folks on cooking—and having four sons with her wife, well, that’s just cool.

Cat grew up around food. She's Greek, and we all know that the two go hand-in-hand, right!? Big family gatherings. Family-owned restaurants. Roasting meat on spits in the front yard. What? That's not every Greek family? Okay fine.

But she is Greek. And her family is in the restaurant business. She did grow up around food. She will tell you that cooking and eating were at the center of her family's life. As a matter of fact, she presented her dad and her grandpa with a business plan for her own restaurant when she was just 15 years old. Along with her grandmother, she states her cooking influences as Julia Child, Barbara Tropp, M.F.K. Fisher (three of our previous game-changers, incidentally).

Cat was born in 1968 and raised in a Greek community in Jackson, Mississippi. Although she received Bachelor of Science degree in Exercise Physiology and Biology at the University of Southern Mississippi, she ultimately enrolled at the C.I.A. (Culinary Institute of America). I mean, when your mentor Julia Child encourages you to pack up and move to New York to pursue something you love - you listen. Well, I would. Cat apprenticed in some kitchens in New York before she moved to Europe to continue her education and apprenticing. She wound up in Norther California (where she ultimately planted roots) working as chef de cuisine at Napa Valley's Bistro Don Giovanni.

Cat got her start on television in 1999 in the Food Network Show Melting Pot (w/ Rocco Di Spirito). After that she hosted My Country My Kitchen: Greece, Date Plate, and she was also a featured host on Fine Living's Simplify Your Life. In 2002, a documentary was made about her first James Beard dinner entitled Cat's in the Kitchen. She co-hosted the show Kitchen Accomplished (a kitchen makeover show), appeared with Wolfgang Puck in Celebrity Cooking Showdown (a celebry/chef pairing cook-off show), and of course, she is the only female Iron Chef! Her latest television venture, Around the World in 80 Plates (a reality show competition with Curtis Stone) debuted this month.

In '11, she opened two restaurants, Cat Cora (bar and lounge style) at Terminal 2 in the San Francisco International Airport and Cat Cora's Kitchen in Terminal E of the Bush Intercontinental Airport. Cora has also written 3 cookbooks - Cat Cora's Classics with a Twist, Cooking from the Hip, and Cat Cora's Kitchen. In '06, she was named Bon Appétit magazines teacher of the year and named Executive Chef of the magazine. She is also a member of Macy's Culinary Council.

She is also founder and president of Chefs for Humanity and a spokesperson for UNICEF. Oh, and she is the mother of 4 boys with her partner, Jennifer. WHEW! I'm gonna go ahead and call her a force to be reckoned with. I'm thinking I probably just grazed the surface here.

The recipe I chose to represent her today is simple, seasonal, and approachable...which I think is very much Cat's style.

Strawberry Arugula Salad w/ Hazelnuts & Blue Cheese

by Heather Schmitt-González

Prep Time: 5-10 minutes

Cook Time: n/a

Keywords: salad vegetarian arugula strawberries nuts cheese spring

Ingredients (serves 4-6)

vinaigrette

¼ c. white balsamic vinegar
1 tsp. Dijon mustard
½ c. extra virgin olive oil
1 scallion, finely chopped
½ tsp. kosher salt
¼ tsp. freshly cracked black pepper

salad

1 pint (2 c.) strawberries, stemmed & sliced
8 oz. baby arugula
¼ c. chopped hazelnuts, toasted
4 oz. blue cheese (your favorite variety)
balsamic vinegar, to drizzle
freshly cracked black pepper, to taste

Instructions

make the vinaigrette:

Put all of the ingredients in a small jar with a tight-fitting lid and shake well to combine.

finish the salad:

Place the cut strawberries into a bowl and pour the vinaigrette over the top. Gently toss to combine. Let sit 5 minutes (no more).

Place baby arugula in a large bowl. Scoop the strawberries out of the vinaigrette with a slotted spoon (or large fork) and add to the bowl with the baby arugula. Add just enough vinaigrette to barely coat the greens and toss gently. Arrange on serving plates.

Scatter toasted hazelnuts over the salads. Crumble the blue cheese over that. Drizzle everything with a bit of balsamic vinegar and grind some black pepper over the top of everything. Serve the extra vinaigrette on the side in case anybody wants more. Enjoy!

slightly adapted from Cooking from the Hip by Cat Cora

further info: website | facebook | twitter

Who is cooking along with these 50 Women Game-Changers?

Mary- One Perfect Bite, Val- More Than Burnt Toast, Taryn- Have Kitchen Will Feed, Susan- The Spice Garden, Heather- girlichef, Miranda- Mangoes and Chutney, Jeanette- Jeanette's Healthy Living, Kathy- Bakeaway with Me, Sue- The View from Great Island, Barbara- Moveable Feasts, Linda- There and Back Again, Mireya- My Healthy Eating Habits, Veronica- My Catholic Kitchen, Claudia- Journey of an Italian Cook, Alyce- More Time at the Table, Amrita- Beetle's Kitchen Escapades, Jill- Saucy Cooks, Sarah - Everything in the Kitchen Sink

*sources: Food Network, Cat Cora website, Wikipedia

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Pastel Azteca (or Aztec Pie) {she made, ella hace}

2012-05-16T06:57:00.000-04:00

So. Last month when my friend Leslie and I were tossing around what we should make for she made, ella hace this month, she suggested Pastel Azteca. Huh? I had never heard of it before. But if you know me at all, you know that alone was enough to make me say YES! I love making new-to-me dishes and trying new foods. Plus, Leslie said it was a favorite meal of her family's. And since one of the reasons I wanted to team up with Leslie every month was because we had such similar taste in food, I was pretty sure it would become a favorite around here, as well. So, it was on. Pastel Azteca in the very near future.

So I began searching and scouring and trying to located recipes for Pastel Azteca. I had some luck. But not as much as I would have thought. Until I came across a site that also referenced Pastel Azteca as Aztec Pie. So I searched Aztec Pie and BAM! (Sorry, that's so Emeril.) All sorts of results. It was basically what I expected since Leslie had described it as sort of a lasagna-style dish, the tortillas taking the place of the noodles. It's almost like a cross between lasagna and chilaquiles.

I found versions with shredded chicken and corn tucked between the layers of corn tortillas and enchilada sauce. I found other versions with fire-roasted poblanos chiles blended with tangy tomatillos and cool sour cream separating the layers. I didn't know which version to start with. So I decided to go with one of my own. I had a container of shredded pork beckoning me from the fridge from a loin that I'd let cook all day in the crockpot a few days prior. I didn't have any corn in the house like I'd seen tumbling out of so many layers, but I'd recently made some black beans. And I like black beans with pork, so I decided to tuck those in, as well. Paired with some melting Queso Quesedilla, I figured I'd give my first try a go.

Oh. My. Lawdy. The layers of goodness infused with a simple, yet flavorful sauce and gooey, melted cheese? That right there is some comfort food we could all enjoy! And I recognized the taste and texture. I had heard of Pastel Azteca before. Only growing up, we called it tortilla casserole or enchilada casserole. Well, duh! I'd forgotten all about it.

I'm so happy that Leslie suggested this! And now I really, really want to try her version! Her sauce is more enchilada-ey than mine...two different types of chiles blended with sour cream to make this deep, brick red liquid. Yeah, my mouth was completely watering when I saw hers. Plus, I really want to try a verde (green) version using those roasted poblanos and tomatillos I mentioned. Again with the sour cream.

I couldn't be happier that Leslie reminded me of this dish that I grew up enjoying. And now my kids will get to do the same thing!

Pastel Azteca (Aztec Pie)

by Heather Schmitt-González

Prep Time: 15 minutes

Cook Time: 25 minutes

Keywords: bake fry entree tortillas tomatoes Mexican Southwest

Ingredients (serves 6-8)

12 corn tortillas, fried until crisp
1 c. cooked, shredded pork (or chicken or beef)
1 c. cooked black beans (or other variety)
1 (14.5 oz.) can fire roasted, diced tomatoes
3 fat garlic cloves, peeled
1 small onion (size of a fat lime), peeled & quartered
3 chipotle chiles en adobo
1½ c. chicken stock/broth
salt, to taste
1 tsp. ground cumin
~6 oz. Queso Quesadilla, shredded (or Chihuahua, Oaxaca, Monterey Jack, or Mozzarella)

Instructions

Preheat oven to 350° F.

Place the tomatoes and their juices in the jar of a blender. Roast the onion and garlic cloves under a broiler until charred in spots. Add to jar of blender. Blend to a smooth puree. Pour into a medium-sized pot. Pour chicken stock or broth into the blender jar and swirl it around to get all of the juices off the sides. Pour into pot, as well. Bring to a boil, then reduce heat and let simmer ~10 minutes.

In a 9" cake pan, spread four of the fried tortillas. They will overlap. Scatter half of the shredded pork (or other meat) over the tortillas. Spread half of the black beans over the pork. Ladle ⅓ of the sauce evenly over everything. Scatter ⅓ of the cheese over that.

Repeat layer exactly as above.

Top with remaining four fried tortillas, remaining sauce, and remaining cheese.

Slide into preheated oven and bake for ~25 minutes or until golden and bubbly. Let sit for 5-10 minutes before slicing and serving.

notes:

Serving Suggestions: Serve with a big dollop of sour cream, a scattering of cilantro, and a crisp green salad on the side. Oh, and a cold cerveza to wash it all down.

Feel free to change up and/or add to the fillings. Substitute the shredded pork for shredded chicken or beef (or leave out the meat all together). Add to or replace the beans with another variety or with corn kernels. Scatter thinly sliced onion or roasted, chopped poblano chiles between the layers. You could also make a green sauce/salsa. Make it your favorite!

I hope you'll head over to Leslie's place to check out her version of Pastel Azteca!

What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food? Well, naturally they decide to get "together" the only way they can and cook up the same dishes. Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way.

Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food. We want to see how similar (or how different) they turn out. Other times we will pick an ingredient and use it however we choose...or maybe just talk about it. Good food knows no borders and we hope to share the food we love with you. It's not a competition, it's a showcase. We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it.

Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.

Roasted Plantains w/ Cajeta & Pecans

2012-05-14T08:53:00.001-04:00

Plantains are a bit of a wonder to me. They look like bananas...they're even called plátano macho (large banana)...but that's about as far as the similarities go. They're pleasantly meaty and starchy, resembling the taste and texture of a root vegetable. And I enjoy them.

But until now, I've only ever fried them. Whether cut into rounds and fried once then smashed and fried again to make tostones or cut lengthwise and handled the same way to make the "bread" for jibaritos. For this method, green plantains are usually used. Or my favorite way which is to just slice them fairly thin on the bias and fry them once for one of my favorite desserts (put them hot from the oil on top of vanilla ice cream and drizzle with sweetened condensed milk). But for those we use ripe (black) plantains.

This recipe calls for roasting the plantains. And doing it when they are about as ripe as they'll get. The blacker they are, the sweeter they are. But even that isn't sweet like you'd normally think of sweet - just sweet for a plantain.

The crazy thing I noticed about roasting them, though? The scent! It's intoxicatingly musky like a vanilla bean on steroids. If only I had known this before I started making this for dessert. I would have taken the time to make my own cajeta, adding the seeds from a couple of vanilla beans while reducing the goat's milk. Fortunately this will not be my last time making them, so that plan is on for the future!

If you enjoy desserts that aren't too sweet, you'd dig this one. The sugar in this dessert comes from the amber drizzle of cajeta, but that rich sweetness is dampered by the toasted nuts and those oddly addicting roasted, earthy chunks of plantain.

Roasted Plantains w/ Cajeta & Pecans

by Heather Schmitt-González

Prep Time: 5 minutes

Cook Time: 20 minutes

Keywords: roast dessert vegetarian caramel nuts plantains Mexican

Ingredients (serves 4)

4 small/medium plantains (black-ripe)
~3 oz. (~1 c.) pecan halves or pieces (or use walnuts, almonds, or hazelnuts)
~½ c. cajeta (goat's milk caramel)

Instructions

Preheat oven to 450° F.

Cut pointed ends off of each plantain, exposing just a bit of the flesh. Make a shallow slit through the skinn on the inner (curved) side of each plantain. Lay on a baking sheet. Roast until completely soft, ~20 minutes.

In the meantime, toast the nuts in an ungreased skillet over medium-low heat until toasty and fragrant. Set aside. Heat the cajeta in the microwave or gently in a small saucepan over low heat.

When plantains are finished roasting, remove from oven. When they've cooled down just a bit...enough to handle...peel back the skin and slice into ~½" chunks. Pile into a mound on top of the skin on a serving plate. Drizzle with cajeta and sprinkle with toasted nuts.

slightly adapted from Mexican Everyday by Rick Bayless

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IHCC theme: It was all Yellow

The Original Butter Bell Crock® {buy 2 get 1 free}

2012-05-13T17:00:00.001-04:00

Honest? I have always wanted a butter crock. No joke. It sounds silly, but we go through a LOT of butter. We're a toast kinda family. Therefore, I always keep a stick of butter on the counter for easy spreading. Thing is, when that stick of butter is sitting in a regular old butter dish, it is at the mercy of the temperature of your room. That means, in summer I sometimes have a pool of butter to contend with. In winter? Butter that's too hard to spread. Grrrrrr! Either extreme drives me nutso.

That is something I wouldn't have to worry about if I had an original Butter Bell Crock by L. Tremain. The unique bell-design keeps your...and my...butter at the perfect spreading consistency! Outside heat is reflected while the butter is insulated and cooled. Plus, the airtight seal of water at the base of the crock protects both flavor and freshness.

If you want to see more about how it works or get answers to commonly asked questions about the Butter Bell Crock, head over to the Butter Bell "How it Works" page for more info!

So, if you have a toast-lovin' family like me...or one that just likes to have spreadable butter at their fingertips, click on through by hitting any of the photos in this post and place an order for YOUR crock today. If you place an order for two crocks by May 15, you'll get one for free. It's NEVER too early to start thinking about holiday presents. And birthdays come year-round!

This girl's still waiting to own one of her own. I'm particularly fond of the "antique" ivory rose. Just sayin'...

Now go get yourself one!

*disclaimer: This sponsorship is brought to you by The Butter Bell Crock® who I have partnered with for this promotion.

Chipotle Chilaquiles

2012-05-12T15:26:00.001-04:00

Without fail, if my hubby ever asks me what I want him to make me for breakfast, I say CHILAQUILES! I love them, you see. I'm trying to remember the first time that I ever tried them. And as far as I can tell, it was my wedding night. For dinner.

We didn't have much money. We didn't have a fancy wedding. Heck, we never really even got a honeymoon. We shacked up in a cheap motel on our wedding night. Truth. But we didn't care.

I don't remember many of the details, but I do remember looking out the window and seeing that dark was setting in. Of course, it was February, so for all I know, it could have been just after 5:00 pm. Either way. We were both starving.

So we hopped into the car and wound up driving down the lighted city streets almost instinctively towards a little taqueria that we know. I wasn't in the mood for tacos or carne asada or tostadas. So my new husband (what a novelty that is for the first year or so) asked for something that wasn't on the menu. He described them to me. Basically chips smothered in salsa. Seriously, that's fundamentally what it is. Sounded good to me.

Not long after, two huge steaming plates are set before us. Plus a couple of Negro Modelo's to wash them down with. I was hooked.

Not long after, hubby made me some for breakfast (my most favorite time to eat them). Sometimes I'm in the mood for Chilaquiles Verde. Other times Chilaquiles Rojo. Today Chipotle Chilaquiles. Sometimes they're mild and smothered with shredded chicken. Other times they're so spicy that they make tiny beads of sweat break out on my forehead. Sometimes I crave a runny egg yolk seeping down through the chips. To me, chilaquiles are the ultimate comfort food. They just fold you in their arms and hold you close.

And of course, this day so many years later, I know how to make them. And I've made them often. But I still think he makes them the best.

Chipotle Chilaquiles

by Heather Schmitt-González

Prep Time: 30 minutes

Cook Time: 15-20 minutes

Keywords: breakfast entree chiles tortillas tomatoes Mexican

Ingredients (serves 2-4)

for the chilaquiles:

12 corn tortillas (~10 oz.), cut into sixths
One (28 oz.) can whole tomatoes in juice, drained
2-3 dried chipotle chiles or chipotles en adobo
1½ Tbs. olive oil
1 large white onion, sliced ¼" thick
3 garlic cloves, peeled & minced
2½ c. chicken stock/broth (or veg broth or water) + more as needed
salt

to serve:

crema
shredded cooked chicken
crumbled queso fresco
cilantro
fried eggs

Instructions

Fry the cut tortillas into crispy chips. Set aside.

Place the drained tomatoes in the jar of a blender. Toast dried chipotles in a dry skillet over medium heat for about one minute, turning frequently, until very aromatic. Place in a small bowl and cover with the hottest tap water. Let rehydrate for 30 minutes. Drain and add to blender. (If using chipotles en adobo, simply add them to the blender jar.) Blend tomatoes and chiles to a slightly coarse puree, keeping a little texture. You should have ~2¼ cups puree.

Set a large, deep pot or skillet (with a lid) over medium heat. Add oil and onion and cook, stirring often, until golden, ~7 minutes. Add garlic and cook for another minute. Raise heat to medium-high. Add tomato-chile puree and stir nearly constantly for 4-5 minutes, until mixture thickens a bit. Stir in the stock/broth and season with salt (amount varies on whether or not you salted your chips...taste it). Cover and bring to a boil.

Turn off heat and quickly, but gently, stir in the chips. If you like, scatter a bunch of crumbled queso fresco over everything. Replace the cover and let sit 5 minutes. Slide the whole thing onto a serving platter or individual plates.

Choose between any or all of the toppings you'd like. Add them to the plate and enjoy immediately!

adapted from Mexico One Plate at a Time

notes:

I love my chilaquiles with just queso fresco and crema. But sometimes I'm in the mood for a runny fried egg on top. Other times I want some warmed, shredded chicken and a smattering of cilantro. If I'm feeling feisty, I'll put it all on there. Mi esposo likes raw onion on his. The choice is yours!

Personally, I like my chips to still have a good bit of body to them -- some chewiness, if you will. Stirring the chips into the boiling sauce softens them very quickly. For chips with a bit of firmness and texture to them still, try putting the chips in the bottom of an empty pan (either use a separate one or pour out the sauce and use the same pan) and then pouring the boiling sauce evenly over the top. Don't stir, just let it all sort of seep in. Add cheese, if using, and cover for 5 minutes. This is my personal favorite way to eat chilaquiles.

And NO, I would NOT recommend using baked chips in this application. They just don't hold up to the sauce. It would be like a big pile of mush on your plate. But that's just my opinion.

Can you guess what I'll be requesting when hubby asks me what I want to eat tomorrow morning (Mother's Day)?

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IHCC theme: For Mom!

50 Women Game-Changers (in Food): #47 Zarela Martinez - Camarones al Ajillo {Garlicky Stir-Fried Shrimp}

2012-05-11T09:09:00.000-04:00

the "Gourmet" prompt...

47. Zarela Martinez- The Manhattan restaurateur has done much to popularize, and demystify, regional Mexican cooking.

Though both of Zarela's parents were born in the US (Texas and Arizona), Zarela was born in Agua Prieta in the state of Sonora in Mexico. The family lived in the US, but owned a cattle ranch "of considerable acreage" in Mexico and her father wanted it to be kept in the family, therefore one of their daughters was to be born there. Zarela's was the lucky one. They spent a fair amount of time on that ranch when she was growing up. Food was a huge part of their life and culture - four course meals every evening with candles and flowers on the table and wine for the adults. She learned to cook from her mother not because she was expected to, but because she wanted to! Martinez expects to be publishing a Mexican cookbook written by her mother soon, as well.

Zarela began cooking professionally during the late 70's in El Paso, but with the support and encouragement of Craig Claiborn and Paul Prodhomme, she moved to New York in '83. She was lauded as "the city's first serious" attempt to recreate Mexican cuisine using local resources for her work as menu-designer and executive chef at Cafe Marimba. In '87 she opened her own "self-titled" restaurant, Zarela. After 23 years, she closed it in 2011 (much to the chagrin of many loyal customers).

She continues in her commitment to bring regional Mexican food to New York in her launch of a program for the Mexican Cultural Institute (of which she's recently been named to the board) entitled Food in Arte. This promotes Mexican culture through its food and traditions from the different states throughout Mexico. She's made it her mission to make her culture known and understood.

Aside from cooking and writing, Zarela also has a catering business and gives cooking lessons, lectures, and demonstrations. She's also worked as a marketing consultant for brands such as Unilever Best Foods, Nestlè©, Marriott and Taco Bell. She's been a guest on Julia Child's Cooking with Master Chefs, Martha Stewart, and NPR's Lenny Lopate Show. She is also active in organizations such as the Hispanic Children's Fund, CityMeals on Wheels, Latino Nutrition Coalition, the MexEd Foundation, and Mano a Mano.

Zarela says "from my childhood on, cooking meant sharing and security and a way of speaking to the people".

further info on Zarela: website | facebook | twitter | youtube | flickr

Since my library didn't carry any of her books, I turned to Amazon. I knew I'd enjoy anything she wrote (since Mexican is my favorite cuisine), so I figured that investing in at least one to start with was a good idea. And boy was it. I ordered Zarela's Veracruz. The hardest part? Choosing just one recipe to feature today. I was torn between Tostadas de Jaiba (Tostadas w/ Hashed Crab), Camarones con Chile Chipotle (Shrimp with Chipotle Chiles), Camarones a la Pimienta ( Peppered Shrimp), and the recipe I actually chose. It was a crap-shoot, really. Apparently I was craving seafood. But the garlic-lovin' gene in me won out this time. And how happy am I that it did!? This is such a simple preparation. You may not be able to tell how special it is with just a glance. But it's gloriously garlicky with this pleasant heat that makes your nose start to run. Piling it all on some crusty bread (and using the bread to sop up the juices) is a memorable experience. So. Stinkin'. Tasty.

Camarones al Ajillo (Garlicky Stir-Fried Shrimp) + Ajo Preparado (Garlic Butter Enrichment)

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: stir-fry appetizer entree chiles garlic shrimp Mexican

Ingredients (serves 2-4)

Camarones al Ajillo

1 large head garlic, cloves separated & peeled
juice of 2 limes
~1 tsp. coarse salt
freshly ground black pepper
1 lb. shrimp (any size), peeled & deveined
3 Tbs. olive oil, separated
3 Tbs. vegetable oil, separated
20 dried chiles de arbol
1 Tbs. Ajo Preparado (recipe follows)
lime wedges, to garnish

Ajo Preparado

½ c. garlic cloves
½ c. cold water
2 Tbs. butter

Instructions

Camarones al Ajillo

Crush 2 of the garlic cloves to a paste with the salt in a medium bowl using a heavy pestle (or something similar). Stir in the lime juice and a good grinding of black pepper. Add the shrimp and toss well to combine. Let stand for 5 minutes. Drain and set aside.

Bruise the remaining cloves of garlic by laying the flat of a kjnife against them and giving it a swift hit. The garlic cloves should stay mainly intact. Add 1 tablespoon of each of the oils to a medium skillet over medium. Add the bruised garlic and cook for ~2 minutes, or until it just turns golden. Add the chiles and cook, stirring constantly for another minute, taking care not to burn the chiles. Quickly scoop the garlic and chiles into a small bowl and set aside.

Heat remaining oil in the same skillet over medium-high. Stir in the ajo preparado. Add the reserved shrimp and cook, stirring constantly for 2 minutes, or until they just turn pink. Add the reserved garlic-chile mixture and let cook for just 1 minute longer, until everything is heated through.

Serve with lime wedges for squeezing and a good loaf of crusty bread.

Ajo Preparado (yield: ~¾ c.)

Puree the garlic with the water in a blender.

Gently melt the butter over medium heat in a small saucepan without letting it bubble. Pour in the garlic puree and cook without stirring for ~5 minutes, or until the water has evaporated and the mixture is "bubbling up in ploppy craters".

Let mixture cool to room temperature. Transfer to a small, airtight container. Will keep, refrigerated, for up to 1 month.

notes:

Use this as a sauce enrichment in seafood dishes and stews or anything else you'd like to add an extra burst of garlicky flavor to. Try starting with ~1 Tbs. for a dish that serves 4.

slightly adapted from Zarela's Veracruz

p.s... one of Zarela's sons has followed in her footsteps. Can you name this famous chef? Think tattoos, Chopped, Heat Seekers. Oh yeah, that's him. None other than Aarón Sanchez! To read a bit about Aarón's food memories with his mom and see a little video of the two in the kitchen together, check out this interview on Marcus Samuelsson's blog.

sources and further reading: Zarela, Memorable Dishes from a Master Mexican Chef by Craig Claiborne (from The New York Times), My Mom's Sopa Seca: Aarón Sanchez's Food Memories with his Mom (also the source for the photo of Zarela & Aarón)

Who is cooking along with these 50 Women Game-Changers?

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Arugula and Lemon Couscous...

2012-05-10T09:01:00.002-04:00

...over at Everyday Maven today! That's right, I'm honored to be GBOTW (Guest Blogger of the Week) over at Alyssa's place today. I hope you'll join me there for this easy, tasty, healthy recipe using my latest obsession - baby arugula.

Arugula and Lemon Couscous

Lately... {5.9.12}

2012-05-09T08:18:00.001-04:00

...I've been loving this cookbook. Current favorite. It's one of those I checked out from the library and then immediately ordered from Amazon.

...my hold on this book finally came through at the library. I need to finish it and two that follow before the other two movies come out. My son read them when they first came out. I wish I'd followed suit sooner.

...the whole family saw this movie over opening weekend. Loved it - it was so fun! Finally a good Hulk.

...I bawled my eyes out while my heart broke for Channing Tatum's character in this movie. And why is Rachel McAdams so stinking cute?

...I'm eating avocado fries dipped in anything I can get my hands on. Yup. Still using and enjoying this cookbook.

...I found this fun questionnaire at mi amiga Leslie's "other" blog and thought I'd join in the fun! A little more about me from A to Z...

Age: 36
Bed size: never big enough
Chores that you hate: cleaning the toilet
Dogs: contemplating...
Essential Start to your day: Coffee. Coffee Now!
Favorite color: Turquoise
Gold or Silver: Silver (or white gold...)
Height: 5' 5½"
Instrument: chef's knife
Job title: Superwoman
Kids: 3
Live: like you were dyin'
Mother's Name: Kathryn
Nicknames: Dar
Overnight hospital stays: 3 (all after childbirth)
Pet Peeve: rude people
Quote from a movie: You just gotta keep on livin' man, L-I-V-I-N.
Right or left handed: righty
Siblings: 3
Time you wake up: 6:00 AM-ish
Underwear: comfy please
Vegetable you hate: Why, I never!
What makes you run late: getting everybody else ready first
X-rays you've had: Just dental, I believe.
Yummy food that you ~~make~~ are craving: An almond horn from here
Zoo animal: leopard

...and I'm still obsessed with this stuff. Can't help it.

What's up with you lately?

Bacon-Laced Chocolate Cake

2012-05-08T08:29:00.000-04:00

This cake was more than eight and half months in the making. It comes from a section in a BHG magazine from last September that I ripped out and had pinned to my bulletin board for a couple of months. My youngest son saw it hanging there, and being the bacon-lover that he is, asked me if he could have that cake for his birthday. Which was still a good six months or so in the future. Who am I to deny him his birthday cake of choice?

So, with a plan for it in mind, I tucked it away into a recipe folder instead of leaving it pinned in plain view (I knew I'd no longer forget about it if it was out of sight...). Fast-forward six or so months...eight and half or so since I first found the recipe...to the day before "the" birthday.

Time to bake the cake! It's pretty simple to put together. It bakes up nice and firm - a good base for frosting. But in my opinion, it wasn't anything extra-special. Which was a bummer. I always want to present extra-special when baking a cake for somebody on their extra-special day. Sigh. Don't get me wrong; it wasn't bad. It was good, really. It just didn't pack that WOW that eight+ months of anticipation called for.

Sweet Thang was happy, though. He liked it. (But a mother can always tell when it's one of those must-keep-and-make-yearly recipes...and this wasn't one of them.) I think it would have been better with candied bacon. And different frosting. I do love ganache...but it was just too firm. I would love to develop an extra-special bacon-laced chocolate cake one day. Because I do like the combination. I think I'll use a cake that is less firm. A frosting that is fluffier. And candied bacon. But until then, you'll never know if you don't try. Right!?

Bacon-Laced Chocolate Cake

by Heather Schmitt-González

Prep Time: 45 minutes

Cook Time: 30 minutes

Keywords: bake dessert bacon chocolate birthday cake

Ingredients (16 servings)

for the cake

1 c. unsweetened cocoa powder
1½ c. boiling water
2¾ c. all-purpose flour
2 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
2 vanilla beans
8 oz. butter, at room temp.
2 c. sugar
1 tsp. pure vanilla extract
4 large eggs

Frosting (Ganache)

12 oz. bittersweet or dark chocolate, chopped
2 c. heavy cream
5 drops liquid smoke
5 slices bacon (+ more to garnish, if you choose)

Instructions

Cake

Preheat oven to 350° F. Generously butter and flour two 8" or 9" cake pans (if using 8", make sure it is at least 2" deep).

Place cocoa powder in a bowl. Gradually whisk in the boiling water until thoroughly combines. Set aside to cool a bit.

Sift the flour, baking soda, baking powder, and salt together in another bowl.

Place the whole vanilla beans in a food processor and process until finely chopped (or do this by hand). Put these in the bowl of a food processor fitted with paddle attachment. Add butter, sugar, and vanilla extract and cream everything together until light and fluffy. Beat in eggs, one at a time, scraping down sides as needed.

Add dry ingredients in fourths, alternating with the cocoa liquid, going slowly so that you don't get spattered! Beat everything until just combined.

Divide batter evenly into prepared pans. Slide into oven and bake for ~30 minutes, or until center is just barely set, being careful not to over-bake. Set pans on wire racks to rest for 10 minutes before turning out of pans. Transfer cakes back to wire racks and allow to cool completely.

Frosting/Filling (Ganache & Bacon)

Cook bacon all the way through (until just before crisp). Reserve 1 Tbs. of the drippings (grease). Drain on paper towels. When cool enough to handle, chop bacon fine. You should have ~⅓ of a cup. If you made extra to use as garnish, set this aside and use as you please.

Place the chocolate in a bowl with the reserved bacon drippings and the liquid smoke. Heat 1½ cups of the heavy cream just until it boils (watch carefully, this goes fast and it will bubble over before you know it). Pour over the chocolate and whisk until smooth. Whisk in remaining ½ cup of cold cream.

Set the bowl in the freezer and whisk it every 10 minutes or so until it reaches a spreadable consistency, 30-60 minutes. Frosting should remain "glossy".

Stir reserved bacon into ½ cup of the frosting.

Assembling

Place one layer of cake on serving plate. Spread with the ½ cup of frosting that you added the chopped bacon to. Place second cake layer on top and frost top and sides with remaining frosting. Cover the cake and refrigerate. Let cake sit at room temperature ~30 minutes before serving.

note:

I garnished this cake with extra cooked bacon since it was for my son's birthday. But if you like, go with a more "delicate" presentation. The original recipe was garnished with edible (unsprayed) rose petals.

slightly adapted from Katrina Markoff via BHG Magazine Sept.'11

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Blood Orange Margarita

2012-05-05T10:07:00.001-04:00

Not that you need an excuse to chill with a tasty cocktail, but since today is Cinco de Mayo, we'll go ahead and name that as the reason for enjoying one before noon. I think I've mentioned before that the Cinco de Mayo celebrations in our family mostly revolve around birthdays! My youngest son was born today. My mom was born today. One of my nephews was born today. Celebrate!

I know, I know. You're probably saying "but your husband is from Mexico..." (you're totally saying that, right?). True. But he is not from Puebla, and Cinco de Mayo is more of a regional celebration celebrating the Mexican victory over the French at the Battle of Puebla in 1862.

That said, we do live in America and here we like to throw fiestas and consume many plates of Mexican food and many glasses and bottles of Mexican cocktails and beer on this day. Our town even has an annual event with traditional dance and music to accompany the food. It is really a celebration of Mexican heritage.

So, for whatever reason you choose to celebrate today...you might as well do it with style. And carrying out a pitcher of these jewel-hued margaritas would definitely qualify. Salud!

Blood Orange Margaritas

by Heather Schmitt-González

Prep Time: 5 minutes

Cook Time: n/a

Keywords: beverage blood orange alcohol Cinco de Mayo Day of the Dead Christmas Mexican

Ingredients (6-9 cocktails)

margarita

⅔ c. fresh lime juice
¼ c. superfine sugar
¾ c. water
1 c. silver tequila
½ c. Cointreau or Triple Sec
2 c. freshly squeezed blood orange juice (or store-bought, if you like)

to finish

lime half
coarse salt and/or superfine or coarse sugar
ice cubes

Instructions

In a large pitcher, stir together the lime juice, sugar, and water until sugar has dissolved. Mix in tequila, cointreau (or triple sec), and blood orange juice. Cover and refrigerate until chilled, ~1 hour.

Moisten the rims of your glasses with the cut side of a lime. Spread coarse salt and/or one of the sugars (on separate plates) and upend the glasses to crust the rims.

Next, you can finish up one of two ways. Either fill a cocktail shake ~¾ full of ice and add ~1½ c. of mixture to it. Shake and pour into glasses. Or you can simply shake the mixture around in the pitcher and bit and pour it over ice in your glasses to drink it on the rocks. Really this depends on the type/size of glasses you're using. Either way...ENJOY!

notes:

Obviously freshly squeezed blood orange juice is going to taste the best and give you the best, deepest color for your cocktail. Unfortunately, blood oranges aren't always readily available everywhere. The ones I found this time were on the tail-end-out and didn't contain much juice. So I bought a jug of blood orange juice to use in their stead. I really wanted some. It still tastes pretty fantastic, but the color isn't as brilliant.

adapted from Fiesta at Rick's

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IHCC theme: Cinco de Mayo

50 Women Game-Changers (in Food): #46 Gael Greene - Orange Pour Cake

2012-05-04T09:43:00.000-04:00

the "Gourmet" prompt...

46. Gael Greene- She was one of the first powerful female restaurant critics and used that power to help millions of New Yorkers by founding Citymeals–on–Wheels.

Gael Greene (born in Dec. '33) is probably most well-known for her role as restaurant critic that lasted more than 30 years for New York magazine. She got her start in her hometown of Detroit, Michigan after graduating from U of M with a BA in Literature, Science, and the Arts. Before she was asked by the original editor of New York magazine, Clay Felker, to take this position, she was freelancing for Cosmopolitan, Ladies Home Journal, and McCall's. Previous to this she had only written one piece on the re-opening of La Cote Basque, but at the prospect of charging all of her meal's to the magazine and getting paid, she accepted the position.

Greene is famous for her sultry, seductive writing intertwining real-life experiences as well as food. Just listen to the names of some of things she's written...Delicious Sex, Blue Skies No Candy, Doctor Love, Sex and the College Girl...to name a few (Blue Skies, No Candy and Doctor Love were erotic novels). Her delicious memoir Insatiable: Tales from a Life of Delicious Excess is chockful of juicy tell-all tidbits from her life as well as food and some recipes. I don't know why it makes me giggle to hear the term "bedded", but it does. So you can imagine me reading all about her bedding the likes of Elvis Presley, Clint Eastwood, and Burt Reynolds. Her memoir is a great human interest piece. I haven't made my all the way through it yet, but I'm definitely hungry for more.

She is also the co-founder (with James Beard) of Citymeals-on-Wheels which helps to fund weekend and holiday meals for the elderly in New York City.

Though Gael does enjoy cooking, she is not a chef and eats out (either at restaurants or the homes of friends) most of the time, she does have some tried and true recipes that she makes. This particular one I found in her memoir (but I see that it is also on her website). I adapted it just slightly. It's a simple loaf cake which I think is better described as a quick-bread. It is pleasantly dense from the sour cream and studded with nuts. The "topping" which is actually an orangey-sugary drizzle totally "makes it", though...don't skimp on it. It will seem like there is too much...but really, it is just right. The loaf itself isn't too sweet, so this syrup adds that perfect sticky-sweetness that makes this loaf so irresistible.

further info: memoir - website - twitter

Orange Pour Cake (Loaf)

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 30-45 minutes

Keywords: bake bread dessert snack vegetarian oranges sour cream cake

Ingredients (1 loaf)

cake/loaf:

2 c. + 2 Tbs. all-purpose flour
½ c. unsalted butter, at room temp.
2 eggs, lightly beaten
⅔ c. sugar
½ tsp. salt
1 tsp. baking soda
¾ c. sour cream
2 Tbs. finely grated orange zest
½ c. chopped pecans

topping:

½ c. superfine sugar
¼ c. freshly squeezed orange juice
1 Tbs. finely grated orange zest

Instructions

Preheat oven to 375° F. Grease a loaf pan.

Cream 2 Tbs. of the flour with the butter in a large bowl. Add eggs and sugar and beat to combine.

Sift remaining flour with salt and baking powder and add slowly to the butter mixture. Beat in sour cream until just combined. Fold in orange zest and pecans. Scoop batter into the prepared loaf pan.

Slide into oven and bake until a tooth pick inserted in center comes out clean, ~30-45 minutes.

As soon as you slide the pan into the oven, combine all of the ingredients for the topping and stir occasionally while loaf is baking to dissolve the sugar completely.

Remove loaf from oven and leave in pan. Poke all over with toothpick (like you would a poke-cake or tres leches cake). Pour the topping mixture gradually over the hot cake/loaf until it is all absorbed. Let sit for ~10 minutes or so before tipping loaf out onto a serving board or platter.

adapted from Insatiable: Tales from a Life of Delicious Excess by Gail Greene

*bibliography:
-Insatiable: Tales from a Life of Delicious Excess by Gael Greene
-So What Do You Do, Gael Greene, New York Food Critic/Author? (online article)
-Wikipedia

Who is cooking along with these 50 Women Game-Changers?

Mary- One Perfect Bite, Val- More Than Burnt Toast, Taryn- Have Kitchen Will Feed, Susan- The Spice Garden, Heather- girlichef, Miranda- Mangoes and Chutney, Jeanette- Jeanette's Healthy Living, Kathy- Bakeaway with Me, Sue- The View from Great Island, Barbara- Moveable Feasts, Linda- There and Back Again, Nancy- Picadillo, Mireya- My Healthy Eating Habits, Veronica- My Catholic Kitchen, Annie- Lovely Things, Claudia- Journey of an Italian Cook, Alyce- More Time at the Table, Amrita- Beetle's Kitchen Escapades, Jill- Saucy Cooks, Sarah - Everything in the Kitchen Sink

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Prosciutto, Parmesan, & Arugula Sandwich ...inspired by Sideways {food 'n flix}

2012-05-03T07:48:00.002-04:00

A film that is a celebration of wine. I'm definitely down with that. Thing is, you also need to be okay with a bit of "crass" to be down with Sideways, as well. The story of oenophile Miles taking his best buddy from college, Jack, on what is meant to be a mellow tour of California wine country as a send-off before Jack gets married the following weekend. Miles has a schedule down pat...vineyard tours, wine tasting, maybe a bit of gold, and good food in between. The only problem? Jack, who is basically his polar opposite, is looking at this week as his final hurrah. Sure, he wants to drink wine. But he's not so into the specifics of how each particular wine was made. He just wants to party. And get as many girls into bed as he possibly can before he's only "allowed" the one.

Paul Giamatti and Thomas Hayden church are joined by Victoria Madsen and Sandra Oh to play these very real characters whose personalities seem to be portrayed by their views on wine. Miles is methodical and appreciates the underdog. Jack is a man-child who is ready for anything. Maya is accepting and inquisitive. Stephanie is hopeful and upbeat. Hmmm...I wonder then if my views on wine define me, as well?

You will find humor, friendship, love, sex, wine, food...basically the things that make up life...in abundance throughout the film. It makes me want to head out to wine country with a full picnic basket and a wine key.

And nestled inside my picnic basket would be this sandwich wrapped in wax paper. Soft little ciabatta rolls filled with airy holes sandwiched around salty, seductive prosciutto and thin, pungent slices of parmesan all topped off with some peppery baby arugula and the earthy, muskiness of truffle oil. A bottle of bold, perfect Dreaming Tree Chardonnay ("big fruit and loads of spice") from California's central coast and a wine glass would be tucked alongside with a fun napkin. And a book. That's pretty much bliss.

I had to tell you an interesting little story, as well. You know how everything in life seems to go full circle? Well. I hadn't watched Sideways since it was first released in 2004. So basically, I'd forgotten most of the dialogue and nuances. Go back to ...oh, say... 1995 or so. Dave Matthews has been my favorite guy for years and years. Back then I was in college. I found a great little interview with him in some magazine. I don't remember exactly which one. Spin? Rolling Stone? Something along those lines. Anyway, he mentioned a couple of books that he enjoyed in the article. So like any devotee worth their weight, I promptly went out and bought those books so that I, too, could read them. One of them became a favorite of mine. A book that I continued to dust off every couple of years or so and re-read. That book was A Confederacy of Dunces by John Kennedy Toole.

Somehow I missed the part in the film (or just neglected to register) the first time I watched it in which Miles is depressed after finding out his novel was rejected again. Jack is trying to console him. This is how that "comforting" played out...

Miles: Well, the world doesn't give a shit what I have to say. I'm not necessary. Had. I'm so insignificant I can't even kill myself.
Jack: Miles, what the hell is that supposed to mean?
Miles: Come on, man. You know. Hemingway, Sexton, Plath, Woolf. You can't kill yourself before you're even published.
Jack: What about the guy who wrote Confederacy of Dunces? He killed himself before he was published. Look how famous he is.
Miles: Thanks.

So. I had already bought a bottle of wine in anticipation of watching the film again. It wasn't a Pinot Noir (though I do love Pinot), but it was a fantastic bottle of Chardonnay made by my aforementioned favorite guy, Mr. Dave Matthews (along with Steve Reeder) in his California winery. Dave. The one who prompted me to read A Confederacy of Dunces. Which was mentioned in the film Sideways. Which I watched while drinking wine made by Dave Matthews. I consider that full circle. Life is funny that way.

Prosciutto, Arugula, and Parmesan Sandwich

by Heather Schmitt-González

Prep Time: 5-10 minutes

Keywords: sandwich prosciutto parmesan arugula truffle oil July 4th

Ingredients (serves 2)

2 Ciabattini/Ciabatta Rolls
~2 oz. Prosciutto, thinly sliced
~1 oz. Parmesan, thinly sliced
2 small handfuls baby arugula
truffle oil, to taste
freshly ground black pepper, to taste

Instructions

Slice the fresh ciabattini (ciabatta rolls) in half. Divide the prosciutto between the two bottoms of the rolls. Do the same with the Parmesan. Divide the baby arugula between the two buns and drizzle with a little truffle oil. Grind some black pepper over the top. Set the top half of the roll on top of everything.

Food 'n Flix is being hosted by my pal Tina of Life in the Slow Lane at Squirrel Head Manor with the chosen flick Sideways. And might I mention that I'm actually posting early in the month for once...you still have plenty of time to join in the fun, if you like. Please head over to check out Tina's announcement post for more details - we'd love to see what Sideways inspires you to cook/make/bake in the kitchen!

I am also sharing this post with:
Yeastspotting

Mocha Oatmeal Muffins

2012-05-02T08:12:00.001-04:00

I've mentioned before that I'm not the biggest muffin fan in the world. I suppose I was spoiled by ones that were too sweet. Or ones that were too "processy". Or ones with no discernible flavor.

My point being - I don't talk about muffins that much. Or share them. So if I do, they've got to be pretty darn good. Like these. Or these.

And now...like THESE! "These" is a funny word. Say it a few times in a row. Look at how it's spelled. Say it again. Just weird.

Chewy from the oats. With coffee undertones. And oily walnut bits. And tiny pockets of chocolate. Plus, they're not too sweet. They restore my faith in muffins as breakfast food.

Mocha Oatmeal Muffins

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: bake breakfast dessert snack bread vegetarian coffee chocolate oats

Ingredients (12 large muffins or ~21 regular-sized muffins)

1½ c. unbleached all-purpose flour
⅓ c. cocoa powder, sifted
1 c. packed dark brown sugar
1 tsp. baking soda
½ tsp. baking powder
1¼ tsp. fine sea salt
½ tsp. ground cinnamon
1¼ c. rolled oats + more for sprinkling
4 large eggs
6 oz. (1½ sticks/12 Tbs.) unsalted butter, melted
1 c. buttermilk
½ c. freshly brewed strong coffee
1 tsp. pure vanilla extract
1 c. mini semisweet chocolate chips
1 c. chopped walnuts
Turbinado sugar, for sprinkling

Instructions

Preheat oven to 350° F. Spray muffin tins with pan spray (or line them).

Whisk together flour, cocoa, brown sugar, baking soda, baking powder, salt, and cinnamon until thoroughly combined. Stir in oats. Set aside.

Whisk together eggs, butter, buttermilk, coffee, and vanilla in another bowl. Pour the wet ingredients over the dry ingredients and mix until just combined. Stir in chocolate chips and walnuts.

Fill prepared muffin tins ⅔ full. Sprinkle the tops with some more oats and some turbinado sugar. Slide into preheated oven and bake for ~20 minutes, or until a toothpick inserted in center comes out clean.

Let cool on wire rack for about 10 minutes before turning out of pan. Good warm or at room temperature. Will keep in an airtight container for up to 2 days.

adapted from The Back in the Day Bakery Cookbook

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Lately... {5.1.12}

2012-05-01T09:17:00.001-04:00

...I've been slightly obsessed with Simply Lemonade with Mango. Seriously. I can't even keep any around long enough to snap a photo or figure out something fun to do with it. It's too good. Like, ridiculously.

...I've been reading the latest books from some of the series that I adore. The first being Buried in Buttercream (a Savannah Reid mystery from G.A. McKevett). And the second one which I just finished being Dolled Up for Murder (A Josie Prescott Antiques mystery from Jane K. Cleland). And I'm extremely antsy for the library to open today so that I can pick-up the new Sookie Stackhouse book Deadlocked. Sookie!

...I've found myself getting addicted to a few of the great new t.v. series from this past season. My fast-favorites were New Girl, Revenge, and Grimm. Why yes, I do have very eclectic tastes...why do you ask?

...I have a new obsession. It goes by the name of Baby Arugula. Small...tender...peppery and reminiscent of mustard greens. How I love thee. It all started with this salad, by the way. How else have I used it, you ask? Well. I'm gonna go ahead and get real for a minute and admit that I almost always have a few frozen pizzas in the freezer. Sometimes I just want easy. But the great thing about that is dressing them up. Oh yes. Get a cheese pizza and before you slide it into the oven, add some roasted garlic cloves, some artichoke hearts, and some salami....once you pull it out, put a big ol' handful of baby arugula on top, drizzle it with a dash of olive oil, and sprinkle on some dried chile flakes and oregano. That's the stuff, baby.

Plus, I've also been throwing it into pretty much any kind of sandwich you can imagine. I'll be sharing one such sammich soon. Plus, it goes fantastic with grains...which I'll be sharing in a guest post coming up towards the end of next week. I'll give a heads up.

...I've also been contemplating getting a dog. I mean, I like dogs...but I'm a cat person. But I know the kids want a dog. I think I was just scarred by having to scoop so much poo as a kid. Tiny folding shovels hurling...ahem...projectiles over the fence and down the hill across an alley may or may not come to mind. Anyhoo. Bulldog. Pug. Something along those lines. I'm sure I'll be wavering on that for quite some time. You know...it mostly comes down to "potty training". Don't know if I'm ready for that.

...I tried Biscoff for the first time. It was odd. And addictive. And I enjoyed it. I even used it to make a Malted Biscoff Banana Milkshake. But now that my jar is empty, I won't be rushing out to buy another one. I kinda got over it.

...I've made some things that I know I'm not going to get around to blogging. BUT. Since they've already been blogged other places, I can still lead you to the recipes. One was this Beer BBQ Chicken of the crockpot variety.

And another were these Chewy Chocolate Chip Cookies of the "made with coconut oil" variety.

What have YOU been up to lately?

BYOB - Bake Your Own Bread (May 2012 Link-Up)

2012-05-01T06:42:00.000-04:00

RULES:

1.) To join in BYOB in any given month, simply add your blog name + name of bread in the correct category (or if you'd rather send me your link and have me add it, I will do that) and link to your post about bread.

2.) Your post must LINK BACK to BYOB home page (use of button is optional and can be found at the bottom of this page) or THIS POST.

3.) Your post MUST be posted during the current month to qualify. That means this month. I will add a quick link to this post in my sidebar each month for easy finding. (I will give a few days leeway from the previous month, in case you are new or just forgot to link up.) Or- you may link up an older post if it's one you are really itching to share, but please add a link (see #2).

While I know that things happen and sometimes a link is forgotten, if it seems that the linky's are just a dropping place for getting your posts seen without ever playing by the (simple) rules, I will delete those links.

Let the filling of the May bread basket commence!

___________________________________________________________________________

Yeast Breads

(instant, cake/fresh, wild/sourdough - sweet, savory, loaves, buns, rolls, filled, topped, etc.)

___________________________________________________________________________

Breads w/out Yeast

(quick breads, flat breads, biscuits, scones, crackers, breadsticks, etc.)

___________________________________________________________________________

Other

(bread baking tutorials, informative bread baking posts, and things made w/ bread such as sandwiches, bread pudding, and such)

___________________________________________________________________________

Also, feel free to tweet any BYOB posts using the hashtag #BakeYourOwnBread. I will be tweeting entries using that hashtag. I've also started a BYOB Pinterest Board to share the love! Always feel free to leave a link to your Pinterest Boards and/or your Twitter handle in the comment section of any monthly link-up!

Leave me a comment and let me know that you've added something to this month's bread basket. And if you get a moment, drop by and visit some of the other breadie's who've shared this month.

Crispy Cheese Bites w/ Bean Salsa + Allergy-Friendly Food for Families {cookbook review}

2012-04-30T14:58:00.002-04:00

title: Allergy-Friendly Food for Families

author: from the editors of kiwi (the bi-monthly magazine)
publisher: Andrews McMeel
soft cover: 240 pages
photos: yes

chapters/sections: Breakfast - Lunch - Dinner - Dessert - Snacks - Parties

fun features: Ask the Experts section at the front of the book in which common food-allergy related questions are answered. Fun tips on pages throughout the book such as Easy Ways to Make Any Snack Special, Recycle Your Favorite Foods! Five Ideas for Leftovers, Five Fun Ways to Serve Fruit, and All About Sugar. There are also Cooking with Kids pages tucked here and there with basic techniques and ideas that encourage you to get the kids involved in the kitchen with topics such as Teach Your Child to Melt Chocolate, Teach Your Child to Shape Gnocchi, Teach Your Child How to Juice and Zest a Lime, Teach Your Child to Roll Out Pizza Dough, Teach Your Child How to Bake a Sweet Potato, and Teach Your Child to Frost a Layer Cake.

(a few of the many) recipes destined for my kitchen: brown rice breakfast pudding, frankenstein sweet potatoes, garden wrap-n-rolls, buddha bowls, corn chip-crusted tofu fingers, coconut no-cream pie, sunset pops, spiced carrot fries, black bean brownie bites

my thoughts/review: I consider myself very fortunate that I don't have any food-allergies in my family. As a mother, I can only imagine how scary that must be. That said, over the years, my kids have had friends in class with food-allergies (mostly nut) and so I'm not completely ignorant of the fact that they exist and they are serious. I've found this book to be a fantastic resource in helping me familiarize myself with "options" that I can include when cooking/baking for someone with food allergies. But what's even better, is that this book is filled with food that I would (and will) make anyway because it sounds and looks great.

It is also filled with fantastic tips, suggestions, and advice. It includes a section in the back of the book entitled Building a Natural, Allergy-Free Pantry that lists a number of things you can keep in your pantry with allergy-free cooking in mind. The majority of these things are basics that I already keep in my pantry such as dried beans and legumes, grains, fats, and dried fruits, nuts, and seeds. But also included are ingredients that may not normally be in a house that isn't required to think about food-allergies on a regular basis such as Xanthan Gum, Sorghum flour, and gluten-free oats.

Although there are more food-allergies out there, this book focuses on the five most common food allergens - gluten, dairy, nuts, eggs, and soy. Each recipe page has bold, colorful markers down the side indicating which allergens the recipe is free of (labeled with gluten-free, dairy-free, soy-free, nut-free, egg-free). Many recipes include "options" in which easy substitutions are listed to make it safe for a particular allergen. Another great thing is that aside from the regular Index in the back of the book, there is also a Recipe Index by Allergen so that you can easily scroll through and find the recipes safe for a particular type of food-allergy.

I've tried two recipes so far, but don't plan on stopping there. I can't wait to explore some of these new-to-me styles of recipes. I would recommend this book for any level cook, especially one cooking with and for children, and those concerned with food-allergies (of these 5 varieties), or just someone who likes good food, educating themselves on this subject, and being prepared (because you never know).

recipe(s) I have already tried:

Banana Chocolate Shakeroo

Crispy Cheese Bites w/ Bean Salsa

by Heather Schmitt-González

Prep Time: 5 minutes

Cook Time: 10-15 minutes

Keywords: bake appetizer cheese snack gluten-free nut-free soy-free vegetarian cheese beans

Ingredients (serves 6)

½ lb. Monterey Jack cheese, sliced ⅛" thick

for the bean salsa

1 (15 oz.) can cannellini beans, drained & rinsed
¼ c. diced white onion
2 Tbs. chopped fresh cilantro
pinch crushed red chile flakes
salt
freshly ground black pepper
olive oil
freshly squeezed lime juice

Instructions

Preheat oven to 350° F. Line a baking sheet or two with parchment paper.

Line the cheese slices up on the prepared baking sheets, leaving about an inch or so in between each.

Bake for 10-15 minutes, or until cheese is golden-brown all over with crispy edges.

While the cheese is baking, stir together all of the ingredients for the bean salsa (salt, pepper, olive oil, and lime juice to taste).

When cheese is done, use a thin spatula to remove it to a tray lined with a couple layers of paper toweling to absorb any excess fat.

When cool, serve crispy cheese bites with bean salsa.

adapted from Allergy-Friendly Food for Families

about the authors: Parents trust KIWI to help them raise their children and enjoy their lives in the healthiest way possible. They also know that KIWI is ahead of the curve when it comes to a green and organic lifestyle, so they can count on our trusted brand and initiatives to sift through and provide only the best news, advice, and products. KIWI understands that achieving the right balance between the ideal world and the real world can be difficult, so readers never feel scolded, only supported. KIWI helps parents make the best choices about health, food, home life, and more, so they can feel good about their families and the future.

further info: website | facebook | twitter

*I received a free copy of this book to review from the publisher. All thoughts and opinions stated in this post are 100% mine.

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Canal House Cooking Volume N°. 7: La Dolce Vita by Christopher Hirsheimer & Melissa Hamilton {cookbook review}

2012-04-29T05:00:00.006-04:00

cookbook: Canal House Cooking Volume N°. 7: La Dolce Vita

authors: Christopher Hirsheimer & Melissa Hamilton
publisher: Andrews McMeel
flexibound : 124 pages
photos: yes

chapters/sections: Tempus Fugit - Working Up an Appetito - A Good Day for a Big Bowl of Zuppa - Pasta - Riso - Pesce - Big Birds & Little Rabbit - Carne - Eat Your Verdure - Why Buy it When You Can Make it? - Dolci

my favorite feature: Gorgeous photographs and well thought out recipes with introductions based on their "research time" in Italy.

(a few of the many) recipes destined for my kitchen: Ricotta Gnocchi, Chestnuts Prunes & Breadcrumbs, Speck Fontina & Lemon Panino, Fonduta, Christmas Soup, Green Lasagne w/ Tomato Sauce & Fresh Ricotta, Warm Salad of Radicchio & White Beans, Gelato di Gianduia

my thoughts/review: "Recipes have a spirit, they are born of a place and a culture, and to cook well you have to be sensitive to and honor that spirit."

Hamilton and Hirsheimer rented a farmhouse with a kitchen in Tuscany in order to immerse themselves in Italian home cooking. They observed local cooks and used local ingredients. This book is the result of their trip. They came home and cooked that food their way.

I really enjoyed this little book and its beautiful photographs and food. Recommended!

recipe(s) I have already tried:

Jam Tart

Risotto Bianco

about the authors: Christopher Hirsheimer (right) served as food and design editor for Metropolitan Home magazine and was one of the founders of Saveur magazine, where she was executive editor. She is a writer and a photographer.

Melissa Hamilton co-founded the restaurant Hamilton’s Grill Room in Lambertville, NJ, where she served as executive chef. She worked at Martha Stewart Living, Cook’s Illustrated, and at Saveur as the food editor.

further info: website | facebook | twitter

*I received a free copy of this book to review from the publisher. All thoughts and opinions stated in this post are 100% mine.

Creamy Chicken & Spinach w/ Roasted Poblanos

2012-04-28T10:33:00.000-04:00

A few hours ago I woke up to the steady patter of rain on the small metal awning outside of my front door. The temperature in the house was just cool enough to warrant the warm blanket that I couldn't help but snuggle under. Though I could hear cartoons in the distance, the air around me was still. Everything was still except the voices inside of me. One was urging me to turn over, close my eyes, and go back to sleep. The other argued for the faint smell of freshly brewed coffee sneaking in from the kitchen and the call of the book on the nightstand with a book mark a quarter of the way in.

Knowing I probably wouldn't be able to enjoy sleep much longer before pitter-patter of eager feet and little voices urging me to make breakfast appeared at my side, I opted for something in between. Keeping my slippers off, I did my best silent tiptoe to the coffee pot before propping up the pillows and tucking myself loosely back under the covers...in a seated position...next to the window that was being steadily pinged with fat rain drops and curled up with my book.

Happily I made it through one silent chapter before being detected. And the majority of a mug of warm, life-stirring liquid in my veins. Let the day begin.

Fortunately I made this rich, earthy melange of roasted poblanos, juicy chicken, and satisfying greens all smothered in a creamy sauce yesterday...and now all it needs is a gentle reheating before it gets enveloped in its toasty corn blanket. And then I can find my blanket since the rain still beckons...

Creamy Chicken & Spinach w/ Roasted Poblano

by Heather Schmitt-González

Prep Time: 15 minutes

Cook Time: 45 minutes

Keywords: simmer entree chicken spinach Mexican

Ingredients (serves 6-8)

2 poblano chiles
2-3 Tbs. olive oil
~1¼ lbs. boneless, skinless chicken breasts
Salt
1 medium white onion, sliced ¼" thick
6 garlic cloves, minced
~12 oz. baby spinach
1 c. chicken broth/stock
sprig fresh thyme
1 c. crema (Mexican table cream)

Instructions

Roast the poblanos directly over an open flame or under the broiler, turning regularly until blistered and blackened all over, ~5-10 minutes. Cover with a kitchen towel and let sit until cool enough to handle. Rub off the blackened skin, then pull out the stem and seed pod. Briefly rinse to remove any stray seeds or bits of skin. Slice ¼" thick.

Heat oil in a large skillet over medium-high. Generously salt the chicken breasts on both sides and place into hot pan in a single layer. Flip when browned on the first side and cook until golden brown on the second side, as well. This should take a total of ~10 minutes. Chicken should be cooked almost all the way through (it will finish cooking in the final step). Transfer chicken to a shallow bowl. When it's cooled down a bit, cut the chicken into chunks.

With skillet over medium heat, add the onion. There should be enough oil in the pan to lightly coat the onion. If there isn’t, then add a little more. Cook, stirring regularly, until richly browned and sweet, 8-9 minutes.

Add the garlic to the skillet and cook 1 minute, then add the broth and thyme. Raise the temperature to medium-high. Cook until the liquid is nearly gone. Add the spinach and cook for another 5 minutes. Add the cream and cook until it is noticeably thicker (it’ll be a rich glaze).

Taste and season the mixture in the skillet with salt, usually ~¼ teaspoon. Stir in the chicken, let heat through for a few minutes, or until chicken is cooked all the way through. Serve as a taco filling with hot tortillas. Enjoy!

adapted from Rick Bayless

I am sharing this post with:
IHCC theme: From the Earth

50 Women Game-Changers (in Food): #45 Diana Kennedy - Chipotles en Adobo {homemade}

2012-04-27T07:17:00.003-04:00

the "Gourmet" prompt...

45. Diana Kennedy- The uncompromising, adventurous Mexican culinary authority is profiled by Kemp Minifie in this issue of Gourmet Live.

Diana Kennedy was born in Loughton, Essex, UK in 1923. She immigrated to Canada in 1953. She's always had a bit of the travel-bug, and while returning to Canada from some of her travels that year, she visited the Caribbean where she met and fell in love with a New York Times correspondent, Paul Kennedy. Paul's job took them to Central America and the Caribbean. Diana used these times to board buses and visit remote parts of Mexico. It was then that she fell in love with their cuisine.

In 1966, she and Paul moved to New York where Paul passed away only one year later. At the urging of Craig Claiborne (food editor of The New York Times back then), Diana began giving Mexican cooking classes. She was already traveling to Mexico 6 months out of the year, but she did hold classes when she was back in the states. During her travels, she researched and really dove in to food and regions and wanted to capture the essence of Mexican cuisine. Her first book, The Cuisines of México was released in 1972. Her most recent book, Oaxaca al Gusto: An Infinite Gastronomy which was released in 2010 took her 14 years to complete.

Aside from her 9 cookbooks, she has received numerous awards including the highest award that the Government of the Republic of Mexico bestows upon non-Mexicans, the Order of the Aztec Eagle in 1981. She also was awarded an MBE (Member of the Order of the British Empire) in 2002.

Even now, at the age of 89, she remains active in her conservationist lifestyle (using no detergents and raising chickens and growing food conscientiously). The preservation of local ingredients is extremely important to her. She doesn't see herself slowing down since there are still so many things that interest her that she has not done yet!

Well. If you know me even a tiny bit, you can probably guess that I have mad respect for Diana Kennedy, her accomplishments, and her food. I love paging through her encyclopedic-type books for tips and techniques and recipes. It was a hard decision figuring out what to make to honor her this week. I decided to go with something simple - yet essential. Living in a home where Mexican food is commonplace, I decided to make something I use quite often, homemade chipotles in adobo sauce. It uses two of my absolute favorite dried chiles- anchos and (obviously) chipotles. Dried chipotles...if you can find the good ones...are insane. I love to hold them between my fingers and let the intoxicating smoky smell fill my head. These are so incredibly delicious. They make a big batch that will keep well in the fridge and be ready for you to reach in and grab out some authentic Mexican flavor full of heat and smoke and earthy delight whenever your heart desires. Mine desires it often...

Chipotles en Adobo {homemade}

by Heather Schmitt-González

Prep Time: 15 minutes

Cook Time: ~1 hour

Keywords: simmer condiment preserving vegan chiles Mexican

Ingredients (~1 quart)

4 oz. (115 g) chipotle mora or morita seco chiles
3 ancho chiles, seeded & deveined
~1½ c. (375 ml) water
4 garlic cloves, peeled
¼ tsp. dried marjoram
¼ tsp. dried thyme
⅛ tsp. ground cumin
1 bay leaf
2 Tbs. olive oil
¾ c. (190 ml) cider vinegar
¾ c. (190 ml) white vinegar
2 oz. (60 g/⅓ c. firmly packed) dark brown sugar
1 Tbs. sea salt

Instructions

Pierce a tiny hole through each of the chipotle morita chiles using a thin, sharp skewer or tip of a paring knife. This allows the liquid to penetrate the chile later on. Place them in a pan or pot with a tightly fitting lid and cover well with water. Cook over medium-low until chiles are tender (but not mushy), 30-40 minutes. Drain and discard cooking water. Pick off any stems, if you wish.

In the meantime, put the anchos in a small pan, cover with water, and simmer for ~5 minutes. Drain and place the chiles in the jar of a blender. Add 1 c. (250 ml) of the water and the garlic, marjoram, thyme, cumin, and bay leaf along with 4 of the simmered chipotles. Blend to a "textured" sauce.

Heat the oil in a deep skillet and then pour in the ingredients from the blender. Fry them for ~3 minutes or so over medium heat, stirring and scraping the bottom of the pan a bit to keep from sticking. Add the remaining water, both vinegars, brown sugar, and the salt. Cook for another 5 minutes. Add the remaining chipotles and reduce the heat to low. Let simmer, stirring from time to time until sauce has thickened, ~15 minutes.

Let cool and then transfer to a glass container with a lid and store in the refrigerator. If you can, allow chiles to mature/develop for ~2 weeks before using. Use in place of commercially canned chipotles in adobo sauce.

slightly adapted from From My Mexican Kitchen by Diana Kennedy

(sources) and for further info: The New York Review of Books - Cooking with the Grand Dame of Mexican Cuisine (NPR) - Wikipedia - The Cookbook Blog (author interview)

Who is cooking along with these 50 Women Game-Changers?

Mary- One Perfect Bite, Val- More Than Burnt Toast, Taryn- Have Kitchen Will Feed, Susan- The Spice Garden, Heather- girlichef, Miranda- Mangoes and Chutney, Jeanette- Jeanette's Healthy Living, Kathy- Bakeaway with Me, Sue- The View from Great Island, Barbara- Moveable Feasts, Linda- There and Back Again, Nancy- Picadillo, Mireya- My Healthy Eating Habits, Veronica- My Catholic Kitchen, Claudia- Journey of an Italian Cook, Alyce- More Time at the Table, Amrita- Beetle's Kitchen Escapades, Jill- Saucy Cooks, Sarah - Everything in the Kitchen Sink

I am sharing this post with:
Katherine Martinelli Friday Blog Hop: Cinco de Mayo

Risotto Bianco (...e rosso o verde) inspired by Big Night {food 'n flix}

2012-04-25T14:06:00.000-04:00

Big Night is one of those films that I'd seen bits and pieces of here and there, yet never seen the whole thing. And really, I have no idea why! I'm a pretty big film buff. And you know I love food. Food plus film. Foodie film. Hellloooo. Seems like something I should have already loved. Fortunately, it was our "assignment" for Food 'n Flix this month thanks to Kristina of Spabettie. So I had to make a point of actually watching the whole thing!

Now. Little did I realize that this would actually pose a bit of a problem. I thought I'd flipped by the film On Demand before, so I waited a bit too long to find out that it actually was not On Demand. At least not anymore. Shoot. Head to the my library's website. Ummm...nowhere in the system. What!? Click on over to trusty Amazon. Oh, it was there. But it was also 37 smackers + shipping. Ummm, no. So I had to do a little driving tour. Nobody has it. But they can order it. Yeah, I waited way too long. You see, I'm the kind of person that likes to have the actual movie in hand. I would have settled for a rented copy even if I couldn't buy it. So I went in for the last resort...and back to Amazon. Fortunately you can buy a 24-hour rental of the film for $3. It's not quite the same, but I went for it. Seeing as how it the day before our submissions were due. That would be today. I'm pushin' it.

Now that I've actually seen it, I know I'll still be ordering myself a copy. It is so much fun...and there's SO MUCH good food. I want to throw a BIG NIGHT party, actually. If you haven't seen it before, it's basically the story of two brothers from Italy who have opened an authentic Italian restaurant in America. Primo (the chef) refuses to bastardize his food. Even to satisfy those pesky American customers with less-than-stellar palates. I don't blame him. Why would you want to pass up a chance to eat real Italian food!?

Anyhoo...their restaurant is in trouble (partly because of the fact that they...well, Primo...won't compromise). Everybody goes to the hoppin' Pascal's across the street. Live music, laughter, spaghetti with meatballs (even though "sometimes spaghetti likes to be alone"), flaming food served tableside. Pascal's gives the people what they want. So, in a last ditch effort to save their dream, Secundo and Primo prepare a party to end all parties...a meal to end all meals...complete with amazing food, beautiful flowers, and live music (or so they thought). This was to be their BIG NIGHT.

Although things didn't exactly go as planned, everybody was entranced by the food that Primo sent out from his kitchen. While I would have LOVED to make a Timpano (and I will one day...), I just didn't have the time left to make it (but Kristina made an awesome one here). I decided to go with rice in the colors of the Italian Banderia (flag) like Secundo and Cristiano served during that final meal. And I'm okay with that.

Risotto Bianco

by Heather Schmitt-González

Prep Time: 5 minutes

Cook Time: 20-25 minutes

Keywords: simmer side entree rice Italian

Ingredients (serves 4)

4 Tbs. butter
1 small white onion, finely chopped
2 Tbs. finely chopped preserved lemon rind, optional
1 c. arborio rice
½ c. freshly grated Parmesan cheese
salt
white pepper

to make a green and red layer

basil pesto (or other green pesto)
red sauce (tomato, marinara, etc.)

Instructions

Add 5 cups of water to a pot and bring to a boil. Reduce to a low simmer and keep on a low flame.

Melt 3 tablespoons of the butter in a heavy, deep-sided pan over medium-high heat. Add onions and cook, stirring with a wooden spoon, until soft and translucent, ~3 minutes. If using, stir in the preserved lemon rind. Add rice and stir for a minute or two, until everything is well-coated with butter.

Add one ladle full of the simmering water to the rice, stirring almost constantly. Once all of the liquid has absorbed, add another ladle full of water. Continue this process until most of the water has been added, ~20 minutes.

Taste rice, it will be done when it is tender with a firm center. Add the parmesan and remaining butter; stir until melted and combined into creamy, starchy rice. Taste and season with salt and pepper as needed.

to make tri-colored risotto (layered like the Italian flag or Bandiera)

I divided the rice into thirds. For the white (or bianco) layer, I left the rice as-is. For the green layer, I stirred in about ¼-½ cup of basil pesto at the end. For the red layer, I stirred in enough red sauce to color it. Layer on a platter and serve.

Risotto Bianco slightly adapted from Canal House Cooking vol. n° 7

Food 'n Flix is being hosted over at Spabettie this month with the chosen flick Big Night.