girlichef

Leek and Asparagus Quiche {Joy the Baker Cookbook Spotlight & Cook-Off}

2012-02-26T12:28:00.001-05:00

This has been an extremely easy-going and comfortable weekend. I haven't really been plugged-in. I did check in once yesterday...but only momentarily to weed out the 100+ new emails screaming at me from my inbox, threatening to rile up my relaxed mood. And then I turned off the screen until now.

We hadn't seen my mom or my brother since the holidays (Christmas eve, to be exact), so when they arrived from out of town on Friday evening, we had plenty of good comfortable family time to catch up on. And hubs and I actually went out for the evening sans kids. On Saturday we all woke up pretty early (well...teenagers not included) to a cozy kitchen warmed by the smell of freshly brewed coffee. We gathered 'round the table and solved brain-twisters, browsed the new magazines that were hanging out waiting to be perused, talked food and music and movies. Mom fell head-over-heels for the new Joy the Baker cookbook. Because it is out and being used in full-force around here as you've witnessed.

It was inevitable, really. I'd found some long, slender stalks of asparagus at the market last week that found their way into y basket without argument. I almost used them for dinner a couple of times over the days that followed. But when I found out that we'd have house guests, I decided to save them. There was a quiche that was calling my name and I knew that aside from hubs and I...mom and bro would love it, too. So in the midst of loud chatter, steaming mugs of coffee, brain-teasers, laughter, and pajamas, I chopped, sautéed and folded that asparagus into a cozy, rustic quiche that would wind up adding to the intoxicating atmosphere of our kitchen that morning. Add the requisite cast-iron skillet of bacon popping on the stove. And McBeggerson cats rubbing your ankles. And the sun rising high outside the windows. And the stirring of teenagers. And the patter of small feet gaining their energy for the day. Even the sound and swishing of the washing machine winding it's way up the basement stairs.

It's been a good weekend. The weekend included spicy garlic wings, Ghost Rider in 3D, two haircuts, 8 loads of laundry, two pairs of new shoes, two pairs of colorful knee-highs and two pairs of stripey and polka dotty tights, girl scout cookies, fusbol, and the ripping and sharing of magazine pages. And now I'm off to tie-dye with the kids in honor of an upcoming school concert where the kids are singing Beatles songs. I'm gonna sleep well tonight.

Leek and Asparagus Quiche

by Heather Schmitt-González

Prep Time: 15-20 minutes

Cook Time: 45-60 minutes

Keywords: bake breakfast entree vegetarian eggs asparagus spring

Ingredients (serves 8-10)

1 Tbs. olive oil
1 c. leeks (white & pale green parts), thinly sliced
2 c. asparagus, cut in ½" sections
1 sheet frozen puff pastry, thawed but cold
1¼ c. whole milk
1 c. heavy cream
6 large eggs
1 tsp. salt
freshly grated nutmeg
~1 c. grated Gruyere, Swiss, or a combination
freshly ground black pepper

Instructions

Preheat oven to 350° F.

Heat a medium-sized sauté pan over medium heat. Add oil and leeks sauté until just translucent, ~4 minutes. Toss in asparagus and continue to sauté for a few more minutes until they've turned a bright green. Remove pan from heat and set aside.

Unfold the cold puff pastry on a lightly floured work surface. Roll out about an extra ½" per side using a lightly floured rolling pin. Set into a deep-dish 9" pie plate*. You can trim the edges of the dough that hang over the sides to about a ¼" lip, if you like...but I don't. I think the extra crust is a total bonus! Place in refrigerator to chill while whisking up the filling.

Place milk, cream, eggs, salt, and a good grating of nutmeg in a large bowl and whisk together. Whisk in half of the cheese.

Remove pie plate from fridge and tip in the reserved veggie mixture. Pour the egg mixture over the veggies. Scatter the remaining cheese as evenly as you can over the top. Grind some black pepper over the whole thing, using ~¾ tsp., or to taste.

Slide into preheated oven and bake for 45-60 minutes (my oven leans toward the longer baking time) or until puffed and golden. Remove from oven and let rest for an hour (if you can) before serving.

Good warm or cold. Will last well wrapped in fridge for up to 3 days.

*note:

This mixture fits perfectly in a deep-dish 9" pie plate or a "regular" capacity 10" pie plate. If you only have a "regular" capacity 9" pie plate, it will still work...you'll just have a little extra egg mixture left over. Discard it or scramble it up, as you like.

slightly adapted from the Joy the Baker Cookbook

*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

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50 Women Game-Changers (in Food): #36 Edna Lewis - Braised Beef Short Ribs w/ Whipped Rutabaga

2012-02-24T06:56:00.001-05:00

the "Gourmet" prompt...

36. Edna Lewis- The granddaughter of an emancipated slave, Lewis, another Judith Jones protégée, brought sophisticated Southern dishes into the spotlight.

Now Edna Lewis? Edna Lewis I know. Lewis was born on April 13, 1916 in Freetown, Virginia, a community founded in the late 19th century by three freed slaves, one of who was Edna's grandfather. She was one of eight children. Edna grew up cooking with her family, using fresh, seasonal foods as a way of life and a wood-burning stove. Her father died when she was 16 and Edna left freetown. She made her way to Washington DC and eventually New York city where her first jobs were as a seamstress and working for a communist newspaper; she was also involved in political campaigning and demonstrating for FDR.

In 1948, she opened a restaurant with John Nicholson in Manhattan on East 57th Street called Café Nicholson. Her simple, delicious Southern food (she was the chef) attracted regular famous faces such as Truman Capote, Gloria Vanderbilt, Tennessee Williams, Marlene Dietrich, and Richard Avedon (husband of Dorcas Avedon whom she had worked for when she was a seamstress and created a couple of dresses for Marilyn Monroe). Edna stayed with Café Nicholson until 1954.

When she broke her leg in the late 1960's, she had to take a break from restaurants and in this time began writing down her recipes, which resulted in the Edna Lewis Cookbook (praised by both James Beard and M.F.K. Fisher). She followed up with The Taste of Country Cooking, In Pursuit of Flavor, and finally The Gift of Southern Cooking which she wrote with Scott Peacock, another great Southern cook. The Gift of Southern Cooking was actually my first introduction to Lewis when I was fortunate enough to win a copy from Bo almost two years ago...I've been enamored ever since. Lewis was the first African American woman to reach a nationwide audience and is often credited for started a genuine spark of interest in Southern cooking. This is probably due to the fact that along with her good food, she includes personal history, reflections, and memoirs of her own life growing up and now. Lewis continued cooking in restaurants until she retired in 1992. She also taught cooking classes throughout her adult life and started the Society for the Revival and Preservation of Southern Food in the mid-90's with a group of friends.

In her lifetime, she earned a James Beard Living Legend award, Lifetime Achievement Award IACP and Southern Food Alliance. She was named Grande Dame by Les Dames d'Escoffier, won the Barbara Tropp President's Award, was inducted into the KitchenAid Cookbook Hall of Fame. Just to name a few.

She passed away in her sleep at home in Decatur, Georgia at the age of 89 on February 13, 2006.

So. There were numerous things that I almost made to honor Lewis this week. I actually did make her bacon-wrapped trout covered in scallion sauce (with a base of homemade mayonnaise) a couple of weeks ago, but I decided to make and talk about something else today. I decided to go with something deep, rich, and comforting that in my mind totally invokes the essence of Southern cooking - braised beef short ribs. Which is ironic since Lewis was once quoted as saying "I figured out a long time ago that beef has no flavor." Yeah. She rarely ate or even cooked beef. BUT. She loved short ribs. Especially these that are prepared in the manner you would prepare lamb or veal shanks. They use tomatoes and lots of onions which when braised slowly along with the rich fat from the short ribs produce an intense sauce that coats the meat. Southern comfort at its finest.

Braised Beef Short Ribs

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 2½ - 3 hours

Keywords: braised entree beef tomatoes Southern

Ingredients (4 servings)

8 beef short ribs (~4-4½ lb.)
salt
freshly ground black pepper
2 tsp. dried thyme
~¼ c. lard or vegetable oil
3 yellow onions (~4 c.), peeled & cut into wedges
3 bay leaves
20 whole cloves garlic, peeled
28 oz. canned whole tomatoes
1 c. beef stock
½ c. white wine

Instructions

Preheat oven to 325° F.

Rinse the short ribs under cool water and pat dry with paper towels. Sprinkle each side with salt, pepper, and half of the dried thyme. Heat lard or oil in a large, heavy-bottomed skillet until hot, then add the ribs in batches (without crowding) and cook until deeply browned on all asides. Transfer to a baking or casserole dish that is just large enough to hold them. Set aside.

Carefully pour off all but 2 Tbs. fat from the pan. Immediately add onions to the pan (the smell!). Sprinkle about a teaspoon of salt over the onions and cook, stirring from time to time until the onions start to color. Add bay leaves, a few grinds of black pepper, and the remaining dried thyme. Stir well.

Add whole garlic cloves and cook for about three minutes longer. Pour in the tomatoes with their juices, the stock, and the wine. Bring to a simmer and cook for 5 minutes, scraping up the beautiful bits of fond from the bottom of the pan. Taste the broth. It should be highly seasoned.

Pour the vegetables and liquid over the browned ribs, spreading the vegetables evenly around. Cover with a layer of parchment and a double layer of foil, shiny side down. Seal tightly. Put in center of preheated oven and cook for ~1½ hours, or until a paring knife pierces the meat easily. Uncover and bake for another 30 minutes or so, basting often, to caramelize the ribs.

Remove from oven and spoon off any visible fat. Taste the juices and correct seasoning, if necessary. Serve hot, over whipped rutabaga, with the veggies and braising juices spooned over as a sauce.

It's easier to pull of the fat if you chill the whole thing first. Cover and reheat in a 350° F oven for 25 minutes, then remove foil for another ten.

adapted from The Gift of Southern Cooking by Edna Lewis and Scott Peacock

Whipped Rutabaga

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 30-45 minutes

Keywords: boil side vegetarian rutabaga

Ingredients (4 servings)

~2½ lb. rutabaga, peeled & cut into large chunks
~3 oz. butter, at room temperature
2-4 Tbs. heavy cream
salt
ground white pepper
freshly ground nutmeg

Instructions

Put rutabaga chunks in a large saucepan and cover with water. Bring to a boil, then reduce heat, and simmer until the rutabaga pieces are fork-tender, ~30-45 minutes.

Remove from heat and drain. Using an electric mixer, whip rutabaga with butter, 2 Tbs. cream, a pinch of salt and white pepper, and a few good gratings of nutmeg. Taste and adjust seasonings and consistency. Enjoy!

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

sources: The Gift of Southern Cooking, Edna Lewis Biography, Wikipedia

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Overbite by Meg Cabot {book tour}

2012-02-23T00:00:00.111-05:00

Overbite

Author: Meg Cabot

Publisher: Harper Collins
series: Insatiable #2
soft cover (also available in hard cover): 290 pages

Source: TLC Book Tours

"foodie" elements: no (unless you're vampire...)

random excerpt: "Somebody turned him into a vampire," Meena said. She walked over to the couch to lift up the remote, then turned down the volume of the television. "He attacked me. I staked him. That was his mother who called this morning. I had to go out to New Jersey to talk to a police detective. Is there any of that pizza left? I'm starving." p. 105

summary/synopsis (from Goodreads): Meena Harper has a special gift, but it's only now that anyone's ever appreciated it. The Palatine Guard — a powerful secret demon-hunting unit of the Vatican — has hired her to work at their new branch in Lower Manhattan. With Meena's ability to predict how everyone she meets will die, the Palatine finally has a chance against the undead.

Sure, her ex-boyfriend was Lucien Antonescu, son of Dracula, the prince of darkness. But that was before he (and their relationship) went up in flames. Now Meena's sworn off vampires for good ... at least until she can prove her theory that just because they've lost their souls doesn't mean demons have lost the ability to love.

Meena knows convincing her co-workers — including her partner, über-demon-hunter Alaric Wulf — that vampires can be redeemed won't be easy ... especially when a deadly new threat seems to be endangering not just lives of the Palatine, but Meena's friends and family as well.

But Meena isn't the Palatine's only hope. Father Henrique — aka Padre Caliente — New York City's youngest, most charming priest, has also been assigned to the case.

So why doesn't Meena — or Alaric — trust him?

As she begins unraveling the truth, Meena finds her loyalties tested, her true feelings laid bare ... and temptations she never even imagined existed, but finds impossible to resist.

This time, Meena may finally have bitten off more than she can chew.

my thoughts/review: I was reluctant to start another vampire series. I'd seen seen the first book in the series, Insatiable, in the library and even read the dust flap. But I never brought it home. And it may have stayed that way...and I wouldn't have been the wiser...and one day I may have decided to read it anyway. BUT. When I was approached to be on the tour for Overbite, the second book in this series, I instantly said YES. Apparently, deep down, I couldn't resist. So. I had a couple of months to wait. And being me, I don't like starting books mid-series. Or out of order at all. I like background. And history. And being in-the-know. So the next day I mosied into the library in search of Insatiable. And promptly finished reading it.

Now, I know this tour isn't for Insatiable, but it's worth mentioning since it is, afterall, a series. Insatiable was thick and full of fantastic character introductions aside from the exciting storyline. I'm a sucker for the supernatural. Meena Harper "knows" things. When people are going to die to be precise. Lucien Antonescu is the son of Dracula. Alaric Wulf is not a wolf, but he does despise vampires. Along with these three main characters are a fun supporting cast that include Meena's brother Jon (with the man-crush on Alaric) and her dog, Jack Bauer (hater of vampires).

While I believe that Overbite would be completely enjoyable to someone even if they hadn't read Insatiable...I always find it better to have read the previous books. Overbite was fun and very fast-paced. I finished it in a day, as well. But I was hoping for a longer story...I think I was spoiled by Cabot's lengthy series introduction.

Cabot puts her own spin on the supernatural laws, beings, and lore while keeping "common knowledge" in mind. And I especially appreciate a different view of vampire's from the heroine of the story. Sure, she can't help but falling in love with a vampire once upon a time. But she doesn't like it. And she surely doesn't want to become a vampire herself.

I'm looking forward to the next installment in this series.

about the author (via Goodreads): Meg Cabot was born on February 1, 1967, during the Chinese astrological year of the Fire Horse, a notoriously unlucky sign. Fortunately she grew up in Bloomington, Indiana, where few people were aware of the stigma of being a fire horse -- at least until Meg became a teenager, when she flunked freshman Algebra twice, then decided to cut her own bangs. After six years as an undergrad at Indiana University, Meg moved to New York City (in the middle of a sanitation worker strike) to pursue a career as an illustrator, at which she failed miserably, forcing her to turn to her favorite hobby--writing novels--for emotional succor. She worked various jobs to pay the rent, including a decade-long stint as the assistant manager of a 700 bed freshmen dormitory at NYU, a position she still occasionally misses.

She is now the author of nearly fifty books for both adults and teens, selling fifteen million copies worldwide, many of which have been #1 New York Times bestsellers, most notably The Princess Diaries series, which is currently being published in over 38 countries, and was made into two hit movies by Disney.

Meg currently divides her time between Key West, Indiana, and New York City with a primary cat (one-eyed Henrietta), various back-up cats, and her husband, who doesn't know he married a fire horse. Please don't tell him.

Find more about Meg on her Website (fantastic source for FAQ's!), Facebook, and 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.
Follow the tour...

Mini Chamomile Cakes w/ Honey Frosting + Giveaway WINNER {Joy the Baker Cookbook Spotlight & Cook-Off}

2012-02-22T00:00:00.096-05:00

Okay. Let me give you a little glimpse into the way my brain works. I see something with the title "mini chamomile cakes with honey frosting" and promptly pull out my mini-cupcake pans. Mind you, I did this with my advanced-advanced copy of this glorious cookbook. And, fancying myself a considerate host, I decided to let 21 other people know that they should dust off their mini-cupcake pans, as well. Yup. Feelin' good.

So I stir up this simple batter. Simple, yet packed with the glorious, green, and grassy notes of dried chamomile. Life is good. Yet I think ...hmmmmm? This looks like an awful lot of batter for something that is supposed to only just fill 12 cups. Halfway. Sure enough, I fill 12 of my mini-cupcake cups. And then I fill 12 more. And I still have a lot of batter left. So I do what any space-case would do and put some more batter into each cup. This means the "holes" are a good two-thirds of the way full. And yet...there's still more batter. Lucky for me I have yet another mini-cupcake pan. So I fill that one too. And then I lick the good amount of batter still left in the bowl. I must be good. I've really stretched that batter!

Let's just say - I'm not good. Think Mount Vesuvius erupting and the lava that has flowed over the edge then left to form a crust over the top of, say, a parking lot full of cars. Now imagine trying to pluck the cars from that parking lot. Yeah. Not a pretty site. Much like my highly anticipated pans of mini-cupcakes.

Okay. What did I do? Where did I go wrong? Open the cookbook. Stare at the page. Re-read the page. Twice.

Notice that nowhere on the page does it say mini cupcakes. It says mini cakes. Mini. Cakes. CAKES! Sh*t. It says cakes. It says...and I quote...makes 12 mini cakes or cupcakes. My mind told me to make mini cupcakes. I mean really, this shouldn't have been an issue. If only I'd stopped filling them at halfway I would have had a perfectly beautiful - if abundant - batch of mini-cupcakes. It was my genius idea of adding more batter since I had some left.

I quickly tucked my tail between my legs and wrote another letter to those fantastic 21 people telling them that they, in fact, did not have to dust off their mini-cupcake pans. Unless of course they wanted to.

This, ladies and gentlemen, is how my brain works.

And since I couldn't really shake the thought of making these cakes in micro-miniature, I started over. And this time I made a big ol' batch of tiny cupcakes. Plus one big one. Just because. Big in that it's bigger than a cupcake...say 4½" across. So still mini enough to be fun. Can I help it that these just screamed dainty to me? No I could not. Because.... that's the way my brain works. Exactly.

When I finally got it together, they were everything my heart desired. Beautiful. Tasty. Dainty. And totally ladies-who-lunch.

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Mini Chamomile Cakes with Honey Frosting

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: 17-20 minutes

Keywords: bake dessert chamomile cake

Ingredients (12 cupcakes / 3-4 dozen mini cupcakes)

for the cakes:

2 oz. (4 Tbs./½ stick) butter, at room temperature
1 c. all-purpose flour
¾ c. granulated sugar
1 tsp. baking powder
½ tsp. baking soda
pinch of salt
3 Tbs. dried chamomile
½ c. milk
1 large egg
1 tsp. pure vanilla extract

for the frosting:

2 c. powdered sugar, sifted
1 Tbs. honey
6 Tbs. heavy cream
pinch of salt

Instructions

cakes:

Preheat oven to 325° F. Line a cupcake pan with liners or grease and flour it. Set aside.

Cream butter, flour, sugar, baking powder, baking soda, salt, and chamomile together for a few minutes; mixture will be coarse and sandy.

Whisk milk, egg, and vanilla together in a large measuring cup. Pour half of the milk mixture into the flour mixture with the mixer on medium-low. Beat until just incorporated. Add remaining milk mixture and turn speed up to medium. Beat for about a minute, until well-blended and fluffy.

Divide batter into prepared pans, filling each cup about halfway. This mixture makes exactly enough, so use a rubber scraper to scrape all of the mixture from the bowl and into the pans.

Bake for 17-20 minutes or until a toothpick/skewer inserted in center comes out clean. Remove from oven and allow to cool in pan for 10 minutes. Remove and cool completely on a wire rack.

frosting:

Whisk together sifted powdered sugar, honey, cream, and salt until smooth. Adjust consistency with a bit more powdered sugar if it seems too loose or dribble of cream at a time if it seems to thick.

Spread generously on top of cooled cupcakes. Sprinkle with a bit of loose chamomile as garnish, if you wish.

Will last, well wrapped at room temperature for up to 3 days.

slightly adapted from the Joy the Baker Cookbook

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I'm thinking that one of the main reasons I wanted to make these so badly is that I grow chamomile in my yard and then pick and dry it at the end of its season. I wanted to use it and I wasn't taking no for an answer. I did decorate with some flowers that I had not yet ground in my spice grinder. While they're pretty like this, you don't really want to bite into one this way...so pull off that little yellow center before biting in, if you decide to use them!

Okay. I will regale you with my tales no longer and get on to announcing the winner of the Joy the Baker Cookbook. The winner is MEAGAN BUCH - Congrats Meagan...you're in for a treat!

Meagan's question: If you had to wear one color of nail polish for the rest of your life, what would it be?

Joy's answer: impossible!! ...classic, big and bright RED!

**For those interested in knowing how I picked the winner... From all of the comments received, I first eliminated all of the non-contest entries (regular comments, duplicates, responses). I then numbered the qualifying entries (130 total). I then went to Random dot Org and entered this number into the random number generator. The number it spat back at me was 46. 46 was the number on Meagan's comment.

*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

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Couscous Salad w/ Cucumber, Tomato, Mint, & Goat Cheese

2012-02-21T00:00:00.074-05:00

I don't know what it is about couscous...but I love it. The mouth-feel of it. The distinct taste of the little pasta granule. I really do think it has a taste of its own. Odd? I find it comforting.

Plus, it's another one of those you-can-do-so-many-things-with-it foods. You can use it as a side dish or an entree. And honestly, most often? I find myself considering it an entree. Even when I make it my favorite way...simply tossed with a healthy handful (okay two) of freshly grated Parmesan. I don't know what it is about it, but I have to limit myself from eating a whole pot full that way. Tossing it with veggies...cooked or raw...is another great way to turn it into a main course salad. And just by switching up the add-ins and seasoning, it can be a different meal each time.

Funny thing, though. My husband despises couscous. Ummmm...what!? What in the world is there to hate about it? Really. I wanna know. He can't answer why...but it appalls him. I try to reiterate the fact that he's nuts by insisting that he loves pasta and couscous is simply mini pasta. Doesn't change his mind. Weird. Whatever. I'm almost too embarrassed to say that this feeling has trickled down and infected my oldest child. Two and three couldn't care less one way or the other...and nobody feels the love I do.

So yes. Usually I wind up making a couple servings. One for me now. One for me later. None for them.

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Couscous Salad w/ Cucumber, Tomato, Mint & Goat Cheese

by Heather Schmitt-González

Prep Time: 5-10 minutes

Cook Time: 5 minutes

Keywords: boil salad side couscous vegetables

Ingredients (serves 2)

¾ c. couscous
1 c. boiling water
~1 c. sundried tomatoes packed in oil or slow-roasted cherry tomatoes
½-1 seedless cucumber, chopped
1-2 scallions, sliced
¼ c. fresh mint leaves, chopped
~1½ Tbs. freshly squeezed lemon juice
zest of half a lemon
olive oil, as needed
~½ c. goat cheese
sea salt
freshly ground black pepper

Instructions

Put couscous in a large bowl and pour boiling water over. Add a good drizzle of the oil from the tomatoes, plus ~¼ tsp. salt and a few grates of black pepper. Stir and cover. Let sit for ~5 minutes. Fluff with a fork.

Once couscous has cooled down a bit, add cucumber, scallions, mint, and lemon juice. Toss. Stir in lemon juice and a bit more oil from the tomatoes or some olive oil. Season and adjust seasoning, if needed.

Dollop goat cheese on top and stir gently. Grate some lemon zest over the top. Enjoy!

adapted from Falling Cloudberries by Tessa Kiros

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IHCC theme: Lighten Up!

Roasted Red Pepper and Walnut "Pesto" {the Food Matters project}

2012-02-20T00:00:00.093-05:00

We're into week number three of The Food Matters Project now...and it's my turn to host (and pick the featured recipe). Yay! Can I just say that this was no easy feat? I have a ridiculous number of pages bookmarked in The Food Matters Cookbook. Reeeeeediculous. So really, it was a matter of choosing a few ingredients that I was in the mood for and searching. A little more involved than closing my eyes, flipping the pages, and stopping on one. Which I almost did.

So. Considering my current torrid affair with goat cheese, you can bet that it influenced my decision to make this dish. It's called a "pesto". Yup, quotations and all (which I imagine are in place since it's not a traditional, leafy green herb-packed pesto). But that said, I've adored pretty much any variety of "pesto" I've tried. A favorite of mine is actually another red version that uses sundried tomatoes. So. Red pesto. Involving goat cheese (if you choose...it's actually a variation). Also involving earthy, beautifully roasted and charred red peppers and fat, oily walnuts. But no worries...you can still find a bit of green in here with the bright, summery addition of basil. It is optional, because afterall...it's not summer everywhere and not everybody has access to greenhouse-grown herbs. But if you can find it, try it- it adds another great dimension to the layers of flavor.

As predicted, I was hooked. Initially I tossed it with some whole wheat spaghetti topped with a few crushed red chile flakes and a good grating of Parm for a lunch that induced unsolicited oooh's and aaah's the entire way through. The creaminess lent by the addition of that goat cheese perfectly accented the hot bites of garlic and nutty, oiliness of the walnuts while tempering the rich sweetness of the roasted red peppers. Happy belly and gloriously stinky garlic breath. That's what I call satisfaction.

I wound up using the extra as a dipping sauce for crudites the following day...and slathered it in the center of an omelet the next.
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Roasted Red Pepper and Walnut "Pesto"

by Heather Schmitt-González (slightly adapted from The Food Matters Cookbook by Mark Bittman)

Prep Time: 5 minutes

Cook Time: 15-20 minutes (if roasting your peppers at home)

Keywords: roast condiment entree sauce vegetarian nuts herbs vegetables cheese

Ingredients (serves 4-8)

2 garlic cloves
1 c. walnuts
8 roasted red bell peppers
1 c. fresh basil, optional
½ c. olive oil
salt
freshly ground black pepper

Instructions

Pulse the garlic in a food processor until finely chopped. Add the walnuts and pulse a few more times to break up any large pieces.

Add the roasted red peppers and basil and process, streaming in the oil as you go, until all the ingredients are well combined and as coarse or as smooth as you want them. Sprinkle with salt and pepper and serve immediately with crudités, crostini, or vegetable chips, or spread on sandwiches or toss with pasta.

Store in a covered airtight container in the fridge for a day or so, or freeze.

Cheesy Roasted Red Pepper and Walnut "Pesto":

Add ½ c. crumbled goat cheese or feta or grated Parmesan when you add the the roasted red peppers.

Roasted Red Pepper and White Bean Dip:

Substitute 2 c. cooked (or canned) and drained cannellini beans for half the roasted red peppers and proceed with the recipe.

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The Food Matters Project is hosted right here at girlichef this week, but be sure to head over and check out all of the other participants variations this week by checking out the comments on this post! And be sure to check out the schedule to find out (and join in!) what's cooking in the weeks to come.

I am also sharing this post with:
Presto Pasta Nights hosted at The Life & Love's of Grumpy's Honeybunch this week.
Bookmarked Recipes at Tinned Tomatoes (founded by Ruth's Kitchen Experiments)

Whole Wheat Honey and Goat Cheese Drop Biscuits {Joy the Baker Cookbook Spotlight & Cook-Off}

2012-02-19T00:00:00.042-05:00

I'm having an affair. With goat cheese. In all forms. The soft, creamy spreadable mild version is my perfect warm salad mate. The herb-laced version loves to perch atop my crackers and crusty bread. And aside from the crumbles that make their way directly into my mouth...the harder, tangier version has budged its way into my pestos, my eggs, and now my biscuits. Goat cheese wears the pants in this relationship.

You see, we've always enjoyed ourselves when we've spent time together in the past, but lately? We're inseparable. I feel a tugging in my chest when it's not around. I find myself looking up anxiously when I see a movement in my peripheral vision. It's like a weight being lifted when after anxiously pawing my way past the cheddar...the mozzarella...the parmesan...and the queso fresco and see my goat cheese calmly winking at me. We're talking googly eyes.

And when I was flipping my way ~~madly~~ casually through the new Joy the Baker Cookbook and noticed the words whole wheat combined with honey and goat cheese? That was all she wrote. I knew I needed to wake up to these the following morning. I mean, goat cheese would obviously be staying over anyway, so...

These biscuits were really unlike any I've ever tried before. They're not regular old biscuits. Not that I'm knocking regular old biscuits. I like regular old biscuits. But these particular biscuits were tender and tangy and savory with a hint of sweet all wrapped up in a neat little package. Forking them open and laying on a hit of butter while they're still steaming...and then drizzling them with honey? Lovely. Wanna know what's even lovelier? A plate of eggs that have been softly scrambled with a bit of heavy cream and finished with sliced scallions and...you guessed it...goat cheese. Sprinkle with a little salt and pepper and eat alongside one of these biscuits while it's still warm. Breakfast Bliss.

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Whole Wheat Honey & Goat Cheese Biscuits

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 14-16 minutes

Keywords: bake breakfast bread vegetarian cheese buttermilk flour

Ingredients (8-10 biscuits)

2 c. whole wheat flour
1 Tbs. baking powder
¼ tsp. baking soda
1½ tsp. salt
2 oz. (4 Tbs./½ stick) unsalted butter, cold & cut into cubes
¼ c. crumbled goat cheese
1 c. buttermilk, cold
2 Tbs. honey

extras:

1-2 Tbs. butter, for pan
honey, to finish

Instructions

Place rack in upper third of oven and preheat to 400° F. Place a large (10 or 12-inch) cast-iron skillet in the oven as it preheats.

Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Quickly incorporate the cold butter and goat cheese using your fingers, until it resembles a coarse meal. Some chunks will be bigger than others. That's okay. Make a well in the center of the mixture.

Whisk the buttermilk and honey together. Pour into the well you formed and use a fork to blend the wet and dry ingredients together. ix until all the flour is incorporated (no dry flour should remain). Set aside.

Carefully remove skillet from oven and add the tablespoon of butter. Swirl it around the bottom and sides of the pan until it is melted.

Spoon batter by ¼-cupful* onto skillet. You can fit about 6 in a 10" skillet and 8 in a 12" skillet. There should be about an inch of space between each biscuit. (So yes, do this in batches...or use two cast-iron skillets together...adding the same amount of butter to the second batch/skillet).

Slide back into oven and bake for 14-16 minutes, until golden and tops appear dry and slightly firm. Remove from oven and let rest 5 minutes. (Repeat with remaining batter if not using a second skillet.)

For a glossy finish, brush the biscuits with slightly warm honey. Serve immediately (best) or wrap and store at room temperature for up to 3 days.

Personally, these were perfection served alongside softly scrambled eggs made with cream, scallions, and goat cheese.

*note:

Spray a ¼-cup measure with cooking spray and then scoop out batter and flip onto skillet. Works like a charm.

slightly adapted from the Joy the Baker Cookbook

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Have you checked out my interview 9 Questions with Joy the Baker yet? You can add your question for a chance to win your own copy of her new cookbook (the one that has these awesome biscuits inside).

*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

I am also sharing this post with:

Flax Seed & Cracked Pepper Crackers {Joy the Baker Cookbook Spotlight & Cook-Off}

2012-02-18T00:00:00.072-05:00

Much like a good loaf of bread, I can make a meal out of some good crackers. Pair them with a tasty cheese or two and some fruit...perhaps some sort of artisan salami and a good bottle of wine. Oh yes. That's totally my kind of eats. And for some reason, it makes me feel cool. Like I'm Italian. Or French. Okay, that happens more with bread, but crackers aren't a far cry.

And really. If you've never tried making your own crackers? Remedy that situation. Soon. Crackers are good for munching, but homemade crackers will make you infinitely cooler. And they'll taste better; they'll be better. You know. For your body. Because you'll know exactly what is in them. And that's totally cool.

Might I recommend you start with these? Silky golden flax seeds that you'll want to run your fingers through. Peppercorns that you've cracked and mashed in your little mortar. Tangy buttermilk. Oh yeah, it's like that.

They rock when topped with a shmear of goat cheese. Herby or not. I kinda like topping them with some ragged shards of Parmesan.

Let's talk logistics. Number one. Don't be afraid to adjust the consistency of the dough once you've kneaded it together. I added an extra splash or two of buttermilk. Because on this day, in my kitchen, it needed it.

Number two. Put some muscle into it...roll, Roll, ROLL! Get it thin. Dust it with flour if it sticks. And invest in a bench scraper. Because then, even if it sticks to the board, you can slide that baby underneath and lift the dough off with ease.

Number three. Understand that cookbook authors are only human. As are cookbook editors. And accept that even though the cracked pepper was left off the ingredient list in the book, you can simply ask. Or guess. A half a teaspoon is how it should read. And if you want to add a little extra just because? Do it. It'll give you this little underlying current of heat that makes you smile each time you take a bite.

And number four. Don't ditch your scraps. Re-roll them. And wind up with 3 dozen more crackers than the recipe calls for. The crackers are worth it. You're worth it.

If you haven't done so yet, be sure to head over and check out my interview: 9 Questions with Joy the Baker ...and add your 10th question for a chance to win your own copy. Trust me, you need this book in your life. Submissions will be accepted until Monday 2/20!

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Flax Seed & Cracked Pepper Crackers

by Heather Schmitt-González (slightly adapted from Joy Wilson)

Prep Time: 20 minutes

Cook Time: 12-18 minutes

Keywords: bake side snack appetizer sugar-free vegetarian flax

Ingredients (~7 dozen crackers)

¼ c. golden flax seeds
¼ c. ground flaxseed meal
1 c. whole wheat flour
½ c. all-purpose flour
½ tsp. baking soda
¾ tsp. salt
~½ tsp. cracked black pepper
2 Tbs. unsalted butter, cold, cut into cubes
½ c. buttermilk

Instructions

Whisk together flaxseed, flaxseed meal, flours, baking soda, salt, and cracked black pepper in a medium bowl.

Add the butter and quickly work the butter into the dry ingredients, using your fingers. Some of the butter will resemble oatmeal flakes while some will be the size of small pebbles.

Make a well in the center of the mixture. Add the buttermilk and use a fork to bring all of the ingredients together. Make sure that every bit of flour is moistened by the buttermilk. The dough will be shaggy. Adjust consistency with a bit more buttermilk as needed.

Turn dough out onto a lightly floured work surface and knead together about ten times to bring dough together. Wrap in plastaic wrap and refrigerate for at least 10 minutes.

Place a rack in the center of oven and preheat to 325° F. Line baking sheet with parchment or a silpat. Remove dough from fridge and cut in half. Put half back in fridge while you work with the other half.

Place dough on a floured work surface and roll out as thinly as possible using a floured rolling pin. Don't be afraid to sprinkle on some more flour if it seems to stick. Roll just thinner than ⅛" - the thinner the dough, the crisper the cracker. Use a 1½" round cookie or biscuit cutter to cut out circular crackers. Alternately, use a pizza cutter or bench scraper to cut 1½" squares. Or use a small cutter of any shape in about the same size. Prick each cracker with the tines of a fork and place on prepared sheet. I was able to fit 24 circles of dough this size per tray.

Bake crackers for ~15-18 minutes or until edges are slightly golden. Depending on your oven and how thinly you rolled the dough, you may want to check sooner. I had a couple of batches ready at around 12 or 13 minutes.

Remove from the oven, transfer to a wire rack, and allow to cool completely. Store in an airtight container at room temperature for up to 4 days.

slightly adapted from the Joy the Baker Cookbook

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*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

I am sharing this post with:

50 Women Game-Changers (in Food): #35 Delia Smith - Bean, Bacon, and Parsley Soup

2012-02-17T00:00:00.039-05:00

the "Gourmet" prompt...

35. Delia Smith- If you’re British, she’s a saint; if you’re not, you’ve probably never heard of her, but the cookbook author who looks like a nun and owns a Premier League soccer club has led generations of Brits to the kitchen, and will no doubt continue to do so for decades to come.

Born in 1941, she left school at the age of 16 and became a hair dresser...then a shop assistant...and shortly after worked in a travel agency. But having been complimented on her cooking by a boyfriend, she decided that cookery was the path she should take. She started work at a tiny restaurant called The Singing Chef (in Paddington) when she was 21 as a "washer-upper" (dishwasher?). She then became a waitress and eventually was allowed in the kitchen. She began reading English cookery books in the Reading Room of the British Museum and trying out recipes on the family she lived with. In 1969, she became the cookery writer for the Daily Mirror's new magazine where she met her husband Michael Wynn-Jones (he was the deputy editor of this mag). Throughout her lifetime, she wrote many other columns and cookbooks, plus she hosted cooking shows and demonstrations. I thought it pretty cool to mention that in 2009 she was appointed Commander of the Order of the British Empire. Not that I have the slightest clue what that is...but it sounds impressive.

Aside from her 20-plus cookery books, she has also penned a number of religious books. Color me impressed. This lady's got some serious chops. Though she's "retired", she still has a website, Delia online, where she can interact with fans, post recipes and tips, and share a schedule of any upcoming events she may have. Check out this interview from BBC for more insight into Delia.

I've been in the mood for lima beans lately...so when I came across a recipe in one of Smith's books that combined them with bacon and onion (sigh...heaven-scent. Yes, scent.)...I didn't turn another page. I knew what I was making. This soup has a surprising amount of flavor and is creamy, delicious, and chunky all at the same time.

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Bean, Bacon, and Parsley Soup

by Heather Schmitt-González

Prep Time: overnight

Cook Time: up to 2½ hours

Keywords: simmer soup/stew beans bacon

Ingredients (serves 4)

1 c. dried lima beans, soaked overnight (or quick-soaked) & drained
~2 oz. bacon, chopped
olive oil, as needed
1 bay leaf
2 Tbs. butter
1 medium onion, finely copped
6 scallions, sliced
2 small celery ribs, finely chopped
2 large garlic cloves, minced
~⅔ c. milk
salt
freshly ground black pepper
3 Tbs. chopped fresh parsley

Instructions

Cook bacon until lightly crisp and golden. Scoop out of pan onto a paper towel-lined plate, leaving grease behind. Set bacon aside.

Combine beans, 1 quart water, and the bay leaf in a pot. Bring to a boil, partially cover and then lower heat so that the water keeps a slow simmer. Cook until beans are tender, anywhere from 30 minutes - 2 hours, depending on your beans.

Meanwhile, heat butter and 3 Tbs. of rendered bacon (if you don't have that much, either add some that you've rendered and reserved previously, or add olive oil to make up the difference) fat in a Dutch oven. Add onion, scallion, and celery. Stir to coat and cook over low heat for ~10 minutes. Add garlic and cook for another minute or so.

Add the cooked beans and their cooking liquid, discarding the bay leaf if you wish. Cover and simmer for about 10 minutes more to allow flavors to combine.

Mash a few of the beans against the side of the pot. Stir in milk. Season to taste with salt and pepper. Stir in parsley and reserved bacon and serve!

adapted from Soup by Delia Smith

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

*sources: Wikipedia,

I am sharing this post with:

9 Questions with Joy the Baker + WIN A COPY OF HER NEW COOKBOOK! {Joy the Baker Cookbook Spotlight & Cook-Off}

2012-02-16T00:00:00.156-05:00

So. Have you heard yet? About the soon to be released Joy the Baker Cookbook? If you hang out around here at all, then surely the answer is YES!

So not only am I honored to be hosting the Joy the Baker Cookbook Spotlight & Cook-Off right here at my place, I was also lucky enough to sit down (all be it at different times...and different time zones...and via computer tag...but...) and have a short Q&A session with Joy the Baker herself, Joy Wilson.

The writing, photography, passion, and gracious attitude that is her standard m.o. translates seamlessly from screen to print. Each time I visit her blog, I come away with a shopping list. And a strange feeling that we're friends. I'm sure it's because she shares a piece of herself in such an unassuming manner. Like she's talking to a friend. So if you, like me, are a fan of her wildly popular blog, Joy the Baker - you will be a fan of her cookbook.

Let's talk to that friend now.

photo credit: Michael Friedman

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me: Can you describe how you felt the first time you held a finished copy of YOUR cookbook in your hands?

Joy: It's such a surreal experience. In a lot of ways, I feel like I know the book by heart. I spent months and months creating recipes and photographing food. I spend months writing words and recipes. I spend more months editing words and recipes… and editing again. I can see each and every page in my mind.

BUT! To see the book in living color is a different story. It strangely feels like old news meets totally bonkers exciting newness. It feels like hard work. It feels like a total blessing.

me: I love that you took all of your own food photographs for the book. What made you decide to do this?

Joy: I'm not a trained photographer and I've definitely never shot photographs for a cookbook…. but my photographs are important to me. I feel like my photographs speak of me. They're totally my personality: imperfect and mis-matchy. Having my own photographs in the book just felt like a natural expression of who I am, and the food I want to tell my readers about.

me: If you had to head into the kitchen at this exact moment in time to make something...anything from your book, what would it be and why?

Joy: Right now? I'd make the Buttermilk Skillet Cake with Warm Walnut Praline Topping. It's decadent and over the top… but it's all made in a humble cast iron skillet. It's perfect for halfway rainy days when all you want to do is sit indoors and nibble on something sweet and sip tea.

me: Is there a certain cookbook(s) that inspired you in your endeavor to bring your own cookbook to life?

Joy: I love cookbooks that feel effortless and intuitive. Believe it or not, I don't like to make a big production in the kitchen. I want to step into the kitchen and be able to relax and feel confident in my cooking abilities… not be completely nervous that I'm going to waste the expensive chocolate I splurged on. My cookbook idols are Dorie Greenspan and Heidi Swanson. They make cooking feel relaxed and joyful.

me: Did you go into the whole process of making a cookbook with a plan (as in "I want this section and this section" or "this is how I want it to be laid out"), or did it sort of come together in a more offbeat manner?

Joy: I went about writing this cookbook with a plan. I'm a girl that loves lists… and I can't even tell you how many lists I had going in the making of this book. Too many to count. I wanted the cookbook to feel fun and intuitive, so I organized it the way I organize my kitchen thoughts. I often cook a memory or a feeling. I make pie if I'm feeling nostalgic for family holidays. I make some sort of spice cake if I'm thinking about my favorite aunt. I make rice pudding as comfort food. I make crazy popcorn because I'm too lazy to make real dinner.

I'm hoping that the book feels intuitive to other cooks as well.

me: Do you have a certain method or mode for developing recipes?

Joy: I spend a lot of time sitting, staring, and thinking of food combinations that might be delicious together.

Pineapple. Malt. Milkshake! I like all of those words. I wonder what would happen if I put them all together in the blender! Perfect!

me: Did you have a flock of volunteer guinea pigs lined up to taste your recipes for the book and offer their feedback? (Okay, I think it's actually called a "group" of guinea pigs...)

Joy: I had a flock of good friends and family test recipes for me. Those Chocolate Chip Cookies were born of numerous testings. All totally worth it, and delicious.

me: As a blogger, when you were finished testing a particularly satisfying and delicious recipe, did your fingers itch like crazy (ie...did you want to run to the computer and post it to your blog)?

Joy: It's like I've had 100 delicious secrets for about a year. I'm totally bad at keeping secrets. This was hard.

me: Are there plans for another book down the line? Or any other exciting plans for the legions of Joy the Baker fans out there?

Joy: I can not wait to write another cookbook! The process was incredibly exciting and rewarding. I'm already dreaming up a new concept that I'm super excited about. Hopefully we make it a reality soon soon soon!

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Thanks Joy!

And for the record. I felt the same way when I saw the words Pineapple + Malt + Milkshake together on a page the first time I flipped through this beautiful cookbook. So I promptly made...and immensely enjoyed...one.

So. Nine questions. Seems like it should round out to an even ten, doesn't it? I think so. Which leads to me the giveaway. YOUR chance to win a copy of Joy's new cookbook. What would your tenth question be?

How to enter:
(required) Leave a comment on this post telling me what one question you would ask Joy if you had the chance to sit down and talk with her. Make it a good one!

the fine print:
When you leave your comment, please be sure to enter a valid email address so that I have a way of contacting you...or if you have a blog/website, be sure to add the link to it when you're filling out the comment area (under name and email address). I need a way of notifying you if you are the winner! Once notified, the winner will have 48 hours to respond with their shipping address. If they fail to respond, a new winner will be chosen.

This giveaway is open to anybody, anywhere.

Winner will be chosen by random draw from all qualifying entries.

Contest starts Thursday, February 16, 2012 at 12:00 am (Eastern) and submissions will be accepted until Monday, February 20, 2012 at 11:59 pm (Eastern). Submissions received after this time will not qualify.

Hyperion provided me with one extra copy of this cookbook, so I will ship it to you no matter where you are if you are the winner. If you are located in the US, you should have it in your hands on or before the book release date of February 28, 2012. If you are outside of the US, it'll probably take longer to arrive.

Good Luck!

*update 2/22/12: This giveaway is now closed and the winner has been chosen. Click here to see results.

*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Shrimp and Spinach Brown Rice Risotto

2012-02-15T00:00:00.045-05:00

Do people eat risotto as a side dish? Because I pretty much always treat it as an entree. I don't know if that's a good thing or a bad thing, though. It's such a rich, creamy, comforting entity that a little goes a long way. But. Since I don't eat it all that often...yes, I've made it twice now in about a month's time, but that's rare...I reason that it's okay.

Normally I stick with the traditional arborio rice in a risotta, but this one uses brown rice. I used long grain brown rice because it's what I had in the pantry. And it takes about double the time of a normal risotto to make. That, my friends, is a loooooooong time. So gather up all of your "need-to-do's" and bring 'em in the kitchen with you. You'll be there a while. Next time I'll go with a short grain brown when making this. I'm thinking it could cook in a bit less time.

But if you have the time, DO try this. The quick shrimp "stock" gives it fabulous flavor. The butter adds a beautiful richness. The shrimp makes it a looker. And the spinach adds nutrients and great flecks of color.

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Shrimp and Spinach Brown Rice Risotto

by Heather Schmitt-González

Prep Time: 20 minutes

Cook Time: 1½ hours

Keywords: entree side rice shrimp

Ingredients (serves 4)

8 raw shrimp (16/20)
5 Tbs. olive oil
2 garlic cloves, minced
8 oz. tomato sauce (homemade or canned)
5 c. hot water
4 parsley stalks
2 slices lemon
salt
freshly ground black pepper
1½ Tbs. butter
2 shallots, finely chopped
1½ c. brown rice
2 c. firmly packed spinach leaves, chopped

to finish:

2 Tbs. butter, at room temperature
2 Tbs. fresh parsley, chopped

Instructions

Peel and devein the shrimp, leaving tails on four of them (keep removed shells and tails). Butterfly the four shrimp with tails and coarsely chop the rest. Cover all and put in fridge until needed.

Place reserved shrimp shells and half of the oil into a pan and cook on high for about a minute, stirring a few times, until the shells turn pink. Add garlic and when you can smell it, add the tomato sauce. Saute for a few minutes more. Add the hot water, parsley stalks, and lemon slices. Season with salt and pepper and bring to a boil. Reduce to a simmer and let cook about 20 minutes. Strain into a clean pan and keep warm over very low heat.

Heat butter and remaining oil in a wide heavy-bottomed (~2" deep) skillet. Add shallots and saute for a few minutes over medium heat, until lightly golden and softened. Add rice. Stir for a few more minutes, until well coated and slightly golden in spots (it will smell amazing at this point).

Add a ladleful of broth and stir with a wooden spoon until the liquid has absorbed. Reduce heat to low.

Add another ladleful of broth and stir until it has been absorbed. Carry on this way for about 40-60 minutes (depends on your rice), until rice is almost tender. Stir in chopped shrimp and spinach. Continue cooking and adding broth (switch to hot water if you run out) for another 10 minutes, or until rice is tender, but still a bit firm inside (al dente).

Stir in the butter and chopped parsley and set whole whrimp atop the rice. Cook for a few more minutes, until shrimp are pink. Remove from heat.

Sprinkle a bit of salt over the shrimp, cover the dish and set aside for 10 minutes before serving. Enjoy!

adapted from Apples for Jam by Tessa Kiros

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I am sharing this post with:
IHCC theme: In the Pink
Whole Food Wednesdays

Chocolate Fudge Brownies w/ Chocolate Buttercream Frosting {Joy the Baker Cookbook Spotlight & Cook-Off}

2012-02-14T00:00:00.119-05:00

Aaaahhhhh. It's here. It's finally here. The day girls all across the country dream of. Pink hearts and red roses...chocolate and sparkly things...unicorns and glitter (I'm with Flo...). They wake up in the morning with their hearts all a-flutter, convinced that the birds are chirping louder than usual. They pull on their crisp, clean outfit with the softest touch. They paint their nails in glorious hues of love and passion. They slide on their sexiest, spike-heeled boots or slip into their sweet little kitten heels. They go through the motions of the day, anticipation in their every move.

Stolen glances to see if anybody is near. Time moving simultaneously too slow and too quick. Their limbs tingle with excitement as the moment nears. And then it's here. Jitters. Nervous smile. Bones shaking like they're in the snow without a coat. They make their way to the designated spot....

...just in time to flip open their laptop and check out the first post in the Joy the Baker Cookbook Spotlight & Cook-Off! They can barely contain the moans...the gasps that threaten to slip past their perfectly lacquered lips. Chocolate. Fudge. Buttercream. FROSTING!

And just like that, they knew the wait was worth it. Chocolate and hearts. Love and ecstasy.

It was everything a brownie should be. Rich and fudgy with the smoothest, creamiest, most seductive chocolate frosting in existence. Yes. Girls all across the country will fall asleep satisfied tonight.

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Chocolate Fudge Brownies with Chocolate Buttercream Frosting

by Heather Schmitt-González

Prep Time: 20 minutes

Cook Time: 20-30 minutes

Keywords: bake dessert chocolate birthday bars

Ingredients (1 - 8" or 9" pan)

brownies:

¾ c. all-purpose flour
1 tsp. baking powder
½ tsp. salt
½ c. (1 stick/4 oz.) butter
3 oz. unsweetened chocolate
½ c. packed brown sugar
½ c. granulated sugar
2 large eggs
1 large egg yolk
1 tsp. pure vanilla extract
½ c. semisweet chocolate chips

frosting:

¾ c. (1½ sticks/12 oz.) butter, at room temperature
½ c. unsweetened cocoa powder
½ tsp. salt
2½-3 c. powdered sugar, sifted
2 Tbs. milk
1 tsp. pure vanilla extract
scant ½ c. heavy cream
⅓ c. Ovaltine (chocolate malt powder)

Instructions

brownies:

Place rack in upper third of oven and preheat to 350° F. Grease and flour an 8 or 9-inch square baking dish and set aside. If you want to be able to lift the whole square of brownies out of the pan, line it with a long strip of parchment paper (to form a cradle), greasing and flouring that, as well.

Whisk together flour, baking powder, and salt in a medium bowl and set aside.

Bring a couple inches of water to a boil in a medium saucepan. Set a heatproof bowl containing the butter and unsweetened chocolate over the top of, but not touching the simmering water and allow to melt. (Or do it carefully in the microwave.) Stir to incorporate. Remove from simmering water once melted.

Whisk in both sugars. Whisk in eggs, yolk, and vanilla. Add the flour mixture all at once to the chocolate mixture, stir well to combine. Fold in chocolate chips.

Pour batter into prepared pan and bake for 25-30 minutes (8" pan) or 20-24 minutes (9" pan), or until a skewer inserted in the center comes out clean. Remove from oven and cool completely before frosting.

frosting (use half of this to frost brownies and save other half for something else):

Cream together butter, cocoa powder, and salt with the paddle attachment of an electric mixer, for ~3 minutes. Mixture will be very thick.

Turn off mixer, scrape down sides of bowl and add 2½ cups of the powdered sugar. Turn mixer on low to incorporate sugar while adding the milk and vanilla. As sugar incorporates, gradually increase mixer speed to medium-high. Stop & scrape down sides of bowl as needed. Beat until smooth.

Stir together cream and Ovaltine. Turn the mixer to medium, and pour the cream in a slow and steady stream until frosting reaches your desired consistency, adding more powdered sugar, if needed. Frosting should be smooth, creamy, and spreadable.

Spread half of frosting onto cooled brownies (use the rest for cake, cupcakes, cookies, graham crackers, eating from a spoon, etc.).

Frosting will last, well wrapped, for up to 5 days in the refrigerator. Brownies will last, well wrapped, for up to 5 days at room temperature.

slightly adapted from the Joy the Baker Cookbook

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Oh yeah. And it's Valentine's Day...and my Anniversary. Happy Valentine's Day everyone - I wish you many Chocolate Fudge Brownies with Chocolate Buttercream Frosting...and Happy Anniversary, mi amor!

*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

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FOTMC: Chocolate

I ♥ Popcorn! {the Food Matters project}

2012-02-13T00:00:00.154-05:00

To quote Mark Bittman, "real hot popcorn is one of nature's ultimate convenience foods". I could not agree more. Since my kids were old enough to eat it, it's been our snack food of choice. I have gone through all sorts of popcorn poppers and convenience products from the crazy ones that shoot more around the kitchen than in your bowl to a bowl specially made for the microwave to foil jiffy pop packs to every single variety of microwave popcorn available. But in the end, once I discovered how simple it is to just pop it in a pan on top of the stove, I didn't look back.

I don't miss half-popped bags of microwave popcorn. Half-popped EXPENSIVE bags, I might add. On average, a 3-pack of microwave popcorn costs ~$2.°°. I can buy a 2-lb. bag of white or yellow popping corn for the same price. Less if it's on sale. And the stove-top method pops every last kernel in the pan. No joke. It's a rare site to see a stray kernel left unpopped. If I choose to go with Crimson Jewell or Black Jewell popping corn, I'm paying a few dollars more. BUT. I think that getting that extra dose of antioxidants (anthocyanins and polyphenols...as opposed to regular popcorn containing only polyphenols) that are present in these varieties is worth the splurge now and again. Plus, it's pretty. It looks the same after it's popped...you just notice the dark kernel on the inside instead of the golden one.

The method that I use to pop corn on the stove top takes about two tablespoons of coconut oil to a half cup of popping corn. It takes between five and ten minutes from start to finish. When I first got The Food Matters Cookbook, I saw that Bitty does it basically the same way. Plus, he includes a microwave cooking method for those who still may not want to go stove top (though, it's so easy I urge you to try it). That said, I was pretty psyched when I found out this week's Food Matters Project choice was said popcorn (chosen by one of the founders, Kate). I can't believed I've never blogged about the actual popcorn-making process before.

Another great thing about popcorn? Much like pizza, you can make it just the way you want it...be it exactly the same or varied...every time you make it. It never gets boring. If you like it au naturale, then pop and go. Or perhaps you enjoy it with just a drizzle of melted butter and a smattering of salt. Or even better, an aromatic salt. Classic is good.

You can go with the quick and easy favorites like hot sauce or cheese powder (probably not the healthiest thing...but it's good). Kale dust is an earthy, delicious treat. Or perhaps you want to go extravagant with some Blue Cheese and Bacon popcorn. Been there. Loved it. Nigella's Party Popcorn is a real pleasure-inducer, as well.

While I love to switch it up, I have two tried and true favorites. The first comes from the days when I used to go to the movie theater fairly often. I had to have salty popcorn in one hand and a sweet snack in the other. And of course, the salty and sweet needed to combine for one amazing mouthful. So, instead of toppings, you could also go with add-ins. My choices for the sweet 'n salty combo were always one of three things: Reese's Pieces, Sour Patch Kids, or Raisinettes. That was back in the day. At home, I throw in a handful of raisins and a handful of dark chocolate chips (more antioxidants!). It gets even better when you drizzle it with a bit of melted butter and some sea salt. This is a great combo to pack into baggies for healthy snacks for the kiddos, too.

My number one, ultimate favorite popcorn topping in the whole universe is Truffle Oil + Black Truffle Sea Salt + freshly grated Parmesan. Best. Thing. Ever. EVER I SAY!

If you are like me and have a spice cabinet that is bursting at the seams, you can come up with some phenomenal combinations by adding a pinch of this and a dash of that. A few that I really enjoy are Paprika + Curry Powder + Toasted Sesame Seeds + Cinnamon-Sugar + Salt + Melted Butter and Cayenne + Turmeric + Cinnamon-Sugar + Salt + Melted Butter.

So. You say you want more suggestions? Well, hold on to the seat of your pants, because suggestions I have. Some of these are things I've used in the past. Some are suggestions from Mark Bittman. Some are things I saw in the latest issue of Vegetarian Times magazine. Choose from any individual option or mix them up.

-chopped fresh herbs

-freshly ground black pepper

-chili powder

-five-spice powder

-brown sugar or turbinado sugar

-finely ground nuts

-shredded coconut

-dried fruit (or yogurt-covered dried fruit)

-garlic butter

-pickle juice (or pickled jalapeño juice)

-Maple syrup and cinnamon

-wasabi and turbinado sugar

-paprika and freshly squeezed lime juice

-equal parts butter and peanut butter (melted) with garlic powder, honey, tamari, and nutritional yeast

Do you have a favorite popcorn topping or add-in? I'd love to hear it!

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Popcorn (stove-top or microwave)

by Heather Schmitt-González

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: snack popcorn

Ingredients (4-8 servings)

for the popcorn:

~2 Tbs. coconut oil or vegetable oil
½ c. popping corn (white, yellow, crimson, purple...you choose)

for the toppings:

melted butter or oil
salt
countless other options/variations - see above

Instructions

Put oil in a large, deep and/or wide pot with a lid. The one I use is holds ~3 quarts (with sloped sides like a wok) and is the perfect size for a batch this size.

Turn heat to medium, add 3 kernels of corn, and cover.

When the 3 kernels pop, remove the lid and add the remaining corn. Cover and shake the pot a bit while holding the lid. Cook until the popping sound stops, shaking from time to time, ~5 minutes or so.

Divide popcorn into as many serving bowls as you wish and add your favorite toppings. Stir or toss and enjoy!

Microwave Popcorn:

In a small glass container or brown paper lunch bag, combine ¼ c. popping corn with ¼ tsp. salt and fold top of bag over a couple of times. Microwave on high for 2-3 minutes, until there are 4-5 seconds between pops. Open carefully (steam) and toss with seasonings.

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*Thanks so much to The Food Matters Project host for this week, Kate from Cookie + Kate for her choice: Seasoned Popcorn. Click on through to see how other participants interpreted this week's pick!*

Pan Pizza (...and our new family favorite)

2012-02-11T12:16:00.001-05:00

We have a weekly family tradition in the kitchen. That tradition is PIZZA. What I love about it is that even if you make it every single week, it still doesn't get boring. Changing up toppings and crust-styles results in a weekly meal that can be fun and unexpected while remaining familiar and comfortable. Another great thing about making pizza- the whole family can get involved. From doling out the toppings for the week to rolling out the dough to setting the timer to deciding if we're slicing it into wedges or squares...it truly is a family affair.

That said, sometimes time flies by so quickly and things get so busy that we order out instead. I'm not ashamed to admit it. it just helps add to the variety. But for those ordinary weeks, when we spend one of our weekend evenings covered in flour and nipping bites of stray toppings together...we've come to a consensus on our new favorite crust. That would be this one. It makes three pizzas...but they're only 9-inch pizzas...so for a good-sized family it winds up being just about right. If you're in the mood for thin, crispy crust, it just won't do. But, if you've got a hankerin' for a crust that is thick and bready (we are a family who adores our bread)...look no further. This. Crust. Rocks.

I originally found this pizza over at Karen's place...which led to me to Brenda's place for the actual recipe. I stuck pretty close to the original (it was a copycat Pizza Hut Pan Pizza recipe), but I lowered the amount of oil that goes in the pan before the dough. If you enjoy the greasiness in a Pizza Hut crust, just double the amount of oil that goes into the pan before the dough. Either way, if you like pan crust...you'll want to try this!

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Pan Pizza

by Heather Schmitt-González

Prep Time: 1½ hours

Cook Time: 12-15 minutes

Keywords: bake entree bread American

Ingredients (3 (9") Pan Pizzas)

Dough

1 package dry yeast (2¼ tsp.)
1 Tbs. superfine or granulated sugar
½ tsp. salt
¼ c. nonfat dry milk
1⅓ c. warm water (105° F)
2 Tbs. (1 oz.) vegetable oil
4 c. all-purpose or bread flour

for the pans

4½ oz. vegetable oil (1½ oz./1½ Tbs. per pan)
cooking spray

Sauce

1 (8 oz.) can tomato sauce
1 tsp. dried oregano
½ tsp. Italian seasoning
½ tsp. dried basil
½ tsp. garlic salt

Topping

mozzarella cheese, to taste (~8-12 oz.)
your choice of vegetables, meat (cooked & sliced or crumbled), etc.

Instructions

Dough:

Put yeast, sugar, salt, and dry milk in a large bowl. Add water and stir with wooden spoon to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until flour is absorbed and dough comes together.

Turn out on to a flat surface and knead until smooth and pliable, ~10 minutes.

Divide dough into three balls. In three 9" cake pans, put about an ounce and a half of oil, tilting and using your fingers to make sure it is distributed evenly.

Using a rolling pin, roll out each dough ball to about a 9" circle. Place in prepared pans. (Don't worry if you can't roll it out to fit cake pan exactly. As it rests and rises, it'll fill out the pan).

Spray the outer edge of dough with cooking spray. Cover with plastic wrap and allow to rise in a warm area for ~1-1½ hours.

Sauce:

Combine ingredients and let sit for 1 hour.

topping:

Preheat oven to 475°F after dough has risen.

While the oven is preheating, go ahead and top your pizzas. Divide the sauce amongst the pizzas (~⅓ c. each) and spread, leaving about a 1" rim.

Spread with a thin layer of mozzarella. Add your choice of toppings to each pizza. Top with another thin layer of mozzarella.

Slide all three pans into preheated oven and bake until cheese is bubbling and outer crust is golden, ~12-15 minutes.

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I am sharing this post with:
Yeastspotting

50 Women Game-Changers (in Food): #34 Ella Brennan - Red Beans and Rice

2012-02-10T00:00:00.058-05:00

the "Gourmet" prompt...

34. Ella Brennan- “I didn’t know they gave awards for having fun,” was the New Orleans restaurant matriarch’s line on accepting the 2009 James Beard Foundation’s Lifetime Achievement Award. From Commander’s Palace on down, the Big Easy would have been Smaller and Harder without her help.

The restaurant business practically runs in her blood. She began as kitchen supervisor in her older brother, Owen's restaurant alongside another sister and brother (and their father could often be found greeting lunch customers before his heart attack in the early 50's. When her brother passed away at 45 years old, Ella was only 30 when she took on the role of restaurant manager of the family restaurant, Brennan's...which she brought to a whole new level.

She was dubbed Queen of Creole Cuisine by People magazine. One of her restaurants (Commander's Place) received a James Beard Foundation Award in 1996. Number one in Zagat and Food and Wine magazine customer polls each time surveys are done, it's no wonder she is heralded for "both an incomparable attention to detail and an unmatched style of hospitality and warmth". She is a mentor, teacher, and coach for young people with a passion for the restaurant world. She still works closely with her sister, niece and nephew, daughter and son at their restaurants.

There is a wonderful historical story of the Brennan's on their restaurant website of which I only touched on some highlights here.

I was unsuccessful in finding any books with Ella's recipes in them in my local library, but I did find some floating around online. This dish was inspired by the Red Beans and Rice at Brennan's New Orleans restaurant

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Red Beans and Rice

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: 20-30 minutes

Keywords: entree side vegan vegetarian nut-free soy-free sugar-free beans legumes American

Ingredients (serves 2)

~1½ Tbs. olive oil
¼ c. diced onion (~½ small onion)
¼ c. diced green bell pepper (~½ small pepper)
¼ c. diced celery (~1 stalk)
2 garlic cloves, chopped
1 heaping Tbs. Smoked Paprika
½ tsp. crushed red chile flakes
½ tsp. dried thyme
1½-2 c. cooked red kidney beans (light, dark, or a mix) + some reserved cooking liquid
salt
freshly ground black pepper
flat leaf parsley, coarsely chopped
~2 c. cooked brown basmati rice

Instructions

Heat olive oil in a large deep-sided skillet over medium heat. Once hot, add onion, bell pepper, celery, and garlic. Saute until the vegetables have started to soften and turn transluscent, 3-5 minutes. Add smoked paprika, crushed red chiles, and thyme and cook for about 30 seconds, stirring constantly.

Add beans and about ½ cup of their cooking liquid (or water). Stir and once everything starts to boil, lower heat to maintain a gentle bubble. Cook for ~15 minutes, stirring occasionally and adding a bit of water if the beans get too dry. You want them to maintain a bit of sauciness.

Season with salt and pepper to taste. Throw in a small handful of chopped parsley. Serve hot over steamed brown rice.

*brown basmati rice:

Start with about a cup of dry rice. Add rice and about one and a half its volume in water to a medium pot. Bring to boil, cover, reduce to simmer and cook ~20 minutes or until all water is absorbed and rice is just tender. If you start this right before you start the beans, it should all finish at about the same time.

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

I am sharing this post with:
MLLA (My Legume Love Affair) #44 hosted at Sweet Artichoke this month.

Brötchen, Matschbrötchen, and The Baker's Daughter by Sarah McCoy {book tour}

2012-02-09T00:00:00.150-05:00

The Baker's Daughter: A Novel

Author: Sarah McCoy

Publisher: Crown

Source: TLC Book Tours

hard cover: 304 pages

"foodie" elements: yes

random excerpt: Deedee had come over with two bottles of Château Morrisette. They'd drunk barefoot on the fresh-cut lawn, green clippings stuck to their toes. By the second cork pop, wine wasn't the only thing being poured into the night. Tipsy on illusive dreams, they forgot all their girlhood tears, talking of quixotic futures until even the lightning bugs turned off their lights; and for once, they understood why their daddy drank bourbon like lemonade. It was nice to pretend the world was wonderful--to gulp away the fears, hush the memories, let your guard down and simply be content, if only for a few hours. p.28

summary/synopsis (from TLC website): In 1945, Elsie Schmidt was a naive teenager, as eager for her first sip of champagne as she was for her first kiss. She and her family have been protected from the worst of the terror and desperation overtaking her country by a high-ranking Nazi who wishes to marry her. So when an escaped Jewish boy arrives on Elsie’s doorstep in the dead of night on Christmas Eve, Elsie understands that opening the door would put all she loves in danger.

Sixty years later, in El Paso, Texas, Reba Adams is trying to file a feel-good Christmas piece for the local magazine. Reba is perpetually on the run from memories of a turbulent childhood, but she’s been in El Paso long enough to get a full-time job and a fiancé, Riki Chavez. Riki, an agent with the U.S. Border Patrol, finds comfort in strict rules and regulations, whereas Reba feels that lines can often be blurred.

Reba’s latest assignment has brought her to the shop of an elderly baker across town. The interview should take a few hours at most, but the owner of Elsie’s German Bakery is no easy subject. Reba finds herself returning to the bakery again and again, anxious to find the heart of the story. For Elsie, Reba’s questions are a stinging reminder of darker times: her life in Germany during that last bleak year of WWII. And as Elsie, Reba, and Riki’s lives become more intertwined, all are forced to confront the
uncomfortable truths of the past and seek out the courage to forgive.

my thoughts/review: This is my first "favorite" read of the year. Great character development, picturesque historical descriptions, and skillful balancing of past and present are gracefully woven together like a cozy afghan that I wanted wrap myself in for extended periods of time. The tale of the Schmidt family during the time of Hitler...Elsie growing up more fortunate than most in that her family's bakery survived (all be it barely) through the Nazi occupation was thrilling. It made me yearn to know about my ancestors who, for all I know, may have experienced many of the same things. I can't begin to describe my feelings. It's "one of those". I find myself (oddly) at a loss for words. Other than to recommend it to fans of historical fiction and food. It ends with a wonderful little collection of recipes that span from 1940's Germany to present day Texas. I recommend baking up something tempting and spending some time along with your baked goods and this book.

I knew I had to make something even before I knew there were recipes at the back. I didn't page ahead, so it was a pleasant surprise to find a recipe for the Brötchen, which is exactly what I planned on finding a recipe for anyway. Each one of us (five) loved these simple orbs that were perfectly tender on the inside with a crusty outside. Heads were perched atop necks that were bobbing back and forth searching for more once they disappeared. They've made their way into our permanent rotation. Thank you, Elsie...

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Brötchen (+ Matschbrötchen)

by Heather Schmitt-González

Prep Time: 2½-3 hours

Cook Time: 15-20 minutes

Keywords: bake bread snack dessert chocolate flour German

Ingredients (12 rolls)

2½-3 c. (350 g-420 g) all-purpose flour
2¼ tsp. (7 g) active dry yeast
1 tsp. (4 g) superfine sugar
1 c. warm water, divided
1 Tbs. oil
1 tsp. salt

egg wash:

1 egg
1 tsp. water

To make 1 Matschbrötchen (Mud Bread Roll):

1 Brötchen (still warm is best)
1 schaumkuss (foam kiss), mallomar, or chocolate covered marshmallow

Instructions

Put 2½ cups flour into a large bowl and make a well in the middle. Pour yeast, sugar, and 2 Tbs. of the warm water into the well and mix these together (don't mix in flour yet). Cover the bowl with a kitchen towel and set in a warm place until the yeast is foamy (proofed), 5-15 minutes.

Add the rest of the warm water, oil, and salt. Using a wooden spoon, beat everything (including the flour this time) until well combined. Turn dough out onto a floured board and knead, adding as much of the remaining flour as needed to make a smooth, pliable dough.

Place dough in a greased bowl. Cover and let rise at room temperature until it has doubled in size, ~1 hour.

Punch down the dough and divide into 12 even pieces. Shape into rolls and place 3" apart on a greased and floured baking tray. Cover and let rise until doubled again, ~45 minutes.

Preheat oven to 450° F during last 15 minutes of rise time.

Cut a slit or a cross on top of each bun. Whisk egg and water together, then brush over the rolls. Slide into preheated oven and bake for 15-20 minutes until the tops are golden.

To make 1 Matschbrötchen (Mud Bread Roll):

Pull the warm bun in half. Place chocolate covered marshmallow in center and replace top. Squish together a bit and eat immediately.

I used a Dark Chocolate Covered Marshmallow Heart on a still very warm bun...and it is PURE HEAVEN!

both slightly adapted from The Baker's Daughter by Sarah McCoy

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"Kind of wonderful to think something as simple as bread can mean so much to people." ~Reba p. 265

about the author: Sarah McCoy is author of the novel, The Time It Snowed in Puerto Rico. She has taught English writing at Old Dominion University and at the University of Texas at El Paso. The daughter of an Army officer, her family was stationed in Germany during her childhood. She calls Virginia home but presently lives with her husband and dog, Gilbert, in El Paso, Texas. The Baker’s Daughter is her second novel. She is currently working on her next.

further info: website | blog | 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.

I am sharing this post with:
Yeastspotting

Fried Mozzarella Sandwiches

2012-02-08T00:00:00.024-05:00

This sandwich won't win any beauty pageants, but a plate stacked high with wedges of them will be the first thing your kids make a beeline for when they walk in the door after a "hard" day at school. In fact, it's pretty hard for kids of any age to resist melty cheese in a crispy-fried crust, isn't it? It is.

I'm gonna admit...they're pretty messy to make. My hands were covered in egg and bread crumbs from trying to hold them together and get everything to adhere before frying. But it was totally worth it. Totally.

That's it for today...a totally satisfying quickie. Nothing like a good quickie. That's what I always say. Okay. It's not. I don't always say that. But I'm saying it now.

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Fried Mozzarella Sandwiches

by Heather Schmitt-González

Prep Time: 5-10 minutes

Cook Time: 5 minutes

Keywords: fry appetizer entree sandwich snack cheese bacon

Ingredients (serves 2-4)

2 eggs
salt
all-purpose flour
dry bread crumbs, regular or panko
2-4 thin slices cooked bacon (or ham), optional
~3 oz. thinly sliced mozzarella cheese
4 slices white bread, crusts removed
olive oil, for frying

Instructions

Whip the eggs with a bit of salt in a flattish bowl. Sprinkle some flour over one plate and te breadcrumbs over another plate.

Make two sandwiches by dividing the bacon or ham (if using) and mozzarella between two pieces of bread and topping with the last two slices. Pinch the outsides of the bread together a bit.

Heat about 1/2" of oil in a skillet over medium-high heat.

Carefully (seriously, this is tricky) grab a sandwich and dip in flour on all four sides. Dip into eggwash and then into bread crumbs. Lower carefully into oil and fry until golden on both sides.

Lift out onto a paper towel-lined plate to soak up excess oil and repeat with other sandwich. Slice on the diagonal, if you wish. Serve immediately.

note:

Change it up by layering in a few fresh leaves of basil or some paper-thin slices of juicy tomato.

adapted from Apples for Jam by Tessa Kiros

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IHCC theme: February Potluck

Blue Corn Tortillas & Pueblo Carne Adobado (Pueblo Chile-Bathed Pork)

2012-02-07T00:00:00.008-05:00

I caught it. And I am NOT happy about it. The stupid (for lack of enough brain power to think of a better word) sickness that has been ravaging the country. Or at least the surrounding area. Poor Sweet Thang is on the tail-end of a month-long battle that included antibiotics, other prescriptions, plenty of over-the-counter meds, and lots of lovin'. Drama Queen didn't get it full blast (knock on wood), she just needed a hit of decongestant to ease the pressure on her ears. Mexi caught it full-blast last week (one minute you're fine, the next you feel like you've been hit by a steamroller). I thought...hey, I'm gonna make it past it...along with Lyrical Teen. Well. Wrong. A few nights ago I went to bed fine and woke up with a sore throat and the inability to swallow gracefully. Not to mention the ice picks stabbing my brain and the crazy pains in my neck and my back. It doesn't help that I watched Contagion last week. Lyrical Teen triumphantly claimed that he was Matt Damon. And I wasn't. Grrrrrr. Okay, that will make no sense if you didn't see the movie, but I don't want to ruin it for anybody who hasn't seen it.

And you know what really sucks about not having a "real" (ie...paying) job? Lack of insurance. (No worries, the kids are covered...it's just us adults that are screwed.) So. This morning after the kids were off to get some learnin', Mexi and I decided to drive over to the local Health Clinic to see if we could be seen. Fortunately for him, he'd been there before, so he got an appointment for tomorrow. I, on the other hand hadn't, so I couldn't be seen until the end of February. Great. So, when I'm dead or close to it. So the big dilemma ensues in my head. Do I go to the emergency room and rack up a bill that will probably be about 500 smackers? I could go to our "regular" doctor and rack up a significantly lower bill, but a bill still. Or I could get some antibiotics from an "underground" source. Within minutes. No, I'm not even sure if I need antibiotics, but I have been through enough bouts of ear/sinus infections in my day to know how they feel. Add some of the Mucinex that you have to get behind the counter...good to go. I hope. Obviously that was what I chose.

But really, this is all just leading up to the reason we were out driving around this morning. After I'd tossed back 500 mg of my underground meds, hubs asked if I was hungry. Well, yes. But it hurts to eat, so I don't really crave anything. We went into one of the many local mercado/taquerias anyway and I stared at the board trying to decide what the easiest thing to swallow (literally) would be. Often times, if you know somebody or "look the part", you'll get suggestions that aren't even listed. I think this guy took one look at us and knew he had to suggest the Posole Verde. And Menudo, but if it's not the kind that involves a young Ricky Martin, then I'm not interested. Praise the heavens for posole, though. The bowl was warm and deep with a low-dose of "green" heat, chewy hominy and tons of tender chicken shreds. Once I squeezed my lime wedges over it and piled on the lettuce, cilantro, and onions...I was able to let the comfort slide down my throat with minimal pain. And funny that even in the midst of feeling like sh*t, I lamented not having my camera with me.

Okay, I know it's not very clear, but what I was trying so round-about-ly to convey is that Mexican and Southwest-style food is everyday fare for me. It's been my favorite my whole life. I have easy access to ingredients, we have an actual "Little Mexico" in our town, I'm married to a Mexican. And I realize, after talking with distant friends, that this is something I just take for granted. I can't imagine not having chiles and masa at the ready. Well, upon cooking with a great group of bloggers spread across the globe, I realize that not everybody has such easy access. What I thought was a simple, everyday dish can actually seem exotic to some. As we continue to cook through Flatbreads & Flavors (2 "assignments" a month), I look forward to being challenged by cuisines from other locales...ones that may not be so comfortable to me...that aren't "my norm". But I am ALWAYS happy to be eating Southwest and Mexican-inspired dishes like the Tortillas and Chile-Bathed Pork that you see here. For me, this is comfort food at its finest. Guajillo chiles don't carry much heat, so really it's just a bunch of very flavorful cubed pork wrapped in soft, steaming corn tortillas.

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Pueblo Chile-Bathed Pork and Blue Corn Tortillas

by Heather Schmitt-González

Prep Time: overnight

Cook Time: 1 hour 15 minutes

Keywords: simmer bread entree pork cornmeal chiles Southwest Mexican

Ingredients (serves 4)

Pueblo Chile-Bathed Pork (Pueblo Carne Adobado):

~1¾ lbs. lean boneless pork
2 oz. dried guajillo chiles, stemmed
¾ c. hot water
½ tsp. salt
2 cloves garlic, minced
1 Tbs. dried oregano
2 Tbs. olive oil

Blue Corn Tortillas

1½ c. blue cornmeal
1½ c. boiling water
¾-1 c. unbleached all-purpose flour

Instructions

Pueblo Chile-Bathed Pork (Pueblo Carne Adobado):

Cut pork into small chunks. Place in a shallow nonreactive dish.

Prepare chile sauce by combining chiles and water in a blender and blending to a smooth paste. Add salt, garlic, and oregano; blend well.

Pour sauce over the pork and toss to coat. Cover and allow to marinate for 12-24 hours in the refrigerator.

Heat a deep skillet or heavy-bottomed saucepan over medium-high heat. Add the oil. When hot, add the meat and saute until browned, stirring frequently. Add about ½ cup of water, partially cover and simmer over medium-low for 1 hour.

Serve with blue corn tortillas (or any type), crema or sour cream, and some pico de gallo (I used kumatos, scallions, lime juice, cilantro, jalapeno, garlic, and salt & pepper to make this pico).

Blue Corn Tortillas:

Place cornmeal in a bowl, pour the bowling water over and stir to mix. Let sit for 15 minutes. Stir ¼ cup flour into cornmeal, and turn this mixture out onto a work surface spread wtih ¼ cup more flour. Knead for 2-3 minutes, incorporating the flour into the dough...adding more flour as needed until dough is soft and no longer sticky. Return dough to bowl, cover and let rest for 30 minutes.

Divide dough into golfball size pieces and press in a tortilla press lined with plastic (or sprayed).

Cook on a preheated comal or heavy skillet (preferably cast-iron) for about a minute per side,

or until flecked with brown on both sides and cooked through.

Remove and keep wrapped in a kitchen towel while you repeat with remaining dough.

pork and tortillas adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid

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In the second half of this month, we'll head to Penang (yes, completely out of my norm) to explore with some Coconut Milk Chicken Curry and Lacey Coconut Milk Pancakes. I can't wait!

Check out more variations from other participants in this challenge:

1. Heather

2. Natashya

3. Astrid

4. Baking Soda

5. Soepkipje

6. Gretchen Noelle

This linky list is now closed.

I am sharing this post with:
Flatbreads & Flavors Group
Dairy-Free (don't add crema) for Allergy Free Wednesdays

Chipotle-Glazed Squash Skewers {the Food Matters project}

2012-02-06T00:00:00.077-05:00

Today kicks off an exciting new venture that involves delving into the world of eating healthier by more unprocessed, whole, and natural foods into our lives and diets. If you've hung around here long enough, you probably know that I'm a huge fan of Mark Bittman and all that he does. He was our features cook/chef for six months over at IHCC, and since that time of cooking with him on a weekly basis, I haven't let him out of my line of vision. One of the first cookbook I ever bought all for myself and by myself many moons ago was How to Cook Everything. And many years later, when I came across Mark Bittman's Kitchen Express, it renewed my interest in Bittman. Shortly after he released Food Matters: A Guide to Conscious Eating, which is basically a plan for responsible eating that's as good for the planet as it is for your weight and your health.

While Food Matters contained 75 recipes, he followed it up with The Food Matters Cookbook which contains 500 recipes...revolutionary recipes for better living, to emphasize the subtitle. The Food Matters Cookbook is a "guidebook to resposible eating" that emphasizes Bitty's easy-going approach to everything in the kitchen. No preaching, just a fantastic, flexible argument for eating more plants while cutting back on animal products, processed food, and junk food. It's not about avoiding certain food...it's about ratio. Filling your plate with more whole grains and vegetables and using meat sparingly and as a garnish. And since I am the ultimate cheeseslut and dairy-lover who also enjoys a juicy steak, slow-cooked fall-apart pork, and the occassional Cheddar Jalapeño Cheeto...I love this approach. And I'm not the only one.

Sarah from 20 something cupcakes and Kate from Cookie + Kate feel the same way and decided to take it to the next level by starting a sort of cook-along group called The Food Matters Project. Basically, The Food Matters Cookbook will be our guide as a different blogger hosts every week. The host will pick a recipe from the book and post it on their blog on a given Monday. All of the other "players" will make the same thing, posting it on their blog with a link back to that weeks host...who will feature the recipe at their place. With so many different bloggers out there, it'll be a fun experiment to see everybody's interpretation of Bitty's recipes...especially since he offers so many fantastic variations.

So, if you're interested in cooking along, head on over and check out the schedule...you can even sign up for a hosting spot, if you wish.

Sarah of 20 something cupcakes is kicking things off this week at her place with her choice: Chipotle-Glazed Squash Skewers. I mentioned my adoration for roasted winter squash not too long ago. That earthy sweetness is perfectly complimented by the slow heat of smoky chipotles and a kiss of honey. Pass the skewers with lime wedges for adding a hit of bright citrus and a smattering of grassy cilantro for scattering. Smattering for scattering. Ha! I'm not changing that...it's fun to say. Okay fine...with a pile of chopped green cilantro for scattering. You could serve these on their own or atop a pile of warm farro laced with wilted greens...my personal favorite. Heck, I think they'd make a great accompaniment to Turkey-Lettuce wraps, as well.

So, a delicious choice to get us started. Next week we're talking Popcorn and the week after that I'll be hosting. Let me just say it has something to do with roasted red peppers, herbs, and glorious garlic. If you're interest is piqued, you can check out the schedule and cook-along!

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the Food Matters project: hosted this week by Sarah of 20 something cupcakes

Peanut Butter Nutella-Swirl Cookies {World Nutella Day}

2012-02-05T00:00:00.065-05:00

I find it nearly impossible to actually use my Nutella. I think I've mentioned this before. If I have a jar, it turns into a covetous situation. Which, to be quite honest, is the reason that I only buy a jar about twice a year or so (unless I have a specific purpose for it, that is). I like it as dessert. All by itself. On a spoon. The biggest one I can find. I figure after a healthy meal, when I'm feeling like something chocolaty, digging in and coming away with a heaping spoonful...just one...isn't so bad. Because really, how could something so good be bad!? Fortunately for me, I am the only one in the house who likes it. I don't try to convince them otherwise. I know one day they'll see the error of their ways. I am happy to let them discover it in their own time.

So, for the rare times when I lend my jar to a recipe, it had better be a good one. This. Is a good one. Peanut Butter cookies are one of my top 5. I figured they could only benefit from a handsome swirl of Nutella. They did. Beautifully peanut-buttery and chewy, yet crumbly and Nutella-enhanced. Anyone?

Even the Nutella-naysayers that surround me loved them. Figures. Happy World Nutella Day!

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Peanut Butter Nutella-Swirl Cookies

by Heather Schmitt-González

Prep Time: 10 minutes + resting time

Cook Time: 9-12 minutes

Keywords: bake dessert peanut butter Nutella cookie

Ingredients (~2½ dozen)

4 oz. (½ c.) unsalted butter, softened
¾ c. smooth peanut butter
½ c. superfine sugar
½ c. packed brown sugar
1 large egg, at room temperature
½ tsp. pure vanilla extract
¾ tsp. baking soda
½ tsp. salt
1¾ c. all-purpose flour
¼ c. Nutella

Instructions

Cream butter, peanut butter, and both sugars together until light and fluffy. Beat in egg and vanilla.

Add flour, baking soda, and salt and beat until just combined. Plog Nutella on top of the dough in small spoonfuls, then swirl through gently using a thin butter knife.

Chill dough for at least 15 minutes in the refrigerator.

Preheat oven to 350° F.

Grab a piece of cookie dough that is about the size of a golfball (roughly a scant Tablespoon). Roll as best as you can into a ball. The dough is slightly crumbly, though...so it may help to put a bit of cold water on your hands and press together.

Place balls on a parchment/silpat lined sheet tray. Using a fork (dip in water between cookies to keep it from sticking), make a criss-cross pattern on the top of each dough ball, pressing gently.

Bake until edges are slightly golden, ~9-12 minutes.

Let cookies sit on sheet for 2 minutes after removing from oven before transferring to a wire rack to finish cooling.

note:

These cookies are a bit sandy and crumbly, yet perfectly moist and chewy in the center. Peanut buttery with hints of Nutella in each bite. Enjoy warm with a cold glass of milk.

adapted from Delightful Bitefuls

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World Nutella Day created by Sara of Ms. Adventures in Italy and Michelle of Bleeding Espresso

Aromatic Salt (sale aromatico)

2012-02-04T00:00:00.038-05:00

You've gotta love having a little stash of tasty, aromatic salt hiding out in the fridge waiting to be pulled out at the last minute to add pizzazz to almost any savory dish. You've also gotta love the word pizzazz. Pizzazz! Go ahead say it. PIZZAZZ! Fun, right? Although once I've said it a certain number of times, it starts to come out sounding like something Gomer Pyle would say. Pizzaayuhzz.

But truly, if you whip up a batch of this when you have fifteen spare minutes, you'll be in for many future moments of pleasure. Grilling a steak? Sprinkle it with some of this aromatic salt as soon as you turn it. Watch it melt into the warmth and smell the sweet fragrance of garlic and herbs with an undercurrent of bright lemon. Sprinkle it on fish. Season under the skin of a bird before you roast it. Drizzle some new potatoes with olive oil and then give it a shower of this goodness before giving it a roast in the oven. Toss it in hot, buttered broccoli or green beans. Use it to flavor homemade cheese. You name it, you'll want to include it.

You may feel a certain pull. Something guiding you to the fridge. And maybe you'll find yourself opening up the container holding your booty and then reaching in to take a little pinch. Pungent, spicy, lemony, herby salt. It's like that.

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Aromatic Salt

by Heather Schmitt-González

Prep Time: 15 minutes

Cook Time: n/a

Keywords: condiment herbs salt

Ingredients (~6¾ oz.)

~2 oz. thyme (or rosemary) sprigs
~1¾ oz. sage sprigs
2-4 small dried red chiles
2 bay leaves
zest of 1 lemon
3 garlic cloves, peeled
¼ oz. black peppercorns
9 oz. salt (kosher, coarse or flake sea salt, or a mix)

Instructions

Pull the thyme (or rosemary) sprigs from the stems...or leave the thyme on the stems if they are soft. Pull the sage leaves from the stems. Place both in a food processor (I use a small one left over from when my babies were actually babies and I made baby food) along with the bay leaves, chiles, lemon zest, and garlic. Pulse-chop until everything is in tiny pieces.

Transfer to an airtight container with a lid. Grind the peppercorns and stir them into the mixture along with the salt. Mix thoroughly and keep in the refrigerator.

note:

If you like heat, add all of the dried chiles, seeds and all. If you aren't sure, start with two. Cut a slit in the side and shake out most of the seeds before adding to the processor. You can always grind up more if you decide you want it spicier.

adapted from Twelve by Tessa Kiros

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IHCC theme: Some Like it Hot-And Spicy!

50 Women Game-Changers (in Food): #33 Christopher Hirsheimer & Melissa Hamilton - Jam Tart

2012-02-03T00:00:00.061-05:00

the "Gourmet" prompt...

33. Christopher Hirsheimer and Melissa Hamilton- Food royalty. Hirsheimer (yes, she’s a she) co-founded Saveur and shot all its food; Hamilton ran Saveur’s test kitchen, and is sister to Gabrielle, of restaurant Prune and memoir Blood, Bones & Butter fame. Now they run Canal House, the indie food magazine and book imprint.

I didn't know their names, but I'm more than familiar with their work. Saveur has always been my favorite food magazine. I carry it along with me when I drive to visit friends and family. I've been known to convince people to get a subscription by pouring through the articles and the recipes and then cooking something up with them. But through all that, I still didn't recognize the name Christopher Hirsheimer as being one of the founders and executive editor. Or Melissa Hamilton who ran Saveur's test kitchen and was the food editor.

Hirsheimer also served as the food and design editor for Metropolitan Home magazine. She's a writer and a photographer. Hamilton also served as the exective chef at Hamilton's Grill Room (Lambertville, NJ) which she co-founded.

Together they joined forces, giving up life in New York and opting for a "simpler existence" to form Canal House Cooking. The Canal House series celebrates fresh ingredients and features recipes for cooks at any experience level. Christopher photographs the food for the book, as well...and I see that Melissa does the illustrations.

Canal House Cooking volume 7 is subtitled La Dolce Vita and features food from Italy. Though they'd both been to Italy before, "they decided to rent a rustic old farmhouse in Tuscany with a long table for dinners outside, a grape arbor, apple and fig trees, and a spare kitchen with a classic waist-high fireplace with a grill". Sounds like my idea of heaven. This tart is slightly adapted from this book.

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Jam Tart

by Heather Schmitt-González

Prep Time: 1 hour 15 minutes (mostly unattended)

Cook Time: 25-30 minutes

Keywords: bake dessert pie

Ingredients (1 - 9" tart)

for the pastry:

2 c. flour
¼ c. superfine sugar
1 tsp. salt
8 Tbs. cold butter, diced
1 egg
1 egg yolk
1 Tbs. Bison Grass Vodka (or white wine)

for the tart:

~¾ c. fruit jam (any flavorful, good quality)
1 egg, lightly beaten with a little water

Instructions

for the pastry:

Mix the flour, sugar and salt together in a large bowl. Add the butter and work it in with a pastry blender or your finger tips until mixture resembles wet sand. Lightly beat the egg and yolk together. Add the eggs and wine (or vodka) to the dough until it just holds together. Be careful not to overwork or dough will be tough. Wrap in plastic and refrigerate for at least 1 hour.

making the tart:

Preheat oven to 375° F.

Roll out two-thirds of the dough on a lightly floured surface to an ⅛-inch thickness. Wrap the dough around the rolling pin, and lay across a 9-inch tart pan with removable bottom. Cut off the excess. Prick the pastry bottom all over with a fork. Spread jam over bottom of tart.

Roll out the remaining pastry on a lightly floured surface. Cut dough into ¼-inch wide strips. Lightly twist and lay the strips in a diagonal lattice on top of the jam. Trim the strips to just inside the tart shell, then gently press the outside edge of the crust down over the ends of the strips. Brush pastry with egg wash.

Bake until golden, ~25-30 minutes. Remove the warm tart from the pan and allow it to cool on a rack.

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*this recipe was slightly adapted from Canal House Cooking Volume N°. 7: La Dolce Vita

*source: Andrews McMeel Publishing

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

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Tamal de Fresa (Strawberry Tamales) {she made, ella hace}

2012-02-02T00:00:00.047-05:00

Tamales. I like 'em. I like eating them. Sometimes I even like making them. I'll usually go for a pork bathed in red chile sauce or pulled chicken in a salsa verde. Toast 'em up on the comal and add a shmear of crema. Doesn't get much better than that. So, when Leslie and I decided that we were going to talk about tamales for this month's edition of she made, ella hace, I decided I wanted to change things up a bit. Go sweet.

I don't usually...okay ever...make sweet tamales because hubby always seems less than enthused when I mention them. He's not much for the ones with raisins and nuts in them. So, I decided to make a small batch and put him to the test. All hot air? My guess was yes. I was seconds away from making a bright green lime version, but at the last minute I went with strawberry. That's just what I was feeling that day. Ah, who am I kidding. Hubby loves strawberry anything. That had something to do with it.

I was on the look-out for some pink masa...or some blue masa...but short of grinding my own, there was none to be found. I would have loved to find some pink- can you imagine the glorious color when you peel back the corn husks? I can. And even though I knew it would turn my strawberry tamales purple, I decided on using blue masa. Well. Sort of. I had blue cornmeal and I poured it into the blender and ground it up as fine as I could get it. Then I went half and half with white masa. And purple was indeed what I wound up with.

They were good...but they weren't my favorite. And it wasn't the color. I don't know what it was really. I'm trying a lime version next time. Oh, as for my prediction. Hubby being all hot air and such. Do I know him or what? He ate them all minus the couple I ate. He took them to work and shared them. He gave me (what I consider to be) the ultimate compliment. After his first bite, he said "I'm back in Mexico".

So really, it's all a matter of personal tastes. What are your feelings on sweet tamales?

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Tamal de Fresa (Strawberry Tamales)

by Heather Schmitt-González

Prep Time: 30-45 minutes

Cook Time: 1-1½ hours

Keywords: steam snack dessert vegetarian masa strawberries Christmas Dia de los Muertos Mexican

Ingredients (~2 dozen)

30+ dried cornhusks
1 pint fresh strawberries
½ tsp. pure vanilla extract
pinch salt
8 oz. (1 c.) butter, at room temperature
½ c. vegetable shortening
1 c. superfine sugar
½ tsp. baking powder
2 c. masa harina (white, blue, pink or a mixture)
1¼ c. whole milk, at room temperature

Instructions

Rinse cornhusks under cold water. Place them in a deep dish or bowl and cover with boiling water and put a plate or something else on top to keep them submerged. Let sit for at least 30 minutes or until soft.

Wash and dry the strawberries. Remove the stems and place in a bowl. Mash with a potato masher, but leave them a bit chunky. Stir in vanilla and salt. Set aside.

In a bowl, combine butter, shortening, sugar, and baking powder. Mix with paddle attachment until very creamy. Add masa harina and mix well (it should look like coarse meal). Continue to mix, adding a bit of the milk and alternating with the mashed strawberries until fully combined.

Drain the cornhusks and scoop about ¼ cup of the batter in each husk, spreading it around with your fingers or the back of a spoon, leaving at least an inch all the way around and a little bit more on the long sides. Fold one of the long sides toward the center, and then fold the other long side on top. Tuck the exposed sides underneath and tie with a thin strip of husk. If your husks seem too small, overlap two of them to make a large wrapper.

Fill a steamer pot with enough hot water to almost touch the steam tray. Cover bottom of tray with leftover cornhusks and arrange tamales vertically, standing them open-side up so that they rest against one another. Cover with any remaining leaves or scraps. Put on the lid and cook over medium heat until the tamales slide out of the wrappers, ~1-1½ hours. Add more boiling water to the bottom of the pot as needed (you don't want it to all evaporate).

Serve warm. The tamales can be cooled and stored in freezer, wrapped tightly, for up to 3 months.

slightly adapted from My Sweet Mexico by Fany Gerson

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I almost went savory and shared these Tamales Verde with you today. Really, they're pretty basic. Cooked, shredded chicken thighs tossed in a charred salsa verde, wrapped in masa, rolled and steamed. Serve 'em with extra salsa verde and you're good to go! Tamales for dinner and dessert.

And honestly, can you ever really have too many tamales? I think not. On that note, why not head on over and visit Leslie. She made some tamales de puerco I know you'll want to add to your plate!

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.

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