My Georgetown and Boston book parties at JMcLaughlin two weeks ago were amazing – thanks to everyone who came out! After three days of traveling I was happy to arrive home late Thursday night. (I am not used to traveling so frequently!) It was such a reward to hug my daughter after not seeing her for a few days. On Friday, to spend a little time together, I went to school with her and chaperoned a class field trip. Never underestimate how much fun it can be take a bird walk with a bunch of preschoolers! By the end of the day I was tired and ready to put my feet up and enjoy a glass of wine. For dinner I knew I didn’t have a lot of time to pull together an involved dish so I decided enlist of my powernap powers and dream up a new pizza recipe for a quick, easy dinner.

With the contents of my crisper dangerously close to wilting beyond the point of no return I hurried them onto fresh rolled out ball of pizza dough that I always keep on hand. In keeping with my daughter’s wishes I made half of the pizza straight up classic cheese with red sauce. For our half I used up the remaining mushrooms, arugula, and the last of our fresh mozzarella. I also dotted on a small handful of yellow tomatoes since there wasn’t much else I could do with so few. While the pizza baked in the high oven my daughter and I built a few awesome lego towers and caught up on the week. Is there any better way to spend a mellow Friday night? I can’t think of it.

Mushroom Arugula Pizza

1	ball store-bought pizza dough
½	pound fresh mozzarella, thinly sliced
1	cup mushrooms, sliced
2	cups fresh arugula, washed and dried

1. Preheat the oven to 450F.

2. Roll out the pizza dough to fit a pizza stone or large rimmed baking sheet. Brush the olive oil over the dough and bake it for about 10 minutes, or until it is lightly browned.

3. Remove the crust from the oven and top with the mozzarella, mushrooms, and arugula. Return the oven to bake for another 12 to 15 minutes or until cheese is browned and bubbly and the crust is crisp and golden. Remove from the oven, allow to cool, and serve!

Pizza is always a good, healthy meal at the end of a long week. Keep up the health factor by loading it up with veggies and light cheeses!

10 minutes prep time, 20 minutes bake time

 

This is a delicious meal that we loved – though my daughter preferred her red sauce/cheese side to ours!

 

• Main Courses
• arugula, Mushrooms

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1. 10 Easy & Delicious French Recipes Everyone Should Know
2. Thin & Crispy Chocolate Chip Cookies
3. Stovetop Pizza
4. Pinkalicious Pink Lemonade Cupcakes for Mother’s Day

1. Pancake Breakfast: There is nothing quite like a stack of piping hot pancakes for breakfast. Get the kids involved slinging the batter to and fro then top them with homemade berry syrup.

2. Cinnamon Scones: Kids and adults alike love scones. Whip up these pretty treats the night before and bake them in the morning.

3. Peppermint Brownies: Minty fresh brownies always satisfy Mom’s sweet tooth. Wrap them up in a little plastic baggy and give them to her in the morning for an unexpected treat.

4. Roasted Tomato Soup: This delicious soup is so easy to make and pairs perfectly with a small cheese plate, some bread, and a glass of prosecco.

5. Grilled Chimichurri Amarillo: This awesome steak dinner is perfect for Mom, and the whole family. Fire up the grill in her honor and hand her a margarita (see below) to enjoy while you cook.

6. Watermelon Margaritas: Obviously! I mean, after all, Mom certainly deserves a toast in her honor!

What’s Going on Today: Sunday at home; time to grill!

Tonight’s Menu: Super Duper Guacamole Burgers, sweet corn, grilled Parmesan asparagus, white wine

Naptime Goals: Prepare burgers, shuck corn.

Every year my husband and I like to come up with a new burger recipe or two. A juicy grilled burger is our personal version of summer comfort food. Last weekend we were enjoying a little downtime and decided to start thinking of a new variation for summer 2012. After all, it is just around the corner and we would hate to start Memorial Day without at least one new burger recipe in hand! This year we drew inspiration from a Cinco de Mayo celebrate we’d attended and decided to try deconstructing our favorite guacamole dip and presenting it as a burger topping instead.

We’d spent the morning at the local fair my daughter was especially exhausted. When she went down for her nap I set about getting things prepped for our grilling feast. Since I knew our toppings would be so flavorful I only added minimal season to the meat patty. Then I molded our burgers and left them in the fridge until the coals were lit. I firmly believe burgers always taste better when paired with sweet corn I’d picked some up and shucked it as well.

In keeping with our lazy Sunday mindset we fired up the grill around 5pm and cooked up our burgers in no time. While they cooked I sliced up a fresh avocado, tomatoes, and red onion. These were quickly placed on top of our piping hot burgers and closed them with toasted buns. Along with our sweet corn and asparagus this delicious meal was all we needed to complete our spring weekend at home.

Super Duper Guacamole Burgers

serves 4

2	pounds ground beef
6	dashes hot sauce
1	teaspoon kosher salt
½	teaspoon freshly cracked ground pepper
1	avocado, quartered
½	red onion, sliced thinly
1	medium tomato, sliced thick into 4 slices
4	teaspoons sour cream

1. Add the ground beef, hot sauce, salt and pepper to large bowl and mix well with your clean hands. Mold the meat into four burgers of equal size. Place on a plate and cover with plastic wrap, chill until dinner.

2. Before serving, grill the burgers to desired doneness. Top each burger with one quarter the avocado, a couple slices of onion rings, and one slice of tomato. Swipe the top of each bun with one teaspoon of sour cream and serve.

These burgers can easily be doubled or tripled to serve a crowd!

10 minutes prep time, 15 minutes cook time (depending on grill)

We loved the creamy avocado, ripe tomato, and sliced onion on top of our patties. My daughter wasn’t so keen, but she liked the burger on its own.

 

 

• Main Courses
• Avocado, Beef, Tomatoes

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1. Asparagus Breadsticks
2. 7 Ways to Save & Eat Well at the Grocery Store
3. Strawberry Shortcake Pancakes for Mom

The classic yellow layer cake with chocolate frosting is a mainstay recipe in our house. It is my husband’s favorite cake of all time so it was no surprise to me when he requested it yet again for his birthday last month. Of course I was happy to make it, but I couldn’t help but wonder if it was time for a small change. I wanted a simpler single layer cake with a creamier texture. I also wanted to try it with a vanilla frosting instead of chocolate since my daughter is “really into vanilla” (her words, not mine) these days.

Despite my hectic California trip pulling this new cake together when I got home was a cinch. I added several egg yolks and a healthy dose of vanilla extract to give it a dense poundcake-like texture. For the frosting I whipped up our usual vanilla buttercream but also added a healthy scrape of vanilla beans so you could literally see them in the frosting.

My daughter decorated the cake when she got home from school with silver and chocolate sprinkles. She was so proud of the sparkly topping! After dinner we added a candle (my husband has vetoed the idea of amount of candles equaling age on his cakes) and sang him the birthday song.

Vanilla Birthday Cake with Vanilla Bean Frosting

1 2/3	cup all-purpose flour
2	teaspoons baking powder
1	large pinch kosher salt
¾	cup unsalted butter, softened
1	cup sugar
9	large egg yolks
2/3	cup buttermilk
1	teaspoon vanilla extract

1. Preheat the oven to 350F. Butter and flour a 10″ springform pan and set aside. Mix together the flour, baking powder, and salt and set aside.

2. In a stand mixer beat the sugar and butter until fluffy, about 6 minutes. Then add in the egg yolks in three parts, beating well after each addition.

3. In a mixing up whisk together the buttermilk and vanilla. Add the buttermilk and flour mixture alternately to the eggs, beating well after each addition. End with the buttermilk.

4. Pour the smooth batter into the springform pan and bake for about 40 minutes, or until a cake tester comes out clean and the top springs back lightly when touched. Allow the cake to cool in the pan for 10 minutes, then remove the sides and allow the cake to cool on a wire rack completely.

5. Follow recipe for vanilla buttercream. Ice the cake completely once it has cooled!

This cute cake is really fun for a simple celebration and can be dolled up for a fancy occasion.

20 minutes prep time, 40 minutes bake time

This was a huge hit!

• Bread & Desserts, Potlucks & New Parents

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I am so excited for my book signing in Georgetown tonight! While I get ready I thought I’d stop in with a favorite recipe from Thailand. As you’ll see in my posts on The Seafood Spot, my friend Nicole and I instantly fell in love with Tom Yam Goong, the national dish of Thailand, upon first sip. We were so infatuated by the spicy, sweet, citrus flavors that we made up our own version of soup wars for the bulk of our trip. We ordered it nearly every where we went comparing recipes from restaurant to restaurant!

Along the way we lucked out and were given a recipe for the delicious soup. I promise, if you love this soup, or any kind of spicy, sweet, shrimp soup, you will adore this version. Happy eating and I hope to see you tonight!

Tom Yam Goong

makes 2 servings

1	cup chicken stock
½	cup (about 6) prawns, peeled and cleaned
1	stalk lemongrass, thinly sliced
¼	cup galangal root, thinly sliced
1	keffir lime leaf, crushed
2 to 3	small chilis (red thai chilies or serrano peppers) crushed
¼	cup small mushrooms, quartered
2	teaspoons fish sauce
2	teaspoons fresh lime juice
1	teaspoon white sugar
1	teaspoon chili paste in oil
¼	cup fresh coriander leaves, roughly chopped
¼	cup fresh shallots, chopped

1. Bring the stock to a boil over medium heat.

2. Stir in the lemongrass, kefir lime leaves, lime juice, galangal, shallot, chili paste and fish sauce and boil for three minutes.

3. Add the mushrooms and prawns and boil until cooked. Scoop into bowls and top with coriander. Serve!

 

The longest part of preparing this soup is assembling the ingredients. For less spicy soup reduce the number of chilies and remove their seeds. For a silkier soup add 1/3 cup of coconut milk.

30 minutes prep time, 10 minutes cook time

We love this soup so much and I plan to make it at home soon!

 

 

• Soups
• Chili, Lemongrass, Shrimp

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May 1st in Georgetown, DC from 6 – 8pm!

May 3rd at JMcLaughlin in Wellesley from 3 – 5pm!

This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.

I have been a longtime fan of Elizabeth Bard’s romantic foodoir, Lunch in Paris. Elizabeth’s friendly voice is so enjoyable and her Paris adventures, both foodie and romantic, make for a delightful read. Naturally, I gravitate toward any book containing recipes, especially contemporary French ones, which is why I’ve cooked my way through half the book over the past year. One of the recipes I’ve been turning to again and again is the simple french yogurt cake. I know the yogurt cake is ubiquitous in many french cookbooks, but this particular recipe is especially moist and I like it better than all the other ones I’ve tried.

The other day when I turned to make this yet again for simple treat I realized my frozen apricots from last summer were all used up. However, my frozen rhubarb was not. You all know I ration my frozen rhubarb verrry carefully – god forbid I run out before rhubarb is back in season! – but with it just coming into markets around here I felt secure adding the last of my stock to this luscious treat. In true French-style I assembled this cake with my daughter and it baked while she was at school. By the time she got home she was able to enjoy a fresh slice for snack.

Rhubarb Yogurt Cake

adapted from Lunch in Paris by Elizabeth Bard

1	cup plain full-fat yogurt, well-stirred
1	cup granulated sugar
1	large pinch sea salt
½	teaspoon almond extract
½	cup vegetable oil
2	large eggs
1 ½	cups all-purpose flour
1 ½	teaspoons baking powder
1	teaspoon baking soda
1	cup rhubarb, chopped into ½-inch pieces

1. Preheat the oven to 350F. Lightly oil a 10-inch round cake pan and line the bottom with parchment paper.

2. In a large bowl whisk the yogurt, sugar, salt, and almond extract until smooth. Pour the oil into the batter slowly, whisking until smooth. Add the eggs and whisk the batter again until smooth.

3. Sift together the flour, baking powder, and baking soda in a small bowl and fold it into the wet batter until just combined. Pour the batter into the cake pan and scatter the chopped rhubarb on top.

4. Bake the cake for about 45 minutes, or until a cake tester comes out clean and the top springs back lightly when touched. Allow the cake to cool for 10 minutes, then lift it out with the parchment paper and allow it to cool on a wire rack.

This cake is best stored at room temperature, keep it covered with aluminum foil on the counter top, it will stay for a few days. It also tastes great for breakfast!

10 minutes prep time, 45 minutes bake time

I loved the rhubarb topping with almond extract, it gave it a nice warm flavor with nutty undertones.

 

• Bread & Desserts, Homemade Gifts & Bake Sales, Potlucks & New Parents
• Rhubarb

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What’s Going on Today: Grilling Season kick-off!

You know you live in the Northeast when the first day of grilling is a family event. My husband and I are grilling fanatics and although we technically could grill all year long (frostbite is no biggy, right?), we save our tried and true grilling days for summer. This year our first grilling feast happened to coincide with the beginning of asparagus season so we decided to combine two of our favorite spring food events for a little grilled experiment.

Ina Garten’s roast asparagus with Parmesan is one of our all-time favorite ways to make asparagus so I decided to see if I could translate that to the grill. We usually grill asparagus raw without any prior marinating. If the heat is medium-low the thick stalks cook through without blistering too much. For my new recipe we grilled the asparagus over indirect medium heat and drizzled it with a spritz of lemon juice, olive oil, salt, and Parmesan after it had been transferred to a platter. The Parmesan melted instantly over the smokey hot asparagus. We didn’t return it to the grill to melt further like in Ina’s oven roasted version. Instead we just let the heat of the freshly cooked vegetables take care of that.

We loved the final result from our grilled asparagus experiment. In short order the raw asparagus was cooked through, tender, and sweet. The salty Parmesan provided just the right contrast to the blistered asparagus skin. I can already tell you this will be added to our roster of favorite grilling recipes this summer. Let the season begin!

Grilled Parmesan Asparagus

1	bunch fresh asparagus (thick stalks preferable), ends trimmed
1	tablespoon olive oil
1	lemon wedge
1	pinch kosher salt
1	tablespoon finely grated Parmesan cheese

1. Warm a grill to medium heat and place the asparagus indirectly over the heat (just the side of the main heat source). Cook it for about 2 – 3 minutes per side, rolling it gently as necessary until the grill marks cover the stalks and the skin is lightly blistered.

2. Remove the asparagus from the heat and place it on a large tray. Immediately drizzle it with the olive oil and a squeeze from the lemon wedge. Then scatter a pinch of salt over it, followed by a dusting of Parmesan cheese.

We served this with grilled chicken, zucchini and portabello mushrooms!

15 minutes cook time

A delicious easy summer grilling recipe that we loved!

• Salads & Side Dishes
• Asparagus, Parmesan

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