Wren's Rambles

Crop Bistro - 10 course tasting menu

2012-10-10T09:10:00.001-04:00

Oye - I am still full from last night's 10 course tasting dinner at Crop Bistro.

Crop is in a really neat building in Ohio City. Chef Steve Schimoler is a very personable guy and told us the history of the old bank building and how he restored it to its current glory.

Check out the website for pictures that do the food and drinks justice but here is how my iPhone captured last night's eating extravaganza:

Left: Fall into Crop (Don Julio Reposado, Cinnamon, Apple, Orange, Cranberry)
Upper Right: Twisted Vine (Watershed Vodka, Muddled Grapes, St. Germaine, Sauvignon Blanc)
Lower Right: Gin-Ginger Gimlet (Watershed Gin, Domaine de Canton, House Ginger-Lime Cordial)

Clockwise:
Chili infused deviled egg dipped in beet juice with oven dried prosciutto and a balsamic and beet reduction.
Grilled Carolina shrimp with a celery root slaw and a wasabi and chili scallion aioli.
Brown butter lobster with sturgeon caviar over fried polenta.
Nantucket scallop over cheesy grits with a chorizo gravy.

Upper Left: Braised pork belly with an asian napa slaw and a coconut green curry sauce.
Lower Left: Seared foie gras with savory french toast and a pear compote.
Right: Red and yellow beets with apple cider vinaigrette, apple salsa, and a pecan crusted goat cheese.

Clockwise:
Watermelon lime basil popsicle to cleanse the palate.
Quail stuffed with corn and tamales with a molé sauce over baby kale.
Braised short ribs on a sweet potato purée with a whole grain muster sauce and topped with cider braised cabbage.
My failed attempt to finish the braised short ribs.

Always room for dessert:
Affogado (Vanilla ice cream, espresso, salted caramel and whipped cream)
Holy Mole (Chocolate flourless cake, molé ganache, molé ice cream and blackberry coulis)

I'm sure that made you very hungry.

Mulled Cider with Spiced Rum

2012-10-08T08:50:00.000-04:00

This was supposed to be posted on Friday.

I had the idea and the ingredients last week but did not get around to making it.

We had an intramural volleyball game on Thursday night and I decided it would not help our chances of victory if we had a cocktail before.

Although after losing all three games, I don't think it would have hurt.

In fact, I'm surprised I didn't go home and drown my sorrows in a warm cup of this spiced cider.

Mulled Cider with Spiced Rum
(makes 2)

20 oz apple cider
lemon rind
whole cloves
pinch of allspice
cinnamon stick
1 ½ oz spiced rum

Stud the lemon rind with cloves. Add the rind to a medium saucepan with the apple cider and allspice. Bring to a simmer - you should be able to smell the lemon zest and spices. Pour into mugs and add the spiced rum. Garnish with a cinnamon stick.

Pumpkin Pizza with Apples, Prosciutto and Brie

2012-10-03T07:46:00.001-04:00

Now that it's October, it's perfectly fine to put pumpkin in everything and be excited about it.

For example, I love Starbucks' pumpkin spice latte and wish they had it year round. But would I like it as much in the spring season? We'll never know.

This pizza, it's not all that pumpkin-y. But it is a little orange which makes it more fall-y.

And no surprise here, like all pizza, it pairs well with beer.

Pumpkin Pizza Dough
(I cut this recipe in half)

¼ cup barely warm water
½ teaspoon honey
½ Tablespoon active dry yeast
1 ¾ cups bread flour
½ cup canned pumpkin, (Not pumpkin pie filling)
1 Tablespoons olive oil, plus more for the bowl
½ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon garlic powder

Toppings
Apple, sliced thin (I used a pink lady)
Prosciutto
Brie

Directions
Measure out the ¼ cup of warm water in a 2 cup measuring cup. Add the honey and yeast and set aside until it is foamy.

In a stand mixer, combine the rest of the ingredients and use the dough hook to knead it for a few minutes. Then remove and knead by hands on the counter for a few minutes. Coat a large bowl with olive oil. Place the dough ball in and flip to cover will olive oil. Cover with a clean towel and set in a warm place to rise for an hour or until it doubles in size.

Preheat oven to 400ºF. Roll out the dough on a pizza peel (if using a pizza stone) or baking sheet. Top with the sliced apple, prosciutto and brie. Bake in the preheated oven for approximately 18 minutes or until cheese is bubbly and the crust is lightly browned.

Gingerbread Pumpkin Spice Kiss Cookies

2012-09-28T08:08:00.001-04:00

After seeing these Pumpkin Spice Kisses at the grocery store, I knew I had to use them to make a cookie similar to one of my all time favorites: the peanut butter kiss.

These taste like fall. Almost like a pumpkin pie. I may like the classic peanut butter kiss better but that's because I'm biased toward both peanut butter and milk chocolate.

I'm really not that picky though. I ate 4 yesterday.

Gingerbread Pumpkin Spice Kiss Cookies
Makes about 5 dozen - adapted from McCormick's

Ingredients
3/4 cup butter, softened
3/4 cup brown sugar
3 cups flour
1 teaspoon baking soda
2 teaspoon ground ginger
3 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup molasses
1 egg
1 teaspoon vanilla extract
60 pumpkin spice kisses

Directions
Preheat oven to 350°F.

In a large bowl (preferably a stand mixer), beat the butter and sugar together until fluffy. In a separate bowl, combine flour, baking soda, ginger, cinnamon, nutmeg and salt. Add the molasses, egg and vanilla to the butter and sugar and mix. Slowly add the flour mixture to the wet ingredients until combined.

Shape dough into 1-inch balls and bake 8-10 minutes or until the edges start to brown. Immediately press a pumpkin spice kiss into the center of the cookie. Cool on a wire rack. Note: If the dough is too sticky, place the dough in the refrigerator to make it easier to handle.

Hinckley Farm

2012-09-26T07:50:00.000-04:00

I'm taking a photography class and we went on a "field trip" to a farm in Hinckley, Ohio. I thought I would share a few pictures from it:

Moo.

Cereal Milk Ice Cream

2012-09-24T08:15:00.000-04:00

So you know the milk that is left over after you've eaten cereal? That's the flavor.

Growing up the law of the land was that cereals could contain up to, but no more than, 10 grams of sugar.

As with many things from childhood, it's much easier to appreciate these things 15 years or so down the line. So I still abide by the 10 gram rule but it's on my own accord now.

Anyway, the base of this ice cream came from Jeni's Splendid Ice Creams. Her ice creams are delicious and you can make them at home if you buy her book.

I think I may try this with some other cereals too: Cinnamon Toast Crunch or Cocoa Puffs come to mind.

Cereal Milk Ice Cream
(makes about a quart)

Ingredients
2 cups whole milk
1 Tablespoon + 1 teaspoon corn starch

1 1/2 oz (3 tablespoons) cream cheese, softened
1/2 teaspoon fine sea salt
1 1/4 cup heavy cream
2 Tablespoons light corn syrup
2/3 cup sugar
1 1/2 oz Froot Loops

Directions
In a small bowl, whisk corn starch with 2 tablespoons of the milk. In a medium bowl (I used a 3 quart), mix the cream cheese and salt until smooth. Fill a large bowl with ice and water.

In large saucepan (preferably 4 quart but I used a 3 quart), combine the remaining whole milk, heavy cream, corn syrup and sugar. Bring it to a rolling boil over medium-high heat and let boil for 4 minutes. Be careful it doesn't bubble over!

Remove it from the heat and dump in the Froot Loops. Let steep for 10 minutes. Strain the Froot Loops through a sieve, pressing the back to squeeze out all the flavor. Return the milk mixture to the saucepan and whisk in the corn starch slurry. Reheat it back to a boil over medium-high heat and allow it to boil for about a minute. Remove from heat.

Gradually whisk the hot milk mixture into the cream cheese, whisking until smooth. Transfer the mixture into a 1-gallon Ziploc bag, seal it up and submerge it in the ice bath. Add more ice if necessary and let it cool down for about 30 minutes.

Set up your ice cream maker, start spinning the canister and then cut a small hole on one of the corners to pour the ice cream in. Mine took about 20 minutes, but let it run until the ice cream is thick and creamy then quickly pack it into freezer safe containers. Press parchment paper on the top of the ice cream, before putting on the lid, in order to seal out all air. Freeze until firm - about 4 hours.

P.S. I dislike how Froot is not spelled Fruit.

Pumpkin Pie Martini

2012-09-21T06:51:00.000-04:00

I told ya so!

Last week I told you I was going start using the famous fall flavor of pumpkin and I followed through. So there.

This does taste like pumpkin pie. I just wish I could have had more of my favorite part of the pie, the graham cracker crust.

Should have served it with a piece of graham cracker to dip in! Why am I thinking about this at 7 am the following morning and not while I'm drinking it!

Well at least you can use that idea now...

Pumpkin Pie Martini

(makes 1 martini)

3 oz pumpkin puree

1 1/2 oz vodka

1 1/2 oz simple syrup

1 oz mik

pinch of allspice

graham cracker, crushed (optional)

whipped cream (optional)

Put all the ingredients in a cocktail shaker and shake over ice. Wet the rim of a martini glass and dip into the crushed graham cracker. Press to adhere if needed. Strain the pumpkin mixture into the martini glass and garnish with whipped cream and a little more allspice if desired (careful not to do too much - the drink gets spicy!)

Sea Bass in Parchment Paper

2012-09-19T07:39:00.002-04:00

I've been on a little bit of a health food kick recently.

This is usually a cyclical thing for me and you may start to notice a pattern with the kind of recipes I post.

It tends to go like this: eat healthy for about 2 weeks, make a dessert for a get together or an occasion, consume way too much of the dessert everyday until it is gone.

Then I go back to eating pretty clean and well-balanced meals. It seems to work for me.

I'm proud of this entree because it is very tasty for being such a healthy meal. It's also simple to make. The hardest thing is having access to fresh fish.

This could be difficult to do when living in Northeast Ohio, but I happen to live near Bay Lobster Fish Market which has a great supply of seafood!

I barely have to do anything to the fish and it comes out delicious!

Sea Bass in Parchment Paper
(serves 2)

2 6-8 oz sea bass fillets
1 Tablespoon olive oil
salt + pepper
1/2 cup dry white wine
1 lemon, sliced
a couple of sprigs of thyme

Preheat oven to 400°F.

Cut 2 pieces of parchment paper large enough to completely fold over and crimp. Crease the parchment papers down the middle and place them on a baking sheet. Put a sea bass fillet on one side of each piece of parchment. Split 1/2 Tablespoon of olive oil on each piece of fish and season with salt and pepper. Layer 2 slices of lemon on top of each fillet and pour a quarter cup of white wine on each as well. Top with the sprigs of thyme.

Starting at the crease, crimp and roll the open pieces of the parchment paper together to completely seal it into a package. Bake in the preheated oven for 15-20 minutes depending on the thickness of the fillets. Mine were relatively thin so it took only 15 minutes. Use scissors to cut open parchment paper. Enjoy.

Bailey is ready for her close up

2012-09-17T07:55:00.000-04:00

Bailey is a pretty spoiled dog. She gets to go to the Barkley Pet Hote l for doggy day camp about 3 times per week. She's a pretty lucky dog too because this year we have been asked to submit some photos of Bailey so that they might be used for the 2013 Barkley Calendar!

And as every parent does, we are struggling to pick just one picture. We think she looks beautiful in all of them! So leave a comment and let us know which number you think is best:

1.

2.

4.

5.

6.

Coconut Rum Sunrise

2012-09-14T08:32:00.000-04:00

I'm in a little bit of a season limbo right now.

Although summer is coming to a close, I still seem to be clinging to some warm weather habits. Like this tropical drink with a toasted coconut rim

However, I also looked at Christmas decorations on Pottery Barn's website.

I skipped right past Halloween and Thanksgiving and went straight to December.

Christmas is my favorite Holiday but that's no excuse. Fall is my favorite season so I should be embracing it! Pumpkin flavored things, here I come!

Coconut Rum Sunrise
(makes 1 drink)

3 oz coconut rum
2 oz pineapple juice
1 oz orange juice
splash of grenadine

coconut, toasted (optional)

Mix the coconut rum, pineapple juice and orange juice together. Pour into a martini glass and put in the grenadine for some pretty color.

Proscuitto, Sage, Goat Cheese, Honey Chicken

2012-09-12T07:34:00.000-04:00

It seems like the titles of my posts are super long.

I guess I feel the need to list every ingredient so that you know exactly what you are looking at, even before reading the recipe.

I could add that there is a little olive oil, salt and pepper used as well... but I didn't want to go overboard.

This chicken has it all though: salty, sweet, creamy and crisp.

It is a pretty simple to make so I foresee having the meal again in our near future.

Proscuitto, Sage, Goat Cheese, Honey Chicken
(serves 2)

Ingredients
2 chicken breast, butterflied
4 pieces of thinly sliced proscuitto
8-10 sage leaves
2 oz goat cheese
1 Tablespoons honey + some for drizzling
olive oil
salt and pepper

Directions
Preheat oven to 350ºF.

Take the butterflied chicken breasts and lay 2 pieces of proscuitto on the inside of each. Layer the sage leaves and 1 ounce of goat cheese for each breast. Drizzle 1/2 a tablespoon of honey on each as well. Fold over and secure with a toothpick.

Place on a oven safe dish and bake for 25-35 minutes depending on the thickness of the chicken breasts. Remove toothpicks, drizzle some extra honey on top and then serve.

Blue Cheese & Bacon Bison Burgers

2012-09-10T09:38:00.000-04:00

This is a healthier alternative to your normal burger.

Well maybe not with the addition of bacon, but the bison meat is said to have less calories and fat than your normal ground beef.

And it tastes about the same as the ground beef as well.

Just make sure you oil your grates before putting them on the grill. I did not and lost valuable meat to the fiery pit below.

Blue Cheese & Bacon Bison Burgers
(makes ~5 burgers)

Ingredients
2 lbs ground buffalo (bison) meat
1/2 cup bread crumbs
1 egg
1 Tablespoon worcestershire sauce
3/4 teaspoon garlic powder
salt & pepper

Bacon, cooked
Crumbled blue cheese
Hamburger buns, toasted

Direcions
Beat the egg in a large bowl then add ground meat, bread crumbs, worcestershire sauce and garlic powder. Combine ingredients then form 4-6 burgers depending on your preferred size. Salt and pepper both sides of the patties. Oil the grates of a grill on medium-high heat and cook for about 5-7 minutes on each side. Assemble burger with blue cheese and bacon on a toasted bun!

Mmmm... yum

Blackcurrant Mint Mojito

2012-09-07T08:24:00.000-04:00

This was an experiment that turned out really well!

I bought Creme de Cassis without really having a plan for it. I knew it was a blackcurrant flavored liquor that was typically used in a drink called kir (Creme de Cassis topped with wine). So I decided it would taste good in a mojito... and it did!

I have a love/hate relationship with mojitos. I really love the taste of them and they are a great vacation drink. It's tropical with out being too fruity and overly sweet.

However, I hate how the mint gets stuck in my teeth. I have been embarrassed a few times by finding out that I have a piece muddled mint replacing one of my front teeth.

That's not a good look for anyone.

Blackcurrant Mint Mojito
(makes 1 beverage)

2 sprigs of mint
1/2 oz lime juice
3/4 oz simple syrup
3/4 oz Creme de Cassis
1 1/2 oz rum
soda water

Mix 1 sprig of mint, lime juice and simple syrup in a bar glass and muddle to release the mint flavor. Add the Creme de cassis and rum. You can shake this in a cocktail shaker or just go ahead and pour it over ice in the serving glass (I strained out my mint - can't get stuck in my teeth now!). Top with soda water and garnish with the sprig of mint.

Salted Caramel Buttercream Frosting

2012-09-05T08:19:00.000-04:00

I'm sorry if you feel the need to lick your computer screen.

This frosting is just that good. Very light and sweet with a hint of saltiness. Frosting is always better when made from scratch.

The cupcakes, however, are not made from scratch. I'm not sure my baking skills can surpass Betty Crocker's just yet. She has perfected her boxed recipe and as long as I don't leave it in the oven too long, they always seem to come out tasty.

I made two batches: vanilla and chocolate. I thought chocolate would be the better pairing with the caramel but I am not a fan of chocolate cake. (I was pretty surprised by this when I came to this realization a while back. I do seem to like chocolate everything else though.)

If I had only made chocolate cupcakes, I probably would have licked all the icing off the tops left the cake bottoms for Joe.

Not the worst problem he could have but I think it's good I decided to make some vanilla as well.

Salted Caramel Buttercream Frosting
(slightly adapted from allrecipes)

Ingredients
1/2 cup brown sugar
1/2 cup unsalted butter
2 tablespoons light corn syrup
1/2 cup heavy cream
1/2 tablespoon vanilla extract
1 pinch sea salt

3/4 cup salted butter
2 cups powdered sugar

Directions
In a medium saucepan, combine brown sugar, unsalted butter, and corn syrup and put over medium-high heat. Bring it to a boil then reduce the heat and simmer for 3-4 minutes. Let it cool until it is warm, not hot. Then slowly whisk in the cream. Add the vanilla and a pinch of salt and stir to incorporate. Set aside to let it cool completely to room temperature.

Beat the softened salted butter with the paddle attachment for 2 minutes at a low setting (2 on a Kitchen Aid). Then switch to the stainless steel whip attachment and beat for 10 minutes at a medium-high setting (6 on the Kitchen Aid mixer). Add a cup of the powdered sugar and mix on low for a minute to incorporate it. Scrape down the sides with a spatula and add the second cup of powdered sugar. Mix for another minute on low.

While keeping the mixer on low, add the cooled caramel a tablespoon at a time until it is all gone. Beat until it is all combined and smooth.

Labor Day Weekend

2012-09-04T10:08:00.000-04:00

Hope you had a good long weekend!

Black Cherry Bourbon Float

2012-08-31T08:20:00.003-04:00

I'm not sure how today's weather is supposed to be where you are, but it is a high of 91°F in the Cleveland area.

Couple the heat with the fact that it is a Friday before a long weekend, and I think this drink's timing is perfect!

The drink is also very tasty.

The bourbon is very subtle. The black cherry ~~pop~~ soda pairs so well with it, that you have to pay attention in order to know it's there.

It makes you feel like a kid again!

Black Cherry Bourbon Float

Black Cherry Soda
Vanilla Ice Cream
1 oz. Bourbon

Put a scoop of the ice cream into a chilled glass (mine was a12 oz mug). Add in bourbon and black cherry soda to fill to the top. Give it a little stir and serve with a spoon and straw!

Strawberry, Pecan, Goat Cheese Mixed Greens with a White Balsamic Honey Vinaigrette

2012-08-29T08:26:00.002-04:00

This has been my go-to salad this summer.

If you invited me over for a cookout or get together and asked for me to bring a salad, this is what you got.

The dressing is my favorite part of the salad. It takes about 2 minutes to make and is much better tasting (and probably better for you) than store bought salad dressings.

This is a great and easy side dish to enjoy in the last few weeks of summer.

White Balsamic Honey Vinaigrette

(makes ~1/4 cup)

Ingredients

1 Tablespoon white balsamic vinegar

1 teaspoon honey

3 Tablespoons olive oil

salt and pepper

Directions

Pour the white balsamic vinegar, honey, olive oil and a pinch of salt and pepper into a bowl or jar (I use an old jam jar). Whisk or shake to combine well.

Strawberry, Pecan, Goat Cheese Mixed Greens

(makes 2 salads)

Ingredients

2 cups mixed greens

4-5 strawberries, sliced

2 oz. crumbled goat cheese

a handful of candied pecans

white balsamic honey vinaigrette

Directions

Combine all ingredients in a large bowl.. Pour in enough of the white balsamic honey vinaigrette so that it coats everything once tossed.

Caramelized Onion, Asparagus, and Pancetta Pizza

2012-08-27T08:45:00.000-04:00

It took me four tries to finally get this pizza right.

The first time I was in a rush and I burned the caramelized onions. I am too impatient to do caramelized onions the right way. I'm working on it.

I blame the second failure on the Olympics. I put the pizza on the grill, watched some beach volleyball, then went back to find myself with a blackened pizza. It actually didn't taste that bad.

The third try was when I took all the ingredients over to Suzi's house to make the pizza there. Third time's the charm, right? Nope, forgot the pancetta.

Finally I did it! And it was good! Joe and I finished off the entire thing in one sitting.

It's a lot of work but if you can get it right, it's delicious and worth it.

Caramelized Onion, Asparagus, and Pancetta Pizza

Ingredients

Pizza dough of your choosing

Garlic infused Olive Oil (roast a head of garlic in olive oil in a ramekin for about 45 min)

Asparagus, roasted and cut into bite sized pieces

Caramelized Onion

1/2 Cup of Pancetta, cut into small squares

Pecorino

Directions

Roll out your dough on a pizza peel. Use flour or cornmeal under the dough so it will slide off easily. Turn all the burners of your grill on high, put a pizza stone on the grates and close the lid to let it heat up. In a small skillet, heat the pancetta over low heat until some of the fat is rendered and they brown up a little bit.

Assemble the pizza: Brush on some garlic infused olive oil and top it with the asparagus, caramelized onions and the pancetta. Once the grill reaches 500°F (or hotter!), slide the pizza onto the stone and close the lid. It should take about 5-6 minutes but keep an eye on it. Once the sides and bottom have browned, slide the pizza back onto the pizza peel. Let it cool for a few minutes before slicing and devouring.

Ginger Lime Margarita

2012-08-24T06:41:00.000-04:00

I bought a Justin Bieber song.

I was feeling a wee bit tipsy after testing two of these bad boys and made the purchase.

I regretted it in the morning. It's $1.29 I won't get back!

I'll stop whining about it and tell you the lesson I learned: these are potent! They are sneakily strong and refreshing, which makes them go down pretty easily on a summer's eve.

The ginger is pretty subtle but I think it makes the taste a little more sophisticated than your usual margarita.

You've been warned now and I'm not responsible for any teen heart throb music you may purchase after making these.

Ginger Lime Margarita

Ingredients

1 1/2 oz tequila

1 oz Grand Marnier (or similar)

1 oz lime juice, preferably fresh squeezed

1 1/2 oz ginger simple syrup (see recipe below)

Directions

Wet rim of the glass and dip into salt or sugar (I added some lime zest and chili powder to some salt to spice it up - literally). Mix all of the ingredients and stir well. Pour over ice.

Ginger Simple Syrup

Ingredients

1 cup sugar

1 cup water

a good chunk of ginger, peeled and chopped

Directions

Mash the ginger some with a meat tenderizer or the back of a spoon. Bring the sugar and water to a boil and add the ginger and let it steep. Once it is cool enough, transfer the mixture to a blender and blend - the ginger will stay whole for the most part, but some will break off to add more flavor to the simple syrup. Strain the mixture and set aside to cool completely.

Grilled Romaine Hearts with Citrus Caesar Vinaigrette and Whole Wheat Herbed Croutons

2012-08-22T07:45:00.000-04:00

Ewwww - I bought anchovies!

I'm not a fan of those tiny, smelly, and salty fish. At least not when they are on their own.

I do, however, like them when they disappear into a citrus caesar vinaigrette that is then drizzled over some grilled romaine hearts. That makes them much more appetizing.

After the unhealthy post on Monday, I felt it was important to counter act it with some lighter fare. Grilling the romaine is delicious and I could eat this as a side or could add chicken and make it a meal.

The components:

Citrus Caesar Vinaigrette
(Makes ~1/2 cup)

Ingredients
1 garlic clove
2 Tablespoons lemon juice, preferably fresh squeezed!
1 anchovy, more if you like them
1 Tablespoon white wine vinegar
1 teaspoon mayonaise
1/4 cup + 1 Tablespoon olive oil

Directions
Put all the ingredients, except olive oil, into a blender and puree until well combined. With the blender on a low setting, slowly add the olive oil.

Whole Wheat Herbed Croutons

Ingredients
2 slices of whole wheat bread, crusts removed and sliced into cubes
1 Tablespoon butter
1 clove garlic, minced
1/2 teaspoon fresh thyme, minced
1/2 teaspoon fresh rosemary, minced

Directions
Preheat oven to 325°F. Line a baking sheet with foil.

Heat a pan over medium heat and melt the butter. Add the garlic, thyme and rosemary and saute for a minute. Add in the whole wheat cubes and toss to coat. Transfer to the lined baking sheet and place in the oven. Stir frequently to keep one side from getting burned and bake for 10-15 minutes or until crispy.

Grilled Romaine Caesar Salad
(Makes 4 salads)

Ingredients
2 hearts of romaine, washed and dried
Cooking Spray
Whole Wheat Herbed Croutons
Parmesan Cheese
Citrus Caesar Vinaigrette

Directions
Heat the grill to high heat. Split the hearts of romaine lengthwise and spray with cooking oil. Grill romaine, about 1-2 minutes per side. Remove from grill and assemble salad: top with croutons, use a carrot peeler to shave parmesan and drizzle on the citrus caesar vinaigrette.

White Bean & Cream Cheese Spread

2012-08-20T07:44:00.000-04:00

A restaurant near by serves a white bean and cream cheese spread with warm rolls. It frequently ruins my dinner because I eat too much of it.

Based on the name, I thought it would be easy to replicate this dish. However, I struggled!

I mixed together the cream cheese and cannellini beans; a good start but not nearly as tasty as the restaurant spread. The addition of some spices helped but it still tasted too cream cheesy.

I added some butter (what doesn't taste better with butter?) and it finally started to taste right. So it's not very healthy...

But I will still let it spoil my appetite for dinner.

White Bean & Cream Cheese Spread
Makes ~ 1 1/4 cups

Ingredients
4 oz cream cheese, room temp.
1/4 cup butter, room temp.
1/2 cup cannellini beans, rinsed and dry
1/4 teaspoon garlic powder
1/4 teaspoon nutmeg
1/8 teaspoon cumin
salt & pepper to taste

Directions
Let cream cheese and butter come to room temperature in a bowl. Rinse cannellini beans and set aside to dry. Add all the spices to the bowl of cream cheese and butter and whisk until well combined. Carefully stir in the beans. Serve with crackers or bread.

Blackberry Bourbon Fizz

2012-08-17T06:28:00.001-04:00

I've broken a promise to myself.

This past Sunday morning I swore to myself I would never, ever drink again! I was quite serious about it at the time since all my organs were screaming at me: head, stomach, and I'm sure my liver, were all pissed.

But it was also just last week that I decided I would try to post a new cocktail every Friday. And I also promised (I need to stop making promises) Joe I'd make a macho drink:

Joe: "Why don't you make a more manly drink that isn't pink? ...like something with blackberries!"

Now you know, blackberries are masculine.

So here it is - the Blackberry Bourbon Fizz. Pretty yummy but not for the meek. You taste the bourbon so you better have a palate for it, however, it is not so overwhelming that you can't enjoyably sip this down.

Blackberry Bourbon Fizz

Ingredients
(For blackberry juice - made just over 4 oz for me but it will depend on the berries)
12 oz blackberries (reserve some for garnishing)
1/2 cup superfine sugar

(For cocktail - 1 serving)
1 1/2 oz bourbon
3/4 oz simple syrup
1 oz blackberry juice
1/4 oz lime juice
club soda

Directions
For blackberry juice - Place blackberries and superfine sugar in a bowl. Mash up the berries and let the mixture macerate for 15 minutes or until juicy. Strain out the seeds so you are just left with juice.

For cocktail - Place all ingredients except the club soda in a cocktail shaker and top with ice. Shake well and pour into a glass over ice. Top with club soda and garnish if you'd like.

Orzo, Corn, and Roasted Red Pepper Salad

2012-08-15T06:30:00.000-04:00

Whenever I go over to my parents' house, I immediately go to the fridge in search of sustenance because the 10 minute drive leaves me weakened. If I am so lucky, my mom has made this salad and therefore she is unlucky as I will inhale it all.

This may be my favorite thing that my mom makes. It's delicious when freshly made and even better cold the following day.

Generally when I like things this much it usually has the word chocolate somewhere in the title. Or at least it comes served with crumbled bacon.

So I was pleasantly surprised to find that the recipe isn't loaded with butter or anything that would make me feel guilty for eating it by the truckload.

In fact, when I asked her where she got the recipe from, she said Cooking Light! That just affirms the healthiness!

Feel free to make this and invite me over finish the leftovers.

Orzo, Corn, and Roasted Red Pepper Salad

(barely adapted from Cooking Light)

Makes about 8 servings

Ingredients

2 red bell peppers
3 ears of corn
1 cup uncooked orzo
3 tablespoons extra virgin olive oil, divided
1 red onion, cut into half inch slices
1/4 cup green onions, slice thinly
1/4 cup flat leaf parsley, chopped finely
1 jalapeño, minced
1 garlic clove, minced
3 tablespoons white wine vinegar
1 teaspoon salt
1/2 teaspoon pepper

Directions

Preheat the broiler and boil a pot of water for the corn. Cut the red bell peppers in half and remove the membrane and seeds. Place the peppers, skin side up, on a foil lined baking sheet and broil for 15 minutes or until well charred. Remove and put them in a zip lock bag and set aside - this will make it easy to peel the skins off later. Once the water is boiling, cook the corn for just 3-4 minutes. You want the kernels to still be firm. Set aside.

Cook the orzo according to the packaging. Meanwhile, cut the red onion and place them on the same foil lined baking sheet and roast them in the broiler for 3-4 minutes. You want them to turn soft but be careful they don't get burned. Drain the orzo when it is ready and transfer it to a bowl. Immediately stir in 1 tablespoon of olive oil. Peel red peppers and chop them relatively finely (I try to make them about the same size as the corn kernels). Chop the red onion as well and cut the corn off the cob. Add the red pepper, red onion, corn, green onion, parsley and jalapeño to the orzo.

In a small bowl, mix the remaining 2 tablespoons of olive oil, the white wine vinegar, garlic and salt and pepper. Pour it into the orzo bowl as well and mix to incorporate all the ingredients.

Vanilla Cornbread

2012-08-13T06:36:00.000-04:00

I may not be from the South, but I sure do love cornbread.

Especially when there is a flavored butter, like honey butter, to slather on it.

I didn't need the honey butter for this recipe though. The vanilla added nice flavor and I think made the cornbread even more of a comfort food.

I loved how the hot cast iron skillet makes the outside crispy and the sugar on top makes the bread even sweeter.

Y'all should give it a try:

Ingredients
1/2 cup buttermilk
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup unsalted butter, melted
2 teapoons pure vanilla extract
1 vanilla bean
1 egg
2 teaspoons coarse sugar (turbinado or sugar cane)

Directions
Preheat oven to 375 degrees F. In a medium bowl, combine cornmeal and milk; let stand for 15 minutes or more. Place the cast iron skillet (I used two 6-inch skillets) in the oven to get hot - this will create a crispier crust to the cornbread. Split the vanilla bean lengthwise and scrape the beans out.

In a large bowl, whisk together flour, baking soda, salt and sugar. After the cornmeal mixture has stood at least 15 minutes, add egg, butter, vanilla extract and vanilla bean to the cornmeal mixture and stir until very well blended. Pour the cornmeal mixture into the flour mixture and stir to combine. A few lumps are fine, just be careful not to overmix.

Carefully remove the hot skillets and grease. Pour the batter into it and sprinkle with the sugar. Bake for 10-12 minutes (depends on the type baking dish you use), or until a toothpick inserted in the center comes out clean.

Pairs well with tea too.

Sour Watermelon Martini

2012-08-10T07:35:00.000-04:00

Maybe you have noticed, maybe you haven't.

I have posted 4 recipes so far, including this one.

2 of the 4 are for cocktails.

Oops - maybe I should have some variety.

I don't feel that bad about it though... they taste good!

Sour Watermelon Martini
Serves 4

Simple Syrup Ingredients

1 1/2 Cup water
3/4 Cup sugar

Watermelon Vodka Ingredients

12 oz watermelon, pureed

6 oz vodka

Directions

Make the simple syrup so it has time to cool (bring 1 1/2 Cup water + 3/4 Cup sugar to a boil - make sure all sugar dissolves). To make the watermelon vodka, blend watermelon until you have 12 oz, then add the 6 oz of vodka. It will separate over time so make sure to give it a quick blend right before you use it.

Sour Watermelon Martini Ingredients

3 oz simple syrup

3/4 oz lime juice
3/4 oz lemon juice

4 oz watermelon vodka

Superfine sugar, optional

Watermelon slice, optional

Directions

Pour all the ingredients into a cocktail shaker, top with ice and shake vigorously. Optional garnishes: Pour superfine sugar onto a plate. Use a lime or lemon wedge to wet the rim of a chilled martini glass and dip into sugar. Strain in watermelon mixture and garnish with the watermelon wedge. Pretty!

Yum!