Transplanted Taste Buds

Apple Cider Muffins

2010-10-06T16:39:00.000-07:00

After apple picking last weekend Brian and I have A LOT of apples. For a family of more than 2, the amount might not seem huge, but our fruit bowl was overflowing and I worried about eating them before they went bad. Though we did make a pie, I found myself wanting something breakfast-y. I immediately remembered our delicious apple cider donuts-which then turned into a muffin idea. After searching the web for a bit I found this. This is not my recipe-I only added apples. (I don't remember where I found this-but let it be known-I love the recipe!)

These muffins are ridiculously addictive. They are moist and apple-y and pretty much evoke New England fall. Though this recipe calls for a bit more ingredients than normal, I think you'll find them to be very easy to make. Oh-and your house will smell divine when they are baking.

Yield 18 muffins

Streusel:
2 T. Packed Dark Brown Sugar
4 t. Flour
.5 t. Cinnamon
1 T. Unsalted Butter, Cold-cut into cubes
2 T. Chopped Nuts-Optional (I always leave the nuts out-I like my baked goods female)

Muffins:
2 C. Flour
1 1/2 t. Baking Powder
1/2 t. Baking Soda
1/4 t. Salt
1 T. Cinnamon
1/2 t. Nutmeg
1 Egg (large)
1/3 C. Packed Dark Brown Sugar
1/2 C. Apple Butter
1/3 C. Maple Syrup
1/3 C. Apple Cider
1/3 C. Plain Low-Fat Yogurt
1/4 C. Oil
2 Apples, Peeled, Cored & Diced

Method:
1. Preheat oven to 400. Place paper cupcake liners in muffin cups. Spray with cooking spray. Set aside.

2. In a small bowl, prepare streusel. Mix all ingredients and use your fingers to cut in the butter. Mixture should resemble coarse crumbs. Set aside.

3. Prepare muffins: Combine all dry ingredients in one large bowl and whisk together. Set aside.

4. In a separate bowl, whisk egg, brown sugar, apple butter, syrup, cider, yogurt and oil until smooth. Add apples.

5. Make a well in the dry ingredients-add the wet ingredients and gently fold together until combined. Scoop batter into pans and sprinkle with streusel.

6. Bake 20-25 minutes. Cool in pan 5 minutes then remove and cool on a wire rack.

So far these muffins have remained moist and fresh for 5 days-we keep them on the counter in an airtight container.

Marinated Lamb w/ Pomegranate Molasses

2009-08-26T18:04:00.000-07:00

Let me just put this out there: I read a lot of recipes. I mean, a lot. As a private chef I pride myself in delivering a wide variety of meals to my employer. In fact, up until last week I had not repeated a single recipe! As you can imagine, this can become very challenging and time consuming. Often, I find myself flipping through cookbooks, food blogs, recipe sites and magazines wondering when that one recipe I need is going to jump out at me. Sometimes it never happens and I combine a few to create my own dish-and while I enjoy doing this, again, it's time consuming. And I don't have the money to test them before I cook them. So unless I have Guinea pigs to cook for, I tend to stick to recipes I've made or recipes that sound like they can't fail.

Until tonight. Tonight I made lamb marinated in garlic, cumin seeds and pomegranate molasses. Believe it or not, up until last week I had never even heard of pomegranate molasses, but when I did, it intrigued me so much so that I scoured the Internet trying to find every recipe possible. I imagined my employers licking their lips and sighing with satisfaction all the while trying to figure out where exactly the flavors are coming from. This, more than anything, convinced me to make the following dish...

Marinated Lamb w/ Pomegranate Molasses

For the molasses:
2 C. Pomegranate juice
1/4 C. Sugar
1/8 C. Lemon Juice

For the marinade:
1 t. Cumin Seeds
1/4 C. Pomegranate Molasses
1/2 C. Olive Oil
4 Cloves Garlic, smashed
1 t. Oregano
1 t. Salt
1/2 t. Pepper
1/2 t. Cinnamon

1# Boneless Leg of Lamb, cubed
1 Red Pepper
Optional: Skewers

Method:

1. In a small sauce pan, combine ingredients for the molasses. Bring to a boil & reduce by 1/2. Set aside and allow to cool.
2. In a large plastic Ziploc bag, combine the ingredients for the marinade (add the molasses after it's cooled down a bit). Add the meat & marinate for 2-5 hours turning frequently. (I marinated it for 5 hours.)
3. Cut red pepper into strips and then squares. At this point you can either:

Make Kebabs alternating meat & peppers & grill them for 4 minutes (turn often)
Place meat, peppers and marinade in a small baking dish & broil them for 4-7 minutes (turning often)

Tonight I opted for broiling the lamb. I stirred the meat half way through. The result was fantastic. The broiler made the meat caramelize and the peppers softened just enough. I think that cooking the meat in the marinade also helped boost the flavor.

The meat was served with lemon couscous and a cucumber, tomato and mint salad. Overall, a very successful dinner.

The next time I make this, I am going to try using the marinade on lamb chops. It would probably also taste good on beef.

Mongolian Beef

2009-08-09T16:12:00.000-07:00

Stock Photo
Asian cooking tends to involve a plethora of prep work. It's said that in order to preserve fuel, they cut up their meat and vegetables into very small pieces (hence the length of time it takes to prep) and cooked it quickly over very high heat. Luckily this recipe doesn't involve any veggies, so your prep time will be significantly less.

I have to admit that I began this with great trepidation. Not because it is difficult, but because the family I cook for has Asian roots. The ingredients though are straight forward and the method easy...and it quickly became one of their favorite dishes.

Ingredients: Yield 4

2 T. Tamari Sauce (Regular Soy Sauce will work fine)
2 Dashes Hot Pepper Sauce (I used Tobasco because it's all we had)
1 T. Cornstarch
1 T. Rice Wine Vinegar
______________________
2 T. Peanut Oil
1 Inch Fresh Ginger, cut into strips
4 Cloves Garlic, sliced
1 # Beef Sirloin, cut into strips
3 Bunches Scallions, greens only, sliced

Method:

1. Combine all of the ingredients above the line in a bowl. Whisk to ensure there are no lumps. Set aside.

2. In a large skillet or wok, heat the peanut oil. Add the ginger & the garlic & saute 2 minutes being sure it does not burn. Remove and discard.

3. Into the oil, add beef and saute until browned. Add sauce and allow to thicken, usually about 1-2 minutes. Garnish with scallions & serve over rice with steamed broccoli.

Ratatouille with Sausage

2009-08-09T15:48:00.000-07:00

I modified this recipe to include sausage because it was fresh from the farm share & added wine because I felt it lacked something. Topping it with cheese was just the added "umph" this casserole needed. It's a hearty, comforting dish that even tastes better the next day.

This can easily be turned into a vegetarian dish simply by omitting the sausage...

Ingredients:

1 Eggplant, peeled & cut into 1" strips
3 Small Zucchini, sliced
1/3 C. Flour
2-4 T. Olive Oil, divided
2 Yellow Onions, sliced
3 Cloves Garlic, Minced
8 Sweet Italian Sausages, uncooked
2 Green Peppers, Julienned
4 Tomatoes, Coarsely chopped
1/4 C. Water
1/2 C. Fresh Basil, chopped (or 8t. Dried)
2 t. Oregano
2 t. Thyme
1 t. Salt
1/4 t. Pepper
1 C. Mozzarella, shredded
1/2 C. White Wine

Method: Preheat oven to 350*, Grease a large rectangular pan (9x13)

1. Place eggplant, zucchini & flour in a large bowl. Toss to cover veggies.

2. Heat 1 T. oil in a large skillet. Brown veggies in batches & transfer to a greased baking dish.

3. Saute onions & garlic, add to dish.

4. Brown the sausage. Remove from pan and cut in slices (on a diagonal). Add sausage to baking dish.

5. Saute peppers. Add tomatoes, water, wine & seasoning. Cook on high for 2 minutes. Reduce to low, cover & simmer for 5 minutes.

6. Pour tomato sauce over veggies & sausage in the baking dish. Bake 20 minutes uncovered. Top with cheese & bake an additional 10 minutes or until the cheese is bubbly & brown.

Sausage & Pepper Casserole

2009-06-29T18:18:00.000-07:00

I'm not certain if every Italian American child growing up was stuck eating sausage and peppers every week, but I was. To make matters worse, every family function seemed to have acres of the stuff in addition to the obligatory pasta dishes and meatballs. Luckily, the trend seemed to die and the dish is almost never thought of.

I work as a part-time private chef and have secretly prided myself in the fact that I have not yet served the family the same meal twice. As you can imagine, coming up with interesting dishes that are also kid friendly is sometimes challenging. I find myself pulling from every source possible, including my childhood. Of course sausage and peppers came to mind-but then quickly got discarded. I couldn't possibly make this nice family eat this simple casserole I was forced to eat, could I?

The answer was no...and yes. I could jazz it up and combine a few recipes and come up with something 100 times better than the basic sausage, green pepper and potato dish I was stuck with. And that's just what I did. The changes were rather simple-I switched from green peppers to red, added a crunchy topping and roasted the potatoes separately. Apparently I did good because everyone-including the littlest girl-had seconds.

Sausage & Pepper Casserole

1 # Sweet Italian Sausage, sliced on a bias
1 White Onion chopped
2 Red Pepper, Julienned
1 Can Cannellini Beans, Drained
4 Cloves Garlic, Minced
2 C. Chicken Stock
2 T. Brown Sugar
2 T. Tomato Paste
1/2 t. Thyme
Black Pepper, to taste
2 Bay Leaves
1 1/2 C. Panko
Olive Oil
1 1/2 # Roasted Potatoes

1. Saute onion & sausage together until brown. Add garlic & red peppers. Saute 3 minutes.

2. Combine stock, sugar and tomato paste. Add to pan & stir.

3. Add thyme, beans, bay leaves and pepper. Boil and simmer about 7 minutes or until liquid is slightly reduced. Remove from heat.

4. Using the same pan, top with panko, sprinkle more thyme and drizzle with olive oil. Bake at 350 for 15 minutes or until browned. Allow to rest for a few minutes. Meanwhile, add a few potatoes to each bowl. Top with sausage mixture and serve.

Oooo La La!

2009-03-19T12:52:00.000-07:00

For years I have been obsessed with the way they look. They are colorful and perfect and come from fancy bakeries and call places like Paris home. And it's said that they are almost impossible to make right in your own kitchen which makes them even more sexy to me.

They are French Macaroons.

These sandwich cookies are made of egg whites and almond powder and are crispy on the outside and extraordinarily chewy on the inside. These days flavors range from chocolate & raspberry to pistachio, fig and lemon. Their signature is the "foot" that forms under each cookie while in the oven. Without this foot, macaroons just don't look like macaroons.

Before today I've never attempted to make them in my own kitchen. Everyone I've ever talked to threw their hand in the air and scoffed when talking about their first experience with these delightful cookies making me shy away from trying my own hand at them. For over a year I have been reading and researching different techniques and finally decided to see what all the fuss is about.

I am in love.

The recipe I tried was one for Raspberry & Chocolate Macaroons. Below you fill find the recipe (courtesy Epicurious.com) and the tips that I applied to said recipe. My macaroons came out just the way they should have-crispy, chewy and yes, they had feet. And soon, they will be gone.

Things to know before starting:
1. Use room temperature egg whites. Once they are room temperature, microwave them in a glass bowl for 10 seconds.

2. Use a template to draw circles on the parchment paper so that each cookie is the same size.

3. I allowed the cookies to air dry for 45 minutes prior to baking to form a crust.

4. The cookies that came out the best were the ones that I did not allow to crack like it says in the recipe. Total cooking time was about 14 minutes.

5. Once the cookies are out of the oven, place them (parchment paper and all) on a slightly damp cloth. This will help them come off the parchment easier. Peel them off and cool completely.

Raspberry Chocolate French Macaroons
For macaroons
6 oz sliced blanched almonds (not slivered; 2 cups)
1 1/2 cups confectioners sugar
3 large egg whites
3/4 teaspoon salt
3 tablespoons granulated sugar
Red or pink food coloring

For chocolate raspberry ganache
3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter, softened
1/16 teaspoon raspberry extract (preferably McCormick brand)

Special equipment: parchment paper; a gallon-size sealable plastic bag (not pleated)

Make macaroons:
Line 2 baking sheets with parchment paper.

Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.

Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)

Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.

Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.

Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.

Make ganache while macaroons bake:
Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.

Assemble cookies:
Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.

Filled macaroons keep in an airtight container at room temperature 3 days.

Open For Business

2009-01-05T07:56:00.000-08:00

Please visit my Etsy Shop. If you have a special request, I'm happy to add it for you as long as it is shippable.

Here are a few items for sale:

All items are handmade by me on the same day of shipment. Thank you for stopping by!

Fleur de Lis Catering, Etsy Shop

Chicken Sliders

2008-12-22T19:14:00.000-08:00

I know that a while back I was baffled by those tiny little burgers called slider. Truth be told, I still am, but as a caterer, they just make sense and as a hostess they couldn't be a better choice. These babies are quick little bites that disappear quickly. (They're also super easy to make!)

For the Sauce:
1/2 C. Mayo
3 t. Curry Powder
3/4 T. Plain Yogurt
3/4 T. Ketchup
1 Clove Garlic, minced

Combine all of the ingredients above & refrigerate until sliders are prepared.

For the sliders:
2# Ground Chicken
6 T. Fresh Cilantro, Chopped
1/4 C. Green Onions, Chopped
2 T. Fresh Ginger, Peeled & Minced
2 t. Ground Cumin
3/4 t. Chili Powder
1 t. Kosher Salt
24 Small Dinner Rolls, split & toasted

1. Use pre-ground chicken & combine all of the ingredients minus the rolls. Form into 24 small patties (they should be about the same size as your rolls). If you find that the meat is sticking to your hands, wet them with a little water. You'll find it easier to form the patties with wet hands.

2. Once the patties are formed, grill or broil the sliders until done, about 3-4 minutes per side.

3. Spread curried mayo on one side of each bun, top with a slider and serve warm.

Good Gravy! No, Really...

2008-11-26T07:00:00.000-08:00

When people ask me who my inspiration was to become a chef my answer is always my Mom. But it's not for the reason you 'd think. My Mother, God bless her, is not a good cook. Growing up I often ended up being the one who started dinner. Or finished dinner. Heck, I'd even end up cooking the entire meal sometimes. So yes, my Mom can be credited as my inspiration to becoming a chef.

The reason I begin with this story though, is because there are a few things that she makes that are really wonderful-which sort of always confuses me-but nonetheless they are tasty. The first being meatloaf, followed by garlic roasted pork with sauerkraut and gravy. Yes, gravy...the one thing that many cooks seem to always ruin but my cooking impaired Mother can easily whip up. So, growing up, I always thought of gravy as one of the "easy" things to do. And really...it is.

The other day a friend of mine asked if I had a recipe for gravy. The honest answer was "no". I just make it. I pour off some fat, add some stock and seasonings and thicken it with a slurry of cold stock and cornstarch. Taste, adjust seasoning, taste and strain. Voila! Gravy.

My explanation was met with a blank stare. Gravy is not as easy as I think it is. Which leads me to this post...here is a technical recipe for gravy-with measurements and everything! The disclaimer of course being that I have not actually used said recipe because, well...see above.

Pan Dripping from whatever it is you are roasting
Enough Stock to make 3 C. of Liquid when combined with Pan Drippings
*If you are making beef, use beef stock, poultry, use chicken stock...
2 T. Cornstarch
1/4 C. COLD Stock

Optional: Onions, Rosemary, Garlic
1. Drain most of the fat from the pan drippings then pour them into a measuring cup. Pour in enough stock to measure 3 C. when combined.

Optional:
If using onions, garlic or rosemary, saute them in a saucepan with a little olive oil until translucent. Pour stock mixture over and simmer for 30 minutes. Strain the liquid and return it to the saucepan. Continue onto step 2. **You can do this step while your meat is still in the oven. Simply add the drippings later if you'd like to save time.

2. Pour liquid into saucepan and heat just to a boil. While this is heating, combine the cornstarch and COLD stock in a small bowl stirring until there are no lumps. This will become your "slurry".

3. Once stock is heated, whisk in the cornstarch slurry in a steady stream. Allow gravy to thicken with the boil until for about 30 seconds then remove from heat. Season with salt & pepper.

The key to no lumps is two fold: Using a COLD slurry (with no lumps) and whisking it in a steady stream until it thickens. If you follow these steps, you *should* end up with a nice smooth gravy every time.

Turkey: 101

2008-11-25T07:00:00.000-08:00

How much turkey do I need to cook?
Typically, you should plan for 1 pound of turkey for every guest. This can change however, if your family are particularly big eaters, or if you want more leftovers. If that is the case, increase your estimate to 1.5 pounds of turkey per person.

How long do I have to defrost this turkey for?!
The rule is that every 5 pounds of turkey needs 24 hours to defrost in the fridge. It is very dangerous to defrost a turkey any other way-regardless of who told to otherwise.

What temperature to I have to cook the bird to?
Everything that ever had wings must be cooked to 165 degrees. Period. Do not rely on the pop up thingy that comes with your bird. Invest in a meat thermometer and use it. Calibrate the thermometer before testing the bird by setting it in ice water for a few minutes and making sure it reads 32 degrees.

How long do I cook the turkey for?
This question is very hard to answer, because cooking temperatures vary greatly based on ovens and location. However, use the following as a general rule, and modify it to your needs accordingly.

Stuffed
6 to 8 pounds 2½ to 3½ hours
8 to 12 pounds 3 to 3½ hours
12 to 14 pounds 3½ to 4 hours
14 to 18 pounds 4 to 4¼ hours
18 to 20 pounds 4¼ to 4¾ hours
20 to 24 pounds 4¾ to 5¼ hours

Cooking your turkey at 325 degrees is ideal.

Orange Rosemary Turkey

2008-11-24T08:00:00.000-08:00

Adding any flavor under the skin of a bird will always result in better seasoning. Adding butter under the skin will yield a crispy, golden brown skin that no one will want to pass up. Try this Orange Rosemary Butter under your next Turkey for a fresh twist on an old bird...

1/2 C. Unsalted Butter, room temperature
2 T. Orange Zest
4 t. Fresh Rosemary, Minced
TT (to taste) Salt and Freshly Ground Pepper

Method:
1. Combine all ingredients
2. Working from tail end of turkey, gently slide your fingers between skin and flesh on breast, legs and as much of the thighs as you can.
3. Next, slide your fingers between skin and breast of turkey from neck end. Spread about half the rosemary-orange butter underneath skin and over meat on turkey breast, legs and thighs. 4. Spread remaining butter over outside of skin.
5. Roast turkey as usual

Gooey Pumpkin Bars

2008-11-22T09:59:00.000-08:00

A friend of mine brought these into work the other day and completely wow'd the office. If you're looking for an alternative to traditional pumpkin pie, check out these Gooey Pumpkin Bars.

Crust:
1 Package Yellow Cake Mix
1 Egg
8 T. Butter, Melted

Filling:
8 Oz. Cream Cheese, Room Temperature
1 (15 oz) Can Pumpkin
3 Eggs
1 t. Vanilla
8 T. Butter, Melted
16 Oz. Powdered Sugar
1 t. Cinnamon
1 t. Nutmeg

Method:
1. Preheat oven to 350 degrees.

2. Prepare Crust: Combine all the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

3. Prepare filling. In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.

4. Spread pumpkin mixture over the cake batter and bake for 40-50 minutes. Make sure not to over bake as the center should be a little gooey.

Serve with fresh whipped cream.

How To Make Perfect Mashed Potatoes

2008-11-15T11:00:00.000-08:00

You might think that making mashed potatoes is almost as easy as boiling water. But how many of us has had lumpy spuds or mashed potatoes so gloopy that they could be used as wallpaper paste? I won't go as far to say that there is an art to making a good batch, but there certainly are a few things you can do to help yourself become the Mashed Potato Master...

Here are the secrets:

1. The Potato:
Use Russets or Yukon Gold Potatoes-or, for best results, use both!
Russet potatoes are high in starch and make a less gluey dish.
Yukon Golds are an all purpose potato with a yellow flesh and a buttery flavor
*Use 2 pounds of potatoes to yield 4-6 servings.

2. Cooking Method Counts:
For best results, cook your spuds WITH THE SKINS ON!
This method allows the potatoes to retain their starch and nutrients
It also prevents the potatoes from being waterlogged
*Scrub and wash the taters, cook them in salted water, peel & chop them while hot.

3. The Mixers:
Use 8 Tablespoons of MELTED butter for every 2 #'s of potatoes
Use WARM Half & Half: 1 Cup for every 2#'s should do ya

4. The Execution: Ricers, Food Mills, No-No's and when to add the stuff

A. To make the smoothest mashed potatoes, use a potato ricer or a food mill. As a chef, my preference is a Food Mill. They are a bit pricey, however and a ricer produces a similar product for less money. Squish your spuds in either device while hot.
*Using a potato masher is not recommended...this produces what you call "home-style" potatoes-which is a nice way to say: Lumpy. Also, using a masher may overwork the starch in said potatoes therefore creating...glue. NEVER use an electric mixer of any kind when working with potatoes. Unless of course, you are wallpapering your kitchen, and need something to hang it with. :)

B. Add the melted butter first. This will coat the starch molecules which will help prevent a gloopy mess. Yes, that is a professional culinary term. After you've added the melted butter, slowly add the warm 1/2 & 1/2 by folding it in gently. Season as you like after this step. I recommend salt & white pepper.

Shaken...or Stirred

2008-11-08T18:39:00.000-08:00

It's entirely possible that martini's were popular quite some time ago and that I am just now recognizing how trendy they are. It seems like everywhere I go these days I either run into a cupcake bakery or a martini bar! Not that this girl is complaining, mind you-when done right, both of those things sing to my soul-I'm just slow on the uptake.

This Thanksgiving, get your cranberry fix in a martini glass instead of a can...

Also included is a "virgin" version of this drink so as not to exclude anyone-truth be told, this version might just be tastier than the high octane one! (Maybe)

Crantini:
Ice cubes
1 C. Vodka
1/4 C. Dry Vermouth
1/2 C. Cranberry Juice
8 Cranberries, frozen
4 Lime Zest twists

Virgin Crantini:
Ice cubes
1 C. Cranberry Juice
1 C. Fresh Tangerine Juice
1/4 C. Fresh Lime Juice
4 Lime Zest Twists

Yields 8 Cocktails

Note:
While searching for the perfect cranberry juice this afternoon I came across a Cranberry-Tangerine juice. Being that the virgin version of this drink calls for fresh tangerine juice, I decided to take a chance and experiment on my old recipe. Instead of using plain cranberry juice as a mixer, I used this new cran-tan juice, added a bit of lime juice and shook it all up. It was fantastic!

I'm not entirely sure how readily available this juice is to everyone, otherwise the recipe would be changed for sure. This drink was sweeter than the original and had just a hint of tangerine which brightened it right up. I highly recommend that if you can find this juice in your store that you try it instead of just the plain cranberry juice.

Green Bean Casserole: Revisited

2008-11-07T09:00:00.000-08:00

Have you always wondered how to make the perfect mashed potatoes? Do you struggle to find just the right gift for your boss or a co-worker? If so, join me here every Saturday at noon from now until 12/20 where each week a new holiday recipe will be featured. November's recipes will focus on Thanksgiving dishes (including a super tasty alternative to pumpkin pie) while December will have a few homemade gift ideas and tasty cookie recipes you can share with your friends and family.

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There's usually no middle ground when it comes to green bean casserole-either you love it, or you hate it. Chances are, if someone in your family (usually a crazy aunt) insists on making this dish, they also insist you eat it. But green bean casserole does not (and should not) mean processed soup from a can and greasy fried onions. Sure, it takes a little bit more effort, but going the extra mile will always result in delicious results.

Ingredients:

1 1/2 # Green Beans
1 Yellow Onion, peeled and chopped
1/2 # White Mushrooms, sliced
5 slices Bacon, Cooked and Chopped
1 1/2 C. Milk
3 T. Flour
3 T. Butter
1/2 C. Heavy Cream
1 t. Salt
1/2 t. Pepper
1/2 t. Thyme
1 T. Minced Garlic
1/2 C. Italian Bread crumbs
3 T. Grated Parmesan Cheese
**Optional: 1-2 T. Sherry

Method:
1. In a heavily salted pot of boiling water, blanch cleaned green beans for 2-3 minutes. Remove from hot water and shock them in a bowl of cold ice water. Once cool, remove from water and set aside.

2. Saute bacon & onion until translucent. Add mushroom & Garlic & saute until soft. If there is not enough fat in the pan, add about 1 T of butter. Remove from pan & combine with green beans.

3. In the same pan add remaining butter & flour. Stir to cook the flour for about a minute, but do not allow the flour to brown. Add milk and bring to a boil. Stir to thicken. Add salt, pepper, and thyme. Add cream and whisk to blend.

**Optional**
Add about 1 T. of Sherry to the cream sauce before proceeding to next step.

3. Pour sauce over green bean mixture and season to taste. Place in baking dish top casserole with seasoned bread crumbs and drizzle with olive oil. Cover and bake at 350 degrees for 45 minutes.

Return of the Reese's

2008-11-01T10:00:00.000-07:00

It starts around the second week in October and easily lingers into November. It shows up in cute miniature versions of our classic favorites, taunting us with its cuteness and the promise of fewer calories per serving.

Its Halloween candy and by today, many of us are sick of seeing it.

This year, instead of forcing your friends and family (or anyone else you encounter) to eat yet another peanut butter cup (OK, this might be a stretch. Who can't force those babies down?) why not get creative with your leftovers? Chop up a few candy bars and make them into a brownie like dessert.

Ingredients:

1 (16-oz.) package peanut-shaped peanut butter sandwich cookies, crushed

1/2 C. Butter, melted

1 Can Sweetened Condensed Milk

1/2 C. Creamy Peanut Butter

1 T. Vanilla

4 Peanut Butter Cups, coarsely chopped

2 Butterfinger bars, coarsely chopped

1 C. Semisweet Chocolate Chips

1/2 C. Honey-roasted Peanuts

Method:

1. In a medium bowl, combine cookie and butter. Press crumb mixture into bottom of a greased 13" x 9" pan (to form a crust) and bake at 350° for 6 to 8 minutes.

2. Mix the condensed milk, peanut butter, and vanilla in a medium bowl, until smooth.

3. Sprinkle chopped candy bars, chocolate chips and peanuts over the crust and pour the condensed milk mixture over it.

4. Bake at 350° for 25-28 minutes or until lightly browned. Remove to a wire rack, and let cool in pan and then cut into bars.

Getting Figgy With It

2008-10-25T15:23:00.000-07:00

Like most people my age, the word "Fig" usually congers up childhood memories of a soft square cookie which came in stacks and was given out liberally at snack time. But fresh figs are nothing like the overly sweet, sticky figs we remember. In fact, fresh figs are quite delicate and can be used not only for dessert, but also for hors d'oeuvres. This fast, simple recipe can be either, and can be served hot or room temperature.

Ingredients:
4 Ripe Black Figs
1/4 C. Honey
1-2 T. Soft Goat Cheese

Method:
1. Using a paring knife, slice off the tops of each fig. Next, make a cross on each to, gently opening it up to reveal the inside.

2. Place the figs on a large sheet of aluminum foil and drizzle honey over them. Close the foil and bake in a 350 degree oven for 15 minutes.

3. Carefully place 2 figs on each plate. Divide the goat cheese evenly among each fig, placing it in the open center. Pour the hot honey from the foil onto the figs. Serve immediately, or at room temperature.

*Variation:

Use Blue Cheese, Marscapone or Yogurt instead of Goat Cheese.

Pumpkin Brittle

2008-10-11T06:00:00.000-07:00

Search for “Who invented peanut brittle” on the internet and you’re sure to come up with a slew of answers ranging from an 1890’s housewife who made an error with ingredients to the Nazi’s needing to feed their troops. Regardless of its origin, brittle is a sweet, crunchy treat made of hardened caramel and nuts. Most of the time.

Because of our love of everything pumpkin, we went searching for unique ways to temp our taste buds. Besides finding several new twists on ye olde pumpkin pie, we stumbled upon a recipe for pumpkin brittle! It’s relatively easy to follow and is a great alternative to toasting the seeds as many traditionally do. Work quickly and be sure to keep the little ones away-at least until the sugar cools.

Ingredients:
1 C. Sugar
1/2 C. Water
1/8 t. Sea Salt or Kosher Salt
3/4 C. Raw Pumpkin Seeds (not toasted; 4 oz)

Method:
1. Tape a long sheet of parchment on a work surface. Be sure it’s anchored well on all sides.
2. Bring sugar, water, and salt to a boil in a heavy saucepan over medium heat, stirring until sugar is dissolved. Cook mixture, without stirring until syrup registers 238°F (soft-ball stage) on thermometer, about 10 to 12 minutes (sugar syrup will be colorless).
3. Remove from heat and stir in seeds with a wooden spoon, then continue stirring until syrup crystallizes, 3 to 4 minutes.
4. Return pan to heat and cook, stirring constantly, until sugar melts completely (sugar will continue to dry and become grainy before melting) and turns a deep caramel color, about 4 to 5 minutes more (seeds will be toasted).
5. Carefully pour hot caramel mixture onto parchment and carefully cover with another sheet. Immediately lay another sheet of parchment paper over the hot sugar and roll out as thinly as possible with a rolling pin, pressing firmly.
6. Remove top sheet of parchment and immediately cut brittle into pieces with a heavy knife or pizza wheel. Cool brittle completely, then peel paper from bottom. Store in an airtight container for up to 2 weeks.

Gourmet Magazine, Jan.’05

What a Crock!

2008-10-04T12:00:00.000-07:00

Every year when the temperature starts to dip below 65 degrees, I find myself remembering those warm, cozy dinners mom used to make-the kind that filled us up and made us feel loved. These days, it's hard to find the time to put together such well planned meals which is why the crock pot is the busy grown-ups friend.

Throw these ingredients together right before work and return home to a delicious home style meal. This is my Mom's crock pot chicken...

Ingredients:

2 T. Frozen Orange Juice
2 C. Chicken Stock
1 t. Salt
1/4 t. Pepper
1/2 C. Tomato Paste
2 T. Soy Sauce
2 T. Brown Sugar
2 Cloves Garlic, minced
4 #'s Chicken, breasts and thighs, skin removed
1/4 # Mushrooms, sliced
2 T. Butter
11 oz. Can Mandarin Orange sections, drained
1/2 Medium Red Bell Pepper, sliced
1/4 t. Ground Ginger
3 T. Cornstarch
1/4 C. Cold Milk
1/4 C. Cold Water

Method:

1. The night before: In a large, non-reactive container mix together all of the ingredients up to (and including) the garlic. Add the chicken, close container and refrigerate until morning.
2. Next Morning: Place the chicken in the crock pot and add marinade up to about an inch from the top of the container. Set the cooker on low and cover for 6-8 hours.
3. Turn the crock pot to high. Sautee the mushrooms in the butter and add them plus their juices to the chicken. Add the oranges, peppers and ginger.
4. Mix the cornstarch, milk and water together making sure there are no lumps. Slowly add the mixture to the chicken and stir. Reduce heat to low and simmer for 30 more minutes.

Apple Streusel Muffins

2008-09-27T06:00:00.000-07:00

It's that time of year again-autumn in New England! That means cooler air, bright blue skies, colorful leaves and football. It also means APPLES! You'd be hard pressed to find a true New Enlander who doesn't "Ooooo and aaaaah" when dreaming of their first fresh picked apple.

You can pretty much always bet that at least one person you know will be making a pie, a baked apple or an apple crisp. While all of these things are yummilicous, here's an easy (and healthy-ish) alternative for you to try-apple muffins! Not only will your house smell heavenly when they are baking, you'll have 12 little snacks that can be eating for breakfast, lunch or dinner!

Ingredients:

Streusel Topping:

2T. Light brown sugar, packed

4 t. Whole Wheat flour

1/2 t. Ground Cinnamon

1 T. Unsalted butter, cubed

Muffin Batter:

1 C. Whole Wheat flour

1 C. All Purpose flour

1 1/2 t. Baking powder

1/2 t. Baking soda

1/4 t. Salt

1 T. Cinnamon

1/2 t. Nutmeg

1 Egg

1/3 C. Light brown sugar, packed

1/2 C. Apple butter (Typically found in the jelly isle)

1/3 C. Maple syrup

1/3 C. Apple cider

1/3 C. Plain yogurt, lowfat

1/4 C. Vegetable Oil

Method: Preheat over to 400 degrees. Spray/Lightly grease 12 muffin cups.

Make Streusel:

1. Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Using your fingers, blend in butter with until the mixture resembles coarse crumbs. Set aside.

Muffin Batter:

1. Whisk dry ingredients in a large bowl. Set aside

2. Whisk egg and brown sugar in a medium bowl until smooth. Add in apple butter, syrup, cider, yogurt and oil.

3. Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined. Do not overmix!

4. Fill the muffin pan with batter & sprinkle with the streusel.

5. Bake golden brown, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Sweet! (Potato Souffle)

2008-09-06T07:57:00.000-07:00

For a nice main course to go with your sweet potato souffle, visit Bostonist.com and find my recipe for Jerk Chicken...

1/2 cup freshly grated Parmesan

1 cup finely chopped onion

1 large garlic clove, minced

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup milk

1 cup coarsely grated Gruyère

2 cups mashed cooked sweet potatoes (about 1 1/2 pounds)

4 large eggs, separated

Method:

1. Butter a 1 1/2-quart soufflé dish and dust it with 1/4 cup of the Parmesan.

2. In a large heavy saucepan cook the onion and the garlic with salt and pepper to taste in the butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the roux, stirring, for 3 minutes.

3. Add the milk in a stream, whisking, and simmer the mixture, whisking, until it is thickened. Remove the pan from the heat, whisk in the Gruyère.

4. Whisk in the sweet potatoes and the egg yolks, 1 at a time.

5. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they just hold stiff peaks, whisk one fourth of them into the sweet potato mixture to lighten it, and fold in the remaining whites gently but thoroughly. Pour the mixture into the prepared soufflé dish, sprinkle the remaining 1/4 cup Parmesan over it, and bake the soufflé in the middle of a preheated 375°F. oven for 45 to 50 minutes, or until it is puffed and golden.

Serve the soufflé immediately.

Sweet Pea Risotto

2008-08-30T06:00:00.000-07:00

It's creamy and thick and oh so flavorful. It's elegant comfort food at its best. It's risotto and it's also one of the scariest dishes a home cook can make.

But it doesn't have to be! All you need is a wooden spoon and some patience and you too, can make risotto! The secret to this dishes creamy texture is the cooks' willingness to constantly stir the rice while adding warm stock in several additions. The stirring helps release the starch which acts as a thickener. Adding butter and cheese only sweetens the deal.

Take your time, follow the directions and you too, can make risotto.

Ingredients:

2 C. Peas
8 C. Chicken Stock, Heated
5 T. Olive Oil
1/4 C. Shallots, Chopped
2 cups Arborio Rice
1 C. Dry White Wine
Salt & Pepper, To Taste
3 T. Butter
1/2 C. Parmesan Cheese, grated

Method:

1. Using a food processor or blender, puree 1/3 C. of chicken stock and 1 C. of the peas until it's no longer lumpy. Set aside.

2. Heat the oil in a large sauce pan or pot. Add the shallots and sauté until they are translucent. Do not brown. Add the rice and stir it to coat it in oil.

3. Add the wine and stir until it is almost all absorbed.

4. Add the chicken stock, 1 cup at a time, stirring constantly until each addition is almost gone. This process should last about 15-25 minutes and the rice should be al dente (with a little bite left).

5. Remove from the heat and gently fold in the pea puree. Stir in the butter and the cheese & season with salt and pepper. Once the seasoning is ok, gently stir in the whole peas.

6. Serve warm. If the risotto gets too thick or sticky, add a little bit of warm stock and stir until the consistency is to your liking.

Ricotta Gnocchi

2008-08-23T06:00:00.000-07:00

Normally I hate it when people pronounce food wrong. Bruschetta (broosketa) is typically the biggest culprit followed closely by Ricotta (riCOATa) cheese. The one food item that somehow slipped through the angry word cracks is Gnocchi (neeYOKE e). Inevitably someone-usually my mother-orders the "G-no-chee". How can you not giggle when someone says that? G-no-chee doesn't even sound appetizing, and that, my friends, is a travesty because Gnocchi is heavy sent.

Traditionally made from a mixture of potatoes, flour and eggs, gnocchi are tender little dumplings that fall easily into the comfort food zone. Several variations exist including gnocchi made with chestnut flour or-and this is a double whammy in the mispronunciation category: Ricotta Gnocchi. Typical sauces are made of fresh tomatoes and basil but can also include pesto and cream sauces-or as seen here, with a brown butter sauce drizzled with balsamic vinegar.

Ingredients:
1 C. Ricotta
1 Egg
3/4 C. Parmesan Cheese
1-1 1/2 C. Flour
Salt & Pepper, To Taste
1/4 C. Butter
Basil-To Taste (About 10-15 leaves)
Balsamic Vinegar

Method:

1. In a large pasta pot, boil salted water.

2. Combine Ricotta, egg, cheese, salt and pepper. In 1/2 C. incriments, add the flour until you have a soft but no longer sticky dough. Test for seasoning.

3. On a floured surface, roll dough into thin logs. With a knife, cut 1/2 inch pieces on the diagonal. Drop into boiling water and cook until the gnocchi float to the top of the pot, about 3-4 minutes.

4. Meanwhile: In a saucepan, slowly brown the butter, being careful not to burn it. Swirling the pan every now and then helps this. Once the butter is brown, remove from heat and toss it with the gnocchi. Top with basil and drizzle with balsamic vinegar.

Lemon Breakfast Bread

2008-08-16T06:00:00.000-07:00

Eating this moist lemony bread is like eating a little slice of sunshine. The key to it's bright flavor is to use freshly squeezed lemon juice-don't skimp on this. Those lucky enough to start their morning with this bread will thank you.

Ingredients:
1 1/2 C. Flour
2 t. Baking powder
1/2 t. Salt
1 C. Plain Yogurt (not lowfat)
1 1/3 C. Sugar, divided
3 Eggs
2 t. Grated Lemon zest (About 2 lemons)
1/2 t. Vanilla Extract
1/2 C. Vegetable Oil
1/3 C. Lemon Juice, freshly squeezed

For the glaze:
1 C. Confectioners' Sugar
2 T. Lemon Juice, freshly squeezed

Method:Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

1. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.

2. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.

3. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

4. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

5. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

6. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Oatmeal Raisin Cookies

2008-08-09T06:00:00.000-07:00

There's just something about freshly baked oatmeal cookies that makes people feel warm and fuzzy, don't you think? Even if you don't like raisins you just might let them slide through when you smell the cinnamon and the oats rolling it's way seductively through the house. A good oatmeal raisin cookie is moist and soft not only the minute it comes out of the oven, but also hours later when your tummy remembers where they are hiding...

Ingredients:
1 1/2 Sticks Butter
1/4 C. Shortening
1 C. Sugar
1 C. Packed Brown Sugar
1/4 C. Honey
2 Eggs
1 T. Vanilla
2 C. Flour
1 t. Baking Powder
1 t. Cinnamon
1/2 t. Baking Soda
1/2 t. Salt
3 C. Oats (Old Fashioned)
2 C. Raisins

Method: Preheat oven to 350. Grease Cookie Sheets
1. Cream butter, shortening and sugars together with a mixer until light and fluffy.

2. Add the honey, then the vanilla and then the eggs, one at a time. Mix until combined. Scrape down the sides.

3. In a separate bowl, combine flour, baking powder, cinnamon, baking soda and salt. Whisk it together to incorporate all ingredients.

4. Add the flour mixture to the butter mixture in 3 additions, scraping down the sides after each addition.

5. Add the oats and the raisins. Stir 'til combined. Drop onto prepared sheet pans using a teaspoon. Bake for 9-11 minutes. Allow to cool for 8 minutes then transfer to cooling racks.

Roasted Chicken

2008-08-05T16:49:00.000-07:00

There is one way, in my opinion, to make a house smelly homey: saute garlic in olive oil. The smell is intoxicating and as it permeates through each room friends and family are drawn to the kitchen to find out what treat they will soon be devouring. This recipe for roasted chicken is not only aromatic (it's got 10 cloves of garlic!) but also moist and delicious. It's easy enough for a new cook but sophisticated enough to serve to your friends at a dinner party with white wine.

Just be warned-you might end up with too many cooks in the kitchen...

Ingredients:
1 Onion, cut coarsely into quarters
10 Cloves of Garlic mashed with 1 t. Salt
1/2 C. White Wine
1/4 C. Olive Oil
2 t. White Vinegar
1 3# Chicken, cut in half

Salt & Pepper
1 Lemon

Method:
1. Cut your chicken down the backbone to create 2 equal halves. If you do not know how to do this or you do not want to, you can also buy 3 #'s of chicken parts. (It's just a little more costly.)
2. Mash your garlic with the salt to create a paste. You can use the flat part of a chef's knife or a spoon.
3. In a large glass container, combine the onion, 1/2 of the garlic paste, and all of the liquid. Add the chicken and marinate in the fridge for for 2-4 hours.
4. Preheat oven to 375. Remove chicken from marinade and season with salt and pepper and smear with remaining garlic paste. Place chicken in a roasting pan and put slices of lemon under it. If you'd like, you can also add the onions from the marinade.
5. Roast for 45 minutes to 1 hour or until a thermometer reads 165 and the juices run clear.

Red Currants

2008-08-03T19:13:00.000-07:00

I've tried-I really have. I just can't do it. I can't seem to love red currants. Even when they are cooked, the flavor just doesn't do anything for me, which is sad because they are just so darn pretty.

This weekend I tried a new recipe for Red Currant Muffins and I thought for just a few minutes that maybe just maybe this would be the recipe that made me fall in love.

It wasn't. Which is why I'm not going to share it here. What I want to know is, do YOU like red currants? Have you baked with them before? If so, what do you like about them? What's the best way to use them in your opinion? I'm beginning to think that indeed, red currants are best used for jam, and decoration. But when a fruit is so pretty, I want to try as many ways as I can to use them before I give up...so...share your thoughts.

Tres Leches Cake

2008-08-01T11:05:00.000-07:00

If you've always been told that milk does a body good but also told that cake and desserts don't, then let me introduce you to the loophole: Tres Leches Cake. Tres Leches Cake-or 3 Milks Cake-is a traditional Latin American dessert which not only packs a flavorful punch, but also helps keep your bones strong! (Take that Mom!)

It's relatively unclear as to exactly who invented this sweet, moist cake but chances are it was the Mexicans. Recipes as early as 1875 are rumored to have been started by the Mexico based Nestle Company when they placed the Tres Leches recipe on their condensed milk cans.

Regardless of who lays claim to its origin, this cake is easy and delicious, and will quickly become a family favorite.

Ingredients:

1 1/2 C. Flour

1 t. Baking Powder

1 Stick Butter (Unsalted, room temperature)

1 C. Sugar

5 Eggs

1 t. Vanilla

1 C. Milk

2/3 C. Sweetened Condensed Milk

2/3 C. Evaporated Milk

**Optional**

1/3 C. Frangelico, Brandy or Chambord

Method: Preheat to 350 degrees/Grease & Flour a 9x13 pan

1. In a small bowl, combine the flour and baking powder. Whisk to combine and break up clumps.

2. In a larger bowl, cream the butter and sugar until fluffy. Add the eggs and vanilla and beat until combined.

3. Add the flour in 3 batches, mixing between each addition. Pour batter into prepared pan and bake for 30-35 minutes.

4. Upon taking the cake out of the oven, use a fork or a skewer to poke 10-15 holes in the top of the cake. Allow cake to cool.

5. Combine the 3 milks and liqueur if using it. Pour over the top of the cooled cake and refrigerate for at least 2 hours. Serve chilled with sweetened whipped cream.

Ever Wonder...

What's the difference between Evaporated & Condensed Milks?

*Evaporated milk is milk that has 60% of its water removed by evaporation.

*Condensed milk is 60% milk & 40% sugar. It is cooked until most of the water is evaporated (60%) so that what remains is the sweet, thick syrup we know and love.

Moroccan Lemon Chicken with Couscous

2008-07-30T16:04:00.000-07:00

Ingredients: Serves 2

1 T. Olive Oil
2 Boneless Chicken Breasts, w/ skin
1 Small Onion, sliced
1/4 t. Paprika
1/4 t. Cinnamon
2 t. Grated Lemon Zest
1 1/2 t. Flour
1 1/2 C. Chicken Stock
1 T. Honey
1/2 C. Chickpeas

Method:

1. In a large saucepan heat the olive oil until it's very hot, but not smoking. Season the chicken with salt and pepper and place it skin side down in the pan. Sear chicken until golden brown on each side. Remove from the pan.

2. In the same pan, add the onion and saute until soft, about 4 minutes. Add the flour and the spices and toast for about 2 minutes. Add the broth, honey and lemon zest. Whisk well and add the chicken back into the pan. Simmer 8 minutes.

3. Add the chickpeas. Heat for another minute or so. If the sauce has not thickened to your liking, remove the chicken again and reduce the sauce until it coats the back of a spoon. Serve the chicken over couscous and drizzle with the sauce.

Couscous

Ingredients:

1 C. Couscous
1 C. Chicken Stock
1 T. Olive Oil
2 Cloves Garlic, chopped
1 t. Salt
1 t. Tumeric
1.2 t. Cinnamon
2 t. Lemon Zest

Method:

1. In a saucepan, combine all of the ingredients except for the couscous. Bring to a boil.

2. Add the couscous and stir immediately. Remove from heat and cover for 10 minutes. Fluff with a fork and serve.

Chocolate Frosting

2008-07-25T21:00:00.000-07:00

This is more of ganache, really, but if you let it sit in the fridge for about an hour, it turns into a silky smooth frosting that tastes heavenly with the golden cupcakes below. I would like to say that as someone who doesn't love chocolate as much as the average person, I would have preferred to use semi-sweet chocolate instead of bittersweet. My taste testers, however, disagreed...

Ingredients:

4 oz. Bittersweet Chocolate, broken or chopped
1/2 C. Heavy Cream
3 T. Butter
1 T. Light Corn Syrup

Put the chocolate in a metal or glass bowl. Meanwhile, heat the remaining ingredients until they are just about to boil. Remove from heat and pour over the chocolate. Allow to sit for 5 minutes and then whisk until smooth.

At this point, you can use the ganache to drizzle or drape the cupcakes in chocolate. Or, you can let it sit in the fridge like I mentioned above so you can frost them.

This makes about 1 cup of frosting-enough for 12 cupcakes (which is how many cupcakes you'll get from the recipe below.)

The Golden Ticket

2008-07-25T17:45:00.000-07:00

July in this girl's family means lots and lots of birthdays-including her own! And though most people favor chocolate cake, she loves a good vanilla. But making a yellow cake from scratch is harder than you think. They either come out dry or worse-they taste like corn bread. After many failed attempts and hours or testing I've finally found the golden ticket...behold, the Golden Cuppie.

Ingredients:

1 C. plus 2 T. All Purpose Flour
2 T. Cornstarch (Shh...don't tell-this is the secret to this recipes' success!)
1 1/4 t. Baking Powder
1/8 t. Salt
3/4 C. Sugar
2 Eggs, room temperature
1 1/4 t. Vanilla Extract
4 T. Unsalted Butter, melted
1/4 C. Vegetable Oil
1/2 C. Milk, room temperature

Method: Preheat oven to 350 degrees. Prepare cupcake pan with paper liners.

1. Whisk the flour in a bowl with the cornstarch, baking powder and salt. Set aside.

2. In a large bowl, beat the sugar, eggs and vanilla on medium high speed until smooth and slightly thickened. Add the butter and oil, then scrape down the sides of the bowl.

3. Beginning with the dry ingredients, add the flour then the milk-alternating in 3 batches. Scrape the bowl between each dry addition.

4. Fill the liners about 2/3 of the way and bake for 20-23 minutes until springy when lightly pressed. Allow to cool for a few minutes in the pan and then remove to a wire rack until completely cool. Frost as desired.

5. Happily devour the yumminess that you just created!

Recipe by Grace Parisi

Honey-Tomato Bruschetta

2008-07-20T18:50:00.000-07:00

You may or may not know that honeybees are in danger-strange things are happening to them and they are abandoning their hives. Last year, about 20 BILLION bee vanished.* "Who cares?" you might say. But think about what bees do-the pollinate the crops that you and I eat. Without bees we can kiss those crops goodbye...

This month's Food & Wine Magazine features several recipes with honey as the star ingredient. One recipe, Honey-Tomato Bruschetta with Ricotta sounded phenomenal and I knew right away that I had to try it...

2 Pints of Cherry Tomatoes, halved lengthwise
1 1/2 T. Olive Oil
2 T. Clover Honey
2 t. Fresh Thyme Leaves
1 t. Kosher Salt
1/8 t. Pepper
12 Baguette slices, cut at 1/2 thick on a bias
1 C. Ricotta
1 T. Buckwheat or Chestnut Honey
6 Basil Leaves, thinly sliced or torn

1. Preheat oven to 300. Line a baking sheet with parchment paper. In a large bowl, toss the tomatoes with the olive oil, honey, thyme, salt & pepper. Pour mixture onto lined baking sheet and bake about 1 hr 25 minutes until the begin to shrivel and brown. Allow to cool.

2. In the broiler, toast the baguette slices until golden brown.

3. Spread ricotta on the bread and top with tomatoes. Lightly drizzle with buckwheat honey and sprinkle with honey.

Notes:

I did not have 2 types of honey. I used regular honey from the grocery store-but I know for sure that if I had different types of honey, this recipe would have been better.

The ricotta was a little bit too bland for me-I would suggest seasoning it with a little salt and pepper, or perhaps mixing a tiny bit of honey in the cheese.

*August Issue, Food & Wine Magazine, pg. 86

Corn & Avocado Salad

2008-07-19T09:30:00.000-07:00

Picture it...Boston, 2008-we were in a trendy downtown office building-suits were everywhere. A local catering company had just delivered lunch and before the administrative assistants could set up the plates, a long line had formed...grown men were hopping up and down, obviously anxious for their turn*...

What, you ask, was for lunch? (Wait for it...) Corn & Avocado Salad.

Yes. Really.

Never in my career have I seen this sort of enthusiasm for any food, let alone a corn & avocado salad. Yet, here I was, watching otherwise stuffy executives turn into little kids at the ice cream truck.

Now, I ask you-how could this recipe NOT be shared?

*This part may have been embellished for added drama.

For vinaigrette:
2 teaspoons Dijon mustard
1 teaspoon salt
2 pinches freshly ground white pepper
Pinch sugar
3 tablespoons lime juice (from 1 or 2 limes)
3 tablespoons lemon juice (from 1 lemon)
1/2 cup plus 1 tablespoon extra-virgin olive oil

For salad:
2 cups fresh, raw corn kernels
2 tablespoons diced red, yellow or orange bell pepper
2 tablespoons chopped cilantro
1 tablespoon diced red onion
Salt and freshly ground black pepper
4 avocados

In a mixing bowl, make the vinaigrette by whisking together mustard, salt, pepper, sugar and lime and lemon juices. Whisking constantly, slowly drizzle in the olive oil. Transfer to a container and store tightly covered in the refrigerator up to a week.

In another bowl, make the corn relish by combining 1/4 cup of the vinaigrette with the corn, bell pepper, cilantro and onion. Season with salt and black pepper to taste.

To assemble salad, peel and slice the avocados. Arrange slices on 4 chilled salad plates. Spoon one-quarter of the corn relish onto each plate. Drizzle with remaining vinaigrette. Season to taste with salt and black pepper.

Makes 4 servings.

Homemade Marshmallows

2008-07-05T12:00:00.000-07:00

Ah, yes...the telltale sign that summer is truly here:

Marshmallow goo stuck to your...well, everything. While the econo-sized bag is a smart move when hoards of children are involved, nothing beats a fresh, homemade mallow.

Yes, homemade marshmallows. They really are a little piece of heaven and with not as much effort as you think, they too, can be yours.

Enjoy your marshmallows plain, sprinkled with toasted coconut or drenched in chocolate and sprinkled with graham cracker crumbs.

Homemade Marshmallows:

3 Pkgs Unflavored Gelatin (Knorr brand)
1 1/2 C. Granulated Sugar
1 C. Light Corn Syrup
1/4 t. Kosher Salt
1 T. Vanilla Extract
Confectioners' sugar, for dusting

1. Combine the gelatin and 1/2 cup of cold water in a bowl. Allow it to sit while you make the syrup.

2. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

3. With a mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

4. Pour the batter into a 8 X 12-inch glass pan. Smooth the top of the mixture with damp hands. Sprinkle on any toppings. Allow marshmallows to dry uncovered at room temperature overnight.

5. Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.

*I do not roll them in confectioners' sugar. I think it makes them too sweet, but it does help the stickiness.

Sticky Photo from Wikimedia Commons. Recipe by Ina Garten.

Compound Butter: Summertime Staple

2008-06-28T12:01:00.000-07:00

It might sound weird to you, but flavored butters are a fantastic way to make something that is everyday ordinary into something out of this world extraordinary. Compound butters are an easy and elegant way to spruce up any meal-even a 4th of July cookout.

Cilantro Butter (AWESOME on corn on the cob)
8 oz (2 sticks) Unsalted Butter, soft
1 C. Fresh Cilantro, chopped
Salt & Pepper to taste

Combine all of the ingredients using either your hands (preferred) or a food processor. Note that using a food processor will yield more of a whipped consistency, which is not necessarily the best thing for our needs.

Once combined, make a long log out of it using wax paper or parchment paper. Twist the ends (Tootsie Roll style) to seal and put in the fridge for about 2 hours. When it is ready, cut it into coins and serve!

Compound butters can have anything in them-be playful and add your favorite herbs and spices. If wrapped correctly, these butters freeze like a dream.

Easy Peasy Poke Cake

2008-06-28T12:00:00.000-07:00

There are times when even I am too ~~busy~~ lazy to bake something from scratch. The recipe below was given to me years and years ago (about 10 I think) by friend and it quickly became a crowd favorite wherever I bring it. This is a recipe that any cook, at any level can be successful at...

1 Box of Yellow Cake Mix
1 Box of Strawberry Jello
1 box of Instant Vanilla Pudding
1 Pint of Blueberries
1 Pint of Strawberries

Method:
1. Prepare cake according to directions. Use a rectangular sheet pan to achieve the "flag" shape.

2. While the cake is baking, make the strawberry jello but don't put it in the fridge.

3. Once the cake has slightly cooled (about 10 minutes) use a fork to poke lots of holes in it. Pour the jello over the cake until it is all absorbed into it. Put it in the fridge until it is completely cold so that the jello can set.

4. Meanwhile, prepare the pudding (put in the fridge while you wait for the cake). Also wash and slice the strawberries, and wash the blueberries.

5. To assemble the cake, top it with the pudding and place the fruit on top so that it looks like a flag. Use the blueberries for the stars and the strawberries for the stripes.

6. Keep refrigerated until you are ready to serve-You can make this cake a day in advance but I wouldn't recommend any sooner than that.

I can't tell you how long it hold for, because there is never any left when I make it!

Sweet Potato Biscuits

2008-06-21T19:03:00.000-07:00

I've never made these biscuits myself, but I have eaten them and they are delicious! I dug this recipe out because they would go very nicely with BBQ Pork...

Sweet Potato Biscuits

1 cup mashed, cooked sweet potato
1/4 cup sugar
1 beaten egg
1 tablespoon margarine or butter, melted
1 cup milk
3 cups self-rising flour
1 teaspoon baking powder
1/2 cup shortening

In a medium bowl, mix together sweet potato, sugar, egg, and r butter until smooth. Stir in milk and set aside.

Sift together together flour and baking powder into a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture.

Add sweet potato mixture and stir until just combined. Turn out onto a well-floured surface. Knead gently for 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter. Re-roll as necessary. Place biscuits 1 inch apart on a large baking sheet.

Bake at 400 degree F for 15 to 20 minutes or until lightly browned.

Makes 16 to 18 biscuits.

Soul Food for Paul Pierce

2008-06-21T18:23:00.000-07:00

It's hard to live in Boston and not be excited for the Celtics. From rallies to baseball games, our World Champions are everywhere, and we love it! To honor our finals MVP Paul Pierce (whose favorite thing to eat is rumored to be soul food) here is a fantastic soul filled recipe for a BBQ pulled pork sandwich.

Dry Rub:
2 T. Kosher Salt
2 T. Pepper
2 T. Paprika
2 T. Dark Brown Sugar
1/2 T. Cayenne Pepper

Other Ingredients:
4 # Pork Roast, Shoulder
2 C. Apple Juice
1 C. Apple Cider Vinegar
2 T. Worcestershire Sauce
1/2 T. Liquid Smoke (may be omitted, but it's oh-so-good!)
1/2 T. Garlic Powder

6 Rolls of your choice

BBQ Sauce

Method:
1. Mix the dry rub together and sprinkle it onto the pork roast. Be sure to really press it into the meat so it sticks. Cover the pork and refrigerate for at least 2 hours.

2. Combine the liquid ingredients and the garlic powder in a slow cooker. Add the pork and cover. Slow cook on low for 4 hours or until the pork shreds easily.

3. Remove the pork, shred it, make it into a sammich and enjoy!

Note: If you do not have a slow cooker, you can cook these in a 325 degree oven. Just be sure to cover the pork with aluminum foil and baste the meat at least every hour.

Mesclun & Cherry Salad w/ Warm Goat Cheese: Father's Day

2008-06-14T12:01:00.000-07:00

Here is a salad idea to serve with the skirt steak recipe below...

2 T. Olive oil

2 T. Finely chopped shallot

2 T. Chopped fresh tarragon

1 T. Fresh lemon juice

3/4 t. Finely grated lemon peel

3/4 C. Sliced almonds (about 3 ounces)

1 Large Egg

1 T. Water

1 11 oz log Soft goat cheese, cut into 6 rounds

6 S. Mixed baby greens or baby spinach

1 C. Halved pitted fresh Bing cherries or other dark sweet cherries (about 7 ounces whole unpitted cherries)

1/2 C. Strips fresh fennel bulb

Method:

1. Preheat oven to 400°F.

2. Whisk first 5 ingredients in small bowl. Season dressing generously with salt and pepper.

3. Spread almonds on plate. Whisk egg and 1 tablespoon water in small bowl; sprinkle with freshly ground black pepper. Turn goat cheese rounds in egg mixture, then coat with sliced almonds, covering all sides. Place on rimmed baking sheet.

DO AHEAD: Dressing and goat cheese rounds can be made 4 hours ahead. Cover separately and chill. Bring dressing to room temperature and whisk before using.

4. Bake goat cheese rounds until cheese is warm but not melted, about 10 minutes.

5. Combine greens, cherries, and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Place 1 cheese round on each plate and serve.

Father's Day Steak Special

2008-06-14T12:00:00.000-07:00

Skirt steak is usually overlooked in the grocery store because it's not the prettiest cut of meat. However, it is somewhat inexpensive and definately delicious. This meat tends to be on the tough side unless it's marinated and cooked correctly, but if done right you'll feel like you've struck gold. Light up the grill tomorrow and throw a few of these babies on to show your father how much you appreciate his ~~wallet~~ love and support.

1/4 C. Olive oil

1/4 C. Fresh lime juice

4 Cloves Garlic, finely chopped

1 T. Ground Cumin

1 T. Ground Coriander

2 Skirt steaks, about 3 pounds total, cut in half

1 t. Salt

Method:

1. Mix together the olive oil, lime juice, garlic, cumin, and coriander. Place the steaks in a resealable freezer bag and pour in the marinade, making sure the steaks are completely coated. Refrigerate for at least 1 hour, but no more than 6 hours.

2. Heat your grill! When it is good and hot, take the steaks out of the marinade and season them with salt and pepper. Put the skirt steaks on the grill and cook for 8-9 minutes, turning only once. Transfer the steaks to cutting board and allow them to rest for 5 minutes. Thinly slice the steaks and serve with a salad and corn on the cob.

Pineapple Fritters

2008-06-07T12:00:00.000-07:00

Do yourself a favor this weekend and stop by Haymarket to get some pineapples. Dress them up with lime and cilantro for a yummy salsa for chicken or, if you feel like really spoiling yourself, fry them up and serve them warm with vanilla ice cream.

Yeah-you read it right-fried pineapple with vanilla ice cream. It's easy to make and is without a doubt a fantastic treat for anyone lucky enough to be around you. Worried about the calories? Don't be! It's fruit, right?

Ingredients:

1/2 C. Panko (Japanese bread crumbs)
1/4 C. Graham Cracker Crumbs
1/2 t. Cinnamon
8 Pineapple slices, cored
2 T. Flour
1 Egg, beaten with 1 T. water
3/4 C. Sugar
Vegetable Oil, for frying

Method:

1. Mix panko, graham cracker crumbs and cinnamon in a shallow bowl. Set up 2 other bowls-one with flour and one with the egg mixture.

2. In a deep pan, heat oil to 350 degrees.

3. Dip the pineapple slices into the flour (shake off excess) then into the egg and last, into the panko mixture. Carefully slide the pineapple slices into the oil and fry until golden brown.

4. Drain on paper towels and sprinkle with sugar. Serve warm topped with vanilla ice cream.

As seen on Bostonist.com

Tapas: Chorizo in Red Wine

2008-05-31T12:01:00.000-07:00

1/2 # of Chorizo Sausage
3/4 C. Spanish Red Wine (Like Rioja)
2T. Brandy
Fresh Parsley, Chopped (for garnish)
Crusty Bread

Prepare this dish the day before you are serving it.

1. Pierce the sausages with a fork a few times each. In a large pan, pour the wine over the sausage and bring it to a boil.

2. Reduce the heat and simmer covered for 15-20 minutes. Remove from heat and marinate in the fridge overnight.

3. Remove the chorizo, reserving the wine. Cut the sausage into 1/4 inch slices (on an angle). Add them to skillet and add the brandy. Set the chorizo on fire-be sure to stand back! When the flames die down, pour the wine over the pan and cook until it is almost evaporated.

4. Serve hot, garnished with parsley and crusty bread.

Tapas Toss Up

2008-05-31T12:00:00.000-07:00

When these taste buds transplanted to Boston 6 months ago two things were apparent:

1. Private parking spaces, though expensive, are worth it.
2. Lots of people in Boston like Tapas.

What was not apparent though was where exactly the best tapas are made, and when sangria and lots of tiny plates of Spanish yummies are involved, this Bostonist feels it's her duty to set the record straight. Here is a side by side comparison of two local tapas restaurants: Tapeo in Boston and Tasca in Brighton.

Right out of the gate let's talk sangria. Hands down the better pitcher comes from Tasca in Brighton. It's cheaper, stronger and easier to drink. A full pitcher will set you back only $18 while at Tapeo you will pay $24 for a weaker (smaller) pitcher.

Tasca features 32 small plates while Tapeo has 38.

Tasca's best dish: Gambas al ajillo-Sizzling shrimp in garlic. A skillet filled to the brim with hot shrimp and slivered roasted garlic. For $6.95 you can easily share this dish but you might not want to.

Tapeo's best dish: Gambas con Gabardina-Saffrom battered shrimp in a spicy green Mojo sauce. The sauce alone is amazing (and is quite tasty with extra bread) but paired with the crispy shrimp this dish was the star of the night. $9.50 will score you 4 shrimp and a happy mouth.

Tasca's Ambiance: It's dark and crowded but comfortable and romantic. The staff is friendly, but did not seem happy to be there. In turn, they didn't seem as willing to give us their suggestions. (Something that is almost needed at a tapas restaurant!)

Tapeo's Ambiance: Located on Newbury Street, the obvious choice for seating is the outdoor patio. But if you are not lucky enough, the inside is spacious and bright decorated with warm colors and tin walls. The staff is energetic and upbeat and VERY willing to share their favorites.

What Tasca could do better: Their timing with their small plates is off. Several dishes arrived right away while others went missing until we asked about them.

What Tapeo could do better: Though the servers are energetic, they seemed to disappear after they dropped off the food. Also, their sangria needs a kick in the pitcher.

So what's the verdict? Who makes the best tapas?

My taste buds are happy to report that Tapeo on Newbury Street is the clear winner. Though they are pricier and their sangria is lacking, they have better service, a greater selection and tastier food. Save Tasca for a first date and go to Tapeo to propose.

Moroccon Chicken with Lentils

2008-05-17T07:00:00.000-07:00

Eating healthy on a limited budget can be an overwhelming task-the food that we can afford often tends to be packaged in cardboard and is traffic cone orange. While “eating a rainbow everyday” is a wonderful theory, sometimes it is just not possible.

After rent is due and the bills are paid, eating whatever is left in the cupboards is sometimes the only option. If you’re lucky enough to have a little spice left in your kitchen, adding dried lentils (which usually sell for less than $2/bag!) and frozen chicken (buy it on sale & freeze it.) makes eating healthy on a budget seem not so stingy.

4 C. Water>
1.5 t. Salt, divided
1/2 lb. Dried Brown Lentils, rinsed & drained
1/2 C. plus 1 T. Olive Oil
1/4 C. Red Wine Vinegar
1/2 T. Cumin, divided
1 T. plus 1 t. Chili Powder
1 Garlic Clove, minced
1/2 lg. Onion, chopped
1 lb. Skinless Boneless Chicken Breast halves, thinly sliced
1/4 t. Ground Cinnamon
1/2 C Fresh Parsley, Chopped for (optional) garnish

Method:
1. Combine 4 cups water and 1/2 teaspoon salt in a large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.

2. Whisk 1/2 cup olive oil, vinegar, 3/4 teaspoon cumin, 1 tablespoons chili powder, garlic, and 1/2 teaspoon salt in large measuring cup. Pour 1/2 cup dressing over warm lentils and toss. Cool.

3. Heat 1 tablespoons olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add 1/2 teaspoon salt, 3/4 teaspoon cumin, 1 teaspoons chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.

4. Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley.

(Un)Cool Gadgets: The Love Maine Lobster Claw Game

2008-05-13T16:41:00.000-07:00

There are some things that should just never should have been invented...The Love Maine Lobster Claw Game is one of them. Yes, it's just like the claw game you remember in bowling alleys and Caldor stores across America-except this game plays with real live lobsters and is generally in restaurants and convenience stores. (What?!!)

For $1 customers get 30 seconds to try to snag their lobster from the tank. If they succeed, they get to keep the lobster. If not, well, then they lose a dollar.

The company who makes these machines claim that they are harmless to the lobsters and even have a disclaimer about the water filtration system:

"The Claw Game is entirely made of acrylic and is easy to clean and maintain. uses the same hi-tech filtration and water conditioning system that are used in our commercial lobster tanks, ensuring that the lobsters stay healthy and fresh.In the event of a power failure, our proprietary system allows the water in the lobster holding area to drain into the base below. This prevents the lobsters from being in un-oxygenated water for extended periods, which can adversely effect their health. Once the power is restored the tank automatically refills and the chiller comes back on to it's preset temperature."

Uh...ok. That's great. But what about the big CLAW that keeps trying to GRAB live lobsters?!?

I am sorry-but how are animal activists not protesting this?

Pear & Blue Cheese Canapes

2008-05-10T12:00:00.000-07:00

Mother's Day is on Sunday and for most of us, that means doing something special for our mothers and grandmothers. Instead of taking your mom out to brunch this year, why not make it with your own hands? She'll appreciate the extra thought and effort that went into the meal and it will allow you more time to enjoy each other's company.

To keep her occupied while you're finishing the French Toast, Eggs Benedict or Omelet you're making, let her munch on this easy to make Pear and Blue Cheese Canapé.

Ingredients:

6 oz. Blue Cheese, room temperature
2 T. Unsalted Butter, room temperature
2 Ripe Pears, peeled, cored and thinly sliced
1 Baguette, sliced into 1/4 in. rounds
Olive Oil

Method:

1. Lightly brush olive oil over each baguette round and toast in a 350 degree oven until lightly browned and crisp, about 5-8 minutes. Allow to cool.

2. Combine blue cheese and butter in a large bowl and using a fork, mash together to incorporate. Alternately, you can use a food processor for a smoother, more uniform result.

3. Peel, core and thinly slice the pears and set aside.

4. Spread (or pipe with a piping bag) a good amount of the blue cheese butter over the toasted rounds. Top each with a slice of pear and arrange on a pretty platter.

Cinco de Mayo: Chicken Tostadas

2008-05-03T08:34:00.000-07:00

Monday is Cinco de Mayo and if you're not up to braving the crowds that will inevitably be out and about this week’s recipe is for you. It's everything you'd want in a Cinco de Mayo dinner-hot, crispy tortillas, soft refried beans, limey chicken and the fresh taste of salsa and guacamole. The only thing missing is a margarita and a sombrero.

Those you'll have to take care of yourself...

Crispy Tortillas:
Vegetable oil for frying
6 White Corn Tortillas
Kosher Salt for sprinkling

Chicken
3 C. cooked shredded chicken
1/3 C. freshly squeezed Lime Juice
1/4 C. Olive Oil
1/4 C. chopped fresh Cilantro
Kosher Salt and freshly ground black Pepper

Tostadas
Refried beans, warm
1/2 C. Monterey Jack cheese, shredded
1/2 head Iceberg Lettuce, cored and shredded
1 Avocado, thinly sliced or guacamole
2 C. salsa
1/2 C. Sour Cream
1 Scallion, thinly sliced
12 fresh Cilantro leaves

To make the tortillas:
Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside. **Alternately you can brush the oil onto the tortillas and bake them in the oven until crispy-about 10 minutes. Also note: They are yummier if you fry them!

To make the chicken:
In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.

To assemble the tostadas:
Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.

Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.

Recipe from Food Network Kitchens. Picture from Wikimedia Commons. As seen on Bostonist.com

The Vidalia Slicer

2008-04-28T16:56:00.000-07:00

One of the frustrations of being a trained chef without a lot of money or a second income to help feed my addiction to good quality kitchen stuffage is that I know what the professional equipment does but don't have access to it at home. Because I'm broke.

One of the gadgets that has been on my wish list for a while is a professional mandolin. These heavy duty tools are quite expensive and so far, I haven't had anyone volunteer to be the gift giver on that one. Every time I start to break down and convince myself that I should splurge something more important comes up and I am unable to make the purchase.

Enter the Vidalia Slicer. Yes. The Vidalia Slicer-the one that annoying Billy Mays guy screams about on TV. A couple of months ago I was hired to cater a business lunch and wanted to serve fresh potato straws. I did not, however, want to cut them by hand and knew that the only other option would be to use a mandolin. Just as I was turning off the tv to go to the store, the commercial came on for this plastic version of what I really needed. It was, of course, significantly cheaper than the real deal and quite frankly, it looked good enough to try.

I have to tell you-for the home cook, this is a fantastic buy. The blades are sharp (though I question for how long) and the cuts are precise. It takes very little effort to cut harder vegetables and even has a handy slip guard with prongs in it to grip the food. Mine came with several blades for a variety of cuts.

In short-I highly recommend this as seen on tv item if you can't yet afford a real mandolin. The Vidalia Slicer is sold in places such as Target and Walmart, and also online-just Google it.

Does anyone else have it? If so, are you happy too?

Chicken Fricassee

2008-04-26T12:00:00.000-07:00

Not only is it fun to say (it's rather cartoon-like, don't you think?) Chicken Fricassee is good to eat and easy to prepare.

A fricassee is a bit like a stew but isn't quite as heavy. Typically considered more of a southern preparation, the fricassee traditionally features chicken and is served in a creamy wine sauce. This version features carrots, asparagus and scallions or ramps making it a perfect meal for those no longer winter but not quite summer evenings.

Ingredients:
4 Bone In Chicken Breasts
1/2 C. Ham, Cubed
1/2 t. Salt
TT Black Pepper
2 T. Butter
2 T. Olive Oil
1/2 C. Dry White Wine
1 C. Diced Tomatoes
1 C. Chicken Stock
2 Scallion, sliced into ½ inch pieces
*Or, if you can find Ramps, use them instead-they’re AWESOME.
3 Cloves Garlic, Minced
1 Carrot, finely diced
10 oz Mushrooms, quartered
3. T. Fresh Tarragon
1 # Asparagus, cut on a bias into 1 ½ inch pieces
1 T. Flour
Juice & Zest of 1 Lemon
1/3 C.. Half and Half
1/4 C. Fresh Parsley, finely chopped.

Method:

1. Season chicken with salt and pepper. Heat 1 T. or olive oil and 1 T. butter in a deep, heavy pot over medium-high heat. Sear chicken until golden. 4-6 minutes per side. Remove from pot.

2. Discard all but 1 tablespoon of the fat. Add ham and cook until brown. Add half of the wine; cook, stirring to scrape up browned bits, 1-2 minutes. Add tomatoes; cook until liquid is almost absorbed. Add broth; heat to a simmer. Return chicken and cook, turning once or twice, until very tender, about 45 minutes. Transfer chicken to clean platter.

3. Heat remaining 1 T. of the olive oil in a medium skillet over medium-high heat. Add scallions or ramps and cook, stirring, until almost translucent, 5 minutes. Add garlic and carrots cooking for about 6 minutes. Add mushrooms; cook, stirring often, until they absorb their own liquid. Stir in tarragon. Add remaining wine; simmer 1 minute. Add asparagus; cook until bright green, 4 minutes. Stir vegetables into chicken.

4. Melt the remaining 1 tablespoon of the butter in the vegetable skillet over medium heat. Add flour; cook, whisking, until it begins to turn brown, 2 minutes. Whisk in the lemon juice until absorbed. Slowly whisk in the half-and-half until the mixture thickens, 3 minutes. Add lemon zest and pepper to taste. Slowly stir cream mixture into broth and vegetables. Return chicken to pot, add parsley. Simmer on low until heated through, about 10 minutes.

Serve with orzo or your favorite rice.

The Mexican Yam Bean

2008-04-23T19:11:00.000-07:00

...Otherwise known as Jicama.

Jicama is a crunchy legume that is widely eaten in Latin America, but its popularity is growing here in the United States. Its flavor is somewhat like a starchy apple with a little bit of pear thrown in, making it a great addition to salads and slaws. Because it doesn't discolor when exposed to air, Jicama is an excellent choice on crudite platters. Also, it's fantastic in stir fries.

Now that New England is getting some spring weather we're surely going to start breaking out the grills. The recipe below is for a Jicama Mango Slaw which in my opinion, would pair nicely with a barbecued chicken breast or a spicy chipotle pork chop.

Jicama Mango Slaw

Ingredients:

1 Mango, julienned

1/2 C. Carrots, julienned

1 pound Jicama, peeled and julienned

1 Red bell pepper, seeded and julienned

1/4 C. Cilantro, chopped

1/2 C. Lime juice

TT, Salt and freshly ground pepper

Combine all ingredients and refrigerate until serving. Serves 4.

Recipe from Gourmet Magazine

Thai Shrimp

2008-04-19T12:00:00.000-07:00

Thai food is a balancing act. It's the perfect combination of the five flavor elements: spicy sweet, sour, salty and bitter and typically uses the freshest ingredients available. They are often served with a side of Jasmine rice which, in my opinion, is genius because it ensures that you get all of that Thai goodness down to the very last drop.

This red curry dish is so easy you can make it for a weeknight meal but it's fancy enough to have it for a dinner party.

Ingredients:
1 T. Butter
2 Tomatoes, Seeded & Chopped
2 Cloves Garlic, Minced
1 T. Ginger, Minced
1 C. Coconut Milk, Unsweetened
1 T. Thai Red Curry Paste
1/4 C. Cilantro
2 t. Salt
1 # Shrimp, Peeled & De-veined
Juice of 1/2 Lime

Method:

1. Melt butter in medium saute pan. Add tomatoes, then garlic and ginger. Saute for 2 minutes to allow garlic to cook a bit.

2. Add coconut milk and red curry paste, whisking to dissolve the paste.

3. Add cilantro, salt and lime juice.

4. Add shrimp & cook until pink.

5. Test seasoning, adding more salt, pepper and lime juice to your taste. Serve over rice and garnish with cilantro.

Swordfish w/ Balsamic Brown Butter Sauce

2008-04-11T21:52:00.000-07:00

I don't know many people who dislike delicious & elegant food-but I DO know lots of people who dislike making it. To some, the words "homemade" and "elegant dinner" combined in the same sentence sends waves of panic through their bodies. Even the thought of it puts unnecessary pressure on the cook to make involved and elaborate dishes which they think are sure to WOW! their guests.

But sometimes, less is more.

This swordfish dish is not only delicious with it's rich brown butter sauce, but it's also easy peasy. Follow the directions and you will surely have success-and happy guests.

Ingredients:
1 Stick Unsalted Butter
3 T. Balsamic Vinegar
1 t. Honey
1 T. Dijon Mustard
6 Swordfish Steaks (each about 3/4 inch thick, 6 oz)
Olive oil
2 T. Drained Capers
Chopped tomatoes (optional)

Method:
1. Simmer butter in heavy medium saucepan over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat.
2. Whisk in vinegar, honey and mustard. Season sauce with salt and pepper.
3. Brush fish with oil; sprinkle with salt and pepper.
4. Heat heavy large skillet over medium-high heat. Add 3 swordfish steaks. Sauté just until opaque in center, about 4 minutes per side. Transfer to plates; tent loosely with foil to keep warm. Repeat with remaining fish.
5. Whisk sauce over low heat to rewarm if necessary. Spoon sauce over fish. Sprinkle with capers and, if desired, tomatoes.

As seen on Bostonist.com Recipe from Epicurious.com.

Bacon & Apple Pizza

2008-04-05T12:00:00.000-07:00

Don't knock this pizza until you try it-be a little adventurous and I think you'll be pleasantly surprised! Each time I make it for dinner there is not one slice left...

Make it easier by using pre-bought dough from your local pizzeria or grocery store.

1 small Onion, caramelized
1 small Green Apple, diced
4 slices Bacon, chopped and cooked crispy
2 oz shredded Mozzarella
2 oz shaved Parmigiana
2 T. Olive Oil
3/4 C. White Wine
6 Sage Leaves, Chiffonade
2 T. Rosemary, chopped
Salt & Pepper TT

Method:
1. Roll pizza dough into desired thickness. Brush dough with olive oil. Sprinkle rosemary, salt and pepper.
2. Caramelize onions and spread on dough.
3, Bake in 450' oven for 10 minutes.
4. Saute bacon until crisp. Add wine and sage leaves. Cover and braise on low heat for 15 minutes. Remove bacon and drain on paper towels.
5. Add butter to the pan and saute apples, about 5 minutes until soften.
6. Top crust with apples, bacon and cheeses. Salt and pepper pizza and bake in 400' oven for another 10 minutes or until done to your liking.

Serve with a cold glass of dry white wine or beer and a crisp, light salad for a complete meal.

Julienne Peeler

2008-04-01T17:32:00.001-07:00

Now you don't have to have expert knife skills to julienne carrots or potatoes. This cool vegetable peeler has a ridged stainless steel blade which effortlessly cuts your food into long, pretty strands.

This tool gets extra points in my book because of the super scooper it has on the end of the handle-making it easy to get rid of potato eyes or brown spots. But the best part about this peeler is not that you'll make your friends and family envy your culinary skills and beautiful salads-nope, the best part is the price.

It's only $4.95.

I'll take 2 please. :)

Pear & Apple Crisp

2008-03-30T19:04:00.000-07:00

There's one place in our Commonwealth where my little recipe for this crisp is becoming a favorite. But because I love you all so much, here's the recipe for free!

It's best to serve this recipe as individuals by using ramekins. You'll get about 8 servings & I guarantee your guests will LOVE the fact that they do not have to share. The secret to this crisps success is piling the topping as high as you can.

Ingredients:

5 Granny Smith Apples
4 Bosc Pears-not very ripe
1 t. Lemon Zest
2 T. Lemon Juice
2 T. Apple Cider or Brandy
1/2 C. Sugar
1/4 C. Flour
1 t. Cinnamon
1/2 t. Nutmeg

Topping:
1 1/2 C. Flour
3/4 C. Sugar
3/4 C. Brown Sugar
1/2 t. Salt
1 C. Oats
2 Sticks of Cold Butter

Method: Preheat oven to 350 degrees. Spray 8 ramekins with non-stick spray & arrange them on a baking sheet.

1. Peel, core and slice thin the apples and pears. It's best to slice them as thin as possible (but not paper thin) instead of in wedges like you would do for apple pie. Place them in a large bowl.

2. Add to the bowl: Lemon Zest, Lemon Juice, Apple Juice, 1/2 C. Sugar, 1/4 C. Flour and spices. Mix to combine.

Prepare the topping:

3. In a separate bowl combine all of the remaining ingredients except the butter. Cube that and work it in with your fingers until the mixture is coarse.

4. Fill each ramekin with the apple mixture-fill it to the top, but not domed over. Using your hands, scoop the topping onto the ramekin to form a dome. Continue until you run out of apples.

5. Sprinkle each crisp with a light dusting of cinnamon. Bake 20-30 minutes until topping is golden brown and the apple filling is starting to bubble up.

No Bake Peanut Butter Balls

2008-03-27T18:41:00.000-07:00

These "Peanut Butter Buckeyes" may be the favorite

tailgating treat for Ohio State, but we love 'em just as much here in Boston. There really is no better combination than peanut butter and chocolate and the fact that you don't have to bake these delectable little morsels is just the icing on the...well, ball.

Warning: Do not make these if you are not prepared to eat at least a dozen of them at a time. They are wicked addicting. (We usually eat them right out of the freezer b/c we can't wait for them to thaw!)

Ingredients:
2 C. Confectioners' sugar
3/4 C. Peanut Butter, creamy
4 T. Butter, melted
1/2 t. Vanilla
1/4 t. Salt
6 oz. Semi-sweet chocolate chips
1/2 t. Crisco

Method:

1. Line 2 baking sheets with wax paper.
2. Combine all of the ingredients except for the chocolate and the Crisco in a large bowl. Beat well with a wooden spoon until combined.
3. Using your hands, roll the mixture into 1 inch balls and transfer onto the baking sheets. Freeze until firm, about 20 minutes.
4. Melt the chocolate and the Crisco. Remove from the heat and allow to cool slightly.
5. Using whatever method you find comfortable, cover or dip the balls into the melted chocolate. Freeze them until firm, and enjoy!

*To make a true "Buckeye" you should leave a tiny bit of the peanut butter showing to mimic the nuts that these things are named after...don't take offense to that last statement if you're from Ohio, it's really a nut from the buckeye tree!

Recipe by Best American Recipes 2005-2006.

Cassoulet

2008-03-22T12:00:00.000-07:00

Almost every family has traditions surrounding the holidays and typically they incorporate food. Thanksgiving equals turkey, Christmas perhaps a beef roast of some sort, and for Easter the answer is almost always ham (or a pork roast). While the rest of us gather around the table with eyes bigger than our stomachs could ever be, there is a set of people who lag behind for they know their fate before they even pick up a fork.

Vegetarians, this post is for you. This Easter while we are digging into our roasts and our hams, you too will have a full and satisfied belly. This year, you’re having cassoulet.

Cassoulet is the most famous dish of South France and has as many variations as there are cities. No matter the variation, however, the base ingredient in cassoulet is always the same-white beans. This recipe incorporates fresh, garlicky bread crumbs which I guarantee, will easily fill the void where lamb and sausage typically reside.

For cassoulet

3 Leeks (white and pale green parts only)

4 Carrots, cubed into 1-inch pieces

3 Celery Ribs, cut into 1-inch pieces

4 Cloves Garlic, chopped

1/4 C. Olive Oil

4 Thyme Sprigs

2 Parsley Sprigs

1/2 Bay Leaf

1/8 t. Ground Cloves

3 (19-ounce) Cans Cannellini beans, rinsed & drained

1 Qt. Water

For garlic crumbs

4 C. Fresh coarsely ground bread crumbs from a baguette

1/3 C. Olive Oil1

T. Clove Garlic, chopped

1/4 C. Parsley, chopped

Method:

1. Over medium heat, cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot. Stir occasionally until softened and golden, about 15 minutes.
2. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

While cassoulet simmers, make bread crumbs:

Preheat oven to 350°F with rack in middle.
Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.

Cool crumbs in pan, then return to bowl and stir in parsley.

Finish cassoulet:Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

Recipe by Epicurious.com. As seen on Bostonist.com

Weekly Dish: Top Chef Episode 2

2008-03-20T14:20:00.000-07:00

Sometimes trains are late and that makes you angry. Last night, it allowed me to watch the second episode of Top Chef. Let's dish!

A the opening of the show, we see a more confident Stephanie. After last week's win with her Duck a L'orange she is happy that now the other chefs know that she's a "force to be reckoned with". While I am glad to see a female chef gain more confidence, I don't quite think she should be counting the ducks before they hatch...

Quickfire!

Being someone who has recently been privy to an open air market, I can honestly tell you I got excited at the prospect of what the chef's would find while scavenging through Chicago's Green City Market. The challenge was to create a dish with the local ingredients for only $25. The other catch? There can only be 5 ingredients total used to create their masterpieces. (With the exception of Salt, Pepper, Sugar & Oil.)

Shopping notes: Richard spots eucalyptus and snatches it up immediately-he's going to use it to flavor his chicken. Being someone that was taught by a chef who's philosophy was to always put 1 ingredient in that makes people ask, "What did I just have in my mouth?" I get using new flavors. But eucalyptus? I'm not sure I'd want my food to smell like the dried flower arrangement in my doctors office. But maybe that's just me...

Spike, though appearing to be nervous at the thought of creating a dish with only 5 ingredients in it, took his time relaxing and listening to music while the others shopped. Mark (remember the Marmite guy?) was extremely impatient and rude to the vendors, often ditching a line that he was previously in, or reaching over a counter to help himself. His lack of patience made him forget the produce he bought. He realizes this before leaving the market, but is out of time and resolves to make the dish without the fancy lettuce he bought. Dale complains about the freshness of ingredients.

Back in the kitchen:

The chefs are introduced to this weeks guest judge: Wylie Dufresne, chef of NY's WD-50. While all of the contestants are excited about his appearance, Richard is almost giddy as he thinks he is a shoe in. (Wylie is a molecular gastronomist too, you see.)

While Spike was calm and cool at the market, we now saw him running around complaining about the meat he bought, calling it "dog food". Now, I'm not sure if you know this, but in culinary school there's a whole class about spotting fresh ingredients, how to inspect them and how to reject them. Next time, Spike, spend a little more time looking at your meat (that sounds dirty) than dancing in the park.

Side note: I'm no wus. Working in a kitchen unfortunately means you hear LOTS of vulgarity. The "F" word is as common in a kitchen as salt and stock and when you're not talking about partying, you are talking about sex. It's just the way it is, and being a woman you have 2 choices. Take it, or leave it. We've got enough to prove in the industry and so most of us take it. Outside of the kitchen though, most of us revert back to "normal". So see, I'm no wus. HOWEVER: Does anyone else notice that there are a lot of Jesus C's and GD's flying around? I'm just surprised that it is not edited out. That's all I'm sayin'.

Of note: Richard's chicken in oily and Wylie says it could be more refined. Spike's dog meat was paired with apples and the judges think he should have made a sandwich instead to cover the quality of the meat. Mark is told that he has nice sideburns. Oh, and his dish is given praise as is his ability to work around a missing ingredient. Eric is told he does not have a composed plate because he basically just plopped the food separately in a row. (I think he's going to be going home soon).

Bottom 3: Spike, Eric, Richard (he almost cries...)
Top 3: Ryan, Valerie, Mark
Winner: Mark. The bitterness of the turnip was well balanced with the sweetness of the peaches. And also-way to go for forgetting an ingredient! You're safe.

Elimination Challenge:

Drawing knives reveals teams of 3, each broken down into animal categories. Teams will prepare dishes for a cocktail party at the Lincoln Park Zoo. Their food must be created from a list of their animals diet. The teams are: Vulture, Bear, Lion, Penguin and Gorilla.

Standouts: Nikki is on team Bear and is trying to prove that women can be chefs too. Only instead of being assertive but polite, she's just being a crazy bitch. Instead of buying food she wants to buy flowers and berries to decorate the table. Nikki, there's a place for people like you, and it's called Martha Stewart's house. Dale is angry and is having trouble giving her control. (He's kind of a jerk anyway-remember last week he stayed away from the group instead of trying to get to know them?) Nikki produces stuffed mushrooms that "look like turds" and Dale tops them with cheese to try to make them better. No one tastes them before serving them, and they are awful.

Team Gorilla is having trouble with their Bellini's. Valerie knows they should be done a la minute (right there) but instead they make them ahead of time. NOT good. Meanwhile, Stephanie deals with soggy chips and watered down (too early dressed) salad. Their banana bread however, is top notch.

Team Penguin: Andrew, though seemingly having withdrawal from the crack, takes charge. He decides to make a pallet cleansing gel glacier in addition to his squid and balsamic tapioca. This ultimately makes him the winner of the challenge. I think it was the balsamic tapioca balls. Man I want to learn how to do that!

Who's going home? If you haven't watched yet and you don't want to know...this is a SPOILER ALERT!

SPOILER ALERT...ok, fair warning....

Valerie is send packing. Why? Because she's weak. If she knew that Bellini's would not work in the situation she was in, she should have spoken up in the planning stage. But she did not, and therefore, her dish was the yuckiest (yeah, so?) of them all. I personally was glad to see her go, as I think (as was Nimma) she was too much of a pushover and not assertive enough to truly work in a successful kitchen. Next week, I hope that Eric or Dale go home, though I think Dale will hang on for a while. And also, wouldn't it be cool if a woman wins for once?

Next week-FIELD TRIP!

FOR ANOTHER RECAP OF THIS WEEK'S TOP CHEF, GO SEE MORGEN AT Captured by Gravity.

Cheddar & Beer Soup

2008-03-17T00:00:00.000-07:00

Corned beer and cabbage may be the number one meal on the Irish-American dinner tables across the nation today, but I have something better in mind. It's hot, and creamy and by the time you finish devoring it, you'll be kissing the blarny stone.

2 medium leeks
2 medium carrots, diced
2 celery ribs, diced
2 teaspoons chopped garlic
1 Bay leaf
1/4 C. unsalted butter
1/3 C. Flour
2 C Whole Milk
1 1/3 C Chicken Stock
12 Oz Ale such as Bass
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 lb extra-sharp Cheddar grated (4 cups)
4 bacon slices, cooked and crumbled

Method:
1.Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes.

2. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.

3. Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.

Serve sprinkled with bacon.

Boston Restaurant Week: Review

2008-03-15T12:00:00.000-07:00

According to its website, Anthony's Pier 4 is "an exceptional dining experience". In fact, it boasts: "Anthony's Pier 4 offers fine food prepared to Anthony's exacting standards, an award winning wine list, superb service, and a spectacular view of the city overlooking historic Boston Harbor." Perhaps it's because the restaurant was supposed to be fantastic-so old school classy, not trendy and a little pretencions-that it turned out to be one let down after another.

Upon entering, Anthony's spacious dining room offered just enough of a nautical feel to make us excited for what was to come. The view is indeed spectacular and on this crystal clear day the room was flooded with natural light. The waitstaff was attentive and quirky but not that "I'm your quirky waiter and I think I'm charming enough to get a 25% tip" kind of way. Instead, they were friendly, well mannered and extremely knowledgeable about the menu.

Ah, the menu. Here is where the problems begin. Anthony's prix fix 3 course dinner menu includes:

Anthony’s Famous Lobster Bisque
New England Clam Chowder
Baby Maine Shrimp Salad*
Ragout of Wild Striped Bass
Petit Filet Mignon Au Poivre
Sautéed Chicken Normande
*
Limoncello Tartufo with raspberry sauce
Chocolate Rum Mousse with raspberry cream
Apple Brown Betty with vanilla bean ice cream

To begin, the Shrimp Salad was not on the menu. The only choices we had were the bisque and chowder, which turned out to be okay because when a dish has the word "Famous" in its name, naturally you want to try it.

Bad move.

The "famous" lobster bisque was a pretty color. There. I had to start with a positive-now let me tell you why it was horrible. Aside from the fact that it was entirely too thick-and I love a thick bisque-it was like eating a salt lick. Perhaps the chef had a rough morning or the garde manger dropped the box of salt by accident-but whatever the case, it was disgusting. In addition, there was hardly any lobster in it at all. This bisque is famous alright-for being the saltiest soup this side of the Charles.

For the main course the table was split between the Petit Filet and the Chicken Normande. Though both dishes were eatable, no one sat back in their chair after the first bite professing their everlasting love to the chef. (Don't laugh, I've seen it happen.) The Petit Filet was paired with fingerling potatoes that resembled shriveled fingers...not the most appetizing thing in the word to see. The chicken Normande was tasty but over sauced which some would say "counterbalanced" the so called buttered noodles that accompanied it. They were dry and unseasoned though it wasn't completely surprising because I already knew that the chef used all of the salt in the bisque. Also, it wasn't sauteed and it wasn't a boneless breast as it stated on the menu.

Perhaps the biggest disappointment was the dessert. Why? Because everyone always leaves a little room for dessert and by the end of that meal, we were hoping to find the silver lining. Instead, what we found were severely overcooked apples (it was hard to even tell if they were fresh or not) swimming in an overly sweet gel. The topping however was tasty and when eaten with the (no doubt store bought) vanilla bean ice cream, we could at least pretend we were eating something good.

There were 2 somewhat pleasant surprises in our meal, however. The unexpected salad that was served after our soup and the piping hot popovers that were plunked on our plates directly after the salad hit the table. Of course, the salad dressing (Caesar) was runny and tasteless but with a freshly baked popover drenched in salty butter-almost any salad would get a pass.

Anthony's Pier 4 may be a piece of Boston's history, but if this restaurant wants to also be part of Boston's future, they'd better find a new chef. Rating: 2 out of 5 stars...hey, they have free parking.

Anthony's Pier 4 is located at 140 Northern Avenue in Boston 617-482-6262

As seen on Bostonist.com

Poachincg Pods

2008-03-14T00:00:00.000-07:00

My, don't you look perky!

Anyone who's tried going "free style" when poaching an egg knows what I mean when I say that it's horrible.

Is the water the right temperature?

Do I have the "perfect swirl"?

Did I put in the right amount of vinegar? (Do you even KNOW you should use vinegar?)

It's almost tiring having to worry about all of these things just to make a couple of eggs. But poached eggs are fantastic and yes, they will probably taste good even in their frantic and disheveled free style way. But isn't food better when it looks pretty?

Introducing Poach Pods-silicone containers that shape and hold your eggs while they simmer away in water. Not only are they pretty (I'm a sucker for almost anything green) but they are easy to remove from the pan and help you make perfect eggs every time.

Poaching Pods are dishwasher safe, and available in many online stores across the web. But I like Sur La Table, and so that is who I think you should by them from.

Need a little nudge?

I think I just lost my breakfast...

Top Chef: Episode 1

2008-03-12T20:08:00.000-07:00

Horay! Top Chef is back, and they're cooking in Chicago this season. Sixteen chef contestants (Bravo calls them 'cheftestants' but I refuse) will battle it out for $100,000 to further their culinary career. Ok, enough of the technicalities-let's dish.

And yes-as bad as it may be, the pun was intended.

Contestants met for the first time at the legendary Pizzeria Unos and promptly begin chowing down on hoards of deep dish pizza. Not long after Zoi announces that she and Jennifer are a couple in real life Tom and Padma walk in.

For their first quick challenge each chef had to create their own signature deep dish pizza. My favorite thing about this challenge was the absurd amount of pizza dough that was piled high on a bench in the back of the kitchen. Didn't you just want to smoosh it?!? It was a great advantage for them that they didn't have to make that too.

The weirdest pizza I saw came from Mark-the guy with the sexy New Zealand accent (but not so sexy sideburns). He used marmite which was one of his "can't live without" ingredients. With the exception of another pizza that had peaches and a sweet tea reduction, the other pizzas seemed pretty uninspiring.

The group was divided into the top 8 and bottom 8. For the elimination challenge the top chefs got to choose a bottom chef to compete head to head with. The crap part of this though, was that the loser chefs got to choose which dish they were preparing! That, to me, seems like something the winning chefs should have had control over...in any case, this is where personalities started emerging.

Right off the bat Andrew stands out-mainly because of his excessive use of the "f' word but also because in every kitchen there is an Andrew. He's a cocky son of a bitch who thinks he's the greatest. And then there's the fact that he also reminds me of my top competitor in culinary school...who I grew to love. So, it's no surprise to me that I secretly want him to succeed as I enjoy watching him fail. (Sorry killer.)

Who do I hate right away? Nimma. Not as a person because she seems lovely, though a little passive. I hate her because she's the girl in the kitchen who you have to carry because 3/4 of the time she's in her own world. Kitchens are tough to work in, and you can't be all about butterflies and fairy wings when Andrew the fire breathing New Yorker is on the line. Spoiler alert-she got the ax.

Who the hell makes cauliflower flan anyway? And why can't she make it work-especially when she graduated CIA? Buh-bye.

Stephanie, though a bit unsure of herself, pulls out the win with a nontraditional duck a l'orange dish that looked stunning. I don't know why, but I'm always starstruck when I get an egg roll cut on a bias standing up on my plate. I think Anthony Bourdain does too, because he was practically licking the plate. (I love that he was on tonight-& love even more that he was nice-though I look forward to his cynicism in the future.)

The big question this week was weather or not Zoi and Jennifer have an advantage being a couple. What do you think?

Lime & Coconut Cupcakes

2008-03-11T19:10:00.000-07:00

These cupcakes are a little bit involved however
the results won't disappoint. They're tender and moist and have a hint of coconut flavor, but the zing from the lime glaze is the real surprise.

Cupcakes:
1 C. Butter, Soft
2 C. Sugar
1 t. Coconut Extract
4 Eggs, Room Temp
1 1/2 C. All Purpose Flour
1 C. Cake Flour
1/2 t. Salt
1 t. Baking Soda
1/2 t. Baking Powder
1 C. Coconut Milk

Glaze:
1 C. Sour Cream
1 C. Sugar
2 Limes, Zested & Juiced
1/4 C. Coconut Milk

Frosting:
1/2 C. Butter, Soft
4 oz Cream Cheese
6 C. Confectioners Sugar
1/4 C. Coconut Milk
1 1/2 t. Coconut Extract
1 t. Vanilla
Shredded Coconut, garnish
Lime Zest, garnish

Preheat oven to 350 degrees. Line 24 cupcake pans with paper liners.

For the cupcakes
1. Cream butter and sugar. Add coconut extract & eggs one at a time.
2. Combine dry ingredients in a separate bowl.
3. Add the dry ingredients to the butter mixture alternating with the coconut milk.
4. Spoon into pan & bake 18-20 minutes.

Glaze:
Combine all of the ingredients and stir until smooth. Set aside until cupcakes are completely cooled.

Frosting:
1. Cream butter and cream cheese until smooth. Add extracts and milk.
2. Add sugar one cup at a time, beating with each addition. Continue until desired thickness is achieved.

Putting it all together:
1. Using a piping bag or a syringe insert about a tablespoon of glaze into the cupcake. Alternately, you can dip the top of the cupcake in the glaze and refrigerate until it sets.
2. Frost the cupcakes with the frosting and dip them in coconut. Sprinkle with zest and serve.

So Why Don't You Slide?

2008-03-08T12:00:00.000-08:00

These days, things seem to be shrinking-MP3 players, cell phones & cameras and even cars are being made small. It shouldn't surprise you then, to see this shrinkage spilling into menus. "Sliders" or mini-burgers are popping up in restaurants and pubs across the country. These tiny versions of America's favorite sandwich come in many varieties and seem to be all the rage.

Sliders are great for parties and late night munchies but that's not why you like them. When asked what the appeal was the number one reason was: "They're cute".

Yes they are.

But do they fill you up? Are you more adventurous with your toppings on these mini meats? Would you rather have just one papa burger instead of three baby burgers?

Kimberly P. of Chelmsford, MA says that if given the option she would choose three smaller burgers. "Then, when I can't finish my meal, I have a whole burger or two to take home instead of a half one that will inevitably fall apart by the time I get home. Plus, you only have to put condiments on one burger at a time. The other ones aren't getting soggy in the meantime."

Of the 30 people polled, only 7 people liked the slider-sure there were a few people who stated that they would pop a few of these bad boys into their mouths during happy hour but overall, you'd rather have one large burger over it's miniature version. The major reason is that sliders do not fill you up. Most of you stated that you love a thick, juicy burger and sliders just don't cut it. As for toppings, you are not likely mingle with the exotic-although 3 of you would walk on the wild side with turkey, buffalo or lamb on a slider.

So Boston, why are they so popular? How is it that you can walk into almost any pub and find these on the menu? How are sliders overcoming the inferiority complex and outlasting the opposition?

And please don't tell me it's because they're cute.

Better Batter?

2008-03-06T17:08:00.000-08:00

It's 8am on a sunny Saturday morning and you and your honey want something more than your regular bagel and cream cheese. In fact-you want pancakes.

But do you know how long pancakes take to make?

Neither do I, but I do know that if I'm waking up on a sunny Saturday morning next to my honey I want to milk it for all it's worth and making pancakes does not help my cause.

Enter Batter Blaster: an organic pancake batter that is fast and easy-and it might even taste good. (This is up for debate considering I've never tasted it, and it's not yet available in Boston.) However, what might possibly usurp Batter Blasters flavor is its coolness.

Ladies and gentlemen, this batter is in a can.

Think Ready Whip (but not nearly as tasty-this is a fact I know because almost nothing is as tasty as Ready Whip-especially if it's in a can.) but instead of creamy goodness, the can is filled with beautiful batter that you can simply point and shoot into a pan creating fluffy pancakes every time.

Just point, blast and cook! Check it out by clicking HERE.

On the Edge

2008-03-04T17:41:00.000-08:00

At my last catering job I served my famous brownies for the finale. In the small kitchen provided, I carefully placed the perfectly cut beauties on the platter and brought them out to my clients. About a half hour later, several people came into the kitchen to throw out their plates and saw the pile of brownie edges I had cut off sitting on the counter.

"Are you going to throw these out?! These are the best part!" one girl said. Another woman piped in and grabbed two edges, "Yeah! You should serve these on a 'special' platter."

They're not pretty-which is why I cut them off-but I agree, the edges are where it's at. Take a look at The Edge Brownie Pan. This unique pan produces two edges per serving. It's non-stick coating allows for easy release and it comes with a special spatula. What I think is even more cool about this particular pan is that it has recessed handles. Have you ever tried inverting a steaming hot pan? It's almost impossible. These handles help you get a secure grip on the pan minimizing the likelihood of getting burned.

So, what do you think? Are you ready to live on the edge?

Shrimp Bisque

2008-03-01T15:00:00.000-08:00

Perhaps it's because of my culinary training or maybe it's just my love of all things creamy, but to me, there are few words sexier than the word "bisque". It tempts me with it's promise of comfort on a cold day or the fresh taste of seafood on a hot summers night. Bisque is one of those foods that coats your mouth and fills it with flavors both intense and subtle, and is always (if made right) delicious.

The most important aspect of building the flavor of this bisque is having a highly flavored, good quality fish stock. I used lobster bodies as my base. To achieve a rich, deep color, begin with a good brown mirepoix by fully caramelizing the vegetables.

Ingredients:
2 fl oz Melted Butter, preferably clarified.
1 C. Mirepoix, small dice
1 # Shrimp Shells
1 Clove Garlic, chopped
1 oz Tomato Paste
2 fl oz Brandy
6 fl oz White Wine
2 qt Fish Stock

Using cheese cloth make a sachet* with:
2 t. Thyme
1 T. Peppercorns
4 Parsley Stems
8 oz Heavy Cream
Salt & Pepper TT
Cayenne Pepper TT
8 oz Shrimp

Method

1. Caramelize mirepoix & shrimp shells in the butter.

2. Add garlic and tomato paste and saute lightly.

3. Add Brandy & flambe (Do this very carefully-if you don't want to set it on fire, allow it to boil for a minute or so)

4. Add wine and deglaze pan. Reduce the liquid by 1/2.

5. Add stock and sachet bag and simmer, 1 hr.

6. Strain soup, discarding all of the solids and sachet.

7. Return to pan and add cream. Season with S&P and Cayenne.

8. Serve in 4 oz bowls, adding cooked shrimp as a garnish.

I cooked my shrimp in a simple court bouillon, which is:

Water
White Wine

Pickling Spices (Can be bought in most stores)

Lemon Slices

It gave the shrimp an added kick of flavor, which is important since they are a garnish and not part of the body of the soup. If prepared correctly, your bisque should be rich and flavorful, and deep in color.

*A sachet is a small bag made out of cheesecloth that is filled with herbs and spices and used to add flavor to soup, stews, stocks and sauces.

Money Where Your Mouth Is: Capers

2008-02-29T16:46:00.000-08:00

Although they are tiny, capers pack quite a punch in the flavor department and in my opinion, are the best green food you're not using enough.

Capers are native to the Middle East and Mediterranean regions of the world and are the immature bud off of a small bush. Fresh caper blossoms are not very flavorful which is why they are typically sun dried and brined in vinegar. Once cured, their sharpness of flavor adds a distinct and welcome addition to many dishes.

Here's a random fact for you (in case you ever find yourself on Jeopardy!) Capers were once used as informal currency among merchants traveling ancient trade routes.

Though my favorite way to eat capers is in light white wine and lemon sauce, Puttanesca is a close second. It's not often made by the home cook and quite frankly, it should be. This is a simple recipe that will wow your guests-just make sure you have an extra loaf of crusty bread to sop up the extra sauce!

PUTTANESCA SAUCE
1/4 C. Olive Oil
1 C. Onion, finely minced
4 Cloves Garlic, minced
2 Cans Plum Tomatoes, 28 oz each
1 C. Kalamata Olives, pitted and cut in half
2 T. Tomato Paste
3 T. Capers, drained
2 T. Anchovy Fillets, minced (about 8 fillets)
1/2 t. Dried Basil
1/2 t. Crushed Red Pepper Flakes
Salt TT
1 # Penne Pasta

Method:

1. Heat olive oil in a large pot. Add the onion & saute until soft & light brown, about 6 minutes. Add the garlic and cook for an additional minute.
2. Add the rest of the ingredients (except the pasta) and simmer for 40 minutes. Adjust seasoning, to taste.
3. Add the cooked penne to the sauce and toss for 1 minute

Tropical Mahi Mahi

2008-02-23T11:05:00.000-08:00

Wait-can you hear that? No? Close your eyes and listen carefully: A warm breeze gently rustles the palm trees and drifts over your tan skin. Sparkling blue waves crash into stark white sand; in the distance you hear hula music and laughter.

Aloha! You've arrived…

Ok, so maybe you can't hop a plane to Hawaii today, but you can take a vacation from the beef stew and pasta you've been eating all winter. This Mahi Mahi recipe is a step in the right direction. To guarantee the freshest fish, try Wulf's Fish Market in Brookline.

4 Mahi Mahi Steaks-each 3/4 inch thick

1/3 C. Orange Juice, preferably fresh

3 T. Lime Juice (About 2 Limes)

2 T. Honey

1/4 t. Salt2 Cloves Garlic, crushed

Method:
1. In a large zip lock bag or non-reactive dish (glass works best) combine all of the ingredients and add the fish. Marinate in the refrigerator for 1 hour. You can leave the fish in the marinade a bit longer, but don't go past 5 hours.

2. Set oven to broil. Spray a broiler pan rack with nonstick cooking spray. Reserving the marinade, remove fish from bag and place it on the rack. Broil for 12-15 minutes turning and brushing with marinade after 5 minutes. Cook until fish is flaky. Serve with Pineapple Salsa.

Serves 4.

Pineapple Salsa

2 C. Fresh Pineapple (Last week Haymarket had them for $1 each!)

1/2 C. Red Bell Pepper

1/2 C. Green Bell Pepper

1/2 C. Red Onion

3 T. Fresh Cilantro, Chopped

1 T. Rice Wine Vinegar

1/4 C. Scallions (Green Onions)

1/8 t. Crushed Red Pepper Flakes

Salt and pepper to taste

Method
Coarsely chop all ingredients and combine in a bowl. (Non-reactive-remember, glass works best!) Refrigerate until cold.

As seen on Bostonist.com. Photo from Wikimedia Commons.

Now THAT'S Cool!

2008-02-22T14:29:00.000-08:00

You probably don't know this, but I'm a gadget girl. I love all things non-essential and my kitchen drawers tell the tale.

No one person needs three egg separators, a pastry smoosher (that's the technical chef term, in case you were wondering), two pickle pickers and a cherry pitter-but there ain't no way this girl is giving them up. Even after my recent move (and severe downsizing) I just can't imagine my kitchen without them.

And I think I found my next purchase. Take a look at this baby!

What is it, you ask? It's a Chocolate Paddle Thermometer! This paddle/thermometer combo is, quite frankly, genius. Not only is it easier to clean than a candy thermometer, but it's design makes tempering chocolate a one-handed task.

Oh yeah-this is so going on my Wist.

The Chocolate Paddle Thermometer from Sel la table is $19.95.

Let's Do...Brunch?

2008-02-19T18:34:00.000-08:00

I confess: I love brunch.

I love going out to brunch and making brunch at home. I love the prospect of sleeping in on a Sunday morning knowing that there are places out there that will accommodate me-places that know that I don't want to eat a burger and fries or pasta vongole when I wake up. Yes, brunch is where it's at.

Recreating a nice brunch for your family and friends does not have to be difficult-in fact, if you pick and choose the right recipes, you might even be able to stay in bed almost as long as you want to. This recipe is tried and true, and has always brought me rave reviews.

Shirred Eggs

1/2 t. Garlic
1/2 t. Rosemary
1 T. Parsley
8 Eggs
4 Slices of Ham, Thin
4 T. Heavy Cream
2 T. Butter
Salt & Pepper To Taste
Toasted French Bread, Croissants or Brioche

Method:
1. Preheat broiler. Prepare 4 ramekins with 1 T. of cream and 1/2 T. Butter each. Place a piece of ham in the dish. Set aside.
2. Combine Rosemary, Parsley and Garlic. Set aside.
3. Crack 2 eggs into each ramekin, taking care not to break the yolks. Sprinkle herbs on top and season with salt and pepper.
4. Broil ramekins until the white of the eggs are no longer clear. Allow to rest for 1 minute and serve with toasted bread.

This is a modified recipe from culinary school. I don't know where they got it. Picture from Wikimedia Commons.

Review: Shabu Zen

2008-02-16T05:10:00.000-08:00

Typically, a nice dinner out does not translate into being served raw meat and cooking it yourself-but at Shabu Zen it's a different story. Shabu-Shabu, the Asian hot pot cuisine, is said to have originated with Genghis Khan to feed his massive army. Today, it translates into good, healthy food served relatively cheap.

Located in Allston, Shabu Zen offers a cool and almost hip atmosphere with its open layout and black sparkled bar. With the exception of the counter side service, the rest of Shabu Zen's seating was comfortable and spacious and allowed for several groups to dine in comfort. Though the restaurant was crowded, the noise level was not at all obtrusive and it was easy to carry a conversation. This could be due in part to the fact that most of the booths are a step up (literally) from the center of the restaurant.

Shabu Zen's staff was initially helpful and attentive. Customers are asked if they were familiar with the Shabu-Shabu cuisine or if they needed clarification on the menu. After that however, service took a plunge. The wait-staff seemed more interested in gossip and flirting with each other than checking on their diners. Water glasses went unfilled, drinks were not replenished and more importantly, the hot pots were not monitored leaving one guest with cold stock instead of the steamy broth we all enjoyed. If Shabu Zen's food wasn't so delicious, this would be a definite deterrent.

Served fresh and thinly sliced, the lamb, beef, chicken and pork were all delicious when swished in the traditional Shabu broth as well as the Spicy Chinese broth that was offered. (Be careful-this spicy broth carries an additional fee!) The pork, in particular, was by far the tastiest of the meats sampled and was declared a table favorite.

No Shabu meal would be complete without a massive plate of raw vegetables. Cabbage, corn, sprouts and mushrooms piled high and mingled with tofu and tofu skins. Vegetarians would be delighted to know that they too, could easily leave with a fully belly.

Though Shabu Zen's staff needs to be enlightened, overall it is a good choice if you are looking for a healthy meal with a small price tag. Rating: 3 out of 5 forks.

Shabu Zen is located at 80 Brighton Ave. in Allston. 617-782-8888

As seen on Bostonist.com

Banana Walnut Muffins w/ Cinnamon

2008-02-11T18:41:00.000-08:00

Being someone who truly enjoys the cold weather, of course I love everything associated with it. I don't know about you-but for me there is nothing better on a cold winter morning than fresh baked muffins.

One summer evening while I was lying in bed cursing the humidity I found myself craving winter something fierce. Suddenly, it became fairly obvious that I would not rest until muffins were made.

Yes, I know I'm a bit of a freak-who bakes muffins at midnight in June? I guess that goes to show you that when a girl needs a muffin, a girl needs a muffin! When these delectable little suckers came out of the oven not only did my house smell divine, but I truly forgot about the heat as I devowered two of these babies right away....

1 1/4 C. Flour

1 t. Baking Soda

1/2 t. Salt

2 Eggs, room temperature

1/2 t. Vanilla Extract

1/2 C. Unsalted Butter, room temperature

1 C. Sugar

4 Very Ripe Bananas

1/2 C. Chopped Walnuts

1 t. Cinnamon

Method:

1. Preheat oven to 350 and line muffin tins with paper muffin cups. Lightly spray the top of the pan with cooking spray.

2. In a bowl, whisk flour & baking soda together. This takes the place of sifting as the whisk is aerating the mix and breaking up any lumps. It's also evenly distributing the levener.

3. In a separate bowl cream the butter and sugar until light & fluffy. Add the eggs one at a time until incorporated.

4. Add the salt & cinnamon, and then the bananas. The batter will look curdled and lumpy-this is OK.

5. Working quickly now add the dry mixture into the batter only until it is incorporated. DO NOT OVERMIX THE BATTER! Stir in most of the nuts, reserving some for the topping.

6. Fill the muffin cups 3/4 of the way and sprinkle remaining nuts on top. Bake for 15-18 minutes. As a general rule, but especially for cakes and muffins-do not open the oven door during the first 15 minutes of the baking process. Doing so may cause your cakes to flatten and your muffins to fall.

You can eat these muffins at any time, but I hear they especially hit the spot around midnight...

Chicken with Tomato Concase

2008-02-10T19:37:00.000-08:00

Ingredients:

Chicken Breast, boneless & skinless 3
Salt & Pepper To taste
Clarified Butter* 1 fl oz.
Onion, small dice 2 oz
Garlic, chopped 6 cloves
Dry white wine 4 fl oz
Lemon Juice 1 oz
Tomato concasse 6 oz
Chicken Stock 4 fl oz
Fresh Basil, chiffonade 6

Method:
1. Season chicken w/ salt & pepper; dredge in flour, shaking off the excess
Saute chicken in butter til golden. Remove from pan, hold in warm oven.

2. Add onions & garlic with a little butter in the same pan. Saute until translucent.

3. Deglaze pan with wine and lemon juice. Make sure to loosen all fond (brown bits from cooking chicken)

4. Add tomato concasse & stock. Saute to combine flavors & reduce.
Return chicken to pan

5. Add basil. Adjust seasoning if necessary

*If you do not know how to clarify butter or simply don't want to, normal butter will do.

*To concasse a tomato, simply put an "X" in the bottom of each tomato and drop it into just boiling water until you see the skin loosen. Take out of hot water and immediately shock in icy water. Peel and dice tomatoes, removing seeds.

*Chiffonade means to roll the leaves like a cigar (all at once is ok) and cut the tip in order to make long thin strips of the leaves. (Shreds if you will)

Pappardelle with Chicken & Mushrooms

2008-02-09T10:00:00.000-08:00

Growing up in New England, many of us know what it's like to endure bitter cold winters that seem to last well into April. When we were kids, a little tomato soup from a can somehow melted away the chill that crept into our bones during the hours of sledding, snowmen and snow angels.

Though we're not kids anymore, one thing remains constant-our need for warm comfort food to help us make it through. This is a rich and creamy pasta dish that is best served with good friends on a cold winter day…

Ingredients

½ oz. Dried Porcini Mushrooms or 1 C. chopped White Mushrooms

¾ C. Warm Water

2T. Butter4 Scallions, Chopped

1 Garlic Clove, Crushed

1 small handful Parsley, Coarsely Chopped

½ C. Dry White Wine

1 C. Chicken Stock

14 Oz Pappardelle, Dried or preferably Fresh

2 Chicken Breasts, Cut into thin strips

7 T Mascarpone Cheese

To Taste Salt and Pepper

Basil leaves, Chiffonade for Garnish

Method

1. Soak the dried mushrooms in the warm water for 15-20 minutes. Squeeze them to release as much water as possible. Finely chop them and set aside. If you are using white mushrooms, saute them in a little butter to soften them, about 5-7 minutes.

2. Melt butter in a medium skillet. Add chopped mushrooms, garlic, parsley and scallions. Season to taste. Cook over low heat, stirring frequently for about 5 minutes.

3. Pour in wine and stock; bring to a boil. Lower heat and simmer for 5 minutes or until liquid reduces and is thickened.

4. While sauce is reducing, begin cooking pasta in salted water. *Add reserved mushroom liquid for extra flavor.

Note: Fresh pasta is always the preferred choice and should be used whenever it is available. If you are not up to experimenting yourself, have Dave's Fresh Pasta in Somerville make it for you.
5. Add the chicken to the sauce and simmer for 5 minutes or until just tender. Add the mascarpone a spoonful at a time, stirring well after each addition. Then add 1-2 spoonfuls of the pasta water. Check seasonings and adjust as needed.

Note: To make this dish even more creamy and rich, add more mascarpone. The results will be fantastic and will indeed invoke many compliments and most importantly, a request for seconds from your guests. How much should you add? Use your intuition--that's what cooking's all about, anyway...

6. Drain pasta and turn it into a large bowl. Add sauce and chicken and toss well. Serve immediately with shredded basil leaves.

What to drink? Chardonnay, Pinot Grigio, or Riesling.

Recipe from The Pasta Bible by Jeni Wright. Photo from Wikimedia Commons

Chicken, Artichoke & Fennel Salad

2008-02-05T20:17:00.000-08:00

Serve cold or at room temperature, stuffed into a pita or on a roll-the sky's the limit! (I also like it on white toast or crackers.)

*
4 pounds chicken breasts

2 cloves garlic, peeled and halved

2 T. oil
Salt & Pepper to taste
1/2 C. balsamic vinegar
1/4 C. olive oil
1/2 C. grainy mustard
2 pounds fresh mini artichoke hearts, quartered or 3, 10 oz. frozen
1 large fennel bulb
1 medium sized onion
2 cups mayonnaise
*
Method:
1. Preheat oven to 350 degrees. Rub chicken with garlic, oil, salt and pepper. Roast in over for 45 minutes or until done. Cool completely and cut into chunks.
*
2. Combine 1/4 cup of balsamic vinegar with the olive oil, 1/4 cup mustard and salt and pepper to taste.
*
3. Place the artichoke hearts in a saucepan, add about 2 inches of water. Cover and bring to a boil and cook for 10 to 15 mins if fresh or 5 to 7 minutes if frozen. Drain well and place in a bowl. Pour the mustard vinaigrette over the artichokes coating them well.
*
4. Finely chop the fennel and the onion. Combine with chicken meat and 1/2 of the artichoke hearts in a large bowl. Combine mayo with he remaining vinegar, mustard and salt and pepper.
*
5. Toss the mixture with the chicken, fennel and artichoke hearts.
*
The salad may be kept tightly covered and refrigerated for up to 8 hours.

Meet Lisa

2008-02-01T10:00:00.001-08:00

After years of cooking for family and friends Lisa pursued her lifelong dream & went to culinary school. Since then, she has worked as a prep cook, a pantry chef, a grill cook and a pastry chef & currently, a private chef. In addition she is the owner/operator of a small catering business.

She recently moved to Boston to open a small cafe. (Still searching for a store front!) Lisa's passion is making people smile by feeding them food they love.

If you would like her to review your restaurant, product or specialty food store, please contact her via email.