Jorj.com

More Super Snacks for Super Bowl Sunday!

2012-02-01T10:02:00.000-05:00

A few weeks ago itwas crab cakes. Today I’m talking chips—homemade chips baked in drizzles ofhealthy extra virgin olive oil and sprinkled with salt, paprika and maybe a fewred pepper flakes if you’re looking for a little kick to go with that half-timebeer.

Veggie chips give youthat same “can’t stop eating these” immense satisfaction you get fromcommercial potato chips, while letting you keep the girlish figure we NFL fans obsessabout. All joking aside, I really do have some great chips up my sleeve thatwill have both the Patriots and the Giants in the room asking for more.

You may want someclarification on the first batch of chips. They are called kohlrabi chips. How doyou pronounce the name of this German turnip? “COAL-RAH-BEE”. It’s a darn cutelittle vegetable—click here to see aphoto. It could be tricky to buy since it’s growing season doesn’t start untilMay (runs through November), but I’ve actually seen it for sale in Wal-MartSuperstores and know that, once blanched and frozen, you can keep this tastyveggie on tap in your kitchen for up to 6 months.

Kitchen Must Haves or KMH for this Project

I slice my kohlrabi withmy favorite Kitchen Must Have, the mandolin—a great chef’s version of which canbe purchased on Amazon. This KMH will slice up your chips so that theylook more like fries. Any way you slice them, your kohlrabi chips will be wellreceived—the simplicity of them is as beautiful as your team winning!

Another greatveggie-turned-chip from the cabbage family is kale. It doesn’t need adeep-fryer to turn into a delicious snack either—just your largest cookie sheetand a pre-heated oven. Kale chipscame highly recommended by a member at one of the community gardens I volunteerin. She showed me the kale growing like crazy in her assigned garden bed,and—like others on the internet who rave about these easy-to-make chips—usedthe word “addictive.” She said she uses a little bit of red pepper flakes onhers. I can imagine adding all kinds of interesting signature flavors tohomemade chips—and don’t even get me started on all the homemade dips you canmake with another underrated KMH, the food processor! Get out the roasted red pepper cheese spread!

Speaking of favoritethings, I want to recommend a page from Nana’s Kitchen that has plenty of gamewatching toys for better entertaining. Click the Sundays With DaFamily link to see all thewares that’ll make your parties rock better than the half-time entertainment.Here’s a list:

· --All-Clad99009 Stainless-Steel 6-1/2-Quart Slow Cooker—for those obligatory bakedbeans you see on so many yummy game day buffet lines!

· --SuperbowlParties Chip and Dip Bowl—the main event on this list

· --Salad OnIce™ Serving Bowl for those game day snacks and burger garnishes that needto stay crisp and fresh

· --Heart-ShapedChopping Block: I threw this in because it’s February and Valentine’s Dayis on the heels of Super Bowl XLII

• Am REALLY starting to cravesalty snacks just writing this...and the game is still days away…Better get tothe Farmer’s Market or check in with the CSA.

May the best man win!

Kohlrabi Chips

2012-02-01T09:56:00.003-05:00

3 large kohlrabi, washed and thinly sliced, about 4cups

Extra Virgin olive oil

Coarse salt and freshly ground pepper

Pinch of paprika (optional)

Directions

Toss kohlrabi slices with high quality, first press oliveoil. Season generously with salt and pepper. Arrange in a single layer on a Silpatliner or cookie sheet that has been coated in vegetable oil spray. Bake at 300degrees, and rotate approximately every 10 minutes until chips are crisp andgolden. Bake 30 minutes are up to 45 minutes, until desired crispiness is achieved.Remove chips to a paper towel to drain. Sprinkle with a pinch of paprika. Servein a fun bowl!

Kale Chips

2012-02-01T09:53:00.001-05:00

1 pound fresh kale

1 tablespoon Extra Virgin olive oil

Coarse salt and freshly ground pepper

Red pepper flakes (optional)

Preheat oven to 350 degrees.

Line a cookie sheet with a Silpat liner or parchment paper. Prepare the kale for baking by using a sharp knife to removethe leaves from the thick stems; tear the leaves into bite-sized pieces.

Wash and pat dry the kale. Drizzle with the oliveoil and sprinkle generously with the salt and pepper. Add a few sprinkles ofred pepper flakes.

Bake until the edges brown but are not burnt, between 12 to18 minutes.

Game Day Food!

2012-01-17T10:16:00.002-05:00

What do you get when you cross 1 ½ pounds of lump crab meat with other fresh ingredients that taste incredible with a glass of beer? Great food for the Big Game, that’s what. Sautéed Crab Cakes with Three Sauces are just the thing when you have an excited crowd—that’s why they’re also perfect for the New Year countdown. That’s me in the photo with a tray of ‘em in honor of the 2012 ball drop. Pair these puppies with anything effervescent (like your favorite IPA or glass of champagne) and you have the freshest of appys that make that bag of Cheetos look…well…sad! While it might be argued that ripping into those chips is so much easier, I gotta tell you that there’s nothing to get crabby about making my appetizer: these crab cakes are beyond easy! You can form the patties before Kick-off and sauté them in plenty of time for a half-time treat. The secret is to gently mix and form the cakes, taking care to chill them before they go into the frying pan.

It’s Just Mayonnaise

Here’s what you foodies will like about these crab cakes and accompanying sauces: they encourage you to experiment with toppers, not in the least bit reserved for melt-in-your mouth crab cakes. Once you taste my Remoulade and lemon aioli, you’ll want to top your burgers and grilled chicken sandwiches with them too. I remember, back in my uninitiated days as a cook and caterer (I won’t say when, just that it was a very long time ago, in a galaxy far, far away), I was amazed to learn that there is absolutely nothing intimidating about aioli. It’s just mayonnaise, folks. What’s funny is how tarred and feathered the Iron Chefs are if they dare “bring out the Hellman’s”. Uh-uh. You have to whip up your own! Then again when my friend and fellow home chefs discover how easy it is to make their own mayo..ahem…”aioli” they may never stand before a shelf of 50 different types of jarred mayo at the grocery store again. The same goes for the ease of making your own tartar sauce—all you need is a food processor.

A Word on Remoulade

Knowing how to prepare this sauce will make you feel like a graduate of Child’s Art of French Cooking. It’s a perfect storm, really—kind of like mayonnaise and tartar got married. Adding pickles or dill is what gives it its distinctness. Just like the other 2 sauces I’ve talked about today, it’s a great condiment to go with Buffalo wings while you’re rooting for your favorite team.

The Stuff the EXTREME PARTY PLANNER’s Crab Cakes Are Made Of!

When you go crab meat shopping, here’s what to look for… if you want to be EXTREME about it and pull out all the stops. I know it’s a bit of a splurge, but the description of blue crab meat by the pound will start to burn a hole in the most reluctant of pockets. Yes, my friend, blue jumbo crab meat, taken from the hind leg, produces the largest chunks you can get from this divine brand of seafood. It may set you back 2 crisp $20s per pound, but it’ll get the fans crowding around your TV set and establish your reputation as the ultimate sports host. And the guy who served that bowl of Cheetos?? Well, he’s been reduced to a photo pinned to your next game of darts!

Chow down, Football fans!

Should All Acquaintance Be Forgot? Not If They Make Something this Good.

2011-12-28T09:06:00.002-05:00

If you haven’t taken care already in deciding how and where to dine on New Year’s Eve, I’ve got a menu plan featuring the 2 D’s: DECADENT & DELECTABLE. Lately, I’ve had my fill of low cal fare, and as we roll into the New Year the last thing I’m interested in is depriving you of butter and heavy cream…and so you’ll notice there’s no shortage of that in this cozy-best-by-the-fireside dinner. The good news is, it’s all very simple, and when you shop the night before for your ingredients your cart won’t runneth over…however, the one you cook for’s heart just might!

This simple New Year’s Eve menu is a love story on a plate. I pulled nearly all of it from the Intimate Valentine’s Day supper chapter in At Home Entertaining. If it’s just the two of you, you could splurge with two Nut-Crusted Rack of Lamb, and lick your fingers afterward. The Creamed Spinach comes from a Tree Trimming Party Plan I like to use. Now that Christmas is over you could use this side-dish’s considerable heartiness to retire the tree. Soft Center Chocolate Cakes are a good thing in a small package; serve them in ramekins great for sipping after-dinner coffee later on. The cake is a beautiful post commentary on Christmas with its sprig of fresh mint, sprinkling of cocoa powder and snow white ice cream on top.

Your Butcher has the Lay of the Lamb

When you buy your lamb, consider this the perfect opportunity to strike up a conversation with the butcher. He can offer to do the “frenching” for you on your rack of lamb; this is the first thing you do in the lamb recipe and it simply means to cut away the fat and meat in between the bones. If the meat department does this, go ahead and ask if they have any “panties” for the clean bones the frenching exposes —these are the frilly white “hats” that go on just before serving and not only prevent discoloring, but give the whole affair je ne sais quoi synonymous with high-end meats . Side note on the “panties”: I looked around for them online, hoping I could suggest a place to buy them, but turned up nothing. The only thing I found was this article on how to make them yourself.

Toast to 2012 with a Fab.U.Lous White Wine

After your pistachio encrusted lamb and sweet buttery spinach, enjoy a little Prosecco wine. It’s an Italian white that some might know from the world famous Bellini cocktail, where Prosecco is mixed with peach puree. No peach puree is necessary tonight, just the Prosecco, which is native not just to Northern Italy, but Brazil and Australia too. Prosecco is less expensive than champagne and tastes just as refreshing chilled.

And so I close with a virtual toast to my readers. Stay safe and well-nourished, my friends and take a moment to revel in the tastes, music and all-around pleasures of the holiday season. Play Auld Lang Syne, wait for The Ball to drop and try to squeeze in one last romantic dinner during 2011. I want to hear all about it when you do!

Soft Center Chocolate Cakes

2011-12-28T09:04:00.002-05:00

Individual cakes may be prepared as much as a day in advance and baked just before serving. Remember to add a couple of minutes to the cooking time when baking chilled batter. A scoop of vanilla ice cream is the perfect accompaniment.

2 ounces semi-sweet chocolate
3 tablespoons unsalted butter
1 large egg
1 egg yolk
½ cup powdered sugar
3 tablespoons all-purpose flour

Preheat oven to 450 degrees
1. Prepare two individual soufflé (8-ounce) ramekins by coating the inside with butter.
2. Stir together the chocolate and butter in a saucepan over medium high heat. Remove from heat and cool.
3. Whisk the egg and egg yolk together in a bowl.
4. Whisk in the sugar, the melted chocolate mixture and flour.
5. Pour the batter into the ramekins about ¾ full.
6. Bake the cakes until the sides are set and the center wiggles when shaken about 8 to 10 minutes.
7. Serve the cakes by running a sharp knife around the center and inverting the ramekins onto a dessert plate. Garnish with a scoop of ice cream, a sprinkling of cocoa powder and a fresh mint sprig.

Serves 2
Preparation Time: 20 minutes plus baking

Creamed Spinach

2011-12-28T09:02:00.001-05:00

Fresh spinach is quickly wilted and then finished in a rich and decadent cream sauce.

4 (10-ounce) bags fresh spinach
2 tablespoons olive oil

1 cup butter (2 sticks)
1 cup all-purpose flour
1 medium white onion, diced (about 2/3 cup)
4 cups milk
2 cups heavy cream
1 cup Parmesan cheese
3 bay leaves
¼ teaspoon ground cloves
Salt and freshly ground pepper

½ cup fresh breadcrumbs

Preheat oven to 350 degrees.
1. Heat the olive oil in a skillet over medium high heat.
2. Place half of the fresh spinach into the skillet and cook until just beginning to wilt. Remove to a large baking dish. Continue until all of the spinach has been wilted using additional oil as needed.
3. Melt the butter in a large saucepan over medium high heat.
4. Whisk in the flour and cook until golden and bubbling, about 5 minutes.
5. Stir in the onion. Cook for 5 minutes.
6. Whisk in the milk. Reduce the heat to medium.
7. Stir in the Parmesan cheese, bay leaves and cloves. Continue stirring until the sauce has thickened. Season with salt and pepper.
8. Remove the bay leaves from the sauce. Pour half of the sauce over the spinach. Allow the spinach to wilt in the sauce. Add the remaining spinach and sauce.
9. Sprinkle the breadcrumbs over the casserole.
10. Bake for 20 to 30 minutes or until the casserole is bubbling.

Servings: 12
Preparation Time: 30 minutes plus baking

Nut Crusted Rack of Lamb

2011-12-28T09:00:00.003-05:00

Choose a rack of lamb that is generous enough to serve two or think decadently and roast two racks. Since it is just the two of you – it’s okay to lick your fingers!

1 rack of lamb, frenched

¼ cup Dijon mustard
4 ounces pistachio nuts, shelled (about 1 cup)
½ cup breadcrumbs
1 tablespoon fresh parsley leaves, chopped
1 tablespoon olive oil
Salt and freshly ground pepper

Preheat the oven to 425 degrees
1. Brush the lamb with the mustard coating all sides of the meat, but not the bones.
2. Place the nuts in the bowl of a processor and pulse until the nuts are coarsely ground.
3. In a bowl, mix together the ground nuts, breadcrumbs, parsley and olive oil.
4. Dredge the lamb into the nut mixture until well coated.
5. Place the lamb on a rack in a baking pan with the bone side up. Cover the bones with aluminum foil to prevent burning.
6. Roast for 12 to 15 minutes or until a meat thermometer inserted into the thickest par reaches 125 to 130 degrees for medium rare.

Serves 2
Preparation Time: 10 minutes plus roasting

Give the Gift of Cookies

2011-12-10T14:10:00.002-05:00

Cookies are everywhere for Christmas. The smell of cinnamon and clove in the kitchen is as much a part of the holidays as jingling bells. Reminiscing about my favorite cookies made me realize what the best thing about them is: in a cookie we crave tradition; we look forward to the predictability of an old family recipe that comes out of the oven with a buttery, sweet predictability year after year. It’s never boring—just delightful.

This is the way I feel about my grandmother’s Great Big Ginger Cookies, which I commence to make just as soon as my tree is trimmed and the holiday lights go up. From Black Friday to New Year’s Eve, I remember my grandmother turning out batch after batch of these guys. The best thing about them? They only soften with age! You can store the leftovers in an air-tight container in the fridge, but make sure you enjoy at least a few Big Fat Ginger cookies 1 day after baking.

Since they are so optimal at a day old, I bake them in the morning on Christmas Eve, so they’re perfect for Santa at midnight.

Good as they are, Big Fat Ginger cookies aren’t the only game in town. Perusing the Times, I saw more than a few foodie columns recalling their old family favorites—from Russian tea cakes to coconut macaroons. Recently, I wrote about giving away baked goods as gifts on the Nana blog, having realized that a cookie isn’t just a cookie anymore. In this now decade-old millennium, life is more of a rat race than ever, and baking cookies is a gentle and simple gesture that gets everyone to slow down for a second. If I had to choose between giving a card stuffed with money, or baking a fresh batch of cookies for a loved one, I think the later is a choice that shows I care more. Is that crazy?

The Gift of the Magi was Time…

For many, the giving away of money is either tough or impossible; so they give their time instead, and create something—whether it’s a cookie or a sweater—for somebody they love. You can’t put a price on that. Some might shy away from giving the gift of cookies because they’d have to pack them up and ship them out. Here’s a solution: pre measure the dry items from the cookie recipe into a mason jar and decorate it with a ribbon and adhesive name tag that bears the recipe. You can always add a cookie scoop (I’ve linked to a really nice one) that lets your recipient drop cookies in the same predictable portions onto the cookie sheet. Because predictability and deliciousness go hand-in-hand after all—especially when it’s a batch made with love.

Great Big Ginger Cookies

2011-12-10T14:06:00.003-05:00

2 ½ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
¾ cup margarine (1 ½ sticks) room temperature
1 cup granulated sugar
1 large egg
¼ cup molasses

¼ cup granulated sugar
1 cup raisins

Preheat oven to 350 degrees.
1. Combine the flour, ginger, baking soda, cinnamon, cloves and salt in a bowl.
2. Use an electric mixer to combine the margarine and 1 cup sugar until fluffy.
3. Add the egg and stir.
4. Add the molasses and stir.
5. Add in the flour mixture in 3 additions.
6. Use a tablespoon to portion out the dough. Roll into 2 inch balls.
7. Roll the balls in granulated sugar.
8. Place onto a cookie sheet lined with a Silpat liner.
9. Bake for 10 to 12 minutes or until the cookies are puffed and beginning to turn light brown on the edges.
10. Place the cookie sheet on a cooking rack. Place 1 to 2 raisins in the center of each cookie.
11. Cool the cookies on the baking sheet for several minutes. Transfer to a rack to cool completely.

Yield 2 dozen cookies
Preparation Time: 20 minutes plus baking

Holidays with a Heart

2011-11-28T10:09:00.004-05:00

Get a Cocktail Recipe that Raises Humane Society Awareness, Plus Other “Paying It Forward” Ideas that Start in the Kitchen

Right now, the outside of supermarkets smell like pine needles and you can hear jingling bells as the red and green clad volunteers take up collections for good causes. This holiday season, I’ve got a few humanitarian initiatives of my own, starting with a cocktail that’s designed to raise awareness for humane societies across America. You could say my “pet peeve” is the idea of lost or abandoned dogs and cats in need of veterinary care, which is why I’ve been so active in the Avery Humane Society near my home in North Carolina.

In my quest to help the Avery Humane Society this year, I’ve created a special cocktail I like to call the “PAWSmopolitan”. With it’s refreshing combination of vodka, triple sec, fresh cranberry and lime juices and crushed peppermint as a garnish, this cocktail is perfect at your Christmas party and can be renamed just about anything that fits the charity you’re benefitting this year. You just have to put on your Santa/thinking cap!

Here are a few tips on mixing your next party with raising awareness and making the most of charitable donations.

Tip 1: Serve What they Want and They Will Come—Ask yourself: When you host a party, who usually comes? Knowing your regulars’ preferences will help you decide on a theme and menu that come across on the invitation, enticing the whole crowd into an RSVP of “YES”.

Tip 2: Suggest a Donation Amount—Whether it’s by word of mouth or evite, make sure you give a “suggested donation,” but make it clear that any gift is welcome. Ask the charity or organization you support for donation envelopes or blank credit card forms that can be filled out at your event. A good way to collect the envelopes, checks and forms is by wrapping a box in holiday paper, keeping it at the bar where your cocktails are being served, and marking that box as “Drop Donations Here”.

With efforts like these, organizations like my local humane society can raise enough money for positive community altering goals, like a new Adoption and Humane Education Center; click here for details on that. You’ll notice that Avery lets you donate online in ways that look good in your garden or courtyard: buy their specially marked bricks and pavers to show you care.

Save these links to my best recipes for wrapping up and giving as gifts this X-mas.

Bake & Take Savory Items:

• Grandma can heat up a serving of your Chicken & Broccoli Lasagna and enjoy it from her Lazy-Boy!
• Treat Someone You Love To a Cozy At-Home Dinner of Veggie Enchiladas

For Your Friends and Relatives with a Sweet Tooth…
• Santa’s Helpers could use a little crunch! Give ‘em the best Peanut Brittle!
• Butterscotch Blondies are a hit in every X-mas tin!
• Adorable Individual Lemon Tarts make that someone special smile!

Bringing someone a holiday tin of fresh baked cookies or cakes, or a premade hearty meal is a wonderful present for birthdays, major holidays or any occasion where your aim is to help someone in need. Since the Christmas season is a wonderful excuse to check in with our elders, consider taking the meal in this handy, insulating thermo cooler bag I found, and stockpiled by the dozen for my gift-giving this year. The bags say “PAY IT FORWARD” on them; you can click around for this tote (and simular items!) on this fab website called MyThirtyOne.com. The idea is to think of them a little bit like an edible chain letter. You give the stuffed-full-of-goodies bag to a neighbor, and they hold onto it until they feel like paying it forward to the next hungry person in line.

Sharing good food, drinks and memories over the holidays and blending these with charity efforts is the best way I can think of, of putting your money where your mouth is. Eat well and be merry. Happy holidays everyone!

PAWSmopolitan!

2011-11-28T10:08:00.002-05:00

1 ounce vodka
½ ounce triple sec
½ ounce fresh lime juice
½ ounce cranberry juice
Crushed peppermint candy on the rim of the glass
Fresh pitted cherry for garnish

Fill a cocktail shaker half full of ice. Pour in the vodka, triple sec, lime and cranberry juices. Shake vigorously and set aside.

In a separate bowl, grind a candy cane down into finely minced crumbs. Turn an empty cocktail glass upside down and coat the rim in the candy cane dust.

Strain the contents of your cocktail shaker into the glass and garnish with a fresh pitted cherry.

Get on the Gravy Boat

2011-11-11T15:00:00.004-05:00

Gravy. Some cooks are painstaking in their efforts to ladle the very best over their turkey breast and roasted garlic mashed potatoes while others take shortcuts with “Gravy Master”. At the end of the day, it’s all pretty good, but understanding the importance of veloute, a French mother sauce, and its place in truly wonderful holiday gravy makes all the difference.

When you have the tools, you have the talent. Good gravy starts with a sturdy (and flame resistant!) roasting pan. I like this one from Williams & Sonoma because it comes with the most useful accoutrements I can think of for homemade stuffing, dressings and sauces. Don’t get sticker shock when you click the link. This 5lb.-6 oz. roasting pan can cook a Butterball big enough to feed the entire cast of National Lampoon’s Christmas Vacation. It also comes with a thermometer, and V-shaped non-stick roasting rack that cooks everything faster, more thoroughly, and lets all that fatty, buttery goodness drip to the bottom of the pan for later use in your gravy.

“Veloute” is a French Mother Sauce. It Means Velvety, and it So Belongs in Your Gravy

Once your bird is cooked and you’re within an hour and a half of serving it, it’s time to start the gravy. Here’s where your French mother sauce, veloute comes in; create it, simply by melting 1 tablespoon of butter in a sauce pan with 1 ½ cups all-purpose flour. Slowly pour in 1 ¾ cup chicken broth and, using a wire whisk, gently stir the mixture to get the lumps out.

Whisking It All Together

Next, turn your attention to the pan drippings from the now finished turkey. Carefully pour said drippings into a large Pyrex cup (or something like it) and wait long enough for the fat to separate from the liquid. Once you see the obvious divide, you can remove/save the fat and pour the drippings back into the pan; be sure to scoop the fat back into the roasting pan, and add 1 cup of white wine, salt and pepper—then stir, freeing clinging bits of turkey from the bottom of the pan as you whisk away. Add the veloute you just made, once again stirring with your whisk, and in about 5 minutes the mixture thickens into a beautiful thick gravy!

For My Own Twist on a Truly Savory Gravy…

Now that I’ve covered a classic gravy recipe that any purist can appreciate, it’s time for a truly Savory Gravy from my kitchen; you'll see it in the turkey recipe included here. Hint: I use pan drippings from a bird that’s been stuffed with pieces of orange and apple (try my Herb and Sherry Roasted Turkey recipe) and count on the turkey’s skin, rubbed with a heady blend of a half-dozen herbs and drizzled with Sherry as it slow roasts, to make incredible pan drippings that almost stand on their own as gravy.

But you’re not done yet.

The turkey’s long since removed neck and giblets need to simmer, along with celery, parsley and onions—and added to the pan drippings. Soon everything will come together in a complex blend of fruit, juicy meat and fragrant herbs.

For the Vegetarian, I recommend a Red Wine Mushroom Gravy

This mushroom gravy has been carefully modified for this blog with a vegetable broth, and—because of its white (aka “button”) mushrooms has the earthy, meaty texture of the most savory gravy one can imagine…and I hope you’ll enjoy it with the divinely garlicky mashed potatoes, I included with this post.

Feast well, my friends!

Roasted Garlic Mashed Potatoes

2011-11-11T14:58:00.002-05:00

Serves 8; preparation time about 30 minutes

4 large baking potatoes, peeled and cut into pieces (about 6 cups)
4 o 6 cloves garlic, roasted
6 tablespoons butter (about ¾ stick)
½ to 1 cup milk
2 tablespoons snipped garlic chives

Boil the potatoes in water until they are cooked, about 20 minutes.

In an electric mixing bowl, combine the potatoes, roasted garlic, and butter. Mix on medium high speed to blend.

Add enough milk to reach the desired consistency. For thicker potatoes use less milk. For thinner potatoes use more milk.

Mix in the garlic chives and season with salt and freshly ground pepper.

Red Wine Mushroom Gravy

2011-11-11T14:54:00.003-05:00

2 pounds button mushrooms, sliced
(about 4 cups)
1 cup red wine
3 cups vegetable broth
¼ cup all-purpose flour, mixed with 1 cup cold water

Sautee the mushrooms in the pan drippings over medium high heat.

Remove with a slotted spoon to a bowl.

Add the red wine to the pan. Simmer until the liquid is reduced by half, about 5 minutes.

Add the vegetable broth and simmer for 5 minutes more. Add the flour mixture to the pan, a small amount at a time. Cook until the sauce thickens to gravy consistency.

Add the mushrooms. Season with salt and pepper.

Herb and Sherry Roasted Turkey

2011-11-11T14:51:00.002-05:00

Serves 15 to 20 people with plenty leftover

Preparation time: about 20 minutes plus roasting

1 large fresh turkey, 10 to 12 pounds or more
1 to 2 apples or oranges, cut into quarters
¼ cup butter melted
¼ cup finely chopped fresh rosemary
¼ cup finely chopped fresh thyme
¼ cup finely chopped basil
¼ cup finely chopped oregano
½ cup sherry or dry white wine
Salt and freshly ground pepper

Turkey giblet, liver, heart, and neck parts
1 bunch parsley
½ onion, sliced
1 stalk celery
1 bay leaf
¼ cup all-purpose flour, mixed with ½ to 1 cup cold water

Rinse the inside of the turkey thoroughly. Place pieces of apple and orange in the cavity of the bird.

Brush the skin of the turkey with the melted butter.
In a small bowl combine the herbs. Rub the mixture over the top and under the skin of the turkey.

Place the turkey on a rack in a heavy roasting pan. Drizzle the sherry over the turkey and let it run off into the bottom of the pan. Season with salt and freshly ground pepper.

Cover the turkey loosely with a foil tent to prevent over browning. You may place some water in the bottom of the pan. Roast according to the directions on the package for an unstuffed turkey.

Remove the foil with about one hour left to cook, and baste with the pan juices every 15 minutes. Let the bird stand for 30 minutes before carving.

For the Savory Gravy:

Remove the turkey parts from inside the uncooked turkey and place them in a large stock pot covered with water. Add the parsley, onion, celery stalk, and bay leaf to the pan.

Simmer over low heat for at least an hour adding water if the stock cooks down too quickly.

Add the leftover pan juices to the stockpot after the turkey has been removed.

Strain the mixture through a colander and return the gravy to the pan.

Thicken the gravy with the flour and water mixture. Add a little at a time and whisk briskly to avoid lumps.

Sweet November Strudel

2011-11-06T11:00:00.002-05:00

Who doesn’t love a good strudel? It’s one of those things that’s hard to say without an Austrian accent, where the most historic recipe—one for a milk-cream strudel with a mile-long German name—is exhibited as a handwritten recipe in the Viennese City Library. FYI: it’s stuffed with sweet bread, raisin and cream filling and served right in the pan with hot vanilla sauce. It’s the perfect intro image to get you psyched for Butternut Squash and Pear Strudel.

But first, an Ode to Strudel

I love it because it’s so versatile. You can stuff it with pretty much anything you want. As long as you’ve got a little phyllo dough or puff pastry for wrapping, you can take your strudel to sweet confectionary extremes with sugar-laced fruit, or go savory, with potatoes, turkey, cheeses and smoky meats. While I advocate strudel for using the leftover turkey you’ll soon have, the recipe I’m excited about today is full on sweet, with just a hint of chili powder. And it’s fun because it uses seasonal fruit.

Then a Nod to Perfect Winter Pears…

In the rearview of our fruit buying days, we can all look back and say we started buying good pears in the late summer, when we stocked our fruit bowls with Bartletts; those were soon followed by Bosc and Comice, in season during early fall through winter. But it’s the Anjou pear that made it into my sweet November strudel. The Anjou, A.K.A. “the winter pear.” has a crisp green skin, is very, very juicy, and doesn’t change color once it’s ripe.

I can’t tell you how good these pears smelled fresh out of the often, commingling with the bright orange squash and cinnamon and rosemary…it was actually kind of hard to complete the recipe at that point, prepare the phyllo dough and spoon in this heavenly mixture—made even better with the goat cheese I decided to use at the last minute instead of the Gouda. I could have substituted any number of things in this strudel and had it turn out fabulous: instead of pears, I could have used apples; raisins would have been a nice touch too.

And a Crash Course in Phyllo

And as for the phyllo dough, some home cooks may not be all that familiar with it, so I’m going to talk about it a little bit here. Many of my readers have enjoyed Spanikopita in a Greek restaurant, or baklava; these are Mediterranean and Middle Eastern favorites that call for phyllo (phyllo is the Greek word for “leaf” and when you see how sheath-like phyllo is, you’ll understand its name better).
Phyllo may be paper thin, but it’s not so brittle that you have to worry about it falling to pieces when you work with it. Just relax and roll it out in a sheet; no worries! You’ll find it in the frozen food aisle, with the pie shells. Keep your eye out for a rectangular box (looks just like a roll of aluminum foil, actually) marked “Phyllo.”

You could use puff pastry for this recipe too. The only difference between Puff pastry and phyllo is that you fold the dough when you’re working Puff and stack it for phyllo—once you’ve stacked the phyllo—as I suggest in this recipe with breadcrumbs separating each of the 5 phyllo layers that compose 1 log—you can then roll it to your heart’s content. Remember that with Phyllo, it’s very important to brush each layer with generous amounts of butter, or it won’t brown up in the oven the way you want it to.

Once you get comfortable with Phyllo, you’ll be making strudel every other weekend to go with your coffee. Make sure you make my other Phyllo Fav: Just like Grammy’s Apple Strudel. Happy Strudeling, everybody!

Butternut Squash and Pear Strudel

2011-11-06T10:56:00.002-05:00

Yield: 8 to 10 pieces per strudel
Prep Time: 30 minutes
Cook Time: 12 to 15 minutes

1 medium butternut squash, peeled and diced into ¼-inch squares (about 4 cups)
2 large pears, peeled, cored and diced into ¼-inch squares, about 2 cups
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon ground cinnamon
Salt and freshly ground pepper
2 to 4 fresh rosemary sprigs
4 ounces Gouda cheese, shredded, about ½ cup
12 tablespoons (1 1/2 sticks) unsalted butter
1 package frozen phyllo dough (such as Pepperidge Farm) thawed
1/4 cup plain dry breadcrumbs

Preheat the oven to 400 degrees F.

Place the diced butternut squash and pear onto a baking sheet. Drizzle with olive oil and sprinkle with chili powder, cinnamon, salt and pepper. Place the sprigs of rosemary into the mixture. Roast until the vegetables are browned and soft, about 20 minutes. Cool mixture to room temperature. Remove rosemary sprigs. Gently stir in the cheese.

Melt the butter in a small pan and set aside.

Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used.

Spoon a 1-inch wide row of the butternut squash mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the remaining phyllo dough and butternut squash filling. You will have 3 logs.

Cover a baking sheet with parchment paper. Score the strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.

Note:
You can substitute with any cheese, goat or brie cheese are good alternatives. You can also substitute apples for pears. You can prepare the strudel in advance and freeze. To bake, remove them from the freezer, place onto a baking sheet lined with parchment paper until golden, 12 to 15 minutes.

Dinner in “Umba” Land

2011-10-29T09:43:00.002-04:00

It’s Latin Aerobics that starts with a “Z”, and ends with an “Umba”—a trademark that has generated exercise classes everywhere, with health club owners tiptoeing around copyright law unless they’re official paying members of the *Umba movement. Just plugging my zipcode into their ditch-the-workout-join-the party finder yielded 846 results in my town alone. Before I knew it, I was thumbing through the recipes in my tighter tummies and butts chapter from GORGEOUS, and getting in the mood for a little salsa in my food, with strains of meringue and flamenco as dinner music.

Umba-Land—we’ll just call it that for now—was inspired by a Columbian dancer the day he forgot his music on the way to the studio, and decided to improvise with the stack of cassette tapes in his car. Soon he had his students sashaying and shimmying to choreography that mimicked everything from hip hop to the martial arts. Watching Umba-Land’s creator talk about the dance movement is something to see. He’s said that the people who do it have thanked him, crediting the exercise with beating cancer, achieving and maintaining a healthy weight and helping with income when some begin teaching Umba themselves.

I’ve also read that if and when you join the Umba movement, you should ensure that class size is under control (no more than 18) and that an experienced instructor who’s familiar with Umba moves is there to supervise. It seems that physical therapists have rushed to the aid of some who pulled a muscle or tore this or that, rocking a Bollywood beat, or some other component of this fun dance. I was excited to pull recipes from GORGEOUS that are low in fat and high in complex carbohydrates that give Umba enthusiasts that extra kick in an hour long session—which, you’ll be happy to know, burns somewhere between 500 and 1,000 calories! What a nice way to go into the holidays, when you know those Thanksgiving and Christmas pounds are on rush delivery to your hips.

A Spicy Breakfast, Lunch & Dinner Menu that Says Hello Heat, Goodbye Fat!

I found a site, compliments of PBS that delivers caliente musica, perfect for dancing around the kitchen and preparing high energy dishes for a whole day when cardiovascular exercise is on the menu. For breakfast, get out some chopped fresh cilantro, red bell pepper and your favorite hot sauce to whip up Easy Mexicali Breakfast Tacos. They pack an antioxidant rich punch and have just 130 calories each! Think about it—that’s less than your average container of yogurt.
For lunch, try the Spicy Tuna Dinner Salad with Balsamic Dressing; with the addition of lean tuna—a good omega-3 rich fat, and white beans, excellent protein, fiber and carbs—holy frijoles, you’ve got yourself a healthy meal, made savory and spicy with all that lime infused chili sauce and yummy garlic. Five-Spice Beef Wraps With Orange Ginger Dipping Sauce for dinner pleases the meat and potato loving crowd every bit as much as those who feel deprived unless you bring on the heat. I won’t reveal what the spices are now…you’ll just have to click on the recipe link or scroll down to find out. In any event, if you eat everything proposed here for Umba Day, you will have enjoyed every last morsel of what doesn’t even add up to 1200calories—for the whole day! Now you can go ahead and eat like you have a wooden leg over the holidays—in which case I hope you’ll check my blog for decadent fare!

Easy Mexicali Breakfast Tacos

2011-10-29T09:42:00.001-04:00

Makes 2 servings
Prep Time: 5 minutes
Cook Time: 5 minutes

2 green onions, thinly sliced (about 2 tablespoons)
½ large red bell pepper, seeded and diced (about ½ cup)
1 large egg
3 large egg whites
Salt and freshly ground pepper
2 (6-inch) corn tortillas
1 tablespoon reduced fat sour cream
1 tablespoon chopped fresh cilantro

Heat a skillet, coated with vegetable oil spray over medium heat. Add the green onions and red pepper and cook until soft, about 2 minutes. Whisk together the egg and egg whites. Pour this mixture into the skillet and cook until set, about 3 minutes more. Season with salt and pepper,

To serve, heat the tortillas in a microwave oven until soft. Divide the egg mixture among the tortillas. Fold in half, taco style. Garnish with sour cream and cilantro.

Five-Spice Beef Wraps with Orange Ginger Dipping Sauce

2011-10-29T09:40:00.001-04:00

Makes 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes

For the dipping sauce
¼ cup rice wine vinegar
Juice of 1 medium orange (about 1/3 cup)
2 tablespoons all natural sugar
1 (1-inch piece) ginger, peeled and grated (about 1 tablespoon)
1 tablespoon prepared chili sauce
Salt and freshly ground pepper

For the beef
1 (1 pound) flank steak, cut across the grain into thin slices
1 teaspoon Chinese five-spice powder
1 teaspoon toasted sesame oil
1/3 cup dry sherry
2 large shallots, minced (about 2 tablespoons)
Zest of ½ medium orange (about 1 tablespoon)
1 tablespoon prepared chili sauce
1 (4-ounce) can whole water chestnuts, drained and cut into 24 slices
1 bunch (6 to 8) green onions, thinly sliced on the diagonal (about ½ cup)

For the wraps
8 large Boston lettuce leaves
½ cup chopped peanuts
1 large carrot, shredded (about ½ cup)

Pour the rice wine vinegar, orange juice, sugar, ginger and 1 tablespoon chili sauce into a pan over medium heat. Stir and simmer until reduce and thickened slightly, about 5 minutes. Remove from the heat.

Toss the flank steak with Chinese five-spice powder and sesame oil. Heat 1 tablespoon olive oil in a skillet over medium high heat. Cook until the meat is golden on the edges, but still pink in the center, about 5 minutes. Pour in the sherry, shallots, orange zest and 1 tablespoon chili sauce. Cook, until the sauce thickens slightly, about 3 to 4 minutes more. Stir in the water chestnuts and green onions.

To serve, pour the meat into a serving bowl. Place the lettuce leaves and condiments alongside. Pour the dipping sauce into a bowl. Invite your gang to create their own fabulous wrap.

Spicy Tuna Dinner Salad with Balsamic Dressing

2011-10-29T09:38:00.001-04:00

Makes 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes

For the dressing
4 medium cloves garlic, peeled
Juice of 1 medium lemon (about 2 tablespoons)
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/3 cup Balsamic vinegar
2 tablespoons fresh cilantro leaves
¾ cup olive oil
Salt and freshly ground pepper

For the tuna
Juice of 2 medium lemons (about ¼ cup)
2 tablespoons orange marmalade
1 tablespoon Chili powder
1 (1-pound) tuna steak
1 tablespoon olive oil
1 pint ripe cherry tomatoes or mixed baby tomatoes
1 small red onion, peeled and thinly sliced (about 1/2 cup)

For the salad
1 large head romaine lettuce, washed, dried and torn (about 8 cups)
1 (15.5-ounce) small white navy beans, drained

Place the garlic, 2 tablespoons lemon juice, Worcestershire sauce, mustard, Balsamic vinegar and cilantro into a blender. Pulse to emulsify. With the machine running, slowly add ¾ cup olive oil. Season with salt and pepper.

Mix together the lemon juice and marmalade. Brush this mixture over the tuna. Sprinkle with Chili powder. Marinate the tuna for 15 minutes. Cut the tuna into 2-inch chunks. Heat the olive oil in a skillet over medium high heat. Sear the tuna until golden, about 2 to3 minutes. Turn and add the tomatoes and onion. Cook until the tuna is seared on both sides, but still rare in the center, and the tomatoes have begun to turn brown and the onion begins to soften. Remove from the heat.

To serve, arrange the lettuce onto 4 dinner plates. Sprinkle the beans over top. Place the tuna and tomatoes onto the salad. Drizzle the dressing over all.

The No Pumpkin Left Behind Bakery

2011-10-06T09:03:00.003-04:00

I haven’t done any baking yet, but as you can clearly see my items are all laid out, and this year gives cause for both trepidation and eagerness to try something I can’t believe I haven’t tried before: making my own pumpkin puree.

I’ll admit it’s the one item I don’t—or didn’t in previous years anyway—mind phoning in; after all, the ingredient list on the back of the can features just one item, “pumpkin”, so you know it’s as pure as the driven snow that’s just a few weeks shy of blanketing us this season.

But let me tell you what’s driving me. I got the idea to make my own pumpkin puree from a new Slow Food Movement Challenge, called “October Unprocessed.” For anyone who’s game, that means that everything you eat should and can—for not too much money—be made from scratch. I think that’s a great idea, except for a cheat day on October 31st when ripping into a Fun Sized Snickers doesn’t seem like the worst of crimes. I won’t tell if you won’t, and just to put this out there now: I do intend to decorate my purest pumpkin desserts with a little candy corn—which is just for show and comes right off, leaving your icing intact.

So there’s that…and the second driving force to gut, bake and scrape 2 smallish pumpkins until my best friend Mr. Food Processor can render them into a creamy paste, is my excitement over kitchen gadgets, or KMHs. To the uninitiated, that’s a Kitchen Must Have, and I’m writing a new cookbook right now that encourages their avid use. From deep fryers, chicken rotisseries, mandolins and food mills, I am all about the KMH. They can cost a lot, yes, but in no time at all they’ve paid for themselves by giving your family superior food and MORE of it. The particular beauty of making your own puree is that you get to keep the pumpkin seeds and roast ‘em later on!

My Homemade Pumpkin Puree (click the link to find out how to do it; I’ve gleaned together my own recipe by reading over scads of others and perfecting my own technique! I’ll post news ASAP on how effective it is. But I can tell you now that it SOUNDS easy!) calls for two midsized pumpkins, and from what I understand they’re going to yield several Ziplock bags of puree—way more than I need for the baked goods I plan on surprising my loved ones with this month. After I use a fraction of the lovely, sweet smelling autumn colored stuff for Pumpkin Apple Muffins and Pumpkin Brownies with Cream Cheese Frosting, I’ll have enough left over to freeze for other pumpkin treats further down the road. Plus, I’ll have the added pleasure of getting back with my readers on Facebook and Twitter to let them know if there was much of a difference between the pumpkin confections I’ve made with canned puree vs. the real deal that I mashed up myself.

Can you stand the suspense?

My senses are going to go wild with the scent of ground ginger, clove, cinnamon and allspice. I might actually turn into a pumpkin if I served it with TOP NANA’s seasonal hot toddy of “Pumpkin Pie in a Cup.”

Am I out of my gourd? Stay tuned to find out!

My Pumpkin Puree

2011-10-06T09:01:00.002-04:00

Ingredients:
1 medium sized pumpkin

Yields: About 18 ounces of puree (equivalent to 2 cans of pumpkin)

Preheat the oven to 350 degrees

Wash the pumpkin and, with a large knife, cut the stem off. Cut the pumpkin in half so that you can see the seeds and strings; scoop them out with a big spoon and set the seeds aside for roasting later.

Cut the seedless pumpkin into 6 to 8 pieces and arrange, skin side up, on a baking sheet covered with aluminum foil.

Bake for 45 minutes and check with a fork to see if the pumpkin is soft. Wait until the pieces cool and then scrape the pumpkin meat away from the skin. Discard the pumpkin skin.

Working in batches, place the pumpkin into the bowl of a food processor and pulse until smooth. You can also mash it with a potato masher, adding up to 3 tablespoons of water if the mixture seems to dry.

Store any excess puree in a ziplocak freezer bag for later use.

Pumpkin Apple Muffins

2011-10-06T08:59:00.001-04:00

Servings: About 16 muffins
Preparation time about 10 minutes plus baking

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups sugar
1 cup pureed pumpkin
2 eggs
½ cup canola oil
1 medium apple, peeled and finely diced (about cup)
Confectioners’ sugar

Preheat the oven to 350 degrees.

Prepare a muffin pan by lining with paper cups or coating with vegetable oil spray.
In a medium bowl combine the flour, baking soda and salt. Set aside.

In a large bowl whisk together the sugar, pureed pumpkin, eggs and oil until well blended.

Stir in the dry ingredients.

Stir in the apple pieces.

Pour the batter into the prepared muffin cups, filling about 2/3 full.

Bake for 30 to 35 minutes until a toothpick inserted into the middle comes out clean. Cool on a rack. Sprinkle the muffins with confectioners’ sugar.

Pumpkin Brownies With Cream Cheese Frosting

2011-10-06T08:55:00.003-04:00

Makes 12 to 18 brownies
Preparation time: About 15 minutes, plus baking

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
¾ cup butter, room temperature
1 ½ cups firmly packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 ½ cups pureed pumpkin (or 15-ounce can of pumpkin)

Cream Cheese Frosting recipe follows
Candy corn for decoration

Preheat the oven to 350 degrees.

Prepare a 13X9 inch baking pan by coating it with vegetable oil spray and dusting it with flour.

In a medium bowl, combine the flour, baking powder, cinnamon, ginger, cloves, and salt. Set aside.

In the bowl of an electric mixture, combine the butter and sugar and cream together until smooth and fluffy. Add the eggs and mix.

Stir in the vanilla extract and pumpkin. Add the dry ingredients and mix thoroughly.
Spread the batter into the pan and bake for 20 to 25 minutes until a toothpick inserted into the middle of the brownies comes out clean.

Cool the brownies and spread the frosting on top. Cut into squares and sprinkle with candy corn to serve.

Cream Cheese Frosting:
1 8-ounce package cream cheese
¾ cup confectioners’ sugar
1 tablespoon cream
¼ teaspoon ground cinnamon

In the bowl of an electric mixer combine the cream cheese, sugar, cream and cinnamon, and mix until fluffy.

My Slow Food Pledge Worked!

2011-09-17T09:32:00.002-04:00

Read what we’re having for dinner…

It’s a fact of the new millennium: if you want to hang on you better speed up. But thanks to concepts like The Slow Food Movement, we are reminded that our basic needs—such as sharing a healthful and delicious meal among friends—never change. Reflection and togetherness make renewal possible, so why not provide the perfect zen backdrop with a dinner party that doesn’t break the bank? It’s why I decided to take the Slow Food Movement $5 Challenge. On September 17, 2011 likeminded people all over the world are attempting to make a healthy meal, using fresh and mostly local ingredients for no more than $5 per guest—roughly what a fast food dinner costs.

Tonight I’m serving Greek Moussaka Casserole for six guests, and am happy to report that the grand total for my ingredients, once divided amongst each diner, is going to be $4.89 give or take a few pennies. This Mediterranean dish was cost effective for me because I reserved some of the meat when I made grilled lamb chops earlier in the week. Simply shred the lamb and add to the skillet with the cooked veggies. Immediately add the wine and tomatoes, continuing with the recipe. Lamb’s not too badly priced at the grocery store—averaging anywhere from $5 to $8 per pound—even in light of the money saving challenge, I knew I could splurge on the red wine that goes in (and with!) this dinner.

I’m really looking forward to sitting down and enjoying this dinner with my friends tonight. I could have approached this challenge in other ways: look for a potluck or host one of my own, make a one serving dinner that cost no more than $5 or find a community event. The extreme party planner in me chose hosting a dinner instead, which I could have done even more frugally with a pasta based dish. But I don’t like being too obvious, and chose Moussaka because A. I love meat and B. Moussaka reminds me of a lasagna that uses eggplant instead of pasta, and lamb instead of beef. My next Slow Food effort might be vegan, having been so intrigued to find a popular book called, Vegan on $4 a day. This I gotta see (read).!

It’s Never Too Late to Cook Slow

Though you might be seeing this post a little late to meet the 9/17/11 challenge in time, take heart. There’s Food Day on October 24th and October, as I understand it is National Organic Harvest Month—so all the menus and table settings should be pleasing to both palate and eye. Besides that, Food Day and Slow Food have much in common. Here are some of the cornerstones in thinking and eating that they share:
• Eat together
• Buy Organic
• Avoid genetically modified food
• Conserve, compost and recycle
• Try making things from scratch
• Learn your region’s food story

These items are critical to the Movement’s initiative of taking back, or rather rejecting “the value meal”. The Slow Food Movement said it best: fresh, seasonal food shouldn’t cost more than fast food. Fruit should be easier to buy than Fruit Loops—and to prove it, we’re going to make something with 10 times the love and care of a drive-thru but at the same $5 price. For more background on this day and its campaign, read frequently asked questions or their website—you can click here for $5 cooking tips and recipes. Know this, too: if moussaka isn’t quite what you had in mind for your next Slow Food dinner, please write to me and I’ll send you something more ideal in two flicks of a lamb’s tail.

Thanks!

Greek Moussaka Casserole

2011-09-17T09:29:00.002-04:00

3 large eggplants, peeled and sliced into ½-inch thick lengths
Salt and freshly ground pepper
4 to 6 tablespoons olive oil

1 large yellow onion, diced into ½-inch squares (about 1 cup)
2 large carrots, diced (about 1 cup)
2 medium cloves garlic, minced (about 1 teaspoon)
2 pounds lean ground lamb
1 cup red wine
1 (16-ounce) can diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 cinnamon stick

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
4 ounces finely grated Parmesan cheese (about ½ cup)
½ teaspoon ground nutmeg

Preheat the oven to 350 degrees.
1. Season the eggplants with salt and freshly ground pepper. Place into a colander for 30 minutes to lose excess moisture. Pat the eggplant dry. Heat 2 tablespoons of olive oil in a skillet over medium high heat. Cook the eggplant in batches, turning once until soft and just beginning to brown, about 2 minutes per side. (Do not let the eggplant slices get too mushy.) Drain on paper towels. You may add more olive oil as needed.

2. Heat 2 more tablespoons of olive oil in the skillet. Cook the onion and carrots until soft and golden, about 5 to 7 minutes. Add the garlic and cook for 2 minutes more.

3. Add the lamb to the pan. Cook, breaking up the meat with a spatula until browned, about 8 to 10 minutes.

4. Stir in the wine, tomatoes, tomato paste, oregano and cinnamon stick. Simmer for 15 minutes. Season with salt and pepper. Remove the cinnamon stick.

5. Heat the butter in a saucepot over medium high heat. Whisk in the flour. Cook until golden and bubbling, about 2 to 4 minutes. Pour in the milk. Cook, stirring constantly until the sauce is thickened, about 6 to 8 minutes. Stir in the Parmesan cheese. Season with ground nutmeg, salt and pepper.

6. Assemble the moussaka by placing a layer of eggplant slices in the bottom of a 9 x 13-inch baking dish. Top with half of lamb mixture. Add another layer of eggplant and another layer of lamb. Finish with a layer of eggplant. Top the casserole with béchamel sauce. Bake until the casserole is bubbling and the top is golden, about 30 to 40 minutes. Allow the casserole to sit for 15 minutes before serving.

Servings: 6 to 8
Preparation Time: 30 minutes plus 40 minutes baking

Spend Small, Live Large!

2011-09-08T13:17:00.004-04:00

When it comes to food trends I’ve got my radar on. Like a potato with too many eyes, I often put feelers out (to my recipe testers) to see how they feel about the latest craze, and with the economy holding so many of us hostage, I was eager to see if extreme couponing and really good food could go hand in hand. I turned to a local grocer, who is all about fresh and organic. A few weeks ago, he offered an in depth personalized tour of how to find the best deals in his store.

Everyone at the tour wanted the latest monthly edition of the coupon book he spoke about (I linked to it here), and they wanted to know more about the 365 store brand—one tour member said they recognized our Whole Foods guide from the rotary garden club—small world! It soon became clear just how long I’d been preaching to the choir. Our friends and neighbors really do want to know where our food comes from and turn cooking into a less solitary experience. I felt good about that the rest of the day—even if I didn’t win the $500 bag of groceries at the end of the tour.

My economy shopping hence reminds me that bargain hunting really isn’t about snipping along dotted lines that save you 40 cents here, and 75 cents there; it’s about stretching, about buying the steak, but with a menu in mind that ensures 1 ½ pounds ground sirloin feeds four and incorporates the things in your crisper that only last so long. The eggplant in this dish saves you from having to buy breadcrumbs too, binding the meatballs and helping bake the cheese in oh so beautifully! My Meatballs with Eggplant Topped in Muenster Cheese (shredded zucchini and carrots also work well) is a deeply satisfying casserole that you can eat off of for a couple of days. Another good one for budget eaters is Veggie Burgers with Spicy Cranberry Mayonnaise. You save $5—the cost of 4 frozen patties. My recipe yields twice that amount of better-tasting faux beef.

As to what my contributors think of EXTREME couponing, whereupon you pay virtually nothing for a grocery cart bulging at the seams...I thought I’d share a few of their quotes because they were so down to earth and funny:

Says one foodie friend:
“I think the whole thing takes too much time. I don't have a basement to store a year's worth of paper towels either. I'm not sure how they get all those coupons. I am lucky if I have 2 or 3 to use each week for things I NEED. And it is rare to get a coupon for produce or non processed food. I tried waking up on Sunday and planning my shopping trip based on coupons and sale papers but it is no fun to make 3-4 different trips just to save a dollar here and there. I try to shop just once a week.
P.S. This particular foodie friend has begun taking cooking classes at The Publix Apron Cooking school and reports that learning more about the kitchen is saving her calories, time an money.

Says another foodie friend on the subject of extreme couponing:
“I've been couponing for 30 years and have a good stash, but I don't do extreme. I spend 30-60 minutes a week clipping from the Sunday paper or printing and clipping from the Internet, then sorting into my coupon keeper. And I subscribe to several Facebook coupon groups, like Fabulessly Frugal and Frugal Gals. They link you to free coupons and give tips on what coupons to use where. But I don't do a ton of coupon matching to stock up, I just take my coupon bundle with me and match as I go, depending on what I really need.”

Thank you, guys, for sharing! I love it when you bring something to my table! Happy cooking and good luck on spending small and eating big!

Veggie Burgers with Spicy Cranberry Mayonnaise

2011-09-08T13:13:00.003-04:00

2 cups dry lentils
1 tablespoon olive oil
2 (8-ounce) packages portobello mushrooms, chopped into ¼-inch dice (about 3 cups)
1 (16-ounce) red kidney beans, drained and mashed
1 cup whole wheat bread crumbs
½ medium white onion, finely diced (about 1/3 cup)
4 medium cloves garlic, roasted and mashed
1 tablespoon Worcestershire sauce
2 tablespoons fresh thyme leaves, chopped
Salt and freshly ground pepper

1 cup mayonnaise
½ cup canned whole berry cranberry sauce
½ medium jalapeno pepper, seeded and finely diced (about 1 tablespoon)
1 teaspoon cumin

8 whole wheat buns, toasted
Beefsteak tomatoes
Red onion

1. Place the lentils in a pot over medium heat. Cover with 4 cups of water. Simmer until the lentils are soft, about 30 minutes. Remove 1 cup of the cooked lentils to a large bowl. Mash the remaining lentils.
2. Heat the olive oil in a skillet over medium high heat. Cook the diced mushrooms until softened, about 5 minutes.
3. Place the mashed lentils and mushrooms into a large bowl.
4. Add the kidney beans, bread crumbs, onion, roasted garlic and Worcestershire to the bowl. Mix well.
5. Add the thyme and 1 cup whole lentils. Season with salt and pepper.
6. Use your hands to from the mixture into 8 large patties. Place each patty on a baking sheet and refrigerate for 2 hours.
7. Mix together the mayonnaise, cranberry sauce, jalapeno and cumin in a small bowl.
8. Cook the patties over a hot grill or in a grill pan for 5 minutes per side or until golden brown.
9. Serve on a toasted whole wheat bun with slices of ripe beefsteak tomatoes, red onion and a dollop of the mayonnaise.

Servings: 8
Preparation Time: 45 minutes plus refrigeration

Meatballs with Eggplant Topped in Muenster Cheese

2011-09-08T13:10:00.002-04:00

Serves 6 to 8
Preparation time: 1 hour

1 tablespoon olive oil
2 medium shallots, minced (about 2 tablespoons)
1 medium eggplant, peeled and finely diced into 1/8-inch cubes (about 4 cups)
4 cloves garlic, minced (about 2 tablespoons)
Salt and freshly ground pepper
1 ½ pounds ground sirloin
2 cups Marinara sauce
8 ounces muenster cheese sliced

Preheat oven to 350 degrees. In a hot pan heat the olive oil over medium high heat. Cook the shallots until soft. Add the eggplant and garlic and cook for several minutes. Season with salt and freshly ground pepper.

Remove the pan from the heat and allow to cool.

In a large bowl combine the ground sirloin and the eggplant mixture. Form into 1-inch meatballs and place on a baking sheet. Bake from 10 to 20 minutes or until cooked through.

Pour ½ cup of the marinara sauce into a large baking dish. Place the meatballs in the dish. Pour the remaining sauce on top and place a slice of cheese on top of each meatball. Bake for 20 to 30 inutes until the cheese begins to melt.

How I rang in Artisan Cheese Month with Great Beer and 4 Sensational Appys

2011-08-15T22:26:00.003-04:00

Apparently, wine and cheese are over. Don’t get me wrong—I still enjoy the fruity contrast of good vino with a savory hors d'oeuvre, but in these dog days of summer when I wandered into the cool of my local grocery store to pick up some odds and ends, a community cooking event had me toasting the merits of cheese and beer instead. What I learned that day made me rush home and try my favorite pilsner with something wonderfully (cheesy) I learned to make recently: Mini Welsh Rarebit with Roasted Pepper Chutney. The sharp white cheddar in the dish tamed the heat for a perfect marriage of spice and sweet—and washing it down with the scrubbing bubbles of a good beer made my cleansed palette appreciate it all the more.

Lately Whole Foods is the “Big Cheese” in Community Cooking!

Wanting to know more about pairing beers and nibbles, my attention got snagged Saturday when a large crowd gathered around the Whole Foods cafeteria; I noticed they were holding wine glasses full of something much more amber and carbonated than your average Cabernet Sauvignon. I got in for a closer look, saw a Fromager named Becca who worked as a cheese buyer for the store, and added my hands to the applause she was getting for sips, later revealed as India Pale Ale. At first glance it looked like a political event. The blue and white sign that identified the elegant scene said “Artisanal Cheese Month”—and under it two chefs dressed in buttoned down white bustled around a long table, one pouring beer and the other floating by with assorted cheeses.

Beer is the De Facto Complement for Cheese. Here are 3 More Appys that Pair Well with It!

The aforementioned subtitle makes sense when you consider that beer and cheese come from the same place. English farmers have known it all along, making the Ploughman’s Lunch extremely popular in the day, when the season was just right to enjoy beer made during winter months on the farm with cheeses cultivated that summer from the same barley. Beer and artisan cheeses, on anybody’s plate, feature many of the same floral and citrusy undertones that farmers have savored for centuries. While wine and cheese parings are all about contrast, beer and cheese pairings are about harmony. So…taking my cues from the traditional Ploughman’s Lunch of ham, some really good cheese and, naturally, beer I began experimenting with locally made cheese and microbrews created just as lovingly; I used white sharp cheddar to make my English Crabbies, Bacon Cheddar Bites and Cheddar Scones.

Attention Female Foodies: Beer Not Just a Man’s Drink

These pleasing appetizers underscore the fact that the grains used to produce beer are often the same fed to milk-animals for the cheese, and so I began to more fully appreciate the robustness and crispness of beer—how good it can be! It was extra gratifying—as a female foodie—to blast through that gender barrier that women can’t love a good beer the same way a man can. Beer isn’t just a man’s drink anymore—it’s for anyone who savors earthy, yeasty, musty, fruity, rich, toasty and floral flavors. I can assure you these foodies will be equally delighted in the way beer jibes with cheeses of the world.

For excellent beer and cheese pairing tips, click on this artisanal cheese site, and don’t miss out on events that are popping up in high-end grocery stores these days, many of them free to the public. Next week, I’m learning how to shop on a budget at Whole Foods, using what I learn to tackle my own more expensive recipes. Should be interesting! Tune in at the first of September to find out how it went!

Until then, Bottoms up. Enjoy what’s left of August, “Artisan Cheese Month”!

Cheddar Scones

2011-08-15T22:23:00.001-04:00

2 cups self-rising flour
½ cup butter, chilled and diced (1 stick)
1/4 cup extra sharp cheddar cheese, grated
Zest of ½ medium orange (about 1 tablespoons)
1/3 cup buttermilk

1 large egg, beaten

Preheat oven to 400 degrees
1. Place the flour and the butter into the bowl of a food processor. Pulse until the mixture resembles course crumbs.
2. Add the cheese and orange zest and pulse just to combine.
3. Pour just enough of the buttermilk through the feed tube so that a dough forms around the blade.
4. Remove the dough to a floured board and knead lightly.
5. Roll out the dough. Use a biscuit cutter dipped in flour to cut out scones. (Or roll the dough into a thick circle and cut into triangular, pie-shaped pieces).
6. Place the scones on a Silpat lined baking sheet.
7. Brush the tops with beaten egg.
8. Bake for 12 to 15 minutes depending on size. The scones should be golden brown on the top.
9. Cool on a wire rack.

Yield 10 to 12 scones
Preparation Time: 10 minutes plus baking

Mini Welsh Rarebit with Roasted Pepper Chutney

2011-08-15T22:16:00.003-04:00

Yields: 12 appys
Prep Time: 30 minutes

Cook Time: 30 minutes for chutney, 4 to 6 minutes for appys

4 large red bell peppers
2 orange Anaheim peppers (or 4 medium jalapeno peppers)
1 tablespoon olive oil
1 large red onion, thinly sliced, about 1 cup
1 teaspoon coarse salt
½ teaspoon coarsely ground pepper
½ cup brown sugar
1 cinnamon stick
3 fresh bay leaves
1 tablespoon grainy mustard
¼ teaspoon paprika
1 cup homemade chicken broth, or prepared low sodium chicken broth
2 ounces sharp white cheddar cheese, grated, about ½ cup
½ cup sour cream
12 slices whole grain bread (party bread size)
¼ cup mayonnaise

Prepare the chutney by roasting the peppers. Heat an outdoor grill or grill pan on high heat.

Place the whole peppers onto the grill. Char the skin on all sides until black and blistered. This will take about 20 minutes for the large peppers, less for the smaller ones. Transfer the peppers to a bowl, cover and steam for 15 minutes. Pull off the charred skin. Remove the stem and core. Use a knife to scrape away the seeds, heeding the cautionary advice below. Chop the peppers. CAUTION: If you are sensitive to hot peppers, wear gloves for this task. Remember to wash your hands and work surface after working with the seeds and do not touch your eyes.

While you are roasting the peppers, you can prepare the onions. Heat the olive oil in a skillet over medium heat. Add the onions and cook until softened, about 15 minutes. Add the chopped peppers, brown sugar, cinnamon stick, bay leaves, mustard, paprika and chicken stock. Simmer until the chutney becomes thick and syrupy, about 30 minutes. Remove the cinnamon stick and bay leaves and season with salt and pepper if necessary.

Preheat the oven on the broil setting. Stir the cheese, sour cream and mayonnaise together in a bowl. Layout the bread slices on a baking sheet coated with vegetable oil spray. Spread a thin layer of chutney onto each slice. Spread a heaping spoon full of cheese topping over the chutney. Broil until the topping is browned and bubbling, about 4 to 6 minutes.

Bacon Cheddar Bites

2011-08-15T22:15:00.002-04:00

½ pound bacon, cooked, drained and crumbled
2 cups grated sharp cheddar cheese
15 pitted black olives
1 tablespoon fresh parsley
½ medium onion
2 tablespoons prepared mustard
3 tablespoons mayonnaise
½ cup butter (1 stick), room temperature
1 loaf party rye rounds

In the bowl of a food processor place the cooked bacon, cheese, olives, parsley, onion, ustard and mayo. Pulse to combine.

Lightly butter both sides of each bread slice.

Spread a spoonful of the bacon cheese mixture on top of each slice of bread. Freeze for at least 15 minutes.

Place the Cheddar bites between sheets of plastic wrap in an airtight container and freeze until needed.

Place the bites on a baking sheet. Bake at 350 degrees for about 10 minutes or until brown and bubbling.

English Crabbies

2011-08-15T22:12:00.001-04:00

1 (7-ounce) jar processed cheddar cheese spread
½ cup butter
¼ cup mayonnaise, room temperature
12 ounces imitation crab
½ teaspoon salt
½ teaspoon garlic powder
1 loaf party pumpernickel bread

In the bowl of a food processor place the cheese spread, butter, mayonnaise, chopped crab, salt and garlic powder. Pulse to combine.

Spread a spoonful of the crab mixture onto each pumpernickel slice. Place each one on a baking sheet freeze for at least 15 minutes.

Place the crabbies between sheets of plastic wrap in an airtight container and freeze until needed.

Place the crabbies on a baking sheet. Bake at 350 degrees for about 10 minutes or until brown and bubbling.

A Veggie Lasagna Grown From My Own Lauderdale Roots

2011-07-29T12:19:00.003-04:00

Food prices are climbing higher than flowers on a trellis. During a recent tour of a local hydroponic farm, the tour guide said that inflation on groceries had risen 30% already, and that learning to grow your own fruit and veggies might not be such a bad idea. The best part about the tour and learning more on CSA (Community Supported Agriculture) was how easy they made it all look; “they” being The Urban Farmer in Pompano, FL—that’s in the Lauderdale area where I’ve lived for decades.

John, the guide that day seemed optimistic and sincere when he told everyone that growing the okra, swiss chard, yellow squash and eggplant—not to mention multitude of other leafiness we saw around us—was something any of us could do. We all tried samples of what he clipped from the plants, pleasantly taken aback by how fragrant and bold the flavors were. Nothing was tainted by pesticides; it was all 100% pure, and if we didn’t want to attend CSA workshops on how to grow it ourselves, we were encouraged to sign up for CSA Membership with Jessica Padron, the owner.

Is There An “Urban Farmer” in All of Us?

It was so gratifying to see Jessica swamped with customers and potential customers on the sweltering July afternoon the tour took place. The Urban Farmer lets you sign up for a weekly or biweekly box of fresh and local veggies, starting at a very reasonable price of $128 a month; you can also arrange to buy grass fed beef, fresh eggs and local honey—just about anything and everything that makes dinner for your family a healthier affair. That day, visitors to The Urban Farmer took home a few odds and ends plucked right off the vine in front of them; many of them had the makings for veggie lasagna—all they needed now were pasta strips, ricotta and rest of the ingredients to whip up a savory Tomato and Sautéed Veggie Sauce I use in this dish.

This Veggie Lasagna Pays Homage to the Slow Food Movement

One of the things The Urban Farmer said about what they’re doing really resonated. I’ve experienced (and tasted!) it before when I had a share at Green Cay Farms in Boynton and enjoyed their weekly box of in season produce: it’s all about the Slow Food Movement. So I offer you my recipe for Veggie Lasagna -- homage to the Slow Food Movement, which started in Italy because foodies there, who loved the Spanish Steps in Rome, were protesting McDonald’s, a fast food restaurant on schedule (not anymore!) to be built there. That was in 1986, and ever since, this movement—as young as it is fresh and tasty—has been asking communities to take a moment and appreciate high quality and locally grown foods that make their region unique. The Ark of Taste was born, and if you click the link you can read about everything from Italians trying to preserve delectables like Italian honey and exotic sounding fruits, to meat lovers in the USA who cherish their Florida cracker cattle, America Plains Bison and New Hampshire chicken.

Dance to the Slow Food Movement tonight by making a dish that calls for some locally grown items…actually, your marina sauce won’t hate you if you use out-of-state tomatoes, but your taste buds will love you if you harvest from your own zip code…and so will the local economy. I can’t think of a better way to stop thinking about the debt ceiling, can you?

Tomato and Sautéed Vegetable Sauce

2011-07-29T12:17:00.001-04:00

2 tablespoons olive oil
1 large onion, chopped (about 2 cups)
1 large zucchini, chopped (about 2 cups)
2 large squash, chopped (about 2 cups)
1 small eggplant, chopped (about 3 cups)
4 cloves garlic, minced (about 2 tablespoons)
1 pound button mushrooms, sliced (about 3 cups)
2 28-ounce cans chopped tomatoes
2 tablespoons tomato paste
2 tablespoons chopped basil
1 tablespoon chopped oregano
1 tablespoon sugar
Salt and freshly ground pepper

In the bottom of a large pot heat olive oil over medium high heat.

Cook the onions in the pot for several minutes. Add the zucchini and squash and cook until the vegetables begin to soften. Add the eggplant and cook until it begins to soften.

Add the garlic and mushrooms and cook for 5 minutes more. Add the chopped tomatoes, tomato paste, basil, oregano, and sugar. Simmer for 15 minutes. Season with salt and pepper.

Serves a crowd; prep time: about 30 minutes.

Vegetable Lasagna

2011-07-29T12:09:00.003-04:00

1 32-ounce container ricotta cheese
1 10-ounce package frozen chopped spinach, cooked and squeezed dry
½ cup grated parmesan cheese
2 eggs
12 ounces shitake mushrooms, sliced in half
1 tablespoon butter
1 tablespoon fresh rosemary
1 16-ounce package lasagna noodles
1 pound fontina cheese, grated
¾ cup grated Parmesan cheese

Prepare the tomato and Sautéed Vegetable Sauce. In a bowl mix together the ricotta cheese, drained spinach, Parmesan cheese, and eggs and set aside.

Sautee the mushrooms in the butter until cooked. Sprinkle with rosemary and set aside. Cook the lasagna noodles according to package instructions. Drain well and place them on a baking sheet coated with vegetable oil spray.

Place ½ cup of the Tomato and Sautéed Vegetable Sauce in the bottom of a lasagna pan or deep baking pan.

Place a layer of lasagna noodles in the bottom of the pan.

Top the noodles with sauce, one third of the ricotta cheese mixture, and one fourth of the Fontina cheese. Sprinkle with grated parmesan cheese. Repeat with a layer of noodles, sauce, ricotta cheese and Fontina cheese. Add the sautéed mushrooms and sprinkle with Parmesan cheese.

Layer again with noodles, sauce, the remaining ricotta cheese and Fontina cheese.

The final layer is noodles, tomato sauce, and the remaining Fontina and Paremsan cheese.

Preheat oven to 350 and cook the lasagna 30 minutes covered with aluminum foil. Uncover and continue cooking until it begins to bubble and the cheese is melted on the top, about 20 minutes or more. Let stand at least 15 minutes before serving.

Serves a crowd.
Preparation time: about 1 hour plus baking

A Summer Tiki Party

2011-07-15T14:12:00.003-04:00

Where the Birds Sing and the Flowers Bloom

Welcome to a tropical hideaway, you lucky people, you…or so the Enchanted Tiki Room song went, when it was written for Disney World in 1963. In Mad Men, (if you’ve never heard of the AMC television series, come out of your cave) Don Draper would definitely approve of the ambience found in a tiki room; a party with the kind of atmosphere where “Skirts” and fedoras drift by, the booze flows freely and kool kats enjoy a little intoxicating food and drink, their smokes, and music that gives Elvis’ Blue Hawaii a run for its money. To recreate such a scene, I’m recreating the Polynesian PuPu Platter and serving up my Hurricane Brew in hollow coconut shells—what a way to cool off this summer!

Tiki Time Event Menu

Purveyors of tiki culture were the proprietors of Don the Beachcomber restaurant and Trader Vic’s; both were, in the 1930s, young men who had sailed throughout the South Pacific and loved exotic rum punches, rattan furinture, tropical flowers and tiki torches—it was a way of dining and entertaining that peaked in the 50s and 60s, vanished in the 70s and has come back for an encore now. In homage, her’es my PuPu platter, defined as a tray of Chinese American/Hawaiian assorted small meats and seafood appetizers: think egg rolls, chicken wings, savory skewers and other temptables for kool kats.

Get out your best monkeywood platter and load it up with all or some of the following:

Grilled Rum Marinated Flank Steak Sandwiches with Chipotle Lime Aioli
Barbecued Pork Tenderloin Skewers with Cranberry, Corn and Avocado Relish
Buffalo chicken lettuce wraps
Mustard Coated Chicken Skewers with Grilled Veggie Salsa
Fried Calamari with Tuna Caper Dipping Sauce
Tropical Trifle for Dessert
Signature Drink: Hurricane Brew

I can’t say enough about these tiki-rific choices. Make sure you have a jar of Maraschino cherries standing by to garnish the plate in true PuPu platter style. For the flank steak sandwiches, your everyday sammy gets a makeover with a big burst of flavor, and the chicken skewers offer an update on fast food chicken fingers that’s easy to prepare. Fried is a distinguishing factor to any PuPu platter, which is why I added the calamari, but with a dipping sauce that cuts through that salty, deep fried heaviness.

As Seen on Mad Men…Drink It, Wear it or Use it at Your Tiki Party!

And now to introduce my signature drink for the big event. My Hurricane Brew is best whipped up in a pitcher, then authenticated by pouring the concoction into hollowed pineapples. You’ll need a few tools to serve the Brews this way; first a pineapple slicer, which removes the core and gives you a neat stack of pineapple rings—and drinking glass!!—in seconds. This is a cocktail that will have you looking all over for those little paper umbrellas; it calls for rum both light and dark, grenadine, fresh citrus juices and plenty of granulated sugar. If you don’t want to trouble yourself with real pineapple glasses, check out the Tiki drinking glasses I found shopping online; you’ve probably seen this same set with lipstick stains on the rim in Mad Men. Oh, and speaking (again!) of that series, did you know Banana Republic is coming out with its own Mad Men clothing line in August 2011? That’s this summer! View the whole Retro clothes collection by clicking the link.

Here’s a hyperlink shortlist of other tiki bar supplies I found for cheap…real cheap…on Amazon:

Paper Cocktail Parasols - Pack of 144
Pineapple slicer
tiki luau drinking straws

And while you may love behaving like "Mad Men" at your tiki party this summer, don’t expect to see the show again until 2012…how many great parties will you have before then!

Happy Mai Tai Sipping, Everyone!

Hurricane Brew

2011-07-15T14:10:00.001-04:00

8 ounces light rum
8 ounces dark rum
½ cup grenadine
½ cup fresh orange juice
½ cup fresh lime juice
1 tablespoon granulated sugar

Lime wedges for garnish

Place all of the ingredients in a large pitcher. Stir well to dissolve sugar.

Pour the mixture into 8 tall glasses that have been filled with ice. Garnish each glass with a lime wedge to rub around the rim.

Tropical Trifle

2011-07-15T14:06:00.003-04:00

Serves 8 or more

3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 cup butter (2 sticks), room temperature
1 ½ cups granulated sugar
4 large eggs
1 cup milk
Juice of 1 medium lime (about 2 tablespoons)
Zest of 1 medium lime (about 2 teaspoons)

4 egg yolks
¼ cup granulated sugar
½ cup orange juice
¼ cup Cointreau (plus extra for brushing on cake)
½ cup heavy cream

1 pint strawberries, sliced about 2 cups
1 mango, peeled, pitted, cut into ½-inch cubes about 2 cups
1 papaya, peeled, seeded, cut into ½-inch pieces about 3 cups
1 medium pineapple, peeled, cored, cut into ½ inch pieces about 3 cups

For cake
Preheat oven to 325 degrees
1. Combine the cake flour, baking powder and salt in a small bowl and set aside.
2. Use an electric mixer to beat the butter until fluffy.
3. Add the sugar and mix on medium speed, scraping down the sides of the bowl, for several minutes.
4. Add the eggs, one at a time, stirring well after each addition.
5. Stir in 1/3 of the flour followed by 1/3 of the milk. Repeat until both ingredients are incorporated into the batter.
6. Stir in the key lime juice and zest.
7. Pour the batter into 2 8-inch cake pans that have been with vegetable oil spray and dusted with flour. Bake for 20 to 25 minutes or until the tops begin to turn golden on the edges and a toothpick inserted into the center comes out clean.
8. Cool the cakes on metal racks for 10 minutes. Invert the cakes onto the racks and cook completely. Use a serrated knife to trim the cakes to fit into a 7-inch trifle bowl.
For custard
1. Whisk the egg yolks and sugar together in the top part of a double boiler over simmering water.
2. Whisk in the wine and orange juice.
3. Continue whisking until the sauce has doubled in volume. It will thicken, become fluffy and turn pale yellow, about 5 to 8 minutes.
4. Remove the top of the double boiler to a large bowl filled with ice. Continue whisking the custard until it cools.
5. Use an electric mixer to beat the cream soft peaks form.
6. Fold the whipped cream into the custard mixture. Chill until ready to serve.
To assemble
1. Spoon 1/3 of the custard into the bottom of a trifle dish.
2. Use a pastry brush to lightly coat the cakes with Cointreau. Place one cake layer on top of the custard.
3. Arrange half of the fruit on top of the cake.
4. Repeat with 1/3 more custard, the remaining cake pieces and a layer of fruit.
5. Top with the remaining custard.

Grilled Rum Marinated Flank Steak Sandwiches with Chipotle Lime Aioli

2011-07-15T14:01:00.005-04:00

Servings: 8
Preparation Time: 30 minutes plus marinating the steak

1 (1 ½ pound) flank steak
½ cup dark rum
2 tablespoons brown sugar
4 medium garlic cloves, minced (about 2 teaspoons)
Salt and freshly ground pepper

1 cup mayonnaise
1 chipotle pepper in adobo sauce, seeded and finely diced (about 1 tablespoon)
Juice of 1 medium lime (about 1 tablespoon)
2 tablespoons chopped fresh cilantro

16 slices Parmesan Thyme Bread (see page 00) or other fresh baked bread
6 ounces mesclun lettuce mix (about 2 cups)
3 large beefsteak tomatoes, sliced into ¼-inch slices
2 large red onions, sliced into ¼-inch slices

Place the flank steak into a shallow dish. Whisk together the rum, sugar and garlic. Season with salt and pepper. Pour this mixture over the flank steak, coating both sides.

Marinate the steak in the refrigerator for at least 1 hour or as much as overnight.

Whisk together the mayonnaise, chipotle, lime juice and cilantro. Season with salt and pepper.

Heat a grill pan over medium high heat. Remove the steak from the marinade. Reserve some marinade for the onions. Grill the flank steak in the pan until medium rare, about 8 to 10 minutes per side. Remove the steak to a cutting board and allow to rest for at least 5 minutes.

Place the red onion slices in the pan. Drizzle with a bit of the reserved marinade. Cook until just beginning to brown, about 4 to 6 minutes. Pour off any extra drippings from the pan. Grill the bread slices in batches until just toasted, about 1 to 2 minutes per side.

Cut the flank steak diagonally across the grain into thin slices. Spread 1 tablespoon of the chipotle lime aioli onto 8 slices of the toasted bread. Top with slices of flank steak, grilled onions, tomato and lettuce. Top with an extra dollop of aioli and the remaining bread slices.

Barbecued Pork Tenderloin Skewers with Cranberry, Corn and Avocado Relish

2011-07-15T13:56:00.003-04:00

Servings: 4 to 6
Preparation Time: 30 minutes plus marinating the pork.

2 (12 to 14-ounce) pork tenderloins, cut into 2-inch cubes
1 bunch (6 to 8) green onions, chopped (about ½ cup)
½ cup ketchup
¼ cup dark molasses
1/3 cup soy sauce
1 tablespoon peanut oil
1 tablespoon chili sauce
4 medium garlic cloves, minced (about 2 teaspoons)
2 tablespoons chopped fresh oregano
Salt and freshly ground pepper

1 (12-ounce bag) frozen cranberries, thawed, drained (about 3 cups)
Juice of 1 medium orange (about 1/3 cup)
1 large yellow bell pepper, roasted, skin removed, diced
1 medium jalapeno pepper, seeded and diced (about 2 tablespoons)
Zest of ½ medium orange (about 1 tablespoon)
2 large avocados, peeled, pitted and diced (about 2 cups)
1 (16-ounce can) corn, drained
1 tablespoon rice wine vinegar
1 tablespoon chopped fresh cilantro

Place the pork cubes into a shallow baking dish.

Stir together the green onion, ketchup, molasses, soy sauce, peanut oil, chili sauce, garlic and oregano. Pour this mixture over the pork cubes and toss to coat. Cover and place in the refrigerator to marinate for at least 30 minutes or overnight.

Place the cranberries and orange juice into the bowl of a food processor. Pulse to coarsely chop. Pour this mixture into a bowl. Stir in the roasted pepper, jalapeno pepper, orange zest, avocados, corn, vinegar, and cilantro.

Toss and season with salt and pepper. Set aside.

Remove the pork from the marinade. Thread onto long skewers.

Heat a grill pan (or outdoor grill) on high heat. Grill the pork skewers, basting with the reserved marinade, turning once, until browned, about 4 to 6 minutes per side. Transfer to a platter.

Serve with cranberry and avocado salsa.

Fried Calamari with Tuna Caper Dipping Sauce

2011-07-15T13:50:00.003-04:00

Servings 4 to 6 Preparation time: 45 minutes

1 cup mayonnaise
1 (6-ounce) can tuna, packed in oil
2 tablespoons capers, drained and rinsed
Juice of 1 medium lemon (about 2 tablespoons)
2 tablespoons chopped fresh cilantro
½ teaspoon hot paprika
Salt and freshly ground pepper

1 pound uncooked calamari, cleaned
1 cup all-purpose flour
¼ teaspoon cayenne pepper
Salt
Canola oil

To make the sauce, place the mayonnaise, tuna, capers, lemon juice, and cilantro into a blender. Pulse to emulsify. Season with paprika, salt and pepper. Cut the bodies of the calamari into thin rings. Season the flour with cayenne pepper and salt.

Heat canola oil in a deep pot to 365 degrees. Dredge the calamari rings in the flour. Shake off excess. Carefully drop the rings into the hot oil. Fry until golden brown, about 30 seconds. Use a slotted spoon (or Chinese wire basket) to remove the calamari from the oil. Drain on paper towels. Continue with the tentacles.

Mustard Coated Chicken Skewers with Grilled Veggie Salsa

2011-07-15T13:44:00.004-04:00

Servings: 4 Preparation time: 45 minutes

6 plum tomatoes, cut in half lengthwise (about 1 pound)
1 small eggplant, cut in half lengthwise
1 medium red onion, peeled and cut in half crosswise
2 tablespoons olive oil
1 medium poblano pepper
¼ cup chopped fresh cilantro
Juice of 1 medium lime (about 1 tablespoon)
Salt and freshly ground pepper

(4 to 5-ounce) skinless boneless chicken breast cutlets, cut into 1-inch wide strips
2 tablespoons Dijon mustard
1 cup prepared bread crumbs
1 teaspoon dried rosemary

Heat a grill pan on high heat or use an outdoor grill. Brush the cut side of the tomatoes, eggplant, and onion with olive oil. Place the vegetables into the grill. Place the pepper into the grill.

Grill the veggies until they begin to char, but not to the extent they become mushy. Remove the veggies as they cook. (The tomatoes will take the shortest amount of time, followed by the eggplant, onion and finally the pepper. You want the skin of the pepper to be quite charred and blackened.)

Coarsely chop the tomatoes, onion and eggplant. Peel the skin from the pepper and chop. Place the veggies into a bowl and toss with cilantro and lime juice. Season with salt and pepper.

Thread the chicken strips, lengthwise onto wooden skewers, which have been soaked in water. Leave a long enough “handle” on the skewers so that they overlap the pan.

Brush both sides of the chicken with mustard.

Combine the breadcrumbs with dried rosemary and season with salt and pepper. Dredge the chicken strips into the bread crumb mixture.

Heat a grill pan, which has been coated with vegetable oil spray, over medium high heat. Grill the chicken strips, turning once until golden brown, about 3 to 4 minutes per side.
Serve the chicken skewers with the roasted salsa.

ThrowDown with an Extreme Party Planner!

2011-07-07T16:50:00.003-04:00

Get A Fresh Take on Fork Tender Ribs and Creamy, Tangy Slaw

Food TV is in its 7th season of vetting contestants in the reality show FOOD NETWORK STAR. What’s interesting this year (and last) are the food bloggers. Last year’s champion Aarti Parti published a blog and this year, two of the contenders write about food for a living. Sunday nights, I enjoy tuning in. In fact the latest installment of FNS inspired me to challenge this week’s winner to a throwdown. Please don’t send me a cease and desist letter, Bobby Flay, but when I saw contestant Susie Jimenez’s recipe for tangy slaw and pork ribs, I had to put my hat into the ring with my own Beer Basted Baby Back Ribs with Jack Daniels Barbecue Sauce. Susie’s BBQ is described as “spicy”, but I wonder if those flavors—which did manage to impress guest star Guy Fieri of Diners, Drive Ins and Dives—can begin to touch the way I do it…or the way WE do it, if you click on my recipe and learn how cider vinegar, dark molasses and good whiskey form a perfect union. Just pick up 6 pounds of baby back ribs to get started. I’m offering you a foolproof way to prepare moist, tender and never over-cooked ribs—which the panel of FNS judges are quick to wag a finger at!

Food TV Execs Have Good Taste! Would They Like My Slaw?

But I have to applaud those judges. Any Extreme Party Planner would…they settle for no less than EXTREME food—popular dishes that transcend the label of “classic” and shoot for something special. Those spicy pork ribs that won the admiration and respect of a large crowd for the 4th of July challenge were accompanied by a slaw…but not just any slaw…a tangy slaw. My dear readers, you can achieve “tangy” and so much more with a unique twist on Classic Cabbage and Carrot Slaw. How do I do it? Well, I start with the intention of making it good enough that it can be used as a condiment on your favorite BBQ sandwich or burger—or just enjoyed straight off the serving spoon after you’ve mixed your first satisfying batch. The real trick to it, I think, is in the tarragon vinegar, which sounds exotic, but is a popular Heinz product.

Finger Lickin’ Shortcuts

Another shortcut from the shelf? For this slaw, I like (ssh!) pre-packaged, pre-shredded veggies. Shredded broccoli and purple cabbage are great additions. Others include shredded bell peppers and a touch of sliced onion. For a Mexican spin (this is what FNS challenge winner Susie did), you can add thin strips of seeded jalapeno pepper, a sprinkle of lime juice and a dash of ground cumin, garnishing with fresh cilantro instead of parsley.

My own substitutions and sidebars on winning FNS dishes could take me into next week…which is good because I’ll be watching! These contestants have already been through so much, cooking for the whole cast and crew of Cougar Town, creating a gourmet dessert from a vending machine and repeatedly using breakfast, lunch and dinner as a canvas to get their culinary points of view across. If you’re a fan of Food Network Star and see something that didn’t quite “speak to you” on that porcelain 8-inch diameter dinner plate of a canvas, write to me! I’ll spin the plate and put an extreme partier’s spin on things—and I think you’ll be surprised at how chic & cheap that plate can be! Write to me for fresh traditions served up daily, or just leave a comment on my wall about who you’re rooting for!

Beer Basted Baby Back Ribs with Jack Daniels Barbecue Sauce

2011-07-07T16:47:00.002-04:00

Servings: 4 to 6
Preparation Time: 30 minutes plus steaming and grilling the ribs

6 pounds baby back ribs
Salt and freshly ground pepper
Garlic powder
1 (12-ounce) can beer

1 (16-ounce) can diced tomatoes
1 cup cider vinegar
½ cup dark molasses
¼ cup canola oil
¼ cup Jack Daniels whiskey
2 tablespoons prepared mustard
1 tablespoon chili powder
1 teaspoon ground cinnamon
4 or more drops hot pepper sauce
Salt and freshly ground pepper

Preheat oven to 300 degrees
Season the ribs with salt, pepper and garlic powder. Place them onto a rack in the bottom of a large roasting pan. Pour the beer into the pan. Cover the pan with aluminum foil. Place the pan into the oven. Steam for at least 1 hour (or longer if desired).
For the sauce, bring the tomatoes, vinegar, molasses, canola oil, whiskey, mustard, chili powder, cinnamon and as much hot pepper sauce as you like, to a boil in a saucepan over medium high heat. Reduce the heat and simmer for 20 minutes. Season with salt and pepper.
Transfer the ribs to an outdoor grill over medium high heat. Cook, turning often until well browned, about 15 to 20 minutes. Baste the ribs with sauce during the last 5 minutes of cooking.
Cut the ribs, and serve with extra sauce on the side.

Classic Cabbage and Carrot Coleslaw

2011-07-07T16:40:00.006-04:00

Servings: 6 to 8

Preparation Time: 20 minutes plus refrigeration

1 (2-pound) head green cabbage, shredded (about 6 to 8 cups)
2 large carrots, shredded (about 1 cup)
½ cup mayonnaise
2 tablespoons tarragon vinegar
1 tablespoon granulated sugar
1 teaspoon celery seed
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley

Place the shredded cabbage and carrots into a large bowl.
Stir together the mayonnaise, vinegar, sugar and celery seed. Season with salt and pepper.
Pour the sauce over the cabbage and toss to coat. Cover and refrigerate for at least 1 hour. Garnish with fresh chopped parsley.

Fireworks on the 4th Can Sure Be Sweet!

2011-06-23T17:46:00.004-04:00

How to Create a Glamorous Outdoor Dessert Bar

When it comes to dessert spreads for all holidays, my mind drifts unwittingly to pie. I do love pie, and on the Fourth of July, it’s easy to picture a flaky crust bursting with berries and topped with a great big dollop of vanilla ice cream. But…if you’ve come to my blog expecting another pie recipe, you’re out of luck this time. I’ve decided to feature two lighter than air, summer desserts from my “Show Stoppers” list. So what looks stunning dolled out into a full body set of 8 Marquis by Waterford goblets? Mixed Fresh Berries with Zabaglione Sauce. This is just what you want on a sultry summer’s night: a light and foamy wine, cream and berry soaked creation to ring in the fireworks.

This dessert is tops in my house guest recipe file because it’s light and yummy and the sweet sauce it requires can last for days, making any spare fruit a heavenly experience. Made traditionally with Marsala wine, it’s a delicious upgrade from whipped cream. Use the freshest, ripest berries available and display the dessert in an inviting circle of glasses on your deck or patio table; your guests will forget they’re in your backyard and mistake their surroundings for the bar on a cruise ship.

Happy Birthday America Cake

Another summer confection that melts in your mouth with patriotic flair is Strawberry Cake with Cream Cheese Frosting; picture it sitting atop an antique silver beaded cake stand, its faux diamonds shining brighter than the fireworks in the night sky. This is a grand strawberry cake, and you can cut it, quite easily, into the shape of a star, just like the image pictured with this blog. Because you’ll also want blue accents on the cake, I think the blueberries pushed into the border at the bottom are a very nice touch. On the cream cheese frosting top, place a few small American flags and sliced strawberries.

And remember…

It certainly doesn’t have to be 7/4/11 to enjoy this dessert. It’s also just right for a ladies luncheon, bridal shower, or birthday party. The technique of folding the egg whites into the batter produces a very light cake that holds up to the rich frosting. It’s a breeze to prepare and in this summer heat, we could all use a breath of fresh air! Just don’t tell the guests watching their girlish figures that the recipe contains, not one, but two packages of cream cheese!

Red, White and Bloom

A few days before the party, visit a Home Depot or reliable nursery and pick up a few big terracotta pots and flowers for planting; it’ll set the picnic scene for the most beautiful and apropos summer evening possible. This is a list of what Better Homes and Gardens calls “Red, White and Bloom”. Plant these guys in nutrient rich soil and flank either side of your outdoor buffet table with gorgeous mixed flowers.

Red & White flowers: Geraniums, Petunias, geraniums, verbena, snapdragons, Zinnias and Cosmos

Just Red: Cannas, red dahlias, red begonias or even the somewhat fleeting red gladiolus. Red cockscomb and a red globe amaranth such as “Strawberry Fields” are also strong possibilities. Also look at vines such as cardinal climber or cypress vine.

Mostly White Flowers: White Lilies, Clematis, Hydrangea, Dianthus, Daisies, Zinnias, Salvia, Impatiens and Begonias

Blue Flowers: Bachelor buttons, Morning glorys, Pansies and Forget-me-nots, Blue verbena, blue salvia, blue lobelia, blue petunias and delphiniums, and, especially blue hydrangeas…

Sigh…all so lovely. Here’s wishing you luck and fun in sewing the seeds for a yummy 4th of July weekend.

Strawberry Cake with Cream Cheese Frosting

2011-06-23T17:44:00.003-04:00

Serves 10 to 12
Prep time: about 1 hour and 30 minutes

2 ¾ cups cake flour
21/2 teaspoons baking powder
2 cups granulated sugar
1 3-ounce box strawberry flavored gelatin
1 cup margarine
4 egg yolks
1 cup milk
1 teaspoon strawberry extract
6 to 8 strawberries, pureed, about ½ cup
4 egg whites

1 cup heavy whipping cream
1 tablespoon powdered sugar
½ teaspoon vanilla extract

½ cup shortening
2 8-ounce packages cream cheese
3 cups confectioners’ sugar
2 teaspoons vanilla extract
8 to 10 sliced strawberries (about ¾ cup)

Preheat oven to 350 degrees.

Prepare 3-inch round layer pans by coating with cooking spray and then dusting with flour.

In a medium bowl combine the flour and baking powder. Set aside.

Use an electric mixer to combine the sugar, gelatin and margarine until fluffy.

Add the egg yolks one at a time. Mix well.

Add the flour mixture in 3 parts, alternating with the milk. Stir in the strawberry extract and pureed strawberries.

Pour the batter into a large mixing bowl. Set aside.

Beat the egg whites until stiff. Fold the egg whites into the batter.

Divide the batter into 3 pans. Bake in the center rack of the oven for about 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Cool the cakes in the pan for 10 minutes. Continue cooling by removing each cake from the pan to a rack.

Use an electric mixer to combine the whipping cream, powdered sugar and vanilla. Whip until stiff. Set aside.

Use an electric mixer to combine the shortening, cream cheese, confectioners’ sugar and vanilla to form the frosting.

Mixed Fresh Berries with Zabaglione Sauce

2011-06-23T17:37:00.002-04:00

Serves 6 to 8
Preparation time about 30 minutes

1 pint strawberries, hulled and halved
1 pint blueberries
1 pint raspberries

4 egg yolks
¼ cup granulated sugar
¼ cup Marsala wine
½ cup heavy cream

Wash the berries, place in a large bowl and chill.

Wisk the egg yolks and sugar together in the top part of a double broiler over medium high heat.

Whisk in the wine.

Continue beating until the sauce has doubled. It will thicken, become fluffy and turn pale yellow.

Remove the top of the double broiler to a large bowl filled with ice. Continue whisking the sauce until it cools.

Place the heavy cream in the chilled bowl of an electric mixer. Beat until the cream forms peaks. Do not overbeat or you will end up with butter!

Fold the whipped cream into the Zabaglione sauce. Chill until ready to serve.

Father’s Day Grill & Beer Secrets: A Menu that Pleases!

2011-05-31T10:29:00.001-04:00

With any luck, you had a great Memorial Day BBQ—but that was then and this is now. Roughly 3 weeks later, and June 19th brings us Father’s Day, the best excuse for dusting off your grill and all its encutrements that I know. We’ve done burgers, we’ve done ribs…and you know what? I decided we need meat that provides real sustenance, yet tastes light and fresh; something that goes great with Dad’s favorite brewski…and so…drumroll, I’m serving Grilled Swordfish.

Grilled Swordfish Steaks with Warm Sun-Dried Tomato Relish are very much like a chicken breast in texture. It’s best served medium-rare in the center, which you can accomplish by slightly undercooking the fish. The great thing about this particular fresh catch is that the fish will continue to cook after it is removed from the heat—so I like to take my time plating it, letting it simmer in its own juices while I arrange the lemon wedges.

My Nana blog encouraged the Fathers of the world to at last take the advice of that notorious bumper sticker: “I’d rather be fishing”, but in this blog I’m advocating that you visit your local purveyor of seafood and simply purchase 4 (8 ounce) swordfish steaks; however, I will say that the lime cream in the Chili Roasted Corn on the Cob with Lime Cream I’m offering as a menu side today, makes a great topping on anything you’re lucky enough to catch (or buy).

Why Dad Doesn’t Have to Feel Guilty…
Swordfish are making a comeback in a big way. Progressive conservation practices brought this wonderful game fish back from the road to extinction. It’s not surprising that hunting for swordfish has become a popular offshore fishing activity. On calm tropical evenings, you can witness swordfish boating activities: people scurrying around the dock, gathering bait, ice, food and drink for a trip offshore. Swordfish are now so abundant, it’s nothing unusual for an angler to catch at least one on his boat excursion on the calm sea.
Cockles and mussels, alive, alive, oh!

Having joined the environmental movement of how important it is to eat locally, I am particularly excited about my neighborhood fishmonger in Ft. Lauderdale, Fish Peddler East, but I want to add the disclaimer that I am aware the term “fishmonger” is near obsolete, and that if you really want to find a specialty market these days, you turn to an awesome search engine like this one: http://www.localharvest.org/. Just plug in your zipcode and find your closest local seafood/produce/beef/anything market. What can I say, people will always love and appreciate a fresh catch, but they don’t roam the streets looking for fishmongers crying: Crying, "Cockles and mussels, alive, alive, oh!"

Back to Grill Secrets: What To Do with the Corn

For my chili roasted corn, you’re going to need 4 great big fresh ears of corn with the husks still on. Soaking the corn (in their husks) prevents the husks from burning on the grill. But I advise you this: YOU MUST WATCH CAREFULLY. If the fire is too hot, simply move the corn away from the direct heat. For a more simple presentation, remove the husks and broil the corn for several minutes, turning often. Once you’ve experienced the taste of that melted butter, chili powder and cumin basted onto the corn—with the added flavor of the lime cream—you’ll never want your corn on the cob any other way.

In the Spirit of Father’s Day, You Need a Tasty Brew

Beer-loving foodies agree that fresh fish tastes best with a pilsner or light lager. Check out this resource for a long list of brews that experts at Beerdorks.com came up with JUST for pairing with swordfish. If you’ll click on the link, you’ll notice a food index that includes just about every delicious dish—and what kind of beer goes best with it—that exists on this earth; there’s also info about getting dad enrolled in a beer-of-the-month club if you’re stumped for what to get him this Father’s Day.

But sometimes a simple display of fire and meat on the grill are enough to please any man, and so I highly recommend this simple menu as a Father’s Day gift he’ll never forget! Hug your Dads tight, people! Eat well!

Chili Roasted Corn on the Cob with Lime Cream

2011-05-31T10:18:00.009-04:00

Servings: 6/ Preparation Time: 45 minutes

6 ears of fresh corn with husks
2 tablespoons butter, melted
2 tablespoons chili powder
1 teaspoon ground cumin
Salt and freshly ground pepper
½ cup sour cream
¼ cup cream
Juice of 1 medium lime (about 1 tablespoon)

Submerge the corn (with the husks) in cold water for at least 30 minutes and up to 1 hour.

Gently peel the husks away from the corn, leaving it connected at the stem. Clean the silk threads from the corn.
Stir together the melted butter, chili powder and cumin. Brush this mixture onto the corn.

Season with salt and pepper. Loosely rewrap the husks around the corn. Heat an outdoor grill over medium high heat. Grill the corn, turning often, watching carefully so that the husks do not burn. Transfer the corn to a platter.

For lime cream, whisk together both sour and regular cream with lime juice. Peel back the corn husks. Drizzle the lime cream over the corn. Garnish with an additional shake of chili powder.

Grilled Swordfish Steaks with Warm Sun-Dried Tomato Relish

2011-05-31T10:09:00.006-04:00

Servings: 4
Preparation Time: 30 minutes

4 (8-ounce) swordfish steaks, 1 to 1 ½-inch thick
¼ cup olive oil
Juice of 1 lemon (about 2 tablespoons)
2 tablespoons Balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Salt and freshly ground pepper

1 (7-ounce) jar sun-dried tomatoes in oil, sliced lengthwise into strips
4 medium cloves garlic, minced (about 2 teaspoons)
1 (16-ounce) jar Spanish olives, pitted, drained and chopped

2 tablespoons butter
2 tablespoons chopped fresh parsley

Place the swordfish steaks into a baking dish.

Whisk together the ½ cup olive oil, lemon juice, vinegar, mustard, and Worcestershire sauce.

Pour this mixture over the fish, turning once to coat. Season with salt and pepper. Marinate for 15 to 30 minutes.

Place the sun-dried tomatoes and the oil from the jar in a skillet over medium high heat.

Add the garlic and Spanish olives. Cook for 5 minutes. Reduce heat to lowest setting.

Heat a grill pan (or outdoor grill) over medium high heat.

Remove the fish from the marinade. Place the fish into the grill pan. Cook for 5 minutes.

Turn and cook, 4 to 6 minutes more. The fish should spring back when touched.

Place the fish onto a platter. Top each steak with ¼ of the butter. Pour the sun-dried relish over the steaks. Garnish with chopped fresh parsley.

Family Cook-outs May Just Happen, and Other Timely Memorial Day Entertaining Tips

2011-05-12T16:02:00.002-04:00

Greetings, Fellow Extreme Partiers! It’s mid-May, and that beloved mesquite scented last Monday of the month is right around the corner, when families gather to enjoy burgers fresh off the grill, and thank those who sacrificed so much for our freedoms under a brand new summer sky. I’ve always loved that Memorial Day weekend commences summertime and Labor Day concludes it—makes me visualize Beach Season between two fabulous bookend cookouts. If you’re up to it, I hope you’ll share a picture of your family’s first vacation weekend of the summer—just send it to me and I’ll post it on my Nana Network or Entertaining Wall on Facebook!

So What Are We Laying Out on Our Picnic tables, Under the Shade of a Great Big Tree? Admit it. Those summer catalogues from home improvement stores are crowding your mailbox, and they make summer look a lot more seductive than it actually is. According to my favorite shop, the highs and “Lowe’s” of summer (wink, wink) include more than just Block 50 sunscreen and itch to pick up Citronella candles—it’s more about stringing twinkly lights and paper lanterns from an outdoor pavilion that’s got a table spread with refreshing summer cocktails, colorful plates and napkins. For me, it’s what’s on those plates that really matters. Check out Jorj’s Memorial Day Backyard Party Extravaganza!

Freshly Ground Beef Burgers on Parmesan Thyme Bread
Spicy Baked Bean Casserole
Six-Veggie Slaw with Tarragon
Light as Air Lemon Cake with Lemon Curd Icing

Burger Briefing: From Nana’s Kitchen already dished on freshly ground beef burgers when we guided grandmas on how to create their own SUPERIOR Happy Meals for the little ones. But trust me, this burger recipe satisfies appetites of all sizes—especially great big ones! The recipe instructions are the same if you’re using pork, veal or turkey. Now…you’ll gather as much when you click for the complete recipe, but these burgers also adapt into every single kind of meat lover’s dream. Make herbed burgers with cilantro and parsley, or top them with gorgonzola—it’s all unbelievably good, sandwiched between my artisan bread recipe for Parmesan Thyme Bread. But if you don’t want to spend that kind of time, fresh Kaiser rolls from Publix do the burgers a fair amount of justice, too!

Next Stop, Bean Town! All I’ve got to say about my baked bean casserole is that it takes those everyday beans you’re used to over-the-top, with the addition of some spicy ingredients and a cheesy topping. It’s a recipe that serves a crowd. For smaller parties, prepare as directed but divide into two baking dishes. Freeze one until next week’s party…who knows? It may even keep ‘till Labor Day!

Summer Ain’t Summer Without a Cold, Crisp Slaw…When it comes to my Six-Veggie Slaw with Tarragon, the thinner, the better. That is to say, the thinner the veggies, the better the slaw. You can tune into the Indianapolis 500 while you get to work I recommend using a mandoline or the julienne disk of a food processor to help you achieve the desired results.

And For the Dessert? Light as Air Lemon Cake with Lemon Curd Icing is like a pleasant ray of sunshine—and always welcome at special outdoor events. I’ve traditionally made them for backyard weddings and baby showers, but there’s no reason why you can’t trot one out for Memorial Day and decorate its fresh lemony surface with an edible American flag sheet or small patriotic favors.

So there you have it. But certainly not all of it…these are just a few suggestions that come from over 25 years in the trenches of extreme party planning. You can always email me for more ideas, if you’re looking for something sweeter, crispier, meatier or juicier. But try to write me before the end of the month—come May’s end, I’ll be busy cooking!

Six-Veggie Slaw with Tarragon

2011-05-12T15:57:00.000-04:00

Servings: 10 to 12
Preparation Time: 30 minutes

½ small head Savoy cabbage, shredded (about 2 cups)
6 large carrots cut into matchstick size julienne strips (about 2 cups)
1 fennel bulb, cut into matchstick size julienne strips (about 2 cups)
2 large yellow bell peppers, seeded and cut into matchstick size julienne (about 2 cups)
12 whole radishes, sliced into thin strips (about 1 cup)
2 medium zucchini, sliced into matchstick size julienne strips (about 2 cups)

Juice of 6 to 8 limes (about 1 cup)
2 tablespoons honey
1 (1-inch) piece ginger, grated (about 1 tablespoon)
2 medium cloves garlic (about 1 teaspoon)
2 tablespoons fresh tarragon leaves, chopped
1 cup olive oil
Salt and freshly ground pepper

1. Cut the vegetables into similar size very thin strips.
2. Place all of the vegetables into a bowl.
3. Use a blender or food processor to combine the lime juice, honey, ginger, garlic and tarragon. Pulse to emulsify.
4. With the machine running, slowly add the oil and season with salt and pepper.
5. Pour the dressing into the bowl and toss with the vegetables. Chill the slaw before serving.

Derby Time Makes Us Crave the Southern Classics

2011-04-19T19:40:00.000-04:00

The Secret to Really Good Oven-Fried Chicken, Collard Greens and Pecan Pie

We all know and love the term, “Spring is in the air,” but imagine, too, the divine way it smells, sliding into summer with our barbecues, mint juleps, potato salad and corn on the cob. Whether you’re setting an elegant table, or wearing a Kentucky Derby hat as you graze an outdoor buffet, three of my freshest traditions in American cuisine are laid out for your perusal.

Something to Toast the Most Exciting 2 Minutes in Sports With…

You can round up your friends, serve fried chicken and all the fixins, and tune into live Kentucky Derby coverage; click here for all the broadcasting info. Encourage frilly hats and sundresses on your party invitations, and channel pure Paula Deen when it comes to the menu. One day of butter n’ bacon never killed anyone—and I’ve got some twists and turns on the old Southern classics that’ll make your party guests start humming My Old Kentucky Home. Just make sure you serve plenty of Authentic Mint Juleps before the karaoke begins!

Fried Chicken: Every Southern Girl’s Favorite Food

For my Oven Fried Chicken, brining the chicken pieces makes the end result extra juicy; then, when you bake it in the oven, expect a crusty coating that’ll make you reach for thirds. Looking for spirits to drink with it? My summers in the Blue Ridge Mountains got me excited about wine—asking around and doing a little taste testing, yielded the answer I was looking for: a hearty young Argentine red (click here for best reds between $10 and $20 a bottle) is the way to go when you’re looking for the perfect pairing with fried chicken.

Collard Greens EXTREME--There’s nothing quite as flavorful as Slow Simmered Collard Greens. My gal pal, Cindy, makes the world’s BEST collard greens. Her secret is the addition of Balsamic vinegar—hopefully, Cindy won’t mind this, but I found a way to kick up the dish even more: by adding kielbasa! Just slice the sausage into thin rounds, and brown it in a little olive oil. Toss in the chopped collard greens and stir, adding chicken broth and water until it all comes to a slow boil. Reduce the heat and simmer for at least 1 hour, and up to several hours adding liquid as needed. Remember that younger collard greens cook more quickly than older ones. If you are using purchased chicken broth, be sure to use a low sodium product for this dish. Kielbasa is plenty salty on its own!

What’s for Dessert, Darlin’?

This traditional recipe is a winner on every dessert table; I feel so strongly about that, my Southern Pecan Pie has already been featured on my entertaining blog as a must have Thanksgiving treat. But it’s great for a Derby party too, and begs for a little Southern comfort…I mean, experimentation! Try substituting black walnuts for pecans and Bourbon for rum. Yumm!! And take even more Southern comfort in the fact that you can use prepared pie dough for this recipe; no one will notice—especially if you add ½ cup semisweet chocolate chips to the filling, for a chocolate-pecan pie.

Enjoy your taste of the Derby…whether it’s from your living room, or under the twin spires and a deep blue Kentucky sky, it’s all GOOD!

Slow Simmered Collard Greens

2011-04-19T19:28:00.002-04:00

Servings: 6 to 8
Preparation Time: 20 minutes plus 2 hours simmering

2 bunches collard greens
1 tablespoon olive oil
12 ounces bacon, cut into 1-inch pieces
½ cup Balsamic vinegar
2 cups chicken broth
2 cups water
Salt and freshly ground pepper

Remove the tough center stem from the center of the collard leaves. Wash and dry the leaves. Place several leaves on top of each other. Roll up several leaves into a cylinder. Cut into ½-inch thick strips. Repeat until all of the leaves are sliced.

Heat 1 tablespoon olive oil in a large, deep skillet over medium high heat. Add bacon and cook until just beginning to crisp, about 5 minutes.

Add the collard to the skillet. Toss with the bacon.
Stir in the Balsamic vinegar. Pour in the chicken broth and the water. Press down the leaves until all are covered with liquid.

Bring the mixture to a boil. Reduce the heat, cover the pan, and simmer the collards in the liquid until quite soft, about 2 to 3 hours. The liquid will evaporate as the collards cook.

Season with salt and pepper.

Oven Fried Chicken

2011-04-19T19:22:00.003-04:00

Servings: 6 to 8
Preparation Time: 1 hour

½ cup granulated sugar
½ cup kosher salt
4 cups water
2 (4-pound) chickens, cut into 16 pieces
1 cup low fat yogurt
2 tablespoons Dijon mustard
2 tablespoons chopped fresh thyme
Salt and freshly ground pepper
4 cups corn flake crumbs
2 tablespoons olive oil

Preheat the oven to 450 degrees

To make the brine, place sugar, salt and water into a pot over medium high heat. Cook until the salt and sugar are dissolved. Cool to room temperature.

Place the chicken pieces into a deep pot. Cover with the brine. Cover the pot and refrigerate for 2 hours.

Whisk together the yogurt, mustard and thyme. Season with salt and pepper.

Remove the chicken from the brine and pat dry.

Brush each piece of chicken with the yogurt/mustard mixture.

Place the cornflake crumbs into a shallow bowl. Dip the chicken into the corn flake crumbs. Place into a shallow baking dish, coated with vegetable oil spray. Repeat until all of the chicken is in the pan. Drizzle with olive oil.

Bake for 30 minutes or until the chicken is golden and cooked through.

Will & Kate, Plus 8 Great Reception Ideas

2011-04-07T16:00:00.007-04:00

Starring Two Cakes, Two Drinks and Four Cocktail Infusion Flavors

There’s a lot of heavy stuff happening in the world right now, yet the royal wedding between the late Princess Diana’s son, William and his lovely bride-to-be Kate Middleton continues to capture headlines across the globe. The big day is scheduled for April 29th. How many millions will flick on “the telly” and watch these two exchange vows in GORGEOUS Westminster Abbey? Before she settled in for her royal breakfast reception, Princess Di and Charles brought in 750 million viewers! Wow.

Reading over all the whipped cream surrounding the event—fun stuff like what the bride and groom have planned for their individual wedding cakes, and where they’re honeymooning (I here they’re planning on Australia)—was highly addictive for an EXTREME party planner like me. Inspired by what I read about Will & Kate’s tastes in cake, I dusted off my best springtime event menus. Sure they went to sleep over the long winter, but now they’re back for a green and blossom-filled season, one that begs for a splash of elegance and ideal springtime table settings.

Groom Cake Drumroll…His Royal Highness Likes His Trifle!

There’s a charming story—very Knave of Heartsish—surrounding Prince William’s choice for the groom’s cake. According to the former chef who served the royal family in the late 90s and published his recipes in Eating Royally, William and his grandmother, Queen Elizabeth, had a custom of taking tea together in the garden, eating Chocolate Biscuit Cake whenever he was home from college. The Queen shared the Prince’s love affair with this dessert, and paid close attention to whether or not anyone from the royal kitchen stole a piece—or so much as nibbled from an edge. In my Chocolate, Banana and Walnut Trifle, you have something very similar—it tastes dark and decadent, but it’s airy light too—a British classic. Well done, William!

Kate Middleton Chooses a Bride’s Cake that Screams for Edible Flower Decorations!

My Lady Marmalade Coconut Layer Cake is fit for a Duchess, bride-to-be or Chairman of the Board. The bottom line is, it’s elegant—a show stopper on any buffet table—not to mention tres au natural, just like the fruit cake, Kate has planned. This layer cake is the perfect canvas for pansies, rose petals, snapdragons and violas; it’s an eye catching, spring-fresh trend that helps GREAT party favor ideas materialize, like mini watering cans for every table and seed cards, as place cards, that can go home with every guest…and come up roses later! Two

Cocktail Recipes that Let You Create a “Signature Drink”

Nothing personalizes your wedding day, quite like a signature cocktail. With sultry weather on the rise, wetting one’s whistle while gently taking the edge off, is a matter of serving crisp, cool thin-stemmed flutes of Raspberry Champagne Cocktail or Bourbon Minted Iced Tea. These drinks can be garnished with many of the herbs that define the flavors and aromas of spring, like rosemary, sprigs of bright green mint, and other edible flowers, such as cherry blossoms, lilacs, lilies of the valley, peonies and the ever-popular daisy!

Look toward a companion blog on the royal wedding on Nana’s Kitchen where the new Favorite Thing is Cocktail Infusion Flavors, great for upping the anti on thirst quenching spring and summertime drinks. You can mix infusion sachets into virgin lemonade, iced tea or high-octane cocktails, creating such personalized medleys as Lavender Citrus, Lemongrass Mint, Silkroad Chai or a Sour Apple Twist. Just remember to stay sweet on each other! Best Wishes and Congratulations to Brides and Grooms everywhere, in Summertime, Wintertime, Springtime and Fall!

Bourbon Minted Tea

2011-04-07T15:38:00.000-04:00

Juice of 4 lemons (about 1/2 cup)
1 ½ cups simple syrup
12 ounces bourbon
5 cups prepared iced tea
Fresh mint sprigs for garnish

1. Place lemon juice, simple syrup, bourbon and iced tea into a large pitcher. Stir.
2. Pour into 8 large glasses that have been filled with ice.
3. Garnish with lemon sprigs.

Raspberry Champagne Cocktail

2011-04-07T15:36:00.002-04:00

1 bottle chilled champagne
Framboise liquor
Fresh raspberries

1. Place 1 to 2 fresh raspberries in the bottom of a champagne flute.
2. Add a few drops of Framboise liquor.
3. Pour chilled champagne ¾ full into the flute.

Chocolate, Banana and Walnut Trifle

2011-04-07T15:33:00.000-04:00

Servings: 10 to 12
Preparation Time: 1 hour

6 tablespoons granulated sugar
3 tablespoons cornstarch
1 ½ tablespoons cocoa powder
¼ teaspoon salt
1 cup milk
2 cups cream
1 teaspoon vanilla extract
6 ounces milk chocolate, chopped
2 tablespoons butter, cut into pieces

4 ripe bananas, sliced (about 2 cups)
¼ cup Kahlua liquor

2 cups cream
½ cup confectioner’s sugar

1 (15-ounce) angel food cake, cut into large chunks
2 (1.4-ounce) Heath bars, chopped

2 tablespoons butter
2 tablespoons brown sugar
1 cup walnut pieces

1. Whisk together the sugar, cornstarch, cocoa powder, salt and milk in a saucepan over medium heat until smooth.
2. Stir in 2 cups cream. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
3. Pour in the vanilla, then chocolate, and stir until smooth.
4. Pour the pudding into a bowl. Whisk in the butter. Cover with plastic wrap and chill until set, about 1 hour.
5. Toss the bananas with the Kahlua in a small bowl. Set aside.
6. Use an electric mixer to whisk 2 cups cream with confectioners’ sugar until stiff peaks form. Set aside.
7. Toss the angel food cake cubes with the chopped Heath bar in a bowl. Set aside.
8. Heat 2 tablespoons butter with 2 tablespoons brown sugar, in a skillet, over medium high heat. Add the walnut pieces. Toss to coat. Cook for 2 minutes. Remove from heat.
9. Assemble the trifle by placing a layer of the angel food cake and candy on the bottom of a trifle dish or deep, crystal bowl. Top with a layer of bananas. Add a layer of whipped cream. Continue layering until all of the ingredients have been used.
10. Top the trifle with the candied walnuts. Chill for 1 hour or overnight.

Lady Marmalade Coconut Layer Cake

2011-04-07T15:25:00.001-04:00

Servings: 12 to 16
Preparation Time: 1 hour plus baking

3 cups cake flour
1 tablespoon baking powder
1 teaspoon salt1
½ cup milk
1 teaspoons vanilla extract
1 teaspoon coconut extract
1 cup butter (2 sticks), room temperature
1 cup granulated sugar
5 large eggs

1 (14-ounce) jar orange marmalade

½ cup milk
2 tablespoons vanilla extract
½ teaspoon coconut extract
Juice of ½ medium orange (about 2 to 3 tablespoons)
Zest of 1 medium orange (about 2 tablespoons)
3 cups butter (6 sticks), room temperature
4 ½ cups confectioners’ sugar

1 (7-ounce) bag sweetened coconut, shredded

Preheat oven to 350 degrees.

1. Combine the flour, baking powder and salt in a bowl. Set aside.
2. Stir the vanilla and coconut extracts into the milk.
3. Use an electric mixer to combine 1 cup butter with 1 cup granulated sugar until soft and fluffy.
4. Add the eggs one at a time.
5. Add the flour and milk alternating 1/3 flour mixture with 1/3 milk. When combined, continue with 1/3 more flour and 1/3 more milk. Continue until all of the milk and flour are incorporated into the batter.
6. Pour the batter into 3 8-inch round cake pans that have been sprayed with vegetable oil spray and dusted with flour. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the cakes in the pan for 5 minutes. Invert the cakes onto a rack and cool completely.
8. Use sewing thread or a serrated knife to cut each cake into to pieces.
9. Whisk together ¼ cup milk, 2 tablespoons vanilla extract, ½ teaspoon coconut extract, orange juice and orange zest.
10. Use an electric mixer to combine 6 sticks butter with confectioners sugar until light and fluffy.
11. Stir in the milk in 3 additions on low speed. When incorporated increase the speed to high and beat for 1 minute until fluffy. If frosting it too thick add more milk, if too thin add more sugar.
12. Place one cake half onto a cake plate. Spread with frosting. Sprinkle with coconut.
13. Top with a second cake half. Spread this half with marmalade leaving 1 1-inch border around the edge.
14. Repeat with all of the cake halves alternating with layers of frosting and marmalade, finishing with a cake layer.
15. Frost the sides and top of the cake and sprinkle coconut all over.

Two Chilled Soups Put a Fresh, Cool Spin on Easter Picnicking

2011-03-25T15:38:00.004-04:00

With Easter on the pink of tonight’s horizon…what is it—about 3 more weeks to go…? our menus entertain the idea of deviled eggs, country hams, asparagus and perhaps a succulent lamb with mint jelly; all tasty traditions yes, but when I looked for inspiration for this year’s Easter feast, my muse turned out to be a picture of a Fabrege egg; I wanted to research them as something fun and unusual to talk about in my Nana blog for April, and as I read more and more about the royal Russian intrigue surrounding this world famous egg décor, it hit me that I have been inspired by Eastern Europe’s culinary leanings, simply by living so long in South Florida—in Sunny Isles and Hollywood, FL there is a hub of Russian culture, asserting itself in stores, newspapers, markets and restaurants; these flavors certainly enliven the vibrant foodie scene down here, making those of us in Broward and Miami Dade counties crave dumplings in place of the Cuban rice we so frequently enjoy. Check in at Nana’s Kitchen to get the scoop on dumplings made two different ways in my post entitled: “What’s in Your Basket?”

But where was I…ready to drown in the comforting cream of a great Russian meal?

I’ve been in Russian myself and appreciated the wonderful food there; it’s got a repertoire beyond Borsht that could stretch around the earth and back. Because the Easter holiday—or Paskha—is sacred to Russia, I was compelled to see if any of their delicacies this time of year were reminiscent of the recipes printed in my own cookbooks. Sure enough I turned up more than one. What really caught my eye was a refreshing cold soup, chalked full of in season spring veggies and a taste of the sea (crab) for garnish; the colors in my Chilled Three Green Soup with Crab Relish match the brilliance of its flavors. Pack it in a thermos, tuck it into your Easter basket and grab a lovely outdoor seat to catch the Easter Parade! Pictured with today’s post, is an Easter celebration that a Russian born reader of my entertaining blog supplied when I asked for her input on a perfect Spring dish.

I told her what my winter weary palate was craving, and that’s why—when she began to describe her grandmother’s Botvinia, it was music to my ears. Botvinia is a green vegetable soup with fish, and so close in ingredients to my chilled three green soup that I wonder if I was channeling her Babushka when I created my own version all those years ago and published it in At Home Entertaining. The three kinds of lettuce add variations on green hues that remind one of the height of springtime—and reminds me that I should also share my Chilled Vichyssoise—made especially for springtime slurping as it features a unique addition of in season cauliflower that cools you off as things heat up. You may not be allowed to wear white before May, but you can definitely drink it! You’ll love the taste of this potato rich soup that welcomes spices like ginger, parsnips and cumin—the perfect excuse, really, to go shopping for the ultimate soup thermos and other picnicking gear, talked about in a winter picnic piece I wrote last December.

These are the salad days of our 2011 folks—enjoy their freshness and turn down your oven ranges to savor a bowl of chilled perfection.

Chilled Vichyssoise

2011-03-25T15:34:00.002-04:00

Servings: 20 or more
Preparation Time: 60 minutes plus refrigeration

4 large leeks, white part only, rinsed and sliced
1 large yellow onion, diced (about 1 cup)
8 medium celery ribs, thinly sliced (about 4 cups)
1 small head cauliflower, cut into flowerets, chopped (about 2 ½ cups)
¾ cup butter (1 ½ stick)
8 large baking potatoes, peeled and cut into ½ inch dice
1 cup all-purpose flour
4 quarts chicken stock
1 teaspoon ground nutmeg
Salt and freshly ground pepper
2 cups heavy cream
1 cup fresh garlic chives, chopped

Heat the butter in a large pot over medium high heat.

Add the leeks, onion, celery and cauliflower to the pot. Cook until soft, about 15 minutes.

Stir in the potatoes. Cook for 5 minutes.

Stir in the flour and cook for 2 minutes.

Add the chicken broth and nutmeg. Season with salt and pepper.

Bring the soup to a boil. Reduce heat to medium and simmer for 30 minutes or until the potatoes are soft.

Use an immersion blender (or a food processor) to puree the soup. Cover and refrigerate for at least 2 hours or overnight.

Stir in the heavy cream and garnish with fresh chopped chives.

Chilled Three Green Soup with Crab Relish

2011-03-25T15:27:00.002-04:00

Servings: 8
Preparation Time: 45 minutes plus refrigeration

1 quart chicken stock
2 medium cloves garlic, minced (about 1 teaspoon)
¼ teaspoon red pepper flakes
½ medium head escarole lettuce, washed, dried and torn into 1-inch pieces, about 2 cups
1 bunch (6 to 8) green onions, chopped (about ½ cup)
½ medium heads romaine lettuce, washed, dried and torn into 1-inch pieces, about 2 cups
6 ounces fresh spinach leaves, torn (about 2 cups)
1 cup whipping cream
Juice of 1 lemon (about 2 tablespoons)
Salt and freshly ground pepper

1 pound fresh crabmeat, chopped
1 large red bell pepper, seeded and diced (about 1 cup)
1 large yellow bell pepper, seeded and diced (about 1 cup)
1 medium cucumbers, peeled, seeded and diced (about 1 cup)
2 tablespoons fresh cilantro leaves, chopped
Juice of 1 lime (about 2 tablespoons)

Heat the chicken stock, garlic and red pepper flakes in a large soup pot, over medium high heat until it begins to boil.

Reduce heat to medium. Stir in the escarole and green onions. Simmer for 5 minutes.

Add the romaine lettuce. Cover the pot and cook for 10 minutes.

Add the spinach. Cook for 2 minutes.

Use an immersion blender to puree the soup. Alternatively, you may puree the soup in batches in the bowl of a food processor.)

Season with salt and pepper. Chill for at least 2 hours.

Combine the crabmeat, peppers, cucumber, cilantro and lime juice in a bowl. Chill for at least 30 minutes.

Add the whipping cream and lemon juice to the chilled soup.

Adjust seasonings.

Divide the crab relish into 8 serving bowls. Ladle the soup around the relish.

Special Edition St. Patty’s Day Post Offers Food Worth Stewing Over

2011-03-14T21:34:00.002-04:00

When you shake out the dinner napkin, letting it fall on your lap in anticpation of a supberb meal, chances are there’s a certain region to thank—if it’s a hearty Irish seafood stew, you’ll feel like the Emerald Isle has just offered you one of the finest dining experiences of your life—no exaggeration. As Ireland is the 20th largest island in the world, it’s no surprise it reigns supreme for seafood stews and pies. I had a chance to see for myself, when I visted “The Island” in 2008, expecting to be wined and dined on cornbeef and cabbage; what a pleasant surprise to uncover smoked wild Atlantic salmon, plump native oysters and Dublin prawns.

What I Know About Irish Delicacies

I spent the bulk of my vacation in Waterville after an attempt to kiss the Blarney Stone went awry. If you ever make it to Waterville—and love it like I did—you’ll have something in common with Charlie Chaplin, who put vacationing there on the map. I wonder if Charlie enjoyed the Market price section of his Irish menu?? Beyond its seafood, Ireland is also renowned for the quality of its beef and lamb, soda bread and farmhouse cheeses—it’s field research like the kind I so enjoyed conducting in Waterville that prompted this post, as well as an Irish crackers and cheese plate recipe set to appear in my future cookbook, Diary of an Extreme Party Planner. Keep reading me for scrumptious spoilers and publishing details!

But We Won’t Talk About That Now…’Cause Soup’s On & There’s Fresh Bread For Dipping!

As a huge proponent of using the freshest ingredients available in my cooking, it’s my Irish Seafood Stew that takes the cake. The rich flavor of the stew broth seasons the seafood as it cooks—and better yet, it’s the perfect solution as a crowd pleaser because you can prepare the broth the day before, and reheat it as guests arrive.

Since this stew is best enjoyed with bread, might I suggest making my Irish soda bread to go along with? Both are a staple in most coastal pubs and restaurants and will allow you to feel your Irish roots thousands of miles away as we all settle down to enjoy a nice late March supper. If and when you want to materialize this deeply satisfying feast, be sure to load your grocery cart with plenty of root vegetables, oysters, shrimp, mussels, cod and salmon. This recipe leaves plenty of room to be creative and substitute with lobster or clams. Last but not least, don’t be afraid to invite all your friends—seafood stew took off in Ireland centuries ago, when so many of the characteristically large families residing there appreciated how filling it was—and how far you could stretch it.

Golden Crouton Recipe Also Makes Stew Flavors Pop

If you’d like to serve your seafood stew with something besides Irish soda bread, prepare garlic croutons by slicing a loaf of French or Italian bread into 1 inch pieces. Place the cubed bread into a bowl. Sprinkle with garlic powder, dried oregano or basil, and a small amount of olive oil. Toss to coat the cubes. Place the bread on a baking sheet. Sprinkle with grated Parmesan Cheese. Bake at 350 degrees for 5 to 10 minutes or until the croutons are golden brown.

Afterward, when you’re angling for a dessert that celebrates St. Patty’s Day in high and colorful style, check in with the Nana blog on Crème de Menthe Cheesecake. Even if you decide to order Chinese take-out during this long month of Irish heritage, may your blessings outnumber the shamrocks that grow, and may trouble avoid you wherever you go…happy March 17th, everyone!

Irish Soda Bread

2011-03-14T21:18:00.004-04:00

Yield: 1 loaf
Preparation Time: 15 minutes plus 30 minutes baking

3 ½ cups all purpose flour
¼ cup granulated sugar
2 teaspoons baking soda
¾ teaspoon salt
1 to 1 ¼ cups buttermilk
1 large egg
1 cup raisins, soaked in warm water for 15 minutes, then drained

Preheat oven to 425 degrees.

Sift together the flour, sugar, baking soda and salt.

Whisk together 1 cup buttermilk and the egg.
Pour the buttermilk mixture into the flour mixture in three additions mixing the dough with a fork after each addition. The dough should be moist and sticky. You can do this in a mixer using the dough hook if you prefer. Use additional buttermilk if the dough is too dry.

Mix the plumped raisins into the dough.

Place the dough onto a lightly floured surface.

Shape the dough into a round about 2-inches thick. Place the round onto a Silpat lined baking sheet. Use a sharp knife to cut a 1-inch deep cross into the top of the bread.

Bake until golden, about 35 to 40 minutes. The bread will sound hollow when tapped on the bottom. Cool on a wire rack.

Irish Seafood Stew

2011-03-14T21:14:00.002-04:00

Servings: 8
Preparation Time: 1 hour

3 tablespoons olive oil
1 large yellow onion, diced (about 1 cup)
2 large red bell peppers, diced (about 2 cups)
2 medium celery ribs, thinly sliced (about 1 cup)
6 medium cloves garlic, minced (about 2 teaspoons)
2 (28-ounce) cans diced tomatoes
1 (6-ounce) can tomato paste
6 8-ounce bottles clam juice
1 ½ cups white wine
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme leaves, chopped
1 tablespoon fresh oregano leaves, chopped
2 tablespoons fresh basil leaves, chopped
2 bay leaves
Salt and freshly ground pepper

1 medium head escarole lettuce, washed, dried and torn into 1-inch pieces, about 4 cups
1 ½ pounds salmon fillet, skinned, cut into 2-inch pieces
1 ½ pound grouper fillet, skinned, cut into 2-inch pieces
16 large sea scallops
1 ½ pounds large uncooked shrimp, peeled and deveined (about 24)
1 ½ pounds small mussels

2 tablespoons fresh parsley leaves, chopped
Garlic croutons

Heat the olive oil in a large Dutch oven over medium high heat.

Add onion, pepper, celery and garlic and cook until soft, about 5 minutes.

Add the canned tomatoes. Stir in the tomato paste.
Stir in the clam juice, white wine, fresh herbs and bay leaves. Reduce heat, simmer uncovered for 5 minutes. Season with salt and pepper.

Use and immersion blender to puree the stew base. Alternatively, you may puree the stew base in a food processor or a blender.)

If the sauce is too thin thicken it by adding a mixture of cornstarch and cold water. Thin a thick sauce by adding more clam juice or chicken stock.

Add the escarole and cook for 5 minutes.

Nestle the salmon, grouper and sea scallops into the stew. Cook for 5 minutes.

Add the shrimp and mussels to the stew. Cook for 5 minutes or until the mussels have opened, the shrimp is opaque and the fish is cooked through.

Ladle the stew into shallow bowls. Garnish with chopped parsley and garlic croutons.

In Many Ways Drinking Irish Coffee Is An Affair to Remember

2011-03-11T09:19:00.002-05:00

Irish coffee turned fifty-eight on November 10th of last year. Did you realize it was so young? The drink literally flew into the United States when a travel writer from the San Francisco Chronicle brought the recipe with him on a return flight from Shannon Airport. The belly-warming bar favorite, made with a frothy whipping cream, loads of sugar, piping hot coffee and 2 parts Irish whiskey, is based on a rather romantic story—perfect for sharing in the month of March when it’s all about St. Pat tidings and gathering friends for a little Guineas, some darts, and perhaps, in coming weeks the savory foods and desserts I’m bringing to the table in honor of St. Patrick’s Day. Between this and the Nana blog, you’ll dig into Irish delights like seafood stew, Irish soda bread for dipping and a fun and easy Crème de menthe cheesecake recipe that’s color celebrates the approaching spring.

In the Meantime, Cuddle Up With a Good Cup of Joe, or Should I Say Cup o’ St. Patty?

The necessity of Irish coffee’s fortifying ingredients were clear on a frigid winter night in Ireland in the 1940s, when a group of weary American passengers disembarked from their flying boat Pan AM flight (these were the precurosor days to the Shannon airport) and asked the guy in charge on the dock, Joseph Sheridan chef of County Limerick, if he had anything to remedy dampened spirits. The answer turned out to be a history-in-the-making yes when he concocted Irish coffee for them; about a decade after that, it was all the rage in the Emerald Isle’s Shannon Airport, where the American journalist with the very fitting name of Stanton Delaplane fell in love with the drink and popularized it at California’s world famous Buena Vista café in the fall of 1952.

Let Your Inner Irishman become Lord of the (Bartender) Dance!

While the focus of this entertaining blog is on gnoshing, nibbling and all out feasting, its got its fair share of entries, devoted to beverages too—thirst quenching, party pleasing cocktails and hot drinks, like Mexican coffee. But now is the time to celebrate our inner Irish! My recipe possesses all the ease, familiarity and romance of the original served up in 1952. I recommend making The Extreme Party Planner’s Irish Coffee, on a night when you want to indulge at home with your friends, rather than go out barhopping. Whipping up a batch of Irish coffees in your own kitchen is done faster than you can say, Blarney! So get out your hot sugar cubes, best whiskey shot glasses and clear mugs that illustrate your point, which is to say, “Kiss Me! I’m Irish!”.

The Extreme Party Planner’s Irish Coffee

2011-03-11T09:15:00.001-05:00

Servings: 8
Preparation Time: 20 minutes

Granulated sugar for dipping
8 cups brewed coffee
1 cup cream
2 tablespoons confectioner’s sugar
¾ cup Irish Whiskey

Dip 8 tall, glass coffee mugs first into cold water and then into granulated sugar. Use a cooking torch to carefully brown the sugar on the glass.

Whip the cream with confectioner’s sugar.

Divide the whiskey among the 8 mugs. Pour in the hot coffee. Top with whipped cream.

It’s Pancake Day in America and I’m Rollin’ Out my Favorite Short Stack!

2011-03-01T10:13:00.005-05:00

No matter what you call ‘em: griddle or johhny cakes, flapjacks or crepes, pancakes are in the hearts and tastebuds of many right now, especially as Lent approaches. The official start date for Lent (this 2011) is March 8th, but the USA—getting a jump on things before the United Kingdom ushers in their fun tradition of pancake races on the eve of Ash Wednesday—is observing International Pancake Day on the first of this month. In fact, IHOP is serving complimentary short stacks all day long and putting diners’ proceeds toward Miracle Children’s Hospitals.

Pancakes Racing Through History…

As a foodie, I have to say I’m on board with the U.K.’s centuries’ old practice of—with hotcakes in mind—clearing out their pantries and cupboards for that one last indulgent feast before Lent; really….pancakes do seem like the best use of those materials on Fat Tuesday. Across the Pond, pancake races are internationally televised—people running with skillets in hand and tossing flapjacks in the air as high as they’ll go. The tradition was born of a the tale of a long ago housewife who was so busy preparing the family’s breakfast on the morning they were all due at church that she ran outside with flapjacks still in her skillet when the church bells started going off.

It seems pancakes were all the rage long before this charming story ever took place, with anthropologists and archaelogists claiming them as one of the first foods primitive man ever enjoyed. Fast forward to know and watch pancakes circle the globe (there’s even a Banana Pancake Trail tourists love to dine on in South East Asia) in popularity—served every which way, under every topping under the sun, sweet or savory, loaded with goodies, thick or thin…okay, most of us are craving syrupy carbs right now, which is why I want to talk relatively guilt-free pancakes.

Whole-Wheat Pancakes on Fat Tuesday!

My Whole Wheat Pancakes with Strawberry Syrup are the purest of the pure when it comes to ingredients—and who doesn’t want to be pure right before Lent? The syrup is achieved simply by bringing water, strawberries and honey to a boil; this is a welcome recipe, especially now that strawberries appear to be back on sale at the supermarket. These whole wheat hotcakes are Particularly wonderful given their three and a half-inch thickness – or 3 ½ -inch thickness, reminding you of how you’ll be fortified all day long because it’s such a yummy challenge to get everything up on your fork!

If you plan to set a nice and festive breakfast table in honor of Mardi Gras, it might be kindof fun to lay out purple, green and gold napkins. Purple for justice, green for faith and gold for power; these are Mardi Gras’ official colors, set in motion in the early 19th Century when Russia's Grand Duke, Alexis Romanoff visited New Orleans during the grand event, decreeing these were the best colors for Fat Tuesday…apparently it was to impress a girl. Color coordinated breakfast or no, German pancakes are magnifique. Laissez les bons temps rouler—Let the good times roll, everybody!

Whole-Wheat Pancakes with Strawberry Syrup

2011-03-01T10:08:00.001-05:00

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4Serving Size: 3 3-inch pancakes

2 pints strawberries hulled and quartered (about 2 cups)
2 tablespoons honey
1 cup water
½ cup unbleached white flour
1 cup whole wheat flour
2 teaspoons baking powder
1 cup fat free milk
2 large eggs

Place the strawberries, honey and water into a saucepan over medium high heat. Bring to a boil. Reduce heat to medium and simmer until the mixture reduces and becomes syrupy, about 20 minutes. Use a hand held blender to puree the syrup.

Whisk together the flours and baking powder in a bowl. Stir in the milk and eggs.
Preheat a griddle over medium high heat
Coat the griddle with vegetable oil spray. Ladle the pancake batter onto the griddle, turn when bubbles rise to the top, and continue cooking, about 4 to 6 minutes total.

Serve the pancakes with the syrup.

Nibbles For Nods

2011-02-11T08:19:00.004-05:00

Root For Oscar Nominated Stars While Dining On Primo Appetizers!

The 83rd Oscar Awards Ceremony is February 27th this year, same bat time, same bat channel as usual: ABC at 5pm Pacific and 8pm Eastern. It’s a great occasion to invite your best buds over for food & drink that look as cinematic as all the things you’ve seen on the silver screen together in 2010. Go ahead and treat my blog like a word puzzle, and see if you can find all the references to films and actors given Oscar nods this go around.

Get the Dipping Bowls in Your Living Room Ready!

Since fish dishes are the very definition of the word easy—in fact, they NEVER take over 127 Hours to make—seafood dishes like Tuna Tatare, diver scallops and crab cakes are part of my new Nana Network crusade to stop patronizing fast food joints as much…unless of course, there are Toy Story 3 items inside the kids’ meals! On Oscar Night, serve your guests Sautéed Crab Cakes with Three Sauces. This delicate appy features three very distinct sauces—their secret to perfection? Make sure you gently mix and form the crab cakes, thoroughly chilling them before sautéing.

Make Sure “The Kids Are Alright” With These Hot and Spicy Nibbles

Chipotle Spiced Cocktail Meatballs Simmered in Tomato Sauce and Served with Cilantro Cream owe that incredible taste many of us have a hard time identifying, to plain ol’ sugar—just a spoonful of sugar in the tomato sauce and the rich cream reduction, smoothes out this dish’s flavor, making it one your pals will come back for again and again! Who among us doesn’t love a meatball that’s soaked in spicy hot smoked peppers? Do me a favor! Post your guests’ reception of this appy to my Facebook page—your social network will love it, wink, wink!

When It Comes Time to Toast the Winners, These Cocktails are Worthy of The King’s Speech!

I’ve posted them before and I’ll post them again: Oyster Shooters are amazing for social gatherings like these. Shifting gears into coffee clatch territory, I think your Oscar Night friends would also approve of Mexican coffee—when it’s spiked with the tequila you’ve been saving, Mexican coffee is especially warm and welcoming—plus, who doesn’t love an excuse to pull out the cinnamon sticks and whipped cream? It’s a dessert and beverage all in one!

A Black Swan/White Swan Color Scheme in Your Decadent Oscar Night Dessert Offering

I’m making Chocolate & Marble Cake in homage to the movie most likely to score best picture, The Black Swan. In this movie, best actress hopeful Natalie Portman must perform in a ballet, not just as The White Swan, but as the Black one too—you can guess which one’s more decadent; however, in this tasty cake that goes great with Mexican coffee, it’s all sinfully delicious!

Even if all you do is rip open a bag of chips and gulp a couple of beers on Oscar Night, I hope you enjoy the fun—and if you should find yourself more in the mood for a formal affair than a nibble here and a nip there, contact me for recipes, catalogued in my Diary of an Extreme Party Planner project, where the ultimate Oscar Night menu will blow your black tie and tails off!

And the Oscar goes to…???

Sautéed Crab Cakes with Three Sauces

2011-02-11T08:16:00.003-05:00

Servings: 4 to 6
Preparation Time: 30 minutes plus 1 hour to chill

1 ½ pounds lump crabmeat
3 cups Japanese (Panko) bread crumbs
4 green onions, thinly sliced (about ¼ cup)
1 medium jalapeno pepper, seeded and diced (about 2 tablespoons)
2 tablespoons chopped fresh parsley
4 eggs
Juice of 1 lemon (about 2 tablespoons)
1 teaspoon Worcestershire sauce
½ teaspoon Dijon mustard
½ teaspoon cayenne pepper
½ teaspoon salt
Vegetable oil

Tartar Sauce:
1 cup mayonnaise
2 tablespoons sweet pickle relish
2 green onions, thinly sliced (about 2 tablespoons)
Juice of 1 lemon (about 2 tablespoons)
1 tablespoon capers, rinsed and drained
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

Remoulade Sauce:
½ cup mayonnaise
½ cup Dijon mustard
½ large red bell pepper, seeded and chopped (about ½ cup)
2 green onions, chopped (about 2 tablespoons)
1 tablespoon ketchup
2 medium anchovy fillets
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh cilantro

Spicy Lemon Aioli:
1 cup mayonnaise
Juice of 2 lemons (about ¼ cup)
4 medium garlic cloves, minced (about 2 teaspoons)
1 tablespoon tomato paste
1 teaspoon hot paprika

Carefully pick through the crab meat to remove any shells.

Place the crabmeat, 1 cup of the bread crumbs, green onions, jalapeno and parsley into a bowl.

In a separate bowl, whisk together the eggs, lemon juice, Worcestershire sauce, mustard, pepper and salt.

Gently combine the wet ingredients with the crabmeat, making sure to keep the crabmeat pieces in tact.

Spread 1 cup of the bread crumbs onto a baking sheet.

Form the crab mixture into 8 cakes. Place the cakes onto the bread crumbs. Sprinkle the remaining breadcrumbs over top and around the cakes to coat. Refrigerate for at least 1 hour.

Heat 2 tablespoons vegetable oil in a skillet over medium high heat. Cook the crab cakes in batches, turning once, until both sides are golden brown, about 3 to 4 minutes per side. Drain on paper towels.

For tartar sauce, combine all of the ingredients in a bowl. Season with salt and pepper. Chill.
For Remoulade sauce, combine all of the ingredients in the bowl of a food processor. Pulse to combine. Season with salt and pepper. Chill.

For spicy aioli, combine all of the ingredients in a bowl. Season with salt and pepper. Chill.

Serve the crab cakes on a bed of mesclun salad, lightly dressed with olive oil and lemon juice. Place a dollop of each sauce on the plate.

Chipotle Spiced Cocktail Meatballs Simmered in Tomato Sauce and Served with Cilantro Cream

2011-02-11T08:12:00.002-05:00

Yield about 2 to 3 dozen meatballs
Preparation Time: 1 hour

1 tablespoon olive oil
1 small white onion, finely diced (about ½ cup)
1 (28-ounce) can diced tomatoes
2 tablespoons tomato paste
1 teaspoon granulated sugar
2 tablespoons chopped fresh oregano
Salt and freshly ground pepper

1 pound ground beef
1 pound ground pork
1 cup fresh breadcrumbs
1 large egg
1 teaspoon ground oregano
1 to 2 chipotle peppers in adobo sauce, seeded and minced (about 1 to 2 tablespoon)

2 large shallots, minced (about 2 tablespoons)
1 tablespoon olive oil
2 cups cream
½ cup chopped fresh cilantroWhite ground pepper

Prepare the sauce by heating 1 tablespoon olive oil in a sauce pan over medium high heat.

Add the onion and cook until soft. Stir in the diced tomatoes, tomato paste, sugar and fresh oregano. Season with salt and pepper. Reduce heat to medium and simmer for 10 minutes.

Place the ground beef and pork into a bowl. Add the bread crumbs, egg, oregano and as much chipotle pepper as you like. Season with salt and pepper. Combine this mixture with your hands. Form into bite size balls (about 1-inch in diameter). Place each ball onto a baking sheet until all of the meatballs have been formed.

Add the meatballs to the sauce. Simmer for 20 minutes, or until the meatballs are cooked through.

Heat a saucepan over medium high heat. Cook the shallots in the remaining 1 tablespoon olive oil until just soft (you do not want them to turn brown). Add the cream to the pan. Stir in the cilantro. Reduce the heat to medium. Simmer the cream until it is reduced by half and thickened (about 20 minutes). Season with salt and white ground pepper.

To serve the dish, layer a serving platter or shallow bowl with the cilantro cream sauce. Use a spoon to scoop the meatballs from the sauce. Decoratively place the meatballs into the cream. Use extra cream to drizzle into the white sauce. Keep the dish warm on a heated serving tray, or serve several meatballs as a first course. Garnish with grated cheese and fresh cilantro.

Mexican Coffee

2011-02-11T08:10:00.001-05:00

Servings: 8 cups
Preparation Time: 10 minutes

8 cups brewed coffee
1 cinnamon stick
2 tablespoons instant cocoa powder
Whipped cream

Add the cinnamon stick and cocoa powder to the pot of brewed coffee. Allow the flavors to infuse for 5 minutes. Remove the cinnamon stick and pour the coffee into cups. Garnish with whipped cream.

Valentine’s Day is about “Pairings”, a Favorite Bottle of Wine…and My Date with a Luscious Casserole…

2011-01-27T11:35:00.005-05:00

Valentine’s Day 2011, may be the best day all year to eat in, rather than out. On Monday, February 14th, you and your sweetheart are launching into work mode—but aside from that…Ever been to a restaurant on Valentine’s Day?? There’s usually an overcrowding of people huddled over fondue, helium balloons and corsages, with a noticeable price hike on the surf & turf. Who wants to wait in line when the comforts of home beckon with the epitome of comfort food and wondrous wine available in your own dining room?

My recipe for Updated Skillet Tuna Noodle Casserole is a re-imagined dinner classic from the 1950s that tastes like the very definition of “luscious” and slides over your palate like a down comforter. This dish is perfect for a romantic winter’s night when toasts are in order for many more happy Valentine’s Days to come—and into that wine glass, might I suggest you pour…

Layer Cake Shiraz!

Just think of me as a sommelier, weighing in with my wine suggestion for V-day; Layer Cake Shiraz is like sipping from the happiest marriage of blackberries, exotic spices and rich, dark chocolate…yum…and because, like the wine, this casserole is heavy, decadent and creamy, you don’t have to worry about one taste overpowering the other.

Making the Perfect Pair

While it’s true that white wines, like Pinot Grigio, are usually the perfect pairing with fish, there’s also that rule of thumb about balancing the weight of the food, with the weight of the wine—and Tuna casserole—like a culinary hug from the person who loves you most in the whole world—is certainly heavier than the gray sole and mushroom hash I shared with my readers as last year’s Valentine’s Day feast (that fish dish pairs beautifully with Pinot—or a rose wine.)

Wine Buying tip: You’ll note when shopping for wine and spirits this time of year, a backlog of dusty, but perfectly good bottles of rose wine that didn’t sell in the summer of 2010. I don’t know why rose wines are strictly a summer beverage for so many people; pairing it with something delicious like roasted duck and wild rice, is marvelous whether it’s January or June—and right now, you can buy rose wine for as much as 75% off the regular price.

Retro Dining Notes: Re-Imagining Tuna Casserole at Sinatra’s House

Before I go I just have to share two related foodie stories. Did any of you catch the episode of The Next Food Network Star, when Brianna—the chef who trained in France—was assigned the task of remaking tuna casserole? She and her fellow contestants had to remodel 1950s classics, like upside down pineapple cake and deviled eggs, into something that would still make Rat Packers like Frank Sinatra ask for seconds—and the cooking challenge took place in Frank’s Los Angeles pad, next to his pool shaped like a grand piano. Brianna’s update was Crab and Brie Casserole with Wild Mushroom Crumb Topping—so luscious, I simply had to share—and while I’m at it, here’s Marilyn Monroe’s recipe for sour dough stuffing, given a 4 star review for its taste, innovation and fascinating back story in the New York Times.

As Sinatra used to say, you’re nobody until somebody loves you, right? So find some (casserole) to love—and have a wonderful Valentine’s Day!

Updated Skillet Tuna Noodle Casserole

2011-01-27T11:31:00.002-05:00

Serves: 4 to 6
Prep Time: 10 minutes
Cook Time: 30 minutes

12 ounces whole wheat, curly wide noodles, cooked al dente
6 tablespoons butter, reserve 2 tablespoons for topping
3 tablespoons unbleached all-purpose flour
2 cups half and half
1 teaspoon course salt
½ teaspoon coarse ground black pepper
¼ teaspoon ground nutmeg
1 (3.5-ounce) jar sun-dried tomatoes packed in oil, drained. 2 tablespoons oil reserved for sautéing
½ medium white onion, peeled and chopped, about ½ cup
2 medium celery ribs, sliced, about ½ cup
4 medium garlic cloves, peeled and minced, about 1 tablespoon
1 whole marinated roasted red pepper, diced, about ½ cup
1 (7-ounce) can artichoke hearts, chopped
1 (7-ounce) package tuna
2 tablespoons chopped fresh dill
¼ cup grated Parmesan cheese
¼ cup Panko bread crumbs

Heat 4 tablespoons butter in a saucepan over medium heat. Stir in the flour and cook until smooth and bubbling, about 5 minutes. Pour in the half and half. Season with salt, pepper and nutmeg. Stir until the sauce thickens, about 5 to 10 minutes. Set aside.

Heat a large, non-stick skillet over medium heat. Pour in the sundried tomatoes with 2 tablespoons of the oil. Add the onion, celery and garlic and cook until soft, about 5 minutes. Toss in the artichoke hearts, red pepper and tuna.

Add the cooked noodles to the skillet. Pour in the sauce and stir. Preheat the oven to the broil setting. Melt the remaining 2 tablespoon of butter and combine with the Parmesan cheese and Panko bread crumbs. Crumble the topping over the tuna casserole. Place the skillet in the oven and broil until the topping is golden.

Lamb is the Preferred Winter Comfort Food—and I’m Dressing it With a Hint of Spring!

2011-01-21T15:50:00.005-05:00

Dear Fellow Foodies,

I don’t know about you, but I’m definitely feeling it! 2011 is in full swing now! Our calendars are filling up with obligations (looming taxes, annual check-ups, maintenance on the house and car…I could go on and on)—and let’s not forget the promises we make our friends: “you know, we really ought to get together sometime this month, instead of just saying we will…” Well, in an effort to leave yada, yada, yada off that promise, I’m pulling out a tried and true recipe that’s just perfect for inviting your neighbors over for a bite—but have them bring their own bottle of wine : )!! This entrée recipe leaves you just enough Merlot for you and your partner to enjoy a nip before the guests arrive.

Lamb Dishes Create the Perfect Winter Sitting Room, While We Wait Patiently For Spring

Grilled Lamb Chops with Ragu of Roasted Shallots, Fresh Peas and Mushrooms is such a welcome dish in the wintertime—not just for its savory and earthy bouquet of flavors, but because it gets you looking forward to the not-so-distant Spring. This dish is also close to my Irish heart because it makes me think of how much my grandfather and namesake, loved his lamb and mint jelly—the later not featured in this particular recipe, but certainly something to ponder drizzling over your leftovers! Anyway…the main reason this family jewel of a recipe is being shared today, is because it’s almost laughably easy to prepare! It suggests an aroma and taste of hours spent in the kitchen. Truth be told, you can have your lamb chops, and eat them too, in just minutes!

Give This Sunday Dinner Classic A Makeover

Now, the traditional Sunday roast—hailing from the United Kingdom—features mashed and roasted potatoes with savory, slow-roasted meat and boiled veggies. I know, I know..boring, right?…it’s now wonder Little Boy Blue fell fast asleep tending his sheep with a menu like that to look forward to; so I’m giving the Sunday Roast—which, in the olden days was a celebratory meal to reward serfs for a hard day’s work in the fields—a much needed update. Instead of serving lamb as a roast, I’m both speeding up (and kicking up!)—the process by using “lamb chops” instead. Most critical note to take away with you, folks? Lamb chops cook at the speed of light!

And now for the ragu part! Ragu sounds fancy—maybe even daunting to some—but it’s really just the Italian way of referring to a sauce made with meat, veggies and wine—and I think it makes an excellent alternative to the browned potatoes that typically grace a Sunday roast. In this ragu, I’m caramelizing onions—believe me, the act of near burning in them in butter will bring everyone coming ‘round it smells s’good—and mixing them with shallots, the greenest and hardiest of peas, Portobello mushrooms and generous splash from that bottle of Merlot I’ve been saving.

Lamb Notes: One Last Prepping Tip

For the most juicy, tender meat, make sure you serve your grilled (or broiled if you decide to go that route) lamb chops with a pink center. It’s important not to overcook lamb, because if you do the meat can take on a gamey flavor. If you know your guests to be the type who are put off by the aroma of cooking lamb, carefully trim the fat from your lamb chops before you cook them, and it’ll smell 110% heavenly, rather than merely graze perfection!

A toast to good health before eating everyone! Let’s all sit down, napkins folded gently in our laps, and enjoy these waning days of winter…

Grilled Lamb Chops with Ragu of Roasted Shallots, Fresh Peas and Mushrooms

2011-01-21T15:45:00.003-05:00

Servings: 4

Preparation Time: 45 minutes

8 (4 to 5-ounce) loin lamb chops, cut 1 ½ to 2-inches thick
4 tablespoons olive oil (or more)
1 to 2 teaspoons dried thyme
Salt and freshly ground pepper
5 to 6 large shallots, peeled and separated into lobes
6 small (2 to 3-inch) red potatoes, quartered
4 ounces Baby portobello mushrooms, sliced
1 cup Merlot wine
4 ounces fresh green peas1 ½ cups beef broth

Preheat oven to 375 degrees

Place the lamb chops in a dish. Sprinkle with 2 tablespoons olive oil and season with 1 teaspoon dried thyme, salt and pepper. Marinate for 30 minutes.

Place the shallots and the potatoes in a shallow baking dish. Toss with 1 tablespoon olive oil and season with salt and pepper. Roast for 30 minutes, or until the shallots are soft and the potatoes are browned.

Place 1 tablespoon olive oil in a skillet over medium high heat.

Cook the mushrooms in the pan until soft. Season with salt, pepper and 1 teaspoon dried thyme.

Pour in the red wine. Reduce heat to low.

Add the peas to the pan.

Pour in the beef broth. Simmer until the sauce reduces by half and the peas are tender, about 25 to 30 minutes.

Heat a grill pan over high heat. Cook the lamb chops, turning once, about 4 minutes per side for medium rare. Remove from the pan and keep warm.

Add the sautéed shallots and potatoes to the mushroom and pea mixture. Toss to coat all of the veggies with the sauce. Adjust seasonings.

Serve 2 lamb chops per dish. Surround the chops with the vegetable ragu. Garnish with fresh thyme.

Keep On Truckin’ with Exotic Food on the Fly. Recipes That’ll Remind You of One of America’s Hottest New Food Trends!

2011-01-17T08:50:00.003-05:00

Today, food trucks fill a coveted time slot on Food TV and are “followed” by thousands of Twitterers, eager to see where their favorite “restaurants” are parking next. So what kind of miles per gallon are food trucks scoring among hard core foodies like myself? Well, to make a long story short, we love ‘em. I mean, come on…who doesn’t welcome a chance to enjoy four-star cuisine at street level prices? Better yet, food trucks don’t care whatcha wear and no reservations are required. Yet in perusing the menus of some of the nation’s most popular rolling restaurants, I couldn’t help but note, well…just how easy it is to copy their cuisine from the comforts of home.

In my cookbooks, At Home Entertaining and Fresh Traditions, there are MANY recipes that lend themselves to humongous servings, and, like the more hipster food trucks out there, feature things like skirt steak, tostadas, polenta cakes, crepes and sliders; my chapter titles like “Howl at the Moon” and “Wild and Crazy Revelries” emulate the spirit of the food truck best, and are—now that I think about it—motivated by some of the same things, like not being afraid to kick up a classic by adding ethnic flavor; what I had in mind when I created Grilled Brie and Apple Sandwiches with Spicy Apple Chutney.

Exotic Flavors Definitely Include Chutney

Chutney is an East Indian condiment that pairs perfectly with curried foods; it is a blend of hot and sweet and can be just as spicy or unspicy as you like it. Make up a big batch, so there’s plenty left-over to jazz up a spur-of-the-moment grilled cheese sandwich—or you could just buy chutney in a jar. To make apple chutney yourself, simply sauté onion and red bell pepper in 2 tablespoons of olive oil; add some garlic cloves, a jalapeno, dash of ground ginger and curry and you’re nearly there—more precise instructions are available, of course, when you view my recipe. I just want to give you the basics of what’s in an apple chutney, which—besides the ingredients I just mentioned—include allspice, a whole cup of brown sugar, quarter cup of raisins, red wine vinegar, and 4 juicy red apples. You can store your chutney in an airtight container in your refrigerator for weeks’ worth of special, flavorful sandwiches.

Chutney is Excellent at Shifting Gears from Sweet to Savory

Also consider making Grilled Chicken and Mushroom Tostadas with Tomato Chutney sometime. Prepare the chutney for this dish by placing 6 diced plum tomatoes into a sauce pan over medium heat. Stir in brown sugar, vinegar, garlic, paprika and ginger to taste. After simmering for 20 minutes, you’ve got yourself an original chutney to spice up the ordinary sandwich, and transform lunchtime into being at the World’s Fair.

Honk if You Love Globally Inspired Cuisine!

Food trucks have jumped on the bandwagon of the very things that make America so American—like immigration. When we welcome people from other countries, they bring a taste of their homeland with them, diversifying our food choices and making our cuisine richer and more sophisticated; it’s cooking icons like Julia Child who paved the way by encouraging us to experiment with foreign recipes. Meanwhile, space age kitchen gadgetry also stepped in to make more food possible—and it all fits in the smallest kitchen—or food truck! So, the next time you redress a classic with exotic flair and take it on the go with you, ask yourself this: is tinfoil the new black?

Whatever you eat, please enjoy to the fullest, and if you should happen on a food truck that inspires you, shoot me a comment…and maybe a referral! I’m HUNGRY!

Grilled Chicken and Mushroom Tostadas with Tomato Chutney

2011-01-17T08:46:00.003-05:00

Servings: 6 to 8
Preparation Time: 45 minutes

6 medium plum tomatoes, seeded and diced (about 3 cups)
¼ cup brown sugar
¼ cup white wine vinegar
3 medium garlic cloves, minced (about 1 ½ teaspoons)
½ teaspoon hot paprika
½ teaspoon ground ginger
Salt and freshly ground pepper

1 tablespoon olive oil
2 large (4 to 6-ounce)skinless, boneless chicken breast halves
8 ounces button mushrooms, sliced (about 2 cups)

2 medium plum tomatoes, seeded and diced (about 1 cup)
2 ounces grated white American cheese (about ½ cup)
1 bunch (6 to 8) green onions, thinly sliced on the diagonal (about ½ cup)

8 to 10 (6-inch corn tortillas)
Vegetable oil for frying

Prepare the chutney by placing 6 dice plum tomatoes into a sauce pan over medium heat. Stir in the brown sugar, vinegar, garlic, paprika and ginger. Simmer for 15 to 20 minutes, until thickened. Season with salt and pepper.

Place 1 tablespoon olive oil into a grill pan over medium high heat. Season the chicken breasts with salt and pepper. Grill the chicken in the pan, turning once, about 5 to 7 minutes per side. Let the chicken rest for 5 minutes.

Cook the mushrooms in the grill pan until soft and golden, about 5 minutes. Season with salt and pepper.

Slice the chicken across the grain into thin strips. Place the chicken into a bowl. Spoon the chutney over top of the chicken and toss.

Heat enough vegetable oil to coat the bottom of a skillet, over medium high heat. Place 1 tortilla into the hot oil. Cook for 30 to 60 seconds or until the tortilla is bubbled and golden. Use tongs to transfer the fried tortilla to a paper towel to drain. Continue until all of the tortillas have been cooked.

Assemble the tostadas by layering the ingredients on top of the fried tortillas. Start with the chutney coated chicken strips. Top with a spoonful of mushrooms, a sprinkle of diced tomatoes and a drizzle of grated cheese. (At this point, you may place the tostadas under a broiler to melt the cheese. Garnish with slices of green onion.)

Grilled Brie and Apple Sandwich with Spicy Apple Chutney

2011-01-17T08:42:00.002-05:00

Servings: 4

Preparation Time: 15 minutes

8 (1/4-inch thick) diagonally cut French bread slices
4 tablespoons butter, room temperature
8 ounces Brie cheese, rind removed, room temperature (1 cup)
2 large apples, peeled, cored and thinly sliced
4 tablespoons Spicy Apple Chutney (see sidebar)

Butter one side of each bread slice. Place the bread, buttered side down, onto a cutting board.

Spread (or crumble) the brie cheese over the unbuttered side of 4 of the bread slices.

Spread 1 tablespoon of chutney on top of the brie. Distribute the apple slices over top of the brie.

Heat a grill or skillet over medium high heat. Place the brie, chutney and apple topped bread slices, buttered side down into the skillet. Top with the remaining bread, buttered side up.

Cover the sandwiches with a lid and cook for 2 minutes.

Remove the lid and check the bottom slice of bread to make sure it has turned golden brown. Use a spatula to turn the sandwiches. Press down on the top of each one. Cook uncovered for 1 to 2 minutes more. Turn the sandwiches one more time and cook for 1 more minute. Cut each sandwich in half and serve.

Discover the Heavenliness of Hash

2011-01-07T09:20:00.003-05:00

You Can Make Crazy Good Variations on Corned Beef Hash Out of Leftovers

A plate of corned beef hash isn’t something you’d expect celebrity chefs to get that excited about, but savory hashes—when they’re done right and with flair—can be the talk of the town, especially in The Big Apple where country-style pork hash, Texas barbecue style hash, and prime rib hash, kicked up with a little horseradish and beet sauce are a hot item in some of NYC’s swankiest restaurants. You can read the Times article and get out the old chopping block and frying pan to try some of these dishes for yourself—or you could just whip up my hashes. As a connoisseur of comfort food, it means something when I say that my brand of Corned Beef Hash with Poached Eggs is my all-time favorite brunch. I’m sure any meat-and-potatoes person would whole-heartedly agree!

Notes from Other Kitchens On Ways to Maximize the Heaven in Your Hash

It’s a shame that so many people equate corned beef hash with its canned version at the grocery store. Hash done right looks nothing like that, folks—and preparing your own homemade hash is a breeze; it also gives you chance to start off on the right foot and make better use of your groceries this year. A successful hash is, after all, all about the leftovers. So scan your fridge and look for remnants of last night’s roast beef or turkey. If you’ve got that, a couple of potatoes and onions to spare, you’ve got hash! Use my corned beef hash recipe as a template for any kind of hash; you’ll see that it’s easy to know where you can substitute.

If you want corned beef, look for it in the meat section of the grocery store, or you can buy corned beef in a can. I promise I won’t tell. If you want to serve up corned beef hash that merits some real applause, ladle a little hollandaise sauce over the finished product. Your breakfast guests will love it, and if they stick around long enough for dinner, consider serving a little wild mushroom hash with filet of sole.

One more note: Masters of hash advocate seasoning it up and letting it sit a few hours so the flavors have a chance to vamp up—and here’s a golden standard for ingredients: the experts say to use two kinds of boiled potatoes, taking care to dice and mash them; caramelize the onions and make sure half are sliced and the other half ground down to a mince. I love a good and simple secret, don’t you?

The Bye-Bye Winter Blues Part

Because of the eggs on top and other protein packed, nutrient dense ingredients, corned beef hash can kick the winter blues to the curb any day of the week. It’s rich in selenium, an anti-oxidant that improves thyroid functions, boosts immunity, way-lays the onset of cancer and shows up—most notably—in large amounts in happy people. Neuropsychological studies show that people with depression have low levels of selenium compared to those who are not depressed. Get an especially heavy does of bliss in my Smoked Trout Hash with Fried Eggs—it’s got these rich, smoky flavors that’ll curl your toes—so pull off those winter boots and get warmed up soon!

Smoked Trout Hash with Fried Eggs

2011-01-07T09:17:00.002-05:00

Servings: 4
Preparation Time: 30 minutes

2 tablespoons olive oil
1 small red onion, cut into ¼-inch dice (about ½ cup)
6 red creamer potatoes, boiled and cut into ¼-inch dice (about 2 cups)
2 ears of fresh corn, cooked, kernels sliced from cob (about 1 cup)
16 ounces smoked trout, skinned and flaked (about 2 cups)
1 bunch (6 to 8) green onions, chopped (about ½ cup)
Salt and freshly ground pepper
2 tablespoons chopped fresh chives

2 tablespoons butter
8 large eggs
Caviar for garnish (optional)

Heat the olive oil in a skillet over medium high heat.
Cook the red onion and potatoes in the pan until just beginning to brown, about 5 minutes.

Add the corn to the pan and cook for 2 minutes more.

Toss in the smoked salmon and green onions and cook for 2 minutes more.

Season the hash with salt and pepper. Toss in 1 tablespoon fresh chives. Keep the hash warm while you prepare the eggs.

Heat the butter in a large non-stick skillet over medium-low heat. Break one egg into a bowl. Gently slide the egg into skillet. Repeat this process with as many eggs as will fit into the skillet without crowding. Cook the eggs until firm. (You may turn them once during cooking when the egg white becomes solid).

Use a spatula to carefully remove each egg from the skillet. Serve the eggs on top of the hash. Garnish each egg with a dab of caviar and a sprinkling of fresh chives.

Corned Beef Hash with Poached Eggs

2011-01-07T09:10:00.002-05:00

Servings: 4
Preparation Time: 30 minutes

2 tablespoons olive oil
1 medium white onion, cut into ¼-inch dice (about 2/3 cup)
1 medium green bell pepper, seeded and cut into ¼-inch dice (about 2/3 cup)
2 medium celery ribs, sliced (about 1 cup)
2 medium cloves garlic, minced (about 1 teaspoon)
16 ounces cooked corned beef, cut into ¼-inch dice (about 2 cups)
2 medium potatoes, peeled and boiled, cut into ¼-inch dice (about 2 cups)
1 teaspoon Worcestershire sauce
2 tablespoons chopped fresh rosemary
Salt and freshly ground pepper
8 large eggs

Heat the olive oil in a skillet over medium high heat.

Cook the onions, pepper and celery in the olive oil until soft and just beginning to brown, about 5 minutes.

Add the garlic and cook for 2 minutes more.

Add the potatoes and corned beef to the pan.

Stir in the Worcestershire sauce and fresh parsley. Season with salt and pepper. Cook over medium heat until the hash is warmed through. Keep the hash warm while you prepare the eggs.

Heat water in a large pot to boiling. Add 1 tablespoon distilled vinegar. Break one egg into a small bowl. Swirl the water in the pan with a spoon. Gently pour the egg from the bowl into the swirling water. Continue gently swirling. (This will produce a rounded egg perhaps with a tail or two.) Repeat this process with as many eggs as will fit into the pot without crowding. Reduce the heat to low. Simmer the eggs for 4 to 5 minutes or until the egg white is firm. Use a long-handled basket to gently remove and drain each egg.

Serve the poached eggs on top of the warm corn beef hash.

Buttery, Pretty Macaroons More Popular Than Ever in the Coming New Year

2010-12-30T11:48:00.004-05:00

Whip Up My Lemon Coconut Macaroons in Minutes

According to over a thousand chefs surveyed about food trends setting the world on fire/flambé this coming New Year, 2011 is all about farmers markets, eating less gluten, hormone and pesticide-free fruits and veggies (and lots of ‘em), humanely raised poultry and beef, sustainable seafood, and carefully mixed cocktails that include fresh fruit, herbs or savory add-ins. These same chefs also mentioned macaroons by name. I agree whole-heartedly—with my entire palate—that macaroons deserve top billing this coming year. Chefs and food reviewers say they’re putting pies and cakes on the back burner—with new cookbooks, like I Love Macarons, gracing cookbook aisles everywhere.

Let’s Go Macaroon Shopping!

I’m sure just about everyone has tasted a macaroon—or macarons as they’re known abroad—at some point in their lives. They’re a pastry phenomenon (in that they’re so simple) and have been around since the 1500’s when Italian monks brought them to France. Funny story: a pair of nuns traveling with the monks were the only folks in the group who knew how to make them, and earned their room and board by becoming, as they were known by their brethren, “The Macaroon Sisters”!

Ever since, macaroons have been on a world tour. Every country touts its own particular version. My recipe is more faithful to the U.K. and American way of preparing them, which is to say I don’t go the meringue route. But that isn’t to say that I shouldn’t: Wolfgang Puck happens to like the meringue version of macaroons so much that, in addition to claiming they’re his all-time favorite dessert, he also makes a habit of visiting the Payard Bakery every time he’s in New York. I have to agree that this pastry chef’s “coffee macaroons” do look amazing (you can also get them in Caesar’s Palace, Las Vegas). If you’re pastry shopping, look to Sucre in New Orleans; they also make a mean macaroon.

When You’re Making My Macaroons

Because my Lemon Coconut Macaroons calls for a ground lemon peel, may I suggest the zester on my Nana’s Favorite Things page. Keep in mind, this recipe produces 3-dozen individual, happy little pastries, so it’s a good idea to serve half to your guests and freeze the rest for later. If you’d rather have them more readily accessible, just remember to keep them in an air-tight container, in a dry cool place—where they should remain tasty for up to 2 weeks—with a wink and a nudge, I challenge you to see if they’ll last that long!

A Last Note to Thank Home Cooks Everywhere and Wish Them a Happy New Year

I have to tell you that this recipe is stand-out in that it appeared in my very first cookbook. I asked a friend who likes to make them whenever she has an Asian inspired dinner (don’t ask her why; she just thinks macaroons belong on a Chinese menu), if there’s anything she’d like to pass on to someone contemplating them as their next dessert. She said to make sure you measure out the coconut to my exact specifications; otherwise they’ll come out “sandy, a little too “coconutty”…but still pretty good.” She added that the next time she’s feeling artful in the kitchen, she’s going to try putting the macaroon batter into a pastry bag and squirting it through a confectioner’s tube to make her macaroons “especially beautiful.” I would like to reach out and personally say thank you to this wonderful recipe tester and wish her, along with all my other fellow home cooks, a marvelous 2011!

Lemon Coconut Macaroons

2010-12-30T11:44:00.002-05:00

Prep time: 20 minutes, plus baking
Makes about 3 dozen cookies.

1 ½ cups all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
2/3 cup sugar
6 tablespoons butter or ¾ stick at room temperature
4 oz. Cream cheese (also at room temperature)
2 eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice (about ½ medium lemon)
½ teaspoon ground lemon peel
1 10 ounce package sweetened coconut (about 3 cups)

Preheat oven to 350 degrees

Prepare a baking sheet by coating it in vegetable oil spray.

In a medium bowl combine the flour, baking powder and salt, and set aside.

Using an electric mixer, combine sugar, butter and cream cheese and beat together until fluffy.

Beat in the eggs, vanilla, lemon juice and ground lemon peel.

Add the dry ingredients and mix until just combined.

Mix in the coconut.

Drop heaping teaspoons of the batter onto the cookie sheet, leaving at least 1 inch between each cookie.

Bake for 18 to 25 minutes until the cookies puff and the coconut begins to brown on the top.

Transfer to a rack to cool completely.

Holiday Delights That’ll Tickle Their Taste Buds at Your Next Holiday Buffet or Annual Gift Exchange

2010-12-17T18:21:00.002-05:00

‘Tis the season to rock that buffet line! If you’ve been invited to a Christmas party and assured the host or hostess you’d bring a cover dish or scrumptious dessert, well then my advice has reached you just in time; if I’m too late, just keep these goodies on file for New Year’s Eve! Whatever the cause for celebration might be—whether you’re giving the party or just part of its receiving line—you’ll want to put your best foot forward when it comes to the food you bring/serve.

Dips and Crudités are a Buffet Staple
I’m a big advocate of the buffet because sit-down meals, though elegant and much enjoyed don’t allow your guests to mingle—and since many are return guests to your annual shindig, who only see each other AT your shindigs, they’ve got some catching up to do! Here’s a rule of thumb so guests can munch and gab without putting anything down to cut the meat—set up no less than 3 different surfaces (one for drinks, one for hot savory items, one for desserts) and serve as many finger foods as possible. That being said, veggies and dip, or crackers with an accent like my Roasted Red Pepper Cheese Spread is a great start to the festivities; this spreadable recipe looks great with holiday theme spreaders, and you can substitute eggplant for an equally amazing taste.

Where’s the Beef?
No holiday buffet line is complete without meatballs—get ‘em ready to go by spearing each with a toothpick and it’s no worries for your hungry guests. Mini Meatballs in Creamy Gravy can be made in advance and warmed up just as the yuletide fun begins. Just set a chafing dish or fondue pot on medium high. Another main dish standby that’s fun and fortifying are Open Face Mini Ruebens.

Make it a Sweet Affair
There’s no better way to christen a holiday dessert table than planting a gingerbread house in the center of it, and spreading around the goodies. 3 to 4 plates of cookies that offer a variety to Joe and Jane Sweettooth should suffice, two pies and an item you don’t get to enjoy any old day of the week, like Peanut Brittle and Butterscotch Blondies ought to do the trick; my two tried and true bolded desserts are so fast they’re practically done before you can finish singing the 12 Days of X-mas.

Cocktails Help the Good Times Roll
It wouldn’t be a party without the wet bar! I’ve counseled on this matter before, the last time being Labor Day weekend kicked up cocktails; it may have been summer then, but these chilled refreshments are still welcome in December. While some dream of a White Christmas, others dream of sipping White Sangria. It’s all there—just have a cooler full of ice waiting, and those telltale red party cups and you’re ready to roll!

Send Then Home with a Gift!
And now for the games…you know what’s unbelievably F-U-N at a Christmas party? A wacky gift exchange! In the invite, tell your guests to wrap a present that cost no more than $10—something amusing, like a Chia pet or funny calendar. Also known as the White Elephant Party Game, you’ll need someone to Emcee the event; this usually falls to the hostess. Everyone picks a number out of hat and takes turns approaching the gift laden X-mas tree with a chuckle and mock trepidation…am I really going to unwrap a fly swatter or tackiest T-shirt on earth? Once the first gift is unwrapped, the recipient sits down and anticipates whether the next party guest is going to unwrap something worth keeping, or decides to “steal”. The rules and regs of the game vary according to preferences of the host, but I believe this is standard: if a gift has already been stolen twice and you’re the third one to lay claim on it, you go home with it.

Santa’s presence at these things always kicks things up a notch! Once again, if these tips got to you too late and you’ve just attended or hosted your last X-mas party of the season, I hope you’ll file my ides under “C” for Chris Cringle. May every day feel festive. Here’s wishing you the best in 2011. May it be the best year yet!

Open Face Mini Ruebens

2010-12-17T18:20:00.000-05:00

6 slices party rye round slices
2 tablespoons Dijon mustard
1 tablespoon reduced fat mayonnaise
¾ cup sauerkraut
6 ounces lean deli corn beef, thinly sliced
2 ounces reduced fat shredded Swiss cheese, about ½ cup

Preheat oven to 350 degrees

Place the bread onto a baking sheet with lip that has been coated with vegetable oil spray.

Spread the mustard mixture on top of the bread. Layer with sauerkraut, corn beef and Swiss cheese.

Bake until the cheese has melted, about 5 minutes.

PEANUT BRITTLE

2010-12-17T18:17:00.001-05:00

Makes 12 servings
Prep Time: 5 minutes
Cook Time: 15 minutes

2 cups granulated sugar
1 ½ cup salted peanuts (about 6 ounces)

Coat a rimmed baking sheet with vegetable oil spray. Place the sugar in a deep sauce pan. Pour in ½ cup water. Cook over medium heat until the sugar melts and the mixture begins to turn golden, about 3 minutes. Continue cooking, stir often until the mixture darkens to caramel and the sugar is totally dissolved, about 10 minutes more. Stir in the peanuts.

Pour the mixture onto the baking sheet. Coat a spatula with vegetable oil spray. Use the spatula to spread out the peanut mixture to about ½-inch thickness. Work fast as the brittle sets up quickly. Cool completely, about 15 to 20 minutes

To serve, break the brittle into bit-size pieces.

BUTTERSCOTCH BLONDIES

2010-12-17T18:15:00.002-05:00

Makes 9 servings
Prep Time: 10 minutes
Cook Time: 20 minutes

1 cup unbleached all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
½ cup unsalted butter, room temperature (1 stick)
1 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup chopped walnuts
1 cup butterscotch chips

Preheat the oven to 350 degrees. Mix together the flour, baking powder, soda and salt in a bowl.

Use an electric mixer to combine the butter and brown sugar until fluffy. Stir in the egg. Stir in the vanilla. Stir in the flour mixture, nuts and chips.

Spread the batter into a 11 x 9 x 2-inch baking dish that has been coated with vegetable oil spray. Bake until golden, about 20 to 25 minutes. Remove and cool completely.

To serve, cut into 9 bars.

Roasted Red Pepper Cheese Spread

2010-12-17T18:11:00.003-05:00

Prep time: 15 minutes
Yield: 1 cup dip

Serving Size: 2 tablespoons

1 (3-ounce) package reduced-fat cream cheese
2 tablespoons reduced-fat mayonnaise
2 tablespoons chopped roasted red pepper
2 tablespoons chopped fresh parsley
4 ounces reduced-fat grated cheddar cheese (about 1 cup)
Salt and freshly ground pepper
Celery Sticks
Carrot Sticks
Whole Grain Bread Sticks

Place the cream cheese, mayonnaise, red pepper, parsley and cheese into the bowl of a food processor. Pulse until combined. Season with salt and pepper. Serve with carrots, celery and bread sticks.

Mini Meatballs in Creamy Gravy

2010-12-17T18:07:00.003-05:00

Servings: 3 dozen meatballs

Preparation Time: 30 minutes

2 cups fresh breadcrumbs
1 cup milk
1 large shallot, minced (about 1 tablespoon)
3 large eggs, beaten
½ teaspoon nutmeg
½ teaspoon allspice
1 pound lean ground beef
1 pound lean ground veal
¾ pound lean ground pork
Salt and freshly ground pepper
2 to 4 tablespoons butter
¼ to ½ cup flour

1 large yellow onion, diced (about 1 cup)
2 tablespoons flour
2 cups beef stock
1 cup whipping cream
2 tablespoons fresh parsley

Soak the breadcrumbs in the milk for 10 minutes in a bowl.

Mix in the shallot, eggs, nutmeg, and allspice.

Add all of the meat to the bowl. Use a hand held mixer to combine until fluffy. Season with salt and pepper.

Shape into 1-inch meatballs. Place onto a baking sheet. Refrigerate for 30 minutes.

Heat 2 tablespoons butter in a skillet over medium high heat.

Place ¼ cup flour in shallow bowl.

Roll each meatball into the flour mixture. Shake off the excess. Cook the meatballs in batches until just cooked through, about 5 minutes.

Remove the meatballs with a slotted spoon and drain on paper toweling. Repeat with remaining meat adding additional butter as needed.

Remove all but 1 tablespoon of oil from the pan.

Cook the onion in the pan until soft, about 3 minutes.

Stir the flour into the onion. Cook for 5 minutes.

Stir in the beef broth and cream. Reduce the heat to medium and stir until thickened, about 10 minutes.

Place the meatballs into the sauce. Sprinkle with fresh parsley and simmer for 2 to 5 minutes or until cooked through.

You’ll Love the Dickens out of this Holiday Menu! Here’s How to Bring the Spirit of a Victorian Christmas to Dinner

2010-12-09T19:37:00.002-05:00

"turkeys, geese, game, poultry, brawn, great joints of meat, suckling-pigs, long wreathes of sausages, mince pies, plum puddings, barrels of oysters, red hot chestnuts, cherry-cheeked apples, juicy oranges, luscious pears, immense twelfth-cakes and seething bowls of punch that made the chamber dim with their delicious steam". -Charles Dickens

What foodie doesn’t love A Christmas Carol? The Dickens classic lavishes words on Fezziwig’s holiday feast—not to mention the mountain of mouthwatering treasures lorded over by the Ghost of Christmas Present. For my readers’ dining and entertaining pleasure, I thought it might be fun to present a Christmas party menu, inspired by the Victorians of Scrooge’s era. Some of the selections here are a bit labor intensive, but well worth the effort!

Cocktails and Appetizers
Oysters were extremely available and cheap during the Victorian age, costing just 2 pence for dozen--everyone loved and ate them, from poor folk to British royalty. Here’s a waste not want not proposition: enjoy a welcoming cocktail of Oyster Shooters—refreshing and holly berry red, thanks to the tomato juice, and/or dine on an appetizer of Baked Oysters Rockerfeller. For the cocktails, fill a tub or large bowl with crushed ice, plunging shot glasses into it as guests arrive. Remember that raw oysters are at their best during fall and winter because they spawn during the summer months and become soft and fatty as they mature. Enjoy!

Choosing Your Bird of Paradise
I deliberated hard and long over this one. No matter how many times I watch A Christmas Carol, I marvel at how much meat there is; it’s easy and charmingly proverbial to picture the city streets of London in those days, lined with butcher shops. I thought about a simple Roasted Chicken with Herb Butter, but then thought the colors, aromas and “olde” traditions of Christmas merited something more festive; I ultimately chose Simply Roasted Duck with Orange Cranberry Glaze. Oranges were an exotic, but popular stocking stuffer in the days of Dickens, adding a dash of color around the bird.

Notes on Preparing the Perfect Duck
The hardest part is the thawing process. Most duck is purchased frozen. The best way to thaw the whole bird is to place the frozen duck in your refrigerator for 24 to 36 hours. Unlike chicken, duck can be served rare or medium rare. You can determine the doneness of a duck by observing the color of the juices. The more rosy the juice, the more rare the bird. For medium rare duck, pick the duck up from the pan and observe. If the juices are pale and just slightly rosy, the duck is medium rare…mmm….

A Scrumptious and Very Filling Side Dish
My Gram used to make finger-sized cabbage rolls, simmering them in a deep pot for hours. This Our Grandmas’ Stuffed Cabbage Rolls recipe makes larger bundles, so that you can serve one as a first course, or several for a hearty supper. You can use a shortcut here: put the entire head of cabbage into the freezer overnight. The next day, remove the cabbage and place it on the counter. As the cabbage thaws, the leaves become soft.

For Dessert
Warm Ginger Pudding with Rum Butter Sauce fulfills a long enduring English tradition, when pudding steamed for hours and was served with brandy hard sauce. This pudding is just as good and is baked in a smidgeon of the time!

As they said in A Christmas Carol: The pudding is…"like a speckled cannon-ball, so hard and firm, blazing in half-a-quarter of ignited brandy, Christmas holly stuck on the top".
For more Dickens quotes on X-mas food, you know where to click. In the meantime, enjoy the feast!

Oyster Shooters

2010-12-09T19:34:00.001-05:00

Servings: 12 (or 6 if you are ready to party)
Preparation Time: 5 minutes

12 shucked oysters with oyster juice
1/3 cup ketchup
1 teaspoon prepared horseradish
Juice of 1 medium lime (about 1 tablespoon)
12 ounces tomato juice
12 ounces cold Vodka
Drops of Hot Pepper sauce

Place each oyster, with its juice, into the bottom of a tall (6-inch) shot glass (or martini glass).

Mix together the ketchup and horseradish. Place a dollop of this sauce on top of each oyster.

Pour in 1 ounce of tomato juice and 1 ounce chilled vodka over each oyster. Season with additional hot sauce (if desired). Serve cold.

Warm Ginger Pudding with Rum Butter Sauce

2010-12-09T19:30:00.003-05:00

Servings: 10 to 12
Preparation Time: 30 minutes plus baking

2 ½ cups flour
½ teaspoon baking soda
2 teaspoons baking power
1 teaspoon salt
2 teaspoons ground ginger
¼ cup butter (1/2 stick)
2 eggs
1 cup molasses
½ cup crystallized ginger, finely chopped
Zest of 1/2 medium lemon (about 1 teaspoon)
1 cup buttermilk

1 ½ cup butter (3 sticks)
2/3 cup brown sugar
1/2 cup dark rum
Zest of 1 medium orange (about 2 tablespoons)
½ cup heavy cream

Preheat oven to 325 degrees

Combine the flour, baking soda, baking powder and salt in a bowl. Set aside.

Use an electric mixer to beat the butter until soft.

Add the eggs and molasses and beat until fluffy.

Stir in the crystallized ginger.

Stir in the buttermilk.

Stir in the flour mixture.

Pour the batter into a Bundt pan that has been sprayed with vegetable oil spray. Bake for 1 hour.

Melt the butter and sugar in a sauce pan over medium high heat until the sugar is dissolved.

Stir in the rum and the orange zest.

Stir in the cream.

Serve the warm pudding with the warm sauce.