Turkey, basil, and nectarine paninis with balsamic vinegar

My dear readers, it has been far too long. You are most likely carrying on, as if nothing is missing in your lives, but I am having withdrawals. I cannot believe it has been four days since I have posted anything. There are many things I could hold responsible for this long lapse of time between blogs, namely a certain little guy who is in a stage that I will call really-fussy-and-cranky-unless-I-am-destroying-Mommy's-Calaphon-pans.

However, I cannot entirely blame my lack of time in the kitchen on the munchkin.
There was also, to put it bluntly, a failure. It was my first real failure at a dish that I thought would be blog-worthy. It just didn't make the cut. I really wanted it to, mainly because I took some pretty pictures of the ingredients.

My last reason for not blogging that I will bore you with is this: we are house hunting. Ugh.
I am learning quickly that this is not as glamorous as one would think. I originally thought that poking around in a bunch of old houses in Northeast Portland would be enjoyable. And it was, until we put an offer on one and we didn't get it. And then we looked at a bunch more that apparently already had offers on them. And then we realized that no matter what we buy, it will probably need work. Maybe a lot of work.
The process is chaotic and makes us both tense and exhausted. We usually arrive home late from house hunting and, because of the first mentioned reason, I have nothing ready for dinner. So, I make paninis.
They are so easy and, like pasta, you can pretty much throw anything into them and they taste amazing.
I really like the following combination, but some people- ahem, my husband- are not quite daring enough to try it with the nectarine, but he insists they are still good without.

Turkey, provolone, basil, and nectarine paninis with balsamic vinegar
(please excuse the lack of measurements, but really, they are just sandwiches.) 
loaf of good, fresh, artisan bread (I used ciabatta), cut into thin slices
olive oil
balsamic vinegar
turkey lunch meat (I used peppered turkey)
provolone
basil leaves
nectarines, sliced
Turn a pan or stove-top grill to medium heat. Lightly brush one side of a slice of bread with olive oil, then set it down, oiled side down. Pour a small amount of vinegar over the other side of the bread (about 1 tbsp). Layer meat, then nectarines, then basil, then cheese on top. Place another slice of bread over the cheese, and lightly brush with oil. Place on grill, then press down with another pan on the top of the sandwich. Grill about three minutes, or until grill marks are present and cheese is melting. Flip and grill, pressing down, on the other side about three minutes. Serve with a large side salad (and by that I mean Kettle pepper and salt crinkle chips, yum). Enjoy.

PS I promise something better is coming, because Friday is my birthday, and I must make something fabulous of course. Here are some hints for you:
1. I am collecting egg whites
2. I bought heavy whipping cream, bittersweet chocolate, and vanilla extract at the store today.
3. I am praying for fresh berries (so optimistic) to be available at the Farmers Market tomorrow.
If you guess correctly and post your guess in the comment section before Friday, you will win a free copy of my cookbook*

*minor stipulation- you must first get me a book deal, and your book will be scheduled to arrive sometime late 2015

Read more...

Happy Graduation Strawberry Scones

Parents, siblings, grandparents, aunts, uncles, and carloads full of distant relatives are headed to Corvallis this weekend. It is Oregon State University's graduation weekend.
This weekend makes me look back one year ago to my graduation weekend: the cap and gown, the parties, being handed my diploma... oh wait. I did not participate in any of that. I was 36 weeks pregnant.

(insert picture of me pregnant here... I seem to have deleted them all... can't imagine why...)

No, I did not sit in Reser Stadium for hours, crossing my legs in agony because I couldn't escape to use the bathroom, or waddle across the stage (still having to use the bathroom), or wear the cap and gown, looking like a ridiculous hippo in a tunic. My mind was on other small details that were to soon enter my life.
My husband's family and I did attend his engineering graduation ceremony (during which, I had to use the bathroom), and then we had a little party afterward. At this party, his grandparents gave me the best graduation gift ever: a cuisinart food processor. Although the whole idea behind the gift of a food processor was so that I could make baby food- which I did- I also love it for the ease it provides when making so many other things. Including scones.

Scones are easy to make regardless, but the food processor makes the process about five minutes. So, happy graduation to all you grads. And happy graduation to me. Have a scone.

Happy Graduation Strawberry Scones
makes 8 large scones, or 10 regular sized
adapted from allrecipes.com

• 1 1/2 cups whole wheat white flour
• 1 1/2 cups all-purpose flour
• 1/2 cup white sugar
• 5 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, cold (actually, I used a couple less tbsps than this, and they were still plenty rich)
• 1 egg, beaten
• 1 cup milk
• 1/2 cup strawberries, chopped
• 1/2 cup sliced almonds
• a couple tbsps turbinado sugar (sugar in the raw)

Preheat oven to 400 degrees F.
In food processor, combine flour, sugar, baking powder, and salt. Add butter, pulse until mixture is like a course meal. In a separate bowl, whisk together egg and milk, and add to flour mixture, pulsing until incorporated.
Turn dough out onto a lightly floured surface, and knead briefly. Gently knead in strawberries and almonds. Roll dough out into a 1/2 inch thick round. Sprinkle with turbinado sugar. Cut into 8 (or 10) wedges, and place on greased baking sheet, spread apart from one another so that they will not touch as they bake.
Bake 15 minutes in the preheated oven, or until golden brown. Let cool a few minutes before enjoying with a hot cup of coffee or tea. Enjoy.

Read more...

Corn encrusted chicken with fruity pico de gallo and cilantro lime rice

I have had corn encrustment on the brain lately. "Oh gross," you are thinking,"is she really going to tell us about her foot disease on a cooking blog?" But no, I'm not referring to some sort of foot disease. I'm talking about encrusting meat with corn meal, and then cooking it.

I really don't know why this idea popped into my head, but it has been there a while, and it won't go away. So today I decided I would finally do it.
Originally I kept thinking about corn encrusted halibut, but something (we'll call it lack of monetary means to support possible culinary disaster with expensive fish) stood in my way. So, the old standby: skinless, boneless chicken breast.

On a day like today- in the mid-seventies- you don't want to turn on the oven, so I decided to barbecue the chicken, and I was shocked (for some reason) when it actually turned out really good. This is a great summer meal because its light and fresh tasting, really simple, fairly healthy, and the rice dish could even be served cold so you wouldn't have to turn the oven on at all.

Corn encrusted chicken with fruity pico de gallo 
and cilantro lime rice
serves 2
1 jalapeno, minced
1 cup pineapple, diced
1/2 cup mango, diced
1 cup red onion, diced
1 tbsp lime juice
3/4 cup chopped cilantro, divided + more for serving
2 chicken breasts
1/3 cup cornmeal (such as Maseca)
salt and pepper
cayenne pepper
cumin
about 3 cups cooked rice
1/4 tsp salt
2 tbsp lime juice
several turns freshly ground pepper

for serving:

sour cream

cotija cheese

lime wedges

cilantro

Combine first five ingredients in a medium bowl, add 1/4 cup of the chopped cilantro. Mix and set aside.

Rinse the chicken breasts and pat dry with a paper towel. Season both sides of both chicken breasts with salt and pepper. Spread corn meal out in an even layer on a plate and sprinkle with cayenne pepper and cumin. Lay both chicken beasts onto the corn meal, then flip them, so that the corn meal sticks to both sides of the chicken. Heat a bbq to medium-high heat. Cook chicken on each side for about 8 minutes, or until a meat thermometer reaches 165.

Mix pre-cooked rice together with salt, lime juice, pepper, and 1/2 cup of the chopped cilantro.

Serve each chicken breast with a scoop of rice, the fruity pico de gallo, sour cream, cotija, lime wedges, and the remaining cilantro. Enjoy. 

Read more...

Silk Espresso White Russian Mocha Cupcakes

One day a week I am privileged to "work" at an incredible place called Silk Espresso in Gresham. (I put "work" in quotations because I actually consider it my day off. I get to drink amazing coffee and have adult interaction, enough said.)

I definitely consider myself a coffee snob/expert. Here are my qualifications: 1) I was born, raised, and currently reside in the Pacific Northwest 2) I have worked in the coffee business for four years 3) I have been to two coffee conventions (if you attend a convention about any subject that makes you an expert, and a nerd) 4) my wedding was coffee themed for Pete's sake, need I continue? 

My point is, I feel that I can recognize good coffee.

But Silk is not just good coffee; it is excellent coffee. The espresso is sweet, rich, and smooth. It pours out of the portafilter (coffee lingo) spout looking like liquefied caramel. It was at Silk that I was taught to smell the shoots- as well as watch and time them- to make sure they are pulling correctly. And Silk shots smell like a sweet piece of heaven... 

The tasty espresso is not the only reason Silk has a special place in my heart. I really love Silk because of relationships.

I know that may sound like an odd statement, but relationships are actually what makes Silk what it is. It seems to me that these relationships are what Silk means to the other baristas and to the customers that find sanctuary there as well. 

It's like this special place that connects us all to each other; and even though the only way I know some of these people is because I make their quad mocha with extra whip, through Silk I am able to touch their lives in a small way, and maybe even make it a little bit better.

The relationships that I have formed with the owner, the other employees, the regulars, and even those customers that come in once, and leave smiling- these relationships are the real reason I keep coming back for more Silk. 

Okay, before I get too gushy and misty-eyed (something that does not happen often with me), lets get to the sugar.

I wanted to make a cupcake that celebrated a classic Silk drink. But, oh! so many options. I decided that it had to be chocolate, so that eliminated Silk's caramel cream latte, made with real caramel and vanilla (perhaps a project for later). I considered Silk's PBJ (peanut butter and joe), but peanut butter and chocolate cakes are done so often together, plus I wanted something with a white cake so that it would show off the coffee granules embedded in the cake. Silk has many white mochas, but I thought the white russian would be adventurous, so I took it on. I am pleased with the results, especially the super simple kahlua buttercream frosting which is, if I do say so myself, to die for.

Anyways, these cupcakes are definitely for coffee lovers. In fact, I enjoyed one with my freshly brewed cup of Silk coffee this morning. Yup, that was breakfast... you won't judge me for it when you try them.

Silk Espresso White Russian Mocha Cupcakes

White Chocolate Mocha Cupcakes

Makes about 18, I think. i filled the tins way too full and only ended up with 12. Really, you should be making about 18. Remember to fill the unused tins with water so avoid burning the tins while they bake.

1 1/2 cups flour

3/4 tsp baking powder

1/2 tsp baking soda

2 tbsp finely ground Silk espresso 

1/2 cup low-fat plain or vanilla yogurt

1/4 cup milk*

3/4 cup sugar

4 tbsp + 2 tbsp butter

1/2 tsp salt

2 eggs

5 to 7 oz white chocolate**

about 18 chocolate-covered espresso beans, or plain espresso beans for garnish (chocolate shavings or white chocolate chips would also be cute)

Whisk together flour, baking soda, baking powder, and espresso. Measure out and whisk together yogurt and milk. Set aside.

In an electric mixer, beat together sugar, 4 tbsp butter, and salt until light and fluffy. Add eggs, one at a time, beating well after each egg.

In a double-broiler, or a make-shift one like I used by putting a stainless steel bowl on top of a pan, bring the water to a simmer. Melt the remaining 2 tbsp butter in the double-broiler, and add chocolate. Stir the chocolate, watching it the whole time as it melts (it's a beautiful thing). As soon as it has completely liquefied, add it to the butter/sugar mixture in the mixer, with the mixer on a low speed. 

Once the chocolate has been fully incorporated, add about a third of the flour/espresso mixture. Then add about a third of the yogurt. Continue to alternate adding the flour mixture and yogurt, ending with the flour. Mix until the batter is smooth. At this point, you must try the batter. It is amazing, like the consistency of mousse. 

Pour batter into prepared muffin tins, filling tins 1/2 way. No more. (trust me on this one)

Bake 15-20 minutes -until toothpick inserted in center of cake comes out clean- at 350. Remove from oven and let sit in pan 15 minutes.

* I did not add milk to the batch I made; I only used the yogurt. However, after a day of refrigeration, the cupcakes were a little dry, so I added the milk to the recipe for moisture. 

** I used 3.5 oz (well, more like 3 oz because I had to sample for recipe related reasons, of course), and I just don't think the white chocolate taste came through enough. I feel completely comfortable telling you to at least double the amount I used. 

Kahlua Frosting

1/2 cup butter

2 1/2 cups powdered sugar

3 tbsp kahlua... If you are a minor, you could substitute really strong coffee (or straight espresso), but I would suggest just waiting until you're 21 to make this frosting. It is well worth the wait.

(note- I originally made the frosting with 1/3 c butter, 1 3/4 c powdered sugar, and not quite 3 tbsp kahlua, but it was just not enough frosting; however, this may have been due to my snacking -er, I mean, testing- so if you make it, let me know how the cake to frosting ratio is for you)

Beat together butter and powdered sugar with a handheld electric mixer until light and fluffy. Add kahlua and beat until evenly incorporated.

Spread an even amount of frosting on each cupcake. Garnish with chocolate-covered and plain espresso beans. Enjoy.

Read more...

Roasted asparagus crostini with ricotta, bacon, and caramelized onions

Unlike some people I know, I am not hip or trendy. Although I am addicted to designer jeans -and so ashamed of this fact, but, c'mon they're like a second skin- I will never be caught dead in those trendy jeans that are out to suffocate everyones ankles. Nor will I ever be able to pull off the adorable short A-line hair cuts. I never wear high-heals, and my toes do not peep well, so those are out too. I'm trying to get into the new belting thing, but even that is iffy.

No, I am far too practical, and I like things like Subarus and Birkenstocks that never really go out of style, mostly because they were never really in style. However, when it comes to food, I think I could be trendy.

A food blog for starters. Those are trendy, right? I mean everyone and their mom seems to have one. Another hot trend in the culinary world right now: crostini.

And so, crostini has been on my mind lately. I almost literally threw this meal together, so I don't really have any exact measurements for it, but I will say, it was quite tasty.

Roasted asparagus crostini with ricotta, bacon, and caramelized onions
about 4, maybe?
1 white onion
6 or 7 pieces bacon (I used turkey bacon)
1 bunch asparagus
loaf of good artisan bread (I used ciabatta; you probably won't use the whole thing, but I wouldn't judge you if you did)
ricotta cheese (low or whole fat, don't bother with the fat free stuff)
plenty of olive oil
To carmalize onions, cut the onion into smallish pieces and toss in a saucepan with a splash (1 tbsp?) of olive oil and a pinch (1 tsp?) of brown sugar. Cook on medium heat for 20-30 minutes, stirring every few minutes to avoid burning. Set aside when deep brown and soft. Do not wipe pan, but use it to cook the bacon, also on medium heat, until crispy. Then crumble bacon and set aside.
To roast asparagus, I will use Cindy's recipe that she shared from her comment on this recipe. (thanks again Cindy!) Wash and trim asparagus, then cut into 1" pieces. Toss together with some olive oil. Lay on a rimmed baking sheet in one layer, season with salt and plenty of pepper. Roast in oven for 10 minutes at 425.
To grill bread, cut into 1/2" slices. Brush lightly with olive oil. Lightly is the key here; olive oil has a low smoke point, and the bread will burn quickly if you coat the oil too thick. Then place on grill (stove top grill or bbq). Apply gentle pressure to the top of bread and count to 30. (A George Foreman grill would be great for this.)
Flip bread and count to 30 on the other side.

To assemble crostinis, spread bread with ricotta, then top with bacon, onions, and asparagus. Drizzle olive oil, balsamic, or lemon juice over top. Enjoy.

Dessert idea: spread crostini with ricotta, sprinkle with berries, and drizzle with honey.Mmmm....

Read more...

Pasta with chicken sausage, spinach, and asparagus

Today was the best kind of busy day: one filled with joyful family events. But when we finally arrived home in the evening and I heard the reoccurring five'o'clock question, "What's for dinner?", I had no answer. Oddly enough, this always excites me.

I enjoy the thrill (I guess I'm easily entertained) of throwing left over odds and ends together in an attempt to make a meal look like it was premeditated.

 


Today, I started with the asparagus that was trimmed and ready to be steamed. Then I realized we had chicken sausage that I needed to use. For the meals' starch, the go-to answer: pasta. There were left over kalamata olives from this recipe, and left over pinenuts from that recipe... and the rest just sort of happened. It's a simple dish, really, so throw it together anyway you want.

Pasta with chicken sausage, spinach, and asparagus
serves about 7 or 8
2 tsp olive oil
2 large chicken sausages
1/2 lb (or 8 oz, or a large handful) whole wheat spaghetti noddles
1 large piece shallot, minced (about 2 tbsp minced)
3 large handfuls spinach (about 3 cups)
1/2 lb asparagus, washed, trimmed, and steamed but still firm,* and then cut into about 1" pieces
salt and pepper
juice of 1 really large (or 2 small) lemon
1 cup pecorino romano cheese,** grated
1/2 cup toasted pinenuts
1/2 cup kalamata olives, sliced
Heat olive oil over medium heat in a large sauce pan. Add chicken sausages to pan. Cook the sausages a few minutes, turning them to brown the outside of the sausages. Remove them from the pan (but do not wipe pan) and slice into about 1/2" pieces. Return to pan with the shallots. Turn sausages every few minutes in order to brown both sides.
Bring a large pot of water to a boil. Add noodles and cook until al dente.
When pasta is done, drain it and add it to the sauce pan with the sausages and shallots. Add spinach also and toss, scraping the bottom of the pan to allow noodles to soak up oil. The noodles should begin to brown slightly from the oil, and the spinach should begin to wilt from the heat of the noodles. Add asparagus. Season with a generous amount of salt and pepper, and squeeze lemons over the pasta. Toss to coat.
Each serving of pasta dish should be sprinkled with about 2 tbsp cheese and 1 tbsp each pinenuts and kalamata olives. Enjoy.
*if you do not already have a method for steaming asparagus, here is an easy one: place trimmed, washed asparagus into a microwave safe dish in one layer. Add about 3 tbsp of water. Microwave about 3 minutes, or until cooked but still firm (you don't want mush!)
**this is a really salty, delicious sheep's milk cheese; it can be substituted for parmesan or asiago

Read more...

Nectarine lime crumble

My dear "followers," I hope you haven't given up on me. What yesterdays post lacked in imagination (and butter), todays is sure to make up for. The story behind this recipe begins sadly, but ends deliciously.

Lately, I have been craving something sweet. When grocery shopping last week (at my awesome locally owned grocery store) I decided to purchase a huge bag of chocolate chips from the bulk section. However, I became distracted while chatting with the sweet gal who works specifically in the bulk section. You see, she informed me that they were expanding this section, and she asked me for suggestions of foods I would want to be able to purchase in bulk. I was so overwhelmed/excited that I stood stammering for about five minutes trying to articulate all of the foods that would fit into that category. It was at this moment that I made my great mistake: carob.

I bought carob chips instead of chocolate chips. Like, a lot of carob chips. For those of you who have not had the pleasure of biting into something you think will delightfully satisfy your chocolate cravings, only to be met with the distinct yucky sweetness of carob, let me just tell you: it isn't good. Comparing carob to chocolate is like comparing margarine to butter, non-dairy hydrogenated alternative to real whipped cream, Pee Wee Herman to George Clooney.. okay, getting carried away again... but, in all seriousness, this is not a mistake you want to make. 

Utterly crushed (I'm not dramatic at all), I decided to make something else chocolate. At this point, the only real chocolate in the house was cocoa powder. So, I thought it may be fun to try chocolate granola (hopefully a recipe of chocolate granola will be on its way soon). I was only making a small batch, so I decided my toaster oven would be the best appliance in which to cook my experiment. Wrong again. Apparently, things cook much faster in the toaster oven. So fast, in fact, that the smoke alarm was practically going off about 15 minutes after I put the granola in. Frustrated, I decided to take up my dessert project another day. 

That day was today, and the result was nectarine lime crumble. It is sweet and fresh tasting; a perfect summer dessert to pair with ice cream or frozen yogurt. I made a small batch (only about four or five servings), but it could easily be doubled by using twice the ingredients (obviously, hence "double") and making two layers of the nectarines. A double batch would probably bake about 25-30 minutes. 

Nectarine lime crumble

about 4 or 5 servings

zest of 1 lime

1/3 cup all-purpose flour

1/3 cup brown sugar

3 or 4 tbsp butter, chilled

3 or 4 nectarines, sliced

1 tbsp honey*

1 tbsp fresh lime juice (about 1/2 of a lime)**

vanilla ice cream, for serving (or plain yogurt, then you could justify it as a breakfast food)

Preheat oven to 375. In a small bowl combine flour, zest, and sugar. Cut in butter with a pastry blender or a knife until butter is in pea-sized pieces. Lay nectarine slices in one layer in a pie dish. Drizzle with honey and lime juice. Sprinkle flour mixture evenly over top. Bake about 15 minutes, until bubbly and golden on top. Serve with a large scoop of vanilla ice cream. Enjoy.

*the nectarines are already plenty sweet, as is the crumble topping, so the honey could be omitted and you would still have a sweet-tooth satisfying dessert

** my husband thought there was too much lime (I did not), so if you want to be on the cautious side, perhaps add only 2 tsp of fresh lime juice instead of the tbsp. 

Read more...

Beat the heat iced tea

(Warning: this recipe is so easy that when you get to it you will most likely roll your eyes, sigh "duh" under your breath, and wish you had been using your time to read this recipe instead.)
I am little embarrassed about my last post. But how was I to know that the temperature would jump from the 50's to the 80's in a matter of days? Consequently, in the typical Oregonian style, I am preparing for the heat. Heat is really the only extreme weather we prepare for as Oregonians. The majority of us seem to think an air conditioner that is used about one week out of the year is more necessary than an umbrella that could be used, oh say, about 300 days out of the year. Anyway, today was beautiful, but tomorrow is supposed to be in the mid-eighties... my husband is already complaining.

So, in the interest of staying hydrated, here is a "recipe" for some really refreshing iced tea. I would suggest making it tonight, or in the early morning... I would hate for anyone to over-exert themselves in the ensuing heat wave.

Is this really a recipe? iced tea
2 tea bags black mango or peach tea
2" piece of fresh ginger, peeled
Put tea bags and ginger into a boiling-water-safe container (you can use tupperware, I use a mason jar). Bring one pint of water to a boil, add water to container and cover. Let sit a few hours before pouring over a large glass of ice. Enjoy.

Read more...

Mediterranean inspired meatballs with orzo and roasted tomatoes

It is June. Officially. And it is pouring outside. A "flood warning" (meaning larger than normal puddles) has been in effect where I live for the last week. I am beginning to wonder, as every person in the Pacific Northwest does this time of year: will summer ever come? I mean, sure we had those sunny teaser days when we all think: "Here it is! Sunshine every day until October!" But then, the rain starts again.

This year, however, I am determined to embrace the never-ending gray sogginess outside my window. After all, I am a true Oregonian in every way, and come mid-September when we will have endured four of five straight weeks of nothing but sunshine (ugh), I will be getting a little irritable and whiny, as does every other native here, pining after days when we can pull the sweaters out of storage under the bed and make chili for dinner.

So, I have decided take advantage of the gloomy weather and look on the bright side (figuratively speaking, of course). Because clouds and rain mean that comfort food is still in season, and bathing suit season is not yet upon us. Hallelujah.

And so, this recipe is a nod to the absence of laying poolside in next to nothing. It is pasta and meatballs. Gray clouds? Bring 'em on!

Mediterranean inspired meatballs with orzo
serves somewhere around 4 or 5
3 tomatoes on the vine, sliced
cooking spray, a little olive oil, salt and pepper
1 1/2 cups orzo pasta
1 tbsp olive oil
1 cup bread crumbs
3/4 cup parsley, chopped, and more for garnish
3/4 cup white onion, chopped
1 tbsp olive oil
1 egg, lightly beaten
1 cup feta cheese, crumbled
3/4 lb ground turkey
1 large lemon
1 tbsp olive oil
2 tbsp vegetable oil
1/4 cup kalamata olives, sliced
Preheat the oven to 350. Cover a baking sheet with aluminum foil, spray with cooking spray. Place tomatoes on the sheet in one layer. Drizzle with olive oil, season with salt and pepper. Cook for about 1 hour. Meanwhile, prepare pasta and meatballs.
Bring a large pot of salted water to a boil. Add orzo and cook about 10 minutes, or until no longer chewy. Turn off heat, drain the pasta, then return it to the pot. Stir in 1 tbsp olive oil.
Combine bread crumbs, parsley,onion, and 1 tbsp olive oil in a food processor. Pulse to combine. Put this mixture in a large bowl. Add the egg, feta, and turkey. Zest the lemon and add the zest to the turkey mix. (then cut the lemon into wedges and serve the wedges with the dish) Combine the turkey mixture together with your hands. Form about 16 meatballs out of the mixture. Then heat 1 tbsp olive oil and the vegetable oil over medium-high heat in a small sauce pan. (I did mention that this was not a low-fat dish, right?) Carefully add the meatballs to the pan in three batches, about five meatballs per batch. Let brown on one side for about two minutes, then flip and let brown on the other side for two more minutes. Then cover the pan and let the meatballs cook about eight minutes. Transfer to a dish and repeat with the next two batches.
Serve meatballs over the pasta, topped with kalamata olives, roasted tomatoes, and lemon wedges to squeeze over the pasta. Enjoy.

Read more...

Chicken, blue cheese, and rosemary ravioli with balsamic vinegar and pinenuts

In the last ten months, since James was born, I have learned a lot about human curiosity. For the first few months of his life, it was simply: "Who are these people?... Where am I?... What is everything around me?" Now, it is becoming a little more complex: "What happens if I turn on the sink, then sit in it?... Can I stand up by myself and pull my diapers out of the drawer?... What does a lemon taste like?"

James' questioning nature is exhausting. I have to constantly anticipate what he will try to do next ("I wonder if I could pull myself up with one hand, and try to grab Mommy's mug of hot coffee with the other?")
But, I realize that this is the way he will grow and develop.

 

And, of course, I will relate this lesson to cooking. Where would the culinary arts be, after all, if mankind was not inquisitive by nature? If no one had ever asked: "What if I beat egg whites continuously until they could stand on their own, then gently fold them in with their yolks and bake the whole kaboodle?" the souffle as we know it would not exist. I could get really carried away with this metaphor, but, in the interest of saving time and just getting to the recipe already, I will just say that it was in the spirit of curiosity that I developed this dish.

 

I had the most beautiful wedge of smoky blue cheese and I couldn't figure out what to do with it, but I knew it had to be something fabulous and unusual. Pasta always seems to be the answer, so I decided on ravioli. The quickly browning rosemary in the fridge furthered my inspiration. I wanted a little extra texture for the ravioli filling without adding any more strong flavors, thus the chicken. 

The tastes were already complex and rich, so a sauce would have been too much. Vinegar seemed the perfect option, and pinenuts for some crunch. Voila: chicken, blue cheese, and rosemary ravioli with balsamic vinegar and pinenuts was created. Whew. 

Chicken, blue cheese, and rosemary ravioli with balsamic vinegar and pinenuts

Makes about 16 raviolis
Chicken (you could also use leftover chicken that you already have)
1 skinless boneless breast
salt and pepper
2 tsp olive oil
Rinse the chicken breast and pat dry with paper towel. Sprinkle pinch of salt (4 turns on salt mill) and pinch of pepper (about 5 or 6 turns on pepper mill) on each side of breast. Heat olive oil over medium-high heat. Add chicken to pan. Cook three minutes on each side (make sure browning occurs on each side), then turn heat down to medium and cover, cooking about 20-25 more minutes, or until a meat thermometer shows middle reaching 165. Remove the chicken from the pan, and shred/chop it into small pieces for the filling. Using a spatula, add the pan drippings to the ravioli filling.
(I cooked two chicken breasts and used about 1 tbsp oil. I saved the other chicken breast and will use it for something else. This gave me more oil and drippings to use for the filling, so I recommend it.)
Filling
1 cup crumbled blue cheese
1 1/2 tbsp finely chopped fresh rosemary (plus sprigs for garnish)
1 cup shredded/chopped chicken
drippings from chicken recipe
32 wonton wrappers
balsamic viegar and pinenuts, for serving
In a bowl, smash the cheese, rosemary, chicken, and chicken drippings together with the back of a fork.
On a dry surface, lay out 16 wonton wrappers. Scoop about one tbsp of the cheese mixture onto the middle of each wrapper. Wet the edges of each wrapper and place another wrapper on top, pressing edges together with your fingers. Try to avoid getting air bubbles in with the filling.
Bring a large pot of water to a boil. Drop in about four ravioli at a time so that they won't stick to one another while cooking. Let cook about two minutes each, allowing them to rise to the surface of the water. Remove with a slotted spoon.
Serve the ravioli with vinegar for drizzling and pinenuts. Garnish plates with rosemary sprigs. (I served the ravioli with red wine and big piles of steamed asparagus, which I highly recommend.) Enjoy.

Read more...