Susan's Kitchen Mixer

Thai Pho Soup

2011-10-23T22:13:00.001-04:00

I made this pho soup after having some at a restaurant, I tried to reverse engineer it.

First, I sautéed one small white onion in a little olive oil, added two cloves crushes garlic and about two teaspoons shredded fresh ginger, I added about 3/4 cup mushrooms (I wished I had the black ear type) . Then I added 32 oz seafood stock, 1/2 lb. Fresh lomain nooddles, 1 teaspoon oyster sauces, 2 teaspoons fish sauce, 1 tablespoon sriracha sauce. Bring to a boil. Reduce to simmer. Add 1 tablespoon fresh Thai Basil, 1 tablespoon cilantro , 1 tablespoon mint and 1/2 lb. fresh shrimp. Simmer two to three minutes. Add 1/2 lb. mung beans, simmer one more minute. Enjoy!

Note: amounts are estimates.

Festival of Leftovers

2011-09-10T16:19:00.001-04:00

Today I needed to eat some stray items in my fridge, freezer and pantry, so here is my lunch:

Trader Joe's Couscous with lentils and baby garbonzo beans, turkey sausage, onions, carrots and zucchini. It was good, but I think I'll use the shredded veggies next time and maybe add some garlic and spinach. What is hanging out in your kitchen that you want to use up?

Breakfast

2011-08-09T09:38:00.000-04:00

So one of my favorite things to do with left over potatoes is to make hash browns. Luckily for me, my Dad feels the same way. Here is the yummy breakfast that he made today. Cheese omlette with turkey sausage and hash browns. He used his bacon press to get the hash brown crispy.

Grilled Lamb and Yogurt with Black Forrest Sauce

2011-08-08T22:32:00.000-04:00

So, more vacation cooking with my Dad, here in Colorado. The funny thing is when I'm at my Dad's, I don't cook at all. I return to the kid, at least now he lets me do the dishes. As a person who lives alone, it is pure joy not to have to cook and clean up. Here is one of our dinners:

Grilled Lamb Loin Chops with Pommery Mustard, fresh corn (cooked only for 3 minutes) and boiled potatoes.

Dessert was frozen yogurt with his latest project,
Black Forest Sauce (cherry with coco sauce) and chocolate sauce. The recipe is from the Ball Complete Book of Home Preserving. So yummy with leftovers for lunch.

Cookbooks

2011-08-08T11:16:00.000-04:00

I love to see how people keep their cookbooks. Here at Casa de Dad, he has not a shelf, but an entire bookcase of cookbooks. I love how he has enough room to have not only his books, but little art/bookends. My aunt make one of the pottery pieces, one bookend is made from the bricks of the building my grandfather had his dental practice in for years, the ducks were purchased on a trip to Montreal, so more memories with the books.

Here is the go to classic section. I love to look at his Better Holmes and Garden Cook from the 1960's "new" recipes.

Here is his Mexican food on the right and canning section to the left. Only a tough guy like my Dad can pull off the cute bear in the bookcase. Here is one of his favorite books.

Dad's Canning Stash

2011-08-07T16:16:00.001-04:00

My love of food came from my parents. I'm visiting my Dad this week and he was as eager as 1st place science fair winner, to show me this:

His canning stash for his Christmas care packages. I can't reveal all the goodies, but here are two gems.

Cherry and chocolate!

Pineapple Chipole Salsa!

Oh there are going to be some happy faces at Christmas Time.

Mixing Up the Salads

2011-08-07T14:45:00.000-04:00

I have so many wonderful salads that I love to make in the summer, but sometimes I don't have all the right ingredients for one, in that case I like to mix-up the recipes. here I have a lovely mixed green salad with grilled chicken and cilantro lime salad dressing (from Florida Style Grilled Chicken Salad).
This post has brought to my attention that I have not posted this salad, so you'll just have to wait until I make this. It is from the book list here.

Angel Eggs

2011-07-23T21:39:00.001-04:00

Today, I was lucky enough to have my little friend L. make me lunch. This her Grandma A's famous Angel Eggs.

In the Western lore of my family we called them Cowboy Eggs. This was a piece of bread, with a hole cut out by a glass, then toasted in a pan, one egg in the hole and one added on top. Flip the whole thing and serve with the cut out on top. Enjoy with someone who can make you laugh!

No cook dinner

2011-07-17T22:12:00.001-04:00

I confess that I am trying to get into shape (to say again would be stretching it). So I got up early on a Sunday and took a spin class. It ruined my whole day. I can hardly walk, fell asleep in my car in the driveway and I just hope I can walk at work tomorrow. So dinner needed to be super simple with good protein for my recovery.

Here it is....
2 ears fresh corn
1 mango
1/2 can black beans
1/2 avocado
Juice of one lime
1 tablespoon fresh cilantro
Salt and pepper

I also added one slice fresh cooked turkey breast from Whole Foods. Took me less that 5 minutes to make.

So yummy and filling. I even have enough for lunch tomorrow.

Home Made Brunch

2011-07-16T13:29:00.001-04:00

A wonderful Saturday morning here in Boston. I wanted a healthy but filling brunch (to counter act my dinner at the movie theater). One egg and two egg whites omelet with sautéed zucchini, onions and red peppers. A touch of goat cheese and cilantro gave it an extra kick.

Ice coffee and strawberries to finish! Stay tuned for movie fun.

Hummingbird Cupcake

2011-06-25T10:55:00.001-04:00

So, while I was picking up a cake for my brother-in-law's celebration. I saw this at Butter Cup Bakery. It is a hummingbird cupcake (banana and pineapple cake with cream cheese frosting). The cupcakerista said it was devine and she was on the money! Now to the party.

Location:E 52nd St,,United States

Travel Snacks

2011-06-23T21:18:00.001-04:00

Tonight I'm traveling to NYC for my monthly trip. I leave straight from work. After one unfortunate trip where I ate three boxes of cough drops and a pitty granola bar from my seat-mate (who I think was rightly concerned for her own safety); I now pack/buy a meal to go.

Tonight I had the left overs from my farmer's market find. Cricket Creek Farm Cheese. I had the Lavender and Honey soft cheese with a seeded Trader Joe's cracker. It was risky to eat while traveling, but I was hoping the Lavender would keep me calm. Veggie sushi rolls and a pear rounded out the meal. Extra napkins and a side of purel are always good things to keep in the lunch box.

- Posted using BlogPress from my iPhone

Ashley Merriman

2011-06-19T09:11:00.001-04:00

So, one of my work friends, asked me if I wanted to go to a fundraiser where Ashley Merriman would be cooking (this was for the St. Mark's School). Ummm, of course I wanted to go. First, let me say, I'm a fan of Top Chef (but maybe a bit less now). One of the parents from St. Mark's hosted this get together, so it was also a chance to see a beautiful kitchen. I felt like a kid getting to meet a rock star, it was a real honor and the food was wonderful....

She started with mussels, she talked about how she is using smoked trout at the restaurant in NYC where she works, Butter, with the mussels, but she used a smoked herring since she did not have her entire bag of tricks with her. Just watching her flip the food, arrange her space, using all her senses was like watching a pro athlete. Sorry I don't have the exact recipes, I was too star struck to write it all down. She sauted garlic, then added the muscles, the stock, the fish, and finished with some butter and fresh thyme.

Here is the end result (this picture is blurry, it is not your eyes).

Okay, I'll break up into more than post....stay tuned for more.....

"Ancient Grains for Modern Meals" by Maria Speck

2011-06-18T23:25:00.000-04:00

You must buy this cookbook....Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More. I was fortunate enough to hear Maria Speck speak, then cook from her book at Sofa (I have posted about this wonderful place before). So, the evening started with some lovely wine and the cafe was closed, so we had to come around to the back part of the kitchen. First let me say, the place was SPOTLESS. Maria started with a little bit about how she got was inspired (from her parents' traditions), then she cooked one dish for us. It was Quinoa with dill, zucchini, currents and scallions.

Maria was so informative about using grains and her passion was contagious. Her husband came along as well and they are a very sweet couple. We received copies of the book as part of the cost for the evening. I was afraid to look through the book with my greasy paws, but it was hard not to open it right away. The staff from Sofra made muffins, barley sliders and a shrimp dish that I completely forget what the grain was in it.

So this book has stunning recipes, photos that will make you drool and it is full of wonderful information. So, use my link here or go to your local book store and get this book. I'll be cooking my way through this book this year.

Here is Maria in the kitchen talking, sorry for terrible photo. Stay tuned for the meals I've made from the cookbook.....

Yikes, it has been awhile

2011-06-18T14:10:00.000-04:00

Well,

I fell of the blogging wagon, but hopefully I'm back now.....here are two cupcakes from Butter Lane in NYC. I had a Groupon for 1/2 dozen cupcakes. So what I liked about Butter Lane, was that you got to pick the cupcake and the frosting. So, I went with two vanilla, two chocolate and two banana. What is pictured here are the chocolate cupcakes with cappuccino frosting and raspberry frosting. The cake was moist and not too sweet, a wonderful combination. The show stopper was the banana cupcake with the caramel icing with a touch of popcorn of the top. Sorry no photo of that one, I was on the bus home from NYC and it was gone before I realized I didn't take a picture.

Mantra

2011-02-25T09:40:00.000-05:00

So, my friend Mary had a Groupon expiring for this restaurant, so we traded, she got my Cross Country Ski Groupon at Weston Ski and I got her one for $40 for dinner at Mantra. I hate to say this, but I think I got the better end of this deal. So, I went after work during the week. There was a corporate event that night, so it was pretty crowded. I didn't make a reservation, so the only table was a high top just off the bar. Not my first choice, but I decided to go with the flow. After a long wait, the wait staff found me.

I started with garlic and spinach naan. This was like listening to a beautiful musical solo playing all the parts of a complicated harmony.

The naan came with this tomato cranberry chutney. This was very good, the right balance of sweet and acid, but it was served super cold, not to my liking.

This is the main dish, Goat Cheese and Potato Tikki--Caramelized eggplant, sautéed spinach and tomato coulis with fenugreek. The tomato coulis was out of this world. The spinach was a bit salty. I enjoyed the presentation, but I needed a sharper knife to cut the eggplant skin.

I still had some money left, so I went the bread pudding at my server's suggestion. This was a dessert for dessert lovers (that would me!). It had fresh fruit, chocolate sauce, ice cream, carmel sauce and white chocolate crumbles.

Next time I'm going to the Naan bar (and I hope my Dad is in town for that adventure).

More Melts!

2011-02-24T21:23:00.000-05:00

Okay, this was my favorite this week! The left over Buffalo Mozzarella Cheese, some pancetta and onions cooked a little pancetta grease. I know that sounds so much more worse than it is, in fact it was so yummy.

Melts

2011-02-22T07:50:00.002-05:00

I talk to my Dad almost every day. Many of our conversations are about what to eat or how to prepare something. When you live alone, you have a different perspective on meals. I miss the evening family meal, but I can have that with my Dad and our cell phones. We were talking the other days about pizza and he said that he had been having melts on flat bread as a quick pizza alternative.

So, this started me on the path, nothing is quite like a warm melty sandwich on these cold days. This is roast beef with some leftover cheese I had in the fridge, cooked in the broiler until yum!

Here is today's sandwich, turkey, muenster cheese, yellow tomato, oil olive and mustard. So yummy when you know you have to go out and shovel and it gives you a little extra.

I can't help myself Buffalo Mozzarella

2011-02-21T09:48:00.000-05:00

So, I went to the store armed with a list. I had been home sick a few days before, so bread was what I really needed to keep things calm. I was starving (never, never do this, I know this!). Then I walk by the table, ohhhh, I asked "What is that?", Buffalo Mozzarella, no vinegar in the brine, I had one taste.....
You know where this is going. It was sweet, creamy, not salty, and melted on my tongue. Hey, cheese goes with bread right?

So then I go to bread section, they over baked for the school vacation so buy one get one free. Oh man this bad for me. Then I see these yellow vine ripe tomatoes, fresh basil after a small backtrack. I'm done.

Gravy Train Braised Chicken and Tamarind Roasted Vegetables

2011-02-14T07:32:00.000-05:00

A friend was having surgery and I wanted to make a dinner to bring over for her and her family. I went with the braised chicken, but they only like the thighs, so I just used them (I still put some pear under the skin).

The chicken is from a previous post Braised Chicken and the veggies are from from The Splendid Table Newsletter. I love her show on NPR and listen to the pod casts. Here is the recipe:

Tamarind-Spice Glazed Roast of Brussels Sprouts, Onions and Chickpeas

Serves 3 to 4, and doubles easily
10 minutes prep time; 40 minutes oven time
Serve hot, at room temperature, or reheated. The roast keeps for 2 days in the refrigerator.

Tart, slightly sweet and subtly spiced, this is the soft side of Indian spicing. Along with the sweetness of onions, you'll taste the hint of orange that ground coriander always brings, the funkiness of cumin, and the sweet nutlike quality of roasted chickpeas.

Piled in a soup bowl with a finish of tamarind and plain whole-milk yogurt, the roast is a full supper. That touch of tamarind brings up all the other flavors.

Add a scoop of rice to the bowl and that, combined with the chickpeas in the recipe, will give you a complete protein – the same nutrition as eating a chunk of meat, but without the fat.

Cook to Cook: Tamarind tastes of dense, sour dried fruit with a strong sense of citrus and a lingering sweetness. You must try it. You can find tamarind concentrate in Asian, Hispanic, and Mediterranean groceries, and in some supermarkets. The brand we like is Tamcon. Once opened, it keeps for a year in the refrigerator. Tamarind drizzled in whole-milk yogurt is the stuff of dreams.

3 large garlic cloves
2 tightly-packed tablespoons fresh coriander leaves
One 1-inch piece fresh ginger, peeled and sliced thin
1 large red bell pepper, cut into 1/2-inch pieces
1/2 to 3/4 pound Brussels sprouts, quartered
1 large or 2 medium red onions, cut into 1/4-inch wide wedges
1 tightly-packed cup arugula, curly endive, or spring mix, torn into bite-sized pieces
One 15-ounce can chickpeas, rinsed and drained
1 teaspoon Crossover Spice Blend (recipe follows), or a blend of ground coriander, ground cumin, and freshly-ground black pepper
1-1/2 tablespoons tamarind concentrate, or 1-1/2 tablespoons lime juice with a little grated zest and 1/2 teaspoon sugar
1 tablespoon brown sugar
1/4 to 1/2 teaspoon kosher or sea salt
4 tablespoons cold-pressed vegetable oil or good-tasting extra-virgin olive oil

Finish:

1 to 2 tablespoons tamarind concentrate (optional)
1/4 cup fresh coriander leaves
1 cup plain whole-milk or low-fat yogurt (optional)

Heat the oven to 450°F, and put a large shallow pan on the middle rack (a half-sheet pan is ideal because you don’t want to crowd the vegetables).
In a food processor, combine the garlic, fresh coriander leaves, and ginger. Process until chopped fine – don’t puree them.
Turn the mix into a large bowl. Add all the other ingredients except the finishing seasonings. Toss to blend. Carefully turn the mixture out onto the hot pan, spreading the pieces to cover the entire pan. Roast for about 40 minutes, turning often and scraping up the brown glaze from the pan's bottom. Once the peppers are tender, the greens browned, and the chickpeas crisp, the roasting is done. Brussels sprouts may still have some firmness, which is fine.
Taste the vegetables for seasoning, then turn them into a serving bowl. If using the tamarind, blend it in. Drop the coriander leaves over the vegetables, and pass the yogurt separately.

Crossover Spice Blend
Makes about 3/4 cup
Keeps for 3 to 4 months in a dark, cool cupboard
There is a trio of spices that easily crosses borders from North Africa to the Middle East, to India, to Mexico: cumin, coriander, and pepper. Make up this foundation blend, then alter where needed as you take it from cuisine to cuisine. For instance, Morocco might demand the addition of sweet paprika, while an Indian recipe could call for more coriander and black pepper, and Mexico more cumin and the addition of ground chiles.

Rub or sprinkle the blend over vegetables and meats when roasting, sauté it into stews and soups, and use it as a finishing spice on salads and grains. Try mixing the blend with an equal amount of brown sugar and rubbing it into meats before placing them on the grill. That same mix offers a new take on grilled fresh pineapple.

Cook to Cook: You can tease even more flavor from Crossover Spice Blend by freshly grinding whole cumin and coriander seeds.

1/4 cup ground cumin
1/2 cup ground coriander
1/8 cup (2 tablespoons) freshly-ground black pepper

Blend the spices together in a jar, and seal. Store away from heat and light.

I didn't make the crossover blend, but when I delivered the meal my friends ate the tamarind with the chicken and said it was delicious.

The Winner is.....

2011-02-13T08:53:00.002-05:00

So, in December I had a contest for what was in your pantry. Jeanne was the winner so on my last trip to NYC we made a cooking date. She picked the menu, Thanksgiving Lasagna, Jeanne is an long time friend that I do not see that as much as I'd like, when we do get together, it is full of fun.

I have not had a cooking date in awhile, so it was great fun. Jeanne's daughter has been doing a lot of the cooking and she is a vegetarian, so she wanted to make something that would be enjoyed by everyone.

The recipe was easy and it helped to buy many of the ingredients pre-cut. It was fun to spend time visiting and cooking, not just cooking to get the meal on the table. It was easy to assemble, and ready to go into the oven.

Now, here is the way to enjoying cooking!

The finished product! Here is the recipe, cut from a magazine. I couldn't find where it was from, but I do have the scan of it. Saving clippings, now that is a topic for late.

http://issuu.com/naupstate/docs/upstate-1110-web

It was a wonderful visit and I got many envious looks on the trip back to Boston when I ate my dinner.

Maybe you will the winner of the next contest!

Snow Blindness--Brunch at Masa

2011-02-12T23:42:00.000-05:00

So the snow has beaten us down here in Boston. I had to get out and about after a week of snow, sleeping over at work. What started out as a trip to Salam for Ice Sculptures and Chocolate, turned into ice sculpting in my driveway, so after I cleaned up for the 2nd time, I just went to brunch in the south end. I read about Masa in the Boston Globe. So I was looking forward to trying this place out. There was some confusion when I arrived. I opted to sit at the bar, but it was more work that I would have liked, I had to get up to give my order after my neighbors left me their menu. I also had to ask them to clean off the spot next to me. But after I got over that,,,,pure joy.

I started with the Caramelized Plantain Empanada / Mexican Cinnamon Cream Cheese. Oh this was just yummy. Then came the next course, Santa Fe Style Eggs Benedict Atop Southwestern Biscuits
Avocado, Green Chile Hollandaise and Southwest Home Fries. The hollandaise was dreamy, with a good amount of lemon and a nice bite. The pico de Gallo was wonderful, fresh tomato and cilantro and onion.

I will give the place another try, but sit at a table and see if I can get a ride so I can try one of those great drinks.

Ouch!

2011-01-16T19:28:00.000-05:00

So my New Year started out with a trip to the dentist. I had emergency root canal, so I have been eating soft foods. Here are some of basics that have been keeping me going, but I am getting tired of these quick! Cottage Cheese and jarred or canned fruit. This was my pre-medication snack for10 days.

Tomato soup with cheese and very tiny bits of chicken. This was my dinner for 4 days.

What is your favorite feel better meal?

More Soft Food

2011-01-16T07:33:00.001-05:00

So my quest for soft food has brought me to some old favorites. Here are the chicken dumplings from Lams in Newton MA. Below is the duck soup. This was a new find that was perfect for my tired mouth and hurt tooth. I did cut up the duck to toddle sized pieces but the flavor was perfect. It was enough food for three meals to boot.

Vareli

2010-12-30T08:38:00.008-05:00

Christmas Eve in NYC, what a special time to be in the big apple. Since my parents have temporary digs, so we decided that we would have one night out and one night at my sister's and brother-in-law. My parents have been camping on the Upper West Side. They have been hunting out the good restaurants Vareli was the winner for December 24th. My Dad started with butternut squash soup with hazelnut oil.

I I ordered Flash Fried Cauliflower, Tahini, Chili, Lemon Juice
and Sage it was a like having sparklers on your tongue.

My Mom had Roasted Baby Rainbow Beets, Kefalograviera Cheese, Pine Nuts,
Pickled Onions, Red Beet Coulis it tasted like a sunset on the beach on the summer.

My sister had the scallops, Pan Seared Scallops, Pearl Onions, Breakfast Radish,
Baby Carrots, Sugar Snap Peas
and Preserved Lemon Barigoule. This dish has the freshness of sea with the sweetness of carrots.

I had the Mediterranean Dorade, Gigante Beans, Haricots Vert, Kalamata Olives and Roasted
Red Pepper Coulis. Now this is for fish lovers only, it was a yummy filet with crispy skin and tender flesh.

But the winner of the night was the special risotto, with foam and mushrooms. It was cooked just how your grandmother would make it (well not my grandmother).

Le Monde

2010-12-29T20:36:00.000-05:00

So, I was treated to brunch at this upper west side in NYC, "Le Monde." Here is the yummy cafe au lait, I love the designs that they make with the foam and coffee.

It came in a bowl, with the lions on the side, seriously, cupping a bowl of hot coffee is one of finest ideas that the French have had (many of the others can't be mentioned here due to the family nature of this blog).

So, I love a good eggs benedict, but I like to add my own hollandaise sauce. I get it on the side. Poached eggs are so easy, really, some of my favorite tricks are to add a little acid to the water (lemon juice or cream of tartar) Butter or grease the inside of pan so the eggs don't stick. Swirl the water as you pour the egg into the pan of simmering water. You can make the eggs a head of time and reheat if you have a crowd for brunch. Try it at home, it won't be just a restaurant treat.

Baked Rice and Frozen Chinese Food

2010-12-22T19:55:00.001-05:00

I have made a lot of bad rice in my time. But baking brown rice is foolproof, there are a number of recipes that use enough butter to make Julia Child proud. I have taken a bit of a few different recipes and made my own (Cook's Illustraighted and Alton Brown are the two that I remember).

1 1/2 cups long-, medium- or short-grain brown rice
2 1/3 cups chicken stock
2 teaspoons unsalted butter or vegetable oil

1. Adjust the oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch square baking dish.
2. Bring stock and butter or oil to boil, covered, in medium saucepan over high heat; once boiling, immediately pour stock over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.
3. Remove baking dish from oven and uncover. Fluff rice with fork, then cover dish with kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.

Now, I had one of those coupon explosions not that long ago. I am not a huge fan of frozen dinners that I don't make, but this was too good to pass up. PF Chang has new frozen dinners. I had a coupon for $2.00 off and a coupon to double the other coupon, so for $2.00 I was ready to try it out. First, I had the orange chicken with some baked brown rice (cost for the meal less than $1.00). PF Chang is on to something with how they have frozen the meal. The sauce is in little cubes, so the parts are separate until you cook it. This keeps the veggies crisp and the protein from falling apart. I wonder if I can create this at home.

Ceviche in Orlando

2010-12-21T22:50:00.000-05:00

So to prepare for my trip to Wizzarding World at Universal Studios, my Dad and I went to Ceviche. After a small GPS malfunction (note to self update maps). Here are some of the photos of what we ate. I'm sorry for terrible quality of photos, I just had my phone and we opted to sit at the bar rather than the main room after a 45 minute wait, so the light is perfect for a bar room romance not photography.

Here is a fresh sardine, it was as delicious as this photo is blurry.

This is a creamy potato salad, with some hot peppers to keep you from getting bored with ho hum potato salad.

Fresh Bruschetta with olives, the greens were fresh and added a nice touch to this classic dish.

Shrimp and scallop ceviche, the signature dish for the restaurant, this was a symphony in your mouth.

I had to get this escargot, with tomato sauce. It was the perfect combination of sweet meat with spicy sauce. All the dishes has fresh bread that added to small but powerful plates.

Orlando, Florida--Big Fin Seafood

2010-12-19T10:08:00.000-05:00

On a recent trip Orlando, my Dad and I made a pilgrimage to city of theme parks. After a day of enjoying Wizzarding World, we went to Big Fin Seafood. We found this restaurant from Open Table on my phone when we got back to our hotel.

This Calamari was unbelievable! It was smooth as butter and sweet. I would have ordered two had I known that it was going to taste like this! Sorry the terrible photos, too many roller coasters made me forget my camera.

This Grouper with Panko Bread crumbs. While this was very good, the Calamari was the the home run. Grouper is not a fish that I find in my home town, so I wanted to go with something that I can't get very easy chez moi. Grouper is a tender white fish that can hold a lot of flavor.

My Dad had the Mahi Mahi grilled with a Jamaican Jerk Sauce on the side. His fish was cooked perfectly! The haricot verts were lovely, crisp garden fresh with the shallots giving that extra flavor.

Our dessert was Key Lime pie, but it didn't last long enough for a picture.

The Winner Is.........

2010-12-18T10:06:00.000-05:00

Jeanne, you are the winner of the Pantry Challenge! You have your choice of a Susan Dinner (cooked at your house) or a gift card to your local grocery store, to get more in your pantry! I'll email you the details.

Congratulations and thanks to everyone for playing along.

Winner selected by random number generator. Not responsible to moldy items in your fridge or food gone bad.

Kickass Bakery Sommerville Massachusettes

2010-12-13T12:35:00.001-05:00

My love of cupcakes is very great! So I was happy to get an invitation to go this Boston Cupcake Institution Kickass Bakery. First they have the perfect size to get more than one. This is Chai cupcake. The one below is keylime pie. They each have a filling inside that made the cupcake moist and added that little extra zing. Thanks to Sarah for invite!

I will definitely be heading back here for more.

Muscles with White Wine and Shallots

2010-12-12T21:49:00.000-05:00

Today while at the grocery store, I found that muscles were on sale, so I got a few. Less than $2.00 worth. I cleaned them (scrub the dirt off the outside, soak in cold water, drain, soak again. pull the breads off and cover with a wet towel). I sauted some shallots and garlic in butter, then added the muscles, then added some white wine and let it simmer down. Discard any muscles that do not open. I added some fresh parsley and nice bread. It was a wonderful dinner.

Breakfast Egg Braid

2010-12-12T12:35:00.001-05:00

I made this for dinner with a few modifications, here is the Cooking Light Recipe, but I just used Turkey Sausage, onion, cheese and tomato sauce since I didn't have the ingredients from Cooking Light. It was yummy! I would note that you need to put a fair bit of filling inside. I will definitely make this again and maybe try other variations. I would also try and make my own pizza dough as it is very easy to make.

Oliver & Co

2010-12-09T10:41:00.002-05:00

On one of my many trips to NYC, I went to this gourmet store in the West Village, Oliver & Co. and I just found out they have a store in Boston. Here is a picture of their window display. So, I can't say too much about what I got, as I did purchase some loyal followers of this blog holiday presents from this store. But, the olive oil from here is WONDERFUL. There are many kinds, but there were two that were as smooth as silk on your tongue and they had a wave of flavor that pulled you into the ocean before you knew what hit you. The basil oil and Il Fornacio were my favorites. They let me taste so many things, it was a wonderful end to a day.

Be warned, you might want to cash out your 401(k) to get some items here, but I did find some wonderful stocking stuffers (more on that later). I am now on a quest for olive oil that tastes better than what I had here without putting me in the poor house.

Pumpkin Soup

2010-12-08T13:55:00.001-05:00

I love a good soup! This is one that I made from parts of many recipes that I like. Take one sugar pumpkin, peal and remove seeds and string insides. Dice one small onion, carrot, and parsnip, saute in olive oil until soft. Then add pumpkin cubed and add enough chicken or vegetable stock to cover. Add bay leaf, pinch of cinnamon, ginger and some fresh grated nutmeg. Simmer for 30-45 minutes until pumpkin is soft. Puree in batches in blender or food processor. Add more stock if needed.

I served this toasted bread with roasted garlic. Delicious.

A Wonderful Day with my Dad at the Pub

2010-12-07T13:09:00.009-05:00

So, this summer, I went to Colorado to hang with my Dad, we went on a mission, we went to the museum to see the King Tut show. Then we went to an English Pub across the street, Pints Pub. Here is what we had: Harvari Cheese on the world's largest cracker (it was bigger than my head). While it was novel, I did enjoy the tart apple with the cheese.

My Dad had the pub classic, you can hardly go wrong with burger and fries.

The real winner, was the lamb skewers. Both my Dad and I could not believe how tender and tasty this dish was....just the right combo of spicy and savory. The mustard curry sauce is something that I might have to try and create at home.

Grocery Store Challenge!

2010-12-06T13:57:00.001-05:00

So, I have mentioned before that I love food bargains, could be a great sale, but what I have been working on lately is wasting less food. So I have challenged my self to spend $25 a week on groceries. So the first thing that I have been doing is eating from my pantry.

Here are a few items that I have to use up: dried mushrooms, canned crab meat and escargot...stay tuned for what I end up making with this.

So quick, run into your pantry, what do you have in there that you need to use? I'm happy to make any suggestions. One random poster will receive a prize for posting what is their pantry.

Braised Chicken

2010-12-05T13:56:00.001-05:00

Now that it is getting colder, I love to have something on cooking slowly in the oven. Braising is a wonderful technique that is easy to do and has the results of tasting like you spent all day working in the kitchen. Here is a chicken that I braised with pears and rosemary. All About Braising: The Art of Uncomplicated Cooking is where I found this recipe. My favorite braising tip is to put parchment paper under the lid to keep the juices from burning on the top of the pan.

Here is the recipe:

3-4 pound whole chicken
Salt and pepper
3 pears
4 Tbsp butter (divided)
2 rosemary sprigs
1 Tbsp olive oil
1 large leek
2 shallots
1/4 cup white wine
1/2 cup chicken stock
2 tsp sugar
1 tsp rosemary
1 Tbsp balsamic vinegar

First, prepare the chicken.
Preheat the oven to 300.
Rinse the chicken (inside and out) and pat it dry. Remove any large chunks of fat around the neck.
Remove the last two joints of each wing. Season both the inside and outside of the chicken with salt and pepper. Quarter the pear and stuff it inside the chicken cavity. Truss the chicken with kitchen string. Bind the drumsticks close to the body and then wrap the string back around the chicken’s body and tie it behind the neck.
Brown the chicken
Heat 1 Tbsp of oil and 2 Tbsp of butter in a Dutch oven over medium-high heat. The butter will foam and then settle down. Pat the chicken dry again and lay it breast side down in the hot pan. Brown the chicken for at least 3-4 minutes and then gently lift it up with wooden spoons to see if it’s browned. If not, let it go another few minutes. You’ll want to carefully turn the chicken so that it browns on all sides. Once the chicken is completely browned, remove it carefully to a plate.
Add any chicken pieces (such as gizzards, heart, neck, and those wing tips you cut off) to the pan and saute them until browned, about 7-10 minutes. Remove those to the plate as well.
Drain the pan of all fat. Turn the heat to medium and add a tablespoon of butter. Now add the leek, shallots, and rosemary sprig, along with some salt and pepper. Cook for about 7-10 minutes, or until the vegetables are soft. Add the wine, turn the heat up to medium-high, and boil for 2 minutes. Add the stock and vinegar and boil for an additional 2 minutes.
Braise the chicken
Carefully lay the chicken on top of the veggies. Tuck the chicken parts in with the vegetables and cover the dish with parchment paper. Cover and slide into the oven. Baste every 20 minutes for about an hour and 20 minutes or until the chicken registers 170 between the breast and thigh on a thermometer.

Moist chicken with sweet and tangy pears

About 10 minutes before you take the chicken out of the oven…
Peel the last two pears, core them, and slice them into 1/2 inch thick slices. Mince the rosemary and set aside. Heat 2 Tbsp of butter over high heat in a large, nonstick skillet – the largest skillet you have.
Once the butter stops foaming, add the pears and toss to coat. Add the sugar, rosemary, salt, and pepper. Cook, stirring and turning the pears frequently, until the pears have started to caramelize.
Add the balsamic vinegar and cook for another 30 seconds. The balsamic vinegar will form a glaze that will very quickly thicken. Pull the chicken out of the oven. Using those same wooden spoons (or a meat fork), tip the chicken so any juices inside the cavity run into the Dutch Oven. Set the chicken on a cutting board and cover with foil for a few minutes. Strain most of the vegetables and other chicken parts (wings, heart, etc) out of the pan, keeping all of the juices. Boil the juices over high heat for 5 minutes, stirring frequently, to thicken.
Serving
Carve the chicken. Top with pears and balsamic glaze, and then spoon some of the pan finished juices over the whole thing.

I have a Le Creuset pan that I've had for years. One item that I recommend for any pan that you braise in, is a metal knob. I used one large chicken and I got 6 meals for one out it. The cost for the meal, $9.00 (I like to buy my meat buy one get one free).

Oh my where did the time go?

2010-12-05T13:25:00.000-05:00

So, sorry to have been away. I started a new job in August and the time has just flow away from me. Here is a yummy dish I made last week. The chicken is left-overs from my braised chicken (more on that later). The grains are from Trader Joe's
Harvest Grains (with Israeli Style Couscous, Orzo, Baby Garbanzo Beans and Red Quinoa. This was a quick disk to whip up. The grains take 10 minutes and beans I just blanched in boiling water for 2 minutes. This is one of my favorite type of dishes, quick, uses up leftovers and has minimal dishes.

Cupcakes-Treat

2010-09-12T21:08:00.000-04:00

There is a new cupcake place in Needham, Treat. You can create your own frosting (think mix-ins for ice cream) or you can enjoy their creations. I have to say, that if I were 10 or under I would love to have my birthday party here or come to make my own. But if that isn't your scene go directly to their cupcakes. Here is the orgaencile cupcake, very nice with marshmallow frosting. The Boston cream was rich and not too sweet. The chocolate icing was rich and a nice compliment to the cake with the cream filling. The bottom two were the ones that my cupcake compadre and I did, too sweet. You just don't need gummy bear in icing.

Cake Pops

2010-09-12T20:57:00.000-04:00

So, I read about these crazy cute items, cupcake pops by bakerella (if you have not read her blog, run, run to read it). So I thought, this will be super cute. And while yes, this was super cute it was A LOT of work. The lemon ones were the the best. I would do this again, but just make cake pops, not all the rest. Here is a very bad photo of my treat. What I like about this is that you could serve these at a party with no plates or forks, so a kids party would be perfect. Or a party at work. The challenge, getting them to the party and storing them once they are done. I made a holder, but next time I would prepare something else a head of time.

Choolate Covered Strawberries

2010-08-14T16:12:00.003-04:00

I was invited to a birthday party and wanted to bring something fun easy with a high wow factor! I though of chocolate cover strawberries. They are easy to make and great at parties. Melt chocolate in microwave but be careful not to burn it, just heat 30 seconds at a time on 1/2 power, I used chocolate chips. Make sure the strawberries are room temp and completely dry. Here is what I made in about 10 minutes. Viola!

Grllled Chicken Salad

2010-07-20T09:54:00.000-04:00

The dog days of summer are here. This was something that I had one recent night out at Not Your Average Joe's. This is spinach, grapefruit, mango with arugula and spinach with a mango dressing. And the grilled chicken on top made it a complete meal. I would have added a bit more mango, but this was a hit. I was struck by the less is more rule here. I have been cutting back on what I'm adding to my salads.

Pasta Salad

2010-07-19T09:26:00.000-04:00

So one of my co-workers from the hospital had a pasta salad and she got me thinking. So when I got home I started my own voyage on the Summer O'10 pasta salad. This is my first try:

Pasta cooked and cooled (I like penne)
Cherry tomatoes cut in half
Fresh Spinach
Fresh basil
goat cheese
Trader Joe's Cilantro Dressing
Candied Pistachios*

So, it was yummy, but the goat cheese was a bit off. So watch for varriation on this theme.

Candied Pistachios (from Food and Wine)

1. 1 1/2 teaspoons granulated sugar
2. 1 1/2 teaspoons hot water
3. 1/4 cup shelled pistachios
4. 1 tablespoon turbinado sugar (I used brown sugar)
Directions
MAKE THE CANDIED PISTACHIOS: Preheat the oven to 350. Line a cookie sheet with parchment paper. In a bowl, stir the granulated sugar with the hot water. Add the pistachios and turbinado sugar; stir to coat. Spread the pistachios on the cookie sheet and bake until crisp, about 8 minutes. Let cool, then break into pieces.

Grilled Fruit

2010-07-18T21:16:00.003-04:00

I have been grilling a lot. I made this for dessert, just grilled fruit with vanilla ice cream. It was pineapple and mango, it takes a bit to get the pieces just right, you want to cut the mango big and the pineapple thick. My little friend L. did the plating.

Next to the stove must haves

2010-07-15T13:02:00.000-04:00

What do you have right next to your stove? Here is what my Dad has:
Spoon Rack
Honey (I love this dispenser)
Salt Mill (can you see the small bowl under the
mill? This help catch the stray grounds)
Pepper Mill
Olive Oil (in pour bottle and mister)
Tooth picks (for the cake testing or emergency
dental floss)
Powered Sugar (just in case you have found
zeppoles unsugared)
Container of Utensils (these are mostly wooden
spoons, the tongs are in the
drawer below).

Pantry Organization

2010-07-12T20:40:00.001-04:00

More from Dad's house. This could be an ad for the Container Store. What I love about this is how easy it is to find anything in his kitchen. When I was there last, he could give me directions to get anything I needed while he was recovering from surgery. One bonus tip, don't mix whole wheat and regular pasta, they have different cooking times.

Pot Racks

2010-07-12T18:57:00.001-04:00

So, this is the pot rack at my Dad's house. He has a wonderful island and this is how he keeps is many pot organized and within reach. It is at an odd angle, so I could fit them all in. It took a stud finder and a lot of drilling to make sure that all the weight could be supported. Do you have a pot rack at home? I'd love to have one, but my old plaster walls wouldn't support it.

Dad's Spice Cabinet

2010-07-12T11:54:00.002-04:00

My love of all things kitchen/food/gadgets comes from my Dad. He is one of the best chef/grill masters/gadget kings I know. In the apartment where we lived for 15 years in NYC, kitchen was a generous term for the space under the stairs. We had one 1/2 drawer and fridge only slightly larger than the average dorm size beer holder.

When my Dad moved back to Colorado, one of the things that he has loved is having a large kitchen to cook in. I love to visit and each visit brings a new show and tell for the latest and greatest gadgets. Here is the spice cabinet:

As a vertically challenged person, I have to love, love, love this!

I'm curious as to what other people have for their spice solutions?

Salmon and Broccoli Slaw

2010-06-14T09:28:00.001-04:00

I made Broccoli Slaw to go with Chicken Yakatori as a side, but then the next day, added some grilled salmon, this is going to be a new dish for me.

Broccoli Slaw

One bag Broccoli Slaw
Two scallions sliced
1/2 cucumber peeled, small dice
1 cup sugar snap peas cut up
1 tablespoon cilantro
Ginger or Asian Vinaigrette

Mix all ingredients.

Fish, Charleston, South Carolina

2010-06-13T20:41:00.005-04:00

Each of the wonderful dinners out was followed by a performance at Spoletto. So, Fish was the restaurant next in the que. I was struck at first by decor, clean, multiple rooms, wonderful light and wine list that could have been a reference book (the prices were a bit steep). I started with Escargot dumplings, tomato fennel salad, potato duck confit, garlic cilantro cream. It was a wonderful marriage of uncommon ingredients. My dinning companions had the mixed green salad with goat cheese spring roll. The spring roll stole the show. I had the fish special-but for the life of me I can't remember what it was (I know I know so bad). It was just wonderful, I do remember that. My dinner companion had the Mandarin Chicken keegan-filion farm chicken, napa cabbage, cashews, brown rice, fennel and sauce a l’orange.

If you go to Fish, be sure to walk around and check out the artwork.

Cru Cafe Charleston, South Carolina

2010-06-11T22:22:00.003-04:00

So, the 2nd night in Charleston we went to Cru Cafe. This place was super cute. I started with fried greeen tomatoes. I know, I know way to predictable, but these had red pepper jelly and were one of the best dishes I've ever had. I shared it with my dinning companions and they had to order their own.

For a main course, I had to go with another grouper. This was served over a saffron broth, grilled with crispy onions. Another home run. My meat loving dinning companion had the lamb shank, this was one of the most tender dishes.

Dessert was cheesecake that melted like snow in July, and the coffee was hot, strong and had a complex taste that made us want to stay for many more cups.

Fat Hen

2010-06-11T16:09:00.000-04:00

This year my trip to Charleston, SC came at the perfect time. I had spent the previous few weeks caring for a family member who had just had surgery. So, after taking care of my family member I was ready for some fun, good food and company, I wanted to try some new places in Charleston. The first stop was Fat Hen. This is just a few minutes from Charleston on Johns Island. The meal started with heirloom tomatoes over field greens with a friend poached egg. This had a smidgen too much salt, but I enjoyed the combination of the fresh tomato and the crispy outside of the egg. My dinning partner had the stuffed pork chop with gritts. I was a huge hunk of meal, suitable for any caveperson. I had the fish special grouper over vegetables. Oh my, it was so good. The grouper was cooked to perfection. The vegetables were so fresh, it was a real treat.

The service here was just outstanding! Our server was very knowledgeable and friendly.

There is no picture of the dessert as it was consumed before my camera made it out of my purse. It was a chocolate bread pudding.

Girls Night Out Part Two

2010-06-11T10:34:00.002-04:00

The second girls' night out in Colorado was not about the food, but great company and wonderful memories. We went to the Blue Parrot. We went to this restaurant when I was very little and my mom used to go with her parents (this was a real treat). Years later I remember two great meals here, one with my sister Janet, my grandparents, and my uncles and my sister being so silly we laughed the whole meal and my stomach hurt. The other meal was with grandfather one summer after watching a bicycle race. We talked and talked and I learned what wonderful man he was and that will never leave me.

So this was not about great food (the food was so so). This was about great family and time together.

Sorry the delay in posts.

Vita Denver-Girls Night Out Part One

2010-05-13T10:05:00.003-04:00

So, I try very hard to have a girls night out with my Aunts, cousins, and/or sisters in honor of my Grandmother when I visit Denver. This trip one night out just wasn't going to work for everyone, so we are having two. The first night out was at Vita. We arrive at Happy Hour and on a Tuesday where the wine was 1/2 off for bottles. The mark-up on the wine is crazy so 1/2 off makes it almost reasonable. We were starving, so we started with some appetizers and then each had salad. If you go, do not sit upstairs, it was crazy loud and when we left we were very sorry that we didn't insist on sitting downstairs. Here is what we had starting in the upper left:

Trio of Sliders, Kobe Beef, Pulled Pork and Spicy Chicken. Each one of these was a delight and had enough zing to hit a different part of your palette.
7 hour pork--they said this was on tortillas, but the bread was more like a flat bread. This was a Carolina pork, slow cooked, tender and the vinegar was just perfect.
Bruschetta with roasted garlic puree, balsamic reduction on perfectly grilled bread with some of the best fresh mozzarella (smooth and creamy).
I must confess I forgot the name of the next flat bread dish, it has a very spicy sauce with an aged meat like prosciutto and an aged cheese with pea shoot sprouts. This was very tasty, not sure my dinner mates like it but I did.
Don't let this last photo fool you, it was as good as the photo is bad. It was the Grilled Hearts of Romaine Salad Caesar dressing, Grana Padano, house made breadstick, avocado, sweet pepper bacon. This was a festival of all the right flavors. They grilled the lettuce, and the dressing was a thing of beauty.
All of the breads were fresh and different. One of those extras that makes a good meal great.

But of course the best part is always the company at Girls Night Out. Love to Linda and Stacey two of my favorite ladies.

Snack for Dinner

2010-05-11T11:45:00.000-04:00

So my Dad is not quite up to cooking a full meal just yet, nor are we wanting a full meal sometimes. This was his great snack dinner the other night.
Good cheese, great mustard, fresh bread and a little roast beef, so nice and very simple.

Corn Salad

2010-05-10T10:05:00.000-04:00

I made this for Mother's Day Brunch, one of my favorites. My Dad was not so sure about this when I describe it, but one taste won him over.

This is the recipe for 6 servings

4 ears fresh corn (cut corn off off the Cobb)
1 tablespoon small dice red onion
2 fresh mangoes small dice (I like to peel the mango then slice, I find I get more mango this way).
1 tablespoon fresh cilantro minced
2 avocados small dice
2 tablespoons fresh lime juice
Salt and Pepper

Optional: Grilled Chicken

Mix all ingredients together and let sit for at least 45 minutes. Do not use a metal bowl.

Mother's Day

2010-05-09T21:58:00.001-04:00

Happy Mother's Day......

Gadgets Galore-Drying Rack

2010-05-08T11:02:00.003-04:00

My Dad has more kitchen gadgets than anyone I know (even me). This is one of our favorites. I use mine to dry my cleaned baggies, and he uses his for gloves and baggies. It is called the plastic bag drying rack. When not is use, you can slide up part of the base and it folds up nicely. But wait there is a lot more to come.....

If you want to buy a drying rack, you can here.

Lentil Soup

2010-05-07T22:19:00.005-04:00

Lentil Soup--this is one of my go to dishes (I recently estimated that I've made this at least 100 times.

2 cups lentils (I prefer French Lentils they are smaller and dark rich green, but any will do).
2 carrots small dice
1 small onion small dice
4 cups chicken stock

Optional
1/4 lb Pancetta or ham small dice.
2 celery stalks small dice
salt
pepper
Parmesan Cheese

Vegetarian Options
Vegetable stock
1/4 lb fake sausage

Soak the lentils in a bowl with enough water to cover 1 inch over the lentils. Soak for at least two hours.

Cook the Pancetta in a large soup pot. It there is a lot of extra fat, drain, if just a little left, use that to brown onion, carrots and celery. Drain lentils, then add lentils and stock to pot. Bring to a boil, then turn heat down to simmer for at least one hour. Taste for seasonings and that lentils are cooked enough. Do not add salt and pepper until the end, the lentil just soak it up.

Serve warm with grated parmesan cheese. If you freeze this or make a head, you might need to add more liquid before serving, it keep soaked up by the beans. My Dad likes this with a little balsamic vinegar, add just before serving.

Enjoy!

Breakfast Out--Egg and I

2010-05-07T21:53:00.005-04:00

While I'm in Colorado, my Dad and I are now able to get out. So, you know that I'm all about the breakfast place. We went to Egg and I. My Dad had this blueberry pancake bigger than his head. I was going to ask for a bite, but when I look over it was gone, so that should be enough of a review. I went with a the Eggs Benedict, but with a twist, chopped ham, roasted peppers, asparagus and bacon. I like the hollandaise sauce on the side, so I can add as much as I like. The food was good, but you gotta love a place that has their own VW Beattle. My Dad, a good sport, let me take his picture with the Egg Bug.

Dinner and A Nap....Orrzo Salad and Spinach Salad

2010-05-06T21:33:00.002-04:00

On my last trip to NYC, I was on mission, to feed the family of this little guy. I had exactly one afternoon nap to run out, shop, run back (and up 5 flights of stairs), start prep...on your mark get set go. Since I was in the East Village in NYC, I went to the East Village Cheese Shop.
Here is what I made, orzo salad with grilled chicken.

1 box orzo (cook until a little al dente)
3 fresh tomatoes diced
1 cup kalamata pitted olives
1/4 fresh parsley chopped
1/2 cup goat cheese
1/4 cup fresh basil
1/4 toasted pine nut

2 boneless chicken cutlets.

Dressing
1 cup olive oil
1/2 cup fresh lemon juice
salt
pepper

Wisk olive oil and lemon juice together, toss orzo with dressing. Add tomatoes, olives, parsley, goat cheese and let sit for at least an hour. Add chicken, basil, and pine nuts just before serving.

I made a spinach salad with raspberries, avocados, pink grapefruit, and raspberry dressing.

I didn't finish all the work before the little guy woke up, so he was sous chef in the bouncy seat and I hope that it was the start cooking up great things with my nephew.

Cinco De Mayo

2010-05-05T13:19:00.001-04:00

I am visiting my Dad in Colorado for a few weeks. One of the things I love about being out here is the wonderful Mexican Food. For Cinco de Mayo, we went to Pueblo Viejo . The meal started with fresh salsa (and this had quite the kick). My Dad had the Chicken Ranchera (this was perfectly grilled Chicken and had a wonderful lime undertone). I had the fish tacos, which were good but not the best I've ever had, the fish was deep fried. The pico de gallo was fresh and wonderful. We both decided that we prefer black beans to the traditional re-fried beans. The service was a little slow, but friendly.

Coeur de la Creme-oh my heart

2010-04-06T23:08:00.003-04:00

So for Easter I made Coeur de la Creme, from the Barefoot Contessa. My little friend L. helped me garnish the plate.

Ingredients

12 ounces cream cheese, at room temperature
1 1/4 cup confectioners' sugar
2 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon grated lemon zest
Seeds scraped from 1 vanilla bean
Raspberry Sauce, recipe follows
2 half-pints fresh raspberries

Directions

Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.

Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.

To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.

Raspberry Sauce: (I have much more to say about this sauce)......

1 half-pint fresh raspberries

1/2 cup sugar

1 cup seedless raspberry jam

2 tablespoons Raspberry Liquor (I would use 1 teaspoon if kids will be eating this with you)

Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

Yield: 2 cups

Trip to the Kitchen Store

2010-04-06T22:19:00.004-04:00

So for Easter, I went to the R. house. It was a last minute invitation as I was supposed to work, but someone wanted the evening off, so after a shift change, I got the invite. I offered to bring something that was already on the menu. And the best part, I had to go to the kitchen store to get a new dish to make the dish. So, I went to one of my favorite stores Sur La Table. In NYC, it would have been Broadway Panhandler, in Fort Collins, The Cupboard. More on the dish I made

Green Olive Pesto with Black Olives

2010-04-05T22:25:00.002-04:00

This is one of my go-to-dishes. I made a double batch and freeze one.

1 pound spaghetti or bucatini
3 garlic cloves, peeled
1/2 cup (3 ounces) niçoise or other green olives, pitted
1/2 cup fresh parsley leaves
1/2 cup fresh basil leaves
1/2 cup olive oil
1 cup (6 ounces) kalamata or other black olives, pitted
1/2 teaspoon kosher salt

Preparation

Cook the spaghetti al dente, according to the package directions. Reserve 1/2 cup of the pasta water and drain.

Meanwhile, in a food processor, combine the garlic, green olives, parsley, and basil. With the motor running, slowly add the olive oil and process until the oil is fully incorporated. Reserve 1/4 cup of the Green Olive Pesto for another use. Roughly chop the black olives. In a large skillet, over medium heat, cook the remaining pesto for 2 minutes. Add the spaghetti, reserved pasta water, remaining black olives, and salt and cook until the water is absorbed and the spaghetti is heated through.

Note: if you freeze this, do not freeze with black olives and be sure to bring to room temperature before you use it.

Whole Foods Makes Me Dinner

2010-04-02T08:35:00.002-04:00

When I work a 12 hour shift, I must confess, cooking is the last thing on my mind when I get home (couch, book or tv, nice beverage). I am also interested in how to stretch every thing. So, the other night, I hit the Whole Foods on my way home. They have a dinner plate (vegetarian, meat, seafood--prices increase $1 per grade), main course and two sides. So I went with sirloin steak (cooked with a light sweet tangy sauce), Swiss Chard and Polenta with sun-dried tomatoes and goat cheese. The price $12, but wait there is more. This is 1/3 of what I got so I got three meals of it (the Polenta and Swiss Chard only made it two meals). So while it was not the bargain basement deal, it was worth a few dollars of hassle money per meal.

Bagels

2010-03-29T08:58:00.002-04:00

Okay, since my last trip home to NYC was mostly about the nephew, I was able to squeeze in a few favorites. My true NYC love, well, one of them is Bagels. This was from one of my old time haunts Ess-a-bagel. Real NYC bagels have no fruit in them. You could eat this for meal. Before H&H started Fed-exing their goods to Denver, I used to bring a suitcase full of bagels with me on each trip. My sister and I hti Ess-a-bagel on way to get the another family member, it was our lunch.

Birthday Dinner-Rice, rice and more rice.

2010-03-28T21:54:00.000-04:00

My little friend L. wanted to make her big sister E. a very special dinner for the once in a life time event of turning 14. Here is the menu written out complete with artist rendition of the main course, Chicken Yakatori with peppers, we started the meal with Sushi, and ended a rice crispy cake decorated to look like a track and field track. L. made almost everything herself (I did the cooking), it was really sweet and touching. E. loves rice and L. went with the theme.

Opening of Grilling Season

2010-03-27T11:30:00.001-04:00

So, the weather has been warm (a little wet) but I have opened grilling season. This is a super easy flank steak that takes about 10 minutes to grill and maybe 20 minutes to marinade.

1 lb Flank Steak
1 teaspoon fresh grated ginger
1 clove garlic crushed
1/3 cup soy sauce
1 tablespoon rice vinegar

Mix together all ingredients except steak. Score the steak and cover with marinade. Heat grill to high, cook on each side for 5 minutes. Let rest another 5 minutes off the grill. Cut diagonally serve.

Chinese Buns-Pork and Chicken

2010-03-26T11:13:00.005-04:00

I have been traveling back to NYC to visit my new nephew. I take the bus between Boston and NYC (the cheapest way to travel). On my last trip, I had a small mix-up, so I missed my regular bus, so I went with the Chinatown-Chinatown bus, well more like the Boston Bus Station to NYC Chinatown bus. The good news, I got to go to NYC Chinatown and get one of my all time favorite foods, Chinese Pork Buns (they now have Chicken Buns as well). Cha Siu Bao was introduced to me by a college buddy from NYC, but we were in school in Cleveland and he asked if I would bring some back from a trip. I had to try one before I made my purchase and I was hooked. For some reason, I can't turn this photo, so tilt your head to the left. I grabbed a honeydew juice make with fresh fruit (and some unknown powder). This was the perfect welcome home snack. The sweet bread is covering up the spicy filling.

Afternoon Delight

2010-03-26T11:04:00.002-04:00

So, I went to my favorite afternoon spot Sofra
Bakery. Here is liquid heaven, Salep and a pear
brioche. Salep is steamed milk with orchid, it was sweet and silky on my tongue. I read my book and it was a mini-vacation.

More Chip-o-rama--Turkey Burgers

2010-02-19T08:10:00.000-05:00

So, the chips in my care package (after I ate them straight) made me think about what recipes I had that use chips. One of my favorite ones is Turkey Burgers. I don't have a formal recipe for this, but here is the general idea.

Ground Turkey (about 1 lb)
Fresh Cilantro (about 2 tablespoons)
Tortilla Chips crushed (about 1/4 cup)
Salt and Pepper
Mango Chutney (about 2 tablespoons)

Mix together, make into patties, grill.

I like my turkey burgers with sweet potato fries. Yum!

100th Post--Chip-o-rama

2010-02-18T13:15:00.001-05:00

So, this is my 100th post! I'm not creating anything special for this, just a regular a post. My dad is always sending great care packages (you are never too old for one). He send these homemade tortilla chips from his local Whole Foods (I'm so sad that my Whole Foods does not carry them). So I made a few meals to use up the chips. Here is the first one: Chicken Tortilla Soup:

1 c. chopped onion
1 tsp. minced garlic
2 tbsp. vegetable oil
4 c. chicken broth
1 c. chopped red bell pepper
1 tsp. ground red chilies
1 tsp. dried basil leaves
1 tsp. salt
1/4 tsp. pepper
1 (15 oz.) can tomato puree
Tortilla chips
2 c. shredded cooked chicken (I used some left over Peruvian Chicken)
Shredded Monterey Jack cheese
Avocado slices tossed with lime juice

Plain Yogurt

Cook and stir onion and garlic in 2 tablespoons oil in 4 quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chilies, basil salt, pepper and tomato puree. Heat to boiling. Reduce heat and simmer, uncovered for 30 minutes. Divide tortilla chips, chicken, avocado slices and cheese among 6 soup bowls. Pour broth over. 6 (1 1/2 cup) servings.

Cheese

2010-02-18T08:08:00.001-05:00

I love cheese, no seriously, I love cheese. A good cheese store is worth it weight in Gouda. A few of my favorite cheese stores are East Village Cheese Shop. This is one of the places I learned to love a good smelly cheese. But since I'm no longer in the 10003 zip code, I've had to find other resources. Here in the Boston area, I love the cheese counter at Russo's. I have found some wonderful finds at Wasik's or the Cheese Shop in Wellesley. The cheese mongers are the key to a great shop.

So after a long day at work, I went to shop at Russo's and at the cheese counter asked some thing good and creamy. I got Brescianella Stagionata, WARNING: This cheese smells like old socks left in the gym bag. It tastes nothing like that however. Here is my dinner plate, the only thing missing is the Chardonnay I had with it. The Brescianella was rich and creamy with a full flavor. Next time I would add some olives to the plate.

Holiday Breads

2010-02-17T01:12:00.000-05:00

So, I know that this is a bit late, but on my holiday travel, I wanted to make pumpkin gingerbread, but who knew that there was a canned pumpkin shortage? So I went with my back-up bread. Cranberry-Zucchini Bread. This is from my time in Brooklyn where I fell in love with this muffin at Cousin John's (oh I remember many a coffee run there from the Food Coop).

So here is my recipe (inspiration from Rose Levy's Zucchini Muffins from The Cake Bible)

Cranberry Zucchini Bread

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 large eggs
3/4 cup packed brown sugar
1/2 cup safflower
2 cups (firmly packed) grated zucchini--use largest holes on box grater
1 cup cranberries (soaked in orange juice)

Procedure

1. Preheat the oven to 350°.

2. In a small bowl, combine the flour, baking soda, spices. Whisk well to blend.

3. In a mixing bowl beat the eggs, sugar and oil for 2 to 3 minutes or until very smooth. Add the zucchini and beat just until smooth. Add the dry ingredients and cranberries and beat until completely moistened.

4. Scrape the batter into greased and floured loaf pans, filling each cup 3/4 full. Bake 20-25 minutes, until cake tester inserted in center comes out clean. Cool in the pan on a rack for 5 minutes. Unmold onto the rack. Cool completely and wrap airtight. Makes 4 small loafs or two large loafs.

Breakfast for Dinner

2010-02-16T22:49:00.000-05:00

My little friend L. loves breakfast for dinner. I'm right there with her. Many of our special nights out or at home include this treat. Here we made a breakfast pizza. First we used store bought pizza dough (I know, I know easy to make, but this is about having fun). We rolled out the dough, put some cream cheese down, then added soft cooked eggs with cooked bacon on the top. A little Parmesan cheese on top and voila. L, in true small child fashion ate the pizza part by part, but loved the bacon the best. Next time I would make two smaller pizzas. And making a special treat that your older sister doesn't get to have.....priceless.

Cold Weather Meals

2010-02-16T08:59:00.001-05:00

This winter has been hard on the North East (not as bad as Washington DC area). In fact the snowmageddon was supposed to arrive last week, so in true panic fashion, schools closed or let out early, my work declared a snow emergency, and my neighbor wanted to park in my garage if I wasn't using it. I was slated to work at the R. house (car shuttle to the repair shop, meetings and after school activities) so I decided that a meal that would be cooking all day was in order. Here it is...and the house smelled great all day.

The braised short ribs, I used a recipe from Foodnetwork.

Roasted Beets
Two batches beets with greens
Peel, and cut up beets (I like to use disposable gloves to keep the Dexter effect down)
Place beets in roasting pan with a little olive oil, 1/2 teaspoon Kosher Salt, 1 teaspoon fresh thyme.
Cook at 375 for 30 minutes. When after you take them out of the oven, mix in 1 tablespoon orange juice and 1 teaspoon balsamic vinegar.

Sauted Greens
Wash and trim beet greens. Cut the stems in to small dice, shred the leafy greens into medium size pieces.
saute three cloves of garlic in olive oil until the oil is flavored with the garlic. Add the steams and saute until soft. Add 1 cup chicken broth and then add the leafy greens. Saute 2-3 minutes until they are soft. You can add some lemon zest if you like.

Roasted Vegetables
This is from an favorite recipe from the Moosewood Brunch Cookbook
1 lb small potatoes (I use 1/2 yukon gold and 1/2 red)
3 cloves of garlic
2 carrots
1 red onion
fresh rosemary
fresh marjoram
1 tablespoon melted butter
1 tablespoon olive oil
salt and pepper

Cut up all veggies, place in large baking dish with other ingredients. Cook at 375 covered with foil for 30 minutes, then uncover and increase temperature to 400 for 15-20 minutes. Turn once or twice to brown all edges. I also make this sweet potatoes (Japanese are my favorite).

Oh and we had less than 2 inches of snow, but the tummy was happy!

Super Cute Present

2010-02-15T19:32:00.003-05:00

My sister made me this coffee cup cozy for Valentine's Day. It is felted and she added some Starbucks money to fill the cup with, that will wear the cozy. So cute!

No Bake Oatmeal Chocolate Cookies

2010-02-15T18:52:00.006-05:00

My family is now one bigger, my nephew CV arrived January 2010 and boy is he a cutie. I was able to go and stay with my sister and brother-in=law. These cookies are a favorite of the new dad, created by his Mom (or so I was told). I made both the regular and peanut butter version. I even had some with football strings piped for the superbowl (those didn't make it to the photo shoot). Here is the recipe:

2 cups sugar
1/2 cup cocoa
1 stick butter
1/2 cup milk
1 tsp. vanilla
3 cups quick-cooking oatmeal
1/2 cup peanut butter

Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute.

Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.

Drop by spoonful onto wax paper. Let cool for at least 30 minutes.

Note: if you are making this with kids, the batter is very warm, be careful you can transfer to bowl from the pot and use spoons.

Soup--Barley Vegetable Chowder

2010-01-19T11:37:00.003-05:00

Now that is has gotten cold, I love to make soups. I have a few standards that I can make almost with my eyes closed. I'm always on the look out for new ones. Here is one of my favorite soups that I've made recently:

Barley-Vegetable Chowder (from Monday-to-Friday Cookbookby Michele Urvater):

6 cups Chicken Broth
1/2 cup pearl barley
1 medium boiling potato
1 medium size turnip
1 celrey rib
2 to 3 carrots
6 scallions
1 bunch escarole or romaine lettuce
1 can (16 to 19 oz) white cannelloni beans
Grated Parmesan cheese (who ever say this is optional?)

Combine broth and barley in soup pot, bring to a simmer over medium heat. Then peal and cut the other veggies into 3/4 inch dice and add to pot as you go. Bring the liquid back up to a boil, reduce heat, cover, simmer for 30 minutes. Thinly slice scallions including 4 inches of the green tops. Rinse and rough chop the escarole or romaine. Add the white beans with their liquids to the soup, season to taste with salt and pepper. Add the romaine and scallions and simmer until wilted about 2 minutes. Serve hot with grated Parmesan on the side. This soup does not keep well, the barley soaks up all the liquids.

Soups on!

Happy Chanukkah

2009-12-24T14:22:00.000-05:00

Growing up in NYC, we celebrated many a festival of lights with our friends. This years I had my own small celebration with some help from Trader Joe's. I had their frozen potato latkes. Of course they are much better from scratch, but after working 10 hours, who has time. I served them with applesauce and plain yogurt, but to be honest sour cream is better. They were good, I even made them for the R. family and my little friend L. said, "Do these have onion in them?" "Why?" I asked, "I can just taste it, it is really good." Oh a young foodie.

Cold Cures

2009-12-24T12:16:00.004-05:00

So, you might have been wondering where I have been, well, here is a clue:

Chicken soup, the cure for the cold. I keep a small amount of chicken soup in the freezer without the noodles, then cook the noodles in it when needed. This is just chicken stock, leftover chicken, carrots, salt and a box of tissues on the side. If I'm really sick I just have the stock in a coffee cup. I'm over my cold and on to the holiday cheer!

Blue On Highlands

2009-11-23T13:41:00.003-05:00

So, my Mom came to visit and her rule was, no cooking! I got one pass to make my pizza, but after that, we hit the town. My love of food, fresh ingredients, cooking, and wonderful meals comes from both my parents. We ate dinner together every night. I really enjoyed having my Mom visit and we did go to gym everyday to help offset our meals out. One night we went to Blue On Highlands. I have eaten their takeout quite a bit as one of my clients likes to order out there. In fact the week before I had salmon that was to die for (okay I got 1/2 a salmon order as my little friend L. ate the other half). My Mom got the duck. It was very good. I got the braise short ribs (sorry no photo, my camera ate it). It was way to salty and I should have sent it back, but I was so hungry, and I was delusional into thinking that it would get better. The service was spotty, we had to chase down the waitress a few times. My coffee was refilled with cold coffee, so I had to toss the whole cup. I don't think I'll be going back anytime soon for dinner, the bar however is another story.

Ohhhhh, this is so good....(and I need a name for the dish)

2009-11-20T22:25:00.001-05:00

I have developed a fondness for the spice Za'atar. When fresh fig season hits, I try to use them as much as I can. So this is an evolution to a wonderful dish. I mixed some Za'atar with olive oil say two two tablespoons of spice to almost two of oil, it should be a runny paste. Then I got super fresh pita from Russo's it was still warm. My first pass was just the Za'atar with the oil spread over the pita with some goat cheese. Cook at 400 for 10 minutes. I used way too much spice, so go lightly, this stuff packs a punch.

Take two, I sauted shallots in a little olive, then added about 3/4 cup mushroom very small dice, when they are almost done add the same amount of fresh figs same dice. After the figs are warm, add about one tablespoon balsamic vinegar. When the vinegar is reduced, taste mixture and season with a little salt and pepper. This time I used less Za'atar and oil mixture, I spread a very little over the entire pita. Add mushroom, fig, and vinegar mixture dot with goat cheese. Cook at 400 for 10 minutes.

My friend E, said, "You should sell this recipe, this is best." Praise from a teenager is worth twice adult praise.

So.....I'm not sure what to call this creation.

1) Fig, Mushroom, Balsamic Vinegar Reduction Goat Cheese Pizza (what a mouthful)
2) Za'atar Pizza
3) ?????

Any ideas?

Gravy Train

2009-11-20T10:08:00.001-05:00

A colleague at work is recovering from hip replacement ( a little ironic for someone who works on an orthopedic unit). But my favorite get well gift is a home cook dinner delivered. Sometimes, I do a drop off, then call when I'm a block away. Here is my get well dinner, grilled salmon, mixed greens salad, avocado ranch salad dressing and lemon cookies (thanks Brown Eyed Baker). I try to make the meal to what the person likes and what they can eat during their recovery.

What do you like to make for get well meals?

Ooops

2009-11-19T23:19:00.003-05:00

I wanted to make some lentils. I soaked them, they were spit, so I know that I didn't need to cook them too long. But I left them just a little too long, and viola....mush. No every dish is a success. So some nights you just have to have the fall back, cereal.

Ribs in the Crockpot

2009-11-19T21:46:00.002-05:00

So, I've been using my crock pot for soups and stews, but I've been wanting to try ribs. So, one afternoon, I put in pork ribs, some coke, beer, and soy sauce, let it cook 8 hours, then browned it under the broiler with BBQ sauce, with some extra for dipping fries. Yum, yum, yum.

Broiled Grapefruit

2009-11-11T11:15:00.003-05:00

I know some of you are not fans of grapefruit, and I respect that, I might think you are wrong, but I can respect your opinion. Now that fall is creeping winter here in New England, I am in the middle of the when to turn on the heat battle. To help me hold of a little longer in this battle, I have been thinking of ways to keep my oven working. Here is something that I have wanting to try. I used a red grapefruit, cut in half, sprinkled with brown sugar, cinnamon, and nutmeg then I broiled it for a few minutes until the sugar was brown and gooey. This was yummy. It also has lead to a new search--broiler pan--as my rental apartment has long been divested of the original. Try this on a lazy morning, but try to avoid spilling on the paper.

More Kale-Portuguese Soup

2009-10-16T11:14:00.000-04:00

Last week my CSA buddy was out of town, so I got the entire batch of Kale. So, I'm taking a fellow blogger Stash's advice. I made Portuguese Soup. Oh, this was just wonderful. I used Chorizo (a spicy port sausage), potatoes, garlic and onions, and carrots, sauted for few minutes in my dutch oven, then I added turnips (hey more CSA bounty), white beans and very large portion of Kale. Simmered for 25 minutes. I ate two bowls for dinner with a nice sourdough roll and I have a freezer full of the rest. I brought some in to work to share, as this was too good to keep myself. Deb enjoyed her bowl her of soup.

Sofra-the cookies-my problem

2009-10-15T19:16:00.000-04:00

Okay I am in deep trouble (thanks Sarah) with all cookies from Sofra. This time I went with the daily special of fig serpentine cookie. Phyllo dough wrapped around fresh figs jelly. Oh so good. A nice hot strong tea make the snack perfect.

Better get to the gym to counter act this....

Casa de Pedro

2009-10-13T13:51:00.005-04:00

My girlfriend invited me out for dinner and show last week. I went after work, but the Friday night traffic was so bad, I wasn't sure that she'd make it. We went to Casa de Pedro in Watertown. It was early yet on a Friday night. I sat behind the bar. The place was huge! Since it was a festive night, I started the evening with a watermelon mojito. This was a great! The watermelon, lime and rum with the mint danced on my tongue.

I started with an Empanada, oh this was good, beef cooked to tenderness, covered with flaky dough. I have a fondness for Empanadas from grade school, where there were the hit of school fundraiser made by the Mara the custodian.

The shrimp dish looked great on the menu, lime and cilantro, oh so yummy. While the food was very good, the service was really bad. They had the restaurant divided into sections that left my part in the restaurant equivalent of Siberia.

Day out in Cambridge

2009-10-13T12:42:00.005-04:00

I was off a few Sundays ago (feels like ages ago). I wanted to walk around in Central Square in Cambridge and shop at some of my favorite stores (a wonderful Asian grocery and Indian grocery). Off I went with my shopping bags and lilt in my step. I went to my favorite parking spot on the weekends (any Bostonian will tell you that good parking karma is worth your weight in gold). As I walked past the spot where the Asian grocery store used to be....gone (this should have been my cue to exit), but no, I kept on. I had great success at the Indian store. More on those purchase later.

Now I was hungry, so I was going to grab a bite at Green Street Grill. Well, they were not open for brunch, so I thought I'd try the sister restaurant to Sofa Bakery, Oleana. I did call before I walked over there, but alas, they don't serve lunch (we had moved out of the brunch category). Okay, when the tough times hit, you get a cheeseburger. So, I walked to Mr. Bartley's (I could taste the grilled beef and onion rings.) You guessed it, they are not open on Sundays. Now I was getting mad....

So, when the tough get mad, they get dessert. So I went to L.A. Burdick. This is a chocolate house of worship. I was shaking from hunger, so I thought I better get something beside my iced chocolate. I asked the server what was fresh and he recommended the peach (I was so hungry I don't remember if it was crumb cake or cobbler). So, my day was saved with these great treats. So much for being spontaneous.

Fabulous Friends and Great Food

2009-10-11T08:10:00.000-04:00

A couple of weekends ago, I was lucky enough to get together with my college roommates. I lived in an apartment with six women (and one bathroom). These are some serious friends and when we get together, it is always great company, great food and oodles of laughter. One of best parts of these get togethers is that we have been friends for twenty years and no matter how long we are apart, we fall back into the groove after just a few minutes. For this get together, I must confess I made my standby, (all together now) Peruvian Grilled Chicken. This is a salad that was created with fresh arugula, boiled beats, and feta cheese. I think that Julie and Betsy were responsible, but I could be wrong. I know that what ever we make will only taste better with a side of great girlfriends. Special shout out to my friend Anne who is reading this at work with her lunch. Bon Appetite.

Chicken Soup

2009-10-10T19:05:00.000-04:00

So, this week has been long and I've been fighting a cold. I check the fridge and thought I need some chicken soup, so I gathered the veggies on the edge and some frozen chicken for stock. I added fresh veggies, the cooked chicken and some left over noodles. I had three bowls for dinner and I'm ready....for bed. I love fresh soup and hopefully the chicken soup prescription will kick in tomorrow.

A Challenge is Issued!

2009-10-09T10:52:00.001-04:00

I have a frient (friend and client) issue me this challenge recently:

"Make the giant bag of frozen veggies from the warehouse club taste palatable." My first thought, puree in a soup, "No" she said, too much work. How about a stir fry? Well they were a bag of stir fry veggies, so where was the challenge in that?....So, I roasted them at 500 degree in two pans one pyrex and one ceramic style one. I added onions, garlic, olive oil, salt and pepper. The goal, to roast out the water and roast in some crunch. I pulled off some water from both pans, but the ceramic one worked better.

The result... from the diners, "Amazing. We used them in burritos, but I also found myself eating them plain. You are a true miracle worker.
Thanks!"

Pantrypolouza

2009-09-20T16:45:00.002-04:00

Dinner tonight was a new festival--must use up, rather than toss of leftovers. I had some cauliflower, tomatoes, peppers, potato, and onions from my farm share this week. I found some chicken thighs in the freezer that were on the edge of the toss date (do not worry they were on the edge of must use, not must get out the house). I did a quick check in the pantry and I found Korma Simmer Sauce from Trader Joe's and Harvest Blend Grains (couscous, red quinoa, baby garbanzo beans, and orzo). I had a side of tamarind chutney and yogurt. I ended up with dinner and 3 lunches in the freezer. The bread I bought, I must have bread with my Indian dinners. Cost per meal.....$2.69

Contest--Cheese Sandwich

2009-09-18T22:14:00.000-04:00

Are you ready for a friendly contest? When my friend Brett sang the praises of the simple cheese sandwich I had to raise my own 1/2 lunch to toast the unsung hero of the middle of day energy giver. So here is the 1st Susan's Kitchen Mixer contest. The down and dirty:

Submit your best cheese sandwich idea by Thursday, October 1 st 9 pm (EST). You can post on the blog or email dancingsusan12 at gmail.com. Entries will be judged by Susan, Brett and his family (note young children will have a say) and one judge to be named. Winners will receive a small token from the Susan's Kitchen Mixer prize department. Winners will have their sandwiches made and enjoyed by many, but results are final and the Susan's Kitchen Mixer group is not responsible for bad bread choice or cheese gone bad. Please original entries only and no grilling allowed. Toasting of bread is okay.

On your mark.....get set.....go.......

Sofra Cambridge--Important Update

2009-09-18T18:14:00.003-04:00

So, when I was traveling with my friend Ben (who was 10 at the time) to NYC (for one of the best vacations ever). I found that he would listen better if I started every sentence with the word...booger. Okay before you run away, I now know that if you want me to do anything, all you have to do is say, Sofra Earthquake Cookie. I will do anything, except clean my mom's office, well maybe that for three cookies. I had a long week and was driving by, a parking space opened up, so I took advantage. It was a thing of beauty, rich dark chocolate, soft, almost like cake, with a heavy dusting of confectioners sugar. I had two, that way it counts for dinner right? No really I'm stuffed, it was so rich. I think I'll just have one for breakfast. If this isn't clear how good a cookie it was, let me know, I'll eat another for you and try to explain better. I'm pretty sure I'll have to go back to compare the other desserts with this one. Thanks Sarah!

Sofra Cambridge

2009-09-17T16:46:00.000-04:00

Tonight, I wanted to walk around Cambridge and have nice bite to eat. After driving around Harvard Square for 30 minutes, none of my usually parking spots panned out, so I went back towards Watertown where I had seen Sofra (in the old package store on the boarder of Cambridge and Watertown).

I started with the Green Apple and Rose water beverage. This was a bright green delight that tickled your taste-buds. I then had a heirloom tomato soup with cream. You could taste and see the fresh tomatoes in this simple but hearty soup. The freshly made thin crisps were a super compliment to the soup. I also had the three cheese spinach flat bread sandwich. This had great sweet spinach and a tangy cheese flavor combo. My only challenge was the spinach was in big pieces so there was a little biting and pulling action that could have a problem if I wasn’t trying very hard not to spill.

This cafe is part of the larger family of formal dinning, CSA farming, bakery, a book with the talented Ana Sortun. I will making a trip to the restaurant and checking out the book very soon.