Hot Blonde in the Kitchen

My life, Virginia Tech Cookbook, and Soup

2012-02-05T13:35:00.001-05:00

Dang its been a long time....had another child, so it's been busy. My bad. Sorry about that!

Lately, many of my friends have said, "remember when you had your blog?" Yikes. Barely. I honestly had such a fun time writing this blog, so I offer no better excuse than to say I was busy with two miserable pregnancies, a full time job, writing a cookbook, working out to lose the baby weight, keeping my house clean to Danny Tanner's standards, cooking dinner every night, and being a good wife and mom. Oh and did I mention I get into bed around 8:30 pm? Errrr...sometimes 8:00 pm. So, I wasn't committed enough to give up any of the aforementioned to post on my blog.

Fortunately, life has sort of started to calm down. Actually, I think I've become better at time management. Well at least before I discovered Pinterest.....that dirty dirty slut. Anyways...I am writing today because I just want to write. Both boys are napping so I am trying to make the most of these few short hours and update everyone on the latest and greatest...

My life...
I had my sweet baby Jack in early November. It was the easiest delivery of all life. I was induced, had an epidural, and literally facebooked (new verb?) the entire time. It was ideal. Then we came home. Homeboy was not interested in sleeping and needed A LOT of help in that department. Five weeks later I checked into rehab. Not really--it was a hotel 5 minutes away. My amazing husband, "Princess" insisted I take a night off and booked me a lovely hotel room. I ordered a molten chocolate cake and a glass of wine and worked on my cookbook. It was sheer bliss. Now 3 months out, baby Jack is sleeping through the night. Booyah! I'm a new woman. I've made working out a big priority. I have about 7 lbs to go. You know... to get to the weight that I wasn't happy with before I got pregnant! I'm not too terribly hard on myself though. It will take time, lots of toolish comments from Tony as I work my way through P90X, spinning classes that have most likely made me infertile (fine by me!) and discovering new healthy ingredients to cook with (kale, quinoa, and almond milk). Even though I'm not where I want to be, making simple changes have left me feeling stronger and more energetic. And no, I have not and will not give up chocolate.

The cookbook...
My heart and soul is "A Taste of Virginia Tech." After several years, a couple mini hiatuses, and a few bouts of self-doubt, it will finally be on bookshelves in late August/early September. In July, I made the BEST decision. After seeing a post on my friend Kris' blog, Young Married Chic, about following your dreams and pushing through the fear of them, I had a hard hitting, gut instinct, holy wow this is what I need to do, "a-ha" moment. Kris loved food as much as I did. Her writing "voice" was similar to mine. She was an AWESOME photographer, and she loved Virginia Tech. She could help me stalk these restaurants for their recipes and help develop our own recipes. Duh, duh, and duh. I wrote her an email immediately and she excitedly said that "yes" she would co-author the book with me. Yay! We have had so much fun working together on this project. And partnering with our publisher, Mascot Books and its owner, Naren, has been amazing. Their enthusiasm for this cookbook is thrilling. I just can't wait for this Fall. CAN. NOT. WAIT.

Soup...

I've done lots of things wrong as a mom. But if there is one thing I've done right, it is that I have exposed my son to a wide variety of healthy foods. And one of the ways I've done that is through soup. Little dude has an extra piece of cartilage on his epiglottis (that flap in the back of your throat). The medical term is layrngomalacia. It is, for the most part, a benign condition. But for him it caused many issues. First, his acid reflux as a baby was pretty bad. Then there was the choking. Homeboy couldn't eat a Cheerio until he was about 14 months old. We used to give him the Heimlick about 3x/day. Even the smallest bits of food he'd choke on. Then came his first Christmas, just days before his first birthday. I'll spare you the gory details but bottom line, we ended up in the hospital and the doctors thought (based on his symptoms) he had epiglottitis, a potentially fatal condition. He was rushed into the OR to be intubated to prevent his throat from closing up. Afterwards, he would be transferred to the PICU at Georgetown.Everything happened so fast. From the anesthesiologist explaining the risks and signing a consent form, to the ENT doctor explaining what could happen if they didnt act fast, to whisking our sweet boy away, My husband and I sat there and cried and cried and cried. I felt like I had taken a bullet. We prayed and prayed and prayed. A half hour later we had a nice surprise. A resident came out and told us about how it was NOT epiglottitis, just a piece of cartilage, which was a bit inflamed and that it was just croup. OMG. Praise the Lord!

Well no wonder he couldn't eat like a normal human being! I still really wanted him to be a good eater, so I started making foods he could swallow easier---like soups, stews, chlli, and even a baby bolognese. He has since graduated to the normal bolognese. I would never expect him to pick up a stalk of asparagus, take a bite, and then eat again. But I didn't want to "hide" the vegetables either. So I made the foods taste good and now am proud to say he has such a healthy, but tasty, diet. I'm sure there will come a day when he discovers certain foods he doesn't like, but for now...the soups are working. Here are some of my "go-to's":

Lentil soup (leeks and carrots)
Broccoli and cheddar soup (carrots)
White bean soup
Black bean soup
Chicken tortilla soup (carrots, chicken, tomatoes)
Greek Yogurt Smoothie (frozen peaches, frozen blackberries, spinach, yogurt is high in protein)
Chili (lean protein, red peppers, red kidney beans)
Bolognese (lean protein, tomatoes, carrots, celery)
Ribolita (kale, white beans, tomatoes, carrots)

Well this has been therapeutic. Thanks for listening! You have my commitment to post a recipe this week! Check back soon!

Grandad's Pecan Rolls

2011-04-16T08:49:00.001-04:00

My Grandad was the bomb cook. I can't help but cringe when I use the word "was" to describe him, because he is still living, but the "was" represents his life before Alzheimer's disease. His cooking is the number one thing I miss about him. Grandad is the simplest man I've ever known. He's a man of few words--except when opening a Christmas present. He'd go on FOREVER--telling you just how great the particular item was and how he'd put it to use. I used to joke that he'd find pleasure in an 8x11 piece of paper. When I'd ask him "how are you?" his answer is always the same: "can't complain" and a big grin on his face. When you ask how he likes the food he's eating, its always, "Oh boy...my favorite!" in a slow drawl. I've never once heard him raise his voice or quite frankly, share a strong opinion on anything. Besides driving an oil truck for fifty-some years, his cooking was what he was most loved and known for. Breaded veal, fried chicken, turkey soup, apple pie, strawberry crepes, and his ridiculous salads were some of my favorites.

Every Christmas, Grandad made homemade pecan (sticky) rolls and I would house them like it was nobodies business. Thankfully, I wrote down the recipe back when I was in college. I say "thankfully" because this week I asked my Mimi if she kept a collection of his recipes and she just giggled. I was perplexed. He just made them up and never wrote them down. Guess that's how that generation rolled...

While there are many adjectives that describe these rolls, I'd rather avoid all cliches and just tell you that the day you make these, you will be completely unproductive for the remainder of the day.

There are two secrets to making these rolls with success. One--activating the yeast with WARM water and letting it foam for five minutes, and two--allowing the rolls to rise in a warm, draft-free spot.

Grandad's Pecan Rolls

For the dough:

1 cup warm water (105-110 °F)

3 teaspoons active dry yeast (not rapid rising)

1 egg, lightly beaten

2 tablespoons unsalted butter, softened

3 1/4 cup bread flour

1/4 cup sugar

For the topping:

1/3 cup unsalted butter, melted

1/2 cup packed light brown sugar

1 tablespoon light corn syrup

2/3 cup pecan halves

1/2 cup sugar

2 teaspoons ground cinnamon

2 tablespoons unsalted butter, melted

In a bowl of an electric mixer with a dough hook, place yeast and water. Let sit five minutes, until the yeast is foamy. Add the butter, 3 cups flour, sugar, and salt and mix on low speed until combined. Add the remaining 1/4 cup of flour and mix until combined. Continue on low speed for 7-10 minutes and add more flour if needed to produce a soft dough that is not too sticky.

Remove bowl from stand. Cover with a clean kitchen towel place in a warm, draft-free spot and let rise for 1 to 1.5 hours or until doubled in size.

After dough has risen, grease a 9x13x2 rectangular pan. In a medium sized bowl, mix melted butter, brown sugar, corn syrup, and pecans. Spread in prepared pan.

In a small bowl, combine sugar and cinnamon.

On a lightly floured work surface, roll out dough so it is 12x12 inches. Brush with melted butter and sprinkle cinnamon-sugar mixture. Gently roll dough to form a log. With a sharp knife, cut log in half. Cut each half into three equal pieces. Place rolls in prepared pan. Cover with a kitchen towel and let rise for one hour. Preheat oven to 375.

Bake for approximately 25 minutes, or until golden brown. Remove from the oven and immediately (and carefully) invert onto a clean platter.

Greek Chicken Pitas

2011-01-17T15:15:00.000-05:00

WOW. Life has most definitely changed--so has my grocery list and most meals I make. I still keep true to my use of fresh ingredients and am proud that I have yet to make a desperate move for that canned cream of mushroom nastiness. Motherhood has made me redefine a lot of things in life, easy meals and expectations of myself included. That being said, I will not sacrifice flavor.

I made this simple, healthy, TASTY meal for my mom the other night and she said that it was the "best chicken" she's ever tasted. Never mind the fact that my mom is no joke my greatest fan and only dog's can hear her when I've done something truly amazing (not that I've ever done something truly amazing) but when it comes to food, I think she's got some street cred.

Chicken tenders are first marinated in a Greek yogurt sauce. Ever tried Greek yogurt? It's the s@#. And its high in protein too. I then transfer the chicken to a grill pan until they are blackened.

1 cup Greek yogurt
1/4 cup olive oil
Zest and juice of 1 lemon
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cumin
1 1/4 pound chicken breast tenders
1 tablespoon olive oil
1 red bell pepper. sliced
1/2 yellow onion, sliced
whole wheat pitas, halved
1/2 cup Tzatziki, homemade or store bought

In a large bowl, whisk together yogurt, olive oil, lemon zest and juice, rosemary, salt, pepper, and cumin. Add in chicken and stir to fully coat. Cover bowl with plastic wrap and refrigerate for at least 2 hours.

Preheat oven to 200.

In a medium skillet, heat olive oil on medium heat. Add red bell pepper and onion slices and cooked until tender, about 7-9 minutes. Season with salt and pepper; remove from heat.

Place pitas on a sheet pan and keep warm in the oven.

Brush a grill or grill pan with a little olive oil. Heat on medium-high until pan is almost smoking. Take a fork and remove chicken tenders from the marinade and carefully place on grill or pan. Cook for about 3-4 minutes, or until blackened, then flip and cook an additional 3 minutes on the other side, taking care not to flip multiple times.

Transfer to a clean cutting board and cut tenders into bite-sized strips.

Fill pitas with a couple teaspoons of tzatziki sauce, a handful of chicken pieces, and as many peppers/onions as you'd like. Serve warm or at room temperature.

A Taste of Virginia Tech

2010-05-27T21:26:00.004-04:00

A couple years ago I was driving down Connecticut Ave in Washington DC, thinking, "I have this great hobby of cooking; what can I do with it?"

I could go to culinary school. Helllll to the no. I'm not going back to school.

I could work in a restaurant. Nights and weekends? My bedtime is 9 pm.

I could teach cooking classes. Like the ones I used to take at the YMCA down at Virginia Tech, where I was the only non-Medicare recipient. Gosh I loved the food at Tech.

And then it hit me like a Mack truck. Virginia Tech has THE BEST food, both on and off campus. Why not write a cookbook dedicated to it?

I'm a dream chaser, so writing a cookbook was what I decided to do. Since I have a full-time job, it has a been a long work in progress. In January 2009, I fake lost my job (major layoff followed by a rehiring from a regional manager who I will forever be appreciative) and took those two months I didn't work and completed a 35 page cookbook proposal, edited by my oldest friend Sara.

Soon after that I became pregnant. In between the vomiting and trips to the urination station I researched publishing companies. I had my baby boy. About a month after he was born, I made some great contacts that helped me develop a relationship with the University and gain their support for the project and also connected me to my now publisher. The owner of the publishing company is a VT alum and I am so thankful for his excitement in this cookbook. Every person I have come into contact with has been so supportive.

I want to document my journey of writing a cookbook from its infancy through publication, so every once in awhile, I will post about my passion project, "A Taste of Virginia Tech."

GO HOKIES!!!

These Are a Few of My Favorite Things....

2010-05-18T19:49:00.004-04:00

Of course my favorite part of that famous song from "The Sound of Music" was "warm apple strudel." I love food. Don't judge.

These are some of my recent favorite things:

1. Lake Champlain's 5 Star Chocolate Bar (Caramel)--this is truly the perfect name for it; it is 5-star. The only other name I might use is "The best F'ing chocolate bar you'll ever eat and it may have similar addictive qualities when compared to crack cocaine." A colleague of mine introduced me to this chocolate bar a few weeks ago, and my life hasn't been the same since. There is a layer of perfect, not too sweet milk chocolate that hugs thick, buttery caramel. Last, there are chopped almonds, but not too many. I buy these at Whole Foods. They are $2.69.

2. HINT Water. I first tried this water at Starbucks, where I was intrigued by the crisp label and the gorgeous blackberry (fruit not phone). It lived up to its marketing potential. It is exactly how the name describes it. It is a "hint" of fruit essence, so it is not sweet, nor is it sparkling. My favorite is the blackberry, but it also comes in lime, cucumber, pear, etc. I buy this fab water from Starbucks or Whole Foods.

3. Awesome white wine in green bottle. I don't know what it says, how to pronounce it, or what kind of wine it is. I do know, however, that its not expensive ($6.99) is white, and its freaking delicious. All signs point to "Yes I Will." Here is a link. It is the second one down, the Hugues Beau...something. I buy it at Whole Foods or Wegmans.

4. Williams-Sonoma pizza sauce. This stuff is serious business and it makes Friday homemade pizza night much quicker. It is made with sweet San Marzano tomatoes and gets a helpful "kick" from red pepper flakes. I buy this in the store.

5. Fresh herbs from Wegmans. My fave store now offers herbs that come in small packages. How often does a recipe call for a small amount of "thyme" or "dill" so you buy a bunch and you end up with a lot leftover? All the time! This has definitely solved that problem for me.

VANILLA COGNAC MILKSHAKE...YES I WILL

2010-05-17T20:46:00.001-04:00

So here's how it used to go down....

I pour myself a nice glass of wine. I start to cook, play some music, bask in the flavors, sip some more. I take my time. We sit down at the table and have a delicious meal that sometimes leaves us (Princess and Me) talking hopes/dreams/movie quotes/misc. nonsense for up to two hours. After dinner was digested, I'd pour some more wine and start to serve dessert.

My new reality....

Bath time followed by feeding followed by placing my sweet son in the crib while simultaneously "shushing" him to sleep. I rush off to the kitchen and begin to cook. Fortunately for me, cooking is cathartic, so it does not seem like a chore to me, but homegirl's gotta be in bed by 9:00 pm, so I no longer "bask in the flavors." I may occasionally pour myself a glass of wine, but I definitely don't have time for dessert. I can count on one finger the number of times I've made dessert since my water broke on December 30th. I have discovered that becoming a mom has mean't that I need to perfect my multitasking abilities. The following recipe has helped me streamline my nighttime routine. I'll submit to the fact that I will just have to wait for the weekend to do my gourmet cooking. Until then, my Vanilla Cognac Milkshake is the RIGHT ANSWER!!!

VANILLA COGNAC MILKSHAKE
Serves 2

1 pint vanilla bean ice cream or gelato (I prefer Ciao Bello, but recently Princess surprised me with delicious frozen custard from The Dairy Godmother. Side note: I'll take ice cream over flowers any day )
1 1/2 shots Cognac, or other brandy
2 Tbsp milk

In a blender, process all ingredients until combined and smooth. Serve immediately.

"I'm not like a regular Mom, I'm a COOL Mom"

2010-03-05T08:57:00.000-05:00

For those of you wondering why my posts had become less frequent during the latter part of 2009, its because I was pregnant. Besides when I had an occasional stomach flu, it was the first time in my life that food did not interest me. Fast forward to New Years Eve, when I gave birth to my beautiful son, and my appetite returned with a vengeance. No joke. To answer your question, YES I DID order take out from the Cheesecake Factory and YES I DID finish my chicken salad sandwich AND Godiva Cheesecake. The long and short of it is, that since my appetite is back, so are my posts. Now I need to work on bringing back the "hotness." These Tony Soprano sweatsuits I'm wearing have got to go.

I recognize that a lot of my readers are Mom's too and therefore need quick, simple recipes. I will try my best to deliver so that you can get delicious recipes for your busy weeknights. In the meantime, see my other (not so fast) comfort food recipes for the weekends!

This recipe for Dijon salmon can't be any easier. All it requires is a sheet pan, some aluminum foil, salmon, and a few ingredients that you may already have in your pantry.

Dijon Salmon

2 4-oz salmon fillets (I use the individually wrapped frozen Atlantic salmon from Wegmans)
Kosher salt and cracked black pepper
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon white wine

Preheat oven to 400. Line a sheet pan with aluminum foil. Place salmon fillets on foil and season with salt and pepper.

In a small bowl, whisk together the olive oil, both mustards, and wine. Spread over the top of the salmon fillets. Bake for approximately 12 minutes.

How to make it a one-pan meal:
Roasted broccoli. On the same sheet pan as the salmon, toss one small head of broccoli with olive oil, a couple cloves of chopped garlic, salt and pepper. Roast along with the salmon. Talk about a lot of flavor with minimal ingredients and without a lot of calories. Boo-yah.

I serve this dish with either brown rice, wild rice, or barley (my new favorite grain).

Gotta go. Regis and Kelly is on....

Blueberry Muffins

2010-02-11T10:12:00.000-05:00

One of the biggest arguments my husband and I have gotten into occurred when we were registering at Williams-Sonoma. This day should've been one of the best of my life, after all, I was in my favorite store with a magic wand (otherwise known as a scanner) choosing a plethora of fabulous cookware and tools that I would not be spending a dime on. But it was a disaster. Princess did not understand the necessity and value of several items I had selected and he was extremely opinionated about it.

"Why do we need more measuring cups? Don't we already have these?"
"Yes, but I need to have at least two 2-cup liquid measuring cups for recipes that....arggggguhhh nevermind."

I was patient up to a point. Then he started hating on the ice cream scoops. I had selected muliple sizes---the small, medium, and large. Princess just could not understand why I needed all three. This time, I didn't even attempt to explain the "whys" behind my selection. For your information, ice cream scoops are used for much more than ice cream (spooning cookies, muffins, fruit, etc). We stormed out of the store before finishing our registry. I later went online to add the ice cream scoops. What are you gonna do now, Princess?

I tell you this story, because when I make blueberry muffins they come out perfectly and are all the exact same size. I can only attribute this perfection to one thing--my medium sized ice cream scoop. Yeah, that's right.

Now about the muffins...

This muffins are ultra moist and get a huge flavor boost from both cinnamon and vanilla. You'll never need another BBM recipe, I promise.

10 tablespoons unsalted butter, melted
1 3/4 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
2 teaspoons vanilla
2/3 cup sugar
2/3 cup whole milk
1 egg
1 1/2 cups blueberries

Streusel topping:
5 tablespoons unsalted butter, melted
2/3 cup flour
2/3 cup confectioner's sugar
1/4 teaspoon cinnamon

For streusel: In a small bowl, combine all ingredients and set aside.

Preheat oven to 400. Line a 12-cup muffin pan with muffin cups.

Combine flour, baking powder, cinnamon, and salt in a large bowl.

In a medium bowl, whisk together butter, vanilla, sugar, milk, and egg.

Make a well in the flour and pour in the butter mixture and add the blueberries. Fold both in until JUST combined--stirring no more than 10 times.*

Use a medium sized cookie scoop (about 2 inches and completely necessary) to spoon the batter into each prepared cup.

Press 2 tablespoons of streusel on top of each. Bake for approximately 15 minutes, until tops are golden and a tester comes out clean. Let cool for 20 minutes.

*Note: When making muffins, it is ultra important not to overmix, otherwise you will form gluten and your muffins will become tough and breadlike. Not awesome.

I made these muffins yesterday while we were snowed in for the fifth day in a row. I couldn't help but chuckle to myself as Princess was enjoying his warm muffin, knowing full well that they came out perfectly thanks in part to the use of the ice cream scoop that he so adamantly rejected.

Princess: 0 Ice cream scoops: 1

White Bean Soup

2010-01-28T12:13:00.004-05:00

I would never forgive myself if I didn't do a post on this soup...

Okay that was dramatic, but seriously.

Last week, my mom (recall--the queen of jarred Ragu) called to rave about the white bean soup recipe she had just made from the recent Williams-Sonoma catalog. She brought some over to me the next day and "OMFG" is all I have to say.

You may have noticed that I sincerely appreciate when dishes are perfectly seasoned. Salt can make or break a dish. Not too much, but just enough to bring out a dishes natural flavors. This recipe gets its flavor boost from crispy pancetta and parmigiano-reggiano. It hits the spot and takes less than 30 minutes. YES I WILL!

I dont' have an immersion blender, so I ladled the soup into a blender and pureed it until smooth. Serve it with crusty Italian bread and you will be fist pumping your way through a great dinner.

Williams Sonoma White Bean Soup

Chicken Pot Pie for Two

2010-01-20T17:49:00.009-05:00

This is, hands down, one of my all-time favorite winter recipes. Yes, you can purchase them at at the store and be totally satisfied, but there is something about baking pot pies that makes you feel warm, fuzzy, and complete inside.

Another great thing about making homemade is you don't have to stare at the highly offensive nutrition label on the back of the box of pot pie. Really Marie Callender? You think I wanted to know that I was consuming half my daily fat in one sitting? Go F yourself.

This recipe is indeed hearty. Simple, fresh ingredients are covered in a blanket of creaminess. Chicken broth enriches the flavor of the filling and coarsely cracked black pepper adds a bite and makes the pies look inviting with a dusting on top of the crust.

Chicken Pot Pie for 2

2 chicken breasts, bone-in, skin on
Olive oil
Kosher salt and black pepper

2 cups chicken stock
1/4 cup unsalted butter
1/2 cup yellow onion, diced
1/4 cup flour
1/2 cup half and half
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1/2 cup chopped carrots
1/2 cup frozen peas
2 tablespoons chopped parsley

Prepared Pie Dough (I use Barefoot Contessa's, from her Lobster Pot Pie recipe)

1 egg, beaten plus 1 tablespoon water
Kosher salt and black pepper, for sprinkling

Preheat oven to 350. On a baking sheet lined with aluminum foil, place chicken breasts, drizzle with olive oil and sprinkle generously with salt and pepper. Bake for 35 minutes. Remove from oven and let cool. Once cool, remove meat from the bone and cut into medium sized chunks.

Bring oven temperature up to 375.

In a medium saucepan, bring chicken stock to a simmer.

In a large saucepan, melt butter on medium low heat. Add onions and cook until translucent; about 4 minutes. Add flour and whisk quickly; cook for 1 minute. Slowly add in chicken stock and whisk constantly. Continue whisking until thickened and bubbling.

Add half and half, salt and pepper, diced chicken, carrots, peas, and parsley.

Line a sheet pan with aluminum foil. Spoon filling into two bowls. Cover with pie dough and shape decoratively. Cut slits in dough. Brush with egg wash and sprinkle with salt and pepper. Bake for 40-50 minutes, or until crust is golden brown and filling is bubbly.

Easy Appetizer for Entertaining

2009-12-19T10:41:00.000-05:00

Yes, I pride myself on making a lot of things from scratch, but even I sometimes need a "go-to" quick appetizer for entertaining. Enter everyone's favorite....stromboli.

It is always funny to watch my guests at our annual Christmas party. I make all these fancy plates like cheese straws, stuffed mushrooms, crabcakes, etc. The dish that gets the most comments? Duh...the stromboli. Maybe its my age group. Or maybe we're low class. Whatever. I'm not embarrassed. This stromboli is the shhhhh....the bomb baby.

This easy app takes only a few minutes to prepare, can be sliced immediately after removing from the oven, and you are going to go loco for the topping.

STROMBOLI WITH LOCO TOPPING
*double recipe for a party over 15 people

1 pizza dough, homemade or Pillsbury
1 package small Hormel pepperoni or 1/2 lb deli sliced pepperoni
2 packages of sliced provolone (I use Sargento because of their persnicketosity factor)

1/4 cup grated parmigiano-reggiano (don't you dare use the green can)
1 teaspoon sesame seeds
1 teaspoon Italian seasoning
Pinch of red pepper flakes (or more, if desired)

Olive oil

Preheat oven to 350.

Roll out pizza dough to a 10x12 rectangle. Make one halfwise vertical cut and one horizontal cut to make 4 rectangles. On each rectangle, layer 1- 2 slices of provolone, and enough pepperoni to cover the dough. Roll from one corner to the next to form a log. Repeat. Place on a baking sheet.

In a small bowl, combine parmigiano, sesame seeds, Italian seasoning, and red pepper flakes. Drizzle olive oil on each of the rolled up stromboli and drop topping on each. Bake for 20-25 minutes until golden brown.

With a spatula, carefully remove stromboli to a cutting board and make diagonal slices. Serve hot.

Thanksgiving Week Day 5--Apple Pie

2009-11-17T20:26:00.001-05:00

There is always a culinary disaster on Thanksgiving, isn't there? I guess statistically speaking it makes sense. You are cooking at least 8-10 things, you are bound to screw up somewhere. Well I'm a firm believer that these disasters happen to me because God wants me to have funny stories.

About five years ago, I had to transport the desserts over to my mom's house. And let me say that I don't F around when it comes to desserts. I make it rain. Apple pie, pumpkin pie, pecan pie, Grand Marnier cake, cheesecake, etc. The pride I take in my pies normally has little to do with the actual pie and more with the pie crust decor on top of the pies. So I get to my Mom's and she places my masterpieces up on top of the refrigerator. Well I can't tell you exactly what went down, all I can say is that my pies went down--tumbling down from the top of the fridge to the cold kitchen floor. I, like a preteen, got emotional. For serious, I think I actually cried more than during all my former breakups combined. Mimi, my wonderful, smart as a whip grandmother, felt so bad that I was upset. In an attempt to make me feel better, she grabbed a fork, bent down (not an easy task after 2 hip replacements) and started eating the apple pie off of the floor. She said, "See how much your Mimi loves you?" It was a touching and hilarious moment that I will never forget.

Apple Pie with Orange and Vanilla Essence

I love uses the flavors or orange and vanilla in my apple pie. This combo brings out the best in the sweet and tart apples and creates a homey aroma that is unmatched. I cut my apples into chunks, as I feel that thin slices of apple sometimes lose their integrity with the heat of the oven. I always do something different with the top crust, and this time I chose to cut out dough with a leaf shaped cookie cutter. See below before and after baking pictures.

2 unbaked homemade or prepared pie crusts

3 Granny Smith apples, cored and sliced ½ inch thick

3 Golden Delicious apples, cored and sliced ½ inch thick

¾ c firmly packed light brown sugar

2 Tbsp flour

1 Tbsp cinnamon

¼ tsp nutmeg

1 tsp orange zest

1 Tbsp orange juice

1 tsp vanilla

1 Tbsp unsalted butter, cut in small pieces

1 egg, beaten

1 Tbsp heavy cream

Preheat oven to 400°. Lay one pie crust over a pie dish to create

bottom layer of pie; set aside. In a large bowl, combine the apples,

brown sugar, cinnamon, nutmeg, zest, juice, and vanilla and toss

with a large spoon. Pour apple mixture in prepared pie dish; dot

with pieces of butter. Drape the remaining pie crust over top of the

pie and tuck under the bottom edge and crimp to form a decorative edge.

Cut several slits in crust to allow steam to escape during baking.

Beat egg with heavy cream and brush onto crust. Sprinkle

pie with sugar and cinnamon. Bake the pie until the crust is golden and the filling is

bubbling, about 1 hour. Cover the crust with aluminum foil if it begins

to get too dark. Transfer the pie to a cooling rack and let cool at least

20 minutes. Serve warm or at room temperature.

Thanksgiving Week Day 4

2009-11-13T20:18:00.002-05:00

I know homemade pie crust seems daunting. There's is a bit of science and technique to it, I admit, but there is just nothing like the real thing. You can certainly buy already made pie dough from the grocery store, but I think it tastes like a car tire. Just sayin.'

Yes, it helps to have a mixer or a food processor to do the work for you, but it can be done by hand.

Making great pie crust takes 2 things: cold cold cold ingredients, and fast fast fast work. In order to do both, you must chill and set out all measured ingredients and have the tools you need ready to go. There is a great debate about whether to use lard, butter, or vegetable shortening. Since I'm a home cook, I use a combination of butter and shortening--it produces flaky and tasty results.

Pie Crust

Makes 1 pie crust

5 tablespoons unsalted butter, diced then chilled
3 tablespoons vegetable shortening, chilled
1 1/3 cup flour
1 Tbsp sugar
1/4 tsp kosher salt
Ice Water

Get out 3 preparation bowls. In one, place butter and shortening. Chill in freezer for 5-10 minutes. In the second, combine flour, sugar, and salt. Chill in freezer for 5-10 minutes. In the third bowl, fill with ice and top with water.

In the bowl of a food processor, add the flour mixture. Pulse two times. Add the butter and shortening and pulse 10-15 times, until mixture looks like "small peas." With the motor running, quickly add 4 tablespoons of ice water. Be careful about not adding too much water. Pulse until the dough starts to come together, but has NOT yet formed a ball.

Dump the dough onto a clean and flour surface. Shape into a disk. Cover with plastic wrap and chill in the refrigerator for at least one hour.

To use:

Place dough on a well floured surface. If it is too hard, let it sit for 10 minutes. Starting in the center of the dough, with a floured rolling pin, roll out to the edge. Rotate the dough 90 degrees with each roll and repeat by starting from the middle of the dough and rolling to the edge. This will prevent the dough from sticking to the board or becoming over processed and tough. Your goal is to have a circle that is 2 inches wider than your pie dish. Roll the dough onto your rolling pin in order to place it on your pie pan. (See picture). Shape the edges in a decorative fashion.

Creamy Pumpkin Pie
It may be a bold statement, but I believe there is no better recipe for pumpkin pie. In my mind, what makes this pie exceptional is the cream cheese and half and half, hence the title, "creamy." So many recipes for pumpkin pie end up too watery and I am not okay with that.

5 oz cream cheese, room temperature
3/4 cup firmly packed light brown sugar
15 oz can pumpkin puree
3 extra large eggs
1 1/2 c. half and half
1 tsp vanilla
1 tsp cinnamon
1/2 tsp pumpkin pie spice
Dash of salt

To glaze the crust:
1 egg, beaten
1 Tbsp heavy cream

Preheat oven to 425. In a large bowl (or bowl of KitchenAid mixer) beat together cream cheese and sugar until combined. Add pumpkin and beat until combined. Add the eggs one at a time, until just combined. How many times can I use the word "combined?" Slowly whisk in the half and half, vanilla, cinnamon, pumpkin pie spice, and dash of salt.

Pour into prepared pie shell. In a small bowl, beat together the egg and cream with a fork and brush over crust. Bake for 15 minutes. Lower the heat to 350 and bake an additional 35 minutes, or until filling is evenly set (may still be jiggly in the center--that's okay--it will continue to set in the refrigerator). Remove from the oven and let cool to room temperature. Refrigerate until ready to serve.
PS--I may or may not have eaten a slice for breakfast...and when I say "I may" I mean I absolutely did and it was fab. Don't judge me.

Thanksgiving Week Day 3

2009-11-11T21:01:00.000-05:00

The Vegetable

Yes, the vegetable dish is always an afterthought....

Its likely that you'll find the "greens"on your Thanksgiving table in a casserole dish, swimming in a pool of cream of mushroom soup (which I seriously despise) topped with crunchy fried onions and while that is probably delicious, I suggest doing something fresh. (I am pausing for your freaked out response) Chill out. I know. It's Thanksgiving, and I agree that you should go all out or get the heck out. But I would argue that having one healthy dish on your table is not a bad thing. Okay? At least I didn't suggest that you remove the half and half from your pumpkin pie!

Why is it that the simple vegetable can seem so tricky? You don't need to add much to them, they don't take that long to cook, and you have a plethora of cooking methods to choose from, yet its hard to get truly excited about your side of vegetables. There is also the challenge of timing--you want to ensure that you're bringing a warm dish to the table, but not at the expense of the vegetables natural color, typically beautiful bright green color which will quickly fade to a pukey greenish/brown. Below is an easy solution that takes very little time and produces fab results.

Here's how it all goes down:

Step 1: Take the beans and throw them into a pot of boiling water and cook for 2-3 minutes. Promptly remove them with a slotted spoon and plunge them into a bowl of ice water. This is called "blanching." Blanching cooks the vegetables but also helps retain their nutrients and color by halting the cooking process with the ice water. Keep them in the water until 5 minutes before dinner is being served. Lay out paper towels and transfer the beans to them and blot dry.

Step 2: Saute a couple cloves of finely minced garlic, in a couple of tablespoons olive oil on medium low heat for 1 minute. (You do NOT want to overcook garlic, it is really nasty). Add the beans to the oil and saute for approximately 2-3 minutes, until heated through. Add salt and pepper to taste. Yes--vegetables need salt too.

Stay tuned....pies and stuffing are on their way!!!

Thanksgiving Week Day 2

2009-11-10T20:41:00.001-05:00

Homemade Rolls

There is not much that needs to be said about this money Thanksgiving staple. Store bought rolls just don't do it for me. This recipe is awesome because you make the dough the night before, let it rise in the refrigerator overnight, then shape and let rise again in the morning and bake the rolls off a couple hours before your big meal. The best news is that the yeast does all the work for you.

Makes about 15-20 rolls

1 cup warm water
2 pkg active dry yeast
3/4 cup warm water
1/2 cup sugar
1 Tbsp kosher salt
3 Tbsp unsalted butter, melted
1 egg, beaten
5 1/4 cup flour
1 tablespoon unsalted butter

melted butter, to brush on rolls before baking

In a bowl of a KitchenAid mixer with a dough hook, combine hot water and yeast; let sit for five minutes, until foamy.

In a small bowl or a liquid measuring cup, add 3/4 cup warm water, sugar, salt and 3 Tbsp melted butter. Mix to dissolve sugar.

When the yeast has activated (foamy) add the sugar mixture and egg to the bowl with the yeast. Add 3 cups of flour and beat on low speed until combined. Gradually add the remaining flour until a soft, elastic dough is formed, approximately 5 minutes. It will still be slightly sticky. You may need to add a little more flour, but be careful not to add too much at one time. Knead on low speed for another 5 minutes.

Meanwhile, grease a large bowl with about 1 tablespoon of butter.

Dump out the dough on a well floured board and knead by hand for 1 minute. Transfer dough to the prepared bowl. Cover bowl tightly with plastic wrap. Store in the refrigerator overnight or until doubled in size (dough will keep about 4 days).

The next day:

Grease a 9x13 inch pan. Punch down the dough. Shape into 2-inch balls and place in prepared pan. Cover with a clean dish towel and let rise in a warm, draft-free spot until doubled in size; approximately 1-2 hours.

Preheat oven to 400. Bake rolls for approximately 15 minutes, or until golden brown.

Thanksgiving Week Day 1

2009-11-09T18:51:00.000-05:00

Swiss Cheese Fondue

This may not sound like the traditional Thanksgiving appetizer, but let me tell you why it works...

1. If you place the fondue in the family/living room, your guests will gather in that room and NOT in your kitchen looking over your shoulder, evaluating your every move, and asking all types of questions while you are trying to focus on not F'ing up the most important meal of the year.

2. Eating fondue is interactive and social. There's nothing like catching up with relatives and friends while taking turns dipping. Its even a conversation starter for those you don't know well, like if your Mom invited her waitress and the waitress's cousin from dinner the night before. (True story). Fondue is a food course that keeps guests lingering and chatting away as they breathe in the delicious aroma of white wine and silky cheese.

1 clove garlic, smashed
2 cups white wine
1/2 lb Gruyere cheese, shredded
1/2 lb Emmenthaler cheese, shredded
1 teaspoon cornstarch
1 tablespoon water
Pinch of nutmeg
Pinch of kosher salt
Pinch of white pepper (optional)

To serve:

French bread cubes
Baby carrots
broccoli
Diced green apple

In a medium saucepan, rub the clove of garlic on the inside of the pot. Discard garlic. Turn heat on medium-low, add wine, and bring to a full simmer. Slowly add cheeses and whisk until melted.

Meanwhile, in a small bowl, blend the cornstarch and the water. Slowly add this mixture to the pot and whisk vigorously. Continue to cook until it is thickened. Add a pinch of nutmeg and salt.

Transfer to a fondue pot and serve.

Gearing Up for Thanksgiving Week

2009-11-08T12:06:00.000-05:00

I thought it would be fun to do a series of posts to help you get ready for Thanksgiving. Starting on November 9th, I will post a daily entry with delicious recipes and tips to help you prepare for the holiday.

What you can expect: fabulous recipes for pumpkin, pecan, and apple pies (plus homemade crust) how to prepare a turkey, homemade rolls, stuffing and mashed potatoes, an easy vegetable dish and more!

POM Wonderful

2009-10-30T18:50:00.002-04:00

Kristen from POM Wonderful recently sent me a case of their pomegranate juice to try as well as develop some recipes. She didn't have to sell me on this stuff, I already thought it was money, however the samples were useful in creating some delicious recipes that are perfect for the fall and winter.

Pomegranates, if you are unfamiliar with them, are a beautiful, delicious and tart fruit. They produce a wonderful juice and neat looking seeds. Yeah, you heard. Pomegranates are also very good for your health. Let me take you back to my days in Virginia Tech's nutrition classes to explain why...

Pomegranates are rich in antioxidants, which are the current rage for disease prevention for both your insides and outsides. What the heck do they do? They scavenge free radicals, DUH! In simple terms, antioxidants are the US Military and the free radicals are Al Qaeda. Free radicals can create cellular damage that can lead to disease and the antioxidants help protect from potential damage. Antioxidants show the free radicals who's boss.

In an effort to get princess (this is what I call my ultra particular husband, if you are a new reader) to stop drinking so much soda, I started buying POM Wonderful to use for a fun drink with less sugar. A little skeptical at first, princess became obsessed with this juice and even started to call it his "mocktail." It is perfectly refreshing, especially after a long day of work.

Mocktail
serves 1

1/2 cup POM wonderful pomegranate juice
1/2 cup lime flavored sparkling water
1 lime wedge

In a glass, add pomegranate juice, sparkling water, and squeeze the lime wedge, reserving the lime wedge for garnish. Add a couple of ice cubes.

POM Royale
serves 1

Coarse sugar (Demerara or Tubinado) for coating the rim
POM Wonderful pomegranate juice
1 Tbsp Framboise
Prosecco

Set out 2 small bowls. In one bowl, pour warm water. In the other, pour a couple of tablespoons of coarse sugar. Take a clean champagne flute and first dip the rim into a bowl of water and quickly transfer to the sugar to coat the rim. Set glass aside.

Pour pomeganate juice into the glass until glass is 1/3 full. Add Framboise. Top with Prosecco. Love your life.
*Feel free to substitute regular granulated sugar for coarse--I just thought it was pretty and rustic:)

Top 10 Fall Must-Haves

2009-10-28T06:32:00.001-04:00

Here's a short list of my fall season must-haves:

1. Butternut squash puree from Williams-Sonoma
2. Pumpkin Pancake and Waffle Mix from Trader Joe's
3. Pumpkin Butter
4. Pumpkin cream cheese from Wegmans
5. Caramel hot apple cider from Cosi
6. Mulling spices from Williams-Sonoma
7. Organic chicken stock (for all those money Fall soups)
8. Candy corn--who knew corn syrup could be so delicious?
9. Apple Cider
10. Sam Adams Octoberfest or Pumpkin Ale

What are yours????

Filet Mignon and Red Bliss Potatoes

2009-10-13T20:33:00.001-04:00

This Filet Mignon is so freaking good that I forgot to take a picture. Forgive me...

Princess and I just celebrated our 3 year anniversary, and since red meat is somewhat synonymous with romance, it was no surprise when I asked him what he wanted for dinner, "Filet Mignon" was his response.

I can't begin this recipe without telling you about the best Filet Mignon of life. My first job was in Frederick, Maryland, which I affectionately called "Fredneck." I lived alone in a huge 2 bed 2 bath apartment, spent lots of quality time with myself, and frequented the Walmart on a regular basis. I grew to love this crazy little town, which was filled with great places to run, eclectic shops, and a fabulous brewery with the best cheese stuffed pretzel of all ye nations. Fredneck also houses my favorite restaurant to this day, The Tasting Room. Sure, I kept coming back for its seasonal cocktails, panko shrimp, and lobster mashed potatoes, but it was the heavenly Filet Mignon that made me straight-up gay for this restaurant. No joke--I still have yet to find a Filet that can beat The Tasting Room's.

So what's the magic behind this Fredneck establishment's Filet Mignon? Heck if I know. What I do know is that there is no crazy brandy sauce, no bearnaise, no mushrooms or lump crabmeat. From what my senses told me, there was just a tender piece of meat, salt and pepper, a cast iron skillet, and old faithful, aka butter.

I no longer live in Fredneck and have been back in my regular hood for a few years now and I desperately miss this fab dish. I've taken some pointers from The Tasting Room in an attempt to recreate their magic in my home. Simple trick: Sear both sides of the meat on a skillet and then transfer it to the oven to finish cooking. During the last minute, slab on some butter and let sizzle. I find that cooking it in the oven and off the direct heat produces meat that is less tough and more juicy.

Simple Filet Mignon
Although this recipe itself is simple, what may intimidate some is how to know if your meat is cooked enough. It is very easy to overcook meat. Therefore, I rely on the finger test to check for doneness. Here is a great explanation of it and it will serve you well throughout life. Make sure you take the meat off the heat before it is cooked to your liking, as it will continue to cook as it rests.

2 filets beef tenderloin
Vegetable oil
2 teaspoon kosher salt
2 teaspoons coarsely cracked black pepper
2 tablespoons unsalted butter

Preheat temperature to 400.

Pat each filet dry with a paper towel. Rub with a little bit of vegetable oil and sprinkle each with 1 teaspoon salt and 1 teaspoon cracked black pepper. Press into meat gently. Set aside for 10 minutes.

Heat a cast iron or other oven proof skillet on high heat until very hot. Add the meat and sear for 2 minutes on all sides or until a deep golden crust appears. Use tongs to turn the filets. This will take about 8 minutes.

Using a potholder, transfer the skillet to the oven and cook for about 4 minutes for medium. Add 1 tablespoon of butter to each filet and cook 1 more minute. Use the finger test and avoid all temptation to cut into the meat to check for doneness--if you do, the juices will end up on the skillet and not in your mouth. That would suck.

Remove the skillet from the oven and cover with aluminum foil and let rest for 10 minutes.

*Cooking times may vary due to the meat's thickness

Red Bliss Potatoes with Bacon
This is a great alternative to mashed potatoes. Because the potatoes are seared in bacon drippings, this dish is also sure to make your grandmother proud. And isn't that what its all about???

1 lb baby red bliss potatoes
3 slices thick cut bacon, chopped
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 tablespoon chopped fresh parsley

In a large stockpot, place potatoes and cover with cold water. Bring to a boil. Once at a boil, cook for 7-10 minutes, or until potatoes are fork tender. Pour the water and potatoes into a colander to drain. Blot potatoes dry.

In a large skillet, cook bacon on medium heat until crispy. Remove from skillet with a slotted spoon and place on a plate lined with paper towels. Reserve the bacon drippings and do not clean the pan. Return the pan to a medium heat and add the potatoes. Cook until browned, tossing occasionally; about 7-10 minutes. Turn off the heat and add bacon, salt, pepper, and parsley. Serve hot.

Butternut Squash Soup with Apple/Cheddar/Bacon Panini

2009-09-29T18:42:00.003-04:00

This soup captures the very essence of fall--a dazzling orange color, somewhere between sweet and savory, not heavy but not too light either, and SO, SO very satisfying. I use that word a lot in these blog posts... satisfying. Guilty as charged, but that is the best word to describe the foods that I make and foods that I love and crave. There are so many restaurants out there that boast 4 star ratings but put more time into making the food artistic versus fulfilling. I judge the quality of a restaurant by asking one question: Would I crave this? In fact, its that question that I ask myself after I make a dish and especially before I post a recipe on this crazy little blog.

Back to the soup...

I've made this soup a handful of times and I just love it. It doesn't take very long to make, its not too heavy, and is great on a raining or cold day. Last Friday night, I approached the idea of making it for my husband the following day. This is how the convo went down.

Me: "Tomorrow night, after Virginia Tech whips up on Miami, I'm going to make butternut squash soup."

Princess: "Butternut squash soup....ehhhh...I don't know if I'll like that."

Me: "Reallllllyyyy? Because I made it last year and on the recipe I specially wrote, "Kevin actually liked this.'"

Princess was left speechless.

I like to serve this alongside a delicious panini sandwich. I guess you could also serve it with a side of mixed greens, but that might be lame.

Note: you will need a regular blender or an immersion blender

Butternut Squash Soup

2 tablespoons unsalted butter
1 yellow onion, sliced
1 teaspoon chopped fresh thyme
4 cups butternut squash puree (prepared or homemade)
1 Granny Smith apple, peeled, cored, and thinly sliced
2 cups chicken stock
1 bay leaf
3 teaspoons kosher salt
8 oz. Creme Fraiche***
1/4 teaspoon cracked black pepper
Sliced French baguette, for serving

Many different herbs would make this soup spectacular. Play around with it a little bit, adding either sage, coriander, ginger, nutmeg, etc. Although I probably wouldn't try them all at once. Just sayin'.

In a large stockpot over medium heat, melt the butter. Add the onion and thyme and cook for 10 minutes, or until soft. Add the butternut squash puree, apple, chicken stock, bay leaf, and salt and stir to combine. Cover and cook on medium low heat for about 45 minutes.

Remove the bay leaf and discard. Puree the soup directly in the pot, or carefully ladle into a regular blender. Puree the mixture until smooth. If you are using a regular blender, as I did, you will need to do two batches. Keep a large mixing bowl nearby for the first batch. When all the soup has been pureed, carefully pour it back into the stockpot and add in the creme fraiche, stirring until it is completely melted and combined. Add in pepper and extra salt to taste.

***Creme Fraiche is much like American sour cream. It is widely used in French cooking. Here are two links about it:

Creme Fraiche-Wikipedia
Vermont Butter and Cheese Company

Apple, Cheddar, and Bacon Panini
Serves 2

4 slices sourdough bread
Dijon mustard
6-8 thin slices of Granny Smith apple
2-4 slices NY cheddar cheese
2-4 slices of bacon, cooked

On each slice of bread, spread a little Dijon mustard. On each of two pieces of bread, layer a row of apples, top with cheese, and then with bacon. Top with remaining two slices of bread. Brush with olive oil and cook according to panini maker instructions or on the stovetop like you would grilled cheese, until golden brown and cheese is melted. Slice and serve!

FAHBQ's....

2009-09-23T18:13:00.006-04:00

Last week I made dinner for the Silly Blonde. As she sat on the bar stool while she observed my work, she asked a series of really good questions about cooking techniques, tools, cookware, etc. We thought it would be great if we gave our readers the chance to ask questions, which I will answer and then ultimately post a list of FAQ's on the blog for your reference.

If you have a question, please email me at hotblonde.inthekitchen@gmail.com. Remember, there are LOTS of stupid questions and I will be entertained by all of them. As you have not judged me, I will not judge you.

Great cooking!
~HBK

French Onion Soup

2009-09-20T18:58:00.002-04:00

I may or may not have decorated for fall on August 31st. And when I say "I may," I mean I absolutely did and I was not ashamed nor embarrassed.

The leaves, the crisp air, Virginia Tech football, NFL, the long-sleeved shirts, boots, chili, soups, pumpkins (and using its puree into everything I can) apple pie, candy corn, cornbread...the whole thing....I love the whole thing.

French onion soup is one of my all-time fall favorites. Princess happens to love it too, so really, everybody wins. This "soup" is not just a soup. Onions are transformed with nothing more than a little oil, a little heat, and time until they are a rich caramel color. You crazy little onion...fooling us into thinking you were a simple vegetable. After the onions are nicely caramelized, you add beef broth, white wine, sherry, and Cognac....ahhhhh, be still, my heart. Don't even get me started on the gruyere cheese that melts atop a piece of French bread that floats over the soup and is broiled until golden, bubbling, and is spilling over the sides. Dang it, French onion soup....stop being so naughty!!!

French Onion Soup with Gruyere Goodness

Serves 4---you can easily double the recipe
***Note the different types of alcohol involved: if you don't have sherry or brandy, just substitute with extra wine (it will still taste delicious).

2 tablespoons olive oil
2 yellow onions, sliced
2 leeks, cleaned and sliced
1 teaspoon sugar
1 clove garlic, minced
1 teaspoon chopped fresh thyme
4 cups beef broth
1/4 cup white wine
1/4 cup sherry wine
1/4 cup Cognac or brandy
1 bay leaf
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper

For serving:
French baguette, sliced
Gruyere cheese, sliced or grated

Preheat oven to 500 and position a rack in the top part of the oven.

In a large stockpot, head olive oil on medium low heat and add the onions and leeks. Cook for 15 minutes, stiring frequently. Turn up the heat to medium, add the sugar and cook until they are a deep amber color, stirring occasionally, approximately 20-30 minutes more. Add the garlic and thyme and cook for 1 more minute.

Add beef broth, wine, sherry, brandy, and the bay leaf. Bring to a boil, lower the heat and simmer for 30 minutes. Add salt and pepper (you may add more salt than suggested if you like--I personally think 1 teaspoon of salt is enough, plus I'm at high risk for developing cankles). Don't forget to remove the bay leaf and discard.

Place ovenproof soup bowls on a rimmed baking sheet. Ladle soup into bowls. In each bowl, place one slice of baguette and top with a solid handful of cheese. Broil for 5 minutes.

This soup can most-def stand alone for dinner, but I like to pair it with ham, gruyere, and dijon panini's on pretzel bread. Its basically a dream come true, I'm not gonna lie.

Chocolate with a side of Banana Bread

2009-09-09T05:57:00.001-04:00

Here's a common baking scenario...

You have in your mind the perfect thing to bake. Maybe its for a special occasion, or maybe you just have a hankering for something to nosh on during the weekend. You look for recipes, create a shopping list, head off to the grocery store, put on some comfy clothes and prepare to bake.

You've read the instructions, completed every step just the way it was directed and popped your creation into the oven for 1 hour--just as the instructions say. Sweet. You plop down on the couch with a magazine while Keeping up with the Kardashians is on in the background as you wait anxiously for the finished product. And hour goes by, your home smells wonderful, and you skip to the kitchen, open the oven and.......

"F#$%$#%$# me!! S@#$* !!!!!" You've baked it way too long. It's burnt and dry. Even though the recipe told you 1 hour, you convince yourself that you suck at life.

The truth is, in some ovens, that same recipe may need an hour. In my oven, when a recipe calls for 1 hour baking time, that usually means 40 minutes.

So here is my novel suggestion: Set the timer for 1/2 the time the recipe says (e.g 1 hour, do first check at 30 min) check whatever it is you are baking (toothpick) and keep cooking at either 3-5 minute increments until done. This strategy doesn't apply to all baking products, like popovers for example. Why? Each time you open the oven you are letting heat escape and subsequently lowering the oven temp. It's not as big of a deal for cakes, cookies, and quickbreads--just make sure to close the oven door just after testing with a toothpick.

"Wow, hot blonde, thanks for that fabulous advice. I never would have thought of that." I know, I know--its common sense, but this simple method has seriously improved my chances for baking with success.

Now for this recipe. It is so dope. That's the first time I've ever used the word "dope." I'm okay with that.

I've always loved banana bread, but at times felt it was missing something. Chocolate...duh! I chose bittersweet chocolate because the bread itself is so sweet that it offsets it a bit. Enjoy!

BANANA BREAD with CHOCOLATE CHUNKS

Makes: 2 loaves
Prep time: 15 minutes
Baking time: no more than 1 hour
Rating: OMFG

3/4 cup unsalted butter (1 1/2 sticks) at room temperature
1 8 oz. package cream cheese, at room temperature
2 cups sugar
2 eggs
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 3-4 bananas)
1 teaspoon vanilla
1 1/2 cups bittersweet (or semisweet) chocolate chunks

Preheat oven to 350. Butter and flour 2 (size 8 x 4 inch) loaf pans.

Beat together the butter and cream cheese with a mixer on medium speed. Add sugar and beat until combined and fluffy. Add eggs, one at a time, until just combined.

In a medium bowl, combine flour, baking powder, baking soda, and salt. Slowly add flour mixture to the butter mixture and beat on slow speed until JUST combined. DO NOT OVERBEAT.

Fold in mashed bananas and vanilla until well distributed. Fold in chocolate.

Pour the batter evenly into the prepared pans. Bake for approximately 1 hour, BUT remember to check it half way through. Check it with a toothpick--it should eventually come out completely clean (no moist crumbs attached). Keep baking until it is a deep golden brown and the toothpick tells you its done. Remove from the oven and let cool slightly.

Serve warm.

Polish off a loaf all by yourself. Feel guilty. Go to the gym tomorrow.

P.S. Makes a great fall present! Wrap in parchment paper, tie with a ribbon and give to your BFF!

Chicken Enchiladas with Sour Cream Sauce

2009-08-31T16:18:00.025-04:00

I've been hating on Mexico lately. The drug trafficking, the swine flu, the government corruption, the sick digestive problems you get when you go there....and so on.

But....DANG IT, MEXICO, WHY MUST YOUR FOOD BE SO GOOD?!?!?!

I love the margaritas, the tortilla chips and salsa, the guacamole, fajitas, tacos, burritos, sopapillas, etc. But the enchiladas....stop it right now...

I've been making this recipe since high school and I have to say that I'm always a little disappointed when I order enchiladas at a restaurant. First, I'm stoked when I see the words "with sour cream sauce" in fine print on the menu. Only its quite the margarita buzz kill when the dish arrives and you realize that when they said "sour cream sauce," they actually used only a teaspoon of sour cream in the sauce. Ahpffff.

My sauce is straight up sour cream and I love it. It is so naughty.

The silly blonde (Sara) and my BFF for 20+ years also has a strong affinity for Mexican, so I invited her over yesterday for these enchiladas. She made an amazing corn salsa that I have to post the recipe for once I get it from her. It was sweet and tangy. I will let her do the honor of describing the enchilada dish to you. The fact that she got up for seconds gave me a pretty solid indication that she liked them.

Sour Cream Chicken Enchiladas
The only thing that you may perceive as difficult in this recipe is the number of steps. Let me try to simplify it for you by creating a list of what you will need to set out before you get started

9x13 baking dish and ladle
Medium skillet and spatula
Stockpot or large saucepan and whisk
Small skillet
Liquid measuring cup
Measuring spoons
2 bowls--for cheese and onion
1 plate, lined with a paper towel--for tortillas

2 tablespoons vegetable oil
1 lb package chicken breasts, cut into bite size pieces

1/4 cup unsalted butter
1/4 cup flour
2 1/4 cups chicken stock
8 oz sour cream
*1 teaspoon fresh jalapeno, finely chopped (or more, for those who like it hot)
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper (or more, for those who like it hot)

12 corn tortillas (these are the small ones, not to be confused with flour tortillas)
Vegetable oil, for pan frying
1 small yellow onion, diced
1 lb Mexican blend cheese (I used Sargento, since I am persnickety)
2 tablespoons chopped parsley

*Note: Take care when dicing jalapeno. It is quite the buzz kill when you accidentally rub your eye after dicing one of these bad boys. I recommend using a paper towel to prevent touching the inside of these peppers. Keep in mind that the white membranes and seeds are the "hottest" part of the pepper, so it is wise to discard these. You may also substitute canned jalapenos, as these are less potent and easier to dice.

Preheat oven to 425.

In a medium skillet on medium high heat, warm the oil. Add the chicken and cook until golden brown. Remove from the heat and set aside.

In a stockpot or large saucepan, melt the butter on medium low heat. Add the flour and whisk quickly. Cook for no more than one minute. This is serious---only one minute. Slowly add in the chicken stock and turn up the heat to medium. Whisk constantly until the mixture is thickened and bubbling--about 7 minutes. Add in sour cream, jalapeno, salt and cayenne and whisk until combined. Lower heat to low to keep warm.

This next step is optional. I like to pan fry the corn tortillas in a small amount of vegetable oil to make them more malleable. If you pick up a corn tortilla, you will see that it breaks easily. This step will help prevent breakage when you are rolling the stuff enchiladas. In a small skillet on medium low heat, heat 1 teaspoon of vegetable oil. Place a tortilla flat on the skillet--leave for about 20-30 seconds, it will be slightly warm. Flip and heat the other side for only 10 seconds. Transfer to a paper towel lined plate. Repeat with more oil and the remaining tortillas.

Pour one ladle full of sauce into a 9x13 baking dish.

Starting with the tortilla on the top of the pile, place 3-5 pieces of chicken along a line in the center (does not have to be perfect) along with approximately 1 tablespoon of cheese and 1 teaspoon of onion (no need to measure, just eye ball it unless you want to be cooking all night) and roll up. Place the stuffed tortilla seam down on the baking dish. I normally arrange the enchiladas like this--8 vertical from left to right and underneath that row, 2 horizontal on one side and 2 on the other. I hope that makes sense.

After you've rolled up all of the tortillas, pour the mind blowing sauce all over them. Sprinkle the remaining cheese on top and bake for 20 minutes.

Garnish with parsley.

You will be completely useless for the rest of the evening. It will be worth it.

Thank you, Mexico.

CINNAMON ROLLS

2009-08-03T19:02:00.002-04:00

I recently hosted a baby shower for my BFF Kasey, who is due to have her little boy on August 28th. We've only been friends for about 5 years, but she has become one of my very very best friends. Kasey has had both a Pennsylvania and Dirty Jersey shower with family, so we thought it would be nice to get a close group of girls together for a low key brunch. She tried to persuade me to keep it simple and not stress myself out over the event. I quickly reminded her that if I can host a fab engagement party for 40 people one week after major neck surgery while taking Vicodin and Valium....I certainly could handle this.

First off, let me say that I am not fan of baby showers. Games? Not for me. Sitting around an awkward circle ohhhing and awwwing over the gifts? Not for me. Talking about bottles, pumps, diapers, pumps, boppy's, pumps, and walkers? Definitely not for me. Don't even get me started on that nasty diaper game. If I could plan my own shower, we'd have delicious food that would include but not be limited to chocolate, strawberries, and whipped cream. We'd watch something like Knocked Up, have a dance party, and then maybe make some prank calls if we had the time. Then I'd go home and bore my husband by opening the gifts in front of him.

Luckily Kasey dislikes all these things about showers too--so the plan was to have fabulous food and fabulous company. Since she's having a boy and the quintessessential baby boy color is "blue" I thought "Tiffany" blue and the theme "Breakfast at Tiffany's," would be just perfect.

The menu was relatively simple: an easy frittata, made with bacon, onion, scallions, and chunks of cheddar cheese, homemade cinnamon rolls, fresh strawberries, and a variety of beverages, including lemonade, flavored sparkling water, and Izze sparkling drinks in peach and pomegranate.

Homemade cinnamon rolls are lovely. And yes, you can tell a difference if its made from scratch. As Kasey so eloquently put it, "I could tell these were no Pillsbury reduced fat cinnamon rolls."

Sorry this picture isn't the best---I forgot to take a picture right after the rolls were done

CINNAMON ROLLS

Pastry fundamentals: You need yeast for the bread to rise (duh), but you need warm water to activate the yeast. Sugar is a catalyst for yeast activation. Salt is the enemy and can prevent yeast activation. So the steps are simple, add yeast and sugar to the warm water and let it sit until it produces foam (5 minutes). The yeast is activated at this point and you can add the salt.

Dough time: 15 minutes
Rising time: 1 hour 30 minutes, total
Baking time: 35 minutes

1 1/2 cups warm water
1 package (2 1/4 tsp) active dry yeast
1/4 cup sugar
1 tablespoon vegetable oil
1 teaspoon salt
4 cups flour, more if needed
1 cup unsalted butter, softened
2 tablespoons cinnamon
1 1/2 cups sugar

ICING:

4 oz. cream cheese, softened
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups confectioners sugar, sifted
1 teaspoon vanilla extract

In a large mixing bowl (or KitchenAid) bowl, add warm water, sugar, and yeast; gently stir a couple times. Let sit for about 5 minutes, until the mixture appears foamy. Stir in the oil and salt. On slow speed (using a dough hook if you have a mixer) add about 1 cup of flour at a time and mix constantly. Repeat until you have used all the flour. The dough should end up soft and not too sticky. If it is still sticky, keep adding flour, about 1/2 cup at a time.

Knead the dough until it is soft, smooth, and elastic, about 8-10 minutes. Pour a couple tablespoons of vegetable into a large mixing bowl to grease. Transfer dough to the oiled bowl and turn to coat in oil. Cover bowl with plastic wrap and a clean, dry kitchen towel and let rise until doubled in size, about 1 hour.

On a floured board, roll out the dough so it is a 10x16 rectangle. Mix the butter, cinnamon, and sugar in bowl until smooth. Spread half of the butter mixture onto the dough and the other half in the bottom of a 9x13 inch pan. Roll the dough to form a log. Cut crosswise into 12 pieces. Arrange in the 9x13 pan. Cover with plastic wrap and let rise for 30 minutes.

Preheat the oven to 325. Bake the rolls for 30-35 minutes or until golden brown.

For the icing: In a mixing bowl, beat together cream cheese and butter on medium speed. Lower speed and add confectioner's sugar and vanilla until well combined.

Top the hot rolls with the icing and serve immediately. Like you'd want to wait for them to cool anyways.

I love you Kasey and can't wait to meet your little guy soon!!!

Coconut Shrimp

2009-07-26T07:44:00.002-04:00

All I feel compelled to say about this is that this is one my favorite appetizers. And I am NOT ashamed of how many shrimp I can eat at one sitting. This recipe uses simple ingredients, gets your hands messy, takes a little testing to get the temperature of the oil right, but you will be rewarded with a beautiful golden brown, sweet, and crunchy shrimp that is just begging to get dipped in orange marmalade.

The key to this recipe is to have all your tools out before you get started frying. This recipe assures you have everything ready to go so you can focus solely on the frying process. Since the shrimp can turn from perfect to burnt in seconds, you will thank me later for preparing you. You're welcome.

What you will need before you get started:

Dry measuring cups
Measuring spoons
3 bowls--medium size
Medium Saucepan
Metal slotted spoon
Clean plate
Plate lined with paper towels

Coconut Shrimp

1 lb peeled and deveined shrimp 1 cup flour 1/8 tsp cayenne pepper pinch of salt 2 eggs 1- 14 oz package shredded coconut Vegetable or peanut oil, for frying
Orange marmalade, for dipping First and foremost, make sure the shrimp are blotted dry. Why? Water + hot oil=not a good time. Also, the coating will better adhere to a dry shrimp. Arrange 3 bowls side by side. Working from left to right, in the first bowl, whisk together the flour, cayenne pepper, and salt. In the second bowl, whisk the eggs. In the last bowl, pour in the coconut. Now you're ready to coat the shrimpies. Take a few shrimp at a time and coat them in the flour, move to the eggs, and coat with coconut. Transfer to a clean plate and repeat with the remaining shrimp. (I cannot emphasize enough how important it is to have this step done before you start frying!) In a medium saucepan, pour enough oil to reach a depth of 2 inches. Place on medium high heat. While the oil heats up, grab a glass of wine or a nice Blue Moon and kick back for a few. Now--its time to test the oil. The best way to do this, is to take a piece of coconut and drop it in. If it bubbles rapidly around the coconut, the oil is hot enough. Just to be extra sure, start by taking 1 shrimp, and 1 shrimp only, as a test. Carefully drop it in the oil. Fry until golden brown, which will take approximately 45 seconds to 1 minute. If it browns too quickly (ends up looking dark brown versus golden) turn the heat down to medium. With a metal slotted spoon, transfer the shrimp to the plate lined with a paper towel. Repeat with remaining shrimp, only frying 5 shrimp at a time.

Spoon orange marmalade into a small bowl or ramekin. Serve shrimp hot and dip into marmalade.

Coffee Heath Bar Ice Cream

2009-07-10T06:33:00.002-04:00

You must go out and buy an ice cream maker....like NOW.

Why? Well, first, homemade ice cream is the bomb and the possibilities are endless! Second, ice cream makers are opposite of expensive, especially if you buy a Cuisinart from Bed Bath and Beyond (and use one of those 20% off coupons you get in the mail every other day).

I like to make all kinds of ice cream--vanilla, chocolate, strawberry, chocolate, chocolate-hazelnut, mint chocolate chip (MC squared), chocolate-malted, white chocolate, etc. The beauty is that making ice cream is relatively simple.

Ice cream can be made using different ingredients, which is why you may notice all the different names used to market it: frozen custard, gelato, etc. Ice cream is made using milk and cream, with typically more cream than milk. Italian Gelato has a higher milk/cream ratio and often a unique churning process. Frozen custard is made by whisking egg yolks (which act as a thickening agent) with scalded cream and milk over a low flame until slightly thickened. At the end of the day, either method/mix of ingredients can be deemed "ice cream."

My favorite type of ice cream is Ben and Jerry's Coffee Heath Bar Crunch. As a kid, I'd go to my Dad's house every other weekend, and we would first make a stop at the grocery store for "munchies." I totally played the "I'm a sad child of divorce who needs junk food" card and poor Dad is a sucker for my tears. And so we'd walk out with Doritos, summer sausage, soda, and 2 pints of Ben and Jerry's. Coffee Heath Bar Crunch was ALWAYS one of them. We'd get home, each grab a spoon with our ice cream and trade pints half way through while we watched football. Bliss.

Well not much has changed. I still buy Coffee Heath Bar Crunch on a regular basis. Lately, I've noticed there are mysteriously no more Heath Bars in the ice cream. Turns out, "Princess" likes to dig all of them out and eat them himself. Fortunately, I am "solution-oriented" and have devised my own plan to ensure I get my share of Heath: make my own and add a crazy amount of the chocolate covered toffee I love.

Coffee Heath Bar Ice Cream

Set out the tools you need before you get started:

wooden spoon
whisk
liquid measuring cup
dry measuring cup
measuring spoons
medium saucepan
medium bowl
fine mesh strainer
large bowl

2 cups whole milk
2 cups heavy cream
3/4 cup sugar
2 tablespoons instant coffee
6 egg yolks*
1 teaspoon vanilla extract
1 cup chopped Heath bars (or a lot more, if you will....and I know that you will)

*Note: eggs are easier to separate when they are cold

In a medium saucepan over medium heat, combine cream, milk, sugar, and instant coffee and bring just to a boil. Set aside.

Beat the egg yolks with a whisk in a medium bowl. Slowly pour and simultaneously whisk in 1/2 cup of the hot cream mixture into the eggs yolks. This is called tempering--which means you are combining two substances of different temperatures together to close the gap in the temperatures, and in this case, "tempering" prevents the hot cream from turning the egg yolks into a hot scrambled mess. Once done, pour the egg and cream mixture back into the saucepan with the remaining cream.

On medium-low heat (don't you dare increase the heat to speed up the process) whisk the custard mixture constantly until slightly thickened. What the heck does "slightly thickened" look like, hot blonde? Here's the trick I cannot take credit for, but use without fail for many custards and sauces: take a wooden spoon and dip it into the custard; if it coats the back of the spoon then you are money. This slow cooking process will take approximately 7 minutes.

In a fine mesh strainer over a clean large bowl, pour in custard. Whisk in vanilla. Cover with plastic wrap and chill in the refrigerator for 2-4 hours.

Once chilled, pour custard into ice cream maker and freeze according to manufacturer's instructions. The Cuisinart takes about 30 minutes--the ice cream will still be soft. After ice cream is finished, fold in heath bars. Transfer to an airtight container and place in freezer until frozen.

Spaghetti and Meatballs

2009-06-16T20:24:00.002-04:00

Growing up, I lived with my mom, who was a hard-working single parent. So you could only expect that I would eat spaghetti with Ragu on a frequent basis (no, not the ragu that is on all of Mario Batali's menus, but Ragu from the jar). My mom, without a doubt, fostered my affinity for pasta, but left me desiring more when it comes to the sauce. For the record, she can be a great cook when she wants to, but I can almost guarantee that spaghetti with Ragu is still on her regular menu at home. And spaghetti and meatballs is a stable at mine...

SPAGHETTI and MEATBALLS

"...They go together like lamb and tunafish....spaghetti and meatball?? This better analogy???"
-Big Daddy

A single mention of this soul-soothing dish makes me want to make it instantly.

The meatballs get a giant flavor boost from parmigiano-reggiano, nutmeg, and parsley, as well as the process of searing the meat until golden brown. The texture is lightened from the use of fresh bread crumbs.

I know a meal is good when my husband remarks that it the best of its kind. He has a sensitive palate that keeps me on my toes. Well, I can tell you, that this is one of those meals. A seal of approval from Princess? Right on.

A couple of tips when cooking pasta: Salt the water before adding the pasta. This makes the plain pasta taste, well....good. Don't overcook the pasta---cook until "al dente" which is simply tender, but a little firm to the bite. I taste as I go. Don't always go by the directions on the box, often times the pasta doesn't need to be cooked as long as they recommend.

Serves 4

2 lbs ground meat (I like to use a combo of beef/pork/veal, but you could use exclusively beef)
1 cup fresh bread crumbs (from french bread)
1 cup grated parmigiano-reggiano
1 egg, lightly beaten
2 tablespoons chopped parsley
1 1/2 teaspoons salt
1/2 teaspoon cracked black pepper
1/4 teaspoon nutmeg
Olive oil

1 yellow onion, diced
2 garlic cloves, minced
1/2 cup red wine
1 28 oz can crushed or chopped tomatoes
4 basil leaves, torn
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper

1 lb spaghetti, cooked al dente

In a large bowl, combine ground meat, bread crumbs, parmigiano, egg, parsley, salt, pepper, and nutmeg. Toss gently. Add a little warm water if needed. Shape into 2 inch meatballs and set aside

In a large skillet, heat olive oil to a depth of about 1/4 inch on medium heat. Working in batches, place the meatballs in the oil (do not overcrowd or they will not brown properly) and brown on all sides. This will take 7-10 minutes. Transfer to a clean plate. Repeat with remaining meatballs.

Discard all but 1 tablespoon of the olive oil. Lower heat to medium-low. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Add the wine and cook for 2 more minutes, or until it reduces in half. Add the tomatoes, basil, salt, and pepper.

Place the meatballs back in the sauce and cook for 20-25 minutes. Serve over spaghetti.

Garlic Bread
In my mind, there is no other recipe for garlic bread, and believe me, I've tried many. I finally came up with this basic, buttery recipe. Don't feel guilty about going back for seconds, thirds, or perhaps fourths. I won't judge.

1 loaf ciabatta bread, slice horizontally (lengthwise)
1 stick unsalted butter
2 tablespoons chopped parsley
2-4 cloves garlic, minced
Kosher salt
Cracked black pepper
3/4 cup grated parmigiano-reggiano

Preheat oven to 350.

In a microwaveable measuring cup, melt butter. Add parsley, garlic, salt, and pepper to taste. On a large piece of aluminum foil, lay out both sides of the bread, white part facing up. Brush butter on both pieces. Sprinkle evenly with parmigiano. Place both pieces of bread back together and wrap up with aluminum foil. Bake for approximately 15 minutes, or until slightly crispy. Be prepared for your house to smell delicious.

Slice into 2 inch slices and serve hot.

What to Make When You Don't Want to Cook

2009-06-10T19:51:00.001-04:00

So sorry the HBintheK has been MIA...I was sick and then went on vacation. Needless to say, I have not been in the kitchen recently, but rest assured, like the tag team, I am "back again."

Here's another easy recipe for you--all you need is 2 bone-in chicken breasts, a 350 degree oven, and 35 minutes--the possibilities with this bird are endless.

So here's how it goes down. I come home from work and I'm exhausted. I look over at princess and tell him I don't feel like cooking and suggest eating a bowl of cereal for dinner. He scoffs at the idea, shockingly. So I shuffle to the fridge and find some chicken and leftover herbs. Next, I hit up the pantry for some salt and pepper. Should I use butter or olive oil? I always use olive oil, let's try some butter tonight.

You would never believe that chicken with very little prep work on your part could be so flavorful. Even though it looks as it all the tasty bits are on the skin, you'd be amazed at how delicious the meat gets.

Easy Roasted Chicken

Preheat the oven to 350. Line a sheet pan with aluminum foil.

Place chicken breasts on pan.

Chop leftover herbs from fridge (my faves are sage, thyme, and rosemary) until you have 2 teaspoons, or more if desired.

Mash 2 tablespoons unsalted butter at room temperatures with chopped herbs, and season generously with salt and pepper. Rub under the skin of each breast and on top of them.

Olive oil alternative: Drizzle the chicken with a generous amount of olive oil and sprinkle generously with salt and pepper (don't be lame with this step, I said "generous" because I mean't it!!!)

Bake for 35 minutes. Dinner is served!

Ideas for stuffing under the skin of the chicken:

Fontina and proscuitto
Goat cheese and basil
Tapenade
Capers and sun-dried tomatoes

Ideas for quick sides:

Roasted asparagus or broccoli (on same pan in the oven)
Roasted red potatoes (on same pan with same herbs)
Rice (brown or wild) cooked in chicken broth

Easy Chicken Parmesan and Panzanella

2009-05-26T18:24:00.003-04:00

Lately I've been getting all sorts of challenges from you all...

Most of them have been for recipes that are quick and simple. Well....that's not usually how I roll, however, I love a challenge. This week I will post recipes that fit the above and are delicious at the same time.

Today's agenda: chicken parmesan and panzanella. Sooooo good. Kevin ate 2 chicken breasts and two plates full of panzanella. Not bad for a guy that ate half of his sandwich on our first date!

First let me answer that question for you.....Panza-WTFa? This is an Italian bread salad that was created to use up old bread. I've seen numerous varieties of panzanella, but I've gotta say that I like mine simple, colorful, and fresh. Allow me to expand...

Cubes of ciabatta bread (found in the bakery section at most grocery stores) are tossed in a hot skillet with lots of olive oil until golden and crispy. Baby heirloom tomatoes (I get these from either Whole Foods or Harris Teeter) are cut in half and tossed with olive oil, salt, pepper, and basil. Both forces are combined to form a delicious salad that is crunchy, slightly sweet, and satisfying.

PANZANELLA

1 loaf ciabatta bread, cubed
1 lb. baby heirloom tomatoes, cut in halves (you may substitute cherry tomatoes)
4 basil leaves, julienne*
Olive oil
Kosher salt
Black pepper

Place tomato halves in a large bowl. Toss with a couple tablespoons of olive oil and a healthy pinch of salt and pepper.

In a large skillet over medium high heat, pour about 1/4 cup olive oil. Place bread cubes in and gently toss, cooking until golden brown and crisp, about 5-7 minutes, adding more olive oil if pan looks dry and turning frequently. Add a healthy pinch of salt and pepper and toss again.

When you are ready to serve, combine tomatoes and bread cubes and toss.

*Julienne--a slicing style done by stacking the leaves on top of each other (in this case basil) and rolling them up like a cigar and slicing into strips

Now for the chicken parm--a classic Italian dish that is quick and comforting. I like to use chicken breast cutlets (or chicken breasts cut in half to ensure a fast cooking time that yields tender and not tough results. I really like for the parmesan crust to stand out, but if you prefer the chicken breasts to be smothered in sauce, then feel free to add more marinara and substitute shredded mozzarella for the parmesan before baking.

CHICKEN PARMESAN

Olive oil
4 chicken breast cutlets (Thin)
1 cup flour
1 tsp kosher salt
1/4 tsp cracked black pepper
2 eggs
1 cup bread crumbs
2 cups parmigiano reggiano (don't even think about buying that green container of parmesan--please just splurge for the block of PR--you will thank me later)
1 cup marinara sauce

Preheat oven to 350.

In a large skillet on medium heat, pour 1/2 cup olive oil (or enough to cover the bottom).

Set out three bowls.
First bowl: flour, salt, and pepper.
Second bowl: eggs, lightly beaten
Third bowl: bread crumbs and 1 cup parmigiano

Take one chicken cutlet and dredge in flour mixture on both sides, transfer to egg and coat well, then move to bread crumb mixture and coat well on both sides, pressing into it with your fingers. Place on a clean plate. Repeat with remaining chicken cutlets.

Transfer chicken to the skillet and cook until the underside is golden brown, about 3 minutes. Flip and cook another 1-2 minutes. Transfer chicken to a small casserole dish, slightly overlapping. Keep the cooking oil.

Pour 1/4 cup marinara sauce over each chicken breast, top with remaining 1 cup parmigiano, and drizzle 1 tablespoon leftover oil over the top of the chicken.

Bake until cheese is melted, about 7 minutes.

Blow Your Mind Brownies

2009-05-18T06:47:00.001-04:00

Two things can fix a chocolate craving: either a bar of Green and Black organic chocolate or a dense, fudgey, not-all-the-way-baked dark chocolate brownie. The former cannot be messed up; the latter--can, and has.

This iconic dessert has long been abused. I believe that the brownie has had more disappointments than successes. This is, mainly due to over mixing, over baking, or adding too much flour or eggs. And have you ever read the verbiage on the back of a brownie box? "For fudgey brownies, use 2 eggs. For cakey brownies, use 3 eggs."

Can I get a WTF? Cakey brownies? Listen here, Betty, if I wanted cake, I'd make cake.

The first thing that can destroy a potentially perfect brownie is over mixing. Here's a story for you.....

My friend Mich and I took a class in college called, "Food Selection and Preparation," where we learned all about the science behind cooking and baking, and then utilized our knowledge in the "lab," aka the kitchen. We had a hilarious instructor who taught us that over mixing batters or doughs with flour forms the protein gluten. Gluten makes the end product tough, which is great if you are making bread, and very bad, even devastating, if you are baking anything else. Anyways, I'm not interested in tough brownies.

One day that same year, Mich and I watched two of our friends make brownies for Valentine's day. As our conversation with them continued, so did their stirring. Mich and I looked at each other, smirking, thinking the exact same thing, "They're F'ing forming gluten!!!" I cannot imagine those brownies were good and I feel sorry for the fools that were on the receiving end of them.

The second thing that can destroy a potentially perfect brownie is over baking. If you check the brownies early enough and check every few minutes, they will be fine. That said, even the best bakers have walked away from the oven on occasion and have come back to crispy edged brownies.

We've now arrived at the fact that both of these potential screw-ups are easily avoidable. So let's get started....

This recipe does not take much longer to make than a boxed recipe. I have tested about 20 different brownie recipes over the last 5 years and this one has become "old faithful".

Old faithful isdecadent, soft throughout, and tastes straight-up like hot fudge.

12 tablespoons unsalted butter (1 1/2 sticks)
12 oz. bittersweet chocolate, chopped (you can use a 12 oz package of chocolate chips if you prefer)
3 eggs
3/4 cup sugar
Pinch of salt
2 teaspoons vanilla
2/3 cup flour

Preheat the oven to 350.

Butter and flour an 8 inch square baking pan.

In a double boiler (or a large bowl set over a medium saucepan filled with 1 inch deep water) on medium low heat, melt together the chocolate and butter. Remove from heat and let cool slightly.

In a medium bowl, whisk together the eggs, sugar, and salt. Add the egg mixture to the cooled chocolate and whisk until combined. Add vanilla. Add flour and stir slowly until JUST combined. Do NOT over mix. Do NOT over mix. Do NOT over mix.

Bake for approximately 20 minutes, but check after 15 minutes--test using a clean toothpick. If toothpick comes out with moist crumbs attached, the brownies are done. Hooray for not over baking it! Transfer pan to a cooling rack and let cool. Let's be honest: you will let the brownies "cool" for about 90 seconds, when you will subconsciously walk towards the pan with a butter knife (or fork) and cut yourself a warm piece of gooey brownie. I won't judge you. They are better hot anyways.

Mexican Soup

2009-05-15T06:31:00.001-04:00

It was Cinco De Mayo and I was craving Mexican food--duh. Well instead of making my ridiculous sour cream enchiladas that leave me having to run 30 miles a week just to burn it off, I went lighter, by making this soup. I did NOT feel deprived, so I was pretty pumped.

This soup is easy to make, inexpensive, relatively healthy (minus the sour cream and fried tortillas for the topping) and will absolutely satisfy your craving for Mexican in a non-guilty fashion.

I love the variety of textures as well as the combination of the hot and cold here--the warmth, of course comes from the jalapeno, cumin, and coriander--all of which are mellowed by the cool and creamy sour cream and avocado. And who wouldn't love the crunchies on top?

I knew this soup was a hit for one reason: my husband (affectionately known as "princess") actually asked to bring some soup to work the next day, which is weird, he has a strong dislike for leftovers. If princess is happy, everybody's happy.

Serves 4

2 chicken breasts, bone in, skin on
olive oil
salt and pepper

1/4 cup olive oil
1 yellow onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
4 cups chicken broth
2 cups crushed tomatoes (canned)
1 cup frozen corn
1-2 jalapenos, seeded and minced
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 cup finely chopped cilantro
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
4 corn tortillas (not flour) cut into thick strips

Vegetable oil
4 corn tortillas cut into thin strips
1 avocado, cubed
sour cream

Preheat oven to 350. Drizzle olive oil on chicken and sprinkle generously with salt and pepper. Roast for 35 minutes. Remove from oven and let cool until it is not too hot to work with. Using your (clean) hands, remove the breast from the bone. Shred into chunks.

In a large stockpot over medium low heat, add olive oil. Add onion and celery and cook until soft, about 7 minutes. Add garlic and cook for 1 minute. Add broth, tomatoes, corn, jalapeno, cumin, coriander, cilantro, salt and pepper. Turn the heat up to medium and bring to a boil. Lower the heat to medium low again. Add tortillas and continue to simmer for 20 minutes. The tortillas will help thicken the soup.

While the soup is simmering away, pour vegetable oil to a depth of 1 inch in a medium sized saucepan over medium high heat. Test the heat of the oil, by dipping a tortilla strip in the oil--it bubbles around the tortilla, than it is ready. Working in batches, carefully drop the tortilla strips in the hot oil and fry until light golden brown, about 1-2 minutes. Transfer to a plate lined with a paper towel. Repeat with remaining tortillas.

Add the chicken to the soup and serve.

To serve: ladle the soup into bowls and top with cubed avocados, crispy tortillas, and a dollop of sour cream.

Mother's Day Banana-Walnut Pancakes

2009-05-10T15:22:00.009-04:00

I must start this entry with a confession. Hail Mary, full of grace...I did not take a picture of these fabulous banana-walnut pancakes because I was too hungry and couldn't wait to eat them. Amen.

This morning, Mother's day, my Mom and Mimi came over for breakfast, a tradition that dates back only three years ago. This year my Mom had a special request: banana-walnut pancakes. I have made pancakes like these, but they weren't anything special---just a basic pancake with the aforementioned ingredients on top. Well, its Mother's day, so I couldn't be lame.

I started by using a pretty basic pancake recipe and seriously spiced it up. Sour cream makes them light and moist, my special vanilla-cinnamon-sugar concoction (see Challah French toast entry) makes them warm and aromatic, and orange zest just makes these pancakes the bomb!

Although we could have easily been distracted by my Mom's lecture about potential asbestos exposure from doing work on the house and Mimi sorting through her endless stack of expired coupons for us and newspaper clippings of things I might be interested in, we really really enjoyed our meal of pancakes, perfectly cooked bacon, strawberries from a local farm, and English breakfast tea. Hehehe. God love mothers.

I'd definitely say this breakfast was a success and this recipe a must-have.

1 1/2 cups flour

3 tablespoons vanilla bean cinnamon sugar ***

2 teaspoons baking powder

1 teaspoon kosher salt

2 eggs

1/2 cup sour cream

3/4 cup milk

1 teaspoon vanilla extract

1 teaspoon orange zest

1 banana, diced

1/2 cup walnuts, chopped

unsalted butter

To serve: 1 banana, sliced and 1/2 cup walnuts, chopped

In a large bowl, sift together the flour, sugar mixture, baking powder, and salt. In a medium bowl, whisk together the eggs, milk, sour cream, vanilla and orange zest. Add the egg mixture to the flour mixture and mix until just combined. Fold in bananas and walnuts.

Melt one tablespoon of butter in a large skillet over medium-low heat. Ladle in pancake batter, doing 3-4 pancakes at a time. Cook for 2-3 minutes, or until golden brown. Flip the pancakes and cook for 1 more minute. Transfer to a plate. Repeat with remaining batter, using one tablespoon of butter for each batch.

Serve with banana slices, walnuts, and good maple syrup.

***you can substitute 3 tablespoons sugar plus 1/2 teaspoon cinnamon)

Candy Bar Torte

2009-05-04T06:34:00.002-04:00

Chocolate.

Never has one word excited me so much. I am a self proclaimed chocoholic and it has only exacerbated over time. I know there are many of you, like me, out there. Every once in awhile, I come across someone that says, "Ohhh, I don't really like chocolate." I have one of two responses for them, depending upon what setting (professional or social) that I'm in.

1. We can't be friends.
2. Get the F out of here.

Either one gets my message across.

This candy bar torte is a tribute to you chocoholics out there (God bless your soul). It is incredibly decadent. So much so, that I suggest you make it for a captive and hungry audience--otherwise it will sit in your fridge and talk dirty to you and you will most likely get caught with a fork in your hand standing there with the fridge door open like you just committed a felony. Hands in the air--guilty as charged.

I think this recipe requires little description: Crunchy chocolate cookie crust, gooey caramel in the middle, and creamy chocolate ganache on top--all chilled to form 3 perfect layers.

Step 1: Crust that is so good its not fair

9 oz package chocolate wafers (I use Nabisco)
2 sticks unsalted butter, melted

Preheat oven to 350. In a food processor, grind chocolate wafers until they are fine crumbs. Stir in melted butter until well combined. The crumbs will look very wet at this point. Dump crumbs into a 9 inch springform or cake pan. Press into pan lightly until even (with hands or a rubber spatula). Bake for 10-12 minutes and let cool.

Step 2: Caramel that is not a joke

1 stick unsalted butter
1/2 cup heavy cream
1 1/2 cup light brown sugar
1 tablespoon H2O

In a medium saucepan over medium heat, stir all ingredients together until the butter is melted. Bring to a boil---once at a boil----DO NOT STIR! Maintain the medium heat and continue to cook until candy thermometer registers 240. NBD if you don't have one of these, just let the mixture boil for approximately 5-7 minutes but no longer than that. Pour hot caramel on top of cookie crust. Chill in freezer 20 minutes.

Step 3: Chocolate Ganache that I'd like to bathe in

1 package bittersweet or semisweet chocolate chips
1/2 cup heavy cream

Bring heavy cream to a simmer in a small saucepan. Place chocolate chips in a medium bowl. Pour hot cream over chocolate chips and let sit--stir until chocolate is fully melted. (Alternatively, use a double boiler over medium low heat and combine chocolate and cream.)
Pour chocolate over caramel and chill for about 1 hour.

Suggested toppings/garnish:
Chopped peanuts
Sea Salt
Coconut
Fresh Mint

Slice in wedges, squares, rectangles, or use a cookie cutter to shape---whatever you feel like!

Dining Solo

2009-05-03T07:29:00.000-04:00

If you've never dined solo, I highly recommend you do it soon. Here's how it all went down for me....

I was in Westchester, NY last week for work and the hotel's food was just horrendous--I mean, even the salad bar made me throw up in my mouth-- and I simply don't have time for it--hence, why I've been eating banana's and granola bars for every meal. Last night I drew the line. Since Thursday's are dedicated to homemade pizza at my house, it was no surprise that it was pizza that I was craving. So I whipped out the iPhone and spent a couple more minutes than I'd like to admit researching good Italian restaurants. I decided on a newer, modern Italian restaurant in Port Chester, called Tarry Lodge.

I was telling the concierge about it and he said, "Ohh, that's Mario Batali's new place!"

I had no idea.

But of course it is...I'm stalking Mario and I didn't even realize it.

After the quick $17 cab ride and minor car repair done by yours truly, I excitedly approached the restaurant, craving pizza and a glass of red wine like it was nobody's business.

Tarry Lodge is contemporary Italian--think marble countertops, pendant lighting, personal decanters, shaved parmesan, roasted olives, and peppery arugula. It made me realize I was way over the sloppy old Italian style with heavy tomato sauce and rubbery mozzarella.

Unfortunately, Tarry Lodge doesn't seat parties of one. Fortunately, Tarry Lodge doesn't seat parties of one, so I got to sit at the bar and have one of the best dining experiences of my life.

I--in standard practice-- ordered the least expensive glass of red wine, for $10--because that's how I roll. The wine was named Bastianich, which one can only assume is after Mario's business partner and part owner of their many restaurants. I mean, if you put your name on a wine, its not going to be bad. The bartender said, "If you don't like it, let me know and I'll get you another one."

"Send back my wine?" I scoffed. "My Dad would call that "alcohol abuse."

The wine came with a little decanter, which actually made me think that my one glass was more like two. Feel free.

Normally female bartenders have no interest in my jokes--this one couldn't get enough. Thank goodness, considering all of us sitting around the bar were just staring at eachother, asking ourselves the same question. "It's 5:30, i wonder what that person's doing here."
After labeling the bar folk in my mind as two guidos, one delivery man, a couple that just met for the first time, Mario's brother, and a balls to the wall female executive, I forced myself to get serious about the menu.

My criteria? Pizza, duh. But not too plain (like margarita) or too foodie-esque (like Guanciale, black truffle, and a sunny side egg). I settled for the hot Italian sausage with roasted olives, topped with grated parmagiano-reggiano. As Ron Burgundy so eloquently puts it, "A-Ohhhh!"

Across the bar, about ten feet away, I felt a very intense and uncomfortable stare. It was about twelve inches long and was very hard. I looked away, but couldn't help but stare back. Thank God the bartender read my mind (and my body language) and brought over what was talking dirty to me. Grissini--Italian breadsticks. Long. Crunchy. Tons of salty parmagiano. Delicious. Don't mind if I do.

Next came a plate of foccacia--my favorite, especially when there is rosemary in it. Beside the bread, was a bowl of roasted olives in an orange zested olive oil. This is exactly what I LOVE about updated Italian restaurants----fresh, wholesome, abundantly flavorful ingredients that are unmistakable and ultimately impress the palate. On a side note, foccacia is one of my favorite breads to make at home, and whenever I sit down with a piece, I always think, "what does this remind me of???" Well this night it hit me. The bottom of a pan pizza from Pizza Hut. I know, blasphemy, but if you ever are eating foccacia, flip your piece over and tell me it doesn't.

My pizza came out right as I was half way finished with the delicious olive oil bread I just described. Charred crust, golden sausage, beautiful kalamata olives, only a little bit of tomato sauce, plus tons of parmagiano= I'm in love.

For the first time in my life, I ate slowly. You don't understand, I normally annihilate my food. I mean, I show it who's boss. But some how, when you eat by yourself, you are forced to focus solely on the food and take in every taste. It was magical.

My satisfaction continued when I asked the bartender to surprise me with something off the dessert menu. Minutes later a warm, vanilla custard soaked panettone with creamy dulce de leche gelato arrived. (I mean, how could I not want to continue my obvious carb loading session?) She then poured me a complimentary glass of dessert wine (which was later refilled behind her back by another bartender with a wink). Fine by me!

My husband would say that this was typical me, but, during dessert, I became BFF with the executive who had a fascinating life story (yes, I did guess right, she was an executive). I loved talking to her because she was the perfect example of perseverance and making your life what you want it to be. She was given little, but knew that she could fulfill her dreams (even without a college education) and she totally energized me.

Dining solo that night reinforced the following: it allowed me to enjoy every bit of the experience --the aromas, the architecture and design of the restaurant, the flavors and the textures, and of course, the people--and I realized that sometimes, the most insightful of conversations occur between you, and a perfect stranger.

Whole Roasted Chicken

2009-04-27T21:37:00.003-04:00

No meal reminds me more of my first year of marriage than roasted chicken.

I firmly believe that I should have been a 1950's housewife, and the first time I held up my proud display of roasted chicken, it solidified that belief.

After I got over cleaning the cavity of the chicken, got the right pan, found the perfect ingredients to achieve a dynamite flavor--I was hooked--and nothing ever seemed as domestic goddess-like as this whole roasted chicken.

Before marriage, my, like many young peoples, comfort level stopped with your basic boneless, skinless, chicken breast. Therefore, I have to admit that I was a little intimidated at the thought of cooking a whole chicken. My feelings were unnecessary--cooking a whole chicken couldn't be easier.

If you are still scratching your head...let me sell you on the idea. There is something so comforting about a whole roasted chicken--beginning with the simple sight of that roasting pan, the caramelization of the outside skin, and my gosh,that homey smell that warms your house. It is downright satisfying to transform a very silly looking piece of meat into an a golden masterpiece that can and must be displayed AT your dinner table, right before you, your spouse, or BFF carves the heck out of it.

This meal is perfect if A. you want a nice meal that takes little prep and B. you have some time on your hands. I promise you can get this bad boy into the oven within 5 minutes of getting home. Booyah.

Serves 2

1 4-5 lb. whole chicken
1 large yellow onion
1 bulb garlic
bunches of thyme or rosemary (heck, use them both!)
olive oil
Kosher salt
Coarsely cracked black pepper
4 red potatoes

Preheat oven to 425.

Clean out the cavity of Mr. Chicken by running cold water all up in him. Don't forget to remove the giblets and discard (you won't be able to mistake these).

Place chicken in a roasting pan (ideal) sheet pan (with a rim) or deep casserole dish breast side up and pat dry with a paper towel. Wash your hands.

Take a handful of kosher salt and rub inside of the cavity. Wash your hands. (My Mom and I had a nice little debate about salting the inside of your poultry before Thanksgiving--trust me it really helps to flavor the bird) Krista: 1 Riva: 0

Quarter the red potatoes. Scatter potatoes on the bottom of the pan.

Remove the skin from the onion and cut into quarters. Scatter pieces of the onion on the bottom of the pan.

Cut garlic bulb in half horizontally. Stuff into Mr. Chicken's cavity, followed by the herbs. Wash your hands.

Generously drizzle olive oil all over Mr. Chicken. Take another small handful of kosher salt and sprinkle over the top. Sprinkle black pepper (I use about 1 teaspoon, but I'm also straight up meshuganah for it) over the skin.

Drizzle olive oil over the potatoes and onions. Sprinkle the vegetables with salt and pepper.

Bake for approximately one hour, until the skin is a golden brown and looks delicious--like you want to eat it immediately (I wish there were a concrete metric for deliciousness for you, but you'll just have to trust your senses).

There are two things you can do to F this up: undercook it or overcook it. To avoid the latter, check the bird at the 1 hour point. Cut between the leg and the breast--if the juices are clear, then it is done. Don't expect it to look as clear as water, it is actually a liquid that is lighter in color than chicken broth.

Once it is carved, pour the pan juices over the chicken and serve.

Bon Appetit!

Hot blonde tip: If you do not have a roasting pan with a rack in it, I suggest placing the chicken on a wire cooling rack in your pan of choice so that the juices from the chicken drip down to the bottom of the pan and help glaze the vegetables.

PS--I couldn't resist putting up the picture of Mr. Chicken kickin' it old school right before he's about to get served....

What is your favorite restaurant in Blacksburg????

2009-04-21T21:39:00.002-04:00

Attention ALL Virginia Tech Hokies....

I would like to know what your favorite restaurant is in Blacksburg!!

Please add a comment with the name of the restaurant and specific dish that you like--believe me, I have a very good reason for asking this:):):)

(You can post anonymously)

Thanks!!!
~K

Bolognese is no Bologna

2009-04-20T20:12:00.002-04:00

Out of ALL of the things that I cook, my Bolognese sauce is my very favorite.

As my husband says, you could eat this sauce like you do Chili. Well sir....little do you know that by the time we've sat down to dinner, I've already had about a cup of it--sans pasta.

Don't judge me. Don't you dare judge me.

Bolognese varies from recipe to recipe and restaurant to restaurant. Some with beef, some with veal, some with pork, some with all three.....

Red wine, white wine, milk, no milk, tomatoes, no tomatoes.....

I could go on.

Point is, when you get started on making some Bolognese, how do you know which recipe to choose?

Hot Blonde's recipe. Booyah.

My recipe takes little technique (I assume you jokers know how to chop vegetables), fresh ingredients that enrich the flavor, low heat, and some time to let the elements marry together. After all, the ingredients do all of the work in this recipe, not you!

Since this sauce is simmered for a couple of hours, you need to get the very most out of your ingredients. So what ingredients do I personally use??

I personally believe that, U.S. Americans.....

should use soffito, a combo of beef, pork, and veal, pancetta, red wine, whole milk, a little cream, tomatoes, tomato paste and nutmeg.... Such As. (Sorry I couldn't resist using one of my all-time favorite ridiculous quotes)

I heard you ask what the heck "soffrito" is. Soffrito is actually a cooking technique, which was originally used in Italy and Spain. Soffrito means "softly fried," where aromatics like onion, carrot,and celery (amongst other things) are sauteed in olive oil or butter over low heat until they become sweet, soft, and fragrant. This method is used in a variety of dishes like soups, braises, and sauces. This particular Bolognese recipe uses the above ingredients along with pancetta, thick Italian-style bacon. (You can find pancetta in the Deli of your grocery store)

Our dear friends Lauren and Coleman came over the other night to try out this recipe. They are both big foodies (with sophisticated palates, as gay as that sounds) so I knew I needed to impress them on this night with more than just my crazy sense of humor. Bolognese was just the ticket. Since the pasta is on the heavy side, I decided to serve old faithful Caprese as a starter, assembled with vine ripe tomatoes, large slices of buffalo mozzarella, fresh basil, lemony olive oil, flakes of sea salt and freshly cracked black pepper, all finished with a drizzle of delicious basalmic vinegar. For dessert, a chocolate sampler, if you will.......And I know that you will.

Chocolate mousse and a chocolate ganache-caramel torte. Simmer down-- I will write about the dessert on an upcoming blog---I promise.

2 tablespoons unsalted butter

1 yellow onion, diced

2 carrots, peeled and diced

2 stalk of celery, diced

2 oz pancetta, diced

1/2 lb ground beef

1/2 lb ground pork

1/2 lb ground veal

1/2 cup red wine (use something you would normally drink---also, it is KEY to drink it while you are cooking)

2 1/4 cups beef broth

1 cup milk

2 tablespoons cream, optional

1 cup canned diced San Marzano tomatoes

2 tablespoons tomato paste

1 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

1/4 teaspoon freshly ground nutmeg

In a large deep saucepan or large deep skillet (with a lid) over medium low heat, melt the butter and add onion, carrot, celery, and pancetta. (This is the soffito) Cook for about 30 minutes, until the soffrito is soft and smells sweet (oddly, like caramel).

Add the ground meats and cook for about 15-20 minutes. (Go against what you've ever learned about cooking ground beef, and DO NOT let it get dark brown).

Add the wine and cook for 2 more minutes.

Turn the heat up to medium and add the beef broth, milk, cream (if using) tomatoes, tomato paste, salt, pepper, and nutmeg and bring to a boil.

Turn the heat down to LOW. Cover the pot and simmer for 1 1/2 hours.

Remove the lid and cook for 1-1 1/2 more hours; add more broth if it gets too thick. The finished consistency should be relatively thick, will little liquid remaining.

Taste away and try not to hyperventilate because its so GD good.

Ladle the sauce on a really good egg pasta, like fettucine and garnish with shaved parmagiano- reggiano cheese. Be still your heart.

Hot Blonde tip: As if I needed another reason to love Wegmans, they now have combo packages of beef/pork/veal---which will streamline your grocery shopping!

Lauren and Coleman's feedback???? I'll let them tell you.....

Grand Marnier Cake

2009-04-15T06:30:00.003-04:00

I told you I'd have more recipes that feature my fave liquor, Grand Marnier......here goes!

This recipe comes from Dreama, Mich's mom. Mich is one of my BFF's--we have been making this cake together since sophomore year of college. The guy at the liquor store never really believed that we were purchasing this alcohol for baking purposes. I guess most college students throw back shots of liquor versus bake with it. That's just how we rolled....

I'm pretty sure this cake alone sealed the deal with my in-laws. I made it for Thanksgiving (chill out--I made apple, pecan, and pumpkin pies too) after my husband and I started dating and my now father in-law was beside himself with enjoyment. We still imitate his groaning whenever we have the cake. PS-have you ever heard a native New Yorker say "Grand Marnier?" It's awesome.

If you need another "go-to" recipe to bring to a party---this is the one and I'm not even messing around.

The Grand Marnier cake is so money and for two reasons: it is soooooo moist and abundantly flavorful. This cake is more dense than a regular yellow cake, (similar to pound cake, actually) but imagine all the crumbs being penetrated by an orange syrup that packs in the flavor and the moisture without compromising the integrity of the cake. You will love this cake so much you will actually feel like you just took a shot of liquor. Unfortunately the alcohol is cooked out so you will NOT actually get wasted (Damn!).

On Saturday, I (master baker) taught Ashley (baker) and Sara (non-baker) how to make this cake for Easter. The only step I needed to go above and beyond in my teaching was making the syrup--therefore my instructions will be as specific as possible.

For the cake:

1 box butter yellow cake mix
1 box instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
1/2 cup Grand Marnier

For the syrup:

1 stick of unsalted butter
1 cup sugar
1/4 cup water
1/2 cup Grand Marnier

Heat oven to 325.

Butter and flour a non-stick bundt pan. (You can always use that sick spray called Pam, but I prefer B and F--just make sure you use enough so the cake doesn't stick)

In a large mixing bowl, combine cake mix, pudding mix, eggs, water, oil, and Grand Marnier. Beat on medium speed for 3 minutes. Pour into the prepared bundt pan.

Bake the cake on the lower rack (bottom third of the oven) until a tester comes out clean, approximately 45-60 minutes. (See HB Tip)

In a medium saucepan on medium high heat, bring a stick of butter, water, and sugar to a boil. Once at a boil--stir constantly with a rubber spatula or whisk and continue to cook for 5 minutes---NO LONGER than that! (PS the syrup is dangerously hot!) Make sure you watch the mixture the entire time (one, for safety, and two, for best results). Being extra careful (the mixture will bubble wildly) add the Grand Marnier, bring to a boil again, and cook for only 1 minute more, stirring constantly. Remove from heat.

Remove the cake from the oven and with a fork, poke holes all over the top of the cake. Pour the warm syrup over the top. Let cool to room temperature. Invert cake onto a serving plate and serve. (PS--this cake is best made 1-2 days ahead of time).

HOT BLONDE TIP: Every oven is different--therefore-- I check my baked items very early. For example, if a recipe calls for a baking time of 60 minutes, I typically check the item at 35 minutes. Try your best to watch what you are baking so it doesn't get overbaked, because that would suck.

There's something wrong with the butter.

2009-04-13T12:18:00.013-04:00

I just had to share this little anecdote with you guys...

So, silly husband and I just got back from a five day trip to Boston. Neither of us had ever been, and we are now HUGE fans! We took in a Red Sox game at Fenway (it was unbelievable - even though they lost), saw the Blue Man Group, ate amazing food, followed the Freedom Trail, and took copious amounts of photographs. The people were SO friendly and the city was beautiful and clean. It was also FREEZING and we will definitely be taking our next trip in warmer weather!

What does any of that have to do with a food blog? Nothing really, but I'm still on an "I love Boston" high that refuses to come down.

Anyhoo. We stayed in the Charlestown Navy Yard. It was really cold and rainy one night, so we didn't head to the city for dinner and, instead, ate at a cute little bistro near our hotel. It was cute and it was little - but the most important thing to us was that it was HEATED! We were freezing and frazzled after a long day of travel and exploring the city.

The ambiance was sweet - low lighting and candles lit on each table. There were maybe 10 tables total in the side we sat on and it was quite cozy. For instance, I had a great time eavesdropping on the first date sitting right next to us. Especially when the woman came out and admitted she wanted kids and wanted them SOON. Her date responded with an awkward silence, and chugging my wine was pretty much all I could do not to laugh at the tense situation caused by her major faux pas. Thankfully, I held it in though, because our table was about to have a faux pas of our own!

Silly husband and I were thoroughly enjoying our respective glasses of wine. His was a decent 2006 Merlot, made by Cypress (Central Coast, California) and I savored the Peter Lehmann, 2006 Shiraz (Australia). Shortly after our drinks arrived, the waitress brought us over some hearty bread and an herbed olive oil dip. I tore off a chunk of bread and dipped it into the olive oil. Upon tasting, I'm sure my eyes lit up with delight as the gentle, delicious flavor of the herbs made their way across my pallet. My husband followed suit. He tore the bread, dipped it and popped it in his mouth. I knew he'd love it, so I was confused by the look on his face (which seemed to say, "this is weird"). I asked what was wrong and he replied (loudly, for a reason unbeknownst to me), "well, the bread is okay... But... {insert thoughtful pause}... There's something wrong with the butter."

A Quest for the Perfect Chocolate Chip Cookie

2009-04-09T17:59:00.001-04:00

I adore a good chocolate chip cookie--and lets be honest--who doesn't? But why can't I find a recipe that makes them as money as Pillsbury does? (Maybe its Pillsbury's use of partially hydrogenated soybean and cottonseed oil that makes them so fab???)

I have tried at least one hundred different recipes and have only been 99.9% satisfied with one of them! Why not 100% with this almost perfect recipe? Because it calls for pastry flour and overflows my KitchenAid bowl.....no thanks.

Also, I find CCC's to be finicky---there are so many variables that inevitably produce a variety of outcomes. While I'm on a roll of complaining about making these cookies, how about spooning the dough onto the cookie sheet, taking them out of the oven, letting them cool, transferring them to a plate or cooling rack, watching them fall apart, and lets not forget....losing track of how many you've personally sampled.....

Well I have good news for you brothers and sisters... I am thrilled to announce that I have finally found a solution.....ONE BIG COOKIE! Hollllaaaaaaaaa!!!!

I've been making this recipe ever since I could say "beer pong." So.....since sophomore year of college. It is wildly popular! It is a phenomenal dessert to bring to a dinner party or other gathering.

Here's how I make it extra fab: First, by using good vanilla (Madagascar or Tahitian) and a combo of good chocolate (Callebaut milk chocolate and bittersweet chunks). Ghiradelli is also money. Second, I bake it until it is just underdone. Cause that's how I roll.

Hot Blondie with Chocolate Chunks
There are few desserts, in my mind, that are as satisfying as chocolate chip cookies. Each slice of this "chocolate chip cookie pie," is moist and buttery; packed with two types of melted chocolate that screams "eat me now!" Smooth milk chocolate can't help but remind you of childhood and the bittersweet chocolate is as oxymoron-ic as it sounds: slightly intense, and is nothing short of indulgent. These two chocolates make the ultimate duo.

9 inch glass pie pan or 9 in skillet

2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, at room temperature (1 1/2 sticks)
1/2 cup sugar
3/4 cup packed light brown sugar
1 egg
2 teaspoons pure vanilla extract
1 cup milk chocolate chunks
1/2 cup bittersweet chocolate chunks

Preheat oven to 350.

In a medium sized bowl, sift together flour, baking soda, and salt.

In a bowl of an electric mixer, cream together butter and sugars on medium speed until light and fluffy; about 2-3 minutes.

Add egg and vanilla and mix until just incorporated.

On low speed, add the flour mixture until just combined: do not overbeat!

Stir in chocolate.

Transfer dough to the pie dish or skillet (I use a cast iron skillet).

Baking time depends on your oven--check it after 20 minutes. Check for "doneness" by sticking a toothpick in the center of the "pie". If it comes out clean, it is done. If it is still uncooked in the center, cook for 3 minutes more, or until done. Don't overbake or else you will hate your life.

Enjoy the bliss!!!

Rock Out With Your Guac Out

2009-04-08T17:48:00.002-04:00

I can't possibly begin without telling you about the worst guacamole I've ever made....

In January 2008 I had neck surgery that resulted from a bad fall down some concrete stairs. Bottom line is, I was on some heavy drugs, so you could say I was "straight trippin.'" Allison came over (shocking) and again was my saving grace for snacks, dinners, and movies, and on one particular day, we were desperately craving some good guac. So I got out all the ingredients and went to work. We sat down in front of the TV with our huge bowl guac and were totally pumped. As I was busy munching away, I kept ignoring Allison's comments that something didn't taste right ( like I'd really notice--thanks Valium and Vicodin). Finally she said, "Did you put parsley instead of cilantro in this?"

"HAHAHA. I did!!!" (thanks, Valium and Vicodin).

Moral of the story is.....be careful not to confuse parsley and cilantro (its very easy to do, especially at the grocery store!)

It took us months to forgive parsley and become friends with it again.

So what is the perfect recipe for guacamole??? I'll leave that up to you. The great thing about guacamole is that you can make it exactly the way YOU want it. Salty, spicy, citrusy, chunky, smooth.

My perfect guac is chunky, with the avocado cubed and somewhat in tact, slightly spicy, salty (duh), with a squeeze of fresh lime juice right on top.

One of my favorite things to do here in DC is go out for guacamole and margaritas. Oyamel has quite the fab originial margarita and the guac is heavenly. Fresh ingredients are muddled together tablesside and served with spectacularly salted tortilla chips. This recipe is inspired by the guac at Oyamel, although I have made the decision to omit the goat cheese from the recipe--I personally like it, but understand many do not.

Steps to cube an avocado:

1. Hold the avocado upright (with the wide bottom flat) on a cutting board.
2. Slice the avocado in half lengthwise.
3. To remove pit: take knife and hold about 4 inches over the pit of the avocado half.
4. Carefully and quickly karate chop the pit---keep the knife stuck in it.
5. Rotate the pit with the knife counterclockwise and lift out the pit.
6. Carefully remove the pit from the knife.
7. In each avocado halve, make 3 lengthwise slits and 4 horizontal slits (run the knife almost all the way through the flesh, being careful (AGAIN).
8. With a spoon, scoop out the avocado chunks and place in bowl.

Serves: 4 wimpy or 2 serious/extreme appetites

1/4 cup red onion

3 tablespoons finely chopped cilantro

1 teaspoon finely chopped jalapeno, or as desired

1/2 teaspoon kosher salt, or as desired

3 ripe Hass avocados, cubed

1 Roma tomato, seeded and diced

Juice of 1/2 lime, or as desired

In a medium bowl, combine onion, cilantro, jalapeno, and salt. With a muddler or the end of a wooden spoon, mash ingredients together.

Toss in avocado chunks, tomato, and lime juice.

HOT BLONDE TIP:

Close your eyes when you are tasting a finished (or almost finished product). Can you easily identify the "hallmark" ingredients you've used? If not, and you feel like it just "needs something else," add a little more salt--taste it again--the salt will bring the flavors to life!

TELL US HOW YOU LIKE YOUR GUAC......

Adventures in Vegas

2009-04-06T18:08:00.001-04:00

As Fergie says, "And I'm back!"

Vegas was a blast--a week filled with mostly work, but also some play in between. I got myself totally pumped up on the airplane by reading "HEAT," a book by Bill Buford which recounts his experience working in Mario Batali's restaurant kitchen and thanks to it, I now know how to make short ribs in a way no recipe could ever explain.

My main mission in Vegas (outside of work) was to seek out the bustling restaurant scene. I also had the perfect excuse...

See, 99% of the meals covered by my company were held in a parking garage. I'm not joking. A garage. Right before lunch one of my colleagues asked me if I was going down to the garage. "No way in H," I said. "I do not have time for crappy food, and it certainly does not have time for me." So I confessed, once again, to being a food snob and ate all of my meals "outside" of the garage.

The first night, we went to Tom Colicchio's (of Top Chef) steakhouse, "Craftsteak." Allison and I split our meals (Hanger for her, short ribs for me). The Parker House rolls--made in-house--were my favorite part--they were hot, buttery, and salty. The short ribs were amazing--rich, earthy, and melted in your mouth--BTW--where have short ribs been all my life??

The next night, Allison and I skipped the garage (again) and went to Mario Batali's restaurant "B & B Ristorante." Because "HEAT" clearly defines Mario's cooking style and philosophy, the menu at B & B did not throw me for a loop. I admit I am not "foodie" enough to appreciate so-called delicacies like sweetbreads or lamb's tongue and the majority of the menu was filled with items to be appreciated by the more adventurous of souls. So, bring on the papperdelle Bolognese, Mario! Bring it!

And he brought it. The main reason I always order Bolognese is to see if the sauce is any better than the one I make. I'm not being cocky. It is the one thing I make that no restaurant can seem to beat. I will say, the pasta at B & B was the best I've ever had. Papperdelle is a long, 2 inch thick strip of pasta, and this particular papperdelle was tender, with a bite to it, and had just enough saltiness. We skipped dessert, and got gelato from Illy Iperespresso. I got the white chocolate, Al got the cappuccino. "Yeah right" was all we said.

Tuesday my team went out as a....team to Wolfgang Puck's restaurant "Cut". Best steak I've ever had. Must have been because I didn't pay. I split a sampler with Heather, a recently published author and food aficionado, and it was so money!!! The best was the wagyu beef, cooked right around medium. We ordered sauces, like Bearnaise, but trust me when I say it didn't even need it. The fat from the beef flavored it so you'd think the cow was on an all-S & P diet. I can't even begin to describe the cavatappi Mac and Cheese or else the palpitations may just start up again. I consider myself to be an expert on the subject and it was, hands down, the best I've ever had. Thank you, Quebec white cheddar.

Wednesday dinner was spent at "Margaritaville," which was complete with a cheeseburger in paradise, a margarita (duh), entertainers, and a couple of wasted guys out front that made my night!

On Thursday morning, a colleague of mine said he had taken his daughter to "Cafe Lux" the night before and for dessert, got a box of 12 just baked chocolate chip cookies. So would you believe that I convinced another one of my teammates to join me for lunch at Cafe Lux that day? We ran into the meeting at the very last minute, but low and behold, brought a box of hot chocolate chip cookies for everyone to share. "Christmas come early, my friends" I said. The guy that told me of Cafe Lux and its illustrious cookies started laughing. "You can't describe these cookies to me in full detail and expect me not to buy them," I said. These CCC's were so money they didn't even know it! Milk chocolate and chopped pecans studded a buttery cookie dough and was cooked just the way I liked it--still uncooked in the center. If our team had voted for "Most Popular," I'm sure I would have won. Thanks, cookies.

Finally, I must give my most sincere thanks to the "garage," as I would never have been able to experience the glorious cuisine Las Vegas had to offer without it.

Next time you visit the Sin City, I highly recommend you put your money into one of its top restaurants. Sure, you will throw down some serious cash but compared to playing blackjack-- you will be less annoyed that you are down $200 after having a fab meal!

"Moley, moley, moley, moley, moley!"

2009-04-03T16:15:00.018-04:00

~Austin Powers

Silly Blonde says: "Guaca-moley that is!"
(Yes, I know it's spelled guacamole.)

Anywho.

Before she left for vegas, Hot Blonde and I (and our fabulous husbands) went out to eat at Oyamel, in DC.

My husband ordered a grasshopper taco. I can't even begin to blog about it because it STILL makes my stomach swirl to think about it! He described the taste as exactly what you'd think a grasshopper taco would taste like. UGH. No, thank you.

Gross stories aside, I do have to say that Oyamel had fantastic guac. Spicy as all get out and delicious, creamy consistency - with small chunks of onion and jalapenos. Here's a pic:

As you can see, the ingredients had authentically been ground together in a molcajete (similar to a mortar and pestle for those of you who don't know). Some of the ingredients I remember were:

Avocado
Jalapenos
Sugar & Salt
Onions
Fresh lime juice
Cilantro
Chiles (maybe?)
Grated goat cheese sprinkled on top
Hot Blonde - help me fill in the blanks!!

Regardless of Oyamel's ingredients, my point is this...

I want Hot Blonde to tell us how SHE would make the perfect guacamole!

Vegas, Baby, Vegas!

2009-03-31T19:48:00.006-04:00

Sooooooo it may be a quiet week on the blog front... Hot Blonde is out in Vegas for her "other job" all week. And, well, we all know you come here to enjoy her amazing recipes and ideas... But fear not! She'll be blogging when she can about the foods she finds out west...

I thought I'd take a moment to give a more thorough description of what we intend, at this point, to accomplish with Hot Blonde in the Kitchen. Our plan is generally threefold, as I will now outline!

First: For those of you who love being in the kitchen experimenting with and creating new recipes, and for those of you epicurean people looking to turn out meals with a little finesse, Hot Blonde is the blonde for you! As we've been friends for just this long, I can personally vouch that Hot Blonde has been passionate about food and cooking/baking for over 20 years. She'll deliver, right to your screen - free of charge, gourmet recipes and tips. Just wait - she'll have your mouth watering and your fingers itching to recreate her masterpieces. She'll be posting frequently, as she's a magician in the kitchen and will always have new exciting recipes and tips to share.

Second: For anyone out there who likes the quick and dirty - the easy way out recipes - I'm the blonde for you! I cut corners where I can (think frozen chopped broccoli to create a dish instead of actually chopping my own... or store made pizza dough instead of dough made from scratch). I look for quick (but quality) meals with little time consumption - and most importantly - little clean up! I work a lot less in the kitchen that Hot Blonde does, so I'll most likely be writing less. (But her ideas are so fantastic, you'll barely notice, I'm sure!)

Third: In case you don't already know this, drinking wine is a crucial part to making any meal. Writing this blog leads us to hang out even more in our kitchens, which allows EVEN more wine consumption. Duh.

And in regard in the first two points, there may be times when our rolls switch... EVERY ONCE IN A WHILE, I actually go all out to create something delectable and fancy shmancy. And sometimes HB will cut a corner here and there - without disrupting the integrity of what she's making of course!

So whatever your purpose in visiting is - we hope you enjoy! CHEERS :-)

Chocolate and Vanilla Swirl Cheesecake

2009-03-26T07:45:00.002-04:00

Cheesecake. You either love it or you hate it. This recipe just may turn you hater's into playas. (or something like that) Why? Because of the chocolate factor. Between the childhood reminiscent (or adulthood) Oreo-like crust and the dramatic chocolate mousse swirl, you actually forget that its a cheesecake!

I don't think I've mentioned this yet, but I am a HUGE baker. It's what I love most within the culinary world, probably because I appreciate the science aspect of it (Thanks to Virginia Tech's "Food Preparation and Selection" class with Dr. Conforti). One of the goals of this blog is to teach you some basic principles so that you can bake from scratch with confidence! When you hear someone say, "Hold up--YOU made this?" it will be music to your ears and you will think that you're pretty awesome.

One basic principle of baking that you will use in the majority of recipes is that all ingredients must be at the same temperature before they are incorporated together. Pie crust? Flour, butter, water---all chilled. Cake? Butter, eggs, sour cream--all room temp.

Back to the cheesecake. It is no exaggeration when I say that I've been making cheesecake since I was seven years old. Cheesecake was the first thing I ever produced in the kitchen. One time I was baking with my aunt and she accidentally knocked over chocolate chips over into the not-yet baked pie. As if I couldn't love cheesecake any more, add some chocolate to it, and I was straight up in love. It was, perhaps, the best accident since the discovery of penicillin.

Chocolate and Vanilla Swirl Cheesecake
My recommendation? Take this cheesecake to a friends house and leave it there!!! Otherwise you will do what I did the other day--eat a few bites for breakfast, lunch, and dinner. Once the cheesecake was practically half gone I threw it away. Didn't I just talk about moderation in a recent post? Ahhhhh, I suck. Bottom line, you can find true satisfaction with just one piece of this. Good luck to you, and may God have mercy on your backside.

PS--It is most crucial that your cream cheese be at room temperature before you start.

1 9 oz package chocolate wafers (I prefer Nabisco)
6 tablespoons melted butter

6 oz bittersweet chocolate, chopped
1/2 teaspoon vanilla extract
2 tablespoons milk
3 packages cream cheese, 8 oz. each, at room temperature (very important)
1 1/4 cups sugar
1 teaspoon vanilla extract
2 extra large eggs, at room temperature

9 inch springform pan (or cake pan)

Preheat oven to 350.

In a food processor, pulse wafers until finely ground. (Alternatively, place wafers in a freezer zip lock back and close securely. Take a rolling pin or another utensil and bang the heck out of it. TWSS. If you are not interested in partaking in the above violent activity, purchase ready made crumbs from your baking aisle. If there are no crumbs, purchase one of those Oreo crusts in the baking aisle. Don't say I didn't give you solutions.)

If making the crust from scratch, mix crumbs with melted butter and press gently into the bottom of the 9 inch springform or cake pan. Bake for 10 minutes. Let cool completely.

Reduce oven temperature to 325.

Fill a small saucepan with water to a depth of about 1 inch. Set a small heatproof bowl over the saucepan (rightside up) and put the chocolate, 1/2 teaspoon vanilla, and 2 tablespoons of milk in it. Keep heat on medium low (it is critical that you maintain this heat or lower and that the bottom of the bowl does not touch the water.) and stir frequently. You want the chocolate to melt slowly and look silky. When melted, take the bowl of chocolate off the heat.

In a large bowl of a mixer on medium speed, beat together the cream cheese, sugar, and vanilla until creamy. On low speed, add the eggs, one at at time, and beat until just combined. Pour one cup of the cream cheese mixture into a liquid measure cup. Pour the remaining cream cheese mixture into the cake pan and smooth out with a spatula.

Stir melted chocolate into the 1 cup of reserved cream cheese mixture. Pour chocolate mixture over the surface of the cheesecake in a zigzag pattern. Draw a knife or the handle of a wooden spoon through the pattern, zigzagging the opposite way to create a marbled pattern.

Bake for 20-25 minutes (watch carefully--baking times may vary due to varying ovens. I normally check it at 15 minutes) or until the edges of the cheesecake are slightly puffed but the center is still soft. Transfer to a wire cooling rack until room temperature. Refrigerate for at least 3 hours, or until ready to serve.

Recession Lesson

2009-03-25T08:00:00.000-04:00

So this economy (especially the real estate market) makes me secretly nauseous. I take that back.... its not a secret, I'm actually quite vocal about how much my real estate situation sucks. But I know I'm not alone in my recession woes. And so I, like millions of Americans, have been taking the advice of Suze Orman and have started distinguishing my "needs" from my "wants."

Good food, not shockingly, still fits within my "needs" category, but I've identified strategies to spend less and get the most out of my ingredients.

I have changed my food shopping habits in four ways:

1. Plan. Plan. Plan. At the beginning of each week, I plan what recipes I'm going to make and use some of the same ingredients for multiple recipes during that given week. (e.g. fresh herbs)

2. Evaluate the "leftover" ingredients I have and plan future meals around them. (See examples below)

3. Avoid doing ALL my shopping at upscale grocery stores. It takes some extra time, but I have saved a lot of money by shopping at 2 different stores to complete my grocery list. (PS--I almost always buy my meat from the higher end stores).

4. Find good wines for $6.99 a bottle. Yes you can!!!

Here's a list of the leftover items in my fridge (that need to be used before they go bad) and what I plan to do with them:

1/2 can chopped tomatoes: marinara over whole wheat penne pasta

Rosemary: marinade for grilled meats, mix with olive oil and dip bread in

French bread: bruschetta, panzanella, homemade bread crumbs

Goat cheese: Toss into pasta, stuff under skin of chicken breasts, salads

Cilantro: salsa, guacamole

Proscuitto: peas and proscuitto (cook frozen peas in chicken broth and saute the peas with thin strips of yellow onion and proscuitto)

Basil: caprese, toss into any pasta, stuff under skin of chicken breasts

Shallots: great in salad dressings, brown sauce poured over chicken

Chicken broth: cook rice in broth, steam vegetables in broth to add flavor

So check out whats left in your fridge tonight and get inspired!!!

"Cauliflower is nothing but cabbage with a college education.” ~Mark Twain

2009-03-24T18:59:00.014-04:00

"Um. Excuse me, Mr. Twain, but it's actually a LOT more when you know how to make my awesome dish." ~Silly Blonde

This is one of my absolute favorite dishes... Side, main, breakfast, dinner, whatever!

Growing up, I was never a huge cauliflower fan. A typical child, I just didn't care for vegetables period.

Then, about 3 years ago I got caught up in the South Beach craze. No carbs... Low carbs... Lose weight (lost 15 lbs easily)... Gain weight (as soon as I went off the diet, they came right back)... Blah, blah - I'm sure you know the story by now. However, during the diet phase, I developed a new love for cauliflower.

It started when I learned about faux mashed potatoes. My dad made them frequently for my mom (also on the diet) and me. They were delicious! I actually prefer them to real mashed potatoes. Still do! Maybe I'll convince him to blog the recipe here one of these days...

Enter new boyfriend (now husband). He was so supportive of the diet - always making no-carb, delicious dinners for me. One morning, for breakfast, I wanted to return the favor and figured I'd go ahead experiment with something new.

Enter Grated and Pan-Fried Cauliflower Deliciousness (aka Faux Hash Browns).

As implied, I first made this dish for breakfast. It was amazing with eggs. I've since also made it for dinner - it works just as well with chicken, steak, or ham, as it does with eggs! (And sometimes, as it is tonight, when my husband works late and I'm on my own for dinner - I make it as my main meal!)

Here's the recipe!

Ingredients:

Medium Cauliflower Head, grated (cheese grater works just fine)
4 slices of turkey bacon (or regular bacon if you prefer), chopped
1/2 cup chopped onion
1 T butter (I prefer I Can't Believe It's Not Butter)
S&P

To create:

In a skillet, cook the bacon and onions until they begin to brown, stir occassionally

Add the grated cauliflower until it browns, add the butter throughout to assist with the browning, stir occassionally

Sprinkle S&P and ENJOY!
Reflect back to yourself, as you are enjoying, how EASY it was to make something so delicious!

RISOTTO

2009-03-22T09:45:00.000-04:00

I'm going to do something I've never done, which is refer to my close friend of about 12 years by her given first name, Lauren. I've ALWAYS called her by her last name, adding in funny and somewhat offensive words before and after it. So Lauren it is. This is going to be hard. That's what she said.

Last night Lauren came over to learn how to make risotto. I have strong and tender feelings about risotto which is why I have to take a break from my usual sarcastic tone and describe this dish in a poetic way; the way it deserves.

Making risotto is the closest I've ever come to meditating. Everything about it is therapeutic--stirring slowly, inhaling the scents of the wine, herbs, and broth, and watching the rice transform into a tender, aromatic, and creamy dish. There is something just so satisfying about it.

If you've never made risotto before, you must try it soon. I recommend waiting for a leisurely weekend night, when you are relaxed.

My two favorite types of risotto are butternut squash and a wild mushroom version, but because Lauren is so picky (I mean who doesn't like bagels?) and she was learning this for the first time, I wanted to teach her how to make it in its purest form. I strongly suggest that you do the same if you are a risotto virgin---try a basic risotto (without vegetables)--trust me when I tell you that you will appreciate its simplicity, plus 100% of your focus will remain on the "rice" itself and the techniques it takes to achieve beautiful results. I'm pretty positive that was just a run-on sentence--I'm okay with that.

Because the risotto was the main dish for dinner, I wanted to kick up the fabulousity factor a bit and add saffron to it, making it "Milanese" style. I know, it was just as naughty as it sounds.

The first thing you need to do is pour a glass of wine and turn on some fabulous and relaxing music (I prefer Josh Groban or Dr. Dre). Now you are officially ready to begin.

Risotto Milanese

5 cups chicken broth
2 pinches saffron
1/4 cup olive oil
1 small yellow onion, chopped
2 cups Carnaroli or Arborio rice
1 cup white wine
4 tablespoons unsalted butter
1 cup parmigiano reggiano, grated
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper

In a medium saucepan, add chicken broth and saffron and bring to a simmer. Maintain on low heat.

In a large, heavy bottomed pot or Dutch oven, heat olive oil on medium low. Add onions and saute until soft and translucent, about 7 minutes.

Add rice and stir until the rice is well coated in oil and a white dot appears in the center of the grains, about 3-4 minutes.

Add the wine and stir until it is completely absorbed, about 2 minutes.

Begin adding the broth, one ladle at a time, waiting until it is completely absorbed before adding more. Stir frequently!!! This whole process should take about 20 minutes.

After you've added all of the broth, you should taste the risotto a few times. It should be tender but still have a little bite to it, and the overall appearance should be creamy. If you don't think its cooked enough, add more broth to it. Trust your gut on this one.

Remove from the heat and add in the butter, cheese, salt, and pepper. Serve immediately with shaved parmigiano reggiano.

Lauren asked me some very good questions throughout our teaching session--thought I'd share them with you.

1. When do you know if you should add more broth?
Take the spoon and drag it across the bottom of the pot, from one side to the other. If you see broth on the surface, then you need to keep stirring. If not, add more broth. As you add the broth, the rice becomes plump by absorbing the liquid and ultimately releases its starch to create that creamy texture you see between the grains.

2. Do you really have to stir constantly?
Yes, I wasn't joking about stirring frequently. This is not a dish you should walk away from. If it starts to stick to the bottom of the pot, then lower the heat a little bit. So breathe in the wonderful aroma and suck it up.

3. How do you stay so HOT?
That is a terrific question, and one I get frequently (JK). In all seriousness I do get asked how I'm not morbidly obese considering my strong affection towards food. The answer is moderation. I definitely have an appetite but I have to keep myself in check by limiting my portions. I am also a runner. Even so, my hips don't lie.

4. Can you make risotto ahead of time?
Absolutely not--don't even ponder it.

Now that you are a pro at risotto, here are some other types to try:

Butternut squash
Wild mushroom
Lobster
Leek and pancetta
Spring Vegetable

Lauren's feedback? She, the tough critic herself, said, "this is one of the most flavorful things I've ever eaten!"

And on that note....

HOT Blonde OUT! I'll be here next week. Don't forget to tip your waiters.

Pizza Turnover

2009-03-20T18:57:00.017-04:00

OK, so a staple at mi casa is the pizza turnover. We make them (6 per batch) at least once a week. They're easy (only four ingredients) and delicious!

Ingredients:

Hot Sausage links (or sweet - both work phenomenally!)
you only need 2.5 links, but I usually cook the whole package so there is some left over for breakfast the next day!
Spaghetti Sauce about 3/4 a cup or so

Italian Cheese (mix of Parmesan and mozzarella)

Pizza dough (HOT Blonde will say you should make your own - but I like the Pillsbury Pizza Dough just fine)

To make:

Cook the sausage links until they're browned on both sides
I add 1/2 cup of water to a skillet, cook them covered, turning once, for 10 minutes. Then cook uncovered for another 10 minutes

Take the links out and cut them into small pieces (and drain the grease from the skillet)

Add the spaghetti sauce and sausage pieces back into the skillet. Stir over medium heat until heated and well mixed.
In the meantime, roll the dough out onto a greased baking tray and cut it into six squares.

Spoon the sausage/sauce mixture evenly onto the six dough squares.

Top them with as much or as little cheese as you'd like. (I pile it on!)

Fold the edges up and tine them with a fork to seal the dough - you'll end up with six little dough balls!

Bake at 425 for about 13-15 minutes.

Enjoy!

Prebaked pic:

And the final product: mmmmmmmmmmmmmmmmmmmmm

Attention Hokies: WEST END MARKET

2009-03-17T11:42:00.004-04:00

What was your favorite dish from West End Market?

Mine was either the rotini with marinara sauce or lobster bisque in a bread bowl or.....the London broil with garlic mashed potatoes!!!!

15 Ingredients You Must Have In Your Kitchen

2009-03-16T17:59:00.017-04:00

1. Good quality extra virgin (not scandalous) olive oil

2. Bittersweet chocolate--although it is expensive, I prefer Callebaut. Why? Because I don't mess around when it comes to baking with chocolate.

3. Kosher salt---malzeltov if you already have it

4. Whole wheat pasta---great for a quick meal

5. Fresh herbs---rosemary, thyme, flat leaf parsley (I often build my meals around what fresh herbs I have in my crisper. Did I just say crisper? I have never used that term to describe the drawer in my refrigerator---I think I like it.

6. Vanilla---best quality you can afford

7. Unsalted butter----in my most humble opinion, buying salted butter can be a waste. Buy unsalted and you can control the salt content of whatever dish you're making.

8. Parmigiano Reggiano---it stays hard and lasts a long time, twss

9. Canned San Marzano tomatoes--the only kind you should use. You can find these in any grocery store so there really is no excuse.

10. Simple syrup---recipe below; keep in fridge; great for drinks

11. Yellow onions

12. Garlic

13. Cornmeal---for pizzas, polenta,cornbread, baked goods, etc.

14. Chicken broth--adds flavor to everything

15. Wine---duh. White, Red, Sparkling, etc

SIMPLE SYRUP
There's a reason its called "simple".

2 cups sugar
1 cup water

In a medium saucepan over medium heat, stir together sugar and water until sugar is dissolved; about 5 minutes. Cool completely and store in an airtight container in the refrigerator.

WHAT IS THE ONE INGREDIENT YOU CAN'T LIVE WITHOUT?????

Hey Chicken, most people want to eat you, I just want to talk to you, okay?

2009-03-16T10:20:00.008-04:00

My Dad lives in Williamsburg but works in DC a couple days during the week and so he stays at our house the nights he is in town. We have a wonderful and comfy guest bedroom.

He refuses to sleep there.

Instead, he sleeps in the room at the very front of our house, on the floor. He says it’s very comfortable. Uhhhhhh, okay. He also shares with us his every move, such as where he is going to put his coffee cup (in the dishwasher), where he is going to park his truck (in the neighbors driveway), and also the number of hours of sleep he got the previous night (three). He goes well out of his way to NOT inconvenience us. Normally I just roll my eyes but one time I LOST IT. He hollered at me from downstairs to ask if he could borrow a spoon. Minutes later I came down and he was eating soup straight from the can (with the borrowed spoon)!!!! WTF DAD????

Anyways, I actually love to cook for my Dad because he, like I, sincerely appreciates good food and he always gives me the response you always hope for. “OH GOSH, HONEY, I’M SERIOUS, this is AMAZING!”

We celebrated Dad’s birthday yesterday, and I wanted to make him a meal that was reminiscent of his childhood and his mother, my Granny. So I made a garlic and herb infused fried chicken, twice baked potatoes, sugar snap peas, and yellow cake with chocolate buttercream frosting. A classic meal; again, made fab.

What was the very first thing I did to prepare for this meal?

I went for a 40 minute run on the treadmill doing intervals of speed and incline. The total calorie burn? Approximately 511 calories.

Now I was ready to eat fried chicken.

The Plan:

1. 3 hours before—soak chicken in brine
2. 2 hours before—bake the potatoes
3. 30 minutes before—heat the oil
4. Prepare the buttermilk and flour
5. Make potato filling
6. 20 minutes before--bake the potatoes
7. Cook chicken in oil

Fried Chicken

Serves 4

I have used numerous recipes for fried chicken and I am happy to say I have finally created “the one,” using different strategies to maximize the flavor. My methodology requires 3 steps to perfection. First, soak the chicken in salt brine. Second, dip the chicken back and forth from a buttermilk bath laced with hot pepper sauce to a blanket of flour seasoned with cayenne, paprika, salt, and pepper. Third, submerge the chicken into a garlic and herb infused oil. I dare you not to like this.

1(3 to 4 lb) chicken, cut up into 10 pieces

2 bone-in chicken breasts

Kosher salt

3 cups flour

2 teaspoons cayenne pepper

1 tablespoon paprika

1 ½ tablespoons kosher salt

1 tablespoon freshly cracked black pepper

1 quart buttermilk

1 to 2 tablespoons hot chili sauce (to taste)

Peanut oil, for frying

1 bunch each thyme, sage, rosemary

½ head of garlic, smashed, head still attached

Place the chicken in a large bowl. Cover with water, using 4 cups at a time, until chicken is completely covered. Salt the water using one tablespoon of kosher salt per 4 cups of water used. Cover with plastic wrap and refrigerate at least 2 hours.

In a medium sized bowl, mix the flour, cayenne, paprika, salt, and pepper. In another bowl, whisk together buttermilk and hot sauce.

Drain the chicken and pat it dry.

Put about 3 inches of oil in a large deep pot (I use a dutch oven). Add the herbs and garlic and heat the oil over medium high heat until the oil is 350 to 365 degrees on a deep fry thermometer. NOTE: if you don’t have one of these, keep the oil on medium high heat and it will take about 10 minutes; test by dropping in a little bit of the batter. If the batter sizzles, rises to the top quickly, and starts to turn color, then the oil is hot enough.

Working in batches, dip each piece of chicken into the flour, then the buttermilk, and again the flour and carefully place in the oil. Do not overcrowd the pan or else the temperature of the oil will drop too much. Cook until golden brown on both sides, approximately 10-12 minutes. Repeat with remaining chicken.

Note: If you prefer, cook chicken for about 4 minutes in the oil and transfer chicken to a sheet pan, lined with cooling racks, and bake in a 350° oven for approximately 30 minutes.

Twice-baked Potatoes

Serves 4-6

Have you ever tried to recreate a dish using an old family recipe? It almost never makes sense. Why did those recipes work so well for our ancestor’s? Granny’s recipes, like many solid home cooks from the 50’s, were never exact, yet always produced impeccable results, despite adding “a little of this, and a little of that.” Because she had all of her classic recipes down to a science (albeit in her mind), it was extremely difficult for me to recreate her magic. For example, I’ve had to do a lot of testing to get her twice baked potatoes to work for me.

After about 10 tries, I passed the recipe for the twice baked potatoes on to my father in-law who made them for a large dinner party and he thought they turned out perfectly!

3 large russet potatoes

3 tablespoons unsalted butter, melted

1 cup grated good quality cheddar cheese, plus extra for topping

1 scallion, finely chopped

1/3 cup sour cream

Kosher salt and pepper, to taste

Preheat oven to 400°.

Pierce each potato several times with a fork and place the potatoes directly on the rack in the center of the oven and bake for 60 minutes, or until tender. Remove potatoes from the oven, and lower the temperature to 375°.

With an oven mitt on your hand, slice the hot potatoes in half, lengthwise. Scoop as much potato out as you can into a large mixing bowl, being careful to not break the potato skin. Place potato shells on a rimmed baking sheet. To the potatoes, add the melted butter and cheddar and mix on medium speed until the cheese is melted. Fold in the sour cream and scallions and season with salt and pepper.

Using a cookie scoop, refill the potato shells with potato mixture and top with extra cheddar cheese. Bake for 20-25 minutes.

Sugar snap peas

I wanted to make a vegetable that I did not have to do much to, mainly because I think you overwhelm yourself by making too many dishes at once and sometimes create 3 dishes that are just “mediocre”. Therefore, I like my focus to be on 1-2 things and make them fabulous. How great would sugar snaps be? I wouldn’t have to do A THING to them and they are fresh and crisp--a perfect compliment to the oil and cheese that is about to be consumed.

DISCLAIMER: THE ABOVE MEAL IS NOT A JOKE.

The best sandwich I've ever had.

2009-03-14T15:30:00.011-04:00

Thank God we started this blog. It gave me the motivation to do something I’ve wanted to do for SIX years! Let me explain…

The summer after my junior year of college –

(I can’t believe it’s been 6 years… I miss college… But I digress…)

– a friend came up from NC to visit. So, of course, I took him to do DC – the monuments, the museums, the works. After walking around the city for HOURS, (and barely covering any of it) we discovered we were completely famished. We looked across the street and there was this absolutely adorable bookshop/café. For the life of me I can’t remember its name.

We sat at a quaint, rickety, little white table in a tight café area, surrounded by books, books, and more books. In case you don’t know me, I am a HUGE reader. I was in heaven. I can spend hours in Borders, much less an adorable unique bookshop that has books lining every wall and that old, basement-type smell that can only come from a room full of books.

Anyway, back to my point. Someone took our order. I have absolutely no clue what my friend ordered, but what I got was something that I can remember with absolute clarity. It’s my fondest memory of that day (which says a lot, because we had FUN – duh, I am Silly Blonde after all).

At first, after a quick glance at the menu, I thought I’d ordered a plain ol’ turkey sandwich. Apparently I didn’t read the description, because what came out was unbelievable. Two hearty sourdough slices surrounded a tantalizing pile of turkey, apple slices, red onion slices, and cheese. After my first bite, I don’t even think I said one word to my friend (did I even remember to breathe?) until I’d finished every last crumb.
I’ve never tasted anything similar since… UNTIL TODAY!

I made a few changes to what I remembered (used granny smith apples, instead of any of the red variety; chose Havarti cheese instead of sharp cheddar; toasted the final product – theirs wasn’t toasted) and have created the most amazing sandwich I’ve ever had. I have to say, it’s even better than the one from six years ago!

So, the recipe is below. And one of the best parts is that you can change whatever you want – it’s just a sandwich! (But I’d have to say that this version of it is pretty perfect as it is!)

Ingredients:
Sourdough Bread
Shaved Turkey Breast
Havarti Cheese (in slices)
Granny Smith Apple (very thinly sliced)
Red Onion (sliced into rings)
Mayonnaise
Pesto mix
Fresh dill
Salt & Pepper

To make the sandwich:

Spread pesto/dill mayonnaise (recipe below) onto two slices of sourdough bread
Layer about 5 pieces of shaved turkey breast onto one slice of sourdough bread
Add salt and pepper to the turkey breast slices
Add 5-7 thin slices of granny apple
Top the apple slices with 3-4 red onion ring slices
Top the onion slices with two pieces of Havarti cheese
Close the sandwich by placing the other half of sourdough on top of everything
Toast for about 4 minutes, until the bread is crunchy and a nice, golden brown color.

Pesto/Dill Mayonnaise Directions

In a bowl add ½ C of mayonnaise (I use low-fat, but you can take your pick)
Mix in about a teaspoon of pesto mix (I use McCormick Pesto Sauce Mix, but you can make your own if you want – it’s basically comprised of basil, parmesan cheese, salt, and garlic)
Mix in two sprigs of fresh (minced) dill
Once everything is combined – it’s good to go! (SO EASY, RIGHT?)

With these measurements, you should have enough to cover four slices of sourdough bread (two sandwiches)
Any extra should last for about 3 days if kept covered tightly in the fridge.

Enjoy!!
Here are some pictures of the creation process: (Start to finish!)

Response to Silly Blonde's Challenge

2009-03-13T10:54:00.001-04:00

Silly blonde…nice recall of the flour incident!

I also remember the time that we threw spaghetti on your parent’s walls.

As for that fabulous dinner you had last night….

This is how I would have made it, you silly blonde. And believe it or not, I could have made it in as much time as it took you to open that box and tear off that sheet of plastic. You were spot on, I am a food snob, and I am proud of it!

I would begin with a….hmmmm….2 lb boneless pork tenderloin in a roasting pan. I would create a rub for the pork with a mixture of minced garlic, crushed peppercorns, olive oil, and kosher salt. Maybe add some thyme or rosemary. To the roasting pan, I’d add large chunks of onion, carrots, and sweet potatoes. I’d drizzle olive oil over the veggies and season with salt and pepper. Then I would remove the carrots, because Kevin would remind me that cooked carrots make him cough (an excuse he’s been using since he was 5). I’d roast the above in an oven at a high temp of about 425 degrees for about 30-40 minutes (which is comparable to the SmartOnes cooking time), or until meat was 138 degrees. (Within the safety zone, right Mich????)

While the pork was in the oven and if I wanted another vegetable like your chopped spinach, I would saute frozen chopped spinach (which is actually a very delicious substitute for fresh) with olive oil, chopped yellow onion, garlic, salt and pepper and perhaps……some nutmeg?? Then I’d say, “what the heck am I doing?” and I’d add some cream and gruyere cheese, and bake in the oven for 30 minutes and I’d have myself a lovely spinach gratin. JK JK JK. I would be good and have the sautéed spinach.

I would estimate that you’d only spend 5-7 minutes of extra preparation for the fresh version in comparison to your silly SmartOnes.

Silly blonde: Would a fresh, healthy meal be worth that extra five minutes?

Boo-yah!!!!…gotcha partner.

Fifteen Fun Food Facts

2009-03-12T17:31:00.012-04:00

All about alliteration here people :-)

Just some fun little pieces of trivia...

A piece of French toast partially eaten by Justin Timberlake was sold on eBay.
I wonder if it was banana walnut French toast? And also- that is SO creepy.
Supposedly, tea was discovered in China when tea leaves accidentally blew into a pot of boiling water
You can find ALL 13 minerals necessary for human life in…
drum roll please…
ALCOHOLIC BEVERAGES!
We no longer need to feel bad about that extra drink (or two… or five) after dinner
The very most expensive martini costs $650. It’s available in Newport Beach, California. The martini contains vintage from 1802, and it apparently came from Napoleon's reserve.
On a side note - have you ever tried putting blue cheese stuffed olives in your martini? Once you go blue cheese stuffed, you'll never go back!
Milk and cheese can aid in the reduction of tooth decay (the calcium helps to fortify the enamel on your teeth).
I knew eating all those delicious cheese cubes were good for me
Fresh eggs sink in water but stale ones won’t.
Originally my friend AliMac told me about this one…
Hot peppers taste “hot” to humans because of their active component: Capsaicin. It’s best neutralized by Casein – the main protein found in milk.
So. Next time you’re trying out the BLAZIN’ wings at B-Dubs – calm your mouth with a nice frothy glass of milk!
The average American eats approximately of 51 pounds of chocolate per year.
Hot Blonde and I probably triple this…
An LA restaurant owner named Bob Cobb invented the Cobb (duh) salad in 1926. He was looking for a way to use up leftovers; he threw together some avocado, celery, tomato, chives, watercress, hard-boiled eggs, chicken, bacon, and Roquefort cheese, and named it after himself: Cobb salad.
To ensure that golden-brown outcome, McDonalds and Burger King both sugar-coat their fries.
Refried beans aren't, in fact, fried twice. In Spanish, refritos means "well-fried," not "re-fried."
The sandwich was possibly named for the Fourth Earl of Sandwich (1718-92). In some tales, the sandwiches were made so that the Earl could stay at the gambling table without interruptions for meals.
If Jell-O is hooked up to an EEG (heart monitor), it registers movements virtually identical to the brain waves of a healthy adult.
Apparently, if you place a quarter of a raw potato in your shoes at night – the leather will stay soft and the shoes will keep the shoes smelling fresh and clean.
Black-Eyed Peas are actually beans - not peas!
Maybe I'd like those better than (ugh) white navy beans...

Silly Blonde out.

Funghi and Taleggio Pizza

2009-03-11T12:46:00.003-04:00

I know I said I’d stick to the classic recipes, but I just couldn’t resist writing about this pizza. I make homemade pizza quite frequently and normally I make a truly satisfying margherita style pizza, complete with San Marzano tomatoes, fresh mozzarella, fresh basil, olive oil, sea salt and pepper and as yummy as it is, every once in a while I do like to branch out. Here is how I discovered the funghi and taleggio pizza…..

Last July I was in New York with my in-laws to see one of the last Yankee games played at Yankee stadium. We stayed in midtown Manhattan, but of course, being how active my in-laws are, we WALKED downtown for dinner. About 4 miles. In 100 degree heat. Wearing jeans. Kill myself.

As soon as we stepped foot into “Otto,” Mario Batali’s pizzeria/enoteca, we quickly forgot how miserable we had been. The heat had, I guess, made me so delirious that I actually strayed from my usual “margherita” pizza. I thought, “why not give funghi and taleggio a try?”

Have you ever ordered a pizza with mushrooms on it? It normally comes with about 8-10 thinly sliced mushrooms scattered on top of the melted cheese, right? Well--not this pizza. At Otto, these mushrooms had to have been slowly sautéed and infused with flavors like thyme and red wine--- with just the right amount of salt to bring it all to life. As for the cheese, you could barely see it, yet its presence was undeniable once you took a bite of the pizza. Taleggio, if you are unfamiliar with it, is a soft buttery Italian cheese. Its aroma is more intense than its flavor and it melts just beautifully! What were my concluding thoughts? Mario knows what the heck he is doing.

I couldn’t wait to tell my BFF Allison about it and make this for her when I got home!!!!! Her exact quote: “YEAH RIGHT MUSHROOMS WHY DO YOU HAVE TO BE SO F’ING DELICIOUS!!!” She loved the funghi and taleggio pizza so much that it became a weekly staple at her house (and everyone else’s house that she cooked at).

If you don’t like shrooms, this recipe’s not for you. If you do, you better stop, collaborate and listen. This recipe is serious.

Funghi and Taleggio Pizza

I happen to enjoy making my own pizza crust (although I must give credit to my KitchenAid mixer, which makes everything easier) and have probably tried at least 20 different recipes. I realize though, that not everyone is like me. If you would like a good recipe for pizza dough, feel free to email me and I will send you one. If not, stick to store bought dough.

Olive oil
½ cup chopped shallots
1 tablespoon minced garlic (about 2-3 cloves)
Crushed red pepper flakes, to taste (I use about ½ tsp)
6 oz. sliced portabella mushrooms, medium diced
6 oz. gourmet mushroom blend (you may substitute different kinds of mushrooms), medium diced
1 ½ tablespoons thyme, finely chopped
5 oz. Taleggio cheese, shredded (sometimes this cheese is difficult to grate, so if it is just slice it instead)
Kosher salt
Freshly cracked black pepper
Cornmeal

Preheat oven to 500°.

In a large skillet, heat 3 tablespoons of olive oil on medium low. Add the shallots and sauté until translucent; about 4 minutes. Add the red pepper and garlic and cook for 1 minute.

To the pan, add one more tablespoon of olive oil, the mushrooms, and the thyme. Cook until very tender, about 8-10 minutes. Season with salt and pepper, to taste.

NOTE: Salt is crucial in this recipe!!! Taste, taste again, and taste one more time to make sure it is to your liking.

Line a large baking sheet with a large piece of aluminum foil. Generously sprinkle cornmeal (about ¼ cup) over the foil, which will prevent the dough from sticking.
On a floured board, roll out your pizza dough to a diameter of about 12-14 inches. Transfer the dough to the prepared foil. Evenly scatter the mushroom mixture over the dough and top with the taleggio. Drizzle with olive or truffle oil and bake for 8-10 minutes, or until cheese is melted and crust is golden.
Now all you need is a glass of Sangiovese and an episode of “The Office.”

Speaking of French Toast......

2009-03-10T09:05:00.004-04:00

This one’s for you Virginia Tech fans out there.

During college, my most favorite breakfast spot in downtown Blacksburg was Gillies. Yes… I realize they don’t serve bacon, or sausage, or fillet. Gillie’s is all vegetarian and all worth the meatless sacrifice.

Any given Sunday morning, you could find me in sweats, hair in a messy ponytail (usually on the top of my head), at Gillie’s. The major beef (no pun intended) that I had with Gillie’s was that I could never decide what to order. The vanilla battered banana-walnut French toast or the Eggs Florentine (Benedict style) were the dishes I would wrestle between. And so I began a tradition of ordering them both. I would make a casual joke to the waiter, usually by either saying I was bulimic, or was ordering for my imaginary friend Natasha (coincidentally also my nighttime name) who couldn't make it, to reason why I needed two meals. One time I told the truth—I just couldn't decide between the two unbelievable dishes. “No big deal, waiter—I won’t finish them both.”

You should have seen his face when he came back to collect my two bare plates.

This recipe is inspired by Gillie’s vanilla battered banana walnut French toast. Gillie’s makes their French toast with either their own freshly baked honey wheat baguette or French baguette. Since I’ve had a difficult time finding a honey wheat baguette, I simply add honey into the batter. If you have a good quality vanilla on hand (like Nielsen Massey), I strongly suggest you use it for this, as it makes the batter rich and fragrant.

Banana Walnut French Toast

Serves 4

12 (1 inch thick—sliced on a 45 degree angle) slices French baguette (preferably day old)

6 extra large eggs

¼ cup half and half

1 tablespoon honey

2 teaspoons pure vanilla extract

¼ teaspoon cinnamon

¼ teaspoon nutmeg

Dash of salt

Unsalted butter

3 bananas

1 cup halved walnuts

Preheat oven to 200°.

In a large bowl, whisk together the eggs, half and half, honey, vanilla, cinnamon, nutmeg, and salt.

In a large skillet, melt 1 tablespoon of butter on medium heat. Into the egg mixture, dip 4 slices of the bread at a time and press down gently so that the bread absorbs the liquid. Transfer the soaked bread to the hot skillet and cook until golden brown, about 2-3 minutes on each side. When done, transfer to a heat proof plate or baking sheet and keep warm in the oven. Repeat with remaining bread.

Slice bananas into ½ slices. Arrange three slices of the French toast on each plate. Top each with approximately ½ cup bananas and ¼ cup walnuts. Serve with powdered sugar and syrup (duh).

TO ALL MY HOKIES: What was your favorite breakfast item at Gillie’s????

Are you there Blog? It's me, Silly Blonde

2009-03-09T23:27:00.000-04:00

Allow myself to introduce... myself!

I'm Silly Blonde and I have, up til now, been the silent partner of Hot Blonde in the Kitchen. Silent no longer, I think I'll go ahead and post from time to time! What you'll most likely read from me will be anecdotes about mistakes I've made in the kitchen, questions for the queen bee, Hot Blonde, about how to FIX those mistakes, and a few descriptions of meals that I've made that have been successful!

So let's see here... I've known her royal hotness for 20+ years and am sure she'll be in my life for the next 20+. Perhaps a good way to introduce myself would be to point out some of the key differences between Hot Blonde and myself.

Please note out pictures. Hot Blonde's snapshot shows her doing something that represents one of the major parts of her life - she's cooking. And she's looking HOT. I, on the other hand, am hammered and throwing out a 703 sign. (703 = Northern Va area code in case you didn't know.) And I'm looking SILLY.
When you open Hot Blonde's fridge, you will most likely find fresh foods and ingredients to make delicious meals from scratch. When you open mine you will most likely find Smart Ones and premade meals...
Seriously, for dinner tonight I'm cooking peppercorn pork tenderloin and serving it with a vegetable medley of sliced yellow carrots, white navy beans and chopped spinach in a garlic herb sauce. Sound good? I think so! And all I have to do is open the pre-seasoned and pre-marinated tenderloin and pop it into the oven... Bake for 30 minutes at 425 and voila. The veggies come prepared specifically to be "steamed" in the microwave - in a whopping 3 minutes. This is a meal that HB would probably never even consider :-) (Not that she's a snob, but she is just so attuned to good, fresh food that it wouldn't cross her mind to take a shortcut like this.)
Hot Blonde has enjoyed honing her culinary skills since we were old enough to see over kitchen counters. I have enjoyed eating her delicious creations for almost just as long.
One time, when we were teenagers, Hot Blonde and I got into a flour fight. I know, that's not an example of one of our differences, but DOES show that, at times we are BOTH silly blondes :)
I think for Hot Blonde, this flour fight simply enforced her views that working in the kitchen is always a good time. For me, it opened my eyes to how much I hate cleaning messes in the kitchen. Perhaps this was a pivotal experience toward the way we both now keep our fridges, as described in number 2.
Hot Blonde went to Tech. I went to ECU. But who says hokies and pirates can't get along? (Especially because we beat them in football last year. wink wink)

To fulfill my OCD need for balance - and just in case you don't feel like you know me yet, here are some of our SIMILARITIES.

We're both BLONDE. And we definitely break the cliché because - while we are fun and the life of the party - we're also smart!
We're both married to handsome, hilarious fellas.
We both dance and were gymnasts for most of our youth.
We both absolutely love to eat.
We both are passionate about writing. Hot Blonde's working on a fabulous cookbook which I'm sure she'll blog about more as time goes on, and I plan on becoming a famous novelist... Someday, I swear...

Alright. That's it for now! And PS during the time I wrote this, I've cooked, eaten and cleaned the meal I previously described (reference difference #2)... And I've also learned that I do NOT like white navy beans. Ugh.

Now a challenge to Hot Blonde - how would YOU have made my meal?

Holla for Challah

2009-03-08T16:11:00.000-04:00

I have a special relationship with breakfast—always have. In 2^nd grade, my teacher went around the room asking everyone what they had for breakfast that morning. Cereal, pop tarts, toast, were most often the responses. Mine? “Ms. Cargal, ummmm, I had Belgian waffles with blueberries and whipped cream. “ Yeah.

Plan:

Assign someone to cook the bacon. If no one agrees, then do this first and keep warm in the oven.
Prepare strawberries
Cook French toast and keep warm in the oven
Pour mimosas

Grand Marnier Challah French Toast (serves 4-6)

French toast is actually my fave breakfast treat-- but only if it’s done-- in my mind-- the right way. Using good, thick bread and a delicious custard spiked with orange liquor and fragrant vanilla is a great place to start. For the bread: Day old bread is best and make sure the slices of bread are thick enough for the custard to be absorbed without comprising the integrity of the bread. My BFF and cooking mentor, Joan Nathan would insist that you make your own Challah, but there are some good store bought ones out there.

10 (1 inch thick) slices Challah [pronounced: Holla] bread

8 eggs

1/2 cup half and half

2 tablespoon Grand Marnier

1 teaspoon pure vanilla extract

2 tablespoons vanilla sugar (recipe follows)

1 teaspoon orange zest

Pinch of salt

Unsalted butter

Note: For the non alcoholic version--substitute orange juice for Grand Marnier.

For the vanilla sugar:

1 cup sugar

1 whole vanilla bean

1 ½ tsp cinnamon

When you look at the price of the vanilla beans at the grocery store—don’t freak out. They are expensive (I recently found them at Whole Foods for $10 and that was the best deal I’ve seen). This sugar is crucial and lasts for awhile.

Into a plastic container, add sugar. Using a sharp paring knife split the vanilla bean in half lengthwise. Using the tip of the knife, carefully run it along the length of the inside of the bean to scrape out the seeds and place them into the container with the sugar. Add cinnamon and mix together. Store in a dry, cool place.

For the French toast:

Preheat oven to 200°.

In a large bowl, beat eggs with half and half, Grand Marnier, vanilla, vanilla sugar, orange zest and salt.

In a large skillet over medium heat melt 1 tablespoon of butter.

Soak 4 slices of bread at a time in the egg mixture, pressing down on each piece gently so that it absorbs the custard. Transfer bread to the hot skillet and cook until golden brown, about 2 minutes on each side. Transfer French toast onto a baking sheet and keep warm in the oven.

Add another tablespoon of butter to skillet for each additional batch. Serve with macerated strawberries.

For the macerated strawberries:

2 cups sliced strawberries

2 teaspoons sugar

1 tablespoon Grand Marnier (optional)

1 tablespoon water

Tip: I like to serve the French toast on a rectangular white platter with orange wedges as a garnish. Keep the strawberries in a separate bowl and let your guests serve themselves.

Bacon

You think you don’t need directions on how to make bacon, but you DO. My husband makes the BEST bacon because he doesn’t overcrowd the pan, cooks it over a lower flame, ensures that all pieces are flat against the skillet, and removes the bacon just before they are all covered in “foam”. This ensures that the bacon does not get overdone. Keep warm in oven.

Grand Mimosas

I love any cocktail that has champagne or “sparkling wine” in it. The key to making a good mimosa is purely picking the right wine. In my experience, Prosecco, a dry Italian sparkling wine, yields impeccable results! These mimosas are so good that before you know it, you will be 3 mimosas down (like Allison and I were at 11:00 AM on January 30th, when I got the call that I lost my job and she found out that her new territory was southeast DC). My favorite new brand is one by Cavit, called Lunetta. It’s about $10 a bottle.

If adding Grand Marnier to this drink is the wrong thing to do, then I don’t want to be right. I use this orange liquor (PS there are other brands out there) in many of my recipes, so I’d def recommend you buy some immediately. If you are using this recipe to entertain guests then I suggest adding color with a cherry in the glass or a blood orange slice on the rim. But if you’re kicking it old school with your BF, GF, BFF, husband, etc, then leave it in its “natural, totalitarian--ism state.”

Serves 4

1 bottle Prosecco, well chilled

Orange Juice

Grand Marnier

In each of the four champagne flutes, pour orange juice up to 1/3 of the way full. Add 1 tablespoon of Grand Marnier in each glass. Top with champagne. Drink. Repeat.

Inspired by US Weekly and the Economy

2009-03-03T08:46:00.000-05:00

Ever read an article about a celebrity’s recent weight loss? How’d they do it? For one, they started working out for 2 hours every day twice per day (with a trainer, of course). They also ate fish, veggies, and brown rice for every meal. Ummm…. I just threw up in my mouth.

Well after a couple months of being married and replacing my usual bowl of Special K for dinner for a fab gourmet meal for my husband—I found myself five pounds heavier. Suddenly fish sounded like a good idea for my ass.

This meal is not only healthy, but it is downright quick, and is sooo flavorful and also….wait for it….economical.

This recipe is called:
"I’m obese, have no time to cook, and am losing thousands on my house Blackened Cajun Tilapia"

So if you are trying to lose a few, don’t have enough time to cook, and are poor because of the stupid recession…..this is the meal for you! This is one of my husband’s and my favorite “go-to” meals when we, one, don’t want to cook, or two, when we’re having people over that are health conscious. (PS-I try to associate with these types as little as possible….unfortunately my mom is one of them, but I give her a break because have you seen her??? She’s HOT!)

Tools you will need:

1. Medium saucepan with lid
2. Large frying pan
3. Cast iron skillet (or regular if you don’t have a cast iron)
4. Dinner plate
5. Basting brush

Countdown Plan:
1. 45 minutes before—take tilapia out of freezer
2. 40 minutes before-bring rice and stock to a boil and cover
3. 30 minutes before-Make the tomatoes (they are great at room temp)
4. 10 minutes before-melt butter and pour Cajun seasoning onto a plate
5. 6 minutes before-cook tilapia

Wild Rice
If you have spent your life cooking your rice in water, stop right now. Cooking rice in chicken broth is the easiest way to get flavor into this healthy whole grain dish. One time I was making the rice and didn’t have any broth-- and well--princess over here (Kevin) had a temper tantrum. I’ve learned my lesson and hope you have learned yours.

1 cup brown and wild rice blend
2 1/2 cups chicken broth
1 tablespoon olive oil
1 tablespoon finely chopped flat leaf Italian parsley
Freshly cracked black pepper

In a medium saucepan, bring the rice, chicken broth, and olive oil to a boil. Reduce heat to the lowest setting, cover, and cook for approximately 40-45 minutes, or until all of the liquid is absorbed into the rice. Stir in the parsley and pepper and serve. (There is no need to add extra salt because of the chicken broth).

Garlicky Grape Tomatoes
So how bored have you become with steamed broccoli as your vegetable? I have. Lately I’ve been doing this recipe a lot and I can tell how good it is because when I go to serve it….there are only a few tomatoes left! (I suck at waiting until the food gets on the table).
Switch up the herbs if you’d like.

1/2 cup extra virgin olive oil
2 pints grape tomatoes
3 large cloves of garlic, finely chopped
1 tablespoon finely chopped flat leaf Italian parsley
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
1 teaspoon kosher salt (or to taste)
¼ teaspoon pepper

Heat olive oil over a medium low flame until it is relatively hot. Add the chopped garlic and cook for ONLY 30-45 seconds so the garlic does not burn (yucky). Add the tomatoes, herbs, salt and pepper and cook for 7 minutes, tossing frequently. Serve hot or at room temperature.

Don’t feel guilty about eating them right off the skillet.

Blackened Cajun Tilapia

This is probably the quickest main dish that I cook—it takes just over 5 minutes from pan to plate. One tip before you even think about dredging the fish in the Cajun seasoning—make sure you taste the seasoning for salt--some are VERY salty and you want to be more conservative with the seasoning if yours is one of them. Also--I am normally an advocate of using “fresh” meats, however, I notice no difference between frozen tilapia and the fresh variety. I buy a big bag of frozen tilapia from my second home, Wegmans.

4 Tilapia fillets (4-6 oz each)
2 Tablespoons Cajun seasoning
2 Tablespoons unsalted butter, melted

Heat a cast iron skillet on medium high heat until very hot. Pour Cajun seasoning onto a plate. Baste melted butter on both sides of tilapia fillets and transfer to plate with the seasoning. Press fillet down lightly (the seasoning should NOT cover the entire fillet) on both sides.

Lay fillets flat on hot skillet and cook for 3 minutes on each side. Serve hot.

NY Strip Steak for the New Yorkers

2009-03-01T10:30:00.000-05:00

New York Strip Steak for the New Yorkers:

My in-laws were just in town. A couple weeks ago I joked that if I lost my job I would be able to be their official tour guide around DC (not that they needed one, they lived here most of their working lives). Needless to say, they were able to spend LOTS of time with their pathetic unemployed daughter in-law.

Two quick things about my fab in-laws: They both grew up in the Bronx (and have the best accents ever!) and they appreciate good food. I wanted to make a classic meal--inspired by one of New York’s best dishes---New York strip steak with herbed butter, accompanied by simple beer battered onion rings and roasted asparagus. My mom came to dinner too—while she is from Virginia, she also adored this meal!

This strip steak is enhanced by using high-quality meat and by topping the sizzling steaks with an herb butter that melts its way across the meat to flavor it perfectly. Two tips before you even begin to heat up that pan…..

Let the raw steaks sit at room temperature and salt and pepper them generously! And if you have a vegetarian friend, don’t forget to put the meat up to their face as I do to my friend Kathleen. She just loves it!

Here is a step by step guide on how to prepare this money meal with ease:

1. Preheat oven to 350.
2. Prepare uncooked asparagus and set aside
3. Make batter for onion rings
4. Heat oil for onion rings
5. Slice onions
6. Bake asparagus
7. Make herb butter
8. Place steaks on hot skillet
9. Fry onion rings
10. Remove asparagus from oven and lower oven temp to 200.
11. Let steaks rest

Tools needed:
1. Grill pan or cast iron skillet
2. Baking Sheet with aluminum foil
3. Medium Saucepan
4. Tongs
5. Slotted (non plastic) spoon or spider spoon
6. Plate with paper towel

Roasted Asparagus
I’ll admit—the vegetable dish is almost always the afterthought in my mind. I am inspired by the time my father in law dedicates to his vegetable dishes. This time, he showed me how he does asparagus. I was humbled, as my asparagus would have been overcooked while I focused on the star of the show. Thanks to him, the asparagus was a success!

1 lb asparagus
3 tablespoons olive oil
Salt and Pepper

Preheat oven to 350°. Line a baking sheet with aluminum foil. Lay asparagus in an even layer. Drizzle with olive oil and sprinkle with salt and pepper, according to taste. (Keep in mind that salt is abundant throughout this meal, so you may want to go easy on the poor vegetable and be conservative). Take a second piece of aluminum foil (make it about 2 inches longer than the baking sheet at each side) and cover asparagus tightly.

Roast for 15 minutes. The asparagus will remain bright green and will have a slight crunch to them. Perfection!

Beer Battered Onion Rings
Because my husband has a penchant for anything that’s fried, he loves when I serve this meal with onion rings. No, not just onion rings. Golden brown beer battered onion rings sprinkled with Fleur de Sel (sea salt) the minute they emerge from the oil. I’ve never liked onion rings (mainly because many restaurants use over recycled oil and tasteless breading) but OMG these are no joke!

Vegetable oil, for frying
2 large yellow onions, sliced into ¾ inch. Slices
1 cup flour
1 cup good beer (I prefer a lager)
Sea salt

Whisk together the flour and the beer in a medium sized bowl. Set aside. But the real question is…what should I do with the rest of the beer in this bottle? The strategy that works best in my experience is drinking one for me, and one for my homies.

Prepare a plate lined with a paper towel for the fried onions to drain.

Pour a depth of about 3 inches of oil into a heavy medium saucepan and heat over medium-high until temperature reaches 375°. This will take approximately 7 minutes. If you don’t have a thermometer, test the oil by putting a drop of the batter into the oil. If the batter quickly rises to the top of the oil and is sizzling, the oil is ready. If the batter turns from golden to dark brown too quickly, lower the temperature slightly.

Using a couple of onion slices at a time, submerge the onions into the batter, coating completely, and carefully transfer the onions to the hot oil. Cook until both sides are golden brown, approximately 3-4 minutes. Remove the onions with a strainer and place on prepared plate and sprinkle immediately with a little sea salt. (If you don’t have much experience with sea salt, believe me, a little goes a long way). Repeat with remaining onions.

Keep warm in a 200° oven.
Note: If the asparagus is still cooking, these onions are fine for up to 5-10 minutes on the counter. Once the asparagus is done, lower oven temp to 200 and keep onions warm.

NY Strip Steak with Herb Butter (serves 4)

4 New York strip steaks (about 1 inch thick)
2 Tablespoons olive oil
Kosher salt
Cracked black pepper

For the compound butter:

4 Tablespoons unsalted butter, at room temperature
1 teaspoon each of finely chopped rosemary, thyme, and parsley
½ teaspoon kosher salt
¼ teaspoon black pepper

Let the steaks sit at room temperature for about 30 minutes. Brush with olive oil and sprinkle generously with salt and pepper.

Mash butter with a fork and mix with herbs, salt, and pepper in a small bowl. Adjust seasoning to taste. Set aside.

Heat a large skillet (you may need two) or a grill pan on medium-high heat. It needs to get hot enough so when you put a drop of water on it, the water sizzles away excitedly.

Place the steaks on the hot skillet(s) and sear on both sides, about 2 minutes each. Continue to cook, turning once, about 3-5 more minutes for rare, 5-7 minutes for medium, and 7-9 minutes for medium well. Cooking times vary by the size of the meat. If you are questioning whether the steak is done, consider two things. Cut a small slit to check out the color of the inside. Once the meat is pulled off the stove, it will continue to cook for a few minutes.

Remove steaks from pan and cover with aluminum foil and allow it to rest for 5 minutes.

Entertaining tips:
1. Set table with napkins, silverware, and wine glasses
2. Take out plates and place them on counter for assembly line
3. Assign someone to pour the wine (I like red, such as a cabernet or chianti with this meal)
4. Assign one person to help serve
5. Set up assembly line like this: from left to right---plates, steak, butter, onion rings, asparagus
6. Place steak on one side of plate and top with a teaspoon or more of the butter. Lay two onion rings on steak. Place asparagus on other side of plate.

Feedback from my guests:

“Hey Moms—why don’t we hire Krister to come down and cook for us.”-my father in-law.
My MIL laughs. “Ohhhhhh woooowww. Boy this is goooood!”-my mother in-law
“This is my favorite meal that my honey makes.” -Kevin
“Sweeeeettttieeeeee, oh my goooooosssssshhhhhhhhh this is delllliiiiicicccccccciouuuuusssss.” -my mom and biggest fan

“I’m gonna do a little word association here…..Milk.”

2009-02-27T15:30:00.000-05:00

COOKIES!!!!

Well….I got my job back! But I don’t start back up for a couple more weeks so I am hard at work finishing my cookbook proposal and spending lots of time in the kitchen. I have been cooking so much lately and want to share every experience with you.

This weekend we are going to my Dad’s house down in Williamsburg. I have two (much) younger sisters whom I adore although they, at 10 and 7 years old, are a bit loco/meshuganah/crazy. The oldest, Blakeney, doesn’t like chocolate that much (how the heck are we related?) but she constantly reminds me how much she loves these cookies. I realize some people don’t like white chocolate, and while I’d encourage you to try this recipe with white chocolate, you can certainly substitute the white chocolate for bittersweet, semisweet, or even peanut butter chips.

Chocolate White Chocolate Cookies-makes about 20 cookies

1/4 lb unsalted butter, at room temperature (very important for it to be at room temp)

1/2 cup light brown sugar, packed

1/2 cup granulated sugar

11/2 teaspoons vanilla extract (don’t be a cheap ass and skip this)

1 extra large egg, at room temperature

1/3 cup unsweetened cocoa powder

1 cup all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 lbs white chocolate, coarsely chopped

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Cream the butter and two sugars until light and fluffy in a bowl of an electric mixer. Add the vanilla and the eggs and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. (This is an important step when you are baking, particularly for cookies and cakes. If you beat the batter (when adding the flour) too much, it will end up forming gluten, which is the protein that gives bread its tougher texture. Do you want a tough cookie? I don’t.)

Fold in the white chocolate.

Drop the dough on a baking sheet with a 1 inch ice cream scoop or a spoon. Dampen your hands and flatten the dough slightly. Bake for 7-9 minutes (cookies will look underdone). Remove from the oven and let cool 5 minutes on the pan, then transfer to a wire rack to cool completely.

NOTE from the Hot Blonde: I highly suggest you use an ice cream scoop to spoon these out on the cooking sheet. That way the cookies are all the same size, and therefore cook evenly.

Enjoy!

Some of you have inquired about upcoming meals…to answer your question …

a breakfast that highlights Grand Marnier, a taste of New Orleans, an economical and healthy meal, fun soups and sandwiches, a 13 lb fried piece of meat, and my favorite homemade pizza. Stay tuned…

Now I’m off to go for a long run-- one of the many joys of temporary unemployment.

Avocado Salad

2009-02-26T16:07:00.000-05:00

My mom and I were recently in South Beach. On our last day there we went for a “light lunch” before our highly anticipated trip to Ghiradelli for hot fudge sundaes. I ordered this amazing avocado salad. I recreated it for lunch today and I highly recommend it. Hass avocados are best from April to September. Two things to look for (especially if you need the avocado immediately) are color (brown is good) and how it feels ( it should yield to slight pressure but still be hard—that’s what she said-- when it is ripe). If you plan on making a recipe using avocado in the near future, buy an unripe avocado and keep it at room temperature for 2-5 days to let it ripen.

2 ripe Hass avocados, cubed

2 tablespoons small diced red onion

1 small tomato, diced

1 tablespoon finely chopped cilantro

2 tablespoons extra virgin olive oil

1 teaspoon champagne vinegar

1 teaspoon orange juice

¼ teaspoon orange zest

Kosher salt and pepper, to taste

In a medium sized bowl, lightly toss together the avocados, onions, tomatoes, and cilantro.

In a small bowl, whisk together the oil, vinegar, juice and zest. Pour over avocado mixture and sprinkle with a little salt and pepper and toss lightly with a spoon.

At Ghiradelli’s we both ordered brownie sundaes. We pretty much both had our “O” faces on.