PINK!

We had a second ultrasound today and the resounding agreement is....IT'S A GIRL!

I see many, many pedicures in our future. And shopping trips....

take backs

so i realized my last post probably sounded pretty self indulgent. and alcoholic :) i blame the post thanksgiving funk and the impending frenzy that is december.

sometimes i feel like i need a break, ya know? have you ever just turned off the tv, the car radio or whatever just to hear nothing? i don't do it often, but now and then i have to. i feel overloaded with information. sound. stimulation. my brain gets tired. i think and plan and deliberate and worry. a lot. so even when i'm home, in sweat pants, enjoying a five day weekend i still feel like i need to get away or get out and do nothing. i love my family. my husband. my little house. but all that love doesn't clean it. it doesn't make the cat hair go away, the laundry done. it doesn't buy groceries or cook meals. organize. straighten. i have to do those. on vacation days or not.

so...take a day off you say. yeah, i do that. but then i get ten times as frustrated when i wake up the next day to dishes piled even higher in the sink.

i need to look for new ways to relax. new simple pleasures. i, of course, enjoy cooking. but frankly, i'm full and i have dishpan hands from the never ending eating / dish washing cycle. i used to take great pleasure in inhaling a pizza and a bottle of wine while watching a girly movie on the couch. why removing the wine takes away from that experience....i can't say. maybe i do have a problem. then again, maybe i just need to identify those things that feel AS good. AS distracting. AS relaxing.

for those not pregnant people, think about how often you enjoy a drink. is it at dinner. after a long day of work. over a nice meal. out with friends. as young adult types we sort of forget how many activities, usually pleasurable, revolve around alcohol. and food.

today i plan to take a drive. window shop. maybe go to the book store. my head feels heavy. full of noise.

this entry didn't get much better, did it? i'll snap out of it.

besos.

cheers

back from thanksgiving with the fam. on to thinking about holidays, entertaining, gift giving, COOKING and all else that comes with the holidays.

i hate to say this, but being pregnant is strange. i mean also wonderful and magical and all that. don't get me wrong. it's just a very...unique experience. you know how they say "once you have a kid, everything changes. you're responsible for this person for the rest of it's life..." blah blah. well, i know things will change. i'm excited about it. i know i have to keep the little human alive. but one day, i'll also be able to aim for a flat stomach again. have wine again. and so on.

it's funny how, for a temporary amount of time, things also change.

for instance, i can eat as well as i'd like, get exercise. i'm still going to keep growing (hi belly!). no control. no choice. while my husband spikes his eggnog i'll enjoy a glass of the straight slimy stuff. no champagne toasts for my birthday or new years eve. no adorable sparkly skirt from urban outfitters for holiday gatherings. and i don't have a choice. well, i do. but you get it. this is my lot for a while. i'm not sad or down about having a baby. far from it. but i feel like the kid left on the bench. i hope that makes sense. i feel a little out of control. i've never been very good at spontaneity. wait and see and all that.

no choice.

off to make a TASTY ginger ale cranberry "cocktail." :)

the psycho hostess

Hi gang.

As I checked my email this morning and got my THIRD invitation to a holiday party on December 8, it made me realize it’s that time when all of us are invited to get togethers or throwing them ourselves. There is so much to consider when attending or hosting such an event. Isn’t there? Sometimes I think it’s just me. Read THIS ARTICLE and form your own thoughts. It has really put a bee in my bonnet.

EDIT---someone (cough, husband, cough) thought my blog was too rude. So I've boiled it down to this:


So here is where I need your help. Several questions about being a good host---I’m wondering what YOU do in these instances.

THE question: When people ask you very politely “Can I bring anything?” what is your typical reply? How can I be a little more easy going about this? WHAT WOULD GP DO!?

Food timing: Let’s take the for instance of a big holiday party. I try to have my food spread out and ready at the time I say the party will start. Inevitably, a handful of guests show up on the dot. And for some reason these guests tend to literally sit around the food table and dig in---some not bothering to get a plate of food, just grazing from one item to the next. When the “late-ies” show up an hour later my spread is down to crumbs. Is it best to put out food in stages? Make back up platters? Do you run in to this problem? Why am I so obsessive!?

Familiar or new dishes: I get all excited planning a party and want to make all these yums I’ve read about on my favorite blogs and magazines. However, what if that salmon dip is a flop? Those cheesecake bites overdone? Is it better to prepare things for your guests you know are tried and true or use it as a chance to try some new dishes? Let’s be honest, I’m probably NOT going to try them all out before the big day. Who has the time / money / calorie allotment for that?

Okay, so now that you hate me and are paranoid to ever come over to my house….what are some of your other BEST entertaining tips? Questions of your own? Am I missing the mark on these? Seriously, I love the feedback even if it is “Yes, Leah, you are a crazy mean hostess.”

Besos.

how to make a pregnant lady smile

compliment her! anything! from her hair looks nice to she looks like she's feeling well. don't lie...but even something like "what a cute top" or "great necklace" will make her day. and fellas, you may feel strange complimenting a pregnant lady but of all times to be able to get away with a compliment! what? you're hotass wife or girlfriend is going to get MAD if you say something nice to a frazzled, frumpy, fat preggo lady? if she's gone through it hopefully she'll understand. and if not...well, hopefully someone she knows has and she'll get it.

this pregnant lady has started expanding as of late. it's like some alarm went off two or three weeks back and each morning i'm not sure what will fit today. it's so strange not going in to your favorite stores, especially with all the cute holiday outfits, because things just won't close around your expanding body. and the thing is, even if you try on a large or extra large it doesn't matter. they aren't made for your rotund belly. they aren't long enough, don't lay right. and yet at this early time of expansion some maternity clothes, especially dresses, hang all wrong. you aren't big ENOUGH. what!?

i say all this to say i've had several nice compliments lately from co-workers, friends, my darling husband (who reminded me Heidi Klum has done this several times----there's nothing to be ashamed of!). and simple little things "you look nice today" or "how have you been? you look great!" go SO far.

we recall those nice things when we're standing in a pile of unsexy stretchy pants in a poorly lit dressing room while the teenager in the room next to us is telling a friend "the small feels too big. will you grab me an extra small?" bitch. i hope you get an STD, er, i mean...all the happiness in the world. :)

besos.

best compliment

today i got the best compliment. i popped into a co-workers office to ask a question and as i was leaving she said "I can see your baby." EEEE!! i've spent so many weeks trying to not look pregnant, not talk about being pregnant, not worry about being pregnant, not NOT worry about being pregnant that to finally feel good about wearing tighter stuff that shows off the belly makes me feel so relieved. and happy. so for someone to say with a smile "i see your baby" and ask to touch my belly....well, it was a little (tiny) celebration.

pretty good, ya know, for a monday.

hi there

i've decided for personal reasons, NONE of them dramatic or difficult, that i won't be posting on the "pretty girls use knives" blog any longer. they are GREAT gals and i hope you keep checking in on them, as will i. i do still want to talk about food and i will still be cooking. i just have no idea when i'll be able to do it. i wasn't good at sticking to a regular schedule, etc.

so i remember what i made i moved my favorite posts over to this blog. if you ever want more info let me know.

i'll also be writing a bit more about me and my life. and i'll be trying to keep this to friendies and loved ones instead of promoting the hell out of it. so leave me a comment...or don't...but i sure hope you do. and we'll get to now each other again.

besos.

Hey mambo! Italiano without garlic? - 10/09

Long time no cook! I just wrapped a huge project at work which has meant many long nights and many frozen pizzas. In the last few weeks of processed food, fast food, and quick fix meals the hubs has seen a pattern…onions and garlic make him have terrible heartburn.

I’ve tried to deny his discomfort because frankly, other than salt, garlic and onions add the best flavor to a variety of dishes. Just look at the back of a package of, oh, anything. Garlic powder. Onion Powder. Flip through your favorite recipes. Two cloves garlic. One onion chopped. EVERYTHING. But I’m doing research and looking for ways to meet in the middle. Naturally he is a bit nervous to, say, try red onion instead of white. How about green onion? Shallot? Baby steps. Until then, a lot of Prilosec.

So when this gorgeous and EASY lasagna recipe showed up on the homepage of Chow.com I cringed. Garlic! Onion! I was sure of it. But with only slight tweaking and research the finished product was delectable. And the hubs feels fine!

Start by printing off this easy to follow recipe (with cute illustrations, might I add). It makes a large batch. I’ll give you my half recipe which could easily feed 4-5 people. I prepared it in a smaller baking dish with no problem. You’ll need:

• Something smaller than a 13-by-9-inch baking dish (9x9?)


• one minced garlic cloves (I left this out)


• 8 oz of ricotta cheese


• one box of frozen spinach, thawed with the liquid squeezed out


• 2-3 handfuls of grated Parmesan cheese—about a cup


• one egg


• one jars of tomato sauce (or a batch of the sauce I made, below. HIGHLY recommended)


• a box of no-boil lasagna noodles


• 8 oz of mozzarella cheese, sliced.

1. Heat the oven to 350 degrees Fahrenheit.


2. Mix together the garlic, ricotta, spinach, half of the Parmesan, and the egg in the bowl until smooth.


3. Spread a fifth of the tomato sauce on the bottom of the baking dish.


4. Overlap a quarter of the noodles in a layer on top of the sauce. It’s OK if they don’t completely cover the surface area.


5. Spread a fifth of the tomato sauce on top of the noodles.


6. Dollop a third of the ricotta mixture in a few spots over the noodles and flatten the dollops (the ricotta mixture will spread out when it heats up). Lay a quarter of the mozzarella on top.


7. Repeat the process by laying a quarter of the noodles in the opposite direction than you did before, top with a fifth of the tomato sauce, a third of the ricotta mixture, and a quarter of the mozzarella. Repeat once more: a quarter of the noodles in the opposite direction, a fifth of the tomato sauce, the last third of the ricotta, and a quarter of the mozzarella.


8. Cover with the last quarter of the noodles, top with the last fifth of the tomato sauce and last quarter of the mozzarella, and sprinkle with the remaining Parmesan.


9. Cover the baking dish with aluminum foil and bake until the lasagna is bubbly around the edges, about 35 minutes.


10. Remove the foil and bake another 15 minutes, until the top is bubbly and light golden brown. Let the lasagna rest 10 to 15 minutes before slicing, or it will be too runny.

As you can see, this is a simple dish. You can add things like mushrooms, hamburger or sausage if you’d like. Season as you wish. Use low fat ricotta and mozzarella. Whatever! But I think what made this dish REALLY special was the sauce I used.

While doing research of an onion and garlic free red sauce I came across a great blog 101cookbooks.com and a gloriously simply and tasty five minute tomato saucerecipe. It has lemon zest which sounds strange but was magical with the tomato. The hubs even mentioned how good it was. Had I had this at a restaurant I'd still be thinking about it. It would be great with MANY other dishes. Enjoy!

1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped (I subbed one large shallot, cut in quarters. After sautéing I removed them)
1 28-ounce can crushed red tomatoes
zest of one lemon

Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, sauté just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer just a few minutes. Remove from heat and carefully take a taste if it needs more salt. Stir in the lemon zest.

everybody's talking 'bout---pumpkin! - 10/09

pumpkin lattes. pumpkin creamer. pumpkin flavored pastries. everywhere you turn it's pumpkin-palooza, right? and you LOVE it, non?! now in a week or two, you'll have moved on to peppermint mochas and the like, but for now maybe you're wondering how to save the $8 you just spent at the coffee shop on that latte and pumpkin bread...okay, I AM. (i keep telling myself ONCE A WEEK TREAT...and it ends up being three)

i horded several cans of pumpkin and wanted to know EASY things I could do with it besides pie. and preferably that i had the ingredients for. enter www.verybestbaking.com where there are, no lie, HUNDREDS of recipes using brands like Nestle and Libby's pumpkin. i cruised around until i found some "no shopping required" recipes and loved these results.

First, pumpkin spice quick bread.

1 3/4 cups all-purpose flour

1 cup canned pumpkin

3/4 cup firmly packed brown sugar

1/2 cup (1 stick) butter, softened

2 large eggs

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

Directions

PREHEAT oven to 350° F. Grease 9x5-inch loaf pan.

COMBINE flour, pumpkin, brown sugar, butter, eggs, spice, baking soda, salt and baking powder in large mixer bowl. Beat at medium speed, scraping bowl often for 1 to 2 minutes until well mixed. Spoon batter into prepared pan.

BAKE for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove to wire rack to cool completely.

*Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground nutmeg and ground cloves for pumpkin pie spice.

i added about a cup of chocolate chips, added some extra spices (suggested by reviewers on the site) and it was DIVINE. easy peasy!









what to do with the rest of that pumpkin? how about a pumpkin latte?

Ingredients

• 1 cup strong coffee


• 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk (I'm sure you could use regular milk)


• 1/4 cup canned pumpkin


• 1 to 2 teaspoons granulated sugar


• 1/8 teaspoon pumpkin pie spice or ground cinnamon

Directions

COMBINE coffee, evaporated milk, pumpkin, sugar and pumpkin pie spice in 2-cup microwave-safe glass measure or small saucepan. Heat until very hot (if using stove, use medium-low heat and stir occasionally). Carefully pour into mugs. makes 2 servings.

i followed the online tip and transferred the hot mixture into a blender to get that foamy top. be careful and cover the lid with a towel! hot things + blender = messy!

my only complaint was it wans't very sweet. i added a teaspoon of honey for sweetness.

and YOU? any pumpkin cooking these days?

what are the fall favorite treats around your house?

dinner for someone special- 9/09

thank you bon appetit magazine! after about two or three issues of lackluster food offerings, the october issue was back with many tasty vittles. maybe i was just ready for fall. maybe i was looking for something unfussy and uncomplicated. this panko-crusted chicken with mustard maple pan sauce may SOUND complicated---but other than buying the chicken breasts and panko i had all the other ingredients around. it came together very quick. and in my opinion, there is nothing more comforting than some pan gravy slathered on whatever you're enjoying.

this recipe says it makes four servings but the hubs and i demolished it all. i think this would be the perfect entree to serve someone special and i'm glad the hubs got to try it first. he gave rave reviews. maybe you should serve it next time your in-laws are over, a friend is in from out of town, or for a birthday dinner. (i know it wasn't the happiest, but i'm thinking about you on your birthday today, jesse. hugs!)

Ingredients

• 2 8-ounce skinless boneless chicken breast halves, cut crosswise in half


• 1 large egg


• 1 tablespoon finely chopped fresh Italian parsley (i used dried)


• 2 teaspoons plus 2 tablespoons Dijon mustard


• 1 cup panko (japanese breadcrumbs found in the asian food section of your store. you could sub bread crumbs, but it wouldn't be as crunchy)


• 2 tablespoons olive oil


• 1 cup low-salt chicken broth


• 3 tablespoons pure maple syrup (i used normal pancake syrup)


• 2 tablespoons plus 1 teaspoon coarse-grained mustard (i used spicy brown mustard)


• 1 tablespoon chilled unsalted butter

Preparation

• 
  
  Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3- to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat.


• 
  
  Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.


• 
  
  Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.


• 
  
  Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.

the pan sauce it KILLER. be sure to let it reduce down for maximum flavors. it will compliment many sides, too. i served the chicken with sauteed spinach and pears sauteed with butter, agave and cinnamon. it would also be great with a baked or mashed sweet potato or homemade bread to sop up the sauce. i hope you make this for yourself or someone special very soon!

mac n cheese for....50? - 9/09

I'm a recipe girl, so I hit up my favorite foodie web sites when I have a hankering for something new. I stumbled upon this Ina Garten adult looking mac n cheese recipe and decided to give it a try. It had PAGES of positive reviews and it was miles away from the blue box we so often use at our house.

The cheese is a bit pricey but so worth it! This is creamy perfection with a crunchy top. I left off the tomatoes which weren't missed. This is the second "homemade" mac n cheese I've tried (the other was Martha's famous recipe) but this one is the one I'll go back to again. May try new cheeses or add bacon or pancetta, maybe sauteed onion or shallot to the batch (we sprinkled bacon on top of half the pan).

Warning! It makes a TON. The hubs and I ate on it for three days before giving up and only dented half the pan. Take this to a pot luck, introduce it at a family holiday or half it for a smaller group.

Ingredients

• Kosher salt


• Vegetable oil


• 1 pound elbow macaroni or cavatappi


• 1 quart milk


• 8 tablespoons (1 stick) unsalted butter, divided


• 1/2 cup all-purpose flour


• 12 ounces Gruyere, grated (4 cups)


• 8 ounces extra-sharp Cheddar, grated (2 cups)


• 1/2 teaspoon freshly ground black pepper


• 1/2 teaspoon ground nutmeg


• 3/4 pound fresh tomatoes (4 small)


• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. (I used a 13x9 cake pan)



Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

impressive pasta soup - 8/09

As mentioned in previous blogs, I have a few “death row meals”—or, if I had to pick one thing to eat for the rest of my life this is what it would be. Well, one of them.

This was a soup a woman used to bring to church pot lucks. It always seemed more sophisticated than the finger sandwiches or take out chicken other people brought. And yet when she passed the recipe around it looked so simple! I’m glad mom let me lift this one when I moved out on my own!

It makes a large pot, probably 6-8 large bowls, and fills the house with the most comforting aroma. People pace the kitchen waiting to dig in. It’s also one of those dishes where the flavors get even deeper and more delicious the second day. You can also make it start to finish—including simmering—in 30 minutes. One warning—the pasta will absorb a lot of the liquid overnight. I recommend reheating on the stove and adding an additional one to two cups of chicken stock.



Pasta Fagiole Soup

Ingredients

2 tablespoons olive oil

1 package smoked sausage, slice ¼ thick pieces (like hillshire farms, I prefer turkey)

1 onion, chopped

2 stalks celery, chopped

2 carrots, chopped

2 cloves garlic, minced

½ teaspoon dried basil

½ teaspoon dried oregano

1 can black beans, rinsed

1 can diced tomatoes

½ cup red wine (not cooking wine. Adds depth but chicken stock can be subbed)

3 cups chicken stock

2 cups bow tie pasta, uncooked



Boil pasta according to package directions. Cook al dente. Drain and set aside.

In a large stock pot, cook diced carrot in olive oil. Allow to soften slightly. Add diced celery and onions. Sauté until transparent.

Add slices of sausage. Stir and let brown. Add remaining ingredients and cooked pasta. Use salt and pepper to taste. Simmer 20 minutes.



TRY not to eat two bowls.

So I told you mine. What would YOU choose as YOUR last meal?

"just one more bite" chocolate sheet cake- 8/09

you can always tell a tasty cake, pie, or other pan of tasty treat is REALLY good when the "cut line" is all uneven. do you know what i mean? where someone hasn't taken the time to cut a proper slice, piece or serving. They came by with a knife "just to straighten up the edge" as we used to say at my house. someone else comes by for "just one more bite." at some point, even though no one has served themselves a proper plate of cake, only crumbs are left.

that is this cake. the pioneer woman's chocolate sheet caketo be exact. if you like to bake cakes from scratch you'll enjoy this. it isn't light and fluffy like the box cake mixes. it's a bit denser and you cook it thin in a jelly roll pan then slather it with earth shattering chocolate icing stirring in pecans for a crunch.

sometimes the pioneer woman has too many pictures (though lovely) and therefor steps for my liking. SO many people have made this cake and blogged about it, i was able to cruise around the internet and find consise directions, this lineup courtsey of yum sugar. here goes:

Pioneer Woman Chocolate Sheet Cake

INGREDIENTS
For cake:
2 cups flour
2 cups sugar
1/4 teaspoon salt
2 sticks butter
4 heaping tablespoons cocoa
1 cup boiling water
1/2 cup buttermilk
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

For icing:
1/2 cup finely chopped pecans
1 3/4 sticks butter
4 heaping tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar

DIRECTIONS
Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake or jelly roll pan (about 1/2 in deep, not a thick cake pan) and bake at 350-degrees for 20 minutes. (i forgot to set a timer but this sounds right)
While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.

let the icing set up and harden slightly. it's worth the wait, promise!

this makes A LOT and would be perfect to take to a family reunion, make for a super bowl party or cook out or for a non-traditional birthday cake for your favorite choco-holic!

special props to my sous-chef and bff, jennegui. here's to many more cook-overs. :)

a lot of dough - pizza and pie in one night- 8/09

i start thinking about what i want to cook on saturday about wednesday. silly, i know, especially since i cook most nights. but week nights are like survival. i plan meals for monday through thursday on sunday, do the shopping, and alternate quick meals with slightly more difficult depending on my after work activities (gym, meetings, drinks with the girls). these weeknight meals are healthy, don't get me wrong--and i hope tasty--but rarely what i would call inspired. that's what saturdays are for.

i've been wanting to try grilled pizzas for a while. recipes start popping up in summer cooking magazines and sprinkled in online blog posts. won't the dough fall through the grill grates!? do i top the pizza before or after i grill the dough!? can i even make dough--i'm not such a good measurer / baker. the answer to all these questions are: you can't screw this up! don't you love hearing that? unless you burn something and then...time to call the delivery guy.

i decided to use a martha stewart pizza dough recipe which you can find HERE. two packets active dry yeast, some warm water, all purpose flour, salt and olive oil and you're in the pizza makin' business. you do need an hour to let it rise, but this dough was GORGEOUS! and you blend it up in a food processor---how easy is that?

the dough makes enough for four good sized pizzas--really one person could be satisfied with one and maybe a salad so this could be fun when guests come over. i chose to top one of mine with chicken jalapeno sausage and roasted red peppers. the second with cherry tomatoes (above) and basil. the hubs asked for pepperoni and all pizzas had mozzarella cheese and jarred red pasta sauce. i made the dough, you want em to make the sauce, too!? hee!

set your grill to medium heat. roll out one of the balls of dough to the desired thickness and place on a baking sheet covered with some olive oil or cooking spray. with a metal tuner (maybe you have one for grilling) slid the dough oily side down on to the grill. it wont fall through!



let dough grill three to five minutes and check for desired doneness. then flip. here's the tricky part. you need to assemble your ingredients and take them with you outside. top the now grilled side with sauce, cheese, and toppings. shut the lid and let cheese melt and toppings begin to bubble--another five minutes. alternatively you can grill both sides of your dough ahead of time. top and grill right before serving. i liked the stress of doing it all outside :) finished product:



the hubs LOVED these and he is usually a thick crust type. this crust is crispy but not too thin and lets the toppings shine through. i'll be doing this, oh, every week until summer ends :)

but i couldn't stop there. i wanted THIS peach pie from the august bon appetit. it called for a top crust where you would cut out shapes from the dough and layer them giving the pie a rustic look. this dough was easy and delish! i ate a good portion of it raw :) again, it comes together in the food processor. follow directions--easy peasy. needs to chill about an hour then you cut out the shapes layering them over the pie filling. i don't own cookie cutters so a jelly lid was substituted.





rather than peel and slice two pounds of peaches i used two cans of peaches. blasphemous during summer...i know. but the way the kitchen will smell and the way the pie will taste won't be effected one bit. i also have no clue what cardamom is and couldn't find it in the spice aisle so i subbed apple pie spice--nutmeg, allspice, cinnamon. and voila!



i think i'll have some for breakfast with coffee. happy weekend! and start planning now for the deliciousness you'll whip up next weekend!

PS: rather than pie for breakfast, i was inspired by this david lebovitz blog post for herbed ricotta tart and decide to make quick mini quiche with the left over pie dough i saved. it was enough to make about six in a muffin tin. 2 eggs, a splash of half and half, a heaping tablespoon of ricotta cheese, two diced green onions, 2 diced slices crispy bacon, a few shakes of shredded parmesan and pepper. baked 12ish minutes. puffy and flaky and a delish brunch with a salad on the patio and my new giant issue of Elle magazine!

your new fancy snack- 8/09

I wanted to see “Julie & Julia” on opening night---and honestly, alone. Most movies I don’t mind seeing with friends. Movies I know I might geek out at…not so much. I also knew I wanted to sneak in some sort of snack. So as a little tribute to Julia I planned to make gougeres after work to take with me. Also known in my house as “cheesy poofs.”

It’s no boeuf bourguignon, but choux pastry is French. And you’ve had it before if you’ve had an éclair or a cream puff. But when you add something like cheese and make them bite sized--voila! A cheesy puff! Hee!

This recipe comes from my Williams-Sonoma “Bride & Groom Cookbook.”

You will need a medium saucepan, baking sheets, a box grater, parchment paper and a wooden spoon. So far so easy, right?



For ingredients you’ll need:

½ cup water

3 Tbsp butter (I use unsalted)

¾ cup plus 2 Tbsp flour

1 1/3 cups grated Gruyere cheese (other hard cheeses like parm can be substituted but this one has a nice salty nuttiness too it and melts well. I subbed cheddar once and it was a failure. I can find Gruyere at my local grocery story in Oklahoma so I bet you can, too)

¼ tsp ground cayenne pepper (adds a nice mild curious kick)

½ tsp salt

Preheat the oven to bake and 375 degrees F and line baking sheets with parchment paper. I was out and used foil with no major problem.

Combine the butter and ½ cup water in a medium saucepan and bring to a boil. Add the flour all at once, quickly stirring with a wooden spoon until batter is glossy and smooth and pulls away from the sides of the saucepan. The dough will form a ball around the spoon.



Remove from the heat and add eggs, one at a time, beating well after each addition until thoroughly incorporated. I recommend the eggs be room temp or they start to chunk up like mine did. It isn’t the end of the world, but not preferable.



Stir in cheese, cayenne, and salt.

Use 2 spoons or a pastry bag without the tip to form 1-inch balls on the baking sheet.

Bake until balls double in size and turn golden brown and knife inserted comes out clean, about 25 minutes. Let cool slightly or completely before serving. (fun story, I had my oven set to broil and miraculously they didn’t ruin. They were done in about 18 minutes though. Follow directions!)



These are delicious the next day, too! Just zap them for 12 seconds in the microwave or a few minutes in the toaster oven.

Feeling fabulous? Cut these in half and add a bit of a filling---maybe a dollop of veggie cream cheese and a slice of ham? Crab or chicken salad? Stick a cute toothpick through and you have a nice out of the box offering at your next party (though they are DELISH alone and with everything from beer to sparkling wine to orange juice.)

THE squash blossom post- 8/09

I don’t know if I read about it in a magazine or why squash blossoms suddenly got stuck in my head. I’ve only had them once, fried—at an Asian restaurant. Timely—as long as squash is in season the blossoms are around. A sweet friend has been getting up early to pick a few each day for me in her garden. The blooms open in the morning and stay that way when picked making them easier to stuff.



Since I needed several in case of a major screw up I had to buy more at the farmers market. Unfortunately, most were closed. Still pretty right? I’m going to slice them up and stir them in to a carbonara Monday night.



From what I’ve read, squash blossoms show up in Mexican, French and Italian dishes and have just a mild flavor of---garden. You know…like a good tomato tastes like garden. Earthy. It’s really just a delivery devise for the yum you stuff them with. Think “lettuce wrap.” This recipe has a southwest twist courtesy of Bobby Flay.

Crispy Squash Blossoms Filled with Pulled Pork and Ricotta

Ingredients

• 1 1/2 cups ricotta cheese

Braised Pork, recipe follows (full recipe HERE)

Salt and pepper

15-20 squash blossoms

Canola oil or peanut oil, for frying

Rice Batter, recipe follows

Black Pepper Vinaigrette, recipe follows

Directions

Clean squash blossoms by carefully opening up the petals and removing the stamen, then removing the sharp leaves attached to the petals. Swish them gently in a bowl of water to remove any pollen, dirt or critters inside.


Place the ricotta in a strainer lined with cheesecloth over a bowl and let drain in the refrigerator for at least 2 hours. Discard liquid. (not sure about this step. Mine didn’t give off any liquid)

Combine the strained ricotta and shredded pork in a bowl and season with salt and pepper. I made shredded pork tacos to serve with these so instead I stirred in some left over ground beef chorizo—maybe 1/3 cup. I pan fried it and drained the grease. I figured it would still have a similar effect. I think I needed more. I ended up adding a few dashes each of cumin, onion powder and chili powder.



Fill each squash blossom with the cheese mixture and twist the top of the blossom to secure the filling while frying.



Fill a large, heavy saucepan halfway with oil and heat on the stove until the temperature reaches 360 degrees F.

Dredge each filled squash blossom in the rice batter to coat completely.



Fry the squash blossoms in batches until lightly golden brown, turning once. Drain on a plate lined with paper towels and sprinkle with salt.



Drizzle some of the black pepper vinaigrette in the center of a serving plate and place 2 squash blossoms on top for each serving. Serve hot.



Let’s be straight---these were TIME CONSUMING. I think my guests who got to try them were hesitant at first but brave sports. We ended up eating all but four or five. I thought the taste overall was good—a nice fried snack. And the vinaigrette was tasty. Looking forward to topping salads with it this week. For something that isn’t a main meal I can’t see taking the time to make the braised pork. More chorizo or experimenting with other flavors like seasoned rice, salsa or other cheeses mixed with the ricotta might be good. If this sounds even slightly appetizing to you and you have access to some blossoms look up other recipes until you find the right one for you. I may try this once more before the squash season is over---next time with Italian flavors.

My sous-chef says, “Buy local. Take naps.”





Braised Pork:

1 (2-pound) pork butt, cut into 2-inch cubes

2 cups your favorite BBQ sauce

2 cups rice vinegar

1 large red onion, coarsely chopped

Salt and freshly ground pepper

Preheat oven to 300 degrees F. Place pork cubes in a medium roasting pan. Stir together the BBQ sauce, vinegar, and onion and then pour mixture over the pork and season with salt and pepper. Cover the pan with foil and cook in the oven for 3 1/2 to 4 hours or until the meat is fork tender. Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces.

Rice Batter:

2 cups cold water

2 cups rice flour

Salt

Whisk together water and flour until smooth and season with salt. Let sit 10 minutes before using.

Black Pepper Vinaigrette:

1/2 cup rice vinegar

1 heaping tablespoon Dijon mustard

1/4 teaspoon salt

1/2 teaspoon whole black peppercorns

2 teaspoons honey

3/4 cup extra-virgin olive oil

Combine vinegar, mustard, salt, pepper, and honey in a blender. With the machine running, slowly add the oil until emulsified.

$2 Oven-Roasted Chicken w/Carrots and Yukon Gold Potatoes - 7/09

I must say---this is more of a fall or cool weather dish than a summer dish. first, there is the substantial amount of oven time warming up your kitchen. there's the root veggies. thyme and nutmeg. regardless, this is comfort food for shiz. it made the kitchen smell amazing. though i might lessen the amount of salt the other seasonings were spot on. the chicken thighs, something i don't cook with ever, were juicy and the skin (thought i pulled mine off) was crispy. and the CARROTS! like candy when roasted.

the thighs are where you are saving your money here. a less popular cut of chicken than say, a boneless skinless breast or a leg.

follow the direction exactly. you can't screw this up. i omitted chives. they were just for decoration. the full recipe for six is HERE. i halved it and there was plenty for two with leftovers for lunch. or later tonight.....

Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes

Ingredients

1 1/2 tablespoons olive oil, divided, $free, gots it

3-4 large chicken thighs with skin and bones, $3.76 for pack of 4 thighs

1/2 tablespoon coarse kosher salt, $free

1 teaspoons dried thyme, $free (or cheap if you need to buy)

1/2 teaspoons freshly ground black pepper, $free

dash or two of ground nutmeg, $free (or cheap to buy)

1 pound unpeeled medium Yukon Gold potatoes, scrubbed, cut into 2-inch-long, 1/2-inch-thick spears, $.99

1 pounds medium carrots, peeled, cut into 2-inch-long, 1/2-inch-thick spears, $1.19

Preparation

• 
  
  Preheat oven to 450°F. Coat large rimmed baking sheet with 1 tablespoon oil. Place chicken on baking sheet. Turn to coat with oil and set skin side up. Mix salt, thyme, 1 1/2 teaspoons pepper, and nutmeg in small bowl. Sprinkle half of mixture over chicken. Roast until chicken starts to brown and some fat has rendered, about 30 minutes.


• 
  
  Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining salt-thyme mixture in large bowl. Transfer thighs to medium bowl; set aside. Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings. Roast until vegetables soften, 30 minutes. Place thighs on vegetables; pour accumulated juices from chicken over. Return sheet to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.

Hubs meter: 4 stars! he didn't clear his plate but he had also just come inside from mowing. the score is bumped higher because of all the "this is really good, baby" and "mmmmm" i heard.

Price meter: $5.94 for about 3 servings so...less than $2 per serving! add maybe $1 or $2 if you need to buy dried spices.

Health meter: Bon Ap didn't include the nutrition info so i'm estimating a bit. chicken thighs have a bad wrap for being higher in fat and calories. looking online fat and cals are all over the place. we'll estimate about 180 cals per thigh and 10 grams fat. take off the skin for lower cholesterol and calories. the olive oil adds some good fat and cals. carrots and taters low! i'll estimate 580+ a serving. worth it!

you can't screw this up - 7/09

http://thepioneerwoman.com/cooking/

"you can't screw this up." comforting, non? but often a lie. like co-workers who make fab three ingredient artichoke dip. yours taste like paste when you try it. and bridal shower "family recipes" where they tell you what's in this delicious dish but not how much.

listen. blackberries are amazing. and delicious. i was going to nibble these plain. cover with cream and a sprinkle of sugar. or sprinkle on top of a scoop of vanilla ice cream. end. no blog needed.

but SERIOUSLY. you can't screw this up. in fact. i halved it.

i stumbled upon Ree at 'the pioneer woman' 's blog and realized---MILK, SUGAR, FLOUR, BUTTER....yes please!

preheat oven to 350F. butter a baking dish. whisk 1C self rising flour** and 1C sugar. whisk in 1C milk. melt 1 stick (1/2C) butter. add to batter. again i halved all this this turned out great. pour mixture into buttered baking dish. sprinkle 2C blackberries (i had one pint) on top of batter. try to sprinkle evenly. top with another sprinkle of sugar..a few tabespoons. bake for 1 hr. if halving check sooner.



i agree with her, everyone (especially in the south here) has their version of what a "cobbler" is. this IS NOT the cobbler i grew up with. more like a yum cake with fruit plopped in. but it is a perfect dessert to make when guests come over this summer. the in-laws. for a pot luck. DELISH!

Switch it up. Try fresh or canned peaches. blueberries. nectarines. heck, any canned fruit. i bet you could toss in some chocolate chips instead of fruit. gummy bears!? go crazy. combine fruits. i'm thinking peach and blackberry for my next foray.



look at the purple gooshtasticness! do this soon!

**self-rising flour has some baking powder (?) or some other rising agent in it. you can't sub plain flour or it won't rise. so maybe you can screw it up :) i keep a small container of self-rising flour for such recipes.

the easiest hard thing you'll ever make- 6/09

we all have "those dishes" in our head that we say we'll never make. too hard. too messy. too expensive. i decided just that the first time i had summer rolls at a vietnamese restaurant. the translucent wraps were far too delicate for my mitts to manage. and the layers of herbs and perfectly cooked chicken--all cool yet crunchy in the chewy rice wrap. but who has the time!?

in a moment of bravado a few months later i took a stab at it. and it went great! though there are traditionally many ingredients--rice wrap, rice noodles, various herbs and crisp veggies--you can pick and choose to your liking or availability. mint and basil are so cheap and fragrant at the farmers market lately that i got the hankering again and recreated them this weekend.

google spring or summer rolls. you want them to be uncooked, not fried like an egg roll. i used this one from chow.com http://www.chow.com/recipes/10641

you need a bit of space and an assembly line for efficiency. you can see my notes to myself. there were TEN ingredients! and even with the sticky notes i don't think any two rolls were alike. (the 2 lychee martinis may not have helped).



take your time. the rice paper wraps are fragile but more forgiving than you'd think. i added hot peppers to half for me. more shrimp on the ones for the hubs (who LOVES these). makes 8. plenty for a meal for two or snacks for 4-6. this time i also made my own peanut sauce. there is a good one at the bottom of the chow.com recipe http://www.chow.com/recipes/10658 i don't know what hoisin sauce is let alone own it. a quick google and i subbed 1 tablespoon maple syrup. I also added a few extra shakes of soy sauce. i subbed 1 teaspoon of tomato paste and a few shakes of tabasco for the chili-garlic paste. DELISH.



what difficult dish are you wanting to try to re-create next?

oh, and if you want a lychee martini for your own you need vodka and a can of lychees (asian fruit, like a sweet weird giant grape you can find in with the other canned fruit). equal parts vodka and lychee juice from the can. shake with ice and strain in to a martini class. the lychee isn't cute but works as a garnish--and a snack after you down the deliciousness. cheers!

the barter is back- 6/09

it seems like every other person i talk to has some form of garden this year. so do i---it consists of a thriving mint plant, a wispy chive plant, dead parsley and stunted rosemary. brown thumb=me.

now that oklahoma is getting a real surge of heat, the summer veggies are out of control and everyone is complaining (though secretly proud) about having too much produce. more squash than they can eat. tomatoes, though still green, fat and heavy on the vine. lettuce! radishes! onions! peppers!

insert-- me. <<waves hand>> "can i help you with that problem of yours?"

someone took me up on my offer to trade baked goods for bounty. the lovely b. shep and her husband gave me all kinds of goodies and in return i made them the lemon cheesecake bars i've been eyeing in this month's bon appetite. and you should, too! only minimal baking so the kitchen won't get too warm. ingredients you likely have in your fridge right now. and if not, cheap to get. these will be a hit at your summer party. or for a midnight snack apparently as shown in the evidence i found in the fridge this morning. tsk tsk. glad there was extra and that the hubs enjoyed.



link to the recipe: http://www.bonappetit.com/tipstools/slideshows/2009/07/bar_cookie_slideshow?slide=1#showHeader

i doubled the recipe, baked in a 9x13 pan and topped with blueberries and mint from my own "garden."

b. shep also made me this lovely gift with a "knives" theme--a shout out to our culinary gang! she makes tons of creative switch plates like this one and lovely jewelry to boot. check her blog here: http://sheezkrafty.blogspot.com/

the two hour sandwich- 6/09

I had a few plans for today. They did not include inventing a sandwich.

But I did. It is fantastic. And it should retail for $7. $12 if you include the love, heart and soul that went in to it. And it all started with a yellow pepper.

Can’t remember the last time I bought a yellow pepper. But as I held it in my hand in the produce aisle my gaze next locked on a yellow tomato. I recalled yellow squash at home. The sandwich was born. It took two hours of cultivation…worth every second.

First I roasted the yellow pepper and tomatoes. I roast red peppers often and snack on them. You should, too. Set the oven to broil and 400 degrees. Stab it a few times with a knife, rub some olive oil on it and pop it in the oven. Tomatoes roasted are a real treat. I usually do it to get rid of cherry tomatoes. Slice, sprinkle with olive oil, salt and pepper. Traditionally I would do these at a lower temp, about 300-350 and for 2 hours or so. But there was a sandwich to make. So high heat, about 45 minutes.



Meanwhile, I sliced up the yellow squash and a white onion. I thought the onion crunch would be a good addition to all that yellow. Salt, pepper and olive on both then grilled. Squash gets sweet and almost buttery when grilled—a great way to try it if you think you don’t like it. The onions soften up just a bit and get a nice char and caramelized flavor.

My kitchen helper:




I had chosen a white sandwich roll at the store and in hindsight wish I had grabbed a sub roll because I’ve named the sandwich…drumroll…the Yellow Submarine. I know. I’m clever.

I knew this sandwich would have mayo but it needed a bump. I thought about basil or rosemary but I wasn’t feeling herbs. I remembered a chili in adobo sauce I had frozen (I don’t throw away anything!) mixed about 1 tablespoon with 2 tablespoons mayo and smeared on bread. Look at the lovely red! Zingy, not spicy.



I had made bacon for the hubs and added two slices for crunch and saltiness. On top, I piled the roasted yellow pepper and yellow tomato slices.



Next, the grilled onions and yellow squash



And for good measure (and more yellow) melted marbled Colby and Monterey jack cheese.



And the finished product.



It was genius! In every bite I could taste every delicious ingredient. The cool mayo with smoky and spicy chilies, the charred but sweet yellow pepper and squash, the caramelized flavor of the grilled onions and roasted yellow tomatoes, crunchy, salty bacon—and I could have taken or left the cheese. Just the kind of sandwich I’d pay big bucks for at a restaurant---and I came up with it! <pats back, wipes face>