Cara Cara orange margaritas (It’s been a whole year!) 12 Feb 2014 1:31 PM (11 years ago)

[Tap, tap] Is this thing on?

Well, I did it. A whole year. Not a single post in 2013. I didn’t mean to go a whole year without blogging, but once I started not blogging it was hard to stop not blogging. Wait, what? I think I’m a little rusty…

Here’s where I should probably make a bunch of excuses, but it really comes down to this: I just didn’t feel like it. If I’d wanted to, I could have made time. Today, I actually felt like making time.

So, hopefully I’ll pop in here a little more often. I’ll shoot for more than once a year. That should be doable. Under-promise and over-deliver, right?

In the meantime, I offer you this margarita. Can you resist the draw of the overpriced seasonal oranges? I can’t. With a fruit bowl brimming full of Cara Cara oranges, I did the logical thing – juiced them and made cocktails. You didn’t think I was going to say I ate them, did you?

Cara Cara orange margarita recipe

Cara Cara oranges have a distinct pinkish flesh and while sweet, are also fairly tart. If you’re looking for a sugary margarita, this is definitely not it.

Makes 1

1-1/2 - 2 ounces tequila blanco (I used Cazadores)
3 ounces fresh Cara Cara orange juice
1/2 ounce lime juice
1/2 ounce triple sec
Salt
Lime wedge
Ice

Run the lime wedge around glass, then dip rim in salt.
Fill shaker with ice. Add remaining ingredients. Shake and pour into glass.

Chipotle-Rosemary Sweet Potato Soup: An Ode to Bacon 29 Nov 2012 5:23 AM (12 years ago)

Oh, bacon…

I love bacon. Always have; always will. And I don’t care if it’s “trendy” to love bacon, or if that trend is deemed “over” by famous chefs. If you ask me, adding bacon to something will most likely make it better. (I am tempted to say that I could eat nothing but bacon, but Andy once ate a whole pound in one sitting and says it put him off the wondrous pork product for quite awhile. I don’t want to risk that…)

When I don’t love an ingredient, I tend to try to disguise it by either adding other ingredients I do love (hello, bacon), or by pureeing it into creamy soup form. So…garnet yams in our farm box? They could only be turned into creamy soup with bacon.

After consulting The Flavor Bible and not finding the flavors I wanted to find listed under sweet potato, I went rogue and just started adding flavors I love. There were definite moments of uncertainty, but I was shocked at how good this soup turned out. The sweetness of the roasted veggies, the smokiness of the bacon, a little heat from the chipotle and subtle hints of rosemary and cumin are just perfect together.

And if there’s any point while cooking a dish where you can exclaim, “the leeks and shallots are basically melted into the bacon grease!” well, then you know you’ve got something tasty on your hands.

The moral of the story is that even if you hate sweet potatoes, you will love this soup. Trust me – any recipe that starts by caramelizing anything in bacon grease is a winner (unless you’re a vegetarian, then completely disregard this entire post).

Chipotle-Rosemary Sweet Potato Soup with Bacon

Serves 4-6

1 1/2 pounds garnet yams or sweet potatoes
1/2 pound carrots
2-3 tablespoons olive oil
3/4 teaspoon cumin, divided use
2 teaspoons chopped fresh rosemary, divided use
3 strips bacon, chopped
1 leek, chopped
1 shallot, chopped
3 cloves garlic, minced
1 teaspoon pureed chipotle peppers in adobo sauce
1/4 cup dry white wine
3 cups low-sodium chicken broth (plus more as needed)
1/2 cup heavy cream
salt
pepper
grated cheese, optional

Preheat oven to 400 degrees F.
Peel and chop sweet potatoes and carrots into chunks. Toss in a glass baking dish with olive oil, 1/2 teaspoon cumin, and1 teaspoon of rosemary. Season liberally with salt and pepper. Roast for about 30 minutes, stirring occasionally, until fork tender. Remove from oven and reserve.
In a dutch oven, fry chopped bacon until crisp. Drain on paper towels, reserving bacon grease in pot. (There should be about 2 tablespoons.)
In the same pot, add leeks and shallots. Saute over low heat until caramelized. (This takes quite a while…well over 20 minutes I think, but I forgot to set a timer. Be patient; it’s worth it.)
Add remaining cumin and rosemary, garlic and chipotle puree. Stir to combine and let cook for a few minutes.
Add white wine to pot, scraping bottom to deglaze. Let liquid cook mostly down, then add roasted sweet potato and carrot mixture.
Pour in chicken stock. Bring to a simmer, then cover and simmer on low for about 10 minutes.
Using an immersion blender, puree mixture until smooth. Add chicken stock as needed to achieve desired thickness. When pureed, stir in cream. Season with salt and pepper. Return pot to heat and warm through.
Serve topped with reserved bacon and grated cheese, if desired.

Gingerbread trifle, procrastination and giving thanks 21 Nov 2012 5:06 AM (12 years ago)

I’ve got a bad case of procrastinator-itis…

I’ve been this way all my life. The only thing that usually gets me going is when it really matters and I’m eight hours away from a deadline that I’ve put off for weeks and start freaking out because I haven’t even started the book I was supposed to read for the report that’s due so I jump in the car to buy the CliffsNotes only to run into my English teacher at the book store with said CliffsNotes in hand. Oh wait...we’re not talking about high school, are we?

Nevertheless, what I know about myself is that if I don’t have a deadline, things don’t tend to get done. Giving myself arbitrary deadlines doesn’t work because I know that there are no consequences to letting them lapse. That puts me in a bit of a pickle with the ol’ blog. No hard deadlines = one post every six weeks.

But I do want to blog and I’ve been thinking about it a lot, actually, which is a good sign. And then the other day my dad asked me one simple question that provoked this post:

“So, are you ever going to put anything up on your blog again?”

This wasn’t the same nagging voice that I hear in my own head. And frankly, I’m pretty sure he was just making conversation since he doesn’t exactly need my blog to keep up with the goings-on around here. But just having the question asked gave me that little kick I needed. And here we are…

November -- the season for giving thanks. I woke up knowing I was going to write a post today about being thankful with an entirely different list in mind. But when I woke up, I could hear the rain falling outside and my plans immediately went out the window. I’m a sucker for rain; could listen to it for hours. So, I’m concentrating on today instead. Lying in bed next to my husband and best friend, listening to that mesmerizing sound of rainfall -- that is what I’m thankful for today. Just this one tiny moment in time…

Gingerbread Trifle with Mascarpone-Amaretto Whipped Cream

Makes 4-6

2 cups crumbled gingerbread cake (I used Trader Joe’s cake mix)
1/4 cup mascarpone cheese, room temperature
2 tablespoons Amaretto
2 teaspoons honey
1/2 cup heavy cream
sliced almonds

In an electric mixer with the whisk attachment, combine mascarpone, Amaretto and honey on medium speed until smooth. Add heavy cream and whip mixture on high until peak form. Spoon whipped cream into a pastry bag.
In small glasses, layer about half the gingerbread cake crumbs, pressing down slightly. Pipe whipped cream over the top of the cake, sprinkle with sliced almonds. Add another layer of gingerbread cake using remaining crumbles. Press down slightly. Pipe final layer of whipped cream over the cake. Sprinkle with sliced almonds. (There may be whipped cream left over, depending on size of glasses.)
Refrigerate for at least 1 hour before serving. Can be made ahead several hours or even overnight.

Simple, ridiculously good, and you get away with using boxed cake mix. What more could you want in a holiday dessert?

A warning: If you make these miniature versions like I did, you may find yourself eating more than one at a time. There’s a possibility you’ll eat three at a time. Not that I know from experience.

Happy Thanksgiving!

Pumpkin kegs, harvest sangria and news 8 Oct 2012 7:24 AM (13 years ago)

Hello? Is there anybody out there? If you are, thanks for sticking around. I can explain my absence…really, I can. And it’s actually a legitimate excuse. Drumroll, please…

I GOT A NEW JOB! And I love it. And I still can’t believe it. And it’s been keeping me pretty busy.

You are looking at (work with me here) the new Food and Travel Assignment Editor for SheKnows! I couldn’t say anything for a while, but the secret is out now and, cliché as it may sound, I want to shout it from the rooftops. WOOHOO!

This morning, I was thinking about the fact that I’ve let my blog slide for almost a month. (Nobody loves quinoa salad that much.) I would be lying if I said that a teeny, tiny part of me wouldn’t mind letting it slide for, oh…I don’t know…forever many more months. But then I thought about a conversation I had with my mom a couple years ago and I felt I needed to pay this blog its due.

I had just started my little space on the internet and like so many do, I thought I would hit that first publish button and the offers would start pouring in. What offers? I don’t know, really. I wasn’t exactly sure what I wanted to get out of this…I just knew I wanted to get something, anything out of it. There were some rocky times when I had approximately seven readers and I didn’t see much point in continuing. I would whine to my mommy, like any (normal?) 30-year old does, about my woes: “There’s no point…” “This isn’t getting me anywhere…” “Nothing’s ever going to happen…” All I needed were the feet kicking and fist pounding for a full-blown temper tantrum. And my mom, who might be a little bit biased, would always tell me that she just knew something good was going to happen. Mother’s intuition? Try as I might, I didn’t always believe her. But anytime something good did happen, I heard her words. Maybe she was onto something…

When I was first approached by SheKnows to write and create recipes for them, I couldn’t believe my good fortune. I loved doing it and I really loved that something had happened. And now? Well, I love it even more. I still get to write and cook and create recipes, but now I also get to be a part of the creative process that goes into making the whole thing flow. I always wanted to love my job and now I do. It doesn’t get much better than that.

Moral of the story? Mother knows best…

Now, see above? Behold the pumpkin keg. Yes, that’s a real beer tap and yes, it really does work. Fill it up with anything you’d like, but I highly recommend my harvest sangria. Click here to find out how to make both over at SheKnows.

Quinoa salad with honey-mint vinaigrette and cats in the dryer 13 Sep 2012 4:43 AM (13 years ago)

Oh, September…why are you flying by so quickly? September was supposed to be different. Unlike August, I was going to be on top of things and post here regularly. Really, I was. But instead, September has been insanely busy and downright uncooperative. My requests for its days to slow down have apparently fallen on deaf ears.

The good news is that although the month is half over, it has been a fantastic couple of weeks, leaving me feeling that good kind of exhausted at the end of the day. And since no real post is coming to my tired brain, I’m just going to tell you a little story about me. It’s always fun to hear about someone’s ~~craziness~~ eccentricities, right?

I have a slightly irrational fear (okay, maybe more than slightly) that I am going to wash, dry, dishwash or cook our kittens. For instance, when doing laundry, I put all the clothes in the washer or dryer, see that there are in fact no kittens inside, start the cycle, and then run around the house counting cats until I have accounted for all three and am completely satisfied that there could not possibly be any animals on spin cycle. Andy pointed out to me the other day that it is a little bit odd that I start the machine and then go looking, but I don’t think that we should start getting technical about things at this point. Likewise, we usually start the dishwasher when we go to bed and I can’t tell you how many times I have gotten back out of bed for a head count to make sure the kittens are not being rinsed amongst the plates and glasses. Silly? NO! Okay…yes, I know it’s silly. BUT, these kittens are crazy and like to be places they shouldn’t be. So far, none of them have shown interest in hopping into a hot oven, but better safe than sorry, I say. In the meantime, Andy will just have to deal with me yelling upstairs to him, “QUICK! HOW MANY KITTENS DO YOU SEE???”

In other news, I have realized a love for quinoa (I know I am considerably late to this trend) and made this salad…

Quinoa salad with honey-mint vinaigrette

Serves 4

1 cup quinoa

2 cups low-sodium chicken broth

1 can white beans, rinsed and drained

1 cup halved or quartered cherry tomatoes

1/4 cup thinly sliced red onion

1 1/2 tablespoons thinly sliced serrano peppers

1/4 cup chopped basil, loosely packed
1/4 cup olive oil

2 tablespoons white wine vinegar

1 tablespoon honey

1 1/2 tablespoons chopped mint

salt

pepper

Rinse quinoa in cold water and drain. Put quinoa in a saucepan with chicken broth. Bring to a boil, reduce to a simmer and cover. Simmer for about 15 minutes until broth is completely absorbed and quinoa is tender. Fluff with a fork and reserve in pot to cool slightly.

In a large bowl, combine beans, tomatoes, red onion, serrano peppers and quinoa.

In a small bowl, whisk together olive oil, vinegar, honey and mint. Season with salt and pepper to taste. Pour dressing over quinoa mixture and stir to combine. Stir in basil just before serving.

Serve room temperature or cold.

This is such an easy dish to make, but it’s full of big flavors and herbs and spiciness. As summer is winding down, the mixture of bright produce with hearty beans and quinoa is perfect.

Peanut Butter Cup Rice Krispie Treats and memories of “baking” 30 Aug 2012 6:41 AM (13 years ago)

When people recall memories from their childhood, they often involve baking in the kitchen with Mom. When I recall memories from my childhood, I have to say that baking with Mom is not one of the first things I think of.

But here are some of the things I can remember so clearly that it feels like it was yesterday:

Dropping a huge canister of Kool-Aid on my bare toe, back when they used to have metal bottoms.
Being stung on the palm by a bee that had affixed itself to my stuffed Garfield toy.
Running my bike into a tree and ending up in the ER.
Putting my sister’s pajamas down next to my bedside in case I threw up that night. I did and the pajama’s served their purpose, although my sister was not so pleased.
Taking the “Daddy Train” to bed every night, which consisted of him carrying me and my sister on his back at the same time.
Sneakily getting up early on Christmas morning and going through my stocking, only to tear my stocking as I shoved everything back in. Busted.

So, you’ll notice that only one of those memories happened in the kitchen and involved a canister of dyed sugar. What can I say? Mom just isn’t a baker. However, as I made these rice krispie treats, a memory came back to me and suddenly I was 5 years old again:

I’m standing at the stove on my stool, still barefoot. (Apparently the Kool-Aid incident taught me nothing.) The wooden stool is etched with the phrase, “This little stool is mine, I use it all the time, to reach the things I couldn’t, and lots of things I shouldn’t.” I’m stirring a pot of rice krispie treats with all my might. Even at 5, I’m regretting this decision to help Mom, thinking my arm might fall off as the marshmallow sets up.

Baking? Maybe not. But a kitchen memory with Mom all the same.

It has been a long time since I made rice krispie treats and I forgot how perfect they are, especially when they’re peanut butter laden.

Peanut Butter Cup Rice Krispie Treats

6 cups crisp rice cereal

5 ounces peanut butter cups, chopped

4 tablespoons unsalted butter

1/3 cup creamy peanut butter

10 ounces marshmallows

Topping:

1/3 cup creamy peanut butter

1/4 cup powdered sugar

1 tablespoon melted unsalted butter

2 ounces peanut butter cups, chopped

Line a 13x9 inch pan with parchment paper.

In a large pot, melt the butter and add peanut butter. Stir together until smooth. Add marshmallows and stir constantly until completely melted.

Add cereal and peanut butter cups and immediately stir to coat with marshmallow mixture. When completely coated, pour mixture into prepared pan. Spread out into corners and press evenly into pan. Let cool.

When cool, prepare topping by mixing peanut butter, powdered sugar and melted butter together until smooth.

Remove rice krispie treats from pan and spread topping evenly over the top. Sprinkle chopped peanut butter cups over the topping and press down lightly to adhere. Cut into squares.

If you’re a peanut butter lover, do yourself a favor and make these soon. They are ridiculously easy (except for the stirring), and ridiculously good.

Coconut curry mussels and two years gone by 27 Aug 2012 5:04 AM (13 years ago)

It’s my anniversary! Well, not mine…

This weekend marked the two-year anniversary of Tasty Trials and although I’ve only managed to get a handful of posts up this month, I have to say that I’m shocked to have gone two years at all with any kind of regular frequency. See, I tend to be a project-starter but not so much a project-finisher, as evidenced by the countless boxes of ~~crap~~ crafts taking up space in the garage.

Thoughts like “I will be a scrapbook queen and document each and every moment of our lives with little bits of cutesy paper!” or “I can totally make handmade jewelry…think of how stylish and trendy I’ll be, at a fraction of the cost!” or “Abstract painting on canvas? Yes, I can definitely make some art worth hanging on our walls,” propel me to the nearest craft store to buy all the necessary fixings to accomplish these tasks. My grand plans quickly turn into dust collectors and my thoughts are replaced with things like, “I hate little bits of cutesy paper…stupid paper,” and “Why make homemade jewelry when there are perfectly good diamonds needing to be worn?” and “Huh, so there’s a lot more to this abstract painting business than I thought…maybe another glass of wine would help.”

Needless to say, I didn’t think this blog stood much of a chance when I hit that first publish button, but I seem to have finally found a project I can commit to. I don’t think there can ever be a defined “finish,” since there is always food to cook and words to write, and maybe that’s what I was always lacking in a project. It’s here when I want it to be, tucked away in its little corner of the internet instead of mocking me each time I squeeze past it in the garage.

Last August, I recapped my first twelve months with observations and lessons learned. This year, I just want to say thank you. Thank you to all of you who read my blog and tell me you enjoy it. Thank you to all of you who have made a dish from these pages and written to tell me so. Thank you to all of you for sticking around when I’m in a rut and only posting once a week. These are the things that keep me coming back here, even when I’d really rather just take a break and let a little internet dust collect.

To celebrate this two-year milestone, I made myself a big bowl of wonderfully spicy mussels. You were probably expecting a cocktail, huh? I’ve got to say, these mussels might be better than cocktails. Gasp! Crazy, I know.

Spicy Coconut Curry Mussels

Serves 1-2

1 pound fresh mussels, cleaned and debearded

1 lemongrass stalk

1 1/2 tablespoons red Fresno chili pepper, chopped

3 tablespoons finely chopped shallot

4 garlic cloves, minced

1/2 teaspoon freshly grated ginger

1 1/2 teaspoon red curry paste

3/4 cup light coconut milk

1/2 cup dry white wine

1/2 cup halved cherry tomatoes

1 tablespoon chopped basil

1/2 a lime

Remove the tough outer layer from the lemongrass stalk and bruise with the back of a knife. Cut into 4 pieces and put in a medium saucepan.

Add chili pepper, shallot, garlic, ginger, curry paste, coconut milk and wine to saucepan. Whisk to combine.

Bring mixture to a boil and boil for 5 minutes. After 5 minutes, remove lemongrass stalk and add mussels and tomatoes. Cover and steam for 5-7 minutes, stirring occasionally.

Remove from heat and place mussels in a bowl, topping with cooking liquid. Top with chopped basil and a squeeze of fresh lime juice. (Discard any mussels that have not opened.)

Serve with sliced baguette to sop up juices.

I could eat these every night. The flavors are incredible…chili, lemongrass, garlic, ginger and coconut, all combined to form a broth you want to drink. And the mussels themselves? Oh so tender. The best part about this dish is how easy it is to make. Chop, boil, steam, done. And then you can settle into this delicious bowl, fit for a celebration.

Because a new set of copper pots cannot go unmentioned or unphotographed! Squeal!

S’mores martinis and indoor camping 20 Aug 2012 5:40 AM (13 years ago)

Summer is almost over and another year has gone by without us taking a camping trip. Every year we talk about it wistfully, remembering the campfires, the quiet and clear nights under the stars, the bacon and eggs breakfast that always tastes so much better from a camp stove, and of course, the s’mores. But as great as all of those things are, my favorite camping trip ever took place in our own living room.

For my birthday week (yes, week) a few years ago, Andy surprised me with an indoor camping extravaganza. He is notoriously bad at waiting to give gifts, and several days before my birthday, he just couldn’t wait any longer. I was sent upstairs with a glass of wine and instructions to close the door behind me. Soon after, I heard odd noises coming from downstairs.

Turns out, putting up a ridiculously large tent indoors by yourself can be a bit difficult. The noises I heard were the mile-long tent poles scraping against the walls and Andy described a scene that I would have paid to witness. After his wrestling match was over and the entire living room was turned into a tent (complete with equally large air mattress and fluffy sleeping bags), we did indeed have our indoor camping extravaganza. And the tent may or may not have stayed up for at least a week, and I may or may not have passed out in it after overindulging on my actual birthday. Best camping trip ever.

For your next indoor camping trip, make a batch of s’mores martinis in place of the real deal, no campfire necessary.

S’mores Martini

Makes 1 or 2, depending on size of glass

4 ounces fluffed marshmallow vodka

1 ounce crème de cacao

1 teaspoon chocolate syrup, plus extra for rim

2 tablespoons Cool Whip

graham cracker crumbs

Pour some chocolate syrup onto one saucer and graham cracker crumbs onto another. Dip the rim of the martini glass into the chocolate syrup and then into the crumbs to coat.

Put vodka, crème de cacao, 1 teaspoon chocolate syrup and Cool Whip into a shaker with ice. Shake until chilled. Strain into prepared glass.

Gazpacho and a mushy post 13 Aug 2012 5:09 AM (13 years ago)

When Andy and I first started dating, I made him a lot of lists. No, not honey do lists…lists of mushy stuff like things he did that I thought were cute, things he said I thought were cute, reasons why I liked him, etc. Is anyone gagging yet?

Well, there are still plenty of lists and reasons floating around in my head, but I haven’t actually written one out in some time. So here we go…things are about to get very mushy over here.

A random collection of ten things I adore about my husband:

That he toasts to true love for no special reason on a regular day.
That when he puts his arm around me after the alarm goes off, we instantly fall back into the best, deepest sleep ever.
That Christmas turns him into a little boy again.
That he believes in me with unwavering conviction.
That he loves rainy days.
That he has a curiosity about life and is constantly learning new things.
That he makes me feel like the luckiest girl in the world every day.
The uninhibited way he laughs when something really strikes him as funny: wheezy, red-faced, teary-eyed.
That he can gossip like the best girlfriend ever.
That although he claims not to like a certain ingredient or dish, he’ll try it with an open mind if I make it (and usually ends up liking it).

Which leads me to this gazpacho. I’d been talking about making gazpacho for a while, but Andy was less than thrilled about the idea. He’s not a huge fan of cold soup and when I told him I wanted to load it with radish to use up an excess, that was another strike against the gazpacho. But he will always try things when I put a spoon in front of him, and much to my surprise, he loved it. Not only did we eat it for dinner that night, but he also requested it several more times over the next few nights. Winner.

Spicy Gazpacho with Radish

Serves 4-6

12 ounces tomatoes

1 1/2 cup peeled, chopped cucumber*

1 cup chopped radish

3/4 cup chopped bell pepper (red, orange or yellow)

1 spicy pepper, chopped**

1 garlic clove, minced

1/2 cup tomato juice

1 tablespoon olive oil

1 tablespoon white wine vinegar

salt

pepper

chopped radish, cucumber and tomatoes, for serving

*If using English cucumber, peeling is not necessary.

** I get these incredible yellow spicy peppers at the farmers market this time of year and have no idea what they are. Use jalapeno as a substitute.

Place first 6 ingredients into a food processor and puree to desired consistency. Add tomato juice, olive oil and vinegar. Pulse to combine (or run food processor for a thinner, smoother soup). Season with salt and pepper.

Chill in refrigerator for a few hours before serving.

Divide into bowls and top with garnish of chopped vegetables.

This dish couldn’t be easier to pull together. With no cooking required, it makes an ideal fresh and spicy summer dinner and is the perfect way to use any excess produce laying around.

Summery comfort food: Grilled chicken pasta with homemade tomato sauce 6 Aug 2012 4:52 AM (13 years ago)

Sometimes, smack in the middle of summer, a craving for a hearty wintertime comfort food dish hits and your only recourse is to listen to your stomach. Hot and sticky days, however, aren’t always the best time to turn on the oven, heat up the house and consume big, heavy meals. But you can have the best of both worlds…

To me, pasta always equals comfort food, even if it’s mac and cheese out of a blue box (which yes, I do happen to enjoy, especially made with real butter and heavy cream, thank you very much). As you’ll recall, a bowl of pasta recently made me cry.

Even though this pasta dish is hearty and comforting, it’s doesn’t seem heavy. And by grilling the chicken, you get great flavor without turning the oven on. It’s the best of both worlds: comfort food with fresh and light summery flavors.

Summery Grilled Chicken Pasta with Homemade Tomato Sauce

Yield: 8 servings

Time: 45 minutes

2 boneless skinless chicken breasts

8 ounces dried fusilli pasta

1 cup chopped red bell pepper

1/2 cup chopped shallots or yellow onions

1 can diced tomatoes (14.5 ounces)

3 garlic cloves, minced

1/4-1/2 teaspoon red pepper flakes

1 zucchini, sliced

2 cups fresh cherry tomatoes, cut in half

4 ounces diced fresh mozzarella cheese

1/4 cup toasted pinenuts

2 tablespoons olive oil, plus extra for chicken

salt

pepper

chopped fresh basil

shaved parmesan cheese

Heat the grill to about 400 degrees F. Lightly oil the chicken breasts and season with salt and pepper. Grill over direct heat for about 5-6 minutes per side, until cooked through. Chop or shred into bite-sized pieces. Reserve.

Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and reserve.

In a saucepan, heat 2 tablespoons olive oil over medium heat. Add shallots, bell pepper and red pepper flakes and sauté for about 5 minutes until softened. Add garlic and canned tomatoes with juices. Season to taste with salt and pepper. Let mixture simmer for about 15 minutes, stirring occasionally. When there are about 3 minutes left for the sauce, add the zucchini. Cook until just tender. Remove from heat and stir in cherry tomatoes.

In a large bowl, combine pasta, chicken and tomato sauce. Stir in mozzarella cheese and pine nuts. Divide into bowls and top with chopped basil and shaved parmesan cheese.

This dish is full of fresh, simple flavors that combine to create a delicious one-bowl meal with a hint of spice and cherry tomatoes that pop in your mouth, perfect for any season, really.

Disclosure: I am a member of the Collective Bias™ Social Fabric® Community. This content has been compensated as part of a social shopper insights study for Collective Bias™ and Smart & Final. All opinions are my own. #SFSmarties #CBias #SocialFabric

Summer bounty and stone fruit tart 30 Jul 2012 6:02 AM (13 years ago)

It’s been a bountiful summer in my many ways, with work, friends and delicious summer produce (of course), and I’m so grateful for all of it.

These last few months have been so busy for me, and although at times I’ve felt like I might pull my hair out due to the amount of work I faced on certain days, I continue to be thankful and amazed to be doing what I’m doing. I consider myself very lucky to get to write and cook and eat and actually love doing what I get paid to do. (And having too much work is not a bad problem to have.)

This weekend I was reminded how fortunate we are to have the friends we have, who make conversation easy and who make us laugh that real, wheezing, it’s-getting-hard-to-breathe kind of laugh. You walk away feeling like you could do that every night, full of appreciation and happiness. And though these times are not relegated solely to summer, there’s just something about dining al fresco that makes it all a little better.

As for the bounty of produce, we’ve been kept knee-deep in fruits and veggies for the last few weeks thanks to Full Circle. I’ve been trying out their weekly organic produce delivery and Thursdays have become like Christmas morning. I run downstairs as soon as I open my eyes to drag in the box from the porch and lay out the week’s haul on the counter in front of me, making mental notes about what I can create with all this loot. I do several happy dances. And then (because you can also add dairy, meat and other groceries to your delivery) I pour myself a tall drink of fresh, organic, cream-top milk from a GLASS BOTTLE, which makes me even happier. It’s the closest thing I’ll ever get to the milkman and I absolutely adore it.

Now it’s stone fruit season and we were losing a race against time with a big bowl of peaches and plums…

Simple, rustic, tart and sweet; this dessert lets the fruit shine at its peak and it couldn’t be easier to make.

Stone Fruit Tart with Peach-Champagne Glaze

Glaze:

1 1/2 cup diced ripe peaches

1/2 cup champagne

2 tablespoons sugar

Tart:

1 sheet puff pastry

4-5 ripe plums, sliced

2 ripe peaches, sliced

3 tablespoons slivered toasted almonds

1-2 tablespoons honey

1 egg, beaten

flour

For glaze:

Combine all ingredients in a small saucepan and heat to a simmer. Simmer for 10-15 minutes, until peaches are broken down and mixture has thickened. Force mixture through a fine sieve and return to saucepan. Return to a simmer and reduce until thickened to a glaze consistency. Reserve.

For tart:

Preheat oven to 400 degrees F.

Roll pastry out with a little flour to about 12x12. Transfer to a parchment lined baking sheet. Brush edge with water, then fold up about 1/2 inch border around the pastry. Use a fork to press down and seal edges. Prick center of pastry with a fork.

Fill tart with sliced fruit. Sprinkle almonds on top, then drizzle honey over the fruit.

Beat egg with a splash of water, then brush egg wash lightly on crust.

Bake for about 25 minutes, until pastry is golden brown and flaky.

Let cool slightly. Drizzle peach-champagne glaze over tart just before serving.

Disclaimer: While Full Circle provided me with complimentary produce delivery, I was under no obligation to write about or review it. All opinions are my own.

Things I love about summer and homemade choco tacos 23 Jul 2012 6:15 AM (13 years ago)

When you’re in elementary school, the things you love about summer may differ slightly from what you love about summer when you’re an adult. There is no doubt that I loved the ice cream man with a capital L when I was young. Among the missile pops and ice cream sandwiches sat the choco tacos, which to me were the stuff dreams were made of. I would gladly pony up a week’s allowance for one of those heavenly tacos.

Now, as an adult, I admit that I will still buy a choco taco whenever I see one at a convenience store, but I have become wiser since my days of standing in line at the ice cream truck. Now I know that not only can I get them cheaper at home, I can also get them better at home.

Don’t get me wrong…the original choco taco will always hold a place in my heart, but as an adult, here are some things that I love about summer:

The way the light comes into the dining room windows midmorning
The smell of the food being barbecued
The way Andy smells after barbecuing
The fruit at the farmers market
The agapanthus blooms in our yard and the bees that visit them
The fresh, warm air blowing through our open windows
The way the patio becomes our outdoor living room
The way the kittens find the changing sun and lay in it
The warm nights that require only a bed sheet for coverage
The flip flop tan on my feet
The stillness of the evenings
The fresh, spicy peppers growing in our garden

And, of course, homemade choco tacos…check out my recipe here.

Food that makes me cry and curried cauliflower soup 18 Jul 2012 4:39 AM (13 years ago)

That title may be a bit misleading because this curried cauliflower soup did not make me cry. It was good, surprisingly so actually, since I don’t normally put a lot of stock in cauliflower. But before we talk about that, let’s go back the food that did make me cry.

It is not an unusual occurrence for food to make me cry. I’m an emotional eater; not in the binging-on-chocolate-because-I’m-depressed kind of way, but in the good-food-actually-brings-me-to-tears kind of way. I have to admit, not so modestly, that it is my own cooking that usually invokes this reaction, probably because I have so much passion for what I do and sometimes it’s just overwhelming. (Andy frequently says that he never sees me eat with such fervor as when it’s one of my own dishes that I’m very pleased with.)

Enter the simple bowl of bacon and parmesan cheesy pasta goodness.

I was having one of those days where a tiny little funk had managed to lodge itself firmly into my psyche for no good reason. Cooking an elaborate meal was not in my future, but I was craving comfort food in a bad way. I had pasta on my mind and when Andy mentioned pasta with parmesan cheese, I was sold. As what usually happens when I’m “not going to cook,” I started cooking after all. Chopping garlic, frying bacon…it always makes me feel better. With garlic sautéing in butter and bacon grease, I was happy as a clam. And then the simple assembly of spaghetti, butter, sautéed garlic, pine nuts, bacon, parmesan cheese and basil brought me to tears. A dish that took minutes to make had me sniffling a little more with each bite, reveling in its simplicity and downright goodness until I just let loose and had a good cry over my bowl. And then all was right with the world…

…until later that night when I cried at the end of 21 Jump Street (which is a comedy). How many of you thought, “Poor Andy,” just then?

Onto the soup…

Even non-cauliflower lovers should like this soup. Roasting the cauliflower gives it depth, while the curry and apple give it a nice flavor and a hint of spice.

Roasted Curried Cauliflower Soup

Serves 6

1 large head of cauliflower (yields about 1 1/2 pounds of florets)

2 cups peeled and chopped apples

1/2 cup chopped shallots

1/2 teaspoon hot curry powder

1/2 teaspoon sweet curry powder

4 garlic cloves

1/4 teaspoon minced ginger

1/4 cup white wine

3 cups low-sodium chicken broth

2 cups milk (I used 2%)

2 tablespoons unsalted butter

1 tablespoon olive oil, plus extra for roasting cauliflower

1/4 cup cilantro

salt

pepper

Preheat oven to 400 degrees F. Cut the florets from the cauliflower head. Spread on a rimmed baking sheet and drizzle liberally with olive oil. Season with salt and pepper and toss to coat. Roast for about 25 minutes, turning once, until browned and tender. Remove from oven, roughly chop and reserve.

In a large pot, heat butter and 1 tablespoon olive oil. Add apples, shallots and curry powders and stir to combine. Sauté until softened. Stir in white wine to deglaze pot and let reduce until almost no liquid remains. Add garlic and ginger and cook for about 30 more seconds. Add chopped cauliflower to apple mixture and stir in chicken broth and milk. Season with salt and pepper. Bring mixture to a simmer, then cover pot and simmer for 10 minutes.

Remove pot from heat and add cilantro. Puree mixture with an immersion blender (or use a regular blender for a smoother soup.) If soup is too thick, add extra broth or milk. Taste for seasoning; add salt and pepper as needed. Return to heat and heat through.

A quickie: The latest news and a cherry-infused cocktail 11 Jul 2012 4:17 AM (13 years ago)

This will be short since my eyes feel like they are about to pop out of my head. Before they do, I have some news to share…

You might remember these little darlings:

My adults-only Mango Mojito Pops, the perfect spiked popsicle for summer. Well, they were featured on Redbook Magazine’s website! Squeal! (I find this incredibly exciting, in case that wasn’t clear.) Check out Redbook's round-up here: 14 Fun, Refreshing "Poptails"

And here’s how I remember the conversation I had with Andy after I received the email from Redbook (he may remember it differently...):

Me: (Speed dialing, breathing quickly, heart beating like crazy, trying not to squeal) Guess what??? I just got an email from Redbook asking if they could feature my mango mojito pops on their website!!!!!

Andy: (Silence) You mean the Redbook my grandma used to read?

Me: Well, yes. But it’s still Redbook Magazine! (Now picturing Andy’s grandma, Mimi, reading in the bathroom)

Andy: (Realizing that he’d better act excited) Wow! That’s really cool. Congratulations!

Me: (Still picturing Mimi reading in the bathroom) Sigh.

Anyway, I don’t really care who reads it, or where they read it, for that matter…I’m still excited! Yay!

What’s that? You think we should have cocktails to celebrate. Okay…twist my arm.

Homemade Cherry-Vanilla Liqueur

8 ounces Bing cherries, stems removed and pitted

8 ounces vanilla vodka

2 tablespoons sugar

2 tablespoons water

Combine all ingredients in a glass jar and shake well. Let sit for at least a week, shaking occasionally. Strain and use in cocktails.

Check out my Cherry-Vanilla Sparkler using homemade cherry-vanilla liqueur …it's a slightly sweet and very refreshing summery cocktail.

Cheers!

Biscoff might be crack and Biscoff Cheesecake Ice Cream 5 Jul 2012 4:32 AM (13 years ago)

I have a confession to make: Before a few weeks ago, I had never tried Biscoff spread. Never ever. (I know, I know…) But now I have. And I estimate that in about three months I’ll probably weigh somewhere around 400 pounds. Thanks in advance, Biscoff.

Now, I know that Biscoff cannot legally list “crack” as an ingredient on the jar, but who are they kidding? There must be crack in this product. Why else have I dipped anything and everything straight into the jar, including, but not limited to, spoons, knives, and my fingers.

Biscoff spread has been consuming my brain and I’ve been thinking about ways to use it in a dessert, although as previously discussed, straight out of the jar does not hurt my feelings one bit. But I took the plunge and added a large amount of Biscoff into my cheesecake ice cream base, which resulted in a heavenly frozen concoction that I could eat all day, every day. The texture here is more like semifreddo than typical ice cream and about 9 zillion times better.

Biscoff Cheesecake Ice Cream

Makes about 1 quart

8 ounces cream cheese

4 ounces sweetened condensed milk

1/2 cup Biscoff spread

1/2 cup frozen whipped topping

1/4 cup milk

2-4 Biscoff cookies

Combine cream cheese and sweetened condensed milk in an electric mixer until smooth. Mix in Biscoff spread, then add frozen whipped topping and milk. Lastly, crumble 2-4 cookies (depending on how much crunch you want) into the mixer and run until incorporated.

Pour into a container and freeze until set. Let soften for several minutes prior to scooping.

Do I really even need to say anything else about this ice cream? If a recipe has “Biscoff” and “cheesecake” in its name, you should just go make it…really soon.

New babies and a Fourth of July cocktail 29 Jun 2012 4:43 AM (13 years ago)

No, no, no…not those kinds of babies. We’re talking babies of the feline variety here…triplets to be exact. From now on, just call us the crazy cat people. I’m pretty sure getting three kittens qualifies you for that classification.

Allow me introduce you to Miles, Gigi and Coco…

Last weekend we had an appointment to take our pup to the vet for some shots. They sometimes have kittens for adoption in the lobby and before we walked in Andy said, “If they have a calico for adoption, she’s coming home with us.” Well, you can see that they did indeed have a calico and there was no way we could break this precious little bunch up.

Turns out they were found abandoned in a parking lot so they’re a little shy, but they’re coming around more and more every day. Gigi, the calico, is already sitting on our laps and purring like crazy. I’m sure the other two aren’t far behind. Febby, our miniature dachshund, is beside himself with excitement and LOVES them. The kittens are not in the least bit scared of him and attack his wagging tail every chance they get. We’re one big happy (slightly crazy) family…

Having lost both of our 18-year-old cats earlier this year, I didn’t think I was quite ready for this step. But all I had to do was watch Andy watching these guys play to know that we made the right decision. It’s obvious how happy it makes him to have this kind of energy back in the house. In fact, it’s downright adorable to see the look in his eye when he holds one of them. In his words, it makes his heart feel full. That’s quite a return on investment.

So, needless to say, things have been a bit hectic this week and I haven’t had a whole lot of time for much besides kittens, kittens and more kittens. However, as you know by now, there is always time for a cocktail around here, and with the Fourth of July coming up, it’s a perfect excuse for this festive beverage.

Watermelon-Blueberry Cooler

Makes 1 tall cocktail

6 ounces watermelon

1 ounce blueberry vodka

1-2 lemon wedges

ice

blue decorating sugar, optional for rim

Puree watermelon, vodka and juice of one lemon wedge in a blender. Add ice (to desired thickness) and blend until smooth.

If sugaring the rim, pour a small amount of blue decorating sugar onto a plate. Run lemon wedge around the rim of the glass. Dip rim in sugar.

Pour cocktail into glass.

This is a simple, refreshing drink that is a bit more fruit juice than cocktail, but it hits the spot on a hot day.

And if you’re looking for another patriotic beverage, White Wine-Berry Sangria always hits the spot...Happy Fourth of July!

Spicy Tri-tip Skewers for a #SummerGrilling party 25 Jun 2012 5:09 AM (13 years ago)

The weather is getting warmer and we’ve taken to the patio once again. Chances are you’ll find us out there almost every weekend…relaxing, reading, napping, and of course, barbecuing. So I was more than happy to host a #SummerGrilling party for Cattleman’s Finest Grill it Up campaign with Smart & Final. The grill is fired up most weekends anyway…why not turn it into a party?

Mmm...meat.

We had a small, casual backyard gathering, for no reason other than to celebrate the warm weather and the weekend. You don’t need any other reason than that, do you?

All set up and ready for guests.

Grilling makes dinner for a crowd easy…all the food is prepped in advance, you can still be a part of the party, cleanup is a breeze, and it just tastes better! My menu was pretty simple…I wanted to focus on the flavor of the meat and enhance it with some spice, and then lighten things up a bit with some grilled fruit and vegetables. Skewers are the perfect party-food choice since they make the meat go a long way.

After a quick trip to Smart & Final for my tri-tip, I was ready to start prepping. All I’d have to do was a little pre-party setup, throw the food on the grill, sit back and enjoy a cocktail! Who am I kidding?? All Andy would have to do is throw the food on the grill...it's hard to dispute photographic evidence of Andy working and me cocktail-ing.

Grilling and laughing, and the final product.

Spicy Tri-tip Skewers with Pineapple and Red Onion

Marinade:

1/4 cup canola oil

1/4 cup low-sodium soy sauce

1 teaspoon sesame oil

3 tablespoons Sriracha hot chili sauce

1/3 cup dry red wine

1 teaspoon minced garlic

1 teaspoon freshly grated ginger

1/4 cup lemon juice

2 1/2 pound tri-tip, trimmed and cut into 1-1/2 inch cubes

Dipping sauce:

1/2 cup red wine

6 tablespoons pineapple juice

2 tablespoons molasses

2 tablespoons ketchup

1 tablespoon low-sodium soy sauce

1-2 tablespoons Sriracha hot chili sauce (to taste)

1/2 teaspoon minced garlic

1/2 teaspoon freshly grated ginger

Skewers:

pineapple chunks

red onion pieces

6 inch bamboo skewers, soaked in water

For marinade:

Mix first 8 ingredients together. Pour into a zip-top bag and add tri-tip. Place in refrigerator and let marinate for at least 24 hours.

For skewers:

When ready to cook, thread skewers with one chunk of pineapple, one piece of red onion, a cube of tri-tip, then another piece of onion and another chunk of pineapple. Repeat until all the meat is used up.

Heat the grill to about 375 degrees and place skewers over direct heat.

Grill for a few minutes per side, to desired doneness. (Beware: They cook fast!)

For dipping sauce:

Combine all ingredients in a small saucepan. Heat to a simmer and reduce for about 20 minutes, until thickened.

Serve skewers with dipping sauce on the side.

Dinner is served!

These skewers with a Hawaiian flair have some kick, but the pineapple and red onion complement the spice perfectly. Pair the tri-tip with skewers of grilled mini peppers, dressed simply with olive oil, salt and pepper. And don’t forget the cocktails! I made Strawberry-Watermelon Sangria for a refreshing party drink.

The aftermath and the best way to end a night...champagne!

Disclaimer: I am a member of the Collective Bias™ Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias™. All opinions are my own. #CBias #SocialFabric

Dogs, cheese-stuffed burgers and spiced up fries 21 Jun 2012 4:13 AM (13 years ago)

I thought about my childhood dog while I was making these burgers and fries. How’s that, you ask?

Our family dog, Corky, never had a very big appetite. She was one of those picky dogs that turned her nose up to dog food, but was definitely interested in whatever you had on your plate, especially if it came out of a paper sack. As the years went by, she got even pickier. Eventually, the ruse that Corky would eat dog food at all ended, and my dad started cooking her beef and chicken, among other tasty people treats. At times, to look in her bowl, you might think she was eating better than we did. Since Corky also had issues with not eating while we were on vacation, my mom started buying her hamburgers from the drive-thru as a special treat and incentive to get her to eat, with instructions to the dog sitter to give her a quarter of a burger per meal. It makes me chuckle to picture my vegetarian mother, who can barely figure out how to order at McDonald’s (true story), ordering a bag full of burgers there. It’s also why burgers remind me of Corky.

Apparently my mom’s habit of feeding dogs bad food goes waaaaaaaay (too many a’s?) back to her childhood. Their family dog, Puddles, was the recipient of just about anything she ate, including candy bars. Puddles, for his part, seemed not to be bothered by his diet of chocolate and nougat, and lived a normal dog lifespan. But the real question is this: What kind of ~~weird~~ kid willingly gives up her candy to the dog? I’m sure she’ll chime in…

From burgers to dogs to candy and back to burgers…that was a bit of a reach, huh?

Jalapeño Oil Steak Fries

2 russet potatoes

2-3 tablespoons jalapeno olive oil, divided use

1/2 teaspoon coriander

1/2 teaspoon cumin

1/4 teaspoon garlic powder

1/2 teaspoon salt, plus extra for seasoning

Preheat oven to 450 degrees F.

Scrub potatoes and cut into 8 wedges each. Soak potatoes in a bowl of cold water for about 10 minutes. Remove from water and dry with a paper towel.

On a rimmed baking sheet, toss potatoes with about 1 tablespoon oil and all spices. Arrange potato wedges on the sheet so they are cut side down and not touching. Bake for about 20 minutes, then brush potatoes with extra oil and turn to other side. Brush baked side with oil, then return to oven for 20 more minutes, or until crispy on the outside and tender inside.

Remove from oven and immediately season with extra salt as desired.

The jalapeno oil and seasoning give these just enough flavor, but don’t dominate the taste of the classic steak fries. If you want a little extra kick, drizzle a little more oil on the fries when you take them out of the oven.

And those burgers full of gooey cheese and jalapenos? Although I wouldn’t recommend these for your dog, I do highly recommend them to spice lovers.

Check out my recipe here: Spicy Pepper-jack Cheese and Jalapeno Stuffed Burgers

The weekend off and Vanilla-Peach Mojitos 18 Jun 2012 5:36 AM (13 years ago)

I took the weekend off and it was GLORIOUS.

I didn’t write a single word for an article. I cooked a Father’s Day meal and got to relax, sip wine and be with family. There was not a single worry about getting recipes down or photographing a dish. Mostly, I was lazy and unproductive. I loved every minute of it.

Now on Monday morning, as I look at the week ahead, I thought I might feel panicky or regretful. I don’t. Not even a little bit. Let’s hear it for weekends off…

Last weekend, I was in a race to use up a big box of peaches before they went bad. Of course, a few of them made their way into a cocktail.

Sparkling Vanilla-Peach Mojitos

Makes 2 cocktails

1 peach

2 tablespoons vanilla bean simple syrup (recipe below)

2-3 ounces white rum

12 large mint leaves, torn

sparkling wine

ice

Peel and remove pit from peach. Place peach and vanilla simple syrup in a blender and puree. Divide mixture and mint into 2 glasses.

Fill glasses with ice and add 1-1 ½ ounces rum to each glass (to taste).

Top with sparkling wine.

Note: If you like it minty, muddle the mint in the peach mixture instead of tearing the leaves.

Vanilla Bean Simple Syrup

1/2 cup sugar

1/2 cup water

1/2 vanilla bean

Slice vanilla bean down the middle and scape out seeds.

In a small saucepan, combine sugar, water, vanilla bean and seeds.

Bring to a boil. Let mixture boil about 5 minutes. Strain and let cool.

The vanilla bean simple syrup makes this drink something special. It’s a flavor you don’t expect in a cocktail, but works amazingly well with the peach and the mint. This one will definitely be making another appearance this summer.

A do-over moment: Pistachio and spice-crusted lamb chops 14 Jun 2012 4:31 AM (13 years ago)

Sometimes things just don’t work out in the kitchen. For me, more often than not, it’s because I’m attempting to bake. I’ve said it before and I’ll say it again: I do not understand the science of baking. Sure, I can follow a recipe and make something delicious, but when it comes to actually creating a recipe from scratch, things frequently go awry. Therefore, when I do bake, I avoid certain things. I tend to stick with premade piecrusts because homemade pastry and I have a very tempestuous relationship. I stay away from baking powder and baking soda because I will never understand how they work. Homemade bread? Ha. You get the point…

So when Foodbuzz and Frigidaire presented an opportunity to rectify a dish that went all wrong, you’d think I might choose the disgusting recipe labeled “Awful Cake” in my notebook, or the bread dough that was so loose and sticky I could barely get it off my hands and into the garbage, or the mini cheesecakes I made recently that Andy described as “gummy.” Nope…I tend to cut my losses when it comes to desserts that don’t come out quite right.

Instead, for my do-over recipe I decided to remake a lamb dish that flopped, because it REALLY irritates me when I feel like I have a great idea with great flavors and it still doesn’t work. We’re talking a serious amount of crankiness here. It might take me awhile to try it again due to said crankiness, but with savory dishes, I usually do.

This particular dish was supposed to be a perfectly cooked, tender, juicy rack of lamb that received oohs and aahs when it was sliced into. But what did I get? A rack of lamb that was completely overdone on the ends and almost raw in the middle. Wah-wah. Maybe it was my oven temperature, maybe the meat was too cold in the middle, or maybe I just needed a reminder from the universe that everything doesn’t always work out. In any case, it has been quite a long time since I made this, but I decided the time was right for another attempt.

Since I’m still bitter about the whole rack debacle, I chose to make lamb chops this time. Same general recipe and ingredients, but more control over the doneness. I was much happier this time around…

Pistachio and Spice-crusted Lamb Chops

Marinade:

1/2 cup Greek yogurt

2 tablespoons lemon juice

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1/4 teaspoon pepper

6-8 double cut lamb chops

Breading:

1/2 cup panko bread crumbs

3 tablespoons shelled pistachios

1 teaspoon red pepper flakes

salt and pepper, to taste

1 tablespoon unsalted butter

1-2 tablespoons olive oil

For marinade:

Whisk together first 5 marinade ingredients and pour into a zip-top bag. Add lamb chops and marinate for at least 1 hour in the refrigerator.

For breading:

In a food processor, combine breading ingredients. Run until mixture is chopped to a fine crumb. Pour into a pie plate.

For lamb chops:

When ready to cook, preheat oven to 450 degrees F.

Remove lamb chops from marinade and shake off most of the yogurt mixture. Press chops into bread crumb mixture and coat both sides well, pressing to adhere.

Heat butter and olive oil in a stainless steel pan over high heat. Sear lamb chops for about 1-2 minutes per side, being careful of the crust when turning. Transfer to the oven for about 5 minutes more (for medium doneness).

The lamb chops were perfectly cooked and the crust added tons of flavor from the pistachios and the red pepper flakes. I will definitely make these again…who needs a whole rack anyway?? I’d call this do-over a huge success.

This post was sponsored by Frigidaire. When you share your own do-over moment at Facebook.com/Frigidaire, Frigidaire will donate $1 to Save the Children's U.S. programs. Plus, Frigidaire will help cover the costs for one lucky visitor to win the ultimate do-over.

Mini Meltdowns, Bacon Apple Pie Redux and Beer Cocktails…what more do you need? 12 Jun 2012 4:36 AM (13 years ago)

I’ve been struggling a bit lately, with lots of work and lots of emotion and the feeling that I’m just barely making it all happen.

And then last weekend I had a mini meltdown; the culmination of too much stress, a calendar jam-packed with deadlines, and a lot of change in the last six months. So I ranted and I cried. I went on and on, while Andy stood close by, knowing he couldn’t do anything at that moment. Then I sat on the living room table and cried…that ugly, slobbery kind of crying where you’re gasping for air and you feel like it’s never going to be okay. But Andy hugged me and things got better. And once he could get a word in, he helped some more, with a few little nuggets of advice that were spot on. I feel like I’m slowly getting back on track…

My blog has taken a bit of a back seat while I try to regain some sense of normalcy, but I have been busy in the kitchen for SheKnows. So I’m taking a little shortcut here and linking to some of my recent recipes.

I made Bacon Apple Pie again and it’s worth taking a peek at here. (You’ll find version #1 in miniature here.) The mini pies were a huge success and the latest full-size version is just as good. Don’t doubt the salty/sweet combination…it’s incredible. Seriously.

And really, it wouldn’t be a complete post without cocktails, would it?? I made some beer cocktails for a Father’s Day post. Check out my recipes for a Chocolate Stout Martini, Spicy Jalapeno Beer Bloody Mary, and Beer Whiskey Sour here… I admit that they sound kind of weird, particularly the chocolate martini, but trust me, I tasted each and every one and they’re actually pretty darn good.

It’s raining: Bring on the summery cocktails and spiked sorbet 5 Jun 2012 4:44 AM (13 years ago)

“It’s raining, it’s pouring, the old man is snoring…” I’ve had that damn song stuck in my head ALL DAY LONG and the only song I can think of to replace it with is It’s a Small World. Say it with me: UGH.

The reason for the song is that it actually is raining here in sunny California. And what do I have for you today? Summer cocktails and boozy sorbet! Rain, schmain.

As I’m sure you know by now, it’s always cocktail time in my book, but this cocktail came about because I hate to pour wine out, even if it’s not a 90-plus point award winner. And after our at-home wine tasting this weekend, we had several bottles of various cabs open that didn’t quite bowl us over. Nothing a little repurposing couldn’t help…

This sangria is easy to sip and makes a perfect afternoon refresher. And it’s a great way to use up any red wine that isn’t quite up to snuff.

Strawberry-Watermelon Red Wine Sangria

Serves 6

1 1/2 cups cabernet sauvignon (I used one on the sweeter side)

2 cups strawberry-watermelon sparkling water

1/4 cup strawberry vodka

1 tablespoon lemon juice

chopped strawberries and watermelon (optional)

Stir all ingredients together lightly. Refrigerate for at least 30 minutes. Serve over ice, with chopped fruit, if desired.

Have enough of these and you won’t care what song you’re singing on repeat, even if it is It’s a Small World. (And I apologize for putting that awful song in your head...)

Now, onto the frozen cocktails!

Turning fresh fruit sorbet into your favorite happy hour drink is a snap. Of course, these don’t pack quite the punch of a real cocktail, but the essence is there. For a refreshing summery dessert, try Watermelon Margarita Sorbet, Mango Mojito Sorbet or Kiwi Colada Sorbet. Check out my recipes here.

Loss and barbecued ribs…really? 31 May 2012 5:40 AM (13 years ago)

It seems a bit odd to talk about the death of a family member and barbecued ribs in the same breath, but as food bloggers, that’s what we do, isn’t it? Food goes right along with happiness and everyday life just as much as it goes along with sadness and tragedy. I won’t pretend like I’m going to transition from death to ribs seamlessly, so this will be a two-part post wrapped into one, with no attempt to link the two.

Part I:

My grandma passed away on Friday. She was 90, although according to her, she was perpetually 39 (and had naturally brown hair). She had a very short illness and left us much more quickly than any of us could have imagined. And while I’m relieved that she wasn’t long-suffering, I’m also kicking myself for not seeing her more during these last years. I can offer no good excuses for my lack of visits, just life and laziness, really. I’m sure this feeling of regret is a fairly standard reaction to the loss of a loved one, wishing you had given more now that you don’t have a chance to anymore.

But in her last days, I was able to spend time with her, and on her last night, my cousin and I gave her a very fitting sendoff, in a way only we could (in that obnoxious granddaughterly way). For that, I’m glad.

Part II:

As promised, there is no transition here, although my grandma did recently tell my dad she loved his barbecued ribs. That’s as good a reason as any for a post, I suppose…

I’ve been meaning to post these ribs again for a long time. See, I’ve already blogged about them here, but since my prior post was lacking an actual recipe and included photos that are incredibly embarrassing, it needed revamping. And chances are, since that post was only about a month into my blogging adventure, you probably didn’t see it anyway (unless you were my mom or one of the nine incredibly awesome people that threw me a bone with a comment on such a horrible post). So, here’s the new and improved version. I think it’s a little better…

This has become our go-to rib recipe and the results are perfect every time.

Barbecued Pork Ribs with Spicy Barbecue Sauce

1 3-lb rack of pork ribs

pecan wood chips, soaked in water (optional)

Spice rub:

salt

pepper

onion powder

garlic powder

cumin

coriander

ground mustard

chili powder

cayenne pepper

ground chipotle pepper

cinnamon

Sauce:

1 6-ounce can tomato paste

3 ounces cider vinegar

8-10 ounces water

1/2 cup brown sugar

1 tablespoon honey

1/2 teaspoon minced garlic

1/2 teaspoon onion powder

1/4 -1/2 teaspoon cayenne pepper

1/4 -1/2 teaspoon red pepper flakes

1 teaspoon salt

1/2 teaspoon pepper

For the spice rub:

Mix equal parts of each ingredient together. (For these ribs, 1 teaspoon each yields about the right amount of rub. Make a bigger batch to have leftovers.)

For the sauce:

In a small saucepan, whisk all ingredients together and bring to a simmer. Let simmer and reduce to a consistency you like. (I like it on the thinner side.)

For the ribs:

Trim excess fat from the ribs and remove the membrane from the underside. Sprinkle the spice rub generously over both sides of the ribs and rub in. Keep ribs in the refrigerator until ready to grill. (I usually do the rub several hours in advance.)

If using wood chips, place in a smoker box and into grill. Heat the grill to 325 degrees F.

Place ribs meat side up on grill over indirect heat and don’t touch them again for 90 minutes. After 90 minutes, glaze both sides of the ribs with sauce, starting with the rib side, and ending with the meaty side up again. Close the grill and let the ribs finish cooking for 15 more minutes.

Transfer the ribs onto a baking sheet and cover with foil for 30 minutes. When ready to serve, cut between each bone. Serve with extra sauce on the side for dipping.

Comfort food craving: Spicy Tomato Fennel Short Ribs 20 May 2012 2:19 PM (13 years ago)

Being on vacation has a way of making you crave home-cooked comfort food, even while you’re sampling new cuisine and tasting amazing flavor combinations. By the time we got home from our trip I was channeling my inner 1950’s male and just wanted baked potatoes, pasta, meatloaf, and roast chicken…basically, anything meaty and starchy.

And thanks to my doting daddy dearest, our first night home we got just that. Meatloaf and baked potatoes, all packaged up and ready to eat. How did he know that was exactly what I wanted? Might have had something to do with the text I sent him while we were driving towards home. Something like, “Mmmmmm…birthday meatloaf?” Subtle, huh? (I feel the need to note here that my mom replied to my text, “Dream on.” Thankfully she was not in charge of the meatloaf making.)

Because of a very busy first week back and my current penchant for meat and potatoes, things have not been very exciting in the kitchen. Although my mental notebook is full of things from our trip to experiment on and I hope to get to those soon. My taste buds have been inspired by Navajo dishes (hello fry bread and honey!) and New Mexican flavors. My kitchen is now stocked with fresh peppers and their dried counterparts; I will master authentic red chile sauce…someday.

Until then, more comfort food...

Spicy Tomato Fennel Shorts Ribs over Pasta

1 1/2 pounds boneless beef short ribs

1 large fennel bulb, diced

1/3 cup chopped shallots

4 garlic cloves

1 15-ounce can diced tomatoes

1 15-ounce can tomato sauce

1 cup white wine, divided use

1/2 teaspoon red pepper flakes

salt

pepper

flour

fennel pollen (optional)

canola oil

parmesan cheese shavings

cooked pasta

Preheat oven to 300 degrees F.

Trim fat off of short ribs, then season liberally with salt, pepper and fennel pollen (if using). Coat lightly with flour.

Heat a drizzle of canola oil in a large Dutch oven until very hot. Sear all sides of short ribs until browned, then remove from pot and reserve.

Sauté fennel and shallots in the same pot. When bottom starts to brown, deglaze with 1/2 cup of white wine. Cook until soft, add garlic and cook for 30 seconds more.

Stir in tomatoes, sauce, remaining 1/2 cup of wine, red pepper flakes, and season with salt and pepper. Place short ribs in the sauce mixture and bring to a simmer. Cover and cook in oven for about 3 hours, until fork tender and falling apart.

Remove short ribs from sauce and pull apart. Serve over pasta with sauce and parmesan cheese.

If you’ve got a comfort food craving, this dish has you covered. The short ribs are ridiculously tender and the sauce is rich and flavorful with hints of anise and spice. Don’t shy away from this because the weather is getting warmer… although to look at this meaty pasta dish you’d think it was a bit heavy, the tomato-based sauce actually lightens things up a bit. I would happily eat this one year-round.

Back from vacation and Strawberry-Amaretto Tart 16 May 2012 5:10 AM (13 years ago)

We’re back from our two-week road trip. I can say that now without talking about rabid dogs or worrying about burglars…

Coming back from vacation is rough. You almost need a transitional vacation to ease back into the real world where people actually expect things of you and your only task of the day isn’t to climb to the top of a mountain. (And then go have a well-deserved beer.) I know, I know…poor me. There probably won’t be a whole lot of sympathy coming my way for this one, huh?

Settle in...it's picture time!

To recap: 3200 miles, five national parks, four states, and a partridge in a pear tree. A lot of driving, a lot of hiking, and somehow we managed to squeeze in a lot of relaxation. If the spot that you keep thinking about is your favorite, I can say without a doubt that Zion National Park takes that honor. What I’d give to be back here:

Or to hike to the top of this again:

Okay, maybe I don’t want to hike up there again. That’s Angel’s Landing and something to the tune of 5 miles and almost 1500 feet in elevation gain. It involved hiking on a ridge so narrow that chains are installed along the way to keep hold of. I’m not going to lie…that one hurt a little.

The funny thing is that Zion is one of those places that you can’t exactly put your finger on as to why it’s so magical. It just is. Sitting on a huge expanse of grass, relaxing at the base of these enormous formations is inspiring and breathtaking. In fact, I just described my most favorite moment in the park. Not hiking to the top of one of these beastly rocks, but sitting in its shadow. It was truly amazing.

Onto Bryce Canyon, a whole different kind of incredible. This is one of those places you really have to see to believe, but this is what we spent a lot of time looking at:

The hoodoos are aplenty in this canyon, but the real fun starts when you actually make your way out ONTO them. We were perched out on our own little (actually massive) hoodoo. Completely alone, completely quiet and spectacular. Sigh.

Next stop: Capitol Reef. From what we had read, we weren’t expecting a lot from this park. Lesson of the day: don’t believe everything you read. Capitol Reef did not disappoint. It is full of incredible washes and changing scenery at every turn.

It’s also home to Cassidy Arch, as in Butch Cassidy. Apparently the Hole-in-the-Wall Gang hung out down in the Grand Wash. That little blue speck on top of the arch is me.

Natural Bridges involved more climbing than I care to remember right now. The fairly cranky ranger that warned us of the hikes being “not good” wasn’t too far from the truth. Don’t get me wrong; the bridges are amazing, but the getting back up isn’t.

Two very quiet days were spent in Monument Valley, and it couldn’t have come at a better time. Basically, we just sat on our balcony are stared at these sacred sandstone buttes in the middle of Navajo Nation. Sunrises fit for a postcard:

Not a bad way to spend our birthdays…

Okay, okay…enough of the trip photos. Onto the good stuff…food! This dessert should help ease us back into reality. (Or maybe a little nip off the ol’ Amaretto bottle would do the trick.)

Strawberry-Amaretto Cheesecake Tart with Almond Crust

Crust:

1 1/2 cups slivered almonds

1 1/2 cups walnuts

1/4 cup sugar

6 tablespoons unsalted butter, room temperature

1/2 tablespoon Amaretto

Tart:

2 small eggs (or 1 extra large)

4 ounces cream cheese

4 ounces chopped strawberries

2 tablespoons sugar

1/2 tablespoon Amaretto

1 tablespoon heavy cream

Glaze:

3 ounces chocolate (I used 60% bittersweet cacao)

2 tablespoons heavy cream

1 tablespoon Amaretto

For the crust:

Finely chop almonds and walnuts in a food processor. Add sugar and pulse to combine.

Cream butter in an electric mixer. Add nut mixture and Amaretto. Mix until well combined.

Press into a 9” tart pan with removable bottom. Refrigerate at least 1 hour.

When ready to bake, preheat oven to 350 degrees F.

Place on a baking sheet and bake for 15 minutes. Press down on crust with back of a wooden spoon, then bake 13-15 minutes more, until set. Let cool completely.

For the tart:

Preheat oven to 350 degrees F.

Combine all ingredients in a food processor and puree until smooth.

Pour into cooled tart shell.

Place on a baking sheet and bake for about 30 minutes, until set. Remove from oven and let cool slightly, then transfer to refrigerator to cool completely.

Do not glaze until completely cooled.

For the glaze:

Combine all ingredients in a small saucepan and heat over low heat. Whisk until chocolate is completely melted and mixture is smooth.

Pour immediately over cooled tart and spread with an offset spatula. Let set for a few minutes before cutting.

(Depending on how much space you have between the tart and the top of the crust, you may have some glaze leftover.)

This tart is as much about the crust as it is the filling. It’s thick, chewy and nutty, but cuts the richness of a typical cheesecake. The strawberry and Amaretto flavors are subtle but come through just enough for a hint of sweetness. If you’re expecting a standard graham cracker crust, this one probably isn’t for you.

**Don’t forget to enter my giveaway, open through 5/18, for a chance to win a $50 grocery store gift card. Enter here.**

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