That Girl Cooks

Carrot Muffins

2012-01-22T11:31:00.001-05:00

I really love muffins that are packed with delicious items -- apples, blueberries, raisins, carrots. What I don't like is the insane calorie count that comes with many of these muffins. I typically replace half of the oil in any recipe with unsweetened applesauce (homemade, of course).

This past week I have been craving carrot cake. Probably due to the fact that little j got a piece from a local bakery on Monday and shared a tiny little bite with me. But I can't really justify making a whole cake for 3 people, even though I have an amazing secret recipe. So I decided to do the next best thing: muffins.

I searched and searched for a low-fat, low-sugar recipe and finally decided to take a few different recipes and add my own twist. I got the calories down to 270 with 11 grams of fat per muffin* (still a bit high). In retrospect, I probably should have made smaller muffins. But I'll see how they turn out and possibly make a few tweaks again. They are in the oven right now and I can't wait!

UPDATE: They are good, but I have a couple ideas that will cut the sugar and fat: reduce the eggs to 2 whole and 1 egg white, increase the carrots to 12 oz., add 1/2 cup drained crushed pineapple -- and, of course, make 18 muffins instead of 12.

That Girl's Carrot Muffins

1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon salt
1/2 cup sugar
1/2 cup light brown sugar, packed
8 oz carrot, coarsely shredded
1/2 cup golden raisins
1/4 cup unsweetened shredded coconut
3 eggs
1/2 cup canola oil
1/2 cup unsweetened applesauce
1 apple, peeled, cored and coarsely grated

Preparation
Preheat oven to 350°. Prepare a muffin 12 (12 muffins) with either liners or light oil.

Into a large bowl sift together flours, baking soda, cinnamon, cloves, ginger, allspice and salt. Whisk in sugars. Mix in carrot, raisins and coconut.

In a separate smaller bowl, mix together eggs, oil, applesauce, and grated apple.

Mix the wet ingredients into the dry ingredients, stirring until just incorporated.

Divide batter between muffin cups (they will be quite full). Bake for 15 to 20 minutes; check with a tester.

Cool muffin tin on wire rack for 5 minutes, then turn out muffins on rack to cool at least 5 minutes more.

*I like to use this recipe analyzer to check nutritional values.

Garlic Bounty = Pickled Garlic

2011-12-30T13:03:00.000-05:00

Christmas always brings the best foods! Of course we have delicious meals, but I'm referring to stockings filled with spices, special salt, dried herbs, and lots of garlic from Arrowleaf Farms (Big J's brother and partner's farm in Oregon).

Lots of garlic!

As Big J and I consolidated our garlic stashes and decided that we probably couldn't use it all before it sprouted so we decided to pickle some. Pickled garlic is actually a pretty easy process, although it can be time consuming since the cloves have to be peeled and trimmed.

Cloves ready to blanch.

Thankfully that process is made a bit easier by blanching the garlic cloves for 30-45 seconds.


Naked cloves!

With the garlic prepped it becomes a matter of minutes!

Pickling Brine
(for about 12 heads of garlic)
2 1/2 cups white vinegar
1 cup dry white wine
1 tablespoon kosher or pickling salt (not table salt!)
1 tablespoon granulated sugar
1 tablespoon dried oregano

Bring brine to a boil over medium-high heat. Reduce heat and simmer for 1 minute. Add garlic cloves and simmer for another minute.

Have 8 oz jars prepped and ready to go. Spoon garlic into jars along with liquid. Leave about 1/4-1/2 inch of headspace.

To each jar add:
1 sprig rosemary
1 small bayleaf
10 peppercorns
1 dried chili pepper (optional)


My winter-over rosemary is pretty sparse!

Center the lids on the jars (carefully, because the pepper will want to escape!), and screw the jar band down to fingertip-tight.

Place jars in the canner (they should be completely covered in water). Return water to a boil and process for 10 minutes with the lid on. Remove lid. Wait 5 minutes, then remove jars, cool and store.

Our outdoor canning set up.

The original recipe I consulted stated that 12 heads of garlic would yield 5 8-ounce jars. We used about 22 heads and ended up with 7 jars. I'm looking forward to using the garlic in salads, as pickles, and also in martinis!

Yum!

Holiday Brunch

2011-12-10T10:20:00.001-05:00

Our good friends from grad school are moving away in a couple of weeks so we had them over for a "goodbye brunch" this weekend. I had thought about doing pancakes and a souffle, but seriously that is too labor intensive for something casual. Plus we are going Christmas tree cutting afterward, so I wanted something relatively easy.

A couple of years ago little j and I had brunch with Aunts A & S, and they made this amazing french toast custard. Yum! I changed it up a little bit in honor of the season and made it with eggnog and then made an cranberry-apple compote. It was the perfect combination of sweet and tart. This is a keeper and would also be perfect for Christmas morning.

That Girl's Eggnog French Toast Custard

1 large loaf white bread (french or italian works great, but the crust should not be too crusty)
4 cups eggnog
4 eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon salt

Pre-heat the oven to 350°

Cut the bread into 1/2 inch cubes.

In a large bowl, mix eggnog, eggs, nutmeg, cinnamon, and salt.

Butter a 9"x13" pan. Put bread cubes in pan and pour the eggnog mixture over. Push down lightly to make sure all bread is soaked in the eggnog.

Bake for about an hour. Check halfway through and lay a piece of foil over the top if it is getting too brown. A skewer inserted in the center should come out clean if it is done.

Thanksgiving Recap

2011-11-27T18:30:00.001-05:00

It's the Sunday after Thanksgiving and the three of us are in an extended state of food coma. Actually, I never really felt like I overate, but there was just so much food all weekend, not just on Thursday. Tonight we are eating relatively light -- leftovers, but not much.

In addition to the deliciousness that was our Pancetta-Sage Turkey (made even better with brining), we had our traditional Brussels sprouts, mashed potatoes, gravy, and stuffing, and cranberry sauce, we had snacks of cheese, veggies and dip, and cocktails. The evening was rounded out with a molasses pumpkin pie, apple pie, and maple pecan pie. Whew! This isn't even counting all the wine we drank!

Friday was filled with leftovers, beginning with pie for breakfast. Then we took a picnic to Pippin Hill Vineyard after a short stop at Albemarle Ciderworks.

Saturday we watched the UVa-Tech game (sad, sad, sad) and Bourbon Chicken-Liver Pate, and this amazing cheese where you cut the top off the cheese, add wine and bake it in the oven until melty goodness results. For dinner we has grilled flank steak, roasted butternut squash, orzo, and Brussels sprouts. Of course we had more wine.

We rounded out the family visit with Sunday morning crepes. Wow. Couple all that food and drink with not much sleep and you have one very tired family! But it was such a wonderful fun weekend I would give up even more sleep!

Thanksgiving Prep

2011-11-22T17:08:00.001-05:00

It is the Tuesday before Thanksgiving and I think this is the earliest I've ever started cooking. But that's a good thing. We have family coming in tomorrow night (woohoo!) and I wanted to be as prepped as possible so we could just relax over the weekend.

I am trying a couple new recipes this year and relying on some standbys. The new recipes include Pancetta-Sage Turkey, because really turkey AND bacon...what could be better. We are, of course, having mashed potatoes, brussels sprouts, and gravy. I'm going with my standby sage stuffing recipe because nothing says Thanksgiving to me like sage and cornbread. In fact, I took the cornbread out of the oven just a few minutes ago and promptly cut a piece for little j and another for myself. We are southern girls at heart, grandpa would be proud.

The smartest prep I am doing this year is to make pie crusts today so they have time to rest in the fridge for a full night. I'd planned two pies: a traditional apple and a molasses and spice pumpkin, but when I asked Big J if I should do one more pie and mentioned that I was thinking of pecan he jumped on it. So three pies it is. The pecan pie is actually made with a wheat crust and maple syrup. I made it last year and it is to die for.

So the turkey stock is simmering, one pie crust is made and the other two aren't far behind. Tomorrow will be busy, but productive. It's always a good day when I can spend it chopping, mixing, and cooking!

Productive Sunday

2011-11-06T17:05:00.000-05:00

Yesterday was the annual Virginia Vintage Apple Festival, and it is hard to pass up apples that are a dollar a pound, so we brought home about 45 pound of apples. Of course some of them are for eating, some will be used to make pies, but the majority became apple butter and apple sauce.

Our neighbor brought over about 10 more pound of apples, so we made a day of it. It was so fun we are also thinking about canning some more in the next couple of weeks.

little j adding spices to the apple butter

The result!

It was a long day, but the return is worth it.

Chicken and Dumplings

2011-10-31T08:57:00.001-04:00

We had our first taste of winter weather here over the weekend. Fortunately we didn't get snow, but we did get a lot of cold blustery wind and rain. We were all signed up to do the 5k "fun run" at little j's school on Saturday, but when we woke up to pounding rain it was clear that there would be nothing "fun" about it. Then little j's soccer game was cancelled, so we had an unexpected free day.

As we sat snuggled up in the living room watching season one of the Muppet Show (awesome birthday gift from little j's uncle and aunt) we talked about what to do for dinner. I suggested chicken and dumplings. Big J enthusiastically agreed as did little j, until it somehow became clear that we weren't talking about the Chinese dumplings that we often get (why we would have chicken with those, I don't know). So after some discussion we decided to go with our regular dumplings and hot and sour soup.

But I was determined to make chicken and dumplings the next day, and I was quite sure, despite her protests, that little j would enjoy it. While I was pretty confident that I had the "soup" part of the recipe down (I was thinking something similar to the pot pie filling) but I needed some dumpling guidance.

I read several recipes and finally settled on one from Simply Recipes. I learned that using cake flour for the dumplings was the key to fluffy morsels as opposed to hockey pucks (this has to do with the amount of gluten -- cake flour has less). And I decided to use the whole recipe, as opposed to making my own "soup" and the dumplings from this recipe.

The Js were both happy with the results. little j seemed surprised that it was as good as it was. I was as well, but I think I can do better. I wanted a bit more depth of flavor from the chicken and vegetables. So I will review my pot pie filling and see how that might be modified for this recipe, but I am definitely keeping the dumpling portion because they were tender and moist -- definitely something you'd look for in a dumpling!

Another Food Aversion Conquered

2011-10-18T20:53:00.001-04:00

Tonight I made beef stroganoff, one of my very favorite dinners. I was pleasantly surprised when little j walked into the kitchen where I was chopping mushrooms and stated, "Yum! Mushrooms." Next hurdle, shallots. She saw those and asked if they were going to be with the mushrooms. I told her yes, but assured her they were more mild than onions.

I was pretty certain that when all was said and done, she wouldn't like the dish. This was mainly because of the sour cream. But again she surprised me when she said, "Mom, this is really good." Wow! I feel great! There are days that I really like cooking and today was one. I need to work on my own version of the stroganoff, I'm almost ready to share the recipe, but I have a few tweaks to make. It helps to know it is a dish that little j will be happy to have again!

Quick Chicken Soup Update

2011-09-26T19:06:00.002-04:00

Tonight when I was getting ready to make chicken soup, I realized I didn't have enough stock in the freezer. Not a problem!

Typically, the stock I make takes about 8 hours, but if you don't have the time you can just throw a couple of chicken breasts (boneless, skinless) in a pot and cover them with water. Add a stock of celery and a medium size carrot, both broken into quarters, and then half an onion, also quartered (I don't even peel the carrot or remove the onion skin -- just give everything a good wash). Finally, add a bay leaf and salt to taste. Bring to a boil and simmer for half an hour. Remove the chicken and vegetables. Set aside the chicken for shredding and discard the vegetables. Strain the broth through a fine mesh strainer and there is the base for your soup!

If you like a bit more concentrated flavor, let the stock (with everything in it) go a little longer to reduce.

Dinner Stride

2011-09-25T12:36:00.000-04:00

I think I am finally hitting my stride with weekly dinners. There are still glitches, especially when something unexpected comes up, but generally I am feeling better about cooking. In the past when Big J has been out of town little j and I just ate whatever and I didn't really plan. Now that he is gone for four dinners a week every week, I have found that I do need to be more deliberate. Plus with our crazy busy schedules it just makes things easier.

The other thing I've done the last couple Sundays is to make two dinners. One for us to eat that day and another for Big J to take part of and me to use on Wednesday evenings after my class. That has really helped plan things out. Additionally it means that I have lunches throughout the week and I have less to do in the morning to prep for work.

I've also been really trying to use the slow cooker at least once a week. On Tuesdays little j has riding team from 3:30 - 6:30, so it is a little tough to cook dinner. The slow cooker really helps.

Also a big help: little j is becoming a bit more adventurous in her eating. For example, I am planning to make pasta with sausage and red grapes this week. In the past, little j would have completely turned up her nose and insisted on having plain pasta. But when I mentioned the dish this morning she thought it sounded good. That makes my life infinitely more interesting in terms of food and cooking.

Perfect Fall Dinner

2011-09-18T19:33:00.001-04:00

Yes, we had roast chicken (it is Sunday, after all). But we rounded out the meal with roasted cauliflower and a new butternut squash dish.

Roasted cauliflower is one of the best, if not the best, ways to serve cauliflower. It's easy and so delicious with all the caramelized goodness.

I also found a great recipe for butternut squash with red grapes that I was pretty skeptical about at first, but one bite made me a believer. But the grapes added a really nice dimension -- not too sweet, but a good acidic counterpoint to the very sweet roasted squash. This dish will find it's way back to our table several time. As a side note, it would also be good over pasta.

Chicken Noodle Soup

2011-09-06T19:20:00.001-04:00

I can't believe I haven't posted about chicken noodle soup before, especially since it is one of our staples. As mentioned (I think repeatedly), we more often than not have roasted chicken on Sunday evenings. Due to the holiday weekend, yesterday was our roast chicken day and we made two so Big J could take one to his apartment this week. So instead of using the usual 10-inch cast iron pan I used a roasting pan with a rack and chopped up some carrots, celery, and onion to put in the bottom of the pan so they would roast in the drippings. I also added a bit of water so they wouldn't burn in the 425° oven for an hour.

After the chicken was done and the meat removed, I put the carcasses back in the roasting pan (without the rack) and roasted everything at 400° for another hour. Then I dumped everything into a stock pot, added enough water to cover, put on the lid and put it back in the oven at 180° overnight. In the morning I strained out the bones and veggies and was left with a rich stock. Yum! As with all soups, a good stock is essential; while you can certainly make this soup with store bought stock, you will see, and taste, a vast difference if you make your own.

I refrigerated the stock to let any fat rise to the top to be scooped away before using it for the soup. Here's the soup recipe -- perfect for an evening when the remnants of a tropical storm have parked over your town!

That Girl's Chicken Noodle Soup

3 quarts chicken stock
2 boneless, skinless chicken breasts
1/2 tablespoon extra virgin olive oil
1 cup diced carrots
1 cup diced celery
6 oz. wide egg noodles
2 teaspoons minced fresh rosemary
1/3 cup sherry
2/3 cup cream (optional)
salt and pepper to taste

Bring chick stock to boil in a large pan. Add chicken breasts and poach until cooked through, about 5 minutes.

While chicken is poaching, heat olive oil in a saute pan over medium heat. Add carrots and celery and saute until just beginning to soften.

Remove chicken from broth and set aside. Add carrots and celery to the broth. Simmer for five minutes.

Add noodles to the broth and vegetables and cook until according to package directions.

While the noodles are cooking, shred or chop the chicken breasts.

When the noodles are done, add the sherry, chicken, rosemary and cream (if using). Stir and allow to warm (about 2 minutes).

Serve with a crusty bread -- this soup is perfect for dipping!

Serves 6-8

Creative Bag Lunches

2011-08-29T07:48:00.004-04:00

I've been really good about taking my lunch all summer, in part because there isn't much open on Grounds during the summer, but also because it is such a major expense to buy lunch every day. Plus I just eat healthier when I take my lunch. Here's the thing -- I really dislike sandwiches, especially deli meat sandwiches. It goes back to a single childhood incident involving a bologna sandwich that is forever burned into my psyche.

No matter, there are lots of other options. One thing I really like to do is take some sort of salad (chicken, tuna, etc.) and pack lettuce leaves on the side and make wraps. Here's a great option:

Asian-Style Mango Chicken Salad Wraps with Peanut Dressing

Salad:
1 1/2 cups diced cooked chicken breast
1/2 cup chopped water chestnuts
1 small carrot, peeled and shredded
1 celery rib, diced
1/2 cup diced apple
1 mango, diced

Dressing:
2 tablespoons unsweetened coconut milk
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon natural peanut butter
1 tablespoon water
1 teaspoon minced jalapeño chile (seeds removed)
1 teaspoon golden brown sugar
1 small shallot, minced (can sub a clove of garlic)

Bibb or Boston lettuce leaves
Chopped unsalted peanuts

Combine salad ingredients in a bowl and stir to mix.

Whisk together coconut milk, lime juice, soy sauce, peanut butter, water, jalapeno, brown sugar and shallot.

Spoon the dressing over the salad and mix well.

Pack nuts and lettuce separately. Sprinkle with nuts just before serving.

3 servings

Founding Farmers

2011-08-18T21:39:00.002-04:00

This week little j and I went up to inspect Big J's new office and meet his coworkers as well as take in some DC sights. Big J has the great to make reservations at Founding Farmers, an amazing restaurant that's been getting great reviews and has had dishes featured on the Food Network -- bonus, it's owned by the North Dakota Farmers Union.

It is a very DC restaurant in that it is sleek and modern, but it still feels homey with whimsical lighting and touches of interesting decor here and there (think ceramic pigs!). The menu is a good match with down home favorites like pot roast, fried chicken, and meatloaf, next to simple-made-upscale devil-ish eggs, bacon lollis, fried green tomatoes, and the simple house salad of iceberg lettuce.

But the standouts of the menu are mixed drinks made mostly of housemade liquors such as Founding Farmer's Rye. Big J immediately went for the Bone -- a spicy mixture of bourbon, lime, and Tobasco garnished with a bacon lolli. I chose the Farmer's Fizz with Plymouth gin, St. Germain, and Prosecco. little j chose Farmers' Lemonade, which was, quite possibly, the best lemonade I have ever had.

As we sipped out cocktails we snacked on the popcorn of the day - perfectly popped with a spicy barbecue. little j made her choice right away and went with the Hay and Straw, a housemade pasta with an artisan bacon, asparagus, peas, corn, and mushrooms. Big J chose the skirt steak and enchiladas. After much deliberation I went with the long roasted pork prime rib chop with two of the seasonal sides: roasted cauliflower with artichokes, and maple bacon greens.

Everything was incredibly well-cooked and, well, yummy. The pork was probably the best I had ever had -- it was cooked to perfection with a nice crust and tender meat. Big J's skirt steak was equally good. little j's pasta was delicious -- and for us it was a breakthrough, pasta with stuff! Normally she would choose plain pasta, but I told her that wouldn't be an option and she dove right in. (This was a good set up for future mixed pasta dinners.)

We ended the evening with dessert, even though we were full and had all requested take home boxes. At little j's request we chose the carrot cake. It was, quite possibly, the most moist carrot cake I've ever eaten and the cream cheese frosting was the perfect foil, not too sweet.

A special note on the service -- it was a bit slow to begin with but it picked up. When my entree came I had been served the wrong protein (pork ribs as opposed to pork chop). They were incredibly quick changing out my dish and our server was very apologetic. Also, as they were boxing up my leftover pork chop it apparently fell on the floor, so they made us a whole new pork chop to take home. Completely unnecessary, but very welcome. Especially because Big J has made three meals of our leftovers!

All in all, this was a great experience. little j asked several time if we could go back! Apparently, the breakfast/brunch is even better.

Not Quite As Planned

2011-08-10T21:15:00.002-04:00

I had a plan, I went to the store with a plan, and I executed to plan for two days. Then everything fell by the wayside. I thought I would be able to do some of the same dinners that we've always done, but, honestly, I just want something simple each night that doesn't take a lot of time and that little j will eat. And it should he healthy too. So with that in mind I am going to be coming up with some pretty easy, kid-friendly meals that don't come out of a box or freezer section.

I'm thinking that Rachel Ray probably has great ideas, but I'd like to come up with some of my own, perhaps retrofit some of my standbys.

Ideas from other moms are always welcome!

A Major Change

2011-08-07T18:04:00.004-04:00

Big J has a new job which will have him in DC during the week. If all goes as we plan, he will be here Friday night through Sunday night, then little j and I will have Monday through Thursday on our own. Cooking for two is definitely different than cooking for three, especially when one of the two doesn't like everything that is offered. So, gone are the days when I decide to do something a little different and have a back-up plan for little j. Instead, I need to plan our meals with both her and I in mind.

I'm a little nervous. No, really. This week my plans include rice, veggies, and egg; quinoa tabbouleh and shrimp; and burrito bowl. These are all things that she's not particularly excited about. But they are good and good for us, so this is also my opportunity to encourage her to challenge her palate. We'll see how that goes.

Tonight we are having our old standby roast chicken -- this is the perfect home comfort food for a day after long hours of travel. We also found some beets that we had bought from the farmer's market before we left (untrimmed, they are nearly indestructible), and I picked up some corn on the cob. No, we aren't having mashed potatoes and gravy, and I'm quite certain I will hear protests at the table from little j. After dinner I need to pop the chicken remains back in the oven in a pot of water for stock since I am nearly out.

While I was in Oregon I had a long conversation with my grandmother about cooking. It is interesting that I was giving her cooking tips. But she tends to make lots of food when she cooks and then freezes the leftovers. A good idea, but she has two freezers full of food that she never gets around to using. I suggested that she plan her meals out for the week and think about what is in the freezer as well as things she could use multiple times during the week in different forms (e.g., roast chicken, pork loin). Not only would it help her manage her food, it will also give her something to plan and do throughout the week. This was a good reminder for me to think about using everything I buy, know what is in house before I head to the store, and plan ways to use any potential leftovers.

I think the biggest challenge for little j and I will be getting in a routine. Were Big J did most of the clean up, little j and I will need to do it together. It will be good for us. I imagine there will be some whining on both our parts, but I know we can make it work.

Bibimbap

2011-06-27T19:39:00.002-04:00

Bibimbap (BEE-beem-bop) is a dish that I've made in the past, but I've never known to call it that. And, honestly, I didn't even know its origins until recently.

I've often made a rice and vegetable dish and topped it with a poached or fried egg. Through my research I've learned that this is a variation of Bibimbap, a Korean vegetable rice bowl. Although I don't follow a traditional way of cooking -- I have never used bean sprouts (yuck!), hot sauce, sesame seeds, sesame oil, or the traditional sizzling stone dish -- I think my version is good, and definitely good for you; imagine a ring of colorful vegetables surrounding whole grain rice and a farm fresh egg. It is the new food pyramid (or circle) realized on the family table. Plus it is the perfect recipe for "Meatless Mondays" with the eggs for protein.

The best thing about the dish, besides the fact that it is fun to say, is that it is customizable to every family member and you could use whatever vegetables you have on hand.

Here's my "Americanized" version of Bibimbap.

That Girl's Bibimbap

3 to 4 cups cooked rice (white rice is traditional, I like Black Japonica)
several garlic cloves, peeled and smashed
vegetable oil
2 zucchini, julienned
2 carrots, julienned
1 bunch spinach, washed and stems trimmed
2 cups sliced mushrooms
3 or 4 scallions, thinly sliced
1 or 2 eggs per person

While the rice is cooking prep the vegetables. Preheat oven to 200°.

Heat a nonstick saute pan over medium high heat, add a splash of oil (eyeball it, but don't overdo it!). When the oil is heated add the smashed garlic and cook until golden brown and the oil is infused. Remove the garlic from the pan and discard. Add the spinach and a pinch of salt; saute until wilted, about 3 minutes. Remove spinach to a large serving plate that is large enough to hold all the sauteed vegetables and place in the warm oven.

Continue with each vegetable individually in the same manner, using a fresh smashed clove of garlic for each vegetable. (I don't use garlic with carrots, but that is an individual preference.) However, leave the scallions uncooked.

Fry or poach the eggs.

Place a serving of rice on the center of each plate and top with one or two eggs. Individuals can then choose what and how much vegetables to add around the rice. Traditionally the dish is thoroughly mixed before eating, but it is not necessary. Hot sauce (traditionally made from gochuchang) is a good addition, but again, based on taste.

Serves 3-4

Pasta Fail

2011-06-24T11:20:00.002-04:00

I know, I don't often write about my failures, but I probably should. At least to remind myself that all is not yummy in the world!

Last night I made Pasta with Cherry Tomatoes, Basil, Lemon, and Clams. Yeah, not so great. I will admit that I didn't use as much lemon juice as it called for. But that was mainly because I knew Big J wouldn't like it. Well, it wouldn't have mattered, because he didn't really like it anyway.

I can't really say exactly what the problem was, but there was really no flavor. Perhaps it was because I used whole wheat pasta. But I don't think so. I don't know. It just wasn't that great. And frankly, I don't even think I want to spend the time making it better. That really says it all.

Happy Midsommer

2011-06-21T14:45:00.004-04:00

It's no secret that I have an inexplicable fascination with all things Swedish. Perhaps because we know several people from Sweden, perhaps it is because of my fair skin and dislike of hot weather. Regardless of the reason, today is the first day of summer, the longest day of the year, summer solstice, or midsommer (in Sweden) and I am feeling the need to celebrate.

We were invited over to celebrate midsommer with our Swedish friends a couple years ago and I must admit that I do like herring, new potatoes, and strawberries. And I would not say no to aquavit. So this particular holiday/tradition has stayed with me.

With Big J out of town there's really no reason for a big feast, so little j and I will be celebrating with Swedish meatballs, rice and asparagus and a special dessert (princess cake for little j, key lime tart for me).

(Note: You will notice some resemblance to my Italian meatball recipe. It's true, but there are some slight changes. And little j loved the meatballs!)

That Girl's Midsommer Swedish Meatballs

1 1/2 slices fresh white bread, crust removed
1/4 cup milk
3 tablespoons butter
1/2 cup finely chopped onion
1/2 lb ground pork
1/2 lb ground chuck
1 egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon nutmeg
ground pepper
1/2 teaspoon dried thyme
2 cups beef broth, heated
1/4 cup all purpose flour
1/4 cup heavy cream
1/4 teaspoon cider vinegar

Preheat oven to 350°.

Tear the bread into small pieces and place in a bowl. Add milk and then set aside.

Heat one tablespoon of butter in a medium saute pan over medium heat. Add chopped onion and saute until soft. When done, place onions into a large bowl (set aside pan, but don't wash or clean out).

To bowl with onions add ground pork, ground chuck, egg, salt, allspice, nutmeg, salt and pepper. Mix thoroughly with fork or hands.

Prepare a sheet pan by spraying cooking spray or lightly oiling. Form one ounce meatballs by hand and place on sheet pan. Bake for 20 minutes.

While meatballs are baking, heat remaining two tablespoons of butter in saute pan over medium heat until foam subsides. Whisk in flour and cook for one to two minutes. Whisk in time. Slowly whisk in beef broth. Bring to a simmer and cook to desired consistency. Whisk cream into gravy at a steady stream. Whisk in cider vinegar. Return to a slight simmer and turn heat to low. When meatballs are done add to gravy.

Serves 4-6

De Ja Vue?

2011-06-19T21:24:00.002-04:00

For Father's Day, Big J asked me to make duck. I looked at a few recipes and found a recipe for duck with raspberries. Yum! Well, I went to the butcher to get the duck and demi glace and unfortunately they were out of demi glace. No problem, I could easily find a new plan. And I did. I did a simple pan roasted breast. We also had mashed potatoes with divine gravy made from the duck pan drippings, and green beans.

little j said she hadn't had duck before, and Big J and I told her that she had and I remembered cooking it, but I didn't know exactly when it was. A quick look at my blog revealed that it was on Big J's 40th birthday and I made the duck with raspberries. Apparently my subconscious thought it was pretty good since I planned to make it again tonight.

I will say, however, that I cooked the duck much better tonight than before -- it was crispy where it should be. But it was just a tad overdone. I think I could have taken it off about a minute sooner. Next time . . . perfection.

Broccoli Pesto

2011-05-16T20:19:00.003-04:00

This may not look that good (totally my iPhone camera, I'm sure), but it is so delicious! And to top it off, it's really easy. Okay, it's not really called broccoli pesto, but that basically what it is. It's really "Leaving-Home Penne Rigate with Broccoli."

I served it with a mild Italian chicken sausage, which was a nice compliment. We had enough left over for two lunches and I ended up chopping up the sausage and adding right into the pasta. Perfect for the at-work microwave and lunch at the desk -- which I will be enjoying tomorrow as I finish my grading!

I think this recipe could be modified in a number of ways: toasted pine nuts, shredded chicken or pork, peas instead of broccoli, ham or prosciutto, fresh herbs (in addition to the broccoli), canned tuna, maybe add in some grilled/roasted/sauteed vegetables after mixed up. I think I would definitely add some garlic next time -- roasted or confit. So many options!

If you happen to try it out and make changes, let me know!

Pasta Primavera

2011-04-24T20:54:00.004-04:00

We eat a lot of pasta at our house and I am always looking for new preparations. In the most recent issue of Cook's Illustrated they had a recipe for pasta primavera. The reason I've never attempted it is simply because I don't really care for pasta with cream sauce, especially with fresh vegetables.

But the intrepid researchers at Cook's came up with the perfect solution: treat the pasta the same way you would risotto. Ingenious! So that's what I did. When combined with oven roasted vegetables and some Parmesan it is as rich and delicious as if you had added cream.

So here's the recipe!

That Girl's Pasta Primavera

1 lb Farfalle
2 tablespoons olive oil
1/2 cup dry white wine
5 cups vegetable stock, warmed

1 tablespoon olive oil
2 carrots, cut into matchsticks
1 red bell pepper, sliced into strips
1 zucchini, sliced into strips
1 bunch asparagus, cut into 2-inch pieces
(or any vegetables in season, I also like to add peas)

1/4 cup grated Parmesan, plus additional for serving
1 tablespoon lemon zest
1 teaspoon lemon juice

Preheat oven to 400°. Toss prepared vegetables in olive oil and place on a sheet pan. Roast for 15-20 minutes. The vegetables should still be relatively crisp.

In the meantime, heat oil in a dutch oven/pasta pot over medium high heat. When oil is hot, add pasta and saute for about 5 minutes, stirring regularly. Do not let the pasta burn. Add wine and cook until absorbed. Add stock and bring to a boil, reduce heat and simmer, stirring frequently.

When most of the liquid is absorbed (it will look like a light sauce) and pasta is cooked (10-12 minutes), remove from heat and add the Parmesan, lemon zest and lemon juice. Stir in the vegetables and serve with additional Parmesan.

Serves 4-6

Someone's Been Reading My Dream Journal

2011-03-28T19:09:00.002-04:00

How did I not hear about this earlier: pies and cobblers baked in jars. (See here and here.)

little j has her school carnival coming up in a month, and (as if I didn't have enough to do) I'm thinking about making a few of these for the cake walk. (Why isn't it a pie walk?) Who doesn't want their own personal pie or cobbler to carry around? And, given my love of all things fruit with a delectable crust, these have my name written all over them. If I do end up making them for the carnival, I know where I'll spend my cash!

Frittata

2011-03-24T19:48:00.003-04:00

It's no secret that I like eggs -- I would have them for every meal if I thought I could get away with it. I especially like doing an egg dish for dinner because it is a different protein and there are so many options with the egg. Sometimes it's quick -- last night we had an easy (read: non authentic) version of heuvos rancheros. And tonight I had a frittatta planned -- a little more work, but not much and definitely worth it.

The thing about frittata recipes is that so many call for heavy cream or lots of cheese. Of course those frittatas taste amazing. But we're working really hard on healthy eating that I searched for a recipe that was on the lighter side. The Simply Recipes website has never failed me, and this was no exception. A quick search turned up Spinach Frittata, a delicious combination of spinach, sun-dried tomatoes, and goat cheese.

It was easy, it was fast (under 30 minutes to get dinner on the table), and it was beautiful. I am regretting that I didn't take a picture. Even better, there's plenty left over for my lunch tomorrow!

Success!

2011-03-12T14:34:00.003-05:00

Our twelve days are over! We are actually feeling pretty great. I've been thinking a bit about what I would take away, food-wise, from the last 12 days, there are a few things. First, I've gotten used to black coffee, so I don't think I'll go back to adding 1/2 & 1/2. I haven't missed bread that much and I'm really okay with not having sweets. These are all good things!

I did miss dairy (in fact I cheated a couple times with yogurt). I missed egg yolks. Well, eggs in general because I didn't see the sense in eating just egg whites. And I missed cheese. Even though I missed cheese I can see the sense of not eating as much cheese as I had been. But I miss having some Parmesan now and then. And I also missed wine.

A couple things about wine - Big J and I were saying that if we don't drink during the week then we can justify spending more money on wine/beer/etc on the weekends. Good point.

So this morning Big J and I sat down and planned out our weekly menu, which looks similar, in spirit, to last week's. Of course we are splurging on corned beef and cabbage and Irish soda bread on Thursday. The rest of week however we are having tuna tacos, grilled shrimp and soba noodles, chicken enchiladas, and roast chicken. The key is to keep thinking about our portions, incorporating whole grains, and lots of vegetables.

The thing is that we eat healthy food nearly all the time. But over the course of these twelve days I've discovered that I can do better. That's my big takeaway.

Lunch with little j

2011-03-08T19:26:00.005-05:00

In my quest to design the perfect meatball sub, little j has assured me repeatedly that the ones at her school are delicious. I've waited patiently for several months for them to reappear on the menu. Finally today was the day. I threw out the food plan and made a date with little j.

I met her class in the hall on their way to the cafeteria and she was excited to have me there. Not excited enough to introduce me to all her friends, but she is a cool second grader, so I wasn't expecting too much recognition. I'd been in the cafeteria before, but not during lunch, so it was a little surprising when the smell hit me like a memory brick. Ahhh....the days of canned fruit and vegetables, mass quantities of government cheese, lunch ladies, and those little milks. Good times.

Yeah, it's all different now. Well, they still have all those things, but there were a couple of differences that I found downright irritating, if not disturbing. First, we didn't get the ubiquitous plastic trays. These trays looked the same but they were styrofoam. Styrofoam! Also, instead of scooping the sides onto the trays they were in plastic containers. So let's, just for a second, consider the massive waste going on here. little j did tell me that they only have those trays once a week when it is the dishwasher's day off. Still, it's unacceptable.

Second, they don't cook the food in the cafeteria. Rather, they cook the food in a centralized location and truck it to every school in the county. I don't know what I think of that. But it is what it is. Perhaps there aren't facilities at the other schools to cook, but I could clearly see the kitchen at little j's school.

Now to the food. It was, as one might expect, pretty bland. little j told me that the meatball subs weren't as good as they used to be. Good to know because they were pretty bad. The bun was essentially a whole wheat hot dog bun. The meatballs were dense little balls of flavorless beef (?), pork (?), mystery meat (?). And the sauce, well, I think they just opened up a can of tomato soup and dumped it over the meatballs. So, pretty mediocre at best. For my sides I chose green salad and pineapple. I will say that the green salad was good, but I didn't see the dressing and apparently if I had I wouldn't have wanted any (again, according to little j). The pineapple was your standard canned pineapple. little j chose salad and a Minute Made frozen juice thing. She rounded out her meal with chocolate milk.

But here's what I found particularly frustrating: for people who didn't choose the meatball sub there was the option of cheese bread sticks with dipping sauce (presumably the same "tomato soup" that they use for the subs). little j and I were about the only ones who chose meatball subs. So here's my question: other than the milk, where was the protein in the bread stick option?

I decided to talk to little j about making sure she eats a balanced lunch. I think she generally does make good choices, but I'm also sure there is time that her meal isn't as good as it could be. I know for a fact that she never chooses the vegetables because she has declared them "gross." This from a girl who loves her green veggies at home. That tells me something right there.

I'm torn between making waves and just worrying about little j because I know that the lunches the school serves is a lot better that what some kids get at home. On the other hand, they styrofoam, the plastic, the lack of balance! All things I'm concerned about, not just for little j, but for all the children at her school because if we start helping children understand how delicious healthy food can be at this age then hopefully they will make good choices as they get older.

And to the meatball sub -- I think I'll stick with my own recipe and work on finding some really good bread.

One more note: I can't believe I broke my food plan for that lunch! I did realize that I don't miss bread, so that's a good thing.

Court Bouillon

2011-03-07T19:00:00.003-05:00

Court bouillon just sounds fancy. And I would like to say that it is, but it's not. I was searching for a poached fish recipe today and came across Halibut in Spiced Court Bouillon. It had good reviews and was pretty simple, plus I had all the ingredients on hand.

I decided to do a little investigation into court bouillon -- What is it? What are it's origins? How did the name come about. A quick web search was not particularly informative, although I did find that Alton Brown did a full episode on poaching which included court bouillon. Alas, the episode was not online. Here is what I do know: it is essentially a quick stock using the traditional mirepoix. However the stock includes wine, vinegar, or lemon juice. The acid from the wine (or other option) serves two purposes: it helps draw out the flavor from the vegetable in order to reduce cooking time, and it holds the fish together (think of the same idea as adding vinegar to the water when you poach an egg).

The recipe I found calls for ground coriander and cloves which are not typical spices added to court bouillon. In fact, I omitted the ground coriander, but kept the cloves. Other aromatics such as thyme, tarragon, even, perhaps, lavender may be added. I kept this relatively simple since I had not done it before, but I feel confident that I could make it my own quite easily.

One change I did make was substituting chicken stock (homemade) for the wine in the original recipe, and I added the juice of one lemon to compensate for the missing acid. I did this only because we are on the crazy "no alcohol food plan" (can you tell I'm ready for it to be over? four more days!).

Big J brought some very nice grouper home from the fish market. I didn't quite know what to think because I haven't had much grouper and I've never cooked it at home. But it turned out to be a very mild, savory fish that even little j (who, up until now, only liked her grandmother's crappie) liked; in fact, she had seconds -- a first for us. I did find that because the fillet was of varying thickness that it didn't cook evenly, so next time I will be more attentive.

I paired the poached grouper with some Black Japonica rice and steamed green beans. The only thing that would have made it better would have been glass of Cardinal Point A6 with the meal -- 4 days!

A Different View of Food

2011-03-05T11:50:00.002-05:00

Last night as I was making dinner (grilled shrimp, pasta with sauce, sauteed spinach), Big J asked me if I wanted a glass of wine. I hadn't thought about it until he asked. Unusual, I know. But last Monday we, again, started the detox plan that I tried a couple times before (see this post and this post) and which I failed miserably at (see this post and then this post). This time I'm on day six of no alcohol, dairy, processed foods, or refined sugars. The good news: I've made it this far. The full-disclosure: I've had a little dairy in the form of a couple tablespoons of 1% milk in tea (I had a super bad headache and needed the comfort drink!) and a Siggi drinkable yogurt (unflavored). But for the most part I've stayed away from everything required. So when Big J asked me if I wanted a glass of wine, I was a little surprised until I saw his face -- he was totally kidding.

Thankfully, Big J is doing this with me, and I have to give him kudos because he was in DC on Thursday night and went to a barbecue place and didn't have a beer. Good for him!

A note about the Siggi drinkable yogurt -- it might be one of the best sources of protein I've found. The unflavored has only 45 calories, but 16 grams of protein. It's great for a breakfast protein or an afternoon snack. It's a new product in Siggi line of yogurts, which, though sort of spendy, are really good and definitely healthier in terms of protein (high) and sugars (low).

Even though this hasn't been easy, it's given me a little jolt and I'm more excited about planning meals and cooking again.

So I've spent part of the morning planning for the week and I'm trying a few new things while returning to some favorites. We're even celebrating Fat Tuesday with Skinny Red Beans and Rice courtesy of Moosewood Restaurants Low-Fat Favorites. Then on Friday little J is going to a sleepover birthday party and that is Day 12 -- Big J and I will be celebrating with dinner out and some good wine, in moderation, of course.

Super Bowl Dinner

2011-02-06T16:53:00.003-05:00

One thing about living on the east coast is that the game occurs during dinner. So we don't have major snacks in the afternoon and instead focus on something that is relatively easy so we aren't taken away from the game. It took me a while to decide what to have this year. Big J nudged me toward Mexican when he brought home several avocados. It didn't take me long to suggest tacos and Big J completed the thought by requesting slow roasted pork. Done and done!

So here's the menu:

Slow-Cooked Carnitas Tacos
Hand-Mashed Pinto Beans with Cheese
Rajas con Crema
Guacamole
PBR with (or without) Spicy V8

Yum!

Monday Dinners with little j

2011-01-16T19:21:00.002-05:00

Mondays are my day to come home early and spend the afternoon with little j. Over the last 2 1/2 years we have been planning and cooking dinners together on and off. For Christmas little j received The Unofficial Harry Potter Cookbook, so she has been particularly excited about cooking. Last week we made the Lightly Season Broiled Chicken Drumsticks (Harry Potter and the Goblet of Fire, chapter 27), mashed potatoes and sauteed spinach.

This week we are making Breaded Pork Chops (Harry Potter and the Goblet of Fire, chapter 23) and Potatoes Baked in Their Jackets (Harry Potter and the Sorcerer's Stone, chapter 10), and some vegetable (carrots? sauteed chard?).

It's been fun looking through the recipes and remembering the scenes around meals. little j is particularly excited about making pumpkin juice. And we are even talking about having a themed party for her friends, which would be very cool. We even have our own Snuffles!

A New Year of Cooking

2011-01-03T19:43:00.003-05:00

I don't know how I got through the holidays without posting one time about holiday food. Honestly, I don't know that we did anything spectacular or out of the norm this year. We went to friends' home for Christmas Eve and made pasta -- complete with the moms tossing spaghetti strands across the kitchen to daughters. Good fun! Then on Christmas Big J did his annual smoked turkey breast. New Year's Eve was celebrated with cracked crab and champagne, followed by a New Year's dinner of baked ham.

I do know that with my job my cooking has changed. I don't feel the need to be as creative and fun as I did when I was in grad school. That is partly due to the fact that I'm making a monetary contribution and also that my time is more structured. I wouldn't say that I'm 8-5, but I definitely work a more regular schedule and I'm home a lot less.

So thinking about this year in food, I am going to focus on the simple. For instance, tonight we had chicken teriyaki, rice, and green beans. The dinner took about 30 minutes and, after Big J picked up chicken from the butcher, we had everything else on hand. The chicken recipe was from Mark Bittman's How to Cook Everything iPhone app, which I love and am pretty sure will be using on a regular basis.

The other thing about simplicity, frankly, is my need to shed a few pounds. While I love the complicated dishes, the velvety sauces, the cheese (Oh! The cheese!), I seriously need to have 6 days of healthiness with one day to splurge every week. Plus, I know I can make really delicious meals that don't add inches to the hips. Or as my grandmother once said, "You should just put that in your chair and sit on it, because that's exactly where it's going." Nice, Grandma!

Sometimes the best dinners . . .

2010-12-02T20:09:00.002-05:00

We didn't go to the grocery store this week, so we've been making due with what is in the house. Before leaving the office I was thinking about what to make for dinner and was coming up with nothing. I contemplated stopping by the butcher or the store, but didn't want the hassle. So, I went home to rummage. When I walked in the door I remembered that we had several packages of venison in the freezer from one of Big J's coworkers.

The packages weren't labeled well, but I picked one that looked like a loin (although labeled "small roast"). I sliced it in to 1/2" medallions and seared it quickly in a pan with a bit of butter and canola. I placed the medallions on a plate and covered them loosely with foil. To the pan I added minced shallot and sauteed, then added a 1/2 cup of beef broth and a bit of red wine and reduced. When it was down to about a 1/4 cup I took it off the heat and added a bit of butter then spooned it over the medallions.

little j, who has never had venison before, was skeptical, but she tried it out and liked it. Big J thought it was good as well. Paired with orzo, roasted Brussels sprouts, and a nice Merlot, it seemed like fine dining for a Thursday evening.

Must. Have. This.

2010-11-26T21:41:00.002-05:00

Bacon Dust! We were watching an episode of Man vs. Food and Adam, the host, was visiting a restaurant in Maine and they had french fries with bacon dust. Seriously! Bacon dust. So I did a little research and it is simply well-cooked bacon ground fine. That's do-able. What would I do with bacon dust? What wouldn't I do? I saw a recipe for homemade maple syrup marshmallows rolled in bacon dust. And while that violates my sweet and savory sensibility, it is so darn tempting. I've also seen drink recipes that use bacon and I can imagine using the dust on the rims of glasses -- I'm thinking a New Year's Day Bloody Mary with Bacon. There are endless possibilities. I'll definitely be reporting back on this one!

It's the most wonderful time of the year!

2010-11-23T21:23:00.003-05:00

Thanksgiving! My very favorite holiday because it is about family, friends, food, and not commercial in the least. At least if you don't count the crazy sales that now start the week of Thanksgiving.

We are having our good friends over for dinner and sharing the cooking. Our table will have some regular favorites that I am making: Honey Ginger Pumpkin Pie, Simple Roast Turkey with Rich Turkey Gravy, Sage Stuffing, and Spiced Cranberry Sauce with Zinfandel. A new addition is Maple Pecan Pie with Wheat Crust.

We are making our annual trip to Monticello, and we are hoping that it doesn't rain. We've always had such great luck, so we'll keep our fingers crossed.

Oysters & Wine

2010-11-14T17:42:00.003-05:00

Big J and I went to the Cardinal Point Oyster Festival this afternoon. What a treat! Cardinal Point is one of our favorite wineries in the area and when you match that with oysters from Rappahannock River Oyster Co. you can't go wrong.

little j spent the afternoon with a friend, so it was just Big J and I with a couple bottles of wine and steamed and raw oysters -- we didn't get our order in for fried early enough, so we missed out there. Oh, we also had oyster stew. Yum! We met Deborah Pratt, four-time World Shucking Champion. She told us she could shuck two dozen oysters in 2 minutes!

All in all, a perfect late fall afternoon.

Best. Gift. Ever.

2010-10-26T13:38:00.002-04:00

Well, best cooking-related gift. It even surpasses, although barely, the kitchen torch. Manual ice cream maker! WOOHOO!

Homemade ice cream has been a part of my life since, well, always. Growing up we had it at least once a year, but usually more often, although not so much that it wasn't a treat. Honestly, in the world of desserts, I can't think of many that I enjoy more than homemade ice cream. The key here is the fact that it is manual. Sure, there are the counter top models, the electric models, the Kitchen Aid attachment, but they can't compare to working for that creamy goodness.

Our first batch was a chocolate custard. Delicious, even though I'm not a big chocolate ice cream fan. And our second batch was a french vanilla, to be served with double vanilla cupcakes at little j's sleep over. Also delicious.

But we haven't found a recipe that is exactly what we want. For one thing, both the ice creams used eggs. While they were rich and absolutely yummy, I was looking for something a little less on the custard side of things. I know the my grandmother has an old book (adorned with yellowing scotch tape to keep the pages together); perhaps I can persuade her to make me a copy. Somehow an old fashioned ice cream machine just deserves an old fashioned recipe.

Final Meatball Update

2010-10-14T09:28:00.003-04:00

The recipe is finalized! This week I made the meatballs with a ratio of 2/3 ground beef to 1/3 ground pork. Perfection! At least according to little j who gave it two thumbs up -- her usual is just one thumb. We are now on the hunt for the perfect bread, but that's a little out of my control unless I want to make my own.

One note: if you can find a butcher that will grind the meat for you, have them grind the pork and beef together. For those C'ville readers I highly recommend The Organic Butcher in the Main Street Market. They will often grind the meat to order.

Meatball Update

2010-10-01T07:55:00.003-04:00

At the request of the Js I made the meatballs again. This time I used half ground sirloin and half mild Italian sausage. Yeah, it didn't work that well. They were okay, but too spicy for little j - she doesn't like the fennel seeds.

The next time I am going to use a mix of ground sirloin and ground pork. I'll report back.

According to Big J . . .

2010-09-23T13:55:00.002-04:00

The late supper I made last night was fantastic. Sometimes I ask myself, after a comment like that, if cooking complicated meals is worth it. Of course, as Julia says, it doesn't have to be fancy or complicated to be good. I think this is a good reminder as we head into fall and I am tempted by exotic/new/technique-heavy recipes.

So what was it I made? Huevos Rancheros. Simply a crispy corn tortilla topped with black beans, fried eggs, tomatillo salsa, and a dab of sour cream. I thought it was pretty tasty myself, but I am partial to the dish in general. Ordinarily I would add avocado, but had none on hand. I suspect there were two things that contributed to the yumminess of this particular dish: fresh organic eggs my superior frying technique. Certainly I would advocate the freshest egg possible -- and as I've probably said before, egg yolks are nature's delicate, decadent sauce.

But the frying can be tough. I have a simply method that insures a nice yolk and fully cooked whites: pre-heat the pan with a dab of butter on medium high (I actually use "6" on our electric stove). Crack the eggs into a bowl while the pan is heating. Once the butter is melted and not frothy (you know what I mean), add the eggs. Cover the pan with a lid. At about minute 3, begin to check the eggs. You will not have to flip them and I assure you the whites will cook. When they are cooked to your preference, slide them out of the pan onto your plate. Trust me....the lid does the work and you take credit for a perfectly fried egg!

Meatball Success

2010-09-13T19:08:00.002-04:00

little j likes meatballs. Actually, we all like meatballs. Accordingly I try to make them from time to time but have very little success. Until tonight, that is. There are a few things that I have learned need to be included: egg, parsley, white bread soaked in milk or buttermilk, grated Parmesan, and one special ingredient that may surprise you (see recipe). Let me reiterate a very important ingredient: WHITE BREAD. The fluffier (read: cheaper) the better. Why then is it so difficult to produce a good meatball?

Well, frying produces a nice crisp exterior, but the inside may or may not be done and they may or may not fall apart. The oven seems like a better method, but what really counts there is the size: too big and they don't cook through, too small and they dry up and fall apart.

I've been thinking about making meatball subs for a couple of days and this was a good time since I picked little j up at 3:30 and she was sitting in the kitchen doing homework while I had plenty of time to cook.

After consulting my various recipes and looking up a couple of new ones, I knew what I had to do. And, according to the Js, they were the best meatballs I had ever made. I have two minor regrets: 1) I used only beef and the next time I would use half beef and half pork or some variation thereof; 2) I didn't make my own sauce, but that's for another day since I am already comfortable with making sauce.

That Girl's Meatballs

2 slices white bread, crusts removed
milk or buttermilk (I prefer the latter)
1 pound ground beef (not too lean) or 1/2 beef and 1/2 ground pork
1/4 cup grated Parmesan
1 tsp kosher salt
1/2 tsp pepper
1/4 cup chopped Italian parsley
1 egg, beaten
1/4 tsp grated nutmeg

Preheat oven to 350°. Spray or lightly oil rimmed baking sheet.

Tear bread into bite-sized pieces and place in bowl. Add just enough milk or buttermilk to cover and let stand at least 5 minutes. Place beef (and pork, if using) in a medium bowl. Add Parmesan, salt, pepper, parsley, egg, and nutmeg. Squeeze excess moisture from bread; it will still be damp, but not soggy. Mix all ingredients with fork or hands.

Form mixture into golf-ball sized balls, a scant 1/4 cup, and place on prepared baking sheet. You should have approximately 18 meatballs.

Bake for 20 minutes or until cooked through. You can check with a bamboo skewer, the meatballs should hold together.

At this point the meatballs are done and can be added to sauce or served as is. You could also make the meatballs a bit smaller to serve as hors d'oeuvres. In that case, reduce the cooking time.

Fall Weather Foods

2010-09-07T15:12:00.003-04:00

It's getting to be the time of year when I start craving fall food: stews, pot pies, hearty soups. However, the weather is not cooperating. Today it is 93°, much to warm for a hearty beef stew. So, I am making a concession: chicken enchiladas. And here's the great thing, this morning I made the sauce, and grilled and shredded the chicken. All Big J has to do when he get home is assemble and bake. Could I have taken a short cut and used canned enchilada sauce? Definitely. But Rick Bayless's Creamy Enchiladas with Chicken, Tomatoes and Green Chile (Enchiladas Suizas) is much better than any I have ever had.

I have to admit that part of the allure of Mexican food, is the preparation. It takes time, it takes quite a few ingredients, but the end result is totally worth it, especially knowing the time it took to make it. And although it does take time, it is not particularly difficult (i.e., it's not rocket science, or even advanced math!).

The other thing is that it is the closest to authentic Mexican that we can get in Virginia. And I will go to great lengths for good Mexican food.

Grandpa's Steak Marinade

2010-08-16T08:54:00.003-04:00

When I was growing up we camped a lot. Our family had a cabin just north of town and we spent a lot of time there. Now, when I write cabin, I don't mean a gorgeous multi-room structure. I mean a small, one room, rustic, no electricity, no running water cabin. Most of our meals were cooked over the fire or a Coleman stove. It wasn't as rustic as a tent (that was the predecessor to the cabin), but it provided shelter, cots for sleeping, and a perfect place for drying wet snow clothes during winter camping.

One of my favorite food memories was steak cooked over the fire marinated in what we fondly call Grandpa's Marinade. I honestly have no idea of the origins of this recipe, although knowing my Grandpa he opened up the cupboard, mixed a bunch of things together and called it good. However it came about, it's delicious.

Our little family went camping in Shenandoah National Park this weekend. It was cool, wet, and not necessarily the best camping experience (on par for our family camping trips), but we made due with tarps, a warm fire, good food, and lots of laughter. On Saturday night we had sirloin steaks marinated with Grandpa's recipe. It was as good as I remember, and made even better grilled over the open fire and served with potatoes baked in the coals and a nice bottle of Zinfandel.

Grandpa's Marinade

5 ounces soy sauce
1/4 cup bourbon
1/4 cup brown sugar, packed
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 1/2 cups water

I've Been Waiting All Week for Grilled Pork Tenderloin

2010-08-12T17:39:00.002-04:00

This has been another miserable week for cooking and when I decided on pork tenderloin for one of our main dishes I didn't take into account that no one (i.e., That Girl) would want to stand over a hot grill with the heat index at 102〫. Well, we are going camping tomorrow, so it was tonight or throw the tenderloin in the freezer.

I didn't have time to brine the pork, but it was such a nice piece that I didn't need to. Instead I made a rub and barbecue sauce. I only used one tenderloin, but you could certainly add one or two more; you'll need to increase the rub, but there should be enough sauce. Here's the recipe!

Grilled Pork Tenderloin with Peach Barbecue Sauce

1 whole pork tenderloin (about 1 lb.)

Rub
2 tablespoons brown sugar
2 teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 teaspoon canola oil

Sauce
1/4 cup peach preserves
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon cider vinegar
1/2 teaspoon liquid smoke
pinch salt

Mix the ingredients for the rub and, well, rub it on the pork. Let sit at room temperature for 30 minutes while grill or coals heat up.

Meanwhile, mix the ingredients for the sauce in a medium saucepan. Over low heat, bring the sauce to a simmer. (Can be made a day in advance.)

When gill is ready, put the loin on and sear on all sides, about 2 minutes per side. Lower the flame and brush on sauce. Turn and sauce gradually until the internal temperature of the thickest part of the tenderloin reaches 145〫. Remove from grill and let rest for 5 minutes.

Slice and serve with remaining sauce.

Serves 3

Twist on Sunday Chicken Dinner

2010-08-08T21:35:00.002-04:00

We often roast a chicken on Sunday, but today Big J suggested beer can chicken. If you haven't tried cooking chicken this way I'd encourage it. Place like William Sonoma sell devices (vertical roasters) that seem to be fine, but why spend the money when a can works just as well.

Essentially you leave about half the beer in the can and place the chicken on it and roast it on the barbecue vertically. The beer steams and keeps the chicken moist while the skin becomes crispy and smoky. Yum! You could also use a regular aluminum can and fill it with wine, soda, water, etc.

We paired our chicken with local bi-color corn on the cob and a tomato, cucumber, red onion and feta salad.

Tis the Season for Salad!

2010-08-03T14:42:00.002-04:00

I think they should declare August "Salad Month." After all, who really wants to cook on a hot (and, in our case, humid) summer evening after a long day at work? Yeah, not me. This week our menu is filled with cool summer offerings and last night we had grilled chicken breasts and spinach orzo salad. Okay, the dinner did involve some cooking, but it was pretty minimal and this salad is definitely a keeper.

Spinach Orzo Salad

5 ounces (uncooked) orzo (preferably whole wheat)
1 tablespoon olive oil
2 tablespoons lemon juice
2 garlic cloves, pressed
1 cup grape tomatoes (quartered)
4 or 5 green onions, chopped (white and green parts)
2 cups baby spinach
1/4 cup fresh basil leaves, chopped
2 tablespoons toasted pine nuts
2 ounces goat cheese, crumbled

Cook orzo according to package directions omitting any additional olive oil. While orzo is cooking, mix olive oil, lemon juice and garlic in a large bowl. Add sea salt to taste.

Add drained orzo to dressing and mix. Allow the orzo to cool to room temperature, stirring occasionally to prevent sticking.

When orzo has cooled, stir in tomatoes, green onions, spinach and basil. Adjust seasonings to taste. Sprinkle pine nuts and goat cheese on top.

Serves 4

Meat!

2010-08-01T21:59:00.002-04:00

We've been on vacation for a week and haven't had much meat. And when I say meat, I mean beef. So tonight we decided to grill a top sirloin from our local organic butcher. The steak looked nearly perfect at just a little under 1.5 pounds and nearly 2 inches thick.

There were a couple options for grilling: simple salt and pepper, a nice rub (we have a great one we make with coffee), or something with garlic and herbs. I went with the latter and pressed three cloves of garlic and mixed in some kosher salt, fresh ground pepper, finely chopped rosemary, and a dash of olive oil to bring it all together. I rubbed the mixture on both sides of the sirloin and let it sit at room temperature for about half an hour (essential for a good steak) while the grill heated.

I grilled the steak for 7 minutes on each side and then let it rest, loosely covered with foil, while I grilled zucchini.

Big J sliced the sirloin, which had a lovely char if I do say so. It was perfectly medium rare. We had it with the zucchini, baked potato with a great cheese topping (a mixture of unsalted butter, grated cheddar, salt, pepper, and Arrowleaf Farms garlic powder).

A nice "welcome home" dinner carnivore style!

I Don't Generally Like Tacos, But . . .

2010-07-05T21:52:00.002-04:00

these Poblano and Mushroom Tacos are an exception. I've had some poblano chiles sitting around for about a week because I was planning to make chiles rellenos (I found a great recipe that is stuffed with goat cheese and baked), but it's been a little to warm to do all the prep required.

In the spirit of cleaning out the fridge pre-vacation, I found this recipe, but I did make a few changes: I added a couple cloves of garlic and sauteed the vegetables longer than indicated in the recipe. I also cooked up some black beans. Instead of filling the tortillas in the pan I fried them up and we filled our own at the table. Also, I left out the jack cheese, I thought it would be a little to heavy, and the feta on its own provided the right tangy counterpoint to the subtle heat of the chiles. The only other thing I would add would be a squeeze of lime or perhaps some fresh green onion.

Also, note to self (or request to readers) figure out how to make really good crispy taco shells. Mine come out soggy!

Food Aversions

2010-06-20T21:53:00.002-04:00

Tonight we had a great Father's Day dinner of grilled pork loin with garlic and rosemary, brown rice, and grilled zucchini. The dinner was marred only by the cantaloupe, which the Js assured me was much better cold. We had cantaloupe with our dinner last night as well, but wisely I chose not to partake.

Tonight was a different story. Convinced that the Js wouldn't steer me wrong I accepted the smallest slice from little j and took a modest bite. Holy crap! I could barely get it down.

There are very few foods that I dislike (ketchup, bananas, and bologna, to name three). Cantaloupe is most definitely on that list. It has been for a while, but for some reason I thought my tastes may have changed. Oh, they've changed. I now hate cantaloupe more than ever.

So the Js and I started to play a game -- this or that -- in which the respondent (me) has two choices (e.g., cantaloupe or honeydew), this is, of course, a forced choice. Big J gave me the option of cantaloupe or a hot dog with ketchup. Seriously, both disgusting (at least to my taste buds).

However, we did play with little j who is now pretty sure that she might try cheese and a fried egg. However, like me, she'll continue to stay away from bananas.

Garlic Scapes

2010-06-12T10:49:00.002-04:00

Each spring I look forward to garlic scapes -- the flowering stem of the garlic which appears in the spring. Generally this should be cut off the plants to allow the bulb to develop more fully (just like trimming of the flowers of herbs).

These tender little shoots of garlicky goodness are available for a very short time in the spring. Because they are fragile they don't travel well, and it is not likely to see these in stores; rather, they are commonly found at farmers' markets.

In C'ville we are fortunate to have a couple markets throughout the week and last Wednesday, Big J brought home a lovely bundle of the scapes. I've used them a few different ways (stir fried and grilled, for example), but my favorite has been in a carbonara with garlic scapes and peas. After cooking the bacon, I quickly sauteed the scapes then added the peas. When the pasta was ready I tossed them together and added the egg and parmesan mixture. After the sauce was done, I placed it is a serving bowl, topped the pasta with bacon and italian parsley from the garden. Yum! It was creamy with a subtle garlic flavor, enhanced by the sweetness of the peas. Wonderful! Now, if only I could get the pea harvest to coincide with the scapes!

THANK YOU!

2010-06-04T14:27:00.002-04:00

As you no doubt have noticed, That Girl Cooks have a new look! A big thank you to Ms. A for her fabulous design skills and superior understanding of how to navigate the whole redesigning the blog thing.

I, for one, am smitten! And it has inspired me to post more summer recipes even if this hot humid weather has sapped all the life out of my kitchen!

Ms. A: You rock!

You MUST Make This Burger

2010-05-27T19:20:00.002-04:00

We don't have hamburgers very often, in part because I really don't care for ground beef. However, since we have been going to the local organic butcher, I've felt a bit different. If I go first thing in the morning I can generally get it ground right in front of me. Yes, it's that fresh.

We didn't really go to the store this week so I've been making due with what we have and supplementing here and there. Last night I supplemented with ground beef and buns. Okay...this burger is quite possibly one of the best I have ever had. I'm really not exaggerating. They were moist, flavorful, and perfectly cooked (that part was all me!). One of the keys is to make the onions -- DO NOT leave out the onions!

Barbecue Hamburgers with Barbecue Onions

1 pound ground beef (preferably grassfed organic)
1/4 cup barbecue sauce
1 tbs Worcestershire sauce
1/2 - 1 tsp fresh ground pepper
1/2 tsp salt

1 cup sharp cheddar, shredded
4 hamburger buns

2 tsp olive oil
2 small onions sliced in 1/4 inch rounds (any kind will work, but sweet onion such as Walla Walla would be great)
1/2 tsp salt
1/4 tsp fresh ground pepper
1/2 cup barbecue sauce
1 tsp Worcestershire sauce

Mix first five ingredients and form into four patties.

Preheat grill.

As grill is heating, heat olive oil in saute pan over medium high heat. Add onions, salt and pepper and saute for about 8 minutes until onions become fairly soft. Add barbecue sauce and Worcestershire. Bring to a boil, reduce heat to low and simmer for 15 minutes.

When grill is hot, cook burgers (3-4 minutes per side). In the last couple of minutes on the second side, top with grated cheese.

Serve burgers on toasted buns topped with onions.

Serves 4

Antidote for Grumpiness

2010-05-21T19:54:00.002-04:00

I've been super grumpy all day and haven't been able to pin down exactly why. Big J has been out of town and little j and I have not been in sync. I picked Big J up from the airport late this afternoon and started to feel better as we spent some time talking and catching up. Unfortunately, little j came home as grumpy as when she left for school so my mood mirrored hers once again.

As the Js went off to the park and I was left at home to cook dinner I was feeling pretty resentful. But I was in the kitchen no longer than a couple minutes when I started to feel better -- the chopping, sauteing, prepping, all made me feel so much better. I had a purpose.

I've been staring at the cover recipe from the May issue of Bon Appetite for nearly a month, and I had all the ingredients on hand. The Fettuccine with Peas, Asparagus, and Pancetta was perfect for a warm spring evening, especially coupled with the bottle of Louis Latour Domaine de Valmoissine 2007 Pinot Noir that was a gift from my students.

Note to self: When things aren't going my way, cooking really does help!

Spring Jam

2010-05-08T14:07:00.003-04:00

After little j's soccer game we dropped by the pick-your-own strawberry field and bought 8 1/2 pounds of strawberries. It sounds like a lot, but when you are out picking they really add up fast. We were probably only out there 15 minutes. little j didn't want to stop picking, and I don't blame her. It's addictive.

But when we came home with all those strawberries I realized that there was no way would eat that many before they went bad. Plus I had just made a strawberry rhubarb pie yesterday, so I thought we might get sick of them in a couple days.

So, I picked a few with long stems out to dip in chocolate and then measured out enough for 8 jars of strawberry jam. There is something incredibly satisfying about making your own jam. It doesn't take long and you only need a few key pieces of equipment: a large pot, a jar grabber, and a jar funnel. The rest can be improvised.

I used the recipe from the Ball Complete Book of Home Preserving. The only change I made was to cut the sugar, and, in retrospect, I wish I would have cut back even more. The recipe called for 7 cups of sugar with 5 cups of mashed strawberries. I think I would use a cup of sugar for each cup of strawberries next time.

Regardless, it is still yummy and will be perfect on an English muffin or over a scoop of vanilla ice cream. Plus we still have about 3 pounds of strawberries left!

"A Failure Pile in A Sadness Bowl"

2010-04-14T18:44:00.002-04:00

I normally don't post about fast food, but I have to say that KFC has really gone over the edge with their Double Down. Seriously, does anyone need a chicken sandwich where the "bun" is made with two fried chicken patties and is filled with bacon, cheese, and some sort of sauce? Seriously, it's a heart attack waiting to happen.

And I might be late to the game here, but Patton Oswald's description of the KFC bowl is apropos to this sandwich as well:

Lucky!

2010-04-09T19:19:00.002-04:00

When I went to the store yesterday I was buying a couple bottles of wine, which turned into 6 bottles. That was fine since there is a 10% discount when you buy 6 bottles. But they had a "discount basket" and I got a great bottle of Indian Wells Merlot for a steal.

It went great with the yummy fillets Big J picked up at the local organic butcher, especially since he barbecued them with a little smoke. Oh my! That smoke added the perfect touch. And I made Grilled Herb Potatoes; those will make delicious leftovers tomorrow morning with fried eggs!

Dinner last night (halibut) was good, but it paled in comparison to tonight. And I am still marveling at my fortune in finding that great bottle of wine.

Homemade Garlic Mayonnaise -- Yum!

2010-04-08T17:37:00.003-04:00

I went shopping today for the first time in nearly two weeks; as you can probably imagine we were low on pretty much everything. I was immediately drawn to the first of the season halibut on sale, and "took the bait." (Ha!)

In looking for a recipe I considered grilling, but a thunderstorm was moving in and I wasn't sure how much propane we had left, so I found a recipe for Roasted Halibut with Garlic Sauce. Halibut and garlic? Sign me up!

The only thing I didn't like was that it called for jarred mayonnaise. Now, there's nothing wrong with jarred mayonnaise, but fresh tastes so much better and it doesn't take long at all. Seriously, it takes no more than 5 minutes.

After making the mayo I followed the rest of the recipe and served it with this lovely forbidden rice that I have been longing to try and finally found it on sale today and a broccoli.

There is plenty of leftover mayonnaise which would be great on sandwiches or fries or artichokes. (mmmmm..........artichokes!)

That Girl's Garlic Mayonnaise

2 cloves garlic, minced
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
1 egg yolk
1 tablespoon white wine vinegar
2 teaspoons fresh squeezed lemon juice
1 cup canola oil

Mash garlic and salt together in a medium bowel. Mix in mustard and sugar. Whisk in egg yolk. Combine the white wine vinegar and lemon juice and whisk half into the egg yolk mixture.

Whisking vigorously, add a oil to the egg mixture a few drops at the time until it begins to emulsify. Once that occurs, add oil in a slow and steady stream until just half a cup remains. Whisk in the remaining vinegar and lemon juice. Then whisk in the remaining oil in a slow stream.

Note: I use an electric whisk (such as this one) and it works great and cuts the whisking time.

"Duck the halls" for Big J's Birthday

2010-03-29T19:19:00.001-04:00

One of my food resolutions was to try preparing new meats and duck fits the bill, so to speak! Actually, we celebrated Big J's 40th birthday yesterday and I made the duck especially for him -- he's been asking me to do it for a while.

After combing through recipes, I decided on Duck with Raspberries, with Braised Fingerling Potato Coins, steamed asparagus, and an Oregon Pinot Noir.

Honestly, the duck wasn't as has hard as I anticipated. The key, of course, is to score the skin to help render the fat. The other key is to not overcook it, which, unfortunately, I did just slightly. I misread the recipe and instead of broiling 4-6 inches from the broiler for two minutes, I kept the pan in the middle of the oven for 4 - 6 minutes. So I am quite sure that I could have had crispier skin with just the right temperature meat had I read the directions correctly.

This was also the first time that I have made a pan sauce with demi glace -- oh what a wonder! It was rich and delicious, but not overwhelming due to the addition of raspberries and the raspberry vinegar.

And a note about the potatoes -- this recipe is deceptively simple, but produces the most divine, melt-in-your-mouth potatoes that I have ever tasted. Even little j, who doesn't ordinarily care for potatoes of any kind, loved them.

I predict that there will be more duck at our house in the future, and definitely more of the potatoes!

A Couple Food Thoughts

2010-03-28T09:28:00.003-04:00

Last night we went out to Tavola to celebrate Big J's last day of his 30s. I experienced heaven on a fork in the form of roasted garlic puree. I must learn to make this!

Also, after little j went to bed, Big J and I watched Julie and Julia. I have shied away from this movie simply because I didn't particularly care for the book Julie and Julia, although I loved My Life in France. The movie confirmed my feeling about Julie Powell's book, although Amy Adams is so endearing it was hard not to like her. Meryl Streep was a wonder, as usual, in her portrayal of Julia Child. I would have been much happier without Julie.

As it was, it reminded me why I continue to adore Julia Child and why I love to cook -- anything that is equal parts creativity and science and results in the sublime cannot be bad.

Sloppy Joes

2010-03-22T22:05:00.002-04:00

I cannot make sloppy joes without thinking of this:

But on to my recipe!

That Girl's Sloppy Joes

2 tablespoons olive oil
2 cups sweet onion, chopped
1 large carrot, diced fine
1 celery rib, diced fine
1 jalapeno, seeded and diced fine
1 pound ground beef
1/2 cup beer (nothing too bitter!)
3 tablespoons ketchup
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
Salt and pepper to taste

Hamburger buns

Heat olive oil in large pan over medium heat. Add onion, carrot, celery and jalapeno and cook until just beginning to soften, about 10 minutes.

Add ground beef and cook until all pink is gone, about 5 minutes.

Stir in beer, ketchup, tomato paste, Worcestershire, and garlic powder. Reduce heat and simmer until liquid has cooked down. Adjust seasonings.

Serve with toasted buns.

4 servings

Week's Menu

2010-03-22T08:39:00.002-04:00

I am headed to the store this morning and have been pouring over cookbooks to find flavor-packed easy weeknight dishes. And I realized that I am excited about cooking, simply because I am going to try some new dishes this week. Here's what's cooking:

Monday: Sloppy Joes, Broccoli, Crunchy Slaw Salad

Tuesday: Green Packed Stir Fry*, Brown Rice

Wednesday: Penne with Creamy Walnut Sauce*, Salad

Thursday: Heuvos Rancheros

Friday: Skirt Steak from Zacatecas*

Should be a good week! The dishes marked with * are all things I haven't made before. I am particularly excited about the stir fry which is from Super Natural Cooking. I'll report back later this week!

Preparing for Spring

2010-03-21T22:22:00.002-04:00

Last night at dinner Big J reminded us that the farmers' market begins in two weekends. little j immediately thought of spring onions and I immediately thought of garlic scapes. Last year we didn't go to the market as often and we should have. So this year I am hoping to go more often and plan our meals around what is in season.

We've also been going to our local organic butcher almost every week. Surprisingly, it has been less expensive and, unsurprisingly, the meat is much better. One thing I have found is that it is better to get meat there simply because we can get it in quantities we want. For example, last week I made meatballs and needed to 3/4 pound of ground beef and 1/4 pound of ground pork. Instead of buying them pre-packaged, I got the quantities I needed. So there was no waste and I paid for exactly what we used. Genius! I can also special order things and plan to put in an order for beef cheeks in the near future.

So, although I haven't posted in a while, I am hoping to find some time for new dishes and spring favorites! Stay tuned.

Hit and Miss

2010-01-16T20:07:00.002-05:00

Tonight I used a dozen eggs: four for pasta, five for pate a choux, and 3 for pastry cream. Seven of the eggs were worth it.

The pasta was sweet potato ravioli with sage brown butter. Delicious!

The cream puffs did not work -- I had the cream but no puff! And this is why I don't bake. I can't even begin to understand why the didn't puff up. The pastry cream, on the other hand, was good. Good...not great.

I also made another batch of chicken stock. Now that, I'm good at. I'm coming to the conclusion that I either need to give up on the baking or practice a lot more! Maybe I should leave the baking to Big J who has become quite the bread guy. We haven't bought a loaf of bread since before Christmas. Awesome!

That Girl's Turkey Chili

2010-01-12T10:06:00.003-05:00

It has been bone-chilling cold in Virginia lately, perfect soup, stew, and chili weather. Last night I made my family-favorite turkey chili. It is the perfect comfort food, and even low fat! Perfect for those cold winter nights when new year's food resolutions are made to be broken!

I almost always make cornbread to go along side, and last night I made some delicious honey cornbread muffins. They were a little sweeter than I normally make, but delicious and a good foil for spicy chili.

That Girl's Turkey Chili

1 tablespoon vegetable/canola/grapeseed oil
1 large onion, diced
4 garlic cloves, minced
2 teaspoons dried oregano
1 1/2 teaspoon ground cumin
1 - 1 1/2 lbs. ground turkey (all breast or a mix of breast and thigh)
1/4 cup chili powder
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoon salt
1 teaspoon cinnamon
2 bay leaves
1 28-ounce can diced tomatoes with juice
3 cups tomato or vegetable juice (spicy, if preferred)
3 15-ounce cans white beans, drained and rinsed

Garnishes (optional):
low-fat yogurt
chopped red onion
chopped cilantro
grated cheddar or jack cheese

Heat oil in heavy large pot over medium heat. Add onion and saute, stirring occasionally, until just beginning to brown. Add garlic, oregano, and cumin; let cook, stirring, one minute.

Increase heat to medium-high; add turkey. Cook turkey, breaking up with spoon, until no longer pink.

Add chili powder, cocoa powder, salt, cinnamon, bay leaves, tomatoes, and tomato juice. Stir to combine and bring to just a simmer. Lower heat and allow to simmer for 45 minutes.

Add beans and simmer for another 10 - 15 minutes.

Remove bay leaves. Serve with garnishes, if desired.

Cooking Plans for the New Year

2009-12-28T11:28:00.002-05:00

One thing I really love about Christmas is that I almost always get cookbooks, ingredients, and new kitchen toys. This year was no exception. Big J got me Ad Hoc and his mom got me Supernatural Cooking. Big J's brother and his partner sent me an ebleskiver pan and some exceptional spices made from their garden. Clearly there are lots of good meals on the way at That Girl's home!

Big J asked me last night what my cooking plans were for the new year. Here are a few things I would like to work on:

Cutting up a chicken. I really don't like touching raw chicken, let alone cutting one up. This is going to be a challenge!
Pie crust. I admit it...I'm not good at pie crust, and I really want to be!
Canning. I would love to do more of this in the coming year.
Fresh pasta. I'd like to be able to make a killer ravioli and learn more techniques for shaping.
Using whole grains. One of the things that I am excited about with Supernatural Cooking is learning about different kinds of grains and how to incorporate them into our meals.
New meats. I really want to cook duck; make beef cheeks; and generally experiment with some new (to me) and not so common meats and cuts of meat.

It could be an exciting food year!

Turkey Stock - New Method

2009-12-27T09:30:00.003-05:00

Last year I posted a roasted turkey stock recipe that has most definitely served me well. I recently read about the oven method for making stock and tried it out with a chicken carcass that I had thrown in the freezer. It was a simple and clean way to make the stock with rich flavor.

Our Christmas dinner tradition has been to smoke a turkey breast and this year, despite the remaining foot and half of snow and pouring rain, Big J outdid himself. The turkey was exceptional and even better the day after for sandwiches.

This morning I put the remaining bones (with plenty of meat) in the oven for stock. I have no idea how this stock with turn out, but I am hopeful that the smoke will impart a subtle flavor that will work well with a bean soup later this week. I'll be sure to report back.

On a related note: I really recommend holding on to bones from roasted meat. Making your own stock is actually quite simple and will make a noticeable difference in your dishes. With the oven method, it couldn't be easier to make several cups every other week to store in your freezer. When thinking about sustainable foods, it really makes sense to use every part of the food we buy.

Food Breakthrough!

2009-12-26T20:46:00.002-05:00

Tonight little j ate dumplings from Marco & Luca, a Charlottesville institution. She loved them! A whole new food world has opened up for us!

Snowy Weather Cooking

2009-12-20T18:58:00.002-05:00

This is day two of no driving because of the snow storm. By about 9 last night we had two feet of snow and we weren't getting out any time soon. In fact, the snow plows didn't even make it to our road today. It is likely that we will be able to get out tomorrow, but we can't be positive. We were running low on eggs and milk today, so Big J made the trek to the neighborhood store. It was surprisingly well stocked given that people in town tend to go crazy and buy up milk and bread before any weather event.

I asked Big J to look at the meat selection because we didn't really have any for dinner. He said that the meat section was pretty well picked over, but he did bring home a nice smoked ham. So I cooked that up and am making plans for additional meals with the leftovers: black bean and ham soup, quesadillas with ham, ham biscuits, and some sort of ham with grits dish. The possibilities are pretty endless and I realized that the ham was a really great choice in case we are snowed in a couple more days -- a distinct possibility.

To bake the ham tonight I made a glaze of apple butter, orange juice and Grande Marnier. It was perfect combination of sweet and salty and not a bit dry. Kudos to Big J for the ham. Now, about those 4 kiwi fruit he picked up . . .

The Great Beef Stew Search Continued

2009-12-07T09:20:00.003-05:00

Last week I got the a new issue of Cook's Illustrated and there was a recipe for "The Best Beef Stew." What makes it the best? Well, probably the fact that they make many, many pots of stew to come up with the right recipe and the fact that this one is modeled after Thomas Keller's stew. I can't pass up any recipe that mentions Keller, so last night I tried it out.

Here is what I learned in the process:

They don't sell frozen pearl onions at WalMart. (Don't ask.)
Anchovies boost beef flavor.
Bacon is not a substitute for salt pork.
Russet potatoes are not a substitute for Yukon gold potatoes.
I do not like peas in my stew. (Technically I didn't learn this in the process, I already knew it and, therefore, left them out.)
The secret to rich, glossy sauce is gelatin. No, seriously.
I really need to make veal stock.

Was this "The Best Beef Stew?" I don't think I would go that far. But there are a few things that I am going to keep from this round of cooking: anchovies, gelatin, and Yukon golds.

My next recipe to try is the recommendation from Sherri, perhaps incorporating some of my new found stew knowledge.

Also, coming soon: Chicken and Dumplings -- a rich sauce, sweet vegetables, and dumplings that don't stick to the roof of your mouth.

Thanksgiving with Friends

2009-11-26T08:09:00.003-05:00

We are having a pretty traditional Thanksgiving this year. We are hosting friends and it is going to be a relaxing affair with children playing, football on the television, and lots of good food. The weather should be nice, so I am hoping to be outside part of the day. Here is my contribution to the meal:
Simple Roast Turkey and Rich Gravy
Sage Dressing
Sauteed Green Beans
Roasted Brussels Sprouts with Pancetta and Garlic
Parker House Rolls
Honey Ginger Pumpkin Pie
Apple Pie

I Need . . .

2009-11-22T21:06:00.002-05:00

Well, lots of things actually, but right now in particular I'd like a good stew recipe. I made Beef Stew with Potatoes and Carrots tonight and it was very good, but way too soupy for stew. The only ways I can think to make the sauce thicker would be to flour the beef before browning or make a roux after removing it from the oven and defating (is that a word?) and straining the cooking liquid.

In any case, if anyone can recommend a nice hearty beef stew recipe I'd love to try it!

By way -- for those dear readers that made my turkey pot pie with Thanksgiving leftovers last year, you still have a couple days to make the best-ever turkey stock in preparation for gravy makin' on Thursday. I'm headed to the store tomorrow for my 6 pounds of turkey parts!

Chicken, Mango, and Rice....Oh My!

2009-11-15T17:20:00.002-05:00

Last night little j had a girl scout hot dog roast. Big J and I, while there and happy to assist, did not partake in the hot dog eating. For one thing, I just don't think roasting over an open fire made with duraflame is the best way to go. Most of the girls ended up with blackened dogs that were still cold. The marshmallows weren't much better. You could tell little j was a seasoned roaster because she refused to have hers black.

We got home about 6 p.m. with Big J and I hungry for something quick, easy, and flavorful. I had planned to make Chicken, Rice, and Mango, in Lettuce Wraps, but the rice takes 45 minutes and I didn't know if Big J wanted to wait. Thankfully, he did.

This was an incredibly easy and satisfying meal. The only change I made to the recipe was not tossing the chicken with lime vinaigrette -- I did, however, squeeze some fresh lime and drizzle a little olive oil over just-off-the-grill, shredded chicken. It was divine and I can see using that element of the meal with a variety of dishes.

One note about the dish in general: It is really easy to overload your lettuce leaf. It is sort of like loading up on toppings at Mamacita's Sunday night taco bar (you LG people know what I'm talking about!). You have to eat some with a fork before you can actually wrap the lettuce leaf around it!

Ants on a Tree

2009-10-26T15:31:00.002-04:00

Not to be confused with the ubiquitous "ants on a log," ants on a tree is a yummy concoction of noodles and ground pork. I first heard about this dish on NPR when the cookbook author, Matthew Amster-Burton, talked about his new book, Hungry Monkey. Of course I didn't write anything down at the time and it was a few months before I recalled and all I could remember of the recipe was pork, noodles and soy sauce. Of course I also couldn't find the recipe because I insisted on calling it ants on a log. Clearly celery, peanut butter and raisins is not a complete dinner. So, I just made it up as I went along.

As it turns out, my version, while in no way authentic, is pretty good. And (bonus!) little j will eat it all mixed together. Plus this makes for an awesome week-night meal that is quick, simple, and easy to clean up.

So here it is (if you want the "real" version, there are lots of recipes out there):

Totally Inauthentic Ants on a Tree

1 pound ground pork (can substitute ground turkey, if desired)
1 teaspoon fresh minced ginger
1 clove garlic, minced
1 - 2 teaspoons soy sauce, depending on taste
1/4 teaspoon red pepper flakes (optional)
6 - 8 ounces dried whole wheat spaghetti
One bunch scallions, minced (both green and white parts)

Cook spaghetti according to directions. While pasta is cooking, saute pork over medium heat. When pork is nearly done add ginger, garlic, soy sauce and pepper flakes.

Drain pasta and toss with pork mixture. Top with scallions.

Serves 3-4

Wine Update

2009-10-24T12:25:00.003-04:00

Remember my post about the $50 bottle of wine I accidentally bought? Well, last night we decided to open up in celebration of my birthday. It was worth the wait!

Catena Alta Cabernet Sauvignon Mendoza 2004 was lush with a long smooth finish. A definite treat. Plus any time I can try a wine that the Wine Advocate and Wine Spectator rate a 93 I will not pass it up.

WS says of the wine, "Gorgeous, streamlined, modern Cabernet, with cocoa powder, loam, fig paste and molten chocolate notes that glide over ripe, well-embedded tannins. Long, dark finish is really alluring." I concur!

Go-To Dressing

2009-10-24T12:11:00.003-04:00

We really like Caesar salad, but sometimes I don't want to have to deal with the eggs, grating all the parmesan, etc. My new go-to dressing has similar flavors but takes about two minutes. I like to put all the ingredients in a jar and just shake it up; it makes for easy mixing, good storage, and minimal clean up.

Here are the ingredients, use whatever portions suit your taste:

Anchovy paste*
Fresh-squeezed lemon juice
White wine vinegar
Minced garlic
Extra virgin olive oil
Fresh ground pepper
Shaved parmesan

*You could also used minced anchovy, but I normally have the paste on hand (a pantry staple).

Pork Chop Tip

2009-10-23T16:09:00.002-04:00

We rarely make pork chops, although I'm not sure why. But we decided to have pork chops this week and I found a recipe from Jaime Oliver: Old-School Pork Chops with Apples and Sage. One of the tips was to make a cuts along the fat side of the chop to help render the fat and prevent the edges from curling. Why, at thirty-something, am I just figuring this out now? It worked like a charm. The chops weren't fatty and that side of the chop was edible -- no chewy fat. I have to give props to Jaime: the combination of pork, apple, sage, and stilton was delicious.

Best Ever Clam Chowder

2009-10-19T19:17:00.003-04:00

When I was young my grandpa used to take me to get clam chowder at the local bowling alley on the occasional Friday. While the clam chowder was decidedly unremarkable, the time spent with Grandpa are some of my best memories.

The problem with most chowders, in my opinion, is that they are simply warm milk or cream with some butter, diced potatoes and clams. This is not my idea of soup. I like soup with body, lots of flavor, and chunks of goodness.

In my search for a delicious clam chowder recipe, I came across Emeril's Chowder of Love, an apt name for a hearty soup that is perfect for a chilly fall day. Of course I had to make it my own, and now I share it with you, with a nod to Emeril.

That Girl's Best Ever Hearty Clam Chowder

1/2 pound lardons
1 medium leek, white and light green parts only, rinsed well
2 medium carrots, peeled
2 celery ribs
1/2 medium-sized yellow onion
1 teaspoon Old Bay Seasoning
pepper
1/2 cup all-purpose flour
3 sprigs thyme
1 bay leaf
2 medium-sized russet potatoes, peeled
4 cups clam juice (or 2 cups clam juice and 2 cups chicken stock)
2 cups heavy cream
2 cans clams (baby, minced, your choice -- or more if desired)

Cook lardons in a large soup pot over medium-high heat until crisp.

Dice carrots, celery, onion, and leeks. Add to pot with bacon and rendered fat. Cook until beginning to soften, about 4 minutes, scraping browned bits from the bottom of the pan.

Add Old Bay and pepper. Add flour and cook two minutes. Add thyme, bay leaves, and potatoes. Stir to incorporate. Add clam juice and bring to a boil. Lower heat and simmer for 15 to 20 minutes until potatoes are ready.

Add cream and stir to warm. Add clams. Cook for another 5 minutes until warmed through. Check for seasoning, adding more salt and/or pepper if desired.

Serves 4 - 6

Sweet & Spicy Short Ribs

2009-10-05T15:18:00.003-04:00

I've been wanting to make this recipe for a while, but summer is not the ideal time for braised beef. With the turn to cooler weather and my relatively easier week (fall break -- no classes to teach!), I thought I would try it out. Also, I've been missing cooking. Since I've started teaching it seems the weeks just fly by with Big J cooking at least two nights a week, if not more. And then nearly two weeks ago we went to Oregon and last week we only made it to the store for milk, coffee, and cream (the essentials!). So, it really has been a while.

Of course I cook nearly every day in some way or another, but it has been a while since I have made a more labor intensive meal. Well, this meal isn't particularly labor intensive, but it takes some prep and it takes time to cook.

I made a few changes to the original, in part because I forgot to grab a couple things from the store, and also based on what I had on hand. I'm pretty happy with the results and little j, whom I thought would be skeptical, really liked it.

Sweet & Spicy Short Ribs

(note: I would make this a bit spicier for non-kids)
Serves 4

1/2 tablespoon olive oil
3 lbs beef short ribs
1 1/2 cups beef stock
3 tablespoons Worcestershire sauce
1/4 cup ketchup
1/4 cup barbecue sauce (spicy -- or add some hot sauce)
1/4 cup honey
1 cup crushed pineapple (you can use canned -- I used fresh because I had it on hand)
1/2 cup chopped pineapple
1 onion, quartered
4 garlic cloves, peeled and smashed
1 tablespoon unsalted butter
1 tablespoon flour

Preheat oven to 350〫.

Heat the olive oil in a large, oven-proof pan over medium-high heat. Brown short ribs on all sides (you may need to do this in two batches, so as not to crowd the meat). Set ribs aside and drain off excess grease.

While ribs are browning mix next 7 ingredients. Set browned ribs aside and pour sauce into pan scraping any browned bits from the bottom. Add onions and garlic. Then add ribs back in, stirring to coat with sauce.

Place lid on pan and place in oven. Cook for 2 hours. Remove lid and cook for another 30 minutes.

Remove from oven. Take out meat and bones and place in serving bowl, cover with foil to warm. Strain and de-fat juices. In a medium-size saucepan melt butter over medium heat. Whisk in flour and cook two minutes until golden brown. Slowly add sauce while whisking to prevent lumps. Bring to a simmer, whisking occasionally.

Serve with mashed potatoes.

(Note: Leftovers would make an awesome shepherd's pie!)

Spaghetti Puttanesca

2009-08-29T10:21:00.002-04:00

Any time we have the opportunity to have spicy food we take it. But it can be tough finding that opportunity with a small person in the house. Our best bet is to make a pasta sauce because little j doesn't always want sauce and is perfectly happy with olive oil and salt on her pasta.

Until a few months ago I had never made Puttanesca sauce -- boy was I missing out! Not only is it spicy, it's quick! I've looked at several recipes, and here is my take:

Spaghetti Puttanesca
serves 4

8-10 ounces dried spaghetti
4 garlic cloves, minced
1 tablespoon water
2 tablespoons olive oil
1 teaspoon to 1 tablespoon red pepper flakes (according to taste)
4 teaspoons anchovy paste
1 28-ounce can diced tomatoes, drained, 1/2 cup juice reserved
3 tablespoons capers, rinsed
1/2 cup pitted Kalamata olives, chopped course
1/4 cup minced fresh Italian (flat-leaf) parsley

Cook spaghetti according to instructions.

While pasta is cooking, mix garlic and water together in a small bowl. Immediately hear the olive oil, garlic mixture, red pepper flakes and anchovies in large skillet (not nonstick) over medium heat. Cook, stirring frequently, until garlic is fragrant but not browned, 2 to 3 minutes. Stir in the tomatoes and simmer until just beginning to thicken, about 8 minutes.

Drain pasta and return to the pot. Add 1/4 cup of reserved tomato juice and toss to combine.

Stir the capers, olives and parsley into the sauce. Pour the sauce over the pasta and toss to combine. Adjust seasonings if necessary and serve immediately, passing fresh grated Parmesan to top.

Tavola Review

2009-08-07T10:22:00.002-04:00

Last night Big J and I went to Tavola, a new restaurant in the Belmont area of Charlottesville. I think I've said before that I generally don't like going out for Italian food with very few exceptions. As it turns out, Tavola is one of those exceptions.

Tavola is a small, rustic neighborhood restaurant with just 37 seats. The decor is light punctuated by dark wood and copper, with an open kitchen and a small bar. It feels intimate, like eating a good friend's home. Which, in our case, is sort of true, since we know the owner/head chef and his wife.

We arrived around 6:45 to discover a completely full house. But we weren't on a schedule and we sat at the bar and enjoyed a glass of Leo Hillinger Secco sparkling pinot noir until a table came available.

We started our meal with Cozze ai Ferri -- skillet roasted mussels with garlic butter and parsley. They were divine. I had not thought of roasting mussles, but the method brought out and slightly mellowed the flavor of the mussels.

We next had Insalata Caprese -- a salad of heirloom tomatoes, basil and mozzarella. The chef uses locally sourced items when possible, so the tomoatoes were incredibly flavorful.

Four our main entrees Big J chose Spalla di Maiale alla Griglia -- fennel pollen-crusted pork shoulder, rosemary pesto, apple-fennel salad. Oh my! I don't know that I have ever had better pork. It had been grilled over wood and was cooked to perfection. The apple-fennel salad was a nice foil-crunchy, tart, and fresh.

I chose the Spaghetti alla Carbonara -- sausage, pancetta, egg, onion, pecorino cheese, black papper. I measure good Italian by the quality of the carbonara and this dish did not disappoint. It was light and flavorful with a nice spice from the sausage and black pepper accentuating each bite. Some carbonara recipes call for cream, which I think is a travesty and masks the fresh flavors of egg and pancetta. Done well, the egg produces a light creamy sauce that compliments rather than coats the pasta. This carbonara was done exceedlingly well.

We paired our meal with a carafe of 2007 La Bastide St. Dominique Cotes du Rhone, a delightful blend of syrah, grenache, and mourvedre.

We finished the meal with a light lemon polenta cake topped with summer berries and ricotta-black pepper cream. The cake was simple and moist, the berries obviously local and incredibly fresh. The ricotta-bleack pepper cream was an inspired addition with the pepper cutting through the sweet-tart berries and adding a lovely dimension to the dish.

All in all, it was a terrific meal. We will definitely be returning with little j in tow. With no entree over $20, it is the type of place we can go as a family or for date night without worrying about spending too much and with the guarantee of a good meal. In a town where restaurants come and go with a sad frequency, Tavola is one restaurant that could make its mark and become a fixed feature.

little j's S'mores In A Bowl

2009-07-11T19:38:00.003-04:00

little j really wanted to make dessert tonight and she, like most other kids, loves s'mores. Here's her s'mores-without-the-fire recipe.

little j's S'mores In A Bowl
3 graham cracker squares
3 marshmallows
3 squares Hershey's chocolate
Chocolate sauce
Whipped cream

Using three ramekins, crumble one graham cracker square in each bowl. Place chocolate square on top of the the graham crackers. Place one marshmallow in each bowl.

Microwave one at a time on high for 10 - 15 seconds (watch carefully because the marshmallow could burn!). Top with a drizzle of chocolate sauce and and dollop of whipped cream.

Enjoy!

Chicken With Smoked Paprika Yogurt Marinade

2009-07-11T19:24:00.002-04:00

Over the last couple of years I've used several recipes that involve marinating chicken breast or thighs in yogurt with spices. Tonight I came up with my own recipe and it was a hit!

Chicken with Smoked Paprika and Yogurt Marinade

1 cup plain yogurt
3 tablespoons olive oil
1 1/2 tablespoons smoked paprika
1/2 teaspoon ground pepper
1/2 teaspoon salt
6 garlic cloves, peeled and smashed
1 lemon sliced thin
About 2 lbs boneless skinless chicken breasts or thighs

In a medium-sized bowl mix yogurt, olive oil, paprika, pepper, and salt. Stir in lemon slices and garlic. Put chicken in and mix around to coat. Cover and refrigerate for at least one hour and up to 2 days.

Pre-heat grill for 15 minutes. Place chicken on grill making sure that each piece is coated with marinade. Grill until done, about 15 minutes, turning frequently.

Serve hot or at room temperature.

(Note: You can also make kabobs! Perfect little appetizers.)

Puttanesca

2009-06-19T09:56:00.002-04:00

I know, it's been nearly a month since my last food post. But since we are now officially into summer with all the fresh produce one can eat and the grilling/barbecue season more posts are promised.

But about that pasta sauce: Last night I made my first puttanesca. I know that I've had the sauce before, but I've never made it, and now I can't figure out why because it is so freakin' easy! Garlic, red pepper and anchovies* provide the pungent background flavor with the brininess of capers and Kalamata olives brightening the earthiness and taming the heat from the pepper flakes. It took me as long to make the sauce as it did to boil the pasta (key: have your ingredients chopped and measured before you start cooking).

*Anchovies, by the way, are really a cooks good friend. They get a bad rap, but they are really essential in a lot of dishes such as the puttanesca and Ceasar salad. I generally buy anchovy paste in a tube which lasts quite a while in the fridge.

Fresh Pasta

2009-05-17T20:45:00.003-04:00

Last week we had dinner at friends' home and I was reminded how good homemade pasta could be. little j was suitably impressed, evidenced by her saying that she wanted homemade pasta on this week's menu. Honestly, it's not so difficult that I couldn't make it during the week, but it is so much easier to use dried pasta.

Tonight I decided to make homemade pasta and went to Mario Batali's book and found an easy and simply delicious recipe for linguine with clams and pancetta. Since I hadn't made pasta in a while I had to get back in the groove -- so much about making your own pasta is in the texture. It is hard to describe, but you want a silky smooth dough before you begin to roll it out. I also remembered that nearly 24 inches is way too long for one noodle!

But even with the trial and error, it turned out great; and the clams were yummy! I actually made a double batch of pasta dough to use later in the week. Perhaps I'll even attempt the egg ravioli again later in the week....

My Sage Exploded!

2009-05-08T12:21:00.003-04:00

About a week ago I had this nice compact sage plant in my herb garden. Then we had a week of rain. I walked outside this morning (nearly blinded by the sun -- it had been so long since I'd seen it I'd forgotten how bright it actually was) and was immediately drawn to "The Sage Plant that Ate That Girl's House!" Okay, maybe not that big, but big enough to know that I need to trim and use some sage this weekend. So, for dinner tonight: Grilled Chicken Sandwiches with Apples and Sage Pesto. Super easy meal -- and all I need to do it grab some walnuts to make the pesto. Nice!

On a separate, but totally cool, garden note: I also was looking at the strawberry plants that I recently transplanted from awful garden spot to pot and the leaves had water droplets on each point. I am in awe of the symmetry of nature.

Mint Juleps

2009-05-02T17:14:00.002-04:00

It's Derby day and since I do live in the south we are ending our long day of working in the garden by watching the Kentucky Derby and drinking Mint Juleps.

There is some controversy surrounding the mint julep: were it was first made, to muddle or not to muddle the mint leaves, sugar vs. simple syrup, the type of whiskey to use. Like any traditional dish or drink there are variations by regions, towns, and families.

The important thing to remember about a mint julep is that it is basically pure alcohol. So drinker beware! But in moderation, they are incredibly refreshing on a warm summer afternoon.

That Girl's Mint Julep

2 teaspoons sugar
2 ounces club soda
15 or so thumb-sized mint leaves
3 ounces whiskey (your choice, but I like Makers Mark)
2 cups crushed ice
Mint tops for garnish

Place sugar into a 12 ounce glass. Add club soda and swirl to partially melt the sugar. Put in the mint leaves and use a muddler to press on the leaves, just enough to break the cell walls and release the oils into the sugar-soda mixture. Add whiskey. Top with ice and stir briefly. Garnish with mint tops. Makes 1.

Lemonaise

2009-04-27T21:40:00.002-04:00

I normally don't buy pre-made sorts of things like salad dressing, special condiments, etc. But I've been eying Lemonaise by The Ojai Cook. So I finally caved and bought some. Yummy! I've used it with tuna sandwiches, egg salad, fish sticks, and steamed shrimp.

It imparts a lighter, lemony (obviously), slight mustardy tang that will be great with summer dishes. Definitely recommend.

A Familiar Dish

2009-04-20T20:56:00.002-04:00

Tonight I made Garlic Chicken Scampi with Arugula out of one of my go-to cookbooks, The All-Natural Diabetes Cookbook. It is a fairly simply dish that takes about half an hour to prepare. But as I was doing the prep work I realized that it was surprisingly similar to my standard "new school tuna casserole" (tuna, garlic, lemon, capers, pasta, whatever-else-is-on-hand).

The fact that it is so similar is a good thing because it gave me ideas about variations on my own dish. One thing I really liked about the scampi dish is that the chicken cooks in the oven with garlic, scallions, lemon juice and olive oil in the oven then is mixed with the pasta. Then arugula and the scallion greens are tossed in and slightly wilted.

The arugula is such a great addition. It adds a nice peppery bite. Cooking the garlic also helps mellow out the bite and spiciness.

I think this dish lends itself to some great variations. My first variation is going to be using shrimp and maybe lime in place of lemon. I think this is going to be a keeper.

Buffalo

2009-04-15T20:48:00.002-04:00

I like red meat but I don't always like hamburger. However, what I've really enjoyed lately is buffalo burger. Tonight I made buffalo burgers seasoned with Worcestershire, liquid smoke, and pepper. Since we were out of propane, I cooked them in the grill pan on the stove. I topped them with a blue cheese mayonnaise (mayonnaise, blue cheese, red wine vinegar, hot sauce) and red onions sauteed in barbecue sauce. Delicious combination! Big J had his on a bun, I had mine sans bun. We both gave the meal thumbs up.

Potato Salad

2009-04-14T10:35:00.000-04:00

Last night I was planning to grill bone-in chicken breasts for dinner and was thinking about what sort of sides to have. Generally potato salad seems to be reserved for picnics, get-togethers, holidays, but I see no reason why it can't be whipped up for a regular weeknight meal. It doesn't take that long and it goes with just about anything grilled.

I've never been a big fan of "mixed" salads. I don't think I've ever had a macaroni salad that I liked, I shudder at the thought of any salad that contains both mayonnaise and cheese. However, a potato salad done right can be a thing of wonder. There are literally hundreds of potato salad recipes out there. How to pick? My preference is to think about flavor and texture combinations and start mixing.

One key I have found is to add some flavoring to the warm potatoes before adding other ingredients. Depending on the flavor profile you are going for you could add sweet pickle juice, red wine vinegar, apple cider vinegar, or a combination of sweet and tangy. Let the potatoes cool and soak in the flavor for at least 30 minutes (refrigerated, of course).

While the potatoes are cooling prep the rest of the ingredients. I like sweet pickles, celery, parsley, red onion, and hard boiled eggs. But some recipes include black olives, capers, green onion, bread and butter pickles, peas, bacon...the options are endless.

Then the dressing. Again, here I like to go pretty simple with mayonnaise and good old yellow mustard. But you could use any combination of mayonnaise, any type of mustard, sour cream, yogurt, even horseradish which adds a subtle heat. I prefer to mix the dressing, tasting as I go, before I add it to the potatoes. Also, some people like lots of dressing, I prefer to go light and let the main ingredients shine through (plus, I don't like it mushy).

So there it is, the perfect potato salad. It truly is whatever you would like. Some people, like me, prefer the most straightforward and simple tastes, but there are definitely other options. When choosing what to put in the salad it is also a good idea to think about what your main course -- do you want it to compliment the flavors or provide a foil (such as a tangy potato salad to balance out a sweet barbecue sauce).

This post doesn't even begin to cover the other potato salads out there (French, German, sweet potatoes, etc.), but since we are headed into summer grilling season there will be plenty of time for those!

Easter Dinner

2009-04-12T11:38:00.003-04:00

Other than coloring eggs and making Easter baskets we don't really celebrate Easter -- it's more of a "Welcome Spring" sort of day.

And for our dinner we are certainly welcoming spring:

Grilled Herb-Rubbed Leg of Lamb
Asparagus
Fingerling Potatoes with Saffron Aioli
Lemon Curd and Berry Tart

All I need to add is a couple deviled eggs made with horseradish (that deliciously spicy idea courtesy of Ms. S).

(More soon on the tart -- I've perfected this one over the years!)

A New Grill

2009-04-04T16:14:00.002-04:00

Our gas grill was about 8 years old, and we have been due for an upgrade for about a year now. We decided that with our generous tax return we would buy a new one this weekend. Although we haven't used it yet, I predict that the grill will get much use (at least 4 times a week) over the summer.

In anticipation of our new grill, we bought some very good looking grassfed sirloin tips. Big J went buy the store and picked up some vegetables to grill. I anticipate a good dinner!

A Fortuitous Dinner

2009-03-30T20:15:00.002-04:00

Last week I bought three lamb chops but for various reasons didn't get around to cooking them. So today, as Big J and I were planning our weekly dinners, we decided to get a couple more chops and fix them tonight.

I wasn't quite sure what I was going to do with them beyond grilling them either inside or out. I did a quick search on Epicurious and found a good sounding recipe for Spiced Lamb Chops with Mint-Mango Sauce. Fortunately, I'd picked up mangoes and a jalapeno and had mint on hand from last week. I also had all the spices with the exception of ground coriander, but I had whole coriander and made quick work of that in the spice grinder.

So I was all set. Honestly, given the amount of ingredients in this particular dish, it was amazing that I had everything on hand.

The dish came together easily. It took perhaps 15 minutes between mixing the spices and prepping and grilling the lamb. Big J and I agreed that the lamb, which I can humbly say I grilled to perfection, with it's fragrant and complex rub, was delicious. The mint-mango sauce was also good, but we didn't feel that it paired as well as we would have liked.

On the upside, we are having shrimp later this week and the sauce will be delicious with grilled shrimp.

I served the lamb with rice, a tomato and cucumber salad, and sauteed zucchini.

Oh yeah, I'm a quitter, but I really want to be a loser

2009-03-23T21:07:00.002-04:00

Okay, my second time trying this no-dairy, no alcohol, no bread meal plan...I made it 4 days. I won't make excuses, but I had a hell of a week at work and I was just starting to resent that I couldn't eat yogurt, have cream in my coffee, or enjoy a glass of wine after a particularly crappy day.

So new plan -- A few years ago, Big J and I went to see a dietitian. It was, possibly, the best thing we could have done. We both lost weight, learned a better way of eating that was sustainable, and felt good about ourselves. So here I am, about 10 years later, starting that food plan again. The plan is based on the diabetic exchange plan, and more than a diet it is a way of thinking about what you eat and what portions.

The best thing about the plan is that it exemplifies the concept of "all things in moderation." I get cream in my coffee, I can have cheese and yogurt, and I can have a glass of wine because it all fits into the plan.

One thing I did learn over the past week: It is really easy to eat without knowing it. Last Wednesday little j had some pretzels in her pocket and ate all but two, which she put on the kitchen table next to me while I was doing some work. Ordinarily, I wouldn't think twice about eating them, but in this case, I couldn't have them. It really caused me to think about how many times per day I put something in my mouth just because it is there -- the stray pretzel, the last tater tot, whatever. I don't graze while I'm fixing dinner; instead I have a small snack and a glass of water before I start, then I keep a glass of water close by. It's the little things that add up. (That and a crazy dissertation-induced Cheetos obsession, but I guess I can't use that excuse any more!)

Two Thoughts

2009-03-22T09:07:00.002-04:00

In my last post I mentioned that I had made organic tater tots for little j -- and then today in the NYT there is this interesting article by Mark Bittman and how we eat; specifically that organic junk food is still junk food. Point taken.

The second thought concerns my recent meal of the cabbage, beans, protein, salsa. This morning I saw a recipe for Japanese Pizza. What a perfect base for almost anything! I was thinking that it sounded particularly good as a base for my own creation. Imagine how good it would be with shrimp and some lime -- or a pseudo fish taco with the cabbage as a base, lightly sauteed fish, cucumber, cilantro, and drizzle of your favorite sauce. Really, the possibilities are endless, and who doesn't need more cabbage in their diet!

Temptation!

2009-03-17T18:48:00.002-04:00

Day 2 and I'm doing well. But I made tater tots (organic) for little j's dinner and there are a few left on her plate . . . staring at me . . . I think they are calling my name . . . I will eat more vegetables!

P.S. I miss wine!

Odd, But Tasty, Lunch

2009-03-16T11:53:00.004-04:00

Day 1 is going well. I haven't been struck by cravings -- even little j's leftover donuts are still sitting around. I started off the morning with a bowl of oatmeal topped with strawberries and 1/2 a banana and two cups of creamless coffee.

After an apple around 10:30, I came home for lunch. I honestly had no idea what I was going to have, but knew that there was a mish-mash of leftovers in the fridge. So here's what I came up with:

I tossed some shredded cabbage with a little olive oil and lime juice and topped that with about 1/2 cup of warmed black beans (no seasoning), about 4 ounces of sliced sirloin (one of the best cuts of beef you can buy, lean and delicious), added a couple tablespoons of a delicious tomatillo and avocado salsa we made for shrimp tacos on Saturday, and then squeezed a couple lime wedges over the whole thing.

Not bad my friends. In retrospect I could have added chopped red bell pepper and perhaps some cucumber. But I can definitely see this making a return to the lunch table!

New Food Plan

2009-03-15T20:31:00.005-04:00

So a few months ago I blogged about a new food plan. Yeah, that didn't go so well. But I am trying it again, this time with the support from Big J who just completed his first 12 days successfully.

So here's the deal: no dairy, no processed food, no alcohol, no bread. I can have lean protein such as chicken, buffalo, fish, egg whites; whole grain carbs like brown rice, wheat pasta, quinoa, and oatmeal; tons of fruits and veggies; healthy fats; and plenty of water and green and herbal tea. I can still have coffee, but without the usual 1/2 and 1/2.

I totally think this is doable. And it's only 12 days Hopefully by the end of 12 days I will want to continue to forgo the 1/2 and 1/2, but we'll see!

A Sunday Stew and A New Project

2009-02-23T07:26:00.003-05:00

I've been wanting to make Shrimp and Fingerlings in Tomato Broth since I first read it in The February issue of Bon Appetit. In fact, I had thought about making it last weekend for friends, but went with enchiladas instead. Well, I made it last night and is was yummy! Big J commented three times about how good it was, and that's how I knew he really liked it.

Although the recipe is relatively easy, it does take some time to cook down the onions, then tomatoes, and reduce the base with wine. But that time contributes to the deep flavor. It will absolutely make a reappearance on our table.

I served the dish with spinach salad. Although the salad was good, it wasn't "wow" good. Of course spinach is one of those amazing foods that should be on everyone's plate and Big J and I both love a good spinach salad. My new cooking goal is to come up with a really good salad recipe that leaves us both wanting more!

Poached (Not Boiled) in Oil

2009-02-09T20:14:00.003-05:00

Tonight I tried out a cooking technique that I've been wanting to try for a long time. I always hear about chefs poaching fish in olive oil and the fact that it produces superior fish. I've shyed away from taking on this technique primarily because of the amount of oil involved and the thought that it would produce oily fish (it doesn't).

Last week on Top Chef, the "cheftestants" were replicating dishes from Le Bernardin and being judged by Eric Ripert, chef and part-owner of Le Bernardin. One of the dishes involved poaching fish in oil (specifically: Escolar -- White Tuna Poached in Extra Virgin Olive Oil; Sea Beans and Potato Crisps; Light Red Wine Bearnaise) and, of course, I started thinking about it again.

This morning, I picked up some absolutely beautiful halibut and was thinking about how to prepare it. Ever one for simplicity I consulted Bitten and found exactly what I was looking for: Halibut and Root Vegetable in Olive Oil. Fortunately I had also picked up a new bottle of olive oil.

I didn't follow the recipe exactly, in that I didn't do the root vegetables. But I did use the poaching technique (with sliced garlic). First of all, keeping the oil between 180 and 200 degrees was incredibly difficult. For much of the time my oil hovered near 230 degrees. (Perhaps this constitutes "boiled" in oil.) However, I felt as though it was cooking properly (i.e., it wasn't frying) and so I did the best I could with controlling the heat.

Secondly, the halibut sort of fell into pieces when it was time to remove it from the oil. This wasn't a big deal. I set the fish on paper towels to drain before putting on my plate; I need not have bothered, because very little oil was on/in the fish. I squeezed some lemon juice over it and let it rest briefly. I then plated it and little j (sans halibut) and I sat down to dinner. I tried to persuade little j to try some, but it was a non-starter and she was much more interested in the artichokes I prepared.

Overall, I think this is a worthwhile technique for fish and something I would like to try again, although I don't know if two cups of olive oil for dinner for one is such a great use of resources.

Lima Beans with Wild Mushrooms and Chard

2009-02-02T12:34:00.002-05:00

This easy lima bean dish was vegetarian meal number three for the week and while both Big J and I liked it, I think we could agree that it needed some tinkering (and no, tinkering does not include meat!).

I actually just had a bowl of leftovers for lunch and it was much more flavorful than it was the first time. The downside is that the card was a little sad looking (read: drab green).

I actually had a tough time finding the large dried lima beans and had to buy "Christmas" lima beans. I assume all lima beans taste the same. In any case, the recipe also calls for 3-1 1/2 oz packages of dried mixed mushrooms. A little too spendy for That Girl's budget, so I bought one package (1 oz) and then supplemented with fresh criminis. I can't say that it affected the taste all that much.

One other change I would make would be to up the spice factor. Today the 1/4 tsp. of red pepper flakes was more evident, but when I made the dish originally it was practically non-existent. I think I would increase it to at least a 1/2 teaspoon. Also, it might work to add a piece of Parmesan rind to the pot as the beans cook.

The nice thing about this dish was the hearty earthiness of the mushrooms. I can't ever remember cooking dried lima beans, so that was a nice addition to our menu.

Will this become a keeper? I'm not exactly sure, I can see making it once or twice during the winter.