Cooking Plans for the New Year

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

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!

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

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

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

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 . . .

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!

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

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

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

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

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

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

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

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

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

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

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

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

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!

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

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

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

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

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

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

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

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

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

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

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!

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

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

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

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

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

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.

Emergency Chocolate Cake

I normally only bake when there is a special event, but I made an exception today because 1) Big J is leaving tomorrow for 10 days, and 2) I've been wanting to make this cake since I read the recipe. The cake, in the March/April 2009 issue of Cook's Illustrated, is based on a wartime cake developed when butter and eggs were in short supply.

And how do the butter and eggs get replaced you ask? Mayonnaise. Yes, it's true. Ordinarily I wouldn't even consider a chocolate cake recipe, but this was too intriguing to pass up.

It took me less than ten minutes to put the batter together. It bakes in about 30 minutes. And, friends, it is delicious! It has a deep chocolate flavor and is incredibly moist and tender. This is one chocolate cake I can get behind!