Carla's Tasty Treats

Garlic and Ginger Brussels Sprouts

2012-01-29T14:26:00.000-08:00

Brussels Sprouts seem to have leaped from those slimy green things that your mom forced you to eat before you could have dessert to the trendiest menu item in recent years. While some of their popularity is due to all the health benefits that cruciferous vegetables have been credited with, much of it comes from how delicious they are when roasted until they have a bit of carmelization. I enjoy most roasted vegetables, in fact I often dream of being one of those super-organized people who not only menu plan but also clean, cook and pack up a weeks worth of roasted veggies on the weekends. But I will probably stick to cursing at my stove to hurry up as a snack on crackers while waiting for my dinner at 9:30 pm, since my weekends tend to revolve around a nap.

The best thing about roasting vegetables is that you barely even need a recipe, though many do use some yummy fat like bacon or pancetta to flavor the veggies and give a richer taste. While I really do love bacon, sometimes I am looking for a recipe that is a bit lighter which is why I decided to skip the bacon and head straight for the spice cabinet.

Ginger and Garlic Brussels Sprouts
2 lbs brussels sprouts
2-4 cloves of garlic - diced
2" ginger - diced
2 tbsp olive oil
salt & pepper
1 tsp cumin
1/2 tsp chipotle powder

1) Cut a small X in the bottom of each brussels sprout
2) Toss all ingredients together and then roast at 350F for 35-40 min
3) When tender to fork serve.

Maple Cheesecake with Roasted Pears

2011-12-27T22:00:00.000-08:00

Cheesecake is one of those desserts that people either love or hate - there is just no in between. I know many lovers so its a popular choice for me to bring to dinner parties. This holiday season I have seen quite a few new variations of this old classic including one of my favorite twists... cheesecake filled strawberries! My version was taken from a Martha Stewart collection of fall desserts. When I was invited to the Thanksgiving dinner, I was automatically thinking of something pumpkin flavored but the host's dislike of any and all orange colored foods made me rethink that decision. I was browsing though the list on Martha's site when I found this Maple version that was just perfect.

This is the first time I made a no-bake cheesecake. Usually I have a recipe that includes a few eggs and gets some time in the oven to make it more cake-like. This recipe was so easy and a great choice if you have been avoiding cheesecakes because of the water baths that they usually require for even cooking.

Recipe from Martha Stewart's Everyday Food Nov 2010

1.5 c graham cracker crumbs (about 12 cookies)
5 tablespoons sugar
1/4 teaspoon coarse salt
8 tablespoons unsalted butter, melted

4 bars (8 ounces each) cream cheese, room temperature
1.5 cup pure maple syrup
2 cup cold heavy cream
4 tablespoons confectioners' sugar
Nonstick cooking spray
2 medium pears, sliced lengthwise 1/8 inch thick

Shells with Bacon and White Beans

2011-12-19T12:00:00.000-08:00

I am one of those people who eats soup year round. I honestly have a bowl almost every lunch time thanks to a few amazing NJ diner's who have 5 or 6 choices year round. Soup is one of the best meals out there. You can make it with just about anything - just throw some meat, vegetables, noodles, beans in a pot with some water or broth and you have a delicious meal that can be reheated over and over. I am trying to break my habit of going out to lunch every afternoon and so I have started to make a big batch on the weekend that I can then store in individual containers that I grab on my way out the door.

This soup was a little more thought out than usual... I even made sure to have the bacon on hand and defrosted so no running the package under water for 10 minutes before I can start cooking. I saw the inspiration for this recipe earlier in the week on the kitchn and decided that I just had to make it. I went a bit more traditional for the pasta fagioli by including some diced tomatoes but you don't have to....and that is the beauty of soup!

Shells w Bacon and White Bean Soup
1/2 lb medium shells - cooked as per box
1 1/2 box of chicken broth
16 oz can diced tomatoes
2 x 14.5 oz can canellini beans
1 bag baby spinach
1/2 onion - diced
3 carrots - diced
3 ribs celery - diced
5 sliced bacon - diced
4 cloves of garlic

1) In a large stock pot, begin to cook bacon
2) Once much of the fat has been rendered and bacon is beginning to cook remove pieces of bacon while leaving fat in pan
3) Add carrots, onions and celery - let cook down for 5 min
4) Add garlic and lightly brown till fragrant
5) Add tomatoes, beans and broth and let it come to a simmer
6) Once at simmer, reduce heat and add shells, spinach and bacon
7) Serve with a sprinkle of grated cheese if desired

Pumpkin Pudding Brulee

2011-12-10T19:23:00.000-08:00

There is no shortage of seasonal inspiration in the fall. It almost seems that before the summer sun even fades bloggers are starting up their seasonal love. I admit I start marking recipes almost before its was cool enough to bake in the house. This year I finally found fuel for a cooking torch that I received as a gift a while back (thanks again Amy!). I was really excited and may have gone a bit overboard (as noted by the semi-charred crust on top) but I did start to get the hang of it - sometimes getting things picture perfect can be a bit difficult.

I am sorry to admit that I am not sure what recipe I used for this so I can't share it but there are so many on line to get your pumpkin fix.

Clams in Red sauce with Bacon

2011-12-03T16:26:00.000-08:00

There is really nothing easier than a clams in a broth. You can use almost any liquid with herbs to give it more flavor. I love garlic and bacon and couldn't resist clams steamed in this delightful duo. So rich and fragrant - I am not sure if there is a more tempting aroma to great you from the bottom of the staircase as you are entering the kitchen.You could also use a white wine in this dish with some additional caramelized onion to make a whole new combo. I love easy, versatile cooking. Its fun to follow recipes sometimes but whats even better is being able to adjust and work with what you have on hand.

One of the most important parts of this dish happens long before the sauce come together - completely cleaning and removing sand before steaming the clams. The last thing you want is to have a gritty, sandy broth. Take a few extra minutes to make sure that you completely scrub each shell with a small brush.

Clams in a Red Sauce with Bacon
3-5 sliced of bacon - diced
1 can diced tomatoes
1 c white wine
3 cloves garlic- smashed
4 tbsp fresh parsley - diced
2 doz little neck clams - cleaned

1) In a straight edged frying pan, render the bacon
2) Add the garlic and tomatoes, bring to a simmer
3) Add the wine and parlsey, bring back to a simmer
4) Add the clams in a single layer and place cover on pot
5) Once clams begin to open set aside (any that are broken or do not open should be discarded)
6) Serve remaining sauce on top of cooked pasta with open clams

Clams Casino

2011-11-08T18:42:00.000-08:00

I love to cook and entertain but sometimes I am just happy to spend the night doing nothing. I am very lucky that I have many friends who are more than happy to chip in and get their hands dirty when I feel more like sitting on the couch and drinking some wine! My friend Jema and I decided that we were going to visit a friend with her new baby and it would be better that we spent the night at my house so we could get an early start... next thing you know we were planning a feast that was starting to be a bit excessive!

There is nothing better than friends who don't judge because after all of the food we ate that night there may have been some jeans traded in for pajamas and waist bands of all type banned from the room. Jema was so kind to come and take over the kitchen and make the deliciously decadent start to our feast. Be warned if you order clams casino on a restaurant menu you will most likely end up with something stuffed with breadcrumbs and only a bit of bacon... but that is absolutely NOT how we do it!

click through for the recipe....

Clams Casino

2 dozen clams - washed to remove all grit

4 oz of back bacon (regular bacon will also work)

1/2 green pepper - finely diced

4 shallots - diced

3 cloves garlic - diced

4 tbsp butter

2-4 tbsp fresh parsley diced

1) In a frying pan, cook back bacon until just crisp, remove from heat and crumble

2) In a large stock pot, bring about 2" of water to a boil , add clam and cover to hold in steam - remove clams once they open and set aside

3) In the same pan add 1 tbsp butter and saute shallots until translucent

4) Add garlic and green pepper to mix and combine - let soften

5) Remove from heat and add in parsley and bacon crumbles

6) Once clams and bacon mix is cool enough to handle, stuff each clam with 1-2 tbsp of bacon mix and place on cookie sheet (you can take off the top shell and just place it on top of keep whole as we did)

7) Top each clam with a small pea sized pat of butter and place in broiler for 3-5 min or until bubbling

Deviled Eggs

2011-11-05T10:34:00.000-07:00

Our house is eggtastic! My boyfriend wakes up around the same time as me and while I am busy showering and dressing he sometimes makes me a hard boiled egg for breakfast. His cooking skills are basically one step only - sausage in pan or pasta in water...he even simplifies things like a grilled cheese by putting it in the oven instead of using a pan on the stove top! But I always appreciate it when he takes the time to make me breakfast, especially since I am pretty much non-functional in the morning. Well he loves deviled eggs and I have been promising that I would make him up a bunch since we almost always have a dozen eggs hanging around.

Along came football season and the creative cooks at seriouseats.com have come up with a spicy version of the deviled egg as well as one that uses a touch of sour cream instead of mayo... delicious! I am not as adverse to mayo as I used to be but if there is a substitution I am always going to try it. There is nothing that my guy likes more than spicy so when I saw a version with sriracha sauce I knew exactly where to start. I love the idea of a Bloody Mary and some deviled eggs to start the day... though I think I should make sure to leave that to the weekend!

Spicy Deviled Eggs
10 eggs - boiled, shelled and cut in half, yolk removed
1/4 c low fat sour cream
1-2 tbsp sriracha sauce (ie cock sauce)
juice of 1/2 lime
2 tsp dijon mustard
2 finely diced scallions
salt & pepper

garnish
paprika
(chives would be nice here too!)

1) Mix the yolks together with all of the ingredients and then fill whites
2) Sprinkle a bit of paprika on top of filled eggs for some color (you can also cover with diced chives)

The Moistest Pumpkin cake ever!

2011-11-03T13:15:00.000-07:00

So AGAIN this year there is a pumpkin shortage and when I went to the store they were just about cleaned out! I guess that means all of the plans I had for pumpkin cheesecakes are going to be on hold till next year? I was happy that I got one of the last few cans and made this cake because true to its name it was so absolutely moist and delicious. However, as usual I decided that I couldn't wait to spring my cake open (the restless peanut gallery who kept asking "is it done yet?" may have contributed to that!) though it was far from cooled so it kinda crumbled making the picture a little less pretty. (Food Photo hint #14595 if you mess up your cake stick it in a martini glass and pretend that's how its suppose to look!)

The cake took a bit longer that expected at least 20 - 30 min more due to subbing out the bundt pan for a springform. It was a good option as the batter was perfectly contained though it did rise above the edges in the oven but I think that I would like to invest in a proper bundt cake form. I first found this pudding pie recipe that sounded absolutely sinful with airy light layers on creamy mouse but in the end the cake won out with my friends. If I and lucky enough to find more cans of pumpkin you know what I will be doing later!

Best Pumpkin (bundt) cake recipe taken from Whippedtheblog.com

2 sticks unsalted butter - softened (do not microwave as that melts butter)
1 1/4 c sugar
3 eggs
2 1/4 c AP flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1 tsp allspice
1/2 tsp salt
15 oz can pumpkin
3/4 c well shaken buttermilk
1 tsp vanilla

for glaze:
1 c powdered sugar
2 tbsp melted butter
3 tbsp butter milk

1) Mix together all dry ingredients (flour, baking power, baking soda and spices) in one bowl and wet ingredients in another (pumpkin, buttermilk and vanilla)
2) In a third bowl, cream sugar and butter for 3 -5 min until fluffy
3) Add each egg separately and beat for 1 min in between
4) Alternate additions of dry and wet ingredients - starting and ending with dry (I did 4 dry and 3 wet additions)
5) Pour batter into a buttered and floured pan and place in 350F oven for 75 min (I used a springform pan but this was originally created for a bundt pan cooking time is 45 min if you use a bundt)- test with a toothpick in the center
6) Allow to completely cool
7) Make icing by whisking together glaze ingredients until smooth

Cinnamon Peach Tartlets

2011-11-02T20:07:00.000-07:00

A friend went apple picking in the beginning of the fall and surprised me with a great harvest to bake up. First, we made a great apple maple tart then we are worked with the peaches. I never knew that you could pick peaches in the fall (disclaimer...this was baked months ago - I am a bit behind on my blogging!). This ended up in a major discussion about crumbles and crisps and cobblers. There are small differences between some of these desserts though in general the idea is the same - some sort of crust with fruit. We decided to just stay simple and avoid some of the extra sugar and crust, as delicious as they can be, to show off the natural taste of the local fruit.

This crust for this tart is the same pate brisse that I often use - its delicious, simple and I know it by heart. What more can you ask of a crust?

Toss fresh sliced peaches in cinnamon and sugar to coat
Set aside for 20 -30 minutes to break down
Place into mini tart shells and bake for 25 min at 425 F

Eggplant Cups

2011-10-30T13:11:00.000-07:00

Let me share one of my favorite money saving ideas.....hosting a dinner in can be less expensive than paying your share of the bill at a restaurant. Add in the comfort of a casual dinner spread over a few hours at our home compared to being rushed out of your table, the awkward moments of how to split the check and then the early goodbyes to go home our separate ways and dining at home wins in so many ways. This is especially true when you have friends who are willing to do dishes since the clean up is absolutely my least favorite part of hosting! So many thank you go to all my awesome friend who don't hesitate to grab an apron and get scrubbing.

I am an avid reader of SmittenKitchen blog and I was super excited to see her post on the feature in Everyday Food , one of my favorite Martha publications. I loved her creative use of eggplant as a little shell to "stuff" - you know my love of stuffing veggies and eggplant isn't going to escape. I didn't really follow her recipe exactly - its a bit past fresh tomato season and well I forgot mint at the store (at least remembered parsley for my chicken roasting/soup making later this week) but I want to give some credit to the inspiration for tonight's dinner. I served these eggplant cups alongside some grilled steak tips (a cut that I NEVER see in NJ but grew up loving in New England!) and roasted zucchini.

Stuffed Zucchini Cups

1 large eggplant- cut in 3/4" rounds (this should make about 7 -8 "cups")
1 c orzo
2 c water
1/2 onion - finely diced
5 cloves of garlic - minced
olive oil
1/4 c fresh parsley - diced
2 c fresh tomato - diced (I used a whole box of mini campari tomato but about 4 large tomato would work too)
1/2 c herbed feta crumbles
olive oil
salt & pepper
1 c shredded mozzarella

1) Coat a baking sheet with a thick coat of oil (don't be skimpy here because it this how you are going to get a nice crispy brown on the eggplant) and salt and pepper and place in 425 F oven for 15-20 min or until crispy brown on the bottom - flip and add a scoop of mozz to the top of each eggplant then cook an additional 10-15 min,
2) While waiting on the eggplant, in a sauce pan heat some oil and saute some onions until translucent, add 1/2 of the garlic to pan and let saute till fragrant
3) Add the water and bring to a boil
4) Add orzo and lower heat - keep at a boil for 20 min or until all water is absorbed
5) In a large bowl add tomatoes,cheese, remaining garlic, parsley with 2 tbsp olive oil and salt & pepper
6) When the orzo is cooked remove from heat and fluff with a fork before adding to the tomato mixture and toss
7) Add a full scoop of the orzo mixture to the top of each eggplant cup and serve

An Amazing Detour: Burdick Chocolates and a look back at summer 2011

2011-10-20T09:40:00.000-07:00

Even though summer is now past I can't help but look back on some of the amazing adventures we had. If I had been a good blogger, you would know all about them but alas my blogging skills, especially in the summer months leave something to be desired! Our summer started out with an amazing trip to Stockholm, Sweden. We had many fun adventures including eating a luxurious traditional Swedish Smorgasbord at the Opera Cafe (a cafe/nightclub on the grounds of the Opera house). Unfortunately while it was quite beautiful inside, it seems that our tastes are not as fond of traditional Swedish cuisine as we might have hoped.

This summer also involved many different weddings. We saw 4 different friends (well 8 technically!) married this summer and each wedding was so different and unique. I am amazed that I could go to four wedding not see one repeating element ... all of brides even walked down the aisle to a different song! take that Wagner.

It was on the way to one of these weddings that we took a little detour to a small New Hampshire town and spent a lunch at L.A. Burdicks How did we find this little gem? Unfortunately I don't have a romantic story of us antiquing through the small towns of Vermont and New Hampshire and randomly stumbling upon a quaint town with this cafe (though the town and cafe were adorable!).... in fact I don't think that I have stumbled accidentally upon anything in the past few years. In this age of technology and iphones, I did what any self-respecting foodie in a foreign land (haha I don't know if a state 3 hours drive is exactly foreign but stay with me here) would do... I googled it! When I saw that Burdick's was mentioned in three different Chowhound.com posts (and it was only 3 exits away!) I was sold (and hungry).

We arrived at a bit of an odd hour between lunch and dinner so we had the place almost all to ourselves. The pending Hurricane Irene made the quiet sleepy town even more so as most people busied themselves at the supermarket collecting water and batteries to prepare for this 100- year storm that was on track to punish New England. As the hostess called to warn those with Sunday Brunch reservations to call first in case they lost power, we sat savoring one of the most decadent mochas of all time. From the oozing, gooey, cheesy crust on the French onion soup to the freshly made salads, we very much enjoyed our visit to Burdicks. But the best part of the meal came with the check... these adorable little penguins, a Burdick trademark made paying the check a bit sweeter (along with their mice...made of chocolate of course!) After that small sample, we couldn't help taking a trip to the adjoining chocolate shop and grabbing a few chocolatey little friends to join us on the rest of our adventure.

Fresh Basil "Chimichurri"

2011-10-14T18:22:00.000-07:00

When your trusty basil plant keeps producing fragrant green leaves night after night it can sometimes seem hard to keep up. Pesto sauce gets a little boring - try this Latin spin that is based on a Chimichurri.

Blend together basil, 1/2 c olive oil, 3 garlic gloves, 1 tsp crushed red pepper and a squeeze of lemon to make it extra fresh. Serve on top of any grilled meat or vegetable.

Fried Soft Shell Crab

2011-10-11T18:11:00.000-07:00

Soft Shell crabs aren't always at my local store - the season is actually quite short so when I see them I am sure to pick them up. Even though frying something can be a bit messy there is just no better way to enjoy these delicious treats. I love using a spiced up crumb to coat the crab with a crunchy shell. This recipe is actually quite easy and frying doesn't have to be scary and mess - you can use a very small amount when you are making something as small as a few crabs or shrimp. No need for a huge pan full of oil for these!

We enjoyed them on a bed of matchstick vegetables with black sesame seeds, soy and ginger. We made our breading out of cornmeal with cumin, cayenne pepper, salt and fresh ground pepper.

Mediterranean Pepper Steak

2011-09-19T20:44:00.000-07:00

Steak sandwiches are one of the most classic hot sandwiches....and probably one of my most craved! I don't think that has ever been a sandwich shop that I have visited that I didn't contemplate ordering one -but usually I end up with a salad instead. My favorite pepper steak still is my grandfathers - I don't know how he made it - just sandwich steaks with salt and pepper and a slice of cheese but they were just so good that 20 years later I still can't forget them. This sandwich isn't like that though...No surprise I decided to do things my own way and went in a different direction using a bunch of veggies & tomato salad to brighten things up.

Meditteranean Pepper Steak
1 lb flank steak
1 red bell pepper - sliced
1 green bell pepper - sliced
1/2 cherry bomb pepper - finely diced
1 frying pepper - sliced
1 red onion - sliced
10 mushrooms - sliced
olive oil
salt & pepper

Tomato Salad
sliced cheese(we used american but swiss or mozz would be nice too)
Trader Joe's Middle Eastern Flatbreads

1) Season the meat with salt and pepper and place on hot grill pan
2) In a separate pan, heat oil with onions then peppers and finally mushrooms.
3) Once steak is medium remove from heat and rest
4) Lightly grill the pita before lining with cheese
5) Slice steak on the bias and add to sandwich - top with veggies and top with tomato salad

Tomatoes - two ways!

2011-09-11T07:03:00.000-07:00

I love shopping at the Farmer's Market but at times it can be a little expensive so I am always looking for a deal. A few weeks ago, I notice that my normal farmer had bags of about 6 large tomatoes on sale for $3. Normally these tomatoes are close to $3 each (since they are almost a pound each!) but since they were already nice and ripe they had them on "clearance". I was able to find a bunch that wasn't over-ripe and since I was going to use them right away anyways I was happy to buy them ripe and ready to use.

One of my favorite meals in summer time is tomato salads. There is nothing so simple and perfect but dependent on the ingredients. Tomatoes are something that still really only taste right in the summer. One bite of a fresh summer tomato is enough to make me want to swear off all of the super market varieties that range from acceptable to almost orange and mealy! But unfortunately, winter will be back soon enough and there will be 8 months worth of salads that rely on these sad tomato like substances!

The first variation is a traditional Italian tomato salad. This is an easy side that is welcome at my dinner table any night. It is best when you make it in advance and give it some time in the fridge to meld together. This is a simple mix of diced tomatoes, garlic, olive oil, fresh basil and some salt and pepper. If you want to turn it up a little a splash of balsamic can also be added. Or some fresh mozzarella to turn it into a Caprese Salad.

The second is more of a chunky salsa using the fresh flavors of Mexican cooking. For this version, I rough chopped the tomatoes with some red onion, green bell pepper, garlic, lime, cilantro and of course olive oil, salt and pepper. These flavors are naturals with the sweet ripe tomato and the addition of some hot peppers (I used a jalapeno and a cherry bomb) kicks this up to another level. Make sure you are careful with the hot peppers though and use caution when chopping and with your hands after as the oil from the peppers can remain on hands for some time.

Cannelli Bean Stuffed Mushrooms

2011-09-04T17:43:00.000-07:00

I just love to stuff vegetables. They come in so many cute sizes and shapes and they make for a perfect individual serving. Usually there is some grain in stuffing - commonly breadcrumbs or rice but I have used a few quinoa alternatives as well as grain free stuffing. This dinner uses a white beans as the base of the stuffing which is a protein packed way to get all your nutrients in. I love mixing the beans with fresh herbs and citrus to give it a bigger punch of flavor. This recipe is very simple and easy and can be adapted for other vegetables. I served the mushrooms on a simple salad- they can be made in advance and packed up for a quick meal.

Stuffed Portobello Mushroom Cap
4 large mushroom caps - gills and stem removed
1 zucchini - diced
1 yellow pepper - diced
1/2 onion - diced
1 c parsley - freshly chopped
1 can canellini beans - strained and rinsed
1 c feta cheese
juice of 1 lemon
2 garlic cloves - diced
salt & pepper
olive oil

1) Coat the mushroom caps with olive oil and season with salt & pepper - place in a hot pan
2) When liquid starts to seep out of the cap remove from the heat
3) Add oil to pan, heat oil
4) Saute garlic then add onions and peppers.
5) Once softened add beans and the zucchini
6) After a few minutes remove from heat and stir in parsley, feta, lemon juice and season with salt & pepper
7) Place mushrooms back into pan and add a spoon full of topping, cover and heat on medium for 5-7 min until cheese is melted and herbs softened
8) Carefully remove from pan with spatula - can be served hot or cold

Hoboken Sandwich Tour

2011-08-14T16:59:00.000-07:00

Hoboken, NJ might now be best known for its cakes as the home of Carlo’s Bakery where “Cake Boss” is filmed. However, it was once famous for the bread bakeries that provided its Italian residents with a fresh loaf each day. In my opinion, if you have fresh bread then you are more than half way to a delicious sandwich! From all of the different bakeries come different loaves, each with its own sandwich following. And I can't wait to check out all of the different versions of these classic subs.

From Lto R: Fiore's Italian Combo and Roast Beef & Mozz, Park & Sixth's Park & Sixth and All-Star

My friend Tim has lived in Hoboken for a while now and decided to host this taste test so that we could all try some of Hoboken’s finest. We tried two sandwiches from each shop and rated them from 1 to 5, with 5 being the perfect sandwich - bread, meat and cheese all delicious and in the perfect ratio. Technically, Park & Sixth closed their Hoboken location but because the sandwiches were such favorites we brought takeout from the Jersey City store which is near our apartment .

Piccolo's CheeseSteak

Here are our results:
Fiore’s Roast Beef and Mozz: House roasted beef thinly sliced with freshly made mozzarella - More of a standard style roast beef with thick slices of mozz - bread was good but bottom got very soggy - 4 stars

Piccolo’s Cheesesteak: Sandwich steaks topped with cheese and sauteed onions - Not even close to the Philly style but it was delicious with a great ratio of steak to bread that reminded you this was a steak first - 4 stars

Fiore’s Italian Sub: Italian cold cuts with lettuce, tomato, peppers topped with oil & vinegar dressing - Really nice Italian cold cuts tasted freshly sliced, peppers were a bit spicy for me - 4 stars

Park & Sixth’s All Star: Chicken Cutlet with Bacon, lettuce, tomato and basil Mayo - The most unique of the bunch, lettuce and tomato were nice with the crisp chicken cutlet - 4 stars

Vito’s Super Hero: Italian cold cuts with lettuce, tomato and peppers topped with oil & vinegar dressing - The mozzarella was the clear star in this sandwich - 4 stars

Piccolo's Italian Fran

Vito’s Hot Roast Beef Hero : Thin sliced House roasted beef with fresh mozzarella and brown gravy - The gravy warmed this sandwich which as nice but it didn't go as fast as the Fiore's version - 3.9 stars

Park & Sixth’s Park & Sixth: Braised Beef brisket with fresh mozzarella and gravy - Might have been the sloppiest, the gravy definitely got the bread a bit mushy but wonderful flavor on beef compared to roast beef versions - 3.75 stars

Piccolo’s Italian Frank: Deep fried hot dog served with sauteed onions - The least favorite of the bunch, the hot dog was very good as far as hot dogs go, more like a spicy sausage taste - 2.3 stars

Sausage Stuffed 8 ball zucchini

2011-08-03T16:17:00.000-07:00

You might remember a similar post last year where I stuffed these adorable 8 ball zucchini with tomato basil quinoa. This year I have gone for a heartier version and used sausage (squeezed out of the casing) for the stuffing. I didn't use any grains but I think that rice would be a perfect addition to this dish if you would like to have a starch. These little squash aren't around for long - I only see them at the farmer's market for a few weeks each year but I can't pass them up! If you can't find 8 ball squash you can always use green squash with the center hollowed out a bit to make a "canoe".

In case you haven't been experiencing the ridiculous heat that has been all over the east coast, let me fill you in - putting on the stove in my house this month is just not allowed...PERIOD! This means that my big hopes for my triumphant blog return have been delayed a bit since no stove means no cooking which means no dinners to post about! The best thing about this recipe is that I figured out a way to make these without having to use the oven! Yes, you do need to use the stove top but technically you could make these on the grill. Imagine what your guests will say when you take these adorable little sausage stuffed zucchini out instead of a big juicy steak? OK maybe you should warn them first because while they are delicious...a giant steak should never be messed with!

Sausage Stuffed 8 ball Zucchini
2 hot italian sausages - squeezed out of the casing
1/2 onion - finely diced
1/2 green pepper - finely diced
1 plum tomato - diced
handful of fresh parsley - finely diced
4 fresh basil tops - diced
2 cloves garlic - minced
8 tbsp feta cheese
salt & pepper
olive oil

1) Wash each squash, cut off the top and use a spoon to hollow and remove seeds. Brush with a small amount of oil and season with salt & pepper.
2) In a large pan bring about 1" of salted water to a boil and place the zucchini inside - cover to steam
3) While the zucchini is steaming, brown the sausage meat in a frying pan
4) Add the garlic, pepper and onion and still till softened and browned.
5) In the final minutes, add the diced tomato and herbs - mix to combine.
6) Remove the softened zucchini from the water.
7) Place a spoon full of cheese at the bottom, a spoon full of filling and then top with more cheese.
8) Carefully place back in the large pan and heat over medium while covered for about 5- 7 min or until cheese melts.

Corn Salad

2011-07-14T19:00:00.000-07:00

After spending July 4th weekend with my family at our lake house I have to admit I am in full fledged summer mode. I feel like I am still on vacation - taking a break from any real meal planning and instead making lots of little dishes and then mix and match. This corn salad is a perfect addition to your BBQ table with a smoky savory flavor that will stand up to any grilled meats.

I love using different seasonings to add lots of flavor to normal recipes and I find that summer picnic food in general can be lacking some flavor. In one of my other posts, I looked at a fun twist on Greek ingredients and potato salad but using the ready made KC Masterpiece® BBQ sauce is even easier and perfect for those day after leftovers. I hate feeling like I am eating leftovers but of course I wouldn't waste food so I try to "recycle" by using the ingredients in a new way. This would be a perfect way to make left over BBQ goodies into an amazing lunch salad (add some tomato, cucumber, lettuce and diced up grilled chicken). You can even mix the BBQ sauce with some herbs and olive oil to make a spicy dressing!

Corn Salad
4 ears corn - kernels cut off (a serrated bread knife makes it easy)
1 can black beans - drained and rinsed
1/2 sweet onion - finely diced
1/2 green pepper - finely diced
2 tbsp KC Masterpiece® BBQ Sauce
1 tbsp olive oil

1) Combine all ingredients together and mix thoroughly - allow to chill in fridge for at least one hour before serving.

**Ingredients in this recipe have been provided as free samples through the Tastemaker Program at Foodbuzz**

White Wine Steamed Clams

2011-07-11T04:45:00.000-07:00

I grew up in New England, where summer time is synonymous with clam bakes. Even now that I have lived away for over 5 years, I still get an urge when fresh clams start showing up in the store. However when you live in a small apartment, sometimes having a steaming kettle full of fresh seafood (and the stinky trash that goes along with it) is less than appealing. That doesn't mean you have to forget those summer time memories - just scale things back to apartment size! The traditional clam boil includes clams, lobsters, steamers, mussels, corn and potatoes boiled up in a beer and water mix (cooked in a giant sand pit if you have one but more often just in a big pot on a gas burner). But for us, since clams were on sale at the market, it was an easy decision to just grab a few dozen little necks and get cooking.

For our clam bake we are going to do things a little different though.... no surprise for those who read this blog often. I do enjoy a nice beer I was thinking more along the lines of white wine and garlic flavors. This recipe is a bit more of a French style than a New England one but I suppose when you have deliciously fresh clams on hand, its hard to go wrong! Instead of using a large stock pot to steam my clams I used a large saute pan with under an inch of brother in the bottom - just enough to steam but not boil.

White Wine Steamed Clams
3 doz little neck clams - washed to remove sand and grit
1 c white wine
1/2 onion - finely diced
3 cloves garlic - smashed and diced
2 tbsp olive oil (or butter)
salt & pepper

1) In a saute pan, heat the oil and saute the garlic and onion.
2) When aromatic add the white wine and season with salt and pepper
3) Add the clams until they cover the bottom of the pan - you can double stack but make sure lid will close completely
4) Once shells pop open, remove from heat - you can serve with crusty bread or over some pasta if desired

Greek Potato Salad

2011-07-05T17:34:00.000-07:00

I love summer BBQs just as much as the next girl but traditional fare is...well boring and full of bad fats! Now I am not one to start preaching about fat and calories (especially when most of my recipes involve a fair amount of "good" olive oil) but eating mindless gobs of mayonnaise when there isn't any taste just isn't my style. I decided to come up with this potato salad recipe that has tons of flavor by using my favorite type of green salad as inspiration. I used large red potatoes cut into bite sized pieces, however small marble sized potatoes would be very cute as well!

Because this salad is mayo-free its a little easier to store and serve at a hot summer BBQ, there is some cheese in it however so don't leave it out too long! We have an olive- hater in our family so serving anything "Greek" style can be a little challenging. The best part of this salad though is that the olives (or the cheese is there is a dairy-free person) can be tossed in to individual taste.

Greek Potato Salad
5 lbs red potato (boil with skin on then peel and dice once cooled)
2 c baby spinach
1 c feta cheese crumble
1/2 c kalamata olives -pitted
1/2 c fresh basil leaves - diced
1/4 c fresh oregano leaves - diced
3 cloves garlic - finely diced
1/4 c olive oil
2 tbsp balsamic vinegar
salt & pepper

1) In a large bowl combine the potatoes with feta, spinach and olives
2) In a jar with a lid combine the oil, vinegar, basil, oregano, garlic, salt & pepper - shake well to emulsify
3) Dress potatoes and mix well to combine
4) Allow flavors to blend together in refrigerator for 1 hour or more (overnight is best)

Memorial Day BBQ Bash!

2011-06-02T20:10:00.000-07:00

So I have to confess something you all probably know.... I don't live in a big gorgeous house on acres of land and have a beautiful edible garden that I just pluck my fresh ingredients from minutes before dinner time. I live in the city (metro NYC) in an apartment, my growing space is confined to two south facing window sills (and for some reason after having a very successful herb garden all winter we can't seem to keep anything alive more than a week!) and my outside space.... well we have our stoop. I love my apartment but when it comes to summer time backyard parties it just doesn't cut it! And that is where my amazing friends Tim & Heather come into this story. They just got a new apartment and guess what it has outside space! Now its still in the city so don't go dreaming of being barefoot in lush grassy fields but here in the city rooftops do double duty and knowing someone with access to one is basically the highlight of my summer! They were planning a Memorial Day BBQ and being the bossy girl I am I decided that I was going to jump in and lend them a hand (or a pork shoulder!) So thanks Tim and Heather for planning a party and letting me jump in with my party takeover.....

So first things first lets talk a little bit about party planning and take a look at a few tips that I have put together....
#1 PLAN PLAN PLAN... organization and lists galore will help you keep everything under control
#2 Know your audience... if its a cocktail party make sure food is bite size and portable, if its a BBQ plan ideas that can go on the grill so you don't have to keep running from the grill to the kitchen
#3 Mix familiar dishes with something new.... its great to try something new but don't try and do it all in one night
#4 Plan to make some dishes in advance.... dips, desserts, meats and stews are all easy to make before hand with minimal prep needed during the party
#5 Accept help...delegate responsibilities to your friends- your best girl friend who always shows up on time can get more important items while the ones who are always running later can always bring some extra desserts or snacks
#6 Multi purpose your ingredients.... using parsley in the dip, why not include it in a marinade? it saves on costs and ties your menu together

and most importantly
#7 Keep cool even if it doesn't go your way... the best parties are when everyone enjoys themselves so in the event of a party emergency try to stay cool and laugh it off

OK with all that in mind... let's get our first list ready... the menu (with the rule they correspond to)

chimichurri dip (#4 & #6)
scallion mint dip (#4 & #6)
gucamole (#5)
black bean and corn salsa (#5)
chips, nachos & veggies (#5)
_____________________________________
mojito-marinaded flank steak w ~~pineapple salsa~~ grilled pineapple (#6) (recipe below)
homemade sliders w cheddar or pepperjack (#5)
pulled pork sliders w red cabbage slaw and pickles (#3 & #4)
marinaded chicken (#5)
pasta salad (#5)
grilled corn (#3)
_____________________________________
fresh cubed watermelon (#4)
fruit plate (mango, strawberries, blueberries etc) (#4)
s'more blondie bars (#4)
_____________________________________
peach sangria (#3 & #4)
mint mojito bar (#6)
local micro-brews (#5)

From this list I will make my shopping list and more importantly my task list for the days before the party up and a timeline for the day of the party itself.

Thurs - menu plan
Fri - food shopping & liquor store
Sun - pork into crock pot, make marinade for steak, bake blondie bars, clean corn, ~~make pineapple salsa~~ (decided to simplify and go with grilled pineapple spears)
Mon - (guest arrive at 1 pm)
9am - prep sangria
9:30 - make coleslaw & sauce pulled pork
10 - dice watermelon
10:30 - prep burger fixings (cheese, onions, lettuce, tomato)
11 - start set up
beers into cooler with ice
chairs out and cleaned
plates/forks/knives/napkins/cups available
find and wash serving platters, serving utensils and grill utensils
12 - start plating food
chips and dips out
meat out of fridge to come to room temp
set up veggies plates
condiments out
12:45 - change into party outfit and get the music on!

keep reading for the Mojito Flank Steak Marinade

This recipe is "virgin" so don't worry about serving it to the whole family however its flavors are inspired by one of my favorite summer time drinks (which also made an apperance at my BBQ in a make your own drink station). I served the steak along side a spear of grilled pineapple but you could also make a fresh salad using cucumber, watermelon, feta and mint to bring out the same flavors.

Mojito Flank Steak
3 lbs flank steak
1 c mint - finely chopped
juice of 2 limes
2 tbsp kosher salt
2 tbsp fresh ground pepper
1 tbsp crushed red pepper
3 cloves garlic - smashed
1/4 c fresh parsley - diced
1/2 c olive oil

1) Place all ingredients into a zip-top bag and let site at least 4 hrs in refridgerator (up to overnight)
2) Before grilling steak allow to come to room temperature
3) Grill on high heat until both sides are seared but middle is med rare (about 3-5 min each side)
4) After letting meat rest for 3-5 min, slice on a bias against the grain to give pretty slices that are tender (here is a video in case you aren't sure exactly how to do that http://www.youtube.com/watch?v=m_WF-aUCOCk)

All Purpose Marinara Sauce & a photo show of gnocchi making

2011-05-22T08:36:00.000-07:00

Growing up there was only one type of sauce, my mother made it almost every Sunday after frying up a few dozen meatballs and some spicy Italian sausage. This was just how things were...we didn't know any vegetarians and so there was no reason to make a sauce that didn't start with the rich meaty flavors that came from using the left over bits of meatball stuck in the bottom of the biggest pan we had in the house. But now that I am living a few hundred miles away and have friends that follow every diet under the sun, I rarely make meat sauce because pasta is one of the only meals that most of us can eat together...as long as the sauce is vegetarian friendly (and we ignore those gluten-free people!). When I first moved down here, I would still make my mothers classic meat sauce and use jarred sauce for those friends who didn't eat meat. But when I made things like lasagna where the sauce was already mixed in, we ran into problems. The fix was easy - learn to make a marinara sauce that would rival the deep flavors of any meat sauce.

When I looked on the internet for example recipes (usually I like to look at 4 or 5 different versions then decide which ingredients and methods I will go with), I wasn't happy seeing additions of sugar, powdered spices and other ingredients that my mother (never mind my grandmother!) would never have put in sauce. I decide to make up my own version and over the past year or so I feel that it is really a great substitute. Nothing will compare to a meat sauce and those nicely browned up bits of meaty surprise that are well incorporated into the sauce lending it flavors that are uniquely carnivorous. But this sauce avoids some of the most common pitfalls of vegetarian sauces, too many vegetables (don't get me wrong I love my veggies but this is pasta sauce not minestrone soup!), too thin and watery (I simmer low and slow just like a meat based sauce), too much "raw" tomato taste (the addition of carrots seems to add enough sweetness to balance the acidity of the tomatoes) and with a rich base that gives this flavor to spare (onion, garlic and a splash of red wine).

But first some pics of our gnocchi making session... 3 girls, 15 lbs of potatoes and 3 4 hours of work. Somehow things always seem to take a lot longer than they should but at least when you are making dinner there is a great reward for you at the end!

Jess and Tova ricing the potatoes

Me trying my hand at the ricer

Pouring beaten eggs into the potato

Making the ridges in the fresh gnocchi

A close up of the finished goods!

Keep reading for the marinara recipe

Marinara Sauce
5 cloves of garlic - smashed and minced
2 small onions - grated (about 1 1/2c total)
3 carrots - grated (about 1 1/2c)
2 large cans tomato puree
2 large cans peeled whole tomatoes
1 tbsp tomato paste
3 bay leaves
1/2 c fruity red wine
2 tbsp fresh basil - chiffonade
3 tbsp olive oil
salt & pepper

1) In a large pan, heat oil and add garlic and onions
2) Without allowing garlic and onion to brown, saute and infuse oil with flavors
3) Add carrot and allow to soften
4) Add the tomato paste and stir to remove and browned bits on bottom of pan
5) Add all 4 cans of tomato, wine and bay leaves - let simmer
6) Once sauce has come back to a low boil, reduce heat and stir occasionally for 2- 5 hrs (sauce will lose water and thicken during this time add some water if it gets undesirably thick)
7) About 30 min before serving, add basil and salt & pepper to sauce to taste

Sauce can be canned in glass jars for long term storage or frozen in containers.

Easter Dinner - Roasted Leg of Lamb and Turkey Breast

2011-05-16T18:12:00.000-07:00

I never pass up a holiday that I can cook for and Easter with the traditional foods that I grew up with is no exceptions. Although I have to admit I don't know if I follow many of our recipes too closely. I'd like to think that I have come up with a good version of my mother and grandmothers cooking but with my own set of ingredients. I have so much respect for my elders when I host a holiday dinner. There was always so much at our holiday spreads and it was always homemade! My easter was a bit smaller - only four of us turned out - but the spread was pretty impressive. One of the best parts of the dinner was the "drunk" girl roasted potatoes that my good friend Jema provided! Not only were they delicious but I loved the story.

This year I decided that I would butterfly my lamb roast and stuff it with a mint chimichurri - it was easy to assemble because my lamb roast had one of those elastic mesh "girdles" on it. I served it with bacon wrapped asparagus which is a decedent twist on the spring time classic. The turkey breast was obtained for free (yay!) due to some smart shopping and a great holiday special at Shoprite. Turkey breasts are such a great option for holidays - they take much less time than a whole turkey and still have all of the deliciously tender white meat that most people enjoy.

As always I brined my turkey, I find it hard to eat poultry prepared any other way recently as brining is just so easy and delicious (though it does take a bit of advance planning)

keep reading for the recipe for the turkey breast

Garlic Lemon Brine

4c hot water (from the tap not boiling)
1/3 c kosher salt
a few sprigs each of fresh thyme, sage and parsley
juice of a lemon and the rind all cut up into strips
2 tbsp whole peppercorns
2 bay leaves
3 crushed garlic cloves
2 c cold water

1) Stir the salt into the hot water to dissolve (don't go further till its all dissolved)
2) Add the rest of the seasonings then add cold water till it comes back to room temp
3) Wash off your chicken/turkey and then place in a 2G ziplock w the brine for 2 - 24 hrs (about 8-12 hrs is best if its on the bone - if its boneless you only need like 2-3 hrs) - keep it in the fridge and rotate it every once in a while so it all get soaked in the brine to cook the turkey --
4) Pour out the brine and remove any herbs that are stuck
5) Pat dry with a paper towel and rub down w olive oil and herb de provance then stuff cavity w lemon slices, garlic
6) Make some slits in skin and add cloves of garlic/ lemon to bird (truss w twine if its a whole bird)
7) Roast at 350 F breast side up on a rack to about 165 F

Cinco de Mayo Swordfish Taco

2011-05-09T18:55:00.000-07:00

This year it seemed that more and more people were complaining that Cinco de Mayo has turn into a holiday much like St.Patrick's Day - a day of drinking that really has less to do with its roots and more with its alcohol brand sponsorship. However, I love "taco stand" style tacos and I can't pass up a fresh taco with some delicious ingredients so why skip over a good excuse to eat and drink. Traditionally you see often pork carnitas tacos and fish tacos in this style with just a bit of cabbage slaw, some salsa, cilantro, lime and usually a radish slice. These tacos are different than the tacos that are found at tex-mex type places which often are filled with sour cream and guacamole. This makes them a bit lighter so you really don't need an excuse to make them.

I decided to skip the radish slice and went with a "meaty" slice of grilled swordfish instead of a fried fish. This meal was fresh and so fast! I mean from fridge to table in about 15 min total...and anyone can make this.

click through for the recipes!

Swordfish tacos
Swordfish (in 1" x 4" slices)
Salt-free cajun blend spice
salt & pepper
olive oil
1) Coat swordfish strips in spices and grill on oiled grill pan

Cabbage slaw
1/3 red cabbage - sliced thin
1/2 c rice wine vinegar
2 tbsp olive oil
juice of 1 lime
4 tbsp fresh cilantro - diced
1) mix all ingredients together

tomatillo salsa
6 tomatillos - husks removed and cut into eights
1/2 green pepper - diced
1/2 onion- diced
2 tbsp olive oil
salt & pepper
1) roast in oven at 400F for 45 min
2) use immersion blender to smooth

To Assemble -
heat corn tortilla for a few moments to soften, add a scoop of the cabbage slaw then the swordfish sticks, top with the salsa

Shrimp Po'Boy

2011-04-26T20:13:00.000-07:00

Its just about time for the Annual New Orleans Jazz and Heritage Festival but with so much to do this summer, a trip down just wasn't in the cards. However we had to find a way to celebrate. New Orleans is know for a few things but Good food and Great music are two of the things that really speak to me. I decided that even though it was a rainy afternoon we didn't have to settle for the same - old lunch, shrimp po'boys are fast to make and since shrimp keep so well in the freeze its easy to keep most of the ingredients on hand.

Without the friend shrimp (or some other seafood), you wouldn't have a po'boy but don't underestimate the power of the bread in this sandwich. For us, we were lucky enough to hit the local store as a fresh delivery of brioche rolls were just being unloaded from the cart. I couldn't resist the soft buttery, flaky pillows of bread even though they are not traditional for a po'boy (a crusty french baguette seems to be favored down in NOLA). When toasted and smeared with a healthy dose of remoulade, pickles and lettuce, the crisp bread is the perfect contrast to the shrimp.

Use the same recipe as the Soft Shell Crab Po'Boy here

Over All Soup Swap Winner: Indian- Style Seafood Stew

2011-04-17T19:28:00.000-07:00

We had so many wonderful options in the soup swap but there can be only one winner. Matt's Indian-Style Seafood Stew won not only in his category (seafood and meat) but took in the most votes overall! He agreed to write up a little guest post about his experience cooking this winning dish and share it with us.....

I had this recipe in my possession for a while now however, since it feeds six, and I'm a single guy who's doesn't generally have dinner parties, finding the right opportunity to make this eluded me until this event. I picked up all the fish from my favorite local fish market, Two Cousins Fish Market on the Nautical Mile in Freeport (once you find a good local fish market you'll never buy fish at the supermarket again). I doubled the recipe to make sure I had enough stew for both the swap and the contest. It took me longer to clean the shrimp and marinate the fish than it did to cook. This couldn't have been an easier recipe to follow. When I first tasted it after it was done I was worried I had used a bit too much cayenne, but the jasmine rice balanced out the heat perfectly. I was blown away by how everybody enjoyed this! Seemed like I everyone was going back for seconds (and some for thirds). There wasn't a drop left in the crock pot by the end of the night. I look forward to the next time I can make this for friends.
read on for Matt's recipe

Indian-Style Seafood Stew

1lb Mussels
1/2 lb flounder - cut into 2 inch pieces
1/2 lb shrimp - peeled and deveined
1/2 lb bay scallops
Juice from one lime
2 tbsp chopped fresh cilantro
1/2 tsp cayenne pepper
2 tbsp olive oil
3 cloves garlic, minced
1 onion chopped fine
2 medium tomato chopped
1 tbsp tomato paste
2 tsp curry powder
1/2 each ground coriander, cumin, and ginger
1 can coconut milk
Jasmin rice, cooked

1) Place flounder, shrimp, and scallops in a bowl.
2)Add lime juice, cilantro and cayenne. Toss to coat. Marinate in fridge for 30 min.
3) In large pot, heat oil over medium heat. Add garlic and cook for 1 minute.
4) Add onions. Cook until soft (about 5 min).
5) Stir in tomato and tomato paste. Cook about 5 minutes.
6) Add curry powder, coriander, cumin, and ginger.
7) Add salt and pepper to taste.
8) Add coconut milk and 1 cup of water. Simmer for about 15 minutes. It should thicken slightly.
9) Bring to boil and add seafood (marinate and mussels). Cover and cook for about 5 minutes or until fish turns opaque and mussels open.
10) Serve over jasmine rice.

Crab stuffed Portobella mushroom cap

2011-04-10T10:07:00.000-07:00

Every year my uncle makes a wonderful appetizer for family holidays, it is actually a spin off of something that my grandfather started making.... crab stuffed mushrooms. I decided to take this from an appetizer to main course by increasing the size of the mushroom! Portobello caps make the perfect single serving dinner, you can dress them down with sauce and cheese and make it into a "pizza" or class it up with ingredients like crab. The hearty texture makes it a great substitute for meat, no matter if you are a true vegetarian or just celebrating meatless Mondays. I love mushrooms in just about any form. We are lucky enough to have a great mushroom "farmer" (perhaps cultivator is a better word?) that visits the Union Square Farmer's Market regularly, Bulich Mushroom Farms.

This recipe is quite simple and really no different that many of the crab cakes that I have made before. Since the mushroom cab provides some of the structure I felt that I could leave out the breadcrumbs and make this pure crab-tastic indulgence. I did however make a few "true" crab cakes by adding about 1/2 c of breadcrumbs to the leftovers (I unfortunately only had 2 mushroom caps on hand and the pound of crabmeat quickly dominated them!)

click through for the recipe!

Crab filling for mushroom caps
1/2 lb lump crab meat
1/4 green pepper finely diced
1/2 onion - finely diced
1 egg - beaten
2 tbsp manzanillo mexican spice blend
juice of 1/2 lemon
2 tbsp cilantro
2 tbsp parsley
2 portobello mushroom caps
1 tbsp olive oil
salt & pepper

1) Mix all of the ingredients (except mushroom caps) together in a large bowl until combined
2) Prep the mushroom cap by using a spoon to remove the dark black gills on the underside
3) Rub both sides of the mushroom cap with the olive oil , season with salt and pepper and place on a baking sheet
4) Place about 1 c of filling rolled into a ball on the mushroom cap and slightly press to fill cap
5) Top with a slice of lemon and place in 350F oven for about 20-25 min
(mushrooms should be softened and crab mix will be browned)
6) Serve with some remoulade sauce (mayo, white wine, french mustard, parsley, salt & pepper)

Souper Soup Swap & First Annual Soup Awards

2011-04-02T18:03:00.000-07:00

Food swaps are the newest craze in the foodie world....they aren't exactly new as cookie walks have been around as a holiday staple basically forever. But now you can mass produce and swap baked goods, soups, baby food, garden harvests, frozen dinners or any thing homemade! The benefits of food swapping are simple instead of having leftovers for a week of the same old boring meal, you switch with friends (or strangers in some cases) for their versions of the food in question. If you have ever tried to cook soup for one you know how hard it can be - it seems like no matter how carefully you measure you end up with a giant pot simmering away on the stove and lunch leftovers by the dozen.

(pictured clockwise from top left - split pea, minestrone, indian style seafood stew,

and tom yum goong)

We had 9 different soups entered into the swap and everyone who participated brought home 4 different containers for a variety of leftovers. We ended up with three main categories for our soups - vegetarian, meat/seafood and chicken broth based. It was a lot of fun and we had a great time sharing our recipes and picking our favorites. Then again when you have good friends any reason to get together is always a great time!

Here are the entries & winners in each category:
Vegetarian:
1st Place - Split Pea Soup
2nd Place - Cold Watermelon Soup
3rd Place - Wild Mushroom and Leek Soup

Meat/ Seafood:
1st Place - Indian Style Seafood Stew (pictured above)
2nd Place - Chili
3rd Place - Tom Yum Goong

Chicken Broth-Based
1st Place - Pasta Fagoili (pictured above)
2nd Place - Vermont Cheddar Ale
3rd Place - Minestrone

Some of the participants:

Flexitarian (Chicken) Pot Pies

2011-03-19T07:31:00.000-07:00

Most readers of this blog know that I have a very diverse group of eaters that visit me pretty regularly. When I learned the other night that a friend who was joining us for dinner was a vegetarian, my thoughts of a lovely roasted pork tenderloin stuffed with all sorts of goodies faded away. He swore that he would be fine with salad and a side dish but that didn't sit well with me.... back to the drawing board! I have owned Ina Garten's Barefoot Contessa Parties! cookbook for a while now and even though her recipes are delicious (and relatively easy) I don't think that I have ever actually taken more than a glance at the whole book (sadly this happens to a lot of my cookbooks). The last page in the book has a menu for a fireside dinner.... while we do have a fire place it is decorative (and probably hasn't been used in about 50 years!) but this menu gave me some wonderful inspiration!

My ideal dinner for company is a flexitarian one - where I can customize for meat eaters and veggies without having the stress of two separate dishes. This means that no one gets left out and stuck eating salad and no one has to feel "cheated" by leaving out the meat (though there are many hearty veggie friendly ideas out there). Chicken Pot Pies actually were very east to "flex".... with a few changes to the traditional gravy that is used in the pie (I substituted a creamy sauce for gravy) all I needed to do was to add the chicken to the mix after serving up my veggie friends. This dinner is perfect for the fireside or just a delicious dinner that is easy to freeze and can easily be made in bulk so that you have a left over pie for later. I recommend preparing the roasted chickens and pie crust in advance (ie the night before) unless you have a few hours to spend on this meal.

Flexetarian/Chicken Pot Pie
1/2 batch Pate Brisse Crust (do not bake... just have the dough ready up to step #5)
1/2 chicken (or 2 breasts)- roasted with herbs de provance and garlic
3 tbsp butter
3 tbsp flour
2 c heavy cream
1 c milk (I used some 2% to try and lighten this up a touch.... but to be honest there is already a ton of butter and cream so its up to you)
2 c carrots coins
1 onion - diced
3 ribs celery - diced
2 c potato - peeled and diced (I used baby red potatoes but you can use most any variety)
2 c baby bella mushrooms - quartered
1 bunch of asparagus - the top 4" cut into 1" chunks
2 shallots - finely diced
a handful of fresh parley, thyme and sage
2 or 3 cloves of garlic - smashed and diced
salt & pepper
1 pinch saffron
olive oil
1 egg & water for egg wash

1) Bring a pot of salted water to a boil and drop in the potatoes for about 10 -15 min (until just soft) - strain and rinse with cold water to stop cooking
2) In a sauce pan, make a roux with the butter and flour. Add the warmed milk/cream about 1/2 c at a time stirring with a whisk in between to smooth the sauce.
3) Add salt, pepper and saffron to the cream sauce and set aside.
4) In a wok pan, saute some garlic in oil - add the shallots and onions
5) As they begin to soften, add the carrots, celery, asparagus ans mushrooms - stir and allow to soften
6) Add the chopped herbs and stir together
7) Add about 1/2 of the cream sauce to the vegetables and mix
8) Assemble the individual crocks for the vegetarian pies - add 2 or 3 big scoops of vegetables until filled to the rim - set aside
9) Dice up the meat from the chicken breasts (discard any skin/bones) and add to veggie mix
10) Assemble the chicken pot pies by adding 2-3 scoops of the mixture to the crocks (make sure you have a way to tell them apart! I used two different color bowls)
11) Portion out the remaining cream sauce into the crocks
12) Roll out the pate brisse dough between two pieces of wax paper until about 1/8" thick
13) Cut out a circle slightly larger than the crock and lay it gently on top. Press down the edges to seal. (you can use a cookie cutter to cut the scraps for decorations)
14) Go over the crust with an egg wash and place in the oven for 1 hr at 375 F

Tomato Mozz and Basil appetizer

2011-03-13T19:56:00.000-07:00

There are a million recipes for this classic Caprese salad. But there is a reason for that, at their best there is nothing more that you need than this perfect bite of fresh mozzarella, tomato and basil. Here in the New York area spring is starting to creep in - I saw my first tree buds and flowers yesterday- but freshly grown tomatoes are still many months away. Luckily, we have been able to maintain our herbs all winter long (well fingers crossed!). I wish that I could take credit for this but my thumb is definitely not green...basic Pothos type plants are really all I can handle. Luckily, my boyfriend is quite good at keeping our little garden alive.

This winter we have shared our basil fresh bites of summer by bringing this dish to a few friends parties - a welcome addition to the usual chips and dips. We dressed them simply with sprinkle of salt and pepper and a swirl of aged balsamic vinegar and good olive oil. Like most others I think I am going a bit spring crazy with the nice temperatures over the weekend.... so here it is my ode to warmer days!

VIDEO POST! Pan Roasted Chicken with Ratatouille Sauce

2011-03-12T07:43:00.000-08:00

It has been really fun using my new Flip Camera to record recipes. And so far I have gotten some great feed back...and even had a friend make something new because of my video! They say a picture says a thousand words - so what about a video? I know that personally I often look up videos of new cooking techniques because so many of us are visual learners. This recipe really turned out amazing. As I say in the video its fast, easy and really is perfect for company as it makes a great presentation. Don't be afraid of the hard to spell French name - Ratatouille is a wonderful vegetable dish that is a perfect recipe to have when your summer garden is making you see green (zucchini that is!)

I used two Newman's Own products in this recipe - Family Recipe Italian Dressing as a marinade for the chicken and Cabernet Marinara as part of the ratatouille. I used boneless, skinless chicken breasts as I find them much more flavorful than the standard boneless, skinless chicken breast. However, if you wanted to serve this with on the bone chicken breasts I think that would be a great option as well. Also feel free to serve this over brown rice, another type of pasta or even something more exciting like quinoa or couscous!

Click the link for the full recipe and instructions

Pan Roasted Chicken with Ratatouille Sauce
6 boneless skinless chicken thighs
1 c Newman's Own Family Recipe Italian dressing
2 tbsp olive oil
1 tbsp butter
1 c pancetta cubes (you could also use bacon)
2 c diced eggplant (peeled)
2 c diced zucchini
8oz baby belly mushrooms sliced
1/2 Spanish onion - diced
4 cloves of garlic - minced
2 c Newman's Own Cabernet Marinara Sauce
Parmesan cheese
fresh parsley - minced

1) Marinade chicken thighs in Family Recipe Dressing for at least 15 min but up to 2 hours (in the refrigerator)
2) Heat an oven safe pan with some olive oil and butter (to increase smoke point) and sear chicken thighs
3) After 2-4 min flip each thigh and then place in 350F oven for 15 min (or until chicken in done and juices run clear)
4) While chicken is cooking, in a large wok pan over med heat begin to render the pancetta
5) Add garlic and onions to fat that has been released into the pan to flavor it
6) Add the remaining vegetables (zucchini, eggplant and mushrooms) and cook until softened
7) Add Cabernet Marinara and stir to combine completely - allow to return back to a simmer
8) Serve the chicken with the sauce over a bed of pasta or other starch and top with Parmesan and fresh parsley

Thank you again to Newman's Own and Foodbuzz Featured Publisher program for this amazing opportunity!

VIDEO POST! Flexitarian Pasta Bakes

2011-03-12T07:10:00.000-08:00

Well I am not really one for following directions so here is a bonus video from my experiment this weekend. I was asked to make a short (<5 min) video that featured Newman's Own products in a quick recipe (<30 min) and what did I do? Well I picked a recipe that had to cook in the oven after you prepped 4 or 5 different ingredients.... and I took over 10 min explaining it! I was able to trim it down a little and I must say that they were absolutely delicious. While I don't think that I can call it a quick dinner for after work definitely find the time to make these individual pasta bakes. They freeze wonderfully and are perfect to have on hand when you want something homemade but don't have the time to make it right now.

Dinners like this are a favorite in my house because while we eat meat (or rather everything) we have lots of vegetarian friends.... so I try to make food that is adaptable to different eaters. This is the perfect dish to make double of and save one for a "rainy" day. Oh and for the record it should take you about 20 min to prep all the ingredients and then you just need to let them bake for about 20-30 min so dinner will be on the table in less than an hour!

Click the link to get the full ingredient and recipe

Flexitarian Pasta Bakes
1 box whole wheat rotini - cooked according to directions then drained and rinsed with cold water
3 to 4 1/2" thick slice of pancetta (you can find this at some deli counters or some places will have it pre-cubed)
1 jar Newman's Own Tomato & Basil Bombalini Sauce
1 large zucchini diced
1 8oz box baby bella mushrooms sliced
1/2 spanish onion diced
1 c Newman's Own Family Recipe Italian Dressing
2 lb part skim ricotta cheese
1 c grate parmesean cheese
2 tbsp fresh parsley - diced
1 egg
1 tbsp granulated garlic
1/2 tsp ground nutmeg
2 cans canellini beans
sliced mozzarella
salt & pepper
olive oil

1) Marinade the vegetables in the Newman's Own dressing
2) Prep the pasta according to the instructions, drain and rinse with cold water to stop cooking then toss with some olive oil to prevent sticking
3) Fry up the pancetta cubes - once browned let sit on paper towels to drain excess fat
4) Prepare the cheese mix by mixing together ricotta, grated cheese, parsley, egg, granulated garlic, nutmeg and some salt and pepper.
5) Saute the vegetables by dumping the entire bag (with dressing) into a pan and letting them soften
6) Assemble pasta dishes using the ingredients you like
- vegetarian option: pasta, ricotta mix, vegetables, canellini beans and Newman's Own Sauce
- meat lovers option: pasta, ricotta mix, vegetables, canellini beans, pancetta and Newman's Own Sauce
- low carb option: replace 75% of pasta with canellini beans
7) Place a slice of the mozzarella on the top of each casserole dish and cook in oven at 350F for 20 -30 min or until bubbling

As I mentioned in my last post, I am very excited to be able to bring you these video posts due to the generosity of FoodBuzz's Featured Publisher Program and Newman's Own... thank you both!

VIDEO POST! Roasted Pork Tenderloin with Chimichurri Sauce

2011-03-11T07:03:00.000-08:00

Hello Readers......

something about this post is not like the others..... one of these things is not the same! We have stepped into the 21st Century and now have video... thanks so much to Newman's Own and Foodbuzz for sending me this amazing Flip video camera. In the next few days we will be posting some of our videos on the blog. Because I still am learning some of these videos are not exactly perfect (editing is harder than it looks!) but they should help you master some new techniques in a new way. So far the feedback is great, my friends and family love the new style and we hope to bring you a new video post every few weeks after we get the initial 4 videos up. We have already had a request on cooking a whole chicken and making a baked good. I would also like to do a seafood dish but please feel free to leave suggestions in the comments. If there are recipes already on Carla's Tasty Treats that you would like to see in video form we just might be able to help!

Thanks again

Carla

Please click through if you would like to see the complete recipe written out

Roasted Pork Tenderloin with Chimichurri Sauce

1 pork tenderloin
salt & pepper to season
2 tbsp olive oil

2 c parsley leaves (no stems!) - washed
3 cloves of garlic - peeled and crushed
1 tbsp crushed red pepper
1/4 c EV olive oil
salt

1) In a oven safe pan, heat up the olive oil and place pork tenderloin seasoned with salt and pepper in pan
2) After 2 min or so flip over - repeat for other 2 sides so all sides have brown crust
3) Place pan in oven at 350F for about 15-20 min (check with a thermometer to ensure proper cooking)
4) While Pork is cooking, using an immersion blender (a standard blender would also work) add the ingredients for the chimichurri sauce and blend until smooth.
5) Once the pork comes out of the oven let it rest for a few minutes to re-absorb the natrual juices

Eggs Benedict vs Bacon, Egg and Cheese.... why choose when you can have both?

2011-03-03T19:28:00.000-08:00

The ultimate brunch food is Eggs Benedict....soft, gooey soft boiled eggs with a creamy, rich Hollandaise Sauce. This is the perfect mix of decadence and simplicity. Poached eggs can sometimes be difficult to make at home but they don't need to be! If you add just a splash of white vinegar to the water when poaching the eggs they come out perfect every time - no need for crazy stirring or special containers. This time I skipped the lux Hollandaise sauce and stuck to a simple preparation that was just as satisfying (while saving quite a few calories).

This Poached Egg is served on top of a toasted round of wheat bread with some pepper jack cheese, slices of thick cut bacon and a perfectly cooked egg.... with a yolk ready that is ready to spill out with just the lightest touch of your fork! Just a simple sprinkle of salt and pepper tops it off for the perfect breakfast treat in only 5 minutes.

Not Your Mama's Nicoise Salad

2011-02-27T19:22:00.000-08:00

This isn't really a Nicoise Salad - the French classic that combines potato, tomato, green beans, olives, boiled egg and tuna but its construction reminds me of it and so I can't help but group them together. Nicoise Salad is more meal than starter and it is the perfect lunch for a lazy afternoon. This is also the perfect dish to bring along to a BBQ because it beautifully balances out plate after plate of meaty bar-b-que goodness. You can include a meat like tuna in the original or grilled chicken in my version or just keep this strictly vegetarian.... there are so many ways to make this meal very complete!

This dish can be served warm (against the rules for the classic) just take care to have all the vegetables ready to go at once or prep in advance and store it chilled for an easier to serve option. Feel free to use my suggestions or you can always customize your salad based on what you have on hand. The only requirement is that it tastes delicious. This version is far from the traditional salad but that is what I love about it!

This salad included: (L to R)
Oven Roasted Beets
Sugar Snap Peas
Oven Roasted Moroccan Spiced Cauliflower
Mini Heirloom Tomatoes
Grilled Chicken Breast
Gorgonzola Cheese Crumbles
Scallion
Mini Baby Potatoes
Roasted Red and Yellow Peppers

and I served it with a Roasted Garlic Vinaigrette...click through for the recipe

Roasted Garlic Vinaigrette
5 cloves or garlic - roasted and smashed
2 tbsp red wine vinager
1/4 c extra virgin olive oil
salt & pepper
2 tbsp fresh parsley - finely diced
1) In a small bowl - wish all ingredient together rapidly until dressing thickens
2) If you store dressing it will separate and need to be shaken or whisked again

Valentine's Day Dinner

2011-02-25T06:58:00.000-08:00

It was around noon on Monday that I decided that it just wasn't right to have leftover soup on Valentines Day. Even though we weren't planning on going out and instead had plans to go and work out, I didn't want to make dinner so 'normal'. So when I ran to the store and saw the last package of baby lamb chops sitting right in front of me - Perfect! I had been talking to a friend who was making lamb for the first time that night for her fiance and it was right in the front of my mind.

This time I took the extra step of removing the small piece of fatty meat under the chop to make them "Frenched". This step makes it much easier to eat the lamb chop and turns it into just a few choice bites.... A luxurious dinner if there ever was! For this dinner, I applied a rub of sea salt, fresh crushed pepper and rosemary and seared the chops on my grill pan. Only about 15 min from fridge to dinner plate - good food doesn't have to take a long time to make!

Brandy Soaked Cherry, Chocolate and Almond Blondies

2011-02-21T08:02:00.000-08:00

I know I have mentioned smittenkitchen before- she is just amazing at inspiring me into crazy baking adventures and keeping me from fitting those skinny jeans! I can't put all the blame on her though as this time it was a birthday party and some friends over for dinner that got me asking "What should I bake?" A quick search pointed me to this super flexible blondie recipe. I absolutely agree with her comments in this recipe, being able to use melted butter instead of a standard room temp is a wonderful time saver and these blondies are easily going to become my go-to when I need a baked good fast!

I made two batches in just one weekend using the double recipe for the 9 x 12 pan and my only criticism is it is impossible to wait for these to completely cool! I was a bit too hasty on both batches and ended up with some broken bars that were "damaged" and I had to take care of them! I guess the diet is on hold till Monday yet again. The version pictured above used dried cherries soaked in some brandy for about 20- 30 min to plump them up and rehydrate them slightly but if you are looking for a more child-friendly dessert you can also do this with hot water. I also made a simpler version using just chocolate chips and walnuts and there were no complaints (in fact I think there was a bit of a fight over the last few crumbs)!

click through for the recipe! and if you want a million mix in suggestions head to smittenkitten's comment section

Blondie Bars Basic Recipe (for 8x8 pan - double for a 9x12 pan)
1 stick butter - melted
1 c brown sugar
1 egg
1 tsp vanilla extract
1 c flour
pinch salt
up to 2 c of "goodies" (chocolate chips, dried fruits, nuts, toffee bits, butterscotch chips, etc)

1) Stir the sugar into the melted butter and using a mixer whip it together till slightly fluffy
2) Add the egg and mix completely
3) Add the vanilla and combine
4) Add the flour and salt and mix
5) Add in up to 2 c of the "good stuff" (chocolate chips, raisins, walnuts, cherries, almonds, toffee crunch etc) and then pour into a greased pan (mixture will be thick and dough like)
6) Bake at 350 F for 20-25 min (it took my 9x12 pan 30 -35 min and it was perfect -- but test with a toothpick)

Crab Cake Lettuce Wrap

2011-02-17T20:37:00.000-08:00

Crab Cakes are so simple to make but they are always a hit. These easy appetizers can be fried in advance and just heated in the oven before being served to guests. Or you can only skip the frying and just bake them however, I love the crunchy crusty layer that forms when you give them a pan frying. I like to use a lot of meat and a handful of breadcrumbs in my crabcakes however it is possible to make one with no breadcrumbs at all. For an even crunchier shell you can always roll your crabcakes in a second layer of breadcrumbs.

The lettuce wrap is a fun way to serve and present a crabcake along with a spicy remoulade sauce to top it and give it a little kick.

Crab Cake
1 lb lump crab meat
1/2 - 3/4 c panko breadcrumbs
1/4 c finely diced red pepper
3 finely diced scallions
1 large egg
2 tbsp mayo
2 tbsp fresh cilantro
1 tbsp old bay seasoning
salt & pepper

1) Mix all ingredients together and form into small patties- allow to rest in the fridge or freeze before frying to solidify
2) Heat up about 1 cm of oil in a frying pan and pan fry each crab cake (you will need to keep adding oil over the course of frying)
3) Set aside on a paper towel and allow to drain
4) Once cooled, freeze on a cookie tray and store for up to 1 month in a zip lock baggie
5) To reheat, place on cookie sheet in 350F oven until heated through-out about 20 min

Glogg

2011-02-12T13:26:00.000-08:00

A few days before my final holiday party of the year (Jan 15th) I stumbled upon a recipe for a traditional Swedish Glogg. I have actually had the pleasure of being in Sweden around Christmas time and attending a traditional celebration (what ever you do be careful with the aquavit!) so I knew that this would be a fun drink to serve my guests. I was lucky to have most of the spices on hand from baking so a quick trip to the liquor store was all I needed. While there are a few time consuming steps needed this isn't very complicated and it is definitely a fun drink for the cold weather. You may be tempted to just dump everything into one pot and let it just simmer together but taking the time to make the brandy caramelize is definitely worth it! After spending most of our holiday season digging out from snow storm after snow storm it was wonderful to come inside to a hot cup of this "medicine".

This recipe will make about 5 x 750 ml bottles of glogg but don't worry, if you aren't having a party you can always bottle it and store it as it ages very well. In fact, if everyone is a good girl and boy next year this might replace the annual cookie baking that I do for gifts and turn things up a notch! One warning - this is highly alcoholic - despite its sweet taste and spicy warmness it has a kick..... so make sure you have a glass of water and a few advils before bed if you find your self "taste-testing" it too often throughout the night. If you want to combine baking with Glogg making you can always use the fruit that has been strained out in the end to make a delicious bread - just be careful to remove all of the spices as it isn't fun to bite into a chunk of cinnamon stick!

click through for the recipe!

1.5L dry red wine
1.5 L American port
750 ml brandy
5-6 cinnamon sticks (cracked open to expose more area)
15 cardamom seed pods
2 dozen whole cloves
1 orange peel, whole and washed
1/2 C dark raisins
2 C sugar
Garnish with the peel of another orange

1) Prepare the spices by cracking the cardamon seed pods and breaking up the cinnamon stick
2) Add the red wine to a stainless steel or porcelain pot (do not use aluminum or copper) - add the cinnamon, cardamon, cloves, orange peel and raisins - cover and let simmer

3) In a small stainless or porcelain pot, add the sugar to half the brandy and dissolve over low heat - stir till it becomes a golden syrup
4) After about 15 min, large bubble should be forming in the brandy mix which will be the start of the carmelization that gives a really rich flavor to the drink

5) Add the brandy mix to the wine blend and let simmer for about 1 hour
6) Strain out all solids before serving and garnish with a fresh orange wedge and cinnamon stick

Shrimp Stir Fry

2011-02-10T18:42:00.000-08:00

Always my go-to when I don't have anything else left in the house but its still wonderfully delicious! Tonight's dinner is shrimp with portabello mushroom, snap peas, red and green pepper and onion - topped with cilantro

White Chicken Chili

2011-02-03T05:26:00.000-08:00

With the North East in the middle of one of the worst winters in memory, its no surprise that hearty, warm soups are being requested more often. For me, it seems like I can barely go a day without having a soup of some kind! New Jersey is pretty much know for its diners - often open all night and serving up what generally is pretty close to homemade comfort food. Diners are not really know for bending to the newest food trend, classics like tuna melts, greek salads and even meatloaf are the staples of these places served with a cup of their homemade soups and a scoop of pudding for dessert. But that is their charm - no matter what diner you do to you almost don't need a menu because you know what they serve...it hasn't changed in probably 50 years!

I recently had a delicious bowl of chili at the Windsor Diner in Clark, NJ and I just couldn't stop thinking about it for days. It was everything that a bowl of chili should be...and came with ample sour cream and salsa on the side so you could dress it up as you wished. This White Chicken Chili on the other hand, is pretty much the complete opposite! While it is delicious, warming and comforting it is more delicate rather than hitting you over the head with a hunk of ground beef. I have tried other recipes before but this was a new one for me and I think that it came out really well. I used my 7.5Q dutch oven to make the chili and let it cook in there for a few hours in the oven to really marry the flavors together. It was a little more soupy than my other attempt but I actually liked it and felt it had more flavor... use a bit less chicken broth if you would prefer a more stew/chili appearance.

click through for the recipe!

White Chicken Chili
6 boneless skinless chicken thighs - cut into 1" cubes
3 cans canellini beans - strained and rinsed
2 carrots - diced
2 celery stalks - diced
1/2 white onion - diced
1/2 green pepper - diced
10 grape tomato - sliced in half
3 scallions - diced
1 box chicken broth (reduce to 2 c if you prefer thicker texture)
1 c half and half
1/4 c cilantro
2 tsp chipotle powder
1 tsp cumin
1 tsp cayenne pepper
1 tsp ground ginger
1 tbsp crushed red pepper
salt & pepper
2 tbsp olive oil

1/2 c sour cream
1/2 c mexican blend cheese
2 tbsp chives
2 tbsp cilantro

1) Heat oil in 7.5Q dutch oven
2) Season chicken cubes with salt and pepper and place into the hot oil -after 3 min stir to brown evenly
3) Add the diced carrots, celery, onions and pepper to the dutch oven and saute
4) Once softened, add the spices and stir to combine
5) Add the beans, scallions and tomatoes - allow to heat through
6) Remove from stovetop, add box of chicken broth and then place in 350 F oven for 1-3 hrs
7) About 30 min before serving, add half and half and cilantro to soup, stir to combine and place back in oven (if it is too thin you can leave lid off)
8) When ready to serve, add a scoop of sour cream, some cheese, cilantro and chives to soup and serve

Lightened Up Cassoulet

2011-01-30T10:37:00.000-08:00

Traditionally a French dish, cassoulets use a variety of rich meats to flavor a baked bean dish. This rustic dish is like many other baked bean dishes made around Europe - there are as many recipes as there are grandmothers out there! This dish is simple and easy to make - don't be scared by the long ingredient list. It works wonderfully as a lazy Sunday afternoon project when you have time to sit and wait for the flavors to combine perfectly. This will also work for slow cookers - so feel free to prep it in advance and come home to a delicious hot meal.

Generally, very rich meats like goose or duck are used as the main ingredient with additions of pork sausage and bacon to give flavor to the white beans. I decided to lighten my dish up by using chicken thighs and chicken andouille sausage. I do think that a bit of bacon would have been an excellent addition lending some of the smokey flavor that bacon is famous for to the dish. I also strayed from the original by using a mixture of red kidney beans and white cannellini beans which was more a decision based on my pantry supplies than tastes. I also didn't have any onions in my house...but I added some shallots to compensate.

Click through for the recipe!

Cassoulet
2 links andouille chicken sausages (I used trader joe's brand) - diced
6 boneless skinless chicken thighs
1 15 oz can canellini beans - drained and rinsed
1 15 oz can red kidney beans - drained and rinsed
1 28 oz can san marzano whole tomatos - crushed
1/2 c celery- diced
1/2 c carrots - diced
1/2 c green bell pepper - diced
2 c mushrooms - sliced
3 large cloves of garlic - minced
1 shallot - minced
2 tbsp fresh basil
4 tbsp dried italian herbs
salt & pepper
2 tbsp olive oil

1) Cover the chicken with italian seasoning and salt & pepper.
2) In a cast iron dutch oven heat the oil
3) Add the chicken thighs and allow to brown - flip after about 5 min
4) Move chicken to the side and add the sausage - allow to brown
5) Add the garlic, shallots, peppers, carrots and celery - saute till softened
6) Add the beans, tomato, mushrooms and half of the fresh basil - cover and place in 350F oven for at least 1 hour (2 hours would be better)

Homemade Oreo Cookies

2011-01-22T17:50:00.000-08:00

This recipe has somewhat be haunting me. Growing up there was really few true "junk foods" in our house, my mom always had a soft spot for potato chips and my dad loves his Oreos. Until recently I really didn't care for potato chips (my boyfriends addiction and their ever presence in my home has changed that a little!) but I have always enjoyed an Oreo. My normal eating habits tend to avoid processed food like Oreos now but I do sometimes get samples from my work of the Oreo Cakesters and I couldn't stop thinking of them. I decided that a dinner I was holding was the perfect chance to try them out (and then hand them out!) without totally killing my NYE resolution (its still Jan I have to give it at least a month!).

I took my recipe from smitten kitchen and as always they were delicious! However the cookies were not really like oreos and the batter was very grainy because of the sugar. I don't know if I did something wrong or this is just the way they are suppose to be. I have to admit... I don't remember if I put in 1c or 1.5c that was in the original recipe but I would suggest using less as they were very sweet. These cookies were made after quite a bit of glogg was consumed so I do have an excuse. Also I did not have the vegetable shortening so I used all butter - the frosting worked out perfectly fine. These cookies were a serious hit at my party and the review on smitten kitchen mention a version with a bit of peppermint and candy cane that sounds divine. As is they were so good that I secretly hid a few of these cookies pre-party because they were flying off the plate so quickly - definitely go for a double batch!

Keep reading for the recipe....

For the chocolate wafers:
1 1/4 c flour
1/2 c unsweetened cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 c sugar
1/2 c plus 2 tbsp (1 1/4 sticks) room temp unsalted butter
1 egg

For the filling:
1/2 c (1 stick) unsalted butter
2 cups confectioners’ sugar
2 tsp vanilla extract

1) For the cookies, mix together dry ingredients.
2) Cream together sugar and butter, then add the egg.
3) Incorporate the dry mix in 2 or 3 additions mixing completely inbetween (the dough will form a ball but be very grainy)
4) Form into a small marble sized ball and then flatten on a cookie sheet lined with parchment paper.
5) Cook in a 375 F oven for 9 min
6) Allow to cool on a rack until cool enough to handle
7) For filling beat butter until softened and add sugar and vanilla- beat till creamy
8) Use a piping bag (or zip lock with corner cut off) to frost in between cookies and form sandwiches.

Crab Fra Diavolo?

2011-01-16T12:32:00.000-08:00

Shrimp Fra Diavalo is an easy dish that is found on countless "red sauce" Italian restaurants all over America - though most people say that it is not something normally found in Italy. Either way the combo of seafood with spicy crushed red pepper in a fast and easy tomato sauce makes this a perfect weeknight meal as it can be made quickly and after work those minutes count! I decided to skip the shrimp tonight and go with lump crabmeat.

I used a can of pre-cleaned crab meat however if you are feeling adventurous you can always get your own crab and clean out the meat yourself. Or class the dish up with the addition of lobster or scallops instead of the crab. The sauce takes about as long as it does for the pasta to cook so get your water starting to boil and then begin to assemble the sauce. The next question is to cheese or not to cheese. Traditionally fish pasta dishes do not take the usual sprinkling of grated Parmesan cheese however I can't resist the unami taste and usually go light but need a little something!

Crab Fra Diavalo

1 16 oz can of crab meat
1 14 oz can crushed tomatoes
1.5 tbsp crushed red pepper
3 cloves of garlic - smashed and diced
2 tbsp olive oil
1/4 c white wine
4 tbsp fresh basil - chiffonade
salt & pepper

1) In a wok pan, heat some oil - add the garlic and red pepper
2) Once garlic begins to brown, add the crab and begin to saute it
3) Add the tomato and mix together
4) Once it begins to simmer, add salt, pepper and wine, cover and allow to simmer for 10 min
5) Just before serving add the fresh basil and mix

Crispy Asian Chicken

2011-01-10T15:57:00.000-08:00

Need to get some dinner on the table and you have nothing in the fridge? Try this Asian style chicken that uses cubed boneless skinless chicken breasts and left over rice from Chinese Take-out. I know its January and I should be knee deep into my New Year's resolution to exercise, eat healthy, lose weight - the list goes on. Instead I have a recipe that calls for you to bread and fry chicken...and a side of carbs? I must be crazy.... either that or I still haven't gone food shopping!

Well the truth of it is both! Even if you are following that new diet this is a great recipe to keep in your back pocket...just in case. You could even eat it on top of a nice green salad instead of the bed of brown rice. Oh and while you are at it - go grab one of those frozen bags of Asian Stir Fry veggies.... you never know when you might need it! That one little bag of veggies would have made this rice a lot more interesting....

Crispy Asian Chicken
1 lb boneless skinless chicken breast - cut into 1.5" cubes
3 c flour
1 tbsp salt
1 tbsp pepper
1 tsp ground ginger
2 tbsp Chinese 5 spice blend
olive oil

1) Blend spices and flour together and place in a zip top baggie
2) Rinse chicken and then pat dry
3) Drop into baggie and coat completely with flour blend
4) In a large frying pan, heat approx 2" of oil at med /high for 7 min or until hot
5) Carefully place chicken into hot oil - in a single layer (do not over crowd pan - you may need to make 2 batches!)
6) Using tong flip each piece over once brown and crusty (approx 3-5 min)
7) Remove from frying pan and pat dry on paper towel

Baby Lamb Chops

2011-01-03T19:00:00.000-08:00

They are just so irresistible. Baby Lamb Chops just are decadent, delicious and oh so savory. This fast cook just needs a herb rub before a quick sear and then a few minutes warming in the oven at 350 F. They make a great little appetizer or first course.....

Carrot and Squash Soup - Thanksgiving Recycle!

2010-12-21T10:15:00.000-08:00

We had over quite a group for Christma-Channuk-Thanksgiving-mas. Twelve people for a sit down dinner which was our largest crowd ever. It was so much fun and we really enjoyed having all of our friends over. This year I tried more than ever to have the left overs from dinner go home with my guests as I usually need a break after prepping for a big party. But I was left with a few of the baby squash and it was an east decision to make a delicious soup in time for the cold front that moved in.

Baby Squash and Carrot Soup
1 c maple glazed carrots (I also add a tiny splash of aged balsamic vinegar to the glaze)
6 roasted baby squash halves - skin removed (split in half, cover with olive oil and savory herbs and roast at 350F for 45 min)
2 c milk 2%
1 tsp ginger
1/2 tsp cumin
1/2 tsp all spice
1 tsp cinnamon
salt & pepper
special equipment: immersion blender

1) In a large pan, heat the milk over a medium flame.
2) Add the squash pulp and carrots and let come to a simmer
3) CAREFULLY! Remove from heat and blend till smooth
4) Add seasoning

I also recycled my stuffing into croutons by spreading it out onto a cookie sheet and baking at 350F for 15 min
Stuffing:
1 loaf brioche loaf - cut into 1" cubes, covered in olive oil and toasted for 15 min
4 tbsp butter - melted
1 c carrots - sliced
1 c onion - diced
1 c red bell pepper - diced
2 c mushrooms - chopped1 tbsp fresh sage - minced
4 cloves garlic - minced
3 sprigs thyme
2 sprigs rosemary
1 c walnuts
1 c vegetable broth (or chicken broth)

1) In a pan with some oil, saute the onions, peppers and carrots until soft.
2) add mushrooms and allow all moisture to evaporate
3) In a large bowl - mix together melted butter, bread cubes, vegetable mix, herbs and walnuts
4) Place in a large buttered casserole dish and add broth
5) Cover with foil and place in oven 350F for 35 -40 min - remove foil for last 10 min or so to brown top

Christma-Channuk-Thanksgiving-mas!

2010-12-19T20:14:00.000-08:00

Its seems that it is always hard to find time to get everyone together but during December this is especially true. One of the best parts of the holidays is visiting with friends and family that we might not see often enough during the rest of the year. This year it seemed like we had even more than usual going on and so we decided to combine our usually holiday parties into one big dinner....for 12! Officially our biggest sit down dinner to date.

Last year, we held a Latkes/Christmas Cookie party - everyone really enjoyed dinner and loved decorating cookies so we knew that was definitely part of the evening. Since my Thanksgiving was a little short of leftovers, I was really itching to cook a turkey so there was another huge part of my menu. With so many holidays to celebrate we certainly didn't have a shortage of traditional foods to choose from! Everything came out really well except for my stuffing... which needed a little more time in the oven to get nice and brown.

I used a Martha Stewart recipe for the sugar cookies and they came out wonderful! Just make sure you watch them because a sheet of mine (or maybe two) ended up in the trash when I got distracted. For the latkes, I used about 7.5 lbs of potato and 2 onions to make about 60 latkes. I didn't have any matzah meal on hand so I went with panko breadcrumbs....it didn't seem to cause any issues.

Take a look at my final menu:
cheese & cracker
chips & salsa
veggies & dip

brisket w latkes - sour cream & apple sauce
turkey w brioche stuffing - gravy & cranberry sauce
mac & cheese
green bean casserole
maple glazed carrots
roasted baby squash

decorate-your-own Christmas cookie/ man
butter lane cupcakes

Green Bean Casserole
2 lbs green beans - washed and snapped then blanched
4 tbsp butter
4 tbsp flour
2 c light cream
2 shallots - diced
2 cloves garlic - diced
salt & pepper

Fried Onions

1) In a medium pan, melt the butter and allow it to simmer till it stops bubbling.
2) Add the garlic and shallots
3) Add the flour and whisk it until smooth - allow it to brown over medium heat
4) In a separate pan or in the microwave heat the cream
5) Slowly add the cream to the roux while whisking until it forms a thick uniform sauce.
6) Remove from the heat and season with salt &pepper
7) Mix sauce with the green beans and pour into a casserole dish
8) Top with fried onions and bake at 350 for 15-20 min or until bubbling

Winner Winner even more Chicken for dinner?

2010-12-13T19:28:00.000-08:00

I know I have mentioned this already before but I really love boneless skinless chicken thighs. This cut is less expensive and more tasty than the breasts. Because it has a slightly higher fat content it will stay moister as well. I find that it is well suited for searing and then oven finishing. Though I have had my spice blends for a while now I am still amazed at how easy and delicious it is make dinner

To make this broccoli rabe a little more interesting I gave it a bit of a kick by adding some fresh squeezed lemon and a bit of crushed red pepper while I was cooking it.

What Treats has Carla been Tasting? Part 2 Florida

2010-12-08T19:43:00.000-08:00

My final trip was to Florida for Thanksgiving. Over a year ago, my family decided to spend this Thanksgiving in Disney World and we were happy to be able to take the time off from work and join them. With 19 of us "squeezed" into a 9 bedroom rental home we were able to enjoy the real spirit of the holidays - being with your loved ones! While none of the dinners were anything special, it was so great to all be together that it didn't really matter. I had offered to make a big family dinner for everyone but apparently I was deemed too expensive and messy! Haha.... they must be my family cause they know me too well!

However, friday morning we left the family behind and headed to an all together different type of playland in Miami Beach - decidedly for the adults this time. Our ride down led us to Le Tub, home of the best burger in the world (as voted by GQ and Oprah). I can't say that I disagree - this huge burger (13 oz) was perfectly cooked to a medium leaving the center a perfect warm pink and delicious even without any toppings (I decided to go without the cheese as to taste the burger better but I did make use of the lettuce and tomato slice). This stop was recommended by a fellow music writer on Hidden Track and I have to say it was the perfect way to start our Miami Beach vacation - from the gritty Ex-New Yorkers telling a story in the booth next to us telling a story that would be more appropriate for a frat boy than a 50 year old man to the gorgeous boats that floated by allowing us to day dream as we waited to meet our burger.

We spent the next few days drinking frozen concoctions at the Clevelander, checking out a local sushi spot, and trying Greek favorite,which was featured on Rachel Ray's $40 a day show, Taverna Opa! (which did have a pretty awesome happy hour deal). We also made sure to check out the local gelato shop that was featured on the MTV's Jersey Shore for a double guilty pleasure. To start off our birthday day of fun, we had brunch on Ocean and enjoyed an interesting take on a Eggs Benedict at the Park Central Hotel. While the English muffin and poached egg were there, pancetta, spinach and fresh mozzarella replaced the standard ingredients.

Our last night we decided to dine at WISH in The Hotel of South Beach. Wish is located on Collins which is one of the main streets in South Beach filled with stylish art deco hotels. The first night when we were walking around we noticed the patio area at The Hotel and assumed it was some sort of bar however WISH is much more. As a four Diamond restaurant, you anticipate an exciting experience and WISH delivers. From the glowing menu to the electric cocktails, you never forget that you are on one of the trendiest street of South Beach. I really enjoyed the maple cream on the Pan Seared Diver Scallops and just couldn't get enough of the pickled radish on the Maine Lobster Ravioli. The pairings were exciting and had me peaking back at the menu at times amazed at the synergy between the ingredients.

What Treats has Carla been Tasting? Part 1 Boston, Cincinnati and Los Angeles

2010-12-05T20:24:00.000-08:00

So as you may have noticed I have been absent for a few weeks! Some of that time I was off working but there were a few personal trips stuck in there as well - in all I was only home for about 8 days in the whole month of November. The month started with my sister's bachelorette party and bridal shower back home in Massachusetts. Even though I don't live nearby I still wanted to be able to contribute to the sweet table and so when my flight got in late Friday night I got to work baking brown bottom pumpkin cheesecakes. These individual cheesecakes are just the right size....especially when you have over 50 other desserts to choose from! I also made a classic Red Velvet mini cupcake with cream cheese frosting which after a slight learning curve (I was borrowing pans from my mom and the first batch came out a little "toasted") came out moist and delicious.

Next, I visited Cinncinnati and couldn't pass up a chance to visit the original Montgomery Inn for their famous ribs. While I personally am more of a dry rub fan, I never say no to ribs! (sorry no picture!)

My next stop was a week in Los Angeles, California. I started my week there feeling a bit ill so I was less than adventurous and happily sat in my hotel room watching TV and ordering take out. But as things progressed I decided that I wasn't leaving the West Coast until I had tried one of these famous In'n'Out Burgers.While this burger joint looks like any other fast food place from the outside - the line extending out of the driveway was an indication that this wasn't the same old greasy hockey puck burger. What I got for about $5 was definitely an equal to many of the burgers I have eaten in bars and grill joints all over New York...however next time I will skip the fries and the shake as I didn't feel that they added much to the meal.

I also enjoyed a decadent night in Manhattan Beach with some business associates sampling some of the local fare. After enjoying a delicious beer at Manhattan Beach Brewing Co. We continued the night at Darren's and enjoyed a lovely dinner. We had to try their signature Sweet and Spicy Lobster Chowder which absolutely amazing though nothing like the New England classic! We also sampled a bottle of Ken Wright Pinot Noir which absolutely amazed me as it opened up and transformed over the course of dinner. For my main course, I was instantly drawn to the Short Ribs which was quickly passed around the table so that everyone could enjoy. I was also able to taste the Rock Shrimp Ravioli and loved the truffle goodness that was amply added to the sauce giving a beautiful rich, earthy edge.

Just halfway through the month and I have already enjoyed many great meals but nothing that I made at home! At least I was able to get some inspiration.....

(Please excuse some of the photos as my blackberry isn't always the most reliable but I had to document these wonderful meals regardless!)

Rosemary, Garlic & Mustard Rubbed Pork Tenderloin

2010-11-14T12:44:00.000-08:00

Shhh! I have a secret - while I might wish that I was a world traveling, music loving, NYC bar hopping super star sometimes in real life I sometimes am just absolutely unable to leave the 4 walls of my living room behind. I am currently in the middle of a particularly busy November that had me away from home more than half of the month (18 days). I knew that this weekend would be one of the only chances that I had to cook at home and I was really excited to eat something that didn't come wrapped in its own single serving package! Before I left I had stocked up on a few things so that I would have some supplies when I got back waiting for me....because as I have mentioned before grocery shopping on the weekends is just not an option!

Pork tenderloins are one of the fastest and easiest dinners to serve a crowd. Because of their even size and shape, it cooks well in the oven and can be quickly done to a perfect medium. The benefits and the downfall of pork tenderloin lies in its low fat content - as a very lean meat, it is prone to being dry if overcooked (similar to a chicken breast). Don't be afraid of cooking it though! Just invest a few dollars into a meat thermometer and you will never have to second guess if it is done enough for safety but still retains enough juices to make it delicious. I removed this pork tenderloin around 142 F which is in the medium range - it then rested for about 10 -15 min while we all gathered around the table and sorted out seating assignments (we had to vote on who got the "kids" chair....luckily as the hostess I was given the head of the table!) The pork was served with a side of string beans dressed in 15 yr balsamic and red & purple roasted potatoes.

Pork Tenderloin with a Dijon Mustard, Rosemary and Garlic
2 pork tenderloins (each will serve 3 people)
1/2 c whole grain dijon mustard
5 cloves of garlic - minced
2 heaping Tbsp dried rosemary - crushed (this was from our own little window box garden this summer!)
salt & pepper
olive oil
1 tbsp butter

1) Rinse and then pat dry the tenderloins
2) Mix together the mustard, garlic and rosemary to form a paste like spread
3) Liberally salt & pepper the tenderloins and then spread 1/2 of the mustard mix on each tenderloin
4) Allow to sit for 30 min or so and absorb some of the mixture
5) In an oven safe pan, heat the butter and oil
6) Once melted sear the tenderloins for approx 3 min on all sides
7) Place pan into preheated over (350F) for 30 min or until meat reaches 140-145 internal temp - make sure that all juices are clear and the center just has a touch of pink

Note: Next time I make this dinner I would definitely serve some sort of sauce on the side because while the pork was perfectly cooked and very tender it could have used a bit more flavor - this cranberry mustard based sauce sounds like a contender!

Upsidedown Apple Ginger bread cake

2010-11-03T20:05:00.000-07:00

At the beginning of October I was woken up early on a Saturday morning and told to get dressed in something warm but comfortable and to hurry up! With so little info I was both curious and confused but I decided to go with it and let my boyfriend take me on an adventure.... About 30 minutes later we arrived at Hillview Farm in Gillette, NJ. After a tractor ride out to the field, we focused on finding apples that would stand up to baking....of course while sampling plenty of apples on the way! We spent a great day out on the farm picking different types of apples and enjoying the orchard and came home with a basketful ready to cook up.

I had done some work researching some apple recipes and wanted something different than the standard apple pie or apple crisp so when I saw this gingerbread cake recipe I couldn't resist! For this recipe, I used mainly Cortland apples and I felt that it came out perfectly however any firm, tart apple would be a good choice. Also check out some variations on this recipe made with pears!

Upside Down Apple Gingerbread Cake
4 tbsp butter
1/2 c dark brown sugar
salt
4 apples- peeled, cored and cut into about 12 slices each

1/2 c butter, at room temperature
1/2 c sugar
1 egg
1/3 c dark molasses
1/3 c honey
1 c 0% plain greek yogurt
2 1/4 c flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg

1) Arrange your apples in a greased pan (I used a rectangle silicone brownie pan but a round cake pan would work fine)
2) Make the caramel but melting the butter in a small saucepan. Add the brown sugar and let it bubble over medium while stirring.
3) After a few minutes add the salt and mix together and pour over the apple slices
4) In a large bowl, cream the butter and sugar together.
5) In another bowl, combine the wet ingredients (egg, molasses, honey and yogurt)
6) In a 3rd bowl, combine the dry ingredients (flour, baking soda, salt, spices)
7) Into the original butter/sugar mixture, alternate additions of 1/3 of the dry and 1/3 of the wet mixing completely between each addition
8) Pour the batter on top of the apples and place in a preheated 325 F oven for 45 - 50 minutes or until a toothpick comes out clean.
9) Let cool for 20+ minutes and then invert onto a plate to serve (I cooled mine in the pan overnight and inverted right before serving as I took it to a party) - be ware that some of the caramel will drip so be sure to have some room on the serving plate to catch the drips!

Girls' Night Out: Red Velvet Whoopie Pie

2010-10-22T13:12:00.000-07:00

I don't want to get into how long its been since I was a care free co-ed living the college life but one thing is sure I don't see the girls as often as I use to. While we might not have ended the night by drinking till they kicked us out of the bar, it was still a great night and even better when I woke up feeling clear headed and remembering everything! With the temperature dropping and a pregnant friend to satistfy I decided to bake something fun for an after dinner treat.

As the notes say on the Food Network site - please don't expect this to come out exactly like a red velvet cake, whoopie pies are a bit closer to a cakey cookie. While I really liked them as is, I think that making them even more bite size would have been better as they were quite the mouthful.

Recipe taken from Food Network
2 oz semi-sweet chocolate chips
12 tbsp unsalted butter, melted
1/2 c sour cream
2 eggs
1 1/2 tsp apple cider vinegar
1/2 tsp vanilla extract
1 tbsp red food coloring
2 1/4 c all-purpose flour
1 c granulated sugar
1/4 c unsweetened cocoa powder
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

1) Melt the chocolate in the microwave - heat oven to 375F
2) In a large bowl combine melted butter, sour cream, eggs, vinegar, vanilla and red food coloring.
3) Combine dry ingredients - flour, sugar, cocoa, baking soda, baking powder, salt
4) Mix dry ingredients into butter mix in 4 parts - combine completely
5) Add chocolate & mix
6) Pipe onto a parchment covered cookie sheet and smooth tops with wet finger
7) Bake for 10 min and cool for 10 min

Filling
8 oz cream cheese, at room temperature
3 tsp unsalted butter, at room temperature
2 1/2 c confectioners' sugar, sifted
1 tsp vanilla extract

1) Whip together

Mexican Chicken Stew and a give away!

2010-10-19T05:54:00.000-07:00

Recently I have learned about an amazing new protein to use for dinner... boneless skinless chicken thighs! I know these aren't new but I have just always used chicken breasts. Since my resolve a few years back to get over my fear of raw chicken, I have come a long way. From only cutting partially frozen or cooked chicken to actually roasting a whole one, even if I did need help getting the giblets out! Now I have found out how tasty and delicious the thigh is especially when seasoned correctly. This dinner was made possible by one of my new favorite discoveries. Seasoning Rubs are such an easy way to add a lot of flavor with out many calories (careful though some rubs have sugar added)

Because the thighs are boneless, you can get this dinner done pretty quickly though I think that you would also be fine adapting this to a crockpot or dutch oven and letting the chicken cook down. Feel free to change the heat level of the dish by adding more or less hot peppers, my CSA just sent home a bag of the little hot ones and I couldn't resist them all cute colorful ...luckily they didn't over power things.

I was lucky enough to get a goodie bag of Goya treats from Foodbuzz Tastemaker Program that helped the make this dinner possible and want to share! Please leave a comment below and I will pick someone at random to win a prize pack with coupons and 2 recipe books containing some great easy dinners using Goya products.

Mexican Chicken Stew over Yellow Rice

6 boneless skinless chicken thighs
3 tbsp Manzanillo Mexican Spice Blend

2.5 c Goya Tomato w Onion Cilantro and Garlic

3 hot peppers - finely diced

1 red bell pepper - thin slices

1 purple bell pepper - thin slices

1 white bell pepper - thin slices

1 red onion - sliced

2 c sliced mushrooms

2 cloves of garlic - smashed

Goya olive oil

Goya Yellow Rice Mix
Goya olive oil

1) Cover the chicken thighs in spice mix and allow to rest for 10-20 min
2) Boil water for rice
3) Heat oil in large wok pan, add garlic and brown, remove before it burns and becomes bitter
4) Sear seasoned chicken thigh - flip over
5) Add onions and peppers - surround chicken thighs
6) Add rice to boiling water, stir to mix and bring back to a boil
7) Add tomato and mushrooms to chicken - cover with lid and allow to simmer for 20-25 min
8) Lower rice to a simmer and let cook for 20-25 min
9) Fluff rice with a fork

Simply Indulgent: Roasted Vegetables with Seared Steak

2010-10-17T08:28:00.000-07:00

Even though I love to cook, I have to admit there are many nights that I come home from work tired, annoyed, aggravated, hungry, over-worked and just not in the mood to cook. But unlike in the movies, a fairy Godmother never shows her face to cook me my dinner while I relax in a nice bubble bath (and while we are talking about that no one cleans the tub so I can take that bubble bath either!). This is where some stand by favorites come into play. This dinner is about the opposite of time consuming or thought provoking but it tastes good, pretty much cooks itself and it fancy enough that you could even serve it to company! What makes it even better is that a little prep in advance, gets this dinner on the table in the time it takes to sear a steak (about 15 min total including rest time).

The secret of this dinner is to peel, cut and dice the vegetables ahead of time and then dress with oil and herbs and roast. I try to do a big batch on Sunday or whenever I have a few hours of TV time to enjoy. My veggie roasting involved 2 pans this time, one for harder root veggies (potatoes in this case) dressed with rosemary & thyme and one for some of the softer end of summer veggies: bell peppers, zucchini, eggplant, red onions etc with just some salt, pepper, olive oil and a bit of basil and oregano sprinkled on top. When its time to serve either heat in the oven for a few minutes at 350 F or about 3 minutes in the microwave (or a hot frying pan). Just don't forget the cardinal rule of veggie baking (and stir-frying): even size vegetables have even cooking times!

Phabulous Phish Pheast! a seafood extravaganza v.2

2010-10-12T06:33:00.000-07:00

A while back we visited a friend out in Freeport, NY (Long Island) for the Seafood Festival and it was so much fun. It seems that seafood is one of those things that you love it or hate it... And we absolutely love it! After that adventure I kept making excuses to travel out to Long Island with a cooler stashed in the backseat to visit the fish market out on the pier, Two Cousins. Then we decided to kill two birds with one stone, he would come visit....with the cooler full of fish so we could have a fun visit and some delicious seafood! Seafood Extravaganza v.1 included some red snapper, fried calamari and fried soft shell crabs.

This time we had even more friends over and more seafood options including our first Iron Chef style showdown with a mystery ingredient! We decided that every guest would attempt a seafood dish and we would all have fun cooking together. And I have to say it actually did work out for the most part! But as always I decided to make about 3 dishes and so we decided to split dinner into two parts with a short rest in the middle were I finished my prep. The one big note for the evening was to get your mise en place all set and ready to go- while each recipe is easy in itself when you have 3 or 4 things to prep in a short time doing each little step takes time!

Now for the Menu:
Shrimp & Crab dip (Matt)

Fried Calamari
Scallop au Gratin (Randy) (*she used sea scallops but followed this recipe otherwise)
Spicy Salmon Cakes (Mike)

Salmon Ceviche
Asian Style Sauted Calamari
Cajun Shrimp Lettuce Wraps
Herb Butter Broiled Blow Fish tails ** secret ingredient**

Fresh Figs w Blue Cheese & Honey Drizzle
Red Velvet Cake (Jess...our token seafood hater!)
Tequila Shots! (Matt)

Herb Butter Blow Fish Tails (any firm white fish can be substituted)
6 tbsp butter (salted or unsalted - just add less salt if you use salted butter) - softened
2 tsp fresh ground pepper
1 tsp kosher salt
2 tbsp fresh chopped basil
2 cloves garlic finely diced
1 shallot diced

1) combine all of the ingredients in a bowl and stir to combine (you can also use a small food processor)
2) place 1 tsp of the butter mix on each tail and place in broiler for 4-7 min

Cajun Shrimp Lettuce Wraps & Salmon Ceviche

2010-10-10T16:00:00.000-07:00

As part of the seafood extravaganza, I made quite a few dishes but these two stood out as the favorites of what I made! My original thoughts for the night included a fried shrimp po'boy but concerns over my ever expanding waist line and wanting something a bit fresher tasting over a heavy fried shrimp I kept the main idea but changed my execution. I kept the cajun spice flavors on the shrimp and the all-important creamy remoulade sauce but dropped the roll in favor of a leaf of Boston lettuce. For my recipe, follow the link at the bottom of the post.

The salmon ceviche was my first attempt at this South American classic. While versions are served in many countries south of the border, I think that Peru is probably the most famous for it. I think that one of my first encounters with ceviche is at a restaurant in NYC called Sushi Samba which blends traditional sushi dishes with South American flavors for an exciting fusion cuisine. I took a look online to see if there was anything that matched up to what I had eaten there and serious eats had posted a recipe! I followed this recipe pretty closely but instead of making lox-like slices with the salmon I cubed it to make it easier for eating and added avocado as suggested in the comments.

Cajun Shrimp Lettuce Wraps (ie a fresh and healthier version of a po'boy)

12 jumbo shrimp
1 tbsp old bay seasoning
1 tbsp cajun spices
1/2 tsp cumin
1/4 tsp cinnamon
1/8 tsp tumeric
1/8 tsp all spice
salt & pepper

12 leaves Boston Lettuce
12 slices tomato

1) Toss all of the spices together and coat the shrimp
2) Cook in the broiler for 3-6 min - flip 1/2 way into cooking time

to assemble:
Place a leaf of lettuce on a plate and top with a tomato slice. Add 3 shrimp and a spoon full of remoulade sauce. Top with finely diced cilantro and a slice of lime.

for the remoulade sauce, I added some cilantro to my standard sauce from my soft shell crab po'boy

Better Late than Never: Fresh Caught Tuna

2010-10-10T13:06:00.000-07:00

While I work for a large company with a few thousand employees, my division is quite small - just 4 of us in the USA! Like most small offices we have our share of office chit chat and as is probably no surprise to my readers - I like to talk food! My coworkers are often subjected to pictures of my latest creation but I figure its just about even as they get to show off their children to me.

Over the summer, Mike was getting ready for a big fishing trip and I made my feelings know on fresh fish....YES PLEASE and MORE! Well monday morning came and as I strolled into the office Mile took me aside very seriously and said he needed to speak to me in private.... uh oh? Um it wasn't me? Luckily instead of a lecture I was gifted 2 lovely tuna steaks...so fresh and beautiful I almost hesitated to cook them. In the end a quick sear and some salt & pepper was all I could manage on these beauties with a simple side of steamed broccoli. Just another check in the delicious, local, fresh food doesn't need all that crap or a complicated prep to make it mouth watering column!

*FYI these pictures went missing for a while but some fall email cleaning unearthed them and this dinner was too delicious not to share - the fishing trip actually took place around the end of July*

Comfort Appetizers: Healthy Tuna Melt

2010-10-03T09:43:00.000-07:00

Appetizers enhance any social gathering, whether its for two or two hundred, miniature versions of your favorites are always welcome at a party. Here in the Tri-State area, there is one late night spot that everyone enjoys - your local diner. Its definitely better than takeout and you can hang out and chat about the nights events before you head home. Diners are known for their classic, comfort food available 24/7. This bite-size version updates some of the flavors with a fresh garden twist.

After getting started on this dish I noticed that I didn't have any mayonnaise available so a traditional tuna salad was out of the question. I did have a lot of vegetables and the plain greek yogurt that I purchased for my breakfasts...everything I needed to add a bit of green to my dish.

To assemble
1) Use cookie cutter to create a round - brush with butter and grill each size 4 min till browned
2) Add 1 slice beer cheese (obtained from Findalay Market, Cincinnati, OH) and allow to melt
3) Grill slice of tomato and top bread
4) Add a scoop of tuna salad and a sprinkle of shredded cheddar

Tuna Salad
2 cans water packed tuna
2 tbsp plain greek yogurt 0%
1 small cucumber - seeded and diced
1 celery - diced
1 carrot - diced
2 tbsp fresh cilantro minced
1 hot pepper - seeds removed - finely diced
salt & pepper

A new twist on a Vegetarian Pasta Bake

2010-09-30T18:45:00.000-07:00

Fall temperatures make me crave all of the comfort food of my youth. Coming from an Italian family that usually means cheesy pasta dishes. While I don't think that I would be able to pass up a gooey slice of lasagna with those cheesy strands that just have to be stolen and stuffed into your mouth as you serve it up I have been trying to make a conscious effort to eat better. I know that denying myself my favorites isn't going to work out in the long run so instead I have tried to come up with some ways to lighten up dishes. I find that for many vegetarians (for the record I am not one but many of my friends are and I do try and accommodate them when possible) its easy to fall into the trap of pasta dishes. They are fast, easy and cheap... what more could you want? Well maybe some protein for starters!

Even though this dish looks like a standard version of "lazy man's lazagna" (ie pasta mixed with sauce and cheese and baked vs the painstakingly layers of a real lasagna) there are a few hidden tricks that makes it so much more. While this one was made with "normal" pasta (figured it was time to use it up!) definitely feel free to use whole wheat or rice pasta for an even healthier (or gluten-free) version. By adding both beans and vegetables to this dish you still get a lot of volume but with out all of the carbs or calories of a plate of pasta.

Veggie Pasta & Bean Bake
1 box rotini pasta - cooked and drained
2 large eggplant - peeled and diced
1 green bell pepper - diced
1/2 vidalia onion - diced
2 15.5-19 oz cans of cannelini beans- drained and rinsed
1 jar vegetarian sauce (I used Barilla Mushroom & Garlic but I also like Bertolli)
2 cloves garlic- smashed & diced
1 handful fresh basil - chiffonade
1 tbsp fresh oregano leaves
1tbsp olive oil + a bit to grease pan
salt & pepper
1 c shredded 2% mozzarella (or italian cheese blend)
1 small ball fresh mozzarella - diced

1) In a large wok pan, heat the oil and add garlic
2) Add peppers, onions and eggplant to pan and saute
3) Once softened, add the beans and 1 c of the pasta sauce and mix till all evenly coated - cover and let cook for 5 min
4) In a large bowl, combine pasta with remaining sauce and add vegetable mixture - combine
5) Season with herbs, salt & pepper to taste
6) Stir in the cubes of mozzarella and transfer into a oiled baking pan (I used my corning ware oval)
7) Top with shredded mozzarella and cover with foil and bake at 350 till bubbling hot (about 15-20 min) - remove foil about 1/2 way through cooking time
8) Remove and let cool for 5-10 min before serving

Rosh Hashanah Dinner 2010...old favorites and new takes

2010-09-26T10:08:00.000-07:00

Last year, I held my first ever Rosh Hashanah party. Since I am not Jewish all these foods and customs were so forgeign to me that I pretty much just followed the recipes as written. The one place I felt comfortable doing my own twist was in the noodle kugel I figured as an Italian I knew all I needed to know about what is basically a pasta dish but those who know and love kugel were not happy! They wanted the old-fashioned kind.

This year was a complete flip....I did the traditional for the kugel but went my own way on the other foods and it seemed to turn out well. We were joined by even more of our veggie loving friends so the brisket was barely touched but the roasted vegetables were demolished! Looks like I should have cut up those last two sweet potatoes!

One thing that my mother did teach me was to always keep a holiday book. I started my book of dinners & trips when Jeremy and I moved in together but I am looking forward to going to a book strictly for holidays. She always notes the menu, any new recipes and then makes some comments about how things turned out. I think that my comment for this year would be more roasted vegetables! and try for 8-ball squash instead of stuffed peppers as it seemed that while the suffing was good no one was interested in their pepper.

I love the idea of Rosh Hashanah, which is the Jewish New Year celebration. One of the main themes is to eat sweet foods so that you will have a "sweet" year ahead of you. In theory this is a great idea but after having 2 pounds of left over carrots and potatoes in cranberry sauce last year I decided to keep the idea but not interpret it so literally. I still used all of the traditional ingredients but instead of having everything so sweet, I used a good dose of chipotle powder to balance it out.

The Menu
Challah round w pumpkin butter & honey
Spice-Rubbed Brisket
Stuffed Vegetables
Roasted Carrots & Sweet Potatoes
Traditional Dairy Kugel (recipe below)
Honey-Soy Glazed Salmon
Stuffed Grape Leaves

Traditional Jewish Dairy Kugel
1 bag egg noodles - cooked, rinsed and drained
1 lb lt cream cheese
1 lb lt cottage cheese
6 eggs - beaten
2 tbsp cinnamon
1tsp nutmeg
1 c raisins - soaked in hot water then drained

1) Combine all ingredients and place in a greased pyrex casserole dish at 400 F for 35-45 min or until bubbling throughout
2) All to set and cool for 5- 10 min before serving

Another Challah! The Annual Baking

2010-09-26T09:49:00.000-07:00

So every year around this time, I bake a round Challah for my boyfriends parents and for my own celebration. We love celebrating all holidays so we have an annual Rosh Hashanah party and after three years of baking challah I finally feel like I have got it down. Every year I always end up with a very sticky dough that is closer to batter and I have to add more flour this year I measured it so I can change the recipe! I have decided that I need closer to 6.5- 7 total cups of flour using about 5.5-6 in the first mix and then adding about the final one during the final kneading.

I made two recipes of the dough which will yield you two large rounds and 1 loaf or you can also make 4 loafs if you desire. On Rosh Hashanah, you traditionally would make the circular loaf and I just happen to think that they are prettier so I made both that way! This recipe would not be appropriate for someone who keeps kosher as it uses both milk and butter which can not be consumed with meat - traditional recipes would use oil in its place.

Stuffed Grape Leaves

2010-09-20T13:09:00.000-07:00

I don't even know when I discovered stuffed grape leaves but it has been a love affair ever since. From sampling greek salads up and down the Tri-State area diner belt to stalking a certain co-worker who knows about my addiction, I feel like I have tasted every type of grape leaf from the spicy to tasteless, meaty or vegetarian, grainy or soft.... I can't help but eat them all. I finally was gifted a whole bag of grape leaves from the coworker so I might attempt my own!

I decided to put my own spin on things and instead of traditional rice (or even brown rice) I decided to go with quinoa. I have used this grain many times before especially when cooking for vegetarians but it works great with meat as well and combines beautifully in this recipe that I adapted from a few ideas out there on the web. Initially when I started searching I was a bit overwhelmed but I found this post from White on Rice Couple that linked to a great Greek Food blog site with amazing step by step instructions. I was a little concerned about using the quinoa and if the different cooking time would affect the dish but I decided to go for it and it worked out fabulously!

Quinoa Stuffed Grape Leaves
2 lbs lean ground beef (make your own or pre-ground) - or beef and lamb mix
2 c dry quinoa (rinsed)
1/2 onion - finely diced
1/2 pepper - finely dined
4 tbsp finely diced fresh mint
2 tbsp finely diced fresh dill
2 cloves garlic- finely minced
1 tsp cumin
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp all spice
1/2 tsp tumeric
salt & pepper
1 tbsp olive oil

50-75 grape leaves - stems cut out and blanched

2 c chicken stock
1 lemon - sliced
handfull of dill
handfull of mint

1) Begin by heating the oil in a lage wok pan, add the garlic to flavor the oil and then remove so it doesn't burn
2) Add the quinoa and let toast (similar to cooking risotto) - stir so all pieces are evenly toasted
3) Remove the quinoa and add the garlic, peppers and onions to pan
4) Once softened, add the meat and dry spices - mix it to crumble it as it browns
5) Once meat is cooked, drain excess fat and place in a large bowl
6) Stir in quinoa and fresh herbs and allow to cool until you can handle
7) To assemble grape leave - place vein side up on a dish, add 1 tsp of filling at about 1/2 " from base of leave- fold over to cover filling and then fold sides in (like a burrito) then fold over 2-3 more times to make a roll - smooth with wet finger so it is secure
8) Line the bottom of a baking dish (I used a corning ware casserole dish) with any ripped or broken leaves then arrange rolled grape leaves - do not pack them too tight but they should be just barely touching - you can have more than one layer (I had 3 layers in total)
9) Add chicken stock & lemon juice till it is just almost covering grape leaves, cover will slices of lemon and herbs - cover with foil and bake at 350F for 1 hr (or until heated throughout)
10) Serve hot or cold with a plain yogurt, lemon and greek seasoning dipping sauce

Project Food Blog: Challenge #1 Welcome to my Blog!

2010-09-19T20:16:00.000-07:00

Welcome to Carla's Tasty Treats... Here, sit down at the table. Are you hungry? Maybe just a little slice? Ok, I'll get you a plate while you listen.

Like so many of my fellow food bloggers I grew up with an appreciation for food, then again with an Italian family I think it would be impossible not to! From a home cooked dinner every night to a feast with my aunts, uncles, and cousins on Sundays, every gathering, happy or sad was punctuated by the savory aroma of a pork roast in the oven or fresh tomato sauce simmering all afternoon. One of my earliest memories is of being home sick from school with the smell of pastina soup with egg in it cooking on the stove at Nana's house. Holidays were filled with the smells of delicately anise flavored pizzelles (until I was old enough to taste Sambuca, ewww!) But as I got older, like so many others teenagers I wanted my own life - I couldn't wait to escape from a home-cooked Sunday dinner and head to a cheap fast food restaurants with my friends.

Those teenage years didn't last forever though and soon I was out of college and living on my own. While my friends and roommates were living on Ramen Noodles and boxed Mac'n'Cheese (generally eaten while sitting around the television) I realized it just didn't feel right. So I began to cook meals for our "family" just like my mother had done for me a child. Though she always worked, dinner was at 5:15 sharp and the TV would be turned off for an hour of catching up on each others day. I started simply with recipes passed down to me and then moved on to recreating favorite meals using fresh ingredients while being comforted by the idea of having a family meal with my friends. Even if I was making macaroni and cheese using a stick of butter and a pound of cheese it had to be good for you if it was homemade, right? My tastes may have changed since those original dinners but my love for good ingredients has only grown.

But this blog isn't about repeating the past, it is about taking the lessons that our parents and grandparents taught us and reinventing them for our generation. One of the greatest misconceptions of the modern advertising age is that healthy cooking is hard, difficult, and too time consuming. It just isn't true - some of the simplest dishes are the best! All of my meals come from the heart and yes at times that does take extra prep but when you love doing something it really isn't work. So many friends tell me that cooking is too expensive and takes too much time and they don't even know where to start! Of course, creating a six course dinner of the finest French food isn't going to be as easy as ordering an $10 pizza, but with some thought and planning, cooking a great meal from scratch won’t take much more time or money than heating up a lasagna from the freezer case or stirring together a packaged sauce on instant rice.

Finally, this blog is about being a good cook. My mission is to not only serve my family and friends tasty meals but ensure that I provide them with a healthy well balanced plate as well. I do my best to source high quality ingredients by shopping at the local farmers markets, just like my ancestors would have and whenever possible (and with in reason) I try to make my food from scratch. So it may have taken me a little while, but it seems that things are finally going back to were they should be – myself, my friends, and my family eating real food made by real people.

But enough soap-boxing, let's get to the fun stuff! Here are some links to some of my favorites dishes from my blog....

Black Bean and Corn Salsa....with Lobster!

2010-09-17T14:56:00.000-07:00

Summer time salads are a no-brainer. With all the fresh produce out on the stands, I almost contemplate going raw every year. But I would miss all of my favorite seafood too much! This dish is a summer time staple with a touch of class that brings it up to a whole new level. And its a food recycling project which I love! Say goodbye to days of left overs....recycle them into something brand new. After a girls- night Lobster Boil, I was left with way to many corns to even think about eating but I didn't want them to go to waste... New Jersey Corn is too good to trash! I decided to free up some room in my fridge by taking the corn off the cob and the rest just fell together.

I was so happy to have just received a can of Black Beans from Goya in the mail as I was all out. Thank you to Foodbuzz's Tastemaker program for making this dinner come true! While lobster was the perfect complement to this dish, if you don't have a few extra laying around feel free to use boiled shrimp as it would have a similar taste and texture. While I wouldn't consider this dish very ethnic, I did spice it up a bit with some chipotle pepper powder.

Lobster, Corn & Black Bean Salsa
1 lobster tail - diced
1 can GOYA black beans - drained and rinsed
5 ears of corn - cut of the cob
10 cherry tomatoes - cut in half
2 tbsp good olive oil
juice of 1 lime
4 tbsp fresh parsley diced
2 tbsp fresh basil diced
1 tsp chipotle powder
salt & pepper

1) Season lobster tail with chipotle, salt & pepper
2) Combine all ingredients and toss to mix

Girl's Night Lobster Boil!

2010-09-15T09:14:00.000-07:00

Sometimes it amazes me the things that some of my friends have never eaten. Lobster Rolls are so quintessentially New England in the Summer that I forget that people from the other side of the country are as unfamiliar with our past times as I am of palm trees and surfing. A California native friend recently disclosed she had never eaten a lobster roll! Of course, I promised to make her one immediately but at the last minute went for old fashioned lobster boil instead.

She brought the corn and a crusty french loaf courtesy of the farmer's market at the Grove Street PATH station... so conveniently located for a stop on the way home. I added the lobsters and some roasted potatoes. Lobster Boils are so fast that all I needed to do was have the veggies chopped and ready to go into the pot when she arrived. As we sipped on a nice cold glass of white wine....the lobster's took a soak in the very hot tub!

A new way to eat....fill your plate!

2010-09-12T09:00:00.000-07:00

There is just about every kind of diet out there, low- fat, low-carb, low- sugar, only eating certain vegetables, not eating certain vegetables, the list goes on and on. But are any of these "diets" really good for us and can we really sustain them long enough to make a real effect on our weight? I know that in my life I have given up everything from chocolate to potatoes and still I don't see the numbers I am hoping for on the scale. With harvest season in full swing here (New Jersey), I don't want to have to give up any of my favorites so instead I have made a pact with myself to have more plates that look like this one.... full of fresh healthy vegetables (and fruits since technically tomato is from that family)

This doesn't mean that I am going to be giving up on any of my favorites this time around...just focusing on how my plate looks. Is it colorful? yes that means that I have plenty of different nutrients (greens and reds are especially good for you!) Is it balanced? yes I have just about every food group here from grains (corn) to protein (shark) and most of all Is it delicious? Hell Yeah!

8/21/10 - Boneless Crockpot Ribs

2010-09-08T18:04:00.000-07:00

There are some nights that coming home and opening the fridge to create a masterpiece... and there are nights that you just want to come home to something warm to put in your belly and veg on the couch. With the end of summer rolling in this dinner is a perfect break from cooking, no matter if its too hot to turn on the stove or so cold that you just can't warm up. My favorite part of this dinner was that my boyfriend made most of it!

The recipe for the boneless ribs was simple as can be (ribs + BBQ sauce + 8 hrs in the slow cooker) however, it was the rice and beans that made this a meal. By using the juice given off from the rib, the rice is bursting with savory flavors. To keep things at least mildly healthy, I stuck with brown basmati rice instead of a more traditional white rice. Like all grains using brown, whole grains is much healthier than the white version which has been polished to have the color (as well as important nutrients) removed. While I don't think that this meal is ever going to win any awards simple, home cooking can be better than any 5 star restaurant some nights.

8/14/10 - Weekend Breakfast...bacon, egg and cheese

2010-08-30T19:07:00.000-07:00

Living in the city, there is pretty much a deli on every corner selling the ubiquitous breakfast hang over cure - a greasy bacon, egg and cheese. If you had a bit too much to drink the night before sometimes the only way to make it through the day is by coating your oh so sensitive tummy in this heart attack in a bulkie roll. While this homemade version probably isn't any healthier for you, I have upgraded the ingredients to at least give it a hint of class.

The only way to make this is to just go for it - any low fat or "healthy" versions will just leave you wishing for the real thing. Plus after tossing back a dozen or so tequila shots just a few short hours ago why even pretend to be healthy? While I have to admit that though I have lived in NJ for 4 years now I am still not familiar with the pork roll (aka taylor ham) version of this breakfast treat, thick sliced bacon is hands down my meat of choice. I added some nice local NY state sharp cheddar as my base on a Nature's Pride Country White Roll* and topped it all off with 2 farm fresh fried eggs. For condiments, I went with some fresh herbs (chives, thyme and parsley) from my window box (remember this is the city still! we don't have gardens here) and some spicy ketchup... however a fresh Jersey tomato slice would also be right at home here as well.
Serve it with a nice tall ice cold bloody mary if you need a little "medicine" to get you going or a steamy hot cup of coffee.

*As part of the Foodbuzz Tastemaker's program I receieved samples of this product.

8/18/10 - Fish Simply Two Ways

2010-08-27T17:07:00.000-07:00

The summer is the best time to eat simply. When its cold, I love spending hours in the kitchen coming up with some exotic combination. But when farms all over the state of New Jersey are working hard to provide me exquisitely ripe and juicy produce, I go with it. In my last post, I took a look at one of my favorite parts of the summer months - fresh tomatoes. Growing up my whole life, I was lucky to have grandfathers who kept amazing gardens. Summer was always filled with zucchini, cucumbers, tomatoes, arugala (long before I knew anything about rocket or fancy mixed baby greens) and tons of basil - everything a good Italian kitchen could need.

The top dish pictured is a fresh salsa served over pan seared swordfish with a cajun rub. I accompanied the dish with a side of wilted swiss chard and red onion.
The dish below was a one skillet meal. While I usually make this dish in the oven, the temperatures outside had me looking for another option. First, I sauteed the vegetables (peppers, onions, mushrooms, broccoli) and then removed them from the pan. I added the haddock and once it was ready to flip (3-5 min), I returned the vegetables to the pan. I topped the fish with the tomatoes and covered the pan to allow it to heat through (5 min).

8/17/10 - Fresh Salsa

2010-08-25T19:56:00.000-07:00

It's amazing how many uses I have for some nice delicious salsa.... this one bowl ended up in 2 dinners, a lunch and there was still a few nacho's full left over! A friend recently asked me what to do with an overflow of mangoes (she is living in sunny, beautiful Hawaii) and my first thought was SALSA! Dress it up in a wonton cup as a fancy hors'doeuvres or smother it in cheese for the big game...either way its a hit! The biggest secret to fresh salsa is dicing all the ingredients up nice and fine so that there is a lot of surface area for all the flavors to mingle together. Also salsa is always better when it is made in advance and it has time to rest and let all of the juices blend together.

This is a very basic salsa made with nice ripe jersey tomatoes, however you can feel free to add most fruits to a salsa as well - mango, peach, strawberries all work well!

3 plum (or roma) tomatoes - diced
1/2 red onions - diced
1 bunch cilantro - leaves only diced
1/3 green pepper- diced
1 jalapeno - diced (seeds removed)
juice of 1 lime
salt & pepper
2 garlic cloves - smashed & diced

1) combine all ingredients together and refrigerate overnight

8/13/10 - Seafood Extravaganza

2010-08-19T06:36:00.000-07:00

A few weeks ago, I was talking with a friend who lives near a great seafood market. He is so lucky to have delicious fish straight off the boat at a great market with helpful service. We decided to have a fun little dinner where he would bring some thing fresh from the market and I would see what I could come up with. He was kind enough to call when he was at the store so I had a little advance notice - we were having a red snapper that he bought whole but had them fillet and some calamari. I was tempted by the idea of soft-shell crab earlier in the week so I had to stop by the store to grab a few of those as well.

I was really excited to cook with the red snapper since it was new to me and I have seen so many great recipes with the whole fish (though a check of the Seafoood Watch list made me feel bad! yikes...now I know why I have never used it). We weren't really ready for a whole fish just yet but the fillets worked out perfectly. I decided to go for a marinade with lime, cilantro and garlic and then I baked it. Before marinading the fillet, I attempted to remove some of the bones but it was pretty difficult and was a bit messy so I abandoned that quickly - any tips besides just going at them with pliers should I get this or another similar fish?

Keep reading for more info and the recipe!

The calamari was fried using the same recipe as the soft-shell crabs. I had intentions of making a grilled calamari with hot peppers with an Asian influence dish but I just couldn't resist once we started talking about how delicious it was fried. Frying calamari is similar to the soft-shell crabs however, because they are much smaller and there are so many more pieces you need to pay much closer attention to ensure that they don't overcook which is where the resemblance to "rubber bands" comes from.They were served with some marinara sauce and a wasabi remoulade.

Red Snapper with Lime, Cilantro and Garlic
6 fillets of snapper
1 bunch of cilantro - leaves only diced
4 scallions - diced
4 cloves of garlic - diced
Juice of 2 limes
1/2 jalapeno - finely diced
salt & pepper
olive oil

1) Coat a baking dish in oil.
2) Prepare the fillets by rubbing each one with a small amount of oil and then sprinkling with salt & pepper
3) Place fillets in a single layer, skin side down
4) Cover fillets with the cilantro, scallions, garlic, jalapeno and lime and cover
5) Allow to sit in the refrigerator for 20-30 min (be careful not to do this too long because it will make the snapper into ceviche!)
6) Heat the oven to 350F
7) Place baking dish in the oven and cook until fish is opaque (about 7-9 min)

8/12/10 - Tomato Basil Quinoa stuffed 8 ball Zucchini

2010-08-15T16:12:00.000-07:00

These cute little mini zucchini were calling me from the farmer's market table. Like so many others, I couldn't help but imagine them hollowed out and stuffed - the perfect little vessel. I knew that Jeremy wouldn't be interested in zucchini no matter the shape so I decided to have a girl's veggie night with my friend, Tova. Each 8 ball was the perfect size for a single serving for each of us along with a nice big salad. I was having trouble decided exactly what direction to go with my stuffing but once I starting peaking around I found a recipe using basil.... hmmm guess who just got another big bag of basil from the CSA? Since I didn't have any sun-dried tomatoes I had to go with a little splash of sauce but I think I might have to try recipe as written some time (though going with out some cheese when baking something just seems wrong!)

This stuffing can be used for a variety of veggies including eggplant and peppers. Since quinoa is a complete protein it makes for a great meal for vegetarians. When stuffing the 8 ball zucchini it is best to first hollow them out using a spoon (cut off the top first) and steaming it for a few minutes (I placed mine upside down in about 1" of water in a covered wok pan). After softened fill with the quinoa mixture and top with some shredded cheese. Place in the broiler for 2-5 minutes or until cheese is bubbling. You can also add a soft cheese like feta or goat to the stuffing before broiling.

Tomato Basil Quinoa Stuffing
1 c quinoa - rinsed and then cooked in 2 c water
1/4 c finely diced green pepper
1/4 c finely diced red pepper
2 finelly diced shallots
2 diced garlic cloves
1/4 c chopped basil
1 tbsp fresh oregano
10 olives diced
1/2 c pasta sauce
1 tbsp olive oil

1) Heat the oil and add the garlic, shallots and peppers - sweat until softened
2) Add the olives and mix to combine
3) Add the cooked quinoa and pasta sauce - stir
4) Once heated through add basil and oregano

7/24/10 - Another Chopped Caprese Salad

2010-08-09T16:46:00.000-07:00

When I saw this salad last summer on Smitten Kitchen's page I knew I would be weak against it. My favorite flavors combined and diced into bite size little cubes for easy consumption? I made a version souped up with some baby arugala and pancetta. This time I kept it simple (and vegetarian friendly) and it still was delicious. The perfect afternoon snack to tide us over from brunch to a late dinner with friend or a great start to a "bruscetta bar" served with garlic bread rounds to entice your guests.

This easy salad is a combo of fresh mozzarella, drained and rinsed canellini beans, diced fresh tomatoes, fresh basil, diced garlic, salt & pepper, EV olive oil and a small splash of balsamic vinegar.

Guest Post: Stef's Wedding Cake by Ruthie

2010-08-06T06:27:00.000-07:00

Hi there readers - this past weekend I was attending my cousin Stefanie's wedding and was able to spend some time with her friend Ruthie, who made her wedding cake (and a bunch of mini-pies!). Coincidentally, Ruthie actually only lives a few blocks away from me.... but we had to drive about 8 hours north to finally meet one other! Ruthie was kind enough to do a guest post about her experience making a wedding cake and with out further ado.... here is what she had to say! (Oh and for the record not only was the cake delicious..... but I had 2 pies!)

Thank you for letting me guest blog. I am not a big reader or a writer, but I definitely follow a few food blogs. I am, however, a "big" baker (read: I love it). A bit of a background on me, perhaps? I love to bake but with an almost-nine-month old at home and a full time job, I often struggle to to find the time to bake. I never was a great cook, mostly due to the fact that I never spent the time playing around trying things out in the kitchen when I was young. My mother and older sister did it all while growing up, and now I'm lucky enough that my husband does the majority of the cooking. When I do throw something together, I find myself "baking" my dinners so quiches and roasting are popular. I basically can sum it up with being much more comfortable with the oven than the stove top.

Keep reading for info on the wedding cake!

This cake marks my third wedding adventure! One of my best friends from college was married in a beautiful backyard wedding on a gorgeous lakeside property in New Hampshire. Even with 140 guests in attendance, she asked for a smaller cake since there would be many other items on the dessert buffet: cakes, pies, cookies, Italian pastries, and more! The focus was on having a really personalized feel to the entire wedding, so the fact that I would help out with the desserts played right into that role. In true summer fashion, we decided on a selection of fruit pies and a lemon wedding cake.

I made 65 mini pies (4.5 inch) so the guests could share a pie with their date, or indulge in one by themselves. For a bit of simplicity (and sanity in my part), we stuck with three flavors: spiced peach, cherry, and blue/raspberry. I had some fun with the summer pies, and highly recommend doing this for any occasion: You can get really creative with the crusts, and I attempted to do that here. I made the peach with lattice tops, the cherry pies were double-crusted with little heart cutouts as vents (afterall, this was a wedding!), and the blue/raspberry pies had a few overlapping star cut-outs to top them off, à la Martha Stewart. Of course my trouble (as always) was time. Some of the crust cut-outs turned out a bit more home-made then planned, but others came out almost perfect! I made the crusts the weekend before, froze them in their pie tins, so I only had to fill the pies, top them with the appropriate top crust, and bake them off. Just the baking alone takes a long time when you only have one non-convection oven. Even though I read a bit online that people have frozen entire unbaked pies, I had never tested this out, so I baked off the pies 2 days prior to the wedding so that I could allow myself to travel to the wedding (NJ to NH), as well as have enough time to make last minute decorations and assembly of the wedding cake. Of course I was also a guest at the wedding, so I needed to be done well in time prior to the ceremony.

Now onto the wedding cake itself. I adapted my vanilla buttermilk cake recipe from smittenkitchen.com and used a lemon curd filling recipe from joyofbaking.com. This cake is sturdy enough to be layered and stacked into tiers. Equally important, this cake freezes and thaws well so that this all could be done the weekend before the wedding. I baked, filled, crumb-coated, and stacked the cakes in the tiers before putting them in the freezer. This way, I only had to take them out of the freezer, allowing them to defrost as I drove up north, and could finish the final coat of frosting the morning of the wedding. I also used smittenkitchen's encouragement to use swiss buttercream because it seems to hold a bit better than regular buttercream (important when the cake is make ahead of time and needs to sit outside without drooping) and is not too sweet. I love the latter point, because overly sweet frostings ruin or mask the flavor of the cake in my opinion. Since travel and time were difficult barriers for me to make any complicated or intricate wedding design, I simply used lemon slices themselves for decoration and a few extra fresh flowers from the bride's selection.

Brushing the thinly sliced lemon slices this with egg white and then confectionate sugar gave them a nice bright shine/shimmer. I think it came out great: sweet and simple. At some point, I plan to take some great decorating classes so that I can offer up a bit more than lemon slices, but hey, at least the cake itself tasted great! And, how many people can say that about their wedding cakes? By far the most difficult thing for me was to coat the buttercream in a perfect, smooth, even coat. I turned and turned that cake on the turn table, but could not get it to perfection. I guess that is why that baking class will really be necessary... Oh well. Most important, this cake and pies were made with love, and afterall I made the bride and groom happy and that is the goal on their wedding day, is it not?

7/22/10 - Lamb Chops

2010-08-02T07:39:00.000-07:00

I really love the taste of lamb but the price usually has me looking for alternatives. Earlier this year I splurged on some Frenched baby lamb chops.... and boy were they delicious! This week we were expecting company again and some how I had nothing ready so a quick run to the store was in order. I was pleasantly surprised to see that lamb loin chops were on sale for a very reasonable $5.99/lb while they weren't exactly like the ones from Whole Foods I didn't mind paying 50% of the price! Only Lamb rib chops are "Frenched" (which means cutting away the meat as to expose the bone) so they didn't have the lovely little 'handle' instead they were more like a little miniature T-bone! But either way I found them to be very good.

Again all I did was a simple seasoning with a bit of "steak seasoning" (salt, pepper, garlic, dill, crushed red pepper) that I have in a grinder and seared them on a hot grill pan for about 3-5 min per side. I served them with an ancient grain mix from Trader Joe's which is my fast easy go-to when company unexpectedly arrives. I also made a veggie mix (not pictured) of sauteed zucchini, onion, pepper, mushrooms, new zealand spinach, and some diced tomatoes in some garlic seasoned with salt & pepper.

7/21/10 - Fresh Cod

2010-07-26T20:00:00.000-07:00

This dish reminds me of something that I would eat when I was living alone. More vegetables than anything especially lots of zucchini...which is my favorite summer veggie! Unfortunately he doesn't feel that way and instead hates zucchini more than most veggies (with eggplant being most hated and only eaten when roasted and covered in cheese and sauce!). Luckily most vegetables are welcome to our dinner table so I try get my zucchini fix when he isn't around. This is a fast dish that is perfect with really any flaky white fish - from thick and meaty haddock and cod to slender tilapia and swai fillets (reduce cooking til to 2-3 min per side). I decided to make this on the stove top however if you are looking for a hands off approach try using making this dish in a foil packed in the oven or on the grill (or even in a fire for you campers!) I served the green beans on the side but feel free to toss any quickly cooking veggie or herb into the mix here.

Fresh Cod with Veggies
1 lb cod - cut into 6 oz servings
1 red onion - rough diced
2 small or 1 large bell peppers diced (I used a green and a purple one from the CSA)
1 yellow squash - in half moons
1 zucchini - in half moons
2 c diced tomato
2 tbsp fresh basil - diced
2 cloves garlic - smashed
1 tbsp olive oil
salt & pepper

2 c green beans - ends snapped (can be boiled separately or added in with zucchini)

1) Heat the oil in a large pan
2) Season the fillet of fish with salt and pepper and place into hot pan
3) After 3- 5 min (depending on the thickness of the fillet) or when flash turns opaque, flip the fish
4) Add the garlic, peppers and onions- saute
5) Once softened, surround fish with the aromatics and place squash, zucchini and tomato on top - cover pan and reduce heat to med
6) Allow to cook for about 5 min and check for doneness (vegetables soft and fish opaque and flaking)
7) Top with fresh basil and serve

7/11/10 - Buitoni Reserva Party!

2010-07-25T13:26:00.000-07:00

I was really excited to find out that I was picked to hold a dinner party using Buitoni Reserva Fresh Pasta. For once I didn't have tons of prep which was amazing - the Tastemaker program from Foodbuzz provided all the fresh pasta! It was fun to focus on my friends and enjoy the party instead of hanging out behind the island chopping, stirring, saucing..... The fresh agnolotti (which is basically like a ravioli) came in 4 different combination of meats, veggies and cheeses. Since the pasta cooked up so quickly, I decided it would be a perfect match for some fresh summer vegetables. The veggies combined with the filling agnolottis made a perfect main course for any hot summer night. The best part of dinner was that in the time I boiled the water to make the pasta my sauce was ready to go!

Each dish contains a good amount of veggies which makes for a balanced meals. I tried to complement the flavors in the agnolotti with a fresh bright summer vegetable fresh from the farmer's market. The favorite dish of the night was the starter because of the unique way that I served the agnolotti. The Quattro Formaggi Agnolotti was also the favorite pasta of the night as well! The runner up was the second dish which was made with vegetable 'noodles'. These noodles are a fun unexpected way to serve vegetables - I make the carrot noodles with a standard vegetable peeler while I used a large box grater to make the zucchini however a spiral vegetable peeler is an easy way to do this as well (unfortunately I don't have one and couldn't locate one anywhere near by!)

Check out my whole menu:
Baby Arugula salad with Crunchy Quattro Formaggi Agnolotti in Cilantro Shallot Vinaigrette

Zucchini & Rainbow Carrot "noodles" with Wild Mushroom Agnolotti in Pesto Cream sauce

Spicy Beef & Sausage Ravioli with Fresh Tomato and Spinach Sauce

Keep reading for the recipes!

Cilantro Shallot Vinaigrette
1/2 c cilantro leaves
3 tbsp shallots - finely diced
2 tbsp whole grain mustard
2 tbsp red wine vinegar
1/2 c extra virgin olive oil
salt & pepper

1) In a mini-chopper, blend all ingredients until smooth

Crunchy Quattro Formaggi Agnolotti
2 eggs - beaten
1 cup bread crumbs
2 c frying oil
Pack of Quattro Formaggi Agnolotti (you do not need to cook them)

1) Coat the agnolotti in beaten egg and then breadcrumbs
2) Fry in hot oil for 3-5 min per side until golden brown
3) Drain on paper towels to remove excess oil
*caution cheese inside will be hot*

Pesto Cream Sauce
2 c fresh basil
1/2 c extra virgin olive oil
1/4 c fresh ground cheese
1/4 c toasted pine nuts
salt & pepper
4 tbsp shallots - diced finely
2 tbsp olive oil
1 c light cream

1) In a blender, combine basil, oil, cheese and pine nuts - blend until smooth
2) Heat oil in pan and saute shallots until translucent
3) Add pesto sauce and stir with whisk till combined
4) Lower heat to medium and add cream - cotinue to whisk until mixture is even and begins to thicken
5) Season with salt and pepper to taste

Fresh Tomato & Spinach Sauce
2 bunch spinch - rinsed, destemmed and ripped up
4 fresh tomatoes - seeded and diced (remove skin by blanching if desired)
1/2 green pepper diced
1/2 red pepper - diced
1/2 onion - diced
3 cloves garlic
10 -15 pitted olives (green & black)
1 tsp olive oil
1/2 c fresh basil - rough chopped
salt & pepper

1) Heat oil and saute garlic
2) Add peppers and onion - cook until softened
3) Add tomatoes to mix and then cover with spinach - cover pan and allow to wilt
4) Season with fresh basil, salt & pepper and serve over pasta

7/11/10 - Dinner party for 10!

2010-07-24T08:11:00.000-07:00

When you live in an apartment in the city, dinner parties usually need to be intimate affairs. Most of us just don't have the space (or the layout) for a full dining room which means that you are limited to a few guests. However, I love to entertain and I wasn't about to let something as small as my 6 person kitchen table stand in my way! Memories of my college days reminded me that a piece of plywood makes an excellent table and so off to Home Depot I went.... Don't forget to measure the width of your table (and thickness)!

Once I found the sheets of plywood I asked if they would cut it to the correct width for my table so that it would be flush at the edges. I also picked up 2 (4 would be better!) c-clamps that open wide enough to accommodate the thickness of my table plus about 2 inches (these can be harder to find... I ended up having to re-purpose the clamp from my pasta machine!) . When I got home I opened the table as wide as possible then I laid the plywood over the top and centered the table under it (only leave a max of 18" overhang on each side for maximum stability) and clamp down on both sides. Finally, I picked up a table cloth that would cover the wood and leave a nice overhang. Because the wood can be a bit rough a padded table cloth underneath can help to improve the aesthetics . Add a few folding chairs and you have an instant dining room table that can easily be stored under a bed when you aren't entertaining! Just be careful when setting the table as the clamps will leave a bit of a bump and must be avoided.

7/4/10 - 4th of July BBQ- Cilantro Chimichurri

2010-07-22T16:51:00.000-07:00

One of my favorite condiments for meat is chimichurri. I love the fresh green taste of this Argentinian do-it-all seasoning for beef is almost a version of pesto. Personally, I can't help but love any dish that uses a huge amount of fresh herbs. Usually chimichurri is made with parsley like I did here but either way the taste is always just explosive. I was lucky since these herbs all came from my CSA which means they were super fresh! Even though I often visit the farmers market I do feel that buying from my CSA is really important because it supports even more farms. This week I was lucky to go on a long drive for work into the country of New Jersey. I actually was just around the town where my farm actually is...but I didn't have time to go searching around since I was working. I did however get to stop at Green Valley Farm which was so much fun. I only had a few minutes but I wanted to grab some fresh homemade ice cream. I honestly don't think I have ever had something so rich and delicious . But back to the meaty marinade plus....

Cilantro & Garlic Scape Chimichurri

1 bunch Cilantro - leaves

5 garlic scaped - rough diced

1/4 c extra virgin oliveo oil

2 tbsp red wine vinegar

1 tbsp red hot pepper flake

salt & pepper

1) Blend ingredients together

Also check out the cherry tomatoes with basil and bocchini skewars and the bread my aunt made on her blog:

7/7/10 - Fillet Mignon and Spring Pea & Mint Risotto

2010-07-09T13:06:00.000-07:00

I have to admit there are some vegetables that even I won't go near. A few of them have gotten knocked off the list since I have been subscribing to my CSA (like my new 'favorite' beets). Fresh from the farm food is just so good that even a hater like me can't say no! But for a while now my dislike for peas had stood. Now, I love green beans and sugar snap peas and snow peas even fava beans! But those regular old peas which tend to find there way into so many cafeterias and hospital kitchens and usually live in the freezer section..... yuck! But then a mix up at the Farmer's Market changed this pea-hater's life forever - freshly shelled spring peas are nothing like those mushy green mystery objects in the Lunch Ladies meatloaf surprise...they actually taste good!

This classic recipe uses arborio rice that is first roasted then slowly cooked...with a lot of stirring to get its signature creamy texture. Check out this seafood risotto recipe for a more detailed look into make risotto. The big changes that I made were adding the onions right to the oil with the rice in the first step and of course there wasn't any seafood to saute on the side or add in. Instead I just added the peas at the last minute and then places the cover on while the meat rested so that they were just barely steamed and warmed up but still had a bit of a bite as to not be over cooked and mushy.

What are your "no way never, don't even let it touch my plate" veggies? or was there a meal than changed your mind about a certain food?

7/5/10 - Mint Mojito Sparkler

2010-07-09T11:36:00.000-07:00

Tis' the season for yummy fruit based drinks, but if syrup-based margaritas and daiquiris are too much too handle try a lighter spin on another summer classic! This fresh tasting Mojito takes the traditional ingredients and gives them a bit more bubble while removing some of the sugar. I love adding seltzer to all of my drinks. It doesn't change the flavor profile and the added bubbles make me feel like I am sipping on an expensive cocktail. Don't worry if the only experience you have making drinks is cracking open a cold beer....this drink is easy enough for everyone!

Mint Mojito Sparkler (makes 2 large martini glass full)

3 shots Light Rum (Bacardi)

20 fresh mint leaves

2 tsp sugar + extra to coat rims

1 lime + 2 wheels to garnish

1 c plain or lemon lime seltzer

1) In a drink shaker, add the mint, ice, juice of 1 lime and 2 tsp sugar - either muddle or place cap on and shake vigorously
2) Add rum and mix till frothy
3) Rub rim of martini glass with lime rind - dip into sugar to coat
4) Carefully strain 1/2 of mixture into each glass and top with seltzer
5) Garnish with lime & fresh sprig of mint

6/19/10 - Lux Camping: Lobster Salad Roll

2010-06-30T09:42:00.000-07:00

Our past few music festival trips have been brief and one of the places where we scale down in our meals. With only two of us needing a day's worth of food its tempting to just rely on vendors and forget about dealing with a grill all of the accessories that go along with cooking. However sometimes, especially at some of the smaller festivals, it can be risky to depend on the vendors alone, since they are not always open and sometimes run out of food. One way to deal with this is by sticking to cold food. From sandwiches to salads, cold dishes are a natural for a picnic.

There are some classic sandwiches that are easy but a little more time and effort can make a simple sandwich into a finer meal. This recipe works not only for lobster meat but also crab, salmon and tuna (which can all easily be found in the canned meats section). Make sure you have a nice roll to put this on since the bread is a big part of this dish. I used a Country White Deli Roll from Nature's Pride which was sent to me from FoodBuzz's Tastemaker program. This roll was the perfect match for my sandwich... especially when it was buttered and toasted a bit to give it a little crisp!

Lobster Salad
1 lb lobster meat (or tuna, salmon or crab)
2 tbsp light mayo
1 tbsp wasabi mayo
2 tsp whole grain mustard
1 tsp Kikkoman Lime Ponzu Sauce
2 scallions, diced
2 pickles, diced
1 stalk celery, diced
10 fresh basil leaves, chiffonade
1/2 tsp sriracha sauce
salt & pepper

1) mix top 9 ingredients together
2) add salt, pepper and sriracha sauce to taste

6/17/10 - Amazing Roasted Vegetable Salad

2010-06-28T12:07:00.000-07:00

This salad isn't really a salad.... its a buffet! This everything salad was inspired by an excellent lunch I recently had at the Time to Eat Diner in Bridgewater, NJ. For under $15, I got a plate filled to the brim with Grilled Steak, Chicken and Veggies as well as baby mixed greens. There was so much I actually split it in half for 2 days lunch. Since I was adding so many more veggies I decided to skip the meat and go with seafood as a little twist on the dish.

First I had to take a quick walk to the Farmer's Market to grab some potatoes, broccoli, cauliflower, peppers and beets. When I got home, I roasted the veggie then prepared a mixed green salad that was the base of my dish. To top everything off I added some seafood which was the perfect compliment to the filling salad. Since I had different eaters with me I let everyone find their own mix from the ingredients mixed together. This meal was super easy to prep.... the only equipment needed is a sharp knife and a baking sheet (well and an oven!)> I am lucky to have an aunt who went to culinary school and frequently sharpens my knifes... if you aren't so lucky check out the Daily Special on FoodBuzz for a deal on the Chef's Choice Angle Select Knife Sharpener.

Check out our homemade Salad Bar:
Green Salad - Mix of red leaf, romaine and boston lettuce, cucumber, tomato, carrots and scallions
Roasted Potatoes
Roasted Beets
Roasted Veggies - Broccoli, Cauliflower, Red & Green Peppers
King Crab Legs
Tuna Salad - Tuna, mayo, pickles, chipotle mustard
Cheese

6/28/10 - To market we go!

2010-06-28T08:14:00.000-07:00

A Saturday at home means a trip into the city to the Greenmarket in Union Square. Its wonderful to visit my favorite stands and be inspired by all of the goodies. This week I had to be careful about sticking to my list though. I will be traveling on Tuesday though Thursday and then heading straight for vacation over the 4th of July. In my family, our tradition is a large family party on the 4th at our lake house in New Hampshire. When I was younger there would be upwards of 100 of us gathering together for a giant potluck buffet. But as we get older it becomes more and more difficult to all get together. While we still have many people gathering together each family tends to do their own thing for dinner.

I wanted to get a few things that could travel well so I could give my family a little taste of the Greenmarket. I decided that sausages were probably the easiest meat to transport and ready to grill up as a perfect lunch. Unfortunately even though we were up earlier than usually many of the vendors were already sold out! I guess you need to be even an earlier bird to catch the worm...uhhh sausage! We were able to get one of our favorites (the Bavarian Beef) and we did get some other things to try including some more of the baby fingerling potatoes which are just amazing when roasted! The rest of the goodies will become dinner tonight and tomorrow before our trip. Since we were running around I decided to throw some sliders together using some meat that I had ground a few weeks ago which made a delicious burger. On the side I served some swiss chard (from my CSA) and crimini mushrooms from the market (Bulich's Mushroom Farm) sauted with some shallots.
Click though to see our market finds!

What I got at the market:
1 x 4pack bavarian beef sauasage
1lb sundried tomato & chardonnay pork sausage bulk (ie not in casings)
1.3 lb brigid's abbey cheese (1 lb was for a friend)
1 lb baby fingerling potato
1 pt baby apricots
1/2 pt red raspberries
3 fuji apples & 2 pears
1 lb dover sole
1.25 lb cod
4 oz lavender goat cheese
bag of sugar snap peas
bag of shelling peas
4 ears jersey corn

Winner, Winner Chicken Dinner! ummm I mean Mrs. Peacock's Peanut Brittle!

2010-06-25T08:06:00.000-07:00

I am a winner! One of the sites I belong to http://www.foodieblogroll.com/ runs contests each week (you can see them on the bottom left side of my blog).... I signed myself up and just got an email that I won some of Mrs. Peacock's Brittle this week! Yum I can't wait to try it out

Thanks to Mrs. Peacock's and Foodie Blogroll

6/20/10 - Garlic Scape Pickles

2010-06-22T06:33:00.000-07:00

I love pickles... I can eat a whole jar in a day! OK I can eat a whole jar in one sitting...and I love to try and make some of my own things so it was natural that I wanted to try my hand at making refrigerator pickles (again). This is one of the methods for making pickles and results in the crisp fresh pickles that I like best. Usually labeled as New Pickles these only need to soak for 24 hours before they are ready to enjoy (after 1 week is best though)

The first time I made pickles things came out OK but this time I was prepared. I had saved some old pickle jars as well as getting some regular canning jars. I made my own spice mix again and added a few more ingredients. I also tried two different cuts - 1/2s and spears. Pickling is quite easy once you have the supplies. Just heat the vinegar, herb and spice mixture and pack the jars....pour the mix over and let cool then refrigerate. Don't forget to use a coated metal pot to heat the pickling mixture! Vinegar will react with most metals so you need to be careful when you are making your pickle brine. Check out the Daily Special on Foodbuzz today for the perfect pot, an enameled cast iron LeCruset.

click throught for my pickle brine

Pickle Mix (based on pickling recipe on Pick you Own)
2 c white vinegar
1 c garlic scapes
1 c fresh dill
1/3c salt
1/3 c sugar
1 tbsp celery seeds
1 tbsp mustard seed
2 tsp tumeric

1) Heat ingredients together to a simmer.
2) Layer Garlic Scapes, Dill and Cucumber spears
3) Fill jar with vinegar solution- evenly disperse spice mix.
4) Let cool for approx 2 hrs then store in refrigerator - store for up to 2 months

6/18/10 - Softshell Crab Po'boy

2010-06-20T20:04:00.000-07:00

A few weeks ago I went out to Long Island for the Nautical Mile Seafood Festival and had some delicious seafood. I was very impressed by the fish market and when I was recently back in the area I stopped into Two Cousins Fish Market in Freeport, NY. As I pulled up I noticed the special - soft shell crabs...Sold! I was soon thinking of all the ways to enjoy this delicacy. However, once I found this Mark Bittman clip I quickly made up my mind.

I made my own version of a remoulade sauce for the crab giving it a bit more of a bite. The fried crab is served on a fresh roll. I was excited to try the Nature's Pride that was sent to me as a part of the Tastemaker's Program on Foodbuzz. For this sandwich I used the Country White Bakery Buns which were delicious.This basic two-step cornmeal batter is a perfect for a nice crisp fried crab.

Keep reading for the recipe!

Batter:
1 c flour
1 c cornmeal- fine
1 tbsp old bay
2 eggs - mixed
1/2 c milk

1) Pat crab dry and dip into the egg & milk mixture
2) Place in the dry mix and thoroughly coat exterior
3) Drop into hot oil - ensure it is not burning
4) Flip after 2-4 min
5) Pat dry on paper towels

Remoulade
2-4 tbsp light mayo
1 tbsp wasabi mayo (optional)
1 tbsp chipotle mustard
2 tsp lime ponzu sauce
2 pickle spears - finely diced
1 scallion - finely diced
salt & pepper

1) Mix together - keep refrigerated

6/16/10 - Garlic Ginger Seafood Stir-Fry

2010-06-17T19:17:00.000-07:00

I know this recipe might seem familiar, but with so many veggies living in my fridge I wanted to get some of them used up before anything went bad. So here is a spin on the Garlic Chili Scallop Noodles that I made a few weeks back. However, I made a few key changes - I upped the veggies and removed the noodles making this perfect for anyone who might be looking for a low-carb options. With all the delicious and ripe vegetables (and fruits) available its easy to eat less carbs during the summer months for me.

There are some carbs that are just too good to give up....for me giving up fruit (which I snack on daily) crosses the line! What do you think? Are you a carb lover? What does it for you? Steamy hot mashed potatoes, Fresh crusty French loaf or just bowl of Grandma's pasta? Drool

Keep reading for the recipe!

Garlic Ginger Seafood Stir-Fry
12 jumbo shrimp- peeled and devained
12 scallops
1/2 red pepper- diced
1/2 green pepper diced
12 baby tomato - cut in half
1 c sugar snap peas
1 broccoli crown - cut into spears
2 scallions - diced
2 shallots - diced
2 tbsp sesame seeds
1 tbsp garlic chili paste
1 tbsp soy sauce (reduced sodium)
1 tbsp lime ponzu sauce
1" ginger - grated
1 garlic clove -grated
1 tsp srirachi sauce
1 tsp sesame oil
1 tbsp olive oil

1) Marinade the scallops and shrimp in a mixture of the sesame seeds, ponzu sauce, soy sauce and garlic chili sauce
2) Heat the olive oil in a large wok pan
3) Add the seafood and allow to cook for 2-3 min
4) Flip seafood and cover with remaining veggie - cover to steam
5) After 2-3 min, stir to combine and remove from heat
6) Add srirachi sauce and sesame oil mix together and serve