How to Serve Wine...

The Dallas Morning News' dining critic Leslie Brenner served up these tips in an article last March.  Ostensibly, the instructions were for restaurant servers, but I think most apply to us at home at the dinner table as well.

Take note...

• Always pour a taste--for yourself or someone you trust--before serving everyone.  You want to make sure the wine isn't corked, cooked or damaged in some other way.
• When you pour, leave the glass on the table. Don't pick it up and tilt it like a beer glass as if you're trying to avoid a foamy head.
• Don't overfill the glass; one third full is about right. Leave the wine plenty of room to breathe.
• A good host makes sure everyone has enough wine.  But don't get overzealous and overfill.
• When you come to the end of the bottle, make sure you pour everyone's glass to the same level.

What other tips can you share in the comments below?

A Cheesy Saint Patrick's Day....

I posted a delicious stew recipe yesterday that you might try for St. Patrick's Day, but here's an even simpler celebration idea.  How about an Irish cheese board?  Inspired by an ad from a local wine shop here in Dallas, I spent an evening earlier this week nibbling through several great varieties from the Emerald Isle.  I was sipping wine, but you could go even more authentic and quaff some Guinness if you'd like. And of course soda bread is mandatory...

Here were the three I tried:

• Cahill Porter Cheddar: Surrounded by brown wax, this Cheddar is marbled with Guinness-brewed Irish porter.  It's nutty and almost sweet...I'm thinking a great after-dinner treat.
• Fivemiletown Creamery Oakwood Smoked Cheddar:  I love me some smoked cheese. Idiazabal from Spain and smoked Mozzarella from our very own Mozzarella Company here in Dallas are regulars in our fridge and table. This one's yummy too.  Aged for 6 months and then smoked over oak, the cheese is bold and nutty.
• Tipperary Cheddar: The e-mail said this was a popular choice in Irish homes, and I can see why.  It was my favorite of the three.  Made with the wonderful milk of Tipperary, it was the perfect melding of sharpness and creaminess.  Perfect on its own, on a cracker or with a slice of apple, this one is worth looking for...

Irish Stew

OK, so St Patty's Day is coming up this weekend.  And I know many of you will be getting your green beer and corned beef on.  Personally, I'm not a fan of either.  (Cabbage?  Irish whiskey?  That's another story.

But this great lamb stew recipe has Guinness in it...a perfect stewy way to honor Ireland. Serve it with some soda bread on the side and Erin go Bragh away.

Irish Stew
Makes 6 servings.

1 pound ground lamb
2 cups sliced carrots
1 1/2 cups frozen pearl onions, thawed
1 pound new potatoes, halved or quartered depending on size
3 tablespoons tomato paste
2 tablespoons minced garlic
2 tablespoons minced fresh rosemary
1/3 cup all-purpose flour
1 cup Guinness stout
4 cups beef broth (preferably low sodium)
2 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice

Sauté the lamb in a Dutch oven over medium-high heat until browned, 8-10 minutes.  Using a slotted spoon, remove the lamb and place on a paper-toweled line plate to drain slightly.

Add the carrot, onions, and potatoes to the Dutch oven and sauté for 5 minutes.  Stir in the tomato paste, garlic and rosemary.  Stirring often, cook until the paste darkens, about 2 minutes. Add the flour, stirring to coat the vegetables, and cook for another 2 minutes.

Deglaze the pot with the Guinness.  Stir in the beef broth, Worcestershire sauce and mustard.  Bring to a simmer and cook until the vegetables are tender, about 30 minutes.

Add lamb back into the pot, add the lemon juice and season to taste with kosher salt and freshly ground black pepper.

It's even better made a day ahead and reheated gently...flavors are even more powerful,

A Thought to Live By...

"I don't like gourmet cooking or 'this' cooking or 'that' cooking.  I like good cooking."--James Beard

Grilled Avocado on Toast

I often put avocadoes on my sandwiches.  Or put a couple of slices on cream-cheese-topped wheat toast for breakfast.  I like this idea too.

Brush half an avocado with lemon juice and olive oil.  Grill (a grill pan inside is just fine), cut-side down, for 1 to 2 minutes.  Turn to create crosshatch marks and grill for another minute or so.

Meanwhile, brush a slice of bread with olive oil and grill for about 30 seconds per side.

Top the bread with thin slices of Parmesan and the grilled avocado.  Mash with a fork, drizzle with olive oil and sprinkle with sea salt.

Crawfish Dip

I made a crawfish dip recipe similar to this one for New Year's Eve.  I never posted it, because I just wasn't satisfied with the final results.  It tasted...well, dirty.

I ran across this one last month in Southern Living and decided to try, try again. (And this time I didn't use crawfish tails that I'd had in the freezer for so long.  Bought a fresh bag at the grocery store.)

And it worked.  Try it and see what you think...

Crawfish Dip
From Southern Living.
Makes 8-10 servings.

1/2 cup butter

1 bunch green onions, sliced (about 1 cup)

1 small green bell pepper, diced

1 (1 pound) package frozen cooked, peeled crawfish tails, thawed and undrained

2 garlic cloves, minced

1 (4-ounce) jar diced pimiento, drained

2 teaspoons Creole seasoning

1 (8-ounce) package cream cheese, softened

French bread baguette slices

Garnishes: sliced green onion, chopped flat-leaf parsley

Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Serve with toasted French bread slices.

Gussied-Up Potato Chips

Ran across this tip in Martha Stewart and love it...

Spread one large bag (about 5 ounces) of  kettle-cooked potato chips on a rimmed baking sheet.

Bake at 350° for 6 to 7 minutes.  You want to see oil appearing on the surface of the chips.

Meanwhile, in a small bowl, combine 1/2 cup finely grated Parmesan cheese, 1/2 teaspoon paprika (I used smoked paprika.), and 1/4 teaspoon cayenne pepper.

Remove the chips from the oven and sprinkle immediately with the cheese mixture.

They are delicious served warm.  But almost as good at room temperature...

Curried Almonds

Not too long ago, I took advantage of a grand opening special at a local Mediterranean market to purchase 4 pounds of whole almonds for around 6 bucks.  I love almonds as a snack, so I've been experimenting toasting them with a variety of spice mixes.  First up was these rosemary and cayenne-laced goodies.

Tonight's version uses curry powder with just enough sugar to make it interesting...

Curried Almonds
Makes about 3 cups.

1 egg white

2 tablespoons curry powder

2 tablespoons sugar

1 teaspoon salt

1 pound raw, unblanched almonds

1 tablespoon butter

Preheat oven to 375°F. Whisk egg white with spices. Add almonds and stir to coat. Put butter on a large cookie sheet and melt in the oven.

Spread coated almonds on cookie sheet and return to oven for 20 minutes or until lightly toasted, turning almonds now and then to prevent sticking and to even out toasting. Allow to cool thoroughly before storing.

Sometime Winnie the Pooh Says It Best....

"Rivers know this: There is no hurry. We shall get there some day."

Easy Olive Tapenade

I love it when I discover quick and easy and delicious things.  I have always liked olive tapenade, but never thought to make it myself.  But with a surplus of kalamata olives (bought in bulk at a local Middle Eastern market) after a couple of Greek salads, I decided to put them to use.  Of course, I had pimiento-stuffed olives also (hello, martini), so was well on my way. 
It was a delicious snack on toasted baguette slices.  Would also be a great sandwich spread or combined with a dollop of goat cheese on a cracker.

Try it yourself.  A quick zip in a mini-food processor and you're set....

Easy Olive Tapenade
Makes about one cup.

2/3 cup pitted kalamata olives
1/2 cup pimiento-stuffed olives
1 tablespoon garlic
2 tablespoons fresh parsley (optional, but a nice touch if you have it on hand)
About one tablespoon extra-virgin olive oil

Place the olives, garlic and parsley in a mini food processor and pulse until chunky.  Drizzle in olive oil with motor running until tapenade is the desired consistency.

Tips from Food Network Chefs....

I have gotten lots of use from an issue of Food Network magazine that included about 100 tips from their cooking stars.  I'll admit that I haven't tried any of these yet, but I am intrigued...

• For better-tasting asparagus, cure the stalks.  Peel them, roll in equal parts sugar and salt and let them sit for 10 minutes.  Rinse off and prepare as desired.
• Instead of brining your chicken, heavily salt it (inside and out) about an hour before you cook it.  Then pat it dry and roast.  The skin should be crispy and the meat juicy.
• Grinding your own beef for burgers, grind in some bacon.  It will provide extra flavor and a little fat to keep them juicy.
• Test to see if your oil is hot enough for frying by sticking a wooden skewer or spoon in the oil.  If bubbles form around the wood, you're set.

Easy...Healthy...

Convenience foods.  Usually that means a Big Mac. A frozen dinner full of sodium and saturated fat.  Or a Big Gulp of sugar and caffeine.
But not always.  Use these contemporary convenience foods (and bulk-cooking tips) to keep yourself on the weight-loss track.

• Rotisserie chicken: Slice it and throw into a salad.  Or shred it and toss with barbecue sauce, Thousand Island dressing, or herbed mayo for a sandwich filling.
• Precut veggies: They are a little more expensive, but worth it if they keep you on the healthy plan. Take those baby carrots or pre-cut celery sticks and dip them in hummus or warmed peanut butter.
• Pre-mixed yogurt drinks: Check the fat and carb content, but they can be an easy replacement for your blender-made smoothies.
• Boil a half-dozen eggs instead of two or three.  Eat them all week with a flavored salt
• You know this one.  Make a double (or triple) version of soup or sauce and freeze it.  Thaw and add some seasonings or eat as is.  Saves time and calories.

Chicken Liver Pate

Don't click away yet!  I promise you'll like this recipe.  Inspired by the little ramekins of paté that we get at The Mercury here in Dallas, I was intrigued by this recipe I saw on a Chuck Hughes Christmas special on The Cooking Channel.  I served it at a recent cocktail party to rave reviews.  Here's the revised version I came up with...and tune in soon for another variation I served at our Oscars party.

Chicken Liver Paté

Makes about 3 cups.

2 large onions, thinly sliced
1/4 cup olive oil, plus more if needed

Salt and freshly ground black pepper

1 pound chicken livers, trimmed
2 small carrots, cooked
2 hard-boiled eggs
A pinch of nutmeg
Toast or crackers, for serving

In a skillet over medium heat, sauté the onions in half of the olive oil until caramelized, about 30 minutes.

In a small pot of salted simmering water, poach the chicken livers for 5 minutes on low heat. Drain on paper towels.

In a food processor, puree the livers with the carrots, 2 hard-boiled eggs and the caramelized onions until smooth. Season with salt and pepper. Add nutmeg. Push through a fine mesh sieve if desired.

Pack the mousse into a serving dish and smooth the top. Cover with plastic wrap. Refrigerate for at least 2 hours.

Serve with toasts or crackers.

Chicken Braised in White Wine and Mustard

Not sure what I love about the combination of crisp white wine and mustard, but I am drawn to it.  I like it as a base for steamed mussels and was intrigued by it as the basis for this pretty simple chicken dish.  Serve it with rice to sop up all the great sauce.
(Chicken thighs are best for a recipe like this where they cook low and slow, but they can add fat.  If you'd like, skin the thighs before browning.  Or (and I like this option even better) prepare a day ahead, refrigerate and take the solidified fat off the top before reheating.)

Chicken Braised in White Wine and Mustard
Makes 4-8 servings, one thigh per person.

1 cup dry white wine, preferably Sauvignon Blanc (and of course, pour a glass of the same when you serve.)
3 tablespoons Dijon mustard
2 tablespoons olive oil
4-8 chicken thighs, one per person (Take the skin off if you're being extra-healthy.)
2 medium onions, sliced thinly
Salt and pepper to taste
2 tablespoons chopped parsley to garnish, if desired

Preheat oven to 450°.

Whisk wine and mustard together in a small bowl and set aside.

Heat olive oil in a large Dutch oven over medium-high heat and brown chicken thigh sides, about 6 to 8 minutes. Remove from pan and set aside.

Add the sliced onions to the Dutch oven and cook until tender and lightly browned, about 7 minutes.

Return the chicken to the pan on top of the onions and season with salt and pepper.

Pour the wine/mustard mixture over the chicken and place Dutch oven in the preheated oven.

Cook until chicken is done, about 45 minutes.

Garnish with parsley and serve over steamed rice, one thigh each, with onions and sauce.

Rosemary Roasted Almonds

We all know almonds are good for us...monosaturated fats and all that jazz.  But plain old roasted almonds can get boring.  And buying something like smoke-flavored ones can get you a whole lot of extra salt and chemical stuff.  That's why I collect spiced nut recipes just about every time I come across one.  This one was put to the test last weekend at our Oscar party.  Well? I'm sitting here eating a handful right now with my cocktail, so it passed.  Nice and earthy...bet this seasoning mix would be good on pecans too. 

Rosemary Roasted Almonds
Makes 2 cups.

1 tablespoon finely chopped fresh rosemary
1 tablespoon extra-virgin olive oil

1 teaspoon chile powder

3/4 teaspoon kosher salt

Dash of Cayenne pepper

2 cups whole raw almonds

Preheat oven to 325°.

Combine all ingredients in a medium bowl; toss to coat. Arrange nut mixture in a single layer on a baking sheet lined with foil.

Bake for 20 minutes or until lightly toasted.

Cool to room temperature.

Tuesday Tips

Another in an ad hoc series of posts collecting tips you can use in the kitchen.  These come from Food Network Magazine:

• Cooking with kale, arugula or chard?  Prolong their lifespan after you get them home from the grocery by wrapping them loosely in a damp paper towel and placing in a Ziploc bag.  I know from experience it works...I had a bunch of kale last for a week before I got around to making that soup recipe I wanted to try.
• Zesting?  Do it right over the mixing bowl.  You'll get aromaqtic citrus oils spritzed in with the zest.
• It's always difficult to know if the oil is hot enough for frying.  Put the food into too-cool oil and you end up with a greasy mess.  Stick a wooden skewer or spoon in to the oil; if bubbles form around the wood, then you are good to go.
• The same technique you use to get a sear on scallops applies to fish also.  Rest the fish on paper towels skin-side down for a few minutes before cooking.  Then cook skin-side down first over medium heat.  Flip over for the final few minutes of cooking.  The result?  Wonderfully crispy skin that no one will want to leave on their plates.
• Looking to caramelize onions quickly?  Cook them in a dry non-stick sauté pan over medium-high heat.

Asian-Style Spinach

Looking for a way to sauce up that steamed spinach?  Here you go...Asian-style.

Asian-Style Spinach
Makes 4 servings.

2 tablespoons toasted sesame oil
1 tablespoon minced garlic
1 pound leaf spinach, washed and stems removed, coarsely chopped (or use baby spinach)
2 tablespoons soy sauce
1 tablespoon sugar
Pinch of freshly ground black pepper
Toasted sesame seeds

Heat the oil in a large skillet or wok over medium heat until it shimmers. Add the garlic and cook, stirring constantly, for 1 minute.  Immediately add the spinach.  Cook until the spinach is wilted, about 3 minutes, and reduce the heat to low.

In a small bowl, stir together the soy sauce, sugar and pepper.  Stir into the spinach and remove from the heat.  Top with sesame seeds.

Onion Dip

Here's a dip reminiscent of the stuff where you stir onion soup mix into sour cream, but this takes it up a quotient--fancyish enough to serve at your Academy Awards party tonight.  Try the variations and present a trio...

It's best served with sturdy kettle-cooked potato chips or bagel crisps.

Onion Dip
Makes about 3 cups.

1 tablespoon olive oil
1 large onion
2 cups sour cream
3 tablespoons freshly squeezed lemon juice
1 teaspoon smoked paprika
Kosher salt to taste

In a food processor, finely chop the onion.

In a sauté pan, cook the onion in olive oil over medium-high heat, until softened, about five minutes.

Return onion to the food processor.  Add the sour cream, lemon juice and paprika.  Pulse until combined.  Season with salt to taste.

Refrigerate until ready to serve.

Variations:

• Top with poppy seeds, sesame seeds and dehydrated onion and serve with everything bagel chips.
• Add prepared horseradish to taste.
• Mix in some Ranch dressing mix.
• Leave the paprika out and stir in smoked salmon and fresh dill.

Broiled Stuffed Oysters

We're still in a month with an "r" in it, so I am loving the plump briny oysters tat are coming from the Gulf Coast.  Thanks to Katrina and the oil spill, they're still a little more expensive.  But they're worth it.  Give me a dozen that I can douse in lemon and dip in a horseradish-spiked cocktail sauce please.




But here's another technique to enjoy these fantastic bivalves.  If you are uncomfortable using oysters on the shell, feel free to buy them shucked and nestle them in muffin pans to cook.  Then serve them in those little Chinese soup spoons.

(P.S. These are old-school and glamorous enough to serve at your Oscars party tomorrow night...with bubbly of course.)

Broiled Stuffed Oysters
Makes 4-6 servings.

1 tablespoon minced garlic
3 tablespoons butter
2 tablespoons minced parsley
12 shucked oysters
Coarse (i.e. ice cream) salt
Fine dry breadcrumbs

Preheat broiler.

Combine garlic, butter, and parsley in a bowl.  Shuck oysters, discarding top shells, and nestle oysters in their shells into a bed of coarse salt in a roasting pan.

Put a knob of seasoned butter on each oyster and sprinkle bread crumbs on top.  Broil until golden, 4-5 minutes.

Lemon Curd

I can make fresh pasta.  Have made my own Asian dumplings.  I keep jars of wine I'm turning into vinegar in the pantry.  Cured salmon to end up with gravlax. And it's standard procedure for me to add a bit of lemon juice to milk to make fresh ricotta. Homemade chicken stock? That's a no-brainer.

Still on the list for me to try making on my own: mayonnaise, mustard, sauerkraut, and Canadian bacon.


But I've always wondered which things are worth making vs. what I should buy.  I have no trouble using refrigerated pie crusts and, while I CAN make fresh pasta, I hardly ever do.  The stuff from the grocery is just fine.

So how excited was I to run across a book that helps guide me through the decision process? Make the Bread, Buy the Butter includes more than 120 recipes for homemade foods like cheeses, condiments, cured meats and bread products.  Even more valuable, author Jennifer Reese shares her experiences and analyses in whether they are worth it or not--both in terms of cost and hassle factor. 

I won't spoil the book by listing which way she sends you on a variety of recipes, but I will share that I have been convinced to make lemon curd from this day forward.  No reason to spend a lot of money at the grocery store; I made a batch with some Meyer lemons and it was sublime.  It's delicious in tiny phyllo cups as mini-tarts.  Or a spoonful mixed into plain yogurt for a flavor boost.

Lemon Curd
Makes one cup.
From Make the Bread, Buy the Butter.

1/2 cup fresh lemon juice (about 5 lemons)
Finely grated zest of one lemon
1/2 cup sugar
3 large eggs

In the top of a double boiler set over simmering water, whisk together all the ingredients.  Continue whisking until the curd is thick and shiny, about 10 minutes.

Pour the curd through a fine-mesh sieve into a bowl to strain out any bits of zest and egg.

The curd will keep about a week, tightly covered, in the refrigerator.

Sausage Breakfast Pockets

There are so many things you can make with crescent dough that I usually keep a cylinder or two on hand in the fridge.  For quick appetizers, a stand-in for pizza crust, or a yummy breakfast treat like these...

Sausage Breakfast Pockets
Makes four servings.

1 tube crescent dough
1/4 pound cooked pork breakfast sausage
1/2 cup shredded Cheddar cheese
2 ounces cream cheese
1 tablespoon parsley

Unroll the crescent dough and divide into four rectangles.

Combine the sausage, cheddar, cream cheese and parsley.  Divide mixture among the four rectangles.

Bring four corners of the dough to the center; twist and press to seal.

Place on a baking sheet and bake at 375° for 14-16 minutes or until golden brown.

Saffron Cream Sauce

If two years makes a tradition, we have a new Valentine's Day tradition.  We stay away from overpriced restaurant specials and crowds of folks placating their loves with a night out.  We stay in, pop a bottle of bubbly, and settle in with a good movie.

Dinner?  One of the other half's favorites...lobster ravioli.  I cheat and buy pre-made.  (Another confession: We've discovered that we like Buitoni better than the hand-made stuff at the gourmet market.)

But I DO make the sauce...it's a recipe I've developed myself.  It's delicious on the ravioli, but would also be great on chicken, or shrimp and pasta, or steamed asparagus.

Saffron Cream Sauce
Makes a cup or so.

2 tablespoons butter
1 shallot, minced
1/2 cup white wine
2 pinches saffron (I grind it in a mortar before adding to the sauce.)
2 cups whipping cream
1/4 teaspoon cayenne pepper (or more to taste)
Chopped chives to garnish if desired

In a medium sauce pan, melt the butter over medium-low heat.  Add the shallot and saute for 4-5 minutes.  Add the white wine and let simmer for 3 minutes.

Add the cream and saffron and simmer until reduced, about 20 minutes. (Watch carefully and adjust the heat as needed; you don't want the sauce to scald.)

Finish the sauce with cayenne pepper.  (You can check seasoning, but it usually doesn't need salt.)

Cocktail of the Week: Mescal Margarita

We all have our margarita tricks.  Sticky sweet sweet-and-sour mix.  Limeade.  Light beer and Diet Sprite.  (That last one is my sister-in-law, I swear.)

But I loved running across this one in a book entitled Antojitos. Buy it already if you don't have it. Lots of yummy recipes.  Including this one for a perfect margarita made even perfecter (Is that a word?) by the addition of smoky mescal.








Zihua Margarita
Makes one cocktail.

1 1/2 slices lime
2 tablespoons kosher salt
2 ounces sour mix (recipe below)
2 ounces tequila (preferably reposado)
2 tablespoons Cointreau or triple sec
1 tablespoon freshly-squeezed orange juice
1 tablespoon mescal

Rub the rim of a cocktail glass with the lime and dip into the salt. (Please...you know what to do.)

In an ice-filled cocktail shaker, combine the remaining ingredients and shake. 

Strain into the prepared cocktail glass and enjoy.

Research Proves Why I Like the Hot Tub.....

I love my bathtub.  Warm to hot water with some bubbles. 

I also have my gym ritual.  Have to have enough time after my workout to chill out in the hot tub for a few.

And now I know that it's healthy.  A recent article in the research journal Complementary Therapies in Medicine says that soaking in warm water daily for 8 weeks is more effective at easing anxiety than a prescription.  Add essential oils and you benefit even more.  Sage? Sharpens memory.  Bergamot? Relieves stress.  Not to mention the fact that the steam helps opens those stuffy sinuses and the warm water soothes body aches.

Headed to the bath now....who's with me?

(Wait...that sounded wrong.)

Broccoli Toppers

And no I don't mean melted Velveeta.  (Sorry...that was for the other half.)

OK...we know we're supposed to eat broccoli.  Green veggie.  Fiber.  Cancer-fighting properties.  All that jazz.


But is there a more boring vegetable than broccoli?  (OK..cauliflower is right up there too.)

Growing up, I learned to love the little stalks with just a touch of mayonnaise.  Creamy decadence that added something extra to all the healthiness.  So I was excited to run across a magazine page that offered up a couple of other topping ideas.  I liked them both.  Try them and see what you think.  (Supposedly the spicy components kick up the anti-cancer properties of the broccoli even more.)

• Mix 1 tablespoon wasabi paste with 1 tablespoon sesame oil (I love the toasted version.) and a bit of soy sauce to taste.
• Blend 1 tablespoon horseradish and 2 tablespoons sour cream or plain yogurt.  (Make extra if you're serving beef tenderloin alongside.)

Microwave Scrambled Eggs

I eat an egg or two lots of mornings for breakfast.  Scrambled or poached.  Or even hard-boiled.  When pressed for time, I've been known to "poach" an egg by putting it in a small ramekin and nuking it for 45 seconds or so.  Gives you a nice firm white and a runny yolk.

But I'd never nuked scrambled eggs.  Ran across one of those Incredible Edible Egg advertisements in a magazine that said you could make scrambled eggs in the microwave in a coffee cup.  I didn't believe it...until I tried it.  Great results.  Try it yourself and see if you don't agree.  It's a quick (and portable) way to start your day with some good-quality protein.

Microwave Scrambled Eggs
Makes one serving.

Coat a microwave-safe mug with cooking spray.

Add two eggs and 2 tablespoons milk and beat until blended.

Microwave on high for 45 seconds.  Stir.

Microwave until eggs are almost set, 30-45 seconds longer.

Season with salt and pepper.  Top with 2 tablespoons grated cheese if you'd like.

Onion Bisque

French onion soup is delicious.  And I've posted a great recipe before. This soup is just as fantastic and has an interesting texture because the bread is added in and the whole thing is pureed.  Add a bit of bacon and goat cheese when you serve it and you have nirvana in a bowl.

Onion Bisque
Makes 4-6 servings.
From Bon Appetit.
2 tablespoons vegetable oil
8 cups sliced yellow onions
8 garlic cloves, smashed
6 cups low-salt chicken broth
15 sprigs thyme, tied into a bundle
1 1/2 cups cubed crustless day-old bread (I was lazy and left crusts on...worked just fine.)
3 slices thick-cut bacon, cut into 1/2"-wide pieces
Kosher salt, freshly ground pepper
3 ounces soft fresh goat cheese, crumbled

Heat oil in a large wide pot over medium-low heat; add onions and cook, stirring frequently, until translucent, about 20 minutes.

Add garlic; cook, stirring frequently, until onions are golden brown and caramelized, about 20 minutes.

Add broth and thyme. Bring to a boil; reduce heat and simmer for 20 minutes.

Remove from heat. Add bread to pot. Let stand until bread is saturated, about 10 minutes. Discard thyme. Let cool slightly.

Working in batches, purée soup in a blender until smooth; strain through a fine-mesh sieve into a large pot.
Meanwhile, cook bacon in a medium skillet over medium heat, stirring occasionally, until brown and crispy.

Bring soup to a simmer, adding water to thin if needed. Season with salt and pepper. Ladle into bowls; top with cheese and bacon.

Water Wednesday

I have a new strategy I've adopted to stay on track with my weight loss program.  (Down 8 pounds already, thank you very much.)  It comes from a tip that came across my Facebook feed from 24 Hour Fitness.  Drink nothing but water for the day.   You still eat, but water is the only liquid you can have.  It eliminates sugar, caffeine and lots of calories from your daily intake. 

Don't believe me?


OK...a typical day for me would be a cup of tea with two sugar cubes and a splash of milk.  I might have some juice at the office first thing.  If I'm being bad, probably a soda for lunch and then switch to iced tea for the rest of the afternoon.  A vodka tonic when I get home and then a couple of glasses of wine for dinner.

By substituting water for all those beverages, I've saved myself almost 800 (!) calories.  Wow. (Not to mention the caffeine.)

So I'm making every Wednesday "Water Wednesday." After a month or so, if I can kick it up a notch, I'll have a couple days a week that I drink only water.  It seems to be quite a good strategy.

Raspberry-Rose Collins

Like many of you out there, we'll be popping the bubbly open tonight.  But if you want to start with something a little higher-octane, here's something perfectly appropriate.  The raspberries don't add a lot of flavor, but they make the drink a lovely pink hue.






Raspberry-Rose Collins
Makes two cocktails.

3 ounces gin
1 ounce simple syrup (Ginger- or rosemary-infused would be nice.)
1 ounce lemon juice
6 raspberries, plus more for garnish
Soda water

Place raspberries in a cocktail shaker, and muddle gently. Add gin, simple syrup, and lemon juice.  Top with ice and shake.  Strain into two ice-filled Collins glasses and top with soda water.  Garnish with additional raspberries.

Rules for Relaxing....

I don't know about you all, but the holidays...even with the time off from work...just aren't relaxing.  There's cooking, decorating, wrapping, shopping...you know the drill. I love them, but I've decided that it's about time for a day off for no reason.  I'm going to schedule it with my boss soon.

And then follow these do's and don'ts I found in an issue of Real Simple.

DO:

• Have a supply of your favorite snacks ready.  Nothing too decadent, but jellybeans or chocolate will do quite nicely.
• Order in every meal.  No cooking today.
• Rent at least three movies.
• Read a good book.
• Sit down in a comfortable chair, close your eyes, and listen to your favorite album...all the way through.
• Turn the phone off. 

DON'T:

• Do any chores or feel guilty that you're not completing a project.  No drawer rearranging or closet organizing today.
• Read the newspaper.  Isolation for a day won't kill you.
• Wash the dishes or do the laundry.
• Go to the gym.  A walk around the neighborhood is allowed...for relaxation sake. It can't be a workout.
• Look at e-mail...personal OR work.  While we're at it, no blogging, Facebook, Tweeting or anything online.  Turn your computer and your smart phone off.  Period.

I feel better already.

Clean Out the Refrigerator Quiche

Sunday is the day I hit our local market for produce.  I stock up on what I think we need for the week--salad stuff, things to juice, smoothie ingredients, and sweet potatoes for snacks for our semi-diabetic dog.  Then, I come home and clean out the garage refrigerator, tossing out leftovers we didn't get to (usually not many of those) and any veggies that are starting to show their age.

But before they hit the compost pile, I set aside any that might not be perfect, but are still perfectly edible for what I like to call "Clean Out the Refrigerator Quiche."  With the refrigerated pie crusts and eggs we always have on hand, we have a simple Sunday supper...or breakfast to last the week.

If you've never done it, quiche is simple to make.  You blind bake your crust then add the egg filling and bake for 35-40 minutes until set.  If you need a primer on the basic technique, here's a recipe for the classic Quiche Lorraine.

Now take that idea and get creative with what you have on hand.  For example, last weekend, I made a delicious one with leftover bacon bits, a little Mexican-style cheese, an overripe tomato that I diced up and the tops of several green onions chopped.  I always think cheese and veggies and add some meat or seafood as a bonus if it's around.  Here are some other ingredients you might try in a combo that sounds good to you.

• Seafood: Do you have a can of crab on hand?  A few shrimp leftover from a shrimp cocktail that you could dice up?
• Cheese: About anything works here...grated Cheddar or Mozzarella or Swiss.  Goat cheese.  Parmesan.  I've even seen recipes with Brie or blue cheese.
• Veggies: Here's where the sky's the limit. If you'd like, you can saute them up first.  More often than not, I just throw them in after I've sliced or diced them.  Mushrooms, red pepper, onion, scallions, tomatoes (halved cherry tomatoes are good), asparagus (steam that first), canned artichoke hearts, spinach, you get the idea.
• Herbs: Throw a couple tablespoonsful of chopped fresh herbs if you've got them: parsley, dill, even cilantro if you're a fan.  (A pinch of dried thyme or oregano works also.)
• Spice it up: I commonly include a pinch of crushed red pepper, but you could also add a bit of fresh jalapeno or a chipotle in adobo sauce if you'd really like a morning pick-me-up.

Try it out yourself.  And if you create a combination that is can't miss, share it in the comments below or add a link.

Buttermilk-Lemon Chess Pie

If I am ever at a cafeteria (rarer these days, but a fond memory of growing up in Texas), there are only two choices in my mind for dessert.  Chocolate icebox pie.  Or chess pie. And since I found this recipe, I might never have to go back to a cafeteria for my chess pie fix ever again.

(Don't worry, Luby's.  I'll be back soon enough...for my fried fish and macaroni & cheese fix.)

Buttermilk-Lemon Chess Pie
From Bon Appetit.

1 refrigerated pie cust.
1 1/2 cups sugar
1/2 cup (packed) light brown sugar
1 1/2 tablespoons yellow cornmeal
1 tablespoon all-purpose flour
5 large eggs, beaten to blend
2/3 cup buttermilk
1/2 cup (1 stick) unsalted butter, melted
1 3/4 tablespoons fresh lemon juice
1 tablespoon freshly grated lemon zest
2 teaspoons vanilla extract
Pinch of kosher salt

Preheat oven to 350°. Place pie crust in pie plate and line with parchment paper or foil; fill with pie weights or dried beans.

Bake crust until edges begin to brown, 30–35 minutes. Remove paper and weights; bake until golden brown, 25–30 minutes longer. Let cool completely.
Preheat oven to 350°. Whisk first 4 ingredients in a medium bowl until well combined. Whisk eggs and remaining 6 ingredients in a large bowl (mixture may look curdled). Slowly whisk in dry ingredients. Pour filling into a cooled crust and bake until custard is set around edges but jiggles slightly in center, 1 hour–1 hour 15 minutes. Let cool completely on a wire rack.

Chile Cheese Egg Casserole

Discovered this recipe in the Sunday paper a couple of weeks ago, and it turns out its perfect for a Sunday breakfast.  I adapted the recipe slightly and halved it.  There was still plenty for the two of us for breakfast and leftovers to take to the office this week.  You can easily double it and bake in a 9 x 13 pan if you're having a big gathering for a brunch.

Chile Cheese Egg Casserole
Makes 6 servings.

1/4 cup butter, melted
5 eggs
1 egg white
1/4 cup flour
1/2 teaspoon baking powder
1 (8 ounce) can diced green chiles
2 cups cottage cheese
8 ounces shredded Mexican blend cheese
pinch each of salt and freshly ground pepper

Preheat oven to 400°.

Pour half the melted butter into a 8 inch square baking dish.

Beat the eggs and egg white in a large bowl.  Stir in the remaining ingredients and mix well.

Pour egg mixture into baking pan.  Pour reserved butter over the top.

Bake for 25 minutes or until casserole is set and slightly browned on top.

Flu-Fighting Foods

To keep that winter cold or the flu at bay, here are a few foods to include in your diet....

(The list isn't really surprising; all are things we know we should eat.)

• Carrots (or bell peppers, kale, broccoli, sweet potatoes and squash) are high in beta-carotene.  It protects your nose lining...which can trap the germs before they get to you.
• Green tea: No reasons given, but a study showed that people who drank two cups of green tea daily had 32% fewer colds than those who skipped the tea.
• Nonfat Greek yogurt: The high levels of protein helps increase the number of immune cells in your body.  The live cultures also kick up your immune levels.
• Salmon: Yeah, this cold-water fish has plenty of omega-3 fatty acids, but a serving also contains up to 1,000 IU of vitamin D.  Studies show that upping your D intake can stave off colds.
• Garlic: It not just for warding off vampires; a compound in the root fights against bacterial, viral and fungal infections.

Lemon-Rosemary Coffee Cake

I've always been intrigued by the lemon/rosemary/olive oil cakes that seemed to be all over the food magazines recently, but I'll admit I've never tried one.  Ran across this similar recipe the other day and, since I had several Meyer lemons still on the tree we're overwintering in the garage, decided now was the time to try it.  It was quite good.  I'll confess I didn't have lemon curd on hand, so skipped that step.  It was wonderful without it...frankly I wonder if it wouldn't have made the final product TOO sweet, but you be the judge if you make the recipe in its original, unedited form.

Lemon-Rosemary Coffee Cake
 From Southern Living.

3 large lemons
2 cups all-purpose flour
1 1/4 cups sugar
1/2 teaspoon salt
1/2 cup very cold butter, cubed
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk or Greek yogurt
1 large egg
1 1/2 teaspoons chopped fresh rosemary
1 (10-oz.) jar lemon curd
Powdered sugar
Preheat oven to 350°. Lightly grease bottom and sides of a 9-inch springform pan. Line bottom of pan with parchment paper. I made mine in a well-sprayed cake pan and it worked fine.)

Grate zest from lemons to equal 1 tablespoon. Cut lemons in half; squeeze juice from lemons into a bowl to equal 5 tablespoons. Reserve zest and 1 tablespoon lemon juice.

Combine flour, sugar, and salt in bowl of a food processor; pulse 3 to 4 times or until blended. Add butter; pulse 6 to 7 times or until mixture resembles coarse crumbs. Reserve 1 cup flour mixture.

Transfer remaining flour mixture to bowl of a heavy-duty electric stand mixer. Add baking powder and baking soda; beat at low speed until well blended. Add buttermilk, egg, and 1/4 cup lemon juice; beat at medium speed 1 1/2 to 2 minutes or until batter is thoroughly blended, stopping to scrape bowl as needed. Stir in rosemary. Spoon half of batter into prepared pan.

Whisk lemon curd in a small bowl about 1 minute or until loosened and smooth; carefully spread over batter in pan. Top with remaining half of batter.

Stir together reserved lemon zest, 1 Tbsp. lemon juice, and 1 cup flour mixture; sprinkle lemon zest mixture over batter in pan.

Bake at 350° for 45 to 50 minutes or until a long wooden pick inserted in center comes out clean.

Let cool in pan on a wire rack 10 minutes. Gently run a sharp knife around edge of cake to loosen; remove sides of pan. Cool cake completely on wire rack (about 1 hour). Dust with powdered sugar just before serving.

Tips from Food Network Chefs....

A while back, I shared some kitchen tips that I had found in an issue of Food Network Magazine. 

Here are a few more...

• Keep flavored vinegars (or just good-quality "plain" ones) near the stove so you don't always just reach for the salt.  Acid enhances flavor.
• There's a reason all the TV chefs have their mise en place ready. Cut your vegetables and meat and make your sauces first. You won't leave out an ingredient and it's much more efficient as you are preparing the recipe.
• We all have heard the adage, but Rick Bayless swears by it.  Clean as you go.
• This one's a rule in my kitchen.  Pull your steaks out of the fridge an hour or so ahead of time so they can come to room temperature.  They cook more evenly.
• And I love this one from Claire Robinson...enjoy your time in the kitchen.  Shoes off, music on, favorite beverage in hand...

Thought for the Week....

Courtesy A.A. Milne's Winnie the Pooh...

"You are braver than you believe, stronger than you seem and smarter than you think."

Baked Tex-Mex Pimiento Cheese Dip

Still looking for something for tomorrow's Super Bowl gathering.  Look no further.  Thanks to Southern Living, here's a stick-to-your-ribs goo-fest that your guests will love. 

(Tip: Prepare it in two smaller 1 quart casseroles so that you can heat the second to replace the first one when it's empty.)

Baked Tex-Mex Pimiento Cheese Dip
Makes about 4 cups.
From Southern Living.

1 1/2 cups mayonnaise
1/2 (12-ounce) jar roasted red bell peppers, drained and chopped
1/4 cup chopped green onions
1 jalapeño pepper, seeded and minced
1 (8-ounce) block extra-sharp Cheddar cheese, shredded (or 8 ounces pre-shredded)
1 (8-ounce) block pepper Jack cheese, shredded (or 8 ounces pre-shredded)
Garnish: fresh cilantro leaves
Preheat oven to 350°. Stir together first 4 ingredients in a large bowl; stir in cheeses. Spoon mixture into a lightly greased 2-quart baking dish.

Bake at 350° for 20 to 25 minutes or until dip is golden and bubbly. Garnish, if desired. Serve with French bread cubes. (I like it with toasted baguette slices.  Ritz crackers would be a nice Southern option.)

Bloody Mary Ideas

I know a lot of folks swear by the "hair of the dog" as a hangover cure.  Bloody Mary's are, of course, a favorite remedy.  Strangely enough, I like Bloody Mary mix by itself most of the time, but, being a good Boy Scout, I was prepared with a pitcher of mix on New Years Day...just in case it was called for.

Luckily, we didn't need it, but discovered that this mix is just as wonderful as it looked on paper.  The pickle juice is an intriguing addition, and a welcome use for the jars of juice leftover from my summer canning.  The stuff is just too good to waste.

How about mixing up a batch for your Super Bowl party this weekend?  And scroll down past the recipe for some interesting garnish ideas.

Bloody Mary Mix
Makes 8 servings.
From Bon Appetit.

4 cups tomato or vegetable juice (I use low-sodium V-8.)
1 cup dill pickle juice (the more flavorful and spicy, the better)
1/4 cup fresh lemon juice
1 tablespoon prepared horseradish
2 teaspoons Worcestershire sauce
2 teaspoons curry powder
1 teaspoon Sriracha sauce
1 teaspoon kosher salt
1/2 teaspoon celery seed
1/4 teaspoon black pepper

Combine all ingredients in a large pitcher and chill overnight.

Add 2 cups vodka to pitcher and stir well.  Divide cocktail among 8 ice-filled glasses.

Garnish Ideas: Sure you can throw in the ubiquitous celery stalk and lemon wedge, but how about trying some of these?  Leave them in ramekins on the bar so your guests can mix and match to their liking.

• Pepperoncini (for a sour-spicy hit)
• Pickled green beans
• Garlic-stuffed olives (They're not just for martinis.)
• Freshly shucked oysters (Cabaret anyone?  Just no raw eggs please.)
• Hard-boiled quail eggs (You can find these at Asian markets.  Hardboil them by simmering 4 minutes.  Peel and skewer a couple for your drink.  Even better...pickle them first.)
• Radishes (The long breakfast variety are perfect.)
• Beef jerky (Not sure about this one, but I'm intrigued.  Try it and let me know what you think.)

Broccoli-Cheese Soup

Soups don't have to take hours to make.  This one uses several convenience products without getting too "processed foods" about it.  And if you use low-fat ingredients you can keep it pretty healthy as well.  Perfect for one of these cold winter nights.

Broccoli-Cheese Soup
Makes 8-10 servings. (Perfect to share with neighbors.)
Adapted from Cooking Light.

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth (one "box")
2 (12-ounce) package broccoli florets/pieces
3 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/2 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)

Heat the olive oil in a large nonstick saucepan over medium-high heat. Add onion and sauté 3 minutes or until tender. Add garlic and sauté for an additional 30 seconds or so. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan. (I actually pureed all of mine and really liked it.)

Herb-Crusted Salmon

Lots of local groceries in these parts have wild (that's important to sustainability, don't forget) sockeye salmon on sale these days.  So I hit up my salmon recipe file folder and found this one from Martha Stewart's Everyday Food.  It's a goodie...

Herb-Crusted Salmon
Makes 4 servings.

3 slices white sandwich bread
1 cup fresh parsley
2 tablespoons olive oil
Coarse salt and ground pepper
4 skinless salmon fillets, (6 ounces each)
2 tablespoons Dijon mustard

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.

Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.

Blue Cheese Hot Wing Dip

Do you have a Super Bowl party coming up this weekend?  This is a dip that is sure to please...lots of flavor and the kind of gooey decadence that you expect on the most holy day in the football religion's calendar.

Blue Cheese Hot Wing Dip
Makes about 3 cups.
From Southern Living.

1 (8-ounce) package 1/3-less-fat cream cheese, softened and cut into pieces
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup chopped green onions
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons white wine vinegar
1 garlic clove, minced
1 teaspoon hot sauce
1 teaspoon lemon zest
1/2 teaspoon coarsely ground pepper
1 (4-ounce) package crumbled blue cheese
1 to 2 tablespoons milk (optional)

Garnishes: crumbled blue cheese, chopped green onions, freshly cracked pepper

Serve with: fried chicken breast tenders, celery sticks, radishes, hot wing sauce
Pulse first 10 ingredients in a food processor 4 times or just until blended. Transfer mixture to a serving bowl, and gently stir in blue cheese. If desired, stir in 1 to 2 tablespoons milk, 1 teaspoon at a time, for desired consistency. Cover and chill 1 to 2 hours before serving. Garnish, if desired. Serve with chicken tenders, celery sticks, radishes, and hot wing sauce. Store leftovers in refrigerator up to 7 days

Healthy Snack Ideas

Still on that New Years resolution?  Good for you...

Here are some snacks that will continue to keep you on track.  You'll notice they include lots of fiber, "good" fats, and always some protein.  Use those ideas to create your own favorites as well.

• Half a peanut butter sandwich on whole-wheat bread with a cup of low-fat milk.
• A hard-cooked egg with a slice of whole-wheat toast and a chunk of Parmesan.
• Piece of cheese (Cheddar, Swiss, whatever is your favorite), whole wheat roll and a pear (or apple).
• 1/4 cup hummus with a small whole-wheat pita.
• This one is particularly easy: Grapes and 2 tablespoons walnuts.

Apple-Blue Cheese Chutney

I made this tasty chunky sauce the other night for a little party we had.  It was quite good spread on simple crackers.  Bet it would be sublime on toasted walnut bread.  Or even as a sauce on grilled chicken.

Apple-Blue Cheese Chutney
Makes about 3 cups.
Adapted from Cooking Light.

2 teaspoons olive oil
1/4 cup finely chopped shallots
2 1/2 cups finely diced peeled Braeburn apple (2 large)
1 cup apple cider (or juice) 
2 tablespoons brown sugar
1 tablespoon white wine vinegar
1/2 teaspoon dried thyme
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) crumbled blue cheese


Heat a small saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; sauté 1 minute. Add apple and next 3 ingredients (through vinegar); bring to a boil.

Reduce heat, and simmer, uncovered, 25 minutes or until most of liquid evaporates and apples are very tender.

Remove from heat; stir in thyme, salt, and pepper. Cool to room temperature. Gently stir in blue cheese.

Soy and Cola-Braised Pork Shoulder

I've said it before and I'll say it again.  I love to braise a pork shoulder.  It's simple, economical and you end up with a wonderfully flavorful result that you can use in a variety of ways.

Here's yet another version that I have added to my repertoire.  It was a hit at our Halloween party last October.  And would probably be a hit at your Super Bowl shindig. We served it on little Hawaiian rolls with an Asian slaw.  It would also be good in tortillas with some carrot and cucumber pickled in a little rice wine vinegar.

Soy and Cola-Braised Pork Shoulder
From Cooking Light.
Makes 10-12 servings.

1 tablespoon dark sesame oil
1 (3 1/2-pound) bone-in pork shoulder (Boston butt), trimmed
1/2 teaspoon kosher salt
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
2 cups cola (such as Coca-Cola)
1/2 cup hoisin sauce
1/4 cup rice vinegar
1/4 cup lower-sodium soy sauce
1 cup diagonally sliced green onions
Preheat oven to 300°.

Heat a Dutch oven over medium-high heat. Add oil to pan. Sprinkle pork evenly with salt. Add pork to pan; sauté for 8 minutes, turning to brown all sides. Remove pork. Add ginger and garlic; sauté for 1 minute, stirring constantly. Stir in cola and the next 3 ingredients (through soy sauce); bring to a boil. Return pork to pan; cover. Bake at 300° for 1 hour and 50 minutes or until tender, turning occasionally. Remove pork from pan, and let stand for 10 minutes. Shred pork with 2 forks. Skim fat from cooking liquid.

Place pan over medium-high heat; bring cooking liquid to a boil. Cook 15 minutes or until reduced to about 2 cups, stirring occasionally. Combine pork and 3/4 cup sauce in a bowl; toss to coat. Top with green onions. Serve pork with remaining 1 1/4 cups sauce.

Vodka Tomato Cream Sauce

Here's a really simple way to dress up purchased frozen ravioli or tortellini.

Vodka Tomato Cream Sauce

Finely dice half of an onion and sauté in olive oil over medium-low heat until softened. 

Deglaze the pan with 1/2 cup dry white wine.

Stir in a can of tomato paste, a spash of vodka and 2 cups of cream or half and half. Simmer over low heat until reduces by half.

Add salt and pepper to taste and toss with your cooked pasta.

Braised Chicken with Kale

Kale is one of those winter super foods.  But some people don't enjoy it on its own.  Here's a dish that combines it with inexpensive chicken pieces and pantry ingredients for a great and pretty simple dinner.  In a pinch or if you're a complete kale-ophobe, you can substitute spinach.  Just know that the more tender spinach won't stand up as well to the long cooking and will be quite soft.

Braised Chicken with Kale
Makes 6-8 servings.
Adapted from Cooking Light.

2 tablespoons olive oil, divided
8 boneless skinless chicken thighs
Freshly ground black pepper
Kosher salt
1/4 cup all-purpose flour
2 tablespoons minced garlic
2 bunches kale, tough ribs removed and roughly chopped
1 (14.5-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
1 (14.5-ounce) can fat-free, lower-sodium chicken broth
1 tablespoon red wine vinegar (Do NOT leave this out...it adds just the right acidity.)

Preheat oven to 325°.

Heat a Dutch oven over medium-high heat. Add 1 tablespoon olive oil. Sprinkle the chicken with black pepper and 1/4 teaspoon salt. Place flour in a dish, and dredge chicken. Place 4 chicken thighs in pan, and cook for 2 minutes on each side, until browned. Remove from pan. Repeat procedure with remaining thighs, adding oil if necessary. Remove from pan.

Add  any remaining olive oil to pan. Add garlic; cook for 20 seconds. Add half of kale; cook for 2 minutes. Add remaining half of kale; cook 3 minutes. Stir in tomatoes and broth; bring to a boil. Return chicken to pan. Cover and bake at 325° for 1 hour and 15 minutes. Remove chicken from pan; stir in vinegar. Serve chicken over kale mixture.

Shrimp Puffs

If you read this blog regularly (thanks!), you know that I love appetizers.  I can put on my best Martha Stewart and stuff tiny potatoes with goat cheese topped with caviar.  Elegant, no?  And I am a fan of the retro nibbles that our parents grew up with.  Rumaki, anyone?

But I'm always eager to return to my suburban Texas roots and fix up a batch of white trash nibbles.  You know the ones...they involve Velveeta.  Canned biscuits.  Stuff I don't eat on a regular basis. It requires jettisoning Martha and Julia for Rachael and Guy.  (I know...I'm sorry.)

These little bundles were HUGE hits at a party we had last weekend. Try them and you'll see why...

(By the way, I skipped the dill and added a few generous dashes of Lousiana hot sauce.)

Shrimp Puffs
Makes 20 puffs.
From Guy Fieri and Food Network Magazine.

Cooking spray, for coating the muffin tin

1 7 1/2-ounce can refrigerator biscuits
1 cup shredded monterey jack cheese
1 scallion, white part and some green, chopped
1/2 cup mayonnaise
1/2 pound baby shrimp, cooked and peeled
1/2 teaspoon chopped fresh dill

Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray.

Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.

In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. Place 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes, or until the puffs are golden and bubbling.

Simplest Snacks Ever

I posted some simple and healthy snacks yesterday that, while simple, bordered on the gourmet.  Today's are still delicious, but even simpler. 

• 1/2 cup grapes and 1 stick light mozzarella string cheese
• 1/4 sliced cucumber and 3 tablespoons hummus
• 2 carrots cut into sticks and 1 tablespoon peanut butter

Notice the fruit/veggie with a protein theme?  It's a good one to keep in mind as you come up with your own snack ideas.

Quick and Healthy Snacks

Just because a snack is good for you and easy to make doesn't mean it has to be boring. These border on the gourmet....the perfect thing to tide you over at your desk.

• Spread a slice of pumpernickel toast with a tablespoon of low-fat cream cheese and top with a sliced radish.  Finish off with a pinch of sea salt.
• Slice two figs in half and wrap each piece with two slices of prosciutto cut in half.
• Stir 2 tablespoons canned pumpkin and a pinch of pumpkin pie spice into 1/2 cup low-fat vanilla yogurt.
• How about a mini-egg salad sandwich? Mash a hard-boiled egg with 1 teaspoon mayonnaise and a pinch of celery salt.  Spread on a piece of whole wheat bread.

Cinnamon-Pecan Streusel Coffee Cake

Classics are classics for a reason.  They are dependable recipes that you can go back to again and again.  This is just one of those recipes.  Make it tonight or tomorrow so that you have it ready for Sunday morning.  Then, give yourself a mini-vacation.  Coffee, the Sunday paper and this great breakfast treat.

Cinnamon-Pecan Streusel Coffee Cake
Makes 16 servings.

Butter-flavored cooking spray
1 3/4 cups all-purpose flour

2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
3 tablespoons butter
1 cup fat-free sour cream
2 teaspoons vanilla extract
2 large eggs
1/3 cup packed light brown sugar
1/4 cup chopped pecans, toasted
1 1/2 teaspoons ground cinnamon
1/2 cup powdered sugar
1 tablespoon fat-free milk
1/2 teaspoon vanilla extract

Preheat oven to 350°.

Coat an 8-inch square baking pan with cooking spray.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients. Set aside.

Beat sugar and butter with a mixer at medium speed until well blended. Add sour cream, vanilla, and eggs; beat well. Add flour mixture to butter mixture, beating just until dry ingredients are moist. Combine brown sugar, pecans, and cinnamon in a small bowl.

Spoon 1/2 of batter into prepared pan; sprinkle evenly with 1/2 of brown sugar mixture. Spoon remaining batter over brown sugar mixture, and spread evenly. Sprinkle remaining brown sugar mixture over batter. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack.

Combine powdered sugar, milk and 1/2 teaspoon vanilla in a small bowl; stir until smooth. Drizzle over coffee cake.

French Onion Soup

Here's a dish to warm the cockles of your heart on a cold winter day.  Make it one Sunday afternoon and then reheat and top it later in the week for a simple weeknight supper.

French Onion Soup
Makes 4-6 servings.

6 large yellow onions (the sweeter the better), peeled and thinly sliced.
3 tablespoons olive oil
1/2 teaspoon of sugar
2 cloves garlic, minced
8 cups beef stock
1/2 cup dry white wine (or go especially French and use dry vermouth)
1 bay leaf
1/4 teaspoon dried thyme
Salt and pepper

To top:  thinly sliced French bread, lightly toasted and grated or sliced Swiss cheese (Gruyere if possible)
In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the caramelization.

Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer about 30 minutes. Season to taste with salt and pepper and discard the bay leaf.

Ladle into individual oven=proof soup bowls or ramekins.  Top with the toasted bread and cheese. Put under the broiler, watching carefully, until the cheese bubble and browns slightly.

Cocktail of the Week: American Flyer

I tried this one the other night as we sipped Champagne on New Years Eve. I thought I would mix things up a little (literally), pulled out The Ultimate Bar Book and experimented.  This sipper was delicious.  Like a fizzy Daiquiri in a flute.

American Flyer
Makes one cocktail.

1 1/2 ounce white rum
1/2 ounce fresh lime juice
1/2 teaspoon sugar
3-5 ounces chilled sparkling wine

Shake all the ingredients except the bubbly with ice.  Strain into a chilled champagne flute and slowly top with the sparkling wine.

Tim Byres' Favorite Cheap Eats

I always make a New Years resolution to try new spots here in town.  But given the state of my economy (just call me Greece), I can't quite afford places on the various Best New Restaurant lists.  Too many stars, too many dollars.

So I was excited to run across a feature in the November Southern Living that listed Tim Byres' favorite places for cheap eats.  Byres is the chef at Smoke, the great restaurant out in Oak Cliff (great view of the Dallas skyline, by the way) that features house-smoked meats, housemade pickles and Southern treats like pimiento cheese croquettes.  I love the place, so I trust Byres.

Here's his take on cheap eats that can't be missed:

• Edelweiss German Restaurant in Fort Worth:  Looks like I'm headed here for sausage, sauerkraut and an accordion-accompanied polka soon.  
• Wingfield's Breakfast and Burger:  I checked out the reviews on this one.  Sounds like the double cheeseburger could feed a small family.  Byres calls it a "hamburger-grease-down-your-arm, iced-tea-on-a-bench kind of meal."
• Kalachandji's: I've been there, but this reminds me to go back.  The buffet option means you can check out the vegetarian options to your heart's content.
• Mai's Vietnamese Restaurant: I've been here also, and I concur with Byres' thumbs up.  It's as authentic as you can get this side of Saigon.  The only question is which to try first...the pho or the clay pot.
• El Ranchito: We would have taken Byres' Texas card away if he hadn't included a Tex-Mex place...and I look forward to trying this one.  He suggests the Cabrito.  Sounds good to me.

What cheap eats places can you add to my list?  Post in the comments below...

Bananas Foster

How's the health kick going?  I'm actually on track.  But rather than completely denying myself, I have a treat every now and then.  This one is nice and warming on a winter night.  Keep the portion size reasonable and you should remain relatively guilt-free.

Bananas Foster
Makes four servings.

4 tablespoons unsalted butter
1/4 cup packed light brown sugar
3 tablespoons dark rum or orange juice
1/2 teaspoon ground cinnamon
2 tablespoons minced crystallized ginger (optional, but don't skip it if you have it)
3 bananas, peeled and halved lengthwise and crosswise

1 pint vanilla ice cream or frozen yogurt

Melt butter in a large nonstick skillet over medium-high heat. Add brown sugar, rum (be careful...it will flame up), cinnamon, ginger and 1/4 cup water. Cook, stirring, until sugar dissolves, about 1 minute. Add bananas and sauté until softened, 2 minutes per side. Remove from heat and let cool for 2 to 3 minutes.

Divide ice cream among 4 dessert bowls. Spoon bananas into bowls and drizzle sauce over each. Serve immediately.

Healthy Ideas for the New Year

I'm betting that at least some of you made one or more of a set of related resolutions: eat healthier or lose weight.  I'm right there with you.  So these tips from Rachael Ray's magazine are welcome additions to our kitchen bag of tricks.

• Toss some herbs (dill, thyme, parsley, etc.) into your salad as you toss it.  An Italian study says that they increase the antioxidant levels in the other vegetables.
• Forget about bottled salad dressings...even the "low-fat" versions are full of sugar and preservatives. Makes your own with flaxseed oil or olive oil for a dose of good-for-you fats.
• You can get those good fats by adding a small handful of nuts to your salad as well.
• If you're making a creamy dressing like Ranch, replace half of the mayonnaise in the recipe with non-fat Greek yogurt.  The result will be creamier with fewer calories and higher levels of calcium and protein.
• If you eat half an avocado in your salad, you up the concentrations of lycopene, beta-carotene and alpha carotene in your blood.
• Craving mashed potatoes?  Substitute turnips for half of the potatoes in the recipe and you'll increase vitamins and decrease calories.
• I love rice, but it's not on my diet plan.  I can swap quinoa out for it in my pilaf and risotto recipes to pump up the fiber levels...plus the quinoa contains all nine essential amino acids.
• Make a guilt-free cream sauce. Instead of using a cup of heavy cream, mix in a cup of skim milk and 1/2 cup pureed white beans. Fewer calories and 25 percent of your daily requirement of fiber.
• Next time you make marinara sauce, wilt in 6-8 ounces of spinach.  More fiber, plus iron and potassium.

Housemade Gravlax

I'm a sucker for good cured salmon.  I use it to make elegant canapes for parties.  Snack on it at the cocktail hour.  And often have a couple of slices on toast or bagel things for breakfast.



So why not make it at home?  It's simple and inexpensive.  This recipe calls for a two-pound fillet, but you can easily adjust the cure quantities and make a lot less.

Housemade Gravlax

1 large bunch fresh dill, roughly chopped
2 cups coarse salt
2 cups brown sugar
Two 2-pound extremely fresh salmon fillet (sushi grade), skin on
1 teaspoon crushed Szechuan peppercorns
1/4 cup vodka

Crush the dill with the coarse salt and add the brown sugar.

Sprinkle the salmon fillets with the Szechuan peppercorns. Cover with the dill mixture and splash with vodka. Sandwich the fillets together, tail-to-tail, and cover with plastic wrap. Cover the salmon with another plate and something that weighs about a pound. Refrigerate for 24 hours.

After that time, the flesh will have lost its translucence. Rinse under cold water and pat dry.

Slice the gravlax thinly on the bias and without the skin.

Fried Confetti Corn

This recipe will be spectacular when cooked with fresh summer corn, but there's no reason you can't treat yourself to this bright spot on a winter day. One bag of frozen corn is about 3 cups.

Fried Confetti Corn
From Southern Living.
Makes 8 servings.  (You can half it easily.)

8 bacon slices

6 cups fresh sweet corn kernels (about 8 ears)
1 cup diced sweet onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 (8 ounce) package cream cheese, cubed
1/2 cup half-and-half
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper
Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Coarsely crumble bacon and set aside.

Sauté corn and next 3 ingredients in hot drippings in skillet over medium-high heat 6 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar and next 2 ingredients.

Transfer to a serving dish, and top with bacon.

Dependable Value Wines

I refuse to be a wine snob. I believe people should drink whatever they enjoy...whether expensive or not...from a respected French chateau or a more humble Texas producer.  (I reserve the right to turn my nose up at sweet pink white Zinfandels though...sorry.)

That said, it's always nice to have your opinions reinforced by a "best of" list.  Especially when the list is made up of quite a few bargains.  Back in October, The Dallas Morning News celebrated five years of its wine panel with a collection of its favorites.  Here are several that we agree on.  They are well worth checking out. (Plus check out this list of bubblies I posted a couple of weeks ago.)

• Crios de Susana Balbo Rosé of Malbec: This Argentinian gem is bold and a versatile pairing with many foods. Check out the winery's other options, including a red blend and a white blend, as well...they are all delicious.
• Borsao Granacha: Spain produces lots of delicious wine bargains, including this one.  It's spicy and also a versatile pairing.  How about an Italian cross-border pairing with pizza?
• Belle Glos Pinot Noir: The Melomi bottling is a good value at around $20, but I've been known to splurge on their more expensive products as well.

New Years Resolutions

OK...we all have made resolutions, right? Lose weight. Be kind. Stop smoking. All the usual suspects.

But who says resolutions have to aim high? What other more simple things might we do to make our lives less complicated? Sometimes the little things can be just as important, no? Here are a few suggestions:

• Download all the pictures in your digital camera to your computer. Heck, while you're at it, add them to your Flickr account to share with others.
• Throw out all your expired coupons...and put the good ones in your glove compartment so you actually have them when you need them.
• Audit your shower stall. get rid of any soaps, gels, shampoos and the like that you haven't used in a while.
• That stack of magazines you've been saving? You're never going to get to them. Eliminate at least half of them. And recycle of course...

What other tips/resolutions can you share with the rest of us? Post them in the Comments below.

The Godfather's Wine Advice

The beginning of a New Year is an opportunity to look back...and to look forward.  I think this article from Food & Wine magazine says some great things.  Cheers!

Happy New Year!

For as many years as I can remember, New Years Day has been about the Tournament of Roses Parade. (And, yes, black-eyed peas.) It's usually a bit chilly here in Dallas, so I can see (usually) warmer Pasadena and marvel at the floral masterpieces.

Eighteen million. That's now many flowers they use. Just think...a couple more months and you can be out in your own garden creating your own float...

Why Black-Eyed Peas?

Most of us, especially my fellow Southern brethren, will dutifully fix our batch of black-eyed peas for New Year's Day. We've been taught they bring us good luck. But do we know why?

Southern Living says that the tradition dates back to the Civil War. After Union troops retreated from the South after much destruction, only black-eyed peas and greens were left...to serve as animal fodder. Rich in nutrients, these humble foods allowed Southerners to survive.

This idea of family and friends coming together gratefully to look forward hopefully to a New Year continues as we count down to 2012.

New Year's Sparklers: Bubblies to Buy

Recently, The Dallas Morning News' wine panel ran a list of the best wines they've tasted over the last five years.  I was thrilled to see them include several that I consider "house wines."

Early in my wine drinking career, I was mistaken to believe (as many are wont to do) that the only good sparkling wines were Champagnes.  So I dutifully bought Moet and Veuve Cliqout for celebratory occasions.  And I loved them.  But I quickly learned two things.  First...bubbly isn't just for special occasions.  And that there were lots of sparkling wines from around the world that are delicious.  And, since I decided that bubbly was a perfect drink for almost everyday imbibing, that, luckily, a lot of them are quite affordable.

And that brings us back to the list.  Two of my favorites were there.

• Segura Viudas Reserve Heredad Cava: This one runs about $18.  It's crisp and packed with effervescence.  No skimping on the bubbles here.  It's a great gift also...the pewter-trimmed bottle looks like you spent a lot more than you really did. (There's also another version by this winery that costs about $10.  It's perfect for parties where you'll be pouring quite a bit.)
• Lucien Albresht Cremant d'Alsace:  This one is French, but not a true Champagne.  For me, its name belies its best quality.  It's creamy.  Perfect to sip alone, but also great paired with just about anything you throw at it. It also costs right at $20.

Here are a couple more I love:

• Gruet Brut: Also a bargain at around $15, I might make too much of the fact that it's made in New Mexico, but I think this one is wonderful with spicy foods.
• Schramsberg: On our Napa pilgrimage, the other half and I fell in love with this winery and all their offerings.  As a part of their wine club, we get some of their great $100 bottles and cellar them for very special occasions.  But it's well worth the splurge to find one of their $40 bottlings to raise a toast to 2012.

Eggnog Pound Cake

Worried about what you're putting out for Santa tonight?  (OK...that doesn't sound right.  Anyway...)

Here's an easy delicious snack that you can share...just make sure and save about half a loaf pan for yourself.  You'll thank me later.

Eggnog Pound Cake
Makes 12 servings.
From Southern Living.

1 (16-ounce) package pound cake mix

1 1/4 cups eggnog
2 large eggs
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract

Preheat oven to 350°. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9- x 5-inch loaf pan.

Bake at 350° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Countdown to Christmas: Gingerbread Party Mix

Oh, crap.  Your next door neighbor just delivered a bourbon-soaked fruitcake as a holiday gift.  They weren't on your list...after all, that legal wrangle about where the fence should go have made things a little (ahem) uncomfortable.  No worries...here's the gift you can give back...if you're so inclined.

A quick trip to the grocery store and a raid of your spice cabinet will bear delicious results.  Oh...and you can make it for people you actually like as well.

Gingerbread Party Mix
Makes about 7 cups.  (But make several batches and put in cool tins to share.  The boxes of cereal make 2-3 batches.)

3 cups Cinnamon Chex cereal

3 cups Rice Chex cereal
1 ½ cups cinnamon graham snacks
6 tablespoons butter
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 teaspoons vanilla
2 tablespoons crystallized ginger, chopped (Hint: Buy this in bulk at your gourmet market and save some bucks.)
¼ cup white vanilla baking chips

In a large microwavable bowl, add cereals and graham snacks; set aside. In small microwavable bowl, microwave butter uncovered on high 40 seconds or until melted. Stir in cinnamon, cloves, nutmeg and vanilla until blended. Pour over cereal and stir until coated.

Microwave uncovered on high 5 minutes, stirring every 2 minutes. Stir in ginger until blended. Spread mixture onto paper towels. In small microwavable cup, microwave vanilla baking chips uncovered on high 1 minute, stirring every 30 seconds, until melted. Drizzle over snack; let stand until set. Store in airtight container.

Cocktail of the Week: Cranberry-Walnut Martini

This is the PERFECT after-dinner drink for Christmas Eve or Christmas night.  Sweet and nutty (just like me), it's sure to go great with whatever dessert you're serving.  Or it could be dessert itself. 

Don't skip the rosemary/cranberry garnish.  It makes it even more festive.

So...as you're doing your final shopping tomorrow, hit the liquor store and buy some Nocello.  You already have vodka, right?

Cranberry-Walnut Martini
Makes one cocktail.

2 1/2 ounces vodka, preferably Ketel One

2 ounces walnut liqueur, preferably Nocello
3 fresh cranberries
1 sprig rosemary
1 walnut half, toasted

Combine the vodka and walnut liqueur in a cocktail shaker with ice. Shake well and strain into a chilled martini glass.

Thread the cranberries onto the rosemary sprig and place in the glass. Garnish with the walnut.

Chocolate Crackled Cookies

This is one of the several cookies that went on the plates of goodies I shared with co-workers today.

Chocolate Cracked Cookies
Makes 3 dozen.

1 1/4 cups light brown sugar
1 cup shortening
1 teaspoon vanilla extract
2 eggs
2 cups flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup chocolate chips
1/3 cup sugar
1/2 cup powdered sugar

Beat brown sugar, shortening and vanilla in large bowl with an electric mixer at medium speed until well-blended. Add eggs; beat until fluffy.

Stir together flour, cocoa, salt and baking soda.  Gradually add to shortening mixture, beating at medium speed until just blended.  Stir in chocolate chips. Cover and chill for 3 hours.

Preheat oven to 375°.  Shape dough into 1 1/4 inch balls.  Roll in sugar, then in powdered sugar to coat completely.  Place 2 inches apart on ungreased baking sheet.

Bake 8-10 minutes until set.  Cool completely.Dust with additional powdered sugar if desired.

Sweet Potato Pancakes

Hanukkah begins at sundown tonight, and while I'm not sure this recipe is "kosher," I think it's a great way for us Southern Gentiles to pay tribute to our Jewish brethren.  (Oh...and yes, you can still serve them with sour cream and applesauce.  Delish.)




Sweet Potato Pancakes
From Everyday Food.
Makes 4-6 servings.

1 pound sweet potatoes, peeled and coarsely grated
3 scallions, finely chopped
2 large eggs, lightly beaten
1/2 cup flour
3/4 cup canola oil

Combine grated potatoes, scallions, eggs, flour and a pinch each of salt and pepper.

Heat oil in a skillet over medium-heat until hot.  Using a 1/3 cup measure, scoop mixture and press into a 1/2 inch cake with hands.  Place in skillet and cook until golden brown, about 4 minutes on each side. 

Transfer to a paper towel-line plate, sprinkle with salt and keep warm.

Repeat until all cakes are finished.  Serve with sour cream and/or applesauce if desired.

(Note:  I am going to kick this delicious twist on latkes us a notch next time.  Add smoked paprika.  Or cumin.  Or curry powder.  Or maybe a spoonful of adobo sauce.  You get my drift.)