Bengali Blackened Salmon

Salmon continues to grow on me. (Three years ago, I wouldn't touch the stuff.) But recipes like this--full of bold flavors--will keep me coming back for more. I first found it in a book of appetizers; they suggest is serving it as little bite-size pieces garnished with a slice of lime. I'll take a FULL-size serving, thank you...

Bengali Blackened Salmon
Serves two.

1 teaspoon ground cumin
1 teaspoon coriander seeds, crushed
1/2 teaspoon garlic pepper
1 teaspoon crushed red pepper flakes
1 teaspoon ground ginger
2 teaspoons kosher salt
2 (6 ounce) salmon fillets, skinned and boned
Olive oil

Mix all spices and salt together. Rub into both sides of the salmon. Cover and leave at room temperate for 20-30 minutes.

Heat a sauté pan over high heat. Add a little oil and add the salmon. Cook, without disturbing, for two minutes. Turn the fish over, cover and cook for another two minutes. The exterior will be blackened, but the interior will still be about a medium rare.

Food-Wine Pairing: I'd uncork a fruity Pinot Noir for this one. Maybe Sebastiani.

Thousand Island Dressing

Uh oh. When my other half tasted this as we made our Turkey Reubens, he said, "Guess we won't be buying bottled Thousand Island dressing any more." And he's probably right. This stuff is delicious. And if you're any kind of sandwich maker worth your salt, you'll have all the ingredients on hand. So why NOT mix this up from scratch rather than using the chemical-laden stuff from the grocery store?

Thousand Island Dressing
Makes 2/3 cup.

1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoons pickle relish
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper


Combine all of the ingredients in a small bowl. Dressing can be covered and refrigerated for up to 1 week.

Thanksgiving Leftovers: Turkey Reuben

Just because we've made it through Turkey Day doesn't mean I'm going to abandon you. After all, who's going to help you with all those leftovers? Well, Life Should Be Beautiful is!

Now, let's deal with the turkey first. Sure you could just make a sandwich. Maybe dress it up with stuffing or cranberry...

Nope. You're going to make this sandwich. And you'll love it so much that you'll use plain ol' deli turkey year-round and add it to your regular repertoire.

Turkey Reuben
Makes 1 sandwich.

2 teaspoons unsalted butter, softened
2 slices rye bread (I prefer Jewish seeded rye to the very dark rye for this one.)
2 tablespoons Russian or Thousand Island dressing
1 ounce thinly sliced Swiss cheese
4 thin slices cooked turkey
3 tablespoons cole slaw
2 dill-pickle sandwich slices

Heat a grill pan or a cast-iron skillet over medium heat. (Note: You can also make these on a panini press or a George Foreman grill.)

Spread butter on 1 side of each slice of bread. Flip bread over, and spread Russian dressing on the other side of each slice. Place half of the cheese on top of dressing on 1 slice. Top with turkey, cabbage slaw, and pickles. Top with remaining cheese, then the second slice of bread, buttered side up.

Place on grill pan, and cook, pressing down occasionally with a spatula, until golden brown and cheese has melted, 3 to 4 minutes per side. (Cover with a heatproof bowl to encourage cheese to melt; use caution when removing.) Cut sandwich in half, and serve immediately.

Countdown to Thanksgiving: Cinnamon Streusel-Topped Pumpkin Pie

OK...first the disclaimer. I am actually posting this recipe before I've tried it. But it's on the list for this Thursday and if I post it after the fact, it's not going to do you much good now, is it?

Plus it comes from a very reliable source. And can you mess up a pumpkin pie?

This one drew my attention thanks to the topping. Frankly, pumpkin pie can get gloopy and boring to me. I'm betting the topping will add a bit of crunch and added flavor.

Cinnamon Streusel-Topped Pumpkin Pie
From Cooking Light.
Makes 12 servings.

Filling:
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs
1 (15-ounce) can unsweetened pumpkin
1 (14-ounce) can fat-free sweetened condensed milk

Crust:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray


Streusel:
1/3 cup all-purpose flour (about 1 1/2 ounces)
1/3 cup packed dark brown sugar
1/4 cup regular oats
1/4 cup chopped pecans
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2 tablespoons chilled butter, cut into small pieces
2 to 3 teaspoons water

Preheat oven to 375°.


To prepare filling, combine first 8 ingredients in a large bowl; stir with a whisk.

To prepare crust, roll dough to an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.


To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through 1/8 teaspoon ginger) in a bowl. Cut in butter with a fork or fingertips until crumbly. Sprinkle with water, tossing with a fork just until lightly moistened.

Pour pumpkin mixture into crust; sprinkle with streusel. Place pie on a baking sheet. Bake at 375° for 50 minutes or until a knife inserted in center comes out clean. Remove from baking sheet; cool completely on a wire rack.

Countdown to Thanksgiving: Pumpkin Cheesecake with Pecan Praline Topping

Uh oh. My other half remembered this decadent cheesecake from last year. Looks like I'm going to be in trouble unless I fix it again. Despite the fact that it's fairly labor-intensive, you ought to try it for your feast. It will most likely become a tradition for you.

Pumpkin Cheesecake with Pecan Praline Topping
From Food and Wine magazine.
Serves 12.

One 15-ounce can pumpkin puree (1 3/4 cups)
8 whole graham crackers, broken
1/2 cup pecans (2 ounces)
1 tablespoon light brown sugar
5 tablespoons unsalted butter, melted, plus more for greasing the pan
1 1/2 cups cream cheese (14 ounces), at room temperature
1 1/2 cups granulated sugar
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
5 large eggs, at room temperature
1 cup heavy cream, at room temperature
1 tablespoon fresh lemon juice
2 teaspoons pure vanilla extract

Pecan Praline Topping and whipped cream, for serving

Set a rack over a baking sheet and line the rack with 2 layers of paper towels. Spread the pumpkin puree over the paper towels and let drain for 2 hours, until the puree is fairly dry.

Preheat the oven to 500°.

Butter the bottom and side of a 9-inch springform pan. In a food processor, pulse the graham crackers until finely ground. Add the pecans and brown sugar and pulse until finely ground. Add the melted butter and pulse just until incorporated.

Press the crumbs onto the bottom of the prepared pan. Bake the crust for about 8 minutes, just until it is fragrant and lightly browned. (Be careful not to overcook. I've had to start over after I burned it.) Let the crust cool completely.

In the bowl of a standing electric mixer fitted with the paddle, beat the cream cheese until it is very smooth.

In a small bowl, whisk the sugar with the salt, cinnamon, nutmeg, cloves and allspice.

With the machine on, add the spiced sugar to the cream cheese and beat until creamy, scraping the bottom and side of the bowl. Carefully add the drained pumpkin puree and beat until smooth. Add the eggs one at a time, beating well and scraping down the bowl between each addition. Beat in the heavy cream, lemon juice and vanilla until the cheesecake mixture is smooth.

Pour the cheesecake mixture over the cooled crust and bake for 12 minutes. Lower the oven temperature to 225° and bake the cheesecake for about 3 hours, until an instant-read thermometer inserted in the center registers 150°; the center will be very jiggly but not liquid.

Let the cheesecake cool on a rack, then cover with plastic wrap and refrigerate overnight.

Run a hot knife around the cheesecake and loosen the springform ring. Carefully remove the ring and transfer the cake to a plate. Using a warm knife, cut the cake into wedges and serve with the Pecan Praline Topping and whipped cream.

Pecan Praline Topping

1/2 sticks unsalted butter
3/4 cup dark brown sugar
1/2 cup heavy cream
1/4 teaspoon salt
2 cups pecans (8 ounces)

Preheat the oven to 350°. In a large saucepan, combine the butter and brown sugar and cook over moderate heat, stirring, until smooth. Stir in the heavy cream and salt and bring to a boil. Simmer just until slightly thickened, about 3 minutes. Let the caramel cool.

Spread the pecans on a rimmed baking sheet and toast for about 8 minutes, until they are lightly browned and fragrant. Transfer the pecans to a work surface and let them cool. Coarsely chop the nuts, stir them into the cooled caramel and serve.

Countdown to Thanksgiving: Cocktail of the Week

Need a drink to serve before Turkey Day dinner? Here's an autumnal cocktail that incorporates the ubiquitous Thanksgiving cranberry with the bite of ginger.

(Keep the gin on hand and add an extra splash to your glass if the inevitable family drama has begin to play out...)

Apple Cider, Cranberry and Ginger Punch
Makes 4 cocktails.
From Martha Stewart Living.

1/3 cup fresh cranberries
2 tablespoons sugar
1 1/2 cups fresh apple cider
2/3 cup chilled ginger beer
2 tablespoons fresh lemon juice
3 1/2 ounces (1/4 cup plus 3 tablespoons) gin

Muddle cranberries with sugar in a pitcher. Add apple cider, ginger beer, lemon juice, and gin if desired. Divide among 4 glasses. Serve chilled or over ice.

Countdown to Thanksgiving: Pumpkin Whipped Cream

Here's simple topping for that pumpkin pie you've made. It also could be used to dress up other things to make them more "Thanksgiving-y"--like pound cake or gingerbread.

Pumpkin Whipped Cream
Makes 2 cups.

Beat together 1 cup heavy cream, 1/4 cup powdered sugar and 1 tablespoon canned pumpkin puree until soft peaks form.

Countdown to Thanksgiving: John Besh's Oyster Dressing

Another entry in the dressing hit parade. This one is oh, so Southern. (Although surprisingly it is NOT a cornbread dressing.) It is spicy and briny and tasty though. And it gets nice and crispy. Watch it though...I let mine go a few too many minutes and got it a little TOO crispy. (Still ate it though.)

Oyster Dressing
Makes 12 servings.
From Food & Wine magazine.

2 ounces slab bacon, cut into 1/4-inch dice
1 stick unsalted butter
1 celery rib, cut into 1/4-inch dice
1/2 green bell pepper, cut into 1/4-inch dice
1/2 small onion, finely diced
2 large garlic cloves, minced
2 tablespoons sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 large baguettes (about 1 pound), cut into 1/2-inch dice (12 cups)
4 dozen shucked oysters plus 1 cup oyster liquor, oysters halved (2 cups)
2 scallions, minced
2 tablespoons chopped parsley
4 large eggs
1 teaspoon hot sauce
1 teaspoon kosher salt

Preheat the oven to 350°. Butter a 10-by-14-inch shallow baking dish. In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Add the butter and let melt, then add the celery, green pepper, onion and minced garlic and cook until softened, about 8 minutes. Add the paprika, garlic powder and cayenne and cook for 3 minutes, stirring occasionally.

Put the diced baguettes in a large bowl. Spoon the bacon mixture on top. Add the oysters and their liquor along with the scallions and parsley.

In a small bowl, beat the eggs with the hot sauce and salt. Pour the eggs into the bowl and mix everything together. Scrape the dressing into the prepared baking dish and bake in the upper third of the oven for about 45 minutes, until heated through and crisp on top. Serve hot.

Countdown to Thanksgiving: Pumpkin Bread Pudding

I love the taste of pumpkin pie, but not always the texture. It can come across as too "goopy" (yes..that's a technical term) for my tastes. When paired with the obligatory soggy crust, I give it a firm thumbs-down.

Here's a solution though. All the taste of pumpkin pie and its spices, but with a wonderful dense bread pudding texture. Add a dollop of whipped cream and a grating of nutmeg and you'll wow your Turkey Day guests.

Pumpkin Bread Pudding
Makes 6-8- servings.
From Gourmet magazine. (RIP.)

1 cup heavy cream
3/4 cup canned solid-pack pumpkin
1/2 cup whole milk
1/2 cup sugar
2 large eggs plus 1 yolk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted

Preheat oven to 350°F with rack in middle.

Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat.

Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

Countdown to Thanksgiving: Fiesta Turkey Soup

Here's a great way to use up those turkey leftovers next week. But no reason to limit yourself to just this time of year. Keep a few cans in your pantry and you're ready to make it year-round. All you need is a little chicken (pre-cooked rotisserie from the grocery store would work just fine) and a can opener...then it's dinnertime.

Fiesta Turkey Soup
Makes 8 servings

1 medium onion, diced
1 teaspoon vegetable oil
1 garlic clove, minced
3 cups chopped cooked turkey or chicken
1 (15-ounce) can chili beans
3 1/2 cups chicken or turkey broth
1 (11-ounce) can whole kernel corn with red and green peppers, drained
1 (10-ounce) can diced tomatoes and green chiles
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
Toppings: sour cream, shredded Mexican four-cheese blend, crumbled tortilla chips


Sauté onion in hot oil in a large Dutch oven over medium heat 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in turkey and next 8 ingredients. Bring to a boil, stirring occasionally; reduce heat, and simmer 15 minutes. Serve with desired toppings.

Countdown to Thanksgiving: Mashed-Potato Spring Rolls

This delicious dish caused a bit of a spat here at my house. Not because it wasn't yummy, but because my other half had his feelings hurt. He insisted that if he had made the suggestion of wrapping mashed potatoes in white bread and deep-frying it, I would have scoffed. He's probably right.

But I am now officially a sucker for anything David Chang, the proprietor of New York's Momofuku, comes up with. I had a wonderful quirky late lunch at his ssam bar a couple of months ago. So when this recipe showed up in my fave Food and Wine, I decided to give it a go. It would be a perfect way to use up leftover mashed potatoes...thus it's posting in the Thanksgiving chronicle. But don't wait for that. Make up a batch of mashed potatoes JUST for this.

(Note: When we have fried chicken and mashed potatoes, it's always been green peas on the side. I substituted peas for the green peas in the recipe and didn't regret it. You could most likely go just with the potatoes if you're a hard-core carboholic.)

Mashed-Potato Spring Rolls
From Food and Wine magazine.
Makes 4 to 6 servings.

16 slices of packaged white bread
1 cup mashed potatoes
1/2 cup thinly sliced cooked green beans
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
1 large egg yolk mixed with 1 tablespoon of water
2 cups vegetable oil, for frying

Stack the bread in 4 piles and trim the crusts. Using a rolling pin, roll out each bread slice to a thin 3-by-5-inch rectangle.

In a bowl, combine the mashed potatoes, green beans and cayenne pepper; season with salt and pepper. Brush the edges of 4 bread rectangles with the egg yolk mixture. Shape 1 tablespoon of the potato mixture into a log along a long edge of a rectangle, leaving 1/2 inch on each end. Tightly roll up the bread to form a cylinder; press the ends together to seal. Repeat with the remaining bread and potato mixture.

In a skillet, heat the oil to 325°. Add half of the rolls and fry, turning occasionally, until well-browned, about 1 1/2 minutes. Transfer to paper towels. Repeat with the remaining rolls.

I served mine with a little cream gravy, but get creative and make up your own dipping sauce.

Countdown to Thanksgiving: Sautéed Swiss Chard with Onions

I don't care how much you love dressing, yams, mashed potatoes and all the other yummy starches that weight down the table on Turkey Day. You still have to serve something green. If for no other reason than to add a bit of color to the grayish brownness that dominates the Thanksgiving plate.

This is just the thing. It's quick and easy and hearty enough to stand up to the other dominant tastes of the meal. And it's not just for the holiday. Add it to your repertoire as a delicious side to roast pork or even a steak. (Treat it like you do other greens and add a splash of hot pepper sauce or vinegar at serving time if you'd like.)

Sautéed Swiss Chard with Onions
From Gourmet (RIP) magazine.
Serves 6-8.

3 pound green Swiss chard (about 2 large bunches)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 medium onions, halved lengthwise and thinly sliced
2 garlic cloves, finely chopped

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.

Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

Countdown to Thanksgiving: Turkey Day Tablescape

You have your menu set. (Including this delicious stuffing no doubt.) You've picked your wines, whether red or white. And you have a cocktail planned so that hopefully Uncles Jim and Steve are relaxed enough to avoid the annual political debate.

But what's going on your table? A holiday like this is absolutely the time to bring out the good china and silver if you dare. But you always need something to set the mood. Something festive and appropriately autumnal. This centerpiece should fit the bill nicely.

Simply take a square or rectangular clear glass vase. Fill it up about halfway or so with unpopped popcorn. Then place several ears of dried harvest corn in it. Check the photo out....

Countdown to Thanksgiving: Mashed Potatoes with Crispy Shallots

"Simple" should never equate to "boring." While I'm a fan of mashed potatoes made rich with lots of milk and butter, it's not a dish I'd want to eat every night. But it's just so easy (and cheap!). So anytime I can find a way to "gussy" a recipe like that up, I jump at the chance. Here's one such example. A few crispy shallots thrown on top can make all the difference...crunchy texture and nice sweet taste.

Just be careful. While I've posted the recipe as written, my shallots took nowhere near this long to cook. Make sure you don't let them burn.

If you've never mashed potatoes with a ricer, run out and get one. The perfect tool for fluffy mashers every time....

Mashed Potatoes with Crispy Shallots
From Food and Wine magazine.
Makes 12 servings.

6 pounds Yukon Gold potatoes, peeled and quartered
4 peeled garlic cloves
2 cups canola oil
6 large shallots, thinly sliced (1 1/2 cups)
1 cup half-and-half
1 1/2 sticks (12 tablespoons) unsalted butter
Kosher salt


In a large pot, cover the quartered potatoes and garlic cloves with cold water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a fork, about 20 minutes.

Meanwhile, in a medium skillet, heat the canola oil until shimmering. Add the shallots in a single layer and cook over moderate heat, stirring frequently, until they are golden, about 15 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain.

Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl. Just before serving, sprinkle the shallots with salt and garnish the potatoes with the shallots.

Countdown to Thanskgiving: More Turkey Day Wine Pairings

As a follow-up to last week's white wine pairing list, here are a few value-priced reds that I think are versatile enough to stand up to all that your Thanksgiving menu will throw at the palate. Again, they're all American wines.

MacPherson Rosé of Syrah
Ok...this one's not red, but pink. From deep in the heart of Texas. I've talked about its versatility before, and that's a trait that will serve it well on Turkey Day. It has a bit of smoky spice, but still plenty of juicy fruit to stand its own.

La Crema Pinot Noir
A good fruity red is called for here, and this one fits the bill. It has what I think of as the cherry cola notes of the varietal down cold. With just enough backbone to keep it form wimping out.

Rosenblum Vintner's Cuvee Zinfandel
You have to be careful with Zinfandels. Some of them have such a high concentration of alcohol that they can blow out your tastebuds (and your wits) after only a glass or two. This one avoids that predicament. Zinfandel, that most American of grapes, is a versatile wine that pairs with proteins, starches and fats well. Try it and see if you don't agree.

Have any wine pairings to share? Please post them as a comment below.

Countdown to Thanksgiving: Chipotle Cranberry Sauce

If there's such a thing as Texas cranberry sauce, this just might be it. It's almost a barbecue sauce for your bird. Sassy, spicy and tart all wrapped up in one delicious package.

Chipotle Cranberry Sauce
From Bon Appetit magazine.
Makes about 2 cups.

2 dried chipotle chiles
1 12-ounce package fresh or frozen cranberries
1 1/3 cups sugar
3 tablespoons fresh lemon juice
1 small garlic clove, chopped
1/4 teaspoon (generous) ground cinnamon
1/4 teaspoon (generous) ground cumin

Place chiles in medium saucepan filled with water; bring to boil. Reduce heat to medium and simmer until chiles are tender, adding more water if needed to keep chiles submerged, 1 to 11/2 hours, depending on dryness of chiles. Drain. (Note: I peeled, seeded and chopped the chiles here rather than waiting for the later step.)

Combine softened chipotles, cranberries, sugar, and lemon juice in heavy medium saucepan and stir over medium heat until sugar dissolves. Continue cooking until cranberries begin to pop, stirring occasionally, about 5 minutes. Stir in garlic, cinnamon, and cumin. Simmer until sauce thickens slightly and flavors meld, stirring often, about 5 minutes. Cool.

Remove chipotles. Stem and seed. Mince chiles and return to cranberry sauce; stir to distribute. Cover and chill.

Countdown to Thanksgiving: Gussied-Up Green Bean Casserole

This is a repeat p0sting from three years ago. However, the effort I put into it (and the great results) earn it a place in this year's Countdown to Thanksgiving.

My grandmother always made the traditional green bean casserole for Thanksgiving. Cream of mushroom soup. Canned green beans. Those little fried onion thingies.I don't think my mom ever really cared for it it; she never made it when she took over the Turkey Day responsibilities. When I got accomplished enough in the kitchen, I would make it and bring it myself. I have to admit though, it's gotten a little tired. Lots of sodium in the soup. And canned green beans? Really?!?

Now, I will still probably fix that one periodically. (The comfort food and easiness factor make it worth it.) But I decided this year to see if I could "gourmetize" the tried and true recipe.The casserole has to have green beans, mushrooms, something soup-like, and fried oniony thingies. Here are my proposed substitutes. The final dish should serve six to eight people.

Green Beans
Instead of canned, buy some nice fresh green beans. Two pounds should do it. Trim the ends and cut or snap into bite-size pieces. Blanch in salted boiling water for 15-20 minutes. (I like the beans on the softer side for this recipe.) Drain immediately and set aside.

Mushrooms
Button mushrooms are fine, but you can use an assortment of your favorites. You'll need 1 pound, sliced. (I used 8 ounces button mushrooms, 4 ounces of creminis and 4 ounces of shitakes.) Preheat oven to 450 degrees. Drizzle 2 tablespoons olive oil over mushrooms in baking dish. (If you have it, sprinkle the mushrooms with 1 tablespoon fresh thyme before roasting.) Bake mushrooms, stirring once or twice at 450° for thirty minutes. Remove from oven and set aside. (Hint: To save on cleaning, line a baking dish and use for mushrooms. After mushrooms have roasted, remove foil and reuse baking dish for casserole.)

Soup
Here's a substitute for the high-sodium cream soup you would usually use.
1 1/2 cups chicken broth
4 tablespoons flour
2 tablespoons butter
1 tablespoon cream (I substituted low-fat milk with no problem.)
1 egg yolkIn a small saucepan, heat broth for ten minutes.

In small sauce pan, melt butter and stir in flour to make a roux. Whisk roux into broth. In a small bowl, blend together cream and egg yolk. Gradually add 1/4 cup of broth mixture to egg yolk to temper. Pour into saucepan. Cook and stir for 10 minutes, without allowing to boil.

Crispy-Fried Shallots
2 cups canola oil
10 large shallots, thinly sliced

Heat the oil in a large wok or saucepan and deep-fry the shallots until light golden brown and crisp. (I've read recipes that say this should happen in 3-5 minutes, but on my stovetop the oil only got up to 225°. So, the shallots took about fifteen minutes.) Drain the shallots on paper towels and let them cool completely.

To assemble the casserole:In a large bowl, gently mix green beans, mushrooms, soup base and one-third of fried shallots. Season with salt and black pepper. Pour into baking dish. Sprinkle with remaining fried shallots. Bake at 350° for 20-30 minutes until heated through. (Cover with foil if you need to to keep shallots from getting too brown.) I tried it last night and loved it. It even got a "thumbs-up" from my resident taster. It's definitely worth the effort to prepare this great fresh twist on the old-fashioned favorite.

Countdown to Thanksgiving: Mushroom Pillows

Sure, you're about to serve a cornucopia of food...more than anyone can ever eat in one sitting. You still need to have a nibble for your guests when they arrive though. What else are they going to do while you make the gravy and glaze the carrots?

Try this delicious canape. They are easier to make than you'd think. (Even easier when you prepare them up to one day ahead and refrigerate them. Bake them just before your guests arrive.) The final result is delicious and elegant. (The marjoram MAKES this dish, although I suppose you could substitute thyme in a pinch.) Perfect with a glass of bubbly. As a matter of fact, that's what I paired them with at a wine dinner once.

Mushroom Pillows
Makes 24 appetizers.

20 medium cremini or other mushrooms
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 sheet frozen puff pastry, thawed
2 tablespoons olive oil

Preheat oven to 400 degrees.

Chop mushrooms semi-finely and set aside.

Mix together marjoram, salt and pepper and set aside.

Place puff pastry on work surface and cut into 6 strips lengthwise and 4 strips across. Place 24 squares on a parchment-lined baking sheet. Prick squares all over with the tines of a fork.

Brush squares with olive oil. Place small amount of chopped mushrooms on each square and drizzle with a small amount of olive oil. Sprinkle marjoram-salt mixture over squares and bake for 12 to 15 minutes until golden brown.

Transfer to a cooling rack and serve warm or at room temperature.

Countdown to Thanksgiving: Cranberry-Mustard Relish

Every year I go to the Chi Omega Christmas Market. (Yes...usually I'm the only male customer there.) There are just a couple of things on my list. Dough ornaments for all the nieces and nephews. Delicious frozen pecan toffee. (I stock up for the year.) And yummy cranberry mustard from Cherchie's. I love a spoonful alongside roast pork.

Well...I may have saved some money since I found this recipe. It's even more wonderful when you make it yourself. Yes, it will be great with your turkey and dressing, but just as delicious when you make it throughout the year. Now, if I could just figure out a way to can it...

Cranberry-Mustard Relish
From Bon Appetit magazine.
Makes about 2 cups.

1 12-ounce package fresh or frozen cranberries
1 1/3 cups sugar
4 1/2 tablespoons Dijon mustard
2 1/2 tablespoons whole grain Dijon mustard

Combine cranberries and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Continue cooking until cranberries begin to pop, stirring occasionally, about 5 minutes. Cool completely. Stir in both mustards.

Countdown to Thanksgiving: Italian Sausage and Bread Stuffing

Here in the South (I'm writing this from Dallas), our Thanksgiving Day dressing is mostly cornbread redolent with sage, celery and onion. Pretty simple and awfully delicious. But apparently you Yankees put sausage in your "stuffing." (You even call it something different...) So in the interest of geographic equality, I thought I'd try a recipe like this one.

And I'll admit it was delicious. I just know it won't replace my other half's cornbread dressing on our table. It's a Southern thing.

(That said, Southerners, take heart. Fix a casserole of this up and serve it with scrambled eggs at your Thanksgiving Day brunch. It's a wonderful sausagey bread pudding...)

Italian Sausage and Bread Stuffing
From Gourmet (RIP) magazine.
Serves 10-12.

1 (3/4- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups)
2 tablespoons olive oil, divided
2 pounds sweet Italian sausage, casings removed, divided
1 stick unsalted butter, cut into pieces
3 medium onions, chopped
4 large celery ribs, chopped
5 garlic cloves, minced
4 large eggs, lightly beaten
3/4 cup heavy cream, divided (I substituted milk.)
1/2 cup reduced-sodium chicken broth
1 cup grated Parmesan cheese (2 ounces)
1/2 cup coarsely chopped flat-leaf parsley

Preheat oven to 425°F with rack in middle. Generously butter baking dish.

Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 6 minutes.

Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.

Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and 1/2 teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.

Whisk together eggs, 1/2 cup cream (or milk), chicken stock, cheese, and parsley, then stir into stuffing.

Pour stuffing into large baking dish. Bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.

Countdown to Thanksgiving: Chill Out!

OK...the tip for today? Find time this weekend to do nothing. That's right...nothing.

Our household has been abuzz recently. We had the big Halloween shindig, followed the next weekend by around 375 little darlings trick-or-treating at our front door. Finally though, all the skulls, spiders and witches have been put back into storage containers for hibernation until next year's spooking time.

And, yes, I've started thinking about Turkey Day. After all, we have the out-of-town relatives coming in for dinner at my parents' place. That means table rental, transporting glassware, and lots of baking. But, There's still several weeks for that. In the meantime, it's time to actually pay attention to the Life Should Be Beautiful philosophy and take some time to observe the glories of the world around us.

So put away the to-do list, turn off the computer and television (and that pesky cell phone) and forget about that load of laundry. Put on your "best" sweatshirt and tennis shoes and hit the road. Walk around your yard. Or a local park. Or even better a local wildlife preserve. And really pay attention to all the great transformations Mother Nature has underway.

The leaves are changing. Not just on trees, but vines and bushes. Grasses and flowers have degenerated into interesting seed pods. Squirrels and birds are having a field day scrounging around for nuts and seeds before the chill of winter sets in. Listen carefully...what's scurrying in teh leaves over there. If you're lucky, you'll catch the whiff of someone's fireplace going.

Try it. Turn on all your senses and relax. Here's betting you'll find yourself rejuvenated and more ready for the holiday onslaught ahead. Be careful though...you might actually enjoy it so much that it becomes a regular thing. Wouldn't that be a shame?

Countdown to Thanksgiving: Old Fashioned Cornbread/Oyster Dressing

Thanksgiving isn't Turkey Day as far as I'm concerned. It's Dressing Day. The big bird is just an excuse to carb-load sage-laced breadcrumbs. So I'm always eager to test stuffing/dressing recipes.

This one would make my grandmother proud. I don't think I've had oyster dressing (Is that a Midwestern thing?) since she fixed it in the days we had the feast at her house in Tulsa. It add a twist new to me also...herb-infused half and half that makes the final product extra rich and delicious.

Don't worry if you're not an oyster fan. Just leave them out...the recipe is still fantabulous.

Oyster Dressing
Makes 12 servings.

Two 8½-ounce boxes corn muffin mix (such as Jiffy)
2 large eggs, for the muffin mix
2/3 cup milk, for the muffin mix
1 stick unsalted butter
One half onion, finely chopped
2 ribs celery, finely chopped
2 cups half-and-half
2 tablespoons chopped fresh parsley
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried basil
2 pints fresh raw oysters
Salt and pepper

Follow the package directions for making the cornbread with the eggs and milk. Let cool and break into large chunks.

In a large, deep skillet, melt 6 tablespoons butter over medium-high heat. Add the onion and celery and cook until softened, about 10 minutes. Stir in the half-and-half, parsley, sage, thyme and basil and bring to a simmer. Add the oysters with their liquid and cook for 2 to 3 minutes. Season with salt and pepper to taste. Add the cornbread chunks and gently toss to coat.

Spoon the stuffing into a buttered casserole dish, dot with the remaining 2 tablespoons butter and bake, uncovered, for 40 minutes.

Countdown to Thanksgiving: Thanksgiving Wine Picks

Picking a bottle of wine to serve with turkey and all the trimmings can be a challenge. Some bottles simply don't have the versatility to pair with the diverse tastes on your holiday table. The wine I would pick to go with a delicately roast turkey is not necessarily the same one I would open to go with herb and spice-spiked sausage stuffing.

Others are simply too big. I want a big California Cab with my steak. But the same wine is likely to overpower the more subtle flavors at play on Turkey Day.

That said, I have, through lots of trial and error, come up with a really dependable list. It's varied enough to keep all of your guests satisfied. And value-priced enough that you can pour generously without qualms. THe great news is that all of these wines are less than $15 each.

(Oh, and, of course, they're all from right here in the good old U.S. of A. I'm certainly not serving anything else on this most American of holidays.)

Let's start with the whites.

Sparkling: Gruet Blanc de Noirs
My first experience with this bubbly from New Mexico (!) was a pleasant surprise. It's well-balanced with both toasty and creamy notes. It's not quite as big as Gruet's rosé (which would also be a good choice), but has a nice salmon color nonetheless. Now I don't know that I would keep drinking this throughout the meal. I'm not sure it will stand up; it's still a pretty delicate wine. It's definitely a great start though with nibbles. You could return to it at dessert time also.

Chateau St. Jean Fumé Blanc
Sauvignon Blanc is an often-recommended varietal for the Thanksgiving meal. Bracing acidity and a hint of sweetness can be a great foil for the rich foods you'll be serving. I like this bottle thanks to a twist...Chateau St. Jean ages this wine in oak for a bit. It gives it a real smoky character that I think is a great asset.

Sebastiani Chardonnay
While more and more Chardonnays, even from California, are getting back to a cleaner, more European profile, this one has just a hint of the old buttery, oak bombs of recent decades. Don't get me wrong...it's well-balanced. I just think its oaky backbone gives it the heft it needs for this particular menu.

Stay tuned for more picks. I'll post my red list next week sometime.

Countdown to Thanksgiving: Sweet Potato Soufflé Pie

"Enough already!" you're saying. Two days into the countdown and no dessert recipes yet?!? Simmer down...here you go.

This delicious pie is wonderfully light and not too sweet. The perfect end to that huge meal you'll be preparing and/or eating. But it's also traditional as heck also. It takes a little extra work (Thanks, Martha!), but is well worth the effort.

Sweet Potato Soufflé Pie
Makes 10-12 servings.
From Martha Stewart Living

2 medium sweet potatoes, pierced with the tines of a fork
1/4 teaspoon ground ginger
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
4 large eggs, separated
2 tablespoons packed light-brown sugar
1 cup whole milk
1 2-inch piece peeled fresh ginger, thinly sliced
1/4 cup unsalted butter, plus 1/2 cup melted, plus more for pan
1/4 cup all-purpose flour
1/3 cup plus 1/4 cup granulated sugar, plus more if needed
1/4 teaspoon ground cinnamon, plus more if needed
9 sheets phyllo dough , (17 by 12 inches) thawed if frozen
Pinch of cream of tartar

Preheat oven to 400°. Bake potatoes until tender, 1 hour to 1 hour 15 minutes. Remove from oven; let stand until cool enough to handle.

Peel potatoes, and press through a ricer into a large bowl (you should have about 1 cup); let cool completely. Stir in ground ginger, vanilla, salt, egg yolks, and brown sugar; set aside.

Meanwhile, heat milk and fresh ginger in a medium saucepan over medium heat until just under a boil. Remove from heat; let stand 30 minutes. Pour through a fine-mesh sieve into a bowl.

Melt 1/4 cup butter in a medium saucepan over medium-high heat. Whisk in flour; cook, whisking, 1 minute. Whisk in milk mixture. Bring to a boil. Reduce heat to medium, and cook 1 minute. Stir into potato mixture.

Butter a 9-inch springform pan, and place on a baking sheet; set aside. Stir 1/3 cup granulated sugar and the cinnamon in a small bowl. Brush 1 phyllo sheet with melted butter. Sprinkle lightly with cinnamon-sugar mixture. Fold in half crosswise; brush with butter. Sprinkle lightly with cinnamon-sugar mixture, and fit into prepared pan, folded side in, allowing a 2 1/2-inch overhang. Repeat, overlapping sheets to cover bottom.

Put egg whites into the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until foamy. Add cream of tartar; beat until soft peaks form. With machine running, gradually add remaining 1/4 cup granulated sugar; beat until stiff glossy peaks form. Whisk one-third of the egg whites into potato mixture. Gently but thoroughly fold in remaining egg whites.

Pour over phyllo; fold overhang over filling. Sprinkle with cinnamon-sugar mixture (if needed, combine 1 to 2 tablespoons more sugar and a pinch of cinnamon). Reduce oven temperature to 375°. Bake pie until puffed and just set in center, 45 to 50 minutes. Remove from oven; let stand until slightly cooled and center has fallen, about 20 minutes.

Countdown to Thanksgiving: Spaghetti with Sweet Potatoes and Ricotta

I'm not sure this is a completely apropos recipe for your Turkey Day...unless you're doing something with an Italian flair. However, it uses one of the most ubiquitous of Thanksgiving ingredients--the sweet potato. It's a perfect autumnal side dish, whether served with turkey or pork tenderloin, or even just by itself.

Note: I made my version even heartier by using whole wheat pasta. Penne actually.

Spaghetti with Sweet Potatoes and Ricotta
Serves 4.

12 ounces spaghetti (3/4 box)
2 tablespoons olive oil
2 small sweet potatoes (about 1 pound), cut into 1/2-inch pieces
kosher salt and black pepper
2 shallots, sliced
1 tablespoon chopped fresh rosemary
1/4 cup grated Parmesan (1 ounce)
1/3 cup ricotta


Cook the pasta according to the package directions. Reserve 1⁄2 cup of the cooking water. Drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the potatoes, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper and cook, covered, stirring occasionally, for 10 minutes. Add the shallots and rosemary and cook, uncovered, stirring occasionally, until the potatoes are tender, 3 to 5 minutes.

Toss the pasta with the potato mixture, Parmesan, and the reserved cooking water. Dollop with the ricotta before serving.

Countdown to Thanksgiving: Curried Pumpkin Seeds

It's time for another series of tips to help you get ready for Turkey Day. I'll have recipes for every part of the menu, as well as wine suggestions, cocktails, decor ideas, and much more.

Let's kick it off with a really simple-to-make snack. They are the perfect things for your guests to munch on with a drink or a glass of wine. (I'm thinking about a non-Thanksgiving use also. They'd make a great topping for a salad of Romaine, tomato , avocado and Mexican queso fresco.)

Curried Pumpkin Seeds
Makes about 2 1/2 cups.

Nonstick vegetable oil spray
1 large egg white
1 tablespoon fresh lime juice
1 teaspoon olive oil
2 tablespoons sugar
1 tablespoon curry powder
1 1/2 teaspoons coarse kosher salt
1/8 teaspoon cayenne pepper
12 ounces hulled pumpkin seeds (about 2 1/2 cups)

Preheat oven to 350°F. Line large rimmed baking sheet with parchment; spray with nonstick spray.

Whisk egg white, lime juice, and oil in large bowl. Add next 4 ingredients; whisk. Add pumpkin seeds; toss.

Transfer to baking sheet, spreading evenly. (Use a lrage enough pan that you can get them in a single layer so they toast evenly and don't clump together.)

Bake until toasted and fragrant, stirring often, about 24 minutes. Cool on sheet.

The Best Banana Pudding Ever

This time of year, it seems that I post nothing but appetizers and desserts. But that's the majority of what I'm cooking (or just enjoying thanks to the hard work of others) this time of year. From Halloween to the New Year, it's Party Central. And, except for a dinner party or two, it's mostly nibbles and sweets for the two buffet tables.

But don't wait for a party to make this creamy, sinful banana pudding. It's a great annual tradition around these parts. A friend makes it to bring to our Halloween party and makes way too much (or even one just for me) so that there's plenty leftover for my later guilty pleasure.

The Best Banana Pudding Ever
Serves 8-10 generously.

1 (8 ounce) package cream cheese, softened
1 can sweetened condensed milk
1 large (5 ounce) box vanilla pudding
3 cups milk
1 large tub frozen whipped topping, thawed
1 box vanilla wafers
6-8 bananas, sliced

Mix the cream cheese and sweetened condensed milk until smooth. Add the pudding mix and milk and mix well. Mix in the whipped topping.

In a the bottom of 9 x 12 baking dish, place a layer of vanilla wafers and then a layer of bananas. Top with half of the pudding mixture. Repeat layers, ending with pudding. Garnish with vanilla wafers and dollops of whipped topping if desired.

Cocktail of the Week: Candy Corn Martini

Need a cocktail to fortify you for the hordes of trick-or-treaters that will descend tomorrow night? Here's the perfect thing.

It's yummy as posted, but the orange liqueur definitely affects the final product. If you're a true candy corn addict, try the infused vodka on its own. Shake it with crushed ice and strain it into a cocktail glass. And but of course, garnish with a bit of candy corn.

Candy Corn Martini
Makes two cocktails.

For the infused vodka:
1/2 cup candy corn
1 1/2 cups vodka

For the martinis:
2 ounces orange liqueur
Juice of 1/2 lemon
1 large egg white
Candy corn, for garnish

Infuse the vodka: Combine the candy corn and vodka in an airtight container; set aside for at least 3 hours, then strain.

Make the cordials: Add 4 ounces of the candy corn vodka, the orange liqueur, lemon juice and egg white to a cocktail shaker filled with ice. Shake vigorously for at least 30 seconds. Strain into 2 chilled martini glasses and garnish with candy corn.

Most Economical Protein Sources

We all know protein is an important part of our daily meal plan. And we're (mopst of us at least) looking for good deals on teh foods we buy and enjoy. So put those two things together and what do we have? This list of good protein sources and their average cost per 10 grams of protein.

Black beans $.13
Turkey $.14
Chicken breast $.24
Eggs $.26
Whole milk $.30
Ground beef $.34
Ham, boneless $.40
Cheddar cheese $.43
Peanuts $.44
Sirloin steak $.69
Cottage cheese $.96
Soy milk $1.26

Cooking with Books: Prosciutto Wrapped Figs

OK...I'm cheating a little bit with this posting. It's not REALLY from a cookbook...at least not a published one. However, it does come from a collection of recipes provided by one person. Sommelier and chef extraordinaire Andre Immer. I am a proud customer of her A-List Wine Club, and we get three bottles and matching recipes a month. They all go in a notebook until it's time to sample the wines. So it's a cookbook of sorts...(And, don't worry, I'll be talking about her three REAL cookbooks in future posts.)

Most of us have had the old standby appetizer of bacon wrapped dates. (I'm not always a fan...sometimes the bacon is woefully underdone.) This takes it to a new level with prosciutto and fresh figs. Try it and see what you think.

Prosciutto Wrapped Figs

8 large Mission figs, quartered
4 slices prosciutto
Olive oil, for drizzling
Freshly ground black pepper

Preheat the broiler.

Halve each prosciutto slice lengthwise. Wrap the figs in the prosciutto by placing a fig quarter near one end and rolling the fig up snugly in the prosciutto. Secure each with a toothpick.

Place the prosciutto-wrapped figs on a sheet pan and place in the broiler until the figs begin to bubble and the prosciutto edges begin to crisp. Turn them occasionally with tongs to heat evenly.

Carefully remove toothpicks and place figs on a serving platter. Drizzle sparingly with good-quality olive oil and season with a few grinds of black pepper before serving warm.

Roasted Tomato and Jalapeño Salsa

There is nothing better than fresh salsa. But as the big fat and flavorful farmer's market tomatoes run out at the end of the summer, the watery things we're forced to buy at the supermarket need a little "goosing" to make them appropriate candidates for a good salsa. This recipe does just that by having you roast the vegetables before you blend it all up. It's easy and delicious. Feel free to tinker with the amounts of ingredients if you like your salsa spicier or more garlicky, for example.

Roasted Tomato and Jalapeño Salsa
Makes about 2 cups.

3 ripe tomatoes, cored
1/2 white onion
1 jalapeno, stemmed, cut in half and seeded
1 clove garlic
1 teaspoon lime juice
1 tablespoon chopped cilantro
1 1/2 teaspoons kosher salt

Roast the vegetables in a 400° oven for 25 minutes, turning once. Allow to cool. Then place all the ingredients into a blender or food processor. Pulse for 3-4 seconds, until incorporated. Make sure not to overblend. You want a chunky, non-runny salsa.

Easy Orange Danish Rolls

When I was growing up, a big weekend breakfast treat was those orange danish rolls that came in the can. (How 70's suburban, right?) They were oh-so-much-more exotic than cinnamon rolls. I giggled when I found this recipe in Southern Living almost a year ago. I pulled it out when I was feeling nostalgic one recent Saturday morning. Took me right back to the golden years.

Easy Orange Danish Rolls
Makes 11 rolls.
Adapted from Southern Living.

1/2 (8-oz.) package cream cheese, softened
1/4 cup firmly packed light brown sugar
11/2 teaspoons orange zest
1 (11-oz.) can refrigerated crescent rolls
2 tablespoons granulated sugar
1 tablespoon butter, melted
1/2 cup powdered sugar
1 tablespoon milk


Preheat oven to 375°. Beat cream cheese, light brown sugar, and orange zest at medium speed with an electric mixer until smooth. Unroll crescent dough onto a lightly floured surface. Roll lightly to seal perforations.

Spread cream cheese mixture over dough, leaving a 1/4-inch border. Sprinkle with granulated sugar. Gently roll up dough, starting at 1 long side. Cut into 11 (1 1/4-inch) slices.

Place slices in a lightly greased 8-inch round cake pan. Brush top of dough with melted butter. Bake 25 to 30 minutes or until golden.

Stir together powdered sugar and milk in a small bowl until smooth. Drizzle over hot rolls. Serve immediately.

Storing Fresh Ginger

There's a little bowlk on our counter where I "store" a few things that we use in cooking often. Onions, garlic and shallots. And fresh ginger. Trouble is that the ginger sometimes starts to dry out (or even sprout) if I buy too big a piece and don't get around to using it fast enough. Here's a tip I'm going to try:

Peel a large piece of fresh ginger and grate the entire thing. Put the grated ginger into a freezer bag and flatten into a thin layer. When you need fresh ginger, just break off a piece and use it in the recipe.

Baker Hotel Spinach Rockefeller

The Baker Hotel here in Dallas was the epitome of elegant hotels for more than half a century. From its opening in 1925 until it closed in 1979 (Unfortunately, the Hotel was demolished in 1980.), guests could dine in lavish rooms like the Peacock Terrace or the Crystal Room on fare like this delicious recipe. It's a take on the classic Oysters Rockefeller, with tomato slices replacing the oysters. It was a perfect side to a grilled ribeye steak one recent Sunday night.

1 (10-ounce) package frozen chopped spinach
2 tablespoons dry bread crumbs
2 tablespoons minced scallions
1 egg
2 tablespoons butter, melted
2 tablespoons freshly grated parmesan cheese
¼ teaspoon minced garlic
¼ teaspoon dried thyme
Pinch of freshly ground black pepper
Pinch of cayenne pepper
¼ teaspoon salt
4 to 6 tomato slices, each ¼ -inch thick
1/8 teaspoon garlic salt

Preheat oven to 350° F.

Cook spinach according to package directions; drain well.

Place spinach, bread crumbs, scallions, egg, melted butter, parmesan cheese, optional MSG, garlic, thyme, black pepper, cayenne and salt in a medium bowl. Mix well.

Arrange tomato slices in a glass pie plate or other shallow baking dish; sprinkle with garlic salt. Spoon about 1/4 cup spinach mixture onto each tomato slice and shape into a dome.

Bake 15 minutes, or until set and heated through. Makes 2 to 3 servings.

Mustard-Roasted Pork Tenderloin

Simple is sometimes (ok...most of the time) better. It is amazing the depth of flavor that a humble ingredient like a good-quality mustard can bring to a dish. Here's a perfect example.

Mustard-Roasted Pork Tenderloin
Serves eight.

1/4 cup grainy Dijon mustard
1/2 teaspoon freshly ground black pepper
1 1/2 pounds pork tenderloin

Preheat the oven to 375.

Combine the mustard and the pepper and rub all over the pork. Place in a roasting pan and roast until a meat thermometer inserted into the center of the pork registers 145, about 25 minutes. (It should be slightly pink in the center.)

Remove from oven and let stand for 10 minutes. To serve, cut into medium slices.

Cooking with Books: Cafe Pasqual's Pupusas

I continue to try and recreate my recent and wonderful Santa Fe food experience here in North Texas. I have blogged before on my chile roasting/peeling/chopping adventures. And posted two delicious chile sauce recipes...both red AND green. But I knew it would take work to manage making the pupusas (a Salvadoran specialty) which I had at Cafe Pasqual's as a light dinner late one August evening. Luckily, chef Katharine Kagel has two cookbooks out that I used as mentor. This recipe comes from the second cookbook, titled simply Cooking with Cafe Pasqual's. I need a little more practice with the dough...my cakes were a little on the chewy side...but it's still a wonderful dish to try.

(A hint: The veggie filling is delicious in and of itself. With some leftover filling that I had, I stuffed a couple of bell peppers and baked for about 20 minutes with a little grated Monterey Jack cheese and crushed tortilla chips on top.)

Napo's Pupusas
Makes 6 servings.

2 cups dry masa harina
11 tablespoons olive oil
2 cups water
2 zucchini, grated
1/2 large white onion, grated
1 cup fresh corn kernels (cut from about two ears of corn)
1 cup green chile sauce
2 tomatoes, cored and diced into 1/2 inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup grated Monterey Jack cheese

Place the masa into a bowl and add 2 tablespoons of the olive oil, mixing it with your hands.

When the ingredients are mixed enough to yield small meal, slowly add the water, incorporating into the masa mixture by rocking the heel and palm of your hand. (The dough will be sticky.) When all the water has been incorporated, refrigerate the dough, covering it with plastic wrap.

Put 2 tablespoons of the remaining oil in a large sauté pan over medium heat. When the oil is hot, add the zucchini, onion, corn, green chile sauce and tomatoes. Sauté the mixture for 5 minutes, then add the salt and pepper to taste. Remove the mixture to a strainer and drain the juices, pressing gently with the back of a wooden spoon to remove excess moisture.

To make the pupusas, cut 6 pieces of parchment paper into 16 inch by 6 inch pieces. Remove the masa from the refrigerator and form 12 balls of equal size. Place a piece of parchment paper on the work surface and use a brush to oil it lightly with olive oil. Place 2 of the balls near either and of the paper, then place plastic wrap over each ball. Find a flat round object measuring 4 to 5 inches in diameter. Press firmly over each masa ball to create a thin flat circle of masa, about 1/4 inch thick. Remove the plastic and place 2 tablespoons each of the vegetable mixture and the cheese in the center of one of the masa disks and spread over the surface. Using the parchment paper, fold the other disk over onto the first. Seal them by gently pressing down all around the edges. Repeat to form 6 pupusas. Keep the pupusas covered until ready to sauté.

On a hot griddle or nonstick saute pan, place 1 tablespoon of oil and brown each pupusa on both side, about 4 minutes per side.

Serve garnished with salsa and escabeche.

When Life Gives You Lemons...Do This With Them.

Sure lemons are great for iced tea and a good Tom Collins cocktail, but there are so many additional household uses for the yellow orb. Try some of these cleaning tips:

• Clean your countertops by dipping the cut side of a lemon half in baking soda and scrubbing away. Wipe countertop with a wet sponge and let dry. (Don't use on delicate stone like marble or stainless steel.)
• To increase the grease-cutting power of your dishwashing detergent, add a teaspoon of lemon juice.
• If you have scale on your faucets, rub lemon juice on the taps and let sit overnight. Wipe clean the next morning with a damp cloth.
• If you get fish or garlic smell on your hands while cooking, rub them with lemon juice to neutralize the odor.
• If you have an unpleasant odor coming from your garbage disposal, cut a lemon in half and then run both pieces through the disposal.
• If you get those pinkish stains from tomato sauce etc. in your plastic storage containers, rub lemon juice on the stains, let dry in a sunny spot and then wash as usual.

Tomato and Mozzarella Lollipops

I'm always on the hunt for fun, delicious and EASY nibbles. For parties, sure. But sometimes also just as a snack while I'm having a drink or fixing dinner.

I've certainly served little Caprese salads on a skewer before. Bit of tomato, piece of mozzarella. Both wrapped in a basil leaf and impaled on a bamboo skewer. They're always a hit.

I was thrilled to run across this more elegant presentation recently. They're on the list for the Halloween party.

Tomato and Mozzarella Lollipops
Makes 12 lollipops.

12 cherry tomatoes
1 tablespoons pesto
12 bocconcini (baby mozzarella) or 12 small pieces of mozzarella
1/2 teaspoon grated lemon zest
2 tablespoons olive oil
1 tablespoon chopped basil

Remove the top of each tomato with a sharp knife and scoop out the seeds with a melon baller. You'll end up with a "shell."

Spoon a little pesto into each shell and insert a piece of the mozzarella.

Skewer the bottom of each tomato with a bamboo skewer.

Combine the lemon zest, olive oil and basil in a small bowl. Dip each skewer in the mixture so that the mozzarella is "sprinkled" with the basil and lemon zest.

Serve upright in a glass with kosher salt in the bottom of it to anchor the skewers.

Basil Caesar Salad

Gourmet magazine is no more. But I still have lots of recipe pages ripped from my issues stashed in file folders. It will definitely live on here...

I always have bunches of basil this time of year. Frost hasn't zapped it yet. But I've never been one to make pesto and freeze it in ice cube trays as all the gurus tell me too. So I have to find other ways to use it up. This recipe is one of my newest techniques.

Basil Caesar Salad
Serves 6 to 8 as a side dish.

1 (10-inch) piece baguette, cut into 1-inch pieces
1/2 cup extra-virgin olive oil, divided
1 garlic clove
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon anchovy paste
1 cup basil leaves, coarsely chopped
1/2 cup flat-leaf parsley, coarsely chopped
1 package romaine hearts (1 pound), leaves separated and washed well, then halved crosswise
1 cup coarsely grated Parmigiano-Reggiano

Preheat oven to 375°F with rack in middle.

Toss bread with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread out in 1 layer. Toast in oven, stirring halfway through, until golden, 12 to 15 minutes.

Meanwhile, with motor running, drop garlic into a food processor and finely chop. Add egg, lemon juice, anchovy paste, and 1/2 teaspoon pepper and pulse until combined. With motor running, add remaining 6 tablespoons oil in a slow stream, blending until emulsified. Add herbs and blend until dressing turns green and herbs are finely chopped.

Toss romaine with dressing, croutons, and half of cheese in a large bowl. Sprinkle with remaining cheese.

Take A Night Off.

Lord knows I do. If you think that I am in the kitchen every night creating new gourmet creations, you'd be wrong. Sure, I love cooking. But not THAT much.

So take my example. Find quality take-out sources and rely on them for your periodic night off. Now I'm not talking national chains or (God forbid) drive-though. I'm talking about the neighborhood pizza joint. The taco stand. Quality Chinese (or even better, Thai). Or, if you're as lucky as we are, the Italian place around the corner that makes the best fettucini alfredo you've ever tasted.

Phone it in, pick it up and enjoy. On your own plates and with your own wine, you'll be glad you did.

After all, the Life Should Be Beautiful philosophy has simplicity as one of its core tenets. Go to it.

Goat Cheese in Provencal Oil

YUM. That's pretty much the only introduction this recipe needs.

Hint: You'll want some crusty bread ready when it's finished.

Goat Cheese in Provencal Oil
Serves four.

One log goat cheese cut into four segments
4 sun-dried tomatoes, chopped roughly
1 teaspoon black peppercorns
4 garlic cloves, peeled and thinly sliced
4 small bay leaves
4 sprigs rosemary
4 sprigs thyme
2/3 cup olive oil

Place each goat cheese piece in a small ramekin. Divide the tomatoes, peppercorns and herbs equally between the four ramekins. Cover the cheeses with olive oil.

Preheat the oven to 250°. Place the ramekins in a roasting pan with and inch of water in the bottom and heat in the oven for 30 minutes. The cheese will be warm and slighlty softened in texture.

Spread warm cheese on crusty bread. (Don't forget to sop up some of the deliciously flavored oil also.)

Cooking with Books: Spanikopita

Tuesday means another cookbook posting...until we get to March, then it's one a day for a month.

One section of my cookbook library deals with foods from particular regions of the world. Of course I have Italian and Chinese foods covered, but also quite a few on Spain and other far flung locales. I'm not sure where I first picked up Jim Botsacos' The New Greek Cuisine, but it's been on my shelf unused for a couple of years now. I finally cracked it open last week.

And I'm glad I did. It's packed full of recipes with traditional Mediterranean ingredients like lamb, olives, seafood and tomatoes. It was struggle to pick just one to be the first.

In the end, I decided to try one of the recipes we non-natives think of most often when we consider Greek food. Spanikopita. And it's perfect timing. I tried a couple pieces for myself. (Delicious and flaky and herbal without the overwhelming feta taste one sometimes gets.) I threw the rest in a freezer bag to serve at next weekend's Halloween fete.

Spanikopita (Spinach, Leeks and Feta Wrapped in Crispy Phyllo)
From The New Greek Cuisine
Makes about 5 dozen.

3/4 cup plus 2 tablespoons olive oil
1 1/2 pounds fresh spinach, stems removed
Kosher salt
1 1/2 cups finely diced onion
1 1/2 cups finely diced white park of leek
1 teaspoon minced garlic
1 large egg
3/4 crumbled feta cheese
2 tablespoons grated kefaiotyro cheese (I couldn't find this so I left it out.)
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
1 pound frozen phyllo dough, thawed according to package directions

Preheat the oven to 350° F.

Heat 2 tablespoons of the olive oil in a sauté pan over medium heat. Add the spinach in handfuls, season with a pinch of salt, and sauté until all of the spinach has wilted, about 5 minutes. Remove from the heat and transfer to a colander placed in a bowl so that all liquid can be reserved. Press on the spinach to drain off any excess liquid.

Spread the spinach out on a baking pan. Transfer to the refrigerator for about 30 minutes or until cool.

When the spinach is cool, transfer to a clean cutting board. Using a sharp knife or cleaver, chop the spinach until very, very fine. Set aside.

Heat 1/4 cup of the remaining olive oil in a medium sauce pan over medium heat. Add the onion and another pinch of salt. Cover and cook, stirring occasionally, for about 10 minutes, or until the onion is soft and translucent but has not taken on any color.

Stir in the leek, cover again, and cook for about 5 minutes. Uncover, add the garlic and another pinch of salt, and continue to cook for 2 minutes, or until the leeks have softened but not taken on any color.

Add the reserved chopped spinach, stirring until well blended. If the mixture appears dry, add 1 to 2 tablespoons of the reserved spinach juice. Cook for 3 minutes longer, or until most of the liquid has evaporated.

Transfer the spinach mixture to a baking pan, spreading it out with a spatula to make an even layer. Refrigerate for about 1 hour, or until chilled.

Remove the chilled spinach mixture from the refrigerator and transfer it to a mixing bowl. Stir in the egg, cheeses, mint, and dill. Season with salt to taste and set aside.

Line at least two baking sheets with parchment paper. Set aside.

Lay the phyllo out and cover with a damp towel to keep from drying out.

Working with one sheet at a time, lay the phyllo out on a clean dry surface. Using a pastry brush, lightly coat the phyllo with olive oil. Using a small sharp knife, cut the oiled phyllo lengthwise into seven 2-inch-wide strips. Working with one strip at a time, place 1 tablespoon of the spinach mixture in the lower corner of the dough. Fold the bottom end of the dough over the spinach to meet the right end of the dough, forming a triangle. Continue folding in the triangle shape until the entire strip has been folded.

Place the triangles on the prepared baking sheets as they are finished. (For very even browning, place the pies on wire racks on the cookie sheets before baking.) Continue making triangles until all the spinach mixture has been used.

When all of the pieces have been made, place the baking sheets in the preheated oven and bake for about 20 minutes, or until golden brown and crisp. Remove from the oven and serve hot.

Note: Spanikopita can be made ahead and frozen, unbaked, for up to 3 weeks. Bake as directed above allowing about 5 extra minutes cooking time.

Smoked Salmon Crisps

I didn't blog about our May trip to the Mecca for foodies...Thomas Keller's The French Laundry in Yountville, Napa Valley, California.

Two reasons: a) I didn't want to gloat. (And I would have...it was the most amazing, albeit most expensive, meal I'd ever had. And b) I really don't think my pedantic prose could have done justice to the sublime experiences that were on my plate that night.

But I was excited when a recent issue of Food & Wine included a recipe for the amuse bouche that was the first course we had. Salty salmon with the bracing tang of lemon zest. Topped with rich crème fraîche and tucked into a buttery sweet tuile cone. I never knew one bite could mean so much.

This version is simplified. No need to be fussy and shape the cones. These flat versions are just as delicious. (And so delicious that I almost ate them all before the salmon topping ever got involved.)

Smoked Salmon Crisps
Makes 3 dozen crisps. (Or at least it's supposed to...I didn't quite get that many out of the recipe.)


4 1/2 tablespoons all-purpose flour
2 teaspoons sugar
1/2 teaspoon kosher salt
1 chilled large egg white
4 tablespoons unsalted butter, at room temperature
1 tablespoon black sesame seeds
4 ounces sliced smoked salmon, finely chopped
1 1/2 teaspoons very finely chopped shallot
1 1/2 teaspoons very finely chopped chives, plus a few snipped, for garnish
1/4 teaspoon finely grated lemon zest
Freshly ground white pepper
1/2 cup crème fraîche

Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar and salt. Add the egg white and whisk until smooth. Whisk in the butter until smooth and creamy.

Spoon teaspoons of the batter 3 inches apart on the prepared baking sheets and spread to 2-inch rounds. Sprinkle with the sesame seeds and bake in the upper and middle third of the oven for about 15 minutes, shifting the pans from top to bottom and front to back, until the tuiles are golden and fragrant. Let cool completely.

In a medium bowl, combine the salmon with the shallot, chopped chives, lemon zest and a pinch of white pepper. Spoon the salmon onto the tuiles and top with a dollop of crème fraîche and a couple of snipped chives. Serve right away.

Leftovers for Breakfast

Heard the saying "Necessity is the mother of invention." I have a new one..."Leftovers are the mother of invention." Last weekend, after hot tea and the paper, I wanted something more for breakfast than the usual bowl of cereal or poached egg. So I poked around in the fridge and rustled up the ingredients for an impromptu plate of scrambled eggs supreme.

Here were the ingredients:

• A half cup or so of leftover Stouffer's spinach souffle.
• A couple of slices of tomato.
• A quarter of a red onion.
• Two or three tablespoonsful of Hollandaise sauce from broccoli a couple of nights previous.

So I put an English muffin in to toast and pulled out the non-stick sauté plan. Drizzle of olive oil. Diced the onion finely and cooked for a few minutes. Chopped the tomato and threw it in. Finished up with the spinach and stirred it in. Poured three beaten eggs on top and scrambled away. When they were done to my liking I threw them on the English muffin then spooned on the Hollandaise.

Yum. Yum.

Now I don't expect you to have the same ingredients in your refrigerator. (Frankly, I'd be a little creeped out if you did.) But hopefully your own leftovers can inspire you to similarly inventive heights.

Linguine with Mussels and Fresh Herbs

I've talked about the method to my mussel madness before. My theme and variations. I still look for great ideas from other sources though. Gourmet magazine provided me this one. I don't usually sully my mussels with pasta, but the unexpected combination of fennel seed, red pepper (I'd actually add more next time), herbs (make sure and include dill for an interesting twist), and Parmesan (although, frankly, I think the dish would succeed without it) is quite tasty. Try it for yourself...

Linguine with Mussels and Fresh Herbs
From Gourmet magazine.
Serves 6. (It's easy to make for two. Make a full complement of sauce and use smaller amounts of pasta and mussels.)

1/4 cup extra-virgin olive oil (I only used a couple of tablespoons.)
2 tablespoons unsalted butter
4 large garlic cloves, sliced
1 teaspoon fennel seeds
1/4 teaspoon hot red pepper flakes
1 cup dry white wine (The Spanish sparkling wine I had open worked just fine in a pinch.)
2 pounds cultivated mussels, scrubbed
1 pound thin linguine
1/2 cup grated Parmigiano-Reggiano
1 1/2 cups chopped herbs such as basil, dill, flat-leaf parsley, and oregano

Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes.

Add wine and boil until reduced by half, 4 to 5 minutes.

Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.

Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.

Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.

Roasted New Potatoes with Poblano Chiles

I loves me some roasted new potatoes. A bit of fresh rosemary. A generous sprinkle of garlic pepper. And a big gusher of good olive oil. Yum.

But here's another way to do things. Cut the potatoes and the poblanos in small pieces and it will be great. Not only as a side for pork tenderloin or grilled skirt steak. But also as a filling (along with scrambled eggs) for breakfast tacos. Or an interesting fajita topping. Whatever way...these papas have a nice subtle burn.

Roasted New Potatoes with Poblano Chiles
From Bon Appetit.
Makes eight servings.

4 large fresh poblano chiles
2 pounds new potatoes (such as red-skinned, fingerling, or Yukon Gold)
3 tablespoons olive oil
1 white onion, halved, thinly sliced
2 garlic cloves, minced

Char chiles over direct flame or in broiler until blackened on all sides. (Try this technique.) Enclose in paper bag and let steam 10 minutes. Peel and seed chiles. Cut lengthwise into thin strips.

Cook potatoes in large pot of boiling salted water until almost tender, 8 to 10 minutes. Drain; cool. Cut potatoes lengthwise in half. Place in 15x10x2-inch glass baking dish. Add oil and toss to coat. Arrange in single layer, cut side up. Sprinkle with salt and pepper.

Preheat oven to 375°F. Roast potatoes until just beginning to brown, tossing occasionally, about 40 minutes. Mix in onion and garlic. Roast 5 minutes. Mix in chile strips. Roast until heated through, 5 to 10 minutes longer. Season to taste with salt and pepper.

Cooking From Books: Goat Cheese Tarts with Black Oil

I have LOTS of cookbooks. I mean LOTS. They are reference books, sources of inspiration, and food porn. Love them.

And I've always intended to pass the best parts of some of them on in this blog. But I get bogged down by the countless family recipes and ripped-out magazine pages I also cook from. Well, suddenly, I learn that October is National Cookbook Month. Perfect time to post a cookbook recipe a day, right? Yeah...if I were prepared. So you'll have to wait for March...National Reading Month...for daily cookbook tidbits.

In the meantime, I'll make another commitment. Every Tuesday will be another installment of "Cooking from Books." Let's get things rolling.

One of my favorite sources for good cookbooks is the discount shelves at Barnes and Noble. That's where I found this one. The World in Bite Size. We entertain a lot, so I'm always looking for new recipes for appetizers, canapes and other nibbles. This one is packed with them. Author Paul Gayler takes us on a world journey of "tapas, mezze and other tasty morsels."

Here's one of the best. I am very familiar with the delicious combo of puff pastry, goat cheese and roasted tomatoes. But, here, black olive-laced oil and a sliver of pear takes it to new levels.

Goat Cheese Tarts with Black Oil
From The World In Bite Size.
Makes twelve tarts.

6 tablespoons extra-virgin olive oil
8 black olives, pitted
12 large cherry tomatoes
1 teaspoon sugar
1 garlic clove, crushed
1/2 teaspoon fresh oregano leaves
Kosher salt and freshly ground pepper
Olive oil
1 package puff pastry dough
4 ounces fresh goat cheese, cut into twelve pieces
1 small ripe pear, peeled and thinly shaved

Make the black oil by blending the oil and olives in a small blender until the olives are finely chopped and incorporated into the oil.

Preheat the oven to 425°.

Cut the cherry tomatoes in half and place on a foil-lined baking dish. Sprinkle them with the sugar, garlic, oregano, salt, and a drizzle of olive oil.

Place in the oven and roast for 30 minutes. (They should end up soft and wilted, but not mushy.) Remove from the oven and let cool.

Roll out the puff pastry to 1/8 inch thick, then cut out twelve 3-inch circles. Prick each pastry circle with a fork and top with roasted tomatoes.

Transfer to a baking sheet and bake for 8-10 minutes, until the tarts are nearly cooked. Scatter the goat cheese over them and return to the oven for another 2 minutes.

Remove from oven and let cool. Before serving, drizzle with the black oil and top with shavings of the thinly sliced pear.

Happy Birthday to the Bloody Mary!

Food & Wine passes along the reminder that the Bloody Mary turns 75 years old today. From its beginnings at New York's St. Regis Hotel, this tomatoey cocktail has gone through a thousand makeovers. Here's one of my favorites. Is it a cocktail on a toothpick? Or just an appetizer? Not sure about classification, but I AM sure that these little juice bombs are yummy....

Bloody Mary Vodka Tomatoes

1 pint grape or cherry tomatoes
1/2 cup pepper-flavored vodka (I'm tempted to try them with citrus vodka too.)
2 tablespoons lemon juice
Dash of Tabasco sauce
1 tablespoon Worcestershire sauce
Pinch of celery salt
Pinch of garlic salt
Pinch of celery seed(Or whatever goes into your favorite Bloody Mary recipe)
3 tablespoons kosher salt
1 tablespoon lemon pepper

Prick each tomato 3 times, piercing completely through with a toothpick. That will create 6 holes into which the liquid mixture can seep. Place tomatoes in medium bowl.Pour vodka and "Bloody Mary" ingredients over tomatoes and stir gently to combine.

Soak the tomatoes in the vodka mixture for at least two hours, ideally overnight.

To serve, place in small bowl. Mix salt and lemon pepper in bowl and serve alongside with toothpicks.

Parmesan Zucchini Sticks with Smoky Romesco Sauce

I love my life in the 'burbs north of Dallas. BUT...if I could live any place else on the planet, it would be somewhere in Spain. I love the spirit of the place. And the food. (And the wine.)

I've researched Spanish cooking pretty religiously. I've prepared paella. Made shrimp with garlic. Even a classic tapa like jamon croquettes. But I'd never made a Romesco sauce. That classic blend of roasted red peppers, almonds and the best of Spanish spices. That changed tonight...

I originally tabbed this recipe as another creative way to fix the ubiquitous zucchini. But, I have to admit, the sauce might be the star of this one. And it's really not that complicated. Try it...it will be delicious with seared scallops. Roast chicken. By the spoonful. Whatever.

Parmesan Zucchini Sticks with Smoky Romesco Sauce
From Cooking Light.
Makes 8 servings.

3 medium red bell peppers
2 plum tomatoes, halved lengthwise
1/2 cup (1/2-inch) cubed French bread baguette, crusts removed (I just tore my bread up...and left the crusts on. Such a rebel.)
1 1/2 tablespoons smoked almonds
1 tablespoon extra-virgin olive oil
1 tablespoon sherry vinegar or red wine vinegar
1/4 teaspoon Spanish smoked paprika (If it's not in your pantry...make it so.)
1/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 large garlic clove


Zucchini:
3 large zucchini (about 1 1/2 pounds)
1 cup dry breadcrumbs
1/2 cup panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup egg substitute (or REAL eggs, beaten)
Cooking spray

Preheat broiler.

To prepare sauce, cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves and tomatoes, skin sides up, on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and coarsely chop, reserving any liquid. (You can also use the grilling technique previously described about green chiles.)

Combine bell peppers, reserved liquid, tomatoes, and next 8 ingredients (through garlic) in a blender or food processor; process until smooth.

Preheat oven to 400°.

To prepare zucchini, cut 1 zucchini in half crosswise; cut each half lengthwise into 8 wedges. Repeat procedure with remaining zucchini. Combine breadcrumbs, panko, cheese, 1/2 teaspoon salt, and black pepper in a shallow dish. Dip zucchini in egg substitute; dredge in breadcrumb mixture. Place zucchini on a wire rack coated with cooking spray. Lightly coat zucchini with cooking spray. Bake at 400° for 25 minutes or until golden brown. Serve immediately with sauce.

Food/Wine Pairing: Awwww...come on. You have to ask? Crack open that Spanish Crianza. Montecillo. El Vinculo. Marques di Ribera. You get the idea....

Prosciutto and Gruyere Pastry Pinwheels

I'm already thinking about what to serve at our upcoming Halloween bash. I've posted several recipes for toasty puff pastry "pinwheels" before. These Parmesan Spirals from Martha Stewart. And these easy ones which use Stouffer's Spinach Souffle and were a hit during last year's holiday parties. Here's one more twist if you'll pardon the pun...

As is almost always true with a recipe involving puff pastry, it's delicious with a glass of bubbly.

Prosciutto and Gruyere Pastry Pinwheels
From Bon Appetit.
Makes about 30 appetizers.

1 sheet frozen puff pastry (half of one package), thawed
4 ounces thinly sliced prosciutto
2 tablespoons chopped fresh basil
3/4 cup (packed) finely grated Gruyère cheese (about 2 1/2 ounces)
1 egg, beaten


Place pastry sheet on work surface. Cut in half, forming two 9 1/2 x 4 3/4-inch rectangles. Arrange half of prosciutto on 1 rectangle, leaving 1/2-inch border along 1 side. Sprinkle prosciutto with half of basil, then top with half of cheese. Brush plain border with egg glaze.

Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic. Repeat with remaining pastry, prosciutto, basil, cheese, and egg to form second log. Refrigerate until firm, at least 3 hours and up to 2 days.

Position rack in center of oven and preheat to 400°F. Line 2 large baking sheets with parchment paper. Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart. Bake 1 sheet at a time until pastries are golden brown, about 16 minutes.

Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.

Cocktail of the Week: Fields of Gold

This yummy libation comes from personal fave Food & Wine magazine. They suggest that it citrus qualities make it a great pairing with Latin food. That's certainly plausible, but I think it's the perfect cocktail as we enter autumn. It boasts burnished ingredients and rich flavors. And it looks almost like apple cider. I actually think it would be a perfect pre-dinner drink for Thanksgiving night.

(Note: I actually made myself one of these straight-up, straining it into a martini glass. Worked rather well...)

Fields of Gold
Makes one cocktail.

1 tablespoon honey
1 1/2 teaspoons warm water
3 orange slices, quartered, plus 1 orange wheel, for garnish
Ice
1 1/2 tablespoons fresh lemon juice
1/4 cup bourbon

In a cocktail shaker, stir the honey and water until the honey is dissolved. Add the orange slices and muddle. Fill the shaker with ice and add the lemon juice and bourbon. Shake well and strain into an ice-filled rocks glass. (Be patient with the straining. There's lots of orangey bits to get in the way.) Garnish with the orange wheel.

Yellow Squash Ribbons with Red Onion and Parmesan

The Chicago architect Louis Sullivan said that "form follows function." Well, I have my own new catchphrase. "Taste trumps technique." The combination of ingredients in this recipe sounded interesting. But when it was time to prepare it, seeding the squash and slicing it into thin ribbons just didn't sound like fun. So I simplified things by slicing the squash into thin rounds. (Also used garlic pepper in place of the minced garlic.)

And the taste did trump the fact that I cut back on technique. Sweet squash. Smoky red onion. Spicy red pepper on the back of your palate. Melded together with the salty tang of Parmesan. ( I wonder what a piece of good Swiss might add instead...) Delicious.

I've posted the original recipe below...in case you're feeling more ambitious than I was...

Yellow Squash Ribbons with Red Onion and Parmesan
From Cooking Light.
Makes 4 servings.

4 medium yellow squash (about 1 1/2 pounds)
1 teaspoon olive oil
1 cup thinly vertically sliced red onion
1 garlic clove, minced
1/4 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmesan cheese

Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Discard seeds and core of squash.

Heat oil in a large nonstick skillet over medium heat. Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally. Remove from heat. Add salt, red pepper, and black pepper, and toss gently to combine. Sprinkle with cheese.

Red Chile Sauce

Be ready for the question when you order at a restaurant in New Mexico..."Red or green?" Take your pick. Or do as I do and say "Christmas." That means the best of both worlds.

I've posted my green chile sauce recipe before. Now it's time for its smoky cousin. This recipe comes from Katharine Kagel, chef of the wonderful Cafe Pasqual's in Santa Fe.

Red Chile Sauce
Makes about 4 cups.

12 ounces dried red New Mexico chiles, rinsed, stemeed and seeded
1 white onion, coarsely chopped
8 cloves garlic
2 teaspoons dried Mexican oregano leaves
2 teaspoons kosher salt
1 teaspoon ground cumin

Rehydrate the chiles by placing them in a stoockpot and covering them with hot tap water. Let them soak until soft and pliable, about 20 minutes. (Open a window or turn on the exhaust fan if the fumes start to get to you...)

When the chiles are hydrated, add all the remaining ingredients to the pot. Bring to a boil over high heat. Then reduce the heat to low and simmer, uncovered, for 20 minutes.

Drain the chiles, reserving the liquid. Working in batches, place the chiles in a blender, filling it about three-fourths full. Add about 1/2 cup of the reserved liquid and blend the contents to a thick catsup like consistency.

When the sauce is thoroughly blended, pass it through a fine mesh strainer. The finshed sauce will be smooth and thick. Repeat until all the chile mixture has been used. Season to taste with salt.

Store the sauce in the fridge for up to 4 days. You can freeze it for up to 2 months.

It's smoky sweet and delicious. great on enchiladas, grilled chicken, roast pork, and... Try it and see.

What To Do With All That Chow Chow...

If you were smart (or just adventurous), you followed my lead and made a big batch of chow chow. Now what do you do with it? If you're nice, you've shared some with friends and neighbors. But hopefully not too much...there's lots you can do with it.

First off, it's a simple relish for all the usual suspects. Black-eyed peas or pinto beans. Scrambled eggs. A good hot dog. Etc. But there's lots more...

• This one's thanks to a friend of mine. When making your regular mayo-based tuna salad, instead of pickles use a tablespoonful or so of chow chow.
• I took it a (healthier) step further...no mayo, just mixed some chow chow into the tuna. Spread it on a piece of whole wheat toast and topped it with a slice of tomato and a couple pieces Swiss cheese. A quick run under the broiler...now there's a tuna melt.
• I haven't tried it yet, but I'm thinking it might be a nice addition to the egg filling in your deviled eggs.
• How about using it as an unexpected garnish on soft tacos or fajitas?
• I bet you've used the old trick of spicy red pepper jelly on some cream cheese as a quick appetizer. How about chow chow instead?

You have any ideas to share? Drop them in the comments below...

Cocktail of the Week: Moscow Mule

Sometimes there's simply no reason to be fancy-schmancy with a cocktail. Just the facts, ma'am. This is one of those. The most complicated thing about it is opening a can of ginger beer. (It's a non-alcoholic mixer. Don't worry...you can substitute ginger ale if you'd rather.)

Moscow Mule
Makes one cocktail.

Fill a chilled glass with crushed ice.

Add 2 ounces vodka and 2 tablespoons lime juice and stir.

Top with 4 ounces of ginger beer and garnish with a lime wedge.

Cheers!

Build a Better Sandwich.

There's a time and a place for a good peanut butter and jelly sandwich. There is no time nor place in the universe for bologna and cheese.


There you have it....I'm a sandwich snob.


That's not to say I don't eat them. I do. But they have to be special. What do I mean? OK...pay attention.


The Foundation: Bread
Tuna fish and bacon and tomato sandwiches belong on white bread. Not much else does. For my kind of sandwich, it needs to be good multi-grain bread. Or a crusty roll. Focaccia perhaps. Or even a big spinach tortilla to make a wrap.


How about some spread?
A good brick house needs some mortar to hold it together. That's a bad architectural analogy but you get the idea. There's the standard mustard and/or mayo, but even that can be gussied up. A few herbs in the mayonnaise. Stone-ground mustard. No reason to stop there though. Why not pesto? Flavored cream cheese. This recipe proves that something as simple as mashed white beans work also.


Add the meat.
Yes, all sandwiches must include meat. (Or a rather meaty stand-in...substitute a grilled or broiled portabello mushroom if you must.) We're on a roll here though. Good bread and good spread can't be topped with olive loaf. Hit up your deli for good quality turkey. (I like the peppered or Cajun kind.) Some really rare roast beef. (Thinly sliced steak leftovers can work well.) Or grill your own chicken breast. You're well on your way to the best sandwich you've ever had.


Time for the rabbit food.
I have to have something green on my sandwiches. Skip the iceberg though. How about spinach or arugula? Good leaf lettuce is perfectly fine. Go granola with sprouts. Or a little Southern with cole slaw. But we're not done yet.


A few more veggies please....
Time for the crowning touch. Tomatoes. Onions. (Grill them if you can.) Roasted red peppers. Cucumber. Think big...


So what do you think? That's my process. Add a comment and tell me yours. I'm always up for something new. (just follow the rules...)

Parmesan Okra

I usually fix okra one of two ways. Take the tiny baby pods and steam briefly, finishing with a pat of butter. Eat immediately...sometimes straight out of the saucepan. Or (This one's a lot less healthy.) dipped in milk and coated in cornmeal for a quick crispy frying. Comfort food at it's finest.

But here's a new one...it's yummy. Might just have to add it to the regular repertoire.

Parmesan Okra
Makes four servings.

1 pound fresh okra, cut into 1/2-inch-thick slices
2 tablespoons olive oil
1/4 cup Italian-seasoned breadcrumbs
2 teaspoons Greek seasoning
1/4 cup freshly shaved Parmesan cheese


Sauté okra in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until crisp-tender.

Sprinkle with breadcrumbs and seasoning, and cook, stirring often, 3 minutes.

Sprinkle with Parmesan cheese, and serve immediately.

Open-Faced Tuna Sandwich

Typically, my tuna fish sandwich is a concoction of tuna, mayonnaise and sweet pickles. Slathered on white bread with extra mayo...and usually accompanied by a big handful of Fritos. Delicious, but not real healthy.

So here's my tuna sandwich for today. Still just as delicious and MUCH better for me. Now, if I could only find a healthy alternative to Fritos....

Open-Faced Tuna Sandwich

Combine 1 can (6 ounces) of tuna packed in water, drained, with 1 tablespoon finely chopped red onion, 1 tablespoon chopped fresh basil, and 1 1/2 teaspoons fresh lemon juice in a small bowl. Season with pepper. Spoon onto two pieces of multi-grain bread (toasted if you'd like). Top each with a couple more fresh basil leaves.

Tequila-Spiked Salsa

I had a surplus of tomatoes about to go too ripe on the counter right before Labor Day. I made this salsa and topped a burger with it. It's got a kicky tang with just a background hint of the tequila's bite. Salsa aficionados, know this...this is not a traditional spicy salsa. I added just a hint of heat with a bit of cayenne pepper. But don't overdo it; you don't want to overshadow the brightness of the salsa.

Tequila-Spiced Salsa
Adapted from Cooking Light magazine.
Makes 3 cups.

2 cups chopped seeded tomato
1 cup chopped onion
1/2 cup chopped fresh cilantro
1/3 cup chopped peeled avocado
2 tablespoons fresh lime juice
1 tablespoon tequila
1 tablespoon garlic salt
1 teaspoon cayenne pepper

Combine all ingredients in a bowl, tossing gently.

Smothered Pork Chops with Mustard and Thyme

The other morning, before I left for work, I pulled a couple of pork chops out of the freezer and threw them in the fridge to thaw. I was thinking simple seasonings and a good grilling. But then my other half had a rough day at work. Comfort food was called for. Found a recipe in Cooking Light and adapted it a bit. With a few pantry ingredients (Beef broth? Check. Dijon mustard? Got it. Dried thyme? But of course.) and a side of rice to soak up the delicious sauce, a dinner legend was born.

Smothered Pork Chops with Mustard and Thyme
Makes 2 servings. (That's as written. There was plenty of gravy leftover. I would be quite easy to nestle a couple more pork chops in for the long simmer.)

1 can beef broth
2 tablespoons milk
2 tablespoons all-purpose flour plus more for coating pork chops
2 tablespoons Dijon mustard
2 boneless center-cut loin pork chops (about 1 1/2 inches thick)
1 tablespoon olive oil
1 tablespoon dried thyme
2 cups thinly sliced onion
Fresh thyme leaves for optional garnish

Combine beef broth, milk, 2 tablespoons flour, and mustard in a small bowl; stir with a whisk. Set aside.

Lightly coat each pork chop with flour. Heat oil in a large nonstick skillet over medium-high heat. Add pork chops to pan; sauté 1 1/2 minutes on each side until pork is lightly browned.

Reduce heat to medium. Add onion; sauté 10 minutes or until lightly golden. Add milk mixture, stirring with a whisk. Stir in dried thyme. Add pork. Reduce heat to low, cover and simmer for an hour and fifteen minutes. (You might have to adjust cooking times up or down based on thickness of pork chops.)

Serve sprinkled with fresh thyme leaves.

Food/Wine Pairing: This dish wanted a light red, but something assertive enough to stand up to the slightly tangy pan gravy. I uncorked a Syrah from California and thought the pairing was a homerun.

Field Pea Salad

I found myself recently with a few leftover purple hull peas that I had cooked up. Pulled this recipe out and whipped a little salad that some might say compares to an old Southern recipe called Texas caviar. It's a great side for a hamburger or hot dog. Heck...you might even want to just pile it on top.

Field Pea Salad
From Southern Living.
Makes eight servings.

3 cups fresh or frozen assorted field peas (Or use leftovers like me. Just drain and rinse and skip to the second step.)
1/4 cup sugar
1/4 cup cider vinegar
2 garlic cloves, minced (I substituted a couple of teaspoons of garlic pepper and skipped the pepper below.)
1 teaspoon hot sauce
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 cup vegetable oil
1 green bell pepper, diced
1/2 small red onion, diced
1 celery rib, diced
1 cup chopped ham (Optional. I didn't use.)
1 teaspoon vegetable oil

Prepare peas according to package directions; drain and let cool 1 hour.


Whisk together sugar and next 5 ingredients in a large bowl. Add 1/4 cup oil in a slow, steady stream, whisking constantly until smooth. Add cooked field peas, bell pepper, onion, and celery, tossing to coat; cover and chill 8 hours.

Sauté ham in 1 tsp. hot oil in a small skillet over medium-high heat 4 to 5 minutes or until lightly browned. Stir into pea mixture just before serving.

Grilled Chile Relish

For Labor Day last week, we had family and friends over for a Burger Bash. Yeah, we had the same ol' lettuce and tomato and onion and mustard and mayo. But I wanted to take things to another level. I did some brainstorming over a couple of days and came up with some interesting toppings combinations. Think New Mexico with roasted chiles, Monterey Jack cheese and a fried egg. And that's just the start. I'll post them soon.

Here's a pretty simple topping that I tried. It's deliciously rich and has so much flavor that it's all you need between patty and bun. Grill it up as you cook your burgers.

Grilled Chile Relish
Makes 3 cups.
From Food and Wine magazine.


4 poblano chiles
4 Anaheim chiles
(Note: I used 8 mild Hatch green chiles since they were still in season.)
1 large sweet onion, sliced 1/2 inch thick
Vegetable oil
1/4 cup light brown sugar
1/4 cup each of whole-grain mustard and Dijon mustard
2 tablespoons cider vinegar
Salt and freshly ground pepper

Light a grill. Rub the chiles and onion with oil and grill until charred, 8 minutes. Peel and seed the chiles and cut into thin strips; chop the onion. Transfer the vegetables to a saucepan. Add the remaining ingredients and bring to a simmer over moderate heat, then serve.

Squash, Red Pepper and Corn Gratin with Cheddar Crust

I posted yesterday my solution to some extra cucumbers that were lying around. The orphaned squash situation was worse. So off to my trusty recipe files I went. Eureka! Delicious cheesy squash casserole.

Squash, Red Pepper and Corn Gratin with Cheddar Crust
Makes 8-10 servings.
From Bon Appetit magazine.

Sauce:
2 1/2 tablespoons butter
2 1/2 tablespoons all purpose flour
1 1/2 cups whole milk, hot
3/4 cup (packed) coarsely grated extra-sharp white cheddar cheese
1/4 teaspoon hot pepper sauce

Vegetables:
2 tablespoons olive oil, divided
1 pound medium-size yellow crookneck squash, trimmed, cut into 1/2-inch-thick rounds
1 pound medium-size zucchini, trimmed, cut into 1/2-inch-thick rounds
1 1/4 cups diced onion
1 cup diced red bell pepper
1 garlic clove, minced
1 cup frozen corn kernels, thawed
1 teaspoon chopped fresh rosemary

Topping:
1 1/2 cups (packed) fresh breadcrumbs made from crusty French bread (do not remove crust)
1/2 cup (packed) coarsely grated extra-sharp white cheddar cheese (about 2 ounces)
1 1/2 tablespoons butter, melted

For sauce:Melt butter in heavy medium skillet over medium heat. Add flour and whisk 1 minute. Whisk in hot milk; whisk until mixture boils, thickens, and is smooth, about 5 minutes. Remove from heat. Add cheese and hot pepper sauce and whisk until cheese melts. Season sauce to taste with salt and pepper.

For vegetables:Butter 11x7x2-inch glass baking dish. Heat 1/2 tablespoon oil in large nonstick skillet over medium-high heat. Add half of yellow squash and half of zucchini; sauté until crisp-tender, about 4 minutes. Transfer squash-zucchini mixture to large bowl. Repeat with 1/2 tablespoon oil and remaining yellow squash and zucchini. (Note: If your household prefers softer squash (as my other half definitely does), you might just steam the squash pieces rather than sautéing them.)

Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté until onion is golden and pepper is tender, about 7 minutes. Stir in corn and rosemary. Transfer to bowl with squash-zucchini mixture. Mix in cheese sauce. Season to taste with salt and pepper. Transfer mixture to prepared dish.

For topping:Preheat oven to 400°F. Mix breadcrumbs, cheese, and melted butter in bowl until crumbs are coated with butter. Sprinkle crumbs evenly over gratin. Bake until vegetables are heated through and crumbs are crisp and golden, about 35 minutes.

Cucumber Salad with Dilled Sour Cream

I tend to go crazy at the farmers market. Twenty bucks can go a long way, so while we enjoy the bounty, I sometimes look up and find a few stray squash or cucumbers hanging around. the squash is a story for another day...today's post deals withe the two lonely cukes that I refused to send to the indignity of compost. I flipped through my folders and found this recipe. Serendipitously (love that word!), it was the day before our Labor Day Burger Bash. In a moment of inspiration, I decided that it would be a great topping for one of my freshly grilled sliders.

I was sooooo right. And it would be great tucked into a pita stuffed with grilled shrimp or spread onto a hot dog. Try it and see what you think...

Cucumber Salad with Dilled Sour Cream
Makes 4 servings.
Adapted from Everyday with Rachael Ray.

2 cucumbers (about 1 pound)—peeled, halved lengthwise, seeded and sliced on an angle 1/4 inch thick
Salt and pepper
2/3 cup sour cream
2 tablespoons apple cider vinegar
1/4 cup finely chopped fresh dill
1/4 teaspoon crushed red pepper flakes
1 teaspoon sugar
1 small red onion, thinly sliced


In a colander set over a bowl, toss the cucumbers with 2 teaspoons salt. Let drain for at least 1 hour and up to 3 hours.

In a large bowl, whisk together the sour cream, apple cider vinegar, dill, red pepper flakes, and sugar. Add the drained cucumbers and the onion and toss. Season with pepper.

Pickled Watermelon Rind

I know it sounds crazy, but the last bounty of summer has me thinking about Thanksgiving. Wait, wait....I'll explain.

Growing up, Turkey Day dinners were always at my grandmother's house in Oklahoma. Sure we had the usual suspects...turkey, dressing, pies, green bean casserole...but the highlight was actually the relish tray. I mean trayS. The finest antique cut and pressed glass dishes holding pit-in black olives (back in the day when they were actually hard to find), spiced peaches and cranberry sauce.

Oh, and pickled watermelon rind. It was the only time of the year I ate it...and I loved it. Tangy tart and sweet, it's truly a "Southern thing." It seemed to disappear from grocery store shelves for a while, but I eventually tracked it down and was responsible for bringing it to Thanksgiving dinner...now at my parents' house.

But this year, I'm actually one-upping my grandmother (sorry!) and making my own. Found a watermelon at the grocery and got to work. After scooping the flesh out and using it for the watermelon lemonade recipe I posted the other day, I got to work with the vegetable peeler scraping the outer skin off (the hardest part of the process). After brining and canning, I was left with several jars of pickles that my family will "ooh" and "aahhh" over come November.

Pickled Watermelon Rind
Makes 3 pint jars.
From Cooking Light.

1 (6-pound) watermelon
6 cups water
2 tablespoons salt, divided
1 teaspoon pickling spice
3 (1/4-inch) slices fresh ginger
2 whole cloves
2 whole allspice
1 (3-inch) cinnamon stick
1 1/4 cups sugar
1 cup white vinegar


Carefully remove outer green layer from watermelon rind using a vegetable peeler. Reserve remaining watermelon for another use. Cut rind into 1/2-inch pieces. Bring 6 cups water and 5 teaspoons salt to a boil in a large saucepan over medium-high heat. Add rind to pan. Reduce heat, and simmer 15 minutes or until crisp-tender. Drain rind. Place in a large bowl.

Place pickling spice, ginger, cloves, allspice, and cinnamon on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, remaining 1 teaspoon salt, sugar, and vinegar in saucepan; bring to a boil, stirring until sugar dissolves. Pour hot vinegar mixture over rind. Cool to room temperature. Cover and chill 12 hours.

Strain rind mixture through a sieve over a saucepan; return solids to bowl. Bring liquid to a boil; carefully pour over solids. Chill at least 8 hours before serving. (Note: I canned the pickles by pouring into sterilized jars and processing in boiling water according to Ball canning procedures.)

Marinated Bocconcini

Here's a great and easy nibble. Perfect with a glass of wine or cocktail. And even better when shared at home at an impromptu gathering of friends and neighbors. Strangely enough, bocconcini has become a fridge staple for me. Marinated like this or plain, it's delicious speared on a toothpick with a bit of tomato and dipped in pesto.

P.S. Bocconcini is simply bite-sized fresh mozzarella balls.

Marinated Bocconcini

1 pint bocconcini
2 tablespoons olive oil
1 teaspoon Italian herb seasoning (or just oregano)
1/2 teaspoon red pepper flakes
Freshly ground pepper and kosher salt
1/3 cup basil, cut in chiffonade

Combine all ingredients in a bowl and stir to combine. Marinate at room temperature for at least one hour.

Cocktail of the Week (sorta): Watermelon Lemonade

Labor Day has come and gone. It's the last gasp of summer...although it will stay plenty warm here in Dallas for the next several weeks. Here's a drink that captures those lazy crazy days perfectly.

Watermelon Lemonade
Makes about 3 quarts

1 small watermelon
1 can frozen lemonade concentrate
Water and simple syrup to taste

Scoop the flesh from one watermelon and place in large bowl. In batches, pureé in a blender until smooth. Strain liquid through a sieve and place in a pitcher. Stir in lemonade concentrate. Add water and simple syrup until your ideal level of tart-sweetness is reached.

Make it a cocktail by spiking it with a little citrus vodka (maybe even sweet tea vodka). Now that's summer in a glass!

Pickled Cucumber, Red Onion and Radishes

Summer is not quiiiiite over....but it's close. So it's time to make a few more pickles. You can double the recipe and can these by processing in a hot water bath or just eat them within the next three weeks as a last blast salute to summer's bounty.

Pickled Cucumber, Red Onion and Radishes
From Martha Stewart Living.
Makes about 4 cups.

1 English cucumber, sliced into 1/4-inch-thick rounds (I prefer them peeled.)
1 small red onion, sliced into 1/8-inch-thick rounds
8 radishes, sliced into 1/8-inch-thick rounds
1/4 cup coarse salt
2 cups cider vinegar
1 cup sugar
1 tablespoon whole black peppercorns
2 teaspoons mustard seeds
2 teaspoons whole coriander seeds

Toss vegetables with 2 tablespoons salt in a large colander set over a bowl, and refrigerate for 1 hour. Rinse well, pat dry, and place vegetables in a clean glass jar or glass bowl.

Bring remaining 2 tablespoons salt, the vinegar, sugar, peppercorns, mustard and coriander seeds to a simmer in a small saucepan over medium heat. Simmer for 5 minutes. Pour over vegetables, and let cool for 1 hour. Cover, and refrigerate overnight or up to 3 weeks.

Green Chile Sauce

Regular readers of this blog (thanks, folks!) heard me talk last week about my experience roasting and peeling Hatch chiles. Well, now, it's time that you start to see (and try for yourself) the fruits of my labors. Over the next couple of weeks, I'll be posting recipes for sauces, enchiladas, chile rellenos and more. Enjoy!

First step was green chile sauce...the "gravy" of New Mexico. Inspired by a dinner at Cafe Pasqual's in Santa Fe (and the subsequent purchase of a couple of chef Katharine Kagel's cookbooks), here's the recipe I arrived at. It was delicious in our stacked enchiladas, but would also be great spooned over grilled chicken or fish, scrambled eggs, you name it.

Green Chile Sauce
Makes about 4 cups. (Double the recipe and freeze the extra...you'll thank me later.)

About three pounds fresh green New Mexico chiles (I'm a wimp and used all mild...still plenty of kick!), roasted, peeled, seeded, deveined and chopped to measure 3 cups
4 cups water (A portion can be chicken or vegetable stock.)
1/2 white onion, cut into medium dice (It will "melt" down to smaller pieces.)
1 tablespoon dried Mexican oregano (Find the Mexican (and not Greek) oregano if you can.)
3 tablespoons garlic pepper (Garlic pepper is one of my secret ingredients, but use 2 tablespoons minced garlic if you'd rather.)
2 teaspoons kosher salt
2 tablespoons canola oil
3 tablespoons flour
3 tablespoons sugar, optional

Place all of the ingredients, except the oil and flour, in a large saucepan over medium heat. Simmer until thickened, about 30 minutes, stirring occasionally.

In a saucepan, stir the oil and flour together with a whisk until well-blended. Place saucepan over medium heat and cook until hot an bubbling. Reduce heat to low and whisk until roux is golden brown and has a nutty smell. Remove from the heat.

Add 1/2 cup of the chile mixture to the roux and whisk thoroughly until smooth. (Be careful...it might splatter.) Add back into the chile mixture and cook over low heat until the sauce thickens. Season with salt to taste.

Here's where my palate chickened out and I added 3 tablespoons sugar to mellow the heat of the chiles. You might want to do the same.

You can refrigerate for 5-7 days. You can also freeze in 1 or 2 cup portions for up to four months.

Almond-Banana Smoothies

Smoothies continue to be a staple for me at breakfast. It's just so easy to throw some fruit and "stuff" in the blender before I go to bed. Add some ice in the a.m., flip it on and presto.

Recently, I discovered another magical ingredient to add...almond milk. It's great for anyone who can't handle lactose, and we all know how healthy almonds are for us. Here's a recipe I've started using. I'm betting that peaches and/or blueberries would also be delicious. Like a cobbler in a glass.

Almond-Banana Smoothies
Makes anywhere from 1-4 servings, depending on how much you're up for.

2 large bananas, peeled and sliced
2 cups almond milk (You could also substitute milk, but I'd add a teaspoon or so of almond extract to get that great nutty flavor.)
2 tablespoons brown sugar
1 teaspoon vanilla extract
Pinch of cinnamon and/or nutmeg
2 cups ice cubes or crushed ice

Blend all ingredients in blender until smooth. (You can dump first five ingredients in blender container and refrigerate overnight. At breakfast time, add ice and blend.)

Edamame with Chili Salt

I love me some edamame. Always have several bags (both shelled and unshelled) of it in the freezer for a last-minute snack. It's delicious steamed and then sprinkled with a little good-quality salt, but adding a couple of other pantry ingredients takes it to a whole new level.


Edamame with Chile Salt
Makes about four snack-size servings.


1 teaspoon crushed red pepper flakes
1 tablespoon kosher salt
1/2 teaspoon sugar
1 pound frozen edamame in shells


Pulse red pepper flakes in a spice grinder until finely ground. Mix with salt and sugar in a small bowl.


Bring a large pot of water to a boil. Add frozen edamame and cook until bright green and heated through, about 4 minutes. Strain and transfer to a large bowl. Toss with chile salt mixture and serve immediately.

A Few Kitchen Tips

I keep a folder of handy time-savers and tips that I find online or in magazines. Here's a capsule of several that I have found useful in the last several months.

• Avoid soggy rice. Put a folded towel between the lid and the pot when cooking rice. the condensation will be absorbed by the towel and won't drip back into the rice. (Obviously, you have to make sure the towel is sufficiently clear of the burner. Smoky rice is no better than soggy rice.)
• Baste with flair. Add some extra flavor as you roast or grill by tying fresh herbs to your basting brush. With each swipe, you'll add extra flavor to whatever you're cooking.
• Toast breadcrumbs quickly. I always try to keep breadcrumbs on hand, usually there is a big Ziploc bag in the freezer. But if you're in a jam, you can toast fresh breadcrumbs in the microwave. Put one cup in and zap on high for 3 minutes.
• Steam in the microwave. Vegetables steamed in the microwave are just as delicious and healthy as those cooked on the stovetop. And they don't heat up the kitchen nearly as much. Here's how to fix asparagus: Place trimmed spears in a backing dish. Add 2 tablespoons water and cover tightly with a lid or plastic wrap. Cook on high until crisp-tender for 4 to 9 minutes. (Be careful not to overcook.) let stand, covered, for 2 minutes. Experiment with other veggies like squash, broccoli and cauliflower. Times should be about the same.

Heirloom Tomatoes with Summer Succotash

I refuse to believe that summer is over. Sure...I'm thrilled that I'm sitting here with the windows open instead of the a/c blasting. And the countdown has begun for our Halloween blowout...with Turkey Day and Christmas not far behind. But, dang, I'm gonna miss tomatoes from the market. Summer squash. And other surprises (like the fresh lima beans in this recipe) courtesy of our local farmers.

So I'm going to hang on to it as long as I can. And make dishes like this until the very last second possible....

(A couple of notes: I like my lima beans more tender than this recipe calls for. So I cooked them for about an hour with a little bit of salt pork flavoring the cooking water a couple of days ago. Scooped out 3/4 cup and rinsed and drained them before continuing. Also...my tomato was not as tender as I wanted it, so rather than stuffing it, I chopped it into chunks after roasting and threw it in with the other veggies. And don't skip the chives. They're a great and necessary flash of flavor.)

Heirloom Tomatoes with Summer Succotash
From Food & Wine magazine.
Makes 4 servings.

3/4 cup shelled lima beans (4 ounces)
1 large ear of corn, kernels cut off the cob (about 3/4 cup)
8 firm, ripe heirloom tomatoes (about 5 ounces each)
1 tablespoon extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
1 tablespoon unsalted butter
1 medium red or yellow bell pepper, finely diced
1 1/2 tablespoons snipped chives

Preheat the oven to 425°. Bring a large saucepan of salted water to a boil. Add the lima beans and corn and boil until tender, about 3 minutes. Drain the beans and corn, transfer to a bowl and let cool.

Slice off the bottom of each tomato so it sits flat. Using a knife, cut around the center of each tomato to form a cone that can easily be removed once the tomato is baked. Brush the tomatoes with olive oil and set them in a large pie plate, stem side up. Season the tomatoes with salt and pepper and roast just until tender, about 5 minutes. Let cool slightly, then spoon out and discard the centers to make room for the succotash.

Meanwhile, in a large skillet, melt 1 1/2 teaspoons of the butter in the 1 tablespoon of olive oil. Add the bell pepper and cook over moderately high heat, stirring occasionally, until crisp-tender, about 3 minutes. Add the limas and corn and cook, stirring, for 2 minutes. Remove from the heat. Stir in the remaining 1 1/2 teaspoons of butter and the chives and season with salt and pepper. Spoon the succotash into the tomatoes and serve warm or at room temperature.

Buddha's Delight: Stir-Fried Chinese Vegetables

This recipe, originally from Weight Watchers magazine, was just the thing for a supper during my week of "recovery" from too much food in Santa Fe and New York. I adapted it to add some additional flavor without too many more calories.

Be aware that the recipe will feed four as a main course. So, unless everyone in the family is joining you on the health kick...or you want a lot of leftovers for lunches and snacks, feel free to adjust the amounts called for.

Buddha's Delight: Stir-Fried Chinese Vegetables
Serves 4-6.

1/4 cup vegetable (or chicken) broth
1 tablespoon low-sodium soy sauce
2 garlic cloves, finely chopped
2 teaspoons finely chopped ginger
1 tablespoon chili oil (Substitute canola oil if you must, but throw in a pinch of red pepper flakes later in the cooking to add some heat.)
1 head bok choy, chopped
1 red bell pepper, cut into 1/2 inch chunks
1/2 white onion, coarsely chopped
1 cup fresh snow peas, trimmed
1 carrot, grated
2 tablespoons hoisin sauce
1 can sliced water chestnuts, drained
Drizzle of toasted sesame oil

Combine the broth, soy sauce, garlic and ginger in a small bowl. Set aside.

Heat a wok over high heat until a drop of water sizzles in it. Pour in the oil and swirl to coat the pan. Add the bok choy, bell pepper and onion. Stir-fry over high heat for three minutes.

Add the reserved broth mixture, snow peas and carrot. Reduce the heat and cook, stirring frequently, until the vegetables are crisp-tender, about three minutes.

Add hoisin sauce and water chestnuts. Cook, stirring frequently, until heated through, about 1 minute.

Drizzle with toasted sesame oil and stir. Serve immediately over rice. (Brown rice to be extra healthy.)

A Hatch Chile Pepper-orama

I was in Santa Fe, New Mexico a couple of weekends ago. The place has really grown on me in the last couple of years. It's a perfect place to escape Dallas heat in August...and a wonderfully relaxing place. There's not much to do except walk around and check out the stores and galleries.

Oh, and eat.

I had some delicious meals over my long weekend. Stacked enchiladas. Tapas. Pupusas. Guacamole. Posole. Chile rellenos. I came back home culinarily inspired. What perfect timing then that it was Hatch Chile Festival time at Central Market. Armed with advice from other more experienced chile heads, I set out to tame the Hatch beast.

I knew I wanted to have plenty. I had several recipes to try, plus wanted to dice some and freeze them for other uses (omelettes, casseroles, etc.) later on. The little devils are only available at this time of the year...and the Anaheims you can get year-round are poor substitutes.

Rather than pay the $25 a box to have them roasted for me, I loaded up a couple of grocery bags with about 10 pounds of peppers and went to work. Turned the gas grill on full-blast and dumped a single layer of peppers on and closed the lid. The thermometer said it was about 450° in there. I let them go for 5 or 6 minutes and then turned them. You want them to blister and blacken so that you can peel them easily.


Took them off the grill and put them in a large bowl and covered them tightly with foil. Let them steam for about 20 minutes...until they were cool enough to handle. Then went to work. Folks suggest using rubber gloves for this step, but I found that I lost to much dexterity when I put them on. I had taken my contacts out as a precaution and didn't seem to get too much chile on my hands.


Peeled the papery skin off the peppers...some more easily than others. The ones that emerged whole were set aside to become chile rellenos. Others went into a pile for slicing and dicing.


Experts say don't rinse them, but I did. I found it much easier to get last bits of peel and seeds out that way. The whole ones went onto a cookie sheet for the first freeze. (That way, they won't stick together in the bag.) Others were diced and packaged in 1/2 cup measures. (Hint: One pound of fresh peppers yields about one cup of roasted product.)


I started using them immediately. That very night, I made green chile sauce for stacked enchiladas and fried up some chile rellenos. Stay tuned for those reports in the very near future.

Lentils with Ginger, Golden Beets and Herbs

This was a leap of faith. I love all the ingredients separately, but wasn't sure how they would "meld" in the final dish. But I trust Martha. For good reason...this was delicious. Strangely enough, I thought I would say that it was a good dish to carry into autumn. Maybe as an accompaniment to pork tenderloin or a piece of wood-grilled salmon. And it probably would be. But it's also a perfect summer dish. The ginger really brightens up the earthy flavors of the lentils and the beets. (One substitution: I used about two tablespoons of fresh oregano instead of the mint and cilantro.)

Lentils with Ginger, Golden Beets and Herbs
From Martha Stewart Living.
Serves 6.

1 pound (about 6 medium) trimmed golden or red beets
1/2 cup water
1 teaspoon coarse salt
1 tablespoon plus 1 teaspoon extra-virgin olive oil
3/4 cup (6 ounces) dried lentils, such as French green or black beluga
6 thin slices fresh ginger plus 1 teaspoon finely grated
1/4 medium red onion, finely diced (1/2 cup)
2 tablespoons red-wine vinegar
2 teaspoons honey
1 1/2 teaspoons whole coriander seeds, toasted and ground, or 1 teaspoon ground
Freshly ground pepper
1/4 cup coarsely chopped fresh mint, plus leaves for garnish
2 tablespoons coarsely chopped fresh cilantro, plus leaves for garnish

Preheat oven to 375°. Place beets, water, and 1/4 teaspoon salt in a baking dish. Cover with parchment, then foil, and bake until beets are tender when pierced with the tip of a small knife, 45 to 55 minutes. Let stand until cool enough to handle. Peel and quarter beets, and place in a small bowl. Toss with 1 teaspoon oil.

Combine lentils and sliced ginger in a medium saucepan, and cover with water by 2 inches. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard ginger. Transfer to a large bowl, and stir in 1/2 teaspoon salt.

Combine remaining teaspoon salt and the grated ginger, onion, vinegar, and honey, and let stand for 15 minutes. Whisk in remaining tablespoon oil and the coriander. Pour over lentils, and toss to coat. Season with pepper. Stir in chopped mint and cilantro. Arrange beet wedges on top of lentils. Garnish with herbs, and serve immediately.

(A sprinkle of good sea salt is the perfect crowning touch.)

Food/Wine Pairing: Two choices would work brilliantly here. Summer? A Sauvignon Blanc will play off the sweetness of the beets and the ginger. Want something heftier? How about a "dirty" wine to go with earthy ingredients. Like a Cotes du Rhone. No need for anything expensive. This is good rustic food.

Cocktail of the Week: The Paloma

Here's a yummy drink for the last days of summer. It's tart and complex. (Don't shortchange yourself and use silver tequila...the reposado called for provides wonderful richness.) Cheers!

Reposado Cocktail
Makes one cocktail.

2 ounces reposado tequila (Herradura is my house brand.)
Juice from half of a lime
Pinch of salt (I guess you could rim the glass in salt if you'd like.)
Grapefruit soda (Use a Mexican one like Cerritos if you can. You can also substitute grapefruit juice mixed with club soda.)

I like to use a cocktail glass for this one. And crushed ice.

Pour tequila into glass and squeeze in lime juice. Add ice and salt, top with grapefruit soda. Stir and garnish with a lime wedge.

Great Snack Ideas

I've preached the snack sermon here before. It's a way I've found to keep my metabolism rolling...snacking has always been a part of any weight loss I've managed to achieve.

But you have to make the right choices. A Three Musketeers bar won't cut it. But neither will plain ol' celery sticks. Try taking those to work and see how inspired you get for that mid-morning nibble.

Here are some great choices that satisfy both the healthy and the interesting requirements:

• Almonds mixed with dried cherries or blueberries.
• Cottage cheese with diced avocado and a generous sprinkling of salt and pepper.
• Shelled edamame.
• Apple slices dipped in a little bit of peanut or almond butter.
• A frozen waffle (cook it the night before and briefly microwave it at snack time) spread with a little honey.
• Celery sticks stuffed with a little goat cheese.

You get the picture. I always try and include leftovers in my snack schedule as well. That last spoonful of green peas from dinner last night? Snack. Those two bites of grilled chicken? Snack.

Try it and see....

White Bean and Avocado Club Sandwich

Well, I've missed getting in shape for swimsuit season. But I'm still working on it. I guess I want to look good in my sweaters and corduroys this fall.

Here's a delicious vegetarian sandwich that I had for lunch yesterday. Somehow the beans make it "meatier." It's wonderfully satisfying.

Note: The leftover bean puree is delicious on crisp pita wedges or celery sticks as a snack. You could also probably heat it a bit and use it as a bed for some grilled fish.

White Bean and Avocado Club Sandwich
Makes 2 sandwiches (and some leftovers).

1 15-ounce can white beans, rinsed and drained
1 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
4 slices multigrain bread
1 small red onion, thinly sliced
1 cucumber, thinly sliced (peeled, if desired)
Sprouts (such as alfalfa, radish, broccoli, or a combination)
1 avocado, pitted and thinly sliced

In a medium bowl, combine the beans, oil, salt, pepper, and red pepper flakes. Roughly mash the mixture with a potato masher or the back of a fork.

Spread two pieces of the bread with the bean mixture. Top with the onion, cucumber, sprouts, and avocado. Top with the remaining 2 slices of bread. Slice each sandwich in half, if desired, and serve.

Back to Basics: Bisquick Coffee Cake

We should all have our "old standbys" in our recipe repertoire. They might not be the fanciest or the healthiest of our dishes, but they are the things that remind us of mom or our own first tries in the kitchen. Here's one of those for me. The coffee cake recipe straight off the Bisquick box. I don't fix it often, but when I do, I'm back with an old and faithful friend.

Bisquick Coffee Cake
Makes 8 servings.

2 cups Bisquick
2/3 cup milk or water
2 tablespoons sugar
1 egg
Streusel topping*

Combine all ingredients, except streusel topping, and beat for 30 seconds. Spread in greased 9 inch round pan. Sprinkle with streusel and bake at 350deg for 18 to 22 minutes or until toothpick inserted in center comes out clean.

*Streusel topping: Mix 1/3 cup Bisquick, 1/3 cup brown sugar, 1/2 teaspoon cinnamon and 2 tablespoons butter until crumbly. (Sometimes I add a couple tablespoons of chopped pecans also.)

Chipotle Caesar Salad with Grilled Avocado and Corn

How long has the grilled chicken Caesar been ubiquitous? When well-executed, it can serve as a decent lunch. But it's nothing spectacular.

I have threatened for years to make a grilled everything Caesar. Grill the chicken. Grill the garlic in the dressing. Grill the Romaine. Heck, even grill bread to make croutons.

So I was thrilled to run across a recipe in Gourmet magazine recently that took it even a step further by including grilled avocado and corn. Inspired, I added the lettuce to the grill and threw some shrimp on for good measure. Here's the resulting recipe.

Chipotle Caesar Salad with Grilled Avocado and Corn
Serves four as a main dish.

1/4 cup grated parmesan
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
1 teaspoon minced garlic
1/2 tablespoon minced canned chipotle chiles in adobo
6 tablespoons vegetable oil
2 ears of corn, shucked
2 firm-ripe 6- to 8-oz avocados, halved and pitted but not peeled
1 head romaine (1 lb), tough outer leaves discarded and head halved lengthwise (Leave core in so that lettuce stays in one piece on grill.)
24 shrimp, shelled and de-veined
Garlic pepper
Toasted pepita seeds or fried tortilla strips, optional for garnish.

Light the grill.

Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 tsp each of salt and pepper.

Rub vegetable oil on corn, cut sides of avocados, and cut side of Romaine, then season with garlic pepper. Place shrimp on metal skewers and season with vegetable oil and garlic pepper. Grill Romaine and avocados, cut sides down, and corn, turning corn occasionally, until golden-brown, 3 to 4 minutes. At the same time, grill shrimp for 2-3 minutes on each side until opaque and just cooked through.

Peel avocados and thinly slice. Cut corn kernels from cobs. Core lettuce and cut crosswise into one-inch strips.

Toss romaine with dressing and serve topped with shrimp, avocado and corn. Sprinkle pepitas or tortilla strips on top for added crunch if desired.

Some Interesting Ice Cream Toppings

I'm not a dessert guy most of the time. But sometimes it's nice to have a little something to satisfy the sweet tooth right before bed. And in the summertime, ice cream is always a good choice. But rather than buying those expensive containers with fancy ingredients mixed in, I just keep a tub of Blue Bell vanilla on hand. Then I get creative with some topping combinations. Sure, Hershey's syrup is always a good choice, but try these mixes on top and see what you think.

Cracker Jack: Caramel sauce, popcorn and peanuts.

Pina Colada: Pineapple and coconut

S'Mores: Mini marshmallows, hot fudge and crumbled graham crackers

Heath Bar: Crumbled toffee pieces and chocolate syrup

Trail mix: Salted peanuts, raisins and chocolate chips

Bananas Foster: Sliced bananas and caramel (and maybe a couple drops of rum flavoring...or rum)

Cherry cobbler: Cherry pie filling and crumbled shortbread

I could go on and on, but it's your turn...post your own combinations in the comments section below.

A Santa Fe Favorite: Chicken Tortilla Casserole

I was lucky enough to spend the weekend in Santa Fe a couple of weeks ago. Adobe. Hummingbirds. Aspen trees. Turquoise. And of course, green chiles, posole, stacked enchiladas and tequila. The place has really grown on me in the last several years...and I was culinarily inspired more than ever before this time.

Visited Pasqual's for the first time. Enjoyed perfectly grilled shrimp and fresh guacamole. And a vegetable-filled papusa drizzled with chile sauce and served alongside fresh and tangy escabeche. I've bought both cookbooks that chef Katharine Kagle has put out and I can't wait to start experimenting.

(It's a perfect time to try my hand at Santa Fe cooking. The Hatch chile crop is now here in Dallas at Whole Foods and Central Market. I'm planning to pick up a batch and whip up some chile sauce. Might just freeze enough for the winter.)

I also hit Maria's, one of my traditional haunts. They offer a menu of hundreds of margaritas and traditional Santa Fe favorites like chile rellenos and tamales. The daily special was a creamy casserole of chicken, corn tortillas, sour cream and cheese sauce, and chunks of tender fresh green chile. It reminded me of this family favorite. It's a staple of our Christmas eve meal. This year, I just might substitute fresh green chiles for the canned version the recipe calls for.

Chicken Tortilla Casserole

12 corn tortillas
1 small onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
2 small (4.5 oz.) cans chopped green chiles (plus half their juice)
1/2 tablespoon garlic salt
4 cups chopped cooked chicken (I use all white meat, but you could easily get 4 cups of chicken from one store-bought rotisserie chicken)
3/4 lb shredded cheddar cheese
1/2 lb shredded Monterrey Jack cheese (Don't worry too much about cheese ratio. I usually just buy the Mexican blend pre-shredded cheese you can get at the grocery store.)

Fry corn tortillas in oil until just soft. Set aside to drain on paper towels. When cool enough to handle, tear into pieces just bigger than bite sized.

Combine onion, soups, sour cream, chilies and garlic salt. Blend well.

To assemble casserole, arrange half tortillas pieces in bottom of greased 9 by 13 inch baking dish. Cover with half of chicken. Layer in half of soup mixture and sprinkle with half of cheese. Repeat layers, ending with cheese.

Bake at 350° for 30 minutes.

Southwestern Beef-Stuffed Zucchini

I remember stuffed peppers well from my childhood. Green bell peppers filled with a mixture of ground beef, rice and tomatoes. I have collected quite a few recipes that I still need to try.

In the meantime, here's a delicious twist with zucchini (easy to find in the farmers markets this summer) standing in for bell peppers. The jalapeños add a nice subtle kick...

Southwestern Beef-Stuffed Zucchini
Serves four.

4 zucchini (about 2 pounds), halved lengthwise and seeded
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
3/4 pound ground beef
1 teaspoon ground cumin
Salt and pepper
2 tomatoes, seeded and chopped
1 cup jarred pickled jalapeño chiles, finely chopped
One 8-ounce bag Mexican-style shredded cheese

Preheat the oven to 450°. Arrange the zucchini cut side up in a 9-by-13-inch baking dish. Add 1/2 cup water to the dish, cover with foil and bake until the zucchini begins to soften, about 15 minutes.

Meanwhile, in a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the beef and cumin and cook, breaking the meat up, until just browned, about 4 minutes; season with salt and pepper. Stir in the tomatoes and pickled jalapeños.

Uncover the baking dish, pour off the water and season the zucchini with salt. Fill with the beef mixture and sprinkle the cheese on top. Bake, uncovered, until the cheese is melted, about 10 minutes

Check THIS One Out...Wine Library TV

I don't steer you guys to other sites very often. I'm greedy and want you visiting this one (and supporting the advertisers to the left hint hint), so I don't want to turn you on to the other (even better) options out there.

This one must be shared however. I first read about this guy in New York magazine. And I love what he does. He describes wine in terms we can all understand. (One of my favorites was when he decribes a Gewurtztraminer by comparing it to a damp towel, shampoo and a wet rock. And those weren't necessarily criticisms!)

You'll know where he stands at the end....just like your financial adviser, he'll give you a "Buy" or "Pass" recommendation. It's the kind of resource I love. Great information presented in a very entertaining way.

So, go check out Gary Vaynerchuck and his Wine Library TV. Then come back here and tell me what YOU think.

Summer Vegetable Pasta

Ahh...the bounty of squash. I don't grow my own, but from the scads of it at the farmers market and the sacks my colleague brings in, it's a bumper year. And although I love it fried simply after giving it a coating of cornmeal, that doesn't fit into my healthy eating plan. And, frankly, I'm SICK of it steamed.


Here's a way to incorporate it into a one-pot meal that's hearty, healthy and yummy. Might even be a good way to sneak it into your kids' diets.


(Warning: This makes a LOT. So unless you're going to be happy with several meals worth of leftovers or feeding a veritable army, you might want to reduce quantities.)



Summer Vegetable Pasta
From Everyday with Rachael Ray.
Serves six. (Supposedly...I'd say more like 8-10, even as a main course.)


1 pound corkscrew pasta, such as rotini
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 cup Italian-style breadcrumbs
3 zucchini (about 1 pound), thinly sliced
4 ears corn, kernels scraped off
6 ounces Swiss cheese, shredded
Salt and pepper
1/4 cup finely chopped fresh basil

In a large pot of boiling, salted water, cook the pasta until al dente.Drain, reserving 1 cup of the pasta cooking water and the pot.

Meanwhile, in a small skillet, heat 2 tablespoons olive oil over medium heat. Add half of the garlic and cook until golden, about 30 seconds. Stir in the breadcrumbs and remove from the heat.

In the reserved pasta pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the remaining garlic and cook until golden, about 30 seconds; add the zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes. Stir in the corn, cooked pasta and reserved 1 cup pasta cooking water. Add 1 cup cheese and toss; season with salt and pepper.

Stir the remaining cheese and the basil into the breadcrumb mixture and sprinkle on top of the pasta.

Best Baked Beans

Baked beans are a staple of the "cookout" in my family. Burgers? Baked beans. Barbecue? Baked beans. They're a family tradition that we've all had to learn. I though it high time to pass along to you. They're simple....

Best Baked Beans
(I'm not going to list quantities here. You'll have to eyeball it just like we do. How much you need will depend on how many folks you're serving and how big your baking dish is. Don't worry, it's not rocket science.)

Open several cans of pork and beans. (We've always used Campbells.) Dump into your baking dish. (I usually drain just a little of the "juice" off first.)

In a small bowl, mix together equal parts brown sugar and ketchup. You're looking to create a sauce that is about 1/3 of the volume of the beans. So if you have 6 cups of beans, you want 2 cups of sauce. Therefore, 1 cup of ketchup and 1 cup of brown sugar. With me so far?

Pour this sauce into the baking dish and stir gently until incorporated fully into the beans. Now come the crowning touch. Lay slices of uncooked bacon on top of the beans in a single layer.

Place the baking dish in a preheated 350° oven and bake until the beans are bubbling and the bacon is browned. (You can broil for a few minutes at the very end to get the bacon nice and crusty if you'd like.)

Dig in. It's like candy. (And excellent...even cold...the next day too.)

An Improvisation: Corn Poblano Relish

I love those shows where chefs are given a basket of secret ingredients and they have to come up with something delicious. Now I don't care much for the ones where the set-up is to give them really random, seemingly unpairable things. ("Contestants, please make a main course out of sardines, blueberry jam and saffron.") Just the shows that make them (and us) think about how to put things together in interesting ways.

I've realized I do the same thing in my kitchen a lot of the time. Sure I test and try new recipes quite often, but sometimes I just challenge myself to use what's in the freezer/pantry/fridge and make a meal. The other night was a perfect example. I realized I had a veritable cornucopia of summer produce sitting on my counter...ready to spoil if I didn't get creative.

Corn. Tomatoes. Poblano peppers. Ready...set...cook.

Piece of cake. (No worries...I didn't make dessert.)

I decided that the protein star to be supported by this cast of characters was tilapia. So I pulled a couple fillets out of the freezer and let them thaw. Meanwhile, I stripped the corn from the cob and roughly chopped the tomatoes and peppers. Got some olive oil heating in a sauté pan. Threw in a little chopped onion (or shallot...I don't remember). Just as it got nice and sweaty, I added the corn and the peppers. Stirred them occasionally over medium-high heat until they started to brown a bit. (I love corn when it gets that wonderful caramelized look and taste.)

It was time for seasoning, so I added a pinch of garlic pepper (my secret ingredient in almost everything I cook) and some red pepper flakes for some added kick. (No salt yet...I always do that at the very end.) Threw in the tomatoes and stirred gently so they wouldn't get soupy. When just heated though, voila. A wonderfully flavorful chunky relish for our simply baked tilapia.

And that's just the theme. There are countless variations. Red bell pepper instead of poblano. Diced zucchini instead of (or in addition to) the corn. Maybe basil or Italian herb seasoning. You get the picture. Hit the comments section below with your twists on this idea. Let's all learn from each other.

Gadgets

I am amazed (and I guess flattered) when people seem in awe of the things that I whip up for dinner on a regular basis. Fact is it's not that difficult. The old "practice makes perfect" adage is a true one. AND...I have an arsenal of hints and gadgets like these that I lean on. Here are just a few of the thingamajigs and whatchamacallits that make my life in the kitchen oh-so-much simpler.

The Garlic Zoom....
My knife skills are less than stellar. And I certainly don't do a great job when it comes to mincing garlic. But rather than succumb to temptation and rely on pre-minced garlic in a jar, I grab this handy gadget and roll/chop away. I'm done in a flash. No stinky hands either.

The Corn Zipper...
I used to always make a mess when slicing corn off the cob. Half of it invariably ended up on the floor. This has made things a lot easier. (Another hint I ran across recently. Put the ear of corn you're "shearing" in the center hole of a tube cake pan. It riases the ear up so that you can get to it and the kernels fall right into the pan.)

Digital Meat Thermometer...
I'm sorry this one doesn't have a catchier name, but here's another tool I can't live without. (As a matter of fact, I was really missing it when I pinch-grilled at some friends' the other night. Without this by my side, I overcooked them slightly.) Cooking tip: 135° and five minutes rest will give you beautiful medium-rare every time...

Marinated Yellow Squash Salad

OK...I'll admit that this recipe is a little too healthy...a bit "raw food" for me. That said, it IS a body-friendly way to prepare the yellow squash that's so prevalent all summer long. I took it to work today as a mid-afternoon snack.


Marinated Yellow Squash Salad
Makes 4 servings.
From Martha Stewart's Everyday Food.


3 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons olive oil
Coarse salt and ground pepper
2 medium yellow squashes (8 ounces each), halved lengthwise and thinly sliced crosswise
1 shallot, thinly sliced crosswise
1 to 2 teaspoons fresh thyme leaves

In a medium bowl, whisk together lemon juice and oil. Season with salt and pepper. Add squash, shallot, and thyme. Toss to combine. Let stand 5 minutes before serving.

Cucumber Salad with Dill Sour Cream

This is one of those recipes you just know is going to work as soon as you read it. It's delicious as is, but I always want to try it as a sandwich spread, as a canape topping for crackers or even as a lunchtime side for some cold poached salmon. Hit the comments section below and tell me how you're going to use it.

Cucumber Salad with Dill Sour Cream
Makes 8 servings.

5 cucumbers (about 2 1/2 pounds)—peeled, halved lengthwise, seeded and sliced on an angle 1/4 inch thick
Salt and pepper
1 1/2 cups sour cream (Use low-fat or fat free if you can.)
1/4 cup apple cider vinegar
1/4 cup finely chopped fresh dill
1 1/2 teaspoons sugar
1 small red onion, thinly sliced

In a colander set over a bowl, toss the cucumbers with 2 teaspoons salt. Let drain for at least 1 hour and up to 3 hours.

In a large bowl, whisk together the sour cream, apple cider vinegar, dill and sugar. Add the drained cucumbers and the onion and toss. Season with pepper.

Crispy Fish with Tomato and Leek Saute

This preparation for fish is a common one in our kitchen. The tomato and leek saute provides a simple, healthy and tasty side dish/topping. Try it and see....

(And don't forget to serve it with a zingy white...Sauvignon Blanc or an unoaked Chardonnay. Or for the more adventurous in the group, maybe a Torrontes or Rueda.)

Crispy Fish with Tomato and Leek Sauté
From Real Simple.
Makes four servings.


1 slice white bread, torn into pieces (I keep breadcrumbs in the freezer. If you do also, just use about 1/2 cup.)
1 teaspoon chopped fresh rosemary (preferable) or 1/4 teaspoon dried rosemary
2 tablespoons olive oil
4 6-ounce pieces tilapia or striped bass fillet
1 tablespoon Dijon mustard
2 leeks (white and light green parts), halved lengthwise and cut into half-moons
2 cloves garlic, chopped
1 pint cherry tomatoes, halved (or coarsely chop a couple of medium tomatoes)
kosher salt and black pepper

Heat oven to 400° F. In a food processor, pulse the bread, rosemary, and 1 tablespoon of the oil until coarse crumbs form. (If using crumbs already, just stir to combine.)


Place the fish on a baking sheet. Spread the mustard on top and sprinkle with the bread crumbs. Bake until the fish is opaque throughout, 10 to 12 minutes.

Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the leeks, garlic, and 1/2 cup water. Cook until tender and the liquid has mostly evaporated, 4 to 5 minutes.

Stir in the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the fish.

Spinach Salad with Mushrooms and Parmesan

We've been eating a lot of spinach salad lately. It's a cool menu choice for a hot summer evening. And, thanks to the great properties of the darkest of leafy greens, healthier (and I think more interesting) than a plain old garden salad. We usually dress it up with a tiny bit of bacon, some hard-boiled egg and half a handful of diced red onion. Sometimes we'll gild the lily with a crumble of goat cheese and a smattering of toasted almonds. Finished off with a little Catalina dressing or roasted red pepper vinaigrette. Yum.

This looks like a really interesting version. I like the idea of dark rye croutons with the earthy additions of mushrooms and Parmesan. Brightened by a simple lemon vinaigrette. Just might try this as an accompaniment to the grilled steak I'm sure we'll have one night this weekend.

Spinach Salad with Mushrooms and Parmesan
Makes 4 servings.
From Martha Stewart's Everyday Food.

2 slices rye sandwich bread, cut into 1/2-inch cubes
4 tablespoons olive oil
coarse salt and ground pepper
2 tablespoons fresh lemon juice
5 ounces baby spinach
5 ounces cremini or button mushrooms, trimmed and thinly sliced (about 2 cups)
2 ounces Parmesan cheese, shaved with a vegetable peeler

To make croutons:
Preheat oven to 350°. On a rimmed baking sheet, toss bread with 1 tablespoon oil; season with salt and pepper. Bake, tossing occasionally, until bread is golden, 10 to 12 minutes.

Meanwhile, in a medium bowl, whisk together lemon juice and remaining oil; season with salt and pepper. Add spinach, mushrooms, and croutons; toss gently, and top with Parmesan.

Melon with Honeyed Yogurt

One of the things I love most about Jason's Deli is the little plastic container of sweetish yogurt (?) dip that come when I order fruit on the side of my sandwich. It makes cantaloupe (and even honeydew... which I am not a fan of) taste delicious.

I have no idea what it's made with, but I'm guessing this one is healthier. And I know it's just as delicious.

(Note: This makes a LOT of yogurt dip. If you're just using it for a dip for your melon snack (as I do), just adapt the technique and use a lot less of the ingredients.)

Melon with Honeyed Yogurt
Adapted from Martha Stewart's Everyday Food.

1 cantaloupe, seeded, peeled and cut into wedges or chunks
3 cups Greek yogurt
1/2 cup mint leaves, roughly chopped
1/4 cup honey

Mix the yogurt and the honey together, stirring gently. Top with the chopped mint and serve with the melon.

Spring Lamb Stew

OK....the 100 degree heat of a Dallas summer is not always the best setting for a heavy stew. But when it's wine dinner time and I'm uncorking a wonderfully full Napa Cabernet, the main course has to stand its own. And this lamb concoction did. The great news is that it' full of enough veggies that's it's a great one-pot meal. Try it...maybe for your Sunday evening supper.

Spring Lamb Stew
Serves 8.

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 teaspoon fennel seeds, crushed
1 cup all-purpose flour
3 pounds cubed lamb stew meat
2 tablespoons vegetable oil
1 clove garlic, minced
2 sprigs parsley (plus minced parsley for garnish)
1 bay leaf
1/2 teaspoon dried thyme
1 1/2 cups beef broth, plus more if needed
1/2 cup dry red wine
6 carrots, sliced
2 stalks celery hearts, sliced 1/4 inch thick
4 large shallots, diced
2 cups frozen peas

In a shallow bowl, stir together the salt, pepper, fennel seeds and flour. Add the cubed lamb and toss well to coat.

Place a large Dutch oven over medium-high heat and add the oil. Add the lamb in batches and cook for 10 to 12 minutes total, turning so that the lamb is browned on all sides.

When all the lamb is browned, add the garlic, parsley, bay leaf, thyme, beef broth and red wine. Decrease the heat to low, cover and simmer for 2 hours until the meat is very tender, adding more broth if needed.

Add the carrots, celery and shallots. Season with additional salt and pepper if needed and continue cooking, covered, for another 20 minutes until the vegetables are tender. Add the peas and cook for another 10 minutes.

Serve hot, garnished with parsley if desired.

Food/Wine Pairing:
This is a big dish with bold flavors. It takes a big, bold wine to stand up to it. We had a prized bottle of Cliff Lede Cabernet Sauvignon that we uncorked. It was perfect: fruit-forward with just enough tannins and herbal undertones to round things out.

Cucumber Canapes

These are the kind of things you should serve at teatime...if we actually observed teatime. But you could certainly have them with a cocktail. I've even made them as a healthy snack, leaving the bread out and spreading the cream cheese between two cucumber slices.


Cucumber Canapes
Makes 36 canapes.


3 tablespoons mayonnaise
1/2 teaspoon hot sauce
1 (8 ounce) package cream cheese, softened
1 envelope Italian dressing mix
1 (12 ounce) loaf cocktail rye (or pumpernickel) bread
1 large cucumber, thinly sliced into 36 slices


Beat the first four ingredients at medium speed with an electric mixer until smooth.


Spread cream cheese mixture over bread slices. Top each with a cucumber slice. Garnish with fresh dill sprigs.

Tomato Flatbread with Goat Cheese

This recipe is the latest chapter in how to deal with ALL THESE TOMATOES. Delicious. And the dough is now my go-to pizza crust.

Tomato Flatbread with Goat Cheese
Makes 12 servings.
From Cooking Light.

1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
11.25 ounces all-purpose flour (about 2 1/2 cups)
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
Cooking spray
3 medium heirloom tomatoes, cut into 1/8-inch-thick slices (about 1 1/4 pounds)
1 cup (4 ounces) crumbled goat cheese
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
8 basil leaves
Freshly ground black pepper (optional)

Dissolve yeast in 3/4 cup warm water in a small bowl; let stand 5 minutes or until bubbly. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and 1/2 teaspoon pepper in a large bowl; make a well in center of mixture. Add yeast mixture to flour mixture; stir just until moist. Add oil, and stir until a dough forms.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Roll dough into a 16 x 11–inch rectangle; place dough on a jelly-roll pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size.

While dough rises, arrange tomato slices in a single layer on several layers of paper towels; cover with additional paper towels. Lightly press down occasionally.

Preheat oven to 375°.

Arrange tomato slices over dough. Sprinkle evenly with cheese. Bake at 375° for 28 minutes or until lightly browned. Remove flatbread from pan; cool 5 minutes on a wire rack.

Sprinkle with chives and parsley. Arrange basil over flatbread; sprinkle with additional pepper, if desired.

What's That Wonderful Smell?

I know I talk a lot about food (and cocktails) on here. But that's just because those are the easiest things to talk about and replicate. There is much more to the full Life Should Be Beautiful philosophy. We have to surround ourselves with things that stimulate all the senses. Not just taste, but touch, sight, sound and smell.

I was reminded of this the other night when I stepped out onto our back deck. It was a pretty muggy evening, but a little bit of a breeze helped. It ruffled the leaves in the trees just enough to help drown out the nearby freeway. I sat down to pet the dogs and a wonderful odor wafted past. I looked up to realize that our night jasmine bush had bloomed. It's a non-descript enough plant...nothing much to look at. But several times a summer, it blooms in hundreds of little spikes that open only at night. The resultant odor is heady and tropical. The perfect things for a relaxing evening under the stars.

It just reminded me of other ways I make sure smell is a part of our home life. Sure, the kitchen is often sending our great aromas, but what else? Here are a few:

• Fill a mister bottle with distilled water and add a few drops of essential oils...lavender and vanilla maybe. Spray your sheets and pillowcases right before bed.
• Candles are always a great choice. Find good-quality ones. I prefer spicy smells...clove, cinnamon, even a "synthetic" smell like leather.
• Throw a couple orange or lime peels in a small saucepan filled with water and simmer gently.

Those are just a few. How do you fill your home with pleasant smells?

Cocktail of the Week: Sweet Tea Vodka and Lemonade

We Southerners love our sweet tea. Tea so laced with sugar that it's almost chewy. Nothing is better on a summer day. Strike that...they've made it better by making vodka taste like it.

Discovered this tasty treat at the bar at the Ritz Carlton here in Dallas. We asked the bartender to make us something refreshing on a hot summer evening. He splashed a bit of sweet tea vodka in an ice-filled glass and topped it off with lemonade. Slyly, he pointed out that it was called a John Daly. (Get it? The alcoholic version of an Arnold Palmer.)

So go buy some sweet tea vodka and mix one up. Just be careful...it's so refreshing that it might sneak up on you.

Chicken and Cilantro Bites

These are yummy little Asian meatballs. They'd be fun at a party, but would also be a delicious light main course...maybe served on an Asian slaw of some sort. Sounds like a great summer meal to me.

Chicken and Cilantro Bites
From Gourmet magazine.
Makes about 30 hors d'oeuvres.

1/4 cup soy sauce
1/4 cup rice vinegar (not seasoned)
1 lb ground chicken (not breast meat)
1 large egg
1/2 cup finely chopped fresh cilantro
2 scallions, finely chopped
2 teaspoons Asian sesame oil
1 teaspoon salt
3/4 cup cornstarch
1/2 cup vegetable oil

Stir together soy and vinegar in a bowl for dipping sauce.

Stir together chicken, egg, cilantro, scallions, sesame oil, and salt with a fork until just blended.
Spread cornstarch in a shallow baking pan. With wet hands form chicken mixture into 1-inch balls, transferring them to baking pan as formed. Wash and dry your hands, then gently roll balls in cornstarch until coated. (Balls will be soft.)

Heat 1/4 cup vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook half of balls, turning over occasionally, until firm and golden (they will flatten slightly), 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain. Add remaining 1/4 cup oil to skillet and cook remaining balls in same manner. Serve meatballs with dipping sauce.

(Note: I also think a sweetish garlic chili sauce makes a delicious dipping sauce for these.)

Honey-Tomato Bruschetta with Ricotta

This was a hit as a part of the first course of our recent wine dinner. Paired with sparkling wine from the Schramsberg winery in Napa, California, it was sweet, tangy and toasty all at the same time. Just like the wine was.

And I made it a locavore's delight. Homemade ricotta. Organic baguette. Thyme and basil from my garden. And fresh tomatoes and honey from the farmers market. A guilty pleasure without any of the guilt.

Honey-Tomato Bruschetta with Ricotta
From Food & Wine magazine.
Makes 6 servings.

2 pints cherry or grape tomatoes, halved lengthwise
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons honey
2 teaspoons thyme leaves
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
12 baguette slices, cut 1/2 inch thick on the bias
1 cup fresh ricotta (8 ounces)
1 tablespoon honey
6 basil leaves, thinly sliced or torn

Preheat the oven to 300°. Line a large rimmed baking sheet with parchment paper. In a large bowl, toss the tomatoes with the olive oil, honey, thyme leaves, salt and pepper. Scrape the tomatoes onto the prepared baking sheet and turn them cut side up. Bake the tomatoes for about 1 hour and 25 minutes, until they begin to shrivel and brown. Let cool.

Preheat the broiler. Spread out the baguette slices on a baking sheet. Broil for about 30 seconds on each side, until the edges are golden brown.

Spread the ricotta over the baguette slices and top with the slow-roasted tomatoes. Lightly drizzle the tomatoes with the buckwheat honey, sprinkle with the sliced basil and serve with additional buckwheat honey on the side.

Note: The roasted tomatoes can be refrigerated for up to 2 days. Bring to room temperature before serving.

Basil Cream Sauce

Here's a sauce I made for some butter-poached shrimp for the recent wine dinner extravaganza. It comes from the fine folks at Schramsberg; they suggested it over chicken with penne pasta. I just switched the protein around. It's quite versatile...would be good on fish, veggies or just plain ol' pasta.

Note: I diced the vegetables quite finely since the sauce was going on a hoity-toity appetizer plate (so much so that my sister wondered who had chopped things up so tiny), but a rough dice is fine.

Basil Cream Sauce
Makes about three cups.

1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic, chopped
6 green onions, sliced (reserve 1/4 green ends for garnish)
1/2 red bell pepper, diced
3 tablespoons flour
1/2 cup white wine (or sparkling)
Juice from 1/2 a lemon
3/4 cup chicken stock
3/4 cup heavy cream
1/2 cup fresh basil, chopped
1/2 cup flat leaf parsley, chopped

Add the olive oil and butter to a pan and heat over medium heat. Add the chopped green onions, garlic and diced red bell pepper and sauté 3 minutes.

Stir in the flour and cook 2 minutes.

Whisk in the wine and cook 1 minute.

Whisk lemon juice, chicken broth and cream into the sauce. Cook and let thicken slightly, about 3 minutes.

Stir in the chopped basil and parsley.

Boston Lettuce Salad with Beets and Yogurt Dressing

Right now, here in Dallas, there are some nights that it's simply too hot to cook. If you've raosted a few beets in advance, this tasty salad is a cinch to prepare. And it's complex enough with tanginess, crunch and the sweet earthy flavor of the beets, that a large portion makes a perfectly satisfying summer meal.

Boston Lettuce Salad with Beets and Yogurt Dressing
From Martha Stewart's Everyday Food.
Makes 4 servings.

3/4 pound beets (2 large or 8 small), trimmed
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/2 cup Greek yogurt (full-fat or 2 percent)
2 teaspoons sherry vinegar
1 head Boston lettuce
2 tablespoons fresh tarragon
1/2 cup unsalted pistachios, toasted

Preheat oven to 450°. Place beets in a 12-inch square piece of foil. Drizzle with 1 tablespoon oil and season with salt and pepper; fold foil into a packet. Roast until beets are easily pierced with a paring knife, 30 to 45 minutes. When cool enough to handle, peel beets and cut into wedges.

Whisk together yogurt, vinegar, and 2 tablespoons oil; season dressing with salt and pepper. Thin as desired with 1 to 2 tablespoons water.

Divide lettuce among plates and top with beets, tarragon, pistachios, and dressing. Serve immediately.

Black Bean Butter Sauce

If you're like me, you have a freezer full of "proteins." Pork tenderloin, steak, chicken breast. It's incredibly easy to come home and roast them or grill them. But how do you dress them up? here's a great way to do just that. A tangy rich sauce that's quick and easy to prepare. And it was decadent enough to serve as a part of a recent multi-course wine dinner. The pairing? A spicy Syrah. Try it on your own and see.


Black Bean Butter Sauce
Serves 4-6.


5 tablespoons unsalted butter, cut into 5 equal pieces
2 teaspoons minced garlic
2 tablespoons shallots
1 tablespoon Chinese black bean sauce (You'll find it jarred in the Asian section of your grocery.)
1 1/3 cups dry white wine (leftover/stale is OK)
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
Freshly ground black pepper to taste


In a small saucepan, melt 1 tablespoon of the butter over medium-low heat. Add the garlic and shallots, cover, and cook without stirring until translucent, about 3 minutes. Add the black bean sauce, wine and soy sauce and mix well.


Increase the heat to medium-high and reduce the liquids by two-thirds. Remove the pan from the heat and whisk in the remaining butter by tablespoons.


Add the rice vinegar and black pepper gradually until the sauce has a subtle acidic tang and a gentle "bite."


Serve over seared shrimp, pork or chicken.

It's a Southern Thing: Chow Chow Relish

I recently posted the following as my Facebook status update: "I have become a Southern woman of a certain age." Now, not literally...but I found myself canning (canning!) a batch of that Southernest of condiments: chow chow.

But there's more to the story...

I recently tried this recipe for fried green tomatoes. Well, it seems one can't just buy two green tomatoes at the farmers market as the recipe calls for. So I found myself with four or five "extras" sitting on the counter. I wondered what to do with them and my other half suggested I make chow chow like his grandmother used to make. Of course he had no recipe. Off to the Internet I went.

I found this recipe and after his taste test, he said it was spot on. The batch was so big, I went ahead and canned it (something I had never done before which turned out to be far easier than I anticipated). We gave it away so quickly that I found myself making a second batch the following week. This time I added two poblano peppers for a little more kick. It was a great call...I will now include it in the posted recipe.

Try it and see what you think. It's delicious on peas or beans, on sandwiches, in scrambled eggs...the possibilities are endless.

Chow Chow
Makes 5 1/2 pints.

5 green bell peppers
5 red bell peppers
2 large green tomatoes
2 large onions
2 poblano peppers, halved and seeded
1/2 small cabbage
1/4 cup pickling salt
3 cups sugar
2 cups white vinegar (5% acidity)
1 cup water
1 tablespoon mustard seeds
1 1/2 teaspoons celery seeds
3/4 teaspoon turmeric

Chop first 5 ingredients.*

Stir together chopped vegetables and salt in a large Dutch oven. Cover and chill 8 hours. Rinse and drain; return mixture to Dutch oven. Stir in sugar and remaining ingredients. Bring to a boil; reduce heat, and simmer 3 minutes.

Pack hot mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims.

Cover at once with metal lids, and screw on bands.

Process in boiling-water bath 15 minutes.

* Although our grandmothers didn't have one, an alligator chopper makes this recipe much easier.

Tomato-Leek Pie

As I mentioned recently, tomatoes are ubiquitous in our kitchen these days. It's one of the things that enables me to put up with the ridiculously hot summer days that we are subjected to here in North Texas.

Here's a recipe from Southern Living, always a good resource for "down-home" recipes utilizing fresh produce. It combines fresh tomatoes with buttery leeks and a tangy topping...all baked in flaky pastry. A great combination.

A couple of suggestions: Next time I make it (and there WILL be a next time), I might increase the amount of Parmesan/mayo topping. You might substitute onion for leeks if you had to, but the leeks add a great herbal quality. And... try to use the entire pie at one meal. It can get a bit soggy if you reheat it in the microwave the next day for lunch.

Food/Wine Pairing: We didn't try this, but I was struck as I tasted this dish, that a crisp Sauvignon Blanc would be perfect with this. As it usually is with most fresh tomato dishes.

Tomato-Leek Pie
From Southern Living magazine.
Makes 6 servings.

1/2 (15-oz.) package refrigerated piecrusts
2 medium-size red tomatoes
2 medium-size yellow tomatoes
1 green tomato
1/2 teaspoon kosher salt
1 medium leek
2 tablespoons butter
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
1/2 cup light mayonnaise
1 large egg, lightly beaten

Preheat oven to 450°.

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.Bake at 450° for 8 to 10 minutes or until golden brown. Remove from oven, and let cool 5 minutes. Reduce oven temperature to 375°.

Cut tomatoes into 1/4-inch slices. Place tomatoes on a paper towel-lined wire rack. Sprinkle tomatoes with kosher salt. Let stand 20 minutes. Pat dry with paper towels.

Remove and discard root end and dark green top of leek. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand. Thinly slice leek.

Melt butter in a large skillet over medium heat; add leek, and sauté 3 to 5 minutes or until tender.

Layer leek on bottom of prepared crust. Top with tomato slices, and sprinkle with pepper. Stir together cheese, mayonnaise, and egg in a medium bowl until blended. Spread cheese mixture over top of tomatoes.

Bake at 375° for 30 minutes or until thoroughly heated. Let stand 10 minutes. Garnish with parsley leaves, if desired.

Food/Wine Pairing: Although we did not try this, I bet a Sauvignon Blanc would be perfect with this...as it would be with most fresh tomato dishes.

Pea and Parmesan Ravioli

This was the second course at the wine dinner in June. I served three ravioli apiece. Increase that number to 5 or 6 and you have a wonderful light summer meal.

Pea and Parmesan Ravioli
From Gourmet magazine.
Serves 4-6. (Makes about 32 ravioli.)

2 2/3 cups frozen peas (3/4 pound)
1/3 cup grated parmigiano-reggiano plus additional for serving
2 teaspoons chopped mint
About 64 dumpling or wonton wrappers (I bought fresh pasta sheets from a local pasta maker and then use my handy ravoili press.)
3/4 stick unsalted butter, melted

Cook peas in boiling salted water until just tender, 3 to 4 minutes. Drain and cool, then purée in a food processor. Stir in cheese, mint, and 1/2 teaspoon each of salt and pepper.

Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then place a second wrapper on top and seal, pressing out any trapped air. Repeat with remaining wrappers and filling, keeping ravioli covered as you work.

Boil ravioli in 2 batches in a pasta pot of salted boiling water until tender, 2 to 3 minutes per batch, removing with a slotted spoon. Drizzle with butter and sprinkle with cheese and pepper.

Creole Marinated Tomatoes

I seem to have tomatoes coming out of my ears. (And squash also, but that's for another posting.) When I walk up to Lemley's produce stand at the Dallas Farmers Market, I want to do the right thing. So I ignore the red-skinned beauties set in glowing stacks up on the table and point to the bushel baskets of "overripes" on the concrete floor. They're a great deal, and except for the occasional blemish or a couple that truly ARE overripe, perfectly acceptable.

Trouble is we can't eat them all fast enough. Especially when I end up with another big bag of the golden ones also. Therefore, tomato recipes are quite welcome right now.

This is a great one. Sure, we've all thrown some cut-up tomatoes into a mixture of olive oil and vinegar. Perfectly delicious. But marinating them in this tangy, sweet, herbal Creole-inspired mixture provides a wonderfully complex salad that would be a great side dish or a wonderfully healthy snack.

Creole Marinated Tomatoes
From Bon Appetit magazine.
Makes 8 servings.

3 pounds large tomatoes, cored, each cut into 6 wedges
4 large green onions, thinly sliced
2 tablespoons chopped fresh parsley
1 cup extra-virgin olive oil
3/4 cup unseasoned rice vinegar
2 tablespoons (packed) dark brown sugar
1 celery stalk, thinly sliced
2 large garlic cloves, thinly sliced
1 tablespoon chopped fresh oregano
1 1/2 teaspoons chopped fresh thyme
1 teaspoon hot pepper sauce
1 teaspoon finely grated lemon peel
1 teaspoon salt
1 teaspoon freshly ground black pepper

Combine tomatoes, green onions, and parsley in large bowl. Combine oil and all remaining ingredients in heavy medium saucepan. Stir over medium-low heat until sugar and salt dissolve, about 1 minute. Stir warm marinade into tomato mixture. Chill at least 4 hours and up to 6 hours.

Wine Dinner Extravaganza 2009

It was time. The entire clan was to be gathered here in Dallas, so it was time for a wine dinner. These have become an annual affair, born of my need a decade ago to share some semi-expensive bottles of wine. I was single at the time and didn't want to drink them myself. There are always fun, and, if I do say so myself, I have become very good at planning, organizing and executing a great evening of food and wine.

Here's the report on the latest edition:

First Course:
Bruschetta with House-Made Ricotta. Lemley’s Farm Tomatoes and Zip Code Honey
Butter-Poached Shrimp with Basil Cream
Broiled Mussels with Spicy Breadcrumbs
paired with
Schramsberg Brut, Napa Valley, 2003

I always start with sparkling wine, This year, in tribute to our recent Napa trip, we served a California powerhouse. The three little nibbles played off the complexities of the wine...toasty, sweet, creamy...the list goes on and on.

Second Course:
Pea and Parmesan Ravioli
paired with
Venge Champ des Fleurs Proprietary White, Napa Valley, 2008

This was all about tangy. Herbal filling stuffed in fresh pasta with just a touch of butter. And the wine was perfect. A white blend from a wonderful "boutique" winery in California.

Third Course:
Grilled Aged Gouda and Membrillo Sandwiches
paired with
Stuhlmuller Reserve Chardonnay, Alexander Valley, 2006

Kicked-up grilled cheese with a rich and creamy Chardonnay. That's heaven.

Fourth Course:
Pork Tenderloin with Black Bean Butter Sauce
paired with
Venge Gladys’ Vineyard Syrah, Napa Valley, 2007

Simply-roasted pork tenderloin with a tangy sauce. Just the thing to play off a spicy Syrah.

Main Course:
Juha’s Farm Lamb Stew
paired with
Cliff Lede Cabernet Sauvignon St. Helena, Napa Valley, 2006

Big bold stew with big bold wine. Yum.

Cheese Trio:
Jasper Hill Constant Bliss (Vermont, cow’s milk), Walserstolz (Austria, cow’s milk), Point Reyes Blue (California, cow’s milk)
paired with
Viansa “La Nebbia” Nebbiolo, Sonoma County, 2005

I love cheese before dessert. And this was a nice mix of creamy, sharp and tangy. Alongside we served a nice earthy dry red wine from one of my favorite wineries in Sonoma County, California.

Dessert:
Seared Black Mission Figs and Lemley’s Farm Peaches with Balsamic Reduction and Crème Fraiche

This is a perfect summer dessert. And it was the perfect ending to a wonderful meal.

Cocktail of the Week: Summer Sangria

Have you noticed? It's HOT! So hot that I break a sweat shaking a cocktail...

Here's the solution. Make a big pitcher of this delicious stuff to work on all week. It's tart and sweet and refreshing.

Summer Sangria
Adapted from a Food Network recipe.
Makes 12-16 servings.

1 orange, sliced
1 lime, sliced
1 apple, cored and sliced
1 bottle red wine (This is not the place for a big Cab. Try a fruity Pinot Noir.)
2 cups white rum
1/2 cup orange liqueur, like Cointreau
1 1/2 cups orange juice
3/4 cup pomegranate juice
1/4 cup simple syrup
Club soda

Place the orange, lime and apple in a large pitcher. Cover with all remaining ingredients, reserving the club soda.

Chill in the refrigerator for several hours. Serve in ice-filled goblets. Top with club soda.

Jalapeno Popper Macaroni and Cheese

We had the great good fortune of hanging out with some good friends at their gorgeous East Texas lakehouse one recent weekend. You know me...I had bugged our guests about what I could bring food-wise. They graciously said that all was taken care of. (And it was! Yummy brisket. Fantastic potato salad. BBQ chicken sliders. My mouth waters at the memory.)

That said...I was lucky enough across this recipe as I perused one of my "food" magazines before we hit the lake. A quick trip to the grocery store and some easy preparation led to this wonderful addition to the buffet.

(And, a word to the wise...I got inspired when I fixed some leftovers a couple days later. Jalapeno poppers are fired, right? So, where's the "breading" in this recipe? Problem solved. Sprinkle some breadcrumbs on top of the casserole before heating. Just watch them carefully so they don't get overbrowned.)

Jalapeno Popper Macaroni and Cheese
Serves 4-6.
From Everyday with Rachael Ray.

Salt and pepper
1 pound cavatappi (I used rotini and it was still wonderful.)
1 tablespoon olive oil
3 jalapeños, seeded and thinly sliced
2 serrano chiles, seeded and thinly sliced
2 cloves garlic, minced
1 1/2 cups milk
8 ounces cream cheese
2 teaspoons garlic pepper
2 cups shredded Monterrey Jack cheese (or substitute "Mexican Cheese blend" if that's all you can find)

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and return to the pan.

In a skillet, heat the olive oil over medium heat. Add the jalapeños and serranos and garlic and cook until tender, about 5 minutes. Add to the pasta.

Preheat the oven to 400°.

In a saucepan, combine the milk, cream cheese and garlic pepper. Cook over medium-high heat, stirring often, until smooth, about 5 minutes. Pour into pasta.

Stir in the Jack cheese and season with salt and pepper.

Transfer into a baking dish and bake until heated through and slightly brown on top, about 10 minutes. (Don't forget to add a sprinkling of breadcrumbs if you're so inclined. You can also turn the broiler on for 3-5 minutes to get an extra crispy layer on top.)

Sesame and Miso-Glazed Scallops

Here's an exotic shellfish recipe to pair with your favorite Chardonnay.

Sesame and Miso-Glazed Scallops
Serves 8.

Kosher salt
30 sea scallops, muscle removed
Freshly ground white pepper
1/3 cup mirin (sweet Japanese rice wine)
1 cup white miso paste
1/2 cup saké
1/2 cup sugar
1 tablespoon olive oil, for cooking scallops
1 tablespoon toasted pure sesame oil


Garnish: 1 tablespoon sesame seeds, toasted; 1 tablespoon black sesame seeds; 1 tablespoon fresh cilantro, chopped


Preheat the broiler. Dry scallops and season lightly on both sides with salt and shite pepper. In a small bowl, stir together the mirin and white miso paste. In a small saucepan, heat saké to a simmer;add sugar and stir to dissolve. Combine with miso mixture to form a glaze. Lightly coat a heavy flat-bottomed skillet with the olive oil and arrange scallops in the pan, being careful not to crowd them. Coat tops of scallops with glaze and place under the preheated broiler for 3 minutes, until the glaze begins to bubble and the scallops are partially cooked through. Remove the pan from the oven and carefully turn scallops glaze-side down in the same pan.


Return the pan to the oven and continue cooking until just cooked through, another 3 to 4 minutes. Remove and immediately turn the scallops glaze-side up.


To serve, place five scallops glaze-side up on each plate. Sprinkle with sesame seeds and cilantro and a dollop or two of the miso glaze.

Zucchini and Yellow Squash Gratin

Zucchini seems to inspire jokes like this one....

What's the perfect zucchini recipe?

1 bushel zucchini
1 raincoat
1 pair of sunglasses
A moderately fast car

Directions:Go to a busy parking lot. Drive around until you find an unlocked car. Put the zucchini in the back seat and drive away FAST before you are discovered!

Why? Beacuse it seems to be so easy to grow. While folks struggle to have their tomatoes set, their cucumbers avoid bitterness and their onions rot, zucchini takes over the garden.

No worries! If you're lucky enough to have this "problem," prepare a great dish like this one:

Zucchini and Yellow Squash Gratin
Makes 4 servings.
From Martha Stewart's Everyday Food.

2 tablespoons butter
2 medium zucchini (about 7 ounces each), sliced crosswise one inch thick
2 medium yellow squash (about 7 ounces each), sliced crosswise one inch thick
2 shallots, minced
2 garlic cloves, minced
Kosher salt and freshly ground pepper
1/2 cup heavy cream
1 cup panko (or regular breadcrumbs)
1/2 cup grated Parmesan cheese

Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.

Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and cup Parmesan.

Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.

Crab Salad with Wonton Crisps and Lime

My other half HAS to have something crunchy with every meal. To the point that he has to have a handful of potato chips along with a gourmet meal I have prepared. But I can outfox him with a recipe like this. Gourmet and crunchy...perfect. (And if you can sacrifice and not have the fried chips, the salad itself is wonderfully healthy.)


Crab Salad with Wonton Crisps and Lime
From Gourmet magazine.
Serves 8.


For wonton crisps:
8 square wonton wrappers, thawed if frozen
About 6 cups vegetable oil


Halve each wonton wrapper to make 2 rectangles, then halve each rectangle diagonally to make 2 triangles. Heat 1 1/4 inches vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until thermometer registers 360°F. Gently lay 4 triangles on oil (do not drop in, or triangles will lose their shape) and fry, turning over once, until just golden, 15 to 30 seconds total.


Transfer with a slotted spoon to paper towels to drain and season with salt. Fry remaining triangles in same manner.


For crab salad:
1 teaspoon finely grated fresh lime zest
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 tablespoons olive oil
1 lb jumbo lump crabmeat, picked over
2 celery ribs, cut into 1/4-inch dice
1/4 cup thinly sliced white and pale green parts of scallions

Whisk together zest, juice, salt, and pepper in a bowl until salt is dissolved, then add olive oil, whisking until combined well.

Add crab, celery, and scallions to dressing and toss gently to combine.

Serve crab salad in martini glasses topped with wonton crisps.

Mussels: Theme and Variations

When I posted this recipe for mussels recently, I mentioned that I don't even use a recipe very often any more. That's because that recipe and the one I've posted below showed me the basics. Now I can riff on that process with ingredients I have on hand or try new and different combinations every time I fix up a pot of these delicious shelled creatures.

Here's my technique:

Sauté your veggies.
In the pot you're using to cook your mussels, heat a tablespoons or two of olive oil. Add two or three veggies and saute for a couple of minutes. Of course, the obvious suspects are garlic and chopped onion, but you can also get exotic with jalapeño, red bell pepper, thinly sliced fennel, ginger, or your other favorites. After these sauté for a few, you could also add some diced tomato for a minute or two. Just think about your favorite flavor combos and experiment away.

Add the aromatics and spices.
Depending on what you're aiming for, you might use any variety of dried herbs. Oregano, thyme, Italian herb seasoning, crushed red pepper, chili powder, cumin, saffron, curry powder. Again, get creative. You'll just want to follow a theme throughout....more on that in a minute.

Time for the liquid.
Since you're essentially steaming the mussels, you need liquid. But not just water...you wnat something that will add another layer of flavor. Lots of recipes call for white wine and that's always a great choice. But you can get more exotic than that. I've used rosé wine. Even sparkling wine. But you could also go with beer. Dry sherry. And there are plenty of non-alcoholic options as well. Chicken, fish or vegetable stock. A can of tomatoes with their juice. Even coconut milk (yuck) for you real exotic types.


Dump in the mussels.
Make sure the mussels are all closed (discard those that aren't) and dump them in. They cook for about five minutes. This time, you discard those that are still closed.


Gild the lily.
A little greenery is always nice at this point. A handful of coarsely chopped parsley or basil. Even some baby spinach. Adds a nice color and texture to your final dish. Now all you need is that crusty bread I mentioned.

Keep with a theme.
Don't confuse your tastebuds by getting too creative. Think of a flavor profile and play within that category. For example, you can go Italian with onion and garlic, tomato, oregano and white wine. Or Southwestern with onion, garlic, red pepper, cumin, and tomatoes in their juice. get the idea? (One of my most successful experiments involved a little diced chorizo sausage, roasted red pepper, garlic, saffron, smoked paprika and a Spanish white wine. Delicious.)

If you're still worried about your improv skills, try this recipe from Food and Wine magazine inspired by the cooking of Galicia, a rugged coastal region in northwestern Spain. It will give you the basics. Then go for it.

Mussels in Sailor's Sauce
Makes 4 servings.

1/4 cup extra-virgin olive oil
1 small onion, chopped
2 medium garlic cloves, finely chopped
1 jalapeño, finely chopped
1 large tomato—peeled, seeded and coarsely chopped
1/2 teaspoon dried oregano, lightly crumbled
Large pinch of Spanish saffron, lightly crumbled
1/2 teaspoon all-purpose flour
1/2 cup dry white wine, such as Albariño
2 pounds mussels, scrubbed and debearded
1/2 cup fish stock or bottled clam juice
2 tablespoons finely chopped flat-leaf parsley
1 1/2 teaspoons fresh lemon juice
Crusty country bread, for serving

In a large, heavy saucepan, heat the olive oil. Add the onion, garlic and jalapeño and cook over moderately high heat, stirring, until softened, about 3 minutes. Add the tomato, oregano and saffron and cook for 1 minute, stirring. Sprinkle the flour over the vegetables and stir it in. Add the wine and mussels, cover the pan and cook, stirring, for 1 minute. Add the fish stock, parsley and lemon juice and cook over high heat, stirring, until the mussels open, about 5 minutes.

Discard any mussels that do not open. Transfer the mussels and their sauce to deep bowls. Serve at once with crusty bread to soak up the sauce.

Crab Quiche

I've always believed that real mean DO eat quiche. Especially when it's as delicious as this one. Add a green salad and a glass or two of your favorite crisply dry white wine, and it's bon appetit time.

Crab Quiche
Makes 6-8 servings.
(And it's delicious the next morning for breakfast.)

1 pie crust
8 ounces fresh lump crab meat
3 ounces grated Swiss cheese
4 eggs
2 cups milk or cream
1/3 cup minced onion
1 teaspoon salt
1/4 teaspoon cayenne pepper
Dash of ground nutmeg
1 tablespoon chopped flat-leaf parsley

Preheat oven to 425°.

Place pastry in bottom and sides of a 9-inch pie plate. Crimp edges.

Over the pie crust, sprinkle the crab meat and grated cheese. in a large bowl, beat the eggs, milk, onion, salt and cayenne until blended. Pour mixture over crabmeat and cheese. Sprinkle with parsley.

Place pie plate on a cookie sheet on middle rack of oven. Bake at 425° for 15 minutes, then reduce heat to 350°. Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven and let cool 10 minutes. Serve warm.

Warm Wild Mushroom Salad with Black Truffle Vinaigrette

If you're looking for a new and different side to go with the steak you're throwing on the grill tonight, here's your solution. It goes well with other simply prepared proteins as well...salmon, tuna steak, veal chop or pork tenderloin. Splurge on the truffle oil. It's totally worth it. Yum.


Warm Wild Mushroom Salad with Black Truffle
Makes six servings.


2 tablespoons sherry vinegar
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 cup white or black truffle oil
Kosher salt
Freshly ground pepper to taste
1 tablespoon unsalted butter
1 pound mixed mushrooms, including shitake, button and cremini, stems trimmed and thinly sliced
1 small shallot, peeled and finely chopped
2 tablespoons finely chopped chives
8 cups mixed baby lettuces, washed and dried


Whisk the sherry vinegar, balsamic vinegar and mustard in a small bowl. Slowly whisk in the truffle oil until emulsified.


Melt the butter over medium heat in a medium skillet until it foams. Add the mushrooms and shallot and cook, stirring, until warmed through and slightly tender, about 3 to 4 minutes. Transfer to a mixing bowl, add half of the chives and toss with half the vinaigrette to coat. season with salt and pepper and cover loosely to keep warm while preparing greens.

In a large bowl , toss the greens with the remaining vinaigrette and chives, and distribute among six salad plates. Top with the warm mushrooms and serve immediately.


Food/Wine Pairing: While a nice California Cabernet is usually my go-to wine with a steak, here the mushrooms cry out for Pinot Noir. And if you're splurging on the truffle oil, might as well have a top-notch bottle of wine. Two of my favorite Pinot Noirs are Goldeneye and Belle Glos (try the Telephone and Clark Vineyard). Both are well-worth the $50 they cost. Cheers...

Hash Brown Potato Casserole

This is much like the infamous "Mormon Potato Casserole" served up at buffet pot-luck dinners. It would also be perfect at your next brunch.

Hash Brown Potato Casserole
Serves 10-12.

1/2 cup butter
1 pint sour cream
1/2 cup shredded cheddar cheese
1 can cream of mushroom soup
1/3 cup diced onion
1/3 cup diced green bell pepper
1/3 cup diced red bell pepper
1 pound frozen hash brown or O'Brien potatoes, thawed

In a small saucepan, heat the soup and butter until the butter is melted and well-combined. Blend in the rest of the ingredients and stir in the potatoes. Place in a 9x13 glass baking dish that has been sprayed with non-stick cooking spray.

Bake at 350° for 45 minutes to 1 hour.

Peach Pound Cake

Peaches are abundant at the farmers market right now. Here's a GREAT way to use them. It was a real hit at the lakehouse this Fourth of July weekend. Delicious for dessert and quite tasty for breakfast also. Make it extra peachy with some diced peaches and whipped cream on top if you'd like. (Thinking about it, it might love a drizzle of amaretto instead.)

Peach Pound Cake

1 cup butter, softened
2 cups sugar
6 eggs, at room temperature
1 teaspoon vanilla
1 teaspoo