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, stemmed 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 stockpot 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 finished 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.