Red Velvet Cookies

Currently sitting on my desk at work - SIN!!

Is there any food that sounds more sinful than red velvet cake?  Red - the color of sin.  Velvet - such a  sensual fabric, it is sure to be sinful...  Cake - delicious, delicious sin.

Red velvet cake has been big in the south for many years, and lately, red velvet cupcakes have been driving the ridiculous cupcake obsession in America.  This, friends, is even better. 

Red. Velvet. Cookies.

How could red velvet cake have been improved?  By making it a cookie.  Cookies are the best.  Which is what I have done.  Make hundreds, eat them all, and wallow in sin.


Cookies:

• 5 cups flour
• 1/2 cup unsweetened cocoa powder
• 2 ½ tsp. baking Soda
• 1 ½ tsp. salt
• 1 tsp. ground cinnamon
• 2 cups unsalted butter, softened
• 2 cups granulated sugar
• 2/3 cup packed brown sugar
• 4 eggs
• 2 oz. bottle red food coloring
• 2 tsp. vanilla
• 1 tsp. lemon juice

1. Combine flour, cocoa powder, baking soda, salt and cinnamon. Set aside.
2. Beat butter until light and fluffy. Beat in sugars until smooth. Add eggs, food coloring, vanilla and lemon juice. Beat just until combined.
3. Add flour mixture and beat just until combined.
4. Place tablespoon-size balls of dough 2 inches apart on ungreased cookie sheets.
5. Bake at 350 for 10 – 12 minutes. Edges will be set, but centers will still be soft. Cool on wire racks. Cooled cookies may be iced with cream cheese frosting.

Frosting:

• 8 oz. cream cheese, softened
• ½ cup butter
• 2 tsp. vanilla
• 5 – 6 cups confectioners sugar

1. Cream butter and cream cheese together until light and fluffy.
2. Add vanilla and confectioners sugar, 1 cup at a time, until frosting is slightly dry but still smooth.
3. Frost cookies.

Crème de Menthe Brownies

Now, sometimes when we say "perennial favorite", what we really mean is "we've had these before, and I'm just overstating their importance to get you to like them." 

That is not the case with the crème de menthe brownies.

They are an ABSOLUTE NECESSITY at our Christmas party.  There is a good chance that there would be open revolt if they weren't there: candy canes carved into jailhouse shivs, sugar cookie throwing stars, pointsetta projectiles...  They. Are. That. Good.

 

For Brownies:

• 1 cup sugar
• ½ cup butter
• 4 eggs
• 1 ½ cups flour
• ½ tsp. salt
• 1 16oz can Hershey’s Chocolate Syrup
• 1 tsp vanilla

1. Preheat oven to 350°.
2. Cream sugar and butter until light and fluffy.
3. Add eggs, flour, salt, chocolate syrup and vanilla and mix well.
4. Pour into a greased and floured 13x9x2 baking pan. Bake at 350° for 30 minutes. Cool in pan.

For Frosting:

• 2 cups confectioner’s sugar
• ¼ cup butter
• 4 Tbs. Green Crème de Menthe

1. Mix one cup sugar with butter and liqueur.
2. Add up to one additional cup of sugar and beat until it is spreading consistency.
3. Spread on cooled brownies.

For Glaze:

• 1 cup semi-sweet chocolate chips
• 6 Tbs. butter

1. Melt together in microwave or double boiler.
2. Cool a bit and spread on cake, covering it completely so that the green frosting is a special seasonal surprise.
3. Cut into little squares and serve.

If your family and friends are anything like ours, these will go QUICKLY.  Make a whole bunch!!

Sweet Potato Souffle

So it seems that I owe you all two more recipes.  SO BE IT THEN!

First, we have a delicious side dish, perfect for your holiday buffet or intimate dinner.  Even better, you can fully assemble the dish, and refrigerate uncooked overnight, thus eliminating the need to bring out the mixer the day of the party!  Make-ahead and delicious?  Perfect.

 

• 3 cups cooked, mashed sweet potatoes 
• ½ cup sugar
• 1/3 cup milk
• 2 eggs
• 1 tsp. vanilla
• ½ cup butter, melted

Combine all with electric mixer. Put in 13 x 9 in. pan

Topping:

• 1 cup light brown sugar
• 1 cup chopped nuts
• 1/3 cup flour
• 1/3 cup melted butter

Sprinkle topping over sweet potato base.

Bake at 350 for 25 – 30 minutes

Pea and Peanut Salad. Really.

OK people, for my second recipe today, I will post the EASIEST RECIPE I'VE EVER POSTED.  Four ingredients.  No cooking.  A moderately-well-trained gibbon could make this recipe.  And yet, it is routinely the most-requested recipe from my family's large Christmas party.  This baffles the whole family, but, I guess, sometimes simple is good!

Also, this recipe makes a whole lot of peas.  Make it for a group.  Or make sure you're reeeeally hungry!

• 6lbs Frozen peas
• 1 large red onion, chopped fine
• 1 large jar of dry-roasted peanuts
• Just enough Miracle Whip to get it to stay together 

1. MIX TOGETHER IN A BOWL!  Really.  It is that easy.  You don't even have to thaw the peas.  Make sure to store in the fridge.

Peanut Butter Blossoms

Yes folks, I realize that I neglected to post yesterday.  I'm dealing with a fairly wicked cold at the moment, and it has me all messed up.  To make it up to you, I'll post twice today.  How does that sound?

First off, more cookies!  These are the ultimate kid cookie.  Unless that kid happens to have a peanut allergy, in which case he/she will enjoy these cookies immensely for around 25 seconds before going into anaphylaxis. 

Epipens at the ready?  OK, here we go!

• 16 oz Hershey Kisses (96), unwrapped
• 1 cup shortening
• 1 ½ cups peanut butter
• ⅔ cup packed light brown sugar
• ⅔ cup granulated sugar
• 2 eggs
• 4 Tbs. milk
• 2 tsp. vanilla extract
• 3 cups all-purpose flour
• 2 tsp. baking soda
• 1 tsp. salt
• Granulated sugar for rolling

1. Preheat oven to 375°.
2. Remove foil wrappers from Hershey Kisses (DO THIS BEFORE COOKIES GO IN THE OVEN).
3. Beat shortening and peanut butter in large bowl until well blended.  Add ⅔ cup granulated sugar and brown sugar; beat until fluffy.  Add eggs, milk, and vanilla; beat well.
4. Combine flour, baking soda, and salt.  Gradually mix into peanut butter mixture.
5. Shape dough into 1-inch balls.  Roll in granulated sugar, place on ungreased cookie sheet.
6. Bake 8-10 minutes or until lightly browned.  Immediately press one Hershey Kiss into the center of each cookie (cookie will crack around edges).  Remove from cookie sheet to wire rack and allow to cool completely.  Makes approx. 8 dozen.

Pecan Balls

Of course the first holiday recipe is going to be a Christmas cookie. Obviously.

These particular cookies look like little snowballs - double-coated in powdered sugar. This means, however, that they also make a mess when you eat them, so they are to be avoided when wearing black clothing, or else you'll look like a coke fiend instead of a cookie monster.

Now, on to the cookies!

• ½ cup sifted confectioners sugar, plus additional for dusting
• 1 cup soft butter
• 2 tsp. vanilla
• 2 cups sifted flour
• 1/4 tsp. salt
• 2 cups finely chopped pecans

1. Cream sugar and butter thoroughly. Blend in remaining ingredients, making sure to blend well.
2. Chill dough for a short time.
3. Shape dough into balls, the size of large marbles. Place on greased cookie sheets and bake at 350 until just brown, about 15 minutes. Be careful not to overbake, or cookies will crumble.
4. Remove from pan and immediately roll hot cookies in additional sifted confectioners sugar. When cookies have cooled, roll in sugar again. You will use about 2 cups of sugar for rolling.

 

 

 

'Tis the Season

Well folks, it is that time of year...  It is finally cold, and I FINALLY get to put up holiday recipies.  So, I herefor pledge to put up one holiday recipe a day until Christmas!!  Promise!!

Ooo hey!

Look! At some point, while I wasn't paying attention, I reached 3,000 hits. You all are awesome. Thank you!!!

Panko & Mustard Haddock - Quick and Easy (and Healthy)!

So folks, remember how I said I was going to post more often? Heh. About that... I swear, I'm not consciously shirking by responsiblogities... Life gets in the way sometimes.

Anyhoo, yesterday, after a long day at work, I was to swing by the grocery store on the way home and pick up some salmon for dinner. Evidently, and I feel like I should have known this, salmon isn't in season right now, because it was like $14/pound, even for the farm-raised, non-organic type. Thus, I surveyed my options - and it being 10 minutes before the fish counter closed for the night, I surveyed them quickly:

Snapper? meh
Cod? cheap, but obviously previously frozen and didn't look especially good
Tilapia? might as well eat paper. flavorless. funless.
Catfish? too fatty/oily/stanky
Haddock?

Hmm... Haddock... An easy-to-love, mild, white ocean fish, this haddock was line-caught in Iceland, which is listed as sustainably-fished on the Monterey Bay Aquarium Seafood Watch website (which I strongly encourage any seafood fans to check out)! And $5.99/lb? Perfect!

I purchased 4 fillets, grabbed some asparagus to roast as a side dish, and headed home. While at a red light, I called home and told the fam to find the broiler pan and turn the oven to 400 degrees. And then I cooked:

• 4- 1/2lb haddock fillets
• ~1/4 cup Dijon mustard
• Salt, pepper, and garlic powder, to taste
• 1 tsp rosemary leaves, chopped fine (fresh is best, dried is fine)
• ~1/4 cup Panko bread crumbs
• ~2 Tbs Grated Parmesan cheese
• Non-stick spray

1. Preheat oven to 400 degrees. Line the bottom of a broiler pan with tinfoil, and spray the top section with non-stick spray. NB: Whenever I bake fish, I prefer to do it on a broiler pan, so that the fish doesn't sit in liquid while it cooks.
2. Pat the fish dry, and lay it skin-side-down on the broiler pan. Spread the mustard thinly over the fish. Season with salt, pepper, garlic powder, and rosemary.
3. Sprinkle Panko and Parmesan on fish, until the fillets are just covered. The mustard should make it stick to the fish. Spray the Panko-covered fish lightly with non-stick spray.
4. Cook at 400 degrees for 10-15 minutes, or until the Panko is lightly browned. Serve hot.
   

Corn Chowder Salad

Photo courtesy of foodandwine.com

Hello everyone! Yes, yes, I know, it has been a ridiculously long time since I've written. You've forgotten what I look like, and I can barely remember the sound of your chewing.

That was a little gross. My apologies.

So, I'm currently at the beach (be jealous), relaxing by the pool (more jealous), and I figured it was about time I got back on the blogging horse. (Coincidentally, there are wild horses here.)

Which brings me to today's recipe, which I made for the 11 of us at the house last night: Corn Chowder Salad.

Are you confused? Chowder salad?

Suffice it to say, this salad is everything you'd get in corn chowder, minus the liquid. Sweet corn, onions, potatoes, bacon, bell pepper... Delish! Now, I made some changes to how I made this dish: I par-boiled the cut potatoes, then sauteed them in the bacon fat to soak up all the juices.

By the by, I got this recipe from the most recent Food and Wine magazine, and it was submitted by Josh Kilmer-Purcell and Brent Ridge, the Beekman Boys!

• 4 thick slices of bacon (4 ounces), cut crosswise 1/2 inch thick
• 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
• 2 red bell peppers, cut into 1/2-inch dice
• 8 ears of corn, kernels removed
• 1 medium red onion, thinly sliced
• 1/4 cup cider vinegar
• 1/4 teaspoon crushed red pepper
• Salt

1. In a large skillet, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain.
2. Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the potatoes and cook over moderate heat until they start to brown, about 3 minutes. Stir and cook for about 2 minutes longer, until almost tender. Add the diced red peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes. Add the corn kernels and cook, stirring, until heated through, about 3 minutes.
3. Transfer the vegetables to a large bowl and stir in the onion, cider vinegar, crushed red pepper and bacon. Season the salad with salt and serve.

Some photos of what I'm growing this year...

Hello lovely readers!

I though that, since I haven't had the opportunity to do much cooking of late, I'd share some photos of what I'm growing this year.

Due to a lack of weekend time, my best-laid plans to construct raised 8'x4' vegetable beds went out the window in early April, and was replaced by a scaled-down container garden. I'm growing four types of tomatoes (all determinate varieties, which stay compact), zucchini, summer yellow squash, bush beans, snow peas, celery, beets, yellow onions, pickling cucumbers, arugula, and mesclun, along with basil, rosemary, parsley, sage, and two types of thyme (German and variegated lemon).

My family keeps asking how my "crop" is doing, so I asked my lovely younger sister (home from college for the summer) to use her prodigious photography skills and take some pictures! All photos in this post are (c) 2011 Kerry Flanagan.

The first tomatoes of the year


Sweet Basil (looks like some critter has been munching on this...)


Beets... Just greens now, soon to be tasty red morsels of yummyness.


Bush Beans - can't wait for fresh-picked green beans!

More to come soon!

Congratulations are in Order...

I would like to extend my congratulations to the newest James Beard Award-winning chef, Jose Andres. Chef Andres' flagship restaurant, Jaleo, is a DC institution, and is credited with starting the tapas movement. The food at Jaleo is outstandingly good (as are the libations; the Hendricks tonic I had there last year was mind-blowingly delicious and inventive), and Chef Andres deserves every award he can be given. Bravo!

Carrot, Parsnip, and Golden Beet Puree

I know it isn't the best photo... but it is damn tasty...

So readers, I know that in my last post, I expressed some, shall we say, dissatisfaction with root vegetables. After a long, cold winter chock-a-block with roasted root this and baked root that, you just want something fresh and light.

Well then, step right up, because this root veggie puree is as fresh and light as they come. And it couldn't possibly be any easier, thanks to the magical cooking powers of steam.

• 2 lbs carrots, peeled and chopped
• 1 lb parnips, peeled and chopped
• 1 lb golden beets, cleaned, peeled, and chopped
• 1 tsp salt
• 1 1/2 cups water
• 1 cup vegetable broth
  
• 2 Tbsp butter (optional)

1. In your favorite pot, fitted with your favorite steaming attachment, bring water, broth, and salt to a boil.
2. Add vegetables to steamer and cover. Steam until tender, 15-30 minutes, depending on the thickness of your veggies. Check liquid level periodically; if running low, add more water.
3. Once tender, pour veggies into a mixing bowl. Using a potato masher, pastry cutter, or other such implement, mash vegetables together. Pour in small amounts of steaming liquid to help puree come together (this will also add flavor and salt). If desired, mash in butter for a silkier texture. Serve hot.
   

Carrot Cake Cupcakes with Cream Cheese Frosting

Yes, I decorated them with little carrots. Yes, I'm a total tool. I embrace it.

Allow me to brag about my mother for a second:

My mother is an amazing cook. Imaginative, inspired, and passionate. While there isn't anything at which she is bad, cooking-wise, she truly excels at baking. From a very young age, my siblings and I would watch as she painstakingly decorated gorgeous from-scratch cakes for our birthdays, and every December, from Thanksgiving to Christmas, the house is filled with the smell of baking cookies, dozens of kinds, and dozens of each kind.

"So?" (you may say to your not-so-nostalgic self) "Plenty of people can bake."

This, readers, is true. Anyone can bake, really. Basic baking is just chemistry and following directions. But it takes a gift to elevate it to an art form.

There are two things that my mother makes better than anyone else on the planet. Trust me on this one. I've done my research. I've ordered these things at innumerable restaurants, and each time they pale in comparison. Many good meals have been ruined by sub-par desserts.

They are, in no particular order:

Carrot Cake

and

Key Lime Pie

The key lime pie recipe may make its way onto this website in the future... only time will tell. Today, I will provide a version of her recipe (I'm being selfish and keeping the true original for myself) that has been adapted for cupcakes.

For cupcakes:

• 2 cups sugar
• 2 cups cake flour
• 1 ½ tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1 ½ cups vegetable oil
  
• 4 eggs
• 3 cups grated carrots

1. Preheat oven to 350 degrees. Place paper cupcake holders into the cups of cupcake tins.
   
2. Sift together dry ingredients.
3. In separate bowl, mix oil with beaten eggs.
4. Add small amount of dry to wet, beating well after each addition, until combined.
5. Fold in grated carrots until combined.
6. Fill each cupcake holder approx 2/3 full with batter. Bake for 15-18 minutes, or until a toothpick stuck in the middle comes out cleanly. Remove from tins and allow to cool completely on cooling rack before icing. Makes approx. 2 dozen cupcakes.

For frosting:

• 1 stick (1/2 cup) butter, room temperature
  
• 2 8oz packages cream cheese, softened
  
• 2 tsp vanilla
• 1 lb powdered sugar

1. Cream butter and cream cheese in stand mixer. Add vanilla.
2. Add sugar in small amounts, beating well after each addition.
3. Pipe or spread on to cooled cupcakes.
4. Devour.

The Government Didn't Shut Down...

...but my motivation did! Sorry folks!

I'm sure you all know the feeling I've been having these past couple of weeks... You get home after a long day at work, having run a number of errands on the way home, and the last thing you want to do is dream up what to cook that evening. Times like these are why frozen pizza is a multi-billion-dollar industry!

(For the record, I find the best frozen pizza to be Freschetta Rising Crust cheese pizza.)

This day-in, day-out tedium of eating to survive (not to enjoy) is a rut we all fall in to at some point. I'm sure even Ina Garten (love her) orders Chinese delivery every now and again. However, there will always be something to break us out of our food shell.

For me, this week, that something is the upcoming Easter holiday. For you, it may have been Passover. Or the weather getting warm enough to grill again. Perhaps you saw some amazing looking artisanal cheese when your local farmer's market started back up. What ever it is, run with it! Spring is a time of delicious ingredients, a time for the return of fresh fruits and vegetables to the table. Let the food inspire you!

Like I said above, the coming Easter holiday has knocked me back in to food mode. Unlike many years, when I travel to see extended family, this year they are coming to me! Obviously, I've been fantasizing about this meal since January.

Over the next couple days, I'll be posting recipes that I will be making, or those that came in a close second to the final choices. I hope you all enjoy them!

Shut down, Eat Up! Italian Fritatta

OK folks. So, this first shutdown recipe costs $17.60 at my local Harris Teeter, and that is before I use my store discount card. It is also super-duper easy, and good for breakfast, lunch, or dinner!

Think of a fritatta as a quiche without a crust. Puffy, cheesy, and delicious. here we go!

• ~10oz thick cut bacon ($5.49 for 20oz package)
• 8 eggs ($2.99/dozen)
• 1 pint light cream ($2.89)
• 3 Tbs tomato paste with garlic and oregano ($0.89 for 6oz can)
  
• ~6oz shredded mozzarella cheese ($2.69 for 8oz package)
• ~1/2 bag frozen Italian vegetable medley ($2.65 for 12oz bag)

Not included in price (aka pantry staples):

• 2 tsp Garlic powder
• 1 tsp salt
• 2 tsp black pepper
• Nonstick cooking spray

1. Preheat oven to 375 degrees.
2. Cut bacon into lardons (for what a lardon is, click here). Spray oven-safe saute pan with nonstick spray and heat over medium flame. Add bacon and cook until crispy and fat is rendered. Remove bacon with slotted spoon, leaving fat in the pan.
3. Add vegetables to pan and saute in bacon fat until starting to brown.
4. Meanwhile, crack eggs and combine with cream in bowl. Add tomato paste, garlic powder, salt, and pepper. Whisk thoroughly to blend.
5. When vegetables are ready, reduce pan to low. Spread the vegetables evenly in the pan. Pour in ~1/2 of the egg mixture. Sprinkle all bacon and 1/2 cheese on top and let cook for ~1 minute to set the eggs slightly, then pour on the rest of the egg mixture and top with remaining cheese.
6. Turn off stove and place pan in oven for 10-15 minutes, or until your fritatta has gotten puffy and golden brown. Let cool slightly, slice like a pie, and serve.
   

So, about that bread line...

Aren't our bowler hats stylish?!

Well faithful readers, it looks like the US government is about to shut down until the crybabies (ahem, or one crybaby in particular) on Capitol Hill get their acts together and pass a continuing resolution for the budget for fiscal year 2011. Being a life-long DC-area resident and avid policy wonk, I know many, many Federal government workers who will be, in effect, furloughed (aka, vacay without pay).

Now, while one of my friends (a staffer for a House member from the Midwest, and who shall remain anonymous for fear of the guillotine), laughed heartily and said "LET THEM EAT CAKE", I'm thinking that many of these Federal employees are living a fairly meager existance in DC, the city with the third-highest cost of living in the country (behind Manhattan and San Francisco).

I feel for you, my friends. Having been, until recently, among the long-term unemployed, I understand the feeling of having a depleted savings and paying for groceries in spare change. Thus, I have decided to bring you some inexpensive edibles, all tasty, and all costing less than 20$ for 2 servings at DC supermarket prices.

Now, I will not be providing my recipe for my world-famous gruel (that's a joke, folks), but I will be exploring some great food staples that are also inexpensive (for example: eggs, chicken thighs, flank steak, and rice). And don't worry, I promise everything will be tasty!

N.B.: I will not include spices in the pricing of my meals, so if I use one you don't have around the kitchen, write me, and we'll work out another option!

Please sir, can I have some more?

PS: None of these recipes will involve tea in any way, shape, or form. I promise.

What do you want to see?

Hello dear readers!

So, I have a fairly light schedule at work this week before I head up to Poughkeepsie, NY this weekend to see my baby sister at college, so I'm hoping to throw down a couple good posts. What do you want to see on here (aside from more frequent posts)... Any requests?

Spring Piccolini with Broccoli Rabe, Asparagus, and Sweet Peas

A few nights ago, I had a fabulous dream.

I was grocery shopping (I know, how mundane, even in my dream life), and I was in the produce section. There, ahead of me, between the beet greens and the parsnips, was one lonely bunch of broccoli rabe (pronounced rahb). "How delicious", thought dream-Billy!

I reached out to grab it, and as my hand met the veg, so did another hand! I turn to my right, and standing there, holding the same bunch of veg as I, is my perfect man. Tall... dark hair... blue eyes... I melt. But not enough to let go of the broccoli rabe.

We laugh uncomfortably. I introduce myself; he replies that his name is Rob.

Naturally, I make an adorable joke about robbing Rob of his rabe. He laughs. I laugh. I invite him home for dinner... and we lived happily ever after. Or at least that's how I'm saying it ended.

Anyhoo... Back to the food.

Broccoli rabe, also known as rapini, is a delicious member of the Brassiceae family of veggies, who also bring us broccoli, cauliflower, cabbage, and turnips. It is grown year-round, which is why I turn to it now, in the early spring, when I am so effing sick of root vegetables that I want to scream at the next potato I see.

Broccoli rabe has a pleasing, nutty-yet-somewhat-bitter taste. The leaves, stems, and florets (like mini-broccoli) are good fer' eatin'.

Now, on to the recipe!

• 1 1/2 lbs of dried piccolini pasta (if you cant find piccolini, ziti or penne will do)
• 1 large bunch broccoli rabe (~1 lb)
• 1 bunch asparagus spears
• 1 large white onion
• 2 cups frozen peas
  
• 1 heaping Tbs chopped garlic
• 1 cup heavy cream
• 1 cup half and half
• 1 1/2 cups chicken stock
• 1/2 cup white wine
• 3 Tbs butter
• 1/4 cup olive oil
• 1 cup + 1/2 cup grated Parmesan cheese
• 1/2 cup Panko bread crumbs
  
• 1/2 tsp ground nutmeg
• Salt
• Pepper

1. Vegetable prep: Chop onion. Cut off woody bottoms of broccoli rabe and asparagus. Chop broccoli rabe into ~1-inch lengths, or roughly bite-sized pieces. If asparagus is thin, chop into 1-inch lengths; if it is thick, chop into 1/2-inch lengths.
2. Preheat oven to 425 degrees.
3. Place large, oven-safe saute or paella pan on the stove top. Add butter and oil and heat over medium heat. Once hot, saute onions until just soft, 2-3 minutes. Add broccoli rabe and asparagus and saute. Rabe will wilt and shrink. Add garlic. Saute over medium heat for 4-6 minutes, stirring occasionally, until the rabe leaves are wilted and other veggies are bright green.
4. In separate pot, bring ~4 qts water to a boil. Add a liberal pinch of salt and pasta. Cook until slightly underdone, approximately 1 minute shy of package directions. Drain.
5. To saute pan, add peas, wine, and chicken broth. Bring to a boil and let reduce for 2-3 minutes.
6. Stir in cream and half and half. Bring to boil. Add nutmeg, salt, and pepper. Stir in 1 cup Parmesan cheese.
7. Add pasta to saute pan and mix with vegetables until evenly incorporated. Sprinkle Panko and remaining cheese over top of pasta/veggie mixture.
8. Place in preheated oven for 5-10 minutes, until the top is crusty and browned. Serve hot.
   

Irish Soda Bread - My Great Grandmother's Recipe

Happy Saint Patrick's Day to all!

Now, avid readers, I know that I have been shirking my updating responsibilities, but my new job has been keeping me ridiculously busy (in a good way). I will do my best to be more blog-conscious!

Irish soda bread, or Irish bread, as my family calls it, has been our tradition since before I can remember. Every March, we make tons of it to give to friends and take in to work. I know it was a hit in my office this morning!

So, without further ado, here it is, my Irish great-grandmother's recipe!

• 4 cups all purpose flour
• ¼ cup sugar
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 1 box raisins (~15oz)
• 2 eggs
• Buttermilk
  

1. Preheat oven to 350 degrees.
2. Mix all dry ingredients together by hand.
3. Break 2 eggs into a 2-cup measure and beat with a fork. Add enough buttermilk to total 2 cups. Stir to incorporate eggs into liquid mixture.
4. Pour wet into dry and mix all together by hand. Batter will be stiff.
   
5. Put into a greased round heavy pan (use butter or cooking spray). I use old frying pans with the non-oven-safe handle removed.
   
6. Bake at 350 for 1 hour. Cool on rack.
   

Curried Chicken Salad, My Way

And now, its time for another episode of Billy's Confessions


Confession: I hate mayonnaise. Hate. With the fiery passion of a thousand burning suns.

Its gross. Every time I see it, I recall the remnants of liposuction from some Discovery Health Channel special.




Now that you've completely lost your appetite, I have a solution!

I make my chicken salad using my absolute favorite condiment: sour cream.

Tangy, luscious sour cream. Oh how I love thee. When it gets warmer, I will attempt to make sour cream ice cream. Really. But for now, on to the chicken salad!

"Dry" ingredients:

• 2 cups poached chicken, chopped into small pieces (N.B.: this is a great way to use the chicken left over from making my chicken stock recipe!)
• 1 cup grapes, halved (you can use red or green, depending on preference. I prefer the taste of green, but red looks better.)
• 2 scallions, chopped (white and light green parts only)
• 1/4 cup jarred roasted red peppers, drained and chopped

"Wet" Ingredients:

• 1 cup sour cream or low-fat sour cream
• 1/2 cup plain greek yogurt
• 2 tsp garlic powder
• 1 Tbsp curry powder
• 1 tsp tumeric
• 2 tsp black pepper
• 1 or 2 tsp salt, depending on your taste

1. Combine all "wet" ingredients in small bowl. Mix thoroughly. Taste. Adjust seasoning as needed.
2. Toss "dry" ingredients together in larger bowl.
3. Pour wet ingredients into dry ingredients and mix gently but thoroughly.
4. Serve in a pita, on a bed of lettuce, or just munch with a fork!
   

Roasted Garlic Hummus

Approximately halfway through the first quarter at my Superbowl party... It was gone by halftime.

Oh hummus, how I love thee. Few things are not made better when slathered in hummus. Crackers, pitas, veggies... Spread on sandwiches... Tossed with pasta... Made into ice cream (OK, maybe not that...)

Up until a few years ago, I always picked up my hummus pre-made from the grocery store, in some tidy little plastic tub with an ill-fitting lid. BUT NO MORE, READERS! NO MORE!

Having read the ingredient list on the side of those containers of store-bought hummus, I decided I'd rather control what went in. So here, after much experimentation, is my hummus recipe!

• 2- 16oz cans chickpeas, drained and washed
• 1/2 cup tahini (sesame) paste
• 2 whole heads garlic, split in half through the equator
• 1/3 cup lemon juice
  
• 1/2 tsp cayenne pepper
  
• Salt
• Pepper
• Olive oil

1. Preheat oven to 375 degrees.
   
2. Place garlic cut-side up on a sheet of tinfoil. Drizzle with olive oil. Wrap fully in foil and roast for 45 min-1 hour, or until garlic is soft and browned. Open tinfoil and let cool until you can handle them.
3. In food processor, combine chickpeas, tahini, and lemon juice. Add roasted garlic (cloves only, not paper), cayenne, salt, and black pepper to taste.
   
4. Turn food processor on. Drizzle in olive oil until hummus forms thick, smooth, uniform paste. Serve immediately, or store covered in the refrigerator for up to 1 week.
   

Ratatouille Dip - Healthy and Delicious!

Veggies roasted, ready for the food processor!

When most people think "Superbowl", they don't think vegetables.

This dip should change your mind. It is my interpretation of a recipe given to me by our dear family friend Barbara. Thanks BZ!

Delicious and a whole lot healthier than it tastes, this dip is easy to prepare and perfect served with pita chips, potato chips, or, (lordy) more vegetables.

• 2 medium eggplants, peeled and cubed
• 2 large onions, chopped
• 2 red bell peppers, chopped
• 1 cup cherry tomatoes
• Nonstick cooking spray
• Salt
• Black pepper
• Garlic powder
• 2 Tbsp tomato paste
• Olive oil

1. Preheat oven to 400 degrees. Spray a large baking sheet with nonstick spray. Add all vegetables in as few layers as possible. Spray with nonstick spray, and season lightly with salt, pepper, and garlic powder.
2. Roast vegetable for 30-45 minutes, until they achieve good color and are evenly roasted. Stir vegetables if necessary to achieve even roasting.
3. Remove from oven and let cool. Transfer vegetables to food processor. Add tomato paste. Process until smooth. If necessary, drizzle in olive oil to achieve smooth consistency. If your veggies gave up most of their water while roasting, you may need to do this. Taste and season as necessary.
4. Refrigerate and serve.
   

Classy Nachos... Really.

OK folks. There is not a single person out there who can tell me they don't like nachos. Everyone likes nachos. Even people who've given up carbs, dairy, meat, and fun love nachos. It is social food at its best: Simple, accessible, and communal.

Which makes these nachos the perfect thing to serve at your Superbowl gathering!

What's that you say? You're worried about chili dripping on your hand-knotted Tibetan rug?

FEAR NOT! There is no chili in these nachos. In fact, really, these are barely nachos. What they are is classy and excessively easy. Two ingredients easy. Really.

• 1 bag sweet potato chips (I prefer the Terra brand)
• 1 tub Blue Cheese crumbles

1. Preheat oven to 375 degrees.
2. Pour chips into oven-safe container (I use either a 9x9 Pyrex or 13x9 Pyrex, depending on the amount of chips).
3. Spread cheese evenly over chips, making sure some gets into the bottom layers of chips.
4. Bake for ~10 minutes, or until cheese has melted.

Yes. Seriously. It is that easy. And tasty.

OK, if you absolutely have to make it more complicated, I suppose some caramelized onions would be delish. But that's it!

Hearty Turkey Chili

OK sports fans! Our first Superbowl food is a classic - chili - with a Billy twist. I'm sure those of you who are Tex-Mex connoisseurs will scoff at this recipe as inauthentic, but trust me, it tastes delicious!

I tend to make my chili with ground turkey (the 93/7 lean kind... 99% lean turkey breast turns into little tasteless nuggets when cooked) because I try to minimize the red meat that I eat, but you could just as well make this with ground beef.

Also, to serve, I top with grated cheddar cheese and my FAVORITE condiment, sour cream.

On to the recipe!

• 1.5 lbs. ground turkey, 93% lean, 7% fat
• 2 Tbsp flour
  
• 2 large onions, chopped
• 2 Tbsp. garlic, chopped
• 2 large bell peppers (red or green), chopped
• 1 large can (approx 32 oz) diced tomatoes, with their juice
• 2- 15oz cans dark red kidney beans, drained and rinsed
• 1 750mL bottle of inexpensive red wine (I usually use Yellowtail Shiraz)
• 1/4 cup chili powder
• 1 Tbsp ground cumin
• 1 Tbsp garlic powder
• 1/4 cup olive oil
• 2 tsp + 2 tsp salt, divided
• 1 Tbsp black pepper
  

Optional ingredients for a spicier chili:

• 2 cans diced jalepeno peppers, or 3 fresh jalepenos, seeded and chopped
• 2 tsp cayenne pepper
• 2 Tbsp hot sauce or sriracha
  

1. In large, heavy pot (I use an enameled cast-iron pot) heat olive oil over medium-high heat. Once hot, add ground turkey and brown, breaking it into small bits with a wooden spoon. Once mostly browned, add garlic, onion, bell pepper, and 2 tsp salt, and cook for an additional 5 minutes to soften veggies.
2. Once veggies are soft, add flour and stir to mix. Cook for one minute.
3. Add chili powder, cumin, garlic powder, and black pepper.
   
4. Pour in tomatoes with juice, drained kidney beans, and red wine. Stir to combine. If using optional ingredients for spicier chili, add now.
   
5. Bring to a boil, then reduce heat to simmer and let cook for 45 minutes to an hour, stirring occasionally. Taste and adjust seasoning with additional 2 tsp salt as needed, plus additional spice if you like.
6. Serve to friends, family, and all the passersby who've smelled your delicious chili!

Are You Ready for some Football?

Hello readers! As many of you know, it is now less than a week until the Superbowl, which this year will feature an epic match-up of the hard-hitting Pittsburgh Steelers against the Aaron-Rodgers-offense-machine Green Bay Packers. Personally, I'm rooting for the Packers, mostly because I'm a big Rodgers fan, but also because I really dislike Pittsburgh sports. (CROSBY!!!!)

Now, I don't know how it works in your house, but in mine, the Superbowl is usually a day of packaged frozen junk food (followed by a day of gastrointestinal regret on Monday). This year, I decided it would be different! So, for the next week, I will share with you all some of my favorite football foods.

Some will be slightly healthy (but still taste good). Others will not. At least one will have copious amounts of cheese (a nod to Green Bay's Cheeseheads, natch).

I will be having some people over for the big game, so hopefully this will whet their appetites, and inspire you all to skip the frozen foods aisle this Superbowl Sunday, and instead make fresh, homemade food for your gridiron gang!

Oh, and a little side note for all you sports enthusiasts: Check out my brother's blog: JFlanland.blogspot.com, for news and analysis of all things sporty.

Ultimate Comfort Food: Homemade Mac & Cheese

Macaroni and cheese is the ultimate comfort food. Not that crap from a box... the real kind. I don't care if you call it "cheese and macaroni", if it involved powdered yellow crap, it isn't mac & cheese.

It has been snowy and gross outside here this week, and this recipe never fails to warm the body and the soul.

Here's my fairly easy recipe!

• 1 lb Elbow macaroni
• 1 lb Sharp cheddar cheese, shredded
• 1/2 cup (1 stick) butter
• 3/4 cup Flour
• 1 quart milk (I use 2% for cooking)
  
• 1 cup Panko bread crumbs
• 1 Tbsp + 1tsp garlic powder, separated
  
• 1 Tbsp + 1tsp black pepper, separated
  
• 1/2 tsp ground nutmeg
• 1/2 tsp cayenne pepper
• 1 1/2 tsp salt

1. Preheat oven to 350 degrees and grease a 13" x 9" pan (I use cooking spray).
2. Cook elbow macaroni according to box directions. Drain and let stand.
3. In heavy saucepan, melt butter over medium heat. Once melted, whisk in flour, cayenne pepper, 1Tbsp garlic powder, and 1Tbsp black pepper. You have now made a roux. Continue to stir your roux over the heat for 2-3 minutes to cook off the floury taste.
4. Whisk in the milk, eliminating all the clumps of roux. Bring almost to a boil. The sauce should thicken. This is called a bechemel sauce (aka milk sauce). Add nutmeg and stir.
   
5. Switch to a wooden spoon. Working in small handfuls, stir in the cheddar cheese. Do not add more until the last handful has melted completely. Repeat. Reserve approx. 1 cup shredded cheddar for the top.
6. Combine pasta and sauce and stir.
7. Pour into prepared 13" x 9" baking pan. Using the back of your spoon, smooth out the surface. Sprinkle remaining cheddar cheese evenly across the top.
8. Combine panko bread crumbs, salt, and remaining black pepper and garlic powder. Sprinkle evenly over the top.
9. Cook, uncovered, for 25-30 minutes, or until bubbly and golden brown. Remove from oven and let sit for 5 minutes before serving.
   

Frozen Mocha Cheesecake: Complete and Utter Sin

A dear friend and former colleague is having his 26th birthday tomorrow. Since I will be unable to attend the festivities, I asked if there was something I could bake him to celebrate.

His answer: CHEESECAKE!

My witty retort: Thanks, Blanche.

But seriously... I've never baked a cheesecake. Emphasis on baked. They scare me. They crack. And water baths? Oy!

This particular cheesecake, however, has been my absolute favorite dessert for most of my life. It is sinfully rich and delicious, just enough chocolate blended with the flavor of coffee...

If I could bathe in a dessert, it would be this one.

That bath, however, would be really frickin' cold. Because this cheesecake is not baked, it is frozen... Which is why the pictures of this cheesecake will be added later, because it is currently in the freezer solidifying. Make sure to give yourself at least six hours (over night is even better) for the cheesecake to come together.

• 1 1/4 cups chocolate wafer cookie crumbs (approx. 24 cookies)
• 1/4 cup sugar
• 1/4 cup melted butter or margarine
  
• 1 8oz package cream cheese, softened
• 1 14oz can sweetened condensed milk (NOT evaporated)
• 2/3 cup chocolate syrup (I use Hershey's, from the can, not the squeeze bottle)
• 2 Tbsp instant espresso powder
• 1 tsp hot water
• 1 cup heavy whipping cream

1. In small bowl, combine crumbs, sugar, and melted butter or margarine. In buttered 9" springform pan, pat crumbs firmly on bottom and up the sides of the pan. Chill.
2. Whip whipping cream on high until medium peaks are achieved. Set aside.
   
3. In lagre mixer bowl, beat cream cheese until fluffy. Add sweetened condensed milk and chocolate syrup and mix to combine.
4. Dissolve instant coffee in hot water. Add to mixer and mix to combine.
5. Fold in whipped cream until just combined. Pour into prepared pan.
6. Freeze for at least six hours or until firm.
   

Holy Guacamole!

Guacamole. Is there a more perfect marriage of fruit, vegetable, and corn chip? I think not.

And yes, I said fruit. Avocados are fruits, just like olives.

The Haas avocado is a wonder to behold. Their good fats lower your bad cholesterol, they can handle savory or sweet applications, and you can substitute them for fats in some recipes.

But, in my opinion, they are used to perfection in their (probably) most popular application, guacamole.

Now, I like my guacamole chunky, but the chunks are gained primarily from onions and peppers. The avocados should be fairly smooth, but not pureed.

• 4 ripe Haas avocados, flesh removed from skin and seed discarded
  
• 1 medium sweet onion, diced
• 1 red bell pepper, diced
• scant 1/4 cup lemon juice
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp garlic powder
• 2 tsp ground cumin

1. Place avocado flesh in bowl. Using either a pastry cutter or a fork, work the the avocado until it is a fairly smooth paste. Add lemon juice and mix until smooth.
2. Stir in onion and bell pepper. Add salt, black pepper, garlic powder, and cumin. Mix to combine. If taste is off, adjust accordingly.
3. Serve with tortilla chips, veggies, or on Mexican fare.

**To store left-over guacamole, refrigerate, covered, with plastic wrap pressed onto the surface to minimize oxidation.**

Orange Blossom Punch

This recipe is a family staple. We serve it every Christmas, when we have our big family Christmas party (33 years running), which brings upwards of 200 people to our home for homemade food, drink, and holiday cheer.

Traditionally, my father made this punch (and refilled the punch bowl many times during the party). Since he passed away this past October, the title of Punch Master fell to me, a duty I will cherish through many more Christmas parties.

• 2 - 750mL bottles of inexpensive champagne (we usually use Cooks Brut brand)
• 2 - 12oz cans of frozen orange juice concentrate
• 12oz Orange Curacao liqueur
  
• Water
• Ice

1. Let orange concentrate thaw slightly. Mix concentrate with 24oz (2 cans) of water in punch bowl. Try to dissolve any clumps now, as it will become difficult to do after adding the other ingredients.
2. Add liqueur and stir.
3. Carefully uncork champagne. Pour in slowly, trying to minimize the fizz. Stir.
   
4. Add ice. Serve to holiday revelers.
   

A Few Quick Tips for Healthy Eating

Hello readers! So, I figured, since everyone is still fresh on their New Years' Resolutions, that I'd give a few helpful pointers for healthier eating.

Now, some of you may be saying "Billy, who are you to talk?" Well, let this be a "do as I say, and as I am doing, not as I did" situation. Everyone, from the fittest athletes to the most gluttonous slobs, can learn to cook healthfully.

And speaking of fit athletes and healthful cooking, Beijing Olympic double gold medalist swimmer (in freestyle) Garrett Weber-Gale is a self-proclaimed foodie, and, being an elite athlete, is also concerned with what he eats. In addition to that, however, Garrett has high blood pressure, and finds ways to make amazing food while being mindful of health concerns. You can read his blog at www.athleticfoodie.com (you can also use the link on the right side of this page).

Garrett has high blood pressure to deal with. In my family, we have HBP, but also diabetes, as well as some very picky eaters! The point is, we can all eat healthier, and it doesn't have to be hard!

OK now, on to the simple, easy steps!

• Use cooking spray, or put olive or vegetable oils into spray bottles, instead of pouring oil over food to coat.
• Try using sea salt instead of table or kosher salt. Sea salt is lower in sodium (and higher in potassium) than table salt.
• Instead of using butter and flour to thicken sauces, try pureeing steamed vegetables (carrots, tomatoes, and parsnips all work well) and using those to thicken! They add an extra layer of flavor, as well.
• Add (more) veggies to everything! When making mashed potatoes, add cauliflower or parsnips to the mix. Beef stew? You can do more than just carrots, onions, and celery! Try beans, sweet potatoes, winter squash, and peas! Making a fresh fruit smoothie? Try using 100% carrot juice instead of your usual liquid.
• Desperately seeking dessert? Instead of running for chocolate- and cream-based desserts or baked goods, why not try fresh fruit drizzled with a little melted chocolate? Strawberries, raspberries, pineapple, dried apricots, dried mango, and prunes are all great with a little chocolate. Or leave the chocolate behind all together, and achieve that savory taste by grilling some halved peaches or plums and drizzling with balsamic vinegar!
• Instead of frying or sauteing, try the three best healthy cooking methods: steaming, roasting, and grilling! Steaming quickly cooks veggies while retaining their vitamins, while the dry heat of roasting and grilling impart delicious flavor to whatever you're cooking without adding any fat!

And last, but certainly not least:

• Whenever you can, make your own food. That way, you know exactly what you are putting into your body. Also, cooking is fun!
  

Sundried Tomato Pesto Palmieres (Elephant Ears)

I was in the mood to cook a tasty morsel today... Something that tastes like it took forever, but didn't. These fit the bill perfectly.

• 1 Sheet frozen puff pastry, thawed
• 4 oz Sun-dried tomatoes, with their oil
• 1/4 cup Parmesan cheese
• 1/4 cup Pignoli (pine) nuts, lightly toasted
• Olive oil
• 1/2 tsp Garlic powder
• Salt and pepper, to taste

1. Roll thawed puff pastry on floured surface until it is an even thickness, and approximately 18" long and 10" wide.
2. In food processor, combine tomatoes (and their oil), cheese, nuts, and garlic powder. Pulse to chop.
3. With the food processor running, drizzle in olive oil until a thick, uniform paste is achieved.
4. Season to taste with salt and pepper.
5. Spread into an even and thin layer on the puff pastry.
6. Fold long edges to middle, so that you have an 18" long, double layer of puff pastry stuffed with your pesto, with an open seam running lengthwise down the center. A cross-section should look like a used staple.
7. Fold in half once more, creating an 18" long, 4-layer tube. Wrap in plastic wrap and refrigerate for 30 minutes to 1 hour to firm up.
8. Remove plastic wrap. Using a sharp knife, make 1/4" slices and place on lightly greased baking sheet (parchment paper would also work).
9. Bake at 350 degrees for 10-15 minutes, or until golden brown and puffy. Remove from sheet immediately. Enjoy warm, or let cool on cooling rack and store in air-tight container.
   

Braised Leg of Lamb

Being that it is currently snowing outside, I figured I'd post something perfect for a snowy day: something that cooks for a long time (oven on = heated kitchen!), but doesn't require a lot of effort.

I served this dish for the first time this Christmas Eve, and it comfortably served six. However, since my dutch oven would not hold a full leg of lamb, I purchased two half legs, which had been partially boned. The recipe will work for a full leg, and I would recommend not using a fully boned piece of meat, as the meat is so tender that boned lamb will probably fall apart when you try to move it to a platter for service. Do note that cooking time will vary, depending on how much meat you have, and how thick it is.

Also, when choosing a pot, make sure that the meat fits in comfortably, but without too much extra space, or else you'll be reducing your cooking liquid for hours.

• 1 bone-in leg of lamb, approx. 5 lbs, or two half-legs, approx. 2.5 lbs each
• 2 Tbsp butter
• 2 Tbsp olive oil
  
• 2 onions, frenched
• 2 ribs celery, chopped
• 3 large carrots, chopped, or 1 1/2 cups baby carrots
• 3 cloves garlic, chopped
• 2 Tbsp tomato paste
  
• Beef stock (amount will depend on size of meat and size of pot)
• Chicken stock (amount will depend on size of meat and size of pot)
• Red wine (amount will depend on size of meat and size of pot)
• 1/4 cup chopped rosemary, leaves only
• 15 stems thyme
• Salt
• Pepper

1. Preheat oven to 300 degrees. Pat meat dry with paper towel, and let it come to room temperature.
2. Place oven-safe covered pot (I use an enameled cast-iron Dutch Oven from Le Creuset, but places like World Market have versions available for around $50.00) on the stove top. Add butter and olive oil, and turn stove top to medium heat.
3. Salt and pepper the outside of your lamb. Once the butter and oil have melted and begun to bubble, place your lamb in the pot and brown on all sides, turning to make sure all sides get browned and caramelized. Note: This is not to cook the lamb through, just to brown the outside.
4. Once browned, remove lamb from pot and place under foil to rest. Add onions, carrots, and celery to pot and saute to soften, 5 minutes. Add garlic and saute and additional 2 minutes.
5. Add approx. 2 cups of red wine to pot and stir to deglaze. Add tomato paste and stir to dissolve. Add rosemary and thyme.
6. Remove pot from heat. Place lamb in pot, sitting on the vegetables. Add equal parts red wine, beef stock, and chicken stock until lamb is almost completely submerged.
7. Cover with tight-fitting lid and place the pot in the oven. Cook, covered, for 2.5-3 hours, or until the lamb pulls apart easily.
8. Using tongs, remove lamb and place on service platter. Tent with foil. Remove as many of the vegetables as possible with a slotted spoon. Vegetables can either be discarded or served, depending on your taste. Remove thyme stems.
9. Place pot back on stove top, and turn heat to high. Reduce braising liquid by half. Pour over lamb. Serve hot and enjoy.
   

Perfect Roast Salmon with Cucumber-Yogurt Sauce

Piggybacking on my previous entry, salmon is one of the few "super food" meats, due to its high concentration of Omega-3 fatty acids, which are thought to reduce cancer risks and prevent heart disease (amongst other things) by reducing free radicals. But enough tech talk, lets get to the food.

I love salmon. However, I do not love raw fish, as so many do, so serving salmon medium-rare, as is the fashion now, is not my idea of fun. If it is your idea of fun, reduce the cook time.

Seasoned simply, this recipe really lets the flavor of the fish though. Also, I cook this on a 2-piece roasting pan, which allows the fat to drip off the salmon during cooking. I find that lining the bottom layer of my roasting pan in tinfoil greatly speeds up clean-up!

For Salmon:

• 4- 1/2 lb salmon fillets, skin on (try for thicker cuts of salmon; avoid tail-end cuts)
  
• 4 Tbsp olive oil
  
• Salt
• Pepper
• Dry dill
• Garlic Powder
• Nonstick spray
  

1. Preheat oven to 375 degrees.
   
2. Pat salmon dry. Spray roasting pan with nonstick spray. Place salmon skin-side-down on roasting pan.
3. Brush olive oil onto eat fillet. Sprinkle with salt, pepper, garlic powder, and dill.
4. Cook for 20 minutes. Remove from oven, place oven rack near the top, and preheat the broiler. Once preheated, broil for 2 minutes, to crisp up the top. Remove from oven.

For Sauce:

• 1 cup nonfat plain yogurt or plain Greek yogurt
• 1/2 cup sour cream (low fat or nonfat is okay)
  
• 1 cup cucumber, peeled, seeded, and finely diced
  
• 2 Tbsp lemon juice
• 1 Tbsp chopped garlic
• 2 tsp dill
• Salt and pepper, to taste
  

1. Combine yogurt, sour cream, lemon juice, garlic, and dill. Stir in cucumber. Add salt and pepper to taste. Refrigerate (covered) until serving.
   

Possibly the Healthiest Soup... EVER

OK folks, sorry for the delay. Here, at long last, is the final entry of Soup Week!

So often, one reads about "super foods", those foods that are so frickin' good for you that you must eat them, or risk instant death. Now, much of this has been overblown by the media, as a balanced diet rich in veggies and fruit is key to healthy living, but there are some foods the impart particularly high amounts of necessary vitamins, minerals, and whole grainy, fiber-y goodness.

In this soup, I combine some of these. Now, obviously, I'm not going to make a savory soup out of the much-lauded acai berry, or the pomegranate, or dark chocolate. But I do try to hit some of the major players in the savory super-food category.

• 1 large white or yellow onion, chopped
• 1 1/2 cups celery, chopped
• 1 1/2 cups carrots, chopped
• 1 1/2 cups sweet potato, cubed to 1/2"
• 2 Tbsp garlic, minced (approx. 3 cloves)
  
• 2 cups uncooked quinoa (pronounced keen-wah)
  
• 1 cup dry black or green lentils
• 1 15oz can cannellini beans, drained and rinsed
• 1 box frozen chopped spinach, thawed, or 1 bag baby spinach (frozen is cheaper and nutritionally the same)
  
• 1 crown fresh broccoli, large stems discarded, and chopped into small, bite-sized chunks
• 1 cup red wine
  
• ~10 cups fat-free chicken broth
• 1/2 cup fresh parsley, chopped
• Nonstick cooking spray
  
• Salt and pepper, to taste

1. Spray the inside of a heavy pot (I use a dutch oven), and heat over medium heat. Add onion, carrot, and celery, and a pinch of salt, and saute for 5 minutes, stirring to prevent burning. Once they've softened, add sweet potato, garlic, and broccoli, and cook for another 3-5 minutes.
2. Add red wine and allow to boil for 2 minutes to remove alcohol.
3. Add lentils, quinoa, spinach, and cannellini beans. Add broth, bring to a boil, then reduce heat to a simmer and cook, covered, for 30 minutes, or until the lentils and quinoa are both soft.
4. Stir in parsley, add salt and black pepper, to taste. Serve with crusty bread (not a "super food", but good for the soul).

If you want to get even tastier (but a touch less healthy), grate Parmesan cheese into the soup before serving. The nutty quality of the cheese accents the soup delightfully!

Lies!

Actually, I've been called away to a secret meeting of soup connoisseurs in Connecticut this weekend. Sadly, I shall not have internet access (for I will be too busy eating soup... or something); thus, the final Soup Week post will appear on Sunday evening, along with make-up posts for Saturday and Sunday. No more soup, I promise.

Not for a while.

Like, at least a week.

A little late...

The last edition of Soup Week will not be appearing until later tonight, because I had other engagements that I had to attend to... Talk amongst yourselves in my absence. I'll give you a topic: Panna cotta is neither a pan nor a cot. Discuss.

Also, mull over the proper pronunciation of the following food words: caramel, ricotta, water.

A (Sadly Inferior) French Onion Soup

One of the most memorable culinary experiences of my life happened in the summer of 2005. I was spending 2 weeks going around Western Europe by myself, just me, my duffel bag, and a EURail pass.

Anyway, I was in Paris, and the weather was gorgeous. Like, for serious, gorgeous. I was walking around Montmartre one gorgeous day, and felt a touch peckish. I sat down at a cute little cafe outside, looked at the menu, and ordered onion soup.

Now, let me preface this by saying that I love french onion soup, and I order it all the time. And I've had some pretty darn good ones.

But Oh. Mah. Jeebus.

This soup was astoundingly good. So good, I'm pretty sure my eyes crossed for a bit. It was perfect: salty, sweet, savory, a hint of acid... OY!

Anyway, french onion soup has been spoiled for me ever since. But I've come to realize that, though I can never equal the culinary bliss that was the first spoonful of that soup, I can still enjoy other, albeit inferior, versions. Here is my best effort:

• 5 lbs sweet onions, frenched (For instructions on how to french an onion, visit this website!)
  
• 3 cloves garlic, finely chopped
• 1 cup white wine
• 9 cups stock, either chicken, beef, or a combination of both
• 6 sprigs thyme
• 4 Tbsp olive oil
• 2 Tbsp butter
• 1/2 cup flour
• Salt and black pepper, to taste

For serving:

• Oven-safe single-serving crocks or ramekins
  
• Grated Gruyere cheese
• large croutons

1. Place olive oil in heat pot (like a dutch oven). Add onions and garlic, and cookover very low heat until the onions practically dissolve. This will take a long time (can be upwards of an hour).
2. Once onions and garlic are super soft, add butter and flour and stir to make a roux. Once the flour is absorbed, cook for 3-4 minutes, to remove raw flour flavor.
3. Pour in wine and add thyme. Increase heat to medium, bring to a boil, and cook, uncovered, for 5 minutes, stirring to prevent burning.
4. Add stock, stirring to make sure stock combines with onions. Remove twigs from thyme, leaving the leaves in the soup. Bring to a boil, and season to taste.
   

To serve:

1. Preheat your oven's broiler and place the rack in your oven in the highest position it can be in and still fit the crocks.
2. Place however many crocks you will be using on a baking sheet. Fill each crock 1/3 full with croutons.
3. Ladle hot soup into crocks over croutons. Top with a lot of grated cheese. Do not neglect the edges.
4. Place baking sheet with crocks under the broiler. Watch closely. Let the cheese melt and get bubbly, but keep a close eye, and don't let the cheese burn.
5. Remove carefully and eat immediately. It will be ridiculously hot. You have been warned.**

**billysopenkitchen.blogspot.com is not responsible for any burns that may occur from overzealous slurping of this soup. Please slurp responsibly.**

Thinking Outside the Box: Chicken Stock, From Scratch!

Confession: I want to be Ina Garten.

Ostentatious fake title... Gorgeous home in a playground for the rich and famous... Appreciative husband named Geoffrey coming home to delight in my culinary ministrations every evening...

I could be the Grand Duke of Flip Flops.

I watch her show on the Food Network and drool. I read her cook books and drool. I make her recipes and drool.

Perhaps I have a drooling problem.

Nope, I don't. It is just Ina. Everything is that good.

And she always has quarts and quarts of home-made chicken stock on hand. Its thick and gelatinous out of the fridge, and gets all hot and bubbly when heated. Oh, what a life!

But wait... I am not the Grand Duke of Flip Flops. I do not live in a gorgeous home in the Hamptons. I don't have an appreciative husband named Geoffrey. At best, I have a surly brother named Jim.

And I don't have time to make stock, nor do I have the storage space to always have it around.

But sometimes... the urge to stock strikes, and I can't help myself.

Behold, the stockpot: Shining, shimmering, splendid...

So, when that urge strikes, here's how I do it.

• 1 large stock pot (mine is about 15 quarts)
• 3 roasting chickens (older than fryers; older chickens have more flavor)
• 3 stalks celery, halved to make 6 short pieces
• 2 large onions, halved
• 3 large carrots, halved (washed, not peeled)
• 2 Tbsp black peppercorns
• 1 head garlic, halved along the equator
• 15-20 sprigs thyme
• 10 sprigs rosemary
• 10 sage leaves

1. Put all ingredients into stockpot.
2. Fill with water, making sure to leave at least 3 inches between top of water and top of pot.
3. Place over medium-low heat. Bring to a boil, reduce heat to simmer, and apply lid.
4. Let simmer for 2 hours with lid in place. Remove lid, scrape any foam off the top, and let simmer, uncovered, for another 2 hours. Remove from heat.
5. Remove as many of the large solids as you can using tongs or a slotted spoon.
6. Strain the liquid through a fine mesh and into another pot. Note: You will be lifting and pouring a significant amount of very hot liquid. Be careful! Discard the solids (the chicken could be used for making chicken salad, if you like).
7. Let cool, portion into quart-sized containers, and refrigerate for up to 2 weeks or freeze for up to 6 months.
8. Wander around your Hamptons home. Have a gin and tonic. Call for Geoffrey.
   

Note: You will notice that I did not salt my stock. I prefer to salt the final application, not the stock.

The Best Chicken Soup

So, I learned almost everything I know about cooking from my mother. She is a fantastic cook. Brilliant, even.

However, when we're making chicken soup, the rest of the family wants me to make it.

This soup is fantastic, and it couldn't be easier. You can use whatever chicken you have around. If you have a whole chicken lying about, FANTASTIC! Pop that sucker in some broth and water and cook until it falls apart, then strain the bones out of the liquid and make your soup. Have no chicken around and want a shortcut? Buy a rotisserie chicken, "disassemble", and use that.

In my house, we usually have boneless, skinless chicken breasts. These are the culinary equivalent of linoleum flooring: functional. Not pretty, not drool-inducing... Functional. But they still work, because of all the other delicious little things that get thrown into this soup!

• 4 large boneless skinless chicken breasts, chopped into bite-sized cubes
• 2 large onions, chopped
• 4 stalks celery, chopped
• 3 cups carrots, chopped
• 1 1/2 cups frozen peas
• 1 1/2 cups corn, either fresh or frozen
• 1 box frozen chopped spinach
• 1 large (28oz) can diced tomatos
• 3 Tbsp. dijon mustard
  
• 1 cup white wine
• 2 bottles amber beer (Sam Adams, Killians, or anything you like)
• 6 cups chicken broth or stock
  
• 2 cloves garlic, chopped
  
• 1 Tbsp. thyme leaves
  
• 1 Tbsp. rosemary leaves
  
• 2 Tbsp. tumeric (yes really)
• 3 Tbsp. olive oil
• Salt and pepper, to taste
  

1. Place olive oil, onions, carrots,and celery in a large soup or stock pot and saute until softened, ~5 minutes.
2. Add chicken and cook until chicken is at least partially cooked, ~5 minutes.
3. Add garlic, saute 1 minute.
4. Add thyme and rosemary.
   
5. Add wine and stir to deglaze the pot. Stir in mustard. Bring to a boil.
6. Once boiling, pour in 1 beer, chicken broth/stock, and tomatoes (including their juice).
7. Bring to a boil, then reduce to a simmer. Drink the other beer, you've earned it.
8. Simmer for 20 minutes.
9. Add peas, corn, and spinach; return to a gentle boil.
10. Add tumeric. The soup should turn a pleasant yellow color. Add salt and pepper to taste, and serve.
    

A Note Regarding Blenders and Safety

So, as you've noticed, I like blending my soups. By at least partially pureeing your soup, you get the thick, rich mouth-feel of a soup laden with cream and butter, without actually adding the cream and butter. This is great for your waistline, and especially good if you are, like me, lactose-intolerant.

I tend to use an immersion blender to puree my soups while they are still in the pot. This is a delightful gadget to have, and you can get a perfectly decent one for $25-30. That said, many people do not own an immersion blender. However, any fan of fruity drinks, milkshakes, or smoothies (or anyone who has registered for a bridal shower) has a traditional stand blender.

Here's where the safety note comes in... When blending hot liquids, you must be very careful! Don't fill your blender's vessel more than halfway at any time (i.e. blend in batches), and, when dealing with hot liquids, remove that little plastic thing in the center of your blender's lid and instead place a tea towel over it. This allows for the pressure created by steam to safely escape, as opposed to spraying you and anyone within 10 feet with boiling hot soup.

You do not want to spray your guests with soup. They won't want to come back, no matter how delicious the airborne soup may be.

Safe blending, all!


(Clip art was found on www.clipartguide.com)

Fresh Pea and Parsley Soup

It currently winter here in the Northern Hemisphere, and unless you are lucky enough to live in one of those post-card-worthy places where it is always warm and sunny, there probably isn't too much locally-grown fresh produce running about. Sure, there may be some wonky-looking rutabagas running around, hiding out in the root cellar, but as for fresh greens and the like? Yeah, they're being flown in on a plane from Chile.

Which is why, during these cold winter months, I stay cold to get many of my veggies. Really cold. Ice cold.

Yes folks, I'm talking about frozen vegetables. Vegetables flash-frozen at the peak of freshness (god bless marketing for giving me terms like flash-frozen... its so... photographic!)!

Now, you will never see a canned vegetable in my kitchen. Ever. I don't believe in them. But frozen? Sure! Many vegetables are perfectly good when frozen! Carrots, peppers, chopped spinach, peas... Oh peas... Perhaps the perfect frozen vegetable.

Which brings us to today's recipe. As I stated in yesterday's post, I recently served this Fresh Pea and Parsley soup alongside my Roasted Tomato and Pepper soup at Christmas for a festive first course. Now, let me tell you: Even though the tomato was amazing, and warm and rich and all those great things, the light, fresh taste of peas and parsley was a deliciously welcome respite from months of heavy holiday food (along with being full of vitamins, good for you, etc etc etc...).

• 2 lbs frozen peas
• 1 cup chopped fresh parsley
• 1 large onion, finely chopped
• 2 Tbsp olive oil
• Vegetable or chicken stock
• 1 Tbsp lemon juice
  
• Water, for steaming
  
• Salt and pepper, to taste

1. Put an inch of water in the bottom of a medium-sized pot. Using a steamer basket (or other steaming mechanism), steam the peas until just cooked. DO NOT OVERCOOK! NO ONE LIKES BROWNISH PEAS! The peas should remain bright green.
2. Once steamed, shock peas in cold water to stop the cooking process.
3. Empty water from bottom of steaming pot. Place olive oil and onion in pot and saute until softened and translucent, between 3-5 minutes.
4. Add cooked peas and 2 cups stock to the onion pot. Begin to puree with immersion blender. Add stock, as needed, and continue to puree until almost smooth.
5. Add parsley and puree further until smooth. Heat through over low flame. Add salt and pepper to taste.
   

Roast Tomato and Red Pepper Soup

Ah, tomato soup. When paired with grilled cheese, it may be the ultimate comfort food. However, unlike when I was eight, opening the condensed soup can and adding water just doesn't cut it anymore. (And, having just checked the can in the pantry, high fructose corn syrup does not a tasty soup make...)

This recipe contains no high fructose corn syrup (let the masses rejoice!), and contains no fat, either! Again, utilize our friend, fat-free chicken or vegetable broth!

I use cherry tomatoes, especially during non-tomato season, because they provide the best flavor concentration. If you are using any other type of tomato, squeeze the seeds and accompanying gook out, leaving just the flesh.

• 6 pints cherry tomatoes
• 3 large red bell peppers, seeded and quartered
• 1 white onion, peeled and quartered
• 3 cloves garlic, peeled
• Nonstick cooking spray
• 1/4 cup fresh basil, chiffonade
• Salt and pepper, to taste

1. Preheat oven to 400 degrees and spray a large baking sheet with nonstick spray. (There is a large amount of veggies to be roasted, so you may have to go with two medium-sized baking sheets.)
2. Spread tomatoes evenly on baking sheet. Try to get them in a single layer. Add pepper slices, onion, and garlic cloves. Spray liberally with nonstick cooking spray. Salt lightly.
3. Roast for 30-40 minutes, or until most of the tomatoes have burst and there is some color on the peppers and onion.
4. Remove from oven and let cool slightly.
5. Place all vegetables in a medium-sized pot. Add ~2 cups of broth and begin to puree with immersion blender. Continue adding broth and pureeing until mostly smooth and thick.
6. Add basil chiffonade and mix. Reheat over low flame, stirring frequently.
7. Add salt and pepper to taste once heated.

**I most recently served this paired, in the same bowl, with tomorrow's soup, Fresh Pea and Parsley. With a bowl that's half red and half green, a white dollop of sour cream or creme fraiche in the center made for a perfect Christmas first course!

Roasted Butternut Squash and Apple Soup

The keys to this super-easy recipe are cooking spray (in the amounts used, it only adds a negligible amount of fat) and fat-free vegetable or chicken broth or stock, from a box, from the grocery store. While I do love homemade stocks, to assure that meat stocks are fat-free, ya gotta go with the box!

To puree this soup you can either use a traditional blender or an immersion blender, which my mother affectionately calls "the outboard motor". Both will work just fine, so whichever you've got will do!


Roasted Butternut Squash and Apple Soup

• 2 Large butternut squash, sliced from head-to-toe (lengthwise) and seeded
• 3 Granny Smith Apples (or other tart cooking apple), peeled, quartered, and seeded
• Fat-free vegetable or chicken stock or broth (whichever your taste prefers)
• 2 cloves garlic, skin removed
• Salt and pepper, to taste
• 1 pinch yellow curry powder (optional)
• 1 pinch nutmeg (optional)
  
• Nonstick cooking spray, such as Pam
  

1. Preheat oven to 400 degrees and spray a baking sheet with nonstick spray.
2. Place squash, cut-side up, on baking sheet, along with apples. Place garlic cloves in hollows of squash (from where you removed the seeds). This will help the garlic to roast evenly without burning.
3. Spray squash, apples, and garlic with nonstick spray. Lightly coat with salt and pepper.
   
4. Roast in oven until squash is fork-tender; anywhere from 30 minutes to an hour, depending on the thickness of your squash. Remove and let cool until squash can be handled.
5. Using a large spoon, scoop the cooked squash out of its skin and place it in your blender (or, if using an immersion blender, in a pot), along with the apples and garlic. Make sure you leave all the skin out of the blender, as the skin does not taste good.
6. Add approximately 1 cup of broth or stock to your squash and begin pureeing. Add more as necessary, until a smooth, thick, and creamy soup has formed. Reheat on stove-top over low heat, stirring frequently. Add optional spices now.
7. Once hot, adjust salt and pepper to taste. Serve with crusty bread.