Change of plans

Hello, readers! Sorry I haven't written. I have been doing some serious soul searching and have made a very big decision in my life.

So, as my new banner states, I am going to Taiwan to teach English. Projected date is January 30. Yikes, it is so soon! This blog is going to be repurposed as a chronicle of my adventures, good and bad. I hope to still work in some culinary goodness- after all, there will be all the new and exciting food over there to review, attempt, and describe!

In the mean time, I hope to post as often as I can about the process of getting there and the trials and tribulations of becoming an expat!

Thanks for your attention and support, guys.

Elegant junk

Yikes! I forgot to post on Thursday! Bad Rebecca.

Well, that's beside the point, because over the weekend I invented a new recipe that I am very much enjoying, so the delay gives me an opportunity to share it with you! Now, in case you haven't inferred from my writings, I am not a fan of fried food. Typically, I find it greasy and far from satisfying. Not to say that I am a health-food nut - on the contrary, I love burgers and pizzas sometimes - but something about the whole idea of deep fried junk being in my body doesn't make me happy.

You know you just get those insane cravings for something sometimes, though? Well, yesterday I was DYING for fried shrimp. I just couldn't bring myself to drive all the way to Ashland for a Captain D's or Long John Silver's to satisfy a craving for nasty, greasy breaded jumbo shrimp, so I decided to get a little inventive in the kitchen. I ended up combining my recent affinity for all cuisines South Asian and my complete and utter need for something fried.

The result! Fabulousness. However, it was a bit spicy! So I whipped up a yogurt sauce and some couscous. Perfection ensued. And now, I pass perfection on to you!

Indian-Spiced Fried Shrimp with Cilantro "Raita" and CousCous
Serves one fairly hungry person

1-2 handfuls of 41-50 shrimp, thawed, shelled and de-tailed
1/4 cup all purpose flour
2-3 tsp garam masala
1 tsp ground turmeric
1 tsp ground cayenne
1/2 tsp ground ginger
2-3 tbs olive oil

"Raita"
1/4 cup low-fat plain yogurt
1 tbs lemon juice
1 tsp coriander
2 tbs fresh cilantro, shredded
1 tbs fresh chives, chopped finely

Couscous
1/2 cup water or chicken broth
1/4 cup couscous
Optional: 2 tbs lemon juice, 1 small handful golden raisins


In a small saucepan, heat chicken broth for couscous over a high flame. If using, add lemon juice and raisins now. Bring to a boil, add couscous and remove from heat, covering. Set aside.

Heat olive oil in a small skillet over medium-high flame. In a shallow bowl, combine flour and all of the spices for the shrimp. Shrimp are naturally damp, so you shouldn't have to dredge them to get the breading to stick. Turn shrimp in the breading until thorougly coated, then carefully place in the hot oil. Once the bottom edges turn an orangey-gold, flip with tongs (about a minute). Cook for a minute or so on the opposite side, then remove from heat.

In a small bowl, combine all ingredients for "raita". Serve alongside shrimp and couscous or combine for a really ugly dish.

Park it on the couch (if you're anything like me) and Enjoy!

Across the Universe

Curry: From the southern Indian word kari , meaning "sauce," comes this catch-all term that is used to refer to any number of hot, spicy, gravy-based dishes of East Indian origin (The Food Dictionary).

I am an inherently curious person. Trying new things, from a doomed foray into fencing to a band suggested by my best friend to a style of cuisine I’ve never heard of, is something that I really enjoy. Experience and experimentation help us grow and develop as humans, which is exciting to me. A few years ago, I was introduced to Thai cuisine by my best friend, Carrie. While I am usually wary of extremely spicy foods, what I found was some of the most flavorful, fragrant, delectable curries I had ever tasted.

Now, if you’re anything like me, when someone says curry, the first thing you think of is India. While, as noted above, curries did originate in India, it has become one of the few truly Pan-Asian foods. From India and Pakistan to Malaysia, China, and Nepal to Thailand, Indonesia, Afghanistan and Sri Lanka, the British Empire picked up these spicy, flavor-filled gravies and carried them to the far reaches of Asia and beyond. Each nation added its own unique, regional spin to the sauces, which vary from the fiery red curries of Malaysia and Indonesia to the docile, turmeric based curries of India.

Though I am still experimenting and learning about South Asian cuisine and all of the joys therein, right now, Thai is my favorite. That is partially because Thai restaurants are ubiquitous in Richmond – there are 6 in Carytown alone. However, there is something about the sweet and spicy interplay that I find really appealing.

Not to mention I make a mean Panang.

So, without further ado, here is my variation on a traditional Panang curry.

Thai Panang Curry with Coconut Saffron Rice

Curry:
2 small green chiles, chopped and deseeded ****
2 stalks lemongrass, chopped
1/2 yellow onion, diced
2 garlic cloves, crushed
2 tbs lime juice
1 tbs honey
1 tsp each cardamom, cumin, coriander, cinnamon and turmeric
1 tbs ginger paste
2 tsp fish sauce
1 tbs vegetable oil
1 1/2 cans coconut milk, stirred
2 chicken breasts, diced
1 cup dried lentils
1 medium pineapple, diced
1 bunch cilantro (optional)

Rice:
2 cups low sodium chicken stock
1 cup orange juice (NO PULP)
1/2 can coconut milk
3-4 strands saffron
2 cups long grain basmati rice


*** A note about chiles: when handling fresh peppers, make sure to wear gloves or to turn the plastic bag in which they are stored inside out over your hand. The juices from chile peppers can and will burn your hands. ***

In a medium saucepan with a lid, combine all ingredients for rice. Cook just below medium heat, stirring occasionally to avoid sticking.

In a small food processor, combine peppers, lemongrass, fish sauce, ginger, spices, honey, onion, garlic, and lime juice. Pulse on hi until a rough paste is formed.

In a large wok or deep skillet with scrapable sides, heat vegetable oil over medium flame. Saute curry paste from food processor until lightly browned and very fragrant. Add coconut milk, whisking until paste is incorporated fully. Simmer for about 3-5 minutes.

Add lentils, saute for 10 minutes, stirring occasionally to prevent sticking. Add chicken, saute for another 10 minutes until chicken is cooked through. Stir in pineapple and cook for 1-2 minutes, just until pineapple is heated through.

In four shallow bowls, layer rice and curry and top with chopped cilantro.

Enjoy!

Stocking up

Since I have started this blog, a lot of my friends have come to me to share their loves, fears, and individual victories in the kitchen. It's very gratifying, and as I love food, it's nice to hear other people's stories and get their recipes.

In the last few months, though, I have heard one story over and over again. "I know how to follow a recipe really well, but I just never know what to do with what I have." Over and over, people would tell me that they never really know what to have on hand, what you could sling together, how to branch out from the page into something that is unique to you. The more I thought about this, the more I realized the secrets to my ability to cook on the fly.

First off, I have a list of about 20 things that I try to have in my pantry/refridgerator at all times. Now, as I make a lot of more ethnic dishes, my must haves are a bit different than most, but it's a point of reference.

The list :
Shrimp
Chicken
Starches: Couscous, pasta, rice, arborio rice (if I'm feeling fancy)
Juices: Orange, lemon, lime
Onions - Red and Yellow
A head or two of garlic
Red wine vinegar
Soy sauce
Ginger
A couple of chiles
Coconut milk
Cream
Chicken Stock
1-2 cans crushed tomatoes
Baby spinach or spring mix
Almonds
Cheese: mozzarella, parmesan, chevre
Avocado

Second off, I know my herbs. More to the point, I know which ones will work with just about everything I make and I try to keep them on hand. If I had a bit of sense, I'd grow my own, but alas, I am not so good at living things.

The herbs:
Basil
Oregano
Cilantro
Chives
Lemongrass
Mint

Lastly, I have aquired over the last year or so an utterly rocking spice cabinet. Dried herbs and spices are great for quick, easy, last minute additions to any meat or veggie dish. My absolute cannot-live-without spices are:


Cumin
Coriander
Nutmeg
Cayenne
Oregano
Thyme
Basil


Basically, in my mind, your pantry (and fridge and spice cabinet) is your toolbox. If you have your basic college graduate toolbox like the one that lives under my bed - hammer, a couple of screwdrivers, a tape measure, and maybe a staple gun - you can only do so much. However, if you have the fancy, seven drawers of state of the art tools organized just so set up that my friend Charles has, well, you can get a lot farther when it comes to repairs. Stock your pantry well, and you can get a long way in the kitchen. Another tool, if you want to delve further into the hows and whys as well as the whats of cooking is the book Cooking Around The World For Dummies. It has a lot of really useful information about how to cook different types of cuisine, not just recipes.


Enjoy the tips, and happy cooking!

Fruit and Fall

Ah, September. Summer is wonderful and all that, but frankly, I am glad to move away from the sweltering heat and into the pretty leaves! Virginia really is gorgeous in the fall. I can't wait.

A great thing about September particularly is that you get the best of all worlds when it comes to fruit. The strawberries and blackberries of summer are still ripe and delicious, but you can also get the peaches, figs, and apples of fall. Now is a wonderful time for pork, because it goes so well with all kinds of fruit, many of which are abundant right now.

I made this recipe for the first time last night and it was absolutely out of this world. The peaches and figs are perfect together, and the textures are all very interesting. This serves four and comes together in a little under a half an hour, chopping time included.

Poached Peaches and Figs

1 cup red wine (I used a Chilean Cabernet Savingon to very good effect)
1/2 cup apple juice
2 tbs honey, preferably good orange blossom honey
1/2 tsp dried thyme, allspice, and cardamom
1 tsp vanilla extract
1/2 lb figs, quartered
1/2 lb white and yellow peaches, sliced
1 8 oz container mascarpone cheese
2 tbs lemon zest

In a medium saucepan, bring wine, juice, honey, spices, and vanilla to a low boil for about 3-4 minutes. Add peaches and figs, simmering for 5-8 minutes until sauce has thickened a little and fruit is very soft.

In four wine glasses or deep bowls, spoon 2 oz of cheese. Carefully ladle fruit and syrup over cheese and top with lemon zest.

Enjoy!

Viva La Risotto!

So, I have been on this huge risotto kick the last couple of months. It started out as a challenge. I mean, if it's one of the dishes that consistently shows up on Iron Chef, Top Chef, and Hell's Kitchen, then it's not exactly the easiest thing to throw together, now is it? What it has become, however, is pretty much one of my favorite foods. I found this really great lemon risotto recipe on Epicurious.com, and I have been using it as a starting point for all kinds of really interesting variations.

Risotto is defined in the Food Lover's Dictionary as "An Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped onions) that has been sautéed in butter. The stock is added 1/2 cup at a time and the mixture is stirred continually while it cooks until all the liquid is absorbed before more stock is added. This labor-intensive technique results in rice that is delectably creamy while the grains remain separate and firm." It is a northern Italian dish and a centerpiece of Milanese cooking. Risotto can be made with three different types of short-grain Japonica rice: arborio, carnaroli, and vialone nano. Arborio is considered the lowest quality, but it is the most widely available and is called for in most risotto recipes.

What I have discovered is that risotto is not particularly hard to make. The real difficulty comes from the fact that, if you are doing anything else while you're making it, you either need four arms or a sous chef, because it requires almost constant stirring to turn out properly. However, it is so intensely worth the effort, because the creamy texture and delicate flavor are absolutely to die for. Plus, once you get the general technique down, risotto lends itself to neverending variation.

About a week ago, I came up with just about the best variation on risotto I've had. Because it was THAT AWESOME, of course I must share!

Risotto Fabuloso

4 cups low sodium chicken broth
1/2 cup lemon juice
1 1/2 cups water
1-2 tbs olive oil
2 shallots, finely chopped
2 cups arborio rice
1/4 cup white wine
Juice of 1 lemon
Zest of 1 lemon
1/2 cup - 1 cup parmesan cheese
1/4 cup each fresh basil, fresh oregano, fresh chives, all chopped finely
1 small tomato, diced
1 lb 31-40 shrimp
3-4 slices prosciutto, chopped coarsely
Salt and pepper to taste

In a medium saucepan, heat broth, lemon juice, and water on medium-low. Set aside.

In a very large, deep skillet, heat olive oil over medium flame. Saute shallots until translucent. Add rice and stir constantly for about a minute. Stir in the wine, lemon juice and lemon zest until evaporated wine has evaporated, then start adding the broth mixture, a half cup at a time, stirring regularly until desired texture is achieved.

In another smaller skillet, saute prosciutto and shrimp. Salt and pepper, and cook for a minute or two until prosciutto is slightly crisp and shrimp curl up and turn pink.

Remove risotto from heat. Stir in cheese, tomato, and fresh herbs. Add shrimp and prosciutto.

Enjoy!

It's all Greek to me....

No excuses. No more dallying. I AM going to start updating this at least once a week again, even if it is just a blurb and a recipe. People have been giving me trouble for slacking, which means WOOHOO I have an audience! Good times.

So, without further ado, I am going to introduce the best recipe I have come up with recently. I love Greek and Mediterranean food, but for some reason, I never really make it. I guess growing up with Lebanese and Iraqi neighbors who owned a deli will refine your palette when it comes to hummus and tabouli, though I do make a mean hummus. Well, about a week ago, I decided to dabble in lamb. Normally, I don't cook red meat. This is partially because I don't think I do it very well and partially because I like fish better. Either way, this time, my lamb turned out absolutely fantastically. As a side note, I use goat cheese in my recipe. You can substitute feta if you like. I just thought the milder chevre complimented the dish more effectively, and I like it better anyway.

Amazing Greek-spiced lamb (serves 2)

1 tbs olive oil
1 pita pocket, cut into corners
1-2 tbs hummus
1 tbs olive oil
2 boneless lamb chops, cut into bite size pieces
1/2 medium sized red onion, sliced thin
1 tbs each of cumin, coriander, savory
1 tsp each of ground mustard, cinnamon, white pepper
Cayenne to taste
1 tsp lemon juice
1 small tomato, diced
1/2 medium English cucumber, diced
1-2 handfuls chopped spinach
1 tbs chopped mint
Crumbled chevre to taste

Preheat broiler. Brush pita corners with olive oil, then broil for 2-3 minutes until crisp. Spread in bottom of shallow bowls or plates and cover with hummus. Set aside.

Heat olive oil in good sized skillet over medium heat. Add onions, saute until slightly browned.

In a small bowl, mix all spices together. Slowly stir in lemon juice to make a paste. Coat lamb in spice paste, then add to skillet.

Saute until browned and cooked to desired doneness. At last minute, stir in spinach. Wilt down just a little, then remove from heat.

In the bowls with the pita and hummus, layer meat and onion mixture, tomato, cucumber, mint and cheese.

Serve and Enjoy!

Self Help

Sorry guys. I know it has been about three weeks since my last post. I keep dropping off the face of the Earth.

The thing is, I have been stressed; that kind of all-encompassing stress that leads to utter lethargy and malaise. Sometimes, writing helps. Sometimes it doesn't. Recently, it hasn't helped much. For that matter, cooking hasn't done much for me lately either. You know how some people get Seasonal Affected Disorder in the winter? For as solar powered as I am, I think I get it in the summer. The heat just zaps the life out of me, I suppose.

Regardless of all that, things are looking up. Despite my disappointingly thwarted effort to move to Sacramento, I am finding a little bit more zen where I am. I've started working out (hurray healthy stress release), I have a pretty good lead on a job that I feel confident will be a step up from what I am currently doing, and I have Tuesdays.

Seriously, Tuesday people (even the one that is far away), you make my week, every week. Like last night, we went swimming. Fully clothed. It was fabulous. Great food is an amazing thing, and we had some great food last night, but great friends make it all worthwhile. So thank you, everyone who knows me, reads me, and helps me, for being my friend.

As a tiny token of my everlasting appreciation, I give you my famous fettucini alfredo recipe. Trust me, it is awesome.

Fettuccini Alfredo

18 ounces fresh fettuccine
1 cup heavy cream
4 tablespoons unsalted butter
1/2 cups grated Parmesan
1/2 cups grated Farmer's Cheese
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.

In a large, deep skillet, heat cream until just simmering over medium-low heat. Whisk in butter until fully melted.

Gradually whisk in combined cheeses, stirring constantly until smooth. Stir in spices.

Add pasta to the sauce, and stir to coat.

Enjoy!

Cooking School

Round 2 of cooking school.... ready.... GO!

So, this weekend I am venturing to Northern VA yet again to teach a friend to cook. Exciting! This time, I think I shall focus on the timing aspects of cooking, as they really are the most difficult and make the biggest difference between mediocre cooking and good cooking. Learning to juggle skillets and saucepans, to watch the pasta, stir the onions and saute the chicken at once, takes practice and skill, but it really pays off when you're not chewing lukewarm pasta in a cold sauce because you had to wait for the chicken to finish cooking.

This time, though, Jackie and I are going to finish class by showing off. When we were enjoying our heyday as Divine Goddesses of the Culinary Pantheon (my, we're modest), we made these faaaaaaaaaaabulous chocolate espresso souffles. They are a pain and a half to make, but they are completely and utterly delicious and worthy of Culinary Goddesses.

Chocolate Espresso Soufflés

2 tablespoons unsalted butter for greasing
1/4 cup sugar, plus more for dusting
1 1/2 cups whole milk
1 vanilla bean, split and scraped
6 large eggs, separated
1/4 cup all-purpose flour
8 ounces semisweet chocolate, chopped
2 tablespoons hazelnut flavored liqueurPinch salt
Confectioners' sugar, for dusting

Espresso cream topping

1 cup heavy cream
1 tbs. vanilla extract
4 large egg yolks
1/2 cup sugar
1 cup brewed espresso coffee
2 tablespoons instant espresso powder

Preheat the oven to 375 degrees F and remove the top oven rack.

Prepare 6 (8-ounce) coffee cups or ramekins with straight sides (or a 2-quart soufflé dish) by greasing with butter and coating with granulated sugar, pour out any excess. The butter and sugar will keep the soufflés from sticking to the sides, which will allow them to rise evenly. The sugar will also give the soufflé a crunchy crust, which is a great contrast to the soft interior.

To make the pastry cream base for the soufflé:

Combine the milk and vanilla bean and seeds in a heavy large pot and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat and discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.

In a large bowl, whisk together the egg yolks, flour, and 1/4 cup of sugar until slightly thickened and lemon-colored. Temper the yolks by gradually whisking in about half of the hot milk mixture (do not add too quickly or the eggs will cook.) Return the pastry cream back to the saucepan and cook over medium-low heat, stirring constantly, until it is nice and thick, enough to coat the back of a spoon, about 8 to 10 minutes.

Slowly melt the chocolate with the Frangelico in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Stir the melted chocolate mixture into the pastry cream; cool to room temperature.

In a separate clean bowl, beat the egg whites and salt just until they hold soft peaks. Using a rubber spatula, fold 1/3 of the beaten whites into the chocolate pastry cream to lighten it, then gently fold in the rest. Spoon the batter into the prepared coffee cups, 2/3 of the way full, and shake them gently to smooth out the top. Place the coffee cups on a cookie sheet and bake on the middle rack for about 20 minutes. The soufflé is done when it has puffed over the rim, the outside is golden and the center is still a bit loose and creamy; take care not to over bake.

For the cream topping, Pour the heavy cream and vanilla bean and seeds into a saucepan and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat. Discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.

In a large bowl, whisk together the egg yolks, sugar, coffee, and espresso powder, until well blended. Temper the yolks by gradually whisking in the hot cream mixture (do not add too quickly or the eggs will cook.) Return the custard back to the saucepan and cook over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon, about 8 to 10 minutes.

To serve, have each guest crack open the top of the soufflé with a spoon and pour in the Espresso Crème. Dust the top with confectioners' sugar.

It's so HOT

For some reason, I didn't do a lot of cooking last week. I mean, for one thing, the kitchen was a disaster and I can't cook in that kind of mess, especially with as little space as we have in our apartment. I suppose another reason would be that last week, at least in VA, it was hot, and really, even the most dedicated epicurians are hard pressed to slave over a flaming stove when it is 87 degrees and oppressively humid out.

Either way, now that a.) I have the cooking bug again and b.) it's not quite so miserably hot, here is a recipe that I really enjoy. It's great for all seasons and has a delicious middle-eastern kick to the flavor. Awesome.

Cumin-Coriander Crusted Pork Chops

1/2 teaspoon salt
1 tablespoon ground cumin
1 tablespoon ground coriander
3 cloves garlic, minced
2 tablespoons olive oil, divided
2 boneless pork loin chops
Ground black pepper to taste

Mix the salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste.

Season the pork chops with salt and pepper, and rub with the paste.

Heat the remaining olive oil in a skillet over medium heat, and cook the pork chops about 5 minutes on each side.

Enjoy!

Goodbye, my friend.

About a year ago, I met a girl. It was a karaoke night at a local bar and I had committed to go out to meet new people through this site called meetups.com. It was my first venture with their nightlife group, and I was a pretty far cry from being in mood to go. However, for whatever reason, I pulled myself off the couch and wandered down to go sing with a bunch of people I didn't know.

Wow, am I glad I did. Over the course of that night, I met two people who would become my two closest friends in Richmond, Juli and Sze. While it took a little longer for Sze and I to bond, Juli and I were instant friends. Between our shared tendency to spaz under stress, to say the most inappropriate things out of context (or sometimes even in context), and our incredibly high energy, we were, at first glance, twins separated at birth. I would to describe her to friends in other cities as, "Well, she's like me but a Yankee." We started hanging out several times a week, usually going out for a drink or dinner and just talking about our days and lives. As we got to know each other better, more differences revealed themselves, as always happens with developing friendships.

It was around this time that two things occured: first, we shared our mutual adoration for cooking, and second, we founded Tuesday Night Dinner. As I know I mentioned prior, it started out as our way to spend less money eating out, and since it was just the two of us, we would take turns cooking for each other. Juli is considerably more analytical than I am, and therefore more precise and a much better baker. We would toss around our lofty life goals - hers to own a cupcake bakery one day, mine to open up my own restaurant. As TND grew to include more people, we took up our designated roles. Juli is our dessert girl, making fabulous cakes, cupcakes, and other delectable confections.

Much to the sadness of all of us who know her, Juli is moving to Cincinnatti at the end of this week to pursue an amazing career opportunity. While I know she'll be back before we know it, the time without will be a little bit more gray. With her and through her, I have been able to build several lasting friendships with people who I never would have known, had so many stories, so many jokes, and created so many memories that my life, and those of all of us who have the privilege of knowing her, is much richer for it.

To my dear friend, take care, be good, and know that you're in our hearts. For the rest of us, today's recipe is Juli's famous, fattening, and fabulous Texas Sheet Cake.

Texas Sheet Cake

Boil in pan:
2 sticks butter or oleo (I use butter)
1 cup water
3 Tbsp Cocoa

Combine in bowl:
2 cups flour
2 cups sugar
1/2 tsp salt1 tsp soda

Add the 2 mixtures together. Blend. Add 1 cup sour cream and 2 eggs.

Bake in greased cookie sheet at 375 for 20 minutes. Ice immediately.

Icing: Melt 1 stick butter or oleo and add 3 tbsp cocoa and 6 tbsp milk.

Bring to boil - remove from heat and add 1 lb powdered sugar, 1/2 cup nuts (optional) and 1 tsp vanilla

Juli tip 1: This recipe works best if you just stir the batter and frosting with either a spoon or whisk. You can use a mixer, but it's one of those recipes where if the batter isn't 100% smooth, it's alright.

Juli tip 2: Start the frosting about 7 minutes before the cake is done baking. That gives you enough time to bring it to a boil and it hasn't started to congeal by the time the cake is out of the oven. It works best if both the cake and the frosting are warm.

Enjoy!!

Solar food

Sorry guys, busy couple of weeks at work. And unfortunately, I don't really have time for a full blown update. However, it's the first sunny day in about a week, so, in honor of my friend, the sun, here's a brilliant and delicious little salad to make your day a little brighter.

Salad with Brown Sugar Vinaigrette
I cup baby spinach and red lettuce
½ cup mixed black and green olives
2 lemons, peeled and thinly sliced
1 long cucumber, thinly sliced

Vinaigrette
1/3 cup large raisins or zante currants
¼ cup apple cider vinegar
¾ cup extra virgin olive oil
2 tablespoons brown sugar
2 tablespoons capers, rinsed and drained
Salt and pepper to taste

Place raisins, vinegar, olive oil, sugar and capers in a food processor or blender and blend until very smooth. Put in a jar or bottle with a lid and shake vigorously before serving. Set aside.

Arrange lettuce, lemons, cucumber and olives on a large plate. Drizzle with the vinaigrette and serve!

Enjoy!

Soups for Spring

Believe it or not, soup is one of my favorite Springtime dishes. I know, I know. "Soup?" you say. "In 75 degree weather? Soup is a winter dish. Soup is for cold rainy days or two feet of snow. Soup is not for Spring! You have finally gone off your rocker completely, haven't you. Soup in Springtime..."

Trust me, nay saying reader. Soup is perfect for spring.

Now, in a way, you have a point. The big hearty soups - your potato soups and wall street stews and clam chowders - really are better suited for the cold winter months. But, there is an entire world of lighter, brighter soups, even cold soups, that are easy, don't require a lot of time, and are absolutely delicious.

The two standard bearers of the Cold Soup brigade are vichyssoise, which is basically a cold potato leek soup, and gazpacho, a traditional Andalucian dish of pureed tomatoes, fresh vegetables, garlic and chiles. Both are delicious and really introduced the concept of the cold soup to the world. However, these are just a starting point. In my opinion, the greatest thing about summer soups and cold soups is the unusual combinations of flavors that you find. My two favorites at the moment are strawberry rhubarb soup and cucumber-avocado soup. Both are so refreshing and incorporate my favorite things about spring: fresh produce and bright, exciting flavor. Potatoes and squash are great, don't get me wrong, but they simply cannot compare to tomatoes and avocados and strawberries. God I love Spring.

Since I am finished with my effusive praise of the season (for now), we get down to business. Hardware is very important when it comes to cold soups. Beyond your usual saucepans and ladles, you need two things: either a food processor or one of those heavy duty ice demolishing blenders and a fine mesh sieve. A lot of cold soups are smooth; something that is hard to achieve without a food processor and a sieve.

Now, I know what you're saying. "Cold soup? That is definitely not my thing." Fear not! You can still enjoy the wonderful world of Spring soups, hot or cold. The key?

Lime. ALL things in life are improved by the presence of lime, and really, what says warm weather and bare feet more than the deliciously succulent tang of fresh lime? As long as you keep with the theme of fresh, bright ingredients, there's absolutely no reason why you can't have soup, and enjoy it, year round.

Because I have been a bit of a slacker with the posts, today you get two recipes: one hot soup, and one cold soup. The hot soup is a personal favorite, a Thai Chicken soup. It has coconut milk, lime, and cilantro and is perfect for the cooler, rainier days of April. The cold soup is Strawberry-Rhubarb soup. It is delicious and divine on a warm Sunday picnic. Make one, make both, and make sure to take advantage of the joy that is good soup!

Strawberry Rhubarb Soup

1 pint strawberries, washed and hulled
1 pound rhubarb, sliced into 1/2-inch pieces
1 1/2 cups fresh orange juice
1/2 cup superfine sugar or splenda, or to taste
1/4 cup mascarpone cheese for garnish
3 tbs mint, for garnish

Place the strawberries, rhubarb, and orange juice in a large pan and simmer for 15 minutes or until the rhubarb is soft. Remove the pan from the heat and add the sugar, stirring until it dissolves. Taste the mixture and add more sugar if desired.
When the mixture has cooled, puree in a food processor. Pass the puree through a fine mesh sieve. This is very important, because the soup looks a little bit like insides if you don't.

Refridgerate for 4-6 hours. Serve with mascarpone and mint.

Thai Chicken Soup

3/4 pound boneless, skinless chicken meat
3 tablespoons vegetable oil
2 (14 ounce) cans coconut milk
2 cups chicken stock
2 tablespoons minced fresh ginger root
4 tablespoons fish sauce
1/4 cup fresh lime juice
1/4 tablespoon cayenne pepper
1/2 teaspoon ground turmeric
2 tablespoons thinly sliced green onion
1 tablespoon chopped fresh cilantro

Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.

In a pot, bring coconut milk and chicken stock to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.

Sprinkle with scallions and fresh cilantro and serve steaming hot.

Enjoy!

I <3 Richmond

About once a week, I am reminded why I love Richmond. Sure, the town is tiny - I can't go ANYWHERE without running into someone who knows me or someone I know - but there are some things that really can only happen here.

Case and point: Yesterday, I was going with my roommate to pick up sushi from the takeout place on Main Street. We're stopped at a stop sign and I look out my window to see two guys, probably around 18 or 19, with three bicycles. One of the guys is trying to arrange the extraneous bike on his shoulder so that he can ride his bicycle while carrying it. Rachael looks at me, I look at her, and we both look at these guys. Now, this is in The Fan. The roads are extremely narrow and, because of all the parallel parking, visibility is not so great around corners. I had visions of maimed undergrads dancing in my head for sure. So, I roll the window down and say, "do you guys need some help?"

5 minutes later, I have a bicycle stuffed into my beetle and I am on my way to VCU campus. Only in Richmond is the answer to that question, "Well.... yeah."

It was an interesting evening, to say the least.

The thing that I guess I love about Richmond, and that this story illustrates, is that there is a sense of community to this place. My downstairs neighbors comment on my cooking (particularly when I make Indian) and borrow soy sauce. The guy who lives behind me knocks on the door to let me know I've left my laundry in the dryer (again). The people are nice, the place is cozy, and it is, truly, my home.

Besides, it has great restaurants.

Growing up here, my mom (who is very Southern), always quipped that Virginia is NOT truly Southern because they eat oysters. And, compared to Tuscaloosa, AL, we're not. Take that or leave it. Community, though, isn't a uniquely Southern or even uniquely rural phenomenon. I think it can occur anywhere, and it does.

I think that today, in honor of the community spirit, I'll post my mom's famous cornbread recipe. Keep in mind, this absolutely requires a cast iron skillet, preferably one that belonged to your grandmother, to turn out properly.

Mom’s Cornbread

1 stick butter

1 cup self-rising cornmeal MIX

½ cup self-rising flour

½ cup evaporated milk

Water till very moist

Preheat oven and 1 Qt cast iron skillet with butter to 350 degrees.

Blend cornmeal, flour & milk, add water until very moist (better too wet than too dry). When butter is completely melted in the skillet, add most of the butter to the batter. Mix very well. Pour batter into VERY hot skillet.

Bake for approximately 30 minutes until golden brown. Immediately turn out onto plate with knife under cornbread to prevent condensation from making bottom of cornbread mushy.

Cool for at least 5 minutes before cutting.

Enjoy, y'all!

Anywhere But Here

Ever since college graduation, my best friend, Carrie, and I have played this game we call Anywhere but Here. The premise is simple and pretty self-explanatory: as we were (and are) working mind-numbing Jill Jobs, we would send emails back and forth with pictures of places we'd rather be and the glorious food we'll eat when we're there. For example:

"Anywhere but here, I am going here: http://www.southwestrooms.com/palm-springs-hotels/caliente-tropics-resort/caliente-tropics-resort-images/caliente-tropics-resort-lobby.jpg I think I'll have Lime-chili shrimp kabobs over brown rice." ~ Me.

“In the grand tradition of anywhere but here, I am going here and having a cup of rooibos tea, a lovely salad and reading my book in the rain” ~Also Me
















"I am going here and having a picnic with this and a glass of red wine while also reading my book (which is a book about the supreme court).” ~Carrie
















Carrie even bound a bunch of our Anywhere but Here recipes in this gorgeous cookbook for me this Christmas as a gift. Super cool.

Well, because of a lot of things, I am thinking about taking a culinary vacation next summer. If all goes well, my Real Life Anwhere but Here will be this, a culinary tour around Rome and Tuscany…. In a Ferrari. I mean, Italy, cooking, and cars, all in one trip?! What more can a girl ask for???

In honor of the grand tradition of vacations and Anywhere but Here, I’m posting the extraordinarily simple and ever delicious Insalata Caprese. Like most Italian cooking, the key is the ingredients: the fresher, the better.

Insalata Caprese

1 cup fresh whole-milk mozzarella, sliced thin
2 large, ripe beefsteak tomatoes
1 bunch fresh basil, chopped
Salt and pepper, to taste
Olive Oil, to taste

Season tomatoes with salt and pepper, then layer tomatoes, cheese, and basil on a large plate. Drizzle with good olive oil. Serve with crusty Italian bread or by itself.

Enjoy!

Music, Mood and Food

I have a very close relationship with my family. That's not to say we're not human - of course we have rough patches. Who doesn't? - but, even at 25 years old, when I need to talk, my mom is usually the first one to hear about it. Part of the closeness, and really some of the craziness, comes from our shared love of music. Music, to us, is our shared language, our shared passion, and one thing we agree to appreciate and never agree on.

Really, it all started with Dvorak.

In 1893, during a three year stay in the United States, Antonin Dvorak wrote his 9th, and probably most well known, symphony entitled "The New World." He was interested in the themes, nuances, and idiosycracies of local American music, particularly that of the African- American and Native American communities of the time, and tied a lot of those ideas into this enormously popular piece. He has been quoted as saying, "I am convinced that the future music of this country must be founded on what are called Negro melodies. These can be the foundation of a serious and original school of composition, to be developed in the United States. These beautiful and varied themes are the product of the soil. They are the folk songs of America and your composers must turn to them."

Growing up, this piece was (and is) the Family Theme Song. From this beautiful and passionate composition, and my parents' boundless enthusiasm toward it, the music seed was planted and bloomed to create two professional musicians (my brothers are a violinist and cellist) and one avid music enthusiast.

These days, Dvorak and a few other great composers -Beethoven, Shostakovich, Schubert - are where our common ground as a family regarding music really begins and ends. I like to think I have the widest and most accepting view of music, and what good music really is, of the five of us. That doesn't mean I'm not a snob. I am just less of a snob. I know that, when you ask a person what kind of music they listen to, the response 98 times out of 100 is either, "Oh, I listen to everything!" or "Everything but country."

I really do listen to everything, even a little country.

Because music has such an ability to affect my mood - Ella Fitzgerald on a lazy, rainy Sunday, Hot Hot Heat when I'm working, Incubus when I am driving, Debussy when I need to sleep - I listen to certain songs or playlists when I cook. Etta James' "At Last" is the perfect chocolate-espresso souffle song. At the risk of getting too specific, I'll give my genre list for culinary awesomeness:

Rap metal (i.e. Linkin Park): Shrimp, scallops, other shellfish. Anything that cooks on very high heat very quickly

Big Band (i.e. Frank Sinatra): Grilling or Breakfast. I always think of a romantic weekend breakfast when I hear Etta belt out "Sunday Kind of Love."

Ethereal Prog Rock (i.e. Radiohead): Rice in a rice cooker, with something that requires a lot of chopping, like a stir fry or goulash.

Mid-tempo rock (i.e. Jimmy Eat World): Anything with citrus, coriander, or cilantro. Mid-tempo is usually bright, a little more optimistic, and reminds me of picnics and summer. Also, femme-pop, like older Nelly Furtado or Esthero, evokes similar culinary stylings. Don't ask me why.

Good Stuff (i.e. whatever your favorite is. For me, Incubus, Muse, and Alanis Morrisette) Culinary Therapy and Comfort Food.

Classic Rock (i.e. The Beatles): Whatever Mom used to make. Or Italian Food. Your Choice.

I use the, for lack of a better term, "mood altering" affects of music to enhance the stress relief, relaxation, and social joy I derive from cooking for myself and others. Just like the perfect song on windows-down spring drive can improve two weeks of rain, perfectly seared tuna steak can clear off any bad day blues. And when I hear that perfect song with that seared steak? That absolutely makes my life!

In honor of Spring, seasonal cuisine, and that perfect song, I am posting my glorious Orange Glaze Salmon. It's so bright, refreshing, and made for eating on a patio.

Orange Glaze Salmon

2 pounds salmon fillet
1 cup orange juice
2 teaspoons balsamic vinegar
1 teaspoon finely chopped fresh ginger root
2 tbs. cornstarch
Salt and ground black pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

Whisk orange juice and cornstarch together, then place mixture in a small saucepan over medium low heat. Cook and stir 10 to 15 minutes, until reduced by about 1/2 and thickened. Remove from heat, and allow to cool.

Stir balsamic vinegar and ginger root into orange juice.

Place salmon fillet in a medium baking dish, skin side down. You can line it with wax paper or aluminum to make cleanup easier. Season with salt and pepper.

Cover with 1/2 the orange juice mixture.

Bake salmon in the preheated oven 10 to 15 minutes. Brush with remaining marinade, and continue baking 10 to 15 minutes, until easily flaked with a fork. Serve with steamed rice or naan.

Enjoy!

Zen and the Kitchen

I know I have mentioned it before, but cooking is my biggest form of stress relief. Give me my iPod and a spatula and I am more at home, haha barefoot in the kitchen, than anywhere else in the world. I've had more than one roommate who loved when I came home after a really bad day, because she knew that dinner would end up being spectacular.

I'm not sure if it is the temper-cooking or just my nature, but in recent years, I've become a lot more creative in the things that I make. Take the photo on the site, for example. Those tropical fruit pastries were the product of two things: my inability to eat sugar and a very long day. It's really nice to have a creative outlet, where I can make something that makes me, and everyone else, happy.

By popular demand, the recipe for the tropical phyllo pastries.

Tropical fruit phyllo shells

Each of the fruit is diced and seeded:
1 mango
2 starfruit
2 kiwi
1 pint strawberries
1 pineapple
1 blood orange

**** be prepared to be STICKY. A lot of the fruit is really juicy and makes a mess when you’re cutting it. Also, you want to wikipedia the right way to pit a mango, because it’s a pain. If you use canned pineapple, make sure you drain it completely. *****

2-3 packages of pre-made mini phyllo shells: You can find them in the freezer section of the grocery store, near the pre-made desserts.
1/4 cup orange juice
2 tsp lemon juice
2-3 tbs honey
1 tsp each ginger, coriander, cinnamon, anise, nutmeg, cloves, mint and cardamom

Whisk together juice, honey, and spices in large bowl with a lid. Add the fruit. TIGHTLY secure the lid and shake. Refrigerate, stirring every few hours, for at least 6 hours.

Spread shells out on a baking sheet and bake per box instructions. Fill with fruit mixture. Top with mascarpone cheese or whipped cream if desired.

Enjoy!

A little bit of this... a little bit of that...

Last night, I made the most fantastic alfredo sauce. I was SO proud of myself, because really, parmesan cheese doesn't melt worth anything, making alfredo a bit tempermental. However, that recipe is a.) not really mine, it's from the foodnetwork.com website (though I made a few changes), and b.) not what I am writing about today.

I've been thinking a good deal recently about fusion cuisine, mostly because it's not something at which I excel. I can make just about any type of food, but when it comes to mixing a few different ideas, I have room for improvement.

Now, the aforementioned statement does beg the question: what exactly is fusion cuisine? According to the great wikipedia, "Fusion cuisine combines elements of various culinary traditions while not fitting specifically into any. The term generally refers to the innovations in many contemporary restaurant cuisines since the 1970s."

Actually, speaking of the great wikipedia, a lot of information about different cuisine styles and their histories can be found here.

The thing about fusion is that it can be done really well, i.e. cream cheese and smoked salmon sushi, which combines traditional British flavors with a Japanese method; or it can be done really poorly, like this weird Peking duck quesadilla I had one time. Yuck. As I said before, if it smells good together, it usually tastes good together, but when what you're smelling is chili paste, habanero peppers or curry powder, you're probably going to wish you'd spared your nose. Other things, like fish sauce, smell HORRIBLE no matter what you're using them for, but combine with things like soy sauce, lime juice, or coconut milk to make a really interesting and delicious flavor. So you can see the dilemma.

The foodnetwork.com website offers up some pretty interesting fusion recipes, mostly focusing around Latin American techniques, such as quesadillas and chimichangas, with European, Asian, and even African flavors.

My one really delicious foray into fusion was my Greek stir fry. Ginger, chili paste and scallions, plus the traditionally Chinese technique of stir-frying, add a different twist to some very Greek flavors.

Greek Stir Fry

1 lb lamb, diced small
1 can garbanzo beans, drained
1 red onion, sliced thin
1 clove garlic, diced
1 bunch clean fresh spinach, shredded
1 large tomato, diced
2 tbs mint, chopped
1 T ground coriander
1 tsp ginger paste
1 tsp chili paste
1 bunch scallions, chopped
2 T lemon juice
Olive oil
Salt and pepper to taste
1 cup couscous
1/4 cup crumbled goat cheese (optional)

Prepare couscous according to package. Set aside.

Heat olive oil over medium heat in large wok-style pan. Saute onion and garlic until translucent but not completely caramelized.

Stir in lamb, cook for about 4 minutes, turning occasionally.

Stir in garbanzo beans, coriander, ginger, chili paste, salt, pepper and lemon juice, and cook for another 4-5 minutes.

Add spinach and tomato, cook for about a minute. Serve over couscous, and stir in goat cheese.

Enjoy!!

Variety is the Spice of Life

I need to get back on the ball with the daily blogging! C'est la vie.

Alas, I have precious little to share, but a recipe, which is my very favorite that I make. It's fairly easy, not terribly time consuming, and completely delicious.

Lemon-cream pasta

1 box pasta, any shape you want. I like penne.

1 T butter

1 small onion, chopped small

3/4 cup chicken broth

LOTS of lemon juice

1 1/2 cups heavy cream

1/4 tsp cayenne

2 T fresh mint, chopped

Bring a large pot of water to boil. Add pasta. Boil, drain.

Melt butter in large, deep skillet or saucepan over medium heat. I prefer making this in a skillet because it is faster, but you have less chance of mess in a saucepan. Your choice.

Saute the onions until soft but not completely caramelized. Add about a T of lemon juice and the chicken broth. Raise heat to medium-high and cook until the broth is reduced to between 1/8 and 1/4 cup. You want to leave a path with the spoon when you stir it, because this is the step that thickens your sauce.

Add another T or so of lemon juice and simmer for about a minute. Stir in the heavy cream and reduce heat to medium-low. Simmer, do not boil, for about 10 minutes until cream is heated through. Add cayenne, mint, and another tsp of lemon just before serving.

Pour the drained pasta into the sauce and stir until completely coated.

Enjoy!

The Learning Process

Sorry for the break, guys. I was out of town.

While I was in Fairfax, I had the opportunity to lead an informal "cooking school" for a friend of a friend. He is (or, I rather hope, was) one of those guys whose culinary ability extends as far as boiling water without burning the pot (which I STILL can't figure out how people do), and Jackie (our mutual friend) had volunteered to teach him how to cook. He was an exceptionally good sport - he and one other guy subjected themselves to lessons from three more than slightly crazy girls - and picked up on the techniques really quickly. I was proud.

In the process of teaching this guy how to cook, right down to the very basics, I had to think about two things in a way I normally don't. The first thing was really breaking down the steps. I couldn't say "sauté the chicken", because he didn't really know how to do that. Not to imply that he is unintelligent -on the contrary, he is extremely smart - he just was unfamiliar with the process and the terminology. I also had to think about why we do certain things when we cook. For example, why do you use sea salt instead of table salt (answer: lower sodium, better flavor)? Why do you use 1 tablespoon of oil, not two? He was very curious and very analytical, so I really had to stop to think, "Well, why DO I use 1 tablespoon of oil?"  

While, by its very definition, gourmet cooking is not simple, I think that it's a matter of practice and confidence in your ability that makes it really work. Super fresh ingredients, patience, and the right tools of course are important and definitely help, but, just like playing violin or soccer, the more you practice, the better you get. The technique and tricks come with time. You can't perform the Mendelssohn violin concerto or take on David Beckham in a one-on-one match after your first lesson. Similarly, you can't make foie gras for 12 the first time you try to make dinner.

Today's recipe is really about 85,000 recipes in one. It's called my Mix and Match Marinade. The concept is really simple. I have broken the recipe up into four categories: Meat, Acid, Base, Spice. You want to pick one or two meats (not all of which are actually meat, yes I know), a couple of acids, one base, and as many spices and you choose. Keep in mind; if it smells good together, it probably tastes good together. If you're unsure about using ground mustard with scallops or red pepper flakes with tofu, read the labels on the spice bottles. Usually, in addition to the exotic locales whence these spices hail and effusive praise of their properties, the label will offer a little guidance on usage. I typically don't use the mix and match marinade on red meat, or even pork, but that is more personal preference than for any particular reason.

 

Mix and Match Marinade

Column A: Meats

Shrimp (marinate for 30 minutes)

Scallops (marinate for 30 minutes

Tilapia (marinate for 30-60 minutes)

Salmon (marinate for 30-60 minutes)

Tuna (marinate for 1-2 hours)

Portobella mushrooms (marinate for 1-2 hours)

Tofu (marinate for 3-24 hours)

Chicken (marinate for 3-24 hours)

Column B: The Acids

Lemon Juice

Lime Juice

Orange Juice

Soy sauce

Worcestershire sauce

Balsamic Vinegar

Red wine vinegar

White wine vinegar

Apple Cider vinegar

 

Column C: The Bases

Olive Oil

Peanut Oil

Sesame Oil

Yogurt

Butter

 

Column D: Spices (The Fun Part)

Ginger

Brown Sugar

Wasabi Paste

Chile peppers

White Sugar

Dill

Cilantro

Cumin

Coriander

Basil

Mint

Lemon Grass (SPARINGLY)

Cayenne Pepper

Lemon Zest

Honey

Tarragon

Nutmeg

Garlic

Whisk together ingredients. Pour in large zipper bag over meat of choice. Marinade. Grill, pan fry, broil, or bake.

If you’re really feeling motivated, reserve the marinade and boil down with a tablespoon of butter and a bit (maybe a teaspoon) of cornstarch dissolved in water. Drizzle your sauce over the cooked meat and serve.

As a rule, I serve this dish over rice, couscous, or quinoa.

Enjoy! 

Foodgasms

Tonight, I must say, I cannot supply you with a recipe. It would be an insult to the place where I had dinner to pretend to be a chef and give out culinary advice, because I have just had the absolute best food that I have ever eaten in my life. 

Ladies and gentlemen, I am talking about Si' Tapas. If you have the pleasure of living in Richmond, drop whatever dinner plans you have RIGHT NOW and go to this beautiful little hole in the wall off of Lombardy in the Fan. My best friend, Carrie, and I treated ourselves to a trip to culinary divinity this evening, and oh MAN was it worth it. Reasonably portioned (and priced) tapas, beautiful and quiet atmosphere and an exceptional and eclectic wine list make this my new favorite place in Richmond. Not to mention that the food was absolutely divine. 

We started out with the vegetable selection: she had pequillo peppers stuffed with chevre and fennel; I had belgian endive with chevre, almonds and orange with some kind of sweet lemon dressing. OH MY HOLY GOD. The texture of the peppers and cheese just melted into my mouth like the most decadent dark chocolate. The slightly bitter endive basically did a Viennese waltz with the sweet orange, the creamy chevre, and the rich toasted almonds. I could have died then, and we weren't even getting started. 

Next, we moved on to seafood. Carrie tried the scallops, served with some kind of paprika sauce, bacon and watercress. I had yellowfin tuna tartare served with a spicy garlic aioli and a rice cracker. The scallops were perfect. They were fresh, just barely seasoned, and played beautifully with with the other flavors. The tuna was just a bit spicy for my tastes, but was so perfectly rich and decadent that it made my head spin in the best kind of way. 

Our final dinner selection was the roasted duck served with jellied kumquats and cocoa nibs. This, my friends, was a foodgasm that will leave you spent for weeks. The duck was so tender that it, like everything else, melted off the fork, and the sweet and savory interplay of the cocoa and the kumquats was a hurricane of sensory delight. 

We finished off the night with the roasted red d'Anjou pears. And just when I thought it couldn't get any better, we are presented with a perfectly spiced warm pear alongside a citrus-ginger sorbet. This place is appropriately named (it'll make you scream YES!), because seriously this capped the single best meal that I have ever had. 

If you don't live in Richmond, mourn the loss of this place. If you do, you are doing yourself the greatest of imaginable disservices by depriving your senses of the foodgasm that is dinner at Si. 

Enjoy! And have a great weekend. 

Nothing says 'Comfort' like soup

In my opinion, every person on Earth has a comfort food. This is the food I eat when I have LONG bypassed the kind of stress or frustration that Culinary Therapy can resolve. Comfort food is reserved for the days where you woke up on the wrong side of the bed, you're feeling under the weather when the weather is the kind of 42 degree drizzle that feels like acupuncture when the constantly gusting wind blows, when you are physically, mentally, and emotionally drained and the idea of curling up and hibernating for a solid three months is exceedingly appealing. I don't think it has anything to do with compulsive or emotional eating, or the societal tendency toward overeating. At least for me, comfort food is all about association.

Take my ultimate comfort food, for example. I love Kraft Mac and Cheese. It is absolutely my all time favorite comfort food. Now, I know that seems odd, that the ultimate in comfort for someone who loves to cook is processed cheese product from a blue box, but mac and cheese was the first thing I ever learned how to cook. It was a favorite weeknight dinner for my family from the time I was about 5, and we have it down to an absolute science. I can wake up from a congested NyQuil sleep, starving, and make mac and cheese with my eyes closed.

There are a lot of variations on the comfort food theme. More than one celebrity chef has made a killing dressing up the basics: mashed potatoes, meat loaf, spaghetti and meatballs, chili, tuna melts, you name it, but it all boils down to something you know. Most of the time, it's a dish you grew up with. Maybe it's something your mom made you when you weren't feeling well, or, like me, the first dish you learned to cook.

I have a good friend who has stayed sick pretty consistently for the last few months. Because I have absolutely zero medical skill, when he calls me feeling poorly, my first reaction is soup. There are actual scientific studies touting the actual medicinal qualities of chicken noodle soup, and I have started branching out to other soups and stews to help him get well.

When I first started really cooking for myself consistently, I guess I was a sophomore or a junior in college. I had (well, still have) this fabulous friend named Jackie who was my fellow Culinary Goddess. To this day, we close emails with "In the name of Dill, I bless thy kitchen" on occasion. Between the two of us, we devised this absolutely glorious recipe for French Onion Soup. We recommend yellow onions and good white wine that you like. I use riesling most of the time.

I think I'll make some for my friend tonight. Nothing comforts like a good bowl of soup.

French Onion Soup

4-6 large yellow onions, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon ground black pepper
1 teaspoon white sugar
2 boxes beef broth
1 T fresh parsley
1 cup white wine
1 baguette, sliced
LOTS of mozzarella cheese, shredded

In a large pot over medium heat, saute the onions in the butter or margarine for 10 minutes, or until onions are tender. Stir in the flour, ground black pepper and the sugar to form a pasty mixture.

Now add the beef broth, water, parsley and thyme and simmer for 10 minutes, Then add the wine and simmer. The longer this simmers, the more the flavors combine and the more fantastic the soup becomes.

Preheat oven to broil.

Fill individual oven safe bowls 3/4 full with the soup. Place a slice of bread on top of the soup and cover with the cheese. Place bowls in the oven.

Broil in the oven until the cheese is melted.

Enjoy!

Where in the world did you find THAT recipe?

My brother, Matt, swears that his last meal on Earth should be Indian butter chicken. My mom loves shrimp quesadillas and orders them at every Mexican restaurant we visit. My youngest brother, Alan, and I have a sushi tradition where we go to this one place whenever he is in town, and my dad eats Italian food like it is going to vanish off the face of the planet if he alone doesn't keep it in demand.

When it comes to eating and cooking, I really like to try new things. From Thai to Ethiopian to tapas and pho, I love experimenting with food from all over the world. Of course, it doesn't always go that well - I tried making sushi one time and ended up with rice starch up both of my arms, all over the counter, and in my hair - but I find it to be a great way to broaden my horizons both as a cook and as a person.

Last night, for Tuesday Night Dinner, we ended up having a little South Asian banquet. Sze made Hainan Chicken Rice, the unofficial national dish of Singapore, Dee brought makeshift samosas, which are basically curried potatoes wrapped in dough, and I made korma, a traditional Indian dish. Korma is one of my favorite Indian dishes for three reasons: it is not particularly spicy but it is extremely flavorful; the texture is really interesting, particularly if you make it with pork as I did last night; and it is easy and completely delicious, if a bit time consuming.

Korma

1 tbs vegetable oil (NOT olive)
2 cinnamon sticks
4 cardamom pods
1 onion
2 cloves garlic
2 chicken thighs or legs
1/2 tsp salt
1/2 tsp red pepper flakes
1 tsp cumin seeds
1 tsp coriander seeds
1/2 cup tomato sauce
1/2 cup warm water
1/2 cup buttermilk
2 tbs parsley

In large skillet, cook cinnamon sticks and cardamom pods in heated oil for about 3 minutes over medium heat. Stir in garlic and onion and cook until soft.

Add the chicken, cook for about 5-8 minutes. Season with salt, pepper flakes, coriander and cumin. Cook for another 10 minutes.

Add tomato and water, cook for another 10 minutes.

Stir in buttermilk, cook for about 5 minutes. Stir in parsley just before serving.

Serves 2.

Enjoy!!

Culinary Therapy

Sometimes, you just have one of those days. It’s a nasty, rainy Monday, everything is taking twice as long as it reasonably should, nothing is working on the first try, and to boot, they closed three blocks of the road you live on for maintenance, so traffic is horrific. Sometimes you come home from the longest day you’ve had in months just to get dumped by the significant other that you live with. Sometimes it’s the bombshell that you’ll have to move across the country again.

It’s the bad days, the stressful days, which make me love cooking. Food is in my control. I can make it pretty, I can make it delicious, and I make it just for me. Even if I am cooking for other people, it’s really about me and making me feel better. Sometimes I’ll storm in the door and bee-line for the kitchen, throwing food into a skillet and just daring it to turn out poorly so I have a reason to scream.

This is what we call Culinary Therapy. It can be me cooking for myself, someone cooking for me, or me cooking for someone else, but the point is cooking for comfort. When I try my hand at Culinary Therapy, fancier is better. I came up with this recipe after a particularly long day at work, and it has become one of my favorite cook-to-impress dishes. The sweet and savory flavor combinations are absolutely perfect and compliment the scallops so well.

Pan seared scallops with berry-gorgonzola glaze and magic purple onions

9-10 large sea scallops
2 cups baby spinach, washed
3-4 tbs of olive oil
Glaze:
¼ cup fresh blackberries, washed and quartered
¼ cup fresh strawberries, washed and quartered
1-2 stalks fresh arugula, chopped
¼ cup orange juice
1 cinnamon stick
¼ tsp red pepper flakes
½ cup gorgonzola cheese, crumbled

Start with the onions (see the recipe in yesterday’s blog.)

While the onions are cooking, combine berries, arugula, orange juice, cinnamon and red pepper in shallow skillet. Simmer over medium heat until orange juice has created thick syrup, about 15-20 minutes. Turn off heat and stir in cheese while still hot.

Heat 1 tbs of olive oil in medium skillet until VERY hot. Salt and pepper scallops, then place in skillet. Cook around 2-3 minutes per side.

Toss spinach in 2-3 tbs of olive oil. Arrange on plate. Layer scallops, berry-gorgonzola glaze, and onions. Serve hot.

Enjoy!

Shortcuts

I have a confession. 

I am not the type of cook that makes her own pasta. Even if I had a cuisinart and the right attachment, I still think I would go for the boxed stuff. I use pre-mashed ginger and chili paste. I love the already washed, ready to eat spinach you can buy at the Kroger. I am a cut-corners cook, and frankly I don't see anything wrong with that. Why spend three hours slaving over homemade noodles when the 15 minute option is just as good? As long as it tastes good and is good for you, meaning no artificial god-knows-what holding all the little molecules in the form of food, I feel like practicality beats perfection. My new favorite way to cut corners with all manner of meat can be summed up in one delectable word: 

Preserves. 

Preserves and jams are absolutely the most fantastic glazing shortcut for fish, pork, poultry, and even shellfish. I don't usually leave them alone, of course - that would be too easy - but as a base, they make fabulous sauces. Here's the basic formula to feed four: 

4 pieces of whatever white or light meat you choose

1/2 cup preserves

1/4 cup vinegar

1/2 tsp cayenne

salt and pepper

Apricot, fig, and blackberry preserves are the ones that I use most often, primarily because they don't have the peanut butter and jelly or breakfast biscuit associations as much as grape and strawberry. Currant, mint, and orange marmalade work a little better with heartier meats such as veal, lamb, or tuna.  I found this one Dalmatia Fig and Apricot spread in the deli section of the grocery store the other day that is my new favorite base for all things pork. DELICIOUS. 

As for vinegars, I usually use apple cider vinegar or balsamic vinegar. Both have a little bit of natural sweetness that complements the fruit flavors, though white wine vinegar, red wine vinegar, and even rice wine vinegar have all worked well. The cayenne is to cut the sweetness more than to add spice, and it really does round out the flavor so well. 

The key to making this glaze nicely is the oven. You can either broil (with fish) or bake (with pork or poultry), but the heat is what melts the preserves into a gloriously tasty sauce. So today, on this note, I am going to post my two most highly praised recipes that go along on this theme: pork chops with magic purple onions and an apricot-fig glaze and tilapia with a black currant glaze. 

Pork chops 

4 boneless pork chops

salt and pepper

Onions: 

3/4 cup good tawny port

1 small red onion, sliced very thin

1 tsp sea salt

Glaze: 

1/2 cup dalmatia fig and apricot spread (if you can't find it, apricot preserves will do just fine)

1/4 cup balsamic vinegar

1/2 tsp white pepper

1/2 tsp ground mustard

1 tsp coriander

1/4 tsp cayenne

Preheat oven to 350

In a small saucepan, combine onions, salt and port. Simmer over medium heat for 15-20 minutes until onions are completely glazed by port. 

In a small bowl, combine all glaze ingredients. Mix well, and set aside. 

Place pork chops in a baking dish. Salt and pepper each side liberally. Coat with the glaze mixture, then bake for 20 minutes until internal temperature is about 150. Top with onions. Serve hot. 

Tilapia with a Black Currant glaze

2 Tilapia filets

Glaze: 

1/4 cup black currant or blackberry preserves. This is also good with apricot. 

3 T apple cider vinegar

1/4 tsp cayenne

1 tsp ginger paste

Salt and pepper to taste

Preheat broiler

In a small bowl, combine all glaze ingredients. Set aside. 

Salt and pepper tilapia in baking dish. Spoon half of the preserve mixture over the fish. Broil for 4 minutes. Flip and spoon over the other half of the mixture. Broil for another 3-4 minutes. Serve hot.

 

Both of these recipes are extremely easy and very popular. Make them for dates, for friends, or just for yourself. 

Enjoy! 

Weekends save my life

Oh, how I adore Fridays. Particularly breezy, warm, early Spring Fridays that just make you want to find a park and nap in the sunshine on a patch of soft, green grass. The biggest problem, unfortunately, with Fridays is that you still have to work, as I would kill to be outside right now enjoying that bit of sunshine.

Humph.

C'est la vie. That's what the weekend is for anyway. Oooooh. I think I'll have to fit a drive in this weekend. For sure. (Ahem, Sze....)

In honor of the grand tradition of pizza and beer Fridays, I decided that today's recipe will be for my homemade pizza. Conveniently, the sauce for the pizza is the marinara that I posted yesterday, so you can make one big batch of sauce and use it for a bunch of different dishes.

Perfect Homemade Pizza

2 cups marinara sauce (Note: if you like your pizza sauce smoother, use an immersion blender)
LOTS AND LOTS of shredded mozzarella cheese

Crust:
3 cups flour
1 cup warm water (suggested around 110 degrees)
1 pkg active dry yeast
2 tbs veg oil
1 tsp salt
1 tsp sugar

Toppings (optional):
roasted garlic, fresh basil, pepperoni, capricola, prosciutto, tomato, goat cheese, provolone, sausage, bell pepper, mushrooms (gross), you name it.

In a small bowl, combine warm water, yeast and sugar. In another bowl, mix salt, vegetable oil, and flour. Knead in yeast water until a non-sticky dough forms. If you need to add more flour, feel free. You want it to hold together, but you don't want it to stick to every surface in your kitchen. Cover the bowl with cling wrap and let the dough rise for an hour.

Preheat the oven to 375

Once the dough has reason, knead out and spead on a pizza stone or tray. Spread the sauce over the dough, then cover with cheese and toppings. Bake for 20 minutes.

Enjoy!

Molto Bene!

Non si vive di solo pane.

I love Italy. Several years ago, I had the privilege of traveling to that beautiful country as part of a Renaissance Art course I took in college. The colors of the frescos, sculptures, paintings, and buildings; the lines of the endless plains, architectural brilliance, and meandering rivers; the sounds of Rossini and Dante and rapid fire Italian commerce have all ingrained themselves in my mind forever. I saw the David, the Pieta, the Birth of Venus, the Vatican, and Bernini's astonishing Apollo and Daphne housed at the Villa Borghese.

I saw a Ferrari and Maserati car show.

What I remember most vividly, though, are three things: standing in St. Peter's Basilica on the stone where Charlemagne was crowned Holy Roman Emperor, stumbling across the violin shop in Orvieto, and, of course, the food.

Central Italian food, particularly in Toscana and Umbria, is not the heavy, garlicy ordeal that we associate with Maggiano’s and the Olive Garden. Both La Cucina Toscana and La Cucina Umbra are some of the most traditional and unchanged cooking styles in all of Italy. They rely heavily on good sea salt, a little black pepper, and lots and lots of olive oil. Umbria is where you get your really good Salamis and Prosciutto de Salato, a saltier version of its cousin, Prosciutto de Parma, which you can find in the US. Because Umbria is farther inland, you'll find more beef and poultry in its cuisine. Forests play a big part in the food, with mushrooms and beans featuring largely in a lot of authentic recipes. Bad for me, as I dislike mushrooms, but good for those of you who do eat them.

Toscana is on the Mediterranean coast, so you can find some more seafood on their menus. As the home of lasagna, pecorino cheese, and chianti classico (my FAVORITE wine), the food focuses more on seeking out the best meats, cheeses, vegetables and fruits and then essentially leaving those flavors alone. Even their bread is unsalted.

The three biggest identifying features of both cooking styles, though, are simple seasoning, grilled meats, and the freshest, juiciest, most mouthwatering vegetables you will ever eat.

And don't even get me started on the wine.

While I was in Firenze (Florence), I had the opportunity to learn to make marinara sauce. Now, marinara sauce is not an authentically Tuscan dish. It is more commonly found in southern Italy, where the climate is warm enough for the tomatoes, basil and garlic to thrive. Whatever the circumstances, it has spoiled me on marinara sauces for the rest of time.

The guy my roommate is dating loves Italian food almost as much as I do, it seems, so Rachael wanted to make something good for him when he comes to visit. When she asked me for advice, I offered up my famous marinara, which we're going to make tonight, since it has to simmer for a very long time. Below, I say at least two hours, but it really behaves best at about three or four. I don't crush my own roma tomatoes; I am just not that motivated. Besides, the crushed tomatoes you buy at the grocery store will work just fine. Just make sure you buy low sodium, and organic if you can find it.

Famous Tuscan Marinara

2-3 tbs olive oil
1/2 sweet onion, diced
3-4 cloves garlic, diced
2 large cans crushed or diced tomatoes
1 14 ounce can tomato sauce
2-3 ounces tomato paste
1 cup red wine
1/2 cup beef broth
1 bunch fresh basil, chopped very fine
1 bunch fresh oregano, chopped very fine
1-2 T red pepper flakes
1 T sugar
1 T lemon juice
salt and pepper (LOTS)

In a large saucepan or dutch oven, heat olive oil over medium flame. Saute garlic and onion until translucent. Add tomatoes, wine, broth, sugar, juice and herbs. Salt and pepper very liberally. Reduce heat to low and simmer for at least 2 hours, stirring occasionally. If sauce gets too thick, add broth. This makes a lot of sauce, so you can freeze it for up to a month.

Buon Appetito!

Happy Birthday

You've already had two recipes today. You don't get any more. So there. 

However, I just wanted to hop on and wish my friend Juli a happy 25th birthday in about two hours. She's a great gal (who I just took out for burgers and beer, haha) and I wish her all the best. Also, as the founding member of Tuesday Night Dinner (you know, with yours truly), she has earned a special place in the culinary pantheon. 

She makes great desserts. Maybe next week I'll post one of her recipes. 

Goodnight, everyone. 

Food and Family

I had planned to post this yesterday, but some last minute touches on a friend's birthday gift kept me up just a little later than I had intended, and sleep trumps blogging, I am afraid to say.

Tuesdays are my favorite night of the week. I know that seems weird because, let's face it, Tuesdays, as rule, are pretty outrageously lame. However, Tuesdays for my "family" and I take on a whole new meaning.

Tuesday Night Dinner is family dinner night for a large and continuously rotating group of my friends. What started as a weekly date night with one friend as a way to keep from eating out all the time has exploded into a fabulous way to relax, mingle, have fun, and just enjoy each other's company.

The premise is simple: One person hosts the dinner at their house or apartment. They are responsible for making an entree for the group. While there are about 18 of us in the Facebook group that we use to organize, usually between 5 and 8 show up at any given time. Each person who comes to dinner brings something to share: bread, salad, wine, your sunny disposition, or, if you're Sze, one of a growing repertoire of fantastic soups. We will sit around, eat, drink, talk, and laugh our heads of for usually around 3 hours. The next week, another person hosts, and we repeat the process. These people are my newest family, and the reason I love Tuesdays so much.

Because I feel like it, today you get two recipes: one famous Sze soup, and one of mine that I make for TND as often as I can.

Sze's soup is from the Wall Street Journal's weekend edition, which, in my opinion, makes it all the more fantastic. Really, who gets recipes from the Wall Street Journal?

Wall Street Stew

6 strips bacon, diced
3 pounds beef chuck, trimmed and cut into 2-inch cubes
Salt
Pepper
2 yellow onions, halved and thinly sliced
8 peeled, whole garlic cloves (DO NOT DICE!)
1/4 cup tomato paste (1/3 can)
1/4 cup flour
1/4 cup red wine vinegar
2 tbsp brown sugar
2 12-oz cans/bottles of dark beer
2 cups beef broth
2 medium carrots, end trimmed and peeled
2 celery stalks
6 sprigs flat-leaf parsley
4 sprigs fresh thyme
2 bay leaves

Prep - cut beef into 2-inch cubes, peel and trim carrots and celery. Season beef with salt and pepper. Heat soup pot over medium heat for 2 mins. Add bacon and brown.
Set aside.

Up heat to high, add beef. Brown meat on all sides, then set aside.

Add onions, cook until limp and browned. Reduce heat to medium, add garlic, cook until fragrant. Stir in tomato paste, cook 2 minutes. Add meat and flour, cook 2 minutes while stirring constantly. Stir in vinegar, cook 1 minute. Add brown sugar, beef broth, and all but 1/4 cup of the beer. Tie the carrots, celery, parsley, thyme, and bay leaves into a bundle with some twine. Add to pot.

Bring to boil, then reduce heat and simmer for 90 minutes. Discard carrot-celery bundle, add the rest of the beer, season to taste with salt and pepper. Garnish with bacon.

Now, as for me, we get roasted pork loin with an orange-wasabi glaze and ginger smashed potatoes. I have a new found affinity for all things that come in squeezy tubes, including a pre-mashed ginger paste that you can find in the produce section of most grocery stores.

Roasted Pork Loin with an Orange-Wasabi Glaze and Ginger Smashed Potatoes

1 2lb pork loin
salt and pepper
1 tsp ground thyme

Glaze:
1 cup orange juice
2 T brown sugar
2 tsp wasabi paste (you can find this near the sushi-deli counters in most grocery stores)
1 T ginger paste
2 tsp white wine vinegar
1 tsp salt
2 T unsalted butter, cubed.

Potatoes:

1 small bag Petite Yukon Gold Potatoes
Butter and Cream to taste (around 2 T butter, 1/2 cup cream for me)
Salt and Pepper
1 T ginger paste.

Preheat the oven to 375. Rub pork with salt, pepper, and thyme. Bake for 30-45 minutes until internal temperature reads 150. This means you need to invest in a meat thermometer.

While that is happily baking, bring water to a boil in a large saucepan. Quarter the potatoes. I am lazy and don't peel them. You can if you want to. Boil 10-15 minutes until soft.

In a small saucepan, reduce orange juice to about 1/3 cup. Lower heat to medium, then whisk in next five ingredients in glaze and cook until sauce turns a nice amber color. Stir in cubed butter and remove from heat.

Remove the potatoes from heat and drain. Add butter and cream and mash with a potato masher until desired consistency is reached. Salt and pepper to taste, then stir in ginger.

Slice pork. Serve over the potatoes and drizzle with glaze.

Enjoy!

Minor Details

Turns out, I lied. 

After work tonight, I started on my way home to make my shrimp quesadillas and realized that I was out of cilantro. "Oh no, self!" I thought. "Cilantro is vital to joyously good shrimp quesadillas! Besides, you have Tuesday Night Dinner tomorrow (more on that in tomorrow's post) and nothing to bring." So, after this little conversation with myself, I ventured to the grocery story to pick up a few necessities. 

45 MINUTES LATER.... it is now 7:00, I have friends coming over, two of whom haven't seen my home, the apartment is a disaster area, and I am just now getting back with an armload of groceries. Cilantro. Pffft. 

I do a mad dash white hurricane through the apartment as my cell is ringing off the hook, my roommate is coming home, and my dishes are most certainly NOT being done. (My apartment lacks a dishwasher. It is a tragedy.) 

45 MINUTES LATER (again).... I am informed that everyone other than my now starving self has eaten. The cheese I had on the brain earlier is long gone and all I can think of is this: 

AVOCADO. You know how I said I love cheese over all other foods in life? I think avocado, tomato, and lime give cheese a challenge to that lofty throne. I remembered a recipe that had been mentioned by my best friend on Earth just a few days ago, and decided to go for it. 

As a disclaimer (I'm a college grad. I know the consequences of not attributing my sources), this recipe is not mine. It's equal parts Carrie, my best friend, and Ina Garten, the Food Network chef. It is, however, fast, delicious, and completely easy, not to mention beautiful. I think I'll take it instead of garlic bread for TND tomorrow.

It is after midnight. Tomorrow is officially today. 

Avocado, Shrimp and Grapefruit Salad with a Mustard-Lemon Vinaigrette

Serves One

2 handfuls 50-61 count shrimp, peeled and tailed

2 small heads Belgian Endive

1/2 ruby red grapefruit, diced

1 avocado, diced

Juice of 1 lemon

1 T prepared yellow mustard

1 tsp honey 

1 T olive oil

Salt and pepper

Slice Endive very thin. Place in bottom of serving bowl. Layer grapefruit pieces and avocado. 

Salt and pepper shrimp, then saute on medium-high heat until pink, about 3 minutes. Layer over salad. 

In a small bowl, whisk together mustard, honey, and lemon. Salt and pepper to taste, then whisk in olive oil in a slow stream. Pour over salad. 

Enjoy! 

Quartz Crystals and Quesadillas

Today at lunch, I was an interloper.

I went to this tiny coffee shop near my apartment on my lunch break to sample some of their famous (and astonishingly good) sandwiches. This is one of those oh-so-Richmond establishments where everyone is a regular, the staff is spacy but effective, and the soundtrack is comprised of equal parts local indie and Radiohead. When I walked in the door, two guys (we'll call them Ian and Dan, because that's what they looked like), around my age, were leading a conversation with everyone (no exaggeration, every person in the shop was participating) about geometric formations found in pre-World War I quartz crystals.

Ian: So there's this theory that, since at that time, I mean this was like 1910, so at that time there was really nothing that could make these shapes. We can't really even make these shapes now. And yeah, this theory is on the web that these aliens were flying through space and hit a meteorite, which sent it on a tragectory toward Earth. So apparently, and this theory is not mine, but apparently they sacrificed themselves for the greater good of our pretty blue planet and bumped the meteor again.

Dan: So how does this explain the geometrically strange quartz crystals?

Ian: Oh, I left that part out. They're the navigation system for the alien ship.

*loaded pause*

Dan: Man, we're lucky that wasn't me. I mean, if I was out playing intergalactic bumper cars with a meteor in my space ship, I think it'd be a little more like the Kroger parking lot. "Whoops, hope no one saw that..."
Ladies and gentlemen, these are my neighbors.

For some reason, my experience in the coffee shop has me thinking about cheese. Their sandwich menu had a pretty impressive sampling -mozzarella, havarti, gorgonzola, and brie- and frankly, cheese is my weakness. Some people have a sweet tooth. Some people have an irresistable affinity for salty snacks. I have a friend who has never met a potato she didn't like. For me, though, it is cheese. Since I have cheese on the brain, I think I'll make quesadillas for dinner. As quesadillas are essentially just grilled cheese sandwiches on tortillas instead of bread, you can use just about any cheese under the sun. Most people use cheddar or monteray jack. I use farmer's cheese, this gloriously mild, smooth, and fantastically melty cheese you can find in wheels in just about any self-respecting grocery store.

Shrimp quesadillas

1 lb 31-40 count shrimp, peeled and tailed
1/4 cup lime juice
2 tsp chili paste
1 tsp cumin
1 tsp coriander
1/4 tsp cayenne
1 wheel farmer's cheese, grated
1 bunch fresh cilantro, chopped
4 burrito-size tortillas

Optional: onions, avocado, tomato, bell pepper, pico de gallo, lettuce, you name it

Combine the first 6 ingredients in a medium bowl and set aside for 20-30 minutes. Remove shrimp from marinade and saute over medium-high heat until just pink. Set aside.

Cover 1/2 of each tortilla with 1/2 of the cheese. Load with shrimp and any fillings you desire. Cover with the remaining cheese and cilantro, then fold burrito like an omelet. Fry over high heat until cheese is melted and tortilla is golden brown.

Serve hot with sour cream or guacamole.

Enjoy!

Welcome!

Welcome to The Funky Gourmet! As this is my first adventure in blogging, I'm going to ask for a little patience while I get the hang of posting.

Basically, my mission here is two-fold: to write, which I love to do and don't do nearly often enough; and to share some of my recipes, tricks, and general love of food and cooking with the world. I love food. Being from a very Southern family, food to me is an expression of love. If you walk in the door of my house, my mother's house, or any house south of the Mason-Dixon line, the first words you'll hear most likely are, "Are ya hungry?" This, of course, is not specific to the South - my friend's family in St. Joseph, MI, is feeding me Easter supper tonight because they can't bear for me to not be well fed on a holiday - and that idea of food as love is what drives me to create recipes that are nourishing, satisfying, and completely delicious. It also drives me to share that love with you!

For now, the format will be this: A little exposition, maybe some musings on food, my day, life, or something totally unrelated, and then, a recipe. This could change, of course. Flexibility is key in all things.

Today's recipe is for the french toast I burned my hand making this morning. You probably won't see a whole lot of breakfast or brunch recipes here; when it comes to mornings, I am very much a creature of habit. However, today I broke the mold, and it turned out very well, if I may say so myself.

French Toast with Apricot Sauce and Marscapone Cheese

2 pieces Honey Wheat bread

2 Eggs

3 T milk

1/2 tsp mace

1/2 tsp nutmeg

1/8 tsp ground ginger

1 tsp honey

1 T butter

1 cinnamon stick

Sauce:

1/3 cup sugar free apricot preserves

1/2 tsp brown sugar

2 T apple cider vinegar

1/2 tsp ground ginger

1/2 tsp mace

1/4 cup marscapone cheese

2-3 T chopped mint (optional)

In a shallow bowl, mix eggs, milk, honey, and spices until fully incorporated. Soak bread until fully saturated with egg mixture.

In a small saucepan, combine all ingredients for sauce over medium-low heat. Simmer for 5-10 minutes.

Melt butter in medium skillet. Add cinnamon stick; saute over medium flame until the stick opens and crackles. Remove stick. Add soaked bread. Cook 3-5 minutes per side until bread is cooked through.

Move bread to plate. Top with marscapone, then apricot sauce, then mint, if desired. Serve warm.

Enjoy!