charm & salt

Hello!

2012-01-25T01:01:00.001-05:00

Hello and Happy 2012! Though I haven't updated this space in a while, the last six months have been overall wonderful, highlighted with new friends, the discovery of various creative outlets (notably graphic/web design), and memorable cooking experiences. I am excited to be back here, sharing recipes and little moments from my life as of late.

For Christmas, I was given the beautiful cookbook Plenty by Yotam Ottolenghi. It is chock full of mouth-watering recipes starring vegetables. Since many people are still focused on detox plans and cleanses and getting back on track following holiday indulgence, vegetables are a perfect jumping off point for my first January post. The first recipe I've tried from this book is a warm quinoa salad. While the recipe in the book calls for Persian lime (which was not readily available), I thought regular lime worked well also. This salad is a bright spot for any fierce winter day.

Warm Quinoa Salad

2 medium sweet potatoes
7 tbsp. olive oil
Salt and black pepper
1 c. wild rice
1 c. quinoa
4 garlic cloves, peeled and thinly sliced
3 tbsp. shredded sage leaves
3 tbsp. chopped fresh oregano leaves
The juice and zest of two limes
6 tbsp. shredded fresh mint
4 scallions, green part only, thinly sliced, plus extra for garnish
1 tsp. lemon juice
1 avocado
1 mango
Slivered almonds, toasted

Preheat the oven to 400. Peel the sweet potatoes and cut roughly into 1/2-inch dice. Spread on a cookie sheet or roasting pan, drizzle with half the oil and sprinkle with salt and pepper. Roast for 20-25 minutes, until tender.
Meanwhile, cook the rice. Bring another small pot of water to boil and add the quinoa, cooking for about 10 minutes. Drain the quinoa into a fine sieve and leave to dry. Put the cooked, but still warm, rice and quinoa in a large mixing bowl.
Heat the remaining oil in a small frying pan, then fry the garlic for 30 seconds, or until it turns light golden. Add the sage and oregano, and fry, stirring, for about a minute — make sure nothing burns.
Add the contents of the pan to the rice and quinoa, then stir in the roasted sweet potato and its oil. Add the dried lime, mint, spring onion, lemon juice, lime juice and zest, avocado, mango,and salt and pepper, toss together gently. The sweet potato might want to get mushy, so take care. Taste and adjust the seasoning. Serve warm, or at room temperature, garnished with more scallion, and almonds

Ice Cream Cones

2011-06-28T05:00:00.001-04:00

I have walked by the waffle cone maker at Crate & Barrel a handful of times and I always stop to admire it. I dream of fresh from the iron crispy cones wrapped around homespun ice cream. Still, I can't bring myself to purchase this one-function machine. I have such little space and it just seems frivolous.

FoodBuzz 24x24: A Pizza Party

2011-06-26T17:00:00.003-04:00

Entertaining in the summer is always so much fun. The sun sets later in the evening and it's easy to let go and enjoy the warm pleasant nights. Casual, fun parties are most definitely in order. There's no need to throw a fussy event that requires a lot of work. I think a summer pizza party is a perfect way to spend a warm evening. Invent a few creative pizzas or simply go with the classics, whip up fresh, crisp cocktails or chill some craft beer, and ease into the summer living.

Bacon Jam on Toast Rounds with Fried Eggs

2011-06-16T05:00:00.004-04:00

Have you ever heard of bacon jam? Or bacon marmalade? A quick search on the internet will yield a slew of hits. Still, this stuff isn't replacing your orange, strawberry, or grape standards just yet. I'm thinking it should. Perhaps it's because I'm not really a sweet jam lover (though I do adore Jam According to Daniel), this savory salty herby "jam" stole my heart.

Party Ready!

2011-06-06T18:12:00.002-04:00

This weekend we threw a festive lobster bake in honor of my dad's 60th birthday! The afternoon was filled with wonderful food, libations, and happy guests. This party also inspired me to offer some tips and tricks for summer entertaining. Need even more inspiration? Head over to http://www.kelly-confidential.com to check out the "Are You Party Ready" campaign. You can even provide some of your own tips! Here are some of mine:

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Crispy Poached Quail Eggs with Lardons

2011-04-28T05:00:00.001-04:00

This is an inspired bite of food. It's bacon and eggs, with the volume turned up (as Mrs. Garten would say). I first saw a version of this dish about a year ago. Fine Cooking had an article on Eggs Benedict that offered a classic recipe and one that was remixed with a poached egg coated in English muffin crumbs and deep fried. It looked intriguing. Recently, one of my favorite new spots in Charlottesville, Brookville, started featuring a crispy egg salad that looks quite like that Fine Cooking recipe. I knew I had to finally try to make it myself, in miniature form, no less.

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Easter Recap

2011-04-27T05:00:00.003-04:00

I'll be sharing lots of recipes from our Easter feast over the next few days. In the meantime, enjoy a few snapshots I took throughout the day.

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Happy in a Snap: Friday Cocktails

2011-04-22T05:00:00.003-04:00

It's time to bring back Friday Cocktails here at C&S. The weather is finally warm enough to sit outside and enjoy the spring breeze and blooms before they float away. This is from my 24x24 party and is a unique twist on a classic cocktail. It is a basil vodka gimlet. Simple syrup is infused with fresh basil leaves and lime zest. Once cool, you can mix it with ice cold vodka and fresh lime juice. Serve up, or my preferred method is on the rocks, so it stays as cold as possible.

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Salmon Tartare Cornets

2011-04-19T11:44:00.001-04:00

I am fairly certain I could live on bite-sized food. I find myself dreaming up iterations of dishes in miniature form, whether it's shrimp and grits, lobster rolls, or cheeseburgers. If I could design every meal to feature three or more hors d'oeuvres paired with tasty wine or a specialty cocktail, and perhaps a seasonal salad, I definitely would! Alas, I don't live a life of perpetual cocktailing largely due to the time that is required for fancy little bites of food. On the weekends, though, I am afforded the luxury of devoting hours to preparing each perfect little component of the recipes I've selected, and then sharing the creations with friends.

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Devil's Mess

2011-04-11T13:17:00.003-04:00

I regularly draw inspiration from meals out with friends and family. I love to try to figure out the flavors and techniques applied to great dishes and figure out how to recreate them in my own kitchen. I have tried to keep a notebook, or at least to key in some notes into my phone after great meals so I remember. I can usually remember without notes, though. I have a strangely vivid memory with regard to food.
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Pork Barbeque with Fennel Slaw

2011-04-03T05:00:00.003-04:00

This is quickly becoming one of my favorite dishes to share with friends. I have made this pork barbeque with cornbread and fennel slaw several times, including at a special Auburn tailgate and at least three fun dinner parties. As I said before, this is the kind of dish that would not be out of place at even the poshest of events. It's all about presentation. Swap the tasteless hamburger buns for your favorite cornbread recipe, slow roast pork all day on a grill or slow-cooker, and throw together this crunchy fennel slaw that is a far cry from that boring cabbage-based slaw that you might be used to. I believe in giving credit where credit is due. My friends Mike and Jill are the inspiration behind this dish, as it is one of the eight courses they served at their house in Raleigh last summer. Both of them are talented cooks and have opened my eyes to southern cooking done with a very elegant twist.
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Grilled Pimento Cheese Sandwiches

2011-04-01T06:46:00.002-04:00

There are a slew of dishes that I hadn't ever been exposed to until I started dating someone from Birmingham, AL and spending time in the south. Part of my southern culinary education has included tasting chess pie, cheese straws, and of course pimento cheese. I wasn't immediately won over by pimento cheese, but I knew there was potential for it to be great. Flavorful, high quality cheese and the addition of interesting flavors could elevate this humble spread. Smearing it on a crusty baguette and griddling it until the little sandwiches ooze makes it all more delightful.

These are mini. Slices of baguette were halved and spread with cheese on one side and butter on the other. The sandwiches take a couple of minutes to cook. The results are noteworthy.

Pimento Cheese (adapted from NPR)

1 pound sharp cheddar cheese (I like Black Diamond or Cabot Reserve)

1/2 pound Monterey Jack cheese

2 medium kosher dill pickles (Claussen is best to use, unless you can get your hands on something better)

2 or 3 cloves of garlic (three cloves yields a powerful garlic punch; adjust the amount to suit your taste)

1 4-ounce jar of pimentos (or pimientos, as they are also called), drained

1 baguette

Salted butter

Cut all ingredients except the pimentos into large chunks. (The pimentos are already chopped.) Place all ingredients in a food processor and pulse just long enough to roughly chop. You don't want to puree the ingredients, just make them pliable for the next step.

Put in large bowl and mix with about 3 good tablespoons of mayonnaise. (I use Duke's, a Southern brand based in Richmond, Va., that many pimento-cheese aficionados prefer.)

Refrigerate, but set out for 20 to 30 minutes before use.

Cut a baguette into 1/2 inch slices. Spread pimento cheese on one side, sandwich with another slice of baguette and spread butter onto each side of the sandwich. Place in a pan set over medium-low heat. Watch the sandwiches, as they will cook quickly!

Parmesan Grits Toasts with Barbeque Shrimp

2011-03-31T05:00:00.003-04:00

The first time I tasted shrimp and grits was in college. While out to dinner with a friend, she ordered the dish and I decided I should try this southern staple myself. The pink shrimp were heaped on top of a bed of creamy grits, which was oozing with pockets of melted cheddar cheese. The shrimp were quickly tossed in smoky barbeque sauce (which I would come to realize later is not traditional), which was slowly sopped up by the grits, infusing every bite with extra flavor. I was floored. Not every subsequent shrimp and grits experience would prove to be as memorable. Still, when I think of shrimp and grits, I use my very first experience as an index for all other versions.

I knew I wanted to serve an hors d'oeuvre version of shrimp and grits for the 24x24 party. In fact, I have a desire to turn nearly every dish into mini version. Cocktails and hors d'oeuvres for dinner every night? Yes please. If I could eat tapas-style every night, I definitely would. I get bored easily with eating a large portion of the same kind of food. Instead, I like to have a variety of tastes to choose from. I found a recipe for parmesan grits cakes, which are cooked grits that are smoothed into a pan, allowed to cool, and then baked in the oven. From there, I improvised with the shrimp, adding barbeque sauce, bacon, and sharp cheddar cheese. Two-bite shrimp and grits, packed with all of the flavor of a big bowl? Check!

Parmesan Grits Toasts with Barbeque Shrimp (adapted from Paula Deen)

3 (14-ounce) cans chicken broth
1 1/3 cups quick-cooking grits
1/2 cup grated parmesan
1/2 teaspoon salt
2 tablespoons butter, melted
1 teaspoon chopped parsley leaves
1/2 pound cooked, peeled, and deveined shrimp
1/2 cup grated cheddar
3-4 slices of bacon, cooked and chopped into pieces
3/4 cup barbeque sauce

Preheat oven to 400 degrees F. Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in cheese and salt. Remove from heat. Spoon grits into a greased 9 by 13-inch baking pan. Cover, and chill at least 2 hours, or until firm. Un-mold grits onto a large cutting board. Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place grit rounds on pan. Bake for 15 minutes. Turn grits, and bake 45 minutes more. Set aside.

Place the shrimp, barbeque sauce, cheddar, and bacon into a bowl. Stir together and pile two shrimp onto each grits round. Broil the toasts until the cheese has melted and the toasts are warmed through, about 3-4 minutes. Sprinkle with roughly chopped parsley.

Fried Green Tomatoes

2011-03-30T06:43:00.001-04:00

As promised, I will be sharing all of the recipes from my southern feast over the next few days. One of the little bites provided for cocktail hour were fried green tomatoes, in miniature form. I was planning to serve only two hors d'oeuvres and then I stumbled across a small carton of cherry-sized green tomatoes when I was shopping for groceries.They were too perfect to pass up.

After slicing the tomatoes, I dredged them in flour, buttermilk, and a mixture of cornmeal and panko. I fried them for a couple of minutes until they were brown and crispy, and whipped together fresh ribbons of basil, kosher salt, pepper, and crème fraîche to serve with the tomatoes. I garnished the tomatoes with freshly snipped dill.

Petite Fried Green Tomatoes

1 pint of green cherry-sized tomatoes
1 cup of flour
1 cup of buttermilk
2-3 Tablespoons of hot sauce
3/4 cup of cornmeal
1/4 cup of panko breadcrumbs
Salt and pepper
1/2 cup crème fraîche
large handful of fresh basil
1 Tablespoon of fresh lemon juice
Light oil, for frying

Slice the tomatoes horizontally (I sliced each tomato into three pieces). Place flour in one bowl, buttermilk in another bowl, and panko and cornmeal in another bowl. Season the flour and cornmeal/panko with salt and pepper. Add the hot sauce to the buttermilk and stir.
Pour half an inch to an inch of oil into a small skillet and heat over medium-high. Dredge each tomato slice in flour, buttermilk, and then panko/cornmeal. Place a few slices of tomato into the skillet and gently fry until each side is golden brown and crispy. Drain on a paper towel.
Stack the basil leaves together, roll them gently, and then slice them into a chiffonade. Whisk the basil, crème fraîche, lemon juice, salt, and pepper together. Serve the tomatoes and basil crema immediately.

Foodbuzz 24x24: Spring in the South

2011-03-27T10:04:00.003-04:00

According to the calendar, it’s spring. The weather, however, is all too reminiscent of another, more frigid season. This weekend, I had my heart set on hosting a quintessential spring picnic, sponsored by Foodbuzz, under the blooming cherry blossoms on the Tidal Basin. The sub-40 degree temperatures forced me to amend my original outdoor plans. My tattersall picnic blanket and wicker basket will have to wait. I injected splashes of sunny yellow into this late afternoon party in order to bring the warmth and color of the season into the dining room. I even folded the napkins into pinwheels, adorned with sprigs of forsythia. I’m ready for spring, even if it’s not ready for me.

The menu I came up with is based on an inspiring meal we had in Raleigh, NC last summer. Friends of ours created a beautiful menu featuring classic southern cuisine presented innovatively and elegantly. It’s absolutely perfect fare for a picnic among flowery pink trees or a fancy supper club meal among crystal and cocktail dresses.

Parmesan Grits Toasts with Cheddar, Bacon, and Barbeque Shrimp

Petite Cornmeal Fried Green Tomatoes with Basil Crema

Grilled Pimento Cheese Sandwiches

Basil Vodka Gimlets

Pork Barbeque with Red-pepper Vinegar Sauce and Fennel Slaw

Scallion-Jalapeno Skillet Cornbread

Warm Dill and Lemon Potato Salad

Roasted Asparagus with Cajun-spiced Hollandaise

Mocha Cupcakes

I love to start any party with a festive cocktail and hors d'oeuvres. Even casual affairs call for two or three bite-sized dishes. Offering an interesting specialty drink is a great conversation starter. For this party, I crafted basil vodka gimlets, a drink I have had many times at a tapas bar in Charlottesville called Mas. I kept the hors d'oeuvres all in the southern realm by frying up miniature green tomatoes and serving the discs alongside a homemade basil crema dipping sauce; baking little rounds of parmesan grits cakes and topping them with barbeque shrimp, sharp cheddar, and smoky bacon; and whipping up a batch of pimento cheese, spreading it on a crusty baguette and smearing the whole thing in butter before throwing it in a hot pan.

For the main event, I cooked pork barbeque in a crushed red pepper-laced cider vinegar sauce. I am a huge fan of smoky tomato-based sauce, but ever since our trip to Raleigh, I have been hooked on the acidic spicy flavors of this barbeque sauce. When the shredded pork is placed on wedges of moist buttery cornbread and topped with crunchy fennel slaw, the flavors and textures are harmonious. I am not a coleslaw girl normally, but the fennel slaw, which is composed of thinly sliced fennel, a handful of shredded carrots, Duke's mayo, and more of the vinegar sauce, is simply irresistible.

Accompaniments are ever-important and should not be overlooked. I chose to make a warm dill and lemon potato salad and roasted asparagus with cajun hollandaise. The potatoes I found were tri-colored, which made the salad visually stunning. The asparagus screamed spring and paired nicely with the spicy barbeque.

To end the meal, I kept dessert easy and delicious by baking mocha cupcakes. These are flavored with lots of espresso and can do double duty as dessert/coffee.

It snowed this morning, so I suppose my sundresses and espadrilles will have to wait for another day. I vow to have a splendid picnic sometime this season, even if I have to wait until all of the cherry blossoms have fallen to the ground. In the meantime, I'll be trying out fresh spring recipes for picnics and parties. I hope you'll join me. I'll post all recipes for this meal later this week!

Philly Love

2011-02-15T10:43:00.000-05:00

Winner!

2011-02-09T07:18:00.000-05:00

Congratulations, Legs! I will contact you today about receiving your sweet prize.

Thanks to all who entered!

Valentine's Wish List

2011-02-08T09:44:00.003-05:00

Jack and I are heading to Philly for a fun weekend away to celebrate Valentine's Day. I am in charge of setting our culinary agenda (Vetri, Distrito, and Fond are are at the top of my list!) and Jack is in charge of planning our activities- er, historic site visits is probably a more appropriate definition. I am hoping our schedule will include a visit to Dolley Madison's home (I am quite fond of her ever since visiting Montpelier!) and the Please Touch Museum, geared at ages 1-7.
Though I am glad (relieved, really!) we decided to ban the expensive and needless practice of giving gifts, a few items did catch my eye this year. So, if you aren't sweeping your sweetie off his/her feet this year by touring the Graff House (where TJ wrote the Declaration of Independence) or going to see Isamu Noguchi's steel sculpture, Bolt of Lightning, here are some fun Valentine's offerings to wrap up in a pretty bow. Meanwhile, Jack can woo me...with cheesesteaks.

Red Sodastream Genesis- I love that this version of the popular carbonator is slim and compact. Frankly, every girl likes a little sparkle, even if it's just in her water.

Mercury Votive Holders- Fancy, but super affordable. Buy a mess of them and sprinkle your home or line your window sills with understated elegance.

Babs Tassel Wrap and Sweetheart Sweater (top of page)- Lilly P. is all about the romantic prints this season. It's a little kitschy, but definitely toned down enough to pull off.

Nook (in color)- Topping my reading list? A Perfect Union: Dolley Madison and the Creation of the American Nation. James and Dolley were in love. They were rarely apart from one another. Their relationship is perfectly inspiring for this holiday. I suggest you load the book on his/her nook before you gift it.

His and Hers Flip Video Cameras- Jack and I are longish distance. I have a secret wish that we will someday send cute videos to one another of our daily routines set to cheerful music. First, I need a camera. Second, I need to manage my expectations. Still, I want one of these little cameras. Don't you want to see me preparing recipes on the Charm & Salt youtube channel? I thought so.

That's all I've got. At the end of the day, if what you can manage on Monday is a Whitman's Sampler and cooking spaghetti with a jar of sauce, I think that's great. In five years, he/she won't remember that lavish dinner out or outdated wrap sweater you spent a fortune on. More likely, he/she will remember you. That's pretty awesome, and worth its weight in mercury glass votives.

Happy Valentine's Day!

World Nutella Day? We're Hazelnuts for It!

2011-02-05T14:50:00.000-05:00

We whipped up a batch of, well, a few different desserts all featuring the famous chocolate hazelnut spread. Recipes will be shared shortly. In the meantime, hope you're celebrating with crepes or gelato or a spoon.

Don't forget to enter the giveaway!

Valentine's Giveaway!

2011-02-04T05:00:00.005-05:00

Will you be my Valentine?

Source

Charm & Salt is hosting a giveaway for these scrumptious X and O S'mores made by Two Hearts Bakery and available exclusively through Williams-Sonoma. Guittard chocolate, Nielsen-Massey Madagascar Bourbon vanilla marshmallows, and graham crackers made with Saigon cinnamon are combined for this special treat. Celebrate your sweet self, or send them as a gift! Entries will be accepted until 12pm EST on 2/8. Winner will be randomly selected and announced on the morning of 2/9. Good luck!

Here are all the ways you can enter:
1. Become a Follower of Charm & Salt
2. 'Like' Charm & Salt on Facebook
3. Blog about the giveaway.
4. Follow @charmandsalt on Twitter and tweet about the giveaway!

You simply MUST leave ONE comment below letting me know how many entries you qualify for. While you're at it, let me know what your favorite conversation heart saying is! Xoxo!

CONTEST IS CLOSED

Nothing To Do

2011-01-21T08:26:00.001-05:00

There's no denying it. This place is so peaceful and relaxing. It's so unlike anywhere else we visit during the year (Napa, Rehoboth Beach, and Bar Harbor). Perhaps because we don't stuff our days with tastings, mini golf tournaments, and hikes. We don't use a car here (much) and the pace here is just slower. There's never a rush to get on to the next item of business because, well, there isn't really much business to do. Sit on the beach, read that book that has been collecting dust on the nightstand, go for a dip, dry out on the beach, go for a dip again (and grab the snorkel!) because someone saw a turtle and a puffer fish and a ray and they just can't be missed, take a long shower, spin up a few drinks, and watch the sunset. That's how we spend every single day here. It's perfect.

Banana Daiquiris were in order for one aforementioned sunset, mostly because we had a bunch of bananas that were ripening faster than we could eat them. I peeled each one, roughly chopped it and then threw the bananas in the freezer. We served the daiquiris alongside a batch of ginger calamari.

Banana Daiquiris
4-5 Bananas, peeled, chopped into big pieces, and frozen
1 1/2 cups White Rum (I like Bacardi)
3/4 cup Pineapple Juice
Ice

Throw all ingredients into a blender. Blend until smooth. Serve with a lime.

Conch Diving

2011-01-20T13:41:00.000-05:00

Conch isn't something I usually see at the local market in VA. In the Cayman Islands, however, it is something we are lucky enough to pick up (10 conchs per boat) on the regular. We dove for and harvested beautiful conch earlier in the week and have been preparing it in a variety of ways. First up, marinated conch. This is a simple preparation and arguably the best way to highlight conch. Fresh lime juice is the base of the marinade and crunchy green peppers, finely diced onions, and a handful of chopped tomatoes enhance this rough ceviche-like dish.

The conch's home. Pretty pretty.

The tools used to harvest and clean the conchs. Very high tech.

Marinated conch on a very high-end American-brand cracker.

Marinated Conch (adapted from PepperFool.com)

1 cup ground raw conch (1/2 pound or about 3 conch)

1/2 cup lime juice, fresh squeezed

1/2 cup onion, finely chopped

2/3 cup green pepper, finely chopped

1 cup tomato, chopped

1 clove garlic, minced

1/4 cup olive oil

2 teaspoons parsley

1/8 teaspoon curry powder

1/2 teaspoon salt

1 teaspoon Worcestershire sauce

1 teaspoon or more Tabasco sauce (to taste)

Combine all ingredients, refrigerate. Marinate at least four hours. Serve chilled with crackers and a strong cocktail.

Destination Blogging

2011-01-20T09:10:00.000-05:00

Charm & Salt is blogging from warmer climes this week, so stay tuned for conch and cocktail recipes. Right now, we've got to hit the beach.

Learning To Be a Better Host

2011-01-15T05:00:00.011-05:00

I have a confession to make. I am not always a very good host, particularly in the morning hours. I don't bake up delectable coffee cakes, fry up applewood-smoked bacon or spicy artisan sausage, or squeeze citrus fruits for juice. Why? Well, frankly because I don't like breakfast all that much. If out to brunch, I lean toward the -unch offerings on a menu. My typical breakfast is usually just a cup of coffee while I curl my hair and a catch up on bad MTV re-runs. I know that's terrible for so many reasons. I don't need the breakfast lecture. Actually, as of late (er, as of my new year's resolutions) I have been stocking fruit and veggies and non-fat yogurt and making these tart/sweet smoothies with raspberries and spinach and yogurt and flax seed (uh, I had some lying around from months ago). I sprinkle the top with sliced almonds and it's very satisfying. So, there's hope yet for my breakfast habits.
Normally my breakfasts, or lack thereof, go unnoticed. That is, of course, unless Jack comes to town. Jack loves breakfast. Benedicts, Omelets, Frittatas, and Quiches. Oh boy. Since the time we've been dating, I've offered him items like Georgetown Cupcakes, Rice Krispy treats, Special K (boys adore this cereal!), and popcorn for breakfast. It's not something I'm proud of, but I just don't think to buy lots of breakfast groceries...

Last weekend, though, I really outdid myself. Breakfast pizza! Bacon, mozzarella, garlic, onions, chives, and eggs all bubbled up on a browned chewy crust. He was happy. I was happy. We were happy to eat a smart little breakfast (for once). The view didn't hurt.

The pizza was perfectly delicious, with lots of bright flavors mixed in with salt from the bacon and creaminess from the mozz. With the eggs just set, the yolks dripped all over, which made the slices gooey and really spectacular. Try this soon!

Breakfast Pizza (adapted from Big Sur Bakery via Smitten Kitchen) (Printable Recipe)

½ teaspoon dry active yeast
2 cups plus 2 tablespoons
bread flour, plus more for dusting
Kosher salt
6 strips bacon
3 garlic cloves, finely chopped
½ cup grated Parmesan
2 cups grated mozzarella
6 large eggs
Freshly ground black pepper
2 tablespoons minced chives
2 scallions, thinly sliced

The night before, prepare the dough: place ¾ cup lukewarm water in the bowl of an electric mixer fitted with a dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes. Add the flour and 1 teaspoon of salt and mix on low for 1 minute. Increase the speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more. Turn the dough onto a lightly floured surface, divide into two equal pieces and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a plastic garbage bag, tie the bag loosely and refrigerate overnight.
One hour before baking, place the dough in a warm spot. Adjust the oven rack to the lowest position and set a pizza stone on it. Preheat the oven to 500 degrees.
Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop. Reserve the bacon drippings.
Dip your hands and a ball of dough into the flour. On a lightly floured countertop, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.
Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Pour out all but a few teaspoons of bacon fat from the pan. Sautee the garlic in the drippings until it is fragrant and soft, but not brown. Drizzle half of the warm garlic mixture on the dough. Sprinkle the dough with half of the Parmesan, mozzarella and bacon. Crack 3 eggs over the top and season with salt and pepper.
Shake the pizza peel slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide the pizza directly onto the baking stone in one quick forward-and-back motion. Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use the peel to transfer the pizza to a cutting board. Sprinkle half of the chives and scallions on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way.

War Eagle, Y'all!

2011-01-10T13:41:00.000-05:00

The Auburn Tigers are playing for the BCS National Championship tonight against the Oregon Ducks. To celebrate, I created a cocktail, which I've named the "Lucky Tiger." Here's to hoping we'll be toasting the Tigers and a new title!

Get our your tiger tails! I wore this to the Auburn-LSU game. We know how that ended. My tiger tail was obviously lucky.

WDE!

Lucky Tiger
1.5 ounces sweet tea vodka (I like Firefly)
Juice of one clementine
Ginger Beer/Seltzer

Stir together vodka and juice. Top with ginger beer (cuts some of the sweetness) or seltzer. Serve in a mason jar. Bottoms Up!

Happy Birthday!

2010-12-08T06:30:00.001-05:00

I can hardly believe that Charm & Salt is one year old! I have learned quite a bit about blogging and photography in a short year, and I am thoroughly looking forward to learning more in the coming year. Above is a sampling of some of my favorite posts from the past twelve months.

Thank you to everyone who has supported C&S by reading and commenting, sending me lovely e-mails, and providing valuable feedback. You have made this journey more fun than you can ever know! Party on!

The World is Your Oyster

2010-12-02T07:08:00.000-05:00

One of the ingredients I associate with the winter holidays is oysters. Since I can remember, we have been shucking and slurping them by the bushel as soon as it gets cold outside. On Christmas Eve, my mom makes Oyster Stew, but I prefer them straight from the shell, cold or roasted, with lemon, hot sauce, mignonette, cocktail sauce, and a recent discovery...peppery garlic-pecorino butter.
I saw the source of this recipe, Drago's, on a show about seafood or New Orleans. Who can keep track? The chefs at Drago's pile oysters onto the grill, shucked, and then generously brush them with this garlicky butter. The oysters get warm, the butter bubbles over and mixes with the oyster liqueur. It's magical. Then they sprinkle them with pecorino and parsley. These are wonderful with bread or crackers, but I would just go ahead and skip those accompaniments in lieu of clutching a glass of white wine or bubbly.

If you've never shucked oysters before, it's much easier if you heat them up a bit first. They'll start to ease open.

A shucker is essential. This one has seen a lot of love.

Drenched in garlic butter.

The perfect complement.

Char-Broiled Oysters (from Drago's) (Printable Recipe)

Ingredients

1 lb. butter or margarine. melted

2 Tbs. finely chopped garlic
1/2 tsp. black pepper
3 dozen oysters on the half shell
3 Tbs. grated parmesan and romano cheese
1 Tbs. chopped parsley

Directions

Mix butter or margarine with pepper and garlic.

Heat up a gas or charcoal grill and put oysters on the half shell right over the hottest part. Spoon seasoned butter over the oysters. then sprinkle a touch of grated cheese and parsley on top. Oysters are done when the sides puff up.
Serves six.

Color Me Excited!

2010-12-01T05:00:00.001-05:00

The holidays are here! We did everything we could to resist the Black Friday and Cyber Monday sales, and instead put our hard-earned cash towards picking up the sweetest looking (and smelling) Douglas fir this weekend and bedecking it in several strings of pretty lights and colorful baubles. Christine dubbed our masterpiece, "Kate Spade via Jenna and Christine." The color scheme was definitely inspired by KS and her non traditional Christmas palette. Candy-colored hues of red, pink, green, purple, and teal definitely perk up our little space. We are eager to have guests over for cocktails and festive bites to share in the holiday merriment. How did you decorate your tree this year?

Our stunning little tree.

Garlands of color!

We may have more lights on our balcony than anyone else. Who's keeping track though?

Citrusy goodness. Snacking on these little guys, instead of baked sweets, is going to help us slip into our party frocks.

Pretty little gems.

A bow on our light? I mean, it makes sense.

Top that!

Confections made of glass.

Happy Decorating!

Pumped for Pumpkin

2010-11-22T05:00:00.003-05:00

I have been on the search for the perfect pumpkin dessert. On the list to try are: profiteroles, crème brûlée, ice cream sandwiches, bread pudding and souffle. This creation, pumpkin-praline cheesecake is the first of the bunch. It came together easily and was intensely smooth and not nearly as dense as most of the cheesecakes I've prepared in the past. The first part of the recipe calls for creating pecan praline topping. This is done by caramelizing sugar and then mixing in chopped pecans. The warm mixture is then spread out on a cookie sheet to cool and turn into a brittle-like confection. Half of the praline is mixed into the cheesecake batter and half is reserved for the topping. While the recipe I used called for throwing the topping into a food processor and processing it into a powder, I couldn't help but keep the pieces a little bigger for added crunch. This is a delightful pumpkin dessert, but my search will continue. I'll post all of my results on here.

Pumpkin-Praline Cheesecake (Adapted from Better Homes and Gardens) (Printable Recipe)

Ingredients

1/3 cup butter

1/4 cup packed brown sugar
1 cup all-purpose flour
3 8-ounce packages cream cheese, softened
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 15-ounce can pumpkin
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 eggs
1 8-ounce carton dairy sour cream (optional) or 8 ounces Whipping Cream, whipped
1 tablespoon granulated sugar
Pecan halves (optional)
1/2 cup granulated sugar
1/2 cup chopped pecans

Directions

For Pecan-Praline Pieces and Powder, line a large baking sheet with foil; set aside. In a heavy skillet place the 1/2 cup granulated sugar. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low. Stir in the chopped pecans; cook about 3 minutes more or until sugar is golden brown and pecans are toasted, stirring occasionally. Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thin as possible. Cool. Break or chop the cooled praline into 1/4-inch pieces. Set half of it aside.
For crust, in a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the 1/4 cup brown sugar and beat until fluffy. Add the 1 cup flour. Beat on low to medium speed just until combined.
Pat dough onto bottom and 1-1/2 inches up the side of 9-inch springform pan. Bake in a 375 degree F oven about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.
For filling, in a large mixing bowl beat cream cheese, the 3/4 cup brown sugar, and the 2 tablespoons flour with an electric mixer on a medium to high speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add eggs all at once. Beat on low speed just until combined. Stir in the coarsely broken pecan-praline pieces, reserving the powder for the topping.
Pour filling into the crust-lined springform pan. Place the springform pan in a shallow baking pan on the oven rack. Bake in a 375 degree F. oven for 45 to 55 minutes or until center appears nearly set when shaken.
In a small bowl combine sour cream and granulated sugar. Spread over top of cheesecake.
Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove side of the springform pan. Cool for 1 hour. Cover and chill in the refrigerator for at least 4 hours.
Just before serving, sprinkle the Pecan-Praline pieces over sour cream/whipped cream topping in center of cheesecake and garnish with pecan halves, if desired. Makes 12 to 16 servings.

The Perks of Going to School in a Tourist Destination

2010-11-08T08:55:00.000-05:00

I went to school in Colonial Williamsburg. Steps away from it, to be exact. Actors clad in knickers and tri-cornered hats could be found right on Duke of Gloucester Street, and in the aisles of the local Target. Tourists wandered to and fro, asking for dinner recommendations and for directions to the start of the Ghost Tours. It was sort of weird to see horse-drawn carriages and stocks and people churning butter daily on the street, but with a touristy place comes great stores, including an excellent candy shop, Wythe Candy and Gourmet Shop. Wythe has a wide array of confections, from bins of old-fashioned candy by the pound to luxurious truffles and fudge. My favorite item from the store, by far, are the fancy chocolate caramel dipped apples. The apples are hand-dipped in the window and then decorated with chocolate and nuts, candies and cookies. I always took one home for my family on vacations from school. You can cut thick wedges of the apple and carefully devour the sticky, sweet treat.

With fall upon us, I thought it would be a fun experiment to recreate the apples I so enjoyed during my college years. I bought mini apples and dipped them in homemade caramel, allowed them to cool, and then dipped them in tempered chocolate. Then, the fun began. I chopped up pecans and roasted peanuts, some peanut butter cups, and color-coded some chocolate candies. What a neat little activity. If you have little ones running around, or need a fun dessert for your next dinner party, I highly recommend these cute, festive apples!

Chocolate Caramel Apples (Adapted from Food Network) Printable Recipe

Ingredients

8 apples, any variety
1 cup chopped peanuts or other nut of your choice
1 cup heavy cream, divided
3/4 cup light corn syrup
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 teaspoon vanilla extract
8 oz. tempered chocolate
Nuts, candies, cookies, etc. for dipping.

Directions

Wash and completely dry the apples. Insert a stick into the stem end of each.
Line a 9-by-9-inch or 7-by-11-inch baking pan with foil. Place the chopped nuts into the lined pan.
Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook 3/4 cup of the cream, the corn syrup, butter, and sugar to 280 degrees F (firm ball); at this point the syrup will be golden. Remove from the heat and carefully swirl in the remaining 1/4 cup of cream and the vanilla. Use caution; this is very hot and it may splatter.
While the caramel is hot, dip and turn the apples into the caramel to coat and let the excess drip off. Let the apples cool. Meanwhile, temper the chocolate. When the caramel has cooled, dipped the apples in the chocolate. Dip the bottoms into the chopped nuts and other toppings. Arrange the apples on a nonstick or waxed paper-lined cookie sheet and let cool.

Happy Halloween!

2010-10-30T14:17:00.000-04:00

Whether your traipsing through the neighborhood in your cutest dinosaur outfit or cozying up over nice quiet dinner, hope your Halloween is the happiest! Treats for all!

Candy Corntini
1 cup vodka
1 large handful of candy corn (I like good ol' Brachs)
Cream Soda

Place candy corn in a jar and pour about a cup of vodka over the candy. Let infuse for 4 hours in the fridge.
Pour about an ounce of the vodka into a martini glass. Top with cream soda. Cheers!

Foodbuzz Project Food Blog 2010: Voting Opens Today

2010-10-18T09:25:00.001-04:00

Voting is now open for Round 5 of Project Food Blog. Thank you for all of your support up to this point! Vote here for my Neapolitan Pizza. Thank you!

Project Food Blog 2010: Recipe Remix

2010-10-17T15:49:00.010-04:00

When I first approached this challenge, I thought about making a pizza with creative toppings and alternative crusts, or trying out sweet dessert variations. I buried my nose in cookbooks and magazines and scoured the internet for menus from pizzerias across the country. Nothing called out to me.

So, I thought about the best pizza I have ever had, the Margherita D.O.C. from 2 Amys in Washington, DC. I decided I should try to cook authentic Neapolitan-style pizza. This will be simple, or so I thought…

Very soon after I began my research on Neapolitan-style pizza, I realized that I was taking on what would prove to be a huge challenge. The dough, sauce, and cheese have to be just right and in accord with the official rules that have been set out by the Italian Ministry of Agriculture. Oh, and there’s also a little detail about the oven one must use to cook the pizza because Neapolitan pies have to be cooked in ovens that can reach temperatures of 800 degrees or higher. Does your oven get hotter than 550 degrees F? Mine doesn’t either.

I did what any normal food blogger on a mission would do. I searched out viable oven options. I found a tutorial for building a temporary wood-fired oven out of firebricks and cinder blocks. Since my landlord frowns upon putting this kind of structure on my apartment balcony, I asked my parents if I could set up shop in their backyard. For some reason, they said no. I learned that one can also purposely permanently remove the safety thermostat in your oven so that it can reach the same temperatures it does on the self-cleaning cycle. I didn’t even ask my parents about that one. After my home construction project was rejected, I contacted a company which rents wood-fired pizza ovens for events. I hope they had a good time at the Hot Air Balloon, Wine, and Music Festival this weekend. Following my initial search, the likelihood of getting my pizza near a wood-fired oven seemed slim.

Then, on Thursday morning I saw an article on the Slice website with Dave, the DC representative for Forno Bravo pizza ovens and the leader of the group, DC Elite Pizza. A picture of his beautiful outdoor wood-fired oven appeared in the article, along with a photo of a beautiful Neapolitan pie with a perfectly charred and blistered crust. Taking it as a sign, I e-mailed him to ask him some questions about pizza dough and achieving the high temperature that I needed. He generously offered to let me cook my pizzas in his oven, and I immediately accepted.

On Sunday afternoon, with a pizzaioli guiding me, I set out to embark on my first Neapolitan pizza experience. Here are the tips I picked up:

Use ‘00’ flour for the dough. This is not optional. ‘00’ flour is more finely milled than regular flour and is available with gluten percentages of anywhere between 5-12.5%. The best ‘00’ pizza flour will have gluten percentages between 11.5-12.5%. The result of using ‘00’ pizza flour, with a high quality dough recipe (the one I used) and a kitchen scale, is ultra-smooth soft dough that stands up to the high temperatures of a wood-fired oven.

Don’t cook your sauce. Sauce for Neapolitan pizza is crushed San Marzano tomatoes. You can add a little salt, pepper, and maybe even a touch of olive oil. With your hands or an immersion blender you can then gently puree the tomatoes. The high heat of the oven will cook the tomatoes.

Work quickly. The time between shaping your dough, putting on toppings, and putting the pizza in the oven should be short. Shape the dough, put on sauce, place the mozzarella and basil, sprinkle salt, and drizzle olive oil…as quickly as you possibly can.

Experiment. If you have an opportunity to cook in a wood-fired oven, learn how it works, attempt to use the tools that move the pizza, and work alongside an expert if you can. Time your pizzas. Do you really get a perfectly cooked pie in 90 seconds? Or is it closer to 110? Play around with toppings. I made an outstanding pie with figs, mascarpone cheese, mozzarella, prosciutto, mint, and tupelo honey. I also made a loaf of bread with leftover dough. Have fun, ask questions, and reap the reward of a fresh from an 870 degree oven slice of pizza.

This was an experience that exposed me to a style of pizza I knew very little about. A pizza oven is definitely in my future (even if it means waiting until I have a place to install it). Thank you, Dave, for helping me with this challenge and being so generous with your time. Thank you for introducing me to the craft of making Neapolitan pizza, and piquing my interest in exploring all the wonderful uses for wood-fired ovens. I can't wait to learn more.

Please vote for me for Project Food Blog. Thank you for your support!

Foodbuzz Project Food Blog: Voting Opens Today

2010-10-11T09:19:00.000-04:00

I am still in the running for Project Food Blog. Please take a moment to vote for me here. Thank you for your support!!!

Project Food Blog 2010: Picture Perfect

2010-10-10T08:33:00.003-04:00

One of the first cookbooks I remember pawing through as a child was the Southern Living 5-Star Recipe Collection Cookbook, a three-ring binder of recipes that featured everything from jaw-dropping three-layer cakes to mouth-watering roasts. It is an ideal cookbook for a budding young (or older) cook, as each recipe page has a stunning picture of the finished dish, as well as photographs showing how to complete selected steps throughout the recipe. I remember how helpful those pictures once were to me. When one is learning how to cook, words like cream, sautée, and sear can be baffling with no context. I am a huge fan of visual learning, particularly as it relates to cooking.

Even now, one of my favorite features in cooking magazines is photo tutorials showing various techniques. Rolling out sheets of pasta, butterflying a pork tenderloin, and pitting cherries are among some of the skills I have acquired from looking at and closely examining photos of these techniques. A well-written recipe is a valuable tool in the kitchen, but there are some directions that are nearly impossible to convey in words, or that are better explained with a vivid photo. Photographs can show you exactly how and at what angle to hold a knife when scaling a fish, what meringue should look like when it’s reached soft or stiff peaks, and how thick a soup or sauce should appear.

Pie is a dish that I struggled with for a long time. Specifically, I found the crust difficult to master. My crusts shrank, lacked a flakey texture, or were riddled with holes. That was, of course, until I saw a detailed photo tutorial in one of my favorite cooking magazines on how to make perfect pie crust every time, in a food processor. My crust-making experience has vastly improved ever since. This is a technique that everyone should learn, whether you are making a savory or sweet pie, or a savory-sweet pie like the one I made for this challenge, Apple Pie with a Cheddar Crust.

Step 1: Pulse flour, salt, and cheese together in a food processor.

Step 2: Add butter and shortening and pulse until mixture resembles coarse meal.

Step 3: Drizzle 6 Tbsp ice water evenly over mixture and pulse until incorporated. Squeeze a small handful; If dough doesn't hold together, add more ice water, 1 Tbsp at a time. Do not overwork dough.

Step 4: Turn out dough onto a work surface and divide in half, then form each half into a 5-inch disk. Chill, wrapped in plastic wrap until firm, at least 1 hour.

Step 5: Put a foil-lined large baking sheet in middle of oven and preheat at 450 degrees F.

Step 6: Peel and core apples, then slice 1/4 inch thick. Toss apples with sugar flour, lemon juice and salt until evenly coated.

Step 7: Roll out one piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (or smaller depending on the size of your pie). Carefully roll the dough around the rolling pin and fit into a pie plate. Roll out remaining piece of dough into an 11-inch round (or smaller depending on the size of your pie).

Step 8: Transfer filling to shell. Dot with butter, then cover with the top crust. Trim edges, leaving a 1/2 inch overhang. Press edges together to seal, then fold under. Lightly brush top crust with milk, then cut 5 (1-inch long vents). I used a little shape cutter as an alternative for vents. If you decide to do this, make the cuts before you put your place your top crust.

Step 9: Bake on hot baking sheet for 20 minutes. Reduce oven to 375 degrees F and bake until crust is golden-brown and filling is bubbling, about 40 minutes more.

To accompany my pie, I concocted brown butter ice cream. Ice cream is one of the easiest and most enjoyable desserts to make at home. In very little time, milk, cream, and eggs (sometimes), along with unlimited flavorings, can be heated gently and then spun into a smooth and rich frozen treat. Making ice cream takes little effort and the results are tremendously impressive.

Step 1: Place the butter in a wide stainless steel skillet over medium heat. Let the butter melt then let it cook, swirling the pan occasonally, until the butter is quite brown and smells toasted. Remove from the heat and let cool.

Step 2: Mix the milk and cream in a heavy saucepan. Measure out 2-3 tablespoons of the milk and pour it into a separate bowl, then whisk in the cornstarch. Set aside. Whisk the sugar and corn syrup into the milk mixture in the saucepan, and bring to a simmer over medium heat. Whisk until the sugar is completely dissolved, being careful not to let the milk boil over. Simmer lightly for about 5 minutes, then pour in the milk and cornstarch mixture and whisk to combine. Cook the mixture, stirring, for about one minute. Remove from the heat.

Step 3: Combine the cooked milk mixture with the cooled brown butter in a blender or food processor. Carefully blend at high speed (hold the lid on with a towel!) until completely mixed and emulsified. Add in the vanilla and blend for another 30 seconds.

Step 4: Cool the milk and butter mixture in the fridge for at least two hours, or overnight. Freeze in your ice cream maker according to instructions. Add the salt into the ice cream maker in the last few minutes of churning.

Step 5: Pack into a freezer container and cover the top of the ice cream with plastic wrap or wax paper. Freeze for at least two hours before serving.

I hope that you take the opportunity to bake this perfect autumnal pie soon and serve it à la mode with a scoop of home-made brown butter ice cream. You have now seen how simply it will all come together. Why, it’s as easy as pie.

Apple Pie with Cheddar Crust (adapted from Gourmet)

Brown Butter Ice Cream (adapted from The Kitchn)

You're All Cupcakes and Headbands

2010-10-05T21:33:00.002-04:00

Well, that may be true at times...

Happy hunting!

P.S. Please vote for me for Project Food Blog!

Sneak Peak

2010-10-05T07:35:00.000-04:00

I have been busy baking up a treat for all of you. Stay tuned for a video later today!

In the meantime, please don't forget to vote for me for Project Food Blog.

Foodbuzz Project Food Blog: Voting Opens Today

2010-10-04T07:20:00.012-04:00

I am still in the running for Project Food Blog. Please vote for me! Voting closes at 9p.m. EST on Thursday. Thank you for all of your support!

Project Food Blog 2010: Luxury Dinner Party

2010-10-03T16:28:00.003-04:00

My love for dinner parties was born during my college semester abroad in Paris. In fact, many cooking and shopping habits I now practice were inspired by the five months I lived in the City of Lights. I now strongly believe in shopping for groceries as frequently as possible in order to snatch up goods at their peak, frequenting local farmers’ markets, and befriending the owners and staff who work in specialty shops. These last may be able to offer prized ingredients, such as fresh off-the-boat fish, warm crusty loaves of bread, or the makings for an elegant charcuterie board. It was in France where I learned to gather inspiration about what to cook, eat, and drink from what was being stocked in the stores and markets around me, rather than walking into a supermarket with a specific recipe or idea in mind.

Every Saturday night while I was in Paris, my friend Kelsey and I held dinner parties for fellow students, visiting friends, or just ourselves. We cooked everything from fondue, to quiche, to shrimp pancakes, to chocolate croissant bread pudding. Sometimes we chose themes: an Irish feast (on St. Patrick’s Day), small plates, and French bistro fare are three I can recall. Most of the time, however, we just cooked whatever struck our fancy. I remember walking through the market one day and finding artichokes as big as our heads. We also found a place near my apartment-, the famed boulangerie of Philippe Gosselin, that cooks baguettes throughout the day (no loaf is allowed to sit on shelves for longer than 6 hours). I learned to appreciate and value quality ingredients, even though it often meant visiting a few different stores to procure them.

It’s no surprise that I was excited to revisit the dinner parties that I so enjoyed during my stay in Paris. I wanted to create an elegant menu that would challenge me to work with new ingredients and experiment with new techniques. Here is the menu I composed for my party:

Here are some valuable tips for hosting your next dinner party.

1. Make a plan for cooking and shopping.

I like to lay out all of the recipes I plan to cook and figure out exactly how long every dish takes from start to finish. Then, I start my schedule from the dish that takes the longest to prepare, the duck confit in this instance, and move my schedule forward from that dish. I also try to select at least one or two courses that can be made in advance. Prepare courses in advance only if the integrity of the food will not be compromised. In this case, the flavor of the butternut squash soup would only improve from being cooked, cooled, and then reheated on the night of the party. Once I’ve outlined my plan of attack, I shop for ingredients. I am particular about the stores I choose and always think about which will have the highest quality ingredients. For this dinner party, I needed duck legs. I knew that my local mainstream grocery stores would likely only carry frozen duck. Consequently, I made a special trip to an Asian market where they had fresh Pekin ducks. I also needed fresh black truffle, so I made a call to a local shop that carries D’Artagnan products and placed an order for truffles.

2. Work methodically; Enlist a sous chef!

When cooking for a dinner party (or really anytime), I try not to focus on too many recipes at once. Otherwise, you may very well end up with undercooked cheese puffs and burnt caramel. I find that if you can apply focus and undivided attention to each component, you have much more control over the success of a dish. You may also get in the coveted cooking “zone,” which I think is comparable to a runner’s high.

If someone offers to help you with your five-course dinner party, please accept it! Better yet, ask someone to help you. I am someone who likes to be in total control of my cooking adventures: I like to succeed and fail alone. It’s a terrible attitude, and one that I am actively trying to shed. Cooking with someone else is not only fun, it is also a much more effective use of time. I’m not saying you need to get three or four people on board to cook with you(actually, this is probably not a great idea), but having one other person to interact with and to help you transfer heavy pots, turn on ovens, or stir onions and aromatics while you grind spices will keep you sane.

3. Think about the flow of the party.

In addition to thinking about when everything needs to be cooked, you also need to think about when each course will be served. For instance, I think that you should always have hors d’oeuvres ready for guests upon arrival. I baked gougères, warm French cheese puffs for this party. I also think it’s fun to start with something light to drink, like sparkling wine or champagne. After hors d’oeuvres and mingling, I invited guests to sit down for dinner. The amuse bouche was served- in this case Truffled Egg Custard with Truffle Ragout and a Chive Chip, followed by the first course, Butternut Squash Soup with Nutmeg Crème Fraîche and Sage Brown Butter. There was a natural break between the first course and the main course, so I took a few minutes to finish braising the brussels sprouts and plating the duck. Guests do not mind waiting a few minutes. Even in a fine dining restaurant, meals often take 2, 3, or 4 hours. Many guests welcome the chance to catch their breath between courses. Pour a little more wine in everyone’s glasses and don’t fret about a little break from eating.

4. Set a tone, not rules, for the evening.

I don’t believe in dress codes for dinner parties at one’s home, unless it’s a fun costume-worthy fête. If people are coming over to my abode, I like for them to be comfortable. Who says jeans and a sweater can’t be elegant? Not that I discourage party dresses, but on a Friday evening after a long week at work, let people relax a little. The food may be the fanciest thing at the party, but hey, that’s not a bad thing! For my party, I wanted the beginning of the season infused into the color palette (pumpkin orange, gray, and green) and the menu. Ingredients like pears (salt-roasted, and served with caramel sauce) evoked the change in the season.

5. Be a guest at your own party.

You may be hosting the party, but that doesn’t mean you are the help. Make sure that you don’t spend the whole night as a waiter, chef, dishwasher, and coat check attendant. You may miss your own party. You are entitled to enjoy yourself. In fact, you should have fun at your own dinner party. Have a cocktail or a glass of champagne with your guests before dinner. Eat one of the hors d’oeuvres that you slaved over! Then, when you all sit for dinner, enlist one or two guests to help you move plates from the kitchen to the dining room. They won’t mind, and the food will be piping hot when it is placed on the table. Sit and eat each course with your guests. Don’t get up and fuss about in the kitchen. Savor your work. Talk about the dishes with your friends. Answer questions about the ingredients. My friends like to see if they can guess what flavors they can detect in each course. It’s a fun way to engage everyone to guess and chat. At the end of the evening, throw the dishes into the sink and let them soak while you say goodnight to your guests and thank them for coming. They’ll all be hoping for their next invitation!

Comfort Me with Pumpkins

2010-09-29T05:00:00.005-04:00

When I read Ruth Reichl's Comfort Me with Apples, many of the recipes in the book caught my eye. There was one, however, that jumped off the page and into my heart: Swiss Pumpkin. Not too long after finishing the book, I heard Reichl tell Terry Gross how to create the very same dish in an interview on NPR. That was almost a year ago, but the recipe lingered in my mind. At the store recently, I spotted a tiny pie pumpkin and snatched it up immediately. Swiss Pumpkin, at long last!

The first step is to toast some crusty bread. I threw bread cubes under my broiler for a few minutes.

Next, hollow out the pumpkin as you would do with a jack-o-lantern.

Fill the pumpkin with layers of toasted bread and nutty Swiss cheese (I used gruyere).

Fill it to the brim before pouring heavy cream (or half cream, half chicken stock) into the pumpkin. Sprinkle with salt, pepper, and nutmeg. Place the top back on, lightly oil the outside of the pumpkin, and bake at 300 degrees F for two hours.

Scoop out the insides, including the pumpkin flesh. It is very rich, so it's best served as a side with a leafy salad, roasted broccoli, or something equally light, green, and healthy.

Hats off to Ruth Reichl for this decadent fall treat!

Please don't forget to vote for me for Project Food Blog!

Foodbuzz Project Food Blog 2010: Voting Opens Today

2010-09-27T07:24:00.000-04:00

I have made it to the next round of Project Food Blog! Thank you to everyone who voted and supported me in the last round. I am calling upon all of you again to help me make it to round three. At 9 a.m. (EST), voting will open.
You can visit this link to vote for me. Once you reach that site, click the little yellow ribbon that says, "Vote!" It will take you to a screen with my second entry, and you will see a little heart and the words, "Vote for this entry." Click on the heart, enter your e-mail and pw, and you will have helped me get one step closer.

Thank you for supporting me in this challenge!

Project Food Blog 2010: The Classics

2010-09-26T12:16:00.001-04:00

I stared at the shelves of international cookbooks for ten minutes before I spotted a colorful binding and the words, “The Food of India.” I flipped through the glossy pages, which are filled with beautiful photographs of Indian markets and purveyors. The recipes include in-depth explanations of ingredients and methods. I closed the book and stood in the aisle thinking, how do I know if these recipes are authentic versions of these dishes, and not Americanized interpretations? I flipped through ten more Indian cookbooks before I decided to trust my instincts and buy the first book. Next stop, an Indian grocery store.

As I stood in the checkout line of the tiny, yet well-stocked Indian grocery store down the street, I looked down at the contents of my plastic shopping basket: cardamom seeds in their pods, a bright yellow bottle of ghee, and little bags of flours I had never heard of or seen before. Soon after reaching the front of the line, the gentleman ringing up my purchase noticed the thick cookbook I had wedged under my arm, and asked to see it. He flipped through the pages, admiring the content and pointing out signs in his native language. “Excuse me, would you mind looking at the recipe for Murgh Makhani (Butter Chicken) and letting me know if it looks, um, authentic?” I asked. He chuckled and then obliged. “There are lots of variations, based on the region you live in or how your mother prepared it, but this looks good,” he said. Then he packed up my haul and encouraged me to cook my way through the entire book. There are variations. Great. I really wanted this to be authentic.

I began to think about authenticity, as it relates to food. Is there an authentic version of classically American dishes, like clam chowder, macaroni and cheese, or Thanksgiving stuffing for instance? Arguably no. Variations not only exist in every cuisine, they are an important part of the history and culture of a nation’s food. What appealed to me most about cooking Indian food was using new spices and ingredients to create something unlike anything I have cooked before. This made my experience both meaningful and educational.

The evening I cooked Indian food, I learned how to make my own garam masala spice blend, make a version of naan using a screaming hot oven and a cast-iron pan, and to cook with ghee. After all of the spices had been ground, the bread had been “fired”, and the basmati rice had been cooked and fluffed, I was incredibly proud of the results. Authentic or not, the butter chicken I created was warm and rich. I used wedges of hot naan to mop up every last bit of the sauce. I am excited to re-visit this cuisine very soon. I may even start coming up with my own variations.

Here Comes Fall

2010-09-21T22:12:00.001-04:00

It's officially Autumn! Eat up the last of those tomatoes...

I'm serious. They'll be gone soon.

One last glance...

Mmm...apple pie, baked apples, apple dumplings, apple cider, tarte tatin, applesauce, apple butter...

I happen to like decorative gourds and mini pumpkins.

Hit up your Farmers' Market for fall inspiration!

Foodbuzz Project Food Blog 2010: Voting Opens Today

2010-09-20T07:13:00.001-04:00

I am competing to become the Next Food Blog Star. In just a few short hours, voting will open for the first challenge. Entries will be voted on by my Foodbuzz Featured Publisher peers and rated by a panel of judges:
Dana Cowin
Editor-in-Chief of FOOD & WINE Magazine
Nancy Silverton
Founder La Brea Bakery, Co-owner Mozza
Pim Techamuanvivit
Author of ChezPim.com and The Foodie Handbook

Who else can vote? You, of course. If you are not a featured publisher, visit foodbuzz.com and make an account.
Here's how:
1. Look over to your right (directly under a photo of chandelier that says Charm & Salt) and click that little orange bar in my project food blog widget, or click here. It currently reads, "See My Profile," however, in a few hours it will read, "Vote for Me." Voting opens at 9:00am EST.
2. After you click the link, you should be prompted to create an account, which you can do simply by making up a username, entering your email, and creating a password.

Please vote for Charm & Salt!

Project Food Blog 2010: Ready, Set, Blog!

2010-09-19T14:06:00.001-04:00

Food, and cooking, are sources of great joy in my life. In the last few years, I have grown to appreciate the culinary world in a way I never thought I would. In addition to amassing a collection of beautiful cookbooks and allowing stacks of cooking magazines to pile up, I have spent huge chunks of time devoted to watching television shows focused on great chefs and aspiring ones. I have read dozens of books about attending culinary school, about what it takes to run great American and international restaurants, and about how one finds him- or herself writing restaurant reviews for The New York Times. I have hosted a cooking show, in college, called Everyday Gourmet. I have read websites and blogs and the Food section of major newspapers for years. Oh, and now I have my own little food blog.

Charm & Salt has been an incredible outlet for me to share and show my love of food and cooking to my friends, to my family, and to complete strangers. I have also come to realize that working and blogging in my kitchen, and in any kitchen, has taught me lifelong lessons that I never anticipated including patience, how to ask for help, improvisation, how to fix a disaster, breathing, reading directions in their entirety, and not to apologize (as frequently) when things don't go exactly according to plan.

As a food blogger, I am still learning a great deal about photography, web design, and most importantly, cooking. Perhaps that is what is most fulfilling, and what ultimately defines me as a food blogger--my interest in a never-ending culinary education. There is always a new skill to learn, a new technique to master, an ingredient to use in an innovative way, etc. Seasons change, trends change, and recipes, flavors, and taste go in cycles. I relish the change, and the opportunity to learn and grow.

As summer comes to a close, I am so looking forward to pureeing pumpkins and squash, roasting chickens with rosemary and sage, baking with apples (like the recipe pictured here), and planning a menu for Thanksgiving. I am excited about the new volumes of magazines that will soon litter my apartment. I am also anticipating the slew of predictions about the new trends in food for 2011. I will be here, in my cozy apartment kitchen, or in my parents' well-equipped kitchen, or in Jack's ill-equipped kitchen peeling, chopping, sauteeing, baking, seasoning, tasting, blogging, and learning.

I will be doing it always with a pinch of charm, and a dash of salt.

Pepper Popper

2010-09-16T09:08:00.001-04:00

Jack and I are heading south for the Auburn-Clemson game this weekend. Part of the festivities will include a major tailgate. My introduction to SEC football occurred last year: I attended the Auburn-Ole Miss game (Auburn won!) and the Iron Bowl (Auburn almost won!) and was almost immediately hooked. I have seen my fair share of college football (at William & Mary and Stanford, in particular) and frankly nothing could have prepared me for my first SEC game. Students were decked- I mean decked out in school colors. No T-shirts and jeans here; Girls look perfectly coiffed and color-coordinated, and boys dress more like they're going to church than to a football game. I've since read a handful of articles/blogs related to girls preparing for gameday by stocking up on dresses, boots, headbands, pearl earrings, and ballet flats in appropriate hues of orange, navy, crimson, etc.

One of my favorite parts of any football game is always the tailgate. The tailgates that Jack's family throw at Auburn are big, exciting, and overflowing with incredible food and libations, not to mention wonderful company. Stuffed, grilled jalapeno peppers are in the mix at said tailgates, and I am not one to turn down a little bite of heat.
I have since made many variations of these little grilled peppers. Stuff these little fire vessels with cheese, vegetables, crumbled sausage and bacon, or pretty much anything you have on hand. The boys I made this particular batch for insisted I leave the seeds in the peppers. Needless to say, I maybe should have removed at least some of the seeds. They were still delicious. We picked up red and green jalps from the Charlottesville City Market, packed them to the gills with extra sharp cheddar and a little bit of cream cheese, and made an impromptu pepper holder out of extra sturdy foil. Bring these to your next tailgate. They're bound to be a spicy and welcome addition to the spread.

War Eagle!

Gnocchi Revisted

2010-09-14T05:00:00.001-04:00

Yes I've made and featured the gnocchi from the Bouchon cookbook before, but it is frankly the only gnocchi I enjoy. Plus, this is a perfect summertime preparation of what I consider a traditionally heavier Fall dish. The light gnocchi pillows are packed with flavor due to the addition of Dijon mustard and a medley of freshly cut herbs. Sliced and seeded zucchini, summer squash, and brightly colored heirloom tomatoes provide additional textural elements to this dish. It's finished with sage brown butter, need I say more?

The gnocchi dough. It comes together in a snap, I promise.

Then you add in eggs, herbs, mustard, and seasoning.

Whip it up and throw it into a pastry bag to rest for 30 minutes.

Resting gnocchi.

Then you cook it quickly in boiling water. Just snip off little bite-sized pieces of the dough.

Let the gnocchi rest again for a bit.

Don't they look like little jewels?

Sauteed veggies, homemade gnocchi, and sage brown butter: worth the effort, in my humble little opinion.

Flexing My Mussels

2010-09-13T05:00:00.002-04:00

In case you haven't heard, mussels are a big deal in DC. The city boasts a slew of restaurants that offer up these tasty mollusks in all sorts of preparations. Blue cheese and bacon; Thai coconut curry; and Chorizo and grain mustard are among some of the versions I've read about and seen on menus. I am partial to hearty, tomato sauces or garlicky white wine and butter preparations. Steaming bowls of these suckers isn't the only way to dish them up, though. Try them over pasta, in cold seafood salads or with garlic herb butter, breadcrumbs and a quick roast in the oven (seen here). I found this recipe in the Washington Post, and not surprisingly it was plucked from a great Belgian place in DC called Et Voila! In the recipe they recommend serving it along side crispy bread and a Hoegaarden, but I imagine you will be just as happy forgoing the bread if you have plenty of lemon. Beer is great with this dish, sure, but so is crisp white wine. Enjoy!

Foodbuzz 24x24: Little Bites, Big Flavors

2010-09-08T05:00:00.003-04:00

I was very lucky to be selected for the Foodbuzz 24x24 program this month! Foodbuzz sponsored a lovely meal for my family and a few of my close friends. Part of the mission this month with the 24x24 program was to raise Ovarian Cancer Awareness on behalf of Electrolux. The theme for my meal was Mini Bites a.k.a. Amuse Bouche a.k.a. what my grandfather dubbed, "a little bit of alright." I took classic dishes and miniaturized them in fun and fanciful presentations.

Everything was mini, except of course the cocktails. Guests indulged in rum punch and bourbon sidecars.

In an effort to recognize Ovarian Cancer prevention, guests were encouraged to wear teal.

The first course: Gruyere Toasted Cheese Sandwiches on Homemade Bread with Roasted Tomato Basil Soup.

Simple, elegant, and very tasty.

Perfect for dipping and sipping.

The second course: Chicken B'Steeyas.

A delectable Moroccan dish made with chicken, turmeric, cinnamon, and ginger wrapped in flaky phyllo dough.

One bite wonder.

The third course: 3-cheese Macaroni and Cheese with Freshly Snipped Chives.

Savory, texturally appealing, and well-received.

The fourth course: Tomato Salad with Lemon Dijon Vinaigrette.

A little bite of heaven.

The fifth course: Truffled Cheese Burgers with Horseradish Mayo on Homemade Poppyseed Buns.

A stand out!

The sixth course: Homemade Tuile Ice Cream Cones with Selected Ice Creams.

A sweet two bites.

The seventh course: Red Velvet Cupcakes

Guests raved about the cream cheese frosting.

The eighth course: Peach Lattice Pies

Almost too cute to eat!

Thank you Foodbuzz and Electrolux! This miniature party was big fun!

Devilishly Good

2010-08-26T05:00:00.001-04:00

Am I commiting a faux pas by posting an egg recipe with this massive recall going on? Perhaps, but these eggs were cooked, and salmonella-free. They also happened to be delicious. For our southern picnic, fancy deviled eggs only felt appropriate. I made two versions: one with a little bit of truffle oil, and one with lots of cayenne pepper. I topped the cayenne eggs with, well, more cayenne pepper. I topped the truffled deviled eggs with fresh chives from my mom's herb garden. I haven't shown you that yet, but it is quite a sight to see. Don't believe me?

It's a cook's dream, but back to the deviled eggs. I love making them because you can play with so many different flavors. I usually start with a base of the egg yolks, Dijon mustard, and a little mayo. From there, you can add: pickle juice, roasted red peppers, capers, crabmeat, bacon, horseradish, olives, curry powder, smoked salmon, etc.

Hard-boiled eggs.

Close-up

A Little Bit of Chicken Fried

2010-08-25T05:00:00.003-04:00

This was my first foray into making fried chicken. I was nervous, to say the least. Something about the dish feels unfair to me. It's almost as if every step has to be completed perfectly to end up with good fried chicken. Also, doesn't it seem as though every recipe out there claims to be the best? I have been eyeing the recipe from the Ad Hoc cookbook for a while now. I figured, go big or go home.

The first step is brining the chicken, which is done for 12 hours. I am rather convinced that this step makes all the difference. This was the most flavorful and juiciest fried chicken I have ever tasted. Everyone lucky enough to be a taste tester enthusiastically agreed. I forgot to take a picture of my brine, but it just looked like a big pot with lemons and garlic and herbs, so not terribly interesting.

Then, you dredge it in seasoned flour, buttermilk, and seasoned flour (set aside in a separate bowl).

It doesn't look like much now, but then you throw it into a pot of screaming hot oil.

Let it cook up for 12-13 minutes.

One brilliant step in this recipe is frying up fresh sprigs of rosemary and thyme until they crisp up. Then you can crumble them over the chicken.

Enjoy hot, or at room temperature. This is perfect picnic food!

Buttermilk Fried Chicken (from Ad Hoc at Home)

Oh, and for your viewing pleasure...I'm told this is a well-loved song in the south. It's charming, kind of.

Picnic for Two

2010-08-24T05:00:00.003-04:00

Summer is definitely drawing to a close. School is starting back up, the days are getting a wee bit cooler (and more noticeably darker sooner), and stores are now stocking cashmere sweaters and tweed coats. Where did the summer go? I do not know, but I am determined to hold on tightly to these last three weeks. I do love autumn, but I also like the idea of summer.
In honor of this lovely summer, and Jack's return to VA, I prepared a picnic that we could devour on the lawn of the farm. I will be sharing all of the items I prepared throughout the week. Let's start at the finale, the very sweet White Peach and Blackberry Crumbles. These are a snap to prepare and perfect for this time of year. If you've never had a white peach, you are missing out. They have a delicate peach flavor and are the traditional fruit used for Bellinis. I like them raw, pureed, or cooked up in all kinds of desserts, like this one.

The peaches.

Slice the peaches and toss with lemon zest, lemon juice, sugar, flour and a little salt.

I baked the crumble in individual ramekins, but throw all the peaches into a big pie dish, if you please.

The crumble topping. Please don't skimp.

Peach and Blackberry Crumbles (adapted from Barefoot Contessa at Home)

Ingredients

For the fruit:

2 pounds firm, ripe white peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blackberries (1/2 pint)

For the crumble:

1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F.
Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blackberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

Winner!

2010-08-11T05:00:00.001-04:00

Thank you all who entered the CSN Stores giveaway! The winner is: Becky. I will contact you shortly to make sure you get your gift certificate.

For those of you who didn't win, please look forward to more giveaways on this blog in the future!!!

Heirlooms

2010-08-10T05:00:00.002-04:00

This has been the best discovery I have made this summer: heirloom tomato napoleons with parmesan crisps. The combination is heaven. If you claim to not like tomatoes, get thee to a farmer's market and purchase a wobbly, bumpy, lumpy tomato in a hue of purple or yellow or green: the less perfect-looking, the better! I am willing to bet that the tomato will taste like nothing you've ever purchased at your regular grocery store.

I Have a Nice Boyfriend

2010-08-05T05:00:00.002-04:00

Two weekends ago, on the hottest day of the summer so far (easily 102 degrees...ick), Jack and I set out to pick blackberries in a little town faraway from my apartment. "Can't we just do something inside?," he pleaded. The thing is, the blackberries were just sitting on all of those bushes, plumped up and waiting to be plucked. Needless to say, it was incredibly hot and not exactly my best plan ever. I think I made up for it by taking him to Dinosaur Land and then getting ice cream. We're very sophisticated.

P.S. Don't forget to enter my giveaway!

This pie recipe is from Fitness Magazine. I found the recipe six or so years ago and it's always a hit!

Lemon Blackberry Pie (from Fitness Magazine)

Ingredients

1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons sugar
4 tablespoons cold butter, cut into small pieces
6 tablespoons ice-cold water
3/4 cup lemon juice
3/4 cup sugar
4 tablespoons freshly grated lemon zest
4 tablespoons melted butter
1 cup blackberries
3 eggs
2 egg whites

Directions

Heat oven to 400°F. Sift together first three ingredients.

Cut in butter until the mixture looks like pebbles. Mix in water, 1 tablespoon at a time, until dough begins to come together.
Form into a ball, cover with a towel, and let rest 5 minutes.
On a lightly floured surface, roll into a 12-inch round. Gently place in a 9-inch pie pan; flute edges.
Lightly prick bottom of crust with a fork. Bake 8 minutes. Let cool on a wire rack.
Meanwhile, in a large bowl, combine lemon juice and sugar.
In another bowl, beat eggs and egg whites together. Add to lemon juice mixture and beat until mixture turns a bright lemon color. Add zest and butter.
Reduce oven temperature to 350°F. Place blackberries in bottom of pie shell.
Pour lemon mixture over blackberries. Bake 30 minutes. Let cool completely on a wire rack.

Satisfying a Craving

2010-08-04T05:00:00.003-04:00

Do you ever fixate on recipes? Most of the time, I struggle to choose what it is I want to make. I rifle through a huge stack of magazines and then I leaf through my cookbooks and turn up with nothing but an empty notepad where groceries should be listed. Every now and then, however, I can identify exactly what I want to cook with no hesitation. Last week, I had a hankering for fish tacos, so fish tacos are what I made.

The first step is making your own tortillas. Now, I don't have a tortilla press (yet), so mine are rustic looking, but they taste so much better than anything you can buy in a plastic sleeve on your store shelves. Easy to make? Indeed. Mix a little masa with some salt and water. Heat a griddle or pan over medium high heat and cook the tortillas for 50 seconds on each side. Presto! Homemade corn tortillas.

Load your tortillas up with anything you like. For me: red cabbage, cherry tomatoes, avocado, thinly sliced jalapeno...

And don't forget the fish. This has been lightly beer-battered and then flash fried until crisp.

The finishing touch is a zesty sauce with a little kick. It's the icing on the...taco.

P.S. Don't forget to enter the giveaway!

Beer-Battered Fish Tacos (Adapted from Fine Cooking)

For the spicy tartar sauce:

1 cup mayonnaise
1/4 cup minced fresh cilantro
3 Tbs. minced pickled jalapeño
2 Tbs. dill pickle relish
1 Tbs. fresh lime juice
1 tsp. yellow American mustard
1/4 tsp. kosher salt

For the fish:
About 2 qt. vegetable oil for frying
1 cup all-purpose flour
Kosher salt
1 cup beer
2 egg whites, beaten to soft peaks
1 lb. firm fillets of mild, white fish (such as bass, cod, or haddock), cut into strips about 4-1/2 inches long and 3/4 inch wide, or 1 lb. frozen batter-fried fish fillets

For serving:

Homemade Tortillas (read the side of the Masa bag for instructions)

Avocado

Red Cabbage

Tomatoes/Pico de Gallo

Jalapenos

Make the sauce: Mix all the sauce ingredients in a medium bowl; refrigerate for up to 5 days.
If using fresh fish: Fill a large, deep, heavy pot with vegetable oil to about 11/4 inches deep. Heat the oil to about 350°F. (To check the oil temperature, use a deep-fry thermometer, or add a cube of bread to the oil, which should bubble immediately.)
Meanwhile, prepare the batter: Mix the flour and 1 teaspoon salt in a medium bowl and stir in the beer until smooth. Gently fold in the beaten egg whites.
Season the fish with salt. To cook the fish, work in batches of about three or four pieces at a time. Using kitchen tongs, dip each piece in the batter, let any excess drain off, carefully submerge the fish in the hot oil, and fry until golden brown and cooked through, about 5 minutes. Transfer to a baking sheet lined with paper towels.

Giveaway: Gift Certificate to CSN Stores!

2010-08-03T05:00:00.006-04:00

I am so excited to announce my very first giveaway! The awesome people at CSN Stores have generously offered to sponsor a $40 gift certificate giveaway for one of my lucky readers! If you aren't familiar with the company, they have a network of over 200 stores. They sell everything from dining room furniture to kitchen essentials to bicycles. There really is something for everyone!

Here are the rules for entry:

* This giveaway is only open to US and Canadian readers.
* Leave a comment below this post telling me what your favorite summertime dish is. Include your e-mail address so I can contact you. Please leave only one comment.This comment will count as your entry.
* Readers will have until Tuesday, August 10, 2010 at 12noon (EST) to enter.
* A winner will be selected at random and announced on Wednesday, August 11, 2010.

Good luck!

GIveaway!

2010-08-02T07:23:00.000-04:00

Hello! I am so excited to announce that there will be an awesome giveaway on the blog tomorrow morning! Please come back tomorrow for more details!!!

Image

Happy in a Snap: Friday Cocktails

2010-07-23T07:10:00.000-04:00

I love a fruity sugary cocktail every now and then, but sometimes I just like something crisp and refreshing. Enter the Skinny Girl Margarita, made famous by Bethenny from RHONYC. Although she now sells a bottled product that goes by the same name, I have read mixed reviews on how good it actually tastes.
This cocktail is easy to put together, can be made on the rocks or frozen, and apparently won't tip the scales. It is certainly not sweet. Not at all. You've been warned.

Skinny Girl Margarita (from Bethenny)
1 oz. silver tequila (use good tequila)
Juice of one lime
Splash of orange liqueur
Ice
Salt/Sugar for rim

Blend together tequila, lime juice, orange liqeuer and ice until smooth. Pour into a sugar/salt rimmed glass. Serve immediately.

Savory Pancakes

2010-07-22T06:59:00.001-04:00

Lately, I feel like all I've been craving is super fresh vegetables and herbs. These corn and basil cakes are no exception. Sweet fresh corn is shaved off the cob into a light, spoonable batter. A large handful of basil is sliced into a chiffonade and then thrown into the mix. The result is light, mellow pancakes spiked with flavorful ribbons that give a burst of summer freshness in each bite. What's not to love?

Corn & Basil Cakes (from Eating Well)

Ingredients

1/2 cup white whole-wheat flour (see Note) or all-purpose flour
1/2 cup low-fat milk
2 large eggs
2 tablespoons canola oil, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups fresh corn kernels (about 2 large ears; see Tip) or frozen
1/2 cup chopped fresh basil

Preparation

Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.

Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.

Blossom

2010-07-21T09:22:00.000-04:00

Recipes for stuffed squash blossoms have been showing up everywhere lately. When I noticed the little blossoms peeking out from my mother's garden last week, I ask if I could snip them and try out one of the many preparations I had pulled from magazines and the web. The result were light and crispy little pillows that oozed with salty and barely melted mozzarella cheese. I'll be snooping around the garden in hopes that more of these little blooms will grow. I find comfort in the fact that I can snag these flowers at the Farmer's Market for $.25/blossom. What a steal!

Stuffed and Fried Squash Blossoms (from Saveur)

24 zucchini blossoms
3⁄4 lb. mozzarella
12 anchovy filets
4 eggs
1 cup flour
Freshly ground black pepper
Vegetable oil
Salt

1. Remove stems and stamens from zucchini blossoms; wash blossoms and pat dry.

2. Cut mozzarella into small dice, coarsely chop anchovy filets, and combine in a mixing bowl. Stuff each blossom with mixture and twist petals to retain stuffing.

3. Beat eggs in a small bowl. Pour 1 cup flour with freshly ground black pepper into a second shallow pan. Heat 2 1/2" vegetable oil in a skillet over high heat until very hot.

4. Working in small batches, dredge each stuffed blossom in flour; dip into eggs, turning to coat well, then dredge in seasoned flour. Fry blossoms, turning frequently, until crisp, 3–5 minutes. Drain on paper towels, sprinkle with salt, and serve immediately.

Stacked

2010-07-20T05:00:00.003-04:00

One of the things I was most looking forward to about growing my own herbs was making fresh pesto. In my opinion, homemade pesto is the only pesto. It is so painless to make if you have a food processor, and you can customize it with whatever herbs, nuts, and seasonings you want. For example, why not whip up some thyme and parsley walnut pesto or try a tarragon sage parsley pesto. It's immediately clear that the possibilities are endless. You can spread pesto on anything, from vegetables to pasta to crostini. Use it in place of mayo, or add it to your mayo or butter. It's such a versatile condiment to have on hand that I just keep a little in a container in my refrigerator and freeze any extra for another day. For a meal last week, I grilled eggplant, melted some fresh mozzarella over a few slices and topped the whole thing with pesto, slices of fresh tomato and another slice of grilled eggplant. These stacks are flavor-packed and so good when served piping hot off the grill.

Basic Basil Pesto
1/4 cup pine nuts
2 cloves garlic, smashed
Pinch salt
3 cups loosely packed basil leaves, stems removed
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan cheese
Chop the nuts, garlic, and salt in a food processor until fine. Add the basil and oil and process until smooth. Add the cheese and process to incorporate. Taste for salt.

Berry Sweet

2010-07-19T12:41:00.000-04:00

Berries are one of my favorite summertime ingredients. I love incorporating them into cocktails and breakfasts, and of course into lovely desserts. These lemon blackberry turnovers were an impromptu dessert inspired by the plump juicy berries that were calling my name at the store. I took puff pastry and spooned some citrusy cream cheese onto squares. Then, I placed a handful of berries on each square and sealed up the sides. I then baked the turnovers in the oven until they were golden brown. A few fresh berries for garnish are the perfect way to complete this little bite.

This is plain cream cheese beaten with lemon zest, sugar and lemon juice.

Spread a small amount of the mixture onto the pastry.

Top with berries.

Lemon Blackberry Turnovers

1 sheet of frozen puff pastry, thawed
4 ounces of cream cheese
Zest of one lemon
Juice of one lemon
1/3 cup of sugar, plus more for sprinkling
1 pint of blackberries

Preheat the oven to 375 degrees F. Roll the puff pastry into a square. Cut the square into four smaller squares. Place about two tablespoons of cream cheese onto each square in one of the top corners. Top with 7-8 blackberries (depending on the size). Take your fingertip and dip it in a little bit of water. Then, gently dab the outer edge of the pastry with water before folding the bottom corner to the top corner. Take a fork and press down the outer edges, being careful not to tear the pastry. Place on a cookie sheet lined with a silpat or parchment paper. Cut small holes for vents on top of each pastry. Sprinkle each pastry with a little bit of sugar. Bake for 15-20 minutes, or until golden brown. Garnish with fresh blackberries.

You Shoulda Put A Ring On It

2010-07-15T05:00:00.001-04:00

This is an insanely addictive recipe. To be perfectly candid, I don't like onion rings very much. All too often, they are overly breaded and lack taste or a desired crunchy outer texture. These onion rings, however, are crunchy, salty, and tangy and they yield to a soft and mildly sweet onion when bitten into. Better yet, you don't have to bother with a messy pot of hot oil because these little gems are baked. They are a great accompaniment to a steak (or to lamb) and they will also work well as a small plate or appetizer. They bake in 15 minutes, which is manageable for even the most time-pressed individuals. Unfortunately I did not snap any process photos, but you'll have to take my word for it that this is a pretty easy standard dredging process (dry, liquid, dry). The final element of the rings, and what is responsible for the crunch is a unique mixture of finely ground saltines and kettle cooked potato chips. For a little added flavor, I used salt and vinegar chips and it was a good decision.

Oven Fried Onion Rings (Adapted from Cook's Illustrated via Brown Eyed Baker)
½ cup all-purpose flour, divided
1 large egg, room temperature
½ cup buttermilk, room temperature
¼ teaspoon cayenne pepper
½ teaspoon salt
¼ ground black pepper
30 saltine crackers
4 cups kettle-cooked salt and vinegar flavored
2 large yellow onions, cut into rings
6 tablespoons vegetable oil

Heat oven to 450 degrees F. Place ¼ cup flour in shallow baking dish. Beat egg and buttermilk together in bowl. Whisk remaining ¼ cup flour, cayenne, salt and pepper into buttermilk mixture. Pulse saltines and potato chips together in food processor until finely ground; 8 to 10 pulses.
Place crumb mixture in second shallow baking dish.
Working one at a time, dredge each onion ring in flour, shaking off excess. Dip rings in buttermilk mixture, allowing excess to drip back into bowl, then drop into crumb coating, turning rings to coat evenly.
Transfer coated rings to large plate or tray.
Pour 3 tablespoons oil onto each of two rimmed baking sheets. Place baking sheets in oven and heat until just smoking, about 8 minutes. Carefully tilt heated sheets to coat evenly with oil, then arrange onion rings on sheets. Baking, flipping onion rings and switching and rotating position of baking sheets halfway through baking, until golden brown on both sides, about 15 minutes. Serve immediately.

Onion Rings Dipping Sauce (Adapted from CopyKat via Brown Eyed Baker)
½ cup mayonnaise
2 teaspoons ketchup
2 tablespoons horseradish
1 teaspoon of cayenne (I like to bring the heat!)
¼ teaspoon paprika
¼ teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
Dash ground black pepper

Combine all ingredients and refrigerate.

Lollipop of Lamb

2010-07-14T13:16:00.000-04:00

After returning home from the beach, where I did almost no cooking, I was so excited to put together a fun summer meal. I have been wanting to grill lamb chops for a while, and with my mother's herb garden flourishing, this past weekend was the perfect time to do it. I found a rack of lamb that had already been frenched at a local shop, and I quickly concocted a simple marinade of sage, rosemary, lemon juice, olive oil, salt and pepper. The chops were put in the marinade while I prepared other elements of the meal, and then I threw them on the grill for a quick sear. They don't require very much time at all if your grill is hot. The result was flavorful, herbaceous chops. I served mine with an impromptu black olive tapenade, but you could garnish with a homespun lemon aioli or just squeeze some fresh lemon right on top before serving.

Grilled Lamb Chops
A generous handful of sage leaves
4-5 sprigs of rosemary, stems removed
1/4 cup of olive oil
The juice of half a lemon
Salt and pepper to taste
Rack of lamb, frenched (I allotted for two chops per person)

Heat your grill to medium-high heat.
Separate the rack of lamb into individual chops. Sprinkle the chops with salt and pepper.
In a food processor, combine the sage, rosemary, olive oil, and lemon juice. Pulse until the mixture is the consistency of a rough puree (almost like a pesto). Season with salt and pepper. Pulse for a few more seconds to incorporate the seasoning. Pour the marinade all over the chops, coating all sides and allow to sit for 15-30 minutes.
Place the chops on the grill and don't move them for at least a minute or two. After two minutes, flip the chops. Allow the chops to cook for another 2-3 minutes for medium-rare or longer if you want the chops cooked through.

Happy in a Snap: Friday Cocktails

2010-07-09T11:28:00.004-04:00

So, I've been listening to this song called California Gurls quite a bit lately. It's a punchy summer song with a catchy little chorus. The music video is eye candy too, quite literally, as Katy Perry and Snoop Dogg play and sing together in a land of sweets. This cocktail would fit in nicely there. Quite simply, it is bubble gum infused vodka with sparkling pink lemonade served up in a pink sugar rimmed glass. Soak pieces of pink bubble gum in vodka (about one piece per ounce of vodka) for about 8 hours or overnight. Pour one ounce of the infused vodka into a martini glass. Top with sparkling pink lemonade and stir. It's a fun and light summer drink with all the pop of my current favorite song.

Dinner for One

2010-07-07T09:02:00.000-04:00

Having a food focused blog has given me the opportunity to serve great food to close friends and family, of course only after it has been photographed. Every now and then I truly enjoy cooking for just myself. Normally I half or quarter a recipe and then go for it. It's best if there are no time constraints (this pasta took 40 minutes, for example) and if the dish being prepared is something you've been ogling for a while. Trust me; it makes it all the more satisfying. When the dish is ready for its close-up you can play with light and different settings on your camera and not feel guilty about the diners in waiting. Dining solo is a rare treat every now and then. If nothing else, you will only have one dish to clean.

This braised garlic and leek pasta is worth the wait. Cleaned sliced leeks and halved cloves of garlic braise in a white wine and chicken stock bath until they are practically melted. A little cream is thrown into the mix for added richness at the end. The result is a divinely mellow, slightly sweet and subtle onion flavor. Thrown over pasta, which absorbs some of the silky sauce, it is a nicely composed dish.

Spaghetti with Creamy Braised Garlic and Leeks (from Fine Cooking)

2 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
6 medium leeks (light-green and white parts only), halved and sliced crosswise into 1/2-inch pieces (10 cups)
10 medium cloves garlic, halved
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 cup lower-salt chicken broth
12 oz. dried spaghetti
1/2 cup heavy cream
1/2 oz. grated Pecorino Romano (1/3 cup)
1/4 cup chopped fresh flat-leaf parsley

Heat the butter and oil in a 12-inch skillet over medium-high heat until the butter has melted. Add the leeks, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until the leeks begin to brown, 3 to 5 minutes. Add the wine and simmer until reduced by half, about 1 minute. Add the chicken broth and bring to a simmer. Reduce the heat to low and press a 12-inch round piece of parchment over the leek mixture to cover completely. Cover the skillet and cook, stirring occasionally (you will have to lift the parchment), until the leeks are very soft but not falling apart and the garlic is very soft, about 40 minutes.

Meanwhile, bring a large pot of well-salted water to a boil and cook the spaghetti according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

Uncover the skillet and remove the parchment. Stir in the cream and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Add the cooked pasta and toss. If necessary, add the reserved pasta water 1 Tbs. at a time to make a silky sauce that clings to the pasta.

Off the heat, stir in the cheese and parsley. Season to taste with salt and pepper, and serve.

A Most Important Meal

2010-06-30T11:36:00.003-04:00

Jack and I spent a recent lazy morning sitting on the balcony, eating a breakfast of dutch baby pancakes with fresh berries. It was a perfect way to start a hot summer day, enjoying the cool breeze before the humidity became unbearable. The cathedral is now hiding behind a mass of trees, but you can faintly make out the top of it. We made plans for the day as we sipped OJ and freshly pressed coffee. Happy summer to all of you!

Can you see the top of the cathedral?

A little jolt to start the day.

I use Alton Brown's recipe for dutch babies and just divide the batter so each person can have his or her own pancake.

Dutch Baby (from Alton Brown)

Ingredients

3 tablespoons butter, melted and divided
2 3/8 ounces all-purpose flour, approximately 1/2 cup
3 tablespoons vanilla sugar, plus extra for serving
1/2 teaspoon kosher salt
1/2 cup whole milk, room temperature
2 large eggs, room temperature
Lemon wedges

Directions

Preheat oven to 375 degrees F.
Place 2 tablespoons of the melted butter into a 10-inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly. Wait 10 minutes before assembling the other ingredients.
Place the flour, vanilla sugar, salt, milk, eggs and remaining tablespoon of melted butter into the bowl of a food processor or blender and process for 30 seconds. Carefully pour the batter into the preheated skillet. Bake on the middle rack of the oven for 30 to 35 minutes or until the edges are puffed and brown. Sprinkle with additional vanilla sugar and serve with lemon wedges.

TK On The Brain

2010-06-29T09:29:00.002-04:00

All I can think about is Thomas Keller, and seemingly he is all around me. I just finished Service Included, a charming account of Phoebe Damrosch's time as a waiter at Per Se (Keller's NYC response to The French Laundry). Simply reading about the food is inspiring, as every dish is composed with the utmost care and precision. Even garnishes mean something in the world of Thomas Keller, and they are all hand picked from the best purveyors around the country and worldwide.
This evening, TK will be in DC signing copies of Ad Hoc at Home, which Jack gave me for Valentine's Day. I am planning to stop by, but I am afraid my mouth will snap shut and my words will escape me as I reach the table where he is signing cookbooks. I had a chance to be within a few feet of Thomas Keller at Bouchon Bakery in Yountville last year. I was reading The Reach of a Chef at the time, in which Michael Ruhlman spends a chunk of his book following up with Keller just as he is about to open Per Se. So there I was, two feet from my hero, and I completely froze. I couldn't think of anything wonderful or brilliant to say, let alone to utter a measly hello. Still, it was wonderful to see him. I noticed his black clogs, which he didn't always used to wear. For a long time he wore cowboy boots. So interesting, right?
Naturally, I decided that last night was an appropriate time to cook something from The French Laundry Cookbook. I made Truffled Egg Custard With Oyster Mushroom Ragout. The oyster mushrooms are a little variation on black truffle shavings, and I think it worked nicely.

Truffled Egg Custard
by Thomas Keller, The French Laundry

For the Chive Chips:

1 large russet potato
2 t. clarified butter
Kosher salt
20 ea. chive chips, very thin (use the tops of the thinnest chives you can find)

Preheat oven to 375 degree F. Brush 2 silpats with clarified butter and kosher salt. Match up mandolin-sliced band-aid shaped potatoes with chive in the center of each one. Remove air pockets from each raw chip. Top with the second silpat, butter side down and top with second sheet pan. Bake 20-25 minutes or until golden brown.

For the custards:

8 large eggs (with the paper egg carton) for the serving pieces. Only 2 eggs used in the custard itself. Reserve the other eggs for another use.
2/3 cup milk
2/3 cup heavy cream
1 T. white truffle oil
Kosher salt
Freshly ground white pepper

Heat the milk and cream. When it boils remove from heat. Turn on a blender and pour in the dairy mixture. Add the truffle Oil and the 2 reserved eggs, salt and white pepper. Strain through a chinois into a pitcher. Let the custard sit and skim off any foam. Fill each egg shell _ full with custard mixture. Put egg carton into pan and fill pan with hot water 2/3 of the way up the eggs. Cover the pan and bake 40-45 minutes or until the custard is set. The finished eggs may be kept in the water, in a warm place, for 2 hours.

For the oyster mushroom ragout:1 cup oyster mushrooms
1 t. unsalted butter (mount the sauce after reduction)
1 t. white truffle oil
kosher salt
freshly ground white pepper

Melt the butter and add the mushrooms. Gently brown them (2-3 minutes) over medium high heat. At the white truffle oil, salt and pepper.

To assemble:
Place the custard filled eggshell in an egg holder (or mound kosher salt or sel Gris or fleur de sel onto a small plate and put the eggshell in the salt, standing up). Put a little of the mushroom ragout on the top of the custard and season with trufffle oil (optional) and salt and white pepper. Just before serving, stick the chive chip in the custard.

Mandoline Frustration

2010-06-28T05:00:00.003-04:00

Ratatouille is not a dish that I ever gave much consideration. That is, until I saw the movie a few summers ago at the urging of my friend, Patrick. Still, that movie came out three years ago and l had not even attempted the coveted "movie recipe," which was created by Thomas Keller (of course!), until last week. I was standing in the store the other day when it struck me that all of the ingredients in a ratatouille, or confit byaldi in this case, are in peak season. Colorful peppers, summer squash, ruby red tomatoes and eggplant are all ripe for the picking, and available in huge piles right now.
I set out to create this dish, and frankly failed on some level. 1/16 of an inch, the thickness which the recipe asks the vegetables to be sliced, is painfully thin. The eggplant had no interest in effortlessly sliding through the mandoline, nor did the tomatoes. Thus, one must improvise. The squash looked beautiful and the piperade turned out lovely, if I do say so myself. This was a delicious preparation and honestly one that I would prepare again. I might, however, venture to say that the squash was too thinly sliced. Perhaps a 1/8 of an inch thickness would suffice. It's certainly worth a try!

Confit Byaldi (from The New York Times)

A Rat With a Whisk and a Dream (June 13, 2007)

1/2 red pepper, seeds and ribs removed
1/2 yellow pepper, seeds and ribs removed
1/2 orange pepper, seeds and ribs removed
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1/2 cup finely diced yellow onion
3 tomatoes (about 12 ounces total weight), peeled, seeded, and finely diced, juices reserved
1 sprig thyme
1 sprig flat-leaf parsley
1/2 a bay leaf
Kosher salt
FOR VEGETABLES
1 zucchini (4 to 5 ounces) sliced in 1/16-inch rounds 1 Japanese eggplant, (4 to 5 ounces) sliced into 1/16-inch rounds 1 yellow squash (4 to 5 ounces) sliced into 1/16-inch rounds 4 Roma tomatoes, sliced into 1/16-inch rounds 1/2 teaspoon minced garlic 2 teaspoons olive oil 1/8teaspoon thyme leaves Kosher salt and freshly ground black pepper FOR VINAIGRETTE
1 tablespoon extra virgin olive oi
1 teaspoon balsamic vinegar
Assorted fresh herbs (thyme flowers, chervil, thyme)
Kosher salt and freshly ground black pepper.
1. For piperade, heat oven to 450 degrees. Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.
2. Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer to soften them. Season to taste with salt, and discard herbs. Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet.
3. For vegetables, heat oven to 275 degrees. Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that 1/4 inch of each slice is exposed. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled; all vegetables may not be needed.
4. Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well. Bake until vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for 30 minutes more. (Lightly cover with foil if it starts to brown.) If there is excess liquid in pan, place over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.)
5. For vinaigrette, combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl.
6. To serve, heat broiler and place byaldi underneath until lightly browned. Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90 degrees, guiding byaldi into fan shape. Drizzle vinaigrette around plate. Serve hot.

Light Fare

2010-06-21T11:33:00.000-04:00

My brother and his girlfriend hosted a lovely cookout at his new condo this weekend. Lamb burgers with tzatziki sauce were on the menu, along with lemon basil sorbet and lots of ice cold beer. I wanted to bring something to the party that would be a breeze to prepare (no cooking necessary!) and that would be appropriate for the summer climate. These little caprese skewers are the perfect summer hors d'oeuvre: bright, light and delicious. I simply skewer one cherry tomato, a torn basil leaf and a bocconcini and then drizzle the skewers with flavored olive oil. A sprinkle of salt and pepper finishes the plate.

Pasta Maker

2010-06-17T05:00:00.001-04:00

Jack and I haven't eaten at Palladio (yet), the highly acclaimed restaurant that is attached to Barboursville Vineyards. The Executive Chef, Melissa Close Hart, has spent time all over the country cooking in Alabama, Colorado and San Francisco, where she learned to prepare exquisite Italian cuisine. She and her staff make an annual pilgrimage to Italy (mostly the northern region), where they participate in a week-long stage at various eateries. A three-time James Beard nominee, she is remarkably humble and seems to get great joy from her work.
Jack and I had the privilege of spending a few hours with Melissa and her latest intern from the New England Culinary Institute (Melissa is an alumna) at a pasta class offered on a night that the restaurant was closed. We learned how to prepare traditional pasta dough (2 1/2 cups of egg yolks!) and then we made delicious stuffed pastas with a lemon, mint ricotta and spring pea filling. After the class, we celebrated the fruits of our labor by trying out some of the pasta and sipping Barboursville wine. It was a great evening and I think we will definitely head back to Palladio for a meal sometime.

Be a Little Corny

2010-06-16T05:00:00.000-04:00

Corn pudding is a wonderful summer side dish. While I've heard that this dish graces many a Thanksgiving table, it's the summertime when the corn is sweet and fresh and perfect for this satisfying mix of fresh kernels, basil and cream. Serve this at your next summer fête and be prepared to become the most popular guest at the party.

Sagaponack Corn Pudding (from Ina Garten)

Ingredients

1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Directions

Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

Le Dessert

2010-06-15T05:00:00.001-04:00

Profiteroles are one of life's great little wonders. How does this odd dough that you cook over the stove and pipe onto a silpat turn into a light-as-air puff? When you slice the puffs in half and fill them with pastry cream or ice cream, the combination is quite special. Topped with chocolate sauce, profiteroles make for a downright decadent finish to any meal.

Profiteroles (from Ina Garten)

Ingredients

1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch kosher salt
1 cup all-purpose flour
4 extra-large eggs
1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
Good vanilla ice cream (recommended: Haagen-Dazs), for serving

Directions

Preheat the oven to 425 degrees F.
Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.

An Unlikely Burger

2010-06-14T09:25:00.000-04:00

Burgers have been on my mind for a few weeks now. I have been reading grilling issues of the various culinary magazines I subscribe to, and all of them seem to offer some innovative twist on the classic beef patty. It was a recent airing of the Today Show, however, that gave me to inspiration to try something very different: a shrimp burger. My hesitations were numerous: Would the outside be dry? Would the center be raw? Would the burger have enough moisture? Would it be flavorful? I decided to try this burger out despite my concerns and I am so happy that I did. The burger was well-seasoned, a wonderful consistency and a welcome change from a standard beef burger. The burger is served on ciabatta bread, which is so much more luxurious than a typical hamburger bun.

First, you make a paste with half of the shrimp, cilantro, garlic, egg and panko.

Then, the paste is mixed with roughly chopped shrimp.

Avocado Aioli.

Take a bite!

Puerto Vallarta-style Shrimp Burgers with Avocado Aioli (from Marcela Valladolid)

Yield: 6 servings; prep time: 20 minutes; cook time: 6 to 8 minutes

INGREDIENTS

For the shrimp burgers:

1 pound medium shrimp, shelled and deveined

1 egg

2 tablespoons chopped cilantro

1 garlic clove, peeled

1/2 cup Panko breadcrumbs

1 poblano chile, roasted, peeled, stemmed, seeded and diced

2 tablespoons chopped white onion

Sea salt and freshly ground black pepper, to taste

3 tablespoons canola oil

Bulky Ciabatta rolls, split in half

2 plum tomatoes, sliced

6 lettuce leaves or a mixture of baby lettuce leaves

For the avocado aioli:

1 Haas avocado, halved, seeded and peeled

1/4 cup mayonnaise

1 tablespoons fresh lime juice

2 medium garlic cloves, peeled

1 serrano chile, cut in half and seeded

2 tablespoons chopped cilantro

Sea salt and freshly ground black pepper, to taste

DIRECTIONS

To make the shrimp burgers:Divide the shrimp in half. Coarsely chop one half and set aside. Put remaining half in a food processor and grind to a coarse puree. Add egg, cilantro and garlic to processor. Process until smooth. Sprinkle mixture with breadcrumbs and process again. Transfer contents of food processor to a large bowl. Add coarsely chopped shrimp, poblano chile and onion. Season with salt and freshly ground black pepper to taste. Mix well. Chill for 15 minutes. Form patties or "burgers" and set aside.
Heat oil in a heavy skillet. When very hot, fry the shrimp burgers until golden, about 3 minutes per side, depending on thickness. Drain on paper towels.
To make the avocado aioli:Scoop the avocado pulp into the bowl of a food processor. Add the mayonnaise, lime juice, garlic cloves, serrano chile, cilantro, salt and pepper. Process until smooth. Check and adjust seasoning.
To assemble:Serve shrimp burgers on buns, topped with a dollop of avocado aioli, sliced tomato and lettuce.

Happy in a Snap: Friday Cocktails

2010-06-11T05:00:00.002-04:00

The herbs I planted long ago are finally starting to resemble the bunches you pay $6 for in the grocery store. It's time to put them to good use. For my first culinary endeavor featuring my herbs, I have concocted Rosemary Lemonade Fizz. This is a seriously delicious cocktail, both unusual and somehow familiar all at once. If I were a professional mixologist at a fancy bar downtown, I would definitely make this my signature cocktail. The rosemary and lemon are harmonious together in this drink. I halved the sugar in the original recipe, as I don't like my cocktails to be too sweet, but you can put in a whole cup of sugar if you prefer that extra jolt.

Vodka Rosemary Lemonade Fizz (Adapted from Gourmet)

Ingredients

1 cup fresh lemon juice
1/2 cup sugar
2 (8-inch) rosemary sprigs
1/2 cup vodka
Chilled club soda or seltzer

Garnish: 8 (3-inch) rosemary sprigs

Preparation

Bring lemon juice, sugar, and rosemary to a boil in a small saucepan, stirring until sugar has dissolved, then reduce heat and simmer 2 minutes. Cool completely, about 1 hour. Discard rosemary sprigs.

Fill 8 (8-ounces) glasses halfway with ice. Divide syrup (about 2 tablespoons each) among glasses and add vodka (1 tablespoon each). Top off with club soda.

I thought this would be an appropriate time to use my starfish ice cube trays.

I grew that rosemary, from a seed!

Straws of Cheddar

2010-06-10T10:06:00.000-04:00

I love a salty snack. Soft pretzels, light-as-air tortilla chips in fire-roasted salsa and parmesan and thyme crackers are definitely among my favorite items to munch on. I am always on the hunt for recipes that come together easily and satisfy my salt craving. At an Auburn tailgate last fall, I had cheese straws for the very first time. A southern staple, I have been thinking about recreating these savory treats for a while now. I found a recipe here that was relatively easy to throw together. My piping skills leave something to be desired, but this was my first try and the dough was more difficult to force through the pastry bag than I anticipated.

Cheese Straws (from Southern Living)

Ingredients

1 1/2 cups butter, softened
1 (1-pound) block sharp Cheddar cheese, shredded
1 1/2 teaspoons salt
1 to 2 teaspoons ground red pepper
1/2 teaspoon paprika
4 cups all-purpose flour

Preparation

Beat first 5 ingredients at medium speed with a heavy-duty stand mixer until blended. Gradually add flour, beating just until combined.
Use a cookie press with a star-shaped disk to shape mixture into long ribbons, following manufacturer's instructions, on parchment paper-lined baking sheets. Cut ribbons into 2-inch pieces.
Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool.
Cheese Wafers: Combine ingredients as directed; chill dough 2 hours. Shape dough into 4 (8-inch-long) logs; wrap each in plastic wrap, and chill 8 hours. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake at 350° for 13 to 15 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container 1 week.

You Say Tomato

2010-06-08T05:00:00.003-04:00

Pretty heirloom tomatoes were calling my name at the store the other day. Naturally, I decided to put them into a tart. Fresh and summery, a wedge of this would make a lovely first course. Or, serve a big slice next to a bright herb salad as a main course. Either way, you can't go wrong. I like this warm, room temperature or cold. The tomatoes shrivel a little in the oven as they cook and start to ooze their juices. I think it's kind of neat.

Cherry Tomato Tart with Basil (adapted from Food and Wine)

Ingredients

1 Tart Crust (I read that the F&W crust was unsuccessful, so I used this one)

3/4 cup homemade rosemary aioli (sub basil for rosemary if you'd like)

1/2 cup parmesan cheese

1/2 shredded basil leaves

2 pints cherry or grape tomatoes

Directions

Prepare tart crust.

Preheat the oven to 375°. Roll out the dough to a 14-inch round. Press the round into the tart pan; trim off any excess. Mix the aioli with the cheese and basil. Spread into the tart crust. Spread the tomatoes in the shell. Bake for about 45 minutes, until the crust is evenly browned. Let cool. Season with salt, garnish with the basil and serve.