Stuffed Peppers

Have you seen these baby bell peppers all over the place recently? I have. Brightly colored, about 3-4 inches long, they're happy, cute, and as I found out, oh so sweet! I'd never cooked with them before and frankly, bell peppers of any size aren't something I cook with at all. But, these little gems were so appealing in their size and color, that I grabbed some on impulse, stuffed them, and threw them in the oven. The results were so good, it's a pity that I hadn't bought more and made twice as many!

This will be perfect come spring and summer, (assuming I can still find the little buggers), as an easy hors de oeuvre or appetizer. Not only are they yummy, but even cooked, they are incredibly tempting to the eye. We eat with our eyes too, remember. As my husband pointed out, this would also be wonderful if you had access to a grill and could char the peppers for a minute before stuffing and baking.

This recipe will make 8-12 peppers depending on their size.

Ricotta-Stuffed Baby Peppers
3/4 cup ricotta (whole or part skim, doesn't matter)
1/3 cup grated Parmesan
Zest of one small-medium lemon
1/2 cup fresh, chopped chives
Salt & Pepper to taste
8-12 baby bell peppers
Olive oil or cooking spray

-Preheat oven to 400. Cut the stems off of the peppers and using a small spoon, scrape out all seeds and pith, (the white stuff on the pepper ribs).
-In a bowl, mix Parmesan, ricotta, zest, and chives very well. Taste before seasoning with salt and pepper.
-Spray a baking dish with cooking spray or wipe down with olive oil. Stuff the peppers with the ricotta mixture making sure to really get into every curve and crevice. Using the handle of the spoon will help with this, especially with the smaller peppers.
-Place stuffed peppers onto the baking dish and roll them around to get a thin layer of oil on the surface. The filling will ooze a bit when you bake, so be sure to give them room.
-Bake for approximately 20 minutes until you can smell the peppers and the flesh is tender.

Junky but Fabulous, a.k.a.: JBF

Not every dish needs to be sophisticated, interesting, elevated, or unique. Not every dish needs fancy ingredients, (call me guilty, dulce-de-leche frosting). Sometimes you want something junky but fabulous and you know what? Craving JBF is okay. Let's give each other permission, as foodies, to enjoy chocolate covered potato chips and corn dogs without guilt!


Amongst other things, JBF is usually cheap, plentiful, easy to make, and a wild crowd pleaser; I'm talking to you American-style tacos and pigs-in-a-blanket. Here's what I suggest when the JBF craving hits, though... make it yourself. At home, you know exactly what's going into the food, and you know exactly how deep into the calorie hole you're falling. Not entirely comforting I know, but it's better than contemplating the contents of "secret sauce."


So, with that in mind, I give you:


Honey-BBQ Popcorn Chicken
1 lb chicken tenders or any boneless, skinless chicken (cut into popcorn-sized pieces)
3 cups+ white or whole wheat flour
2 cups+ whole wheat bread crumbs (they add a nice flavor, but if you have plain white, no worries)
1/2 cup sesame seeds (optional)
2 cups buttermilk
1 large egg
Salt and pepper
2/3 cup BBQ sauce
1/3 cup honey
1/3 cup ketchup
2 tbs hot sauce
2 tbs Worcestershire
Vegetable Oil (for frying)
Ranch or Blue Cheese dressing (for dipping)


-Heat oil. Combine 2 cups flour, 2 cups bread crumbs, and sesame seeds, with salt and pepper in one bowl. Whisk together buttermilk and eggs in one bowl. In plastic bag, add 1 cup flour and a generous amount of salt and pepper. 
-Place chicken pieces in plastic bag with flour and coat well. In batches, place chicken in buttermilk, then transfer to crumb mixture and coat well, before frying. You might have to replenish the crumb and flour bowl sometime in the process. Any excess dripping from the buttermilk will make the crumbs and flour too moist to coat properly. 
-The chicken will fry very quickly, no more than 4 minutes until golden and cooked through. Set aside in a paper towel lined bowl, until all the chicken is fried.
-In a small pot, heat BBQ sauce, honey, ketchup, hot sauce, and Worcestershire. Mix well and taste. Adjust to your liking; sweeter, tangier, or spicier. Bring to boil. Immediately, toss the sauce with the chicken and serve with either blue cheese or ranch dressing.

Birthday Cake

I've known D since grade school, fourth grade in fact. We've been through four or five different stages of awkward together... really, really, awkward. Together we've flown past our awkward teens, through our unsure 20's, and now are happily enjoying the start of our 30's with new found comfort in ourselves. There have been times that we haven't spoken out of annoyance, distance, or just being busy. There have been times when we needed each other and no one else would do.

Knowing D though, means knowing her specific likes and dislikes when it comes to birthday cakes. She's... picky, (and she's going to get me back for calling her that, I assure you!). She likes her cake moist, but not too moist. She doesn't like dark chocolate, only milk. Raspberries make her gag, but strawberries make her happy. So, I made her a moist, but not too moist yellow cake, with strawberries, not raspberries, in a chocolate, dulce de leche frosting. The frosting was risky... it's made with semi-sweet chocolate not milk chocolate. But thankfully, the frosting is too impossibly delicious not to love, so she did.

Yellow Cake

adapted from Martha Stewart

1 cup (2 sticks) unsalted butter, room temperature

3 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
4 large eggs
1 1/4 cups buttermilk
1 1/2 teaspoons vanilla
1 cup fresh strawberries, sliced
3/4 cup Triple Sec (or other fruity liquor)
-Let Strawberries it in Triple Sec until ready to use.

-Preheat oven to 350. Butter a 10" circular cake pan or a 13x9 sheet pan. Dust the pan with flour and tap out excess.
-Sift flour, baking powder, baking soda, and salt.
-Beat butter with standing (with paddle attachment) or hand held mixer until softened, 1 to 2 minutes. Slowly add sugar, and beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating after each addition until well incorporated, occasionally scraping down the sides of bowl.

-Mix together buttermilk and vanilla. Slowly add the sifted flour mixture alternately with the buttermilk mixture in three additions, beginning and ending with the flour mixture. Do not over-beat.

-Drain Strawberries (save liquor) and mix into batter with a spatula - do not over mix.
-Pour batter into prepared pan, and bake until a tester comes out clean, about 30-40 minutes. Transfer to a wire rack to cool for 15 minutes. Remove cake from pan, and cool completely on wire rack. 

-With a pastry brush, brush the top of the cake using the Triple Sec the strawberries soaked in. Do this twice, letting the liquid soak in between brushes. Don't brush more than twice though or things can get soggy.

Chocolate Dulce De Leche Frosting

1 can dulce de leche (13 - 14 ounces)

5 ounces semi-sweet or darker chocolate

1/2 stick unsalted butter

-Chop chocolate into small pieces. If butter is isn't soft, cut into thin slices.

-In double boiler, melt chocolate, butter, and dulce de leche, mixing frequently with wooden spoon or heat-proof spatula.

-Continue to double boil until everything is melted and well incorporated.

-Let cool for a few minutes before frosting the top of the cake.

-Let the frosting cool and set-up before serving. 

This isn't a traditional frosting, it's a little thick and sticky, but so worth it!

An Inaugural Lunch

My parents just finished a massive remodel of their kitchen. It's really stunning. I picked out all the appliances because they asked me to and I couldn't wait to get my hands on that new stove-top and counters. So when my Mother asked me to come over to help her unpack the kitchen and get it set up, I gladly agreed as long as I could make lunch.

I adapted this recipe from one that I found in my old recipe box. It was a long forgotten but much loved dish. Unfortunately, I never wrote down where I found it or who the recipe belongs to, so I can't thank them properly. That being said, its a wonderfully easy and elegant recipe that's pretty much fool-proof. It's perfect for a crowd and very easily doubled or tripled (I doubled it). And although the leftovers are at my parents place, we have been assured, that like so many other great recipes, this is excellent the next day, too.

Apricot Chicken

1 whole chicken, skin on, cut in 8 pieces

3/4 lb dried apricots

1/2 cup red wine

1/4 red wine vinegar

1/3 cup chicken stock

1 small / medium shallot, sliced

1 medium / large yellow or Spanish onion, sliced

1 tbs fresh thyme

1 tbs olive oil

Salt & pepper

-Place apricots, wine, and vinegar in a bowl, set aside.

-Season chicken liberally with salt and pepper, then brown in heavy bottom pot in olive oil in batches. As pieces brown, set aside on platter.

-De-glaze the pot with chicken stock (add stock to pot and scrape up all the brown bits). Add onions and shallots, let cook until tender - about 2-3 minutes.

-Add thyme. Put chicken back in pot. Pour over the apricots with the wine and vinegar, bring to boil, then lower heat. Let simmer all together until chicken is cooked, about 20 minutes.

-Remove chicken, place on serving platter. Boil apricots and liquid until reduced to a sauce (the sugar from the apricots will thicken the sauce slightly). Pour sauce over chicken and serve with some crusty bread.

PS -  the colors in the picture aren't off - the chicken and onions will take on a pink hue due to the wine.

A Gift to Myself

My Christmas gift to myself was a recipe box - a custom recipe box. My old one was metal and had rusted at the bottom so badly, it stained any surface it was on. I picked up my new one from the post office this past Saturday and tore it open like a kid. I know, I know, it's 2011. It's the age of iPad's and electric cars and why the hell do I need a recipe box? I'm fully aware that I could scan all my recipes into any number of devices I use day-to-day and with the push of a button summon my top secret chocolate chip cookie recipe. But besides the practical issues that include accidental batter dipped smart phones and oil-burned e-readers, there's something to be said about a recipe on 4x6 index card.

A friend called me a Grandmother when I enthusiastically showed her pictures of my new box. Personally, I couldn't think of a better compliment. I don't care how many doo-dads, canisters of compressed air, and precision cooking thermometers you have; nothing was better than your grandmother's mushroom barley soup. I can almost guarantee that soup recipe was written on a 4x6 index card. The corners of that card were soft and worn, probably bent, too. There were thirteen different colored stains on it and the perfect script of your grandmother's hand had all but faded to a mere shadow. 

Well here is my recipe box, just begging to be filled with my old stained recipe cards and new favorites yet to come. I found the woman who lovingly made this box on Etsy. Her store is called Gifts and Talents and she's a sweetheart. I asked for Wayne Thiebaud and cherries and that's exactly what she gave me. The first recipe to grace the box? My Godmother's Chutney Recipe... there are only three people in the world who have that recipe, I'm one of them. Now doesn't something that precious deserve a gilded home? I think so, too. 

Quality Meats

I want to start this post off with a couple of notes and admissions...

First:
The pictures are not fabulous, I know this. But to be fair, it was my first time taking pictures in a restaurant and oh man its hard! You don't want to annoying to your fellow diners, you don't want to annoy the establishment, you have to deal with the lighting (or more to the point, lack thereof), you have to deal with a possibly wobbly table (which we had), and you have to deal with lack of angles since you can't just pop up and moves everything around until its perfect.

Second:
I'm not a huge fan of restaurant reviews in blogs. If I don't live in your city or town and have no plans to be there shortly, it just sort of feels like some kind of foodie torture you know? Oh really, it was hands down the best risotto you have ever had in your life? That's awesome except you're in Chicago and I'm in Brooklyn! Not fair.

Third:
Since I had absolutely no hand in prepping or even buying the items for the meal, I feel sort of like I'm cheating here. I think I'll get over this one though.

It's restaurant "week" in NYC right now. I use the term "week" lightly since in fact its more like month, but that's neither here nor there. What is important is that some of the best eateries in all of New York are offering pre-fixe menus for lunch at $24.07 and dinner at $35.00. Thanks to years past I've been able to eat at places that would have otherwise cost me a few month's salary.

I went to Quality Meats, a place in midtown near my office, with a couple of ladies from my office. We chose Quality partially because the menu looked wonderful, but also partially because all of our bosses take their clients to lunch there and we wanted to know what all the fuss was about. The appeal was almost immediate... there is no fuss. That's whats so damn nice about it. No silly frilly decor, nothing pretentious, no techno or oddly Japanese-like or is it Indian, music playing. Nope, just a place with exposed brick, comfy wooded chairs, and some wonderful lighting, which sadly didn't photograph well.

Our App choices were a Cesar salad, a butternut squash soup with gingerbread croutons (great idea that, I'll have to borrow it), and steak tartar. Never one to pass up raw meat and eggs, I chose the tartar and I'm so glad I did. It was probably the tastiest steak tartar I've ever had and I'm sorry to my fellow Chicago foodies who won't be having it tonight.

For main the options were: grilled chicken salad (boring), skirt steak with brandied cherries (which one of us had, it was nice if not a little too sweet), and  baby back ribs. Now I had originally thought about the steak, but my waitress convinced me otherwise - she was right. These ribs were fantastic! They had a spicy Thai rub on them and were doused in honey. They were sticky, tender, sweet, and spicy. So damn good. I just might have to go back for those someday.

Desserts were cute. They make their own ice creams over there and I chose "Coffee & Donuts" not entirely sure what I would be getting. It happened to be coffee ice cream, with chocolate donut pieces, and chocolate sprinkles... a mini chocolate donut on top. I really don't have to tell you that it was clever and charming and delicious, but I will. What a fun idea and there is nothing as yummy as homemade ice cream. All in all, it was a very happy tummy day.

Ricotta-Smashed Potatoes

I had an aha food moment last night. Sometimes those aha moments are utter failures, sometimes they work out beautifully. Last night's aha food moment was lovely and easy and elegant and I urge you try it!

Ricotta-Smashed Potatoes
8-10 large Yukon Gold potatoes, washed, skins on
3/4 cup Ricotta (I used part skim, but whole would work too)
1/4 cup grated Parmesan cheese
4-5 large garlic cloves, quartered
1 large lemon, in wedges
1 tbs whole peppercorns
3 dry bay leaves
Salt

-Bring salted water with lemon, peppercorns, bay leaves, and garlic, to boil.
-Cut potatoes into 4-6 large chunks.
-Boil potatoes until very soft, drain.
-Discard the lemon, bay leaves, and as many peppercorn as you can.
-Add potatoes, garlic, Parmesan, and ricotta to serving bowl and "smash" until combined and potatoes are slightly broken up but not smooth or completely "mashed." You can used a potato masher for this, but  be careful to not over-do it. I used a beater attachment from a handheld mixer for the job.
-Adjust seasoning and serve immediately.

Chili for a Friend

A friend of ours was having a rotten couple of days. Of course, my first instinct was to feed her. So I did. It's been cold, wet, and generally miserable weather-wise in New York - it's the kind of weather that begs for woolen socks, cups of tea, and something hearty. Nothing is heartier, easier, or more economical than Chili.

The great part about Chili is that its really a no recipe kind of dish, (that being said, there are some serious Chili connoisseurs who have very strict recipes and methods, I'm not one of them). Take ground meat (turkey, beef or some combination of the two), some tomato paste, yellow onions, garlic, salt & pepper; cook it in a big old pot with some kidney beans, canned crushed tomatoes, and a few healthy dashes of red wine vinegar. Let it all cook and bubble, then serve. If you can wait, chili is always better the next day though.

Because of it's simplicity, Chili is a great condiment dish. I serve my Chili with shredded cheddar cheese, sliced avocados, sour cream, Fritos or Dipsy Doodles, finely chopped white onions, and hot sauce. Let your guests customize their own bowl.

Along with a big ol' pot of chili, I made some equally easy sides. Maple roasted parsnips and carrots, and fried biscuits (don't judge until you've tried them!).


Maple Roasted Parsnips & Carrots
2 bunch carrots, washed and trimmed
6-8 parsnips, washed, and quartered
Vegetable oil (or other tasteless oil)
Real maple syrup
Salt & pepper

-Preheat oven to 400.
-Place veggies in roasting pan, coat lightly with oil, then salt and pepper. Drizzle the maple syrup on, so that the veggies are well coated but not sitting in a puddle (the maple syrup will burn in the oven, try to be sure that you haven't used it in excess).
-Roast for about 45 minutes give or take depending on size of veg. You want the veggies cooked through and caramelized.

Fried Biscuits
1 package refrigerated biscuits (regular size, if you buy a "home-style" biscuit, which are much larger, make sure to cut them in half before frying, otherwise the outside will cook and the interior will remain gooey)
Oil for frying
Butter & Honey

-Fry the biscuits until they puff up and are a deep golden brown. Approx 2 minutes per side.
-Drain on paper towel and serve immediately with butter and honey.

You know you want them....

Screening Party

Sometimes you just want to get together with friends, watch some movies, and have a few drinks. You need food for these screenings. Food is essential. It always is of course, but whats the use of vegging out in front of the TV without sweet libations and sustenance? There is no use. So this was the menu:

Roasted Pork Sandwiches
Roasted Red Pepper and Ricotta Sandwiches
Cheese Straws
Crudités and Dip (a store-bought dill veggie dip, love the stuff. It's made by Marizetti)
Cajun-Spiced Popcorn (add Cajun spice mix to melted butter then toss with popcorn)
Chocolates (of various kinds)
Palmiers

Easy, yummy and very much appreciated by all!

Roasted Pork Sandwiches
To save yourself some time and work, roast the pork loin and the tomatoes one to two days ahead of time.

1 Pork Loin
2-3 Tbs Dijon
6-8 garlic cloves, sliced thickly
salt & pepper

-Preheat oven to 400 degrees.
-Using the tip of a sharp knife, cut slits all across the surface of the loin. Stuff garlic slices in slits. Salt and pepper the loin well, then cover in the 2-3 tbs Dijon. You want a thin layer of mustard over the whole loin.
-Roast for approx 35-45 minutes or until the meat registers 150-155 degrees. Let the meat rest, slice thinly before assembling sandwiches.

10-12 Roma (Plum) tomatoes, sliced in half
Dried mixed Italian herbs
Olive oil
Salt & pepper

-Preheat oven to 300 degrees.
-Arrange cut side up in a roasting pan, sprinkle generously with salt, pepper, and spices.
-Pour on olive oil until well coated. Cook for 3 hours or until tomatoes have flattened out and the bottom of each half (the skin side) had charred.

Fresh parsley
Mascarpone 
2 Ciabatta loafs (just a personal preference. Italian bread or sourdough, or anything you like works, too)

-Assemble sandwiches. Spread a layer of Mascarpone on each side of bread, half of the tomatoes (slightly smashed into the bread), thin slices of pork, and top off with parsley. Cut into slices with the aid of toothpicks. Just remember to let people know the toothpicks are there!

Roasted Red Pepper and Ricotta Sandwiches
3/4 lb of roasted red peppers (you can make them yourself, or buy them. I bought them since we have an Italian Deli near by that makes some stellar roasted red peppers)
Fresh ricotta cheese
Grated Parmesan cheese
Fresh basil
Pepper
2 Ciabatta loafs
1/2 cup toasted pine nuts

-Spread the ricotta on both sides of bread, sprinkle a generous amount of Parmesan cheese, and fresh cracked pepper on top. Finish off with half the pine nuts.
-Layer on half of the red pepper and the fresh basil. Slice with the aid of toothpicks and serve. Again, remember to let guests know there are toothpicks in the sandwiches.

Cheese Straws
1 box thawed puff pastry
Shredded cheddar cheese (you can use almost any cheese you like including Parmesan)
1 bunch chopped chives

-Preheat oven to 400 degrees.
-Unroll or unfold the pastry and press as much cheese and chives as you like into the puff pastry.
-Slice into even strips, about 1/2" thick.
-Twist each strip and place on a cookie sheet lined with Parchment or Silpat.
-Cook for 20 or so minutes until cheese is melted and crusty, and the cheese straws are a light brown.

Palmiers
1 box thawed puff pastry
3/4 cup sugar PER SHEET of pastry
Melted butter

-Preheat oven to 400 degrees.
-Unroll or unfold the pastry and brush generously with melted butter.
-Sprinkle on the sugar evenly.
-Roll both sides of the dough until they meet in the center.
-Let chill slightly before slicing the pastry into 1" slices and placing on the cookie sheet, cut slice up.
-Cook for 20 or so minutes until the pastry is brown and sugar has caramelized.

Foodie Gifts

I hope everyone had a wonderful Thanksgiving! 

Mine was busy and exhausting and wonderful all at the same time. It's been a while since I've posted and since we're still munching on leftovers at our place, I thought of something else to share with everyone besides a recipe. It's that time for gift-giving and if you still don't know what to get your favorite foodie, I have some ideas for you in every shape, size, dollar amount, and color. I'll let you know that given the space, I would own each an every item listed here. 

(That totally wasn't a massive hint, hint, wink, wink, to all my family and friends or anything...)

Desu Deisgn 1-Line Spice Rack

This is slick, cool, useful, and can fit in any kitchen. 

At $199.99 its pricey, but if you've got the cash to spare this makes a stellar gift. 

Lattice and Apple Pie Pocket Molds

Talk about cute! 

For $16.95 these are affordable on every budget 

and lets face it who wouldn't want an apple pie pocket?

Salt Trader.com Gift Collections

I for one love exotic salts and peppers. 

I have two kinds of pink (Hawaiian and Himalayan), gray, black, 

and various herb-infused salts that I use all the time. 

Salt Trader.com is bastion of exotic salts and they have gifts 

ranging from $10-$35. Explore the site it's a fave of mine. 

Vintage-Inspired Aprons

I have a custom apron in cherry oil cloth and I love it. 

She's not doing any custom orders until New Year, 

but there are still plenty of options in her store. 

Ranging from $20-$65 you can find an apron for anyone. 

If you can't find anything you like, just try typing in "Custom Aprons" 

into the etsy.com search prompt... you'll find hundreds of sellers!

Zoku Quick Pop Maker

I can't think of a better gift for a foodie mom or dad than this. 

This little number makes frozen yogurt, fruit,
and other kinds of pops in under 10 minutes!

It's also under $50 - you can't go wrong.  

 Enamelware Collection from Vivaterra.com

I can't tell you how much I love this entire collection.
It's bright and happy and durable. 

It's impossible not to smile over this.
With prices ranging from $29-$49 its easy to start a collection.

Venetian-Style Champagne Flutes

I think these are just stunning and completely unexpected. 

Modern but delicate, these flutes would be a brilliant
addition to any one's cupboard. Tumblers and wine glasses
are available as well, but to me its the flutes that
are the show stoppers. You get six flutes for $70 which
considering how stunning these are is very much worth it.

Bodum Bistro Juicer

There are lots of version of this kind of juicer. 

Braun used to make one that I loved that you can no longer find alas,

 but this one is a Bodum and I happen to like Bodum a great deal. 

It might be more than slightly indulgent, but isn't that what gift giving is for? 

This one runs for about $70 and comes in different colors with two matching glasses,
but you can find the same concept juicer for about $45 at places like amazon.com

Larousse Gastronomique 

It's the classic cookbook to trump all classic cookbooks. 

Actually, it's more a cooking encyclopedia than cookbook,

 but it's a must for any cookbook lover or collector. 

This version is $55, but look around you'll find all sorts of 

version for various amounts - some even come in volumes. 

Foodie Charities:

There are a slue of extremely worthy charities that focus on providing

 food and water for those who need it most. These are just a list of some of my favorite, 

but with a simple google search you can find hundreds. 

Filter Pure

This charity is one of the best water organizations I've come across and I have a fellow blogger to thank for introducing me. They work with communities around world to better their drinking supply in a tangible and immediate way. They provide people with their own ceramic water filter that is 99.9% effective and lasts for an astonishing 5 years. Best part is, they teach locals in the community how to make these filters themselves thereby ensuring that people who need it most will always have safe drinking water at their disposal.

Food Bank for the City of New York

The Food Bank collects all kinds of foods from fruits, veggies, grains, canned goods, etc and stores them at their facility. There is a distribution program, but for those who need it, they are welcome to come to the "bank" and take what they need. There are food banks and pantries across the country though, so if you'd like to help out locally, see which bank or pantry is closest.

Heifer International

Instead of simply handing out food and water, this organization actually reaches out to people and helps them help themselves. Whether it's learning to grow crops and sustain them, or starting up a goat farm, Heifer makes sure that people have the start-up tools they need to become well fed and well educated. 

You can choose which project you'd like help out with and they will keep you updated
on the success of your donation.