The End of a Decade

As I look back on this year, and even more so, this past decade, I realize how much as changed and how much keeps changing... how the outer experience of the world actually never stops changing. As the world becomes more and more fast paced, the changes are happening so quick that we can barely keep up with them! Amidst the good, bad, ugly, beautiful... birth, death, light, dark, I find it especially important to recognize that each and every thing in this life is transient... from the food we prepare each day, to the intimate relationships we share with our family and friends. They will ebb and flow in and out of our lives to teach us something and to show us those parts deep in our heart that are forever unchanged. Yes, deep within each of us there is an unchanging unwavering love begging to permeate your life experience.

Whatever it takes for you to get in touch with that love, do it. If you don't know what it is, learn how to ask for it. Maybe it's your morning cup of coffee... maybe it's not. Maybe it is simply sharing a quiet moment by yourself...

I know today when I am preparing Parmesan Cheese Straws and Chocolate Shortbread Bars for my New Years Eve party, I will settle down, relax and enjoy this moment exactly as it is with the wisdom that life is only made up of these little moments.

Love,

C

A Holiday Tradition

I went to an all girls school for high school. Most times, when I tell people that, they look at me like I am crazy. "How could you be around girls ALL THE TIME?" they ask me. To be honest with you, I consider my high school experience one of the best in my life and that experience has really shaped who I am. The friends that I made have really become my sisters. I love them not only because I can count on them for anything, but because like me, THEY LOVE TO EAT.

This Christmas was our second annual Mother/Daughter get together. My best friend and I decided to take the party planning and cooking into our own hands and host the party this year. I must say, we made a great team. Among the many bottles of wine and various cheeses served, we had bacon cheddar pinwheels, bacon wrapped shrimp, a vegetable tart, a beautiful tortellini carbonara, red velvet cupcakes, lemon ricotta cookies, and my homemade raspberry trifle. The crowd favorite? I am delighted to say that it was the Vegetable Tart Tatin. It was not only beautiful but absolutely decadent and delicious.

Tarts can be made with just about anything. This one was made with yummy root veggies, puff pastry, and caramelized sugar. The word tatin just means that after it cooks... you flip it upside down so the bottom becomes the top!

Here is the the recipe courtesy of Food Network Magazine. I left out the oregano (too strong for me!). Trust me, it will be a hit.

Ingredients

2 medium Yukon gold potatoes, peeled and cut into 1/2-inch-thick rounds
2 medium sweet potatoes, peeled and cut into 1/2-inch-thick rounds
2 medium parsnips, peeled and cut into 1/2-inch-thick rounds
1 small onion, cut into 1/2-inch-thick rounds
4 cloves garlic, halved
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3/4 cup sugar
1 tablespoon white wine vinegar
1 tablespoon small fresh sage leaves
1 tablespoon fresh oregano leaves
6 ounces mozzarella, grated (about 1 cup)
1 8.5-ounce sheet frozen puff pastry, thawed
All-purpose flour, for dusting

Directions
Preheat the oven to 400 degrees F. Toss both kinds of potatoes, the parsnips, onion, garlic, olive oil, 1 teaspoon salt and 1/4teaspoon pepper in a bowl. Spread in a single layer on a baking sheet; bake until tender, about 45 minutes. Let cool slightly.

Meanwhile, mix 2 tablespoons water and the sugar in a skillet and bring to a boil over medium heat. Cook, swirling the pan, until amber, about 7 minutes. Remove from the heat and stir in the vinegar and 1/4teaspoon each salt and pepper. Pour the caramel into a 9-by-13-inch glass baking dish and spread with a rubber spatula. Sprinkle the sage and oregano on top.

Arrange the roasted potatoes and parsnips in a single snug layer on top of the caramel. Scatter the onion and garlic over the roasted vegetables; sprinkle evenly with the mozzarella.

Roll out the puff pastry on a lightly floured surface into a 9-by-13-inch rectangle. Pierce the pastry all over with a fork, then lay it on top of the mozzarella, folding the edges under to fit, if necessary. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the dough is cooked through, 15 to 20 more minutes.

Let the tart cool 10 minutes in the baking dish, then carefully invert it onto a cutting board. Replace any vegetables that stick to the dish, if necessary.

A Chef is Born

The Dedman School of Hospitality at Florida State University has one of the best programs in the country, boasting a study abroad program in Switzerland and 100% job placement upon graduation. Employers from all over the country, including Ritz-Carlton and Marriott, come to FSU to recruit students for positions. So when my dear friend and future Ritz-Carlton food & beverage summer intern invited me to her catering class's cooking series dinner, I was more than honored. The food was amazing and the service was impeccable. As my title suggests, my dear friend is on her way to big, big things. I will let the pictures speak for themselves!

"A Taste of Italy" (Mostly Northern!)
LOTS OF WINE
Peach Bellinis
Spinach Pancetta Mini Frittatas
Lentil Mouse Profiteroles with Citrus Sour Cream
Homemade Gnocchi with Asparagus Tips
Arugula Salad
Sausage Pesto Stuffed Pork Loin
Honey Ricotta Cheesecake, Raspberry Drizzle, Amaretto Orange Whip

No Fuss Football Party

In my family, Sundays mean food and football. My father has been a Tampa Bay Bucs season ticket holder for over 20 years and my mom has hosted tons of football parties for nearly every away game. Most people think that hosting a party means tons of stress and no fun for the host, BUT my mother has nailed the technique for stress free entertaining and I have followed suit!

Together as a team, my mom and I put together a beautiful menu in under 2 hours and excluding alcohol cost just under 30 bucks. Here is the menu:

Smoked Salmon & Chive Cream Cheese Crescents

White Bean Artichoke Dip with Homemade Pita Chips, Celery, & Carrots

Creamy Corn Chowder

Devils Food Chocolate Cupcakes with Chocolate Butter Cream

Bowls of mixed nuts

Cold Beer

Wine

The key to having a great party is making things ahead so you are ready for your guests when they arrive. First, I made the dip and the pita chips. You can find my dip recipe in the archives.

For the pita chips, stack the store bought pita rounds and cut them like a pizza into eighths. Arrange on a cookie sheet lined with parchment paper, drizzle with olive oil, sprinkle with kosher salt, and place in a 400 degree oven for 12 minutes. When they are your favorite shade of brown take them out of the oven to cool COMPLETELY before storing them in a ziploc. If you do not let them cool before storing them, they will not get crunchy.

Next, I made the smoked salmon roll ups.

1 pkg smoked salmon

1 8 oz container chive flavored cream cheese

1 roll Pillsbury crescent rolls

Take the crescent rolls out of the fridge when you are ready to use them. Do not let them sit out. It is important that the dough is COLD making it easier to roll out. Pop the container and remove the dough. Roll it out flat making sure not to tear the dough. You will end up with one large rectangle. Spread the dough with the cream cheese, leaving a half inch on each side. Sprinkle the cream cheese with the diced smoked salmon and roll her up! Before cutting into rounds, stick the roll-up in the freezer for about 20 minutes. When dough is chilled it is very easy to cut with a serrated knife. Stick in the oven just before guests arrive at 350 for 12 minutes or until golden!

With the appetizers preped and ready in the fridge you can go ahead and get started on Mama Lu's chowder.

1 Spanish onion (sweet onion)

1 red bell pepper

2 stalks celery

2 carrots

2 cans sliced potatoes

2 cans kernel corn

2 cans cream corn

1 48 oz box chicken stock

1/2 pound bacon

1 pkg diced ham

2 bay leaves

1 sprig thyme

Salt

Pepper

pinch of red pepper flakes for some heat!

Start by dicing the bacon and browning it in a dutch oven over medium heat. Remove the bacon to drain on a paper towel. Saute the diced onion, carrots, celery, and half the red pepper in the bacon fat. Season with salt and pepper and throw in the two bay leaves and the thyme. Cook until soft. Pour in chicken stock and simmer for about 10 minutes. Add 1 can of sliced potatoes, 1 can of the creamed corn, and 1 can of the kernel corn (remember to drain!!!) into the pot. Stir to combine and cook about 20 minutes. Remove the bay leaves and thyme. With an immersion blender blend the soup until creamy. Then add the remainder of the diced red pepper, the remaining cans of corn, and the last can of potatoes. Why? Because it makes the soup beautiful when you can see all the colors in it! Finish the soup with the diced ham. Stir to combine and simmer on the stove until you and your guests are ready to eat. Serve in bowls with crumbled bacon and shredded cheddar cheese!

I am personally a fan of desserts from scratch, but when you're in a crunch boxed cake mix is delicious. I will show you how to jazz it up.

Follow the cake mix instructions as directed. In a separate bowl, dissolve a tablespoon of instant espresso powder in a little warm water. Then add that mixture to the batter. Coffee deepens the chocolate flavor in the batter. You won't taste coffee, you will just taste a richer chocolate flavor. With a melon baller or mini ice cream scoop, scoop the batter in a mini cupcake tin. Bake at 375 for 10 minutes. The recipe makes about 70 mini cupcakes!

For the icing, I used a store bought chocolate butter cream. Spoon the icing into a microwave safe bowl and nuke it for about 15 seconds. Dissolve another tablespoon of espresso powder in a little water and add to the icing. Again, this just gives the icing a chocolate edge. Ice the cupcakes when they are completely cool!

Prepare the bar, put the nuts in some pretty bowls or glasses, and you are all set!

These recipes are really flexible and, trust me, you can mess them up. If you don't have thyme or the chowder, don't! If you hate smoked salmon and cream cheese use a cheddar spread and bacon crumbles! Use your creativity and have fun.... No one cares if everything is homemade!

Coffee Confusion

I love coffee. I grew up drinking cafe con leche nearly every morning. For those who don't know what that is, it is steamed milk with espresso. It's also called Cuban Coffee. My dad is of Cuban decent so it's always been a morning staple.

Anyway, last year when I swore off regular coffee thinking it was going to kill me, my mornings were less enjoyable. As you all know, I am a huge fan of moderation is all things and honestly I could not take the hum drum of my mornings with out my steamy, sugary, cup of joe.

Since I do not have time, nor patience, in the mornings to steam milk and pack an espresso machine, I broke down and bought a mini GE four cup coffee maker for 20 bucks at Wal Mart. I was so excited about my new buy. It had a program button AND a reusable filter. Not only was it "green" but I now could wake up to the sound of the coffee maker clicking on. Really though, the first morning I heard the automatic drip, I felt like I was in a Folger's commercial.

Still, I am dissatisfied. I just can't get my coffee to taste right. I started off drinking de-caf so I wouldn't be bouncing off walls by 9 AM but it seriously has NO FLAVOR. I switched trying numerous brands, disposable filters, more coffee less water, different creamers. Blah, blah, blah... too watery, too strong, too bitter...

Will I ever get it right?!?!

Kitchen Schizophrenia

Long time, no write....

Okay, that is a bit of an understatement. It has been MONTHS since I've written. So, I have decided to label myself as The Kitchen Schizophrenic. I went from bolgging nearly twice a week to blogging.... NEVER. A bit unacceptable, I know. BUT, let me explain.

Over the summer I was a Resident Assistant which meant I had no kitchen. Can you imagine being a full time babysitter with out having merely a POT to stand over and de-stress. That is a mistake I'll never make again.

When the Fall semester began, I started going to my cousins three times a week to tutor her kids. She lives with her parents who cook nearly everyday. Did I also mention that they are completely Italian. That means Monday, Wednesday, and Friday I am basically force fed. Not that I'm complaining... Eating is just about my favorite thing to do.

On top of that I have a roommate who MUST eat every three hours. She is training for a fitness competition which means my fridge is stuffed with bland turkey burgers and steamed cauliflower (yuck) leaving me no room to store anything.

That said, I must admit that I have been having serious cooking withdrawals. There is just something that excites me about preparing my own food... making something just for me. I had just about had it with canned tuna so tonight I made myself pork tenderloin in a white wine, dijon mustard, garlic, and butter sauce, roasted asparagus, and huge baked potato.

I cooked and drank wine... my mind was quiet and life was good.

No Shop Supper

Whenever I go on vacation, I always try to use up all my food so nothing really goes to waste. This is when having really flavorful ingredients and classic basics on hand really help. I mulled through the pantry and fridge and pulled out brown rice pasta, (which I've been reluctant to use because of the mystifying title) black and green olives, a can of Rotel diced tomatoes with green chilies, a can of butter beans, a red onion, and the remaining block of Parmesan cheese which always makes everything taste better.

Here is what I did:

Bring a pot of water to a boil. When it begins to boil, heavily salt the water (it will be the only way to flavor the pasta) and toss in the bag of pasta. I would also oil the water to prevent the pasta from sticking. I used Tinkyada brand. It is an organic brown rice pasta. It takes about 15 minutes to cook. I had never had it before and honestly is was SUCH a pleasant surprise. Al dente and not a bit mushy. I definitely recommend it for anyone carb conscious!

In a medium frying pan heat up some butter. Toss in a diced red onion. I would use about half of a large onion. Next add 3 cloves minced garlic and a handful each of chopped green and black olives. Cook for about 5 minutes then add the can of Rotel and can of beans to warm through.

When the pasta is done, reserve a couple ladle fulls of pasta water and add to the pan sauce. Place the drained pasta in a bowl and top with sauce. Add about 1/2 cup (or more) Parmesan cheese and toss.

Serve hot or cold!

The taste is predominately salty and rich from the olives as well as sharp and buttery from the parmesan. You will get a great creamy texture from the butter beans and a little heat from the green chilies.

I love it when the oddest combinations work out just right!

Time for Tea

I'll start this blog by apologizing. I am truly sorry to my avid readers who have been faithfully following this blog. Yours truly has done a whole lot of nothing (besides wrapping up spring semester) these last few weeks. The rest of my time has been spent relaxing, reading, and yes, cooking. However, as you all know... no blogging!

The truth is I have been kind of "roughing it" food wise. My diet has consisted of toast, sandwiches, and simple salads. Besides the wonderful cooking of my mother and grandmother, I have been in sort of a kitchen funk! So, in an effort to escape the monotony of my current routine, I have decided to plan a tea party with my mother, grandmother, and aunts.

When I think of tea time, a picture pops up in my head: I think of sophisticated women in dresses, lace table cloths, dainty patterned tea cups, tiers of scones accompanied with jams and butters, petite sandwiches, and of course hot tea. So while us ladies were not clad in dresses, the tea was sweet and the food fantastic! My grandmother even used her 55 year old china.

Around noon we sat down to enjoy pomegranate white tea and ginger green tea, chicken and crab salad sandwiches, Ina Garten's banana nut muffins, and strawberries served with homemade lime curd.

My favorite was the lime curd. I could honestly eat it by the spoonful. Lime curd is tricky to make and needs a lot of attention at the stove top. It is also a little pricey because limes can be on the expensive side. Either way the tanginess coupled with the buttery texture and sweetness from the sugar is out of this world. Eat it with fruit or spread it on toast and definitely bring it to your next pot luck. It is sure to please.

Lime Curd

4 limes at room temperature

1 1/2 cups sugar

1/4 pound unsalted butter at room temperature

4 extra-large eggs at room temperature

Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.

Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and keep in the refrigerator.

Meals in a Flash: A Toast to Rachael Ray

It has been a while, I know! School has kept me pretty occupied and with finals and a voice recital coming up, I have barely been able to cook... let alone blog! However, in lieu of all my business, I have been able to utilize Rachael Ray's Express Lane Cookbook. It has truly been a life saver, especially when I get home from work at 5 o'clock dying for a healthy, hot meal!

In this particular 30-minute meal cookbook, Rachael gives you a list of ingredients to always keep on hand. Ingredients that you should always have in your cupboard, freezer, and fridge. On the back flap of the cookbook she provides you with this list. It is pretty basic and I love that everything is available to your local grocery store... no specialty items, no expensive price tag.

Her meals are mainly Italian and Sicilian based, always using fresh vegetables and herbs and those amazing flavor boosters like EVOO, Roasted Red Peppers, Capers, Marinated artichoke hearts, Parmegiano-Reggiano cheese, and chilies in Adobo Sauce. YUM.

With my afternoon free and lots of yummy ingredients on hand, I am off to make Smokey Chipotle-Chicken Corn Chowder with Salsa Salad. I make soups all the time, freeze them in individual portions and throw one in my bag for lunch before I leave each day.

I will post the recipe in my next post! In the mean time, go out and get this cookbook... it is pennies on Amazon!

Working With What You Have: Peppery Chicken Burgers

Since I am going home for Easter weekend, I am trying to make as little trips to the grocery store as possible. I do not like to waste food, so I have been concocting recipes with ingredients already in my freezer and fridge. In a rush to use the almost-gone-bad arugula and mushrooms in my veggie drawer and having found organic ground chicken hiding under the gallon of Blue Bell Vanilla ice cream, I got to work.

Ground chicken and turkey can be sort of... bland. Mainly because it has nearly no fat. Whenever I work with these ingredients I do my best to make them as flavorful as possible. This recipe is sure beat the bland and leave you satisfied!

Peppery Chicken Burgers

2 cups (or more-it cooks down a lot) arugula (a peppery tasting lettuce)

1 cup sliced mushrooms (I used a gourmet mixture I found on sale at the store but you can use any kind you like!)

1 shallot, sliced

1 T butter

3 T Olive Oil

3/4 pound ground chicken

Salt

Pepper

1 garlic clove, minced

1 lemon, juiced

1 T Dijon Mustard

Placed the ground chicken in a medium sized bowl, season with one teaspoon of salt and one half teaspoon pepper. To that add 1 T Olive Oil, the minced garlic, lemon juice and Dijon mustard. Mix with clean hands and set aside.

In a large frying pan melt 1 T (or more if you need it) of butter and 1 T Olive Oil. To that add the shallot, mushrooms, and a pinch of salt and cook until soft. Add the arugula and cook until it is completely wilted.

Transfer the frying pan mixture into the bowl with the turkey and mix well. It will be soft and moist and you'll find mushroom caps and arugula stems sticking out every which way, but don't worry! Form into five or six patties.

When you are ready to fry, drizzle the last T Olive Oil in the pan. Fry for 5 minutes on each side. Serve in between buns or thick bakery bread.

Pasta Potluck & Recipe Flop

Potluck parties are fun. Who doesn't love the possibility that everyone will bring a dessert? Or, at this particular potluck, bring a split between dessert dishes and pasta dishes. Even better! This was the second annual get together potluck and with the exception of my dried out pasta, (will explain below) it turned out to be a wonderful night.

On the menu? Green salad with toasted almonds and craisins, Chicken Tetrazzini, Fettucini Alfredo with Scallops, and, albeit dry, Rotini with artichoke hearts, spinach, and Reggianno Parmesan. For dessert? Pineapple Upsidedown Cake, Pound Cake with Masserated Strawberries, Marble Cake with Fudgey Icing, Z-Bars, White & Dark Chocolate Fudge, and Brownies with Raspberry Preserves running through them. Heaven on Earth? I would say yes.

After I was done consuming creamy, buttery pasta and a taste of, yes, every single dessert, I began to ponder about my dry pasta. The original idea came from a spin on spinach artichoke dip. I scanned many recipes including a pasta version from Rachael Ray's Express Lane Cookbook and a pasta bake from this months Real Simple Magazine. Both recipes called for basically the same thing: spinach, short pasta, marinated artichoke hearts, 8 oz. mozzarella cheese, and 4 oz. Parmesan.

I know that baking pasta can dry it out but I knew something else was missing. After rereading the recipe in Real Simple, I noticed it called for CREAMED spinach. To be honest, I wanted to make a rue (flour, sugar, milk) and add the cheeses too it but I didn't because I wanted to "follow the recipe". I guess if I had followed the recipe, cream spinach including, the moist pasta dish I had anticipated would have turned out!

That is truly the joy of cooking. The more you do it the better you get and the more knowledge you obtain. So here is the retested recipe from the April issue of Real Simple Magazine. I hope you will try it as it only takes 25 minutes to prepare!

Cheesy Baked Pasta with Spinach and Artichokes

8 oz short pasta

1 14 oz can/jar marinated artichokes, I like Alessi brand

1 9 oz package frozen creamed spinach, thawed

1/4 grated parmesan

1 cups grated mozzarella

Black pepper

Cook pasta according to the box. Ehen the water comes to boil remember to salt the water really well... a big pinch! This will flavor the pasta. Drain the pasta and return it to the dish.

When the pasta is done, go ahead and heat the broiler.

Add the artichoke hearty, spinach, Parm, half the mozzarella, and 1/4 t pepper to the pasta and toss to combine.

Transfer the mixture to a small oven proof dish and cover the top with the remaining mozzarella. Broil until cheese is browned. About 2 or 3 minutes.

Strawberry Country Cake

The day after my Tangy White Bean Dip success, I brought some to my Grandmother. To put it simply: she loved it. After a quiet lunch of my dip and her Spanish Bean Soup with turnip greens, we settled down in the living room and began looking through her collection of cookbooks. Scanning the colorful pages is one of my favorite lazy day activities. "The Barefoot Contessa" AKA Ina Garten has written some of the most beautiful (not to mention fool proof) cookbooks I have ever read. I almost feel that it is hard to find one that is better written and easier to work from. "Simple food is the best food,"she says. People want to know what they are eating. No, no, they don't have to see every ingredient but it's not a bad idea for guests to have a general idea of what they are about to be indulging in. For example, I make sure to drizzle some fruity EVOO and a few whole black olives on my white bean dip.

Ina also writes in The Barefoot Contessa Cookbook, "Food is not meant to impress people but to make them feel comfortable." With all of this new knowledge in my head, I just knew I had to being one of her recipes to my 3 year high school reunion. I decided on her Strawberry Country Cake. It is light refreshing and with lemon and orange zest in the batter it screams Spring! I also brought my bean dip to the party. Both items were enjoyed and devoured. My dear friend made the cake for her family that weekend and another friend made the bean dip the next day.

I hope you will make both recipes. You are sure to enjoy them!

*I infused my cakes with a lemon simple syrup made with equal parts lemon juice and sugar. I also make one 4-layer cake instead of 2 double layer cakes*

Strawberry Country Cake

• 
  
• Cake:
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 4 extra-large eggs, at room temperature
• 3/4 cup sour cream, at room temperature
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon grated orange zest
• 1/2 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon kosher salt
• 1 teaspoon baking soda
• 
  
• For the filling for each cake:
• 1 cup (1/2 pint) heavy cream, chilled
• 3 tablespoons sugar
• 1/2 teaspoon pure vanilla extract
• 1 pint fresh strawberries, hulled and sliced
• 
  
• Directions:
• 
  
• Preheat the oven to 350 degrees F.
• Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
• 
  
• Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
• 
  
• Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
• 
  
• To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

Good News From Home

It feels good to be home for Spring break. A Whole Foods 5 minutes from the house and a huge kitchen to work in makes me a very happy girl!

Last night, while visiting my Grandma, I received inspiring news. In an effort to stop taking the medication prescribed to her for diabetes and blood pressure, my Grandmother has decided to adopt a diet free of animal products! Me, having a diet that consists of about 90% plant products, was thrilled that she was making such a natural change for a better and more energetic life! Changing my diet has had a deeply positive impact on my life and seeing my Grandmother, a woman that I so admire, take a similar path just made me giddy inside!

So what made her make the change? A late night documentary on WEDU hosted by Dr. Neal Barnard, a world renown doctor and nutrition expert. He has written many books such as Breaking the Food Seduction, Food for Life, and Dr. Neal T. Barnard's Program for Reversing Diabetes. He has also written forwards to numerous books including one of my favorite Vegan cookbooks The Kind Diet by Alicia Silverstone. All of which can be found at Amazon.com

Here is a recipe inspired by my Italian, and now vegetarian (!), Grandmother:

Tangy White Bean Dip

1 large or 2 small garlic cloves

Juice of 1 lemon

Salt and pepper to taste

1 can drained and rinsed Great Northern beans

1 jar artichoke hearts plus 1 tbsp of the juice they are packed in, Vigo brand is awesome!

A handful of Kalamata olives, pitted

2 tbsp Extra Virgin Olive Oil

Throw it all in the food processor and blend until desired texture is reached. Serve with baby carrots, celery, fennel, grape tomatoes, pita chips, or any other crudite you like!

Enjoy!

Perfect Pasta Sauce

It was a ritual that every Sunday growing up we'd gather at my grandparents house and share Sunday Dinner together. And every Sunday, without fail, there would be a large pot of red sauce sauce simmering away on the stove top. Usually with hearty meat balls and tender pork floating about inside. I wished for something new and exciting, "Please, Mom," I would say, "Do we have to go to grandma's? I'm sick of spaghetti and meatballs." But by the time 6 o clock rolled around, I was the first one sitting at the table eager for buttered bread and a plate of pasta swimming in steaming sauce.

Now that I'm in college, I only enjoy this supper on holiday... grandma's version at least. But whenever I get the itch for slow cooked spaghetti sauce, I turn to the old family tradition made slightly simpler by me.

Classic Red Sauce

2 large garlic cloves, minced

1/2 cup chopped green pepper

1/2 cup chopped onion

2 tbsps butter

2 tbsps EVOO

1 6 oz can (no salt added) tomato sauce

1 15 oz can crushed tomatoes

5 or 6 fresh basil leaves, julienned

Kosher or Sea Salt

On the bottom of a large sauce pot melt together the butter and olive oil. Then add the trinity (garlic, GP, onions) and season with salt. Cook until soft and fragrant. Add the two cans of sauce and season again to taste. Finish the sauce with basil and let the flavors slowly merry for a while. It's that easy!

I added browned, organic, Italian chicken sausage to my sauce this past Sunday and served it over whole wheat thin spaghetti. And, of course, mounds of savory Parmesan cheese. It was delicious and my roommates loved it!

A Cheap Grocery Bill, Please.

After spending $60/person at Cypress Restaurant with my Parents and family friends on Valentine's Day, I decided to see how cheap I could make this weeks grocery bill. Though the food at Cypress was first class, I just can't let go of the fact that the food I cook at home is just as good and just as satisfying... without the fancy price tag.

Scanning the aisles at Publix I was drawn to anything colorful. Passing dozens of dreary February days, I was itching for something bright! Well you know this means the produce aisle. Like most Mediterranean countries, the Greeks emphasize fresh fruits, vegetables, grains, and beans. When I spotted the whole wheat flat bread on sale, I threw them in my cart and headed for the produce.

I grabbed whatever looked the prettiest: Waxy red peppers, forest green-skinned cucumbers, and fresh arugula. I dropped by the dairy aisle for some tangy feta, and swooped down to ethnic foods for a can of Goya Garbanzo beans (aka Chick Peas!). Here is what I came up with:

Lemony, Crunchy, Colorful Mediterranean Wraps

1 cucumber, chopped

1 red bell pepper, chopped

1 can chick peas, drained and rinsed

1 block feta, chopped in cubes

Juice of one lemon

2 tbsp extra virgin olive oil plus more

Salt and Pepper to taste

Toss all ingredients in a large bowl. In the mean time toast the flat breads in the oven at 350. When they are slightly crispy pull them out. Drizzle EVOO on the bottom of the flat bread and pile a handful of arugula on top. Then top with a large scoop of the chick pea mixture. Makes enough for 4 (or more) servings. You will not be disappointed!

French Dinner a la Aundrea Scott

I love dinner parties. Especially those where everyone participates. If everyone is involved in the cooking process then everyone feels as if they did a little something to put the whole meal together.

Tonight there was 8 of us in one small kitchen. Though at times it was slightly crowded, I did not mind being close to good friends and surrounded by the smell of butter sizzling in the frying pan.

I was in charge of the appetizer. Immediately, I thought of serving a baked Brie. Brie is always a crowd pleaser mainly because of it's creamy, mild, buttery texture. I covered the top with coarsely chopped pecans and baked it for about 10 minutes. You'll know it is done when the creamy center starts oozing out from the soft white rind. I served mine with crisp granny smith apples, crunchy pretzels, and a chewy french baguette. I particularly liked to top the bread with the brie and walnuts and sit an apple slice on top. Chewy, creamy, crunchy, cheesy. And trust me, way better than a cheesy gordita crunch.

Next we had our salad. Simple and elegant. Assorted baby greens including arugula, dandelion, frisée, mizuma, mâche, radicchio, oak leaf, endive and sorrel were served with a dijon vinaigrette. My friend Judi sweetened hers up with a little white sugar and it was perfect. I always have used honey but sugar works just as well!

Aundrea was in charge of the main course. As I watch her reading the recipe for Hunter's Chicken (which was completely written in French by the way!) I am in awe. The French language is so sexy and romantic! I wish I could write the following description in French but unfortunately my vocabulary only lends itself to English and Spanish. So... skin on chicken pieces were browned in butter and then laid to rest in a mixture of sauteed shallots, mushrooms, white wine and cognac and baked until the chicken is cooked through. About 20 minutes.

Last but not least was the Pear Almond Frangipane Tart. This was a joint effort between me, Stu, and Aundrea. Well... I mostly watched. I was so enthralled by the simplicity of the process. I had always thought that French desserts were so complicated! I'll post the recipe below... it seems long but honestly it is very easy. Don't be alarmed but the tremendous amount of butter, dinner parties are not every day treats!

Pear and Almond Frangipane Tart

adapted from Dorie Greenspan's Baking: From My Home to Yours

makes one 9-inch tart

Pâte Sablée aka THE CRUST

1 1/2 cups flour

1/2 cup confectioner's sugar

1/2 teaspoon salt

9 tablespoon butter, very cold, cut into small pieces

1 egg yolk

Poached Pears

3 ripe medium pears (I used Anjou) - you only need 2 pears but I suggest having an extra one just in case you mess up a pear

3 cups water

1 cup sugar

2 tablespoons lemon juice

1 cinnamon stick

1 teaspoon vanilla extract

1/8 teaspoon salt

Frangipane

6 tablespoons butter, at room temperature

2/3 cup sugar

3/4 cup ground blanched almonds

2 teaspoons flour

1 teaspoon cornstarch

1 large egg plus 1 egg white

1 teaspoon vanilla extract

2 teaspoons almond extract

For the pears: Combine the water, sugar, lemon juice, cinnamon stick, vanilla, and salt in a saucepan large enough to hold all the pears and bring to a simmer over medium-high heat. Meanwhile, cut the pears in half, remove the seed core and fibrous cores at either end, then peel the pears.

Add the pear halves to the simmering syrup and reduce heat to low. Cover, and let pears poach for about 10 minutes, turning them halfway. The pears will become slightly translucent, very tender, and easily pierced with a knife or skewer.

Let the pears cool in the liquid until room temperature before using. Or, you can store them in their liquid in the refrigerator for up to 3 days.

For the tart shell: Put the flour, confectioner's sugar, and salt in a food processor and pulse a few times to combine. Add the pieces of cold butter and pulse until the butter is cut into pea-sized pieces. Add the egg yolk and combine in several pulses until the dough starts to turn from dry to clumpy. Do not let the dough form one giant ball or it will be be overworked - just keep checking after every pulse and when the dough pieces looks like they will stick when you press them together, stop.

Butter a 9-in tart tin with removable bottom. Turn the dough out into the tin and press into the bottom and up the sides with your fingers. You probably will not need all the dough - save the extra for patching the shell after you bake it. Do not press the dough too hard or it will become tough - just enough for it to form to the tin.

Freeze the tart shell for at least 30 minutes. When you are ready to bake it, preheat the oven to 375 degrees.

To partially bake the tart shell, take a piece of foil and butter the shiny side, then press the buttered side tightly to the shell. You do not need pie weights. Place the tart shell on a baking sheet and bake for about 25 minutes, until the shell is dry and lightly colored. If any places have cracked, repair with the extra dough. Let cool on a rack until room temperature.

For the frangipane: Combine the butter and sugar in the food processor and combine until smooth. Add the ground almonds and blend together. Add the flour and cornstarch, and then the egg and egg white. Process the mixture until it is very smooth. Add in the vanilla and almond extracts just to blend. The frangipane can be used immediately or you can store it in the refrigerator for up to 2 days. If it becomes too firm in the fridge, let it sit at room temperature for a while to soften before using.

To finish the tart: Preheat the oven to 350 degrees. Spread the frangipane evenly into the cooled tart shell (It should be liquid enough to smooth out on its own so you don't need to work too much on it).

Take the poached pears out of their liquid and drain them on paper towels. You don't want too much excess liquid or they will make the frangipane soggy. Cut each pear half crosswise into 3/8 (or whatever you feel like!) inch thick slices.

Do not separate the pear half yet.

Slide a spatula or other flat utensil underneath the pear so you can transfer the entire half onto the tart. Press on the pear to fan the slices toward the top narrow end of the pear.

Slide the pear half onto the frangipane carefully - you can move the pear after you place it, but not much.

Repeat with three other pear halves until there are four halves on the tart, evenly spaced.

Place the tart on a baking sheet and bake in the oven for about 45-50 minutes, until the frangipane is puffed, golden brown, and firm to the touch. Cool the tart on a wire rack.

Another Broken Egg Cafe

Hungry for brunch and wanting to take a little road trip, My friend Mandy and I drove the 10 miles down Thomasville Road to Another Broken Egg Cafe. A restaurant tucked inside a French Country style cottage. We parked in the gravel lot admiring the rippling lake and tall oak trees that surround the establishment. Inside the baby blue, white trimmed restaurant a hostess greeted us and we are taken to our table. Two words: WINDOW SEATING! I love nature and this particular window lent the view of the entire lake! So far, so good...

The menu is slightly overwhelming... categories include: Omelets, Scrambles, Signature Benedicts, Pancakes, Waffles, French Toast (Including a Bananas Foster version, YUM.) as well as a large lunch menu featuring burgers, salads, sandwiches and soups.

After reading over the menu for a while I decided on the Veggie Benedict... a toasted English muffin covered in sauteed Spinach, mushrooms, broccoli, and tomatoes with a poached egg happily sitting on top. I carved into my egg and the rich yellow yolk slid down the vegetables like volcanic lava. After a sprinkling of salt and pepper I cut a bite and savored the creaminess of the egg and slight crunch of the vegetables. My only complaint... the English muffin was a little soggy due the the wetness of the spinach. Besides that it was quite good. I also ordered the fruit plate which consisted of melons, apples, banana and kiwi, all of which were juicy and fresh. Next, I moved over to Mandy's plate... she ordered the Blackberry Grits and the Florida Omelet. Her omelet was rich and delicious covered with cream cheese, lump crab meat, jack cheese and scallions. I do think they could have added a touch more crab but the eggs were nice and fluffy and the crab was good quality and definitely sauteed in butter! The grits were nothing too special... served plain with a side of blackberry syrup meant to be swirled in.

I think I took a risk ordering savory breakfast. I am such a sweet breakfast person (a lover of biscuits and apple butter and pancakes covered in blueberry syrup) that eggs usually disappoint me. If I must be honest with you, I enjoyed the atmosphere far more than the food. But I do think it is worth going back especially on a lazy Saturday or Sunday and trying it out for yourself.

They are open Tuesday-Saturday from 7AM-2PM

read about the history and check out their menu online at:

http://www.anotherbrokenegg.com/index.php

Tapas

As we settle in to Tapas Bar and Restaurant on a quiet Thursday night, I am able to scan the entire dining area with in moments. With seating for only about 40 guests, Tapas is cosy and inviting. Made so by the open kitchen and high ceiling with dangling light yellow lamp lights. Tapas is located right in midtown on Thomasville Rd. and 5th St. I love this location. It's close enough but just far enough to escape my little college town and enjoy a quiet, relaxing dinner.

We sat only moments before a young, attractive waitress filled our tall water glasses with spring water in an old-fashioned glass corked canteen. She handed us our menus (a single sheet of paper, obviously printed daily) and a large wine list. Me, an advocate of buying local when I can, noticed a peach chardonnay grown right here in Tallahassee for $9 dollars/glass. We decided it would be a good choice for both of us, two fans of fruity whites, and ordered it right away! It was delicious and light and not as sweet as you might think.

Our waitress came back to inform us about their daily specials: chipotle pepper hummus served with Spanish olives and pita triangles, and the braised pork shank, over maple sweet potatoes, pears, and a pecan banana praline sauce. Seconds after hearing the words spill out of her mouth I declared: We will take them both! There are two things in life I can never pass up: hummus and mashed sweet potatoes. We also opted for the tuna "raro" which was equally delicious. Rare tuna fillet was stacked atop a tostone (savory, crispy plantain) with creme fraiche, avocado salsa, and a blood orange mojo vinaigrette! YUM.

Among the other 14 tapas to choose from their were sea scallops, petite fillet, a cheese plate, a few chicken dishes as well as colorful salads adorned with nuts and crumbly cheeses to choose from. The tapas range from about $8-$12 dollars which is not bad considering how ample the portions are.

The chef trained at Kool Beanz Cafe here in town for 3 years before opening his own establishment. You can expect creative combination of simple delicious and fresh food!

They are open Tues-Sat, 5-10 PM with a monthly Blue Grass Brunch. With a wine bar next door to extend your evening, Tapas is the perfect start!

www.tapastally.com

Cooking with Quinoa

In an effort to be greener, healthier, and attempt new things in 2010, I've decided to do a smidgen of my grocery shopping at New Leaf Market, a cooperatively owned grocery store on Appalachee Pkwy that specializes in local, organic, health food.

Though I am slightly overwhelmed by the pint of blueberries for $8.99 (I kid you not!) I still find that some products especially the grains, nuts, flours, beans and seeds you can buy in bulk are reasonably priced. I went wild reading all the labels on the plastic bins! Spelt flour, wheat berries, quinoa, rolled oats, pumpkin seeds, and the list goes on! I mean... aren't you sick of brown rice too? It's time for a change so do me a favor and try this recipe... it was absolutely delicious and super filling!

Quinoa Pilaf with Pine Nuts:

Bring two cups of vegetable/chicken stock and 1 cup quinoa to a boil in a sauce pot. Once it has boiled reduce heat to a simmer and let cook for about 15 minutes.

In a separate frying pan toast 1/4 cup of pine nuts. Cook them until you can smell their aroma... woodsy and buttery! When they are done set them aside and toss 1 whole chopped sweet onion into the pan. Saute with olive oil and some salt until soft. Add the nuts, onion, and some chopped parsley (or whatever fresh or dried herb you have!) to the quinoa and mix with a fork. Season with salt and pepper if necessary.

I served this with Lemon-Cumin Chicken but fish would work well too!

New Leaf's website:

http://www.newleafmarket.coop/

Simple Food and the Chef Within You

Growing up in a predominantly Italian family, food has always been the main focus of my life in general. My grandmother cooks every Sunday for my large family and my mother cooked almost every night for my brother and I growing up. Dinner was not something looked over with little thought. It was a time to get together and share a meal. I think it was that structured routine that gave me focus and direction in life. I always knew that no matter what was going on, I could (and still can) sit down, be present, and enjoy a delicious meal. It baffles me that something so basic is so often skipped or rushed in American society. Don't get me wrong, there are those days when you just don't have time to linger over a meal but it takes no time at all to prepare a hearty sandwich or boil some pasta.

Many people are intimidated by cooking. My roommate is absolutely terrified... making me watch her as she sprinkles salt on a chicken breast and asking me if that is too much or not enough. Cooking is not a contest! No one will judge you if you put too much salt on your chicken! To really enjoy cooking is to embrace the simplicity of it. Food is basic. It's not complicated at all. Most importantly, food is nourishing. When you cook a meal you can make exactly what you feel like eating. I am a very Mediterranean eater. My diet consists mostly of fruits, vegetables, nuts, beans, and fish. Why? Because I like that food. I am naturally drawn to it. Forget what people tell you to eat or what is the best and most healthy for you. Eat what YOU love (in moderation) and cooking will become a lot less stressful. Recipes don't mean much at all. Use them when you first start out but eventually you will know what to do.

Cooking is a journey. Sometimes I make things and they suck and other times they are absolutely delicious and I will make the same thing everyday that week. Cooking has helped me grow. I can be creative and I know that I don't have to follow any rules. (I don't like rules all that much :-)) Just remember that simplicity is key and fresh food is always flavorful. Good olive oil, salty capers, a squeeze of lemon juice and a white fish fillet sauteed in a skillet and finished with a pat of real butter make such a satisfying meal. Add a grain or pasta or whatever you like and dinner is on the table in about 15 minutes! It's that simple. I get comments all the time from my friends who say... I could never cook like you! While I appreciate the compliments, (who doesn't?) I have to be honest... it is not some super hero trait that I inherited from my Sicilian ancestors... it's a personal journey that consists of a lot of trial and error and though at first it might seem overwhelming it will get easier. Besides, I know you know how to make SOMETHING.

When you cook for yourself you know what is in your food. You know that it's fresh and you know that is exactly what you want! Plus, I guarantee you that it is healthier than any processed food you could ever microwave. Hipocrates once said, "Let thy food be thy medicine and thy medicine by thy food." So be selfish... cook!