Wine.Bread.Cheese.

Sometimes it's just nature....

2011-10-25T23:02:00.003-04:00

Grilled Pork Burgers From Sunday Suppers at Lucques, one of the all time favorite CBC books.

2011-10-06T17:26:00.004-04:00

It is still summer here in Houston and I love the Sunday Suppers at Lucques by Suzanne Goin cook book. What do those things have in common? Last night's dinner of course. I flipped to the summer section of this Charm City Cook Book Club book and made most of this recipe. I didn't notice the Romesco until I had already made the burgers, but they were memorable and tasty even without it. The recipe is extensive if you do the whole thing but the burgers are amazing and can be mixed in advance. The coleslaw recipe that comes after it is easy and a great complement. First you make a shallot, garlic, thyme, cumin, and dried chili mixture. Then you have to stave off the young ones who don't understand that cooking takes more than the 30 seconds since they decided they were hungry to make.
Next mix together the pork, bacon, chorizo (I had turkey not pork), parsley, shallot mixture, and salt & pepper.
Let the mixture "meld" overnight.
Then grill the burgers, I made slider size, top with Manchego cheese, a buttered grilled then mayo'd bun, and a few pieces of arugula.
They taste amazing eaten properly or torn apart and stuffed in your mouth. Enjoy!

And go buy the book...I am not giving you this recipe. Everything I have made out of this book has been wonderful.

Please tell me what these are?

2011-10-05T13:16:00.001-04:00

At almost $30 a pound they better be good. Similar to spot prawns they are huge and look tasty.

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Potato and watercress soup, in preparation for fall that might never come to Houston

2011-09-21T21:20:00.006-04:00

After all the cold weather talk I have heard from my friends back North I decided I needed soup. It can be cheap and healthy and I would like make soup more often as a way to stretch our grocery dollar. So I pulled out my New England Soup Factory cook book, a book I got at Costco last year and pursued the pages. Potato-Watercress soup seemed like a good option that would be inexpensive but not too heavy. It is still 90 degrees here in Houston.

I thought I might have a hard time finding watercress but I am very lucky to drive by a Super HMart on my way to and from Aveline's school. It is an amazing store. Cheap produce and an amazing seafood section.
It's a simple soup really cook the onions, celery, and garlic in butter. Then add the potatoes, and enough chicken stock to cover the potatoes. Simmer until the potatoes are tender.
Add the watercress and stir until wilted. Mix in the cream Worcestershire sauce Tabasco and season with salt and pepper.

Blend until smooth. And warm through. I served it with a big piece of whole wheat country bread. Aveline and Colette both loved it and Aveline even dipped her bread in the soup.
Potato-Watercress Soup

New England Soup Factory by Marjorie Druker & Clara Silverstein

Makes 8 to 10 servings

2 tbls butter

1 large Spanish onion peeled and diced

3 ribs celery, diced

3 whole cloves garlic, peeled

5 large Yukon Gold potatoes, peeled and cut into 3/4-inch chunks

1-2 quarts chicken stock

2 bunches watercress

2 cups light cream

4 dashes Worcestershire sauce

3 dashes Tabasco sauce

kosher salt and black pepper, to taste

In a stockpot melt the butter over medium-high heat. Add the onion, celery, and garlic. Saute for 5 to 7 minutes. Add the potatoes and pour in the chicken stock until the potatoes are submerged. Bring to a boil. Reduce the heat to medium high and simmer until potatoes are tender, 30 to 35 minutes.

Remove from the heat and add the watercress. Stir until wilted. Add the cream, Worcestershire sauce, Tabasco sauce, salt, and pepper. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Return the pot to medium-high heat and simmer for an additional 3 minutes to warm through.

Aveline's first day of school

2011-09-21T18:27:00.007-04:00

Aveline had her first day at The Arbor School on Monday. She was so excited. She got up 4 times the night before, much to the dismay of Robby and I. We have been planning and saving for this school for almost a year so there was a lot of anticipation. We tried to prepare her as much as possible and I guess it worked because early Monday Morning she was up brushing her teeth and wanted to go.
The night before we read Oh, the Places You'll Go! by Dr. Seuss. And it was a fitting and emotional book because Aveline has come so far in her almost 5 years of life. She is working hard, stubborn and determined when she wants to be. I hope that attitude will help her to overcome any difficulties she might have in the future. Keep it up Aveline we all love you!

Funny things about Houston

2011-09-15T23:46:00.001-04:00

Things you made up when you were drunk come true.

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Funny things about Texas...

2011-09-09T08:17:00.001-04:00

They drive fast, could not be more polite, and take even the charcoal at Costco for their weekend burgers way too serious. "Competition" briquets

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Moved to Houston

2011-09-07T08:25:00.002-04:00

We made it. The drive here was long but nice. From Baltimore we drove through West Virginia, across to Kentucky, down through Tennessee, through Arkansas, and down to Houston.
It took us four days, three crappy motels, and lots of yummy food but we made it.
The house we rented is nice. Now it's time to unpack and reassemble all the Ikea furniture (ugh) and then off to Fargo for my Cousin's wedding and to get our girls!

West Viginia had a beautiful welcome center overlooking the valley.

First BBQ of the trip. Better was yet to come.

Never been to Kentucky before.

Hanging out at Woodford Reserve Bourbon distillery while Robby went on a tour.

Still the best fried chicken I have ever had and worth the drive.

He is so detected.

Very interesting state...

We made it to Texas! :). Only five and a half more hours to go :(.

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Playing in the rain

2011-05-16T08:22:00.007-04:00

After a really nice dinner at The Point in Fells point, where I had one of the best soft shell crab sandwhiches I have ever had, we got stuck in the rain walking home. These are the good times in life.

BBQ is soooo good, glad we are moving to Texas and not Maine.

2011-05-10T07:11:00.006-04:00

Why didn't we stop here before? We have visited Richmond many times and probably driven by this place, stupidly, CD's Barbecue. When we saw it Sunday we quickly made a u-turn. Even though Robby and I had just agreed that we didn't need lunch because breakfast was so big. So much for that, within minutes we both had a sandwich in our hands.

It was just a rolling kitchen, BBQ, and some picnic tables. Everything was very clean (until we showed up and Colette lost her lunch). The weather was perfect so after a few questions to the Owner we got the sliced pork sandwich with lettuce, tomato, and mayo. And the pulled pork sandwich. 3 Different BBQ sauces on the side and were happy people. we both agreed that the sliced pork which had the fat still on it was better than the pulled pork which had the fat removed and mixed with sauce, but I would eat either again in a heartbeat.

I hope Houston can deliver some good BBQ even if it might be mostly beef.

Adventures in Ham round #2

2011-04-03T10:22:00.002-04:00

My brother talks the talk but can he walk the walk? He took the ham to his house and after only one night and not much of a dent in the ham he returned it to me. Not impressed he said. He wants a cow.

So I am developing a plan. First I went to my southern cookbooks and made this great pea and rice salad that is perfect for spring. Very tasty and good for lunch for the rest of the week. I have 4-5 crock pot recipes I plan on trying with the ham, one of which is a potatoes and ham gratin that I can't wait for. Stay tuned for that but try this salad with any great ham you can find in the mean time.

Cold Rice Salad with Country Ham, English Peas, and Mint

Adapted from The Lee Bros. Southern Cookbook

Serves 4 people

1/3 cup plus 1 tbls extra-virgin olive oil

1 cup long grain rice (I used Basmati)

3 cups of water

1 tsp salt

1 1/2 cups fresh English peas, shelled

2 tbls white wine vinegar

1 tbls lemon juice

2 tsp Dijon mustard

1/4 pound country ham, finely diced

1/2 cup coarsely chopped fresh mint (I had dried and used 2 tlbs)

black pepper to taste

Pour 1 tbls of the oil into a 1-quart saucepan over medium-high heat. When is shimmers, add the rice and saute, stirring, until it releases some of its fragrance, about 1 minutes. Add 2 cups of the water and 1 tsp salt and give it a gentle stir to distribute the rice evenly. When the water boils, reduce the heat to low, cover, and simmer vigorously until all the liquid is absorbed and the rice is tender, about 20 mins. spread the rice in a 9-X-13- inch roasting pan and place it in the freezer until chilled, about 10 mins.

While the rice cooks, bring the remaining 1 cup water to a boil in a small saucepan over high heat. Add the peas and blanch intil they are al dente, about 3 minutes. Strain the peas and run them under ice-cold water to stop the cooking.

In a small bowl, whisk the remaining 1/3 cup oil with the vinegar, lemon juice, and mustard until well blended, about 2 minutes.

In a large bowl, combine the rice with the peas, ham, and mint. If the dressing has begun to separate, whisk again to emulsify. Pour the dressing evenly over the salad and toss gently to combine. Season to taste with salt and pepper.

Adventures in Ham- Round #1

2011-03-23T18:53:00.007-04:00

Thank you Bon Appetite for inspiring me to spend my brother's money. Christopher likes to come over to my house a lot, and I like it to, but it does usually involve him being hungry. So on Monday when he was over, but not as hungry as usual, we looked through the new issue of Bon Appetit and it reminded me, with their new article about ham, how much I wanted a leg on my counter. See over the holidays this past year I was lucky enough to be at Joanne's house when her friends Chris and Pam and their great kids came over for dinner. Chris brought this Virginia ham he had picked up on a recent trip. It was wonderful. Basically an American version of Prosciutto but cheaper. So on Monday I convinced (not too difficultly) Christopher that he needed one and I would split it with him. So online we went and now 3 days later it is on the counter

Now it is not exactly the one I planned on. We ordered a Edwards Wigwam Brand Bone-in cooked Virginia Ham. It is quite tasty. But I think what I will get next time is their New American Surryano ham. You might ask...What is the difference? Well the Wigwam ham is salted, covered in brown sugar, and smoked then dry aged for a year. The Surryano ham is smoked for 7 days with hickory wood then aged for 400 days. From the description in the catalogue the Surryano looks more like European hams. But I will know for sure when I get one. Eat up boys there is more meat coming!

Join us as we do all that we can do with this great piece of meat.

Moms, please make your own baby food.

2011-03-14T12:16:00.011-04:00

I really believe that one of the best things you can do for your kids is feed them well. That starts from the first baby food they eat. I made all of Aveline's baby food and used this great book Top 100 Baby Purees by Annabel Karmel as a guide. It really is easy, fast, cheap, and much healthier than store bought food. Just look at the color of homemade peas and the store bought ones side by side and you will see .

I use a lot of frozen veggies and fruit for the purees and as the baby gets older I blend up less salty versions of what we eat for dinner and freeze it for the baby food. I also think it's important to limit the sugar that a baby gets. The first foods that I gave both of my girls were vegetables. I started with carrots then week by week added things like green beans, broccoli, squash, etc. One of Colette's favorites is squash and spinach. I use plain Greek yogurt instead of fruit flavored ones and they both love it. We are training their pallets from the first things they eat. Don't forget to give them a wide variety of foods and include things that you might not like. We used things like avocados, asparagus, papaya, and tomatoes. I also added herbs like basil and thyme to give the food some complexity so that they would not want just bland food when they got older.

I am not sure if this is being helpful or hindering but it is cute.

One of my girls favorite recipes from the book...

Lovely lentils

makes 5 portions

suitable for freezing

7-9 months

1/2 cup finely chopped onion

2 medium carrots, peeled and chopped

2 tlbs chopped celery

1 tlbs vegetable oil

1/4 cup split red (or any split variety) lentils

1 medium sweet potato (8 oz) peeled and chopped

1 3/4 cups vegetable or chicken stock

Saute the onion, carrots, and celery in the oil for about 5 minutes or until softened. Add the lentils and sweet potatoes and pour in the stock or water. Bring to a boil, turn down the heat, and simmer, covered, for 20 mins. Puree in a blender.

~Lentils are good, cheap source of protein. They also provide iron, which is very important for brain development, particularly between the ages of six months and two years. Lentils can be difficult for young babies to digest and should be combined with plenty of fresh vegetables, as in this recipe. You can transform this tasty puree into a delicious soup for the family by adding more stock and some seasoning.

Robby's Tuna Melt

2011-03-13T12:09:00.005-04:00

SO, I came home Friday to a great surprise. Robby was making me lunch. I know it is a rare occurrence but he was really putting a lot of effort into it and I was so famished by 2:00 that it was the best thing he could have done for me at the time. Most of the fridge condiments were on the kitchen table and he was working on a Tuna Melt that would incorporate as many of them as possible.

The result was a very good, unique, Tuna Melt that I was very glad to eat. Here is the approximate recipe... Robby correct me if I am wrong.

Robby's Tuna Melt

Serves 2

2 cans albacore tuna, drained

1/2 cup tzatziki

2 tlbs grainy mustard

2 tsp capers

1/2 cup chopped sugar snap peas

1 tlbs sliced green olives stuffed with feta

1 tbls sliced cherry peppers (optional)

1/2 cup grated blue cheese

1/2 cup grated mozzarella cheese

4 slices whole grain bread

Drain the tuna and break it up into a bowl. Add the next 5 ingredients and mix well season with salt and pepper. Top the bread with the tuna mixture and add cherry peppers if you want more spice. Divide the cheese on top of the tuna and broil until brown and bubble.

Of course this recipe taste best when it is made for you unexpectedly by your Husband.

Dinner with Nick Malgieri and his new book BAKE!

2011-03-02T13:31:00.008-05:00

As a member of the Charm City Cook Book Club I have enjoyed many perks. We are in this months Baltimore Magazine and recently we were invited with a great group of other bloggers to have a pot luck dinner with the James Beard award winning cook book author Nick Malgieri.

Nick Malgieri, former Executive Pastry Chef at Windows on the World, is a 1996 inductee into Who’s Who of Food and Beverage in America. In 1998 and 1999, he was voted one of the ten best pastry chefs in America by Chocolatier and Pastry Art and Design magazines. A graduate of the Culinary Institute of America, he apprenticed in Switzerland and was subsequently employed at the Hotel de Paris and the Sporting Club in Monte Carlo and at the Reserve de Beaulieu in France. In New York he was Assistant Pastry Chef at the Waldorf Astoria; Executive Chef at Paine Webber, Inc.; and Pastry Chef at the Board Room, a private club.

Bake!, Nick's newest cook book just came out and he is traveling the country to promote it.

The event was put together by Dara Bunjon and was organized as a pot luck. We each brought a dish to share and were able to spend time talking with Nick and trying some of his newest recipes.

The book is beautiful and is a great addition to my collection. I do not own many baking books so this one will get a lot of use. I plan to make the Beef Empanadas tonight. At the dinner Nick made two deserts for us, Tozzetti: Roman Anise, Almond, and Hazelnut Biscotti, and Chocolate Bourbon Cake. Both were wonderful. Please try the recipes below and I encourage you try the book. I plan to cook my way through it.

TOZZETTI: ROMAN ANISE, ALMOND, AND HAZELNUT BISCOTTI

Unlike most biscotti that are formed into narrow loaves before baking, tozzetti are spread in a pan. After the initial baking, they are cut into narrow strips and dried in the oven until shatteringly crisp.

Makes about 80 thin biscotti

2 cups all-purpose flour (spoon flour into dry-measure cup and level off)

2 teaspoons baking powder

1 1/2 cups whole blanched almonds, lightly toasted

1 cup whole blanched hazelnuts, lightly toasted

3 large eggs

1 1/3 cups sugar

2 tablespoons Sambuca liqueur

2 teaspoons vanilla extract

1 tablespoon aniseed, crushed

One 9 x 13- x 2-inch pan, buttered and lined with buttered foil

Set a rack in the middle level of the oven and preheat to 350 degrees.

Stir the flour and baking powder together, then stir in the almonds and hazelnuts and set aside.

In a large mixing bowl, whisk the eggs, then whisk in the sugar, continuing to whisk for a minute until somewhat lightened. Whisk in the liqueur, vanilla, and aniseed. Use a large rubber spatula to stir in the flour and nut mixture.

Scrape the mixture into the prepared pan and smooth the top. Bake until just firm, about 20-25 minutes. Cool in the pan on a rack.

When completely cool, slide the slab of baked dough to a cutting board. Use a sharp serrated knife to cut into three 3-inch wide bars, then cut across them to make 1/2-inch thick biscotti. Arrange the cut biscotti on 2 paper-lined pans.

Dry the biscotti until very crisp but still light in color at 325 degrees for about 20 minutes. Cool and store in a tin.

CHOCOLATE BOURBON CAKE

The sweet, mellow flavor of Bourbon has a great affinity for chocolate. Serve this unadorned cake with a little unsweetened whipped cream.

Makes one 8-inch cake, 8 to 10 servings

2 sticks (8 ounces) unsalted butter, cut into 12 pieces

8 ounces bittersweet chocolate (70%), cut into 1/4-inch pieces

1/2 cup granulated sugar

1/2 cup all-purpose flour (spoon flour into dry-measure cup and level off)

Pinch of salt

5 large eggs

3 tablespoons best-quality Bourbon

1/2 cup dark brown sugar, firmly packed

One 8-inch round 2-inch deep pan, buttered, bottom lined with a disk of buttered parchment

1. Set a rack in the upper third of the oven and preheat to 350 degrees.

2. Melt butter in a saucepan over medium heat, allowing it to sizzle and get really hot. Remove from heat, add chocolate and whisk smooth.

3. In a bowl, whisk the granulated sugar, flour, and salt together; add all the eggs and Bourbon. Whisk together smoothly.

4. Stir the brown sugar into the butter and chocolate mixture and stir into the batter.

5. Pour the batter into the prepared pan and smooth the top. Bake the cake until the center is still soft, but no longer liquid, 25 to 35 minutes.

6. Cool the cake on a rack.

7. To serve the cake, invert to a platter and remove the pan and paper. Cover loosely with plastic wrap if not serving immediately.

Quail Eggs

2011-02-06T09:00:00.007-05:00

At Hmart our local Asian grocery they sell quail eggs for about $2 for 18. I was intrigued. They seem so fancy, so special. So I bought them and they sat in my fridge for a while until I broke down with nothing more creative to do than scramble them and do a taste test against regular chicken eggs.

Using Gordon Ramsey's scrambled egg technique which I started using a few years ago and I think makes the best delicate creamy eggs.

The egg shells are surprisingly strong and thick and so beautiful. Speckled on the outside and a lovely light blue inside. I used wonderful Irish butter, which is actually sold at my Costco now, and a little salt and pepper.

And the verdict is...

They tasted different to my surprise. Robby thought they should have been used for another purpose like on top of a burger but I was glad to do the test. Next time burgers!

Update

2011-02-06T08:53:00.002-05:00

Hello,

Done cooking...

Born August 28, 2010. Colette Vie Shuman-Powell.

Cooking up something new!

2010-05-12T21:22:00.002-04:00

Due September 12th....:)

Brenda Cook's Collard Greens

2009-12-05T10:34:00.003-05:00

This is what I love. A true family recipe with no specific measurements that takes talent and skill to make. Robby had these collard greens at work during a Thanksgiving party and came home declaring their greatness. Since I have never been a collard greens expert I consulted one. Here is the recipe just as she sent to to me. So try it out and with some practice maybe we can all become experts.

Here are the ingredients and I’m really sorry but it’s “to taste” and I don’t have specific measurements per se.

I use smoked turkey legs or wings which I boil with about ½ of a large onion until the meat is nearly falling off the bone.

I roll and cut and then wash the greens. It seems quicker and easier to clean once they are cut this way.

I put the greens in a large pot along with the liquid from the turkey and the reminder of the onion and more depending on your tastes and cook on a medium heat setting.

I add a mixture of the following:

-McCormick’s Monterey Steak Seasoning (sounds weird but I use it on almost everything meat or vegetable).

-If you have it, use some Johnny’s seasoning salt. You can only find it at Safeway as far as I know. I didn’t have anymore and didn’t use it on the greens yesterday. It’s the best, much better than Lawry’s or whatever the other brand is.

-Garlic salt

-Garlic powder

-Pepper

-A pinch, maybe 2 of sugar if it seems like the greens are a bit bitter.

-Chicken broth. Start with maybe a half a cup and add more if you need a more flavor.

Sometimes I remove some of the liquid halfway through the cooking time. No reason to have half a pot of liquid. Then if they aren’t seasoned enough for you, add about ½ cup more of the chicken broth then more of the other seasonings.

Cook about an hour or more until done.

You have to be careful with the salts and the chicken broth. The liquid in the greens that you taste as they cook down will not be the same as what you get at the end. It could end up being too salty. By the time the greens are at least ¾ cooked, they should taste like you want them. If they’re too salty, remove some of the juice and add a little water. They should be just right by the end.

Football= Parmesan Chicken Wings

2009-11-01T13:24:00.003-05:00

Chicken wings are not something that I usually cook, but with football season and a new budget in mind I found wings on sale and pulled out a few cookbooks.

A few weeks ago I tried a spicy wing recipe that was good but not a keeper recipe. This recipe came from a book called Best of the Best where Food and Wine magazine takes what they think are the best 25 cookbooks of the year and complies a few recipes from each book. I have a few years of these books and like most of them, however my cookbook shelf is overflowing so I went through the books I thought I could part with and put them aside. I am now going through those books and trying some of the recipes in each of them to make a final decision on which books to keep.

So the verdict on this recipe is that it is good but still not one that will make it into my favorites collection.

Parmesan Chicken Wings
from My Mother's Southern Entertaining

3 pounds chicken wings
1 cup finely grated Parmesan Cheese
2 tbls finely chopped parsley leaves
1 tsp dried tarragon
1 tsp dried marjoram
1 tsp mild Hungarian paprika
salt and pepper to taste
pinch of cayenne pepper
1/2 cup (1 stick) butter, melted

Preheat oven to 375 degrees. Grease a large, heavy baking sheet and set aside.

Disjoint the chicken wings and cut off and discard the tips. On a large plate or bowl, combine the cheese, parsley, tarragon, marjoram, paprika, salt and pepper, and cayenne and stir till well blended. Dip each chicken piece int o the melted butter, dredge lightly in the cheese mixture, tapping off and excess, place on the prepared baking sheet, and bake until golden brown and crispy, about 1 hour. Serve the wings hot or at room temperature.

America's test Kitchen Baltimore Style- Beef

2009-10-31T09:26:00.005-04:00

Last night was beef testing night. Robby, Aveline, and I headed over to Finn and Joanne's to begin our evaluation of three local beef farms. Finn and Joanne have been buying from Roseda Beef http://www.rosedabeef.com/ for a while and I have always been impressed with the steaks and burgers they have made for us. This year we are planning on going in on a cow with them. After some trouble we have managed to purchase and install an extra freezer in the basement for our cow. So in the interest of fairness I decided to give 2 other local beef farms a taste off against Roseda. So I headed to the farmer's market and got ground beef from Hickory Chance Farm http://www.hickorychance.com/ and from Albright Farms http://albrightfarms.net/index.php.

First Joanne shapped and weighed the patties to make them look uniform, she then labled the plates with a letter and handed them off to Robby. Robby then changed the letters to numbers and wrote down the changes. So this way no one knew which burger came from which farm.

Finn salted perfectly and then cook the burgers outside on the grill. Now for the taste test!

The votes were split down the middle. Robby and Joanne for Hickory Chance farm and Finn and I for Albright farms. Roseda was our least favorite.

Becuase the Roseda burger was frozen for almost a year and becuase we like eating beef with Finn and Joanne we are going to give all the farms another test and buy some steaks.
Stay tuned...

Dinner- Sausage Winter Squash Casserole

2009-10-18T20:30:00.003-04:00

After many days of rainy cold weather and a brave trip to the farmer's market I have managed to cook and now blog! I had sausage leftover from pizza night with Finn and Joanne on Friday and in an attempt to use the sausage in a non-Italian way (mostly to make Robby happy because I could eat Italian everyday) I made this great recipe. It is from the first ever Cook Book Club book The Lee Bros. Southern Cookbook.

The recipe was easy to follow, a variation on their Winter Squash Casserole recipe made to be a main dish. The squash can be a little intimidating but a $1 a squash from the farmer's market it is worth the guts it takes to peel. I put it in the boiling water for about 10 mins then peeled and sliced it into the casserole. There are plenty of leftovers so we will be enjoying this next week.

3.5 pounds winter squash, such as butternut, kabocha, or acorn
1 pound hot Italian sausage
5 tbls unsalted butter, plus more for the pan
1 tbls extra virgin-olive oil
2 large yellow onions chopped
1 cup buttermilk
2 large eggs
2.5 tsp minced fresh thyme
1/5 cup bread crumbs. preferably homemade, toasted
1/2 tsp ground black pepper
3/4 tsp kosher salt
1/4 cup pumpkin seeds or pecans, toasted
2 cups coarsely grated cheddar cheese

Preheat oven to 375 degrees. Butter a baking dish or 4-quart casserole.

Place 3 quarts water in a large stockpot and bring to a boil. Add the squash to the water, return to a boil cook for 6 mins. Drain set aside and peel and cut into 1/4 inch pieces. Cut Sausage on a bias into 1/2 inch pieces and cook until brown in a saute pan.

Melt the butter in the stockpot and add the oil. Add the onions and saute over medium-low heat until translucent about 8 mins. Add the warm squash and buttermilk, eggs, sausage, thyme, bread crumbs, salt, pepper, 1/8 cup pumpkin seeds, and 1 1/3 cups cheese. Blend with a wooden spoon or spatula until ingredients are well combined.

Spread mixture evenly in the baking dish. Bake for 45 mins. Remove from the oven and sprinkle the remaining 1/8 cup pumpkin seeds and 2/3 cup cheese over the casserole. bake for 15 more minutes, or until the pumpkin seeds turned brown and the cheese is bubbling and gently browning.

New Cookbook Club Blog

2009-10-05T18:15:00.003-04:00

Well it has finally been done, our very own Charm City Cookbook Club blogsite. My dear friends have created this wonderful site where we can all post our pictures and comments together about Cookbook Club. Check it out!
http://charmcitycookbooking.wordpress.com/

July Cook Book Club Rick Bayless Mexican Everyday

2009-08-31T14:21:00.009-04:00

The Menu;
Homemade Guacamole- Elizabeth
Margarhitas- Alayne
Mushroom- Potato Crema with Roasted Poblanos- Joanne
Jicama Salad with Watercress Romaine and Lime-Cilantro Dressing- Julie
Chicken in Oaxacan Yellow Mole wioth Green Beans and Chayote- Elizabeth
Fresh corn Tortillas- Elizabeth
Skillet Fruit Crisp with Fresh Lime Ice- Renee

Soft-Shell Crab BLT

2009-07-20T08:08:00.006-04:00

There is not much to say except this is a must. Find the small soft-shell crabs, get good bacon, and watch out for the splattering oil. You will be well rewarded with the perfect soft-shell crabs to eat on their own or if you want one of the best sandwiches possible.

Chicken-Fried Soft-Shell Crabs
Fish Without a Doubt, Rick & Moonen & Roy Finamore

For the Marinade
1 cup buttermilk
1/4 cup minced red onion
1/4 cup chopped scallions
3 tbls chopped fresh dill
1 tsp minced garlic
1 tsp grated lemon zest
1/2 tsp chili paste

12 ("hotel") soft-shell crabs, cleaned
coarse salt and white pepper
3/4 cup all-purpose flour
3/4 cup cornmeal
corn or peanut oil for frying

For the marinade: Combine the buttermilk, onion, scallions, dill, garlic, zest, and chili paste in a baking dish. Whisk or stir well.

Lay the crabs int he marinade, making sure you've got them completely coasted. Cover with plastic and marinate in the refrigerator for 1 hour. The crabs will weep into the marinade; this is fine.

Remove the crabs from the marinade and season with salt and white pepper. Combine the flour and cornmeal and dip the crabs, patting to coat well. Lay them on a rack over a baking sheet. Refrigerate for about 1 hour to set the coating.

Heat 1/4 inch of oil in a heavy skillet (this is a good time to pull out your cast-iron pan) until very hot but not smoking. fry the crabs in batches for about 2 mins on the first side, then turn and fry for another minute. The crust should be golden. Be prepared: the crabs will spit when you fry them; a splatter screen will come in handy. Drain on paper towels, and serve with remoulade or tarter sauce.

To make the Soft-Shell Crab BLT

If your a BLT fan, get ready for something awesome. Spread some potato rolls or hamburger buns with butter and toast them on a griddle. Smear the rolls with tarter sauce or mayonnaise and build a sandwich with chicken-fried soft-shell crab, bacon, lettuce, tomato, sliced avocado, and a few grinds of the pepper mill.

Cooking with Top Chef Finalist Carla Hall at l'Academie de Cuisine

2009-07-17T12:48:00.006-04:00

It has been a long time since my last post, I sincerely apologise but I have been quite busy and in the next few day I hope to tell you about it all. First and most recently was last night's cooking class with Carla Hall. I have been assisting at L'Academie de Cuisine for a few months now and I was lucky enough to get chosen to assist Carla's class. It was fun, tasty, and I love hanging out with celebrity chefs.

I went to China! For two and a half weeks I wandered around Beijing ate great cheap food and even took a Hutong cooking class. More about all of this later, there is so much to tell.

And then there is my darling Cook Book Club or CBC as we are now calling it. There have been a few dinners since I last reported on them so I have to catch up. I am also working a complete list of all the books we have covered since our inception almost 2 years ago.

So after the long break I am back and ready to share. I will try to include all the fun food details from the past few months so please come on back for more.

Smedly's of Baltmore

2009-04-21T21:07:00.010-04:00

There is a fabulous local coffee house right down the street from me called Smedly's. http://www.smedlys.com/ Robby and I went there a few days ago not for the coffee but for the food and had a wonderful lunch. We played chess, ate great food, and had a kid free afternoon. It is exactly what you want in a locally owned and run shop, a laid back feel with some gourmet touches.
I had the chicken and Gnocchi with spinach. It was filling, inexpensive and when ordered with the chilled yerba drink http://en.wikipedia.org/wiki/Yerba_mate made a perfect lunch. Yerba comes with an interesting story for me. I saw it for the first time on a Brazilian travel show on TV years ago it stuck in my mind and I thought it looked interesting. I then meet a friend's girlfriend for the first time a few weeks ago who is from Brazil and asked her about the drink not knowing that I just had it right down the street from my house! OK, maybe not that interesting but a coincidence none the less.

Robby had the the masala meatballs with toast. Very good and again a smart portion. Both of the dishes were a twist on classics that enabled us to see the chef's skills.

The atmosphere is comfortable entertaining. There is salvaged furniture with a modern twist. They have books to read, blackboards to draw on (for those who need to study) and games to play a little something for everyone.
And last but not least the dessert. Wonderful warmed cinnamon buns with walnuts. Homemade with love and care. I can't wait to go back and try some more of the special homemade dishes Smedly's has cooking.

Spring is here time to make salad...

2009-03-22T10:48:00.006-04:00

Quinoa Salad with Vegetables and Tomatillo Vinaigrette
Cooking Light January/February 2005

3/4 cup coarsely chopped onion
1/2 cup chopped fresh cilantro
3 tbls fresh lime juice
1 1/2 tlbs olive oil
1 1/2 tsp Champagne vinegar
1/2 tsp salt
1/2 pound tomatillos (about 4), husked and quartered
1/2 Serrano chili, minced
1 garlic clove, minced
dash fresh ground black pepper
3 cups water
2 cups uncooked quinoa (about 3/4 pound)
1 cup thinly sliced English cucumber
4 large radishes, halved and thinly sliced
1 small red bell pepper, thinly sliced
1/2 cup (2 oz) queso anejo, crumbled (or other fresh cheese)
2 tbls fresh chopped parsley

Place the first 10 ingredients in a blender or food processor, and process until smooth. Set aside.

Place 3 cups of water in a large saucepan over medium-high heat, and bring to a boil. Stir in quinoa; cover, reduce heat, and simmer 15 minutes or until the water is absorbed. Transfer to a large bowl. Drizzle with tomatillo mixture; stir well to combine. Cool.

Add cucumber, radish, and red pepper to cooled quinoa mixture; toss gently to combine. Divide salad among each of 6 plates; top evenly with cheese and parsley.

6 serving

311 calories per serving

My Brother and a Fish

2009-02-19T08:22:00.013-05:00

My Brother and a Fish. It could be the title to a children's book but in this case it is not a tall tale. Last night my brother and his three friends joined me for dinner. We met at Whole Foods with a prepared grocery list and menu. They helped me shop and then we all cooked together. Our menu consisted of Grapefruit-Pomegranate Ceviche with Black Bass, Broiled Flounder with Arugula Pesto, Coconut Rice with Carrots, Baked Candied Sweet Potatoes, Garlic Spinach, and Lemon Madeleine's. Unfortunately, but maybe fortunately, Whole foods had neither of the fishes we were looking for so we went with a Turbot fillet and a Chilean Sea Bass Fillet. All in total a whole fish.

The plan was to use the sea bass for the Ceviche and the Turbot for the pesto but while I was preparing the Ceviche I unintentionally picked the Turbo. It was not a bad mistake because both the Ceviche and the broiled sea bass were wonderful. The Arugula pesto, made with no cheese, was perfect on this expensive but worth it fish, and the spinach, potatoes, and rice were perfect accompaniments.

The only thing that could have been better was the dessert. The recipe for Madeleines calls for cake flour which was nowhere to be found at Whole Foods. So I got pastry flour. If I was a better baker I probably would have known that it would not be the same but I went with what I had. They were OK, but I will be trying them again next Tuesday hopefully with more success.

Oh, and we drank the new Indaba Sauvignon Blanc with the Ceviche, and perfect match of fresh fruity, not too acidic items.
Broiled Fish with Arugula Pesto
Serves 4
Fish Without a Doubt

4 tbls unsalted butter, melted
4 (5- to 6-oz) Sea Bass Fillets
salt and white pepper
2 tsp grated lemon zest
4 heaping tablespoons Arugula Pesto
2 tsp dry bread crumbs
lemon wedges

Pu the butter in a soup plate or shallow bowel. Season the fish on both sides with salt and white pepper and then dip it into the butter.

Rub 1/2 tsp of the lemon zest into the top of the fish. Spread on a heaping tablespoon of the pesto, going not quite to the edges, and sprinkle on 1/2 tsp of the bread crumbs. Set the fillets on a greased baking sheet. *the fish can be prepared in advance and kept in the refrigerator

Set the oven rack about 5 inches below the heat source and heat the broiler.

Slide the baking sheet under the broiler and broil the fish for about 3 minutes- a minute or so longer if you have refrigerated the fish. the topping should be browned and you'll see a little oil bubbling around the edges of the fish.

Serve hot with lemon wedges.

Arugula Pesto
Makes about 1 cup

1 garlic clove minced
1/3 cup pine nuts
6 oz Arugula, washed and dried
1/4 cup olive oil, plus a little more
Salt

Put the garlic and pine nuts in a food processor and pulse until nuts are coursly chopped. Add arugula by the handful, pulsing after each addtion to make a paste. Then turn on the processor and add the oil in a steady stream. Season with salt.

Homade Cheese Blintzes with Homemade Berry Jam

2009-02-03T07:45:00.003-05:00

Cheese Blintzes with Berry Jam
William- Sonoma- Essentials of Breakfast & Brunch

For the Blintzes
1 cup Flour
1/2 tsp salt
3 large eggs
3/4 cup whole milk
3 tbls unsalted butter, melted
2 tbls unsalted butter, softened

For the filling
1 cup farmer cheese
1 cup whole milk or part skim ricotta cheese
2 tbls sugar
1/4 tsp grated lemon zest
1/2 tsp vanilla extract

4 tsp unsalted butter
Berry Jam
Blueberries and blackberries for garnish

By hand: To make the blintz batter, in a bowl combine the flour and the salt. Add the eggs, the milk, and 3/4 cup water and whisk until smooth and blended. Add the melted butter and whisk until smooth. Cover and refrigerate for 1 hour. (this can also be done in a food processor or blender)
To cook the blintzes, place a 9-inch frying pan with low sloping sides (or crepe pan) over medium high heat and heat until hot enough for a drop of water to sizzle and the immediately evaporate. Brush with about 1/2 tsp of the softened butter. For each blintz ladle about 1/3 cup batter into the center of the pan, tilting the pan so that the batter forms a thin layer on the bottom. Cook until the edges begin to brown and the top of the blintz is set, 1 1/2-2 minutes. Using a wide spatula, carefully turn the blintz and cook for about 1 minute longer. Turn out onto a plate and repeat with the remaining butter and batter. Stack the blintzes on a plate, putting a piece of wax paper between each. The blintzes can be covered and refrigerated for up to 2 days.

To make the filling, in a large bowl, combine the farmer and ricotta cheeses, sugar, lemon zest, and vanilla and stir until blended.

Spread about 2 tbls of the cheese filling in the center of each blintz. Fold the sides over the filling. Fold in the ends to enclose the filling. Serve with berries and jam on top.

Refried Beans with Cinnamon and Cloves

2009-01-17T12:46:00.007-05:00

This Christmas I added a few cookbooks to my large (but never too large) collection. Another "Best of the Best Cookbook" by the editors of Food and Wine magazine was one. This series is nice because in theory I would not have to buy all 25 books that they deem the best. But usually I end up owning four or five anyways.

Another was Alice Water's "Simple Food". It fits on the shelf with the two other books of hers that I have; "Vegetables" and "Fruit". Although "Simple Foods" is quite simple and I might not need all the recipes in it due to their repetition in other cookbooks, I feel I need to own it out of pride for a good cookbook collection.

The third cookbook I got was "The Splendid Table's How to Eat Supper" by Lynn Rossetto Kasper and Sally Swift. I try to listen to the Splendid Table on NPR as often as possible. I really can't get enough of most any food related shows or books, with the exception of the Food Network, but that is a gripe for later... The first recipe I made from this book was the Refried Beans with Cinnamon and Cloves. The book describes this recipe as "You'd never guess you can create such lushness from opening three cans" and they are right. With a little bit of prep work for the veggies these three cans turn into a meal in themselves. I was going to pair these beans with some leftover turkey mole I took out of the freezer but I ended up eating a bowl of them alone and being very happy. I was worried that the cinnamon and cloves might make the beans feel sweet but they match wonderfully with the spice of the jalapenos and the mashed up beans. Give it a try and as the book instructs don't skip the butter it is a necessary indulgence in this recipe.

Refried Beans with Cinnamon and Cloves
The Splendid Table's How to Eat Supper
Serves 4 to 6

extra-virgin olive oil
1 large onion, chopped into 1/4-inch dice
salt and fresh-ground black pepper
4 garlic cloves, fine chopped
1 fresh jalapeno, seeded and fine chopped
2 tsp ground cinnamon
1/2 tsp ground cloves
one 14-oz can whole tomatoes, drained
two 15-oz cans red kidney beans, rinsed and drained
1 1/2 cups water
2 tlbs butter

Generously film the bottom of a 10-inch skillet with olive oil, and heat over medium-high heat. Saute the onions with salt and pepper to taste until they begin to soften, about 3 minutes. You want to hear a sizzle as they cook.

Add Garlic, jalapeno, cinnamon, and cloves, and cook the mix until fragrant, about 1 minute, taking care not to burn the spices. Add tomatoes, crushing them as they go into the pan. Saute for another minute.

Stir in the beans and water. Bring to a fast simmer, crushing the beans with a potato masher (or the back of a large spoon) as they cook, and scraping the bottom of the pan as the beans begin to thicken. Simmer until the beans are thick, about 10 minutes. Blend in the butter and taste for seasoning just before serving.

*The beans hold in the refrigerator for 5 days; add liquid as needed when reheating.

Finally the Wine section of Wine.Bread.Cheese

2009-01-11T19:48:00.010-05:00

In 2005 Robby and I went on a trip back to France with his Mom Pamela. I am very happy to have been lucky enough to do this trip and with my Mother-In-Law, who I love. We were able to do many things that I missed on my first trip which was our honeymoon. We climbed the Eiffel Tower, drove from Bordeaux to Paris, went to Versailles and ate even more great food than on the first trip.
One of the very special parts of my second trip was the visit to the Vouvray vineyard and winery Domaine D'Orfeuilles http://www.orfeuilles.com. At the time Robby was working for Country Vintners an American Distributor for D'Orfeuilles. He arranged for us to have a tour and tasting at this small family owned estate.
Arnaud and his father Bernard Herivault are the current owners and cultivators. Arnaud took us on a tour of the vineyard then through the cellar and on to the tasting room where we sampled more wines than I can remember. While in the cellar Arnaud asked me what my birth year was. Then after my response he handed me a bottle of the 1980 Demi-Sec Vouvray. I was floored! What a great gift and memento to take home.

Well we waited long enough and just recently decided to pull the cork. I made a wonderful sauteed scallop and fried leek risotto dish which match PERFECTLY to the delicately aged Vouvray.

Two Beans and Pea Salad

2008-12-17T13:06:00.005-05:00

Two Beans and a Pea Salad
adapted from a Gourmet recipe

Serves 6 side dishes

1 1/2 cup frozen shelled edamame
1/4 cup olive oil
1 tsp ground cumin
1 15 oz. can black beans, drained and rinsed
1 15 oz. can black-eyed peas, drained and rinsed
2 cups chopped celery
3 tbls fresh lemon juice
1/2 cup chopped cilantro
1 tsp finely chopped garlic
salt and pepper to taste

Cook the edamame in boiling salted water for about 4 minutes or until heated through. Drain them in a colander and rinse under cold water to stop the cooking.

Heat the oil in a small pan and cook the cumin stirring until fragrant about 1 min. Pour into a large bowl. Add the edamame and remaining ingredients toss with the oil and season with salt and pepper.

I could not decide which picture I liked better so you get both...

I just had to post this as soon as I took my first bite. I didn't even finish my lunch before taking a few shots and getting it up here. This was really what I needed today. A fresh easy filling salad.
It is very gray and wet here in Baltimore today and Robby (the husband and product tester) has his last law school exam of the semester tomorrow. So needless to say I will not be seeing him until tomorrow night.
I plan on making a big roast beef with mashed potatoes and salad for dinner which will be waiting for him to heat up at about 1:00 in the morning if he gets home by then. So the salad is just perfect for lunch.

Oh, and I pulled out some speck that I got at Balducci's last night.
Speck dell'Alto Adige is similar to prosciutto but is cured with garlic, bay leaves, juniper berries, and nutmeg. I don't usually like smoked meats but I am in love with this one. I have a really hard time not eating it in the car on the way home from the store. Try it sometime as an alternative to prosciutto which where I shop is more expensive than speck.

Grand Marnier Crepe Cake

2008-12-06T12:46:00.004-05:00

I have collected a stack of magazine pages with recipes that I want to make. This recipe has been calling to me since I first saw it in Gourmet last March. Tonight is the night, it is in the fridge waiting for the guests we have tonight to dig in. I am also working on a Beef Bourguignon from Mastering the Art of French Cooking. I have a few DVDs of Julia Childs' old cooking shows, which are great, one of which is the Beef Bourguignon. Like she suggested I am making it ahead so all the flavors have time to blend. That is also the case for this Crepe Cake. So dinner should be easy and I will have plenty of time to be with my guests.
Grand Marnier Crepe Cake
Gourmet March 2008

serves 8 to 12

6 large eggs
1 cup whole milk
3 cups chilled heavy cream, divided
1 teaspoon pure vanilla extract, divided
1 cup all-purpose flour
1/8 tsp salt
1 cup confectioners sugar, divided
2 tablespoons grated orange zest, divided
2 tablespoons unsalted butter, melted
1 tablespoon grand Marnier of Cointreau

Blend eggs, milk, 1/2 cup cream, and 1/2 tsp vanilla with flour, salt, 1/4 cup confectioners sugar, and 1 teaspoon zest in a blender until just smooth.

Brush a crepe pan or 10-inch nonstick skillet lightly with some melted butter, then heat over medium-high heat until hot. Pour in a scant 1/4 cup batter, immediately tilting and rotating skillet to coat bottom. Cook until underside is golden and top is just set, 15 to 45 seconds. Loosen edge of crepe with heatproof rubber spatula, then flip crepe over with your fingertips and cook 15 seconds more. Transfer to a plate. Continue making crepes, brushing skillet with butter each time and stacking on plate.

Beat remaining 2 1/2 cups cream, 1/2 teaspoon vanilla, 3/4 cups confectioners sugar, 1 teaspoon zest, and Grand Marnier in a large deep bowl with an electric mixer until cream holds stiff peaks.

Center a crepe on a serving plate and spread with 1/4 cup cream. Continue stacking cremes and spreading with cream, ending with a crepe. Chill, covered, at least 4 hours and up to 24.

November Cook Book Club- James Beard

2008-11-21T12:11:00.009-05:00

We have had over a year of Cook Book Club and I am so proud. Covering everything from Southern to Thai food, we have done brunch and dinner and next year there will be a guys night. The theme for this one was mid-century standard American fare a la James Beard. On the menu: baked clams with bacon, garlic soup,beef stroganoff, stuffed bell peppers, and chocolate souffle.

Foundation of the garlic soup - vampire insurance.

We have so many James Beard cookbooks. YOINK! Robby here. Cook Book Club is good when there's leftovers for the menfolk. I'll finish this post up right.

Baked clams with bacon. Coralie made these I think, and they were really good. Duh, there's bacon on it.

The ladies of Cook Book Club. They look sweet in this picture, but they are a rowdy bunch. Don't be fooled by the optic trickery. I was upstairs watching the kid and the ladies were shrieking, laughing and dropping the F-bomb. Sounded like fun, but you know, I tried to remain in the background.

Upper Fells Point Tortilleria & Wild Mushroom Enchiladas with Ancho Chili-Cream Sauce

2008-11-11T10:48:00.006-05:00

I am very lucky to live where I do. I am only blocks from the harbor and downtown but I live in a quiet part of the city right near Patterson Park. I love to walk to restaurants, Whole Foods, and the Farmer's Market. One thing that is very special to me and my family is the Tortilleria on Eastern Ave in Upper Fells Point. Every Day they make a massive amount of fresh corn tortillas mostly for the large Hispanic population who lives in the neighborhood, but also for us lucky neighbors who have discovered the irreplaceable freshness and authenticity of their tortillas and chips.

They come wrapped in paper and are weighed by the kilo with one kilo costing about $2.00. I use them for everything including just a snack. Most recently I made a unique memorable enchilada dish from Epicurious. It sounds a little unconventional, which it is, but after you make it you will see that is easy and will soon become a staple in you repertoire. Enjoy!

Wild Mushroom Enchiladas with Ancho Chili-Cream Sauce

Bon Appétit | June 1997

2 cups water
2 dried ancho chilies
4 large garlic cloves, peeled

2 cups whipping cream
4 teaspoons fresh lime juice

3 tablespoons butter
3/4 cup chopped onion
12 ounces fresh wild mushrooms (such as oyster and/or stemmed and sliced shiitake and portobello)
5 ounces feta cheese, crumbled
6 tablespoons chopped fresh cilantro
2 medium tomatoes, seeded, chopped
1 small avocado, pitted, peeled, cut into 1/2-inch pieces

8 6-inch-diameter corn tortillas

Preparation

Bring 2 cups water to boil in small saucepan. Remove saucepan from heat, add chilies and soak 30 minutes. Drain chilies, reserving 6 tablespoons soaking liquid. Cut stems off chilies. Cut chilies open. Scrape out seeds and discard. Combine chilies, 6 tablespoons reserved soaking liquid and garlic in blender and puree until smooth.

Preheat oven to 350°F. Combine cream and chili puree in heavy large skillet. Bring to boil. Reduce heat; simmer 3 minutes. Whisk in lime juice. Season with salt. Strain sauce; return to skillet. (Sauce can be made 1 day ahead. Cover and chill.)

Melt butter in another heavy large skillet over medium heat. Add onion and mushrooms and sauté until onion is translucent and mushrooms are tender, about 5 minutes. Add cheese, cilantro, tomatoes and 3 tablespoons cream sauce. Simmer until just heated through, about 4 minutes. Stir in avocado. Season filling with salt and pepper. Remove from heat.

Bring remaining cream sauce to simmer over low heat. Cook 1 tortilla in cream mixture until softened, turning to coat, about 15 seconds. Carefully transfer tortilla to baking sheet. Repeat with remaining tortillas. Cover remaining sauce and keep warm. Spoon generous 1/3 cup filling down center of each tortilla. Roll up tortillas, enclosing filling completely. Arrange seam side down on same baking sheet. Cover enchiladas with foil.

Bake enchiladas until heated through, about 10 minutes. Transfer to plates. Spoon some sauce atop each. Serve, passing any remaining sauce separately.

Penne with Green Beans and Goat Cheese

2008-10-25T13:59:00.005-04:00

So I have a pasta problem. I love it. It is important that I try new things including potatoes, and rice as far a starch goes, but I have a hard time passing up pasta. I also have a small obsession with Gordon Ramsey, although I only own one of his books, I have seen all the TV shows including the ones from the UK. In this case I had green beans in the fridge that had to be used so of course this pasta recipe was perfect. It is best eaten freshly made so the the cheese and butter don't separate when you reheat it. But it is so tasty that you and a few friends will have no trouble finding the bottom of the bowl.

Penne with Green Beans and Goat Cheese
Adapted from Gordon Ramsey's Fast Food

10 oz penne
Salt and pepper
6 tbls butter
1 red chili, seeded and minced
1 rosemary sprig leaves chopped
9 oz. green beans trimmed, and sliced on the diagonal to 1 inch length
Extra virgin olive oil for drizzling
5 oz. goat cheese
1/3 cup toasted pine nuts

Boil a large pot of salted water and add pasta. Cook until al dente.
Meanwhile, melt the butter in a large pan, add the chili and rosemary and heat over low heat for 2 minutes. Turn up the heat and add the beans, and cook for 3 to 4 minutes, stirring until tender but not too soft.
Drain the pasta and toss with a little olive oil, then mix with the beans. Take the pasta off the heat and mix in the cheese. Season with salt and pepper and top with the pine nuts.

I Heart New York

2008-10-22T12:03:00.004-04:00

Last weekend my brother Christopher, sister Michelle, and husband Robby and I took what I hope will be an annual trip to Manhattan to visit my other brother Donnie. And what a great time we had.

We drove up Saturday evening and met Donnie at Manhattan Motor Cars where he works. He was a few minutes late so I wasted no time in finding some good eats which happened to be one block away at a little convience store. I got coffee and samosas. One was Chicken which I had not tried before, I am used to just veggie. This is the first reason I love New York. It took me all of one block to find some cheap tasty eats. Not that everything is cheap, in fact most of it is ridiculously expensive but I will get to that later.

After an extensive and dreamy tour of the Bentley, Roles Royce, Lamborghini, etc. store we headed to the hotel to check in and change for dinner. Standing on the curb waiting for a taxi with no idea of where to go we started brainstorming. Did we want Italian, Mexican (Rosa Mexicana was great on the last trip) or maybe Sushi? Christopher chimed in for Sushi and then it was up to Donnie to pick the place. He decided on "Momo's" one of his favorites, and we were off.

When the taxi dropped us off and we walked into the restaurant I realized where we were. Morimoto's as in the Iron chef Morimoto. Now I am lucky enough to have eaten at one of his restaurants before in Philadelphia but this was even better. We went for it and ordered everything. Three appetisers, a Hugh plate of chef's sushi, and then entrees. I got the Duck Duck Duck which was perfect!

Oh, and the bathroom! I can't forget. Michelle tried to take a picture but I don't think it turned out. The toilets are those fancy $10,000 toilets with heated seat, spray, and blow dry for the down there parts. Crazy.

So we left full, "cleaned", and ready for more. Heading to the meatpacking district to do I don't know what. Donnie is always impressing me. We went to one of those fancy nightclubs I don't even know the name. There was a big line out front. We were inspected as Donnie talked to the man at the door. Then the rope opened and we were ushered in ahead of the beautiful New Yorkers waiting in the cold. I don't remember much from that part of the trip and I am definitely not sharing the pictures so lets skip ahead to the next day.

Get up, take Advil, drink lots of water, and shower. That is how the morning went. Then off to find food. Donnie the ever improving food host took us to a cheese shop where I got Speck (one of my favorite). This sounds funny for the first thing in the morning but it was followed by pastries from a shop down the street. Wonderful.

The day was spent shopping in Soho until we were hungry again and headed to The Spotted Pig for what was supposed to be one of the best hamburgers in NY. And it was. We waited for a little while but it was totally worth it. A blend of beef topped with Gorgonzola and placed on a flavorful grilled bun. It was so tender. I can't wait until there cookbook comes out so I can find the secret. (I asked the waitress they are working on it now)

Full again and getting late we left so our car would not turn back into a pumpkin and headed back to Maryland. Thank you Donnie, Robby, Christopher, and Michelle for a great night. Lets do it again soon.

Linguine with Clams it's whats for dinner.

2008-10-06T18:20:00.008-04:00

The adult portion...

and the two year old portion.

So believe it or not I love Costco clams. They are cheap, fresh, and so tasty. They are farmed, but for a recipe like this where garlic and chilies play a big role the clams work perfectly. I got over 50little neck clams for under twenty dollar. I used half of them for this recipe and half will be for something new tomorrow night. Wash them well and check for any dead clams before starting.

Linguine with Clams

1 cup water
24 little neck clams
5-6 garlic cloves
1/3 cup olive oil
1/2 tsp crushed red pepper
1/2 tsp dried oregano
3/4 pound fini linguine
1/2 cup shopped parsley
salt

Bring the cup of water to a boil and drop in the clams, cover, and steam until the clams open.

Remove the clams to a plate with tongs reserving then straining the liquid with cheese cloth into a bowl. Remove the clams from their shells and coarsely chop them.

Meanwhile heat the garlic in the olive oil over medium heat. When it starts to sizzle turn the heat down to low and cook for 15 minutes so the oil is infused with the garlic. Add the red pepper and oregano and heat on low for 4 more minutes. Add the strained clam juice and turn up to boil cooking until reduced by half.

While the sauce cooks boil water and cook the pasta one minute less than recommended. Drain pasta and return to the pot adding sauce, clams, parsley, and salt to taste cook one more minute on low. Toss and serve.

Anticipation Blog

2008-09-30T14:17:00.003-04:00

Here is a quick note about this coming Thursday and the rest of the week for that matter. I have been invited to a food blogger's dinner at Woodberry Kitchen in Baltimore by Liz and Nathan Stambaugh who write "What's to Eat Baltimore?". I am very excited about this not only because I have not eaten at Woodberry, (where I plan on ordering; Baked Stuffed Clams Roasted green chile, bacon, bread crumbs, then Brick Oven Roasted Chicken Bread salad, peaches, almonds, tuscan kale, and if there is room Buttermilk Panna Cotta Cinnamon thin, rhubarb gumdrop, blackberries,) but I am excited that my blog is helping me to make new friends. I love food people, they are fun, interesting, opinionated, and there is usually something good to eat around them.

I also have Cook Book Club on Friday. We will be using The Herbal Kitchen by by Jerry Traunfeld and John Granen. My assignment is apps, and I have chosen the warm figs stuffed with bacon and goat cheese (mouth watering yet?). My week is looking good and it might end with a tomato canning day on Sunday. I will take as many pictures as possible and report back soon. Oh, and I need a name for my Cook Book Club which has been meeting for over a year now so any suggestions are greatly appreciated!

Curried Trout with Chutney and Cucumber-Melon Raita

2008-09-17T08:08:00.003-04:00

This recipe was original published in Bon Appetit Aug 2007. For my birthday this year I received a bag of unusually spices from my brother Donnie who lives in New York City and is lucky enough to have access to all kinds of products that I can't get in Baltimore. I pulled out one of the more common items the Madras Curry and looked up this recipe. Madras Curry usually contains more chilies than a other Curry's but the combination of the spice and the cucumber raita was wonderful. Give this recipe a try it was simple and really good. I served it with Jasmine rice and Indian Poppadoms which are the chips you get when eating at Indian restaurants. I found them at Whole Foods, they added an authenticity to the meal. Sorry for not having any pictures...it was so good that we ate it before I could get the camera out.

Raita is India's signature yogurt and vegetable condiment. This one would also be good on pita or naan.

Curried Trout with Chutney and Cucumber-Melon Raita

Bon Appétit | August 2007

The Bon Appétit Test Kitchen

1/2 cup plain whole-milk yogurt
1/3 cup diced unpeeled English hothouse cucumber
1/3 cup diced peeled cantaloupe
3 tablespoons chopped fresh mint, divided
2 large (8- to 9-ounce) trout fillets with skin
4 tablespoons mango-ginger chutney
2 teaspoons Madras curry powder
1/3 cup sliced almonds
2 tablespoons (1/4 stick) butter

Preparation

Mix first 3 ingredients in small bowl. Add 2 tablespoons mint; season generously with salt and pepper. Chill raita while preparing trout.

Place trout fillets, flesh side up, on platter or baking sheet. Brush each with 2 tablespoons chutney, covering top completely. Sprinkle with salt and pepper. Sprinkle each fillet with 1 teaspoon curry powder. Sprinkle almonds evenly over fish; press very firmly to adhere.

Melt butter in large nonstick skillet over medium heat. Add fish, almond side down, and cook until browned on bottom, about 4 minutes. Carefully turn fish over and sauté until cooked through, replacing any dislodged almonds, about 4 minutes. Transfer fish to plates; sprinkle remaining mint over. Spoon raita alongside.

Breakfast Johnnycakes

2008-09-03T08:48:00.006-04:00

So I woke up this morning looked in the fridge and discovered about a cup of uncooked corn kernels left over from a recipe last week. Since it was breakfast that I was looking for I decided to incorporate them into this basic johnnycakes recipe. They are fast, simple, and a great change from pancakes and waffles made with regular flour. You could either pour syrup over them (maple please, none of that corn syrup crap) or just eat them with butter and jam. The one I ate was right out of the pan, plain, it was great. They should warm up nicely in the toaster, but my husband Robby will be the tester of that theory tomorrow before work.
Fresh Corn Johnnycakes

2 1/2 cups fine ground corn meal
1 tsp. kosher salt
1 tsp. sugar
1 cup fresh corn kernels cup off the cob
2 1/4 boiling water

Mix the corn meal, salt, sugar, and corn together in a bowl. Then add the boiling water and mix well. Heat about 2 tbls of butter in a skillet until light brown and then turn the skillet to meadium low. Add 1/4 cup of the batter to the skillet for each cake pressing the top down a little to flatten the them. Cook for 6-8 mins on the first side or until brown. Turn them over and cook another 2-3 mins.

The VGT Omnivore’s Hundred:

2008-08-26T14:52:00.003-04:00

What a great idea, I just had to join in on this list of 100 things every good omnivore should try.

Here are the instructions:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.

I have also added a few notes next to some items and thanks to the lead of Chocolate and Zucchini Blogger Clotilde Dusoulier, where I actually found this list, and stared some of my favorites.
I was missing 24 items. Not bad considering I have so much traveling I want to do and I have not been cooking all that long.

The VGT Omnivore’s Hundred:

1. Venison*
2. Nettle tea
3. Huevos rancheros- I made this a few times for Robby for breakfast
4. Steak tartare- On honeymoon in Paris, it was much better than I expected
5. Crocodile- I don't know if it was crocodile or ailgator but I have had it a few time in Florida and also unfortuantly in Scranton, PA. Don't ask why.
6. Black pudding
7. Cheese fondue*
8. Carp
9. Borscht- After a 3 day juice fast that included beet juice I really can't stand anything with beets in it anymore. To bad.
10. Baba ghanoush
11. Calamari* I used to only like it fried but the grilled Calamari at Kali's Court in Fells Point is amazing so now I look for it grilled everywhere.
12. Pho*
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses*- I love pretty much any cheese.
17. Black truffle
18. Fruit wine made from something other than grapes- I worked in the wine indrustry for almost 5 years, I have tried some pretty crazy wine.
19. Steamed pork buns- Only in America, I can't wait to get to Asia.
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries*
23. Foie gras*
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters*- I made myself like them and now it has turned to love.
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut- Another Juice from the juice fast, but I still like it with Sausages.
35. Root beer float
36. Cognac with a fat cigar- Although I prefer Armenac
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo- Bu tnever a great one, I still have time.
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk- My daughter Aveline drinks this instead of cow's milk.
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala- really good at the Himilayan House in Locust Point
48. Eel
49. Krispy Kreme original glazed doughnut- fresh and hot is best
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal- not a fan of the beef at McDonald's but unfortuantly I do like the chicken nuggets. I only let myself ge them about once a year.
56. Spaetzle
57. Dirty gin martini*- Robby makes a great martini
58. Beer above 8% ABV
59. Poutine- Can't wait to get back to Montreal
60. Carob chips
61. S’mores- I just made some last weekend with Peanut butter cups instead of chocolate while camping in PA.
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu- Robby loves it at the Korean resturant
77. Hostess Fruit Pie*
78. Snail- Too many in Paris
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef- Only the American Version never the realy stuff.
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab- I eat them whenever I can.
93. Rose harissa
94. Catfish
95. Mole poblano*
96. Bagel and lox
97. Lobster Thermidor
98. Polenta- I really want to learn how to make it the right way not the intant stuff.
99. Jamaican Blue Mountain coffee
100. Snake

Blueberry Jam Picked and Preserved by Renee

2008-08-11T11:25:00.014-04:00

Saturday was a beautiful day in Baltimore and since my hardworking husband was putting in overtime I took my daughter Aveline to a pick your own farm. We picked blackberries, blueberries, and over 20 pounds of peaches. By Sunday morning the blackberries were gone but I was determined to make the blueberries last so I made jam out of them. What a great idea because it intensified their flavor and I have preserved them in jars so they will last. As for the peaches, if I can hold back on eating all 20 pounds minus the two I have already consumed then they also might be giving me great happiness in January in the form of jam, chutney, preserves, or maybe ice cream thanks to my friend Coralie who has lent me her ice cream maker.

The blueberry jam could not be easier. I used 5 cups of cleaned and picked over blueberries to 3 cups of cane sugar. I mashed up the berries with my potato masher and cooked it all together on low heat for about an hour or until the mixture thickened.

Then using my new canning book I followed the instructions for cleaning the jars and lids, filled them with jam and sealed them in the hot water for about 20 mins. I am planning on doing this with some of the peaches and giving them away at Christmas.

Cook Book Club- Fish Without a Doubt: The Cook's Essential Companion

2008-06-29T21:05:00.007-04:00

The idea for this blog starting with my, as yet to be named, cook book club in Baltimore. I started this club last year with a few friends to cook and explore some of the many cook books that I a have wanted to try. The first book was Lee Brothers Southern Living Cook Book and a few rules were given. Each month the rotating host will pick a cookbook that the members are to cook out of. Each person is assigned a course to cook and they bring the ingredients to the host's house and we cook together, learning and making mistakes. I am going to put a list of the books that we have used up later. The pictures here are from June's cook book club Fish Without a Doubt by Rick Moonen which was also Gourmet magazine's book of the month.

Potato leek fish stew,, and the sangria drink that I made (maybe a little to strong).

Shrimp toasts, a first for me, wonderful.

Soft shell crabs! I love living in Maryland.

Ah! the $1 hot dog!

2008-06-29T21:00:00.002-04:00

Just a quick note on how great $1 baseball hot dogs are. With just a little mustard and the right seats at the stadium you can be perfectly happy whether your team wins or losses. (with the Orioles that is a toss up)

Corn and Wheat Berry Salad

2008-06-18T12:17:00.005-04:00

I made this great salad today taking a recipe from Raising the Salad Bar by Catherine Walters and tweaking it a little. I added some browned onions to give it a little savory bite and ground coriander to give it another dimension. Plus some fresh herbs from my garden and I think it's perfect! Enjoy.

Corn and Wheat Berry Salad

10 ears of fresh corn
1 cup wheat berries
1 red onion chopped

1 tbls fresh parsley chopped
1 tbls fresh lemon thyme chopped
1/4 cup olive oil
Zest and Juice of 1 lime
1 tsp. ground coriander
1 tsp. ground cumin
Salt and pepper

Shuck the corn place it in a large pot and cover it with water. Boil the corn until done about 5-10 mins. Remove the corn from the water and boil the wheat berries in the water until done about 30 mins. Remove the corn kernels from the cob and place in a bowl with the cooked and drained wheat berries.
Heat olive oil in the large pot and cook the onions on low until brown and sweet about 20 mins. Mix the onions, herbs, zest and juice of the lime, coriander, cumin and season with salt and pepper. Mixed well and serve either cold or warm.

Serves 4-6

Stuffed Zucchini Flowers

2008-06-16T08:05:00.006-04:00

You really can find some amazing things at the Farmer's Market. I discovered these beautiful zucchini flowers a few weeks ago. They are usually something you see on TV or in cookbooks but can rarely find so I didn't pass up the opportunity to make them. I used a few things I had in the fridge and was able to make this easy weekend lunch.

Stuffed Zucchini Flowers

2 cups fresh whole milk ricotta
1/2 cup grated parmesan cheese
5 thin slices prosciutto finely chopped
1 tbls. fresh mixed herbs copped
salt and pepper

10-12 baby zucchini with flowers
1/3 cup flour
1/3 cup cornstarch
1/2 cup sparkling water/ or club soda
Vegetable oil for frying

Fresh chives

Mix together the first five ingredients in a medium bowl. Using a small spoon stuff each flower with about 2 tbls. of the cheese mixture. Tie the end for the flowers closed using a fresh chive.

Heat the oil in a skillet until hot but not smoking. Meanwhile mix the flour, cornstarch, sparkling water and some salt and pepper to taste in another bowel. Let sit for 15 mins. Dip the flower end of the zucchini into the batter and fry in the oil until lightly brown.

Serves 2-4

Farmer's Market Education

2008-05-31T23:36:00.003-04:00

There are very few foods that I don't like. Until just recently asparagus was one of them. When I don't like a food I find it best to search out the best possible specimen and simply prepare it. This is what I did with the asparagus. I found some amazing asparagus at the Baltimore's Farmer's Market a few weeks ago and roasted them simply in the oven with good salt, olive oil, and pepper. The thinness and freshness of the asparagus made them taste sweet and crisp after roasting. Just wonderful. I went back this week and was happy to see that the same eastern shore farmers had more this week. They have two kinds one are long and thin and the other are shorter and fatter. I so far prefer the thin ones but I hope I will grow to love them all. I spoke with the farmer and explained my previous aversion to asparagus. He said that compost is the key to making them sweet. I asked him if I could take a picture and like a proud dad he inspected the pile and then smiled. I love a proud farmer!

My very first post

2008-05-30T08:45:00.003-04:00

Hello Readers,

This is a very exciting time for me. I have found this great medium to share my obsession with cooking, food and my love of life. This is my first blog and will be used as a practice to improve my writing and photography skills. I plan like many other blogs to contribute great personally tested recipes, cooking tools that I love, restaurant experiences, and beautiful pictures that will keep you coming back to see whats new. I hope to learn from other food blogs and perfect it. I want this site to be top on the list for beauty and trusted information. Thank you for reading, enjoy!

Renee