The Alchemist Chef

Empanadas de Pato a la Huancaina: Duck Empanadas with a Spicy Peruvian Sauce

2010-11-18T09:05:00.000-08:00

Last Friday I had two dear friends over for dinner. As Emily, Laura and I love Spanish, travel and good food, I thought it fitting to prepare empanadas for dinner. I'd recently purchased aji amarillo paste and was excited to try it out. Aji de gallina and papas a la huancaina are among my favorite Peruvian dishes, so I thought it would be a fun twist to try substituting duck for the traditional chicken. (For the purists out there, this is my version of the sauce).

For the Duck:

4 duck legs, thawed (or fresh!), rinsed well with water and patted dry with a paper towel.
S & P

Heat oven to 300.
Salt and pepper duck legs.
Place duck legs fat side down inside cooking dish.
Cook for 2 1/2-3 hours or until fat has melted into cooking dish.
Remove duck legs from cooking dish, place atop paper towels to drain some of the fat and let cool.
Remove duck meat and set aside.

For Aji/Huancaina Sauce:

1 diced onion
3 minced garlic cloves
4 tablespoons aji amarillo paste
2 cups chicken stock
3 slices stale white bread
1 cup whole milk
4 oz crumbled queso fresco
1 tablespoon butter or olive oil
1/2 teaspoon Paprika
1/2 teaspoon Turmeric
1/4 teaspoon Cumin
S&P to taste

Soak bread in milk. Mash up with a fork.
In large saute pan, heat up olive oil or butter over medium to medium-low heat.
Add onions and garlic and saute for 5 minutes, keeping an eye on it to make sure that the garlic
does not brown.
Add cumin, turmeric and paprika to mixture.
Add mashed bread/milk and aji amarillo to pan. Cook 5 minutes, stirring occasionally.
Add chicken stock and queso fresco to pan. Simmer 20 minutes.
Blend mixture until smooth. Return to heat and simmer additional 15-20 minutes.
Store sauce in refrigerator until serving.

For Empanadas:

10 empanada shells
4 oz chopped spinach
4 oz crumbled queso fresco
1 caramelized onion
Duck meat

To Make Empanadas:

Preheat oven to 400.
Roll out defrosted empanada shells and fill with duck meat, spinach, crumbled queso freso and caramelized onion mixture.
Fold over shells to make a half moon. Pinch shut with fingers and then press along seam with a fork to create indentations.
Cook about 20 minutes in oven until empanadas are golden.

Serve with heated huancaina sauce and a delicious Pisco Sour!

Rincon Limeño: A Bit of Peru in East Boston

2010-11-12T06:36:00.000-08:00

For one of my nurse practitioner clinical sites, I am in East Boston. Originally made up of five islands, East Boston was created when Bostonians filled in the spaces between the islands to form one large neighborhood. Eventually the island was connected to the mainland. The area has always been a mecca for immigrants, starting with Russian Jews and Italians, next came SE Asians and more recently, Central and South Americans. As a result, the neighborhood has exploded with Latin American flavor (and I couldn't be happier!) Rincon Limeño is one such restaurant. The owners have created a tiny refuge on Chelsea Street for those seeking tasty Peruvian cuisine.

When I think of Peruvian, gorgeous, juicy chicken comes to mind (no one makes better roasted chicken than they do). Pollo a la brasa is chicken cooked slowly over a charcoal grill or rotisserie, the meat is perfectly moist while the skin is kept nice and crisp.

I had the chance to sample Rincon Limeño's take on Peruvian cuisine recently. As a starter I enjoyed papas a la huancaina, roasted potatoes served atop lettuce in a thick, cheesy sauce. Black olives and a hard-boiled egg complete this dish. I know it sounds a bit odd served in this manner-but somehow, it really works! I like to think of it as Peru's very own, more delicious potato salad (is that sacrilegious to say?). Mine only thought is that I would love to try the potatoes served hot in the sauce. I think that some of the more subtle flavors of the huancaina sauce might become more pronounced if heated.

The chicken was happiness. I cannot think of a better way to put it! Juicy, tender, flavorful chicken is one of life's more simple pleasures. Rincon Limeño serves their's with french fries. I think I would perhaps enjoy it more with a side of yuca or potatoes and huanacaina and aji sauce. And of course, with a Pisco Sour!

We ordered alfajores, dulce de leche sandwiched between two butter cookies and dipped in powdered sugar for dessert. Mmm....guys, if you want to know how to impress your lady, surprise her a box of these, and you will have a very happy woman on your hands!

The best part of the meal was that the papas a la huancaina, 1/2 a roast chicken and side salad, and a box of about 12 alfajores were just 23 dollars, making this tiny Peruvian haven a very affordable dinner option!

After the meal, I popped into a nearby grocery store to check out the food options and picked up a bottle of aji amaraillo paste (yay!), choclo for toasting and a bottle of pisco! So expect a post detailing my adventures in cooking Peruvian cuisine in the nearish future :).

Myung Dong 1st Ave

2010-11-08T07:08:00.000-08:00

This past Saturday I finally checked out Myung Dong 1st Ave, a Korean restaurant that opened last year in Allston. The BF was in town (he is in NYC now for work) and we made plans to meet up with a dear friend of mine, Tali, and her boyfriend Brian.

Walking into Myung Dong, we were treated to a blast of what I assume to be Korean pop music. We were seated next to a large flat screen showing pop videos filled with adorable (or nausea-inducing) young singers dressed as cheerleaders, schoolgirls and the like. It is one of the odd-yet-completely-at-home touch you find in Asian restaurants in the area. It was filled mainly Asians, with a few other tables of young people (although as I get older, anyone younger than me suddenly qualifies as a "young person").

We ordered a pitcher of pear soju. It tastes like a fusing of pear nectar and a liquor, and was sweet and easy to sip, although technically one is supposed to drink the entire shot at once. For those unfamiliar with soju, wikipedia has a great summary of the etiquette required to drink soju in a group gathering (although according to the rules, it would be impossible to drink alone as one cannot fill their own glass).

The waiter brought out a variety of small complimentary dishes, including sauteed greens, fish cakes, kimchi and radishes.

We ordered a basket of mini dumplings to start. I had read some rave reviews about these little morsels, but found myself unimpressed with the fried pork and vegetable filled morsels. Great in idea, so-so in execution.

photo from: http://muze.exblog.jp/

I ordered bimbimbap for my main dish. To call it stir-fry would probably anger some, but the set up reminded me of that. Julienned vegetables were placed in a sizzling hot stone dish, surrounding a large scoop of white rice. Thinly sliced beef was placed atop the rice and an egg was broke over the top of the dish. I love, love when food is interactive. The egg came out sunny-side up but I was able to neatly flip it over to cook it to a little more than over easy. I used some chili-garlic sauce to give it a bit of a kick. The dish was simple, elegant, tasty but not too filling. Bimbimbap. Try saying it a few times; fun, isn't it?

Boston Happy Hours

2010-04-06T14:21:00.000-07:00

One of the things that I love about leaving Boston is finding a good happy hour deal. For some reason, back in the day, someone decided that outlawing discounted drinks would keep Bostonians proper (they also made parties hosted by a household of women illegal-too much like a brothel and banned Native Americans from entering the city until a few years ago, but I digress). Anyone who been around Fenway after a good Red Sox game probably noticed that that idea didn't pan out...but the law remains in place.

To make up for the lack in drink specials, restaurants offer cheap eats daily, ranging from deep-fried pub food to freshly shucked oysters. As a graduate student I need to take advantage of the deals, because let's face it, ramen just doesn't cut it anymore. It is also a good way for a family to go out for dinner without having to dip into their 401ks (it can get pricey eating out in Boston). The following list is just the beginning-several deals will be added daily, but I wanted to start with some favorites...check back for updates!

Estragon
700 Harrison Avenue (Washington St. at E. Brookline, Silver Line)
Boston, MA 02118-2631
(617) 266-0443

Estragon offers $1 tapas at the bar from 5:30-7pm Monday-Thursday. I am in love with their braised beef cheeks in Pedro Jimenez...they are falling apart tender..mmm.

KO Prime
90 Tremont Street
Boston, MA 02108-4101
(617) 772-0202

KO Prime has $5 dollar glasses of wine and martinis from 5-7pm and 9-11pm! During those times bar bites are priced at $2 or $5. They also offer $29.95 all-you-can-eat prime rib on Tuesdays and Wednesdays! Now, I don't eat enough to take advantage of this deal, but for those who do, hot damn that's a great deal for steak!

Lineage
242 Harvard Street (Coolidge Corner, or Harvard at Beacon St. on the 66)
Brookline, MA 02446-2904
(617) 232-0065

Lineage has $1 oysters at their bar from 5-7pm Monday-Friday. I believe that the owner's brother is a fisherman-you cannot get much fresher seafood than that! Take your significant oyster-loving other to Lineage for a dozen (or two)!

Minibar
51 Huntington Avenue (Copley)
Boston, MA 02116
Tel: (617) 424 - 8500

Minibar offers $2 mini Kobe burgers from 5-7pm Monday-Thursday.

Noir
1 Bennett Street
Cambridge, MA 02138-5707
(617) 661-8010

Noir's 5-4-3-2-1 happy hour menu runs from 5-7pm Monday-Thursday. Flatbreads, salads, sandwiches, snacks and sweets compromise this tasty deal.

Small Plates
JFK Street
Cambridge, MA 02138
(617) 441-0056

Sundays and Mondays from 5-6pm and Tuesdays-Saturdays from 4-6pm Small Plates offers a delectable selection of tapas, wines and wine cocktails for $5 each!

Tapeo
268 Newbury Street (Copley T stop)
Boston, MA 02116-2424
(617) 267-4799

Tapeo offers $5 tapas at their bar-a steal for items such as duck confit in a berry sauce or scallops in a saffron cream sauce.

Tremont 647
647 Tremont Street (Arlington T stop)
Boston, MA 02118-1201
(617) 266-4600

$2 tacos are offered Tuesday evenings, the selection changes weekly. The cheap tacos provide the perfect excuse to consume plenty of libations such as their pepper-infused XXX margaritas! (Just be sure to take the T or have a DD-lined up, they can pack a punch!)

Union Bar and Grill
1357 Washington Street
Boston, MA 02118
(617) 423-0555

Free bar bites weekdays 5:30-7 pm, $29.95 for 3 courses with a glass of wine from 5:30-6:30pm daily, a $9.95 prix fixe brunch all day Saturdays and 10-11 a.m. Sundays includes coffee, fresh squeezed juice, coffee cake and your choice of B52 French Toast, Smoked Salmon Scramble of Chef's Choice Omelet. Great deal, great food, great (or okay but very amusing) service. 'Nuff said.

Travel and Babies and Life, Oh My!

2010-03-23T14:55:00.000-07:00

BABIES! So this semester at school has been uber-busy and uber-exciting. I am just finishing up my pediatrics and maternity rotations. What is is about babies that make every woman a baby-loving, clock-ticking crazy lady? I find it impossible to hold a newborn and not feel immense love towards it (not in a creepy, I am going to take your baby way, but rather more of a oh my god, this is so amazing feeling).

Before the start of the semester I was able to go home to visit my family over the holidays, then visited my boyfriend's family in the Dominican Republic. I had already met most of them, but had not spent much time with his father or that side of the family. So Carlos, the caring boyfriend that he is, throws me in the front of their SUV with his serious-seeming, bad ass corporate lawyer father (I do not really have a concept of what that entails, it just sounds important, you know?) . Luckily, my fears abated when his father popped in the sound track to Mamma Mia and started singing.

Summing up the trip: lots of Spanish, saw a baseball/pelota game-go Escogido!-, went to Playa Rincon and played in the waves, saw a roasted whole pig, ate a lot and celebrated New Year's.

Then in February my friends Bethany and Tony got married. Zipped home (by that I mean flew) for a quick Valentine's weekend wedding. Saw friends, parents, ate some good Thai. (You can read more about that here.

Probably the most amazing group of women you could hope to know! I could tell you more, but I might start crying or sound annoying 'cuz I do tend to brag about my friends.

I also went to Las Vegas over my spring break! To answer your question, no I didn't get married! Although I am sad to say that I was unable to convince strangers to get married so that I may stand up at their wedding, nor did I meet high rollers while in a cute cocktail dress, blow on their dice only to have them win thousands and give me a $1,000 chip. Isn't that supposed to happen if you go to Vegas? So disappointing.

What could have been the perfect culinary trip turned into a random assortment of tacos, hot dogs....yeah, you get the picture. Went to the Hoover Dam (cue lots of corny jokes with "damn" as a some sort of adjective), saw Red Rock Canyon-beautiful, Madam Toussaint's wax museum, the Bellagio Fountains, the Great Salt Lake, played some slots, won some money, lost more money and had a romantically wonderful time.

On a scary ledge at Red Rock Canyon. Where we may have seen a squirrel eating another animal (what can I saw-it's the Wild Wild West).

Tacos in old Las Vegas-north of the strip.

Unbelievably done-up midnight snacks at Pink's Hot Dogs outside of Planet Hollywood Las Vegas.

And that pretty much sums up the last three months :)

A Few of My Favorite Things: Clear Flour Bread Bakery

2010-03-19T00:00:00.000-07:00

My first installment of "A Few of My Favorite Things" is a place near and dear to me. Clear Flour Bread is located just out of Coolidge Corner and has a stand at the Coolidge Farmer's Market during the summer/fall months.

While I have tried a number of their items, their ciabatta holds a special place in my heart. I adore a good, crusty bread-and for 2.50 a loaf, this is a steal!

So you have this great bread, now what? You can purchase a good cheese and have a wine and cheese night, slice the length-wise (between the top & bottom flat ends) forming the perfect sandwich bread or slice the loaf in half and stuff each have with your favorite fixins' and stick in the oven or panini press for a crunchy delight!

In addition to bread, they often sell croissants, cookies, scones, tarts, cakes, cheese from a local farm and a ton of other items! (Go there yourself to see the full selection, or check them out online to see their daily offerings).

They are located at 178 Thorndike Street, off the Packard's Corner stop on the "B" line, Coolidge Corner on the "C" or at Coolidge Road if taking the 66. Those lucky enough to have a car, I envy you and suggest you look up driving directions (written in an envious tone).

Store hours are 8-8 M-F and 9-7 on the weekends.

Bertolli Four Cheese Rosa and Arrabbiata

2010-03-13T20:07:00.000-08:00

Last week, as part of Foodbuzz's Tastemaker program, I received 2 new complimentary Bertolli sauces, Arrabbiata and Four Cheese Rosa. The sauce's were packaged in a fancy schmancy black box that evokes a high end liquor container.

I had recently discovered Bertolli's pasta sauces, having purchased the Cabernet as well as the Roasted Garlic and Olive Oil varieties of Marinara, so I was psyched to try out some new flavors.

I decided to serve the 4 Cheese Rosa with Barilla Plus Pasta (one of my new favorite items-I am totally into the idea of adding Omega 3's to my favorite foods) and sauteed and chopped broccoli rabe with garlic. The bitter green was balanced nicely by the salty, sweet and creamy cheese sauce. I ended up eating the sauce for each subsequent lunch until I ran out.

I have not tried the Arrabbiata yet, but plan to serve it with grilled shrimp over linguine-I'll let you know how it is!

Cheers,

Caitlin

Quinoa with Charred Vegetables and Queso Fresco

2010-02-26T15:34:00.000-08:00

Some days the sun just seems to shine brighter-you know, the days where everything seems to go your way, you fit into your skinny jeans and your heart seems to swell with happiness. Last Saturday was one of those days for me. I was in the midst of a 3 exam, 2 paper and 1 presentation week at nursing school, but I got up early, cleaned my room, went for a massage and saw Shutter Island with Carlos (highly recommend this film!!) and cooked dinner.

I decided to make quinoa with charred zucchini, bell peppers, queso fresco and a smoky-spicy tomato sauce. I couldn't have been more pleased with the results-healthy, refreshing and simple to prepare.

To Make:
1 cup quinoa
2 cups low-sodium chicken broth (use vegetable stock to make this a vegetarian dish!)
1 quart whole milk
2 limes
3 bell peppers (I used 1 red, 1 orange and 1 yellow)
2 small zucchini
1 14 oz can of diced tomatoes with diced chiles
1/4 teaspoon cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder
1 small diced tomatillo
4 cloves minced garlic
1 small diced onion
4 tablespoons olive oil
Salt

Heat up milk in heavy sauce pan over medium heat until steaming, but not quite simmering. Add juice of 1 lime and stir as milk curdles. Turn heat to low and let cook additional 10 minutes, stirring occasionally. Remove from heat, add salt and let sit 20 minutes.

As milk is cooking, heat up 2 tablespoons olive oil in saute pan over medium-high heat. Add onions, tomatillos and garlic and turn to medium. Stir constantly until you are sure that the garlic is not browning (if it is, remove from heat and let cool for a minute). Cook about 5 minutes until onions become translucent.

Add spices and cook 1 minute until fragrant.

Stir into tomatoes/chiles into mixture and cook 25-30 minutes, stirring occasionally.

Pour milk over a cheesecloth-lined colander. If you do not cheesecloth, a very fine strainer will do. Once liquid has mostly drained, form curds into a ball and twist cheesecloth over the ball so that the pressure from twisting causes excess liquid to drain. Hang over sink or a bowl for 2 hours so that cheese may dry out.

Slice bell peppers and zucchini lengthwise into small strips.

Heat up remaining olive oil in a cast-iron grilling pan over medium-high heat. Add bell peppers and zucchini (you will probably need to do this in 2-3 batches) and cook until lightly charred, adding extra olive oil if necessary. Remove from heat.

Heat up quinoa and broth over high heat. When it begins to simmer, turn heat down to medium-low and cover. Cook 20 minutes, stirring a few times to fluff quinoa.

Serve quinoa with vegetables, cheese and spicy tomato sauce to taste.

True Thai

2010-02-16T14:56:00.000-08:00

While in Minnesota for my friend Bethany's wedding (congrats Beth & Tony!) I met up with some friends for dinner. My mother's friend Nancy is a nurse, and one of her coworkers happens to own a Thai restaurant-she pretty much is living my dream! Nursing and a restaurant-ambitious, yes, but it CAN be done :)

Being a group of 6 plus one adorable 1 year old, it took us awhile to decide what to order, so we started with some appetizers.

(adorable 1 year old ->)

The best of the 4 ordered was definitely the corn cakes, served with a sweet-spicy-savory dipping sauce. The corn cakes were crispy on the outside and steaming inside.

For my main dish I decided to go my usual route; order something with lots of vegetables (I enjoy eating vegetables but find myself less motivated to eat them if I have to prepare them!). I settled on a wok-fried 7 vegetable medley with a savory brown sauce and tofu. The vegetables were lightly steamed, and the sauce flavorful but a little safer than I prefer. The dish was not at all greasy, which is something that drives me crazy about some Thai restaurants.

Anna, the super nurse-restauranteur was kind enough to send us out a couple of entrees to try.
The first was a spicy red curry, rich in coconut flavor with shrimp and kabocha squash. Although I tend to shy away from curries (I love them, but I have spice intolerances/allergies) but once in awhile will risk my health to try a particularly tempting one. This squash is awesome. And strange! I expected a summer/zucchini squash but this definitely would fall into our winter squash variety! It complimented the creamy coconut and fiery curry nicely. The second dish was a slow roasted Minnesota duck in a sweet, sour, salty chili reduction sauce. At this point I become very glad to have a mild entree! The duck was perfectly roasted, very moist and tender. The fire from the chilies cut through the sweet duck fat. I love love love this dish. If you are in Minneapolis, or even have a long layover there, I highly recommend ordering the roast duck, you will not be disappointed!!

My friend Andrea ordered dessert as her entree, having apparently had Thai for lunch (oops). Creamy coconut ice cream had flecks of real coconut and bananas were lightly battered (I believe) and deep fried. Bittersweet chocolate sauce was drizzled over both. Oh my freaking god, this is so mouth-watering awe-inspiring delicious. Period. I hope that I can find something similar in Boston.

After 4 appetizers for the table and entrees the bill came out to about 14 dollars each, with enough food left over for another meal. The food was amazing, the waiter sweet if a little inexperienced and the bill quite reasonable. True Thai is located at 2627 East Franklin Avenue in Minneapolis.

Also-there is an option to purchase curry sauce at the restaurant to use at home! I love that-I think it makes the food much more accessible to people who cannot afford to eat out as often.

*photos are from the restaurant's website www.truethai.com

Rosemary, Parmesan and Cracked Pepper Crackers

2009-12-23T11:07:00.000-08:00

I don't know why I do not make crackers all of the time. They are ridiculously cheap and easy to make, taste way better than the store bought kind and are totally fun for a get together, holiday or otherwise. Flour, water, olive oil and salt make up the basic ingredients for crackers. You can use your imagination and create a normal Parmesan cracker or chop up some hot peppers, toss them in spices and cheddar cheese for a fiery Southwestern version. The best part is, they are pretty much foolproof. I made some basic Parmesan, rosemary and cracked pepper crackers this morning in anticipation of Christmas Eve.

To Make Crackers:
1 1/2 cup white flour
1/4 cup rye flour
1/4 cup whole wheat flour
1 teaspoon sea salt
3 tablespoons EVOO
2/3 cup warm water

Preheat oven to 400.

Sift together flours and salt.

Whisk water with olive oil and slowly pour into flour mixture, stirring as you do so.

Stir dough until the mixture is fairly uniform.

Divide dough into 2 lumps.

Grease 2 cookie sheets, then roll out 1 portion dough over each cookie sheet, pulling the ends to cover the entire sheet.

Use a knife or pizza cutter to slice your crackers, mine were a bit haphazard today out of impatience, but those who desire may create beautiful uniform crackers.

Cook for 20-25 minutes...depending on how thin your crackers are, they may be done in 20 minutes...thicker crackers may take up to 30 minutes.

Remove crackers from oven once they become golden, place on platter and let cool before eating.

Carne Mechada

2009-12-13T10:32:00.000-08:00

Carne Mechada is a kinder, more easygoing relative of Ropa Vieja. Less ingredients equate less chopping and less active cooking time. I love this dish. Tender, shredded beef, sauteed red bell pepper and smoky paprika make my mouth water before sinking my teeth into the dish. I had some as stew last night with avocado, limes and Cuban black beans with rice but today, it's all about the empanadas. What is it about food that you can pick up that is so appealing?

To Make Carne Mechada:
1 lb flank steak, cut into 4 pieces
3 Vidalia diced onions
Enough beef broth to cover meat pieces
1 red bell pepper, sliced into thin strips
4 cloves minced garlic
3 tablespoons olive oil
1 tablespoon tomato paste or 2 diced tomatoes
Paprika, to taste
Salt
Pepper

In large stew pot, add meat, beef broth and 1 diced onion (making sure broth covers meat). Bring to a simmer and let cook 2 hours at this heat.

Remove pieces of meat from the broth (reserve for use later) and let them cool on a plate. When cool enough to handle, shred the chunks into thin strips using your fingers or a fork (I like doing it with my hands, easier to remove fat, etc).

Heat up olive oil in a clean stew pot. Add bell pepper, onion and garlic. Let cook 5-7 minutes until translucent. Sprinkle with 1/2 teaspoon paprika. Add tomato sauce and 1 cup reserved broth, let simmer about 15 minutes.

Add shredded beef and enough reserved broth to ensure the mixture is covered. Bring to a simmer, cover the pot and stir every 10 minutes or so to prevent the stew from sticking. The covered pot should just barely be boiling (to avoid drying out the meat). Cook an additional hour at this temperature.

Serve with rice, black beans, and a fried sweet plantain for pabellon criollo, Venezuela's national dish, by itself as a hearty stew, or in empanadas! You will love it any of these ways-it's just that delicious.

I'm Dreaming of a White Christmas Hot Chocolate

2009-12-10T07:45:00.000-08:00

My parents bought me an amazing milk frother in Italy this fall (for those who don't have parents in Italy to buy them a frother, see the end of this post). As a result, I have become a highly caffeinated version of myself-and those who know me, know I don't lack in energy! To calm my heart and allow me to fall asleep from time to time, I used my frother to update my favorite Christmas hot chocolate.

To make 4 mugs of hot chocolate:

1/4 cup crushed peppermint candies (or 1/2 teaspoon peppermint extract and 1-2 drops of red food coloring)
4 cups whole milk

1 cup skim milk
10 ounces good quality white chocolate (if preferred, dark is perfectly fine-Godiva, Ghiradelli or Lake Champlain are nice choices if you are feeling indulgent!)
1/2 teaspoon peppermint extract
Red sprinkles to garnish

Chop up chocolate. In medium saucepan, bring milk to simmer and whisk in chocolate pieces until smooth. Mix in peppermint extract. Remove from heat.

While cocoa is heating, microwave 1 cup skim milk for 2 minutes, until very hot. Pour into milk frother, go nuts, and then fold in crushed peppermint candies.

Pour cocoa into 4 large mugs (a ladle helps here). Spoon milk foam over each mug. Garnish with red and pink sprinkles.

*Add Bailey's, Godiva Liqueur or Peppermint Schnapps for a grown-up version of this cocoa!

Chacarero

2009-12-04T13:22:00.001-08:00

Green beans on a sandwich? When my friend Laura first told me about Chacarero, I was a wee bit skeptical that it would taste good-in fact I think I wrinkled my nose and tried not to voice my disbelief. (I am not very good at hiding what I think...I may not always voice my opinions, but, as they say, a picture is worth a thousand worlds and my facial expressions make quite the picture).

Strangely enough, the end result of this sandwich is more than the sum of its parts (or something clever like that). The round bun is a traditional Chilean bread, I actually ate it daily during my visit to Chimbarongo, a small town outside of Santiago.

You can choose steak, chicken or both for your sandwich. Atop the meat is melted Muenster cheese, slices of tomato and green beans. The employees will warn you that their mojo sauce is very spicy, but don't let that scare you away, the cool avocado spread balances its heat.

Chacarero started out as an outside sandwich stand in Downtown Xing, but its immense popularity required a storefront, where lines run out the door and down the block during a busy lunch hour, but you rarely wait over ten minutes to get your food. Chacarero is a well-oiled machine, having perfected a handful of items and turning out a consistent product.

Chacarero is located at 101 Arch Street in Downtown Crossing, Boston.

Sandwiches are 7-8 dollars and enormous.

Marinated Olives

2009-12-02T14:38:00.000-08:00

So the holidays are coming...very soon! These olives are simple to make and you can customize them according to your tastes. They make a very nice "thank you" gift for the teacher/employer/person you appreciate, and are the perfect snack to put out for guests. Here, I have a recipe for both citrusy green and herbed black olives.

Lemon-Garlic Green Olives:
1 1/2 cups green Greek olives in brine, liquid drained
Juice of 1 lemon
Lemon rind strips, white bitter pith removed
1/3 cup garlic infused olive oil

Citrus Herbed Olives:
1 1/2 cup good quality black olives, liquid drained
1 sprig fresh rosemary
4 strips of orange rind, white pith removed
1/4 teaspoon crushed red pepper
1/3 cup olive oil

Combine ingredients for each olive mixture in a mason jar. Seal tightly and wrap a decorative ribbon around lid. Make a fun holiday label for your jar. Refrigerate overnight before enjoying the olives!

Foodbuzz 24, 24, 24: O Ya: Haute Japanese Cuisine

2009-11-28T07:50:00.000-08:00

Some people in life simply eat to live. Others live to eat. Diners at O Ya definitely fit the latter category. Nestled into a former fire station, this Japanese gem has shook up the dining scene in Boston. Frank Bruni's reviewed O Ya as the NYTimes's 2008 Best New Restaurant in the United States, quite an accomplishment for a charming, unassuming restaurant in Boston's Leather District. We arrived for our 9pm reservation a few minutes tardy and were promptly shown to our seats at the chefs' counter.

Like any good foodie, I had spent a few hours pouring over O Ya's menu, as well as reviews on Yelp, Citysearch and numerous publications. Ordering your courses is a significant investment; each course costs between $8 and $38-thus, not a decision to be taken lightly.

The menu is divided up into user-friendly categories; nigiri, sashimi, vegetable, pork, wagyu beef, poulet rouge chicken, truffles & eggs, other stuff, something crunchy in it, salad and soup. Although I would have loved to get items from each category, I couldn't bring myself to order soup&salad at such an inventive place.

Tamago Omelet Roll with Dashi Sauce, Burgundy Truffles, Robiola and Chives

Tamago is a sweet egg omelet. Here, chefs at O Ya prepare it with burgundy truffles, a light and delicate truffle. They are typically served raw and shaved over dishes as a finishing garnish. Dashi is a broth made from bonito flakes-a deep cold water fish, usually skip jack tuna. Robiola cheese is soft, creamy and aromatic. The tamago was a sweet, earthy bite with a savory aftertaste left in your mouth from the dashi.

Shrimp Tempura with a Bacon-Truffle Emulsion, Chive Oil

Tempura is deep fried vegetable or seafood, which is commonly eaten in Japan. An emulsion of truffle and bacon is made by mixing two substances that normally would not go together, such as fat and water, and mixed together until they become viscous, forming an emulsion. The tempura were perfectly crunchy upon biting into them, the bacon-truffle emulsion was delicious-I could eat an entire platter of the tempura, sadly, 2 shrimp were all I experienced.

Peruvian-Style Toro Tuna Tataki with an Aji Panca Sauce and Cilantro Pesto

Toro is an incredibly tender cut from the tuna's belly. In tataki, the outside of the fish is seared (in our case, with a creme brulee torch) for just a few seconds. Aji is a hot chili pepper from Peru. The aji panca sauce was smoky but unfortunately overpowered the fish.

Tea-Brined Fried Pork Ribs with Hot Sesame Oil, Honey, Scallions

The chefs at O YA first brine these ribs in tea, then fry them, resulting in tender, moist and succulent bit of heaven. With a gentle poke of a chopstick the rib meat fell off the bone. Honey enhances the sweetness of the pork fat and spicy sesame oil complements the meat's richness. This was by far my favorite dish of the night. I could have eaten this meat candy all night long. I think my boyfriend caught my longing gazes (at the ribs, not him!) and offered me up some of his...good boyfriend!

Fried Kumamoto Oysters with Yuzu Kosho Aioli and Squid Ink Bubbles

I have gone through most of my life thinking that I didn't like oysters. Big mistake-turns out, I love fried oysters. The Kumamoto oyster tasted mildly fruity, has a rich, buttery texture and a slight mineral finish. A squid ink foam bubble covered the oyster; below was yuzu kosho-a combination of yuzu, a sour Japanese citrus fruit, and red or green chili peppers and salt, all over nori-wrapped sushi rice. It was a playful bite of crunchy, sweet and salty oyster, foamy squid ink and sour-spicy sauce. It was the kind of bite that makes you go, hmmm, afterwards while your brain deconstructs what just happened.

House Smoked Wagyu with Yuzu Soy

Wagyu refers to several breeds of cattle that are genetically predisposed to yummy-ness-that is, to intense marbling and a high percentage of unsaturated fat (some would argue that actually makes it healthier for you than a typical piece o' meat). It has enhanced tenderness, flavor and juiciness. The smoky beef was velvety, it melted in my mouth like a foie gras. The yuzu soy cut through the fattiness with just a hint of sour. I would definitely come back and try the other wagyu offerings-such as their petit loin with potato confit, sea salt and truffle oil, mmm...

Venison Tataki with Porcini Crema and Ponzu Oil

Venison was thinly sliced and briefly torched, then drizzled with ponzu oil, porcini crema and topped off with microgreens. Ponzu is a sour sauce made of Japanese citrus, soy sauce, vinegar, mirin and dashi. The venison's flavor was mild-not gamey at all, which was my fear, and tender. I felt somewhat underwhelmed, having mentally prepared for a strong flavor; I think that a second try would leave me with a more definitive decision about this dish.

Kyoto Style Enoki Mushrooms with Garlic and Soy

Enoki mushrooms have a mild, delightful flavor and a crunchy texture...and they remind me of spaghetti...or possibly a cute little cuttlefish (now picture a cuttlefish swimming through the ocean....adorable, isn't it?)

Wild Bluefin Maguro Tuna with Soy Braised Garlic and Micro Greens

A mature bluefin tuna can outweigh a pony! That, I certainly did not know before some research. At O Ya, micro is huge. I saw on numerous plates the smallest possible version of a salad I can think of atop various nigiri and sashimi dishes. Supposedly they are much more intensely flavored than normal salad greens-plus they fit much better atop sashimi ;)

Shrimp Sashimi with Golden Caviar...I think!

I didn't eat this dish-it appeared as we were waiting for our last dish, but my what a beauty! I was blown away by the intricate presentation of the dishes at O Ya-every morsel deliberated placed for maximum flavor and visual appeal. Golden caviar garnishes what I believe to be shrimp...anyone out there want to venture a guess at to this little fella's origin?

An hour and a half later, as we finished our meal, not a single table had left, nor had they attempted to acquire their checks. They seemed completely won over by O Ya. After some serious thought, I would declare that I too could fall in love with these small bites with big taste...if I could somehow find a sugar daddy or otherwise wealthy benefactor to pay for the bill (O Ya...oh boy, you are pricey!).

Leftover Turkey, Cranberries and Cheese Panini

2009-11-27T11:59:00.001-08:00

I hope that your Thanksgivings went smoothly, tasted delicious and were joyous. Mine went fairly well...mole sauce turned out pretty amazing...if I say so myself (which I do), turkey looks really dark but that is just a little mole, desserts were lovely, zucchini cornbread was savory and a delight. Pretty calm on my end...the way I like most holidays. A safe and happy get together...unlike Tiger Woods. Did anyone else find it odd that he run into a fire hydrant. And then a tree...pulling into (out of?) his driveway? And the police say that alcohol was not a factor. Frankly, I'd feel better if it were a factor-if that is how Tiger drives...I'd feel safe with my 90 year old grandmother behind the wheel! But, I do digress...anyways, here is a simple and elegant way to use up your Thanksgiving leftovers.

To Make 4 Sandwiches:
1/2 lb shredded turkey
Cranberry sauce
4 ounces good quality aged cheddar, such as Dubliner
OR: Brie
OR: fresh goat cheese
1/2 cup baby spinach
8 slices bread
Butter

This sandwich can be eaten cold, but I prefer to use my George Foreman and create nice panini.

Butter 1 side of each slice of bread (these will be the outsides of the panini).

Place cheddar cheese over bread, with turkey and spinach.

Grill until cheese melts and bread develops golden lines from the grill.

Remove from grill and open sandwich. Spread cranberry sauce over the side of sandwich opposite from melted cheese.

Cut panini diagonally into fourths. Serve with a crisp, dry white and a side salad.

Pumpkin Mousse

2009-11-24T18:47:00.000-08:00

For Pumpkin Mousse:

2 cups roasted pumpkin
1/2 cup maple syrup
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1 envelope Knox gelatin
1 cup whipping cream
1/4 cup sour cream

Pulse pumpkin flesh in blender with maple syrup, cinnamon and ginger.

Sprinkle gelatin over 1 tablespoon whipping cream and let sit 5 minutes.

Beat whipping cream until peaks form.

Heat up gelatin mixture in pan of water over medium heat until dissolved. Pour into blender and pulse with pumpkin.

Add whipping cream to blender. Pulse until just combined.

Spoon pumpkin-whipped cream mixture into reserved pumpkin shell.

Refrigerate overnight. Serve in ice cream dishes alone or with crumbled gingersnap cookies on top.

Cranberry-Applesauce with Candied Ginger

2009-11-23T19:06:00.000-08:00

For Cran-Applesauce:
1 12 oz bag cranberries
1 lb apples, cored, peeled and chopped
1 cup sugar (taste, and add more if necessary)
1 cup apple cider
2 teaspoons grated lemon peel
1 cinnamon stick
1/3 cup (about 2 ounces) minced crystallized ginger

Combine apples, cranberries, sugar, apple cider, cinnamon stick, and lemon zest in medium sauce pot.

Cook over medium heat for about 15-20 minutes until apples have softened and cranberries burst open, stirring frequently.

Discard the cinnamon stick & add more sugar to taste if too tart. Stir in chopped candied ginger.

Mashed Sweet Potatoes

2009-11-22T13:32:00.000-08:00

For Mashed Sweet Potatoes:
4 medium sweet potatoes, peeled and cut into 2-inch chunks
1/4 cup evaporated skim milk
1/4 cup low sodium chicken stock
1 tablespoon maple syrup (optional)
1/8 teaspoon cinnamon
Pepper to taste

Cook sweet potatoes in boiling water until tender. Let cool slightly; peel. Mash to desired consistency with maple syrup, cinnamon, milk and chicken stock. Add pepper if you like.

Serve with Turkey with Cashew-Mole. Drizzle some extra mole sauce over potatoes for a sweet and spicy combination.

Ginger Panna Cotta with Cranberry-Blood Orange Sauce

2009-11-21T12:11:00.000-08:00

Why have cranberries as your dinner side when you can dress them up a little bit for a fun and spicy dessert? Evaporated milk, lite cream and yogurt lighten up this creamy Italian classic while maintaining the rich flavor that makes panna cotta so irresistible.

For Panna Cotta:
1 1/2 cups evaporated milk
1/2 cup lite cream
1 teaspoon vanilla extract
2 teaspoons unflavored gelatin
1/3 cup sugar
1 cup lowfat Greek vanilla yogurt
1 teaspoon grated ginger, juice reserved

Mix milk (minus 1 tablespoon that you need to save) and cream in saucepan. Add grated ginger. Bring to simmer. Remove from heat. Cover; let steep (cover) 30 minutes. Strain to remove ginger.

Sprinkle gelatin over ginger juice/reserved tablespoon milk. Let stand until gelatin softens, about 10 minutes. Stir sugar and gelatin mixture into milk mixture. Stir over low heat until sugar and gelatin dissolves. Remove immediately from heat. Whisk in vanilla yogurt. Divide among ramekins. Cover; chill until set. It typically needs at least 5 hours to set.

For Cranberry-Blood Orange Sauce:
12 oz fresh or unthawed frozen cranberries
1 cup honey or light brown sugar
Juice from 2 blood oranges, about 1 cup

Use a peeler to remove 2 large strips (about 4 inches long) from 1 orange. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Chop zest very finely and transfer to a bowl.

In a saucepan bring to a boil juice and sugar/honey, stirring to dissolve sugar. Add cranberries, return to a boil. Simmer for 10-25 minutes or until cranberries burst. Taste for sweetness, add extra sweetener if needed.

Remove from heat and stir in chopped zest. Refrigerate until serving.

Run small knife around panna cotta. Place bottoms of ramekins in bowl of hot water briefly to loosen them. Place plate atop ramekin. Hold plate and ramekin together and flip gently to removed panna cotta.

Serve with a generous helping of Cranberry-Blood Orange Sauce

Turkey with Cashew-Mole Sauce

2009-11-21T07:56:00.000-08:00

This mole sauce takes a bit of effort, but it can be made a few days ahead, on Monday, if you are making it for Thanksgiving. If you cannot eat nuts or prefer to leave them out, that's okay-mole sauce varies by each cook's personal preferences and by ingredients available regionally.

For Mole:
2 medium dried ancho chiles, seeded and membranes removed
3-4 cups low sodium chicken broth
2 chipotles in adobo, seeded and diced
4 heads garlic, minced
1 onion, diced
3 tablespoons olive oil
1 14 oz can diced tomatoes
1 large ripe (black) plantain, cooked
3/4 cup dry roasted, unsalted cashews
1 tablespoon sesame seeds
1 tablespoon roasted peanuts
1/2 teaspoon cinnamon
1/4 teaspoon paprika
1/2 teaspoon dried oregano
3/4 teaspoon cumin
3-4 squares dark chocolate
Freshly ground pepper to taste

Heat a medium skillet over medium-high heat and toast the dried chiles until they begin to change color, 15 seconds/side. DO NOT burn them, that will make your mole taste bitter. (If nervous about the skillet heat, my advice is to start at a lower temp and go slow, testing with 1 chile and having an extra 0n hand...chances are you would buy a bag of them anyways, and the comfort of knowing one mistake will not doom the dish is worth it, trust me!)

Tranfer toasted chiles to a large pot and add 1 cup broth and bring to a simmer. Cook about 20-25 minutes this way to rehydrate the chiles, stirring occasionally. Strain liquid and reserve. Chop chiles.

Heat up 1 tablespoon olive oil over medium high heat in large saute pan. Add onions and garlic, stirring occasionally so that garlic does not burn (if browning, take pan off burner, turn heat to medium and return pan to burner 1 minute later). Cook 5-7 minutes, until onion is tender. Add tomatoes and bring to a simmer, stirring occasionally. Let cook 15 minutes.

Pour the mixture into a blender or food processor along with the cooked plantains, cashews, sesame seeds, peanuts, bread, drained chipotles and spices. Add 1 1/2 cups broth and blend until smooth. Stop blending to stir occasionally and add extra chicken broth if needed to make this smooth. Press the mixture through a sieve into a bowl.

In large sauce pot, heat remaining 2 tablespoons olive oil over medium high heat. Add tomato-chile sauce and bring to a simmer for 10 minutes (you will probably need to turn heat to medium-low at this point). Melt chocolate squares into sauce (use 4 for a stronger chocolate flavor). Simmer for 35-45 minutes, stirring regularly. If sauce thickens too much, add extra chicken broth to thin to desired consistency.

For Turkey:
1 12 lb turkey (defrost in refrigerator 2-3 of days in advance
1 cup mole
2 teaspoons salt
2 teaspoons freshly ground black pepper
3 tablespoons melted unsalted butter
2 cups chicken stock

Remove neck/any gizzards or random parts that come with turkey. Rinse turkey and pat dry. Sprinkle inside and out with salt and pepper and transfer to roasting pan. Spread 3/4 cup mole sauce over skin and 1/2 inside turkey cavity. Cover turkey with plastic wrap and refrigerate overnight (you can do this a few hours before cooking, but who wants to get up that early?).

Arrange oven rack in lowest position and preheat oven to 450°F. Add stuffing to turkey cavity, if using. Baste turkey with a little butter and tuck wings under breasts and tie together legs if using twine. Place in large baking dish.

Roast turkey 15 minutes. Reduce heat to 350°F, cover turkey loosely with foil, and continue roasting 45 minutes more. Remove foil, add 1/4 cup stock to pan, and continue to roast, basting with pan juices every 30 minutes, 1 1/2 hours more.

Increase oven temperature to 450°F, rotate turkey pan 180° in oven to ensure even cooking, and add 1/4 cup stock to pan.

Roast turkey, basting occasionally until a instant-read thermometer inserted in thickest part of thigh (do not touch the bone!) registers 170°F, about 1 to 1 1/2 hours.

Remove turkey from oven and insert instant-read thermometer into middle of stuffing. If temperature does not register 170, remove stuffing from bird, place turkey back in backing dish and put stuffing in cooking dish and continue roasting until both are at the required temperature.

Let turkey rest 20-30 minutes before carving. Heat remaining mole sauce and put in a gravy dish.

Serve slices of turkey alongside mashed sweet potatoes and stuffing. Drizzle plate with mole.

Happy Eating!

Note: a stuffed 12 lb turkey will probably take 3 1/2-4 hours to cook, if not using stuffing, expect a total cooking time closer to 3 hours.

A Happy Thanksgiving without Looking Like a Turkey

2009-11-20T13:11:00.000-08:00

The Holidays. A time filled with the joy and pain of seeing relatives, spending too much money and buying wonderful, thoughtful presents and eating and drinking way too much. Is there any wonder that a top New Year's Eve resolution is to lose weight? Not really. But it is possible to eat a delicious meal and maintain a healthy eating pattern (I know, it sounds boring and like no fun, but I have faith that you can do it!). Why am I so focused on healthy eating? Maybe it is because during nursing school a block of cheese seems like a reasonable breakfast choice. Or maybe it is going to my school gym and seeing all the perky, pretty young college students (just to be clear, I am not the "all cute and chipper working out student"); either way, I feel compelled to at least try to live a bit healthier.

Last year I actually had a Dominican feast for Thanksgiving. You can read about that (mis)adventure here and here. I realized as I was falling asleep, that for the first time in my life, I hadn't eaten myself to the point of nausea. Carb coma? Nope. Meat sweats? None. Vague chest pain that should concern me more but I helped myself to the wine to help myself deal my family (just kidding, I love you guys)? Not a single palpitation! It occurred to me that maybe I didn't need to eat and eat and eat to enjoy myself on Thanksgiving and Christmas. In addition to physical exertion (shoveling snow off the walk), emotional strain (arguing with relatives) and exposure to cold (November weather in much of the country), eating a big meal temporarily strains your heart. People have heart attacks on Thanksgiving. The weekend before Thanksgiving, at one hospital there were so many critically ill patients that doctors ran out of a key heart-pumping machine and had to rent two extras

Tomorrow I will post a healthy turkey main course, as well as a homemade cranberry dish that puts the cylindrical cranberry sauce to shame.

From WHfoods:

"Turkey is a very good source of protein, providing 65.1% of the DV in a four ounce portion. Along with protein, turkey is a very good source of selenium. In addition, it is a good source of niacin, vitamin B6 and phosphorus.

Cranberries are an excellent source of vitamin C, a very good source of dietary fiber, and a good source of manganese and vitamin K."

Sunday I will post healthy and delicious recipes for mashed potatoes and a fun alternative to traditional stuffing.

"Potatoes are a very good source of vitamin C. They are also a good source of vitamin B6, copper, potassium, manganese, and dietary fiber.

Check back Tuesday to find out so-delicious-they-must-be-bad-for-you ideas for your perfect dessert.

What do you think guys, is it possible to enjoy a healthy Thanksgiving? What do you do to make the holidays a bit healthier?

Shrimp Milanese with Lemon Cream Sauce

2009-11-19T08:13:00.000-08:00

After looking at my credit and debit card history, and the amount of food in my kitchen/fridge I have determined that I spend way too much money on groceries for 1 person! So the idea is I will buy only fresh items like veggies or milk that complete recipes that can be made from ingredients that I already have. Sounds good, right? Of course, the first recipes will definitely be the easiest..let's see how this works 3 weeks from now! My first idea: shrimp that has been in my freezer for...um...a while, Parmesan , frozen spinach and zucchini I got at Trader Joe' last week. The recipe: Parmesan-crusted shrimp over pasta with a creamy lemon sauce, and some vegetables thrown in for good measure (and better nutrition).

For Lemon Cream Pasta:
2 tablespoons olive oil
1/2 onion, diced finely
3 garlic cloves, minced
1/2 cup cream
1 1/2 cups low sodium chicken stock
1/2 lemon, juiced
1 teaspoon lemon zest
1/2 cup frozen spinach, defrosted and drained in colander over sink
2 small zucchini, sliced horizonally into thin slices
1/4 cup Parmesan cheese
1 box cooked pasta-linguine, angel hair, tagliatelle, fettuccine...

For Parmesan-Crusted Shrimp:
1 lb large shrimp, deveined & shells removed

1/3 cup plain dry bread crumbs
1/3 cup shredded Parmesan cheese

1/8 teaspoon ground black pepper
Sprinkle of dried basil and dried parsley
2 tablespoons butter

To Make Lemon Cream Pasta:
Heat olive oil in large saute pan over medium high heat. Add onion and garlic and saute for about 3 minutes, turning heat down to medium after adding, and stirring often to ensure they do not stick to pan and burn.

Add zucchini and saute for a minute on each side. Add in lemon juice, lemon zest and chicken stock. Whisk together and allow it to come to a boil then reduce heat. Simmer about 15 minutes; it should thicken up a bit at this point.

Add the spinach (squeeze beforehand to ensure excess liquid does not enter pasta sauce) and cook in the sauce for a few minutes. Remove from heat and stir in cream.

Stir in Parmesan cheese and pour sauce over cooked pasta.

To Make Parmesan-Crusted Shrimp:
Mix together cheese, bread crumbs, and spices over large plate. Coat shrimp with mixture.

Melt 1/2 butter in large saute pan over medium high heat. Add 1/2 of shrimp and cook for 2 minutes on each side, they should be golden. Remove from pan and set aside. Melt remaining butter and cook remaining shrimp.

Serve shrimp over lemon cream past~voila! And I didn't have to buy any ingredients to make it either...free dinner always tastes better!

What ingredients have been hanging around your kitchen for too long? Maybe with a little freezer burn, stale nature or been on the shelf and will expire if you don't use it in the next month of two...let me know your ideas! (I just may use them with my bajillion items chilling in my kitchen-pun intended)

Brussels Sprouts with Spicy Chorizo and Caramelized Onions

2009-11-17T13:57:00.000-08:00

Lately I have been trying to eat more fruits and vegetables. I suspect that my methods may be considered a bit, well, unorthodox by some. I have been sneaking produce into my meals...a big bowl of pasta+some frozen spinach or diced zucchini...ice cream sundae+a handful of berries, well, you get the idea. Brussels sprouts. I imagine that many of you shudder reading those two words. Parents force their children to eat vegetables and children rebel, it's only natural. But once you try them again, you may discover that brussels sprouts are not the evil green monster you had previously imagine. In fact, they are pretty damn good. In this recipe, I use chorizo (drool) to compliment caramelized onions and brussels sprouts. 2 vegetables, not too shabby...at least, I think an onion counts as a vegetable, right?

1 lb brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil, plus a little extra-just in case!
6 ounces cured spicy Spanish chorizo, quartered lengthwise & sliced crosswise into 1/3'' long pieces
1 small Vidalia onion, sliced into long, thin pieces
2 garlic cloves, minced
Salt and pepper (to taste)

Heat a large pot of salted water to a boil. Add brussels sprouts and cook until tender, 6 minutes. Remove brussels sprouts and place in a bowl of ice water for 5 minutes (this stops the cooking process). Drain Brussels sprouts and dry with a paper towel.

Heat 1 tablespoon olive oil in a large cast-iron pan over medium heat. Add the onion and turn heat to medium-low, stirring occasionally to prevent pieces from burning/sticking. Cook about 20 minutes, until onions caramelize-they should be golden but not brown. Remove onions from pan, reserving them in bowl.

Add chorizo to pan and turn heat to medium-high, stirring occasionally, until browned, about 5 minutes. Turn to medium, adding more olive oil if necessary, and add the garlic, stirring for 2 minutes as it cooks.

Transfer chorizo mixture to a bowl. Increase heat to high and add 1 tablespoon olive oil and brussels sprouts. Cook until the sprouts are brown and tender, about 8 minutes, flipping once or twice to ensure even browning. Add reserved onions and chorizo mixture.

Season to taste with salt and pepper.

Pastelon de Platanos con Camarones

2009-11-08T12:52:00.000-08:00

Do you ever get a dish stuck in your head and then you daydream about its smell, texture and taste until you realize that making the dish may be a life or death situation? I'm undergoing one of these urgent matters, all whilst studying for a nursing exam tomorrow morning.

Orinoco is a Venezuelan restaurant that opened its first location at the corner of Shawmut and East Concord, near Boston Medical Center in Boston's South End. Arepas, empanadas, slow-cooked beef (pabellon criollo), sweet plantains, molten chocolate cake...these are just some of my favorite thing to eat at Orinoco. While service varies between locations, the food is simply heavenly.

On my most recent visit to their Brookline Village location, my boyfriend was smart enough to order the appetizer special: fried oysters over a bed of mashed sweet plantains, gooey cheese (Fontina perhaps? I couldn't figure it out) and bitter sauteed spinach. The contrasting sweet/bitter & gooey/crunchy nature of the dish was a-frickin-mazing. I am not a big oyster girl-never cared for them, especially not (god forbid) raw, but did enjoy this fried version. That being said, in my recreation, I am going to use shrimp; cheaper, easier to cook, pleases more people. Case closed.

To Make Plantain Pie (PHOTO up tomorrow evening):

5 large ripe plantains
1 1/2 cups chopped baby spinach (I used frozen spinach and let it defrost, then drain)
1 cup shredded fontina
1/2 lb chipotle shrimp
Canola oil (enough to come up about 1/3 inch in saute pan)

Preheat oven to 400.

Cut ends from plantains and peel. Sllice each plantain lengthwise into 4 pieces. In a 12-inch skillet heat oil over medium-high heat until hot but not smoking and saute pieces in batches(test 1 pieces of plantain-if oil does not mostly cover plantain, add more and heat before adding the remaining pieces), without crowding, until golden brown, 1 to 2 minutes on each side (use spatulas to turn slices). With a spatula transfer plantains to a paper towel to drain. Flatten strips with plantain peel.

Place 1/2 of plantain slices alongside each other to cover bottom layer of pie dish, forming an impromptu pie crust.

Cover plantains with baby spinach. Sprinkle fontina cheese over spinach.

Spread shrimp evenly over spinach and cheese. Use remaining plantain slices to cover shrimp and press down.

Cook in oven about 25-30 minutes, until plantain is turning golden.

Let sit 5 minutes before slicing.

Turkish Zucchini Bread

2009-11-05T08:23:00.000-08:00

Turkish Family Restaurant in Brookline Village serves a delicious zucchini fritter known as Mücver. While I adore eating these bite-sized delights, making fritters often seems like a lot of work to me. You have to fry them and serve promptly, interfering with socializing, relaxing and preparing the rest of your meal. As a result, I have switched the recipe up a bit, creating a healthier Turkish zucchini bread with a lemony-yogurt dip. It's more nutrient dense than your typical bread-with-butter and shakes up the dinner scene.

To Make Zucchini Bread:

2 cups zucchini (grated, squeezed and drained)
1/4 cup olive oil
2 eggs
2 teaspoons lemon juice
2 teaspoons lemon zest
1 1/2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup minced scallions
1/4 cup minced parsley
1/4 cup minced dill
1/2 cup crumbed feta

Preheat oven to 350, placing baking shelf (rack?) in center of oven.

Whisk together flour, salt, baking soda, baking powder and in a bowl.

Mix the zucchini, scallions, herbs feta, lemon juice, zest, olive oil and eggs in a large bowl.

Add wet ingredients to dry, stirring gently to combine.

Pour batter into a non-stick loaf pan (eyeballing my pan it looks like 9x5)

Bake about 45 minutes to 1 hour. When it's done, a toothpick inserted into center of bread should come out clean.

Really Gouda Cauliflower Soup

2009-10-28T18:28:00.000-07:00

I was the world's pickiest eater as a child (okay maybe until 18). Going out to eat with my parents meant fried mozzarella sticks, which I would inevitably choke on at least once during the night due to eating them too fast. At home, the most reliable way to get me to eat vegetable involved a sauce made from heating milk with American cheese and whisking it together. At that time I loved it, especially over potatoes, broccoli and cauliflower (said quietly while looking at the floor in shame).

While American cheese has not been on my grocery list since, well, I started buying groceries, I have continued my passionate love affair with cheeses of all kinds. This soup is a dressed up version of my childhood meals-a chunky cauliflower soup with creamy melted Gouda.

To Make Cauliflower Soup:
4 tablespoons (1/2 stick) butter
1 onion, diced
2 cloves garlic, minced
1 head cauliflower, roughly chopped
1 teaspoon parsley
2 cups chicken stock
1 can evaporated milk
2 tablespoons flour
Splash dry white wine (2 tablespoons, more or less)
4 oz Gouda, grated or chopped into tiny pieces
Optional: chopped chives

Melt 2 tablespoons in large stew pot. Add onion and garlic to pot and saute for 5 minutes, stirring occasionally so that garlic and onion do not brown. Add cauliflower and parsley and cook 5 minutes to soften.

Add white wine to pot. Let wine come to simmer and cook off, about 3-5 minutes, stirring vegetables. Add chicken stock to pot and bring to simmer.

While soup is cooking, melt remaining 2 tablespoons butter in sauce pot. Whisk flour into butter. Add milk slowly, stirring so that it becomes incorporated. Stir mixture until it begins to thicken. Add gruyere chunks and whisk as it melts into roux.

Take some broth from soup (about 1/2 cup or so) and whisk into roux/cheese. Pour entire mixture into soup pot. Let soup simmer about 15 minutes.

Ladle soup into bowls, sprinkle with chives if desired.

By the way...I apologize for the recipe's cheesy name (oops I did it again!)

Easy Chicken Marsala

2009-10-26T11:31:00.000-07:00

To Make Chicken Marsala:
4 chicken breasts (about 6 ounces each, but not a big deal if they are a different size)
10 oz sliced baby bella mushrooms (I bought mine pre-sliced at TJ's)
1 small diced onion
2 cloves minced garlic
1/4 teaspoon thyme
1/4 teaspoon parsley
1/2 cup Marsala
1/4 cup Sherry
1 1/2 cups chicken stock
1/4 cup whole milk
2 tablespoons butter
2 tablespoons olive oil
1/4 cup flour
Salt
Pepper

Preheat oven to 250.

Rinse chicken well and pat dry with paper towels. Cut off any visible fat. Flatten chicken with meat pounder, using wax paper over chicken if available.

Put flour on large plate. Sprinkle generously with salt and pepper. Dip chicken in flour, shaking off excess.

Melt butter in large saute pan over medium high heat. Add chicken breasts and brown both sides. Remove from pan, set in oven dish and place in oven to keep warm.

Add olive oil to saute pan. Add onion, garlic, mushrooms, parsley and thyme. Saute until juice from mushrooms has evaporated, stirring to prevent vegetables from burning.

Add Marsala and sherry to saute pan. Let mixture come to a simmer and cook 10 minutes.

Add chicken stock and chicken pieces. Cook at low simmer for 15-20 minutes, then remove chicken pieces and place on a plate.

Add milk to mushroom mixture and let simmer 10-15 minutes until thickened. Add chicken pieces to warm them up before serving.

Plate chicken breasts on 4 plates and scoop mushroom and sauce over meat.

Prosciutto-Stuffed Gorgonzola Chicken

2009-10-20T17:21:00.000-07:00

Once upon a time a girl met a boy. For their second date, she impulsively offered to cook him dinner, then realized what a big, romantic gesture that might appear, and began to do what she did best, which is freak out and over think the whole night. She then proceeded to spend an hour googling "platonic dinner ideas" on her computer. Mature? Perhaps not, but she did gain a simple and succulent chicken recipe, prepared the meal in under an hour and remained mostly normal throughout the evening. A modern day love story, if you will.

To make the girl's chicken:

2 chicken breasts
8 strips of thinly-sliced prosciutto
1/2 teaspoon chopped rosemary
4 cloves minced garlic
1/4 cup olive oil
1/4 cup dry white wine
2 tablespoons crumbled Gorgonzola

Rinse chicken and pat dry with a paper towel. Cut off fat/gristle. Pound thin between 2 sheets of wax paper and set in ovenproof glass baking dish.

Dice 2 strips prosciutto. Place 1/2 of prosciutto and 1 tablespoon Gorgonzola on each chicken breast and fold over mixture. Wrap 2 strips of prosciutto around each chicken breast and hold folded with toothpicks.

Sprinkle chicken with rosemary and garlic. Pour white wine over chicken and drizzle olive oil on top of chicken breasts.

Cover with plastic wrap and marinate in refrigerator for 1 hour.

Preheat oven to 350 degrees.

Place uncovered baking dish in middle of oven and cook chicken about 20 to 25 minutes or until cooked through.

Dulce de Leche Empanadas

2009-10-06T11:11:00.000-07:00

I love dulce de leche. I love ice cream. I love apples. I figured they can only be more delicious when combined (sort of a holy triad, if you will). I felt what some might describe as inappropriate joy upon eating these gooey, creamy and sweet creations...*content sigh*.

Maybe these are better described as turnovers, but as I am using frozen empanada wrappers (not as homemade, I know, but it saves SO much time, I highly recommend them in a pinch) to create empanadas de dulce de leche con manzanas y una bola de helado: dulce de leche and apple empandas with good old fashioned vanilla ice cream.

To make 10 empanadas:
1 pack frozen Goya empanada shells
5 small to medium sized apples
1 teaspoon cinnamon
1/2 lemon, juiced
1 tablespoon butter
1 tablespoon brown sugar
1/2 cup dulce de leche
Vanilla ice cream

Defrost empanada shells in fridge until ready to bake.

Preheat oven to 400.

Slice apples into 8ths and then once again horizontally. Sprinkle 1/2 teaspoon cinnamon over apples and add lemon juice. Stir mixture.

Melt butter in medium sauce pan over medium-high heat. Add apples and stir until softened, about 3-5 minutes. Remove from heat.

Use a rolling pin to flatten empanada shells, one by one. Add about 1/2 of an apple to shell and a scoop of dulce de leche (a bit less than a tablespoon).

Fold dough over and pinch shut. Use a fork to create ridges along edge of dough. Sprinkle remaining cinnamon and brown sugar over the empanadas.

Bake empanadas for about 20 minutes or until slightly golden brown.

Serve with vanilla ice cream.

Homemade Dulce de Leche

2009-10-03T08:26:00.001-07:00

After a fruitless search for Dulce de Leche around my neighborhood, I had purchased all the ingredients I would need to create my own elixir; milk, sugar and vanilla promised to result in a tempting golden sauce. Also called cateja, leche quemada, doce de leite and manjar, this seductive blend of caramel and vanilla can be found throughout South and Central America.

After slowly simmering milk, vanilla and sugar, the majority of the water in the milk evaporates and the mixture thickens; the resulting dulce de leche is the caramelized product of the Maillard reaction. You can also submerge a can of sweetened condensed milk in water and boil it for several hours, but there is always the slight possibility of a can of molten caramel exploding in your kitchen. Personally, I would prefer to avoid burns, especially when the burning substance sticks to you.

My dulce de leche turned out darker than what I have previously eaten. Perhaps flakes of dark brown from the vanilla bean contributed to the color, or a slightly elevated or lower temperature made it darker, I don't know. I was a little sad at first, thinking it would taste grainy or like burnt sugar, but upon melting it today (1 day after it was finished) and drizzling it over vanilla ice cream, I will stand behind my recipe (well, the food network's recipe, to be exact).

Recipe is from the Food Network's website, thus the italics, to show "it's different from me". I copied their instructions, as mine were more a bit more spastic. Picture me raising the heat, going into the other room to study, the mixture bubbling up with me running back into the kitchen after forgetting about it, swearing as I tried to stir out any foamy parts.

To Make:

4 cups whole milk
1 1/2 cups sugar
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda

Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat.

Bring to a simmer, stirring occasionally, until the sugar has dissolved.

Once the sugar has dissolved, add the baking soda and stir to combine.

Reduce the heat to low and cook uncovered at a bare simmer.

Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture.

Continue to cook for 1 hour.

Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours.

Strain the mixture through a fine mesh strainer.

Store covered in the refrigerator. Drizzle over bananas, strawberries, crepes, on ice cream or cake.

Nursing, Weddings & Squash Blossoms

2009-10-02T16:10:00.000-07:00

I know, I know...I said that I would write more often, but with life and school I have learned that I need to re-organize my life...no more television or surfing the internet. Err...perhaps a little tv wouldn't hurt? The past two weeks have flown by without a peep from little 'ole me. If I were in a relationship with you, dear readers, I do suspect I would be the guy who never called. It's not you, it's me.

Nursing school is one of the hardest things I have undertaken, and I suspect it will become one of the most rewarding. My classmates seem quite nice, the professors (nurses, both RNs and NPs) interesting and I am learning incredible things-our bodies are quite bad ass, in my opinion. I had my first day of clinical (working alongside a real nurse in the hospital) and managed to not kill anyone, infect myself with something deadly (or asymptomatic to this point!) or involve myself in a steamy affair a la Grey's Anatomy.

Last weekend, I went home to Minnesota for my best friend's wedding to a wonderful man. Congratulations Meaghan and Olivier! I know you will not be reading this post as you are in Santorini-if I didn't love you both so much I'd pretty much hate you out of jealousy. The wedding was in the forest at dusk. The groom is French and it is not certain how much of the ceremony his family actually understood, but they seemed content!

The food was a-frickin-mazing! Meaghan's cousin is married to a chef...we had freshly made peasant bread, cheeses, mushroom pate, roasted beets, heirloom tomatoes, the groom's mother's homemade mayonnaise, the best boef bourgignon of my life, along with butternut squash puree, a Thai walleye coconut curry and a vegetable stew I believe (I prioritized my stomach space and just had the beef!). And that is perhaps half of the reception's menu.

What is on the menu for this weekend? I searched high and low in my barrio but could not locate dulce de leche. Too lazy to travel, I decided to make my own instead-is it sad that I would rather cook tonight than socialize more? Apples upon apples fill the farmer's market, grocery store...my fridge...so after the dulce de leche is finished it will complement a cinnamon apple filling for Dulce de Leche and Apple Empanadas! (Yes, perhaps they are turnovers by any other name, but c'mon...doesn't this sound better?)

I also happened upon some squash blossoms at the farmer's market and plan to stuff half with herbs and goat cheese and fill the remaining blossoms with minced shrimp, lightly batter them and then fry'em golden. In my mind squash blossoms are one of those things you must love to be a foodie, so let's keep our fingers crossed that they turn out!

Guiso de Ternera a la Asturiana: Asturian Beef Stew

2009-09-18T10:31:00.000-07:00

I LOVE my cookbook The New Spanish Table. It groups recipes by category as well as region (i.e. tapas versus paella, Catalan versus Basque) and includes history, photos, cultural information and recipes by some of the most amazing contemporary chefs as well as little hole-in-the-wall bodegas. While tapas remain my favorite Spanish food to cook (be still, my heart), I aim to work my way through most of the cookbook's recipes. Spanish cuisine is still relatively "new" to most of the United States, and The New Spanish Table has many crowd pleasers (tortilla espanyola, patatas bravas, etc) but also offers the home cook opportunities to try more exotic dishes (bunny , rabbit, anyone?).

I purchased grass fed beef (in the form of stew meat) at the Coolidge Corner Farmer's Market and am excited to put it to good use. Asturian Beef Stew is the perfect recipe for a crisp autumn dinner: tender, white wine-braised beef, hearty white beans, turnips and rich collard greens. The following recipe is more or less from my cookbook. I had to alter some ingredients due to availability and not wanting to purchase 3 pounds of expensive (albeit delicious) beef. I'll update this post with photos and a detailed review this weekend!

Ingredients:
2 lbs stew meat, cut into 1 1/2 inch chunks
Coast salt
Finely ground black pepper
3 tablespoons olive oil
4 ounces smoky bacon or pancetta, diced into small squares
1 medium Vidalia onion, diced
6 garlic cloves, minced
2 fat carrots (I used about 15 baby carrots and sliced them in half length-wise)
2 tablespoons all-purpose flour
3/4 cup dry white wine
3 cups chicken stock
2 14 oz cans white Fava beans
1 14 oz can diced tomatoes
2 medium-sized turnips, peels and cut into 1 inch chunks (substitute potatoes if you don't like turnips)
4 cups chopped, VERY well rinsed and dried collard greens

Season beef with salt and pepper. Heat 1 tablespoon olive oil in large stew pot over medium-high heat. Add half of the beef to the pot and brown on all sides, about 10 minutes. Remove beef and set in a bowl. Add 1 tablespoon olive oil to pot. Brown remaining half meat, and then transfer it to the bowl too.

Add remaining tablespoon oil to pot and add bacon. Reduce heat to medium and cook, stirring until bacon begins to render fat, about 2-3 minutes. Remove most of fat to use later. Add onion, garlic and carrots and turn heat back to medium-high and cook about 8 minutes so that vegetables soften and begin to brown. Add flour and stir for a few seconds. Add white wine and stir so that it combines with flour and add chicken stock. Bring to a boil, stirring to loosen any bits stuck to bottom of pot.

Add beef and tomatoes to stew pot. Bring back to boil and turn down to a simmer. Add salt and pepper to taste. Cook at this temperature for 2 hours, stirring occasionally so that nothing sticks to bottom of pot. Add beans, turnips and 1 cup water and cook until turnips are tender, about 35-50 minutes.

Heat up reserved bacon fat in saute pan over medium-high and add collard greens. Saute about 2-3 minutes. Remove from pan and add to stew pot. Taste stew, and add salt and pepper if necessary.

Remove stew from heat and let sit about 10 minutes before serving.

Maxixe!

2009-09-17T13:20:00.001-07:00

I spotted this vegetable today at the farmer's market. Never having seen it before, my mind immediately jumped to "Invasion of the Body Snatchers" (nice imagery there...). While not quite as menacing, the maxixe, or Brazilian cucumber, is an intriguing vegetable sold by Hmong Family Farms. Eager to try a nice vegetable, one whose appearance is quite enticing, I purchased this bunch to for dinner this weekend.

A little background information: the Maxixe, similar in texture and flavor to a cucumber, is thought to have originated in Africa. It can be eaten raw or cooked and has a slight lemony taste. It is common in Brazil where it is used in soups, salads, and cooked with beef dishes.

I plan to make a salad with heirloom tomatoes, bianca (ivory!)and chocolate bell peppers (!) and perhaps some Kalatama olives and feta cheese. I'll let you know how it tastes/turns out.

Autumn Butternut Squash and Apple Soup

2009-09-13T12:28:00.000-07:00

I woke up today with that feeling-you know, when you are tired and kind of achy, and just know that a not fun few days are coming? As swine flu is all the rage these days (so to speak) and all universities are deathly afraid of students spreading the illness I really cannot afford to get sick. In Massachusetts they are not even testing for it anymore, you get a fever, you get a week quarantine, no ifs, ands or buts. So I am fighting back with a vitamin and mineral-rich soup, lots of water and a Law and Order marathon (I cannot really be expected to study under duress, can I ?).

My butternut squash and apple soup recipe could be filed under Soup For Dummies (although one could argue that it's actually smarter to pick a time saving recipe such as this one!). After many instances of dicing onion, peeling apples and slicing my squash into even pieces like a good girl, one day I said &^*$ it and just threw in pre-cut squash, baby carrots, apple chunks and onion cut into quarters into a soup pot. Honestly, it really did not make a noticiable difference in the resulting flavor. So for those who don't have much time or patience, voila! here is the perfect recipe for you!

Ingredients:
3 cups butternut squash, cut into chunks (I bought mine at Trader Joe's)
2 apples, cored
1 cup carrots
1 onion, peel removed and onion cut into quarters
2 cups chicken stock
1/8 teaspoon white pepper
1/4 teaspoon cinnamon
3 tablespoons butter

Melt butter in a medium to large stew pot over medium high heat. Add butternut squash, carrots and onion to pot and let saute 15-20 minutes, stirring occasionally to prevent from sticking/burning.

Add apples, white pepper, cinnamon and chicken stock. Bring to a simmer and cook 45 minutes.

Remove from heat, puree soup in batches.

Serve with toasted bread (good for dipping in soup!)

Note: you can freeze soup and it reheats perfectly for another meal.

Olivada: Black Olive Spread

2009-09-12T06:32:00.000-07:00

All week I had great aspirations for cooking something warm and inviting today, but, as Boston has decided that it is fall - never mind that I have just bought 2 smart shirt dresses in an attempt to look more intellectual for nursing school - it is positively dreary outside! Heavy rain last night and all morning, *sigh*. So my amazing recipe for today must be pushed back until tomorrow evening or possibly Tuesday to accommodate the weather and oodles of pharmacology reading.

However, I do have a quick & easy recipe to share with you, a photo will be uploaded once I get off my butt and walk to the store to purchase some bread, cheese or any other logical accompaniment. (I suspect that I may be a bit melodramatic about walking in the rain as I do have an umbrella and it is about 5 minutes to Trader Joe's).

Las Ventas is a specialty Spanish foods shop in the South End of Boston. One of my (many) favorite items there is a black olive spread. Unlike tapenade, this spread has no capers, herbs or other added flavors. The result is a deep, pure olive taste. It is amazing on a sandwich or just spread over a crusty piece of bread.

I love visiting Las Ventas, but it is a bit of a trek from my apartment, so I have decided to attempt to replicate this savory spread at home.

Ingredients:
2 cup high quality Kalamata olives
1/3 cup EVOO
Sea salt, to taste
Garlic, minced (optional)

Remove pits from olives. Pulse in food processor or blender with olive oil until just combined. The mixture should retain a little texture. Add sea salt to taste.

Serve with your favorite combination of crackers, cheese, bread, vegetables and meat.

Elote: Mexican Grilled Corn

2009-09-06T13:24:00.001-07:00

Grilling corn turns a mere vegetable into a tasty summer treat. The heat caramelizes the corn's sugars and imparts a delicious, smoky taste.

Mexican corn on the cob, or elote, combines the sweetness of grilled corn with salty cotija cheese, tart lime and fiery cayenne.

Making your own elote is rather simple:

4 ears corn
1/4 cup mayonnaise
2 tablespoons melted butter
1/2 cup grated cotija cheese (use Parmesan if not available in your area)
1 lime
Cayenne pepper

Soak 4 cobs of corn, in their husks for 30 minutes (this will prevent the husk from burning before the corn has finished cooking).

Prepare a medium-hot grill.

Shuck corn, leaving husks attached to the ends of the cob. Pull husks back up and tie with a small piece of cooking twine.

Grill corn for 20-25 minutes, turning after every 5 minutes to ensure the kernels cook evenly.

Remove from grill and remove husks.

Roll each corn in butter and then spread mayonnaise over cob.

Sprinkle evenly with cheese. Sprinkle a little cayenne pepper over each cob, depending on your tastes.

Squeeze lime over corn before serving.

Parmesan Custards with Roasted Vegetables

2009-08-31T15:06:00.000-07:00

Lately I have been very sludgy-the sort of feeling that comes on from eating too much processed food. I know that cooking my own meals will result in my feeling healthier but I have been having trouble getting off my butt as things like ice cream are easy & immediate fixes. Well, that changes today (and may change back tomorrow, but hey, one day at a time).

So this recipe may not technically be healthy because of the cheese and cream, it is made with fresh produce and has lots of good 'ole fiber, vitamins and minerals. Plus it is delicious, so that basically means it is good for me, right?

The custard recipe for this dish is from Epicurious's Asparagus Soup with Parmesan Custards-a very delicious, creamy and delightful soup (provided you have access to fresh asparagus).

For Custards
1 1/2 cups grated Parmesan cheese
1 cup heavy cream
1/2 cup milk
1 whole large egg
2 large egg yolks
1/8 teaspoon salt
Pinch of white pepper

1 recipe Slow Roasted Tomatoes
2 yellow crookneck squash
1 lb asparagus
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup basil, sliced into thin strips
1/2 teaspoon black pepper

To Make Custards:
Bring cheese, cream, and milk just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat and steep, covered, 30 minutes.

Preheat oven to 300°F.

Prepare 1 recipe Slow Roasted Tomatoes while cheese-cream is steeping. Toss with sliced basil when done cooking.

Pour steeped cream through a very fine sieve into a bowl, pressing lightly on cheese solids and discarding them (Yeah I don't actually do this, Epicurious recommends it but I just whisk the mixture as it is getting hot/beginning to boil and never seem to end up with solids. And if I do, they are tasty solids). Whisk together whole egg, yolks, salt, and white pepper in another bowl, then add steeped cream in a stream, whisking until smooth. Divide among well-buttered ramekins.

Set ramekins in a baking pan and bake in a hot water bath in middle of oven until centers of custards are completely set, 40 to 45 minutes. Transfer ramekins to a rack and cool 5 minutes (do not allow to cool longer, or custards will stick to ramekins).

While custards are cooking, prepare asparagus and squash.

Scrub outside of squash and rinse well to clean. Slice into long horizontal strips and toss with 1/2 teaspoon pepper, 1 clove minced garlic and 1 tablespoon olive oil.

Rinse asparagus and cut off tough ends. Bring large pot of water to boil. Add salt and asparagus. Let cook 2 minutes. Drain and rinse with cold water to stop cooking process. Toss with remaining pepper, garlic and olive oil.

When custards are removed to cool, turn oven to broil. Place squash in strips in large baking dish. Do same with asparagus spears.

Broil until vegetables are beginning to char, then remove.

Working with 1 custard at a time, run a thin knife around edge of each to loosen it, then invert a plate over ramekin and invert custard onto plate. Repeat with remaining custards.

Serve each custards in the middle of 3 stacks of roasted tomatoes, asparagus and crookneck squash.

On Work, Life and Cooking

2009-08-28T08:56:00.000-07:00

The past 3 months I have worked as a waitress for a busy restaurant in an upscale area of Boston. I'd been working at the same hospital for 4 years and needed a break before starting grad school this September. My blog has suffered from lack of attention, my room looks a bit like a clothing tornado and paperwork earthquake have simultaneously struck it and my diet is, at best, erratic. Thus, it it with extreme relief (glee? exhaustion?) that my serving days are coming to an end.

To those who follow my blog, I apologize for my absence, but know that this fall I am in school full-time, not working at all (yippee!) and am excited to begin posting on a regular schedule.

The Alchemist Chef started when my boyfriend (tired of hearing about my going on and on about food, yet mysteriously never sick of eating my meals...hmm...) recommended my starting a blog. At first, it was just a place to record my favorite recipes, new twists on classics and to experiment with my cooking. Then, I discovered FoodBuzz and several grand meals were sponsored by their company as part of a regular blogging event. I won a recipe contest (along with 7 pounds of assorted pork sausages-I apologize to my roommates for monopolizing the freezer space) and international acclaim (at least in my own head!). And I slowly began to get to know other food bloggers, probably my favorite part of blogging. If you are looking for a supportive, creative community, foodies are the perfect audience.

So in the next few weeks, I aim to produce better photos, unique recipes and a story rather than simply a recipe. Working as a waitress has made me appreciate the purity of cooking and the experience of sharing meals with friends. A bonus, if my friends don't like my food, they don't have to eat it. When I ask them how they are, they don't answer by saying "water, we aren't ready, or get me (fill in the blank)." Restaurant workers have an insanely demanding job, both physically as well as emotionally from rude patrons and, at times, mean bosses. At the same time, I have met incredible people from around the world (both coworkers as well as customers) and virtual strangers who have offered me invaluable connections to the nursing world (I am getting my master's in nursing) which will hopefully help me gain employment and build a professional community. That kindness is memorable.

Happy eating,

Caitlin

Mango Mousse with Berry Sauce

2009-08-25T05:02:00.000-07:00

Mango mousse is a cool and light dessert for summer.

Ingredients:
1 packet unflavored Knox gelatin
2 cups chopped mango
1/4 cup fresh orange juice (peach juice would be a lovely substitution)
1/2 cup + 2 tablespoons granulated sugar
1/3 cup light cream
2 cups raspberries
1-2 tablespoons Chambord (optional)
2 tablespoons sugar

To Make Mango Mousse:

Sprinkle gelatin over juice in small bowl and let soften 5 minutes.

Place bowl in small saucepan with water and heat on low until gelatin is completely dissolved.

While gelatin is heating, puree mangos and sugar in a blender or food processor until smooth.

Add gelatin mixture to mangos and mix again until smooth and uniform. Pour into a large bowl (with enough room to add about 3 cups of whipped cream).

Beat whipping cream until soft peaks form. Fold into mango mixture.

Place remaining 1 cup raspberries at bottom of mousse dishes so that the side of the berry with the hole faces up.

Spoon mousse mixture over raspberries, cover and refrigerate a minimum of 4 hours before serving.

To Make Fruit Sauce:

Puree 1 cup raspberries and pour into a fine sieve, pressing down with the back of a large spoon to extract liquid.

Mix in sugar and Chambord (if using), stir until sugar has dissolved.

To serve, decorate small dessert plates with raspberry sauce (in a spiral, lattice pattern, etc). Flip mousse dishes upside down so that mousse releases self onto dessert plate (you may need to run a knife lightly around it to loosen).

Empanadas de Choclo: Sweet Corn and Cheese Empanadas

2009-08-24T08:36:00.000-07:00

These vegetarian empanadas are creamy, sweet and salty. They are ridiculously easy to prepare and make very satisfying snack or side dish.

Ingredients:
Dough to make about 12 empanadas (homemade, or frozen-if frozen, remove from freezer before starting to cook)
1 cup creamed corn
1/4 cup ricotta
1/4 cup queso fresco, crumbled (use feta if unavailable)
1/2 cup frozen corn kernels
1/4 teaspoon dried parsley
1/4 teaspoon paprika
1/8 teaspoon cumin
1/8 teaspoon salt
1/4 teaspoon black pepper

Mix together creamed corn, cheeses, corn, spices and salt and pepper.

Roll out empanada dough and cut into small discs, about 3-4 inches in diameter. If using frozen discs, gently roll out a little to loosen the dough. Fill each disc with about 1 1/2 tablespoons of filling. Fold over to create a half-moon and use a fork to pinch dough shut. Repeat until all filling has been used.

Set filled shells onto a cookie sheet lined with wax paper. Cook about 20 minutes or until empanada dough is starting to turn golden brown. Remove from oven and let cool a little on cookie sheet.

Serve with salsa to kick it up a notch or add chicken and eat as an easy lunch.

Lemon Trifle with Fresh Raspberries

2009-08-18T16:01:00.000-07:00

Ingredients:
18 ladyfingers
1 cup whipping cream
1 cup mascarpone
7 tablespoons butter
2 eggs
1 cup lemon juice
1 tablespoon lemon zest
1 cup sugar
1/2 cup water
2 cups fresh raspberries

Whisk eggs and 1/2 lemon juice in small heavy sauce pan. Add zest, 1/2 cup sugar and butter. Stir occasionally until butter melts over medium-low heat. Whisk constantly as egg mixture starts to bubble. It should turn a creamy yellow at this point. Remove from heat and pour through sieve to catch any egg pieces that may have separated from curd mixture.

As curd is cooking, mix together 1/2 cup lemon juice, water and remaining 1/2 cup sugar. Stir until sugar dissolves into liquid.

Beat mascarpone and whipping cream until stiff peaks form.

Pour 1/2 lemon curd over bottom of trifle dish.

Dip 9 ladyfingers into lemon syrup and place above curd.

Spread 1/2 mascarpone cream over ladyfingers.

Sprinkle 1 cup raspberries over cream and drizzle half of remaining curd over raspberries.

Dip remaining ladyfingers in lemon syrup and place above berries. Spread remaining cream over ladyfingers.

Drizzle remaining curd over trifle in a lattice pattern. Decorate with raspberries at points where the lemon curd intersects.

Refrigerate for a minimum of 6 hours before serving.

Buffalo Shrimp with Blue Cheese Dip

2009-08-16T07:21:00.000-07:00

While perusing Epicurious's new recipes, I came across a recipe for buffalo shrimp. Those who know me might have noticed my particular love for buffalo chicken fingers, blue cheese and a cold beer-with grilled shrimp, it is just a smidgen healthier for you! (Not healthy, but healthier...)

I've adapted this based upon ingredients available local grocery store (hello, Duluth, MN) and my lack of remembering to bring a grocery list.

1 lb de-veined, shelled shrimp (leave last part of shell on tail)
1/3 cup Frank's buffalo hot sauce
3 tablespoons butter, melted
Olive oil
Salt
Pepper
1/2 cup blue cheese, crumbled
1/2 cup sour cream (I always use full fat, because it tastes richer, but feel free to substitute lower fat or 1/2 plain yogurt and 1/2 sour cream)
1 tablespoon milk
2 teaspoons lemon juice
2 chives, minced

Mix together blue cheese, sour cream, milk, lemon juice and chives. Add and pepper to taste.

Lightly salt and pepper shrimp and drizzle with olive oil.

Heat grill to medium-high heat (or use a George Foreman grill if it's raining, like I did).

Whisk together melted butter and buffalo sauce, pour into medium sized bowl.

Grill shrimp for about 2-3 minutes on each side, until pink and firm.

Toss shrimp in buffalo sauce.

Serve with blue cheese and your favorite vegetables.

Cuban Sandwich

2009-08-13T07:06:00.000-07:00

2 loaves Cuban bread (Ciabatta also would work as it has a wide and slightly flat shape)
1 lb good quality ham (a sweet cured ham, or one with a mild flavor)
1 lb lechon asado (Cuban roast pork)

1/2 lb Swiss cheese

Sliced dill pickles
Cuban mojo
Yellow mustard

Butter

To make 6 sandwiches:

Slice bread in half one time lengthwise and three times through its width (to have 6 pieces for each loaf). Butter inside of bread.

Layer mustard, pickles, ham, pork, mojo and cheese onto sandwich. Cover with top piece of bread.

Lightly oil and heat a large cast iron pan over medium to medium-high heat.

Place the sandwich on hot pan (you can probably cook 2 sandwiches at a time if your pan is large). Place a clean heavy skillet on top and push down to really flatten the bread.

Cook the sandwiches for 2-3 minutes on each side, making sure that the bread does not burn (turn heat down if bread is cooking to quickly) and cheese melts. Remove from heat and slice sandwich diagonally to serve.

Dulce de Leche French Toast with Apples

2009-08-05T18:32:00.000-07:00

4 large eggs
3/4 cup evaporated skim milk
2 tablespoons brown sugar
1 teaspoon cinnamon
2 teaspoons lemon zest
1 1/2 teaspoons vanilla extract
8 thick slices bread (Challah is good)
2 tablespoons butter, chopped into small pieces
1/2 cup dulce de leche
4 apples

Whisk together milk, eggs, lemon zest, 1/2 teaspoon cinnamon, vanilla, and 1 tablespoon sugar in large bowl.

Lay bread slices in a 9 by 13 glass baking dish.

Pour mixture over bread, cover and and refrigerate overnight.

To cook:

Heat butter in a large pan over medium high heat.

Preheat oven to 350° F. and bring bread to room temperature.

Slice apples thinly and toss with butter and remaining tablespoon sugar. Place above bread slices.

Bake bread and apples on middle oven rack, uncovered, until bread is puffy and golden, about 35 to 40 minutes.

Drizzle with dulce de leche and serve immediately.

Blue Cheese Burgers with Portobello Mushroom Caps

2009-07-31T09:17:00.000-07:00

This recipe can be altered to suit your tastes-I used blue cheese, but feta, cheddar, jalapeno jack, Gouda-anything can be used in its place!

Ingredients:
2 lb lean ground beef
2 cloves minced garlic
1 teaspoon salt
1/2-1 teaspoon freshly ground black pepper (depending on how much you like it)
1 medium Vidalia onion (already diced and sauteed in olive oil until translucent)
3/4 cup crumbled blue cheese
2 large portobello mushroom caps
3 tablespoons olive oil
8 hamburger buns

Using your hands, mix together beef, garlic, onion, salt, pepper and blue cheese.

Form into 8 burger patties (with the added ingredients they are about 1/3 lb patties).

Thoroughly wash mushroom caps and let dry. Drizzle with 1 tablespoon olive oil.

Heat grill on medium-high.

Brush each side of burger with a little olive oil to prevent from sticking to grill.

Sear burgers about 2 minutes on each side.

Turn heat down to medium. Add mushroom caps to grill.

Cook burgers and mushroom caps about 8-10 minutes, flipping once to cook evenly.

Remove burgers and mushroom caps from grill. Slice mushrooms into strips.

Grill buns until lightly toasted.

Place burgers on their respective buns, top with a few strips of mushrooms and garlic aioli, mushroom, ketchup or whatever your stomach desires!

Whipped Hummus

2009-07-23T09:49:00.000-07:00

I first fell in love with hummus at an Arab Students Association event at Tufts. It was creamy, flavorful and very satisfying. My friend let me know the source-Cafe Barada, a small Lebanese restaurant located outside of Porter Square in Cambridge. This is my recreation of their hummus-I hope that you enjoy it!

2 cups canned chickpeas
1/2 cup tahini
1/4 cup plus 1 tablespoon extra virgin olive oil
2 garlic cloves
1/4 cup plain yogurt
1 teaspoon cumin
1 teaspoon paprika
1 lemon
Fresh parsley leaves

Rinse chickpeas well with water, drain and let dry.

Rinse a handful of parsley leaves and let dry.

Chop up garlic cloves coarsely. Juice lemon.

Add 1/2 chickpeas, tahini, garlic, 1/4 cup olive oil, yogurt, cumin and paprika in blender. Blend until smooth, add remaining chickpeas and lemon juice.

Place hummus on serving dish. Drizzle remaining olive oil over hummus. Garnish with parsley, cumin and paprika.

Passionfruit Panna Cotta with Raspberry Lime Coulis

2009-07-19T15:36:00.000-07:00

2 cups light cream
1 1/2 cups milk
3/4 cup thawed Goya passionfruit pulp
1/2 cup white sugar
2 tablespoons hot water
3 teaspoons Knox gelatin

2 cups fresh raspberries
Zest of 1 lime
1-2 tablespoons sugar

To Make Panna Cotta:

Heat up cream, milk, passionfruit pulp and sugar in medium heavy sauce pot over medium-low heat. Cook about 15 minutes, stirring occasionally. If mixture begins to steam, turn heat down to avoid boiling. Remove from heat.

Whisk together hot water and gelatin in small bowl. Let dissolve for about 5 minutes. Stir in some hot passionfruit cream until gelatin dissolves.

Mix in gelatin mixture into passionfruit cream. Taste and add more sugar if cream is too tart. Let cool to room temperature, stirring occasionally.

Pour into 6-8 ramekins and refrigerate, covered with Saran wrap at least 4 hours.

To Make Raspberry-Lime Coulis:

Place 1 1/2 cup raspberries in a saucepan and add the lime zest. Mash with a fork and add 1 tablespoon, stirring until dissolved.

When the raspberries are just beginning to simmer, pour through a sieve into a bowl, pushing the berries with a large spoon to release the juice. Taste, adding more sugar if needed.

Serve panna cotta with raspberry-lime coulis. Garnish with fresh raspberries.

Vanilla Poached Pears with Chocolate Sauce and Creme Anglaise

2009-07-12T10:41:00.000-07:00

I have never been especially drawn to French cuisine - those who know me know Italian, Spanish and Caribbean occupy most of my heart and stomach - but lately I have found myself intrigued by the recipes in my Corden Bleu cookbook. This dessert is based off a similar recipe in my cookbook, altered for my convenience and taste.

For Creme Anglaise (adapted from Epicurious):

1 cup whole milk
1 2-inch piece vanilla bean, split
3 large egg yolks
3 tablespoons sugar

Combine milk and vanilla in heavy sauce pan and bring to a simmer/boil. Remove from heat. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill.

For Chocolate Sauce:

2/3 cup whole milk
5 oz bittersweet chocolate, chopped
1/2 teaspoon vanilla

Bring milk and vanilla to a simmer in small saucepan. Add chocolate and turn heat to low, whisking until melted and smooth. Cool sauce to room temperature.

For Pears:

1 bottle white wine, such as Viognier
1 cup water
3/4 cup sugar
Zest of 1/4 lemon
1 teaspoon vanilla
4 Bosc pears

Core and peel pears.

Place the white wine, water, sugar and vanilla and zest into a large saucepan over medium high heat and bring to a boil. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 20-25 minutes until the pears are tender but not mushy.

Remove the pears, stand them upright in a dish, and refrigerate.

To serve, scoop creme onto small dessert plates. Place pear upright over cream and drizzle with chocolate sauce.

Happy Eating,

Caitlin

Pan Seared Flat Iron Steak with Chimichurri

2009-07-10T09:49:00.001-07:00

Every Thursday, there is a lovely farmer's market in Coolidge Corner, Brookline, MA. Now that my schedule is more flexible, I have delighted in visiting the various local vendors and purchasing local meats, cheese, bread as well as the traditional fruits and vegetables. I decided to make a nice, romantic meal for two last night featuring the market's products.

Last week I purchased a small log of aged goat cheese from Westfield Farm. I managed to eat it in under 24 hours : ) Thus, I decided it would be an appropriate choice for my meal. I bought a loaf of ciabatta from Clear Flour Bread, an amazing bakery in Brookline, to serve with the cheese and a bottle of dry red wine-a blend of malbec, cabernet sauvignon and merlot.

I made homemade chimichurri, both to marinade the steak and to use as a sauce for the cooked steaks.

To make the chimichurri:

1/4 cup minced cilantro
2 roasted piquillo peppers, diced finely
3 cloves garlic, minced
2 teaspoons white vinegar
2 teaspoons lemon juice
1/2 cup olive oil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/4 teaspoon cumin

I bought flat iron steak from River Rock Farm, that sells fresh beef at the farmer's market. Flat iron is a relatively new cut of beef, created from removing a very tough piece of gristle from an otherwise tender and flavorful cut of meat. River Rock Farm sells meat from steers raised in pastures, without the use of artificial growth hormones or feed additives. All meat is aged for 14-28 days for maximum taste and tenderness.

Using a fork, poke small holes throughout the steak, flip it and repeated the process. Use 1/2 of the chimichurri as a marinade for the steak, cover it with plastic wrap and refrigerate for several hours; remove from the fridge 30 minutes before cooking.

To cook, preheat the oven to broil then lightly oil and heat up a cast iron pan with raised grilling edges over medium high heat. When the pan becomes hot, place steak in pan, cooking about 3 minutes on each side to sear. Place pan in oven about 5 inches from broiler and cook additional 5 minutes. Let stand 10 minutes on plate before slicing. Spoon chimichurri over sliced steak and enjoy!

YUM! The end result was delicious. I highly suggest buying local meat if you can, the flavor was rich and the meat unbelievably tender.

Guava and Passion Fruit Popsicles

2009-07-07T06:48:00.000-07:00

3 tablespoons sugar
2 1/2 tablespoons water
1 cup guava nectar
1/2 cup passion fruit juice
2 1/2 tablespoons lime juice

Combine sugar and water. Stir to dissolve sugar. Stir in guava nectar, lime juice and passion fruit juice.

Divide mixture among eight Popsicle molds.

(If you don't have Popsicle mold, buy 3 oz paper or plastic cups. Freeze for 3 hours or until firm. When mixture is slushy but not solid, add wood handle-the kind you use for caramel apple).

Freeze for 3 to 4 hours or until firm. Makes 8 Popsicles.

Open Faced Peach & Raspberry Pie

2009-07-05T17:03:00.000-07:00

1 pie crust (bottom only, for a 9 inch pie dish)

3 1/2 lbs ripe peaches
1 tablespoon plus 1 teaspoon fresh lemon juice
1/4 cup cornstarch
1 cup raspberries
1 teaspoon vanilla
1/2 cup granulated sugar
1 large egg white, lightly beaten
2 tablespoons apricot preserves

Preheat oven to 375.

Cut the bottom of each peach. Cook the peaches in a pot of boiling water for 1 minute. Remove and place in bowl of ice water. Let cool, then peel off skins.

Slice the peaches into 3/4 inch thick slice, and toss with the lemon juice to prevent discoloring.

Add 1/2 of the peaches to raspberries, vanilla, cornstarch and sugar; toss well. (If peaches are not very sweet, add additional 2 tablespoons sugar).

Lightly brush crust with the egg white.

Fill pie crust with raspberry-peach filling. Arrange peach slices in concentric rings so that the pie resembles a flower.

Place the pie on a baking sheet and bake in the oven until the juices are bubbling, about 30 minutes.

Brush with apricot preserves. Cook another 15 minutes until bubbling.

Let the pie cool on a wire rack before serving.

Serve with creme fraiche, vanilla ice cream or whipping cream.

Happy Eating,

Caitlin

Black Bean, Red Bell Pepper and Shrimp Stew

2009-07-02T12:25:00.001-07:00

This is pretty similar to my vegan black beans and rice recipe. In this version, I add red bell pepper, corn and shrimp to the beans, creating a healthy Caribbean stew served with white rice that is a bit lighter than its beans-only version. (Photos will be posted tonight!) Other fun option would be the addition of sweet plantains or chorizo to the black bean soup.

Ingredients:

1 1 lb bag dried black beans
4 cups chicken stock
2 onions, diced
1 head garlic, chopped finely
1 green bell pepper, diced
2 red bell peppers, diced
1 tablespoon tomato paste
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons pimenton (Spanish paprika)
1 teaspoon cumin
1 cup frozen corn
1 lb large shrimp, de-veined and peeled
4 cups cooked white rice
2 limes, cut into wedges
2 avocados

Rinse beans very well in cold water and let drain. Put in large stew pot and cover with water, so that there is about 3 inches of water above beans. Let beans soak overnight or 8 hours.

Drain beans and rinse well and drain again. (For some reason, the rinsing gets rid of most of the substance that gives people indigestion).

Heat olive oil in stew pot over medium high heat. Add onions, bell peppers and garlic. Turn heat to medium and saute, stirring occasionally, for 5-7 minutes, until vegetables have softened.

Add tomato paste, spices, and vinegar and cook 3 minutes.

Add beans and chicken stock. Bring to a boil. Turn beans down to soft boil and cook 3-4 hours, or until they are almost soft enough to eat.

Stir in frozen corn, and bring to a soft boil. Add shrimp and cook until shrimp turns pink.

Scoop white rice onto plates. Ladle soup over rice. Serve with sliced avocado and lime wedges.

Morir Soñando

2009-06-29T06:48:00.000-07:00

This drink from the Dominican Republic is very refreshing during a hot summer day. It is sweet, filling and nourishing. A Latino version of the Orange Julius, if you will : )

Ingredients:
2 cups fresh squeezed orange juice
2 cups milk (I like whole, because it tastes richer, but skim is fine as well)
1/4 cup sugar (or to taste)
1/2 teaspoon vanilla
Lots of crushed ice!

Option 1:

Mix sugar, milk and vanilla until sugar has incorporated into liquid. Add orange juice and whisk. Pour over ice and serve with a a straw!

Option 2:

Follow steps from option 1, but add to blender and mix until smooth.

Early Summer Berry-Rhubarb Pie

2009-06-25T08:25:00.000-07:00

Growing up with a rather over sized rhubarb tree (bush? plant?) and wild strawberries, blueberries and raspberries near our home in the country, my mother prepared some beautiful and delicious pies, crisps and assorted desserts for my family. I love the sweet and tart combination found in rhubarb-berry pies. Serve with vanilla ice cream or whipped cream.

Pie crust (for top and bottom of 9 inch round pie)
1 1/2 pounds trimmed rhubarb
1 1/4 cups sugar
1/2 teaspoon cinnamon
3 tablespoons cornstarch
3 tablespoons fresh lemon juice
1 teaspoon vanilla
1 cup raspberries
1 cup blueberries
1 cup sliced strawberries

Cut rhubarb into 1/2 inch chunks.

In large sauce pan, stir rhubarb, 1 cup sugar, vanilla and cinnamon and stir over medium-low heat until sugar has melted. While this is cooking, stir lemon juice and corn starch together until dissolved. In a small bowl stir together cornstarch and lemon juice. Add cornstarch-lemon juice to rhubarb and cook until thickened, stirring often, about 5-7 minutes. Remove from heat and let cool.

Add berries to rhubarb mixture and refrigerate 30 minutes, covered.

Preheat oven to 400.

Press dough into 9 inch pie dish. Spoon filling over crust. Drape remaining pastry round over filling and trim so that dough overlaps the edges slightly (about 1/2 inch, as crust will shrink when cooking). Pinch crust together with bottom and crimp to decorate if desired. Score pie on top with small knife.

Bake pie in middle of oven 40 minutes, with baking sheet on lower rack to catch any filling spills, until pie crust is just lightly golden brown.

Transfer pie to a cookie rack to cool. Let rest a minimum of 30 minutes to let filling set.

Serve with vanilla ice cream or whipped cream.

Happy Eating,

Caitlin

Spinach & Feta Stuffed Chicken over Spinach-Dill Rice, with Cucumber-Yogurt Sauce

2009-06-22T11:37:00.000-07:00

I have been a little uninspired lately with my cooking, so I wanted to try something new. Greek is a cuisine that I have little experience cooking but intrigues me. Greek foodies: ANY comments or suggestions are greatly appreciated! : )

This recipe looks complicated, but each step takes about ten minutes to complete. The chicken can be marinated & stuffed the night before serving or earlier that day. The cucumber-yogurt sauce can be prepared up to 2 days before serving. This serves about 3-4 people.

For Chicken Marinade:

2 lbs chicken drumsticks (about 6)
1/2 lemon, juiced
12 Kalamata olives, pitted and chopped
1/4 cup EVOO (8 tablespoons)
1/4 cup dry white wine
3 cloves chopped garlic
Freshly ground black pepper

1 cup chicken stock (reserved for cooking)

Rinse chicken with water and pat dry with a paper towel. In a shallow baking dish, drizzle olive oil, lemon juice and white wine over chicken.

Sprinkle garlic and olives over chicken and cover with freshly ground black pepper. Refrigerate for at least 1 hour.

For Spinach & Feta Stuffing:

1 cup chopped spinach (I used frozen chopped spinach for this recipe)
1 tablespoon minced dill
2 green onions
6 oz crumbled feta cheese

Remove chicken from marinade.

Heat up marinate in saute pan until simmering. Simmer until liquid is reduced (less than 1/4 cup liquid).

Add green onions and saute 1 minute.

Add spinach and cook 1 minute.

Mix in dill and feta cheese.

Remove from heat.

Carefully push cooled stuffing into each chicken drumstick.

To Cook Chicken:

Heat oven to 350.

Pour 1 cup chicken broth into saute pan and bring to boil on high heat. Pour into 9 x 13 glass baking dish.

Place each chicken drumstick stuffing-side up in baking dish.

Bake approximately 45 minutes to 1 hour (until juices run clear).

While chicken is roasting, prepare Spinach-Dill rice.

For Spinach-Dill Rice:

1 tablespoon EVOO 1 small onion, diced
2 cloves garlic, minced
1 tablespoon chopped spinach
1 tablespoon minced dill
1 1/2-2 cups chicken stock
1 cup of rice

Heat up 1 tablespoon olive oil in medium-sized sauce pot. Add onion and garlic and saute 5 minutes until onion is translucent.

Add chicken broth and bring to a boil.

Add rice and stir 1 minute.

Stir in dill, reduce heat to low and cook about 20 minutes, until liquid has evaporated, stirring very occasionally.

Stir in spinach and fluff to serve.

For Cucumber-Yogurt Sauce:

1 /2 cups Greek yogurt
1 large cucumber, peeled, seeded and finely diced
1 minced garlic clove
2 teaspoons fresh lemon juice
2 teaspoons EVOO

Stir ingredients together, cover and refrigerate a minimum of 3 hours before serving.

Scoop rice over 3-4 dinner plates. Place 1 or 2 chicken drumsticks over rice. Carefully scoop cucumber-yogurt sauce over chicken and rice.

Happy Eating,

Caitlin

Shrimp, Red Pepper and Basil Pasta with Charred Zucchini

2009-06-19T12:09:00.000-07:00

1 recipe Easy Red Pepper and Basil Pasta Sauce, a little fresh basil and parmesan cheese reserved for garnish
2 zucchini
4 tablespoons olive oil
1 lb large shrimp, de-veined and tails removed
1 tablespoon minced garlic
1/2 teaspoon crushed red pepper
1 lb linguine pasta

Prepare pasta sauce according to directions. (This may be prepared the day before serving).

Marinate shrimp in 1 tablespoon olive oil, white wine, crushed red pepper and garlic.

Preheat oven to 400.

Heat large pot of salted water on high heat.

Wash zucchini. Slice in half lengthwise and cut each half into 4 chunks. Toss in 2 tablespoon olive oil and cook in oven 15 minutes, turning once. Turn oven to broil and cook about 5 minutes until vegetables are just beginning to char. When this happens, remove from oven.

While zucchini are roasting, boil linguine until al dente. Drain, and toss with 1 tablespoon olive oil.

At the same time that pasta and zucchini are cooking, heat up large saute pan over medium high heat. Cook shrimp for about 2-3 minutes on each side, until they turn pink. Remove from heat.

Heat up pasta sauce until simmering. Toss noodles in pasta sauce.

Place pasta with sauce onto 4 large dinner plates. Divide charred zucchini amongst plates and top with cooked shrimp.

Garnish with reserved fresh basil and Parmesan cheese.

Raspberry Lemondrop Martini

2009-06-16T21:32:00.000-07:00

To Make Lemonade:

1 cup freshly-squeezed lemon juice
1 cup sugar
1 cup hot water
3 cups cold water

Mix hot water and sugar together until dissolved. Mix in lemon juice and water. Refrigerate.

To Make Cocktail:

Fresh raspberries
1 shot Stoli Raz
1 shot Chambord, optional (if not using Chambord, use 2 shots vodka)
Ice
4 oz freshly-squeezed lemonade
Sugar

Shake lemonade and vodka in ice-filled cocktail mixer.

Press rim of martini glass onto plate of sugar.

Pour optional Chambord shot into martini glass.

Carefully pour lemonade mixture over Chambord.

Float 4-5 raspberries as in martini glass.

Garnish with lemon twist.

Blueberry Muffins

2009-06-14T08:33:00.000-07:00

Ingredients:
6 tablespoons salted butter, melted
1/3 cup 2% milk
1 egg
1 egg yolk
1 teaspoon vanilla
2 teaspoons lemon zest
1 1/2 cup flour
3/4 cup sugar
1 1/2 teaspoons baking powder
2 cups blueberries

Preheat oven to 375.

Melt butter in covered medium-sized bowl in microwave (about 20-30 seconds). Whisk in milk, vanilla, egg, yolk and zest.

In large bowl, whisk together flour, sugar and baking powder. Mix wet mixture into flour until just incorporated.

Carefully fold blueberries into muffin batter.

Line muffin tin with 12 liners. Divide batter evenly between liners. Bake oven on the middle rack for about 18-20 minutes, or until muffins are beginning to turn golden and an inserted toothpick comes out clean (no sticky dough).

Portuguese White Bean, Kale and Linguica Soup

2009-06-09T16:03:00.001-07:00

Ingredients:
1 lb pork and fennel sausage (linguica)
2 strips bacon, coarsely chopped
2 teaspoons extra virgin olive oil
1 large Vidalia onion, diced
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
2 1/2 cups chicken stock
1 15 oz can cannellini beans
1 28 oz can chopped tomatoes
2 cups kale

Heat up olive oil in a large saute pan over medium high heat. Add linguica and cook about 6 minutes, turning halfway through to brown both sides. Remove from pan and let cool (leave burner on).

Add onion, garlic and bacon chunks to pan. Saute for 5-7 minutes until onion is translucent. Add red pepper flakes and cook 1 additional minute.

Add tomatoes. Let mixture come to a boil, then let cook 5 minutes, stirring occasionally.

Add cannellini beans and chicken broth. When soup comes to a boil, turn down so that it remains at a simmer.

Cook uncovered about 20 minutes, until beans are soft. While cooking, slice sausage into approximately 3/4 inch long chunks.

Add sausage chunks and kale. Cook for about 10-15 minutes until soup has thickened.

Serve with crostini (Slice Italian bread, drizzle with olive oil then grill or cook in toaster oven).

Mojito Mania - Raspberry, Guava and Mango Mojitos

2009-06-05T15:49:00.000-07:00

Ingredients for traditional Mojito:

1/2 shot simple syrup 1 1/2 oz white rum 1 oz fresh lime juice
8 mint leaves 1 splash seltzer
Ice

Muddle mint leaves with rum. In cocktail shaker, add rum, mint, ice, simple syrup and lime juice. Shake vigorously and pour into glass. Pour splash seltzer into cocktail shaker and mix around, then pour over mojito. Garnish with lime wedge.

Variations:

Mango Mojito:

Use 2 oz mango flavored rum in place of white rum. Add a few pieces of diced mango when muddling.

Raspberry Mojito:

Add 10 raspberries to mint and rum. Muddle well, then finish like normal mojito.

Guava mojito:

Add 1 oz guava nectar and increase rum to 2 oz.

Chipotle Shrimp and Cilantro-Avocado Cream Quesadillas

2009-06-03T17:52:00.000-07:00

To make 4 quesadillas:

1 lb large shrimp, peeled and de-veined
2 tablespoon olive oil
1/2 teaspoon chipotle powder
1/4 teaspoon cumin
1/4 teaspoon paprika
1 teaspoon salt
1 can black beans, rinsed well with water and drained
3 ounces reduced fat cream cheese
1/4 cup reduced fat sour cream
1 avocado, peeled, pit removed and cut into small chunks
1 lime, juiced
1/4 cup cilantro, minced
1 tomato, diced
8 large flour tortillas

Mix 1 tablespoon olive oil, spices, and salt in a large bowl. Add shrimp and mix to coat with spices.

Heat remaining 1 tablespoon olive oil in large saute pan. Add shrimp and cook 1 1/2-2 minutes on each side, until pink and cooked through. Remove from heat and let oil drain on paper towel. Cut each shrimp into 4 pieces

Mash together sour cream, cream cheese, lime juice and avocado. Mix in cilantro.

Preheat oven to 350 (or heat grill if preferable).

Divide shrimp into 4 portions. Spread each portion over 1 quesadilla. Top each with 1/4 of the black beans and avocado cilantro cream. Top with another tortilla.

Bake or grill until golden. Slice each into 6 pieces and top with diced tomatoes.

Foodbuzz 24, 24, 24: One If On Land, Two If In The Sea; Eating My Way Up The Food Chain in Boston

2009-05-31T09:45:00.000-07:00

My first introduction to seafood was working as a waitress in Faneuil Hall. I was 20, a vegetarian, and slightly traumatized by the experience of eating anything with tentacles-i thought they belonged in scary stories, definitely NOT in my stomach! However, upon eating fried calamari with spicy peppers and a lemon garlic aioli, I was surprised to find that I in fact loved the flavor (although, to be honest, you can fry just about anything, and I will think it tastes yummy). 6 years has passed since then, and I will eat all creatures, great and small : )

For my Foodbuzz 24-24-24 May event, I decided to eat my way up the food chain in Boston, stopping at historical as well as contemporary seafood restaurants. All sea creatures rely on other sea creatures for food to survive. At the bottom of the food chain are the sea plants and plankton. Many types of fish and animals such as the snail, shrimp, jellyfish, and sea star eat the plankton. The small animals and fish who eat plankton then become food for larger crustaceans, such as lobster or fish such as tuna or mackeral. Octopus prey on lobster (try searching for these oceanic show-downs on you-tube, it is great fun, I promise you!) These fish are then eaten by larger fish and animals, such as the shark and dolphin.

I set out upon this odyssey with my boyfriend. Our first stop was Skipjack's Seafood Restaurant located near the Copley Church. We shared a sesame-seaweed salad with salmon roe. I had a Sapporo-a delicious if not extremely large Japanese beer.

Haymarket occurs every Friday and Saturday between Faneuil Hall and the North End, Boston's Little Italy. For 1 dollar, you could purchase clams on the half shell in the market. Fresh vegetables, fruits, seafood and meats can be found for great prices. I am a bit of a wimp when it comes to eating raw fish...more so when it's sold on the street, but others were slurping away, enjoying their clams and then tossing the shells into a bucket next to the stand.

Our next stop was at Union Oyster House, America's oldest restaurant. It opened in 1826 and served many famous Bostonians, such as Daniel Webster, as stated in the sign below.

Our seafood platter was comprised of oysters, shrimp and clams, slightly higher on the totem pole than roe and seaweed. Horseradish, lemon and cocktail sauce were served alongside. Sitting at the oyster bar is a very no-nonsense experience, full of the famous Boston charm...I say this with a wry grin. Bostonians are known for being less-than-friendly, but once you get to know them, most are incredibly generous-you just have to get through the tough, protective exterior (much like the oysters our servers were shucking) before you can truly appreciate their personalities.

For local oyster lovers, the ninth annual Wellfleet OysterFest takes place the weekend after Columbus Day in Wellfleet, Cape Cod, Mass. This two-day street party celebrates the town's famous oysters, clams and shellfishing traditions and brings together locals and visitors alike for a weekend full of hometown flavor and big time fun. More information can be found at:

http://www.wellfleetoysterfest.org/

Our next stop was at Ned Devine's, an Irish restaurant in Faneuil Hall. Ned Devine's serves consistently good pub fare and local seafood. We shared a lobster roll BLT...it was my first lobster salad (I am ashamed to say) and is a classic Boston sandwich, chunks of lobster meat, mayo, perhaps some mustard or lemon. Served with lettuce, tomato and crispy bacon kicked it up a notch, adding texture and flavor.

Our last stop was at Tapeo Restaurant, a Spanish tapas spot on Newbury Street. There we ordered octopus, served in a fiery paprika and olive oil sauce. Although it appears small on the plate, the octopus can take out more sea creatures that it'd care to admit (if it could speak). On the plate, the meat was tender, not chewy and a light ending to our many meals.

At the top of the seafood chain is the shark. And who eats the shark? Apparently not us that night! Try as we might, shark evaded us that evening. Perhaps due to overfishing, perhaps due to its intelligence and fierce teeth, we may never know the reason that shark was lacking on every menu Saturday night. Having had mako shark in Chile, I assure you, it is delicious! And, really, I have no qualms about eating any creature that also could make a meal out of me. Look out sharks! Next time you shall not be so lucky. Rather you will be sauteed and served with a lovely sauce, perhaps a spicy razor clam sauce, a la Santiago. I will find you, and I will eat you.

Avocado Smoothies

2009-05-28T12:22:00.000-07:00

So, the first time I drank this, I was a bit dubious upon learning the ingredients, but upon first sip I fell in love with Avocado Smoothies. The blended avocado makes the creamiest smoothie and is a nice alternative to sweet fruit smoothies.

Ingredients:
1 avocado
1 1/2 cup milk
1 teaspoon vanilla
2 cups ice cream
1/4 cup sugar
1/2 cup ice

Heat up 1/2 cup milk with vanilla in small saucepan until steaming (to cook out alcohol from vanilla). Remove from heat and let cool.

Wash and peel the avocado, removing its pit. Cut into large chunks.

Pulse together vanilla milk, remaining cup of milk, ice, sugar and avocado, adding in scoops of ice cream slowly. Blend until puree is smooth and one uniform color.

Pour into tall glasses and serve with a straw, or use fun margarita glasses with sugar coated rims.

Ginger & Lemon Martini

2009-05-25T17:02:00.000-07:00

So, I have been experimenting with my new, oh-so-cool lemon and ginger-infused vodka. I decided to combine a bunch of my favorite ingredients and see what happened. Dee-lish-us!

I played around with the quantities, and settled on this (adjust according to your preferences):

2 ounces ginger and lemon-infused vodka
4 ounces ginger beer
1 splash lemon juice
1 generous splash Angostina bitters
1 lemon wedge
Sugar
Ice

To be all sophisticated (remember, I am 26, a big girl now!) I used a large martini glass for this drink.

Pour vodka, lemon juice and bitters into cocktail shaker filled with crushed ice. Shake vigorously.

Run lemon wedge over martini glass's rim. Press rim into sugar on plate.

Pour contents of cocktail shaker into martini glass. Top with ginger beer and garnish with lemon wedge!

White Wine Sangria

2009-05-22T15:32:00.000-07:00

This drink is easy to prepare, light and delicious for the summertime. It goes well with food or can stand alone. A plus is that unlike its red partner, this sangria does not need to sit overnight to blend the flavors. It's a great alternative to a traditional red sangria-perfect for the 4th of July, Independence Day!

1/2 cup thinly chopped pineapple
1/2 cup sliced strawberries
1/2 cup diced mango chunks
1/2 cup raspberries
3/4 cup peach schnapps
1 bottle Sauvignon Blanc (Vinho Verde would be a nice & sweet alternative)
Seltzer water (for Sauv Blanc)
Sugar, to taste

Place fruit in large pitcher. Pour peach schnapps over fruit and muddle slightly with a large spoon.

Pour white wine over fruit (if using vinho verde, this is an effervescent wine and should be added a short while before serving...muddle the fruit A LOT in this case).

Refridgerate sangria at least one hour.

Taste sangria before serving, add sugar if needed (about 1/4 cup).

Scoop a little fruit into each glass.

Top with ice cubes and pour sangria over ice.

Splash a little seltzer water over sangria.

Serve with a straw, and a fruit garnish.

Shrimp and Avocado Salad

2009-05-19T17:55:00.001-07:00

This is a salad in the same way one can eat chicken salad. My friend and coworker brought in a very similar Chilean avocado salad for lunch one day; this is my version of her dish. Not terribly full of roughage but still very pretty and healthy and tasty! Avocado are high in lutein and beta carotene (good for eye health, especially for all of us who stare at a computer screen for hours), and have "healthy fats." Shrimp are a protein powerhouse, high in omega-3s, low in fat and have "good" cholesterol (the kind that takes bad cholesterol from cells to the liver and out of the body) and (What more can you really ask for?). And let's face it, avocado and shrimp are two of my favorite foods at the moment.

Ingredients:
2 avocados, ripe but still firm to the touch
1/2 lb medium de-veined cooked shrimp, with heads & tails removed
1 lemon
1/4 cup cilantro
2 tablespoons mayo (okay, this is not good for you, but is a vital part of the yummy-ness)
Salt
Pepper

Wash avocados and slice in half vertically. Remove pits and peels from both avocados.

Wash cilantro and let dry. Mince cilantro and mix with mayo. Juice lemon and mix into mayo mixture (lazy woman's aioli).

Chop up shrimp into quarters. Mix shrimp into aioli.

Place avocado halves onto 4 plates, pit-side up. Scoop shrimp salad equally into avocado halves. Salt and pepper to taste.

This is a great summer alternative to a typical salad.

Ginger and Lemon-Infused Vodka

2009-05-17T19:29:00.000-07:00

I had a ginger and lemondrop martini almost 4 years ago at a Cuban restaurant in San Francisco. I haven't seen it in any other restaurants or bars and thus was inspired to make my own infused vodka. In a few days, I will post the martini recipe & photo! Very excited to taste how it turns out.

Ingredients:
3 lemons
1 small piece fresh ginger
A decent vodka (anything at the level of absolut or better is fine)
1 large glass container with lid (original vodka bottle is okay)

Wash lemons very well and dry with a paper towel. Cut off peel and remove white pith entirely, as this will become bitter in the vodka.

Peel ginger and cut into a few chunks.

Place ginger and lemon peel in container. Fill with vodka and cover.

Store in a dark place at room temperature, inverting the infusion several times every few days.

Strain and pour into decanter or bottle.

Cupcakes and Tea at the Ritz Carlton

2009-05-16T16:40:00.000-07:00

I was lucky enough to enjoy cupcakes and tea this afternoon at the Ritz Carlton in Boston, MA-a birthday gift from my good friend Ayako. All month long, the Ritz is holding teatime with a flight of mini cupcakes. (Classy, but still comfort food for the kid in all of us).

The five cupcakes (starting with the cake at the top of the photo) were:

Boston Cream Pie (Vanilla Sponge Cupcake, Fresh Pastry Cream, Valrhona Chocolate Glaze)
Black Forest (Valrhona Chocolate Cupcake, Kirsch Cherries, Chantilly Cream, Valrhona Chocolate Shavings)
Lemon Meringue (Lemon Chiffon Cupcake, Zesty Lemon Curd, Toasted Meringue)
Irish Coffee (Valrhona Chocolate Cupcake, Kirsch Cherries, Chantilly Cream, Valrhona Chocolate Shavings)
Tiramisu (Sponge Cupcake, Mascarpone Espresso Cream, illy Espresso, Rum Drizzle)*

The cupcakes were delicious; the gorgeous presentation was perfectly matched with each cake's delectable flavor.

Pots of steeped tea were kept warm by a small candle (rather fondue-like in its functionality). Our waiter Andres kept our cups full by pouring the tea through a small strainer.

At the end a single cupcake with two candles (my friend Margo also had a birthday-she is 2 days older than me), macaroons, chocolates and a chocolate ganache happy birthday wish.

If you are in the Boston area (or potentially near any Ritz-I would imagine this is going on throughout May at other locations) I would highly recommend bringing your friends or family to enjoy these tiny but tasty treats.

*(Descriptions are from the Ritz's website.)

West Virginia Road Kill Cook-Off

2009-05-14T13:14:00.000-07:00

My mom on occasion has been to known to answer the phone with a line like "Diane's Road Kill Diner. You kill 'em. We grill 'em." In her honor, it is my pleasure to inform you of some upcoming festivities in the Allegheny Mountains of West Virginia.

So, if you are in the area....

The 18th Annual WV Road Kill Cook-off takes place 26 Sept. 2009 and is one of the region’s most exciting and fun annual events.

In years past, the Food Network, the Travel Channel and the Discovery Channel have all done filming of this wild and wacky festival! If you’ve ever wanted to taste exotic dishes like squirrel gravy over biscuits, teriyaki marinated bear or deer sausage, this is the place!

Cookin’ starts at 9 .m. — judging starts at 2 p.m.— and you can taste the grub whenever your stomach’s ready!

ROADKILL COOK-OFF RULES AND REGULATIONS

1. All entries must have, as their main ingredient, any animal commonly found dead on the side of the road -groundhog, o'possum, deer, rabbit, squirrel, snake, etc. Pigs, cows, chickens, horses, and goats are also in that category. However, it need not actually come off the side of the road (and most of the judges would prefer that it didn't).

2. Each contestant will provide a written recipe with the application to include, as a minimum, ingredients and preparation instructions. Recipes will be provided to each judge and must be provided to the RoadKill committee in advance so that copies may be made for the Judges. The recipes will be considered by the Judges in the presentation category.

3. Prior to cooking, the main ingredient (the RoadKill) will be inspected to ensure it has not been pre cooked. Entries may be fried, stewed, baked, sautéed or prepared in any way desired. Dishes must be prepared and cooked on site; however, pre-treatment of the meat, such as soaking, boiling, or marinating, may be done prior to the cook-off. Gutting, skinning and cleaning of the animal should be done off site, although special allowance can be made for fresh RoadKill occurring in route to the cook-off.

4. Contestants must provide their own tables, stoves and other cooking equipment and utensils. Recommend each contestant bring trashcan and garbage bags. There is no electric available at the site; however, clients may bring generators if desired. Fires may also be built but contestants must have their own firewood. Contestants are required to remove all trash and debris after competition.

5. For planning and judging purposes, each contestant will be allocated a site approximately 15' X 15'. Space is limited so judges will be looking at how well each participant utilizes the space in the presentation category.

6. The cooking period will begin at 11:00 AM or earlier. Cooking during the entire period is at the sole discretion of the contestant; however, samples of recipes must be available for public consumption during the day.

7. Only pre-registered assistants may assist the contestant in any manner during the cooking period.

8. A select board of highly qualified judges will determine the winners based on taste, originality, presentation, and showmanship to include compliance with these rules.

9. Judging will begin at 2:00 P. M. Each contestant will be given a general time of judging on RoadKill day so they can be prepared. Contestants will present their fare to the Judges and have approximately 10 minutes to taste the dish and ask questions. Following tasting of all entries, the judges will meet to discuss their opinions and determine the winners.

10. Judges will deduct points for every chipped tooth resulting from gravel not removed from the RoadKill.

11. Cash prizes will be awarded a follows: 1st place -$600.00, 2nd place-$300.00, 3rd place-$150.00. In addition, a prize will also be awarded for Showmanship.

12. We have tried to select highly qualified judges who will be fair, unbiased and open minded. All judges have been tested for cast-iron stomachs and have sworn under oath to have no vegetarian tendencies. The decisions of the judges are final.

13. The judges reserve the right to refuse to taste anything that appears unhealthy or spoiled, or unfit for consumption.

Yes, this is for real.

http://www.pccocwv.com/

Shrimp Fra Diavolo

2009-05-14T07:57:00.000-07:00

Fra diavolo sauce, Italian for "brother devil," is usually tomato-based and always spicy. It's often served with a lobster tail or other shellfish. Here I prepare it with sauteed shrimp.

Ingredients:
5 tablespoons olive oil
1 medium Vidalia onion, finely chopped
1 14 oz can of diced tomatoes (I like Delmonte or Contadina)
1 cup dry white wine, such as Sauvignon Blanc
4 garlic cloves, sliced thinly
1 lb medium shrimp, peeled and deveined
1 teaspoon crushed red pepper flakes
3 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
2 tablespoons freshly grated Parmesan
1 lb linguine
Salt
Freshly ground black pepper

Heat up 2 tablespoons olive oil in large saute pan over medium high heat. Add onion and garlic and turn heat to medium. Saute 5-7 minutes, stirring occasionally, until onion is translucent being careful that garlic does not brown.

Add tomatoes and white wine and turn heat up to medium high until mixture is bubbling. Turn to a simmer and cook 10-15 minutes.

After adding tomatoes and wine, heat up large pot of salted water. Once boiling, add linguine and stir to prevent noodles from sticking together. Cook according to instructions.

In separate saute pan, heat up 2 tablespoons olive oil in large saute pan over medium high heat. Add the shrimp and crushed red pepper and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Stir into tomato sauce and cook 1-2 minutes. Stir in parsley and basil.

After pasta has been drained, toss with remaining tablespoon of olive oil. Mix in shrimp-tomato mixture and plate fra diavolo. Grind a little black pepper over each plate and salt to taste. Top with Parmesan cheese.

A Modern Caprese Salad

2009-05-12T16:43:00.000-07:00

Slow roasted tomatoes and a fresh basil dressing update this classic Italian salad.

Ingredients:

1 lb slow roasted tomatoes
1 lb fresh mozzarella
1/2 cup basil leaves, shredded
1 clove garlic
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt
Pepper

Prepare slow roasted tomatoes 6 hours prior to serving this salad (preferably overnight). Drain liquid from tomatoes after cooking. Reserve olive oil.

Slice fresh mozzarella into circles about 1/3 inch thick. Arrange overlapping slices of mozzarella on serving plate.

Chop garlic clove. Blend with reserved olive oil from tomatoes, extra olive oil, vinegar and fresh basil leaves.

Place roasted tomatoes over mozzarella slices.

Drizzle salad with fresh basil dressing. Salt and pepper to taste.

Strawberry Basil Summer Cocktail

2009-05-10T15:33:00.000-07:00

One of the best drinks I have had was a strawberry basil martini served at 28 Degrees , in the South End of Boston. At first strawberries and basil seemed an unlikely combination, but after trying my friend's drink, I was hooked. Bursts of fresh basil and sweet strawberry flavor ensure this will be a staple on my balcony this summer.

To make:
3 fresh basil leaves
3 large fresh strawberries
2 ounces vodka
2 ounces seltzer
1 lemon wedge
1 teaspoon sugar + extra for glass rim
Ice

Muddle the basil and strawberries in the bottom of a shaker. Add the vodka, sugar and ice. Shake well. Rub rim of glass lemon wedge and dip in sugar. Pour cocktail into glass, top with seltzer and garnish with the lemon twist.

Easy Strawberry, Goat Cheese & Spinach Salad

2009-05-09T13:22:00.000-07:00

This is a classic early summer salad. Pair with a frittata and some crusty bread, and you have an easy, flavorful Mother's Day brunch!

Ingredients:
2 cups strawberries
4 oz crumbled goat cheese
8oz baby spinach
Balsamic vinaigrette

Wash strawberries well and remove stems. Slice in half vertically.

Wash spinach and let dry.

Divide spinach among 4 plates. Top each with 1 oz goat cheese and 1/2 cup sliced berries. Drizzle vinaigrette over salads.

Easy Artichoke and Bell Pepper Frittata

2009-05-09T13:06:00.000-07:00

1 14 oz jar marinated artichoke hearts, drained
1 red bell pepper
6 large eggs
4 large egg whites
1/4 cup fresh basil
1/3 cup Asiago cheese, grated
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper plus extra pepper to taste
2 tablespoons olive oil

Preheat oven to broil.

Coarsely chop artichoke hearts. Wash bell pepper and slice into thin 1/2 inch long pieces.

Whisk together eggs, egg whites, basil, salt and pepper.

Heat up olive oil in ovenproof skillet. Add artichoke and bell pepper and cook 2 minutes over medium heat. Pour egg mixture over vegetables. Cook about 5 minutes until egg begins to set. Lift edges with spatula to let runny eggs fall to bottom of skillet. When frittata is almost set, sprinkle cheese over eggs.

Put skillet in oven. Broil about 4-5 inches from oven top 2-4 minutes, until cheese is melted and starts to turn golden.

Serve with side salad and a crusty bread!

Peking Duck at Chef Chang's House

2009-05-07T09:52:00.000-07:00

Cinco de Mayo coincided with my 2nd fanniversario (a combination of anniversary in Spanish with "fan"=2 years of my boyfriend and I enjoying dating each other). Surprisingly, we did not hit up the Mexican circuit in Boston, but rather he brought me to a Chinese restaurant, Chef Chang's House, which is located at the St. Mary's stop on the C line in Brookline.

Carlos has been talking up Chef Chang's Peking Duck for quite some time (2 months...possibly more...but 2 months of thinking about a dish can create high expectations only to crash back to reality upon consuming it). We meant to go their for Easter (it is sort of a tradition to eat on an American holiday, but completely avoid traditional meals and eat the unexpected...unintentional but fun) but that didn't happen, so 5 de Mayo was my first time at Chef Chang's.

I could describe the restaurant...but it would provide nothing unique to this post...so on to the duck!

(I asked Carlos was his favorite kind of duck was. He replied, a dead one...the answer I had been thinking...great minds think alike!)

The duck came de-boned, sliced horizontally into round sections and served upon incredibly crispy skin. I normally avoid eating the skin on meat, but this was so crisp, sweet and deliciously fatty that I dug right in.

The duck was served with homemade "crepes," more like tortillas in reality, green onions and plum sauce. I did not waste too much time eating the crepes, focusing on the duck and its trappings.

The meat was delicious-moist, and with the perfect amount of salt.

I am not ashamed to say that I ate half a duck that night, in fact, I'm rather proud of having done so.

The duck may take an hour to prepare, so call ahead before devouring your own Peking duck at Chef Chang's House...even if you cannot call, it is definitely worth the wait!

Peanut Noodles with Shrimp and Mango

2009-05-06T15:40:00.001-07:00

After work I set out on the mission of finding rice paper to make summer rolls. I had a recipe in mind, presentation all set...and no rice paper! (D@mn you Shaw's, Foodmaster and Trader Joe's!). Disappointed but not defeated, I had to alter my recipe a bit...rice noodles in place of rice paper...and the plum dipping sauce was out, peanut was in.

Salad Ingredients:

1 pack wide rice noodles
1 tablespoon vegetable oil
1 cup chopped mango
1 cucumber, peeled and cut into thin sticks
1 lb cooked shrimp, peeled, de-veined and de-tailed
2 green onions (about 1/2 cup chopped), cut horizontally
1/3 cup diced cilantro
1/4 cup crushed roasted peanuts
1 lime

Peanut Sauce Ingredients:

1/4 cup peanut butter
1 cup coconut milk
2 teaspoons ginger
3 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons brown sugar
1/2 teaspoon crushed red pepper

Mix peanut butter with coconut milk in medium saucepan over medium-low heat. Add garlic, soy sauce, vinegar, ginger, sugar and crushed red pepper and bring to a simmer. Cook about 5-10 minutes until mixture has thickened slightly, stirring to prevent the sauce from burning. Remove from heat. (Add more spice according to your personal preferences!)

Heat up a large pot of water. Add rice noodles to boiling water and cook according to instructions. Drain and rinse well with cold water. Toss noodles in 1 tablespoon vegetable oil.

Toss cold noodles with 1/2 cup sauce. Add more until noodles are thinly coated with peanut sauce. Add shrimp, mango and cucumber and toss salad. Squeeze lime over salad. Top with cilantro, green onions and crushed peanuts.

Margaritaville!

2009-05-05T12:05:00.000-07:00

Let's celebrate Mexico resisting the French invasion with some tasty margaritas! Blood Orange, Blackberry-Mint or Frozen Strawberry Watermelon !

As we cannot go to Mexico right now, we might as well bring a little bit of Mexico to us ; )

Frozen Strawberry Watermelon Margarita

2009-05-05T09:04:00.001-07:00

Ingredients: (Makes about 4-6)

5 cups diced watermelon, frozen
1 cup fresh strawberries, stems removed and sliced in half (reserve a few to garnish)
1 cup silver tequila
1/2 cup fresh lime juice
1/4-1/2 cup sugar (depending on how sweet melon is!)

Add frozen watermelon, berries, tequila, lime and sugar to blender and pulse until mixture is softened, then blend until smooth.

Blackberry Mint Margaritas

2009-05-05T09:03:00.003-07:00

Blackberry Mint Margaritas

Ingredients: (Makes about 4-5 drinks)

2 cups fresh blackberries
1 ½ cups reposado tequila
1 cup fresh lime juice
1 cup simple syrup

In large pitcher, muddle mint leaves and blackberries (reserve a handful of berries to garnish).

Mix in tequila, lime and simple syrup.

Pour into tall thin cocktail glasses until about 1/2-2/3 full. Top with ice and garnish with remaining blackberries.

Blood Orange Margaritas

2009-05-05T09:03:00.001-07:00

Ingredients:
4 blood oranges, juiced
2/3 cup fresh lime juice (from about 4-5 small limes)
2/3 cup orange liquor
1 ½ cups tequila
¼ cup simple syrup (or to taste)
1 blood orange, sliced into wedges
Crushed ice
Ice cubes, for serving

Mix blood orange juice with lime juice, Cointreau, tequila and simple syrup.

Pour mixture into cocktail shaker filled with crushed ice and shake vigorously.

Place a few ice cubes into short cocktail glass and pour margarita over ice.

Garnish with blood orange wedge.

Ostrich Jerky

2009-05-03T18:29:00.000-07:00

When I first received an e-mail from Doug of Jerky.com I though someone who knows my love of jerky was playing a cruel joke on me.

I am a born and bred Midwesterner...I grew up knowing the "Links," of the Jack Links beef jerky chain. I know my beef; the good, the bad and the ugly.

Fortunately, this e-mail turned out to be on the up-and-up, and as a result, I received a package of Ostrich Jerky in the mail this past week. (They also sell Beef Jerky, but I wanted to try something a bit more adventurous).

A few quick facts about the Ostrich:
The Ostrich is the largest living bird in the world.The Ostrich is native to Africa, yet thrives in countries all over the world.Adult males are eight to nine feet in height and weigh 350-400 pounds. Females will weigh up to 300-350 pounds. Ostrich meat is high in protein, yet low in calories, cholesterol and fat in comparison with other red meats.

The ostrich jerky had a rich flavor, but didn't have the salty, processed taste that some jerkys tend to have. The texture was slightly chewy. It was not a shocking departure from traditional beef jerky, but has a more natural flavor to it, and is definitely a healthier snack choice!

If I could find this in stores, I would definitely buy it-so let's hope that Jerky.com's products become available locally in the near future!

Walk For Hunger

2009-05-03T04:18:00.000-07:00

Walking 20 miles today for Project Bread's Annual Walk-For-Hunger....wish me luck!

You still can donate to my walkpage:

http://www.projectbread.org/site/TR/Walk/General?fr_id=1110&pg=pfind

search for "caitlin mcdonnell"

I'll update y'all to let you know how far I walk...hopefully all 20 miles... :)

Victory is Sweet -and sometimes Spicy too!

2009-04-30T07:35:00.000-07:00

So a few months ago I entered my Fabada: Fava Beans and Chorizo Soup recipe into Premio Food's Recipe Contest.

Monday I received an e-mail informing me that I am their 1st quarter winner! Pretty cool : )

Premio chooses one entry from the previous 3 months submission and the winner gets a variety box of sausages AND a t-shirt! (I am curious as to what this t-shirt will look like....will it have pictures of sausages on it...?!?)

Right now I am just basking in the glory of it all-and thinking of how I am going to use my free sausages...gotta love the prize of free meat ! ; )

Raspberry Mango Salsa

2009-04-29T16:23:00.000-07:00

2 cups fresh raspberries, washed and drained
1 mango
1/4 cup Vidalia onion (about 1/2 of medium onion)
1/3 cup chopped fresh cilantro
2 limes

Wash and peel mango, cutting it into very small pieces. Mince onion and add to mango. Wash cilantro and let dry. Mince and add to mango mixture. Toss with fresh raspberries. Juice limes and pour over mixture.

Serve with freshly baked tortilla chips

"Spanish Cuisine One Region at a Time: Catalonia”

2009-04-28T09:10:00.000-07:00

About a month ago, I was contacted by Karen Pierce Gonzalez, a publisher at FolkHeart Press to review a new e-cookbook written by Catalan chef Eduardo Balaguer.

FolkHeart Press works to preserve "family folktales," or rather, family stories that may be lost over time. They offer e-books that tell how to write your family's story and e-books that combine family history within the context of culture, tradition and cuisine. Food anthropology, if you will.

The author opens with a scene from a family gathering; he is eight at the time and is observing his uncle cook. Through his words, we experience an eight year old's wonder and amazement at the smells, sounds and visuals that would result in paella, a Spanish rice dish filled with seafood, meat, vegetables and rich spices.

Balaguer then offers us a brief overview of the geographical and historical impact upon Catalan cuisine. He introduces us to several of the most-acclaimed Catalan chefs, including Ferran Adria of El Bulli and describes various Catalan dishes (many of which I tried in Barcelona, one of the best dining destinations in the world!).

This background information becomes useful once Balaguer begins to talk about the origin of paella. (I use the word "talk" instead of "write" begin the tone of this e-book is very conservational-I can imagine him speaking in front of the group of eager listeners, educating them about paella and Catalonia). Like many other dishes, it was born out of necessity; rice, vegetables and whatever bits of meat and seafood were combined to create an impressive dish, both filling and delicious!

Balaguer ends with tips on how to prepare paella and his favorite recipe for the dish, reminding us that like the Spanish peasants before us, we can substitute ingredients as we like, creating our own family dish.

I would recommend this e-book to those who are interested in learning more about the food history of Catalonia (some might use the term Spain...I would avoid doing that!). however, for those who have studied this cuisine, the information may just re-cap what they already know.
However in a culture where we spend more and more time eating fast food and dining alone, Balaguer reminds us of the important role cuisine plays in creating our family stories.

If it's going to happen...it'll happen to me!

2009-04-26T20:16:00.000-07:00

Completely unrelated to cooking...but sort of food related!

Friday night, I was walking in downtown Boston towards a bar/club to celebrate my boyfriend completing his first year of business school (congrats!).

Then, the unthinkable happened.

I happened to be wearing adorable sandals that unfortunately have no traction, and as I took a step my feet slid forward and my body backwards. (Luckily, Carlos has cat-like reflexes-kind of suspicious-and I did not hit the ground...very much).

You must be wondering what I fell on, so I'll just tell you...

A BANANA PEEL.

FOR REAL.

I thought it was an urban legend...but now I know better.

Seriously though, what were the chances?!?

Blood Orange, Roasted Beets, Goat Cheese & Spinach Salad

2009-04-26T13:39:00.000-07:00

Ingredients:
1 can roasted beets (not pickled), rinsed well with water and drained
3 blood oranges
1 shallot
2 tablespoons champagne vinegar
2 tablespoons evoo
2 ounces goat cheese
1 cup packed spinach, rinsed and dried

Mince shallot and place in deep Tupperware dish. Add vinegar, olive oil and juice of 1 blood orange. Whisk together.

Slice beets into 1/4 inch thick discs. Add to vinaigrette.

Slice blood oranges into round discs horizontally. Slice away peel. Place blood orange circles above beets.

To serve, place spinach on top of salad plate. Add beets and oranges to spinach. Crumble goat cheese over salad, top with a little of the remaining vinaigrette and enjoy!

Cuban Black Bean, Mango and Avocado Salsa

2009-04-25T07:50:00.000-07:00

I started to cook while studying abroad in Havana, Cuba. Agromercados sold herbs, beans, fruits and vegetables on the road sides. The salsa is best served with homemade baked tortilla chips and a mojito. : )

Ingredients:
1 can black beans, rinsed and drained
1/4 cup cilantro
1 Vidalia onion
2 limes, juiced
3 medium tomatoes
2 mangos, chopped
1 avocado
Cumin
Paprika
Splash of orange juice
1 pack of 20 corn tortillas

Rinse cilantro well and let dry.

Mince well and add to chopped mangos.

Mix in black beans and diced onion.

Juice limes and add to bean mixture. (A helpful tip about juicing citrus fruit. If cold, warm up in the microwave for 10-15 seconds, and then roll the fruit on the cutting board, this will loosen the juice and provide more for the salsa).

Sprinkle cumin, paprika and orange juice over beans.

Add diced tomatoes to bean mixture, preferably a few hours before eating, as it will turn starchy if left for a long time in the refrigerator. Add avocado just before serving, as the avocado will brown if it sits too long.

Preheat oven to 425.

Slice tortillas into 6 wedges and bake on cookie sheet until lightly golden.

Alibi Bar & Lounge

2009-04-23T09:36:00.000-07:00

Alibi (for those who are unaware) is a lounge that occupies the former Charles Street Jail in Boston. The jail was renovated and re-named The Liberty Hotel and has Alibi as well as restaurants upstairs (Clink and Scampo).

The lounge is set up so that cell bars serve as partitions between tables. Mug shots of celebrities like James Dean, Frank Sinatra, Lindsey Lohan and Hugh Grant decorate Alibi's walls. The shots detail their offense and their "alibi" justifying the crime. The vibe is definitely cool, the remaining cell bars giving patrons a small thrill at socializing where some of the most notorious criminals once served time.

Cocktails are tasty, with clever names like "jail bait," but are a bit overpriced, with most starting at 12 dollars. I recently learned that they don't make their own food-it is actually delivered through the back door from Harvard Gardens (sketchy). The truffle fries are good-they could use a bit more oil and a lot of Parmesan and I would call them great.

Get there early, as they reach maximum capacity fairly early in the night, and waiting outside is no fun.

The clientele are made up of young professionals, suits, hotel guests and people who are into the "see and be seen" scene (try saying that 3 times fast). I would describe Alibi's dress code as heels, make-up and an attitude.

That being said, when I go there with friends I always have fun; there is dim lighting, chill music, interesting drinks and the jail decor is appealing. It's probably the closest thing to a New York style lounge that we have in Boston (for those who are looking to live it up NYC style-but leave by Boston's 2am curfew). I'd go there with friends, but not necessarily to meet the love of your life (as he will probably only end up being the love of that night).