The pièce de resistance...

One more Mediterranean dish, and then I'll play another record, I promise. But how can we depart this ethnic cuisine before dessert? How about some baklava (again, made with authentic phyllo from Marché Adonis in Montreal) filled with walnuts, cinnamon and brown sugar, and topped with a lemon-infused simple syrup, honey, and vanilla glaze? That's what I thought you'd say. Just LOOK at it:

And now, let's make it! I used the following recipe from All Recipes, and I liked it a lot. The only thing I would do differently next time is cut back on the butter a bit between each layer--yes, I said cut back on the butter, which says a LOT coming from me. Oh, and as for my own adaptations, I toasted and cooled the walnuts ahead of time, added about a cup of brown sugar to the nut filling, and I sliced up a lemon to infuse in the simple syrup. DELISH!

Baklava
(Source: adapted from All Recipes)

1 pound chopped nuts (I used walnuts this time, but wouldn't pistachios be YUM?!)
1 teaspoon ground cinnamon (um, or a TABLESPOON!)
1 cup brown sugar (optional)
1 (16 ounce) package phyllo dough, thawed
1 cup butter (I would try to hold this to one stick next time, and no more than a stick and a half)
1 cup water
1 cup white sugar
1 lemon, sliced (optional)
1 teaspoon vanilla extract (a vanilla bean would be even better)
1/2 cup honey

1.Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2.Chop nuts and toss with cinnamon and brown sugar (if using the latter). Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3.Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4.Make sauce while baklava is baking.* Boil sugar and water with lemon (if using) until sugar is melted. Add vanilla (or vanilla bean) and honey. Simmer for about 20 minutes.
5.Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Store uncovered, as it gets soggy if it is wrapped up.

*I tried some advice from reviewers on All Recipes. I made the simple syrup infusion ahead of time, and stored it in the fridge overnight. There are those who say that the secret to a crisp baklava where the sugary goo doesn't all puddle at the bottom (making that layer soggy) is to either have cold baklava and apply hot syrup or cold syrup poured over hot baklava. I went with option B, and it seemed to work--all the layers were evenly saturated.

Need a summer potluck idea? I've got your back!

Ever since visiting Marché Adonis in Montreal recently, I'm marinating in Mediterranean flavors. Today, I made this delicious orzo salad with tomatoes, slivered onion, minced garlic, black and green olives, feta cheese, fresh parsley, and a lemony vinaigrette.. It's an easy recipe that would be perfect for your summer picnics, potlucks, and barbecues. (You're welcome.)

Greek-Style Orzo Salad

1 lb. box orzo, cooked according to instructions, drained and cooled
about 8 Campari tomatoes, diced
half a large red onion, slivered
4 cloves garlic, peeled and minced
approx. 36 marinated olives, pitted and chopped
1 1/2 cups feta cheese, small dice or crumbled
1/2 bunch parsley, roughly chopped
juice of two lemons
1/4 to 1/2 cup olive oil
drizzle of honey (or big pinch of sugar)
1 teaspoon dried oregano
salt and pepper, to taste

Combine and chill until serving.

The Weeping Pig: Your Tastebuds Will Cry with Joy!

A few months ago, a local bakery that I "like" on Facebook was advertising a sandwich special that was hilariously dubbed "The Weeping Pig" (pictured left). It featured ham, bacon, and prosciutto, and it was dressed with balsamic onion marmalade and roasted garlic mayo. Ham, bacon, AND prosciutto? Poor piggy! (Hence, the name. Although maybe it should have been called "The Weeping Cardiologist!")

I never made it downtown to check it out on the appointed day, but the sandwich was listed as a special again today. I had just finished a four-day education workshop (rewarding, but exhausting!), so I thought I might treat myself to a porcine luncheoon at Delish. As I anticipated, "The Weeping Pig" was savory and decadent, so much so that I was going on and on about it to my roommate that evening. Not surprisingly, she was miffed that I didn't bring her one. (Sidebar: It should be noted that I DID call from the bakery, but she said she and her co-workers had already had lunch brought in from someplace--so there!).

Therefore, I took it upon myself--as I so often do--to recreate the sandwich at home, or my own version of it, at any rate (pictured below). I bought some off-the-bone ham and prosciutto, fried up some thick-cut pepper bacon, unearthed some onion confit that I had preserved many moons ago and zhooshed it up with some balsamic vinegar, mixed some smashed garlic (raw, not roasted) into good-quality mayo, and added slices of extra-sharp cheddar. Finally, instead of a baguette, I made the sandwiches on these crusty cheddar-garlic rolls that I found at Price Chopper. The verdict? CRAZY GOOD! (Sorry, piggy.)

Quickie Midweek Gyros: OPA!

For dinner tonight, we had some quick but delicious chicken and beef gyros using frozen chicken and beef fajita strips dressed with this thick, rich tzatziki that I recently bought at the Adonis Market in Montreal and a wonderful homemade Greek salad that I chopped up like a salsa and used as a topping on the pita sandwiches.

The Greek salad was made with Roma tomatoes, slivers of red onion, lots of minced garlic, chopped green olives, fresh parsley, olive oil, fresh lemon juice, salt, pepper, and a drizzle of honey. (It would normally have cucumbers in it, too, but the tzatziki already had plenty of cucumber.) SO GOOD!

*After I took this picture, I realized that I forgot to add some diced the feta cheese, also acquired at the Middle Eastern market in Montreal. Oops.

Luscious Lumaconi! (You do, and you'll clean it up.)

It's not that my roommate CAN'T cook...it's that she mostly chooses not to. So imagine my surprise when I come home from work at the end of a long day, and she has found a special recipe, shopped for the ingredients, and prepared the most DELICIOUS pasta dish EVER! This one is a winner, and is definitely going into the rotation around here.

*The original recipe used a snail-shaped pasta called lumaconi, but anything that would hold the creamy sauce would work.

Creamy Lumaconi with Italian Sausage and Spinach
(Source: Bev Cooks)

1 head garlic, end sliced off
1 teaspoon extra-virgin olive oil
2 cups lumaconi (or any similar pasta--Cyd used large ribbed shells)
2 Italian sausage links, casings removed
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 thyme sprig, leaves removed
1 oregano sprig, leaves removed
2 cups chopped spinach
coarse salt and freshly ground pepper

Preheat oven to 400. Place the garlic head in a small piece of aluminum foil, drizzle with oil, seal and roast for 35 minutes. Remove from heat and set aside.

In a small sauce pot, melt the butter. When the foaming subsides, add the flour. Whisk constantly for one minute, and then slowly add the milk, continuing to whisk another five minutes or so until the sauce gets thick and creamy. Add in the herbs, a pinch of salt and pepper and whisk a little more. Transfer cream sauce to a small food processor, add the roasted garlic cloves and pulse until very smooth. Cover to keep warm.

In the meantime, heat a medium skillet over medium high. Add the sausage and break up with a wooden spoon, cooking until browned all over, six minutes. Also, bring a large pot of salted water to a boil. Add the pasta and boil until al dente. Just taste it to test it. Drain and return to the pot.

Pour the cream sauce over the pasta, along with the chopped fresh spinach and the cooked sausage. Toss to coat and combine everything. Serve with good parmesan cheese or a chiffonade of basil...or both.

Rhubarb Chutney, Revisited

Since we gobbled up the half-pint of spiced rhubarb-orange chutney that my friend Jay made, it seemed necessary for me to make a batch of my own, especially as we are at the beginning of our local rhubarb season.  I made a test batch of the rhubarb chutney tonight, but I sort of went my own way with it. I used tangerine juice and zest (because that's what I had on hand), omitted the allspice, doubled the peppercorns, ginger and garlic, added a big pinch of red pepper flakes, and a teaspoon of celery seed. Also, I swapped out golden raisins for brown. Finally, I added some extra vinegar to account for the slight increase in low-acid ingredients. Ultimately, my version of the chutney is lighter in color and flavor, but has a little more heat. My roomie Cyd declared mine the summer version and Jay's the autumn spice variety. Both equally yummy, says my official taster!

Sunny Days Tangerine Ginger Rhubarb Chutney

20 whole black peppercorns
1 tablespoon mustard seeds
1 tablespoon pickling spice
1 teaspoon celery seed
4 tablespoons grated tangerine zest (I probably only got 2T at most)
2/3 cup fresh tangerine juice
6 cups chopped rhubarb
5 cups lightly packed brown sugar (next time, I might cut this back by a cup)
4 cups cider vinegar
3 cups chopped onion
1 1/2 cups golden raisins
4 tablespoons finely chopped garlic (2T would be plenty for most folks!)
4 tablespoons finely chopped ginger root (ditto)
1 tablespoon curry powder
big pinch of red pepper flakes


1.) TIE peppercorns, mustard seeds, pickling spice, and celery seed in a square of cheesecloth, creating a spice bag. Set aside.
2.) COMBINE tangerine zest and juice, rhubarb, brown sugar, vinegar, onions, raisins, garlic, and ginger in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring occassionally, for 45 minutes.
3.) ADD curry powder, pepper flakes, and reserved spice bag; stir well. Boil gently, stirring frequently, until thick enough to mound on spoon, about 30 minutes.
4.) PREPARE boiling water canner in the meantime. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) LADLE hot chutney into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

¡HAPPY CINCO DE PORKO, mis amigos!

WOWZA, is our dinner going to be delish! All we did was season a pork shoulder liberally with salt, pepper, paprika, cumin, and granulated garlic, then browned it all over in a large skillet with a little olive oil. Then we threw it in the crock pot with two jars of Herdez salsa verde, and cooked it on high for about four hours (6-8 hours on low would work fine, too). It's not quite done yet...just turned it down to low and snuck a taste. SO YUMMY! When the meat is tender, I will shred it by hand and add it back to the liquid in the pot.

And in yet another crock pot, I'm cooking some small but sturdy Rancho Gordo Santa Maria Pinquito Beans in the traditional (but quicker) method: clean the beans, cover with about three inches of water, bring to a boil, turn off the heat and let soak for an hour. In the meantime, sauté some aromatics like an onion, a few stalks of celery, several cloves of garlic, and--in this case--a couple/few jalapenos in a couple of tablespoons of olive oil. Add the sautéed veggies to the crock pot, then the (drained) beans, and enough chicken or vegetable stock to cover by a couple of inches. Throw in a tablespoon of dried Mexican oregano, a teaspoon of black pepper, and a couple of bay leaves. Cover and cook for 3-4 hours on high, or 6-8 hours on low.

The beans should be ready about the same time as the chili verde pork.
Then serve the beans and pork in warm tortillas with your favorite taco/burrito toppings. ¡OLÉ!

Blessed is she who receives the gift of chutney...

Back in the fall (I think), my dear friend, Jay, sent me a lovely jar of his homemade rhubarb chutney. I guess I take after my mom who always saved her gifts "for special," because when Jay recently asked me if I enjoyed the chutney, I was chagrined to realized that I hadn't even tried it yet!  So I busted it out tonight and used it to top off a quick meal of one of those pre-marinated garlic and peppercorn pork tenderloin roasts.  It was SO delicious--and I don't even *like* rhubarb! My roommate's review was: "Amazing! I want to put it on EVERYTHING!" When our local rhubarb is ready, you can be sure I'll be making of batch of this wondrous stuff!

Orange Rhubarb Chutney

10 whole black peppercorns
1 tablespoon mustard seeds
1 tablespoon pickling spice
4 tablespoon grated orange zest
2/3 cup fresh orange juice
6 cups chopped rhubarb
5 cups lightly packed brown sugar
3-1/2 cups cider vinegar
3 cups chopped onion
1-1/2 cups raisins
2 tablespoon finely chopped garlic
2 tablespoon finely chopped ginger root
1 tablespoon curry powder
1 teaspoon ground allspice

1.) TIE peppercorns, mustard seeds and pickling spice in a square of cheesecloth, creating a spice bag. Set aside.
2.) COMBINE orange zest and juice, rhubarb, brown sugar, vinegar, onions, raisins, garlic, and ginger in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring occassionally, for 45 minutes.
3.) ADD curry powder, allspice, and reserved spice bag; stir well. Boil gently, stirring frequently, until thick enough to mound on spoon, about 30 minutes.
4.) PREPARE boiling water canner in the meantime. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) LADLE hot chutney into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

HAPPY (ORTHODOX) EASTER!

Today is perhaps my favorite holiday of the year--Second Easter, as I like to call it. My dear friend, Janice Padula, always invites folks over for the most AMAZING Mediterranean spread for orthodox Easter. Observe:

































As for my contribution, I couldn't help myself but to try and duplicate something cheesy but adorable that I had seen floating around Facebook (via Pinterest) around traditional Eastertime. This platter of peepers took a little longer to make that regular devilled eggs--which take too long as it is--but they were fun, and everyone was greatly amused at the orthodox Easter gathering.

Just prepare your favorite devilled egg recipe, but instead of cutting the hard-cooked eggs in half lengthwise, cut the top third or so off, width-wise. (If the yolk doesn't pop out easily, try coaxing it out with the small end of a mellon baller.) Pipe the filling into the bigger/bottom part from a sandwich baggie with the corner snipped off, really heaping it up, then top with the other piece of white. Finally, fashion eyes with small bits of black olive and beaks with a teeny triangle of carrot. SO CUTE!

Throw away those takeout menus!

WHO NEEDS TAKEOUT when you can make fabulous fried rice at home? This works great with whatever kind of meat you have left over, but in this case, I used some ham from a previous night's dinner. Even my roommate raved about this, and she claims to hate rice!


Pork Fried Rice

2 cups basmati rice, rinsed
3 cups water
1/4 cup vegetable oil
1 medium onion, diced
1 large carrot, thinly julienned
4 cloves garlic, minced
1 tablespoon peeled and grated ginger
1/2 cup frozen peas
1/4 cup roasted peppers, chopped
1/2 cup ham, chopped (or any cooked meat you prefer)
1/4 teaspoon pepper
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon toasted sesame oil
squirt of sriracha
2 eggs

First, prepare the rice. In a large sauce pan, add the rinsed rice and the water. Bring to boil, cover with a tight-fitting lid, reduce heat to simmer, and steam covered (no peeking!) for 20 minutes.

In a large skillet, heat the vegetable oil and saute the onion until tender and translucent. Add the carrot, garlic and ginger, and cook for another couple of minutes.  Then add the peas, chopped peppers, ham (or other meat), pepper, spy sauce, oyster sauce, sesame oil, and sriracha. Cook for another minute.

Using a spoon or spatula, push the cooked veggie and meat mixture away from the middle of the pan and then crack the eggs in the center. Scramble the eggs as they cook, and when they are very close to being fully set, pull the pan off the heat. Add the rice and mix everything to combine.

Garnish with green onions cut on the bias.

Couscous and chickpeas and lemons...OH MY!

Warm weather is just around the corner, folks, and we're going to need some sunny side dishes, preferably ones that hold up for long stretches on the picnic or potluck table. So I've got one for you, and it's colorful, extremely flavorful, has interesting textures, and is downright DELICIOUS! If your grocery store doesn't carry Israeli couscous, try your local co-op/health food store, or substitute Acini de Pepe pasta instead.

Israeli Coucous and Chickpea Salad with Lemony Dressing

2 tablespoons olive oil, divided
1 cup Israeli couscous
1 1/4 cups chicken broth
1 can chickpeas, drained
1/2 can fire-roasted diced tomatoes (though a cup of halved cherry tomatoes would have been preferable if I had them on hand)
1 small onion, finely chopped
2 to 4 cloves garlic, peeled and minced
1/2 cup baby spinach, chopped
1/4 cup fresh cilantro leaves, chopped
zest of one lemon/juice of two lemons
2 teaspoons grainy mustard
1 teaspoon honey (or sugar)
1/2 teaspoon ground cumin
1/2 teaspoon ground celery
squirt of sriracha
salt and pepper to taste
1 avocado, large dice

Heat a tablespoon of olive oil in a sauce pan over medium heat. Fry the couscous until it starts to brown. Add the chicken broth, bring to a boil, cover, reduce heat, and simmer for six minutes. Turn off the heat, and let the couscous sit for another 3-5 minutes covered. Combine the cooked couscous and everything else except the avocado in a large bowl and mix (gently) until well combined. Taste to correct seasonings. Then tenderly mix in the avocado chunks just before serving. May serve room temperature or chilled.

Mean and GREEN Enchiladas!

I know I've made these chicken enchiladas in green sauce (and blogged about them) before, but I tried a different technique for the filling this time. Basically, I started with making a roux before adding sour cream and cheese, which ultimately yielded a luscious, creamy filling. You should give this a try. If you start with a roasted chicken from the deli, it's even easy enough for a work/school night!

Chicken Enchiladas Verde

2 tablespoons butter

2 tablespoons olive oil
1 large onion chopped
4 cloves garlic, minced
1/4 cup flour
1 1/2 cups chicken broth
1 teaspoon cumin
1/2 teaspoon black pepper
1/2 cup sour cream
1 deli chicken, skinned, deboned and coarsely chopped
1/4 cup chopped cilantro leaves
2 cups shredded colby-jack cheese, divided
1 jar Cookwell & Company Green Chile Stew (or about 4 cups of your favorite salsa verde)
10 6-inch flour tortillas

Heat the butter and olive oil in a large skillet over medium heat and saute the onions until tender and translucent. Add the minced garlic and cook for another minute. Whisk in the flour and cook for two minutes, then whisk in the chicken broth until thick and smooth. Stir in the cumin, pepper, sour cream, chicken, cilantro, and one cup of the shredded cheese. Remove from heat.

Add a cup of the salsa verde to the bottom of a 13x9 baking dish. Divide the chicken filling into ten portions in the skillet. Spoon each portion into a tortilla, roll up, and place into the baking dish. Continue until you've done all ten tortillas (8 in a row, 2 along the side). Pour the remaining salsa verde evenly over the enchiladas, and bake uncovered at 350 degrees for 30 minutes. Add the remaining cup of shredded cheese to the top and return to the oven to melt for another five minutes or so.http://lindseysluscious.blogspot.com/2012/04/mean-and-green-enchiladas.html

HAPPY EASTER, 2012 Edition

We didn't have any special Easter plans this year, so my roomie and I decided to play a new game that we made up: Aldi Chopped. It's a pretty easy game. You just wander around Aldi, adding things that you might like to eat in the cart, and then you have to make an Easter menu with those random items.

Sound scary? Well, here was tonight's Easter feast: Artichoke and Feta Dip with Crackers, Bone-In Smoked Ham with Brown Sugar and Pineapple, Roasted Sweet Potatoes with Maple Syrup, Fresh Green Beans with Garlic and Lemon, Corn on the Cob (um, in April?), and Carrot Cake with Cream Cheese Frosting.  I declare myself the new Aldi Chopped Champion!

And then for a seaonal art project, we also made some tie-dyed eggs. They didn't exactly turn out as advertised on the box (they never do), but we had lots of messy fun coloring them! 


HAPPY EASTER (or Passover) everyone!

Easter Dessert Inspiration

This is how my life often goes: I wandered into the bathroom, spied the new Bon Appétit, flipped through it, and an hour later, the kitchen was cleaned, the dishwasher was running, and I had a citrus-pistachio pound cake in the oven! YAY ME!

I didn't have any limes on hand, so I used the zest of the lemon. Also, instead of oranges, I used some extra-juicy minneolas. YUMMY! But please, learn from the error of my ways. Either scale the recipe back by a third, or use a larger pan than a standard loaf pan. Otherwise, you will have batter spilling over and burning in the bottom of your oven like I did. Oops! (My friend, Joan, tried this recipe after I posted about it on Facebook, and she used three smaller loaf pans which she reported worked out well.)

This would be a lovely springtime addition to your Easter dessert buffet!

Pistachio Pound Cake
Source: Bon Appétit, April 2012
Yield: Makes 8 to 10 servings

Nonstick vegetable oil spray
2 cups all-purpose flour plus more
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 teaspoons finely grated orange zest
1 teaspoon finely grated lime zest
1 cup shelled, unsalted pistachios, coarsely chopped, divided

Arrange a rack in middle of oven; preheat to 325°F. Coat a 9x5x3" loaf pan with nonstick spray. Dust pan with flour; tap out excess.

Whisk 2 cups flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat butter on medium speed until light and fluffy, 2-3 minutes. Add sugar; beat until well incorporated, 1-2 minutes. Add eggs one at a time, beating to blend between additions. Add juices and zests; beat until well combined (mixture will look curdled), 2-3 minutes. Add dry ingredients; reduce speed to low and beat just until blended. Fold in 3/4 cup pistachios. Pour batter into prepared pan; smooth top. Sprinkle remaining 1/4 cup pistachios over.

Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1 1/2 hours. Transfer to a wire rack and let cool completely in pan. Run a sharp knife around sides to loosen; unmold cake. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Upscale Beanie Weenies

We all tend to overindulge during the holidays, then we must pay our penance in the New Year. But if you manage to survive all of the light/lo-cal/nonfat/healthy dishes featured on cooking magazines and on the Food Network in January, your endurance will be rewarded with all-chocolate recipes in February, and--please God--we'll all be back to comfort food by March!

Bon Appétit did a feature this month where they remade some of our favorite homespun dishes. I really want to try the Hoisin-Glazed Meatloaf, a Bahn Mi(t)loaf, if you will. But another recipe jumped out at me. It was called Chorizo and Gigante Bean Cassoulet, which was basically an uptown version of franks and beans with a Spanish twist. Ultimately, it turned out to be a very good dish, but I have some tips for you (as is my way):

1) Be advised that this recipe will take almost four hours to complete even if you pre-soak the beans, so either save it for a Sunday afternoon or enlist the help of your trusty crock pot.
2) Do NOT go by the recipe on the amount of time to cook your beans, as I went with the low end, and my gigante beans nearly disinegrated! I ended up having to cook some cannellini beans on the side and add them to the sauce to fix the mess I'd made. Thus, check your beans as they are simmering, and pull them as soon as they are just tender, as there's still a lot of cooking time to go after that.
3) Do NOT be tempted to substitute regular paprika for smoked. In my opinion, it is the defining flavor in this dish!
4) I only used a pound of sausage, which I thought was plenty--but maybe that's because I had extra beans.
5) Lastly, for the bread crumb topping, I toasted up some panko in olive oil and butter in a skillet, added the parsley and lemon zest and called it a day!

Chorizo and Gigante Bean Cassoulet
Source: Bon Appétit, March 2012
Yield: Makes 8 servings

3 cups dried gigante, corona, or large lima beans
4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
8 fresh Spanish chorizo or hot Italian sausage links (About 2 pounds)
1 leek (white and pale-green parts only), cut into 1/4"-thick rounds
1 small yellow onion, finely chopped
kosher salt and freshly ground black pepper
5 garlic cloves, thinly sliced
3 anchovy fillets packed in oil, drained, chopped (optional)
1 tablespoon tomato paste
1 1/2 teaspoons smoked paprika
3 cups low-salt chicken broth
1 28-ounce can whole tomatoes, drained, crushed with your hands
7 sprigs thyme
2 bay leaves
2 sprigs rosemary

Breadcrumb topping:
6 tablespoons extra-virgin olive oil, divided
2 cups fresh coarse breadcrumbs (from three 1/2"-thick slices white sandwich bread)
Kosher salt and freshly ground black pepper
1/2 cup chopped flat-leaf parsley
1 teaspoon finely grated lemon zest

Ingredient Info: Fresh Spanish chorizo, a link sausage that’s milder than Mexican chorizo, can be found at specialty foods stores, Spanish markets, and latienda.com (try hot or mild). Smoked paprika is available at most supermarkets.

For beans and chorizo:
Place beans in a large pot and cover with water by 3". Bring to a boil; boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.

Drain beans. Add fresh water to cover by 3". Bring to a boil; reduce heat to medium and simmer, uncovered, until beans are just tender but not mushy, 1 1/2-2 hours (time will vary depending on size and age of beans). Drain, reserving 1 cup bean broth.

Preheat oven to 450°F. Heat 2 tablespoons oil in a large heavy pot over medium heat. Add chorizo and cook, turning occasionally, until golden all over, 7-8 minutes. Transfer chorizo to a plate and set aside.
Place 2 tablespoons oil, leek, and onion in same pot. Season with salt and pepper; cook, stirring occasionally, until vegetables are softened and light golden, about 5 minutes. Add garlic and anchovies; stir 1 minute to break down anchovies. Add tomato paste and paprika; stir constantly until paste is caramelized, about 2 minutes. Add reserved 1 cup bean broth, beans, chicken broth, and next 4 ingredients; bring to a boil.

Cover and bake until beans are very tender, about 30 minutes. Add chorizo (and any accumulated juices) to pot, pressing to submerge. Bake until liquid is reduced and slightly thickened, 40-45 minutes longer.

For breadcrumb topping:
Meanwhile, heat 3 tablespoons oil in a large skillet. Add bread- crumbs and cook, stirring often, until golden and crisp, about 10 minutes. Season with salt and pepper.

Sprinkle breadcrumbs over beans and drizzle with remaining 3 tablespoons oil. Bake cassoulet until breadcrumbs are browned and liquid is bubbling, about 15 minutes. Let sit for 15 minutes. Sprinkle parsley and lemon zest over just before serving.

A Little Dollop of Crème Fraîche

OOPS! In my rush to post my new Disney-fied recipes, I neglected to share some exciting spring break news. I brought a little something extra in my carry-on luggage back from Arizona. Ladies and gentlemen, say hello to Douglan's Crème Fraîche de Bellevoix, or Dollop for short. (All together now: AWWWWWWWW!)

My sweet old basset hound, Rosie, died in December of 2010, I finished both Canadian and American championships on my last PBGV over three years ago, and I have been waiting to acquire a puppy from a particular Australian breeding program for NINE years! So the time was finally right to add another dog to the household.

This is a very exciting litter, as the dam--a French import--was Winners Bitch and Best of Opposite Sex to the national specialty winner in 2009, and the sire is an Australian grand champion and a Best in Show winner who has already sired many champions Down Under.

CH Correze des Rocs du Plessis (Dam: "Cosi")

BIS Aus. GCH Rokeena Esprit Naturel (Sire: "Sam")

I have great hopes for this little one as a show dog, but right now, we're just working on learning to be a well-behaved house pet. Needless to say, we are in the "No!" and "Stop that!" phase, and the living room is veritably swimming in enzymatic cleaner. But this little Dollop of badness has already wormed her way into our hearts and brings us much joy as a cheerful, energetic (emphasis should be noted here), and adorable companion.

Scenes from an Italian Restaurant

A friend of mine from high school who is quite the foodie mentioned on Facebook the other day that she was preparing turkey and artichoke stuffed shells for a special family dinner, and I thought that sounded delicious. She told me it was a Giada recipe, and I had to try it. I must say, it was a LOT of work; also, it was a rather pricey dish to make. Thus, it’s probably best for a weekend meal or special event. But it was YUMMY! Here are my recipe notes:

1. I used Barilla shells, cooked for 9 min as the box directed--2 boxes to be safe (as recommended by recipe reviewers) but only needed one. I got 36 stuffed shells, 24 in a 9x13 pan, and an 8x8 with 12, frozen for another time.
2. I used the whole onion and doubled the garlic. And I used extra cheese in the filling and on top, because that's how I roll!
3. I used turkey sausage and added some dried herbs: 1/2 teaspoon each of thyme and rosemary, and a teaspoon of oregano.
4. I used a 15 oz. can of artichokes, drained and chopped finely.
5. I also increased the sauce. I cheated and used 2 24 oz. jars of Classico Spicy Red Pepper plus a pint of homemade sauce, yielding 7 cups. Since these sauces were already spicy, I pulled back the red pepper to a scant teaspoon.
6. The store I was at did not carry pancetta, so I used a 1/2 pound of low-sodium bacon instead. It added a little smokiness, not unlike fire-roasted tomatoes.

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce
Source: Food Network, Giada De Laurentiis
Serves: 6 to 8

1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:
2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

P.S. I shared the extra half pan of shells with my wonderful friends, the Padulas. (They do freeze beautifully, by the bye.) And Janice said after finishing dinner, "I feel like I ate at a fancy Italian restaurant!"

Mickey Mousing Around in the Kitchen

Just back from spring break, and man, am I EXHAUSTED! As is often the case, I need a vacation to recuperate from my vacation! I actually left last week Wednesday for our PBGV National Specialty in Mesa, AZ, then on Sunday, I hopped on over to sunny southern California to visit The Mouse with my dear friend, Mike, something I haven't done since the Millenium! (I've been to Orlando since then, but not to my beloved Magic Kingdom in Anaheim.) In fact, the last time I was there, California Adventure wasn't even open yet! So it was fun to check them both out this time with our Park Hopper passes. But I was younger and more fit in 2000, and three days tromping around both parks nearly did me in! Now that I'm home again, I wanted a little taste of Disney that would involve less money and physical exertion.

Since I already tried clones of Dole Whip and Bengal Barbecue, I decided to make some treats as an homage to California Adventure upon returning home to New York state. The strange thing is--I never actually sampled these items. We were going to have lunch one day at the Pacific Wharf Café, but the line was WAY too long, and we had Fast Passes to use for Soarin' Over California (my FAVORITE "new" ride--new to me, anyway). So Mike and I enjoyed some delicious noodle bowls and chilled edamame at The Lucky Fortune Cookery. But I regretted not trying some of the savory dishes served in Boudin Bakery sourdough bread bowls at the Pacific Wharf Café. What was I to do but make a couple of them for myself at home?! Of course, I have no reference point of whether my versions were close to the real deals or not, so one of you will have to try them and give me some feedback. In the meantime, we'll call these recipes "inspired by" menu items at Disney's California Adventure.

The first is a spicy twist on a traditional corn chowder that the Pacific Wharf Café calls Santa Rosa Corn Chowder. It's the addition of peppers--hot peppers for kick and sweet roasted red for both flavor and color--that give it that California flair.






Santa Rosa Corn Chowder

1 lb. jowl bacon*, diced
2 medium onions, diced
1 large stalk celery, diced
1 large red (or orange) pepper, seeded and diced
1 Cubanelle pepper, seeded and diced
4 cloves garlic, peeled and minced
1/4 cup flour
3 cups chicken stock
2 cups heavy cream
1 can creamed corn
2 lbs. (about 8 smaller) potatoes, scrubbed and cut into chunks
1 lb. frozen corn
8 oz. roasted red peppers, chopped
2 tablespoons sugar
1 tablespoon chili powder
1 teaspoon black pepper
few dashes of hot sauce, to taste

Brown the bacon in a large Dutch oven*. Remove the pieces with a slotted spoon and set aside. Add the onions, fresh red pepper and the Cubanelle pepper to the pot and saute until tender, about ten minutes. Add the minced garlic and cook for another minute or two.

Stir in the flour and cook for two minutes, stirring and scraping the bottom of the pot the whole time. Add the chicken stock and stir until combined. Bring to a boil, reduce heat, and add the cream, creamed corn, potatoes, frozen corn, roasted red peppers, and the remaining seasonings. Simmer until the potatoes are tender, about 30 minutes. Stir in the reserved bacon pieces (or just sprinkle some on top of each bowl), garnish with chopped chives, and serve.

*To make this to serve for vegetarians, sweat the veggies in olive oil, and then do as the Pacific Wharf Café does and top each meat-eater's serving with some julienned ham instead of the jowl bacon that I used. And if all of your eaters are carnivorous but you don't have jowl bacon rattling around your freezer as I did, try frying up maybe a half pound of regular bacon, and sweat the veggies in the bacon fat after you remove and reserve the crispy bacon pieces.

Another item I had hoped to try at the Pacific Wharf Café was the Sonoma Chicken and Apple Salad, also served in a bread bowl. And Disney actually published the recipe for this item. But I made a "cheater" version that I tailored a bit for my tastes. I will post both versions, and you can decide which to make for yourself.

Sonoma Chicken and Apple Salad
Pacific Wharf Café, Disney's California Adventure Park

4 cups water
2 cubes chicken bouillon
1 pound boneless, skinless chicken breast
1/2 head iceberg lettuce
1/4 cup walnut halves
1/4 cup celery, diced small
1 Granny Smith apple, peeled and cut into wedges
2/3 cup honey mustard dressing (your favorite brand)
4 individual-sized bread bowls*
4 leaves Romaine or leaf lettuce
8 fresh chives sprigs, chopped
1/4 cup dried cranberries

1. In a medium pot, boil 4 cups of water. Add chicken bouillon, stirring until the bouillon is dissolved in the water. Lower heat, and bring to a simmer.
2. Add chicken breast; cover pot and cook for about 8 minutes, or until the internal temperature reaches 165°F. Put chicken in the refrigerator to cool down.
3. Thinly shred the lettuce; set aside.
4. Dice chicken into 1/4" pieces and put it in a medium-sized bowl. Add walnuts, celery, apple wedges, and honey mustard dressing and toss well.
5. Hollow out the bread bowls; fill with the shredded lettuce. Place one lettuce leaf on the edge and place the chicken salad at the center. Sprinkle the salad with chives and cranberries just before serving.

* Sweet, salty, and crunchy, this salad is a hit at the Pacific Wharf Café, served in bread bowls made in the adjacent Boudin bakery (where a secret family recipe for sourdough dates back to 1850).

Yield: 4 servings

Sonoma Chicken and Apple Salad (My Version)

1 deli chicken, skin removed and deboned, cut into chunks
1 cup walnuts, toasted and coarsely chopped
1/2 cup celery, diced small (optional--I hate it!)
1 shallot, peeled and minced
1 Granny Smith apple, cored and cut into chunks (I used a large Honeycrisp)
1/2 cup dried cranberries
2/3 cup honey mustard dressing (your favorite brand)
black pepper, to taste

Garnish: 8 fresh chives sprigs, chopped

Serve on top of a pile of shredded lettuce, and to be more authentic, inside a sourdough bread bowl.

Two midweek quickies...

I wanted to take some treats to my department meeting tomorrow, but I was too tired to put much effort in. So here's what to do: Stir up a box of Dark Chocolate Ghirardelli Brownie Mix, then put a spoonful in the bottom of a each well of a nonstick muffin tin. Add an Oreo cookie frosted with a big blob of peanut butter in the middle, then fill almost to the top with the remaining batter. Bake for about 35 minutes at 325, and you have Oreo-Peanut Butter Brownie Cups! (You're welcome.)

And since you should probably have some lunch before you polish off one of those Oreo brownie things, consider the following sandwich combination: Toasted oatmeal bread, off-the-bone ham, prosciutto, and swiss, with spicy tavern mustard and cranberry salsa or "strumpet". MMM! SO GOOD!!

(I apologize for my brevity and lack of real culinary effort...thus begins MARCH MADNESS for me, and we ain't talkin' basketball!)

HAPPY OSCAR DAY 2012!

The Oscar-themed feasting has begun! For lunch, we had Glazier dogs (unearthly red garlic franks ubiquitous at all sporting events around these parts) as a nod to both Moneyball and NYC street cart dogs (Extremely Loud and Incredibly Close). Later this evening, we will enjoy some little Hawaiian meatballs on bamboo skewers as an appetizer in honor of The Descendants:


















Dinner will be a classic Hollywood steakhouse meal a la The Artist: Pan-Seared Porterhouse Steaks with Béarnaise (the sauce adds a French twist as homage to Hugo) and Twice-Baked Potatoes.







Also, I will be making "Audrey's Salad," the original creation of my dear friend Jaymie's partner: Romaine lettuce (though I used the red leaf on hand), prosciutto crisps, vanilla roasted pears (I used Asian pears), blue cheese crumbles, and rustic french dressing.



















































Last but not least, we will have a slice of Minny's chocolate pie from The Help...with no unsavory "special" ingredients (though it cracked and looked like sh*t!).

Minny's Chocolate Pie
(Source: Food and Wine)

1 packaged pie dough crust, such as Pillsbury
1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons unsalted butter, melted
2 large eggs, beaten
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Whipped cream, for serving

1. Preheat the oven to 350°. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.
2. Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.
3. Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.

Make Ahead: The chocolate pie can be refrigerated overnight.