The Impatient Epicure

Hello fellow foodies! 

For the past couple months, I’ve been trying out a rather rigorously low-carb diet (I know, I know. You don’t need to say it). This has, in turn, led to a severe lack of food blog inspiration, mostly because carbs have up until this point been my favorite food group, and the focal point of so many amazing dishes. Food is typically most delicious in its purest, most indulgent form, and anything diet-related is rarely worth bragging about when it comes to flavor or gourmet presentation. I mean, do any of you really want to hear about my meals of turkey bacon, grilled chicken or sauteed veggies? …I didn’t think so. 

But my inspiration returned the other morning when I woke up with the most aggressive craving for ceviche. This dish is popular in Latin American countries (particularly Mexico), but has been taking over other cuisines as well. I used to work in a Japanese-fusion restaurant that served the most incredible ceviche I’ve ever tried; most people were surprised to see it on the menu, but since ceviche is typically made with raw fish (which is “cooked” by the acidity of citrus juice), what better fish to use than sushi-grade? 

A trick that I learned from this particular restaurant and sushi chef is to incorporate thin slices of fruit in the ceviche. It’s the perfect unexpected gourmet twist, and adds a sweetness that balances out the bite of the lime juice. 

Serve this dish chilled with warm, crispy salted tostada shells, and pair with a fruity Sauvignon Blanc. Light and bursting with a medley of fresh produce, it’s a great way to end the summer on a high note. 

**Note: This recipe serves about 4. Alter quantities as needed. 

SHRIMP CEVICHE WITH PEAR 

-Approx 1 lb shrimp, peeled & deveined 

-3/4 cup fresh lime juice

-1/4 cup fresh lemon juice

-2 tsp sugar

-1/2 red onion, thinly sliced

-1 jalapeño, diced (see notes below)

-1 avocado, thinly sliced

-1 pear, thinly sliced

-1 cup grape tomatoes, quartered

-1/2 large cucumber, sliced

-Cilantro, chopped, to taste (plus extra for garnish)

-Salt & pepper, to taste

-Cut shrimp into small pieces, and cook via method of your choice, until just barely pink. (Feel free to cheat and buy the shrimp meat intended for salads, which is already slightly cooked, and in the desired size. I did!) 

-In a medium-sized bowl, mix lemon and lime juices with the sugar, and stir until sugar is dissolved. Add the shrimp. Cover and chill in refrigerator for 30 minutes. 

-When slicing the jalapeño, bear in mind that the little seeds are what hold most of the spice. Separate the meat of the pepper from the seed-covered core, and dispose of the core. Rinse away any stray seeds. Make sure to wash your hands thoroughly with warm water & soap after handling the pepper, or before you touch your eyes, face, or any other sensitive areas, to avoid an unpleasant scenario!!!! 

-Remove shrimp mixture from the refrigerator, and add all produce, cilantro & salt/pepper. Mix thoroughly. Cover and return to refrigerator for an additional 30 minutes. 

-Garnish with fresh cilantro leaves and lime wedges; add any more salt & pepper that is desired. Serve chilled. 

Mil Besos, 

~L 

Have I told you all about my weird thing with mayonnaise yet? 

I suppose “phobia” is a more accurate word than “thing.” Basically, plain mayo terrifies me. Being in its presence is enough to make me shudder. Having been a restaurant server for the majority of my pseudo-adult life, I make a point to never complain about my food or send anything back…but if it has mayo on it, all bets are off, and I will [very timidly] request a redo. 

Here’s the thing though—I’m a complete hypocrite, because so many things that I love—like dips and sauces—have mayonnaise in them. My world would be sad and dreary without ranch dressing, for example. I’m the first to admit that my mayo-phobia is purely psychological. As long as it’s not plain mayonnaise, and I’m not around the preparation of the food/sauce/etc, I’ll be fine. But if I see the open jar, my appetite is promptly ruined. 

The conclusion to all of this? You will never, ever, catch me using mayo in my cooking. I just can’t do it. 

This week, I made two deliciously creamy dips/spreads, and they are both completely mayo-free! The cheesy artichoke dip is warm and indulgent; the tzatziki (a Greek, yogurt-based sauce) is cool and refreshing. Serve them both with warm pita bread—or whatever else you come up with! They’re great for potlucks, parties, picnics…the tzatziki is also super low-calorie, so you can spread it liberally on everything without even a hint of guilt. 

…And did I mention they are both 100% devoid of mayonnaise? ;) 

SPINACH & ARTICHOKE DIP

-1 can water-packed artichoke hearts, sliced and patted dry

-3 tablespoons butter

-1/8 cup flour

-2/3 cup half & half

-1/2 cup grated parmesan cheese

-1/3 white onion, finely chopped

-Heaping handful of baby spinach, chopped 

-Salt & pepper (to taste)

-Onion powder & garlic powder (optional but recommended)

-Cayenne pepper (small dash, optional)

-Breadcrumbs (optional)

-Preheat oven to 400°F. 

-In a small saucepan, melt half of the butter over medium heat. Add the flour, and continue to cook for about 2 minutes, while stirring constantly. 

-Whisk in the half and half, and bring to a boil. 

-Reduce heat, and add salt, pepper, cayenne, onion & garlic powders. Simmer for a minute or two more. 

-Stir in parmesan cheese; continue stirring and simmering until cheese is melted. Remove from heat. 

-In a skillet, melt the remaining butter. Stir in chopped onion and spinach, and sauté until the onion is translucent and the spinach has begun to wilt. 

-Add sliced artichoke hearts, and sauté for an additional couple of minutes. 

-Fold onion, artichoke and spinach into the cheese mixture, until combined thoroughly. 

-Pour everything into an oven-safe bowl or baking dish.  

-For a crispy top layer, sprinkle breadcrumbs over the dip. 

-Bake in the preheated oven for about 15 minutes, until breadcrumbs are golden and the cheesy dip has begun to bubble underneath. 

-Serve warm with chips or pita bread

TZATZIKI

-1 container plain, non-fat Greek yogurt (approximately 8oz)

-1/2 cucumber, finely chopped

-2 cloves garlic, pressed

-Juice of 1/2 lemon

-Fresh dill, chopped (use a lot!) 

-Salt & pepper (to taste) 

-In a bowl, stir together the yogurt, cucumber, and pressed garlic. Whisk until smooth. 

-Squeeze in the lemon juice, and stir thoroughly. Sprinkle in the fresh dill, and stir again. 

-Add salt and pepper to taste. And then, yes, stir some more. 

-Cover the bowl and refrigerate for 24-48 hours before serving (the longer it is allowed to chill, the more distinct and delicious the flavors will be!) 

-Serve cool, with warm pita bread, or as a dip or spread on just about anything (I put it on my toast in the morning…true story!) 

Big hugs,

~L  

I really enjoy simplifying everything. As someone who’s prone to bouts of rather intense anxiety, I like to keep everything down to the bare essentials—the things that really matter—so that my world remains as clear and to-the-point as possible.  Examples: 

-When I was a child, I was a borderline hoarder. My room typically looked like something straight out of the infamous TV show—a carpet of clothes, toys, birthday cards, drawings…you name it. Then, I grew up and moved around way more times than is typical for someone in college/post college, and realized life is just better when you’re not weighed down by meaningless clutter. Today, I am a complete minimalist. All of my possessions can fit into my little car (aside from my furniture, obviously, but I drive a sedan, and there is no way even a lone mattress is getting in there). I purge my closet regularly. I organize things in cute little baskets. I’m slowly morphing into a neat-freak, probably to my best friend/roommate’s dismay (love you, Jules!). 

-I love making to-do lists, grocery lists, calendars and outlines. I rely heavily on an old-school planner (the kind you carry around and physically write stuff in), because even with a smartphone, few things give me the level of serenity and satisfaction that writing things down, categorizing them sensibly, and eventually crossing them off gives me. 

I was talking to Juliana yesterday about how we both want to commit to eating “better”, removing things like refined white flour, dairy, and general junk food from our daily diets. Our temporary half-roommate, Caitlin, is gluten-free by necessity, so it’s been a really easy transition (I love name-dropping my friends in this blog.) We aren’t talking about giving up this stuff entirely—come on, it’s ME here—but we agreed that while we both love potato chips and Haagen Dazs as much as the next females, for the most part, food is just as delicious when you cut out the BS and get back to basics. The extra stuff is a treat, but doesn’t need to be there all the time. 

Which brings me to the recipe[s] du jour (if you think I take forever cutting to the chase in writing, try having a conversation with me in person, ha! I’m a self-admitted rambler). I read a basic recipe that inspired the sauce in a magazine, and when I gave it a test-run (after tinkering with it, of course), I was floored by how flavorful and creamy and complex it was, coming from a mere six ingredients, four of which you could produce in your own garden (and the fifth is water!). 

Everything else in this meal is equally simple in ingredients and preparation, and equally delicious. The veggies used on the side are abundant in the summer, and are such a lovely medley of colors. Have you ever heard that saying that you’re supposed to eat every color of the rainbow each day? I’ve got you two-thirds of the way covered here. 

HERBED PORK TENDERLOIN

-Pork tenderloin

-Olive oil (enough to coat the meat, plus more)

-Various dried herbs (I used rosemary, oregano, basil and thyme…but it’s entirely up to you!) 

-Any additional spices (I used a little bit of salt, pepper, and onion powder). 

-In a gallon-sized ziploc bag, combine all ingredients, and seal tightly. 

-Massage around until the meat is fully and evenly coated in oil, herbs and spices. 

-Refrigerate and allow to marinate for 2-24 hours. 

-Preheat oven to 350°F. 

-Open bag and pour out contents into a baking dish (or another appropriate surface of your choice). Roast in preheated oven for 45-50 minutes, until a meat thermometer reads 155-160°F. 

-Allow to cool for another 10 minutes before carving and serving.  

-2 yellow squash, cut into strips

-2 zucchini, cut into strips

-2 large carrots, peeled and cut (time-saving hint—use a handful of baby carrots instead!) 

-5-7 campari tomatoes, quartered

-Heaping handful of pearl onions, peeled (They are a total pain to peel, but they are so cute and yummy, it’s worth it!)

-5-7 cloves garlic, quartered

-4-6 bay leaves

-Fresh dill, shredded

-Fresh thyme, shredded

-1/2 cup white wine

-3 tablespoons olive oil, plus a little more

-Salt & pepper, to taste. 

-Heat olive oil in a large saucepan or skillet over medium-high heat. Add the onions, dill, thyme, and about a third of the garlic; sauté until the garlic has just begun to brown (3-5 minutes or so). 

-Reduce the heat, and pour in the wine. 

-Without stirring, strategically add the rest of the ingredients. “Strategically”, meaning layer them sensibly—divvy up the garlic and bay leaves between layers, add a couple dashes of salt & pepper here and there, and drizzle a tad bit more olive oil over everything for good measure. 

-Cover, and allow to cook for approximately 45 minutes, until everything is tender and flavorful. Serve alongside the tenderloin. 

GARLIC HERB “SAUCE”

-Heaping handful of fresh basil, chopped

-Equal amount of fresh parsley, also chopped

-1 glove garlic, finely chopped

-1 tablespoon capers

-3 tablespoons olive oil 

-3 tablespoons water

-Salt & pepper (optional, to taste—add last, only if needed!)

-Combine all ingredients in a food processor or small blender, and blend until smooth, creamy, and vibrant green in color. 

-Add salt & pepper, if needed

-Drizzle over herbed pork tenderloin. 

Sometimes less is so much more….

xxx

~L

OH! P.S.: To all you lovely people who have been continuing to give me such kind feedback, reblogging, or pinning me….thank you, thank you, thank you! You have NO idea how happy it makes me. You all are one of the main reasons I do this! Love love love. 

Asparagus is my summer superfood. What’s not to love? You can grill it, steam it, sauté it; it can be the focal point of a meal, a side dish, or somewhere in-between; it tastes wonderful, AND it’s good for you (it’s packing crazy amounts of vitamins and nutrients)…the list could continue, but you get the point. I just really love asparagus. 

Summer is potluck season, which means I’m always on the prowl for new easy, shareable recipes. Here, classic bruschetta gets a decidedly seasonally-appropriate upgrade by adding flavors and textures we tend to associate with warm weather: asparagus, herbed feta, and a hint of lime. 

This recipe is seriously a keeper. Bring it to your 4th of July BBQ—it’s a crowd pleaser that everyone will enjoy, but complex enough to stand out from the sea of burgers & potato salad, satisfying even your most critical foodie friends. Serve with a crisp glass of Pinot Grigio….or dress it down, and pop open a bottle of Corona. It IS summer, after all! 

**Note: This recipe yields about 6 servings; double or triple for a big group! 

ASPARAGUS BRUSCHETTA

-Approximately 1/2 lb asparagus (preferably thinner stalks; they’ll be easier to work with)

-1 container (10oz) grape tomatoes, quartered. 

-Fresh basil, minced

-3 cloves garlic, minced

-Juice of 1 lime

-2-3 tbsp olive oil, plus a little more to sauté the asparagus

-A couple dashes of balsamic vinegar (to taste)

-Salt & pepper, to taste

- 1/2 French baguette, prepared and baked into Crostini (my recipe here)

-Herbed feta cheese, crumbled

-Genoa salami, thinly sliced (optional; omit to make vegetarian)

-Rinse the asparagus stalks, drizzle with olive oil, and sprinkle liberally with salt and pepper. Cover with saran wrap, and allow to marinate at room temperature for about 15 minutes. 

-Heat a large skillet on medium, and add the asparagus. Sauté until the stalks have begun to soften and brown. Remove from heat. (**Note—another (probably even yummier) option is cooking the asparagus over a grill! I didn’t have that option during my initial recipe test-run, but I bet it would be AWESOME)). 

-When asparagus has cooled, slice into smaller pieces (1/2” or so in length). 

-In a large bowl, mix together tomatoes, basil, garlic, olive oil lime juice, vinegar and asparagus. Season with as much salt and pepper as you desire. Add more of anything/everything. Bruschetta is so great, because it’s almost impossible to mess up. Mix thoroughly, until everything is evenly coated. 

-Cover the bowl with plastic wrap, and refrigerate for several hours (one hour is the minimum; overnight is ideal!) 

-Preheat oven to 350°F. Prepare the crostini (recipe link above). 

-Remove crostini from oven, and layer each with a thin, rolled slice of salami. 

-Spoon refrigerated bruschetta on top of each crostini, and top with feta crumbles. (Layer bruschetta directly on top of the crostini, without the salami, to make it vegetarian).

-Return the bruschetta-topped crostini to the hot oven for 3-5 minutes, until the cheese has begun to melt. 

-Serve and enjoy!

Mother’s Day is right around the corner, and everyone knows that Mother’s Day and Brunch go hand in hand like…Cabernet and every night of the week (ha, just kidding! But you get my point). Why not shake up tradition a little bit and make brunch for your mom/wife/etc? 

These little “tarts” are so incredibly cute—they would the perfect focal point of an elegant brunch! Their rich, savory, cheesiness would be paired beautifully with a crisp glass of champagne, the obvious poster-child of brunch beverages. Plus, they are sooo much more impressive than “eggs & bacon”…after all, Mom does deserve the extra effort! 

This recipe was inspired by one of Paul McCartney’s favorites; if Paul McCartney likes it, you know it’s going to be awesome. 

SPINACH & CHEESE TARTS

-Pie crust dough (approx 9” worth, or enough to fill 6-9 muffin tins). For my go-to, never-fail pie crust recipe, check out this previous entry 

-1-2 heaping handfuls baby spinach

-4 tbsp butter (I used an incredible garlic-herb butter I found at the supermarket; highly recommended!) 

-1/2 white onion, finely chopped

-1 1/2-2 cups medium cheddar cheese, finely grated

-1 egg yolk 

-Approx 1/4 cup chicken stock (or vegetable stock, for the vegetarian version)

-Approx 1/4 cup heavy cream  

-2 tsp Dijon mustard

-Salt & fresh ground pepper, to taste

-Preheat the oven to 400°F. 

-Line a muffin tin with pie crust dough; basically you’re making a whole bunch of mini pies. Roll out crust to desired thinness, and distribute appropriately (Thicker dough = more crust per tart, less tarts in totality). 

-Bake crusts in the preheated oven for about 5-10 minutes, until just before they turn golden. Remove muffin tin from oven.

-In a skillet, heat up 1 tablespoon of the butter over medium heat. Add spinach, and sauté gently, until wilted. Remove spinach from heat. 

-Heat up another 2 tablespoons of butter in the same pan, and add the chopped onion. Sauté until onion is soft & translucent. Remove from heat and stir in with the spinach. 

-Line the bottom of the pie crusts with half of the sauteed spinach/onion. Set the rest aside. 

-Melt the final tablespoon of butter.

-In a blender or food processor, combine remaining ingredients, including the remaining butter. Pulse until ingredients are thick and soupy; it should be a light orange/yellow in color. This is your pie filling. 

-Pour filling evenly throughout the tarts, until tarts are almost full. Top with remaining onions & spinach. 

-Optional step—for added flavor, sprinkle some crumbled gorgonzola cheese on top. I happened to have some on hand, and I love gorgonzola on almost everything. This is not necessary, but it’s delicious. 

-Bake tarts in the oven for an additional 15-20 minutes, until the crusts are golden brown, and the cheese is golden & crusty on top. 

-Let tarts cool down a bit before serving, but serve warm. 

Happy Mother’s Day, to all you fabulous mommies out there! 
~L  

Well hello there, world! 

Once again, I must apologize for my complete lack of posts lately; lots of big life changes are going on right now for me—most notably, I’ve moved! I am now sharing the most adorable apartment with one of my best friends in the whole wide world, the fabulous Ms. Juliana Wheeler (possible guest post on how to brew a perfect cup of coffee in a French Press coming soon?). Our new home is lovely and cute and we both feel like real adults now because for the first time in our independent, away-from-the-parents-lives, we have things like wine glasses and dining tables and area rugs. I’ve been having a little too much fun decorating (and have made the important self-discovery that I am absolutely terrible with power tools—shocking!). 

Of course, with a new apartment comes a new kitchen, and living with a roommate means I have ample opportunities to test out new recipes. This is my latest favorite for an easy dinner that is the ultimate crowd-pleaser (you really can’t ever go wrong with pesto!). It looks and tastes super-fancy, but it’s completely fool-proof. It’s a good date-night dish, with a total preparation + cooking time of about 30 minutes—so you’ll have plenty of time to enjoy the company of those you’re preparing it for. In my case, that meant movies and wine with Juliana, who is the best date companion a girl could ask for (awwwwwww!). 

Bonus factor—following suit with my latest health-food obsession (as discussed in my previous entry), this dinner is high in protein, yet deceivingly low in calories. No, really—each serving (1 breast) clocks in at a little less than 400 calories total, but tastes so rich you’d never guess it. I like to serve it with asparagus spears marinated in a little olive oil, salt, and black pepper, and then lightly grilled. Finish it off with a bottle of medium red, like a Zinfandel, or a crisp white (Chardonnay, Sauvignon Blanc)…perfection! 

MOZZARELLA-STUFFED CHICKEN BREASTS WITH PESTO & PROSCIUTTO 

-4 Boneless, skinless chicken breasts

-Part-skim mozzarella cheese (about 2oz or so), sliced into small strips or cubes

-4 slices prosciutto

-Pesto sauce (enough to cover all 4 breasts, plus a little extra). 

-Fresh ground pepper, to taste

-Preheat oven to 400°F; lightly grease a glass or pyrex baking dish and set aside. 

-Rinse each raw chicken breast and place on a cutting board. Now, here’s the fun part—find a heavy moderately heavy, sanitary object (I’ve used rolling pins, the bottom of a thick glass jar…use your imagination!), and pound the chicken breast flat. This is a great way to take out any extra aggression you may have pent up after a hard day at work…ha! You want the breasts to be about as flat as a thick pancake. 

-Layer a few slices of mozzarella on top of each breast, then roll the breasts back up like a burrito and place them in the baking dish, with the folded edge facing downwards. 

-Liberally spoon the pesto over each breast, and spread into an even layer. 

-Wrap a slice of prosciutto around each breast, with the ends on the bottom side, facing downwards; secure the breast with a toothpick, so that everything stays in place. Spoon a little more pesto over the uncovered parts of the chicken, for good measure.

-Bake in the preheated oven for about 25 minutes, until the chicken is cooked through, the prosciutto is a little crispy, the cheese is melted and the juices have mingled with the pesto in the baking dish. Remove toothpicks and serve immediately. Enjoy!!! 

Can it get any easier (or yummier) than that? 

Big hugs, 

L 

For those of you who don’t know, my current day-job is behind the front desk at a local gym/wellness club (blogging doesn’t pay the bills—yet? Ha!). This means that  I am surrounded by incredibly fit, health-conscious people all day, for better or for worse… “for better,” because I am becoming significantly more inspired to pay better attention to my health & fitness (when was the last time any of you knew me to run at all, let alone multiple miles in a workout? I do it all the time now!); “for worse,” because, well, I love to eat, drink, and be merry, and not only is a 6am wake-up time antithetical to late-night wine binges, but many of my favorite dishes are not exactly diet-friendly.

…Which brought me to the realization that amidst all the creamy, carb-y and cake-y dishes I keep rambling on about in this blog, I haven’t really discussed many healthy options. The truth is that “gourmet” is not synonymous with “high-calorie,” and I personally love salads almost as much as I love French Fries (which is a LOT)*.  

Okay, so maybe “salad” is the most cliché “health food” category out there, but not all salads are created equal, and this particular one is not to be underestimated! For one, it is almost absurdly easy to throw together…and yet, it packs quite a punch of flavor (the pomegranate gives it a particularly exciting bite!). Two, it is sneakily extra-healthy: pomegranates are full of antioxidants, almonds are high in protein and good for your heart (and are monosaturated fat, which is the “good” kind), and since the vinaigrette is homemade, you’ll be avoiding any unnecessary hidden calories. Three, it’s vegetarian! And four, it will help you improve your culinary vocabulary and prowess—when was the last time you used/ate an endive? Or Roquefort? And raise your hand if you knew that the juicy little seed-things inside a pomegranate are actually called arils (I certainly didn’t!)?

 *French Fries are not gourmet. Just delicious. 

ENDIVE & POMEGRANATE SALAD WITH ROQUEFORT

 -2 Belgian endives

-1 small handful of almonds

-1 pomegranate (for the arils)

-Roquefort cheese, crumbled (as much as desired)

-1/4 cup olive oil

-About half as much balsamic vinegar

-1-2 teaspoons Dijon mustard

-Salt & pepper (to taste).

-Separate the endives into leaves, and arrange on a plate. (If you have no idea what you’re looking for in the produce section, here’s a hint: they kind of look like miniature hearts of romaine lettuce):

-Remove the arils from the pomegranate, and sprinkle liberally onto endives. (Another option is to buy the arils separately, if you have trouble finding fresh pomegranates at a supermarket in the middle of winter).  

-Add the almonds (whole, halved or sliced—it’s your call!) and the crumbled Roquefort.

-Combine the olive oil, vinegar and mustard and whisk until thoroughly blended. Add salt and pepper if desired, and tailor the dressing to your liking.

-With a spoon, lightly drizzle the vinaigrette over the salad. Be careful not to use too much! Both endives and pomegranate are very sharp in flavor, and too much vinegar will push the salad over the edge!

-Serve as a first course or side dish (this recipe serves 2), or double the recipe for a main course!

Xoxo,

~L

I also love cheesy rhyming titles, apparently. Forgive me! 

The first time I tried this classic Italian dessert was in Italy; during a two-week vacation throughout Florence, Venice and Rome with my mom, we took our eating as seriously as we did our exploring and sightseeing. As mentioned in this previous entry, I was blown away by all the delicious flavors that were introduced to my taste buds during that trip; Tiramisu was no exception. Creamy and thick, decadent yet light as air, sweet with distinct notes of bitter espresso and dark chocolate, this “cake” simply blew me away. 

Lots of people I know will list Tiramisu among their favorite desserts, but many are daunted by the prospect of making it themselves, as the presentation, taste and texture of the sweet treat make it seem fairly intimidating. Guess what? It’s totally easy to make. Honestly, the hardest part of making Tiramisu is waiting so long for it to set—the anticipation of eating it is practically torture! 

Apparently, Tiramisu translates to mean “pick-me-up”, or “make me happy.” The Italians clearly know what they’re talking about. 

**Note: There are hundreds upon hundreds of variations on how to make Tiramisu; this one is just my personal favorite. A lot of different things can be substituted for “very strong coffee”. I used a shot-in-the-dark (a shot of espresso in regular drip coffee); some people use coffee liqueur, a la kahlua. Some people use coffee AND kahlua. In fact, I would totally recommend trying that out, because I love incorporating alcohol into everything. 

TIRAMISU

-6 egg yolks

-1 1/4 cup white sugar

-1 8oz package mascarpone cheese (approximately a cup)

-1 3/4 cup heavy whipping cream

-2 packages of ladyfingers (more or less)

-Unsweetened cocoa powder

-Semisweet chocolate bar (for chocolate curls)

-Very strong coffee, for dipping. 

-Separate your egg yolks from the rest of the egg, and combine with sugar in the top half of a double boiler (a legitimate double boiler or the homemade variety, either works fine). Bring the water in the boiler to a boil (no big surprise there, haha), and then reduce the heat to a steady simmer. Stir the yolks and sugar consistently, until the sugar is all melted, and the mixture is smooth. Remove from heat. 

-Beat the egg/sugar combination with a whisk or a handheld beater, until the mixture is thick, creamy, and lemon-yellow. 

-Stir in the mascarpone cheese, and continue to beat until combined and smooth once more. Now, you have a very thick and creamy lemon-yellow mixture. 

-In a separate bowl, whip the cream to stiff peaks. 

-Gently fold the whipped cream into the egg/sugar/mascarpone mixture. When combined, the finished product is a light, creamy custard, with a yellowish tint. This is your filling! Set aside. 

-Now it’s time to dip the ladyfingers. Despite their vaguely morbid name, these are actually just harmless-looking little cookies; they’re crispy and airy and have a unique taste…they have a spongelike quality, however, that allows them to absorb liquid well, and then they take on the consistency of cake. 

-Pour the coffee (or kahlua, or whatever espresso concoction you’ve come up with) into a shallow dish; one at a time, dip the ladyfingers into the coffee, and then line them up in a large glass dish (a casserole dish is ideal). 

**Note—a lot of Tiramisu recipes tell you to split the ladyfingers in half, lengthwise. This is tedious and potentially frustrating and messy. I have NO patience for that kind of task, so I skip it. If you are the kind of person who insists on playing by all the rules however, it probably is the more traditional way to do it, so go for it! 

**Other note—you can also brush the espresso onto the ladyfingers once they are lined up in the dish, but I prefer dipping. 

-Once you’ve got a layer of coffee-coated ladyfingers in your dish (don’t forget to line the walls of the dish as well!), pour in a layer of your cream filling. Make sure your cookies are packed tightly enough together that they don’t go separating or floating. 

-Smooth out your cream layer, and add another layer of ladyfingers on top of it. Then pour on another layer of filling. Here’s where you have some creative license—you can repeat this process as often as you wish (or until you run out of ladyfingers). Two layers is fine; so is three or four. It really depends on the shape of the dish you’re using. Just make sure you finish with a cream layer.

-Dust a layer of cocoa powder over the top cream layer. Then, use a vegetable peeler on the edge of the chocolate bar to make chocolate curls, to top the whole thing off. Be careful—I cut myself twice on this step :( 

-Cover the casserole dish with aluminum foil or plastic wrap, and refrigerate for several hours. “Several” means at least 3-5….but preferably overnight. (I told you this was the hard part!) 

-When finished, the cream filling should be solid, and the dessert should hold together relatively well when cut into. Serve chilled! 

xoxoxo,
~L 

I’m not usually one for excessive bragging…but my beef stew is soooooooooo good. Like, life-changing good. My beef stew could cure diseases, end world wars (or start them, depending on how you’re looking at it), and inspire revolutions. 

…Okay. Those are all absurd exaggerations. But seriously, this stew is incredible. Everyone who tries it sings its praises, while consuming bowl after bowl. 

I don’t know what the weather is like where you live, but here in the Pacific Northwest, it is, quite literally, freezing; this is a perfect dish for such climates—the flavorful, tender and succulent meat and veggie medley will warm you from the inside out, leaving you feeling oh-so-cozy. It presents surprisingly sexily as well—dim the lights, open a bottle of wine, and voilá—instant romantic dinner. In that case, make sure you slap on a fancy French name, because everything sounds sexier in French, non? 

BEEF BOURGUIGNON

-1 lb cubed beef stew meat

-1.5 tablespoons vegetable oil 

-2 cups beef stock

-1.5 cups red wine (I used a Pinot Noir; see below)

-2 stalks celery, chopped

-2 large carrots, chopped

-2 large potatoes, cubed

-1 onion, chopped

-Dried rosemary 

-Dried parsley

-2 handfulls flour (approximately)

-Onion powder

-Black pepper

-Salt (to taste) 

-Toss about two handfuls of flour and a significant amount of onion powder into a large plastic bag; add the raw stew meat, and seal the bag. Shake, shake, shake, until the meat is evenly coated with the flour/onion powder. 

-Pour oil into a medium-sized stew pot over medium heat; add the stew meat, and cook until it has browned a bit on all sides. 

-Deglaze the pot by pouring in the first 1/2 cup of wine. Stir, and reduce heat. Allow to simmer a minute or two. 

-Now, add in the rest of the wine, the beef stock, and plenty of pepper, dried rosemary and parsley (be generous with your seasonings, particularly the herbs). 

-Cover the brownish-purple soupy mixture, and allow to simmer for an hour. Be patient—these things taste better when allowed to cook slowly for a long time! 

-When the hour is up, stir in the celery, potatoes, onion and carrots. Pay attention to your broth—is there enough of it? Is it thickening properly? By now it should have thickened considerably on its own, but if it hasn’t, consider adding some cornstarch (remember to mix the cornstarch with cold water before adding it to the stew!). Can you barely see it now that you’ve added all the vegetables? Pour in some more wine and stock (try to keep the same ratio you have now—almost equal parts, but heavier on the stock). Stir, taste, add some more rosemary and parsley, stir, and taste again. Add salt if necessary. 

-Once the stew is balanced to your liking, cover once more and simmer for another hour—the vegetables should be tender once the stew is finished. 

-Serve immediately with a warm, crusty baguette. 

Wine pairing: Since you were cooking with red here, I’m sure you’ve already guessed that this dish should be enjoyed with—yes, indeed—red wine. Pinot Noir is one of the most versatile food wines available, and, silky, fruity and wood-y, it is a deliciously smooth companion to Bourguignon.  Additionally, Oregon is actually somewhat famous for its Pinots; the cool, damp climate of the Pacific Northwest is ideal for growing this notoriously finicky grape, and some of the best Pinot Noirs you’ll find come from our own Willamette Valley. I took the opportunity to support our state and purchased a bottle of Willamette Pinot; use a cup for the stew, enjoy a glass while cooking, a glass at dinner…and you can always polish off the bottle for dessert ;) 

Je vous aime tous! 
~L 

For me, the things that make the holiday season so wonderful are all the little details snuggled in-between the bustle over presents and traveling and party plans. I love the smell of pine everywhere, the twinkling of Christmas lights up and down the streets, holding a warm beverage between my hands, and wearing long socks, scarves and gloves. Additionally, I really REALLY love whipping up holiday goodies—hot apple cider, hot chocolate with peppermint schnapps, sugar cookies, rum cake…you name it. In my opinion, it’s the giving to and sharing with the people you love that makes this time so happy and magical. 

On that note, this peppermint bark is a holiday treat that just begs to be shared. It is so easy and fast to whip up—look how simple the list of ingredients is: 

When finished, it looks lovely on a dessert table. Or, wrapped up in festive tissue paper or a pretty tin, it would also be a perfect (and budget-friendly) gift for anyone on your list you’re still stumped over—after all, who doesn’t love chocolate? 

DOUBLE-PEPPERMINT BARK

-8 ounces semisweet baking chocolate

-8 ounces good-quality white chocolate (Ghirardelli is a good choice here for both)

-1 teaspoon peppermint extract (approximately, separated)

-3 teaspoons vegetable or canola oil (separated)

-Handful of peppermint candies (I used candy canes!) 

-Seal candies in a ziploc baggie, and crush into small pieces (a rolling pin is a good tool here). 

-Line a baking pan with aluminum foil, and smooth out any wrinkles. 

-Break up the semisweet chocolate into small pieces, and mix in with 1 1/2 teaspoons of oil (the oil gives the chocolate a nice shine and gives it a good consistency when it’s melted). 

-Melt the chocolate over the stove using a double boiler; stir consistently and scrape the bottom of the bowl with a rubber spatula to prevent the chocolate from sticking and burning. Don’t have a double boiler? Don’t worry, neither do I! Just use a small saucepan and a heat-safe bowl (further instructions here) 

-When the chocolate is melted, stir in a 1/2 teaspoon of peppermint extract (or more, or less, depending on your preference). Pour the melted chocolate into the baking pan, and tilt the pan around until the chocolate is spread evenly throughout the pan. Refrigerate for 30 minutes to an hour, until solidified. 

-When the semisweet layer is hardened, repeat the breaking and melting process with the white chocolate, making sure to stir in the remaining oil and peppermint extract as before. 

-When the white chocolate is melted, stir in half of the crushed peppermint candies. Pour the melted white chocolate layer into the baking pan over the semisweet layer, and spread out evenly. 

-Sprinkle the remaining crushed candies on top of the white chocolate, and press in gently so that they will set in when hardened. Refrigerate bark for another hour or so. 

-Gently peel the aluminum foil off of the hardened peppermint bark. Break the bark into pieces (or cut with a knife). Refrigerate or freeze to keep it firm. 

Happy holidays, everyone! 

~L 

Lately, I’ve been obsessed with seafood. 

This wouldn’t be very noteworthy, except for the fact that I went the majority of my life very much opposed to eating any kind of fish. Ironically, I grew up in Monterey Bay, which has some of the freshest, most delicious seafood on the entire west coast. My loss, I guess…

Anyways, little by little, seafood has been integrating back into my diet, and now I can’t get enough of it. First it was clam chowder and calamari (ok, neither of these things were ever really “out”—for some reason, my picky childhood tastebuds ruled them as acceptable, and I’ve always vouched that NOTHING beats a good bread bowl full of clam chowder on the comfort-food spectrum); next came sushi; then I went on a shrimp binge;  afterwards followed lobster, mussels, oysters, and lighter fish (halibut, etc)…

Scallops are my latest fixation. Juicy, tender, flavorful, yet oh-so-light…where have these things BEEN all my life?! 

These recipes are inspired by a meal I had at a Portland seafood restaurant. If you’re a little fish-shy, like I’ve been up until recently, I promise, you will still love this. The distinct flavors of lemon and fresh parsley are present in both dishes, tied together with a garlic-y, white-wine cream sauce. 

The trick with cooking scallops is the oh-so-cliché “less is more” notion; they don’t need a whole lot of cooking time, and shouldn’t spend more than a few minutes total in the pan (otherwise they will be overdone and lose their silky tenderness). Most importantly however—you MUST buy “dry” scallops! “Wet” scallops have been soaked in a sodium solution to make them appear fatter and whiter in the supermarket—these will not sear well! To find the right kind, skip the grocery store and go to a legitimate fish market…or, you can go to Whole Foods, which is where I went this time because there are no fishmongers near me (although I would recommend opting for the former if you can, because it’s always good to support local businesses and the scallops will probably be even better and more fresh!) 

**One thing: My camera has been acting up lately and the light is currently terrible in my kitchen; I apologize for the sub-par quality of some of these pictures!

**Also: I recommend making the risotto cakes first, and preparing the scallops & sauce while they are in the oven; the timing will work out pretty much perfectly this way, if you plan on serving everything together! 

PAN-SEARED SCALLOPS WITH LEMON CREAM SAUCE

-1/2 pound (20/30 count) scallops

-1/8 cup olive oil (approximate)

-1 cup heavy cream

-1 cup dry white wine 

-3 cloves garlic, minced

-2-3 tablespoons fresh parsley, chopped

-Dried basil leaves (to taste…a few teaspoons)

-1 handful grated Italian cheese (I used an asiago/mozzarella blend; parmesan would also be okay, for a stronger-tasting sauce)

-1/2 lemon (for juice, to taste)

-1-2 tablespoons butter

-Salt & pepper 

For the sauce: 

-In a large saucepan, heat the oil; sauté the garlic until it begins to brown. 

-Deglaze the pan with the wine, and bring to a boil. Add the parsley and basil, and continue to boil until the wine has reduced by half. 

-Reduce heat to low, and stir in the heavy cream. Simmer until sauce has reduced and begun to thicken. 

-Squeeze in the lemon juice. Be careful here—too much juice and the sauce will have an unpleasant acidity. Taste as you go! You’ll know when the balance is right. 

-Stir in the grated cheese; continue to stir rapidly until cheese has melted and no lumps are present. (If sauce is still too thin, mix one part cornstarch and one part cold water and stir in). 

-Keep sauce simmering on low heat while you sear the scallops, stirring occasionally. 

To sear the scallops: 

-In a large skillet, melt the butter; distribute evenly around the pan, and allow to heat thoroughly. 

-Sprinkle scallops liberally with salt and pepper on both sides, and place in heated skillet. Cook about 6 at a time—make sure they aren’t crowded. You should hear a good loud sizzle! 

-Allow to sear for about 1-2 minutes before gently turning onto the other side; when they have begun to turn a lovely golden-brown, they are ready to be flipped. 

-Cook for an additional minute or so on the second side; when done, the scallops should be slightly firm to the touch, and opalescent inside. 

-Remove from pan, and drizzle with the cream sauce; serve with risotto cakes, and fresh parsley and lemon wedges for garnish. 

HERB RISOTTO CAKES

-1 cup arborio rice

-2 1/2 cups chicken stock

-2 tablespoons butter

-2 tablespoons olive oil 

-6 green onions, finely chopped

-1/2 cup mozzarella cheese (I used the asiago/mozzarella blend again)

-1/4 cup parmesan cheese

-Handful fresh parsley, chopped

-Salt & pepper, to taste

-In a medium saucepan, heat the oil and butter together, until butter is melted. Add the green onions, and stir`until they begin to cook through and become translucent. 

-Add the rice, and stir consistently for a few minutes, until the butter and oil are soaked up.

-Pour in just enough chicken stock to cover the rice, and stir until absorbed.

-Add the rest of the stock and the parsley; cover and simmer for 15-20 minutes, until rice is tender.

-Meanwhile, preheat the oven to 400ºF. 

-When rice is tender, fluff with a fork; stir in both cheeses, and salt & pepper. Continue stirring, until cheese is melted completely.

-Pour risotto into a greased muffin pan (so that you have several individual cakes); bake for 30 minutes, until cakes are golden brown and crispy on the outside. 

-Allow to cool, and gently lift from pan. Serve with scallops and cream sauce. 

(P.S. these are awesome as leftovers!)

Wine pairing: White, white, white! I enjoyed this dinner greatly with a very crisp, dry Chardonnay, but Sauvignon Blanc would be delicious as well…and if you’re feeling fancy, some Brut bubbly would be a perfectly paired treat! 

xx
~L

Another easy, delicious way to “recycle” your holiday turkey—soup! 

This soup is rich, flavorful and oh-so-filling…you won’t need seconds, but you’ll almost certainly want some! 

(Case in point: I just made this for my mom for dinner; she finished her first bowl and immediately asked for a second…and I swear she hasn’t read this post yet!) 

CREAMY TURKEY SOUP WITH LONG-GRAIN RICE

-1 carton chicken broth (approximately 6 cups)

-1 onion, diced

-2 carrots, chopped

-3 stalks celery, chopped

-4 tablespoons butter (1/2 stick)

-1 cup flour

-2 cups heavy cream

-1 cup long-grain rice (white or wild)

-2 large tomatoes, diced

-1 clove garlic, minced

-1 tsp dried tarragon

-Oregano, paprika, celery salt, pepper, salt (to taste)

-Cooked turkey meat (white and/or dark)

-Turkey carcass (for flavor)

-Whole black peppercorns (1 heaping teaspoon)

-In a large pot, pour chicken broth over the turkey carcass. Yes, the meat, bones, skin, everything. I know this sounds gross (there’s really no appetizing-sounding synonym for ‘carcass’), but hang in there. You’re doing this to melt the meat off the bones, and, more importantly, to harness all of that juicy flavor!

-Bring the broth to a rapid boil on the stove; reduce heat, and add peppercorns, and a dash of celery salt. Cover and simmer for 1 hour. 

-Use a strainer to filter the broth from the turkey and peppercorns. Set the turkey aside to cool; set broth aside separately. Discard peppercorns. 

-When the turkey is cool enough to touch, use your hands to tear the meat off of the bones; shred the meat into bite-sized pieces, and set aside. 

-In a large soup pot, melt the butter. Add onions, carrots and celery, and sauté until they are translucent. (Does this look familiar? Yep, we basically did this exact same thing in the pot pie recipe). 

-Add the oregano, paprika, salt, pepper and garlic into the pot, and mix well. 

-Stir in the flour, and continue stirring until the flour is completely soaked up into the butter and veggies. 

-Whisk in the chicken broth; bring everything to a boil once more. Once boiling, reduce the heat to low, and stir until broth is beginning to thicken. 

-Stir in the diced tomatoes, cream, and rice. Cover and simmer for 30 minutes, or until rice is tender. 

-Add in the reserved turkey meat, cover once more, and simmer for an additional 5-10 minutes. 

Don’t worry, this makes a BIG pot—there will be enough for seconds all around! 

~L 

One of the best parts of the Holiday Season is, undeniably, the weeks and weeks  of leftovers. However, after the first few days or so, microwaved mashed potatoes, meat, and gravy just don’t have the same appeal. Yet we all know it’s a shame to let good food go to waste…

But go to waste, it shall not! The trick with leftovers is not to reheat them…it’s to RECYCLE them, into something new and different from the original meal. 

Obviously, there are many different ways this can be done, but if you’re short on inspiration beyond “turkey sandwiches,” you’ve come to the right place. 

Rainy weather brings me down quite a bit, and I’ve been craving comfort food. As a child, I was a huge fan of pot pies; what’s not to love about seasoned meat and veggies swimming in creamy broth and nestled in a flaky, buttery, steaming-hot pie crust? (Is your mouth watering yet?) 

So, maybe a pot pie isn’t a particularly chic dish, but it’s a low-maintenance crowd pleaser, and gives you something to do with all that leftover turkey. Additionally, with a creamy white-wine gravy, this particular pie gets a fancy makeover—and think of how impressed everyone will be when you tell them you made the light, flaky crust from scratch! 

**Note—for the vegetarians out there, this would still be a delicious, cozy winter dinner; simply replace the stock with vegetable broth, omit the turkey, and double up on the veggies! 

TURKEY POT-PIE WITH WHITE-WINE GRAVY

For each crust: 

-1/2 cup shortening (1 cup total)

-1 1/2 cups flour (3 cups total)

-1/2 tsp salt (1 tsp total)

-Approx. 1/2 cup ice water (1 cup total)

For the filling: 

-1 white or yellow onion, minced

-2 stalks celery, chopped

-2 carrots, diced

-2 medium potatoes, peeled & cubed

-Approx 1-1 1/2 cups cooked turkey meat (white or dark)

-2/3 cup milk 

-1 1/2 cup turkey stock 

-1/2 cup dry white wine (I used a chardonnay)

-oregano (to taste)

-dried parsley (to taste)

-dried sage (to taste)

-salt, pepper, celery salt (to taste)

-4 tablespoons butter, separated 

-3 tablespoons flour

To make the crust (make crusts one at a time):

-In a medium bowl, combine shortening, flour and salt; mix together with a pastry cutter or similar tool until mixture is crumb-like

-Add in as much ice water as needed to hold the dough together; no more than 1/2 cup. (The water doesn’t necessarily need ice in it, as long as it’s COLD!)

-Form the dough into a ball with your hands, and roll out with a rolling pin on a flat, well-floured surface. Roll until it is just a little larger around than the pie tin you will be using. 

-Carefully lift the crust and lay into pie tin; trim the edges so that the crust fills the tin and covers the brim, but doesn’t spill over. 

-Repeat the above steps and roll out the 2nd crust (the top crust). Set aside for later. 

**Side note: I usually like to limit the pictures in this blog to ones of just the food, since this blog is about eating and drinking, not an outlet for my vanity (that’s what my Facebook is for, haha!). But I am such a notoriously messy cook that I ended up with flour all over myself after doing all this—even on my face! I just had to share how completely dorky I am (after all, who says cooking has to be a serious matter? It’s so much more fun to be silly and laugh along the way):  

Anyways, to make the filling: 

-Preheat oven to 425ºF.

-In a large skillet, melt 2 tablespoons of the butter. Add onion, celery, carrots and spices, and sauté until the veggies start to become tender and the onion is translucent.

-Stir in the turkey stock and wine; bring to a boil. 

-Add in the potatoes, and continue to boil until they are becoming tender, but still firm. 

-Meanwhile, in a separate smaller saucepan or skillet, melt the remaining 2 tablespoons of butter. Add the turkey meat and flour, and stir until turkey is evenly coated. 

-Pour in the milk, and continue stirring until the mixture is thick and almost paste-like. 

-Once the veggie/wine/stock mixture is ready, pour in the turkey/flour/milk mixture. Stir continuously, until the mixture is well blended; the “broth” of the stock/wine will mix with the milk and flour and turn into a lovely, flavorful gravy. This is when you know the filing is ready. 

-Do a taste test, and doctor with any additional seasonings or spices if necessary.

-Pour filing into the crusted pie pan; stretch the top crust over the filled pie, and clamp down the rim of the pie with your fingers, so that it is completely sealed. 

-Cut four small lines into the top of the pie crust to release steam; put the pie in the preheated oven, and bake for 15 minutes. 

-Reduce oven temperature to 350ºF; bake an additional 20-25 minutes, or until crust is golden brown. 

Ok, I know the word “vegan” scares a lot of people. Though the meatless & dairy-free lifestyle is continuously gaining popularity (particularly for us West-Coasters), the concept still conjures images of tasteless rabbit food to many. But keep your pants on, fellow carnivores! I promise you, this is NOT that kind of meal. 

Let me tell you a little about Nick. Nick is one of my best friends in the entire world, and he has been one of the most vocally supportive readers of my blog (I love him for this. And for other reasons, of course, but let’s keep this about food). Nick, like me, is passionate about reading/writing, eating, and drinking. He loves good food and wine. He is also vegetarian, and more or less lactose intolerant. So, one day, Nick propositioned that I write a blog entry focusing on vegan cuisine. 

Now, if you’ve been keeping up with my entries thus far, you’ll probably have gleaned from my obsession with cheese and frequent inclusion of meat in my dishes that I’m definitely NOT a vegan. However, I’m never one to pass up a good challenge, especially one involving delicious food. And, if there’s anything that growing up in a liberal, health-conscious and eco-friendly Southern Oregon town has taught me, it’s that, yes—food can still be rich and delectable even if it doesn’t involve any animals. 

I really don’t like tofu, which is usually the ingredient that comes to mind when I think “vegan,” so I was determined to create something a little more unique than a stir-fry, which would have been the easy way out here. I also wanted the dish to be not only healthy, but filling and appealing to most taste buds. 

These stuffed bell peppers are all of the above. They are filled to the brim with quinoa (“KEEN-wa”, a versatile, protein-rich grain for those of you who are unfamiliar) spinach (an excellent source of vitamins and iron), and other flavorful veggies. The roasted tomato/bell pepper/garlic “sauce” is unbelievably thick and creamy, and would double well as a dip or spread for snacks or sandwiches. Best of all, they make a beautiful edible presentation, bursting with color—perfect for fall. 

**Note—I used veggies that I thought would go well with the dish, but feel free to add your own! Black beans, diced tomatoes, nuts, different herbs, even tofu…the possibilities are endless! 

**Another note—I would highly recommend making the sauce first, because it requires as much oven time, but can be jarred and put away when you make the peppers. 

QUINOA-STUFFED BELL PEPPERS

-1 cup uncooked quinoa

-Olive oil (1-2 tablespoons, approximately)

-1 red onion, chopped

-Sliced mushrooms

-Carrots, chopped 

-Baby spinach

-4-6 large bell peppers (I used red ones)

-1 additional bell pepper, chopped (optional)

-Fresh parsley (chopped, to taste)

-1 clove garlic, minced

-Salt, pepper, garlic and/or onion powder (to taste)

-Preheat oven to 350°F. 

-Cook the quinoa according to the package directions; if quinoa was purchased in bulk, or you’re just really unsure how to do it, these instructions might be helpful.

-In a large skillet, heat oil over medium high heat. Add onion and garlic, and sauté until onion is transparent and garlic is beginning to brown. Add mushrooms, and cook for an additional 3-5 minutes. Add chopped bell pepper and carrots; cook a few minutes more before adding parsley and spinach. Stir until spinach begins to wilt. 

-Finally, add cooked quinoa to the skillet and toss to combine all ingredients; season with salt, pepper, garlic/onion powder and any other desired spices to taste. 

-Remove the tops, cores, and seeds from the remaining bell peppers, so that they are completely hollow. 

-Stuff the peppers with the quinoa/vegetable filling (make sure to really pack it in and fill them up!). Replace the tops on the peppers. 

-Wrap the peppers tightly in aluminum foil, and bake for about 55 mins-1 hour, until the peppers are tender and juicy. 

-Remove tops, and serve peppers warm with the roasted bell pepper/tomato/garlic sauce as a topping or on the side. 

ROASTED BELL PEPPER/TOMATO/GARLIC SAUCE

-1 bulb garlic

-1-2 cups (or one package) plum tomatoes, halved

-1 large bell pepper (red or orange)

-1-2 tsp olive oil

-Salt and pepper (to taste)

-Dash of balsamic vinegar (optional)

-Preheat oven to 375°F

-Cut the top 1/4 inch or so off of the head of garlic, so that the cloves are exposed (like we did when we roasted the garlic a few entries back). Wrap the whole bulb snugly in foil. 

-Arrange tomatoes, foil-wrapped garlic and the whole bell pepper on a baking pan; sprinkle liberally with salt and pepper. 

-Roast in the oven for 1 hour, until garlic is tender. Remove veggies from oven, and allow to cool thoroughly. 

-Peel the pepper, and remove the stem and seeds. 

-Place peeled pepper and tomatoes in a food processor or blender, and squeeze in the roasted garlic cloves. 

-Add olive oil and all other remaining ingredients, and puree the sauce until smooth and creamy. 

Finally, a completely vegan entree that even the pickiest meat-eater will enjoy—no tofu required. 

Big hugs, 

~L

To my dear faithful friends & readers-
I’m so very sorry for my extended hiatus from blogging. A few of you have expressed sadness at my temporary absence from the cyber world, and as always, I am so incredibly touched to know you’re all still following and reading! So for everyone who has been inquiring—don’t fret! I will be back in the kitchen tomorrow, and some really great and yummy things are coming up in the immediate future…including my first-ever reader-requested cooking challenge!
So stay tuned, and build up an appetite.
So much love to you all, and thanks for your patience!

~L

I recently had the pleasure of meeting up with two of my oldest and dearest friends, Natasha, and her mother, Ines. Over wine and cheese, we reminisced about the many years of memories we have built with one another; many of these memories are centered around cozy afternoons in their old living room and dining room, playing games while drinking Earl Grey tea.  

Fall is fast approaching, and as the weather cools down, activities like this become more and more appealing; really, is there anything more comforting than a good cup of tea on a crisp day?

Of course, it wouldn’t be a true tea time without appropriate snacks.  Scones are among my favorite goodies, because they are not too sweet, are the perfect consistency between crunchy and soft, and can be enjoyed at more or less any time of the day. With the tartness of cranberries and orange zest, this recipe is particularly reminiscent of fall; when warmed up and brushed with honey butter, these melt-in-your-mouth scones are downright addicting. 

My suggestion? Bump the next girls night up a few hours into the late afternoon; bring out the old tea set, teapot, saucers and all (everyone has one…and don’t forget the sugar cubes!)—brew a few different pots, bake these scones, and swap secrets and gossip like it’s seventh grade all over again. It’s a refreshing (and comforting) switch from the wine-and-dinner combination. 

CRANBERRY-ORANGE SCONES 

-2 cups flour

-1/3 cup sugar

-1/4 tsp baking soda

-1 tsp baking powder

-1/2 tsp salt

-1 stick unsalted butter, frozen

-1/2 cup cranberries

-1 orange (for zest)

-1/2 cup sour cream

-2 eggs (1 for scones, one for egg wash)

-1 tablespoon milk or cream

-Extra sugar (for crust)

-Preheat the oven to 400ºF. Line a baking sheet with wax paper or aluminum foil, and set aside. 

-In a large bowl, mix together the flour, sugar, baking soda, baking powder, salt and cranberries. 

-Use a box grater to grate zest off of the orange peel; gather a heaping tablespoon of the orange zest and add to the mixture of dry ingredients. Peel and eat the orange. 

-With the large holes on the box grater, grate the frozen stick of butter into the dry mixture. Knead together with your fingers, until butter is all mixed in, and the ingredients resemble coarse, mealy crumbs. **Note—this can all be done with a food processor, but if you’re like me and don’t have one, this isn’t all as time-consuming as it sounds. 

-In a separate, smaller bowl, beat together one egg and the sour cream. 

-Stir the wet mixture into the dry crumbs. Once more, knead the dough together with your hands. Don’t worry if it seems dry at first—the more you knead, the softer and more moist the dough will become. 

-Roll the dough into a ball. On a lightly floured surface, press and pat the ball out until it is flat, and about 3/4 of an inch thick. 

-With a sharp knife, cut the dough into 8 triangles (as if you were cutting a cake). Arrange the scones on the prepared baking pan.

-In another small bowl, beat together the remaining egg and the milk to make an egg wash. Brush this wash onto the scones, then sprinkle sugar liberally onto the tops of each. This will form a delicious, crunchy & sweet “crust” when baked. 

-Bake scones for 15-17 minutes. Serve warm or room temperature with orange-honey butter (recipe below). 

ORANGE HONEY BUTTER

-1/2 stick butter, softened

-1/2 tablespoon honey

-1/4 tablespoon orange preserves or marmalade

-Cream together all ingredients with a wire whisk until well combined; refrigerate (if desired), or serve soft, on warm scones, muffins, or other breakfast breads. 

xx,

L

Hello friends and fellow foodies! 

I’m sorry I haven’t updated at all in quite a while; things have been a bit hectic, and I’ve had to step out of the kitchen and into the (much less fun) “real world” lately.  This entry itself is going to be just a quickie…however, I promise I have lots of delicious recipes I’ll be posting in the VERY near future. 

Before we get on to the good stuff, I just wanted to say how much I’ve been wholeheartedly appreciating the sweet words, praise and enthusiasm I’ve been hearing from so many of you; the positive feedback has been simply overwhelming in the best way possible, and it truly warms my heart to know that you all have been reading and enjoying this blog! Thank you, thank you, thank you—a million hugs to all of you! (Also, if you have suggestions for recipes you want me to try out, please send them my way!) 

So, summer is coming to an end…but the weather is still nice enough to squeeze in one or two last picnics, BBQs or outdoor potlucks. If you’re tired of the same old dishes appearing on every outdoor summer spread, this dish is certain to excite your taste buds. Better yet, it takes no more than 15 minutes to prepare, and since it’s vegetarian, everyone can enjoy it! 

Summer dishes are all about taking advantage of the abundance of fresh, delicious ingredients; this traditional Italian bread salad (called “panzanella”) harnesses fresh summer veggies and herbs such as cherry tomatoes, cucumbers and basil; with mozzarella cheese, olive oil and balsamic vinegar, it’s almost a twist on the much-loved caprese. This recipe makes a big heaping bowl, but feel free to expand or subtract as needed. 

PANZANELLA (ITALIAN BREAD SALAD)

- 1/2 day old French baguette, torn into bite-sized pieces

-1 large cucumber, sliced and quartered

-2 large cloves garlic, minced

-1 large red onion, thinly sliced

-1 package cherry tomatoes, halved

-basil leaves, shredded

-fresh thyme (to taste)

-capers (as desired)

-Fresh mozzarella cheese, cut into bite-sized cubes

-Salt & pepper (to taste)

-Olive oil

-Balsamic vinegar 

-Heat oven to 350ºF. Arrange bread pieces on a baking sheet, toss lightly with olive oil and sprinkle with salt & pepper. Bake in preheated oven for approximately 5-7 minutes, until lightly toasted and crispy. Remove from oven and cool. 

-Meanwhile, in a large chilled salad bowl, combine tomatoes, garlic, basil, onion, capers, thyme and mozzarella. 

-Dress with olive oil and balsamic vinegar until desired flavor/coverage is reached. Toss to coat completely. **Note—at this point, I’d recommend covering & refrigerating for 30 minutes-an hour to let the flavors blend, but it’s not necessary.

-Right before serving the salad, add the bread pieces, and toss salad once more. As the salad sits, the bread will soak up the juices and flavors and start to soften—this is supposed to happen, and makes everything that much yummier! 

-Top with fresh ground pepper and salt (if desired) and serve chilled. 

**Another note: consider experimenting with different ingredients! Things to potentially add include olives (kalamata would be excellent), spinach, feta cheese, etc…

Enjoy the sun while it lasts! 

xoxo, L

I did something new and different today—I cooked a steak for the very first time. 

Don’t get me wrong, I’ve cooked “steak” before—strips of beef for fajitas or a stir fry—but this evening, I attempted my first-ever, on-the-grill, melt-in-your-mouth, medium-rare, restaurant-worthy, expensive-cut steak. Cooking is my biggest stress outlet, and so, in the middle of what has been an extremely emotionally challenging week, it seemed only appropriate that I distract myself with a technical challenge: stepping outside my comfort zone of chicken, pastas and cheeses, and trying something entirely new. 

This recipe was inspired by an absolutely divine steak dinner I shared with my boyfriend a week or so ago at one the more upscale restaurants in town; the sweet, smoky marsala sauce perfectly compliments the salt flavor of the marinade. Marsala is a type of wine that is frequently used in cooking; it is often compared to sherry. This is the kind I used: 

As stated, we sprang for the (totally juicy and succulent) filet mignon, but I’m sure this sauce would be divine on any well-prepared cut of beef. 

So, why should you take advice on preparing a steak from a self-admitted novice? Because, it came out absolutely perfect, the very first time…even by carnivorous-man-standards. This would be an ideal recipe choice for a date night in…I promise, you’ll completely forget you’re not actually at a fancy restaurant. 

FILET MIGNON WITH A MUSHROOM & MARSALA WINE REDUCTION

-2 approximately 8-10oz cuts of desired steak

-Salt & pepper (to taste…but you’ll want a lot).

For the marinade: 

-1/2 cup olive oil 

-1/4 Cup Worcestershire sauce (or 1/8 cup each Wocestershire & steak sauce)

-2-3 tablespoons low-sodium soy sauce (can be omitted altogether) 

-3 tablespoons lemon juice

-1 large clove garlic, minced

For the sauce: 

-1/4 cup olive oil

-2 shallots, finely chopped

-1 handful medium-sized white mushrooms, quartered. 

-2 cups dry marsala wine

-1 cup beef stock

-1 stick of butter

-Fresh thyme (a teaspoon or two)

-Begin with the marinade, anywhere between 1 hour and 24 hours before you prepare the actual meal: combine all ingredients into a bowl, casserole dish or ziplock bag, and mix well. Add steak, and refrigerate for desired length of time. 

**Important note: I highly recommend marinating the steak for as long as possible, for maximum flavor and tenderness; however, if you plan on marinating the steak for more than a couple hours, add the oil only in the last hour or so, otherwise it will solidify in the fridge and become somewhat pointless. 

-After the appropriate time span is complete, remove steak from the fridge (still in marinade), and bring to room temperature. This can take anywhere from 20 minutes to over an hour, but is an extremely important step—you don’t want to put a cold steak on the grill! Plan appropriately. The marsala sauce will take approximately 45 minutes to prepare and cook, so you already have something to do while you wait. 

-Heat the 1/4 cup of oil in a large saucepan. Add the shallots and mushrooms, and gently (slightly lower than medium heat) cook them throughout, until they are tender and becoming translucent (not to mention smelling incredible). 

-Now, add the wine to deglaze the pan. Let cook for a minute or so, before adding the beef stock and thyme. At this point, the consistency will be very broth-y and soup-like.  

-Bring to a boil, and continue boiling until the sauce has reduced to about 1/3 its original volume; it should be a deep golden-brown in color. 

-Add the stick of butter, and whisk until completely melted. The sauce should be creamy, but not thick like a gravy.  

-Add salt and/or pepper to taste, and allow to simmer until ready to serve. 

-When steaks have reached room temperature, remove from marinade and shake off any excess dripping. Coat each side with a layer of salt and fresh ground pepper, which will solidify into a delicious crust on the grill. 

-Place steaks over the flame of a heated grill; keep a cup of water nearby in case of a flare-up that doesn’t die down on it’s own. 

-The trick to a perfect, medium-rare steak is timing; cook steak for 3 minutes, then rotate 90º for an additional 2 minutes; flip, and repeat on the opposite side—approximately five minutes total on each side. Add a minute or two for medium, subtract for rare. **Very important note—do NOT poke or cut the meat, or you will release all the juices! Use tongs to flip, and be gentle. 

-To test the doneness of the meat, press your finger into it—the longer it takes to rise back up, the less done it is. Medium will feel fairly firm to the touch, while medium-rare will imprint momentarily. 

-Spoon marsala reduction over the steak, and serve.

Remember those Ruby Sensations potatoes from a few entries prior to this? Well, when roasted with olive oil, lemon juice and certain spices, they make a fantastic accompanying side dish: 

LEMON-OREGANO ROASTED POTATOES

-1/4 cup olive oil 

-2-3 tbs lemon juice

-6-8 bay leaves

-Oregano, salt & pepper (to taste)

-1 bag Ruby Sensations Potatoes

-Preheat oven to 400ºF. 

-In a bowl, whisk together olive oil, lemon juice, oregano (be generous), salt and pepper

-Spread potatoes in a single layer on a baking sheet, and pour oil mixture over them; toss to coat. 

-Arrange bay leaves between potatoes. 

-Bake in preheated oven for 25-30 minutes, or until tender. 

Wine pairing: A good steak goes hand in hand with a bold red. A full-bodied Cabernet Sauvignon would be a safe bet, but use your own judgement! 

My boyfriend and I defaulted on our favorite red as of late—this wine is robust, with bold fruit flavor, slight woodiness and lots of spice (I love spicy reds)…and completely reasonably priced, too, at about $15 a pop! The bottle is also beautiful and sooooo Italian…it’s as picturesque as it is delicious! 

…Now, aren’t you happy you saved your $30 and just stayed in? 

~L 

Bananas are among the few and rare foods that have even more potential past their prime than in it. I’m talking, of course, about banana bread; to get a sweet, dense loaf that’s packed with full banana flavor, you really have to wait until the bananas are a bit beyond their typical edible window—when the skins are almost entirely brown, the time is right. In fact, the other day, my boyfriend admitted to purposefully letting a whole bunch of bananas go bad (he’s the only one who eats them on a regular basis) so that I’d have no choice but to bake a loaf. 

Banana bread itself is a very basic, well-loved treat; however, it’s especially fantastic (and addictive!) when you fancy it up with goodies like chopped walnuts, chocolate chips, and a sweet, crumbly topping. Some people substitute apple sauce for some of the more high-calorie ingredients; others add dried fruits, such as cranberries. Add or subtract what you will, or follow this recipe to a T—the result is an extremely moist, dense, cake-y loaf that makes regular banana bread look just plain boring. If you want to see a real-life magic trick, place it on your dining room table with a bread knife close by, invite some people over…and watch it almost-instantly disappear! (Cheesy punchline drum sound…ba dum tschhh!)

**Note: I know what you all are thinking. Sour cream…?!?! Shhh. Just trust me. It will make your bread soooooo moist, it’s unbelievable.  

BANANA-WALNUT BREAD WITH CHOCOLATE CHIPS & CINNAMON STREUSEL TOPPING

For the bread: 

3-4 mashed overripe bananas

2/3 cup white sugar

1/3 cup brown sugar

1/2 cup butter, softened

2 eggs

1 1/2 cups flour

1/2 cup light sour cream

1 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1-2 tsp vanilla extract

1/2 cup chopped walnuts

1/3 cup chocolate chips

For the topping: 

1/4 cup flour

1/3 cup brown sugar

1/3 cup walnuts, very finely chopped

2 tablespoons chilled butter

Dash of cinnamon

-Preheat oven to 350ºF. 

-In a large bowl, cream together butter and sugar. Add eggs and vanilla extract and mix well (I strongly recommend a hand mixer, but a regular whisk will do just fine). 

-In a separate smaller bowl, sift together the flour, baking soda, cinnamon, nutmeg and salt. 

-Slowly add flour mixture to the large bowl of wet ingredients, and continue to mix thoroughly, until the batter is smooth. 

-Gently fold in the mashed bananas, sour cream, chocolate chips and walnuts. Stir until just combined entirely—don’t over-mix! 

-Pour batter into lightly greased loaf pan (or something similar, if you don’t have one). 

-To make the topping, first chop up your butter into tiny pieces. 

-Combine flour, sugar and cinnamon into a small bowl. Using your hands, crumble in the butter pieces, little by little, until the mixture starts to look like coarse crumbs. 

-Lastly, add in the chopped walnuts, and continue to crumble. 

-Sprinkle the crumbly topping over the batter in the loaf pan. 

-Bake in preheated oven for approximately 60-65 minutes, or until a toothpick comes out clean. 

-Important step (and I’m only saying this because it’s a step I almost always skip)—allow your bread to cool thoroughly! At least 10 minutes once out of the oven, and then at least another 15 once out of the pan. The bread will continue to harden as it cools; if you try to cut it right away, it might still seem deceivingly undercooked, and could possibly fall apart. Be patient (as my blog name implies, this is particularly hard for me)! 

Happy baking! 

~L

When my mom and I traveled to Italy, we were both amazed at how incredible—and different—the pasta tasted. Of course, food is always going to be “better” in the land that perfected it, but one of the main attributes we noted that made the Italian pasta so outstanding was its freshness. Additionally, the sauces were very light, unlike heavy, lumpy American spaghetti sauces. 

Before that trip, I had grown a bit bored with pasta; afterwards, however, my mom and I returned home with a whole new level of respect and appreciation for pasta dishes, and a new enthusiasm for making sauces from scratch.

Today, pasta is one of my favorite meals to cook, because it is so versatile, and leaves so much room for improvisation and expression. With so many types of noodles and varieties of sauces to choose from, there are thousands of different-tasting meals that can be created out of the same basic ingredients—one could cook pasta every day of the week and end up with a completely different dish every time. 

However, I do insist on keeping one thing constant—making my own sauces, and using fresh ingredients whenever possible. There are some flavors you simply can’t recreate with a sauce from a jar. 

This sauce recipe yields 2 large servings, but can easily be doubled…or tripled. 

LINGUINE WITH CHICKEN IN A GARLIC WHITE WINE SAUCE

2 handfuls mushrooms, sliced

1/3 cup fresh basil, finely chopped

1/2 cup white onion, finely chopped

2 boneless, skinless chicken breasts

2 large tomatoes, diced

2 cloves garlic, minced

1/4 cup chicken stock

1/4 cup olive oil 

1/2 cup dry white wine

Rosemary, thyme, oregano

2 bay leaves

Salt & fresh ground pepper—to taste

Linguine 

-Cut up chicken breast into bite sized pieces; pour 2 tablespoons of olive oil in a large saucepan, and saute the chicken pieces with the onion over medium heat. 

-When the chicken is almost cooked through, add the remainder of the olive oil, the chicken stock, mushrooms, basil, garlic, rosemary, thyme, oregano, bay leaves, salt and pepper. I am very generous with the amount of spices and herbs I add to my sauces, but use your own judgement. Just remember—more spice equals more flavor! 

-Continue to cook over medium heat, until onion is tender, and chicken is cooked through. At this point, reduce heat, and add white wine and diced tomatoes. Cover, and simmer for an additional 15-20 minutes, while you prepare the pasta. The sauce should thicken and become more dense as it simmers. 

-In a large pot, boil water with a dash of salt; add linguine, and return to a boil, until pasta is “al dente”. Drain the water, and toss pasta with a tablespoon of olive oil. 

-Remove the bay leaves from the sauce, and pour over pasta; toss once more. 

-Top pasta with a dash of fresh ground pepper, and garnish with fresh basil leaves. 

Wine pairing: since the sauce is made with a dry white wine, it only seems fitting that a dry white should accompany the meal! Consider a Sauvignon Blanc, or a chardonnay (nothing buttery or too oak-y!) 

Abbracci e baci!

~L