roman holiday

Ah, Rome. As was mentioned in a recent NYT Frugal Traveler, Mark Twain writes this in "Innocents Abroad," on Rome:

“What is there in Rome for me to see that others have not seen before me? What is there for me to touch that others have not touched? What is there for me to feel, to learn, to hear, to know, that shall thrill me before it pass to others? What can I discover? Nothing. Nothing whatsoever.”

With all due respect to Mr. Clemens, I'd like to disagree. There are things left to discover! There are things yet to learn, to feel, to hear...mainly, in restaurants. A word of caution to the savvy traveler - the Euro/Dollar exchange is painful right now. So - go forth with your appetites and savor every bite.

Dal Bolognese

Piazza del Popolo 1-2

06-36-114-26

This white-tableclothed post is my very favorite kind of place. It dresses up and serves a great number of elegant Italians - but the menu is as comfortable as they come, simple food made with only the best ingredients. We liked it so much, we went twice in one day. And don't be disappointed when I tell you I ate the same thing twice - it was just that good. To start, I enjoyed the caprese salad - with milky fresh mozzarella slices and fat, ripe slices of red tomato. Just a drizzle of olive oil, some fresh cracked black pepper and sea salt - perfection. Ben snacked on the prosciutto di Parma twice that day - it was, of course, perfectly sliced. The flavor was brighter than most prosciutto flavors - something a little peppery. I just loved it when he gave me a taste. For dinner, I enjoyed the spaghetti cacio e pepe, which must be the simplest food in the world. It's salt and pepper spaghetti, served with plenty of grated pecorino cheese on top. The hearty strands of spaghetti were coated in grassy olive oil, pecorino, and pepper and made each bite a real delight. Ben enjoyed the tortellini con burro e parmiggiano - another simple classic. The tortellini were filled with bites of pancetta, topped with plenty of butter, and as much parmesan as you like. Really, totally delicious stuff.

Sabatini

Trastevere

Piazza Santa Maria 13

Set up shop on a weekend evening at a table in lively Piazza Santa Maria. Sabatini offers wonderful outdoor tables and a menu chock-full of Roman Specialties (don't miss: the artichokes!). We had an 8:00 reservation - which is an early dinner for most Romans. We watched over wonderful appetizers of stuffed zucchini flowers, prosciutto, and carciofi, as the Piazza transformed from a sleepy public square to a lively public stage - complete with a street performer who grew his audience from 10 to 50 by the time we left. We really ate our hearts out here - as for me, I started with the pasta con vongole, and ended with the lovely veal piccata. We sipped on a local chianti, and enjoyed steamy cappucini after dinner. Trastevere is the spot for Roman nightlife, as we found wandering a couple blocks down for a drink after dinner. As one online reviewer noted of Sabatini - order carefully or your bill can triple before your eyes...

so cal tables

I'm guilty of not really liking L.A. I'm guilty of thinking it was a cesspool for bloated egos and powertrips (wait, maybe I'm thinking of D.C.). Regardless, the scales fell from my eyes on my last trip out there for brother Mike's graduation from USC film. Congrats, Mike! (You can see the award-winning film he produced here and here.) In between graduating and managing our entire family, he chose some fantastic tables to share with us while we were there. Throughout my four day trip, we dined high (Geoffrey's) and low (In & Out). Here are my favorites:

Dusty's

http://www.dustysbistro.com/

3200 W. Sunset Boulevard

Los Angeles, CA 90026
(323) 906-1018

We enjoyed a fantastic brunch here one morning. Don't let the name or the Mickey Rourke posters on the wall deter you from their fabulous and extensive menu. The generous portions and the paper-placemat-menu make this place an instant favorite. I enjoyed a croque madame for brunch - this giant, ham-and-cheese-filled sandwich arrived to me with an abundance of fresh organic greens. I loved it! I'm not one to advocate dieting - so I figure that if you eat a giant sandwich with ham and cheese and bechamel, you should eat a salad of equal size to balance things out. Dusty's agrees with this. Go, bring your friends, and spend a morning in what will be your new favorite place.

The Alcove

http://www.alcovecafe.com/
1929 Hillhurst Avenue

Los Angeles, CA 90027

(323) 414-0100

Another wonderful spot for brunch, this organic coffee and tea house doubles as a gourmet wine and cheese shop. Hand-painted tables await you and your friends on a sunny brick patio in front of the cafe. You pay before you eat (and order at the counter inside), but efficient waiters and waitresses will bring you your omelettes and crepes and take your plates away when you're done, making this an ideal spot to either dine and dash, or hang out for hours without having waiters trying to shoo you out the gate. I ordered an omelette with onions and swiss cheese - you can get nearly any combination of fillers your heart desires. My omelette came with two hefty slices of freshly baked wheat toast. And, if you've got a sweet tooth, you won't believe their crepes! Smartly presented folding in quarters on a long slim plate, these crepes were more than an eyeful. Filled with nutella, banana reduction, and mixed berries, everyone was eager for a forkful! Everyone at our table enjoyed their house mimosas - each comes with a personal split of bubbly with a pitcher of fresh-squeezed orange juice. An elegant yet relaxed way to begin any day!

Geoffrey's

http://www.geoffreysmalibu.com/

27400 Pacific Coast Highway

Malibu, CA 90265

(310) 457-1519

The perfect place to spend an evening dining out. Geoffrey's is situated atop a cliff, overlooking the Pacific. You're sure to catch glimpses of the rising moon, and maybe, if you're lucky, a couple of stars. (How apropos - we saw an actor who was in the originial 90210.) We started out with a panoply of appetizers, including their deliciously gooey baked brie. For dinner, I moved on to the most wonderful seared scallops I have ever had the pleasure of tasting. Each of the five day boat scallops was perfectly golden brown on each side - served with a rich, salty fois gras risotto and a bright pomegranite reduction. Sadly, (and probably because I was so late in getting there!) they had run out of the kobe beef filets that night, but judging from the high quality of the rest of their menu, I'm sure it would be delicious. The atmosphere at Geoffrey's was full of rich laughter, the open fire pits around the seating area made the whole experience warm and wonderful. I can't wait to go back.

La Valencia Hotel

http://www.lavalencia.com/

1132 Prospect Street

La Jolla, CA 92037

A road trip to visit my favorite friends from Rome brought us to San Diego. Though I didn't enjoy any meals or stays at this picturesque spot, it was the perfect place for a mid-afternoon pick-me-up at La Jolla beach. Located on busy Prospect street, and overlooking the extra blue Pacific, you can't go wrong ordering a coffee, a beer, or a cocktail on their patio. Thanks for showing it to me, VT!

Lastly, but most definitely not least, my beloved:

In-n-Out Burger

http://www.in-n-out.com/

No road trip in California would be complete without a stop to In-n-Out. My favorite thing is a grilled cheese, animal style, with animal style fries to split. I could (and shh, have) eaten this for breakfast, lunch, and dinner. Ben's favorite is a double double, of course. The best part, aside from the prices, is that everything is made in a spotless kitchen, right in front of you, when you order it. Nothing frozen. Amazing. Delicious!

rave: ben's chili bowl

Nationals Stadium opened on the last day in March of this year. We trotted out to some sweet seats last Friday night to watch the Marlins play the Nationals. The highlight of the game wasn't the baseball (read: at least 20 fly balls were hit)...it was the ball game food. Out at RFK stadium, the best food you could get was at a place called the "District of Chicken" -- so, you could pay $7 for a few chicken strips. Meanwhile, the entire stadium reeked of fried chicken. Hmm...

Though the new Nats stadium hasn't yet developed its own smell, they have added a Washington, D.C. late-night staple: Ben's Chili Bowl. Full disclosure: I didn't visit the real/original BCB until AFTER I had eaten it at the Nats Stadium. Moving on, there are about 4 things on the menu at Ben's:

• Chili Cheese Half Smoke
  
• Chili Cheese Burger
  
• Chili Cheese Fries
  
• Vegetarian Chili
  

I've tried three out of four of these (shame, shame...) and my parter in crime, Ben, finally tried the Chili Cheese Burger last Friday at the game. Though he woke up the next day with a burning sensation in his stomach, he seemed to really enjoy it while he was eating it. 

I tried to behave, and ordered a bowl of Veggie Chili at the game, instead of you know, cheese fries and a hot dog. I ate the Veggie Chili in about 1 minute, shrugged, and moved on to eating a half an order of Ben's chili cheese fries. The Veggie Chili wasn't very warm (maybe just my bowl?), so that made it sort of unappetizing...and it was a little too sweet for my palette. Meh. I guess ordering the Veggie Chili at Ben's is like going to a nice steakhouse, and ordering a salad. Not really worth the trip, you know? 

Next time you're in DC, at the baseball game or at the original location - try out Ben's Chili Bowl. To get the full effect, skip the burger -- order some chili cheese fries and a half smoke. And don't forget the Pepto Bismol. 

southern comfort

Do you ever just want to curl up after a long, rainy day, with some meatloaf and your own personal vat of mac & cheese, and watch three hours of network TV? No? ...I am shamleless. Nonetheless - these recipes (adapted from the latest and greatest addition to the Food Network Family - the Neelys!) are sure to satisfy you on a glum day. Sometimes comfort food is the only cure...

BBQ Turkey Meatloaf

Serves: 4, at least

Prep time: 15 minutes

Cook time: 1 hour

You'll need:

• 1.3 lbs. lean ground turkey


• 1 C. chopped red onion


• 1 red bell pepper, chopped


• 1 T. olive oil


• 3 T. soy sauce
  1 T. worcestershire sauce


• 1 egg


• 1 C. bread crumbs


• 1 1/2 C. BBQ sauce


• 1 t. paprika


• 1 t. Old Bay Seasoning
  

1) Chop the onion and bell pepper. Add to skillet with 1 T. olive oil, and sautee until tender and starting to brown.

2) Combine the turkey with the egg, bread crumbs, 1 C. BBQ sauce, Old Bay, paprika, soy sauce, and worcestershire sauce.

3) When the peppers and onions have cooked, combine them with the meat mixture.

4) Bake in a 350 oven for 30 minutes, then top with remaning 1/2 C. BBQ sauce, and return to oven for another 20-30 minutes.

Classic Mac & Cheese

Serves: 4

Prep time: 15 minutes

Cook time: 30 minutes

You'll need:

• 2 C. dry elbow pasta


• 3 T. salt (to cook pasta in)


• 2 C. whole milk


• 2 T. butter


• 1.5 T flour


• 1 t. dry mustard


• 1/2 t. cayenne pepper


• 2 C. cheese, shredded (your favorite kind)


• 1/2 C. breadcrumbs or crushed chips or crushed crackers (topping, the best part)


• Paprika (for garnish)


• 4 oven-safe, individual-sized bowls

1) Boil water for pasta. Salt the water with 3 T. salt. When you drop in the pasta, begin to make the roux...

2) Melt butter in small saucepan. Whisk in flour, dry mustard, and cayenne pepper. Gradually add the 2 C. milk, whisking well so there are no lumps. Gradually add the cheese, whisking well, and reserving about 1/4 C. of the cheese to put directly on top of the macaroni.

3) Drain your macaroni when it has cooked, and combine with the cheese sauce. Stir for 1 minute, until completely combined. Taste, and adjust seasonings as necessary (salt, pepper, etc).

4) Ladle the macaroni and cheese into 4 individual oven-safe bowls. Top with remaining shredded cheese, and crumb topping.

5) Bake at 350 for 30 minutes, then sprinkle paprika over the top just before serving.

And, finally, something green:

Garlicky Lemony Beans

Serves: 4

Prep time: 15 minutes

Cook time: 5 minutes

You'll need:

A bag full of fresh green beans

1 lemon

2 cloves of garlic, chopped

1 T. olive oil

Salt

Pepper

1) Trim the ends from the green beans, then blanche them briefly in a pot of boiling water. (2 minutes).

2) Drain the green beans, and add 1 T. olive oil to bottom of pan. Over medium heat, add the garlic, and then add the green beans back in.

3) Add the juice of one lemon, as well as the zest from 1 lemon, to the bean pot. Stir well.

4) Turn off heat, and salt and pepper the beans.

Enjoy with a hearty dose of 30 Rock, Lost, and The Office. :o)

rave: coffee mate

It started in the summer of 2003. The first summer I lived in my brother and sister-in-law's guest bedroom during my first internship in DC. The summer after my freshman year of college, the year I became a coffee-drinker. I've tried to quit, but can't. Instead, I've brought others down to my level.

This morning, I made coffee as usual. Unfortunately, Ben beat me to the punch and used the last few drops of coffee mate for his own travel mug. This is not the first time I have come face-to-face with my addiction. I angrily poured my coffee, black, into some travel cups, and added a few ice cubes so that when the time came to actually drink my coffee--I didn't have to taste it. I could just swallow it really fast. Normally (i.e. days that we have Coffee Mate), I bring my mug full of sweet, creamy, caffeinated goodness into work and savor it for the first couple hours. So, you will understand when I say that I had a rough morning today.

Are you, too, addicted to this stuff? Lord knows it's made of plastic and sugar and diabetes, and yeah, it's really bad for you, but I really can't quit. Here's the conversation we had, once we both got to work today:

ktringe (10:01:05 AM): how's your coffee, meany?
BenK (10:46:03 AM): its good
BenK (10:46:10 AM): I'm not mean
BenK (10:46:18 AM): I thought you poured yours already
ktringe (10:46:42 AM): no you didn't
ktringe (10:46:50 AM): how many cups were brewed?
ktringe (10:46:52 AM): 12.
ktringe (10:47:00 AM): how full was it when you poured yours?
ktringe (10:47:03 AM): 12 cups full.
ktringe (10:47:19 AM): oh well.
BenK(10:48:20 AM): no it wasnt
BenK (10:48:26 AM): it was less than that
BenK (10:48:33 AM): I get more tonight
BenK(10:48:37 AM): grump
ktringe (10:48:52 AM): you would be too!
BenK(10:48:57 AM): no
BenK (10:49:03 AM): I've dealt with it before
BenK (10:49:12 AM): I just use lots of sugar
ktringe (10:51:01 AM): i admit i have a problem.
BenK (10:51:54 AM): you are addicted
ktringe (10:52:09 AM): i acknowledge that
ktringe (10:52:13 AM): so are you
BenK (10:52:45 AM): no I'm not
BenK (10:52:53 AM): I can quit whenever I want
BenK (10:53:01 AM): and just do it on the weekends

Sigh...resistence is futile.

grill marks

Lighten up! Summer's here. Here's a great, quick menu for any night of the week - perfect for company, too!

Herbed Lime Chicken

Serves: 2

Prep time: 15 minutes

Cook time: 10 minutes

You'll need:

• 1 bunch fresh cilantro
• 1/4 C. fresh mint leaves
• 1/4 C. fresh basil leaves
• 5 cloves garlic
• 2 limes
• 1 T. salt
• 2 T. olive oil
• 1 lb. thin sliced chicken breast

1) Juice the limes, and add 1 T. salt. Mix well.

2) Place chicken in lime and salt marinade for ten minutes.

3) Peel the garlic cloves, then combine them in a food processor with the mint, cilantro, basil, and olive oil. Pulse until mixture is paste-like.

4) Drain the lime marinade from the chicken, and slather on both sides with the herb paste.

5) Grill on med-high heat for 4 minutes per side, or until done.

Marinated Zucchini & Summer Squash

Prep time: 15 minutes

Cook time: 12-15 minutes

You'll need:

• 2 yellow summer squash
• 2 green zucchini
• 1/4 C. white wine vinegar
• Juice from 1 lemon
• 5 fresh thyme sprigs
• 2 cloves garlic, well minced
• 3 T. olive oil
• 1 t. salt
• 1/4 c. shredded parmesan (for garnish)

1) To prepare the squash and the zucchini, first wash well, then slice on a diagonal: "/ /"

2) Whisk together the vinegar, the lemon juice, minced garlic cloves, olive oil, salt, and thyme.

3) Pour the marinade over the cut squash and zucchini, let marinate for at least 10 minutes, up to an hour.

4) Grill the squash and zucchini on a med-high heat for 4-5 minutes per side, or until nice dark grill marks appear.

5) To serve: Arrange the zucchini and squash in an alternating pattern (i.e. green, yellow, green, yellow, etc.). Sprinkle parmesan over the top, and enjoy!

These two things were so light, and so tasty. They paired very well with:

Rice Pilaf

Salty Dog Cocktail

Recipe for Salty Dog: 1 part vodka, 2 parts grapefruit juice, ice, and a salted rim. Add twist of lime, and you're set!

sushi taro

Sushi Taro
1503 17th Street, NW (Corner of P Street).
Washington, D.C. 20036
(202) 462-8999
http://www.sushitaro.com/

Until last night, I hadn't enjoyed sushi in Washington, D.C. Every time a craving struck, I'd look on Google and read reviews of local favorites. The reviews were underwhelming at best... You know how it is - you don't want to end up at the wrong sushi spot! Happily, Ben got a tip from an insider to head to Sushi Taro, which is located above (yep) the CVS at the corner of 17th and P.

A small and unassuming door leads you up above the Pharmacy into a narrow and crowded stairwell with many other hungry Washingtonians. Reservations are hard to come by, so don't show up with a large group without being prepared to wait an hour. Also - they don't have a bar to use while you wait, but there are plenty around the corner and the host seemed accomodating if your party wanted to leave and come back.

Fish arrives on Sunday, so Monday is the best day to go. Rumor has it, Sushi Taro operates as the fish supplier for sushi restaurants around the city, but they keep the best cuts for themselves. I can say that while this spot was no Nobu, it certainly seemed reliable, prices were great, and the food was delicious.

Sushi Taro offers several different kinds of seating: at the bar (the best place, in my opinion), on the floor "Japanese style," and at a table. We were lucky enough to nab a spot at the bar (dinner AND a show!). Their list of menu items was impressive - and they do occasionally carry the elusive blue fin tuna as part of their specials (they were out last night). We took part in a wide variety of delectables, starting out with their rich miso soup and their smooth, round hot sake. Below is a list of what we had, and a makeshift rating system...

In sum:
**** = Great, don't miss it!
*** = Very good.
** = Good, but forgettable...
* = Skip it.

We had:
Crab nigiri - $7: ****
Medium fatty tuna nigiri - $6.75: **
Spicy tuna rolls - $5: ****
Tuna nigiri - $4.50: ***
Toro nigiri - m.p.: **
Eel & cucumber roll - $5.50: ***
Shrimp tempura roll - $5.50: **
Bonito sashimi - $12/5 pc.: **
Yellowtail sashimi - $12/ 5 pc.: ****
House Hot Sake - $7/large: ****
Miso soup - $1.75: ****
Edamame - $4: *

To sum up, don't miss the yellowtail sashimi, crab nigiri, the spicy tuna rolls, the hot sake, and be sure to treat yourself at the beginning with a piping hot bowl of their delicious miso soup. Enjoy this great spot as much as possible!

eggplant arrabiata

Want something healthy, spicy, delicious, and super satisfying for dinner? Try this! It's a great, healthful alternative to two of my favorite things: penne al'arrabiata, and eggplant parmesan.


Eggplant Arrabiata
Serves: 2
Prep time: 10 minutes
Cook time: 30 minutes

You'll need:

1 large eggplant
4 cloves of garlic
32 oz. can crushed tomatoes
3 T. olive oil
Salt & Pepper
Crushed red pepper flakes
Parmesan
Fresh Basil

1) Pre-heat your oven to 400 degrees.

2) Cut the eggplant into 1/2 inch slices. Then, cut the slices in half (so it looks like a half-moon).

3) Lay the eggplant slices in a single layer on a baking sheet. Liberally season one side with salt and pepper, flip, and season the other side.

HEALTHY TIP: Measure your olive oil using a measuring spoon! At 120 calories per tablespoon (even if it is the "good" kind of fat...) it's good to be careful.

4) Using 1 T. olive oil, carefully drizzle a few drops over each piece of eggplant. Don't worry about getting them completely covered - eggplant is like a sponge. Turn your eggplant over, and drizzle another 1 T. olive oil on the other side.

5) Bake your eggplant at 400 degrees for 25 minutes, turning once. (You may wish to lightly broil your eggplant at the very end, I recommend a low broil at 3 minutes per side to get them golden brown.)

6) Measure 1 T. olive oil into the bottom of a saucepan. Turn on low heat.

7) Peel, and finely chop garlic. Drop into the hot oil, taking care not to burn the garlic.

8) When the garlic turns "blonde" (the stage before browned), add 1 t. crushed red pepper flakes. Stir carefully for about 1 minute over low heat.

9) Add your can of crushed tomatoes, and salt to taste (Usually, I use 2 t., sometimes more). Stir, then cover and let simmer until your eggplant are browned.

10) Using your vegetable peeler, "peel" your parmesan cheese block, creating nice long ribbons.

11) Roughly chop a few basil leaves.

12) When your eggplant is browned, you're ready to eat. To plate: Pour a ladle full of sauce on a plate. Top with eggplant. Ladle more sauce over the top, then top with parmesan ribbons and chopped red basil.

This is really a winner - and so affordable! I think I made this whole meal for about $8.

rant: sandra lee

Re: Sandra Lee, host of "Semi-Homemade" on the Food Network
http://search.foodnetwork.com/food/recipe/sandra+lee/search.do?searchString=sandra+lee&site=food&searchType=Recipe

Anthony Bourdain, on Sandra Lee: "Pure evil. This frightening Hell Spawn of Kathie Lee and Betty Crocker seems on a mission to kill her fans, one meal at a time."

Hard to disagree with him. I get it. There are a lot of women (and men!) in America who would just as soon not do much work and really impress their friends with what they cook. That is something that appeals to me immensely. Sandra Lee purports to embody this ideal - in so doing, she becomes a complete abomination of carefree cooking and effortless entertaining. You want effortless entertaining? Open a box of crackers, a package of cheddar, slice an apple, and pour a bottle of your favorite wine. Sandra lee would have you pouring seasoning packets, going to your craft store to arrange your "tablescape" (the word alone makes me twitchy), mixing crafty "cocktails" (I don't know anyone who would touch one of these potent potions with a ten foot pole, but that's another post altogether).

As I write this, her voice is blaring over my left shoulder in a saccharine voice saying, "Welcome back, today is all about really cute cakes that are super simple." You've all been in a situation where you're at dinner, or an event, or even at the bar and there's that one person who just doesn't shut up about how great they are? That's her. Sticking a blue maraschino cherry on top of a cupcake on top of a cake? It's frustrating to me that she is still able to maintain her half-hour spot on the Food Network every day. Admittedly, The Food Network exists because of, and is patronized primarily by, people who have too much time on their hands-but shouldn't those people be treated to watching someone who loves what they do, and who they do it for?

For me - loving food starts with loving people. I'm not convinced she loves either.

...There, I said it.

baked ziti

Is it cold where you are? Do you want to curl up in front of the fireplace with a glass of wine and a good movie? Try this gut-buster...What it lacks in healthfulness, it makes up in heart and soul. Yum.

Baked Ziti with Sausage and Tomato Cream Sauce
Prep time: 20 minutes
Bake time: 30-45 minutes
Serves: At least 8

You'll need:

• 4 links spicy Italian Sausage
• 1 lb. Ziti or Rigatoni (I prefer Rigatoni)
• 1 large can crushed tomatoes
• 1 small container part-skim Ricotta cheese
• 1 large onion
• 3 cloves garlic
• 1 lb. mozzarella/provolone shredded cheese blend
• Salt & Pepper

1) Sautee the sausages until browned in a skillet. While the sausage is browning, put a large pot of salted water on to boil, and slice the onion and garlic.

2) When the sausage is done, drain the fat from the pan, but don't clean it. Add the garlic and sliced onion to the same pan, and cook until caramelized, or for about 15 minutes. (You may need to add a touch (1 t.) of olive oil if the onions are sticking to the bottom of the pan or burning before they are caramelized).

3) When the water is boiling, add the pasta and cook until al dente. While the pasta is boiling, slice the browned sausages into 1/4 inch slices, and add to the onions and garlic. Continue to cook over medium heat.

4) Combine the ricotta cheese and the crushed tomatoes. Add 1 T. salt.

5) Drain the pasta, and combine with the ricotta tomato sauce, and the sausage and onions. Stir well until all ingredients are evenly incorporated.

6) Put this mixture in a 9x13 baking pan, and top with your desired amount of mozzarella/provolone. You can use the whole pound, if you're into that.

7.) Bake, covered, in a 350 oven for 15 minutes. For the last 15 minutes, uncover, and continue to bake at 350.

Enjoy with:

• A glass of wine
• A big appetite

lettuce wraps

Looking for something quick and healthy? You'll love these tasty lettuce wraps...

Lettuce Wraps with Beef
Prep time: 5 minutes
Cook time: 25 minutes
Serves: 4

You'll need:

• 1 to 1.5 lb. super lean ground beef


• 1 head Boston Bibb lettuce


• 1 onion


• 2 cloves garlic


• 1 T. olive oil


• 1/2 C. hoisin sauce


• 1 T. ground ginger


• 2 T. soy sauce


• 1 T. chili paste (if desired)


• 2 T. rice wine vinegar
  
• 1 bunch green spring onions (chopped and added to the beef at the last minute before serving)

1) Chop the onion into a fine dice. Grate the garlic, or crush it, or chop it. Sautee the chopped onion and garlic in a large skillet with 1 T. olive oil. Sautee until carmelized, or about 15 minutes, stirring frequently.

2) Add the ground beef to the onions, and sautee until browned, about 10 minutes.

3.) Carefully wash, dry, and separate the Bibb lettuce leaves.

4.) Add the hoisin sauce, the ground ginger, the soy sauce, the chili paste, and the rice wine vinegar to the beef and onion mixture. Stir, and let the sauce reduce for about 5 minutes. Chop the spring onion, and add it to the beef mixture at the last minute.

5.) Spoon the beef mixture into a lettuce leaf, roll it up, and enjoy!

You may like this with:

• White Rice


• Vegetable Dumplings


• A dry sake


• Your favorite people

Enjoy!

filomena

Filomena
www.filomena.com
1063 Wisconsin Ave NW
Washington, DC 20007
(202) 337-2782

Love was all around last month, which brought me back to Filomena twice in the same month. I am smitten. When I saw the Rubensian "Pasta Mammas" hand-crafting little doughy bits at the top of the stairs ... it was love, at first bite.

Everything is perfection. Not in a really elegant way, but in a really handmade-with-love way. It reminded me of my grandother's dining room - with kitsch and all. It's a truly hospitable place - they don't serve you bottles of wine, de-corked in front of you - instead they serve accessible caraffes of delicious chianti, merlot, what have you. Portions are gargantuan, and meant to be shared.

I really cannot say enough good things about this place - so I'll talk about what I've eaten:

Arancini
Just like in Rome. Fried risotto balls with some sausage and cheese inside? Yes, please!

Antipasto Misto
Paper-thin prosciutto, hand-cured olives, roasted red peppers, and generous chunks of parmigianno and gorgonzola. These flavors transport me right back to Italy.

Insalata di Lattuga
Buttery bibb lettuce and tart endive with the wonderful salt-brined olives and a creamy lemon vinaigrette...Could be a meal in itself, if you wanted...but you'll want more.

For entrees...
Gnocchi alla Mamma
Handmade potato dumplings in a homemade meat sauce...Too good to be true? Not at Filomena!

Cavatelli
Creamy sauce, creamy dumplings. Not for the faint of stomach!

Penne con Salsicce
Homemade sausage with plenty of fennel, and penne cooked al dente.

Somehow I have been able to resist dessert at Filomena both times I went, in spite of their persuasive cheesecakes near the entrance. But it's not over yet - they'll give you a gratis digstif - either a buttery amaretto or a more assertive sambuca con mosca. Con mosca means "with the fly," and it refers to three coffee beans that float on top...one for health, one for luck, and one for love...

Cin cin...

chicken marsala

The aromas coming from this dish will keep you coming back time and time again. It's simple, it's healthy, and most importantly, it looks, tastes, and smells divine. Traditional chicken marsala uses more of a gravy-like sauce. This recipe has a thinner, healthier sauce that does not lack one ounce in flavor. One serving is about 350 calories! Hooray!

Chicken Marsala
Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes

You'll need:

• 4 chicken breasts
• 4 portobello mushroom caps
• 1 onion
• 1 T. thyme
• 1 C. dry red wine (Chianti, Merlot work well!)
• 1/4 C. brown sugar
• 1 C. chicken stock
• Salt & Pepper
• Olive Oil

1) Clean the portobello mushroom caps, brush either side with olive oil, and set aside.

2) Season each side of the chicken breasts with salt and pepper, and put them in a skillet with 2 T. olive oil. Let them cook for 3-4 minutes, undisturbed, on either side. (They won't be finished cooking in this step - you'll finish them later though!) When they are finished cooking, set them aside on a plate...

3) Chop the onion into a fine dice. Sautee the onion with 2 T. olive oil in a large skillet or a pot. (You will eventually combine the chicken breasts with the onion, so you will want the skillet to be able to fit all of it.)

4) Add the brown sugar to the onions, and stir until it dissolves.

5) Combine the red wine, the chicken stock with the onions and the brown sugar. Let it simmer on low heat for about 5 minutes, until it reduces slightly.

6) Measure 1 T. dried thyme into your palms. Using your hands, rub the thyme to release its aromas, then put it into the pan with the onions and wine and chicken stock. Stir to combine. This is a good time to taste the sauce and adjust the salt to your liking.

7) Add the chicken breasts to the sauce, and cover. Cook for at least 10 minutes, and up to 30 (covered).

8) While the chicken finishes cooking in the sauce, retrieve the portobello mushroom caps that have been brushed with olive oil. Use your broiler to cook these for 5 minutes per side, until the mushrooms are tender.

9) When you are ready to serve, place a mushroom cap, ribs up, on a plate. Place a chicken breast on top of that, and spoon the onions and sauce over that. Enjoy!

You might like to serve this with:

• Roasted Cauliflower
• Cous Cous
• The rest of the red wine

serious supper

I'm back! I've been busy studying and filling out applications...but I'm back, just in time for spring.

We had some friends over last night to watch the Texas, Ohio, Rhode Island, Vermont primaries...and we made a killer dinner in the meantime. It was a delightful departure from a savory steak sauce - and the best part - it's easy!

Filets Mignon with Goat Cheese and Balsamic Reduction
Serves: 4
Prep time: 25 minutes
Cook time: 10 minutes

You'll need:

• 4 filets mignon, 6 oz. or so apiece (about an inch thick)
• 3 oz. goat cheese
• 1 1/2 C. balsamic vinegar
• 3 T. sugar
• 2 T. butter (to rub the steaks with)
• Salt & Pepper

1.) Combine balsamic vinegar and sugar in a small saucepan over medium heat. Simmer uncovered for 15-20 minutes, until the vinegar has reduced to 1/2 C. or less.

2) Rub the steaks with butter on either side, and season with salt and pepper.

3) Broil the steaks for 3 minutes per side (medium rare) or 5 minutes per side (medium well).

4) Top the steaks with crumbled goat cheese, and put them back under the broiler for another 1-2 minutes until the cheese just begins to brown.

5) Serve the goat-cheese topped steaks with a healthy drizzle of the balsamic reduction on top.

Try this with:
Garlicky green beans sauteed with balsamic vinegar
Roasted potatoes with garlic and rosemary
Simple greens with dijon vinaigrette
Your favorite red wine
Your favorite people

Buon appetit! XO

simple chicken piccata

Good enough for company, easy enough for anytime.

Chicken Piccata
Serves: 6
Prep time: 20 minutes
Cook time: 45 minutes

You'll need:

• 2 lemons


• 2-3 T. capers


• 6 boneless, skinless chicken breasts


• 1/4 C. flour


• 1 C. chicken boullion


• 1 C. white wine


• 1 clove garlic, crushed


• 3 T. butter


• 2 T. olive oil


• Salt & Pepper

1. Preheat oven to 350 degrees.

2. Liberally season each side of the chicken breast with salt and pepper.

3. Dredge chicken in flour, and shake off excess.

4. In a large frying pan, heat the 2 T. olive oil. In batches, sautee each chicken breast for 2-3 minutes per side. When you put the chicken in, let it cook for 2 minutes--undisturbed--on both sides. (You won't need to cook these through, they'll finish in the oven. Important part is to get a nice brown crust on the outside of the chicken.)

5. When chicken has browned, transfer to a 9 x 13 baking dish.

6. In the same pan that you fried the chicken, crush 1 large or 2 small cloves of garlic. Careful not to burn these - cook until fragrant, or about 10 seconds.

7. Next, pour 1 C. white wine into the bottom, and stir with a wooden spoon, scraping any drippings that may be there from frying the chicken, and incorporate the garlic. Let the wine bubble and reduce for 10 minutes.

8. Meanwhile, take the juice from one lemon, and set it aside. Slice the 2nd lemon into 12 thin slices. Remove seeds from the slices, and set aside.

9. Add the chicken boullion/broth to the wine sauce mixture, and let it heat through. Add the lemon juice, and let the flavors simmer for an additional five minutes.

10. While the sauce is cooking, top each browned piece of chicken with two slices of lemon.

11. Turn off the heat, and stir in the capers, and the 3 T. butter. Spoon the sauce carefully over each piece of chicken. (It will eventually collect in the bottom of the pan, which is perfect.)

12. Cover your baking dish with tin foil, and bake at 350 degrees for 40 minutes. Your chicken will come out moist and tender and wonderful.

Enjoy with some Sauvignon Blanc, white risotto, and a salad with dijon vinegarette!

classic stuffing

Stuffing, the much-overlooked, oft-overdone Thanksgiving staple...Taken out of the turkey, this is a great addition for every table.

Here's a great recipe for a classic:

Classic Stuffing
Serves: 4
Prep time: 20 minutes
Cook time: 45 minutes

You'll need:

• 1 baguette
• 1 onion, diced
• 4 ribs celery, diced
• 2 cloves garlic, crushed
• 6 T. butter
• 2 C. chicken broth (made from boullion)
• 1 T. dried sage
• 1 T. dried thyme
• 1 T. black pepper

1. Preheat the oven to 350 degrees.

2. Cut or tear bread into 1-inch (or smaller) pieces. Put in a pan in the oven, and toast until just beginning to brown - about 10-15 minutes. (They should be almost as hard as croutons when you take them out).

3. In a large pot, melt 2 T. butter. Add crushed garlic, diced onions and diced celery, and sautee for 10 minutes, or until soft and beginning to brown. Stir in thyme, sage, and black pepper.

4. Dissolve two boullion cubes in 2 C. hot water.

5. In the large pot, add the remaining 4 T. butter. When the bread is done toasting, add the bread cubes to the pot, and stir well to incorporate with onions, celery, herbs, and butter. Stir constantly, so as not to burn the bread cubes.

6. Slowly add the boullion, and stir gently to incorporate. If you overmix the bread and onions/butter/boullion, you'll end up with bread pudding. Careful!

7. Transfer the mixture into an oven-safe baking dish, and bake at 350 degrees for 45 minutes. Enjoy with some gravy or cranberry sauce on turkey day!

warm spiced apples a la mode

This is a real gem of a recipe, and totally perfect for fall. It smells and tastes like all the best parts of apple pie, but no fuss. As a bonus, you might have everything you need in your kitchen already!

Warm Spiced Apples a la Mode
Prep time: 10 minutes
Cook time: 6 minutes
Serves: 4

You'll need:

• 4 apples
• 1 T. cinnamon
• 1 t. nutmeg
• 1 pinch salt
• 1/2 C. light brown sugar
• Juice from 1/2 small lemon
• 3 T. butter
• 3 T. dark rum
• Pint of Ice Cream (dulce de leche, creme brulee, or a good vanilla bean)

1) Juice 1/2 lemon into a bowl, and combine with sugar, salt, nutmeg, and cinnamon.

2) Core the apples, and cut them into bite-sized pieces. Toss well in sugar mixture. (You can peel the apples, but I didn't, and they turned out great!)

3) Melt the butter in a skillet over medium-high heat, and add the apples.

4) Cook the apples for 5-6 minutes, until soft, then carefully add the rum.

5) Cook 1 more minute, stirring constantly. Turn off heat, and let the apples cool for 10 minutes.

6) Scoop ice cream into 4 bowls, and top with the warm spiced apples. If you like, add some crumbled granola.

Enjoy with company or alone, and be sure to take all the credit for this brilliant, delicious, and simple dessert.

soup season

We covered the ubiquitous kitchen staple, broccoli cheddar soup, in the last post. Let's move on to a new hearty fall vegetable...cauliflower!

Cauliflower Soup
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 6

You'll need:

2 T. butter
2 T. olive oil
1 lg. head cauliflower
1 lg. onion
2 cloves garlic
3 C. chicken stock
1 C. whole milk
+/- 1/2 C. shredded parmesan cheese
Salt and pepper
Blender

1) Chop the cauliflower (including stem, but not grean leaves) into bite-sized pieces. Set aside.

2) Slice the onion, and smash the garlic.

3) In a large soup pot, melt the butter over medium heat and combine with 2 T. olive oil. Add the onions and the garlic, cover, and let them "sweat" - until they are translucent, but not browned. (~5-6 minutes).

4) Add the chopped cauliflower to the soup pot. Then add all three cups of chicken stock. Stir, then cover and let cook over medium-high heat for 15-20 minutes, until the cauliflower is soft and falling apart.

5) When the cauliflower is very soft, turn the heat off, and let the mixture cool for 5-10 minutes. Then, put the cauliflower mixture in the blender** in batches, and blend over low speed until smooth.
**When putting hot liquids in a blender, be very careful. Make sure the blender is no more than half-full, and if possible, leave one corner of the lid loose, and cover with a kitchen towel. If you don't the hot liquid will create a small combustion.

6) After the cauliflower, onions, garlic, and chicken stock have been blended together until they are smooth, put it back in a soup pot on low heat. Slowly stir in 1 C. whole milk, and gradually add the parmesan cheese.

7) Taste, and adjust salt and pepper, cheese, as you like. Enjoy with sourdough toasts, and a glass of a thick, chilly, chardonnay.

Buon appetit!

mmm mmm good

This soup isn't quite Campbell's! Don't get me wrong, I grew up on canned soup. It's getting cooler quickly, and it's getting darker earlier. Nothing can soothe away a long day like a big bowl of hearty soup. One of my favorites, broccoli cheddar soup, couldn't be easier.

Broccoli Cheddar Soup
Serves: 6
Prep time: 10 minutes
Cook time: 20 minutes
Special equipment: Blender

You'll need:

• 2 lbs. fresh broccoli crowns
• 3 C. chicken stock
• 4 C. 2% milk
• 3 T. butter
• 1/2 C. flour
• 16 oz. sharp cheddar, grated
• Salt & Pepper
• Small sour dough wheels (optional, for serving in a bread bowl).

1. Chop the broccoli crowns (I use the stemps and the florets) into bite-sized pieces.

2. Place the chopped broccoli pieces in a large pot, and cover with water.

3. Cover the pot with a lid, and place pot on high heat for 10 minutes until the broccoli has been par boiled (it will turn bright green).

4. Drain your broccoli in a strainer and run tap water over it to cool.

5. In the same large pot (now, broccoli-free), melt 3 T. butter. Whisk in 1/2 cup flour, gradually, to make a paste. Whisk in 1 C. milk, and make sure everything is blended smoothly. The roux will thicken your soup. Cover, and put over low heat.

6. Place 1/2 of the boiled and chopped broccoli into a blender. Add 2 C. Chicken stock, and blend on low until smooth. Pour into soup pot.

7. Place the other 1/2 of the boiled and chopped broccoli into the blender and add 2 C. milk. Blend until smooth, then add that into the soup pot.

8. Blend the broccoli mixtures well in the soup pot, and add the remaining milk and chicken stock. Add the shredded cheddar and stir constantly until melted.

9. Taste the soup, and season to your liking. I let my soup cook for a while longer (10 mins) to make sure everything is blended together, before serving it in a bread bowl.

Broccoli, Mmm mmm good.

zuni roll

Craving a taste from one of my favorite spots in Boston, Parish Cafe (known for their award-winning sandwich menu), I ventured out to create one of their masterpieces: the Zuni roll. It's embarassingly simple, but a great crowd pleaser and the perfect alternative to the club sandwich.


Zuni Roll
Prep time: 5 minutes
Cook time: 5 minutes
Special Equipment: Panini press, or two frying pans (one large, one small).


For each roll, you'll need:

• 1 Large flour tortilla


• Dill Havarti


• Smoked turkey breast (from the deli); +/- 5 slices per roll


• Bacon (2-3 slices per roll)

For the sauces (if desired):

• Smoky chipotle salad dressing


• (1/2 C.) Cranberry sauce (canned whole berries) + (1/2 C.) sour cream, blended well.

1. Cook the bacon to your desired level of done-ness, and set aside.

2. Slice the havarti cheese into 1/8 inch (thin) slices, and put them in a line down the center of the tortilla.

3. Place 4-5 slices of turkey on tortilla.

4. Place 2-3 strips of bacon, lengthwise, on the tortilla.

5. Roll it up!

6. If you have a panini press, place the roll seam-side-down on the press, close it, and wait until you hear a sizzle, or until there are brown grill marks on the tortilla (~5 minutes). If you do not have a panini press, use two frying pans as a "press" by placing the zuni roll in the larger of the two pans (bottom), place the smaller pan on top of the zuni roll, and weight it with a large can of soup or tomatoes. You will need to turn the roll to grill both sides.

7. When the roll is done, cut with a sharp diagonal line, and serve with either (or both!) chipotle dipping sauce or cranberry sauce (*I recommend the cranberry!)

Serve with french potato salad (Recipe in previous post: April 2007, "The French Do It"). Be sure to stop by Parish Cafe next time you're in Boston...and enjoy!

benny's mac

Watch out for this one - it's a real gut buster. It's mac-n-cheese, all grown up.

Benny's Mac
Serves: 6
Prep time: 25 minutes
Cook time: 30 minutes

You'll need:

• 1 lb. box "Gemelli" pasta
• 1/2 lb. thick-sliced bacon, chopped into pieces
• 4 oz. Gruyere cheese
• 4 oz. Havarti cheese
• 2 onions, sliced thinly
• 1/2 C. dry white wine
• 1 pt. milk
• 8 oz. chicken broth
• 2 T. butter
• 2 T. flour
• Pinch of nutmeg
• 1 T. dijon mustard
• Salt & Pepper

Preheat oven to 350 degrees.

Heat 1 T. olive oil in a skillet, and add chopped bacon. Fry until crispy. Remove bacon with a slotted spoon and drain on a paper towel. Do not discard grease.

Bring large pot of salted water to a boil. Add pasta when at a rolling boil, and cook for 12 minutes, or according to package directions.

Add sliced onions to bacon grease, and sautee. When they are beginning to brown, add 1 C. white wine, and reduce completely.

Grate equal amounts of gruyere and havarti, so you have 2 1/2 Cups.

Melt butter in saucepan over low heat, add flour, and whisk well to make a paste. Whisk in 1 C. milk, and 1 C. chicken broth. Add nutmeg, dijon, and salt and pepper to taste. Stir in a figure 8 motion, and let thicken for a few minutes. If too thick, add more chicken broth or milk.

Add 2 cups grated cheese, gradually, to roux. When completely incorporated, turn off heat.

Combine drained pasta, browned onions, and cheese sauce, in a large baking dish. Sprinkle remaining cheese over the top of the pasta and bake until top is bubbly and brown.

Serve with bacon on top. Enjoy with a long movie and the rest of the bottle of wine. Buon appetit!

butternut squash lasagna

Fall is in the air!

Butternut Squash Lasagna Rolls
Serves: 6
Prep time: 40 minutes
Cook time: 1 hour

You'll need:
12-16 lasagna noodles
1 pint whole milk
1 T. butter
2 T. flour
3/4 C. loosely packed basil
1 container fresh mozzarella
1 bag shredded mozzarella or provolone
1 - 2 lb. butternut squash
Pecorino cheese, grated
2 T. olive oil
1/2 C. water
Nutmeg
Salt & Pepper
Food proceessor or blender

1. The first thing you'll want to do is get started on peeling, seeding, and cubing your squash. You'll want to end up with 1-inch cubes.

2. Preheat your oven to 375 degrees.

3. Heat the olive oil in a large skillet, and add the butternut squash. Coat with olive oil, then pour in 1/2 C. water. Cover, and let simmer until the squash is soft (~20-30 minutes). Stir infrequently.

4. Next, heat a large pot with water to partially cook the lasagna noodles. (Cook each batch of 5 or 6 noodles for about 7 or 8 minutes...until they are pliable, but not quite cooked through). Lay them out on parchment paper to cool until they are ready to be rolled!

5. To make roux: In a saucepan over low heat, heat the butter until it is melted. Add the flour, and whisk until a paste forms. Slowly add the milk, while whisking, to ensure that everything is well-blended. Add 1/8 t. nutmeg to the roux. Grate pecorino into the roux for 30 seconds or so, and whisk well.

6. When the squash is soft, turn off the heat. Add salt and pepper to taste, then let cool for 5 minutes. I would recommend using a food processor for this next part, but if you need to use a blender instead then be sure to take the "cap" insert out of the lid and place a paper towel over instead. Hot substances in blenders are tricky, and the last thing you need is a squash explosion!

7. Add the squash to the blender/food processor, and blend until smooth. Taste, and adjust seasonings by adding additional salt and pepper to your liking. *You may also want to add 1 T of brown sugar, depending on your taste!

8. Remove the puree from the blender or food processor, and set aside to cool.

9. Go back to the roux, and taste to make sure everything is blended and seasoned to your liking. Add the roux and the basil leaves to a blender, and blend until smooth.

10. In a baking pan, add 1/2 the roux to the bottom of the pan, making sure it is spread evenly. Put a couple of handfuls of shredded cheese on top of that to make a bed for the pasta rolls.

11. Make the rolls one at a time -- spoon 1-2 T of sqash on one side of a lasagna noodle. Roll it up, from one end to the other. Place seam-side-down in lasagna pan. Repeat for as much squash mixture as you have!

12. When all your rolls are made, sprinkle another handful of shredded cheese over the top, then pour the remaning basil roux over that. Top by placing slices (or little balls) of fresh mozzarella over that.

13. Cover with tin foil and bake in a 375 degree oven for 30-40 minutes. Remove tin foil, and broil for 3-4 minutes until top is brown. Remove from oven and let sit for 10 minutes before serving.

Enjoy for fall!




Thanks, to Sarah, for this recipe!

runza

Runza, every Husker's staple, has not yet spread its wings to the right or left coast. Here's a recipe to tide you over until the next time you land at Eppley...

Runza
Makes: 6 Runzas
Prep time: 40 minutes
Bake time: 40 minutes
Cool time: 20 minutes

Clearly, this will take some time, but the end product is worth it. You'll need:

• 1 lb. extra lean ground beef
• 1/2 head cabbage, shredded
• 2 onions, finely sliced
• 1/2 C. Water
• 2 T. olive oil
• 1 roll Pillsbury prepared pizza dough (in the refrigerated section at the store)
• 12 Velveeta cheese slices
• Parchment paper
• 2 T. Garlic Salt
• 3 T. Pepper
• 3 T. Salt
• 3 T. butter
• Pastry brush

1. Preheat your oven to 375 degrees.

2. In a medium skillet, sautee the ground beef until brown (~10 minutes). Drain grease if needed.

3. In a large skillet, mix the shredded cabbage and the finely sliced onions, 1/2 C. water, the 2 T. olive oil, and sautee over medium heat until soft and beginning to brown (~20 minutes).

4. To the ground beef, add 1 T. garlic salt, 1 T. salt, and 2 T. ground black pepper. Mix well.

5. To the cabbage and onions, add 1 T. garlic salt, 1 T. salt, and 2 T. ground black pepper. Mix well, and don't forget to taste to see if the seasoning is right. Add more salt/pepper if necessary.

6. When the cabbage and onions are seasoned, soft, and starting to brown, add the ground beef, and stir to blend thoroughly. Add seasonings to taste. Let cool for 10 minutes.

7. On a floured surface (or on parchment paper, or a sil-pat), roll out the pillsbury dough, making sure it is an even thickness. N.B. Don't make the dough too thin. It should be about the right thickness when you take it out of the package.

8. Use a pizza cutter to cut the dough into six equal pieces, approximately 4 x 6 inches, unstretched.

Now for the important/tricky part: Runza Assembly...

9. Place a piece of parchment paper on your baking sheet. This is an important step! If you don't use parchment paper, your Runzas may come out soggy or burned on the bottom.

10. On a flat surface, take one of the cut pieces of dough, and lightly roll into a rectangle. (Picture using your rectangle in 1/3's...use the middle 1/3 to place your filling, and each 1/3 on the top and botton will help you close your Runza later).

11. Place one slice of Velveeta in the middle of the rectangle. You may have to fold your piece of cheese in half so it fits.

12. On top of the cheese, place 1 C. cabbage, onion, and beef filling. Take care that your filling does not spill onto the edges, it will be difficult to close your runza if it does.

13. Place another slice of cheese on top of the filling...then close the runza by folding the bottom 1/3 of your dough up and over the filling and cheese, then the other 1/3 of the dough on top of that. Seal the edges by pressing firmly but gently on the remaining open parts.

14. GENTLY lift your Runza onto the parchment paper, turning it over so that the seal is on the bottom. Repeat for remaining dough/filling.

15. After you have assembled all your Runzas, and before you put them into the oven, glaze the top of them with melted butter. The best way to do this is using a pastry brush. You may need to re-glaze them 20 minutes or so into the baking process.

16. Your Runzas are done when the tops are golden brown. Remove from oven and let them cool for 20 minutes, then enjoy!

Go Big Red!

eat it, everyday

On a recent cross country flight, I wandered into the airport's Hudson News store--for what else than however many magazines my $10 could buy. I ended up with a fine selection of cheap tricks: US Weekly for my gossip fix, Everyday with Rachel Ray for my foodie fix, and something else, I forget. In any case, after reading Everyday I was was particularly inspired by her sit-down dinner with Italian cooking legend Mario Batali, who gave her a gem of a recipe to work with. I tried it last night, and it's molto delicioso! Here it is:

Tuscan-style Cauliflower
Serves: 6
Prep time: 10 minutes
Cook time: 30-40 minutes

You'll need:

• 1 32-oz. can crushed tomatoes (Cento brand are my favorite)
• 1 large head fresh cauliflower
• 2 cloves garlic
• 1 yellow onion
• 1/2 C. chopped calamata olives
• 1/2 C. water
• 2 T. olive oil
• 2 T. butter
• Salt & Pepper
• 1 t. dried thyme

1. Cut the cauliflower into 1-1 1/2 inch florets. Rinse, and set aside.

2. Cut the onion in half, then slice it.

3. In a large pot, melt the butter and the olive oil together over low heat. Crush two cloves of garlic into the butter/oil, and stir until golden (blonde).

4. Add the onions, and sautee until translucent and starting to brown, or about 10 minutes.

5. Add the can of crushed tomatoes, some salt and pepper to taste. Heat through, about 2 minutes, then add the cauliflower florets. Stir to coat, the cover.

6. Let sit on M/L heat for about 10 minutes before stirring.

7. Add the 1/2 cup of water, and the chopped calamata olives, and stir to incorporate. Cover again, stirring occasionally, for another 30-40 minutes, or until cauliflower is tender to your liking. Top with grated parmesan, if you must!

This would be a fantastic complement to a nice roasted pork loin dish... and you should eat it, everyday!

for love & onions

"Life is like an onion.You peel it off one layer at a time; And sometimes you weep."
-Carl Sandburg

Seven Onion Soup & Parmesan Bread

Seven Onion Soup

Serves: 6
Prep time: 20 minutes (slicing)
Cook time: 40-45 minutes

You'll need:

• 4 strips of bacon
• 4 T. butter
• 2 Yellow Onions, sliced
• 1 Red Onion, sliced
• 1 White Onion, sliced
• 2 Leeks (white part only, be sure to rinse well after slicing)
• 6 Shallots, sliced
• 1 bunch spring onions, sliced
• Chives (for garnish)
• 1 box beef stock
• 1 beef boullion cube
• 1 Bay leaf
• 1 T. dried thyme
• 1 C. red wine
• 1/2 C. heavy cream
• 1/3 C. all purpose flour
• Salt & Pepper
• 1 T. balsamic vinegar

1. In a large pot over medium heat, sautee the bacon until crisp. Remove the bacon, but do not discard the grease.

2. Meanwhile, use a mandoline or a chef's knife to finely chop the red onion, the yellow onions, the white onion, the shallots, the leek, and the spring onions.

3. Melt the 4 T. butter with the bacon fat. Add the onions, the thyme, the bay leaf, and 1 T. salt, and 1 T. pepper. Sautee, stirring often, until translucent (~10 or 15 minutes).

4. When the onions are translucent, dust with 1/3 C. flour. Incorporate the flour into the onions, and let cook until golden (~3 minutes).

5. Add the beef stock, and bring to a boil. Add the boullion cube, the balsamic vinegar, and the wine. Salt & pepper to taste.

6. Lower the heat and simmer the soup for 40 minutes, stirring and tasting often. Right before you serve it, stir in 1/2 cup heavy cream so it is just heated through.

7. Garnish with crumbled bacon and chives, if you wish.

Parmesan bread
Serves: 6
Prep time: 10 minutes
Cook time: 10 minutes

You'll need:

• 1 fresh baguette
• 4 T. butter at room temperature
• 3 cloves garlic
• 2/3 C. grated parmesan cheese
• 2-3 sprigs of parsley, chopped

1. Preheat your oven to 350 degrees.

2. Cut the loaf of bread in half (the long way), and then each of those 'loaves' in half (to open them). You should have about 4 equally sized pieces of bread.

3. Use a garlic press to crush the peeled cloves of garlic into the room temperature butter. Use a spoon to stir them to incorporate.

4. Add 1/3 C. grated parmesan cheese into the butter.

5. Add the parsley into the butter. Stir until all ingredients are smoothly incorporated into the butter. Divide it into 4 equal parts, and spread 1 part on each of the 4 pieces of baguette.

6. Sprinkle the remaining parmesan on top of buttered bread, and bake at 350 degrees for 10-12 minutes until cheese and butter have melted, and tops are golden.

7. Enjoy with your soup and a nice, big glass of red wine!

little dumpling

Pan-Fried Vegetarian Dumplings
*The shortcut way...

Serves: 2 (16 pieces)
Prep time: 20 minutes
Cook time: 10 minutes

You'll need:

• Dumpling wrappers (available at your local grocery store, in the refrigerated section)
• Frozen mixed vegetables (~10-12 oz., Birdseye are good)
• Hot sauce (Rooster sauce is my favorite!)
• Soy Sauce
• 2 T. butter for sauteeing
• Glass of water
• A teaspoon

1) Thaw out & drain the mixed vegetables well.

2) Place vegetables in food processor, or chop well with a knife. (If you process these in a food processor, make sure NOT to over-process. You want the final product to have the consistency of diced onions, NOT mashed potatoes).

3) Place veggies in a bowl. Add 1 T. hot sauce, 1 T. soy sauce.

4) On an open work area, create an assembly line including one "work area" where you make the dumplings, and a place for the completed dumplings to rest until it's time to cook them. Be careful not to stack them, they are delicate when they are raw!

5) Take one sheet of dumpling wrapper. Wet your finger in the water bowl, and run it around all four edges of the square (does not matter if the middle of the wrapper gets wet, so long as the edges are.

6) Place a teaspoon of filling into the center of the wrapper. Be sure not to overfill the dumpling wrapper (even though it's tempting)!

7) Draw up two opposite corners of the wrapper, and press together to seal. Then seal the edges, taking care to press firmly on all edges. The water should seal the dumpling wrapper together. (Should be a triangle when you are done.)

8) Repeat for as many dumplings as you like! I recommend about 8 per person.

9) When you are ready to cook the dumplings, melt 1 T. of the butter over medium heat in a non-stick fry pan. (You should cook them in batches to avoid overcrowding, so you will use the rest of the butter in a later batch).

10) When the butter has melted, place the dumplings in the fry pan. Careful! These little guys cook quickly (about 1-2 minutes per side). Flip them once, and make sure they are golden on each side, then take them out to cool.

Serve with either sweet and sour sauce or ponzu sauce! Enjoy!

on a lighter note

Summer is here. Well, it's almost gone, but it's still here. And it's not too late to show off that hourglass figure! (HA!). Taking a break from my usual comfort food shenanigans, I've declared that this week is salad week. Mmm...check out these salad & side recipes for a totally tasty and satisfying experience (guilt-free!):

Goat cheese & Pear Salad, with Lemon Pepper Chicken
Prep time: 20 minutes
Serves: Two

You'll need:

• 3 oz. goat cheese
• 2 pears
• cherry tomatoes
• 1 carrot
• 1 8-oz. package spring greens
• 1 lb. chicken cutlets
• 4 T. lemon pepper seasoning (McCormack is great)
• 2 T. balsamic vinegar
• 2 T. dijon mustard
• 2 T. olive oil

1) Liberally season the chicken cutlets with the lemon pepper seasoning.

2) Sautee the cutlets in 2 T. olive oil until done (~15 minutes).

3) Meanwhile, whisk together the mustard, the balsamic vinegar, and the olive oil to make a vinaigrette.

4) Toss the spring greens with the vinaigrette. Arrange greens on a large plate.

5) Using a vegetable peeler, shave carrot on top of greens.

6) Slice your pear, and arrange on the outside of the plate.

7) Arrange tomatoes and chunks of goat cheese around the plate.

8) Top with chicken cutlets, and voila!


Broccoli Soup
Prep time: 15 minutes
Serves: Four

You'll need:

• 2 heads of broccoli
• 1 box chicken broth (Swanson's?)
• Salt, balsamic vinegar, cayenne, for seasoning.
• **If desired: Heavy cream.

1) Cut broccoli (including stems) into large chunks.

2) Bring water to a boil.

3) Boil the broccoli for 10 minutes, until tender and bright green.

4) Using a blender or a food processor, blend together the broccoli and the chicken broth for 1 minute until smooth.

5) Placing soup back on stove, season to taste with balsamic vinegar, cayenne pepper, and salt.

6) If desired, add heavy cream (sparingly) to soup to thicken.

Serve with: toasted ciabatta triangles. Yum!


Fattoush
Prep time: 20 minutes
Serves: Four

Are you ready? This ranks among the more epic salads I've eaten. Long ingredient list, but simple instructions...

You'll need:

• 2 bell peppers (one red, one yellow)
• 1 bunch of spring onions
• 1 cucumber
• 1 box cherry or grape tomatoes
• 1 8-oz bag hearts of romaine
• 2 carrots (for shredding)
• Handful of fresh Mint
• Handful of fresh Parsley
• Handful of fresh Cilantro
• Kalamata olives (pitted)
• Feta cheese
• 1 bag pita chips (plain-I love Stacy's brand)
• Juice of 4 lemons
• 1/4 C. extra virgin olive oil

1) Chop the feta, peppers, cucumbers, spring onions into bite sized pieces; then shred the carrots, using a vegetable peeler.

2) Finely chop the herbs. Add them to the salad.

3) Add the olives (to your liking), tomatoes, lettuce, and pita chips. Toss well.

4) Juice the lemons, and whisk well with equal parts of olive oil. Pour the dressing over the salad, and toss well. Let sit for 10 minutes, and enjoy!


Spiced Turkey Kafta
Prep time: 10 minutes
Serves: Four

You'll need:
1 lb. lean ground turkey
1 handful fresh mint
1 handful fresh parsley
1 handful fresh cilantro
1/2 C. thick plain yogurt
2 T. grill seasoning (You can use whatever you have, I used lemon pepper seasoning and it was great.)
4 small pita pockets
2 T. olive oil

1) In a food processor, chop the herbs.

2) When they are chopped, blend them with the yogurt.

3) Add the turkey to the yogurt, and mix well.

4) Add the grill seasoning, and blend with turkey.

5) Form into patties, and cook thoroughly. Slice the top off the pita pockets (you can brush olive oil on the pitas and grill briefly to make them extra tasty) - and enjoy!

sweet tart

"If I had a penny for everything I loved about you, I would have many pennies."

-Waitress

After watching Waitress, and being totally inspired by Keri Russell and her beautiful and innovative pies, I just had to try my hand at making one. Instead of making a sweet pie, I opted for a savory one after getting a tip from Real Simple magazine, on "Great Recipes for Summer Tomatoes."

Tomato Tart
Prep time: 40 minutes
Bake time: 40 minutes
Serves: 6

You'll need:

• 1 - 9 inch pie pan (mine was Pyrex for about $6, works great!)
• Frozen Pastry Dough (Pepperidge Farm worked well!)
• Butter (~2 T. for greasing the pie pan)
• 6-7 Roma tomatoes, seeded
• 2 T. Balsamic Vinegar
• 2 T. Olive Oil
• 2 Cloves Garlic, crushed
• 6 or 8 Basil leaves, torn
• 1 - 3 or 4 oz. container of Chevre (dental floss for slicing)
• 3 or 4 oz. Fontina Cheese
• Salt & Pepper to taste

1. Remove pastry dough (1 sheet) from freezer. Place between two damp paper towels to thaw. (Should take ~20 minutes until it is pliable).

2. Preheat oven to 375 degrees.

3. Halve the tomatoes, and remove their seeds by gently squeezing them over the sink.

4. Roughly chop the tomatoes into 1 inch pieces.

5. In a medium bowl, combine chopped tomatoes, torn basil, crushed garlic cloves, balsamic vinegar, olive oil, and salt and pepper. Allow to marinate for 10 or 15 minutes.

6. Grease the pie pan WELL using butter.

7. When the pastry dough is pliable, unfold it and use a rolling pin to make it an even thickness (should be about 1/4 in. thick).

8. GENTLY place the pastry dough into the pie pan, taking care to release any air bubbles. Trim the excess pie crust using a paring knife.

9. Using dental floss, make thin slices of the chevre, and line the bottom of the pie crust.

10. Using a slotted spoon, transfer the chopped tomato mixture into the pie crust (on top of the chevre). Try to minimalize the liquid that gets into the pie crust (it's ok to have some, but you don't want tomato stew).

11. Next, grate the fontina cheese over the top of the tomatoes. You should have a nice, even layer when you're done.

12. Finally, brush any exposed pastry dough with butter to prevent burning while it bakes.

13. Place your tart into the 375 oven for about 35-45 minutes (until the pastry is brown and flaky, and the cheese on top becomes golden.

14. When you take your tart out of the oven, let it cool for about 15-20 minutes-you'll have six lovely slices to show off!

Serve with:

• Lemon pasta (see post "When Life Hands You Lemons")
• A tossed spring mix salad with shaved carrots & balsamic vinagrette
• Chilled Chardonnay (Simi is especially nice).

that's amore

"When the moon hits your eye like a big pizza pie..."

-Dean Martin

Confession: I'm terrible at making pizza. I can make a mean tagine. I can make a burger that will knock your socks off. I can craft a sauce you'll dream about for a year; but ever since I can remember pizza has been impossible.

Maybe it's because I have such high expectations for my pizza, having lived in Rome and in Boston. Or that I know the best pizza comes from il forno al legno (a wood-fired oven), and that I could never, ever recreate that effect. Maybe because I fell in love with the pizza in Boston's Upper Crust (http://www.theuppercrustpizzeria.com/). Maybe all my aspirations have stunted my talent...

I have tried dough from a box. I have tried buying dough from a pizza store. Once, I admit, I even caved and bought a Tombstone pizza and put my own toppings on it. Gross, gross, gross. I had a thought once, stewing over my inability to make pizza, and blaming it all on faulty dough; that someone like Kraft ought to make a product (much like the cookie dough tubes) -- that would be pizza dough inside, instead. Keeping in mind this may violate the spirit of the art for the connoisseurs, I sure would enjoy taking credit for a chewy, salty crust.

Giving up on my million dollar Kraft dough idea, I wandered down the Italian foods aisle in the grocery store last night. Bombarded with a nearly infinite selection of sauce, I rebelled in my head, opting instead for fresh tomatoes. Fresh basil. Fresh mozzarella. Reluctantly, I chose a Boboli thin crust pre-made pizza crust as my canvass. And then, I had a beautiful idea and created what would be one of the more epic pizzas I've sunk my teeth into. Here's how:

Serves: 2

Cook time: 15 minutes

You'll need:

• Boboli "thin crust" pre-made pizza crust
• 1 container of small cherry tomatoes, halved
• 1 container of fresh mozzarella, sliced
• 5 basil leaves, chopped
• 2-3 T. salted butter, melted
• 3 cloves garlic, pressed
• Olive oil, salt, and pepper

1) Preheat oven to 400 degrees.

2) Melt the 2-3 T butter in the microwave.

3) Press 2 cloves of garlic into the melted butter. Stir well.

4) Spread garlic butter all over the crust.

5) Bake crust with butter for 5 minutes in a 400 degree oven. (You should place the crust directly on the rack. Crust may bubble up when heated).

6) Slice mozzarella into 1/4 to 1/2 inch slices. You'll want enough to cover the whole pizza.

7) Halve 1 cup of small tomatoes.

8) Chop basil.

9) Remove crust from oven.

10) Top pizza with mozzarella, tomatoes, and basil. LIGHTLY drizzle olive oil over the top. Salt and pepper the pizza.

11) Bake pizza in the 400 degree oven for 10 minutes, or until cheese is melted and starting to bubble.

The secret, in case you haven't discovered, is the garlic butter. Enjoy with a glass or so of a nice red wine, like Montepulciano d'Abruzzo, and your sweetie. Because when this pie hits your lips...that's amore!

lebanese blonde

I've touched this place before

Somewhere in another time

Now I can hear the sun

The clouds drifting through the blinds

A half a million thoughts

Are flowing through my mind

-Theivery Corporation, "Lebanese Blonde"

Neyla
www.neyla.com
3206 N Street, NW
202/333-6353
$$$

Around the corner and tucked behind Billy Martin's tavern in Georgetown, you'll find a most wonderful oasis in Neyla, a Lebanese grill filled with posh people-about-town, pundits, and other pols. Save the politics for later, and enjoy what they have to offer your appetites.

Brightly colored chiffon drapes from one end of the ceiling to another for a truly exotic feel inside this place. Sip one of their "house mojitos" (they're citrus, not mint), but watch out to have too many. At $9 a pop, you'll be lucky to have enough dough for dinner.

When you arrive, they'll give you a nice plate of homemade yoghurt, olives, and bread with zataar (a traditional Lebanese mixture of herbs...notable for it's desirable effect on the brain and memory--or so they say). I could be happy with this alone, but don't stop there. Indulge your senses, and proceed to the menu, and the mezze.

At first glance, their menu may seem dizzying. If you're not familiar with Lebanese food (or even if you are, for that matter), don't miss their "Lebanese Tasting" for two -- which for $30 includes a hearty array of their favorite mezze -- including tabbouleh, hummus, baba ganouj, stuffed grape leaves, chicken schwarma, beef kibbeh, and for the extra naughty...cheese rolls (manchego cheese rolled in filo dough and baked).

Don't order yet. Finish your Tasting...then ask to see a menu again. At this point, I'm guessing you're feeling fat, happy, but ready to keep eating the wonderful flavors of Lebanon. Don't miss their beef kafta -- it is truly something else. Split an order of that with your date, then each of you should pick another mezza to eat for dinner. You'll save a couple dollars, and you won't want to explode at the end of it all. After eating there literally half a dozen times, I promise that this is the best and smartest way to order. Your waiter might look at you quizically, but smile kindly and ... trust me.

When you dine there, you may be visited by the flower peddler. He has been around to sell me flowers each and every visit I have been there, no doubt he is as perennial as the grass. Smile at him and politely decline his offer, though, unless you're ready to fork over a couple of Franklins for some half-dead flowers for your honey. It might seem sweet in the moment, but resist if you can.

In'sh'allah, you'll enjoy this spot as much as I have.

napoleon complex

"An army marches on its stomach."

-Napoleon Bonaparte

Cafe Bonaparte
www.cafebonaparte.com
1522 Wisconsin Avenue, NW
202/333-8830

A taste of Europe right here in quaint little Georgetown...what could be nicer for a weekend brunch? Omelets are named after artists...it was love at first bite.

Not once, but twice, this weekend I enjoyed brunch at Cafe Bonaparte (it was really that good). The silver coiffered ceiling...the crimson walls...the tiny tables and perfectly portioned omelets and crepes could not have made for a nicer experience.

We started with a bloody mary--peppery, tart, thick, and boozy, these bloody marys were a step above the rest. They use a british mix, then add their own touch with fresh cracked pepper, lime juice, and an olive garnish...shaken once, before poured into a perfectly cyllindrical glass that makes drinking them purely delightful. At $7 apiece...go ahead and have two.

In addition to their wet bar, they've got one doozy of a cafe staff (in the old European sense). For your sweet tooth, they'll spoon Nutella into an espresso cup, top it with a single shot of espresso and some whipped cream. Dining like this on a Sunday morning is both heavenly and sinful.

For brunch, take note of all of their artistically crafted omelets and crepes...there is one for every appetite on the menu. My recommendation, though, is to listen carefully for their special of the day. Each weekend day, they craft an omelet of several carefully selected ingredients into a wonderful, savory, piece of breakfast that is almost too good looking to eat.

Turn the page from their brunch menu, and you will find a dizzying array of savory crepes and other entrees. They have an entirely separate menu for their sweet crepes and other patisserie.

I'll let you discover the rest on your own...you won't be disappointed. Cafe Bonaparte is truly Napoleon, dynamite.

go fish

I love pasta. I love tomatoes. I love Mediterranean food in general, and as the New York Times pointed out in the article attached to this recipe, anchovies are loved in almost every country -- except for ours. What's not to love about these savory little filets? I'll tell you -- because the NYT told me, and I've confirmed it.

They claim that the population does not enjoy anchovies because they are buying the wrong kind (the kind that is packed in tins in oil), and that to really enjoy anchovies, you need to buy the right kind. What's the right kind? That's easy: the kind that comes in a glass jar, packed in Spanish or Italian olive oil.

This recipe will entice even the most staunch anchovy-hater you can find...enjoy:

• 10-15 whole cloves peeled garlic
• 1/4 C. extra virgin olive oil
• 1 T. crushed red pepper flakes
• 10 anchovy filets (more or less, to your liking)
• 10-12 oz. cherry or grape tomatoes, halved
• 1 lb. tubular pasta (penne rigate, rigatoni, etc.)
• **Good to have on hand: tomato paste.

1) Bring a large pot of salted water to a boil, then add pasta and boil until al dente (~10 minutes).

2) Heat the olive oil on medium heat in a skillet for 1 minute.

3) Add the garlic cloves, and brown lightly.

4) Add the anchovy filets, and stir until filets have dissolved.

5) Add the red pepper flakes and incorporate into the oil.

6) Reduce heat to low, then add the halved cherry tomatoes, and simmer for 10-15 minutes, until pasta is done.

7) If you wish, add 1 T. tomato paste + 1/3 C. pasta water, to make the sauce go further.

When the pasta is al dente, mix with the sauce. The anchovy filets will have dissolved to create a deeply savory flavor for the tomatoes. The garlic cloves will have softened completely, and are fragrant and sweet. I promise, this is going to be a new favorite! Go fish!

the french do it

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.

-J.R.R. Tolkein

There is nothing complicated about this meat and potatoes French feast. It is good and satisfying food, and it is boldly flavorful. I can think of nothing nicer than impressing your guests with this devilishly simple and good meal. Enjoy...

Steak au Poivre
Serves: 6

You'll need:

• 6 - 6 oz. filets mignon

For the sauce:

• 2 C. beef stock
• 1 cube chicken boullion
• 1/2 C. heavy cream
• 4 T. butter, cut into 1 T. pats
• 3-4 T. cracked black peppercorns
• 1 C. red wine, or 1/4 C. sherry

For the sauce:
1) Melt 1 T (1 pat) of butter over medium-high heat, until it foams.

2) Add the peppercorns, and stir.

3) Add 2 C. beef stock + 1 cube chicken boullion.

4) Boil until the liquids reduce some (about 8 or 9 minute).

5) At the same time, add 1/4 C. cream and 1/2 C. wine (this allows the cream to cook down some).

6) Allow the sauce to boil and reduce further.

8) Place the filets on a broil pan, with your broiler on high broil, for 3-4 minutes per side if you like medium-rare steaks.

9) Taste sauce, add additional wine or cream to your liking.

9) When the steaks are done to your liking, serve them with 1-2 T. au poivre sauce. It's potent stuff, so a little goes a long way, but is a simple and fantastic complement to a nice cut of red meat.

French Potato Salad
Serves: 6

You'll need:

• 2 lbs. red potatoes (I like the waxy, small ones)
• 3-4 cloves garlic
• 2 T. Dijon mustard
• 1/2 Red Onion, chopped
• 1/4 C. Olive Oil
• 2 T. Balsamic Vinegar
• 1 T. White wine or champagne vinegar
• 2 T. Parsley
• 2 T. salt
• 1 T. black pepper

1) Boil the potatoes until edible but not mushy, let cool, and chop into 1 inch pieces.

2) Skewer the peeled garlic cloves and poach them whole in the boiling potato water. (4-5 mins).

3) Chop the onion and the parsley finely.

4) Remove the garlic, and when it cools, press it through a garlic press...then add:

5) Mix the onion, parsley, vinegars, oil, mustard, salt, and pepper.

6) Lightly toss the potatoes with the onions, parsley, oil mixture.

7) Refrigerate for up to overnight, allow it to come to room temperature before serving.

favorite enchiladas

You'll need:

• 12 small corn tortillas
• 1 container sour cream (reduced fat is fine)
• 2 packages shredded cheese (monterey jack, cheddar)
• 1 lb. chicken (~2 boneless, skinless chicken breasts)
• 1 Onion, chopped
• 1 can green chiles, chopped
• 16 oz. enchilada sauce

1) In a saucepan, bring water to a simmer. Simmer chicken breasts for 20-25 minutes, until done.

2) In a skillet, sautee chopped onion on low heat until translucent. Stir in green chiles when the onions are nearing done.

3) In a medium sized mixing bowl, mix together 1 package shredded cheese and ~1 C. sour cream.

4) When the chicken is done, rinse with cool water, then shred or chop.

5) Mix chicken with onions and chiles, then mix with sour cream and cheese.

6) Cover the bottom of your baking pan with enchilada sauce.

7) Warm the corn tortillas in damp paper towels in the microwave for 30 seconds, or until malleable.

8) Put 2 T. chicken mixture inside each tortilla, roll, and place seam-side down in baking pan. Repeat until you're out of tortillas/mixture.

9) Cover the enchiladas in more sauce, then top with remaining package of shredded cheese.

10) Bake in a 350 degree oven for 20-25 minutes or until top is bubbly.

Serve with:
Spanish Rice
Refried Beans
Guacamole
Margaritas

One bite and you'll see why these are my favorite enchiladas...

when life hands you lemons...

...make lemon pasta!

Lemon Pasta
Serves: 5-6
Cooking time: 10 minutes
Prep time: 0 minutes

You'll need:

• 1 lb. spaghetti
• 4 lemons
• 1 C. parmesan
• 1/2 C. olive oil
• 1/2 C. chopped basil or arugula
• Salt and pepper

1. Boil a large pot of salted water.

2. While the water is boiling, juice the lemons, and whisk in 1/2 C. oilve oil with the juice. Add ground black pepper (~2 t.).

3. Boil the pasta for 8-10 minutes, or until al dente. Reserve 1 C. of the water the pasta boiled in.

4. Toss the pasta, lemon juice/olive oil mixture, and gradually add parmesan. Add pasta water if the pasta is too dry.

5. Toss in the basil or arugula.

Top with shaved parmesan and lemon zest. Enjoy!

Side dish ideas:
Caprese salad
Prosecco
A nice piece of good dark chocolate for dessert

irish times

Guinness Burgers & Homemade Fries

You'll Need (for 4 people):

Guinness Burgers

• 1 lb. lean ground beef
• 2 Vidalia Onions
• 1 packet Lipton's Onion Soup (dry)
• Breadcrumbs
• 2 T. Butter
• 1 T. Olive Oil
• 1 Can Guinness Draught (& more for drinking!)
• Salt & Pepper
• Dash of Tobasco
• 4 Kaiser Rolls (I like whole wheat, from the deli).
• Irish Aged Cheddar

Homemade Fries

• 4 Yukon Gold Potatoes
• 2 T. Olive Oil
• 2 T. Salt
• 1 T. Black Pepper
• 1 T. Cayenne

For the burgers:
1) Grate 1/2 of 1 Vidalia Onion. Set the other 1.5 onions aside.

2) With your hands, blend together:

• Grated Onion
• Ground Beef
• Salt & Pepper
• 1/2 Can Guiness
• 1/2 Cup Breadcrumbs (or more, if needed)
• Dash of Tobasco
• Lipton's Onion Soup Mix (whole packet, dry)

Then set it aside...

3) Slice the remaining 1.5 onions. Place in skillet on medium heat with 1 T. Olive Oil, 2 T. Butter. Do not add salt! Stir the onions with a wooden spoon often, until they begin to get caramelized.

4) When the onions start to stick to the bottom of the pan, pour some Guinness in to deglaze the pan. Continue to cook the onions until they are a deep golden color.

5) When the onions are beginning to look done, form the meat into patties (should make 4 burgers).

6) In a skillet over Medium/High heat, sautee the burgers until they are done to your liking. Melt slices of the Irish aged cheddar over the burgers while they are still in the pan.

7) Slice the Kaiser Rolls (I like to warm them first, then slice them)...Place burgers on top of rolls, top with caramelized onions.

For the Homemade Fries:

1) Preheat the oven to 350 degrees.

2)Wash the potatoes.

3) Slice the potatoes as you would like them.

4) When they are sliced, toss them with 2 T. olive oil, then add pepper, salt, and cayenne.

5) Bake for 40 minutes (or until golden), turning once.

eggs benedict

Eggs Benedict

For two people, you'll need:
7 eggs
1 stick of butter, melted
2 English Muffins
1 lemon
1 T. Salt
1 T. White Vinegar
1 t. cayenne
1 t. black pepper
4 oz. Prosciutto di Parma
1 small tomato (4 slices)

1) Bring 4 inches of water to a simmer, add 1 T. white vinegar.

2) In a double boiler on low heat, whisk together 3 egg yolks + 2 T. lemon juice, plus 1 t. cayenne and 1 t. black pepper. Add the whole stick of melted butter. Whisk for 2 minutes.
*If you don't have a double boiler, make one by filling a saucepan with 2-3 inches of water, then placing a glass bowl over/in the saucepan.

3) When the water/vinegar is simmering, add eggs very gently, one at a time.
*It may help to crack the eggs into a small bowl first to slide them into the water more gently. For 4 eggs, it is ideal to cook them for 4-5 minutes, taking care that they do not stick to the bottom of the pan.

4) Toast the English Muffin halves in a broiler along with the prosciutto and the tomatoes (lay them all separately-the goal is to toast each component on its own, then assemble them later).

6) Remove the eggs with a slotted spoon, drain them on a paper towel.

7) Assemble 4 of these: English muffin, prosciutto, tomato, poached egg, dollop of hollandaise.

Enjoy with fresh fruit and a mimosa!