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!