Rachel Getting Cooking

Field greens with a Fried Egg, Lentils, Avocado, Tomato and Lemon Vinaigrette

2011-06-29T12:06:00.004-05:00

Poached, scrambled, hardboiled or fried, I’ve yet to meet a dish that I won’t top with an egg. In my kitchen, where there’s a will, there’s an egg white. I will concede cake and ice cream. I do not believe eggs are appropriate dessert toppings. Not yet at least. Of course, when you get down to it, eggs are a cheap, easy solution for transporting many a savory dish from simple to sublime. And nothing tastes better than cheap.

Take salad. More specifically, the salad I had for lunch today. A bed of field greens piled high with buttery, sliced avocado, tender lentils, tomatoes and a drizzling of lemon vinaigrette. Admittedly, this salad doesn’t require much else, unless that certain something happens to be a fried egg. Then you’ve really got yourself a salad. Warm egg yolk enrobes creamy avocado and sweet tomatoes in a luscious emulsion making for a light, satisfying lunch. So if it sounds good, go ahead. Put an egg on it.

Ingredients:

Juice of one lemon

¾ teaspoon kosher salt

½ teaspoon ground pepper

½ teaspoon honey

½ teaspoon Dijon mustard

¼ cup olive oil

2 cups lightly packed field greens

¼ cup halved cherry tomatoes

¼ cup cooked lentils (I get mine from Trader Joe’s but you can often find them canned as well)

½ avocado, sliced

1 large egg

1 tablespoon butter

For the Lemon-Dijon Vinaigrette:

In a small bowl, combine the lemon juice, salt, pepper, honey and Dijon mustard. Pour the olive oil in a slow stream while whisking constantly. Taste and adjust seasonings.

For the Salad:

Arrange the field greens on a plate and top with the cherry tomatoes, lentils and avocado. Set aside. Heat a small skillet over medium heat. Once the skillet is hot, add the butter and swirl it around to coat the pan. Crack the egg into the pan and cook until the white is solid and edges are lightly browned, approximately 3-4 minutes. Remove the egg from the skillet and place on top of the salad. Drizzle the salad with a couple teaspoons of the Lemon-Dijon Vinaigrette and serve.

Lunch Snapshot: Lentil salad with a Fried Egg, Avocado, Tomato and Lemon Vinaigrette

2011-06-21T09:18:00.002-05:00

My Unexpected Love Story with Southern Food

2011-06-20T08:55:00.001-05:00

My latest article with College Gloss.

http://www.collegegloss.com/2011/03/my-unexpected-love-story-with-southern.html

Where The Countertop Ends

2011-03-16T10:41:00.000-05:00

It is the rare New Yorker that’s lucky enough to possess a real working kitchen. For most of us, it's just a dream. Oh, what we wouldn't do for a little counter space? Hell, we'd settle for just a counter. When I landed my first apartment this summer, I was shocked to discover this amenity. As far as I was concerned, it was reason enough to sign for the place on the spot. When it came time to move in, I neatly arranged bottles of olive oil and vinegar along the wall, tucking my miniature coffeemaker into the corner and placing glass containers full of dried pasta, flour and coffee on display. It was just perfect—an immaculately organized space. Then, I realized something. Somewhere in between the flour jar and the pepper mill, things had become a little cramped. Forcing my cooking to become highly strategic, every dish presented its own unique set of challenges, obstacles and little victories. Diced onions have become a daily casualty, but the frittata continues to renew my faith in the magical properties of eggs. Of course, fancy maneuvering aside, I still manage to chop, smash and mince my way through it all, keeping my balance somewhere in between the wall and where the countertop ends.

Everything But The Kitchen Sink

2011-03-16T10:34:00.002-05:00

Just before going home to Texas, I decided to clean out my refrigerator. Finding fresh kale, half an avocado, artichoke hearts, roasted asparagus, sliced apple, tomatoes and smoked duck breast, I knew I could pull something delicious together. I decided on salad. I began by marinating raw kale in lemon juice, spanish olive oil and and pecorino romano. While the kale softened, I quartered and sliced a small mountain of vegetables. After a quick toss in my salad bowl, I piled my chunky salad onto a small white plate. With toothsome kale, sweet apple, creamy avocado and smoked duck, it was satisfying, but certainly not for the faint of heart. Cleaning out the fridge has never tasted so good.

Breakfast Snapshot

2011-03-11T10:44:00.001-06:00

Sometimes you cook something so delicious, you can't help but take a picture. This morning was one of those moments. A simple breakfast of roasted asparagus with crumbled Pecorino Romano cheese, toast and some shoddily prepared (but nonetheless tasty) poached eggs with cracked pepper and sea salt. I'll be making this again soon.

The Perfect Cup of Coffee in NYC

2011-02-11T08:59:00.001-06:00

http://www.collegegloss.com/2011/03/perfect-cup-of-coffee-in-nyc.html

The Everlasting Vegetable

2011-01-04T21:22:00.000-06:00

Over the last year, I’ve spent a great deal of time thinking about food and meaning making. Extending beyond the sensory experiences of smell and taste, food roots itself within certain emotions, memories and places. Looking inward, I didn’t have to dig very deep to find these memories in my own life and while I rarely ended up in the same place, I often found myself in my grandmother’s kitchen. By most accounts, she was the typical Jewish grandmother—loving, warm and impossible to say no to when it came to food. Thinking back on my own relationship with her, it is not so much her cooking that feeds my memory of her, but rather, something entirely inedible—a silver bowl of paper mache vegetables. Food possessed a powerful presence in my grandmother’s kitchen and it was always around—even if you couldn’t eat it. Since her passing, over a year has come and gone and while pictures have been rehung and furniture moved, those vegetables have remained in their proper place on her dining room table. A symbol of all that nourishes and sustains, those shellacked squash and radishes epitomize stability and permanence, harboring a kind of permanent love that continues to fill her kitchen and my memory.

Cinnamon

2010-10-12T13:33:00.004-05:00

As of late, cinnamon has been the spice of my life. I'm not quite sure when this obsession began, suffice to say that it started innocently enough with a cup of coffee and cinnamon sticks. Admittedly, I am not typically one for experimentation, especially on the grounds of coffee. And yet, one morning I felt bold. It was the kind of boldness that only the finest french roast blend can impart and so I began to grate. Just a touch of fresh cinnamon was all it took and as the coffee began to brew, my anxiety began to slip away as the warm, spicy aroma filled my kitchen. Reaching for my favorite mug, I poured in the coffee and added a healthy splash of cream and sugar. A quick stir and that first slurp was nothing short of a revelation. Ok, perhaps it wasn't a revelation, but it certainly was delicious.

One Pot Wonders: Shrimp and Sausage Jambalaya

2010-04-23T15:16:00.002-05:00

Deep [Foodie] Thoughts: Glorious Grilled Cheese

2010-04-13T06:23:00.026-05:00

The classic grilled cheese sandwich is a simple equation. Wedge two slices of American cheese in between buttery white bread, toast until golden brown and devour. It is the kind of processed goodness that one never really outgrows. And who would want to?
Growing up, grilled cheese sandwiches were an especially big treat. Every once in a while, my mom would make them and their preparation was not without a certain degree of spectacle. She would rustle through the kitchen cabinets and pull out the griddle, while my brothers and I waited impatiently. Once the griddle was hot, she would step aside and watch as we performed our ritual test. We would dash to the sink, grab a handful of water and throw it on the griddle. The surface would steam and crackle as little droplets of water danced across the top, disappearing just as quickly as they had appeared. With the griddle prepped, we watched as pads of butter slid around, bubbling and browning as my mom arranged the bread and pulled the cellophane wrappers off of the cheese. Slowly, the soft white bread turned crisp and golden; the cheese creamy, melty and delicious. The crunch of the buttery bread against the knife signaled the lunching hour as we sat down to eat our sandwiches. It was mostly a quiet affair, aside from the intermittent "mmms'' that filled in for actual conversation.
Since then, we have all grown up quite a bit. Our tastes have broadened and I'm almost certain we're far better conversationalists now than when we were kids. Yet, if a grilled cheese happened to land on our plates, we would all dig in--quietly, of course. And we wouldn't want it any other way.

One Pot Wonders: Creamy Risotto with Shrimp, Garlic and Parsley

2010-04-08T14:41:00.004-05:00

Hello everyone,

While you're scoping out Rachel Getting Cooking, head to GoodBite.com and check out my bi-weekly feature, One Pot Wonders, where I create delicious meals with the help of one giant pot! Just click the title above that scrumptious photo and it will link you directly to the article! Thanks and happy eating!

The Ultimate Macaroon

2010-03-30T22:19:00.021-05:00

Passover sweets are notoriously bad. Even with a host of cakes, candies and confections to choose from, the end result is always the same--regrettable. Fortunately, there is the macaroon. Simple and delicious, these cookies are light, chewy and nothing like the macaroons you find in the cardboard canisters. A virtual oasis in a kosher desert. Adorn with an artful schmear of chocolate and consider the cardboard canister ancient history.

Coconut Macaroons, Adapted from Ina Garten's Coconut Macaroons

1 (14 oz) bag of sweetened coconut

1 (14 0z) can of sweetened condensed milk

1/2 tsp vanilla extract

1/2 tsp almond extract

2 large egg whites, room temperature

1/4 tsp kosher salt

Preheat the oven to 325 degrees. In a large bowl, combine the coconut, condensed milk, vanilla and almond extracts. In a separate bowl, beat the egg whites and salt with a hand mixer on high speed until stiff peaks form. Gently fold the egg whites into the coconut mixture, taking care not to deflate the egg whites. Using two teaspoons, drop the batter onto baking sheets lined with parchment paper. Chill the baking sheets in the refrigerator for 5 minutes. Bake for 15-20 minutes or until golden brown. Cool and enjoy!

This is Not a Brownie

2010-03-26T16:43:00.004-05:00

This is not a brownie. Sure it has the makings of a brownie with its creamy, dense center; nuts and chocolate chips, but this is not a brownie. There's no flour, no eggs, no baking soda. Unusual? Maybe. Brownie? Definitely not. Creamy, chewy and slightly sweet, it is the most satisfying little square you will ever lay your hands on. Perhaps this is beginning to sound a lot like a...nope, it's not. This is not a brownie. It's a dirty blondie.

Dirty Blondies

Ingredients

4 oz cream cheese, room temperature

2 cups of graham cracker crumbs (Honey Maid is best)

6 oz of semisweet chocolate chips

1 tbsp instant coffee granules

1 2/3 cups of pecans, chopped

1 tsp vanilla extract

1 (14 oz) can of sweetened condensed milk

Method

Heat the oven to 350 degrees. In the bowl of an electric mixer, beat the cream cheese until it is light and fluffy. If you do not have a mixer, you can cream it by hand with a wooden spoon. Add the remaining ingredients and mix with a wooden spoon. The batter is very thick, so it's best to mix it by hand. Pour the batter into a greased and floured 11x7 pan. Bake for 20-22 minutes. Insert a toothpick into the center of the pan to test for doneness. If the toothpick comes out clean, it is ready. Do not bake them longer than 22 minutes. They will continue to set up once you take them out of the oven. Let cool for 30 minutes and cut into small squares. Enjoy these little bites warm with a glass of ice-cold milk or with a scoop of vanilla ice cream.

Experiencing Okra

2010-03-25T16:22:00.010-05:00

Okra is a real Southern vegetable and true to my Texas roots, I’ve always been a sucker for it. Fried, pickled, stewed, pretty much anyway it’s made, I’m eager to explore. Yet, in all my explorations, I have never attempted to cook it myself. Like so many things in life, true appreciation comes from experience. So into the kitchen I went, ready to cook.

Of course, cooking okra is not for the meek. Scratch that. Cooking it is easy, it’s the preparation that’s unsettling. Nothing can prepare you for the slimy aftermath left by a pound of sliced okra. It is unseemly. Consequently, okra does not beget many superlatives in its raw form. Fortunately, a big pot of stewed okra and tomatoes is far more charming. Nothing is as enticing as the aroma of okra, onions and tomatoes simmering away on the stovetop. The resulting dish is wonderfully complex and savory with a slow burn that you'll want to experience for yourself.

Stewed Okra and Tomatoes, Adapted from Martha Stewart's Stewed Okra and Tomatoes

Ingredients

2 tbsp olive oil

1 large onion, sliced into half-moons

4 cloves of garlic, minced

2 lbs of tomatoes, roughly chopped

1 lb of okra, stems removed and sliced into 1/4 inch rounds

1/8 tsp cayenne pepper

1 1/2 tsp of kosher salt

1/2 tsp of freshly cracked pepper

Method

Heat oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is tender, approximately 10 minutes. Add the tomatoes and cook until they begin to release some of their liquid. This will take about 2 minutes. Season with kosher salt, freshly cracked pepper and cayenne pepper. Reduce heat to medium-low and partially cover the pot so that the mixture simmers gently. Cook for an hour and a half or until the okra is tender.

Bright Green Stalks

2010-03-16T11:41:00.010-05:00

Bunches of bright green asparagus signal the start of springtime. Marry these fresh, tender stalks with a delicate blend of lemon juice, balsamic vinegar, garlic, dried basil and chopped tomatoes for a simple side that is sure to delight.

Sauteed Asparagus with Marinated Tomatoes

2 Tbsp olive oil

2 lbs asparagus, rinsed and tough ends removed

For the Marinated Tomatoes:

1 tomato, roughly chopped

juice of half a lemon (about 1/4 cup)

2 tsp balsamic vinegar

1 tsp minced garlic

1/4 tsp dried basil

salt and freshly ground pepper (to taste)

Method:

In a large skillet, heat the olive oil over medium heat. While the pan heats up, toss the chopped tomatoes with the lemon juice, balsamic vinegar, garlic and dried basil. Lightly season with salt and freshly ground pepper and set aside. Once the pan is hot, add the asparagus and season with salt and freshly ground pepper. Sauté the asparagus until tender, approximately 10-12 minutes. Just before serving, toss the marinated tomatoes with the asparagus until the tomatoes warm up, approximately 1 minute. Finish with more freshly squeezed lemon juice, if desired.

From Baking Dish to Bowl: Blackberry Cobbler

2010-03-09T20:01:00.007-06:00

A proper cobbler consists of the following: a rich fruit filling topped with a golden, crisp crust. It is essentially a lazy woman's pie. No crimping required. With its tart blackberry filling and sweet, cinnamon sugar crust this cobbler is completely irresistible and the kind of dessert you will want to make again and again.

Method

Blackberry Cobbler

For the crust:

2 sticks unsalted butter, room temperature

1 tbsp unsalted butter, melted

¾ cup granulated sugar

1 large egg, room temperature

1 tsp pure vanilla extract

2 ½ cups all-purpose flour, plus more for the work surface

¼ tsp baking soda

¼ tsp kosher salt

For the cinnamon sugar:

Combine 2 tsp granulated sugar with ¼ tsp cinnamon.

For the filling:

4 ½ cups of blackberries, rinsed and picked over

1 tbsp lemon juice

½ tsp lemon zest

1/2 cup of all-purpose flour

1 ¼ cups white sugar

¼ cup light brown sugar

½ tsp cinnamon

1/8 tsp nutmeg

1 tbsp butter, sliced

Beat the two sticks of butter and sugar in the bowl of an electric mixer on medium-high until smooth. Add the egg and beat until fluffy, about 2 minutes. Add the vanilla. Reduce mixer speed to low. Combine the flour, baking soda, and salt in a bowl, sift and add it slowly to the butter mixture, mixing until just incorporated (the dough will be stiff). Shape into a flat 1-inch thick disk. Refrigerate the dough for one hour. While the dough chills, mix together the blackberries, lemon juice and lemon zest. In a separate bowl, whisk together the flour, both sugars, cinnamon and nutmeg. Add the flour mixture to the blackberries and mix. Pour the mixture into a pre-greased 7x10 inch baking dish, evenly place bits of butter in the filling and set aside.

Once the dough has chilled, roll it out onto a floured surface to 1/4 inch thick. Using a floured jigger glass, cut the dough into small ½-1 inch rounds and cover the filling completely. Brush the dough with 1 tbsp of melted butter and lightly sprinkle with cinnamon sugar. If making ahead of time, wait to brush the dough with butter and cinnamon sugar until you are ready to bake the cobbler. Place the cobbler on a foil-lined baking sheet and bake at 350 degrees for 45 minutes-1 hour or until golden brown and bubbling. Allow the cobbler to rest 5 minutes, slice and serve with a scoop of vanilla ice cream.

Prairie Life

2010-03-04T15:53:00.003-06:00

This week, our water heaters died a sudden, tragic death. In an instant, we were transported somewhere between Little House on the Prairie and Survivor. Perhaps that's a touch hyperbolic, but we did have to fetch water. Prairie chores aside, the worst of it lied in the fact that we could not cook. Eating out every night this week, we sought comfort in dining out and in a certain brand of fast food fried chicken. Gotta love those Cajun spices. Thankfully, as of late this afternoon, life has been restored to normal, home-cooked meals will resume tonight and we can burn those damn prairie skirts.

Pancake Rules

2010-02-23T11:58:00.009-06:00

What makes a box of pancake mix and fake maple syrup so special? Without a doubt, these two elements are at their finest when they come together at the breakfast table. Breakfast for dinner is an infrequent practice at our house, but when it comes down to it, no one ever turns down a nice short stack. Making pancakes is highly ritualized in our house. There are rules and structure to the whole process. The plates are to be hot, the syrup warm and the pancakes brown and buttery at the edges. Bacon should also be present. Failure to comply with these measures will result in an inadequate pancake experience. All pancakes must be crisp on the edges with a light, fluffy center and they must be served on warm plates. It's amazing the difference a warm plate makes. Just place them in the oven on the lowest setting and by the time you're ready to eat, they will be plenty warm. There is simply nothing more unappetizing than hot pancakes on a cold plate. It kills the mood, but more importantly, doesn't keep your food as hot.

Then there's the syrup. Many people will argue that it's all about using real maple syrup. Normally, I would agree but pancakes are hallowed ground. I grew up on the fake stuff and I'm still partial to the flavor or perhaps it's just the high fructose corn syrup. Like the plates, the syrup has to be hot, so regardless of your preference, be sure to zap it in the microwave and you will elevate your experience from so so to so good. Once the pancakes are ready, everyone eats them in their own way, and after twenty three years of this ritual, I have no intention of changing my ways or my pancakes.

A Taste of Home

2010-01-21T18:42:00.009-06:00

Whenever I am far away from Texas, I always crave a taste of home. Whether I'm gone for a day or a week, I can never go too long without Mexican food. It's like my life blood. Tonight, the solution was clear--shrimp tacos with a tomatillo avocado salsa.

The entire meal came together in a flash with the salsa only requiring a quick whirl in the blender and the shrimp a simple saute. Served on warm corn tortillas, these shrimp tacos are light and fresh with just a little bit of heat. With a few sprigs of cilantro, onion, purple cabbage and a drizzle of salsa, these tacos are the perfect cure for homesick taste buds.

Shrimp Tacos with Tomatillo Avocado Salsa (Adapted from Food Network's Chipotle Shrimp Taco with Avocado Salsa Verde)

Tomatillo Avocado Salsa

1 small onion, quartered

1 jalepeno, seeded and quartered

2 garlic cloves, smashed

6 medium tomatillos (about 1 cup) husked, rinsed and chopped

1/2 avocado, peeled, seeded and cut into chunks

1 teaspoon of salt

Juice of half a lime

1 teaspoon of olive oil

1/4 cup of cilantro, chopped

Shrimp

2 tablespoons of olive oil

1 1/2 lb of shrimp, peeled and deveined

1 teaspoon of salt

Garnish:

Chopped onion

Cilantro sprigs

Shredded purple cabbage

Lime wedges

Method

Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, salt, lime juice and olive oil. Blend until smooth, transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning with additional lime juice or salt.

Heat a skillet on medium-high heat. Mix the olive oil, salt and shrimp in a bowl and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Lightly moisten the tortillas with a small amount of water on both sides. Heat the tortillas one at a time in a skillet over medium heat until warm. Once the tortillas are warm, serve each taco with 3-4 shrimp, chopped onion, cilantro, shredded cabbage and a healthy drizzle of tomatillo avocado salsa. Serves 4-6.

A New Year

2010-01-04T14:28:00.006-06:00

I never make New Year's resolutions, because inevitably I always break them. I usually do not give my resolutions too much thought either. I generally opt for the standard resolution fare and before the clock strikes midnight I've already abandoned ship. However, with twenty three years of unfulfilled resolutions behind me and it being the start of a new decade, I thought it appropriate to rethink my resolutions. I began by thinking about things I wanted to do, books to read and things I wanted to learn. Ultimately, everything circled back to food and I have a sneaking suspicion that this year I just might keep my resolutions.

1. Continue to read and learn as much as possible about food, wine and culture.

2. Perfect my pie crust and bake a delicious pie complete with a beautifully crimped crust.

3. Make pasta from scratch

4. Drink beer on the porch with my dad and master the art of the grill

5. Dabble in Asian cuisine

6. Roast a chicken.

7. Make homemade preserves

Kitchen Code

2009-11-17T19:42:00.007-06:00

It seems that the best recipes are always the ones we never write down. A dash here, a pinch there or until it tastes right are all common enough measurements in my family. I was recently assigned the task of transcribing a few of our favorite Thanksgiving recipes. Loose recipes torn from our favorite magazines, and more commonly ones written on scratch paper, fill the green file folder that holds all of our classic sides, sweets and stuffings.Most of the recipes were easy enough to decipher, but the real challenge came from my mother's cranberry sauce. It reads, ''Skin Dice Pears, 3/4 cups, sugar over pears, put enough water, add clove, allspice and squeeze lemon''. Not entirely cryptic, but certainly troublesome enough to cause confusion. After a quick tutorial from the riddle master herself, I managed to get everything down on paper and most importantly into the pot and on the stove.

Cranberry Sauce with Pears

Ingredients

4 pears, peeled and diced

2 tablespoons of granulated sugar

1 tablespoon of lemon juice

Pinch of ground clove

Pinch of allspice

1 bag of fresh cranberries (cooked according to package instructions)

Method

Place pears and the next 4 ingredients in a medium saucepan. Add enough water so that the pears are just covered. Cook the pears over low heat until they have softened slightly and remove from the heat. In a large stockpot, cook the cranberries according to package instructions. Allow the sauce to cool slightly and while the sauce is still warm add the pears to the cranberries using a slotted spoon. Thin the cranberry sauce with a couple tablespoons of the pear liquid until it reaches your desired consistency. You do not need to use all of the liquid, just enough so that the sauce is slightly thinned. Taste the cranberry sauce and adjust the seasonings as necessary. You may need to add more sugar and/or lemon juice to balance the flavors. At this point, I begin by adding sugar 1 tablespoon at a time and a teaspoon of lemon juice (if necessary), tasting after each addition. As the sauce becomes less tart, I add sugar in teaspoon increments, until it is just right, again tasting after each addition.

Fall Baking

2009-10-19T21:07:00.006-05:00

Last week, my mother and I baked a pie from scratch. I'll use the word pie loosely. Falling somewhere between a cobbler and a crumble, the results were rustic and less than picture perfect. Having examined our missteps and stumbles, we headed back to the kitchen determined and driven. I refused to be defeated by pastry. After finding a simple recipe for blueberry pie, it was time to go shopping.

Three groceries stores later and still no blueberries in sight, we opted for a blackberry and raspberry pie instead. The second attempt was far more successful. We rallied. Our grocery shopping complete, it was time to tackle the pie crust. Not wanting to recreate the horrors of my first encounter with pate brisee, I first made sure that all of my ingredients were extremely cold. I began by measuring the flour and butter and placing it in the freezer. This will ensure that you achieve the perfect, flaky crust and not something in between. A food processor is another invaluable tool. It processes the dough quickly, thereby preventing over-handling. Ours went from the food processor to the refrigerator in about two minutes.

After an hour in the refrigerator, it was time to roll out the dough. The dough rolled out with relative ease and given my last attempt, I was pleased to have crust in the pie pan. It's not that I have low standards, I simply revel in little victories.

While the crust chilled, I began making the filling. I adapted the filling from the blueberry pie I had intended to make, adding lemon zest, cinnamon, nutmeg and vanilla. I also adjusted the amount of sugar, increasing it from 1/2 cup to 1 cup, since berry pies generally trend toward the tart side.

Before placing my pie in the oven, I quickly brushed it with egg wash for a golden, glossy finish and set the timer. As the ruby red juices bubbled out of the pie, my parents and I hovered around the oven, anxiously waiting to take it out. It wasn't more than five minutes before we began digging into the pie. We served each slice in big bowls, the filling spilling out onto the vanilla ice cream to create the most lovely shade of pink. It was a messy, delicious concoction and it could not have been anymore perfect.

Blackberry & Raspberry Pie

Adapted from Martha Stewart’s Blueberry Pie

Ingredients

Makes one 9 inch pie

All purpose flour, for dusting

Pate Brisee

8 cups of fruit (5 ½ cups blackberries and 2 ½ cups raspberries)

1 cup of sugar

¼ cup cornstarch

1 tablespoon of lemon juice

½ teaspoon lemon zest

½ teaspoon vanilla extract

¼ teaspoon cinnamon

1/8 teaspoon nutmeg

2 tablespoons unsalted butter, cut into small pieces

1 large egg yolk

1 tablespoon of milk

Directions:

On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-glass pie plate, pressing it into edges. Trim dough to a ½ inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
Place fruit in a large bowl; with your hands, crush about ½ cup of the berries to get the juices flowing. Add sugar, cornstarch, lemon juice, lemon zest, vanilla, cinnamon and nutmeg and stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator and place over the filing. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and milk. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees F with rack in the lower third of the oven.
Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating the pan halfway through, until crust is golden brown and juices are bubbling and have thickened, 40-50 minutes more. Transfer pie to a wire rack to cool.

Tomato, Mozzarella & Spinach Tartines

2009-10-08T14:07:00.005-05:00

I think the picture speaks for itself. Tomato, mozzarella and spinach tartines. A delightfully simple sandwich to excite your taste buds and your lunch box.

Tomato, mozzarella and spinach Tartines

Ingredients

1 slice of rye bread, cut in half

1/3 cup mozzarella, shredded

1/4 cup spinach, cut in a chiffonade

1 tomato, thinly sliced

1/4 teaspoon grated parmesan, divided in half

Salt and pepper (to taste)

Preheat oven to 400 degrees Fahrenheit. While the oven warms up, assemble the tartines. Place the bread on a foil-lined baking sheet and evenly sprinkle the mozzarella on top. Roll the spinach leaves into a cigar and cut into long, thin strips. Place a little of the spinach on each half and top with two tomato slices. Finish the tartines with a light seasoning of salt, pepper, and a sprinkling of parmesan on top. Place the tartines in the oven and cook for 5-10 minutes, until the cheese melts and the bread is lightly toasted.

The Triumphant Return of the Sheet Cake

2009-09-20T10:27:00.006-05:00

Whatever happened to the sheet cake? Growing up, I remember them at every birthday party I ever attended. Then, at some point, the sheet cake disappeared. Undoubtedly usurped by other class favorites like cupcakes and cookies, it was soon forgotten. After careful thought and consideration, I decided to bring the sheet cake back. I simply had to find a way.

Earlier this week, my mom and I drafted our menu for our Rosh Hashanah dinner. Rosh Hashanah celebrates the Jewish new year and the meal commences with apples and honey to symbolize a sweet new year and offers all the traditional favorites like brisket, challah and kasha, a healthful buckwheat grain best enjoyed soaked in gravy. Did I mention it's good for you?

With our menu nearly complete, the only question remaining was dessert. After rummaging through my mom's recipe box, we landed on a recipe for the 1886 Chocolate Cake. A rich chocolate cake topped with a decadent chocolate and pecan icing. Sweet with a little bit of crunch--truly, the quintessential chocolate cake. To make things even better, it was a sheet cake.

The preparation was simple enough too. Mix flour, sugar and salt with a mixture of melted butter, water and cocoa powder. Once the wet and dry ingredients have been combined, add eggs, vanilla, baking soda and buttermilk. Pop it in the oven for 30 minutes and spread a thick layer of chocolate icing on top. Remarkably simple, scrumptious and fast, victory is sweet with the return of the sheet cake.

1886 Cafe and Bakery Chocolate Cake

For the Cake:

Preheat the oven to 350 degrees. In a 3 quart mixing bowl, sift together and set aside:

2 cups granulated sugar

2 cups all-purpose flour-sifted

1/2 tsp salt

Melt in a heavy saucepan and add to the above:

2 sticks unsalted butter

1 cup water

4 Tbsp cocoa

Mix well.

Add and mix with the above:

2 eggs, beaten with a fork

1/2 cup buttermilk with 1 tsp baking soda dissolved in it

1 tsp vanilla

Pour into a lightly greased an floured pan. Bake as follows

13" x 9": 25-30 minutes

15" x 10 1/2": 15-20 minutes

For the Icing:

Melt in a heavy saucepan:

1 stick unsalted butter

4 heaping Tbsp cocoa

Add 1/3 cup milk and heat to nearly boiling

Add:

1 (1 lb) box powdered sugar

1 tsp vanilla

1 cup chopped pecans

pinch of salt

Mix well and pour over cake. Cake freezes well or can be stored in the refrigerator. Stays moist if tightly covered with foil or plastic wrap.

Tool of Choice

2009-08-26T19:37:00.003-05:00

Anyone that loves to cook has a favorite tool they rely on time and time again. Perhaps it's that particular tool that is simply indispensable or maybe it just makes you feel fancy. For me, it's my set of wooden spoons and for my grandfather it is his skillets.

My grandfather loves a classic, big American breakfast. Every time we come to visit, he loves preparing breakfast for everyone. Before you've even had your first cup of coffee, he'll set a generous helping of scrambled eggs, sausage, and toast right in front of you. Resistance is futile. You will lose.

Naturally, a meal of this scale requires some heavy machinery and his skillets always rise to the occasion. He handles them with the utmost degree of care and stores them on top of one another with a soft cloth between each skillet--lest anything damage them. There's a pride and a tenderness in how he takes care of his favorite skillets and it's that love along with his favorite tools that creates the perfect breakfast every time.

Absence makes the heart grow Fonder

2009-08-14T21:12:00.005-05:00

So it has been a little over two weeks since my last post and I feel terrible about this. In between a recent week-long visit to help take care of my grandmother, working, and applications for graduate school, there's hardly been any time for cooking or blogging. For my part, this has been an incredibly frustrating development. My recent time away from my blog has illustrated how important it is to me and I cannot wait to get back into the kitchen. So stay tuned! There are more delicious posts to come!

Cranberry Maple Nut Granola

2009-07-18T21:22:00.012-05:00

If I'm not eating something delicious, I'm usually thinking about making something delicious. Case in point, my life so far. Similarly to last week's cookie craving, this week has been all about granola. I happen to be a huge fan of these golden, nutty clusters. From the time I wake up in the morning, through my mid-day snack slump to right before dinner, I can be found sneaking a handful of granola. I love keeping it around the house, but store-bought granola can be so expensive, so I started making my own. For my cranberry maple nut granola, I toss rolled oats, sliced almonds and raw cashews in a honey-maple brown sugar sauce. I heat light brown sugar, white sugar, dark maple syrup and honey over the stovetop, which makes the sauce easier to toss with the granola and gives all those wonderful flavors plenty of time to get to know each other. Surprisingly delicate and mild, the flavors in the honey-maple sauce all balance one another beautifully.

As far as my preferences go, I like my granola lightly browned with a bit of crunch. I place my baking sheets in the lower third of the oven and bake them over low heat for approximately 2 hours or until they are lightly browned and dry. It takes a little extra time, but all that love and patience will make the results well worth the wait.

Cranberry Maple Nut Granola

Ingredients

4 cups rolled oats

3/4 cup packed light brown sugar

1/4 cup white sugar

1/3 cup water

1/3 cup Grade A Dark Amber Maple Syrup ( I use the darker-colored maple syrup, which has a richer flavor)

1/4 cup honey

1/3 cup light extra virgin olive oil or other neutral tasting oil

2 tsp vanilla extract

1 tsp kosher salt

1/2 cup raw, unsalted cashews, roughly chopped

3/4 cup unsweetened coconut

3/4 cup slivered almonds

1 1/3 cup dried cranberries

In a large saucepan, bring the brown sugar, white sugar, maple syrup, honey, and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat; set aside. In a large bowl, combine the oats, cashews, almonds, coconut and salt. Stir oil and vanilla into sugar mixture; pour over oat mixture and toss to coat. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Adjust the oven racks to the lower third of the oven and bake at 250° for approximately 2 hours or until dry and lightly browned, stirring every 15 minutes. Cool completely on wire racks. Toss in the dried cranberries. Store in an airtight container.

Sweet Rewards

2009-07-11T14:44:00.011-05:00

After spending the entire week reorganizing my Nana's old recipes, I felt it was high time to reward myself. Having had a craving for cookies all week, the choice was clear. I decided to try my Nana's recipe for sand tarts. In theory, these crunchy, crumbly cookies are the perfect sweet little bite. In practice, the sand tart is often dry and practically flavorless. Appalling is it not? Never one to serve up a bland cookie, I took up the challenge with relish.

At first glance, everything seemed to be in order. Sifted flour to keep the cookies light, loads of pecans for added crunch and a healthy dusting of powdered sugar for extra sweetness. However, as the dough came together, it became clear that it needed a little help. There is nothing more disappointing than flavorless dough and we all know where that road leads--flavorless cookies. I started with a sprinkling of ground cinnamon, which added a layer of warmth and complexity to the cookies, followed by the addition of plain old sugar. It's amazing what a little sugar can do, elevating the recipe from blah to brilliant. After 12 short minutes in the oven, my sand tarts were ready for the final touch--a dusting of powdered sugar and cinnamon for the ultimate sweet finish.

Sand Tarts

Ingredients
2 sticks unsalted butter

4 tsp sugar

2 cups of all-purpose flour

1 1/4 cup powdered sugar, sifted and divided

1 tsp baking powder

1 1/4 tsp vanilla extract

1 1/4 tsp ground cinnamon, divided

1 cup finely chopped pecans

Preheat the oven to 350℉. Cream the butter and sugar until light and fluffy. Sift together the flour, 1/4 cup powdered sugar, and baking powder. With the mixer on low, add the vanilla, 1/4 tsp cinnamon and the flour mixture, mixing until the flour is fully incorporated. Fold in the pecans. Give the dough a quick taste test. If it needs additional sugar, add it one teaspoon at a time until you achieve the right level of sweetness. Cover the dough and chill in the refrigerator for 30 minutes. Sift together the remaining cup of powdered sugar and teaspoon of cinnamon. Set aside. Shape the dough into crescents and place them on a baking sheet lined with parchment paper. Bake for 10-12 minutes until lightly browned around the edges. While the cookies are still warm, cover them in powdered sugar. Since the cookies are rather delicate, I use a mesh sieve to sprinkle the powdered sugar over the sand tarts. That way, you avoid the always upsetting sight of broken cookies. Yields 2 dozen.

In my Nana's Kitchen

2009-07-08T10:52:00.011-05:00

This past weekend, my family and I traveled to move my father's parents out of their house and into a new apartment. In the span of one weekend, we packed up over twenty years of stuff and memories to boot. While my parents, aunts and uncles tackled piles of pictures, books and childhood toys, my grandmother encouraged me to poke around the kitchen and take anything I fancied. Naturally, you can imagine my excitement as I rifled through drawers of cast-iron biscuit tins and aluminum measuring cups--a foodie dream realized.

In the midst of my rummaging, my mom called me into the living room. In the closet underneath the staircase, she had happened upon an old box of my Nana's recipes. I couldn't believe that my Nana didn't want to keep any of these recipes and so I spent the entirety of the afternoon pouring over old recipes. Some were hand-written, others were written on the backs of envelopes, store receipts, even brown paper bags. The recipes told stories of Sunday breakfasts, birthday parties and weekends spent fishing at my grandparent's ranch. Even when I stumbled upon the occasional culinary land mine, enter her chocolate and mayonnaise cake, I didn't have the heart to let even the most bizarre recipe fade away. There was something magical about trying to decipher my Nana's faded cursive and imagining her hard at work in the kitchen.

Later that day, as we travelled from room to room dividing up my grandparent's possessions, we finally made it back to my favorite room. As my aunts snagged their favorite serving bowls and platters, I patiently waited to snag a few treasures of my own. I came away with a veritable hodge podge of goodies ranging from my great aunt's china to three charming, but well-worn Wonder Shredders™ from the 1930s. Last but not least, I managed to convince my aunts to let me take Nana's box of old recipes home. Knowing that many of these recipes wouldn't last long in their current state, I offered to scan and transcribe each recipe. Recollections of warm, flaky beer biscuits for breakfast and my Nana's pinwheel cookies are some of my fondest childhood memories and in preserving all of her recipes, I can be confident that I'll always have her with me in the kitchen.

Summer Salads

2009-06-24T20:10:00.002-05:00

I love a good salad, but it can be difficult to find one that strikes the right balance. Some salads are too small, some are too heavy, and once in a while you find one that's just right. It's practically a culinary tale of Goldilocks and the Three Bears. That being said, allow me to introduce you to a delicious salad that you can enjoy all summer long. With red new potatoes, roasted red peppers, blanched green beans and grilled shrimp, it is light, satisfying and just right for any occasion.

Vegetable Salad with Grilled Shrimp (Adapted from Giada de Laurentiis' Warm Vegetable Salad)

For the Salad:

2 Roasted Red Bell peppers, sliced.

1 1/2 lb red new potatoes, halved and left whole in equal proportions

3/4 lbs green beans, trimmed

2 scallions, thinly sliced

1/4 cup of flat leaf parsley, chopped

1/2 lb grilled, ready-made shrimp ( You can find this in the deli section of your supermarket and it will save you loads of time)

1 tsp kosher salt

1/2 tsp freshly cracked pepper

For the Vinaigrette:

1/2 cup Olive Oil

3 T Champagne Vinegar

1 tsp lemon zest

Juice of one lemon

4 cloves of roasted garlic or 2 cloves of raw garlic (depending on your preference)

1/4 cup of flat leaf parsley

2 scallions, sliced

1 tsp kosher salt

1 tsp freshly cracked pepper

For the Roasted Red Peppers:

Preheat the broiler on high. Clean the peppers with water and pat dry with a paper towel. Place the peppers on a baking sheet lined with foil. Broil the peppers for 15-20 minutes, turning every 2-3 minutes until they are black and blistered all over. Place the peppers in a bowl and cover with a lid or plastic wrap for 15 minutes. This will loosen the skin, making it easy to remove later. Peel the charred skin off of the peppers, remove the seeds and slice into thin strips. Set aside.

For the Salad:

Bring a large pot of water to a boil and salt the water. Add the potatoes. The original recipe cooks the potatoes for 10-12 minutes, but I cooked mine for 14 minutes. Just make sure they are fork-tender. Remove the potatoes from the pot and drain in a colander. Cover the colander with a clean kitchen towel for one minute to ensure perfectly cooked potatoes. This trick always works for me. Add the green beans and cook for 2-3 minutes until they are bright green and crisp. Drain. Place the red peppers, potatoes, green beans, scallions and parsley in a large mixing bowl.

For the Vinaigrette:

Place all of the ingredients but the parsley and olive oil in a blender. Pulse the ingredients until they begin to come together. Turn the mixer off. Turn the mixer back on and slowly add the olive oil until the dressing comes together and emulsifies. After the dressing is ready, toss the salad with a little less than 1/2 of the dressing and season with salt and pepper. This salad does require a little extra salt and pepper, so adjust the seasonings accordingly. Cover the salad and set aside until you're ready to serve. Toss with the remaining dressing and garnish with parsley. Serves 4-5.

Oven-Roasted Deliciousness

2009-06-21T19:45:00.008-05:00

The smell of red peppers roasting in my oven is absolutely heavenly. With their smoky, sweet aroma and black charred skins, roasted red peppers are an easy and delicious staple to keep around the house. If you have never made them before, I would encourage or rather implore you to do so. It's easy and most importantly--fast. I know I'll be making them all-summer long. They add color and flavor to just about any dish, be it pasta, salads, even the most humble sandwich. Drizzle them with olive oil and store in an airtight container for up to a week.

Roasted Red Peppers

Ingredients

2 Red Bell Peppers

Old Friends

2009-06-20T10:34:00.003-05:00

There's nothing quite as much fun as cooking with a good friend. All it takes is a simple recipe, a nice bottle of wine and you have the perfect evening. Tonight, my friend Catherine and I went for the purest form of comfort food--macaroni and cheese. Catherine and I have been friends since high school and even though we're a little bit different, our mutual love of food has always and continues to bring us together.

Our evening began with the requisite glass(es) of wine, cheese and some light girl talk. When cooking with friends, it's best to cook something that allows you to spend more time talking and less time in the kitchen. Of course, our relaxing girl's night in was not entirely without incident. In classic style, I managed to decorate my white shorts with my glass of Zinfandel, briefly sending me in a mild state of panic. Catherine, domestic goddess that she is, swooped in and saved my shorts from what seemed a certain death by red wine.

With my shorts saved and nerves calmed, it was time to sit down and eat. We loaded our plates up with rich, creamy macaroni and cheese and a light, crisp spinach salad with pears and crispy bacon. It was simple, satisfying and the perfect meal to share with an old friend.

Classic Macaroni & Cheese (Adapted from Martha Stewart's Gratinéed Macaroni and Cheese with Tomatoes)

Ingredients

1 1/2 cups elbow macaroni

2 T unsalted butter

2 T all-purpose flour

2 1/2 cups milk

2 1/3 cups of grated, sharp white cheddar, divided

2 tsp kosher salt

1 1/2 tsp freshly cracked pepper

1/8 tsp ground nutmeg

Cooking Spray

Preheat the oven to 375 ℉. Spray a 10x7x2 ceramic baking dish with cooking spray and set aside. Bring a large pot of water to a boil and add salt. Cook the pasta for 3 minutes and drain. Warm the milk in a saucepan over medium. In another saucepan, heat the butter over medium until it begins to foam. Add the flour and whisk for 1 minute to cook the flour and remove any lumps. Slowly whisk the milk into the butter. Cook and continue to whisk until the sauce has thickened and begins to bubble, 8-10 minutes. Remove from heat. Add the salt, pepper, nutmeg and 2 cups of cheese to the saucepan. Stir until the cheese has melted completely. Taste and adjust the seasonings. Stir in the pasta and transfer the macaroni to your baking dish. Top with the remaining 1/3 cup of cheddar. Bake until golden brown, approximately 30 minutes. Let cool slightly before serving. Serves 2-4.

Indian Cooking

2009-06-15T20:31:00.003-05:00

This weekend, I cooked a miniature Indian feast: chicken curry with potatoes and cauliflower served on a bed of basmati rice with warm, pillowy naan bread. It was an incredible meal, but a marathon cooking day to be sure. 10:00 am. After my obligatory cup of coffee, I enlisted the help of my good friend Devina to help me pull off this delicious meal. We talked on and off all day, even calling in her mother to make sure everything was just right.

I started the day off by making ghee, a clarified butter found in many Indian dishes. It's relatively simple to prepare, but does require a watchful eye, so don't wander too far from the stove. Unlike butter, ghee has a high smoking point, which prevents it from burning and you can use it as you would oil. I add ghee at the end to finish the curry, giving the sauce a wonderful rich quality.

After making the ghee, it was time to venture off to my local Indian grocery store to pick up some last minute items--green chiles and curry leaves. I arrived at the store only to find it was not open yet--and so I waited. Cue elevator music. 15 minutes later, I ran into the store and managed to get the chiles and snag the last bag of curry leaves. After a quick lunch break, it was time to head back to the kitchen.

I began by toasting the spices to make the garam masala, a blend of ground cinnamon stick, coriander, fennel, allspice and cloves. The garam masala provides wonderful depth of flavor and has a warm, heady aroma. Once the garam masala is ready, I begin sauteeing the chiles. Heat the oil, give the chiles a rough chop and throw them in the pot. Don't forget to remove the seeds and membranes! Your mouth will be so grateful. I then add the mustard and cumin seeds until they begin to brown followed by the onions, garlic and ginger. The original recipe belongs to Martha Stewart and calls for an onion, garlic & ginger puree, which takes nearly an hour to caramelize. I've made the curry with the puree before and it is excellent, but who wants to do all that when you could be eating instead? Allow me to suggest the quick and dirty method. Simply chop up the onions and garlic and grate the ginger. You'll shave nearly an hour off of your cooking time and the results will be equally delicious. Stir in the garam masala with the onion mixture and allow the flavors to meld and cook together. Now, it's time to brown the chicken. I find it's easiest to use diced boneless, skinless chicken breasts. Cook the chicken until you have a nice crust on the outside and add the chicken stock and the remaining spices. Bring to a boil and adjust the heat to a simmer and cook for 45 minutes or until the chicken is cooked through. Add the vegetables and cook 30 minutes more. 6:30 pm aka 2 glasses of wine later, it's time to sit down to a well-deserved meal.

Chicken Curry (Adapted from "Martha Stewart's Cooking School")

Ingredients

For Garam Masala:

1 cinnamon stick, broken into 1-inch pieces

2 whole cloves

1 T coriander seeds

1 T fennel seeds

1/2 tsp whole allspice

For Paste:

2 small green chiles, chopped, seeded and membranes removed.

2 medium-size yellow onions, peeled and coarsely chopped

10 garlic cloves, peeled and minced

1 piece (4 ounces) fresh ginger, peeled and grated

3 T sunflower or other neutral-tasting oil

1 T cumin seeds

1 T black or brown mustard seeds

2 T tomato paste

For Stew:

1 quart chicken stock

1 tsp turmeric

6 fresh curry leaves (You can find them at an Indian Grocery Store)

2 dried bay leaves

1/2 tsp dried red chiles, finely ground

1-2 tsp Coarse salt

8 boneless, skinless chicken breasts, diced

2 medium russet potatoes, peeled and cut into 1/2-inch dice

1/2 head of cauliflower, cut into florets

1-2 T ghee or butter

For Serving:

Basmati Rice

Plain Yogurt

Lime wedges

Cilantro

Make garam masala: Gently toast the spices in a dry saute pan over medium heat until they are fragrant. Let cool slightly, then grind spice to a fine powder in a spice grinder or clean coffee grinder. You should have about 1/4 cup.

Prepare onion mixture: Chop the onions and garlic, and grate the ginger. Set a Dutch oven or other heavy pot over medium heat. When it is hot, add the oil and green chile peppers. Saute until the peppers begin to soften. Add cumin and mustard seeds and stir constantly with a wooden spoon until mixture is fragrant and starts to turn golden brown, and mustard seeds begin to pop, 30 to 60 seconds. Stir in the onions, garlic, ginger and garam masala and cook until the onions have softened and are translucent. Add the tomato paste and continue cooking and stirring for another 5 minutes. Add the chicken and cook until the chicken has browned. Pour in the stock and deglaze pot, stirring vigorously to incorporate the onion mixture. Add turmeric, curry leaves, bay leaves, and ground chiles and season with salt. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the stock has reduced slightly (and the flavors have melded), about 45 minutes. Add the vegetables, submerging them in the liquid as much as possible. Simmer until the chicken is cooked through and the potatoes and cauliflower are tender. This will take about 30 minutes more. Stir in ghee. Garnish stew with cilantro sprigs, and serve with rice, yogurt, and lime wedges as desired. Serves 6.

For the Love of Bread

2009-06-15T11:57:00.002-05:00

Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts! ~James Beard

What a feat indeed! There is nothing more delicious or more nuanced than the science behind baking bread. The first loaf of bread I ever baked was a true learning experience. By that I mean to say it was more or less a disaster. The perfectly round loaf I had envisioned was something more akin to an amorphous blob. Not one to give up, I wrote down a list of my mistakes and researched ways to make it better. The second attempt was much improved, but not flawless. I encountered a few trouble spots with the density of the bread and so it was back to the drawing board again. After some light tweaking, it was finally ready. I've included these tips as well as a few of my own baking blunders. With any luck, these tips will keep you on track and ensure a delicious loaf of homemade bread every time.

Baking bread is all about temperature. The temperature of the yeast, the temperature of the water, yes even the temperature of your mixing bowl. Before I proof the yeast, I always warm my glass mixing bowl by filling it with warm water. Yeast is incredibly sensitive to temperature, so the best place to store it is in your pantry. Of course, you can also store it in the refrigerator, just allow the yeast time to reach room temperature before proofing. I take the yeast out the night before and it's ready to go the next day.

The first time I baked bread, I had failed to let it reach room temperature. This nearly killed the yeast and prevented it from rising properly. Clearly, I was not off to a good start. In truth, I should have scrapped the yeast, but I was not about to be bested by some lowly yeast.

After the dough had risen for nearly 2 hours, it was time to start kneading. Kneading develops the protein gluten and distributes the yeast throughout the bread, giving your loaf that perfect texture and taste. When you are first learning to knead dough, the process can seem a little daunting. I assure you that once you learn a few tricks and find your rhythm, it will be a walk in the park. To avoid over-kneading the dough, set a timer according to the time specified in the recipe and stick to it. Use your senses. Look for the dough to be smooth and elastic. When adding the flour, add it one tablespoon at a time to prevent the dough from sticking. I generally have a little flour leftover from kneading, so don't worry if you end up with a little extra. My final tip is to learn the steps and find your rhythm. Gather the dough into a ball, push it away with the heel of your hand, fold the farthest end towards you and give it a 1/4 turn. Push it, fold it, turn it. Push it, fold it, turn it. See how rhythmic it is? Also, be sure to knead the dough at an even pace with firm, but gentle pressure. Once you've finished kneading the dough, cover it and let it rise in a warm place. I let my dough rise in the oven and place a skillet of boiling water under my glass mixing bowl. The boiling water creates a climate-controlled environment for the dough, resulting in a perfect first rise.

After the dough has risen, you will need to punch it down. But first, a word of caution. This is not a boxing match, so show the dough a little respect. Simply make a fist and gently press down into the dough. This will remove any air pockets or excess carbon dioxide.

Now it's time for my favorite part--rolling out the dough. Oddly enough, I find it quite calming. Plus, I love any opportunity to use my french rolling pin. It's just so lovely. Take care not to roll the dough out too thin and only use back-and-forth motions with the rolling pin. It's tempting to roll out the dough in every which direction, but stay strong. If you stick to simple back-and-forth motions and rotate the dough, you'll find it much easier to shape it into a rectangle. Once the dough has been rolled out, roll the dough up and place it seam-side down in a pre-greased loaf pan for the final rise.

Before we enter the final stint of this bread-baking marathon, let's stop and catch our breath. Grab some water or an energy bar if you need it. You can continue whenever you're ready.

Now, we're ready to bake! I know it seems too good to be true, but we've arrived at the final stretch. At this time, it is essential to make sure your oven has pre-heated thoroughly. If you have an in-oven thermometer, you'll find it easy to determine when your oven is ready. I do not have this handy gadget, so I typically allow the oven to heat up for 15 minutes before I begin baking. Every oven is different, just make sure it's plenty hot. Once the oven has pre-heated, gently brush the top of the bread with an egg wash. To create an egg wash, combine one egg yolk with a tablespoon of water. This will create a shiny, golden brown crust. Apply the egg wash in long, even strokes and try to avoid getting egg on the sides of the pan. This will prevent the dough from fully rising. If you notice that the bread is browning too quickly, simply tent it with aluminum foil. When the bread is done, place it on a cooling rack, invite some friends over and gobble it up. Just make sure you get the biggest slice.

Honey Wheat Bread (Adapted from Cooking Light's Sunflower-Wheat Loaf)

Ingredients

1 package dry yeast (about 2 1/4 teaspoons)

1 cup warm water (100° to 110°)

2 cups whole wheat flour

2 tbsp vital wheat gluten

1/3 cup of honey

1/3 cup of vegetable oil

1 tsp sugar

1 tsp salt

1/4 cup wheat germ

2 tbsp cornmeal

1 1/4 cups bread flour, divided

2 cups of boiling water

1/2 cup of rolled oats

Cooking spray

Fill a glass mixing bowl with warm water and pat dry. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes.

Lightly spoon whole wheat flour into dry measuring cups; level with a knife. Add whole wheat flour, vital wheat gluten, honey, oil and salt to yeast mixture, stirring well to combine. Cover and let stand at room temperature 1 hour to create a sponge. You can also prepare the sponge in advance and let it sit covered at room temperature overnight.

In a medium saucepan, boil two cups of water, cover and set aside. Add wheat germ and cornmeal to sponge. Lightly spoon bread flour into dry measuring cups; level with a knife. Add 1 cup flour to sponge; stir until a soft dough forms. Turn dough out onto a floured surface. Set a kitchen timer for about 8 minutes and knead until smooth and elastic; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in the oven for 1-2 hours or until doubled in size. Fill a large skillet with the boiling water and place it on the bottom rack of the oven. Place the dough on the middle rack and let rise. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down. Cover and let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up tightly, starting with the short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Coat dough with cooking spray. Cover and let rise 45 minutes or until doubled in size.

Remove the dough from the oven and preheat the oven to 375°. At this time, you can leave the dough covered on the counter until the oven is ready.

Uncover dough; brush with egg wash and sprinkle the top with rolled oats. Bake at 375° for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

For additional tips on baking bread and kneading dough, see the links below.

http://www.thefreshloaf.com/lessons/yourfirstloaf

http://www.cookinglight.com/cooking-101/essential-ingredients/all-about-baking-bread-00400000002719/

http://www.bonappetit.com/video?videoID=22437895001

Cheese Lovers Unite!

2009-06-10T22:41:00.006-05:00

Looking for a drinking buddy for your favorite frosty beverage? Perhaps you've pondered the perfect partner for your glass of Merlot? If you still haven't found that special someone for your beverage of choice, allow me to introduce you to your matchmaker. Behold, www.cheesecupid.com. Smartly designed with flavor profiles and pairings for wine, beer and liquor, cheesecupid simplifies the entire process, ensuring a delicious partnership every time. Salud!

My Love Affair with Cookbooks

2009-06-10T20:28:00.024-05:00

I first began reading cookbooks last Christmas when my parents gave me the culinary Bible--a collection of recipes and teachings by my God, Martha Stewart. I immediately immersed myself in page after page of recipes, tips and tools and thus began my love affair with cookbooks. I would stay up until one, often times two in the morning, flipping through hundreds of pages and photographs, concocting a list of every recipe I wanted to try and every kitchen gadget I had to have. I didn't really need a fluted tart pan, but boy did I want one.

Around that same time, in between recipe browsing, I found myself in a predicament common to many recent college graduates. Like so many before me, I was ready to break out and tackle the world. Unfortunately, I hadn't the slightest clue what I wanted to do. I knew I had a clear passion for food and cooking, so I began some much needed self-reflection and continued to seek guidance from the culinary gods.

More than ever, I found a heightened level of enjoyment, comfort and reassurance in reading cookbooks. I cooked and read constantly, all the while, learning as much as I could about food. My love for cookbooks sparked an interest in food magazines, which in turn led me to venture out into the blogosphere. It was there that I began toying with the idea of writing. I began gathering recipes, jotting down my favorite stories and finally published my own food blog. Much to my surprise, it all came quite naturally to me. Writing about food, family and my favorite recipes provided the opportunity to pursue my passion and be creative. And it all began with a cookbook.

Breakfast for Dinner: Vegetable Omelettes

2009-06-09T11:18:00.011-05:00

Breakfast for dinner is one of those brilliant little feats that makes my world go 'round. Who can resist a short stack of pancakes or eggs with crispy bacon at such an inappropriate hour? Not this girl. I go for fluffy omelettes loaded with veggies and golden brown home fries on the side. So throw on your pajamas and grab your favorite coffee mug, because breakfast is served.

Vegetable Omelettes

2-3 tbsp Olive Oil (You want just enough to evenly coat the pan)

2 Large Eggs, beaten

A splash of milk

1/8 tsp Salt

1/4 tsp Freshly Cracked Pepper

2 slices of Swiss Cheese

A Handful of Spinach (very scientific, I know)

1/3 Cup Sauteed Mushrooms

3 Grape Tomatoes, thinly sliced

A Quick Tip: Omelettes take very little time to cook. For that reason, it is important to have all your ingredients in place and ready. This will make your cooking process more smooth and efficient.

In a 10 inch skillet, heat the olive oil over high heat. You want the oil very hot, but not smoking. If by chance this happens, briefly turn off the heat and remove the skillet. Once the skillet cools down, return it to the stovetop. While the oil heats, crack the eggs in a bowl, add the milk, season with salt and pepper and whisk vigorously. Once the pan is ready, pour the eggs into the pan. You should hear a nice crackling sound. That's exactly what you want. Immediately cover the eggs with a lid or plate for approximately 1 minute. Remove the lid and take a quick look. You want the eggs to be slightly puffed and a little runny on top. Now it's time to flip the omelette. My dad has a technique which I have dubbed the "Lift and Flip" method. Lift the skillet with one hand and place the spatula under the eggs with the other and flip. Lower the heat to medium-high. While the other side is browning, arrange two slices of swiss cheese, the spinach, mushrooms and tomatoes on one side of the omelette. Slide your spatula underneath the omelette and fold it in half. To create a seal, press down on the omelette with the spatula. This will keep all of the veggies inside and make your omelette more compact. Remove the omelette from the heat and enjoy. Serves 1.

Breakfast for Dinner: Home Fries

2009-06-08T18:07:00.017-05:00

Home Fries

Ingredients

3 tbsp Olive Oil

1 1/2 lbs Red A Potatoes, halved or quartered. (Try to keep them roughly the same size)

2 Garlic Cloves, minced

1 tbsp Fines Herbes

1/4 tsp Dried Whole Rosemary Leaf (You can also use fresh rosemary as well)

In a 12 inch skillet, heat 2 tbsp olive oil over medium heat. Add the garlic, fines herbes & rosemary, cooking until fragrant. Adjust the heat to medium high, add the potatoes and drizzle them with the remaining tablespoon of olive oil. This will coat the potatoes and prevent sticking. Season with salt and freshly cracked pepper. Turn the potatoes sparingly. This will help maintain a crisp golden crust and ensure even browning. Pan fry the potatoes for approximately 45 minutes-1 hour or until they are fork tender and golden brown. Once you can easily insert a fork into the potatoes, they are fully cooked. If not serving immediately, cover and place the potatoes in an oven safe dish at 200℉ until ready to serve. Serves 4.

The Most Delicious Onion

2009-06-07T22:05:00.013-05:00

For as long as I can remember, I have always hated onions. I shouldn't say hate, rather strongly dislike--hate is such an ugly word. The truth of the matter is that the onion and I have a colored past. As much as I rely on them for cooking, I can almost never bring myself to eat one. That is until I met the shallot. Maybe it's their flavor, perhaps it's the slightly snooty name, whatever it is I just can't get enough of this little onion. Its sweet, mild flavor adapts to a variety of dishes and I especially love them caramelized atop a bed of sauteed zucchini with lots of freshly cracked pepper.

Sauteed Zucchini with Caramelized Shallots

2 tbsp Olive Oil

3 Zucchini Squash, trimmed and sliced 1/2 inch thick

2 Garlic Cloves, minced

1 tbsp Fresh Thyme, minced

1 tsp of salt, divided

1 tsp Freshly Cracked Pepper, divided

Heat olive oil in a 12 inch skillet over medium heat. Add the garlic, thyme, 1/2 tsp salt and 1/2 tsp of pepper. Heat until fragrant. Add the zucchini and season with the remaining salt and pepper. Saute the zucchini until soft, stirring occasionally. Remove from heat. Serves 3.

Caramelized Shallots

2 tbsp olive oil

4 shallots, thinly sliced

1 tsp granulated sugar

In a 10 inch skillet, heat olive oil over high heat. Add the shallots and cook until browned around the edges. This will take 5-10 minutes. Lower the heat to medium, sprinkle the shallots with sugar and stir. Cook the shallots for an additional 30 minutes until completely browned. Remove from heat. Serve atop a bed of sauteed zucchini.

Deep [Foodie] Thoughts: The Age Old Question

2009-06-05T17:27:00.014-05:00

What do you want for dinner? The age old question. Every day my mom asks me the same question and I never have an answer. Over time, I've managed to craft the perfect response. I've whittled it down to a simple "hmm", which I am capable of sustaining for as long as need be. To an outsider, it might appear as if I'm deep in thought, but you would be mistaken. By nature, I am incredibly indecisive and as a result, this nightly decision never becomes any easier.

As someone who loves to cook, I realize this may seem odd. I completely agree. With so many wonderful things to eat in this world, how could someone be incapable of choosing anything? I suppose that's just what makes me--me. Hold on, I think I hear my mom calling. What was that? What do I want for dinner?

A Quick Fix

2009-06-05T10:49:00.011-05:00

Here's a fantastic side that takes no time at all. Blanched Green Beans with Sauteed Mushrooms. I used to sautee my green beans in olive oil, which took forever. So long in fact that by the time I was ready to eat them, they weren't exactly green anymore. Well, I had had it with my not-so-green beans and so I made a minor tweak, opting to blanch them instead. Blanching is a technique where you flash cook or parboil the vegetables in boiling water until they are just crisp tender. This allows the vegetables to retain all their vitamins and keep their beautiful color. Blanching only takes a few minutes and once the vegetables finish cooking, simply place them in an ice bath to keep them crisp.

Naturally, green beans by themselves are not awe-inspiring. Enter the mushrooms. Mushrooms make a brilliant addition and when paired with the crispness of the green beans, the results are simple and satisfying. Toss in a little minced garlic, a splash of white wine & freshly chopped thyme and you'll have a delicious quick fix for you and yours.

Blanched Green Beans with Sauteed Mushrooms

Ingredients

2 1/2 - 3 cups of green beans, washed and trimmed

1 tsp kosher salt

2 tbsp Olive Oil

2 packages of button mushrooms, cleaned with a damp cloth

2 cloves of garlic, minced

1 tbsp freshly chopped thyme

A splash of white wine

Salt and Freshly Ground Pepper (to taste)

Bring a large pot of water to a rolling boil. Add the salt and green beans. Depending on the size of your pot, you may want to add the green beans in batches. Blanch the green beans for 2 minutes. They will be bright green. Using a skimmer, remove the green beans from the pot and place them in a bowl of ice water. Add the remaining green beans, blanch and place them in the ice bath. Drain the green beans.

In a medium skillet, heat the olive oil over medium heat. Add the garlic, thyme, white wine and season with salt and pepper. Stir ocassionally and sautee until nicely browned. Return the green beans to the pot and warm over low heat. Stir in the mushrooms, give it one final taste and season with salt and pepper if needed. Serves 4.

A little bit of Greenery

2009-06-02T14:20:00.006-05:00

As I was scrolling through my recipe box this morning, I experienced a minor freakout. I realized that I had not posted one recipe with vegetables. Not one! Much to my dismay, I found a long list of sweets, chocolate and more carbohydrates than you can shake a stick at. Don't get me wrong, I love the occasional sweet treat, but I was highly displeased at the lack of greenery. So without further delay, let's talk spinach. I am completely enamored with this little leafy green. Packed with vitamins and minerals, it has countless health benefits and it's a cinch to prepare. You can dress up it up virtually anyway you like and chances are it will be fantastic. I cook spinach all the time and it's one of the easiest vegetables to prepare. I wilt the spinach, which allows it to cook down quickly, while retaining all of it's beautiful green color. All it takes is a few simple ingredients. I start with a drizzling of olive oil, a few splashes of balsamic vinegar, garlic and red chile flakes and in no time at all you have the perfect dish. Do something good for yourself. Popeye will be impressed.

Wilted Spinach with Balsamic Vinegar, Garlic and Red Chile Flakes

Ingredients

2 tbsp olive oil

1 large box of pre-washed spinach

2 cloves of garlic, minced

1/4 tsp red chile flakes

4 capfuls of Balsamic Vinegar

1/2 tsp Salt (or to taste)

1 tsp Freshly Ground Pepper (or to taste)

1 tbsp lemon juice

In a large stockpot, heat the olive oil and balsamic vinegar over medium heat. Add the garlic and red chile flakes, cooking until fragrant. Add the spinach and adjust the heat to medium-high. Sprinkle the spinach with salt and freshly ground pepper, stirring occasionally until the spinach wilts and is bright green--approximately 5-10 minutes. Drizzle with lemon juice. Serves 4.

Perfect Blueberry Sauce

2009-05-30T02:06:00.026-05:00

After much research and taste-testing, I managed to concoct what I believe to be the perfect blueberry sauce. Like any basic fruit sauce, you begin with a base of equal parts sugar and water. To that I toss in a generous helping of fresh blueberries and let the magic begin. I add pure vanilla extract in combination with lemon juice and lemon rind, which gives the sauce a sweet, slightly tart bite. I use both the lemon juice and lemon rind to develop a more complex lemon flavor. The oil from the rind renders a concentrated flavor, while the juice is much milder in comparison. Both of these ingredients are fabulous flavor boosters and you can use the zest virtually anywhere you use the juice. Plus, you don't even need to break out your zester, just toss it in the pot and let it go. I learned this trick courtesy of the fabulous Ina Garten. Now who says television can't be educational? But I digress--back to the sauce. The final ingredient that takes this sauce from good to great is ground nutmeg. If you can get your hands on freshly grated nutmeg, it will be all the more delicious. All you need is a pinch, but it rounds out the flavor perfectly. The end result is a beautifully rich, deep purple sauce, loaded with antioxidents--albeit slightly hidden ones.

Perfect Blueberry Sauce

1 cup of water

1 cup of sugar

1.5 cups of fresh blueberries

1/2 tsp pure vanilla extract

1 whole lemon rind

2 tbsp lemon juice

1/8 tsp ground nutmeg

Combine all ingredients in a medium saucepan and bring to a boil. Simmer for 15 minutes or until the sauce thickens. Remove from heat and cool to room temperature. Pour blueberry sauce into a fine-mesh sieve and press on the blueberries to extract all the juices. Discard the solids. Cover and store in the refrigerator.

That's Amore

2009-05-29T17:52:00.000-05:00

When I moved to New York last September, I moved into a small Midtown apartment with three roommates, all of whom were perfect strangers to me. Needless to say, I was a bit nervous. On top of that, we would all be sharing one bedroom. Now, I would not typically characterize myself as a praying woman, but once I heard that, I figured I'd better give it a shot. Much to my chagrin, those three strangers, Amanda, Relana and Whitney, turned out to be incredible roommates and it's been all love ever since.

The four of us got on brilliantly and because we were living in New York, our apartment experienced a certain amount of traffic. After all, does anyone really need an excuse to come to New York? When Amanda's best friend Tara came to visit, Tara and I decided to make dinner for everyone. We hopped the subway down to Union Square and gathered all the ingredients for the makings of the perfect lasagna: a simple marinara sauce, fluffy ricotta, fresh spinach and mushrooms, and just a little bit of heat. Unfortunately, as I began assembling the lasagna, I noticed a small problem. I had purchased far too many lasagna noodles. I'm talking 4 or 5 boxes here! Fortunately, my bad math translated into a wonderful apartment tradition--Friday night lasagna dinners. It gave us all a chance to gather around the table, talk, and drink the $3.99 bottle of wine we had been saving all week. For me, when it comes to dinner with friends, it's all love and it's always lasagna.

Vegetarian Lasagna with Spinach and Mushrooms

2 tbsp olive oil

2 tbsp butter

2 cloves of garlic, minced

¼ tsp red chile flakes

1 tsp sugar

3 boxes of sliced button mushrooms

2 boxes of No Boil Lasagna noodles

1 (32 oz) jar of Marinara Sauce

1 (15 oz) jar of San Marzano Italian chopped tomatoes

1/4 Cup Red Wine

2 (15 oz) containers of part-skim ricotta cheese, room temperature

½ -1 lb Mozzarella Cheese, coarsely grated

¼ Cup parmesan cheese, finely grated

¼ Cup fontina cheese, coarsely grated

2 eggs, room temperature

¼ Cup Italian parsley, chopped

¼ tsp dried rosemary (You can also use fresh rosemary, I just had dried rosemary on hand)

1 tbsp fresh thyme, chopped

1 small box of pre-washed spinach

Salt and Pepper (to taste)

Heat olive oil, butter and red chile flakes over medium heat in a skillet. Add garlic and heat until fragrant (about 30 seconds). Add mushrooms and sauté until nicely browned. Combine ricotta cheese, parsley, rosemary, thyme, eggs, 1 cup of mozzarella and ¼ C parmesan cheese in a bowl and season with salt and pepper. In a medium saucepan, combine the marinara sauce, chopped tomatoes, red wine and sugar and simmer for 20 minutes until the flavors meld. Allow the sauce to cool slightly. Next, lightly coat the bottom of the lasagna pan with the marinara sauce. Stack 4 lasagna noodles on top of the marina sauce, overlapping the noodles as you go. Spread a thin layer of the ricotta (about ¼ of the mixture) over the noodles. Next, sprinkle a layer of spinach on top of the ricotta (adding as much or as little as you like) and top the spinach with a ¼ of the sautéed mushrooms. Ladle more marinara sauce on top of the mushroom, just so you have a nice even layer of sauce. Repeat this process 3 more times, beginning with the noodles and ending with the sauce. You should have 4 layers. Sprinkle the top of the lasagna with the mozzarella, parmesan and fontina cheeses. Cover the lasagna with a layer of parchment paper and foil or simply buttered foil to lock in the moisture. Preheat the oven to 350 degrees and cook according to the package instructions, 45 minutes-1 hour, depending on your oven. Just be sure to keep an eye on it and check it periodically. To brown the cheese, remove the parchment paper and foil and place the lasagna under the broiler for an additional 5-10 minutes, until it is evenly browned on top. Remove lasagna from the oven and let it rest covered for an additional ten minutes. Garnish with remaining parsley. Serves 4-6.

Love in a Jug: Perfect Iced Tea

2009-05-28T08:00:00.033-05:00

This post is dedicated to the ultimate authority on Iced Tea--my mom.

There is nothing more satisfying than a tall glass of iced tea on a hot summer's day. Scratch that. Any day. In my family, we are very particular, nay even snobby about our tea. Believe me, we drink our fair share. None of that hibiscus-mango-peach nonsense. True iced tea need not be futzed with. That refreshing hit of sweet citrus simply cannot be matched by any other beverage.

Whenever I think of iced tea, so many fond memories come to mind. I first think of my mom--the consummate authority on all things iced tea. Over the years, the simple act of sharing iced tea and conversation has helped to nurture and develop the unique relationship we share. Whether it's after a long workout or just a trip to the grocery store, we never miss an opportunity to indulge in our favorite drink.

I often think of my Aunt Arlene as well. Growing up, there was always a huge jug of iced tea sitting on her kitchen countertop. Her Sun Tea is brimming with lemons and oranges and its fruity, sweet flavor is the perfect compliment to casual family dinners and long conversations on the porch.

Texas Sun Tea (Courtesy of my Aunt Arlene, whose love for iced tea is endless)

Ingredients

A Sunny Day

1 Gallon of water

6 large iced tea bags (Luzianne is the best, but Lipton is an excellent substitute as well)

2 lemons, halved

1 seedless orange, halved

1 cup of sugar (or more to taste)

Sun Tea is made with love and heat. Fill a glass gallon jug with cool water, add the tea bags, juice the lemons and orange and add the rinds. Give it a quick stir and steep for one hour in the sun. Add 1 cup of sugar for sweet tea or leave unsweetened. Serve with tons of ice.

Preparation for not so sunny days: Fill a medium-sized pot with 5 cups of water and bring to a boil. Remove from heat, add 5 tea bags and steep for 1 hour. Add the fruit and stir. Pour into a gallon glass jug or tea pitcher and dilute with water. You may have to alter the amount of water depending on the size of your pitcher. A good rule of thumb is about 2 parts water: 1 part tea. Be sure to add the water slowly and check the color by pouring a small amount into a glass and holding it up to the light. The tea should have a golden amber color. Serve with tons of ice.

Show a Blog Some Love

2009-05-27T09:00:00.019-05:00

Hey Y'all!

I hope that you have enjoyed reading the first few installments of Rachel Getting Cooking. It has been such a pleasure to write it and all the positive feedback you have sent my way has been tremendous. So thank you, thank you, thank you! I'm hard at work drafting several new posts, so the next time you stop by, show your support and become a follower of my blog. It's a simple way to say that you like what you see. Think of it as a virtual fist bump. Just click on the "Follow" tab located on the right side of the blog and sign up. While you're here, tell me what you think and post a comment. There's plenty of room under each post, so don't be shy! I would love to hear your feedback! Just click the ''Comments" tab under each post. So become a follower, post comments, share it with your friends and stay tuned. There are many more delicious posts to come!

Chocolate+Orange

2009-05-26T12:40:00.022-05:00

It's around Christmas time that I especially look forward to noshing on a few sweet treats. Every year, my family and I drive to Lubbock, Texas to visit my grandparents and spend the week in a veritable food coma. Stacks of cookie tins line the kitchen counter, while my grandfather sneaks off to uncover the canister of homemade fudge he has been stashing away all week. As I sift through the tins, I find all of the familiar favorites: buttery sugar cookies topped with red and green sprinkles, homemade toffee and chocolate espresso cookies dredged in powdered sugar. I can feel the sugar high already. Of course for me, the sweetest treat always awaited me at home. As the car pulled back into the driveway, my brothers and I raced into the living room and ceremoniously dumped the contents of our stockings onto the living room floor. There lay three oranges, nuts galore and my absolute favorite Christmas treat--the chocolate orange. Now, I realize that not everyone appreciates the magic of the chocolate orange. There are those that find this flavor combination odd. Unusual flavor combinations aside, I believe there is one thing on which everyone can agree--whacking them open on the countertop is absolutely fantastic. You just can't do that with a fruit cake.

As I was reflecting on all these Christmas memories and my beloved chocolate orange, I began toying with the idea of turning my favorite Christmas treat into a cookie I could enjoy year round. I combined toasted pecans with orange zest, dark chocolate, and a pinch of cinnamon. The end result is toasted pecan, orange, and chocolate cookies--the perfect treat to hold you over over until next Christmas.

Toasted Pecan, Orange and Chocolate Chip Cookies

Ingredients:

1 stick unsalted butter, room temperature

¼ cup granulated white sugar

½ cup light brown sugar

1 egg

1 tsp vanilla

1 ½ cups flour

½ tsp baking soda

½ tsp salt

1.5 tsp orange zest

¼ tsp ground cinnamon

½ cup toasted pecans, chopped

½ - ¾ cups of dark chocolate chips (depending on your level of chocolate obsession)

Heat the oven to 400 degrees and place the pecans on a baking sheet lined with parchment paper. Toast the pecans for 2 minutes or until lightly browned. Watch them carefully, as they can burn easily! Remove the pecans from the oven and chop them up. Turn the oven down to 350 degrees.

Cream the butter and both sugars together. Mix in the egg, orange zest, and vanilla. Whisk all the dry ingredients together and add the dry ingredients in thirds. Fold in the pecans and chocolate chips. Cover and chill in the refrigerator for 30 minutes. Roll the dough into 1 inch balls and bake for 12 minutes on a baking sheet lined with parchment paper. Remove the cookies from the oven and place them on a cooling rack. After they've cooled, grab a few cookies, a glass of ice cold milk and enjoy!

Easy Bake Oven

2009-05-24T20:19:00.008-05:00

When I was little, I used to wish for an easy bake oven. As a child, it seemed like the pinnacle of cool--plus can you really go wrong with itty-bitty desserts? I think not. Of course, little did I know that one day my wish would come true.

Last fall, I moved to New York and like most newcomers to the city, I was overwhelmed by the hustle and bustle of Manhattan and underwhelmed by the size my new midtown apartment. It was small, but it was my first place and I chalked it up to a character-building experience. I had just moved to New York City! You could have thrown me in a shoe box and I would have been happy.

As I scoped out my new digs, I was immediately drawn to the kitchen. It was long and narrow, but seemed manageable. Then, there was the matter of the oven. When I saw it I could not believe my eyes! Like everything else in my apartment, it was pint-sized and so I fondly named it my 'easy bake oven'. In spite of its size, my 'easy bake oven' was host to a myriad of culinary concoctions, including one my personal favorites, banana nut bread. Since our kitchen was sparsely equipped, it took just about every utensil and bowl we had, but the means always justified the end.

Naturally, you can use any nut you like for banana nut bread. As a proud Texan and Southerner, I prefer pecans. Pecans are a brilliant partner for banana bread as they diversify the texture and give the bread a more healthful bite. I also toast the pecans, which unlocks the flavor and adds a layer of warmth to the bread. Sour cream is another essential ingredient. It creates the perfect moist crumb. Ladies, (and perhaps even some calorie-conscious gentleman), this is not the place for low-fat sour cream or yogurt. Trust me on this one. In the past, I have substituted low-fat sour cream or yogurt,which lightens the calories, but also yields dryer bread. My advice is that if you want to knock it out of the park, use regular sour cream. You'll be glad you did. Plus, you can always hit the gym tomorrow.

Banana Nut Bread

INGREDIENTS

3 or 4 ripe bananas, smashed

1/3 cup melted butter

1/3 cup sour cream

1 cup sugar

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

Pinch of salt

Pinch of ground cinnamon

1 1/2 cups of all-purpose flour

1/2 cup toasted pecans, chopped

METHOD

Preheat the oven to 400° F and place the pecans on a baking sheet lined with parchment paper. Toast the pecans for 2-5 minutes or until lightly browned. Watch them carefully as they can burn quickly. Once the pecans have cooled, you can chop them. Turn the oven down to 350℉. With a wooden spoon, mix the butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, sour cream, cinnamon, and vanilla. Sprinkle the baking soda and salt over the mixture and mix all together. Mix in the flour last and fold in the pecans. Pour mixture into a 8.5 inch loaf pan lightly coated with cooking spray. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.