Tacos and Guac

Hi readers. Health and "issues" restored, it's time to cook!

I like to think that I make pretty kick-ass Guacamole. Everyone adds their own special thing to Guac, I think this combo work really well. Try it once with these ingredients (if you can find them all, if not I'll offer suggestions of course), and feel free fiddle with the amounts according to taste. If you don’t love it, then add whatever you like – there are no rules when it comes to Guacamole.

Guacamole

7 small ripe Haas Avocados (or 6 large)
1/2 finely chopped large White Onion
*I really suggest White Onion for this,
you need something strong and pungent
1 large Jalapeno, finely chopped
*See pics.
You need to remove the seeds and pith (the white stuff)
And use plastic gloves if you're worried about spreading the heat
2 Medium Tomatillos chopped
*See pics.
Tomatillos are like a firm lemony flavored tomato
They add great flavor and wonderful texture.
If you can't find them:
Chop two small very firm (they can be green) tomatoes
and add the juice of another half of a Lime
1 cup finely chopped Cilantro
1/2 cup chopped Grape or Cherry Tomatoes
*I like the added sweetness, you can use reg tomatoes too though
Juice of 3 Limes
1 Tsp of Kosher Salt
*I like using Kosher Salt
but if you're using regular or Sea Salt
start with a 1/2 Tsp and work your way up.
Kosher Salt is actually less salty than normal salts

Add everything together and mash up to your desired texture. I like my Guac pretty chunky, but feel free to whip it up if you like. If you like it spicier add more Jalapeno or even some Tabasco or hot sauce. Also, add more salt or Lime or Cilantro according to your taste. I like to let it sit in the fridge for about an hour to let all the flavors really meld together. One other note: DON'T make or serve or store Guac it in a metal bowl. The metal with interact with the avocados and lime juice and make the whole thing a truly horrible shade of brown, and change the taste too. Instead use plastic or ceramic.

Makes about 3 cups, or more depending on the size of the avocados.


Finished Guac









Tomatillo with paper-like skin










Tomatillo, peeled









Tomatillo, cut









Jalapeno, cut








Jalapeno, cleaned








Jalapeno, diced, wearing plastic gloves









Tacos

This really could not be easier. I buy pre-made soft tortillas (sorry I don't have time to grind my own meal and make them), quickly sauté some steak and onions, and that’s it. Of course you can use Chicken, Pork, Fish, Shrimp or anything else you’re little Taco-loving heart desires.

1/2 Yellow Onion, sliced
1 lb Skirt Steak, cut into strips
*or Sandwich Steaks, or London Broil or...
It can be any somewhat lean, thin cut of meat
1/2 Tsp of Garlic Salt
*probably closer to 3/4 but not a full Tsp
2 Tbs of Veg oil
6-8 Small Tortillas
*doesn't matter if they're flour or corn
Queso Fresca
*This is soft white cheese, sometimes called Queso Blanco.
It comes in blocks that look like Feta or crumbled.
It doesn’t matter what you get,
you can add a slice to each taco or crumbles to each taco.
If you can't find it, use another mild cheese like Jack.

"Toast" the tortillas over the burner (see pic), a couple of seconds each side until heated (they might scorch marks, that’s fine, they add great flavor). Put aside. Heat the oil until very hot. Add the meat and the onions and sprinkle with the Garlic Salt. Just let the mixture cook on High until the meat and the onions get color and the meat is cooked. Taste both the onion and meat and add more Garlic Salt if needed. Add some cheese to a tortilla, add some of the meat and onions, and fold (see pic). Enjoy!


finished Tacos









Tortilla on the burner

Mushroom Soup & Stuffing

Success!

I tested the Mushroom Soup and Stuffing for the Thanksgiving meal this past weekend and they were (almost 100%) amazing. Stuffing needs some bacon amount tweaking, and Mushroom Soup needs some salt and pepper tweaking. As soon as they are setlled, I'll post pics and recipes. Let me just say, that the Brioche was divine in the stuffing! And they said it couldnt be done - ye of little faith. Don't let people tell you that seemingly odd culinary ideas won't work!!

PS
For those of you who are Costco members: Last week they were selling 10 Vanilla Beans for just over $20. If you don't know... that's a beyond amazing deal. If you don't know what to do with vanilla beans, check in later today or tomorrow for my vanilla bean post.

Nonsense! Or: What Does a Librarian Know About Cooking Anyway?

I was reading the NY Times food section, and there was an article about Turkey brining by a Mr. Harold McGee (not a very culinary name is it? He sounds like the local librarian to me). More specifically, the article was about the enternal Thanksgiving question: to brine or not to brine? Personally I think this is a ridiculous question, of COURSE you should brine don't be silly. Ok, so it takes a few hours or overnight to do, and it looks kinda funny after you take it out of the brining solution (imagine that pale pimply kid from Junior High School), but it's sooo worth it for a tender, juicy, and plump turkey -- and we all know that there is nothing more disapointg than a dry turkey on Thanksgiving (except maybe canned cranberry sauce, thank you 1950's).

However, if you read the article, after the "pro" section, there is a "con" section. The main issue under con's... no pan drippings for gravy. This is ridiculous! My mother, the Grand Duchess and I, have been brining our turkey's for years, and for years there has been amazing gravy. We accomplish this but using an excellent recipe by Pam Anderson that I've linked here (if you have a larger Turkey, or would like her gravy recipe, click on the link below to find Pam Anderson's book list). The librarion goes on to say that he tried many different techniques and temperatures with no success. Really, an educated librarian such as Mr. McGee should be better equiped at doing his research, if he had he would have found out that he's an idiot. All fooling aside, try Anderson's recipe, you won't be disapointed and you'll have plenty of gravy, thank you very much Mr. McGee.

(By the way, Pam Anderson has a wonderful collection of books that I highly highly reccomend for anyone! Check them out here.)

Thanksgiving Menu, Thanks!

Thanks for all the votes, the menu is now (almost) set!






Turkey & Gravy
Mom's Cranberry Relish
Mushroom Soup
Stuffing (TBD after testing, I'll keep you "posted")
Roasted Acorn Squash Wedges with Brown Sugar
Wild Rice with Apriocts and Spiced Almonds
Roasted Carrots & Cauliflower with Brown butter and Hazelnuts
Salad with Poached Pears and Stilton
Mom's Pumpkin Flan
Cranberry Clafouti

Thanksgiving Menu??

For the first time I think ever, Thanksgiving will be a sit down affair for us. We usually have a big 'ol buffet style number for around 30 or so people with a massive turkey, massive amounts of stuffing, green beans and mashed sweet potatoes, but this year I get to explore, be a little more elegant, and test these culinary chops of mine. I'm trying something new, survey's... so please give me your opinion.

This is what I'm thinking:

Turkey:
This goes without saying obviously. I brine my turkey with salt and sugar and some spices overnight which keeps it moist and faboo.

Stuffing:
I've never made stuffing from scratch before, but I am this year. What I'd really like to do is make a stuffing from brioche (a soft somewhat sweet French bread), but I suspect that even if I let it get a bit stale or dry it out in the oven, it's going to be too soft of a bread for stuffing. If that's the case I'll use corn bread instead. As for what kind of stuffing, I have in my mind that Toasted Pine Nuts & Bacon (slab bacon so I can get some nice cubes) sounds wonderful. I would use sautéed onions and celery and maybe mushrooms. I'd use plenty of Thyme, butter and white wine too.

Wild Rice:
I'm pretty sure I'm making wild rice instead of potatoes. It's a little less expected, and the huge array of stuff I can put in the rice is fun. I was thinking of dried cranberries and pecans, which isn't terribly groundbreaking but it's still great. Of course, I could go a totally different route. I might go a little spicy and Moroccan... spiced almonds and dried apricots. What do you think?

poll by twiigs.com

Soup:
I've always wanted to start a Thanksgiving meal with soup. I'm torn though. I'd like to do either an acorn squash soup, or a Mushroom Soup. Before you decide, let me say this. If I make the acorn squash soup, then I wouldn't have acorn squash in the rest of the meal, and I would make this killer mushroom pate that would be served on toast points along with the salad. If however, I make the mushroom soup, I would make equally amazing acorn squash wedges with brown sugar and melted butter. I'm leaning toward mushroom soup, but what do you think?

poll by twiigs.com

Veggies:
I'm thinking of roasted carrots and cauliflower with brown butter and roasted chopped hazelnuts... that made me hungry actually. OOO I can't wait!

Salad:
Depending on soup decisions, this will either have the toast points with the mushroom pate, or sliced poached pears and stilton (an English cheese that’s very much like a Blue cheese)... oh man got hungry again!

Dessert:
Dessert will be my Mother's pumpkin flan - I know it sounds weird but its AMAZING, and a cranberry clafoutti (that is fruit sautéed in liquor, and then baked in a batter, so good, so easy).

Phew, well thanks for the input, and there will be recipes as soon as decisions have been made, and then of course pics of the food!

Coq au Vin

4 Chicken Thighs (skin on)
4 Chicken Legs (skin on)
**personally, I prefer thighs, so I usually put more thighs than legs
2 Cups rich red wine
**like Cabernet Sauvignon, but even a Malbec or Chianti would work
1/2 - 3/4 lb of slab bacon
**slab instead of sliced so you can cut it into cubes/chunks
1 Medium yellow onion, finely chopped
8 Garlic cloves, crushed or finely sliced
10 or so white pearl onions, peeled
**these will be cooked whole so try to get them not too small or too big, bite sized
1/2 lb Crimini mushrooms
**Baby Bella mushrooms are the same thing, white / button mushrooms work as well
3 Tbs flour
1 Tbs tomato paste
2 Tbs Cognac
**if you don't want to add cognac, you can use chicken or beef stock
3-4 dry bay leaves
6-7 Fresh Thyme sprigs
Salt & pepper
Olive oil
**maybe, depends on how much fat is rendered from the bacon

1. Put chicken and wine in a large bowl. Refrigerate overnight if you can, if not, at least 4-5 hours.

2. Preheat oven to 325. Remove the chicken from the wine and pat dry, but reserve the wine. Season the chicken with salt and pepper.

3. Cook the bacon on medium-low (very important to cook bacon at a low temp, there is so much fat in bacon that it burns very quickly) in a Dutch Oven or a heavy bottom pot with a lid (if no lid, then tin foil) that can be put in the oven. Cook until crispy but not burnt, about 20 minutes. Set aside the bacon (try not to nibble too much) and leave the drippings in the pot. You should have about 3 Tbs of fat, that’s just over a quarter cup. If it looks like less than that, add some olive oil. Reversely, if it looks like more than that, get rid of some – this is already a rich dish, you don’t want it oily too.

4. Raise the heat to medium-high, and working in batches, cook the chicken until the skin is golden about 6 minutes or so per side. Transfer to a plate. Add the chopped onion until translucent and then add the garlic for two or so minutes. Add the pearl onions and the mushrooms, and cook until browned, about 5-6 minutes. Stir in the flour and the tomato paste and cook another couple of minutes (this will make things a little thicker, if it seems like it’s getting too sticky lower the heat a bit, you don’t want things to burn). Now add the cognac and stir everything together for another minute or so.

5. Return the chicken and the bacon to the pot. Add the reserved wine and the herbs. Bring it all to a simmer, making sure to get all the bits that might have stuck to the bottom. Cover with the lid, and put it in the oven until all the veggies and the chicken is cooked. Depending on your stove and the pot, this could take anywhere from 45 minutes to just over an hour.

6. When you take it out of the oven, throw away the herbs, and skim the top of any access oil. If there is a lot of oil that need skimming, then you probably didn’t need that extra olive oil, or didn’t remove enough bacon fat. Serve it hot in its cooking pot.

**By the way, this tastes even better the day after. If you can stand it, cook this the day before, refrigerate, and re-heat on the stove. If it’s gotten really thick, add a 1/4 – ½ cup of low sodium chicken or vegetable stock to loosen everything while re-heating on low heat and covered.

Great New Find!

www.TasteBook.com

I don’t know how I find these things, but I do! I was mindlessly wandered the web when I came across this website. Now I can’t exactly endorse it since I haven’t ordered anything from them… yet. That being said, this is SUCH A GOOD IDEA!

Basically, you can upload recipe’s you’ve downloaded online, or even enter in your won recipes, and this company will print and bind you’re very own personalized cookbook!

Very exciting.

No more rustling though the printed out recipes that are constantly falling off of the fridge, because the Cow Magnet that my friend brought back from her trip to Scotland, simply can’t hold yet one more recipe from Epicurious.

The core book costs $19.95 with a $0.25 per recipe fee – and goes up from there depending on various factors like printing and binding options, how many recipes you include etc.

So I’ll be busy putting together my very own collection of fave recipes, perhaps volumes, hmmm the possibilities are delicious.

Empanada's & Gazpacho

Mother’s Day has come and gone, but hopefully, your meal was as delightful as ours! This year, we had my Mother, Father, and Aunt at our place in Bay Ridge for lunch, and it was such a success, I though I’d share.
In the past Mother’s Day meals were usually Quiche’s and Pavlova’s (a dessert of meringues, with whipped cream and fruit — always a hit), but this year I wanted to do something different. So I ventured South… to Mexico.
The menu was simple, Gazpacho with Shrimp Ceviche, Chicken and Olive Empanadas, and Mango-Jicama Salad with Toasted Cashews. For dessert, my husband made his Mother’s Flan - perhaps the biggest hit of the meal! Now I can’t give away his recipe (that’s for him to blog) but I can tell you the rest.

Gazpacho:
The perfect Spring/Summer Soup. With barely any calories, and tons of flavor, it a great option for any meal.

5-6 Vine Ripened Tomatoes
1 Large Cucumber
1/2 Sweet Onion
1 Clove Garlic
1/2 Cup Watercress
3 Tbs Olive Oil
2 Tbs Red Wine Vinegar
1/4 Tsp Cayenne
1-1 1/2 Cups Ice Water
Salt & Pepper to taste

Peel and seed the cucumber.
Cut the tomatoes, cucumbers, and onions into chunks. Pulse the tomatoes, cucumbers, garlic, onion, and watercress to desired consistency (personally, I like my gazpacho on the chunkier side, but feel free to make it smooth). If you need to do this in batches because like me you don’t have a food processor large enough, and really who has the space for a food processor that large enough in NYC… then go ahead, no shame in that game.
Once it’s all processed and transferred to a large bowl, add the oil, vinegar, cayenne, salt and pepper. Adjust the seasoning if you need to, then add the water. After you’ve added the water and whisked everything together, you might want to add some more salt, or cayenne.
Chill in the fridge until your ready to serve.

For the Shrimp:
Squeeze enough lime juice to just cover the amount of shrimp you’re using. For 10 shrimp this will probably be about a 1 1/2. Add 1 Tbs of salt, and Tbs of olive oil and let it sit in the fridge until its “cooked” (no longer raw and nice and pink). You might have to toss them a few times to make sure all sides are evenly done. This should take about 20 minutes.

For serving:
Zest some of the limes you used for the Shrimp. Fill a bowl with the Gazpacho, rest some shrimp on top, and sprinkle with the lime zest. You’ll get ooh’s and aah’s.

Empanadas:
Here’s the great thing about Empanadas, they are wholly versatile. You can stuff them with anything, even leftovers. Shrimp, roast chicken, last nights steak, roasted veggies etc…

You’ll need to find (or make for you brave souls) empanada wrappers. If you can’t find them at your grocery store, then I guarantee you they can be bought at the local Bodega. They are round flat frozen refrigerated discs that have a distinctive orange color. Make sure to defrost them, but also make sure that they are kept cool, otherwise they sort of melt become too gooey to work with.

2 lbs Ground Chicken
1/2 Yellow Onion, chopped fine
1 Cup Green Olives with Pimento, sliced
10 Small Packages of Sazon Seasoning (another Bodega purchase if you can’t find it in the Supermarket. This is seasoning mix of salt and various things like onion powder etc. For this recipe make sure you get it without Anchovy. They come in little packages about the size of a sugar packet. If you find it in the shaker bottle, then use 5 Tbs.)
3 Tbs Sofrito (a tomato based sauce, again it can be made from scratch if you like)
3 Tbs Olive Oil

Start the onions in the oil and let them cook on medium high until just translucent. Add the meat and cook until no longer pink. Drain the excess oil out of the pan and add the olives, cooking until they are warm. Add the Sazon and the Sofrito and add more of either if the meat needs it. Let the mixture cool slightly while you heat 2 cups of veggie oil in a big deep pot or pan.
Take one of the Empanada skins and add about a Tbs of filling (too much and it won’t seal well). Fold over the wrapper to make a half moon, and with a fork, seal the edges. Unless the skins are old and slightly hard, you won’t need water to seal. Add the Empanada to the oil, and fry until the color changes and the Empanada is firm about 3-4 minutes per, remember to turn them in the oil so all sides get cooked. Drain on some paper towel, put on platter and serve immediately.

Salad:
Jicama is a root and has a very distinctive crunchy and fresh flavor. It looks not unlike a large discus shaped potato. It needs to be shaved with a peeler, and it is eaten raw.

1 Ripe mango, peeled and sliced into matchsticks
1/2 Jicama, peeled and sliced into matchsticks
1 cup chopped Cashews, toasted
3 Romaine Hearts
Juice of 2 limes,
1 Cup Olive Oil
Salt & Pepper

Cut the lettuce, add the jicama and mango and sprinkle with the cashews. Whisk together the lime juice and the oil, add salt and pepper to taste. Drizzle the dressing over the salad, but don’t mix it yet! Make sure you’re guests see how lovely it looks with all its colorful goodness.

On Top Of Spaghetti....

Since I don't come from an Italian family where Grandma's recipe was passed down to me (sigh), I have been searching for a meatball recipe that I really like. Now let me define "really like." This means, that it's not outrageously difficult to make, doesn't have too many ingredients, and is really yummy.
You'd be surprised how tricky it is to find. I tried at least 5 different recipes with blah results even some hard as rocks and awful results. Well, just the other night, I tried the Barefoot Contessa's recipe. I should have started there instead of trying Tyler Florence's Ultimate Recipe, Molto Mario, The Silver Spoon Cookbook, and a bevy of other well known and unknowns. Not only was it great the first night, they made excellent leftovers.
So here it is. Let me just emphasis how important it is that you NOT mix these with your hands, and instead use a fork as instructed. It might take a few more minutes, but the texture of the meatball is that much more exceptional for it. Other than rolling them into the balls, try to avoid using your hands (something that I love doing. Any excuse to ditch a utensil and use my hands!)


Barefoot Contessa's Real Meatballs and Spaghetti
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved

For the meatballs:
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg*
1 extra-large egg, beaten
Vegetable oil
Olive oil

For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan


Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

*I didn't have nutmeg and I don't think they really needed it. But I'll try next time and see.

Sandwiches

There is a science to sandwiches that most people don't appreciate. It's a science that when executed correctly produces “mmm's” and when executed incorrectly creates a mess in bad way -- like slimy tomatoes on your lap bad.

First off, how do you define a sandwich? To me, it’s stuff sitting in or on bread -- simple right? Most people have heard the Earl of Sandwich story: a wealthy Earl was playing cards, and instructed the kitchen to put his afternoon cheeses and meats in between the bread thus creating the "Sandwich." Of course, all he did was slap his name on something that he didn’t invent.

The truth is, that no one can actually pin down this history of this marvel of the culinary world. In Medieval Europe, stale bread was covered with thick stews of various meats, thus making the bread edible, also creating the open-faced Sandwich. In the Middle East, Egypt, and Greece, God only knows how long people had been stuffing Pita Bread with goodies. The south East Asian countries started creating their own breed of Sandwiches during Colonization; the Cuban's and South American's grill and press their sandwiches like Panini’s. Speaking of Panini’s: enough already! Like the very funny Kevin James once said: “how big are muffins gonna get before we all join hands across America?" I'm just saying, the Panini is a fabulous invention -- good bread, good meat, good cheese all grilled and pressed together, simple and fabulous. However, what happens when we smoosh tuna salad between two large, heavy, and hot pieces of metal? Right, it gets GROSS! Who likes melted mayo dribbling down their chin -- makes me kinda gag just thinking about it.

Just recently Time Magazine ran this article about the Hamburger (good article by the way, give it a read). The basic meat between bread has evolved to a place that no one would have guessed -- truffles, butters, exotic fruits, exorbitant prices, etc etc etc. Famous chef's have created Burger Bars, and devoted way too much time to something that didn’t need a makeover! If you're looking to reinvent the wheel, why not reinvent open-faced Sandwiches? This isn’t Medieval Europe, the bread isn't going stale.

The latest trend, the "wrap" I find totally disastrous (and suspect that Rachel Ray had her pesky little hand in this too). I hate them. Who you foolin' with your whole wheat tomato wrap? Either have a salad or a Burrito, but don't come to me with your pseudo-lunch and call it a sandwich. It's not. You know it's not. Walk toward the light, we have real food over here.

For all of the conveniences and joys of Sandwiches, there are a few that I love to hate:

1. The Falafel Sandwich
There is no possible way not to make a mess while eating one. I don’t care who you are. Unless you put that sucker on a plate and eat with a knife and fork, it’s going on your lap or on the concrete below. However, thin pita bread, with crispy falafel, and smoky Tahini Sauce is irresistible.

2. The Hot Dog.
It's way too suggestive (you know it is), makes your breath stink something awful, and quit frankly kinda tacky in a Trailer Park sort of way (of course all of these issues disappear at BBQ's and Sports Games). Is that gonna stop you from going to Gray's Papaya on West 72nd Street and inhaling two with onions and sauerkraut??? HELL NO!

3. The Philly Cheese Steak.
In theory of this thing is so gross. Paper thin tasteless steak, with greasy onions and God help us, CANNED cheese “product”. Talk about messy. But there is also something incredibly and gloriously yummy about it too. Don't wear white while eating one though.

4. The Tuna Melt.
Another sandwich that when you stop to think about, is revolting. Tuna with mayo, that gets hot thanks to the cheese needing to be melted under the broiler. Ewwww…. hot tuna with mayo? That being said, is there anything quite as satisfying a really good tuna melt? Not really.

For my part, I like some surprises in my sandwiches. I like mixing it up with different kinds of breads and textures. I deplore goopy anything, and never make a sandwich too big to get your mouth around -- that’s just rude. Here's a good one that I really like.

1 Whole Ciabatta Loaf
1/2 lb thinly sliced Smoked Chicken Breast
1/2 lb thinly sliced Colby Pepper Cheese (like Monterey Pepper Jack)
1 Ripe Avocado sliced very thin
2 Vine-Ripened Tomatoes sliced very thin
Dijon Mustard
Mayonnaise
Salt and pepper to taste

Cut the Ciabatta loaf in half lengthwise.
Spread half with a thin layer of mayo and another with a thin layer of mustard.
Spread half with the tomatoes and half with the avocado, salt and pepper both sides.
On one of the sides, layer on your meat.
Spread a very small amount of Mustard on the meat to act as a glue.
Add Cheese.
Put the other half of the loaf on the Sandwich.
The easiest way to cut this is by using skewers or toothpicks and then cut... just remember that they are in there.

*If you are a potato chip fan, put some in the middle of the Sandwich, the surprising crunch is deeply satisfying.


Remember, bread won't bite and wraps are for Rachel Ray. Also, there are lots of International Sandwiches and thanks to globalization you can find almost anything your heart desires stuck between bread. All I ask is that you leave the Burger alone, use some common sense when grilling and pressing, and make sure you have plenty of napkins because you never know when someone’s Falafel might land on your shoe.

Nahuatl Chicken

Nahuatl (pronounced na-who-wattle) is the Aztec word for Avocado. I threw this together last night and it was wonderful! Give it a shot, let me know what you think.

4 Skinned chicken thighs
1 Medium onion (peeled and sliced into thin rounds)
4 Large garlic cloves (peeled a coarsely chopped)
3 Vine ripened tomatoes (cut into chunks)
3 limes (juiced)
1/2 Cup Mexican Beer (Sol or Corona)
1 Tbs Tabasco
2 Tbs Olive Oil
2 Ripe avocados sliced or cubed
Salt & pepper

1. Let the Oil heat up in a deep pot or large skillet (I used my dutch oven). Salt & pepper the chicken and place in the oil to brown. Once both sides get a nice crust, remove and set aside.

2. Add the onions and garlic to the pot (if you need to add more oil go ahead). You want them to soften but not brown. Once they become translucent, add the tomatoes, lime juice, Tabasco and beer. Bring to a simmer and add the chicken. Cover and let simmer until cooked, about another 30 minutes.

3. Once cooked, transfer to a serving dish. Put sliced or cubed avocado over the chicken and serve.

*I served this with rice and red beans that had been cooked with Sofrito (a Latin spice and tomato mixture that you can find in almost any store), Tabasco, garlic, and their own liquid. The whole meal was a huge success. I think next time I might make the chicken a bit spicier and add some finely diced jalapeno peppers while sautéing the onions and garlic. You could also sprinkle the chicken with cayenne pepper instead of black pepper.

Parsley Sage Rosemary & Thyme

So that roasted chicken just too boring? Something missing in your pasta sauce? I'm betting 9 times out of 10, your problems can be solved with fresh or dried herbs. Here are the most commonly found and used, and how to use them.



Parsley
There are two kinds of common Parsley, curly and flat. Personally, I never use curly, I find it thick and tough and it always reminds me of Airplane Food. Flat Leaf Parsley (which I constantly confuse for Cilantro... ALWAYS taste before you buy), has a fresh bright flavor that can be used for so much more than decorating your serving dish. It’s excellent with seafood and wonderful chopped up in salads.

Cilantro (aka Coriander)
A lot of people hate it; they think it tastes like soap. Personally, I can't imagine a Gazpacho without the stuff. I love it. Like Parsley it has a fresh bright flavor, but much more aromatic. Again it’s excellent with seafood, and makes a wonderful pesto! Instead of Basil and Pine Nuts, try Cilantro and Cashews instead (and serve it with Platenos Fritos)

Platenos with Cilantro Pesto

1 cup unsalted roasted/toasted Cashews
8 Cups Cilantro (very well cleaned and dried)
2 large Garlic cloves coarsely chopped
1/2 cup olive oil
1/4 cup fresh Lime Juice
Salt to taste
2-3 Green Platenos
1 cup Veggie oil

1. In a food processor place the Cilantro, nuts, and garlic. Put the machine on, and slowly pour in the lime juice, then olive oil. It will all come together quickly. Taste it. Add salt to your liking, and with a spatula mix it in. At this point, according to your likes, you might want some more cilantro, nuts, or lime. Cover and put in fridge.

2. Heat the veggie oil in a deep saucepan. Peel the Platenos by slicing through the thick peel with a knife. Slice into 1/2 inch thick rounds. When the oil is hot, drop in a couple slices. After 2 minutes, take one out and with a heavy mug or bottom of another pan, try to flatten it. If it flattens into a thin disc easily, then you can take out the other slices and repeat the process. If it doesn’t flatten, it needs another minute or two. After you've flattened the pieces, return to the oil and keep frying until golden brown. Allow to drain on paper towel. After you've taken the discs out of the oil, salt them.

3. Serve the warm Platenos with the cool Cilantro Pesto. YUM.


Thyme
I LOVE thyme -- definitely one of my favorites. I use it fresh or dried all the time. It adds so much to soups and sauces. It's a very aromatic and earthy flavor. It’s used a lot in French cuisine and just makes things taste homey to me. Also great for roasts. Just try throwing it in to your rice pot, or jazzing up a store bought soup with some.

Bay Leaves
You MUST get yourself some dry Bay Leaves. Again like Thyme, it adds another dimension to foods. I always add it to any soup I make, or boil it with rice. You can't eat them, so make sure to finish them out before you serve. Also, if you place bay leaves in your boiled water it will add a lovely little taste to your veggies. Fresh Bay Leaves are harder to come by, but if you get them, they make any meats or fish you roast taste that much yummier.

Rosemary
Ah Rosemary! What else could make Lamb and potatoes taste soooo good? Wrap it with your pork loin, in with your roasting potatoes, or even use it a skewers and grill your chicken on it. It has a wonderful fragrance and easy to grow on your windowsill.

Oregano
Like Bay Leaves, it’s easily found dry and not so easy to find fresh. Pity. Fresh Oregano is so transporting! It takes me to Greece. If you can find fresh, very little tastes as good with fresh fish or in a light tomato sauce. Dried oregano is for more than pizza... promise. Tomato sauces, salad dressings, shrimp, and chicken all benefit from it. Try a sprinkle here or there.

Basil
Is there anything more quintessentially Mediterranean than basil? Fresh basil is a marvel. It adds a refreshing almost lemony taste to salads, cheese platters, sandwiches, and even lemonade. Dried Basil is wonderful in sauces and great in marinades as well. Also adds something really nice to salad dressings.

Mint
Another favorite. What other herb can you add to both lamb and ice cream? Think beyond the obvious with mint and add it to your lemonade or ice tea glass, chop it up and add it to a Tomato Salad, or rice. Mint pops up all over the world -- in Vietnamese food, Middle Eastern, Greek, American and so many others. So, I dare you stop using it for garnish and start using it for flavor. Also, mint extract (which you can find along with vanilla extract in the supermarket) is a great extract to have around. Try drizzling a few drops in whipped cream, or chocolate sauce; just remember it’s very strong!

Dill
Yet another fave! Dill makes everything taste fresh -- and, was there ever a better culinary marriage than Dill and Cucumbers? I put dry dill on salads, over steamed string beans, in chicken and tuna salad sandwiches, and Spinach (Dill loves Spinach). Fresh Dill is even better! Put fresh Dill in chicken soup, mix it in with sour cream for your baked potatoes, bake fish on a bed of Dill, or put sprigs on tomatoes, and salads. Another great use: after you peel and boil some small new potatoes, toss with salt butter and fresh Dill… OOO I'm hungry!

Chives
You can think of them as Scallions’ weakling brother, but DONT underestimate them. They have a light, fresh and slightly oniony flavor that works wonderfully with potatoes, seafood of all kinds, in sour cream, and salads. Chopped up and put in meatballs or other meats it adds a great dimension -- they are equally happy with heavy or light foods.

* There are some wonderful Herbs that I haven’t mentioned like Sage, Chervil, Kefir Lime leaves, and some great herb mixes too. Herbs De Provence (differs depending on manufacturer) is a mix of mostly Thyme and Rosemary, and is great on roasts. I'm sure if you went to the local gourmet store you would find some wonderful herb mixes to explore.

Mushrooms

Everything you wanted (or didn’t want) to know about my favorite edible fungus. I LOVE mushrooms; the textures, flavors, colors, and they add something really special to any dish. Below are a list of Mushrooms you're likely to find, and cooking tips and ideas.












* You'll see that I very rarely say to cook your mushrooms in oil... there's a very simple reason for that. Mushrooms are very porous, this makes them quick and easy to cook, but also means that whatever you cook them in will be absorbed. Therefore, if you cook them in oil, the mushroom will retain that oil, and you can get greasy slimy mushrooms. However, butter gets absorbed faster, and therefore, unless you’re just drowning them, the butter won’t make your mushrooms greasy.


White / Button
You can find these in any supermarket, and odds are you've used them before, at the very least had them on a pizza. Personally, a Button Mushroom is boring. It's a great filler in Mushroom recipes, and can add good texture, but as far as Mushrooms go, they are fairly tasteless. However, they’re easy to sauté, and hearty, so they won’t burn in the oven if you bake them for example.


Baby Bella / Crimini
As far as I'm concerned, upgrade your Button usage to the Crimini. It’s the same size, but the texture is denser, and they actually have a flavor. These are in fact just a smaller Portobello Mushroom. Crimini are so versatile -- easily roasted, sautéed, or steamed, they always add a nice texture and nutty flavor. My favorite thing to do is just slice and sauté with some butter and add to anything! It’s great with couscous or rice, in pasta sauces, with string beans, in quiches, or even gravy.


Portobello
You've seen these and most likely have had them before too. These are very large capped mushrooms that are so hearty they very often replace the "ham" in your "burger". My favorite way to cook them is to grill them either on a grill pan, an electric grill. Oil the Mushrooms and the pan, and grill. Once they're cooked through, about 5 minutes or so, drizzle some very good balsamic vinegar on them... SOOO yummy!


Shitake
The flavor and aroma of the shitake are so irresistible. They are at once both smoky and sweet. In fact, very often they give off almost a bacon-like smell while cooking. You can find these pretty readily in the average supermarket these days, and you should take advantage of that. They jazz up ANYTHING. Sautee them in butter and put them over your boring old chicken breasts, or rice, or omelet, or even fish. I really like putting sautéed Shitakes over couscous with toasted pine nuts and caramelized onions. It’s really easy and so effective.

Couscous

1 cup couscous
1 1/4 cups water
1 bullion cube
3 tbs butter (or butter substitute like "Smart Balance")
1 teaspoon sugar
1 large yellow onion
1 package of Shitake Mushrooms (or 10-12 loose)
1/4 cup Pine nuts

1. Slice the onions into thin rounds. Add 1 tbs of butter, and sauté the onions on medium heat. Once they have turned translucent, add the sugar and put the flame down to low. Cover them, checking and stirring every couple of minutes. They should take about 20 or so minutes to caramelize.

2. Slice and sauté the mushrooms in 1 tbs of butter and set aside. Toast the Pine nuts in a 350 degree oven for about 5 minutes or until they become light brown and fragrant... DON"T LET THEM BURN. Set aside.

3. Boil the water with the last tbs of butter and bullion cube. Add the couscous; turn off the heat, and let sit covered for about 5 minutes.

Place couscous in a bowl. Add the mushrooms, then the onions and sprinkle with the pine nuts.


Enoki
These funny little guys have been making a regular appearance in supermarkets recently. They are very cute, and while they don’t give a ton of flavor, they do add texture, and a splash of white. You can eat the entire thing, not just the caps like some other Mushrooms. The best thing to do with them, is to either chop them up to use in a pate or stuffing, or to use them as garnish in a soup or noodle dish. They are Japanese in origin but don't let that influence how you use them. Also, because they are so skinny, they are very easily eaten raw on a salad or sandwich.


Chanterelle
You can find these fresh or dried, and if fresh, they should be a golden almost orange color. They have a very distinct flavor. Definitely sweeter than the average mushroom, but for such a small mushroom, it has an amazingly robust flavor. Although they are small, they roast incredibly well, and that’s how I like them best. Roast them with brussel sprouts for a French Country side dish, or sauté them with butter and sherry, and put them over a steak for something truly decadent! Be wary though, they are also very expensive.


Porcini
You will very rarely find fresh Porcini; they usually come dried. They need to be reconstituted in some warm liquid like water, or even broth. They are an Italian staple, and can be found in sauces and stuffed in all manner of seafood and meats within the cuisine. They are a really hearty, dense Mushroom that takes high heats and abuse very well. The flavor is across between a Crimini and a Shitake, and they fetch a really high price. In fact, they are so expensive, that I'm willing to say that unless your a real recipe purist and refuse to substitute (and poor you if you are), you can use Shitake's instead. However, I have to admit, a Risotto with Porcini is divine just the way it is.


Hen of the Woods
This is a mushroom I only just started using (or even heard of) over the holidays. It's a great sautéing mushroom. It’s hearty and dense, and almost has the texture of a really firm bean curd. I haven't had a lot of time to get to know it, but as soon as I do, you'll see a recipe!



*There are lots of mushrooms I have NOT mentioned only because I tend not to use them -- Oyster Mushrooms and Truffles for example. Put me to shame and post your own mushroom recipe with something I don’t normally use!

Noodle Soup

It was freezing last night (I LOVE the cold), and when I got home I wanted something that would warm me and was fun to eat, so I threw this together and it was excellent. Also, there's none left meaning it's Boyfriend approved.

6 cups Chicken Stock
1 package Tofu (firmness of your liking, I like firm), cubed
2 bunches scallions, sliced thin (white & light green parts)
10-12 Fresh Shitake Mushrooms, sliced
1/2 inch piece of ginger
1/4 cup soy sauce
1 lime, juiced
1 Teaspoon of rice wine vinegar
1 Tablespoon veggie oil
Udon, Ramen, Soba or other noodle (I like my soup with a ton of noodles but some don't, so put in as many or as few as you'd like, just remember, the more noodles the less broth since the noodles will suck it up in order to cook. You can always add more broth if you want, just adjust the seasoning as you do)
1 Teaspoon Sesame Oil
Dash of Chili Oil (optional)

1. In a stock pot or other deep pot (or your Le Creuset Dutch Oven like moi), sauté the mushrooms and half the scallions until softened slightly, about 1 minute in the veggie oil.

2. Add stock, soy sauce, vinegar, and ginger and bring to a boil. Add noodles. When noodles are almost done, add tofu.

3. Add the lime juice and the sesame oil (taste it at this point, you might want to add more vinegar or lime to brighten it up a bit). Remove the ginger.

4. After you've put it in a bowl, sprinkle with some of the remaining scallions, and add a few dashes of the chili oil if you like (me likey!).

Potato Galette

A really yummy and impressive side dish that people won't forget. A "Galette" refers to French cakes with lots of layers. While not a dessert, this does have plenty of layers.

7-8 Yukon Gold potatoes (you can use Idaho, but the Yukon's have a buttery taste and flavor that lends themselves perfectly to this dish.)
1-3 gloves garlic (depending on taste)
1 1/2 cups heavy cream
2.5 cups grated Jarlsberg (traditionally this is made with Gruyere, but it tends to overwhelm the dish instead of meld with the other flavors)
Salt & Pepper to taste

1) Preheat the oven to 375. Cut a garlic clove in half and rub the inside of a Pyrex baking dish with it (if the clove dries, cut off another slice).

2) Grate the cheese and set aside. If you're a garlic lover like me, then mince the remaining garlic cloves very finely and mix it in with the cheese.

3) Peel and slice the potatoes thinly, 1/16 of an inch, any thicker and they won't cook all the way through. A mandolin is a god-send for this, and you can use a box grater as well, but it tends to slice too thickly. Of course, you can also do it by hand.

4) Start layering with the potatoes on the bottom, then cheese, ending with a cheese layer on top. On every potato layer, very lightly sprinkle with salt and fresh pepper. Don't layer all the way to the top. Stop about a 1/2 an inch below the rim of the baking dish -- the Galette will bubble up and rise slightly in the oven.

5) Pour the heavy cream over the entire Galette. Bake in the oven uncovered for 45 minutes or until the top is nicely browned and you can see the cream bubbling between the layers.

Enjoy, I know you will.

Pumpkin Ravioli with Brown Sage Butter

The best Pumpkin Ravioli I've found is from Buon Italia in Chelsea Market. However, not only doesn't the ravioli have to be from Buon Italia, it doesn't have to be pumpkin either (although the combo of the pumpkin and sage is really yummy)

1 Box Fresh Pumpkin Ravioli
3 TBS Butter (not salted)
6 Fresh Sage leaves, plus extra for garnish
Grated Cheese
Salt & pepper

1. Put the salted pasta water on to boil. Put the butter in a pan (because you want to the butter to "brown" it's better to a non-black pan since you won't really be able to see the color change) and start cooking on low heat. Keep it cooking until it just starts to turn from yellow to a deep beige. Put in the sage leaves.

2. Boil the ravioli. This shouldn't take more than about 3 minutes. Any longer and the pasta will start to split and the pumpkin stuffing will start to ooze out. Strain it and put it in a bowl.

3. By now the butter should be a nice Teddy-Bear-Brown color. Pour it over the pasta and lightly sprinkle it with grated cheese, and salt and pepper it to taste. Put some fresh sage leaves on top for razzle-dazzle and enjoy!

Marinated Flank Steak

This is a constant go to recipe. Odds are you already have 95% of this in your kitchen already, everyone loves it, and it's super easy.

1 1/2 - 1 3/4 Flank Steak
1/4 cup Lemon Juice
2 TBS Worcestershire Sauce
2 TBS Dijon Mustard
2 TBS Olive Oil
1 TBS Sugar
3 Chopped garlic cloves
1/2 TSP salt
1/4 TSP ground pepper

1. Whisk lemon juice, Worcestershire, mustard, 1 tablespoon olive oil, sugar, garlic, salt, and pepper in a shallow dish (this is what the steak marinates in, I use a Pyrex baking dish, it's just the right size). Peirce the steak all over with a fork, place it in the dish. Flip it once while it's marinating in the fridge... 1/2 hour to an hour, you don't really have to cover it but you can if you want.

2. Heat the other TBS of olive oil in a very hot cast iron pan (I use my cast iron grill pan, but a flat one will do as well.) Cook the meat however you like it - you'll find no steak snobbery from me. Personally, I don't things bloody, so for medium-well, it's about 6-7 minutes per side, rare 3-4, medium 5-6. Let the meat rest... this is vital! Never cut into a hot off of the pan steak. When you let it rest, the juices have time to be sucked back into the meat instead of oozing onto your plate.

3. Pour the stuff left in the skillet into a saucepan and boil it. Strain what's left, and pour it over the meat.

*A note on cutting steak of any kind: always always always cut against the grain. If you cut with the grain, not only does it make your job more difficult, but you don't get those lovely clean slices that you see in those Beef commercials.

Basic Quiche Recipe

This is a crowd pleaser, always impressive for how easy it is, and a great anytime meal. Also, it's great hot or cold!

Pate Brisee or frozen pie crust (defrosted)
3 large eggs
1 1/2 cups heavy cream
Salt & Pepper to taste

Preheat the oven to 375
Prepare the crust in its pie/quiche dish (if using homemade Pate Brisee, blind bake for about 10 minutes so that the bottom of the crust cooks through a bit)
Whisk the eggs and the cream together
Add salt and pepper
Bake for 45 minutes or until top is golden brown and toothpick comes out clean

That's it! No Foolin! My favorite add-ins are Sauteed Shitake Mushrooms (about 15 or so, they shrink a bit when cooked), a cup and half of grated Jarlsberg, and diced ham. Just put the add-ins in the pie shell first and add the egg mixture.
Other add-ins: broccoli, salmon, bacon, any kind of cheese, any kind of mushroom, shrimp, steak, ground beef... the options are endless. Just remember raw ingredients won't necessarily cook in the quiche, so it's best to cook things first, then bake.

Rachel Ray is a NTWOAT (no talent waste of air time)

I really hate Rachel Ray.

I'm not sure if it’s the hair, or her weird low voice. I'm not sure if it’s the Dunkin’ Donuts commercials. I'm not sure if it’s the Weather-woman-like reactions to everything -- don't you just half expect her to say "now back to you Ron..."

So it's all that and more. I find her particular brand of dumbed-down food to be the worst kind of 1950's American junk, oooo a twist on a Tuna Casserole! It's the "E.V.O.O." of it all (her "cute" little abbreviation for Extra Virgin Olive Oil). Only, and I mean ONLY could RR (not so cute when tables are turned huh!), make something as classic and lovely as Olive Oil into something that sounds like a McDonald's Marketing Team thought it up. Ok so I'm a snob. I can admit it, and SO WHAT? What's wrong with wanting a cooking show to open up people's ideas and conceptions of food, and make them try something new? Where the hell is Julia Child, or the Galloping Gourmet, or even the Two Fat Ladies when you need them? (Mostly dead I know, a moment of silence please).

Why, I mean really really why did she deserve her own talk show??? Excuse me... a talk show? What planet is this? How many different kinds of Buffalo Wings and Baked Potatos can she make and why do I want to hear her talk about it afterwards in her weird low-voiced-Weather-Woman way?

Anthony Bourdain would back me up on this, and please don't ask me who he is (http://www.anthonybourdain.com/copy.asp?g=1&id=7). He has his own hit list (mostly the pretty boys of the cooking world, top of his list, The Brit, Jamie Oliver. I suspect though his disdain comes from their immense popularity, frat-boy appeal, and just being younger, blonder, and less haggard than he.) Obviously I'm in the minority here, because every time I turn on the TV I see RR selling me dumbed-down American Coffee and Donuts.

Do me a favor and watch the Barefoot Contessa instead. She is just as charming and real, and makes amazing easy-to-make food for her husband, and friends, and her architect, and landscape designer, and vet, and anyone else that walks into her life. Trust me on this, YCTML (you can thank me later).

UPDATE 12/18/07:
Please read this terribly depressing entry from the Gothamist.
http://gothamist.com/2007/12/18/the_relentless.php

Spaghetti Cabonara

November 10th, 2007

Although I've enjoyed the dish before, I've never actually made it. Made it last night with garlic bread and salad, it was gobbled up by roommate and boyfriend in minutes! This couldn't possibly be easier

1 Box of Spaghetti (unless its fresh, Barilla really does make the best)
3/4 cup grated Parmesan
1/2 cup Half & Half
3 eggs
10 Slices Bacon (or Pancetta, it should yield about 1/4 -1/2 cup cooked)
Salt & Fresh ground Pepper (yes, freshly ground DOES make a difference)

While your salted (ONLY salted, if you put oil in your pasta water, any sauce you use won't stick) water is boiling, fry up the cut up Bacon until really crispy and sent aside on paper towel. While the pasta is cooking, whisk the eggs, Half & Half, and cheese by hand until well combined.
Drain the pasta but not too much, you want some of the hot water on the pasta to help cook the eggs. Dump the egg mixture and bacon onto the pasta, and mix until you have a sauce. Add salt (remembering that there is cheese on it already, and the pasta was cooked in salt), and pepper and serve.

Start to finish... 20 minutes.