Chili Verde

• 1 pork shoulder
• 1 large white onion
• 4-5 cloves garlic
• 2 24 oz jars salsa verde (I used Herdez)
• 1 jar jalapeno salsa (Mrs. Renfro’s)
• cornstarch
• cumin
• salt
• black peppercorns
• 1 bay leaf
• cilantro (optional)
• flour tortillas

Equipment: Stockpot, pot, skillet, bowls and plates for prep, 2 knives and cutting boards, colander or strainer.

With very sharp, thin-blade knife, separate fatty layer from pork shoulder and save.  Cut pork meat into cubes. Set any pieces containing a lot of connective tissue aside, along with shoulder bone.

Slice onion. Dice about ¾ of the onion and leave the rest in larger slices. Mince several cloves of garlic.

Place cast iron skillet over medium-high heat. Add pork fat; cook until grease is rendered.

While preparing grease, put pork bone and connective tissue in pot with 8-10 cups of water. Add about 1/3 cup whole peppercorns, ¼ cup cumin, bay leaf, and the onion slices.  Bring to a boil and reduce heat. Allow broth to cook for about half an hour, or until reduced by about 1/3.

Add diced onion and minced garlic to the skillet.  Saute in the pork fat until soft and translucent, about 7-8 minutes, then place in bowl.  If the skillet is low on grease, add the pork fat again to allow a little more grease to build up in the skillet.

Toss the pork meat cubes in salt and pepper.  Add in batches to the cast iron skillet, allowing the cubes to brown on each side for 1-2 minutes.  Place browned meat on tray lined with paper towel.

Strain broth mixture into a large, clean bowl. 

Place large stockpot onto pre-heated burner (you should have a couple of these!)  Place pork and onion mixture in stockpot, allow to cook for a minute or two, then add both jars of salsa verde and about a third of the pork stock.  Bring to a boil, then reduce heat to a simmer.  Cover and let cook for an hour or two, stirring periodically.  Taste for consistency and flavor.  Add about a third cup of jalepeno salsa (more or  less, to taste) for heat, cracked black pepper and cumin for richness, and 2-3 tablespoons cornstarch for thickness.

Keep a small amount remaining pork stock on hand to thin, if needed.  Place the remainder in plastic containers and freeze for future use.

With a spoon, crush pork cubes.  Place cover back on the stockpot and let simmer for about another hour.

Garnish with a sour cream and chopped cilantro, if desired.  Serve with warmed tortillas.

Brunner?

Every year, millions of dollars are spent on relationship advice; it's the bread-and-butter of bookstores,talk show hosts and psychologists. I've been in a long-term monogamous thing for years now, and have found  a single, nearly universal piece of advice: whatever the nature of your relationship, regardless of color, creed or orientation, there is one thing that keeps dudes happy. Brinner. Trust me on this one. Make brinner often, and you'll have a happy home.

Tonight, I didn't exactly make brinner; that would have involved far more frying and stirring than I could handle Instead I whipped up a simple quiche. Dare I say it? Brunch for dinner = Brunner?

Bacon and Spinach "Brunner" quiche:

Ingredients:

• 8-10 slices bacon
• 6 large eggs
• 2-3 cups grated cheddar cheese
• 2-3 cups spinach leaves, roughly torn
• 1 1/2 cups sour cream
• 1/2 large yellow onion
• Salt and pepper
• 2 deep-dish frozen pie crusts*

*I find that it just isn't worth the time and effort to make my own crusts for something so savory and heavy; I save that effort for a dish which highlights the flakiness of homemade crusts.

Equipment:

• Cast iron skillet
• Large mixing or batter bowl
• Spatula
• Whisk
• Cutting boards and knives
• Small plate
• Paper towel
• Aluminum foil

{ingredients: eggs, onions, sour cream, spinach, salt, pepper, bacon, cheddar cheese}

Preheat oven to 375°. 

On one chopping board, cut bacon into pieces about 2-3 inches wide. (Put those utensils aside for washing at once.) On second chopping board, dice onion.

Place cast iron skillet on cold stove. Add bacon pieces and increase burner heat to medium-low. Fry until crisp and place on small plate that has been lined with paper towel. Keeping the burner on medium-low, add diced onion to rendered bacon fat. Cook until translucent, about 7 minutes.

Add eggs and a dash of salt and pepper to the mixing bowl. Whisk slightly. Add sour cream and about a cup to a cup and a half of the cheese, stirring until smooth. Add bacon, onions and spinach, stirring until just mixed.

Pour half of the mixture into each pie shell. Sprinkle the top of the pies with additional cheddar cheese. Tear the aluminum foil into thin strips and cover edges of the pie crust to prevent burning.

Bake for 25-30 minutes, or until the quiche has set and the center is no longer runny. You can remove the aluminum foil in the last 5 minutes of baking.

{Bacon-spinach quiche}

If I'm feeling fancy, I pop the reliable Pillsbury tins into my Louisville Stoneware pie plates. You know, to keep up appearances.

Great with banana bread and additional bacon strips. Brunner is served.

Cheers, y'all.

HCW

Food in Real Time: Monday's breakfast

Kind of a pain-in-the-behind morning here. The day after the day after Daylight Savings Time is always the most brutal, plus I'm coming off a four-day college basketball bender. As I attempt to peel myself off the couch, a task that lies somewhere between daunting and insurmountable, I'm enjoying coffee and banana bread. But not just any coffee and banana bread.

 {Dancing Goats coffee and Tyler Florence's Banana Bread with Pecans. UK Wildcats coffee mug-- gift from my sister-in-law; dessert plate via Fiesta in the beloved and long-retired Rose hue.}

The coffee is Dancing Goats --   the best roast we've ever found. Seriously, y'all. We got hooked on this amazing roast when we lived in Nashville -- it was the house blend for an amazing cafe near our house--and now we bribe any and all Southbound friends to make a Smokey and the Bandit-style coffee run so that we can keep our bean habit alive. It's an amazing dark roast that can be used either for coffee or espresso. The first note you taste is of bittersweet or dark chocolate. The chocolatey note is followed by a very smooth, non-acidic body, uncommon in a roast this dark. The finish has a slightly citrus note -- too delicate to be orange; clementine, perhaps. Add some half-and-half, and it's heaven in a cup. On particularly brutal mornings, when I know we'll run through at least a pot, I grind the beans, then add about a teaspoon of cinnamon to the filter and stir so that the grounds are evenly coated. It gives a subtle, lovely flavor and cuts more acidity.

The banana nut bread is a variant of Tyler Florence's recipe. The texture is more like a banana pound cake than the usual quick bread, due to the inclusion of two eggs. I alter the recipe by mixing all the bananas into a banana cream with the Kitchenaid wisk attachment,  rather than leaving a few that were mashed; I don't care for the chunky texture of traditional banana bread. I also throw in about a teaspoon of cinnamon and about 1/4 teaspoon of nutmeg. Oh, and I omitted the powdered sugar.

Cheers, y'all!

HCW

Creole Shrimp and Grits

2 lb unpeeled 26-30 count raw shrimp

¼ cup olive oil

1/3 c unbleached all-purpose flour

1 medium onion, finely chopped

2 celery ribs, chopped

1 medium-sized green bell pepper, chopped

2 garlic cloves, chopped

1 (6-oz) can tomato paste

1 bay leaf

2 Tbsp Creole seasoning *

• 1 tsp lemon juice
• ½ tsp. Worcestershire sauce
• 2 ½ cups milk
• 1 tsp salt
• 1 ½ cups uncooked quick-cooking grits
• 1 to 2 cups mild cheddar cheese, shredded
• Garlic powder
  

*Prepared Creole seasoning, like Tony Chachere’s, is fine, but I find it has an overly salty taste; I keep a jar of homemade seasoning on hand: 2 parts cayenne pepper to one part each salt, freshly cracked black pepper, and oregano

Peel shrimp, reserving shells; devein shrimp. Bring shells and 4 cups water to a boil in a medium saucepan over medium-high heat; reduce heat to low and cook 20 minutes or until stock is reduced by nearly half. Pour shrimp broth through a colander over a large bowl, pressing shells with back of a spoon; discard shells. (I use a large pyrex mixing bowl, with measuring demarcations, such as the Pampered Chef batter bowl, so that I can easily measure the amount of stock being used)

Heat oil in a Dutch oven or heavy stockpot (I use the 10 gallon Le Creuset stockpot) over medium heat; stir in flour, and cook, stirring constantly, until a caramel-colored roux has formed (about 10 minutes). Add onion, celery, green pepper and garlic and cook, stirring often, 5 to 7 minutes or until tender. Stir in 2 cups shrimp broth, tomato paste, bay leaf, Creole seasoning, lemon juice and Worcestershire sauce. Reduce heat to low and cook, stirring occasionally, 45 minutes. Add shrimp and cook 10 minutes, stirring in ¼ to ½ cup remaining shrimp broth to reach desired consistency.

Meanwhile, bring milk, 2 ½ cups water and salt to a boil in a saucepan over high heat. Gradually stir in grits. Reduce heat to low, and simmer, stirring occasionally 10 to 12 minutes or until thickened. Add garlic powder and shredded cheese to taste. Simmer 2 more minutes. Serve shrimp mixture over grits.

Serve with with warm, crusty garlic bread and Louisiana hot sauce.

Mint Juleps

Mint Juleps:

• 2 cups sugar
• 2 cups water 
• Maker's Mark Bourbon Whisky*
• Club Soda 
• Mint Sprigs 
• Shaved Ice
• Chilled silver julep cup or Derby glass
  

Make a simple syrup by adding 2 cups sugar to 2 cups boiling water; bring to a simmer and reduce by half. Fill cold julep cusp about 1/4 full of syrup, and bruise a couple of mint leaves in the syrup. Add Maker's Mark and crushed ice (just pulse it in the food processor), and top with a splash of club soda. Garnish with a mint sprig.

*Never argue with a Kentuckian about his/her choice of bourbon. Many folks love Woodford Reserve , while Early Times is the official bourbon of the Race. I'm a Maker's girl, and I'll never be convinced otherwise...

Ina's Boef Bourguignon with HCW's Garlic Mashed Potatoes

 

Recipe courtesy Ina Garten/ Food Network

Note: I used a Le Creuset Stockpot for preparation. Spirits used included a 2007 Côtes du Rhône
and Hennessey V.S.  

nocoupons

• 1 tablespoon good olive oil
• 8 ounces dry cured center cut applewood smoked bacon, diced
• 2 1/2 pounds chuck beef cut into 1-inch cubes
• Kosher salt
• Freshly ground black pepper
• 1 pound carrots, sliced diagonally into 1-inch chunks
• 2 yellow onions, sliced
• 2 teaspoons chopped garlic (2 cloves)
• 1/2 cup Cognac
• 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
• 1 can (2 cups) beef broth
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
• 4 tablespoons unsalted butter at room temperature, divided
• 3 tablespoons all-purpose flour
• 1 pound frozen whole onions
• 1 pound fresh mushrooms stems discarded, caps thickly sliced

For Serving:nocoupons

• Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
• 1/2 cup chopped fresh parsley, optional

Directions:

Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices.

Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

 

HCW's Garlic Mashed Potatoes:

• 5-7 large russet potatoes
• 1-2 sticks butter
• 1 cup cream or half-and-half
• 4-5  cloves garlic
• Salt and pepper, to taste.
  

Place unpeeled garlic cloves in small baker or cast-iron skillet.  Roast in oven for 45 minutes until soft and fragrant. 

Wash potatoes thoroughly.  Add to large cooker containing 8 cups of water, on medium-high heat. Bring to a rolling boil; reduce heat.  Let cook until soft.  Drain, cut potatoes into large chunks.  Add all ingredients, including peeled garlic cloves, to bowl of Kitchenaid Stand Mixer.  Using paddle attachment, mix until mostly blended, allowing some chunks to remain.

Red Velvet Cupcakes

I've tried many recipes, including the overpublicized one from Magnolia Bakery, but the classic version is the best.  I'm thinking of substituting blue food coloring for tailgates and game nights....








Cupcakes:

•    2 1/2 cups all-purpose flour
•    1 1/2 cups sugar
•    1 teaspoon baking soda
•    1 teaspoon fine salt
•    1 teaspoon cocoa powder
•    1 1/2 cups vegetable oil
•    1 cup buttermilk, at room temperature
•    2 large eggs, at room temperature
•    2 tablespoons red food coloring (1 ounce)
•    1 teaspoon white distilled vinegar
•    1 teaspoon vanilla extract


Preheat the oven to 350 degrees F.  Prepare cupcake pans with foil muffin liners.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

In Kitchenaid stand mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. (Use paddle attachment to mix)


Spoon into muffin tins.  Cook 25-30 minutes.  Yields approximately two dozen cupcakes.


Cream Cheese Icing:

•    3-4 cups confectioner’s sugar
•    1 Eight oz container cream cheese
•    1 stick sweet cream unsalted butter
•    2-3 tablespoons vanilla extract *

In Kitchenaid stand mixer, cream together butter and cream cheese.  Pour in vanilla extract, to taste.  Add confectioner’s sugar by cup, adding until desired consistency and amount is achieved.  (Use whisk attachment)

* Vanilla extract: in clean, sterile bottle, cover 1 vanilla bean in Absolut Vodka.  Let sit for at least six months.  Add vodka and additional vanilla bean as needed.

Deliciousness in 12South

We kicked off the Holiday Weekend with some delicious flavors in Nashville's cute and eclectic 12South neighborhood: fantastic pizza from Mafiaoza's topped off by the Food Network-famous Mexican popsicles at Las Peletas. 

Mafiaoza's consistently delicious Brooklyn-style pizza is made with excellent ingredients; personal favorites include the oil-packed sun dried tomatoes and the spicy link Italian sausage.  TLOML and I are fans of the "18" Don", which provides some late-night leftovers to take home.  Other favorites include the Da Vinci, two huge manicottis stuffed with ricotta cheese and spinach in a rich Alfredo sauce, and the unique scampi cakes, an appetizer portion of deep fried balls of chopped shrimp, red pepper and garlic served with a light lemon-basil aoli. Our lazy Friday evening got off to a lovely start with a sampling from the massive wine list (which is broken down by Italian region) and the similarly expansive tap list. Happy Hour is 4-7 weeknights, with 2 for 1 drinks; be prepared for uneven service and pasta entrees, delicious pizza, and long lines at night.

After our fabulous, filling dinner, we decided to cool off at Las Peletas.  We had planned to try these gourmet popsicles for quite a while, and were prompted to finally seek out the famously-hard-to-find shop after watching their recent Food Network appearance.  I certainly think we will be back again soon!  TLOML had a honeydew popsicle which, although overly sweet, had the clean and pure taste of the melon.  My peach popsicle was far better, the consistency of frozen peach nectar and perfectly balanced.  The Mexican Caramel which we shared had the classic taste of dulce de leche.  We intend our next visit to be more adventurous, with tastes of hibiscus or chocolate chili.  We also need to remember to bring cash-- Las Peletas doesn't take plastic!

Our little 12South excursion started the weekend on a laid-back and delicious note that I would recommend to visitors and locals alike.

Rendezvous

Rendezvous, originally uploaded by heathercw.

Tucked in an alley just by the Peabody Hotel is Memphis' famous Rendezvous. This is, hands down, the best barbecue I've ever eaten. The ribs, generally not my favorite dish, are dry-rubbed in spices that form a hardy, moisture-sealing crust around the smoked meat. The legendary sauce unleashes the flavor of the rub nicely. TLOML and I also sampled the sandwiches (we were exhausted and famished after hours at Graceland!) and found both the pulled pork and chicken to be first rate. The real standout, however, were the baked beans, which were seasoned with chunks of the pork barbecue.

Rendezvous lives up to its reputation as one of the South's top BBQ joints with its first-rate food and rapid, no-nonsense service. Our waiter exasperatedly informed us that "you can only order beans and slaw, 'cause that's all we've got", after similarly informing us that "we've only got Michelob on tap." After I realized to just shut up and let the man bring me some food, I enjoyed one of the best meals in recent memory.

Atomic Cafe

Max surveys the crowd, originally uploaded by heathercw.

Ramsey's

Ramsey's, originally uploaded by heathercw.

http://www.ramseysdiners.com/

Going home to a great meal...

Dudley's is one of those restaurants at which I have celebrated most of the milestones of my adult life. Beyond those occasions -- birthdays, dates, politician/sports figure sightings, etc.-- the menu is consistently delicious. Tonight was no exception to the rule: the classic Lexington dinner spot continues to satisfy.

In honor of visiting our hometown, TLOML and I started off with bourbon cocktails -- a mint julep for me and a Manhattan for him (Maker's Mark, natch.) As you know, bourbon drinks are mixed better in Lexington than anywhere else in the world, and Dudley's is among the top bars in Lex. My julep was magical; it conveyed spring and the Derby, freshness, sweetness and more. I was so enthralled with my cocktail that I decided to forgo the appetizer course to truly savor this drink. TLOML was similarly pleased with his strong and smooth Manhattan. We both adore the taste of bourbon and were thrilled to finally be home where someone could properly mix that spirit.

Our first course soon arrived; TLOML's house salad popped with a lovely mix of extremely fresh greens and a wonderful house dressing. My cream of summer squash soup was fine, but relied a little too heavily on its chicken stock base.

Our entrees were wonderful. TLOML had a delicious fricaseed chicken, while I ordered my old reliable, the Tournadoes Maxwell. The beef medallions were perfectly medium well, to my specification. The edges were pleasantly crisp, while the center was a deep pink. The accompanying whipped potatoes provided a creamy base for the delicious bernaise sauce. However, the real star of this plate was the crab meat; sharp and salty, with the fresh tang of the ocean, the crab was a fantastic contrast to the rich meat, sauce and potatoes. As always, I handed my asparagus off to TLOML, so I can't comment on that noxious weed's consistency.

We accompanied our meal with a Hook & Ladder 2005 Russian River Valley Pinot Noir. This was an excellent red table wine, clear and fruity, with a peachy undertone and a peppery finish -- a lovely accompaniment to a wonderful meal.

As always, the Dudley's service was friendly, understated and competent, and the food was wonderful. The understated restaurant, in a converted 19th century schoolhouse, provides a great backdrop for conversation, great food, and a relaxing meal.

h

Aunt Brenda's Pickled Shrimp

Aunt Brenda's Quiche Lorraine

Aunt Brenda's Quiche Lorraine, originally uploaded by heathercw.

This is a favorite from my Aunt Brenda.

6 slices bacon
8 oz shredded swiss cheese
1/2 cup shredded cheddar cheese
3 slightly beaten eggs
dash salt
1/2 cup chopped onion
1 cup sour cream
1 frozen pie crust (HCW note: I prefer to use those "ready-to-roll pastry crusts in the refrigerated aisle)

Cook bacon crisp. Drain and crumble. Cook onion in 2 teaspoons bacon fat. Combine everything except cheddar cheese (should be placed on top.)

Put in pie shell and bake at 375 for 25-30 minutes. May also use tart shells to serve quiche as party food.

(HCW note: I usually double the recipe when making this. One is perfect for brunch or dinner, and the second will freeze well, or is good to keep in the refrigerator to slice off pieces for the week's breakfast.)

Shrimp Scampi pasta and broccoli with sun-dried tomatoes and lemon peel

Shrimp Scampi pasta and broccoli with sun-dried tomatoes and lemon peel, originally uploaded by heathercw.

I made this shrimp dish from Tyler's recipe, below. Mollie Katzen's broccoli recipe (to be listed) was a lovely accompaniment. In the future, however, I think we'll just combine the two to make a light scampi primavera.

Shrimp Scampi with Linguini Recipe courtesy Tyler Florence Show: Food 911 Episode: Shrimp Ahoy!

1 pound linguini 4 tablespoons butter 4 tablespoons extra-virgin olive oil, plus more for drizzling 2 shallots, finely diced 2 cloves garlic, minced Pinch red pepper flakes, optional 1 pound shrimp, peeled and deveined Kosher salt and freshly ground black pepper 1/2 cup dry white wine Juice of 1 lemon 1/4 cup finely chopped parsley leavesFor the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately. Broccoli with Garlic, Dried Tomatoes, and Lemon From Mollie Katzen's The Vegetable Dishes I Can't Live Without Notes: First you blanch large pieces of broccoli in boiling water, after which you can store it for up to five days in the refrigerator (Added benefit: It lasts longer after this cooking process and takes up les refrigerator space than when raw.) Then, just before serving, you give it a delicious warm-up in gently heated garlic-tomato-lemon infused olive oil for a perfect finish. For the most aesthetic results, use a zester to make lovely, long strands of lemon zest. (Grating is not recommended here.) 1 large bunch broccoli (1.5 lb) 3 ounces dried tomatoes (cut in half, or into smaller pieces, with scissors) 2 to 3 tablespoons extra-virgin olive oil 1 teaspoon minced or crushed garlic 1 tablespoon lemon zest (long strands, if possible) salt, to taste Freshly ground black pepper, to taste Red Pepper flakes, optional 1) Bring a large pot of water to a boil. In the meantime, trim and discard the tough stem end of the broccoli and slice the rest lengthwise into about 6 to 8 hefty spears. 2) When the water boils, lower the heat to a simmer and plunge in the broccoli for 2 minutes if you like it tender-crisp, and for 3 minutes if you like it tender-tender. Meanwhile, place the dried tomatoes in a large colander in the sink. 3) Pour the broccoli and all its water into the colander (soaking the tomatoes), and then refresh under cold running water. Drain thoroughly, then dry the broccoli and tomatoes first by shaking the colander, and then by patting everything with paper towels. Transfer to a zip-style plastic bag, seal it, and store until use. Bring to room temperature before finishing and serving. 4) About 15 minutes before serving time, place a large skillet over medium-low heat, and add the olive oil. While you are waiting for it to heat, cut the broccoli into smaller pieces (whatever size and shape you prefer.) 5) When the oil warms (after about 3 minutes), add the garlic and the broccoli-and tomatoes mixture, turning the vegetables with tongs every few minutes. Continue doing this for 5 to 8 minutes (possibly even a little longer), until the broccoli and tomatoes are heated through, cooked to your liking, and delightfully coated with the garlic and oil. Toss in the lemon zest during the last minute or so of cooking, and continue to turn with the tongs. 6) Add salt and pepper to taste, plus a sprinkling of red pepper flakes if you like , and serve hot or warm.

Italian-marinated Ahi and Scallion Frittata

Italian-marinated Ahi and Scallion Frittata, originally uploaded by heathercw.

Marinated Tuna Sicilian-Style with Scallion Fritatta (Tonno in Scapece con Frocia)
Recipe Courtesy of Mario Batali's Molto Italiano.

1 pound sushi-grade tuna, cut into ¾ inch cubes
¼ cup plus 3 tablespoons extra-virgin olive oil
¼ cup red wine vinegar
1 clove garlic, thinly sliced
2 plum tomatoes, finely chopped
¼ cup fresh mint leaves
1 teaspoon dried oregano flowers or regular dried oregano
1 teaspoon hot red pepper flakes
6 large eggs
salt and freshly ground black pepper
½ cup thinly sliced scallions
½ cup freshly grated pecorino romano

1. Bring 2 quarts of water to a boil in a medium saucepan. Drop the tuna into the boiling water, lower the heat to a simmer, and cook for 2 minutes. Drain carefulluy and place in one layer on a platter to cool.

2. In a small bowl, stir together ¼ cup of the olive oil, the vinegar, garlic, tomatoes, mint oregano and red pepper flakes. Pour over the cooled tuna and set aside.

3. In a 6-to 8-inch nonstick sauté pan, heat the remaining 3 tablespoons olive oil over medium heat until smoking. Meanwhile, in a medium bowl, beat the eggs and salt and pepper to taste, then stir in the scallions and pecorino. Pour into the hot pan and cook until the frittata is set on the bottom. Invert the frittata onto a plate, then slide it back into the pan and cook until completely set. Transfer to a plate and let cool.

4. Cut the frittata into 4 wedges. Place on serving plates, arrange the tuna on top, and serve.

Broccoli Cheese Soup

Broccoli Cheese Soup, originally uploaded by heathercw.

This soup was lovely, and took only a few minutes. The food processor is my friend!

I adapted from Emeril's recipe, below. However, I find his Essence to be as obnoxious as The Eponymous One, so I just used garlic powder on the croutons.

Next time, I may try to be Jessica Seinfeld crafty and throw in some carrots as well!

Broccoli and Cheese Soup with Croutons Recipe courtesy Emeril Lagasse Show: The Essence of Emeril Episode: Simple Soups

3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces 1 cup yellow onions or sliced leeks (white parts only, well rinsed) 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper Pinch nutmeg 1/2 teaspoon minced garlic 1/2 teaspoon chopped fresh thyme leaves 3 tablespoons all-purpose flour 3 cups chicken stock or canned, low-sodium chicken broth 1 (16-ounce) package frozen broccoli, thawed and separated 1/2 cup heavy cream 1 1/4 cups shredded medium Cheddar Croutons, for garnish, recipe followsIn a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes. Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.) Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend. Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately. Croutons: 1 cup 1/2 to 3/4-inch cubed French bread 2 tablespoons extra-virgin olive oil 1/4 teaspoon Essence or Creole seasoning, recipe follows Preheat the oven to 400 degrees F. Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving. Yield: 1 cup Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.

Meyer Lemon and Blood Orange sorbets

A couple of weeks ago, I found some wonderful citrus fruits at Whole Foods -- Meyer lemons and blood oranges. I love both of these "designer" fruits, and since they were in season, it seemed like the perfect time to break out the ice cream maker attachment to my mixer. As I peeled and sectioned this amazing fruit, the word sensuous came to mind (in the broadest, most Nigella, sense of the term). The blood orange juice was so thick and exotic, a sweet garnet-colored nectar. The Meyer lemon juice, far sweeter than its traditional counterpart, was mild enough to be drunk straight.

Even the peels were intoxicating. As I discarded them, I was reminded of Nick Carraway's description of Gatsby's parties:

Every Friday five crates of oranges and lemons arrived from a fruiterer in New York-every Monday these same oranges and lemons left his back door in a pyramid of pulpless halves.

Somehow, this symbol of Roaring Twenties excess seemed oddly fitting with the amazing decadence of the beautiful colors of the pulps.

Hours later, the beautiful sorbets came out of the freezer. I modified the recipes by substituting Splenda for the sugar. The lemon sorbet came out a little too tart -- next time I will add additional sweetener. The two recipes worked really well together; the rich sweetness of the blood orange offset the tartness of the lemon. The citrusy colors were so beautiful together, too. I plated them in these amazing chartreuse-colored green apple dessert plates from my uncle's antique store, and garnished with a lime wedge.


From Bruce Weinstein's The Ultimate Ice Cream Book:

Blood Orange Sorbet:

• 2/3 cup sugar (HCW note: I substituted the same measure of Splenda)
• 1 cup water
• 8 large blood oranges
• Juice of 1 lime

Place the sugar and water in a small saucepan and set over low heat. Stir until the sugar dissolves and the syrup is clear. Remove from the heat and cool to room teperature.

To prepare the oranges, cut off the ends of the fruit so they sit flat on a cutting board. Then cut down the sides following the curve of the fruit, removing the rind and the white pith beneath. When the rind and pith are all removed, hold the fruit in one hand over a bowl and use a small paring knife in your other hand to cut between the membranes, letting the clean orange sections fall in the bowl. When all the sections are cut away, squeeze the remaining fruit pulp in your hand to extract any residual juice. Pour the orange segments and juice into a blender (HCW note: I used a food processor) and blend for 10 seconds to chop up the fruit. You should have about 2 cups of juice and pulp. Combine the orange puree, cooled sugar syrup, and lime juice. Cover and refrigerate until cool.

Stir the chilled mixture, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.

Lemon Sorbet:

• 1-1/2 cups sugar (again, I substituted Splenda)
• 2 cups water
• 1 large egg white
• 3/4 cup fresh lemon juice, about 4 lemons (here, I used Meyer lemons)

Combine the sugar and water in a small saucepan and place over low heat. Stir until the sugar dissolves completely. Raise the heat and boil the syrup 1 minute. Remove from the heat.

In a mixing bowl, lightly beat the egg white with a whisk or an electric beater until foamy, about 10 seconds. Slowly beat in the hot sugar syrup. Continue to beat until the meringue cools down slightly. Add the lemon juice. Cover and refrigerate until cold or overnight. The mixture will have foam on top, but it will incorporate into the sorbet when it freezes.

Stir the chilled mixture, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.

Red Beans and Rice

Red Beans and Rice

• 1.5-2 lb andouille sausage
• 1-2 bunches celery
• 1-2 white onions
• 1-2 bell peppers
• 3-4 cloves garlic
• 2 large cans red kidney beans
• olive oil
• 4-6 cups instant white rice
• Cajun seasoning
• Hot sauce
  

Mince garlic. Dice celery, onions and bell peppers. Slice sausages into bite-sized pieces.

Drizzle cast-iron skillet generously with olive oil and put on medium-high heat. Add celery, onions, peppers and garlic. Saute until vegetables are nearly translucent, then add sausage slices. Cook another 5-10 minutes, or until sausage appears fully cooked.

Drain and rinse beans. Add to large cooker with 5-6 cups water. Add vegetable and sausage mixture. Season to taste with Cajun seasoning and hot sauce. Cook on low heat for several hours, stirring often, until saucy.

Prepare rice according to package directions. Spoon bean mixture over rice. Serve with crusty garlic bread.

Strawberry Cheesecake Spinach Salad

Strawberry Cheesecake Spinach Salad
Originally uploaded by heathercw

This delicious salad is so quick and easy!

• 1- 12 oz package bacon
• 1 package baby spinach
• 1 red pepper
• 1 package feta cheese crumbles
• strawberries
  

Slice bacon into small chunks. Fry, drain, and set aside to cool. Slice red pepper and strawberries. Mix all ingredients together in large serving bowl.

Serve with raspberry vinaigrette or other light vinaigrette dressing.