Homage to Betty

My son hopped in the car his last day of school, and I asked him what he wanted to do now that school was out for the summer.  He said that he wanted to go to Grandma's house.  My heart was so filled with happiness that of all the things to do and want, he wanted to go visit his Grandma.  Since I could not make the trip to PA, I decided to share my love through food and make him a classic meal that my Grammie made all of her grandkids and that I have wonderful memories of helping her cook.  She always made stovetop macaroni and cheese, and I always remember it being the creamiest, cheesest thing that I ever put in my mouth. 

Oh my gosh was it good?! Simple; but to a kid just the best.  The wonderful thing about my Grammie was that she never got stressed or short with us and always let us help.  I think this is so important.  I am such a control freak about some things, but I love cooking with my kids and letting them screw up and add their own flair to things and using it all as a teaching experience of ingredients, measurement and following direction. 

This stovetop recipe is so easy and basic, but I learned so much from watching my Grammie.  I learned to add the cheese off the heat and have the temperature on low so that the cheese didn't get stringy or ball up.  I learned to make sure you cook the flour taste out of the roux and cook the noodles to al dente. (see recipe below)

French Breakfast Puffs and my Grammie's Sifter

I fell in love with cooking as a young girl in that beautiful kitchen on Pilgrim Drive. My Grammie had another recipe that she made all the time and that all of her daughters, grandkids and their friends often remember; French Breakfast Puffs. They are a simple delicious breakfast or brunch item.
I serve them often because you always have these ingredients on hand.  What could be bad about a muffin dipped in butter and rolled in cinnamon and sugar. Serve these with coffee or tea and you will get rave reviews.

Macaroni and Cheese 

2 Tbsp unsalted butter

2 Tbsp all purpose flour

1 cup of whole milk

1 tsp of salt

1/2 tsp of fresh ground pepper

1 tsp of ground mustard

2 cups of shredded sharp cheddar cheese

1 lb of dry pasta of choice

In one pot, boil heavily salted water for the pasta (should taste like sea water).  Follow package instructions for al dente pasta. 

In a second pot, melt butter and whisk in flour.  Whisk until you have cooked flour out about 1 to 2 minutes.  Add milk slowly while whisking and whisk over medium low heat until thick.  Add salt, pepper, and mustard.  Next, add cheese off the heat and turn heat down to low and whisk until smooth.  Add pasta to the cheese sauce and serve.  I like to add a few chopped chives on top for color and flavor.

Jambalaya

I discovered a rare find at my local supermarket, fresh andouille sausage.  With the weather getting hotter and spicy sausage on hand, it easily translated into good ol' jambalaya.  Shrimp and Sausage Jambalaya was the recipe I decided to use since I had all of the ingredients on hand besides the smoked ham (the easy substitute was chicken breast that I diced into one inch cubes).  If you are afraid or unwilling to chop a ton of vegetables stay away from this recipe or perhaps making jambalaya all together.  It is a ton of prep work but the result is very much worth it.

I find recipes that can be prepped ahead of time to be great for entertaining; you look like an all star with little effort and can also enjoy your guests and cocktails. During my daughter's nap I chopped everything and put the ingredients into bowls based on when they would be added to the pot.  I refrigerated all of these items and then was able to just layer into my dutch oven based on cooking times starting about an hour before my husband was due home.  This recipe is amazing, and I loved it!  To make a dish like this you have to value the step by step process - this is how you develop all of your flavor and I promise you it is worth it.

I would be remiss if I did not mention my fateful mistake that translated into a time mishap.  I decided I wanted to use brown rice instead of white long grain rice.  I don't cook a ton of rice because I am usually cooking low-carb at home so I was completely unaware that brown rice takes at least twice the time that white rice takes to cook.  OOPS!  So to all of you out there, let me be a lesson for you, figure that brown rice takes about 45 minutes or more to cook.  I like the texture of brown rice so I think it is worth it.  I also did a bit of research on rinsing the rice and why you should do it: apparently it removes some of the starch so it aids in shortening the cooking time.  So don't miss that rinsing step!  Also don't overcook your shrimp, as soon as it is pink pull it off the heat.  Noone likes overcooked shrimp, it is so chewy! 

Enjoy this great meal on a hot summer day and let is transport you to the Big Easy or for that matter put on some Harry Connick Jr. and invite some of your friends to share.

Monte Cristo with Strawberry Habanero Jam

I was long on strawberries this weekend and I was looking for something other than dessert.  Monte Cristo with Strawberry Habanero Jam jumped off the page.  I fondly remember eating my first Monte Cristo at the Chespeake Cheers, which unfortunately is not there anymore. Jeff Mauro is the new Food Network Star and started his new show "Sandwich King", so I was interested in trying out his recipe.

My husband and son were at the pool and I knew they would work up an appetite.  I began work on the strawberry habanero jam.  Unfortunately, I have not been able to find a candy thermometer that works properly so I had to just eye ball it.  Typically you pull the jam off the heat when it hits 200 degrees.  (Note: any readers that have recommendations for a precise candy thermometer please add a comment I would love to hear from you.)  The jam takes a long time (about an hour) to cool to get the right texture so this is not something you can make right before serving.  It also makes a ton, so I would plan on maybe giving some away as gifts or finding another use for it.  In my opinion, the strawberry habanero jam needs one more chile to give it a little more kick.  I think the one chile gets a bit lost in the sweetness. 

I didn't have all of the ingredients for the sandwich filling but figured I could be flexible.  I used smoked ham and cheddar cheese, which worked out fine.  My kids love "hearty white" bread from Pepperidge Farm so I used that for the sandwich.  The bread was way too soft and not thick enough.  It sucked up the custard, and when I put it on the griddle it didn't get as crisp as I would have liked.  The sandwich was a bit softer than I would have preferred, so I think that having texas toast or something very similar is a must.  We enjoyed the idea of the sandwich but I really need to work on finding the best bread to tighten up the technique. As my friend Amanda would laugh and tell me "why don't you just bake the bread next time?".  She is probably right, and I most likely will.

Asparagus, Pecorino and Red Onion Salad



Bacon, Avocado and Tomato Sandwich

This past weekend was beautiful so I spent very little of my time in the kitchen.  We had sandwiches each day for lunch, and I needed my tried and true spring side.  Anne Burrell's Asparagus, Pecorino and Red Onion Salad is so fresh and delicious.  I am crazy about asparagus, and I have had it about every way I can think of - with eggs, grilled, with hollandaise, over a steak, etc.  When I was watching Secrets of a Restaurant Chef and she did a raw salad of asparagus, I thought hmmm... I can't imagine what that must taste like.  Raw asparagus? This could be a swing and a miss, but I figured I would give it a shot.  Sometimes you swing for the fence and you strike out and other times you are rounding the bases high-fiving everyone.  (can you tell I am writing this after playing in a softball game :))


Asparagus Salad Ready for it's Close Up

With this salad you are definitely getting high-fives.  First of all there are only 6 ingredients; most of which you always have in your kitchen.  This recipe is very forgiving, and you can really eye ball and taste your way through it.  I have used both Pecorino and Parmesan Reggiano and love both, so which ever you have got on hand will work.  Definitely, use the large hole side of your box grater so you are able to bite into the salty goodness of the cheese.  The red wine vinegar actually softens the asparagus, the acid "cooks" it, and the color of the vibrant green and the purple of the onion look great on the plate.  Let this salad sit for at least an hour on your counter to really develop the flavor.  Enjoy!

Catfish, Black Eyed Peas and Fried Collards

Welcome to Soul Food Night!  My husband, Tim, is a true blue Southerner and I have to say this Yankee lady has really taken to southern food.  I went to college in NC and quickly fell in love with sweet tea and upon moving to VA started making grits, biscuits and black eyed peas every which way. Tim has been nagging me for years to try catfish and I just kept thinking I just don't know, they look so gross.  A couple of times I have stumbled across some interesting recipes but have not been able to put my hands on catfish (fresh or frozen) from my fishmonger.  Apparently, you have to keep your eyes peeled for it.  I went to the store, and low and behold Harris Teeter had it, and it was on sale.  I bought 4 fresh fillets and decided to go with a theme and really do some soul food.  Emeril Lagasse had an intriguing recipe Crispy Catfish and Black Eyed Peas, Bacon with Caramelized Onion Relish and Fried Collard Greens.

Black Eyed Pea Shot

The catfish is going to cook quickly so definitely get started on the black eyed peas first.  The onions need a lot of time to really caramelize and it is worth the time invested because you will not get the sweetness unless you slowly brown them in the bacon fat. Pay no attention to the time allotted in the recipe as I found it takes much longer.   I do have a time saver for you though: I used canned black eyed peas.  I drained and rinsed the peas and was ready to go.  This is much faster than using dried, which you have to soak over night. The veal broth takes a good bit of time to reduce too, but be patient.  I really recommend starting all of this really early so you are not rushed.  This side easily stays warm on a low burner and can wait for the fish. 


Better shot of Catfish



Catfish reminds me a lot of flounder; it was very easy to pan fry.  I sprinkled the fillets with Creole seasoning and then dredged them.  A cast iron skillet works well for frying both the fish and the collards.  The catfish fry quickly and if you have multiple fillets and need to do them in batches you can easily keep them warm in a 250 degree oven on a cooling rack on a sheet tray. 

The last step is frying the collards, it didn't say in the recipe if you were supposed to cut the leaves or fry them whole.  I decided I would try both.  The whole leaf was an epic fail, lots of spitting and it really didn't get crispy.  I decided to julienne the leaves and fry them in the long strips.  This worked great!  They got the crispy texture I was looking for and they looked great on the plate.  Make sure you salt them as soon as you get them out of the fryer and place them on the paper towels.  Overall, I loved the meal and can now say I am a fan of catfish.  It tastes just like a mild, meaty white fish.  Once again this meal was pleasing to all of my taste buds: sweet, spicy, salty, and bitter.  Tim really enjoyed the meal, which always makes me happy.  It is so much fun trying new things and I will be happy to make this again, of course if I can find the catfish!

Italian Farro Salad

After seeing a few of my close friends experiment with grains, I was inspired.  I was perusing the aisles and stumbled upon pearled farro. Farro is one of the oldest grains cultivated by humans.  It was originally found in the fertile crescent of the Middle East and is now grown primarily in Italy.  This grain really packs a punch; it is a great source of fiber, protein and iron.



My interests were peaked so I thought, "let's take this home and see what we can do with it".  Interestingly enough, I decided to go with the recipe on the back of the bag: Farro Salad with Tomatoes and Herbs.  This recipe is ridiculously easy, and the result was fabulous.  You always know you have stumbled onto a winner when you taste your product to check for seasoning and you can't stop eating it!   It does make a ton so if your not into leftovers, cut the recipe in half.  We had no trouble eating every bite, and I felt it was just as good if not better the next day.  I definitely plan on trying some different recipes with farro in the future.  The grain itself has a wonderful texture and flavor. 


Sirloin Kabobs with Farro Salad



Buttered Turnip Puree

Turnips are such an undervalued vegetable!  The first time I encountered the massive root vegetable I thought what in the world am I going to do with this.  As a family we have been trying to limit our processed carbs, so I thought why not try a puree.  The Buttered Turnip Puree recipe is delicious and so easy to make.  It has a sweetness that is more pleasing than the typical cauliflower (mashed potato substitute) we have so often made.  I have also made a parsnip puree, and I have to say this turnip one is by far superior.  It hits all the right notes: light, sweet, a touch of bitter. It is the perfect accompaniment to just about anything.  My only critique on the recipe is the amount of milk you add to the turnips in the food processor. Add a quarter cup at a time until you hit the right consistency, if you add the whole cup at one time it can be runny and then there is no going back.

This particular puree doesn't bring any color to your plate so you will have to pair it with food that is bright and colorful.  We all eat with our eyes first so you don't want to serve a plate with a flat color palette.  I paired mine with a barbequed chicken breast and tomato caprese tower.  The chicken breast was flavored with a barbeque rub and sauce that I had left over from a Bobby Flay fajita recipe.  The rub and sauce were for onions and I had a lot left over.  It worked perfect with my chicken and I was able to make use of something I already had on hand.  The chicken was cooked in a cast iron skillet and it developed a wonderful crust while staying moist. 



Nothing says summer to me like tomatoes, and I mean those ruby red gems that you could just bite into like an apple.  I now must pay homage to my hometown of Lancaster, Pa.  By far, Lancaster grows THE BEST tomatoes.  I have never found a replacement and I beg my family to bring me bushels when they are in season.  My husband and I love our BLT's and cannot get enough of tomato caprese.  Harris Teeter had some heirloom tomatoes that looked decent this week.  I sliced the tomato and salted each slice, then I topped them with fresh mozzarella, a basil leaf, olive oil and a great balsamic vinegar.  Each slice was stacked so that it resembled the whole tomato again.  It was so yummy! 

The meal came together nicely.  The spiciness of the chicken, the buttery goodness of the puree and the sweet tomato gave my husband and I everything we wanted.  I will definitely make this pairing again.

Tiki Cocktail Cake

My dear friend Carrie "The Cook Crook" was having a cook out at her house; and I, in a quest for all things themed, asked what to bring.  She had remembered that she had luau party favors and accessories from a previous birthday and thought "why not recycle?"  A theme was born and so began my endless obsession of scouring recipes to find something perfect to bring.

I remembered I had ripped out a cake recipe from food network magazine last summer that was inspired by a tropical drink:  Tiki Cocktail Cake. Bingo!  These types of recipes are frequently featured in the magazine. They are so much fun to make and always impress your guests.  As usual, they offer step by step illustrated instructions.  I am a visual learner so this is perfect.  Before I began blogging I had previously made cakes that looked like a cheeseburger and a nacho cheesecake.  If you're a facebook friend you have probably seen them posted on my wall.  These cakes are definitely for the beginner and for the budget friendly since most of them recommend boxed cake mix and jarred icing. I am not usually a big fan of such baking shortcuts; however, I believe when you are making a whimsical cake fresh buttercream and from-scratch cake is lost and takes time away from the art of decorating.  So I say save the good stuff for when your making something that is meant to wow the tastebuds.

This cake came with some minor challenges and ultimately resulted in some tips for the next person to make this cake.  Always remember when using box cake mix to sift the cake mix before adding to the bowl with the wet ingredients.  Cake mix is always lumpy and does not mix properly; by sifting you negate that challenge.  I also found that my cake was squatty.  It looked more like those coconut drinks you get at a hibachi grill rather than a tall drink that you picture poolside.  Next time I would buy 2 boxes of chocolate cake mix so I can have thicker layers, thus creating more height.  I felt that I ran a bit shorter than I would like in the icing department, so I would buy 2 chocolate next time to ensure a little extra as well as some for the kids to lick (added per their request).  The pineapple rings were also a challenge, I could not find dried rings anywhere so I used fresh.  The pineapples were patted dry and left on the counter to further dry out.  It worked, but since they were a bit heavy I used two wooden skewers.

The cake was a hit and was the fun whimsy that I had dreamed of for the party.  Challenge yourself to take some risk and do something outside the box, and if your nervous just be sure to have a back up :)  Mine was asparagus salad, which is always a homerun and will be included in a future post.   But until then, "Let them eat Cake".

Watermelon Salsa-Two Ways

This concept is so crazy it just may work.  I have been holding onto this recipe for ages but just have not taken the risk to make and serve. Finally I thought - limited ingredients, easy application, and budget friendly - why not go for it?  After a little chopping, here it is: simple, refreshing and delicious.  We ate the Watermelon Salsa with baked tortilla chips, but the salsa would be great partnered with chicken or fish too.  Keep your pieces of watermelon small, even though it is very juicy and may fall apart a bit, this makes it feel more like a salsa rather than just big chunks.  Although you probably won't kill a bowl of this like you would with regular salsa and chips, it is a great way to celebrate the flavors of the season.

Oh wait, we are not done yet!  There was a ton of juice with this salsa so before serving I decided to strain it.  I thought, how about a cocktail...my husband and I tasted it and it was good but very herbacious.  We added vodka to taste and one part simple syrup to the concoction.  I have seen a ton of bars marketing these somewhat savory martinis.  My husband was not a big fan but I really enjoyed it.  Try it...play with different spirits and see if you like it.  I am all about it using everything you have to the utmost so CHEERS!

Tomato-Peanut Soup

Rain, rain go away!  Lately, we have had some terrible storms run through Virginia Beach and nothing is more comforting than soup.  Tomato soup is one of my best childhood food memories, along with a grilled cheese for dipping.  I really wanted to try something different to liven up the old stand by, especially since I was omitting the beloved grilled cheese. What could be better than throwing some curry and peanut butter in an otherwise classic soup?! 

The Tomato-Peanut Soup recipe is so easy and so fast.  An immersion blender is a must have for the kitchen and this soup.  It makes it a one pot wonder.  If you don't have one run out and get one now...i am serious, GO!  I didn't have the creme fraiche or sour cream but I do think it would have been a great addition.  The chopped peanuts, celery leaves and cilantro are critical.  Peanuts add a great crunchy component and the celery leaves really bring out the vegetable base of the soup.  I highly recommend this soup when your looking for something to not only warm your belly but to warm your senses with spice and rich peanut butter.