More Peas Please!: Recipe

I know I've done something right if my husband, who doesn't like peas, announces: "This is pretty good!"  In this month's issue of Bon Appetit I saw a recipe for a Pea Mash on Toast.  It looked so lovely - and since I like peas, I thought I'd give it a whirl.  I took away some of the ingredients they suggested and I added my own. I liked it; it was refreshing and very quick to make for a hungry group.  I always have a bag of frozen petite peas in the house because my kids love "Pasta with Peas and Ham" so I make that regularly. Try this the next time you're looking to crack open a bottle of wine and relax while you watch the kids play in the backyard.

Petite Pea Spread on Toast
1 loaf of French Bread, sliced into 1 1/2" slices, toasted
2 cups frozen petite peas
3 tablespoons Pecorino Romano Cheese
2 tablespoons olive oil
juice of one lemon
5 chives - about 6" long
1 large garlic clove, smashed
2 tsp. salt
1/4 cup parsley
1/2 cup water

Thaw the peas under hot running water for about 3 minutes. Meanwhile, bring the water, lemon juice, salt, garlic clove, parsley and 1 tablespoon of oil to a boil.  Add in the peas and cook about 3 minutes. Strain out the liquid and reserve. Place the ingredients, along with remaining oil, cheese, and chives in a food processor and puree until thick but uniformly smashed.  Add in about 2 tablespoons of the liquid and puree until smoother. Repeat once more. Serve on toasted bread.

Pear Puree By Any Other Name: Recipe

Since I am able to cook and bake for my family, I thought, "why shouldn't I make some food for my four month old?"  She is part of the family, too. I can certainly purchase food - but I since I'm able to create some quick dishes for her, easily, it doesn't seem to make sense to buy the same items in the store and then house it in the cabinet. Don't get me wrong - I'm not opposed to the store brands and I've used them plenty...but this seemed like fun and certainly very - and I mean VERY easy to do! I did this with both of my older two kids and mostly because the thought of feeding them the meat that came in the jars made me want to vomit. I bought these cute little 2 oz. jars and they even have a carrying tray so each one fits into the tray snugly and compactly in the fridge. It's the perfect amount for a little person to eat.

She really liked this - but then again, what's not to love? The pear was merely made puree-able...so what can you do with this? Well, if you're ever in need of a soft-food diet, this is a good option.  If you'd like to add this to the dinner table instead of apple sauce for something like a pork chop, you certainly could. See? Who would have thought that a simply baby food inspired meal could be something you could get use out of?

Puree of Pear
makes about 1 1/2 cups

2 medium-large pears, peeled and sliced

In a medium pot, pour 1/2 cup of water. Place pear in a steamer basket (or in my case, I used a mesh strainer with a lip and a handle so I was able to rest the strainer on the pot) over the water - but not touching it. Cover tightly and raise heat to high - let cook about 5-7 minutes, depending on the thickness of your slices and the ripeness of the pear.

When finished, place the cooked pear into the food processor with a tablespoon of the cooking water and puree until finely textured.

Hey Chick (Pea)!: Recipe

Chickpeas are so rich in fiber and so very good for you that when I came across a recipe using them, I paused...and naturally I got to work.

I made this Mediterranean dish and it's great as either a light lunch or a pre-dinner snack - which is how I ate it! I was starving today and this low calorie-high fiber dish made me feel both virtuous and delighted while I made our "real" dinner.

Mediterranean Roasted Chickpeas
15 oz can chickpeas, drained and rinsed
3 garlic cloves, minced
1 tsp. olive oil
1 Tbsp. ground cumin
1 oz. feta cheese, crumbled
2/3 cup canned petite cut diced tomatoes
6 Kalamata olives, minced
1 tsp. dried oregano
1 Tbsp. fresh parsley, minced
4 whole wheat large pitas, each cut into 4 triangles - toasted

Preheat oven to 400. In a small ovenproof dish, mix together the beans, oil, garlic, and cumin. Roast for 20 minutes. Remove from the oven and mix in the cheese, tomatoes, olives and oregano and bake another 6 minutes. Sprinkle with parsley. Serve over pita.

Egg McMuffin Inspired: Recipe

Pregnancy has never given me traditional cravings - nothing weird like peanut butter and pickles or ice cream and cucumbers. I sort of feel cheated by that! However, I do get the desire to cook and create and to find something new so maybe that in itself is a craving? Ahh, who knows!

What I do know is that this morning I work up wanting bacon and eggs but the simple dish just wouldn't do - I eat an egg and toast nearly every morning for breakfast - so this morning had to be something different. With all the talk of scones over the past two days, I decided to make bacon and cheddar scone-like-biscuits and have my eggs alongside - kind of like something you would grab in a fast food chain. These were flaky and buttery - and they were terrific.It made me laugh when my husband said, "all you need is to slice it open and put an egg on it - then it would be just like an Egg McMuffin!"  To be honest, I am still unsure as to whether that's a compliment or a dig. But who cares, right?  They were good!

Cheddar and Bacon Biscuits
makes about 12

5 slices bacon
3 cups all purpose flour
1 tablespoon sugar
1 Tablespoon baking powder
1 1/2 tsp. salt
1 stick unsalted cold butter cut into small pieces
6 oz. sharp shredded cheddar cheese
1 cup heavy cream + 2 Tablespoons

Preheat oven to 400 degrees and prepare a baking sheet with parchment paper.

Prepare 5 pieces of bacon as you normally would (I make them in the microwave to cut down on the grease and prep time). Cool and crumble.

In a large bowl, mix together the flour, salt, sugar, baking powder. Next add in the butter and with your hands crumble each piece until it resembles coarse meal. Add in the cheese and the bacon and mix well. Next add in the heavy cream and stir all together with your hands - forming a large ball.  Turn out onto a lightly floured surface and push together till it comes together.  Separate into two large pieces and cut each piece into 6 smaller wedges.  Place onto the baking sheet and brush each with the remaining heavy cream.

Bake for about 22 minutes - until lightly browned on top.  Cool on a wire rack slightly but serve warm.

Little Bites: Recipe

What on earth could taste better than crispy Italian bacon?? I mean, really?? Well, yes...crispy Italian bacon with soft creamy goat cheese and fig jam? Absolutely!

I made this for a dinner party and they were gone before I could blink. I made the cups a few hours in advance so that they could cool and be easy to eat. What a fun little pop-em!

Crispy Pancetta Cups with Figs and Goat Cheese

makes 24 cups

24 slices of pancetta

6 oz. soft goat cheese

1/2 cup fig jam

6 oz. dried figs, each one cut into 6 little pieces

Pam Cooking Spray

2 12-hole mini muffin tins

Preheat oven to 450.

Spray all 24 muffin holes with cooking spray and place a slice of pancetta into each one so the edges are a bit flouted.  Bake about 20 minutes or until edges look like they're about to begin to burn. Remove and let cool in the tins about 10 minutes. Remove and cool completely on wire racks.

Using a small spoon, line the bottoms of each cup with fig jam and add two pieces of dried figs to the cup. Top with a small spoonful of goat cheese. Serve.

March to a Different Beet: Food Idea

Recently in the grocery store, I saw bunches of huge beets and they begged me to take them home. So naturally, I acquiesced.  I couldn't help it - and in fact, my verbal enthusiasm seemed to encourage a beautifully pregnant mommy-to-be to pick up a bunch and drop them into her cart! (the store should pay me some kind of royalty).

Roasted beets must be one of the easiest things to do (or not do, as the case may be) and the way they smell indicates to me that there is an overload of vitamins stored up in those little balls!

Slice off the greens - you can wash and slice them up and they're very delicious in a salad - and wash the beets. Dry them off and wrap each one well in tinfoil and place on a baking sheet. Bake the beets on 350 degrees for about an hour and 20 minutes. Carefully open the foil packets and let cool. With a knife, carefully peel back the skins and toss them.  Slice the beets and serve with crumbled soft goat cheese and a ripe tomato.  Drizzle with olive oil, sprinkle crushed sea salt on top and lightly drizzle some balsamic vinegar as a final touch.

The result is wonderful and so very healthy. You feel terrific about eating them - and really, beets are an incredible food!

The "Big Night": Menu and Recipes

If you've never seen the movie "Big Night," my husband and I urge you to do so. Starring Stanley Tucci and Tony Shalub, it's a witty story set in the 1950s about two brothers that own an Italian restaurant. All they want to serve is authentic Italian fare but the locals only really understand spaghetti and meatballs - which drives Tony Shalub's character (the chef) crazy. As a result, their restaurant is starting to have real financial worries but they believe they're getting a second chance when they learn that Louis Prima is coming to eat there.  So, as anyone would, they prepare a giant feast of Italian greats - including Timpano: a giant drum.  It's a wonderful movie and after we saw it, I told my husband (who wasn't at the time) that I had to make that one time.

As the summer comes to an official close, we decided to gather our friends for an adults-only party.  It was a terrific time and well worth the efforts taken over the past few days. It was our "Big Night!"

Here is the menu served -

Appetizers
* Pancetta and Rosemary Risotto Balls
* Wild Mushroom and Goat Cheese Crostini
* Bruschetta with Olive Tapenade
* Melon and Virginia Ham
* Zucchini Fritters
* Three-Meat Sliders with Asiago Cheese and Basil-Dijonaise
* Spinach Dip
* Olives
* Cheese
* Chips and Dip

Main Course
* Timpano
* Green Salad
* Tomato with Fresh Mozzarella and Basil

Dessert
* Mint Chocolate Chip - Snickerdoodle Ice Cream Sandwiches homemade ice cream
* Butterfinger Ice Cream homemade ice cream
* Chocolate Glazed Chocolate Tart
* Plum Clafouti

Wild Mushroom Crostini: Recipe

One of the easiest things to make: a mixture of wild mushrooms.  By nature, mushrooms are already wild! Ever see a mushroom growing where you want one? Ergo: wild.

For this simple finger food, I sauteed 3 cups of finely sliced mushrooms (baby bellas, shiitake and oyster) with 1/2 onion, finely sliced and 2 Tbsp. Olive Oil. Once the mushrooms were soft and wilted, I added 1 tsp. fresh thyme and 1 Tbsp. balsamic vinegar.

I spread each toasted baguette slice with herb flavored goat cheese and topped with mushrooms.

A Home Run Slider: Recipe

There is something about a mini burger on a mini bun that seems to delight even the most cranky. Who doesn't love tiny burgers? Of course, there is a whole subculture of people that love the White Castle burger (I'm not one of them...) so it only makes sense that these are a hit at a party.

These were a hit that our party - and I was very glad about that.  They were simple to make and nearly all of the burgers were gone in a blink!  I'm certain that if I had served these before the chips and dip, they would have been devoured.

Three-Meat Sliders with Asiago and Basil Dijonaise
makes about 35

1.75 lb. mixture of ground pork, beef and veal
2 medium shallots, minced
2 Tbsp. salt
1 tsp. dried oregano
1 egg
2/3 cup Hikory-Brown Sugar BBQ sauce

6 oz. Asiago cheese, sliced very thin and into about 1/2" squares

2 Tbsp. mayonaise
1/2 cup Dijon Mustard
1/3 cup fresh basil

35 mini "party rolls" (from Martins) or other mini slider rolls

* These were made the day before and stored in the refridgerator until ready to cook.

Combine meats, shallots, salt, oregano, and egg in a large bowl and mix very well - by hand, is best. Form very small balls, using a tablespoon to scoop out mixture. Gently flatten the ball with plam of your hand - do not make too flat. Place each onto a cooking sheet. Once all patties are made, brush each one with BBQ sauce - both sides. Cover well and refrigerate overnight.

In a food processor, combine mustart, mayonaise and basil until thick and all basil has been very finely chopped.  Place in a bowl and refrigerate overnight.

Prepare barbecue and cook each patty about 4 minutes per side (with a very hot fire). Add the cheese and melt. While burgers are being cooked, spread the dijonaise onto the inside of each bun (one side only). Place burgers into the buns and serve!

The Great Zucchini: Recipe

Ever see that Charlie Brown episode with the giant pumpkin? Well picture a giant zucchini...got it in your head? Ok...a young woman in my office came to work the other day with this giant vegetable and claimed she didn't want it - it was too big for one person. Knowing I was having a party, I figured I could use it somehow. Sure enough, turns out that one can make zucchini look a lot like a potato as in potato-latkas. So, voila!

Would you believe that this 4 lb. zucchini only made about 35 pancakes? Truth be told, I didn't utilize the entire thing - I sliced off each end (about 1/2 pound gone from there) and I didn't shred the skin. Also, I had to remove some flesh because the larger this thing grew the more it behaved like a gourd - complete with pumpkin-like seeds and a stringy inside.

These were terrific with a slightly sweeter taste than its potato cousin. I should have served them with a sour cream dipping sauce but by the time I figured that, they were all gone!

Zucchini Fritters
makes about 35 small

5 cups shredded zucchini (use large holes on a box grater), from about 3 1/2 lbs zucchini, squeezed tightly of all liquid*
1/3 cup flour
1 Tbsp. salt
2 eggs, beaten
1 onion, minced

* Use hands to squeeze out liquid and then squeeze again with paper towels
Combine all ingredients and heat oil in a large frying pan until very, very hot. Using a tablespoon to scoop up mixture, form about 35 small balls and then flatten gently into pancakes. To ensure even cooking, do not overcrowd the fryer - place about 4-6 pancakes into the fryer at one time. Turn gently after about 4-5 minutes per side - once it browns on each side.  Remove and drain on paper bags

I made these one day ahead and refrigerated. Reheat in an oven set at 350 for 15 minutes.

AKA: Rice Balls: Recipe

Making rice balls is a fine art. My mother-in-law makes them at the holidays and they're terrific with peas and ground meat. I wanted to give them a try and I always love mini versions of things so I thought these pop-ems would be a good addition to a party menu.  Turns out they were hit!  Of course, the key to risotto is the consistent stirring. So if my recipe doesn't make it clear: STIR!

Pancetta-Rosemary Risotto Balls
makes about 100

4 oz. pancetta, cut into tiny cubes
5 Tbsp. unsalted butter + 1 Tbsp.
1 tsp. Olive Oil
1 onion, minced
16 oz. Aborrio Risotto
8 oz. chicken stock
(2) 14 1/2 oz. cans chicken broth
1 Tbsp. + 1 tsp. Fresh Rosemary
6 oz. Fontina Cheese, shredded
1/2 cup vermouth
1/4 cup warm water
2-3 cups Italian Breadcrumbs

Vegetable Oil for frying

In a large heavy pot (I use my 6 qt. Le Cruset), heat 5 Tbsp. butter and olive oil together until it's foamy.  Add the onion and saute over medium heat until onions lose their shape and begin to soften.  Add the Pancetta and saute another 6 minutes. Stir several times to avoid browning. Add 1 Tbsp. rosemary and saute another minute.

Meanwhile, pour stock and broth into a saucepan and warm over medium-low heat, next to the risotto pot.

Raise the heat on the risotto to high, stirring contents often.  Add the rice to the pot and stir several times to coat the rice with the butter-pancetta; about 1 minute. Just as the rice begins to stick to the bottom of the pot, add 2 ladles of broth to the pot. Stir well, several times, and then lower the heat to medium and let the liquid simmer. Do not allow the rice to stick to the pot - stir more often than you think is necessary.  As the rice expands with moisture and gets softer and larger, the need to stir will lessen - some. But for now, be sure to stir rigorously. Continue to add ladles of liquid and stir until the rice expands and the mixture becomes thick and harder to stir.

After about 30 minutes, add in the vermouth and stir well. Next add in the warm water and stir well. The entire cooking time should be about 1 hour. Near the end, as the rice is almost done (you'll need to taste it to know), add in the remaining tsp. of rosemary and the remaining tablespoon of butter.  Next add in the shredded cheese and stir like mad! The cheese would be the final step - once you add in the cheese, you should remove the risotto from the heat and stir many times to ensure the cheese is evenly distributed and the begins to cool.

Place one half of the mixture into a large bowl and stir each half of the risotto occasionally to speed the cooling process.  Allow the mixture to cool completely - about 3-5 hours.

Once completely cooled and congealed, roll about 1 1/2 inch balls and place onto a large baking sheet. Refrigerate the balls for about 3 hours.  Fill a very deep fryer (I used my wok) with about 6" of cooking oil and heat over high heat until extremely hot - about 5 minutes before ready.  Roll each ball in breadcrumb and working in batches, carefully drop about 6 balls into the fryer at one time. Using a slotted spoon, remove balls after about 30-60 seconds and drain on paper bags. Repeat until all balls are complete.

I made these 1 day before needed and reheated in an oven set at 350 for 15 minutes.

Dim Sum for Dinner: Recipe

My family loves dumplings. At this stage we might all turn into a dumpling after the amount we eat! But we love them - Japanese style Gyoza or Shumai or Chinese style steamed or fried. In fact, I love all dumplings and truthfully it seems that all nationalities have a version: Jews have Kreplach, Indians have Samosas, Italians have Ravioli! Ultimately it's the same concept and likely they all started the same way: a cook with left over meat and/or fish needed a way to ensure no waste...and voila! Why not stuff it inside of something!

We had steamed and fried dumplings last night for dinner. I have a large bamboo steamer. Here are two versions: pork steamed and shrimp fried.

You can serve these as dinner or as an hors d'oeuvre. They can be made well in advance and frozen and then dropped into the steamer basket.

If you don't have a bamboo steamer, don't fret! You can place the dumplings on an elevated heat proof plate on top of a bowl on the bottom of a large pot. Fill the bowl with water, place the plate on top of the bowl, cover and steam.

Steamed Dumplings
3/4 lb. ground pork
1 Tbsp. soy sauce
1 Tbsp. olive oil
4 large napa cabbage leaves + extra leaves for the steamer basket
2 scallions, minced
4 shiitake mushrooms, minced
1 garlic clove, minced
1 Tbsp. minced fresh ginger
1 large leek, minced
1 Tbsp. rice vinegar
1 Tsp. sesame oil
1 large carrot, shredded
pepper

25-30 square wanton wrappers

Slice the stem ends off the cabbage and mince the remaining parts. Squeeze out any excess water and add to a large bowl. Add all remaining ingredients. Mix well.

Line a cookie sheet with waxed paper and set aside.

On a dry work surface, spread out as many wrappers as possible in a diamond shape. Add a small amount of filling to the center of each one. Fill a small bowl with water and with your index finger, lightly wet the four sides of each wrapper. Fold the top corner to the bottom, forming a triangle. press the sides together to seal the filling inside. Next fold each side in toward the middle. Place on the prepared sheet and repeat until all wrappers are finished.

If there is left over filling, you can refrigerate it for up to 2 days or you can freeze it up to a week.

Next, line the steamer with cabbage leaves. Place the steamer basket in a large pot -like a wok - and fill the wok with water stopping just under the bottom of the basket. Do not allow water to come into the basket. Place the dumplings on top of the cabbage leaves (and repeat if you have two basket trays) and cover. Turn on the heat on high for about 12-15 minutes.

Be VERY careful opening the steamer basket - steam can burn.


Fried Shrimp Dumplings
3/4 lb. large shrimp, shelled and deveined
2 large scallions
1 Tbsp. fresh minced ginger
1 large carrot, shredded
2 Tbsp. water chestnuts, minced
1 garlic clove, minced
1 Tbsp. Olive Oil
1 Tbsp. Soy Sauce
1 tsp. spicy mustard
1 tsp. sesame oil

In a food processor, pulse the shrimp several times until completely minced. Place in a large mixing bowl and add all other ingredients. Mix well.

Line a cookie sheet with waxed paper and set aside.

On a dry work surface, spread out as many wrappers as possible in a diamond shape. Add a small amount of filling to the center of each one. Fill a small bowl with water and with your index finger, lightly wet the four sides of each wrapper. Fold the top corner to the bottom, forming a triangle. press the sides together to seal the filling inside. Next fold each side in toward the middle. Place on the prepared sheet and repeat until all wrappers are finished.

If there is left over filling, you can refrigerate it for up to 2 days or you can freeze it up to a week.

In a large frying pan, heat 2-3 Tbsp. olive oil. Fry dumplings (in batches so you don't overcrowd the pan), seam sides down, about 3 minutes per side. Drain on paper towels and serve.

Edible Flowers: Recipe

In the store today I saw a display of beautiful orange flowers. I've seen them before so I knew what they were but my husband was with me and he had never seen them nor did he realize one could actually eat them. So I promptly purchased them (what else would I do?) and sought advice from a book I have that I truly love (The Herb Farm Cookbook by Jerry Traunfeld).

As it states in the book, these blossoms actually taste like the zucchini themselves. They are referred to as squash blossoms and they are wonderful to look at and even more fantastic to eat. The book describes two different types of blossoms - a male and a female version - and goes into how you can tell the difference and how the plant produces so many of them. The thing I found most interesting was the fact that they are only at their peak for one day. So if you come across these it is worth purchasing them but be sure to use them quickly. You can stuff these, fry them, or chop them up and use them in a salad. I decided to deep fry them in a light batter for easy eating - and they were terrific.

Deep Fried Squash Blossoms
6-8 large male squash blossoms
1/2 cup all purpose flour
2 Tbsp. kosher salt
several grindings of pepper
3 cups olive oil

In a deep pot - cast iron is a terrific choice - heat oil over a very high flame until a careful sprinkle of water makes the oil pop and sizzle.

Meanwhile, gently wash the blossoms and dry them on paper towels. Mix together remaining ingredients and drop each blossom into the flour mixture until well coated (shake off any excess flour). Once the oil is hot enough, carefully drop each blossom into the oil and fry about 3-4 minutes. With a large slotted spoon remove the blossoms and drain on brown paper bags. Sprinkle lightly with salt.

Ancient Chinese Secret Ingredient: 5-Spice Powder

Wow - I'm hooked! I am in love with Chinese Five-Spice Powder. It has always been one of those spices I've longed for but never been able to find in the store. Trader Joe's had it and naturally, I purchased it! Here is what Wikipedia had to say about it:

Five-spice powder is a mixture of five spices[1][2] used in Chinese cuisine. One common recipe includes tunghing or "Chinese cinnamon" (also known as rougui, the ground bark of the cassia tree, a close relative of true cinnamon), powdered cassia buds, powdered star anise and anise seed, ginger root, and ground cloves. Another recipe for the powder consists of huajiao (Sichuan pepper), bajiao (star anise), rougui (cassia), cloves, and fennel seeds. It is used in most recipes for Cantonese roasted duck, as well as beef stew. It is also used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia.

The formulae are based on the Chinese philosophy of balancing the yin and yang in food.

Although this spice is used in restaurant cooking, many Chinese households do not use it in day-to-day cooking. In Hawaii, some restaurants have it on the table.

A versatile seasoned salt can be easily made by stir-frying common salt with Five-spice powder under low heat in a dry pan until the spice and salt are well mixed.

Tonight's dinner was a mixture of packaged/prepared and homemade foods. I've probably mentioned that I've fallen in love with Trader Joe's and they have the most unbelievable mini chicken wontons that are frozen. All you do is pan fry them for about 4-5 minutes and then steam them in the same pan for 2 minutes. Unreal! But it's the sesame noodle dish I made that blew me away. I'm not a peanut fan - don't really care for the taste - but sometimes I enjoy it, as long as it's mixed with other things. This tasted so authentic that my husband actually suggested it was as good as anything he'd had in a restaurant! I choose to believe him!

Sesame Noodles
1/3 cup low sodium soy sauce
1 garlic clove
1 Tbsp. Sesame Oil
1/4 cup smooth peanut butter
1 Tbsp. fresh ginger
1/4 tsp. Chinese Five-Spice Powder
1 lb. spaghetti
2/3 cup match-stick carrots
1 scallion, minced
1/4 cup mixed black and white sesame seeds

Bring a large pot of water to a boil and cook spaghetti according to directions. Meanwhile, in a food processor, combine soy sauce, oil, garlic, ginger, peanut butter, and Five-Spice Powder and puree about 30 seconds. Set aside.

Drain pasta and allow it to cool about 5 minutes before putting it into a large mixing bowl. Pour soy sauce mixture over the pasta and toss until spaghetti is well coated. Add the carrots, scallion and seeds. Toss and serve.

Grilled Stuffed Portabello Mushrooms: Recipe

I think portabello mushrooms are terrific - they can actually stand alone as a meal with some crusty bread and good wine. How awesome is that? For a small price, you can have a "meaty-meatless" dinner. This was very quick and easy and, again, it can be served as a meal all by itself or as a side dish.

Improvising on this is very much OK! Try various stuffings (let me know how they come out!).

Grilled Stuffed Portabello Mushrooms
4 large portabello mushrooms, stems and black gills removed
8 oz. small assorted sweet peppers, thinly sliced
1 garlic clove, minced
1/4 tsp. dried oregano
1/4 tsp. dried basil
1 Tbsp. lemon oil
1 lb. asparagus tips
2 Tbsp. kalamata olives, sliced (no pits)
1/2 cup cherry tomatoes, halved or quartered
4 Tbsp. Olive Oil
1/2 cup crumbled goat cheese, divided
Four 1/2 Tsp. Sherry Vinegar
sea salt/pepper

Prepare the grill. Brush each mushroom, both sides, with 1 Tbsp. olive oil and grill about 3-4 minutes per side. Remove and reserve.

Meanwhile, heat the lemon oil in a large saute pan over medium high heat and add the garlic. Saute until fragrant - about 1 minute - and then add the asparagus and saute about 5 minutes. Add the peppers and the dried herbs, mix well, and saute another 5 minutes or until soft. Next add the olives and the tomatoes and saute another two minutes. Spoon about 1/2 cup of the mixture into the hallowed out portion of the mushroom and pour 1/2 Tsp. of vinegar into the center of each mushroom. Sprinkle with sea salt and a few grindings of pepper. Divide cheese evenly over each mushroom.

Roasted Shrimp: Recipe

This dish reminded me of the terrific Spanish-Style Tapas of the same sort. The last time I ate Spanish food was about two years ago while on a trip to Florida - and I can still smell the garlic. This was so easy that is took longer to clean-up than it did to prepare.

Be sure to have some crusty bread on hand for soaking up the left over oil.

Roasted Spanish Style Shrimp
1 lb. large shrimp (26-30 count), tails on, cleaned and deveined
7 large garlic cloves
1/4 cup olive oil + 1 Tsp.
1/4 cup fresh rosemary

Preheat the oven to 475.

In a medium pot that can be used in the oven, pour 1 tsp. of olive oil and coat the bottom of the pot.

Chop finely the garlic and rosemary in a food processor and slowly add in the oil through the tube. Place the shrimp into the pot and gently mix. Then add the garlic mixture and again, gently coat all pieces with the rosemary and garlic. Uncovered, place the pot into the oven - in the middle - and allow it to roast about about 18 minutes, stirring once to ensure even cooking. Shrimp should be bright pink and opaque when it's ready. Mix well and serve.

Pineapple Pork Chops and Goat Cheese Stuffed Mini Peppers: Recipe

I try to imagine what would be interesting and exciting for the summer barbecue using the pork chops in the refrigerator. I search through some recipes and then take a mix and match approach. I love muted spices - quiet ones - not necessarily "in your face look at me I'm really hot" spice. That's tough to take. And to counter the smokey flavors I like, I love to use fruits and vegetables that are in-season, naturally. Meanwhile I stare at the package of adorable mini sweet peppers I bought in the market...hmmm, what to do with them?

I start with good meat and then look inside the pantry for the spice combo that will work well - simple: olive oil, cumin, coriander and salt. Then I imagine the pork with something sweet and I take from a recipe: pineapple!

Back to those peppers, quickly. I wanted to stuff them so I thinned out some awesome goat cheese with a bit of olive oil and added the extra salty flavor of a green olive tapenade.

These would be a great hors d'ouevre for a party because they look so pretty and are easy to eat with your hands. A perfect party food.

Pineapple Pork Chops
1 1/4 lb. pork loin chops
1 Tbsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. salt
2 Tbsp. olive oil

8 oz. can pineapple rings, drained and chopped
1/4 cup pomegranate seeds
1/4 tsp. minced jalapeno
1 white peach, diced
juice of 1 lime

Prepare the barbecue.

In a small bowl, mix the salt, cumin and coriander. Next drizzle in the oil and whisk well. Smear each chop, both sides, with the mixture and let sit in the fridge for about 30 minutes.

Meanwhile, combine all other ingredients in another bowl and gently mix.

Grill chops about 7 minutes per side over direct heat and serve with salsa on the side.





Goat Cheese Stuffed Mini Sweet Peppers
3.5 oz. four pepper Crottin Montchevre, room temperature
1 dry pint sweet mini peppers, slice off tops and remove core and seeds
1/2 cup jumbo, pitted, Sicilian Green Olives, in oil
1 garlic clove
3 Tbsp. Olive Oil + 3 Tbsp. Olive Oil + 1 Tbsp. Olive Oil
Salt

Prepare barbecue

In a food processor, combine garlic, olives and 3 Tbsp. oil and puree. Put cheese in a medium bowl and whisk in 3 Tbsp. oil so cheese is smooth. Add in the green olive mixture and mix. Set aside.

Grill the peppers quickly - about 2 minutes per side - and put on a plate. With a pastry brush, coat each pepper lightly with the remaining tablespoon of oil and sprinkle with salt. Once peppers have cooled to the touch, stuff each one with about 1 Tbsp. of the cheese mixture. Can be served warm or at room temperature.

Margarita Steak Salad: Recipe

As the warm weather promises to arrive, the idea of a cold margarita gets more and more alluring. I enjoy those flavors and imagined them shaken, stirred (wrong drink, I know) and poured over a nice cut of grilled beef. But then what, right? One of the best things in the world is the combination of a cold margarita and guacamole made with fresh ripe avocado. That's when the idea hits me: a steak salad.

Fresh flavors of lime, lemon, white peach, mango and perfectly ripe avocado work so well together with the texture of the steak. In all honesty, I didn't really create much of a recipe - just sort of "threw" things together in a giant bowl. The steak can sit in the marinade for up to 5 hours. Be sure to shake and turn the meat several times to ensure even flavor. And watch the grill carefully - alcohol can cause flare-ups very easily!

Margarita Steak Salad
2 large garlic cloves, minced
1/3 cup tequila
juice of 2 limes
juice of 1 lemon
1/8 cup fresh cilantro, minced
1 Tbsp. fresh mint, minced
1 lb. skirt steak, lightly scored

1 ripe avocado, chopped
1 ripe mango, peeled and chopped
1 ripe white peach, sliced
1 Tbsp. fresh mint, minced
2 carrots, shredded
1 Tbsp. pignoli nuts
3 cups mixed greens
1 lemon, sliced in half
1 Tbsp. Olive Oil

In a medium bowl combine the first 6 ingredients and whisk well. Pour marinade into a resealable plastic bag and shake well. Double bag and refrigerate for 5 hours. Grill the steaks over direct heat for about 5-7 minutes per side, depending on the thickness of the steak. When the steaks are complete, allow them to rest about 3 minutes and then cut into 2-3 inch chunks.

Meanwhile, combine the next seven ingredients in a large bowl. Squeeze one half of lemon onto the salad and mix gently. Next drizzle the oil over the salad and again toss gently. Add the steak and serve.

You did it Again Mom! Recipe

It's the same old scene in our house nearly every night of the week and I'd be willing to bet it's not unlike your house. You know, the rushing to get home, coupled with the "what on earth is there to eat in the house," combined with hungry children who are starved for food and attention. All of that makes for a stressful situation which is why I usually have dinner thought out well before I walk in the door.

However, it can't be that way every night. I can't always know ahead of time what to make and nor can you, I'm sure. There are curve balls and there are changes in plan and all these things need to be appreciated and dealt with with relative ease.

Tonight there was a change in plan due to unforeseen circumstances and I stared into the fridge and wondered what to make when I saw the best thing there is in that kind of scenario: eggs. A frittata, it would be!

It was just me and the kids tonight and my children so lovingly announced that I had done it again! And they proceeded to eat all of their dinner. I discovered the trick to the William-Sonoma special frittata pan - you must spray both pans with non-stick cooking spray! I had never thought of that before.

Prosciutto and Smoked Cheddar Frittata
1/2 cup baby spinach, finely chopped
6 eggs, beaten with a pinch of salt and pepper
3 oz. shredded smoked cheddar
4 oz. cubed prosciutto
1/8 tsp. dried oregano

Beat the eggs in a medium bowl with a pinch of salt and a few grindings of pepper. In the deep side of a large frittata pan, heat several sprays of non-stick cooking spray over medium high heat and saute the prosciutto on high for about 5 minutes, stirring often. When the ham browns, add in the spinach and saute about 1 minute. Add in the eggs and allow them to set over medium heat for about 4 minutes. Sprinkle with the oregano and cover with the shallow side of the frittata pan for about 2 minutes.

With the frittata now covered, using a quick but steady motion, flip the pan. Let it sit over medium high heat for about 2 minutes or until it becomes slightly browned on top. Uncover and sprinkle with cheese and recover for about 1 1/2 minutes or until cheese is totally melted. Uncover and allow the frittata to rest for about 30 seconds before sliding a spatula around the outside of the pan and sliding the frittata onto a plate. Cut into pie-like slices.

Roasted Garlic and Corn Salsa: Recipe

Recently my husband and I watched a show on Rick Bayless and his salsa line which inspired me to decide that I should sample a ton of salsas and then blog about them. More on that later.

Today I was hungry for a warmer version of my usual salsa (http://meredithsfoodforlife.blogspot.com/2008/05/memorial-day-weekend.html) and given the year anniversary of Meredith's Food for Life is fast approaching, I thought that it would be a good time to update an old favorite.

This was easy to do - really easy - and the whole batch was gone by the end of the day. The consistentcy was thick enough to stick to your chip was not too thick that it was qualify as chunky. The flavor had a bit of a smokey-ness to it and certainly had heat. Gotta love jalapeno peppers.

Roasted Garlic and Corn Salsa
3 large ripe tomatoes on the vine (almost 2 lbs)
1 medium jalapeno
3 garlic cloves, peeled and whole
1 small-medium ear of corn
1 yellow pepper (whole)
1 organge pepper (whole)
2 Tbsp. olive oil
Juice of 2 limes

Preheat oven to 475. Place tomatoes, corn, garlic, jalapeno, and peppers onto a large heavy baking dish. Roast in the oven about 15 minutes, turning once. Allow the items to cool slightly and peel off the toatoe skins, leaving the whole tomato in tact. Place in a food processessor and add the garlic, 2-3 thin slices of jalapeno, oil, lime juice.

Scrape the kernals off the corn cob and add to the processessor. Finally, peel off the skin from each pepper and slice off the stem and remove seeds. Cut off 1/3 of each pepper and slice into chuncky pieces and add to the processesor.

With tight fitting lid, puree the ingredients to desired consistency and serve.