Sun, Sand and Surf

I'm happy to say that I won't be posting for at least a week. I'll be looking at this view for 6 days.

Here is where I'm going tomorrow. It's got all the charm of the beach without the traffic and hotels and insane crowds, similar to it's neighbor, Ocean City Maryland. Oh and they have a THIS, which is where I will be when I'm not looking at the view above, eating "Marsh Mud" ice cream which is possibly the best ice cream ever made. Complete and total vacation indulgence.

Have a great Labor Day weekend!

MMMMeatloaf

Sometimes a girl just needs comfort food and last week in the middle of August, I made this meatloaf, in spite of the heat.

1lb ground beef (turkey is good too)
1 c fresh basil, rough chop
4 cloves garlic minced
1/2 c Italian breadcrumbs
1 egg
1/4 c Parmesan cheese
salt and pepper to taste

Mix all ingredients together in a bowl. Form a loaf (hence, meatloaf) and place on a cookie sheet. Cover the top of the meatloaf with marinara sauce Bake on 375*F for about 1 hour or until done.

(If you are a true Baltimore hon, this is great the next day...slices of meatloaf on white bread makes a great lunch!)

Peach Cake

When I was growing up, on Sundays, my parents might stop at our favorite local bakery for all sorts of treats. One of my favorites is their peach cake. I had some beautiful peaches at home and while this cake is not the same as the version I love, it's got all the same tastes and delights as the original. I still recommend going to the bakery if you are in the neighborhood, because some of their items are a must have!

Prepare the peaches:

2 c sliced, peeled peaches

2/3 c sugar

2 tbsp cinnamon

1 lemon, juice and zest

3 tbsp clarified butter

Combine the first 4 ingredients together in a bowl. In a well greased deep 8 in cake dish or pie plate, line slices of peaces along the bottom of the plate. Pour the clarified butter over the layer of peaches.

Sift together:

1 c all purpose flour

1/2 c sugar

1 tsp baking powder

1/4 tsp salt

Beat together:

2 egg yolks

1 tbsp clarified butter

1/4 c milk

Combine wet and dry ingredients until blended. Do not over mix the batter. Pour the batter on top of the peaches to cover. Bake for 30-40 minutes or until cake is firm and golden brown. Let rest for 5 minutes and then invert onto a platter.

Balsamic Chicken with Peppers

This picture doesn't do this dish justice! I tried this because a dear friend bought me a lovely bottle of lemon balsamic vinegar for my birthday, and I thought the flavors would compliment the ingredients in this dish. I served this with some couscous and it came together in under 30 minutes.1 lb chicken breasts
1 each: red bell pepper, yellow bell pepper, large onion : sliced thin
3 tbsp thyme leaves
2 tbsp chopped basil
4 tbsp balsamic vinegar
4 tbsp olive oil
kosher salt and fresh ground black pepper

Sprinkle each side of chicken breasts generously, with salt and pepper. Heat 2 tbsp oil in large saute pan over med-high heat. Cook chicken breasts until golden brown, flipping once, for about 8 minutes. Remove from pan and set aside. Add remaining oil and saute the peppers and onions
for about 3 minutes. Deglaze the pan with the vinegar, scraping up the bits on the bottom of the pan. Add the herbs and continue to cook about 4 more minutes. Return chicken to pan, and spoon the mixture over the chicken and cover pan. Simmer on med-low heat for about 4-5 minutes, or until chicken is cooked through.

Summer Fruit Salsa

I am re-posting this recipe (I didn't have a working camera at that time) as it's the perfect time of year for it.

I served this on top of Mahi with a green salad. This is great to have the next day with blue corn chips as a snack.

Summer Fruit Salsa

1 cup each; small diced: Strawberries Pineapple Mangoes

1/2 cup finely chopped red onion

1 Jalapeno , de-seeded and finely chopped

1 good handful of fresh mint

1 lime juice and zest ( I had some leftover key limes, so I used 4 of them)

1 tsp coarse salt

Mix all ingredients together in a reactive safe bowl and place in the fridge for at least 30 minutes before serving to let flavors meld.

Grilled Potatoes

Mu husband only likes potatoes that have a crispier texture to them, so I am always looking for new ways to do a potato (since I love them in any form). I consulted my mother, the head chef, and she recommended this method. My husband loved them and I couldn't agree more!

3 large baking potatoes

fresh thyme leaves

olive oil

coarse salt and freshly ground pepper

3 cloves of garlic, minced

Cut potatoes lengthwise, into 1/4 inch slices. Place in a large pot and cover with cold water. Bring to a boil over high heat, and cook until just fork tender. Remove slices and place into a bowl of iced water. Allow to cool completely, remove from water and place on paper towels to dry.

Once dry, coat the potatoes in olive oil, salt and pepper, garlic and thyme. Grill over indirect heat for about 3-5 minutes on each side, or until lightly browned and crisp.

Sunday Morning Harvest

I planted my first garden this year, quickly after settling into our first house. I grew up with parents who took lawn care and gardens to a whole new dimension. Gorgeous gardens, dedicated edgers..you know the type. The whole effort paid off because even though I dreaded lifting a finger when I lived at home with my parents, I have become hooked on a new hobby!

I planted squash late in the planting season (Mid June) and so I am just getting a huge amount of yellow flowers and the beginnings of squash.
You can see a few tomato's are coming through (My plants came back with a vengeance after I thought they had lost the good fight in late June) and I've got a ton more on the way.
The herbs however, have been most rewarding. (I couldn't keep a plant of basil alive the balcony of our apartment last year, but somehow I've got this to look forward to every day of Summer!) Pictured: Mint (2 variations), Basil, Tarragon, Thyme, Oregano and Rosemary.

Five Spice Chicken

All of the five flavors - sour, bitter, sweet, pungent, and salty - are found in five spice powder. A standard recipe calls for fennel, cloves, and cinnamon, along with star anise and Szechuan peppercorns. I used a prepared five spice powder from a specialty store. (**Cooks note: My other fave is to sprinkle the powder on deep fried chicken wings, a true indulgence.)

1/3 c lite soy sauce
1/3 c Hoisin sauce
2 tbsp honey
3 cloves garlic, minced
1 1/2 tbsp Chinese five spice

Add all ingredients together and simmer, allowing the liquid to reduce and get thick, about 8-10 minutes.

I slathered this on chicken breasts as they sat over a hot grill. Served with some carrots sauteed in butter, honey and garlic.

Lasagna

My husband loves lasagna more than any other Italian dish. He asked for it a few weeks ago, and I caved and made some for him this past weekend. This is more of a northern style lasagna as it uses bechamel instead of ricotta cheese and only a sprinkle of cheese on top.

1 package lasagna noodles
(I admit, I've made them quite often, but I wasn't that interested in going the extra mile in 90*F weather)
3 cups bechamel sauce
3 cups marinara sauce
1/2 lb Italian sausage
good handful fresh oregano and basil, chopped
1/2 c mozzarella cheese, grated
1/4 c Parmesan cheese

Cook lasagna noodles in a large pot of boiling water for about 7 minutes. Drain and set aside, covering with a damp cloth to keep the noodles from drying out.

Remove sausage from casings and cook over med-high heat, breaking it up into small pieces. Continue to cook the sausage until done, about 6-8 minutes. Drain the pan of any oil or fat and add the 3 cups of basil marinara. Simmer on low for about 3 minutes to let flavors meld.

Pre-heat the oven to 375 * F.

Spread some bechamel on the bottom of a baking pan. Top with a layer of pasta sheets. Spread a thin layer of meat sauce on top of the pasta, top with a layer of bechamel, evenly sprinkle on some grated Parmesan cheese and top with another single layer of pasta. Do this layering process until all of the ingredients have been used and making sure that the final and top layer is bechamel sauce with Parmesan and mozzarella sprinkled on. When the baking dish is completely filled the lasagna is ready to be baked. Place into the oven and bake for 50 minutes until the top has begun to brown and the edges are crispy.

Bechamel Sauce

There are five basic sauces or "mother sauces" when cooking, and Bechamel is one of the oldest. I love using this sauce in baked pasta dishes like lasagna or baked rigatoni.

1 stick unsalted butter

1/2 c all-purpose flour

1 quart whole milk, warmed over low heat

Pinch fresh nutmeg

Sea salt and white pepper

In large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 3 minutes. (**Cooks note: It is important to cook the flour mixture so you don't have a raw flour taste to your sauce.**) Continually stirring, slowly add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, salt and white pepper. Taste the sauce and add additional spices to your taste.

Use within 48 hours. To store in refrigerator, apply a piece of wax paper to the top of the sauce to prevent a film from forming.

Birthday Weekend

Today is my birthday and so I won't be cooking much this weekend! Hopefully I can post before Sunday.

Beef Picadillo

I've always loved recipes that incorporate sweet and savory in a perfect blend and this picadillo completely satisfies that balance.

1 tbsp olive oil
1 yellow onion
1 lb ground beef (90% lean)
2 cloves garlic, minced
1/34 c beef broth
28 oz canned diced tomato's with juice
1/4 red wine vinegar
2 tbsp tomato paste
1/2 c raisins
2 tbsp chili powder
1/2 tsp allspice
3/4 tsp cinnamon
Heat oil over medium high heat in a large pan. Add the onion and saute until translucent, about 4 minutes. Add the ground beef and cook down, breaking up clumps until the meat is brown. Stir in garlic and chili, allspice and cinnamon and cook for about 2 minutes. Add the tomatoes and juice, broth, vinegar and paste. Cook for about 5 minutes and then add the raisins. Raise heat to bring entire pot to a simmer and then reduce to medium and cook, uncovered for about 25 minutes or so until the picadillo is thickened.

Tarragon Mustard Sauce

This sauce can be used for either/both marinade and basting sauce. I marinated some thick cut, boneless pork chops in this sauce (for about 4 hours). I cooked the chops over the grill and used a reserve batch to brush on while cooking.



3 tbsp coarse ground mustard
3 tbsp Dijon mustard
2 tbsp honey
2 tbsp tarragon vinegar
1 tbsp olive oil
2 tbsp fresh tarragon, chopped




Combine all ingredients together and whisk until well blended. Refrigerate for 30 minutes to let flavors meld.

Tuna and White Bean Salad

This recipe is quick and easy and incredibly tasty. You must use the tuna canned in olive oil for the salad to have the right texture and flavor. I served it with some pita bread halves, lightly crisped in the oven. (This goes great with a white wine spritzer too.)

1 can cannellini beans

1 can tuna in olive oil

handful of fresh parsley

1 tsp sea salt

1 tsp freshly ground black pepper

3 tbsp red wine vinegar

few thin slices of red onion, chopped roughly

Empty and drain thoroughly the can of beans. In a bowl combine the tuna (and its oil), and the rest of the ingredients. Mix together, crumbling the tuna with a form. Add in beans and toss lightly.

Chicken with Sweet Onion Marmelatta

This mixture is so divine and so flavored. I love using citrus with savory flavors and the onions and fresh herbs work so wonderfully with the orange marmalade.

The mixture takes some time to cook, but it only requires a few stirs and very little watching over.

For the marmelatta:

1/4 c olive oil

4 large onions, thinly sliced

1-2 c orange marmalade

1 tbsp chopped fresh rosemary

1 tbsp chopped fresh thyme

1 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp balsamic vinegar

1 1/2 tbsp sugar

Place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to cook down, about 4 minutes. Add the remaining ingredients and reduce to a simmer. Cover the pot and cook for 2 hours, stirring every 30 minutes. The onions should be a soft, marmalade-like consistency and have a deep color.

For the chicken:

4 large chicken breasts, pounded thin

kosher salt and freshly ground pepper

Arrange flattened chicken breast on plate. Place about 1/4 cup of the marmelatta in the center of the chicken breast. Gently roll the chicken breast keeping all of the stuffing inside. Secure the chicken roll up with kitchen twine or toothpicks.

I decided to grill these chicken breasts over charcoal, using direct heat. They caramelized really nicely on the outside and were juicy on the inside.

Next time I might make a glaze to baste the chicken breasts while grilling. They were perfect as is, but prepared on the grill, an orange (and bourbon or brown sugar perhaps? )glaze might be a nice option for this dish.

(**Cooks note: You could also bake these in a 350* oven for about 30 minutes or until chicken is cooked through. )

Panzanella Salad

Panzanella salad is a popular bread salad that enhances and celebrates the summer's produce. It's made best with day old bread because you want a really crispy texture to soak up the tangy vinaigrette.

Ingredients and variations for this salad are vast and you really can be creative. This recipe is more traditional.

1 cup each:

roma tomato's, large dice

seedless cucumber

1/4 c fresh mozzarella, large dice

good handful of fresh basil, ripped

1 clove garlic, thin sliced

salt and pepper (to taste)

4 tbsp red wine vinegar

5 tbsp extra virgin olive oil

Combine all ingredients into a bowl and let sit in refrigerator for about 30 minutes to let the flavors meld.

For the bread:

2 cups day old bread, large diced

3 tbsp butter

Heat butter over medium heat and add bread cubes. Lightly fry until crisp and brown, stirring often.

Combine the bread cubes with the vegetable mixture and toss making sure the vinaigrette is well mixed. Serve immediately, making sure the bread cubes don't lose their crisp.

Herb Pasta with Shrimp

This pasta is quite possibly the easiest and freshest way to enjoy pasta on a summer night.

Sicilian cuisine (a gift from my ancestors) is made from simple ingredients like the fresh catch of the sea, and pick of the garden.

2 tbsp extra virgin olive oil

10 extra large shrimp

4 cloves garlic minced finely

fresh basil and parsley, a good handful of each, chopped roughly

1 lemon, juice and zest

coarse sea salt and freshly ground pepper

1 lb spaghetti (or any long pasta)

Heat water for pasta with good amount of salt. Prepare pasta according to package directions. Subtract 2 minutes from package cooking time. Reserve 1/4 c of cooking liquid.

Meanwhile, heat the olive oil over medium heat in a saute pan. Add minced garlic and saute about 2 minutes, making sure not to burn the garlic. Add shrimp and add a pinch of salt and pepper to season the shrimp.

Cook for about 3 minutes and then turn over. Add lemon juice and continue to cook until shrimp is almost done. Add prepared pasta and reserved pasta water to saute pan. Add lemon zest and fresh herbs. Toss immediately and cook over low heat for about 1 minute. Serve immediately. Indulge in fresh Parmesan at your own discretion.

Basic Pizza Dough

Pizza is one of the easiest and tastiest foods to make on a whim or when you only have a few ingredients on hand. It's perfect with just a few toppings and I couldn't resist making myself one over the weekend.

For the pizza dough:

1 c warm water
1 package active dry yeast
2 1/2 to 3 c all-purpose flour
2 tbsp olive oil
1/2 tsp salt

Combine the water, yeast, and 1 1/2 cups of the flour in a large bowl. Mix well. Add the oil, salt, and remaining flour. With large wooden spoon or your hands mix the ingredients together until the dough holds its shape. You may need a bit less flour, so add the last half gradually.Place the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes. If the dough becomes sticky, sprinkle a bit more flour over it.Transfer the dough to a lightly oiled 2-quart bowl. Cover the dough with a kitchen towel and let the dough rest until it has doubled in size, about 1 hour. Divide the dough into 4 parts and keep other parts covered until ready for use.

Preheat oven to 400*F. Spread dough out on pizza pan or on a pizza stone and pre-bake for about 8 minutes. (**Cooks note: This is my preferred method to ensure a super crispy crust. You don't have to do this and you can easily top the dough and stick it in the oven from this point!)

For the sauce, I simply diced Roma tomato's and garlic and onion. I sauteed these together for a few minutes on the stove and topped my pizza with the sauce. Fresh basil from the garden and some thin slices of fresh mozzarella and a pizza is born!

Bake on 400*F for about 10 minutes or until cheese is melted and bubbly.

Dinosaur Kale with Garlic and Tomato

I found this type of kale at the farmer's market and couldn't wait to try it. I love greens of any sort, but kale is my favorite.



2 good bunches Dinosaur Kale, rough chopped
3 cloves garlic, minced
coarse salt and freshly ground pepper
4 oz canned diced tomato's, drained

Preheat 3 tbsp olive oil over med-high heat in a large pan. Add all of the kale and cook for about 3 minutes, moving the greens around in the pan to encourage wilting. Apply a liberal amount of salt and to the kale and toss the garlic into the pan. Continue cooking kale about 5 minutes or until greens are wilted but still firm and crunchy (**Cooks note: You can cook this to your preferred doneness. I like my kale al dente with a bit of a bite) Add tomato's and stir to combine ingredients. Cook one more minute to heat tomato's and meld flavors.

Risotto Cakes

I had leftover risotto and wanted to make use of it instead of picking at it every time I open the refrigerator over the next few days, per my usual routine.

These are simple and I ate them with a poached egg on top for Sunday breakfast. I also love putting a risotto cake on top of a great green salad with some tomato's and goat cheese.

For the cakes:

1 cup leftover risotto

2 tbsp butter

1 egg, beaten

salt and pepper

(Cooks note: you could also stick a bit of buffalo mozzarella inside each cake for a cheesy surprise)

Combine egg, salt and pepper and risotto together until mixed well.

Meanwhile, heat butter over medium heat in a frying pan.

Form risotto into cakes and fry for about 4 minutes on each side or until golden brown and crisp. Serve immediately.

Basil Risotto

The smell of basil reminds me of my mother's garden, which is by far the prettiest city garden in Baltimore. This risotto was great served under grilled fish.

1 c Arborio rice
2 tbsp pure olive oil
1 large onion, peeled and finely diced
1/2 c dry white wine
3 c chicken stock
2 tbsp unsalted butter
1/4 c freshly grated Parmesan cheese
2 tbsp heavy cream
good size handful fresh basil chiffonade ( cut into long thin strips)

Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute until translucent. Add the Arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes.
Once the rice is lightly toasted, add the white wine slowly, stirring. (If you don't use wine, just proceed forward)After the rice has absorbed the white wine and the skillet is nearly dry, add 1 cup stock, stirring occasionally, and cook over very low heat until the stock is absorbed.
Continue adding the stock, 1 cup at a time, until all the stock has been absorbed. Once the rice has been added to the pan, the entire cooking process will take about 20 minutes. After all of the liquid has been added and the rice is chewy yet fully cooked, with a creamy texture, add the butter, Parmesan, basil and heavy cream. Stir to combine all the ingredients and serve immediately.

Cran-Raspberry Granita

Granita is frozen dessert of sugar, water, and flavorings from Sicily. My husband and I love ice treats and the granita has really been making a comeback this year as a popular desert. I've seen recipe's that use vodka, but I didn't use any.

4 cups cranberry juice

1 c sugar

1/4 c fresh lime juice

1/4 c raspberry syrup

Whisk the cranberry juice and sugar in a heavy medium saucepan over medium heat just until the sugar dissolves. Pour the cranberry mixture into a 13 by 9 by 2-inch glass baking dish. Cool completely. Whisk in the syrup and lime juice. Freeze until the granita becomes slushy, about 2 hours. Using fork, stir to blend. Continue freezing the granita until frozen, stirring and scraping the fork across the granita like a rake, every hour or so to form crystals, at least 5 hours or overnight

Oven Roasted Broccoli

My friend Sara made this during a girls weekend last year and it's become my most favorite way to eat broccoli.....and just couldn't be easier.

2 cups broccoli, florets only

good quality olive oil

4 cloves of garlic finely chopped

coarse salt and fresh ground pepper

Line baking sheet with aluminum foil. Lay broccoli on sheet, toss with remainder ingredients. Roast on 400*F oven for about 20 minutes or until cooked and a bit crispy. Make sure you shake florets around every 5-7 minutes while cooking.

Beef Tacos

Tacos are a quick meal for a weeknight and can be ready in very little time. Some nights, even I don't feel like devoting a lot of time or energy to cooking.

I made my taco shells out of corn tortillas. I usually use store prepared, but I love these because they aren't as hard and crisp as the store version. These are more crispy and chewy at the same time.

To make your own shells:
Heat an inch of oil over medium heat in a skillet.
Carefully add half of the tortilla (folded into a taco shape) and fry until golden (you will need to hold up the tortilla half the entire time.). Using tongs, carefully flip the tortilla to fry the other side until golden (continue holding the free edge to maintain the shape). Remove from skillet and balance the shell (Tepee style) on a paper towel until set. Repeat until you've got as many as you need.

For the filling:
1 lb ground beef
1/2 small onion finely diced
2 cloves garlic minced
1 tbsp each, cumin, coriander, chili powder and paprika
1 tbsp chili paste
2 cups beef broth

Heat large pan over med-high heat and brown ground beef completely. Drain and return to the pan, adding the onion and garlic. Saute for about 5 minutes. Add the powdered spices and paste and continue cooking for another 3 minutes. Deglaze the pan using the beef broth and simmer on low heat until most of the liquid is absorbed.

Serve in taco shells and top with toppings of your choice. Pictured with iceberg lettuce, fresh tomato's, extra sharp Cheddar and sour cream.

Calling all Food Bloggers!

I am now a proud member of the Foodie Blogroll. If you happen to find your way here, please leave me a comment!

Grilled Zucchini

Welcome to the easiest concept known. Since the grill has arrived in my backyard, I've been cooking everything I possibly can on it.

So, when I make an entree on it, I tend to grill the veggies that I'm serving with dinner.

For the Zucchini:

3 large zucchini (or as much to serve your needs); cut lengthwise

good quality olive oil

sea salt, coarse

freshly ground black pepper

pinch of zest from a lemon

Drizzle olive oil over zucchini and liberally apply salt, pepper and zest. Grill over direct heat for about 5 minutes, turning once. Keep an eye on your zucchini and remove as soon as they are fork tender.

Grazie!

I just wanted to say thank you to everyone who voted for me in the Culinate Grill Contest.

It was a complete honor and thrill to be nominated and end up in the Top 5!

Balsamic Barbecue Glaze

I've had a love affair with balsamic vinegar as long as I can remember. I decided to use the balsamic in lieu of another form of vinegar when making an easy barbecue sauce. By reducing the vinegar, the sauce is tangy, sweet and the perfect consistency.

1 c balsamic vinegar

3/4 c ketchup

1/3 c brown sugar

2 garlic cloves, minced

1 tbsp Worcestershire sauce

1 tbsp Dijon mustard

Combine all ingredients into a sauce pan and cook on medium heat, stirring occasionally. Allow sauce to reduce until it sticks to the back of a spoon, about 20 minutes. ***Cooks note: This recipe yields about 1/3rd less the amount of sauce then at the beginning of cooking.***

Pictured and enjoyed painted on chicken breasts cooked on the grill.