Creamy Tuscan Chicken

I love visiting Tuscany! It truly is a magical land that sings to your soul. One of my lucky daughters lived in Florence for two years! I am sure she would be happy to stay there forever!

In those two years, I studied everything about the cuisine to soothe my loneliness. Very simple farm to table faire. So when I came across this recipe for "Creamy Tuscan Chicken," I was intrigued. This recipe is not a Tuscan recipe, rather an Italian-American creation inspired by Olive Garden and Catherine de' Medici. Catherine, from Florence, married King Henry II  in 1547. When she moved to France, she brought her chefs with her and her love of spinach. However, that is just speculation.

This delicious recipe is a weekday staple in my house due to the convenience of one pan cooking. I have successfully halved this recipe, and I am sure it could even be doubled for a larger crowd. You would have to use two pans though. Serve it with a salad, Chianti, and a warm baguette for a cozy dinner. Mangia! 

Creamy Tuscan Chicken

Serves 4

Ingredients:

1 Tablespoon olive oil

4 boneless skinless chicken breasts, gently pounded to approximately the same thickness

Kosher salt and freshly ground black pepper

1 teaspoon dried oregano

3 Tablespoon butter

3 garlic cloves, minced

1 1/2 cups cherry tomatoes, halved

3 cups baby spinach, stems removed

1/2 cup heavy cream

1/4 cup freshly grated parmesan

lemon wedges, for serving

Directions:

In a skillet over medium heat, heat the oil. Add the chicken and season with salt and pepper and oregano. Cook until golden and no longer pink, approximately 5 minutes a side. Remove the chicken to a plate and set aside.

Melt the butter in the skillet. Add the garlic and cook until fragrant, approximately 1 minute. Add the cherry tomatoes and season with salt and pepper. Cook until beginning to burst. Add the spinach and cook until wilted.

Add the cream and parmesan and bring to a simmer. Reduce heat to low and simmer until slightly reduced, about 3 minutes. Return the chicken to the skillet and cook until heated through, 5-7 minutes. Serve with lemon wedges. 

Fall for Cashmere Potatoes

The first frost of the season is predicted for tomorrow. Brr! Fall is officially here. It's time to resuscitate my beloved cashmere sweaters that have been whimpering in my closet all summer long. Hooray! In honor of the occasion, I want to share a wonderful recipe for "Roasted Rosemary Potatoes" from the king of Italian cashmere, Brunello Cucinelli. 

Brunello Cucinelli headquarters in Solomeo, Italy.

Cucinelli began his luxury brand in 1978, which now consists of the finest Mongolian cashmere, silk, suede, and shearling. His headquarters are located in a completely restored medieval hilltop villa in Solomeo, Italy. Complete with a castle, church, piazza, and amphitheater, it also contains what can only be described as the world's most historic and, of course, luxurious cafeteria. The cafeteria is decked out with crest-bearing china, bottles of local wine, and Cucinelli's own olive oil. However, the food is not created by world-famous chefs, rather three Umbrian women who make everything from scratch and traditional, like these potatoes. 

This recipe caught my eye because the potatoes are parcooked in vinegar water, which sets the starches prior to baking. They are then tossed with garlic, rosemary, olive oil, salt, pepper, and white wine. The result is a more refined and elegant dish that has become a favorite in my household. I make them whenever I roast pork, and always with Arista (Tuscan Roast Pork Loin). While the Cucinelli brand is far beyond my means (Thank God for JCrew), I can always make this luxurious recipe and dream.

Roasted Rosemary Potatoes (aka., Cashmere Potatoes)

Serves 8

Ingredients:

1 cup distilled white vinegar

1/4 cup Kosher salt, plus more for seasoning

3 pounds waxy potatoes (such as Yukon Gold; about 5), peeled, cut into 3/4" wedges

4 garlic cloves, smashed

6 small sprigs of rosemary

1/4 cup dry white wine (*Cooking Tip: You can always use shelf-stable Vermouth, which I always have tucked away in my kitchen.)

2 tablespoons olive oil

Freshly ground black pepper

Directions:

Preheat oven to 400 degrees. Bring vinegar, 1/4 cup salt, and 4 quarts of water to a boil in a large pot. Add potatoes and cook until crisp-tender, about 5 minutes; drain.

Transfer potatoes to a large rimmed baking sheet and toss with garlic, rosemary, wine, and oil; season with salt and pepper. Roast potatoes, tossing occasionally, until completely tender and just beginning to brown, 35-45 minutes. 

Recipe from the June 2013 Bon Appetit.

Sugar and Spice Makes Everything Nice!

Concluding my "Chilly Chile Menu," which started with an exciting Southwest Caesar Salad followed by a comforting Green Chile Chicken Lasagna with Goat Cheese, I wanted to end this heart warming menu with a spectacular dessert, specifically "Bissinger's Chocolate Cinnamon Chile Cake!" Bissinger's Handcrafted Chocolatier has been a venerable St. Louis institution since 1927, with a long history dating back to the early 1600's France, when the Bissinger family was honored the title of "Confiseur Imperial" or "Confectioner of the Empire" by King Louis XIV! Who better than Bissinger's to create this enlivening cake with just a hint of cayenne chile pepper to give it that "je ne sais quoi?" This recipe is so simple and a refreshing change to traditional chocolate desserts. Bissinger's suggests serving this dense chocolate concoction at room temperature with custard sauce, warmed along side thinned orange marmalade, or with fruit sauce and berries. This cake is so addictive and the perfect ending to any Mexican or Southwestern menu. Once you try it, it will become part of your permanent repertoire!

Bissinger's Chocolate Cinnamon Chile Cake

Serves 8-10

Ingredients:

8 ounces Bissinger's 75% Dark Chocolate (Don't tell, but I used Ghirardelli chips!)
8 ounces butter, at room temperature
4 eggs, at room temperature
1 cup brown sugar
1/2 cup all-purpose flour
1 1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper

Directions:

Preheat oven to 325 degrees.

Butter and dust with flour a 9" cake pan with sides at least 2" high. Line the bottom with parchment paper (cut to fit).

Melt chocolate in microwave (carefully, 30 seconds at a time, stirring until melted but not hot) or in a double boiler.

In a mixing bowl, beat the butter and sugar on medium speed for 4 minutes until well blended and lightened in color. Add eggs, one at a time, and beat for one minute after each addition. (If the mixture looks curdled, don't worry, it will come back when flour is added.) Reduce speed to low and pour in cooled chocolate. Mix just until blended.

Combine flour, cayenne and cinnamon. Add to chocolate mixture and mix on lowest speed just until blended. Remove bowl from mixer and lightly fold batter together. Pour into prepared pan.

Place on rack in preheated oven. Bake 25-30 minutes until it loses its sheen and rises slightly. (It took 35 minutes for my oven, for a toothpick to come out clean.) Remove from the oven and allow to cool on wire rack. 

Cool completely before removing from pan. Invert to another serving plate, remove parchment, and dust with cocoa powder or powdered sugar. Serve at room temperature with custard sauce, warmed and thinned orange marmalade (excellent with the spice) or fruit sauce and berries.

(It cuts so nicely!)

Recipe courtesy of Bissinger's Handcrafted Chocolatier.

Boy Bait

Want to make your man swoon? Barbecue him some ribs! I don't know a man around who doesn't go crazy for some good ribs! (It must be some innate caveman thing.) This recipe utilizes a basic dry rub of paprika, salt, sugar, garlic powder, onion powder, and pepper. The ribs are then smoked over a pan of water while maintaining a temperature between 300-350 degrees for about 3 hours. I know the temperature is higher than most "experts" would swear by, but it is exactly the way I make my Memphis-Style Spareribs and it has never let me down. I do brush these ribs with a little barbecue sauce (my favorite being Sweet Baby Ray's Sweet 'n Spicy) and wrap them in foil for the last 30 minutes. So ladies, push your man aside and make him the best ribs he's ever had! (Make sure you really like him, because he just might propose!) Coleslaw, potato salad, and grilled corn are obvious accompaniments.

Best Barbecue Ribs

Serves 4-6

Ingredients:

For the Dry Rub

1/2 cup paprika

1/4 cup Kosher salt

1/4 cup sugar

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons freshly ground black pepper

For the Ribs 

4 lbs pork sparerib slabs, preferably St. Louis style cut, if possible

3-4 handfuls mesquite and cherry wood chips, soaked in water

Your favorite barbecue sauce

Directions:

Remove the membrane from the bone-side of the ribs by sliding a knife under the membrane at the edges and using a paper towel, pull the membrane off. Gross! Mix all the dry rub ingredients in a bowl, and pat it all over the spareribs, rubbing it in well. Place the ribs in a dish, cover, and refrigerate for at least 1 hour or for up to 4 hours. Remove from the refrigerator at least 30 minutes before barbecuing. (I also cut each slab in half to ensure they fit in my Weber grill.)

Prepare a charcoal grill for barbecuing over medium-low heat (300-350 degrees).

Place an aluminum drip pan half full of water in the center of the fire bed. Sprinkle some of the wood chips on the coals. Place the ribs on the grill rack over the drip pan.

Cover and grill and smoke the ribs, rotating them every 30 minutes or so (the ribs along the outside will cook faster, so it's good to rotate to the inside, etc.) and adding more wood chips, more coals, and more water to the drip pan as needed.

Continue to cover, grill, and smoke the ribs until they are tender and a toothpick can easily be inserted between the ribs, about 2 1/2-3 hours. Brush the ribs with a little barbecue sauce, stack, and wrap in foil for the last 1/2 hour.

To serve, cut the slabs into separate ribs and pile on top of a platter and serve proudly! With lots of napkins!

Feeling Ugly? Eat This!

We all know that we should incorporate more fruit in our diets. Not only is it good for your overall health, it's also good for your skin! Fruit contains high water content, which is good for hydration, and is loaded with vitamins and minerals needed to make you feel healthy and energized. And because fruit contains high levels of vitamin C, it will help boost collagen production, repair tissue damage, and protect your skin against free radicals! Now that's super food!

Honey has been used to enhance beauty since the dawn of time. Although the beauty benefits of honey are usually topical, incorporated into face masks, hair masks, and baths, etc., ingesting it will help you from the inside out. After all, you are what you eat! Right? The ancient Romans gave honey to their Olympic athletes to boost performance and endurance. Honey also has antioxidant and anti-bacterial properties, which helps boost your immune system and prevent disease. In addition, honey is good for hangovers, sore throats, and a teaspoon before bed helps you sleep! No wonder Aristotle called it the nectar of the gods!

Now that we understand that fruit and honey is good for the skin, so is mint! Mint is a popular herb used in shampoos, lip balms, and mouth rinses. But it is also found in many beauty products to sooth itching and infections, look for "menthe" on the labels. Mint has a high salicylic acid content, which is good for loosening dead skin cells, resulting in clearer skin. Mint can also help with digestion problems, such as bloating, and is also good for headaches, nausea, colds, and even the flu!

Want to feel better and look better, too? Try this "Fruit Salad with Honey, Lime and Mint!" This is the perfect refreshing summer salad! In fact, it's the only way I can get my fruit-phobic husband to eat his fruit! I recently served this along side chiles rellenos, instead of the typical beans and rice. It was delicious and kept the meal from being heavy or unctuous. Feel free to use any fruit you prefer or have on hand, e.g., berries, kiwi, honeydew, etc. Add this simple recipe to your repertoire and you will have no problem eating your way to healthier skin!

Fruit Salad with Honey, Lime, and Mint

Serves 4-6

Ingredients:
5-6 cups fruit, cut into bite-size pieces (I use 1 whole cantaloupe and 1 pint strawberries)

3 tablespoons honey
3 tablespoons fresh lime juice
1 teaspoon lime zest
3 tablespoons finely chopped fresh mint leaves

Directions:
Place all the fruit in a large bowl. Cover and refrigerate until just before serving.

In a small bowl, mix the honey, lime juice, lime zest, and chopped mint together. Just before serving, pour the dressing over the fruit and gently toss to combine.

Recipe slightly adapted from Ellie Krieger.

Remember the Alamo!

I think everyone has a place where they instinctually feel at home, for me that is central and south Texas. The kindness and generosity of the people is truly infectious, and not surprising due to the long history of the area! Let's start with the beautiful city of San Antonio! In 1691, a group of Spanish explorers and missionaries came upon the river and Native American settlement on June 13, the feast day of Saint Anthony of Padova, Italy, and named the place and river "San Antonio" in his honor. Following several Spanish missions established in the area, from 1718 through 1731, sixteen families who had been colonists in the Canary Islands, arrived in San Antonio, by royal decree of the King of Spain, and founded La Villa de San Fernando, and established the first civil government in Texas and the San Fernando Cathedral (built between 1738-1750). The San Fernando Cathedral is the oldest cathedral in the United States, and is listed on the National Register of Historic Places. In addition, the Cathedral is the resting place of the fallen heroes of the Alamo, including Davy Crockett, William Travis, and Jim Bowie. If you ever find yourself in San Antonio, besides visiting the Alamo, the San Fernando Cathedral should be on your list!

View of the San Fernando Cathedral from my amazing terrace at the Drury Plaza - San Antonio Riverwalk located in the restored Alamo National Bank Building, Room 971, in the San Fernando Tower! (Great Hotel Room!) 

My favorite part of San Antonio is the enchanting San Antonio Riverwalk, aka., Paseo Del Rio. The San Antonio Riverwalk was transformed in the 1920s, diverting the river's flow and paving over the riverbanks, creating a pedestrian mall, home to galleries, shops, and restaurants, it is a must-see! The oldest restaurant along the Riverwalk is Casa Rio. The restaurant founded in 1946, sits on land first granted title in 1777 by the King of Spain. The existing Spanish Colonial hacienda became the core of Casa Rio, where the huge cedar door and window lintels, the fireplace, and the thick rock walls, are still evident. Although the food is typical, sub-par tourist faire, like most along the Riverwalk, Casa Rio is definitely a place to visit.

View of Casa Rio from the Commerce Street Bridge, the first bridge built to span the river!

So, in honor of San Antonio, I made a classic "Chiles Rellenos," found on any self-respecting Mexican menu! Chiles Rellenos, or stuffed chiles, are one of the most emblematic dishes in Mexican cuisine, with origins dating back to the Spanish conquest of Mexico in the 16th century. It consists of roasted poblano chiles stuffed with cheese or meats and covered in an egg batter, fried, and served with a light tomato broth. Because the chiles relleno is traditionally made with poblano chiles, a term used to refer to people and things from the city and state of Puebla, it is widely considered to have originated in Puebla, and is rumored to have been created by the local nuns! This delicious cheese stuffed version is truly simple, no toothpicks, no dipping, no freezing, if you've never made chiles rellenos before, this is your recipe! You'll love it!

Chiles Rellenos

Serves 4

Ingredients:
For the Salsa
1 pound Roma tomatoes, cored and halved
1/2 medium white onion, cut into 1/2" slices
2 medium garlic cloves, peeled and smashed
1 medium serrano chile, stemmed
1 teaspoon freshly squeezed lime juice, or more to taste
1 teaspoon Kosher salt, or more to taste

For the Chiles Rellenos
5 medium poblano chiles (I always make an extra one, just in case one tears beyond repair)
Kosher salt and freshly ground black pepper, to season chiles
8 ounces (about 3 cups) shredded Monterey Jack, Chihuahua, or queso Oaxaca cheese
Flour for dusting stuffed poblanos
4 large eggs, separated
1/2 teaspoon Kosher salt, for the egg whites
1 cup avocado oil or light olive oil

Directions:
For the Salsa
Preheat your broiler and arrange a rack in the upper third of the oven.

Place the tomato halves, (skin-side up), onion slices, garlic, and serrano on a baking sheet. Broil until the tomato skins start to blacken and blister, about 7 minutes. Remove from the broiler and transfer the ingredients to a blender. Add the lime juice and salt, and blend into a smooth puree. Taste and season with additional salt or lime to taste.

Transfer to a small saucepan and keep warm over very low heat.

For the Chiles Rellenos
Lay 1 chile on a cutting board so that it sits flat naturally without rolling. Using a sharp pairing knife, make two cuts forming a "T" by first slicing down the middle of the chile lengthwise from stem to tip, them making a second cut perpendicular to the first about 1/2" from the stem, slicing only halfway through the chile. Don't cut the stem end completely off! Carefully open the flaps to expose the interior of the chile, and using a pairing knife and/or kitchen shears, carefully remove all the seeds, ribs, and any core. You can rinse the chile under cold water to flush out any extra seeds. Dry thoroughly with paper towels, inside and out. Repeat with the remaining chiles.

Turn 2 gas burners to medium-high heat. Place 1 chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides. Repeat with the remaining chiles. Check my "Techniques" tab for additional guidance on How to Roast a Chile. If you don't have a gas stove, place all the chiles directly on a high oven rack under the broiler, turning occasionally with tongs, until the chiles blacken and blister on all sides, about 8-10 minutes. When the chiles are blackened, place in a large, heatproof bowl, and tightly cover with plastic wrap. Let cool about 15 minutes.

Using the side a knife, can use a butter knife to prevent tearing, scrape away and discard the charred skins. Try not to tear the chiles! Season the inside and outside of the chiles with salt and pepper. Stuff each chile, trying not to tear them, with a quarter of the cheese (about 2/3 cup) and close the flaps over the cheese. Dust lightly with flour to help batter adhere. Set aside.

Whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes, set aside. Place the egg whites and 1/2 teaspoon salt in a stand mixer fitted with the whisk attachment. Beat on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer and gently fold in the egg yolks with a rubber spatula until just combined. Set aside.

Heat the oil in a large frying pan over medium-high heat until hot, about 4 minutes. Check to see if the oil is hot by submerging the handle of a wooden spoon until it touches the bottom of the pan, the oil is ready if bubbles form around the handle.

Working with 1 chile at a time, drop about 1/2 cup of the egg batter into the oil using a rubber spatula to spread it to about the same size as the stuffed chile. The batter will puff up considerably, it's supposed to! 

Lay the chile, seam-side down on top of the mound of batter.

Drop another 1/2 cup of the batter on top of the chile, spreading it with the rubber spatula to cover the sides and encase the chile.

Cook without disturbing until the bottom of the chile relleno is golden brown, about 2-3 minutes. Using a spatula and a fork, carefully flip the chile relleno over and cook until the other side is golden brown, about 2-3 minutes. (If the sides of the chile aren't browned, using a spatula or tongs, carefully turn it onto each side to brown.)

When done, transfer the chiles rellenos to a cooling rack and season with a pinch of salt. You can place them in a low oven to keep warm, while finishing the remaining chiles.

Plating the Dish
Place about 1/4 of the salsa into four individual wide bowls or plates, top each with a chile relleno, garnish with a sprig of cilantro. Serve immediately, passing any remaining sauce on the side. Delicioso!

***You may also be interested in Chorizo Stuffed Poblano Peppers!

House of Tiles?... and What do the Swiss have to do with Enchiladas?

Casa de los Azulejos or "House of Tiles" is an 18th century palace located in the heart of Mexico City. The palace was built by the Count del Valle de Orizaba in honor of his marriage to Graciana Suarez Peredo. A later renovation added the distinctive Puebla tile to the facade, giving the palace it's name. The palace passed hands a few times, used as a private residence, a jockey club, a women's clothing store, and was occupied by the army during the Mexican Revolution. In 1917, brothers, Frank and Walter Sanborn, purchased the property to expand their drugstore and to open it's flagship restaurant, "Sanborns." In 1931, the palace was declared a national monument. Click here for an awesome look inside! (The music's fun, too!)

Sanborns is a fabulous place to visit and grab a bite to eat. In fact, this is the birthplace of their signature dish, "Enchiladas Suizas." Enchiladas Suizas literally translates to "Swiss Enchiladas." Why? Well, in 1922, Mexican President Alvaro Obregon invited fleeing Mennonites, mainly from Swiss and German roots, to settle in the northern regions of the country. In addition to cheap land and freedom from taxation for 100 years, the Mennonites agreed to supply cheese and dairy products to the region. Later that year, a whopping 20,000 Mennonites arrived and began making their cheese, known as queso menonita, which is now known as Chihuahua cheese! The current population is estimated to be about 80,000, and makes 80% of the region's cheese and 70% of its dairy products!

Enchiladas Suizas are ABSOLUTELY DELICIOUS! These chicken enchiladas, smothered in a green chile cream sauce and topped with melty cheese, are my absolute favorite! The name is a tribute to the Swiss cheesemakers who made it all possible!

Enchiladas Suizas

Serves 6

Ingredients:

For the sauce
1 pound (6-8) tomatillos, husked and rinsed
1 medium white onion, sliced about 1/4-inch thick
3 garlic cloves, peeled
3 serrano chiles or 2 jalapenos, stemmed
1 1/2 tablespoons canola oil
2 cups chicken broth
1/2 cup Mexican crema, creme fraiche, or heavy cream
1 teaspoon Kosher salt

For the enchiladas
4 cups cooked chicken, shredded
1/4 cup white onion, finely chopped
1 teaspoon Kosher salt and freshly ground black pepper
2 cups shredded cheese, Chihuahua or Monterey Jack, halved
12 corn tortillas
1/2 cup canola oil
Sliced white onion, for garnish
Fresh cilantro leaves, for garnish

Directions:

For the sauce
Roast the tomatillos, sliced onion, peeled garlic, and chiles on a foil lined rimmed baking sheet, 4-inches below a hot broiler until the tomatillos are soft and blotchy black on one side, 4-5 minutes. Turn everything over and roast the other side.

Scrape the tomatillo mixture into a blender or food processor.

Process to a smooth puree. Heat the 1 1/2 tablespoons oil in a medium-large (4-5 quart) pot over medium high. When the oil is hot enough to make a drop of puree sizzle, add the puree all at once. Stir nearly constantly for several minutes until darker and thicker. Add the broth and the crema, reduce the heat to medium low, partially cover and simmer for 30 minutes.

When done, if the sauce has thickened beyond the consistency of a light cream soup, stir in a little more broth (or water). Taste and season with the salt. Set aside.

For the enchiladas
In a large bowl, mix the chicken, onion, and 1 cup of the cheese. Season with the salt and pepper. Set aside.

Heat the oven to 350 degrees. Heat 1/2 cup canola oil in medium skillet over medium heat. Using tongs, cook 1 tortilla until pliable, about 20 seconds per side. (Don't fry them!) Drain on paper towels. Repeat with the remaining tortillas.

Spread 1/2 cup sauce in a 13x9x2" baking dish. Making one at a time, spoon 1/3 cup of the chicken mixture in the center of each tortilla. Roll up tortilla and arrange seam side down in baking dish.

When all the enchiladas are nestled in neatly, cover with the remaining sauce and sprinkle with the remaining cheese.

Bake the enchiladas until heated through and the cheese is melted, about 30 minutes. Garnish with the sliced onion and cilantro. Serve immediately. You're going to LOVE it!

Singing Canaries and Beastly Dogs?

When I first found this recipe for "Pollo Con Migas y Limon (Chicken with Bread Bits and Lemon)," from Penelope Casas, a well respected authority of Spanish cuisine, I saw that it was a traditional recipe from the Canary Islands. This immediately grabbed my attention! After all, the original founders of San Antonio, Texas (one of my most beloved cities, for more see Remember the Alamo!) were transported from Spain's Canary Islands in 1731, to join the existing military/mission community and populate the province of Texas. At the time, low prices in the sugar market caused a severe recession to the islands' sugar-based economy. The decline was caused by successful sugar production in Spain's American territories. It sucks when a government ruins their own economy!

Anyway, although people correctly associate the Canary Islands with canary birds (which were originally brownish green when found on the islands and highly prized for their beautiful singing), the Canary Islands were actually named for their infestation of particularly large and vicious dogs, from the Latin word "canis" meaning dog. Dogs are even present on the Canary Islands Coat of Arms!

So, the islands were named after the beastly dogs, and the birds were named after the islands. Got it?

While this recipe calls for a larger bird, specifically chicken, the addition of ham, onions, and a little white wine makes a very fine dish indeed! Fried bread bits (known as migas and traditional in Spanish cuisine) are perfect to soak up the wonderful flavors of the sauce! Chopped parsley and a touch of lemon brightens the flavors and balances this savory dish! Although this isn't the most beautiful entree to grace your table, no one will care when they taste it! It makes a surprisingly wonderful meal that you will be proud to serve family and friends! I like to serve it with oven roasted potatoes tossed with olive oil, salt, pepper, and a generous pinch of paprika! Yum! What to drink? A Spanish wine, of course!

Pollo Con Migas y Limon (Chicken with Bread Bits and Lemon)

Serves 4

Ingredients:

1 cup bread without crusts, torn or cut roughly into 1/2" pieces

2 tablespoons plus 1-2 teaspoons olive oil

1, 3-3 1/2 pound chicken, cut into serving pieces (Chicken thighs also work well.)

Salt

Flour for dusting

1 medium onion, chopped

1/4 cup chopped Spanish mountain cured ham, prosciutto (which is what I used and was able to find already diced), or capicollo (about 2 ounces)

1/4 cup dry white wine

1/4 cup chicken broth, plus more if needed

1/2 lemon, in thin slices

Minced flat-leaf parsley, for garnish

Directions:

Place the bread pieces on a cookie sheet and drizzle with 1-2 teaspoons olive oil and bake at 350 degrees until golden, about 5 minutes. (It took about 10 minutes in my oven.)

Sprinkle the chicken pieces with salt, then dust them with flour. Heat the remaining 2 tablespoons of olive oil in a shallow casserole or large saute pan and brown the chicken on all sides. When the chicken pieces are nicely browned, set aside on a large plate. To the hot casserole or pan, add the onion and ham and saute until the onion has turned translucent. Return the chicken to the pan and pour in the wine and broth and scatter in the lemon slices. 

Bring to a boil, then transfer to a 350 degree oven and cook, uncovered, 45 minutes, adding more broth if necessary. (I added an additional 1/2 cup broth during the cooking time.) When ready to serve, sprinkle with the bread pieces and parsley.

Recipe adapted from iDelicioso! The Regional Cooking of Spain, by Penelope Casas.

Just in Time for 4th of July - Strawberry Shortcake!

I just got back from my Texas road-trip to my hometown of Corpus Christi, Texas, just in time for 4th of July! After seeing fields, and fields, and fields of strawberries growing along the gulf coast, I just had to make my absolute favorite, "Long-on-Strawberry Shortcake!" I'm not sure where I got this recipe, but I love it! Instead of a biscuit, it is a moist, light cake, made with cake flour, poppy seeds, crushed strawberries, and even some almond extract! Topped with sliced berries and whipped cream, it makes a nice presentation and tastes fantastic! In addition, it only takes 30 minutes, start to finish! It is a nice variation of a true American classic!

Long-on-Strawberry Shortcake

Serves 8-10

Ingredients:

For the Cake

2 cups cake flour (like Swan's Down)

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon poppy seeds

1 1/2 cups sugar

3/4 cup unsalted butter, softened

3 large eggs, separated

1/4 cup crushed (with a fork), ripe strawberries

1 teaspoon almond extract

2, 9" round cake pans and parchment paper

For the Topping

1 cup heavy whipping cream

1/3 cup confectioners' sugar

2 pints fresh ripe strawberries, sliced

3 pretty, small, whole berries, for garnish

Directions:

For the Cake

Preheat oven to 350 degrees. Grease two 9" round cake pans. Cut parchment circles to fit the pans, place in the pans, grease the parchment, and flour the entire inside of the pan. Tap out any excess flour.

Stir together the flour, baking powder, salt, and poppy seeds in a bowl.

With an electric mixer, cream together the sugar and butter. Add the egg yolks, one at a time, beating well after each addition. Combine 3/4 cup water and the almond extract with the crushed strawberries. Add the fruit mixture in thirds, alternating with the dry ingredients. Continue beating until all the ingredients are well incorporated.

With the mixer, beat the egg whites until stiff. Fold them into the batter.

Pour the batter evenly into the prepared pans, and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the layers for 5 minutes in the pans. Remove the layers from the pan and continue to cool on cooling racks.

For the Topping

While the cakes are baking, whip the cream and 1 tablespoon of the confectioners' sugar. Refrigerate until ready to use.

Combine the sliced strawberries with the remaining confectioners' sugar, a tablespoon or two at a time, until desired sweetness.

Assembling the Cake

Remove the parchment rounds from the layers. Transfer one layer to a serving plate. Top with half the sliced berries and spread 1/2 of the whipped cream over the berries. Top with the remaining cake layer, the rest of the sliced berries, the remainder of the whipped cream, and garnish with the 3 remaining whole berries. Pretty and Yum!

The Julia Child of Texas

Helen Corbitt was born on January 25, 1906 in upstate New York. After receiving a degree in home economics from Skidmore College in Saratoga Springs, New York, her plans for medical school fell apart as a result of the Great Depression. She began work as a therapeutic dietitian in New Jersey and New York before being offered a teaching position at the University of Texas in Austin. She reportedly told the Dallas Times Herald, "Who the hell wants to go to Texas?," "Only I didn't say 'hell' in those days. I learned to swear in Texas." Only a few weeks after arriving, she was requested to cater a convention using only Texas products, which in those days was stark to say the least. However, Helen pushed up her sleeves and created a sublime mixture of black eyed peas, garlic, onion, vinegar, and oil, which became known as the legendary "Texas Caviar."

Helen's career took off, working at the Houston Country Club, the Driskill Hotel (where she fed the likes of Lyndon Johnson, who used many of her recipes at the White House), before finding her perfect fit at the Zodiac Room in 1955, at the Neiman Marcus flagship store in Dallas. With her focus on using only the freshest ingredients, the Zodiac Room was a huge success with appreciative Texans. She cooked for movie stars, socialites, royalty, and dignitaries, as well as the general public who could treat themselves at the standup counter on the main floor. According to Stanley Marcus's memoir Minding the Store, after complaining that the Zodiac Room has never showed profit, Helen replied, "You didn't mention money when you employed me. You simply said that you wanted the best food in the country. I've given you that."

After retiring from Neiman Marcus in 1969, she began lecturing around the country and writing cookbooks. Her first cookbook, Helen Corbitt's Cookbook (1957), sold more than 300,00 copies and is a mainstay in many Texas homes. With their worn-out pages still lovingly used today, I would be remiss not to share one of her most famous creations, "Poppy Seed Dressing," used for her "Citrus and Avocado Salad," which I lovingly call "Texas Sunshine Salad." The original recipe calls for Texas's renowned Ruby red grapefruit, but I actually prefer to use navel oranges. The combination of the sweet vinaigrette, creamy avocado, and tart citrus is surprisingly delicious! I find it a pleasing counterpart to Texas and Mexican cuisine, and especially refreshing on frigid winter days to remind us that the summer sun will soon be here again!

  

Texas Sunshine Salad (Citrus and Avocado Salad)

Serves 4

Ingredients:

2 grapefruits or oranges

2 ripe avocados, peeled, seeded, and sliced

Lettuce leaves to form the base of the salad (I use 1 large head of Boston lettuce in this recipe.)

Poppy seed dressing (recipe follows)

Directions:

First cut the ends off each grapefruit/orange. Set cut-side down on cutting board and run a knife down each side in an arch shape to remove the peel and white pith. With a sharp knife, slice into each section along the inside of each membrane. Repeat with the remaining sections. Set aside. Can be refrigerated until ready to use.

Just before serving, arrange the lettuce leaves on a platter. Decoratively arrange the avocado slices and grapefruit/orange segments on top of the lettuce. Drizzle some poppy seed dressing over the salad, serving extra dressing at the table. Serve at once!

Helen Corbitt's Poppy Seed Dressing

Makes approximately 2 cups (This recipe can easily be reduce by half.)

Ingredients:

1/4 cup sugar

1/4 cup honey

1/4 cup white vinegar

2 tablespoons freshly squeezed lemon juice

1 teaspoon dry mustard

1 teaspoon grated onion

1/2 teaspoon salt

1 teaspoon paprika (optional)

1 cup oil, preferably canola and never olive oil

1 tablespoon poppy seeds

Directions:

Place everything in a mason jar and shake until emulsified. (Or you can use a food processor if you like to clean them...) Will keep in the refrigerator for a couple of weeks. Shake before using.

Thanks to Texas Monthly, "Tastemaker of the Century-Helen Corbitt," written by Prudence Mackintosh, December 1999.

Recipe adapted from Helen Corbitt's Cookbook, and Texas Home Cooking.

What I want to eat when it's freakin hot outside!

Today it's 99°, with a heat index of 110°!!!! Ick!  I'm so sick of the heat and the dreaded question of "What's for dinner?"  At times like this, I immediately think of the ultimate, quick, hot weather food from Rick Bayless's Mexico One Plate at a Time. Black bean-chicken tostadas with salsa and tangy romaine makes a perfect dinner that no one in my family will turn down. My version simplifies things by buying packaged tostada shells, a rotisserie chicken, using my favorite salsa, and a couple more tweaks. In fact, this is so fast that I pull this out when I'm in a pinch for time.

Black Bean-Chicken Tostadas with Salsa and Tangy Romaine

One package tostada shells

2 tablespoons canola oil

1 medium white onion, chopped

3 garlic cloves, minced

1, 15oz can black beans or frijoles negros, drained

Kosher salt

2 cups shredded chicken (use a store bought rotisserie)

3/4 cup mexican crema or sour cream (I can find crema at my local mexican market. It's awesome and worth looking for! If not you can make your own crema!)

1 cup or so of your favorite salsa (I like a tomato/jalapeno type for this recipe)

1/2 cup crumbled queso fresco, cotija, or even shredded cheddar

2 tablespoons apple cider vinegar

1 tablespoon olive oil

3 cups loosely packed, thinly sliced romaine

chopped tomatoes and cilantro for garnish

For the beans:

In a medium saucepan, heat the 2 tablespoons canola oil over medium heat.  When the oil is shimmery, add the onion and cook until golden, approximately 7 minutes.  Add the garlic until you can smell it (about a minute, no more).   Then add the beans.  Using a potato masher, mash the beans until they are soft and creamy.  Add a little water, if necessary.  Don't worry about lumps.  It should be lumpy but still smooth.

For the tangy romaine:

Toss the romaine with the vinegar and olive oil and about 1/4 teaspoon salt.

To serve family style (or you can plate to make it more special):

Put out the tostada shells, bowl of shredded chicken, bowl of beans, the tangy romaine, crema, salsa, chopped tomato, chopped cilantro, and cheese. 

To assemble:

Take a tostada shell and spread the bottom with the delicious black beans.  Top with some chicken, romaine, salsa, crema or sour cream, and cheese.  Garnish with the tomatoes and cilantro.  Enjoy and don't forget to tell your kids to lean over their plate!!!

Knock His Socks Off with Copper River Salmon!

Father's Day is Sunday, and there is no better way to celebrate our guys than with Wild Copper River Salmon, just arriving in stores NOW! The Copper River or Ahtna River is located in South-Central Alaska. The Copper River derives its name from the rich copper deposits found along it's riverbanks. This massive body of water has 13 major tributaries, is a mile wide, and runs at 7 miles per hour. It is the 10th largest river in the United States, and is the source of some of the most prized salmon in the world!

Chinook Salmon (or King Salmon) is available from mid-May through mid-June, Sockeye Salmon (or Red Salmon) is available from mid-May through mid-August, and Coho Salmon (or Silver Salmon) is available from mid-August through late-September. It is an incredible source of high-quality protein, extremely rich in omega-3 fatty acids, and is low in cholesterol and saturated fats. It is so good for you, that you won't believe how fantastic it tastes! It may be expensive, but it's worth every penny! This recipe for "Plank-Grilled Salmon with Dill Sauce," is divine and a personal favorite! The salmon is grilled on cedar planks, brushed with a bourbon-maple glaze, and served with lemon wedges and a goat cheese dill sauce! All that is needed is some boiled red potatoes, a crusty baguette, a bottle of Pinot Noir, and your done! Try it! He'll love it! You can thank me later!

Plank-Grilled Salmon with Dill Sauce

Serves 6-8 

Ingredients:

For the Dill Sauce

1/4 lb (125g) fresh goat cheese, at room temperature

1 cup (8 fl oz/250ml) sour cream

1/4 cup (1/3 oz/10g) chopped fresh dill

1 garlic clove, minced

Salt and white pepper, to taste

For the Bourbon-Maple Glaze

1/2 cup (5 1/2 oz/170g) pure maple syrup

2 tablespoons bourbon

White pepper, to taste

For the Salmon

1 skin-on salmon fillet, about 3 lbs (1.5kg), deboned (I use small pliers), I used Sockeye here!

1 untreated cedar plank, soaked in water to cover for 4 hours or up to overnight and drained)

Lemon wedges

Directions:

For the Dill Sauce

In a small bowl, combine the goat cheese, sour cream, dill, garlic, and salt and white pepper to taste and mix well. Cover and refrigerate until serving.

For the Bourbon-Maple Glaze

In a bowl, stir together the maple syrup, bourbon, and white pepper to taste. Set aside.

For the Salmon

Prepare a charcoal or gas grill for direct grilling (meaning directly on top of the coals) over medium-high heat (375 degrees F or 190 degrees C). Brush the salmon thickly on both sides with the glaze. Center the salmon, skin side down, on the plank, using additional planks, if necessary.

Cover the grill and cook, brushing occasionally with the remaining glaze, until the fish is opaque throughout and flakes when prodded with a fork, about 8-12 minutes. The plank will char slightly. Using heavy-duty pot holders, remove the salmon, still on the plank, from the grill and set it on a serving platter or cutting board. Serve the salmon hot or warm. To serve, cut the salmon through the flesh into individual portions. Pass the dill sauce and lemon wedges at the table.

Recipe from Essentials of Grilling, by Williams-Sonoma. For additional information about Copper River Salmon, go to copperriversalmon.org.

Santa Maria Style BBQ and The Hitching Post

Memorial Day weekend is this weekend and marks the beginning of summer break, my husband's birthday, and the official kickoff of the barbecue season! Yippee! Why not fire up the grill and throw a "Santa Maria style barbecue!" Santa Maria style barbecue, named for the town along the central coast of California, is a regional tradition dating back to the mid-1800's. It wasn't until the 1950's, when Tri-Tip became all the rage and a signature cut of this style of barbecue. (For more on Tri-Tip, see Introducing, The One And Only, Tri-Tip!) According to the Santa Maria Valley Chamber of Commerce, the official Santa Maria style barbecue menu consists of barbecued Tri-Tip, seasoned simply with salt, pepper, and garlic salt, and cooked over red oak, pinquito beans (indigenous to the area), fresh salsa, grilled French bread dipped in butter, macaroni and cheese, tossed green salad, and a strawberry dessert, like my Long-on-Strawberry Shortcake. In addition, they recommend a local Pinot Noir or Syrah to round out the menu. Fantastic!

This recipe, from Frank Ostini of the iconic The Hitching Post and The Hitching Post II restaurants, family owned since 1952, takes Tri-Tip to another level! The secret is their "magic dust" seasoning which adds a few extra ingredients to the traditional dry rub. The Tri-Tip is then basted with a garlic-infused vegetable oil and red wine vinegar mixture. The result is a beautiful beefy masterpiece! Don't forget to check back for the perfect zesty Pinto Bean Salad, a variation of the classic pinquito beans that MUST accompany Santa Maria style barbecue!

Thank you to all that have and are currently serving in our military! Bless ya'll!

"Santa Maria Style BBQ" Oakwood Grilled Tri-Tip

Serves 4, but can easily be doubled for a crowd!

Ingredients:

For the Tri-Tip

1, 3 lb Tri-Tip roast

Handful of red oak chips, for the grill

For the magic dust dry rub

1 teaspoon freshly ground black pepper

1 teaspoon white pepper

1 teaspoon cayenne pepper

1/2 teaspoon onion powder

1 tablespoon granulated garlic

1 tablespoon Kosher salt

For the basting mixture

1/4 cup red wine vinegar

1/4 cup garlic-infused vegetable oil (heat oil in a small pot with a few crushed garlic cloves until the garlic just turns golden, remove from heat and allow to cool)

Directions:

Soak the wood chips in enough cool water to cover for at least an hour before grilling.

Coat both sides of the Tri-Tip with half the dry rub, pressing to adhere. Let rest for 30 minutes at room temperature. Meanwhile prepare a charcoal grill to medium hot, placing the hot coals to one side, leaving the other side without coals for indirect cooking. When the coals have all acquired a nice ash coating (will look light gray), remove the wood chips from their soaking water, and throw over the coals. Next, add the Tri-Tip, fat side down and sear for about 5 minutes, uncovered, until charred. Turn the Tri-Tip over, fat side up and sear for another 5 minutes, uncovered, until charred.

Next, place the Tri-Tip to the indirect side of the grill (without coals), baste with some of the basting mixture and sprinkle with some of the remaining dry rub. Cover and cook for another 5 minutes or so, flip the Tri-Tip and baste again and sprinkle with some more dry rub. (You want to baste and sprinkle with the dry rub each time you flip the Tri-Tip, about 4 times.) Continue to cover and cook until an internal temperature of 125-130, about 30 minutes. (A thermometer, designed for grilling  makes this a lot easier! Check out Gadgets for my top pick!) Remove the Tri-Tip to a cutting board and let rest at least 10 minutes before cutting into 1/2" slices against the grain.

Recipe adapted from Frank Ostini via Bobby Flay. Thanks Frank!