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!

Add some Pep to your Cinco de Mayo!

It's no secret that I LOVE Mexican cuisine. However, this Cinco de Mayo will have a Texas twist with these Peppa Marinated Flank Steak Tacos! This is the easiest and tastiest recipe ever! When looking for your flank steaks, they should be thin, and sometimes if you're lucky, you can find them run through a cubing machine which makes the meat more tender. Also, these tacos have such wonderful flavor that salsa is not necessary, although I do drizzle a little of my beloved Cholula over the top!

To make a wonderful taquiza (taco party), serve with Drunken Pintos with Cilantro and Bacon (Frijoles Borrachos) and Elote Asado (Mexican Grilled Corn with Crema, Cheese, and Chili). Happy Cinco!

Peppa Marinated Flank Steak Tacos

Serves 6-8

Ingredients:

2 flank steaks, totaling about 2 1/2 pounds

For the Peppa Marinade:

1/2 cup low sodium soy sauce

1/2 cup hot sauce

1/4 cup Worcestershire sauce

3 Tablespoons red wine vinegar

2 Tablespoons dark brown sugar

2 garlic cloves, minced

For serving the tacos:

Corn or flour tortillas

Chopped white onion and cilantro, mixed together in a small bowl

Your favorite hot sauce

Mashed avocado with salt and fresh lime juice, optional

Directions:

Place the steaks in a nonreactive pan. Combine the marinade ingredients and pour over the steaks. Cover the pan and refrigerate overnight, or at least three hours before cooking. Turn the steaks occasionally during the marinating.

Remove the steaks from the marinade, reserving the liquid in a small saucepan.

Grill the meat uncovered over hot, ashen-gray coals for 4 minutes a side, or until the steaks are done to your taste. Let the meat rest 10 minutes before slicing it thin, across the grain.

"Uncubed" flank steak

"Cubed"flank steak

Heat the tortillas on the grill and wrap in a towel or tortillero to keep warm. Meanwhile, bring the marinade liquid to a boil, allowing it to reduce by about a third, a matter of just a few minutes.

To assemble the tacos, place some of the sliced meat on a tortilla, spoon over a little of the reduced peppa sauce, top with some of the onion/cilantro mixture and enjoy!

Recipe adapted from Texas Home Cooking, by Cheryl and Bill Jamison.

When in Rome!

Is there a better place than the Eternal City? Everyone should go at least once in their life. It is truly breathtaking and dripping with history. We checked into the Hotel Hiberia located in a palace in the historical center of Rome. The lovely gentleman at the front desk said, "I have given you a room with amazing views!" I thanked him and when we entered our room I was shocked to say the least! Not only did it have views of almost all of Rome's landmarks, it was a corner room with two windows, and the view from the bathroom was just as stunning! My daughter and I now joke that it will always be the best bathroom in the world! Haha!

After a long day of walking and enjoying la dolce vita, we were starving! I knew exactly what I wanted, one of Rome's four classic pastas, "Cacio e Pepe!" Cacio is a local Italian word meaning cheese from the Latin word caseus. So it's basically pasta with Pecorino Romano, black pepper and mixed with pasta water to emulsify into a mesmerizing sauce of simplicity. However, don't let the minimal ingredients fool you into thinking it's easy! It's all about technique and practice!

We ate at L'Hostaria Boschetto in the Monti District. With it's charming stone arches and everything porcini, I highly recommend visiting! I ordered the Tonnarelli Cacio e Pepe to see what all the fuss was. Verdict? Delicious! In fact, the couple next to us asked what I ordered and they nodded in satisfaction saying, "It is the best!"

Tonnarelli Cacio e Pepe from L'Hostaria Boschetto.

I've been testing every recipe out there to achieve the best version for the home cook. I tried one where you toast the pepper then simmer in pasta water, but found it unnecessary. One fidgety one that alternated heat from simmer to off, then on again, etc. only to have the cheese separate into a total disaster! Also, any recipe that calls for olive oil, cream, or anything else would have the Romans throw you in the Tiber River! Romans have an intense loyalty to their culinary traditions! In fact, one of Stanley Tucci's Searching for Italy shows featured a restaurant that used half Romano and half Parmesan in their Cacio e Pepe. Gasp! Turns out the Roman's refuse to eat there and it's just for tourists basically now.

After all my testing, I have decided that Katie Parla's "Cacio e Pepe Leonardo Vignoli," from her book Tasting Rome, is the best and easiest to achieve the desired result. While the pasta cooks, you add a ladle full of starchy pasta water to the grated cheese in a large bowl with the pepper and mix. When the pasta is cooked, transfer to the bowl, stirring constantly, adding leftover pasta water as necessary to achieve a smooth sauce. Remember the pasta will continue to absorb water so it's better to be a little more on the "wet" side. The classic pasta for Cacio e Pepe is tonnarelli, which I picked up while there. If tonnarelli is not available, buying a high quality spaghetti (not Barilla or Cervasi) is very acceptable. The strands should look a little scruffed up by the bronze dies to help the sauce adhere. Good luck!

*If you want to practice making a single serving use 3 oz pasta, 2 oz Pecorino, and 1/4 tsp black pepper!*

Simplest ingredients!

Cacio e Pepe di Leonardo Vignoli

Turned out great! Finally!

Serves 4-6 

Ingredients:

1 pound high quality tonnarelli or spaghetti

2 cups finely grated Pecorino Romano (I recommend purchasing Locatelli Grated Pecorino Romano. I am usually a stickler for freshly grated, but it's a very hard cheese!)

2 teaspoons freshly ground black pepper

*Do Not Add Salt except for the pasta water. Pecorino is Very Salty!*

Directions:

Bring a large pot of water to a rolling boil over high heat. Salt the water. When the salt has dissolved, add the pasta and cook until al dente.

Meanwhile, in a large bowl, combine 1 1/2 cups of the Pecorino Romano, the pepper, and a small ladle of pasta cooking water. Using the back of a large wooden spoon, mix vigorously and quickly to form a paste. (Personally, I have found that adding a regular size ladle of water or two and whisking to a cream soup consistency works just as well.)

When the pasta is cooked, use a large strainer to remove it from the cooking water and quickly add it to the sauce in the bowl, keeping the cooking water boiling on the stove. Toss vigorously, adjusting with additional hot water a tablespoon or two at a time as necessary to melt the cheese and to obtain a juicy sauce that completely coats the pasta.

Plate and sprinkle each portion with some of the remaining Pecorino Romano and pepper to taste. Serve immediately.

Recipe from Tasting Rome, by Katie Parla and Kristina Gill.

*I like Chianti with this recipe.*

Got Ham?

Sometimes it can be hard to get rid of that leftover Easter ham. Short of casserole-type dishes, which my family hates, pasta dishes, which my husband hates, sandwiches are the last option. However, I have come up with a superb recipe for "Toasted Ham and Smoked Gouda Sandwiches with Caramelized Onions and Arugula." Imagine warm ham and melty Gouda, sweet caramelized onions, tangy Dijon mustard, and peppery arugula. Yum! It's so good that I've made them twice this week! All that's needed is a comforting bowl of soup, or your favorite chips, to complete this simple yet satisfying meal. I promise you will love it!

Toasted Ham and Smoked Gouda Sandwiches with Caramelized Onions and Arugula

Makes 4 Sandwiches.

Ingredients:

2 tablespoons unsalted butter

1 tablespoon olive oil

2 large yellow onions, halved and thinly sliced

1/4 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon brown sugar

8 slices good quality sandwich bread (I use an Italian style bread.)

Dijon mustard

Thinly sliced ham, enough for 4 sandwiches

4 slices smoked Gouda

Softened butter

4 handfuls arugula

Directions:

For the Caramelized Onions

In a large saute pan, heat the oil and butter over medium heat. When the butter stops foaming, add the onions, salt, and pepper. Stir well and reduce the heat to medium-low. Cover the pan and cook the onions, stirring occasionally, for 10 minutes. Remove the cover from the pan. Stir in the brown sugar and cook, stirring occasionally, until the onions are a deep golden brown, approximately 30 minutes. Taste and adjust the seasonings as needed. Place the onions into a bowl; set aside. (Don't bother washing out the pan.)

For the Sandwiches

Take 2 pieces of bread and spread a little Dijon mustard on each. Lay as much ham on one bread slice as you prefer. Top with a slice of smoked Gouda. Top the other bread slice with a quarter of the caramelized onions. Close the sandwich and butter one side. Repeat with the remaining sandwiches.

Heat the saute pan that you used for the onions over medium-low heat. Lay the sandwiches, butter-side down, in the pan. (You may have to do them in batches depending on the size of your pan.) Butter the other side of the sandwiches. Cover and let heat gently until just beginning to brown. Flip the sandwiches over, cover, and continue heating until just beginning to brown. Flip the sandwiches over again, raise the heat to medium, and let toast to golden brown. Turn the sandwiches over and toast the other side until golden brown. Remove the sandwiches to a cutting board. Just before serving, open each sandwich and place a handful of arugula inside. Close the sandwiches and cut on the diagonal, serve. 

Mmmmmm!

Rabbits, Eggs, and Simnel Cake

In ancient times, Easter was celebrated in honor of the spring or vernal equinox, symbolizing the end of winter (death) and the rebirth of life, as well as the importance of fertility. The word Easter is believed to have originated from the Anglo-Saxon goddess of dawn, Eostre, from whom "east" (where the sun rises), "Easter," and even the female hormone "estrogen" got its name. Eostre's feast day was held on the first full moon following the vernal equinox. Eostre's two symbols were the hare (one with a particularly high libido) and the egg, which symbolizes the possibility of new life.

In European folklore, when wild hares abandoned their nests, they were sometimes taken over by plovers, who would lay their eggs in them. The locals would then find the eggs in the bunny nests. Further, in the 16th century, we see the appearance of the "Easter Bunny" in German writings. The legend said that if good children built a nest out of their caps or bonnets, they would be rewarded with colored eggs. The legend was then brought to America in the 18th century, by German immigrants.

And finally, I must mention the "Simnel Cake," eaten during Easter in the UK, Ireland, and other European countries. Simnel cake is a type of fruit cake, made with a layer of marzipan or almond paste baked in the middle of the cake, and topped off with a ring of eleven marzipan balls, said to represent the true disciples of Jesus (Judas is omitted), and sometimes a ball in the middle to represent Christ. I don't care for simnel cake, but I do have a sublime recipe for "Mascarpone-Filled Cake with Sherried Berries." This recipe from Shelley Wiseman is a light buttermilk cake, filled with a layer of mascarpone cream, and topped off with very sophisticated Sherry-spiked berries. I love this cake so much, it may be my absolute favorite! It makes the perfect ending to any Easter celebration!

Mascarpone-Filled Cake with Sherried Berries

Serves 8-12, (cake and cream can be made a day ahead, store cake covered at room temperature)

Ingredients:

For the cake

2 cups sifted cake flour (not self-rising), like Swans Down

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, softened

1 cup sugar

1 teaspoon pure vanilla extract

2 large eggs

1 cup well-shaken buttermilk

For the berries

1/2 cup Fino (dry) Sherry

1/2 cup sugar

4 cups mixed berries, cut if large

For the cream

8 ounces mascarpone (1 cup)

1 cup chilled heavy cream

1/4 cup sugar

Directions:

For the cake

Preheat the oven to 350 degrees with oven rack in the middle. Butter a 9" round cake pan (2 inches deep). Line the bottom with a round of parchment paper, then butter the parchment.

Sift together the flour, baking powder, baking soda, and salt.

Beat together the butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in the buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.

Spread batter in cake pan, smoothing top. Rap the pan on the counter several times.

Bake until golden and a toothpick inserted in the center comes out clean, 35-40 minutes. Cool in pan on a rack 10 minutes. Run a knife around the edge of cake to loosen, then invert onto a plate. Discard the paper and reinvert cake onto rack to cool completely.

Macerate the berries

Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them. gently tossing to coat. Let stand at least 15 minutes before serving.

Make cream and assemble cake

Beat mascarpone, cream, and sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.

Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of the cream and replace top half. Serve with berries. It's Fantastic!

The Best Arista!

Arista is a Tuscan roast pork loin with the ribs attached. It refers to the dish and the cut of pork. The story goes that in 1439, Greek and Roman bishops and cardinals met in Florence to discuss differences between the churches. Of course they were served the classic roast pork loin seasoned with rosemary, salt, and pepper. The Greeks were so amazed by the flavor, that they began to exclaim, "Aristos, aristos!" Arista means "the best" in Greek, and the name stuck. Although, many believe the dish dates further back to the Renaissance. 

If you've never made this cut of pork, you're in for a revelation! It is superior to boneless pork loin. It's more juicy, flavorful, and makes an impressive presentation, perfect for Easter! My favorite recipe for Arista is from Williams-Sonoma. It starts by marinating the pork overnight with thyme, rosemary, garlic, olive oil, salt and pepper. The next day, dried figs are soaked in sweet vermouth, which are added to the pan juices after roasting to become an incredible sauce further enhanced with stock, demi-glace, fig balsamic vinegar, and butter. My husband said it was the best pork dish he's ever tasted, and I agree! I serve it with roasted potatoes, asparagus, baguette, and a nice bottle of Chianti. It's a perfect holiday feast, guaranteed to make everyone happy! (If you are looking for lamb this Easter, check out my recipes for Grilled Leg of Lamb with Rosemary, Garlic, and Mustard or Pistachio-Crusted Lamb Chops on Rutabaga Rosti and Gingered Carrot Sauce!)

Arista (Tuscan Roast Pork Loin)

Serves 6-8

Ingredients:

2 tablespoons finely chopped fresh thyme

2 tablespoons finely chopped fresh rosemary

4 tablespoons minced garlic

1 1/2 tablespoons sea salt, plus more, to taste

Freshly ground black pepper, to taste

1/4 cup olive oil

1 bone-in pork loin roast, about 5 pounds (I buy a "frenched pork rack.")

12 ounces dried figs, halved (I use 9 ounces dried mission figs, and it is plenty!)

1 cup sweet vermouth or water, warmed (Don't use water!)

3/4 cup low-sodium chicken stock (I like "Better than Bouillon" brand.)

2 tablespoons veal demi-glace, homemade or store-bought (I prefer "Demi-Glace Gold" brand.)

2 teaspoons fig balsamic vinegar

4 tablespoons unsalted butter, at room temperature

Directions:

In a small bowl, combine the thyme, rosemary, garlic, and 1 1/2 tablespoons salt, pepper, and olive oil. Rub the herb mixture on all sides of the pork loin. Cover with plastic wrap or seal in a freezer bag and refrigerate overnight.

Put the figs in a bowl, add the vermouth and soak for 1 hour. Strain the figs, reserving the soaking liquid.

Preheat oven to 475 degrees.

Put the pork in a roasting pan and roast for 20 minutes. Reduce the heat to 400 degrees and continue roasting until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 135-140 degrees, 45-50 minutes more. Transfer the pork to a carving board, cover loosely with foil and let rest for 20 minutes.

Meanwhile, set the roasting pan over medium-high heat. Add the reserved soaking liquid and bring to a boil, stirring to scrape up any brown bits from the bottom. Reduce the heat to medium and add the figs, stock, demi-glace, and fig balsamic vinegar. Simmer for about 5 minutes. Whisk in the butter, 1 tablespoon at a time, and season with salt and pepper.

Carve the pork roast between the bones and arrange on a warmed platter. Pour the sauce over the meat and serve immediately. Be prepared for cheers!

Guinness - BRILLIANT!

Years ago, I saw Jamie Oliver make this hearty dish on his show "Jamie At Home". The recipe was not available online, so this is just an interpretation, but I'm sure Jamie would approve. This recipe has a lot going for it! The Guinness gives the beef a deep savory flavor, along with the Irish cheddar and puff pastry top, it's really, really good! (Perfect for my "Irish Dinner Night"! If you missed the beautiful starter, click here.) I also love the idea of serving the peas on the side, so they don't loose their color and texture in the stew. It may take a little time, but it's easy and looks impressive! This stew is better made a day ahead, which makes it a snap to put together for a party!

Steak, Guinness and Cheese Pie

Serves 4-6, Can be made in a large deep dish pie pan, or, to make it more dressy, I like to make individual servings in my Apilco Lion Head Soup Bowls.

Ingredients:

Day 1
3 pounds beef brisket, cut into 1 inch pieces
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 yellow onions, sliced
1 sprig fresh rosemary
3 cloves of garlic, minced
1 tablespoon butter
2 sticks of celery, finely sliced
2 carrots, peeled and sliced
8 oz. mushrooms (whatever kind you want), sliced
1, 14.9 oz. can of Guinness
1 heaping tablespoon flour
1 cup beef stock, or more if needed

Day 2
2 handfuls shredded Kerrygold Irish White Cheddar
1 package Pepperidge Farm Puff Pastry Sheets, thawed
1 egg, beaten
1 package frozen peas

Directions:

Day 1

Preheat the oven to 350 degrees. Heat the olive oil in a large pot or dutch oven, over medium heat. Add the onions, season with salt and pepper and saute until slightly browned. Next, add the rosemary and garlic, stirring constantly. When you smell the garlic (about 1 minute), add the butter. Then add the celery, carrots, and mushrooms. Stir. Now add the beef. Stir and add a good pinch of salt and pepper. Add the flour and stir well to coat. Pour in the Guinness. Finally, pour in the beef stock just to the top of the stew. You don't want it to completely cover the meat. Bring just to a boil, cover, and throw in the oven for 2 1/2-3 hours, until the beef is tender. At this point, I allow the stew to cool and refrigerate overnight.

Day 2

Remove the stew from the refrigerator and remove the hardened fat on the top. Place on the stove over medium heat to rewarm, slightly. Remove from the heat and fish out the rosemary stem. Taste and season with salt and pepper, as needed. Stir in 1 handful of the cheddar. 

Preheat oven to 350 degrees. Roll out the puff pastry on a floured surface, big enough to generously cover your pan. If making a deep dish, you may have to "glue" both pastry sheets together with a little water before rolling out. If making individual portions, cut into squares big enough to generously cover the tops of the containers. Carefully, with a sharp knife, lightly score the top of the pastry or pastry squares in a diagonal pattern in both directions. (Like a diagonal grid pattern.) Do not cut all the way through the pastry!

Pour the stew into your pan, or evenly distribute between individual containers. Top evenly with the remaining handful of cheddar. Brush the edge of your pan or individual containers with the beaten egg. Carefully lay the pastry on top, making sure it is sufficiently "glued" on. If using a deep dish pan, gather the excess pastry and lightly squish it together and inside the rim of the pan, making a crinkly ruffle around the edge. Brush the tops with the beaten egg. If using individual containers, place on a rimmed baking sheet.

Bake for 40 minutes or until bubbly and golden. Remove from the oven. Cook the peas according to package instructions and place in a serving bowl, allowing each guest to spoon peas over each serving to their liking. Enjoy!

A Salmon Forest with Arugula Leaves?

Over the weekend, I had one of my best friends over for "Dinner Night"! She is Irish and brought her new boyfriend! We had a great time! My friend hates to cook and requested I make some of my favorite "Irish"-inspired recipes. Here's the menu:

I started with luxurious "Smoked Salmon Rolls with Arugula, Mascarpone, Chives, and Capers". These are so beautiful and delicious! Make the mascarpone mixture ahead, but assemble the rolls right before your company arrives. Otherwise, the arugula goes limp and looks disgusting! (Believe me, I know!)

  

Smoked Salmon Rolls with Arugula, Mascarpone, Chives, and Capers

Serves 6 as an appetizer, 12 as an hors d'oeuvre

Ingredients:

5 oz. mascarpone cheese (about 2/3 cup)

2 tablespoons capers, rinsed and drained

2 tablespoons minced fresh chives

1 teaspoon fresh lemon juice

Kosher salt and freshly ground black pepper

12 oz. smokes salmon, cut into 24 thin slices, 2-3 inches on the short side (I use presliced salmon)

48 small, tender arugula leaves

Directions:

Mix the mascarpone with 1 tablespoon of the capers, 1 tablespoon of the chives, and the lemon juice in a small bowl. Season well with salt and pepper.

Lay the salmon slices out on a cutting board with one of their short sides facing you and with plenty of space above and below each slice. (You can do this in batches.)

Put a spoonful of the mascarpone mixture on the narrow end of a slice. Lay 2-3 arugula leaves, fanned slightly, across the mascarpone, so that the leaves will extend several inches from one end of the roll. Roll up the salmon slice and stand it upright, leaves pointed up, on a serving platter. Repeat with the remaining slices.

When ready to serve, sprinkle with the remaining 1 tablespoon chives and 1 tablespoon capers, and enjoy!

Recipe from In the Hands of a Chef, by Jody Adams and Ken Rivard.

*Keep checking my blog for the rest of the recipes from this menu!

Sicky Soup

It seems like everyone I know is feeling under the weather. At times like this, I always make this fabulous "Chicken-Rice Soup Tout Simple" from The Bonne Femme Cookbook, by Wini Moranville. Not only this recipe simple enough to hand over to the non-cook in your house, it is surprisingly quite delicious. Made with boneless, skinless chicken thighs, carrot, celery, onion, rice, and a dash of lemon juice, it makes me feel instantly better. It's so satisfying that you might want to make it even when feeling well! If you would like a more substantial meal, Wini suggests serving it with a platter of prosciutto and butter sandwiches. Also, I recommend a Sauvignon Blanc to accompany.

Chicken-Rice Soup Tout Simple

Serves 4 light main-dishes and approximately 45 minutes total.

Ingredients:

2 boneless, skinless chicken thighs (2 cups if using leftover cooked chicken)

6 cups low-sodium chicken broth

1 medium carrot, peeled and finely diced

1 celery rib, finely diced

1 small onion, finely chopped

1/2 cup long-grain white rice (very easy to digest if ill)

1 tablespoon finely chopped parsley

1 tablespoon fresh lemon juice, or more to taste

1/4 cup celery leaves, chopped, for garnish (my favorite part!)

1/2 teaspoon Kosher salt and freshly ground black pepper to taste

Directions:

In a 3-quart saucepan, combine the chicken thighs and chicken broth. Bring to a boil, reduce the heat to an active simmer for 5 minutes. Remove the pan from the heat and skim off any foam with a fine mesh strainer. Add the carrot, celery (not the leaves), onion, and rice to the pan and bring back to a boil. Reduce the heat, cover the pan, and simmer until the rice is tender and the chicken is cooked through, about 20 minutes. Remove pan from the heat. Remove the chicken from the soup and let cool slightly. When cool enough to handle, cut the chicken into small pieces. Return the chicken to the pot along with the parsley, lemon juice, and celery leaves. Season with salt and pepper, plus more lemon juice, if you like. Reheat the soup if necessary and ladle into bowls to serve.

Hope you feel better soon!

Do you, Escarole, take Mini-Meatball, to be your partner, in soup?

I'm still continuing my "healthy soup" week, to help us all bounce back after extravagant holiday eating! I started with Swiss-chard, continued with leeks, and now it's time for escarole! Escarole is a member of the endive family, and is the flat leaf variety known as Chicorium endivia var latifolia. Besides being high in fiber and rich in essential vitamins and minerals, escarole is believed to reduce high glucose and LDL cholesterol levels. In addition, it is said to help rid the body of infections. It's a super green and very popular in Sicilian cuisine!

To utilize this ruffly leaf, I chose to make Italian Wedding Soup (Minestra Maritata), which has nothing to do with weddings, rather, the "marriage" of flavors. There are numerous versions of this soup, but I chose to make this recipe from Saveur magazine. It was different from versions I've made before, by including shredded chicken and adding some tomatoes to the stock. It may not be for everyone, but I liked it and feel healthier already!

Italian Wedding Soup (Minestra Maritata)

Serves 8 (great leftover for lunch)

Ingredients:

1, 3 1/2-4 pound chicken (I used 4 chicken thighs instead)
2 carrots, peeled and trimmed
2 ribs of celery
2 cups canned whole peeled plum tomatoes
Kosher salt and pepper
1/2 cup acine de pepe (frog's-eye) or other tiny round pasta
1 bunch escarole, washed and coarsely chopped (if you can't find escarole, use Swiss-chard or spinach)
1/2 pound ground beef, pork, or whatever you prefer
1 egg yolk
2 tablespoons dry bread crumbs
1 tablespoon freshly grated Parmigiano-reggiano
1 tablespoon freshly grated Romano cheese
Leaves of 2 sprigs of flat leaf parsley
1 garlic clove, minced
1/4 teaspoon dried oregano

Directions:

Put the chicken, carrots, celery, tomatoes, 14 cups of water, and salt to taste into a large pot. Bring to a boil over high heat, skimming any foam that rises to the surface, then reduce heat to medium-low. Simmer until chicken is just cooked through, about 40 minutes.

Meanwhile, cook pasta in a small pot of boiling salted water until just tender, 5-7 minutes. Drain, rinse, and set aside. Put escarole and 2 tablespoons water into a large skillet, cover, cook over medium heat until wilted, 4-5 minutes and set aside. Gently mix ground beef, egg yolk, bread crumbs, cheeses, parsley, garlic, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl, form into 1/2" meatballs, and set aside or refrigerate until ready to use.

Using a slotted spoon, transfer chicken to a large bowl and set aside to let cool. Strain the broth through a cheesecloth-lined colander into a clean medium pot, discarding solids. Shred the chicken meat and set aside, discarding skin and bones.

Bring broth to a boil over high heat. Add the meatballs, reduce heat to medium, and simmer until cooked through, 10-15 minutes. Add the shredded chicken, escarole, and pasta. Season to taste with salt and pepper, simmer for 15 more minutes, to let the flavors "marry."

Mardis Gras and the Best Jambalaya!

Mardis Gras (aka., Fat Tuesday, Shrove Tuesday) is February 17, marking the last day of fatty food indulgences before Ash Wednesday and the beginning of Lent. While some people around the world celebrate the day eating pancakes, I prefer a delicious bowl of jambalaya! I first acquired a taste for this spicy sausage and seafood-laden dish from a friend in college who made a batch along with freshly baked bread every Sunday. Although I think he used Zatarain's and a tube of Pillsbury, it was always a good time! Just like chili is in Texas, jambalaya is classic Louisiana party food, making it the perfect choice for Mardis Gras!

Jambalaya is a dish steeped in ambiguity. So much so, you can stir up heated discussions regarding just the root of the word "jambalaya!" One theory is that it comes from the Provencal word "jambalaia," meaning mishmash or mixture. Another theory is that it comes from the Spanish word "jamon," meaning ham, combined with "paella," the classic Spanish rice dish. The third theory is that it comes from the French "jambon," meaning ham, with a contraction of "a la" and "ya," the African word for rice. And finally, it might come from the Native American Atakapa tribe's saying, "Sham, pal ha! Ya!" meaning "Be full, not skinny! Eat up!" 

If that's not enough, contrary to popular misconceptions, jambalaya is not specifically a Creole dish. In fact, there are two kinds of jambalaya. Creole which contains tomatoes, and Cajun which does not. I prefer it with tomatoes. I also think the key to a really great jambalaya is tasso. Tasso is a highly seasoned smoked pork. I am lucky to find it locally, but you can order some from cajungrocer.com. Andouille sausage is also authentic; however, if you can't find it or don't want to add it to your Cajun Grocer order, you can substitute Spanish chorizo, not Mexican chorizo, which is not the same thing. Finally, I would be remiss not to mention "the holy trinity." Similar to mirepoix and sofrito, it is the base to most Louisiana cuisine. It consists of finely diced onion, celery, and green bell pepper. I use red bell pepper because I detest green bell peppers in any form. 

Just like cioppino, it's hard to make a bad jambalaya. Jambalaya is very adaptable and can contain shredded chicken, venison, oysters, etc. Feel free to add what you have on hand, or prefer, to make it your own! If it gets too thick, just add some water! So celebrate Mardis Gras this year with a delicious bowl of jambalaya, lots of crusty bread, cold beer, and a bottle of Tabasco (or Crystal) hot sauce. Beads optional!

Sausage and Shrimp Jambalaya

Serves 8

Ingredients:

1/2 cup tasso (or chopped ham), 1/4-inch dice

14 ounces Andouille (or Spanish chorizo, or other smoked sausage), 1/2-inch slices

1/2 cup onions, chopped

1/2 cup celery, chopped

1/2 cup red bell pepper (or green), chopped

1 large garlic clove, minced

28-ounce can whole peeled tomatoes

2 cups chicken stock

1 teaspoon Cajun seasoning 

1/2 teaspoon dried thyme

1/4 teaspoon cayenne, or more to taste

1 teaspoon salt

2 bay leaves

1 cup long grain rice

1 pound raw shrimp, peeled and deveined

Italian parsley, chopped for garnish

Directions:

In a large pot or dutch oven, brown the sausage on each side in batches, set aside. Add the tasso, onions, celery, and bell pepper to the pot and saute until tender. Add the garlic and cook one minute. Add the tomatoes (with can juice), stir and break up with a wooden spoon. (An old-fashioned potato masher works great too!) Add the stock, browned sausage, Cajun seasoning, thyme, cayenne, salt, and bay leaves. Bring to a boil, reduce heat, cover and simmer 30 minutes. Remove the cover and raise heat to a boil. Add the rice, stir, cover and reduce heat to a simmer for 15 minutes, stirring occasionally. (Taste the rice to make sure it's done!) Remove the lid and add the shrimp. Cook for 5 minutes or until the shrimp are cooked through. Remove the bay leaves and serve with a garnish of parsley. Add hot sauce to taste at the table, along with crusty bread.

For My Non-Romantic Valentine

My husband detests Valentine's Day. Every year he touts that it is nothing more than a "Hallmark holiday," manifested merely to sell cards. Hmm... Well, listen up buddy, there is more to the story than manufactured greeting cards. Besides being rooted in the pagan fertility festival of Lupercalia, there are two other legends for the creation of the most romantic day of the year. The first legend begins in third century Rome. Valentine, who was a priest, secretly married young lovers after Emperor Claudius II outlawed marriage for young men because he believed unmarried men made better soldiers. When Valentine's actions were discovered, Claudius ordered that he be put to death.

The second legend is believed that an imprisoned Valentine fell in love with a young girl who visited him during his confinement. Before his death, he wrote her a love letter and signed it "From your Valentine." That's pretty romantic! Either way, Valentine's Day is celebrated in the middle of February to commemorate the anniversary of Valentine's death, approximately 270 A.D. In addition, the oldest known valentine is a poem written by Charles, Duke of Orleans, to his wife while imprisoned in the Tower of London in 1415. It wasn't until the 1840s, that Esther A. Howland (sans Hallmark) began selling the first mass-produced valentines in America.

Well, if that convinces my husband or not, I am still going to make perhaps the most elegant and seductive dessert I know, "Double Chocolate Pate!" This decadent recipe, from the luxurious Greenbrier resort, consists of a velvety chocolate center enrobed in a crisp chocolate couverture. This recipe requires that you freeze the velvety center in a loaf pan for 24 hours before encasing it in the chocolate coating. So, you will need to start at least a day in advance. In addition, have a pot of simmering water on the stove and two heat-proof bowls ready for make-shift double boilers, see Gadgets-No Double Boiler? before beginning. I like to serve it with a raspberry coulis, which is nothing more than a bag of thawed frozen raspberries pureed with some water in a blender, sweetened to taste with sugar, and passed through a strainer to remove excess seeds. And finally, while this dessert may be a little messy to make, it really is simple and definitely exceedingly romantic!

It really is beautiful!

  This is how I like to serve it!

This is how I serve it to my husband! Ha! Ha!

Double Chocolate Pate

Makes one 10x4-inch loaf.

Ingredients:

For the Pate

8 ounces good-quality semi-sweet chocolate, roughly chopped

4 egg yolks

1/2 cup granulated sugar

4 tablespoons cognac (or other liqueur, such as Grand Marnier)

2 cups heavy cream

For the Chocolate Coating

8 ounces good-quality semi-sweet chocolate, roughly chopped

3 tablespoons unsalted butter

1/2 cup heavy cream

Directions:

For the Pate

Cut a piece of plastic wrap 15 inches long and 10 inches wide (or the length of the loaf pan). Line the pan with the plastic, keeping it as smooth as possible, so the 2 long sides and the bottom are covered by the 2 short sides stay bare (greasing the inside of the pan will help stick the plastic in place). Put the chopped chocolate in a double boiler and melt over low heat. Cool slightly.

In another double boiler, combine the egg yolks, sugar and cognac and whisk constantly over simmering but not boiling water (the bottom of the bowl should never be too hot to touch) until the mixture is very thick and fluffy and has tripled in volume, about 5 minutes.

Remove from the heat and fold in the melted chocolate. (The mixture may appear stiff at this stage.)

Whip the cream in a large bowl until it forms soft peaks. Stir a small amount of the whipped cream into the chocolate mixture; repeat until the mixture is fairly loose and the chocolate is well-blended with the cream, then fold in the remaining whipped cream.

Pour the mousse into the prepared loaf pan, rapping the pan lightly on the work surface to eliminate any air bubbles. Fold the plastic wrap securely over the top of the pan and freeze the pate for at least 24 hours.

The next day, make the chocolate coating; melt the chocolate and butter together in a double boiler, then stir in the cream.

Cut a piece of heavy cardboard so it fits exactly into the top of the loaf pan. (I use a piece of foil to make a pattern!)

Cover the cardboard with plastic wrap or aluminum foil. (To help remove loaf from pan, place in a pan with hot water and refreeze before continuing.) Remove the plastic from the top of the loaf and invert the pate onto the cardboard and remove the remaining plastic wrap and pan. Place the pate on a rack with a tray or plate (or bowl) underneath to catch the excess chocolate. Pour the chocolate coating evenly over the pate, spreading with a spatula if necessary to coat the top surface and sides, and reserving the excess.

Return the pate on the cardboard to the freezer to set.

When the coating is firm, flip the pate so the uncoated side is up. Remove the cardboard.

Reheat the remaining chocolate coating and pour it onto the uncoated surface, smoothing with a spatula.

Return the pate to the freezer until ready to serve. To serve, slice the frozen pate with a thin-bladed knife into 1/2-inch slices (to make slicing easier run the knife under hot water, wipe dry, then slice.) (I find that by setting the pate out 5-10 minutes before slicing helps to prevent the coating from cracking.) Arrange each slice on a dessert place and let rest 4-5 minutes to soften slightly before serving.

Recipe from The Greenbrier Cookbook: Favorite Recipes From America's Resort.

Happy Valentine's Day!

Love on the Rocks?

When I was in college, getting my degree in Geology, I was required to complete a "field training" course. I signed up for a class with Texas Tech, in which you were expected to map parts of the Colorado Rockies. After arriving a day late, I found myself (backpack and rock hammer in tow) ascending the side of a steep mountain, when I first heard his voice. He offered me a hand, (Thank God!), and then I looked up to see my one true love, standing there in a tie-dye Ben&Jerry's "Cherry Garcia" t-shirt, mirrored Serengeti sunglasses, and a Redskins hat! What a get-up! Six weeks later, we were engaged, and the rest is history.

So, for my handsome man, I'm making "Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter." This dish tastes so fantastic and is so beautiful! It's perfect for a romantic Valentine's dinner! In fact, it's so perfect, you just may fall in love!

Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter

Serves 4-6, (Can be made ahead!)

Ingredients:

For the ravioli
2 tablespoons olive oil
3 large shallots, minced
3 ounces arugula, chopped (about 3 1/2 cups)
6 ounces soft fresh goat cheese (such as Montrachet), crumbled
1/2 cup (about 1 1/2 ounces) freshly grated Parmesan cheese
Nonstick vegetable oil spray
Approximately 30-40 wonton wrappers (from one 12-ounce package)
2 large egg whites, whisked just until foamy

For the tomato-pancetta butter
6 ounces thinly sliced pancetta or bacon, coarsely chopped
1/4 cup (1/2 stick) butter
6 large plum tomatoes, quartered, seeds and membranes discarded, tomatoes diced small
1 teaspoon chopped fresh thyme

For serving
5 tablespoons butter, melted
12 fresh basil leaves
Fresh thyme

Directions:

For the ravioli
Heat the oil in a heavy skillet over medium heat. Add shallots, saute for 10 minutes. Add arugula, toss until wilted but still bright green, about 3 minutes. Transfer the arugula mixture to a large bowl and cool. Mix in the goat cheese and Parmesan cheese. Season the filling with salt and pepper.

Line 2 baking sheets with heavy-duty foil, spray with nonstick spray. (I use 1 baking sheet lined with parchment paper and no nonstick spray. When the first layer is done, I place a sheet of plastic wrap over and stack the second layer on top. That way you can store in the fridge easier.) Place 4 wonton wrappers on work surface, cover remaining wrappers with plastic to prevent drying. Lightly brush entire surface of each wrapper with egg white. Spoon 1 generous teaspoon (I put 1 tablespoon) filling into the center of each wrapper. Fold wrappers diagonally in half, forming triangles. Press edges firmly to seal, avoiding any air bubbles inside the ravioli.

Arrange ravioli on prepared sheets. Repeat with the remaining wrappers until the filling is gone. (Can be made ahead. Cover with plastic and chill up to 1 day.)

For the tomato-pancetta butter

Cook chopped pancetta in large skillet over medium-high heat until crisp and brown. Using a slotted spoon, transfer pancetta to paper towel to drain and set aside. Pour off all but 1 tablespoon drippings from skillet. Add butter to drippings in skillet, melt over medium-high heat. Add tomatoes and thyme, saute until tomatoes are tender, about 5 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)

To serve

Place melted butter in large bowl. Cook half of the ravioli in a large pot of salted boiling water until just tender, about 4 minutes. Using a hand-held strainer, transfer ravioli to a colander to drain, then place in the bowl with the melted butter, toss gently to coat. Cover to keep warm. Cook the remaining ravioli in the same pot of boiling water. Drain as before and transfer to the buttered ravioli. Toss gently to coat. Divide the ravioli among serving bowls. Rewarm the tomato butter over medium heat, add the reserved pancetta and basil, saute 1 minute. Spoon sauce over ravioli. Garnish with thyme and serve! (Don't forget some wine!)

This is an old recipe, adapted from Bon Appetit.