making a comeback.

Why, hello there, world.  How have you been?  I've been busy.  And my poor stove and spoon and apron and belly have seen very little of the home cooking I love so much.  But, alas, you normally end up right where you started, n'est-ce pas?  So, last night I fired up the kitchen on a cold dreary rainy wintery night and made some dinner.

Menu:

Porcini and Asparagus Risotto (#186)

Mixed greens with oregano vinaigrette (#187)

All the way from Italy.

Well, friends, I am a bit rusty by the stove.  It was so relaxing and wonderful to stand and just add stock, stir risotto, add stock, stir risotto, taste, season, add, stir, taste.  I can't tell you how I've missed that.  Planning a meal and grocery shopping and cooking and taking pictures.  All of it.  But, I'm out of practice.  After a lovely night in NJ for a family Christmas party, I decided to pull off the shelf a very special risotto mix I bought in Italy on the Isle of Capri quite a bit ago.  I've been saving it for a special occasion, and although nothing was particularly unique about last night, my return to my wooden spoon seemed apropos for celebration.  

Trusty spoon and big blue pot.

I made a simple stock with some dried porcini mushrooms in boiling water.  In a big blue pot I sauteed some shallots and minced garlic in olive oil, then added the risotto mix.  I made the risotto with the stock, adding a half a cup at a time and stirring.  About half way through, I added a 1/4 cup grated parmesan cheese.  Just before it was ready to be taken off the stove, I turned it way down and put in the sliced asparagus.  Next to a salad it was yummy.  And, more importantly, next to my partner and my Christmas tree, it was the perfect Sunday night.  

Looks pretty perfect to me.

I am happy to report...113 to go...

p.s.  i believe it has become quite clear that unless i cook from now until midnight on december 31, i will need more time for my goal of 300 recipes.  that being said, cook and blog i will, right into 2011.  thanks for being patient and staying with me while i do this.  i always welcome taste-testers.  come one, come all.  just not all at once.

you're missed.

hello everyone.  you're missed by me these days.  here is what is going on: lots of reading, tons of writing, studying, mean reds, working, reading, writing, etc.  when i saw no cooking, i mean it.  :-(


there is an entry to come about halloween and the most wonderful visitor who came.  i promise it is coming.  

Here fishy, fishy.

flotsam from the sea

This past weekend I was able to steal away for a bit of a mini vacation to visit my parents in Florida. Since the onset of the empty nest phase, my parents have become increasingly more mobile and spend a good amount of time in Florida. With my dad's birthday last week and being between assignments in school, I took a long weekend for some good ol' time with Momma and Daddy. A girl needs it once in awhile, you know?  

After a couple of days of hanging out on the beach, fishing and finding the most beautiful shells ever, I planned a good birthday dinner for my Daddy. If I ever thought my parents' kitchen in Jersey was a treat to cook in, apparently I'd forgotten how amazing their kitchen is in FL.  Looking out over the sunset behind palm trees in the backyard, it was tempting to resolve to quit school and become their full time chef.  No, I am not exaggerating; yes, it is simply beautiful.

We spent Sunday fishing "on the wreck" ten miles offshore. As an aside, Schaeffer thought this was awesomely exciting and wanted a full report not on the fish we caught, but on the pirates that attempted to catch us!  Needless to say I'm happy to share that our trip was pirate-free, but not fish-free!  In fact, we caught dinner!  Two beautiful red snapper were added to menu.

Menu:
Hog snapper and Red snapper filets (#181 & 182) with Olive, Pine Nut and Shallot Relish (#183)
Caprese Salad with Arugula, Spinach and Parsley Pesto (#184)
Steamed Haricots VertsBirthday Berry Crumble (#185) with whipped cream

two fish, one way.

I got the fish at this awesome little fish market in town, Paradise Seafood. Not only do you always find the best selection of fish, - this time hog snapper filets, but they give the best cooking suggestions!  Scott told me to lightly season the filets with sea salt and pepper and then dust both sides with a bit of flour. In a skillet I used about a tablespoon of grape seed oil, at his suggestion due to the high smoking point, and sauteed the filets for about four minutes each side.  Delicious. And fool proof.

need to work on my 'drizzle'

My dear not-so-old Daddy is some fisherman, I should say. I've grown up with him knowing every fish that is pulled up to the boat on a fishing rod. At first glance he tell you what you caught and just about how many inches it is, which he then quickly follows up with the rule about whether or not it's a "keeper". Yesterday he was all boy scout style prepared with seven rods on the boat, plenty of bait and chum and two of his favorite skippers, my Momma and myself.  Our two red snappers, 15" and 16", luckily got the stamp of "keeper" approval from our Captain.

fishies, momma and me

The entire weekend was wonderful, and not getting too much time these days just the three of us, it did us all good to be together and relax a bit. We even sang a slightly belated Happy Birthday to my Daddy while watching the Phillies game. All in all, it was pretty perfect. 

Thanks, M & D. Miss you already.

Rainy Mondays.

It is a sad day when the computer doctor, aka mac genius, tells you there is no saving your hard drive.  Yet, at the same time, it offers you an important choice.  I could (a) be frustrated and whiny and stomp my feet a little, or (b) realize it is only a computer that was mostly backed-up and be happy it is covered by warranty. Thankfully mature Kimmi stopped by for a visit, and I went with the latter choice. It does mean, sadly, that I have lost pictures for the last few recipes. So, re-cooking and re-photoing I will do. I ended the evening with some pizza, beers, salad and some girls for a late post-class cooking session.  


Menu:
Cheesy Veggie Pizza (#180)
Mixed greens with vinaigrette

Wow, you are cute.

I picked up this adorable little box-o-tomatoes at the market around the corner and hoped it would be just the tomato-y goodness needed for the pizza.  Beth brought the fresh pizza dough you buy at Whole Foods, which I love.  It makes super delicious pizza attainable on any random night.  And anything that can guarantee that is a good guy in my book.  

strain those tomatoes

Pile of toppings

 Another essential for perfect pizza is a super hot oven.  I mean inferno hot.  Set it to 475 degrees, even 500 if you are comfortable with that, and let it completely heat before putting the pizza in there.  Mix some chopped garlic with the ricotta cheese to add a bit more flavor, slice onion super thinly, slice peppers and top-top-top-top-top away.  Put the whole thing in that hot oven for about 10 minutes until the crust is nice and crispy.  And voila!

yum yum yum

For the cheese, I just added dollops of ricotta here and there and then put a thin coating on shredded mozzarella over the veggies.  Next to a salad on this chilly Monday night, it wasn't far from perfect.  Oh, and the Bud Light didn't hurt either.

120 to go...

It's not you, it's me.

Last night, while out to dinner with some friends, someone spontaneously said to me, "Kim, why do you hate your blog?"  Caught by surprise, I immediately denied it. But, truth is, I've needed a hiatus, I guess.  I promise it is not you, it is me. Totally and completely. That being said, I'm going to cook on and blog on. And, in order to get back in the saddle in the best way possible, I need to share with you the most perfect date that I recently had, right in my own house.  

Friends, I interrupt my normal programming to share that, Schaeffer can cook.  On the real.

Menu:

Homemade Spaghetti with homemade gravy and homemade meatballs (#-I-did-absolutely-nothing-but-watch-with-extreme-pleasure)

This, my friends, was a first for me.  Serial monogamist I may be, but no one, I repeat no one, I have been in a relationship with, has cooked me dinner.  Not to mention it was Schaeffer's idea!  Lucky gal, this one.  

I had strict instructions:  sit at the counter and do a crossword.  Or work.  But don't cross over to the kitchen side of the counter unless I'm asked to do so.  The view of him strategizing how to break up tomatoes with his hands without actually using his hands was the best.

Fake left.

Fake right.

Then again, I think the meatball-making was pretty priceless, too.

"ew. ew. ew. how do you do this?" --sd.

I sat and drank a glass of red wine, highlighted, read my homework and couldn't stop looking up out of the corner of my eye to catch a glimpse of it all.  And also to see what other 'tool' he'd put in his 'tool belt' (aka waist of the apron or neck of his polo). 

Libby (roomie) joined in the fun.

pasta perfection.

It was the kind of night you realize, without even realizing it, that everything is pretty good.  And, really, is there any better feeling than that?  I think not.  Love you, partner.  And thank you.

'nuff said.

Marmalade, chipotle & pork...oh my!

Recently I have been trying to have different people over for supper that I have been meaning and wanting to come on over.  This time it was some of Schaeffer's friends, namely, James, Nadia & Big Paul.  For this group, I wanted a hearty meal that had a tinge of a kick, but still in the meat and potatoes category.  Whenever I am looking for something like this, a bunch of people eating a nice comforting meal, I find myself turning to a pork tenderloin.  They are simple to season and feed a group easily.  


Menu:
Pork tenderloin with Chipotle-Marmalade Sauce (#178)
Roasted Potatoes with Herbs (#179)
Steamed Asparagus
Simple Salad with Vinaigrette
Avocado & Dill Chilled Soup (made by Beth)


James & Nadia are the kind of people that greet you with hugs every time you see them.  I  love that.  They are warm and welcoming in the best of ways.  We have spent time out at restaurants together, and it was especially nice to have them for supper right at home.  

James & Nadia at the 'kitchen table'.

I often shy away from foods that require the use of some type of jam or fruit preserves.  This recipe changed all of that.  It brought together sweet and spicy in a really nice way.  It wasn't overwhelming and had hints of both in each bite.  

love this jar.

Potatoes are just the best.  Toss 'em in herbs, olive oil, salt & pepper and put them in a super hot oven, and voila!  Perfection every time.  I liked this little variety of baby Yukons.  Plus they are just cute.

Schaeffer & Big Paul

Big Paul is the type of guy who makes you feel like the meal he is eating is the best he's had.  I mean how can you not love that?  It is always a treat to have him around for supper.


Only question is, when y'all coming back?


121 to go...

My favorite thing.

Although I am hesitant to say, I think I have cooked my favorite dish thus far.  Prior to finding the squash blossoms at the Dupont Fresh Farm Market, I really struggled when the common question was thrown my way regarding what my favorite dish has been since I started this blog.  I've eaten stuffed squash blossoms on a couple of occasions, and have been really wanting to make some at home.  Molly is back from Ecuador, and so she brought over Caroline the Dog, and we ate a plate full of veggies next to the stuffed squash blossoms.

farmer's market finds

Menu:
Ricotta Stuffed Squash Blossoms (#177)
Heirloom Cherry Tomato, Mozzarella & Basil Salad
Green beans


I omitted the feta for a simple reason: ricotta is perfect.  There is no way to improve upon it.  And definitely not with feta.

ready to be pan fried

It is so wonderful to have Molly back from Ecuador.  Hearing about all of her adventures was great.  I have missed cracking up with her over food and a bottle of wine.  We certainly made up for lost time.  And it certainly reminded me of my own adventure to Spain last summer.  I think a good long peruse through my pictures and memories are in order in the near future.  Thank heaven we can relive it all, or at least a good bit, right in our minds.  

So happy you are back, Molly.  You have certainly been missed. 

123 to go...


p.s. as an aside, i should've served this with a light tomato sauce for dipping.  instead we used balsamic vinegar.  if i find squash blossoms in the next weeks, i plan to bring this back to the drawing board with the perfect dipping sauce.  hope you won't mind my revisions.  

Old friends, new places.

For the first in the history of our long friendship, Kevin made it to my apartment in DC.  Back from the Peace Corps, he came down to visit with his girlfriend, ahem...fiance, for a mid-week supper.  Yes, indeed Kevin is gettin' hitched.  Normally I'd say the gal better understand just how lucky she is, but, I must say, both parties are quite blessed.  Maggie is a special person.

a success in my book.

maggie & schaeffer

Menu:
Lemon-Pepper Chicken Breasts (#174) with Thyme Gremolata (#175)
Caramelized Fennel (#176)
Green beans
Peach cobbler

We've already been through my love of fennel, but I haven't done much with it this summer.  Beth took a bite of the 
dish and said, "This is beckoning fall."  A better description is not possible for this supper.  The savory fennel next to the lemony chicken certainly brought on thoughts of cooler weather, crisper leaves and warmer clothes.  

Having spent some time cooking supper in Albania in Kevin's communist-era kitchen, and meeting Maggie over there, it was really special to have them both spend some time in DC.  The night was perfect for after-dinner drinks out on U St.  


The only downside is that I think I am alone in the beckoning of fall, - the weather hardly seems to be in agreement.

cheers!

124 to go...

Can she cook?

This is the question I've often imagined a man's mother asking about me.  Or about any of us, really.  So you met a girl?  She's a nice girl?  She's from a nice family?  Can she cook?  Yes, something like that.  A sort of make-shift version of My Big Fat Greek Wedding happening in the homes of a man when they tell their mothers that they have met a woman.  There is no shame in it, really; we all have questions, excitements, raised eyebrows, skepticisms, etc, when we hear of a family member meeting a potential mate.  One of my dearest, although anonymous for these purposes, friends has a new man in her life.  So, naturally, they came over for dinner.  And, as I got ready for, cooked and hosted, I found myself trying to impress him.  As if my friend has brought this man to my house for a home-cooked meal in order to answer his mother should she ever ask "Can she cook?"


Menu:
Chicken Provencal (#172)
String beans with sauteed radishes (#173)

yum.

Much effort went into a simple menu, - not too showy and difficult, and yet, chicken breast always seems to go over the line in my kitchen between perfect and too dry.  This time, my dear friends, for I think the first time, it worked.  It was cooked through and as moist as could be.  But that isn't even the best part.


Cooked radishes are a revelation.  Yes, they are.  And the easiest thing to make ever.  Follow these steps and discover your newest favoritest vegetable:
1.  Buy, wash and slice ends off radishes.
2.  Cut into quarters.
3.  Blanche in boiling water until the red skin turns pink.
4.  Saute in a tablespoon of olive oil until soft and the slightest browned edges.
5.  Enjoy.


I think the evening went well for impressing the new man.  Then again, he impressed me too.  Obviously he must be someone extra special to get to hang out with she-who-shall-not-be-named.  


127 to go...

Booking and cooking.

I absolutely love this time of year.  Every store has stacks of clean notebooks and packs of 50 pencils.  School is right around the corner.  Life without the academic calendar is very foreign to me.  I haven't lived without this special anticipation and excitement during the last weeks of August since, well...I was three.  In the pre-pre-school days.  Clearly I am in the right field.  That is the student-turned-teacher-turned-student field.  Classes start Monday, and there is already lots of reading to do and notes to go over.  I've assembled binders and sharpened pencils. I am ready.  Thus, these days, I am doing a lot of booking and cooking.  And, looks like this will be plan for awhile.  

purple and white eggplant slices

tomato menagerie

Menu:
Mixed Eggplant and Tomato Tart (#169) with Chickpea Crust (#170)
Summer Sangria (#171)


A colleague of mine came bearing gifts one morning of big beautiful eggplants and a pile of grape tomatoes from her garden.  Isn't that the sweetest?  Immediately I got to thinking how I could use these in the kitchen.  Knowing Schaeffer, Amalie & Beth were coming over for some pre-Friday night dancing supper, I thought a tart was in order.  I've been trying to lighten things up in my kitchen these days.  Now, don't misinterpret me, that's not to day I'm bidding farewell to butter completely. Just trying to keep things on the somewhat healthier side here and there.  
This causes problems when making a tart crust.  Usually I would mix flour and butter and a dash of salt in the food processor until it tasted like the heavenly mixture that it is.  

Reading the Cake Batter & Bowl blog, I saw Kerstin's idea for using a can of chickpeas in tart dough in lieu of butter.  Initially this seemed incredibly sacrilegious to me.  But, I gave in and tried it.  (Minus the protein powder.  That just is sacrilegious.)  I pulled some oregano and thyme from my garden, added flour, the can of chickpeas and some olive oil.  It pulsed into a dough well, with some added flour.  

The herbs were a great addition to the crust, although I'm not sold on the chickpea substitution.  However, in all fairness, I knew that from the outset.  I layered the crust with eggplant that had been roasted at 350 degrees for 20 minutes, sliced tomatoes and about a cup of shredded mozzarella and parmesan.  Bake the tart at 375 degrees until the contents bubbles a bit.  

sangria mixture

cooked sangria mixture

I don't do a lot of fancy things with drinks.  I open beer can tabs on Bud Light or PBR.  I uncork wine bottles.  Sometimes I add St. Germaine liquor and club soda and a lime.  But that is it.  When I saw Rachel's sangria on her blog Heart of Light, I wanted to try it right then.  There is something really special about having to 'cook' ingredients for a drink.  Does that make sense?  Maybe not.  But it was delicious.  

empty tart plate...good sign

what shall we do without fresh local flowers come winter?

Ok, back to the booking.  


129 to go...


p.s.  kristen, thanks for the eggplants!