Green and White Bean Gratin

This green and white bean bake was a perfect vegetarian main course for a cold winter night. We paired it with a salad, some bread, and a movie. Exactly what you want to eat when it's cold and rainy outside, and you're snuggled up under a blanket. The pureed beans made the gratin seem so smooth and creamy, and even with cutting back on the cheese it was nice and cheesy. I liked that the cheese was balanced out with a lack of cream, to keep the dish from being too rich.

This makes a great vegetarian main dish, and would also be great served with roast chicken or pork tenderloin. The lunch leftovers were terrific as well. I'd also like to experiment with using broccoli or sauteed kale for the vegetable portion of the gratin.

Green and White Bean Gratin

From Moosewood Restaurant Farm Fresh Meals

2 cups fresh green beans, cut into 2 inch lengths and blanched (or frozen green beans-- don't bother defrosting)
2 cans white beans
4 garlic cloves, minced
1 1/2 teaspoons of dried thyme, finely chopped rosemary or sage
Pinch of salt and black pepper
1 cup grated Gruyere or cheddar cheese
1 cup bread crumbs
1 cup Parmesan cheese
2 tablespoons butter, melted


Preheat the oven to 375 degrees. Butter a 9 inch square baking dish, and spread the green beans in the bottom of the dish.


In a food processor, combine one can of white beans (undrained) with the garlic, herb(s), salt and pepper until smooth. Pour over the green beans in the baking dish, and sprinkle with the Gruyere or cheddar cheese. Drain and rinse the second can of white beans, and spread the whole beans on top.


In a small bowl, mix the bread crumbs, Parmesan and melted butter. Sprinkle lightly over the top of the gratin. Bake, covered, for 25 minutes. Uncover and bake about 10 minutes more, until golden brown and bubbling.

Tomato & Corn Pie

I'm still here... barely! I'm back to a 40 hour work week, and while that really isn't too big a deal (everyone else does it!), I find it's taking me some time to adjust. And right when I get used to my current job, I'll be switching jobs again! But it's a good switch, because starting in October I'll be teaching high school math. That's what I spent the last crazy year working towards, and the long term sub job I'll be doing is a great first step towards getting back into my own classroom. I can't wait to get started, although that means my blog posts will probably continue to be sporatic for a while longer. I'm still cooking, because eating is a necessary part of the day and I can't just force myself to eat pre-made junk. But finding time to cook creating new things, and then finding time to blog about them is a little more that I can handle most days. Weekends are an exception, though, which is why I had the time to make this lovely corn and tomato tart last night.


I'm lucky to be part of a wonderful book club, full of interesting, intelligent 20-something women here in Chicago. We meet once a month to catch up, using a book as the excuse to get together, and I really look forward to those meetings. Now that I'm not working evenings any more, I'm going to be a much more regular participant in these gatherings. Last night we got together for purely social reasons, inviting significant others and friends to join in an end of summer cookout. It was a wonderful night of catching up with friends and enjoying the cooler weather of September... I would be happy to live in this type of weather for most of the year!

When I was choosing a dish to share at the cookout, I first thought of a couple of my usual standbys. My potato salad always gets rave reviews, and this broccoli salad was a major hit last time I made it. But I had the whole day to prepare a dish, and I have piles of cookbooks and cooking magazines thave have been sorely neglected recently. I remembered this Tomato & Corn Pie from a recent issue of Eating Well magazine, and thought this was the perfect chance to test it out. The olive oil crust was simple to make, and I was able to use fresh corn and tomatoes given the time of year. This dish was an absolute hit at the party, for the meat eaters and the vegetarians in the crowd. It was a perfect showcase for this end of summer produce, and was so pretty to look at, too!

Tomato & Corn Pie

from Eating Well magazine, July/August 2010

CRUST

3/4 cup whole-wheat pastry flour (see Note)

3/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/3 cup extra-virgin olive oil

5 tablespoons cold water

FILLING

3 large eggs

1 cup low-fat milk

1/2 cup shredded sharp Cheddar cheese, divided

2 medium tomatoes, sliced

1 cup fresh corn kernels (about 1 large ear; see Tip) or frozen

1 tablespoon chopped fresh thyme or 1 teaspoon dried

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground pepper

PREPARATION

To prepare crust: Combine whole-wheat flour, all-purpose flour, 1/2 teaspoon each salt and pepper in a large bowl. Make a well in the center, add oil and water and gradually stir them in to form a soft dough. Wrap the dough in plastic and chill in the refrigerator for 15 minutes.

Preheat oven to 400°F.

Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides. Trim any overhanging crust. Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dry beans. Bake for 20 minutes. Remove the foil or paper and weights. Let cool on a wire rack for at least 10 minutes or up to 1 hour.

To prepare filling: Whisk eggs and milk in a medium bowl. Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese. Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining 1/4 cup cheese. Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt. Pour the egg mixture over the top.

Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.

TIPS & NOTES

Ingredient note: Look for whole-wheat pastry flour in large supermarkets and natural-foods stores. Store it in the freezer.

To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.

Tuna Potato Salad with Green Beans

When I'm pressed to choose a favorite food, potatoes are always towards the top of my list. I love them as a part of every meal, from crispy hash browns to creamy mashed potatoes. Potatoes are great on their own, and also work very well as part of a dish. I love potato salad, and I think this recipe finally gives me an excuse to purely eat potato salad for dinner!

I must also point out that the dressing for this salad is amazing. It is a classic French dressing with shallots, white wine vinegar, and grainy mustard. We had a little extra left over, and I used it to dress a salad we made later in the week. It was a perfect complement for this salad, comprised of butter leaf lettuce, colorful tomatoes, wax beans, and feta cheese.

But, back to the point, this potato and tuna salad is amazing. It's a complete meal on it's own, and would also be beautiful as part of a larger spread. It is fresh and bursting with flavor, especially when you use the farm-fresh produce that is so abundant this time of year! My salad included farmer's market potatoes and tomatoes, and basil from my own back porch. Make sure to buy chunk light tuna, especially if you can find it packed in olive oil instead of water. It gives it the European flair that this salad deserves. Sit on your porch with a little chilled french wine, and you'll almost be able to taste the French countryside!

Warm Tuna and Potato Salad

from My French Kitchen by Joanne Harris and Fran Warde

For the Dressing:

2 shallots, finely diced

3 Tbsp white wine vinegar

2 Tbsp grainy mustard

sea salt, to taste

freshly ground black pepper

1/2 cup + 2 Tbsp extra virgin olive oil

For the Salad:

1 lb small red or white skinned potatoes

6 oz hericots verts (or thin green beans)

olive oil, for the pan

8 oz cherry tomatoes

6 oz tuna, in olive oil, drained

4 salt packed anchovies, filleted and cut lengthwise into thin strips

1 large bunch of basil

For the dressing, put the shallots, vinegar, mustard, salt, and pepper into a jar and shake, or combine with a whisk in a medium bowl. Then, add oil and shake again, or slowly whisk the oil into the bowl.

Gently cook the potatoes in their skins, in a saucepan of lightly salted, simmering water for 20 minutes. Drain potatoes, cut them in half, and place in a salad bowl. Pour the dressing over, and toss to coat the warm potatoes.

Plunge the green beans lightly into salted boiling water and cook for two minutes. Drain well and add the warm beans to the potatoes. Meanwhile, heat the oven to 400 degrees. Lightly brush a baking sheet with olive oil, toss the cherry tomatoes in oil, and roast for 10 minutes. Add the hot tomatoes to the potatoes and green beans.

Flake and add the tuna, along with the anchovy strips, and gently mix. Tear up the basil, scatter over the salad, and serve at once.

Black Bean and Corn Salsa

We are in the midst of summer party season, with holidays and weekend cookouts abounding. I decided to mark the beginning of my 27th year of life by having a party this year, and of course even a late-night, beer drinking party can't be done without tasty party snacks! I promised myself I would keep it simple, with bags of tortilla and pita chips. I made a regular hummus and a lemon basil version, using fresh herbs from my little "garden" out back. These two dips were a hit, served with the pita chips and fresh veggies. I knew I wanted salsa, and this vegetable filled version is quick and so much more flavorful than a jar of processed salsa from the grocery store.

I have been making this salsa since I set out on my own, and my mom made it for years before that. It's from the Colorado Collage cookbook, a great collection put out by the Junior League of Denver. I took it up a notch this time by grilling fresh corn, but it's also great with a simple bag of the frozen variety. You just toss together the fresh ingredients, let the flavors marry, then toss in fresh tomatoes right before serving. It's especially good later in the summer, when you can get local, in season corn and tomatoes. The salsa is amazing as a part of a Mexican spread, but is also great as part of any American cookout menu. It is rare to see a warm weather party at my house where this salsa doesn't make an appearance. Enjoy!



Black Bean and Corn Salsa
from Colorado Collage Cookbook

15 oz can black beans, drained and rinsed

16 oz corn, fresh or frozen and defrosted

1/2 cup chopped fresh cilantro

1/4 cup thinly sliced green onions

1/4 cup chopped red onion

1/3 cup fresh lime juice

3 Tbsp vegetable oil

1 Tbsp cumin

salt and pepper, to taste

1/3 cup seeded and chopped tomatoes

Combine all ingredients except the tomatoes. Cover and chill at least 2 hours, or overnight.

Just before serving, chop the tomatoes and fold into the corn and bean mixture. Adjust seasoning as needed, and serve with tortilla chips.

Tuna Pasta Salad

About three years ago, Joe and I made a big decision and decided to give city living a try by moving to Chicago. We liked Kansas City, but felt drawn towards a bigger city, full of people and excitement. It was quite a leap of faith, and thankfully it has worked out better than we ever expected. I always thought I was a city person-- when I was little I used to talk about owning an all black and white apartment in New York City! Now, I have to laugh at what a city slicker I've become. I love tall buildings and busy sidewalks (well, except busy, slow sidewalks on Michigan Ave where everyone walks so slow I want to scream!), and I usually want to just visit other cities when I leave this one. Some people love the open sky in the countryside at night, but it just makes me jumpy because it gets so dark out there!

I wasn't always such a fan of the cement jungle, though, because growing up in Colorado meant there were lots of outdoor adventures with our family. I went to summer camp a couple times, had a season pass to snowboard at Breckeridge and Keystone, and used to really enjoy hiking on the weekends. My mom, ever the gourmet, made sure we were fed well even when exploring the parks and hiking trails. This salad was a staple of many of our hikes, and I always get nostalgic when I make it. I love dill and don't cook with it often enough, and I think it's that herb that makes this dish taste like summer. And besides cooking the pasta, this meal avoids the oven and stove. Being a one dish combination of protein, carbs, and veggies makes it a simple dinner, and I always make extra to take to work for lunch. Doesn't this beat a peanut butter and jelly sandwich for your next hike or day at the beach?

Tuna Pasta Salad

from my mom... and maybe a cookbook from her collection?

4 cups cooked small pasta shells

1 1/2 cups tuna (cooked shrimp are also great for this!)

1/2 cup peas

1/2/ cup green onions

1/4 cup parsley

Combine above ingredients in large bowl.

Make dressing:

1/2/cup plain yogurt

1/2/ cup mayonnaise

2Tbsp chopped fresh dill

2 Tbsp lemon juice

2 tsp lemon zest

salt and pepper

Toss pasta mixture with dressing. Chill and enjoy!

Summertime Chilled Asparagus Soup

On Sunday I had to work until 6:30, so Joe volunteered to make us dinner. He wanted to use some of the beautiful produce we'd purchased at the Green City Market on Saturday, and decided to try out this asparagus soup from Jamie at Home. The soup came together really easily, and since it was chilled it was perfect to make in advance. It tasted so light and fresh, which was wonderful on a humid evening. It's so nice that Joe and I both love to cook and appreciate good food, because it makes a simple night at home into such an enjoyable experience! And, I have to brag a little... Joe even poached the eggs for on top of the soup! I've actually never poached an egg before, so I was really impressed!

The chef! In addition to a wonderful dinner, he bought me roses, and a grower of Daisy Cutter Ale from Half Acre brewery. I'm too lucky!

The soup was really a beautiful bright green color, but I was too excited to take time for better pictures! It looked so pretty, and tasted even better!

The soup was served with rosemary and garlic grilled chicken thighs, and grilled vegetables. A beautiful summer meal!

Creamy Asparagus Soup with a Poached Egg on Toast

from Jamie at Home, by Jamie Oliver

• 1 lb asparagus, woody ends removed

• olive oil

• 1 medium white onions, peeled and chopped

• 1 stick of celery, trimmed and copped

• 1 leek, trimmed and chopped

• 1 quart good-quality chicken or vegetable stock, preferably organic

• sea salt and freshly ground black pepper

• 5 small very fresh free-range or organic eggs

• 4 slices of ciabatta bread

• a knob of butter

• extra virgin olive oil

Chop the tips off your asparagus and put these to one side for later. Roughly chop the asparagus stalks. Get a large, deep pan on the heat and add a good lug of olive oil. Gently fry the onions, celery and leeks for around 10 minutes, until soft and sweet, without colouring. Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on. Remove from the heat and blitz with a hand-held blender or in a liquidizer. Season the soup bit by bit (this is important) with salt and pepper until just right. Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for a few more minutes until the tips have softened.

Just before I’m ready to serve the soup, I get a wide casserole-type pan on the heat with 8 to 10 cm of boiling water. Using really fresh eggs, I very quickly crack all 10 into the water. Don’t worry about poaching so many at the same time. They don’t have to look perfect. A couple of minutes and they’ll be done, as you want them to be a bit runny. Toast your ciabatta slices. Using a slotted spoon, remove all the poached eggs to a plate and add a knob of butter to them. To serve, divide the soup between eight warmed bowls and place a piece of toast into each. Put a poached egg on top, cut into it to make it runny, season and drizzle with extra virgin olive oil.

Turn off the Oven! Cool Summer Tomato & White Bean Salad

I don't know about where you live, but here in Chicago it's been hot! I'm usually kind of crazy, and keep using my oven and stovetop all summer, but this week I decided to actually try to keep our kitchen cool. This white bean and tomato salad was part of an easy weeknight dinner, and I didn't turn on a single burner as I prepared our meal. I served this with grilled veggies that I had put on skewers, and with a chilled avocado soup (which I didn't love). This salad was a gem! I felt like it was a good source of protein, with lots of vitamins from the tomatoes, and enough olive oil to keep it from tasting healthy! I can't wait until local tomatoes show up at farmers markets in our area, because I know fresh tomatoes would take this salad over the top!



The original recipe called for dill, which I think screams summer. But I happened to have a ton of extra rosemary in my fridge, so that's what I used! Rosemary is a natural pairing with the dressing that this salad marinates in, so it blended really well. This was great for lunch, too, and extra frozen (then thawed) or grilled veggies could be mixed in for a complete 1-dish meal.

I couldn't resist these colorful "Mixed Medley" cherry tomatoes from Trader Joe's!

Tomato and White Bean Salad
Modified from Bon Appetit, June 2o10

•2 15-ounce cans cannellini (white kidney beans), rinsed, drained
•2 1/2 cups halved grape tomatoes (about 12 ounces) or cherry tomatoes
•2/3 cup diced red onion
•2 sprigs rosemary, minced
•1/4 cup extra-virgin olive oil
•3 tablespoons fresh lemon juice
•1 tablespoon balsamic vinegar
•2 garlic cloves, pressed

Toss all ingredients in large bowl. Season with salt and pepper. Let marinate at room temperature 1 hour.

DO AHEAD Can be made 1 day ahead. Cover and chill. Bring salad to room temperature before serving.

Graduation Celebration!

I've been traveling for the last 10 days, and head out again this afternoon for a long weekend visit to D.C. Most of the last bit of traveling was in St Louis, where I was able to help my mom adjust to (temporary) life in a wheelchair. She's home now, and doing really well! She'll be stuck in the chair for about 12 weeks total, and then will have to do lots of physical therapy once she can put weight on her hip again. It was wonderful to be able to help my family out for a while, to ease some of the burden on my dad, and to cook them some good food! I stuck to simple classics that were easy to transport to the hospital, such as my favorite couscous salad.

I also got to take the lead on planning my sister Colleen's graduation party. She's worked so hard in high school, and my family was thrilled to come together to celebrate her success! She's the baby in the family, and I'm still having a hard time believing she's headed towards college in the fall. Colleen and I decided to have a classic cook out, with burgers and BBQ chicken, plus all the necessary side dishes. I've blogged all these recipes before, but they're so great for summer that I had to share them again!

The potato salad and baked beans recipes both came from the Food Network website, and they are the best versions of two of my favorite foods! Plenty of bacon, good balance of acid and sweet, and just so satisfying. Next time you're planning to fire up the grill, try one of these recipes. Trust me, you won't go back to your old recipes.

We also made the Brewmaster Burgers from the Brooklyn Brewery website. They were so well received at the beer pairing dinner we went to in April, and I was excited to introduce the recipe to my family. Can life get any better than butter in your burgers? This is a perfect example of eating amazing food in moderation. Most days, I'll reach for a veggie or turkey burger, but this burger deserves a place at any celebratory cookout. Everyone thought Joe and I were crazy as we made the burgers, but the silence as people started eating spoke for itself!

Fire up the Grill!

Last night I grilled our entire dinner, and it made me long for the days of summer that still seem so far away. School is done for me next week, and I feel like the weather should be sunny and warming up, instead of windy and cold enough for a jacket. No matter what the weather is acting like, I'm going to start grilling as though it's warm outside.

This was a simple dinner, all based around the fact I had some Gorgonzola I wanted to use up. I grilled cremini mushrooms (on skewers), zucchini (cut into planks), and a red and yellow bell pepper. I sprinkled the veggies with a little Herbes de Provence, crumbled Gorgonzola, and a splash of balsamic vinegar and olive oil. I also grilled some chicken sausages from Trader Joes, and some slices of rosemary bread that I brushed with olive oil. The flavors were fresh, the colors were beautiful, and the dishes were almost non-existent. This is a dinner I'll repeat in various ways throughout the upcoming warm months. Does it feel like summer (or at least spring) where you are?

A Tribute to my Inspiration (and some special gnocchi!)

You know the saying when it rains, it pours? It may sound cheesy, but it's the only way I can think of to describe my last few weeks. After the whirlwind trip to Colorado for my sister's wedding, I came home to Chicago and settled in for one last week of studying before my certification testing on Saturday. There were a few days of busy calm, and then on Thursday I got a phone call that shook my world up. My mom had been in a serious car accident on her way to the airport, and was being transported to a major hospital in Saint Louis. For a couple horrible hours we didn't know a lot, and Joe and I hopped in the car to go down to see her. It was nothing shy of a miracle, but she came out of it with a broken pelvis and some broken ribs. She's having surgery as I type this, and will hopefully be home before too long. She's going to be off her feet for at least 2-3 months from what the doctors told my dad, which means there is a long road to recovery ahead. We're all so thankful that it is a recovery, though, and everyone is ready to jump in and help however possible.



Now, what does this all have to do with food? Plenty! If you've read many of my previous posts, you've most likely noticed that my mom has had a huge impact on my cooking. She is an amazing cook, and I credit her for inspiring so much of what I do in the kitchen. We love sharing recipes back and forth, and I've been slowly gathering the recipes that define my childhood.

A couple months ago I read about gnocchi alla Romana, or Roman style gnocchi, on The Wednesday Chef blog. Luisa's recipe looked quite tasty, but there was only one recipe I'd use for gnocchi alla Romana-- my mom's recipe! This dish was always a staple when she hosted dinner parties, usually with pork terderloin and some nice veggies. The gnocchi were fluffy and cheesy, and just a little crisp around the edges. Luisa's post reminded me that I hadn't had this style of gnocchi in years, and I immediately emailed my mom to request the recipe.


The recipe sat in my in box for a couple months, mostly because I gave up meat for lent and couldn't picture eating this dish without some sort of meat on the side. Then, it sat in my in box for long enough I kind of forgot it was there. After my mom's accident I was thinking about her all the time, and I realized it was the perfect opportunity to finally make her gnocchi. It was as good as I remembered it, and I soaked up memories of my childhood as the smells and tastes of this dish came back to me.



Gnocchi Alla Romana

from my wonderful mom!

This is a combination of a couple of recipes and some research! Originally my recipe didn’t have an egg in it. But I noticed that most of them do so I experimented and I think this is the best.

2 cups milk (whole milk)
2 cups water
(some recipes use all milk but I think this is just fine. See what you think and let me know)
½ tsp. salt (or a bit more)
6 Tbsp. unsalted butter, divided
1 cup semolina
1 egg
½ cup grated parmesan cheese.

Tear off a long sheet of foil and butter it well. Butter a 9x13 baking pan.

Combine milk, water, salt, and 4 Tbsp butter in saucepan and heat without boiling. When butter is melted, start stirring in the semolina. When all the semolina is in the pot, turn up the heat and bring to a slow boil, stirring. Cook, stirring, until smooth and very thick and stiff. Beat in egg.

Pour mixture out onto foil and smooth to a thickness of about ½ inch. Allow about an hour for it to set and cool.

Cut into 2” squares or rounds and place into butter dish, slightly overlapping. Dot with remaining 2Tbsp butter and sprinkle with ½ to ¾ cup parmesan cheese.

Bake at 350° until golden and bubbly – 50-60 mins.

Quinoa Salad with Broccoli Pesto

This quinoa and broccoli salad screams new year health food. Perfect for the post-holiday detox. It was pretty quick to put together, although it did dirty more pans than I would have liked. Mostly because I am sick and didn't want to do the dishes! I did end up adding extra salt and lemon juice once I mixed it all together, but the couple bites I had seemed pretty tasty. Joe had seconds, if that's any indication. I had ramen noodles, which was not as tasty but felt good with my cold & stomach ache. Hopefully I'll feel better tomorrow, because I have a feeling this would make an excellent lunch!



Double Broccoli Quinoa
from 101cookbooks.com

3 cups cooked quinoa*
5 cups raw broccoli, cut into small florets and stems

3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream

Optional toppings: slivered basil, sliced avocado, crumbled feta or goat cheese

Heat the quinoa and set aside.

Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.

Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.

Serves 4 - 6

*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

And so it begins!

It's hard to believe that another holiday season is already begun! The last year has flown by, and I'm looking forward to a wonderful holiday season this year. It was off to a great start this past week, when Joe and I got to spend Thanksgiving with my family for the first time since 2003. My family moved overseas while I was in college, so I spent the last handful of Thanksgivings either with extended family or with Joe's family. I have yet to have a bad Turkey Day, but nothing compares to spending the day with my parents and siblings.

The master chef prepares the table.

I think Thanksgiving is a lot of foodies favorite holidays, and I can see why. My mom, sister, and I had been discussing menu ideas for weeks, and we ended up cooking quite a feast. My future brother in law is a vegetarian, so his dietary restrictions added a fun challenge to planning our meal. I planned two dishes to contribute-- a savory bread pudding (like stuffing on steroids), and maple glazed Brussels sprouts. The bread pudding was vegetarian and everyone seemed to love it. I couldn't resist making Brussels sprouts with bacon, because I really believe there is no veggie friendly alternative to bacon. They were amazing, and I think these will be a side dish that could fit in with any fall or winter meal. We also had 3 kinds of home brewed beer-- an E.S.B. from Dan, a Pumpkin Ale from Joe, and a Grand Cru from my dad. They are a talented bunch of brewers!

My Savory Bread Pudding is in the top right corner of the picture, and the Brussels sprouts are in the middle on the left.

Our after dinner tradition is a nice long walk around the neighborhood, and this year the weather in St. Louis was perfect. It wasn't warm, but the brisk temperature was the definition of great Thanksgiving weather. We finally invested in a copy of the movie Elf this year, and enjoyed that while eating apple and pumpkin pie. It was a relaxing day, full of fun family bonding, and I couldn't have asked for a better Thanksgiving! I hope everyone else had a great holiday weekend!



These recipes are all from Thanksgiving classes at The Chopping Block.

Sweet Corn and Gouda Bread Pudding with Gravy
Yield: 6-8 servings

1 sourdough loaf, cut into 1 inch pieces (about 8 cups)
3 tablespoons extra virgin olive oil
1 red onion, sliced thin
1 pound Tuscan kale, torn into 1 inch pieces
4 cups frozen corn, defrosted
Salt and pepper to taste
7 eggs
2 1/4 cups half and half
6 tablespoons dry white wine
1 1/2 teaspoons Dijon mustard
1 tablespoon thyme, rough chopped
3/4 pound Gouda cheese, grated
Salt and pepper to taste
Mushroom Gravy (recipe below)

1. Lay the cut up bread out to dry for about 2 hours.
2. Preheat the oven to 350° and butter a large baking dish.
3. Heat a large sauté pan over medium heat and add the olive oil. Sauté the red onion, stirring occasionally, until lightly caramelized. Add the kale and cook until wilted. Fold in the corn and season with salt and pepper to taste.
4. In a large bowl, whisk together the eggs, half and half, white wine, Dijon mustard and thyme.
5. Fold in the bread, kale mixture and cheese. Season with salt and pepper to taste. Allow this mixture to soak for 30 minutes.
6. Pour into the buttered baking dish and bake on a parchment-lined sheet tray until the center is set and the top is golden brown, about 40 minutes.
7. Allow to rest for 10 minutes and then serve with the Mushroom Gravy.

Mushroom Gravy
Yield: 3 cups

1/2 stick butter
1/2 pound mushrooms, thinly sliced
1/4 cup flour
2 1/2 cups vegetable stock
1/4 cup red wine
2 tablespoons soy sauce
1 tablespoon parsley, rough chopped
Salt and pepper to taste

1. Heat a saucepan over medium heat and add the butter. Sauté the mushrooms, stirring occasionally, until lightly caramelized, about 8-10 minutes.
2. Stir in the flour. The mixture will look very pasty. Cook the roux for about 2 minutes.
3. Whisk in the stock, wine and soy sauce. Bring to a boil and reduce the heat to a simmer. Cook, stirring frequently, until thickened, about 10 minutes.
4. Whisk in the parsley and season with salt and pepper to taste.


Glazed Brussels Sprouts
Yield: 4-6 servings

1/4 lb bacon, cut into matchsticks
1 1/2 lbs Brussels sprouts, ends trimmed & cut in half
3 Tbsp walnut mustard
1/4 cup pure maple syrup
1/2 cup chicken stock
salt & pepper to taste

1. Heat a heavy, wide pan over medium-low heat and add the bacon pieces. Cook, stirring occasionally, until just crisp.

2. Toss in the Brussels sprouts, and saute until lightly caramelized.

3. Add the mustard, maple syrup, and chicken stock, and mix well. Cook uncovered, stirring occasionally, until the liquid has reduced to a glaze and the sprouts are just tender, about 5-7 minutes.

Ready for the feast to begin!

Lounging around, recovering from far too much good food.

I wish I remembered what was so upsetting ... either Elf of the black Friday deals!

A perk of my family living in St. Louis is that I get to see awesome friends like Danielle when I go back for the holidays! We had dinner and drinks in Lafayette Square, a really cute area near downtown. Miss you Dani!

Soba + Shrimp + Peanut Sauce = Love

I cook two ways around my house. There are times when I'm cooking to impress... trying something new and exciting, that I hope to blog about, share with friends, or just feel accomplished after making. Daring Bakers/Cooks, exotic dishes, multi-element Sunday dinners, you know that type of menu. But I can't cook like that every night, so there are plenty of nights when my goal is to make a tasty, fresh, low-fuss meal.

This was just a regular every night dinner. I was making some of the leftover frozen potstickers from last month's Daring Cooks, and I wanted an interesting side dish to serve with the potstickers. I was flipping through some old recipes from Cooking Light, and I came across this recipe for Soba and Slaw Salad with Peanut Dressing. I really like trying different slaw recipes, and I knew I had some leftover soba noodles in my pantry, so I decided to give this a try. WOW! It was simple to prepare, and tasted amazing! The peanut sauce was just the right amout of hot and salty, the cabbage had a nice crunch, and the soba noodles really soaked up the sauce. Every ingredient contributed to the final flavor, and it was pretty darn healthy, too. Not to mention I only had to turn on the stove top for a few minutes to cook the noodles, which means this is a good option for dinner on a hot summer night. This would have been a good stand-alone dish, and the red cabbage stayed crunchy long enough for a couple leftover lunches. Keep an eye out for good prices on shrimp, and use that as your excuse to try this delisious weeknight meal.

Soba and Slaw Salad with Peanut Dressing

from Cooking Light, June 2005

Ingredients
6 ounces uncooked soba (buckwheat) noodles, broken in half
6 cups shredded red cabbage
2 cups grated carrot
3/4 cup thinly sliced green onions, divided
1/2 pound coarsely chopped cooked shrimp
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
1 tablespoon canola oil
2 1/2 tablespoons creamy peanut butter
2 teaspoons Thai chile paste with garlic
2 tablespoons chopped dry-roasted peanuts

Preparation

Cook noodles according to package directions, omitting salt and fat. Drain; rinse with cold water.

Combine noodles, shredded cabbage, carrot, 1/2 cup green onions, and shrimp in a large bowl.

Combine soy sauce and next 4 ingredients (through chile paste) in a small bowl; stir with a whisk until blended. Add soy sauce mixture to noodle mixture, tossing gently to coat. Sprinkle with remaining 1/4 cup green onions and peanuts.

Classic Cookout with Palm Leaf Plates

Have you seen the Marx Foods website before? It's an amazing collection of exotic and hard to find meats and gourmet foods. They even have a blog, which I enjoy reading for culinary inspiration! A few weeks ago I saw an offer on their website that I had to respond to-- they were looking for bloggers to test out their eco-friendly palm leaf plates. I said I would love to review them, and a few days later the plates arrived.

Dig in!

I consider myself a pretty green person, and I try to avoid disposable plates, silverware, and napkins whenever possible. Having a smaller city condo helps, because we rarely have more dinner guests than we have plates! We use cloth napkins instead of paper, and I only use paper towels on extra-dirty messes. The palm leaf plates are a dream-- they are made from palm leafs that naturally fall off the trees, and it's a renewable process. The plates are biodegradable, so you can feel totally guilt-free when you pull out a stack for your next get together! I also thought they had a kind of eco-chic look, and I could picture them as part of a stylish outdoor spread. They are more expensive than typical paper plates, but if they fit in your budget I would totally recommend these plates. You can find them at this link: http://www.marxfoods.com/Eco-Friendly-Plates. And check out the whole Marx Foods site while you're at it-- there is a lot of cool stuff to buy and send to me :)

I wanted to test the plates with some heavy-duty food, so I figured American Cookout food would fit the bill. I made BBQ sauce from this recipe on Pithy and Clever, and used it for BBQ pulled chicken sandwiches. The sauce was a good first attempt, but I would like to try other recipes. I also made fantastic baked beans, which are one of my favorite foods of all time. I was ashamed to say I had never made baked beans from scratch before this night, but I think this recipe was darn close to perfect. It didn't take much time, and the flavor was spot on. I recommended them to my mom for the 4th of July, and she reported back with rave reviews. I also made a German Potato salad from Emeril on Food Network, and my friends liked it so much that I made the same recipe three days later for a 4th of July cookout. This whole menu was one I will gladly repeat again and again.

German Potato Salad
From Emeril Lagasse on foodnetwork.com

Ingredients
2 lbs baking potatoes, peeled and medium diced
Salt
6 oz raw bacon, chopped
1 cup chopped onions
Freshly ground black pepper
¼ to 1/3 cup apple cider vinegar
¼ cup whole grain mustard
4 hard boiled eggs, sliced
¼ cup chopped green onions

In a saucepan, over medium heat, cook the potatoes in salted water until tender, about 15 minutes. Remove and drain well. Keep warm. In a saute pan, over medium heat, cook the bacon until crispy. Add the onions. Season with black pepper. Saute for 1 minute. Remove from the heat.

In a large mixing bowl, combine the cooked potatoes, crispy bacon/onions with fat, vinegar, to taste, mustard, eggs, and green onions. Season with salt and pepper. Mix well. Using the back of a spoon, mash the mixture together. The salad should be well blended but with some lumps.

Baked Beans
From Dave Lieberman on foodnetwork.com

Ingredients
8 slices bacon, chopped
1 medium onion, chopped
3/4 cup ketchup
3/4 cup tomato puree
1/2 cup firmly packed dark brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/4 teaspoon cayenne pepper
2 twenty-eight ounce cans red beans, drained and rinsed

Preheat the oven to 325 degrees F.

Put a heavy-bottomed pot (with a lid) over medium-high heat. Add the bacon and cook, stirring often, until the fat renders and bacon begins to crisp, about 6-8 minutes. Add the onion and cook until softened, about 5 minutes more. Stir in the ketchup, tomato puree, brown sugar, vinegar, Worcestershire, salt, pepper, and cayenne and mix well.

Bring to a simmer and cook for 5 minutes. Stir in the beans until well coated, cover, and bake in the oven for 1 hour. Remove the lid and continue baking until sauce thickens and the beans begin to brown, about 15 minutes more. Remove from the oven and allow to cool at least 15 minutes before serving.

Serve warm or at room temperature.

Meatless Middle Eastern

I've given up meat for lent this year, so you will be seeing more meatless meals in the upcoming weeks. I've been trying to eat less meat for a while now, and I'm looking forward to expanding my vegetarian horizans. This couscous salad and falafel meal was a well rounded and flavorful meatless meal.

The couscous salad is a staple in my house, and I'm shocked I haven't shared it on my blog yet. I got this recipe from my mom, and she got it from her friend Ina. Ok, maybe not her friend... but Ina's cookbook is around enough that she feels like a friend :) This couscous is a staple for parties and potlucks, and I make a big batch as a treat for Joe every once in a while. It's a great side dish with grilled chicken or pork, and also goes great with middle eastern dishes like falafel. The leftovers make a perfect lunchtime salad, too, and adding some sliced lunch meat or cheese makes it a complete meal.


I made the couscous salad to go with some falafel and pitas. I did the falafel from a boxed mix, and thought it tasted pretty decent. After dinner I found this recipe from Mark Bittman, which I'll have to try next time I want falafel. I added spinach leaves, red onion, and a yogurt sauce to the pitas, and since I baked the falafels it turned out satisfying and fresh tasting. This meal made me dream of the warmer wather that's just around the corner!


Curried Couscous
from The Barefoot Contessa Cookbook

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins (I use golden raisins)
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

Potato-Mushroom Gratin

I have always been a sucker for creamy potato dishes, so when I read about the Potato-Mushroom Gratin in the December 2008 issue of Bon Appetit I knew I needed to try the recipe out. Variations of potato gratins are always popular at my house, and adding mushrooms was a great enhancement I wouldn't have thought of on my own. This was a pretty simple dish, and I just walked around the grocery store with the magazine guiding me when I decided to make this last night.

I tweaked it enough that it became my own creation, but the following Bon Appetit recipe was my guide. I added thinly sliced shallots to each layer, which added a nice flavor. I did 1/2 Parmesan cheese and 1/2 emmentaler cheese, but only because that's what was in the fridge. The combination was nice, but I might stick with just Parmesan if I managed to plan better next time! The only other change I did was to use 2% milk instead of heavy cream, because I had some 2% milk left over from baking that I wasn't planning to drink. I wouldn't recommend this substitution, because it turned out runnier than I would have liked. Next time I make this I think I'll use fat free half and half, because it will have a better texture while still being lighter than heavy cream. I felt like my first stab at this dish was not perfect, but the flavors were enough to make up for the slightly watery texture. I have a feeling this dish will be just about perfect with a few adjustments next time.

Potato-Mushroom Gratin, from Bon Appetit December 2008

- 5 tablespoons olive oil, divided
- 2 1/2 pounds medium Yukon Gold potatoes, peeled, cut lengthwise into 1/8-inch-thick slices
- 1 1/2 teaspoons coarse kosher salt plus additional for mushrooms
- 3/4 teaspoon freshly ground black pepper plus additional for mushrooms
- 1 1/4 cups (or more) heavy whipping cream, divided
- 1 cup freshly grated Parmesan cheese (about 3 ounces), divided
- 2 tablespoons chopped fresh thyme
- 6 garlic cloves, thinly sliced
- 12 ounces fresh crimini (baby bella) mushrooms, sliced

Preheat oven to 375°F. Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil. Arrange 1/3 of potatoes, slightly overlapping, in dish. Sprinkle with 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times. Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes. Remove from oven; maintain oven temperature.

Sprinkle thyme and garlic slices over gratin. Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper. Arrange mushroom slices atop gratin around edge of dish. Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool 1 hour in dish; cover and chill. Before serving, cut gratin into 10 pieces. Transfer to rimmed baking sheet. Cover with foil and rewarm in 350°F oven, 10 to 15 minutes.

Pre-Thanksgiving Cooking

Earlier this fall my mom sent me a great Thanksgiving cookbook. She had looked through Thanksgiving 101 by Rick Rodgers at one of her friend's houses, and decided my sister and I each needed a copy to inspire us this Thanksgiving. I was very impressed with this cookbook, and couldn't wait to try it out! The recipes were approachable yet gourmet enough for my tastes, and the author had really detailed notes and explanations to go along with the recipes.

I was disappointed when I realized I wouldn't be able to use this cookbook on Thanksgiving day, since we'll be spending 8 hours in the car before sitting down to our turkey dinner. I think cookies are the only travel friendly thing I'll be able to contribute, but that doesn't mean I can't test out some Thanksgiving inspired recipes some other time. I tend to have time and inspiration on Sunday afternoons, and last Sunday that inspiration turned into this menu.

The Butternut Squash and Rice Tian was from Thanksgiving 101, and it stood out as a recipe that didn't have to be saved for Thanksgiving day. I'm also addicted to butternut squash, so I was excited to find a new way to cook it. I made a pork tenderloin stuffed with provolone cheese, prosciutto, and sage, which was primarily inspired by the fresh sage that was left over from a previous dinner. I'd never made a stuffed pork tenderloin before, but now I can see numerous variations on this idea. I rounded out the meal with some biscuits from last month's Bon Appetit, which turned out so flat and horrible that I refuse to show them here. Seriously, I thought biscuits would be an easy thing to make!?! But two thirds of this dinner turned out fantastic, so I'll share the successes with you.

Butternut Squash and Rice Tian

from Rick Rodger's Thanksgiving 101

Serves: 8 to 10 (or half it like I did, and it fits perfectly in a 9 x9 square baking dish)

3 lbs butternut squash
1/4 cup extra virgin olive oil
1 large onion, chopped
1 large red bell pepper, cored, seeded, and chopped
2 garlic cloves, minced
1 1/2 cups long grain rice
6 large eggs
1 1/2 cups Gruyere cheese
4 teaspoons chopped fresh sage, or 2 teaspoons dried sage
3/4 tsp salt
1/2 tsp freshly ground pepper
1/2 cup fresh bread crumbs, preferable from day-old crusty bread
1/2 cup freshly grated Parmesan cheese

Peel the squash, core the inside, and cut into about 1/2 inch cubes. They might be irregular shapes, but try to keep the size consistent.

Bring a large pot of lightly salted water to a boil over high heat and add the squash. Cook until barely tender when pierced with the tip of a sharp knife, 10 to 15 minutes. Drain and rinse under cold water. Set aside.

In a large skillet, heat 3 tbsp of the oil over medium-high heat. Add the onion and red bell pepper and cook, stirring often, until the onion is golder, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Cool the vegetables until tepid, about 10 minutes.

Bring another pot of lightly salted water to a boil over high heat. Add the rice and cook until just tender, about 15 minutes. Drain, rinse under cold water, and set aside.

Preheat the oven to 350 degrees. Lightly oil a 10 x 15 inch baking dish.

In a large bowl, beat the eggs. Add the rice, squash, sauteed vegetables, Gruyere, sage, salt and pepper. Spread in the prepared dish. Mix the bread crumbs and Parmesan, and sprinkle over the top. Drizzle with the remaining 1 tbsp olive oil.

Bake until the center feels set when pressed lightly, about 45 minutes. Serve hot, warm, or at room temperature.

Sage and Prosciutto Stuffed Pork Tenderloin

1 pork tenderloin

salt and pepper

4 slices provolone cheese

6 slices prosciutto

15 sage leaves

Cut the tenderloin lengthwise from top to bottom, cutting about 1/2 inch from the bottom. Open up the tenderloin and cut each side lengthwise, so the tenderloin is able to spread out. Click here is a great example of what I mean. Cover with plastic wrap and pound flat.

Season the pork with salt and pepper. Lay the slices of cheese over the meat, cover with the slices of prosciutto, and place the sage leaves on top. Roll the pork up jelly-roll style, securing with about four pieces of cooking string along the length of the pork.

Place in a baking dish and bake uncovered for about 25 to 30 minutes at 425 degrees. Let the pork rest for at least 10 minutes before slicing.

Roasted Green Beans with Cremini Mushrooms

I want to share this recipe for two reasons...

First, last week was really long and this was one of the only decent things I cooked. I started my new job, which is great, but the training left me devoid of energy by the time I got home each night. On Thursday I decided I needed to cook something, because even though I was exhausted I was seriously missing spending time in my kitchen. So I want to share this because it's one of the only new things I have to share.

Second, this is really a fantastic combination of fall flavors. I know it's getting a bit late to cook green beans, but as long as they look decent and are reasonably priced I will keep using them. Green beans are my favorite vegetable, so I have a hard time letting them go at the end of summer. Cremini mushrooms seem very fall like to me, and take on a great flavor when roasted. This is a simple yet elegant side dish; easy enough for a weeknight, yet nice enough to serve guests.

This is one of those recipes that doesn't have exact measurements. I'll give you guidelines, and you can make it your own. And if you don't have any, go buy some Herbes de Provence. I use it to season so many dishes, and I find that a little goes a long way. Frequently, when I want to add some seasoning to a dish but don't have a specific plan, I add a sprinkle of this herb combination and find the seasoning ends up perfect.


Roasted Green Beans with Cremini Mushrooms

1 lb fresh green beans
1 pack cremini mushrooms (approx 6 oz)
2 shallots
3 cloves garlic
olive oil
salt and pepper
herbes de provence

Preheat the oven to 400 degrees.

Trim the ends of the green beans. Clean and trim the mushrooms, then cut into quarters. Slice the shallots into thin pieces, and mince the garlic. In a large bowl, mix the first four ingredients. Drizzle with olive oil, sprinkle with salt and pepper and herbes de provence, and toss to coat well.

Spread the green beans evenly on a jelly roll pan lined with a silpat (optional). Roast for about 25 minutes, turning every 10 minutes. The beans are done when they're tender and starting to lightly brown. Be careful not to overcook, and get lots of the shallots and garlic on your plate with the green beans. Enjoy!