Christmas Spanakopita

Before I tell you about a couple of the Christmas appetizers I made, let me just tell you I am officially going to take a break from this blog. I've been cooking a ton lately, but most of it is either recipes at work, or stuff you've already seen on here. There has still been some inspiration to try new recipes (like this spanakopita), but even when they're great recipes I'm not really feeling the urge to blog about them. So, I feel a break is in order... which is probably not a huge surprise since my last post was almost a month ago!

Brie en Croute (with homemade ginger peach jam!) and Sausage stuffed mushrooms on Christmas Eve

This blog started out as a bit of a recipe journal, and as a result I'll keep it live as long as blogger will let me. Even if I'm not adding new content, I'll go back to old favorites like this Chicken and Mushroom Ragu and the best Brussels Sprouts EVER. Also, I might put some links to successful recipes I find online, so I know where to find them. Joe and I got a total of 8 food or beer related books for Christmas, so I'm going to try to test some cookbook recipes in upcoming months, too. I might be back to posting really soon... or maybe never... I don't want to put any pressure on myself, so I'll just say to enjoy this spanakopita before the New Year's Resolutions kick in, and to keep in touch!

Spanakopita

adapted from Epicurious.com, originally from Gourmet magazine

1 stick (1/2 cup) plus 1 tablespoon unsalted butter

1 lb baby spinach

1 large clove of garlic

1/2 tsp red pepper flakes

1/2 lemon, juiced

3 Tbsp pine nuts, toasted

1/2 lb feta, crumbled (scant 2 cups)

1/2 teaspoon freshly grated nutmeg

1 egg

10 (17- by 12-inch) phyllo sheets, thawed if frozen

Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach in a clean towel to remove as much liquid as possible, then coarsely chop. Transfer to a bowl.

Saute garlic and red pepper flakes in the same saute pan until fragrant, about 30 seconds, then add to the spinach. Stir in pine nuts, lemon juice, feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Check for seasoning, then add the egg and mix well.

Preheat oven to 375°F.

Melt remaining 1 stick butter in a small saucepan, then cool.

Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.

Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.

Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.

Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.

Happy Holidays!

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.

Herb Roast Chicken with Root Vegetables

As soon as temperatures drop, I switch my cooking style from frequent grilling to roasting. I love roasting pretty much any kind of vegetables, and a nice whole chicken is such an easy and elegant main course. I saw a recipe like this at work, and loved the idea of roasting the chicken and veggies all in one pan.

I rubbed an herb butter all over the raw chicken, making sure to get some butter under the skin. I chopped a couple carrots, parsnips, and potatoes into bite sized chunks, and tossed them with some olive oil, salt, and pepper. I spread the vegetables in the bottom of my cast iron casserole pan, and placed the chicken right on top of the veggies. When the chicken was done, I let it rest on the cutting board, and placed the pan back in the oven so the vegetables could finish cooking. Served with a salad, this was a simple and comforting Sunday night dinner.

I could never write a cookbook, because I'm way too lazy when it comes to writing down recipes. This was made up on the fly, but I'll do the best I can to tell you what to do :) This is a recipe you could easily play around with, depending what you have around the kitchen.

Preheat the oven to 375 degrees.

Mix the following ingredients to make an herb compound butter:

6-8 Tbsp butter, softened

1 tsp fresh rosemary, minced

1 tsp fresh thyme, minced

1 tsp fresh lemon zest

1 clove of garlic, minced

salt and pepper to taste

Peel and chop your root vegetables, trying to cut the pieces into a consistent size. I used 2 large carrots, 2 large parsnips, and 4 or 5 new potatoes (skin on). Toss the vegetables into your roasting pan or cast iron pot, and toss with a couple tablespoons of olive oil. Season with salt and pepper.

Rinse a whole chicken and pat dry. Season the inside of the cavity with salt and pepper, and put slices of lemon inside. Rub the herb butter all over the chicken, pushing lots of the butter under the skin. Place the chicken on top of the vegetables, and place into the preheated oven.

Cook the chicken until a thermometer reads 165 degrees. If the vegetables are not soft and getting crispy, remove the chicken and put the vegetables back in the oven until they get to the level of doneness you desire. Serve the roasted vegetables alongside slices of the roast chicken.

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.

Back to Basics: Preserving Local Food

In the world of cooking, there has been a continual push back towards eating like previous generations. I am all for this trend, and am working on limiting the processed food in our house. I am also trying to make more food from scratch, and to pay attention to local and seasonal food. My favorite part of this new way of thinking is canning food, which is a wonderful way to preserve local fruits and vegetables to last through the upcoming colder months. Last summer I tested the water by making a batch of fresh peach jam, and I have now developed a full-blown obsession with canning food.

I've gotten lucky the past two summers, and have gotten to 'work' the canning and preserving class at The Chopping Block. Last summer it inspired the peach jam experiment, which was a delicious success. The season ended to quickly, though, and I didn't get the chance to try any other preserving. This year I was a bit more on top of my game, though, and bought a wonderful canning and preserving book as the summer farmers markets started up around Chicago. The book, Put 'em Up, is an excellent resource. I would highly recommend it not only for canning, but for advice on freezing, drying, and other methods of preserving.

These are the recipes I've made so far. The carrots were picked up at Green City Market, and were pickled with dill, onions, and garlic. I also made dill cucumber pickles with that dill and some small CSA cucumbers. I did some simple beets that were a perfect balance of sweet and tart. And the Italian zucchini spears had fantastic herb flavor that I can't resist! Plus I have some dilly beans that were from this year's Chopping Block class. I've also been carefully freezing some veggies that will be wonderful in soups and stews this fall.

I'm not going to post any canning recipes, but would be happy to share if anyone is interested. Just let me know! Mostly, I don't feel like typing them out if no one is going to use them, since it's Sunday evening and I'm feeling lazy :) I do recommend you try canning-- it's really not hard! And the reward is cans of local produce, preserved and ready to feast on in the colder months. People worry that it can be dangerous to can your own food, but as long as you use fresh produce and follow recipes and directions, you'll be fine. You can't play with these recipes as much as with regular cooking, because you need a proper ph level in order to keep the food safe. Every book on canning starts with some sort of primer on how to do it safely, and as long as you heed their advice there shouldn't be a problem. I already can't wait to try more preserving! It's going to be such a treat as the weather turns cooler here in Chicago... something I'm starting to look forward to.


Check out this pantry!

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.

Barley 'Risotto'

The weather in Chicago has been kind of crazy this summer. This week it's been oppressively hot (at least in my opinion), but a couple weeks ago it was raining daily and not feeling very summery at all. I made this dish during that time, and I will be the first to admit I would only serve it in this heat if it were a chilled version. But if you're having cooler weather in your part of the country, give this a try soon. And if you're in an area with crazy humidity and too many hot days in a row, then file this away for later. Trust me, you want to try this recipe.



Barley risotto is not something I made up, and if you look at food blogs very often then you've probably seen it numerous times already. But it sometimes takes me a while to catch on to these things, which is why I'm posting a 'risotto' in July! This recipe came from my desire to use some ingredients I already had in my kitchen-- specifically, spinach, artichokes, and barley. I guess the artichokes were in a can, so I could have left them for a while, but I can't resist the combination of spinach and artichokes.



I modeled my recipe off of one I found on Smitten Kitchen, but it's a pretty flexible recipe. The absorption cooking method is the same as with a rice-based version, and there is no end to the add-ins you could use. Add whatever veggies look good at the store, or brown some sausage and mix it in towards the end. Play around with the type of wine, or try a different type of stock. This recipe is a keeper either way!

Barley Risotto with Spinach and Artichoke Hearts
Adapted from Smitten Kitchen, who adapted generously from Food and Wine

5 cups low-sodium vegetable stock
2 tablespoons extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1/4 teaspoon thyme
1/2 cup white wine (optional)
1 cup pearled barley (7 ounces)
3 cups chopped baby spinach
1 can quartered artichoke hearts, drained

1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
2 tablespoons unsalted butter, softened
Salt and freshly ground pepper

In a medium saucepan, bring the vegetable stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.

In a large, deep skillet, heat the olive oil. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes. Add the barley and cook, stirring, for 2 minutes. Add the wine if using and cook, stirring until absorbed, about one minute. Add 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time in six additions — you’ll have a cup of stock left in the pot — stirring until it is nearly absorbed between additions. Most barley risottos are done when the barley is al dente and suspended in a thick, creamy sauce, about 35 minutes. Stir it in until the risotto is on the loose side, then add the spinach and let it wilt and then cook for an additional minute. Add the artichokes and cook until they are warmed through, adding more stock if the risotto becomes too thick. Stir in the 1/2 cup of Parmigiano-Reggiano and the butter and season with salt and pepper. Serve at once, passing more cheese at the table.

Mediterrenean Grilled Vegetable Wraps

These wraps were inspired by a recent lunch we hosted at The Chopping Block. I love eating wraps at restaurants, but haven't messed around much with making them at home. When we made a bunch of these sandwiches at work, I realized how easy it was, and how one night of grilling could result in 3 nights of lunch or dinner. The pieces of this wrap stayed separate until it was time to make dinner, so everything was fresh tasting and ready to go. I did all the grilling at once, then peeled and sliced the red peppers, and sliced up all the other veggies. I mixed the cooked vegetables with salt, pepper, and just a little olive oil and balsamic vinegar. This mix of grilled vegetables went into the fridge, where it sat waiting to become a fresh Mediterranean wrap.

Grill the peppers until they are completely charred, then put them into a bowl and cover with plastic wrap. Let them steam in the bowl for 15 minutes or so, and then take the plastic wrap off to let them cool. When the peppers are cool enough to handle, the skins should easily peel off. Then, cut out the seeds and core inside the pepper, and slice the peppers into bite sized pieces.

Grill each vegetable until it is done. The mushrooms are easy on skewers, or also great in a grill basket. The eggplant, mushrooms, and zucchini will cook at different rates, so take each vegetable off the heat when it is grilled to your taste.

Now, to assemble the wraps, start with a large tortilla. Mine were spinach flavor, and made specifically for wrapping. Smear on some hummus, and top with fresh spinach leaves. Pile on some grilled vegetables, then top with crumbled feta cheese and freshly ground pepper. Wrap like a burrito, cut into two halves, and enjoy!

I made a total of six wraps out of the following ingredients:

Wrap-size tortillas (pack of 6)

One tub of hummus

1 pack of organic baby spinach (some spinach was leftover)

2 red peppers

1 large eggplant

2 medium zucchini

1 package baby bella mushrooms

4 ounces Greek feta cheese

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.

Homemade Vegetable Stock

This homemade vegetable stock has been a part of my soups, risottos, and other vegetarian cooking for a couple months now. Before this I was pretty addicted to the Trader Joe’s vegetable stock concentrate packets, but they’re only sporadically available in the stores. I live in fear of them being discontinued, so I decided I needed to try my hand at making my own veggie stock. This version was recommended to me by a coworker, who had developed the recipe for a vegetarian cooking class. It does take more time (and potentially money) to make this stock, but I love knowing exactly what is in my food! And I took another coworker’s advice to reduce the stock by about half, and then to freeze it in ice cube trays. These little concentrated cubes are great to have in my freezer, ready for any vegetarian cooking needs.

Homemade Vegetable Stock

from The Chopping Block

Yield: 8-10 cups stock

2 tablespoons extra virgin olive oil

3 medium onions, large dice

3 medium carrots, large dice

3 stalks celery, large dice

2 bulbs fennel, large dice

3 cups cremini mushrooms, rough chopped

1 cup white wine

12 cups water

3 roma tomatoes, cut into large pieces

1/2 bunch parsley stems

6 sprigs fresh thyme

10-15 black peppercorns

1. Preheat oven to 425º.

2. In a heavy roasting pan, toss together the olive oil, onions, carrots, celery, fennel and mushrooms. Roast until lightly caramelized, about 25-30 minutes. Transfer the roasted vegetables to a stockpot.

3. Deglaze the roasting pan with the white wine, scraping up any browned bits. Add the wine to the stockpot.

4. Add the water, tomatoes parsley, thyme and peppercorns to the pot and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for about 45 minutes.

5. Strain the stock through a fine sieve, chill until room temperature and refrigerate for up to 5 days.

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.

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?

Butternut Squash, Spinach, and Wheat Berry Salad

If you are a regular food blog reader, you have maybe seen a variation of this recipe before. Cate of Cate's World Kitchen first called it to my attention, and the original recipe was posted by Molly of Orangette. I had some wheat berries that I thought would make a great addition, and through googling I discovered Kevin from Closet Cooking had already successfully tried a version of this salad with wheat berries. I ended up mostly following Kevin's recipe, but added in spinach like the original recipe called for.

I knew Joe would have questioned my judgment if I served the simple spinach, butternut squash and chickpea salad for dinner. Adding the wheat berries was a perfect way to add some heft to the salad, creating a healthy and filling dinner entree. We both loved this, and found the chilled salad made excellent lunchtime leftovers. I'm going to try to stop cooking with butternut squash now that we're getting closer to spring... but I might have to make this one more time before the cutoff!


Butternut Squash, Spinach, and Wheat Berry Salad
Adapted from so many other great bloggers!
(makes 4 servings)

Ingredients:
1 tablespoon olive oil
salt and pepper to taste
1/2 pound squash (peeled, seeded and cut into bite sized pieces)
2 1/2 cups cooked wheat berries
1 can (15 oz) chickpeas (drained and rinsed)
1/4 cup red onion (chopped)
2 tablespoons cilantro
4 cups fresh baby spinach
1/4 cup tahini, lemon and yogurt dressing

Directions:
1. Toss the squash in the oil, salt and pepper to coat.
2. Bake in a single layer in a preheated 400F oven for 30 minutes flipping once in the middle.
3. Mix the warm squash with the spinach so that the spinach wilts. Add the wheat berries, chickpeas, red onion and cilantro and toss with the dressing.

Tahini, Lemon and Yogurt Dressing

Ingredients:
2 tablespoons tahini
1 tablespoon lemon juice
1/4 cup cup Greek yogurt (or regular plain yogurt)
1 clove garlic (finely minced)
salt and pepper to taste
½ to 1 cup water

Directions:
1. Mix everything and add water to get it to the desired consistency.

Spring Vegetable and Bean Soup

Hi, remember me? I used to blog, and then I started working far too much! I don't have a day off until Sunday, and I will have worked 13 days in a row at that point. When it rains, it pours, right? Between school, babysitting, and the Chopping Block I've been going non-stop. I have managed a couple good meals when I've had a brief quiet moment at home... but I can't take any credit for this one. I had to work from 8 am to 7 pm on Sunday, so Joe volunteered to cook dinner. I love when he does that! It is so nice to come home to a warm and freshly made meal like this after such a long day of work.

I love that this soup was so healthy, but still satisfying. I had eaten chips with guacamole and gougeres for lunch (busy day at work!), so I was dying for a healthy meal for dinner. This soup replaced all the nutrients I'd been lacking during the day, and gave me energy to help Joe bottle our latest batch of homebrew before hitting the sack. I think the only change Joe made was extra seasoning at the end-- extra salt and acid was needed to kick up the flavor. A fantastic soup for this time of year, as we slowly transition to springtime weather.

Spring Vegetable and Bean Soup

from Jamie's Food Revolution by Jamie Oliver

2 carrots

2 celery stalks

2 medium onions

2 cloves of garlic

1 3/4 quarts vegetable stock

olive oil

1 15 oz can cannellini beans, drained and rinsed

2 cups cauliflower florets

2 cups broccoli florets

7 cups (7 oz) spinach leaves, roughly chopped

2 large ripe tomatoes, quartered

sea salt and freshly ground pepper

extra virgin olive oil

Peel and slice the carrots. Chop the celery and onion, and peel and dice the garlic. Put the broth in a saucepan and heat until boiling. Put a large saucepan on medium heat and add 2 Tbsp olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 12 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.

Add the boiling broth to the vegetables in the pan. Add the cannellini beans, cauliflower, broccoli, and tomatoes. Stir well, and bring the soup to a boil. Reduce the heat and simmer for 10 minutes with the lid on. Add the spinach right before serving, and cook for 3o seconds. Remove the pan from the heat. Season with salt and pepper (and some white wine vinegar if you want), and ladle the soup into bowls. Finish the soup with a drizzle of olive oil, and serve with garlic bread.

Tempeh Tacos with Spinach, Corn, and Goat Cheese

I love creative combinations for tacos, and this quick recipe from Real Simple fits the bill perfectly. I'm sometimes underwhelmed with the simplicity (aka blandness) of some Real Simple recipes, but a little extra seasoning made this dish flavorful and so easy to pull together! I originally planned to serve this filling in homemade tortillas, but we got caught up shopping on State Street got home later than I expected. I scored TWO Juicy Couture hoodies for a total of $40, though, so I think it was worth sacrificing homemade tortillas this time around. This filling was so good, and Joe and I kept raving about it after each bite. That's a really good sign, isn't it? Imagine how good this would be with fresh corn and homemade tortillas in the summer!

Tempeh Tacos with Spinach, Corn, and Goat Cheese
Adapted from Real Simple Magazine

Ingredients

* 1 tablespoon olive oil
* 1 package tempeh, crumbled
* 1 1/2 teaspoons chili powder
* 1 teaspoon cumin
* 1/2 teaspoon smoked paprika
* kosher salt and black pepper
* 1 10-ounce package frozen corn (2 cups), thawed
* 1 5-ounce package baby spinach (about 6 loosely packed cups)
* 8 small flour tortillas, warmed
* 3/4 cup crumbled fresh goat cheese (3 ounces)
* 3/4 cup store-bought refrigerated salsa

Directions

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes.
2. Add the corn and cook, tossing, until heated through, about 2 minutes. Add the spinach and ¼ teaspoon each salt and pepper and toss until wilted.
3. Fill the tortillas with the tofu mixture, goat cheese, and salsa.

If you live anywhere near us, save some effort and buy fresh guacamole from Harvest Time. It is better than I've ever made by myself! Then you can spend that extra time and energy making margaritas! Just make sure to invite me over, ok?

Homemade Lasagna

Like I mentioned in the last two posts, last week I made multiple Italian dishes. This lasagna was inspired by my new pasta rollers, which I'm always looking for excuses to use. Lasagna is the easiest way to use homemade pasta, because you only have to roll the dough into sheets. You can trim the sheets to fit the pan, and that's basically all the work you have to do with them. Fresh pasta doesn't need to be boiled before baking the lasagna, which makes things a bit easier.

This is the type of dish that I make a little differently each time, depending on my mood and what ingredients I have on hand. We wanted this version to be vegetarian, but I prefer using a red sauce instead of a creamy white sauce like most vegetarian lasagnas. I used a sauteed mix of mushrooms, asparagus, and spinach for the veggie layer. I added fresh thyme to the ricotta to boost the flavor, since I had extra in the fridge and hate wasting fresh herbs. For the sauce I used Spicy Tomato Basil sauce from earlier in the week. I knew I would be making this lasagna, so I planned ahead and doubled the sauce when I originally made it.

My layering always starts with sauce on the bottom, to avoid having the noodles really get stuck on the pan. Then I go noodles -> ricotta -> veggies -> sauce -> cheese -> repeat. I like to end with noodles, sauce & cheese on top. That's pretty much the extent of the recipe I'm going to give you, though, because I think lasagna is a perfect dish to play around with and make your own.

The finished product

Lasagna is not a dish for people who avoid cheese. The more the better!

Fresh Pasta Recipe
2 cups of flour
3 eggs
1/4 cup semolina
2 Tbsp olive oil
1 tsp salt

Process the ingredients in a food processor. Dump onto the counter, and knead until the dough is elastic and pretty smooth. Wrap in plastic, and let rest for at least 30 minutes before using the pasta rollers.


Ricotta Layer
1 (15 oz) container ricotta
1 1/2 tsp fresh thyme, minced
salt and pepper to taste

Veggie Layer
1 package baby bella mushrooms
1 lb fresh spinach leaves
1 bunch asparagus
2 cloves garlic
salt and pepper

Tomato Sauce
Spicy Tomato Basil Sauce

Cheese Layer
1 package shredded mozzarella cheese (fresher would be better, but I'm kind of lazy!)
freshly grated Parmesan cheese

Leftover bow-tie pasta!

My pasta recipe made 4 layers worth of noodles, but I only needed 3 layers. I made the last of the pasta dough into bow-ties, which I froze for future use. Bow-ties are really easy to make. Just cut squares, and pinch the middle of opposite sides together. Freeze them in a single layer, then move to a plastic bag.

Crispy Polenta with Spicy Tomato Sauce

This recipe jumped out at me from a recent email I received from Epicurious, and I remembered originally seeing it in Bon Appetit a month ago. I love polenta, but prefer it when it's not really soft. Crispy, pan-fried polenta appeals to me much more than the traditional bowl of cornmeal mush! I also liked the idea of trying a new tomato sauce recipe, with pine nuts and some spice to change things up. I loved this meal! We had it for dinner one night, but it could have been a great recipe to serve to guests, with a vegetarian and meat sauce to serve with the polenta. 

I made the sauce almost exactly as the recipe was written, and was very pleased with the results. I did add more red pepper flakes, for just a little more spice. I also skipped the fennel seeds, just because I didn't have any on hand.  I made a double batch, and used some for the lasagna I made a couple days later. I still had some sauce left over to freeze, so there is another easy pasta dinner in our future. 

You can find the original polenta recipe here. It seemed far more complicated than it needed to be, though, so here is what I did instead. First, I buttered a 9 x 13 inch pyrex dish. I bought a box on instant polenta, and followed the package directions to cook it. It thickens up really quickly, and then I spread it in the baking dish. I used a spatula to spread the polenta out, then let it cool. Once it was cool, it was very easy to cut into squares.  If you're making this for multiple people, you can go ahead and fry it all up according to the directions below. Or, if you're only eating some of the polenta, I would recommend just frying as much as you're planning to eat, and putting the rest back in the fridge. Then it'll be nice and crispy each time you make a new batch!

To cook the polenta, follow these directions from the original recipe.

Preheat oven to 325°F. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares. Sauté until crisp and beginning to color, about 8 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed.

Divide polenta among plates. Top with warm Spicy Tomato-Basil Sauce. Garnish with fresh basil sprigs, if desired.

Spicy Tomato-Basil Sauce
from epicurious.com

* 4 1/2 cups canned crushed tomatoes with added puree (from two 28-ounce cans), divided
* 1/4 cup pine nuts
* 4 1/2 tablespoons extra-virgin olive oil
* 3/4 cup finely chopped onion
* 4 large garlic cloves, minced
* 1 teaspoon fennel seeds (finely crushed in plastic bag)

* 3/8 teaspoon (or more) dried crushed red pepper
* 1/2 cup finely chopped fresh basil, divided
* 1/3 cup dry white wine
* 1 teaspoon dried oregano

print a shopping list for this recipe
Preparation

Freshly ground black pepper Place 1 cup crushed 

tomatoes in blender. Add pine nuts and blend until very smooth, about 1 minute.

Heat oil in heavy large pot over medium-low heat. Add onion, garlic, fennel seeds, and 3/8 teaspoon dried crushed red pepper. Sauté until onion is soft, about 5 minutes. Add remaining crushed tomatoes, 2 tablespoons chopped basil, wine, and oregano. Scrape in tomato mixture from blender and stir to combine. Simmer sauce 

until flavors blend, 5 to 6 minutes. Season to taste with salt, pepper, and more dried crushed red pepper, if desired. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.

Rewarm sauce. Mix in remaining chopped basil.

I served the polenta with roasted cauliflower. I tossed cauliflower florets with olive oil and Tuscan Seasoning from the Spice House, then roasted at 375 for 15 to 20 minutes. 

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!