New Year, New Food

I decided this year that my resolution would be to try to cook meat-free more often. Partially because I feel it can be healthier, and I know reducing the meat in my diet helps my carbon footprint. I also figured this would be a chance to expand my horizons, and I've never been afraid of a challenge in the kitchen. I don't have any strict goals here, just a desire to be more aware of the food that I'm eating.

I really like the flavor and texture of chickpeas, and I know that they're a common protein source in vegetarian cooking. This weekend I decided I wanted some kind of tomato and chickpea mixture that I could serve over couscous, and I found the perfect recipe on Epicurious. This Moroccan inspired dish was hearty tasting but still quite healthy, which is the perfect combination for a cold January day after too much holiday eating. We ate it with whole wheat couscous from Trader Joe's, and I'm happy to report that I ate until I was uncomfortably full :)

Check the link for the original recipe-- the reviews were really helpful on this one. I'm going to post my version of the recipe, but the original gives lots of examples of how flexible this dish can be. Trust the other reviewers... it needs more spice than originally called for. I also thought the spinach was the best part of the whole dish.

Chick-Pea Tomato Stew with Moroccan Flavors

adapted from eipcurious.com

1 can chick-peas (about 14 ounces)
2 cinnamon sticks, broken in half
1 teaspoon cumin seeds
1/8 cup olive oil
2 large onions, sliced thin (about 7 cups)
one 28- to 32-ounce cans whole tomatoes, drained, reserving juice, and chopped
1/2 cup dried apricots, chopped
zest and juice of one lemon

two cloves of garlic, minced
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander

1 tsp curry powder
3/4 pounds fresh spinach, stems trimmed and leaves washed well and drained (about 5 cups packed)

Directions:

In a 3-quart saucepan combine chick-peas, cinnamon, cumin seeds, and water to cover. Simmer, covered partially, about 20 minutes. Discard cinnamon.

While chick-peas are simmering, in a large heavy kettle heat oil over moderate heat and cook onions, stirring occasionally, until deep golden brown, about 15 minutes. Stir in tomatoes with reserved juice, chick-peas with cooking liquid, apricots, garlic, lemon and juice, ground cumin, curry powder, and coriander and bring to a simmer. Cook stew about 45 minutes, or until chick-peas are tender and liquid is thickened slightly. Stir in spinach, a heaping handful at a time, and cook until wilted and just tender.

Season stew with salt and pepper and serve with couscous and bread.

Another Anniversary

I know I just blogged about my wedding anniversary a few days ago, but another milestone is being celebrated today. One year ago I made the decision to stop just looking at food blogs and to start my own, so today's post is a celebration worthy dessert! I have had so much fun building up my blog for the last year, and I hope you've enjoyed reading it! I love the challenges that come from tracking my cooking, and I'm excited about the recipe collection I'm building up.

Crème brûlée has always been one of my favorite desserts. Last Christmas Joe got me a kitchen torch to make it at home, and during the post-holiday sales I found a crème brûlée cookbook on sale at Williams-Sanoma. This was only my second recipe out of the cookbook, though, because I rarely indulge in desserts this rich. It is a cappuccino crème brûlée, and the coffee junkie inside of me has been begging for this dessert for a while now. It did not disappoint! The custard was rich and smooth, and the coffee flavor was intense. The sugar crust on top was the perfect contrast. I ended up quite pleased with this variation on the traditional dessert, and would especially recommend it to any coffee lovers out there.

Cappuccino Crème Brûlée

From Lou Seibert Pappas Crème Brûlée

5 tsp instant espresso

2 Tbsp hot water

2 cups heavy (whipping) cream

6 large egg yolks

1/3 cup firmly packed light brown sugar

3 Tbsp Kahlua or brandy

6 Tbsp sugar for topping

Preheat oven to 275. In a medium bowl, dissolve the espresso in the hot water. Stir in the cream.

In another medium bowl, whisk the egg yolks until pale in color. Whisk in the brown sugar until dissolved. Whisk in the espresso mixture and Kahlua or brandy.

Place 6 standard size flan dishes or ramekins on a baking pan. Divide the custard mixture evenly among the dishes. Pour warm water into the pan to come halfway up the sides of the dishes. Bake for 35 to 40 minutes, or until the center of each custard still jiggles slightly. Remove from the oven and lift the dishes from the hot water. Let cool briefly, then refrigerate for at least two hours or up to two days.

When ready to serve, place the dishes on a baking sheet and evenly sprinkle one tablespoon of sugar on each. Using a handheld torch, caramelize the sugar. You can also do this in the broiler. Let the sugar harden before eating.

Two years down, a lifetime to go...

I got the new Ina Garten cookbook, Back to Basics, for Christmas this year. A few short days later it was my second wedding anniversary, and I knew that was the perfect occasion to test it out. We had initially planned a pretty posh dinner out for this anniversary (Blackbird in Chicago), but the state of the economy has hit close to home and we decided to be a little more financially responsible this year. There will be a dinner at Blackbird in the future, but for now we decided a nice night at home was the best way to celebrate.

There are tons of recipes in Back to Basics that sounded perfect to me, and I settled on Roasted Potato Leek Soup and Herb Marinated Loin of Pork. It sounded classy, romantic, and cozy on a freezing cold Chicago night. And since our anniversary was on a Monday, the meal I chose was also one that could be mostly prepared the night before. The soup was made almost entirely the night before, and then the last few ingredients were added when I reheated it on Monday night. I also did the marinade the night before, so I only had to throw the meat on the grill when it was almost dinner time. I did simple roasted broccoli as a side, and the meal ended up simple yet nice enough to feel special.

The soup was good, but not the most amazing thing ever. I ended up roasting the veggies for about half the time, then boiling them in the broth until the potatoes were soft. It might be my cheap pan, but the potatoes and leeks were browning way too much for my tastes. I was actually pleasantly surprised by the end result, because while I was cooking I really worried this dish might be a waste of time.

The pork, however, was FANTASTIC! It was so moist and flavorful, and grilling it was so much easier than the baking or broiling methods we've used in the past. Even a few days later, the pork was great left over. It was elegant on its own, and would also be delicious served on rolls as mini sandwiches for a party. And since the tenderloins were sold with two in a package, I froze the second one and get to make this again in the near future.




Roasted Potato Leek Soup with Crispy Shallots

Ingredients:
2 pounds Yukon gold potatoes, peeled and cut into 3/4 inch chunks
4 cups chopped leeks (4 leeks), white and light-green parts, cleaned of all sand
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
3 cups baby arugula, lightly packed
1/2 cup dry white wine, plus extra for serving
6 to 7 cups chicken stock
3/4 cup heavy cream
8 ounces crème fraiche
1/4 cup freshly grated Parmesan cheese, plus extra for garnish (see note)
Crispy shallots, optional (recipe follows) ** I didn't make these, but it sounds like a tasty addition**

Directions:
Preheat the oven to 400 degrees.

Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted.
Remove the pan from the oven and place over two burners. Stir in the wine and 1 cup of the
chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.

(I did things a bit different here. I roasted the potatoes and leeks about 20 minutes, and when they seemed to be browning way more than softening I decided to change things up. I moved them to a saucepan, and added the broth to that. I simmered it until the potatoes were soft, then added things in and pureed it. I did scrape the brown bits from the pan as described above.)

In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the purée into a large pot or Dutch oven. Continue to purée the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, crème fraiche, 2 teaspoons salt and 1 teaspoon pepper and check the seasoning.
When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and the Parmesan cheese. Serve hot with an extra grating of Parmesan cheese and crispy shallots, if using.

Crispy Shallots

Ingredients:
1 1/2 cups of olive oil or vegetable oil
3 tablespoon unsalted butter
5 to 6 shallots, peeled and sliced into thin rings

Directions:
Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees on a candy thermometer.
Reduce heat to low, add shallots slowly to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

Herb Marinated Loin of Pork

Marinade:
grated zest of 1 lemon

1/4 cup freshly squeezed lemon juice (4-6 lemons)

1/2 cup olive oil

2 Tbsp minced garlic (6 cloves)

1 1/2 Tbsp minced fresh rosemary leaves

1 Tbsp chopped fresh thyme

2 tsp Dijon mustard

Kosher salt

2-3 pork tenderloins, 1 lb each

freshly ground black pepper

(I did a half recipe of the marinade, and one pork tenderloin)

Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a 1 gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze the air out of the bag. Marinate in the refrigerator overnight, or at least 3 hours. (I like to put the bag in a bowl, just in case).

When you're ready to cook, preheat the grill. Be sure to brush the grill with some oil to prevent the pork from sticking. Remove the tenderloins from the marinade and discard the marinade.

Sprinkle with salt and pepper, then grill, turning a few times to brown on all sides, for 20 minutes--until the meat registers 137 degrees at the thickest part. **Use your meat thermometer, or you will do what I used to and overcook it!**

Transfer the tenderloins to a platter and cover tightly with aluminum foil. Let the pork rest for at least 10 minutes before cutting.

Thanks to The Food of Love for typing this shorter version of the recipe for me to use!

Not quitting yet

As you might have noticed, I have not completed a Daring Bakers challenge the last two months. I hated to skip both challenges, but I knew with the demands of work that I would make myself crazy if I added these challenges to my schedule. But the rules of the group allow you to miss two challenges in a row, so I thought I would take advantage of that for my own sanity. I do love the exciting baking opportunities I get from this group, though, so I'm not giving up on it yet. Check back at the end of this month, and I should have this month's challenge on display. And who knows, maybe there will be some interesting baking going on here in the meantime!

A Christmas Eve Tradition

I've only been married for two years, so my husband and I have not started many of our own holiday traditions yet. At this point we spend the holidays with his family, since they are only a 90 minute drive away. My family is an 8 hour plane ride, so we tend to celebrate by phone calls at this point. Since we're away from my family, I've working on showing Joe our traditions from Christmases when I was younger. He's a good sport about it, especially with the food traditions.

Linguine with Clam Sauce was my family's Christmas Eve meal for as long as I can remember. We'd dress up in our Christmas best for Mass, then have this formal meal at home after church. This is at least the third year Joe and I have shared this Christmas Eve tradition. Two years ago, we got to celebrate Christmas Eve with my family, since they were in town for our December 29 wedding. Last year we did this meal at home just the two of us, and we really enjoyed the quality time and savory food. This year was a little different, because I had to work until 5:00 on Christmas Eve, so we ended up having it as the second Christmas Eve when we got home from his parents house on December 26th.

This pasta always surprises me, because I seem to forget quite how delicious it is. It's RICH and full of butter, so it really is a once a year treat. I find I always want to eat more than I can actually handle, because it's richness makes it much more filling than other pasta dishes. This pasta is a special treat for any celebration, but make sure you're ok with sharing garlic breath with your dining companions!



Linguine with Clam Sauce

1/4 lb. butter (1 stick)
1/3 cup olive oil
1/2 tsp pepper
1 tsp oregano
3 Tbsp basil
3 cloves minced garlic
1 1/2 cups minced clams (about 3 cans)
1 cup clam juice*
salt
1 lb. linguine
1/2 cup grated Parmesan cheese
3 Tbsp minced parsley

Melt the butter in a large saute pan. Add the olive oil, spices, garlic, clams and clam juice. Bring to a boil, then simmer on low for 30 minutes.

While the sauce is simmering, boil water and cook the linguine. Try to time it so the pasta is finished right around the 30 minute mark.

Add salt to the sauce, then toss with the pasta. Toss with Parmesan cheese and minced parsley, and serve immediately.


* You can buy a bottle of clam juice, or you can use the juice that the canned clams are packed in. As long as the clams you buy are in "clam juice", then it's the same as the bottle.

Can you just taste the butter?! I think Ina Garten and Paula Dean would be proud!

I made a salad with dried cranberries, scallions, toasted walnuts, and blue cheese, tossed with balsamic vinaigrette dressing. It was great! I wanted to share the combination, and also show you the bowl we got in Mexico on our trip in October. Isn't it cool?

Cookie Baking Frenzy!

Yes, frenzy is the only way to describe my recent cookie baking. In the last week I've baked 9 batches of cookies... and six varies among those batches! I baked four types last Sunday, and after giving them to my 3 coworkers as a Christmas gifts I already determined I needed to bake more. That lead to one batch on Thursday, one on Saturday, and three more today. Does this sound like a math problem to anyone else?!

I have enjoyed this baking immensely, though, because I really don't usually bake as much as I would like. Joe and I are not frequent sweet eaters (ok, I am not... he might be!). And living in Chicago means I have to carry treats on the train with me if I'm going to try to share them with coworkers, which is a pain in the neck. Therefore, I tend to put more of my energy into cooking. But this Christmas has been an excuse to coat my kitchen in flour and really get my oven working. I'll share a few recipes today, and save some for another post.

These three recipes are all from my mom. She has a great collection of Christmas cookie recipes that make their appearance each year, so I knew she was my first source for ideas. Each of these cookies was just the crowd pleaser I remembered. Maybe because of the pounds of butter?? But what better time then -28 degree windchill (no joke) to add a little extra insulating body far? The jam thumb prints were the most popular, and the almond extract gave them that extra special flavor. My favorites are the toffee bars, and of course the snowballs are classic. If you've shared some holiday cookies on your blog, let me know. I have a feeling my crazy holiday baking is not over quite yet!

Grandma's Christmas Snowballs

1 cup butter

1/2 cup sugar

1 tsp vanilla

2 cups flour

1/2 tsp. salt

3/4 cup chopped nuts

Cream butter and sugar. Add vanilla to blend. Mix in flour and salt. For the nuts you can use walnuts right out of the bag - you can toast the walnuts first for a nuttier flavor - or, my favorite, you can use pecans and toast them first. Chop them pretty fine then add to batter.

Form into small balls. Bake at 325 15 or so minutes. Depends on your oven. Here I have to turn them up a bit and a bit of time. You might want to start with 15 mins at 325 and see if you need more time.

Toffee Bars

(From Virginia Hospitality cookbook)

1 cup butter

1 cup brown sugar, packed (light or dark)

1 egg yolk

2 cups flour

1 tsp. vanilla

6 oz semi-sweet chocolate chips

1 cup nuts chopped

Preheat oven to 350. Cream butter and sugar until light and fluffy. Mix in egg yolk. Add flour gradually stirring to blend. Add vanilla. Spread about 1/4 inch thick into 10 x 15 jellyroll pan (I use the big pyrex baking dish and it works just fine). Bake 20-25 mins. until golden brown.

Remove from oven and sprinkle choc. chips on top. Let them melt to soft spreading consistency. Smooth chocolate over surface and sprinkle nuts over top. Pat nuts down lightly with your hand. Cut into bars while still slightly warm.

Raspberry Almond Thumbprints

(From the Land 'O Lakes butter carton years ago!)

2/3 cup sugar

1 cup butter

1/2 tsp. almond extract

2 cups flour

1/2 cup raspberry jam

Heat oven to 350. Combine sugar, butter , and almond extract and beat until creamy. Add flour until well mixed. Shape into 1"balls then make thumbprint. Fill hole with jam. Bake 14-18 mins. Cool then glaze.

Glaze:

1 c powdered sugar

1/2 or so tsp.almond extract

2-3 tsp water.

I don't always glaze them and they are still good. If you are going to freeze them don't glaze. I've done it and they turn pink! But you can freeze them then defrost and glaze before you serve them.

Quick and Easy Mexican Chili

My mom went through many cooking phases as I was growing up, and one I distinctly remember was the Mexican phase. And I guess really, it was more than a phase, because the Mexican cooking (as well as every other phase) has stood the test of time. But there was a time when Mexican cuisine seemed to be her favorite to cook, and I've experienced numerous flavors and ingredients because of her.

Hominy is one of the Mexican ingredients my mom introduced me to. It was most likely in the form of Pasole, a Mexican stew made with pork and this variation of corn. Hominy is a type of dried corn that is treated to remove the hull from the kernel, which leaves it dense yet puffy. It isn't much on it's own, but when added to a soup or stew it takes the dish to a new level.

I haven't found many ways to use hominy besides in a soup like the Chili I made last night. I need to find other recipes, though, because each time I cook with hominy I'm reminded how much I enjoy it. This recipe for Pork and Hominy Chili is a keeper, for sure. Not only is is great tasting, but it's FAST. Seriously, I was done in less than the 30 minute Rachael Ray time limit. I am not usually the fastest in the kitchen, so I was pretty shocked at how quickly this came together. The pork stayed nice and tender, and the seasoning blended nicely. Other than adding a little oregeno I stuck to the recipe. If you're looking for an easy weeknight meal with a new ingredient mixed in, I think I've found the recipe for you!

Pork and Hominy Chili
Cooking Light, September 2007

Ingredients

2 teaspoons canola oil
8 ounces boneless center-cut pork chops, trimmed and cubed
1 cup chopped onion (about 1 medium)
3/4 cup chopped green bell pepper
2 teaspoons bottled minced garlic
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1/4 cup no-salt-added tomato paste
1 (15.5-ounce) can golden hominy, rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup light sour cream


Preparation

Heat oil in a large saucepan over medium-high heat. Add pork to pan; sauté 5 minutes or until lightly browned. Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender. Stir in chili powder and next 4 ingredients (through red pepper). Cook 1 minute, stirring constantly. Stir in tomato paste, hominy, tomatoes, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Serve with sour cream.