Random Red Onion

You know how sometimes you end up with random vegetables in your pantry that you aren't sure what you originally planned to do with, but yet, they sit there just waiting to be used? This happens to me with onions, especially the red ones. I either end up with too many rolling around the pantry with no purpose, or I don't have one when I actually have a recipe that calls for it. In trying to use up my surplus one night, we had a red onion inspired meal. Now I will never have to worry about what to do with them again. I craze this sweet potato on a regular basis.

The 2 vegetable dishes we had for dinner that night would be perfect for a cozy fall vegetarian meal. They are really satisfying, and I think the chicken we had that night got completely ignored.

I love the roasted broccoli, onion and baby portobello muchrooms served with this because it looks so pretty on the plate, and it's a great way to use up the other half of your onion if you are only serving 2 for dinner. I tossed them all with olive oil, little balsamic, salt and pepper and roasted on 400 for 25 minutes.

Roasted Sweet Potatoes with Caramelized Onions

Food & Wine 2003

4 small orange sweet potatoes (6 ounces each)
1 tablespoon extra-virgin olive oil
1 medium red onion, thinly sliced
2 teaspoons balsamic vinegar
Salt and freshly ground pepper
1/4 cup low-fat plain yogurt
2 garlic cloves, minced

Preparation
1. Preheat the oven to 350°. Put the sweet potatoes on a baking sheet and roast for 40 minutes, or until tender.

2. Meanwhile, heat the olive oil in a medium skillet. Add the red onion, cover and cook over low heat, stirring a few times, until caramelized, about 15 minutes. Remove from the heat and stir in the vinegar; season with salt and pepper.

3. In a small bowl, mix the yogurt with the garlic and season with salt and pepper. (this tastes better the longer it sits)

4. Split the sweet potatoes, leaving them attached at the bottom. Season the insides with salt and pepper. Spoon 1 tablespoon of the garlicky yogurt into each potato, then fill with the caramelized onion. Serve, or gently close the sweet potatoes and wrap them in foil for packing.

Make Ahead: The potatoes can be wrapped for up to 4 hours.
Notes: One Serving: 232 calories, 4.2 gm total fat, 0.7 gm saturated fat, 46 gm carb.

Meatless Madness

It is a rarer than rare day when darling Brock says he doesn't need meat to make his meal complete. Enter Eggplant Lasagne. I will admit it's not the healthiest dish I have ever made but it's delicious, and it made a vegetarian meal seem very appealing to the resident meat-eater. We dove into it so fast, I didn't even have time for a proper picture! Although it's not a very photogenic dish.

I started looking for a recipe after hearing a friend go on about an eggplant lasagne he had at a favorite restaurant. I am not a lasagne maker... in fact, I don't think I have ever made it. I am scared of recreating a Olive Garden - Stouffer's frozen cheesy concoction. Not that those aren't tasty, but not my typical cup of tea. I found this one and thought the pesto might make it interesting. It was such a great find, and considering I don't even like nuts - to say I loved the parsley-hazelnut pesto is big. I would use it again in other dishes it was so good.

This is probably one you want to make when you have a slow afternoon or lazy Sunday before since the assembly does take some time. I regretted starting it late on a weeknight, because we ended up eating kind of late. It's easy, just time consuming and definitely worth it. The recipe makes it seem like you have to do all things in succession, but I got the eggplant roasting first, then started the bechamel and was able to get the pesto done while that was going.

I froze half but left 1 serving out to see how it tasted after a couple of days. Maybe even better than the first night. So it will definitely keep well. It also would be great for company because it's pretty fancy (bechamel sauce always does the trick to seem fancy) ... provided your guests will eat eggplant.

I am going to post the original recipe, but I did a few things differently. I used regular dried noodles cooked al dente. I also halved the recipe and made it it in an 8x8 for the 2 of us (and half still went in the freezer). The only thing you can't half is the noodles, but you might need to trim them down to fit in the smaller dish. You can cut the parsley mix a little over half.

Eggplant Lasagne with Parsley Pesto

Gourmet Nov 2003

For béchamel
1 garlic clove, minced
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups whole milk
1 Turkish or 1/2 California bay leaf
1 teaspoon salt
1/8 teaspoon white pepper

For pesto and ricotta mixture
1 1/3 cups hazelnuts (5 1/2 ounces), toasted and loose skins rubbed off in a kitchen towel
4 cups loosely packed fresh flat-leaf parsley leaves (from 3/4 lb)
3 ounces finely grated Parmigiano-Reggiano (1 1/2 cups)
2/3 cup plus 1/4 cup olive oil
2 garlic cloves, finely chopped
2 teaspoons salt
1 1/4 teaspoons black pepper
1 large egg
1 (15-ounce) container whole-milk ricotta

For lasagne
4 pounds medium eggplants (4), cut crosswise into 1/3-inch-thick slices
6 tablespoons olive oil
1 teaspoon salt
3/4 teaspoon black pepper
9 (7- by 3 1/2-inch) oven-ready lasagne noodles (sometimes called "no-boil"; 6 oz)
1 1/2 ounces finely grated Parmigiano-Reggiano

Make béchamel:

Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil over moderately high heat, whisking constantly, then reduce heat and simmer, whisking occasionally, until liquid is reduced to about 4 cups, about 10 minutes. Whisk in salt and white pepper, then remove from heat and discard bay leaf. Cover surface of sauce with wax paper until ready to use.

Make pesto and ricotta mixture:

Coarsely chop 1/3 cup hazelnuts and reserve for sprinkling over lasagne. (I didn't do this)

Purée parsley, Parmigiano-Reggiano, 2/3 cup oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, and remaining cup hazelnuts in a food processor until pesto is smooth, about 1 minute.

Whisk egg in a bowl, then stir in ricotta, 1 cup parsley pesto, remaining teaspoon salt, and remaining 1/4 teaspoon pepper until combined well.

Stir together 1/4 cup pesto and remaining 1/4 cup oil in a small bowl for drizzling over lasagne.

Roast eggplant for lasagne:

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Oil 2 large baking sheets. Brush eggplant with oil on both sides, then arrange in 1 layer on baking sheets and sprinkle with salt and pepper. Bake eggplant, switching position of sheets halfway through baking and turning slices over once, until tender, 20 to 25 minutes total.

Assemble lasagne:

Put oven rack in middle position and reduce oven temperature to 425°F. Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish (3 quart) and line a larger shallow baking pan with foil.

Spread 1 cup béchamel in baking dish and cover with 3 pasta sheets, leaving spaces between sheets. Drop 1 cup ricotta mixture by spoonfuls over pasta, spreading evenly (layer will be thin), then top with 1 layer of eggplant, cutting rounds to fit if necessary. Make 1 more layer each of béchamel, pasta, ricotta, and eggplant. Spread with 1 cup béchamel and cover with remaining 3 pasta sheets. Spread remaining cup ricotta mixture over pasta, then spread ricotta with remaining cup béchamel and top with remaining eggplant in 1 layer (you may have a few slices left over). Sprinkle Parmigiano-Reggiano over eggplant and scatter with reserved chopped hazelnuts.

Tightly cover baking dish with oiled foil (oiled side down), then set dish in foil-lined pan (to catch drips) and bake lasagne 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving. Serve lasagne drizzled with pesto.

Cooks' notes: ·Lasagne can be assembled 2 hours ahead and chilled, covered. Bring to room temperature before baking.·Lasagne can be baked 1 day ahead and cooled completely, then chilled, covered. Let stand at room temperature 1 hour, then heat in a preheated 350°F oven, covered, until hot, 30 to 40 minutes.

Meatless Monday

In the interest of health, the environment, and our personal finances, every Monday has become "Meatless Monday." At first Mike tolerated it (it was my idea, of course), but now I think he's starting to like it, and it's one of my favorite nights to cook. There are actually a few interesting vegetarian recipes out there, and more than that, it forces me to cook outside of my normal routine and try something new.

Tonight's vegetarian menu included Butternut Squash Soup (without the sausage) and Corn & Black Bean Quinoa Salad. The salad is another recipe from Closet Cooking, and it is so delicious. Even Mike loves it. It also gets two gold starts for being mega-healthy (low in fat, high in protein and fiber), and not all that expensive to make. Quinoa costs more than rice, but you can find it at pretty much any grocery store (may have to check the "natural/organic foods aisle") and it packs a much stronger protein punch than plain ole' rice. The recipe calls for cooked black beans and fresh, grilled corn, but since it's October and I'm lazy, I use canned black beans (drained and rinsed) and canned corn. Definitely don't skimp on the cilantro, and you can find chipotle chilis in adobo sauce in the Mexican section of the grocery store-- just make sure to rinse out the seeds because those little babies are HOT! It's ok if you rinse off some of the sauce, too-- it will still have a yummy smokey flavor.

Corn and Black Bean Quinoa Salad from Closet Cooking

Makes 4-6 servings

Ingredients:

1 cup red quinoa (regular quinoa works, too -cjc)

2 cups water

1 cup black beans

1 ear corn, grilled and kernels cut from cob

1/2 red pepper, sliced

1 jalapeno pepper, sliced

2 green onions, sliced

1/4 cup cilantro, chopped

1 tablespoon oil

1 lime, juiced

1 chipotle in adobo sauce, seeded and chopped

1 teaspoon cumin

salt and pepper to taste

Directions:

1. Bring quinoa and water to boil, then reduce heat and simmer until the water is absorbed, about 20 minutes.

2. Mix the quinoa, black beans, corn, red pepper, jalapeno, green onion, and cilantro in a large bowl.

3. Mix the oil, lime juice, chipotle in adobo sauce, cumin, salt and pepper in a small bowl.

4. Toss the salad in the dressing.

Lovely Day for a Guinness Stew (i.e., food your boyfriend will like)

This one is in honor of Liz and her friend: Beef and Guinness stew. I realize that he's British and perhaps doesn't fall into all of the neat American stereotypes we have for men, but I can only write about what I know, and what I know is that most men who like girls also like beef and beer. Better yet, this is a crockpot recipe, which means: a) you won't burn it, overcook it, or serve it raw; b) it will make your flat smell like heaven; and c) you can set it in the morning and spend the rest of the day snuggling your honey.

I got this recipe from The Gourmet Slow Cooker by Lynn Alley. I have reprinted the recipe almost exactly as it is in the book below, however, I did make a few changes when I made it today. The changes were in technique rather than ingredients, which is why I didn't change the recipe here. Basically all I did was keep the fat. You'll notice that the instructions say to brown the beef in oil, then drain it on paper towel before adding it to the slow cooker. It also says nothing about using the leftover browned bits in the pan after browning. With respect to the draining, I just didn't feel like using up any paper towel, so I skipped that step entirely. As for the browned bits, I am of the opinion that leaving the browned bits behind is a tragic waste of delicious flavor, so I used an extra 1/2 cup of Guinness to deglaze the pan, scraped all those yum yums out, and mixed it all into the stew with everything else.

Serve with crusty bread and Guinness, of course.

Beef and Guinness Stew, from The Gourmet Slow Cooker by Lynn Alley

Serves 4-6

Ingredients:

3/4 cup all-purpose flour

2.5 pounds very lean stewing beef, cut into 1.5" cubes

2 Tb vegetable oil (or more, as needed -cjc)

2-3 large potatoes, peeled and cut into bite-sized pieces

2-3 carrots, peeled and cut into bite-sized pieces

2 large yellow onions, peeled and quartered

1-2 sprigs fresh thyme (or 1 tsp dried -cjc)

2 cups Guinness stout or other dark, very hearty beer

1 tsp salt

Chopped fresh parsley, for garnish

Directions:

Place flour in a Ziploc bag (or large, shallow dish/bowl -cjc). Add the beef to the bag/bowl, several pieces at a time shake to coat completely.

Heat a large sautee pan over medium-high heat and add the oil. In batches if necessary, add the beef and cook, turning, for 8 to 10 minutes, until browned on all sides. Using tongs, transfer to paper towels to drain (or not, see above -cjc).

Place the beef, potatoes, carrots, onions, and thyme in the slow cooker and pour the beer over the top. Cover and cook on low for 8 hours, or until the meat is very tender. Season with salt. Remove and discard the thyme (if using fresh).

Transfer to serving bowl and garnish with parsley.

Steak for Non-Grillers

As condo dwellers, we don't have access to a grill just off the kitchen in the backyard patio. I could walk 3 floors up to the roof, but that is no fun when it's dark, windy or cold, and usually I am just too lazy. Yet, there is still sometimes an occassion when a nice, plain steak is merited. I have tried many ways to make a great pan seared steak, like restaurants do, but it is so much harder than it should be. I have overcooked them and made them tough; I served them practically raw once(this was one of my bigger hosting faux pas - it still haunts me). I saw this today and I thought I would share since it makes it seem so simple to get a lovely steak from inside my little kitchen. No grill required.

A demo video from America's Test Kitchen:

If you don't want to watch, here's the summary - For strip steaks, ribeyes or filets, pat them dry. Liberally salt and pepper both sides. Put them in a 275 degree oven for 20-30 minutes on a baking sheet, until their internal temp is 90 degrees. Remove from oven. In large skillet, heat vegetable oil over medium high until almost smoking. Sear steaks for 1 minute 30 seconds each side. Let rest on wire rack above baking sheet. Loosely tent with foil to keep warm. Voila.

http://www.americastestkitchen.com/cookstv/preview/?Extcode=L9KN3BA00
(choose video from list on left to play)

Someone Called Here About a Squash

And it's a good thing, because I can help. When the winter squashes start showing up in piles around the farmers market and the grocery store , I get really excited. I wander around thinking, "I heart Squash." I start to wonder what I can do with all these crazy squashes, and then my bags are too heavy to carry home. I act as if I have to get enough to store for the winter. (I will take pictures from the market next week.) However, there is method of squash cookery that eludes me and it's been driving me crazy for 2 years. I had the most perfect delicata squash at a restaurant in Seattle exactly 2 years ago and I have been trying to figure out how they made it so tasty ever since. I have come close and I must share!

Delicata, just in case you didn't know, is an heirloom squash, and you eat it with the skin on. So I'm guessing the fiber content has to be pretty good too. Here's my method.

Perfect Delicata Squash

Delicata Squash (2 will feed 3-4 people, depending on how big they are and how much they like it)

Butter

Salt

Pepper

(this is a very complicated recipe)

Preheat oven to 400.

Slice squash in half, remove seeds, and slice into 3/4-1 in. horizontal wedges.

Melt approximately 2 tbls. butter in large pan over moderately high heat. Brown squash wedges on each side until nice and golden, 5 minutes per side. Do in batches if necessary. Please on rimmed baking sheet. Season with salt and pepper. Roast for 20 minutes.

Angst in the Kitchen

You know how in romantic comedies about cooking, the main actress always falls in love after being a bitter woman and then her food becomes marvelous and everyone has hearts in their eyes after they eat it? I was the main character last night, but after my weekend... all I had in me was major dislike. And so I needed to make something completely involved and fussy to decompress. So I scrounged through the freezer/fridge to see what ingredients I had on hand for a decent Sunday night meal. (It had to include onions because I need to chop to my heart's content without being corrected on my chopping skills.) Weirdly enough, I had a half a bag of prunes that became the inspiration for this southwestern French menu: Braised Pork Loin with prunes, Farro Risotto, and Glazed Carrots.

Magically, all that bitterness came out flavored like love and I felt like I was in a cheesy movie.

Out of aversion and lots of hostility, I somehow made a dinner that earned the praise of my husband as "probably the best meal I have ever made." For someone so spoiled with good food, that is high praise.

Make this. Make it for company and impress them with your culinary skills. Or make it show your husband how much you love him when really all you can think about is how you can't stand his mother.

(This picture stinks because I had already started eating, but then realized how good it was and thought it was worthy of recording. So I took it in haste to get back to my meal. I wish you could see how pretty it really was.)

Braised Pork Loin with Prunes

Gourmet January 2006; originally published 1951

Notes: I used about 2/3 less prunes and it was fine. I also used Cognac. Much easier to find and its a neighbor of Armagnac so it makes no difference. I didn't need that much cooking time, so make use of your thermometer. I took about 5 minutes off the first braise and 10 off the second.

1/4 cup olive oil
2 lb onions (6 to 8 medium), halved lengthwise, then thinly sliced lengthwise
1 head of garlic, cloves separated and peeled
1 1/4 teaspoons salt
1/2 teaspoon black pepper
2 cups pitted prunes (14 oz)
1 cup Armagnac
1 (3- to 3 1/2-lb) boneless center-cut pork loin roast (3 to 4 inches in diameter), tied
10 fresh parsley stems
2 large fresh thyme sprigs
1 large fresh sage sprig
1 California bay leaf or 2 Turkish
1/4 teaspoon black peppercorns
2 whole cloves
1/3 cup Dijon mustard
1/3 cup packed light brown sugar
1 cup dry white wine
1 cup reduced-sodium chicken broth (8 fl oz)
2 to 3 tablespoons red-wine vinegar

Special equipment: a 5-qt heavy pot with lid (round or oval to accommodate a 12-inch roast; see cooks' note, below); a 6-inch square of cheesecloth; kitchen string; an instant-read thermometer; heavy-duty foil

Heat 2 tablespoons oil in 5-quart pot over moderate heat until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are soft and golden, about 20 minutes. Transfer onions to a bowl and reserve pot.
Simmer prunes and Armagnac in a 1- to 2-quart saucepan 5 minutes. Remove from heat and set aside.

Make a hole for stuffing: Insert a long thin sharp knife into middle of one end toward center of loin, then repeat at opposite end to make an incision that runs lengthwise through roast. Enlarge incision with your fingers, working from both ends, to create a 3/4-inch-wide opening.
Pack about 20 prunes into pork, pushing from both ends toward center (reserve remaining Armagnac and prunes). Pat pork dry and season with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.

Put oven rack in middle position and preheat oven to 375°F.
Wrap parsley, thyme, sage, bay leaf, peppercorns, and cloves in cheesecloth and tie into a bundle with kitchen string.

Brush pork with mustard, then evenly coat with brown sugar. Heat remaining 2 tablespoons oil in reserved pot over high heat until hot but not smoking, then brown meat on all sides (not ends), reducing heat if necessary to keep from burning, about 6 minutes total.
Transfer pork with tongs to a plate, then add white wine and reserved Armagnac (but not prunes) to pot. Bring to a boil, then remove from heat.

Add broth, onions, and cheesecloth bundle to pot with Armagnac mixture, then add pork with any juices accumulated on plate and turn pork fat side up. Bring to a boil over high heat, covered, then transfer to oven and braise 30 minutes.

Add remaining prunes and braise until thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 150°F, about 15 minutes.
Transfer pork to a cutting board and cut off and discard string, then cover with heavy-duty foil (temperature of pork will rise as it stands).

While pork stands, skim fat from surface of sauce (if necessary) and remove and discard cheesecloth bundle, then stir in vinegar and remaining 1/4 teaspoon salt and pepper to taste.

Cooks' note: If you don't have a 5-quart heavy pot, onions and pork can be browned separately in a 12-inch heavy skillet, then transferred with remaining ingredients to a deep 13- by 9-inch roasting pan, tightly covered with heavy-duty foil, and braised in oven.

Remember When Mom Threw the Roast Over the Fence?

Well, I had one of those nights. Dinner was a colossal failure. I am so annoyed. Brock and I got colds over the weekend and are both still feeling pretty wiped out today. However, I still had to go to the grocery store and do the weekly shopping. They had a huge display of squashes, gourds, and pumpkins. I got so excited, and decided the only thing I wanted was butternut squash soup. I have a recipe that I have made many times, and I know the recipe pretty well. So I got all the ingredients, and thought my soup about it all afternoon. I just knew it would make me feel better.

This is what I put in the soup, and I just noticed it was expired. So gross. Moral of the story: don't cook when sick. This is why we have take out.

I was in slow motion the whole time I made dinner but I muscled through because I was so excited for the soup. Finally, I was all set to serve dinner. Butternut squash soup, salad, bread, and some chicken for Brock. Perfect for a Monday night. The last step of the soup is to stir in the cream. I didn't want to used heavy cream, so I was going to use a combo of plain yogurt and sour cream. I reach into the fridge, grab the sour cream and little container of Greek yogurt. Then I plop the yogurt in and randomly taste the spoon.... it was vanilla flavored. VANILLA flavored yogurt! On the last step! I don't even like flavored yogurt. I don't even remember buying it. I tried to scoop it out, but it was too late. The whole thing tasted like sweet vanilla and I have to now pour out a huge pot of soup. Disgusting.

I ate some lettuce and have sat here and pouted over my failed soup. But I do want to pass along the recipe because it is so good. I wooed Brock with this soup when we were first dating and it has been in regular rotation ever since. Make it and then tell me how good it is without vanilla. Boo hoo.

Butternut Squash and Italian Sausage Soup
by Emeril Lagasse

Obviously, I wouldn't make my exact adjustments, but I always skip the crispy sage leaves. I use mostly thyme in place of the herbs and only a tiny bit of sage.

Ingredients
1 large butternut squash, about 3 pounds, halved, seeds removed
2 tablespoons vegetable oil
1/2 teaspoon salt
Freshly ground black pepper
1/2 pound sweet Italian sausage, removed from casings
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon chopped fresh sage, plus 12 whole leaves
1 teaspoon chopped fresh marjoram
6 cups light chicken stock or broth
1 teaspoon cider vinegar or lemon juice
1/2 cup heavy cream, or more to taste
2 tablespoons butter

Directions
Preheat the oven to 400 degrees F.
Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.

In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.
In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.

Serve the soup in bowls, garnished with the crispy sage leaves.

Punkin' Pie (for Breakfast)

So this morning was pretty much the first Saturday since I-can't-remember-when that Mike was home and neither one of us had anything to do for the day, so I decided to celebrate the non-occasion by making breakfast. I had seen a recipe for Pumpkin Pie Pancakes on Closet Cooking (my new and favorite cyber time-vacuum), and thought it looked yummy. I also happened to have some leftover canned pumpkin puree from a sale after Thanksgiving last year (reaping the benefits of last year's thriftiness- that never happens to me!), so I thought I'd give it a try, even though I'm pretty much the most incompetent pancake-maker in America.

Turns out, I'm still the most incompetent pancake-maker in America, but fortunately, this is an easy and forgiving recipe: even if the pancakes aren't perfectly cooked to an even shade of golden brown, it doesn't matter because the batter is orange, so it doesn't show as much. In fact, these pancakes are spectacular, and Mike really loved them. I topped them with maple syrup and some chopped pecans that I toasted for just a minute or two on low heat in a dry pan (and I do mean low heat for just a minute or two-- I burned the first two batches before I got it right). For those that don't like nuts [read: Meredith], still think about including them for anyone else you are serving because they really do add a very nice, autumn-ish flavor. The recipe below is pretty much the exact same one I lifted from Closet Cooking, except that I threw in a dash of salt and vanilla, for the sake of feeling like I contributed something. It's a small batch, though, so consider doubling up if you are making it for more than 2. Enjoy!

Pumpkin Pie Pancakes (adapted from Closet Cooking by Kevin Lynch)

1 cup all purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

1 tablespoon brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon ginger

1 cup milk

1 egg

2 tablespoons unsalted butter (melted)

1/2 cup pumpkin puree

1/2 teaspoon vanilla

Directions:

1. Mix the flour, baking powder, salt, sugar, cinnamon, nutmeg, cloves and ginger in a large bowl.

2. Mix the milk, egg, butter, vanilla, and pumpkin puree in another bowl.

3. Mix the wet and dry ingredients making sure to not over mix.

4. Heat a pan and melt a touch of butter or non-stick spray in it.

5. Pour 1/4 cup of the mixture into the pan and heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.

6. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.

Mixed Company

A couple of weeks ago, I hosted a small, casual dinner party... and by "small," I mean I was planning for 11, which is actually huge for me and my tiny house. Only 9 ended up making it, but it was still a bigger operation than I'm used to. The more challenging part, however, was not the number of my lovely guests, but rather the ages of my lovely guests: of the 9, only 4 of us were adults, and the rest were kids, the oldest being 11, and the youngest being 3. Fortunately, I live in a baby factory, so I have both entertained and witnessed entertaining of kids and adults, and it's really not as hard as you'd think. I think the one basic principle to remember as you keep your younger guests in mind (lest you be horribly offended/embarrassed when your 5-year-old guest publicly turns her cute little nose up at your sauteed rainbow chard) is to make food they recognize in the fanciest, highest quality version you can. That way, you can impress your adult friends and their little ones without having to make two meals (although I don't think it hurts to throw a few hot dogs on the grill if necessary). Case in point: macaroni and cheese. I mean REAL macaroni and cheese, with actual cheese and milk in it. I use the basic parts of Ina Garten's recipe, although I leave out a couple of flourishes (she tops hers with tomatoes), and I have to adjust the cheese to what is available here in Middle America. The result has generally gotten pretty good reviews from the kids and the adults that I've made it for.

Here's the recipe...

Real Macaroni and Cheese (adapted from Barefoot Contessa, Family Style)

Ingredients

Kosher salt
Vegetable oil
1 pound elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
20 ounces extra-sharp Cheddar, grated (6 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 cups plain bread crumbs

Directions
Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the cheese, 2 tsp salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish (a.k.a. 9 x 13 Pyrex or casserole dish).

Melt the remaining 2 tablespoons of butter, combine them with the bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

*** You can make this ahead of time, all the way until you pour the mac n cheese into the baking dish. Cover it with plastic and keep it in the fridge until you're ready to bake. Then sprinkle on the bread crumbs and add an extra 10-15 minutes to the baking time.

(I thought I took a photo of this, but now I can't find it, so I guess I forgot)

For dessert, I made basic brownies from scratch. Again, brownies = kid food. Real brownies made from actual flour and melted chocolate = grown ups are a little impressed (don't know if my guests were, but I would have been, had it not been me doing the baking). This is just the Southern Living Basic Brownies recipe, but I did add the coffee powder. I first heard about adding coffee to chocolate to bring out the chocolatey-ness from my beloved Ina, but it was then confirmed by my friend Michel, the professional pastry chef in NYC. We had a lot of dessert (I also made homemade ice cream, and my friend brought cookies), so there were a lot of brownies left over, but when I took them to work on Tuesday, they were gone in a matter of minutes. These are very cakey brownies, but that could be because I baked them in an aluminum pan... I've heard you should use glass for chewy brownies and aluminum for cakey brownies (can't confirm if that's true or not).

Basic Brownies (adapted from Southern Living Readers' Favorites)

Ingredients
1 cup butter or margarine
4 (1-ounce) squares unsweetened chocolate
4 large eggs
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
2 tsp instant coffee or espresso granules

Preparation
Microwave butter and chocolate squares in a 1-quart microwave-safe bowl at HIGH 2 minutes or until both are melted, stirring once. Add coffee granules and set aside.

Beat eggs at medium speed with an electric mixer; gradually add sugar, beating well.

Add flour, salt, and vanilla, beating well. Stir in chocolate mixture, and, if desired, chopped walnuts. Pour batter into a lightly greased 13- x 9-inch pan.

Bake at 325° for 40 to 45 minutes. Cool in pan on a wire rack. Spread with frosting, if desired, and cut into squares.

Easiest Meal Ever and I Even Got Brock to Eat Fish…

Brock is never excited to eat fish. Ever. That was at least until I learned how to make salmon at a fancy schmancy engagement party at the Chopping Block. He suddenly had a realization salmon could be great off the grill. So I had the chefs show me how to do it, and it has made it's way into regular rotation for dinner at our house. Tonight, I wanted something quick and easy to round out the meal out that I could take over to the boat. This one took 15 minutes, one pot, one bowl and minimal effort. Make it when you want something pretty and healthy but don’t feel like doing anything. It also happens to be a perfect accompaniment to salmon. I would even serve it to other people and pretend like it was harder to make.

Chopping Block Salmon

Salmon, Salt, Pepper, Olive Oil

I like wild sockeye or Coho salmon or anything really bright orange. Do not get the salmon filleted. Buy in one big piece and have the fishmonger take out the pin bones and take the skin off. Get the grill HOT (450-500 degrees). Rub fish on both sides with a little olive oil, sprinkle with salt & pepper. You’ll need tongs and a big spatula. Throw the fish on the grill and leave for 2 minutes max. That’s it. When the fish lifts easily off the grates, it’s ready to turn over. If it sticks, it’s not ready and it will tear if you try to lift it. Repeat for 2 mins. on the other side. It will be perfect.

Spicy Sesame Noodle, Green Bean and Carrot Salad (adapted from Bon Appétit)

1/4 cup rice vinegar (original recipe calls for lime juice)
3 tablespoons safflower oil (canola)
3 tablespoons soy sauce
2 tablespoons (packed) dark brown sugar
1 tablespoon oriental sesame oil
1 tablespoon minced garlic
1 jalepeno or 2 small serrano chilies, stemmed, thinly sliced into rounds
9 ounces green beans, trimmed, cut diagonally into 1/2-inch pieces
9-ounce package linguine
2 cups shredded peeled carrots (I just used my vegetable peeler to do this)
1 cup thinly sliced green onions

Stir first 8 ingredients in medium bowl to blend. Season dressing with salt and pepper. Let stand 30 minutes to blend flavors.

Cook green beans in large pot of boiling salted water until crisp-tender, about 2-3 minutes. Using slotted spoon, transfer beans to cold water to cool. Drain well. Pat dry with paper towels.
Return water to boil. Add pasta and cook until just tender but still firm to bite, stirring often. Drain well. Combine green beans, pasta, carrots, green onions and dressing in large bowl. Toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)

I would have tried to get a better picture but we were so hungry and it was so good, we ate it all before I had a chance. This was round 2 for Brock. Two helpings of fish!! That alone should sell this meal.

Welcome to the World Wide Web

There's a lot of work to be done but I thought I would get things up and running... So here's to the beginning of the chronicle of our lives all tied up in what we eat. Cheers!