Wicked Good Dinner

Stop by our new place!

2011-12-23T21:59:00.002-05:00

We're in the process of moving the blog to Wordpress. In fact, we're in the middle of unpacking right now!

Come on by, bookmark our new place, get a feel for it, subscribe to the feed, kick off your shoes, leave a comment, and hang out a while as we open boxes and put our things away. We don't have a lot of decorations yet, but we've got great food, great recipes, and the granite counter tops sure are nice.
We'll be doing lots of fun giveaways starting mid-January, and we're excited to be a co-producer of Food Blog Forum Orlando 2012, being held at Walt Disney World {OMG!!}, so stay tuned to DawnViola.com for updates -- registration will be online very soon.

Organic Cooking Classes for November/December

2011-10-23T15:23:00.000-04:00

Join me every Saturday for cooking demos and tastings at Clermont's Historic Train Depot located in downtown Clermont. After class, tour the charming restored buildings and enjoy the lake views from Waterfront Park. All classes are held on Saturdays, rain or shine, 11 a.m. to 1 p.m. Classes are $15 per person and are limited to 35 people. Classes fill up fast and tend to sell out, so register early!

Once registered, you'll receive an auto-confirmation, followed by a personal email (from me) with directions and more information. Registration is open for the following classes:

Saturday, November 5th -- Pasta Making Class
Saturday, November 12th -- Holiday Pie Making Class
Saturday, November 19th -- Thanksgiving Made Easy
Saturday, December 3rd -- Holiday Brunch Ideas
Saturday, December 10th -- Edible Holiday Gifts
Saturday, December 17th -- Tapas Party

The 2012 schedule will be online soon :-)

Favorite Fall Recipes

2011-10-14T16:16:00.001-04:00

Fall weather is finally drifting south and we've been experiencing the best of both worlds in Central Florida -- warm, mid-80 degree days that slowly give way to the cool night air. The oven has been doing overtime, cooking salty, garlicky pork roasts, roasted chickens, baked apples and lots of soup. In fact, we've had soup almost every night this week with requests for more. It's our favorite time of year to celebrate some of our favorite fall recipes:

Autumn Apple Carrot Cabbage Slaw with Toasted Poppy Seeds
Swamp Soup for Halloween
Roasted Tomato Soup
Carrot-Ginger Soup
Tomato-Braised Chuck Roast
Chicken Pot Pie

After School Popcorn Fix

2011-08-25T12:10:00.000-04:00

AB started middle school this week; it's also her first time in a public school system. She (thankfully) is having the time of her life. Me? I'm coping as well as can be with her new found confidence and independence (they grow up so fast).

With her grownup outlook in full swing, we've been upgrading to grownup snacks. She's been asking for more spice, more herbs, more adventures with food, which I love and to which I gladly cater.

We've been big on popcorn lately, always making it from scratch on the stove top, and while it's still hot, adding cheeses, herbs and spices to create different flavor profiles.Our favorite is a kicked up version of kettle corn with organic sugar and ground ginger. Give these a try and let us know your favorite:

After School Popcorn

Yields: one gigantic bowl (about 18 cups)
Prep time: 1 minute
Cook time: 6 minutes
Allergy info: soy-free, gluten-free

Ingredients:
3/4 cup organic popcorn
1/2 cup sunflower seed or canola oil
1 teaspoon kosher salt

Directions:
In a large saucepan add oil and popcorn; shake pan to evenly coat kernels with oil. Sprinkle salt evenly over popcorn. Cover and heat over medium-high heat. Cook 2 minutes, swirling pan every 15 seconds.

When kernels begin to pop, continuously swirl pan over heat to prevent burning; cook 4 minutes. Remove from heat; transfer popcorn to a large bowl, or several small bowls. Immediately add toppings while the oil on the popcorn is still hot (see below).

Topping ideas:
To ensure toppings stick, they should be added and mixed into the popcorn as soon as it comes out of the pan, while the oil on the popcorn is still hot and glistening. Sprinkle mixtures over the top, then mix with a large spoon:

1/2 cup grated Parmesan + 1/2 teaspoon cracked black pepper (or)
1/2 cup grated Romano + 1 tablespoon chopped fresh oregano (or)
2 tablespoons fresh thyme + 1 tablespoon lemon zest (or)
1/2 teaspoon smoked paprika + 1/4 teaspoon cumin (or)
1/4 teaspoon ground ginger + drizzle warm sesame oil (or)
1/4 teaspoon each ground cumin + ground cinnamon + ground turmeric (or)
2 tablespoons organic sugar + 1/2 teaspoon cracked black pepper (or)
2 tablespoons organic sugar + 1/4 teaspoon ground ginger

What if the popcorn pushes the lid off the pan?
Keep the popcorn bowl right next to the stove. If you see the popcorn pushing the lid off, tip the lid open just enough to let some of the popped corn fall into the bowl, then return the pan to the stove to continue cooking. The corn will continue to pop, even off the heat, so be careful not to lift the lid too high.

I forgot to swirl and it burned!
It's an awful smell, isn't it! Swirling the pan while it's over the heat is key to preventing the kernels from burning. If it has burned, there's really no way to save the popcorn. Throw it away, clean the pan, open a window and start again. Do not use the same pan unless you've cleaned it first -- the smell and taste will transfer to the new batch of popcorn.

Leftovers?
If you have leftover popcorn, save it in an airtight glass jar or simply leave it in the same bowl, cover with plastic wrap and store in the pantry. Avoid storing in plastic containers -- popcorn tends to easily pick up orders and flavors that could be hanging out in the plastic.

Other healthy after school snacks you might like (and a few sinful treats):
Homemade Granola
Baba Ghanoush
Lettuce Wraps
Strawberry Milkshakes
Homemade Lemonade
Homemade Soda Pop
Cinnamon Raisin Bread
Watermelon Ice Pops
Pecan Blondies
Lemon-Thyme Shortbread Bars

Back to School (and Work) Lunches

2011-08-09T19:47:00.000-04:00

I've been writing and testing dozens of new back-to-school recipes for the past couple of weeks, and ironically, neglecting my own lunch in the process.

That all changed this afternoon when I spied in my box of cookbooks (we're still unpacking boxes at the new house) 400 Best Sandwich Recipes by the amazing Alison Lewis of Ingredients, Inc. Alison and I met (virtually) while developing recipes for a mutual freelance client, and we've stayed in touch ever since.

The minute I saw Alison's book peeking over the top of the half-unpacked moving box, I knew it was time to get the heck out of my lunch rut and make myself something {wicked} good. I was craving vegetables (I'm sure because one had not touched my lips in days) and found the perfect inspiration in her Roasted Vegetable Wrap.

I didn't have all of the exact ingredients on hand, but was able to substitute with the organic vegetables hanging out in the crisper. That's the beauty of a sandwich (and probably why we love them) -- sandwiches are so easy going. I also used flat bread instead of a tortilla wrap. The poor thing got left in the oven one minute too long and crisped right up. Despite, it was still just as delicious and exactly what I needed.

You can read Alison's original Roasted Vegetable Wrap recipe on her web site. And if you need to wing it one day, I'm proof that works, too.

I'll never know how she managed to write and test 400+ sandwich recipes for her book, but I'm sure glad she did. Now no one has an excuse for a boring or uninspired back-to-school or back-to-work lunch.

P.S. please excuse the photo (eeek)... I'm still setting up the new photo studio and waiting for my new tripod to arrive.

Bake a Cake for Rachael Ray + Bakeware Giveaway

2011-08-03T16:04:00.004-04:00

UPDATE:
Congratulations, Mommyof2girlz on winning the Rachael's Oven Lovin’ Bake Set. There's still time to bake that cake for Rachael and possibly be featured in her magazine. See details and links below:

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We all know how Rachael Ray feels about baking, which is why Every Day with Rachael Ray magazine editors are asking their baking savvy readers, like you and me, to help them celebrate by making Rachael a birthday cake.

All you have to do to be part of the celebration is make a homemade treat from the pages of the August issue, on stands now. Choose from any of the four birthday cakes on pages 31-32 or select any ingredient found in this issue and use it in your own cake recipe. Creativity is encouraged!

Once you create Rachael’s birthday cake, snap a photo and post it on www.Facebook.com/RachaelRaymag.

Check the Facebook page on Rachael's birthday, August 25^th, to find out which cake will land a shout-out in an upcoming issue (and possibly a big thank you from the birthday girl herself).

And, to give you a little more incentive to get into the kitchen and start baking, Wicked Good Dinner is giving away a set of Rachael's Oven Lovin’ Bake Set, pictured here.

The 5-pc. Bakeware Set includes:

One 10x15-in. Crispy Sheet
One 9x13-in. Rectangular Cake Pan
One 9x5-in. Loaf Pan
Two 9-in. Round Cake Pans

And features:

Extra wide handles for a confident grasp, even with bulky potholders
Comfortable silicone grips add a splash of color
Long lasting nonstick inside and out, perfect for all of your baking needs
Dishwasher suitable and oven safe to 500F

TO ENTER:
To enter, simply post a comment below between now and 11:59 p.m. East, Friday, August 5th. Be sure you're signed in to Google, or provide a way for us to contact you in case you win; if you post anonymously, we can't notify you if you win. Please note comments are moderated, so it won't immediately appear.

One winner will be chosen at random and notified by email. One entry per person, U.S. residents only. Product will be shipped directly from the manufacturer to the winner. No product or monetary exchanges allowed. Winner has 48 hours to acknowledge the email notification, after which time winner will forfeit and another winner will be selected at random.

BONUS ENTRIES:
You can enter more than once by doing one or more of the following:

1. "Like" Wicked Good Dinner on Facebook (1 entry)
2."Like" Every Day with Rachael Ray Magazine on Facebook and leave a comment here with your first name and last initial. (1 entry)
3. Tweet about this giveaway w/ link and leave a link to your tweet. (1 entry)
4. Follow Rachael Ray Magazine on Twitter @RachaelRaymag and post here with your twitter handle. (1 entry)

Good luck to all!

Homemade Lemonade

2011-07-28T13:53:00.000-04:00

Homemade lemonade is a favorite summer tradition here in the south, second only to sweet tea.

Lemons are available throughout the United States, year-round, and with just three ingredients, a little squeeze and a stir, you’ll be puckering up to a glass in no time.

Improvising:
By adding just a few ingredients to the base recipe below – either to the sugar syrup or to the finished lemonade – you can create dozens of lemony variations. And because lemon pairs well with a variety of savory and sweet ingredients, you can improvise with confidence:

Ginger Lemonade: add 2 tablespoons of freshly grated ginger root to the saucepan while dissolving the sugar.
Ginger Basil Lemonade: add 10 fresh basil leaves, torn, and two tablespoons of freshly grated ginger root to the saucepan while dissolving the sugar.
Summer Fruit Lemonade: add 2 cups fresh summer fruit puree to the finished lemonade, such as blueberry, watermelon or peach.
Pink lemonade: add 1/4 cup of grenadine to the finished lemonade.
Peppercorn Lemonade: pour 8 ounces of lemonade into a glass and grind freshly cracked black pepper into the glass to taste.
Frozen Lemonade: pour lemonade into a large glass or ceramic roasting pan (do not use a metal pan) and freeze for two hours, stirring every 30 minutes with a fork. Mixture will be slushy. Transfer to a blender and blend until smooth but still slushy.
Cucumber Lemonade: add 1/2 cup of pureed cucumber (seeds removed before pureeing) to the finished lemonade.
Sweet Tea Lemonade: mix equal parts of sweet tea and the finished lemonade into a glass.

Homemade Lemonade

Yields: approx 8 (8-oz) servings
Allergy info: soy-free, dairy-free, gluten-free

Ingredients:
3 cups fresh lemon juice; about 20 lemons at room temperature
2 cups sugar
4 cups filtered or bottled spring water (without minerals)

Directions:
Heat water and sugar in a saucepan over low heat, until sugar has dissolved. Remove from heat and let cool to room temperature, or place in the refrigerator to chill.

While the sugar syrup is cooling, juice the lemons. Let lemons come to room temperature. Roll lemons on the counter or table with the palm of your hand with a bit of pressure to burst the juice cells within the lemon – this will yield more juice from your lemons and make easier work of juicing.

Squeeze the lemons over a sieve to catch seeds, or juice directly into a bowl and then strain for pulp and seeds. Combine the sugar syrup and lemon juice in a 2-quart container and stir vigorously.

Pour into glasses with plenty of ice and garnish with mint, sliced lemons, or stems of bruised lemongrass and sugar cane.

Summer Seafood Recipes

2011-07-27T18:27:00.001-04:00

We're working on some exciting design changes at Wicked Good Dinner with the amazing Lindsay from Purr Design, and can't wait to unveil in September. Lindsay also pens the blog Love and Olive Oil, which you should definitely bookmark and make a part of your daily read.

In addition to the blog being under construction, so has our home. We downsized from a big farmhouse to a smaller, completely energy efficient, green home. The only things missing are a few solar panels for the roof, but we hope to have those up within the year.

I'm also in the midst of the next phase of my studies: nutrition. I've completed the first phase of general nutrition, and now working on becoming a certified holistic nutritionist. The more I learn about food, the more anxious I am to share what I'm learning with you.

Needless to say, we've been busy laying the foundation for greener, organic, more sustainable food and lifestyle posts. We're eliminating all network ads from the blog on July 31st (we felt like hypocrites talking about organics and then showing ads that promote products we don't buy, eat, support or believe in), and using that space to share important links, resources and information that will help you live a healthier lifestyle, find organic foods and products in your area and so much more -- everything good, for sure.

Since we've been so busy, we've been turning to seafood for dinner quite often. It's quick and easy to prepare, which is perfect for our 30-minutes or less cooking schedule over the past few weeks. And depending on the species, it's also packed with omega-3s and Vitamins A and D.

Here are some of our favorite go-to summer seafood recipes. Enjoy!

Grilled Swordfish with Heirloom Tomatoes
Wicked Good Clam Chowder
Saturday Night Fish Fry
Seafood Chowder
Baked Cod with Lemon-Garlic Crust
Crab and Corn Cakes

Favorite Peach Recipes

2011-07-12T20:23:00.001-04:00

For a while there, peaches -- good peaches -- were hard to find in Florida. We're crazy about peaches and have been known, on occasion, to drive three hours to the Georgia border just to purchase organic summer peaches from a roadside stand.

This was the first year we didn't make the drive. Because. Florida delivered the most beautiful, organic peaches to us this year, grown just a few miles from our home. I recently had the pleasure of cooking with these juicy jewels during a demo at Leu Gardens, where I featured a sweet and spicy peach salsa cruda. And I can't wait to try the peach crumble-cobbler with the bushel of local peaches I have sitting right next to me as I write.

What's your favorite way to cook with summer peaches? (and if you've ever driven as far as we did to get them, fess up!)

Goodbye Garden

2011-07-08T14:21:00.001-04:00

We bought a new house a few weeks ago, about 40 miles from here, and have been spending a few weekdays and every weekend since moving odds and ends, miscellaneous boxes, and fragile items we didn't want to put into the moving truck.

We came from a fixer-upper farm house, which did me in soon after refinishing the entire stair case and restoring a stained glass window. But our new house is truly new -- brand spankin' new. We don't need to paint, refinish, tile, stain, sand, drywall, or putty a single nook or cranny.

We donated our furniture to a local charity and have yet to buy new, so we've been sitting on lawn chairs in the living room and dining on two small wiggly, unstable card tables pushed together. Our dining chairs consist of my office swivel, an oddball chair from our travels through Belgium, and a child's step stool.

As I was packing up the car this afternoon for our weekend away at the new house, I caught a glimpse of our backyard garden -- the poor thing. You may recall, we started out of the gate like gangbusters, growing seeds in our recycled coffee cans. After a call to the manufacturer, we discovered the cans were coated with BPA. We quickly replanted the seedlings in the ground, but leaf miners ate their way through everything, and many of the young plants didn't make it.

The only survivors were the lettuce (pictured above), our 5-year-old rosemary bush, Greek oregano, chives and thyme. I'm going to pick the lettuce tonight, and once we find a good spot for our new garden, we'll carefully transplant the surviving herbs.

I never thought I'd be so emotionally attached to a garden, but I find myself choking back tears when I think of leaving it behind. The garden has always been small and often unproductive. Yet, I love that little space -- it's brought me peace when times were crazy, and although no vegetables, it's given us years of beautiful rosemary and oregano, and it's provided us with excitement and hope when we plant new seeds every spring.

I'm not sure where we'll plant our new garden yet, but I'm excited to start planning. And then I suppose introductions will be in order, much like we did with our new neighbors: old plants, meet new plants. Get along and happily carry on.

Strawberry Milkshakes

2011-06-29T17:51:00.003-04:00

I was never a "pink milk" kind of kid growing up, unless it was a strawberry milkshake made with vanilla ice cream and strawberry syrup from the neighborhood soda fountain. It was a treat to on the twirly stools at the counter with my baby brother while we watched the waitress (literally) throw together the perfect milkshake: a couple of scoops, a couple of pumps of syrup, a whirl in the blender. Then she would slide a giant silver tumbler with a bendy-straw across the counter landing right in front of me, just like in the movies. I did not share, I did not grant sips. This magnificent milkshake was all mine.

I can't do the big gulp any more, but we often recreate a more petite version with a homemade strawberry syrup and vanilla-bean ice cream. Making your own vanilla-bean ice cream will give the best flavor, but any store-bought natural vanilla ice cream (without gums or stabilizers) will work well.

Strawberry Milkshakes

Yields: approximately 4(6-oz) servings
Prep time: 5 minutes
Cook time: 30 minutes plus 15 minute stand time
Allergy info: soy-free, gluten-free, wheat-free; contains milk

Ingredients:
1 pint fresh strawberries, hulled (or frozen)
1/4 cup organic sugar
1/4 teaspoon kosher salt
10 ounces vanilla-bean ice cream
8 ounces organic whole milk

Directions:
In a medium saucepan cook strawberries, sugar and salt over medium heat. Bring to boiling, reduce to a simmer. Simmer 20 minutes or until reduced by half and thickened. Remove from heat, let stand 15 minutes.

Transfer strawberry mixture to a blender; pulse until pureed. Add ice cream and milk. Blend on high speed until desired consistency. Serve immediately with our mini flourless chocolate cakes.

Grilled Swordfish with Heirloom Tomatoes

2011-06-19T11:00:00.001-04:00

The debate over farm-raised fish vs. wild-caught, along with the ridiculously high prices of seafood these days (because of the debate over farm-raised vs. wild-caught), prevents our family from eating seafood as often as we'd like. But when we do, we do it up big.

When I say "big," I don't mean with fancy sauces or cooking methods. We do it up big by selecting the freshest fish, preferably local, always wild-caught, honoring the integrity of the food with simple preparation -- a drizzle of olive oil, a sprinkle of kosher salt and freshly cracked black pepper, fresh herbs and a hot grill pan.

Grilled Swordfish with Heirloom Tomatoes

Yields: 4 servings
Prep time: 10 minutes
Cook time: 8 minutes
Allergy info: soy-free, gluten-free, dairy-free

Ingredients:
4 (4-oz) swordfish steaks
1/4 cup olive oil, plus more for drizzling
1 garlic clove, minced
2 cups halved organic cherry or grape heirloom tomatoes(if you can't find heirloom, any variety of organic cherry or grape tomato can be used)
1/4 cup fresh whole Greek oregano leaves
kosher salt and freshly cracked black pepper

Directions:
Preheat grill pan to medium-high heat; brush olive oil on grates. Using paper towels pat each swordfish steak dry; drizzle each side with olive oil, set aside. In a large bowl combine 1/4 cup of the olive oil, garlic and tomatoes; toss to coat.

Season each side of swordfish with salt and pepper. Place swordfish steaks on grill pan; cook 4 minutes each side, turning 1/4 turn half way through cooking to create cross hatch grill marks.

Meanwhile, place tomato mixture on another section of the grill pan; season with salt and pepper. Cook 3 to 4 minutes, or until lightly charred. Transfer cooked tomatoes to a clean bowl. Fold in oregano leaves and season with salt and pepper to taste; set aside. Spoon tomato mixture over swordfish steaks and drizzle with olive oil; serve warm.

Recipe note:
If using a charcoal grill instead of a grill pan, prepare grill the same way but place a double sheet of aluminum foil over one portion of the grill to prevent tomatoes from falling through the grates. Or, cook tomatoes over the coals in a cast iron pan.

Watermelon Ice Pops with Mint

2011-06-10T18:57:00.000-04:00

The charm of homemade ice pops is that there are no rules when it comes to containers -- they can take any shape or form. The fruit puree and juice can be poured into paper cups, cupcake tins, mini cake tins, ice cube trays, or tall parfait glasses (like the ones we used for the pops pictured above). And with the short ingredient list, homemade ice pops are easy to make at a moment's notice and stored in the freezer, ready to savor when the weather gets hot.

Watermelon Ice Pops with Mint

Yields: approximately 10 ice pops (depending on the size of your cups, you may yield more or less)
Prep time: 10 minutes + 6 hrs. freeze
Allergy info: soy-free, dairy-free, gluten-free

For the puree:
1 (4 to 5-lb.) organic seedless watermelon
1/4 teaspoon kosher salt
1/4 cup organic sugar
10 whole fresh mint leaves, washed and dried

For the pops:
12 paper cups or tall parfait glasses (tall shot/dessert glasses)
Plastic wrap or foil
12 ice pop sticks

Directions:
Remove colored flesh from the watermelon rind. Discard seeds, dice watermelon flesh. In the bowl of a food processor add diced watermelon, salt and sugar; pulse until smooth. Place a fine mesh strainer over a large bowl. Pour watermelon mixture into strainer. Using a spoon or spatula, press watermelon mixture through strainer; discard any seed pieces and large pieces of pulp.

Place one mint leaf in the bottom of each cup. Pour fruit mixture evenly into cups; cover tightly with plastic wrap. Using a sharp paring knife, make a small slit in the middle of the plastic wrap. Poke ice pop sticks through plastic wrap.

Place cups in freezer. Freeze at least 6 hours; serve frozen. Store in the freezer, covered, up to 3 weeks.

Blueberry Galette

2011-06-09T12:14:00.002-04:00

Of all the freelance writing I do, I'm most proud of my work in Edible Orlando Magazine. The magazine focuses entirely on our local food scene, with emphasis on organic and sustainable practices. In their summer edition, on newsstands now, they cover the gourmet food truck craze in Orlando, cool summer cocktails, and in my article, I talk about the lore of summer fruit pies. Here's a snippet:

Edible Orlando: Plump Berries Sweeten Summer Fruit Pies

By mid-July, Florida’s local fruit scene changes from a kaleidoscope of psychedelic-citrus into a deliciously dark palette of plump, vine-ripened berries. The timely change matches our lazy summer pace, allowing us to appreciate and linger over a berry’s sweetness. Ripe berries needs little else, making them ideal for simple summer snacking. They’re also one of summer’s favorite cooking companions, especially when baked in a pie.

Whether you fancy local blueberries, blackberries, or native huckleberries, a scant addition of sugar and a buttery, flaky crust is all you’ll need to elevate this already perfect summer fruit. And therein lies the allure of summer fruit pies: simple preparation, with very little effort, yields the most delicious results...

Visit Edible Orlando Magazine online to view the entire article and Blueberry Galette recipe.

Watermelon Granita with Fresh Basil

2011-06-05T16:36:00.001-04:00

A prelude to summer hit our farmer's market with the first appearance of organic watermelons last weekend. We brought home two: one to eat, and one for granitas.

Granitas are the Italian version of an American snow cone/water ice/shaved ice, but better. Originating in Sicily, the texture of the granita varies depending where on the island from which it came. Here in the states, we simply use the tines of a fork to scrape the fruit mixture as it's freezing, creating a unique texture that is both smooth and slushy, and slightly chunky.

Watermelon Granita with Fresh Basil

Prep time: 10 minutes + 6 hrs. freeze
Allergy info: soy-free, dairy-free, gluten-free

Ingredients:
1 (4 to 5-lb.) organic seedless watermelon
1/4 teaspoon kosher salt
1/4 cup organic sugar
1/2 cup whole fresh basil leaves, washed and dried

Directions:
Remove colored flesh from the watermelon rind. Discard seeds, dice watermelon flesh. In the bowl of a food processor add diced watermelon, salt and sugar; pulse until smooth. Place a fine mesh strainer over a large bowl. Pour watermelon mixture into strainer. Using a spoon or spatula, press watermelon mixture through strainer; discard any seed pieces and large pieces of pulp.

Pour strained watermelon mixture into a large baking pan or into two large rimmed baking sheets. Cover pan with plastic wrap. Place pan in freezer; freeze 3 hours. Lift plastic wrap and using the tines of a dinner fork, gently scrape the frozen watermelon creating the appearance of shaved ice; cover and freeze 2 hours. Uncover, scrape frozen watermelon; freeze 1 hour or until all liquid is frozen.

Place glasses or bowls in freezer at least 15 minutes before serving granita. Remove granita from freezer, scrape with fork to loosen and fluff ice crystals. Spoon granita into frozen glasses or bowls. Garnish with fresh basil leaves. Serve immediately.

Classic Macaroni Salad

2011-05-29T18:11:00.003-04:00

I was nine years old when I attended my first pot luck picnic that didn’t involve my family’s Italian cooking. My grammar school best friend was on her way to a summer bon fire and picnic, and as an honorary member of her family {which automatically happens when you’re nine and sleep over every weekend}, I was invited to join them.

Unlike our family picnics and reunions that consisted of all-day bocce games and mile-long tables of antipasti, this picnic was real. Real, just like I had seen on The Dukes of Hazard, with the promise of fried chicken, fruit pies, watermelon, corn on the cob, and elbow macaroni salad {whatever that was}.

Growing up we had penne, rigatoni or spaghetti. That’s it. Red gravy or butter. So as a kid, the thought of eating elbow macaroni with mayonnaise, especially if being served alongside a camp fire where I might have the chance to sit next to my friend’s {cute} older brother, was exciting.

As my cousins and I entered high school, our frequent warm-weather family gatherings became few and far between, with summer jobs taking precedence. But there was one 1985 family reunion I remember well.

While moving into a new apartment over the winter, my Italian grandmother uncovered a Betty Crocker Cookbook she had been given in the 1950’s. And much like the Julie and Julia story, she cooked her way through that entire book, from December to August. And sitting on the picnic table that summer, in place of the marinated artichokes and fried peppers, was a heaping bowl of Betty's elbow macaroni salad.

Classic Macaroni Salad

While researching recipes, I found the dressing to be similar but the vegetables varied depending on the region. Some recipes called for red and green peppers, while others incorporated green peas, cucumbers or even sweet pickles. The recipe below incorporates my favorites; substitutions and additions are welcomed. What’s your favorite combo?

Yield: Serves 10
Prep time: 15 minutes
Cook time: 8 minutes
Allergy info: soy-free; contains wheat, gluten, eggs

Ingredients:
1 lb. dry elbow macaroni
1 cup homemade mayonnaise
3/4 cup minced red onion (about 1 medium)
3/4 cup diced carrot, 1/8-inch (about 3 carrots)
3/4 cup diced celery, 1/8-inch (about 2 large stalks)
1 tablespoon apple cider vinegar
2 tablespoons organic sugar
1/4 teaspoon celery salt
1/4 teaspoon cracked black pepper

Directions:
In a large pot of salted boiling water, cook macaroni 8 minutes. Transfer to a colander, rinse under cool running water 2 minutes. Drain and transfer macaroni to a large bowl. Add 1/4 cup of the mayonnaise, stir to combine. Cover, refrigerate 30 minutes.

Remove macaroni from refrigerator. In the same bowl add remaining mayonnaise, onion, carrot, celery, vinegar, sugar, salt and pepper. Using a large soon, gently mix to combine. Add salt and pepper to taste. Serve cold.

Food safety note:
Because this recipe contains mayonnaise, it should be kept cold at all times. If serving outdoors, place the bowl of macaroni salad in a larger bowl of ice, set on ice packs, or keep inside an ice-filled cooler.

How to Grill the Perfect Hot Dog

2011-05-26T10:41:00.000-04:00

Whether gas or charcoal, following steps will help set your grill up for success when cooking the Holy Grail of Memorial Day foods -- the hot dog:

Clean it before you use it: Be honest – you haven’t used your grill since last summer and it’s pretty nasty looking. The day before your first cookout, heat the gas grill on high, or add enough coals to a standard grill for high heat. Place the cover on top, allowing any crust and build up to burn off. Scrape the grate with a clean grill brush and, once the grate has cooled enough, rub canola or sunflower oil over the grates to keep it seasoned (just like a cast iron skillet).
Consider organic: Using natural gas is great, but if using charcoal, consider organic products to heat things up instead of lighter fluid or briquettes made with chemicals. Organic wood briquettes offer vegetable-based starters, and briquettes made from coconut are also available.
Use hot dogs with natural casings: Skip the national brands and go straight for the deli counter for organic hot dogs in natural casings. The organic dogs contain better ingredients and the natural casings crisp up when they hit the grill.
Create hot and cool zones. If using charcoal, build the hot coals up higher on one side and lower on the other to create high and medium/low heat. Start hot dogs in the hot zone to sear and create an outer crust, then move to the medium zone to finish cooking. If using gas, keep half of the grill on high heat, and the other half on low. Most gas grills come with a warming rack above the main grill, but if you’re missing the warming rack, keep one of the burners off and place foods on that side to keep warm.
Take its temperature: Unless you’re up for the worst Memorial Day ever, be sure to check the internal temperature of your hot dogs before serving, which should be 165 degrees Fahrenheit. Undercooked hot dogs can leave you with a stomach full of listeria monocytogenes, which can be fatal. Seriously.
Don’t leave the grill: If you’re going to be grill master for the day, commit to it. Leaving the food unattended can lead to overcooked, charred-beyond-recognition dogs. Stay a while, or take turns with your buddies.
Bust out the condiments, all the way: If you’re grilling the perfect dogs, you’ve got to have the perfect condiments to go with them. Store-bought ketchup, mustard, relish and pickles won’t do, you’ve got to make your own. Lucky for you, we’ve got recipes for them all:

Homemade Ketchup
Homemade Mustard with Coriander and Ale
Kosher-Style Dill Pickles, Without Pickling
Summer Picnic Relish

Greek Salad Wedge

2011-05-24T19:00:00.003-04:00

With the rare exception of travel, we have dinner together as a family every night. No matter what. My parents included. When our daughter was younger, the occasional stuffed animal or doll would also join us for a bite to eat and an improv dinner show.

As our schedules become busier and life crazier, it's often a challenge getting a from-scratch dinner on the table in 30 or less. But, we do it. Every night. And salads help.

On busy weeknights, salads become our go-to vegetable side dish. A sharp chef's knife makes quick work of rough chopping vegetables, and before we know it, we're sitting together, catching up on the day's events, laughing, eating {fresh vegetables}.

One of our favorite salads, especially now that spring cucumbers and tomatoes are in abundance at the farmer's market, is the classic {American} Greek salad. To keep the lettuce from getting soggy, we cut the head of Romaine into quarters and spoon the vegetables and dressing over the top of each wedge just before serving.

Greek Salad Wedge

Yields: 4 servings
Prep time: 15 minutes
Cook time: zero!
Allergy info: soy-free, gluten-free; contains dairy (in the form of sheep's milk)

Ingredients:
1 large head Romaine lettuce
1 cup grape tomatoes, cut lengthwise into quarters
1 large cucumber, peeled, seeded and chopped, 1/4-inch
1 small red onion, sliced paper thin
1/2 cup Kalamata olives, cut lengthwise into quarters
1/4 cup extra virgin olive oil
4 teaspoons red wine vinegar
1/4 cup fresh oregano leaves, chopped
1/4 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1 cup crumbled Feta, divided

Directions:
Trim 1/4-inch from the bottom stem of the Romaine and discard. Cut Romaine in half, lengthwise. Cut each half in half lengthwise to create 4 wedges; set aside. In a medium bowl add tomatoes, cucumber, onion, olives, oil, vinegar, oregano, salt and pepper. Toss to coat; season with additional salt and pepper to taste.

Place each Romaine wedge on a serving plate. Spoon 1/4 of the dressed tomato mixture over each salad wedge. Top with 1/4 cup of Feta. Serve chilled or at room temperature.

Chef's notes:
Lemon juice can be used in place of vinegar. Traditional recipes incorporate green or red bell pepper, and sometimes Greek peperoncini. Feta is available with vegetable rennet or animal rennet; be sure to check labels if you want to keep it vegetarian :-)

Pecan Blondies

2011-05-20T13:40:00.001-04:00

I don't know about you, but I adore chocolate chip cookies made without the chocolate chips. I was laughed at, teased, picked on for years over my chipless cookie fetish, until I found validation in blondies and spitefully shoved one in someone's mouth to keep them quiet. They asked for another.

Blondies are chewy brownie-like cookie bars that get their flavor from butter and brown sugar (blond[e]) rather than chocolate or cocoa powder (brown) in traditional brown(ies). The ingredients, in fact, are the very same ingredients that go into chocolate chip cookies, without the chocolate chips. And just like chocolate chip cookie dough, blondie batter can be baked into bars, as we've done here, or baked as drop cookies.

Pecan Blondies

Yields: 16 large bars
Prep time: 10 minutes
Cook time: 40 minutes
Allergy info: soy-free; contains gluten, dairy, eggs, pecans

Ingredients:
2 cups unbleached all-purpose organic flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup butter (2 sticks), softened
2 cups firmly packed organic brown sugar
2 large eggs, beaten
2 teaspoons vanilla extract
1/2 cup chopped pecans

Directions:
Preheat oven to 350 degrees F. Coat a 9x12-inch baking pan with butter; line with parchment paper. Coat parchment with butter; set aside.

In a small bowl whisk together flour, baking soda, baking powder and salt; set aside. In a medium bowl, using an electric mixer on medium speed, mix together butter and sugar until well combined. Add egg and vanilla; beat until incorporated. Using a mixing spoon stir in flour mixture until moistened. Stir in pecans.

Spread batter evenly into prepared baking pan. Place pan in oven. Bake 40 to 45 minutes, turning half way through bake time, or until a wooden toothpick comes out with a wet crumb when inserted into the center of the batter. Let cool 30 minutes. Cut into squares. Store in an airtight container up to 3 days, or freeze up to 1 month.

Peach Salsa Cruda

2011-05-15T23:31:00.001-04:00

Last week I experienced one of the most perfect days a chef could have; I was asked to do an outdoor cooking demo at the beautiful Leu Gardens in Orlando, where I was greeted by butterflies and blooming, fragrant native Florida flowers. As if the setting weren't enough, I was also given the honor of cooking with just-picked Florida blueberries and peaches. Yes, peaches! Although the growing season is short, Florida produces some of the sweetest peaches in the South.

On the menu was my blueberry galette, which will be featured in the summer edition of Edible Orlando Magazine on June 1st. And a fresh Florida peach salsa cruda:

Florida Peach Salsa Cruda

Yields: 2 cups
Prep time: 15 minutes
Allergy info: soy-free, gluten-free, dairy-free

Ingredients:
8 Florida peaches, diced 1/4-inch
2 plum tomatoes, seeded, diced 1/4-inch
1/4 cup minced red onion
1 small garlic clove, minced
1/4 cup chopped fresh cilantro
1 teaspoon minced fresh jalapeno
1 tablespoon fresh lime juice
Kosher salt and cracked black pepper to taste

Directions:
In a large bowl combine peaches, tomatoes, onion, garlic, cilantro, jalapeno and lime juice; stir until well combined. Add salt and pepper to taste.

Transfer mixture to a colander; place colander in a large bowl. Refrigerate at least one hour, or overnight. Transfer salsa to a serving bowl, reserve liquid. Serve chilled salsa with chips, or as a relish over fish, chicken, pork or steak.

Chef's note:
The reserved salsa liquid makes an excellent base for a summer cocktail.

Lavash Crackers

2011-05-09T21:48:00.000-04:00

Lavash {pronounced "luh'VOHsh"} is a Middle Eastern style flat bread that is rolled thin and baked in clay ovens. The softness of the bread depends on how thin it's rolled. In stores, you'll see a thicker, softer version often used for sandwich wraps. Our favorite way is rolling paper thin and baking until nutty and crisp. And with the simple ingredients, it's an easy and quick dough to make and bake.

Lavash Crackers

Yields: approximately 24 crackers
Prep time: 10 minutes + 32 minute rest
Cook time:7 minutes
Allergy info: soy-free; contains wheat, gluten
Fancy equipment: standing mixer with dough hook, mister

Ingredients:
1 lb. all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
2 ounces olive oil
7 ounces warm water
coarse salt, sesame seeds, poppy seeds, fennel seeds, black pepper (optional)

Directions:
In the bowl of a standing mixer with dough hook attachment add water and oil. Add flour, salt and baking powder. Mix 3 minutes on medium speed until smooth; if mixture is dry, add 1/2 teaspoon of additional water at a time until a smooth ball forms. Remove dough from mixing bowl. Wrap dough in plastic wrap; refrigerate 30 minutes or until ready to bake.

Preheat oven to 325 F. Remove dough from refrigerator; divide in half. Stretch each piece of dough over the back of a sheet pan; edges should be hanging off the sides. Let stand 2 minutes; trim edges flush with pan. Using a mister, lightly spray dough with water or oil; sprinkle desired toppings (coarse salt, sesame seeds, poppy seeds, fennel seeds, black pepper)

Place pan in oven. Bake 7 minutes or until lavash is light golden brown and crisp. Remove pan from oven; let stand 5 minutes. Break lavash into small pieces. Serve warm or at room temperature with our favorite baba ghanoush recipe. Store lavash in an air tight container up to 3 days.

Organic Cooking Classes

2011-05-03T15:43:00.007-04:00

Our summer cooking classes begin next month. Our first class is Friday, June 10th -- Join us for Tapas and Wine Tastings!

REGISTER ONLINE

Tapas and Wine Cooking Class
Hands-on class (you cook!)

Friday, June 10th
6 – 8 p.m.
Whole Foods Market Phillips Crossing
Sand Lake Road, Orlando
Limit 12 students per class

Learn how to make:
- Fresh queso blanco with Spanish olives and tequila gazpacho
- Corn fritters with vanilla and cilantro pesto
- Mussels with spicy saffron cream

Description:
In this hands-on cooking class, you’ll learn professional knife skills, how to make fresh cheese in less than 20 minutes, and how to create an impressive tapas and wine party at home. Each student will have their own work station with cutting board, knives and ingredients to create our tapas party. Whole Foods wine experts will present some of their favorite summer wines and provide samples that pair perfectly with our tapas menu. Small class size with personal instruction.

Food Allergies:
Do you have food allergies? We do, too and can tailor most classes to work with your allergy. Please email us before you register so we can chat.

Our complete summer schedule will be posted soon!

REGISTER ONLINE

Gluten Free Waffles with Vanilla-Cardamom Maple Syrup

2011-05-01T18:24:00.000-04:00

Although I'm not allergic to gluten, I can't get away with eating much of it without some discomfort for a day or two. I'm usually good for one bagel, or two slices of pizza and then have to wait a few days before my system can tolerate more. And since I put myself through the ringer this week while sampling whole wheat breads from a local, organic bakery for recipes I've been testing at work, husband declared today would be gluten-free day.

He whipped up a batch of his most requested waffle batter, but replaced the all-purpose flour with King Arthur Multi-Purpose Gluten-Free flour. I'm not sure what magic took place in that waffle iron this morning, but these waffles were crispy on the outside, fluffy on the inside -- not at all what I had expected.

There is often a gritty texture associated with gluten-free flours that, for whatever reason, didn't happen with this waffle recipe. I'm not sure if King Arthur changed their grind to something finer or if the waffle iron had something to do with it (or both).

Regardless, we had the most perfect, vanilla-kissed waffles this morning, and didn't miss the gluten one bit.

Gluten-Free Waffles with Vanilla-Cardamom Maple Syrup

Yields: approximately 6 large waffles
Allergy info: soy-free, gluten-free; contains eggs, dairy

Ingredients:
2 cups King Arthur Multi-Purpose Gluten-Free Flour
1 teaspoon kosher salt
4 teaspoons baking powder
2 tablespoons organic cane sugar
2 eggs, beaten
1 1/2 cups warm whole milk
1/3 cup salted butter, melted
1 teaspoon vanilla extract
12 ounces grade B maple syrup
1 vanilla bean, split, seeds scraped
1/4 teaspoon ground cardamom

Directions:
Preheat waffle iron according to manufacturer's directions. In a large bowl whisk together flour, salt, baking powder and sugar; set aside. In a medium bowl whisk together eggs, milk, butter and vanilla. Pour egg mixture into flour mixture, stir until well combined.

Meanwhile, in a small sauce pan heat maple syrup, vanilla bean seeds and cardamom over low heat; steep 15 minutes, stirring occasionally. Set aside, keep warm.

Working in batches pour approximately 3/4 cup of the batter onto the waffle iron. Cook according to manufacturer's directions, or until golden brown and lightly crisp on the outside. Serve warm with vanilla maple syrup.

Notes:
Most at-home waffle makers can cook only one waffle at a time. Keep cooked waffles warm by placing them on a baking sheet in a 165 F degree oven.

Save your vanilla bean pod -- place it in your sugar bowl to create vanilla sugar.

Honey Wheat Bagels with Caraway and Poppy

2011-04-28T18:11:00.006-04:00

One of my husband's best friends from high school owned a Jewish bagel shop on the East Side of Providence. And meeting her was really my first introduction to authentic bagels, running a bake shop, and managing a business. I'm still in awe at all she accomplished at such a young age.

Needless to say while my husband and I were dating, the bagel shop was one of our favorite lazy Saturday morning spots for coffee, freshly baked honey-wheat bagels with gobs of cream cheese, and a glance at flyers and newspapers announcing the trendy things happening on Thayer, Waterman and Hope Streets. We were 20-something, broke and blissfully in love {we still are, but with slightly more money and much better jobs}.

After we married, baby arrived. The bagel shop patiently waited for baby's teeth to come in. And when we were ready, the three of us spent many Saturday mornings lingering over juice {for the baby}, coffee and freshly baked honey-wheat bagels with gobs of cream cheese...and lots of napkins.

We moved to Florida shortly thereafter and were sad to learn the iconic East Side bagel shop had closed while we were gone. Thankfully though, the Saturday morning bagel tradition lives on with our homemade version. The key to depth of flavor in this recipe is the long, slow overnight fermentation.

Honey Wheat Bagels

Yields: 6 large bagels or 12 small
Prep time: 10 minutes plus 11-hours, 15-minutes stand time
Cook time: 25 minutes
Allergy info: soy-free; contains wheat, gluten

Ingredients:
1 1/2 teaspoons dry active yeast
1 1/2 cups warm water, divided
Pinch of organic sugar
3 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons kosher salt
1 tablespoon honey
2 teaspoons dark molasses
1/4 cup hard cider or sparkling apple cider
Toasted poppy seeds
Toasted caraway seeds

Egg wash:
1 egg, beaten and mixed with 3 tablespoons cream

Directions:
In a small bowl combine yeast, 1/2 cup of the water and sugar; let stand 10 minutes. Yeast should be foamy. In the bowl of a standing mixer with dough hook attachment, add remaining water, flours, salt, honey, molasses and cider. Mix on low speed 1 minute. Add yeast mixture; mix on medium speed 10 minutes; let stand 10 minutes. Mix an additional 10 minutes on medium speed.

Transfer dough to a large, lightly oiled bowl. Cover bowl with a kitchen towel; set aside 2 hours. Dough should double in size. Push on dough to deflate; fold dough over itself in thirds. Cover and refrigerate 8 hours or overnight.

Remove dough from refrigerator; let stand 15 minutes. Divide dough into 6 equal pieces; roll into balls. Using your thumb, poke a hole into the center of each dough ball; using fingers, stretch hole to a 2-inch diameter. Sprinkle cornmeal on a parchment-lined baking sheet. Place shaped bagels baking sheet; let stand, covered with a floured towel, 1 hour.

Preheat oven to 400 degrees F. In a large pot of salted boiling water, working in batches, remove bagels from baking sheet and place into boiling water. Cook 35 to 45 seconds. Using a spider or slotted spoon, remove bagels; return to baking sheet. Brush bagels with egg wash; top with toasted poppy or caraway seeds. Bake 20 minutes or until golden brown with a crisp crust. Remove from oven; let stand 15 minutes before serving. Store in an airtight container up to 3 days, or freeze up to 1 month.

Can-Do Garden Project: Lettuce, Leafminers and Rust

2011-04-23T16:01:00.001-04:00

In just a few short weeks, we harvested our first lettuce from the garden {above}. Isn't it beautiful! Lettuce seems to grow very well on its own, without a pest around it. I haven't quite figured out why, but I'm just glad it requires very little fussing.

Growing in a mix of 50/50 organic soil and organic mushroom compost has done wonders for helping the seeds grow quickly. We had a few racoons come by and inspect, and one squirrel try to bury a nut in one of the cans, leaving us with a couple of tomato seedling casualties, but for the most part, we've had nothing but beautiful, strong, healthy plants popping up.

We have our yearly leafminers munching tunnel structures through the leaves. I'm torn as to whether to pinch these leaves off at this early stage to prevent the flies from hatching more eggs and continuing the cycle, or risk killing the plants by pinching off the 2nd set of leaves.

And as we thought, rust appeared on the cans after the first watering. Thankfully it's not on the inside, but only on the top and bottom lips of the can. This makes me wonder if the inside is treated with BPA, and if so, then I'd like to transplant everything into pots as soon as possible. I'll be placing a call to the coffee manufacturer next week to see what I can find out about their packaging practices.

For now though, everything is peacefully growing and we're well on our way to having a bountiful summer.

Easy Easter Side Dishes

2011-04-22T16:47:00.000-04:00

Hopefully you weren't like me this year, overwhelmed with projects, lost track of time/space and didn't realize Easter was this weekend. If you saw a flash of white at Whole Foods on Friday, that was me in my chef coat plowing through the aisles hoping there was something organic and grass-fed left for the taking {my apologies to the lady in the red shirt whom I goosed with my cart by accident}. It was crowded. Packed.

Despite, I managed to find a local fresh ham that we plan to smoke tomorrow morning. The gorgeous thing is in the fridge as we speak, soaking in a simple brine of organic sugar, salt, apple cider vinegar and water. Tomorrow we'll dry him off and coat the beast with a dry rub before putting it in the smoker.

I found some beautiful quail eggs that I just finished hard cooking. We'll dye these tonight with beet juice {red}, onion skins {marigold}, and blueberries {blue}. Tomorrow morning, I'll make deviled crab-filled eggs with them.

I'll also be making braised rainbow chard and the following easy side dishes to go with our smoked ham:
Lemon Pepper Orzo with Asparagus and Yellow Squash
Thyme and Rosemary Au Gratin Potatoes
Grilled Caesar Salad

And for dessert, our favorite shortcake:
Rhubarb Strawberry Shortcake with Rosemary and Chantilly Cream

What are you guys making this year for Easter dinner? Any traditions?

Update -- here are the quail eggs we dyed earlier, so cute:

Farm Stand Chicken Salad

2011-04-20T18:41:00.001-04:00

We found the most beautiful mustard greens at the farmers market this week and couldn't resist. The farmer recommended we try them raw in a salad. I admit, I was skeptical because I had been conditioned by the olde-timey southerners to boil the heck out of my greens with a ham hock, salt and onions until the whole mess just melts in one's mouth.

Against my learned antiquated judgement, I put the raw greens to the test in a quick farm stand chicken salad, with the peppery mustard greens tossed into a simple slaw. It's been our favorite lunch to date this week; I'll never doubt a farmer again.

Do you have a favorite spring or summer salad you look forward to every season? Tell us about it below, with a link to your recipe.

Farm Stand Chicken Salad

Yields: 2 servings
Allergy info: soy-free, wheat-free, gluten-free; contains eggs

Ingredients:
2 boneless skinless chicken thighs, poached and shredded
2 tablespoons homemade mayonnaise
1 teaspoon chopped fresh oregano
1/4 teaspoon kosher salt
Pinch of cracked black pepper
1 small garlic clove, minced
1 cup shredded mustard greens
1/2 cup shredded cabbage
1/2 cup julienned carrots
1 tablespoon olive oil
1 teaspoon apple cider vinegar
1/4 teaspoon organic sugar
1/8 teaspoon salt
lemon wedges (optional)

Directions:
In a large bowl combine chicken, mayonnaise, oregano, salt, pepper and garlic; refrigerate 10 minutes. In a medium bowl combine greens, cabbage, carrots, oil, vinegar, sugar and salt; set aside.

Meanwhile, place two salad plates into the refrigerator until well chilled, about 10 minutes. To serve, place half of the slaw in a small mound in the center of the salad plate. Spoon half of the chicken mixture over the slaw. Repeat for the second dish. Serve cold, and if desired with lemon wedges.

What every newlywed kitchen needs (and wants) + a giveaway

2011-04-19T20:16:00.001-04:00

Hey, newlyweds, we've partnered with the Perfect Wedding Guide and America's Test Kitchen to help you plan the perfect bridal kitchen registry:

...While walking around your favorite kitchen store with a registry price gun can make for a fun afternoon, arriving without a gift plan can make selecting cookware and appliances seem overwhelming when building a collection from scratch. With your favorite kitchen store in target range and registry gun in hand, the following list will help you build the perfect newlywed kitchen... To read the entire article and register to win a copy of The America's Test Kitchen Healthy Family Cookbook visit the Perfect Wedding Guide Blog.

Goat Cheese Bruschetta with Minted Balsamic Strawberries

2011-04-17T21:40:00.001-04:00

Congratulations to Siobhan Ogle and Tiffany Gower, winners of the Edible Orlando Magazine Seasonal Recipe Challenge. Staffers from Slow Food Orlando and Edible Orlando selected their recipe as their favorite way to use fresh Florida in-season produce.

As one of the recipe testers (and tasters) for the challenge, I found their recipe to be quick, deliciously simple and the perfect way to highlight Florida's spring crop of sweet organic strawberries:

Goat Cheese Bruschetta with Minted Balsamic Strawberries
recipe courtesy Siobhan Ogle and Tiffany Gower

Makes 8 bruschetta

Ingredients:
1 1/2 cups balsamic vinegar
1 teaspoon sugar
8 (1/2-inch thick) slices French baguette
1 pint strawberries, hulled and sliced (about 2 cups)
1 tablespoon chopped fresh mint
Pinch kosher salt
1/2 cup goat cheese, divided
Fresh mint sprigs (optional)

Directions:
In a small saucepan heat balsamic vinegar and sugar over medium-high heat. Bring to boiling, reduce to a simmer. Cook until reduced by half, about 15 minutes. Remove from heat, let cool to room temperature.

In a medium bowl stir together balsamic reduction, strawberries and mint. Refrigerate, covered, 1 hour. Preheat grill pan or broiler. Grill or broil baguette slices until toasted, about 2 minutes each side.

Spread 1 tablespoon of goat cheese on each slice of baguette. Top with minted balsamic strawberries, and if desired, garnish with additional fresh mint sprigs.

For more great ideas on how to use organic Florida strawberries, check out my strawberry article and recipe in the current issue of Edible Orlando Magazine.

Lemon-Thyme Shortbread Bars

2011-04-16T10:54:00.001-04:00

If there is any cookie dough recipe you can easily master and make your signature recipe, it's shortbread. Shortbread is foolproof. The base list of ingredients is simple and sweet, and the method couldn't be easier. Shortbread cookies and bars should be a golden shade of blonde, with a crumbly-crisp bite that slightly gives under your tooth and then slowly melts in your mouth.

Lemon-Thyme Shortbread Bars

Prep time: 10 minutes
Cook time: 40 minutes
Allergy Info: soy-free; contains wheat, gluten, dairy

Ingredients:
3 cups all-purpose flour
8 ounces salted butter, softened (16 tablespoons)
1 cup organic sugar
Zest of 1 lemon
2 teaspoons fresh thyme
1/4 teaspoon vanilla extract

Directions:
Preheat oven to 325 F. Line a 9x12-inch sheet pan or baking pan with parchment paper.

In the bowl of a standing mixer with paddle attachment, combine flour, butter, sugar, zest, thyme and vanilla on low speed until flour is absorbed. Increase speed to medium-high; mix until a crumbly dough is formed. Gather dough into a smooth ball and press evenly into prepared pan. Score dough with a knife (without cutting all the way through) into squares or rectangles. Using the tines of a fork, pierce each section of shortbread three times.

Place pan in oven. Bake 35 to 40 minutes or until lightly golden. Remove pan from oven. Using a knife, cut shortbread along score lines; set aside, allow to cool 1 hour. Once cooled and firm, break bars apart along the score lines and serve. To store, transfer shortbread to an airtight container up to 7 days, or freeze up to 1 month.

NOTES:
Shortbread nirvana and your oven:
To achieve shortbread nirvana, you'll have to commit to your oven the first time you bake these, or you could end up with some unpredictable results. Because every oven is different -- some run hot, some run cool, which can cause uneven cooking -- you'll need to keep an eye on things. After the first 30 minutes of baking, stay put and check your shortbread every 10 minutes until perfection and record any time differences.

About vanilla extract
Do you know some vanilla extracts contain corn syrup? Even the organic brands can sneak that into their formulas, so read labels carefully.

Flavor profiles:
Many flavors can be added to the base shortbread recipe (flour, butter, sugar). Replace the lemon zest with orange or lime zest, and the thyme with rosemary or Greek oregano. Or toasted, shredded coconut with a splash of almond extract is always a favorite in our family. The recipe can also be made savory by replacing the sugar with Parmesan cheese. The texture will be more crumbly, with an intense cheese flavor. Include savory mix-ins such as fresh herbs, cracked black pepper, roasted garlic or toasted caraway seeds.

Can-do Garden Project

2011-04-15T11:47:00.001-04:00

We haven't had a very successful garden, in terms of vegetable yield, for the past three years. Partially because of periods of neglect. Partially because of the weather. Partially because of unknown reasons. We have a beautiful herb garden, with a 4-year-old rosemary bush, fresh thyme, Greek oregano, chives and cilantro. But sadly, no vegetables since 2007/2008.

This year I got {wicked} smart. OK, I read a book by a smart person, who in turn made me smart, and we're trying container gardening. With containers, I can control neglect, weather, and easily manage the other reasons of unknown origin that may have caused our traditional garden to deny us vegetables.

We've been saving organic coffee cans (the coffee is organic, not the cans) for the past year. Originally, they were hanging around for our daughter's art projects, but when I discovered how many had accumulated in the garage, I thought they might be the perfect receptacle for growing things we could eat, like the vegetables that refuse to grow in the ground.

Knowing the controversy over aluminum, I had to make sure our cans were steel before going through the trouble of preparing them for planting -- the cans weren't stamped, and the product labels didn't give any packaging information; nor did the coffee brand's web site.

I searched online for a good 30-minutes for variations of "how to tell if your coffee can is aluminum or steel," without much luck. And then I found a no-nonsense site that spelled it out for me in 3rd grade terminology: The way to tell if your can is aluminum or steel is to hold a magnet to it. If the magnet sticks, it's a steel can. If it doesn't stick, it's aluminum. Brilliant! (clearly, I'm talking about the web site and not me.)

And, like the groundhog promising an early spring, we saw the canned good news right there on our kitchen table: the magnet stuck like glue.

Husband poked holes in the bottom of each can with his caveman toolkit, consisting of a screw driver and hammer, while I started to peel labels. I stopped peeling after the 3rd can, which was when I had my other ah-ha moment: rust.

At some point, I'm fairly certain these cans will rust since they're not treated with anything. Unfortunately, I'm not up on my steel can science, so I'm checking on that as we speak.

In the meantime, our organic seeds have arrived, and if we can figure out a healthy way to keep the rust out of the cans, we'll be planting this weekend.

Food Blog Forum Seminar Recap

2011-04-13T17:31:00.002-04:00

Months of planning culminated this past weekend when bloggers from all over the country landed in Orlando for the Food Blog Forum Seminar. And if you missed it, you missed a lot.

You missed the incredible hospitality, food, music and over-the-top welcome party sponsored by Whole Foods at Dr. Phillips Crossing. You missed the generosity of McCormick & Schmick's who spoiled us with appetizers and cocktails during the wrap party. And you missed the face-to-face, hey-I-know-you, elbow rubbing and business card swapping with top food bloggers.

I was so excited to finally meet Aggie, Lindsay (whom I kept referring to as "love and olive oil" all weekend instead of Lindsay), Maureen and Merry-Jennifer.

Sandwiched between those two magnificent networking parties was an incredible day of knowledge sharing. Each of our speakers brought their unique perspective of the food blog world into our conference room and spilled all of their secrets to success.

We walked away with a better appreciation for blog design, SEO and marketing. We honed our food photography skills. And we were motivated to get out there and start making things happen.

More photos:
If you missed it, you can see photos on the Wicked Good Dinner facebook page. And then, keep your schedule clear for next spring -- Food Blog Forum seminar will be back in Orlando again.

Many thanks to our hosting sponsors Whole Foods Market and McCormick & Schmick’s. And also to the sponsors providing incredible giveaways and goodies for our swag bags: American Pie Council, America’s Test Kitchen, Calphalon, Chicago Metallic, Cooking.com, Edgeware, Kerrygold, KitchenAid, Le Creuset, West Bend, Bakerella, Batter Blaster, Chinet, Chuao Chocolatier, Duda Farm Fresh Foods, EatSmart Scales, Man Pans, Mueller’s Pasta, Roland Foods, Seneca Farms, Tassimo and Wildly Natural One.

Last, but certainly not least, thank you to Jaden and Scott of Steamy Kitchen and Julie of The Little Kitchen, my planning partners.

More Food Blog Forum recaps from:
The Little Kitchen
Steamy Kitchen
Kristen B. Veloria
Aggie’s Kitchen
Merry Gourmet
WordFlux
Fertile Ground

Farm to Table, Spring Cucumbers

2011-03-26T19:07:00.002-04:00

If what we're receiving in Florida is any indication of the organic produce about to hit your state, it promises to be a delicious spring for all. Although spring may seem several weeks away for many, it's full-on here in Orlando -- bulbs have bloomed, tree branches have unfurrled their annual chartreuse kaleidoscope of tender leaves, and the produce at the farmer's market is absolutely perfect.

One of my favorite growers, whom I visit at the Winter Park market every Saturday, sells the most beautiful cucumbers -- crunchy, sweet and fleshy. "Simply dressed" is the only honorable way to eat these. There's no set recipe. Wash and slice the cucumbers, then drizzle sparingly with olive oil, a squeeze of lemon, coarse salt and pepper, fresh herbs and lemon zest, and brown mustard seeds.

Williams-Sonoma Cooking Demo

2011-03-21T21:30:00.003-04:00

Join me this weekend at Williams-Sonoma, Mall at Millenia location, for a cooking demo and tasting:

Free
Vegetarian and Vegan Cooking
Saturday, April 30th
12 p.m. - 2 p.m.
Carrot-ginger soup with candied carrot chips

Simplicity of Simple Syrup

2011-03-18T21:35:00.000-04:00

Simple syrup lives up to its name. Really. It’s simple to make, simple to use, simply delicious (chime in if you can think of more “simple” puns).

A simple recipe:
To create simple syrup, in a saucepan heat 1 cup sugar + 1 cup water over low heat. Cook 3 minutes or until the sugar dissolves, stirring occasionally. Remove from heat, let cool to room temperature. Transfer to a glass or ceramic container (do not use plastic), cover and refrigerate up to 7 days. Use in any recipe requiring a liquid sweetener such as cocktails, lemonade, coffee, tea, sauces, marinades or desserts.

A fancy simple syrup:
Infusing simple syrup with fruits, herbs and spices is just as simple as simple syrup itself. As the water and sugar are dissolving over low heat, add your choice of orange, lemon or lime peel (without the bitter pith), sliced fennel bulb, fresh gingerroot, mint, basil, thyme, rosemary, peppercorns, toasted fennel or caraway seeds – you get the picture. How much should you add? It’s a matter of taste. For 1 cup of sugar/water, we recommend any of the following – feel free to mix and match to create endless flavor profiles:

Peel of 2 lemons (no white pith)
Peel of 3 limes
Peel of 2 oranges
Peel of 1 grapefruit
1/2 cup peeled, sliced fresh gingerroot
1 cup fresh sliced fennel bulb
1 cup fresh chopped basil, mint, cilantro or other herbaceous aromatics
2 tablespoons rosemary, thyme or other woody herbs
2 tablespoons toasted fennel seed, caraway seed or similar
1 teaspoon whole black peppercorns (use less for less heat)
1 chili pepper, sliced in half

Allow the aromatics to steep in the syrup until the syrup cools to room temperature. Strain syrup, discard the aromatics. Transfer to a glass or ceramic container (do not use plastic), cover and refrigerate up to 7 days.

Our favorite {wicked good} way to use simple syrup is in homemade soda pop by mixing the syrup, fruit juice or pureed fruit and sparkling water.

Ginger-Grapefruit Soda Pop

Servings: makes 10 (8-oz.) servings
Allergy info: soy-free, gluten-free, dairy-free

For the ginger simple syrup:
1 cup organic sugar
Pinch of salt
1 cup water
1/2 cup peeled, sliced fresh gingerroot
1/2 teaspoon whole black peppercorns
1/4 teaspoon organic vanilla extract

For the soda:
2 1/2 cups fresh grapefruit juice (about 3 medium grapefruit)
5 cups sparkling water, ice cold
1/2 cup organic sugar
Ice cubes

Make the ginger simple syrup:
In a small saucepan heat sugar, salt, water, gingerroot, peppercorns and vanilla extract over low heat until sugar is dissolved, stirring occasionally, about 3 minutes. Remove from heat. Cover and let stand until room temperature, about 30 minutes. Strain syrup, discard aromatics.

Make the soda:
In a large pitcher stir together the ginger simple syrup and grapefruit juice, set aside. In a large dish spread organic sugar in a single layer. Moisten rim of each glass with water. Dip rim of each glass in sugar, set glasses aside, discard sugar. Fill each glass with large ice cubes. Pour 4 oz. of grapefruit mixture into each glass; top with 4 oz. of sparkling water. Gently stir to mix, serve cold.
cold.

St. Patrick's Day Favorites

2011-03-15T09:31:00.001-04:00

It was considered an undocumented sin, murmured throughout the streets of Federal Hill in Rhode Island, for an Italian to date or marry Irish blood {which I never understood because we're all carrying around the same Catholic guilt}. My mother obeyed, until my parents divorced. And then, I think out of spite, she settled down with an Irishman.

My step-dad is typical -- red hair, ruddy skin, Boston accent, owns land somewhere in Ireland he's never seen, still goes to Church every Sunday and days of holy obligation, and dreams of meat and potatoes.

He had no idea what he was in for when he joined this family. We're Italian. We cook Italian, eat Italian, talk Italian, act Italian. So my mother, trying to please everyone, created an unusual fusion of Italian-American-Irish recipes around St. Patrick's Day: Italian beef stew with a bottle of Michelob thrown in, Irish soda bread with fennel instead of caraway, and corned beef and cabbage with basil and oregano, sometimes turned into braciole.

Over the years, I've tried to separate the two countries and get back to basic Irish-American favorites. So far, so good:

Irish-American Stew with a Pint of Ale
Irish Soda Bread Scones
Corned Beef and Cabbage, Easy as Boiling Water

And for Lent:
Baked Cod with Lemon-Garlic Crust

How to Make {Wicked Good} Mayonnaise

2011-03-06T19:34:00.001-05:00

Mayonnaise is a permanent emulsion made by suspending tiny drops of oil (any kind) and water (usually lemon juice or vinegar) in an emulsifying agent (egg yolk which contains lecithin) using a whisk. It’s an easy at-home condiment to make, tastes so much fresher than store-bought, and can be easily manipulated into thousands of flavor profiles with the addition of simple herbs and spices.

Depending on the oil you use, your homemade mayonnaise will range from ecru to a pale yellow. Olive oils will produce a distinctive fruity flavored mayonnaise with a pale yellow color, while neutral oils, such as sunflower, will produce a mayonnaise lighter in color and flavor. You can also play with the viscosity of your mayonnaise by the amount of oil you add. The more oil you use, the thicker your mayonnaise will be.

Mustard makes it happen
The secret to getting mayonnaise to act like mayonnaise is establishing the initial emulsion before streaming in all of the oil. A dollop of mustard, which also contains emulsifying lecithins, and a few drops of oil added to the egg yolks will ensure your emulsion will stick around to form mayonnaise.

Slow and steady makes the best mayo
Once the initial emulsion is formed, the oil can be whisked into the egg yolks in a slow, steady stream. The slower the oil is added, the smaller the oil droplets will be, creating a more stable mayonnaise.

The raw truth about raw eggs
It’s unlikely your eggs will be contaminated with salmonella. And while acid (lemon juice or vinegar) will prevent bacteria from growing, unless you have a kit and can test the Ph levels of your mayonnaise at various stages of emulsion, it’s impossible to know if the acid in the mayonnaise has killed any pathogens. If you’re concerned about salmonella, are pregnant or have a compromised immune system, pasteurize your eggs before making mayonnaise to avoid contamination.

Hand-eye coordination required
Mayonnaise requires some serious multi-tasking. One hand will need to hold the mixing bowl steady and stream in oil, while the other hand briskly whisks. If you’re smart (like I know you are), you’ll have a mayo-buddy there with you to hold the bowl steady, or use a damp towel to keep the bowl from spinning wildly while you stream and whisk. There’s always the “push the bowl into your chest while leaning the other side of the bowl against the coffee maker so you can stream oil and whisk” technique, which is a favorite of mine.

Why not use an egg beater?
If your hand held mixer has a whip attachment, by all means, use it. Otherwise, your small-batch mayo should be whisked by hand since there won’t be enough mass for your standing mixer to mix.

{Wicked Good} Mayonnaise

Servings: about 1 1/4 cups
Prep time: 20 minutes
Allergy info: soy-free, gluten-free, dairy-free; contains eggs

Ingredients:
1 egg yolk, room temperature
1/2 teaspoon mustard
1 cup sunflower oil
1 tablespoon white wine vinegar (or lemon juice)
Kosher salt
Freshly cracked black pepper

Directions:
In a medium glass, ceramic or non-reactive bowl whisk together egg yolk, mustard and a few drops of the oil until thick. While constantly whisking, stream in half of the remaining oil. Add vinegar and whisk until combined. Add salt and pepper to taste. Continue adding oil while whisking until desired consistency is reached. Stir in additional salt and pepper to taste. Refrigerate, covered, up to 3 days.

Variations:
Add 1 small garlic clove, minced, along with chopped fresh herbs such as tarragon and flat-leaf parsley. 1/2 teaspoon of organic sugar or honey will create a sweet and tangy mayonnaise. Toasted, ground spices such as curries, cumin seeds or smoked and dried chiles will create a colorful and fragrant mayonnaise and the perfect base for many sauces or dressings.

Make these other favorite condiments at home, too:
Homemade Ketchup
Homemade Mustard with Coriander and Ale
Kosher-Style Dill Pickles, Without Pickling
Summer Picnic Relish

Free Cooking Classes and Demos

2011-03-03T09:16:00.003-05:00

Join us throughout March and April for free cooking classes and demos:

April 23rd:
Pie-making class
Sponsored by Publix
Windermere Library
11 a.m. - 2 p.m.
FREE with library card
Call 407-835-7323 to register

April 30th:
Demo and tasting
Williams Sonoma
Mall at Millenia
Noon
FREE

Soy-free Soy Sauce

2011-03-01T15:31:00.003-05:00

I miss Asian food. And I'm not just talking Chinese-American takeout. My food allergies pretty much wiped the entire continent of Asia from my palate since many of the recipes from China, Japan, Thailand and the Middle East contain MSG, soy, soy sauce, beans and other legumes.

I can certainly make Chinese food at home, without soy, and I do. But there has always been something missing; a certain something I could never quite get right: umami. I was missing the 5th taste that only soy sauce could deliver.

With the onslaught of umami marketing over the last few years, I had a light bulb soy sauce moment, and wondered: could I make my own soy sauce using everything umami except the fermented soy?

I started by making a list of anything that contained natural glutamates (umami) -- mushrooms, tomato paste, onions, beef, seaweed, carrots, anchovy, Parmesan -- and whittled it down to the most common items that pack the most umami punch.

My first test involved dumping everything in a sauce pan, bringing it to boiling and seeing what happened. I ended up with a rich mushroom broth, which was delicious as a base for something, but lacked the depth that soy sauce offers.

I needed to coax more complex flavors out of every ingredient, which is often done by caramelizing food in a hot pan. Caramelizing also develops sugars, and I didn't want a noticeable sweetness, so caramelizing the onions was out. The onions had to be cooked though; boiling them wasn't giving the sauce enough flavor. Instead of caramelizing, I tried charring the onion right in the pan.

The charred onion, and its browned bits left on the bottom of the pan, along with caramelized tomato paste and anchovy paste, gave the liquid just enough of that "dark" flavor often found in soy sauce.

With the onion, tomato and anchovy paste set, the next variable was the broth. My first test involved beef broth, which left the sauce tasting like a burned, overcooked, cafeteria French onion soup. I initially thought chicken broth might be too light, but it proved to be the perfect carrier of flavor. And when combined with the charred onion, caramelized tomato, anchovy paste and dried mushrooms, the dark, salty, bitter characteristics of soy sauce were mine again...and now yours, too.

Soy-free soy sauce

Prep time: 5 minutes
Cook time: 35 minutes
Servings: makes approx. 16 ounces
Allergy info: soy-free, gluten-free, dairy-free, egg-free

1 onion, peeled and cut into quarters
1 tablespoon tomato paste
1 teaspoon anchovy paste
2 ounces dried porcini mushrooms, rinsed, drained and roughly chopped
32 ounces chicken, turkey or vegetable broth
Kosher salt to taste

In a dry, stainless steel skillet char onion over medium-high heat (do not use nonstick), about 10 minutes; onion will be black around edges and on points of contact.

Add tomato and anchovy, spread into a thin layer. Add mushrooms and broth; stir to release any browned bits on the bottom of the pan. Bring to boiling, reduce to a simmer. Simmer on medium heat until reduced by half, about 15 minutes.

Taste for salt – with the added anchovy and naturally salty mushrooms, the mixture may already be salty enough. If the mixture isn’t as salty as regular soy sauce, add one pinch of kosher salt at a time, stir to dissolve, and taste again. Repeat until the desired saltiness is achieved.

Remove from heat, set aside 10 minutes. Strain mixture. Reserve mushrooms* and transfer liquid to a bottle or air-tight container. Serve immediately, or refrigerate up to 7 days.

*Notes:
Reserved mushrooms can be used in other recipes such as soups, salad dressings or steak sauces. Keep refrigerated up to 3 days, or freeze up to 1 month.

Vanilla Bean Bread Pudding with Cardamom Caramel Sauce

2011-02-20T15:17:00.000-05:00

If you missed yesterday's cooking class at the Windermere Library, you missed the Vanilla Bean Bread Pudding with Cardamom Caramel Sauce we made. It was so good that it inspired the nice gentleman in the front row to ask for my hand in marriage.

I can't guarantee the same will happen for you when you try this recipe, but it will make the people you share it with very happy.

Vanilla Bean Bread Pudding with Cardamom Caramel Sauce

Prep time: 10 minutes
Cook time: 40 minutes
Yields: 9 servings
Allergy info: soy-free; contains wheat, gluten, dairy, eggs

For the bread pudding
4 cups cubed French or Sourdough bread, 1/2-inch cubes (about 1 loaf)
2 tablespoons butter, room temperature
5 eggs, room temperature
1 cup sugar
1 1/2 cups whole milk
1 1/2 cups cream
1/4 teaspoon kosher salt
1 vanilla bean, split and seeds scraped

For the cardamom caramel sauce
4 tablespoons salted butter
1 cup cream
1/2 cup half and half
1 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt

For the whipped cream
1 pint heavy cream
3 tablespoons sugar
Ground cinnamon or cardamom (optional)

Preheat oven to 350 degrees Fahrenheit. Butter a 9-inch baking dish with 2 tbsp. of the butter. Add bread cubes to pan, set aside.

For the bread pudding, in a large bowl beat eggs and sugar, set aside. In a medium saucepan heat milk, cream, salt and vanilla bean pod and seeds over low heat; steep 10 minutes. Pour a small amount of the milk mixture into the egg mixture while whisking to temper. Continue to incorporate the milk mixture into the egg mixture until well combined; pour over bread cubes, pressing bread gently until saturated (mixture can be refrigerated up to 24 hours at this point or baked). Place pan in oven; bake 25 to 30 minutes, or until puffed and slightly dry on top.

Meanwhile, in a medium saucepan heat butter, cream, half and half, sugar, vanilla, cardamom, cinnamon and salt over medium heat. Bring to boiling; reduce to a simmer. Cook, stirring occasionally until thick and light brown, about 20 minutes. Remove from heat, keep warm. Stir with a whisk until smooth before serving.

For the whipped cream, in a large bowl, using an electric hand mixer with whip attachment, whip heavy cream on medium speed until slightly thick. Add sugar and continue to whip until soft peaks form, about 3 minutes.

Place spoonfuls of the bread pudding on small serving plates. Drizzle with cardamom caramel sauce and top with whipped cream. Sprinkle with additional cinnamon or cardamom if desired, and serve warm.

Notes:
The vanilla custard can also be used as the base for crème brulee, vanilla pudding, vanilla bean ice cream, eggnog and vanilla sauce.

With the exception of white sandwich bread, any kind of stale or fresh bread can be used in this recipe.

Food Blog Forum Seminar Coming to Orlando

2011-02-17T13:33:00.002-05:00

Let's meet up! Food Blog Forum is coming to Orlando for a full-day seminar on Saturday, April 9th.

We'll be covering food styling and photography; best practices of blog design and usability; SEO; branding, marketing and monetization of your food blog. I say "we" because I've had the pleasure of working directly with Julie from The Little Kitchen and Jaden over at Steamy Kitchen to plan this national event.

In addition to the information and skills you'll be able to immediately implement from the seminar sessions, we'll have several networking and social opportunities throughout the weekend.

The event itself will be held at Rosen College, the University of Central Florida’s School of Hospitality Management, in Orlando. It’s a gorgeous campus, minutes away from Universal Studios and Walt Disney World. And then we'll have lots of time to network (and finally meet each other) during the pre-party, hosted by Whole Foods Market the night before (Friday), and a wrap-up party hosted by McCormick and Schmick’s on Saturday night.

Our stellar speaker lineup includes: Jaden Hair of Steamy Kitchen, her husband Scott Hair, Helene Dujardin of Tartelette, Lindsay Landis of Purr Design, Peter Scott of IZEA, Jeff Houck of The Tampa Tribune, Heather McPherson of the Orlando Sentinel and, yours truly! I'll be speaking about how to go beyond your blog and write for major publications.

We'll also have a fabulous swag bag full of food and cooking goodies, including tickets to the Great American Pie Festival buffet during the Crisco National Pie Championships, also happening the same weekend as our food blog seminar. If you stay until Sunday, I hope you'll come out to Celebration (about 15 minutes from the Rosen campus) to cheer me on. I won the professional apple division in 2009, and will be entering a few new pie recipes this year.

For the full list of Food Blog Forum sessions, the weekend's schedule and list of incredible sponsors, visit the FBF registration page.

I'm looking forward to seeing you in April and finally connecting. Now go,
BUY TICKETS FOR FOOD BLOG FORUM ORLANDO!

Citrus-Braised Endive with Pancetta

2011-02-12T18:24:00.001-05:00

I fell in love with endive while living in Belgium. We were about twenty-minutes north of the French border, where cobblestone streets in the grande place (grahnd platz) branched in all directions from the center of the town, always leading us to the most delicious foods. Being away from the states for the first time, Belgian specialties seemed so exotic – bistros, restaurants and carts offered mussels, frites, crepes, waffles, and a funny looking lettuce that was braised or boiled and often served as a side dish; endive (pronounced on-deeve). Today, those “exotic” specialties are some of my favorite comfort foods, especially the endive.

Endive’s bitter bite turns sweet and mellow when braised. And when paired with bright citrus, local honey and salty bits of pancetta, it fills that need for an earthy winter side dish without being heavy. This particular recipe uses up the smaller leaves and hearts of the endive, which are often discarded after the larger leaves are used for appetizers or salads.

Citrus-Braised Endive with Pancetta

Prep time: 15 minutes
Cook time: 10 minutes
Servings: Makes 20 amuse bouche
Allergy info: soy-free, gluten-free, wheat-free, dairy-free

Ingredients:
2 tbsp. honey
1 garlic clove, minced
1 small grapefruit; zested and juiced
1 tbsp. peeled, grated gingerroot
1/4 tsp. apple cider vinegar
2 cups water
1 tbsp. kosher salt
5 white endive hearts (inner portion of the endive containing the smaller leaves and core)
1/2 cup minced pancetta
1 tbsp. olive oil
Citrus segments (optional)
Chopped fresh herbs (optional)

Directions:
In a small bowl whisk together honey, garlic, juice, zest, ginger and vinegar; set aside.

In a large skillet heat water and salt over high heat; bring to boiling. Add endive; cook 3 minutes. Drain; slice endive into 1/2-inch rounds (about 4 pieces per endive). Dry skillet, add pancetta over medium-high heat; render until crispy, about 6 minutes.

Add olive oil and endive rounds; cook 3 minutes each side or until endive are caramelized. Remove endive, set aside. Add honey mixture to pan; bring to boiling. Reduce heat, cook 3 minutes or until thickened; season with salt and pepper to taste. Return endive to pan, coat with sauce.

Place endive rounds on individual serving spoons; drizzle with pan sauce. Garnish with citrus segments and fresh herbs, serve warm.

Recipe Note: The outer leaves of the endive, if not already being used, can be saved and used in salads, soups or appetizers.

Comfort Food on February 19th

2011-02-05T10:38:00.001-05:00

Join me for a series of FREE cooking classes, presented by the Orange County Public Library System and Publix:

Comfort Food Classics
with Chef Dawn Viola presented by Publix
Windermere Branch
Saturday, February 19, 11 a.m.
Register Online
or Call 407-835-7323

On the Menu
We'll be making a deliciously hearty meal with samples and tastings:
-Individual Italian meatloaves with balsamic tomato reduction, wilted greens with lemon and prosciutto chips
-Macaroni and cheese with pancetta and white wine
-Vanilla custard bread pudding with cardamom caramel sauce

Want more? Our next class is scheduled for March 22nd, focusing on pasta making.

Oprah's Vegan Challenge, Not a Vegetable in Sight

2011-02-03T11:19:00.013-05:00

Oprah had me at Michael Pollan when her Vegan Challenge episode aired earlier this week. And if I weren’t already baptized (cafeteria) Catholic, my religion would be Pollanism. Although I'm not vegan (I lean more towards flexitarian), I cook 99.9% of everything from scratch and am an advocate of food revolutions, meatless meals, healthy school lunch programs, reading food labels, and when given the chance, will preach the health benefit gospel of eating local and organic to anyone who listens.

I sat on the edge of our chocolate brown couch, shoveling organic popcorn into my mouth while unconsciously leaning toward the television, cheering for the good-food-fight philosophies being discussed on the show, when I was nearly hit in the face with a package of meatless sausage hurled at me by Kathy Freston. Kathy, Ophrah’s vegan authority guest, was helping Jill, a senior supervising producer at Harpo, find an easy path to veganism at Whole Foods.

I made a nose dive for the carpet. The pressed meat grazed my right ear as my knees scraped the woolen floor covering. Using the coffee table as a bunker, I poked my head over the laundry basket berm to discover Kathy had filled Jill's entire shopping cart with processed soy and meat substitutes, cheese substitutes, milk, butter and egg substitutes, without one fruit, vegetable, grain, nut, seed or bean represented in its natural form.

My face grew long as I realized we were about to get a lesson in cooking vegan processed foods, instead of discovering new ways to cook vegetables and grains.

Kathy blew it. She had an opportunity to teach millions of Americans how to introduce vegan lifestyle changes into their diets and to see that way of eating as something more than just carrot and celery sticks. Whether turning to a flexitarian option, or going full-on vegan, she should have been showing families how to create their own rice and almond milks (without preservatives), how to cook with beans, quinoa and whole grains, and how to combine nutritious whole foods to create hearty meals.

The meatless options Kathy presented to Jill were poor excuses for sustainability, with some of the product nutrition lists containing up to 47 processed ingredients.

I always thought veganism was based on a health and/or moral decision to avoid animal products. Eating foods pressed into shapes of animal products or made to mimic animal products, which is what Kathy was promoting, seems to negate the purpose of becoming vegan.

Oprah doesn’t get off scot-free here either. As the host of the show, she should have played the devil’s health advocate and questioned the use of all of these packaged foods, especially since Kathy had followed Michael Pollan’s advice of eating whole, unprocessed foods, with an agreeable nod and verbal confirmation minutes before she overfilled Jill's cart with meatless mayhem. The show didn’t teach Americans how to eat better, the show just presented our country with an irresponsible vegan option for store-bought fast and prepared foods, overshadowing Pollan's point-of-view without giving him the chance for rebuttal or an opportunity to sneak in the word "moderation."

You can read Kathy’s horrifying list of recommended vegan products and see for yourself. When you’ve had enough, come back to Wicked Good Dinner and try our recipe for Quinoa Burgers (below). It’s full of protein, vegetables and can easily be tailored to fit any diet – vegan, vegetarian, flexitarian.

Oprah, if you want to redeem yourself, I’ll be happy to show America how to cook anything from scratch on your show, using local and organic ingredients, including vegan recipes.

Red and Black Quinoa Veggie Burgers

Yield: 4 Servings
Method: Saute
Allergy Info: Soy-free, gluten-free, dairy-free

For the veggie burgers:
2 tablespoons olive or sunflower oil, plus 2 teaspoons
1 small carrot, diced 1/8” (about 1/4 cup)
1 small celery rib, diced 1/8” (about 1/4 cup)
1 small onion, minced, divided in half
1/4 cup diced green bell pepper, 1/8”
1/4 cup diced eggplant, 1/8”
1/2 cup diced crimini mushrooms, 1/8” (about 6 – 8 mushrooms)
1/4 teaspoon Kosher salt
Pinch of cayenne pepper
1 bay leaf
1 tablespoon fresh thyme leaves
2 teaspoons minced fresh rosemary leaves
3 tablespoons tomato paste
4 cloves garlic, minced
1/4 cup red quinoa, rinsed
1/4 cup black quinoa, rinsed
1 1/2 cups water
2 tablespoons potato starch
1/4 cup minced fresh flat leaf parsley
1/2 cup thick coat rolled oats, toasted
1 egg white
Kosher salt and freshly cracked black pepper to taste
Condiments (optional)

For pan frying:
Cornstarch for dusting
1 tablespoon olive or sunflower oil

Directions:
In a medium saute pan, heat 2 tablespoons of oil on medium. Add carrot, celery and half the onion, cook for 3 minutes. Add bell pepper, eggplant, crimini mushrooms, salt, cayenne, bay leaf, thyme and rosemary. Cook for 3 minutes, stirring occasionally. Reduce heat to medium-low and continue to cook until moisture in pan has evaporated and vegetables have caramelized (about 7 minutes). Add garlic and cook until aromatic (about 30 seconds). Add tomato paste and cook for 1 minute. Remove from heat.

In a small sauce pan, heat 2 teaspoons of oil on medium. Add remainder of onion and cook until softened. Add rinsed quinoa and toast until dark and fragrant (about 3 minutes). Add water and a pinch of Kosher salt, bring to a boil, stirring frequently. Reduce to a simmer, cover and cook until al dente and the water has been absorbed (about 7 minutes).

Place cooked quinoa in the sauté pan with the vegetables and cook over medium heat until any additional liquid has evaporated. Place mixture in a bowl and allow to cool for 20 minutes. Remove bay leaf. Sprinkle potato starch over mixture and gently stir to combine. Add salt and pepper to taste, stir in parsley and oats. Beat egg white until slightly foamy and fold into the vegetable mixture.

Mixture will be moist and sticky. Mold into 4 large patties by hand, or with a ring mold (such as a round biscuit cutter or cookie cutter) and set on a parchment lined baking sheet. Place in the freezer for 20 minutes or in the fridge for 1 hour to set.

Preheat oven to 325 degrees Fahrenheit. Lightly dust both sides of patties with cornstarch. Heat 1 tablespoon of oil in a large non-stick, oven-safe skillet, over medium heat. Add the patties and brown on first side. Gently flip patties and place the skillet in the oven for 12 minutes.

Serve warm with or without buns, and if desired, with cheese and your favorite organic condiments. In the pictures above, we served the burgers with provolone cheese and an olive oil mayonnaise.

Baked option:
You can skip the cornstarch and skillet, and place the patties directly in the oven to bake at 325 for 25 minutes.

Make it totally vegan:
Omit the egg white and add 2 additional tablespoons of potato starch to make this recipe completely vegan.

Add your favorite veggies:
Any vegetable can be substituted for the eggplant, peppers and mushrooms, in the same quantities – about 1/4 cup each.

For gluten-free, check labels to be sure you're using all gluten-free products, including oats and corn starch.

Game Day Grub

2011-02-01T10:33:00.000-05:00

The Superbowl will be here soon, and although we're not into sports {shamefully, we don't even know who is playing}, we're totally into good food and friends. To celebrate, we've pulled together our favorite Wicked Good appetizers and game-day recipes; it's gonna be a tasty day!

p.s. who is playing?

Appetizers:
Polenta Cakes with Mushroom Ragu
Baba Ghanoush with Curry and Yogurt
Oven Fries with Beer Cheese
Artichoke Poppers {our recipe was featured on Cooking with Emeril}
Fried Ricotta
Flat French Fries

Must-haves for Game Day:
Pizza
Italian Meatballs {make them mini for appetizers}
Sloppy Joes
Quinoa Burgers {make them mini and turn them into sliders}
Chicken Chili with Sweet Corn Griddle Cakes
Tarragon Chicken Burgers
Roasted Corn Chowder

Gluten-Free Classic Macaroni and Cheese

2011-01-24T12:14:00.000-05:00

Last week we tested a classic macaroni and cheese recipe, trying out different roux methods that work best for folks who have to or prefer to eat gluten-free (like us). And we didn't want the macaroni and cheese making method to change, so that an easy substitution could be made within any recipe -- AP flour for non-traditional (gluten-free) flours.

Although our main test focused on a roux for thickening the cheese sauce, we couldn't rule out the slurry as a possible winner. A slurry is a mixture of starch (usually cornstarch) and liquid, that when added to a recipe and brought to boiling, thickens the liquid in the recipe (think Chinese takeout sauces).

While the slurry in our tests produced a thick cheese sauce, we weren't excited about the glossy appearance, which made the cheese look like plastic; not to mention the slippery, slimy texture it left in our mouths. We quickly abandoned the slurry and went back to our regularly scheduled roux tests, using a traditional method with non-traditional (gluten-free) flours.

A traditional roux begins with equal parts of fat and all-purpose flour; typically 2 tablespoons of flour and fat will thicken 1 cup of liquid. The fat is heated, aromatics are sauteed within the fat, and then the flour is whisked in. The flour and fat form a paste (a roux), which is briefly cooked to remove the "raw" flour taste. The longer the roux is cooked, the darker and more caramelized it becomes. Rouxs range from white (barely cooked) to black, or cajun (the dark roux for dishes like gumbo). Liquid is then added to the roux and brought to boiling to form a thick sauce. When milk is added, the roux is called a "white sauce" or "Bechamel;" when broth is added, it's a "veloute."

Using the basic roux technique, we tested straight up arrowroot and tapioca flours, which worked like a dream, but the 1:1 ratios changed due to their more powerful thickening abilities -- we were looking for a perfect 1:1 substitution. Potato flour also worked well as a thickener, but it made the cheese sauce taste like can of stew missing the beef.

We then turned to our go-to gluten-free flour mix: King Arthur Multi-Purpose Gluten-Free Flour. With this brand, we were able to swap out exact measurements, using a traditional roux method to achieve perfectly creamy cheese sauce without an ounce of gluten, and without changing ratios in the ingredient list -- it was a straight 1:1 substitution.

We like King Arthur because this particular GF flour blend doesn't contain soy or bean flours. If you have a favorite GF brand or ratio you mix yourself, tell us about it in the comments section below.

Gluten-Free Classic Macaroni and Cheese

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6
Allergy info: soy-free, gluten-free, wheat-free; contains dairy

For the mac and cheese:
1 lb. GF elbow macaroni
1 teaspoon olive oil
1 small onion, minced
5 garlic cloves, minced
1 tablespoon fresh thyme
2 tablespoons butter
2 tablespoons King Arthur Multi-Purpose GF Flour
1/2 cup GF pale ale
1/2 cup chicken broth or stock
1 cup whole milk
1 1/2 cups grated sharp Cheddar
1/4 grated Parmesan
1/2 cup heavy cream
1/4 teaspoon grated nutmeg
Salt and pepper to taste

For the topping:
3 tablespoons olive oil or butter
1 garlic clove, smashed
GF bread crumbs (we use yucca cheese bread - recipe coming soon!)
Salt and pepper to taste

Directions:
In a medium saucepan heat olive oil to over medium heat until shimmering. Add the onion; cook, stirring until translucent, about 4 minutes. Reduce heat. Stir in garlic, thyme and butter. When butter has melted, stir in flour - this will create a paste (a roux) that will thicken the cheese sauce. Cook 1 minute, stirring constantly.

Whisk in ale and stock - this will loosen the roux. Add milk, bring to boiling. Remove from heat; add cheeses, stir until smooth. Stir in cream and nutmeg, and season with salt and pepper to taste. Set aside, covered. Keep warm.

Preheat broiler. Cook macaroni according to package directions. Drain well; add to cheese sauce and stir until well mixed. Transfer macaroni to a baking dish; set aside.

For the topping, in a large skillet heat oil over medium heat. Add garlic; cook, stirring occasionally until caramelized, about 4 minutes. Remove garlic clove. Add bread crumbs. Cook, stirring until toasted, about 5 minutes. Season with salt and pepper to taste. Sprinkle seasoned bread crumbs evenly over macaroni and cheese.

Place baking dish under the broiler 3 minutes or until the macaroni and cheese is golden brown. Remove dish from oven, let stand 5 minutes before serving.

Deliciously Organic, and then some!

2011-01-18T12:07:00.004-05:00

If you haven't been over to Carrie Vitt's Deliciously Organic blog, I highly recommend you click on the link, pronto! Not only is her blog amazing, but her newly published cookbook, Deliciously Organic is the perfect companion. The entire food blog community is celebrating the launch of her new book, and we invite you to join in, too with a giveaway (see below).

After enduring debilitating health problems, Carrie successfully switched her family to organic foods, completely changing the way they thought about food, cooked food and enjoyed food. Deliciously Organic details her story and provides YOU with a road map on how to achieve the same path to good health through organic foods. Whether you want to make the change through baby steps, or dive into organics head-first, Carrie's book gives you the inspiration, motivation and resources needed to cook better and eat better {and feel better}.

Deliciously Organic is full of helpful information and (tested) recipes to get you started with organics. Also peppered throughout you'll discover stunning food photography by Helene Dujardin (from Tartelette).

I can't remember when I first met Carrie, but I do remember thinking, "Ah, finally, a kindred {food} spirit," as our organic food journies are very similar.

All of us at Wicked Good Dinner couldn't be more thrilled for Carrie and her new cookbook writing ventures {we say "ventures" plural because there are more great books to come from Carrie in the future}. To celebrate along with us, head over to our GIVEAWAY page to win a copy of Delciously Organic and be inspired to try organic foods.

Individual Italian-Style Meatloaves

2011-01-10T23:18:00.000-05:00

Individual, mini meatloaves offer a shorter cooking time for almost-instant gratification. Italian bread, Parmigiano-Reggiano, fresh parsley and bits of peppery garlic replace store bought bread crumbs. And lean ground beef is made moist and flavorful by replacing the saturated fat (found in ground chuck) with fruity olive oil.

Yields: 6 patties
Prep time: 20 minutes
Cooking time: 30 minutes
Allergy info: soy-free; contains wheat, gluten, dairy
Fancy equipment: food processor

Ingredients:
1/4 cup olive oil
1 medium onion, peeled and minced
6 garlic cloves, peeled and smashed
4 sprigs fresh thyme
2 cups shredded Italian bread
1/4 cup grated Parmigiano-Reggiano
1/4 cup flat leaf parsley, chopped
1/4 tsp. salt
1/4 tsp. pepper
1.5 pounds lean ground beef
1 large egg, beaten
1 tablespoon tomato paste
1 tbs. balsamic vinegar
1 tsp. brown sugar

Directions:
In a food processor add shredded bread; pulse to form fine crumbs. In a medium skillet heat 1/4 cup of olive oil over medium heat. Add onion, garlic and thyme; cook, stirring occasionally, until onions are soft, about 6 minutes. Increase heat to medium-high. Stir in breadcrumbs; cook, stirring frequently, until breadcrumbs are toasted. Remove from heat, let cool 10 minutes.

Return bread mixture to food processor. Add cheese, parsley, salt and pepper; pulse until well incorporated. Preheat oven to 350 degrees Fahrenheit.

In a large bowl add beef, bread mixture, egg, tomato paste, vinegar and sugar. Using a fork, mix ingredients until well combined but still loose. Do not mix with hands as it will compact and compress the meat.

Divide meat mixture into 6 patties. Preheat a large oven-proof skillet over medium-high heat. Add patties; cook 3 minutes or until well browned. Turn patties and place skillet in the oven. Cook 20 minutes or until an instant-read thermometer placed in the middle of the patties registers 150.

Remove skillet from oven; let stand 10 minutes. Serve meatloaves warm with balsamic-marinated tomatoes, arugula and mashed potatoes.

Neat things you should know:

During the Great Depression it was popular to add cereal grains to the meatloaf to stretch the meat
Many meatloaf recipes are interchangeable with meatball recipe.
Serious Eats declared October 18th as National Meatloaf Appreciation Day
In the 19th century, the Industrial Revolution made it possible for ground meat to be manufactured and sold to the public at a very low cost. A late 19th century recipe for "Meat Porcupine" instructed cooks to press her ground meat into an animal-type shape mold and decorate it with pieces of bacon.
"Frosted meatloaf" is ground beef covered with mashed potatoes.

Tomato-Braised Chuck Roast

2011-01-09T11:41:00.000-05:00

No matter the season -- be it winter, spring, summer or fall -- my favorite cooking method is braising. In the warmer months, we braise meats for hours outdoors in our smoker or on the wood fire. And in the winter, our kitchen stove and oven warms the house with rich buttery aromas of beef or pork slowly melting and rendering itself tender.

This particular recipe transforms an otherwise useless chuck roast into a sublime dinner. And although it favors an Italian flavor profile, we often mix the leftovers with smoked chipotle, ground coffee and cocoa powder the following evening, without much of a fight from the meat, for quesadillas or fajitas.

Tomato-Braised Chuck Roast

Prep time: 20 minutes
Cook time: 3 hours
Allergy info: soy-free, gluten-free, wheat-free

Ingredients:
3 tablespoons olive oil
1 (3 to 4-lb.) chuck roast
Kosher salt
Freshly ground black pepper
3 bay leaves
5 sprigs fresh thyme
6 garlic cloves, peeled and smashed
2 tablespoons dried oregano
1 large onion, peeled and thickly sliced
2 red or yellow bell peppers, seeded and quartered
2 (26-oz.) cartons Pomi chopped tomatoes
1/4 cup balsamic vinegar
Shaved Parmesan
Fresh oregano leaves

Directions:
Preheat oven to 250 degrees Fahrenheit. In a Dutch oven heat 2 tablespoons of the oil over medium-high heat until shimmering. Pat roast dry with paper towels and season all sides with salt and pepper. Place roast in the Dutch oven; sear all sides. Remove roast, set aside.

Add the remaining 1 tablespoon of oil, onion and peppers. Cook, stirring occasionally, 4 minutes. Add bay, thyme, garlic and oregano to pan; cook until fragrant, about 2 minutes. Stir in tomatoes and vinegar, season with salt and pepper to taste; bring to boiling. Return roast to pan, cover. Place pan in oven; cook 3 to 4 hours.

Remove pan from oven and remove roast from pan; set aside on a warmed platter. Skim and discard fat from pan sauce. Remove and discard bay leaves and thyme stems; add salt and pepper to taste. Pour sauce over roast, garnish with shaved Parmesan and fresh oregano, and serve with pasta, rice or polenta.

Try our new recipe and win $100

2011-01-03T06:00:00.002-05:00

We had an amazing 2010, full of Wicked Good friends and Wicked Good food! To thank you all, and to start the new year off right, we've partnered with two of our culinary pals for a neato contest that could win you $100.

We've been experimenting with endive, creating some incredible recipes. Give our recipe for Citrus-Braised Endive a try, and you could win $100 from Kitchen Play and California Endive. You'll find the recipe and contest details on our GIVEAWAY page.

The {wicked good} products we use

2011-01-01T12:25:00.000-05:00

Although we try to cook everything from scratch, we sometimes need help from our culinary friends. We've found the brands below to have the best green thumbprint for their flavor and success rate in recipes.

Please note that none of these companies have paid us to add their products to this {wicked good} list -- these are products we buy and use in our test kitchen.

We'll continue to add to the list as we find or replace products. Please share your favorite products with us or suggest organic products you think we should try in the comments section below. Our criteria: Whenever possible, we use products that are minimally processed by companies with a conscience {companies that give a damn about what they're producing for the U.S. in terms of nutrition, sustainability and carbon footprint}.

General products:

King Arthur Gluten-Free Multi-Purpose Flour {this is one of the only gluten-free flours we've found substitutes 1:1 for regular flour. We haven't had a recipe fail yet with this mix}
King Arthur Organic All-Purpose Flour
365 Organic All-Purpose Flour
Bob's Red Mill Organic Tapioca Flour
Bob's Red Mill Organic Potato Flour
Bob's Red Mill Organic Rice Flour
Bob's Red Mill Organic Polenta
Bob's Red Mill Organic Rolled Oats
Hodgson Mill Active Dry Yeast
Hodgson Mill Flax Seed
Dynasty Maifun Rice Sticks {searching for a different brand that's organic and still tastes great}
365 Organic Cane Sugar
Florida Crystals Organic Cane Sugar
Ancient Organic Quinoa products
365 Organic Milk {whole, skim, etc.}
Pomi Chopped Tomatoes
San Marzano Tomatoes {not BPA-free, but to keep true to the flavor of some of our family's Italian recipes, this brand must be used}
Kitchen Basics Chicken Broth {we use this in a pinch when we don't have homemade handy, but searching for another brand that doesn't use "natural chicken flavor"}
Penzy's herbs and spices
Simply Organic herbs and spices
365 Organic Olive Oil {we're searching for an Italian organic oil}
Giuseppe Giusti Balsamic Vinegar
Organic vegetables from Whole Foods {we try to buy items grown no further away than North Carolina}
Greenwise vegetables from Publix {we try to buy Florida-grown only}

What we buy local:

Honey {various sources - we like to spread the love - the photo above is from Showcase of Citrus}
Winter Park Dairy Cheese and Cream
Eggs from Lake Meadow Naturals
Kissimmee's Green Place hydroponic vegetables
In-season vegetables and breads from the Winter Park Farmer's Market
We grow most of our own herbs in our backyard garden

Coconut Creme Brulee

2010-12-28T23:56:00.002-05:00

Crème brûlée is one of my favorite desserts; I rarely tire of it. Once I mastered the custard technique, which you'll see is quite simple, I started experimenting with flavor infusions. And when given the choice, without hesitation, I choose coconut.

When the crunchy, caramelized sugar melts on your tongue, it reveals a cool, smooth, creamy custard infused with toasted coconut.

Coconut Crème Brûlée

Prep time: 10 minutes
Cook time: 90 minutes, plus 4 hours chill time
Yields: 8 servings
Fancy equipment: strainer, brulee torch, small ramekins
Allergy info: soy-free, wheat-free, gluten-free; contains dairy, eggs

For the custard:
1 cup toasted unsweetened shredded coconut
4 cups heavy cream
1 vanilla bean, split, seeds scraped
8 large egg yolks
3/4 cup sugar
1/4 teaspoon kosher salt
Boiling water

For the brûlée:
3/4 cup sugar

Directions:
In a medium saucepan combine coconut, cream, vanilla bean seeds and pod over medium-low heat. Cook 20 minutes, stirring occasionally; do not boil. Remove from heat; set aside 10 minutes. Strain mixture through a fine sieve; reserve cream.

Preheat oven to 300 degrees Fahrenheit. In a large bowl whisk together eggs, sugar and salt until creamy and pale. Using a ladle, pour a small amount of the cream mixture into the eggs to temper, whisking constantly; repeat. Add remaining cream, whisk to incorporate. Strain mixture through a fine sieve into a pitcher.

On the bottom of a large roasting pan place a damp kitchen towel; place 8 5-ounce baking dishes on the towel. Divide cream mixture evenly between dishes.

Place pan in oven. Pour enough boiling water into the pan to come half way up the dishes. Bake 40 minutes or until custard is set around the edges but trembles slightly in the center. Remove baking dishes from water; let cool on a wire rack 10 minutes; refrigerate 4 hours. Brûlée immediately, or cover with plastic wrap and refrigerate up to 3 days.

To brûlée, working with one at a time, sprinkle a thin layer of sugar over the custard. Using a brûlée torch, heat sugar until melted and golden; serve immediately.

{Wicked Good} Eggnog

2010-12-23T18:16:00.004-05:00

With the cool weather we've been experiencing in Florida these past few weeks, we were craving eggnog. As usual, we looked in about three grocery stores, only to find even the organic versions full of gums and stabilizers. So we set out to develop our own Wicked Good recipe, and have been merrily sipping all afternoon.

To you, we raise our glasses for such a wonderful year. Happy holidays from everyone at Wicked Good Dinner!

{Wicked Good} Eggnog

Prep time: 10 minutes
Cook time: 15 minutes
Allergy info: soy-free, gluten-free, wheat-free; contains dairy, eggs
Yields: 4 servings

Ingredients:
3 cups whole milk
1 cup heavy cream
1 cup organic sugar
1 teaspoon ground cinnamon
2 teaspoons freshly grated nutmeg
4 egg yolks, lightly beaten

Directions:
In a medium saucepan stir together milk, cream, sugar, cinnamon and nutmeg over medium-low heat; do not boil. Fit a small metal or glass bowl over a saucepan of gently simmering water to create a double-boiler. Place egg yolks in bowl and whisk until thickened to the consistency of plain yogurt.

Whisk a ladle-full of the warm cream mixture into the eggs to temper; whisk egg mixture into the rest of the cream mixture; bring to boiling. Remove from heat; stir in additional cinnamon and nutmeg to taste. Transfer eggnog to a pitcher; refrigerate until cold, about 3 hours. Mixture will thicken slightly, but will not be as globby and thick as store-bought (because ours doesn't contain gums or stabilizers).

Serve with whipped cream; for the adults, stir in 1/2 ounce of bourbon or dark rum.

Thyme and Rosemary Au Gratin Potatoes

2010-12-15T23:05:00.001-05:00

There's nothing quite as comforting during the winter months than a creamy, cheesy potato dish. We've infused fresh butter with rustic thyme, rosemary and a hint of bay; and sweet cream with warm, earthy nutmeg to bring out the natural sweetness in the cream, butter and potatoes.

Thyme and Rosemary Au Gratin Potatoes

Prep Time: 5 minutes
Cook Time: 40 minutes
Allergy Info: soy-free, wheat-free, gluten-free; contains dairy, eggs
Serves 6

Ingredients:
4 tablespoon butter
2 garlic cloves, smashed
1 tablespoon fresh thyme
2 teaspoons chopped fresh rosemary
1 bay leaf
4 Russet potatoes, peeled
2/3 cup grated Gruyere
1/2 cup grated Parmesan
1 egg, beaten
1/2 cup heavy cream
1/4 teaspoon freshly grated nutmeg
Salt and freshly cracked black pepper

Directions:
Preheat oven to 400 degrees Fahrenheit.

In a small saucepan melt butter, garlic, thyme, rosemary, and bay over low heat; steep 4 minutes, remove from heat. Slice potatoes 1/8-inch thick.

In a large oven-proof skillet drizzle 1 teaspoon of the butter mixture. Arrange potatoes in a neat overlapping pattern. Sprinkle potatoes with salt and pepper, drizzle with butter mixture. Top with 1/3 of the cheeses; repeat two more times, reserving the remaining 1/3 of the cheeses.

In a small bowl whisk together egg, cream and nutmeg; pour over potatoes. Sprinkle remaining cheeses on top. Place pan in oven; bake 40 minutes. Remove from oven, let stand 5 minutes before serving.

Free Cooking Classes in Orlando

2010-12-12T21:46:00.002-05:00

Join me for a series of FREE cooking classes, presented by the Orange County Public Library System and Publix. Our first class is all about making the perfect pizza:

Pizza Perfect with Chef Dawn Viola presented by Publix
Windermere Branch
Saturday, January 22, 11 a.m.
Register Online
or Call 407-835-7323

Attend this educational four-month cooking class series presented by award-winning chef and food writer Dawn Viola. In our first class you’ll learn to prepare the perfect pizza. Enjoy an entertaining demonstration of a classic red sauce pizza and an infused oil white pizza, as well as a discussion on working with yeast dough, toppings and cooking techniques. Attendees will receive tasty samples of each pizza. Space is limited.

Our next class is scheduled for February 19th, focusing on comforting winter recipes.

Chocolate Peppermint Whoopie Pies

2010-12-12T20:10:00.001-05:00

Cake-like cookies and whipped cream; what more can we say. Whoopie pies are one of our family favorite treats, and when paired with cool peppermint, it's perfect for the holidays.

Prep time: 10 minutes + 1 hour chill time
Cook time: 10 minutes
Yields: Makes 10 to 12 whoopie pies
Allergy info: soy-free; contains wheat, gluten, dairy

Ingredients:
1/2 cup butter, softened to room temperature
1 cup sugar
1 large egg
1/2 cup unsweetened cocoa powder
3/4 cup milk
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions:
Using an electric mixer, combine the butter, sugar, cocoa and egg. Mix in the milk, vanilla and peppermint until well blended. In a separate bowl, sift together flour, salt and baking soda. Slowly add 1/2 cup of flour mixture at a time to the cocoa mixture until all of the flour mixture is combined. Cover and refrigerate for 1 hour. Preheat the oven to 400 F. Drop teaspoon size balls of chilled dough onto a cookie sheet, 2 " apart. Bake for 10 to 12 minutes. Transfer to a wire rack to cool.

Whipped Cream:
Whip 1 cup heavy cream with an electric mixer on medium speed. When the mixture becomes thick, add 2 tsp of sugar and 1/8 tsp of vanilla. Continue to whip until firm peaks form (you've just made what's called Chantilly cream - whipped cream with sugar and vanilla) Sandwich between two cookies and devour!

Neat things you should know:

A whoopie pie, sometimes alternatively called a gob or a black-and-white, is a baked good traditional to the Pennsylvania Dutch culture as well as New England, made of two small, chocolate, disk-shaped cakes with a sweet, creamy frosting sandwiched between them.
Baking powder is generally just baking soda mixed with an acid, and a number of kitchen acids may be mixed with baking soda to simulate commercial blends of baking powder. The most common suggestion is to use two parts cream of tartar with one part baking soda.
Cacao trees will grow in a limited geographical zone, of approximately 20 degrees to the north and south of the Equator. Nearly 70% of the world crop is grown in West Africa.
The Netherlands is the leading cocoa processing country, followed by the U.S
Chocolate and cocoa contain a high level of flavonoids, specifically epicatechin, which may have beneficial cardiovascular effects on health. The ingestion of flavonol-rich cocoa is associated with acute elevation of circulating nitric oxide, enhanced flow-mediated vasodilation, and augmented microcirculation.

Savory Tomato Jam

2010-12-05T22:25:00.002-05:00

This savory tomato jam is complex and rich thanks to a couple of surprising ingredients {fig and cocoa} and a long and lazy stove top reduction. The finished product is the perfect balance of sweet and tart, and can be served cold as a traditional jam slathered on sour dough or Italian bread toasts, or warm as a saucy addition to meat, fish and pasta.

Tomato Jam

Prep time: 15 minutes
Cook time: 2 hours, 15 minutes
Allergy info: soy-free, gluten-free, dairy-free

Ingredients:
1 tablespoon olive oil
1/2 cup minced onion
1/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1 garlic clove, minced
1 tablespoon tomato paste
3 tablespoons minced dried fig
1 teaspoon unsweetened cocoa
1/4 cup balsamic vinegar
1 teaspoon raw sugar
1 (26 oz.) carton Pomi chopped tomatoes

Directions:
In a medium saucepan heat oil over medium heat until shimmering. Add onion and salt; cook, stirring occasionally until softened and caramelized, about 10 minutes. Stir in red pepper flakes and garlic, cook until fragrant, about 30 seconds. Add tomato paste and fig; cook, stirring constantly 3 minutes. Stir in cocoa, vinegar and sugar until well incorporated.

Add tomatoes, reduce heat to low; cook uncovered, stirring occasionally, until mixture reduces to 1 cup, about 2 hours. Add salt and pepper to taste. Serve warm as a sauce, or cold as a savory jam.

Roasted Tomato Soup with Basil Oil and Open-Faced Grilled Cheese Croutons

2010-11-30T22:41:00.001-05:00

We have a small garden in our backyard. Our first year, we had the most beautiful tomatoes. The second year, caterpillars sent out an all-points bulletin that there were good eats to be had in our yard (thanks to the dill), and our cute 6x2 foot garden was nibbled into nubby plant stubs within a matter of days. We still haven't recovered, and tomatoes, no matter what we do, refuse to grow; who can blame them, those caterpillars were massive.

During the summer months, fresh tomatoes are abundant at the farmer's markets, but come November, there's not much available, and we miss our fresh tomatoes. With recent reports of high BPA levels in canned tomatoes, we stopped buying them as a winter alternative. It's rare I talk about a specific brand, but we were so excited to find Italian tomatoes in a carton - Pomi. Besides being packaged in BPA-free cartons, they do some other pretty great things:

Pomi tomatoes are responsibly grown in Parma, they never use GMO tomatoes, do not contain preservatives, added colors, artificial flavors, added water, salt or citric acid, and every tomato, from seed to carton, is completely traceable during the production process. I love that. I've been cooking up all kinds of great things over the past year with my Pomi tomatoes, worry-free; here's one of my favorite recipes:

Roasted Tomato Soup with Basil Oil and Open-Faced Grilled Cheese Croutons

Yields: 6 servings
Prep time: 10 minutes
Cook time: 1 hour
Allergy info: soy-free; contains wheat, gluten, dairy

For the soup:
2 (26-oz.) cartons Pomi chopped tomatoes, drained, liquid reserved
3 tablespoons olive oil
3 garlic cloves, smashed
1 bay leaf
1 medium onion, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked pepper
2 tablespoons heavy cream

For the basil oil:
1 cup basil
1 small garlic clove
1/4 teaspoon salt
1/4 cup extra virgin olive oil

For the croutons:
6 thick slices Italian bread
6 slices provolone
6 cherry tomatoes, sliced thin

Directions:
Preheat oven to 400 degrees Fahrenheit. For the soup, in a large bowl combine tomatoes, oil, garlic, bay, onion, salt and pepper; transfer to a baking sheet. Place baking sheet in the oven; bake 45 minutes or until tomatoes are roasted and slightly charred.

Transfer tomatoes to a medium saucepan. Add reserved tomato liquid, bring to boiling. Reduce heat, season with salt and pepper to taste. Remove bay leaf; using a hand blender, puree tomatoes until smooth. Remove from heat, stir in cream; set aside.

For the croutons, cut bread slices and provolone into small squares or rounds of the same size. Top each crouton with provolone and tomato slices. Place croutons on baking sheet; place baking sheet in oven. Bake 3 to 4 minutes, or until cheese is melted and golden. Remove from oven; set aside.

Meanwhile, for the basil oil, in a food processor or blender add basil, garlic, salt and oil; pulse until smooth. Strain mixture through cheesecloth, discard solids. Drizzle basil oil over soup; serve warm with open-faced grilled cheese croutons.

p.s. no, we weren't paid to say all of this. We truly love these tomatoes!

Thankful for Leftovers: Turkey Croquettes

2010-11-28T01:28:00.003-05:00

One of my favorite parts about Thanksgiving is leftovers. Apparently everyone in my family feels the same way because this afternoon, when we all ran to the fridge for lunch, there were hardly enough leftovers left for one person.

We debated flipping for it, or doing the parental sacrifice by giving the leftovers to our daughter, which would leave my husband and I with stuffing withdrawal.

We all agreed on other lunch plans while I figured out what to do with the small amount of remaining leftovers; someone in this family was going to eat them, one way or another -- they were too good to waste.

My Belgian friend, Cis, had emailed me around the same time we were fighting over the turkey, which reminded me of one of my favorite dinners when we were living there: croquettes; simple, wonderful croquettes.

Croquettes are a magical mixture of mashed potato and minced meat {usually chicken, ham, or in this case, turkey} that are shaped in a number of ways and then fried or baked and served with a sauce or gravy. We had the potatoes, the meat and some stuffing, too. Done deal.

I broke out the food processor and threw in the leftovers {stuffing, turkey, mashed potatoes, gravy} with one egg and some potato flour, pulsed until I had a meatball-like consistency and started making shapes. I tried balls, cylinders, and tater-tot sized croquettes, which were lightly pan fried and then heated through in a 325 F degree oven. There's no formal recipe or formula to a croquette like this; I suppose I used about a cup of mashed potato, a cup of turkey and a cup of stuffing with enough potato flour to bind, about 3 tablespoons, and added salt and pepper to taste.

I embellished the rest of the turkey gravy with about 1/4 cup of leftover ice cider, and served the croquettes warm with the cider gravy and what was left of the homemade cranberry sauce.

After dinner, I made turkey stock with the bones and turkey's unmentionables, which we'll use tomorrow for soup and the rest of the week when broth is needed in a recipe.

creme brulee

2010-11-26T09:33:00.002-05:00

The holiday season officially begins today, and to celebrate, we whipped up a batch of Wicked Good marshmallows -- light, fluffy and creamy, with just enough sweetness and a hint of vanilla.

These marshmallows melt like a dream {we topped our Thanksgiving sweet potato casserole with them}, toast up perfectly for s'mores, and make hot chocolate an extra special treat.

By reducing the amount of gelatin to 1 packet, you can create marshmallow creme {fluff} that can be drizzled over ice cream, desserts or smushed between two pieces of bread and devoured. The flavor profile can also be changed by incorporating different extracts; use 1/4 teaspoon peppermint, coconut, lemon or orange extract in addition to the vanilla.

Homemade Marshmallows

Yields: 16 to 20 marshmallows
Prep time: 15 minutes
Cook time: 20 minutes + 2-hr. set up time
Allergy info: soy-free, gluten-free, dairy-free
Fancy equipment: standing mixer, parchment paper

Ingredients:
3 (7g) packages unflavored gelatin
1 cup cold water, divided
1 cup granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
2 teaspoons pure vanilla extract
1/4 cup powdered sugar
3/4 cup cornstarch
1 tablespoon sunflower oil

Directions:
In the bowl of standing mixer with whisk attachment, add gelatin and 1/2 cup of the water; stir until all of the gelatin is moist, set aside. Whisk powdered sugar and cornstarch together in a large bowl, set aside.

Grease a 9-inch square pan with half of the oil. Fit a piece of parchment paper on the bottom of the pan; grease parchment with remaining oil. Add three tablespoons of the cornstarch mixture to the pan and distribute evenly on all sides, by shaking the pan.

In a medium saucepan with a candy thermometer fitted to the side, stir together remaining water, sugar, corn syrup and kosher salt. Heat sugar mixture over medium-high heat until the thermometer registers 245 degrees Fahrenheit, about 8 minutes; do not stir. Turn standing mixer on low speed.

With the mixer running, pour the hot sugar mixture into the mixing bowl. Increase speed to medium, whip for three minutes. Add vanilla, increase speed to medium-high and whip until mixture doubles, is white and fluffy, about 7 minutes.

Using a rubber spatula, immediately transfer marshmallow to the prepared baking pan. Rub hands in the cornstarch mixture and smooth the marshmallow into an even layer. Sift 1/4 cup of the cornstarch mixture over the top of the marshmallows and place a piece of parchment over the top. Let stand 2 to 3 hours.

To release marshmallows, run a rubber spatula around the edges of the pan; dust a clean cutting board with cornstarch. Flip the pan upside down, onto the cutting board and gently pry the marshmallow out with the rubber spatula. Discard the parchment and dust the top of the marshmallows with additional cornstarch. Cut into squares using a pizza cutter or desired shapes with cookie cutters and dredge pieces in the remaining cornstarch mixture. Shake off excess before serving. Store in an air-tight container for up to 7 days.

Perfect Thanksgiving Stuffing

2010-11-23T22:25:00.000-05:00

Let's face it, stuffing is one of the best parts about Thanksgiving dinner. But for the past several years, chefs have been pushing the stuffing limits, trying to outdo ordinary stuffing with unusual ingredients, add-ins and cooking techniques. I don't know about you, but we quickly realized, WE MISS TRADITIONAL STUFFING!

So this year, Wicked Good vowed to get back to basics, with a traditional turkey, traditional sides and yes, traditional herb stuffing. Welcome back stuffing, welcome back.

Perfect {Wicked Good} Thanksgiving Stuffing

Yields: 8 Servings + leftovers!
Prep time: 15 minutes
Cook time: 40 minutes
Allergy info: soy-free; contains wheat, gluten, dairy

Ingredients:
1 tablespoon, plus 1/4 cup olive oil, divided
1 medium onion, minced
2 celery ribs, minced
1/2 tsp. celery salt
1/2 tsp. freshly ground pepper
3 garlic cloves, minced
1 tablespoon minced fresh rosemary
2 teaspoons minced fresh sage
1 teaspoon dried thyme
6 cups 1/2-inch sourdough bread cubes
2 cups turkey or chicken broth
1/4 cup butter
2 tablespoons minced fresh Italian (flat-leaf) parsley
1/2 cup turkey pan drippings

Directions:
Preheat oven to 325 degrees Fahrenheit. Coat a 3-quart baking dish with butter; set aside. In a large skillet heat 1 tablespoon of the olive oil over medium heat. Add onion, celery, salt and pepper; cook, stirring until onions are soft, about 4 minutes. Remove from heat; stir in garlic, rosemary, sage, thyme and remaining olive oil; set aside. In a large heat-resistant bowl add bread cubes. Pour hot oil mixture over bread; toss to coat.

Transfer bread cubes to a baking sheet. Place baking sheet in oven; bake 15 minutes or until bread is toasted. Remove from oven; set aside.

In a large stock pot heat chicken broth and butter over medium heat; bring to boiling. Add toasted bread cubes and parsley; stir until broth is absorbed and bread is moist, season with salt and pepper to taste. Transfer bread to baking dish. Place baking dish in oven, bake 20 minutes or until top is golden and crisp.

Pour turkey pan drippings over stuffing before serving (if desired), and serve warm.

Fried Ricotta with Tomato Cruda

2010-11-21T19:50:00.002-05:00

Today Wicked Good Dinner welcomed Girl Scout Troop 2042 to the test kitchen, helping them earn their cooking badges; and what a FUN day we had!

The girls took on the role of recipe developers, creating brand new recipes for ricotta cheese, cheese cake and fried ricotta with tomato cruda.

The first order of business was knife skills; the girls learned how to hold a chef's knife the correct way, and basic cuts, practicing with unripe bananas. They did an outstanding job keeping their fingers tucked under, and gripping the knife in just the right spot.

Next we moved on to cheese making using acidification, focusing on ricotta. We worked together to develop a from-scratch ricotta recipe by heating whole milk and then adding acid in the form of lemon juice and white vinegar, until it coagulated. We compared the taste and texture of our homemade ricotta to a store-bought brand and, hands down, our homemade received the thumbs-up over the store-bought.

As the homemade ricotta was draining and cooling, we used the store-bought for our cheese cake recipe development. We began with a gluten-free cookie crumb crust and then fiddled with the custard until it had just the right balance of vanilla, sugar and lemon.

Once the cheese cake was in the oven, we turned our attention to the fried ricotta. The girls formed the cheese into patties, dipped them in egg, and then into our gluten-free breading mixture -- a combination of quinoa flakes, ground uncooked rice, garlic and salt. We lightly fried the patties in sunflower oil, and whirled up a tomato cruda sauce (raw tomato sauce) in the food processor.

Troop 2042 definitely earned their badges today, and then some. Congratulations to our honorary Chefs and Recipe Developers: Anna, Diana, Hope, Jericko, Ilana, Elena, Amy, Harley, Megan and Oliva. Great job, girls!

Troop 2042 Fried Ricotta with Tomato Cruda

Yields: 2 servings
Prep time: 15 minutes
Cook time: 15 minutes + 30 minute stand time
Allergy info: soy-free, gluten-free; contains dairy
Fancy equipment: food processor, cheese cloth

For the ricotta:
1 quart whole milk
2 tablespoons fresh lemon juice
1 tablespoon white vinegar
1/4 teaspoon kosher salt

For the breading station:
3 eggs, beaten
1/4 cup milk
1 cup quiona flakes
1 cup ground rice (rice "bread crumbs")
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt

For the sauce:
1 cup cherry tomatoes
1 small garlic clove
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
fresh chopped Italian (flat-leaf) parsley

For frying:
1 cup sunflower oil
kosher salt

Make the ricotta:
In a medium saucepan heat milk over medium heat until it reaches 180 degrees Fahrenheit. Remove pan from heat; add lemon juice and vinegar, stirring until curds form and separate from the liquid (whey).

Line a fine mesh strainer with a layer of cheese cloth. Place strainer over a large bowl. Pour curds and whey into the strainer; set aside 30 minutes to drain. Transfer cheese to a medium bowl; stir in salt. Form into 2 large patties or 4 medium patties; set aside.

Set up the breading station:
In a shallow dish stir together eggs and milk. In another shallow dish, stir together quinoa, rice, garlic powder and salt.

Make the sauce:
In a food processor combine tomatoes, garlic, salt and pepper, pulse until smooth; season with salt and pepper to taste, set aside.

Make the fried ricotta:
In a large skillet heat oil over medium-high heat until shimmering. Dip cheese patties into egg mixture and then into breading mixture to coat. Place breaded cheese patties into hot oil and cook until golden brown, about 2 minutes each side. Remove from oil and sprinkle with salt to taste. Serve warm with tomato cruda and fresh parsley.

The Flexitarian Cookbook is here!

2010-11-10T20:36:00.000-05:00

It's here, it's here! The much anticipated Flexitarian Cookbook is now available on Amazon.com for purchase. The book features "flexible" recipes from top chefs that can be cooked with meat, made vegan or vegetarian. We're honored to have several recipes published in the book, which benefits Slow Food's Time for Lunch Campaign, and Yoga Bear.

If you're in the area, stop by Deep Creek Ranch on December 11th for the launch party. I'll be doing a cooking demo, making one of my favorite recipes from the book, polenta with mushroom ragu, pictured above.

GIVEAWAY: Stretch Island Fruit Co.

2010-11-09T22:03:00.002-05:00

We always have a Stretch Island Fruit Co.™ Original Fruit Strip in our bag, and now you can, too! Enter to win a variety box of flavors, plus FruitaBü® Smoooshed® Fruit Rolls on our GIVEAWAY page.

Cumin-Vanilla Rice Pudding

2010-11-07T22:20:00.001-05:00

One of our favorite ways to prepare rice at Wicked Good is as a dessert, with a simple rice pudding infused with warm spices and cream. Traditionally, rice is cooked until the starches ooze into the cooking liquid, to the point where the grains become unrecognizable and gooey. We've kept the integrity of the rice while still producing a creamy, comforting dessert, with an unexpected hint of cumin. If using brown rice, you'll need to increase the milk by 1/2 cup, and increase the cooking time to 40 minutes.

Cumin-Vanilla Rice Pudding

Prep time: 5 minutes
Cook time: 25 minutes
Allergy Info: soy-free, gluten-free, wheat free; contains dairy
Yields: 6 servings, or 4 wicked big servings

For the rice pudding:
2 tablespoons unsalted butter
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon cumin
1 vanilla bean, split, seeds scraped, divided
1/2 cup organic sugar
2 1/2 cups whole milk
1 cup short grain rice

For the cumin cream:
3/4 cups heavy cream
1 tablespoons organic sugar
1/8 teaspoon cumin

Make the rice pudding:
In a medium saucepan melt butter over medium-low heat. Increase heat to medium; add salt, cinnamon, nutmeg, cumin, half of the vanilla bean seeds and sugar. Stir in milk and rice; cover, bring to boiling. Reduce heat, cook 15 minutes, stirring occasionally. Remove from heat; let stand covered 10 minutes, or until milk is absorbed. Season with salt to taste.

Make the cumin cream:
In a small saucepan heat cream, remaining vanilla bean seeds, sugar and cumin over low heat until sugar dissolves. Divide rice evenly between 6 dessert cups or small bowls. Serve warm with cumin cream.

Make a cumin-brûlée:
Instead of the cumin cream, mix 2 tablespoons sugar with 1/8 teaspoon cumin. Sprinkle evenly over the 6 rice cups; melt with a brûlée torch. [chocolate sauce wouldn't be such a bad thing, either.]

Food Revolution Blog of the Month

2010-10-29T08:42:00.000-04:00

We're excited to announce that Wicked Good Dinner was named Food Blog of the Month by Jamie Oliver's Food Revolution! We've been working hard to teach readers and communities about the benefits of cooking from scratch, using organic and local foods whenever possible, and why processed, fast and convenience foods can be harmful to your well being. Here are just a few of the articles we've written to hopefully get your goat and put you on the path to your own Food Revolution:

Treat Your Family to a Better Breakfast, Orlando Sentinel
Local School Kids Expose Food Labels to Parents, Orlando Sentinel
Going All the Way with Organic Groceries, Orlando Sentinel
You're Fat and Stupid, America!

As always, you can count on our from-scratch recipes to offer healthier ways to prepare meals, and most include allergy warnings, too. If you can't find what you're looking for right away, use the search feature to the right.

Many thanks to Jamie and his Team, and thanks to our readers, too for spreading the word about Wicked Good Dinner :-)

The Legend of Stingy Jack

2010-10-27T18:59:00.000-04:00

HAPPY HALLOWEEN! The Legend of Stingy Jack is one of my favorite stories...hope you enjoy it, too. (and you have to read it with a spooky, Irish accent)

According to Irish folklore a man named Jack, well known for being the frugal town drunk with a quick temper, drank himself close to death at a local pub on All Hallows Eve.

As his life began to slip away, the devil appeared before Jack to claim his unsavory soul. Jack, eager to stay alive, begged the devil to allow him the pleasure of one last drink before he passed. As always, Jack was short of money and asked the devil if he wouldn’t mind temporarily assuming the shape of a sixpence so he could offer payment for his final act of self-indulgence.

Anxious to take Jack’s soul, the devil agreed and transformed into a sixpence. Although deemed as frugal and a drunk, Jack was quite clever. He immediately grabbed the coin, and with all of his might, shoved it into his freshly-oiled leather purse, which adorned a cross-shaped latch.

The devil, now imprisoned between bits of woolen lint where an honest week’s pay was once kept, screamed with rage and ordered Jack to release him.

Jack agreed to free the devil from his purse, but only for barter. “Disturb me not for one full year and free you shall be,” Jack slurred. Pausing, the devil accepted Jack’s terms and promised not to appear before him for one lunar year.

Realizing he now had a new lease on life, at least for a year, Jack decided to mend his ways. For a time Jack was good to his wife and children, began to attend church and donate to charity. Jack’s good will did not last long and he eventually slipped into his usual drunken routine.

The following All Hallows Eve, as Jack was scuffing his way home from the pub, the devil appeared as promised, and demanded that Jack accompany him.

“Oh, it’s you again,” Jack shrugged. “I shall go your way,” said Jack, “but entertain me this one last jester. Use my shoulders as a step and fetch me the ripest, most delicious apple.”

The devil, laughing at such a ridiculous last request, climbed into the tree in search of the perfect apple. Jack thrust his pocket knife into the trunk, quickly carving a primitive cross and imprisoning the devil once again.

Trapped within its branches of autumn leaves and ripe fruit, the devil howled to be released and offered Jack 10 years of peace in exchange. Jack, on the other hand, insisted that his soul was not for the taking and ordered the devil never to appear before him again. The devil reluctantly agreed and was released.

Proud and boastful for beating the devil through clever cunning, Jack spent his days and nights celebrating. Nearly a year later, Jack’s body collapsed from his own abuse.

As the legend goes, Jack’s spirit soon appeared before God, begging for mercy and forgiveness. God turned him away and damned Jack to Hell.

The devil, keeping his word not to claim Jack’s soul, also turned him away, sending him into the dark night with only a burning coal to light his way.

To extend the life of the coal, Jack placed the glowing ember in a hollowed-out turnip and has been roaming the earth with it ever since. The Irish began to refer to this ghostly figure as “Jack of the Lantern,” and then, simply “Jack O’Lantern.”

In Ireland and Scotland, people began to make their own version of Jack’s lantern by carving scary faces into turnips and placing them into windows or near doors to frighten away Stingy Jack and other wandering evil spirits. Immigrants from these countries brought the Jack O’Lantern tradition to the United States and soon found that pumpkins, a fruit native to America, made the perfect Jack O’Lantern.

The legend concludes, if you carefully squint your eyes, piercing through the thick black of night on All Hallows Eve, you can still see Jack’s flame burning dimly as he searches for a home.

As you spin this spooky tale, enjoy these Halloween Recipes:
Swamp Soup with Mud Balls (Chicken Escarole with Meatballs)
Autumn Apple, Carrot and Cabbage Slaw
Vanilla-Vanilla Bean Roasted Apple Pie
Sweet Potato Soup with Curried Pumpkin Seeds
Petite Cinnamon Caramel Pears with Toasted Pumpkin Seeds

Autumn Apple, Carrot and Cabbage Slaw with Toasted Poppy Seeds

2010-10-24T10:01:00.003-04:00

Crisp apples, earthy carrots and crunchy, bitter-sweet cabbage make a quick {and nutritious}, no-cook side dish any night of the week. The colors are perfect for Halloween, and with toasted poppy seeds -- yes, I said toasted -- you'll be the belle of the spooky pot-luck.

Let's talk poppy seeds for a moment, because if you're cooking with them right out of the jar, you've been missing out on a whole lot of flavor. I hated poppy seeds until this summer when I started testing lemon-poppy seed muffin recipes for my final project at the Test Kitchen.

Take a pinch of poppy seeds out of the jar, pop them in your mouth and chew 'em up good, wait 30 seconds. Smack your tongue on the roof of your mouth a few times. Can't quite place the flavor? Let me help...cleaning fluid and dirt, right? Rinse.

Take another pinch out of the jar, put them into a small, dry skillet, and toast them on medium-low heat, swirling the pan, until they turn dark. Using a metal skillet, rather than nonstick will help you see the color change -- they'll turn from medium blue to midnight blue in about 6 minutes. Let them cool slightly and then taste. The flavor is reminiscent of toasted sesame seeds, but deeper and more complex, and so worth the 6 minute toasting time.

Autumn Apple, Carrot and Cabbage Slaw with Toasted Poppy Seeds

Prep time: 15 minutes
Cook time: 0 minutes
Method: Marinating
Yields: 4 Servings
Allergy Info: soy-free, gluten-free, wheat-free, dairy-free

For the slaw:
1 cup julienned purple cabbage
1 tablespoon kosher salt
1 tablespoon poppy seeds
1 cup julienned Granny Smith apple
1 cup julienned carrots

For the dressing:
2 teaspoons apple cider vinegar
1 teaspoon apple cider
1 teaspoon superfine organic sugar
1/2 teaspoon grated gingerroot
Pinch of cardamom
1/4 teaspoon kosher salt
Pinch of freshly cracked black pepper

Salt the cabbage {to draw out excess moisture}
In a colander set over a large bowl, add cabbage. Sprinkle 1 tablespoon of the salt over cabbage; set aside 15 minutes. Rinse with cold water, drain and pat dry.

Toast the poppy seeds:
In a small dry skillet, add poppy seeds and cook over medium-low heat, swirling occasionally, until dark blue, about 6 minutes. Remove from pan; set aside.

Make the dressing:
In a small bowl, stir together vinegar, sugar, ginger, cardamom, salt and pepper; set aside.

Assemble the slaw:
In a large bowl, toss together apples, carrot, cabbage and dressing. Adjust seasoning to taste. Refrigerate 10 minutes. Remove from refrigerator, toss to distribute dressing; sprinkle toasted poppy seeds over slaw and serve cold.

Chicken Pot Pie on a Late Afternoon

2010-10-20T12:19:00.000-04:00

I forgot how quickly the sun sets during October in Florida; it just about falls from the sky within a matter of minutes. The early sunsets, however, have brought much welcomed cooler temperatures.

We've been celebrating fall with all kinds of braises and bakes, stuffings and heartier sauces. Last night it was chicken pot pie -- as old fashioned and traditional as it can possibly get.

I forgot to take the sun's new path into consideration though, and started to lose my natural light when photographing...

My photos became increasingly dark and moody...

until there was but one beam of light left for my photo...

and then I knew it was time to eat.

{Wicked Good} Chicken Pot Pie

Chicken Broth:
10 skin-on, bone-in chicken thighs
1 teaspoon olive oil
3 garlic cloves, crushed
3 large sprigs fresh thyme
1/2 teaspoon whole black peppercorns
1 small onion, peeled, halved
Salt and pepper to taste
5 cups water

Filling:
2 tablespoons butter
1 medium onion, diced 1/4-inch pieces
2 celery stalks, chopped 1/4-inch pieces
4 carrots, chopped 1/4-inch pieces
2 garlic cloves, minced
1 tablespoon fresh thyme (1 teaspoon dried)
1 teaspoon fresh minced rosemary leaves
1/2 teaspoon fresh minced sage leaves
3 tablespoons all-purpose flour
4 cups chicken broth, divided
1/2 cup dry white wine
1 large russet potato, peeled, chopped 1/4-inch pieces
1 large zucchini, chopped 1/4-inch pieces
Meat from 10 chicken thighs, 1/4-inch pieces

Crust
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon organic sugar
12 tablespoons European-style butter, frozen
1 teaspoon apple cider vinegar
Ice water
1 egg, beaten
1 tablespoon milk

Make the broth:
In a medium sauce pan, heat oil until shimmering. Season chicken with salt and pepper; sear, skin side down. Add garlic, thyme, peppercorns, onion and water. Bring to boiling. Reduce heat, cover and simmer 1 hour; remove and discard accumulated foam. Strain broth, reserving liquid; remove chicken meat from bones; set aside. Discard bones and vegetables.

While the broth is cooking, make the crust:
In a large shallow bowl, whisk together flour, salt and sugar. Add butter; using a pastry cutter, blend into flour. Add vinegar and 3 tablespoons of the water. Continue blending with pastry cutter, adding 1 tablespoon more of water at a time until the dough starts to come together. Squeeze dough in hands; if crumbly, add additional water, 1 tablespoon at a time. Gather dough and form into flat disc. Wrap in parchment or plastic and refrigerate at least 30 minutes.

Make the filling:
Preheat oven to 400 degrees F. In a medium sauce pan, heat butter over medium heat. Add onions, celery, carrots (mirepoix); cook until onions are soft, stirring occasionally, about 3 minutes. Stir in garlic, thyme, rosemary and sage. Sprinkle flour over mirepoix, stirring frequently; cook 1 minute. Whisk in 4 cups chicken broth and white wine. Add potato, zucchini and chicken meat. Remove from heat.

Assemble the pot pie:
Mix egg and milk; set aside. Transfer filling to 4 single serving ramekins. Place ramekins on a baking sheet; set aside. Remove dough from refrigerator; let stand 10 minutes. On a lightly floured surface, roll dough to 1/4-inch thick rectangle. Cut dough circles 2-inches larger than ramekins. Place each dough round on top of filling, allowing dough to overhang slightly; gently press dough onto ramekins. Brush dough with egg wash. Cut several vent holes in the dough, or prick dough with fork in several places.

Bake 25 minutes or until dough is golden brown and filling is bubbling. Remove from oven and let stand 10 minutes before serving.

Halloween Dinner: Swamp Soup with Mud Balls

2010-10-15T10:24:00.003-04:00

OK, it's not really swamp, and it's not really mud; it's chicken escarole soup with mini meatballs. As kids growing up in an Italian family, we dubbed it "Swamp Soup" because the long pieces of wilted escarole looked like they came from a sci-fi swamp creature B-movie. I also thought my older cousin, Michael, was super cool, and since he came up with the name, I ate the soup. How's that for peer group influence.

A soup by any other name:
You may also recognize the recipe as "Italian Wedding Soup." Despite the number of misinformed American brides (and caterers) who select this as an appropriate wedding menu course, Italians don't eat this soup on their wedding day. The name is actually a mistranslation of the Southern Italian phrase "minestra maritata," which literally means "soup marriage."

In the case of Italian Wedding Soup, it means "marriage of flavors" - quite fitting for a soup that gets better and better the longer it's in the pot, allowing the flavors to mingle and get to know each other intimately. And yes, my husband and I served this soup at our Italian wedding, despite the historical faux pas [we were on a tight budget].

From weddings to Halloween:
Kids will gobble up Swamp Soup because of the name -- who doesn’t love mud balls and swamp-things on Halloween. Moms will love the recipe because of the wholesome, good stuff packed into this soup; breadcrumbs from scratch, without preservatives and high fructose corn syrup; leafy, tender escarole, full of antioxidants; and lots of garlic to ward off the neighborhood goblins and vampires.

The mud balls can be made several days ahead, and kept in the fridge for up to two days, or in the freezer for one month before serving.

Swamp Soup with Mud Balls

Yields: 6 servings, or 4 with leftovers
Allergy info: soy-free; contains wheat, gluten, dairy, eggs
Fancy equipment: food processor

For the mud balls:
3 pieces Italian or sour dough bread
1 tablespoon olive oil
1 teaspoon dried oregano
1/4 cup yellow onion, minced
1/2 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper
1 large garlic clove, minced
1/2 pound lean ground beef
1 egg, lightly beaten
1 tablespoon fresh minced parsley
1 tablespoon cream or whole milk
Kosher salt and freshly cracked black pepper
Oil for searing the mud balls

For the swamp:
4 slices thick-cut bacon, finely chopped (1/4-inch pieces)
1 medium yellow onion, finely chopped (1/4-inch pieces)
2 carrots, finely chopped (1/4” pieces)
1 head escarole, sliced into thin ribbons
3 garlic cloves, crushed
Pinch red pepper flakes
4 cups (32-ounces) chicken stock
1 hard-cooked egg, chopped
Kosher salt and freshly cracked black pepper to taste

Make the breadcrumbs:
In the bowl of a food processor, pulse bread slices until a fine crumb is produced. In a medium skillet, heat oil over medium, add oregano, onion, salt and pepper; sauté until onions soften, about 1 minute. Add breadcrumbs and garlic; cook until bread begins to toast in the pan, about 5 minutes, stirring occasionally. Remove from heat and allow to cool for 10 minutes.

Make the mud balls:
Season ground beef with salt and pepper. In a large bowl, add seasoned ground beef, egg, parsley, cream and breadcrumbs. Mix with hands until well combined. Form into 1/2-inch meatballs (mud balls) and place on a tray or plate. Chill in refrigerator for 10 minutes to firm up.

In the pot being used to make the soup, heat enough oil to just cover the bottom of the pan over medium-high heat. Remove meat balls from the fridge and place a single layer in the hot oil. Swirl the pan to prevent the meatballs from sticking. Brown the meatballs on all sides, remove from pan and set aside. Repeat until all meatballs have been browned.

Make the swamp:
Drain meatball oil from pan, keeping any brown bits. Add bacon and render fat. Remove bacon when crisp and set aside. Add onions and carrots; sauté for 2 minutes. Add escarole; sauté until wilted. Add garlic and red pepper flakes; stir to incorporate and add chicken stock. Add meatballs to the pot, cover and bring to a boil. Immediately reduce to a simmer and cook for 20 minutes.

Season with additional salt and pepper to taste. Serve in clear cups or bowls with chopped hard-cooked egg and crumbled bacon.

911 Cookbook Segment on Fox News

2010-10-13T21:00:00.000-04:00

Growing Citrus Indoors

2010-10-05T15:07:00.000-04:00

Walk into a greenhouse in late fall and winter and your nose will likely pick up a sweet scent, and if you follow your nose you're likely to come upon a plant with miniature orange or yellow fruit and delicate white flowers - a citrus tree. With edible fruit and fragrant flowers for months on end, an indoor potted citrus tree is a delight. Here are some tips for keeping one healthy and productive:

If you hope to harvest fruit, choose a naturally acidic citrus, not a sweet orange or grapefruit. Examples of acidic varieties include 'Improved Meyer' and 'Ponderosa' lemons, calamondins, and kumquats. These are most likely to produce fruit indoors in winter. Other citrus varieties will grow and flower but they are less likely to produce fruit.

Our homes in winter are darker and warmer, and have much drier air than outdoors. So anything you can do to provide additional light and extra humidity is beneficial. Keep your citrus near a sunny window and use a room humidifier, if possible. Cool, bright rooms, such as a partially heated sunroom, are best.

Choose a pot about the size of a 15-gallon nursery container. The ubiquitous half whiskey barrel is a good size, and plastic and faux clay pots in the 30- to 36-inch-diameter range work well, too. Whatever you choose, make sure it has good drainage; drill extra holes if you're in doubt. To prevent soil from washing out, cover drain holes with small sections of window screen, but don't cover the holes with stones. Use a premixed sterile potting soil designed for container plants.

Keep the soil moist by soaking the rootball thoroughly until water drains out the bottom into the saucer beneath. Water again when the top 2 to 3 inches of soil are dry. In some situations, water will drain out the bottom of the pot without soaking the rootball. This happens when the rootball dries and shrinks slightly, pulling away from the edges of the container. The water moves down the gap without rewetting the roots. To help rewet the dried rootball, place three or four drops of a mild dish soap on it. The soap will help the water soak in so the rootball can expand to fill the container again.

Citrus need regular fertilization to promote flowering and fruiting. You can use a controlled-release fertilizer or a soluble liquid fertilizer. Liquid fertilizers generally provide more exacting control but also require more frequent applications, every other week or so. In either case, follow the directions on the label.

More than most plants, citrus are prone to deficiencies of the micronutrients iron, manganese, and zinc. Inadequate amounts of any one of them will cause leaves to yellow while veins remain green. Look for them in the chelated form, which makes the micronutrients more accessible to citrus roots. The best time is in early spring just as new leaves are beginning to emerge.

For more tips and garden information visit www.garden.org and National Gardening Association

Food Network, 50 States Contribute to Cookbook for Fallen Police Officers

2010-10-04T10:47:00.000-04:00

As many of you know, my husband has been in law enforcement for the past 18 years, and the thought of losing him in the line of duty is always on our minds. This fund raiser, a cookbook, is near to my heart in so many ways -- please consider purchasing a copy:

When Tampa police officers David Curtus and Jeffrey Kacab were killed during a routine traffic stop in June, the community turned to food.

To raise money for the officers’ young families, the Tampa Police Department reached out to emergency personnel from all 50 states, asking them to contribute recipes for a “Calling All Cars 911 Cookbook,” with 100% of the proceeds split equally between the families of the two officers. Support from police departments, fire and rescue, and other emergency services from all over the United States came pouring in.

The cookbook is packed with over 200 recipes representing all 50 states and regional styles of cooking, including cedar-plank salmon from Alaska, shrimp bisque and Creole dishes from Louisiana, Crock-Pot moose from Maine, North Carolina apple cobbler made using hot coals on a cast-iron Dutch oven, and several recipes from Wicked Good Dinner.

Food Network and celebrity chefs Alton Brown, Anthony Bourdain, John Besh, Neil Connolly and Chris Cognac contributed their favorite recipes to the celebrity section of the book.

The Calling All Cars 911 Cookbook is $20, plus $3 shipping, and is available for purchase using PayPal on E-bay: Calling All Cars Cookbook, seller Fitz99.

More information about Officers Curtus and Kacab can be found here.

This fund raiser is sanctioned by the Tampa Police Dept. and has been approved by Major Sophia Teague.

Rustic Pizza and Focaccia Dough

2010-10-03T18:30:00.004-04:00

It was the answer to my prayers; the missing ingredient in the pizza dough I've been longing for since we came back from Europe. It was so simple, and so right in front of my face the whole time. Water!

Above: 16-inch thin crust

I've been reading about high hydration doughs for the past several months and experimenting, trying to settle on a workable formula that pushed the boundaries of a wet dough but didn't quite go past the point of no return.

Above: 14-inch pizza

This recipe is a wet dough, producing a rustic, crisp crust and an interior full of tunnels and bubbles, with a perfectly chewy, tender crumb. It's not so wet that it's impossible to work with, but it comes quite close.

You'll need some patience, care and mandatory cooking equipment for this dough:
Standing mixer with dough hook
Patience + a day

And if you'll be making pizza or a loaf, you'll need:
Pizza Stone
Peel

Rustic Pizza and Focaccia Dough

Ingredients:
1 (.32 ounce) package organic yeast
1/2 teaspoon organic sugar
1/2 cup warm water (no more than 100 degrees)
16 ounces unbleached, all-purpose flour (about 3 1/2 cups)
12 ounces warm water (about 1 1/2 cups)
1 tablespoon extra virgin olive oil
1 1/2 teaspoons kosher salt
1 teaspoon apple cider vinegar

Directions:
In a small bowl, dissolve yeast and sugar in 1/2 cup warm water and set aside; yeast will become foamy. In a food processor fitted with a dough hook, combine flour and 12 ounces of warm water on medium speed until combined; set aside for 20 minutes. Add yeast and olive oil; knead on medium speed for 3 minutes. Add salt and vinegar; continue kneading on medium for 20 minutes. Dough can be wrapped and refrigerated for use later in the week, or baked the same day.

Same-day baking:
Transfer dough to a large oiled bowl. Coat dough in oil, cover and set aside to rise at least 3 hours at room temperature or until dough has doubled in volume. Fold dough over itself in thirds (do not punch down dough to deflate) and allow to rest 3 hours.

For Focaccia:
Place oven rack in upper middle position. Preheat oven to 450 degrees F. Generously oil a standard baking sheet (do not use a jelly roll pan without sides). Place dough in center and push with hands to fill pan. Brush top with garlic-infused olive oil and fresh herbs. Press fingers into dough, across entire surface, to create indentations. Sprinkle with coarse salt and freshly cracked black pepper; set aside for 30 minutes to rest. Bake until dough is puffy and golden brown, about 25 minutes. Allow to sit 5 minutes, then transfer focaccia to cooling rack for 20 minutes before cutting.

For pizza:
Position pizza stone on middle rack in oven. Preheat oven to 475 degrees F. Divide dough in half and shape each into a ball; cover with towel. Lightly flour work surface and using hands, press one of the balls of dough into a disc. Place dough on a floured peel and stretch into a 14” circle (or 16” for thin crust).

Place 1 (3/4 cup) ladle of sauce in center of dough. Using the bottom of the ladle, swirl sauce in a spiral pattern, starting from the center and spiraling out to the edge, leaving a 1-inch border of exposed dough around the edge. Sprinkle with 2 cups shredded mozzarella and 1/2 cup grated Parmigiano-Reggiano. Transfer dough from peel to baking stone and bake 18 to 20 minutes or until dough is golden brown and cheese is bubbly.

Pizza sauce:
1 (28-ounce) can San Marzano whole tomatoes, 1 teaspoon salt, 2 garlic cloves. Pulse in food processor until smooth. Store extra sauce in the refrigerator in a covered, air-tight container for up to 5 days, or in the freezer for up to 1 month.

How Big is Your Onion?

2010-09-27T20:05:00.002-04:00

What does an onion have in common with a softball? Quite a lot when you're talking size. Maybe you've seen a recipe listing "one medium onion," with no reference what "medium" actually is. We knew it! Wicked Good Dinner is guilty of it, too. But, we're here to make {wicked} good on our lack of clarity with this super-duper size chart:

What? You've never seen an extra small onion? Sure you have -- pearl, cipolini, and boiling onions are all examples of the tiny variety. And now that you've got the onion sizes straight, learn how to chop them!

How to Make Fresh Pasta

2010-09-25T10:26:00.002-04:00

Making fresh pasta is like giving birth. The idea is exciting, but once you’re in the thick of it, you realize the process is a little more painful than you originally thought. Just when you’re ready to throw in the towel and swear off making fresh pasta ever again, you hold those beautiful ribbons of dough in your hands and forget about the pain. Pride and utter adoration persuades you to contemplate doing it again. {child birth}

How can something so simple be such a PITA?

The process of making pasta is relatively simple – mix flour, eggs, water, sometimes oil (never salt – it messes with the gluten); knead dough, let rest, roll out, cut, cook in salted water, serve. But, what no one ever tells you about pasta-making is:

It’s not a quick process
It’s messy
The lean dough is difficult to knead
Rolling the dough is hard work and even with a machine, is time consuming.

Learning to love the process

Fresh pasta isn’t one of those quick, weeknight dinner projects; it takes an hour or so, from flour to plate. Knowing the time it takes is half the battle, removing some of the discontent from the process. Fresh pasta needs time, love and attention – here’s a better frame of mind:

It’s not a quick process: Make pasta-making time “me” or “our” time – although it’s not a quick process, it’s the perfect way to nab some time to yourself, or spend that time with your kids and family.
It’s messy: Messy can be fun. Visualize how you’re going to attack those clouds of flour and stuck-on pieces of dough after the mess has been made. Knowing how you’re going to tackle the mess ahead of time will kick cleaning anxiety to the curb.
The lean dough is difficult to knead: The moisture in pasta dough comes from the egg and (optional) oil, and there’s not a lot of either in the dough, making it a little difficult to knead by hand. Hard flours, such as semolina and durum, coupled with the low moisture can also make the dough difficult to knead. The dough doesn’t require a lot of kneading, which is good news if doing it by hand. If you have a standing mixer with a dough hook, it can make the 5-minute process even easier, or you can pulse everything in the food processor and let the dough rest for a longer period of time.
Rolling the dough is hard work: Because of the low moisture and hard flours, rolling the dough can be just as difficult as kneading it. Letting the dough rest for at least 25 minutes will relax the gluten and allow the dough to absorb as much moisture as possible.

Now and later

Once you come to terms with, and commit to enjoying the time well spent with the pasta dough, you can opt for two methods: (1) going the distance, making everything all at once, non-stop; or (2) you can make the dough in stages so it doesn’t seem so daunting, draining, and drawn-out:

Day 1: make the dough, let it rest overnight.
Day 2: roll and cut the dough, lightly coat in flour and allow to air dry for 10 minutes. Separate into portions and refrigerate on a sheet pan, or in portions separated by parchment paper and placed in a plastic container.
Day 3: Cook, eat, contemplate doing it again {soon}.

Fresh Pasta Dough:

Yields: 1 lb. of pasta

Method: lean dough, pasta-making

Allergy info: soy-free, contains wheat, eggs

Ingredients:
4 large eggs, lightly beaten
1 tablespoon olive oil
4 oz. semolina or durum flour
4 oz unbleached, all-purpose flour or pastry flour

Make the dough:

By hand:

In a large bowl, whisk flours together. In a small bowl, lightly beat eggs with oil. Make a well in the center of the flour and pour in egg mixture. Using your fingers, pull small amounts of flour into the eggs and mix by hand until well combined. When ingredients begin to form a loose ball, place dough onto a lightly floured surface. Knead 5 minutes, then wrap in plastic and let rest in refrigerator at least 25 minutes or overnight.

By machine:

In the bowl of a food processor, add flour, eggs and oil; pulse until combined and form a loose ball of dough. Pulse 6 to 8 times, then wrap in plastic and let rest in refrigerator at least 45 minutes or overnight.

Roll the dough:

By hand:

Remove dough from refrigerator and cut into 6 equal pieces. Lightly flour a rolling pin and long work surface. Roll dough into a long rectangle-like shape, 1/16-inch thick, or to desired thickness; sprinkle dough and surfaces with additional flour as needed to prevent sticking. Using a pizza wheel, cut pasta dough into ribbons for fettuccine, lasagna, or tagliatelle. Noodles will be rustic-looking {which is the charm of handmade}. Lightly coat pasta ribbons with flour and allow to air dry for 10 minutes.

By machine:

Using the manufacturer’s guidelines, run pieces of dough through the sheet feeder until desired thickness. Cut ribbons of dough by hand, or if your machine has a noodle attachment, run sheets of dough through the noodle cutter for desired ribbon thickness. Lightly coat pasta ribbons with flour and allow to air dry for 10 minutes.

Store the pasta:

Fresh pasta dough can be stored in the refrigerator for up to five days, or in the freezer for one month. To store, place dough ribbons in an air tight container, between layers of parchment to prevent sticking.

Cook the pasta:

Fill a large stock pot 3/4 full of water. Generously salt water (it should taste like the ocean) and bring to boiling over high heat. Reduce to strong simmer. Add pasta in batches and cook 1 to 3 minutes, depending on size and thickness.

Using a spider or pasta rake, remove pasta from water and immediately sauce, butter or oil to prevent sticking.

Great Gridiron Fare

2010-09-22T23:47:00.002-04:00

Step up your game-day menu with a sizzling recipe from celebrity chef Michael Symon. His burger has a secret ingredient that turns ordinary tailgate food into championship fare - pork.

"Pork is a great protein to cook for lots of reasons - every cut tastes great and it's extremely versatile," said Symon. "I actually love to layer pork on pork - it adds texture to the dish and provides even more depth of flavor. That's a huge reason why I'm such a pork fan - you can use various cuts on their own or combine them into one fantastic dish."

This season, Michael is opening up his playbook for cooking up a winning tailgate:

When creating the prefect football feast, a little goes a long way. With just a couple pork cuts, you can create a wide variety of crowd-pleasing dishes like Symon's three-in-one recipe for a Porky Burger. Have the succulent pulled pork and tender pork burgers on their own, or combine them with a few zesty garnishes to create one mouth-watering masterpiece.
Just because you're hosting the party doesn't mean you're responsible for making all the dishes. Turn your tailgate into a potluck and have your guests bring their favorite pork-inspired dish. With pork's versatility, you're guaranteed to keep drawing a crowd all season long.
Whether you're tailgating in the parking lot or at a backyard barbecue, make sure the food is ready at least two hours before the game. This will allow for plenty of time to eat and clean up before kickoff. No one wants to be doing dishes at game time or carrying a plate for the walk to the stadium.

The National Pork Board is offering a free brochure on a favorite go-to cut for tailgating, the pork shoulder, with videos and tips at http://www.theotherwhitemeat.com/. You can also follow them on Facebook at facebook.com/TheOtherWhiteMeat and on Twitter @AllAboutPork.

Michael Symon's Porky Burger
Topped with Spicy Pulled Pork, Pickled Onions and Cilantro

Ingredients:
2 pounds 96% lean ground pork
3 cups pulled pork, in juices (about 12 ounces pulled pork)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 potato burger buns, split or brioche burger buns
6 1/2-ounce slices Gruyère cheese
1/2 cup pickled red onions or very thinly sliced red onion, separated into rings
1/2 cup cilantro leaves

Directions:

Form the ground pork into six 1/2-inch-thick patties. Season both sides of patties with salt and pepper. Preheat grill to medium hot. Place pulled pork in a pot and place on the corner of a grill to keep warm. Place patties directly over heat. Grill, uncovered, for 8 to 10 minutes or until pork patties reach 160 degree internal temperature, turning patties over halfway during grilling. In the meantime, toast the buns on the grill.

Top the pork patties with cheese. Cover grill and grill about 30 seconds or until the cheese is melted.

Place burgers on bun bottoms. Using a slotted spoon, spoon pulled pork on top of burgers. Top with onions, cilantro and bun tops.

Tomatillo Chicken Tacos

2010-09-18T11:11:00.002-04:00

Growing up in an Italian family kept me isolated for many years from foods that did not fall into the Italian-American diet. Tomatillos were one of them, until 2008. Oh, what I missed all those years!

I timidly started with salsa, and eventually worked my way up to one of our family's favorite dinners: Tomatillo Chicken Tacos. They're a cinch to make, to the point where I almost feel guilty. The tomatillos pack so much flavor into the dish, with minimal effort -- perfect for effortless cooking during the busy work week.

Tomatillo Chicken Tacos

Yields: 6 Servings, or 4 with leftovers
Method: Roasting
Allergy Info: soy-free; contains wheat, gluten and dairy
Fancy Equipment: Food processor, latex or plastic gloves*

Ingredients:
10 medium tomatillos
2 poblano peppers, seeded, roughly chopped
1 large onion, peeled, roughly chopped
5 cloves garlic, peeled
2 pounds boneless skinless chicken thighs, trimmed of fat
3 tablespoons sunflower or olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 cup fresh cilantro leaves
Zest of one lime
1 tablespoon lime juice
2 cups shredded baby greens
1-1/2 cups shredded sharp cheddar cheese, or queso fresco crumbles
1 cup tomato, seeded, finely diced
1/2 cup red onion, sliced paper thin
12 homemade flour tortillas
Salt and pepper to taste

Directions:
Preheat oven to 400 F. Remove husks and rinse tomatillos until no longer sticky; cut into quarters. In a large bowl, add tomatillos, peppers, onion, garlic, chicken, oil, salt and pepper. Toss to coat and distribute ingredients evenly onto a baking sheet. Roast for 25 minutes or until chicken registers 165 F with a thermometer.

Remove from oven and place chicken on a cutting board. Transfer the tomatillos, peppers, onion, garlic and any pan juices to the bowl of a food processor. Add cilantro, lime zest, lime juice and pulse until mixture resembles a chunky salsa. Shred chicken and place in a large bowl. Add tomatillo mixture and stir to incorporate; add salt and pepper to taste.

Hello, taco bar:
Serve with cheese, tomato, onion and flour tortillas.

*If you're skin is sensitive, consider wearing plastic or latex gloves when seeding and chopping the poblano peppers to protect your hands from the pepper's mild heat.

Baba Ghanoush with Curry and Yogurt

2010-09-12T22:49:00.000-04:00

The first time I had Baba Ghanoush was about 12 years ago on Martha's Vineyard, of all places; I was newly married and it was the last day of our honeymoon. We were starving after a day of sight seeing, and desparate for something to eat before we boarded the ferry back to Providence. The only place open near the dock was this little hole in the wall sandwich shop that served wheat grass shakes and other wildly concocted combinations of health foods.

I can't remember the name of the sandwich shop, but I definitely remember the sandwich. Through the flats of wheat grass, I was handed a warm pita, oozing with tangy, curried yogurt and gobs of creamy eggplant spread. I didn't want that sandwich to end.

Oddly enough, that was the last time I had Baba Ghanoush, until the other day. My daughter had been asking for hummus, but with our legume allergy, all beans are out. Baba Ghanoush, however, is now very much in.

Hummus and Baba Ghanoush are very similar, except for the main ingredient. Hummus contains chick peas; and the main ingredient in Baba Ghanoush is roasted eggplant. Here, I've mixed the curry powder and yogurt into the eggplant, along with roasted garlic for a creamy, tangy spread.

Baba Ghanoush

Serving Size: 4
Allergy Info: soy-free, gluten-free; contains dairy and sesame
Fancy Equipment: food processor, parchment-lined baking sheet

Ingredients:
1 large eggplant
5 cloves garlic, unpeeled
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon. tahini
2 teaspoons ground cumin seed
1/4 teaspoon ground coriander seed
1 teaspoon curry powder
1/4 cup plain Greek yogurt
Kosher salt and freshly cracked black pepper to taste

Directions:
Preheat oven to 400 degrees Fahrenheit. Slice the eggplant in half, length wise and place on a baking sheet, cut side up. Place the 5 cloves of unpeeled garlic onto the baking sheet. Slather 2 tablespoons of olive oil all over the eggplant and garlic cloves. Sprinkle with salt and pepper. Bake for 45 minutes or until tender and caramelized. Remove from oven and cool for 30 minutes.

Scoop the flesh of the eggplant into the bowl of a food processor, discarding the skin. Add the remaining tablespoon of olive oil, lemon juice, tahini, cumin, curry powder and yogurt. Squeeze roasted garlic cloves out of their skin and into the bowl. Process until smooth, add salt and pepper to taste.

Serve with warm pita or bread, or as a vegetable dip.

How to chop an onion

2010-09-09T22:12:00.001-04:00

As silly as it sounds, there is a method to the madness of chopping an onion. When done properly, it can speed up your prep time, giving you more control over your recipes.

You'll need a sharp knife, without exception. A sharp knife will swiftly cut through the onion, keeping damage to the onion's cell walls to a minimum. This means less tears for you, so you can put those onion goggles away for good.

Take a peek at the video below. Depending on the size of your cuts, this method will produce a mince, small, medium or large dice. The closer together the cuts, the smaller your onion pieces will be:

Peach Crumble Cobbler

2010-09-05T12:19:00.004-04:00

There were just seven lucious, organic Georgia peaches left in my favorite white ceramic bowl. I could have easily devoured every one of them, as-is. I could have grilled them until caramelized and then poured warm cream over the top with lavender, toasted pecans and a light drizzle of maple syrup.

But I wanted a crumble. I also wanted a cobbler, and I didn't have enough peaches to make both.

A trip to the store would have been no match for the roadside peaches I picked up at the border, floral and perfectly ripe, plucked from the tree that morning.

I settled on cobbler, and as I was plopping the biscuit dough onto the sugared peaches, I noticed quite a lot of unused real estate. There were large gaps between biscuit dough plops, creating pathways of unpaved cobblestone peach roads.

I wanted to pave those roads with something -- fruit, more biscuit dough, something. As I mulled over the options, I nibbled the leftover bits of butter, sugar and flour used to coat the peach slices. I think you know what's coming next...

I mixed up a quick crumble topping, sprinkled the exposed peaches with the sugary nubs of butter and flour, popped the dish into the oven and waited patiently.

Fluffy, buttery biscuits, saturated with intense peach nectar, generously made room for the crispy, sweet crumbles clinging to the warm fruit; definitely worth the drive, and worthy of the beautiful fruit.

Peach Cobbler Crumble

For the peaches:
7 ripe organic peaches, 1/2" slices
1/2 cup organic sugar
1 vanilla bean pod, split, seeds scraped
2 tablespoons butter, cut into small cubes
1 tablespoon all-purpose flour
1/2 teaspoon Kosher salt
1 teaspoon freshly cracked black pepper
1/4 teaspoon fresh lemon juice
1 tablespoon peach brandy (optional)

For the crumble:
1/2 cup brown sugar
2 tablespoons organic cane sugar
1 cup all-purpose flour
1/4 teaspoon Kosher salt
4 tablespoons butter, diced

For the biscuit dough:
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon Kosher salt
12 tablespoons unsalted butter, cold, diced
2 eggs
1/2 cup heavy cream

Prepare the peaches:
Preheat oven to 400 degrees Fahrenheit.

In a large bowl, add sliced peaches, sugar, vanilla bean seeds, butter, flour, salt, pepper, lemon and brandy. Gently toss to coat.

Make the crumble:
In a small bowl, add sugar, butter, flour and salt. Using your fingers, work the butter into the other ingredients to form small clumps, ranging in sizes from a dime to a nickel. Refrigerate until ready to use.

Make the biscuit dough:
Sift the flour, sugar, baking powder and salt into a large bowl. Using a pastry blender, cut in the butter until the mixture resembles a course meal with pea-sized pieces of fat. In a separate bowl, lightly whisk the eggs and heavy cream. Add to the flour and mix until just blended. The dough should be sticky, but not wet.

Assemble and bake:
Pour the fruit and accumulated juices into a large shallow baking dish. Divide the biscuit dough into 5 equal pieces and plop onto the fruit, equally spaced. Sprinkle the crumble mixture between the biscuits, over the exposed fruit.

Bake for 35 minutes, or until the biscuits are golden brown and the fruit is just starting to bubble. Remove from oven and cool on the stove top for 30 minutes before serving.

Tarragon Chicken Burgers

2010-09-02T20:48:00.001-04:00

To make a moist, juicy chicken burger, we had to cross over to the dark side. We double-dare you come with us!

Despite the bad rap, poultry legs and thighs are considerably learner than ground beef, especially with the skin removed, and offer a richer flavor than the lean, often dry, breast meat. The price can't be beat either -- organic, air-chilled chicken thighs, like the ones used in this recipe, are one of the least expensive items in the meat case.

Tarragon Chicken Burgers

Yields: 4 patties
Fancy equipment: oven-proof skillet, food processor
Allergy info: soy-free, gluten-free; contains dairy (bun contains wheat, gluten)

For the patties:
2 tablespoons olive oil, divided
1 medium onion, minced
1 large rib celery, minced
3 cloves garlic, minced
1 lb. boneless, skinless chicken thighs, cut into 1" cubes
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon Greek yogurt
1 teaspoon lemon juice
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
1 tablespoon potato flour
3 tablespoons sunflower or olive oil for pan frying

For the topping:
4 tablespoons Greek yogurt
zest of 1 lemon
1 small clove garlic, minced
Kosher salt and pepper to taste

Directions:
Cut chicken into 1” pieces, removing any fat and skin. Place chicken, salt, pepper, remaining olive oil, yogurt and lemon juice into the bowl of a food processor and pulse until chicken is well minced, about 10 pulses.

Add one tablespoon of olive oil to a skillet, over medium heat, saute onion and celery until soft, about 6 minutes. Add garlic and cook for 30 seconds.

Add onion mixture, tarragon, parsley and potato flour to chicken, pulse until well combined, about 5 pulses. Divide mixture into four equal portions and flatten into patties. Chill patties in the fridge for 30 minutes to set shape, or in the freezer for 10 minutes.

Preheat oven to 400 degrees F. Season patties with salt and pepper. Heat oil, in an oven-proof skillet over medium heat, until shimmering. Add patties to pan and cook for 4 minutes. Flip patties and place pan in the oven until the middle of each patty registers 165 F, about 12 – 16 minutes. Remove from oven and loosely tent with aluminum foil for 10 minutes.

In a small bowl, mix Greek yogurt, lemon zest and garlic. Add salt and pepper to taste. Top with Greek yogurt mixture, and serve with our Wicked Good mustard with coriander and ale. (Buns are optional.)

A Better Way to Concasse

2010-09-02T16:13:00.002-04:00

I giggle every time I see the phrase "tomato concasse" on a menu as something special, because really, it's just a fancy way of saying "chopped tomatoes."

The French classical way to concasse is a bit of a pain in the rump roast: core the tomato, cut x in bottom, drop in boiling water for 20 seconds(ish), peel skin, cut through the equator, remove seeds and pulp, fiddle with the fruit until you can get a comfortable grip on it, slice across, then into strips, and finally a dice.

Our {wicked good} way eliminates about 90% of the fiddling and can be done with or without peeling the tomato:

How to Slice and Pit a Fresh Peach

2010-08-31T14:54:00.001-04:00

We were having some fun with cooking videos today in the Wicked Good Dinner test kitchen while working on our Peach Crumble-Cobbler recipe (coming soon!). Here's a quick how-to on a neat way to slice and pit a peach:

Roasted Summer Vegetable Panzanella

2010-08-31T10:27:00.000-04:00

Panzanella, a summer salad from the Tuscany region of Italy, makes good use of stale or toasted bread that has been moistened with olive oil and vinegar, and tossed with fresh tomatoes and cucumbers. We took traditional panzanella one {wicked good} step further by roasting our summer vegetables:

Roasted Summer Vegetable Panzanella

Roasted summer squash, zucchini and just-picked tomatoes are paired with bunches of sweet basil and torn pieces of day-old Italian bread. The bread is moistened with a bright vinaigrette of lemon, fruity olive oil, coarse salt and lots of freshly cracked black pepper.

Any summer tomato will work well with this recipe. Below we've used cherry or grape tomatoes. Larger tomatoes should be cut to a similar size before roasting.

Yields: 4 servings with leftovers, or 6 servings
Method: dry heat, roasting
Fancy equipment: parchment-lined baking sheet
Allergy info: soy-free, contains wheat, gluten

For the salad:
2 small zucchini, chopped 1/2" pieces
2 small yellow squash, chopped 1/2" pieces
20 red cherry or pear tomatoes, cut in half lengthwise
2 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon Kosher salt
1 teaspoon freshly cracked black pepper
3 cups day-old Italian bread, cut or torn into 1" pieces
2 tablespoons chopped fresh flat leaf parsley
1/4 cup torn fresh basil leaves
shaved Parmigianno Reggiano

For the vinaigrette:
1/4 cup extra virgin olive oil
zest of one lemon
1 tablespoon fresh lemon juice
Kosher salt and freshly cracked black pepper to taste

Directions:
Preheat oven to 400 degrees F, or prepare your grill for indirect cooking, high heat.

Toss the zucchini, squash, tomatoes, garlic, olive oil, salt and pepper together in a large bowl (save the bowl, do not wash). Spread vegetables in a single layer onto a parchment-lined baking sheet. Bake (or grill) for 25 minutes or until the squash is just tender. Allow the vegetables to cool for 20 minutes and transfer to same bowl in which they were first tossed. Add bread and herbs.

In a small bowl, combine the olive oil, zest and lemon juice with a whisk until well incorporated. Season with salt and pepper to taste. Pour over bread and vegetables, and gently toss with a large spoon until the bread is fully saturated with vinaigrette.

Serve at room temp, or chilled, with shaved Parmigianno Reggiano.

Summer Tomatoes

2010-08-29T15:11:00.002-04:00

We've never had much luck growing vegetables -- we start out strong every year, and end up empty-handed come August. We live so close to the big tourist attractions in the area, that their use of aggressive pest control takes a toll on our back yard's ecosystem -- the bugs, beneficial or otherwise, are eliminated before they can even fly by and say hello to our plants. It's rare we get decent pollination, unless we do it ourselves.

While others are enjoying their home grown tomatoes, zucchini and cucumbers, we've had to buy from local producers. I'm happy and sad about it. It would be wonderful to pick from our own back yard, but supporting our local farmers is the next best thing.

This week, we stopped by the grand opening of Sustain Natural Market in Apopka, during a Slow Food Orlando event, where we picked up locally-grown tomatoes, herbs, peppers and broccoli.

Last night, I put the herbs and tomatoes to good use, pairing them with wild-caught little necks from Narragansett Bay, RI.

To make, render two slices of bacon in a sauce pan. Remove the bacon and set aside. Saute 1 minced onion until soft, along with 1 clove of crushed garlic, chopped fresh oregano and parsley. Add 1/4 cup chicken broth, 1/4 cup white wine and 1 tablespoon lemon juice. Bring to a boil and add (scrubbed/cleaned) little necks. Reduce to a simmer and cook until little necks open. Season broth with salt and pepper. Add chopped tomatoes, crumbled bacon, chopped capers and additional fresh herbs. Serve with grilled bread.

Tonight, I'll be making a fresh tomato sauce, panzanella and roasted tomatoes with zucchini and summer squash.

For more great recipes, stop by Pinch My Salt and read the neat things everyone is doing with their summer tomatoes during the food blog Summer Fest.

How to Make Italian Sausage

2010-08-26T11:54:00.018-04:00

My aunt, the eldest sister in the Pantalone clan, is like our family historian -- she remembers everything and is always spinning tales about my grandparents and Italian aunts and uncles making their way to America. We have generations of artists, writers and musicians in our family, but no chefs; or so I thought...

While staying with my aunt in Boston this summer, finishing my culinary internship, she began one of her storytelling sessions over dinner. I've heard every story a thousand times -- they never get old. But this one was different. This story I had not yet heard, and involved, of all things, Italian sausage.

I had been up since 4 a.m. that day, and was exhausted after working a 10-hour shift at the Test Kitchen, in addition to the commuter rail and hour drive back to my aunt's house. I tried to sneak into my room without notice.

"Dawn," she said with a thick Rhode Island accent. "Do you want some dinner?"

I usually declined, too tired to do much of anything except lay perfectly still with my feet propped up on a mountain of pillows, let alone eat. But that night, for some reason, I was starving, and shuffled my way to the table.

She slid a plate of spaghetti in front of me, with our family's red gravy, braised veal and bitter broccoli.

I buried my face in the plate, shoving mounds of spaghetti into my mouth without a pause or breath.

"You know," she said. "We have famous chefs in our family." I slurped up the few remaining pieces of spaghetti hanging from my mouth and looked at my aunt. I saw my mom, my grandmother, me -- we all look alike. In fact, my older cousin could be my twin -- we look identical. I love that connection.

Between bites of bitter broccoli and forkfulls of spaghetti too big for my mouth, I listened to my aunt weave me into the story of how my great, great grandmother started the Chiavarini sausage empire, run by generations of our family.

OK, it wasn't really an empire, but it was a big part of Federal Hill history, providing authentic Italian charcuterie to Rhode Island for many decades.

My great, great grandmother was the last of the sisters to come to America from Italy -- she had been ill and wasn't able to travel with the rest of the family. By the time she arrived, her sisters were already well established in society, getting married, having children. She didn't know what to do with herself, so she did what she knew best -- cooking and making sausage.

She would make sausage in the evenings and hang it from every possible nook and cranny in the tiny shop she eventually opened, until the windows were completely darkened by miles of sausage links. The next day, the shop would stay open until everything was sold -- whether it was 10 a.m. or 7 p.m., they welcomed customers until the last sausage sold. Then the shop would close, the family would make more sausage, and do it all again the following day.

Eventually, the sausage became famous. During a visit to Rhode Island, Frank Sinatra fell in love with the Chiavarini sausage and made a point to visit the shop whenever he was in town. I think by now, the shop was being run by one of her sons, my great uncle, (my aunt has a tendency to talk about earlier generations of family as if I know who everyone is, so I lose the story line sometimes). After a good coaxing from Frank Sinatra, the son moved the sausage company to Las Vegas, with Sinatra fronting the start-up costs.

There was also a trumpet involved (this is where I lost the storyline)--the son was a musician, also playing in Las Vegas, which is how the Sinatra connection came about. But I'm not sure if the trumpet playing son was also the one running the sausage shop, or if it was his brother.

I drifted off into thought bubbles as my aunt described the Rat Pack eating Chiavarini sausage after their Las Vegas performances. Neat.

I admit, I was proud to finally have some family connection to professional cooking, but also felt a little unworthy. My whole life, I've never made sausage from scratch.

As soon as I arrived home from Boston, I marched myself into Whole Foods and bought a pork butt. The pork butt sat in my freezer for two weeks as I psyched myself up for sausage. Wanting the family recipe, I searched online for days, looking for any signs of the sausage company. But when nothing turned up, I realized I would have to wing it, hoping to channel some Chiavarini guidance along the way.

My aunt offered to call our distant relatives, still living in Rhdoe Island, but I wanted to see if I could do this on my own first. My kindred spirit, my great, great grandmother, must have been sitting on a stool, right by my side, because I nailed the recipe on the first try.

Italian Sausage

Ingredients:
2 lbs. pork butt
3 tablespoons, plus 1/4 cup olive oil
8 cloves garlic, smashed but left whole
1 tablespoon fresh thyme leaves
1 tablespoon fennel seeds
1/4 cup fresh Greek oregano leaves
2 onions, minced
1/2 teaspoon Kosher salt
1/4 cup chopped fresh flat leaf Italian parsley
salt and pepper to taste

Directions:
Cut pork butt into 1” cubes, season with salt and pepper and pulse in food processor until well minced.

Heat 3 tablespoons of oil in large skillet on medium-low. Add garlic, thyme, oregano and cook until slightly caramelized, stirring occasionally, about 6 minutes. Increase heat to medium, add fennel seeds, onions and salt. Stir to combine and cook until onions are soft and caramelized. Remove from heat and allow mixture to cool for 10 minutes.

Add cooled onion mixture, parsley and 1/4 cup olive oil to food processor, pulse until meat and onions are minced and evenly distributed.

Brown in pan for sauce or lasagna, or form into balls or patties and fry. Or, roll in plastic wrap, forming a log. Chill the logs for 20 minutes and poach before frying, or remove from plastic and fry immediately.

Notes:

Keeping it [sort of] lean:
I was trying to keep this as healthy as possible, without ending up with a dry sausage, so instead of additional fat back, I used olive oil, which worked pretty well with the pork fat already on the pork butt.

Icy butt:
Keeping the pork butt partially frozen helped achieve the perfect texture in the food processor. You can also use a meat grinder if you have one, but the food processor worked perfectly. If the meat is completely thawed though, the processor will have a difficult time cutting the fat into small bits, and you'll end up with strings of fat in your sausage.

You don't need casings to make sausage:
I wasn't sure how the recipe would turn out, so I didn't bother with casings. Instead, I free-formed log shapes, which honestly took on the appearance of turd-like torpedos [pictured above, ugly but delicious]. I also rolled some of the sausage in plastic wrap, similar to the way you would roll butter or cookie dough logs, which worked really well.

How to Pasteurize Eggs at Home, 2 Ways

2010-08-21T11:49:00.002-04:00

Hopefully, you’ve been buying organic, local eggs and haven't had to check your cartons. But, if you’re worried about the risks of Salmonella in your eggs, there are a few things you can do to significantly lower your risks:

Open the carton:
When you’re at the store, open the carton and make sure none of the eggs are broken. If there’s a crack, put it back (yes, you can quote me on that one!)

Keep eggs cold:
Eggs are naturally surrounded by a protective layer that prevents bacteria from penetrating the egg and multiplying. Our super-awesome government regulates that all eggs be washed with detergent, which removes the protective layer. Once the layer is removed, eggs need to be refrigerated, so keep them cold at all times.

Cook them eggs:
For goodness sake, if you’re worried or in a high risk group (children or anyone with a compromised immune system), cook your eggs all the way. Bacteria can multiply in temperatures from 40°F to 140°F (the danger zone). Eggs need to reach a temperature of at least 140 degrees Fahrenheit for 4 minutes in order to kill the Salmonella bacteria, so skip the runny yolks and loose scramble. If you’re making a frittata, quiche or custard, the eggs need to reach 160°F.

Pasteurize at home:
You can pasteurize your eggs, two ways, at home to reduce the risks of Salmonella:

The Outside Method:
Salmonella is usually found on the outside shell of the egg. When you crack the egg, bits of the shell come in contact with the egg white and yolk, contaminating the whole egg. The Outside Method pasteurizes the outside of the egg only.

Pasteurize only the amount of eggs you'll be using right away. Remove eggs from fridge and allow to sit on the counter for 20 minutes. Add eggs to the appropriate sized pan (if you're pasteurizing one egg, use a small pan; if pasteurizing a dozen eggs, use a pan large enough to hold them + the water) and fill with enough water to cover the eggs by at least 1". Clip a thermometer on the side of the pan and bring the water to 140°F. Set the timer for 4 minutes, and allow the eggs to sit in this temperature until the timer goes off. Remove the eggs, and place in a paper towel lined plate, bowl or pan. Place the pan with the eggs in the refrigerator to chill for 20 minutes. Use immediately.

The Inside Method:
If you'll be cracking and mixing eggs to be included in a raw recipe, such as a salad dressing or mayonnaise, you can pasteurize the egg whites and yolks in any liquid that will work with the recipe -- water, lemon juice, flavorings or milk. Add 2 tablespoons of the liquid for each beaten egg or egg yolk (2 egg yolks, 4 tablespoons liquid.) Cook over low heat in a small pan, stirring constantly, until it just begins to simmer, mixture will be thick. Using a soft spatula, scrape the mixture into a chilled bowl, allow to cool for 3 minutes, and use in your recipe.

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Quinoa Veggie Burgers

2010-08-17T15:17:00.011-04:00

Well, it happened to us; I didn't think it was possible. We eat a well balanced diet in our family, I make sure of that. But, husband confessed the results of his physical on Monday.

That skinny guy has the blood of a fat person:
My terrifically fit, tall and slender husband has borderline high blood pressure and hypertension. I didn't think we ate a lot of red meat, but after taking inventory, I realized it's one of our main proteins. I had to find another low-in-saturated-fat protein alternative, in addition to pork and chicken, pronto!

Beans are out of the question in our family -- I'm highly allergic to legumes, and I couldn't see us filling the void of red meat with multiple nights of chicken and pork. I need more variety than that.

Divine intervention:
I opened the pantry, poked around a bit on my tippy toes, and a package of quinoa nearly fell on my head. It took me a few minutes to realize the divine intervention happening in my kitchen.

Quinoa is a lean, healthy protein, and it was literally hitting me right over the head. As nutritionally packed as quinoa is, I admit, it hasn't been on our top ten list of favorite things to eat. I had to find a way to transform this bland grain-like seed into something our entire family felt was worthy of a diet change.

I tested white, black and red quinoa recipes, following the directions on the packages. Each variety tasted similarly bland, with slightly different textures ranging from crunchy to chewy. My second quinoa test incorporated aromatics (onion, garlic, celery, carrot and additional veggies -- pepper, eggplant and mushrooms), which helped, but still left the quinoa with a flat, underwhelming flavor.

I didn't want to give up on the quinoa just yet; it seemed my only hope for a good, lean protein.

Keeping in mind that quinoa is a seed, I decided to toast the quinoa before cooking it, similar to the way you would toast other seeds or rice. The white variety was still somewhat bland, but both oil and butter versions of the black and red quinoa produced a nutty, sweet flavor that infused itself into the cooking liquid.

This made a great side dish, but could I turn it into a meat alternative?

I had the makings of a veggie burger in my pan, but the mixture was too loose and needed a binder. Egg white was an easy out, but made the mixture too moist and difficult to form into patties. I needed something sticky.

Beans, of course, came to mind, but weren't an option. I've had great luck with potato starch in the past, for thickening soups and stews and decided to give that a try. I added a tablespoon and watched the mixture transform into something with structure. One more tablespoon of potato starch, along with the egg white, did the trick and I was able to mold perfect patties.

I popped the patties into the freezer for a few minutes to help them keep their shape before cooking and then lightly pan fried each for crunch. I set the table and waited impatiently for my husband to arrive home from work. AB and I couldn't wait and ate our burgers before his car even hit the driveway. He ate alone that night, but there wasn't a crumb left on anyone's plate.

Red and Black Quinoa Veggie Burgers

Yield: 4 Servings
Method: Saute
Allergy Info: Soy-free, gluten-free, dairy-free

For the veggie burgers:
2 tablespoons olive or sunflower oil, plus 2 teaspoons
1 small carrot, diced 1/8” (about 1/4 cup)
1 small celery rib, diced 1/8” (about 1/4 cup)
1 small onion, minced, divided in half
1/4 cup diced green bell pepper, 1/8”
1/4 cup diced eggplant, 1/8”
1/2 cup diced crimini mushrooms, 1/8” (about 6 – 8 mushrooms)
1/4 teaspoon Kosher salt
Pinch of cayenne pepper
1 bay leaf
1 tablespoon fresh thyme leaves
2 teaspoons minced fresh rosemary leaves
3 tablespoons tomato paste
4 cloves garlic, minced
1/4 cup red quinoa, rinsed
1/4 cup black quinoa, rinsed
1 1/2 cups water
2 tablespoons potato starch
1/4 cup minced fresh flat leaf parsley
1/2 cup thick coat rolled oats, toasted
1 egg white
Kosher salt and freshly cracked black pepper to taste

For pan frying:
Cornstarch for dusting
1 tablespoon olive or sunflower oil

Directions:
In a medium saute pan, heat 2 tablespoons of oil on medium. Add carrot, celery and half the onion, cook for 3 minutes. Add bell pepper, eggplant, crimini mushrooms, salt, cayenne, bay leaf, thyme and rosemary. Cook for 3 minutes, stirring occasionally. Reduce heat to medium-low and continue to cook until moisture in pan has evaporated and vegetables have caramelized (about 7 minutes). Add garlic and cook until aromatic (about 30 seconds). Add tomato paste and cook for 1 minute. Remove from heat.

In a small sauce pan, heat 2 teaspoons of oil on medium. Add remainder of onion and cook until softened. Add rinsed quinoa and toast until dark and fragrant (about 3 minutes). Add water and a pinch of Kosher salt, bring to a boil, stirring frequently. Reduce to a simmer, cover and cook until al dente and the water has been absorbed (about 7 minutes).

Place cooked quinoa in the sauté pan with the vegetables and cook over medium heat until any additional liquid has evaporated. Place mixture in a bowl and allow to cool for 20 minutes. Remove bay leaf. Sprinkle potato starch over mixture and gently stir to combine. Add salt and pepper to taste, stir in parsley and oats. Beat egg white until slightly foamy and fold into the vegetable mixture.

Mixture will be moist and sticky. Mold into 4 large patties by hand, or with a ring mold (such as a round biscuit cutter or cookie cutter) and set on a parchment lined baking sheet. Place in the freezer for 20 minutes or in the fridge for 1 hour to set.

Preheat oven to 325 degrees Fahrenheit. Lightly dust both sides of patties with cornstarch. Heat 1 tablespoon of oil in a large non-stick, oven-safe skillet, over medium heat. Add the patties and brown on first side. Gently flip patties and place the skillet in the oven for 12 minutes.

Baked option:
You can skip the cornstarch and skillet, and place the patties directly in the oven to bake at 325 for 25 minutes.

Make it totally vegan:
Omit the egg white and add 2 additional tablespoons of potato starch to make this recipe completely vegan.

Add your favorite veggies:
Any vegetable can be substituted for the eggplant, peppers and mushrooms, in the same quantities – about 1/4 cup each.

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Must-have Summer Side-Kicks: Ketchup, Mustard, Pickles, Relish and More

2010-08-11T12:44:00.000-04:00

With BBQ season in full swing, we pulled together a summer recipe roundup, including our favorite ketchup, mustard, pickle and relish recipes, along with a few other favorites:

Condiments:
Homemade Ketchup
Homemade Mustard with Coriander and Ale
Kosher-Style Dill Pickles, Without Pickling
Summer Picnic Relish

Sides:
Grilled Caesar Salad
Fire Roasted Summer Corn with Saffron Citrus Butter
No-Mayo Creamy Potato Salad
Ratatouille Pasta Salad

Chowders:
Roasted Corn Chowder
Seafood Chowder {in less than 30 minutes}
Wicked Good Clam Chowder

And, of course, our favorite grilled food, GRILLED PIZZA!! Hope you're having the best summer, ever! We sure are :-)

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Win a FoodSaver® FreshSaver™ Handheld Vacuum System

2010-08-10T18:38:00.001-04:00

Help your organic meals and fresh fruits and veggies last longer! Enter to win a FoodSaver® FreshSaver™ Handheld Vacuum System on our Giveaway Page.

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Life After America's Test Kitchen

2010-08-10T11:06:00.006-04:00

I'm home. Finally. My summer with America's Test Kitchen was one of those experiences in life I'll never forget. I entered without really knowing what to expect, and left with a greater appreciation for ingredients, a more disciplined approach to recipe development and testing, and an inside perspective into a brand I've respected for many years.

The Test Kitchen tests recipes to the extreme, sometimes 60, 70 or more times. I don't quite have the budget or bandwidth to test my own recipes that often, but I've found a happy medium, taking the principles of the process home with me and applying those to everything I create. I'm excited to share my fall and holiday recipes with you, with my new found approach to recipe development.

I never expected to build the kinds of relationships and bonds I did. Within just a few weeks, I found fast and lifelong friends in the four girls that were in the internship rotation with me. We are all different ages, from different areas of the country, but we clicked, and I miss them dearly.

My bond with the test cooks is probably more one-sided. I'm so grateful for the information and techniques they shared with me, and for taking the time to teach me what they know. Because of that, I developed the type of bond you may have with a professor or chef instructor at school. I'm sure they've already forgotten my name -- the interns rotate so often, with a new group starting every three months -- but I'll never forget them and the influence they've had on my cooking. Each test cook with whom I worked, each in a different way, made me a better cook.

This first week back home is overwhelming -- I'm catching up on emails, tweets, facebook and blog posts. Once I'm caught up, I have some exciting projects coming up. The Flexitarian Cookbook is launching soon, which will feature several of my recipes. I'm still plugging away at my "Pie Bible" cookbook, and I'll be working with our local Slow Food chapter to develop a series of cooking classes. I'm also working on a web-based cooking show that, with fingers crossed, will launch in 2011.

Cooking for the first time in my own kitchen, after being away for three months, was comical. I forgot how to light my stove (lighting the gas is opposite than the stoves at the test kitchen); my husband moved the oils and baking ingredients around, so when I went to grab the olive oil, I couldn't find it and had to go on a search and rescue mission; I searched through the cabinet for an All-Clad frying pan that I don't own (it's what we used in the test kitchen), and I spent about three minutes searching for the large red box of Kosher salt that we don't have (also at the test kitchen) -- we have the small round container at home.

I ended up making a sauce (gravy) and baked ziti last night for dinner -- comfort food. Tonight, baked chicken. I'm hoping to get the comfort food thing out of my system this week, since it's 90+ degrees outside in Orlando.

This weekend I'll finish up my Greek frozen yogurt tests and then get back into my recipe development for Wicked Good Dinner.

It's good to be home, I missed my kitchen, and missed my family! The time away, however, was well worth the sacrifice.

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Vanilla Bean Roasted Corn Chowder

2010-07-30T21:20:00.007-04:00

The unexpected addition of vanilla bean and fennel enhances the sweetness of roasted corn. Roasting the corn first adds a caramelized smoky flavor.

Serving size: 6
Prep time:
Cook time:
Allergy info: soy-free; contains dairy, gluten

Ingredients:
1/2 tablespoon olive oil
6 ears sweet white or yellow corn, silk and husks removed
3 strips thick-cut bacon, (nitrate-free)
1 tablespoon unsalted butter
2 yellow onions, minced (about 2 cups)
2 celery stalks, minced
3/4 cup chopped fennel bulb
4 garlic cloves, minced
1 vanilla bean pod, split and seeds scraped
3 tablespoons all purpose flour
5 cups chicken stock
1 tablespoon fresh thyme leaves
1/2 teaspoon freshly cracked black pepper
1 cup organic cream
Kosher salt

Directions:
Preheat gas or charcoal grill to medium-high heat. Brush corn with olive oil, sprinkle with salt. Place corn on grill; roast 3 minutes each side or until lightly charred. Remove from heat, let cool.

In a Dutch oven or stock pot cook bacon over medium-low heat 5 minutes. Increase the heat to medium; cook until crispy, about 7 minutes. Remove bacon from pan, set aside. Do not drain fat. Add butter, onion, celery, fennel and pinch of salt. Cook, stirring occasionally until onion is soft, about 5 minutes. Add vanilla bean seeds and garlic, stir to incorporate.

Add flour, stir to incorporate (a sticky paste will form in the pan [a roux]). Cook 1 minute. Using a whisk, stir in 1 cup of the chicken stock until smooth. Continue whisking in one cup of chicken stock at a time until all 5 cups are incorporated. Bring to boiling, reduce to a simmer. Add salt to taste. Remove the roasted corn kernels from each cob. Add half of the kernels and all of the corn cobs to the pot. Simmer over medium heat 20 minutes. Remove and discard corn cobs. Stir in thyme and pepper.

Using a hand blender, puree the soup until smooth. Add remaining corn kernels; simmer 5 minutes. Add cream and salt and pepper to taste. Serve warm with steamed little necks or crab.

Notes:
This is an excellent base soup, which means it’s a perfect starting point for add-ins. Fresh crab or mild fish work very well with this recipe, as does the addition of spicy sausage. And the basic recipe can also be used with other lighter vegetables such as asparagus and leeks.

If you prefer a thinner chowder, reduce the amount of flour and thin with additional chicken stock. Or, if you prefer a creamier chowder, add in more fresh organic cream.

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Polenta Cakes with Roasted Mushroom Ragu

2010-07-14T21:51:00.001-04:00

Humble polenta is dressed up with a roasted, herbed mushroom ragu for a quick and fancy appetizer. We’ve used traditional polenta, with a coarse meal in this recipe, which takes a little extra time to cook, but instant polenta can also be used.

Polenta Cakes with Roasted Mushroom Ragu

Yields: 4 Servings, 16 cakes
Method: Roasting
Allergy Info: soy-free, gluten-free, dairy-free
Fancy Equipment: parchment paper, food processor

Polenta Ingredients:
2 tablespoons olive oil
1/4 cup minced shallot
1 clove garlic, minced
1 bay leaf
1 teaspoon organic sugar
2 1/2 cups vegetable or chicken stock (homemade preferred, low sodium as substitute)
1 cup coarse cornmeal (polenta)
Kosher salt and freshly cracked black pepper to taste

Mushroom Ragu Ingredients:
1 pound crimini mushrooms (about 30 mushrooms), chopped
1/2 cup olive oil
2 cloves garlic, lightly smashed (split but still whole)
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
Kosher salt and freshly cracked black pepper to taste

Ingredients for Assembling:
Olive oil for baking pan
Fresh thyme and oregano leaves for garnishing

Make the polenta:
Heat the olive oil in a medium sauce pan over medium-low heat. Add the shallot, garlic and bay leaf and sweat, adjust heat to prevent browning. Add the sugar and broth and bring to a boil. Whisk in the polenta until combined and reduce to a simmer. Cook on medium-low heat for 20 minutes, stirring every few minutes to prevent burning. Turn off heat and cover for an additional 10 minutes.

Remove the bay leaf, discard. Pour the polenta onto a half baking sheet and spread into an even layer, about 1” high. Cover and allow to cool completely in the fridge to set up.

Make the mushroom ragu:
Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine the mushrooms, olive oil, garlic, salt and pepper. Line a baking sheet with parchment paper and pour the mushroom mixture onto the parchment-lined baking sheet. Bake for 20 minutes or until the mushrooms are tender and caramelized.

Remove from oven and allow to cool for 10 minutes. Place the mushrooms into a food processor with the thyme and oregano. Pulse until the mushrooms resemble a chunky paste. Add salt and pepper to taste.

Assemble the cakes:
Preheat oven to 400 degrees Fahrenheit. Remove the polenta from the fridge and cut into 1” squares or circles. Carefully move the polenta shapes to an oiled baking sheet. Bake for 10 minutes or until the bottoms are slightly crisp. Top each polenta shape with the warm mushroom ragu and fresh thyme or oregano leaves.

Serve warm or at room temperature with a fresh tomato relish, a rich tomato sauce, or herbed aioli.

Notes:
Italian sausage, apple chicken sausage or chorizo can be added to the mushroom mixture before roasting. Roast until the meat has caramelized, about 10 additional minutes.

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Grilled Caesar Salad

2010-07-06T20:45:00.000-04:00

Grilling Romaine, either on a grill pan or outdoors, coaxes an unexpected sweetness out of the crisp leaves, and infuses a smoky aroma throughout the tangy dressing and salty bites of parmesan.

Grilled Caesar Salad

Yields: 2 Servings
Method: grilling, emulsion
Allergy Info: soy-free, wheat-free, gluten-free
Fancy Equipment: basting brush

Grilling Ingredients:
1 head Romaine lettuce
1 tablespoon
olive oil
Kosher salt

Caesar Dressing Ingredients:
1 small clove garlic
1 small anchovy fillet
Kosher salt
1/4 teaspoon grainy mustard
1 tablespoon sour cream
juice from half a small lemon
1 tablespoon red wine vinegar
1/4 cup olive oil
Freshly cracked black pepper to taste
Parmigiano-Reggiano, shaved

Directions:
Cut the Romaine in half, or in quarters, lengthwise. Brush with olive oil, sprinkle with salt. Grill on low until just charred.

On a cutting board, crush the garlic, a pinch of Kosher salt, and the anchovy fillet into a paste with the back of your knife. Place in a medium bowl.

Add mustard, sour cream, lemon, vinegar and whisk until it forms an emulsion. Add the olive oil in a slow steam while whisking. Season with additional Kosher salt and black pepper.

Notes:
Make it vegetarian by eliminating the anchovy, and vegan by eliminating the sour cream and anchovy. Adjust the flavor profile by adding additional mustard, lemon juice, salt and pepper.

Fire Roasted Summer Corn with Saffron Citrus Butter

2010-06-29T20:40:00.002-04:00

The season’s first bite of steamy corn on the cob, slathered with melty knobs of decadent butter, crackly bits of sea salt and coarsely ground black pepper, marks the beginning of summer’s favorite flavors.

Roasting corn in the husk over charcoal or wood not only highlights corn’s sweetness by gently coaxing and caramelizing the natural sugars, it adds a mild smokiness to the juicy kernels. Homemade butter is surprisingly easy to make, and only takes twenty minutes with a hand held or standing mixer. Using fresh, local cream creates an ultra creamy consistency.

Fire Roasted Summer Corn with Saffron Citrus Butter

Ingredients:
1 quart of heavy cream, preferably local
1/4 teaspoon Kosher salt
1/2 teaspoon saffron
zest of 2 oranges
1 tablespoon fresh flat leaf parsley, minced
6 ears local, organic corn on the cob
salt and pepper to taste

Add the cream to a large glass or non-reactive bowl. Beat on low speed until the cream thickens slightly and then increase the speed to medium/high. The cream will go through many stages of thickness, and then, after about 15 – 17 minutes, will begin to break.

The cream will take on a soft, pale yellow color and begin to become chunky. If you turn the beater off at this point, you’ll see the mixture starting to clump and weep. Turn the speed to medium/low at this point, or you’ll end up with buttermilk all over your kitchen (and you) when the cream breaks. Keep going until you hear a, “Slosh!”

Stages of cream while making butter:

Frothy
Starts to thicken
Coats the back of a spoon
Almost soft peaks
Soft peaks
Stiff peaks
Super stiff, like chilled frosting would be
Pebbles
Slosh! Fat and water physically separate and the butter is left sitting in a pool of buttermilk.

Gather the solid butter and squeeze as much water out of it as you can. Pour off the liquid and set aside. Return the butter to the mixing bowl and add the salt, saffron, zest and parsley. Mix on low speed until well blended.

Transfer to a serving bowl and chill in the refrigerator until firm. Or, scoop onto a sheet of parchment paper and roll into a cylinder shape, chill until firm.

The buttermilk is high in protein and can be used in other recipes.

Make the corn:
Prepare the grill for indirect grilling: heat is concentrated on the sides of the grill, rather than then middle, and the food items are placed in the middle cool spot, rather than directly over the heat source.

Pull back the husks and remove the silk from the corn (see instructions below). Soak a large bath towel with cool water and ring out until still wet, but not dripping with water.

Pull the husks back over the ears of corn and place on half of the wet towel, in a single layer. Fold the other half of the towel over the corn and let this sit for 10 – 15 minutes to moisten the husks.

Remove the corn from the towel and place each ear within the cool spot on the grill. When the husks begin to char and dry out, typically about 6 minutes, rotate the corn and flip to cook the other side. Cook for another 6 minutes and remove from heat.

Just before serving, pull the husks away from the corn. Discard, or leave the husks on for presentation.
Slather with the compound butter and serve with additional salt and pepper to taste.

The trick to removing corn silk:
Removing corn silk is undoubtedly the most cumbersome part of preparing corn on the cob, mainly because the strands are broken when the husk is removed, leaving stragglers embedded between the kernels. The silk isn’t actually attached to the kernels – they’re just stuck. By keeping the long silky strands in tact, they can be easily separated, with minimal after-shuck clean up.

Pull the husks back (but do not remove if roasting the corn within the husks) to expose the corn silk. Part the silk at the very top of the corn, furthest from the stem, by grabbing the top of the silk and dividing it in half with your hands, similar to how you would part human hair for pig tails. Hold the two sections of silk in each hand and pull away from the corn, removing in one large chunk.

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GIVEAWAY: Crock-Pot® Designer Series Slow Cooker

2010-06-28T20:51:00.000-04:00

We're giving away a Crock-Pot® Designer Series Slow Cooker. Visit our GIVEAWAY page to enter.

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Saturday Night Fish Fry

2010-06-23T22:08:00.004-04:00

Depending on the area, you'll find the fried cod in New England-style fish and chips lightly coated in cornmeal, or dipped in a thick batter. Coast-hugging Rhode Islanders swear by the cornmeal method, with the batter method taking majority rule inland and throughout Massachusetts.

We were craving something in between. The cornmeal didn't provide enough crunch, and we found the battered versions to be soggy and doughy, like an Asian-style sweet and sour chicken batter. After searching high and low for the perfect happy medium, with no luck, we took on the challenge of creating the perfect battered and fried cod.

We liked the idea of the sweet and sour batter, but hoped for something lighter, like tempura. The tempura recipes we tried, however, were so thin and light, they slid right off the cod before it hit the deep fryer. Although we loved the crunch of the tempura, even after dredging the cod in a light coating of flour before the batter, the tempura was still too thin and delicate for our craving.

Would the best of both batter worlds be possible? We had to find a way to achieve a thicker batter that produced a light and crunchy bite.

Cornmeal was unanimously voted out, so we focused on getting lift into a thicker flour batter that gave the same crunch as tempura, but with a more substantial layer. After testing club soda, birch beer and ginger ale, with various amounts of flour with or without baking soda, we turned to an old favorite: pale lager.

The lager provided the bubbles and lift we needed in the batter, and offered a malty, nutty flavor, complimented by the briny tartar sauce. One six pack of beer later, we landed on the right amount of flour to liquid ratio (without baking soda) for the perfect consistency.

Oh, and the chips! We wanted the fish fry to be the star, and opted for simple cottage cut potatoes slathered with olive oil, Kosher salt and pepper, and roasted in the oven until crisp-tender (about 35 minutes at 400 F).

Beer Battered Fish and Chips with Caper and Herb Tartar Sauce

Yields: 2 Servings
Method: Batter dipped
Allergy Info: Soy-free
Fancy Equipment: Deep fryer, Dutch oven or deep cast iron pan + a wire cooling rack set inside a baking pan

For the chips:
2 large russet potatoes, cut lengthwise into 8 wedges each
3 tablespoons olive oil
Kosher salt and pepper to taste

For the tartar sauce:
1/2 cup sour cream
1/4 teaspoon malt vinegar
1 teaspoon capers, minced
1 small clove garlic, minced
1/2 teaspoon finely chopped fresh dill
1/2 teaspoon finely chopped fresh flat leaf parsley
Kosher salt and freshly cracked black pepper to taste

For the fry:
32 ounces sunflower or canola oil
Kosher salt

For the fish:
1 lb. fresh cod (not frozen)
1/2 cup all purpose flour
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper

For the batter:
1-1/2 cup all purpose flour
1 (8-ounce) bottle pale lager

Make the potatoes:
Preheat oven to 400 degrees Fahrenheit. Add potato wedges, olive oil, salt and pepper to a large bowl, toss potatoes to coat evenly. Spread evenly, in one layer, on a baking sheet and bake for 35 minutes or until crispy on the outside, tender on the inside. (You'll be busy cooking fish while the potatoes bake. Set the timer so you don't forget them in the oven!)

Make the tartar sauce:
Combine the sour cream, vinegar, capers, garlic, dill and parsley in a medium bowl until well mixed. Add salt and pepper to taste. Cover and refrigerate until ready to use.

Make the batter:
Add flour to a large glass or ceramic bowl. Slowly whisk in lager until just mixed, some lumps are OK. Allow to sit at room temperature while the oil comes to temperature.

Heat the oil:
Add oil to the deep fryer according to directions, or into the Dutch oven or cast iron pan. Heat on medium-high until the oil reaches 365 degrees Fahrenheit.

Prepare the fish:
Cut the cod fillets into 6 equal portions. Rinse and pat completely dry. In a shallow dish, combine the flour salt and pepper, whisk until incorporated.

When the oil reaches 265, dredge the fish in the flour, gently shaking off any excess, dip into the batter, and place in the hot oil. Repeat with as many pieces will fit into the fryer or pan, without overcrowding.

Fry until golden brown, about 6-7 minutes. Using a spider or tongs* and place on the wire rack until the rest of the fish is done. Place the baking pan with wire rack in the oven to keep the fish warm. (Don't leave them in the oven too long...remember, the potatoes are in there at 400 F.)

Serve with malted vinegar and caper-herb tartar sauce.

*Be careful when using tongs with hot oil. Some of the hot oil can drip down the insides of the tongs and onto your skin.
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Pan Seared Artichokes with Lemon and Thyme

2010-06-14T20:38:00.000-04:00

Artichoke hearts, by themselves, are nutty and slightly sweet, with a toothy, buttery texture and mildly bitter finish. The warm, infused olive oil in this recipe permeates the leaves and hearts, enhancing their sweetness, while fresh lemon zest balances the bitter undertones.

Pan Seared Artichokes with Lemon and Thyme

Yields: 4 Servings
Method: Pan Frying
Allergy Info: soy-free, gluten-free

Ingredients:
2 globe artichokes
3 tablespoons olive oil
3 cloves garlic, lightly smashed (split but still whole)
7 sprigs fresh thyme
1 large lemon, or 2 small, zested and cut in half
Kosher salt and freshly cracked black pepper to taste

Method:
Starting at the base of the artichoke, closest to the stem, remove approximately 4 layers of outer leaves on each artichoke, discard leaves. Cut 1” off the top of each artichoke, removing the prickly ends of the leaves. Peel the stem with a vegetable peeler to remove the fibrous skin, and trim about 1/4” off the bottom of the stem. Cut artichokes lengthwise, into 4 quarters, leaving the stems intact. Immediately rub half of the lemon over the cut/exposed areas of the artichoke to prevent browning/oxidation. Remove the choke – the fuzzy layer and prickly inner leaves – with a paring knife or grapefruit spoon.

Blanch the artichokes in salted, simmering water, uncovered until just tender, about 15 minutes. Remove from water and pat dry. Set aside.

Add olive oil, garlic and thyme to a large skillet and heat on medium-low to warm. When the oil becomes fragrant, increase the heat to medium and add the artichokes to the pan in a single layer. Sear the artichokes until they turn golden brown on one side, season with salt and pepper, then gently flip to brown the second side. Season the second side with salt and pepper. Turn off the heat and add the lemon zest. Toss to coat.

Artichokes can be served warm or chilled and go well with melted butter, Hollandaise, herbed mayonnaise or aioli for dipping.

Notes:
Look for artichokes with dark green large, tight heads that feel heavy for their size. Avoid artichokes that look dry, have begun to open, or that have many bruises on the outer leaves.

Artichokes, when exposed to air, oxidize quickly. Wear gloves to prevent fingers and nail beds from turning brown when handling the raw artichokes.

When blanching artichokes, test for tenderness/doneness with the tip of a knife. When the knife slides in easily but still offers a little resistance, the artichokes will be perfectly blanched and ready for the skillet.

GIVEAWAY: Walkers Shortbread

2010-06-10T22:39:00.001-04:00

You could win a Walkers Shortbread goody basket!
One of my favorite cookies is shortbread, and when I don't have time to make my own from scratch, I turn to my favorite brand. Check out our GIVEAWAY page for details on how to enter to win a Walkers Shortbread goody basket worth $39.99.

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