Things have been somewhat slow at the home front with regards to cooking.  Actually, I should say, with jaunting down recipes, shooting them, and then sharing them.  While we have been traveling a bit this month, we are still eating.  Most of the meals have been quick and easy ones, or ones that I can start early in the day, and we can enjoy after work.  Or they freeze well (such as this recipe), and we can enjoy when we get back from our travels. Now, that we are back at home for a bit, I am fine-tuning these recipes, so that we can enjoy (again) and to share with you.

The past month we I have been craving spicy recipes, and it doesn’t matter which authenticity of spicy food.  I have been making a lot of Mexican food recently, and it just keeps getting better and better.  For instance I made a version of these baked tacos from Baked Bree, the other night using ground turkey, and they were so good we ate them two days in a row.  Then I took some crisp iceberg lettuce, and proceeded to turn a classic salad into an extraordinary salad with this Chipotle Ranch Dressing.  Then I made a batch of beans that could be spread over a few meals.

One recipe that is a good ole stand by in our house is this recipe for Frijoles de Olla (Mexican Beans).  This recipe is so easy.  Even though you need to soak the dried pinto beans before cooking, it is still really easy to make.  The seasonings are as simple as making the beans, just toss a a little salt pork, yellow onion, and garlic into a dutch oven and let it do it magic.  Yep that’s it!  I made a batch of these Mexican Beans for a dinner party the other day, I know, that was bold of me, but they went really well with carnitas and icy cold beers.  The next day the leftovers were great with poached eggs and warm tortillas.

Do you have a favorite stand-by recipe such as Frijoles de Olla that seems to save the day or meal?  

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We are sharing Thanksgiving side dishes this week over at the Back Burner.  Side dishes are my favorite part of the holiday meal, and I cannot wait to see what the team is bringing to the table.

I decided to share one of my favorite side dishes, the stuffing.  I love a big plate of ultra moist and slightly crunchy stuffing, drizzled with turkey gravy.  I could eat just that.  Really!  From the first time I ever cooked Thanksgiving, I have made the same recipe that all the women on my mother’s side of the family has made.  The only difference is that I have added sausage to the mix this year.  Slightly spicy Italian sausage made with local pork.  f you are a non-meat lover, just leave out the sausage and toss in lots of wild mushrooms.  Sound good?  I knew you’d love it!

I’d love it if you jumped over to the Back Burner and met rest of the team.  Who knows you may find a new side dish you cannot wait to add to your menu.  Last minute additions are delicious fun!

Happy Thanksgiving.

Recipe

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Over at the Back Burner this week we are supporting Food Day.  Food Day is a nationwide celebration and movement towards more healthy eating.  We are really excited to see what the team brings to the table, and think you should be as well.  For instance, we are serving up these amazing stuffed acorn squash.  Perfect as a light meal and even better as a side dish.

Are you participating in Food Day?  If so, what are you doing to help make a difference?

Recipe

I’d love it if you jumped over to the Back Burner and met rest of the team.  Who knows you may find some new side dish inspiration.

Happy Monday!

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Being in Northern California we feel blessed as summer’s bounty is still abound in our area.  We have been enjoying late summer peaches, plums of all sorts, sweet and spicy peppers and tomatoes.  Very lucky.

The past couple weeks I have been knee-deep in crisps, from sweet to savory.  It has become my go-to dessert when company comes over as well I have been playing with savory versions.  After all, why can’t a crisp be, well, savory? I like a crisp that showcases the true flavor of the “star” of the dish.  I do not like them over sweet nor do I like them to have added extras such as triple bacon onion jam.  Just simple fresh fruit with a nice crisp topping.

Tomatoes have been absolutely gorgeous this year, and the flavors have been explosive.  What little time has found us around of dining table, there have usually be some sort of tomato dish on it.  Heirlooms are always a favorite with just a drizzle of olive oil and a sprinkling of fresh herbs.  Romas are great chopped up with a garlic, olive oil and tossed with pasta.

Then there is the strawberry tomato, which I have recently discovered, it is bit smaller then a Roma and bigger then a cherry.  The flavor is outstanding.  I love them simply roasted as a snack or easy appetizer.  The past couple weeks I have been playing with them for a new recipe, the savory crisp.  When I first started working on this recipe, I used only cherry tomatoes, which really made the dish gorgeous with all the different colors.  Unfortunately, cherry tomatoes can be a bit acidic as well they tend to really loosen up when roasted or baked, which makes for a “runny” crisp.  For this recipe, I roasted an abundance of strawberry tomatoes and only added a handful of cherry for a little moisture as well as color.  I tried added extras like caramelized onions and shallots, as well as basil and balsamic.  Just didn’t work.  The tomatoes are so rich with flavor, that the only thing needed was a little fresh oregano and salt.  Since we are all about texture rich food, I added toasted pine-nuts and salty Parmesan cheese, which both compliment rich tomato based dishes.

This crisp is really lovely served on it’s own as a vegetarian dish, as well it makes a great side dish as it compliments roasted meats and fish.  We tried it out on some friends over the weekend and served it with grilled sausages;  the crisp was gone before the meaty sausages!

Have you ever made a savory crisp?  What was the star ingredient?  

Recipe:  Savory Tomato Crisp

• Print

  Savory Tomato Crisp

  

  Ingredients

  • 2 pounds strawberry tomatoes, washed, dried and cut in half
  • 1 pint cherry tomatoes
  • drizzle of olive oil
  • maldon salt
  • 3 tablespoons fresh oregano, minced
  • Topping
  • 1 cup ap flour
  • 1 tablespoon of sugar
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 egg
  • 1/2 cup toasted pine nuts
  • 1/2 cup shaved or grated parmesan cheese
  • 6 oz unsalted butter

  Directions

  • Preheat the oven to 325.
  • Scatter the tomato halves over a baking sheet, drizzle with some olive oil.
  • Sprinkle with a little maldon salt.
  • Slide into the oven and roast for 45 minutes, stirring occasionally.
  • Add the cherry tomatoes, stir and roast for another 15 minutes.
  • Remove from the oven and scoop the roasted tomatoes into a baking dish.
  • Sprinkle the oregano over the top.
  • Set aside.
  • Raise the heat of the oven to 375.
  • In a mixing bowl add the dry ingredients for the topping.
  • Lightly whisk the egg, just until beaten, add to the dry ingredients.
  • Using a fork, stir the mixture, until crumbly.
  • Add half of the melted butter. Continue to stir with the fork until very crumbly.
  • Add the pine-nuts and cheese, stir.
  • Scatter over the top of the roasted tomatoes.
  • Drizzle the remaining melted butter over the top.
  • Place onto a baking sheet and slide into the oven.
  • Bake for 35 - 40 minutes, until bubbly and golden brown.
  • Serve.
  • Eat.

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Now that, we are working from home, full-time, I am constantly thinking about quick and easy nibbles for during the day.  I don’t want to spend more than an hour, preparing and eating lunch, when I am busy at my desk.  This recipe is perfect as we can even nibble at our desks while working.

We have been in Brussels Sprouts heaven the past couple weeks as OceanMist recently surprised us with a package box full of fresh Brussels Sprouts to work on some new recipes.  Lucky for you this is only one of the new recipes that I will be sharing over the course of the next couple weeks.  I love how quick and easy this recipe comes together to make a light lunch/snack or even a great side dish;  we also enjoyed it with a roasted chicken.

When we were both kids, on separate coasts, we were not fans of the Brussels Sprouts.  We are pretty sure it was because they were boiled or steamed until pasty green.  As adults, we love them!  Not only are sprouts little bites of fun, they are also very good for us.  Brussels Sprouts are a member of the cruciferous family, and they contain large amounts of antioxidants, vitamin C and beta-carotene;  they have even been found to help reduce the risk of certain cancers.  The nice thing, they can be found year-round, so eat up!!

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Black Garlic Aioli

Ingredients

• * you can use regular garlic as well, just reduce to 2 cloves.
• 3 aged black garlic cloves, finely minced
• 1 egg yolk
• 1 1/2 teaspoons fresh lemon juice
• 1/4 cup extra virgin olive oil
• kosher salt

Directions

• Mash together the garlic and a pinch of salt to create a paste.
• I use a large knife to do this.
• Whisk together the yolk and lemon juice.
• Put into a food processor and with it running, slowing drizzle in the olive oil, until all of the oil is incorporated and the mixture is emulsified.
• If the mixture starts to breakdown, stop adding the oil and continue processing until it comes together, then continue adding the oil.
• Add the garlic paste and pulse to combine.
• If the mixture is too thick, add a couple drops of water to loosen it up.
• ** normally I make aioli in a mortar or whisking by hand - when I need it quickly I use the food processor.

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A few other recipes that we have been enjoying the last couple weeks are some old favorites:

Brussels Sprouts Gratin

Duck Fat Brussels Sprouts

Brussels Sprouts Salad

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On Valentine’s Day we received a surprise bouquet of endive from Discover Endive.  It was a welcome surprise as we have never received such a delicious bouquet.

Normally when we eat endive it is in the form of a salad.  And we are not picky, we love both green and red, equally.  I love how crisp they are and when mixed with a little blue cheese and sugary balsamic it is near perfection.  Or with a drizzle of olive oil and fresh lemon juice.  Another favorite is slices of endive, with pecans, smokey pieces of pancetta, spring red onions and a blood orange dressing.  Since we had this gorgeous bouquet, I decided to venture beyond a couple salads.  Though we did enjoy a few of them.  *smile*

I wish the photo of this gratin came out as well as the dish did.   I used a mixture of green and red endives.  It was crisp but creamy with the bechamel and Gruyere cheese.  The pancetta added the right amount of salt.  It was really great served along side a roasted tri-trip.  I have a feeling this will be a regular side dish with roasted meats.

Enjoy!

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We been enjoying a few rainy days this week, which meant it was time to make some comfort food.  Besides getting my baking groove back, (more about that soon) I was really into making polenta.  I love polenta as it is a filling addition to vegetarian meals.

Polenta is a staple in our pantry and I adore using it in place of cornmeal.  I love the gritty texture, and the depth it adds to dishes.  I, use it often, when making pizza crust, as it prevents the crust from sticking to the baking sheet.  It also makes a wonderful, sweet or savory breakfast dish.  Really.  Breakfast.  But, we aren’t going to go there today, saving that for another day.  *smile*

I was playing around with some mushrooms, and half way through the development of a new recipe, I decided polenta would be a great addition.  Sometimes, I add cheese to my polenta recipes, but not often.  This time I had some Taleggio in the fridge and thought it would make a flavorful addition to a bowl of creamy polenta.  Don’t be afraid of cooking with Taleggio.  The aroma is strong, but the flavor is very mild.  It is a bit tangy and ultra creamy.  It was perfect.  In fact, it was so flavorful, that the polenta didn’t really need anything else.  Just pass a spoon ….

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Taleggio Polenta

Ingredients

• 2 cups vegetable stock
• 1/2 cup polenta
• 1 teaspoon salt
• 2 tablespoons butter
• 2 ounces taleggio, rind removed and cut into cubes

Directions

• In a saucepan, over medium, heat the stock, just until it is hot.
• Add the salt.
• Gently sprinkle in the polenta, while whisking with the other hand; this will prevent lumps.
• Add the butter, whisk.
• Turn the heat to a very low simmer.
• Cook for 20 minutes until the polenta is creamy.
• You will need to stir it often to prevent sticking.
• Remove from the heat and whisk in the taleggio until creamy.
• Serve.
• Eat.

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Gratins are my fall back on side-dish when I don’t have anything else to serve with roasted meat.  I always have a few potatoes, as well as sweet potatoes in the pantry, just in case, I need something to eat for lunch, or a thicker for a soup or stew or a weekend hash.  A few other staples in our kitchen are good butter, heavy cream and rosemary. Guarantee you will always find these three items lurking somewhere.

I have to admit I am a potato kind of girl, and if I could eat them every day, I would.  I grew up eating them, and I will die eating them.  One of my favorite food-related childhood memories is potato gratin.  Steaming hot, bubbly with richness, and slightly mashed potatoes.  God, I loved it!

Normally I made gratins with a rich bechamel;  which is another favorite of mine.  This take on a classic recipe, is a bit healthier, or at least that is what I am telling myself.  Instead of making a dreamy bechamel, I literally poured the heavy cream over the layered sweet potatoes, and then sprinkled a little white cheddar over the top.  It still came out steaming hot and bubbly;  just a little healthier this time.

HAVE YOU ENTERED OUR GIVEAWAY?  IT IS DELICIOUS!

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WOW!  Thanksgiving is lurking around the corner, and I am not even close to being ready.  In fact, this morning as I was laying in bed, thinking about the next month, I pondered on where did the time go?!  I know!  I know!  For the past 4 years you have listened to me bitch about how I am not ready for the holidays.  Well, guess what;  I am beyond being ready this year.

It seems time flew by the past couple months with buying the house, moving, going to Austin (I still have so much to share about that), and some last minute projects that fell on the table, have left us literally in a blur.  We keep talking about how we have not even had a chance to enjoy the new house.  To put up blinds, or smear some paint on the walls.  To set-up the studio space.  To buy that dining room table, and bring our loved ones around it.  We have hopes, and dreams about the holidays in our house,  and they are all centered around giving and sharing.  Just hoping we get a chance to do so this year …..

I did manage to work on a couple recipes that I want to serve over Thanksgiving.  I am getting away easy this year as all I have to make is a traditional Basque dish that involves clams, and lots of them, and this side dish made with the token Thanksgiving veggie, the Brussels sprout.  I have a love hate relationship with Brussels sprouts, and I am sure it has to do with being force feed them as a kid.  The other evening I ordered a pork dish, mainly because it was served with a Brussels sprout gratin, that completely intrigued me.  It was amazing, and I knew I had to recreate it once we got home.

It is easy, and requires only a few ingredients, such as the sprouts, some shallots, a little bacon, cream and Parmesan cheese.  See, I told you it would be easy.  I love the dish as the sprouts are flash cooked to retain their gorgeous color, and crisp bite.  The addition of salty bacon, and nutty Parmesan makes them even more delicious.  So, what are you waiting for?  You have time … run out and grab the ingredients, and then thank me later!

If you don’t like to cook or you don’t have the time, check out Wholefoods;  they are still accepting orders for an amazing Thanksgiving dinner.  We had a chance to sample one a couple weeks ago, and it was fresh, flavorful, and very seasonal.

We wish you and your loved ones the warmest Thanksgiving;  be safe, and do eat that extra serving of turkey!

Recipe:  Brussels Sprout Gratin

• 2 pounds Brussels sprouts, cut in half
• 6 slices bacon, chopped into small pieces
• 1 large shallot, minced
• 1 garlic clove, minced
• 1 cup heavy cream
• 1/2 cup Parmesan cheese
• kosher salt, to taste
• fresh cracked black pepper, to taste

Heat oven to 350, and butter a baking dish.  Bring a large saucepan of water to a boil.  While the water is boiling, cook the bacon over low heat, until lightly browned, about 8 minutes.  Remove the bacon with a slotted spoon from the pan of drippings, and set aside on a paper towel.  Drain off all of the bacon drippings except for 1 tablespoon.  Add the shallot, and cook over low heat, until soft, about 5 minutes.  Stir in the garlic, and cook for 1 minute.  Remove from the heat, and set aside to cool.  Once the water is boiling, add the Brussels sprouts, and cook for 2 minutes.  Drain into a colander, and immediately cool down with very cold water.  Set aside and let drain.  Pour the cream over the cooled shallot mixture.  Pat the Brussels sprouts dry with paper towels.  In a large mixing bowl, add the sprouts, shallot/bacon mixture, and the cheese.  Stir.  Pour into the buttered dish.  Bake for 30 minutes, until bubbly, and lightly brown on top.  Serve.  Eat.

I wish I had time to make all of these delicious dishes this Thanksgiving, but I don’t.  Maybe you have the time?  

• My fellow Key Ingredient Colleagues are developing some yummy recipes
• Cranberry Vanilla Gin Cocktail
• Duck Fat Roasted Brussel Sprouts
• Pumpkin Pot de Creme
• Pumpkin Pancakes
• Cider Roasted Carrots
• Sweet Potato Gratin
• Leek Gratin
• Green Beans with Blue Cheese
• Crispy Potatoes
• Stilton Tart with Cranberry Chutney
• Rectangular Pumpkin Pie
• Orange and Ginger Cranberry Sauce
• Apple Cider Cream Pie
• Pumpkin Soup with Buttered Chanterelles
• Golden Pumpkin Spice Rolls
• Maple Roasted Butternut Squash and Apple Salad
• Pear Cranberry Walnut Bread

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Labor Day is really the last weekend of summer.  Kids are back in school.  Vacations are over.  Time to start settling in for a long winter.  For most of us it is the last weekend of grilling.  I know we will be getting in our fair share of charred meat and icy cold bevies this weekend.

I was thinking of sharing a new favorite cocktail with everyone this weekend;  but, then I thought again, back to this recipe.  I want you ALL to make this dish for the long weekend.  Full of beans, salty pork, spicy Chipotle, ripe peaches and sultry rye.  This baked bean recipe has depth;  not over sugary or salty, just full of flavor.  Don’t be afraid of the peaches in the BBQ Sauce, it is not fruity at all, it was used more as a natural sugar.  Trust us, you will love it.

Have a great weekend & be safe!

Do you have a favorite Baked Bean recipe?  If so, what do you consider to be the secret ingredient?

Recipe:  Baked Beans

• 4 cups dried pinto beans – will make about 8 cups after soaking
• 1/2 pound salt pork, small dice
• 1 yellow onion, minced
• salt, to taste
• 1 recipe of Peach and Rye BBQ Sauce

In a large stock pot cover the beans with cold water. Set aside to soak for 24 hours. After 24 hours, drain the beans. Put back into dutch oven and cover with water. Bring to a boil, reduce heat to a very low simmer. Cook until the beans are tender; about 4 – 5 hours. Drain, reserving about a cup of liquid. In the same dutch oven, add the diced salt pork and minced onion, over low heat cook until the onion is soft; about 10 minutes. Stir occasionally, to distribute the goodness. Add the BBQ sauce, stir, cover with a lid and bake in a 325 oven for 4 hours. Stir occasionally. Season with salt to taste. Serve. Eat.

If you like this recipe, check these out:

Baked Beans

Beer Baked White Beans 

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Recipe:  Roasted Carrots

What you need:

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Recipe:  Roasted Cabbage

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