I Am Not Gilligan

This blog post was originally going to be quite simple. I was going to tell you about baking a Coconut Cake; tell you that Hubs was so enamored of it that he ate 3 pieces in one sitting; tell you that I while I loved the toasted coconut garnish, I wasn't so thrilled with the coconut flavor of the cake itself. I would whine about the gray, rainy, cold day that didn't provide adequate lighting for a good photo. It was going to be a simple post telling you that the cake may be worth it if, unlike me, you were cuckoo for coconut.

Then, my fingers started typing. Suddenly, I was relating my failure of the day and my laziness with shortcuts...so, here's my tale of a fateful cake...

The original recipe called for fresh coconut to be toasted to garnish the entire triple layer cake. While I had no experience cracking a real coconut and shaving out the flesh, I didn't think it could be that hard. After all, Gilligan did it. I managed to puncture the eyes of the coconut with a nail and pour out the coconut water. (Yes, water. A novice like me thought it would be coconut milk. *shrug*) I then followed the suggestion to warm the coconut in a 350 degree oven for half an hour. Whacking it with a hammer was oddly therapeutic, and the coconut cracked easily to reveal...nothing. Huh?!? Images in the magazine showed a thick layer of fresh coconut meat to shave into delicious flakes. The flesh of my coconut was less than a centimeter thick and gooey. Again, huh?!? I don't know what went wrong. Gilligan is obviously smarter than me. I had to resort to bagged, flaked coconut for my cake.

Worn down by the fleshless coconut, I decided that a triple layer cake was too much work for me. My version of the beautiful Cooking Light Fresh Coconut Layer Cake would not include fresh coconut and would not be layered. A 9x13 cake still tastes the same, doesn't it? Well, maybe not. There is that darn ratio of cake to frosting thing that true bakers take into consideration. I am not a true baker, but my Hubs is a true eater. He gobbled this cake like it was the last food left on the island. I guess that even though I am not Gilligan and not a huge coconut fan, my version of a 9x13 Coconut Cake wasn't so bad On My Plate.

Coconut Cake

Cake:

3 cups sifted cake flour

2 teaspoons baking powder

1/4 teaspoon salt

1 3/4 cups sugar, divided

2/3 cup butter, softened

1 cup warm coconut water (from 1 small brown coconut...if not 1 cup, add tap water)

1 teaspoon vanilla

6 large egg whites

Frosting:

4 large egg whites

1/4 teaspoon cream of tarter

1/8 teaspoon salt

2 tablespoons sugar

1 1/4 cups sugar

1/4 cup water

1 teaspoon vanilla extract

2 cups toasted coconut (shaved fresh if you are as smart as Gilligan, but bagged works OK, if you are like me)

Preheat oven to 350°.Lightly coat 3 9x13 pan with cooking spray and flour.
Combine flour, baking powder, and salt; stir with a whisk. 
Place 1 1/2 cups plus 2 tablespoons sugar and butter in a large bowl; beat with a mixer at medium speed for 2 1/2 minutes or until well blended. 
Add flour mixture and coconut water alternately to sugar mixture, beginning and ending with flour mixture.
Beat in 1 teaspoon vanilla.
In a separate bowl, beat 6 egg whites on high speed until foamy using clean, dry beaters.
Add remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat).
Carefully fold egg whites into batter; pour batter into prepared pan.
Bake at 350° for 20-35 minutes or until a wooden pick inserted in center comes out clean. (This is where I am fudging it. I don't remember how long I baked the 9x13 cake & original recipe says 18 minutes for round pans.)
Cool in pan on wire rack.
To prepare frosting, combine 4 egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; beat with a mixer at high speed until foamy. 
Add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. 
Combine remaining 1 1/4 cups sugar and 1/4 cup water in a saucepan; bring to a boil. 
Cook, without stirring, until candy thermometer registers 250°. 
With mixer on low speed, pour hot sugar syrup in a thin stream over egg whites. 
Gradually increase speed to high; beat 8 minutes or until thick and cool. 
Stir in 1 teaspoon vanilla. (This is SERIOUSLY AWESOME frosting. Really.)
Spread frosting over top of cake.
Gently press toasted coconut onto top of cake. 
Store cake loosely covered in refrigerator. (Serves 12-16)

Fridge Friday, episode 4

This Friday my fridge is pretty bare. I was, once again, away part of the week, but my trip to the big city did not produce any stock-up shopping. One of my pups had surgery, and I didn't take time for my usual wandering among the shops and stores. My focus was on getting my the-car-can-only-go-20mph-or-I-will-pant-and howl-and-fuss little Sissy Sue to the vet and back with the least amount of trauma and drama. I think that I succeeded, as evidenced by her now laying adoringly at my feet as I type this. Her recovery is going well, and I have good hopes for her future.

But, back to my fridge...there isn't a lot there, but I can still pull out the makings for a great salad. Spinach, feta, and artichokes can be paired with items from the pantry to throw together a deliciously satisfying lunch. I have adapted a Fine Cooking recipe by dipping into my huge jar of marinated artichokes for my version of Spinach Salad with Couscous Cakes. 

This salad is fresh with lots of powerful flavors. Marinated artichokes really are a great complement to the garlic and lemon in the crisped couscous cakes. Feta's salty, milky flavor is accentuated by the greens and tomatoes. I did make and enjoy the creamy lemon dressing for the salad, but I think that a drizzle of the marinade from the artichokes would have been a great substitution. (And less work for the lazy like me.) 

Even with a near-bare fridge, I will not go hungry when I have Spinach Salad with Couscous Cakes On My Plate.

Spinach Salad with Couscous Cakes

  

2 tablespoons fresh lemon juice
1 tablespoon sour cream
1 teaspoon chopped fresh mint
5 tablespoons olive oil
kosher salt 

freshly ground black pepper

3/4 cup couscous
Kosher salt
1 clove garlic
1/4 cup fresh flat-leaf parsley
1/2 cup canned chickpeas, rinsed and drained
2 large eggs, lightly beaten
1 1/2 teaspoons lemon zest
3 tablespoons olive oil

6 cups baby spinach, washed and dried
8-12 marinated artichoke hearts, halved or quartered
15 cherry tomatoes, halved
kosher salt

freshly ground black pepper
1/4 cup crumbled feta

Make the dressing: In a small bowl, combine the lemon juice, sour cream, and mint. 
Slowly whisk in the olive oil. 
Season to taste with salt and pepper.

Make the couscous cakes: Put the couscous and 1 tsp. salt in a medium bowl. 
Add 1 cup boiling water to the couscous, cover the bowl and let sit for 4 to 5 minutes.
Coarsely chop the garlic in a food processor. 
Add the parsley and pulse until finely chopped. 
Add the chickpeas and 1 tsp. salt and pulse until coarsely chopped.
Uncover the couscous and fluff with a fork. 
Stir in the chickpea mixture, eggs, and lemon zest until well combined. 
Press the couscous mixture into a 1/4-cup measure, smooth the top, and invert the measuring cup to release the cake onto a plate. 
Repeat with the remaining couscous mixture to make 9 cakes.
Heat 1-1/2 Tbs. of the oil in a large skillet over medium heat until shimmering hot. 
Add 5 of the couscous cakes to the skillet and use a spatula to lightly flatten the cakes so they’re about 3/4 inch thick. 
Cook, flipping once, until crisp and golden brown on both sides, 2 to 3 minutes per side. 
Transfer to a paper-towel-lined plate. 
Add the remaining 1-1/2 Tbs. vegetable oil to the skillet and cook the remaining cakes the same way.

Assemble the salad: In a large bowl, toss the spinach, artichokes, and tomatoes with about three-quarters of the dressing. 
Season to taste with salt and pepper and divide among 3 large plates.
Top each salad with 3 couscous cakes, sprinkle each salad with feta, and drizzle with the remaining dressing. (Serves 3)

Berry Ironic

I don't think that I know anyone in our local area that actually serves Strawberry Shortcake with real shortcake. Instead of the sweet biscuit-like base for our strawberries and cream, we usually swap out angel food cake, pound cake, sponge cake, and even just plain white cake. In fact, I don't know that I have ever had a true Strawberry Shortcake. 

That is why it is berry (I know, bad pun. Sorry.) ironic that my first foray into the realm of combining biscuits and strawberries would be with a cookie, and not a cake at all. One of my father-in-law's favorite desserts is the cake version of Strawberry Shortcake. With just a few ripe, red berries floating around in my fridge, I decided to try a Martha Stewart recipe for Strawberry Shortcake Cookies as a treat for him. They are tender and flaky, just as a baking powder biscuit would be be, with dots of fresh strawberry strewn within. A dusting of sugar adds just the right sweetness for the cookies. I don't mind a little berry irony as long as I have Strawberry Shortcake Cookies On My Plate.

Strawberry Shortcake Cookies

2 cups strawberries, hulled and cut into 1/4-inch dice

1 teaspoon fresh lemon juice

1/2 cup, plus 1 tablespoon sugar

2 cups flour

2 teaspoons baking powder

1/2 teaspoon coarse salt

6 tablespoons cold unsalted butter, cut into small pieces

2/3 cup heavy cream

sugar, for sprinkling

Preheat oven to 375 degrees. 
Combine strawberries, lemon juice, and 2 tablespoons sugar. 
Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. 
Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. 
Stir in cream until dough starts to come together (I needed a couple tablespoons more cream to form a dough.), then stir in strawberry mixture. 
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. (I used fresh parchment for each batch, as the sugar caramelized a bit and wanted to burn around the cookies.)
Sprinkle with additional sugar, and bake until golden brown, 24 to 25 minutes. (Mine were done in 20-22 minutes...watch the bottoms the sugar burns easily.)
Transfer to a wire rack, and let cool. 
Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day. (I KNOW! A cookie recipe that says you have to eat them all in one day! Awesome sauce!) (About 3 dozen cookies)

Kiss My Grits

Reading a recent blog post from MamaStephF's Blog, set off a craving for me. I wanted NEEDED some grits. You could kiss my whatever, but I had to have a bowl of that creamy ground corn porridge.

I must admit that I am a relative new-comer to grits. I first sampled them during a trip to Texas to visit a dear friend. After a night of oh-so-much fun, we hit the Waffle House for some fortification. I only had eyes for the grits on the menu, and sprinkled with a little sugar and a pat of butter, I scarfed them down with record speed. I was head over heels in love. Fast-forward to my return home and I bought a tub of grits during my next shopping excursion. However, they sat in the pantry for a very long time before I took the plunge to make them myself. The first time was as a base for a pan-seared tilapia and veggie dish. I could have kissed the pot I boiled them in. It really was love.

So of course, I wanted to try the Creamy Parmesan Grits with Rosemary Bacon that I discovered while flipping through an old issue of Gourmet magazine (R.I.P.). The bacon is baked in the oven to crisp perfection with the rosemary offering a woody tone to the smokey meat. Grits are simmered with half and half for optimum creaminess, and Parmesan cheese is stirred in at the finish for salty, nutty depth of flavor. Topping it all with a runny egg completes an absolutely outstanding breakfast plate. Trust me. You will want to kiss me for some Creamy Parmesan Grits with Rosemary Bacon On My Plate.

Creamy Parmesan Grits with Rosemary Bacon

1 tablespoon rosemary leaves

8 thick-cut bacon slices

2 1/2 cups water

1 1/2 cups half and half

1 tablespoon unsalted butter

1 cup quick-cooking grits

kosher salt

freshly ground black pepper

1/4 cup grated Parmesan cheese

4 eggs

Preheat oven to 450°F with rack in middle.
Place bacon on a rack that fits over a sided cookie sheet. 
Sprinkle rosemary over bacon.
Roast, turning once, until bacon is golden, 12 to 14 minutes. 
Drain on paper towels.
Meanwhile, bring water, cream, butter, salt, and pepper to a simmer in a heavy medium saucepan.
Add grits in a slow stream, whisking constantly. 
Simmer over medium-low heat, covered, stirring often, until grits are tender and creamy, 10 to 12 minutes.
Remove from heat and stir in cheese. 
While grits are simmering, fry or poach eggs to your liking. (Runny yolks are the best.)
Serve grits topped with the egg and bacon on the side. (Serves 4)

Fridge Friday, episode 3

I have found that while Fridge Friday has so far accomplished its intended duty of prompting me to blog more regularly, it has also made me infinitely more aware of a few other things.

1. I clean my fridge more often. I have to. You are looking at it every week. Yikes. Maybe I should start posting regular photos of my bed so that I will make it more often than just when someone is coming over? Umm...Not.
2. I plan my menus a bit more, if only for Friday. It might surprise you, but I don't often menu plan. I go to the store, buy what looks good and come home and find something to do with it. 
3. And, I have learned that snapping photos inside a refrigerator is tough. The lighting sucks. That little bulb glares like an interrogation room spotlight.  Unscrew it, and you have coarse, grainy light through my camera lens. Of course, that is pretty much the norm for my food pics, so what am I worried about?

 So...anyway...I have been away a lot of this week, but did a big grocery purchase yesterday. Here is my fridge today:

What catches your eye? The English cucumber on the bottom shelf? The pearls of fresh mozzarella in the bottom left deli drawer? That HUGE bunch of asparagus cut fresh from my backyard? Silk soy milk? I know, there is still a lot of butter in the bottom right corner. That is what we use. Olive oil and real (unsalted) butter are my fats of choice. (I keep canola oil and a can of Pam on hand for baking, but they stay in the cupboard a lot.) Oh! Did you notice the bowl of fresh cherries on the middle shelf? It might be a little early for good fresh cherries, but I couldn't resist throwing them in my cart while shopping.

What catches my eye are the poblano peppers on the second shelf. I was giddy to find these mild chile peppers at the store. One of my favorite meatless meals is Grilled Chiles Rellenos served up with Spanish Rice and Grilled Zucchini.  Of course, you wouldn't have to go meatless. The recipe that I pulled from an issue of Real Simple magazine is a great side with chicken or steaks, too. It is healthier than traditional battered and fried chile rellenos and gives a slight nod to Latin flavors with the addition of raisins for a bit of sweetness with the spicy filling. How spicy your Grilled Chiles Rellenos will be depends on your choice of chili powder and salsa. I like using Chipotle Chile Powder and my home canned salsa. Those options provide some awesome heat. However, more mild versions with regular McCormick's Chili Powder and some store-bought salsa have been just as quickly devoured. The beauty of all recipes is that they are just ideas. Mix it up. Do your own thing; even add some ground beef or turkey to the filling, if you so desire. I just want you to enjoy your own version of Grilled Chiles Rellenos On Your Plate.

Grilled Chiles Rellenos

4 poblano chiles

1 (15 ounce) can kidney beans, drained and rinsed

1 (8 ounce) package monterey jack cheese, shredded (for a more mild flavor use a Mexican blend cheese)

1/4 cup raisins (more or less, or not at all if this doesn't interest you)

1/4 cup salsa (I like a chunky salsa for this.)

2 teaspoons chili powder

Heat the grill to medium. (We like a charcoal grill for more flavor.)
Cut a slit lengthwise in each chile and carefully scoop out the seeds and ribs.
In a medium bowl, combine the beans, cheese, raisins, salsa, and chili powder. (This is the point where you would add cooked, seasoned, and crumbled ground beef or turkey, if you want to try a non-meatless version.)
Stuff the peppers with the filling.
Place peppers on grill and cook, turning frequently, until they are soft and the cheese has melted. (Serves 4)

Spy Capers

Are spy capers just for kids? Should you chortle uncontrollably at a silly story in a restaurant full of people? What is the cut-off age to want to wear a purple wig? Is there such a thing as being too old to have crazy fun? I don't know the proper answer to any of these questions, and I honestly don't care. I am up for all good capers.

I am willing to crawl the streets at night looking for a certain address for no reason other than that I can. I always carry Wisps in my handbag, just in case. I believe in investigative driving. I like to laugh until my sides hurt. I am not afraid to snap silly photos to document my foolish fun. And, I am fully aware that 99.9% of you have no idea what any of that means. Which is good. That means my spy capers were successfully spy-ish. 

I will divvy out all the details of another caper, though. The capers in Scallop Piccata with Wilted Spinach (adapted from Cooking Light) are too good not to share. Nothing silly, foolish, or crazy about this. The salty, little buds of the capers dot this dish with tremendous flavor. Lemon makes it bright. Wilted spinach is vividly fresh (or is that an oxymoron?). And the whole meal comes together so quickly that I can't resist experiencing a caper of Scallop Piccata with Wilted Spinach On My Plate.

Scallop Piccata with Wilted Spinach

12 sea scallops

kosher salt

fresh ground black pepper

5 teaspoons olive oil

2 garlic cloves, chopped

1/2 cup dry white wine

3 tablespoons chopped parsley

2 tablespoons fresh lemon juice

2 tablespoons butter
4 teaspoons capers

1 bag fresh baby spinach

1 pound dry angel hair pasta

Bring a large pot of salted water to boil. Cook pasta according to package directions.
Meanwhile, heat a large cast-iron skillet over high heat. 
Pat scallops dry with paper towels. Sprinkle salt and freshly ground pepper over scallops. 
Add 1 tablespoon oil to pan; swirl to coat. 
Add scallops; cook 2 minutes on each side or until seared. 
Remove from pan; keep warm.
Reduce heat to medium. Add chopped garlic to pan; cook 10 seconds. 
Add wine, scraping pan to loosen browned bits; cook 2 minutes or until liquid is reduced by half. 
Remove from heat. Add parsley, fresh lemon juice, butter, and capers, stirring until butter melts. 
Pour sauce in a bowl.
Heat remaining 2 teaspoons oil in pan over medium-high heat. 
Add spinach; sauté 30 seconds or until spinach wilts. 
To serve, arrange pasta on plate; top with spinach and scallops; drizzle with sauce. (Serves 4)

Doin' the Gnocchi Pokie

An adaptation of a Rachael Ray recipe (yes, lots of those hitting the menu plan right now as I sort through and toss my stacks of Everyday with Rachael Ray magazines) had us dancing the gnocchi pokie on Sunday evening. Creamy Chicken with Gnocchi Dumplings is a modern twist on chicken and dumplings that was so good Hubs stuck his plate back in for a 3rd helping. Even non-gnocchi lovers might turn themselves around for this stick-to-your-ribs kind of comfort food dinner that starts with chicken breast in a creamy gravy and adds gnocchi for a last simmer. That is what it's all about with Creamy Chicken with Gnocchi Dumplings On My Plate.

Creamy Chicken with Gnocchi Dumplings

1-pound package potato gnocchi

4 tablespoons butter (divided)

1 onion, chopped

1-2 cloves garlic, minced

12 ounces boneless, skinless chicken breast, cut into strips

kosher salt

fresh ground black pepper

2 tablespoons flour

1 cup chicken broth

1 cup half-and-half

2 chopped green onions (optional)

Cook the gnocchi according to package directions; drain.
Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat.
Add the onion and garlic and cook, stirring often, until softened, about 5 minutes. 
Add the chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; season with salt and pepper.
Add the remaining 2 tablespoons butter and melt. 
Sprinkle the flour over the melted butter, chicken, and onions; cook until toasted, about 2 minutes. 
Stir in the chicken broth, bringing any browned bits up from the bottom of the skillet and incorporating; bring to a boil. 
Add the half-and-half.
Lower the heat and simmer until thickened, stirring occasionally. 
Stir in the gnocchi. 
Return to a simmer, then season with salt and pepper.
Top with the green onions, if desired. (I didn't have any green onions on hand and just added a grind of fresh pepper.)(Serves 4)

Fridge Friday, episode 2

It is Friday! As promised, I am going to try to keep up with Fridge Friday photo shots. Here is my refrigerator today:

Two things have occurred since last Friday. 1) My basement refrigerator which is supposed to hold beverages and worms for fishing, but often holds overflow from the kitchen refrigerator died. (Note the surplus of butter now living in the bottom right corner of the kitchen fridge.) and 2) Hubs had a doctor's appointment in the big city, so we did some stock up of produce. My fridge runneth over. Therefore, today's focus will be using as many ingredients from the fridge as possible. Some are hidden in the crisper and deli drawers; others are out in plain sight. A simple Roasted Eggplant Sandwich should fit the bill nicely.

This quick and even pretty healthy sandwich will use up some of the enormous jar of Pesto that I picked up at Sam's Club. I love to make my own pesto, but it is too early for basil from my garden and purchasing the quantity of basil needed for pesto at the area groceries (if they even had it) would be horribly cost prohibitive even for a compulsive food shopper like me.

Other players pulled from the cold for this sandwich will include eggplants and peppers (to be roasted), baby greens, and goat cheese. I realize as I circle the goat cheese in the deli drawer that the Laughing Cow cheese would have made a great stand in if goat cheese wasn't available or wasn't to your taste. Both are flavorful and would spread easily on the toasted bread. I used a toasted sour dough hoagie roll for my Roasted Eggplant Sandwich, but any firm bread would be great.

So...what is in your fridge this Friday? What are you cooking up? Do you have the makings for a healthy and delicious Roasted Eggplant Sandwich On Your Plate?

Roasted Eggplant Sandwiches

8 (1/2-inch-thick) eggplant slices

2 teaspoons olive oil

kosher salt

fresh ground black pepper

1 large red pepper

2 Sour Dough Hoagie rolls

2 tablespoons pesto

1 cup baby greens

2 tablespoons soft goat cheese

Preheat broiler.
Arrange eggplant slices in a single layer on a foil-lined baking sheet. 
Brush both sides of eggplant with 1 teaspoon oil and season with salt and pepper. 
Cut bell pepper in half lengthwise; discard seeds and membrane. 
Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten with hand. 
Broil 4 minutes; turn eggplant over (do not turn bell pepper over). 
Broil an additional 4 minutes; remove eggplant from pan.
Broil bell pepper an additional 7 minutes or until blackened. 
Place bell pepper in a zip-top plastic bag; seal. 
Let stand for 15 minutes; peel and discard skin.
Toast bread or buns until lightly browned. 
Spread 1 tablespoon pesto on each of 2 bread slices. 
Layer each bread slice, pesto side up, with 2 eggplant slices, 1 bell pepper half, and 2 eggplant slices. 
Divide baby greens evenly between sandwiches. 
Spread goat cheese over each of 2 remaining bread slices; place, cheese side down, on sandwiches. (Makes 2 sandwiches)

Laboring

Every birthing story that I have ever heard concludes with the mother relating how totally starved she was after labor and delivery. Mothers have shared ravenous tales of devouring plates of pancakes, bowls of chili, cheeseburgers, pizza, Chinese food, and just about anything not nailed down. Labor is intense, and it makes you hungry.

I was feeling that this morning. I stayed up late last night laboring over some minor changes to this blog. Blogger does do most of the heavy lifting here for me, but I wanted to tweak a few things. Unfortunately, that same assistance that makes posting a blog accessible to almost anyone that can type also makes it more difficult for a code dummy like me to make progress with little conversions. My night consisted of lots of Googling, some trial and error, and a final result that I am still not so sure about.

Meanwhile, just like mothers everywhere, I was starving after that strenuous ordeal. I needed a real breakfast. Breakfast Quinoa from Martha Stewart Living was the perfect healthy start for me on this Mother's Day. Quinoa is a high-protein seed that can be used in salads and grainy side dishes, but simmered with some milk and sugar makes a excellent substitute for plain old oatmeal or cream of wheat. Blueberries stirred into this hot bowl of cereal are juicy bursts. I am recovering from my labors with a bowl of Breakfast Quinoa On My Plate.

Breakfast Quinoa

2 cups milk, plus more for serving

1 cup quinoa, rinsed
3 tablespoons brown sugar, plus more for serving

1/8 teaspoon ground cinnamon, plus more for serving

1 cup fresh blueberries, plus more for serving

  

Bring milk to a boil in a small saucepan.

Add quinoa, and return to a boil. 

Reduce heat to low, and simmer, covered, until most of the milk has been absorbed, about 15 minutes. 

Stir in sugar and cinnamon. 

Continue simmering, covered, until almost all the milk has been absorbed, about 8 minutes. 

Stir in blueberries.

Serve with additional milk, sugar, cinnamon, and blueberries. (Makes 2 cups)

Fridge Friday, episode 1

Remember how I said that I had an idea in the works to try to keep up my momentum with blog posting? Well, here it is. Awhile back, I stumbled upon the concept of Fridge Fridays through Twitter. At that time, we were just snapping quick phone pics of our fridges and posting for others to see and discuss. Most of us had a more than passing interest in food and cooking and liked to see what ingredients each had on hand. Later, a blogger (Maggie) took the idea and created a separate site just for Fridge Friday posts.

I have decided to add my own spin to Fridge Fridays and introduce it as a theme here On My Plate. I will snap a photo of my fridge, zero in on one ingredient, and share a recipe that includes it. There are no promises that this will be an every Friday occurrence, but I would like to try. This could be a fun addition to the blog.

Your input is very welcome. If you check out the fridge photo and see something in there that sparks your interest, let me know. Comment away. Ask questions. Tell me that you also have a love for Laughing Cow Cheese, or ask me what in the heck I am doing with that HUGE jar of marinated artichokes (and if you really must know, please see my confession at Enough to (Arti-)Choke a Horse). Play along with me. Let me know that I am not just talking to myself when I peck out these posts (although, truth be told, I do talk to myself ALL THE TIME).

So...did you check out the pic above? Did you see an ingredient that you thought deserved some time in the spotlight? This week, I have asparagus, salad greens, herbs, zucchini, mushrooms, strawberries, Greek yogurt, bacon, hot dogs, pickles, take-and-bake bread, and even crab meat in the fridge. However, it is the lowly tube of  refrigerator biscuits that gets to come out and play. I found something in the No Recipe Zone of Everyday with Rachael Ray that I knew Hubs would love, French Onion Soup Cups.

Hubs LOVES French Onion Soup; begs for it; orders it every time he has the opportunity. The only other soup that I have ever seen him eat more of is Clam Chowder...and that is an ugly story that I won't be repeating. French Onion Soup Cups bakes up refrigerator biscuits on the underside of greased muffin tins to create little "cups." Filled with caramelized onions and topped with a cheese sauce and more melted cheese, they are so simple and satisfying. I tossed together a salad with baby greens and a fresh vinaigrette as a side, and our meal was complete in no time. I don't need anything special in my fridge to put French Onion Soup Cups On My Plate.

 French Onion Soup Cups

2 tablespoons olive oil

One can refrigerator biscuits

8 cups thinly sliced onions

kosher salt

fresh ground black pepper

2 tablespoons butter

1 1/2 tablespoons flour

3/4 cup heavy cream

1 cup grated Gruyere cheese

1 teaspoon fresh thyme

Preheat to 400°.
Invert a muffin pan and lightly grease the back side of ten muffin cups. 
Pat a biscuit flat, place over a greased muffin cup and stretch the dough to cover the cup. 
Repeat with the remaining nine biscuits. 
(With the bigger Grands biscuits, I had to use every other muffin cup to keep from baking together. Regular sized biscuits could use all the muffin cups without problem.)
Bake until golden-brown, 7 minutes.
Allow to cool slightly, then remove the biscuit cups from the pan and place cup side up onto a baking sheet to cool completely.
Meanwhile, heat the olive oil over medium heat in a skillet and add the onions, salt, and pepper. 
Cook until the onions are softened and browned, about 15 minutes.
Divide the onion mixture among the biscuit cups.
In a small saucepan, melt the butter. 
Whisk in the flour until smooth. 
Whisk in the heavy cream and cook, stirring, until thickened, about 3 minutes. 
Remove from heat and stir in half of the cheese; season with salt and pepper. 
Spoon the cheese sauce over the onions.
Sprinkle the thyme and remaining cheese and on top and bake until the cheese is melted, 5 to 7 minutes. (Serves 6-8)

Oh My Darling

Oh my darling, oh my darling; Oh my darling, Clementine!

I love those juicy, little citrus fruits. They are a flawless balance of sweet and tart in such a perfect size for snacking. A full orange or grapefruit sometimes seems too much, but the little darling of a clementine is just right. I snatch some up every time I see them in the grocery store.

However, Hubs isn't a fruit guy. Apples with caramel dip or occasionally some grapes when the mood hits him are pretty much his limit. He doesn't care to indulge in citrus snacks. Often this means that unless I find someone with which to share the bag or mini crate of clementines, some go to waste before I can eat them all. It is a disgrace, and I am honestly ashamed at how much food I probably do allow to spoil because when shopping, my eyes are bigger than the amount of meals we are realistically able to prepare and eat.

I was, therefore, delighted to find a way to use more of those dear clementines with a Clementine Quick Bread recipe discovered while sorting through some Martha Stewart Living magazines. (Yes. I am sorting through A LOT of magazines lately. It is part of my belated spring cleaning process, and my attempt to not be a hoarder.) The original recipe included vanilla bean seeds which I didn't happen to have on hand, but would ultimately only improve the flavor of the bread. As is, zest and clementine segments provide a delicate citrus sweetness to a pretty basic quick bread recipe. Brushing the baked loaf with a glaze created with clementine juice enhances it perfectly. Even Hubs sliced into this quick bread for a second portion. It is darling to have Clementine Quick Bread On My Plate. 

Clementine Quick Bread

10 clementines

3/4 cup heavy cream

1 tablespoon vanilla extract

2 cups flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 stick unsalted butter

1 1/4 cup sugar

2 large eggs

Preheat oven to 350 degrees.
Butter and flour a 5-by-9-inch loaf pan. 
Zest 4 clementines to yield 1 tablespoon zest.
Juice 8 clementines to yield 3/4 cup juice. 
Cut pith from 2 remaining clementines. Slice fruit along membranes to release segments into a bowl; discard membranes and any seeds. 
Combine 1/4 cup clementine juice, the cream, and vanilla extract in a medium bowl. 
Whisk together flour, baking powder, baking soda, and salt in another bowl. 
Beat zest, butter and 1 cup sugar with a mixer on medium speed until combined, about 4 minutes.
With machine running, add eggs, 1 at a time.
Reduce speed to low, and beat flour mixture into butter mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. 
Fold clementine segments into mixture, and pour into pan. 
Bake until a tester inserted into center comes out clean, 55 to 65 minutes. 
Meanwhile, bring remaining 1/2 cup clementine juice and 1/4 cup sugar to a boil in a small saucepan over medium heat. 
Reduce heat, and simmer for 3 minutes. 
Remove bread from oven, poke top all over with a skewer, and brush with half the clementine syrup. 
Transfer pan to a wire rack; let cool for 15 minutes. 
Invert pan to remove bread. Let cool completely on wire rack, top side up. 
Brush remaining clementine syrup onto sides and again on top of bread.
(Bread can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.) (Yields 1 loaf)

Taco John's Is Closed

The area Taco John's is closed. It has been for quite awhile...so long that I don't even remember when it happened. A year ago? More? Who knows. All I know for sure is that Taco Tuesday, 6-pack and a Pound, and Nachos Navidad (in season) are no longer available to clog my arteries. I must now get my Mexican fix at home. 

Not that creating homemade meals is a bad thing. After all, cooking is my passion, and, of course, most things that come out of my kitchen are infinitely tastier and more healthy than the Taco John's menu. In fact recently, a taco recipe from Food & Wine magazine caught my eye. Chipotle-Rubbed Salmon Tacos calls for simple ingredients that I almost always have on hand, and while Hubs is not a fruit salsa fan, even he had to admit that the Apple Cucumber Salsa was a perfect pairing. Both dishes earn bonus points with me for coming together quickly...almost in less time that it would have taken me to travel to the next town, hit the drive-thru of Taco John's, and return with a bag of that greasy dinner. I might even dare to say that Taco John's can stay closed when I have Chipotle-Rubbed Salmon Tacos On My Plate. 

Chipotle-Rubbed Salmon Tacos

2 tablespoons mayonnaise

1 teaspoon fresh lime juice

2 teaspoons chipotle chile powder

2 teaspoons grated orange zest

2 teaspoons sugar

1 pound skinless salmon fillet, cut into 4 pieces

1 tablespoon, plus 1 teaspoon olive oil

8 corn tortillas

kosher salt
1 avocado, mashed

Apple Cucumber Salsa (recipe below)

1 cup shredded cabbage

Preheat oven to 350°. 

Whisk the mayonnaise with the lime juice. 

Combine the chipotle powder with the orange zest, sugar, and season with salt to taste. 

Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle-zest mixture. 

Let stand for 5 minutes.

Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.

Meanwhile, heat a grill pan. 

Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.

Gently break each piece of salmon in half. 

Season mashed avocado with a little salt.

Spread the mashed avocado on the warm tortillas and top with the salmon, Apple Cucumber Salsa and the cabbage. 

Drizzle each taco with the lime mayonnaise and serve right away. (Makes 8 tacos)

Apple Cucumber Salsa

1 Granny Smith apple, peeled and diced

1/2 English cucumber, diced

1/2 small red onion, diced

1/2 small red pepper, diced

1 1/2 tablespoons white wine vinegar

1 1/2 tablespoons sugar

kosher salt, to taste

Toss the apple with the cucumber, onion and pepper. 

Stir in the vinegar and sugar, season with salt.

Greening Up

Early last month, I started this post. The grass was just starting to show spikes of green. The trees had tiny, little buds instead of leaves. Chives, oregano, thyme, and tarragon were all reemerging in the herb bed. My world was greening up with the promise of spring. Then, once again, life hit. It is so easy for me to let blogging fall aside whenever I am drowning in other stuff that has to be done. (Are you sick and tired of this excuse yet? I know that I am. If I am going to continue this blog, I really need to get a handle on regularly posting without excuses...and, I do have an idea to maintain my momentum, but that is all potential content for another post...)

Anyway, now, almost a full month later, I am finally back to plucking on the keyboard and pulling together the recipe for a very green Spinach Frittata (adapted from Everyday Food). My grass is a full emerald carpet that has been cut once, and will need it again in a few days. The lilacs not only form a leafy barrier along the property line, but also are just days away from scenting the air with their fragrant blossoms. And, the tarragon in my herb bed is already threatening to be out of control (hmm...anyone have tarragon recipes to share?). My world is green, and so is the food On My Plate.

If you have read more than a couple of the posts in this blog (and if you have, thank you!), you know it is not a secret that spinach is a frequent ingredient in my meals. We love it in any shape and form. Tossing wilted spinach with eggs and baking is such a simple solo meal (or double it and share) for breakfast, brunch, lunch, or dinner. Make it even greener by pairing with a fresh salad. It doesn't have to be spring for me to green up with Spinach Frittata On My Plate.

Spinach Frittata

1 egg, plus 2 egg whites
2 tablespoons Gruyere cheese
2 teaspoons milk
fresh ground black pepper
kosher salt
1 teaspoon olive oil
1/2 small shallot, minced
1 1/2 cups baby spinach

Place a 1-cup ramekin on a baking sheet in oven; preheat oven to 450 degrees.
While oven is heating, whisk together egg and egg whites, 1 tablespoon cheese, milk, teaspoon salt, and pinch of pepper.
In a small skillet, heat oil; add shallot and cook until softened.
Add spinach; cook until wilted.
Season with salt and pepper.
Stir spinach into egg mixture.
Remove heated dish from oven and coat with cooking spray.
Immediately pour in egg mixture and top with 1 tablespoon cheese.
Bake until frittata is puffed up and golden brown, about 15 minutes. (Serves 1)