Beets > Cookies

Every other food blogger in the universe is sharing cookies for the holidays, and I am over here with some beets.

They are really good beets.

They are beets inspired by The Bachelor Farmer in Minneapolis. (Recommend!)

Those beets are described as Sweet and Sour, and are so very wonderfully so. Mine lean toward more of a balsamic marinated. Both are served on a luscious puddle of creme fraiche and herbs.

Given the life or death choice between these beets and a cookie, I am pretty sure that I would go with these beets.

I served them as a side for Thanksgiving, and I plan to include them in at least one Christmas menu, as well.

They are that good.

Really.

Beets > Cookies.

Balsamic Beets with Creme Fraiche

6 medium beets

olive oil

salt and pepper

Dressing:

1/4 cup balsamic vinegar

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon red wine vinegar (optional)

1 (8 oz) tub creme fraiche

2 tablespoons chopped fresh parsley, tarragon, or chervil

Peel beets and cut into bite-sized pieces. Toss with olive oil, salt and pepper. Roast in a covered baking dish at 375F until tender, approximately 1 hour.

Combine dressing ingredients. Toss with roasted beats. Allow to marinate while cooling to room temperature, stirring occassionally.

To serve, stir together creme fraiche and chopped herbs. Spread in a "puddle" on a plate or small platter. Arrange drained beets over cream. (Serves 4 to 6)

How to Lose 10 Pounds Before Christmas

Want to drop a few pounds? Have I got a tip for you!

Schedule a tonsillectomy for December 5th.

I lost 10 pounds in just one week.

My jeans fit better. I can tighten my belt another notch. It is awesome. And, there was one point where I would have killed for a cheeseburger.

Before the procedure, several people, including one of my nurses the day of the surgery, shared their painful horror stories of recovery. Thankfully, mine wasn't that bad. The surgery was quick and uneventful. In just over an hour, I was back in my hospital room eating jello and chatting. Another hour or so, and I was on my way home. Unfortunately, a little motion sickness set in during the drive, but soon, I was settled on the sofa with Hubs and the pups watchful for my every need.

I actually even ate very well while my poor throat recovered. We had my husband's famous potato soup, Cheesy Grits with poached eggs, jello, baked potatoes mashed with butter and sour cream, baked sweet potatoes creamed with butter and cinnamon, jello, Pumpkin Pudding, a thrown together creamy sweet potato soup, oyster soup, jello, mashed potatoes, brussels sprouts boiled in salted water until tender, jello, homemade chicken tamales, Spinach and Potato Gratin, jello, homemade pear sauce (like apple sauce), Poached Salmon (minus the tartar sauce), homemade mango ice cream (from a friend), jello, beef and homemade noodles, Egg Drop Soup, runny Malt-O-Meal, and more jello. I learned that throwing a Capri Sun juice drink in the freezer for a bit made a great impromptu slushie that felt good on my sore throat, and I tried to time my meals around the optimal effectiveness of the pain meds. I couldn't eat a lot at any one time, limited to about one-half cup portions for most of the first week, and therefore my energy level was pretty low. But, I had all of my holiday decorating done, and took advantage of the down time to enjoy the sparkling lights and complete my Christmas shopping online from the comfort of the sofa.

As long as I was careful with my food choices and faithful to my medication, I didn't have a lot of pain; it was uncomfortable, but not horrible. But after a few days of soup and jello (and more jello), I was craving the cheesy crunch of nachos, a crispy thin crust pizza, and most of all a cheeseburger stacked tall with bacon, lettuce, and tomato. I tried making a pot roast, and while Hubs thoroughly enjoyed it with mashed potatoes and the accompanying onion gravy, it was a little rough on my throat. Likewise, most bread was difficult to swallow. Therefore, my usual standby sick meal of toast was off limits.

My biggest surprise was how much my teeth and gums ached (supposedly a side effect of the anesthesia?). For the past couple of weeks, I have been brushing my teeth at least 5 times a day because they feel better when clean. My dentist will be happy.

I also learned how many muscles in the throat are involved in a yawn. All I can say is, "Ouch!" Everything doesn't like to be stretched after a tonsillectomy surgery. I took that as a sign that naps were a requirement of recovery.

But, back to that craving for a cheeseburger. It was the first real food that I attempted after a little healing. I ate it all and enjoyed every tentatively swallowed bite, even if it was a little scratchy. The way my mouth watered, you would have thought it was filet mignon and lobster. Now, I am ready for more. Maybe lamb burgers?

I made these Greek inspired lamb burgers several times this summer and really appreciated the contrast of the cool and creamy tzatziki with the garlicky burgers. Crumbles of feta, thinly sliced red onion and tomatoes, and shredded lettuce take this burger over the top of any plain old cheeseburger. Meal-sized burgers are stuffed into the pocket of a pita, but they are perfect bite-sized appetizers when stacked as little sliders with mini pitas. I am so glad that my troublesome tonsils are gone, my throat is on the mend, and I can enjoy Greek Lamb Burgers On My Plate. (But let's hope I don't gain back those 10 pounds.)

Greek Lamb Burgers

(adapted from Once Upon A Chef)

2 slices whole grain bread, crusts removed and cubed

2 tablespoons milk

1/4 cup shallots, finely chopped

2 cloves garlic, minced

1 tablespoon mint, finely chopped

1 teaspoon dried oregano

kosher salt

freshly ground black pepper

1 pound ground lamb

olive oil

Preheat grill.
Moisten bread with milk in a bowl.
Mash to form a paste, and combine with shallots, garlic, min, oregano, salt, and pepper; mix well.
Add the ground lamb and carefully combine. Do not over mix, or burgers will be tough.
Form into 4 to 6 burgers patties
Drizzle patties with olive oil and rub to coat.
Grill patties, about 4 minutes on each side.
Serve in a pita pocket with crumbled feta, thinly sliced red onion and tomato, shredded lettuce, and tzatziki. (serves 4-6)

Tzatziki

2 cups sour cream or plain Greek yogurt

1 seedless cucumber, grated and squeezed dry

2 cloves garlic, grated with Microplane

2 tablespoons olive oil

kosher salt

freshly ground black pepper

2 tablespoons fresh mint, finely chopped

Combine all ingredients. 
Cover and chill for about an hour for flavors to blend.

Double Dog Dare You

i double dog dare you

to do something unexpectedly kind

for someone else

maybe someone you don't even know

just do it

don't hesitate

do it today

do it tomorrow

do it always

be kind

our world needs more love

a lot more love

Zucchini and Red Onion Flatbread

(Adapted from Bon Appetit)

1 11-ounce tube refrigerated pizza dough

3/4 cup garlic and herb cream cheese spread (premade or make your own)

3/4 cup finely grated Parmesan cheese

3 tablespoons chopped fresh parsley

1 small red onion, sliced thinly

1 small zucchini, sliced thinly

Preheat oven to 400 degrees.
Line a baking sheet with parchment; spray with baking spray.
Unroll dough onto parchment.
Spread HALF of the cream cheese spread over HALF of the dough, leaving a half-inch border.
Sprinkle with HALF of the Parmesan and 2 tablespoons of the parsley.
Using the parchment as an aid, fold the plain half of the dough over the side spread with cheeses.
Spread remaining cream cheese on the top.
Arrange one row of zucchini down one long side of the dough.
Arrange one row of red onion slices beside the zucchini in the middle of the flatbread.
Arrange a final layer of zucchini on the other side of the onions.
Sprinkle with the remaining Parmesan and parsley; season with salt and pepper.
Bake about 24 minutes, until bread is puffed and golden brown on edges.
(Serves 4-6 as a meal or 12 or more as an appetizer.)

54 Degrees and Light Rain

A good blogger would be sharing something to inspire you for Memorial Day and the unofficial kick-off of summer.

I am not a good blogger.

My mind is stuck in 54 degrees and light rain. Those are my current weather conditions. Therefore, I am not craving homemade popsicles, salads for potlucks, or grilled hunks of meat. I want comfort food.

Gray days do this to me. My lawn is mowed; vibrant, blooming flowers are potted; the garden is planted; I have some colorful new Adirondack chairs for the patio; there is a brand new bag of charcoal for the grill. But, I just want to curl up on the sofa with a quilt and devour a plate of stick-to-your-ribs coziness.

Cod with Corn Gravy and Sour Cream and Chive Potatoes

(adapted from Everyday with Rachael Ray)

4 large potatoes, peeled and cut into large chunks

2 1/2 tablespoons olive oil

6 slices bacon, finely chopped

1 onion, finely chopped

2 ribs celery, finely chopped

3 sprigs thyme

3 ears fresh corn, cut from cob

1/4 red bell pepper, finely chopped

kosher salt

freshly ground black pepper

2 tablespoons flour

1 cup chicken broth

1 cup milk

1/2 cup sour cream

3 tablespoons fresh chives, snipped

4 cod filets (or any firm white fish)

In a large pot of salted water, bring the potatoes to a boil.
Cook until tender, 12-15 minutes.
Drain and return to dry pot.
Meanwhile, heat 1/2 tablespoon of olive oil in a medium skillet.
Add the bacon and cook until crisp.
Remove from pan and drain on paper toweling.
Add the onion, celery to the bacon drippings, and cook until tender.
Add the corn and bell pepper and season with salt and pepper.
Add the flour and cook, stirring constantly to coat the veggies, for about 2-3 minutes.
Add the chicken stock, milk, and thyme.
Stir to incorporate the floured vegetables.
Simmer until gravy is thickened and slightly reduced.
Stir in the bacon.
Mash the sour cream and chives into the potatoes.
Season with salt and pepper; keep warm.
In a large non-stick skillet, heat the remaining 2 tablespoons of olive oil.
Season the fish with salt and pepper and cook until golden, turning once.
Serve the cod topped with the corn gravy and potatoes on the side. (Serves 4)

Spring Has Sprung

After an incredibly mild winter with only a few snow storms, it seems that spring has sprung. The season isn't creeping up on us like a Slinky (remember those?) crawling down the stairs. Nope. No timid 50-degree spring days for us. This spring has sprung and has bounced right into the 70s and 80s.

The lilac bushes are leafing. Lawns and pastures are greening. My irises and tulips are poking up through the flower beds, and the herb bed is showing promises of the chives. I am anxious for the asparagus. Those tender shoots haven't peeked out into the warm, spring sun yet, but I know they will be up soon. I.Can't.Wait.

Goat Cheese and Herb Grits

(adapted from Cooking Light)

2 cup water

1/2 cup quick-cooking grits

1/2 teaspoon salt

1/4 cup goat cheese, crumbled

2 teaspoons parsley, finely chopped

1 teaspoon basil, finely chopped

freshly ground black pepper

Bring water to a boil in a medium saucepan.
Gradually add grits and salt, stirring constantly with a whisk.
Reduce heat and simmer 3-5 minutes until thickened, stirring occasionally.
Remove from heat and stir in cheese and herbs. 
Serve topped with a poached egg and with steamed or roasted asparagus on the side. (Serves 4-6)

A Fungus Among Us

An area restaurant sautes bite-sized bits of steak with garlic, arranges them in the wells of an escargot plate, then tops with Fontina cheese and broils until ooey-gooey and melty. They serve this up with hunks of garlic bread as an appetizer. D.E.L.I.S.H. I can (and have) totally made a total pig of myself with this flavorful, cheesy dish.

When I saw a Martha Stewart recipe that topped mushrooms with this earthy Italian cheese, I knew it was for me. I wasn't mistaken.

Initially, I considered adding garlic to the mushrooms, but decided to stick with the simplicity of the original recipe. Seriously, what is easier than slicing mushrooms, topping with cheese, and broiling? Sprigs of thyme add just a hint of lemony brightness to the earthy mushrooms and nutty cheese. Simple.Perfection.

Just looking at the photos again, I want to reach into my computer monitor, grab one of those slices of baguette and dig into those inviting ramekins of warm, savory goodness. Mmmm.

Mushrooms with Fontina

(adapted from Martha Stewart)

2-3 cups cremini and shitake mushrooms, thinly sliced (I do recommend the mix of mushrooms, as the shitake have a richer flavor.)

olive oil

kosher salt

fresh ground black pepper

fresh thyme sprigs

1 cup shredded Fontina cheese

Heat oven to 450F.
Arrange mushrooms in a single layer in a shallow baking dish (or in multiple ramekins for individual servings).
Drizzle with oil, and season with salt and pepper.
Bake for 4-5 minute, until mushrooms are starting to soften.
Remove from oven and add cheese.
Strip a few leaves from the thyme and scatter over cheese; add a few whole sprigs on top.
Return to oven about 3-4 more minutes until cheese is melty and bubbly.
Serve warm with baguette for dipping. (Serves 4) 

Soup and (fill in the blank)

The local school almost always serves cinnamon rolls with their chicken noodle soup. I pack my lunch when I hit the classrooms as a substitute, but that pairing still has worked its way into my mind. When I make chicken noodle soup at home, I want cinnamon rolls for dessert.

I also like to enjoy cornbread with my chili, quesadillas with chicken tortilla soup, and of course, grilled cheese with tomato soup. Vegetable beef soup begs for pie for dessert. Thick and creamy soups like Fresh Pea Soup or a pureed squash or pumpkin soup scream for the crisp crunch of a salad at their side.

When I plan a menu of soups for the shearing crew at the farm, I usually fall back on the old stand-bys of chili and Potato, Bacon, and Green Bean Chowder. Corn muffins and/or garlic bread of course make their way to the table, and I also put together a veggie tray with Dill Dip to round out the meal.

I have made a variety of dips throughout my culinary experiences, but always come back to the clean simplicity of Dill Dip.  Those packaged ranch dips don't seem to agree with me. (Can you say, "BUURP?") This dip is really delightful with fresh dill from the garden, but a good quality dried version works during the winter months. (However, beware...if you are paying 99 cents for a seasoning, it is probably mostly dust and will taste that way...not that all herbs and spices need to be expensive.) Grating the garlic and onion with a microplane allows the flavors to easily blend through the creaminess. This dip tastes fresh and not heavy and is a perfect pairing for vegetables, with or without soup on the side.

Dill Dip

(adapted from Food.com)

16 ounces sour cream

1 cup mayonnaise

1/2 cup onion , grated with a microplane

1-2 cloves garlic, grated with a microplane

3 tablespoons dill (fresh is best, but a good quality dried works)

3 tablespoons parsley (FRESH, or don't bother. Dried parsley is just color, not flavor.)

1 tablespoon seasoning salt

1 teaspoon pepper

Combine all ingredients together.
Chill for 3 hours (or more) to meld.
Serve with fresh vegetables of your choice.

"Blogging is Just Graffiti with Punctuation"

This is seriously one of my favorite lines from the movie Contagion. When I heard it, I laughed out loud. 

"Blogging is just graffiti with punctuation."

Some bloggers truly are journalists, but for the most part, I believe that the blogging world is very full of those of us that are just scribbling across the internet. As with the painted graffiti on the sides of abandoned buildings...some blogs are intelligent and make us think...some are bold and hard hitting...some lean in an artistic direction but don't quite make it...and some are absolute pure works of beauty...but A LOT of blogs are just scribbles. I know that mine is. Graffiti with punctuation. Pure and simple.

So...what has held me up from posting some of my graffiti on a regular basis? !!#?$#! That's what. Anything and everything has gotten in the way of me scribbling a few words and sharing a recipe. But not tonight. Tonight, I am going to consider this to be my scribbling and throw up an easy recipe for Pasta with Roasted Cauliflower, Sage, and Browned Butter. It is an adaptation of something I had seen in Everyday with Rachael Ray, and a super simple supper with exceptional flavor. The sage and browned butter punctuate the rich essence of the roasted cauliflower. Art or scribbles? I will leave that for you to decide, as I enjoy this bit of graffiti On My Plate.

Pasta with Roasted Cauliflower, Sage, and Browned Butter

(adapted from Everyday with Rachael Ray)

1 head cauliflower, cut into 1-inch pieces

3 tablespoons olive oil

kosher salt

freshly cracked black pepper

4 tablespoons butter

1/2 cup loosely packed fresh sage leaves, coarsely chopped

1 pound pasta

1/3 pound sliced deli ham, cut into ribbons

Preheat the oven to 400 degrees.
Spread the cauliflower on a baking sheet, drizzle with oil, season with salt and pepper, and toss to coat.
Bake until browned, about 20 minutes.
Meanwhile, in a small, heavy saucepan, melt the butter over medium-high heat.
Cook, without stirring, until the butter is golden-brown, about 6 minutes.
Stir in the sage and remove from the heat.
In a large pot of boiling, salted water, cook the pasta according to package directions.
Reserve 1/2 cup of the cooking water, drain and return the pasta to the pot.
Stir in the ham, cauliflower, and reserved pasta cooking water.
Stir in the sage butter and season with salt and pepper. (Serves 4)

Toe-may-toe, Toe-mah-toe

"You like potato and I like potahto, 
You like tomato and I like tomahto
Potato, potahto, Tomato, tomahto, 
Let's call the whole thing off"

--Lyrics by George Gershwin and Ira Gershwin for the 1937 film Shall We Dance

I am an impatient gardener. Forget starting my tomatoes from seed. I can't stand the suspense of waiting for them to sprout. My seedlings come from the greenhouse. After those seedlings are planted, there is this a.g.o.n.i.z.i.n.g.l.y long period of time when it seems the plants Don't.Do.Anything. Then, they start to grow and grow and grow and grow, but the fruit is meager. When finally the fruit sets on, I want it to ripen NOW. But, it doesn't. And, this impatient gardener is forced to wait and wait and wait. Until FINALLY, I get to savor a beautifully ripe, juicy, luscious tomato from MY garden. Bliss. 

Somewhere during that whole ordeal of waiting for that perfect, first, ripe tomato, I am usually tempted to call the whole thing off. A late frost, a hard and brutal rain, a hail storm, some disgusting bugs, just the maddeningly slow growing process...they all make me want to just rip out the garden and say it isn't worth the hassle. But, those thoughts only last for a second. The true bliss of fresh-from-the-garden tomatoes IS worth the hassle of my impatient soul. Every succulent, red (and yellow and orange) bite.

Caprese Salad

(this isn't so much a recipe as just an idea; play with it; make it your own)
enjoy those hard-earned tomatoes

tomatoes - beef steak; heirloom; cherry; yellow pear; whatever
fresh mozzarella - regular; bocconcini; pearls; whatever
fresh basil
extra-virgin olive oil
kosher salt
fresh cracked black pepper
balsamic vinegar

Got everything? Now, the fun begins...

If you are using regular tomatoes, slice into 1/4-inch slices.

If you are using cherry tomatoes, leave whole or halve (your preference).

If you are using regular fresh mozzarella, slice into 1/4-inch slices.

If you are using pearls or bocconcini, simply drain.

Separate the basil leaves.

For regular tomatoes and regular fresh mozzarella, layer alternating slices of tomato and mozzarella on a platter. Tuck a basil leaf between each. Drizzle with extra-virgin olive oil and balsamic vinegar. Sprinkle with salt and fresh cracked pepper. Serve.

For smaller cherry tomatoes and pearls or bocconcini of mozzarella, toss in a bowl with torn basil leaves. Drizzle with extra-virgin olive oil and balsamic vinegar. Sprinkle with salt and fresh cracked pepper. Serve.

Lazy?

The other day, someone linked to this:
Is Food Photography in a Rut? 
(go ahead, click it. read it. I will still be here with the rest of what I have to say.)

I have previously written about how my photos are so often rejected by TasteSpotting, foodgawker, and recently, we can add Tasteologie to that list. Sure, I have had a few lucky shots accepted to their photo indexes, but my decline list is still much, much, much longer. As I read that blog post, I found myself nodding a lot in agreement. I scroll through those beautiful food photo sites and see lots and lots of gorgeous photos that are all, regardless of recipe or ingredient, pretty much the same. The photos that I snap of food that I really do eat, in my dark and cozy home, with my point-and-shoot camera can't compare. Still, I submit them...and hold my breath for notification...and kinda wrinkle my nose and cuss a little when I receive yet another rejection.

And, so...even though I have declared this my mantra several times in the past (I guess I never learn, huh?)...I asserted myself free from photo submission for a few posts. Call me lazy, but when it was gray and rainy or late in the evening or the presentation just wasn't that appealing, I snapped a pic anyway. I shared a few anyway. I was free from worrying if the photo was "good enough" (good enough? to be rejected? LOL) and just shared. I have countless "bad" photos filed away on my computer for FABULOUS recipes that I haven't shared. I changed that...a couple of times. I shared bad pics and good food because that is what I do. I am not a photographer held hostage by photo index sites. I am a home cook who shares food that I love with people that appreciate it. 

So, call me lazy as I share another bad photo and a great recipe. Lazy Lasagna is pure comfort food that feeds an army. The original recipe was published in the South Dakota Centennial Cookbook (1889-1989). I received this cookbook as a shower gift as a blushing bride and it was one of the first not-Hamburger Helper recipes that I tried as I taught myself to cook. It is good food that people love.

Lazy Lasagna

1 pound ground beef

1 cup onion, chopped

2-3 cloves garlic, minced

kosher salt

fresh ground black pepper

1 teaspoon sugar

16 ounces tomato sauce

1/2 teaspoon dried basil (more if using fresh)

1/4 teaspoon dried oregano 

8 ounce package dried egg noodles

6 green onions, sliced

1/2 cup sour cream

4 ounces cream cheese, cubed

1 cup shredded mozzarella cheese

Preheat oven to 350.
Brown hamburger, breaking into small pieces.
Add onion and garlic to the meat.
Season with salt and pepper.
When onion is translucent, add tomato sauce and herbs. (here, you could sub your favorite pasta sauce)
Cover and simmer 15-20 minutes.
In a separate pot, cook noodles according to package directions; drain.
Combine sliced green onions, sour cream and cubed cream cheese in a small bowl.
Mix meat mixture, noodles, and sour cream mixture.
Pour into a buttered 9x13 casserole dish.
Top with mozzarella cheese.
Bake at 350 for 1 hour. (Serves 8)

On The Lighter Side

The sun is shining! The sun is shining! The sun is shining!

There is beautiful, blue sky behind puffy, white clouds. 

The majority of the snow from earlier in the week is melted away. 

It is windy as heck, but it still feels like Spring.

I am happy. Very happy.

Until I think about my winter weight gain (or is it a year-round weight gain?) and how nothing that I own for Spring and Summer fits. That isn't happy. Not at all.

It is time to take advantage of this sun and have some fun moving outside. 

It is time to lighten up a little while still enjoying fabulous meals. 

Filling up with healthy, whole grains and vegetables, fruits, and lean protiens.

Taking advantage of fresh (fresh veggies...fresh fruits...fresh air) and making an effort toward good choices (the Cadbury Eggs are still not winning).

Bulgur and Edamame Salad

(adapted from Cooking Light)

2 cups cooked bulgur, prepared according to package directions

1 cup frozen shelled edamame (green soybeans)

1 pound cherry tomatoes, halved

1 cup flat-leaf parsley, chopped

4 tablespoons chives, snipped

4 tablespoons green onions, chopped

1/4 cup fresh lemon juice

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Prepare bulgur according to package directions. (My Hodgson Mill bulgur brought water to boil, added bulgur, and simmered.)
Cook edamame in boiling water 3 minutes or until crisp-tender; drain.
Whisk lemon juice, olive oil, salt and pepper together in a serving bowl.
Add the herbs to the dressing.
Add edamame, tomatoes, and bulgur to the dressing.
Toss well.
Let stand at room temperature 1 hour before serving.
(Salad keeps well for a week of easy lunches...just squeeze a little fresh lemon juice over each serving to brighten the flavors. Also, may consider only adding tomatoes to the daily serving, as they tend to get mushy when refrigerated.) (Serves 6)

Standoff

For almost a month, there has been a standoff going on in my home. This contest of wills and power is deadlocked. I have stood strong. I have prevailed. So far...the Cadberry Creme Eggs have not won.

I purchased 2 (TWO!) 4-packs (FOUR-PACKS!) of these chocolate-covered, creamy, little indulgences on March 20th. The packages remain intact. I haven't opened the cardboard box or peeled back the foil wrapping. I haven't broken through the melt-in-your-mouth milk chocolate to the rich, creamy fondant center. I haven't tasted decadence. Yet. The standoff remains.

To distract myself from those sinful little Easter orbs, I am making my version of an Ina Garten favorite, Baked Eggs with Herbs and Cheese. I think that eggs baked in cream and butter and topped with herbs and grated cheese are the sinfully delightful, savory version of Cadberry Eggs. Rich, creamy, wonderful. Perfect to distract me from those chocolate pleasures hidden in the back of the cupboard. For now...

Baked Eggs with Herbs and Cheese

(adapted from The Barefoot Contessa)

1/4 teaspoon minced fresh garlic

1/4 teaspoon minced fresh thyme leaves

1/4 teaspoon minced fresh rosemary leaves

1 tablespoon minced fresh parsley

1 tablespoon freshly grated Parmesan

4 extra-large eggs

2 tablespoons heavy cream

1 tablespoon unsalted butter

Kosher salt

freshly ground black pepper

Preheat oven to 425.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside.
Carefully crack 2 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet.
Add 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place in oven for about 3 minutes, until hot and bubbly.
Quickly, but carefully, pour 2 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
Return to the oven for approximately 8 minutes (check after 4 and adjust accordingly), until the whites of the eggs are almost cooked.
Adjust oven temperature to BROIL and continue cooking the eggs for 1-2 more minutes.
The eggs will continue to cook after you take them out of the oven.
Allow to set for 60 seconds and serve hot with toasted bread. (Serves 2)

How Do You Chop Water?

The other day, I received a text message from a friend. He asked if I had ever made Tabbouleh. I replied that while I love this fresh salad offering at Sanaa's 8th Street Gourmet, I had never made it myself. "Why not?" he asked. I really had no answer for him. I almost always have all of the simple ingredients on hand, and I own one of Sanaa's fabulous cookbooks (Secrets of Healthy Middle Eastern Cooking) that includes her recipe. Why not? Why not NOW?

My friend and I made a pact to recreate this flavorful, healthy salad and submit dueling blog posts. I assured him that even with limited cooking skills, he could do it. "It is just boiling water and chopping," I said. "How do you chop water?" he asked. Oh boy. I *hoped* this was a good idea.

As it turned out, it was a GREAT idea, Jonathan created an incredible salad that "fills my mouth with flavor and my stomach with complete satisfaction" and posted an awesome blog post about the process. I Think I Burnt The Salad even includes the video of Sanaa making the gluten-free version of Tabbouleh.

The Tabbouleh that I prepared is a variation of the traditional recipe that includes bulgur wheat. While not gluten-free, it is still packed with the gusto of the bright flavors of the parsley, onion, and tomato. I could hardly wait to drizzle it with a little olive oil and fresh lemon juice and gobble it down. My hearty, but healthful lunch of Tabbouleh, Roasted Garlic Hummus, and (purchased) flat bread was one of the best ideas ever On My Plate.

 Tabbouleh

(Adapted from Sanaa Abourezk) 

 1/2 cup Quick Booking Bulgur Wheat (I use Bob's Red Mill)

1 cup water

4 cups finely chopped ripe tomatoes

1 cup finely chopped onion

5 cups finely chopped parsley

1/2 cup fresh lemon juice (really, fresh is so much better than bottled stuff)

2 tablespoons olive oil

Bring water to a boil.
Add the bulgur wheat; stir.
Cover and simmer for 12-15 minutes, or until tender.
In a salad bowl, combine the cooked bulgur with the tomatoes, onion, and parsley.
(Can be prepared ahead to this point and dressed just prior to serving.)
Drizzle with the lemon juice and olive oil and toss to coat. (6 servings)

M'm! M'm! Good!

My fall has been blessed with a bountiful harvest of tomatoes. Last year, I had jalapeno peppers coming out my ears and ventured into the world of Candied Jalapenos. This year I am searching out canning and preserving recipes for tomatoes. I have canned salsa, spaghetti sauce, pizza sauce, plain sauce, and juice. Quarts, pints, and half-pint jars filled with liquids in various shades of red line my basement pantry shelves. And now, I am adding more with some M'm! M'm! Good! Tomato Soup.

Hubs isn't a fan of tomato soup, but I love a grilled cheese sandwich dipped into a steaming bowl of tomatoey goodness. Those commercials with the snowmen defrosting into little kids are spot on. Nothing warms you more completely from the inside out than a warm bowl of soup. It will be so nice this winter when I can toast up some bread and melty cheese On My Plate and fill my bowl with M'm! M'M! Good! Tomato Soup.

M'm! M'm! Good! Tomato Soup

10-12 pounds tomatoes, chopped (I just chopped enough to fill my 7 1/4 quart dutch oven...seeds, skins and all.)

2 yellow onions, chopped

1 head garlic, minced

1/2 cup fresh basil, chopped

1-2 tablespoons kosher salt

fresh cracked black pepper

2-4 tablespoons sugar (optional)

1/2 cup butter, softened

1/2 cup flour

plus 3 tablespoons fresh basil, chopped finely

Chop tomatoes and place in a large, heavy pot over medium heat.
Add the onions, garlic, and 1/2 cup of chopped fresh basil.
Season with salt and pepper.
Bring to a boil, then reduce heat and simmer for 1 1/2 to 2 hours, until tomatoes have cooked down and flesh has released from the skins.
Remove from heat.
Process tomatoes through a food mill/cone colander with pestle/sieve/or similar utensil to strain the seeds and skin.
Return pulpy juice to heavy pot and bring to a simmer.
Add sugar, if desired.
With mixer, cream together the room temperature butter and the flour.
With mixer running, slowly add a ladle of warm tomato juice to the flour mixture.
Repeat with 4 or 5 more ladles of soup until the flour mixture is warm and thoroughly combined with a good portion of the juice.
Add the warm flour mixture to the pot of simmering juice, stirring constantly to combine.
Add the 3 tablespoons finely chopped fresh basil.
Heat thoroughly.
Ladle into prepared jars (I use pints) and secure lids.
Process in hot water bath for 20-30 minutes. (Yield: 6-8 pints tomato soup concentrate)
TO PREPARE SOUP: Mix one part jarred soup mixture with equal part of milk and heat thoroughly.

Why Just Blogging Is Enough

I hear it all the time from the real bloggers: "This is not a hobby, it is a business."

I hear it all the time from well-meaning readers and friends: "You should have a restaurant/cafe/catering business/cooking show or classes."

Thank you. It is very flattering that you all think that I am capable of making this fun little venture into something more. It is awesome that you look to my future and see big dreams for me. You are wonderful. It is great to have such total support.

But, the reality is that this IS my hobby. This is an effective release for me. I like cooking. I like sharing it. End of story.

I am happy letting this all be fun and games. I am happy with good food On My Plate and still some of my menus being flops. I am happy with typing silly, little stories and sharing recipes. Maybe someday, I might want to expand my horizons. Maybe someday, just blogging for fun might not be enough for me. When that day comes, I will take the next step. But, for now, I just want to cook and eat and share and enjoy. 

I love your support. I love your comments and praise. Who wouldn't? But my ego gets kept in check within the reality of my kitchen. I am a real cook (not a chef or in any way a professional) that screws things up and honestly can't follow a recipe to save myself. I am an amateur with a cheap camera that often takes fuzzy photos in bad lighting. I get too wordy in most of my posts and discover embarrassing typos nearly every time AFTER I publish. But, I like to share what is On My Plate. I love to hear that you enjoy the posts, made the food for your family and friends, and even appreciate knowing when things don't quite work out.

Pasta with Zucchini, Bacon, and Goat Cheese fits that theme of ego check. I have made this meal no less than 4 times since recently pulling the recipe from an old Bon Appetit magazine. We heart veggie and pasta dishes, and this is a variation of something that we have prepared for years. Using ingredients that I usually have on hand (goat cheese being the only specific item that I would have to add to the shopping list), it fit very well into our menu rotation. I haven't yet shared it because I can't seem to get a good pic. The first time I made it, Hubs didn't get home from the farm until after 10pm...no light for a photo then. The second time, I seriously overcooked the zucchini and while the dish was still tasty, it was U.G.L.Y. Both the third and fourth times this dish graced our table, I should have checked the forecast because cloudy weather prevented good photos. 

I snapped a pic anyway. I am sharing it anyway. If I was blogging for a sponsor, that wouldn't work. If I was serving the dish to the public, the less than perfect presentation wouldn't work. The pasta is still delicious. We still ate it and will eat it again. We love good food and Pasta with Zucchini, Bacon, and Goat Cheese is the kind of good food that makes just blogging more than enough On My Plate.

Pasta with Zucchini, Bacon, and Goat Cheese

12 slices bacon, cut into 1-inch pieces

2 cups chopped red onion

1 1/2 cups dry white wine

3 cups pasta (use your favorite shape, rotini works well)

3 small zucchini, cut into 1/2-inch half-moons

1 1/2 cups chopped tomato (seeded)

1/3 cup chopped fresh oregano

1 cup soft, fresh goat cheese (crumbled)

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. 

Using slotted spoon, transfer to paper towels to drain. 

Pour off all but 4 tablespoons drippings from skillet.

Add onion and saute until soft, about 3 minutes. 

Add zucchini and toss with onion and coat with bacon dripping, saute lightly. (It should be tender, but still crisp.)

Add wine; boil until reduced by 1/3, about 3 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone. 

Drain.

Add pasta, bacon, tomatoes, and oregano to zucchini and onion in skillet. 

Toss over medium-high heat until sauce coats pasta, about 3 minutes. 

Add cheese and toss until beginning to melt, about 2 minutes. 

Season to taste with salt and pepper and serve. (Serves 6)

Party on the Patio

There is no more perfect meal than one shared on the patio in the summer. I heart our patio. The hand-built table, the pots and pots of flowers and greenery, the Adirondack chairs for relaxing; it all is incredibly soothing, yet exhilarating for me. Who wants to be shut up in the house when the sun is shining?

Father's Day was the perfect opportunity for a party on the patio. My father-in-law and his sister were our guests as we grilled New York strip steaks and served them up with a fresh, tossed garden salad, my Cheesy Creamed Spinach, and the Pioneer Woman's Crash Hot Potatoes. I know that I just linked to her detailed and wonderfully written, step-by-step directions, but what the heck, I will post them here, too. I actually always call them Smashed Hot Potatoes (not sure why...except they are smashed) and will add them to my index under that name just so that it is easier for my rattled brain to find the recipe when I want to confirm the roasting time. Really, once you give them a whirl that is all you need the recipe for, to confirm the roasting time (if you are as forgetful as I am). Smashed Hot Potatoes are so easy that I never have to tear myself away from the patio and the glorious outdoors for long to have them to land On My Plate.

Smashed Hot Potatoes

12 whole new potatoes

3 tablespoons olive oil

Kosher salt

fresh ground black pepper

finely chopped rosemary

Place potatoes in a large pot and cover with water.
Generously add salt.
Boil until fork-tender.
Drizzle olive oil on a sheet pan.
Arrange cooked potatoes on the cookie sheet with plenty of room between each potato.
With a potato masher, press down on each potato until it mashes, but is still held together by the skin.
Sprinkle potatoes with salt, pepper, and rosemary.
Bake at 450 degrees for 20-25 minutes, until golden brown. (Serves 4-6)

P.S. I am trying out an option for having printable recipes from the blog. Just click on the name of the recipe, and it will take you to a page for easy printing. Please let me know what you think, and if the option works for you. Thanks! :-)

Fridge Friday, Episode 7

It is Friday, and guess what? Some of you have been brave enough to play along with me. You have shared photos of your fridges, and I LOVE IT!

I was totally shocked and honored when Jeanne at Jeanne Eats World posted her own Fridge Friday. How awesome is that? And, how great do steak quesadillas sound...on a brick patio...with s'mores made from homemade marshmallows and graham crackers for dessert? I don't know about you, but I think that I want to take up residence in Jeanne's fridge.

So...do you feel like a voyeur now? Peeking into everyone's fridge with curious hunger? Let me continue to feed your inquisitiveness. Here's a look at my Fridge Friday.

This might be the first week since the start of Fridge Friday that I actually had a meal plan in mind before I opened the fridge to get the photo. Notice that Ziplock bag of meaty goodness on the bottom shelf? Those are ribeye steaks. We are going to grill tonight. I can smell the smoldering charcoal already. I.Can't.Wait. But, my meal doesn't stop with the perfectly grilled rare steaks, seared on one side and flipped to the other over the red, hot coals. See those mushrooms on the second shelf? They are going to accompany those awesome hunks of beef.

Most of my holiday appetizer parties include a pan of Sauteed Herbed Mushrooms. The guests inhale these buttery, seasoned morsels. (Do I say that about every recipe I share? Really? I am sorry, but THEY DO. I guess that is why I know it is a recipe worth sharing.) Tonight, these mushrooms won't be an appetizer, but a side dish. They are so easy to prepare. If you can melt butter, you can make these. Seriously, it is more work to clean the mushrooms than it is to prepare Sauteed Herbed Mushrooms. But, don't let their simplicity fool you. They are delicious. Truly. Paired with a flawlessly grilled steak, they are heaven. I am going to toss up a spinach salad, grill some steaks, and whip up some Sauteed Herbed Mushrooms On My Plate this Fridge Friday. 

Sauteed Herbed Mushrooms

2 lb fresh mushrooms

(I use a mix of cremini and button, but whatever you have is OK.)

8 tablespoons butter

1 envelope (0.7 ounces) Good Seasons Italian salad dressing mix

1/4 cup chopped flat leaf parsley

Clean the mushrooms by wiping with a damp cloth (never put mushrooms under running water...they are sponges).
Halve or quarter any larger mushrooms. Leave smaller ones whole.
Saute cleaned mushrooms in melted butter for 5 minutes.
Sprinkle with the envelope of dressing mix. 
Stir to coat all mushrooms.
Simmer covered for about 5-10 minutes (do not boil). Stir occasionally. 
Add the parsley.
Serve with toothpicks as an appetizer or as a side dish with your favorite meal.

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)

Scalloped

Recently, frosty water droplets of freezing fog scalloped everything on the prairie. Our world became a winter wonderland of beautiful white as the broad strokes of a frosty paintbrush covered everything. Crystallized trees shimmered, traffic signs grew fingers of frost, and even our breath turned crispy in the frigid air. While the heavy frost brought with it power outages and slippery roads, it was still impossible not to stop and admire the gorgeous beauty in its pure simplicity.

Likewise, I find it hard to ignore the beauty of the pure simplicity of Seared Scallops with Roasted Tomatoes. I spotted the recipe in the April 2009 issue of Cooking Light magazine and have no regret for putting it On My Plate several times since. It is no secret that I have a thing for the ease of roasting vegetables, and love tossing bright cherry tomatoes into a hot oven until they burst with rich sweetness. Searing scallops is as simple as watching the clock, and leaves the flavor of the seafood unadulterated and pure. Serving it up with slivers of basil on a bed of fresh fettuccine makes a beautiful meal. Pure simplicity is at its best in a white winter wonderland and with Seared Scallops with Roasted Tomatoes On My Plate.

Seared Scallops with Roasted Tomatoes

3 cups cherry tomatoes
3 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 1/2 pounds sea scallops
2 tablespoons thinly sliced fresh basil

Preheat broiler.
Toss tomatoes with 2 tablespoons olive oil and season with salt and pepper.
Broil 10 minutes, or until tomatoes begin to brown, stirring occasionally.
While tomatoes cook, heat remaining olive oil in a large cast-iron skillet over medium-high heat.
Pat scallops dry; sprinkle both sides of scallops with remaining salt and pepper.
Add scallops to skillet; cook 2 minutes on each side or until desired degree of doneness.
(DO NOT OVERCOOK.)
Serve scallops with tomatoes on a bed of fresh fettuccine; sprinkle with basil. (Serves 4)

How Does Your Garden Grow?

Truly. Tell me. How in the heck does one raise cilantro? I can't seem to get it right, but then my gardening skills are pretty limited by this lazy streak that I just can't seem to shake. If it involves more than plant it; water it; nourish it now and then with some Miracle Grow; weed a little, but not a lot because I mulch; and maybe...just maybe, if I am in the right mood...trim it now and then, it just doesn't happen. My garden needs to be hearty. My attention span is just too short for fussy plantings.

I am wondering if cilantro is one of those fussy plantings. I have tried starting from seed; I have tried purchasing starter plants; this year, I even allowed a large crop of volunteer plants (from seeds dropped last year) to take over a corner of the garden. Still, I only have foliage that is recognizable as sprigs of cilantro for a very short time. In the blink of an eye, the plants shoot up, the leaves become thinner, flowers appear, seeds develop, and I have no real cilantro to harvest.

I am befuddled. Does cilantro normally grow that quickly? Does it have to be constantly replanted in order to harvest perfect little shoots of leaves? Am I doomed to planning my fresh salsas, herb salads, and even the basting marinade for some great pork chops around the never-there-when-you-want-it availability of cilantro in the grocery store? I am clueless.

If you aren't as clueless as me, and know the secret to growing cilantro (or if you have access to a grocery that always stocks this herb), there should be no major planning involved in making some moist and perfectly seasoned pork chops with a cilantro-lime marinade for basting. All prep for the chops can be done while waiting for the grill to heat. The cut of the chop is up to you. I have used bone-in or boneless depending on what I had on hand, and this time, I divided some butterflied chops (that I had originally planned to stuff & bake on one of our rainy days). It is a simple recipe that pairs really well with baked sweet potatoes and a salad for a no stress meal any night of the week.


I maybe be clueless about growing cilantro, but I have no doubts about using it for Cilantro and Lime Pork Chops to land On My Plate.

Cilantro and Lime Pork Chops

4 boneless pork loin chops, 1-inch thick
1 1/4 teaspoons garlic pepper seasoning
3/4 teaspoon onion salt
2 tablespoons olive oil
2 tablespoons cilantro, chopped
1 1/2 teaspoons lime zest
2 teaspoons fresh lime juice

Heat grill (I prefer charcoal.) to medium direct heat.
Sprinkle chops with garlic pepper seasoning and onion salt; rub to coat.Set aside.
Whisk remaining ingredients in a small bowl.
Place chops on grill.
Baste with oil and cilantro mixture.
Turn chops over and grill 3-5 minutes per side or until internal temperature is 160F.
Baste again and turn once. (Serves 4)