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Heirloom Tomato Pie with Fresh Basil and Fontina

Posted by Unknown Monday, August 4, 2014 0 comments

I can eat a tomato like an apple. Juices running down my wrist, and a smile on my face. Some might think this is weird, but when you live right next to Hanover County, Virginia, tomatoes are like a way of life. There's a joke in my family that goes something like "There are three cops in Hanover for every tomato." It's pretty much true, but as long as the County keeps that sandy coastal-plain soil, which produces the concentrated flavor in Hanovers, I don't mind a couple of cops.

Anyway, like I was sayin', tomatoes are the fruit of the summer. You can barbecue them, boil them, broil them, bake them, saute them. Dey's uh, tomato-kabobs, tomato creole, tomato gumbo. Pan fried, deep fried, stir fried. There's pineapple tomatoes, lemon tomatoes, coconut tomatoes, pepper tomatoes, tomato soup, tomato stew, tomato salad, tomatoes and potatoes, tomato burger, tomato sandwich. That...that's about it.

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Well as ~~Bubba~~ I was saying, tomatoes are versatile. And when you've had a long day it helps to have something easy to prep and that doesn't take a long time to cook. Plus, you're getting your "veggies" in spades.

Heirloom Tomato Pie with Fresh Basil and Fontina

6 heirloom tomatoes of varying colors if available
2 packages thawed puff pastry (try Dorset Pastry brand)
3-4 cups grated fontina cheese
1 white onion, chopped
fresh basil
disposable pie pans
olive oil to grease pie pans
salt and pepper

Note: Please buy all organic ingredients, if possible.

Instructions:

Preheat oven to 350°. Slice heirloom tomatoes 1/4" in thickness and lie flat on a stack of paper towels for about 10-15 minutes. We want the tomatoes to dry a bit so that you don't have a soggy dough. Coat pie pans with a thin layer of olive oil. Lie one sheet of puff pastry in each pan and cut so that pastry fits in a circle around the edge. Take excess pastry and use to mold into cracks/crevices. Season top side of tomatoes with salt and pepper, and place one layer of tomatoes seasoned side down on top of the dough. Salt and pepper the other side. Sprinkle some of the chopped onion and roughly torn fresh basil. Cover with a moderate layer of grated fontina. Repeat with a second layer of tomatoes, cheese, onions, and basil until the pie reaches the top of the pan, but doesn't overflow. Bake at 350° for 30-45 minutes or until dough is cooked all the way through and cheese has browned on top. Makes three pies.

Buon appetito!

Spicy and Smoky Crockpot Chili Topped with Fresh Veggies and Aged English Cheddar

Posted by Unknown Monday, September 16, 2013 0 comments

Fall, football, tailgates, rainy days inside, comfort food, pot luck dinners with friends. Chili is perfect for any said occasions. But instead of buying a couple quarts from the grocery store (or even worse...Wendy's), you can throw a few ingredients in a pot, leave it overnight, and you've got instant happiness by the ladleful...

Start by turning your crockpot to the highest heat (mine equates high heat to less cooking time, so I put it on 4 hours), and pouring in one 28oz. can of tomato puree, one 6oz. can of tomato paste, and 3/4 28oz. can petite diced tomatoes. Next, you will need 2 cans of dark red kidney beans, 2 cans of cannellini beans, 1 can of black beans, and 1 can of white and yellow corn. (I prefer using canned beans because it eliminates time and an extra step, but dried beans work perfectly. I recommend seasoning your soaking water with garlic powder and spices or using chicken stock to re-hydrate your beans.) Use a mesh strainer to thoroughly rinse your beans and corn under cold water; this gets rid of any added salt and starch from the water they're packed in. Plus, if you kept the canning liquid, you'd overflow your crockpot! Throw everyone into the pool.

Next you need to add your fresh vegetables to the pot: 2 seeded and diced jalapeños (keep the seeds if you like it really spicy), 2 large diced yellow onions, and 4 minced garlic cloves. Then add your meat: I used 1lb of angus ground beef (97/3 fat count), and 1lb of ground pork (80/20 fat count). The last thing is to add your flavorings. Mix 1/4 cup Dijon mustard, 20oz. of Heineken or another pale lager (why use water when you can use beer?), 1/4 cup mesquite liquid smoke, 1/4 cup honey, and 1/2 cup Worcestershire sauce. Add 2T of sea salt, 3T of black pepper, 2tsp of cinnamon, and 2T of paprika. Cover and cook for 4 hours or until you can't wait any longer!

Now you can prep your toppings. I like to use red onion, scallion, cilantro, a lime wedge, and a really sharp English cheddar. You need a cheese that will hold up to the strong flavors in the chili, and "mexican blend" from the store just won't cut it.

You can also make some crostini to dip into the chili. I'm not sure where this fad of cornbread and chili started, but I hate it. Who wants to dip crumbly cornbread in chili for it to break apart? Terrible in execution, but good in flavor. Preheat your oven to 375 degrees F. Brush olive oil on both sides of your favorite bread cut into small two-bite pieces, sprinkle salt and pepper, and bake about 10 minutes or until golden.

Sweet, smokey, hearty, crisp, spicy, smooth, and tangy. The cheese cuts through the complex flavors from the Worchestershire sauce and Dijon mustard, and the crunchy toppings provide the ideal texture differentiation in chili and fresh veggies. The crostini soaks up the sauce, and lime juice adds the perfect kiss of bright acidity right at the end. Buon appetito!

Croque Madame with Oven Roasted Balsamic Tomatoes

Posted by Unknown Thursday, September 12, 2013 0 comments

Please forgive my absence. I know it's been almost two weeks since my last post, but I've been very busy and haven't been cooking much. I am happy to say that I got a full time job, and I'll be working soon. So bring on the late-night posts, the photo editing until the wee hours of the morning, and most importantly: the money to buy a few fancy ingredients every now and then!

In other news, I'm weird. No really, I am. Ask my family or friends. Weird, that is, in the sense that I have a love-hate relationship with eggs. And it's mostly hate (on my end at least...I am not so presumptuous to assume insight into the mind of an egg). And I only say weird because I'm pretty sure that I'm part of the minority in disliking eggs. So, that's why this dish is so great: because it has eggs and I ATE IT. Croque (pronounced "croak") madame is a variation on a croque monsieur, which is basically a grilled cheese with ham. The croque madame adds béchamel and a fried egg (which makes it a madame and not a monsieur because the egg was said to resemble a lady's hat). There are many different forms which have come out of the original. I guess you could say that mine is a loose combination of the croque provençal with tomatoes, and the croque gagnet which uses andouille sausage. Plus, you know I can't follow the beaten path when it comes to cooking, so mine is a little different in ingredients as well as in execution. Instead of a sandwich, I'm doing a kind of egg-in-a-basket. Most Parisians would say that this couldn't be called a croque madame, but hey, there is always a time to follow the rules, and this just isn't it!

First start by prepping your tomatoes. To do so, preheat your oven to 400 degrees F, and line a baking sheet with parchment paper. Make sure your paper can withstand the heat (most have temperature maximums). Then slice three vine ripened tomatoes in half lengthwise. You're looking for big chunks here. Drizzle with a very small amount of extra virgin olive oil--like three drops per slice--and 1tsp of balsamic vinegar per slice. Salt and pepper to taste, sprinkle 1tsp of sugar total on top, and bake in the oven for 35 minutes. I also put a head of garlic in there to roast. Just wrap in aluminum foil and throw it on the baking sheet. While you're at it, you might as well, right? The tomatoes should be shriveled a bit and charred on the edges when done.

Next, brown 3oz. of sage sausage (my substitution for the traditional ham in a croque madame) and half of a medium yellow onion over medium-high heat. While that's browning, cut the edges off of three slices of sourdough sandwich bread. Then place them on your cutting board, and use a rolling pin to thin them out. This makes the bread denser, and will help make the slices crisp in the oven. Melt 3T of butter and brush onto both sides of the bread.

Next, line a 3-inch muffin tin with the sourdough (one slice per hole). In each "basket" add 1/3 of the sausage and onion mixture, one tomato half, and crack one whole egg.

Top with cheddar cheese and bake at 375 degrees for 20-35 minutes depending on how you like your yolk. Since I'm squirmish when it comes to eggs, I cooked mine all the way through.

Ok seriously? Look at that down there. I'm a fan of anything that does that.

Slice some scallions and sprinkle them on top. Et voila!

Crispy crunchy bread, savory earthy sage sausage, sweet and tangy balsamic tomatoes, and a pillow soft egg. Nestle with a blanket of cheddar and sharp scallions and you're in business. Plus, this is very easily made a vegetarian dish with the removal of the sausage. Next time you reach for a pop tart, remember you can make this instead.

~~Buon appetito!~~ Bon appétit!

Weeknight Indulgence: Gnocchi with Sweet Basil Marinara

Posted by Unknown Thursday, August 29, 2013 0 comments

If you haven't noticed lately, I've been eating a lot of vegetables. Like this, or these, or here, or these. As in basically only vegetables for the past week. That's because ~~they were going to go bad~~ I love them so much. Thus, I figured I'd treat myself with a few carbs and still throw in some fresh vegetables so I wasn't totally off the tracks. Pronounced: n-YAW-kee and traditionally made with semolina flour or potatoes. They're soft, dense pillows filled with comfort, and are definitely an indulgence.

Start by heating 2 quarts of water over high heat to boil and add 2T of salt. Then in a separate skillet, melt 2T of butter on high heat. Dice 1/2 large red onion and saute for about 6 minutes or until softened. Then dice 1 clove of elephant garlic. This is garlic the size of shallots, and the flavor is very mild. Almost negligible. (TayTip: anytime you're cooking for a picky garlic eater, use elephant garlic; the flavor is so small, they will barely be able to taste it, but it will still give it's slightly spicy, sharp bite) Then dice three large tomatoes and throw them into the pan. Cook for 15 minutes on high or until tomatoes have softened substantially. Finally, salt and pepper to taste, and add 2T of dried sweet basil. Of course fresh herbs are always best, but the flavor of dried herbs is much more concentrated, and is helpful when putting something together fast.

Once the water is boiling, add 1lb of packaged gnocchi and cook for 3-5 minutes, or until they rise to the surface. If I had time and patience, I'd make my own, but we're going for luxury here, so buy them pre-made. Once they float, they're done. Use a slotted spoon, or a spider to remove from the water, and toss right into the hot marinara.

Top with freshly grated parmigiano reggiano. Remember, this is an indulgence, so use the good kind. Aren't you worth it?

These gnocchi are little clouds of heavenly dough. They soak up the sauce like a sponge, and become completely infused with the sweet basil and tomato flavors. Dense and sticky, they're like little pasta truffles. The cheese is an ideal, salty topping, and melts instantly upon contact with this perfect comfort dish.

What are some of your favorite comforting dishes? Do you have a go-to indulgence? Leave your comments, questions, or recipe requests below. Buon appetito!

Roasted Spaghetti Squash with Crushed Tomato Marinara and Sweet Italian Sausage

Posted by Unknown Friday, August 23, 2013 0 comments

Let me just preface this post by saying that never-have-I-ever had a substitute for spaghetti that was this good. And I was raised on pasta. As in, we had it more than one night a week growing up. Pasta definitely fills you up and tastes delicious, but the problem with eating a main course that is mostly carbs is that you feel hungry a LOT sooner after eating. That's why balancing fiber and protein in your meal is imperative. This low-carb dinner does the trick!

Roll up your sleeves, and start by prepping your squash. Just a warning: this is hard. If you've ever tried to carve a pumpkin, or cut a butternut squash, you know how tricky gourds can be. Just take your time and be careful; it's easy for your knife to get away from you when slicing through the flesh of the squash. Cut your spaghetti squash in half lengthwise until you have two pieces. Take a spoon, and scrape out the seeds, but don't throw them away; you can season and roast them for a perfect snack or in salads! Recipe for that to come later. You can see the delicate strands that make up the flesh of the squash. Season with olive oil, salt, and pepper, place them flesh side down on an oiled cookie sheet, and set in a 400 degree F oven for 30-35 minutes.

While your squash is roasting, it's time to make the base for your crushed marinara. The texture of this sauce is incredibly substantial, and when you don't have the real pasta, you'll want something with a little bite to it. Melt 1T butter in a non-stick saute pan over med-high heat. Dice 1 large white onion, and 4 medium cloves of garlic and add to the pan. Cook until onions are somewhat caramelized and translucent. Then chop 7 large, vine-ripened tomatoes and throw in the pan with the onions. Add 1tsp salt, 1tsp ground black pepper, 1/2tsp crushed red pepper flakes, and 2tsp dried Italian herbs (these usually have oregano, basil, thyme, etc.). Cover and reduce heat to medium; cook for 20 minutes, using the back of a wooden spoon, periodically, to break down tomatoes.

In a separate pan (I use a cast iron skillet), brown 5 large, sweet Italian sausages over high heat. (TayTip: to cook perfect sausages, always have a full measuring cup of water next to the pan. Pour about 1/2 cup in with the sausage. This allows them to cook more evenly without burning the outsides. When the water evaporates, add more. Continue this for approximately 15 minutes, then let the last batch of water evaporate and brown up the outside edges of the sausage.) Transfer the entire contents of the marinara sauce in with the sausage, and reduce heat to low. Cover, and simmer for an additional 20 minutes. The sausage will finish cooking in the sauce, but depending on your pans and stove, you'll want to make a small incision in the middle of one to make sure they're fully cooked (no longer pink).

When your squash is done, remove from the oven, and let it cool for 10-15 minutes. Once cool, take a large serving spoon, and scoop the strands from the skin. Transfer to a large bowl and drizzle with 1T olive oil. Salt and pepper to taste. See the strands! Just like real spaghetti!

When the sauce has finished cooking, I like to scoop some of the squash strands back into the skins to serve. They're just like bread bowls from Panera, and make for a great presentation. Top with as much grated parmigiano reggiano as your little heart desires.

This is a great meal to show off your ingenuity in the kitchen. You'll be amazed at how great a substitute it is for actual pasta. The squash is not overcooked (nobody likes mushy baby food), and gives a little resistance when biting down. It really doesn't have much of its own flavor. You get a little bit of a pumpkin/butternut squash flavor, but for the most part, it takes on the taste of the marinara, which by the way is perfectly savory. Sometimes when I make marinara, I'll add a little bit of honey to offset the acidity, but given the natural sweetness of the squash (and the sausage), I decided not to. The tomatoes are crushed and smushed and wonderfully hearty with a nice kick from the crushed red pepper. And lastly, the sweet Italian sausage. If you've had it, you know what I'm talking about. If you haven't, go buy some. These are from this wonderful shop in Arlington, VA, that my grandma used buy from when she lived there. She used to serve these for Christmas dinner with spaghetti and meatballs or her famous lasagna. The gentle fennel seed flavor is really the mark of a good sweet sausage, and it comes through with stunning clarity against the other flavors. This is such a great meal. I felt fully satisfied, wasn't hungry later, and heck, anytime you can use a vegetable in place of a grain, I'm definitely in.

Questions, comments, concerns below. Buon appetito!

Cheddar Stuffed Lettuce Burgers with Spicy Mayo

Posted by Unknown Saturday, August 17, 2013 0 comments

The first thing I'm going to say is that you will NOT miss the bun. Honestly. Seriously. Literally. You won't. How do I know this? Because I didn't miss it. And this is coming from a person who would much rather have a piece of crusty bread over a cookie. As in, I like bread. A lot. But in the vein of healthy eating, I decided to lighten up my dinner some by getting rid of it. And I wasn't going to be the girl who ate her burger with a knife and fork, so the lettuce as bread was perfect. I know this isn't exactly a novel idea, but it works for me. And it's a great way to cut out extra carbs, especially in your kids diets! And the best part? I made it in 10 minutes...

The only pre-planning is to take your meat out of the fridge for about 10 minutes before you touch it. This is because you never want to shock cold meat in a screaming hot pan. Start by heating up a pan on med-high heat. Then, form your beef (Since I was nixing the bread, I used beef with a little higher fat count than I typically do: 80/20) into two, flat, 3 oz patties about 3/4 inch thick. Like dough, meat becomes tougher the more you work with it, so no kneading here; just be gentle. In one patty, create a small well in the middle, and add 1 oz of shredded cheddar cheese (use more or less depending on how cheesy you're feelin'). Then lay the other patty on top and seal the edges as securely as you can with your fingers. Place it in the pan and don't touch it for three minutes! If you move it around in the pan, you'll lose the crust on the surface of the burger. While it's cooking, assemble your plate with whatever toppings you like. I was going for simple here, so I mixed 1/4 tsp of paprika with 1T of mayonnaise and spread that on one piece of romaine lettuce, sliced a tomato and onion and placed them on the other piece of lettuce.

After three minutes, flip your burger and cook for another 3 minutes for medium rare, 4 for medium, and 5-6 for well done. I did mine medium rare. (TayTip: NEVER press down on your burger with your spatula because it releases the natural juices from the meat. Natural means flavor!) Set it on top of your lettuce and dig in!

This is an ideal way to still be satisfied while eating low-carb. You can also use ground turkey or bison which are even leaner meats, but like I said, you have to indulge somewhere, right? I use extra sharp cheddar because it doesn't get lost in the mix of juicy meat, crunchy onions, or bursting tomatoes. The spicy mayo is a nice kick and the lettuce is deliciously crisp. Kid friendly, and Taylor approved. I'm not ashamed to say I licked my fingers...and part of the plate. Buon appetito!

Smoky Crab and Tomato Bisque with Sage Goat Cheese

Posted by Unknown Sunday, August 11, 2013 0 comments

With the rain yesterday, I really wanted a bowl of something warm to cozy up to. I know what you're thinking. Soup when it's 85 degrees out? But just hear me out: all the ingredients are in season now, so you won't get them this fresh any other time of year, and it's so easy, you'll wish you could make it all year round. Crab is obviously great in the summer and the tomatoes my aunt gave me were just perfect. The term bisque refers to a type of soup originating in classical French cuisine. It is a creamy seafood soup that usually has a smooth consistency and is made from seafood stock. It is also sometimes incorrectly used to refer to creamy soups made from pureed, cooked vegetables like butternut squash. I cut a few corners in mine that I'll explain later because 1. sometimes you're just not in the mood to make everything perfect, and 2. sometimes you just don't have time. I will say this though, there is always a time and place to really put a lot of effort into your meals, and I try to do that as often as possible, but sometimes you just can't for whatever reason. Besides, you're a hard-working cook; you deserve delicious food as soon as you can make it! Alright enough, onto the food...

I started by opening a bottle of pinot noir ~~to drink~~ to let it breathe. This is one of the lightest red wines, and for this recipe, we're going for as light as possible with the ingredients since it's a cream-based bisque. Then I heated 2tsp of olive oil in my large cast iron skillet. Ok, side note: if I had to choose a favorite kitchen tool, it would probably be a three-way tie between my microplane, my large chef's knife, and my cast iron skillet. Seriously, there is just something magical about the flavor a seasoned skillet imparts. And since it is one solid piece of iron, it evenly distributes the heat over the surface of the pan more so than any cooking pan I've used.

Once your oil is nice and hot, add one medium diced white onion and a large pinch of salt, and walk away from the pan. You want the onions to slightly caramelize and if you move them around constantly, they won't have a chance to keep contact with the pan in order to do so. (TayTip: only salt your onions when you want to caramelize them. Salting them releases their water content and allows the natural sugars to caramelize.) They will start to brown and burn in some places, but that's ok because you will deglaze the skillet with 2 cups of the pinot noir. Then add 5 large diced red tomatoes. Don't worry about dicing them too small because they cook down. Make sure to put all the juice and seeds in the pan too. You want as much moisture as possible, and tomatoes are a very juicy fruit. Then add 2tsp of smoked Hungarian paprika. This is an incredible spice, and I recommend using it in place of your typical paprika. If you've ever had a burger from a charcoal grill as opposed to one cooked on a stove, you know what a difference the smoked flavor can give. Cook uncovered over medium-high heat for 10-15 minutes until it reduces by 1/3. Use the back of a wooden spoon to occasionally smush the tomatoes as they cook down.

Now take this base for your bisque, transfer to a blender or food processor, and pulse a few times until the large chunks of tomato and onion are smooth. If I was making a traditional bisque, I would take a mesh strainer and strain out the seeds and any pieces of tomato not pureed, but this is where I cut a corner. Transfer your pureed sauce back into the pan and put the heat on low. Next, add 1tsp of crushed red pepper flakes. It's important to add them after the pureeing process so that they have time to slowly release their spice. Then add 1cup of cooked crab meat. Lump, claw, it doesn't really matter, use whatever type of meat you like. This is an easy meal, remember? And last but not least, add 1cup of heavy cream. Here's where the decadence comes into play. Now let it sit because if you're making this to eat immediately like I was, this is the only time the flavors will have to meld together before you get the first meal out of the bisque.

If you noticed, I really haven't added much seasoning to the bisque other than salt, paprika, and crushed red pepper. I didn't even use garlic, people, so that should've been a red flag! This is because I don't want anything to overpower the gentle, sweet flavor of the crab meat. It's very easy to obstruct that flavor with loads of garlic and a lot of herbs, so I decided to stick to a single vein and only add one herb at the end. This is where the sage goat cheese happens. This is very similar to a compound butter, and is just as easy to make. First take your goat cheese out of the fridge so it can warm up a little. Setting it beside the warm stove burner works perfectly. Then take 18-20 small sage leaves and chop them as small as you can get them. Almost like a paste (TayTip: you can chop the sage much more easily by stacking the leaves on top of each other in a single pile). You should have a little less than 1/4 cup at the end. Mix with 10oz. of goat cheese and 1tsp of cracked black pepper. To store, lie a long piece of saran wrap over a cutting board and pile the mixture on top. Take one side of the saran wrap and fold it over, then slowly roll and mold the cheese until you have a log shape, folding over the other piece of saran wrap. Twist the ends and store in the fridge. This allows you to slice little medallions to place atop the hot bisque.

The next step is to EAT this delicious bisque. Slice a couple of goat cheese coins and set them right on top of your steaming bowl.

As the cheese melts, the sage reaches the warm orange lava and its earthy, woodsy flavor turns into perfume. If Kennedy could put a man on the moon FORTY-FOUR years ago, why haven't we developed smell-o-vision yet? But I digress. Sage has also been used in teas, salves, and aromatherapy for centuries to calm nerves and reduce anxiety. Perfect for bisque on a rainy day, right? I can't tell you how wonderfully sweet the crab meat is. You really need to make this! The Hungarian paprika gives just enough punch to have a little tussle with the sweet crab and tangy goat cheese. The ultimate fight for flavor. But the little kiss of pinot noir makes everyone shake hands at the end of the match...I mean meal. The next time you want something warm and flavorful on a rainy day, make this bisque...tomato soup will never seem the same. Buon appetito!

Fontina Caprese with Basil Pesto

Posted by Unknown Thursday, August 8, 2013 0 comments

So I made this fairly simple and straightforward snack for lunch yesterday, and it was all I needed. Everyone knows what a caprese is, but I gave mine a little taste update. Instead of the traditional mozzarella, I used fontina which is sweet, nutty, and not as mild as mozzarella. I also used pesto instead of the usual drizzle of olive oil. While the oil has a wonderful taste, I wanted a little kick. And once again, I had gorgeous fresh ingredients courtesy of my Aunt Happel. I mean, seriously, look at those tomatoes; the color is insane. And the taste and texture are even better. Speaking of which, let's have a little chat about tomatoes. Rich in lycopene, an antioxidant that some call the wonder antioxidant, tomatoes are one of the world's healthiest fruits. Being from Richmond, I consider myself a tomato snob with the world-famous king of tomatoes, the Hanover, grown right in my backyard north of the City. They're sweet and I can literally eat one like an apple. And let me tell you, the ones my aunt brought me are just perfect. Smooth and not white, but ruby red, inside; and no grittiness to be found.

So the trick to getting a good flavorful caprese is to layer the flavors. And I'm not talking about the assembly process, I'm talking about maximizing the flavor of each ingredient. Take your bread, for instance, and toast it in the oven or toaster just enough to give it a little crunch, but not make it hard as a rock. Right as soon as it comes out, take a whole garlic clove and rub it on the surface of the hot bread. The crust will slowly scrape bits of the clove off and infuse that glorious bit of spiciness into the bread. So first flavor layer completed. Next, take your favorite pesto, or make your own, (recipe for mine will be in the next post) and spread a small amount on the warm bread. Not a lot, because you don't want any part of this to overpower any of the others. Then slice your tomato and put a little black pepper on top and place atop the pesto (TayTip: never salt your tomatoes in a caprese or any sandwich--unless it's just a tomato sandwich, in which case the salt would enhance the sweet flavor--because the cheese, pesto, and bread all have salt, and you don't want too much savory and not enough sweet). Then put a couple slices of fontina cheese and finish with one whole basil leaf.

You've never had a caprese like this! The crusty bread up against the soft tomatoes and crisp basil leaf is just perfect. The flavor profile with the sweet homegrown tomatoes, peppery and slightly minty basil, spicy garlic, and the nutty cheese is an immaculate combination. The pesto underlines the basil and the bread is the perfect vessel. Try this shaken up caprese and give your taste buds a reward! Buon appetito!

Broiled Cod with Sweet Onions, Cherry Tomatoes, and Tzatziki Sauce

Posted by Unknown Wednesday, August 7, 2013 0 comments

With summer winding down, I realized that other than a salmon cake fiasco a couple months ago, I hadn't made a really good fish yet. I wanted to broil something with the gorgeous cherry tomatoes my aunt grew in her garden. Side note: I have to give a shout out and thank you to my Aunt Happel for bringing me a great assortment of some magnificently verdant fresh herbs (thyme, sage, rosemary, and a big bunch of basil--I'm feeling some short ribs with a pesto rub coming to a blog near you very soon) and some glowing, crimson tomatoes. You can't beat home grown! So back to the fish: when it comes to fish and broiling, you really need something like cod or catfish that will hold up to the high temperature and won't turn into mush like flounder or tilapia would. I also recently saw some very enticing dill fronds at the store, and bought them in bulk, so I needed a dish to utilize them before they weren't fresh anymore. That's where the tzatziki sauce comes in (explanation below). So with the stars aligned, I set out to avail myself of all these fresh ingredients whose powerful flavors go a long way!

The first step is to crank the heat on your oven to broil (or 500 degrees F); you want it very hot when the fish goes in. Then take one large sweet onion, and cut it into about 1/3 inch slices. You want about 9 or 10 altogether. Then line the discs in rows of 3 on a baking sheet drizzled with extra virgin olive oil. Lay your cod fillets on top and toss some cherry tomatoes around the sheet. Drizzle with a little more oil, pinch of salt and a few cracks of pepper. Squeeze half a lemon all over and toss the half onto the sheet. It will perfume the oven and help the lemon flavor to permeate more. Then take some fresh thyme sprigs, remove the leaves (TayTip: you can easily remove the leaves by pinching one end of the sprig and stripping them off with the index finger and thumb of your other hand. Make sure to go "against the grain." You'll be able to tell if you need to run your fingers the other way.) and sprinkle freely on top of the fish. Thyme has a subtle lemony taste to it, so it compliments the lemon juice very well. Take some aluminum foil and tent it over the top of your baking sheet. This keeps some of the steam in to keep the fish from drying out and helps the thyme from burning too quickly. Broil for about 10-15 minutes, but keep an eye on it because it goes fast. Your fish should be white and flakey when done.

Now for your tzatziki (pronounced zad-ZEE-kee) sauce.This is a classic Greek dish and is traditionally served with kebobs, inside gyros, or merely as a first course with pita bread. This is literally one of the easiest sauces you will ever make. It only has five ingredients! Let me say that again, FIVE! Excluding salt and pepper, which don't really count because they're in everything. You will be able to make this sauce with time to spare in the time it takes the cod to cook. Tzatziki is traditionally made with fresh mint and parsley along with the dill, but I don't like too many conflicting herbs in mine (because when they're fresh, they have a much stronger flavor as opposed to dried), so I went a little off the beaten path. It also customarily calls for olive oil swirled in (not fully incorporated), but I find that's only really necessary when serving it as a dip with pita bread.

First start by taking two big handfuls of dill--about 1 cup--and remove the larger stalks at the bottom. Run your knife through the bundle a few times, enough to break it up. Next take one large cucumber and dice it small. Then zest one lemon. In a large mixing bowl add 3 cups of greek yogurt and incorporate your three previous ingredients. Then finely mince 7-8 small or 3 large garlic cloves and mix well. If you like more or less of any ingredient, add or subtract to your desire. You're the one eating it! Salt and pepper to taste and you're done.

This is probably one of the easiest, yet most flavorful dishes you can make. And let's face it, when it's the middle of the week, you want something filling and scrumptious that you can prepare quickly.

The first thing I noticed about the flavor of the fish was that the sweetness of the onions and tomatoes really pops in the forefront, which is surprising since this is a savory dish. Top it with the tzatziki and it's exceptional. Cod really has the springy texture of lobster or crab claw meat when cooked. It gives a tiny bit of resistance when you bite down, which is what I meant when I said it doesn't turn to mush. The thyme is just subtle enough to boost the lemon flavor that is prevalent throughout. The tzatziki has a little zing from the fresh garlic, and isn't heavy at all because of the brightness that the lemon zest and juice bring. The slightly sour dill tastes like a mix of parsley and fennel, and adds a great depth of flavor. Plus, you can't beat the crunch of a fresh cucumber! I'm not kidding when I say this is a very easy and fast dish to make. If you want a perfect summer fish dinner, this is the way to go. Fresh, light, and satisfying. Buon appetito!

Mom's Crazy Little Mix: Egg Scramble with Ham, Gouda, and Sauteed Veggies

Posted by Unknown Tuesday, July 30, 2013 0 comments

Most mornings, I make breakfast for my family. Let's face it, I usually make lunch and dinner too! My mom is particularly a fan of eggs--scrambled, omelettes, fried, frittatas, etc.--so I typically make some sort of egg dish with our breakfast for her. I, on the other hand, have an egg intolerance. I'm not sure if it's mentally or physically rooted, but they make me feel sick to my stomach if I eat them. As a cook, that's a double bummer for me because they're such a versatile ingredient, and I don't get to enjoy the fruits of my "labor." Besides, cooking is not only about nourishing your body and having a creative outlet, but is ~~also~~ mostly about the love you put into it for the people you cook for (even if it's just for yourself).

So anyway, there's this running joke in our family that when my mom cooks, she's very free with whatever ingredients she has, putting things together that you wouldn't normally expect to be in a dish. When I ask her what she made, she'll usually reply with "Uhh I don't know, it's a crazy little mix." And 9 times out of 10, it's fantastic! I have to say that I admire her for that, and am so thankful that she did that while we were growing up because it taught me to not be afraid of cooking. It taught me to be creative in the kitchen, and to just make things up and see if they taste good; try two things together that you wouldn't typically pair with each other and just go for it! Like dark chocolate and brie, for example (Which I've done...go try it now. It's delicious.). Those are two ingredients you wouldn't expect to taste good when combined, but let me tell you, the creamy and slightly salty brie with the strong and partially bitter dark chocolate is ridiculously delectable. So the trick to this recipe is to get a little unconventional. Change it around to your liking and add one ingredient you wouldn't normally use! Ok, here we go...

Start by melting 1T butter in a pan over med-high heat and adding 1/4 finely diced red onion. Grind a couple cracks of pepper in the pan. (TayTip: don't add salt to your onions when sauteing. This makes the water seep out of the onions and you won't get a good browning, but rather they will steam in their own liquid.)

Then grab two large handfuls--about 4 cups--of mesclun greens or baby spinach and add it to the pan. I know this seems like a lot, but they will wilt down to almost nothing, so you need a lot.

It will look like this when finished...see all wilted!

Then add 4 cleaned and sliced button mushrooms.

Next is 1/4 cup finely chopped tomatoes, and 2 chopped slices of Smithfield ham. The best ham comes from Virginia, and the best ham in Virginia is Smithfield. This is one of those no-skimp ingredients. Get the deli counter to slice it thick for this dish.

Cook until the mushrooms have softened and the ham is browned in spots. Mmmm steamy!

The eggs are simple: crack three of them into a glass bowl with high sides. You'll need lots of protection when whisking. Add a splash of heavy whipping cream or half and half, this produces a nice fluffy scramble that won't separate. Pinch of salt and a few turns of the peppermill.

Now go to town on 'em. Hold the bowl at a 45-degree angle with your non-dominant hand and whisk away from yourself for about a minute and a half until everything is incorporated and you have a little froth on the top.

Reduce the heat to medium and pour in the eggs. Cook 'em low and slow until they form little golden clouds. (TayTip: Never rush your scrambled eggs. Cooking them under lower heat and taking your time will produce a softer egg.)

It's right at this moment that I add my secret ingredient for this particular dish: a couple shakes of ground cinnamon. It's bitter, so a little goes a long way, but it really increases the smokiness of the dish, and gives a hint of spice.

Top with shredded gouda and wait...patience is key here because that mild tangy cheese needs time to melt.

See aren't you glad you waited? Top with a couple shakes of hot sauce if you like, and serve.

Little, soft, blond egg pillows interwoven with perfectly cooked veggies, topped with a creamy melted cheese, and shaken up with a little spicy cinnamon. Protein, fiber, and it'll make your taste buds soar. What could be a better start to the day? Buon appetito!