Blue Cheese and Red Potato Tart

I made a blue cheese and red potato tart.

It was super perdy.

And so delicious.

We're going to be a eating a lot of potatoes in Ecuador and Peru, but probably not prepared like this!
After I had already mixed the ingredients for the crust, I realized my rolling pin was packed away in our storage unit 50 miles away, and I couldn't find another one in the house. Not wanting to give up on my tart, I rolled out the already impossible crust with a wine bottle.
For reals. That actually happened.
(and just for the record, I don't recommend it).

Strawberry Goat Cheese Bruschetta - Wine Flight Pt. 1

also known as:
"This Will Leave You Speechless Bruschetta"
No jokes! Strawbs, goat cheese, basil, and balsamic? It's genius, really.
And aren't they such little beauts?
They were so pretty for Christmas, but would be even better in the summertime, when strawberries are in peak season here.
I understand if you can't wait.
I couldn't either. 

Risotto: Two Ways

Due to my recent confusion/uncertainty/insecurities/what-have-yous about my current job situation and my future job situation, I have been trying to read some inspiring or uplifting literature.
My friend Natasha recommended The Last Lecture, by Randy Pausch, to me last week when we got together for dinner and conversation. I quickly checked it out at the library and finished it in two days.
In his last few months of life, Pausch, a Professor at Carnegie Mellon, offers some amazing wisdom and inspiration. While his whole "lecture" speaks to me at great depths, a few sections are screaming at me right now, more than others.
Chapter 28: Dream Big. "Give yourself permission to dream."
Chapter 51: No Job Is Beneath You. "No job should be beneath us. And if you can't (or won't) start at the bottom (like sort mail), where is the proof that you can do anything?"
Chapter 53: Never Give Up. He writes, "If you want something badly enough, never give up (and take a boost when offered). Brick walls are there for a reason. And once you get over them - even if someone has practically had to throw you over - it can be helpful to others to tell them how you did it." Never give up. Seems simple enough.
Chapter 55: All You Have to Do Is Ask. "Sometimes, all you have to do is ask, and it can lead to all your dreams coming true. Ask those questions. Just ask them. More often than you'd suspect, the answer you'll get is, "Sure.""
In the coming months, especially after I get back from my South America trip, I'm going to take many of Pausch's words of wisdom and advice into action and just dive in. There's no other way.

In other food-related news, I made risotto twice this week. Risotto gets me thinking about another important life lesson, "Patience is a virtue."
If you don't have patience, you can just go ahead and dismiss the following recipes. BUT if you do have even just a little, you'll come out with two ooey gooey, creamy, flavorful dishes. And let's be honest, who can resist ooey gooey? No one.

Tomato and Sausage Risotto
(adapted from Smitten Kitchen and Martha Stewart Everyday)

1 can (28 ounces) diced tomatoes in juice
1 tablespoon olive oil
1 pound ground hot Italian sausage
1 small onion, finely chopped
Coarse salt and ground pepper
1-2 cloves fresh garlic, pressed (or garlic powder)
1 teaspoon (or so) oregano
1 cup Arborio rice
1/2 cup dry white wine (I used a pinot grigio)
2 cups chicken broth
1 cup water
1 bunch baby spinach, washed well, tough stems removed, chopped (about 2-3 cups)
1/2 cup grated Parmesan cheese
2 tablespoons butter
(This risotto is remniscent of pasta/pizza with its flavors, but much more magical. I promise.)

In a small saucepan, combine tomatoes (with their juice), 2 cups broth, and 1 cup water. Bring just to a simmer; keep warm over low heat. Meanwhile, in a medium saucepan, heat oil over medium. Add sausage, onion, garlic, and seasonings. Cook, breaking up sausage with a spoon, until sausage is browned and onion has softened.

Add rice; cook, stirring until well coated, then add wine; cook, stirring until absorbed.

Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and tender (you may not have to use all the liquid). This step took me about 45+ minutes.

Remove pan from heat. Stir in spinach, Parmesan, and butter. Serve immediately (risotto will thicken as it cools).

Sun-dried Tomato Risotto
1 tablespoon olive oil
1 small onion, finely chopped
1-2 cloves fresh garlic, pressed (or garlic powder)
1 cup Arborio rice
1/2 cup dry white wine (I used a pinot grigio)
2 cups chicken broth
1 cup water
1 bunch baby spinach, washed well, tough stems removed, chopped (about 2-3 cups)
1/4 cup grated Parmesan cheese
1/4 cup goat cheese
1 cup chopped sun-dried tomatoes
2 tablespoons butter
*Next time I would add: seasoned chicken breast and asparagus.

In a small saucepan, combine 2 cups broth, and 1 cup water. Bring just to a simmer; keep warm over low heat. Meanwhile, in a medium saucepan, heat oil over medium. Add onion and garlic. Cook until onion has softened.
Add rice; cook, stirring until well coated, then add wine; cook, stirring until absorbed.

Add about 1 cup hot broth to rice; simmer over medium-low heat, stirring occasionally, until absorbed. Continue adding broth, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and tender.

Stir in sun-dried tomatoes, spinach, (chicken and cooked asparagus)Parmesan and goat cheese, and butter. Serve immediately!

Herb Crusted Chicken with Feta Sauce

I know, it appears like all Eric and I eat is dessert and/or baked goods.
This is mostly true.
But SOMETIMES, just sometimes, I try to be a little healthier and mix it up a tad.

I love the flavors of Greek food. The lamb, the falafel, the tzatziki sauce, the tomatoes and cucumber and onion, the hummus. I love it all!
And while ordering a gyro or a greek plate out is incredibly tasty, it is also laden with SO many calories (whether we choose to believe this or not).
I didn't make homemade gyros or anything. BUT I did make a dinner that is somewhat Greek-inspired, chock full of flavor AND super fresh. The best part is, it's quite healthy!
I served the chicken over a bed of vegetable orzo. Greek-style green beans (recipe below) and chopped tomatoes and cucumbers also accompanied the meal. Delish!

Herb-Crusted Chicken with Feta Sauce
(Cooking Light recipe)
2/3 cup whole wheat panko (Japanese breadcrumbs)
2 tablespoons Italian seasoning
4 (6 oz.) skinless, boneless chicken breast
1/2 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons EVOO
6 tablespoons Feta Sauce

Feta Sauce
1 lemon
1 tablespoon fresh mint, chopped
4 teaspoons EVOO
1 package reduced-fat feta cheese, crumbled (I used tomato & basil seasoned feta)
pinch of black pepper

To make chicken: Combine panko and Italian seasoning in a shallow bowl. Sprinkle chicken with salt and pepper and dredge in panko mixture.
Heat oil in large skillet over medium-high heat. Add chicken; cook 5 minutes or until browned. Turn chicken over; reduce heat to medium, and cook another 5 minutes, or until done. Place 1 chicken breast on plate and spoon Feta Sauce over each serving!

To make sauce: Grate rind and squeeze lemon to measure 1/2 teaspoon and 2 tablespoons(rind, juice). Combine rind, juice, mint, oil, and pepper in small bowl, stirring with a whisk. Add cheese, stirring with a whisk.

Greek-Style Green Beans
(adapted from Cooking Light recipe)
12 oz. fresh green beans, trimmed
1/4 cup shallots, sliced
1 clove garlic, pressed
1/4 cup crumbled feta
2 tablespoons fresh lemon juice
1 tablespoon EVOO
pinch black pepper

Cook beans for a few minutes in boiling pot of water over high heat. Plunge beans into ice water, then drain. Place beans in skillet over medium heat with olive oil, shallots, and garlic and sautee until shallots are translucent and beans start to become tender. Place in large bowl and toss with remaining ingredients.

Apple Cheddar Scones

Not a whole lot makes sense in life right now.
I've been feeling a little lost and confused when it comes to my future.
Those are really scary words. My future.
I have ideas, and maybe even some really big dreams, but I don't know how to make them happen.
And then there's always the money factor.
I'm already in debt.
How do I make big dreams happen when I'm in the hole?
I don't know. I don't know. I just don't know.

BUT what I do know is that these apple cheddar scones I made are of epic porportions and completely scream fall. Maybe life isn't making sense right now, but these scones def are.
When I found the recipe, I knew I had to make them that night. After work I went to the grocery store to pick up a few ingredients that I didn't have at home. I got apples and cheese and a fancy schmancy 4-pack of Eric's favorite beer and that's it. Scones and fancy beer for dinner makes sense. Eric understood (that's why I love him).

Apple and Cheddar Scones
(taken from Smitten Kitchen)
Makes 6 generous scones

2 firm tart apples (I used granny smith)
1 1/2 cups all-purpose unbleached flour
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling
1/2 tablespoon baking powder
1/2 teaspoon salt plus additional for egg wash
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment
1/2 cup sharp (white) cheddar, shredded (I used Tillamook's Vintage Extra Sharp White Cheddar)
1/4 cup heavy cream
2 large eggs

Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.

Peel and core apples, then cut them into one-sixteenths. Place them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. (You can speed this up in the fridge, as I did.) Leave oven on.

Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.

Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.

Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes.

Baked Figs & Goat Cheese

Goat cheese. goat cheese. goat cheese. goat cheese.
I'm going on a goat cheese binge starting now. Who wouldn't want to do this?
I can't believe I just now thought of it.

Figs. figs. figs. figs.
What are figs? I have no idea, really, but don't they look neat?
And I've never used them so I decided I need to explore.
I remembered a little blurb I saw in a magazine a month or two ago about fig and goat cheese combo being super-mega YUM, so that's all I needed to know.

Playing around with a few ideas and recipes, I ended up with a beautiful and elegant, deliciously rich, appetizer and/or dessert that delivers a variety of tastes and textures. I honestly believe it is a masterpiece, if I do say so myself.
This recipe is so simple, but guaranteed to have your friends/family/guests 'oohing' and 'aahing'.

Baked Figs & Goat Cheese (with Honey Balsamic)

1 pint ripe black figs, halved
1 tablespoon (or so) honey
1-2 tablespoons balsamic vinegar
Goat cheese (I used creamy chevre)
Walnut pieces

Preheat oven to 350 degrees.
Whisk together honey and balsamic until evenly combined, then set aside.

Cut each fig in half and brush each half with the honey balsamic. Top with crumbled goat cheese and walnut pieces. Drizzle honey balsamic over goat cheese mixture.

Bake in the oven for 5-8 minutes, until figs are warmed through and cheese starts to soften/melt. Serve immediately.

Alice Waters' Baked Goat Cheese with Salad

Wow.
Goat cheese is already major wow factor.
But baked goat cheese marinated in olive oil and thyme and rolled in bread crumbs and more thyme? OMFG WOW. I want to eat it all day every day. Cheeeeeeeeese in my mouth now.
On top of the magicalness that is the goat cheese, add perfectly ripe huge chunks of HEIRLOOM TOMATOES, refreshing cucumber, and red leaf lettuce to the meal AND hunks of super buttery, garlicky toasted baguette and you might just get the best meal ever.

Okay, now my stomach is growling and there's drool running down my chin. Damn it, I hate it when that happens.

Alice Waters' Baked Goat Cheese with Salad (Epic!)

4 rounds of fresh goat cheese, each about 2 1/2 inches in diameter and about 1/2 inch thick
3/4 cup virgin olive oil, plus oil for greasing the baking dish
4 sprigs fresh thyme, or 1 teaspoon dried, plus 1 additional teaspoon dried thyme for blending with bread crumbs
1 cup fine, fresh bread crumbs
1 quart lettuce leaves cut into bitesize pieces (use such greens as arugula, red leaf lettuce and so on)

This is the official recipe, however I didn't use these measurements. I just eyeballed everything to my liking. I of course used Janet's salad dressing recipe, which went perfectly with the cheese.

Preparation
1.Place the rounds of goat cheese in a flat dish and add onequarter cup of the oil. Add the thyme sprigs or sprinkle with one teaspoon dried thyme. Let stand eight hours or longer.
2.Blend the remaining teaspoon dried thyme with the bread crumbs and set aside.
3.Preheat oven to 400 degrees.
4.Remove the cheese rounds and coat them all over with the breadcrumb-and-thyme mixture. Put them in an oiled baking dish and place in the oven. Bake six to 10 minutes or until cheese is lightly bubbling and golden.
5.Serve the cheese on warm plates surrounded by garlic toast slices. Serve with the salad.

SO MUCH YUM!!!!!!!!!!!!!!!!!!!!!!!!

Sorry, no picture. Devoured it too quickly.

Grilled Steak & Gorgonzola Salad

We've been having some amazingly unusual warm weather here in Seattle for weeks now. Whenever it's hot in the evening time I find it hard to sit over the stove and cook, or have the oven running for too long. In my tiny kitchen the temperature rises and heats up in an instant. So, this type of weather is simply perfect for fresh, crisp salads (especially since tomatoes are in season right now)! I really can't get enough of them! The beautiful reds, oranges, yellows, and purples of the heirloom tomatoes - so sweet and so juicy. Salads are just the perfect way to gobble up endless tomatoes.
So far this week Eric and I have made a grilled steak and gorgonzola salad with farmers market cucumber and heirloom tomatoes. Eric grilled up the marinated steak on our little Coleman camping grill and he cooked it to perfection! I didn't use a recipe for this salad, just threw in what I thought would be a good combination of flavors. Definitely will be making this again and again!

Grilled Steak & Gorgonzola Salad

grilled skirt steak, sliced
cucumber, chopped
heirloom tomatoes, chopped into big hunks
red onion, thinly sliced
gorgonzola cheese, crumbled

Dressing:
(courtesy of Eric's stepmom, Janet)
2 parts olive oil
1 part balsamic vinegar
mustard (dijon works well, I used sweet & hot)
anchovy paste




Tonight I'm making an Alice Water's Goat Cheese Salad recipe that Janet recommended to me! I can't wait!

Tortilla Soup and Jalapeno Pepper Jack Scones

Best meal ever! I've been dying to make Tortilla Soup forrrrrever, and I finally found a recipe that seemed simple, delicious and authentic enough. I played around with Emeril's recipe I found online to make it the soup that my taste buds have been craving by adding corn, black beans, a stronger tomato flavor (by upping the tomato paste), but keeping that subtle spicy zest! This soup was utterly delicious; I will definitely be making it again and again. I served it with Jalapeno Pepper Jack Scones that were equally as scrumptious. I found this recipe off of a new blog I discovered called Joy the Baker - might be my favorite of all time! I loved the scones, the only thing I would do differently next time is not remove as many seeds from the jalapenos. The scones could've used a bit more zip! I think I scared myself away from the seeds after one too many overly spicy pico de gallo catastrophes - I've gone from one extreme to the other!
Writing and thinking about jalapenos make me think of a funny memory from mine and Eric's Guatemala trip. After a week or so, both of our stomachs were already doomed from the food, so we decided to forego the advice of not eating street food, and we bought the makings of pico de gallo from vendors on the street. We found makeshift tortilla "chips" and brought everything back to our hostel to whip up. I, of course, elected myself dicer and chopper of all things vegetables and after the tomatoes and onions were all perfectly and evenly chopped, it was time to attack the jalapeno. Little did I know this would be the hottest jalapeno in alllll the lands! Do they make them spicier South of the Border?! A few minutes after my fingers had time to absorb the juices and extract from the seeds, they starting burning and didn't stop for three or four days straight. My fingers, and especially under my fingernails, were ON FIRE! I can't tell you how many times I washed my hands and tried to scrub away the burn. Nothing worked! NOTHING! Then try taking out and putting back in your contacts! DOESN'T WORK EITHER! Damn you jalapenos!!!!!!!

Tortilla Soup (adapted from Emeril Lagasse's Favorite Tortilla Soup recipe):

2 tablespoons olive oil
1/2 large onion, chopped
3 cloves garlic, pressed
1 poblano pepper and 1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons ground cumin
(Also eyeballed black pepper, cayenne pepper, garlic powder, salt, and oregano.)
1 small can tomato paste
3 cups chicken stock
3 cups chicken broth
1 large boneless, skinless chicken breast, shredded (seasoned with cajun seasoning)
1 cup sweet yellow corn
1 can black beans
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice

1 avocado, for garnish
sour cream, for garnish
crushed tortilla chips, for garnish

In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, cumin and other spices for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and broth and bring to a simmer. Simmered for several hours. Add the chicken and simmer for 30 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm until ready to serve.

Jalapeno Pepper Jack Scones (taken from Joy the Baker's blog):

2 cups all-purpose flour
2 tablespoons cornmeal
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
2 large eggs
1/2 cup heavy cream (plus more for brushing the tops of the scones)
1/4 pound pepper jack cheese, cut into small cubes
2 medium jalapenos, some seeds removed, diced small
2 teaspoons olive oil
1 tablespoon all-purpose flour

Place a rack in the center of the oven and preheat to 400 degrees F.

Heat 2 teaspoons of olive oil in a small saute pan and cook diced jalapenos until softened, about 3 to 5 minutes. Let the diced peppers cool and them mix with the diced cheese. Toss mixture in 1 tablespoon of flour and set aside.

In a large bowl, whisk together the flour, cornmeal, baking powder and salt. Work in the cold butter with your fingers until the mixture resembles coarse meal. Some butter pieces will be the size of peas and the flour will be nice and crumbly.

Whisk together 2 eggs and heavy cream. Add the wet ingredients all at once to the dry ingredients, fold together with a fork until almost fully incorporated. Add the jalapeno and cheese mixture to the shaggy dough and work together. Turn dough out onto a lightly floured surface and knead for about 30 seconds. Form into a disk about 8 inches around and 2 inches thick. Cut disk into six wedges and refrigerate for 10 minutes before baking.



When ready to bake, place chilled scones onto a baking sheet lined with parchment paper. Brush with heavy cream and sprinkle with coarse sea salt. Bake for 20 to 25 minutes until golden brown and delicious. These are best served the day they’re made.