Prosciutto Wrapped Salmon with Rosemary Butter

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Mushroom Bourguignon

It's time for serious talk.
Earlier today I was texting and I wanted to write, "bummer" but instead, completely by accident and with such ease, typed "butter".
Then I stopped in my tracks.
And I asked myself, "Butter?! Really, Laura?"
Who have I become? PAULA DEEN?!???
At first I found this worrisome.
But now I've just decided to embrace it. Yeah, I think about butter a lot. So much so that it pops out and replaces every day words in every day conversation. So what?
That's just my thing now.
And besides, being the next Queen of Down South Cooking wouldn't be so bad, would it? I'd just need to work on my twang some.

You know what else is my thing?
This mushroom bourguignon. (Did you just pretend you knew how to pronounce that word by saying it really fast, and kind of quiet, in a french accent? No? Oh. Me neither.)
Well, even though this bourguignon doesn't contain beef, it still kicks some major arse.
But anything cooked in wine does, let's be honest.
It's really comforting, too.
Eric told me after the first bite, it reminded him of something his mom used to make growing up.
I said, "my cooking has brought back memories of your childhood????!?!?!!!"
Boo-yah.

Spicy Kale Lasagna

For dinner last night, I wanted to incorporate an ingredient I rarely use in the kitchen, and something that Eric may have never even tried before (I was right - he thought kale was arugula). After browsing through some saved recipes, I decided on spicy kale lasagna.
So I told Eric: I'm fixing a spicy kale lasagna for dinner. Keep an open mind!
He replied: That sounds delicious.
I said: You're such a champ.
He said: It's easy to be with your cooking.
Not that I ever doubted him for one second, but holy moly this one's a real KEEPER, folks. We're talkin' flattery to the max!

Seriously though, we both absolutely LOVED this dish. It's so so good. Eric wanted to eat like 3/4 of the pan, but I told him we needed leftovers so we could have it again tonight.
If you love kale, and you're looking for a little spicy zippiness in your life, make this dish and do a little dance!

Pasta e Fagioli

My favorite thing right now is cooking with fresh herbs. Especially rosemary and thyme.
This italian soup is simmered with numerous sprigs of fresh rosemary and thyme and it makes all the difference in the world. The flavors that were able to develop in the broth are seriously delicious.
Add some veggies, some beans, a little bit of pasta and you have yourself a pretty yummy and hearty meal!
Oh, and this soup wouldn't be complete without some baked rosemary potato bread.
Is that a rosemary overload? Nah.

Ps. I'm dying. I haven't made any dessert lately and it's truly killing me. SOOO...I've picked out FOUR recipes I'm going to be trying out in the next few weeks. Stayed tuned for some serious yum action. It's happening.

Holiday Party Favs: Pulled Pork and Prosciutto Wrapped Roasted Asparagus

Every year my mom hosts a holiday party at the house for all of her managers/employees. This year I was there to help her through every step of the way. Let me tell you what, hosting a party is HARD WORK. We were cooking and cleaning and prepping all. day. long. It is fun though, when everything comes together and is beautifully presented and you get loads of compliments on the food!
This year we had two big hits.
Over Thanksgiving, we were mulling over food ideas for the party, and thought about buying a spiral ham and turkey and some mini buns and having people make little sandwiches for something a little more hearty. Then I had the (brilliant, if I do say so myself) idea of making the pork carnitas recipe from the Pantry again, but adding a barbeque sauce after it's done to create (quasi) pulled pork for sandwiches.
Seriously, it was amazing. People were raving. People are still raving.
If I didn't convince you in the previous entry that this is the best pork recipe ever, I darn well better be convincing you now.
I'll admit, I was a little nervous at first, because it's not quite the same consistency. After I added the BBQ sauce, it appeared to get mushy, but then I thought we could throw it in the crock pot set on low and that way it would hopefully brown up a bit, or char a little on the edges. It did just that AND the flavored deepened even more. SO fab.

Broiled Rosemary Salmon & Roasted Winter Vegetables

I'm going crazy over a couple of things.
First, (and don't poke fun) is The Eagles - Please Come Home For Christmas playing on my speakers right now. SO GOOD! There are just a few Christmas tunes that really get me in the spirit, ya know? Like this one, and pretty much any redition of Have Yourself a Merry Little Christmas. Especially Kenny G's.
The Eagles and Kenny G. Who AM I?

The second thing I'm crazy for right now are these two recipes I'm posting. YUM. YUM. YUM. in all caps doesn't do it enough justice.
The simplicity. The flavors. The fresh herbs. The health.
The FLAVORS. The FRESH HERBS. They are there. And they are speaking volumes to me.
Let them speak volumes to you.

Southwest-Style Stuffed Peppers

I hope everyone had a wonderful Thanksgiving!
I certainly did.
And guess what? This year, I didn't even have to unbutton my pants or roll around on the floor in pain from eating too much!
That's right, self control people. I gots it.
But after a week of rich food and dessert, I am now in health(ier) food mode. Eric and I are feeling the aftermath.
So THIS week we're going to bring in lots of veggies and fruit. Mostly vegetarian meals, but some seafood, too.
I know I've already posted a stuffed pepper recipe, but recently I've been brainstorming ways I can change up the flavors and make it vegetarian.
Keeping the flavorful spanish rice as the base, I thought about adding beans, corn, jalapenos and cilantro to make it Southwest/Tex-Mex style. It turned out as wonderful as I imagined! And I can't wait to use the leftover stuffing for another meal later this week!

Laura's Southwest-Style Stuffed Peppers
Serves about 4

4 Red Bell Peppers, tops removed and seeded
1 box Near East Spanish Rice
1 can diced tomatoes, no salt added
1-2 tbsp extra virgin olive oil
1 cup onion, diced
2 garlic cloves, pressed or minced
1 jalapeno, minced (or green chiles for a milder flavor - or both!)
1 can organic black beans, drained and rinsed
1 can organic chili or pinto beans, drained
1 cup fresh or frozen sweet yellow corn (do not used canned)
2-3 tbsp cilantro
Salt, pepper, chili powder/cayenne/red pepper flakes (whatever you're into) to taste
Hot sauce, to taste

Preheat oven to 350 degrees F.
Prepare spanish rice as directed.
Boil prepared peppers in large pot on rapid boil for 10-15 minutes, or until soft.
In a large skillet add olive oil over medium heat.

Spinach Linguine with Artichokes and Sun-Dried Tomatoes

You guys, this pasta is so light, healthy and flavorful, it features so many of my favorite ingredients, AND it's vegetarian!
I'm in love. Eric's in love.
We're all in love.

Today was the perfect fall day. No rain, but blustery so the beautifully colored leaves were blowing off the trees and around the streets. Eric and I were bundled up with hats and scarves and coffees, and spent the day wandering around Ballard and Fremont's Sunday markets and boutiques/shops on each main strip.
This fresh pasta dish was a great way to end a lovely day of walking and shopping. So easy and definitely delicious!

Spinach Linguine with Artichokes and Sun-Dried Tomatoes
(Inspired by Whole Food Market Recipes, Serves 2-4)

1 tablespoon extra-virgin olive oil
1 (12 oz.) jar marinated artichoke hearts, drained and halved
2-3 cloves garlic, pressed
1 teaspoon fresh lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 cup dry white wine
1 8oz. package dried spinach linguine, cooked until tender, drained (1/4 cup pasta water reserved)
1/2-3/4 cup oil-packed sun-dried tomatoes
1 teaspoon dried thyme
2 teaspoons grated Parmesan cheese

Cook pasta according to directions.
Heat oil in a large skillet over medium heat. Add artichokes, garlic, lemon juice, salt and pepper, and cook for about 1-2 minutes. Add wine and simmer until just thickened. Stir in reserved 1/4 cup pasta water, sun-dried tomatoes and thyme then add cooked pasta, salt and pepper and toss well. Transfer pasta to bowls, garnish with cheese and serve.

French Onion Soup

Soup season is officially here! Well, for me, soup season is every season, but I do love associating it with the coolers temperatures of fall and winter. (And next week, Seattle has SNOW in its forecast!) So how amazing does it sound snuggling up inside with a bowl of hot soup and a blanket on the couch? Pretty darn good.
I love soup so much. No seriously, so much.
Can I make a weird confession?
In high school, I went through a (probably unhealthy) soup obsession. In the morning before school, I would skip breakfast and go straight to lunch when I woke up. Yes, soup for breakfast. At 6:30AM. So what?
Okay, I know, that's a little really strange, but that tells you my love for soup is real.

When I was living in Spain, I was in soup heaven. My host mother was not only an amazing cook, but she loved to make soups/stews that were to die for! Amongst all of the students studying abroad, a popular topic of conversation seemed to be what everyone's host families cooked for them. I remember when Eric and I were getting to know each other one night we were talking about the food we had been eating, and I told him how over the moon I was that my host mom made us spectacular soups, almost every day. And I'll never forget this, he told me, "I don't really like soup."
My heart sank. I died a little right then, and as I was reassessing our relationship I knew I had two choices.
1. I could end it right then and there.
2. I could eventually try to teach him how to love and appreciate soup.
All things considered, I opted for number two and since that day I've made it a mission to get Eric to LOVE soup. Yes, even the "brothy" kind (as he puts it).
So far, my track record has been exceptional. We can't think of a soup I've made that he didn't enjoy. Chilis, lentil soups, tortilla soup, baked potato soup, etc..he's liked them all!
When I was flipping through my new Mastering the Art of French Cooking book and I saw Julia Child's french onion soup recipe, I knew I had to make it, but wondered how Eric would feel about a soup, that was brothy, and had (essentially) one ingredient.
Folks, he felt pretty darn great about it. He loved it, in fact, and ate every last drop in his bowl. Let's take this time to give it up for me.
I'm really liking where this is going...MORE SOUP coming up!

Soupe à l’Oignon, or French Onion Soup
(Adapted from Mastering the Art of French Cooking)

5 cups thinly sliced yellow onions
3 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon table salt, plus additional to taste
1/4 teaspoon granulated sugar
3 tablespoons all-purpose flour
2 quarts (8 cups) beef or other brown stock (Porcini or mushroom stock are a robust vegetarian substitution)
1/2 cup dry white wine or dry white vermouth
Freshly ground black pepper
3 tablespoons cognac or brandy (optional, but I used Courvoisier)

Gratinée
1 tablespoon grated raw onion
1 to 2 cups (to taste) grated Swiss or a mixture of Swiss and Parmesan cheese
1 tablespoon melted butter or olive oil
12 to 16 1-inch thick rounds French bread, toasted until hard

*The onions for an onion soup need a long, slow cooking in butter and oil, then a long, slow simmering in stock for them to develop the deep, rich flavor which characterizes the perfect brew.*

Melt the butter and oil together in the bottom of a 4- to 5-quart saucepan or Dutch oven over moderately low heat. Add the onions, toss to coat them in oil and cover the pot. Reduce the heat to real low and let them slowly steep for 15 minutes.

After 15 minutes, uncover the pot, raise the heat to moderate and stir in the salt and sugar. Cook onions, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown. DON'T cheat on this step; this is what builds that deep rich flavor base that will carry the rest of the soup.

After the onions are fully caramelized, sprinkle in the flour and cook, stirring, for 3 minutes. Add the wine in full, then stock, a little at a time, stirring between additions. Season to taste with salt and pepper. Bring to a simmer and simmer partially covered for 30 to 40 more minutes, skimming if needed. Correct seasonings if needed. Stir in the cognac or brandy.
Set aside, uncovered until needed. Then reheat to the simmer.

For garnish:
Preheat oven to 325. Arrange six ovenproof soup bowls or crocks on a large, foil-lined baking sheet. Bring the soup back to a boil and divide among six bowls. To each bowl, add 1/2 teaspoon grated raw onion and a tablespoon of grated cheese. Stir to combine. Dab your croutons with a tiny bit of butter and float a few on top of your soup bowls, attempting to cover it. Mound grated cheese on top of it; how much you use will be up to you. Bake soups on tray for 20 minutes, then preheat broiler. Finish for a minute or two under the broiler to brown the top lightly. Grab pot holders, and serve immediately.

**Sorry, I don't have a picture of my delicous french onion soup. I realized it's very hard to make this soup look pretty. But I'm sure you can imagine the beautiful caramelized onions, the toasted french bread with ooey gooey cheese melted all over the top and when you take a bite a long string of cheese attaches itself to your chin and you struggle to get it off, but you actually just don't really mind so you go on eating. Got it in your head now? Good.

Also, here's what a traditional lunch looked like at my house in Spain. Oh yeah you know, only 8 plates of food and a loaf of french bread for two people, no big deal. We got this. Every day.

Chicken and Mushroom Marsala

When I'm not thinking about becoming a successful pastry chef and opening up an ADORABLE bakery, I think about opening up a cute, homey little cafe/diner where I would serve delicious comfort food all day every day. People would leave with full bellies and smiles on their faces as they've been flooded with nostalgia of their childhoods. (I said I like to dream BIG, remember?)
Seriously though, nobody can resist comfort food. I know this for a fact.
I'd like to see you try to say no to a steaming hot plate of homemade mac n cheese in your face, or chicken pot pie, or green bean casserole. Don't kid yourself, you can't do it.
If, someday, this diner of mine springs up, I know what my first menu item would be. Chicken and mushroom marsala and homemade garlic mashed potatoes. And maybe I would throw a veggie in that mix too, just for good measure. (We had it with steamed asparagus)
This dish is classic, it's comforting, and its insanely delicious. The flavors that are achieved in just a short 20-30 minutes are to die for. This is a meal that is meant to be savored.

Chicken and Mushroom Marsala
(Inspired/Adapted from recipes from Epicurious & Emeril)

2 boneless, skinless chicken breasts, cut in halves and pounded thin
1/4 cup flour
About teaspoon each of:
salt, garlic powder, onion powder, black pepper, dried thyme, dried oregano, and cayenne pepper
1 tablespoon olive oil
4 tablespoons unsalted butter
1/2 onion, sliced thin
3/4 pound white button mushrooms, sliced thin
3/4 cup Marsala
1 cup chicken broth, low sodium
cornstarch for thickening
minced fresh parsley for garnish

On a plate combine the flour and seasonings and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms and onions. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook until the sauce has thickened slightly. If sauce does not thicken to likening, add a cornstarch/chicken stock mixture to increase thickness.
Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped parsley and serve immediately.

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.

Stuffed Bell Peppers

If I find or hear about a recipe for "stuffed" anything, I'm already sold. Crab stuffed mushrooms? Done and done. Stuffed tomatoes/zucchini? Yes please, sign me up. Chocolate stuffed strawberries? (Seriously, forget DIPPED!)Ohhhhhh my god. Stuffed peppers? Don't mind if I do. In fact, let me tell you about those...
My fabulous mother introduced me to the wonderful world of stuffed peppers. First off, when I say peppers, I'm referring to bell peppers. And, in my opinion, the yellow, red and orange are the best to use for this recipe, as I find them to be much sweeter than green and compliment the other flavors in the recipe quite nicely.
Mom's signature pepper recipe calls for the ever-so-flavorful Italian sausage, Spanish rice, vegetable and spice medley (utterly delicious). I however, love to take recipes and add, subtract and multiply. The results equal a healthy, delicious AND filling/satisfying dinner. THAT equals pure love, my friends. No lie.

Laura's Stuffed Bell Peppers
(estimated measurements - no exact recipe)

Yellow, Red, Orange Bell Peppers, tops removed and seeded
1 box spanish rice (I like to use Near East over other brands)
1 can (14.5 oz) diced, no salt added, tomatoes
1 tablespoon olive oil
1 package lean (93/7) ground turkey
1/2 onion diced
1 cup chopped button mushrooms
1 cup diced zucchini
2 cloves pressed garlic
tomato sauce for topping
salt and pepper, to taste
italian seasoning, to taste
crushed red pepper, to taste

Preheat oven to 350 degrees F.
Prepare spanish rice as directed.
Boil prepared peppers in large pot on rapid boil for 10-15 minutes, or until soft.
In a large skillet add olive oil over medium heat. Cook the ground turkey, onion, mushrooms, garlic and zucchini until brown and tender. Season with Italian seasoning, crushed red pepper, salt and pepper or seasoning salute. Stuff the peppers with the skillet mixture and top with tomato sauce.
Bake in the preheated oven for about 15 minutes.


Aren't they gorgeous? Yeah, how you like dem apples? (and by apples I mean peppers.)
Go make them. NOW.

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!

Stuffed Portabello Mushrooms

This stuffed mushroom recipe is one of my favorite go-to recipes for a mid-week dinner. I love finding hearty vegetarian recipes, and this is just that - full of flavor from the butter, garlic, sundried tomatoes, goat cheese feta..and of course the mushroom itself. These are flavors that stand out and do not get old. Simple and delicious.

Stuffed Portobello Mushrooms

2 large portobello mushrooms
1/2 small onion, diced
1 clove garlic, minced
2 Tbsp butter
1/4 cup sun dried tomatoes, chopped
8 oz baby spinach leaves, roughly chopped or torn
1/4 cup parm. cheese
goat cheese feta, for topping

Sauté 1 Tbsp of butter with onion and garlic in sauté pan on medium heat until onions begin to turn translucent.

Remove stems from portobellos and chop. Using a spoon, clean out gills from mushroom caps. Add tomatoes and diced mushrooms stems to onions and sauté for 5 minutes.

Add second Tbsp of butter to pan and add in spinach leaves. Sauté until completely cooked, remove from heat and stir in Parmesan cheese. Set aside.

Place portobello caps on baking tray and pile spinach mix into them equally. Top with crumbled goat feta and bake in a 375°F oven for 20-25 minutes.

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.

Vegetarian Chili

A few weeks ago we had a cold rainy day in Seattle and I was sitting at work looking out the window at the miserable day and knew I had to go home and make chili and cornbread. I love my parents version of chili, and will also continue to make their recipe, but this time I wanted to make a meatless chili, and one that was loaded with vegetables and beans. After scouring the internet, I found the perfect vegetarian chili recipe and it is a MUST share!

Vegetarian Chili
2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (I used sweet frozen corn)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped (I used 2 cans of whole tomatoes)
3 cups cooked black beans, or canned beans, rinsed and drained (I used 2 cans of organic tri-beans: black, chili and kidney)
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for a few hours.

Adjust the seasoning, to taste. Serve with cheese, avocado, sour cream, crackers, etc.

Thank you Emeril Lagasse, you are a GOD in the kitchen!!!

Fried Green Tomatoes

I love reading books that evoke true emotion; I love a book that's so funny I laugh out loud, so endearing that I smile, so intense that I lose track of everything that is going on around me, or so powerful and inspiring that I want to get up right then and there and make a change.
This past week I finished reading The Help, a book that takes place in 1960's Jackson Mississippi. The story is narrated by the three principal characters, two black maids and a young white woman who is genuinely concerned about the plight of the maids working for every white family in town, including her own. It was one of those books that I was torn between not wanting to put down, and not wanting to end. It was funny, endearing, sad and powerful. But it was inspiring in a different way; after finishing it I wanted to get up right then and there and cook a southern-style meal. Throughout the book the maids talk of mouth-watering soul food: caramel cakes, grits, pork chops, butter beans and fried green tomatoes. Southern cuisine is just so comforting and hearty, you can't help but feel warm when eating it, or even just reading and thinking about it.
I have been dying to try fried green tomatoes. Finishing The Help, and just having made grandma's potato salad called for a southern celebration!
On the menu: Fried Green Tomatoes, Potato Salad and Sweet Tea.
Unfortunately, the first and probably the biggest misstep was not being able to find green, or unripe, tomatoes. We searched three different grocery stores to no avail. Not wanting to give up on the main entree, we decided to buy the hardest red beefsteak tomatoes we could find. Between that problem, and the stone-ground cornmeal that was far too course and crunchy, the tomatoes just did not turn out. However, our southern-themed night was too much fun to not remember. It's also a good reminder that not all my recipes will be perfect the first time around!

We soaked the tomatoes in buttermilk, then dredged them in a cornmeal, flour, seasoning mixture.

All loaded up and frying in vegetable oil over the stove.

Fried up to a crispy, golden brown!

I will definitely be on the lookout for true green tomatoes and a better recipe. And so it goes - the wait continues until I sink my teeth into this truly soulful southern delicacy.