Asparagus and Leek Tart with Goat Cheese

Goat cheese lovers! 
[Love it when your house smells like] Bacon lovers!

Asparagus lovers!

Having your mind blown lovers!...

This recipe is INSANELY YUM for all the lovers in the world. 

I'm obsessed. And I know you will be, too!

You know those recipes you make that you can't stop "mmmm-ing" and "oh my gawding" and just "wowing"? This is one of those. I seriously can't wait to make it again. And again. 

It's so easy, it's so perfect for spring, and it's bound to impress.
This was the first time I've ever cooked with leeks! I'm in the big leagues now, folks.
It's happening. 

Since our schedules aren't meshing well, and Eric has been doing a ton of traveling, I haven't been in the kitchen much, but this tart was just what I needed to to get me excited again.

(Also, our new apartment does not receive good lighting AT ALL, which makes picture taking very difficult. I'm having to resort to taking photos solely with my iPhone. It's unfortunate.)

Moving In - Chipotle Pork Loin with Black Bean Salad

Moving in to our new apartment has proven to be a lot more difficult than we anticipated.
I never would've considered the fact that our previous furniture and/or decor might not fit or work in another space. Not to mention how expensive these things are!
At least after two and half weeks we finally have internet and the kitchen and bathroom are shaping up nicely. Eric and I are having fun crafting our new apartment together.
Moving in and balancing new work schedules have made it difficult to get in the kitchen and start cooking, but I have managed to whip up a few good meals (as well as produce one EPIC failure. Literally inedible).
I (or mom and I) have made a nicoise salad, almond broccoli pesto, chipotle salmon tacos with cucumber apple salsa, homemade sticky buns (mind-blowing) and goat cheese pasta with fresh basil oil. All of these are share-worthy, but the recipe I would most like to share today is what I think is a lovely warm spring day meal. The pork takes on a real smoky and spicy flavor and balances perfectly with the fresh black bean salad.

Chipotle Pork Loin with Black Bean Salad 
(adapted from Real Simple Spring 2012)

1 tsp. ground chipotle chili pepper

1 tsp. smoked paprika

1 tsp. ground coriander

4 tbsp. olive oil

kosher salt

1 1/2 lbs. boneless pork loin 

2 cans black beans, rinsed

1 avocado, cut into bite-sized pieces 

1/2 cup fresh cilantro 

2 scallions, thinly sliced

2 jalapenos, chopped (and seeded for less heat)

1 cup sweet corn (grilled or frozen works)

2-4 tbsp. fresh lime juice

kosher salt, cumin and garlic powder to taste 

Heat oven to 375° F. In a small bowl, combine the chipotle pepper, paprika, cumin, coriander, 1 tablespoon of the oil, and 1 teaspoon salt.

Place the pork on a rimmed baking sheet and coat with the spice mixture. Roast until the internal temperature of the pork registers 155° F, 40 to 50 minutes. Let rest for at least 5 minutes before slicing.

Meanwhile, in a medium bowl, toss together the beans, avocado, cilantro, scallions, chili pepper, corn lime juice, the remaining 3 tablespoons of oil, salt, cumin and garlic powder. Let stand while the pork roasts.

Serve the pork with the bean salad and lime wedges. Add spanish rice and a glass of wine wine, and you're really doing things right.

I AM BACK!

Eric and I have been on the most incredible three month adventure; a journey that took us through the central highlands of Ecuador, down the coast and through the Andes of Peru, to the beaches of Southern California, and the mountains and arches of Utah. Now we are back, getting ourselves ready to move into our new apartment in Ballard and take on another year of working and enjoying everything that Seattle has to offer.

I am so excited to get back into my (much bigger) kitchen!
After this journey, I feel inspired to try to focus more on healthy and seasonal food and drink.
With spring and summer rapidly (I hope) approaching, I should definitely be able to come up with some beautiful and deliciously healthy meals.
Stay tuned!

Ecuador So Far

Please excuse my lack of blog updates over that past week.
I´m slacking majorly.

The first (almost) week here has been pretty low key, with its ups and downs. Eric and I haven´t traveled for 2 years, so we were feeling pretty out of practice with the language and just feeling comfortable in another country in general. Things are getting so much better now though. I am finally feeling at ease and enjoying my time here and the Spanish is coming back to me.

To begin, the trip started off an extremely rough foot. On the way to the airport last Sunday night I noticed a headache coming on, and as the night progressed while we were waiting for our flight to Miami, it turned into a horrible migraine and for the first two hours of the plane ride I vomited non-stop in the bathroom and in those tiny paper bags in my seat. It was some of the most uncomfortable, painful hours I´ve ever experienced. I was finally able to keep some water down and also took an Excedrin and fell asleep on Eric´s shoulder for a few hours. A HUGE thanks goes out to that guy for helping me through those hours on the plane. He´s the best.
We found a sunny spot in the Miami airport, and while hugging our bags, we fell asleep on the floor for a good and much needed three hours.
That kind of sleep has been a pattern ever since. We are really struggling getting sleep here(especially me); hostel life is tough right now. Between loud people coming and going and staying up talking all hours of the night, roosters, barking dogs (last night a dog next door barked nonstop from 2am-3:30am) construction, and god knows what else, we can´t seem to catch up on sleep. Tonight will be no different - it´s a holiday and there will probably be fireworks going off all night.
On a positive note, we are in Baños, Ecuador right now and absolutely loving it. It´s a gorgeous little town, where everything is within walking distance and so many fun outdoor activites to offer. We have done a ton of walking, went on an awesome hike, rented a little go cart to tour the little city with, went rafting today, going repelling tomorrow, and who knows what else! The weather is sub-tropical here, it´s very warm and you never know when the rain will suddenly come pouring down.
We are so excited for our next adventure, too. For those of you who are interested in looking it up, it´s called the Quilotoa Loop. We will be spending about a week walking village to village and seeing a ton of amazing scenery.

Here and Alive!

Eric and I made it safely to Ecuador...we are currently in Baños, Ecuador and will write soon.

We just ate unidentifiable meat and soup with chicken guts in it. So yum.

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).

Tomorrow!

All packed.
Feeling slightly anxious.
60 days on the road is now only one day away.
In our past week's boredom, Eric and I have watched countless episodes of Dexter, and have taken our Angry Birds and Words with Friends addiction to an entirely different level.
I can't help but reflect that soon pads of paper, books, and a deck of cards will replace all of this technology we've been consuming. I like the thought of that.
I accidentally dropped my cell phone in the toilet three days ago. I think it was a sign I wanted to be shut off sooner than I thought.

Seattle > Miami > Quito = 16ish hours of traveling.
God help us.
Here come delirious and bonkers Eric and Laura.
Might have to get out the video camera for this one.

Salted Caramel Dark Chocolate Mousse - Wine Flight Pt. 4

On the morning of Christmas Eve I woke up feeling a little risque. I looked at myself in the mirror, and I said, "Laura, you're going to be a bad ass today. You're going to put sugar and water in a saucepan, and watch it turn into a beautiful brown bubbly caramel. But you know what else, you crazy rebel? You're going to do it without a candy thermometer." 
And I did.
And it turned out SO PERFECT.
And it was my first caramel, ever!
And then I put dark chocolate into it, and I ate a spoonful and died and went to heaven.
But then I didn't stop there! I added eggs and turned it into a mousse, and topped it with salt.
Are you still breathing?
I barely am.

You know those desserts you taste and they are so mind-blowingly good you fall to the floor after the first bite? If you don't know those desserts, make this mousse so you can understand what passing out over caramel and chocolate is all about. Even if you don't want to make a mousse, just make the chocolate caramel and drink it, or drizzle it over ice cream or brownies. Whatever you prefer.
It's worth it, promise!

Dark Chocolate Covered Pomegranate Seeds - Wine Flight Pt. 4

Dark chocolate covered pomegranate seeds.

A dessert that gives you double the antioxidants?!

Say whaaaaa?

I know.  You're welcome!

And the best part? 

The juices from the poms go pop in your mouth.

It's a juicy chocolate little morsel!

Perfect for the holidays, and perfect for everyday.

Herb Roasted Lamb Chops with Red Wine Reduction - Wine Flight Pt. 3

Hey! Want a recipe for the most tender, most flavorful, most WOW WOW WOW WOW lamb chops in all the lands?
I'm giving it to you right now.
Happy New Year!


Herb Roasted Lamb Chops

(recipe from Epicurious)

4 large garlic cloves, pressed

1 tablespoon fresh thyme leaves, lightly crushed

1 tablespoon fresh rosemary leaves, lightly crushed

2 teaspoons coarse kosher salt

2 tablespoons extra-virgin olive oil, divided

6 1 1/4-inch-thick lamb loin chops

Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.

Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.

Red Wine Reduction Sauce

(adapted from Emeril Lagasse)

1 teaspoons olive oil
1/4 teaspoon minced garlic
3/4 cup dry red wine
2 teaspoons chopped fresh rosemary
1 1/2 cups chicken stock
3/4 teaspoon freshly cracked black pepper

Place a 1-quart saucepan over medium-high heat and add the olive oil to the pan. Once the oil is hot, add the garlic to the pan and saute for 30 seconds. Deglaze the pan with the red wine and add the chopped rosemary. Cook the red wine until it is nearly evaporated, about 4 to 5 minutes. Add the stock to the pan and season with 1/4 teaspoon of pepper. Bring the sauce to a boil, and reduce to a gentle boil. Reduce the stock until its volume is 1 cup, about 10 minutes. Set the sauce aside and keep warm while you prepare the lamb.

Crab Cakes & Spicy Aioli - Wine Flight Pt. 2

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. 

Christmas Eve Wine Flight

My family had the BEST Christmas Eve this year.
Together my mom and I planned an amazing four course food and wine flight.
It was fun, beautiful, delicious and so enjoyable.

The details:
4 rooms/tablescapes
4 wine pairings (2 white, 2 red)
4 mini courses

1. Strawberry & Goat Cheese Bruschetta
2. Crab Cakes with Spicy aioli
3. Herb Roasted Lamb Chops with Red Wine Reduction
4. Salted Caramel Dark Chocolate Mousse & Dark Chocolate Covered Pomegranate Seeds

I did all of the cooking and HAD A BLAST. It was a lot of work, but so worth it. Everything turned out perfectly!! Mom picked the wines and did all of the decorating for the four tables/rooms. She even found wine-themed napkins that had trivia questions on each one for a fun, interactive twist and printed out details describing each wine we were tasting! We spent all evening eating, tasting and having fun.
I will be posting more pictures and recipes for each course this week.
Major deliciousness. Major.

Prosciutto Wrapped Salmon with Rosemary Butter

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via google

Moving Out and Moving On

On Sunday Eric and I, alone (not so happy about that aspect), moved ourselves out of our apartment, into a U-Haul, then into a storage unit.
We then had appetites like savage beasts, so treated ourselves to sandwiches and brewskies at our beloved Kiss Cafe. It was the perfect way to say goodbye to Ballard for awhile.

After spending the day whining cleaning on Monday, we are officially out and feeling good about leaving our moisture-ridden, cold and smelly apartment. On to bigger and better things!

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.

Our Friday Night

and

pizza and wine!

I also pulled out my journal from our trip to Guatemala a few years back. Tonight, in anticipation of our upcoming trip, we are reminiscing about countless hours of bus rides, early morning rooster calls, amazing horchata and huevos rancheros, hilariously painful horseback rides, suspension bridges and monkeys, sketchy ziplining, tree houses, volcano hiking and lava smores, waterfall and bridge jumping, bat caves and tarantulas, Mayan ruins, and much much more. 

23 more days until we create more memories like these!

guatemala 2009 - improvisation at its finest

Cranberry Apple Crisp

Round two of our epic battle of the berries, is...
..the rustic,
..the sweet,
..the tart,
..the beautiful and divine...

the CRANBERRY APPLE CRISP!

So remember how I told you to give yourself a gift this holiday season, and let it be the pear cranberry and gingersnap crumble?
I changed my mind.
Let it be the pear cranberry and gingersnap crumble AND this cranberry apple crisp.
You need both.
It's no big deal.
Just make them and sit in the kitchen and eat them both straight out of the oven. With ice cream. By yourself.
Or you can share, I guess.
I mean it is Christmas, after all.

Pear Cranberry and Gingersnap Crumble

I'm excited to announce there is about to be a show-down in this here apartment.
And maaan, this is a good match-up if there ever was one!

Pears and cranberries and crumble heaven  

VS 

Apples and cranberries and crisp magic

Are you as excited as I am?
You should be, dang it!

First up...
Pear, cranberry and gingersnap crumble. Oozes holidays, right? It's beautiful and perfect in every way.
I mean that. It's perfectly balanced, down to the sweetness from the pears, the tartness from the cranberries, the spices from the gingersnaps, and the textures from the crumble.
Are you looking to give yourself a gift this Christmas?
Let it be this crumble.
Trust me.

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!