It’s been some time since I’ve added anything to these pages but I’m back. After all, you didn’t think you’d be lucky enough to get through the entire summer without my virtual smiling face on your computer screens, did you?

I hope everyone is enjoying their summer so far. It’s been a busy one on this side of the internet with lots of things happening all at once. (On that note, thank you for the emails checking in during my absence. It was great to hear from everyone and I sincerely appreciate the sentiments and concern. Thank you.)

Not only has it been a busy summer but it’s been a very hot one too! So, I can’t wait to tell you about the salad in today’s post – it’s cool and refreshing, the perfect foil to steamy summer days – but first a little detour…

As I mentioned, there is a lot going on. Chief among them is that I am now a gypsy. A number of months ago, I moved out of my home and started the process of purchasing a new home. Sounds great? Well, hold off on any congratulations, cause there’s a wrinkle (why are there always wrinkles?).

Although I went into contract on the seemingly complete place in December of last year, it is still not ready to be occupied. Evidently, we’re waiting on final approval from the NYC Building Department. It’s been a long, grueling process. Frankly, the whole things makes me long for the days when a strategically placed envelope stuffed with cash could magically open the doors to passing a city inspection. Evidently, New York City government and inspectors are now corruption-free (just my luck).

So, now I’m a nomad – roaming from one short-term place to another, waiting for the day that I can move into my new home (and get back to keeping these pages regularly updated). So, if you are walking around NYC and you see a visibly lost man wandering around with suitcases, a white Kitchen Aide mixer and a cooler filled with homemade smoked meats, don’t be afraid stop and say hi.

Oh yeah, I almost forgot the Green Bean-Citrus Salad with Dill Pesto. This dish was kind of an accidental discovery. It was Sunday. It was a hot hot New York summer day. No one wanted to leave the comfort (and AC) of home. So, Robert (my talented, best BF in the world, BF) cobbled together this dish from remnants that were in the kitchen.

There was dill and parsley in the fridge and cashews in the pantry…the idea of a pesto was born. There were green beans from the previous night’s dinner. There was ricotta salata for creaminess and salt. There were oranges– which is all we needed to add a little brightness and acid to the dish.

And shock beyond shock, we absolutely loved it! It’s a great balance of flavors. And especially delish when served ice cold. Refreshing, light and bright.

NOTE: Since first making this dish, we’ve tested out a variation using diced roasted beets. It was even better. The beets added a layer of yummy sweetness that helped to round out the sharpness of the oranges. And it was pretty!

GREEN BEAN-CITRUS SALAD & DILL PESTO

1 TSP salt

½ pound fresh green beans, washed with stem ends removed

½ cup fresh dill, roughly chopped

¼ cup flat-leaf parsley, roughly chopped

2 TBL fresh chives, roughly chopped

¼ cup grated parmesan cheese

¼ cup walnut halves

1 clove garlic

1/3 cup extra virgin olive oil

2 large oranges

½ cup (or more) ricotta salata, crumbled with your fingers

Cook beans in large pot of boiling salted water until tender, 7-8 minutes. Drain well; cool immediately in iced water to stop the cooking process. Once, beans are chilled drain well, pat dry with a paper towel and set aside in a large bowl.

In the bowl of a food processor, add dill, parsley, chives, cheese, walnut halves and garlic and process until all ingredients are finely chopped. With motor running, add oil and blend until incorporated. Set aside.

Cut peel and white pith from oranges. Carefully, remove individual orange segments with a knife. Cut each segment in half. Before discarding the orange membranes, squeeze them over the bowl of green beans to extract their juice.

In large bowl containing green beans, add half of the dill pesto, orange segments and ricotta salata. Toss to incorporate. To suit your taste, add more dill pesto and/or crumbled ricotta salata.

Chill salad to allow the flavors to meld together.

Serves 4 (as a side).

If it wasn’t for that fact that I will have my own personal chauffer and someone to dress me up, I’d be late to my own funeral.

Whether it’s meeting friends for a movie or a movie, I am almost always running a tad bit behind scheduled plans. This “Tardy for the Party” mentality (if you get that joke, you, like me, watch way too much reality TV) extends to all reaches of my life. For instance, take asparagus season.

Asparagus season has been in full swing for quite some time now and somehow I am just now getting around to making a dish with what is my favorite veggie. I am not sure what took me so long to get around to it but let me tell you, this recipe for Ribbon Asparagus Tart is a great place to begin.

The other day I was watching the Martha Stewart Show (I actually watch that show more than I care to admit.) and I was knocked off of my seat and spurred into asparagus action. They were promoting the recently released book, Dinner at Home by Martha Stewart, by demonstrating a recipe for an asparagus tart.

It was a simple recipe pretty much only using puff pastry, asparagus and cheese. It was super simple. But what made the tart stand out to me was the presentation. The asparagus was made using a vegetable peeler to form a layer of asparagus ribbons. It gave the effect of a nest of interlocking green ribbons.

I was intrigued but guarded by the recipe. Last year I had attempted to use asparagus shavings for a salad. It was not very photogenic. To be honest it looked like a big mess.

With last year’s disaster still haunting me, I tried putting Martha’s asparagus tart on the back burner. But as much as I tried it just would not go away. I started thinking of how I would adapt it for my taste. I could pump up the creamy factor by adding a layer of ricotta cheese as the base. Then I thought torn pieces of prosciutto could add a bit of smokiness.

Then I thought about adding a bit of truffle oil (I mean everything tastes better with a little truffle oil, right?). And instead of shaving the entire asparagus, I would shave the stalks into ribbons but leave the tips whole for a visual pop.

As you can see, I couldn’t get this tart off of my mind. So I dove in and gave it a try. And I am so glad that I did. If you love asparagus, I think this tart will be an instant hit.

It’s a nice balance of flavor. The asparagus is not overcooked so they retain their true flavor. And the ricotta, truffle oil, prosciutto give the tart dimension and layers of flavor without over power the true star of this dish…the asparagus.

I hope you enjoy.

Cheers!

RIBBON ASPARAGUS TART

Adapted from Dinner at Home by Martha Stewart

12 medium asparagus spears

1 sheet (14 ounces) frozen puff pastry, thawed

All-purpose flour, for dusting

1 large egg, well beaten

2 TSP truffle oil (I use truffle flavored extra-virgin olive oil)

1 cup ricotta cheese, room temperature and light whipped with a fork

Coarse salt and freshly ground pepper

3 slices of prosciutto

1/3 cup finely grated Parmigiano-Reggiano cheese

Preheat oven to 400 degrees.

Cut off and discard tough ends off of the bottom of asparagus. Cut off asparagus tips and reserve. Shave the remaining asparagus stalks into thin strips using a vegetable peeler.

In a medium saucepan, bring about 2 cups of water to a boil. Blanch asparagus tips in boiling water for two to three minutes. Remove asparagus tips and immediately submerge them in ice cold water to stop the cooking process.

Meanwhile, roll out dough on a lightly floured work surface, just until creases are smooth. Trim dough to a 10-inch square. Lightly score a 1/2-inch border around dough (be careful not to cut through the dough). Brush off excess flour and transfer dough to a parchment-lined baking sheet (or a baking sheet lightly coated with cooking oil spray). Freeze 15 minutes.

Brush border of dough with the beaten egg. Bake until puffed and starting to brown, 8 to 10 minutes. In a medium bowl, toss asparagus shavings and drained tips with the oil, and season to taste with salt and pepper.

Remove tart shell from oven and press down on the center with a spatula.

Spread an even layer of ricotta cheese on the tart shell. Than arrange asparagus on top.

Bake until asparagus is crisp-tender, about 8 minutes. Remove from oven and sprinkle cheese and prosciutto evenly on top. Bake until cheese is melted, about 4 minutes more. Let cool on a wire rack 5 minutes before slicing into squares.

Everyone has one. For some it’s a no fuss baked chicken. For others it may be a satisfying tray of hearty lasagna.

It’s their ‘go to’ recipe. A dish that you’ve made so many times that you can cook it on autopilot – an easy dish that always seems to hit the spot.

I have several ‘got to’ dishes (a few of them from McDonald’s). This recipe for Spaghetti all Carbonara is one of my favorites. It’s delicious, filling and very pantry friendly – between the fridge and the cupboards, I tend to always have the ingredients on hand.

It’s an awesome marriage of flavors: smoky bacon, spice of freshly cracked pepper, salty-sweetness of the Parmigiano-Reggiano/pecorino romano cheese blend, and richness of the egg yolk fat all finished off with a fresh lift from the sweet peas. You can’t go wrong.

As easy of a dish it is to make, there is a tiny bit of technique required. And that is in making the sauce. Working fast, you have to stir the eggs into the hot spaghetti until they are no longer liquid but have not yet formed curds (between me and you, even if you go a bit too long and ‘overcook’ the eggs it’s still an amazing dish…the sauce won’t be as creamy). Ideally, you’ll end up with a beautiful, velvety sauce.

A note about the cookbook, Essentials of Italian: Normally, I am not a fan of ‘corporate cookbooks’ – books that are not produce by a chef or individual but rather a corporate committee (some Martha Stewart Living books are the rare exceptions). These books tend to be impersonal and filled with generic recipes and uninspiring photography.

This book, produced by Williams-Sonoma, is an exception. The recipes and photos make me want to get in the kitchen and start cooking my way through the book. Several of the recipes have already become staples in my kitchen (including one for Braised Balsamic Chicken). All in all it’s an approachable, comprehensive and tasty guide through a modern take on Italian cooking.

Have a ‘go to’ recipe that makes your stomach sing? Share and tell us about it.

Cheers!

SPAGHETTI ALLA CARBONARA

Adapted from Essentials of Italian from Williams-Sonoma

6 oz precut bacon or slab bacon cut into ¼” thick batons

1 TBL extra virgin olive oil

Kosher salt and freshly ground pepper

1 lb spaghetti

1 cup frozen peas

½ cup grated Parmigiano-Reggiano cheese (or a mix of Parm-Reg or pecorino romano)

2 large whole eggs, plus

1 large egg yolk, at room temperature

In a large frying pan over medium-low heat, combine the pancetta and olive oil and slowly heat slowly until much of the fat is rendered and the meat has browned a little, 10-15 minutes depending on the type of bacon or pancetta that you are using. Leave the meat and fat in the pan and cover to keep warm.

Bring a large pot three-forths full of water to the rolling boil and add about 2 tablespoons salt. Add the spaghetti, stir well, and cook, stirring occasionally, until al dente, according to the package directions.

Meanwhile, in a bowl, mix together the cheeses. In another bowl, whisk together the whole eggs and egg yolk until well blended. Stir the cheese mixture and several grinds of pepper into the eggs.

From this point on, timing and temperature are crucial. Put a large serving bowl in the sink and set a fine-meshed strainer or colander in the serving bowl. Place frozen peas in the bottom of the strainer. When the spaghetti is done, pour it into the strainer, so that its hot cooking water thaws the frozen peas and warms the serving bowl.

Toss the drained spaghetti into the pan with the bacon/pancetta and stir a couple of times to coat the pasta with the fat. Being careful not to burn your fingers, empty the hot water from the serving bowl, reserving about 2 ladlefuls. Transfer the pasta to the warmed bowl, add the egg mixture and stir and toss vigorously with wooden spoon to coat the pasta evenly. Adjust the consistency of the sauce with some of the cooking water if needed. Divide among warmed plates and serve at once.

Serves 4-6.

No doubt that many of you reading this entry will be very disappointed with the content. It’s all about cocottes. Evidently, the French word cocotte has two meanings. There’s the culinary definition – an individual serving sized dish of baked eggs and cream. And then there’s the other meaning referring to – well, you know – ladies of the evening.

So, if you’ve landed here via a Google search with hopes of photos and info on the red light district cocottes, sorry, this post is all about eggs. But if you’re here for the edible cocotte (I’ll restrain myself and not make an off-color joke here) then boy-oh-boy, do I have a dish for you.

The nuts and bolts of this dish are simple (and delicious): eggs, heavy cream, bacon, sautéed potatoes and butter. How can you go wrong, right? You can’t.

The other unique element of this dish is the presentation. It has the beauty of a sunny side up egg (bright, intense yellow yolk center) but with the ease of making a frittata – just mix and pop it in the oven. Again, how can you go wrong?

I was indirectly inspired to make this dish. Walking through a local home store, I found these cool tiny 6-ounce ramekins that were designed to look like a full sized Le Creuset enameled Dutch ovens. I saw them. I was intrigued. Resistance was futile. I bought them. (Did I mention that they were only $2.50 each?)

It wasn’t until I got home that I thought, “Sure they were cheap but what can I use them for?” Individual Mac & Cheeses? That could work. Or maybe soup dishes? Too awkward and forced.

At some point I thought of cocottes. I also remembered this Gourmet magazine recipe that I bookmarked a while back. At this point I should mention that the original Gourmet recipe has almost no resemblance to the recipe that I ended up making. It has been tweaked (ingredients & technique) almost beyond recognition. Not because I possess any advanced skills at culinary improvisation. I just didn’t want to go to the market and buy the ingredients. I used what I had on hand. As I have mentioned before on this site, I can be quite lazy.

More important than the presentation is the flavor. It’s delicious, filling and satisfying. The sautéed potatoes and leeks. The bacon. The lightly cook egg with the rich runny yolk. The cream.

I think this would make a great brunch dish. Or better yet, make them, serve them on a tray with the Sunday paper, orange marmalade buttered toast, a glass of OJ and/or coffee and it becomes the perfect breakfast-in-bed treat for your main squeeze.

NOTE: If you’re making this dish for a group. I would suggest that you cook the bacon and potatoes-leek mixture ahead of time (even the day before). And a bit before you’re ready to serve, assemble the ramekin components and pop them in the oven.

NOTE 2: The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.

NOTE 3: I recommend that you use a nonstick pan for sautéing the potatoes. I didn’t. A good deal of my potatoes burned and stuck to the pan. Using a nonstick pan also allows you to use less of the rendered bacon fat when cooking the potatoes. Which is good since it’s a bacon, heavy cream and yolk dish.

Cheers!

EGGS EN COCOTTE BAKED WITH CREAM & BACON

¾ cup slab bacon cut into lardons (1/4” wide batons)

2/3 cup potato, ½” diced cubes

1/3 cup leeks, diced

dash of dried thyme

2 large eggs

3 TBL heavy cream

1 TBL butter

Salt and fresh cracked pepper, to taste

Chives, diced (for garnish)

Equipment: 2 (6-ounce) ramekins

Preheat oven to 350°F with rack in middle.

In a medium sized nonstick sauté pan, cook bacon lardons over moderate heat until it they are crisped and cooked through.

Let bacon drain on a paper towel.

Meanwhile pour off and discard all but 1 tablespoon of the rendered bacon fat. To the sauté pan, add potatoes, leeks and thyme and cook until the potatoes are cooked through, about 20 minutes.

Divide and layer the potato/leek mixture among the two ramekins. Add a layer of bacon lardons to each serving (reserving a few of the lardons to garnish the cooked dish). Spoon 1 tablespoon of heavy cream into each serving. Crack an egg into each ramekin and season lightly with salt and pepper. Spoon 1 teaspoon (2 teaspoons, if you dare) of cream over each egg. Cut the tablespoon of butter into 4-6 small pieces and dot the top of each ramekin with butter.

Put ramekins in a shallow baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, 15 to 20 minutes, removing from oven as cooked.

Serves 2

Wait!!! Don’t hit the “X” button on your screen.

You might be thinking, “A soup made out of nuts? No thanks. I’ll pass.”

But it’s actually a very delicious dish. Let me explain.

I was flipping through a back issue of the magazine, Metropolitan Home, when I came across a recipe for chestnut soup. Hmmmmmm. I was intrigued. I’d never heard of a soup made out of nuts before (keep in mind that I’m originally from Alabama, so, anything not deep fried is pretty exotic to me).

What would it taste like? Being a pureed nut soup, would the final product be grainy or smooth? I went through this deliberation process, but honestly because I love trying new dishes, I had pretty much already made up my mind to give this soup a try.

In addition to being unique, the recipe is also seasonal. With the exception of this delish Cranberry-Lemon Chocolate Tart from last week, I have been trying my best to cook with seasonal (and regional when possible) produce. And what can be more seasonal than roasted chestnuts in January?

I’ve only made a few tweaks to the original recipe.

First, the original recipe called for frozen chestnuts. To me the beauty of cooking is in using all my senses. I wanted to feel the soft but hard shells. I wanted to perfume the house with the smell of the sweet chestnuts roasting away in the oven. I wanted to hear the cracking and feel the anticipation as I work to release the chestnuts from their shells. So there would be no frozen chestnuts in this soup. I wanted the whole experience…I would roast them.

The second change was in how the fat and diary was incorporated into the recipe. The original recipe used only heavy cream which is added in the soup towards the beginning of the cooking process. I am not a big fan of boiling cream in creamed soup. I prefer to cook the vegetables with stock and milk (I use low-fat) and finish the soup off with a bit of heavy cream. It’s a technique from James Peterson’s book ‘Vegetables’ – which to me is the bible of vegetable cooking. The book’s cover proclaims it as “the most authoritative guide to buying, preparing and cooking” vegetable. I agree. It is.

In the end, I really enjoyed the soup and its complex flavor profile. The sweet ‘meatiness’ of the chestnuts paired with the tang of the cream fraiche is a great marriage. It’s also a great ‘soup & sandwich’ soup. It lends itself to being matched with a nice hearty, earthy sandwich.

No sandwich? It works well with a nice glass of dry white wine. Which is what I did.

Note: For a vegetarian version replace chicken stock with veggie stock.

Cheers!

ROASTED CHESTNUT SOUP WITH CRÈME FRAICHE

2 cups fresh chestnuts

½ cup yellow onion, diced

½ TBL dried thyme

1 TSP Kosher salt

2 TBL extra-virgin olive oil

2 cups milk (I prefer low-fat)

4 cups chicken stock (low sodium, reduced fat, if using canned) or veggie stock

1 cup heavy cream

Crème fraiche, for garnish

Freshly ground black pepper

Preheat oven to 425⁰F.

Placing the chestnuts flat side down on a dish towel (to prevent slipping), carefully score each with an “X” mark across the shell with a sharp serrated knife. Place chestnut in a baking pan with the “X” side pointing upwards. Roast chestnuts for 20-25 minutes. Remove chestnuts from oven. When they are just cool enough to handle peel them of their shell and inner skin. Note: Peel the chestnuts before they become cold.

Over medium heat, sauté the onions and thyme with a pinch of salt in the olive oil in a heavy bottom sauté pan until the onions are translucent, about 8 minutes. Add ½ cup water and simmer gently until the onions are soft and sweet and the water has almost evaporated. Add the milk and chicken stock and bring to a gentle simmer.

Add chestnuts and simmer until chestnuts are falling apart, about 25 minutes.

Remove soup from heat and stir in the heavy cream.

Using a hand held blender, puree soup until it is well blended and smooth. If the soup is too thick for your taste, feel free to add more milk to thin it out (or more heavy cream, if you dare). Salt to taste.

Note: For an extra smooth finish pass soup through a fine strainer after pureeing it).

Serve soup hot with a dollop of crème fraiche and lots of freshly ground black pepper over the top.

Serves 8 to 10

I’m happy to report that rehab is going well. Actually, it’s safe to say, “Rehab rocks!!!”

If you read the last post for Pumpkin Pie Granola Bars, you know I’m on a self created and monitored seasonal rehab program to wean myself off of my addiction to summer. I’ve thrown myself into autumn: the crisp days, the fashion and more importantly, the hearty produce.

How am I doing? As far as the crisp days, I’m enjoying my morning runs even more. Fashion wise? Last weekend, I picked up an awesome winter white jacket and a pair of winter suede loafers (‘winter suede?’ yes, I fell for this ridiculous marketing gimmick. What can I say? They were on sale).

And in terms of food, I’ve been cheffing up a variety of seasonal recipes that have really given me inspiration.

The other night I was going through my TIVO programs to see what had been recorded.

Along with an alarming number of reality shows, there were tons of recorded episodes of the Martha Stewart Show (don’t laugh). I randomly picked one and hit play. I struck gold.

There was this chef, Ron Suhanosky, who was demonstrating his recipe for Sweet Potato Gnocchi.

I’ve made Gnocchi before, but I was intrigued by the process of this recipe. Plus, it seemed so easy. I decided that I would give this recipe a try.

Suhanosky’s recipe called for pairing the gnocchi with ‘drunken prunes.’ This was too many layers of sweetness for me so I omitted it. I wanted to go for balance.

I wanted to counter the sweetness of the gnocchi. So, I added a cream sauce and lardons of smoked bacon.

I really like these gnocchi and the balance of flavors in the dish. Slightly sweet gnocchi, creamy sauce, hearty smoked bacon and the sweet-saltiness of the parmesan cheese really worked well together. I mean, what could be better?

NOTE: The original recipe called for using rice flour to complement the all-purpose flour. You know how lazy I can be…I axed the specialty rice flour and only used all-purpose. It could be for this reason that I need more than the 2 cups of flour that the original recipe called for. I ended up using more like 2½ cups. Be careful not to add too much flour (or you’ll end up with tough, poached hockey pucks) but feel free to add a little more flour until the dough isn’t sticky. Depending on your conditions (i.e. humidity, wetness of the sweet potatoes) you may need a more or a little less flour.

SWEET POTATO GNOCCHI WITH BACON & CREAM SAUCE

Adapted from by Pasta Sfoglia by Ron & Colleen Suhanosky

For Gnocchi:

1½ pounds sweet potatoes (1lb 11oz)

1½ pounds russet potatoes

2 ½ cups all-purpose flour, plus more for dusting

1 large egg

¼ cup pure maple syrup

1 TSP coarse salt

For Cream Sauce:

1½ TBL unsalted butter

1½ TBL flour

2 cups milk

salt and pepper, to taste

1½ cup bacon, cut into lardons

1 cup of chives, diced

Preheat oven to 400 degrees. Wrap sweet potatoes in parchment paper-lined aluminum foil. Bake until easily pierced in the center with a fork, about 1 hour. Let cool.

Place russet potatoes in a large pot; add enough water to cover. Bring to a boil over medium-high heat and cook until easily pierced in the center with a fork. Drain, and let potatoes cool to the touch.

Wrap both sweet and white potatoes in a clean kitchen towel and rub to remove skins. Pass potatoes through a ricer, into a large mixing bowl.

Spread all-purpose flour on a clean, dry work surface. Place potatoes on top of flour. Add egg, maple syrup, and salt. Using your hands, mix together ingredients on work surface until well combined to form a dough. Gently knead dough into a 10-by-8-inch rectangle. Let rest for 2 minutes.

Lightly dust a clean, dry work surface with rice flour. Cut the rectangle into 4 equal pieces. Roll each piece into a 1-inch-thick rope. Cut each rope into 1/2 inch gnocchi.

Store gnocchi on a rice flour-covered baking sheet until ready to use. Dust with rice flour. Gnocchi can also be frozen up to 2 weeks. To freeze, place them, dusted with rice flour, in a single layer on a baking sheet and freeze. Once frozen, place them one on top of the other in an airtight container. To thaw for cooking, place gnocchi in a single layer on a baking sheet in the refrigerator for not more than 1 hour before cooking.

To cook, bring a large sauté pan of salted water to a boil. Boil the gnocchi in batched (about 4) in they begin to float, about 3 minutes. Remove with a strainer and set aside. Continue cooking the remaining gnocchi.

In a medium sauce pan, cook bacon over medium heat until crisped and cook through, about 5-8 minutes. Remove and drain bacon on a paper towel. Discard rendered bacon fat from saucepan – do not clean bacon bit out of the saucepan.

Melt butter in sauce pan and whisk in flour. Cook over medium-low heat until flour is cooked, about 3 minutes. Pour in milk and whish until liquid slightly reduces to a gravy-like consistency, about 4 minutes.

Add gnocchi into cream sauce and stir to heat through. Salt and pepper to taste.

Pour gnocchi and sauce into a serving platter. Garnish with bacon and herbs. Serve immediately.

Makes about 2 1/2 lbs of gnocchi.

“Ouch!” It felt like the wrath of God had just rained down on me.

Cooking can be a dangerous sport. There are the occasional little cuts and the accidental burns from searing hot sauce pans. But the most dangerous (and painful) of them all is carelessly working with fresh peppers.

And no matter how often I try to remember to wash my hands after working with jalapenos or scotch bonnets I still sometimes forget.

On those occasions I am usually painfully reminded of this lapse of judgment when I inevitably rub my eyes. It’s a special hell that I wouldn’t wish on my worst enemies (well, maybe some of them).

So before I go any further with this recipe, here’s a warning to the wise…the recipe calls for fresh jalapenos. Please don’t forget to wash your hands after you handle them.

That’s the note of caution. Now here’s the good news…the reward of this recipe is totally worth the risk.

As a former Southerner, I love fried foods – especially chicken. And I am always looking for different ways to enjoy this Southern pastime – a recipe that brings something different to the table. I think this recipe for Spiced Lime Fried Chicken just may fit the bill.

It’s not your average fried chicken fare. There are a few twists.

First, there’s no flour. So it’s missing the heavy and thick oil-soaked crust that plagues many traditional fried chicken recipes. Instead, this recipe uses egg whites, corn starch and sesame oil batter to form a beautiful golden “crust” on the chicken. It’s gluten free fried chicken, y’all!

And then there’s the flavor. It’s a nice layering of flavors. Key to this recipe’s uniqueness are the notes of citrus and heat/spice that really help to make this dish come to life on your tongue. None of these elements overpower the chicken. Actually, the hint of lime gives the chicken a nice, bright lift. And the five spice marinade and the toss with jalapenos really give the chicken a slight kick of heat in the end.

I love this recipe. I make it often. Even my mom and aunts, who are Southern/Soul Food aficionados, give this ‘new fangled’ version two thumbs up.

This is no one note snoozer. This fried chicken has a full symphony of flavors that will make you stop and taste the roses. And cut into strips, they are perfect for a cocktail party.

NOTE: You can easily adjust the heat of this dish. For more heat, toss the fried chicken and jalapenos for a longer period of time. You want to the lime and jalapenos almost directly after frying. The heat from the chicken really helps the lime and jalapenos to release their flavors.

SPICED LIME FRIED CHICKEN

Some like their food spicy and then some people like it SPICEY. For those who can’t get enough spice you can try to use unseeded jalapeno slices when tossing the chicken at the end – jut be careful to remove the jalapeno slices so that no one bites into a jalapeno seed. Also, the longer you toss the jalapeno with the chicken the spicier it gets. So adjust this per your taste.

2 egg whites

1½TSP toasted sesame oil

1½TSP Chinese Five-Spice

2TBL corn starch

1½TSP Kosher salt

¼TSP freshly ground pepper

1/2 TSP dried oregano

1/4 TSP red pepper flakes

3 boneless, skinless chicken breast (about 2lbs), cut into thin long strips

2 cups canola oil

1 lime, cut into eights

1 jalapeno pepper, seeded and thinly sliced cross sections

In a large bowl, whisk egg whites, sesame oil, five-spice, corn starch, salt, grounded pepper, oregano and red pepper flakes until the egg whites have loosened.

Stir in the thinly sliced chicken breast into the bowl until the chicken is completely coated. Let chicken marinade in the refrigerator for at least one hour.

In a large saucepan or wok over medium high heat, heat canola oil until it shimmers (about 325˚).

Being careful not to over crown the pan, cook chicken strips until they are light-golden brown and cooked through, about 5-6 minutes. Let each batch drain on a rack or paper towel.

In a large mixing bowl, thoroughly toss chicken, lime and jalapeno slices in a bowl (keep in mind the longer you toss the jalapeno and chicken, the spicier it gets). Salt and pepper to taste. Serve.

Serves 4-5.

I’ve been holding out on you.

Earlier this year I was thumbing through the March issue of Food & Wine magazine, when I came across this recipe for Pork Souvlaki & Tzatziki. It stuck out for two main reasons.

First, was the presentation. Souvlaki, a classic Greek dish of marinated and cubed pork or lamb, is usually cooked with onions on a skewer. This Food & Wine interpretation dispensed with the pesky skewers and called for sautéing the meat and onion in a cast-iron skillet. Ahhh…nice and simple.

Secondly, the recipe just seemed flavorful and easy.

Since first making it back in March, this recipe has become one of favorite finds of the year.

The secret is in marinating the pork and onions in the lemon juice, olive oil mixture. The lemon juice tenderizes the meat and gives the onion a beautiful bright flavor that just wakes up your taste buds.

Serving it with the tzatziki (yogurt sauce) really rounds it out. While the pork is bright and hearty the tzatziki is cool and refreshing. They work well together – they kind of have this tasty ‘good cop, bad cop’ thing going on. Stuff them in a warm pita bread and you have the perfect meal in a pocket.

Now, you maybe asking, “If you love this dish so much, why have you been sitting on it for half a year?” I’m embarrassed to admit this but the reason is pure vanity. I made and shot this dish a few months ago but was so unhappy with the photographs that I shelved the post. I had planned on re-shooting the dish but I never got around to it.

So, if the photos don’t scare you off, I encourage you to give this recipe a try. It’s simple. It’s easy. And it’s super delicious. Enjoy!

PORK SOUVLAKI & TZATZIKI

1¼ lbs pork loin, cut into 3-by-1/2 strips

1 large onion, cut into ½” wedges

¼ cup plus 2 TBL extra-virgin olive oil

3 lemons, juiced (optional: 1 lemon cut to wedges for garnish)

2TSP dried oregano

3 garlic cloves, divided and mashed to a paste

Kosher salt and freshly ground pepper

1 cup Greek whole-milk yogurt

½ English/Seedless cucumber, seeded and finely diced

2TBL mint, chopped

warm pita, for serving

In a medium bowl, toss the pork strips and onion wedges with olive oil, lemon juice, chopped oregano and garlic paste from two of the garlic cloves. Season with 1½ teaspoons of salt and ½ teaspoon and let stand for at least 30 minutes (preferably up to 2 hours).

Meanwhile, in a bowl, mix the yogurt, cucumber, mint and the remaining garlic paste. Season the tzatziki with salt and pepper.

Heat a large cast-iron frying pan until it is very hot. Add pork and onion wedges along with any marinade and cook over high heat, turning once or twice, until the pork and onions are tender and caramelized, about 12 minutes.

Transfer the pork and onion to plates and serve with the tzatziki, lemon wedges and pita.

Serves 4

It was love at first site….I mean bite.

Years ago (about 9) I came across the cookbook How to Cook by Delia Smith. I purchased the book mainly for one recipe and one recipe only (since then I have picked up many other recipes in the book). While thumbing through the book sitting crossed legged in the middle of the aisle of my local Barns & Noble, I was mesmerized by the recipe on page 52.

It was for an Omelet Soufflé. I am not a huge fan of egg dishes but the omelet featured in the photograph looked so luscious, light and fluffy that I decided right then and there to get the book… at full retail price.

(Note: Paying full retail for anything is a huge thing for me. I am known for going into full on negotiation mood when trying to get the best price for $1.00/set stemware at the Salvation Army. I know…that’s just sad.)

Back to the recipe. It did not disappoint. I’ve cooked it (in many variations) for nearly a decade. The omelet, which rises like a soufflé, is so unique that it’s definitely one of those showstopper types of dishes.

For me, it’s a particular favorite on Valentine’s Day morning, for breakfast when we have guests staying overnight or a quick bite when I have the late night munchies – no, not those munchies.

For many people, including me, soufflés can be stressful to make. But this soufflé omelet is so easy to make that you’ll be amazed. It takes less than 7 minutes to prepare and it’s a very forgiving soufflé that doesn’t deflate very easily or fast (The omelet in these pictures was shot up to 15 minutes after the omelet was cooked). And more importantly is the taste – a beautifully rich eggy flavor.

I’ve adapted the recipe to use mozzarella and Parmesan. But the beauty of this recipe is its flexibility. More then likely, whatever cheeses you have on hand will work. If you only have Gruyere and cheddar in the fridge, that’s fine. What about mozzarella and goat? I think that’s a fabulous combo.

The only thing I would recommend is that if you use a combo of cheeses, use the strongest flavored one in the smaller quantity to make sure you don’t over power the dish.

Let’s say on a 1 through 10 Ceramic Canvas recommendation scale, this recipe ranks an eight.

If you are having the omelet soufflé for dinner, try it with a nice glass of dry red wine. It’s a fabulous combination.

Enjoy!

TWO CHEESE OMELET SOUFFLÉ

Adapted from How to Cook by Delia Smith

This recipe serves one. To serve two, just double the ingredients and use a 9” or 10” sauce pan.

3 large eggs

1/3 cup shredded mozzarella cheese

1oz shredded Parmesan cheese

1/4 TSP kosher salt

¼ freshly ground pepper

3 TBL finely chopped chives

1 TBL butter

Preheat broiler.

Separate eggs, placing yolks in a small bowl and the white into a large bowl.

In the bowl with the yolks, add half of the mozzarella, half of the Parmesan, kosher salt, pepper and 2 tablespoon of the chives. Stir mixture to blend.

In the large bowl, whisk egg whites to form soft peaks.

Using a large spatula, gently fold the yolk mixture into the whipped egg whites.

Meanwhile, melt butter in an 8” saucepan over medium-high heat.

Pile egg mixture into the saucepan. Give pan a good shake to even it out. Cook for exactly 1 minute.

Pour remaining mozzarella over half of the omelet.

Place the omelet under the broiler (about 4” from the heat source) and cook for 1 minute, until the omelet puffs up and begins to turn golden.

Remove omelet from broiler. Use a spatula to loosen the omelet around the edges of the pan. Ease half of the omelet on to a warm plate and turn the remaining half onto the other.

Garnish with remaining Parmesan cheese and chives.

Martha would never lie to me…would she?

I can’t say that I’ve always been a fan of turkey burgers. Ever time that I have tried them they have come out dry and as tasteful as cardboard.

So, years ago when I was watching an episode of the Martha Stewart Show and Martha was claiming that her turkey burger recipe was like no other turkey burger, I knew I had to give them a try. I mean, Martha would never lie to us, right (I can already hear you snickering – and no, I don’t include federal prosecutors and grand juries in the ‘never lie to us’ category. That was all a big misunderstanding.).

After watching the show, I downloaded the recipe from the website and filed it away in my “Recipes to Try” folder.

At some point I did give them a try. And I am so glad that I did. I have made a few tweaks to the original recipe over the years and it has become a staple in my cooking repertoire (what a fancy word, right?).

They’re fast and easy to make (perfect weekday meal) and more importantly they are full of flavor and juicy – no cardboard patties here.

The trick to these burgers is simple…do not overcook them. I use an indoor grill and I cook the full-sized burgers (as opposed to the slider sized patties pictured in this post.) for 3 minutes on each side (covered).

Often when I make these burgers I pair them with a side of caramelized onions. It’s a perfect match. The spicy burgers serve as a nice counter to the sweetness of the onions.

Yum! Enjoy.

TURKEY BURGER/SLIDERS WITH CARAMELIZED ONIONS

Caramelized Sweet Onions:

2 TBL unsalted butter

1 large Vidalia onion

1/3 TSP dried thyme

dash red pepper flakes

1 TBL granulated sugar

.

Turkey Burger:

1 1/3 lb ground turkey meat

½ cup minced scallion, including green parts (about 6 scallions)

1 medium shallot, peeled and finely minced

1 ¼ TSP Tabasco Sauce

½ TSP freshly ground black pepper

1 TSP Worcestershire

1 ½ TSP salt

1/3 cup shredded Parmesan cheese

Hamburger Buns (4 regular sized or 5-6 slider sized buns)

Toppings of you choice: ketchup, mustard, tomatoes,

To make the caramelized onions, melt butter in a large skillet over medium-low heat. Add onions, thyme, pepper flakes and sugar and stir until mixed. Cover and cook until onions are soften and browned – making sure to stir occasionally to prevent onions from burning. About 25 minutes. Set aside.

Meanwhile, combine turkey, shallot, scallions, Tabasco, Worcestershire, the 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the Parmesan cheese in a large bowl; mix very lightly to combine.

Heat a grill or grill pan to medium high. Form equal patties (4 full sized patties or 5-6 sliders), and cook them through, about 3 minutes per side on the grill, or 8 minutes on the grill pan.

Top burgers with the caramelized onions, and garnish with toppings of your choice (tomato, lettuce, condiments). Serve.