A Very Moo-ey Christmas

Look what I got for Christmas!! That is a cow print cappuccino maker. Isn't it adorable?! I've been eyeing it for YEARS and Santa finally brought it to me.

I love cows, you see. Since I was little my nickname was "vaquita" which means little cow in Spanish*. As a result the cow has become my favorite animal. I have cow print ice cream bowls, a cow angel for my Christmas tree, and cow salt and pepper shakers.

Hope everyone is having wonderful holiday season! As part of my resolutions for the new year I'm going to try to cook and blog more. See you all in 2011!

*the v sounds like a b...which makes "vaquita" sound more like Becky

In Pictures: Thanksgiving dinner

Wow. It's been a while. I've been super busy. And I moved. And I have had some serious cook's block. It was bad. But, I've been cured! How? It was simple, really. All it took was two days of cooking for Thanksgiving- every foodies favorite holiday!

Day 1 was for baking:

Pumpkin cookies with butterscotch chips were quickly made into ice cream sandwiches.

That's the beginning of an apple tarte tatin which, along with the cookies, are courtesy of Joy the Baker. If you haven't checked her out you MUST. I want to bake with her and be her friend.

Day 2 was for everything else:

Stuffing with apples and Black Forest ham. A new (and delicious) recipe!

Brown sugar glazed sweet potatoes. You really don't need dessert when you have these.

I turned these butternut and acorn squash into a creamy and dreamy soup! MMM.

And FINALLY...the main event...Bacon wrapped turkey. That's all I have to say about that.

Sweet Sunday: Chocolate Chip Cookies

These chocolate chip cookies are perfect. Now, I know everyone has an opinion on the perfect chocolate chip cookie. Chewy or crisp? To me the perfect chocolate chip cookie is a little bit of both. Slightly crisp on the outside but soft and chewy in the middle. And that's exactly what you'll get from this recipe. I found this recipe on the Food Network website years ago and have never made one adjustment...it's that good. In fact, one of my friends declared them "the best chocolate chip cookies ever!". Let me know what you think!

Chocolate Chip Cookies

from foodnetwork.com

makes 32

1/2 cup unsalted butter

3/4 cup packed dark brown sugar

3/4 cup sugar

2 large eggs

1 tsp. vanilla extract

1 12 ounce bag of semisweet chocolate chips

2 1/4 cups all-purpose flour

3/4 tsp. baking soda

1 tsp. fine salt

Place two racks in the middle of the oven and preheat to 375. Line baking sheets with parchment paper.

Melt butter and let cool lightly. Whisk sugars, eggs, butter, and vanilla in a large bowl until smooth. Whisk flour, baking soda, and salt in another bowl. Stir dry ingredients into wet ingredients with a wooden spoon. Add the chocolate chips and stir again.

Scoop heaping tablespoons of dough onto the prepared baking sheets. Wet hands slightly and roll the dough into balls. Space the cookies two inches apart. Bake until golden but still soft, about 10 - 12 minutes. Let cool.

Sweet Sunday: Fail

Broken pipe under kitchen sink = flooded kitchen = many dirty dishes = no baking today

Boo.

Sweet Sunday: Devil's Food Cupcakes with Chocolate Ganache

What better way to end your weekend than with something sweet? I can't think of one. Every Sunday I'll be whipping up something to satisfy your sweet tooth and give your work week a delicious start!

This recipe is originally for an absolutely gorgeous layered Devil's Food Cake with Strawberry Cream, but I don't have a cake pan. I know, right? I think it got lost in one of my many moves. Anyway, I decided to ditch the cream filling and make cupcakes instead. They came out lovely. I really wanted to top each ganache glazed cupcake with one red raspberry, but Harris Teeter didn't have any. Next time...but for now, chocolate on chocolate will do just fine!

Devil's Food Cupcakes with Chocolate Ganache

adapted from Tempted: 150 Very Wicked Desserts by Joan Glynn

makes 16 cupcakes

Cupcakes:

2 1/4 cups self-rising flour

2/3 cup unsweetened cocoa powder

1 tsp. baking soda

1 1/2 cups sugar

3 eggs, lightly beaten

2/3 cup butter, softened

Ganache:

1 1/2 cups dark chocolate chips

5 tbsp. butter

Preheat the oven to 350 degrees. Line a muffin tin with paper liners and set aside. Sift the flour, cocoa, and baking soda into a large bowl. Add the sugar, eggs, butter, and 1 cup of water. Using and electric mixer, beat on low for 1 minute. Increase the speed to high and beat for another 4 minutes. Spoon into the cups until they are 3/4 of the way full. Bake for about 20-22 minutes until a skewer inserted into the center comes out clean. Let cool completely before glazing.

For the ganache, melt the butter and chocolate in a double boiler until silky smooth. While it's still warm, dunk the tops of the cupcakes into the glaze.

Veggie and Orzo Stuffed Peppers

I sure hope you guys like asparagus! In the next few days I need to use up two huge bunches. I'll be throwing it into everything from omelettes to pasta; breakfast, lunch, and dinner. Don't be surprised if I turn green by the end of the week.

Veggie and Orzo Stuffed Pepper

serves one

1 bell pepper, cut in half and seeds taken out

1 tbsp. olive oil

1 garlic clove, minced

salt and pepper

15 asparagus spears, cut into bite-size pieces

1 cup frozen peas

1/4 cup orzo

3 tbsp. parmesan cheese

Preheat the oven to 400 degrees. Cook the orzo for half the amount of time suggested on the box. The orzo will continue to cook in the oven later. Meanwhile, heat the olive in a small pan. Saute the garlic and asparagus for 2 minutes, until the asparagus is bright green but not fully cooked. Combine the asparagus, peas, orzo, and 2 tablespoons of cheese in a bowl.

Spoon the orzo mixture into the pepper halves and place them in an oiled baking dish. Cover with foil and bake for 40 minutes. Uncover, sprinkle with the remaining cheese, and bake for another 5 minutes.

Best Week Ever

I'm spending this entire week house sitting for a family with cable TV, a microwave, a dishwasher, and this adorable doggie:

I may never want to leave!

Rosemary Chicken

I consider myself a lady of good taste. I like movies like Eternal Sunshine of the Spotless Mind. I listen to New Pornographers. I am addicted to Mad Men. But, like everyone, I have my guilty pleasures. I own the movie Twilight. I blast Lady Gaga in the car. Sometimes I watch trashy reality shows. Okay, what I really mean is that I LOVE trashy reality shows and will schedule my evenings around them. For example, every Monday for the past two months I've been busy…watching The Bachelorette.

I don't have cable so my trashy TV nights require a bit of extra planning. Lucky for me, a fellow trash addict with cable AND a very comfy couch lives right up the street! With a bottle of wine close at hand we criticize Ali Fedotowsky's outfits, laugh at the ridiculous songs the men sing for her, and complain about how we can't find men who will salsa dance with us in the middle of the street. Well, at least I complain about that. I really don't think that's too much to ask for…

So, when the finale rolled around and it was time for Ali to choose Mr. Right we decided to do something special. I have always loved the idea of a themed dinner party (I once planned to make an Ice Wine Chicken to go with The Mighty Ducks. This plan was foiled by Snowmageddon.) so I decided to make what I'm calling "Will you accept this rosemary chicken?". For those of you who aren't familiar with the show, the bachelorette gives roses to a select group of men at the end of each episode asking each of them "Will you accept this rose?". They all say "yes". Of course. Also on the menu was roasted asparagus, goat cheese salad, and chocolate cupcakes with pink icing!

ps- I want to hear about your guilty pleasures!

Will You Accept This Rosemary Chicken?

serves 4

• 4 boneless, skinless chicken-breasts, pounded thin
• 1 tablespoon olive oil
• 2 garlic cloves, chopped
• 1 teaspoon kosher salt
• freshly ground black pepper
• 1/2 cup sherry vinegar
• 1/2 cup low-sodium chicken broth
• 1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
• 
  
• Heat the oil and garlic in a large skillet over medium-high heat until the the garlic softens. Add the chicken breasts and cook until golden, 3 to 5 minutes on each side. Add the salt, pepper, vinegar, chicken broth, and rosemary. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender. Remove the chicken to a platter and keep warm. Increase heat to high and allow sauce to get thick and syrupy, about 3 minutes. Spoon over chicken.

Salmon in Lemon Brodetto with Pea Puree

My mother used to be a chemist. When you meet her it's hard to imagine…she is so cool and chic…I can't really see her in a lab coat. But, when you see her cooking it makes perfect sense. Now her kitchen is her laboratory and the meals she creates are her experiments. The woman rarely uses a recipe and yet her dishes come out perfect every time. If she does open a cookbook it is merely for inspiration. Halfway through she will add a little of this or stir in a bit of that making it her own.

So, I blame her for my collection of barely used cookbooks. When I cook it's usually things I learned from her (pork chops in tomato sauce, lasagna, frittatas)…no recipe required. The books look great collecting dust on my bookshelf, but I think it's time to start using them.

Giada de Laurentiis has a few really great cookbooks. The recipes are pretty simple and the pictures are gorgeous! Like my mama, I changed this recipe a tiny bit (using parsley instead of mint) and it came it delicious!

Salmon in Lemon Brodetto with Pea Puree

adapted from Giada's Kitchen by Giada de Laurentiis

serves 4

Lemon Brodetto

2 tbl. olive oil

1 shallot

2 lemons, one zested and both juiced

2 cups low-sodium chicken broth

Pea Puree

2 cups frozen peas, thawed

1/4 cups fresh parsley

1 garlic clove

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 cup extra-virgin olive oil

1/2 cup Parmesan cheese

Salmon

1/4 cup olive oil

4 (4 to 6-oz.) salmon fillets

kosher salt, pepper

For lemon brodetto:

Warm the olive oil in a medium saucepan over medium heat. Add the shallot and saute until tender (about 7 minutes). Add the lemon zest, juice, and broth. Bring to a simmer, cover, and keep warm over low hear.

For pea puree:

Combine the peas, parsley, garlic, salt, and pepper in a food processor and puree. Slowly drizzle in the olive oil while the machine is running. Transfer the puree into a small bowl and stir in the cheese.

For salmon:

Warm the olive oil in a large, heavy skillet over high heat. Season the salmon with salt and per. Sear the salmon on one side until a golden crust forms (about 5 min.). Flip the fish and cook for another 4 minutes (or a little less depending on how well cooked you like your fish).

To assemble:

Divide the brodetto into four shallow bowls. Place a large spoonful of pea puree in the center of each bowl. Lay a piece of salmon on top of each mound of pea puree and serve immediately.

*if you have a grill I think it would be great to simply grill the salmon instead of cooking it on the stove. It would come out lighter and less oily.

Ooooh la la

What do you think of the Cabaret's makeover??

Tres chic, no?

Arugula and Ham Stuffed Chicken

Bonjour, readers! I know, I know…I still have to write about Paris, BUT my sister has the pictures of the meal I want to write about so you're just going to have to wait. Big sis, please send me those pictures…

Also, those of you who know me know that I'm a bit of a scatterbrain. I'm disorganized and forgetful and as a result I left 'that cord that connects my camera to my computer when I want to upload pictures' at my parents house. Silly me. So for this post you're going to have to use your imagination! It'll be fun.

I'm calling it Arugula Pesto and Ham Stuffed Chicken Breasts. Close your eyes. Can you picture it? It's pretty…well, you know what chicken looks like but this dish has a bright green from the pesto and a lovely pink from the ham. Those are two of my favorite colors, now that I think of it. As it cooks the smell of garlic and olive oil (best combo ever) emanates from the oven and that makes you smile. Luckily, it's ready in about half an hour and it tastes even better than it looks and smells!

Arugula Pesto and Ham Stuffed Chicken Breasts

serves 2

2 handfuls of arugula

1 garlic clove

3 tbsp. parmesan cheese

extra virgin olive oil

2 chicken breasts (flattened)

2 slices of ham (from the deli counter is great)

salt

pepper

Preheat your oven to 350. In a food processor, combine the arugula, garlic, and cheese until the leaves are finely chopped. Slowly stream in the olive oil until a smooth paste forms.

Coat the bottom of a glass baking dish lightly with olive oil. Season the chicken with salt and pepper and lay them in the dish. Layer the pesto and ham on top of each piece of chicken and roll a tightly as you can. If you need to use toothpicks to keep the chicken together go for it, but it's not necessary. Bake in the oven for 25-30 min. Let them rest for about 10 min. before serving.

Delicious Read: The Sweet Life in Paris

I'm leaving for Paris in ten days! I haven't done much planning or preparation. I have been paying more attention during French time with my preschool class. I can say the date, what the weather is like, and farm animals. I can also sing Puff the Magic Dragon. I'm sure the Parisians will love it. I've also been reading "The Sweet Life in Paris" by David Lebovitz.

Lebovitz is an American pastry chef who moved to Paris a number of years ago and has never moved back. We know he can cook as he is the author of numerous delicious cookbooks, but his latest book shows that he can also tell a great story. "The Sweet Life…" is a fun and easy read which has prepared me for all sorts of absurd happenings. Here are some things I will do in Paris:

-I will make sure to have exact change everywhere I go…according to Lebovitz not even the bank will have change for me!

-I will stand practically on top of the person in front of me in line so that no sneaky Parisians are able to squeeze by.

-I will watch where I walk because people don't clean up after their dogs.

-I will refrain from carrying a huge water bottle around town. Not only does it scream "American!" but there aren't many public bathrooms in Paris.

-I will walk everywhere.

-I will eat lots of chocolate, cheese, bread, and wine.

-I will be very happy.

Not only is the book chock full of hilarious stories, but Lebovitz also tosses in a few recipes at the end of each chapter. What better way to prepare for France than to cook some French food! Stay tuned...

Tomato and Chickpea Salad

Here's what I did over Memorial Day weekend:

1. Picnic in Virginia wine country

2. Burgers and beers at various Clarendon bars

3. Nachos and margaritas by the water in Annapolis

4. Trivia night and more bar food at Whitlow's on Wilson

Do you see any trips to the gym on that list? Nope. Any big leafy salads? Absolutely not. Needless to say, my body was not pleased with me come Tuesday morning. There's no way to undo an entire weekend of eating poorly and barely moving, but I was determined to try.

I went to Whole Foods and picked up as many vegetables as I could fit into my eco-friendly grocery bag. When I got home I began chopping for a delicious tomato salad. I like to put cheese in all of my salads and luckily I had a whole ball of fresh mozzarella left over from our picnic so I threw some of that in. It was the perfect dish to kick off my week of healthy eating.

Tomato and Chick Pea Salad

serves 1 as a main dish

1 tomato (I like from the vine), diced

3/4 cup canned chick peas

4 basil leaves, ripped

1/8 cups red onion, diced very fine

2 oz. fresh mozzarella, cubed

Dressing:

olive oil

balsamic vinegar

salt

pepper

Toss all of the ingredients except the cheese into a medium sized bowl. Dress to your liking and toss again. Add the cheese on top of the salad. You're done…easy peasy, lemon squeezey.

Corn and White Bean Soup

What happened to April showers bring May flowers?? The past few days have been so gray and chilly here in Arlington…perfect weather for a big pot of soup. I found a recipe for Summer Corn and White Bean Soup on Cooking Light's website and made a few changes. The recipe calls for fresh corn, but I was feeling hungry and lazy so I used canned corn. Also, I used Italian chicken sausage instead of ham for a little spicy kick that will remind you of what the weather's supposed to be like!

Corn and White Bean Soup:

(adapted from Cooking Light)

1 tablespoon olive oil

1 cup sliced green onions

2 links Italian chicken sausage, chopped

2 (15 oz.) cans corn

2 (15 oz.) cans white beans

2 (14 oz.) cans low sodium chicken broth

2 (4.5 oz.) cans chopped green chiles, undrained

Heat oil in a large pot over medium heat. Add the onions and the sausage and cook until sausage is slightly browned, stirring frequently. Stir in the corn and the remaining ingredients. Bring to a boil; reduce heat, cover, and simmer for 5-10 minutes.

Gimmick...with a Side of Sushi

When I go out for sushi I am looking for fresh and crisp flavors like cucumber, crab, and avocado. Do I want my sushi to taste like a Philly Cheesesteak? Absolutely not. Will I be ordering sushi at Sushi Rock any time soon? Doubtful.

Okay, okay…I didn't walk into Arlington's new sushi bar with a very open mind. I figured it'd be like a Japanese Hard Rock Cafe and I wasn't completely off base. I was greeted by Steve Perry and Journey blasting from the speakers. To the left of the entrance are zebra print booths and on the right is a bar backed by black and red drum sticks. This place has kitsch written all over it. It gets worse when you open the menu. Every item…from cocktails to main courses…has a rock and roll inspired name. You'll find the "Light My Fire" roll (with panko crusted shrimp) and the Bowie (an entree with salmon and potatoes). What you won't find are many classic sushi combinations. I ordered the "Wild Thing" roll which pairs tempura scallop and bacon and my friend ordered the "Satisfaction" roll which is steak, onion, and a spicy cheese sauce. Essentially a cheesesteak wrapped in rice instead of bread. Sushi Rock goes a bit overboard with the creativity.

While the sushi leaves a lot to be desired the drinks are a totally different story. From champagne cocktails to exotic fruity concoctions there's something for everybody. During happy hour (which lasts until 8pm…yay) cocktails are only $6 so you can enjoy a couple of the funky libations without breaking the bank! I'd love to hear what you think of the place so you should check out its Grand Opening Party coming up on May 26th from 6pm until close. I've heard rumors of karaoke and if those rumors are true you can bet I will be there…ready to sip and sing!

Basil Pesto

Sorry everyone, I've really be slacking with the posts. But, I didn't think you'd want to hear about how I had popcorn for dinner one night last week or how I overcooked the flank steak last night AND set off the smoke alarm. So, here's a very simple and delicious recipe for pesto. Well, it's simple if you have a food processor. If you don't then you should go buy one and make this. It's perfect over pasta or on a tomato and mozzarella sandwich. MMM.

Pesto:

(recipe in the style of my mama, which means no measurements, only approximations)

fresh basil leaves (enough to fill up your food processor)

2 garlic cloves

a few tablespoons of toasted pine nuts (optional)

a handful or two of parmesan cheese

olive oil

Throw the first three ingredients into the food processor and start pulsing. Once the ingredients are chopped, start streaming in the olive oil while the food processor is on. When it's totally pureed and combined, add the parmesan cheese and give it one last whir. Your house will smell like basil and garlic for days…yay.

Monday Meatballs

Did anyone else have a serious case of the Mondays yesterday? You know what I'm talking about. You wake up on the wrong side of the bed, wishing you had just one extra day in the weekend and needing numerous cups of coffee to get through the day. Yeah, yesterday was rough.

Fear not, dear readers (and by readers I mean my parents), I have found a cure. Here's what you do: on Saturday invite a friend over for dinner on Monday. On Sunday make a steaming hot pot of homemade meatballs. It's that easy. When you wake up feeling blue on Monday morning you will remember that you have a delicious meal and great company to look forward to and then Monday won't seem so bad.

Meatballs:

2 lbs. of ground beef

3/4 of a yellow onion

3 garlic cloves

2 handfuls of parsley

1 egg

2/3 cup of Italian breadcrumbs

2/3 cup of grated Parmesan cheese

Place beef in a large bowl. Use a food processor to finely chop the onion and garlic. Reserve 2 tbsp. for the sauce and add the rest to the beef. Chop the parsley in the food processor and add it to the bowl. Add the rest of the ingredients and use your hands to combine everything. Once all of the ingredients are evenly distributed throughout the meat form uniform balls using a soup spoon to measure.

Heat a little olive oil in a pan over medium high heat. Brown the meatballs on all sides. This imparts a great flavor and helps the meatballs keep their shape in the sauce (recipe below). When they are browned add them to your pot of sauce, bring to a slow boil, cover and let simmer for at least two hours.

Sauce:

2 tbsp. of diced onion and garlic

1 12 oz. can of tomato sauce

1 small can of tomato paste

1 cup of chicken stock

salt, pepper, and oregano for seasoning

4 basil leaves

Saute the onion and garlic in a little bit of olive oil until soft. Add tomato paste and enough chicken stock to liquify it. Season with salt, pepper, and oregano and add the can of tomato sauce as well. Bring to a boil over medium heat then lower to simmer. Before you serve it add some fresh basil leaves.

Pancetta-Wrapped Pork Roast

Pittsburgh is a pretty awesome city...magical even. I grew up there, so I'm a little bit biased, but here are just a few of the reasons:

1.The people have developed their own language (Pittsburghese)

2. There are not one, not TWO, BUT THREE rivers! Woa.

3. The Pens won the Stanley Cup last year and are on their way to winning it again.

4. The Steelers have six Super Bowl Rings.

5. The Pirates have a nice field...

6. Kennywood

7. My parent's kitchen

The kitchen at my parent's house is the most magical of all. Cooking there is always a breeze and everything comes out delicious. I guess it could have something to do with the top notch appliances and the seemingly endless counter space that I clearly do not have at my overpriced one bedroom Arlington apartment. But, I think it's mostly the Pittsburgh Magic. Don't believe me? This beautiful German's Chocolate Cake would have ended up all over the floor if I had made it in my own kitchen:

Sometimes my oven shuts off in the middle of cooking so my Pancetta wrapped Pork would not have turned out like this:

And it would have tasted awful and I wouldn't be giving you this recipe. You're lucky my parents have a magical kitchen in Pittsburgh.

Pancetta Wrapped Pork Roast

from Giada DeLaurentiis

8 large garlic cloves

1 tbsp. fresh rosemary

1 tbsp. fresh thyme

1 tbsp. olive oil

1 (3 1/2 pound to 4 pound) tied boneless pork loin roast

Salt and pepper

4 oz. thinly sliced pancetta

1 1/2 cups chicken broth

1 1/2 cups white wine

Blend the garlic, rosemary, thyme, and olive oil in a food processor until garlic in minced. Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.

Preheat the oven to 400 degrees F.

Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.

Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.