Cooking in Clarendon

Chocolate Chip Peanutty Goodness

2012-02-13T21:15:00.000-05:00

So if you read my last few posts, you might be confused as to why a picture of a fresh-from-the-oven cookie is now before your eyes.

While I'm trying (and pretty much failing) to cut back on the sweets, that doesn't mean I can't share some of the goodies I've been baking, right?

Look at it. Isn't it beautiful?

I mean, who am I to deprive you of valuable information about a very delicious chocolate chip peanut cookie?

Not me. Never.

Ok, onto the good stuff.

So while I have a favorite chocolate chip cookie recipe, I'm not above trying other variations from time to time.

This recipe comes from Williams-Sonoma Desserts which can't be bad given the title of the cookbook.

All I know is that every time I make these cookies, they are gobbled up quickly.

Though you may not need an official occasion to bake these, you could definitely brighten a special someone's day tomorrow with a plateful of these treats...your Valentine's, or just yours. Enjoy!

Peanut and Milk Chocolate Chip Cookies
(Courtesy of Williams-Sonoma Desserts)

Ingredients:
2 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 tsp. vanilla
2 eggs
1 1/2 cups milk chocolate chips
1 1/2 cups coarsely chopped, lightly salted dry-roasted peanuts

Method:
Preheat oven to 350 degrees F.

Sift together the flour, baking soda, and salt in a bowl.

In another bowl, combine the butter, granulated sugar, brown sugar, and vanilla, and using an electric mixer, beat until light and fluffy. Add the eggs and beat well. Reduce the speed to low, add the flour mixture, and mix until well blended. Stir in the chocolate chips and peanuts.

Drop rounded tablespoons of the dough onto ungreased baking sheets, spacing the cookies 2 inches apart. Bake until just beginning to brown around the edges, 25 minutes. (Important note: I baked mine between 13-15 minutes, which was plenty of time.) Transfer cookies to wire racks to cool. Store in an airtight container at room temperature for up to 4 days. (If they last that long!)

A Surprisingly Fresh Lunch

2012-02-09T14:45:00.001-05:00

Going on vacation always gives me renewed energy to try making new dishes. I was happy to discover last week -- tostadas. They are kind of like little Mexican pizzas. All I did was bake a few corn tortillas and then top them with refried beans, cheese, lettuce, cilantro, avocado, and tomato. (I did not use any chicken as the recipe calls for below and it was still delicious.) Paired with some homemade chicken tortilla soup, these tostadas made for a refreshing and simple lunch. Enjoy!

Tostadas
(Adapted from Whole Foods and About.com)

Ingredients:
8 whole corn tortillas
Vegetable oil
Salt
Chili powder

1 cup refried beans
12 ounces shredded rotisserie chicken meat
1 ripe avocado, peeled, pitted and sliced into wedges
1 cup grated pepper jack cheese (or any kind of cheddar jack or Mexican blend shredded cheese)
1 cup thinly sliced romaine lettuce
1 cup freshly chopped cilantro
1 cup chunky salsa or diced tomatoes

Method:

Preheat oven to 400 degrees F.

Brush both sides of the corn tortillas with vegetable oil and sprinkle one side with salt and chili pepper to taste. Place in a single layer on an ungreased baking sheet, and bake for 5 minutes, turning them over once, and then bake them for another 5 minutes until they are crispy.

Heat the beans and chicken in the microwave.

Once the corn tortillas are done baking, spread a thin layer of beans on each, and top with some shredded cheese. Return to the oven for about 2-3 minutes, until the cheese is melted.

Top each tortilla with chicken, lettuce, cilantro, avocado, and salsa (or tomatoes).

Sun, Surf, & Shrimp on Sanibel

2012-01-31T10:00:00.000-05:00

My family and I just got back from a trip to Sanibel Island, Florida. I already miss the warmth of the sun, and I can see why so many people from the north flock to the south in the winter. It makes me wonder why I'm still putting up with the cold.

Sanibel became a much-needed respite for us. Claire got to play in a wading pool for the first time in her little life, and after a few unstable minutes of falling into the water (and her mama stressing out and quickly coming to her rescue), she eventually mastered standing, and then walking in the water. She was so proud of herself. We were too.

Chris got to immerse himself in capturing some of the beauty of the island, which boasts some amazing sunrises and sunsets. (See photo above.)

And as you might expect, Chris and I especially enjoyed the restaurants in Sanibel, the majority of which are mom-and-pop shops that feature a wide selection of amazing fresh seafood such as grouper, shrimp, mahi mahi, sea bass and scallops. I found my favorite dish ever at a restaurant called Doc Ford's. They call it Yucatan Shrimp. I call it Love. This would seriously be the last meal I'd want to eat before I die.

I was so consumed by the dish I forgot to snap a picture, though my wise husband inquired about getting the recipe, which we came to find out had been published as part of a New York Times story on Doc Ford's - the story and a picture are here.

Sanibel was paradise for us, or as close as one can get to paradise with the responsibilities that come with having a 19-month-old in tow.

Of course, going south also makes me want to eat fresh, (healthier) food again, so even though it's cold back here, I'll be trying to recreate our Florida food experiences starting with this amazing dish.

Yucatan Shrimp
(Adapted from Greg Nelson at Doc Ford's Sanibel Rum Bar and Grille)

Ingredients:
4 T. unsalted butter
1 large clove garlic, minced
Juice of two large limes
1 T. Indonesian Sambal (preferably sambal oelek, by Huy Fong, though sriracha will work as well) - click here for further reading on this ingredient.
Kosher salt and freshly ground black pepper, to taste
1 lb. large, fresh shell-on shrimp
1 tsp. jalapeno, seeded and chopped (optional)
2 T. chopped cilantro
1 baguette

Method:
Over low heat, melt 1 T. of butter in a small saucepan. Add garlic and cook, stirring for 2 minutes. Add remaining 3 T. butter to the saucepan. After it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.

Bring a large pot of salted water to a boil. Add the shrimp and cook for 2 mintues or until they are just firm and pink. Don't overcook. Drain into a colander and shake over the sink to remove excess moisture.

In a large bowl, toss the shrimp and the butter chili sauce. Add jalapeno, and then sprinkle with cilantro and toss again. Serves 4, messily. Use baguette to dip into the succulent sauce. You won't want to leave any of that liquid gold behind.

One healthy meal...check

2011-12-03T09:00:00.000-05:00

Feeling a bit stuffed like last week's Thanksgiving turkey, Chris and I decided to get ourselves back into the gym every day this week. So far we've made good on that promise.

Another promise we made post-Thanksgiving was to eat a bit healthier. In other words, cutting out sweets (as much as possible). We're still working on that one. It's hard to resist Breyer's chocolate ice cream especially after having a salad with every dinner. But I haven't baked anything this week (yet). That counts, right?

I turned to homemade soup to help with the healthy food part of our December "resolution." What could be better for you than a nice hot bowl of minestrone soup?

I looked at a variety of minestrone soup recipes online since I haven't made it before, and decided to put together my own version which thankfully, turned out to be just what I was hoping it would be. It's loaded with vegetables and helps check off the box on our promise to eat healthy -- at least for one meal.

Minestrone Soup
(Courtesy of the Clarendon Cook)

Ingredients:
1/4 cup extra virgin olive oil
1 medium onion, diced
3 cloves garlic, chopped
1 cup carrots, diced
2 large celery stalks, diced
1 medium zucchini, diced
5 cups chicken stock
1 (28 oz.) can of petite diced tomatoes
1 (15 oz.) can of cannellini beans
1 tsp. dried basil
1 tsp. dried oregano
1 cup of orzo pasta (or other small pasta)
1 cup of frozen diced green beans
1 cup of frozen corn
3 T. of your favorite pesto (This adds a fantastic depth of flavor to the soup. My favorite store-bought pesto is Bear Pond, which I've only seen at Whole Foods.)
Salt and pepper, to taste (I used about 1 tsp. of salt and 1/2 tsp. of pepper.)
Grated Parmesan, for garnish

Method:

In a stock pot, heat olive oil over medium heat. Add onion, garlic, carrots and celery, saute for 10 minutes. Add zucchini and saute 5 minutes longer.

Add chicken stock, tomatoes, basil, oregano, and pasta (if uncooked) and simmer the soup for 10-15 minutes. (If pasta has been cooked ahead of time, add this at the very end.) Add the green beans, corn, and pesto, and simmer 5 minutes longer. Add salt and pepper to taste. Ladle into bowls and top with grated Parmesan.

Thanksgiving, the ultimate foodie holiday

2011-11-21T14:05:00.000-05:00

Honey and Walnut Pumpkin Bread

Since Thanksgiving is just a few days away, I will be baking like crazy tomorrow. I'm tasked with bringing the desserts -- pumpkin pie and apple pie. This is quite a foodie holiday, isn't it? The food at Christmas is always great as well, but for this holiday, it's really all about the food.

I saw a friend at church yesterday and she was excited but nervous about making her first Thanksgiving meal for her family. It wasn't too long ago that I was in her shoes. The one thing I learned from making turkey on Thanksgiving is that it's not as difficult as you might think. I'll leave it to the experts (1-800-BUTTERBALL) to give you tips and tricks about turkeys, but I remember thinking after making my first one that I should make more turkeys throughout the year since it was fairly simple and provided great leftovers. Perhaps the most difficult thing on Thanksgiving is coordinating all the side dishes -- baking or reheating so that every dish is perfectly warm when you're ready to eat. For that, all I suggest is to prepare as much as you can ahead of time and have a few helpers in the kitchen.

But since I'm only tasked with making dessert this year, I'll give you some recipes to satisfy your sweet tooth. As I said, I'm making pumpkin pie and to let you in on a little secret, I use the recipe on the back of the Libby's 100% Pure Pumpkin can. The pumpkin pies have turned out perfectly every single time, so why mess with a good thing? In addition, I found a more healthy pumpkin bread recipe from Whole Foods. It was delicious, but a little too healthy-tasting for me. However, a good friend of mine said that it suited her tastes perfectly.

Whatever you make (or just buy) for Thanksgiving, I hope you have a wonderful food-filled day with friends and family!

Libby's Famous Pumpkin Pie
(Courtesy of Libby's)

Ingredients:
3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz.) Libby's 100% Pure Pumpkin
1 can (12 fl. oz) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Method:
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake in preheated 425 degree F oven for 15 minutes. Reduce temperature to 350 degrees F; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Note: Do not freeze pie, as this will cause the crust to separate from the filling.

Note #2: 1 3/4 tsp. pumpkin pie spice may be substituted for the cinnamon, ginger, and cloves, however, the taste will be slightly different.

Honey and Walnut Pumpkin Bread
(Courtesy of Whole Foods)

Ingredients:
Canola oil cooking spray
1 1/2 cups whole wheat pastry flour
1/4 cup oat bran or wheat germ
1 tsp. baking powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1/4 tsp. baking soda
6 tablespoons cane sugar
1/3 cup canola or sunflower oil
1/3 cup honey
1/3 cup milk
1 1/4 cups fresh or canned pumpkin puree
1 egg
1 tsp. vanilla extract
1 cup chopped walnuts

Method:
Preheat oven to 350°F. Grease an 8-inch loaf pan with canola oil cooking spray and set aside.

In a large bowl, combine flour, oat bran, baking powder, pumpkin pie spice, salt and baking soda. In a second large bowl, combine sugar, oil, honey, milk, pumpkin, egg and vanilla then add to flour mixture and stir until just combined. Fold in walnuts.

Transfer batter to prepared loaf pan and bake until cooked through and a toothpick inserted in the middle comes out clean, about 1 hour. Cool for 15 minutes on a wire rack then remove from pan and set aside to let cool completely.

Serves 8-10

Nutrition
Per serving (1 piece/113g-wt.): 320 calories (150 from fat), 17g total fat, 1.5g saturated fat, 25mg cholesterol, 170mg sodium, 39g total carbohydrate (5g dietary fiber, 19g sugar), 7g protein

Free Lattes and Other News

2011-11-20T13:59:00.001-05:00

I think Trader Joe's being a block away from where I live is going to be my downfall. I've already been there twice since it opened. But to be fair, I needed two receipts so that both my husband and I could enjoy free lattes at South Block Smoothie & Wrap Co. in Clarendon this weekend. All we needed to do to get that great deal was to show a receipt from Trader Joe's. So the two shopping trips were worth every sip of those delicious free lattes! The deal ends today so make plans to stop at both places if you're in the neighborhood.

Speaking of my new neighborhood grocery store, a really nice thing happened on Friday. The Clarendon Culture blog showcased some of the photos I took from the Trader Joe's opening. You can see the post here. Clarendon Culture often showcases a lot of Arlington eats, among other neighborhood news, so definitely check out the site. It's one of my favorite daily reads.

If you're new to my blog, or even if you've been following my site for awhile, please take a minute to "like" my page on Facebook. Just click here or you can search for "Cooking in Clarendon" on Facebook to sign up that way. I'm posting recipes that catch my eye (that I may not have gotten to try yet) and other food-related news. Sometimes it's just easier that way, especially with a toddler running around (or with me running after my toddler, that is).

Hope you're enjoying this beautiful, unseasonably warm fall day!

Trader Joe's in Clarendon is finally open!

2011-11-18T09:58:00.001-05:00

Chris, Claire, and I were some of the first customers through the doors of the new Trader Joe's in Clarendon at 8 am today. Greeted by cheering employees handing out free Trader Joe's reusable shopping bags, leis, and food samples such as apple cider and pumpkin cheesecake, we became glad really quickly that we got up early and braved the cold weather. At 16 months old, Claire officially became the youngest customer to set foot in this store.

Welcome to the neighborhood Trader Joe's!

Trader Joe's Clarendon
1109 North Highland Street
Arlington, VA 22201
(703) 351-8015

Welcome neighbor!

Grand opening!

Chris is enjoying the free apple cider...

Beautiful murals and food...

Claire, the youngest customer in Trader Joe's Clarendon store

At the Clarendon Metro "stop"

A hiatus from chicken...

2011-11-16T16:00:00.001-05:00

I guess it can be easy to fall into a groove of using the same main ingredient. I didn't realize I had done that until my husband said he didn't want to eat chicken for at least two weeks.

So my chicken hiatus sent me scurrying back to my cookbooks. This was going to be a challenge for sure.

Oh, if I only had a grill! I tend not to make steak or burgers very much because of that reason, and besides, if I want either of those, so many restaurants in Arlington do a much better job.

So what would I make? I decided on something with shrimp -- Jambalaya with Shrimp and Ham to be exact. I had made this awhile ago, and thankfully, it was rather simple to prepare and tasted delicious too.

That would take care of one meal. Back to the cookbooks...

Jambalaya with Shrimp and Ham
(Courtesy of Ellie Krieger)

Ingredients:
1 tablespoon olive oil
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
1/2 teaspoon salt, plus more, to taste
1/4 teaspoon freshly ground black pepper, plus more, to taste
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon cayenne pepper
1 tablespoon tomato paste
6 ounces diced, smoked ham
2 1/2 cups low sodium chicken broth
1 (14 1/2-ounce) can no-salt added diced tomatoes
1 cup uncooked long-grain white rice
1 pound peeled and deveined medium shrimp
Hot pepper sauce

Directions:
Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil.

Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed.

Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste. Serve with hot pepper sauce.

Babycakes

2011-11-01T11:11:00.001-04:00

Hot dogs. Wagon wheel pasta. Sliced carrots from a can. French fries. Goldfish crackers. Kiwi.

What do all those things have in common?

Claire will eat them.

Of course, she will eat just about whatever she can fit between her fingers as long as its sweet, fried, or tastes like a hot dog and doesn't require me feeding her with a spoon. (Sigh...cue the nods of agreement from moms who've been through the toddler phase.)

I don't think I've ever bought so many packages of hot dogs in my life.

But today I'm back to trying something else that worked a few weeks ago -- salmon cakes, in baby-sized portions. Babycakes, for short. (Yes, I know she's technically not a baby anymore, but she's still my baby and always will be.)

So hopefully, she will just love this for dinner tonight, along with her carrots from a can. I guess I can always give her another hot dog. Sigh...

Salmon Cakes (a.k.a. Babycakes)
(Courtesy of Kelly Oliver)

Ingredients:
2 (5 oz.) packages of salmon
1/4 cup dried bread crumbs
1 tsp. dried dillweed
1 tsp. Dijon mustard
1/4 cup mayonnaise
1 egg
Dash of salt
1 cup dried bread crumbs
2 T. olive oil

Method:
Combine all ingredients, except for the 1 cup of dried bread crumbs and olive oil, in a bowl and mix well. Form into small patties. (This recipe makes about 6 small patties.) Put the 1 cup of dried bread crumbs into a separate bowl. Cover each side of the patties with the bread crumbs.

Heat a skillet over medium, and then add the olive oil. Pan fry each patty on both sides until golden brown, roughly 2-3 minutes on each side.

Serve to your baby, or to yourself!

These also freeze really well in case your baby likes them one day and not the next.

Winter Weather Advisory: Stay Home and Make Toffee

2011-10-30T15:09:00.000-04:00

A week or so ago, I started creating a list of sweets I want to make, and perhaps it's no surprise that the list keeps growing. There are so many amazing-looking cookies, cakes and candies out there! And I never mind experimenting with chocolate and sugar. Ever.

Besides, the weather is cooler, and Thanksgiving and Christmas are coming very soon. Might as well start practicing my sweets menu early. (Do I even need a real reason to make sweets?)

I spotted this Pecan-Molasses Toffee recipe in the Williams-Sonoma Desserts cookbook and put it on my list immediately. What could be better than a toffee-scented house on a cold rainy/snowy day?

Turns out that this recipe is divine. It's thick, nutty, and of course, the chocolate makes a great partner with the toffee.

This is one recipe that will show up with me during the holidays, if not several times before then. It does appear that it will be a long winter, after all.

Pecan-Molasses Toffee
(Courtesy of Williams-Sonoma Desserts)

Ingredients:
1 1/4 cups unsalted butter, plus extra for greasing
1 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/4 cup water
1 cup very coarsely chopped pecans, plus 1/2 cup medium-fine chopped pecans
1/4 tsp. ground cinnamon
6 oz. bittersweet or semisweet chocolate, finely chopped

Method:
Butter a small baking sheet. (I used an 8x8 metal pan, which worked very well.) In a heavy 2 1/2-qt. saucepan over low heat, melt the butter. Add the granulated sugar, brown sugar, water, and molasses. Stir until the sugar dissolves. Raise the heat to medium and cook, stirring slowly but constantly, until a candy thermometer registers 290 degrees F, about 15 minutes.

Remove from the heat. Stir in the coarsely chopped pecans and the cinnamon. Immediately pour the mixture onto the prepared baking sheet. Do not scrape the residue from the pan bottom. Let stand for 1 minute. Sprinkle the chocolate over the toffee. Let stand for 1 minute to soften. Then, using the back of a metal spoon, spread the chocolate over the toffee until melted. Sprinkle with the medium-fine chopped pecans. Refrigerate, uncovered, until the candy is firm, about 2 hours.

Break into 2-inch pieces. Store in an airtight container in the refrigerator for up to 3 weeks.

Makes about 1 1/2 lb.

Time for the Slow Cooker!

2011-10-14T14:34:00.000-04:00

Time to break out the slow cooker! I had almost forgotten I even owned one and then the temperature dropped, ushering in a need-to-hibernate-and-eat-slow-cooked-food kind of feeling. (That, and cookies.)

I love this slow cooked stew recipe below - it's not your typical beef stew because of the hoisin sauce, which has a wonderful sweetness. And don't be afraid of the hot sauce - the heat isn't overwhelming. (Although if you like heat, you may want to add a little bit more than what the recipe calls for.) The best part is that I was able to put this together with a toddler underfoot, which means it's rather easy too. And these days, that's the best kind of meal. Hopefully, doing more slow cooking will leave me more time to bake some cookies.

Enjoy!

Slow Cooker Hoisin Beef Stew
(Courtesy of Whole Foods)

Ingredients:
1/2 cup beef broth
1 (10-ounce) bottle hoisin sauce
1 teaspoon hot sauce
3 cloves garlic, finely chopped
1 (1-inch) piece peeled ginger, grated
1 1/2 pounds cubed round or chuck stew beef
2 yellow onions, roughly chopped
1 cup baby carrots
2 ribs celery, roughly chopped

Directions:
Whisk together broth, hoisin, hot sauce, garlic and ginger in a wide, shallow dish or bowl. Add beef, onions, carrots and celery and toss to coat. Cover and refrigerate overnight. (Refrigerating overnight is optional. The stew will still turn out delicious.)

Transfer meat mixture to a slow cooker, cover and cook on a low setting until beef is very tender, 6 to 8 hours. Alternately, cook on a high setting for about 3 hours. Ladle into bowls and serve. (I like to serve this stew over rice.)

Picking Peaches

2011-09-16T11:00:00.001-04:00

Summer just isn't summer unless there's peach pie. But for the first time in my life, I actually got to pick the peaches that went into my annual summer fling. For some of you reading this, that may not seem like such a big deal because, well, picking fruit at various farms and orchards has been something you've done growing up, or that you've recently done with your kids. I've noticed that it seems to be the thing to do with your kids ever since I moved to Virginia. That, and picking strawberries, which I fully intend to do sometime.

Well, I've picked my fair share of apples from an old apple tree that grew in our big backyard of the house I grew up in. Mostly it was apples that had fallen to the ground already because the tree was so tall, but my family and I still ate them so it's as close to the real thing as you can get.

So my first time picking peaches was also Claire's first time as well, although she probably won't remember it much since she's still a little person. But she did get to ride in a red wagon at the orchard for the first time, letting out squeals of delight along the way. (See picture below.) My excitement was a little different. It was when I got to pick my first peach from the tree, when I realized how cool it was cool that peaches could grow on trees. It's just not a sight I see every day. A slow smile crept onto my face. Satisfaction.

So after Chris and I had picked a few pounds worth, we headed home while I contemplated what I would make with our bounty. I furiously researched peach recipes on my iPhone, finding some good ones at Whole Foods and on the AllRecipes app, and put out a call to my friends on Facebook for their ideas. I knew I wanted to make a peach pie and came across a fairly straightforward one at TheCityCook.com. By the time we got home, I decided to make a peach salsa and the peach pie. Both turned out well, much to my delight, though I'm not sure which I enjoyed more - picking the peaches or eating them.

Claire taking her first wagon ride at the orchard.

Peach Salsa
(Courtesy of Chiles Peach Orchard)
http://www.chilespeachorchard.com/in-the-kitchen/recipes/peach-salsa-recipe-2

Ingredients:
3 large ripe peaches (for about 3 cups diced)
1/2 teaspoon sugar (or to taste)
1/4 teaspoon salt
1 large ripe tomato (for about 1 cup diced)
1 clove garlic
1 jalapeno pepper (for about 1 tablespoon minced)
1/4 cup fresh cilantro leaves (or less, depending on how much you like cilantro!)

Method:

Peel and pit the peaches, and cut them into roughly 1/4 inch dice. lace pieces into bowl, and squeeze the lime juice over the peaches and sprinkle on the sugar and salt. Stir to coat well.
Core the tomato, leave peel on, and cut into 1/4 inch dice. Add it to the bowl.

Peel and finely chop the garlic. Rinse and seed the jalapeno (might want to wear gloves), mince it finely and add to bowl. Rinse and dry cilantro, and mince finely. Add it to the bowl. Stir well. Taste for sweetness, add more sugar if necessary.

Classic Peach Pie (shown above)
(Courtesy of The City Cook)
http://www.thecitycook.com/cooking/recipes/data/000229'

Ingredients:
6 to 8 large fresh peaches, peeled and sliced into thick, 3/4-inch slices, enough to produce 6 cups
1 teaspoon fresh lemon juice
1/2 cup sugar (use a little more or less depending on how sweet your peaches)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom (optional)
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, cold, cut into small bits
Pastry dough for two-crust pie (I used Pillsbury refrigerated pie crusts for simplicity's sake.)

Method:

Pre-heat the oven to 400° F. Prepare the pastry dough and roll into two 10-inch circles; reserve one circle and keep it refrigerated.

Line a 9-inch glass or metal pie plate with the other circle of pastry dough, leaving about 1-inch of dough along the rim.

In a large mixing bowl combine the sugar, cinnamon and flour, using a fork to blend together. Add the peeled and sliced peaches and lemon juice and stir gently to completely coat the peaches. Try not to do this step too far in advance of assembling the pie because you'll get too much juice.

Spoon the peaches into the prepared pie plate. If there are juices already in the bowl, leave them behind and don't add to the pie. Scatter with the pieces of cold butter.

Cover the pie with the second rolled-out crust. Carefully seal the edges by crimping it by hand or with a fork. Cut 4 steam vents in the top crust.

Bake for 50 to 60 minutes until the crust is golden brown. If the edges start getting too dark before the pie is finished cooking, gently wrap strips of aluminum foil around the edges to protect them during the last minutes of baking. Remove from the oven and let cool completely -- at least an hour -- before cutting. Serve warm with a scoop of good vanilla ice cream.

A week of 10 year anniversaries...

2011-09-15T15:17:00.000-04:00

It's been a week of remembering events that happened 10 years ago, and my personal story is no different. While we were engulfed in the 9/11 tragedy, I was preparing to move to a different state, further away from home than I had ever lived. People that week repeatedly asked me why I would move to the Washington, DC, area from Pittsburgh, given the awful attacks. Yet I didn't feel unsafe. Unfortunately, there is no area in the world that is truly safe. I was excited to start a new phase of my life, yet, like everyone else in this country at the time, I was in a cloud of uncertainty about what would happen next.

Now, 10 years later on this very day, I've gone from driving my car packed with my belongings, my dad following behind driving the moving van, wondering where I would find work and how I would make new friends, to a day where I woke up next to my husband of 6 years in our home in Clarendon, with our 1-year-old daughter peacefully sleeping in the next room. It's such a wonderful contrast, it brings tears to my eyes as I type. God is good.

It's good to reflect on where we've been and how far we've come. We can see hope in the midst of tragedy and uncertainty. We can see love bloom where we didn't know it would grow. We can see that some dreams do come true. We can know for certain that there is redemption.

In honor of 10 years of living in Northern Virginia, I submit to you one of my new favorite recipes for a cuisine I didn't try until I moved here -- Indian food. It's not spicy, just savory and delicious. (I know many people who say they don't want to eat Indian food because it's too spicy. Not so here.)

So here's to trying new things, to future hopes and dreams, and to the next 10 years!

Chicken Tikka Masala
(Courtesy of Redbook)

Ingredients:

From the pantry -
2 T. unsalted butter
1 1/2 tsp. each garam masala, garlic puree, and minced fresh ginger
1 (14 oz) can fire-roasted diced tomatoes, drained well
1 (15 oz) jar tikka masala cooking sauce
1/2 cup unsweetened coconut milk

Fresh ingredients -
1 1/2 lb. boneless, skinless chicken breast, cut into 2-inch chunks
1 cup diced onion
1/2 cup chopped cilantro

Accompaniments -
cooked basmati rice with green peas - (follow cooking directions on the rice package, adding frozen peas while the rice boils)
Cucumber Raita - optional - (see below for recipe)

Method:

1. Melt butter in a large skillet over medium-high heat; add chicken and cook 4 minutes, turning pieces as they brown (chicken will still be raw in middle); remove to a plate.

2. Add onion, garam masala, garlic, and ginger to skillet; saute 5 minutes, or until onion is translucent. Stir in tomatoes and saute 2 minutes longer.

3. Add tikka masala sauce and bring mixture to a boil; cover skillet and simmer 10 minutes. Add chicken to sauce and stir in coconut milk. Continue to simmer, uncovered, 5 minutes, or until chicken is just cooked through. Stir in cilantro. Serve over cooked basmati rice with green peas and Cucumber Raita.

Makes 6 servings.
Each serving: 278 cal, 15 g fat, 25 g protein, 10 g carb

Cucumber Raita: Coarsely grate 1/2 of a long seedless cucumber and squeeze out most of its water. Combine in a bowl with 1 cup thick Greek yogurt and 1/2 tsp. each salt, ground cumin, and dried mint. Makes 1 cup.

Yummy Baby Food Meal Combos

2011-07-18T10:00:00.001-04:00

So with a little inspiration in the kitchen comes some fun meals. I've been experimenting a bit with food combinations for Claire. After all, if she likes Earth Best's Creamy Chicken Apple Compote, surely she will like a few things I came up with, right?

Right and wrong. I've made a few meal combinations that she enjoys though she still seems to prefer single ingredient servings. Like everything else with a child, I'm sure that will eventually change. In the meantime, I'm going to keep experimenting.

That said, here are a few meals that I've put together for Claire which are, in my opinion, pretty tasty. Feel free to use these for your child and feel free to post some food combinations in the comments section below that your child enjoys! I'm always looking for new ideas.

Black Beans and Chicken

Ingredients:
1 (15 oz.) can of black beans, drained and rinsed
2 oz. serving of cooked and pureed carrots
2 oz. serving of no-salt-added diced tomatoes (homemade* or from a can)
1 can of pre-cooked chicken, drained (or about 1/4 cup of pre-cooked plain chicken)
4 oz. pre-cooked brown rice

Method:
I had already cooked and pureed the carrots and tomatoes ahead of time. Add the black beans, carrots, tomatoes, chicken and corn into a blender, food processor or in your Beaba Babycook. Blend ingredients until desired consistency, adding water to thin the mixture out as needed. Stir in the rice after the mixture has been blended (or blend with the ingredients if your baby is texture-averse). This makes for a very delicious and nutritious meal.

*I made the tomatoes by steaming about 5 diced tomatoes and then blending them together in the Beaba Babycook. I froze individual servings so that I can use them as needed.

Potatoes, Spinach and Tomatoes

Ingredients:
1 medium Russet potato, cooked and cubed
1 1/2 cups frozen spinach, thawed
2 oz. serving of no-salt-added diced tomatoes (homemade* or from a can)

Method:
Blend ingredients in a blender, food processor or in your Beaba Babycook to desired consistency, adding water to thin the mixture out as needed.

Chicken, Potatoes and Green Beans

Ingredients:
1 can of pre-cooked chicken, drained (or about 1/4 cup of pre-cooked plain chicken)
1 medium Yukon gold potato, cooked and cubed
4 oz. serving of frozen green beans, thawed, steamed and pureed

Blend ingredients in a blender, food processor or in your Beaba Babycook to desired consistency, adding water to thin the mixture out as needed.

The secret to kitchen inspiration has been found...

2011-07-16T13:45:00.001-04:00

I've had a love/hate relationship with food the last few months. I love food, especially sweets, but since March, Chris and I started focusing on exercising six days a week and eating more healthfully and sweets usually don't fit into that regimen. Don't get me wrong, we are still eating some sweets, but we're trying to cut back a bit and try different things to satisfy our sweet teeth like eating dark chocolate or munching on fresh fruit. So I haven't been baking like I used to, which is kind of sad, and perhaps as a result, making meals have become somewhat routine and mundane.

I'm hoping that's changing a bit though. Maybe it was the short trip we took over Memorial Day weekend to St. Michaels, MD, where the seafood (especially crab) is plentiful, that gave me a much-needed break from cooking, let alone even thinking about it, that is giving me new momentum. After all, I spend a lot of time in the kitchen, making "adult" food and lots of baby food since Claire is getting bigger and requiring more calories. The only thing I had to think about food-wise over the weekend was at what restaurant to eat. Now, that's a vacation! We stayed at a bed and breakfast (the Hambleton Inn) with a lovely innkeeper, Sherrie, who made amazing breakfasts, complete with dessert after each meal such as baklava and tiramisu. (Our diets were also on vacation.) One day we had afternoon tea at The Inn at Perry Cabin, a beautiful hotel with an idyllic scene -- a wide grassy lawn with wooden white lawn chairs and tables that led right up to the edge of the Chesapeake Bay that was dotted with sailboats. No wonder The Wedding Crashers movie was filmed there. (See pictures below.)

I must feel refreshed since the day after we got home, I made three dishes -- a delicious pasta with broccoli and sun-dried tomatoes, a Tex-Mex mash for Claire, and curry chicken with rice. I haven't done that much cooking in one day in quite a while. So I guess the moral of the story is that if you feel uninspired in the kitchen, take a vacation!

Here's one of the recipes I just that's now destined to be one of my go-to meals for the summer. It's easy, delicious and can be enjoyed warm or cold.

Penne with Broccoli and Sun-Dried Tomatoes
Courtesy of Alan Greene, M.D., "Feeding Baby Green"

Ingredients:
3/4 cup sun-dried tomatoes, julienned
5 cloves garlic, coarsely chopped
1/4 cup olive oil
8 oz. penne pasta (I used elbow macaroni which worked fine.)
4 oz. portabella mushrooms, sliced (I used a 4 oz. can since I didn't have fresh on hand.)
3 cups fresh broccoli florets, cut into bite-sized pieces
4 oz. kalamata olives or other black olives
4 oz. feta cheese (I didn't have feta on hand so I just used Parmesan, and it was delightful nonetheless.)
2 oz. Parmesan cheese (optional)
1 tsp. red pepper flakes (optional)

Method:
Put the sun-dried tomatoes and chopped garlic in a small bowl and pour the olive oil over them. Let them stand at least 30 minutes before cooking, or overnight, to allow the tomatoes to reconstitute and the oil to become flavored. If you allow the flavors to marry for longer than four hours, put them in the refrigerator. (Instead of following this step, I used a jar of sun-dried tomatoes that were packed in olive oil and just added them together with the 5 cloves of garlic and 1/4 cup olive oil in the skillet. It was much quicker that way.)

Cook the penne according to package directions in a very large cooking pot.

While the pasta is cooking, begin cooking the sauce. Heat a large skillet over medium heat, and add the tomato-garlic-oil mixture to the pan. Saute for one minute. Add the mushrooms and broccoli, and saute over medium heat, stirring occasionally, until the broccoli is tender but still crisp - about 5 or 6 minutes. If the mixture appears to be dry, add 1/4 cup of water during the process.

When the pasta is al dente, drain the water and pour the penne back into the cooking pot. Add the tomato, garlic, broccoli, and mushrooms to the pasta. Gently stir in the olives and feta cheese. Mix thoroughly. (I also added a few teaspoons of the oil in the sun-dried tomato jar for extra flavor and a teaspoon of red pepper flakes for a little kick.)

Divide into four servings and sprinkle Parmesan on each serving if desired.

Claire on the grassy lawn of The Inn at Perry Cabin, St. Michaels, MD.

The Inn at Perry Cabin is in the background. Beautiful, isn't it?

Happy 1st Birthday to Claire!

2011-06-24T14:36:00.000-04:00

Happy birthday to my baby! My little one turned one yesterday...ushering her into official toddler-hood, much to my (and Chris') dismay. Wherever did the last year go? Perhaps it's a bit ironic that the first few months of her life, I was wondering how we'd make it to her first birthday...after all, infants require a LOT of energy...yet, now I'm wishing the last year wasn't over.

But enough of the tears and on to more exciting things. This little one certainly enjoyed her first cupcake -- vanilla cake with vanilla icing and purple sprinkles on top -- from our neighbor, Bakeshop (http://www.bakeshopva.com). Yum!

Claire, being a true Oliver, first touched the icing on the cupcake and quickly pulled her hand away because she hasn't really gotten to touch gooey things and didn't seem to enjoy that sensation. But she recovered and eventually dove right in, battering the cupcake back and forth and smashing cake and icing all over her tray. She couldn't eat it until I broke off some pieces for her and, as I expected, she definitely liked it as she demonstrated with big one-tooth grins and shouts of joy. She also eventually realized that when she sucked on her cake-and-icing-coated fingers, they tasted really good! What a great surprise that was!

It's been a great first year having a child -- I cannot wait to see what the next year brings! I'm sure I'll need even more energy than this past year. And I have a feeling that I'll be right back at this computer next year wondering where her second year of life went. See you then.

Fabulous Food Friday: Georgetown Cupcake

2011-06-03T09:00:00.001-04:00

I was late on getting into the cupcake craze. I just didn't see what the big deal was. I loved cupcakes and all, but why not just bake a cake? It lasts longer.

So when the now-famous Georgetown Cupcake opened up shop a few years ago, complete with lines around the block, I shook my head. Was a cupcake really worth standing in line for long periods of time? Could those cupcakes really be worth it? Surely this was just a fad spurred on by all the Georgetown college students. (In case you're wondering, Georgetown Cupcake is featured on TLC's DC Cupcakes show.)

I didn't find out what I was missing until a client sent me a dozen cupcakes from Georgetown Cupcake as a thank you. Well, getting a thank you like that was something I wasn't about to resist. (Plus, can you imagine my surprise when a box of cupcakes was delivered to my office? I just about fell over in disbelief.)

Ok, so now you're wondering, were they good? Well, no, they weren't good. They were little pieces of heaven. The cakes were moist and flavorful and the icing was swirled on perfectly - they had the right ratio of cake to icing - just enough to put me into a sugar coma. I can't believe I had missed these all those years. What was I thinking?

But I've made up for lost time. When I went out for a walk with a friend, both of us pushing our daughters in strollers, we walked a few miles from Clarendon to Georgetown and ended up at Georgetown Cupcake. I brought home a dozen. Why not, right? Then Chris had his birthday. And Valentine's Day came around. Then our anniversary. My birthday will be here soon enough.

It's hard to pick a few favorite flavors because every cupcake I've tried from there so far has been delightful, but I definitely recommend the ones that have filling in the middle, such as the Lava Fudge. They are especially divine.

I can see why these cupcakes were worth standing in line for (though I've only done that once). But just a note, the shop does make deliveries inside the Beltway, or you can order a day ahead and pick them up in person, bypassing the line. (They also ship if you're out of state.) Now that the weather is nicer, I have a feeling I'll be strolling towards Georgetown Cupcake again real soon.

Georgetown Cupcake
http://www.georgetowncupcake.com

Two locations:
3301 M Street NW (corner of 33rd & M)
Washington, DC 20007

4834 Bethesda Avenue
Bethesda, MD 20814

Move over meat, vegetables are the new star!

2011-06-01T11:00:00.002-04:00

I grew up on meat and potatoes so to speak, so the term "vegetarian" was like describing a member of a foreign country. Vegetables were normally just side dishes, not main dishes, in our family.

Well, fast forward just a couple of years (okay, maybe a few more than that), to present day. I wouldn't call myself a vegetarian (I still love meat too much) but I do love vegetables even though they're usually relegated to the side of a meal as an afterthought. After all, I have a husband who when he's hungry, wants to be filled up. Vegetables usually don't fill that void. Claire, on the other hand, is the one member of our family who consumes more than her fair share of them right now.

However, I found a dish that's pleasing to my hungry husband and to me, and that is (gasp!) vegetarian! This "Bombay Vegetable Stew" is quite delicious, nutritious, and plenty filling. The recipe is from a book titled "Feeding Baby Green" by Alan Greene, M.D., which, being a new mom and all, I've been reading since it has a lot of good meal ideas for kids. This is a meal I will eventually make for Claire when she gets a little more used to chunky textures but for now, I'm definitely going to be making this a lot for the adults in this household.

Bombay Vegetable Stew
Courtesy of Alan Greene, M.D., "Feeding Baby Green"

Ingredients:
1/2 cup lentils, dried (or 1 cup canned lentils)
1 T. olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 T. fresh ginger, minced
3 large carrots, diced
1 cup cauliflower, broken into small florets
1 (14.5 oz.) can of diced tomatoes
1 tsp. curry powder
1/2 cup cooked chickpeas
1 cup green peas
1 1/2 cups water (if using canned lentils, include the liquid from the can with the water to equal 2 cups total)
Kosher salt, to taste

Method:
In large saucepan, cook the dried lentils according to package directions. Drain and set aside.

In a large saucepan, heat the olive oil over medium heat and saute the onions and garlic until the onions are tender. Add the ginger and stir.

Add the carrots and cauliflower to the onion mixture and continue to cook until the carrots are warm all the way through, but still crisp. Add the tomatoes and curry powder and cook a few minutes more.

Add the lentils, chickpeas, green peas, and water. Simmer on low heat for about 20 minutes. Season with salt to taste. Turn off heat if you are not serving immediately to prevent the vegetables from becoming mushy. The flavors will intensify and blend beautifully. Reheat briefly before serving.

Quick Weeknight Meal: Tortilla Stack

2011-04-11T15:05:00.001-04:00

I'm always on the hunt for dinner ideas that will be quick and easy to serve during the week. My mom made this creative Tortilla Stack dish for us while we were visiting and it was delicious and relatively healthy. What's easier than putting a few layers together and then baking? Not much. And of course, any Mexican food is alright with me. I've made this several times and it's best right out of the oven. Leftovers tend to make the tortillas a tad soggy. But if you're looking to feed a crowd, this one's a pleaser! Thanks for the recipe Mom!

Tortilla Stack

(Recipe adapted from Cooking Light)

Ingredients:

1 medium green pepper, chopped

1 medium red pepper, chopped

1 small onion, chopped

2 T. fresh cilantro, minced

1 lb. ground beef, cooked

1 tsp. cumin

1 1/2 cups salsa

5 flour tortillas (8 inch)

1 1/4 cups shredded Mexican cheese blend, divided

5 T. sliced black olives

1/3 cup pickled jalapeno slices (I used a small can of diced mild green chiles which worked well.)

Method:

Saute peppers and onions in oil until tender. Remove from pan and set aside. Cook the beef in the same pan. Then add the peppers and onions to the meat, stir in the cilantro and cumin; heat through.

Spread 1/4 cup salsa into a 9-inch deep dish pie plate coated with nonstick cooking spray. Layer one tortilla, a 1/4 of the meat mixture, 1/4 cup salsa, 1/4 cup cheese, 1 T. olives and 2 or 3 jalapeno slices. Repeat layers three times. Top with remaining tortilla, salsa, olives and jalapeno slices.

Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with remaining cheese and bake 5-10 minutes longer until heated through and cheese is melted.

Quick Weeknight Meal: Chicken Cobb Salad

2011-04-09T10:53:00.001-04:00

One of my good friends is always asking me what I'm making for dinner so she can find some inspiration in the kitchen. Sometimes I'm taking an adventurous route and trying a new recipe, though most nights I'm making the go-to dishes I've posted on this blog. One of the new dishes I've tried recently is this yummy and colorful Chicken Cobb Salad. It was an easy and delicious meal that didn't require cooking - just assembling. (Though I did cook the bacon and hard boiled the eggs a day ahead.) I hardly knew what to do with myself after dinner when there weren't any pots and pans to wash!

Most salads seem to be on the lighter side but this one was even filling enough to keep my hungry husband satisfied - a definite plus. You can bet I'll be making this one again. Plus, I'm always willing to hang up my dish gloves for a night!

Chicken Cobb Salad
(Recipe adapted from "Everyday Food")

Ingredients:
4 slices bacon (4 oz.)
3 T. red-wine vinegar
2 T. olive oil
1 tsp. Dijon mustard
1 large head romaine lettuce, shredded
8 oz. cooked chicken breast (or roasted turkey), cut into 3/4-inch dice (2 cups) - (I use pre-cooked packaged Perdue grilled chicken breast strips.)
1/2 ripe avocado, pitted, peeled, and cut into 1/2-inch dice
3 oz. feta (or blue cheese), crumbled (3/4 cup)
2 hard-cooked eggs, cut into 1/4-inch dice
1 handful of grape tomatoes
Coarse salt and fresh ground pepper

Method:
Cook the bacon over medium heat until crisp on both sides, 3 to 5 minutes. Transfer to a paper towel lined plate to drain. Let cool, then crumble the bacon. (This step can be done ahead of time.)

In a small bowl, whisk together the vinegar, oil, and mustard. Place the lettuce on a serving platter, and toss with the dressing. Arrange the remaining ingredients on the lettuce as desired, and season with salt and pepper.

Leftovers Revamped with Peruvian Chicken Dish

2011-03-21T13:00:00.001-04:00

Leftovers really have a bad reputation, though I'm not sure why. I mean, I live for leftovers. In a mere few minutes, I have ready-to-eat, no-fuss food. Maybe combining the words "left" and "over" has a negative connotation, as if the extra food isn't worthwhile. Poor leftovers. Don't worry, you're always welcome in my house.

Leftovers will be happily eaten in my family if they are this Peruvian-Style Roasted Chicken dish, as pictured. I'd categorize this as a quick weeknight meal only if you have about an hour and a half to chop the ingredients and let the dish bake, but not many of us have that kind of time in the evening. So make this on the weekend when you have more time, and then come Monday morning, you'll have great leftovers for lunch or even dinner. I love this dish because of the delicious combination of flavors and the chicken ends up melting in your mouth. And it's pretty healthy as well. Bring on the leftovers!

Peruvian-Style Roasted Chicken
Courtesy of Whole Foods
(http://www.wholefoodsmarket.com/recipes/2510)

Ingredients:
1 1/2 tsp. canola oil, plus more for oiling the pan
1 1/2 T. sweet paprika (regular paprika is fine)
1 T. ground cumin
1 1/2 tsp. fine sea salt
1 1/4 tsp. ground black pepper
5 cloves garlic, finely chopped
2 1/2 T. white wine vinegar
2 large sweet onions, peeled and thickly sliced (definitely use sweet onions, not regular onions, otherwise the dish won't taste as good)
1 chicken, cut into 10 serving pieces* (I used 2-3 chicken breasts instead.)
2 red or yellow bell peppers, cored, seeded and cut into chunks
1 lemon, sliced

Method:
Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes. Remove from oven and let rest 5 minutes before serving. Serve over rice.

Fabulous Food Friday: Clarendon's Delhi Club

2011-03-18T09:52:00.002-04:00

An Indian food feast at Clarendon's Delhi Club

It's been a long time since I've written about a fantastic restaurant, and given how many new places I've tried since then, it's about time to begin again. (Yes, even the Clarendon Cook needs to go out once in a while.)

There have been a lot of great restaurants opening in the Clarendon neighborhood in recent months (with more to come), but one of my favorites has been around for a few years - the Delhi Club. Chris and I have been going there for dinner for years and the Indian food it serves has become our favorite. Each dish is warm and delicious, definitely comfort food that fills you up. Look at the picture and tell me that doesn't look AMAZING, right?

I recently discovered that this place has a lunch buffet Monday through Friday. The buffet is a fantastic deal (just less than $10) for the wide selection offered -- they had my favorite Butter Chicken, and other great dishes like Chana Masalla, Chicken Vindaloo, Lamb Rogan Josh, Saag Paneer, Dal Makhani, and more.

I owe it to the Delhi Club for making Indian food my favorite cuisine. And that's hard to do given my Italian roots.

Delhi Club

1135 N. Highland Street

Arlington, VA 22201

703-527-5666

http://www.delhiclub.com

I Love Chocolate Cake

2011-02-12T10:00:00.007-05:00

Nothing says love like chocolate. For me, I'm not too picky about what kind of chocolate, though the dark and milk varieties are my favorites. Chris, my brother Brett, and I once toured a real chocolate factory - Scharffen Berger - in San Francisco (which has now closed down), and it was like visiting heaven. We got a great education on chocolate that day, and although I have a great appreciation for Scharffen Berger's amazing chocolate, I'll take (eat) Hershey Kisses any day. I think Chris feels the same way, he being even more of a chocolate lover than I am. While that may be surprising, case in point, he would choose chocolate cake over a slice of apple pie any day. I'd probably go for the apple pie first because pie is one of my favorite foods, and then sneak a small slice of the cake afterwards. But I found a chocolate cake recipe that I've made twice now - just within the last 4 weeks. That's saying something because most chocolate cake recipes are just so-so. Not so-so with this one. The different kinds of chocolate, and I think the brown sugar, make it an amazing cake. So if you're looking for a chocolate cake recipe for your Valentine (or for any time, for that matter), here's a great one to make. Your sweetie will thank you.

Double Chocolate Chip Bundt Cake
(Courtesy of Daisy Brand)

Ingredients:
1 cup cocoa
6 ounces chopped bittersweet chocolate
3/4 cup boiling water
1 3/4 cups flour
1 tsp. salt
1 tsp. baking soda
10 T. butter (1 1/4 sticks), softened
2 cups brown sugar
1 T. vanilla
5 eggs
1 1/2 cups Daisy Brand sour cream
1 cup semi-sweet chocolate chips
1 heavy pinch powdered sugar *as needed

Directions:

Set the butter out to soften at least an hour prior to baking.

Preheat oven to 350 degrees F. Coat a 12-cup bundt pan with cooking spray. [Funny story: I found out the hard way that my bundt pan wasn't big enough when a waterfall of chocolate cake descended onto the bottom of my oven. Thank goodness for "self-cleaning" ovens, right? The second time was more successful. I put the extra batter into four smaller bundt cake molds. So be forewarned that this recipe definitely makes a lot of batter!]

Mix cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over chocolates and stir to melt. Let stand to cool (about 2 to 3 minutes). Meanwhile, combine flour, salt, and baking soda. Cream butter, brown sugar, vanilla until creamy. Add eggs to the butter mixture. Fold the sour cream into the cooled chocolate mixture. Add the flour mixture and the sour cream chocolate mixture to the butter mixture and blend. Add chocolate chips and stir to incorporate. Pour into the prepared pan and bake for 55 minutes or until a inserted toothpick comes out clean. Cool slightly before removing from pan. Sprinkle with powdered sugar and serve. *Optional – may serve with whipped cream, ice cream and drizzled with chocolate syrup.

A New Culinary Adventure: Baby Food

2011-02-03T16:41:00.000-05:00

There it is -- one of my newest adventures in being a mom -- homemade baby food.

Butternut squash, to be exact. Packaged in neat, 2.5 oz. containers. Ready to eat. Gotta love that.

I'm happy with my efforts in making baby food since introducing solids to Claire over the last month, although this is about the simplest cooking I've ever done. Steam. Puree. Store. And it tastes good. (Yes, I've tried it - every time.)

(I have been using the Beaba Babycook which allows you to do all of that in one device, but obviously, you can make your own baby food without it. I do love it for the pure convenience factor.)

Claire has been particularly fond of butternut squash and sweet potatoes, but thankfully has eaten everything put in front of her so far. Even though she first snubbed carrots, she eats them now. We'll see how long that lasts, right?

A byproduct of introducing solids into her diet is that Chris and I have been eating more veggies. And one of my new favorite ways to eat butternut squash is through roasting. It's easy and makes for a delicious side dish. So while Claire is feasting on steamed and pureed squash, we will be enjoying it a different way.

Roasted Butternut Squash
(Courtesy of Whole Foods)

Ingredients:
1 medium butternut squash (about 2 pounds)
1 tablespoon extra virgin olive oil
Salt and ground black pepper to taste

Method:
Preheat oven to 400 degrees F. Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.

If desired, peel with a vegetable peeler or cut into big chunks and keep steady on the cutting board while cutting off the peel with a knife.

Cut into 1-inch cubes. Transfer to a large, rimmed baking sheet. Toss with oil, salt and pepper and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes.

Love is in the Air

2011-02-01T10:00:00.004-05:00

Cranberry Upside-Down Cake, a perfect Valentine's treat

It's hard to believe that January is over already. Of course, I find myself saying that every year. Is it me, or does time seem to go faster when you get older?

Now that it is the beginning of February, it's time to start looking forward to Valentine's Day. Yes, I said looking forward to. I know many people seem to feel the opposite of love towards this holiday, but regardless of whether or not I've had a Valentine, I've usually enjoyed it for the sweet treats that seem to magically appear in my home, whether I'm baking them, or someone's giving them to me. (Last year, Chris surprised me with some Bakeshop cupcakes, and yes, I still remember them. See, sweets are powerful things.)

So if you need something sweet for your sweetie, this Cranberry Upside-Down Cake is a festive and delicious choice. I loved how the cranberries and sugar caramelized during baking and oozed into the batter. Put it together with the cake and you've got yourself a very tasty treat. While this is a pretty dessert, I think it would also be a nice dish to serve at breakfast or brunch. Enjoy!

Cranberry Upside-Down Cake
(Courtesy of Everyday Food Great Food Fast)

Ingredients:
8 T. unsalted butter, at room temperature
1 cup sugar, divided
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1 3/4 cups cranberries (fresh, not canned)
1 large egg
1 tsp. vanilla extract
1 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
whipped cream, for serving (optional)

Method:
Preheat the oven to 350 degrees F, with a rack in the center. Rub the bottom and sides of an 8-inch round cake pan with 2 T. of the butter. In a small bowl, whisk together 1/2 cup of the sugar with the cinnamon and allspice. Sprinkle the mixture evenly over the bottom of the pan; arrange the cranberries in a single layer on top.

With an electric mixer, cream the remaining 6 T. butter and 1/2 cup sugar until light and fluffy. Add the egg and vanilla; beat until well combined. In another bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, add the flour mixture to the butter mixture in three batches, alternating with the milk, until well combined.

Spoon the batter over the cranberries in the pan, and smooth the top. Place the pan on a baking sheet; bake the cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around the edge of the cake; invert onto a rimmed platter. Serve with whipped cream on the side, if desired.

My New Kitchen Partner Makes Hummus

2011-01-29T14:10:00.000-05:00

Hummus

Just looking at this picture makes me hungry for hummus. I love this stuff.

Chris surprised me with a new toy - a food processor - for Christmas. I had been playing with the idea of getting one for a few years now, but living in a small space makes me really think before buying something. That said, Chris figured out how to make our space issue work so that this new Kitchen Aid would fit. Awesome!

I've been happily working through recipes requiring a food processor, and since I had never had the proper equipment to make hummus before, I had to try. The hummus turned out wonderfully, and the food processor made it happen with ease. I liked this hummus recipe, although next time I'm going to try it without the parsley just for simplicity's sake (the parsley tasted just fine in the hummus).

This is a great recipe for any Super Bowl parties next weekend since it makes a lot (3 cups worth)! Go Steelers!

Hummus Bi Tahini
(Courtesy of Elisabeth Rozin, "Ethnic Cuisine: How to Create the Authentic Flavors of 30 International Cuisines")

Ingredients:
2 to 2 1/2 cups cooked chick peas (reserve cooking liquid), or 20-ounce can chick peas (reserve liquid)
1/3 cup fresh lemon juice
5 cloves garlic
1/2 cup parsley, chopped
1/4 cup tahini (sesame paste)
1/4 tsp. salt
dash freshly ground black pepper
1 T. olive oil
pita bread, for serving

Method:
Drain chick peas, reserving liquid. Puree in blender or food processor with lemon juice, garlic, and parsley. If more liquid is needed to blend properly, use some of the reserved chick pea liquid. (I didn't need much.)

Place pureed mixture in a serving bowl and stir in tahini, salt and pepper. Mix to blend thoroughly.

Just before serving, pour olive oil on top of the hummus. This can be prepared a day ahead and refrigerated. Serve with pita bread.

Makes 3 cups.

Who Needs Birthday Cake When There are Chocolate Covered Oreos?

2011-01-18T13:22:00.002-05:00

In honor of my husband Chris' birthday today (Happy Birthday honey!), I'm posting a secret to a quick and astoundingly delicious dessert. Chris and I have been feasting on homemade chocolate covered Oreos topped with Heath Bar crumbles (as if the Oreo itself wasn't enough) in the last few weeks. Not only are they AMAZING and elegant but they are so simple to make. What else is there to do when it's cold outside, right?

I also made some of these with my 3-year-old niece and 5-year-old nephew over Christmas, and they were as delighted with making these as I was (and the cookies got eaten rather fast). We also topped the Oreos with multicolored sprinkles and sliced almonds, in addition to the Heath Bar crumbles (as shown in the photo above). We made chocolate covered pretzel rods too.

Eat and enjoy!

Chocolate Covered Oreos
(Courtesy of Kelly Oliver)

Ingredients:
1 package of your favorite Oreos
1 bag of milk or semisweet chocolate chips
1 bag of Heath Bar crumbles (or other topping of your choosing, such as multicolored sprinkles)

Method:
In a microwave safe bowl, melt the entire bag of chocolate chips, starting with 45 seconds, then stirring, and then 15 seconds, then stirring, and continuing in 15 second intervals until melted.

Dip the top of each Oreo in the chocolate and then in the Heath Bar crumbles. Place on a waxed paper lined baking sheet until chocolate is firm, which takes a few hours. Store at room temperature.

Fresh Flavors: Lebanese Bean Salad

2011-01-15T16:25:00.001-05:00

I've recently been working my way through a cookbook titled, "Ethnic Cuisine: How to Create the Authentic Flavors of 30 International Cuisines," by Elisabeth Rozin. I tried her baba ghanouj recipe the other day -- which I'll add to this blog soon -- and it turned out wonderfully. I'm going to try to make her hummus recipe in the next few days. Another recipe, Lebanese Bean Salad, looked inviting since it combined very fresh flavors -- tomato, cucumber, parsley, mint -- with kidney beans, providing a great way to make my diet a bit more healthy. (Gotta balance those chocolate chip cookies out!) The salad turned out really well, and it was definitely best after the flavors were allowed to sit and meld together for a few hours. I feel healthy just writing about it.

That said, on a related note, a news story about Lebanon's government collapsing this week caught my eye. (Associated Press story: http://www.google.com/hostednews/ap/article/ALeqM5gKLdFozTq_mjqIHyByXq9DMbpz2w?docId=51dbcaef794b4ea0a78ead4e8b809d23) I don't hear much about Lebanon normally, nor do I hear much about governments collapsing (I cannot imagine that happening in the USA), and so this post is dedicated to the people in that country who are living through this tumultuous situation. I'm praying for the Lebanese people and hope you'll join me.

Lebanese Bean Salad
(Courtesy of Elisabeth Rozin, "Ethnic Cuisine: How to Create the Authentic Flavors of 30 International Cuisines")

Ingredients:
2-2 1/2 cups cooked or canned red or white kidney beans, drained
1/2 cup parsley, chopped
1 small onion, finely chopped, or 3-4 scallions, finely chopped
1 T. fresh mint, chopped, or 2 tsp. crushed, dried mint leaves
1 large ripe tomato, coarsely chopped
1 medium cucumber, peeled and diced
1/4 cup olive oil
1/4 cup lemon juice
1/2 tsp. salt
1/8 tsp. ground black pepper

Method:
Combine beans, parsley, onion, mint, tomato, and cucumber in a bowl. Combine olive oil, lemon juice, salt and pepper in a separate bowl and beat together. Pour the dressing over the vegetables, and stir together. Refrigerate the salad for at least 2 hours. Mix again before serving.

The Best Ever Chocolate Chip Cookies

2011-01-12T12:40:00.002-05:00

It's a beautiful, sunny, yet cold day here in Arlington. The minimal snowfall we got last night dusted the trees and rooftops enough to look make my neighborhood look like a peaceful and quaint winter village. That scene calls for something a sweet treat that is classic and all-American -- chocolate chip cookies. And not just any chocolate chip cookies. I found a recipe on the Brown Eyed Baker blog about a year ago for chocolate chip cookies that has made me fall in love with these cookies all over again (which I didn't think was possible!). So while I enjoy this winter scene outside my window today and while Claire is sleeping, I'm going to be baking these lovely treats.

Thick and Chewy Chocolate Chip Cookies
(Courtesy of Baking Illustrated/Brown Eyed Baker)
http://www.browneyedbaker.com/2008/06/21/thick-and-chewy-chocolate-chip-cookie

Ingredients:
2 cups plus 2 T. (10 5/8 ounces) unbleached all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
12 T. (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1-1 1/2 cups semisweet chocolate chips

Method:
Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

Enjoy!

Happy New Year!

2011-01-05T09:55:00.001-05:00

Happy New Year! Chris and I spent the week after Christmas with colds so by the time New Year's Day came around, I was craving something other than chicken noodle soup and grilled cheese sandwiches -- both easy things to make when you're feeling under the weather and a parent of a six-month-old (gotta save what little energy you have for the baby, not cooking). And since we didn't get to ring in the New Year with a champagne toast (yeah, we didn't even make it to midnight), I decided to celebrate with a bottle of beer (Shiner Bock, to be exact) by adding it to some homemade bread. Yum! If you have any leftover beer from your celebrations, this is a great way to use it (especially if you're on cold medication) other than drinking it, of course. I paired it with some homemade beef vegetable noodle soup, a perfect complement. I think it's best fresh out out of the oven when it's warm but it does reheat well in the microwave if you have any left the next day.

Beer Bread
(Courtesy of The Good Housekeeping Step-By-Step Cookbook)

Ingredients:
3 cups all-purpose flour
1/4 cup packed light brown sugar
1 T. baking powder
3/4 tsp. salt
1 can or bottle (12 oz.) beer
4 T. margarine or butter, melted

Method:
Preheat oven to 375 degrees F. Grease 9" by 5" loaf pan (you can use cooking spray). In large bowl, mix flour, brown sugar, baking powder, and salt until evenly combined. Stir in beer and melted margarine just until moistened (batter will be lumpy).

Spoon batter into loaf pan and bake 40 minutes, or until golden and toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes; remove from pan and cool completely on rack.

Your house will be filled with the wonderful aroma of freshly baked bread!

Cookie Season: Chocolate Chipotle Cookies

2010-12-26T20:35:00.000-05:00

In honor of Claire's first Christmas, I tried a new cookie recipe that combined delicious dark chocolate with a spicy kick -- a concoction called Chocolate Chipotle Cookies that will now make it into my cookie rotation each holiday season. I love chocolate bars with surprising spices like chili powder or ginger -- which my husband likes to add to my Christmas stocking every year -- and these cookies were a perfect fix. I only got to make one batch of these with all the shopping and wrapping gifts I had to do last week so I'll need to make another for New Year's, or maybe just to eat during the week. After all, we have another whole week until New Year's resolutions kick in! Hope everyone had a very Merry Christmas!

Chocolate Chipotle Cookies
(Courtesy of Alison Lewis)
http://www.ingredientsinc.net/2009/12/talk-of-the-town-nashville-chocolate-chipotle-cookies/

Ingredients:
8 ounces dark chocolate morsels (1 1/3 cups)
2 cups all-purpose flour
1/2 tsp. ground cinnamon
1 tsp. ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted

Method:
Preheat oven to 325 degrees. Microwave chocolate on high heat for 45 seconds; stir. Reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.

Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.

Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.

Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten the top of each cookie with a glass dipped in sugar.

Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire
racks to cool completely.

Yield: 3 dozen


Merry Christmas and Happy New Year from the Clarendon Cook and her family		!

Cookie Season: Faux Baklava

2010-12-03T10:00:00.002-05:00

Love the taste of baklava but don't want to spend hours making it? I do! This recipe is the perfect substitute. I love baklava for its buttery, nutty, honey-sweetened goodness, but the thought of having to lay each phyllo-dough layer doesn't make it worthwhile to me. I'd rather buy it (or eat the baklava my friend Megan likes to make). Call me lazy, but long hours of baking doesn't suit me especially when I need a sugar fix! This recipe is only a few steps and pretty foolproof. These cookies have been a family favorite for a few years now, especially during the holidays. Enjoy!

Faux Baklava (a.k.a. Pie Crust Cookies)
(Adapted from Better Homes and Gardens)
http://www.bhg.com/recipe/cookies/nut-wedges/

Ingredients:
1 pie crust (I use a pre-made Pillsbury pie crust, although you could make your own for this recipe.)
1 cup finely chopped nuts
1/3 cup granulated sugar
2 T. honey
1 tsp. ground cinnamon
1 tsp. lemon juice

Method:
On a lightly floured surface, spread the pie crust out and roll the dough into a 9-inch circle. Transfer to an ungreased cookie sheet or a pizza stone.

For the filling, combine the nuts, sugar, honey, cinnamon, and lemon juice. Spread over half of the dough circle on the cookie sheet, and then fold the other half over so that it forms a half moon shape. Use tines of fork to seal edges and prick dough. Brush the edges with milk.

Bake in a 375 degree oven for 15 to 20 minutes or until pastry starts to brown. Cool 10 minutes on a wire rack. While warm, cut into 16 to 20 wedges using a pizza cutter. Cool completely.

Cookie Season Begins: Peanut Butter Cookies with Chocolate Chunks

2010-12-01T09:55:00.000-05:00

Happy December 1st! Thanksgiving has come and gone. Christmas is on its way. And it is also now the official start of Cookie Season! (At least in my home!)

Love peanut butter cookies? My all-time favorite cookies are chocolate chip, but every once in a while I get a craving for ones made with peanut butter. That was the case this week and I found a peanut butter cookie recipe that will take you straight to cookie heaven. Seriously. These are that good. And addicting. Perhaps one of the best reasons to like these cookies is the fact that they were still fresh and chewy the next day, and I don't think you can say that about many cookies. (They didn't last past day two, so I don't know how long they would stay fresh.) I daresay that if you make these for any Christmas cookie exchange this month, that you will make at least 20 new friends. Enjoy!

Peanut Butter Cookies with Chocolate Chunks
(Courtesy of Bon Appetit, March 1997)

Ingredients:
1 1/2 cups unbleached all-purpose flour
1/3 cup old-fashioned oats
1 tsp. baking soda
1/4 tsp. salt
1 cup old-fashioned chunky peanut butter (about 9 oz.)
1 cup firmly packed golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup honey
1 large egg
1 tsp. vanilla extract
5 oz. semisweet chocolate, coarsely chopped (I used a combination of milk chocolate and peanut butter chips.)

Method:
Mix flour, oats, baking soda, and salt in a bowl. In a separate bowl using an electric mixer, beat peanut butter, brown sugar, butter, honey, egg and vanilla in a large bowl until well blended. Stir dry ingredients into peanut butter mixture in 2 additions. Stir in chopped chocolate. Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.

Preheat oven to 350 degrees F. Butter 2 or 3 large baking sheets. With your hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4-inch-diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart. Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. Cool cookies on baking sheet 5 minutes. Using a metal spatula, transfer cookies to rack and cool completely. (Can be made 2 days ahead. Store in an airtight container at room temperature.)

Coffee Cake: It's What for Breakfast, Lunch, and Dinner...

2010-11-03T15:00:00.001-04:00

This is coffee cake that you can eat all day. My husband Chris proved that to be true when I made it yesterday, even though I originally made it for breakfast. But, the cold weather has arrived, bringing with it a need for sweets as he recently proclaimed with great enthusiasm, "Wintertime is upon us...let the excessive eating and weight gain begin!" I guess I'm just trying to do my best to satiate his sweet tooth (and mine too).

Everyone needs a good coffee cake recipe, and this is about as good, and traditional, as they come. Admittedly, I wished I could have just opened a coffee cake mix from a box yesterday morning since it would have been a bit quicker, but the result was definitely worth the effort! (I mean, who has time to let butter soften before breakfast??? I ended up putting the stick of butter in the microwave for a few seconds to speed up the process.) And yes, Chris ended up eating this for breakfast, lunch, and dinner, along with some "regular" food here and there. Hope you enjoy this as much as he did!

Very Best Coffee Cake
(Courtesy of Cheryl Bartel, as found in "Favorite Recipes from Quilters")

Ingredients:

Cake
3/4 cup sugar
8 T. margarine or butter, softened
1 tsp. vanilla
3 eggs
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup sour cream

Streusel Filling
1 1/4 cups firmly packed brown sugar
1 cup chopped walnuts
2 tsp. cinnamon
3 T. margarine or butter, melted

Method:
Cream together the sugar and margarine in a mixer. Add vanilla and eggs.

In a separate bowl, combine flour, baking powder, baking soda and salt. Add this flour mixture to the creamed mixture, alternating with the sour cream. Begin and end with the flour mixture.

In a small bowl, combine all filling ingredients and mix well.

Spread half of the batter into a greased and floured 10-inch tube pan (I used an 11"x7"x1.5" pan - see adjusted baking time below if you go this route). Sprinkle with half of the filling and repeat layers.

Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean. (I baked mine for 50 minutes using the different sized pan than the recipe called for.)

Eat your veggies!

2010-11-03T14:30:00.000-04:00

Claire says to eat your veggies!

Easy Entertaining: Mexican Lasagna

2010-10-28T13:00:00.006-04:00

I love, love, love, Mexican food. But I haven't really ventured into making anything but tacos and quesadillas at home. Now, I don't know whether Mexican lasagna really counts as true Mexican food, but in my Yankee mind, it must come close since the flavors are all there. This is a great dish that I've made several times in several different ways -- a few times I added a can of refried beans to the layers (good but a little difficult to spread), and sometimes I don't add cilantro or the jalapenos. The good thing about this recipe is that it's delicious and makes enough for company, a large family, or simply for seconds (and thirds).

Mexican Lasagna
(Adapted by Kelly Oliver from Robin Miller's "Quick Fix Meals")

Ingredients:
Cooking spray
12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
1 cup sour cream (regular or low-fat)
1 can black beans, drained (optional)
(NOTE: I usually use a bag of the Mexican blended shredded cheese for the cheese in this recipe, rather than using these two different kinds of cheeses.)
1 cup shredded Monterey Jack cheese (regular or low-fat), divided
1 cup shredded Cheddar (regular or low-fat), divided
½ cup mild, medium or hot salsa
1 (4-ounce) can chopped green chiles
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground chili powder
¼ teaspoon cayenne pepper, or to taste
8 (6-inch) corn tortillas, cut into 6 wedges (I usually use about 10 tortillas.)
Salt, to taste (I like to use at least 1/4 tsp.)

Method:
Preheat oven to 350 degrees. Coat an 11 by 7-inch baking pan with cooking spray.

In a large bowl, combine chicken, sour cream, black beans, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.

Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.

Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.

To reheat, bake in a preheated 375 degree oven for 15 minutes.

Elegant Entree: Pork Tenderloin with Balsamic-Cranberry Sauce

2010-10-27T11:06:00.001-04:00

I've been experimenting with some different recipes, some of which have turned out well, some of which haven't, like a Rogan Josh recipe I tried -- it was good for my first Indian food but it could've been better. I'd rather not post so-so recipes here. I've also been solidifying and trying to perfect some of my go-to recipes, like a Mexican Lasagna which I'll add to this blog soon. I've been looking for a good pork tenderloin recipe and found this one that incorporates cranberries and onions. Sounded like a perfect fall recipe to me! And it was. Not only is this a delicious combination of ingredients for fall, but it's an easy, elegant dish. If you serve this for dinner, your guests will certainly be impressed. I served this the other night for dinner with acorn squash, which I simply cut in half and steamed in the microwave for about 5-7 minutes, adding some butter when it was done. You could also add a side of rice and/or even a nice sweet cornbread (here's my go-to cornbread recipe: http://cookinginclarendon.blogspot.com/2009/09/moms-cornbread.html). This is one dish I'm definitely making again soon.

Pork Tenderloin with Balsamic-Cranberry Sauce
(Courtesy of Bon Appétit, November 1998)
http://www.epicurious.com/recipes/food/views/100314?mbid=ipapp

Ingredients:
1 1/2 tablespoons butter
1 8- to 10-ounce pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary (I used about 2 tsp. dried rosemary.)
1/2 cup canned low-salt chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar

Method:
Preheat oven to 450 degrees. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155 degrees, about 10 minutes. (Mine took about 25 minutes to roast.)

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; saute until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.

Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.

Fall is the perfect time for satisfying soup

2010-09-28T13:41:00.000-04:00

Fall is here! Despite the recent 90 degree temps we've had in the DC area, I'm definitely in the mood for fall and the cooler days ahead. That's partly because I love fall food -- apple pies, apple cider, pumpkin bread, spice cakes...I could go on and on. And I will. There's much to share on this blog!

One of my favorite ways to enjoy the fall weather is by making homemade soup. My Aunt Nancy recently gave me some leeks from her garden. I don't use leeks very often so I had to search for a good recipe in which to use them. I came across the Leek and Potato Soup recipe below from Epicurious.com and was intrigued because it only used 5 ingredients. Well, this recipe is a keeper. It's very flavorful -- and I only had to add a few pinches of salt to get the taste just right. I'll definitely be coming back to this recipe again. Hope you enjoy it too!

A note about leeks: a good way to clean these onions is to dice them and put them in water for a few minutes. Any dirt will sink to the bottom and then you can scoop up the leeks for use.

Leek and Potato Soup
(Courtesy of Bon Appétit, May 1996)
http://www.epicurious.com/recipes/food/views/1922?mbid=ipapp

Ingredients:
3 tablespoons butter
3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
2 large russet potatoes (about 18 ounces total), peeled, diced
4 1/2 cups (or more) chicken stock or canned low-salt broth
2 tablespoons chopped fresh chives

Method:
Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.

Puree soup in batches in processor until smooth. (I used an immersion blender which did the same thing and it was much easier to do.) Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

Now for some real fruit bars

2010-09-23T19:01:00.000-04:00

I'm back to blogging about sweets, but with good reason. This Apricot Oat Bar recipe from Giada De Laurentiis is fantastic! I recently saw it on her Food Network program, "Giada at Home," and thought it looked good. But I know enough about TV production to know that looks aren't always what they seem. However, I'm happy to report these bars are the real deal. I'm typically not impressed with homemade fruit bar recipes since many turn out to be dry. Not these. They are moist and chewy, thanks in part to the apricot preserves (and probably the butter). Word of caution: they're highly addictive.

On a separate note, my baby is 3 months old today and my blog is now officially 1 year old (as of the 18th)! It's going to be a fun second year of blogging, especially when Claire gets to start eating baby food! You can be sure I'll blog all about that experience.

Apricot Oat Bars
(Courtesy of Giada De Laurentiis)
Link: http://www.foodnetwork.com/recipes/giada-de-laurentiis/apricot-oat-bars-recipe/index.html

Ingredients:
Vegetable oil cooking spray
Filling
1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
Crust
1 3/4 cups all-purpose flour
1 packed cup light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon fine sea salt (regular salt works just fine here)
3/4 teaspoon baking soda
1 3/4 cups old-fashioned oats
1 cup (4 ounces) coarsely chopped walnuts
1 cup (2 sticks) unsalted butter, melted
1 egg, at room temperature, beaten
1 teaspoon pure vanilla extract

Method:
Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.

Filling: In a small bowl, mix together the jam and the apricots. Set aside.

Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.

Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

The finished product: Apricot Oat Bars

Quick Weeknight Meal: Salmon with Sweet-N-Hot Mustard Glaze

2010-09-16T13:00:00.002-04:00

One of my favorite weeknight meals is salmon since it's usually a quick dish to prepare and it's healthy and delicious. I'm always on the lookout for good ways to prepare it -- often I'll just bake it with some salt, pepper, and olive oil and then top it with pesto after it comes out of the oven. This makes for an elegant dish that's very suitable for company, by the way. (My favorite store-bought pesto is Bear Pond Farm, found at Whole Foods in the refrigerated section. It's really fresh and delicious.) Sometimes I'll top salmon with a nice chili rub. But I think I've found my favorite salmon dish yet -- a sweet and hot mustard glazed salmon. I love the mustard taste that blends so well with honey and a touch of heat. This recipe is definitely a keeper.

Roasted Salmon with Sweet-N-Hot Mustard Glaze
(Courtesy of Robin Miller, "Quick Fix Meals")

Note: Since I usually make dinner for two adults, I cut this recipe in half and used one decent-sized salmon fillet.

Ingredients:
3 1/2 lb. salmon fillets, skin on and pinbones removed
Salt and pepper, to taste
1/2 cup Dijon mustard
1/2 cup honey
2 T. water
2 T. fresh lemon juice
1 tsp. hot mustard powder (I substituted 1 tsp. of hot sauce for this ingredient and added 1 tsp. of regular mustard powder and it was delicious.)
1 tsp. garlic powder
2 T. chopped fresh dill

Method:
Preheat oven to 400 degrees. Either coat a baking dish with cooking spray or cover a broiling pan with aluminum foil and lightly coat it with cooking spray. Place salmon on the dish or the pan and lightly season the fillet with salt and pepper.

Stir together the Dijon mustard, honey, water, lemon juice, hot mustard powder, and garlic powder. Reserve half of this sauce for later. Take the other half and spread on the salmon.

Bake the salmon for 15-20 minutes.

Stir the fresh dill into the reserved sauce. When the salmon is done baking, top the salmon with the remaining sauce.

As you can see from the picture above, I added two side dishes -- stir-fried zucchini and garlic-butter noodles, both of which were delicious with the salmon.

Enjoy!

Exciting Food News for Clarendon

2010-09-14T11:38:00.000-04:00

There are two very exciting pieces of news for the Clarendon neighborhood today.

First of all, Trader Joe's might become my new neighbor! Yep, there's a really good chance that this fantastic food retailer will move in across the street very soon. Arlington Now has the story:
http://www.arlnow.com/2010/09/14/breaking-news-break-out-the-three-buck-chuck-clarendon-trader-joes-close-to-a-reality/

The next piece of good news is that Bakeshop (http://www.bakeshopva.com/) will now open at 8:00 am to serve coffee and cupcakes, along with other treats such as croissants, pound cake, and bagels. This definitely spells trouble for my diet but it's totally worth it. Here's my previous review of Bakeshop, as if you need any more convincing to pay a visit soon: http://cookinginclarendon.blogspot.com/2010/02/fabulous-food-friday-bakeshop.html.

Some Like it Hot

2010-09-13T14:12:00.000-04:00

If you read my blog, you'll notice that many of my posts are for sweets. That's a "problem" that just cannot be helped. But since I'm trying to be more health-conscious in my own eating life, I've found some wonderful recipes over the last few months that I need to share here that will hopefully inspire your eating life as well. Another recent "problem" is that these delicious meals have made it on and off my dinner table so fast that it's hard to capture a photo. After all, when you've got a baby, you learn to eat quickly. Here's one of my favorite recipes (sans photo) that is delicious, simple to make, creates a beautiful presentation, and adds a nice spicy kick to your meal. Hope you enjoy!

Belize Beef on Spiced Potatoes
(Courtesy of the National Beef Cook-Off® 2001)

Ingredients:
1 lb. ground beef
1 can (14 1/2 ounces) diced tomatoes, drained - divided
1 1/2 tsp. jarred minced garlic
1 tsp. Caribbean jerk seasoning
2 large unpeeled baking potatoes, such as russets (8 to 10 ounces each)
Salt, pepper and Caribbean jerk seasoning

Topping
1/2 cup plain yogurt
3/4 tsp. jarred minced garlic
1/2 tsp. Caribbean jerk seasoning
1 T. diced tomatoes (from the main jar listed above)

Method:
Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings. Set aside 1 tablespoon of the tomatoes. Add remaining tomatoes, 1 ½ teaspoons garlic and 1 teaspoon jerk seasoning to beef; bring to a boil. Reduce heat; cover and simmer 8 minutes, stirring occasionally. Uncover skillet; continue simmering 7 minutes, stirring occasionally. Season with salt and pepper.

Meanwhile cut potatoes lengthwise into ¼-inch thick slices; pierce in several places with a fork. Dip in cold water; sprinkle lightly with salt, pepper and jerk seasoning. Place in single layer on nonstick baking pan. Broil 3 to 6 inches from heat 10 to 12 minutes or until tender and lightly browned, turning once.

Combine topping ingredients and reserved 1 tablespoon tomatoes in small bowl; season with salt and pepper. Spoon beef mixture over potatoes. Serve with topping.

A Healthy Chocolate Fix

2010-09-01T13:55:00.001-04:00

Cherry-Almond-Chocolate Clusters
Photo credit: Chris Oliver

One can never say enough good things about chocolate...better yet, one can never eat enough chocolate. But with most chocolate comes lots of fat and calories from other sugar-infused ingredients like ice cream, toffee, or caramel. When I stumbled onto this recipe from Ellie Krieger, I knew I had found something that could give me a chocolate fix without being too unhealthy. Of course, healthy and chocolate are two words that I usually don't put together. Thankfully, these clusters withstood my taste-testing and I'm happy to report that these were definitely satisfying.

Another good discovery about these chocolates: they travel well. I made a batch for my brother on his birthday and these chocolates made it all the way from Virginia to California without melting (via overnight shipping). Now you can make your friends and family some yummy treats for the upcoming holidays if they can last long enough!

Cherry-Almond-Chocolate Clusters
(Courtesy of Ellie Krieger, "So Easy")

Ingredients:

1 cup whole roasted almonds
1/2 cup dried cherries
6 oz. dark or bittersweet chocolate, finely chopped (I used Ghirardelli chocolate chips so I didn't have to chop them.)

Method:

Chop both the almonds and cherries coarsely, put them into a bowl and toss together. Set aside.

Cover a baking sheet with wax paper. You'll need this later.

Now for the good part. Melt half of the chocolate (3 oz.) in the top of a double broiler over water that is only slightly simmering and over the lowest possible heat. Stir your chocolate frequently. Don't let the water touch the top pan. If you're like me and don't have a double broiler, you can put some water in the bottom of any pot and the set a glass dish over the simmering water to melt the chocolate. It works well.

Once the chocolate is melted, remove the double broiler (or pot) from the heat and then stir in the rest of the chocolate (3 oz.) until it is all melted together. Take off the top pan with the chocolate in it and set it aside. Replace the simmering water in the bottom pan with warm tap water so that the chocolate remains at the correct temperature while you make the clusters. Put the pan with the chocolate back on top.

Now, stir the almonds and cherries into the chocolate, making sure everything gets covered by that wonderful chocolate. Grab your wax paper lined baking sheet. You're going to make tablespoon-sized clusters and put them onto the baking sheet at least 1 inch apart. Once you're done, put them into your refrigerator for about 20 minutes so they can cool and set. (Here's where cleaning up your kitchen becomes rather fun. After all, who wants any chocolate on your spoon to go to waste?)

After that, they are ready to enjoy! You can store and serve them at room temperature. I found that mine needed to set for a few hours more, but they can still be enjoyed after being refrigerated.

Blueberries for Breakfast

2010-08-17T11:18:00.004-04:00

Blueberry Coffee Cake
(Photo Credit: Chris Oliver)

I've really been enjoying summer produce and blueberries have been in abundance of late (which means that prices are better than normal too). I was craving something yummy baked with blueberries and came across this wonderful recipe from Whole Foods. Turns out I had all the ingredients I needed to make it (the stars were aligned that day), and voila! Some of the ingredients (the whole wheat pastry flour and nonfat yogurt to be exact) make it a little healthier than it otherwise would be, so this recipe is definitely a keeper.

Blueberry Coffee Cake
(Courtesy of Whole Foods)

Ingredients:
Nonstick cooking spray
2 tablespoons plus 1 cup whole wheat pastry flour, divided
1/4 cup light brown sugar
2 tablespoons butter, cut into small pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup nonfat plain yogurt or blueberry yogurt
1 teaspoon vanilla extract
2 eggs
2 cups fresh or frozen, thawed and drained blueberries, divided
1/3 cup sliced almonds

Method:
Preheat oven to 350°F. Grease a 9-inch round cake pan with cooking spray; set aside. Put 2 tablespoons of the whole wheat pastry flour, sugar, butter, cinnamon and cardamom in a medium bowl and mix together with a fork or your fingers until well combined and mixture is in large clumps; set streusel aside.

Put remaining 1 cup whole wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl and stir to combine; set aside. In a medium bowl, whisk together yogurt, vanilla and eggs then pour into bowl with dry ingredients and stir until combined. Gently fold in 1 cup of the blueberries.

Spoon batter into prepared pan and sprinkle reserved streusel over the top. Scatter remaining 1 cup blueberries over the streusel then top with almonds and bake until a toothpick inserted in the center cake comes out clean, 30 to 40 minutes. Once cooled, loosen edges of cake and transfer to a plate. Cut into slices and serve.

Per serving (about 3oz/81g-wt.): 150 calories (40 from fat), 4g total fat, 1.5g saturated fat, 40mg cholesterol, 210mg sodium, 23g total carbohydrate (3g dietary fiber, 9g sugar), 5g protein

Cheers to Summer!

2010-07-29T17:34:00.000-04:00

Berry Parfaits
(Photo Credit: Chris Oliver)

Summer is about eating light and, for me, enjoying all the fresh fruits that go along with the season. Here's one way that Chris and I have been enjoying strawberries, blueberries and blackberries for breakfast - in a delightful Berry Parfait! It's super easy and quite a treat first thing in the morning. Plus, if you're having company, this is sure to impress.

Berry Parfaits
(Courtesy of Kelly Oliver)

Ingredients:
Vanilla yogurt
Strawberries
Blueberries
Blackberries
Granola (Use store bought or make your own using this recipe: http://cookinginclarendon.blogspot.com/2009/09/one-of-my-favorite-recipes-is-for-nutty.html)

Note: There's no magic formula for this recipe. If you don't have blackberries on hand, then just use whatever berries you have. If you want to buy your granola at the store rather than making it, that's fine. You could also opt for a different flavor of yogurt. Experiment and enjoy!

Method:
Grab a few pretty wine glasses and start layering each ingredient, starting with the yogurt, followed by the berries, and then the granola. Create at least two layers. Enjoy!

Fabulous Food Friday: Pittsburgh's Strip District

2010-07-16T08:30:00.001-04:00

I recently recommended some restaurants in Pittsburgh to a friend who was going to visit my hometown, and thought I'd share a few with you. All of these restaurants are located or have locations in Pittsburgh's famous Strip District, which houses many authentic Italian food markets, Mexican and Asian grocery stores, restaurants, and shops that sell spices, coffee, chocolates, and cookware, among other things. (The name doesn't stand for anything lewd...for a brief history, see: http://www.neighborsinthestrip.com/thestrip/thestrip.html.)

Given that it's such a foodie paradise, Chris and I always make it a point to stop here on bustling Saturdays when we visit my parents to pick up marinara sauces, biscotti, nut rolls and other delicious things. If we were able to easily transport refrigerated food back to Arlington with us, I would make it a point to buy some fresh fish at Wholey's fish market and some of the fresh produce at any number of stores. Saturdays are busy (a great time to visit) and the air is filled with the smells of street vendors making Chinese food or grilled chicken skewers and markets giving away samples of their pepperoni rolls, luring in casual shoppers like me. We always have fun exploring this area and seem to find something new to bring home every time we visit.

On to the restaurants...please feel free to let me know if you have any other great suggestions in da 'Burgh:

Lidia’s
Great Italian food for lunch or dinner. I love their pasta trio of the day.
http://www.lidias-pittsburgh.com/

Primanti Brothers
If you’ve never tried their sandwiches topped with French fries and coleslaw, and I even know some Pittsburghers who haven't, you must stop here. It's a classic Pittsburgh tradition.
http://www.primantibros.com/01locations.html - various locations around town

Roland’s
Known for their lobster roll, I particularly enjoy their fried fish sandwiches.
http://www.rolandsseafoodgrill.com/

Pamela’s
Fantastic breakfast place with amazing crepe style hotcakes that will melt in your mouth.
http://www.pamelasdiner.com/ – various locations around town

The Bun is Done

2010-07-06T15:14:00.003-04:00

The bun is done! As I mentioned before, I was expecting my first baby in June. This child decided to make a fashionably late, but a very welcome and much-anticipated, appearance. Chris and I welcomed Claire Elise Oliver into our family on June 23, 2010, at 7:01 pm and she weighed 6 lbs., 10 oz. Now almost two weeks later, Claire is thriving, I'm both exhausted and ecstatic as a first-time mom, and Chris is enjoying his new role as daddy and Claire's personal photographer. (Speaking of photography, thanks to Chris for the new profile pic and to his mom, Linda, for the fantastic Cooking in Clarendon apron.)

Claire's arrival also marks 9 months from when this Cooking in Clarendon blog was birthed, though it wasn't planned that way. Though to me, it's a joyful reminder of how my passions of family and food are intertwined and I'm grateful for both.

More recipes and other posts to follow in the coming days...I leave you with this:

The next Clarendon Cook?

Quick Weeknight Meal: Pepper Pasta

2010-05-31T17:32:00.001-04:00

I love being able to throw together a delicious meal with things that I have on hand...recipes with special ingredients that I don't have in the pantry drive me nuts, especially when I'm hungry. This dish was born out of that frustration (or inspiration, if you will). It's a flexible dish, meaning that if you don't have a green pepper on hand, then omit it. Just use one red pepper. Or you can use a jar of roasted red peppers instead. Or you might want to add some more pepperoni (sometimes I do). I think I've perfected it now, but if you try it and find something else to add that makes it even better, please let me know!

Pepper Pasta
(Courtesy of Kelly Oliver)

Ingredients:
Olive oil
1/2 t. fennel, crushed
1 red pepper, chopped into medium pieces
1 green pepper, chopped into medium pieces
1/2 of a medium onion, chopped into small pieces
1 can diced tomatoes
20-25 thin slices of pepperoni (I use a pre-sliced brand), cut in halves
1/4 t. garlic powder
1/2 t. red pepper flakes
1/2 t. basil
1/2 t. oregano
pepper, to taste
salt, to taste
fun-shaped pasta (fusilli, farfalle, penne, rotini, etc.), about a half a box
parmesan cheese, to taste

Method:
Cook pasta according to package directions. At the same time in a separate pot, heat 2 T. olive oil, adding crushed fennel. Heat 1-2 minutes. Add onion, red and green peppers, and saute 5-7 minutes or until softened. (You may need to add more olive oil for sauteing the vegetables.)

Add diced tomatoes, pepperoni, garlic powder, red pepper flakes, basil, oregano, pepper and salt. Simmer the sauce for about 10 minutes.

Stir cooked pasta into the sauce, mixing well. (If you prefer having a saucier version, you might want to add another half of a can of diced tomatoes.)

Serve and sprinkle with parmesan cheese.

Eggstra Special Breakfast

2010-05-10T06:06:00.005-04:00

One of my favorite ways to eat eggs as a child was when my mom added egg noodles to the scrambled eggs. I'm not sure why but it was certainly always a treat! I got to see my mom the other week when Chris and I visited Pittsburgh and somehow this dish came up in conversation. So, of course, I went to the store this week and bought some egg noodles. And yes, it was as good as I remembered. Even better, Chris enjoyed this too!

Thanks, Mom, for passing along such a wonderful recipe and thanks for being such a great Mom! I owe my love of cooking to you.

I have a lot of fun food finds from Pittsburgh that I'll share over the coming weeks. Stay tuned.

Scrambled Eggs with Noodles
(Courtesy of Jean Walmsley, adapted by Kelly Oliver)

Serves: 2 hungry people

Ingredients:
1 T. butter
1/4 cup diced onions
5 eggs
1/4 cup milk (I used skim.)
Garlic salt, to taste (I used roughly 1/4 t.)
Fresh ground pepper, to taste
Dried parsley (I used roughly 1/2 t.)
1/4 cup shredded cheese like cheddar, monterey jack, etc.
1/4 to 1/2 cup egg noodles, cooked according to package directions

Method:
Heat frying pan to medium-low. Melt the butter, and then add the onions, stirring occasionally and cooking about 5-7 minutes or until softened and translucent. Meanwhile, whisk the eggs in a bowl. Add and stir in the milk, garlic salt, pepper, parsley and cheese. Add egg mixture to the pan and stir regularly, making sure to scrape the bottom of the pan. Carefully stir in noodles when the eggs are about halfway cooked. Finish scrambling the eggs until done. Serve and enjoy!

Note: You can always make scrambled eggs your way and just add the egg noodles. The recipe above is completely adaptable.

Peanutty Goodness

2010-04-26T06:33:00.001-04:00

Not sure if this really counts as an official pregnancy craving but ever since Easter brought about my favorite Reese's Peanut Butter Cups in plenty, I've been enjoying a lot of desserts with peanut butter. So I started looking up some recipes on Epicurious.com to see what I could bake using peanut butter, and found the one I'm including below, although there were many tempting options. Of course, if the trend continues, you'll be sure to see some more peanut butter recipes on this blog very soon. The peanut butter cookies I made really turned out well...they were light, peanut buttery, and had just the right amount of sweetness. Even a few days later, their consistency stayed the same, which I can't say about many cookie recipes I've tried. Enjoy!

Old-Fashioned Peanut Butter Cookies
(Courtesy of Bon Appétit, January 1998 issue)

Ingredients:

3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup creamy or chunky peanut butter (do not use old-fashioned style or freshly ground)
2 teaspoons vanilla extract
1 cup (packed) golden brown sugar
1 cup sugar
2 large eggs

Method:
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat butter, peanut butter and vanilla in large bowl until well blended. Beat in both sugars. Scrape down sides of bowl. Stir half of dry ingredients into mixture. Add eggs 1 at a time, stirring well after each addition. Mix in remaining dry ingredients.

For each cookie, roll 1 heaping tablespoonful of dough into 1 3/4-inch-diameter ball. Arrange dough balls 2 1/2 inches apart on prepared baking sheets. Using back of fork, flatten dough balls and form crosshatch design on tops. Bake cookies until dry on top and golden brown on bottom, about 14 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be prepared up to 3 days ahead. Store in airtight container at room temperature.)

This recipe can be found at Epicurious.com: http://www.epicurious.com/recipes/food/views/4645?mbid=ipapp

Easy Entertaining: Baked Lemon-Garlic Shrimp

2010-04-09T06:49:00.003-04:00

It's funny how food moods change with the seasons. Given how warm it's been (unusually warm for Washington, DC as well), I've been wanting lighter, fresher meals. So when my family came for a visit over Easter weekend, I knew I wanted to make a shrimp dish. I found the perfect one - Baked Lemon-Garlic Shrimp. The taste was light and fresh, and it was definitely healthy. I baked it in one big casserole dish and then served it over cous-cous. Perfect! This is a good dish for company since it's easy to assemble and it's healthy. Your guests will thank you.

Baked Lemon-Garlic Shrimp
(Courtesy of The Good Housekeeping Step-by-Step Cookbook)

Ingredients:
1 1/4 pounds large shrimp
1 bunch (10-12 ounces) fresh spinach, coarsely chopped
2 medium tomatoes, halved, seeded, and cut into 1/2-inch chunks
2 T. olive or vegetable oil
Salt
1 garlic clove, minced
1 T. chopped fresh parsley
1 T. fresh lemon juice
1/2 t. lemon-pepper seasoning salt
Parsley sprigs for garnish

Method:
Preheat oven to 450 degrees. Shell and devein shrimp.

In bowl, combine spinach, tomatoes, 1 T. olive oil, and 1/2 t. salt. Toss to coat. Place spinach mixture in four 1-1/2 cup shallow casseroles. (I didn't have individual casserole dishes, so I just used one large casserole dish, which worked just fine.)

In the same bowl, combine shrimp, garlic, parsley, lemon juice, lemon-pepper seasoning salt, 1 T. olive oil, and 1/2 t. salt; toss shrimp to coat. Arrange shrimp mixture over spinach mixture.

Bake 12-15 minutes, until shrimp are opaque throughout. If you're using individual casserole dishes, the recipe recommends that you serve this dish by placing each casserole on plate and garnishing with parsley sprigs. (I served the shrimp over cous-cous.)

Note: This recipe makes 4 main-dish servings (it allows plenty for seconds or leftovers). Each serving is about 205 calories, 26g protein, 6g carbohydrates, 8g total fat (1g saturated), 219 mg cholesterol, 865 mg sodium.

Cute Little Appetizers for Baby Showers

2010-03-28T15:52:00.005-04:00

It seems that many of my friends are having a baby these days, as is the Clarendon Cook, whose bun will be finished baking come mid-June. :) That has given us ladies ample opportunity to host baby showers, which in many ways are much more fun than wedding showers given all the "oohs" and "aahs" from the guests as the moms-to-be open cute little baby clothes, cute little books and various cute little things that will ensure the baby becomes successful at an early age. But even more fun is being a hostess for one of these events (for me at least) because it's a great opportunity to make cute little appetizers and desserts which I may not normally get to make.

A few of us from my church hosted an afternoon baby shower for our friend Carrie on Valentine's Day. We opted for appetizers and desserts because it was Valentine's Day, after all, and we figured that most people would want to eat light because of dinner plans with their Valentines that evening. I'm including some of those recipes below (be sure to scroll all the way down the page). While I can't promise that these recipes will make the baby smart and successful (though that's certainly possible), it appears that they may have the power to coerce the baby to make his or her appearance sooner rather than later. It was only two days after Carrie's shower that her cute little baby daughter, Helena, came into the world (though only a few weeks early). I suspect it was all the sugar that enticed her...

Rich Chocolate Cupcakes

(Courtesy of the Good Housekeeping Step-by-Step Cookbook)

Ingredients:

2 cups all-purpose flour
2 cup unsweetened cocoa
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 1/3 cups milk
2 t. vanilla
2 cups sugar
1 cup margarine or butter, softened
4 large eggs
fluffy white frosting (I used store-bought.)
red and blue food coloring (or whatever color you want the icing to be)

Method:
Preheat oven to 350 degrees. Line thirty-six 2 1/2-inch muffin pan cups with fluted paper liners.

In medium bowl, combine flour, cocoa, baking powder, baking soda and salt; set aside. In measuring cup, mix milk and vanilla.

In large bowl, with mixer at low speed, beat sugar and margarine until blended. Increase speed to high; beat about 2 minutes, until creamy. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Alternately add flour mixture and milk mixture, beginning and ending with flour mixture; beat until batter is smooth, occasionally scraping bowl with rubber spatula.

Pour batter into prepared cups, filling each cup about three-fourths full. (Bake only as many cupcakes as 1 rack in center of oven can hold.) Bake 25 minutes, or until toothpick in centers comes out almost clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks. Repeat with remaining batter.

Once cupcakes are cooled, you can ice them. Since I used store-bought white icing, I added a few drops of red food coloring to the icing until I got the desired shade of pink, and the same with the blue food coloring until I got the blue shade of icing that I wanted. Keep in mind that it doesn't take much food coloring, so add a few drops and then stir, adding more if you need them.

To ice them, I used two different decorating bags with tips and layered the icing on...feel free to be creative with the type of tip you use...that's part of the fun of decorating cupcakes! I made half pink and the other half blue. I also found some clear food glitter and sprinkled them on these cupcakes as well to give them an extra sparkle.

Cucumber Dill Tartlets

(Courtesy of Kelly Oliver, adapted from Oxmoor House's Little Book of Holiday Appetizers)

I doubled this recipe in order to have enough filling:

Ingredients:
1 (3 ounce) package cream cheese, softened (if doubling, use the whole block)
3 T. frozen minced chives (fresh works well too)
3 T. sour cream
1/2 t. dried dillweed
1/4 t. garlic salt (may need more to suit your taste)
1/8 t. ground white pepper
2 packages of frozen small phyllo dough tartlet shells (or something similar that you can fill)
1 small cucumber, thinly sliced
Fresh dillweed

Method:
Beat cream cheese at medium speed with an electric mixer until fluffy. Stir in remaining ingredients. Spread cream cheese mixture in phyllo dough tartlet shells. Top with 1 cucumber slice and and a sprig of fresh dillweed. Freshness note: These are better eaten closer to the time they're filled.

Stuffed Tomatoes

(Courtesy of Paula Lively, Ariel Lively's MIL)

Ingredients:

1 lb. bacon, crisply cooked and crumbled (equates to about 3/4 jar of Hormel real bacon bits)

1/2 cup finely chopped green onions

2 T. chopped fresh parsley (Ariel used cilantro for the ones pictured above.)

2 T. grated Parmesan

1/2 cup mayonnaise

24 cherry tomatoes (equates to about two mesh bags of the vine-ripened cherry tomatoes)

Method:

Remove stems from tomatoes and rinse them. Place tomatoes stem-side down to cutting board. Cut thin slice off top of each tomato (opposite end of stem side). With small melon scoop or sharp grapefruit spoon, carefully hollow out tomato, leaving shell. Invert tomatoes on paper towels to drain for several hours.

In a bowl, combine bacon, onions, parsley, Parmesan and mayonnaise. Stir until well-blended. Refrigerate for several hours to let flavors blend, then fill the tomatoes with the bacon mixture.

Tip: Ariel saved the tomato tops and guts into a plastic bag and froze them to use for soups, etc., that call for tomatoes.

Quick Weeknight Meal: Shrimp and Pancetta on Polenta

2010-03-11T14:48:00.003-05:00

Always on the search for an easy, yet tasty, dinner recipe, I came across this shrimp dish that looked like it was a quick, weeknight meal. It was. Tried it last night, and it took me roughly 30 minutes from the beginning to when we sat down to eat. It was refreshing too because I have been making heavier, comfort-food type meals over the last few months. The weather has finally started to warm up (60 degrees yesterday), and it was nice to have a filling, yet lighter, meal.

Shrimp and Pancetta on Polenta
(Courtesy of Ruth Cousineau, Gourmet, November 2009)
http://www.epicurious.com/recipes/food/views/Shrimp-and-Pancetta-on-Polenta-356050?mbid=ipapp

Ingredients:
1/2 cup instant polenta (you could also use cous-cous instead)
1/4 pound pancetta, chopped
2 garlic cloves, minced
1/4 t. hot red pepper flakes
3 T. olive oil, divided
1 (14 ounce) can diced tomatoes in their juice
1 lb. large raw shrimp, cleaned
1 T. chopped flat-leaf parsley

Method:
Make polenta according to package instructions.

Cook pancetta, garlic, and red pepper flakes in 2 T. olive oil in a heavy skillet over medium heat, stirring, until garlic is pale golden, 2-3 minutes. (I used my trusty red Le Creuset Dutch oven...the pancetta creates a lot of splatter.)

Add tomatoes (with their juice) and simmer until the liquid is reduced to about 1/4 cup, 6-8 minutes. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt and freshly-ground pepper.

Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining 1 T. olive oil and sprinkle with parsley.

Note on the tomatoes: Upon the recommendation of my Aunt Nancy, I picked up some Muir Glen fire-roasted diced tomatoes with basil and garlic at Whole Foods for this recipe. She raves about their tomato sauces so I thought I'd give these a try. Since they are fire-roasted, they definitely added a really nice element to this dish, though any diced tomatoes will work here. If you're curious about Muir Glen, here's the website: http://www.muirglen.com.

Fabulous Food Friday: Bakeshop

2010-02-26T06:56:00.002-05:00

Let there be cake! Cupcakes, to be specific. I'm giving a special shout-out to my new neighbor, Bakeshop. The cupcakes are truly amazing, though they have other sweet temptations on hand like a variety of cookies and oatmeal cream pies. My husband Chris surprised me on Valentine's Day with two different kinds - red velvet and apple cupcakes. The icing was so light and fluffy and the cakes were moist. We've also tried the variety in the picture above - chocolate peanut butter, vanilla and chocolate - all were so fantastic that I will probably never need to bake again. The cupcake craze is still in full swing and if you haven't tried this place yet, you must add it to your list. For a leisurely afternoon in Clarendon, go to American Flatbread (see my previous review), walk a few doors down to Bakeshop for dessert, and buy a box of chocolates at Artisan Chocolates next door for the way home. (I'll review Artisan soon but don't let that stop you from going there in the meantime. Best chocolates around!)

It's hard to live right across the street from this place but I suppose someone has to do it.

Bakeshop
1025 N. Fillmore St., Suite G (Clarendon)
Arlington, VA 22201
(571) 970-6460
http://www.bakeshopva.com

"Too Good to Be True" Cocoa Brownies

2010-02-11T22:29:00.001-05:00

Stuck inside? I have been the last few days due to the crazy snow we've been getting here in DC. It's hard to run to the grocery store, especially when they are practically out of supplies as well! So when I had a hankering for brownies the other night, I checked my pantry and realized that I didn't have a box o' brownies on hand to bake. So I quickly flipped through my beautiful Good Housekeeping cookbook and came across a recipe for Cocoa Brownies, and amazingly, I had just enough ingredients! Turns out these were really good too. Hope you'll try them too, whether you're snowed in or sitting in sunshine.

Oh, and if you're wondering why there isn't a picture, they just didn't last that long!

Cocoa Brownies
(Courtesy of The Good Housekeeping Step-by-Step Cookbook)

Ingredients:
1/2 cup margarine or butter
1 cup sugar
2 large eggs
1 t. vanilla
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa
1/4 t. baking powder
1/4 t. salt
1 cup coarsely chopped walnuts (4 ounces), optional

Method:
Preheat oven to 350 degrees. Grease 9"x9" pan (metal or glass). In a 3-quart saucepan, melt margarine over medium heat. Remove from heat; stir in sugar. With a wooden spoon, stir in eggs, one at a time, and vanilla until well blended.

In a medium bowl, combine flour and next three ingredients; stir flour mixture into saucepan until blended. If using, stir in walnuts.

Spread the batter evenly in pan. Bake for 25 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on wire rack.

Fabulous Food Friday: American Flatbread

2010-02-05T16:50:00.002-05:00

The snow is falling and everyone in the DC area is hunkered down, bracing for the anticipated 20-30 inches. Everyone has gone to the store, leaving shelves empty. Except me. Stores were too crowded last night!

I could bake a lot of sweets but I don't have too much "real" food at my fingertips. If you're like me, or if you find yourself needing to get outside, here's one of my favorite neighborhood places - American Flatbread - that you should try. Besides that it's directly across the street from where I live (how convenient!), it has amazing flatbread (a.k.a. pizza). They use organic ingredients, and bake their flatbread in a "primitive wood-fired earthen oven." It's a cozy place. My favorite flatbread so far is their pepperoni and peppers, but the others are good too. Stop in this weekend (since they will be open) or when the snow melts - you won't be disappointed!

American Flatbread (Clarendon)
1025 N. Fillmore St.
Arlington, VA 22201
(703) 243-9465
www.americanflatbread.com

A Sweet Treat...Peppermint Caramels

2010-02-01T07:59:00.001-05:00

Happy February 1st! Now we're even closer to the Super Bowl, Valentine's Day, and President's Day (a day off!). If you're looking for a sweet treat this month for parties or for your Valentine, you should try this recipe.

I've never ventured into making candy before, although I have been thinking about it for a few months. In preparation, I bought my first candy thermometer. This recipe, versions of which are common in Sweden, was really easy. The caramel turned out to be fairly soft and chewy, and the peppermint added a wonderful surprising flavor. I made these recently for my husband Chris' birthday party, and they were enjoyed.

Polkagriskola (Peppermint Caramels)
(Courtesy of Saveur, December 2009)

Ingredients:
4 oz. hard peppermint candies
1 1/4 cups heavy cream
1 cup superfine sugar
6 T. golden syrup or dark corn syrup
3 T. honey
7 T. unsalted butter

Method:
Put peppermint candies into a plastic bag and crush them coarsely with the flat side of a meat mallet. Using a large sieve, sift candy pieces, discarding powder; set candy pieces aside.

Line the bottom of an 8"x8" baking pan with parchment paper; grease parchment paper with nonstick cooking spray and set aside.

Heat cream, sugar, syrup, and honey in a 6"-diameter 2 qt. saucepan over medium heat; stir until sugar dissolves, about 5 minutes. Bring to a boil and attach a candy thermometer to the side of the pan; cook, without stirring, until the mixture reaches 250 degrees F, about 45 minutes. Remove pan from the heat and add butter. Using a wooden spoon, stir until smooth, about 3 minutes.

Pour sugar mixture onto prepared baking pan and sprinkle evenly with peppermint candy pieces, pressing them lightly into toffee with the back of the spatula. Let cool completely; cut into (roughly) 64 squares to serve.

Lovely Lentil Soup

2010-01-20T22:26:00.000-05:00

It's been a busy few weeks filled with lots of traveling, and I'm happy to be able to return home to do some of my own cooking. January's wintry weather has really gotten me craving soup, and I found a great recipe for Lentil Soup. I've been trying to figure out ways to use lentils, and this is a pretty good place to start. This recipe uses real bacon to flavor the soup, and I laughed at myself as I bought a package because I realized that I had never bought real bacon before! I've always bought turkey bacon. Let's just say that I'm definitely a fan of real bacon. On to the recipe...

Lentil Soup
(Courtesy of Everyday Food/Martha Stewart Living)

Ingredients:
3 strips bacon (3 ounces), cut into 1/2-inch pieces
1 large onion, chopped
3 medium carrots, peeled, halved lengthwise and cut into 1/4-inch half moons
3 garlic cloves, minced
2 T. tomato paste
1 1/2 cups lentils, picked over and rinsed
1/2 t. dried thyme
2 cans (14.5 ounces each) reduced-sodium chicken broth (3 1/2 cups)
1 T. red-wine vinegar
Course salt and fresh ground pepper

Method:

In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook the bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 T. of the fat.

Add the onion and carrots; cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste, and cook for 1 minute.

Add the lentils, thyme, broth and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until the lentils are tender, 30 to 45 minutes. If the soup becomes too thick during cooking, add up to 1 cup more water.

Stir in the vinegar, 1 1/2 t. salt and 1//4 t. pepper. Serve soup immediately.

Homemade Applesauce

2009-12-13T13:00:00.001-05:00

You know you're a child of the 70s if you can complete this line..."pork chops and _____."

I'll never forget watching the Brady Bunch with Peter Brady repeating "pork chops and applesauce" when Alice told him what was for dinner. It must've been the way he said it and it's stuck with me all these years.

Well, I set about making my own homemade applesauce, which my Mom used to make a lot. It turned out to be a great treat although I didn't serve it with pork chops.

Homemade Applesauce
(Courtesy of Kelly Oliver)

Ingredients:
6 apples, cored, peeled and chopped (use more or fewer apples if you have them)
cinnamon
sugar

Method:
Place chopped apples in a saucepan and partly cover with water. Simmer apples until tender. Use a potato masher to mash the apples to a smooth or chunky consistence (whatever you prefer). Add cinnamon and sugar to taste. Applesauce should keep in the refrigerator for at least a week.

And yes, making applesauce is really that easy!

Cookie Season: Double Chocolate Chip Mint Cookies - Two Varieties

2009-12-12T10:36:00.002-05:00

So this past week, my colleagues decided it would be a nice tradition to start a cookie exchange, to which I happily agreed. So I got to work and ended up making two varieties of Double Chocolate Chip Mint Cookies. Why two varieties? Well, I started with the more brownie-like variety but because the dough was so thick, I wasn't convinced they would turn out well. Thankfully, I was wrong, and they ended up being my favorite of the two (just because they were more festive), although they are both good recipes. Recipes included below so you can choose one (or make them both).

Double Chocolate Chip Mint Cookies #1

(Courtesy of Kelly Oliver, adapted from the Food Network's December 2009 magazine)

Ingredients:
1 ¼ cups granulated sugar

1 stick butter, softened

1 egg

1 t. vanilla

1 t. peppermint extract

1 ½ cups flour

½ cup Dutch-process cocoa powder (or regular cocoa powder)

¾ t. salt

¼ t. baking powder

1 cup chocolate chips

¼ cup peppermint candies, crushed (optional)

Method:
Beat sugar and butter until fluffy, then beat in egg, vanilla and peppermint extract. Whisk flour, cocoa powder, salt and baking powder; stir into the butter mixture. Stir in chocolate chips and peppermint candies. Chill dough for 30 minutes, and then roll into balls. Bake 12-15 minutes at 350 degrees.

Double Chocolate Chip Mint Cookies #2

(Courtesy of Kelly Oliver, adapted from Crisco's Ultimate Chocolate Chip Cookie recipe)

Ingredients:
¾ cup Butter Crisco

1 ¼ cups light brown sugar

2 T. milk

1 T. vanilla

1 t. peppermint extract

1 egg

1 ¾ cups flour

4 T. cocoa powder

1 t. salt

¾ t. baking soda

1 cup chocolate chips (or mint chocolate chips if you can find them)

Method:
Beat Butter Crisco and light brown sugar until fluffy, then beat in milk, vanilla, peppermint extract and egg. Add flour, cocoa powder, salt, and baking soda to the mixture. Stir in the chocolate chips. Chill dough for 20-30 minutes, and then drop by spoonfuls onto a cookie sheet. Bake 8-10 minutes at 375 degrees.

Fabulous Food Friday: Five Guys

2009-11-13T19:39:00.000-05:00

It seems like a rare treat when I leave the office to eat lunch out, rather than bringing it with me. Today was one of those rare days. I celebrated the near-close of a long week by eating at Five Guys. And it was the most satisfying meal I've eaten all week. There are just some days that call for a great burger and fantastic fries. Oh, and here's some trivia for you: the first Five Guys opened in my 'hood, Arlington, Va., in 1986! Now they have over 450 locations in 30 states.

If you haven't eaten at a Five Guys yet, go there the next time you're in the mood for a burger and fries. Don't feel guilty either! It's good to splurge a little.

Five Guys
http://www.fiveguys.com
-Various locations throughout the country.

Yummy Breakfast: Peach Pie Smoothie

2009-11-11T18:37:00.001-05:00

So I tried something new for breakfast this morning rather than my usual eggs or cereal -- a Peach Pie Smoothie! Talk about a change of pace. Is it legal to have this kind of "dessert" for breakfast? Oh, and it's healthy too!

Peach Pie Smoothie
(Courtesy of Ellie Krieger)

Ingredients:
1/2 cup skim milk or lowfat milk
1/2 cup nonfat plain yogurt
1 cup unsweetened frozen peaches
1 T. honey
1/4 t. vanilla extract
1/8 t. cinnamon
Pinch of nutmeg
Pinch of ground ginger

Method:
Combine all ingredients into a blender and process until smooth.

Here's the link for more information on this recipe:
http://www.foodnetwork.com/recipes/ellie-krieger/peach-pie-smoothie-recipe/index.html

The Most Important White House Job

2009-11-10T14:10:00.005-05:00

I came across this great article that gives a look at one of the most important jobs at the White House: The Pastry Chef.

Sounds like he needs to start his own pie shop so that we can get a taste. Hail to the Chef!

* * *

CAPITAL CULTURE: Obama pastry chef the Crustmaster

By NANCY BENAC (AP) – 9 hours ago

WASHINGTON — Poor Bill Yosses. He's the White House pastry chef. He makes desserts for a living.

He works for Barack and Michelle Obama. They talk about healthy eating. All the time.

Sounds like a recipe for disaster, right? Not at all.

Yosses' creations — especially his pies — have won over even the Obamas.

The president calls him "The Crustmaster."

The first lady points to pie-on-demand as one of the big plusses of life at 1600 Pennsylvania Avenue.

"I'm the dark side," Yosses joked in an AP interview. "They love our pies."

Read the rest here: http://www.google.com/hostednews/ap/article/ALeqM5jkHlYShdNGqjvzcO_R1z1_AL9bJgD9BSF7J80

Quick Weeknight Meal: Broiled Fish with Citrus and Herbs

2009-11-08T19:40:00.006-05:00

I got to wander into Whole Foods this past weekend, which was quite a treat. I came out with two bags of groceries including green beans and a white fish I hadn't tried before: turbot. Whole Foods even gave me some inspiration for a way to prepare this delicious white, flaky fish. I used the Whole Foods iPhone app and found this gem. This is a great recipe that only takes a few ingredients and is super-simple to make. Try it and see if you like it too.

Broiled Fish with Citrus and Herbs

(Courtesy of Whole Foods)

Ingredients:

3/4 cup orange juice

1/2 minced shallot (I subbed in red onion here, which worked well.)

1/4 t. dried tarragon

4-6 oz. mild fish fillet(s) such as sole, tilapia or arctic char (I used turbot.)

1/2 t. extra-virgin olive oil

Salt and black pepper, to taste

3 chopped Kalamata olives (optional)

Method:

In a small saucepan, combine orange juice, shallot and tarragon. Simmer until thickened, 15-20 minutes; cover and set aside.

Heat broiler. Sprinkle both sides of the fish with oil, salt and pepper. Place on a foil-lined baking sheet and broil 5 to 6 inches from heat, just until fish is opaque and flakes easily with a fork, about 5 minutes per half inch of thickness.

When fish is done, transfer fillet to serving plate, spoon sauce on top and sprinkle with olives.

I served freshly steamed green beans on the side, and you could also add rice as another side dish to soak up the extra orange sauce.

Quick Weeknight Meal: Sweet Italian Sausage with Zucchini and Tomatoes

2009-10-24T17:51:00.007-04:00

This dish is becoming one of my favorites because it's a quick and healthy weeknight meal. Depending on the size of your family, it usually yields extra (for two-person households), making lunchtime the next day even better.

Sweet Italian Sausage with Zucchini and Tomatoes

(Adapted from a Whole Foods recipe)

Ingredients:

6 links Sweet Italian sausage (I prefer using turkey sausage)

2 tablespoons extra virgin olive oil

4 to 6 large garlic cloves, finely chopped

3 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried oregano)

1 pound zucchini, cut into 1/2-inch pieces (I use 2 zucchini)

3/4 pound mixed red and yellow cherry or grape tomatoes, halved

1/2 cup fresh basil, chopped

Salt and pepper

Method:

Prepare sausages according to package directions, either in a sauté pan or on the grill. While they are cooking, heat olive oil in a large heavy sauté pan over medium high heat. Add garlic and oregano, stir for a few seconds, then add zucchini and cook 3 to 5 minutes.

When sausages are cooked, cut into large bite-sized pieces and add to pan along with tomatoes, basil, salt and pepper. Continue to sauté until tomatoes are just softened, about 1 minute more. Transfer to a large platter and serve.

Tip: I like to serve this over roasted garlic & olive oil cous-cous, which is super quick to make.

Cookie Season: Snickerdoodles

2009-10-22T06:43:00.004-04:00

Now that it's getting closer to Thanksgiving and Christmas, it's just about time for that coinciding time of "Cookie Season." Ahh...yes, that glorious time of baking dozens of varieties to share with family, friends and co-workers. I enjoy making cookies, probably because of my sweet tooth, but just like cupcakes, cookies are easily enjoyed and always put a smile on people's faces. (They might grimace first, but I know that's just a front because cookies always disappear fast.)

To kick off Cookie Season, I made a batch of Snickerdoodles last weekend. I'm including the recipe that I used below, but if anyone has a better recipe to share, please do!

Snickerdoodles

(Courtesy of The Best of Gooseberry Patch's "Old Fashioned Christmas Favorites")

Ingredients:

1/2 cup shortening or butter, softened

3/4 cup granulated sugar

1 egg

1 1/4 cup flour

1/4 t. salt

1/2 t. baking soda

1 t. cream of tartar

cinnamon and sugar

Method:

Cream shortening (or butter) and sugar. Beat in egg. Sift dry ingredients together and add to creamed mixture; stir. Refrigerate for one hour. Roll dough into walnut-sized balls and roll in the cinnamon and sugar. Place on ungreased cookie sheet and bake at 400 degrees for 10 minutes. Cool on wire rack. Yields 2 dozen.

It was a Julia kind of weekend...

2009-10-18T23:09:00.004-04:00

This weekend was all about food. Saturday, after a trip to the grocery store to refill my refrigerator and pantry, my friend Peggy and I went to a cooking class at Mon Ami Gabi, appropriately titled the "Julia Child Cooking Class." It was set up as a cooking demonstration where we could ask the chef questions as he made classic French Onion Soup, Beef Bourguignon served over pappadelle egg noodles, and Chocolate Mousse. We got to taste each dish -- not just a small sample but a regular sized portion of each. Essentially, we got a three course meal (wine included), a live cooking demo, the recipes, and a parting goody bag with chocolate candies and a tarragon compound butter. What a great way to spend a Saturday afternoon! We then met up with our husbands to go to dinner. Perhaps not surprisingly, we still had room for more food even after all of that!

Sunday afternoon, while Chris was working on a big work project, I took the opportunity to make lunch, bake cookies, and make a slow-cooked pot roast.

Thankfully, the majority of food this weekend was good although there were some mishaps. On Friday night I made chocolate chip granola bars from a Whole Foods recipe, but for some reason they refused to be cut into nice neat squares after they cooled. I practically had to chisel them out of the pan (yes, that was my exercise for the day). All was not lost - the bits and pieces will be good as a snack (albeit a messy one) or over yogurt.

I'll post pictures of these various dishes and add some recipes during the week so please check back.

Oh, back to my friend Peggy for a second. She just started her own food blog this weekend so definitely check it out: http://onegermansediblejourney.blogspot.com/

Fabulous Food Friday: Chipotle

2009-10-16T22:19:00.003-04:00

Chris and I just got back from a trip to Texas, where we ate more Tex-Mex food in one week than I ever have in my life. Yet I still have a hankering for some Tex-Mex food. Since it's Friday, I'll recommend a reliably good Tex-Mex style place that I hope is very familiar to all of you - Chipotle. You just can't go wrong with anything they have on the menu. And speaking of reliable, my order rarely strays from a Burrito Bol with rice, black beans, peppers and onions, barbacoa, mild salsa, lettuce, cheese and sour cream. Yum! Chris' order usually stays the same too...Burrito with black beans, grilled chicken with a little extra, mild salsa, and corn.

Have I tempted your taste buds yet?

You may find a recommendation of a chain restaurant to be strange, but I actually have met people who still haven't been to Chipotle yet.

Oh, and for all of you iPhone fans, Chipotle has an app that allows you to find the nearest location and to place an order. Yes, there's an app for that.

http://www.chipotle.com

Fabulous Food Friday: Mon Ami Gabi

2009-10-09T11:30:00.003-04:00

Chris and I recently ventured to Mon Ami Gabi in Bethesda for its Restaurant Week. If you've never been there, Mon Ami Gabi serves classic French cuisine and everything about it is enjoyable. We started with Baked Cheese, which is goat cheese baked in tomato sauce served with buttered baguette crisps. Even though I'm not usually a fan of goat cheese, I was even craving this a few days afterwards. Our entree was the classic Steak Frites, a wonderful hangar steak served with French fries. For dessert, we had chocolate lava cake with ice cream (in the picture above).

The DC area has two locations, one in Bethesda and the other in Reston. If you're looking for a nice date night place, Mon Ami Gabi is a must.

Web site: http://www.monamigabi.com.

Easy Chicken BBQ

2009-10-04T20:34:00.007-04:00

When you're in the mood for BBQ, where do you go? If you're in the DC area, I suggest Rockland's (various locations) or the Dixie Pig (Chinatown). If you're from the South, you might wince at those suggestions, but to this Yankee, those are pretty good places. I will probably have to update those BBQ suggestions because Chris and I will be feasting on BBQ from the Salt Lick near Austin, Texas, later this week. We've heard a ton of rave reviews - even from native Texans - about the Salt Lick so it should be pretty good. It's our first vacation to Texas, and I'm very excited.

Today, I was craving some BBQ but feeling like a homebody, so I made my own. Hey, it's probably not as good as the Salt Lick but it's a delicious substitute. Here's the recipe:

Easy Chicken BBQ

Ingredients:

4-6 chicken breasts

1 bottle of your favorite BBQ sauce, plus an extra cup for sandwiches

Sandwich buns

Method:

Spray inside of the slow cooker lightly with cooking spray. Put chicken breasts into the slow cooker and top with the entire bottle of the BBQ sauce. Set on low setting for approximately 4-6 hours (check your slow cooker because cooking times vary). Shred the chicken when it's finished. To serve, top each sandwich bun with a nice amount of the BBQ. Add a little extra sauce on top of each sandwich, and serve.

Fabulous Food Friday: Wegmans Seafood Bar

2009-10-02T07:56:00.007-04:00

Ahhh...Wegmans, how do I love thee, let me count thy ways. In the photo above, you're looking at some of the best scallops in the world that you can eat at the best grocery store in the world. My husband Chris and I went on a date the other night to Wegmans in Woodbridge, Va. If you're thinking, "Why on earth would you go on a date to a grocery store?" then you haven't been to Wegmans! At Wegmans Seafood Bar, we can sit at the "bar" and watch our food being made right in front of us, with a glass of vino or beer in hand. The scallops they serve seem to be the biggest on the planet. After the meal, I make Chris stroll through the store with me (though I don't think he minds) where I salivate at the extensive cheese counter, hummus and olive bar, dessert and bread counters, and pretty much everything else in the store. Now that's my idea of a great date!

Wegmans

To find the nearest location and to check out this Fabulous Food phenomenon, visit: http://www.wegmans.com/

If by chance a Wegmans official ever comes across this post, here's my request: please put a Wegmans inside the Beltway! I know it would have great success! :)

So Good Salmon and Roasted Asparagus

2009-09-30T21:49:00.007-04:00

I realize I've been posting more "sweet" recipes so far. Although I could pretty much eat anything sweet any time, I'm sure I wouldn't live very long. Thankfully, there are simple dishes like salmon and asparagus that give my diet some nutritional benefits. This recipe is great for a quick weeknight meal, but also nice for company. I'll often add cous-cous as a side dish.

I came across a great salmon rub from one of my favorite Food Network stars, Ellie Krieger. She recently posted this to her Twitter feed. Good stuff.

Salmon and Roasted Asparagus

(Salmon rub courtesy of Ellie Krieger)

Salmon Rub Ingredients:

1 t. cumin

1 t. coriander

1 t. garlic powder

1/4 t. salt

1/4 t. pepper

salmon filet (for two people)

Method:

Combine salmon rub spices in a small bowl. Place salmon (skin side down) on a broiler pan covered with foil. Drizzle some olive oil over the salmon, spread to thinly coat. Rub the spices onto the salmon.

Asparagus Ingredients:

1 bunch asparagus, washed and ends trimmed

salt

pepper

olive oil

Method:

On the same foil-covered broiler pan as the salmon, lightly coat the foil with cooking spray. Put asparagus on the tray and lightly drizzle with olive oil. Turn the asparagus to spread the olive oil. Lightly sprinkle with salt and freshly cracked pepper.

Bake at 425 degrees for 15-20 minutes. Depending on the thickness of the salmon, you may need to add a few more minutes, but be careful not to overcook it otherwise it will get tough.

One of the best things about this dish is that it's a one pan meal, which means cleanup is a breeze!

Alternate coating for the salmon: I often like to use pesto to top the salmon. You can use any store-bought pesto (or make your own if you have time). Instead of making the salmon rub, I will just lightly coat the salmon with olive oil and sprinkle it with salt and pepper. Bake the salmon for the same amount of time as noted above. In a separate pan, heat the pesto for a few minutes over low heat. Top the salmon with the pesto when you're ready to serve. The pesto-topped salmon is an especially elegant (and tasty) dish for company.

My mom often makes her own pesto, so I'll see if she will let me share the recipe. My parents are lucky to have a garden and they grow lots of great things such as tomatoes, zucchini, butternut squash, lettuce, and lots of basil to make pesto.

What the World Eats

2009-09-28T12:33:00.004-04:00

Came across a fascinating article about "What the World Eats," along with photos of the food that families across the world eat in a week. The families list their weekly food costs and their favorite foods. Check it out:

http://articles.moneycentral.msn.com/CollegeAndFamily/RaiseKids/what-the-world-eats.aspx?GT1=33004&slide-number=1

Breakfast in a Pinch

2009-09-27T15:34:00.010-04:00

Breakfast is my favorite meal of the day, probably because a cup of coffee (or two) accompanies anything I eat for that meal. It can be hard to be creative for breakfast, especially if we want to eat protein rather than just carbs. So on Saturday, after a week of eating fried eggs and eggs over easy, I decided to make a low-carb crustless quiche. That's easy enough, except that when I looked over the available ingredients in my fridge, I was missing some key elements (spinach, chorizo, and cream) needed for the recipe I usually make. And even though we're close to the neighborhood Whole Foods, I really didn't want to leave the house. So I took a risk and made some substitutions (like subbing skim milk for cream). Thankfully, when my husband said, "This is the best quiche you've ever made," and took a bite myself, I realized that the risk paid off. Here's the recipe for you to enjoy, especially if you're in a pinch.

Crustless Quiche

(Courtesy of Kelly Oliver)

Ingredients:

8 eggs

1/2 cup cream or skim milk

2 Sweet Italian turkey sausage links

1 cup shredded monterey jack or cheddar, or a combination of those

1/4 cup roasted red peppers (I used jarred red peppers to save time.)

2 or 3 teaspoons jarred salsa (optional)

1 teaspoon minced onion

crushed pepper, to taste

Method:

Preheat over to 400 degrees.

Beat eggs in large bowl, add cream (or milk).

Remove casings from Italian turkey sausage, crumble, and saute until browned.

To the egg mixture, add cheese, red peppers, minced onion, pepper, salsa, and turkey sausage.

Use a rectangular baking dish or a deep dish pie pan coated with cooking spray. Add egg mixture to the pan. Bake for 20-30 minutes, or until center is set. Let stand for 5 minutes before cutting.

If desired, top with an extra teaspoon of salsa as a garnish.

Fabulous Food Friday: The Dairy Godmother

2009-09-25T18:04:00.008-04:00

I'm starting a new feature to commemorate my first week of blogging which began last Friday. On Fabulous Food Friday, I'll highlight some of my favorite DC metro area restaurants and food finds.

I'll begin this week with something sweet. If you haven't yet tried The Dairy Godmother in the Del Ray neighborhood of Alexandria, VA, you must visit soon. They make homemade ice cream, and my husband Chris and I will often go there for a treat on Sunday afternoons. Almost needless to say, but the ice cream is simply fabulous.

Here's their info and a great YouTube video:

The Dairy Godmother
2310 Mount Vernon Ave.
Alexandria, VA 22301
703-683-7767
Watch: http://www.youtube.com/watch?v=frvzTNGoj-A

Making Granola

2009-09-25T07:03:00.012-04:00

One of my favorite recipes is for "Nutty Granola" from Ellie Krieger, who offers a lot of food inspiration. I particularly like this recipe because I know what ingredients are going into my granola, and it's really simple to make. I often add this to my vanilla yogurt along with some fresh blueberries for breakfast or for a snack. My friend Amy came over the other night to make a fresh batch.

Nutty Granola

(Courtesy of Ellie Krieger, "The Food You Crave")

Ingredients:

Cooking spray

3 cups old-fashioned rolled oats

1/2 cup chopped walnuts

1/2 cup chopped almonds

1/2 cup chopped pecans

1/2 cup pure maple syrup

1/4 t. salt

1/4 t. ground cinnamon

1/2 cup raisins (optional)

Method:

Preheat oven to 300 degrees. Coat a large baking sheet with cooking spray. Combine all ingredients, mixing well to coat everything with the maple syrup. Spread on baking sheet and bake until golden brown, stirring occasionally, about 30 minutes. Transfer to wire rack and let cool completely. Store in the refrigerator in an airtight container for about 2 weeks. (Note: I haven't stored mine in the refrigerator and it tastes just fine.)

My friend Amy making granola.

Happiness...

2009-09-24T10:55:00.005-04:00

So I'm happy to report that the reactions to the Apple Galette (with my first homemade pie crust) have been positive. I will have to keep trying to perfect this pie crust though...that's a warning to all my friends, a.k.a. taste testers. If you would like to be on my Taste Testing Team, please let me know. :-)

In other good news, my day has been made by the discovery of a Julia Child Cooking Class being offered by Mon Ami Gabi in Bethesda, MD, in October. I'm grabbing a friend and we're going to learn how to make Classic Onion Soup au Gratin, Beef Bourguignonne and Chocolate Mousse. Ahhh....I cannot really explain how exciting this is. I promise to take lots of pictures and share the recipes with you.

First Pie Crust

2009-09-22T22:47:00.004-04:00

So I finally decided that I needed to try to make my first pie crust rather than buying the Pillsbury ready-made crusts (which are delicious and very handy). I made the crust and used it in an Apple Galette recipe. It looks beautiful, but I'll have to let you know how it tastes later. I have a friend stopping by tomorrow night and that will be our dessert. (Ahh...patience.) It's certainly made our home smell like buttery pie crust...yum!

Apple Galette

(Courtesy of the Good Housekeeping Step-by-Step Cookbook)

Ingredients:

Pastry for 1 crust pie

5 medium apples (2 lbs.)

1/4 cup sugar

2 T butter or margarine, cut up

2 T apricot jam, melted

Method:

Prepare pastry through chilling. Preheat oven to 425 degrees. On a lightly floured surface, with floured rolling pin, roll dough to 15-inch round. Transfer to large cookie sheet.

Peel apples, cut each in half. Remove cores and cut crosswise into 1/4-inch-thick slices. Fan apple slices in concentric circles on dough round, leaving a 1 1/2-inch border. Sprinkle apples evenly with sugar and dot with butter. Fold dough up around apples.

Place 2 sheets of foil under cookie sheet; crimp edges to form a rim to catch any drips during baking. Bake galette 45 minutes, or until apples are tender. Place cookie sheet on wire rack. Brush apples with jam. Cool slightly to serve warm.

Mom's Cornbread

2009-09-20T12:09:00.011-04:00

So one of the best, most-used recipes in my collection is for my mom's cornbread. I'm making some today to go along with a big batch of chili that we're having for lunch with some friends.

Here's the recipe:

Mom's Cornbread

(Courtesy of Jean Walmsley)

Ingredients:

3/4 cup yellow corn meal

3/4 cup flour

1/2 cup sugar

1 1/2 t. baking powder

3/4 cup milk

1/4 cup canola oil

1 egg

Method:

Combine corn meal, flour, sugar and baking powder in a mixing bowl. Add milk, oil and the egg to the dry ingredients and stir together by hand. Bake in an 8-inch square pan (metal or glass) at 350 degrees for 25-30 minutes. (I use a glass pan because I have a gas oven.)

This is seriously easy to make and very delicious. Enjoy!

The Beginning

2009-09-18T23:03:00.001-04:00

As I sit here thinking about where to begin, the writer in me realizes that there are so many directions I could go and then begins to get overwhelmed. So I'll just begin by saying welcome to my new blog. This is kind of like a food diary, though I think it will be a great way to share tips, recipes, observations, restaurant suggestions and other food finds - which is what I always share with my friends in person or on Facebook, but with more room to do so.

While this blog will focus on food, the theme is Clarendon, my home with my husband. We got married at Cherrydale Baptist Church near Clarendon, and had our reception at the Clarendon Ballroom. I'm grateful to live in the neighborhood where we began our marriage and this blog is a fitting reminder of that wonderful beginning.

The picture is from our wedding day on April 23, 2005.