Spork or Foon?

The Perfect Omelette

One thing I love to do when I am watching what I am eating (more than usual), is make unique, healthy omelets. It keeps my meals interesting and keeps me from being bored of any monotonous routines. Because when a food routine gets monotonous, I start thinking about cheeseburgers. And chocolate. And cookies. And pizza. And a bagel. 

Seriously. It has to stop. 

I personally don't like going out to eat for breakfast, because I find that most breakfasts served at restaurants are crap. If you know how to make an omelet at home, why pay $20 to get someone else to make an omelet for you?   Seriously! When did breakfast get to be $20???? 

I adapted this recipe from Ina Garten, because, seriously, I get a kick out of Ina Garten. She makes me feel calm. Paula Deen makes me want to drink butter, Ina Garten makes me want to take a nap in a farmers market. I love listening to her say things in French (like when she says Endive, she says En-deeve) and talk about Jeffrey. 

I've learned a lot from Ina about the art of cooking eggs. And it is an art. Did you know that the folds in a chefs toque represent the 100 ways a chef should know how to make an egg? I'm not kidding!  100 ways! 

The key to omelet making is to keep your stove over medium-low heat and let the eggs cook slowly. Also, beat the eggs very well before putting them in a pan, allowing them to get nice and fluffy.

Herb Omelette adapted from Ina Garten 

• 1/2 tablespoon medium chopped fresh Italian parsley
• 1/2 tablespoon medium chopped fresh chervil
• 3/4 tablespoon thin sliced fresh chives
• 1 extra-large eggs
• 2 extra-large large egg whites
• 2 tablespoons milk
• Pinch kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 2 ounces plain goat cheese or cream cheese 

Combine the parsley, chervil and chives in a small bowl and set aside.

Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.

Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.

Flip the omelet, and remove it from the heat. Crumble the goat  or cream cheese over the center of the omelet. Tri-fold the omelet and plate immediately.

 

Poached Eggs in Tomato Sauce with Chickpeas and Feta

This may be one of the most fun dishes to eat. I think anything that gives you an excuse to just tear into it with your hands is worthy of making. Tomatoes are simmer with chickpeas and sprinkled with feta, and then topped with eggs and baked in an oven. 

And then, you feast. no plating. No cutlery. Just your hands, and food. How it was always meant to be. 

This dish is healthy and so incredibly delicious. I honestly don't believe that healthy food has to be boring. You don't need to eat steamed chicken and asparagus every day. You can play around. You can have FLAVOR! Flavor is ok! 

Poached Eggs in Tomato Sauce with Chickpeas and Feta adapted from Bon Appetit

Ingredients

• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, coarsely chopped
• 2 jalapeños, seeded, finely chopped
• 1 15-ounce can chickpeas, drained
• 3 teaspoons Hungarian sweet paprika
• 2 teaspoon ground cumin
• 1 teaspoon red pepper flakes (optional)
• 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
• Kosher salt and freshly ground black pepper
• 1 cup coarsely crumbled feta
• 8 large eggs
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon chopped fresh cilantro
• Warm pita bread

Preparation

Preheat oven to 425°. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, red pepper flakes (optional) and cumin and cook for 2 minutes longer.

 Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.

 

 

Sweet Potato Casserole with Cashew Streusel and Toasted Marshmallows

I love this casserole. It is honestly a go-to every Christmas/Thanksgiving/Wednesday snack (ok maybe not Wednesday snack) for me and it is always a huge hit. 

The biggest compliment, I find, is when people say I don't like (insert ingredient here), but I really loved it with this dish. And that is what I typically hear when people eat this dish. Non-sweet potato lovers always find that this dish is not offensively sweet potato casseroley (I really have no idea what that means).  I know that some people don't like that syrupy sweet potato casserole that hits most tables, with the yams from a can topped with big, bulging marshmallows (I love it).  

Maybe it is the fresh sweet potatoes, baked to perfection and creamed with evaporated milk and fall/winter spices. Maybe it's the ooey gooey mini marshmallows that top it. Or the crispy, crunchy, sweet maple cashew streusel that also tops it. Maybe it's the combination of all three- the creamy, the rich, the crunchy, the fluffy, all melding together in one incredible bite of food that you just can't get enough of.

Yeah. That must be it. 

Sweet Potato Casserole with Cashew Streusel and Toasted Marshmallows

Adapted from Saveur

SERVES 8 – 10

• 4 lbs. sweet potatoes (about 5 potatoes)
• 1⁄2 cup evaporated milk
• 1⁄2 cup sugar
• 6 tbsp. unsalted butter, melted
• 2 tsp. vanilla extract
• 1⁄2 tsp. kosher salt
• 1⁄2 tsp. ground allspice
• 2 tsp cinnamon
• 2 eggs, beaten
• 3⁄4 cup roasted salted cashews
• 1⁄2 cup light brown sugar
• 3 tbsp. flour
• 2 cups mini marshmallows

Heat oven to 400°. Place sweet potatoes on a parchment paper–lined baking sheet; bake until soft, about 1 1⁄2 hours. Let cool.

Reduce oven temperature to 350°. Peel potatoes; pass them through a food mill into a bowl. Whisk in evaporated milk, sugar, 4 tbsp. of the butter, vanilla extract, salt, allspice, and eggs. Transfer to a 2-qt. oval baking dish.

In a food processor, pulse together cashews, brown sugar, flour, and remaining 2 tbsp. of butter until coarsely ground. Crumble cashew mixture over half of casserole; top other half with marshmallows. Bake until marshmallows are golden brown, about 30 minutes.

Kale and Brussels Sprout Salad

This is an incredibly quick and easy salad that is going to result in an incredibly quick and easy post (I swear!)

This salad takes all of 5 minutes to make and is definitely going to make an appearance at my Thanksgiving dinner this year. The crisp kale, shaved brussels sprouts, toasted almonds, and sweet, chewy bing cherries coated with a delicious vinaigrette with hints of mustard and lemon make an incredibly dynamic salad that serves as a side or a meal. 

Did you know that Kale is a cruciferous vegetable?  I have no idea what that means, but I bet it means crunchy. 

Actually, I just looked it up and apparently it means "bearing a cross" or "belonging to the cruciferae, the mustard family of plants".

I like my definition better. 

I know, you're bored by all of this science talk. It's like the Friends Episode "The One that Could Have Been" where Monica's boyfriend talks about nuts.

Monica's Boyfriend: Yeah. Y’know, the hazelnut actually not a nut, it’s a seed.

Joey: (not impressed) Wow!!

Monica's Boyfriend: Can anyone else name a well known seed that’s been masquerading as a nut?

Joey: Oh dear God, let me think. (Starts to sarcastically think about it.)

Monica's Boyfriend: Y’know what honey? I got to get back to the hospital.

Monica: Okay.

Monica's Boyfriend: (kisses her) Okay.

Monica: Bye.

Monica's Boyfriend: Bye-bye. (Gets up to leave.) Oh uh, by the way, the answer is, the Brazil nut. (Exits.)

Chandler: Was his question "What’s more boring than him?"

OK, I need to stop quoting Friends for everything in my life. But it's just always so apt! 

Click Here for the recipe! 

 

Sweet and Spicy Roasted Red Pepper Hummus

There is a popular New York City quick food establishment called Chickpea.  It's a nice, healthy choice (their food is "always baked, never fried" to the usual lunch options in Midtown Manhattan. When one opened up in Penn Station, it was as if some super-human being had invented a new food and graced the underbelly of Manhattan (Penn Station) with the light of his or her culinary genius.

They created what they surely thought were catchy marketing jargon such as:

"Hummus a song about hummus you love our hummus."

Obviously, had I or any of my colleagues been a part of this marketing campaign, that would have never flown. But despite their questionable copywriting skills, It would not be rare to see several coworkers waiting patiently on the line that snaked around the store, each waiting for his or her shwarafel (chicken shawarma and falafel) platter, topped generously with tabbouleh, roasted eggplant, a reddish colored mystery grain (I still to this day have no idea what this grain was, but I do know it was delicious and they were not skimpy with it. No they were not.) or whatever other Mediterranean delight one's heart desired.  I would watch in awe as the short man behind the counter plopped my hummus of choice (roasted red pepper, basil and pine nut, jalapeno scallion or original) quickly into the crater of my to-go bowl and, with several flicks of his wrist, ran a spoon in a circular motion through the hummus to create the most beautifully arranged bowl of hummus my eyes had ever laid... eyes on? 

He then would top the hummus with a drizzle of olive oil, a dash of chopped parsley, and a dusting of paprika.  I was in awe.  

Of course, there is such a thing as "too much of a good thing", as we all tired quickly of the Chickpea phenomenon. Soon, going to Chickpea would be totally passe and co-workers would scrunch up their noses and scoff at the thought of frequenting that establishment any longer.  That was, like SO February 2011.

However, when I attempted my own try at hummus, after finding a recipe from the fantastic blog Pinch My Salt, I couldn't help but remember the short man behind the counter and his method to making hummus look, well, great. And THIS is the type of hummus that needs to LOOK great, because it TASTES AMAZING. Like "I can eat this whole thing in one sitting" amazing.  The complex flavor of roasted red pepper, the nutty bite of tahini, the spicy kick of red pepper flakes, and the surprising sweetness of agave nectar make this a hummus that really does make you want to hum...mus a song about hummus you love this hummus.

DAMMIT!

 

Roasted Red Pepper Hummus adapted from Pinch My Salt

1 16-oz can garbanzo beans, drained and rinsed
1 red bell pepper, roasted, peeled and seeded* (you can use jarred red pepper- 1/2 cup drained)
1 tablespoon chopped red onion
1 clove of garlic, minced or pressed
1 tablespoon tahini
juice of 1 lemon
2 tablespoons olive oil
1 1/2 teaspoon agave
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 – 1 teaspoon kosher salt (to taste)

paprika for sprinkling (optional)

1 tsp chopped parsley (optional)

olive oil for drizzling (optional)

Combine all ingredients in a blender or food processor and process until smooth.  You may have to stop to stir and/or scrape down the ingredients a few times.

Drizzle with 1 tsp olive oil, sprinkle on chopped parsley and a dash of paprika.

Leftover hummus can be stored, covered, in the refrigerator for a few days.  

 

Brussels Sprouts and Smoky Onions Cheddar on Toast

 
 

OK. I know that title may not sound that appealing to most of you. I know many of us would not equate "brussels sprouts" with "delicious".

But it is time to make a change, my friends.  Brussels sprouts, when prepared well, can be sublime. And I love, love, love using recipes that only use the leaves of the brussels sprouts (less room for error).

These brussels sprouts are mixed with diced, smokey onions that have been sauteed with smoky paprika. 

Let me also stress how important it is to use a good paprika. I am embarrassed to admit it, but I once used a paprika I bought at...  ... ...  CVS.  For months. It was a dollar.

I was in a bind!  I needed paprika and I couldn't find a grocery store!  

Wow. I'm embarrassed.

Well. Needless to say, that paprika did not have much flavor.  I replaced it with a much better, much more expensive jar of paprika and my life has never been the same.

Back to my description. Where was I?  Ah, yes.  These brussels sprouts are mixed with diced, smokey onions that have been sauteed with smoky paprika. The slightly tender leaves still hold a little bit of their crispness and provide a pleasing texture. The mixture is then put atop a crisp toast that is covered in melted, sharp cheddar cheese. The result taste is complex and surprising and phenomenally good.  Jack and I couldn't get enough of these. I will definitely make this again and again...with real paprika.  

Never again will I buy my spices from CVS Pharmacy! 

Brussels Sprouts with Smoky Onions on Cheddar Toast adapted from Food and Wine Magazine

1 pound brussels sprouts, thinly sliced lengthwise

2 tablespoons extra virgin olive oil

1 large onion, finely diced

Salt and freshly ground black pepper

1 1/2 teaspoons sweet smoked paprika

4 slices of multi-grain bread, toasted

4 ounces extra-sharp cheddar cheese, thinly sliced

Preheat oven to 350F. In a pot of boiling, salted water, cook brussels sprout leaves until they are just tender, about 5 minutes.  Drain and pat dry.

Meanwhile, heat the olive oil in a large skillet.  Add the onion, season with salt and pepper, and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes.  Add the paprika, cover and cook on low heat, stirring frequently, until the onion is just tender, about 10 minutes; add a little water if it dries out.

Add the brussels sprouts to the skillet and cook until tender throughout, about 5 minutes.  Season with salt and pepper.

Arrange the toasts on a baking sheet, top with cheddar. Bake for 2 minutes, until the cheese is melted; mound the brussels sprouts and onions on top and serve. 

Tuesdays with Top Chef with Teanna... er... Season 6? Duo of Mushrooms, Smoked Kale, Candied Garlic and Turnip Purée

 

Please excuse my while I try to unfry my brain.  I have to switch up TWD and Top Chef with Teanna this week, as I didn't realize how time consuming this dish would be.  So my tart will be posted tomorrow when my pastry cream is all nice and chilled.

This Top Chef recipe one was quite a doozy.

Yes. I said doozy. I can't think of any other words.

Not only was it is a doozy, but it is among my Top 5 Favorite Top Chef Recipes to date.  Ah, Kevin Gillespie, you and your pig tattoo get me every time.

I have fallen back a bit on my Top Chef blogging, so please, let me give a short description about the episode.  Natalie Portman, the vegetarian and totally adorable actress, was the guest judge.  The episode was full of laughs and very uncomfortable innuendos about pricks and mouths and honestly, I had to leave the room because I was so uncomfortable... and I was watching this alone.

The chef's were cooking at Tom Colicchio's Craft Steakhouse.  But here is the twist: Natalie is a vegetarian.

Dum, dum, duuuuuum.

Many chefs are known for their vigorous dislike of vegetarians.  Don't even get them started on vegans. Anthony Bourdain once called vegans the "Hezbollah-like splinter factions of vegetarians" and said that vegetarians are "the enemy of everything good and decent in the human spirit, and an affront to all I stand for, the pure enjoyment of food."

He is never one to mince words, is he?

But I digress. On to the dish.  This dish is composed of six components (is that redundant?) - braised mushrooms, sauteed mushrooms, roasted turnips, turnip puree, garlic syrup, a pistou, and sauteed kale. I am a bit worn out from lack of sleep these past few weeks, so I'm going to break it down for you the best I can.

I could not find hen of the woods or morels, so instead, I bought a dried pack of wild mushrooms. I know. I'm awful. But you know what, when seasoned and sauteed properly, you may probably never know the difference.  At least I couldn't.  I was pressed for time, and frankly, good produce is hard to come by in NYC so I take what I can get.  These mushrooms were delicious. I didn't follow the recipe to the letter. I just threw them in a pan with the emulsified butter and oil, tossed them with some diced celery, seasoned well and added a bit of lemon and heavy cream.  Heaven on a plate.

I was never one for liking turnips, but this is the second dish in which Kevin has proved me wrong on that point. The turnip puree was buttery, rich, and provided a wonderful textural contrast to the dish. The smells that wafted through the air while the sliced turnips were cooking butter while quartered turnips were roasting in butter was pure heaven. It could just be the butter, though.

The pistou was good, but be sure to season it well (as you should will all components of this dish.  Use your judgement.).  I could have done without it on the dish, but if you love the flavors of tarragon and parsley (which I do), it adds a nice lightness to an otherwise heavy dish.

The garlic syrup was fantastic.  I have tried a different recipe for garlic syrup before this and it is nice to see the different ways in which you can make this fabulous accoutrement which adds so much flavor to any dish.  One note: never stick your nose over a pot of boiling vinegar. You'll regret it.

The kale.  Oooooh, the kale. I could eat this component of the dish for days and days.  I am probably like most people who believe that kale can suck when it is not cooked properly.  I know you are intimidated by my mature use of language, right there.  It can be bitter and chewy and no one likes bitter and chewy. But this kale was the most amazing preparation of kale I have ever tried.  I used liquid smoke (again, right up there with dried mushrooms. I apologize) and sauteed it in water with diced onion, garlic, I then added 1/2 teaspoon sugar and salt each to season it. Pure perfection.  Again, I could not stop eating this.

Together, everything was outstanding. I can completely see why the judges not only picked this as the winner, but stated that they didn't even miss having a protein on the plate. This is a dish that would make me go veg in no time.

ToSorry, Anthony Bourdain.

Click here for the recipe.  But again, this one is time consuming. It took me about 3 hours to make... but it was well worth the effort.

 

Olive Tomato Squares

Let's talk about my love for this appetizer, shall we?

I always get nervous to make dishes with sundried tomatoes because I think of the episode of Friends where Monica bonds with a very handsome chef over the outdated sundried tomato.

"What's up with the sundried tomatoes?  What is this, 1985?"

Preach on.

Also, I haaaaaaaaate olives. Hate. Loathe. Makes me feel like a bad food person because I hate them so much. But I ams what I ams and what I is is an olive hater.

But this dish has changed me.  I served these little nuggets of wonder when I catered the Fashion Designer event. They are super easy to whip up (you can use pre-made basil pesto if you are short on time) and taste like the most awesome pizza bite you have ever tasted (if you are lactose intolerant, because really, pizza is best with tons of cheese) but are much more elegant.

I'm in love.

Make sure you use a soft bread, don't toast it too too much, and next time, I would make thinner slices of bread. Also, use best quality ingredients, because this dish could be quite salty if you are using the cheapy stuff.

Great, great appetizer. Do make.

Click here for the recipe. 

Slow Roasted Tomatoes

Last year I wrote about a recipe that Molly Wizenberg had written about in Bon Appetit magazine about a dish called Pomodori al Forno, which she called the best appetizer in Seattle. I tried it and agreed that it was, in fact, the best appetizer in Seattle. And I had never even been to Seattle.

A year later, I still make this dish, and I still believe that it is the best appetizer in Seattle. And I still haven't been to Seattle.

Plump Roma tomatoes are slow-roasted with sugar, salt, oregano, and a year's worth of olive oil in a 250 degree oven for 2 hours.  They are then let to rest with freshly chopped garlic, parsley, and another year's worth of olive oil for two hours so that the flavors can marry.  

The end result is a fragrant, smooth, soft, and fresh dish that is served with crisp baguette slices that are used as a vessel to get said tomatoes into my mouth.

I made this a few weeks back when Jack and I went to Long Beach Island with two friends of ours.  The dish is also supposed to be accompanied by fresh goat cheese, but my friend who was at dinner does not like cheese. And he is Italian. For shame.

I highly recommend making this dish.  Although it takes some advanced preparation, it has been my go-to summer appetizer for the past year.  

And one day, I'll make it to Seattle.

Pomodori Al Forno - Adapted from Bon Appetit

Ingredients

1 cups (or more) olive oil, divided

2 pounds plum tomatoes, halved lengthwise, seeded

1 1/2 teaspoons dried oregano

3/4 teaspoon sugar

1/2 teaspoon salt

1 to 2 garlic cloves, minced

2 teaspoons minced fresh Italian parsley

1 baguette, thinly sliced crosswise, toasted

Preparation

Preheat oven to 250°F. Pour 1/2 cup oil into 13x9x2-inch glass or ceramic baking dish. Arrange tomatoes in dish, cut side up. Drizzle with remaining 1/2 cup oil. Sprinkle with oregano, sugar, and salt. Bake 1 hour. Using tongs, turn tomatoes over. Bake 1 hour longer. Turn tomatoes over again. Bake until deep red and very tender, transferring tomatoes to plate when soft (time will vary, depending on ripeness of tomatoes), about 15 to 45 minutes longer.

Layer tomatoes in medium bowl, sprinkling garlic and parsley over each layer; reserve oil in baking dish. Drizzle tomatoes with reserved oil, adding more if necessary to cover. Let stand at room temperature 2 hours. DO AHEAD Cover; chill up to 5 days. Bring to room temperature before serving.

And just for poops and giggles, let us take a look at my photo of this dish from last year (August 15th, 2008)

Stuffed Zucchini Blossoms

I have always wanted to try my hand at zucchini blossoms and finally had my shot this Sunday.  A certain stand at the Dupont Circle Farmer's Market in DC was brimming with the delicate flowers.

But what do with them?  I had never even tasted a zucchini blossom, let alone knew how they were prepared.

I stood in my apartment and scanned the room, hoping to find some inspiration.  But all I saw was an autographed photo of Mark Twain, an autographed photo of three Dallas Cowboys phenoms (Michael Irvin, Troy Aikman, and Emmit Smith) and a photo of Jack and his sister with Bill Clinton - no autograph.

Now, I could go there and make a joke about rolling the zucchini blossoms into cigars, but that would be so 1996.  And I don't think any of us want to go back there.

But lo!  What's this? The July Issue of La Cucina Italiana sitting on my printer with none other than zucchini blossoms on the cover?  What are the odds? I squeal in excitement as I flip through the magazine to find not one, not two, but, like, 5 or 6 (I didn't count) recipes all featuring zucchini blossoms!  

Cue angels singing.

I learned that zucchini blossoms are often served stuffed, and sometimes fried. The options were endless:  zucchini and mushroom omeletes with zucchini blossoms, asparagus soup with zucchini blossoms, shrimp stuffed fried zucchini blossoms... I could go on.  I went with Zucchini Blossoms with Vegetables, because, with some tweaks, I had everything I needed to make the recipe.

These were the perfect summer appetizer. As you bite into the blossom, your mouth is filled with a combination of light and creamy cheeses, sweet, crunchy leeks, and the pop of succulent peas.  Don't miss out on the magic of the zucchini. 

Zucchini Blossoms with Vegetables adapted from La Cucina Italiana

Ingredients

1 leek, white and pale green parts only

Coarse sea salt

3 medium tomatoes

Extra-virgin olive oil

Freshly ground black pepper

1 cup shelled fresh peas (1 to 1 1/2 pounds in pods) or frozen peas

1 large carrot, finely chopped

7 ounces ricotta salata cheese, softened at room temperature, crumbled

4 ounces mascarpone cheese (1/2 cup), at room temperature

12 large zucchini blossoms, stems and pistils removed

Good quality balsamic vinegar

Special Equipment: a 10-inch disposable pastry bag or sealable plastic bag 
 

Instructions

Cut leek in half lengthwise, then cut crosswise into 1/4-inch pieces and wash. 

Bring a large saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds. Using a slotted spoon, remove tomatoes. Peel, seed, and cut into 1-inch pieces. Transfer to a bowl.

Cook fava beans in the same pot of boiling water until tender, about 5 minutes. Using a slotted spoon, transfer to a colander. Run under cold water for 1 minute to stop cooking, then pat dry with paper towels and add to bowl with tomatoes. Drizzle with oil, and season with salt and pepper.

Cook leeks, peas and carrot in the same pot of boiling water until tender, about 5 minutes. Drain and run under cold water for 1 minute to stop cooking. Transfer to a large bowl.

Add robiola, mascarpone and generous pinch salt and pepper to leek mixture; stir together to combine. Transfer cheese mixture to pastry bag. Snip a 1/3-inch opening and pipe filling into blossoms. Using your fingers, gently press petals around filling. Chill stuffed flowers until filling is just set, about 15 minutes.

Divide tomato mixture among 4 serving plates. Arrange blossoms on top. Drizzle with oil and vinegar and season with salt and pepper.