Spring Feast!

This Saturday, I made my first trip of the outdoor-market season to Green City Market. And aaaahhh, what a glorious trip it was!


I've literally been waiting months for this! And I couldn't be happier to get reacquainted with my most favorite Saturday activity. It was a fantastic weekend morning all around: an early bird market visit (8 AM) followed by Starbucks, a rhubarb muffin (from a local vendor), and the New York Times on a patio. A nice walk home finished the morning off perfectly.


And what's a girl with a bag full of produce to do with the rest of her day? Why, invite friends over for dinner - the perfect excuse to start cooking at 3 PM!


I wasn't entirely sure what I was going to make until crunch time. I picked up some nice lean lamb at Whole Foods, and, inspired by my Green City haul, I pretty much just winged the rest of it. There were a few recipes I'd been stashing away that made planning pretty much a no-brainer considering I'd picked up Spring's main stars: asparagus, green garlic, strawberries, and rhubarb.


A couple of bottles of red wine and some great company made Saturday night just as good as Saturday day. We really rung in Spring deliciously. Thanks to guests Taylor and Sarah (Fearless Cook loyalists)!
INGREDIENTS

Lamb

about 2 lbs. lean lamb roast (mine was in 2 pieces)
2 T. olive oil
salt and pepper
2-3 cloves garlic, thinly sliced
fresh chopped rosemary, oregano, and thyme
~1 cup rich red wine, such as Malbec
fresh chopped parsley for garnish

Radish Relish
Check out this recipe: Radish Relish.

Asparagus & Potato Gratin

4 medium Russet potatoes, boiled whole until about 3/4 of the way cooked, unpeeled
1 bunch thin fresh asparagus, ends trimmed, cut into 1-inch pieces on the bias
3 T. butter
2 stalks green garlic, halved and thinly sliced, white part only (or substitute 2 cloves garlic or 1 small leek)
2-3 T. flour
~1.5 c. milk
~1/2 c. white wine
salt and pepper
~1/2 lb. sharp white cheddar (leave a little for topping the gratin)
fresh chopped parsley for garnish

Biscuits

Check out Alton Brown's no-fail biscuit recipe here: You'll thank me later.

Rhubarb Compote

I got this recipe from Chow.com: Ridiculously easy.

Full dessert recipe ingredient list:

one batch Alton's biscuits, fresh from the oven
one recipe rhubarb compote, preferably warm (but mine was at room temp - the world continued to turn)
sliced fresh strawberries (don't skimp - get organic. Strawberries are one of the most pesticide-heavy fruits out there.)
a few dollops store-bought creme fraiche (or just substitute unsweetened whipped cream - you could also be extra-sinful and top them with vanilla ice cream)


STEP 1:

Make the radish relish, cover and refrigerate until ready to serve. Make biscuit dough, then wrap tightly in plastic wrap and refrigerate until ready to bake. (NOTE: I didn't have buttermilk, so I just used regular milk (1%) and it was fine. I also added about 1 and a 1/2 tablespoons sugar to the recipe since I was making them for dessert.)

STEP 2:

Boil the potatoes, then set aside. In a medium saucepan over medium heat, melt the butter and saute the green garlic for about a minute. When the butter has melted, whisk in the flour and cook for 2-3 minutes while whisking. Pour in the milk a little at time, whisking constantly, until the roux and milk are smooth and incorporated. Turn the heat up. Whisk in the wine. Add salt and pepper and bring the whole thing to a boil and cook for a few minutes to thicken. Add the cheese in two to three batches, whisking until it's melted and the whole thing is a smooth, fragrant, cheesy delight. Taste and adjust seasonings (make sure you don't skimp on salt - this will be the seasoning for the entire dish).

STEP 3:

Meanwhile, preheat the oven to 375. Slice the potatoes thinly (about 1/8" thick). Put a ladleful of the cheesy bechamel sauce into the bottom of a casserole dish. Place a single layer of potato slices on the bottom, then scatter half the asparagus pieces on top. Top with a couple ladlefuls of the bechamel. Repeat that process again. Place a final layer of potato slices on top, top with a little more bechamel, and sprinkle a light layer of cheese on top. Bake for about 30-45 minutes, until top is browned in places and edges are bubbly. Set aside and cover with a kitchen towel. Reheat in the oven about 10 minutes before serving.

STEP 4:

Reduce oven heat to 325. In a Dutch oven, heat the olive oil over medium-high heat. Liberally season the lamb with salt and pepper. Brown on both sides. Remove meat from pot and set aside. Turn off stove heat and pour in wine, scraping the brown bits from the bottom of the pan. Return the lamb to the pot and add garlic and herbs. Cover and roast for about 45 minutes to an hour, until lamb is medium (I overcooked my lamb, so just remember to check it and take it out of the oven before you think it's done. If it's underdone after resting for about 20 minutes, you can always stick it back in).

STEP 5:

When lamb is done, remove from its cooking liquid and slice thinly. Return to cooking liquid and cover until ready to serve. Place on a serving platter, ladle some cooking liquid on top, top with fresh chopped parsley and a few spoonfuls of radish relish. Serve with the hot gratin. Enjoy!

STEP 6:

Preheat oven to 350. Roll out the dough on a lightly floured surface until it's about 3/4" thick. Using a biscuit or cookie cutter (or glass, which is what I used), cut the dough into rounds and place on a baking sheet lightly coated with nonstick cooking spray. Bake for 10-12 minutes, until biscuits rise and become golden-brown on top. Use a fork to pry them in half and top with a few spoonfuls of rhubarb compote. Top with sliced strawberries and a dollop of creme fraiche. Serve while biscuits are still warm. Enjoy!

Eat well and enjoy life, friends! More soon...

Haluski & Chocolate Apple Bread

You know what I like? When I get to bake a chocolate cake and call it "bread."


If this is bread, can I make a sandwich out of it? How about toast? Would it follow that it could be justifiably slathered in a.) butter, b.) peanut butter, or c.) jam? Let me tell you, friends, that if this is indeed bread, man can, in fact, live on bread alone (or woman, at least). Because this bread is - I think you already knew this - made of chocolate.


As if that fact alone weren't enough to make you run immediately into your boss' office and alert her that you have swine flu and must leave the office posthaste (in order to go home and bake this "bread," naturally), let me tell you this: this bread that is magically chocolate - it's also...pretty healthy! To be clear, it's not exactly the nutritional equivalent of a shot of wheatgrass, but as far as chocolate baked things go, it's one of the better things you could eat.


How is this possible, you ask? For one thing, I adapted a chocolate and zucchini bread recipe, subbing in apple for the zucchini (I had several apples that needed some love quickly). I also used olive oil as the fat (not butter), and reduced the amount of sugar in the recipe (because I figured the apples would lend a natural sweetness on their own, which they did).


CHOCOLATE APPLE BREAD

INGREDIENTS

1 1/2 cups shredded raw apple
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder, sifted (not Dutch-processed)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 tsp. ground nutmeg
1/2 cup olive oil
1/4 cup granulated white sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup semi sweet chocolate chips (optional - I didn't use these)

STEP 1:

Grate the apple, using a medium sized grater. Set aside.

STEP 2:

In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground allspice. Set aside.

STEP 3:

In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated apple. Add the flour mixture, beating just until combined. Then fold in the chocolate chips (if using).

STEP 4:

Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely. Makes one - 9 x 5 x 3 inch loaf.

This Chocolate Apple Bread was so good, even Sascha Fierce wanted in on the action! Go make this right now!


Luckily, the photos of the bread came out nicely, because Haluski, while simple and delicious, is not very photogenic. It's simply cabbage, onions, and noodles, which is pretty monochromatic (which I like in my outfits but don't like on my plate). If you can get past that, though, you'll have a great dinner whipped up in no time.

Haluski is a Polish dish that's traditionally made with a lot of butter - we're talking 3 sticks of butter. I only used about a half-stick of butter, which still sounds like a lot, but this recipe makes about 5-6 servings, so it's really not that bad (for one serving, you end up eating the amount of butter you'd spread on a couple slices of French bread). The real key to making this dish amazing and and not bland is seasoning it really well. Throw in a few pinches of salt, cook it, taste it, then add more if needed. You just really do not want to under-season it, because under-seasoned cabbage just isn't pleasant. The salt will also help the cabbage and onions to release their moisture, aiding in the cooking process.


I had some leftover hot Italian sausage that I quickly browned and scattered around Ross' plate, but I topped mine with a simple fried egg (I must say, one of my favorite ways to add protein to a dish - I'm an absolute egg fanatic). The original recipe is meat-free, and I've seen a lot of online Haluski recipes that use a rustic dumpling in place of egg noodles. With more time on my hands, I'd make the dumplings, maybe adding some potato for texture, but since I was crunched for time, I just threw in the noodles and it was still good. (I've made it before using egg noodles, which are great. The No Yolks brand are delicious as well as better for you than other types of egg noodles.)


HALUSKI

INGREDIENTS

1 medium head cabbage, thinly sliced
1 large sweet onion (Vidalia or yellow), halved and sliced into thin half-moons
6 oz. dried pasta (I used fusilli, but egg noodles are traditional)
1/2 stick butter (calm down, I'll explain)
1-2 T. olive oil
1-2 eggs (optional)
1 hot Italian sausage (optional); or kielbasa, if you like
salt and pepper

STEP 1:

Melt the butter over medium heat in a large skillet that has a lid. Add the cabbage and onion, season well with salt and pepper, and cook, stirring occasionally. This should cook until the veggies are tender and beginning to caramelize.

STEP 2:

Meanwhile, boil the pasta in salted water until al dente. Drain and set aside.

STEP 3:

About 5 minutes before you want to turn off the heat on the cabbage/onions, add the noodles to the haluski in the skillet. Add some olive oil, season some more with salt and pepper, and toss the noodles with the rest of the mixture. Cook a few more minutes.


STEP 4:

If you're going the route of topping your haluski with a fried egg (that's how I like mine), fry the eggs when you add the noodles to the pot. I served Ross' portion with some hot Italian sausage, simply browned in a pan and scattered around the haluski. Place some haluski on each plate, top with an egg and/or sausage, serve, and enjoy!


The Haluski came out great - and it was still yummy the next day when I ate it for lunch. One of the best things about it, too, is how cheap it is! I found the cabbage for 19 cents/lb. at my local grocery store, onions are cheap, and so are noodles - and this recipe makes enough to feed at least 4 hungry people! I think Haluski is the perfect example of people all over the world have been able to create delicious meals out of very little that then become hallmarks of their local cuisine - some leftover cabbage, a little onion and butter, some flour and water made into dumplings - voila! A Polish national treasure.


Thanks for reading! More soon...

Cherry-Cumin Banana Bread

What do you do when you are forced to go out of town and leave a bunch of bananas sitting at home without you?

You have a whole weekend away to think about making a fabulous banana bread when you get home, of course!

As I predicted, I came home to several very spotted, just-past-ripe bananas, and knew I would make a banana bread. I've been making my mom's banana bread for years, which is perfect and infallible, just like Mom herself (really, it's the best banana bread I've ever had or ever will have). But I wanted to try making one that was a little more...exotic.

And, as it turned out, butt-ugly.

My go-to wonder-product of the 60's, PAM spray, failed me for the first time ever when I turned my banana bread out onto my cutting board, and only the top 2/3 of the loaf came out. The rest clung to the bottom of the loaf pan. That of course has no effect on the taste, but it doesn't make for very pretty pictures (which I why I only have one sad, mediocre photo of this lip-smackingly quirky banana bread).


Check out the original recipe for much more beautiful photos. The only modification I made to the original recipe was to leave out the bourbon (didn't have any, now that Ross no longer lives with me), and to replace the cloves (which I also didn't have) with cumin (which I always have on hand). I've seen cumin in quickbread recipes before, and I thought it would go nicely with the banana and cherry flavors - which, fortunately, it did!

The banana bread was moist and chock-full of yummy banana chunks and big, juicy cherries. The cumin and the rest of the spices are subtle, but their flavors are just enough to make you think that this banana bread has a little somethin' somethin' special going on. I'd love to try this with other spice and dried fruit combinations - cardamom and apricot comes to mind.

Try it yourself - hopefully you'll have more luck getting it out of the pan than I did! (Although I had no problem having a big piece for breakfast with my yogurt.)

Thanks for reading! More soon...

Unstoppable Cherry Almond Cobbler

Did the fact that it was just little ol' me, home alone on a humdrum Wednesday night, stop me?

Did the fact that it's - hello - bikini season stop me?

Did the fact that I had to pit 2 pounds of cherries without one of those snazzy cherry-pitter-things, or the fact that my kitchen was destined to look like an SVU murder scene, or my sheer post-work exhaustion stop me?


No! No, my friends. This is the Cherry Almond Cobbler That Would Not Be Stopped.

And that's why you love me. (Full disclosure: the hole in the above photo was taken before I came back for the second round. www.thisiswhyimfat.com)

Ever since cherry season arrived, I've been preoccupied with baking a cherry...something. I was all set to make a pie tonight when I realized that I left my rolling pin at Jess' house, after a night of grilled pizza (it was so good the first time, we just had to do it again) - um, who leaves their rolling pin at their friends' house?!? (Dear Elizabeth, GET A LIFE.)

But not to worry - there's more than one way to skin a cat, and there's more than one way to top some baked cherries. A quick Google search yielded a cherry cobbler recipe from my own personal American (Natural Cooking) Idol, Heidi Swanson ("American Natural Cooking Idol" would make for a much less entertaining show, although I think it could do wonders for the obesity epidemic).


I won't belabor this post with reprinting her recipe - you can find it here. My only changes were to substitute light sour cream for the buttermilk (only because I knew I'd use the sour cream again, and I'd never use the buttermilk); I used all-purpose flour instead of whole wheat (didn't have any WW on hand), and I used plain old flour instead of corn starch to toss with the cherries. Also, Heidi mixed her nuts in with the dough, and I sprinkled my sliced almonds on top.

I don't even know what to say about this cobbler, except that it was amazing. The cherries could not have been fresher or more delicious, the recipe was perfect, and I enjoyed it sitting on my porch with a glass of white wine. Life is just a bowl of...well, you know.


Thanks for reading! More soon...

Whole Wheat Oatmeal Muffins

Sometimes I really can't help myself.


I'll be sitting at home, relaxing, flipping through a cooking magazine, cookbook, or perusing a cooking blog - and rather than just being satisfied with some light food-related reading, I will be compelled to jump off the sofa, run to the Market, and make whatever latest recipe has struck my fancy. In the case of dinner, that's usually a good thing; in the case of baking, sometimes that can be a bad thing, because I'm almost always left with an exorbitant number of baked goods that one girl alone simply cannot consume.

On that note, muffins anyone?

I just couldn't put down my copy of Quick Vegetarian Delights, and when I came across this recipe for Oatmeal Muffins, I immediately started fantasizing about splitting them open, slathering them with cream cheese, and having them all week long with my morning tea.

Cut to me scurrying through my alley - weaving around rats like they're orange parking cones - and popping into the store for the one ingredient I didn't have on hand (plain yogurt).

I made this recipe pretty much to the letter, only I used whole wheat flour instead of all-purpose flour. I also skipped the sugar/butter topping.


OATMEAL MUFFINS

INGREDIENTS

1 and 1/4 c. rolled oats
1 and 1/4 c. buttermilk, or plain lowfat yogurt
1 c. unbleached flour (as I mentioned, I used whole wheat)
1 and 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. raisins (didn't go there - I hate raisins)
1 large egg
1/2 c. firmly packed light brown sugar
5 T. unsalted butter, melted

TOPPING

1 T. unsalted melted butter
1 T. firmly packed light brown sugar
1/4 c. rolled oats
1/8 tsp. cinnamon

STEP ONE:

Preheat the oven to 400 degrees. In a large bowl, beat together the oats and the buttermilk or yogurt, and let sit 15 minutes. Meanwhile, butter the insides and top of a regular-sized muffin pan.

STEP TWO:

In a small bowl, throroughly combine the flour, baking powder, baking soda, cinnamon, salt, and raisins.

STEP THREE:

Beat the egg, brown sugar, and melted butter into the oat mixture. Stir in the dry ingredients until just evenly combined. Spoon the batter into the muffin pan.

STEP FOUR:

Combine the ingredients for the topping and sprinkle some on top of each muffin. Bake 17 minutes, or until a knife inserted in the center comes out clean. Let stand 5 minutes before removing from the pan. Serve warm, not hot.*


*Since patience is not one of my virtues, I ate one while it was hot. It was delicious.


These is a nice, base muffin recipe. One to experiment with, for sure. I'm curious how they'd taste if you used vanilla yogurt instead of plain, and of course there are a zillion dried fruits to add - I'm a fan of dried cranberries and apricots. Fresh fruit would be great too - blueberries, strawberries, raspberries...


I just remembered something I saw at the farmer's market a couple weeks ago: a jar of vanilla-lavender peach compote - the vendor was sold out last time I went, but oh mama would that be good spread on one of these! This Saturday, I'm getting there early.

Thanks for reading! More soon...

Asparagus & Goat Cheese Pizza

Yes, another pizza post! These seem to be quite popular. I actually like making pizza so much that, now that I'm unemployed, I've been fantasizing about opening my own pizza shop (in another country, mind you, where the pizza competition is less fierce).

I can see it now: Eli's Organic Thin Crust...the neon sign would be silhouetted against a tropical setting sun, palm trees swaying, reggae and the sound of waves wafting on the breeze...it could happen!


I made great strides in my homemade dough today by using the bread flour I bought (King Arthur brand, btw) - a tip I picked up on the interwebs. I also used a different brand of dry active yeast (Hodgson Mill) that boasts "25% more yeast per pack for higher rises!" Higher rises, indeed! My normal pizza dough recipe that yields two smallish (6-piece) pizzas, made two less-puny pies this time - the one I made gave way to 9 adult-sized slices!

The bread flour definitely makes kneading a bit more difficult - the dough is much stickier overall - but I think the end result is worth it. The crust was crisper on the outside and chewier on the inside - mmmmmm....

I was having trouble deciding what to top the pizza with until I remembered the fresh Michigan asparagus I got at the farmer's market. I figured that goat cheese and sun-dried tomatoes would make fast friends with the asparagus, and I was right!

My dear friend Kelly came over - bottle of Two-Buck Chuck in tow - and we devoured 7/9 of this delicious pizza.

ASPARAGUS & GOAT CHEESE PIZZA

INGREDIENTS

DOUGH:

2 1/2 - 3 c. bread flour
1 1/2 T. olive oil
1 1/2 tsp. salt
1 T. honey
1 package active dry yeast
1 c. warm water (110 degrees)
more flour for kneading
olive oil for rubbing

SAUCE:

1 large can crushed tomatoes
2 T. tomato paste
blend of dry Italian herbs, plus salt and pepper and red pepper flakes*

*I keep an herb blend around, pre-mixed, for just this purpose - I make a lot of pizzas. I just used an old empty herb shaker bottle and mixed dried oregano, thyme, parsley, and red pepper flakes in what seems to be a logical ratio. Works like a charm.

TOPPINGS:

1 small log goat cheese
1 bunch fresh asparagus, ends trimmed off, cut into pieces
fresh parmesan cheese, for grating
1/2 small jar oil-packed sun-dried tomatoes*
olive oil for brushing
cornmeal for sprinkling

*I don't care what anyone says, I HATE dry sun-dried tomatoes. The oil-packed ones taste a thousand times better.

STEP ONE:

Make the dough according to these directions (I added the honey as my own personal touch - take it or leave it). NOTE: I find the dough much easier to roll out and work with after it's rested in the fridge for a few hours, so I always try to make it 5-6 hours ahead of time, or the night before. I just wrap it tightly in plastic wrap.

STEP TWO:

Make the sauce: combine all ingredients and heat over medium-high heat; let cook until slightly thickened.

STEP THREE:

Preheat the oven to 400 degrees. Roll out dough to desired thinness on a lightly floured work surface. Brush a pizza stone or baking sheet with olive oil. Sprinkle cornmeal lightly all over. Place the pizza dough on the baking surface. Brush the dough with a little olive oil all over.

STEP FOUR:

Spread some sauce on the pizza dough, then top with desired toppings. Grate some fresh parmesan over the top of it all. Bake at 400 until edges are brown and crisp. Slice with a pizza slicer. Enjoy!



Wow, who knew asparagus would make such a great pizza topping (OK, I sort of stole the idea from La Madia - so sue me)?!? It didn't need a thing - it was perfect going from raw to just roasting on top of the pizza. The goat cheese was great, as could be expected (I can't tell you how crazy I am about goat cheese - it makes me want to just hug every goat I see*).

*I never see goats.

And red wine with pizza with one of my favorite people on the planet...this exact combination of things is one of the top three best things in life, hands down. And I don't have to go to work tomorrow! And it's going to be a high of 70 - and sunny!


Ain't life grand?

Thanks for reading! More soon...

Chickpea Salad & Homemade Oatmeal Bread

Did Ina Garten die? Because I think I may have been recently embodied by her spirit, a la Whoopi Goldberg in Ghost.

How else to explain the sudden irrepressible urge to put capers in everything I make, smash chickpeas into a lemony salad, and - of all things - to make my own bread, for Gawds sake? Next thing you know, I'll be making my own chicken broth (um, no).

Let's start with the chickpea salad. I had one last baggie of chickpeas from my giant CostCo can lurking around my freezer, and I wanted to try making a sort of lazy-person's hummus, with ingredients I always have on hand: olive oil, shallots, garlic, lemon, and chickpeas.


And there's really not much more to it than that. A little salt and pepper. And a drizzle of olive oil on top when you serve it. In fact, I'm not even going to take the time to assemble a proper recipe (the whole idea came from something similar I saw Ina Garten make once on TV) - just mince the garlic and shallots, mix them in with the chickpeas and the juice of half a lemon and a healthy glug of olive oil, and smash with a fork. Just make sure you have a good amount of chickpeas - if the ratio's off, the raw garlic and shallots could be a bit overpowering. Parsley would be nice, too, if you have some around.



I served mine cold for a post-yoga lunch with orange bell pepper slices and cucumbers for dipping, some nuts, and an orange. It was delicious.

And now on to the truly impressive feat: my very own, handmade loaf of bread. And I do mean HANDmade. No fancy Cuisinart Mixing Machine, no bread machine, just my two little hands and a fighting spirit.


I bought King Arthur Bread Flour after I read some glowing reviews about it online. I was originally planning to make my own Naan bread (look for that soon enough), but I got distracted by the recipe for Oatmeal Bread on the back of the flour bag (typical).

Oddly, I had all the ingredients on hand, so I just followed the very simple instructions, and - to my utter amazement - I actually created and baked a loaf of actual, edible, bread. And it was delicious! Stupendous, even! Exactly what I imagined bread that's warm, homemade, and right from the oven would taste like. What bread would taste like if it weren't laced with strange preservatives to extend its shelf life.


And it's economical - I've estimated that with the ingredients I bought to make that first loaf (about $12 worth, including the loaf pan), I can bake 5-6 more loaves without buying more ingredients. If any of you have checked out the price of bread lately, you'll agree that I'm beating the system.

I waited about .0364 seconds before I sliced a piece off the end and slathered it with butter and peach jam. Heaven. It was heaven.


I must say, I'm impressed with myself. I thought for sure I would spend half a day working on this loaf of bread only to end up disappointed and breadless.

It's nice when things turn out better than you expected.

Thanks for reading! More soon...

Prosciutto & Sage Pizza with Homemade Dough

I'm not really into sports. But I'm so into food that if watching sports gives me a viable excuse to make something elaborate, I'll become an instant fan of whatever team my fellow eaters happen to be cheering for at the moment (Villanova, if you must know).

I have to give you the backstory about this pizza before I launch into the how-to's; my grand plan was to make my own ricotta cheese as well as my own dough and make a ricotta and prosciutto pizza. Lest you think I've never had any kitchen disasters, let me share The Ricotta Cheese Disaster of '09. Making ricotta is, ostensibly, easy. You bring a gallon of milk to a simmer, stir in some lemon juice, scrape the curds into a cheesecloth-lined colander, and voila - fresh ricotta. Well, the whole bring-the-milk-to-a-simmer thing is where it all went, er...sour.


I could smell the milk burning, but figured that cheesemakers around the world were probably well accustomed to this unpleasant scent. I stirred in the lemon juice, and to my utter amazement, the curds did in fact form into a cheese-like substance. I let it cool for awhile before I gave it a dubious taste, and, sadly, it tasted like burnt milk. In 60 seconds of curdling, my fantasies of parlaying my love of fromage into a post-advertising career raising goats in rural upstate New York were utterly crushed. Sigh. So after an investment of $15 and 2 hours, I had no cheese for the pizza I had promised to make with the LeCroys, and yet another notch in my belt of kitchen failures.

I'm actually sort of happy I ruined the cheese, because I bought the most deliciously fresh and melty mozzarella, which made the Prosciutto and Sage pizza a crispy, savory delight. And I'm proud to say the dough came out really nicely! It was a bit hard to stretch thinly without tearing, but it tasted really good, so that's a success in my book - it just took a little patience and some skillful patching of a few holes. Considering this was the first time I had made dough of any kind - literally, I had never before kneaded so much as a pie crust - I was pretty happy with the results.


Without further ado, I present:

PROSCIUTTO & SAGE PIZZA

DOUGH:

(I used Emeril's easy dough-by-hand recipe, and my only modification was to add one tablespoon of honey to the olive oil/yeast mixture - this recipe yields 2 dough balls that make about a 12-inch thin-crust pizza each)

1 package active dry yeast
1 cup warm water (110 degrees F)
2 1/2 to 3 cups flour, plus more if necessary
1 1/2 tsp. salt
1 1/2 T. extra virgin olive oil

In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch

SAUCE:

(this makes enough sauce for 2-3 pizzas)

1 large can crushed tomatoes
1/3 can tomato paste with Italian herbs (or plain is fine)
splash of red wine
chopped fresh and/or dried Italian herbs; I used fresh basil and dried oregano and parsley
salt and pepper to taste
crushed red pepper flakes to taste

Mix all ingredients and bring to a simmer over medium heat, stirring occasionally, until sauce has reduced a little. Spread on raw pizza dough that has been brushed with a little olive oil. Save the rest for another pizza (it almost makes a nice marinara sauce, or a good base for vodka sauce.)

TOPPINGS:

About 1/2 c. of the sauce, but just adjust based on how saucy you like your pizza
1/2 large log of very fresh mozzarella cheese (the kind that's really white and has some water with it in the container), sliced thinly (about 1/4" slices)
~10 fresh sage leaves, whole
very thinly sliced prosciutto di parma (I bought a quarter pound at the deli, and we only used about 3/4 of what I bought, but you could easily use all of it or less of it)
freshly ground pepper
fresh parmigiano reggiano for grating over the top (optional)


Preheat the oven to 425. Brush a pizza stone with a little olive oil, and sprinkle some cornmeal around (this prevents sticking). If you don't have a pizza stone, just use a baking sheet, or put the pizza directly on the baking rack in the oven. Top the pizza dough and sauce with the above toppings, or with any you like. Bake for about 15-20 minutes, but a keep a close eye on it, because baking times vary based on thickness of crust and type of toppings. Slice with a pizza cutter and enjoy!

A.U.R.A. - Oatmeal Cranberry Cookies

I don't do a lot of baking on this blog. I don't do a lot of baking, period. But there's just something about sitting around coming up with semi-abstract ideas on how to sell gum all day that can make a gal crave the comfort of a warm batch of cookies - not to mention the obsessive-compulsive satisfaction of measuring precise units of flour, butter, and sugar.


Since my new uber-healthy cookbook has put all sorts of crazy ideas into my head about what I should and should not have in my pantry (and let me tell you, I'm about 85% in the SHOULD NOT camp right now), I figured I should rid myself of all that pesky (delicious) white and brown refined sugar to make room for cane sugar, agave nectar, and a slew of other things I've avoided until now.

What better way to rid yourself of processed flour and sugar than to bake them into chewy cookies and devour them as if it weren't just any old weeknight?

I did try to pump up the health factor on these babies by using all whole wheat flour, and I also added some Craisins that had been sitting around crying themselves to sleep in my cabinet for awhile (the box of white raisins is still sniffling). I also halved the recipe (no need to have 24 cookies parading their sumptuous curves in front of my face all weekend), and I fully intend to bring a bag into work tomorrow and pawn them off on my unsuspecting co-workers.


I simply found this recipe by googling "oatmeal cookies," and my only rule was that they contain all butter - none of that weird goopy shortening stuff (what IS that stuff?). This was one of the first recipes that popped up, from allrecipes.com. It has about 750 5-star reviews, so I figured it was a safe bet. Here it is as it was posted (I used half of all these measurements):

INGREDIENTS

* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 3 cups quick cooking oats

DIRECTIONS

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour. ***NOTE: I skipped the chilling part, and they turned out fine.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.


This was super quick and easy to make, even for the baking-impaired. This recipe is like the rock-solid foundation of your dream house - you get to pick out the refrigerator model, the wainscoting, and the ceiling fans. You could add chocolate chips, raisins, nuts, M & M's, orange zest - you name it.

If I hadn't known they were made with whole wheat flour, I never would've guessed. They were chewy and delicious, and only about a 5 out of 10 on the guilt scale.

And the best part is, my friend from work and also my across-the-street neighbor, Tina, came by on the spur of the moment to share them with me (not to mention the last of my pinot noir rose). What's better than warm cookies and unplanned gossip?

Thanks for reading! More soon...

Pardon my French

Is there really anything more glorious than a croissant? I mean, really. What the French lack in warmth, they more than make up for in warm pastries, no?

But take a croissant, soak it in vanilla-infused cream and egg yolks, and well...God bless America.

My esteemed colleague (read: person at work I'd absolutely DIE without), Megan, and her wonderful bf Matt had Ross and myself over for a travelling Fearless brunch this past Sunday. We brought the break-feast, they made the Bloody Marys. (Waking up to liquor? Again, God bless this country.) It was hovering somewhere in the single digits temperature-wise, so a Bloody spiced with plenty of Frank's hot sauce paired with a creamy baked breakfast casserole was just what the weatherman ordered.

Want to see what it takes to go grocery shopping in near-zero temperatures? Behold:



Despite having to don our winter finery just to survive, picking up food for the brunch date was really fun. We stopped into an Austrian bakery close to our apartment to get the croissants, then headed next door to the amazing Sultan's Market for some delicious pitas and fresh hummus (not for brunch, but just to have on hand).

Read on to see how everything came together.

CROISSANT BREAD PUDDING, TART FRUIT SALAD, & BACON

INGREDIENTS

4 stale croissants
3 c. half and half
5 egg yolks and 3 whole eggs
zest of 1 orange
juice of 1/2 an orange
1 tsp. vanilla extract
handful golden raisins

2 nectarines
2 oranges
2 peaches
zest of one lemon
2-3 T. sugar
a few dashes balsamic vinegar

8 slices bacon

STEP ONE:

The night before (or a few hours before) you want to serve the fruit salad, cut the nectarines and peaches into cubes (leave the skin on). Put them in a bowl with a lid, and add the sugar, vinegar, and zest. Let them macerate for awhile, then taste it before you serve it and add a little more sugar if it's too tart. Add the orange pieces just before serving.








STEP TWO:

Cut croissants into large chunks. Place in a deep baking dish. In a large bowl, combine eggs and egg yolks, half and half, zest, and vanilla. Whisk until slightly thickened. Pour over the croissant pieces, smushing the bread down to soak in the custard mixture. Sprinkle the raisins on top, poking them down into the bread crevices so that they don't burn in the oven.










STEP THREE:

Preheat the oven to 375. Bake the bread pudding for 30-40 minutes, until set. Cut into six pieces.




STEP FOUR:

Cook the bacon. Serve with the bread pudding and fruit salad. (When serving the fruit salad, scoop it out with a slotted spoon to let the juices drain.)




Big ups, WhizBang!



A note on the Bloody Marys: Matt stopped into Pastoral, an amazing wine/cheese/deli/market specializing in fresh-from-the-farm products, to get some accoutrements: goat-cheese stuffed sweet peppers, olives, etc. (the peppers, I might add, were one of the most delicious things I've ever put in my mouth). The add-ons are waht really make a Bloody Mary great - that, and the tomato base. Matt and Megan used Zing-Zang, and it was really good. We even gilded the lily with some homemade pickles Megan had on hand.

JUDGES' VERDICTS:

Here's what Megan had to say: "Fabulous fruit salad - fresh, not mushy like they usually are. Also, no melon of any type which is great, melon always ruins fruit salad. Egg thing - delicious. Even tasted great the next day. Bacon - perfection. Appreciate Ross' tip about draining fat/oil halfway through the cooking.
Bloody Marys - God bless Pastoral."

I completely agree with Megan about melons ruining fruit salad! You'll never find a melon of any kind in a fruit salad I make.

MY VOTE ON MY DISH: 7 stars. I think the croissant bread pudding (inspired by a Barefoot Contessa show I saw awhile back) was really good, although next time I'd probably add cinnamon or some other spicy element. The fruit salad was a nice, acidic complement to the richness of the bread pudding, but next time I would try to find riper fruit. The bacon, as always, was great (I put Ross in charge of all things bacon a few months ago, and it's been great ever since).

It was a great early afternoon with friends. Thanks to Megan and Matt for hosting, and for making such delicious drinks! Thanks for reading. More soon.

"Sunday, Bloody Sunday!"
-- Megan