The Suite Morsel

Roasted Asparagus with Scrambled Eggs

2010-06-22T15:08:00.000-07:00

This past father's day, baby Charlotte and I made Justin a yummy breakfast complete with fresh baked croissants, crispy bacon and grilled asparagus with scrambled eggs. The asparagus and eggs were an Ina Garten recipe - simple and delicious. It's a perfect dish for a small intimate breakfast or brunch.

Roasted Asparagus with Scrambled Eggs

3/4 pound fresh asparagus
Good olive oil
Kosher salt and freshly ground black pepper
1/8 cup freshly grated Parmesan
6 extra-large eggs
3 tablespoons half-and-half
1 tablespoon unsalted butter, divided

1. Preheat the oven to 400 degrees F.

2. Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan and return to the oven for 5 minutes, or until the cheese melts.

3. While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste. Melt 1/2 tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed.

Breakfast Parfait

2010-03-01T14:32:00.000-08:00

I've noticed that losing this "baby weight" (even though I was only 7.5 months pregnant when Charlotte was born) is proving more difficult than expected. So I downloaded a new app on my iPhone called Foodpics Log. Instead of writing down what I eat and trying to log the calories, I just take photos of everything I eat. I need to be accountable somehow. We'll see if it helps. But what it did make me realize is that so long as I take care in what I eat, making it pretty and delicious, my portion control is a bit better. (A basic rule in "Why French Women Don't Get Fat.") So, here is the first installment for today. My breakfast - a breakfast parfait made with fresh berries, honey vanilla yogurt and almond granola. Yum!

BREAKFAST PARFAIT

1 pint fresh blueberries
1 pint fresh raspberries
2 pints fresh strawberries, cut in half
1 tablespoon sugar
pinch of salt
Honey Vanilla Yogurt (recipe follows)
Almond Vanilla Granola (I purchase mine from the bulk bins at Henry's Market in San Diego)

1. Gently mix the berries, sugar and salt together.
2. Layer a footed glass with the fresh fruit. Then sprinkle a layer of granola. Then pour in some honey vanilla yogurt. Alternate layers until your fill the glass, ending with a yogurt layer.
3. Garnish with some fruit and a sprinkling of granola.

Honey Vanilla Yogurt
Adapted from Barefoot Contessa Family Style

2 cups plain yogurt
3 tablespoons honey
1 teaspoon pure vanilla extract
seeds scraped from a vanilla bean

Combine the yogurt, honey, vanilla extract and vanilla bean seeds.

Breakfast is the most important meal of the day....

2010-01-22T13:48:00.000-08:00

I am the first to admit I have a strange life. My work and social hours are unpredictable to say the least. I leave for work as late as 10 or as early as 6; stumbling home at any hour. My doormen already recognize the weary look I have when a black car drops me off in the middle of the night. They also recognize when I leave at 11 pm on Saturday and know I won't return until close to (and in rare cases now) after dawn. Like I said, strange.

And I can go weeks where the only "meal" I have at home is a snack at 2 am as I catch up on tv before I crash. I take on the herculean task of grocery shopping once, maybe twice a month.

This week has lived up to the peculiarities of my life, busy on a bond offering that has taken over my life. I left my apartment at 8 am on Wednesday for the printers -think hotel conference room where you put together and edit a document for large scale securities printing; a place where all your needs are catered to by the printer's employees. Need an espresso, someone will get it for you. Want some vitamin water, just hit up the fridge. Late night pizza run, sure! Need to brush your teeth, there's a spare toothbrush in the bathroom. Decide that as you have to be there at 6:30 am for a conference call, there is no point in leaving at 5 am to go home and shower, you might as well have a beer from the fridge, why not! Ah breakfast of champions!

By the time I returned home I was well fed, full and tired Did I mention it was 11 am Thursday. When I emerged from my comatose sleep at 3, and worked a few more hours in my pj's, I was hungry again, and not for take out, rather something that I had produced. But in no way was I going to emerge from my apartment. So I scrounged in my cabinets, the depths of my freezer and the remnants of my fridge. The result? A risotto made from the frozen pumpkin that I had chopped up and bagged in individual portions in the fall, the last of my turkey bacon, frozen sage, dried mushrooms, chicken broth, a splash of wine, garlic, onion and the last of my fresh spinach. Even I was impressed with my results. Lesson learned? The freezer and non-perishables are a lawyer's friend.

I love Costco!

2009-11-25T10:44:00.001-08:00

I had to share this video. I saw it on seriouseats and it spoke to my soul. The food critic from CG take Eric Ripet to Costco and they make a fabulous and elegant meal from their shopping trip. While Eric says that Costco lacks soul, he commends its high quality and value. Heck, who needs to cook for hours for Thanksgiving when you can just get everything from Costco?! Well, I at least bought most of my ingredients from there. :)

Happy Thanksgiving, everyone!

Kitchen Sink Dinner Frittata

2009-07-27T16:55:00.001-07:00

Dear ones. I'm so bad at visuals and at remembering to blog. You'll have to forgive me. But I thought I'd pass along my weeknight default dinner when I need to use up veggies that have kind of passed the point of being crisp enough for salad. It works perfectly well for guests or yourself. I wrote the recipe in terms of per-serving because you can make anywhere between 1 and like 6 servings using the same methodology. Just plan on a longer baking time for cooking six servings. The frittata can be served hot or at room temp. Left overs store well in the fridge for several days and are great for taking to work for lunch.

Ingredients:

· 1 strip bacon or sliced poultry sausage per serving (optional)
· 2 eggs per serving
· 1/2 cup veggies per serving (onions, peppers, squash, broccoli, mushrooms, greens are great too, but if using greens that will wilt do like a cup per serving at least and make sure you cook the liquid out.
· 1 tsp chopped fresh or ¼ tsp dried herbs per serving
· 1/8 C dairy (milk, half-and-half, plain yogurt) per serving
· 1 tbs shredded or soft cheese per serving (optional)

Non-negotiable Tools:
Non-stick or cast iron pan with a lid (or foil)

1. Heat oven to 425
2. Over medium heat cook bacon. If using pre-cooked bacon strips, heat it up enough to crisp the bacon and get the fat out.
a. While bacon cooks, use a fork or whisk to combine eggs, dairy, herbs and salt/pepper
b. Chop all veggies to about the same size
3. Remove bacon strips from pan and lay on paper towels to drain.
4. Pour out and discard most of bacon fat, reserving enough in the pan to cook your pile of veggies. Use your judgment on how much you need.
5. Sauté veggies, beginning always with aromatics (onions, garlic, spicy peppers). Carmelize these first. Then add veggies in order of water content. (Mushrooms, greens, peppers, etc). It’s not the end of the world if you guess wrong on water content, but they’ll just flavor up better that way. If things start to burn, add a little water or chicken stock. (NB: If you’re not using bacon, cook veggies in a combination of equal parts butter and low-flavor oil like canola oil).
6. When veggies are cooked, add a little bit more fat to the pan (oil, butter, bacon fat – whatever). Pour in egg mixture and turn heat down to medium-low. Don’t touch the mixture. Cover with a lid and let cook 5 min.
7. After 5 or so min you will see the edges of the egg mixture start to look “dry” or “set.” Sprinkle crumbled bacon and cheese over the top of the mixture.
8. Cover and put in middle rack of oven for 15-30 min. Maybe longer for like 12 eggs. Probably closer to an hour for that one.
9. To test if the frittata is done, take pan out of the over and touch the middle of the omelet with your finger. It should kinda spring back.
10. Allow to cool 10 min. Then run a heat-safe spatula around the rim and invert the whole thing on a plate.
11. Serve in wedges.

Cranberry-Pistachio Biscotti

2009-04-26T12:32:00.000-07:00

Before I became obsessed with the food network, cookbooks, and all things culinary, Costco served as my "matchmaker" to a world of fabulous food. Case in point - biscotti. My first encounter with biscotti happened when Costco began selling Nonnis Biscotti - hard, nut-studded, chocolate covered spears of baked goodness individually packaged and sold in large plastic tubs. I would swirl my white chocolate covered biscotti into a Winnie-the-Pooh mug of hot chocolate before going to bed. Between my big sister and I (who LOVED them), my mother couldn't keep enough of these cookies around!

While my love affair with Costco continues, I haven't bought a tub of Nonni's Biscotti in ages - out of fear that I'll devour then all. I've read a gazillion biscotti recipes and always had intentions to make them. But for some reason or another, I never made them until last night.

This recipe is adapted from the Almond Biscotti recipe in the America's Test Kitchen Family Baking Book. I substituted pistachios and added cranberries to the batter. The only thing I can think of making them better - dipping them in white chocolate. But I'll save that step from when my sister comes over. And may I also add, these are the perfect companion to your afternoon cappuccino (delightfully made in my Mukka Express).

***
Cranberry Pistachio Biscotti

2 cups (10 ounces) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, softened
1 cup (7 ounces) sugar
2 large eggs
3/4 teaspoon vanilla extract
3/4 cups (3 3/4 ounces) pistachios, chopped coarse
3/4 cups dried cranberries
2 tablespoons grated fresh orange zest

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line a large baking sheet with parchment paper. Whisk the flour, baking powder, and salt together in a medium bowl.
In a large bowl, beat the butter and sugar together using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, then the vanilla extract until combined, about 30 seconds, scraping down the bowl and beaters as needed.
Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the pistachios, cranberries, and zest until just incorporated.
Press the dough into two 13 by 2-inch loaves on the prepared baking sheet, spaced about 3 inches apart. Bake the loaves until golden and just beginning to crack on top, about 35 minutes, rotating the baking sheet halfway through baking.
Let the loaves cool on the baking sheet for 10 minutes. Lower the oven temperature to 325 degrees.
Transfer the loaves to a cutting board and slice each on the diagonal to 1/2 inch thick slices with a serrated knife. Lay the slices about 1/2 inch apart on the baking sheet and bake until crisp and golden brown on both sides, about 15 minutes, flipping the slices over halfway through baking. Transfer the biscotti to a wire rack and let cool completely before serving, about 1 hour.

It's a small world after all...

2009-02-25T13:47:00.000-08:00

Especially in the Lower East Side.

Today is Ash Wednesday, and starting since 12:00 am, I have been and will be completely alcohol free until Easter. Last year I gave up all carbonated beverages and that was pretty hard. This year I decided that it would be interesting to give up alcohol...I would save money, calories and perhaps lower my ridiculous tolerance??

So of course I had to celebrate Fat Tuesday in honor of my impending sobriety. And what better way than going to the Clinton Street Baking Company, for dinner, where not only is every Tuesdays half-price wine night, but yesterday was also International Pancake Day of their Pancake month....and did I mention they are known for their incredible pancakes?

I went with my lovely co-worker Emily and had a ridiculously amazing meal where we split a bottle of wine and talked, and talked, and talked, and talked (did I mention we were catching up). Emily ordered the special creamy artichoke soup, which was incredibly decadent and creamy, and the fish and chips for her entree (which she stated were incredible, and which obviously I did not try being a hater of all things that live in the water).

Being squash obsessed, I on the other han, ordered the spicy butternut squash soup as my appetizer - it was perfectly seasoned and filled with butternut goodness, and unlike other butternut squash soups not cloyingly sweet. For my entree, I had their black angus burger with caramelized onions on a brioche bun. Heaven.

But where were the pancakes you say? Well being of like minded ladies, Emily and I agreed hours before we even left work that we would split the pancake of the day - roasted apples & pears with cinnamon sour cream - for dessert; we also decided to split (we did just split a bottle of wine....ok Emily was getting drunk, I wasn't even tipsy ) a Bourbon Apple Cobbler cocktail of apple cider, ginger ale, bourbon, on the rocks.

To say those pancakes were amazing is not enough. I believe the "O" word and "BTS" were uttered, multiple times. The pancakes themselves were light and airy, with perfectly cooked apples and pears inside. The syrup was a sugary delight. These pancakes were crack to an addict. I wanted to make love to these pancakes. And our Bourbon Apple Cobbler cocktail was the perfect um ~~foreplay~~ compliment to these discs of sin. Sigh.

And of course, lest I forget, who do I see walk in the middle of dinner but none other than fellow Morsel Stephanie B., er C. Being of like minded International Pancake knowledge, she was also there for dinner with her delightful husband.

Overall, not a bad way to start my dry 40 days.....

Homemade Ricotta and Asparagus, Ricotta, & Prosciutto Pizza

2009-02-22T21:42:00.000-08:00

Today I made ricotta cheese! This is not something I would normally think of doing, but I'm housesitting for my parents and have a big, well-stocked kitchen at my disposal, so... decided to have some fun trying new things!

The ricotta was delicious, and it was SO EASY to make. I followed this ricotta recipe from eggsonsunday.com, which has very clear step-by-step instructions that I won't repeat here. I used 1% milk, and that turned out just fine. The hardest part for me was just stretching the cheesecloth over the collander. (Which is to say, it was all quite easy.)

I would definitely make ricotta again, rather than buy it. So quick and so yummy.

This evening I put some of the ricotta to use on a pizza, also inspired by a recipe from eggsonsunday. Made some slight changes, though - here's my pizza recipe:

****

Asparagus, Ricotta, & Prosciutto Pizza

1 lb pizza dough (I buy dough in a bag from Trader Joe's)
1 T olive oil
salt
pepper
1 cup ricotta
1/4 cup mozzarella
6 spears asparagus
about 3 oz. of prosciutto

Preheat oven to 500 and put a pan in to heat. (Or use a pizza stone if you have one - I don't.)

Cut the asparagus into pieces about an inch or two long, steam the pieces for 2 minutes, and immediately put them in a bowl of cold water to stop the cooking.

Sprinkle cornmeal on a piece of parchment. Use your hands (coated with lots of flour) to spread the dough on the parchment. Sprinkle dough with a bit of olive oil, coarse salt and ground pepper. Scatter pieces of ricotta and mozzarella as a first layer, sprinkle on a little more salt and pepper, then top with asparagus and torn pieces of prosciutto. Transfer the pizza (on the parchment) to the hot baking sheet in the oven and cook for 8 to 10 minutes, until the crust is nicely browned.

I also made lemon curd this afternoon, which was fantastic, but that will have to wait for another post. :)

Everything is better with Guinness

2009-02-16T22:25:00.000-08:00

I know, I know. I never write. I never call. I never post. I would blame it on my job (the end of and be all of excuses for all of the things I don't do), but I'm not quite as busy now that the sky has fallen on the economy. I have the opportunities and sometimes the camera handy for things to blog. But I'm lazy.

But now its 2 am after flying back from Vegas, a flight I slept through making up for the little sleep this weekend. And the last three nights I was up late. As in super late, i.e. early morning. So I'm wide awake. I've unpacked and everything. So I'm finally blogging... about the cake I made for the Superbowl.

One of my co-workers introduced me to the Smitten Kitchen blog, which I have quickly become obsessed with, and on it I found a chocolate ganached cake made with Guinness that I desperately had to have an excuse to make because chocolate +Guinness = awesome. So desperate and figuring no one turns away someone bringing cake, I decided to crash Ivette's friend Superbowl party (and you all know how much I just LOVE football) just to make it for somebody other than myself. Drinking by myself, no problem; making a cake just for myself, sad.

It was super easy to make and really quick....I managed to do it quite hungover from a wedding day before....and more importantly it turned out amazing. It was moist, and filled with chocolate goodness that everyone loved. The recipe can be found here (I'm just strangely awake, not any less lazy).

Chuc Mung Nam Moi - Happy Lunar New Year!

2009-01-28T22:18:00.000-08:00

Growing up, the Lunar New Year was always a time when my entire extended family got together, ate until we could eat no longer, and gambled until the same came up. And this year was no exception. My mom was cooking for days both the traditional fare we grew up with and some additional vegan dishes for my grandparents. Here are just a few photos from the party.

Here is Banh Trung (also called Banh Tet a/k/a Lunar New Year Cake). It the middle is pork and mung beans surrounded by sticky rice. The entire thing is then wrapped in banana leaves. The legend behind the cake goes kindove like this...

A long time ago, a king ruled Vietnam who was loved by his people. One day, he realiezd that he was getting old and could not rule the country forever. However, he had three sons and did not know which one to pass the throne to. He called his three sons together and declared: "My sons, all of you are wise and good. However, only one of you can be king. To determine which son will be king, I have devised a contest. Go out and make me a dish of food. You will present me this dish on the last day of the Lunar New Year. The son with the best dish shall become king."

The eldest son immediately went to South China Sea and caught the most rare fish. The middle son trekked up the Khmer Mountains in seach of the most tender boar meat. The youngest son went back home and pondered his father's challenge.

On the last day of the new year, all three sons returned to their father's court. The eldest son presented to his father a beautiful porcelain dish of flying fish dressed in sweet chili sauce and accompanied by expensive lotus seeds. The second brother came forward and presented a copper pot with a wild boar roast and wild mushrooms. Finally, the youngest brother came before his father and showed him a basket with a flat rice cake.

The king looked perplexed and asked his youngest son, why do you bring me such a plain dish? The son answered: rice is the most precious and valuable of all food found in this Kingdom, yet it is also the most abundant. I have prepared a dish that represents my love for you and our beautiful Vietnam. I have shaped in a round to represent the sky. I called it Banh Day. I have stuffed another with cooked bean paste and meat in the middle. I have shaped this one in a square. This symbolies the earth we live on.

The father and the other brothers instantly knew that the youngest brother was more wise than all of them and that he would be king. And that is why every Lunar New Year (a/k/a Tet), we eat Banh Day and Banh Trung!

In the back of this photo are Vietnamese Spring Rolls (Goi Cuon) and in the front are slices of Banh Trung. Anyways, since this is food blog and I really should post some recipes (it's been awhile), here's the recipe for Goi Cuon (Vietnamese Spring Rolls). We don't make the Banh Trung; I just buy it. =)

****

Goi Cuon (Vietnamese Spring Rolls a/k/a Rice Paper Rolls)
Makes 8 rolls; serves 4

2 ounces thin rice vermicelli
8 raw medium shrimp
12 ounces pork belly or boneless pork loin, in one piece
8 rounds of rice paper (banh trang)
4 large lettuce leaves, thick stem ends removed and cut in half
1/2 cup mint leaves
1/2 cup cilantro leaves

1. Get all of the different components ready:

Boil the shrimp for 3 minutes. Refresh under cold water. Shell, de-vein, and cut lengthwise in half. Set aside.

Cook the pork belly in boiling salted water for 20 minutes. Thinly slice.

Have a basin or bowl or warm water ready to moisten the rice papers.

2. Work with 1 sheet of rice paper at a time. Immerse each sheet individually into the warm water. Quickly remove and spread out onto a plate or dry towel. The rice paper will become pliable within seconds. NOTE: it is very important that you do NOT leave the rice paper in the water for very long. Literally moisten it and get it out.

3. Lay one piece of lettuce over the bottom third of the rice paper.

4. On the lettuce, place about 1 tablespoon of noodles, a few pieces of pork, mint leaves, and cilantro sprigs (if desired).

5. Roll up the paper halfway into a log. Fold both sides of the paper over the filling. lay 2 shrimp halves, cut side down, along the crease. Keep rolling the paper into a log to seal.

6. Serve with peanut sauce (see recipe below)...wow, this is getting to be a very long post...

Peanut Sauce
Yields about 3/4 cup

1/4 cup hoisin sauce
1/4 cup chicken broth or water, hot
1 tablespoon fish sauce (nuoc mam)
2 tablespoons peanut butter
1 fresh red chile pepper, seeded and thinly sliced

Combine all ingredients into a small bowl. Stir well to blend.

Happy Year of the Ox!

2009-01-26T21:28:00.000-08:00

A few weeks ago, Henry and I made a million potstickers.

With the help of a food processor, it’s not hard to make the filling for a million potstickers fairly quickly.

What’s hard is rolling out each. individual. wrapper. (me.) And then wrapping each potsticker. (Henry.)

Here’s the story of the million potstickers.

We started with this excellent recipe from Jen Yu of userealbutter.com (highly recommended blog – more of her recipes to come). We made approximately a double batch of filling and a double batch of wrappers.

The wrappers lasted us through about half of the filling. Half! I don’t think we were rolling them very thick or anything. Seemed quite thin to me. So anyway, then we made another single batch of the dough. (I’m not sure why that seemed like a sensible idea to me, given that a double batch only got us HALFway through the filling.) When those ran out we gave up, threw everything in the fridge, and collapsed. The next day we bought pre-made wrappers and finished off most of the filling. (The bit of filling that was left at that point got pitched into the garbage and good riddance.) Result of this experiment: we couldn’t taste the difference between the homemade and the storebought wrappers. Buy them!

But truly, even with the homemade wrappers, these potstickers were a lot of fun to make, and delicious to eat! The recipe for a tasty dipping sauce is also included below. Henry and I ate these potstickers at 4 or 5 meals over the course of 4 days, and we also served them as an appetizer when his co-clerks came over for dinner. So yummy! I’m craving them now!

****

Potstickers, adapted from Chinese Dumplings and Potstickers on userealbutter.com.
(This is the doubled version of the recipe, which made a million (aka about 100) potstickers)

Filling:
2 lbs ground pork
8 cabbage leaves (I’m sure napa cabbage is best, we just had normal old cabbage)
6 green onions
12 shitake mushrooms
¼ cup ginger, minced
4 eggs
½ cup soy sauce
¼ cup sesame oil
¼ cup cornstarch
about a palmful of salt (to taste)
fresh ground pepper

Instructions:
Use a food processor to chop the following ingredients, separately: cabbage, green onions, mushrooms, and ginger. Put these chopped ingredients in a large bowl, add ground pork, soy sauce, sesame oil, cornstarch, salt, and eggs. Use spoons or your hands to mix everything together until all is uniformly distributed.

(After you’ve wrapped a couple of potstickers, cook them up and taste. You may want to add more salt or soy sauce. If the filling is not sticking together well, add more egg.)

Dipping sauce:
1 green onion
2 cloves garlic
a small chunk of ginger
soy sauce
sesame oil
garlic chili sauce or chili oil (optional)

Instructions:
Finely chop the green onion, garlic, and ginger. In a small dish, combine with soy sauce, plus a splash of sesame oil. This just gets better over time, as the flavors mix. For a little kick, add a bit of chili sauce/oil.

Wrappers, how to wrap, and how to pan-fry:
See recipe and instructions on userealbutter.com. The recipe/instructions are way down at the end of the post, but then you’ll want to scroll back up to see pictures of how to roll and wrap the potstickers. For this part, the only adjustment we suggest is that you BUY 100 PRE-MADE WRAPPERS. But if you decide to make them at home, follow the userealbutter recipe, except quadruple it and mix a few pinches of salt in with the flour before you start adding water. We have only tried dough Method 2, and that worked great.

Other important notes:
After wrapping, be sure to dredge the bottom of the potsticker in flour. Otherwise, even if it doesn’t seem sticky now, it will become sticky later and you will have a hard time getting it off the plate and into the pan (especially if you store the plate in the fridge for any length of time). Also, don’t let the sides of the potstickers touch each other while uncooked, unless you also flour the sides.

We continued eating potstickers over several days, as I mentioned, and we just kept the uncooked ones in the fridge for those days. If you’re going to store them longer, freeze on the plate (well floured and carefully separated!) and then dump into a bag to store in the freezer.

(Thanks for the pictures, Henry!)

Food Photos...Recipes to Come

2008-12-09T20:18:00.000-08:00

Wow, I can't believe how long its been since my last post! But unfortunately there isn't much time to share many recipes but I did at the very least want to post some photos of the yummy food that I've been cooking here in San Diego. Hopefully it won't be too long before I get my act together and start posting a bit more regularly. Enjoy!

Here's something I cooked with my mom. It's boiled plantains with a yummy coconut tapioca sauce. I really need to figure out this recipe and write it down for everyone. Super easy and super tasty!

And here's the turkey Bobby made for our early Thanksgiving feast. It's an organic free range turkey simply cooked with just some salt and pepper and butter and it was PERFECT!

And next to the turkey, these were the star of that dinner party. Bobby's broccoli and sweet potato casserole. Seriously divine. I had everyone tricked into thinking that I made them. =)

I'm hoping to get a lot more cooking once I get settled into work and life. Hope everyone is doing well and I can't wait to hear about all of your cooking adventures!

Berry Pudding Cake

2008-10-04T23:07:00.000-07:00

Over the summer my mom sent me this recipe from Cooking Light, and I’ve made it a couple of times since then -- it’s really good! I especially like the leftovers after a day in the fridge, when they're a little bit soggy. Mmm :)

I'm not sure why it's called a *pudding* cake, because the batter cooks up like normal cake. Maybe because the berries keep it so moist.

****

Berry Pudding Cake, from Cooking Light magazine

About 2 cups each fresh blueberries, raspberries, and blackberries, rinsed
1/4 cup plus 1 cup sugar
4 large eggs
1 Tbsp oil
1 Tbsp orange zest
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt

Preheat oven to 350

Toss berries with 1/4 cup of sugar. If the berries are pretty sweet to begin with, you can use less sugar. Spread the berries in an ungreased 9x13 pan.

In a bowl whisk eggs, oil, orange peel, vanilla and 1 cup sugar. Stir in flour, baking powder and salt until just combined. Pour batter evenly over berry mixture and gently spread to just cover the berries

Bake cake at 350 for 28-35 minutes, until just slightly browned. The top should spring back when touched. Let cool ten minutes, then sprinkle with powdered sugar and serve warm or cold.

Michael Phelps Diet: Saturday Night Live

2008-09-15T09:32:00.001-07:00

Did you guys watch Michael Phelps host SNL this Saturday? While he wasn't the funniest person ever, this little bit about the MP Diet was HILARIOUS! Enjoy!

And...on a more important note...HAPPY BIRTHDAY MELLY!!!!!

Carrot Ginger Soup - MmMm Good

2008-09-13T19:56:00.000-07:00

So along with my seasonal hankering for all things pumpkin (as I know Mel concurs), the fall also brings with it my soup filled days in an attempt to not succumb to the hypothermia in my ridiculously drafty apartment and to not to pack on the pounds and go into reclusive hibernation. Last year, I became completely OB-SESSED with a carrot ginger soup made by Whole Foods in their special refridgerated section. Imagine my delight when I gleefully found it back on the shelves after a long, hot summer. As I jauntily skipped (in my mind, really it was more of a brisk walk), making my way to the cashier purchasing not one, but two plastic pints of the delectible concoction. After all, it always sold out quickly. What if I came back the following week or two and found the shelves bare? It wasn't until I got home and poured myself a bowl that I saw and tasted something anew. No longer were there delicious chunks of carrots. No longer was there a sweetness coupled with the salty. Alas, could my 70 calories, 2 g fat/serving have been a complete and utter lie? Perhaps I dreamt of the gingery bite that accompanied every hearty slurp. This "new" batch, although the label remained the same listing all of the familiar ingredients, fell short of satisfactory to say the least. Such was my horror that a friend of mine who lives in Chelsea and is also a huge fan of the Whole Foods CGS emailed me saying that her batch from her nearby Whole Foods had befallen the same fate. Thus began my journey to find a CGS of my very own making.

One of the things that I loved about the Whole Foods CGS was the low calorie, fat content and delicious, filling texture. I began to search high and low, scouring the internet for hours, ok, well, maybe minutes, thinking of the exact combination of flavors to achieve the near perfection of the 2007 Whole Foods CGS. Somehow I lucked out and found this:

Curried Carrot Ginger Soup

1 lb carrots, peeled and diced
1 small onion, chopped
1 to 1 1/2 T minced garlic
2 c low-sodium chicken broth
1/2 t salt
2 tsp fresh ginger, grated
1 1/2 t yellow curry powder
6 oz lite silken tofu

In a medium sized pot, bring the carrots, onion, garlic, broth, and ginger to a boil. Lower heat and let it simmer for 20-25 minutes. Add the curry powder and salt and simmer for 1-2 minutes. Take off the heat and let cool slightly. Add the tofu and puree (I cracked out the immersion blender for the first time, and it scared the be-jeeeeesus out of me) to desired thickness.

Makes 3-4 servings.

That's all she wrote. Next time I will add a little cayenne pepper for a bit of a kick, and while I do love curry and understand that not everyone shares this flavor, I'm sure you could try it without (as the Whole Foods recipe never contained curry), though the taste is incredibly mild in this recipe.

I didn't have my camera to post pictures, but just imagie a very orange chunky soupy puree. Yum-o!

All I can say is, butternut squash, you better BRING IT! You've got some hefty competition.

Tuna Fish Sandwiches

2008-09-13T11:07:00.000-07:00

So right before Justin went on deployment, he and I along with his dad and another crew delivered his dad's sailboat from Seattle to San Diego. It was a very long and rocky 10 day passage but we did fit in some fresh tuna fishing off the coast of Oregon and I thought I'd share some photos and the "recipe" for these delicious tuna fish sandwiches.

Tuna Fish Sandwiches

First, you should catch some fish. We caught some albacore tuna here.

Once you catch the fish, tie them onto a line attached to the sailboat until they bleed out a bit before filleting the fish.

Then, fillet the fish. And an interesting thing to note here is that Justin is filleting the tuna as the boat is flying along at 8-10 knots while the waves are pretty huge.

Next, season the tuna fillets with olive oil, salt and pepper before throwing them onto the grill and cook to desired doneness. Since this is albacore tuna, we cooked them medium to medium well.

Then serve the tuna fillets with some toasted whole grain bread, good mayonnaise, swiss cheese, and tomato slices. Then viola! A fantastic tuna sandwich that went from the ocean to table within an hour.

And your view? The pacific ocean with an occasional humpback whale breaching in the background. =)

Strawberry Muffins

2008-09-12T11:39:00.000-07:00

So sorry that I've been MIA for so long. I've been cooking and taking photos but have utterly failed at posting. Oi oi oi. Well here is my attempt to get back into the game before I leave for Australia on Tuesday. (by the way...you crazy kids who have been traveling really need to post photos!)

Now that I'm back in San Diego I've been hanging out with my nephews a lot. I went over to their house a few days ago to bake some blueberry muffins. (Cooking with kids is SO FUN!) My sister in law insisted that she had some fresh blueberries. Unfortunately they were all moldy when we pulled them out of the fridge. But since I'm not one to accept defeat, we substituted some fresh strawberries instead and made strawberry muffins. Well...they turned out beautiful and the muffin cake itself was DELICIOUS. But the strawberries given the recipe I had were just too tart for the muffin. So, my nephews and I are determined to give it another try later but for now, here are some photos for you to enjoy.

By the way, the recipe we used is one that I'm testing for America's Test Kitchen. I love calling myself a "recipe tester." =) And here is the original recipe we were supposed to use for the blueberry muffins

Best Blueberry Muffins
from America's Test Kitchen
Makes 12

Turbinado sugar is commonly sold as Sugar In The Raw. Demerara, sanding sugar, or other coarse grain sugar can be substituted.

2 cups (about 10 ounces) fresh blueberries, picked over
1 1/8 cups (8 ounces) plus 1 teaspoon sugar
1 1/4 cups (6 1/4 ounces) unbleached all purpose flour
1 1/4 cups (5 ounces) cake flour, sifted
2 teaspoons baking powder
1 teaspoon table salt
1 teaspoon zest from 1 lemon
2 large eggs
4 tablespoons unsalted butter, melted and cooled slightly
4 tablespoons vegetable oil
3/4 cup buttermilk
1 1/2 teaspoons vanilla extract
4 teaspoons turbinado sugar

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray a standard muffin tin with non-stick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Remove from heat and cool, 10 to 15 minutes. Whisk flours, baking powder, and salt together in large bowl.

2. Whisk remaining 1 1/8 cups sugar, zest, and eggs together in medium bowl until thick and homogenous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining fresh uncooked berries into flour mixture until just moistened (batter will be very lumpy). Do not overmix.

3. Using ice cream scoop or large spoon, divide half of batter equally among muffin cups (cups should be about third filled). Place teaspoon of cooked berry mixture on top of batter. Scoop remaining batter on top of berry filling. (Batter should fill muffin cups almost to the top). Using butter knife, gently swirl berry filling into muffin batter. Sprinkle turbinado sugar on top of muffins.

4. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 5 minutes before serving.

**ADDENDUM**

So I just made these blueberry muffins tonight again with my nephews again. Unfortunately, they really didn't live up to the expectations and I'm going to have to withdraw my suggestion to make these muffins. Accordingly, I also gave a pretty negative review of the recipe to America's Test Kitchen. The second time round, the overall muffin was still way too tart and it just didn't rise like I would expect a bakery style muffin too. Additionally, there wasn't an ultra crispy top to the blueberry muffin, as expected. So...I'll be on a search for a better muffin but until then, I'll try the recipe that Karen suggested from Eggs on Sunday.

Delicious summer appetizer: herb-marinated goat cheese and rosemary flatbread

2008-08-23T14:43:00.000-07:00

I made this about a month ago—I believe it was the day before the day before the bar exam. It is a delicious appetizer—really great, fresh, summer flavors. Just looking at these pictures, I'm thinking that I need to make it again soon!

Here is a link to the recipe, which comes from Eggs On Sunday, one of my very favorite food blogs:

Herb-marinated goat cheese with rosemary flatbread

I used fresh basil, chives, and rosemary for the goat cheese and marinated for about 3 hours. The lemon zest is key—don't leave it out, and be generous with salt and pepper as well.

I was nervous about making the flatbread (the idea of “bread” just intimidates me, I think), but it was very easy and quick.

I served the goat cheese and flatbread with heirloom tomatoes, arugula, and a glass of sauvignon blanc. Heaven!

(Thanks Henry for the pictures!)

Into the cavernous silence

2008-08-18T08:37:00.001-07:00

Congratulations to all of you have now completed various bar exams! Three cheers for you and yours. Hip hip hooray! I have a fabulous two and a half weeks remaining before I begin classes again. In the interim I'm getting to see fun friends (like Erin Kaderly and her beau Mike last week. We went to Pepe's -- good as always) and catching up on reading and writing. I still see asparagus at the markets here and there because we in the Northern half of the country had a cold spring, so here's my favorite new way to eat asparagus. Amazing mouth effect.

- 1 bunch asparagus sliced into 1/4" rounds
- 1 clove garlic minced
olive oil

Heat frying pan to medium hot. Add oil and veggies. Cook until asparagus is bright green on the outside and most of the white has disappeared from the inside.

Yum.

Inner Asian: Elephant Spouts and Kung Fu Dumplings

2008-07-11T02:51:00.000-07:00

So it's like 5:30 am and I just made Justin's morning coffee and strawberry, banana, orange, and pomegranate smoothie. He leave for work and I sit down with my coffee and check google reader for any updates from my favorite blogs (including this one!) and i see these two posts on Serious Eats. They're awesome. So awesome that you need to read them.

First, this grapeseed oil bottle is SO COOL that it's spout looks like an elephant. I mean, I think should become the next biggest trend. Seriously! So awesome, I would take a photo with the person came up with the idea.

And secondly, I will admit. The movie Kung Fu panda sounded pretty stupid to me. I haven't seen the previews but the title itself is a bit ridiculous. (I know, this is coming from the girl who loves all movies with Amanda Bynes.) But I read this post about a dumpling battle and I think I might have to get to the movie theater pretty soon. The 2.5 minute clip is on there and it's awesome! I can totally relate, especially when we're at Ivy Noodle and there's only one dumpling left. Oh yeah...

Sigh...okay, off to do a practice performance test before "lecture" on community property.

Bar Food 6. Strawberry Ice Cream

2008-07-08T13:38:00.000-07:00

It's been a while since I've posted anything. Sorry! Well, the Fourth of July weekend was my last weekend of fun and I've decided that from this point forward, I'm going to be studying extra smart. We'll see how it goes. I've noticed that I'm good at making resolutions but really bad at keeping them.

Anyways, two weekends ago, Justin and I hosted a dinner party for some Yalies and Naval Academy alums. Okay, so the only Yalies were Minh (TD '02) and I with way too many naval officers, but it was a good time nonetheless. All of Justin's college roommates were there and it was extra celebratory because one of his friends had just come home from deployment that very afternoon!

I cooked a little bit here and there throughout the week to accommodate my study schedule. Unfortunately, in the midst of all the excitement, I forgot to take lots of food photos. =( But here's the menu nonetheless and I thought I'd highlight the recipe for strawberry ice cream. Super easy and a great way to take advantages of those super sweet strawberries this summer!

~MENU~

Starter
Kettle Potato Chips and Vegetable Crudites with Sun Dried Tomato Dip
Cheese Platter with Gouda and Brie

Entree
Chicken and Sausage Gumbo
Steamed White Rice
Jalapeño Cheddar Corn Bread

Dessert
Cream Cheese Pound Cake
Strawberry Ice Cream
Triple Chocolate Cookies

***

STRAWBERRY ICE CREAM

Makes one quart. The secret to making the best strawberry ice cream is to start with the juiciest, ripest, and most flavorful fruits. When added to the rich custard base during the last few minutes of churning, the chopped berries retain their texture and intensely fruity flavor and punctuate the pale pink ice cream with bright flecks.

2 cups stemmed and coarsely chopped strawberries
½ cup plus 2 tablespoons granulated sugar
1 cup whole milk
1 cup heavy cream
3 large egg yolks
1 teaspoon vanilla extract

Mis en place. Everything in its place.

1. Puree the strawberries. Put half of the chopped strawberries in a food processor along with 2 tablespoons of sugar. Puree the strawberries until smooth, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Set aside the purred berries and remaining chopped berries.

2. Prepare the custard ingredients. Put the milk, ¾ cup of the cream, and the remaining ½ cup sugar in a medium saucepan. In a small bowl, whisk together the egg yolks and the remaining ¼ cup cream until they are blended and a pale buttery yellow, about 1 minute.

3. Temper the egg yolks. Place the saucepan over medium heat and cook, stirring frequently with a wooden spoon, until bubbles form around the edges, the liquid just begins to ripple in the center, and the sugar is dissolved, 4-5 minutes. Do not allow the liquid to come to a boil. Remove from the heat. Begin whisking the egg yolk mixture with one hand while slowly pouring ¼ of the hot milk mixture into the yolks. When the mixture has been blended, start pouring the warmed yolk mixture back into the saucepan, whisking constantly until well blended.

4. Cook the custard. Place the saucepan with the milk and yolk mixture over medium heat, stirring constantly with a wooden spoon, 4-5 minutes. It should be thick enough to coat the back of a spoon. While the custard cooks it is important to stir it constantly, taking care to reach all areas of the bottom of the saucepan so that it does not scorch or curdle. The custard should come to a bare simmer, with steam rising from the surface and the surface rippling, but it should not actually bubble or come to a boil.

5. Add the pureed fruit and strain the custard. Remove the saucepan from the heat and stir in the pureed strawberries and vanilla extract. Set a fine mesh sieve over a medium bowl. Pour the hot custard through the sieve, gently pressing the liquid through with the back of the spoon and leaving any grainy solids and strawberry seeds in the sieve.

6. Cool the custard. Fill a large mixing bowl halfway with ice cubes and enough water just to cover the ice cubs. Place the bowl with the custard into the larger bowl, nestling the medium bowl into the ice cubs. Let the custard cool, stirring occasionally, until it reaches room temperature, 30-45 minutes. As the ice melts, be sure the water level does not rise to flood into the custard. Once the custard has cooled to room temperature, remove the medium bowl from the ice water bath.

7. Chill the custard. Place a piece of plastic wrap directly onto the surface of the custard, which will prevent a “skin” from forming as the custard chills. Cover the top of the bowl with plastic wrap and refrigerate the custard until it is well chilled, at least 3 hours or up to 12 hours.

8. Churn the ice cream and add the fruit. Churn the ice cream according the manufacturer’s directions. During the last few minutes of churing, when the custard has reached the consistency of thick whipped cream, add the reserved 1 cup coarsely chopped strawberries and churn until just incorporated.

9. Store the ice cream. The ice cream can be served immediately but it will have a very soft consistency and mild flavor. For a fuller flavor and firmer consistency, use a rubber spatula to transfer the ice cream to a plastic freezer container. Cover tightly and freeze until the ice cream is firm, at least 3 hours or up to 2 days. It is best served 3 to6 hours after being transferred to the freezer.

Bar Food 5. Quick and Easy Vietnamese Sticky Rice

2008-06-26T20:12:00.000-07:00

So I've always dreamed of being able to take traditional Vietnamese recipes, which are often highly involved and intense, and simplifying them for people like us - young busy professionals who love to make great food but just don't have much time. Well, I'm a long way from that goal but I think this is a good first step.

I read a post about Cheat's Sticky Rice on Serious Eats (a fabulous food blog) and it got me inspired. The Vietnamese sticky rice I grew up has NO mushrooms (I HATE rehydrated Shitake mushrooms) and is overflowing with salty dried shrimp, lap xuong (Chinese sausage), and homemade fried shallots. Thankfully, you can also buy premade fried shallots in almost any Asian grocery store.

I think this recipe still has room for improvement but for now, it's awfully tasty. Justin ate almost the ENTIRE thing in one sitting.

***

QUICK AND EASY VIETNAMESE STICKY RICE (XOI NEP)

3 cups glutinous rice, soaked for 3 hours and drained (this is also called sweet rice)
1 cup dried shrimp, soaked for 10 minutes (drain and reserve soaking water)
5 lap xuong (Chinese sausage) links, thinly sliced
1 teaspoon Better than Bouillon Chicken Base
1 tablespoon oyster sauce
2 tablespoons soy sauce
1/2 teaspoon ground pepper
2 teaspoon sesame oil
1/2 cup fried shallot chips

1. Soak a piece of cheese cloth in the shrimp soaking liquid and lay it at the bottom of your steaming basket.

2. Mix all the ingredients except the shallot chips and spread it across the bottom of the steaming basket, pouring any reserved soaking liquid from the shrimp over the rice.

3. All the rice to steam for 30-40 minutes until al dente. Right before serving, mix in the shallot chips so they wilt.

**I know...this needs a lot more work but I wanted to make sure to at least make a preliminary post.**

Food for the future and a brew buzz

2008-06-25T08:39:00.000-07:00

I just spent a while talking to Charlie Pillsbury's wife. Charlie, who was known as Doone in college, was Gary Trudeau's suitemate (D-port maybe?). Anyway, Charlie, the inspiration for Doone and their other suitemate Scot (the half inspiration for Scot Sloane in Doonesbury) and their other suitemates all still get together for Labor Day every year. It gives me such joy to think that we could be having New Years or some other holiday dinner for years into the future.

Also -- here's a recipe for Cold Brew Coffee, my new favorite thing. It's kind of like sun tea in that it cold brews, but the benefits are many -- non-acidic because it hasn't been hot-brewed, very concentrated stuff that can be re-constituted using hot or cold water/milk depending on whether you want hot or iced coffee, and it lasts in the fridge for upwards of two weeks. It's pretty great. I make half-decaf/half-regular blend.

- 1 lb coffee (ground)
- 12 cups cold water

Let sit 24 hours or more. Strain. (To strain I line a collander with 2 layers of paper towel).

Bar Food 4. Pasta Caprese

2008-06-19T17:29:00.000-07:00

So I'm now about a month into studying for the bar and I think it's catching up with me. I'm starting to realize just how much there is to learn and memorize. oi oi oi. Anyways, the complexity of my cooking has decreased by a bit but as so many great chefs say, the simplest food is often the most delicious.

Here is a recipe for pasta caprese which I made for dinner tonight. I saw this recipe while watching America's Test Kitchen, a fantastic cooking show on PBSHD, and adapted it slightly given what I had around the house. Because the recipe includes so few ingredients, its really important to use very high quality food. So it was the perfect opportunity for me to use my basil plant.

I grew these guys from seed starting back in March and despite the unbearable Virginia weather and my long trips away from home, they have continued to persevere (while everything else has shriveled up dry). Hope you enjoy the recipe!

***

PASTA CAPRESE

1/4 cup extra virgin olive oil
2 teaspoons fresh lemon juice
1 teaspoon balsamic vinegar
2 small garlic cloves
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 lb ripe tomatoes, cored, seeded, and cut into 1/2 inch dice
12 ounces fresh mozzarella cheese, cut into 1/2 inch cubes
1 pound short tubular or curly pasta
1/4 cup chopped fresh basil
1 teaspoon sugar, optional depending on ripeness of tomatoes

1. Whisk oil, lemon juice, balsamic vinegar, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes for longer than 45 minutes.

2. While tomatoes are marinating, place mozzarella on plate and freeze until slightly firm, about 10 minutes.

3. Bring water to rolling boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain well. Combine pasta, mozzarella, and tomato and gently toss to combine. Let stand 5 minutes. Stir in basil.

4. Adjust seasonings with salt, pepper, and sugar (if desired) and serve immediately.

Happy Birthday, HENRY!

2008-06-18T03:53:00.001-07:00

Henry's Cake
Originally uploaded by jetrotz

Okay, so this isn't my photo and I unfortunately didn't make you a cake. But don't they say it's the thought that counts? =) HAPPY BIRTHDAY!

This is food related

2008-06-17T18:29:00.000-07:00

And, deliciously random.

Andy Samberg is hilarious.

Reunited and it tastes so good...

2008-06-13T18:21:00.001-07:00

As fun as it was to see everyone last weekend for our 5th Reunion at Yale, it was almost as fun to revisit all our favorite food haunts. Food played such an integral role in our college lives, from spending a lazy Sunday brunch in the dining hall doing crossword puzzles and recounting our weekends, to making late night runs for pan fried dumplings at the Ivy Noodle or clogging our arteries with fried donuts from the Yankee Doodle. And, surprisingly, New Haven has great food for a town its size.

Sadly, the weekend wasn't long enough, and there weren't enough meals in the day, to hit all our favorite spots. But here's a photo tour of the places we did manage to hit:

Friday Night Dinner and Drinks - Mory's

Mory's... the food is mediocre and way overpriced, but where else can you drink mysterious colored libations from giant trophy cups? Full of tradition, ceremony, and singing, it's a quintessential Yale experience.

1am Snack - Yorkside Pizza

Our go-to snack at 1am was usually the Ivy Noodle, but unfortunately, the Ivy Noodle was on summer hours, meaning they closed at 12am, so instead, we went to Yorkside, another late night mainstay. Some people like Yorkside's pizza, but I don't. There's much better pizza in New Haven. Their calzones, however, are unbeatable.

These baked monstrosities might not seem like much from the outside, but these doughy vessels hide a cheesy goodness that oozes forth when you slice them open. Though I used to polish these off single-handedly, that night Van and Mel helped me out (we had, after all, just had dinner).

The deliciousness you see here is the mixture of ricotta, mozzarella, meatballs and mushrooms that fill the calzone. The creaminess of the ricotta and the chewiness of the mozzarella complement each other perfectly. These calzones are still a regular craving of mine that, sadly, cannot be satisfied anywhere but New Haven.

Saturday Lunch - Thai Taste

For lunch Saturday, a large group of us went to Thai Taste, a Thai restaurant underneath a hotel on Chapel St. This was the first place I had ever had Thai food, and it's a good one. I had the drunken noodles, which were generously portioned and deliciously chewy.

Morse Dining Hall

We didn't eat there, but the door was unlocked so we did get to go inside and check out the dining hall where we spent so much of our time procrastinating with 2 hour meals. They got an impressive new Morse banner that livens the place up a bit.

Class Dinner - Yale Commons

We had our class dinner at the grandiose Commons dining hall (which doubles for a library in the new Indiana Jones movie). This was definitely the best meal I have ever had at Commons (not a high bar to meet). But the steak was surprisingly delicious.

Midnight Snack - Ivy Noodle

We managed to just make it to the Ivy Noodle in time to grab some food to go before their 12am summer closing time. My favorite things at the Noodle are the pan fried dumplings and the scallion pancakes. Their roast pork on rice and chow fun are also good. But don't get the fried rice... they don't actually fry it (and as Van found out, if you ask them to, you just end up with no peas).

Though we managed to hit most of the places that were at the top of my list of favorites, other favorites that I missed out on:
Nirvana - now called Zaroka, but it'll always be Nirvana to us. The best of the many Indian places around campus.
Louie's Lunch - supposedly the birthplace of the hamburger. Their burgers are tasty, and so is their potato salad.
The Educated Burgher - great burgers and breakfast food at great prices.

But, the most tragic of all the places that I didn't get to eat at... the Yankee Doodle. The Doodle was a mainstay on the Yale campus for generations, yet it was forced to close because of financial problems.

It's a travesty that such a Yale institution was allowed to go under. Who else would be able to make such great use of such a tiny space (their one-counter restaurant was almost as small as my dorm room). Their greasy burgers, fried donuts and old school atmosphere are greatly missed.

Bar Food 3. Italian Sausage, Butternut Squash, and Potato Soup

2008-06-13T10:23:00.000-07:00

So while the recipe for this post is the sausage, squash, and potato soup, I also wanted to take a moment to RAVE about my new Cuisinart Smart Stick. It's an immersion blender/ whisk/ mini chop all in one. I've been in the market for an immersion blender for a few months now and most of the reviews erred away from these multi-purpose hand blenders. But the ones they suggested were usually $50-$100. I already have overflown our little kitchen with all of my cooking toys so I felt guilty buying something I didn't necessarily "need," since I already have a fantastic blender and a food processor (which I'm hoping will die sooner than later so I can be justified in buying a new one). But when I saw that Costco finally had a hand blender for only $30, I immediately got it and have just loved it.

I used the mini-chop to make a small batch of arugula and basil pesto. Instead of dirtying my kitchen aid standing mixer for just one egg, I used the smart stick whisk attachment to beat an egg white for some super light waffles. And the blender? Well let's just say I've been making soups like crazy, like this one. This recipe was inspired by Emeril's recipe for Butternut Squash and Italian Sausage Soup. My adaptations: I used hot Italian sausage, added potatoes, and eliminated the cream. I was skeptical at first about a pureed soup with sausage. But I must admit, it's pretty darn good. And I also used my homemade chicken stock, which I personally think makes a big difference. Enjoy!

***

ITALIAN SAUSAGE, BUTTERNUT SQUASH, AND POTATO SOUP

3 cups butternut squash, diced into 1 inch cubes
3 cups (about 3-4) red potatoes, diced into 1 inch cubes
1 tablespoons vegetable oil
1/2 teaspoon salt
Freshly ground black pepper
4 hot Italian sausage links, removed from casings
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon chopped fresh sage, plus 12 whole leaves
1 teaspoon chopped fresh marjoram (or 1/2 teaspoon dried marjoram)
4 cups chicken stock, preferably homemade.

In a large dutch oven over medium-high heat, add the vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the squash and potatoes, stirring for another 1 minute.

Add the chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally until the potatoes and squash are cooked through.

With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Adjust seasoning, to taste.

Since I made this yesterday, I had some leftovers for lunch today with a spinach, quinoa, butternut squash, and red pepper salad. Delightful. Okay, back to studying criminal procedure. Ugh.

Really, I'm fine...

2008-06-12T19:14:00.000-07:00

I had originally hoped today to blog and provide pictures from my corporate finance lunch meeting, which we hold every other week. Another 2nd year associate and I are in charge of ordering the food for the group and to say we are picky in ordering is understatement. However, as I snuck upstairs early to take photos with my handy new blackberry with built in camera, I ran into one of my favorite partners who was feeling ill and by the time I got her help, other people were in the room devouring the food. So I will save a post about my food ordering duties for the next meeting. However, I do have another topic I would like to tackle. Part of any good meal, in my opinion, is the beverage - i.e. liquor.

You all know my affinity for alcohol, and tonight was the affinity group poker night at the office. While I was awaiting some comments to a memo from another associate, I ran upstairs and picked up the below cocktail which I dumped in my container of choice.

Yes, I am indeed the classiest lawyer you know.

I got my new favorite libation of choice, which I stole from Ivette - vodka soda and a splash of cranberry juice. It was a number of these bad girls that made Saturday night at the reunion oh so fun despite the heat. Now I am highlighting my cocktail of the evening not because I like to drink, even while working, or because this is my favorite mug which I got as a present for my 17th birthday, but because like any good meal, following a recipe for cocktails is important!

I had so many of these on Saturday because the bartender paid exceptional detail in pouring the right ratio of each ingredient and they were thus tasty! Some of the best cocktails I have served at parties and the like have been those where I actually used measuring cups rather than a free hand. So lesson of the night, Morsels, a cocktail, even at the office, deserves a little attention in the pour. It's 10:45 and I'm out of here for the night- wohoo earlier than last night's 1:30 am departure!

Easy Ratatouille

2008-06-12T18:26:00.000-07:00

Hey kids! Van graciously added me to the blog, which I'm really, really excited about. I tend to be the rip-open-a-bag-of-salad-and-dump-some-tuna-on-top type eater, since it's hard to cook for one, and during the school year Ben and I are usually too busy to cook for one another. But now that we're supposed to be studying for the bar, um, we suddenly have so much non-free time that we want to use for other things. Like cooking! We were on a homemade pizza kick awhile back and burning through bags of mozzarella fairly regularly, and on the back of the Kraft 2% Milk Mozzarella was this recipe. I love ratatouille, and have ever since I was in France after 8th Grade and we cooked it in the dorm--easy, tasty, healthy. This took about 40 min from beginning of veggie-chopping to completion, and you could probably add whatever other veggies you wanted to it (yellow squash or mushrooms would probably be delicious).

The recipe:

Easy Ratatouille

1 large eggplant, cut into bite-size pieces
1 medium red pepper, cut into ½-in wide strips, then cut crosswise in half
1 medium onion, cut into ½-in-thick slices
1 medium zucchini, cut into ½-in thick slices
¼ C South Beach Living Italian Dressing
1 can (14.5 oz) low-sodium diced tomatoes, undrained
½ C Kraft 2% Milk Shredded Reduced Fat mozzarella cheese (I probably used more than this... I do love cheese)
2 Tbsp Kraft Grated Parmesan cheese

Mix eggplant, peppers, onions, zucchini, and dressing in a large skillet; cook and stir on medium-high heat 6-8 min or until vegetables are crisp-tender and lightly browned. Add tomatoes; cook 15 min, stirring occasionally. Top w/ cheeses; cover. Cook an additional 5 min or until mozzarella cheese is melted.

(Tip: when buying eggplant, look for one that is firm to the touch.) <--that's what the bag said, and I thought it was useful. :)

Oh, and I didn't take any pictures of the real deal last night, but here are photos of the leftovers from this evening, served with brown rice:

...and then, of course, we watched Ratatouille, which gets cuter and more charming every time I see it.

Caption This!

2008-06-12T12:27:00.000-07:00

So after our Fifth Year Reunion, a flurry of photos and facebook comments were flying all over the internet. After Marj pointed out how ridiculous this photo was, Kat K suggested that it be the subject of a "caption this" contest. As my husband always says, "done and done." So post your captions! Seriously, otherwise I'll just look lame. Here's to Morse and Mory's!

More posts about Reunion to come!

Moroccan Spiced Chicken Kebabs

2008-06-11T23:04:00.000-07:00

Here's another menu item from my Sex and the City party! I was intrigued by the Moroccan Spiced Grilled Chicken Breasts I'd read about on Simply Recipes, but I decided to turn them into kebabs so that I'd have more surface area for the marinade, and so the chicken would be more finger food-ish. For some reason, putting a whole chicken breast on my plate makes me feel like, "Oh, now I'm eating a meal! I must also fit salad and other things onto my plate and make appropriate mealtime conversation!" Whereas I wanted folks to feel comfortable with slowly grazing through the food options while we watched some S&tC episodes. I also didn't want the chicken to seem like the main dish since I had invited veggie friends. The Otsu was the star of this show!

This marinade works out great for kebabs because the yogurt really traps moisture in the chicken -- you don't end up with a bunch of dried up pieces of meat on sticks. It's quite flavorful too!

****
MOROCCAN SPICED CHICKEN KEBABS

Ingredients:

1/2 cup plain yogurt
1/2 cup chopped fresh cilantro (watch out - your hands will smell like cilantro for a while...)
1 Tbsp olive oil
2 cloves garlic, minced
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1.5 lbs boneless, skinless chicken breasts

Mix the marinade ingredients (everything but the chicken) together in a large bowl.

Cut chicken breasts into kebab-sized pieces, about 2 x 2 inches. Put them in the bowl with the marinade and stir around so each piece is well coated. Cover with plastic wrap and put in the fridge to marinate and chill for 6 to 10 hours. (I marinated overnight.) If you're using wooden skewers, soak them while you marinate.

Choose a deep baking dish that is appropriately sized so the ends of your skewers can balance on the edges of the pan. Skewer the chicken, using two skewers for each kebab so it's easier to flip the kebabs later on. Leave a tiny bit of space between each piece of chicken. Balance the kebabs on the edges of the baking dish.

Turn the oven to broil, and put the pan of kebabs in on the top rack. After 5 minutes, flip each kebab to reveal the uncooked side and put the pan back under the broiler for another 5 minutes. Then set the oven to 400 and move the pan to a lower rack for about 10 minutes or until the chicken is thoroughly cooked.

Thai Ice Tea for a Sweltering Day

2008-06-10T19:39:00.000-07:00

Unfortunately, most nights I don't get to eat at nice restaurants , or even propped up in front of the TV on my couch at home. Rather, it's at my desk via the wonders of Seamlessweb. Tonight was another late night at the office, made even later by the fact that I had to pack up my office as I was set to move to a different floor early the next day. I have been fighting the move for some time as it would mean I would have to change assistants and the floor I am moving to is a lot more crowded and busier (read: I couldn't hide in my quiet corner). But moving would also mean I wouldn't have to constantly either ride the elevator or walk the two flights of stairs in heels as I find myself doing several times a day.

So in preparation of the long night ahead I signed onto Seamlessweb to pick out my dinner. Picking what to order is always a long process for me, made worse by the fact that for every 5 new places I try, only one tends to be good. So I constantly fight the urge between a long time favorite or trying a new place. The other battle is fighting the battle between choosing healthy dinners versus the comfort food that late nights often demand. Tonight I found myself draw to Thai food as I had recently enjoyed a lovely meal at my favorite Thai place with all the lovely Morsels over reunion weekend (which was awesome). Tonight carbs and comfort won out, but I also decided to try a new place - Siam Grill.

I picked some old favorites - Kanom-Jeeb (chicken dumplings), Chicken Pad See-ew and a new dish Pad Preaw Warn. In honor of the heat, I also ordered a Thai Ice Tea. Of course this is a lot of food, but since we have a budget of $30, everyone always orders the max and either saves some for lunch the next day or does what I call a "taste and dump." Tonight I did the latter.
The first thing I tried when my food arrived (after a weird call from the delivery lady who could for some reason not find my building even though I told her the exactly street and cross streets) was the dumplings.

These were unfortunately quite nasty. The filling was bland and had a weird texture. I had two and dumped the rest. Next I tried the Pad Sew-Ew. It was pretty good, but very basic. Not too oily which takeout often can be for some of these places.

I tried the last dish and was very disappointed with it - it was a bit too watery and a weird pink color. So I finished off the Pad Sew-Ew, ate some of the chicken out of Pad Preaw Wan and then turned to my Thai ice tea. This was the best of the lot and I happily finished it off before I went back to work for the night and my massive to-do list on my whiteboard. Overall, I probably won't be ordering from Siam Grill again. Oh well.

Otsu

2008-06-09T21:40:00.000-07:00

It was such a treat to see everyone at reunion! I look forward to keeping in touch via stories about our cooking/eating experiences.

Since I read food blogs like nobody’s business, I’ll be posting here regularly about my adventures with recipes from other people’s blogs.

On May 31 I had a fabulous party to celebrate the new Sex and the City movie, and it was a great excuse to try out some of the recipes that have been catching my eye lately. I was looking for a few dishes that could be prepared ahead of time, would be light yet filling (since it was an afternoon party), and of course would taste delicious!

I’ll eventually blog about all of the dishes on the party menu, but let me start with the piece de resistance -- Otsu. It was exactly the right thing for this party… best served cold or at room temperature, light but filling, extremely flavorful, vegetarian (vegan actually), and it only improves after sitting out on the table for hours. I first read about this recipe on one of my favorite blogs -- http://eggsonsunday.wordpress.com/. As Miss Eggs explains, it is a recipe created by Heidi of http://101cookbooks.com/ (another one of my favorite blogs). Heidi removed the recipe from her blog since she has published it in a cookbook, but now it can be found on the Amateur Gourmet (http://www.amateurgourmet.com/2007/05/otsu.html)!

I’m going to give you the recipe exactly as I prepared it, which means it’s mostly copied from amateurgourmet.com, but with some variations I used that seemed to work out just fine. I’ll also insert all of the lessons I learned in the process of preparing this delicious dish!

****

OTSU

Ingredients:

For the dressing:
Zest of 1 lemon
1-inch cube fresh ginger, peeled and minced
1 tablespoon honey
3/4 teaspoon cayenne
3/4 teaspoon salt
1 tablespoon freshly squeezed lemon juice
1/4 cup seasoned rice vinegar
1/3 cup soy sauce
2 tablespoons extra-virgin olive oil
2 tablespoons sesame oil

For the rest:
12 ounces dried soba noodles
12 ounces extra-firm tofu
1/4 cup chopped fresh cilantro
3 green onions, thinly sliced
1/2 cucumber, peeled, cut in half lengthwise, seeded and thinly sliced
1/8 cup toasted sesame seeds for garnish

I made the dressing on Friday night and then assembled the rest of the salad on Saturday morning, a few hours before the party. For the dressing, combine the zest, ginger, honey, cayenne, and salt in a food processor and process until smooth. Then scrape the mixture into another bowl and whisk in the liquids. (The original recipe calls for adding the liquids to the food processor and pulsing, but when I tried that in my roommate’s mini-prep, it sprayed dressing all over the place, even as I held the lid down with all my might!) Store the dressing in the fridge overnight.

The next day...
Cook the soba noodles in rapidly boiling water according to the directions on the package, but taste frequently so you don’t overcook them. Then drain and rinse under cold water. (I first tried using soba noodles from Whole Foods that had a single ingredient: buckwheat flour. They all stuck together in a gelatinous clump, they looked big and weird and they didn’t taste very good. Fortunately I had built some time into my party prep schedule for just this kind of emergency. I ran to Safeway to pick up some much cheaper soba noodles that had a longer ingredient list. They didn’t stick together, and they were delicious! The day was saved! Lesson learned: simpler is not always better.)

Drain the tofu, pat dry, cut into pieces about 1/2 inch by 1 inch (the size of your thumb). Cook the tofu in a dry non-stick skillet over medium-high heat for a few minutes, until brown on one side. Toss gently and continue cooking another minute or two until the tofu is firm, golden and bouncy. (Note that a good non-stick pan is key here. I don’t have much experience with tofu, and at first I tried this in a good ol' Revereware non-stick pan. That was a mess. The tofu stuck to the pan like crazy. Fortunately, I had so much tofu that I was cooking it in 5 separate batches, so all was not lost. I switched to my roommate’s beautiful new Calphalon pan, and the rest of the tofu cooked up perfectly with no problems.)

Once the tofu is out of the pan, wipe the hot pan with a paper towel and put in the sesame seeds. Swirl them over medium heat until they just start to turn light brown, then remove them to a bowl to cool.

In a large bowl, combine the soba, cilantro, cucumber, green onions, and dressing. Toss to coat everything. Then gently stir in the tofu. Garnish with the toasted sesame seeds.

I made a double batch, which served about 10 people at the party, plus a few days of leftovers!

(Thank you Henry for the pictures!)

Bar Food 2. Vanilla and Rum Rice Pudding

2008-06-03T12:24:00.000-07:00

So I'm officially a week into my ipod bar review and I've surprised myself. I cook a lot. I've cooked most of my meals this week. They taste pretty good. And Justin has not complained (although I doubt he ever would out of fear of breaking my heart). I made easy pork chops with a mustard sage sauce a few nights ago. We had tacos the other day made with organic beef and homemade pico de gallo. But I have noticed one thing, I haven't made any desserts.

Justin and I were at the grocery store last night after a long afternoon at the golf course. He played 18 holes while I studied outside the clubhouse (it was a gorgeous day, especially since the humidity still hasn't hit Virginia). While browsing through the bread aisle, I sent Justin to get some eggs. He came back with Kozy Shack Rice Pudding. What's this, I asked? You want to eat this crap? Isn't my rice pudding better? In all honesty, there was no reason to get defensive. The poor guy just wanted some rice pudding without having to wait all night. But instead, I sent him back to return the kozy shack and pick up a quart of half and half. I was going to make rice pudding. The wait would be worth it.

Speaking of rice pudding, when I went up to New York City last February to hang out with Melissa, we spent an entire day eating - literally. One place we stumbled upon was Rice to Riches. Here is a photo of Melissa outside of Rice to Riches, an eatery in New York City entirely devoted to rice pudding. While delicious, it was amazingly expensive and the service was terrible. But seriously, SO GOOD!

The following recipe is adapted from Ina Garten's Rum Raisin Rice Pudding. I've adapted it in three ways: (1) I took out the raisins since Justin doesn't care for them, (2) I use aborrio rice instead of basmati, and (3) I've used a vanilla bean for those pretty little flecks and its stronger and more potent flavor.

***

VANILLA AND RUM RICE PUDDING

2 tablespoons spiced or dark rum
3/4 cup abborio rice
1/2 teaspoon kosher salt
4 cups half-and-half
1/2 cup sugar
1 vanilla bean, split lengthwise
1 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract

1. Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed.

2. Stir in 4 cups of half-and-half and sugar and bring to a boil. Scrape the beans from the vanilla bean with the back of a paring knife and mix into the rice mixture along with the remaining pod. Simmer uncovered for approximately 30 minutes, until the rice is very soft. Stir often, particularly toward the end. Take off the heat. Slowly stir in the beaten egg and let thicken for 1 minute. Add the vanilla extract and rum. Remove the vanilla pod. Stir well.

3. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve chilled.

Life of a Lady Lawyer

2008-05-30T12:17:00.000-07:00

Once upon a time I used to cook meals. I brought and used lots of pots and pans, and collected recipes I would try out. Once upon a time I was not a lawyer. Now most days meals consist either of takeout via seamlessweb (a company started by someone at my firm) or brunch/dinner plans at the million plus restaurants in the fabulous city of NY with friends et al. So while I can't share any recipes I made (read- I only have water and condiments in my fridge), I can share some of my culinary exploits in the city.

My first post will appropriately enough be the dinner the female corporate finance partner arranged for all of the female lawyers of the group. We went to Tabla which specializes in "New Indian Cuisine" in the Flatiron district and serves a prixe fix menu for dinner. I had the braised duck samosa with a salad of shaved fennel that was amazing, and roasted pork made three ways that was quite good if a bit fatty for my taste. For dessert I had a chocolate "bar" which was perfection except for a strange scoop of sorbet that no one could identify. Although the best parts of the meal were the breads and the spreads that are served at every table and which they were not shy about refilling and the lovely bottle of Turley Zinfandel we shared.

It was a great dinner, not just because of the food, but I am lucky enough to work with some great female lawyers, many of whom I hang out with outside of work (in fact four of us saw the new Sex and The City Movie together on Friday) and who make work much more fun than it would be otherwise.

Bar Food 1. Farfalle with Sausage, Artichokes, and Sun Dried Tomatoes

2008-05-27T19:01:00.000-07:00

So studying for the California Bar Exam officially began today. In looking over my self study pace schedule (yes ladies and gentlemen, I am studying for the bar exam using an ipod), I began to worry how I would even have time for one of my favorite things, mainly Justin, cooking, and entertaining. So in my first series/ article for the Suite Morsel, I thought it might be appropriate to call it Bar Food, what does a girl cook and eat for herself and her ravenous husband while studying for the bar exam? Tonight's installment, Farfalle with Sausage, Artichokes, and Sun Dried Tomatoes.

I first had this dish in a cozy log cabin in Gordonsville, VA when Mel made it for dinner. It was delicious, easy, and relatively fast. Mel got the recipe from Giada de Laurentiis' cooking show, Everyday Italian on the Food Network. It really is a fantastic dinner and made plenty for both Justin and I with hearty leftovers for lunch. I pretty much followed the recipe exactly with a few changes. And I'd also like to note that I used basil and parsley from my herb garden, grown adoringly from seed. My dream is to be like Martha. If only there was a bar exam for that. =)

***

FARFALLE WITH SAUSAGE, ARTICHOKES, AND SUN DRIED TOMATOES

3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
1 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 (14-ounce) can chicken broth
1/2 cup dry white wine
16 ounces farfelle pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
8 ounces water-packed fresh mozzarella, drained and cubed, optional
Salt and freshly ground pepper

1. Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

2. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper.

3. Serve, passing the additional Parmesan cheese alongside.

*Here's a photo of Justin enjoying the uber cheesiness of the dish*