Gastronome Tart

Vanilla Bean Sandwich Cookies with Nutella Ganache

I must admit that a wave of hysteria hits my system whenever I see anything on a menu that contains Nutella. I  absolutely adore it. However, it wasn't always so until one of my recent trips over the great Atlantic.

Back in September, my husband Robert and I traveled to Croatia and Montenegro. Prior to this, my only bouts in Europe were in Spain and Amsterdam. While I had noticed Nutella on those prior trips, it wasn't until our Eastern Europe excursion that I really embraced the chocolate, hazelnut goodness that is Nutella. 

I became obsessed. Eating it whenever I could. Slathering my morning croissants with it, stopping by the ice cream shop and ordering Nutella ice cream. It was everywhere and since I was there, I was taking full advantage. 

 

Enjoying Nutella Ice Cream on the island of Hvar

 

When we arrived back home in the states, we ate at a classy burger joint named Flip Burger here in Birmingham (Owned by Richard Blaise of Top Chef fame). I had noticed on the menu a milkshake that was a Nutella with Burnt Marshmallow. I had to have it! And ever since that fateful night eating a hamburger and enjoying a hazelnut milk shake joy, I have seen it pop up everywhere. Needless to say I have been extremely enthusiastic.

I have been concocting this recipe recipe up for awhile ever since our trip to Croatia and Montenegro. I poured over many cookie recipes until I found the right one and mixed it with my own version of Nutella Ganache. 

 

Since my husband is my  is my taste tester, I will leave you with what he had to say about them, "These cookies are stupid, as in so good, it's almost stupid." Needless to say, he almost ate them all up. Enjoy!

 

 Cookie recipe is adapted from Martha Stewart. I added the hazelnut topping and the Nutella Ganache is an original.

 

Vanilla Bean Cookie

Ingredients

1 1/2 cups unsalted butter, room temperature

1 3/4 cups sugar

2 large eggs

1 teaspoon salt

2/3 cups evaporated milk

1 tablespoon pure vanilla extract

1 vanilla bean, split and scraped

5 cups AP flour, plus more for pressing cookies

Coarse sanding sugar, for rolling

1/2 cup chopped hazelnuts, toasted

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, mix together butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs and salt; mix to combine. Add evaporated milk, vanilla extract and vanilla bean seeds; mix to combine.

2. Reduce speed to low; slowly add flour. Mix until just combined; do not overmix. Divide dough into 4 equal pieces and shape each piece into a disk. Cover tightly with plastic wrap. Transfer to refrigerator and chill until firm, at least 1 hour.

3. Preheat oven to 350 degrees. Line two baking sheets with nonstick baking mats or parchment paper.

4. Working with one disk at a time, form dough into 1 teaspoon sized balls. Roll each ball in sanding sugar and place on prepared sheet, about 2 inches apart. Lightly dip the bottom of a drinking glass in flour and gently press down on ball to flatten slightly. Place chopped hazelnuts on the top cookie.Transfer baking sheets to oven and bake until puffy, but still soft, 8-10 minutes. Let cool slightly on baking sheets before transferring to wire rack to cool completely.

Nutella Ganache

Ingredients

1/2 cup heavy cream

5 tablespoons Nutella

2 oz. dark chocolate

Directions

1.Bring cream to a simmer.

2.Remove from heat and stir in Nutella and dark chocolate. Stir until completely smooth.

3. Let cool to room temperature and put into fridge until set.

Assembly

Using an offset spatula spread the ganache onto the flat side of one cookie. Place another cookie on top and voila! 

The Best Chili Ever (Seriously... and it's made from chicken!)

My mom makes the best chili around, and as you will probably gather from future posts, you may be asking yourself how?! Especially since she is not one to really be known to busy herself in the kitchen.

Growing up, there were many events where mom’s chili made it’s grand debut in the good ol’ crock pot. People lapped it up and said what we already knew. That yes. This is the best chili they had ever had. 

Flash forward to about 15 years and I am now an avid Martha Stewart follower. I plan to reincarnate one day as the Ms. S herself and wreck havoc (in a good way) on domesticity bliss. However, until that day comes, I can just keep doing what I’ve always been doing. Learning from one of the best through her books, magazines and television shows.

 Flipping through the January issue of Living, I came across a recipe by Lucinda Scala Quinn. This woman is the real ma coy people! Everything and I mean everything she makes looks utterly delicious. I must admit that up to this point I had always looked at her food and salivated, but had yet to actually try a recipe of hers.

Which brings me to this particular recipe. It was entitled “Chicken Chili Challenge”. Hmmm... the recipe sounds delicious, but it’s chicken. My mom’s famous chili never had chicken, but meat! Meat! Every version of poultry chili I had ever tried left me wanting a bowl of my mother’s chili. However, there was something that caught my eye. Her husband said it was his new favorite. What? No more meat? He wants chicken? Well, then this is a must try.

Let me just say, it is now my new favorite too. I will always love my mother’s chili, however, this takes it to a new level. It is every bit as meaty as you always crave from chili, and the flavors are phenomenal. She tops it with cornbread croutons, which I did as well. You will also find the recipe for the cornbread I used and the crouton how-to below too. 

Go ahead. Make a pot. Your family will thank you, and with only a few more weeks of winter left, why wait? Enjoy!

 

Chicken Chili

Adapted from The Confident Cook column by Lucinda Scala Quinn in Martha Stewart Living January 2011

Ingredients

10 plum tomatoes, halved lengthwise

1 jalapeno chili, halved (seeded if desired)

1 white onion, peeled and halved (I used yellow)

4 garlic cloves, peeled

2 tablespoons extra-virgin olive oil

2 pounds boneless, skinless-chicken thighs, cut into 3/4 inch cubes

1/4 cup chili powder

Salt

2 canned chipotle chiles in adobo sauce, finely chopped

1 3/4 cups homemade or store bought low-sodium chicken stock

1 can (15 oz) kidney beans, drained

Directions

1. Preheat broiler, with rack 3 inches from heat source. Arrange tomatoes, jalapeno, onion and garlic, cut side down, on a rimmed baking sheet. Broil until starting to char, about 5 minutes. Pulse tomatoes and jalapeno in a blender or food processor until chunky. Chop onion and mince garlic.

2. Heat a large heavy skillet (I used a dutch oven) preferably enamel cast iron, over medium-high heat. Add oil. Working in batches, brown chicken in a single layer, allowing to sear before stirring, 5 to 6 minutes; transfer to a plate.

3. Reduce heat to medium. Add onion and garlic to skillet. Cook until soft and golden, about 8 minutes. Add chili powder and 2 teaspoons salt. Cook, stirring for one minutes. Stir in chipotles, and add chicken. Raise heat to high. Add tomato-jalapeno mixture. Cook, scraping up browned bits, until fully incorporated, 3 to 5 minutes. Stir in stock; simmer for 20 minutes. Add beans; simmer for 10 minutes. Serve with desired toppings.

Classic Cornbread

Adapted from Essentials of Baking by Williams-Sonoma 

Ingredients

1 cup cornmeal

1 cup AP flour

1.5 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups fresh corn kernels (about 3 ears), optional

2 large eggs

3 tablespoons honey or firmly packed brown sugar (I like my cornbread on the sweet side, so I use 4 tablespoons)

1 1/3 cups buttermilk

3 tablespoons unsalted butter

Directions

1. Position a rack in the middle of the oven, and preheat to 425 degrees. Butter and 8-inch cast-iron frying pan or an 8 inch square baking pan or dish.

2. In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and the corn kernels, if using. Set aside.

3. In a large bowl, beat the eggs on medium speed until blended. Add the honey, buttermilk, and butter and beat until blended. Add the dry ingredients and mix on low speed just until mixed.

4. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Let the bread cool slightly in the pan on a wire rack. Serve warm.

Cornbread Croutons

Cut the cornbread into 3/4 inch cubes; toss with olive oil and salt. Bake at 350 degrees until golden, about 20 minutes.

 

How to make Homemade Pasta and Crab Ravioli

It was my senior year when the fine work that is what the world knows as The Sopranos touched down into my living room. I remember soaking the first two seasons up and when each season ended, I was hungry for more. 

Unfortunately, what comes after high school for most is the inevitable poor life of a college student. Laboring through books and classes during the day and staying up late at night.  

I don’t really remember much from those days in terms of what I would do at night besides college parties, but what I do remember is that The Sopranos no longer existed much for me anymore. As you can imagine, what did exist was a TV with bunny ears and no cable and lot’s of potatoes and Ramen. 

Which now brings me to my early thirties (Okay, that journey begins in two weeks, but don’t get me started on that one) and the wonderful creation that is Net Flix. My husband and I have been devouring through every season recently. Especially since the only season’s I did see was 1, 2 and the last one. Which leaves four seasons of Tony Soprano unaccounted for and that obviously is a lot of missing juice.

Since we have embarked on re-discovering Hollywood’s take on the Italian Mafia, I have been bombarded with dreams of gravy, pasta and lot’s of cheese. I have been craving ravioli and fresh pasta for a while and now I will share with you this wonderful recipe with step by step directions for making homemade pasta as well as a wonderful crab ravioli that you can make with that pasta if you choose. This is a far cry from your college days. Utterly delicious and so utterly Tony. Enjoy!

Making Fresh Pasta

Adapted from Martha Stewart Cooking School

Ingredients

2 cups All-Purpose Flour, plus more for dusting

3 Large Eggs, room temperature

Pinch of coarse salt

Semolina flour, for baking sheet

1. Mound the all-purpose flour in the center of a clean work surface or in a large wide bowl and form a well in the middle. In a small bowl, lightly beat the eggs and salt with a fork until smooth, then pour into the well.

2. Begin to the work the flour into the eggs with the fork.

3. Then use your hands to work the rest of the flour into mixture, a bit at a time, just to form a sticky dough (don't force all the flour to be incorporated; it's okay if some remains on the work surface)

 
4. Start working the dough with your hands to form a rounded mass for kneading. Knead dough about 10 minutes, or until smooth and elastic. Scrape any loose bits of dough from the work surface with a bench scraper.

5. Form dough into a ball. Wrap tightly in plastic wrap and let rest 1.5  hours at room temperature.

6. Use a bench scraper to cut dough into 8 equal pieces (four for filled pasta shapes and lasagne) Working with one piece at a time (keep remaining pieces covered with a clean kitchen towel), flatten dough into an oblong shape somewhat narrower than the pasta machine's thickest setting (number 1) Very lightly dust with AP flour and feed through the machine. 

7. Fold dough in thirds and rotate 90 degrees.

8. Pass through two more times on the same setting to smooth dough and increase it's elasticity. Adjust the setting to the next level (number 2) and pass dough through two more times. Gently supporting it with the back of your hand as it emerges. Continue to pass through ever-finer settings, once on each setting. End with the next-to-thinnest setting for pastas and lasagne; thinnest setting for ravioli (lasgne should be slightly thicker, filled pastas, thinner, almost transparent) If dough bubbles or tears, simply pass through one or two more times to patch the dough (dust lightly with AP flour if dough is sticking) As each sheet of dough has been rolled to the desired thickness, immediately cut into desired shapes or strands.

9. To assemble the crab ravioli's for the recipe below, lay out one sheet of pasta and put one teaspoon of filling about one inch apart. To seal the ravioli, brush around the filling with the egg wash and place the other pasta on top and press down. Press down to make sure pasta is secured around the filling, making sure there are no air pockets.

10. I like to personally hand cut my ravioli. There are some ravioli molds that help ensure that each ravioli is perfect, however, I enjoy the artisan quality of hand cutting my own. I use a crimp pastry wheel to cut the ravioli.

11. Once they are cut, I place them back on a baking sheet that has been sprinkled with semolina flour where they can easily be put into a pot of boiling salted water, or can be covered with plastic wrap and refrigerated until ready. These also freeze well and are great to make ahead, freeze on a baking sheet and once frozen put into a freezer bag. Just remember that frozen raviolis take much longer to cook than fresh. Adjust the time. Usually it is anywhere between 7-8 minutes of cooking time for a frozen ravioli.

Crab Ravioli

Adapted from Martha Stewart Living February 2011

Makes 45

Ingredients

For the Filling:

1 cup ricotta cheese (8 oz)

1 cup lump crab meat (8 oz)

Coarse Salt and freshly ground pepper

1/8 teaspoon red-pepper flakes

For the Sauce:

1 Stick unsalted butter

2 Teaspoons lemon peel, very finely chopped, plus 2 Teaspoons fresh lemon juice

Garnish; Finely chopped Italian Parsley

Directions

1. Make the filling: Mix together ricotta, crabmeat, 1/2 teaspoon salt, 1/8 teaspoon pepper and the red pepper flakes.

2. Assemble the ravioli (as mentioned above)

3. Bring a large pot of salted water to a boil. Working in 2 batches, cook ravioli until they rise to the top, about 3 minutes.

4. Meanwhile, make the sauce: Heat a large skillet over medium heat. Melt 4 Tablespoons butter and heat until just bubbling and frothy. Transfer first batch of ravioli to skillet using a slotted spoon, along with about 2 Tablespoons cooking liquid. Add 1 teaspoon chopped lemon peel and 1 teaspoon lemon juice  and swirl to combine. Transfer to plates.

5. Repeat with second batch of ravioli. Garnish with the parsley.

 

 

 

Favorite Restaurants in Favorite Cities Series- NYC Edition

 

Rai Rai Ken -

While not all college roommates invoke a sense of nostalgia, the ones that do, do so with a vengeance. This would be my Emi-San. Emi and I met while we were in high school working at the local Contempo in the mall. Both of us had wild dreams of making it in the fashion industry. She, a designer. Me, well, I don’t really know what I was striving for back in those days. 

While our days at Contempo were coming to a close the closer to graduation we got, we both made the decision to go to The Fashion Institute of Design and Merchandising in Los Angeles. Why Los Angeles? Well, we had to get out Arizona, had to broaden our horizon’s and quite honestly it gave new meaning to the term “Get out of Dodge.”

I knew that Emi was half Japanese, however what I didn’t know was just how much she truly embraced her Japanese heritage. I would wake up to the smell of fresh rice cooking in her rice cooker in the morning, mixing it with seaweed and tofu on a regular basis.

Emi-San taught me how to use my chop sticks correctly. Yes, there is a right and wrong way and yes I have become quite critical when I see others using their chopsticks wrong while eating sushi. And, yes, crossing your chopsticks is considered wrong. Which I did not know until Emi had begun to positively critique my chop stick holding skills.

We would spend many a weekend going to Little Tokyo in Los Angeles, picking out Japanese groceries and Udon bowls. Eating in Noodle Houses and being taught how to make a mean Kimchee Ramen.

In 2006, I went to NYC to visit Emi-San while she was in town for work. One of her co-workers who is also Japanese informed me that yes, I am Japanese if only in my heart due to my love of the Japanese people. Thank you, I like to think so myself!

Which brings me to Rai Rai Ken. My little slice of Emi-San nostalgia. A Japanese Ramen Noodle House located in the East Village. 

Rai Rai Ken was a first stop on a cold winter day with my husband and his two friends. It was a small restaurant space  (which most in the East Village are) of only about 14 stools and the steam was condensing on the cold windows. It looked steamy, it looked hot and we were cold and very hungry. 

Rai Rai Ken serves your usual Japanese Noodle House fare of only about three ramen’s to choose from, shio ramen (salt), shoyu ramen (soy sauce), and miso ramen which  different variations to choose from within. No matter what your choice and whether or not you are Japanese, Japanese at heart or just love noodles, Rai Rai Ken is a sure bet every time. 

I will definitely be making a stop once again and thanking my Emi-San for teaching me the proper way to use my chopsticks as I slurp up each savory bite.

 

214 E. 10th St., New York, NY, 10003

nr. Second Ave.

212-477-7030

Milk Bar- 

 As a self confessed Martha Stewart addict, I was completely hooked on the concept of Milk Bar from the moment I saw their pasty chef Christina Tosi on her show a couple of years ago. The minute she said they served Cereal Milk, and had a pie that was so good that they had named it “Crack Pie”,  I was hooked. 

My true obsession had started when my husband and I visited New Jersey for Christmas in 2009. We decided to go into the city as we always do on a trip up north and I told him and his two childhood friends, that although the train stopped around Midtown and it was windy, 20 degrees and we were on foot, I announced we were going to the East Village. Imagine the groans on that one. Being obsessed with food, drove me to get what I wanted and as an addict I must feed the need for this Cereal Milk and Crack Pie. This need for this milk and pie that I had not tasted yet knew I needed. I was an addict. An addict to Milk Bar already.

The moment we had walked through the doors there was a line. Panic set in. 

“What if they don’t have anymore crack pie? What happens if they run out of Cereal Milk?!” My mind would not stop racing.

Now, by this moment, you are probably wondering what Cereal Milk truly is. Well, here is the moment that I will begin to tell you about it’s deliciousness and what makes it so. 

Remember when you were a kid and eating sugary cereals was okay, because, “Hey! Your a kid!” No? Well, either do I. My parent’s seemed to think that sugar cereals should only be in the house when my cousins visited. So, I feel your pain. However, on those rare occasions that I was allowed to eat them, I savored every single minute, right down to that last slurp from the milk. And how many of us remember how good that milk was? How many of us would savor it and wish we could drink sugar cereal milk on a regular basis? Well, now we can. NOW WE CAN!!!!! It is called Cereal Milk and it can be found at the Milk Bar. Super yum! Now don’t even get me started on the Crack Pie.

Crack Pie is basically a gooey,oat-mealy, concoction of a pie that got it’s name because it is so good, it will keep you coming back for more. Crack Pie has become so addictive and popular that it can now be ordered and shipped to your home.

Living in Nashville last year, imagine my surprise when I opened the Wednesday’s food section and there it was. A picture of my beloved Crack Pie lying next to a Southern Staple. Chess Pie. Comparison? There is no comparison! What are you doing?! Do they not know that although Chess Pie is excellent that Crack Pie is superior? However, in short, this just goes to show you how popular this slice of Heaven has become. 

If you are in NYC, this must not to be missed! And, now with two locations, you don’t have an excuse. ‘s and 

East Village                 Midtown

 

207 2nd Avenue                     15 W. 56th St.

 

Sorella-

This past summer, I decided to take my mother to NYC to celebrate her 60th birthday. She had never been and to be quite honest, I decided this was the place to take her as the Gastronome in me was screaming once again for a taste of the culinary delight that is New York City.

I spent a big part of my time planning our trip around which restaurant’s and foods I must try. After hearing about Sorella being a Critic’s Pick in New York Magazine and that it was northern Italian eatery (more specifically the Piedmont region) I decided that would be the place for us to go for our first night out. 

My mother is such a fan of all things Italian. Sometimes, I swear you would think that she was Italian in another lifetime. Not the Sopranos type of Italian that has been so engrained in our American culture, yet more of a Northern Italian. Which was just another reason as to why we had made the trek.

You see, my mother and I were staying in in the Upper East Side. When I had looked up the address, I was completely dumbfounded.  China Town. Hmmm. China Town? This is supposed to be a nice Italian restaurant, and it is in China Town? This must be a typo I thought.  

My experience with China Town has been a Love/Scared relationship. The first time I ever went, I was by myself. I remember jumping into a cab and proudly telling the driver that I wanted to go to China Town. I had images of Big Trouble Little China in my head and the magic that I imagined transpired there. Ahhh... China Town. All I remember was the driver saying, “China town? Are you sure?” What on earth does that mean? Of course I was sure.

It wasn’t until he dropped me off about a block away and told me it was around the corner that I was starting to get it. Although I was still excited walking that corner. I imagined dragons hanging from street lights and yummy Chinese restaurants and of course Chinese people! 

However, my first impact with this area of Manhattan was with a man asking me if I wanted to buy a watch and seeing a Burger King as my only salvation. What a waste of a $20 cab ride was all I could think.

Remembering this and knowing my mother, I crossed my fingers and went for it. I recall looking at my mother and seeing almost a disdain in her eyes as she looked around China Town at night. 

I was prepared for what I would tell her if she asked about our surroundings. “It’s New York Ma.” Thank goodness she never asked.

Finally the driver pulled up and said, “Here it is.” Here it is? What are you talking about? It looks like just a metal door. Not a fine restaurant. 

We jumped out and walked through that metal door and into a beautiful scene. There truly was a fantastic restaurant behind that door and we were more than happy to be inside. 

The drinks were fantastic and the food even better. Couldn’t have asked for anything better. I highly suggest making the trip. My memory of the food has helped fuel my passion for this small venue and hey, the cocktails were so worth it too.

 95 Allen Street, New York - (212) 274-9595

Craft NYC-

 Award winning chef Tom Colilichio lives up to his reputation with this amazing food extravaganza of a restaurant in the heart of New York City. One of many of his restaurant’s, the original Craft restaurant will not disappoint.  This is a must stop when in NYC.

Since traveling to Spain in 2007, I have been a huge fan of Iberico ham. Iberico ham is a celebrated cured meat in Spain and one must not miss the opportunity to feast on these slices of deliciousness as until recently it has been illegal to import this meat. 

However, as I was going over the menu I noticed Iberico was an option as a main entree. I jumped at the chance to taste this meat once again. Although this time it wasn’t cured yet was presented almost similar to a filet (trust me it was every bit as meaty as one could imagine although it was pork) I was very happy that I did. 

After ordering our entree and sides, I started the evening with one of their cocktails and ordered a blueberry cocktail that was only on the menu for that evening and I must say it was absolute cocktail heaven! Not only to drink, yet to look at. Beautiful color, and nice presentation with the curled lemon rind. And most of all, delicious!!!

Due to Craft’s philosophy of  cooking with locally sourced product, some items are not available year round. I have found this to be true with the Iberico ham and the blueberry cocktail as it does not look to be on the menu at this present moment.  Yet, if you every see it, order it as you will not be unsatisfied. 

Anything on the dessert menu must not be missed. The pastry chef makes all the sorbet’s that accompany many of the items we saw on the menu. I had ordered a trio of peach dishes from a peach crumble to a peach cake with buttermilk sorbet. Absolutely divine.

Enjoy, eat and above all come hungry! One must not spoil the experience on a full belly as this is one restaurant where it is an absolute must to savor every single bite!

43 east 19th street new york, new york 

 212.780.0880

Reservations Recommended

 

Creamy Broccoli Soup

Ahhh... Winter. Don’t go too soon.

What? You would like to stay yet are feeling you have over extended your visit due to others disparaging feelings about you and your volatile nature? 

 Nonsense! These things do don’t exist in my world. 

Don’t you know that I grew up in Arizona?! A land of vast valley’s of nothing but rock and brush? Where their idea of winter is 60 degrees and Christmas is always over 65 degrees? 

Do you remember me getting all dressed up in snow suits when we went up north just to play around in some patches of snow. Patches I tell you! Don’t you remember how excited I was just for those patches? Or how I cried when the heat was turning the small areas of snow into slush and there was the inevitable gut wrenching knowledge that my slushy snowman would disappear?

Stay a while. You know how I love to cuddle up on the couch next to you with a warm fire eating comfort foods that pad my behind. I call it getting ready for hibernating. So, please stick around and let me hibernate just a tad bit longer. It’s only February you know. 

  I also know that you know about  how my husband Robert, seems to be moving me further into the deep south with every strategic job move. Thus leaving me further and further away from your cold grasp. I always get that twinge of excitement when I see snow on the ground and the inevitable let down when it melts a day later. Because, birds fly south for a reason you know.

You understand how I love you so. Along with the baking, hot cocoas, braises, roasts and soups. Mmmm... soup. Always seems to be just the thing to warm me up. So stay a while, I’m sure you would love  this recipe as I do. Enjoy!

This recipe came to me recently via Real Simple. Amazing magazine that I absolutely love for well, the simplicity of it's contents. I have however, re-arranged and changed a few things to meet my taste, This recipe is extremely easy and pairs well with a side salad, is fast and nothing can beat having an amazing, healthy meal any day of the week.

 

Whole Wheat Croutons

I believe 100% in using almost everything. Waste nothing! These croutons are the perfect example of that. I save the heels of bread loaves or if I bake my own loaf and I notice it starting to go stale, I either stick it in the freezer for later use or use it right then for anything from bread crumbs to these croutons. 

Ingredients:

Leftover bread

Olive oil

Kosher salt

Freshly ground pepper

Instructions:

1. Preheat oven to 350 degrees. Cut bread into one inch (or larger if preferred) cubes and place in medium bowl.

2. Drizzle enough olive oil to get a light coating over the bread cubes. Sprinkle with a little salt and pepper and put in oven for a total of 10 minutes, flipping with spatula halfway through.

3. Can keep in airtight container for a few days afterwards.

 

Creamy Brocoli Soup

Ingredients:

1 Tablespoon olive oil; Plus more for drizzling

1 medium  onion, chopped

1/8 teaspoon crushed red pepper

2 cups low-sodium vegetable broth

1 bunch broccoli, florets roughly chopped and stems peeled and sliced. About 7 cups

1 large russet potato (about 8 oz.) peeled and cut into 1/2 inch pieces

Kosher salt and black pepper

Parmesan Reggiano (Just enough for a few shavings)

Croutons

Instructions:

1. Heat oil in a large saucepan over medium heat. Add the onion and red pepper and cook, stirring occasionally, until the onion is soft, 4 to 6 minutes.

2. Add the broth, broccoli, potato, 2 cups water, 1/2 teaspoon salt and 1/4 teaspoon black pepper to the saucepan and bring to a boil. Reduce heat and simmer, covered, until the vegetables are very tender, 18 to 20 minutes.

3. In a blender, working in batches, puree the soup until smooth, adjusting the consistency with water as necessary (Alternatively use an immersion blender in the saucepan) Top with the croutons, parmesan reggiano shavings and drizzle with olive oil.

 

 

 

 

Hog Heaven

 
I have a pork obsession, and apparently I am not the only one. These past few years we have been bombarded with pork. More specifically, bacon. There is bacon on almost anything these days, and with good reason. Who can argue that there are better things to eat on a Sunday morning (or any morning for that matter!) than a crisp, warm piece of bacon. Dip it in chocolate? Well, I think I just about died and gone to Heaven. In ice cream? Well I’ll give that a try too.

  Why stop there? I am obsessed. OBSESSED I tell you with pork, and I like to eat it, anyway I can have it. Braised? Of course! Slow-roasted? Yes, please! A succulent pork chop pan fried? Why not? 

 While America obviously has embraced the humble hog, there are some places that are just plain obsessed with it. Which as you have come to the conclusion by now, I am too. 

Spain is one of those places. It was my own compulsion to devour all things pig that led me to this slice of Heaven in Western Europe in 2007 along with my husband.

 As many gastronomes know, Spain is a culinary playground. Tapas, Sangria, Churros con Chocolat, and of course Jamón (ham) is everywhere. I am driven in travel not only by my desire to experience other cultures, but by my desire to eat their food. The more authentic the better and since Spain is a country obsessed with pork, I was in hog Heaven. Literally. 

 The pork in this country that is the most popular is prepared two different ways. One is what is known as a suckling pig. A suckling pig is a piglet that has been fed on it’s mother’s milk and slaughtered between the ages of two and six weeks. They are usually  cooked whole and often roasted. I know, it sounds horrible. At least I can say to my own knowledge that they are not treated inhumanly such as Veal is. 

 I first had my taste of a Spanish suckling pig when my husband Rob and I stopped at a cafe for lunch in Sevilla. The waiter kept asking me to remove my hat and was dumbfounded when I didn’t want to although we were seated outside. Courtesy or not, I was hot (it was almost 95 degrees with humidity and we were seated right in direct sunlight) and hungry. I saw that sign for suckling pig and by golly I’m going to have some! After much waiting and eyeballing from the waitstaff due to my choice in head dress, it arrived. I was absolutely delighted! Tender, moist, with just enough amount of fat.I know that many pork connoisseurs are like me, you take your pork with fat. We know that there is almost nothing better than a good cut of meat with just the right amount of fat on it to flavor it up like nothing else. 

 

My beloved hat... And no I'm not taking it off!

 Up there with the suckling pig (maybe even more so) is cured ham. Two of the most popular are Jamón Serrano which is a dry-cured type of ham that is usually cured anywhere from a year to eighteen months and is served in thin slices or occasionally diced. While in Spain, this was obviously a must try, must have choice. There is nothing better than enjoying a nice glass of Temperanillo, while savoring these thin slices of joy with a loaf of fresh bread and spanish cheeses. All the while enjoying the view from a café front.

Then there is the delicacy that is Jamón Iberíco. It is served the same way as Serrano ham, however the pigs that this particular cured meat comes from are pigs that have been allowed to graze and eat acorns at their pleasure. Basically a pampered pig. And it is every bit as delicious as you can imagine. Until a few years ago, it could not be imported into the United States, however, the ban has been lifted. Although it is pricier than Serrano in Spain, because it is considered a delicacy in the states and abroad, Americans feel that the price tag should be way higher than it would be even in Spain. If you want to enjoy it, I would suggest trying it on your next trip. Especially due to it’s reputation as being the world’s most expensive ham.

 

 I long for the days to lay back lazily in a beautiful café chair and eat this delicious, nutty, cured piece of ham.  Until then I will be creating, cooking, eating and enjoying any pork recipe that I can get my hands on. What better time than now is there to try these two amazing recipes that feature pork being presented in two of my favorite preparations. Roasting and braising. Now who wouldn’t want to try these on a cold winter’s evening? Enjoy!

 

This recipe was featured in the February 2008 issue of Bon Appétit magazine and is by Bruce Aidells. It is always my go to comfort food dish. Juicy, succulent and always satisfies. Pairs very nicely with garlic mashed potatoes.

 Serves 6-8

Ingredients

6 Garlic Cloves, Minced

2 Tablespoons chopped fresh sage

2 Tablespoons chopped fresh rosemary

1 Tablespoon kosher salt

2 Teaspoons freshly ground black pepper

1 Tablespoon olive oil

1 8-pound whole bone-in heritage pork shoulder roast (Boston Butt)

 

Directions

Position rack in the lowest third of the oven; preheat to 450 degrees. Mix garlic, sage, rosemary, coarse kosher salt and freshly ground black pepper in a small bowl. Brush oil all over pork, then rub spice mixture all over. Place pork on rack set in roasting pan. Roast 20 minutes. Reduce heat to 300 degrees and continue to roast until instant read thermometer inserted into center registers 185 degrees, about 6 1/2 hours. Remove pork from oven; tent with foil to keep warm. Let rest 15 minutes. Cut into 1/2 inch thick pieces.

 

 

 As many a gastronome knows, nothing beats Top Chef in terms of television competition shows. Every time I watch it, I salivate at the food and wish to try it. Thanks to the Top Chef Cookbook, you can try many of the recipes from previous seasons. This is a dish that won an "Elimination Challenge" in season two and was made by Sam, IIan, Marcel and Betty.Great for an appetizer for a party or even a nice small plate with a few of these, a nice side salad and a beautiful glass of wine.

 

Serves 24 Appetizers

Ingredients

Pork

One 3-5 pound pork shoulder roast

Salt and freshly ground pepper

3 Tablespoons olive oil

1 carrot, peeled and diced

2 celery ribs, diced

1 onion, diced

4 garlic cloves, minced

1 Tablespoon Chinese five-spice powder

1/2 cup fresh orange juice

1 cup red wine vinegar

1 cup demi-glace or beef stock

Tomato Marmalade

1 pint cherry tomatoes, halved

1/2 cup sugar

1/3 cup sherry vinegar

2 garlic cloves, finely chopped

2 Tablespoons chopped fresh basil

1 scallion, thinly sliced

1 Teaspoon capers, drained

1 Teaspoon red pepper flakes

To Serve

24 three-inch round slices of bread or 12 small dinner rolls, split in half

For the Pork:

1.Preheat the oven to 200 degrees. Generously season the pork with salt and pepper.

2. In a large, nonreactive, ovenproof pot (I prefer using a Dutch Oven) with a tight-fitting lid, heat the oil over high heat. Add the pork and cook until well browned on all sides, about 10 minutes total.

3. Remove the pork from the pot and set aside. Add the carrot, celery, onion, garlic, and five-spice powder to the pot. Stir well to combine and cook over medium heat until the vegetables have softened and are beginning to brown, about 8 mintues.

4. In a medium bowl, combine the orange juice, vinegar, and demi-glace or beef stock.

5. Place the pork on top of the vegetables and pour the orange juice mixture on top. Cover the pot and put it in the oven.

6. Cook for 8-10 hours, until the pork is falling apart and very tender. Remove from the oven. Using tongs, remove the pork form the cooking juices and let cool until warm. Shred the meat using your fingers or a fork. Spoon some of the cooking juices over the meat and season with salt and pepper to taste.

For the Tomato Marmalade:

1. In a medium saucepan, combine the tomatoes and sugar. Place over medium heat and cook, stirring frequently, until the sugar is dissolved.

2. Add the vinegar, garlic, basil, scallion, capers, and red pepper flakes. Bring to a brisk simmer and cook, stirring frequently for about 20 minutes, until the marmalade is syrupy and thick. Season with salt and pepper to taste and remove from the heat.

To Serve:

1. Put the bread rounds or split rolls on a baking sheet and toast them under the broiler or grill them lightly.

2. Pile the pork onto the toasts. Top each with a bit of marmalade and serve.