Archive for January, 2010
Haitian Relief: Stiletto Style…
Posted by: | CommentsI’m sure many people have texted, donated and come up with some great ideas to get aid to Haiti. My heart broke when I saw the images on the television of people suffering – and through it all I was grateful for the many blessings I have.
So, I’ve decided that this weekend’s posts will be spotlighting some great events, ideas and more that might inspire you to reach out and pay it forward.
One of my fave fashion bloggers, Tiffany of I.Am.Stylish recently posted about her brother who had a birthday wish – to raise money for Haiti. Now I know this is a cooking/entertaining blog but I had to spotlight – technically she does blog about stilettos so that ties in with Cooking In Stilettos, right? Well, I’m happy to say that her brother has raised over $13,000 so far and they are still raising funds. Now that is some serious outreach. Tiffany decided to sweeten the pot and offer one of her amazing photographs for a donation over $20.00 to Doctors Without Borders. Every little bit counts!
As I am OBSESSED with all things Loubou, you know I had to go with a Loubou print. However, if she should start selling her prints, I would totally scope up the Gucci one as well – both would look fabulous for every fashionista’s wall. Not to mention, her other photographs are out of this world.
If you can, drop by her site and check it out. Paying it forward – that’s what it’s all about!
(Photo courtesy of Tiffany of IAmStylish.com – used with permission)
Tried and True: Nigella’s Spaghetti Alla Carbonara
Posted by: | CommentsThe other night I stood in front of my fridge staring blankly in while thinking “There’s NOTHING to cook”. It was a nice change from morning closet whine “I have NOTHING to wear” lament. So, while I was debating to order out, a thought popped into my head, “I have pancetta – heavy cream – eggs – spaghetti – Nigella’s Spaghetti Alla Carbonara!”
Nigella makes everything look easy – and she’s right. I could see why she joked that she could eat it straight out of the pan. Bonus, I even had vermouth from one of my recent additions to the Philly liquor cabinet. This is a recipe that will be tried and tried and tried again…
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Spaghetti Alla Carbonara
Recipe courtesy of Nigella Lawson
Ingredients:
- 1 pound spaghetti
- 2 cups cubed pancetta rind removed
- 2 teaspoons olive oil
- 1/4 cup dry white wine or vermouth
- 4 eggs
- 1/2 cup freshly grated Parmesan
- 1/4 cup heavy cream
- Freshly ground black pepper
- Freshly ground nutmeg
Directions
- Put a large pan of water on to boil for the pasta.
- In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy.
- Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.
- In a bowl, beat together the eggs, Parmesan, cream, and pepper.
- Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time.
- When the pasta is done, remove approximately 1/2 cup of the pasta water before draining.
- Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta.
- Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix.
- Thin with pasta water, if needed.
- Grind over some more pepper and grate over the nutmeg to serve.
Lining up the ingredients…
Let the vermouth meld with the crispy pancetta
Mixing the egg & cream mixture with the pancetta coated pasta
Make sure to reserve some pasta water
Voila – Spaghetti Alla Carbonara
Question to the Readers: Kitchen Mishaps
Posted by: | Comments
Weekly Question Time…
What was your worst kitchen mishap?
My confession - while trying out Ingrid Hoffman’s Chipotle Eggs Benedict recipe, this gal here SCRAMBLED THE HOLLANDAISE… Don’t even get me started about separating eggs, ugh! While I’m thinking about it, anyone have any foolproof hollandaise tips?
Blueberries Get Spicy
Posted by: | CommentsI have adored blueberries since I was a kid. Perhaps it was the times I would go to the Log Cabin with my great grandmother and my Aunt Maddie. Perhaps it was picking them off a neighbor’s bush in New Britain much to the chagrin of our neighbors. Maybe it was when I tried blueberry cheesecake for the first time at the Sage Allen restaurant in Westfarms Mall in Connecticut (I didn’t like the cheesecake, just the blueberries). Basically, the love affair with this simple fruit has lasted for decades.
When I was shopping this weekend, I encountered a HUGE sale. Blueberries were on sale at Genuardis for under a dollar and I stocked up with the intent to freeze most and perhaps make a blueberry sauce for dessert. Those plans were quickly scrapped when I encountered a recipe for Sautéed Chicken with Blueberry Sauce and Blue Cheese in Cuisine at Home’s latest issue of CUISINELite. This sauce had quite a bit of spice so if you are a wimp (like I am at times) you might want to reduce the amount of red pepper. The blue cheese providing the right amount of creaminess to offset the sauce. Not to mention, the per serving calorie count is under 300 calories. Serve it with some couscous and you’re all set. I guess that it is safe to say that blueberries aren’t just for dessert anymore.
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Sautéed Chicken With Blueberry Sauce And Blueberry Sauce
Recipe courtesy of CUISINELite, 2009
Ingredients:
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2 boneless skinless chicken breasts, halved (5-6 oz. each)
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1 tbsp. extra-virgin olive oil, divided
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1/2 tsp. kosher salt, divided
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1/4 tsp. ground black pepper
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1 tbsp. minced shallot
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1/4 cup dry Madeira or sherry
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3/4 cup fresh or frozen blueberries
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1/4 cup low-sodium chicken broth
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1 tbsp. balsamic vinegar
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1 tsp. brown sugar
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1/4 tsp. red pepper flakes
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2 tsp. crumbled blue cheese
Directions:
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Using a meat mallet, pound each piece of chicken between plastic wrap to a thickness of 1/2 inch. After pounding, cut each breast into two pieces.
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Heat 2 tsp. oil in a sauté pan over medium-high heat.
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Season chicken with 1/4 tsp. salt and black pepper.
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Sauté chicken on both sides until cooked through (6 min.). Transfer chicken to a plate; tent with foil.
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Sauté shallot in pan with 1 tsp. oil over high heat (1 min.). Deglaze the pan with Madeira, cooking until liquid is nearly evaporated.
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Add blueberries; simmer until berries start to burst, about 2 minutes. Add broth, vinegar, brown sugar, pepper flakes, and remaining 1/4 tsp. salt.
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Crush blueberries with a potato masher; simmer 2 minutes.
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Place two chicken pieces on each plate. Top servings with blueberry sauce; garnish with blue cheese.
Lining Up The Ingredients
Sautéing the blueberries with the shallots
The final product – delish!
Obsessed With: Le Creuset Cassis and Lilac Collections
Posted by: | CommentsOne of the best investments besides my knives that I have made for the kitchen has been the Le Creuset. Le Creuset is functional, heats beautifully, cleans like a dream and, most importantly, looks gorgeous! Now you know I have been obsessed with all things Caribbean as Teal is my fave color, however when Sur La Table debuted Le Creuset’s new Cassis and Lilac collections, my jaw dropped. The Cassis color is this deep rich purple that reminds me of my great grandmother’s favorite chair. The Lilac bakeware brings a sense of spring to one’s kitchen and is a complement to any other Le Creuset pieces you may have.
I have come to this important realization – that my Caribbean and Red Le Creuset pieces can co-exist with the Cassis and Lilac collections that need to be in my kitchen. A bonus realization – the braiser definitely is coming home with me!
Lilac Bakeware Set – functional and beautiful
Cassis Cast Iron Braiser – I sooo need this (more than a pair of Tory Burch Revas!)
Check out the Cassis Dutch Ovens…
And isn’t this Mini Cocotte adorable? Mini Mac & Cheeses come to mind…
Images courtesy of Sur La Table
Recipe Revamp: Chipotle Southwestern Corn Soup…
Posted by: | CommentsSometimes recipes need variety – or changes. One recipe that is so ingrained in my head that I can make it by memory is Grown Up Girlie’s Southwestern Chicken Soup. however, this time I decided to play around in my pantry and this version made the cut. The chipotle salsa had quite the kick and y’all know how much I adore Smoked Paprika..
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Chipotle Southwestern Corn Chicken Soup
Adapted from Real Simple Recipe
Ingredients:
- 3 cups chicken broth
- 3 cups shredded chicken (from a small rotisserie chicken or leftovers)
- 1 small onion
- 1 15 oz can of cannellini beans
- 1 15 oz jar of chipotle salsa
- 1 11 oz can of southwestern corn medley (Green Giant is my recommendation)
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1/2 tsp. mexican oregano
- 1 clove of garlic, minced
- Juice of 1 lime
- Salt
- Pepper
- Sour Cream or Creme Fraiche
- Flat Leaf Italian Parsley
Directions
- Dice the onion and saute in a bit of olive oil until soft. Add the minced garlic.
- Add the cumin and stir for a second.
- Deglaze the pan with a bit of the chicken stock. Add the chipotle salsa, cannellini beans, southwestern corn, paprika, mexican oregano and the remainder of the chicken stock. Stir and bring to a slight simmer.
- Add in the chicken and the lime juice.
- Simmer for 10-15 minutes.
- Garnish with the sour cream or creme fraiche and parsley.
The Ingredients….
The Final Product…
Pumpkin Seed Cherry Trail Mix-More Addictive Than Pistachios
Posted by: | CommentsOne of my favorite must watch tv shows is NCIS and it never fails that when USA Network is showing a marathon, I always get sucked in. What can I say, I think Gibbs (Mark Harmon) is hilarious and you know how I am about my crime dramas. One of the quotes that the USA Network always shows is Abby telling Gibbs that something is “more addictive than pistachios. Well, have you ever eaten just one pistachio?”
Well, I have to warn you that this Pumpkin Seed Cherry Trail Mix from Food Network’s Claire Robinson is way more addictive than pistachios. Not only is it healthy for you but you will find yourself grazing throughout the day on it. It’s super simple to make and I’m sure much healthier than, oh, let’s say a bag of Doritos. I added some dried cranberries I had lying in the pantry which was a nice switch from the cherries.
Now let’s see how long this super tall jar lasts in this household…
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Pumpkin Seed Dried Cherry & Cranberry Trail Mix
Recipe courtesy of Claire Robinson, Food Network
Ingredients
- 2 cups baby pumpkin seeds (pepitas)
- 1 cup slivered almonds
- 3/4 cup raw sunflower seeds
- 6 tablespoons pure Grade B maple syrup
- Coarse salt
- 1 cup dried cherries
- 1 cup dried cranberries
Directions
Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes.
Cool the nuts completely on the pan, then add the cherries and cranberries and toss to combine. Store cooled trail mix in an airtight container at room temperature.
Lining Up The Ingredients….
Thank God for Silpat! Everyone Into The Pool…
Mix, Mix, Mix
Store In Airtight Container, Preferably With Combination Lock… All Mine!
Tried & True: Grilled Salmon with Citrus Salsa Verde
Posted by: | CommentsWith my recent injury, I have to admit, I have been a bit apprehensive about getting back into the kitchen. It was so bad last night that I finally caved and confessed to Diana that I failed the Eat In Challenge when I ordered takeout. Tonight my mind was full of “What Ifs” What if I whacked my thumb again? What if I cut yet another finger? What if I just couldn’t cook? I was plagued by self doubt but when I started started slicing up the orange, I began to quelch the nagging what ifs.
Giada de Laurentiis made this grilled salmon with a citrus salsa verde on a recent episode that caught my attention. As you all know, I’m trying to learn how to incorporate agave into more of my recipes. What I didn’t factor was the time it would take to make the citrus salsa, especially with the frankenthumb. All in all, this is a keeper. The citrus salsa pairs up well with the salmon and is worth the effort.
I decided against making some quinoa or couscous as I had some leftover watermelon in the fridge from yesterday’s Whole Foods run. Instead I decided to pair the salmon with another tried & true recipe watermelon salad with ricotta salata.
In other news, I was happy that the UPS guy dropped off a present today – my new Canon Rebel XSi so the photos finally came out somewhat decent. After dropping my prior camera in corn pudding batter, it just hasn’t been the same. Anyone have any food photography or SLR tips for a gal?
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Grilled Salmon With Citrus Salsa Verde
Recipe courtesy of Giada de Laurentiis
Ingredients:
For the Salsa:
- 2 large oranges
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup chopped fresh flat-leaf parsley
- 2 scallions, finely sliced
- 3 tablespoons chopped fresh mint leaves
- 2 tablespoons capers, rinsed, drained and coarsely chopped
- 2 tablespoons orange zest
- 1 teaspoon lemon zest
- 1 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
For the Salmon:
- Vegetable or canola oil, for oiling the grill
- 4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
- 2 tablespoons amber agave nectar
- Kosher salt and freshly ground black pepper
Directions:
For the Salsa:
- Peel and trim the ends from each orange.
- Using a paring knife, cut along the membrane on both sides of each segment.
- Free the segments and add them to a medium bowl.
- Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes.
- Toss lightly and season with salt and pepper, to taste. Set aside.
For the Salmon:
- Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Brush the grilling rack with vegetable oil to keep the salmon from sticking.
- Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste.
- Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side.
- Transfer the salmon to a platter and allow to rest for 5 minutes.
- Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
Line Up The Ingredients…
The Final Product
Watermelon Ricotta Salad
Giada’s 10 Essential Tools For Your Kitchen
Posted by: | CommentsThanks to the fabulous gals over at GiadasKitchen.com I happened to catch this interesting video from the Today Show where Giada de Laurentiis talks about the 10 Essential Tools For Your Kitchen…
Update: The Video is having technical difficulties. You can view it HERE
Did she forget anything?
Visit msnbc.com for Breaking News, World News, and News about the Economy
Question to the Readers: Ingredients
Posted by: | Comments
Weekly question time:
What was the most unusual or hard to find ingredient that you had to find for that recipe you just had to make?
For me, it’s a toss between Cajeta (goat’s milk caramel) or Tapioca Flour for some upcoming recipes. Thankfully I was able to locate these ingredients at MexGrocer.com (who gives cash back by the way) and Whole Foods that just opened here in Plymouth Meeting, PA.
