Butternut Squash and Pear Soup

Last weekend a couple of my very best friends visited me in Brooklyn. We had a great time going out dancing, but what was even better was the Sunday we spent together eating, drinking and preparing a soup that reminds me of sitting in the kitchen, watching my mom cook.

Saute sliced celery and leeks in a pot with extra-virgin olive oil until fairly soft. Add cubed pears (leave the skin on to increase the nutrient and fiber content--you won't realize it's there once the soup is pureed) and butternut squash to the pot and cover with vegetable or chicken broth. Bring to a boil and reduce to a simmer. Allow to cook for about 20-25 minutes and then puree. Season with salt and freshly ground black pepper and stir in evaporated skim milk if desired. (Are you noticing a pattern with soup making? It's too easy!)

Enjoy this soup as my dear friends and I did: with lots of wine, a variety of cheeses and a hunk of crusty whole grain bread. This soup balances out the indulgences of the weekend!

A Little Quote

I was recently asked by the PR person in my hospital to be interviewed by the Daily News. This time the article was outlining the most fattening holiday drinks. I scrambled for examples other than egg nog, and came up with a white Russian, which is what the writer went with. I'm not quite sure if it truly is a beverage I associate with the holidays, but it is what it is.

The writer used a few concepts I mentioned throughout the article, but unfortunately did not quote me on everything. Anyway, enough rambling and telling stories. Here's a link if you're interested:

http://www.nydailynews.com/lifestyle/food/2010/12/15/2010-12-15_drink_up_not_the_five_most_fattening_holiday_drinks_.html

Curried Cauliflower Soup

It seems that my parents have been a major source of dinner inspirations lately. Tonight is another wonderful example.

My dad made cauliflower soup earlier this week, and while listening to a detailed description about the cooking method and ingredient list from my mom, I salivated. I needed curried cauliflower soup in my life, a.s.a.p.

Below is my interpretation of my dad's soup. (He enjoys recipes, I loathe them. Since this is my blog, you will be following my loose instructions, whether you like it or not.)

In a big soup pot, heat extra-virgin olive oil and gently saute sliced leeks and celery (leaves included) until tender. Add minced garlic and fresh minced ginger (if using dried ginger, add with the curry powder later) and cook for about 1-2 minutes. Pour chicken or vegetable broth over the vegetables and plop in the cauliflower. Bring the soup up to a boil, and then reduce to a simmer, allowing everything to hang out for about 20 minutes. Puree until smooth, stir in evaporated skim milk, and season with salt, freshly ground black pepper, curry powder, and dried ginger, if using instead of fresh.



This soup works on many different levels. There is a slight sweetness from the leeks that compliments the aromatics of the curry powder. Heat tickles the back of your throat thanks to the ginger (I'm partial to fresh, I must confess). The evaporated skim milk enhances the mouthfeel, making the soup silky and rich. And since the soup is so damn healthy, it will be reappearing in my kitchen many more times.

Thanks, Dad, for the recommendation!

Zucchini Overload

It's a funny thing, zucchini. I really enjoy eating it but I really don't enjoy finding new ways to use it. Perhaps it's due to laziness, or maybe it's complacence with ratatouille, but it's a standing issue. So there they sit in the refrigerator, the two courgettes, aging and staring me down. I searched recipes online and chose to simply slice, bread and bake the veggies.

But what to have with the lonely zucchini? That's where my mom comes in: she was doing her own recipe and restaurant research, and mentioned a dish of eggs poached in tomato sauce.

I'm sold.

Slice the zucchini in slices to the desired thickness. Dip in egg mixed with milk. Combine bread crumbs with grated parmesan cheese and freshly ground black pepper. Dredge the zucchini in the bread crumb mixture and place on a baking sheet. Bake in a 425-degree oven for about 30-35 minutes or until crispy and golden brown.

Meanwhile, pour tomato sauce (I just used a store-bought sauce due to time constraints, but obviously homemade would be best) into a sautee pan. Once the sauce is bubbling, add eggs and let it slowly poach until the whites are firm. Serve the eggs with the breaded zucchini and sprinkle with parmesan cheese.

For now, zucchini has redeemed itself--and with the humble egg, of all ingredients.

Taro

There is something about sushi that just makes me smile. It's clean, simple and satisfies my craving for something exotic. Yet with its popularity in the United States, especially in New York City, an abundance of, well, crap takes over the market. And then there are the spots that rape your wallet.

And then there's Taro.

Recently relocated and swankified, Taro is a sushi restaurant that works on all levels. The staff is amiable and approachable, the new venue is streamlined and polished, and the food shines. Though slightly more expensive (by only about one dollar per entree), the restaurant remains one of my favorite spots in all of New York. Oh, and better yet--it's in Brooklyn.

There's really not much more to say. Go. Try it. Now.

Puttanesca

It was a week night and I was watching Scarface for the first time. Not typically the best occasion to make a red sauce, what with all the blood and gore, but that's how it went down.

I serendipitously had olives, anchovies and capers in my apartment. At the same time. That has never happened, and was likely never to happen again. At least not for a long, long time. So into a pan with extra-virgin olive oil went garlic and minced anchovies. Next I dropped in the capers and halved olives (I had green ones on hand), added a can of whole, peeled plum tomatoes and mashed everything with a potato masher. Everything sat in there for a little bit, and then I seasoned it with red pepper flakes and poured it atop spaghetti.


Say hello to my little friend. Or better yet, try it for yourself.

Summer Soup

It is, I am sure, no secret that I have not been cooking. It's not because I have thrown in the apron (cute), nor is it due to pure laziness (although at times I do think that slightly contributes to the matter), but rather due to lack of inspiration. The heat has been overbearing and it has influenced me to order in sushi up to three nights a week--not the best motivation to add to a food blog.

When speaking to my dad on the phone the other night, he basically told me to get my ass in gear. "Don't disappoint all your fans!" he exclaimed, which roughly refers to him and my mom, the primary followers of Lettuce Talk Food. "Go to the farmers' market! Get out there and do it!" (I realize that I am portraying him as somewhat of a cheerleader; picture that, only slathered with sarcasm.)

He was right. I needed to get out there and do it. So I precribed myself a few foodie moments and headed to my local greenmarket.

Corn chowder with garlic scapes and roasted radishes:

Slice shallots and garlic scapes and saute in olive oil. Add corn and cook for about five minutes. (Though I did go to the greenmarket, I did not use fresh corn; I had some frozen corn on hand which I thawed and used in this dish.) Pour in vegetable or chicken broth and let all the flavors mingle for about 10 minutes. Puree the soup well with a traditional blender, immersion blender or food processor until smooth. Season with salt and lots of freshly ground black pepper. Garnish with roasted or thinly sliced raw radishes to add color and crunch.

Carrot Salad

I am generally obsessed with Middle Eastern food. I cannot state that I know everything about the cooking processes or the ingredients, nor can I contest the authenticity of the dishes I consume in Brooklyn. I can, however, imitate what I know to be good, and practically, as the saying goes, hit the nail on the head.

And so, carrot salad makes an appearance in my kitchen:

It's something I crave almost weekly, especially during the HOT HAZY HUMID (as the weathermen say) days of summer. And every time I purchase the $2.50 always-too-small container of carrot salad, I think, I could make this.

Slice carrots about 1/2 an inch thick and steam until fork tender, about 8-10 minutes. The trick is: you want to take away the crunchiness, but retain tenderness and maintain the inherent structure of the vegetable. While the carrots are steaming, combine a liberal amount of fresh lemon juice, extra virgin olive oil, roughly chopped fresh parsley, minced garlic, and a pinch of salt in a bowl. Once the carrots are done, toss them in the dressing while they are still warm; this, I think, is the trick to the dish. The carrots soak up all the simple flavors of the dressing while lending a natural sweetness to the dish.

For best results, prepare the carrot salad the night before serving.

My Hawaiian Dinner

That I went to Hawaii does not validate the hiatus I have taken from this blog, it does at least provide me with an excuse.

On that note, I'll just get right into it. Here's a meal (a delicious one, at that) I made for myself while vacationing in Hawaii. I was so inspired by the fresh fish and local produce at the farmer's market that I attempted to create an indulgent yet fairly healthy meal representative of (my take on) Hawaiian cuisine: Salmon over coconut brown rice topped with avocado-pineapple salsa.



Follow the cooking directions on the package of the short grain brown rice, swapping coconut milk for water (feel free to use the light version). If necessary, add water during the cooking process if the rice has absorbed all the liquid before becoming fully cooked. As the rice is getting some heat, prepare the salsa: chop avocado, pineapple, and onion and combine with salt and freshly ground black pepper. Then saute the salmon over medium-high heat until it flakes easily, about 4-5 minutes per side depending on the thickness.

Assemble as you see above and you've got yourself a wonderful Hawaiian meal!

Kumquat Salad

Tonight I've been "picking" for dinner. Rummaging through the cabinets and refrigerator (which, thanks to a trip to Trader Joe's with my mom, are both packed with food), taking a bite of this and a nibble of that. But nothing really grabbed the full attention of my taste buds.

Until I spotted the kumquats (they look like tiny oranges and are meant to be eaten whole, skin and all).

I felt like I needed to have some roughage tonight, so I opened a bag of mixed greens and dumped them into a bowl. On top: sliced kumquats, crumbled (low-fat) feta cheese, and a honey mustard vinaigrette (simple: mustard, honey, salt, pepper, vinegar, extra-virgin olive oil).

I am literally typing this post in between bites of this incredible salad. The kumquats are both sweet and tart, which compliments the saltiness of the cheese. The dressing adds another sweet-tart element, without overpowering the stars of the salad.

Finally! I'm completely satisfied. Now it's time for dessert...

Lettuce Revisit Rock Cornish Game Hens

It was a Monday and I had to make a nice meal to show off my culinary chops. I jotted down a few ideas and created grocery lists. I wanted it to be simple, elegant, and I didn't want to work too hard.

Enter Cornish Game hens. Though I've only made them once before, I knew I can handle it. These little birds cook quickly, and each person gets their own little carcass to pick at. Perfect. (See post on August 28, 2009: Rock Cornish Game Hens for details about my first hen experience.)

Season the hens inside and out with salt and freshly ground black pepper. Stuff each cavity with a hunk of lemon, a couple of garlic cloves, and fresh herbs of your choice (I used rosemary and thyme). Rub the outside of the birds with olive oil. Roast in a 450-degree oven for about 15 minutes, then lower the heat to 400 degrees and finish cooking for about another 20 minutes or so. The birds are done when the juices run clear (not pink) and the legs wiggle freely (when you wiggle them, just to clarify).

I served the Cornish Game hens with a simple side of roasted carrots and Brussels sprouts, and mashed potatoes (from post Lettuce Talk Potatoes on April 6, 2010).

P.S. When you're done having fun with this dinner, save the bones and use them for homemade stock. Mine are in the freezer waiting for me...

It's Time We Talk about Quinoa

Quinoa, pronounced "keen-wah", are the seeds from a grain-like crop that is similar to spinach. (Yes, I just learned that.) For our purposes, since we use it like a grain, we will refer to it as a grain.

Quinoa is a complete protein, which means it contains all nine essential amino acids (the building blocks of protein). This feature makes quinoa an excellent option for vegetarians or vegans concerned with receiving enough protein in their diets. The grain is gluten-free, making it an appropriate addition to a gluten-free diet, consumed by those with celiac disease. Quinoa is also a good source of iron, dietary fiber, and B vitamins, making it an all-around healthy option for everyone.

So now that I've gotten you all riled up for experimenting with quinoa, here's a simple recipe to get you started.

Cover chicken thighs (or breasts) in balsamic vinegar, red pepper flakes, and a pinch of salt and black pepper. While the chicken is marinating, prepare the quinoa as you would rice (use a two-to-one ratio of water to quinoa, which simply means if you want one cup of quinoa, cook with two cups of water). Follow the directions on the package if you get lost.

Once the quinoa is done, season with extra-virgin olive oil, black pepper, and a dash of salt. Stir in diced cucumbers, fresh tomatoes, and crumbled low-fat feta cheese. Add any fresh herbs you like; I had planned on using parsley, but completely forgot about it and it's still sitting in the refrigerator...waiting to be used...

Saute, roast, or broil the chicken. Slice and serve alongside or combined with the quinoa.



The sweet, tangy flavor of the marinade paired well with the saltiness of the feta cheese. The quinoa has a creamy consistency, yet also retains a certain amount of crunch, creating a nice contrasting texture. This dish served as a delicious midweek meal, and was wonderful left over and eaten throughout the week.

Lettuce Talk Potatoes

I feel so sorry for the humble potato. Why is it that the whole world seems to believe that potatoes are bad for us? Okay--of course if we eat too many potatoes, or if we deep-fry them, or slather them with butter/cheese/bacon/sour cream, they'll end up being not-so-healthy. Truth is, potatoes are very good for us. They are full of dietary fiber (which resides primarily in the skin), potassium, vitamin C, and vitamin B6. If we consume them in moderation, leave the skin on, and indulge appropriately, these little tubers are very nutritious. Potatoes are also inexpensive, making them a wonderful starch we can all enjoy.

To celebrate the potato, I am sharing my recipe for mashed potatoes. A very simple dish, I know. But with a little attention and a few simple ingredients, these mashed potatoes turn into the star of the meal.

Start by roasting a whole head of garlic. Cut off the top, place in a piece of foil, and sprinkle with salt, black pepper, and a bit of olive oil. Wrap the garlic in the foil and place in a 400-degree oven for about 40 minutes. Then, open the foil, and allow the garlic to cool.

While the garlic is getting the heat treatment, dice red bliss potatoes (skin on, please) into uniform pieces. Steam until fork-tender, about 10-15 minutes; the smaller the dice, the quicker they cook.

Mash or whip the potatoes to any consistency you desire, using skim milk to thin out the mixture. Now, take that garlic you cooked earlier and squeeeeeeze it so that all the little cloves just plop right out and into the potatoes. (Go ahead--try a clove on its own. It's like candy.) Add a small amount of butter or trans fat-free margarine to give the potatoes that mouthfeel we seek when eating this dish. Sprinkle in parmigiano reggiano and stir it all together.

This side dish was so unbelievable that I'm not even going to try to describe it. Just make it and you'll know.

Nothing's Simpler...

...than this soup.

And it happens to be healthy, too. Serve with a chunk of crusty whole-grain bread, and you've got yourself a satisfying, delicious, and guilt-free meal in minutes.

Thinly slice onions, add to a pot and gently cook with olive oil so that the onions soften, but do not brown. Add minced or thinly sliced garlic, stir and cook for about 30 seconds. Squeeze in some tomato paste and pour in chicken broth, stirring to break up any clumps of tomato paste. Drop in any greens of your choice, fresh or frozen (I used fresh collard greens), and plop in cooked and diced chicken sausage.

Top with parmigianno reggiano cheese and there you have it! Easy, right?

Turkey Bolognese

Ever since I bought my dad a meat grinder for Christmas, it seems my family has become one big infommercial for the contraption. There is absolutely little comparison between store-bought ground meat and meat that you grind yourself at home.

Unfortunately, I still do not own such mechanics.

But that doesn't mean I can't make a good bolognese (meat sauce) that comes close (but definitely not as close) to my mom's, which she makes with freshly ground beef.

Finely dice carrots, celery, and onions and sweat (cook gently without browning) until tender, about 10 minutes. Add minced garlic and cook for a minute or so. Squirt in some tomato paste and stir it around for another minute. Splash red wine into the pot and allow to reduce, concentrating the flavor. Now add the meat; I used ground turkey breast, but you could also substitute with ground chicken or lean beef (remember, this is a healthy recipe). Break up the meat with a wooden spoon and cook it gently so that it crumbles but does not develop a crust. Now add a can of tomato sauce, preferrably without added salt, and let the meat sauce hang out on low heat for about 30 minutes, stirring occasionally.

Pour the sauce over your favorite pasta, and garnish with grated parmigiano reggiano and fresh parsley.



Mama would be proud, but I can't wait to enjoy her version again. In the mean time, this should definitely hold me over.

A Well-Stocked Kitchen

One of the secrets to making a quick and healthy dinner is keeping a bunch of staples at home at all times. Nothing is more frustrating than coming home after work with an idea for dinner and realizing that you ran out of (whatever it is you usually have on hand) .

While I will not tell you what to buy, I will tell you what I buy:

In the pantry
dried fruit
canned tomatoes
canned beans
canned tuna (packed in water)
whole wheat pasta/couscous
cereal (high-fiber)
bread (also high-fiber)
garlic (yes, it goes in the pantry)
chicken broth (living in the city without a car, I recommend the chicken broth concentrate packets sold at Trader Joe's. It helps out when I lug all of my heavy grocery bags home. Each container comes with 12 little packets, which equate to 12 cups of broth.)

In the fridge
skim milk
plain non-fat yogurt
fruit (depending on the type, it will go in the pantry)
vegetables (whatever looks good or catches my eye)
cheese
eggs
lemons
onions
peanut/almond butter (for the peanut butter, make sure it's natural. If it's not, it will contain unnecessary unhealthy fats. Stir in the oil until well-encorporated and you're good to go.)

In the freezer
spinach
green beans
fruit
nuts (due to the instability of the oils found in nuts, they keep longer in the freezer)
proteins (I typically only need a bit of protein at one time. To make sure I don't waste food, I separate the items and freeze what I will use at a later date.)

There are usually more products in my apartment at any given time, but these, for me, are the essentials. Things like proteins, fruits, and vegetables vary; what I buy is greatly dictated by my mood in the grocery store. While it may seem like a lot, trust me--once you get everything in place, it's not too much. The above items help me in a pinch and ensure that I am going to (typically) prepare and consume nutritious meals throughout the week.

Hummus, Deconstructed

I will now refer to my thesaurus to use all the synonymns of "angry" that exist to describe tonight's debacle: acrimonious, choleric, heated, indignant, irate, ireful, mad, pissed, pissed-off, shirty, waxy, wrathful, wrathy, wroth, wrothful, wrothy...

Okay, you get the point.

I filled my food chopper with all the fixins for a terrific hummus: chick peas, tahini, lemon juice, extra virgin olive oil, garlic, parsley, salt, pepper, cumin, and chili powder. I hit the pulse button, and nothing happened. Hit it again. Nothing. Switched to another outlet. No go. Moved parts around, making sure everything was locked in. It was dead.

And so is born "hummus, deconstructed," which was really just a big mistake.

Combine ingredients listed above (you should mince or grate the garlic and tear up the parsley). That's it! I am actually quite surprised at how good it was. I even whipped up some homemade whole wheat pita chips that were delicious and simple: cut pita bread into triangles, toss with olive oil, salt, pepper, cumin, and chili powder (same flavors in the "hummus") and bake in a 400-degree oven for about 10-12 minutes or until golden brown and crispy.

Homemade Gnocchi: From Novice to Now

Yes, yes--here's another one of my stories. Just bear with me and I'll try to make it as painless as possible.

Rewind to sophmore year in college. I just began studying nutrition and getting my hands wet in the kitchen. My best friend was visiting and we had a hankering for a good meal. Only problem was, we had no clue how to make that happen. We decided on making homemade gnocchi. I know what you're thinking: why would these two little inexperienced girls take on such a task without the proper knowledge of the culinary arts? The answer: We had no idea what we were getting into. Not a clue.

To spare you the details, I will simply reveal the outcome: the gnocchi disappeared. Literally. They crumbled apart in the cooking water and melted away. (Picture the confusion; it still makes me laugh to this day.)

Fast forward one year later. I undertake a similar task, this time using sweet potatoes as the base for the gnocchi. For fear of losing the little babies in the pool, I was sure to add a generous amount of flour and knead the dough repeatedly. The gnocchi survived the boiling, but sadly they were too tough. Not bad, though, for a second try.

Back to present day. I am ready to revisit the nightmare that is the gnocchi...

I recommend you prepare the potatoes a day in advance. This will greatly cut down on the amount of kitchen time you put in at once. It's not necessary, but helpful in keeping you sane. Pierce the sweet potatoes (I used two) all over with a fork, place on a baking sheet in a 450-degree oven for about an hour. Allow to cool, then peel and mash well. Refrigerate for use the next day, or let them cool completely and move on...

Season the potatoes with salt, black pepper, and a dash of cinnamon or nutmeg. In a separate bowl, beat one egg and then stir into the potatoes. Now add the flour a little at a time. I ended up using about 1 1/2 cups, which resulted in a dough that looked like this:

Now that you've dumped out the dough onto a clean, floured working surface, knead the dough gently until it just comes together. Remember not to over-knead like I did in the past. Next, cut the dough into sections (I made eight) and roll each one out and cut into bite size pieces. Roll a fork over each gnocchi to create the signature pattern. I had some trouble with this step; improvisation led to me lightly squish them with a fork.

We're almost there! Drop the gnocchi into boiling water. Once they float to the surface, let them cook for about 3-4 minutes before fishing them out with a slotted spoon.

Toss with melted butter, cinnamon or nutmeg, and fresh torn sage.

The gnocchi were texturally balanced, both chewy and pillowy. The cinnamon accentuated the natural sweetness of the potatoes, and the sage in the butter sauce lent an earthy note to the dish.

I guess the adage is true: Third time's the charm!

A Hearty Salad

If we're expected to get to know each other better, there is something I must tell you: I really hate salads in the winter. Just the thought makes me want to grind me teeth. Cold, crunchy, uncooked--yuck.

Recently I was making red lentil soup (refer to the post "Two New Things" on September 2, 2009 for the recipe) and needed something to round out the meal. A friend suggested salad, and I cringed. But I figured it would be a simple accompaniment to a humble entree, and went for it. And it wasn't so bad!

Actually, it was so good that I decided to make it again tonight for dinner, and added some chicken to make it filling and hearty.

Here's how to do it: Saute chicken breasts on medium-high heat for about 10 minutes on each side, depending on the thickness of the meat. Meanwhile, assemble salad greens on a plate (the darker the color, the more nutrients), sprinkle with pistachio nuts, crumbled goat cheese, and sliced apples. Prepare the salad dressing, which comprises apricot jelly, dijon mustard, red wine vinegar, extra-virgin olive oil, salt, and freshly ground black pepper. Top the salad with the chicken and drizzle with dressing.



Now, I can't say that I am a changed woman, but I will admit that it wasn't a terrible experience. In fact, the salad was pretty damn good.

Roasted Asparagus

Perhaps you remember a past post in which I divulged my love of roasted brussels sprouts (see: Roasted Brussels Sprouts: A Love Affair on 10/15/09). This is simply an addendum which emphasizes the beauty that develops from simple vegetables when roasted. Their natural sweetness (yes, veggies can be sweet) is enhanced and, when combined with a few simple ingredients, a wonderfully balanced flavor emerges and lingers pleasantly on the ol' tastebuds.

Trim off the tough, fibrous ends of the asparagus. Place on a baking sheet lined with aluminum foil and toss with extra-virgin olive oil, fresh lemon juice, grated (or finely minced) garlic, salt, and black pepper. Roast in a 425-degree oven for about 25 minutes, or until tender and the tips are crispy. (Cooking time may vary depending on the thickness of the stalks. If you have larger, more mature asparagus, you may need to add 10 minutes or so to the oven time.)

This side dish can be served alongside, oh...anything, really! Tonight I munched on these and boiled up some store-bought mushroom ravioli. Delicious.

A Confession

I have never really liked hot dogs. No really, I'm not kidding. But it seems that during the past two months, I have been talking about hot dogs a lot lately. And finally, I admitted that I do, indeed, LOVE hot dogs. They just gotta be good...

Which brings me to my second hot dog post (and perhaps my last, since I am supposed to mention some healthy things in this blog on occasion).

I recently visited one of my best friends, Frank, in Chicago, something that I have been meaning to do for too long, and finally initiated after watching No Reservations: Chicago. In this episode, Anthony Bourdain visits Hot Doug's: The Sausage Superstore and Encased Meat Emporium. I'd like to think that my experience was similar to his.



Drove through a somewhat shady area of Chicago (picture the town in The Deer Hunter), waited in line outside, squeezed our way through the first set of doors into the space I referred to as The Holding Cell. A friend of Frank's anticipated our meal to resemble something from the Seinfeld "Soup Nazi" episode, but instead we were warmly greeted by friendly folk.

Nevermind what everyone else ate; I chowed down on a traditional Chicago-style dog, which was accompanied by caramelized onions, relish, tomatoes, a pickle spear, and celery salt. Yum. The second hot dog I ordered (yes, I ate two) was the foie gras dog. A duck and Sauternes sausage topped with some sort of black truffle aoili and a generous portion of foie gras--the best $9 I've spent probably in the past two years.

My only complaint is that the duck fat fries, which are only served on Friday and Saturday, were just not what I had expected. I mean, they were fine--but just not wonderful.

I can't wait to get back to Chicago. And not only for the great dogs, but also the great company.

Me with my cheesy foie gras smile

Homemade Hot Dogs: The Most Erotic Culinary Adventure this Family Has Ever Experienced

My dad loves to cook, but what he truly enjoys is trying out the most complex recipes one could ever come across. He takes pride in a perfect mis en place, many ingredients that have to be hunted down in multiple grocery stores, and purchasing new, fancy equipment to bring the meal together.

Knowing that he has been dying to have his hand at homemade hot dogs, I bought him a meat grinder attachment for the stand mixer. I forgot to purchase a casing attachment, so, naturally Dad fabricated his own.

This post is not about following a recipe, or detailing the ingredients and the methods utilized to create these phallic little things; it is really just about how much fun you can have in the kitchen with the ones you love. The perseverance and teamwork truly shed a light on how my family comes together, each member with a specific role, and creates a delicious meal and even better memories.

I suggest you find someone you love, or hey--even someone you tolerate, and cook something. It's not always the outcome but the stuff in between that has made me fall in love with being in the kitchen.

French Fries

I understand why people love, and depend on, fast food--I really do. But if they knew how simple it is to make healthier homemade versions at home, they may just eat out less often.

Slice up some red-skinned potatoes (you could really use any kind you like, but I enjoy the waxy potatoes with the skin on for added fiber and nutrition), toss with a touch of extra-virgin olive oil, salt, freshly ground black pepper, and dried oregano. Spread out onto a baking sheet lined with aluminum foil and roast in a 425-degree oven for 45 minutes, or until dark golden brown and crispy.



What merits these potatoes as fries, instead of simply roasted potatoes, is the crispness, which is achieved by the thin slices and high heat. Dip them into ketchup and you're likely to never crave fast food French fries again.

From Chicken Stock to Avgolemono

Today I had off from work, and I thought it was high time I made a meal that consumed most of the day to prepare. Not always something I seek, but when there's nothing better to do than sit around and watch Food Network, I might as well make the day count and contribute to my culinary chops.

Inside my refrigerator were chicken drumsticks, celery, carrots, and onions--perfect ingredients for a slow-cooked meal. I am ready to make stock.

First cook the chicken; you can use any part of the bird, so long as there are bones involved. (Stock is made from bones, broth from meat.) I roasted the drumsticks in a 425-degree oven for 25-30 minutes. Let them cool, pull the meat off the bone and set it aside for later use. Put the bones back in the oven for another 20 minutes or so, until they are well browned.

Meanwhile, cut the onion, carrots, and celery into big chunks. (Don't bother to peel anything; the stock will be strained once it's finished cooking.) Place the vegetables in a big pot and throw in some garlic cloves, parsley, and a sprinkle of peppercorns. At this point, you can get as creative as your kitchen cabinets and refrigerator allows. Once the chicken bones are done, add to the pot and cover everything with cold water.

Bring the water to a boil, then reduce to a simmer and let everything get friendly for a while. A pretty long while. This process could last up to eight hours; even though I have a lot of time on my hands, I can't wait that long to eat. For me, after about four hours, the stock tasted delicious enough to move onto phase two. Strain the stock through a fine-mesh strainer or cheesecloth, and it'll come out looking something like this:

Avgolemono, I have learned, is a Greek soup that uses egg yolks to thicken the stock, and lemon juice to brighten the flavors. To make it, pour about four cups back to the pot, bring to a boil, add about 1/4 cup orzo and cook until the pasta is al dente, about seven minutes. Turn the heat off.

While the pasta is cooking, whisk together three egg yolks and a few tablespoons of freshly squeezed lemon juice.

Now it's time to temper the eggs: incorporate some of the hot stock into the lemon-egg mixture, and whisk whisk whisk. Add some more stock, little by little, and continue to whisk until the eggs have reached the temperature of the stock. Pour the mixture into the pot, give it a good stir, season with salt and freshly ground black pepper and it's done!

For the first bowl I added the reserved dark meat from the chicken that I made earlier:

I added frozen spinach to the second bowl, which I actually enjoyed the best:

This is now officially one of my favorite soups! If you're as obsessed with citrus as I am, this is definitely a recipe you need to try. It is simple, yet a complexity shines through thanks to the homemade stock and creamy egg yolks.

Here's the recipe that I used as a guide to make the avgolemono: http://www.epicurious.com/recipes/food/views/Avgolemono-352269

The Story of the Tortilla Espanola

Don't worry, this won't be a history lesson on the spanish omelet. Instead, this will be a narcissistic documentation of my relationship with this dish.

Flashback to six years ago. It's freshman year and I'm at Marist College, studying to be a spanish teacher. I do not recall the assignment for Spanish class, but I know that my friend and I were attempting something dangerous: cooking in the upperclassmen dormitory kitchen. At this point in my life, I do not cook. In fact, I do not like to cook. But when my professor tells us how difficult it is to create a tortilla espanola, we take it as a personal challenge to succeed.

We fail.

The recipe advised us to flip the omelet once cooked on one side. The recipe made it appear so simple--anyone can do it! We could not. We wound up with thick slices of potatoes and chunks of onions poking out of a both dry and runny egg composite. Although the tortilla espanola defeated us, we still presented our experience to the class, and pulled an A.

Years later, for a tapas party with my girlfriends, I had decided to revisit the tortilla that continued to haunt me. At this point in my life, I do cook. In fact, I sort of like it. I knew that I was not going to allow history to repeat itself--not in my kitchen!--and so I avoided the flipping step completely. Instead, once the omelet was cooked on one side, I placed a lid on the pan and allowed the eggs to steam.

I succeed.

Back to the present. Tonight. I am hungry, I had a terrible day at work, and I do NOT want to cook. Not one bit. But I definitely do not want to order in food. And I'm not interested in leftovers. So I rummage through the refrigerator and see eggs. I like eggs. And I notice the potatoes that are going to rot very soon. And there's always an onion or two in the crisper.

An epiphone.

Dice the potatoes and onions fairly small and saute gently in a non-stick pan with olive oil, salt, and black pepper. Whisk together eggs.

Once the vegetables are tender, add frozen spinach and stir it around until it gets warm (this is not a typical ingredient in this dish, but hey--I am a dietitian). Pour the eggs into the pan, while gently moving the mixture with a fork to allow the eggs to soak in and hold everything together.

When you see the omelet browning on the sides, cover the pan (you could also use aluminum foil if you don't have a lid that fits). The dish is finished once the eggs solidify.

Well, there's my story. Now go make this dish!