3000 miles 'til dinner.

MIL MISSION #74: APPLE & ARUGULA SALAD with PROSCIUTTO

Sat, 28 Apr 2012 23:02:00 -0400

Prep time: 20 minutes + 30 minutes for apples to marinate

Servings: 4

♥PANTRY, FRIDGE, MARKET♥♥

4 medium crisp apples *Fuji or Pink Lady, sweeter apples are best

4 ou. prosciutto

3 T. olive oil

4 C. arugula

sea salt, cracked pepper

Dressing for Apples

3 T. maple syrup

2 T. water

1 T. fish sauce

2 T. fresh squeezed lime juice

1 t. minced ginger

1/4 t. ground cloves

1/4 t. hot pepper flakes

♥PREP

Dressing for Apples: In a medium size bowl, add all the dressing ingredients and whisk together. Cut the apples into quarters and core, but do not peel, then cut into fairly large chunks, 3-4 pieces per quarter and toss with the dressing. Cover and set aside for at least 30 minutes and but no more than 4 hours. No need to refrigerate.

In a small skillet, sauté the prosciutto in the olive oil until almost crisp. Remove (reserve the oil and all the bits) and cut or break into small pieces. Set aside.

When ready to serve the salad, toss the arugula in a large bowl with the reserved olive oil and bits. Lift the arugula onto individual salad plates and spoon the apples over the arugula, including any dressing remaining in the bottom of the bowl. Garnish evenly with the prosciutto.

♥♥ WAYS TO “just wing it” ♥♥ consider or substitute

*substitute pork or turkey bacon for prosciutto. If using pork bacon, don’t sauté in olive oil. When bacon is crisp, remove it from the pan and drain on paper towels then cut or break into small pieces and add to the olive oil. Note: discard the bacon fat or save for another use.

*substitute a mix of greens for the arugula, such as watercress, butter lettuce and escarole.

*consider serving the apple salad (no arugula) on it’s own.

*substitute 1 medium mashed anchovy for fish sauce.

*substitute pears for apples or try a combination of both.

♥ Helpful Hints♥

*this salad is so good you may want to double the recipe; it is excellent the next day when you’ll have an apple and “wilted arugula” salad.

(MIL post)

MIL MISSION #73:GARLIC SHRIMP

Mon, 12 Mar 2012 09:47:00 -0400

Excellent as dinner or an appetizer any time of the year, this recipe is easy to prepare and so delicious in it’s simplicity.

Prep time: 10 minutes

Cooking time, both oven and stove top: 7-8 minutes

Oven temp: 400 degrees

Servings: 2 for dinner or 4 as an appetizer

♥PANTRY, FRIDGE, MARKET♥♥

16 -20 Wild Caught raw shrimp, peeled, deveined, tail on

2 T unsalted butter

2 large cloves, minced

2 lemons, juiced

1 lemon, sliced in wedges for garnish

♥PREP

Rinse the shrimp and pat dry on paper towels. In a 12” skillet, melt the butter over low heat. Add the garlic and sauté for 2 minutes until it turns a light golden color and softens - do not brown. Remove the skillet from heat and add the shrimp, tossing to coat with the garlic butter. Spread the shrimp out so there is room between each one in the pan.

♥OVEN ROAST Slide skillet onto the bottom rack of the 400 degree oven. Roast for 4 minutes or until the shrimp have turned pink and tails are barely curled, like the letter “C”. Be careful to not over cook or they will be tough; they will continue to cook a little after removed from the oven so tails will curl in more, like the letter “O”.

With tongs or a slotted spoon (leave as much garlic and juices in the pan as possible), place the shrimp in a warmed shallow bowl and cover to keep warm. Place the skillet over high heat, and add 3 T. lemon juice. Cook and stir until the garlic turns brown and pan juices emulsify.

Consider serving along side HARVEST GRAINS SALAD with FRESH HERBS.

♥♥ WAYS TO “just wing it” ♥♥ consider or substitute

*consider adding fine dice green onion or chives to the skillet, just before pouring juices over the shrimp

♥ Helpful Hints

*The size of the shrimp can be determined by the number of shrimp per pound. 16-24’s are that many per pound. Trader Joes has excellent frozen (peeled, deveined, tail on) Wild Caught Blue Shrimp in their freezer section: 15-16 count.

*thawed shrimp in most local U.S. markets has been previously frozen

(MIL post)

DICING technique for any long, skinny veg

Sun, 04 Mar 2012 14:50:27 -0500

Whether you have a “bunch” of green onions, carrots, asparagus, celery or any long skinny veg that needs dicing, this method is efficient and easy. Slice each vegetable lengthwise (once or more, depending on the “width” you desire). Bunch the veg and hold it tightly together with one hand. With the knife in the other hand, move the knife back and forth with a rocking motion across the gathered veg, sliding the hand hold the veg further back as you make progress. The result: an even dice.

(MIL post)

THE PRODUCE MAN The produce man kissed me on the hand when I told...

Fri, 24 Feb 2012 14:17:57 -0500

THE PRODUCE MAN

The produce man kissed me on the hand when I told him I liked his bananas

Across the aisle apples were dropping out of the boxes

Before he kissed my hand, he was short, fat and Italian

After, Mama Mia, the zucchini got greener

Now I’m home frying onions to stuff in the squash and the hungry hordes think I’m just the cook

I eye the honeydew, ripening on my counter, roll fresh peas around my tongue, and smile

~ poem by Abby Sansum

(MIL post)

"Even Better The Next Day" Chicken Soup (marites' attempt)

Wed, 22 Feb 2012 23:39:10 -0500

Original MIL Mission #64: “Even Better The Next Day” Chicken Soup

I did a major wing-it with this recipe. Since I’ve been in an “easy-as-can-be” state of mind and because I had a bunch of leftover turkey from my Balsamic Glazed Turkey Breast attempt, I decided to make the chicken soup recipe with the leftover turkey instead. Plus I had all the rest of the recipe ingredients in my pantry already so this was a perfect quick weeknight meal for me and the hubby.

♥HOW I MADE IT.♥

The ingredients.

And since I’m all about efficiency these days, I started pulling together the ingredients during the day while the baby was asleep. That way, I can just throw them into the pot once I was ready to cook.

Here’s all the herbs and spices measured out into a bowl.

And the chopped up carrots, onion and garlic. Notice there is no celery since I didn’t have any on hand.

I skipped the browning the drumsticks phase for obvious reasons, deciding that I’d throw in the turkey at the end since it was already cooked. Here I am sautéing the carrots, onions and garlic in the pot.

I then added all the spices and what-not.

And stirred in the chicken stock. I also decided to use one of MIL’s suggested wing-its and added some tomato flavor in the form of chopped up cherry tomatoes I had in the fridge.

I allowed the soup to simmer for about 45 minutes. During the last 10 minutes, I threw in the chopped-up turkey so that it would heat through and mingle with the broth.

♥MIL MISSION #64: ACCOMPLISHED.♥

And here’s the turkey soup!

It was great! A very simple and satisfying soup, and the best part is that it is SO easy to make. Love. And most definitely, this soup is better the next day. Leftovers were wonderful with curried lentil wraps I made the next day.

♥PLATE IT, ATE IT, GRADED IT.♥

scale: 0 (not at all) to 5 (very)

Cupboard to table time: 1 hour

Difficulty: 1

Deliciousness: 3.5

Impressed Husband factor: 4

Leftover-friendly: 5

MIL MISSION #72: SKILLET APPLE PIE

Thu, 16 Feb 2012 11:55:54 -0500

I was invited to a friends home for chili & a movie over the weekend so decided to make a simple skillet apple pie to serve as part of the main course, right alongside the hearty thick chili. Killer combo, sweet and spicy!

Prep time: 45 minutes

Baking time: 35-55 minutes

Baking temp: 350 degrees, middle rack

Pan: 10-12” cast iron skillet or baking dish

Servings: 5-6

♥PANTRY, FRIDGE, MARKET♥♥

CARAMEL

1/2 C. unsalted butter

1 C. firmly packed light or dark brown sugar

1/2 t. pure vanilla extract

1 t. grated orange zest

APPLE Filling

6 C. sliced apples of choice, peel on, sliced 1/2” thick

1 t. ground cinnamon

2 T. fresh squeezed lemon juice

2 T. water, apple or orange juice

3 T. white flour

1/2 C. granulated sugar

1/2 t. sea salt

1 recipe #19: BASIC PIE or TART PASTRY

PLUS:

2 T. unsalted butter (to dot apples)

1 T. milk or cream (to brush top crust)

1 T.granulated sugar (to dust top crust)

♥PREP

#1 - Prepare the CARAMEL by melting the butter in a heavy skillet over medium heat. Add brown sugar, vanilla and orange zest, whisking until the sugar dissolves and butter is incorporated creating a smooth creamy caramel. Remove from heat and set aside to cool.

#2 - Prepare the apple filling and set aside for flavors to mingle, tossinging every now and then to coat the apples with the sugary juices.

#3 - Prepared the pie crust recipe. Roll out 1/2 the dough for the bottom crust. Place the pastry round over the caramel, gently pressing the crust up the sides of the pan. Spoon apple mixture over the crust and dot with 2 T. butter. Roll out the second pastry round and lay over apples, tucking the pastry around the apples. Brush the top with milk, cream (juice or water) and dust with 1 T. granulated sugar.

♥BAKE - 350 degrees

Place in preheated oven, center rack, and bake until apples are tender, juices are thick and crust is golden brown.

Cool slightly before serving. To serve, scoop out portions with a large spoon. Delicious alongside a savory entree such as your favorite chili, BALSAMIC GLAZED TURKEY BREAST, “Just under the skin” OVEN ROASTED CHICKEN or as dessert with ice cream or whipped cream.

♥♥ WAYS TO “just wing it” ♥♥ consider or substitute

*substitute fruit: fresh or frozen peaches (peeled), apricots or pears

*substitue for orange zest: 1/4 t. orange flavoring OR leave out completely

*consider: this pie can be made without a bottom crust, but being a pastry lover, I’d recommend you don’t :)

♥ Helpful Hints♥

*this pie is versatile so use any variety of apple(s) you have on hand

*if apples are tender before crust is golden brown, slip the pan under the broiler and the crust will brown nicely — watch carefully!

(MIL post)

Balsamic Glazed Turkey Breast (marites' attempt)

Tue, 14 Feb 2012 11:16:27 -0500

Original MIL Mission #66: Balsamic Glazed Turkey Breast

Now that I think about it… I do have turkey many times throughout the year outside of Thanksgiving. Turkey sandwiches, turkey sausage, turkey bacon. So why NOT roast a turkey during non-Thanksgiving? Plus as I previously mentioned, I’m all about easy recipes and what’s easier than buying a hunk of meat, making an easy marinade and sticking it all into a plastic bag? OK, maybe takeout… but not in LA traffic…

♥HOW I MADE IT.♥

The very simple ingredients.

I could not for the life of me find a turkey breast smaller than 4 pounds. So I guess we were going to have lots of leftovers! I had all the marinade stuff already in my pantry so we were good to go there.

I put all my marinade ingredients into a bowl, and here it is chillin’ before being whisked together.

And into a plastic baggie my turkey and marinade went into. Here’s the bag-o-meat a la marinade.

After marinating for 24 hours in my fridge, the turkey was ready to be roasted.

I put the bird into a cast iron skillet and into the oven it went. And fortunately enough, I have an oven-safe digital thermometer that we use religiously when roasting or BBQing meats. Love it!

And clearly, my turkey breast is far from being done. A chilly thirty-five degrees!

Once my digital thermometer read 165, I removed the turkey from the oven and started deglazing my pan. With some red wine, of course.

And here is done bird breast! Nice and roasty!

♥MIL MISSION #66: ACCOMPLISHED.♥

Who needs Thanksgiving anyways? Here’s my pseudo-Pilgrim dinner. I served the turkey breast with baked sweet potato and sautéed spinach, Paleo-style (which seems to be all the rage right now, along with Crossfit and Pinterest).

The deglazed sauce is a must for that extra oomph of flavor, and loads of heart-healthy butter on the yam as well! Hubby liked the meal, and there’s nothing wrong with a little nostalgia for the holidays again.

♥PLATE IT, ATE IT, GRADED IT.♥

scale: 0 (not at all) to 5 (very)

Cupboard to table time: 1 hour, 55 minutes (10 minutes prep, 1 hour, 45 minutes roasting time) + 24 hours marination time

Difficulty: 1

Deliciousness: 3.5 (my turkey breast was still a bit dry despite the thermometer, but the deglaze sauce was the saving grace)

Impressed Husband factor: 4

Leftover-friendly: 5

Corn & Potato Chowder (marites' attempt)

Mon, 06 Feb 2012 11:03:33 -0500

Original MIL Mission #68: Corn & Potato Chowder

And… I’m back! Three months into new motherhood, and I think I’m getting the hang of everything and able to do more during the day. Which means cooking. I haven’t totally been MIA from the kitchen, but I’ve been depending on lots of easy, tried and true recipes that I can make quickly while my daughter Maelle is napping or busying herself in her crib. Which usually means I can get away for 20 - 30 minutes. The rest of the time includes me carrying Maelle while cooking one-handed. Thus the need for easy-peasy recipes!

And corn & potato chowder falls under this category. Chowder is great comfort food on a cold evening, and yes… it does get chilly in LA from time to time. So I decided to make the chowder on one of these said chilly nights, which means a shivering 45 degrees!

♥HOW I MADE IT.♥

Here are the ingredients.

And is that REAL bacon you spy? Why, yes it is! The hubby and I have slowly been re-incorporating pork into our diet. We don’t do it much but we also want to expand our culinary adventures to include the pig variety. As long as it’s the good stuff.

Here is said pig meat frying in the the pot.

Once the bacon was nice and crispy, I transferred it to some paper towels to drain. Real bacon bits!

Next, I added the butter, potatoes and onions to the bacon fat. Whew!! Still having trouble processing working with pork, but I’m sure it will be delicious.

And then I added the corn, chicken stock, jalapeño and spices, brought to a boil, and let simmer.

After a bit, I added the evaporated milk and although it didn’t say so in the recipe, I added the bacon bits back into the soup. Why waste all that crunchy stuff when I had come this far?

Then I simmered the soup to let the flavors combine.

♥MIL MISSION #68: ACCOMPLISHED.♥

Yum! Look at all that chunky, creamy goodness. This chowder totally hit the spot. The hubby loved it and said the potatoes were cooked perfectly! I have to credit Maelle, who was cooking right alongside with me, for making this dish so yummy. And who doesn’t like corn and potatoes… and now, bacon!! I didn’t have any parsley, green onion or cilantro on hand, so I ended up garnishing the chowder with some chopped dill because doesn’t dill go well with potatoes?

Per MIL’s suggestion, I also made some beer bread to serve with the chowder. And I have to admit, I’m proud of this loaf since my first attempt didn’t turn out as fluffy (although still delicious). Look at how beautiful the bread turned out!

Overall, the meal was delicious and satisfying… and relatively easy to make with baby in tow!

♥PLATE IT, ATE IT, GRADED IT.♥

scale: 0 (not at all) to 5 (very)

Cupboard to table time: 1 hour, 15 minutes

Difficulty: 1

Deliciousness: 5

Impressed Husband factor: 5

Leftover-friendly: 5

MIL MISSION #71: CHINESE Style BARBEQUE PORK TENDERLOIN

Sun, 05 Feb 2012 14:08:42 -0500

Prep time: 10 minutes prep, 2+ hours to marinate

Roasting time: approx. 40 minutes

Oven temp: 425 degrees, then reduced to 350

Servings: 2+

♥PANTRY, FRIDGE, MARKET♥♥

1.5# pork tenderloin

Marinade

1/4 C. hoisin sauce

1 t. fish sauce

1 T. soy sauce

2 t. lemon or lime juice

1/2 t. five spice

1 large clove garlic, minced

♥PREP

Rinse/dry tenderloin, then place in a zip lock bag or shallow dish (cover). Mix ingredients for the marinade and pour over the tenderloin, coating completely. Refrigerate for 2 to 48 hours.

♥ROASTING - 425 degrees

Place a rack over a baking pan (lined with foil for easy clean up). Lift the loin onto the rack, tucking under the thinner end so the piece is as even in thickness as possible. Reserve the marinade.

*Place the pan on the center rack in the oven and roast for 15 minutes @ 450 degrees.

*Reduce the temp to 350 degrees, baste the loin with the reserved marinade, pour boiling water into the pan (1/4”) and roast for 10 minutes.

*Baste again and roast for 15 minutes.

*Test the thickest park of the loin with a thermometer for doneness (155 degrees) or cut into the center to check; the pork should barely be pink inside. When done, remove the loin from the oven and let rest 10 minutes before slicing.

SERVING: Serve loin as an entree or snack, dipping in Chinese hot mustard and toasted sesame seeds. Also great in sandwiches such as BANH MI (Vietnamese-style Sandwiches).

Sides to consider: SOBA NOODLE SALAD w/ PEANUT DRESSING, HONEYED BUTTERNUT SQUASH with YAMS & APPLES, SAFFRON COCONUT RICE, WILD RICE SALAD with MANGO & TOASTED PECANS , SAMOSA SNACKS (veg) or STICKY RICE

♥♥ WAYS TO “just wing it” ♥♥ consider or substitute

*substitute: 1/4 t. sea salt for fish sauce

*consider adding a few or all to the marinade: 2 t. minced ginger, 1 T. rice wine, 1 T. cooking sherry, 1 t. sesame oil, 1/4 t. red pepper flakes

*substitute: tenderloin of beef and lamb (roast to rare/medium rare) or chicken breast but adjust the roasting time

♥ Helpful Hints♥

*pork tenderloin is cut from the full pork loin, the most tender and lean; in your local super market and Trader Joes, it is found the fresh meat department, usually in sealed clear plastic packages. Loin can also be found in local meat shops. Be sure to purchase ”unseasoned” loin.

(MIL post)

MIL MISSION #70: STICKY WHISKEY DRUMSTICKS

Sun, 29 Jan 2012 21:15:00 -0500

These slightly spicy sticky drumsticks are a “wing it” of the the wings found on the menu at Pok Pok , one of my favorite restaurants here in Portland (two different locations) and also recently opened in Manhatten on Rivington street Pok Pok Wing. Excellent news — there is soon to be another Pok Pok in Brooklyn. My DIL in Brooklyn can pop over for wings when she doesn’t feel like cooking and we just need a Pok Pok in LA for my other DIL to enjoy!

Prep time: 20 minutes prep; marinate 4 hours, up to 48 hours

Roasting time: 50 minutes, middle rack

Oven temp: 400 degrees for 10 minutes, reduced to 350 degrees for 40minutes

Servings: 2

♥PANTRY, FRIDGE, MARKET♥♥

2 T. vegetable or mild flavored olive oil

6 chubby chicken drumsticks

4 T. whiskey

Marinade

1/3 C. sweet chili sauce

1 t. ground chili paste

1 T. soy sauce

1 T. minced garlic

1 T. minced ginger

1 medium to large orange - zest removed, juice squeezed

♥PREP

Put drumsticks in a zip lock bag. Mix marinade ingredients, pour over drumsticks and seal the bag, pressing out the air. “Squish” the bag with your hands to completely coat the drumsticks; lay the bag flat in the fridge for at least four hours and up two 48 hours. Hint: whenever you open the fridge, flip the bag.

♥ROAST - total roasting time 50 minutes

Put 2 T. oil in a 10-12” heavy skillet and heat in 400 degree oven until hot. Using tongs, place each drumstick in the skillet (watch for splattering), leaving some space between each one. Reserve the marinade.

*Place the skillet in oven, middle rack, and roast for 10 minutes @ 400 degrees.

*Reduce the heat to 350 degrees, turn drumsticks and roast for10 minutes.

*Turn drumsticks, add 2 T. whiskey and roast for 15 minutes.

Remove the drumsticks from the skillet and keep warm in a shallow bowl or platter. On the stove top, over medium heat, add the reserved marinade, 2 T. whiskey and 2 T. water to the skillet. Bring to a boil, scraping up the sticky bits and simmer 3 to 5 minutes until the sauce thickens and reduces a little. Pour over the drumsticks.

Garnish with one or all of the following: chopped cilantro, green onion, mint, Thai basil

These will be delicious served with a crisp GREEN PAPAYA SALAD and rice. If you are feeling particularly adventuresome and have some time, consider BANH CHUNG or BANH TET (sticky rice cakes) or simply : STICKY RICE or SAFFRON COCONUT RICE.

♥♥ WAYS TO “just wing it” ♥♥ consider or substitute

consider: skin-on thighs or wings, bone in; roasting time will be the same

substitute for sweet chili sauce: 1/2 t. dry chili flakes + 1/3 C. honey, karo syrup, maple syrup or Agave

substitute for chili paste: 1/2 t. dry chili flakes

substitute for orange (although the oranges adds a distinctive flavor): lemon zest & juice

substitute for whiskey: rum, bourbon or scotch

♥ Helpful Hints♥

*sweet chili sauce and chili paste: found in jars at all Asian grocers & on most grocer shelves

*for less or more “hot spice” adjust the chili paste quantity

(MIL post)

one of my favorite kitchen tools

Fri, 27 Jan 2012 21:43:00 -0500

(MIL post)

MIL MISSION #69: CHERRY PIE

Wed, 25 Jan 2012 07:44:00 -0500

Need I say more! There’s nothing quite as nurturing as a “homemade” pie with it’s buttery flakey crust and delicious filling ….feel the love in every bite.

Prep time: 30 minutes

Baking time: 1 hour 15 minutes

Baking temp: 400 degrees/10 minutes; 350 degrees for approx. 1 hour, middle rack

9” Pie pan: glass, stainless, ceramic or aluminum

Servings: 1 - 9” pie

♥PANTRY, FRIDGE, MARKET♥♥

2 or 3 cans/jars (1#, 9oz) sour cherries (sometimes called Morello or pie cherries) equaling 4 C. drained cherries, reserve the juice

1 1/2 C. granulated sugar

1/8 t. sea salt

3 T. + 1 t. cornstarch

2 T. fresh squeezed lemon juice

3 T. cold unsalted butter

♥PREP - Prepare Basic Pie Pastry Roll out two 10-11” rounds. Fold one round in half and lay gently over half the pie pan, folding flap back over so pastry lays across the pan and hangs over the side. Do not trim the overlapping pastry as you will want at least 1” to make a plump fluted edge.

Filling: Drain the berries, reserving the juice. In a bowl, mix the sugar, salt and cornstarch. Stir in 1 C. cherry juice and the lemon juice. Mix in the cherries and pour into the pie pan. Place dots of the butter on top. Fold second pastry round in half and lay over the top.

Crimp the crust, making a plump fluted edge: tuck the overlapping dough under until there is a ridge around the pan rim; pinch the ridge between your fingers, using one or both hands, to create a “crimp” or scalloped edge, rotating the pan as you go. Go back around the gently push the crimped crust in from the outside lip of so it won’t adhere and “catch” on the edge, making it hard to remove a slice of baked pie from the pan without the crust crumbling.

♥ Baking

Place the pie on a cookie sheet, lined with parchment or foil to catch the juices that usually spill over. Bake at 400 degrees for 10 minutes, then reduce the temperature to 350 degrees and bake until the juices bubble up from the CENTER of the pie and are clear and thick. (the juices may bubble up around the sides first, but wait for the center to bubble)

♥♥ WAYS TO “just wing it” ♥♥ consider or substitute

*substitute: frozen sour cherries and bottled cherry juice for the liquid

*consider: a berry or peach pie, using bottled juice (pear, apple or pear) for the liquid

♥ Helpful Hints♥

*check this “how to” on the net: How to Crimp and Flute a Pie Crust

*if the fluted edge crust begins to get too dark before the pie is done, wrap with strips of foil

*freeze left-over juice from canned cherries and use another time in a pie or beverage

________________________________________________________________________________________

In honor of National Pie Day on Jan 23, I made pies for friends: Cherry, Pecan, Mixed Berry and little Mixed Berry Tartlets.

PECAN TARTS

(MIL post)

YUM! NATIONAL PIE DAY - January 23

Mon, 23 Jan 2012 11:55:57 -0500

I have been making pies to honor Pie day —- such a great idea! And to inspire you to bake a pie tomorrow, here’s a photo of the Cherry Pie I made yesterday — (recipe to follow in a few days) If you don’t have time to bake, or maybe don’t want to, there seems to be a lot of pies around now. Here in Portland pies are very popular. My nephew, Josh, who is not only our blog “tech/trouble shooter/glitch finder” but an excellent pie baker himself (he’s the one who told me about National Pie day!) came across this guide to pies in our town: http://www.makemesomepie.com/ultimate-portland-pie-guide/

MIL MISSION #68: CORN & POTATO CHOWDER

Sat, 21 Jan 2012 14:08:00 -0500

One of my all time favorites, this chowder is fantastic prepared as follows or easy to make-your-own by adjusting quantities and/or substituting other ingredients, such as pancetta or roasted sweet or hot chilies. It’s a perfect “just wing it” recipe!

Prep time: 20 minutes

Cooking time: 45 minutes

Servings: 4+

♥PANTRY, FRIDGE, MARKET♥♥

1 T. unsalted butter

2 C. peeled and diced 1/2” cubes) russet potatoes

1/2 C. finely chopped white or yellow onion

1/4 C. finely diced not-too-lean bacon

2 C. sweet kernel corn (fresh, frozen or canned)

1 t. diced jalepeno pepper

2 cans evaporated milk (2- 2/3 C.)

2 C. chicken stock

1 t. sea salt

1 t. finely ground white or black pepper

Garnish: chopped green onion and cilantro or parsley

♥PREP

In an 8 qt. heavy bottom pot, fry the bacon until it is crisp. Remove the bacon and set aside. Add to the bacon fat: butter, potatoes and onion, sautéing until the onion is soft and translucent but not brown. Add the corn, jalepeno, chicken stock, salt and pepper and bring to a boil over medium heat; cover and simmer at a low boil until the potatoes are barely tender. Lower the heat and add the evaporated milk and bacon bits (a reminder from DIL!). Heat until very hot, then simmer (do not boil) for 30 minutes to blend the flavors.

Taste and adjust the seasoning (jalepeno, salt, pepper). Serve in bowls, garnished with a dollop of butter, diced green onion and cilantro or parsley. Delicious accompanied with hot corn bread or freshly bake BEER BREAD.

♥♥ WAYS TO “just wing it” ♥♥ consider or substitute

*substitute: ham, proscuitto or pancetta or consider a vegetarian chowder

*consider adding: 1/4 C. roasted and diced sweet red peppers and/or pasillas

*substitue: unpeeled “new” white, yellow or red potatoes

*consider varying the quantity of your ingredients, for instance, you may want to add more bacon or corn

♥ Helpful Hints♥

*evaporated milk will not curdle in this recipe when it comes to a boil (as will milk or half & half ). You can substitute milk or cream but be careful!

(MIL post)

Harvest Grains Salad with Fresh Herbs. (jessica's attempt)

Wed, 18 Jan 2012 10:46:00 -0500

Original MIL Mission #58: Harvest Grains Salad with Fresh Herbs

Here we have a residual mission that has gone unblogged for many months and also the last blog entry featuring my apartment in the West Village as the Husband and I have up and moved to Brooklyn!

Here are the grains. Now that we live in BK, we are very close to Trader Joe’s, but the checkout lines at the Manhattan TJs can be paaaaaaaaaaainful, so I opted to buy the grains individually. As a result, I’ve since used some of these in other recipes (just last week I threw some orzo into a big pot of Minestrone! Also, I’ve been making a soup every Sunday to have for the week. More on that later.)

And here are all my non-grainy ingredients. I did have some fennel laying around from a fennel, orange and parmesan salad I had made earlier in the week, so I wing’d it right in there.

♥HOW I MADE IT.♥

I measured my grains out, trying to put an even amount of each one so as to simulate the Trader Joe’s party mix. Such beautiful fall colors in fall (which is how long it’s been since I actually completed this mission. Woof.)

I simmered my grains…

…then patiently waited for them to cool to room temp before adding the herbs, veg, oil, lemon juice and vinegar.

♥MIL MISSION #58: ACCOMPLISHED.♥

One of these things is not like the other, huh? My grain salad looks so different from MIL and Marites’! But it’s because of the homebrew grain mix, I’m sure. I can say that I have tasted this salad as made by MIL and mine had the same fresh and tangy taste. I served the salad along side some oven “fried” chicken and mac ‘n cheese. You know, to offset all the healthfulness of the harvest grains.

♥PLATE IT, ATE IT, GRADED IT.♥

scale: 0 (not at all) to 5 (very)

Cupboard to table time: 60 minutes

Difficulty: 2 (I thought that making the grains would be a testy process like perfect rice, but it was really quite easy! I would score this a 1 if I had the TJ mix)

Deliciousness: 4.5 (Next time I’ll go a little heavier on the softer grains like cous cous and orzo to change up the texture)

Impressed Husband factor: 5 (Seriously, though, the man loves a good grain salad)

Leftover-friendly: 5 (I added chopped shrimp to it for lunch the next day. Way to wing it, self.)

(posted by jessica)

Jessica revisits: Incredible Chocolate Chip Cookies

Tue, 17 Jan 2012 12:04:00 -0500

Original MIL Mission #48: Incredible Chocolate Chip Cookies

DIL Jessica here, taking myself off the bench and back into the cooking game. Which is simply a sporty euphemism to distract you from the fact that I’m guilty of some serious blogneglect. Eek.

So, where was I? Ah yes. I revisited MIL’s Incredible Chocolate Chip Cookie Mission during NYC’s Hurricane Irene scare nearly one thousand years ago. We were appropriately placed in Zone C(ookie). Thankfully, Hurricane Irene blew over in the good kind of way and the cookies turned out quite incredible. As forecasted.

(posted by jessica)

can i do anything to rectify too much baking powder in my brownies

Mon, 16 Jan 2012 22:20:00 -0500

Not if you’ve already mixed it in … but if you have, go ahead and bake them. They will definitely have a different texture (softer because of the extra leavening). They may have an “acidic” taste and if this is the case, best to just toss them and start over. Bake them and see what you think. If there is no unpleasant taste, then you have created a “cake brownie”, delicious served with fudge sauce and ice cream :)

MIL MISSION #67: PAPPARDELLE with OLIVE OIL & FRESH GARLIC

Mon, 16 Jan 2012 22:10:00 -0500

There couldn’t be a more satisfying and simpler dish than pasta with fresh garlic and olive oil. Pappardelle (very broad fettucini) is a nice change to the more popular linguine commonly seen on menus —- no matter, any pasta is always a favorite when paired with this easy sauce.

Prep time: 20 minutes

Servings: 4 (or two with left-overs)

♥PANTRY, FRIDGE, MARKET♥♥

1 lb. dried or fresh pappardelle

3/4 C. good quality olive oil, not too fruity

4-5 medium garlic cloves, minced

1 C. water from the boiling pasta

1/2. C. packed fresh parsley, either flat or curly variety

1 C. freshly grated Parmesan

♥PREP

Mince the garlic and chop the parsley; set each aside.

Fill a large pot with cold water, add 2 t. sea salt, cover and bring to a boil. When the water is boiling, add all the papparadelle and cook according to directions (dried pasta will take about 20 minutes, fresh about 4 minutes) stirring gently to separate pasta. Do not over cook, it should be al dente, not too soft and not too firm. The term “al dente” comes from and means “to the bite” referring to the need to chew the pasta due to its firmness.

As soon as the fresh pasta is dropped in the water or 10 minutes after the dried pasta is dropped in, start the sauce. In a medium, heavy bottom sauce pan, heat the olive oil and all the garlic, cooking until the garlic is aromatic and just beginning to change to a golden color. Immediately add 1 C. of the pasta water and swirl or whisk until the sauce starts to emulsify (merge).

Pour the pasta into a colander and drain; no need to worry about it being completely dry. Pour the garlic sauce into the same large pot, heat to bubbling, add the pasta and toss until glossy and coated with the sauce. Toss in 1/4 C. parsley and lift into serving bowls. Add a sprinkling of parsley on each serving. Pass the Parmesan!

Consider serving with CHICKEN MARBELLA or FISH en PAPILLOTE.

♥♥ WAYS TO “just wing it” ♥♥ consider or substitute

*substitute: linguine, fettucini or spaghetti

*substitute: chicken (for a chicken flavor) or vegetable broth

*substitue: grated Percorino Romano, Asiago, Feta or other cheese(s) of choice

*consider: tossing in uncooked baby spinach into hot pasta; it will wilt

♥ Helpful Hints♥

*this pasta is best served right away, but of course the left overs are delicious re-heated.

(MIL post)

MIL MISSION #66: BALSAMIC GLAZED TURKEY BREAST

Sat, 14 Jan 2012 21:38:00 -0500

Turkey is a stand-up idea anytime. Although most of us are accustomed to roasting a turkey for special holidays, we don’t often consider it the rest of the year. It is a delicious idea to consider more often, especially when it’s as easy and quick as this way of preparing a simple and succulent turkey breast.

Prep time: 5 minutes mix marinade. 24 hours to marinate.

Roasting time: 1 hour, 15 minutes or 165 degrees on a meat thermometer

Oven temp: 325 degrees, middle rack

Servings: 2 with plenty of leftovers for sandwiches!

♥PANTRY, FRIDGE, MARKET♥♥

2 1/5 lb. turkey breast, bone in, skin on (a half of a breast or “split” turkey breast)

Marinade:

1/3 C. olive oil

1/2 C. balsamic vinegar

1 t. sea salt

1 t. fresh black or white pepper

1 t. thyme

1 t. sage

2 medium cloves garlic, minced

♥PREP

Rinse and pat dry the breast and place it in a gallon zip lock bag. Mix all ingredients for the marinade and pour over the breast. Seal the bag and press the marinade all around the breast.

Refrigerate 24 hours, turning the bag every now and then, if and when you open the fridge.

♥ROAST

Place the breast, skin side up,in a cast iron skillet. Pour the marinade over the breast. Insert the meat thermometer into the thickest part of the breast, not touching the bone or cartilage. Roast, uncovered, until the temperature reaches 165 degrees. Remove from the oven and let rest for at least 15 minutes before slicing.

Option: set the breast aside and deglaze the pan by adding 1 C. white or red wine and reduce over medium heat. Deglazing is a cooking technique for removing and dissolving caramelized bits of meat from a pan to make a pan sauce .

Consider serving with your favorite cranberry sauce and one of these side dishes: WILD RICE SALAD with MANGO & TOASTED PECANS, HARVEST GRAINS SALAD with FRESH HERBS or CREAMY POLENTA

♥♥ WAYS TO “just wing it” ♥♥ consider or substitute

*substitute a turkey hindquarter (thigh/leg) or a whole turkey, but adjusting the roasting time is necessary

♥ Helpful Hints♥

*the breast can be marinated up to 48 hours before roasting

*the cast iron skillet, or any heavy bottom skillet, is only necessary for roasting if you plan to deglaze on the stove top.

*SHOPPING: I found fresh, Kosher split turkey breasts at my local Trader Joes

(MIL POST)

I had the pleasure of trying your food at the palmer pletsch seminar in portland this week and would love if you shared your cornbread recipe it was lovely!

Thu, 12 Jan 2012 12:27:00 -0500

Thank you so much for your request — the recipe for the Savory Corn and Onion Spoon Bread has just been posted!