Spork or Foon?

HOLLA!!! NEW DESIGN!!!

I am SORRY For the two-month hiatus. That will be explained in another post.  But I promise I'll be back soon with some more stuff. But first, let's talk about this new design!!!

I'm still working out some kinks, but I had to take matters into my own hands and design this puppy all by myself (yes, I did just say "this puppy", a phrase that I don't think has been used to describe something since Top Gun or some other 80s movie) and it's been a lot of trial and error. There are still some things that don't work (like the links up top that say "Home, Archives, Subscribe") that I can't figure out how to make work/delete, and some other design things I'm slowly working through. But since I have no patience, I decided to publish my blog as is, because I LIKE IT!!!! Not to toot my own horn. But I can't believe I did this and coded it by myself! Thanks Google and all of your tutorials! HOLLA! 

YAAAAAAAAAAAY New design! 

Sausage and Pepper Quesadillas

... or as we call them in New York: Saw-sage and peppuhs. 

Now, normally you'd never serve these in a quesadilla. Sausage and Peppers are supposed to be served in a nice loaf of Italian bread. Once, I was in the supermarket with Jack and he asked me if he needed to get hot dog buns for the sausage and peppers.  Horrified, I exclaimed "Hot dog buns!?  Who does that? That's an abomination. Don't ever suggest something like that again!" 

I knew I was justified in my horror when the woman besides us looked at us and started laughing a knowing laugh. She knew. You would never do such a thing. Horrible.

So I know I'm slightly bastardizing sausage and peppers as we know it.  But I wanted to make this a good party food, and frankly, sauage and peppers can be a meal in itself. And with all of the other foods that clog our arteries grace our tables on Super Bowl Sunday, I wanted to make this a fun, shareable dish.  

At first, I tried these with just sausage, peppers and caramelized onions between two tortillas. While delicious, there was something amiss.  The tortillas really didn't adhere to the sausage and peppers the way most quesedillas do. And then I realized something was missing. Cheese. 

Now, normally, you wouldn't add cheese to Sausage and Peppers (unless you're at the San Gennaro feast in Little Italy and ordering a Philly-Cheesesteak Style Sausage and Peppers, where they add cheese). But in this case, it really needed something to make this whole dish come together. So I added mozzarella. And BAM. There it was. Perfection. 

I also learned another lesson from this. I think... I THINK... that quesedillas are always supposed to have cheese. Because queso means "cheese" right? Quesedilla? Cheese...dilla? Until now, I had never realized that. 

I know. I know. Laugh if you must. I deserve it. 

I ALSO JUST REALIZED SOMETHING!  This dish is super New York! So I dedicate it to the Giants!

You're welcome, Eli.

Sausage and Pepper Quesedilla

Makes 4 Quesedillas

4 Hot Italian Sausages

4 Peppers, sliced

4 Onions, sliced into 1" rings

1 cup shredded mozzarella Cheese

Extra Virgin Olive Oil

Heat 2 tbsp oil in a large skillet over medium high heat. Add onions and cook for 5 minutes, until translucent. Lower heat to medium low and cook until caramelized, stirring often so they don't burn, about 20 minutes.  Add peppers and cook for an additional 10-15 minutes over medium low heat until peppers are tender and onions are beautifully caramelized. Remove from heat. 

In a separate skillet, cook sausages until cooked through, about 7-8 minutes. Remove from heat, and let cool.  When sausage has cooled enough to handle, carefully slice into 1" rounds.  Add to peppers and onions.

Heat a clean, medium skillet over medium high heat.

Arrange 1/4 of sausage, pepper, and onion mix on one tortilla and top with 1/4 cup mozzarella cheese. Top with another tortilla. Place on skillet and cook for 2 minutes, or until tortilla is gold brown. Press down slightly with a spatula to make sure cheese is melting. Flip and repeat on the other side. 

Repeat to create three more quesadillas.  Cut into quarters and serve immediately. Root for the Giants. 

 

Buffalo Chicken Pizza

 

The first time I ever heard of Buffalo Chicken Pizza was a few years back. A friend of mine was raving about it. I thought it was disgusting and slightly judged him. As an Italian, how could he like something that so bastardized pizza? This is sacred!!! 

Now, I see buffalo chicken pizza everywhere. And it never bothered me any less than it did that day. Why? Why would you do such a thing? I've seen all types of pizza - I mean, really, I live in the pizza mecca of the United States: New York City (sorry, Chicago, but it's true). I've seen pizza with ziti on it. Pizza with pineapple (gross. I mean, really. Just gross.) and at Pizza Hut in London (don't judge, I was in college, and it was a weekly thing while we studied abroad), even corn on pizza. But for some reason, nothing bothered me as much as buffalo chicken on pizza.

Until Sunday. 

Sunday, the day that would live in caloric infamy for me. The day I stuffed my face with nachos, and yes, pizza. Because this was RIDICULOUS. 

Some things get me really excited when I am able to mock familiarity. For example, I play the piano. I am not a great piano player by any means, but I used to be very good. Now, I get by. But when I start to play a song and I hear that familiar chord that I have heard played so many times before by others, but now I have played it myself, I start to squeal with excitement. 

And this is how I felt when I successfully made the buffalo sauce for this chicken.

I kid you not. It's sad, I know. But when that buffalo smell hit my nose and slightly made me want to sneeze from the spices, I started jumping up and down from excitement, and stuck my nose back in the pan to smell again. 

I tossed the chicken in the sauce, placed it atop my pizza crust, popped it in the oven, and waited with breathless anticipation.  I chopped up some celery, to add some positive nutritional value (they say that celery has negative calories, which of course is a big fat lie told by big fat liars, but if you want to believe that, then you can say that the celery cancels out the cheese calories of this pizza) and drizzled some blue cheese dressing atop the pizza.

HEA. VEN.  My Italian friend earned his Italian card back, because this pizza transcends nationalities. It is just goodness in every single bite. And SO easy to make. And SO perfect for a Super Bowl party food. 

 

 

BUFFAL CHICKEN PIZZA

• 1 lb package of chicken breasts
• Extra Virgin Olive Oil
• 2 tbsp butter
• 1 tbsp worchestershire sauce
• 1/2 cup hot sauce (I use Frank's Red Hot, because they have the best slogan ever. I love the ad geniuses that came up with the little old lady sayin "I put that sh*t on everything.")
• 1 celery stick, chopped (optional)
• 1/2 cup blue cheese dressing (you can use more if you'd like)
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella cheese
• Kosher Salt and freshly ground black pepper
• 1 pre-made store-bought pizza crust

Preheat oven to 350F. Line a baking sheet or pizza stone with parchment paper. 

Heat 2 tbsp olive oil in a medium-large saute pan over medium high heat.  Season chicken with salt and pepper, and cook until cooked through, about 7 minutes.  Set aside and let cool slightly.

In a small sauce pan, melt butter over medium-high heat. Add worchestershire sauce and hot sauce and combine.  Remove from heat. 

Cut chicken into pieces (I cut them into 2" cubes).  Toss in hot sauce.  Set aside. 

Place pre-made pizza on baking sheet or pizza stone.  Top with tomato sauce and mozzarella. Top with chicken.  Place in oven and bake until crust is golden brown and cheese is melted, about 18 minutes.  Remove from oven. Top with blue cheese dressing and celery. Serve immediately. 

 

 

Beer-Braised Chili Cheese Nachos

 

 

It's Super Bowl Week! Which means this week will be jam-packed with awesome foods that are sure to make your waistline cry and raise your blood pressure just a tad. 

I love the Super Bowl. It has become the best unofficial holiday in America.  It has gotten to the point where people complain that we don't have the Monday after Super Bowl off. And it's true. Even non-football lovers watch the Super Bowl, if not for the game, if not for the guys in tight white pants, but for the other things.  Who is going to sing the National Anthem?  Will the halftime show ever be worth watching? And it is the only time where people demand SILENCE during the commercial breaks so they could watch brilliance that cost companies 8 bajillion dollars a second. 

Yesterday was a rough day for me.  I've got t-minus 8 months to my wedding, and I was full-on in exercise mode, working out for an hour-and-a-half a day.  Thursday morning, I was on the elliptical in my apartment, doing a pre-work workout, as I was going out to dinner with friends that night and didn't want to miss a day.  I briefly stepped off the elliptical to grab some water and stepped onto a weight that was placed in the middle of the floor.

"Oh." I thought to myself as I stepped back onto the elliptical, "I'd better be careful that I don't step on that weight again."

Did I think to move it? No. Of course not. That would be what normal people would do, not me.

30 minutes later, as I complete my workout and get ready to do some Jillian Michaels 30-Day Shred, I step off the elliptical and BLAM. Face right in the floor. Ankle twisted. Weight still there. Almost mocking me. 

So now, here I am, swollen ankle, hobbling around because I tripped on a weight. Do you know how embarrassing it is to explain to people that you are limping because you tripped on a weight? 

Now that I come to think of it, it is embarrassing explaining any story of why you sprained something. Some how, you always sound like an idiot, unless you were, like, rescuing a small puppy or running a 64-mile marathon. 

To not ruin all of my hard work, I swore I was going to eat SO HEALTHY until I could work out again. Or, little did I know it, until I started cooking some super bowl recipes. These nachos were the death of me. I had to keep tasting the chili, you know, because the flavors go through so many stages of development, I had to make sure it was right. And then the chips. Why is it so true that once you pop, you can't stop?  And really, guacamole is the death of me. But it's a good fat, right?

 

I mean, really, doesn't this just make you want to slide right down that greasy mountain of cheesy, meaty goodness?

These nachos are the business. I don't even know what that really means, but I've heard people use this term when something is awesome. So that's what these are. The business. The meat is so tender and flavorful, and really, it is braised in beer so you can't get more American Football than that. Cheese. Chips. Guac. Sour Cream. Jalapenos. COME ON. EAT THIS NOW! 

I adapted the recipe from Top Chef Chili Cookoff Winners Sarah, Chuey (remember him!) and Chris C and made a simplified version of theirs. So there are no beans in this chili (who knew? I mean, besides Texans), and I've gotta say, I like it better without the beans! It's the business! 

 

 

Beer Braised Chili Cheese Nachos

• 1 pounds ground beef chuck
• 1 cup whole peeled tomatoes and juice from can
• Olive oil, as needed
• 1 tablespoon oregano
• 1/2 white onions, sliced
• 1 clove fresh garlic
• 1 tablespoon ground cumin
• 1 bottles beer
• Kosher salt and fresh black pepper, as needed
• 1 cup chicken broth
• 1 whole Roma tomato
• 2 cups shredded cheddar cheese
• 1 avocado
• 1 tsp fresh squeezed lime juice
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 jalapeno
• Sour Cream

DIRECTIONS

 In a large pot, heat 2 tbsp of olive oil over medium high heat. and begin to brown the meat.  When meat is brown, deglaze with beer. Lower heat to medium and reduce beer to 1/4 cup (about 10 minutes)

Heat the broiler. Slice the onions into 1" rings.  Slice tomatoes.  Place on a baking sheet and place in oven. Broil until onions and tomatoes are charred, about 10-15 minutes. 

In a small sauce pan, heat 1/4 cup olive oil, add garlic clove and cook over low heat for 10 minutes until soft. Once tender, drain oil.

In a blender – blend charred onions, garlic and smoked tomatoes.

Combine all ingredients in the large pot that has the beef and beer. Add onion/tomato mixture, canned tomatoes and oregano and cumin. Season with salt.

Cook on medium, adding chicken broth gradually. Cook for 1 hour or until flavors blend together, and season at the end of cooking.

Heat broiler again. In a pyrex bowl or baking dish, add chips. Using a slotted spoon, add chili (as much as you like. I added about 2 cups of chili atop the chips). Top with cheese.  Place in oven under broiler until cheese is melted, about 7-10 minutes.  

Meanwhile, make the guacamole.  Remove the pulp from the avocado and place into a small bowl. Mash with a fork until smooth. Add garlic and onion powder, lime juice, season with salt and pepper to taste.  

When nachos are done baking, remove from oven. Top with guacamole, sour cream, and sliced jalapeno. Enjoy!  

 

 

 

Surf and Turf - Scallops with Filet Mignon, Caramelized Shallots and Grilled Corn

 

 

This is a dish that was born from the fact that I REALLY DIDNT WANT TO COOK DINNER the other night.  Jack had been out of town for a few days, I was sick (and I never get sick), and it snowed for the first time since Halloween (that sounds so weird).  

 When Jack got home, I was so thrilled to see him. I hate it when he is away, because I love him (I know, don't groan, it's gross), but I hated it even more because we had to put Remy in boarding at doggy daycare in NJ while he was gone. So it was a total family reunion. We were happy, laughing and petting Remy and Jack looked at me and goes "So what are you making for dinner?"

"I think you should cook for me tonight," I said. 

What was flowers and roses and unicorns and ponies, turned into a full on 5-year-old temper tantrum, complete with foot stomping and arms flailing (we are 30 years old, mind you). "What do you MEAN I should cook?" Jack asked incredulously, his voice getting higher and higher pitched with each syllable. 

"I mean that you never cook for me and I think you should cook for me - I'm sick!" 

"No, no, no, no, no!" Jack whined (I am not kidding). "Can't we cook together?"

"Jack, seriously, why do I always have to cook?"

"Because you're the cook!" 

"OK, but you can cook, too!"

"But I don't like cooking!" (at this point, his voice was at a high-F).

"If you don't cook, then I guess we're not eating."

I finally got him to agree on cooking and we went to the supermarket to pick up a few things. He wanted scallops and corn, so I suggested adding some filet mignon (I had some in the fridge from the day before) and other accoutrements. We got home, went into the kitchen, and I started cooking. 

Yes, you read that right. I started cooking. And it wans't even a conversation. I just started slicing the shallots, pulling out ingredients, and cooking. At least Jack hung out with me in the kitchen while I cooked. That made me happy. 

This is why I will never win these arguments. I can't help myself. I don't want anyone else to cook but me. 

Damn me!!! 

But let's talk about the dish a little - it was AMAZING. I had no idea what I was doing when I was putting it together, but it came together SO beautifully, and the addition of the filet mignon just REALLY brought this dish to another level. Sweet caramelized shallots mixed with corn, tender bay scallops, juicy filet mignon and a delicious broth just really made this dish one for the books.  

This is a perfect Valentine's day dinner that holds a core relationship lesson at its heart - I think? Something about comprimise? Selflessness? Giving back? Maybe?

I still don't get how I ended up cooking. 

SURF AND TURF - SCALLOPS WITH FILET MIGNON, CARAMELIZED SHALLOTS AND GRILLED CORN

Serves 2

1 8 oz beef tenderloin, trimmed

1/3 lb bay scallops (or if you want to splurge, diver scallops)

1 tbsp sherry

1/4 cup chicken stock

1/4 cup vegetable stock (you can just use 1/2 cup chicken or veg stock if you don't have both)

1/2 cup corn (I used canned corn (GASP! I know! But it's January!)

3 tbsp heavy cream, divided

2 shallots, sliced thin

3 tbsp butter, divided

1/4 cup diced baby bella mushrooms

2 tsp sweet paprika

chives, for garnish

1 tbsp thyme, chopped

Kosher Salt

Freshly Ground Black Pepper

Heat butter in a medium skillet over medium heat. Let brown (the butter will smell wonderfully nutty), but be careful not to burn it. Turn heat to medium lower and add the shallots. Cook until caramelized (this takes me about 10 minutes or so), stirring often so they do not burn. Raise heat to medium and add corn, thyme and paprika.  Cook for 2-3 minutes, until corn is warmed through, then add 2 tablespoons heavy cream. Season to taste with salt and pepper. Set aside. 

In a medium skillet, heat 1 tbsp butter over medium high heat. Season tenderloin well with salt and pepper. When skillet it hot, place tenderloin on skillet and let cook to medium rare (I usually cook it between 4-6 minutes a side, depending on the size of the tenderloin. For an 8-oz, it's usually closer to 6 minutes, but trust your judgement!).  Remove from skillet and let rest. 

Deglaze pan with sherry, scraping up all of the bits from the bottom.  Add stocks and 1 tbsp heavy cream and let come to a simmer.  Add chopped mushrooms and reduce slightly. Cook until mushrooms are tender (about 5 minutes). Season to taste with salt and pepper. Set aside. 

Dry the scallops using a paper towel. Heat 1 tbsp butter in a large pan over medium-high heat. Add scallops and cook until just cooked through, about 2 minutes.  Season to taste with salt and pepper.

To Assemble:

Spoon 1-2 tbsp broth in the middle of the dish. Top with 1/3 cup corn/shallot mixture. Slice tenderloin and place 1/2 of sliced tenderloin atop the corn. Top with scallops. Sprinkle with diced chives. Repeat with other dish. Serve Immediately.

Chocolate Mascarpone Brownies

Alright, I know this isn't the prettiest photo in the world. But that doesn't matter, because these are the best brownies ever to hit the history of the world.

I'm not a brownie person. When I was young, my parents would make the box mix brownies and the smell would literally make me want to vomit. I'm not kidding. I shudder at box mix brownies. 

I do not shudder, however, and smooth, fudgey brownies, that are enhanced by the smooth, sweet,velvety mascarpone cheese and topped with a decadent ganache. No, no. These brownies don't make me want to vomit at all. Quite the contrary. These brownies make me do the happy dance. 

I don't know what else to say. These seriously, seriously are the best brownies I have ever had. Hands down. Forget your diet. Eat these today. 

Chocolate Mascarpone Brownies  adapted from Bake or Break

1 cup unsalted butter (plus more for preparing pan)

3 ounces semisweet chocolate, finely chopped

1 cup granulated sugar

1/2 cup cocoa powder

1/2 cup mascarpone cheese, softened

3 large eggs, at room temperature

2 teaspoons vanilla extract

1/2 cup all-purpose flour

1/4 teaspoon salt

Ganache

6 ounces high quality bittersweet chocolate (60%), finely chopped

6 tablespoons heavy cream

3 Tablespoons unsalted butter 

Preheat oven to 350°. Butter an 8-inch square glass baking pan and set aside.

Place the butter and chocolate in heat-proof bowl and set over a pot of simmering water.  Stirring constantly, melt butter and chocolate.  Set aside and let cool.

Sift sugar and cocoa powder. Add to the butter/chocolate mixture. Beat in (by hand) the mascarpone, eggs, and vanilla extract until smooth. Fold in flour and salt.

Pour batter into pan and spread evenly.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan on cooling rack.

Ganache

Place chopped chocolate in a small bowl. Set aside.

In a small saucepan, heat the butter and cream over medium heat, stirring constantly. When mixture is almost boiling, pour over the chocolate. Let stand for 30 seconds. Then, stir until smooth.

Pour ganache over cooled brownies and spread evenly.

Allow ganache to firm before cutting brownies. Brownies may be placed in refrigerator to expedite this.

Yields 16 brownies.

 

Peanut Butter Criss Cross Cookies

OK I know we're still all watching what we eat here, but for those of you who are bored of healthy food or blessed with lightning speed metabolism and don't need to worry about calories, I'm back on the wagon of posting fun sweets!  

These cookies are from Dorie Greenspan, my baking hero. I met her once and I honestly felt like I could die happy.  She is my go-to when it comes to dessert. 

We all know the beauty of mixing peanut butter and chocolate. I honestly would love to give a big "Holla!" to the person who invented that combo - they have made millions of people very happy. It's funny - normally, I don't like peanut butter cookies. Add chocolate? Bam. I'm nomnomnoming all over the place. 

These cookies are crisp on the edges with a wonderfully soft and chewy center. And of course, studded with little chocolate chips that make my heart jump with delight. 

Peanut Butter Crisscrosses
adapted from Baking: From My Home to Yours, by Dorie Greenspan

2 ½ cups all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
pinch of grated nutmeg
2 sticks (8 oz.) unsalted butter, at room temperature
1 cup peanut butter (crunchy or smooth) (I used crunchy Jif)
1 cup packed light brown sugar
¾ cup sugar
2 large eggs
1 ½ cups chopped salted peanuts (I used honey roasted peanuts)

4 oz mini chocolate chips or chopped dark chocolate

about ½ cup sugar mixed with 2 tsp cinnamon, for rolling

Position the racks to divide the oven into thirds and preheat the oven to 350°. Line two baking sheets with parchment or silicone mats.

Whisk together the flour, baking soda, baking powder, salt and nutmeg.

Working with a stand mixer, fitted with a paddle attachment, beat the butter on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the eggs one at a time, beating for 1 minute after each addition. Scrape down the sides and the bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear. Mix in the chopped peanuts and chocolate chips. You’ll have a soft, pliable (mushable, actually) dough.

Pour the ½ cup of sugar into a small bowl. Working with a level tablespoonful of dough for each cookie, roll the dough between your palms into balls and drop the balls, a couple at a time, into the sugar. Roll the balls around in the sugar to coat them, then place on the baking sheets, leaving 2 inches between them. Dip the tines of a fork in sugar and press the tines against each ball first in one direction and then in a perpendicular direction – you should have a flattened round of dough with crisscross indentations.

Bake for about 12 minutes, rotating the sheets from top to bottom and front to back at the midway point. When done, the cookies will be lightly colored and still a little soft. Let the cookies sit on the sheets for a minute before transferring them to cooling racks with a wide metal spatula. Cool to room temperature.

Repeat with the remaining dough, making sure to cool the baking sheets between batches.

Storage:
The cookies will keep for at least 5 days in the cookie jar. Wrapped airtight, they can be frozen for up to 2 months.

Vanilla Bean Cheesecake with Mixed Berry Compote

Ok, OK, I know we all want to be healthy right now, but would you look at that? And Valentine's Day is a few weeks away, so we all know we're just going to start indulging again, so let's start now. 

Man, I am the worst influence ever. 

I love me some cheesecake. Smooth, creamy, sumptuous. I know that berries are out of season, but I brought them back into season by putting a pinch of all-spice in the compote, making these feel nice and wintery. 

Oh man. Would you look at that? I don't mean to toot my own horn, but wow. My mouth is watering just thinking about the wonders of this cheesecake. 

Obviously, this isn't supposed to happen. It looks more like a souffle than a cheesecake. It still makes me want to faceplant right into this. 

Is it time to break our New Years diets yet? No? Too soon?

Vanilla Bean Cheesecake with Spiced Berry Compote

Vanilla bean Cheesecake Recipe adapted from Joy of Baking

Filling:

32 ounces cream cheese, room temperature(use full fat, not reduced or fat free cream cheese)

1 cup granulated white sugar

3 tablespoons all purpose flour

5 large eggs, room temperature

1/3 cup (80 ml) heavy whipping cream (double cream)

1 tablespoon lemon zest

2 vanilla beans

Crust:

2 cups graham cracker crumbs 

 1/4 cup granulated white sugar

1/2 cup unsalted butter, melted

2 tsp cinnamon

Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Wrap the outside of the pan with aluminum foil. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.

For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan, Cover and refrigerate while you make the filling

For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.Scrape down the sides of the bowl. Add the whipping cream, lemon zest, and beat until incorporated. Split open your vanilla beans and scrape out the seeds and guts inside the bean. lRemove the crust from the refrigerator and pour in the filling. Place the cheesecake pan a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 -90 minutesor until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and place on a wire rack.

Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.  Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool completely before covering with plastic wrap. Refrigerate several hours, preferably overnight. Top with compote

Spiced Berry Compote

1 cup blueberries

1 cup raspberries

1 cup blackberries

1 lemon

Select about 1/2 cup of the a mixture of the berries  and set aside. These will be added raw to the cooked compote; set aside.

Place the remaining berries in  a medium saucepan.

Use a fine grater or a Microplane to zest the lemon. Add 1 teaspoon of the zest to the pan. Squeeze 1 tablespoon of juice from the lemon and add to the pan. Add the sugar and stir to coat the fruit.

Place the pan over medium-high heat and cook, stirring often to dissolve the sugar. By the time the sugar has dissolved, the fruit will have released a lot of juice. Boil for about 4 minutes to reduce the liquid somewhat, then reduce the heat and simmer for another 2 minutes, or until the rhubarb is soft. Don’t worry if some of the rhubarb falls apart.

Remove from the heat and stir in the reserved berries. Cool to room temperature, then refrigerate in a covered container until cold. (This makes about 4 cups of compote, but the extra will keep for a couple of weeks and is delicious for breakfast with some greek yogurt.

Get more deliciousness at Almond Cake with Strawberry-Rhubarb Compote Recipe | Leite's Culinaria

 

Sea Urchin (Uni) Pasta

I LOVE UNI. 

Love it. Can drink it with a straw. I know it really freaks some people out, but honestly NOMNOMNOM to Uni.

Jack and I hae been talking about making this dish ever since we saw Anthony Bourdain eat it on No Reservations in the Food Porn episode. Sexy Eric Ripert, Chef extraordinaire of Le Bernadin created this dish that actually isn't on the menu and apparently costs a fortune. 

Since that day, Jack and I swore that we would find Uni and make an uni pasta. A few weeks back, we dined at Marea, a phenomenal seafood restaurant in Manhattan helmed by Chef Michael White, who also had a sea urchin pasta. It may be the single best plate of pasta I have ever eaten. 

The next day, we were online looking for Sea Urchin. Luckily, Citerally, the supermarket around the corner from our apartment, sold it. In we went, and man, did we give those fishmongers (love that word) a run for their money. We had NO IDEA what actually was in those spiny little shells. They told us "Four or five strips of uni." OK, but what's a strip? How much does it weigh. We were informed that each only weight about 1/2 an ounce. 

So we bought 20. Wiped them clean. That's how we do it. 

I was so excited to open up the pretty box they put them in to find this. 

 I was tempted to eat it straight, but I refrained. Jack found a video in Italian of a woman making Uni pasta, so I just followed her directions. Saute lots of garlic, add parsley, add uni, serve. 

Done and done. 

The sauce was rich and creamy and delicious. We topped it with some grilled jumbo shrimp (I wish I could call them prawns. It sounds so much more elegant.) and enjoyed our pasta. 

I must say, though, that I smacked my head and realized how much of an idiot I am, because I have the Le Bernadin cookbook with the recipe for Eric Ripert's Sea Urchin pasta. 

Looks like it's back to the store to wipe them out of urchin once again. 

Sea Urchin Pasta with Grilled Shrimp

serves 4

Ingredients

• 2 tablespoons shallots, minced (about 2)
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 1/2 cup of dry white wine
• 1/2 cup chicken stock
• 4 ounces sea urchin (12 to 18 whole urchins)
• 1/2 cup butter, cut into chunks
• 1 tablespoon chopped parsley
• Salt and ground black pepper to taste
• 1/2 pound large shrimp
• 1 box bucatini (or other thick pasta)

Directions

Set water in a pot over medium high heat to boil. Sprinkle water with salt. When boiling, cook the pasta to al dente (follow cooking time recommendation on package)

In a 9-inch saute pan over medium-high heat sweat shallots, garlic, hot pepper and oregano in the olive oil. About 2 minutes, until limp. Add wine and chicken stock, reduce this by half. Add sea urchin, cooking for 30 seconds. Whisk in butter, chunk at a time, breaking up urchins as you mix. Add parsley. Season with salt and pepper. Add lobster at the last minute. Toss in sauce, and the pour over bucatini. Toss with spaghetti. 

The Perfect Omelette

One thing I love to do when I am watching what I am eating (more than usual), is make unique, healthy omelets. It keeps my meals interesting and keeps me from being bored of any monotonous routines. Because when a food routine gets monotonous, I start thinking about cheeseburgers. And chocolate. And cookies. And pizza. And a bagel. 

Seriously. It has to stop. 

I personally don't like going out to eat for breakfast, because I find that most breakfasts served at restaurants are crap. If you know how to make an omelet at home, why pay $20 to get someone else to make an omelet for you?   Seriously! When did breakfast get to be $20???? 

I adapted this recipe from Ina Garten, because, seriously, I get a kick out of Ina Garten. She makes me feel calm. Paula Deen makes me want to drink butter, Ina Garten makes me want to take a nap in a farmers market. I love listening to her say things in French (like when she says Endive, she says En-deeve) and talk about Jeffrey. 

I've learned a lot from Ina about the art of cooking eggs. And it is an art. Did you know that the folds in a chefs toque represent the 100 ways a chef should know how to make an egg? I'm not kidding!  100 ways! 

The key to omelet making is to keep your stove over medium-low heat and let the eggs cook slowly. Also, beat the eggs very well before putting them in a pan, allowing them to get nice and fluffy.

Herb Omelette adapted from Ina Garten 

• 1/2 tablespoon medium chopped fresh Italian parsley
• 1/2 tablespoon medium chopped fresh chervil
• 3/4 tablespoon thin sliced fresh chives
• 1 extra-large eggs
• 2 extra-large large egg whites
• 2 tablespoons milk
• Pinch kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 2 ounces plain goat cheese or cream cheese 

Combine the parsley, chervil and chives in a small bowl and set aside.

Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.

Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.

Flip the omelet, and remove it from the heat. Crumble the goat  or cream cheese over the center of the omelet. Tri-fold the omelet and plate immediately.