Spork or Foon?

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.

 

French Laundry Duck Roulade

Can we just talk for a second about the fact that Jack made this?

Jack. My fiance. The one who used to cook but refuses to cook anymore because he says that I am such a good cook that why should he cook?

The same Jack that, when he cooks for himself, he won't make any extra for me because I won't eat what he makes (it's true. It's pasta or something and I try to avoid pasta unless they are awesome, because I have a slow metabolism). But yet he'll get so mad at me when I ask for a bite because Jack doesn't share food?

Can we just talk about how impressive that is?

This is a dish from the French Laundry Cookbook and it is, in a word, divine. Duck is wrapped with greens, placed in a wonderful broth of  cream, corn and chives and topped with tender mushrooms. 

Jack needs to cook more. 

Duck Roulade - Adapted from The French Laundry Cookbook

Serves 4

• 1 whole duck breast
• Salt
• Black pepper
• 1/2 teaspoon allspice
• 4-5 large chard leaves
• 6-10 fresh shiitake mushrooms
• 4 tablespoons butter
• 1/2 cup duck demi-glace
• 1 minced shallot
• 1 tablespoon minced chives 
• 1 tablespoon minced parsley
• 1/2 pound  potatoes
• 1/4 cup cream

1. Blanch the chard or cabbage leaves in a large pot of salty boiling water for 3-4 minutes. Pull them out and plunge them into a large bowl of ice water. Let them cool a few minutes and drain on a clean cloth towel.
2. Make the roulade. Trim the duck breasts of all sinew and skin and veins, then put them between two pieces of wax paper. Gently pound the thicker end of the breast with a meat mallet or empty wine bottle until it is about the same thickness as the skinny end of the breast.
3. Peel and chop the potatoes into large pieces. Boil in lightly salted water. 
4. Trim the edges of the breasts to get a rectangular shape. Generously salt and pepper them, then sprinkle on the allspice.
5. Lay out the cabbage or chard leaves on a cutting board and remove the ribs with a sharp knife.
6. Pull out a piece of plastic wrap about 15-20 inches long and lay it flat on a counter.
7. Lay out the chard leaf flat on another part of the counter. You want pieces large enough to wrap a rolled duck breast in one layer. If your leaves are too small, overlap them. This will make rolling a little harder, but you can still do it.
8. Tightly roll the duck breast lengthwise into a long cylinder. Place it on the chard leaf, then gently roll the leaf around the breast. Make sure it goes all the way around.
9. Pick up the roll gently and place it — seam side down — on the plastic wrap in a spot that is closer to you than the center of the wrap. Tightly roll the plastic wrap around the roulade.
10. To seal, twist one end of the wrap away from you until that end of the roulade is tightly sealed. Twist the opposite end of the plastic wrap toward you. Tie the ends of the wrap together over the center of the roulade. If you want, you can make these roulades several hours in advance and keep them in the fridge.
11. To assemble the dish, make sure your mashed potatoes, scorzonera or parsnips are done. Basically you cook them until soft, mash them with a fork or potato masher, run them through a ricer or food mill if you want a finer texture, then mix in 2 tablespoons butter and the cream. Taste for salt and add if needed. Keep warm on very low heat.
12. Now poach the duck. Get a saute pan with high sides, or a pot large enough to fit the roulades, and put enough water in to submerge them. Bring it to a bare simmer, about 190 degrees. Turn off the heat and drop the roulades in — the water will still be hot enough to poach them. Leave them in the water for 10 minutes.
13. Meanwhile, make the shiitake and sauce. Heat the demi-glace in a small pot until it steams.
14. Get a saute pan hot over high heat. Add the fresh mushrooms and dry-saute them until they release their water, stirring often. When most of the mushrooms’ water is gone, add a pinch of salt, the remaining butter and shallot and saute for 2-3 minutes.
15. Add half the demi-glace and let it boil down to almost a glaze.
16. Remove the roulades from the poaching water and gently take off the plastic wrap. Using your sharpest knife, slice them into stout cylinders. In a shallow bowls, pour in little pools of the remaining demi-glace, then top with a dollop of the mashed scorzonera. Place a piece of the roulade on top.
17. Mix in the parsley and garlic chives into the mushrooms, and place a little on top of the roulade. Serve at once.

Poached Eggs in Tomato Sauce with Chickpeas and Feta

This may be one of the most fun dishes to eat. I think anything that gives you an excuse to just tear into it with your hands is worthy of making. Tomatoes are simmer with chickpeas and sprinkled with feta, and then topped with eggs and baked in an oven. 

And then, you feast. no plating. No cutlery. Just your hands, and food. How it was always meant to be. 

This dish is healthy and so incredibly delicious. I honestly don't believe that healthy food has to be boring. You don't need to eat steamed chicken and asparagus every day. You can play around. You can have FLAVOR! Flavor is ok! 

Poached Eggs in Tomato Sauce with Chickpeas and Feta adapted from Bon Appetit

Ingredients

• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, coarsely chopped
• 2 jalapeños, seeded, finely chopped
• 1 15-ounce can chickpeas, drained
• 3 teaspoons Hungarian sweet paprika
• 2 teaspoon ground cumin
• 1 teaspoon red pepper flakes (optional)
• 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
• Kosher salt and freshly ground black pepper
• 1 cup coarsely crumbled feta
• 8 large eggs
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon chopped fresh cilantro
• Warm pita bread

Preparation

Preheat oven to 425°. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, red pepper flakes (optional) and cumin and cook for 2 minutes longer.

 Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.

 

 

Steamed Sole with Butternut Squash Sauce and Rock Shrimp

Happy New Year!  To start the New Year off right, let's start off with a healthy recipe, shall we?

After all of the holiday indulgences, it's time to lighten up with this incredible, so-good-I-can't-believe-it-doesn't-have-cream-or-butter dish.  Harold Dieterle, the winner of Top Chef Season 1 actually won the 1st Top Chef Challenge ever.  The challenge of the episode, titled "Who Deserves to Be Here", was to basically cook a fantastic meal to serve to your peers.  Harold won with this dish - a steamed Thai Snapper atop braised Brussel sprout leaves and a butternut squash puree topped with chanterelle mushrooms and rock shrimp.

I made this dish a few years back (please click here and laugh at the photo) and forgot how good it was.  I revisted it a little bit - changing out the snapper for sole (whenever I get snapper, it is filled with bones. I'm not sure why. I'm not a fishmonger (I love that word, I use it whenever I get the chance), actually found Rock Shrimp (and WOW are they flavorful), and omitted the chanterelle mushrooms, which I can never find fresh. 

This dish is a snap (get it? snap? Snapper?... Anyone?) to throw together and it is so incredibly satisfying. When I say that you won't believe that it is healthy, I'm not kidding. The sauce is rich and thick and bursting with the rich, sweet flavor of butternut squash. 

Steamed Sole adapted from Top Chef Season 1: Episode One

Serves 4

4 fillets Lemon Sole

Sauce:
1 butternut squash
1 cup chicken broth
2 piece garlic
2 shallots

 Vegetables:

1 cup brussels sprouts leaves
2  oz. rock Shrimp
2 teaspoon chives 
2 teaspoon parsley

Extra Virgin Olive Oil 

Kosher Salt and Freshly Ground Black Pepper to taste.

Directions:

Skin and dice butternut squash for 15 minutes at 375°. 

Sweat garlic and shallots in 1 tbsp olive oil over medium-low heat while butternut squash is roasting. When squash is done, add squash meat. Cover with chicken stock and simmer 10 minutes. Let cool and then transfer to a blender and blend until smooth.  Season to taste with salt and pepper.

Peel brussel sprout leaves (from fresh brussel sprouts) from bulbs. Sweat leaves in 1 tablespoon olive oil over medium low heat until golden brown, add shrimp. Cook 2 minutes. Add parsley and chives.  Season to taste with salt and pepper.

Season sole with salt and pepper.  Steam sole for 5 minutes. 

Homemade Southern Gravy

OK I know that the holidays are almost over and really, so in my last little bit of indulgence, I give you homemade Southern Gravy. 

Actually, I'm not going to lie. I don't know if this gravy is southern. It's probably not. But I don't care, I'm calling it southern because it sounds so much more homey and delicious. 

Now, I am not Southern. Not by any means. I live in Manhattan, I don't do well in nature situations, I often forget what stars look like, and I haven't smelled fresh air in years. I am a Northern city girl through and through. 

But I will say, I love the South. I love the accents. The people are so friendly (seriously, I sometimes have to remind myself when I am in the South that when someone smiles at me, it is because they are being nice, not because something is wrong with their face.). And the food. Well, the food is just something out of this world. The best pancakes I ever ate were at a Pancake House in South Carolina (near a Piggly Wigglys! Why don't we have fun supermarket names like that!). Tex Mex in Texas (although I think someone once told me never to call a Texan southern. Texans are Texans.) Ham in Virginia. Peach Cobbler in Atlanta. I could go on and on.

I tried my hand at gravy a few weeks back and it was one of those days where I ws making a million things and totally couldn't concentrate on one fully. So when I reached the step to add cornstach, I added baking powder. And I really wondered why the gravy started bubbling furiously and started to rise.  

Wow, I thought, this was some really strong cornstarch. 

After 10 minutes, the gravy wasn't thickening at all, so I checked my cornstarch to make sure it was still good. And then I realized that I put in baking powder. No wonder it started to rise. 

So instead, I just sifted some flour atop the gravy and it thickened up beautifully. 

So rich, creamy and delicious. Would go great with these real southern biscuits. Ya'll. 

Gravy:

• 3 garlic cloves, chopped
• 2 tablespoons chopped shallot
• 1 cup dry white wine
• 2 cups chicken stock
• 1 cup heavy whipping cream
• 2 tablespoons water
• 5 teaspoons flour, sifted
• 1/4 cup chopped fresh Italian parsley

Heat reserved 3 tablespoons fat in heavy large skillet over medium-high heat. Add garlic, and shallot. Saute until translucent, about 4 minutes. Add wine to skillet. Boil until reduced to 1/2 cup, about 3 minutes. Add  2 cups stock. Bring to boil. Reduce heat to medium-low and simmer to reduce slightly, about 10 minutes.

Add cream to skillet. Mix 2 tablespoons water and cornstarch in small bowl until smooth. Whisk into gravy. Continue to simmer until reduced to desired consistency, whisking occasionally, about 5 minutes. Mix in parsley. Season gravy to taste with salt and pepper.