all gussied up

Dear Kristin,

When we were little we used to get brand new outfits for all of the holidays. Easter dresses, Christmas dresses, shoes to match - and oh, yes we even had to wear little white gloves! Why anyone ever thought that putting white gloves on a 4 year old was a good idea, I'll never know. I remember my favorite Christmas dress was one that actually changed color! Somehow, the fabric would appear to be a really pretty forest green if you looked at it one way, and a dark royal blue if you looked at it another way. It had little white satin roses at the collar. The problem was finding shoes to match, I think I ended up with black patent leather Maryjane's. (I wonder how many pairs of those I went through - either wearing them out or out-growing them, I know I must have had at least 3 or 4 pairs by the time I was 5 years old).

Well, those days are long gone. Nowadays, if we get out of our pajamas on Christmas day we have accomplished quite a bit. But, do not fret! Instead of dressing ourselves up, we have evolved and now have taken to dressing up our holiday meals instead. We used to just dress up the holiday ham - putting pineapple rings, maraschino cherries & cloves in a diamond pattern before baking it - but that was as fancy as our food ever got. But there is a whole world of food waiting to join the fashionistas...


Take the lowly cranberry. We usually see it in a gelatinous wobbly mold at Thanksgiving, or studded into various cookies or muffins. I say it's time for cranberries to shine and go for the glory they deserve! So, here is a way to gussy up your cranberries, and make a dessert that is as impressive to look at as it is to eat. Tart, jewel-like cranberries atop a light sweet cake base. This will be sure to earn you a "wow" as you sit back and enjoy your holiday dessert in your Dr. Denton's.

cranberry upside-down cake

Topping:

5 Tblsp. unsalted butter
2/3 c. light brown sugar
2 1/4 - 2 1/2 c. fresh cranberries (about 8 oz.)

Cake:

1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, softened
1 c. granulated white sugar
1 tsp. vanilla
2 large eggs, separated
1/2 c. milk (room temperature)
1/4 tsp. cream of tartar
1 1/2 tsp. cinnamon

Topping:

Butter a 9" round cake pan (I use a deep-dish 9" pie dish)

Heat the butter and brown sugar in a saucepan until butter is melted and sugar has dissolved. Continue cooking until the mixture starts to caramelize, about two minutes. Remove from the heat and pour this into your prepared cake pan. Sprinkle evenly with the cranberries. Try to use as many cranberries as you can, nestling them all nice and snug.

Cake:

Whisk together the flour, baking powder, cinnamon and salt.

Using an electric mixer, beat the butter with the sugar until light & fluffy. Beat in the vanilla. Add egg yolks and beat until incorporated. Add the flour mixture alternately with the milk, beginning and ending with the dry ingredients. (flour, milk, flour, milk, flour)

In a clean bowl, whisk the egg whites with the cream of tartar until they hold a firm peak. Gently fold the egg whites into the cake batter using a large spatula. Pour the batter into the cake pan on top of the cranberries. Smooth the top and tap the pan on the counter to get rid of air bubbles. Bake in a 350 F. oven for 35-40 minutes until top of cake is browned & begins to pull away from the side of the pan and a cake tester tests done.

Remove the cake from the oven and let cool on a rack for 10 to 15 minutes. Run a sharp knife around the edge of the pan. Take your serving plate and invert it on top of the cake. Hold your breath and invert the cake onto the serving plate. Tapping the pan will help loosen the cake if you need to.

This cake is best served warm, with some whipped cream.

starch, cheese and fat

Dear Mom,

Well fall here in New York has been beautiful.  Nicer than Chicago I think.  We have mountains and hills here that are currently covered in the most lovely colors of fall foilage, unlike Chicago's remarkably flat, wind-swept terrain.  I've actually been able to get out to the park a couple of times for a run, which is truly enjoyable between the cool, refreshing air and the colors.  As you would expect though, the only reason I work-out is to eat, and as the weather turns colder its time for more starch, cheese and fat.  We have to bulk up for the winter you know.  A great way to get these items into your system is of course lasagna, but if you're not feeling up to the task this dish is slightly easier to put together and will still satisfy you in the cold winter months.

baked sausage rigatoni with home-made gravy

1 lb. dried rigatoni (cooked according to package directions)

3 tbsp. extra virgin olive oil
1 lb. italian sausage, crumbled
4 cloves garlic, minced
1 small onion, chopped
3 tbsp. tomato paste
1 cup white wine
1 28 oz. can plum tomatoes (no salt added)
salt, to taste

1/2 cup parmesan
1/2 cup ricotta
1 cup shredded mozzerella

Preheat oven to 350.

Over medium-high heat in a sauce pan brown the sausage in the olive oil.  Remove to a bowl and set aside.  In the same pan (adding extra oil if necessary) add the garlic and onion.  Cook until fragrant and slightly browned.  Add tomato paste and cook until it is a dark red color.  Add white wine scraping the browned bits up from the bottom.  Cook wine until slightly reduced.  Add can of plum tomatoes mashing with a potato masher into the saucepan.  Adjust seasoning and cook over medium to medium-low heat for 1/2 hour.

In a large bowl toss the pasta with 2-3 cups of the sauce.  Layer 1/2 the pasta/sauce mixture into a 9x13 glass dish.  In an even layer sprinkle the sausage, parmesan and dollops of ricotta cheese.  Ladle about 2 cups of sauce on top.  Top with remaining pasta and sauce.  Sprinkle mozzerella over the top and bake in preheated oven for 20 minutes until cheese is bubbly and brown.

a break from burgers

Dear Kristin,

Yes, I'm also guilty of just kicking back and taking it easy over the summer. Especially now since your dad has retired & does most of the cooking during the week. (Yes, I did marry the world's most wonderful guy!). We have been doing a lot of grilling this summer - especially after we discovered the sausages at Skip's Meat Market which is only a short drive from us. Their chicken taco sausage is my fave.

After a summer of all-American hamburgers & sausages I thought I'd venture out & try something a little different. I was looking for the chicken dish served in many Chinese restaurants that comes in a brown salty sweet sauce & discovered that what I was probably looking for was called Bourbon Chicken. Evidently, it is a Cajun inspired Chinese dish that originated in New Orleans & is named after the famous Bourbon Street. So, don't be fooled - there is no bourbon to be found in this recipe. (Sorry if I disappointed you!)

Anyways, this is a quick dish to put together & your dad & I both love it served with some fried rice & a couple of spring rolls on the side. I based this recipe on one I found at food.com, but as always, I couldn't leave it alone & had to make some changes.

bourbon chicken

2 boneless skinless chicken breasts cut into 1" pieces
2 Tbsp. olive oil
1 clove garlic, crushed
1/2 to 3/4 tsp. red pepper flakes, depending on your tolerance
1/2 c. apple juice
2/3 c. light brown sugar
4 Tblsp. ketchup
2 Tblsp. cider vinegar
2/3 c. reduced sodium soy sauce
2 Tblsp. corn starch mixed with 1-2 Tblsp. water to make a slurry

Brown chicken pieces in hot oil in a large skillet. Remove chicken to a warm plate & keep it warm while you prepare the sauce.

Add all remaining ingredients except the cornstarch slurry to the pan. Bring to a boil, stirring until everything is dissolved. Add the chicken back to the pan and bring mixture back to a boil. Reduce heat and simmer for 20 minutes or until chicken tests done. Bring mixture back to boil & slowly add the slurry. Continue cooking 1 to 2 minutes or until sauce has thickened.

Told you it was easy!!

brown bagging it

Dear Mom,

This is terrible! Its been months since I've posted!  I've been very busy, we've been unpacking since the big move and I got a job!  It all happened surprisingly quickly and I'm still adjusting to the new schedule.  So my new job is at a great firm in midtown Manhattan and is a convenient 10 minute walk from Grand Central.  I love the energy of working in the Big Apple, but the prices are a little expensive, even for lunch.  So I've been brown bagging it.  I've been quite ambitious with it, and I'm trying to make healthy things that I can make in bulk on Sundays so that they last through the week.  My big kick lately is quinoa, which I'm very surprised just came up as a spelling mistake on my machine - my corrective options were Aquino or Joaquin...

Joaquin's Salad

1 cup quinoa
2 cups low-sodium chicken (or veggie) stock

4-5 seeded, chopped plum tomatoes
1 medium cucumber, seeded and chopped (peel too if you like)
1 can chick peas
1/2 cup chopped curly parsley
3/4 cup feta cheese

2 lemons, juiced
2 tbsp. red wine vinegar
1/4 cup extra virgin olive oil
1 garlic, minced
salt and pepper, to taste

Cook quinoa according to package directions, usually its a 1:2 ratio of dried quinoa to stock.  Cool cooked quinoa.  Combine quinoa and tomatoes through feta in a large bowl, toss all ingredients together.  In a separate bowl whisk together lemon juice through garlic.  Season with salt and pepper to taste and add to quinoa mixture.  Toss to combine.  Adjust seasoning as required.

This salad has kept in my fridge for 5 days (by then I've usually ate it all).  It will get better if it sits in the fridge overnight.  If it seems a little bland after a night in the fridge add more red wine vinegar and salt and pepper.

changes

Dear Kristin,

The one thing we can always count on in life is change, or as I like to look at it - plot twists!
We're looking forward to coming to see you in your new digs - so many new things to explore! Speaking of exploring, with the price of beef so high, we are exploring new ways to cook chicken. (That was probably one of the worst segues I've come up with yet - sorry!) This recipe is based on one I found in the March 2014 issue of Cooking Light. The original recipe called for using pancetta - as you did in your penne vodka, but finding pancetta too "cosmo" for us, I comfy-fied the recipe a bit by subbing in bacon. This is really quick and easy - makes a great weeknight dinner with some roasted potatoes and a salad.

chicken with peas and bacon

1 Tbsp. olive oil
4 garlic cloves, thinly sliced
3 strips thick-cut bacon, cut into 1" pieces
2 skinless, boneless chicken breasts
1/2 tsp. kosher salt
1/4 tsp. coarsely ground black pepper
1/2 c. dry white wine
1 c. chicken stock
2 Tbsp. mascarpone cheese
2 Tbsp. water
2 tsp. all purpose flour
1 c. frozen peas, thawed

Heat a large skillet over medium heat. Add oil to pan & swirl to coat. Add garlic & saute for 2 minutes, stirring frequently - be careful not to burn it. Remove garlic from pan. Add bacon to pan and saute until it just begins to crisp - about 4 minutes. Remove bacon with a slotted spoon & add to reserved garlic.

Sprinkle chicken with salt and pepper. Saute in the same skillet (there should be about 2 Tbsp. bacon fat left in the pan) until nicely browned - about 4 minutes per side. Remove chicken from pan. De-glaze pan with wine, and cook until wine is almost evaporated (about 3 minutes). Return chicken to the pan. Add stock and bring to a boil. Reduce heat, cover the pan and cook for 6-8 minutes or until chicken tests done. Remove chicken from the pan.

Add mascarpone cheese to the pan and whisk until smooth. Make a slurry with the flour and water and add to the pan. Bring to a boil, whisking constantly. Cook for 2 minutes. Stir in reserved bacon and garlic and the peas. Heat until peas are heated through. Serve sauce over chicken.

change

Dear Mom,

I have made those delightful little buns of pleasure before...  Hmmm... That does not sound like something one typically admits in a food blog.  Speaking of delightful buns, did you hear that George Clooney is officially off the market?  It is true, the perpetual bachelor and man of our dreams is engaged.  Oh well, times are a changin'.  I've made quite the significant change in my life as well: the hubs and I moved to a new city! Tarrytown, NY specifically, about 40 minutes north of NYC by train.  I'm quite excited, the hubs got a promotion (so proud of him) and they wanted him back at headquarters so I decided to leave my job and join him (like I really had a choice).

So far, I'm in love with this little town!  It has an adorable little Main Street, USA type "downtown" anchored by a well-reviewed performing arts center.  There are a lot of restaurants, bars and coffee shops for us to check out, and we're surrounded by some really superb parks with lots of trails for us (including little Lola) to explore.  The best part is it is all within walking distance, including the train to the city if we ever get bored of this town.  Our new apartment has a FIVE-BURNER range, which I'm super excited about.  I've only set off the smoke detector twice...  Plus we have outdoor space for grilling and veggie growing.

Well, all that chit-chat about my new life has made me hungry!  For my first returning NY resident recipe I'm presenting you with a simple Penne Vodka.  With all the running around the hubs and I have been doing unpacking and prepping the place I needed something simple and satisfying.

penne vodka

8 slices pancetta, thinly deli sliced and chopped
extra virgin olive oil
1/4 cup yellow or sweet onion, diced
4 cloves garlic, minced
1/2 cup vodka
1 jar marinara sauce (any pasta sauce you like, preferably not too chunky)
crushed red pepper
1 cup frozen peas
1/4 cup heavy whipping cream.
12 oz. dried penne
salt and pepper

Cook pasta according to package directions.

Meanwhile, heat a deep skillet over medium-high heat, add about 2 tsp. of extra virgin olive oil and pancetta.  Cook over heat until crispy, remove with slotted spoon and place on paper towels to drain.  In the same pan, add extra olive oil if needed and onion and garlic.  Cook over medium-high heat until slightly browned.  Lower the heat and add vodka, scraping up any browned bits.  Bring mixture to a simmer and allow the vodka to reduce by half.  Add the jarred marinara and stir in, warm sauce and add crushed red pepper to taste, lower heat to medium-low.

When the pasta is done, remove directly from water to sauce mixture, stir and continue to heat over medium-low heat.  Using a sieve or strainer, submerge the frozen peas in the boiling pasta water for 5 minutes or until defrosted and slightly done (you don't want mushy peas).  Add to sauce and pasta mixture.  Stir in cream, season to taste.  Serve with pancetta sprinkled on top.

warm buns

dear Kristin,

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” —James Beard

Nothing warms my soul (and believe me, it needs warming on these sub-zero days) than a basket of warm yeasty rolls straight from the oven. No matter how satisfying the meal, I always feel a little cheated if there are no rolls or bread offered. Oh, and as for those fancy-shmancy restaurants who offer "bread service", doling out one dinner roll at a time? They leave me feeling like Charles Dickens' "Oliver", pleading "Please sir, can I have more?". Just leave the basket, I beg you. You'll save a lot of repeat trips to my table!

You will remember these rolls; in fact, I know that you have made them yourself. I think we first discovered them at a chain steakhouse restaurant, although I can't remember which one at this point (so many have come and gone!). A little bit sweet, and nice and light, they make a wonderful dinner roll. But wait, there is more! They are also absolutely wonderful slightly warmed with butter and jam for breakfast. In fact, I can see these little gems fitting in well with breakfast, elevensies, lunch, brunch, supper, tea, dinner...... And, if that is not enough, warm some in the oven just before you leave for work in the morning and put them in your pockets - Edible Hand-warmers!!

sour cream dinner rolls (bread machine)

1/4 c. water
1/4 c. sour cream
1/4 c. butter cut into tiny pieces
1 egg
2 c. flour
1/4 c. sugar
1/2 tsp. salt
1 pkg. rapid rise yeast

Place ingredients in bread machine according to the manufacturer's instructions. Process on dough cycle. (In my machine this is about 1 1/2 hours). Turn dough out onto lightly floured surface. Knead dough 4 to 5 times.

Shape dough into 16 rounds and place on parchment lined baking sheet. Cover & let rise in a warm place for 40 minutes or until doubled.

Bake at 375 F. for 10-12 minutes.

healthy cake

Dear Mom,

Speaking of healthy desserts, how about some good old fashioned carrot cake?  I think this is the original healthy dessert, it features vegetables as the main ingredient!  What's more healthy than getting a good dose of beta-carotene, vitamin A and fiber?  All in cake form?  This recipe has pineapple and pecans in it too, so we will just be topping those other healthy items with some heart-healthy nut oils and immune-boosting vitamin C!  Don't forget the calcium in the cream cheese frosting.  All in all, this is a very healthy cake, so why not have two servings? 

This cake is pretty easy to put together, you could do cupcakes too if you want individual portions, just decrease the baking time to about 15-20 minutes. 

carrot cake

1-1/2 cups AP flour
1-1/3 cups granulated sugar
1/2 cup sweetened, flaked coconut
1/3 cup chopped pecans
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
3 tbsp. veggie oil
2 large eggs
2 cups grated carrot
1-1/2 cups canned, crushed pineapple, drained
cooking spray

Preheat oven to 350.  In a large bowl whisk together flour, sugar, coconut, pecans, baking soda, salt and cinnamon.  Whisk together oil and eggs in a separate bowl.  Add the oil and egg mixture, carrot and pineapple into the flour mixture, stir until combined.  Pour the batter into a 13" x 9" baking pan coated with cooking spray.  Bake in preheated oven for 35 minutes until a toothpick inserted into the center of the cake comes out clean.  Cool on a wire rack.

cream cheese frosting

2 tbsp. softened unsalted butter
1 8-oz block of cream cheese, softened
2 tsp. vanilla extract
2-1/2 cups powdered sugar
3/4 cup sweetened, shredded coconut

With an electric mixer, beat together cream cheese, vanilla and butter until well blended.  Slowly add the powdered sugar beating constantly.  Spread onto the cooled cake.  Toast the coconut.  I use my toaster oven to do this, just spread the coconut out on a small baking sheet and put it in the toaster oven, watching it very closely as it has a tendency to burn quickly.  As parts of the coconut gets browned, stir it and re-spread it out on the baking sheet.  (You could easily follow the same procedure in a regular oven.)

Sprinkle the top of the cake with the toasted coconut.

healthy cookies?

Dear Kristin,

Yes, indeed we are very proud of you for passing all of your exams! It's been a very long road for you, and I don't blame you a bit for going the take-out route to help you through. But now that you are finished, and now that the holidays are over, it's time to settle down to some more healthy eating. So, you may ask, why am I posting a cookie recipe here? Well, I like to believe that these cookies are a somewhat healthier option - well, at least they are vegan friendly, and all of my vegan friends are healthy, so these must be healthy too, right? Sure - I'll just keep telling myself that as I scarf them down.

I guess these cookies seem healthier because they don't contain any butter or eggs, and they do contain good old fashioned oats. Whether they are healthier is probably debatable because they do contain a hefty amount of oil and sugar. They are also highly addictive, so you may end up eating three or four in one sitting - definitely not a healthy habit. These are loosely based on Giada De Laurentiis' Spiced Pumpkin-Raisin Cookies - I just fiddled with the spices and used diced apples instead of raisins. While, like any cookie, they are wonderful with a tall cold one (milk, that is), they are really amazing with a nice cup of tea on a snowy afternoon, making you just feel warm & toasty all over.

appleumpkin cookies

2 c. flour
1 1/3 c. oats
2 1/2 tsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. salt
1 1/2 c. raw sugar
1 c. canned pumpkin
2/3 c. vegetable oil
2 Tbsp. maple syrup
2 tsp. vanilla extract
1 cup apple, small dice

Combine flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl. In a larger bowl, combine the sugar, canned pumpkin, oil, syrup & vanilla. Whisk well to combine. Gradually stir the dry ingredients into the pumpkin mixture. Add the apples.

Drop by generous tablespoons onto parchment lined baking sheets, about 1" apart. Flatten each cookie slightly and sprinkle with additional raw sugar.

Bake in a 350 degree oven 17 to 20 minutes - they should be slightly firm to the touch. Cool slightly before transferring to racks.