Pia's Recipes

Onion, Cheese and Herb Muffins

2009-10-31T13:54:00.000-07:00

When it comes to breakfast, I always choose savory over sweet. I particularly love the rich flavor of caramelized onions, and thought I could throw some into my all purpose muffin recipe for a savory treat to bring to a potluck brunch. I wanted to use Gruyere but Safeway does not stock it (Safeway has been letting me down a lot recently - no okra!) so I went with a robust Irish cheddar. Some dried herbs round out these yummy little muffins.

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
1 cup milk
1 egg
1/2 stick of butter
1 1/2 cups grated cheddar cheese
3 medium yellow onions, chopped finely
2 tablespoons dried thyme
1 teaspoon oregano
1 teaspoon dried chives
1/2 teaspoon black pepper

Caramelize the onions in the butter on low heat -- this took me around 30 minutes. Then take 2/3 of the onion off out of the pan and turn up the heat to medium. Let the remaining onion almost burn a little to create that intense onion-y flavor. They should really brown and crisp around the edges at this point. Set aside.
Mix the flour, salt, baking powder and herbs in a large bowl. In another bowl, mix the milk, egg and oil. Combine the wet and dry ingredients and mix well, then stir in the cheese and onion. Fill muffin tins about halfway, and sprinkle a little cheese on top. Bake at 400 degrees for about 40 minutes.

Dover Sole with Lemon Dill Butter

2009-10-25T19:10:00.001-07:00

When I was a kid I would not eat fish, no matter how hard my parents tried to get me to. I had convinced myself that anything from the sea was beyond disgusting, and actually took this pretty far. I went to the UN School, and there was this Russian kid who sat next to me in first grade and he would bring herring in his little lunchbox every day. I remember demanding to be moved, and possibly even faking dry heaves. I was a really dramatic child. Anyway, the moral of the story is that people should try things before they make up their minds about them -- I now love fish and seafood, and wasted a lot of years fussing about nothing. So, here's a fish recipe.

This is another great weeknight dinner since its so simple and pretty healthy. Sole is so delicate, and this light, flavorful "sauce" complements it perfectly. I served it with rice and sauteed 'Indian vegetables' (zucchini, red onion, cumin, garam masala, ground mustard) and white wine.

2 pounds Dover Sole fillets (any white fish will work -- or even shrimp)

1 cup of white wine
1/2 a stick of butter
2 tablespoons of dried dill
juice from one lemon

Reduce white wine by about half. Whisk in the butter, lemon juice and dill and remove from heat. Let it cool to room temp and pour it over the raw fish fillets in a baking dish. Season with salt and pepper and bake at 400 degrees for 15 minutes.

Roasted Almonds with Garlic, Sea Salt and Rosemary

2009-10-24T16:54:00.000-07:00

My boyfriend comes from a tiny town in Northern California where there is not a whole lot going on except the cultivation and harvest of walnuts and almonds* . Almonds happen to be one of my all-time favorite foods. I told this to his parents and now every time I see them they give me an enormous, beautiful bag of orchard-fresh raw almonds. I usually graze on them all day or grab a handful for a quick snack, but recently I have been trying to think of something exciting to do with them. I looked at the herbs and spices I had at home today and decided to try this. Delicious!

* In this town, they call them 'amonds'. When I asked why, I was told it's because, to get them off the trees, "you shake the 'ell out of them." Hilarious!

6 cups of raw almonds
1 cup olive oil
a handful of rosemary
1 tablespoon garlic powder
2 tablespoons sea salt
1/2 tablespoon cayenne pepper

In a large pan, heat the oil and salt and spices over low heat for about 8 minutes. Put your almonds in a large bowl and pour the oil over them, tossing till they are all well-coated. Spread on a cookie sheet (covered with aluminum foil) and bake at 350 for around half an hour. Let cool and start snackin'!

Spiced Oatmeal Cherry Cookies

2009-10-12T14:03:00.000-07:00

Its fall in the Bay Area, and for the first time in the four years I have lived here I can actually feel autumn in the air. Maybe I'm becoming more sensitive to the almost imperceptible shift in seasons here...maybe not. I do know its sweater weather, so I thought I would make cookies. I like Oatmeal Raisin, but thought it would be fun to spice an old classic up a little, so I added dried cherries and ground cloves and nutmeg to a traditional recipe from the Sunset Cookbook of Breads. They turned out to be chewy and really yummy. The dried cherries are earthy and work really well with the cloves. Plus, the kitchen smelled incredible while these were baking!

1 cup butter at room temp
1 cup light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 cups oats
1/2 cup raisins
3/4 cup dried cherries

With a mixer, cream together the sugar (brown and white) with the eggs, butter and vanilla. In a separate bowl, mix together the flour, baking soda, spices and salt, and then stir that into the wet mixture. Stir in the oats and raisins/cherries, and drop big, heaping spoonfuls onto a cookie sheet. Bake at 350 for about 15 minutes, till the edges are golden.

Zucchini Au Gratin

2009-10-04T19:05:00.000-07:00

This is a tasty little "side dish" I threw together with things I had on hand. I ate it as the centerpiece to my dinner, but you could serve it alongside roasted chicken or a steak. All the dried herbs make it very flavorful, and it couldn't be easier! Perfect for a Sunday evening.

3 large zucchinis, sliced into thin rounds
1 cup of milk
3 eggs
2 tablespoons flour
1 teaspoon baking powder
1 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 tablespoon dried thyme
1/2 teaspoon dried tarragon
1/2 teaspoon dried dill
salt and pepper

Steam the zucchini slices in the microwave for a couple of minutes, until they are a litte soft. Grease a casserole dish with butter and sprinkle about half the breadcrumbs to make a crust. Pile in the zucchini and whisk everything else together in a large bowl. Pour it over and sprinkle the rest of the breadcrumbs over the top. Bake at 350 for around 40 minutes.

New York Style Cheesecake

2009-09-26T10:06:00.001-07:00

Today I am going to make a New York style cheesecake for a coworker's birthday. I thought it would be nice to bring some of the flavors from my home city into some deprived Californian's life...though if I were really nice I would show these poor, misguided people what pizza is actually supposed to be. I have discovered that "New York" cheesecake is really just "Jewish" cheesecake where I grew up, which means it uses mostly cream cheese. The alternative, "Italian" cheesecake, relies on Ricotta for its creamy tanginess. I did some research, and apparently cheesecakes are known to crack during the baking process. According to joyofbaking.com, this can be avoided by not overbeating the ingredients, and not overbaking. I am so nervous! Here goes...

For the crust:
2 tablespoons of butter, melted
20 graham crackers, crushed into crumbs

For the filling:

4 8oz. packages of cream cheese (not low-fat or light)
3/4 cup of milk
/4 cup flour
1 and 1/2 cups sugar
1 tablespoon vanilla extract
4 eggs @ room temp
1 cup sour cream (again, full fat. I love those words)

Mix the graham cracker crumbs and melted butter in a bowl, and press it into a 9 inch pie pan. Preheat oven to 350 degrees. Then, with an electric mixer, cream together the cream cheese and sugar. Only do this as much as is necessary, and keep it on the lowest setting. Then, switch to a wooden spoon (to avoid overmixing and getting too much air into your filling) and mix in the milk and eggs, one at a time. Mix only enough for everything to be incorporated. Then, mix in sour cream, vanilla and flour till smooth. Pour into the crust and put it in the oven. Bake for ONE HOUR, then turn the oven off and let the cheesecake sit in their for around 6 or 7 hours to set. Again, this serves to prevent that dreaded cracking. Take out, top with fresh raspberries or something delicious, and put it in the fridge till you are ready to eat it.

Note: I actually made two cheesecakes, since I had enough filling for two and a leftover frozen pie crust in the freezer. The one with the graham cracker crust cracked like a millpond in April, but the other one came out OK for the most part. That is the one I am going to use, even though the crust is non-traditional for a cheesecake. I think I put too much filling into the graham one, so next time I will be very careful...though there probably won't be a next time. I think cheesecake is one of those things I will just buy from now on.

"Greek" Lasagna with Lamb and Eggplant

2009-09-12T10:17:00.001-07:00

I woke up this morning to thunder, lightning and rain, which make it really easy to curl up and stay under the covers for a very long time. Now I'm looking down the barrel of a gray, drizzly day and this makes me want the ultimate comfort food: lasagna. Instead of making my go-to lasagna (stolen from my dear friend, Patty, who rocks my world with her spinach and cheese version) I decided to experiment with Greek flavors and ingredients because...well, Greek is my favorite. Since I have the whole afternoon, I am going to take my time and do this in several steps. Lets see how it goes!

For the meat sauce:
32 ounces fresh ground lamb
1 24 ounce can tomato puree
1 yellow onion, diced
2 cloves garlic, minced
1 tablespoon dried oregano
1/4 cup red wine
a dash of cinnamon
a dash of powdered cloves
salt and pepper
olive oil

For the Bechamel sauce:
1/2 a stick of butter
5 tablespoons flour
3 and a half cups milk
1 egg, beaten
1/4 cup Parmesan cheese

1 eggplant
1 box no-boil lasagna noodles (probably the best food invention of our time)
8 ounces feta cheese, crumbled

Step 1: Make the meat sauce
In a large pot, saute the onion and garlic in olive oil till it starts to get translucent. Then, add the lamb and break it up with a spatula as it browns. As it cooks, add the spices and wine, and let it simmer for about 8 minutes. At this point, the lamb should be a little pink in places, but browning up nicely. Add the tomato puree, stir a couple of times, and let this simmer for a long time (basically while you are doing everything else, and then it will be lovely and thick by the time you are ready to use it).

Step 2: Fry the eggplant
Peel the eggplant and slice it into thin slices (around 1/4 of an inch thick). Salt like crazy and fry in olive oil till both sides are golden. I had to do this in 3 batches so it took a while. Set aside.

Step 3: Make the Bechamel sauce
In a large sauce pan, melt the butter and then whisk in the flour over medium-low heat. DO NOT STOP WHISKING EVER. If you do, things will get lumpy and you will regret it for the rest of your life. You are essentially making a roux, so keep whisking for around 3 minutes. Then, whisk in the milk and whisk, whisk, whisk for another 5 minutes. Whisk in the egg - a little at a time so it does not scramble. A minute later, whisk in the Parmesan cheese and some salt and pepper. If you have white pepper, use that since its a little more delicate. Keep whisking! At this point your Bechamel should be thick and gorgeous...and your arm should feel like its going to fall off.

Step 4: Construct the lasagna
Spread about a cup of the meat sauce over the bottom of a large baking dish. Then, place lasagna noodles over that, making sure they do not overlap. Spoon some more meat sauce over them (a little less than a cup) and over that place a layer of eggplant. Spoon Bechamel over that (1/2 a cup) and then sprinkle about a quarter of your feta cheese over that. Do a layer of noodles, and keep going in this pattern until you run out of things. Try to make it so your top layer is Bechamel and then feta. Cover with foil Bake at 350 degrees for 30 minutes. Take the foil off and bake for another 15 minutes. Let it cool and serve!

Update: This ended up being delicious, but next time around I am going to use LESS LAMB (like maybe half as much) since this dish was overwhelmingly lamb-y. Also, more eggplant and maybe add some zucchini or something to lighten it up. And lemon juice on the vegetables. The feta and Bechamel sauce added a nice cheesy-creamy element, so overall I would say this was a success.

Summer Berry Pie

2009-09-11T19:30:00.000-07:00

I made this pie for Easter dinner (in an attempt to impress my new boyfriend's family) and have been meaning to post it for a while. I also made a lovely tart with Meyer lemons from a friend's tree, and it came out silky and delicate, but sadly I have no pictures of that one. What I like about this is that its not terribly sweet, and the lemon juice brings out the distinct flavor of each type of berry and adds just the tiniest bit of tartness. I kind of think of this as a cheater's pie, because its beyond easy. Especially if you buy pre-made pie crust. This was actually my first attempt to make pie crust from scratch. Things went horribly awry when I realized, half-way through, that I don't have a rolling pin and tried to use an empty vodka bottle instead. I think I will stick with store-bought pie crust from now on. Why does this make me feel guilty? I guess my inner food snob wants to think that I am the kind of person who makes her own pie crust. And chicken stock. And saves the rinds from expensive cheese for God knows what. Maybe someday...

1 cup strawberries, hulled and sliced
1 cup blueberries
1/2 cup raspberries
1/2 cup blackberries
1/4 cup lemon juice
1/3 cup sugar
1 pie crust (Marie Callender makes a good one)

Mix the berries with the sugar and lemon juice and spoon them into a pie crust. If you are feeling artistic and have some extra crust, you can cut it into strips and weave them into a pretty lattice design on top. Bake at 350 till the fruit starts to bubble and the crust is golden. Serve with Hagan Daz Honey Bee ice cream.

Pesto Shrimp with Roasted Cherry Tomatoes

2009-09-01T16:44:00.000-07:00

I have been craving shrimp, and realized I hardly ever make it at home. I went to Whole Foods on my way home from work -- another thing I hardly ever do (I'm sure you've heard it called "Whole Paycheck"). I bought half a pound of peeled, de-veined shrimp and then walked around till I saw something that would be yummy with them. There was this cute Afghan guy giving out samples of his family's sauces, and I tried the basil pesto. Apparently, Afghan pesto is just like its Italian cousin, but its more garlic-y and lemony -- perfect for shrimp! I suppose if I was a really dedicated cook (and didn't have a job) I would have made the pesto myself....but I am a cheater and took the easy way out. This came out really good and I would make it again in a heartbeat. Especially if I was trying to impress someone!

1 cup cherry tomatoes
olive oil
sea salt
1/2 pound of shrimp, peeled and deveined
1 box orzo
1 and 1/2 cups pesto
1/2 stick of butter
1 tablespoon garlic powder

Cut the tomatoes into halves and spread them on a baking dish. Sprinkle with olive oil and sea salt, and put them in the oven at around 250 degrees for an hour and 15 minutes. In a small pot, boil water with a dash of olive oil and cook the orzo. In a large frying pan, melt the butter and add about a tablespoon more olive oil. Season the shrimp with salt and garlic powder, then spread some of the pesto on them. Fry them in the butter and oil for about 2 minutes on each side. Stir the remaining pesto into the orzo, put the shrimp and tomatoes on top and serve.

Turkey Meatloaf for Turkey Haters

2009-08-30T13:09:00.000-07:00

I haven't posted in around 9 months! Sorry, fans (all 5 of you). I have been very busy with work and huge upheavals to my personal life: moved, ended a long-term relationship and started another, adopted kittens, etc. I have been cooking, but I've been sticking to staples and haven't been very inventive or experimental in the kitchen. Truth be told, I have been eating a lot of Trader Joe's frozen Indian food and checking out all the amazing restaurants in my neighborhood. But now I'm BACK, and I'm cookin' up some magic in my new kitchen. So get ready because today its Turkey Meatloaf.

I am not a fan of ground turkey. I actually find it really gross and always want to tell people to just sack up and eat some ground beef. I find turkey burgers and (even worse) turkey meatballs usually come out dry and sawdusty -- I know this is a compromise one has to make in order to reduce calorie and fat intake. I just don't know if I think its really worth it. Also, the flavor is usually on the bland side. However, I saw Giada De Laurentiis make a turkey meatloaf on TV that looked really freaking delicious and super moist. I think the secret here is using milk and two eggs as binding agents (instead of one, which is what I have always done) and to use a lot of cheese, which amps up the flavor. She also used a lot of dark meat, which is fattier and oilier, but I am going with white mean. She also used feta, but I used Parmesan. So here is my Giada-inspired Turkey Meatloaf for people who don't like Turkey Meatloaf. I served it with mashed Yukon Gold potatoes and broccoli sauteed with garlic and lemon -- great little meal with plenty of leftovers.

* olive oil
* 1 cup plain bread crumbs
* 1 quarter cup chopped sundried tomatoes (in oil)
* 2 eggs lightly beaten
* 2 tablespoons milk
* 3/4 cup Parmesan cheese
* 1 1/2 teaspoons salt
* 1 teaspoon freshly ground black pepper
* 1.5 pounds ground turkey, preferably dark meat
* 1 yellow onion, minced
* 1 teaspoon dried thyme leaves
* 1/2 teaspoon garlic powder

Beat the eggs and the milk together in a big mixing bowl. Add the turkey and work it with your hands until combined. Add everything else and keep mixing with hands till everything's uniformly distributed throughout the turkey. Coat the sides of a loaf pan with olive oil, fill with the turkey mixture, and bake at 375 for about 45 minutes. Let it cool a little, turn in onto a serving plate and slice.

Grilled Lamb with Wine and Herb Sauce

2008-12-24T21:41:00.000-08:00

Christmas Eve found my father and I making dinner in his brand-new, gleaming kitchen, complete with an awesome stove-top grill I have been itching to try. We had gotten some thick, gorgeous lamb chops, and my dad pulled the sauce recipe from one of his ancient Time-Life cookbooks (Classic French Cooking). It was quite possibly the best lamb I have ever eaten in my life.

6 thick lamb chops
olive oil
sea salt and pepper
2 tablespoons dried rosemary

for the sauce:
1/2 cup dry white wine
1 teaspoon dried tarragon leaves
1/2 cup low-sodium beef broth (or veal broth if you can find it)
1 teaspoon tomato paste
4 tablespoons unsalted butter

Brush the chops with olive oil and sprinkle with salt, pepper and rosemary on both sides. Let them sit out for around an hour, till they reach room temp. Then, sear them in a large pan for about 6 minutes on each side. Remove the chops from the pan and set aside. Add the white wine to the pan and deglaze, scraping up all the delicious brown bits of meat and rosemary from the bottom. Bring to a boil and let the wine reduce by about a third, then stir in the tarragon and broth. Bring back to a boil and simmer for another 8-10 minutes. Stir in the tomato paste and season with salt and pepper.

At this point, throw the chops on a screamin' hot grill to get a good char on the outside. Cook on each side to desired temperature, depending on thickness. Whisk the butter into the sauce and spoon it over the lamb. Fill your heart with warmth and holiday cheer. Enjoy!

Holiday Apple and Pear "Tart"

2008-12-21T13:40:00.000-08:00

I am back in New York, celebrating the holidays and cooking with my mother in her small and beautiful kitchen. Tonight, we are having some family friends over for dinner and are serving rigatoni with brussel sprouts, pancetta and sage, several fancy cheeses with guava paste, and I attempted this dessert.

2 large Rome apples, diced
1 Bosc pear, diced
3 small Anjou pears, diced
3 tablespoons dried cranberries (I used orange-flavored "craisins")
2 tablespoons fancy brandy
1 tablespoon cinnamon
3 tablespoons sugar
juice from half a lemon
1 frozen puff pastry shell, thawed

In a small bowl or teacup soak the cranberries in the brandy for around 45 minutes (do this while the pastry is thawing).

In a large bowl, toss the chopped fruit with the lemon juice, cinnamon and sugar. Let is hang out and marinate in there for about half an hour. Everything (the fruit, cranberries and pastry) should be ready to go at about the same time.

In a big frying pan, saute the fruit and cranberries with butter over low heat for about 8 minutes, until it all starts to get soft and brown. Roll out the pastry dough very thin and spoon the fruit into the center. Wrap the fruit in the pastry like a delicious Christmas present, starting with the corners. Brush the exposed pastry with melted butter and sprinkle with sugar. Bake at 350 for around 35 minutes and serve with ice cream or whipped cream.

Middle Eastern Eggplant Stew

2008-11-29T13:17:00.000-08:00

I spent the last week in New York City visiting my family and friends, and almost every night went out to some great restaurant where, most often, I ordered red meat. My week of carnivorous decadence culminated in Thanksgiving, and this year my family decided to forgo the traditional turkey and fixings for boef bourguignon because that's just the kind of people we are. Needless to say, when I returned to California I decided that lighter, vegetable-based dishes are what I need to eat right now to detox a little. I threw together this stew and am really pleased with it; its filling and pretty cheap to make, and you can really taste each ingredient's distinct flavor. It reheats well, too, so its great to bring to work for lunch.

1 eggplant, peeled and cut into 1 inch chunks
1 medium zucchini, diced
1 Yukon Gold potato, diced
1 medium yellow onion, diced
3 cloves of garlic, minced
1 14 ounce can chickpeas aka garbanzo beans
1 14 ounce can diced tomatoes
olive oil
salt
pepper
1 cup fresh parsley, roughly chopped
1 Turkish bay leaf
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon turmeric
(the spice measurements are not exact)

In a large pot, saute the onions and garlic in olive oil for a couple of minutes. Add the potatoes, eggplant and zucchini (chop and add as you go). Saute for another 8 minutes and then add the chickpeas and tomatoes. Season everything with all your spices, add between 3 and 4 cups of water (so everything is not quite covered) and cover. Bring to a boil, then lower the heat and simmer for about 40 minutes. Stir in the parsley, add more salt and pepper to taste, and serve over couscous. Spritz with lemon before eating.

Savory Muffins with Green Onions, Feta and Sundried Tomatoes

2008-11-08T14:10:00.000-08:00

These savory muffins are delicious -- they turned out more like biscuits: very fluffy and light. The green onions gave them a little texture, and feta and sun dried tomatoes are a perfect combination. I took a basic muffin recipe from the Sunset Cookbook of Breads and added the cheese and veggies -- they would be great with bacon and cheddar, or apricots and almonds, or anything else on hand. These ones are perfect with a bowl of soup.

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
1 cup milk
1 egg
4 ounces crumbled feta cheese
1 cup green onions, chopped
1/2 cup sun dried tomatoes, chopped
1/2 teaspoon black pepper
1 teaspoon dried oregano

Mix the dry ingredients (flour, salt and baking powder) in a bowl. In another bowl, mix the wet ingredients (milk, oil and egg). Add the wet ingredients to the dry ones and mix till thick, then mix in the feta, green onions and sun dried tomatoes. Spoon into a greased muffin pan and bake at 375 for about 40 minutes, until golden.

Veggie Soup

2008-11-04T12:08:00.000-08:00

This is a variation of the "Baba Yaga Cabbage Soup" I posted a while back, though this one is richer and heartier (thanks to some potatoes), and the flavor is much more robust. My mother got me an immersion blender and I have been dying to try it out -- thus, this soup was born today (its other parent was me wanting to get rid of a bunch of vegetables and use the dried shitake mushrooms in my pantry). There is finally an autumn nip in the air here, and it has begun raining so naturally all I want to do is make and eat soup. This one is so cozy, and quite rich despite its lack of dairy.

1 half head green cabbage
4 celery ribs(leaves and all), chopped
3 carrots, chopped
1 bunch green onions, chopped
2 Yukon Gold potatoes - diced
2 cups crimini mushrooms, sliced
4 or 5 dried shitake mushrooms, re hydrated and sliced
1 28 oz. can tomatoes - diced, pureed, whole, crushed, whatever -- the blender will take care of it
1 teaspoon olive oil
4 sprigs of thyme
sea salt and pepper
1 tablespoon dried dill
1/2 teaspoon ground mustard
1/2 tablespoon garlic powder

Chop the green onions and begin to saute with the olive oil in a large pot. Chop and add the carrots, potatoes, celery and mushrooms. Add the cabbage and then the spices (just throw the sprigs of thyme in). Use a lot of salt! Mix everything around and let it saute for a few more minutes, to bring the flavors together. Then, add the tomatoes and re-fill the can with water and pour that in as well. Simmer for at least 45 minutes and then blend (either with an immersion blender or in a regular one in batches). Garnish with a sprig of thyme or fresh dill, drizzle with olive oil and serve.

Vanilla Cupcakes

2008-10-31T15:42:00.001-07:00

I asked my boyfriend what kind of cupcakes he would like me to make, and suggested several interesting and exotic flavors like pumpkin, ginger spice, peanut butter/chocolate, etc. All he would say was "vanilla cupcake, vanilla frosting". After thinking about it for a while, I realized that plan old vanilla has always been and probably always will be my favorite dessert flavor as well, and there is really no need to mess with a classic. I found this recipe for vanilla cupcakes with vanilla frosting at thejoyofbaking.com. With my new mixer it was ridiculously easy! The lemon zest added a little zip and the frosting was oh-so-creamy.

Cupcakes:

1/2 cup butter, room temperature
2/3 cup white sugar
3 eggs
1 teaspoon vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk

Buttercream Frosting:

2 cups confectioners sugar
1/2 cup butter, room temperature
1 teaspoon vanilla extract
2 tablespoons milk

Preheat oven to 350 degrees and line 12 muffin cups with paper liners.

Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well. Beat in the vanilla extract and lemon zest. In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned.

For the Frosting: With a hand mixer, cream the butter until smooth. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed.

Coconut Macaroons

2008-10-27T16:03:00.001-07:00

I have decided today is Ina Garten day, as in addition to the Chicken Salad Veronique I tried my hand at her coconut macaroons this afternoon. I was recently given a little hand-held electric mixer by a friend, so a whole new world is about to open before me...one of stiffly beaten egg whites that stand at attention in little peaks. These came out alright, but were not as cakey or moist as I had hoped. I will just have to keep searching till I find the perfect macaroon recipe...

Update: After leaving the macaroons in a tupperware container overnight they became chewy and quite moist, the way macaroons should be. Thanks Ina!

14 ounces shredded sweetened coconut (I used half sweetened half unsweetened).
1 14 ounce can of sweetened condensed milk
1 teaspoon vanilla extract
3 egg whites
1/4 tea soon kosher salt

Mix the coconut, condensed milk and vanilla in a large bowl. In a separate bowl, beat the egg whites and salt until they make medium-firm peaks (yay!). Gently fold the egg whites into the coconut stuff. Line a baking sheet with parchment paper (I used wax paper, it was fine) and drop big spoonfuls (around 2 tablespoons) onto it. Bake at 325 for about 25 minutes, till golden.

Chicken Salad Veronique

2008-10-27T14:07:00.000-07:00

This recipe is an adaptation of one of Ina Garten's, known to many as the Barefoot Contessa. Hers is my favorite cooking show and all her recipes are homey and elegant at the same time. When I saw this one, I really wanted to try it because I deeply love tarragon. I also like the name -- it sounds sophisticated and light, the perfect little lunch at the perfect little cafe. I had never made chicken salad before but had a bunch of chicken on hand and felt like a summery dish. It is SO delicious! The celery brings a crispness to the dish, and the sweetness of the grapes and the anise-y flavor of the tarragon round it out. I have been eating it alone, but am excited to try it on sliced sourdough tomorrow, since I have a feeling this will be even better once it hangs out in the fridge for a while.

3 boneless, skinless chicken breasts
3 ribs celery, chopped
1 cup of green seedless grapes, cut in half
2 tablespoons fresh tarragon, chopped
1/2 cup mayonnaise
olive oil
sea salt and pepper

Rub the chicken breasts with olive oil and sprinkle with salt and pepper. Roast in a 350 degree oven for about 40 minutes and set aside to cool. When cool, dice (pieces should be about 3/4 of an inch thick). In a large bowl, combine the celery, grapes, chicken, tarragon, mayonnaise and another teaspoon of salt and one of pepper. Stir it up and enjoy!

Mustard Greens

2008-10-25T18:43:00.000-07:00

This is not really a recipe, but I bought some beautiful purple mustard greens at a farmers market today and they were so fantastic I had to share. Mustard greens are really bitter and have a little bite (reminds me of radishes of horseradish). They are used often in Indian and Southern cooking, and are a great source for iron and zinc. They are my new favorite vegetable!

As I said, this hardly qualifies as a recipe but would be lovely beside a pork chop.

1 pound fresh mustard greens, chopped
1 tablespoon olive oil
1 clove garlic, minced
Dash of salt and pepper

In a frying pan, heat the garlic in the oil for about a minute. Throw in the greens and saute until they are wilted. Sprinkle salt and pepper and serve. Easiest recipe ever.

Spiced Coconut Rice Pudding

2008-10-23T18:09:00.000-07:00

When I go to a diner, chances are I will order rice pudding. Its one of those desserts that is quintessentially and classically American in my mind; even more so than apple pie, which I for some reason associate with the French. I guess because I like a good Tart Tatin better. Anyway, I was starting to make a batch of rice pudding today, not long after I had an iced chai latte, and wondered what it would be like to fuse these. I attempted to do so here with the spices I had on hand. It came out beautifully, if a little sweet. The creaminess of the pudding and slight bite of the rice is layered well with the nutty toasted coconut, and the cardamom and clove add depth to this luscious dessert.

2 1/2 cups milk
1/2 cup white rice
4 or 5 cardamom pods
1/3 cup shredded coconut
pinch of salt
1/4 cup light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1 egg

Bring the milk, rice, salt and cardamom pods to a boil, and reduce heat to low. Simmer for about 25 minutes, until the rice is tender. In a small bowl, whisk together the egg and brown sugar. Then, add about a half a cup of the rice and milk mixture to the sugar mixture, a little at a time while stirring. Add the sugar mixture back into the pot with the rice mixture (again, very slowly so the egg doesn't scramble). Mix and simmer over very low heat.

In a small frying pan, toast the coconut over low heat until golden. Stir into the pudding, along with the vanilla and lovely spices. Remove the cardamom pods (nobody wants to bite into one of these. Fragrant though they are, they are really bitter and gross to chew on). At this point the pudding should be very thick and not soupy at all. Top with raisins or chopped pistachios and serve.

Irish Soda Bread

2008-10-13T13:53:00.001-07:00

I love baking bread, but the process of baking a traditional loaf with yeast as the leavening agent takes more patience than I usually have. Quick breads, then, are the way to go. One of the best known types of quick bread is Irish Soda Bread, and here's why: the climate of Ireland does not support the growth of "hard wheat", which creates the kind of flour that rises well with yeast, so when bicarbonate of soda was introduced in the 1840s it took the place of yeast in households across the country.
I have always loved Irish Soda bread -- especially toasted with butter for breakfast. I found this recipe in the Sunset Cook Book of Breads, published in 1966 (pretty much my bread bible).

4 cups of white flour (or 2 of white and 2 of whole wheat, which I have done here)
1/2 cup sugar
1 tsp salt
1 tsp baking soda
4 tbsp butter
1 cup raisins or currants
1 1/2 cups buttermilk
1 egg, beaten

Combine the dry ingrediants in a large bowl, and cut in the butter till its crumbly and the pieces are pea-sized. Stir in the egg, buttermilk and raisins and transfer the dough to a floured surface to knead for about a minute. Form into a round loaf and place on a greased baking sheet or into a large cast-iron skillet if you have one. (I have read that this is best because the bottom gets crisp and flaky). Cut a cross into the top of the loaf and bake at 350 for 45 or 50 minutes.

Quiche with Bacon, Tomatos and Carmelized Onions

2008-10-09T11:38:00.000-07:00

I adore quiche -- especially because you can put almost anything in one and chances are it will be delicious. I also like quiche because it is essentially an omelet with a crust and is great for a meal or snack at any point in your day. Last night I made a quiche for dinner that had cheddar cheese, tomatoes, bacon and caramelized onions in it. You should make it sometime.

1 pre-made pie crust (or you can use Pillsbury Crescent Rolls dough -- just roll it out and put it in your pie dish...or you can make pie dough from scratch)
1 cup shredded cheddar cheese
4 strips of bacon
1 large Vidalia onion
1 tablespoon olive oil
1 tomato, cut into cubes
4 eggs
1 cup cream
1/3 cup milk
salt and pepper
pinch of nutmeg
thyme for garnish

Slice the onion into really thin pieces and saute with the olive oil over medium/low heat for around half an hour, stirring often. Be careful not to burn your onions, and let them slowly caramelize until they are a golden brown color.

While you are doing that, cut the bacon into little pieces and fry until they are really crispy. Let it drain over a paper towel.(Make sure you get as much grease of the bacon as possible so it doest release fat into the quiche while it is baking. You can microwave the bacon so its less greasy).
Layer the bacon, tomatoes, onions and cheese in your pie crust. In a large bowl, whisk the eggs, milk, cream, salt and pepper and nutmeg together. Pour into the pie crust and sprinkle some fresh thyme on top for a little extra color and flavor. Bake at 350 for about 40 minutes, until you can stick a knife into the center of the quiche and it comes out clean.

Here is one (in process) filled with tomato, cheddar and steamed broccoli.

Chili

2008-10-01T17:14:00.001-07:00

I made Pasta alla Bolognese the other night and have all this leftover ground meat in the fridge...I was thinking about making meatballs or meatloaf when the nip of autumn in the air made me think of chili (not really, it was in the high 70s today). I associate chili with fall, and made up this recipe when I first moved to Californina, didn't have a job and spent most of my time cooking. Since then I have made it several times, usually with my friend Max, and it always turns out great. While I am not going to use an alarm-based system to rate the intensity of my chili, its pretty spicy so watch out. Enjoy!

1/2 pound ground beef
1/2 pound ground pork (I have used Chorizo and its better if you can get it)
1 yellow onion - chopped
1 green pepper - chopped
1 red pepper - chopped
1 small zucchini (optional)
1 can kidney beans
1 can pinto beans
1 big can of diced tomatos
1 tablespoon chili powder
1 teaspoon cayenne pepper (less if you don't want it spicy)
1/2 teaspoon cumin
1/2 teaspoon red pepper flakes
1 tablespoon garlic powder
salt and pepper
1/2 can of Coors Original beer (secret ingredient!)
Frank's Red Hot (or your hot sauce of choice)

In a big pot, sautee the onion, peppers and zucchini for about 10 minutes. Add the meat and brown, breaking up any clumps with a wooden spoon. Add the spices and a few shakes of the hot sauce as the meat browns and then add the beans, tomatos and beer. Stir and simmer for about an hour (the longer you let it cook the better it will be). Serve with a dollop of sour cream and shredded cheese.

P.S. Use any leftover chili for Frito pie in subsequent days. You don't know about Frito pie? Its OK, I had never heard of it until I met someone from New Mexico who made it for me and put up with my ridicule. Basically, you put chili in a pie crust and sprinkle Fritos and cheese and jalapenos all over the top. Then you bake it and eat it. You can also use the Fritos as a crust by crushing them and making a thick layer on the bottom of a baking dish.

Pasta alla Bolognese

2008-09-29T19:16:00.000-07:00

I was talking to my mother this afternoon and she was telling me that she was going to make a big pot of Bolognese sauce today, have some for dinner and freeze the rest. I was overcome with desire for this rich, rustic Italian pasta and immediately drove to the store to get the ingredients. This dish is hecka hearty and filling, and I once heard someone say: "its a meat sauce with tomatoes, not a tomato sauce with meat."

2 strips bacon, chopped into pieces - you can use pancetta or smoked ham
1 yellow onion chopped
2 carrots chopped
2 ribs of celery chopped
1/2 cup sliced white mushrooms (optional)
1/2 pound ground pork
1/2 pound ground beef
2 cloves of garlic, minced
2 tablespoons tomato paste
3/4 cup dry white wine
1 1/2 cups water or beef broth
1/2 cup heavy cream
1/2 a teaspoon nutmeg

In a big pot, fry the bacon pieces and add the onions, carrots and celery (and mushrooms if you are using them). Saute over medium heat until the onion becomes translucent. Add the pork and beef and brown, breaking up any meat chunks with a wooden spoon. Season with lots of salt and pepper. After the meat browns, add the wine, tomato paste, garlic and water (or broth). Stir everything up really well, cover, and simmer for about an hour. At the end, stir in the heavy cream and nutmeg and serve over rigatoni or papardelle or another big pasta. My mother has informed me that in Northern Italy people traditionally saute a couple of chicken livers in butter, chop them up, and add them at the end as well.

Hungarian Plum Cake

2008-09-24T16:02:00.000-07:00

My aunt is known in our family for being a terrible cook but a divine baker -- my mom always says she has received marriage proposals, "sight unseen!", prompted by her heavenly baklava. This delicious cake is a recipe of hers that I fondly remember from childhood trips to Pittsburgh, where she lives. The traditional Hungarian cake calls for plums, but I have used pears and apricots and pluots and they all work very well.

1 stick of butter, softened
1/2 cup sugar
1 cup flour
3 eggs, beaten
1 pinch baking powder
1 pinch salt
1/2 teaspoon almond extract
1 tablespoon cinnamon
1 tablespoon sugar
3 or 4 plums

In a bowl, mix together the butter and sugar until well-incorporated. In a separate bowl, beat the three eggs and then pour them over the butter/sugar mixture and whisk until smooth. Also add the almond extract. In yet another bowl, mix together the flour, baking powder and salt. Add the dry ingredients to the wet and whisk till you have smooth, creamy batter. Pour batter into a pie or cake pan (that is buttered well). Then, cut your plums or whatever fruit you are using in halves and stick them in the batter, flesh-side up. Mix the tablespoon of sugar and the tablespoon of cinnamon together and sprinkle over the top. Bake at 375 degrees for 30-40 minutes, till the fruit starts to bubble.

Here is one I made with Bosc pears and subbed vanilla extract for almond.