Daring Cooks: Risotto Challenge

The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Master Chef cookbook and the cookbook Moorish by Greg Malouf.

You can call me crazy, but I’ve added another thing to my ever-growing list of activities. Last month I joined the Daring Kitchen – a few of my blogger friends are members – as a way to challenge myself to try new recipes and techniques that I might overlook. Too my delight, my first official challenge is something that has been on my foodie to-do-list for quite some time. I present….RISOTTO!

Within the last few months, I’ve devoured some deliciously creamy and wonderful risottos at a few Boston area restaurants (and some arancini too). I was always wary of making it at home because I thought it was quite labor intensive and difficult. With this challenge I had no excuse not to try making risotto myself. The challenge called for two things: homemade stock and risotto using the stock. I knew I had a busy week, so I made the stock a few days ahead of the risotto.

I found a few chicken stock recipes online and one in my trusty Joy of Cooking book. I cooked, simmered, and strained my way to a flavorful homemade stock.

For the risotto I decided to branch out from the recipes given and find an ‘easy’ one to attempt. My first stop was my Google Reader blogs and I came up with a winning recipe in a post on We Are Not Martha. They posted a step-by-step account of a mushroom risotto recipe from http://foodiereflections.com/ that looked easy enough to execute.

I made a few tweaks of my own to the recipe. Being the only wine drinker in my house, I don’t always have a big selection on hand. When I went to the wine collection for a dry white, the only white to be found was a not so dry Riesling. I chose to use a semi-dry red wine that I had picked up in my home state (Missouri) during my last visit home. I was also having a stressful week, so I opted to mince all the mushrooms, onions, and garlic by hand to decompress (the recipe called for the food processor).

I used a large, wide bottomed Le Creuset Dutch oven and a wooden spoon for stirring (it seemed traditional!). While I did have to stay in the kitchen to stir for the whole time, I watched TV and cleaned up my mess while I cooked.

The result was an unbelievably smooth, rich, mushroomy dinner. I only wish that I had made a triple batch because there wasn’t much leftover for lunch the next day. I’m looking forward to adding risotto to my regular dinner rotation (so is the hubby). Here’s the recipe and the result! Looking forward to the next challenge!

Mushroom Risotto
Adapted from Foodie Reflections

Makes 4 side dish servings (Very true – I wish I had tripled the recipe!)
1 1/4 cups mushrooms, cleaned and divided
2 1/2 cups chicken stock
2 teaspoons extra-virgin olive oil
1/2 onion, minced
2 cloves garlic, minced
1 cup Arborio rice
2/3 cup dry wine (red or white)
1/4 cup grated Parmesan cheese
1/2 – 1 teaspoon fresh thyme, minced (plus a few springs for garnish)
1 tablespoon unsalted butter, divided
Salt and pepper to taste

Finely chop 3/4 cup of the mushrooms (or puree in the food processor until finely chopped)
Thinly slice the remaining 1/2 cup mushrooms and set aside for later
Heat the stock in a pot over medium heat. Once it reaches a simmer decrease the heat to low and cover to hold warm
In a large wide pan (I used my giant Le Creuset Dutch oven), heat the olive oil over medium heat
Add the minced onions and cook, stirring until the onions become soft and translucent, about 5 minutes
Stir in the minced garlic and cook for 30 seconds, then add the mushrooms. Cook for 2 minutes, stirring often, then mix in the Arborio rice and cook for 1 minute.
Pour in the wine and stir until the wine has been absorbed by the rice.
Add one ladle of broth, about 1/2 cup, and stir every 30 seconds to 1 minute until all the broth has been absorbed
Continue this process until all the broth has been absorbed and a grain of rice pressed between two fingers separates into three pieces (for me, about a half an hour)
Stir in the Parmesan cheese, thyme and 1/2 tablespoon butter
Season to taste with salt and pepper

In a small-medium skillet melt the remaining 1/2 tablespoon butter over medium-high heat
Add the mushrooms and sauté until the edges become lightly browned
Season with a pinch of salt and pepper
To serve, spoon the risotto in a large serving bowl or onto individual plates
Garnish with the sautéed mushrooms and a few thyme sprigs

Summary for risotto:
Prep Time: 15-20 minutes
Cook Time: 45 minutes, approximately
Large wide pan, skillet, stock pan, cutting board and knife (food processor), measuring cups, ladle, spoon, serving utensils and dishes

La Comida de Espana

Hola! Just a quick post to highlight some of the delcious food we've been enjoying in Spain. The hubby is taking a siesta (too many churros...) so I decided to log on and share a few photos. We started our trip in Madrid and sampled many of the local specialities! On the recommendation of a friend from Madrid, we went to La Taberna de la Bola for a madrileno specialty - cocida. It's a slow cooked beef and chickpea stew.

Of course, we couldn't pass up churros with chocolate. They were fresh and hot, served with a thick, melty cup of hot chocolate.

We visited el Mercado de San Miguel a few times during our stay. We couldn't resist the aceitunas (olives) of all varieties - right next to a "queso & fromage" stand. The best were the pickled olives and mini-pickles.

And the last photo to share is the specialty of Toledo - mazapan (or, marzipan). As the hubby commented, the Spanish spelling and pronuciation is the way most Bostonians pronouce "marzipan"!

Many more photos and descriptions to follow. Hasta luego!

Grass-Fed Beef Chili

One of the benefits of going to the farmers' market is being able to purchase locally raised meats. Not only do you support your local farmers, you also know how the meat was raised. I haven't seen Food Inc. yet, but a friend recently did and gave me his take on how he is changing his meat consumption patterns as a result. In addition to reducing the amount of red meat in his diet, he decided to stop eating beef unless it is grass-fed and hopes that everyone else follows suit (in time). The challenge in doing that is the availability of products to meet the demand. Hopefully we'll move toward a change in the beef industry to increase the supply and availability.

Have you seen Food Inc.? Have you changed your eating habits as a result of the movie or to be more environmentally concious? I'd love to hear about it - please leave a comment!

During our last trip to the market, we picked up some grass-fed ground beef from Springdell Farms. Visit their website to read about how they treat their Black Angus cattle. It comes through in the texture and taste of the meat. A good tip that they gave us for cooking was to make sure not to overcook the beef. The beef we bought that day was extra lean (and grass-fed beef can be overcooked easily).

Veggie chili is a frequent menu item at our house. With the meat in the fridge, I decided to make a beef chili for a hearty meal for the New England February climate. We had this for Super Bowl Sunday topped with guacamole and fresh grated Colby-jack cheese. I chopped up the usual suspects - jalapeno, red bell pepper, and yellow onion and then got to work!

For the liquid, I used some leftover chunky veggie tomato sauce we had in the refrigerator. I also used the spices in my spice rack - dried cilantro, ground cumin, and chili powder. You can use any color beans you have in the pantry and throw in any other veggies you might have on hand. It's a great meal to use up any ingredients leftover from other meals.

Instead of the quick 20-minute chili that I usually make, this is a slow-cooking chili that simmered for 2-3 hours before the big game. The addition of cornmeal creates a rich (a little 'creamy'), flavorful, and satisfying result! The leftovers made tasty lunches throughout the next week.

Game Day Grass-Fed Beef Chili
Makes about 6 servings
1 pound ground beef
2 garlic cloves, minced
1 jalapeno, seeded and finely diced
1 red bell pepper, seeded and finely diced
1-2 medium yellow onions, diced
1 can kidney beans, drained
1 can pinto beans, drained
1/2 a jar tomato sauce
1 tablespoon chili powder
1/2 tablespoon ground cumin
1/2 tablespoon dried cilantro
Salt and Pepper
2 tablespoons cornmeal
Olive oil
Shredded Colby-jack cheese and guacamole to top it off

Heat a medium stock-pot over medium-high heat (a 6 on my range)
Add a small amount of oil to the pan
Add beef, garlic, onions, jalapeno, and pepper and cook until just browned, stirring the beef and breaking it up as it cooks
Drain and excess fat from the pan and return to the heat
Add in beans, sauce, spices, and salt and pepper, stir
Reduce heat to low, cover and simmer for 2+ hours, stirring occasionally
Top with cheese and guacamole and serve with cornbread or tortilla chips

Haiku from the Hubby:
Grass fed and so lean
Chili with spice and on top
Mmmmm Guacamole

Thanksgiving, Part Two

We had a delicious Thanksgiving dinner in November, but my brother-in-law, sister-in-law, and new nephew couldn't make it in for the holiday. Fast forward a few months and they packed up the baby and headed east for a visit.

I decided to make them a Thanksgiving dinner to make up for their missed meal. With a smaller crowd, it was a little easier to get everything cooked and ready in just a few hours. I scaled back the menu (only 4 components instead of 8+).

To start, I whipped up a quick and easy mustard-dill white bean dip served with veggies and pita crackers. The menu for dinner was my grandmother's southern style dressing (stuffing), roasted ginger-maple root vegetables, cranberry sauce, and roasted turkey breast. To the dismay of my guests, I didn't have time to make the pumpkin and pecan pies from Thanksgiving. Instead, I made a tasty apple crisp with a recipe from my friend Megan over at Delicious Dishings.

When I make turkey breast, I usually like to flavor it with orange juice and fresh orange slices. For this version, I decided to use the blood orange marmalade I picked up at the winter farmer's market. I also used the marmalade to make a quick gravy.

This was a manageable meal to make on the weekend. The turkey and stuffing cook at the same temperature. The vegetables can be cooked first, and then reheated just before serving. Here are the recipes for you to try:

Mustard-Dill White Bean Dip
2 cans cannellini beans, drained and rinsed
2 cloves garlic, peeled (more if you like it strong!)
2 tablespoons prepared mustard-dill sauce (or, Dijon mustard + dill)
1/4 - 1/2 cup olive oil
Salt and pepper to taste

Place garlic, beans, and mustard-dill sauce into a food processor
Pulse and stream in olive oil until desired consistency
You can serve immediately, or let chill for at least an hour to let the flavors develop

Roasted Turkey Breast with Blood Orange Gravy

Printable Recipes

2 turkey breasts, skin on
1/4 cup blood orange marmalade
1 tablespoon poultry seasoning (or sage & thyme)
Salt and Pepper
Olive Oil

Preheat oven to 350 degrees
Rinse and pat the turkey breasts dry
Cut 1" slits across the top of the breast into the skin with a small paring knife
Using your hands, rub marmalade into all the slits
Using your hands, rub olive oil all over the turkey breasts, making sure to coat well
Sprinkle salt, pepper, and poultry seasoning over the turkey breasts
Place the breasts into a foil-lined roasting pan
Cook uncovered at 350 degrees for about 15 minutes per pound, or until the internal temperature reaches 170 degrees (use a meat thermometer)
Remove from the oven and let rest for 20 minutes before slicing

Quick Blood Orange Gravy
2 cups low-sodium chicken broth
2-3 tablespoons blood orange marmalade
Pan drippings from roasting pan

Pour all ingredients into a small sauce pan over medium-high heat
Bring to a boil and cook for about 5-8 minutes until marmalade has dissolved
Serve hot

Marilyn's Southern Style Dressing
Makes 1 9"x13" pan (enough for 2, 4, or 6 depending on the crowd)

1 loaf sandwich bread (I used whole-wheat potato, challah is the best)
1 stick of butter, melted
2-3 medium yellow onions, diced
1 cup celery, chopped
1 cup carrot, chopped
4 eggs, lightly beaten
1 cup low-sodium chicken broth
1.5 tablespoons poultry seasoning
Black pepper to taste

Preheat oven to 350 degrees
Melt butter in a large bowl in the microwave on high for 3 minutes
Add celery and carrots to the bowl and mix, microwave on high for 10 minutes
Add seasoning and mix well
Cube bread into a large bowl (you can cut or tear by hand)
Add vegetables, eggs, and chicken broth to the bread and mix gently
Pour into 9"x13" pan and spread evenly
Dot the top with pats of butter
Bake uncovered for 1.5 hours, basting with chicken stock for the last half hour
Serve hot

Roasted Maple-Ginger Root Vegetables
Adapted from Food and Wine Magazine

1 butternut squash, peeled and cut into 1 inch cubes
2 sweet potatoes, peeled and cut into 1 inch cubes
4 parsnips, peeled and cut into 1 inch cubes
1/2 cup olive oil
1/4 teaspoon grated nutmeg
2 tablespoons minced ginger
1/3 cup maple syrup
1 cup pecans
Salt and Pepper
(I also threw in a few sprigs of rosemary)

Preheat the oven to 425 degrees
Spread the pecans on a baking sheet and toast for 2-3 minutes (be careful not to burn them)
Remove from the oven and set aside
Toss the vegetables with the olive oil, nutmeg, and salt and pepper
Spread in a single on a large baking sheet (or 2)
Roast for 30 minutes until just starting to brown
Sprinkle with ginger, maple syrup, and pecans
Continue to roast for about 20 minutes
Serve immediately, or reheat for a few minutes before serving

Apple Crisp
For the full recipe, click over to Delicious Dishings. Megan made cute mini-crisps in a number of small baking dishes. I used one large casserole dish for easy cleaning. I followed her recipe (but forgot the vanilla and orange juice by mistake). It was scrumptious and a perfect ending to a great dinner!

Fresh From the Oven: Homemade Breads

I have a lot of experience with baking quick breads, but I've never tried to make homemade breads before. I was intimidated by the process and didn't think I had the skills or the time. On a grocery shopping trip, I passed the bakery and saw a loaf of cherry chocolate bread that looked so good I decided to make my own chocolate bread at home.

I found a recipe online and set out to make chocolate bread! Long story short, the bread did not turn out as desired. It didn't rise, didn't look very pretty, and was quite dense. While it wasn't a nice fluffy bread, it would have made a great base for a dessert bruschetta. I imagined toasting it and topping it with fresh strawberries and cream. But that is for another post - this is all about the bread.

After my failed attempt, I was motivated to conquer the bread baking challenge. Not too much later, one of my favorite new foodies posted an article entitled, "Yes, You Can Bake Bread" on Local in Season. Inspired by Jane's can-do attitude and seemingly easy recipe for cinnamon raisin whole wheat bread, I gathered the ingredients, got out my red KitchenAid mixer and got to work!

A key learning from my first experience was that my kitchen is not warm enough for dough to rise. To remedy this I put the oven on warm for about 10 minutes (while I kneaded the dough) and then turned it off before putting the dough inside. With the door cracked, the dough doubled in size as specified in the recipe. I think I didn't quite let the dough fully rise the second time and I left in the oven a little too long trying to get the right color. But, much better than the first try! You can get the recipe at http://localinseason.com/craft-of-cooking/77-yes-you-can-bake-bread.html. I used honey for my sweetener and regular raisins. I also used my KitchenAid mixer to do the kneading.

After my success with Jane's recipe, I felt confident and decided that I could make my own breads every weekend. The next week I found a few recipes on the King Arthur Flour website and picked two to try - honey oatmeal and a white sandwich bread. The honey oatmeal was a very hearty bread - with oats, instant mashed potato flakes, and flour. The white sandwich bread was a more traditional milk bread.

Honey Oatmeal

White Sandwich Bread

I fired up the mixer, heated up the oven, and started the 6 hour bread breaking process. Both breads rose according to plan (a small miracle) and baked to a nice golden brown. The honey oatmeal was great toasted with a little peanut butter. The sandwich bread was a little sweet for my taste, but got rave reviews from my chief food tasters - my hubby and my friend Renee.

I am glad to know that I can add breads to the list of foods that I make at home instead of buying at the store. Plus, bread baking works well with my usual Sunday homework plans. Mix the dough - study for 2 hours while it rises - punch down the dough - study for 2 hours while it rises again - bake - watch TV - and then enjoy!

I would love to hear about your bread baking adventures - both failures and success!

Photos of my breads are in the running to win a picture contest through a drool-worthy website, Refrigerator Soup. If you have a minute, please click through and vote (it's by popular vote). Leave a comment here and let me know that you voted - I'm going to pick one lucky winner and send them a freshly baked loaf of bread! Vote here!

***New Feature***

Haikus from the hubby, of When He Fends for Himself.

Out of the oven
Two pieces toasted and sliced
Crumbs are everywhere

Have You Visited Your Local Market Lately?

Visiting the Farmer's Market is one of my favorite spring, summer and early activities. Once winter rolls in, my trips to the market usually come to an end. Not this year! Thankfully there are at least two winter markets close to me in Natick and Wayland, MA. For a recap of my inaugural trip to the Natick Winter's Market, check out my write-up at www.localinseason.com. You'll even find some recipes for your winter farmer's market finds!

Two Meals - Turkey Burgers with Tomato & Spinach and Ravioli with fresh sauce

This week I stopped at the store mid-week after work to pick up some ingredients for dinner. We'd already had beef for a few dinners, so I was looking for another source of protein for dinner. I asked the hubby for suggestions, and he mentioned chicken Florentine (we had some spinach in the fridge). For some reason, I just wasn't interested in chicken for dinner. Looking at the meat case, I saw that ground turkey breast was on sale. Turkey burgers are not a regular item on our menu, but I decided to give them another try.

Knowing we had spinach in the fridge, I thought about making a Mediterranean style burger with the spinach, tomato and feta. I picked up the ingredients along with some foccacia style buns and marinated olives then headed home to get cooking.

Sticking with the Mediterranean theme, I made a quick cucumber salad with some leftover mint (from the fresh rolls), minced red onion, and a little olive oil and vinegar.

I like at least three components with dinner, so I needed one more dish on the side. I found some red lentils in my pantry while digging around and put those on the stove while making the burgers. I completely overcooked the lentils and they came out extra mushy. I mixed in some balsamic vinegar and the hubby really like them. Next time I'll try this recipe and watch the pot a little better!

For the burgers, I put a little of the topping in the burger and then topped them with the same ingredients. Turkey burgers are quick cookers - so don't forget to watch the pan while you cook. Read down past the recipe to see what I did with the leftover spinach and tomatoes.

Mediterranean Turkey Burgers
Makes 2 Burgers

Printable Recipe

1/2 pound ground turkey breast (white meat turkey)
1 teaspoon Greek seasoning (I have a blend - salt, garlic, oregano, thyme, onion)
1 tablespoon crumbled Feta cheese
1/4 cup spinach and tomato (see recipe below)

Heat a little oil in a medium non-stick skillet over medium heat
Mix all ingredients together in a small bowl
Divide into two patties
Cook the patties for about 2-3 minutes per side, until cooked through

Spinach and Tomatoes
Inspired by a post on Playing House
1 small plastic container of cherry tomatoes
3-4 handfuls of fresh spinach, chopped
Salt
Olive Oil

Heat a small amount of olive oil in a small-medium skillet over medium heat
Add spinach and a little salt to the pan and cook until just wilted, set aside
Add the tomatoes and a little salt to the pan and cook over medium heat for about 10 minutes (until they squish when you press on them)
Remove from the heat and set aside
Serve as a topping or side dish to the burgers.

Serve the burger on your favorite roll with the sides!

Summary for burgers and spinach/tomatoes
Prep time: 10 minutes
Cook time: Spinach/tomato: 15 minutes; Burgers: 10 minutes
Skillets, knives, cutting board, bowl, utensils

Meal 2: Ravioli with Fresh Spinach, Tomato, Basil Sauce

We had plenty of spinach and tomato left over after dinner. I turned it into a quick fresh sauce for some ravioli. We picked up the grilled asparagus and artichoke ravioli at our local winter farmer's market. I bought some local basil at our warehouse club store (they do carry local products!). I threw it all in the food processor, brought to a quick boil, then simmer.

Added to the ravioli and we had a fresh tasty meal! Remember - you can always turn your leftovers into something tasty (well, most of the time).

Summary:
Prep time: 5 minutes
Cook time: 5-10 minutes
Food processor, sauce pan, pasta pot, serving utensils

A Trip to Southeast Asia

I've been looking at cooking classes for the past 6 months and trying to figure out what type of class I want to take. One of the classes I was considering taught recipes and techniques from a cookbook called Hot, Sour, Salty, Sweet by Jeffrey Alford and Naomi Duguid. I wasn't quite sure what it was going to be about and I decided to think about it before signing up. After a few days I completely forgot about it as I got busy with other things.

When I was at the library looking for a good book to read on my holiday travels, I came across a copy of Hot, Sour, Salty, Sweet! I checked it out and started reading. What a wonderful cookbook - stories about Southeast Asia, its people, and the food. I have already read through the book two or three times! Sadly the cooking class is sold out, so I started teaching myself the recipes. One of the first recipes to catch my attention was the Silky Coconut-Pumpkin Soup. The recipe is from Thailand and Laos. I've had a red kuri squash sitting on the counter for a while, and decided this would be a good substitution for the pumpkin. The soup was as advertised, silky-smooth and delicious. It was wonderful as lunch the next day.

As a side dish I tried something that I've eaten a lot but never tried to make at home - Vietnamese Fresh Rolls with peanut sauce. For a healthy, vegetarian version I cooked up some tofu and filled them with a pickled cabbage and carrot slaw. I made vermicelli (rice noodles) to add in, but the rice paper wrappers weren't big enough to fit everything in (actually, I forgot until I got to the last roll....).

This was delicious and would make a great party dish after I work on my rice paper rolling skills. The soup is going to be repated often too!

Silky Coconut-Pumpkin Soup
Adapted from Hot, Sour, Salty, Sweet
Makes 4 servings

Printable Recipe

3 Shallots, unpeeled
1 red kuri squash, approximately 1.25 pounds unpeeled
1 can light coconut milk (approximately 2 cups)
2 cups low-sodium chicken broth
1 cup loosely packed cilantro leaves (the recipe called for coriander)
1/2 teaspoon salt
2 tablespoons Thai fish sauce
Freshly ground black pepper
1 scallion, cut into thin rings

In a small non-stick skillet over high medium-high heat, dry-roast the shallots, turning occaisionally, until blackened and soft
Peel the the shallots, cut in half lengthwise, and set aside
Peel the squash and remove seeds and guts
Cut into 1/2 inch cubes
Place the coconut milk, broth, squash cubes, shallots and cilantro in a large pot and bring to a boil
Reduce to low, add salt, and simmer for 12-15 minutes until the squash is tender
Stir in the fish sauce and cook for 2-3 more minutes
With an immersion blender (or food processor), blend the soup until it is a smooth consistency
Ladle into individual bowls, garnish with scallions and freshly ground pepper

Vietnamese Fresh Rolls
Makes 5 rolls, with a little extra slaw and tofu
1/2 block of extra firm tofu (make sure it is well-drained)
1/4 of a head of green cabbage, cut into thin strips
1/2 cup chopped cilantro leaves
1/4 cup shredded carrots
1 scallion, chopped
Rice wine vinegar ( a few good splashes)
Sesame oil (one small dash)
Salt
5 Mint leaves
Rice paper wrappers

Note: You'll need to assemble all your ingredients before you work with the rice paper wrappers

Reheat a the same non-stick skillet (from the shallots) over medium heat
Cut the tofu into 1/4 inch sticks
Add to the skillet and cook about a minute or so on each side, until just golden brown
Set aside until assembly

Mix chopped cabbage, carrot, cilantro, and scallion in a bowl. Pour on a few splashes of rice wine vingar (enough to coat everything), one drop of sesame oil and sprinkle with salt
Mix well and set aside until assembly

Set up your assembly line for ingredients - Slaw, tofu, and mint leaves

Microwave a large bowl of water to soften the rice paper wrappers
Take 1 wrapper, dip into the water to soften, and then place on a plate
Put the mint leaf in the middle
Top with 2-3 sticks of tofu
Top with the slaw
Roll the rice paper wrapper like a burrito, tuck in two sides, then roll to close
Repeat for each wrapper

Summary:
Total prep time (prep the rolls while the soup is cooking): 25-30 minutes, depending on how fast you can peel a squash
Total cook time: 20 minutes
Small non-stick skillet, sharp knife and cutting board, ladle, soup pot, microwaveable bowl, serving dishes and utensils

Serve with your favorite peanut sauce. I made some quick sauce, but it isn't worth reporting on. I'll have to work on a good recipe to share.

Serve with the soup and enjoy! This made for a great lunch the next day. We had the noodles topped with tofu, slaw and the peanut sauce.

His Middle Name is Chocolate

That's the way I would describe my brother. For as far back as I can remember, chocolate has been his favorite food. Chocolate ice cream, chocolate chip cookies, chocolate milk, etc. The only other food item he uses that much is ketchup. So when I was checking out all the delicious chocolate at the new Hotel Chocolat store on Newbury Street, I found something that I had to buy for him.

Without hesitation I picked up a bag of Cocoa Pasta (a nice, chocolate penne). I shipped it home in time for Thanksgiving so he could share with the rest of the family. Well, it turned out that he didn't have time to share. He took the pasta home and made himself an interesting dinner with half the pasta. I'm not sure I would have made it for myself, but he assures me that the cocoa penne was delicious with meatballs and tomato sauce. Kind of like a reverse mole?

Luckily, he saved the rest of the pasta to share when I went home. To compliment the pasta, he decided to whip up a fancy dessert sauce. For my Chanukah present, my brother bought me a bottle of ChocoVine. It is exactly what the name implies. According to their website it is "the great taste of Dutch chocolate and fine Cabernet wine". It was good on the rocks, but we decided it would be good in a dessert pasta sauce.

To round out the sauce, he melted semi-sweet chocolate chips and added in some strawberry preserves for some sweetness. My grandparents added some vanilla and chocolate moose tracks ice cream to top off the dish. It was rich and delicious. Next time we'll add some whipped cream and marshmallow topping make it even more decadent!

I've been told that I have to go back and buy a few bags of pasta to ship to my family for more inventive dishes!

Chili Cheddar Potato Skins

When I'm feeling stuck for dinner ideas, I pull up my google reader and search for interesting dishes. A few weeks ago I saw a delicious looking post from my friend Amy over at Playing House. I love a good potato skin, but I don't like that they are usually just full of greasy bacon, cheese, and topped with extra fatty sour cream. Amy whipped up a healthier baked version filled with turkey bacon, broccoli, cheddar, and a rich and smooth avocado cream.

Cooked broccoli is not on our list of favorite foods, so I decided to take Amy's inspiration and create my own version. To make a heartier meal I filled the potato skins with bean and veggie chili, shredded cheddar-jack cheese, turkey bacon, and a smooth guacamole. We love cilantro, but you can leave it out if it's not your thing I'd put these up against any restaurant potato skin - they were that good.

The method for making the potatoes was so easy and I'm a little upset that I never thought of it before. We used the leftover potato guts for cheesy mashed potatoes served as a side dish to the leftover chili.

To make this efficiently, put the potatoes in the microwave first, and make the chili while they are cooking. While the potatoes are in the oven, you can make the guacamole.

Chili Cheddar Potato Skins with Smooth Guacamole
Bean and Veggie Chili
Approximately 4 servings
1 jalapeno, ribs and seed removed, diced
2 cloves of garlic, minced
1 bell pepper, diced (any color)
1 quarter of a yellow onion, diced
1 can black beans, drained
1 can kidney beans, drained
1 can petite diced no-salt added tomatoes (drain about halfway)
1 tablespoon ground chili powder
1 teaspoon ground cumin
Salt and Pepper
Extra virgin olive oil

In a medium pot, heat about a tablespoon of olive oil at medium-high heat
Add in minced garlic and jalapeno and cook for 2 minutes, being careful not to burn the garlic
Add in onions and bell pepper, and cook 2-3 minutes until softened
Stir in chili powder, cumin, and salt and pepper
Add beans and tomatoes and stir
Bring to a boil and then reduce to low
Simmer until ready to serve

Potato Skins
Adapted from Amy at Playing House (who adapted from Ellie Krieger)
Serves 2 (1 potato/person)
2 Idaho potatoes scrubbed and dried
2 teaspoons canola oil
1/4 teaspoon salt
2 pieces turkey bacon
1/4 cup shredded cheddar-jack cheese

Preheat the oven to 450 degrees
Stab the potatoes a few times with a fork and wrap in paper towels
Microwave on high for 13 to 15 minutes, until the potatoes are cooked through
Take out the microwave and cool until the potatoes are easy to handle
Cut the potatoes in half lengthwise
Using a spoon, scoop all but 1/8 inch of the inside of the potato, being careful not to break the skin (save the potato guts for another use)
Brush both inside and outside of potatoes with oil and sprinkle with salt
Put the potatoes, skin-side down, on a foil-lined baking sheet
Bake until skins are crisp and edges are golden brown, about 20 minutes

For the bacon, cook in a small skillet over medium heat, turning often, until crispy
Dice into small pieces

Smooth Guacamole
1 medium Haas avocado
Juice from 1/2 a lime
1/4 cup cilantro leaves
1/2 a scallion, thinly sliced
Dash of salt and pepper

Roughly chop the cilantro, set aside
Squeeze the lime juice into a bowl
Cut open the avocado and add to the bowl with the lime juice
Using an avocado masher (or fork), mash until smooth
Stir in the cilantro and scallion
Season with salt and pepper

When the potato skins are done, remove from the oven and put on plates
Fill the skins with chili
Divide the cheese evenly among the four potato halves
Top with the turkey bacon
Spoon the smooth guacamole evenly over the four halves
Top with a few cilantro leaves for garnish

Summary
Prep Time: 10-15 minutes
Total Cook Time: 30-ish minutes
Chili pot, baking sheet, small skillet, cutting board and knife, bowl, avocado masher (or fork), serving utensils

My Love Affair with Brunch

I've mentioned before that I could eat eggs for all three meals a day and never get tired of them.  I love breakfast food, and that means that a good brunch destination is essential for my weekend happiness.  Thanks to our friends Mary and Angel (of http://www.vintage78.blogspot.com/), we have been brunch regulars at the Centre Street Cafe in Jamaica Plain, MA for the past few years.  Check out why at http://www.localinseason.com/!

When He Fends for Himself - Taco Town!

Recently the wife was away for 5 days and I had to scrounge together some meals in order to survive. I started off slowly. For the first two days I snacked on granola bars, ice cream, fruit, and gummy bears. I felt like I could indulge a little bit because I had lost 5 pounds during the Fall. Eventually though, I wanted some real meals so I ordered out for a Greek salad and a calzone. It was good and hit the spot, but it's nothing worth writing about. The next day I went to Whole Foods for a little grocery shopping and decided to get dinner from their taco and burrito bar.

Whole Foods offers 3 tacos for the low low price of $4.99 so it looked like a good deal. They actually have a lot of options for filling your taco and I decided on one chicken, one beef, and one fish taco. They use soft corn shells for the outside of the taco and fill it with a good amount of protein. I had them add a little lettuce, some salsa (which had some good spice to it), cheese, guacamole, and cilantro. My only complaint about my experience was that there was a weird guy who was standing way to close to me who was fascinated by the sight of a taco bar at Whole Foods. I actually couldn't see all the options clearly because he was in my way. I kept waiting for him to lose interest but I guess filling tacos tops the entertainment options in my town.

I checked out with my groceries and tacos and headed home. Once home, I unwrapped, took a quick picture (action shot!), and had my dinner. All three proteins tasted very good in the tacos. I think I made a good choice for my dinner. It was tasty, had vegetables (lettuce, cilantro, salsa), and was a good portion size. I didn't overeat. I didn't under-eat. I just survived. Next time the wife goes away, I'll hit up the taco bar again. But until then there is no need. I have a good cook at home that feeds me very well. And I rarely have to fend for myself....

One Year of Recording Delicious Meals!

It's hard to believe that it has been one year since my first post on GoodCookDoris.  What started as a way to record our meals and never be without an idea for dinner has become quite an adventure!  The hubby joined in the fun with his own feature (When He Fends for Himself), my family has contributed some guest posts, and I have been cooking up a storm!  I've reconnected with old friends and met fellow food bloggers and foodies from around the world.  What a blast! 

In honor of this momentous occasion, the hubby suggested I post a picture of my meatloaf cupcake with mashed potato icing, green bean candle, and parsley sprinkles.   This year I'll work on some sweet dessert cupcakes.

I'd love to hear what your favorite post has been. Leave a note and let me know! Thanks for being a part of the fun.

I'm excited to start another year of trips to the farmer's market, trying new recipes, cranking out old favorites, and sharing delicious food with family and friends.

Happy cooking!

When I was home recently, I found my old apron. Funny that my apron from when I was 3 is almost identical to my apron now (red polka dots!).  It doesn't quite fit, but the sentiment was right.  It reads, "Kiss the Cook".

Here are few stats from my first year of blogging:

Number of Posts: 120

Number of Labels: 42

Number of Visitors: 1,054

Visitors came from 55 countries, and all 50 states!

The most popular post, fittingly, was the meatloaf muffins!

A little overdue...Latkes!

Now that you've passed Chanukah and the rest of the holiday season, you might be able to think about eating latkes again. Or, if you are like my regular reader Tim, you've been waiting for this write-up since 12/21 when it was mentioned it in the previous post. Here you go Tim!

This year I was swamped with homework and a busy schedule around the holidays. Usually I like to try out new latke recipes, but this year I was luck to find time to grate the potatoes. I picked up some sweet potatoes, russet potatoes, onions, scallions, and pulled out the mandolin. Grating potatoes is a labor of love and the results are always delicious. Don't forget to squeeze out the excess moisture before mixing! Thanks to a tip from my brother, I used just a little olive oil in the pan instead of a few inches of vegetable oil. The result was a crunchy and somewhat healthier latke.

An important note is that if you grate your white potatoes too early, they will turn gray and your latkes won't be very pretty. I don't know all the food science, but this can be slowed by grating your onions into the bowl first and then tossing the shredded potatoes with the onion juice.

We enjoyed these with the pot roast for dinner. As a special treat, we also had them for Chanukah breakfast with poached eggs on top. A 'kosher eggs benedict'! I haven't mastered a Hollandaise sauce yet (or even tried), but that would definitely finish this off nicely. Of course we had leftover cheddar scallion biscuits on the side too because you can never have too many carbs.

Happy latke eating! Perfect for Chanukah or anytime of the year! I'll do my best to write up my recipe - I did these from memory - so tweak as you see fit! The cooking instructions are the same for both

Potato Latkes

Traditional Latkes
1 russet potato, peeled
1 egg, lightly beaten
1/4 - 1/2 of a yellow onion
1 scallion, chopped into small pieces (add to taste)
1 tablespoon-ish flour
Salt and Pepper

Sweet Potato Latkes
1 sweet potato, peeled
1 egg, lightly beaten
1 scallion, chopped into small pieces (add to taste)
1 tablespoon-ish flour
1/2 teaspoon ground nutmeg
Salt and Pepper

Olive oil for frying

For each respective potato, follow these instructions
Using a mandolin or box grater, grate the potato into a large bowl
Using a colander, cheese cloth, or just your hands, squeeze out the excess moisture and return the potato to the bowl
Add the onion, and any seasonings and toss
Add a small amount of egg (about half the beaten egg) and about a tablespoon of flour, mix until the flour and egg are evenly distributed
If the mixture seems really wet, add a little more flour

Cooking for both
Place a wire baking rack over a baking sheet in your oven and heat to 200 degrees
Heat about 2 tablespoons of olive oil in a medium skillet over medium-high heat
When a small piece of shredded potato sizzles in the oil, its ready!
Using a 1/4 cup measuring cup, add the latkes into the pan in batches
Cook for 2-3 minutes per side (until golden brown)
If they are browning too quickly, reduce the heat slightly
Place the cooked latkes in the heated oven while you finish frying all the latkes
Serve warm

For leftover latkes, let them cook completely
If you plan to eat them the next day, wrap them tightly in foil and refrigerate
If you plan to keep them longer than a day or two, place them on a baking sheet and put them in the freezer
When they are frozen, wrap them in plastic wrap and then foil (to prevent freezer burn)
Either way, reheat in a 350 degree oven before serving

Serve with chunky applesauce, sour cream, or horseradish!