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Pezzo (pĕt-ZO) n. A piece, portion or bit

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Best. Coleslaw. Ever.

This recipe comes from an even bigger perfectionist than me...Chris Kimball of Cook's Illustrated and America's Test Kitchen.  This coleslaw is a refreshing balance of sweet, tangy, and savory and is a great side dish to fried chicken or sandwiches.  The delicate green of the cabbage and Granny Smith compliments the vibrant pink of the red onion beautifully. And it tastes even better as leftovers.

Apple and Fennel Coleslaw
Ingredients (makes 5 cups)

1 lb green cabbage (about half a medium head), finely shredded
salt and fresh pepper
1/2 small red onion, finely chopped
1 tblsp honey
2 tblsp rice-wine vinegar (or apple cider vinegar)
2 tblsp extra-virgin olive oil
1 tsp mustard (preferably whole grain)
2 tsp minced fresh tarragon leaves
1 large Granny Smith apple, peeled, cored, and cut into 1/4-inch thick matchsticks
1 medium head fennel, halved and thinly sliced

1.  Toss cabbage and 1 tsp salt in a colander set over a medium bowl.  Let stand until cabbage wilts, 1 to 4 hours.  Press dry between paper towels.

2.  Stir together onion, honey, vinegar, oil, mustard and tarragon in a medium bowl.  Immediately toss cabbage, apple and fennel in the dressing.  Season with salt and pepper to taste.  Cover and refrigerate until ready to serve.  (It's best to let the flavors meld for at least 1 hour)

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Posted 1 hour ago

Martha's All American Buffalo Chicken Tenders for Superbowl Sunday

   
Click here to download:
Marthas_All_American_Buffalo_C.zip (4512 KB)

I've made these buffalo tenders several years in a row for Superbowl Sunday.  It is a quintessential Martha Stewart recipe: perfect and simple.  Using skinless tenders cuts out a significant amount of fat...and why not go boneless?  

When battering the chicken, follow her directions: "to keep mess to a minimum, use one hand to dip chicken in buttermilk and place in flour; with the other hand, toss, pick up, and place on sheet."  Don't forget the celery stalks.

All-American Buffalo Chicken Tenders
Ingredients (4 servings)

1 cup crumbled blue cheese
1 cup low-fat buttermilk
coarse salt and pepper
1 cup flour
1 1/2 lbs chicken tenders
1/2 cup vegetable oil, such as safflower
1/3 cup hot sauce
2 tblsp melted butter
celery stalks

1.  Preheat oven to 250 degrees.  Place a wire rack on a rimmed baking sheet, and transfer to oven.  In a medium bowl, stir together blue cheese and 1/2 cup butter milk.  Season dip with salt and pepper and set aside.

2.  Place flour and remaining 1/2 cup buttermilk in separate medium bowls; season with salt and pepper.  Set out another rimmed baking sheet alongside.  Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess); place on sheet.

3.  In a large skillet, heat oil over medium-high heat.  Working in batches, fry chicken until golden brown and cooked through, 3 to 4 minutes per side.  Transfer to rack in the oven to keep warm.

4.  In a large bowl, stir together hot sauce and melted butter.  Add chicken and toss to coat.  Serve tenders with blue cheese dip and celery stalks.

 

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Filed under  //  appetizers   chicken   recipes  
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Posted 21 hours ago

For an interesting twist on Chocolate Birthday Cake, try this rustic Chocolate Carrot Cake

If you're reading this, perhaps you know about my deep love of carrot cake.  Moist and mildly spiced, with rich cream cheese icing, carrot cake is unpretentious and uniquely comforting.

I recently borrowed Scotto Sunday Suppers from the library and found several tantalizing Italian recipes, swinging between the classic and the unconventional.  I plan on making several of their recipes, including their Maple and Bourbon Glazed Roast Pork Loin, and their Pistachio-Crusted Sea Bass with Salsa Verde.  In the dessert section, I discovered Chocolate Carrot Cake with White Chocolate Cream Cheese Frosting.  Luckily we had two friends with birthdays the next week.  

This is a rustic two layer cake, and the rich frosting really sweetens up the dessert.  The layer of frosting in the middle of the cake looks beautiful when you cut into it (unfortunately I don't have a picture of the inside, but check out the cookbook for a gorgeous photo!).  The grated carrots just melt into the batter, and help to keep it moist.  Make sure eggs, butter, and cream cheese are room temperature before starting.  

Chocolate Carrot Cake with White Chocolate Cream Cheese Frosting
12 servings

Ingredients

For the Cake
8 eggs
3 3/4 cups sugar
1 1/2 cups vegetable oil
1 tsp salt
2 cups flour
1 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp baking powder
4 cups grated carrots

For the Frosting
1 cup butter
1 lb powdered sugar
2 cups cream cheese
2 tsp vanilla extract
1 lb white chocolate, melted and cooled

1.  Make the cake.  Preheat the oven to 350°.  Butter and flour two 10-inch cake pans.  In a standing mixer, beat the eggs and sugar on high speed until the mixture is pale yellow and tripled in volume.  Gradually add the oil with the mixer running.

2.  Sift together the dry ingredients and stir into the egg mixture (folding gently to hold the volume).  Fold in the carrots.  Pour batter into the two prepared cake pans.  Bake for one hour, or until a toothpick inserted into the middle comes out clean.

3.  Make the Frosting.  Cream the butter and sugar in a standing mixer.  Add the cream cheese a little at a time.  Mix in the vanilla and white chocolate.

4.  After the cake cools, frost the cake.  Place the bottom layer on your serving plate.  Frost the center of the cake, then add the top layer.  Frost the top and outside of the cake generously.

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Filed under  //  cookbooks   dessert   recipes  
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Posted 1 day ago

Cure your hangover (or the blues) with The Ultimate Breakfast Burrito

     
Click here to download:
Cure_your_hangover_or_the_blue.zip (7080 KB)

When you're hungover, you can't do much better than a breakfast burrito...eggs, cheese, crispy hash browns (and bacon or sausage), all rolled into a fresh tortilla.   Add some spicy Tapatio and pico de gallo and you'll be on the road to recovery.  We live very close LA's mecca for fast-food breakfast burritos, Lucky Boy.  Their famous burrito is straightforward comfort food, and probably has a calorie count pushing 3000.  I've also had some delicious gourmet-style breakfast burritos, stuffed with organic eggs, fresh vegetables and homemade salsas.  

After a night of bar-hopping with some friends last weekend, we endeavored to make the ultimate breakfast burrito, and I must say it was a success.  The star of this burrito is Greg's famous eggs.  You've never had eggs this perfect; creamy, fluffy, golden pillows.  Look out for a video post with his patented technique coming soon.
The Ultimate Breakfast Burrito
Makes 2
Ingredients
2 burrito size fresh flour tortillas
6 organic eggs
2 frozen hash brown patties
4 handfuls baby spinach
3 oz shredded cheese (cheddar or blend of your choice)
For Pico de Gallo
1 medium tomato, cored, seeded and chopped
2 scallions, white and pale green parts, thinly sliced
juice of 1 lime
2 tsp chopped cilantro
salt and pepper
1.  Combine all ingredients for the pico de gallo and set aside.
2.  Use a fork to lightly whisk the eggs with 1 tsp of water.  Scramble over low heat, using a spatula to gently pull the eggs across the skillet.  Finish them with salt and pepper.
3.  In the meantime, crisp up the hash browns in a small skillet until golden brown.  Chop into squares.  Lightly wilt the spinach in a large skillet; season with salt and pepper.
4.  Cover the tortillas with a clean, damp kitchen towl and microwave for 45 seconds.  Divide the eggs between the two tortillas, and top with shredded cheese.  Place the spinach, potatoes and pico de gallo alongside the eggs.  Wrap the tortilla around the filling by folding in half, then folding up the edges, and continuing to roll until closed.  See illustrated instructions here:  how to roll a burrito.  Serve with hot sauce.

 

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Posted 4 days ago

A splendid winter salad: Mixed Greens with Blood Oranges & Olives

Winter is the season for citrus, and good thing, because citrus is an excellent source of  Vitamin C, fiber, and folate.  Originally from Sicily, blood oranges are now widely available in the US, and are especially easy to find at farmer's markets in Southern California.  Look for plump fruit that feels heavy for its size.  Their bright crimson juice makes a beautiful cocktail ingredient for margaritas or martinis.  And they are a stunning addition to salads.

This salad couples blood oranges with another traditional Sicilian ingredient...olives.  The flavor combination was divine.

Mixed Greens with Blood Oranges & Olives
Ingredients (2 servings)

2 large handfuls of baby mixed greens
1 medium or two small blood oranges, peeled and cut crosswise into pinwheels
1/4 cup Kalamata olives, halved lengthwise
1 shallot, thinly sliced in rings

1 tblsp fresh squeezed orange juice
1 tblsp white wine vinegar
salt and black pepper
2 tblsp extra virgin olive oil

1.  In a large bowl, whisk together orange juice, vinegar, salt and pepper, and in a slow steady stream, the olive oil.

2.  Gently toss the lettuce, olives, and shallots in the dressing.  Arrange the blood orange slices around the edges of two plates.  Mound the lettuce mixture in the center of each plate. 

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Posted 13 days ago

Lower your cholesterol with these two beautiful Avocado Salads

   
Click here to download:
Lower_your_cholesterol_with_th.zip (3133 KB)

Long maligned as a "fatty" fruit, avocados have made a comeback in the nutritional limelight.  A medium-sized avocado contains about 30 grams of monosaturated fat, aka the good kind, that actually lowers cholesterol and the risks of heart disease.  As a  transplant to Southern California, I eat a few avocados a week... spread on whole wheat toast with sea salt and black pepper, whipped up as a mousse or guacamole, or in a multitude of different salads.  Lucky for me, they do actually "grow on trees" here, and I don't have to spend 5 dollars for one at the bodega, like I did in NYC.   

We had a lovely brunch at Casa Del Mar this weekend in Santa Monica.  Our appetizer was a Grapefruit, Watermelon and Avocado Salad with Aged Feta.  This is the type of salad that only needs a drizzle of EVOO and a bit of salt and pepper, because the ingredients are so vibrant and full-flavored.  The aged Feta was firmer than the usual young and crumbly kind.  It's briny-ness paired well with the citrus.

I also made a salad recently with avocado and heirloom tomatoes from the farmer's market.  Check out the recipe below.  Winter is the season for avocados... add them to your next meal!  Their flesh oxidizes quickly, so dress them immediately, or stop the process with citrus juice.

Avocado and Heirloom Tomato Salad
Ingredients (2 servings)

1 ripe avocado, pitted and cut into wedges
1 large, ripe heirloom tomato, cored and cut into wedges
1/4 of an English cucumber, sliced in half moons
1 shallot, thinly sliced
5 leaves of basil, thinly sliced

1 tblsp red wine vinegar
1 tsp lemon juice
salt and fresh pepper
2 tblsp extra-virgin olive oil

1.  In a large bowl, whisk together vinegar, lemon juice, salt and pepper, and in a slow steady stream, the olive oil.  Stir in the basil and shallot.

2.  Gently toss avocado, tomato and cucumber in the dressing.  Serve immediately.

 

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Posted 19 days ago

Lemon Blueberry Muffins to brighten your winter day

Blueberry muffins fill the house with such a wonderful scent and remind me of my childhood.  Adding lemon zest to the batter is a bright and modern twist.  Whatever recipe you use, toss the blueberries with a few tablespoons of flour to prevent them from sinking to the bottom.  Always use fresh baking powder and baking soda for optimum baking results.

These muffins have a crunchy top and a light and fluffy center.  They could be sweeter, though.  Next time I will add more sugar, or simply drizzle some honey over them before serving.

Lemon Blueberry Muffins
Ingredients (12 muffins)

2 1/4 cups all-purpose flour
3 tblsp flour
1/4 cup sugar
1 1/2 tblsp baking powder
1 1/2 tsp salt
2 large eggs, lightly beaten
3/4 cup sour cream
1/2 cup (1 stick) plus 1 tblsp unsalted butter, melted and cooled
1/3 cup plus 3 tblsp milk
3 tblsp lemon juice
1 1/2 tblsp lemon zest
1 1/2 cup fresh blueberries, washed and drained
3 tsp sugar, for sprinkling

1.  Preheat oven to 400°.  Lightly spray a 12-cup muffin tin with cooking spray.  In a large bowl, sift together 2 1/4 cup flour, sugar, baking powder and salt.  In another medium bowl, whisk together eggs, sour cream, butter, milk, lemon zest and lemon juice.  Using a fork, stir the egg mixture into the flour mixture until just combined.  Do not overmix.  In a small bowl, toss the blueberries with 3 tblsp flour.  Gently fold them into the batter.

2.  Spoon 1/3 cup of batter into the prepared muffin cups.  Sprinkle the extra sugar evenly over the filled muffin cups.  Bake the muffins until the tops are golden brown, 30 to 35 minutes.  Cool five minutes on a wire rack.  Loosen the edges of the muffins and turn them out onto the rack to cool completely.  Store in an airtight container for up to 4 days.

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Filed under  //  baking   breakfast  
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Posted 20 days ago

An Easy & Elegant Dinner for Two: Goat Cheese Ravioli with Lemony Swiss Chard

   
Click here to download:
An_Easy_Elegant_Dinner_for_Two.zip (4109 KB)

Here is another delicious recipe for ravioli made with wonton wrappers.  I find that it's always best to seal the edges with an egg wash (rather than water), to minimize breakage.  It's also a good idea to refrigerate the ravioli for an hour after you assemble them. 

The flavors of this menu are bright and well-balanced...creamy ravioli with a simple sauce of parsley and parmesan, and earthy swiss chard spiked with lemon juice.  The original recipes come from Martha Stewart, but I tweeked the ingredients after making the menu several times.  This meal tastes even better over candlelight with your special someone :)

Goat Cheese Ravioli
Ingredients (serves 2)

4 oz goat cheese
1/2 cup part-skim ricotta cheese
1 garlic clove, crushed through a garlic press
pinch of nutmeg
1 tsp honey
sea salt and fresh pepper
12 square wonton wrappers
1 egg, beaten

2 tblsp chopped fresh parsley
3 tblsp olive oil
1 tblsp grated parmesan
1 tsp water
salt and pepper

1.  In a small bowl, mash together goat cheese, ricotta, garlic, nutmeg and honey until smooth.  Season with salt and pepper, stir until combined.  In another small bowl, beat the egg.

2.  Line a baking sheet with parchment paper.  On a clean surface, lay out 6 wonton wrappers.  Spoon 1 tblsp of the filling in the center of each wrapper.  Use a small pastry brush to paint the edges of the wrapper with the egg wash. Fold the corners of the wrapper over the filling to form a triangle.  Be careful to keep the filling away from the edges.  Flatten areas around the filling to press out air pockets.  Seal the edges firmly with fingertips.  Place the ravioli on the prepared baking sheets.  Repeat with remaining wonton wrappers.  Refrigerate for an hour, or up to one day.

3.  In a small bowl, stir together the ingredients for the parsley sauce.

4.  Bring a large pot of salted water to a boil; reduce to a bare simmer.  Carefully drop the ravioli into the water, one at a time; stir gently to prevent sticking.  Cook until al dente, 5 to 7 minutes.

5.  Use a slotted spoon to transfer the ravioli to an oiled, parchment paper lined baking sheet.  Divide between two plates and drizzle with parsley sauce (add more olive oil if needed).  Sprinkle with extra parmesan cheese.

 

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Posted 25 days ago

A Rainbow of Pickled Vegetables: A treat for the eyes and the tastebuds

   
Click here to download:
A_Rainbow_of_Pickled_Vegetable.zip (2928 KB)

I made these Pickled Vegetables for our holiday party in December, and they were so stunning and tasty that I made them to give as Christmas gifts.  Every year I struggle to decide on an edible homemade gift that is affordable, easy to make in bulk, and not immediately perishable.  I had my heart set on mustard this year (which needs to cure for at least 2 weeks) but wasn't able to find the time or the right ingredients.  Maybe next year...

This recipe comes from Food & Wine's Annual Cookbook 2009. The vegetables need 2 to 3 days to pickle, and can be refrigerated for another 5 days. They are tangy and sweet, infused with fresh ginger, apple cider vinegar and coriander.  They are great as a snack or antipasto, or even as a side to a rich meal.

I made the quantity detailed below, and had enough for 20 gift portions (mostly 8-oz Ball Jars, and a few larger containers for bigger families).

Crisp Pickled Vegetables 
Ingredients (10 servings)

3 cups cauliflower florets
1/2 lb carrots, quartered lengthwise, and cut to fit container
1 fennel bulb, cored and cut into 2-by-1/2-inch matchsticks
1 red bell pepper, cut into 2-by-1/2-inch matchsticks
1 zucchini (1/2 lb), cut into 2-by-1/2-inch matchsticks
1/2 lb combined yellow wax beans and haricots vert, ends trimmed

3 cups cider vinegar
1/2 cup white wine vinegar
3/4 cup sugar
1 tblsp kosher salt
1 tsp coriander seeds
1 tsp black peppercorns
3 pinches red pepper flakes
1 tblsp julienned fresh ginger
1 bay leaf
8 garlic cloves, smashed

1.  In a large, deep nonreactive bowl or heatproof glass jar, toss together all of the vegetables.

2.  In a large saucepan, add the cider vinegar, white wine vinegar, sugar, salt, coriander seeds, black peppercorns, red pepper flakes, julienned ginger, bay leaf and smashed garlic cloves.  Add 3 cups of water and bring to a boil over moderate heat, stirring to dissolve the sugar.

3.  Pour the hot liquid and aromatics over the vegetables and cover the bowl with a plate to keep the vegetables submerged in the pickling liquid.  Let cool to room temperature, then cover the bowl with plastic wrap and refrigerate the vegetables for 2 or 3 days.

* The drained, pickled vegetables can be refrigerated in a container for up to 5 days.
* For serving, drizzle the vegetables with extra-virgin olive oil and garnish with snipped chives and chopped parsley.

 

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Filed under  //  appetizers   gifts   holidays   vegetables  
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Posted 1 month ago

Tapas Menu Part 2: Mussels with Chorizo and Spinach with Golden Raisins & Pine Nuts

   
Click here to download:
Tapas_Menu_Part_2_Mussels_with.zip (4034 KB)

Here are the final two dishes from our Spanish NYE menu.  Both recipes are incredibly easy and full of flavor.  

The mussels recipe comes from Martha Stewart.  Fresh mussels pair perfectly with chorizo, the smoky, spicy Portugese sausage. 
Sop up the white wine and tomato broth with crusty bread, and wash it all down with a crisp glass of Cava.

Spinach sauteed with plump golden raisins and toasted pine nuts is a distinctly Catalonian dish.  Spinach Catalan would be a vibrant side dish for any meal.

Mussels with Chorizo
Ingredients (for 2 servings)

2 tblsp extra-virgin olive oil
1 shallot, minced
2 garlic cloves, thinly sliced
pinch of red pepper flakes
1 cup dry white wine
1 1/2 cups crushed tomatos with juice
2 oz dried, hot chorizo, cut on the diagonal in 1/4 inch slices
1/2 tsp coarse salt
fresh pepper
1 lb mussels, scrubbed and debearded
1/4 cup coarsely chopped fresh parsley

1.  Heat oil in a Dutch oven or a large, heavy stockpot over medium heat.  Add shallot and cook, stirring occasionally until soft, about 3 minutes.  Add garlic and red pepper flakes and continue to cook, 3 minutes.  Add white wine and bring to a boil.  Add tomatoes and chorizo.  Reduce heat and simmer, stirring occasionally, 15 minutes.  Season with salt and pepper.

2.  Add mussels.  Cover and continue to cook, shaking the pot occasionally, 4 - 6 minutes.  Discard any mussels that don't open.

Spinach Catalan
Ingredients

2 tblsp extra-virgin olive oil
2 garlic cloves, thinly sliced
1/4 cup golden raisins
1/4 cup pine nuts, toasted
1 bag baby spinach
dash of sherry vinegar

1.  Cover the raisins with warm water and let plump for 10 minutes.  Drain them.  

2.  Heat olive oil in a large, wide skillet over medium-high heat.  Add garlic and saute for 30 seconds.  Add raisins and pine nuts.  Add spinach, season with salt and pepper, and use tongs to fold the spinach in the oil.  Continue until spinach is just wilted.  Finish with a dash of sherry vinegar.

 

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Posted 1 month ago