Chirmol

As many of you are fully aware, I have an exploding tomato population.  I went a bit "Little House on the Prairie" thinking I needed to sow all my seeds to get me through the long, hard winter on the farm apparently.  Well, now...  I am reaping what I have sown.   PUN. FULLY. INTENDED.

It's mass chaos back there.  I think the tomatoes get together in some sort of secret society at night while I'm sleeping, plotting to overthrow me.  One day I may wake up to them all crouched down waiting to pounce (think: Lord of the Flies).  OK, clearly I've gone off on a tangent...

Last week I made a joke about "101 things to do with tomatoes", listing all of the recipes that were likely to show up here because they are bountiful and I can barely keep up.  And while it is inevitable that more tomato recipes will appear, I would have to say in all honesty that the best thing to do with a tomato is eat it right from the plant, still warm from the sun.  Nothing beats it.

A friend of mine suggested I share a salsa recipe.  He said he's always looking for new ones to try and then another friend of mine said she needed one too, so here we are. 

There are no shortage of salsa recipes out there, that is for sure, but maybe you've never had one like this before. 

If you've ever spent time in Guatemala, Nicaragua, Honduras or El Salvador, chances are you've had chirmol.  If you have friends or family from that area or if you've ever eaten at a restaurant representing one of those countries, it is almost a certainty.
It is the go-to condiment served with grilled meat and makes an appearance at every barbecue. 

The sharpness of the lime, the bite of the onions, the acidity in the tomatoes all work together perfectly to cut through the richness of the grilled meat.  I'm salivating just thinking about it...
It is a delicious combination.  Don't just take my word for it, get in the kitchen!

Chirmol is basically a pico de gallo or salsa.  It is scrumptious mixed in with rice and/or beans or scooped up with a tortilla chip. I even throw some in with my eggs in the morning.  If you like salsa, you'll love this.

Salsas are one of the quickest and easiest things to throw together.  In less than 10 minutes, it's done.  Start to finish.  It does not require incredible knife skills, so whether you have been cooking forever or are just beginning, everyone can manage this.  


Chirmol
8 plum tomatoes
1 small onion, finely diced
1 lime, juiced
1/4 cup cilantro, roughly chopped
1 tbsp olive oil
1/2 - 1 jalapeno pepper (optional)
salt & pepper

Coat tomatoes with about a teaspoon of oil, just enough to slick their skin. Grill until skin is lightly charred, set aside in a bowl to cool slightly before peeling.  Sometimes mine burst open before they get charred enough.  If this happens, don't sweat it!  You can either let them hang out for another minute or just pull them off the grill.

If the tomatoes are the only thing you need grilled & you don't want to go through the trouble, you can do them in a pan on the stove or in the oven. 
If you don't feel like cooking them at all, that's fine too. 
We're not trying to split the atom, it's just a tomato...

Once the tomatoes have cooled enough to handle, slip the skins off and chop them up.  If you like a smooth salsa, puree them in the blender.

Let the diced onions hang out in the lime juice for about 10 minutes, this helps to mellow them out.  Then add the rest of your ingredients and mix to combine.  Season with salt & pepper.

This is the basic, traditional recipe for chirmol.  If you are in the mood for a more gussied up version, feel free to experiment and add in roasted or fresh corn, diced bell pepper, diced mango, peach or pineapple.
You can also switch up the chilies; add chipotles in adobo to make it even smokier or if you REALLY like heat, add in a habanero, or Scotch bonnet. 

Lentil Soup

I know what you're thinking.  Another soup recipe?  Seriously?!   In my defense, I didn't mean to... Honestly.   This bag of lentils was meant for a "higher purpose" other than another batch of soup.  I had seen a recipe in one of the numerous food magazines that arrives at this address using lentils.  It looked so good.  It was all gloss and glamour, the kind of photo that belongs tucked inside of a black plastic wrapper.  You know the kind of photo I'm talking about.  It made lentils look sexy and that my friends is no easy task.

Well, that was my intention.  And then a cold front came through.  Goodbye sexy lentils and hello lentil soup.  So you see, it really isn't my fault at all that I'm posting yet another soup recipe.  Blame Mother Nature, she can take it.

The best part of this endeavor: the soup was so good, it was inhaled before I had a chance to take a decent shot for this post.  Slight oversight, my apologies. 
The actual best part of this is that you probably have a good portion of the ingredients already and thus a trip to the store may not even be necessary (hooray!!!). 
I, on the other hand, am still in pursuit of sexy lentils so off to the store I go.  Call me if you need anything.



Lentil Soup

1 1/2 cups lentils, rinsed (do not soak)
2 stalks celery, small dice
3 medium carrots, peeled and cut in small dice
1 medium-large yellow onion, small dice
2 cloves garlic, minced
3 tbsp canola oil
1 1/2 can diced tomato, with juice
5 oz baby spinach or baby kale
2 quarts vegetable (or chicken) stock
2 bay leaves
1/2 tsp fresh thyme leaves
kosher salt
freshly ground black pepper

In a medium-large stock pot, heat oil until barely shimmering.  Add onion, celery and carrots.  Season with salt and pepper.  Cook over medium heat until starting to soften, 5 - 10 minutes.  Add garlic and cook another 5 minutes, stirring frequently. 

Add tomatoes and their juice, cook 2 - 3 minutes then add stock, bay leaves, thyme and lentils.  Season again with salt and pepper.  Taste and adjust if necessary, adding more salt and/or pepper if needed.   Stir to combine, cover and simmer until lentils are beginning to soften, about 15 minutes.

Add baby spinach (or kale) and stir in to wilt.  Simmer an additional 10 - 15 minutes until vegetables and lentils are soft.

picture does NOT do soup justice...

 

 



Thou Shalt Not Covet Thy Neighbor's Kitchen...

As soon as I walk into this space, I know if that were a real commandment, I'd be breaking it.  And breaking it hard.  Those of us who cook and are forced challenged to "get creative" with minuscule kitchens feel the sting every time we walk into someone elses's beautiful kitchen.  We look at their (audible gasp) cabinet space, counter space & WHAT?!  You have built in ovens AND a center island?!

OK, maybe that's just me...  I look at my tiny space & feel a tinge of frustration, but remind myself that plenty of people have it worse.  Although it doesn't usually make me feel much better when I'm balancing things on top of one another just to find a little extra space to set down a cutting board.

To further torture myself, I look at "dream kitchens" online.  Twisted, isn't it?
What?  That wound didn't sting enough?!  Let's sprinkle a little salt in there...  make mine Maldon please.
I seem to have gone off on a bit of a tangent, my apologies.

The point is, we work with what we have and sometimes what we have can be a bit trying.   So does that push those of us that have to "rise to the challenge" to be a bit more creative?  I'm sure it has nothing to do with it, but I'd like to think so... Now that I've had my little rant, off to the 3x5 space I'm relegated to. Thanks for listening.

I had no intention of doing back to back soup recipes, yet here we are. 
Chicken Noodle soup.  Not exactly ground-breaking, earth-shattering, cutting-edge haute cuisine, but something everyone should have in their arsenal.  When it's good,  it's really good and it possesses inexplicable magic.  A good bowl of chicken soup can make you feel so much better when you're under the weather.  It satisfies your soul and can warm you to the core on a bone-chilling day. 

There are more variations of this soup out there than one could ever imagine. 
Certainly there are faster versions than this, and when I don't have the time to let my stock simmer all day I put everything in the pot and go from there... but, that being said this is how I prefer to do it as it makes the most intensely "chicken-y" flavored broth.

For me, it is also one of those "base" soups that you can play with.  Once you nail down the basic procedure you can start swapping out ingredients, changing up seasonings, vegetables, etc.  Add a few stalks of lemongrass to perfume it with a wonderfully fragrant citrus flavor.  Add in Asian greens, some shiitakes, swap out egg noodles for small dumplings or udon noodles and you've just created a completely different soup. 

The broth (stock) of your soup is the key.  It needs time so don't rush it. If you give it time to develop there will be a major payoff when it's done.  Season it properly and let the flavors deepen and that soup will banish the memories of any bland, colorless sad excuse for chicken soup you've ever had.

Deep Golden Broth!

 

 

Chicken Noodle Soup



For the stock:
3 - 4 lbs chicken carcasses (necks & backs included, skin and excess fat removed)
12 cups water
1 onion, rough chop
3 carrots, rough chop
2 stalks celery, rough chop
1 bay leaf
1 tsp black peppercorns
1 clove garlic, peeled & smashed
1 small bunch thyme
1 small bunch parsley

Combine all ingredients in a large stock pot and simmer uncovered for 4 - 6 hours.  Stock should not boil, it should be kept at a gentle simmer. Longer is better, you can simmer up to 8 hours if you have the time, but 6 hours will give you a rich, deep stock.

Skim the "scum" from the top every 15 - 20 minutes for the first couple of hours, then you will only need to do it a few more times for the remainder of the cooking time.   Skimming the stock will result in a cleaner flavor and clearer broth.  Add hot water to pot as needed to keep chicken and vegetables submerged.

Strain stock through a fine mesh strainer and discard solids.  If not using immediately, cool down and refrigerate.  After it has cooled completely, remove solidified fat from top and discard.


For the soup:
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
3 lbs chicken (If you are using boneless chicken, cut into bite-sized pieces )
8 cups chicken stock
4 oz egg noodles
1 TB canola oil
salt & pepper

In a large stock pot, heat canola oil over medium heat.  Add onions and saute 2 -3 minutes.  Add chicken to pot and saute until lightly browned. Add carrots and celery and saute 2 -3 minutes more. Season with salt and pepper. Add stock and simmer until chicken is cooked through. 

If you are using chicken on the bone, remove from soup and let it cool until you are able to handle it, then remove meat from bone and cut into bite size pieces.

Add egg noodles and cook according to package directions, usually 6 - 8 minutes.  Serve & eat!

 

*For those of you who are thinking "Is this girl nuts?!"  Before you come after me like a mob of angry villagers, here's a quickie version:



Heat canola oil in stock pot and saute onions until they just begin to turn golden brown.  Add chicken pieces and saute until it is nicely browned.

Add 8 cups water and bay leaf.  Let it simmer for 20 - 30 minutes, skimming the surface as needed.  Remove chicken pieces and let them cool until you are able to handle them.

Add celery and carrots to broth.  While they are simmering,  take the meat off the bones and cut into bite sized pieces.  Add the chicken meat back into the soup and add noodles.  Cook another 6 - 8 minutes until noodles are done.

Fall Panzanella

I'll be honest with you, I was in the grocery store with a big loaf of crusty bread in my hand thinking "What's the big deal...  I'll just buy it instead of making it", but I JUST. COULDN'T. DO. IT.  
So, I put that gorgeous loaf of bread back amongst it's friends and headed home to start the focaccia. 

I pulled out the stand mixer, made my dough, let it rise...  Placed it ever so lovingly on my sheet pan to puff up again before sliding it in the oven...  And yet, something was amiss.  It just didn't look quite right, but I crossed my fingers and hoped for the best.  Once it was time for the bread to come out of the sauna, I realized I had a bit of a problem.

Not really sure how I screwed it up, but it was more of a focaccia pancake.  It didn't rise properly and looked rather pathetic.  So I salvaged what I could, not wanting to waste everything and started over.  
Truth be told, the Ohio State game was on and I was a tad distracted...  There, I've said it.  I wasn't paying attention to my work,  I was watching football. 
That's what happened.

You know as I was remaking the focaccia, I was thinking "Why didn't I just buy the bread?!"...
In the end, I'm glad I didn't.  Sometimes taking the long road has it troubles but at the end of the day the effort is usually worth it.

So when all is said and done and you are staring at a fridge full of Thanksgiving leftovers, give new life to the roasted veggies hanging around.  It's a great way to use up the ones that always get passed over for everyone's favorite, the mashed potatoes.


Fall Panzanella
1 red onion, diced
1 gala apple, cored and diced
1 granny smith apple, cored and diced
3 cups diced butternut squash, roasted
2 cups red or rainbow swiss chard, finely sliced
5 - 6 cups focaccia or day old crusty bread, cut into 1" cubes
1/2 cup dried cranberries
2 1/2 cups Brussels sprouts, roasted
a few tablespoons olive oil for tossing with veggies/bread

Vinaigrette
2 tbsp apple cider vinegar
1 tbsp sherry vinegar
2 tbsp olive oil
2 tbsp honey
1 tsp salt
1/4 tsp pepper
1/4 tsp fresh thyme, leaves only

Preheat oven to 375 degrees.  If using store bought crusty bread, toss in a little olive oil before toasting bread.  Bake until golden brown and crunchy, about 12 - 15 minutes.

Toss apples and onion in a few tbsp oil, season with salt and pepper and roast for approximately 20 minutes until soft and caramelized.

While bread, onions and apples are in the oven, make vinaigrette in a large bowl and set aside. 
When focaccia is toasted, let it cool slightly then toss in vinaigrette.  Add roasted vegetables, cranberries, apples and swiss chard.  Toss to combine and coat in vinaigrette.
Serve immediately.

The 4 Food Groups...

Bacon, Eggs, Cheese, Pasta.   
It seems every time I make pasta, I always have leftovers.  Every. Single. Time.    I used to hear the phrase "your eyes are bigger than your stomach" on an almost daily basis and I think it may still be true.

So, seeing that sad bit of pasta hanging out in the fridge I felt the need to rescue it.  I'm not a fan of throwing food in the garbage (unless of course it has started to look like a science experiment gone horribly wrong).   With that sense of resolve,  I scanned the kitchen to see how this bit of leftover pasta could transcend its current state into something seriously good.

Staring into the refrigerator, I felt a bit like the woman from "Romper Room"...  you remember her right?   She would look through her looking glass and say the names of the kids she saw.  Every week I waited and waited to hear my name.  Never happened.  

Back to the fridge...  I saw bacon, cheese, eggs and I knew where this was going. 
Express train to delicious-ville.


Spaghetti Bites

• 1/2 pound of cooked pasta (I used cut spaghetti, any small/short pasta will do)
• 2 eggs, room temp
• 1/2 cup grated Pecorino Romano, room temp
• 1 small onion, diced very small
• 5 strips bacon
• salt & pepper

1. Cut bacon into very thin pieces and cook over medium heat until most of the fat is rendered out.

2. Add onion to pan and cook until softened and translucent.  Remove from heat and strain to remove bacon fat.  (Reserve for another use, like frying potatoes or eggs...)  Set aside to cool slightly.

3. In a medium bowl, beat eggs and add cheese.  Then add bacon & onions and cooked pasta.  Season with a little salt and freshly ground black pepper.

4.  Spoon mixture into a mini muffin tin and lightly press down.  I wanted to sprinkle extra cheese on top, but as you can see I forgot...   They were still good without it, but a crunchy, cheesy crust would've been nice!

5. Bake at 325 for 18 - 20 minutes or until golden brown and crunchy on top.



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Too much of a Good Thing?

This is about the time of year when people who are lucky enough to have prolific gardens start to feel overwhelmed by the sheer volume of gorgeous bright red tomatoes and beautiful zucchini that their loving care has yielded.   A problem I'd like to have, quite honestly...

Growing up, my grandparents next door neighbors had a garden behind their house. By the end of July, it was practically bursting at the seams.  Every summer we were the grateful recipients of brown paper grocery bags filled with tomatoes and cucumbers from his garden.  The trade off was the newspaper.  One of us was sent next door to give them the paper every day after my grandparents had read it and in turn, every few days he left a bag of fresh from the ground veggies on the back porch.  Not a bad arrangement.

If you find yourself overrun with tomatoes, zucchini, peppers, etc...  this recipe is perfect!  It utilizes all of the wonderful produce of summer in a healthy vegetarian dish that is... well, super yummy.  

Ratatouille can be eaten warm,  at room temperature or even cold. It is substantial enough to stand on its own or it can be served alongside roast chicken or tossed through your favorite pasta.

I have sandwiched it in a crusty ciabatta roll for lunch or served it on sliced, toasted baguettes as an hors d'oeuvre with a glass of wine.  This recipe is the epitome of summer, there really is no wrong way to enjoy it.

So, next time you are out in your garden or like me, gazing wistfully at other people's gardens, hands on hips, wondering what the heck to do with all of those little gems you've grown...  now you know.


Ratatouille

There are many variations on this dish.  Some call for sliced vegetables, some rough chopped, some demand that each veggie be cooked separately, some just throw them all in the same pot.  As long as you are cooking, enjoying the process and the food tastes good...  do whatever makes you happy.

This is a variation on Julia Child's recipe.  I changed a few things to make it more to my taste, feel free to do the same from here.  More of what you like, less of what you don't.

• 1 lb eggplant, peeled & cubed
• 1 lb zucchini, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 large onion, diced
• 2 cloves garlic, smashed
• 3/4 lb firm, ripe tomatoes, peeled & seeded, chopped
• 1/3 cup olive oil
• 2 tbsp kosher salt
• 1/2 tsp freshly ground black pepper
• a few sprigs fresh thyme
• 2 bay leaves
• 2 tbsp minced parsley
• 1 tbsp basil, finely sliced (chiffonade)

Toss eggplant with 2 tsp salt and set inside colander to drain.  Place a small plate on top to weigh it down and let stand for 30 minutes.

Heat a few tbsp olive oil over medium heat and saute eggplant for a few minutes until lightly browned.  Remove eggplant from pan, add zucchini and saute until lightly browned. Remove zucchini & set aside.

In the same pan, cook onions and peppers slowly in olive oil for about 10 minutes until tender, but not browned.  Add more oil if necessary.  Add garlic, thyme & bay leaves, season with salt and pepper.

Add tomatoes and cook over low heat for 5 minutes until tomatoes render their juices.  Then raise heat and simmer for several minutes until liquid has mostly evaporated.
Return eggplant and zucchini to the pan and stir to combine. 

Let simmer for a few minutes allowing flavors to combine, remove from heat and stir in parsley and basil.

Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc


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If You're Afraid of Butter, Use Cream...

The above is one of my favorite quotes from Julia Child, one of the gutsiest broads to ever hoist a meat cleaver. (and I use that term lovingly)

On August 15th of this year, Julia would have turned 100 years old and I'd like to think would still be cooking.
In the 100 days leading up to Julia's birthday, the JC100 is celebrating this culinary powerhouse and her recipes.  Each week, a new recipe is featured and this weeks offering was Coq au Vin...  one of my all time favorites.

I remember watching Julia & Jacques and loved her candor and fearless approach to cooking.  She made it seem fun and most importantly, possible.  She had a way of walking her audience through a recipe that made complex dishes seem effortless and isn't that all we really want? To feel like anything is possible?

Her sing-song voice demonstrated her unmistakable excitement for what she was doing, especially when butter was involved.  She made no apologies for anything, especially her occasional mishaps in the kitchen.   For example, you dropped the chicken?  No big deal, pick it up & rinse it off!   I loved that.  It was like being told, it's ok if it all doesn't go perfectly as planned...  just keep cooking.

Her contributions to cooking and bringing knowledge of French cooking to the American public are unparalleled.  She was truly one of a kind. 

This is my all time favorite quote and precisely why I can relate to her... 

“The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit. ”
― Julia Child


Coq au Vin

• 2 1/2 to 3 pounds frying-chicken parts (roughly 1 whole chicken, cut up)
• 2 tbsp butter
• 1 tbsp olive oil
• 3 cups sliced onion
• salt and freshly ground black pepper
• 1 - 2 large cloves of garlic, pureed
• 1 bay leaf
• 1/4 tsp thyme
• 1/3 cup canned Italian plum tomatoes
• 3 cups young red wine
• 1 cup chicken stock
• beurre manie for the sauce: (1 1/2 tbsp each flour and softened butter blended to a paste)
• chopped parsley
• 3 cups fresh mushrooms, trimmed, quartered and sauteed
• 1/2 cup bacon, cut into 1/4 inch strips (original recipe calls for bacon to be blanched, however I like the saltiness of the bacon so I omitted this step)

1. In a large, heavy-bottomed frying pan, saute the bacon and remove to a side dish, leaving the fat in the pan.
2. Season the chicken with salt and pepper.
3. Brown the chicken in the pork fat, adding a little olive oil if necessary.  Remove and set aside.
4. Add the onions into the pan and saute over moderate heat until fairly tender, then raise the heat slightly to brown lightly.  Drain to remove excess fat.
5. Return chicken to the pan with the onions, garlic, bay leaf, thyme, tomato and mushrooms.
6. Pour in the wine and enough stock to barely cover and simmer slowly for 20 minutes.
7. Remove chicken from pan and spoon surface fat off the cooking juices.   
8. Taste the mushroom/onion cooking juices, boil down if it needs strength, adding seasoning if necessary.  Off heat, whisk in beurre manie to make a lightly thickened sauce.  Bring briefly to a simmer- the sauce should be just thick enough to lightly coat a spoon.
9. Return chicken to pan, basting with sauce, onions and mushrooms.

* I always serve this over lightly buttered egg noodles, it goes perfectly with the sauce.  You could also serve it with rice or to avoid starch completely, serve with a green salad.

Excerpted from The Way to Cook by Julia Child. Copyright © 1989 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Viva Mexico

The smell of the lightly singed corn tortilla & the memories instantly flood my mind.  I inhale deeply and let the smell fill my head.   

I close my eyes and it's 1993...  I was leaving home for the first time to do a semester abroad.
I was on my way to the state of Jalisco, Mexico to attend the Universidad Autonoma De Guadalajara. 

I remember very distinctly the feeling of stepping off of the plane, walking alone through the airport and realizing that I was on my own in a foreign country...  and speaking Spanish was now a necessity.
The realization that I was the minority in this country where its people were the minority in mine.

Everything was so different; the sounds, the smells, the food...  nothing was familiar to me and as terrifying as that was, it was also the thing that was most exhilarating. 
The most tedious of tasks at home had become an adventure in Mexico, some of them less amusing than others...

I learned more about this country in the few months I lived there than I did in all the years I had been studying it.  Being immersed in a culture other than your own is something I think everyone should experience at least once in their lifetime.  It opened my eyes to things that changed me for the better, giving me a greater appreciation for what I had.

When I'm craving Mexican food, and quite honestly I don't know that I'm ever NOT, I instantly go to tacos. 
It is street food in Mexico. 

Everyone eats them; there are taquerias on every other corner, each one claiming to have the best of one type or another.  They are inexpensive, fairly simple to prepare and generally a crowd pleaser.
 (those of you with picky eaters, rejoice!)

I made slightly more chicken than I needed so that I could use it in another recipe.  If you are like-minded and wish to cook one protein for multiple uses, stick to the quantities below.  If not, you can reduce the number of chicken thighs to suit your needs.

Chicken Tacos
makes 12 - 16 tacos

• 8 skinless chicken thighs, bone-in
• 2 large bay leaves
• 1/2 bunch cilantro
• 2 large carrots, cut in half
• 2 stalks celery, cut in half
• 1 medium onion, cut in half
• 1 quart chicken stock/broth
• 3 tbsp olive oil
• kosher salt & freshly ground black pepper
• flour or corn tortillas
• 1 lime, cut in wedges
• Garnish: shredded lettuce, chopped tomato, caramelized onion & pickled radish (or, go the more traditional route with diced white onion, cilantro & chiles)

1. Preheat oven to 325F.
2. Heat a large, deep frying pan over medium - high heat.  Add olive oil.
3. Salt & pepper chicken.  Add to pan, bone side facing up.   Sear, then flip over.
4. Add chicken stock, bay leaves, carrot, onion, celery and cilantro
5. Cover and place in oven for 45 minutes.
6. Remove chicken, strain cooking liquid and reserve for another use.
7. Shred chicken and set aside. 
8. Warm tortillas, either on a flame or in a pan. (typically served doubled up, not a single tortilla)
9. Garnish tacos with caramelized red onion, shredded lettuce, chopped tomatoes, cumin crema & pickled radishes.

 I put my tortillas directly over the flame. 

Keep a close eye on them, as they will burn quickly!

Traditionally, this is done on a comal...

  

Pickled Radishes

• 10 - 15 radishes
• 1 cup sugar
• 1 cup apple cider vinegar
• 2 cups water
• 1 tbsp pink peppercorns
• 5 allspice berries
• 1 bay leaf
• 1 tbsp kosher salt

1. Using a mandoline or a sharp knife, slice radishes very thinly.
2. Combine all ingredients in a small pot and bring to a simmer.
3. Simmer for approximately 5 minutes, remove from heat and let cool.

Cumin Crema

• 8 oz Crema Mexicana or sour cream
• 1 tbsp chopped cilantro
• 1/2 tsp salt
• 1 tsp cumin
• juice of 1 lime

1. Combine all ingredients and mix until well incorporated.

Sticky Sweet Bacon Goodness

It's bacoooon!  Who doesn't love bacon?! (besides vegetarians and even some of them come to the dark side for the love of the slab)

My Mom had come across a recipe for bacon jam and being the good Midwestern woman she is, promptly got my Dad to make it.  When she called raving about how delicious it was, I knew it had to be shared.

I will forewarn you that while the bacon jam is simmering away in the crock pot you may want to focus your energy elsewhere.  The smell is incredible and the hours waiting for it to be done feel like years.

This is something that would make a great gift sealed in pretty glass jars or a topping for crostini for a holiday party.  I took my Mom's lead on how I chose to enjoy my bacon jam...

There is one correction to the original recipe,  it says that it yields 3 cups but it actually only yields 2 so you may want to make a double batch if you plan to gift it.

Slow-Cooker Bacon Jam

recipe courtesy of Everyday Food

• 1 1/2 pounds sliced bacon, cut crosswise into 1 inch pieces
• 2 medium yellow onions, diced small
• 3 garlic cloves, smashed and peeled
• 1/2 cup cider vinegar
• 1/2 cup packed dark-brown sugar
• 1/4 cup pure maple syrup
• 3/4 cup brewed coffee

1. In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is slightly browned, about 20 minutes.  With a slotted spoon, transfer bacon to paper towels to drain.  Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes.  Add vinegar, brown sugar, maple syrup and coffee and bring to a boil, stirring and scraping up brown bits from skillet with a wooden spoon, about 2 minutes.  Add bacon and stir to combine.
2. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours.  Transfer to a food processor, pulse until coarsely chopped.  Let cool, then refrigerate in airtight containers, up to 4 weeks.

Unctuousness defined.

Don't Mess with Perfection

That's a pretty bold statement, I know...   but here's the thing:  the Thanksgiving meal is perfection.  Why do people feel the need to "try out a new recipe" or "change it up"?

I know I sound a bit stodgy but there is only one day out of 365 of them that I'm asking the menu not be "tweaked", "altered" or "updated" with some new technique, ingredient or what have you.

As we are all gearing up for this holiday, the only one that is REALLY food-centric I am standing by my convictions.  Why do people feel the need to change something that is already so good?

It really is perfect...  Turkey, stuffing, mashed potatoes & gravy, candied sweet potatoes, green beans, cranberry sauce (perfect for turkey sandwiches the next day), maybe a few other vegetable sides,  rolls and at least a few different pies that must include pumpkin as one of them.

Can you really ask for anything else?  As a self-proclaimed lover of all things carb, this is squeal-inducing bliss for me.  Carbs with a side of carbs!  (it's one day, indulge yourself)

Thanksgiving is the meal I really love.  It is consistent and comforting,  the smells and tastes are a rush of memories for me from my childhood up to present day.  Think about it,  I'm sure when you think of Thanksgiving it floods your memories with the same emotions.  Food and family are what it's all about.  Eating way too much and then eating just a little more...


My grandmother's stuffing is something I have to have on Thanksgiving and if I don't have it,  it just feels like another day to me.

My grandma wasn't the best cook, that's as nicely as I can put it.  I'm not spilling any deep family secret,  cooking just wasn't her forte, but the one home-run she could hit out of the park every single time was stuffing.  It may not be for everyone, but this is worth every carb-lovin' bite for me.  It is simple, basic bread stuffing with celery, onion and sage.  It isn't anything fancy or "modern" in the least and that is why I love it.  It reminds me of being a kid and the anticipation of all of us sitting down together.  My grandparents, my uncle, my Momma, my brother & me.

Thanksgiving isn't just about the food,  it is about the time spent with family gathered around each other and being thankful for the people you have in your life.  The size of my family has dwindled as I've gotten older, as I'm sure is the case with most of us and the recipes I have from my family are one of the things I treasure most.  They provide a tangible link to family members that I can no longer share a meal with.

So, this Thanksgiving I will be making my Grandma's stuffing and remembering my family with every bite.

Gram's Bread Stuffing

• 1 (large) loaf white bread, torn into small pieces
• 3 eggs
• 1 tbsp ground sage
• 3 stalks celery, diced
• 1 medium onion, diced
• 3 - 4 cups chicken stock
• 1 tbsp. salt
• 1 tsp. pepper
• 2 tbsp. butter

1. Preheat oven to 350 degrees.
2. Combine celery, onion and chicken stock in a sauce pan and bring to a simmer.  Let it cook for 10 minutes or until softened.
3. Put bread, eggs and spices in a large bowl and pour the stock mixture over the bread.  Mix to thoroughly combine.  (it is easiest to do this with your hands, so let it cool if it is too hot for you to handle, also make sure eggs are thoroughly mixed in to avoid bits of scrambled egg)
4. Take a pinch of the stuffing out and fry it to check for seasoning.  Once everything is in the oven, the chance to add more salt, pepper or sage has vanished.  Taste the patty of stuffing and adjust if needed before moving on.
5. Butter the baking dish and put the stuffing mixture in.
6. Bake at 350 for an hour. Depending on the depth of your baking dish, you may need to bake for an additional 15 - 20 minutes. 
7. Baste occasionally with additional stock if necessary to avoid it drying out. 

Happy Thanksgiving!

Viva Espana!

I love Spain.  I love almost everything about it.  The energy, the food, the language, flamenco, the art, architecture, the history, the culture, the TAPAS, etc...  I have had a near obsession with all things Spanish for a very long time.  The first time I set foot on Spanish soil,  it almost seemed like I was home.  I know that is an odd statement,  but it is honestly how I felt.  It was as if I belonged there.  From that moment on,  it has been a long-distance love affair.  Spain is where I truly fell in love with food.

I remember vividly the first time I had tapas.  I was at an outdoor restaurant/tapas bar called Qu-Qu in Barcelona next to one of the main roads.  I still have a paper-wrapped toothpick from there that I keep in my jewelry box.  It's been 12 or 13 years since that first trip and it left an impression on my soul that I still feel today.  I had never tasted anything like the food I had on that trip and it resonated with me in a way I had never experienced before.  The food was completely foreign to a Midwestern girl from a small town, but reading the menu and ordering things I had never seen or tasted before was exhilarating to me.  I almost felt like I had never really tasted food before.  I remember exactly what I had that day.

• Patatas Bravas
• Croquetas de jamon
• Mahon & Manchego cheeses
• Jamon Iberico
• Tortilla Espanola

(I can't figure out how to add the proper accents/tildes here, sorry!)

How many meals in your life can you remember every single detail?  I remember the weather,  where I sat, what the restaurant looked like from where I was sitting, the sounds of the traffic outside, etc.  This is worth noting because I don't always have the best memory...

Having tapas in Spain is a social event.  It starts anywhere from 8:00 to 10:00 at night. People have a drink of some sort and a small snack (tapa), move on to another place and do the same thing. Repeat a few more times before finally having dinner anywhere from 10:00 to sometimes as late as midnight.  Tapas are basically appetizers or "little bites".  They can be anything from a dish of olives to razor clams or chorizo.  The list of tapas is quite literally endless.  That is part of the excitement of it.  Every region of Spain is so unique and the food is representative of that particular place. Most tapas are accompanied by a glass of wine, but sherry, cava (sparkling wine) or beer are also common.

There are a few regions of Spain that have their own language and culture apart from their national one and some of the regions of Spain are as different from each other as could possibly be.  Spain was occupied by the Moors for almost 800 years until Ferdinand and Isabella took the throne and drove the Moors out in 1492. (does this year sound familiar?...)  This occupation had an everlasting impact on Spain and it's culture.  The history of this peninsula is fascinating (to a nerd like me) and while I could drone on for hours about it,  this is a food blog...  so back to the topic at hand.

There is a food market in Barcelona called La Boqueria.  It has everything anyone could ever imagine under one roof.  Barcelona is located on the edge of the Mediterranean Sea and thus La Boqueria was swimming! with seafood.  I saw things that I had NO idea what they were, but was completely mesmerized by. 

That first trip to Spain was an experience that I will never forget.  Although I haven't been able to go back for some time now, I carry the memories of Espana with me in my heart right where they belong.
There is a fountain in Barcelona at the beginning of Las Ramblas and it is said that if you drink from that fountain,  you will always return to that place. 

Looking back on that first trip and realizing THAT is where it all started makes me love Spain even more...

I am making the quintessential tapa:  Tortilla Espanola.  There are few ingredients, but the simplicity is part of what makes it so delicious.  This can be eaten warm or at room temp, which is how I prefer it, and it can be made ahead and kept for a couple of days.

Tortilla Espanola

• 2 potatoes, peeled and sliced about 1/8" thick
• 1 spanish onion, halved and sliced thinly
• 6 eggs
• 1 cup olive oil, preferably Spanish (Arbequina is my favorite)
• salt & pepper

- Do not be alarmed by the amount of oil,  you won't be consuming all of that...

1. Heat the olive oil in an 8 or 9 inch saute pan and carefully slide in the potatoes one at a time so they don't stick to each other.
2. Next, add the onions.  Let these cook for a few minutes until they are soft.  Basically you are boiling the potatoes and onions in the oil.
3. Remove them and let them drain.  Pour the olive oil out, reserving about 3 tablespoons. (Save the oil for future use,  it is perfumed with the onions and potato you just cooked)
4. Beat the eggs and set aside. (remember to season as you go...)
5. If there are some bits stuck to the bottom of your pan, wipe it out and then heat it back up before adding the 3 tablespoons of oil back in.
6. When the oil is hot, pour in the eggs and put the potato and onion mixture in.  Press down with the back of your spatula so the egg gets in between the layers.  This will be the glue holding everything together.
7. Once it is browned underneath, you have to flip it over and brown the other side.  When the eggs are mostly set, place a plate of the same size on top of the pan.  In one smooth motion, flip the tortilla out onto the plate.  Then, slide it back into the pan to brown the other side.  This sounds much trickier than it actually is...  just do it with confidence,  no fear!

   8.  Let the tortilla cook a few more minutes until
        you can see that it is completely cooked through.
   9.  Remove from heat and let it rest in the pan
        a few minutes. I find it much easier to cut
        when it has cooled a bit.
  10. Take your golden brown masterpiece out of the pan,
        cut into wedges and EAT!

*leftover tortilla espanola is delicious on a nice baguette with a touch of mayo...  just fyi.

delicioso!