(Re) Union

A few days ago I had the good fortune to spend time with family members I haven't seen in awhile and met some new ones for the first time.  Those of us that live far away from the rest of our clans aren't able to be a part of each others daily life, so the chance to gather in one place for a few hours is extra special.

We had a lovely afternoon sharing food and stories, laughing and catching up with each other.  At times we are all so busy in the day-to-day that we fail to take a few minutes to just say "hi" to people we care about.
It was a chance for all of us to do just that and make a few more connections on Facebook, of course!

Connecting over food is a common experience for everyone on every continent, of every color and every religion.  It is good for us to acknowledge the commonality that ties us all together instead of focusing on the differences that fracture us.   Food is definitely one of those common denominators   It is an integral part of almost every celebration from birthdays to weddings, holidays, family gatherings, get-togethers with friends, etc.

And if you happen to be like most of us, where there's food, there's drink!  One thing I leaned about the guys in my family this weekend is their shared feelings toward bourbon.  They like it.  So, combining fall flavors with a little bourbon was the goal and I think I may have become a convert.


Hard-Pressed

• 1 1/2 ozs bourbon (I used Bulleit)
• 3 ozs fresh-pressed apple cider (or best quality store bought)
• dash fresh nutmeg
• ice 

• 1 tbsp light brown sugar
• 1 tbsp white sugar
• dash cinnamon
• dash nutmeg

Mix last 4 ingredients together, place on a small saucer and set aside.
Wet the outside rim of a glass and dip into sugar mixture to coat.
Combine the rest of the ingredients in a shaker and shake for 30 seconds, pour into prepared glass. Imbibe.

Fall is for Football

This is the kind of food I want to have bubbling away in the oven making my kitchen smell of divine porkiness while I am preparing to entertain a group of friends waiting for my beloved Buckeyes to take the field.
(whew...  how's THAT for a run-on sentence?!)

For most people, this is summer food... For me however,  I equate having my oven going for over 4 hours with cooler temperatures and for me, cooler temps automatically mean football.

I'm sure this seems absurd to most of you.  Everyone else in the blogosphere is making pumpkin this and cinnamon that and here I am making pulled pork.  Well, I'm sure someone somewhere understands my particular brand of crazy...  it's called football people and it's not just football, it's my Ohio State Buckeyes. 

If you are from the Midwest or the South where meetings are rescheduled and Saturday afternoons are off limits "on account of there's football", then I needn't explain any further. 
To the rest of you who can't quite conceive of this, it's irrational.  Those of us that love football with the fervor of a sale-seeking Jersey Housewife with a platinum card understand what it's all about.

This is one of those great "do ahead" meals that you can cook the night before and then put in a crock pot to stay warm for game day!  I will admit, I ate this for 3 days in a row.  It was that good.  One thing concerns me though,  the amount I consumed and that old saying "you are what you eat"...  oink oink.

Oh yeah,  I'll try to get to that pumpkin-cinnamon thing soon...

Pulled Pork

5 lbs boneless pork shoulder, cleaned
4 cloves garlic, smashed
1 large onion, quartered
2 bay leaves
1/4 tsp black peppercorns
2 cups orange juice
4 cups water
1/4 cup canola oil
2 + cups of your favorite BBQ sauce

Preheat oven to 300 degrees.

In a heavy-bottomed Dutch oven, heat oil over medium high heat.  Season pork with salt & pepper.
Sear pork on all sides.

Add onion, garlic, peppercorns, bay leaves, orange juice and water.  Cover and place in oven for 4 hours.   Check liquid level after 2 hours and add an extra cup of water if needed.

After 4 hours, remove pork from oven and let it sit for 10 - 15 minutes, then place in a large bowl or on a platter.   With two forks, pull the meat apart until all of it is shredded.  While warm, add BBQ sauce and mix well to completely coat pork with sauce.
Pile onto your favorite roll or hamburger bun, sit back and watch some football...


.

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.



.

I'm BANANAS for these muffins...

Now that the temperatures are not hovering near the triple digits, I'm no longer avoiding my oven like the Bubonic plague.   Which is a good thing for me, as I thoroughly enjoy baking. 
I've said it before, it's cheaper than therapy and that is exactly what it is for me...  therapeutic.   It's quiet, calming and serene,  all the things one needs when living in one of the most hectic, crowded, noisiest cities in the world. 

The quiet moments puttering around the kitchen, the sound of the back of a knife scraping across a measuring cup to level off flour, the clinking of the measuring spoons as they delve into baking powder,  these sounds are truly soothing to me.
The warmth and aromas that emanate from the oven... here's where it really starts to get good.

The original recipe called for all-purpose flour and the traditional creaming method.  I opted to follow my friend Jenni's advice and switched out the flour with a lower gluten cake flour and changed the method to include liquid fat, i.e. melted butter instead of chilled.   The oven temp in the original recipe was 350, I cranked it up to 400.   Every professional baker I've ever known has baked muffins at this temp, so I'm not really sure why all the recipes call for 350,  but I digress...

These muffins are so good, I'm not ashamed to say I ate 3 the day they were made.  It was all for research purposes of course!  I couldn't put a recipe here without being completely confident that it passed the test, now tell that to my jeans...


Banana Muffins
-adapted from Cooking Light

• 2 cups cake flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar
• 1/4 cup unsalted butter, melted and cooled
• 2 large eggs, room temp
• 1 1/2 cups mashed banana (3 - 4), room temp
• 1/3 cup plain Greek yogurt, room temp
• 1 1/2 tsp vanilla

All ingredients at room temperature

 

Streusel Topping

• 1 cup flour
• 1 cup packed brown sugar
• 1/2 cup butter
• 1/2 cup oats
• 4 tbsp almond flour (optional)
• 1 tsp cinnamon

look at those PEAKS!

 

 

Preheat oven to 400 degrees.

Combine cake flour, baking soda, salt & sugar in a large bowl.  Whisk to thoroughly combine and set aside.

In a medium bowl, whisk eggs, butter, banana, yogurt and vanilla together. Pour on top of dry ingredients and fold gently until just combined.  Do not overmix!  Your laziness will be rewarded, I promise.

Top generously with streusel topping and bake for 14 - 15 minutes.   Cool in pan for 5 minutes, then remove carefully to a rack to cool completely.

No tunnels!

Here's the Rub...

The weather in Brooklyn is perfect today...  mid 70's, sunny and breezy.    These end of summer days are the ones I really cherish because I know too well that before long, they will be gone until the spring.

It is nearly unthinkable to cook dinner inside today.   The days left in this year that we can enjoy being outside are numbered and I want every last second of warm sunshine I can get. 

Although, grilling in inclement weather is no foreign concept to me.  I have memories of my grandmother grilling in the rain, tongs in one hand & umbrella in the other...  I guess once she decided what was for dinner, there was no turning back.   Luckily for me, the weather this weekend has been picture perfect. 

If you are among the throngs of apartment dwellers with no access to a grill or outdoor space, this is delicious done on a grill pan or even a saute pan.    Speaking as one of the aforementioned,  I've cooked many a steak on top of the stove and they are almost just as good.

Why use a rub?  Granted, a good quality piece of meat requires little more than salt & pepper and a nice sear, but sometimes it needs a little something extra.  That's where a good rub comes in.   That extra boost of flavor can transform a good steak into possibly one of the BEST steaks you've ever had.


The Rub

• 3 tbsp kosher salt
• 2 tbsps brown sugar
• 1 tsp pulverized dried chili pepper(s)
• 2 tsps ground coffee beans or espresso powder
• 1 tsp dry mustard powder (Colman's)
• 1 tsp Spanish paprika
• 1 tsp black pepper

• oil, for brushing grill
• 2 bone-in ribeye steaks, approximately 1 to 1 1/2 in. thick

Grinding your own spices makes a world of difference!

 

- Mix all dry ingredients together and set aside.

There are a few key steps to this:

• choosing the right cut of meat
• cooking it properly
• forming the crust
• letting it rest.

Before we proceed, a word about the steak. Fat is FLAVOR.  Most people would agree that for this purpose, the ribeye rules. It is nicely marbled, meaning there are little lines of fat running throughout the meat. This will ensure a juicy steak, provided you don't overcook it. 

Now that we've covered the basics, let's get on with it...
    

It is best to start with room temperature meat.  It will cook more evenly, so take steaks out of the refrigerator about 30 minutes before you plan to cook them.

Pat steaks dry with paper towel,  rub on both sides with spice blend.  Cook over medium-high heat until desired doneness.  For me, that is 7 - 8 minutes per side if the steak is 1 1/2 in. thick which is medium-rare.   Let steak rest for a few minutes before serving.

One Last Bite of Summer...

Labor Day has passed and thus marks the unofficial end of summer (moment of silence, please).

Once again, it is time to put away the bathing suits and sunscreen.  No more tousled beach hair, salty lips from the sea or digging your toes into the sand.  Summer fruits and vegetables are still here for a few more weeks and I try to get every last bite I can before they disappear until next year.

Tomatoes will soon be those pale pink, insipid, cellophane-wrapped globes trying to pass for the real thing and even though we know better, some of us will buy them anyway...  only to be thoroughly disappointed.

I usually make a last-ditch effort this time of year to get the last of the summer produce before I am limited to root veggies.  Fall produce is wonderful and I love it,  but there's nothing like tomatoes, cucumbers, peppers, corn, etc. during the summer months.

This salad makes wonderful use of what most people grow in their gardens, so if you are lucky enough to grow some of your own veggies, you may not have to go farther than your back yard to get your ingredients!

I'm not quite ready to say goodbye to the sunshine and long days just yet...

Israeli Salad

• 3 tomatoes
• 4 mini cucumbers
• 1- 2 bell peppers
• 2 scallions
• 2 tbsp parsley, minced
• 1/3 cup good quality olive oil
• 1 tsp honey
• juice of 2 lemons
• 2 tbsp red wine vinegar
• 1 tsp sumac
• 2 - 3 tsp salt
• 1 tsp pepper

1. Seed and finely chop tomatoes, bell pepper and cucumbers.  Thinly slice scallions.  Combine in medium bowl.  The key to this salad is to cut everything very small.  It takes a little more time, but the payoff is worth the effort!

 

2. Whisk together remaining ingredients, add to vegetables and stir to combine.
 

3. Dig in!  Can be eaten as a side dish, pile it in a pita for a light lunch or scoop up with toasted pita chips for a snack.  Or my personal favorite: with a big spoon straight out of the bowl.

*If mini cucumbers are not in your market, buy the long, thin English cucumbers.  Avoid the "regular" cucumbers, their flavor and texture is not as good.

*Sumac is a ground spice which is considered essential in most Middle Eastern cooking.  It is deep brick red in color and adds a bright, lemony tartness to the dish.  If you are not near a specialty store or Middle Eastern grocery store, you can find it here.
 

*For a more colorful salad, use a combination of red & yellow tomatoes and choose a purple or orange bell pepper instead of/in addition to red


 

Linguini & Roast Chicken

Do you ever have those moments when a completely random thought pops into your head out of the blue for no apparent reason at all?   This happens to me so frequently, that I'm starting to wonder if this is normal...  Well, that is how this recipe ended up here.  

I used to make this for dinner once or twice a month about 10 years ago, then because I had it so often I got sick of it and haven't made it since.  As soon as I tasted it again I realized WHY I ate it so often.  It's really, really good. 

It is about as uncomplicated as you can get, but the flavors are amazing.  The pan juices from the chicken are the sauce for the pasta with a few little goodies thrown in.   Let's talk about the sauce for a minute... 
I know some of you are going to groan that I would suggest tossing pasta in a little bit of chicken fat, but fat is FLAVOR. 

I'm not suggesting you dive into a block of lard with a knife and fork.  The amount of fat is roughly a few tablespoons and unless you've had a triple bypass already, it won't kill you, so live a little...  have a salad for lunch & all will right with the world.

I would normally give you a free pass to use a store-bought roasted chicken, but not this time.   It's the juices from the roasting pan that make this dish.  The deep, roasted flavor that you can not get from anything other than roasting your own chicken.   If you try to use a store-bought chicken anyway, I'll know... 
so don't even think about it


Linguini with Roasted Chicken & Pine Nuts
-recipe adapted from Claudia Roden

• 3 1/2 - 4 pound chicken
• 2 tablespoons olive oil
• 1/2 cup pine nuts, toasted
• 1 pound linguini
• 1/2 cup golden raisins
• 2 sprigs rosemary, leaves removed & chopped
• 4 sprigs thyme
• 4 cloves garlic
• kosher salt
• freshly ground black pepper
• 3 stalks celery, cut in half

Preheat oven to 400 degrees. 

Lay the celery in the roasting pan & set the chicken on top of it.  Rub chicken with the oil, sprinkle with salt & pepper.  Place the garlic & the sprigs of thyme around the chicken and roast for 1 hour or until juices run clear.   Let chicken rest 10 - 15 minutes before cutting.

While the chicken is resting, boil the pasta.  Remove 1 cup of boiling pasta water to soak golden raisins.  Let the raisins soak for a few minutes while you get on with the sauce. 

Pour the juice from the roasting pan into a small saucepan.  Add the rosemary, pine nuts and drained golden raisins.  Let the sauce simmer for 5 - 10 minutes.   While the sauce is simmering, pull the meat (and the lovely crispy skin!) from the chicken and set aside.

Drain pasta, toss with chicken and sauce in a large bowl.