March 21, 2012

zuppa tuscana

Tuscan soup takes center stage on Dish & Tell today for two reasons:

1) If the weather gets any hotter in Michigan…forecast says we might melt. Which means this recipe would be useless for the proceeding summer months. — Must.Post.Now.

and, 2) My ‘buds have never tasted something so exciting as this soup. It’s like an Italian flash mob, in your mouth. So its potential uselessness is a heartache and a half.

If the soup looks familiar, it’s possible that you have had it at an Olive Garden once or twice before. And yes, because Olive Garden and I are such good family (aren’t we all?), they were kind enough to share their all-star of a recipe. It’s awesome. I know. But now you have it too! Seems this world is becoming a better place one stock pot at a time.

Zuppa Tuscana

(serves 6-8)

1 pound ground Italian sausage

1½ tsp. crushed red peppers

1 large diced white onion

4 tbsp. bacon pieces

2 tsp garlic puree

10 cups water

5 cubes of chicken bouillon

1 cup heavy cream

1 lb sliced Russet potatoes, or about 3 large potatoes

¼ of a bunch of kale

In a large pot: sauté Italian sausage and crushed red pepper (this will provide so much kick, you’ll have to sit down). Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft. Add chicken bouillon and water to the pot and heat to a boil.

Add the sliced potatoes and cook until soft, about half an hour.

Add heavy cream and cook until thoroughly heated, about 2 minutes.

Stir in the sausage and the kale, let all heat through until hated through or until kale is to your liking. *I once cooked mine only 3-4 minutes–until it was heated through–but I did not like how crisp the kale was. Taste test and try cooking 8-10 minutes for softer kale. Also, you should really add the kale, even if it’s not your favorite. It adds nice texture and color and you cannot even detect its bitterness. :)

Enjoy with a large baguette and some wine :). Buon appetito!

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March 15, 2012

zucchini bread oatmeal

Good morning, beautiful. Wake up and smell the zucchini.

Um… what?

Before you roll your eyes and click on the beckoning ‘x’ in the corner of your screen, hear me out. This oatmeal tastes nothing like baby food. Though I’ll admit, it looks a lot like it could. And trust me. I’m as shocked as you are at the sight of vegetables. In the morning. In my oatmeal, of all places. But have I ever led you astray?

Despite the combo sounding culinarily unorthodox (isn’t oatmeal supposed to contain 10 grams of sugar and freeze-dried apples or something?), I try to keep an open mind. Why? Because zucchini is green. Which means it’s probably something my mom would have had me eat when I was younger, and therefore probably one of those foods that I spit into a napkin and hid under the dinner table. And why did I hide it? Because green meant healthy. Still does, in fact.

In addition to the loads of vitamins that zucchinis pack, breakfast is one of the best ways we can give our bods a boost.  Some skip breakfast in an effort to eat less or drop pounds, but skipping breakfast can actually make weight control even more of a pain in the butt. Breakfast-skippers tend to eat more than usual during their next meal than they would have had they enjoyed a good breakfast. Plus, missing a morning meal can leave us feeling groggy, unsatisfied, and frankly…a little confused. Like, more confused than I was when I put zucchini into my oatmeal.

Now, here is where I’m gonna go all health-nut on you (as if I know what I’m talking about). Though skipping breakfast does seem like a sure-fire way to cut an entire meal out of the day, nature says that we should kick our bodies into gear as soon as the cock crows: a bowl of oatmeal (hello, whole grains) packed with fiber, nutrients, and, essentially, zucchini, should keep hunger at bay and prepare our body for the long day ahead. And without breakfast, our body doesn’t process our next meal as quickly as it could, leaving us void of the energy that is necessary to perform everyday tasks–like grating zucchini without shredding a finger. Good luck with that one.

By starting the day with a bowl of vita-zucchini-packed oatmeal, we’re fueling our bodies with nutrients and telling our metabolism to get to work (I mean, if we have to go, it’s only fair that it goes too). And I don’t know about you, but I’d much rather my metabolism work a full shift than clock-in late. :)

Zucchini Bread Oatmeal

(Yields 1 serving — Recipe from Angela Liddon at OhSheGlows.com)

1/3 cup rolled oats

1 cup [almond] milk, plus more as needed

1 tsp. ground cinnamon

Pinch of salt & nutmeg, to taste

1/2 cup packed grated zucchini

1 tbsp. raisins

2 tbsp. chopped pecans

1 tsp. vanilla extract

1 tbsp. packed brown sugar

1 tsp. butter-like spread (I use Earth Balance)

In a medium sized pot, add milk, cinnamon, nutmeg, salt, and oats. Bring to a boil and simmer over medium heat, stirring frequently; about 3 minutes. Careful it doesn’t boil over.

Stir in zucchini, raisins, brown sugar, and pecans. Cook over medium-low heat another 5-6 minutes. Add more milk as needed. Remove from heat and stir in vanilla.

Pour into bowl and top with butter spread and garnish with extra pecans, raisins, and sugar.

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February 4, 2012

olive cheese bread

Oh boy. What have I done. This stuff is good. I’m talkin’ (with my mouth full) reaaally, really good. As if French bread wasn’t already awesome enough (I’m found dipping it into seriously large bowls of olive oil at least* once a week), we’re adding salty, cheesy, melted-olivey-goodness on top to transform it into a SUPER snack suitable only for occasions of the highest degree of superbness (i.e., the Super Bowl. All be darned).

It’s a recipe for the health-conscious, really. Meaning…if you’re conscious of the idea that this just might take 2 or 3 days off of your life, you probably won’t eat it. It should come with a warning label: STAY CLEAR IF DIETING OR PREGNANT. However, if you’re looking for a delicious appetizer with more cheese than P. Diddy, well then… you have come to the right place, my friend.

I can’t wait to introduce you to my buttered buddy.

I first made this for my twin brother’s birthday dinner last summer.

What? Do I mean my birthday?? No. I am not even sure what you mean…

Okay fine. You caught me. Gosh you guys are smart. Yes, “twins” typically means that it was my birthday, too–but I like to make it sound like I don’t bake my own 4 layer cakes and cook my own birthday entrees. I’d rather picture my birthday as an affair that includes me sitting in a lawn chair, the sun bleaching my hair and frecklizing my nose, while servers dressed in black and white bring endless platters of blackberry spritzers and miniature crab cakes my way…

Sorry. I think I fell asleep there for a second. Back to the point, I made this for “our” birthday last year and it was seriously delicious–salty, great texture, and packed with flavor. If my family of four can devour a loaf of this madness, I am confident that your Superbowl party will make it disappear just fine. Even the olive haters.

…

Ok, maybe not the olive haters. But definitely everyone else.

Olive bread…olive you.

Olive Cheese Bread

(Makes one loaf — recipe slightly adapted from The Pioneer Woman)

1 loaf french bread

3 ounces green olives, roughly chopped

3 ounces kalamata olives, chopped

6 ounces black olives, chopped

2 stalks green onions, thinly sliced

1 stick unsalted butter, softened

1/2 cup REAL mayonnaise

3/4 pounds grated monterey jack

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted, lightly browned, and looking divine. Mixture can be refrigerated up to two days. Ree (the Pioneer Woman) also recommends this spread as a cracker dip.

Dig in! And go Pats!

*Probably more like 5.

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January 1, 2012

hot chocolate – two ways

I’ve always known hot cocoa to be the one drink I can’t stop sipping throughout the winter months, though I had no idea that I would become nearly addicted to rum and hot chocolate at the age of 22. Yes, addicted–(though I should use the term loosely seeing as there’s a special place they send people like me).

If you’re anything like I am, you heard “rum” and “hot chocolate” in the same sentence and nearly cringed. Who dumps hard liquor into something as perfectly innocent as an untouched mug of chocolate and cream? Well, everybody, that’s who. Or at least, everyone should. Allow me to fill you in on a secret: so long as you and I are anything alike, you’ll take one sip of this heavenly medley and realize that it’s nothing to fear, but rather even more satisfying than a chocolate rum ball melting ever so beautifully on your tongue.

Oh.My.Rum.

However, not everyone is of age, nor a fan of distilled bevvies, which is why I’ve also posted a recipe for plain and simple (but dare I say perfect) hot chocolate–sans alcohol. Making the most delicious cup of hot chocolate doesn’t have to be expensive, either. Using melted chocolate morsels or more costly brands like Ghiradelli is nice, I know, and I could’ve probably ate my way through their entire store when I was in San Francisco last March, but I believe that Dutch cocoa of nearly any brand can be fit for a king with the help of just a few key ingredients.

First things first, you cannot make hot chocolate with skim milk. And most definitely, definitely not water. Ya just can’t. In fact, if the manufacturer’s instructions call for 8 ounces of water, please do yourself a favor and perform the following tasks: Dig a 6-foot hole. Throw in the box. Toss in your bathroom scale. Cover the hole. Perhaps plant a tree. And go buy a gallon of milk.

Whole milk or almond milk will give you the best hot chocolate, and additions of heavy cream or half and half will also provide a thicker, creamier beverage. Oh…and did I mention that this recipe is low in fat? Right. I think if there was such a thing as “Bar Wars,” this drink would be Jabba the Hut–but it don’t matta. You just bought that nice winter parka that covers everything. Literally everything. And channeling snowmen is in this year. So drink up.

The Best Hot Chocolate

(Serves 4)

3 cups whole milk (or almond milk)

1 cup half-and-half (or an additional cup of almond milk)

1/4 cup Dutch cocoa (non-brand names work fine)

1/2 cup sugar

1 cinnamon stick

1/4 teaspoon pure vanilla extract

1 small pinch of coarse sea salt per serving

Garnishes (optional): peppermint candy bits, whipped cream, chocolate syrup, marshmallows, powdered sugar, ground cinnamon, milk foam, etc. Get creative :).

Place milk and half-and-half in a saucepan and heat to a simmer over medium heat. Place sugar and cocoa into a medium metal bowl.

One cup at a time, stir hot milk into the cocoa and sugar mixture. With help from a rubber spatula, pour cocoa mixture back into the saucepan with the milk and simmer 2 minutes with cinnamon stick; do not boil. Stir in vanilla before pouring into four mugs. Sprinkle with salt, garnish, and enjoy. Cheers!

Hot Chocolate with Rum

Prepare the same way as above, leaving out cinnamon stick and sea salt. Pour 1 tsp. of rum* into the bottom of each cup (or more, depending on desired strength) and stir well. Enjoy!

*Vanilla vodka, hazelnut liquor, peppermint schnapps, Baileys, and Kahlua are also known to be great in adult hot cocoa.

 

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December 23, 2011

classic christmas cut-outs

So…you guys have never seen these before, right? …

Wrong.

I know, I know–food bloggers…cut-out cookies…I’m preachin’ to the choir. I could probably quite easily assume that every Christmas-celebrating citizen has served these cookies for Santa before (as opposed to cheese, like some confused marketers suggest); but there are also many people who have either, A) Not yet tasted these delicacies (in which case, you best hop on this recipe), or, B) Are still searching for the perfect cut-out cookie recipe (in which case, you’ve come to the right place).

I’ve tasted many a butter cookies, but these are simply the best (and yes, I’m aware of the responsibility that comes along with that phrase). Grandma’s recipe is finally getting the cyber-cred it deserves after all of these years of devouring, for lack of a more well-mannered word. They’re firm, yet tender; sweet, yet with a touch of salt.

If the Grinch is stealing anything this year, baby, it’s these.

My favorite thing about making these cookies is that we get to decorate them as a family. Er, well, most of the family. My dad has a tendency to just hang around…observe…throw in a few compliments (“ooo, that’s a nice one!”)…and then help them to slowly disappear like he’s the Yuletide Houdini. But can I blame him? No. I’d eat dozens of these if I wasn’t so concerned about Santa’s caloric intake–that man’s awake all day and night, and believe me when I say that if I had millions of cookie plates while I was pulling all-nighters in college, those (kind of last-minute) essays would’ve turned out a lot more…hmm, shall we say, coherent? Not to mention I’d have been a bit jollier the following day. The man. Needs. His cookies.

Butter Cookies

(Makes about 2 3-inch balls of dough to roll)

1 cup butter

1/2 cup sugar

1 egg

3 tsp. vanilla (could be replaced with lemon, almond, etc.)

3 cups flour, sifted

1/2 tsp. baking powder

Icing that hardens

2 cups of confectioners’ sugar, sifted

2-4 tbs. milk (depending on desired spreading consistency)

1 tbs. light corn syrup

1/2 tsp. vanilla extract

food coloring (optional)

jimmies and sprinkles (optional)

To make dough, cream butter and sugar in a medium bowl. Stir in egg and vanilla. Sift and stir in flour and baking powder. Form two balls of dough and chill dough one hour.

Preheat oven to 425°F. Place one ball of dough on a clean, lightly floured work surface. Too much flour will dry the dough! Flour rolling pin and roll dough very thin–about 1/4 inch. Cut desired shapes using floured cookie cutters. Remove shapes using a floured spatula. Bake cookies for 5-7 minutes until edges are golden (for best results and easy removal, line baking sheet with parchment (baking) paper). Let cool on wire rack before frosting.

*For cookies without icing, you can brush the top of each cookie with a mixture of 1 egg yolk + 2 tbs. water before baking for a nice, glossy finish.

Sifted powdered sugar--the closest thing that Michigan has to snow this year.

To make the frosting, sift confectioners’ sugar into a small bowl. The sugar must be sifted! Add milk and stir (I used about 4 tablespoons of milk). Add corn syrup and vanilla and beat until glossy. Use as white frosting, or, divide into small bowls and go to town with the food coloring! You can paint the cookies with brushes, dip them, or use a knife and spoon like I did :). Allow cookies to dry about 30 minutes on wax or parchment paper before stacking.

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December 20, 2011

gingerbread pancakes

♪  Gingerbread, gingerbread, ginger all the way… ♫

This is the best stack of pancakes I have ever inhaled. Ever. That’s right. I inhaled them. And they were the best.

I’ve always thought that blueberry pancakes were nothing less than a buttered-griddle glad slam, which–er, they are. But believe me when I tell you that these spiced up flapjacks play in a whooole different ball park. I’m talking east to west. From Yankee Stadium to Angels of Anaheim, at the very least. Maybe it’s because I’m just a bit biased. Christmas, after all, is my favorite holiday of the year–I used to throw glitter and oats on my parents’ lawn so the reindeers knew where to park (last year?)–but nevertheless, these pancakes kick some major blueberried-buttermilked butt. And they taste like Christmas. Major festive points.

But these pancakes can also be enjoyed year round–and probably will be, if I’m cookin’–but once your calendar rolls over and that countryside-snowscape is perched above the word “December” on your Lang Folk Art calendar, then I’d say it’s definitely, definitely time to pull the molasses from the back of the pantry and kick it up a notch.

Emeril Lagasse, I still love you.

These lovely little hotcakes are also versatile in the sense that they not only feed you, but they operate as an affordable replacement for holiday candles. Don’t believe me? See for yourself. The scent just invades your air ducts, drawing both humans and animals alike to the kitchen.

The proof is in the puppy.

Gingerbread Pancakes
(Makes about 16 pancakes)

2 cups (unbleached) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground ginger
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/3 cup unsulphured mild molasses
2 eggs
1 cup sour cream
2/3 cup milk
4 tablespoons unsalted butter, melted and cooled

Heat a non-stick skillet over medium heat. In a bowl combine flour, baking powder, baking soda, salt, and spices.  Set aside. In a medium bowl, whisk molasses, eggs, sour cream, milk and butter.  Add wet mixture to dry ingredients and stir until combined.

Brush griddle melted butter or spray with non-stick spray. Ladle about 1/3 cup of batter onto cooking surface.  Cook until bubbles appear on top and underside is golden brown, about 1-2 minutes.  Flip pancakes and cook until underside is lightly browned (1-2 minutes).  Serve with applesauce, confectioners’ sugar and maple syrup, or whatever else floats your fancy boat! Enjoy. And happy holidays :).

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December 14, 2011

quick cure for the common cold: einlaufsuppe

It’s 8:20 in the morning and I have yet to hit the sack. AM I CRAZY??? (rhetorical) No. I love it when I’m awake until the sun rises. It kinda makes me feel dead like a super hero.

You know what also makes me feel like a super hero? When I find out that I can make the most delicious soup by using only three ingredients and 5 minutes of my time. I know Clark Kent could save the world and everything, but seriously–was he ever power-cookin’ at the Daily Planet? Not that I can recall.

It’s finals week here at school (hence my little Sleepless-in-Seattle moment), and though I’m sure that makes all of you college alumni fall on your knees and weep over your long-gone college years, my eyes are burning and my brain is fried, so please…stand up and respectfully oppose Springsteen’s opinion. The glory days are yet to come.

Where was I going with that? Ah, yes. Finals week. Well…last week I was sick. Head ache, coughing, you know–the “works” (or the don’t-works. however you wanna look at it). I developed one of those first-snow-snotty-nose colds the  very minute our Michigan thermometers struck “freezing” and (gladly) slept all weekend in order to recover in time for the brutal week of finals that laid ahead of me. Minimal exam preparations were made, I’ll be honest, but by the sound of my voluntary all-nighter, you can probably deduce that I’m well now.

Anyway, my lovely boyfriend, (who we’ll just call The German), made me this tasty soup that, if I’m not mistaken, Germans have also nicknamed a “Lazy Broad Soup.”

Makes me feel attractive just slurping it.

"Flakes" form within seconds

I would assume that it’s called Lazy Broad Soup because it requires just three ingredients and all the historical German ladies made it when they weren’t up for muscling a spaetzle press; but perhaps it’s lazy because I’m lazy and some impressive historical German ladies could see into the future. You really never know these days.

Alas, it is what it is. And it’s actually not unique to Germany, though I’d love to give The German credit. It’s a classic dish of many nations, and is in fact a lot like Italian egg drop soup (Stracciatella). Since the dish uses only three very universal ingredients, I’m even willing to bet my next bowl that it’s been consumed on every continent at one point or another.

Regardless, it’s delicious, and doubly delicious when considering it’s done quicker than you can say “Campbell’s.”

I don’t think I’ll ever go back to canned soup when I’m sick, again.

Einlaufsuppe

(Yields 2 small bowls)

14 oz. beef or chicken broth

2 eggs

2 tbs. flour

salt and pepper

sage (optional)

In a medium sauce pan, heat broth to a rapid boil. Meanwhile, beat the eggs and flour in a small bowl until the consistency of custard. Season with salt. When broth is boiling, pour egg mixture slowly into the pan. Swirl to stir–noodles should float when they are finished; about 2 minutes. Season with salt, pepper, and sprinkle with sage, if desired. I like to enjoy mine with some good ol’ Saltine crackers.

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