Hitting "Publish" 100 Times

I'm a sucker for milestones.  Anniversaries, new jobs, last days at jobs, first year in apartments, moving out of apartments, the day you adopted your wonky-eared cat-- they are all causes to celebrate.  And don't get me started on birthdays.  If you're one of those people who don't "like" birthdays because they think that it's "dumb" for the world to stop and celebrate "just for you," then you should either never tell me when your birthday is because I never forget, or steer clear of me in and around the big day.  If, however, you are a lunatic about birthdays like myself, and you would like a card or an elaborate party thrown in your honor, then by all means, leave a comment.  I'll see what I can do.

I got distracted by birthdays.  Anyway!  Milestones!  This is definitely a milestone, friends.  This post, the one you are reading right now, just happens to be the one hundredth post I've written on this blog.  I've sat in my tiny apartment, lamenting the fact that my sink is overflowing with dishes yet again while writing about the things I've cooked exactly one hundred times.  

Here are some things I've done in the past 100 posts.

I've consumed way too many carbohydrates, as per usual.  I've obsessed about risotto.  A lot.  I cooked my first steak.

I put eggs on some things  that eggs don't usually go on.  I've fallen in love with truffle oil and prosciutto, sometimes at the same time.

 I've put my photographs on TasteSpotting, FoodGawker, and had one crazy day on StumbleUpon where I got over 1500 hits and then subsequently freaked out because that's a lot of people reading what started as a way to keep a New Year's Resolution.

I put avocado on pasta.  I wondered why I hadn't done that all along.  I fried bacon for the first time and also wondered why I hadn't been doing that all along.  Also, I haven't made a frozen pizza in over 6 months.

I learned the difference between stock and broth.  I also learned that de-thaw is not a word, but thaw is.  And that I start sentences with conjunctions a lot.

I've realized that what started as two recipes a week has turned into a lifestyle and that cooking is not only a way to unwind at the end of the day, but a way to be creative in the most basic sense of the word.  I am creating.  And I'm really happy about it, even if my kitchen is, in reality, a corner and there are always, always dirty dishes in my sink.  

I guess what I'm trying to say is, thanks.  You all are lovely and I appreciate you a whole lot.  

Szechuan Noodles

Well folks, I made it through the hurricane.  As far as I know, people in my immediate area were lucky; we didn't suffer any power outages, just some downed trees due to the high winds.  However, one of the trees on Beacon St. fell and it was a big one.  People down the Cape and points South weren't so fortunate, so if you're in or around those areas affected, I hope you're all doing OK!  Hang in there!

My Hurricane Irene prep included buying a case of water, moving my car to a garage for the weekend, and cooking up a large batch of these noodles.  They were just as good cold as they were warm, so I figured they were perfect hurricane food, should my refrigerator stop working.  I got the recipe from Ina Garten's cookbook The Barefoot Contessa Cookbook which I bought at the Border's going-out-of-business sale.  This cookbook is full of delicious and accessible recipes which I can't wait to try, especially after experiencing how easy and flavorful this one is.

It starts with a quick sauce that is put together in a blender.  By the way, I'm so happy I bought a blender.  Thought you should know.

I combined garlic, ginger, vegetable oil, peanut butter, soy sauce, rice vinegar, sugar, Sriracha, sesame oil, salt, pepper, and red pepper flakes and buzzed it until it was smooth.

When the sauce was finished, I brought a large pot of salted water to a boil and cooked some thin spaghetti to al dente.   While that was going, I chopped up some fresh vegetables.  I sliced a red bell pepper and a yellow bell pepper into as close to julienne as I possibly could, then sliced some scallions and set aside.  Also, I need to sharpen my knife.  Ina would be disappointed, I fear.

When the spaghetti was done, I poured the sauce over the noodles and tossed to combine.  I served the noodles warm with the fresh veggies on top!

I loved the combination of the warm pasta with the crisp, fresh vegetables.  It was fresh and flavorful and quite easy.  And this recipe yields a ton, which is ideal if one is planning on hunkering down for a hurricane.

I saved the leftovers in portions and ate them cold the next day and it was just as delicious.  I like cold pasta but I think this is something everyone would like cold.

If you're a fan of peanut-flavored sauces, you can't go wrong here.  It's extremely flavorful and because it's Ina's, it's essentially fool-proof, even if I did change up a few things.

Here's the recipe!

Szechuan Noodles (adapted from Ina Garten's The Barefoot Contessa Cookbook)


Ingredients

• 4 cloves garlic, roughly chopped
• 1/4 cup fresh ginger, rough skin peeled off, and roughly chopped
• 1/2 cup vegetable oil
• 1/2 cup smooth peanut butter
• 1/2 cup soy sauce
• 1/4 cup seasoned rice vinegar
• 1/4 cup sugar (Ina calls for honey but I didn't have any.  I'm sure honey would be delicious)
• 1 teaspoon Sriracha
• 2 tablespoons toasted sesame oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1 pound thin spaghetti
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 4 scallions, sliced, white and green parts

Method

1. In a blender, combine garlic, ginger, vegetable oil, peanut butter, soy sauce, rice vinegar, sugar (or honey), Sriracha, sesame oil, black pepper and red pepper flakes.  Pulse the blender until the sauce is smooth and the garlic and ginger are well incorporated.  
2. Bring a large pot of salted water to a boil and cook the spaghetti according to package directions to al dente.
3. When pasta is finished, drain and return to the pot.  Pour sauce over the hot pasta, only using 3/4 of the sauce at first, and adding more if needed.  Toss to combine.  
4. Serve in a bowl with the fresh julienned peppers and sliced scallions on top.

Enjoy!  And stay safe out there, this August weather is crazy!

Reverse Bacon Cheeseburger

Here are some things I learned about this week:

1. As a New England resident, I am not immune to earthquakes.

2. Even if there is an earthquake, chances are I will be too immersed in whatever I'm doing at the moment to actually notice.  When you call me and ask if I "felt that," I will not know what you are talking about and I'll try to calm you down by saying that management is probably using a jackhammer in your basement.

2.a. Sometimes I rely on Loony Toons to explain situations.  For real.

3. Twitter is the best way to find out that there was, in fact, an earthquake and that jackhammers probably can't shake brick buildings.

4. As a New England resident, I am also not immune to hurricanes.

5. I need to prepare for this dang hurricane.  I won't be caught unawares by the weather twice this week.  No sir.

6.  A bacon cheeseburger at a restaurant is normal.  A bacon cheeseburger at home is exciting.  A bacon cheeseburger with the bacon and the cheese inside the burger is downright sinful.  Go figure.

This isn't my first foray into reverse cheeseburgers.  I made this version a couple of months ago and many of you tried it out and gave me some fun feedback.  When I told my brother about my cheeseburger experiment, he not only knew exactly which Man V. Food episode I was talking about, he totally one-upped me.  Here's our conversation, while driving home from the grocery store.

Me: "I made cheeseburgers, and get this!  I put cheese in them.  Like, on the inside!"
Stratton: "My friends and I have done that before."
Me: "Oh yeah?  Well, it's good isn't it?  And what about the lava-cheese!"
Stratton: "We put bacon inside them now.  Whatever."
Me: "Bacon?!"
Stratton: "Yeah."
Me: "!!?!!!"
Stratton: "Calm down."

Needless to say I had to put reverse bacon cheeseburgers on my to-make list.  It was necessary.  And really easy, actually.

First I fried up some bacon.

I also cut up some potatoes, drizzled them in olive oil, seasoned with salt, pepper, and some Cajun seasoning, and popped them in the oven.  Fries.  You're welcome.

When the bacon was finished and draining on a paper towel-lined plate, I put a pound of ground beef in a big bowl.  I seasoned it with lots of black pepper and some garlic powder.  I was careful with the salt because bacon is plenty salty.  Speaking of bacon!  I crumbled the bacon into the meat and mixed it all up with my clean hands.  I formed 6 small-ish patties, stuffed them with cheese (see: reverse cheeseburgers, the original) and set them aside.

Why, yes, those burgers are more oblong than round.  Thanks for noticing!  You see, we picked out a great looking baguette instead of hamburger buns, so I elongated the burgers to fit the bread.  You can shape yours any which way you please.

I cooked the burgers in a very hot pan on each side for about 4-5 minutes, or until the cheese inside was melted and the temperature was medium/medium-well.

P.S. This isn't the finished burger.  I cooked them longer; they weren't that pink.

By the time the burgers were finished, the fries were nice and tender and a little crispy on the outside.  I served the burger with some lettuce on the french bread with fries on the side.

I put some mustard on mine before I took the picture.  Sorry.

But K didn't!  Here's the non-mustard version.

See that cheese?  And there's crispy, salty bacon throughout the entire thing.  And my fingernails are painted blue.  Much like the color of my new cookware.

If you tried the original reverse cheeseburger and liked it, you'll love this.  If you didn't, please do.  And put some bacon in it for goodness sake!  It was such a delightful texture and taste, and the fact that there's cheese oozing out of it just makes the world a better place, even if earthquakes and hurricanes are waiting outside my front door.

Not that I would notice!

Here are the recipes:

Reverse Bacon Cheeseburgers (Makes 3 large burgers)


Ingredients

• 12 slices of bacon, cooked and crumbled
• 6 slices of cheddar cheese (or whatever cheese you prefer)
• 1 lb ground beef
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• hamburger bun or sub roll if you're like me
• hamburger fixins' (lettuce, tomato, onion, pickle, mustard, ketchup, etc.)

Method

1. In a large bowl, combine ground meat, black pepper, garlic powder, salt, and crumbled bacon.  With clean hands, mix the meat until all the bacon and seasonings are incorporated.  Form 6 patties and set aside.
2. Fold cheese into small pieces.  Place two slices of cheese on one patty, then take another one and put it on top.  Seal the edges by pinching and covering the cheese completely.  The meat mixture is a little loose, meaning it wants to fall apart on you.  Just keep forming and re-forming the patties.  Repeat for the remaining patties.  
3. In the same skillet you cooked the bacon, drain off most of the fat and reheat over medium-high heat.  Once the pan is hot, place the burgers in the pan and cook for about 4 minutes.  Flip over and cook for about 4 more minutes, until the cheese is melted on the inside and the burger is your desired temperature.  If you like it cooked more, then cook it more!
4. Serve on hamburger bread of your choice with the fixins' of your choice!

Steak Fries (serves 4)

Ingredients

• 2 russet potatoes (the kind you usually bake) sliced into 1 inch slices
• 2 tablespoons olive oil
• salt and pepper
• 1 tablespoon Cajun seasoning (I used Emeril's Essence)

Method

1. Preheat the oven to 425 degrees.  
2. Line a baking sheet with foil and spread potato slices evenly.  Drizzle with olive oil then season with salt and pepper.  Add Cajun seasoning and carefully toss so that every potato is seasoned.
3. Bake in the oven for 20 minutes.  Remove and gently toss potatoes so each side gets browned.  Bake for 20 more minutes, or until the potatoes are fork-tender.
4. Serve with reverse bacon cheeseburgers.  Do it.  

Enjoy!

Mushroom Risotto with Truffle Oil

So, this post will be less about a recipe and more about the pot it was cooked in.  Sorry in advance.

About a week ago I went to Maine with my Mom.  We stayed in Portland, basked in the perfect weather, walked, ate, shopped, ate, then got ready for dinner and ate.  The food was delicious.  I had my first lobster roll and I went on my first sailboat, on which I discovered, not first hand mind you, that sailing is hard work.  It was beautiful and relaxing, which is what both of us needed.

On the way back to Boston, we drove down Route 1 at a leisurely pace, partly because we wanted to, and partly because the traffic was a nightmare.  We stopped at this lovely Franciscan Monastery in Kennebunk, then went and creeped on the Bush Compound. 

The Bush Compound in Kennebunkport, ME.  Yeah, we stopped.  So what?

We ate lunch in York and I had a Margherita pizza because a girl can only eat so much lobster.  Our last stop was the outlets in Kittery, where I was certain they were giving something away because I've never seen so many people.  We originally were only going to stop at one store, J. Crew, because the traffic was so bad, but lucky for me and my love of risotto, we spied a Le Creuset outlet just as we were about to get on the highway.  And I bought this baby.

I HAVE MY OWN LE CREUSET AND IT'S ROBIN'S EGG BLUE AND I DON'T CARE IF BEING EXCITED ABOUT AN ENAMELED CAST IRON POT MAKES ME BOTH AN OLD LADY AND A WEIRDO.  I DON'T CARE AT ALL!  

Ahem.  Which brings me to my point.  I get to cook in this thing.  For like, the rest of my life.  And I got it at an outlet store for about a third of the original price.  And look how pretty it is!

The first thing I made using this beauty was pulled pork, which you've heard me talk at length about already.  However, this time we made pulled pork tacos with cabbage, sour cream, corn tortillas, onions, jalapenos and other taco goodies.  It was a welcome change for this tried and true recipe, so if you haven't made this yet, please do, and then put it on some tacos.  

The next day, I set out to fall in love test my new purchase further, which brings me to the title of this post: I made Mushroom Risotto and then drizzled Truffle Oil on top because I can.  I know I've blogged about risotto and you don't need to hear me drone on about how creamy and comforting it is.  (It is!)  Rather, this time I chose to make risotto because it works, every time, and on a rainy afternoon that makes me happy.

I started by sauteing an onion, some mushrooms, and plenty of garlic in olive oil and butter.  

When they were soft, I seasoned with salt and pepper and added a cup of arborio rice.  I stirred for about a minute, until the rice was a little toasted.

I added some wine, which was red this time and may have effected the color but not the taste.

Next comes the stock, in intervals, stirring constantly.  You know the drill.  If you need a refresher, check out this, this or this.  Maybe I should rename this blog to Two Risottos.  

When the rice is cooked to al dente, I turned off the heat and added about 1/2 cup of Parmesan cheese, a couple of tablespoons of butter and a couple of tablespoons of light cream.  I stirred it all up to combine and watched an already amazing thing go over the top.  

This was served in a bowl with a little more Parmesan cheese on top and some fresh thyme.  Then I drizzled on just a little bit of truffle oil because why wouldn't I?  

The earthiness of the mushrooms combined with the creaminess of the risotto was an irresistible combination. It was hearty and comforting like all risotto should be, but it had a depth added by the truffle oil and fresh thyme that was incredible.  

As always, risotto did not disappoint.  It was the perfect meal to make in the perfect pot on a perfectly dreary rainy day.

Here's the recipe!

Mushroom Risotto with Truffle Oil 

Ingredients

• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 1 onion, chopped
• 1 package sliced baby bella mushrooms, roughly chopped
• 3 cloves garlic, minced
• 1 cup arborio rice
• 1/4 cup wine
• 4 cups low sodium chicken stock
• 1/2 cup grated Parmesan cheese (plus more for garnish)
• 2 tablespoons cream (light or heavy, whichever floats your boat)
• Fresh thyme for garnish
• 1 teaspoon truffle oil

Method

1. In a large, heavy pot, heat the olive oil and 2 tablespoons of the butter over medium high heat.  Once the butter is melted, add the onions and cook for about 3 minutes, until soft.  Then add the mushrooms and cook for about 3 more minutes until soft.  Add the garlic and cook for 1 more minute, just until fragrant.  
2. Add the rice and stir to combine.  Cook, stirring constantly, for about 1 minutes until the rice is a little toasted.  Add the wine and stir constantly, until all the liquid is absorbed by the rice.
3. Add chicken stock, 1 cup at a time, and stir constantly until the liquid is absorbed.  Repeat until the rice is al dente.  This should take at least 25 minutes, and up to 35.  
4. When the rice is tender, remove from the heat and stir in the remaining butter, the cream, and 1/2 cup of cheese.  Stir to combine.

Enjoy!

Hatsie's Salad

I didn't make up this recipe.  And I know it seems presumptuous to title a post "Hatsie's" anything.  But this is what we call it, because it is my favorite thing ever, ever, and if I renamed it, my family would think it's weird.

I don't actually know whose recipe this was originally.  A friend of my mom's was testing recipes for the Junior League cookbook back in my hometown of Abilene, TX and served this at a dinner party out on their ranch (did I just lose some of you?  Stay with me, city dwellers...)  My mom fell in love with it and got the recipe right then and there.  It was later published in the cookbook, which is no longer in print, but we've changed it up so much over the years we don't even use that recipe anymore.  I ask for it every time I go home, for every birthday, and every Christmas.  It is my favorite salad, partly because it's delicious, but partly because it's, well, mine.  

This salad starts with a whole head of Napa cabbage, which is now available in most grocery stores but when we first started making this salad, garnered some strange looks from the produce guys.  I separated the cabbage leaves, washed each very well then spun them dry.  Sometimes, if you have a really big head of cabbage, the outside leaves will be more "rib" and less of the curly "leaf."  If that happens, as it did the last time I made this, I just cut out the tough, tasteless rib.  I chopped all the cabbage into ribbon-like pieces.

Oh, and don't be confused.  The pictures I'm using are partly in my tiny, weirdly lit kitchen, and partly in my parents lovely, softly lit, large kitchen.  Dishes may vary.  Thank you for your patience.  

OK!  So I also chopped up some green onions and added them to the big bowl of chopped cabbage.  

Next comes the crunchies.  In a dry skillet I toast a whole bottle of sesame seeds until golden brown.  Sesame seeds like to look like they're not doing anything until you go to your pantry to get the ingredients for the dressing and then BOOM. They're burnt.  I guess what I'm saying is, don't let the sesame seeds fool you.  

Once these are nice and toasted, I transferred them to a bowl and wiped out the skillet of any clinging seeds.  Then I took two packages of Ramen noodles, any flavor will do, and crushed them up in the bag.  I added the crushed, dry noodles to the skillet and toasted those until golden brown as well.  They aren't as finicky as the sesame seeds, but you still want to watch them.  

Next comes the almonds.  Transfer the toasted noodles to the bowl with the sesame seeds in it and toast a package of slivered almonds.  Remember, the nose knows.  When they start smelling toasted, they're toasted.

Once the crunchies were done, I started on the dressing.  In a small sauce pot, I combined white vinegar, sugar, soy sauce, and canola oil.  I brought the liquid to a boil and let boil for 2 minutes.  I actually time this, but I'm sure your world go on turning if you boiled it for, say, 2 1/2 minutes.  

Boiling!

Once the dressing is done, transfer it to a jar and let it cool completely before pouring it on the salad. 

You could do all of this a day in advance.  All the components are finished, you'd just have to assemble.  The last time I made this I was ready to eat it immediately, so when the dressing had cooled, I dumped the crunchy bits on top of the cabbage and scallions, then shook up the dressing so it was incorporated and poured that all over the salad.  Toss to combine and.... Hatsie's salad!

Traditionally, this is served with fried shrimp, new potatoes, and cheesecake for dessert.  I say traditionally, because that is the meal I had for my birthday for about 13 years in a row.  However, I like it on the side of pulled pork, or maybe some salmon.  I also like it just by itself, which I've been known to do since I started making my own meals.  

This is tangy and salty and a little sweet and a lot crunchy.  To me, it's the perfect combination of textures and tastes.  

Here's the recipe: 

Hatsie's Salad (Or you could call it Asian Chopped Salad, since you may not know me)

Ingredients

• 1 head of Napa cabbage, cleaned, dried, with the ribs removed.
• 2 bunches of green onions, white and some green parts, chopped
• 2 packages Ramen noodles, crunched up in the bag
• 1 ounce bottle of Sesame seeds 
• 1/4 cup slivered almonds
• 1/2 cup white vinegar
• 1/3 cup white sugar
• 1/2 cup canola oil
• 2 tablespoons soy sauce

Method

1. Chop the cabbage into bite size ribbons.  Add to a large bowl.  Chop up green onions, using the white parts and some of the green parts.  Add to the cabbage.  
2. In a dry skillet, toast the sesame seeds over medium heat until golden brown.  Sesame seeds toast extremely quickly so make sure you watch them closely.  Transfer to a bowl and wipe out the skillet.  Next, toast the Ramen noodles until golden brown.  Transfer to the same bowl and wipe out the skillet.  Finally, toast the almonds until golden brown and they smell toasted.  Transfer to the bowl.
3. In a small sauce pan, combine the vinegar, sugar, oil, and soy sauce.  Bring to a boil and let boil for 2 minutes.  Remove from the heat and transfer to a jar or other heat-proof container that can be sealed.  Let cool.
4. To assemble the salad, add the sesame seeds, Ramen noodles, and almonds to the cabbage.  Mix up the dressing very well and pour it over the cabbage.  Toss to combine.  

Enjoy!  And feel free to rename this to your salad if you so choose.  We don't mind!

Strawberry and Dark Chocolate Galette

Rounding off my week of constant cooking, you know, the one where I made homemade ricotta, pasta to go with it, and a delicious BLT, I made a decadent and easy chocolate and strawberry pie.  It was a whim; I had pie crust already and strawberries were half off at the store.  It was fate.  And really tasty, too.

I started by making chocolate ganache for the filling.  I broke up 3 ounces of good dark chocolate and placed it in a bowl.

Then I brought some cream to a boil...

... and poured that over the chocolate.  I let it sit for about 30 seconds, then whisked it all together.  Ganache, made!

On to the strawberries!  In a large bowl I combined strawberries that had been hulled and quartered, sugar, corn starch, and a teensy bit of balsamic vinegar.

I mixed that all together and set aside.

To actually make the pie, I rolled the pie crust out, then spread the ganache over it, leaving a border around the edge of the crust.

Next goes the strawberries.

I folded the edges over the filling to close the pie and baked it for 25 minutes at 400 degrees.  The result was a golden brown crust with a sweet and rich filling.

I let the pie cool before cutting into it, but I loved the way it looked.  I think the red berries with the dark chocolate peaking through is beautiful.

But when I did cut into it, oh man.  It was rich and sweet and satisfying.

It's no secret that chocolate and strawberries are friendly with each other, but when combined with a flaky, buttery crust, something magical happens.

Please try this.  It's special and beautiful and actually really easy.  Please, just do it.

Here's the recipe:

Strawberry and Dark Chocolate Galette (adapted from Shared Sugar)


Ingredients 

• 1 prepared pastry crust, either store bought or homemade
• 1 quart of strawberries, hulled and quartered
• 3 ounces good dark chocolate
• 1/4 cup heavy cream
• 1 teaspoon Balsamic Vinegar
• 3 tablespoons sugar
• 1-1/2 teaspoons corn starch

Method

1. Preheat oven to 400 degrees
2. Break up chocolate into pieces and bring cream to a boil in a small sauce pan.  When cream is boiling, pour it over the chocolate and let sit for 30 seconds.  Then whisk together the chocolate and cream until smooth and glossy.  
3. In a bowl combine strawberries, sugar, Balsamic vinegar, and cornstarch.  Mix to combine.  
4. Roll out the pastry dough onto a baking sheet.  Pour on the chocolate ganache leaving at least a 2-3 inch border, then layer the strawberries over the chocolate.  Fold the pastry dough over the filling, overlapping when necessary. 
5. Bake for 20-25 minutes, until crust is golden brown and filling is bubbling.  Let cool for at least an hour so filling has time to set up.  Serve with a big glass of milk!

Enjoy!