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caramelized onion dip.

August 19, 2011 — 2 Comments

I hope you’re not one of those people who buys pre-made tubs of onion dip. Or the packets. Those are bad, too.

I take that back. I do hope you’re one of those people. Because now, I have the chance to convert you.

Listen, it’s not that I won’t chow down on a tub of overly-processed “French onion” dip and a bag of Ruffles if that’s what’s in front of me. I’ve been known to do it, and I won’t say I’ll never do it again. Today, for instance, I ate a piece of cake with canned frosting. Just because I wouldn’t make it, doesn’t mean I won’t eat it.

Having said that – if you’re an onion dip kind of person, and you’re reading this blog, chances are you’re at least somewhat interested in cooking. So you should probably try out this dip. It takes a little more time than buying something pre-made at the grocery store but it is infinitely worth it.

In Fabulously Simple, Obsessed, Starters american classics, caramelized onions, dips + spreads, football fun-day, ina garten, potato chips

tuna pasta salad.

August 9, 2011 — 7 Comments

So, do you remember that special day when I shared some very important news with you?

That day, I announced to the world that I was starting a new job. Did you ever wonder what it was?

{I’m sure it’s just been keeping you up at night}

All jokes aside, I’m now the editor for a site called MrFood.com. Have any of you heard of Mr. Food? I’m so curious to know. Before this job, I hadn’t. My aunt, an incredible woman and chef who I’ve spoken about here many times, certainly had – he’s one of her favorite chefs. My wonderful future mother-in-law, Meg, who I’ve also spoken about here many times, was also a huge fan. In a nutshell, Mr. Food is a nationally syndicated TV chef, all about “Quick & Easy” cooking. You may have seen his 90-second vignettes on your local news station. He’s also written over 50 cookbooks, and has released lots of branded products on QVC. I would say that Mr. Food is more of a “down-home” type of cook. No fancy, hard-to-find ingredients, no crazy-long recipes with way too many steps. Just good, old-fashioned family food.

Do I cook a lot of things that don’t fall into this category? Definitely. It’s no secret, however, that I appreciate good, simple food – perhaps more than anything else.

I’m proud to share this recipe with you, as it’s the first Mr. Food recipe I’ve made! And it was pure perfection. Art (Mr. Food, himself) actually gave me one of his very first cookbooks, and went through each and every recipe with me, marking up his favorites. This was the only recipe to be triple-market, so I figured it was a good place to start.

And I was correct. It’s everything you could want in a tuna pasta salad. Like Art suggested, I also recommend making a double-batch – it’s the perfect, easy-to-eat kind of food you’ll want to have on hand all summer long.

Tuna Twist

From Mr. Food

1/2 pound twist pasta {I used a whole wheat pasta}
2 cups mayonnaise {I used light, and maybe a bit less than 2 cups}
1/4 cup apple cider vinegar
1/4 teaspoon black pepper
1 (12-ounce) can tuna, drained and flaked
1 (10-ounce) package frozen peas, thawed
2 ribs celery, thinly sliced
1/2 small red onion, chopped
1/4 cup snipped fresh dill

Cook the pasta according to the package directions; drain, rinse, and drain again. In a large bowl, combine the mayonnaise, vinegar, and pepper; mix well. Add the pasta and remaining ingredients. Toss until well mixed; cover, and chill for at least 2 hours before serving.

In C'est La Vie, Fabulously Simple mr. food, picnic, potato + pasta salads, summer recipes, tuna

chive pasta with cremini mushrooms.

August 6, 2011 — 10 Comments

Rare: A dish so simple, you could eat it for dinner once a week, but also elegant and memorable enough to serve at a dinner party.

Rare, but it exists. That cookbook I was telling you about the other day? That cookbook is full of cases like this.

I could eat this pasta every week. I could probably eat it more than every week. It’s just *so* easy to make. Roast mushrooms, make pasta, purée chives in olive oil. A perfect example of how food doesn’t have to be complicated to be impressively delicious.

It’s also incredibly versatile. Serve it as a main, serve it as a side. Serve it room temperature, serve it hot. Oh, and I didn’t mention that it’s vegetarian?

Cremini Mushrooms with Chive Pasta

From High Heat by Wendy Malouf and Melissa Clark

Coarse sea salt or kosher salt
1 pound cremini mushrooms, wiped clean
1/2 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground black pepper
1 cup roughly snipped fresh chives (2-3 bunches)
1 pound spaghetti or angel hair pasta
Freshly grated pecorino Romano cheese for serving

Preheat the oven to 500 degrees. Bring a large pot of salted water to a boil for the pasta. Toss the mushrooms in a bowl with 2 tablespoons of the olive oil and generous pinches of salt and pepper. Spread the mushrooms in a single layer on a rimmed baking sheet. Roast, turning once, until tender and browned, about 10 minutes. When cool enough to handle, cut the mushrooms into quarters. In a food processor or blender, combine the remaining 1/2 cup olive oil, the chives, and generous pinches of salt and pepper. Process until pureéd.

Cook the pasta until al dente. Drain, reserving 2 tablespoons of the cooking water if you plan to serve the pasta hot. In a larger serving bowl, toss the pasta with the mushrooms and chive oil. If serving immediately, toss with 1 to 2 tablespoons of the reserved cooking water. Otherwise, let the pasta cool to room temperature. Serve with the cheese on the side.

Serves 3 or 4 as a main, 6 as a side.

In Dinner Party Worthy, Fabulously Simple 150 best american recipes, chives, mushrooms, pasta, vegetarian

beer shrimp boil.

July 27, 2011 — Leave a comment

Who watches 5 Ingredient Fix?

It’s one of my personal favorite shows on the Food Network. I am always amazed at what Claire can do with 5 ingredients – and I love her spunk.

Her saying “BYOC” (Be Your Own Chef) is something I can totally relate to – because I think that’s one of the most important things you can do when following a recipe. The joy of cooking is that the longer you do it, the more adventurous you become and the more you start to know and understand flavors, textures, ingredients – and how they all work together.

This is the stuff Sundays are made of. It doesn’t get any more fun – any more relaxed or vacation-like than these peel-and-eat shrimp. Right in your living room. Dining room. Whatever your thing is.

Well, it does get more fun if you’re also enjoying mango margaritas. I imagine you wouldn’t dream of separating the two.

Beer Shrimp Boil

Adapted from Claire Robinson

3 (12-ounce) bottles lager beer
1 cup water
1 tablespoon shrimp boil seasoning or Creole mix
1 teaspoon kosher salt
1 teaspoon black peppercorns
1 lemon, juiced, halves reserved
1 stick unsalted butter
1 1/2 pounds large shrimp, shells left on, rinsed well
Your favorite French bread, for dipping and sopping

The recipe calls for shrimp with the heads on, but unless you have access to shrimp right off the boat, you probably won’t be able to find them. I found gorgeous jumbo Key West shrimp with the shells, and they were great.

In a large pot, bring the beer, water, shrimp boil seasoning, salt, peppercorns and the juiced lemon halves to a boil over medium heat. Allow mixture to boil covered for 10 minutes. In the meantime, melt butter in a small saucepan and add the lemon juice. Add the shrimp to the pot of boiling beer, cover, and turn off heat. Check shrimp after 3 minutes for a pink color throughout. Using a slotted spoon, remove the shrimp and transfer to serving bowls.

Add 1/2 cup of the beer boiling liquid to the butter and simmer for 2 minutes, then transfer to small serving bowls. Serve the warm shrimp with the butter dipping sauce on the side, and don’t forget the empty bowls for the shrimp shells. Enjoy!

Makes 4 servings.

In Dinner Party Worthy, Fabulously Simple, Main Dishes beer, claire robinson, lemon, seafood, shrimp, summer recipes

vanilla milkshake bar.

July 2, 2011 — 2 Comments

Looking for a totally easy dessert to serve at your next dinner party that’s guaranteed to put a smile on everyone’s face?

Look no further. This milkshake bar is the answer.

It takes about two minutes to whip up a batch of super-creamy and luxurious vanilla milkshakes. Offer a few liquors to your guests to top them off – I’ve included ideas below, but feel free to offer one or two of those or whatever you prefer – and I guarantee everyone will be happy.

When I served these milkshakes, everyone was stuffed. I mean, almost to the point of discomfort. Have you ever served your guests so much food that they didn’t have room for dessert? I thought that may have been the case that evening. I thought after cupcakes, there was no way they’d have room for milkshakes. I offered anyway, of course. And can you guess what the answer was?

Hell, yes.

Maybe my friends are gluttonous. Maybe a vanilla milkshake bar with assorted spikers is just too good to pass up. You be the judge.

Vanilla Milkshake Bar

For the Milkshakes:

4 cups good vanilla ice cream {I like either Haagen-Dazs or Ben & Jerry’s}
1/2 cup whole milk
1/4 cup heavy cream
2 teaspoons vanilla extract

Assorted Spikers:

Grand Marnier
Jim Beam, or other Bourbon whiskey
Kahlua
Bailey’s Irish Cream

In a blender, combine all milkshake ingredients until smooth. I think milkshakes need to be thick – but feel free to add more milk if you prefer them thinner. Serve immediately, in tall glasses – and leave some room at the top for spiking.

Offer guests the option to add a pour of liquor to their milkshakes. Enjoy.

In Fabulously Simple, Sweets + Treats bourbon, grand marnier, hostess with the mostess, ice cream, milkshakes, vanilla

oven-roasted tomato confit.

June 25, 2011 — 2 Comments

I should probably let you in on this fact before I begin: I don’t like ketchup.

I know, I know. How can one not like ketchup? Probably comparable to how I feel about people who don’t like cheese. Or chocolate. Or garlic.

{I have one friend who doesn’t like any of them! Can you believe that? Well, she is lactose-intolerant, but she chooses not to like chocolate or garlic – which just baffles me}

And people who love ketchup, well – let’s just say there are definitely ketchup enthusiasts out there. People who will put ketchup on anything. I have another friend who used to put ketchup on her pizza. Doritos, even. See? A-N-Y-T-H-I-N-G.

If you’re wondering what I eat on my fries, it’s mayo. I’m sickly into mayo – especially homemade. Ketchup is just too sweet and overpowering for me. It has that artificial taste that I just can’t deal with. Maybe one day I will try homemade ketchup.

For now, I’m all about the slow-roasted tomato confit. I love tomatoes. And you’ve heard it before: Roasting tomatoes makes something magical happen. Well, slow-roasting doubles that magic. The flavor that comes out of these tomatoes is just incredible. They are so dramatically sweet, and the essence of the thyme runs throughout. I like to leave the thyme leaves on the stems – you can remove them when the tomatoes are finished cooking, and the flavor is still there.

The method is also totally foolproof – depending on how much time you have, you can turn the temperature down to 200 degrees and so, and let them go for 5 or 6 hours. Or, alternatively, if you’re short on time, you can up the temperature and roast them for an hour or so. You can’t screw these up. They’re just too perfect.

Enjoy them on burgers. Enjoy them on sandwiches. Enjoy them thrown in with a bowl of pasta, or perhaps tossed into an antipasto. Enjoy them in salads, on pizza or crostini…

Just enjoy them.

Oven-Roasted Tomato Confit

2 pounds plum tomatoes – peeled, halved lengthwise, and seeded
Extra-virgin olive oil
Handful fresh thyme
Kosher salt and freshly ground black pepper

Preheat the oven to 275 degrees F. Line a rimmed baking sheet with parchment, and arrange the tomatoes cut side up. Drizzle with oil and scatter thyme throughout. Season with salt and pepper.

Roast for 2 – 3 hours, until the tomatoes have softened and partially dried out. To serve, place tomatoes in a dish and pour the oil from the pan over the tomatoes.

MAKE-AHEAD: The confit can be made in advance – it will keep in the fridge for about a week. Bring to room temperature before serving.

In Fabulously Simple, Recipe Arsenal confit, everything's better roasted, homemade condiments, ketchup, tomatoes

bacon-wrapped sliders.

June 23, 2011 — 1 Comment

This idea for cooking sliders in the oven offers a rare instance in which I am not depressed that I don’t own a grill.

That’s right, because I live in a high-rise condo that doesn’t allow grilling.

And as sad as that is – this story isn’t a sad one. Because I made my sliders for a party in my oven. I didn’t miss having a grill. Not for one, hot second.

Sliders in the oven is a brilliant concept. So easy, and so perfect for entertaining – just pop ‘em in, and you’re good to go. My oven sure has been good to me lately with all of this make-ahead business.

My only (tiny) complaint about this method of cooking sliders is that if you’re wrapping them in bacon like I did, the bacon doesn’t have time to crisp up as much as I’d like it to, before you have to take the burgers out. No one else minded – probably because I’m super-picky about my bacon being crispy, which is a little crazy when you think about it.

I mean, who’s picky about bacon?

Bacon-Wrapped Sliders

Adapted from The Pioneer Woman

4 pounds ground sirloin
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic
1/4 cup extra-virgin olive oil
16 slices applewood-smoked bacon (not thick-sliced)
16 slices deli-sliced cheese {I offered Boar’s Head sharp cheddar and American}
16 slider rolls or halved dinner rolls

For serving:

Garlic aioli {combine 1 cup mayo, juice of 1 lemon, 2 teaspoons minced garlic, kosher salt and freshly ground black pepper to taste}
Whole grain mustard
Oven-roasted tomato confit
Whole dill pickles from the deli, sliced

To make burgers, combine first 5 ingredients in a large bowl. Combine very gently, using a fork if you prefer. You don’t want to overwork the meat or it will be tough.

Form into 16 slider-sized balls. Cut slices of bacon in half lengthwise.

Wrap one half slice of bacon around a patty of meat. Wrap another half slice around the patty, so that they form an “X” around the burger. Repeat with remaining bacon slices and patties. Place on a baking pan with a drip tray, lightly pressing each patty to flatten slightly. Refrigerate until ready to cook.

Preheat oven to 400 degrees F. Bake for 20 – 25 minutes, adding slices of cheese during last few minutes of cooking.

Remove from oven and serve with rolls and accompaniments.

In Fabulously Simple, Main Dishes bacon, burgers, miniature, sliders

{make-ahead} mini grilled cheese sandwiches.

June 14, 2011 — 5 Comments

Grilled cheese just exudes comfort.

When I first began planning this dinner party menu, I realized that comfort food and childhood go hand in hand. Can you think of a dish you loved as a kid that you wouldn’t consider comfort food?

Whether you want to play up on the comfort or the kid-again angle, everyone loves grilled cheese. Sometimes, especially after a long day, I’ll ask Daniel to make me a grilled cheese sandwich if I don’t feel like cooking. Grilled cheese is totally one of those things that always tastes better when someone else makes it for you, isn’t it? He makes his with mayo, and even though I’m a butter girl through and through, I’m definitely into his version – because he made it. I’m a firm believer that when someone makes you a grilled cheese, it’s from the heart.

I knew I wanted grilled cheese on my menu, but I also knew I wasn’t about to be cooking up made-to-order sandwiches – or made-to-order anything, for that matter.

Enter my new boss. His name is Howard, and he’s great. Even though we now work in food – and rather obsessively, at that – he also owned a catering company for many years in his past life.

Howard suggested that I butter and toast my bread before my guests arrive. That way, I could throw some cheese on and simply bake the sandwiches in the oven and serve grilled cheese to my guests the way it’s meant to be served: gooey and warm, with freshly-melted cheese oozing from its sides.

Brilliant.

Make-Ahead Mini Grilled Cheese Sandwiches

16 slices sourdough bread, ends removed
1 1/2 pounds assorted cheeses {I went with smoked Gouda, Fontina, and sharp Cheddar}
1/4 pound (1 stick) salted butter, at room temperature

Prior to serving, heat griddle or skillet over medium heat. Spread about 1/2 tablespoon of butter on one side of each slice of bread (I didn’t find it necessary to butter both sides, though you certainly can if you want to). Toast the bread on each side until golden brown. Set toasts aside.

When ready to eat, preheat oven to 375 degrees F. Assemble sandwiches with the buttered sides facing outward (I kept the cheeses separate – you can mix and match if you’d like) and place on a baking sheet. Bake for 5 – 10 minutes, or until cheese is nicely melted.

Remove from oven and cut each sandwich into 4 squares. Serve using toothpicks, if desired.

Makes 32 mini sandwiches.

In Fabulously Simple, Starters childhood classics, grilled cheese, make-ahead, miniature, sandwiches

creamy lemon-dijon pasta with asparagus.

May 25, 2011 — 2 Comments

What do you do when you’ve got fresh produce and no protein, yet you want to make a balanced meal for dinner?

Easy. Enter pasta, your weeknight fix BFF.

I make pasta for dinner all the time. It’s so easy, so fast, and super-cheap. I rarely pay attention to what I pay for pasta, but the other day I happened to notice that the cost for Smart Taste (by Ronzoni) was $1. For a pound, which should equal 4 servings. Crazy, right?

This brings me to my next point, which is that this particular brand of pasta has a high protein and fiber content even though it tastes like white pasta. I do like whole wheat pasta, but I think it’s best in certain dishes where the other ingredients complement its nutty flavor. For everyday pasta, I like the flavor of Smart Taste.

{And Ronzoni isn’t paying me to say this, either}

Sometimes I keep it as simple as spaghetti with garlic and oil, and sometimes, when I’ve got some leftover produce in the fridge, I add that in. You can even do frozen veggies, and just add them to the boiling water as it cooks the pasta – just make sure to add for the last few minutes, or however long that particular veggie takes to cook.

This recipe is slightly more involved than garlic and oil – and so worth it. Some milk and a bit of flour, along with a nice amount of coarse ground dijon mustard and lemon, produces a flavorful, creamy yet low-fat sauce. It’s perfect with the asparagus, and the Parmesan topping at the end just adds that final dose of salty deliciousness.

What are you eating for dinner?

Creamy Lemon-Dijon Pasta with Asparagus

Adapted from Eating Well

8 ounces whole-wheat penne pasta {I use Smart Taste}
1 bunch asparagus, trimmed and cut into 3/4-inch pieces
1 1/2 cups whole milk
4 teaspoons coarse ground dijon mustard
4 teaspoons flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
3 tablespoons minced garlic
2 teaspoons minced fresh herbs {I used thyme, you could also use tarragon}
Zest and juice of 1 lemon
1/2 cup grated Parmesan cheese, divided

Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.

Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in herbs, lemon zest and juice.

Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.

Makes 4 servings.

In Fabulously Simple, Main Dishes asparagus, dijon mustard, parmigiano-reggiano, pasta, weeknight fix

chive-goat cheese spread.

May 19, 2011 — 1 Comment

Can you ever have enough fabulously simple dips and spreads in your repertoire?

In short, the answer is no. And the case becomes even stronger when we’re talking about dips and spreads made with cheese. Or fresh herbs. Preferably, both.

There’s something about the pairing of goat cheese and chives in particular that gets me every time. And it really gets no simpler than this spread. It’s the perfect thing to join you, your favorite bottle of wine, and Friday night.

Chive-Goat Cheese Spread

Adapted from Bon Appétit