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baked {shrimp + bacon} egg rolls.

August 13, 2012 — 11 Comments

How often do you get a craving for Chinese food?

Baked {Shrimp + Bacon} Egg Rolls

For me, it’s easy to define: When the hangover strikes. It’s either Chinese, or something Italian with red sauce like lasagna or pizza. Every time.

Eating after a night of drinking is, for me, why I’ll always carry an extra few pounds. This is why I’m convinced I’ll be at my thinnest when I’m pregnant – no drinking so no hangovers so no gorging myself for an entire day every time. Ha!

One thing I’ve been trying to work on is not to give in to this vicious cycle any longer. Or at least, clean it up a bit.

Enter healthy(-ish) Chinese food you can make at home. Score!

In Main Dishes, Starters asian recipes, bacon, cabbage, carrots, shrimp, soy sauce

mexican {street} corn chowder.

July 31, 2012 — 7 Comments

I suppose it’s safe to say that this soup comes with a story.

Mexican {Street} Corn Chowder

Weird, I know.

This was the soup that I conjured up to take to my audition for that lil’ cooking show I told you about. You know … the one with Nigella and Anthony. On a major network. Small fries. Small potatoes? Whatevs.

I’m going to tell you the story of that audition, although you won’t be getting the results, because I don’t know them yet myself. Unless someone out there knows something otherwise – we’re in full-on wait-mode right now.

Except I’m not really waiting, because I think the word “waiting” signifies that you’re sitting around, in a state at least somewhat close to inactivity – which clearly, I am not.

Between being engaged – is this a real thing that people already have a gift registry by now, because that scares me – planning an engagement party, going to Key West last weekend which, by the way, I’ve decided is like Vegas in the fact that I shouldn’t be allowed to stay there for a period longer than 3 nights … oh, wait – and that reminds me, I will be in Vegas the weekend after my engagement party for my BFFs bachelorette party, and then there’s another one in the DR and then wedding after wedding after wedding after … and don’t I have my own wedding to plan, or even think about, for that matter?

ANYHOO.

In Main Dishes, Starters chowder, corn, cornbread, cotija cheese, lime, mexican recipes, quick breads, soups, summer recipes

roquefort-avocado dip + beet chips.

July 9, 2012 — 16 Comments

Making chips out of vegetables makes me feel slightly better about sneaking massive amounts of tangy blue cheese into my guacamole.

Roquefort-Avocado Dip + Beet Chips

We all know I’m a cheese freak, and for that matter – an avocado/guacamole freak.

You’ve seen my white bean + avocado dip, which was fantastic but for very different reasons. You see, the white beans make the dip healthier. You’re sneaking fiber and protein into a place which subsequently has less room for fatty avocado (yes, we’re talking healthy fats … but too much of even the good stuff is no bueno for the waistline) and in turn, creating an all-around healthier situation.

But! Here, you’re enjoying the most sinfully delicious spread of chips and dip, and there are no carbs to be had! All because very thinly sliced beets have gone and turned themselves into crunchy, savory little chips rivaling anything that comes out of a bag. Terra chips, you’re out!

In Food Matters Project, Starters avocado, beets, blue cheese, chives, crème fraîche, dips + spreads, guacamole, lemon, orange, shallots, tarragon, vegetable chips

zucchini-white bean {bacon} fritters.

June 11, 2012 — 13 Comments

Fritters … what exactly are they?

Zucchini-White Bean {Bacon} Fritters

They’re kinda like little vegetable pancakes – well, unless we’re talking apple fritters, or something in that universe. And by that, I mean a universe of sweetness … a lovely thought, indeed!

Also – they rhyme with critters. Way cute!

When I first thought about fritters for this week’s recipe for The Food Matters Project, I thought about something a bit more round. I thought about dropping round little balls of something into hot oil, and deep-frying them. That’s what Mark Bittman’s recipe (get it here, on Lena’s blog) for Braised Chickpea Fritters and Vegetables calls for, before these so-called balls get braised in a vat of saucy veggie-filled tomato goodness.

I like this idea very much, but after my recent fried chicken escapades, I wasn’t feeling the whole let’s-fill-a-pot-of-oil-and-drop-things-into-it type of a thing.

My next thought went to this recipe from Gourmet that I’ve been hoarding for … um, years.

In Food Matters Project, On the Side, Starters aioli, bacon, basil, chives, fritters, pan-fried, white beans, zucchini

{mini} BBQ shrimp + blue cheese grits.

May 30, 2012 — 6 Comments

These blue cheese grits have been a long time comin’. In fact, it was these grits that inspired the rest of my Southern menu and dinner party.

BBQ Shrimp + Blue Cheese Grits Appetizer

This is how a menu comes to life, more often than not: I become obsessed with one idea, and then it builds from there. I believe I actually first dreamed these up to rest alongside a chicken-fried steak. But alas – I realized Thomas Keller’s fried chicken would make an equally perfect pair, and more importantly – a perfect video!

{Be on the lookout for that tomorrow – Dan captured me doing a happy dance for the chicken … which I decided to include, because it’s something I do embarrassingly often in the kitchen. Keeping it real, that’s for sure!}

I was surprised to learn that most of my guests had never had blue cheese grits. And then I thought, “Have I ever had blue cheese grits before?”

In Starters BBQ, blue cheese, bourbon, grits, lemon, rosemary, shrimp, southern recipes

4-layer {truffled} black bean dip.

May 7, 2012 — 18 Comments

Kids, it’s time to get your fancy-pants on.

4-Layer {Truffled} Black Bean Dip

Because today we’re going where no layered bean dip has gone before. We’re doing it up in a totally modern, fresh, and – yes, fancy-pants kind of a way.

It all started with Geoffrey Zakarian. Well, technically that’s a lie. It really started with this week’s pick for The Food Matters Project, Five Quick Salsas.

Now, don’t get me wrong. I have absolutely nothing against a good salsa. And I happen to think that the five ideas Bittman puts forth in the book (find them here on Alissa’s blog, BIG EATS…tinykitchen and see the rest of the group’s takes here) are great – super-quick and super-simple.

I toyed with the idea of a black bean salsa, and then BAM – I got inspired. I was leafing through my newest cookbook, Town Country, by Geoffrey Z. I adore him, for reasons of which I’m not entirely sure, other than the fact that I thought he kicked major ass on Iron Chef and I love him on Chopped … oh, and he also happens to be Armenian, which he has in common with the sickest human on earth, a.k.a. Daniel.

In Starters avocado, black beans, dips + spreads, goat cheese, truffle oil

baked brie dip with honey + thyme.

April 25, 2012 — 7 Comments

If it’s possible to improve upon a simple baked round of Brie, then I think I must’ve done it.

Cooking and serving it in a baking dish rather than leaving it whole is nothing groundbreaking. It’s so simple, in fact, I wondered why I hadn’t thought of it before. I love baked Brie, but sometimes it can get messy. And so I figured, why not stick the whole thing in a baking dish and see what happens?

Well, as you can imagine, love happens. Rich, creamy, sinfully cheesy LOVE.

In Fabulously Simple, Starters brie, cheese, easy appetizers, honey, less than 5 ingredients, thyme

spring vegetable {goat cheese} dip.

April 9, 2012 — 9 Comments

Oh, how I love a hot and cheesy dip.

Typically reserved for our football gatherings in the fall and winter, you can imagine my delight when I stumbled upon a cheesy dip designed for the spring. A hot and cheesy dip packed with fresh flavor from all of my favorite spring vegetables? Yes, please.

Now, don’t me wrong: This dip is still creamy, cheesy, and totally dreamy – thanks to the béchamel base it starts with, and plenty of white cheddar and goat cheese. The goat cheese makes for a perfect pairing with spring vegetables like asparagus and artichokes – which make for a perfect pairing with – drumroll, please – wine! Yes, wine. It can be done, and it can be done well.

If you’re not into wine – or, let me rephrase – if you’re into drinking wine but don’t know too much about it, spring veggies like artichokes and asparagus are a no-no when it comes to vino. They contain certain chemicals that can make the wine taste off, or even rancid (especially red wines).

You can imagine the predicament I found myself in here. I was obsessing over two things: a springtime dinner party, and a wine pairing dinner party. But how could a springtime dinner party not pay homage to all of the fabulous vegetables springtime has to offer? I’m not one of those super-fussy people who say X wine must be served with X food, but at the same time, if I’m hosting a wine pairing dinner party, well, then the pairings need to make sense!

In Dinner Party Worthy, Starters artichokes, arugula, asparagus, dips + spreads, goat cheese, peas, prosciutto, spring recipes, sugar snap peas

how-to: easy asparagus tart.

March 21, 2012 — 7 Comments

Guys. I’ve got something super-awesome for you today!

And, it’s super-easy. I even made a video to prove it.

This asparagus tart is what I like to call a “back-pocket” recipe. You won’t ever need a recipe again after you’ve made it once – and after watching it on video, you probably won’t even need a recipe on your first shot!

Yep, you can pull this one out of your back-pocket anytime you need it. And when might that be, exactly? Well, to start – Easter. This would make an outstanding choice as an Easter hors d’oeuvre, because Easter happens to fall in the springtime, when asparagus is at its lovely peak. It would be equally perfect for brunch with the girls, or even a simple lunch with your better half and a bottle of your favorite white on a gorgeous spring day.

This tart is so impressive and pretty, and what’s even better than that? It tastes delicious, too. Did I mention it’s easy to make? This is a triple-double-win, peeps.

In Fabulously Simple, Sassy in the Kitchen, Starters asparagus, dijon mustard, easy appetizers, entertaining, gruyère, puff pastry, spring recipes

{the real deal} hummus.

March 12, 2012 — 13 Comments

Damn you, Mark Bittman.

I already can barely take the artificial taste of store-bought hummus – and now, it’ll be hard to go back to the homemade kind I used to be quite happy with…you know, the kind made with canned chickpeas.

{#foodmattersproblems}

This is what hummus is supposed to taste like. If you’re a hummus-lover, which I bet many of you are, you’ll be blown away by the difference in both flavor and texture that happens when you go that extra mile and cook your own chickpeas.

Only you don’t have to go an extra mile, really – as Mark proves in his instructions for cooking dried beans. To soak, or not to soak…that is the question. Most people, including myself, are turned off by the fact that dried beans require an overnight soak prior to cooking. Not because it’s hard to fill a bowl with water and beans, but because it requires planning ahead. Well, you’ll be thrilled to know that Mark says he’s done it every which way, and he doesn’t find the soaking to make a difference. Boom!

Let’s call it an extra couple of yards you’ve gotta go to do hummus the right way. No soaking overnight, just simmering a pot of beans for an hour or so. Next time, I might try this in my slow cooker – I’ve heard that’s a thing people do.

Totally. Worth. It.