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pulled pork sliders with blue cheese slaw.

August 23, 2011 — 2 Comments

F0r a long time, I was searching for this recipe.

I couldn’t quite find what I wanted, so I pieced together a few different ideas and came up with my own. I knew I wanted to make my pork in the slow cooker, so I found this recipe via Good Housekeeping and used it as a guide for timing. Even though, there’s not much to that, other than leave it on low and let it cook all day – or in my case, overnight.

Next was the barbecue sauce. I’d seen Alex Guarnaschelli make barbecued chicken on one of my favorite shows, Alex’s Day Off. Love her. Her barbecue sauce had intrigued me, so I sort of manipulated that recipe into my own. I love how it turned out – the flavors were very bright and sharp. I think the slow cooker causes them to mellow a bit, so it worked out perfectly.

In Main Dishes BBQ, blue cheese, coleslaw, ina garten, miniature, picnic, sliders, slow cooker

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

curried chicken salad.

April 28, 2011 — 1 Comment

It must be the week of trying new things.

Curried chicken salad was something new for me, at least, and I’ve had it on my radar for a while. To start, it’s an Ina recipe, and it’s one that I’ve seen on the Food Network a number of times. Daniel loves chicken salad, so I was all about this unique spin on the dish.

You start by roasting chicken breasts “the Ina way” – or so I call it, because I learned it from her. All this requires is buying bone-in breasts with skin, brushing them in olive oil, seasoning with salt and pepper, and roasting them in the oven on a sheet pan. A lot of people like to poach chicken for salads like this, but I find that this method is actually easier and produces meat with far better flavor.

Clearly, the curry powder is what makes this recipe, and I love the combination of that spiciness with the raisins, and then the crunch of the cashews. All curry powders are different – the one I have is called muchi curry, and it’s a bit spicier than other types. I love the heat that it gives, and I usually add more as the salad sits.

Curried Chicken Salad

From Ina Garten

3 whole (6 split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise {I use light or canola}
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey’s)
3 tablespoons curry powder, plus more to taste
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

In Main Dishes chicken + tuna salads, curry, ina garten, lunching, sandwiches

spring crostini bar.

April 19, 2011 — 6 Comments

One of my favorite ways to entertain is creating a make-your-own food bar for my guests to enjoy.

This works especially well with appetizers and hors d’oeuvres; guests love arriving to a fabulous spread of goodies to choose from. You can take even the simplest idea and kick it up a notch; for example, I once did a crostini bar using two quick spreads made from simple purées, one with roasted red peppers and one with white beans. Main courses work wonders using this method, too: BLT bars, make-your-own pizza parties, and taco bars are a few of my favorites!

Everyone always has a blast putting together their own bites and dishes – no cooking required. And, of course, the set-up always looks so special and inviting.

I’d been wanting to try Ina’s homemade ricotta ever since I first saw it in her newest cookbook, How Easy is That?, and this was the perfect opportunity. Who knew how easy it is to make your own ricotta? All you’re doing is heating some milk and cream, and then adding vinegar (or some other acid) to curdle it as it sits over a sieve.

Because it was my first time doing this, I got a little nervous that the mixture wasn’t becoming thick enough. I added a tiny squeeze of lemon which helped things along, but either way I think it would have set up perfectly.

You can use this ricotta for lasagna or pasta, and you can easily dress it up by adding lemon zest or your favorite fresh herbs. Because I was also making the pea pesto, I opted to leave it plain so we could enjoy the clean flavors on their own.

Homemade Ricotta

Adapted from Ina Garten

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
Fresh basil leaves for garnish {optional}

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. If you don’t have cheesecloth, you can use coffee filters – just layer them to cover your sieve.

Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Next on the agenda was this pea pesto I’ve had my eye on from Giada. I love that it uses frozen peas, making it something you could easily throw together anytime. I upped the garlic, as usual, and we all thought it was packed with flavor. The Parmesan gives it the pesto vibe, but you can still totally taste the springy freshness from the peas.

Pea Pesto Spread

Adapted from Giada De Laurentiis

1 (10-ounce) package frozen peas, defrosted {organic if possible}
4 garlic cloves
1/2 cup grated Parmesan
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil

Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.

Once you’ve prepared your spreads, you can make your toasts for the crostini. I sent Daniel to our local bakery for one French baguette and a loaf of whole grain bread – I think it’s nice to get the good stuff for a special set-up like this.

Crostini Toasts

1 French baguette
1 whole grain loaf
Olive oil
Kosher salt
1 garlic clove, peeled

{Or you can use two baguettes, or two whole grain loaves – whatever tickles your fancy}

Preheat oven to 400 degrees. Slice the baguette into 1/4 – 1/2 inch slices, and cut all of the wheat bread slices in half. Place the rounds of bread onto sheet pans, and brush lightly with olive oil. Sprinkle with kosher salt.

Bake in the oven for 7 – 9 minutes, until the tops are lightly browned. Remove pans from the oven. Cut garlic clove in half, and use the cut side to rub the essence of the garlic onto the top of each bread while it’s still warm.

Assorted Toppings

You have the freedom to get creative here. I got the idea of using halved cherry tomatoes from Giada’s recipe, and then I just tossed them in a bit of olive oil and salt and pepper for extra flavor. The prosciutto and pancetta were a no-brainer, simple and delicious. I pan-fried them both, but you could certainly opt to use the prosciutto uncooked.

1 pint cherry tomatoes, halved {heirloom if you can find, the different shades are so pretty}
Olive oil
Kosher salt and freshly ground black pepper
1/3 pound pancetta, chopped
1/3 pound prosciutto, torn into pieces

Toss cherry tomatoes in olive oil, salt, and pepper. Set aside.

Sauté pancetta over medium heat until crispy. Remove to drain on paper towels. If there is a great deal of fat in the pan, you can pour some out, but leave a little in to sauté the prosciutto pieces. Sauté, flipping once or twice, for just a few minutes until crispy.

Arrange everything in serving bowls/dishes and let your guests dig in! And don’t be shy about piling everything together – that’s the point!

In Dinner Party Worthy, Starters crostini, giada, ina garten, italian recipes, make-your-own food bars, peas, ricotta, spring recipes

last-minute valentine’s day menu.

February 14, 2011 — 1 Comment

Here it is – just in the knick of time: A last-minute Valentine’s menu simple enough to whip up tonight – yes, even on a weeknight! – and delicious and elegant enough to be the star of the show for any special occasion.

Last-Minute Valentine’s Day Menu

Rack of Lamb Persillade, below

Gratin Dauphinois

Green Salad with Creamy Mustard Vinaigrette

Reine de Saba Cake, if time allows

Chocolate-Covered Strawberries

I love the idea of serving rack of lamb on a night like tonight, because lamb is something different and will make the lucky person you’re cooking for feel special. (It’s also expensive enough that you won’t want to add it to your weekly rotation.) Rack of lamb in particular feels elegant, and the amount of meat on the chops usually ensures that you’re not going to over-stuff yourself, which is an important rule of the game when it comes to cooking on Valentine’s Day.

The best part of rack of lamb is that it’s virtually foolproof. Seriously. Just follow Ina’s instructions – or those of any other decent recipe – and they will come out perfectly every time.

I’ve made rack of lamb a number of times but this was my first try with the Persillade. Persillade usually involves some combination of garlic, parsley, and oil; here they combine with fresh breadcrumbs to create a hearty crust for the lamb. The food processor is your friend here – no time is wasted chopping herbs and garlic ultra-fine.

Gratin Dauphinois is another classic French dish of thinly sliced potatoes cooked in cream and milk; here is is topped with a thin coating of Gruyère cheese. Traditionally, the dish may also be called potatoes Dauphinoise, getting its name from the scalloped potato dish hailing from the Dauphiné region of France. Usually, there is a light hint of garlic in the dish, and other herbs may be added. Here, a touch of nutmeg is used. This version from Jacques Pépin (an internationally recognized French chef who once co-starred in a show with Julia Child) utilizes the technique of first heating the potatoes in half-and-half on the stovetop before pouring them into the gratin dish and baking in the oven.

The potatoes are the most time-consuming piece of this meal because you have to peel and slice them (make sure to use a mandoline!). Though the French may turn up their noses to any short-cuts or pre-made ingredients, you can opt to buy pre-sliced potatoes at the grocery store to save yourself some time. No one will ever know the difference, and I’m certainly not judging.

A simple green salad rounds out the meal perfectly. I have also served rack of lamb with this salad, adding those small rounds of lightly fried goat cheese – which are incredible with the lamb. If you have a few extra moments, go for it!

Dessert is not optional for Valentine’s Day, of course. Chocolate-covered strawberries are an easy last-minute fix; yes, you can buy them, but it’s just as easy to make them at home. And if you have an extra hour or two, I think the Reine de Saba cake I made last week makes for a perfect Valentine’s dessert.

So break out a bottle of your favorite champagne, and here’s to celebrating a life in love!

Rack of Lamb Persillade

Adapted from Ina Garten

2 large racks of lamb, frenched
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 bunch fresh parsley leaves
1-2 tablespoons chopped garlic
1 cup fresh white bread crumbs
Zest from 2 lemons
4 tablespoons (1/2 stick) unsalted butter, melted

Preheat the oven to 450 degrees.

Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.

Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they’re both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.

Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.

Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.

In Complete Menus, Dinner Party Worthy february in france, gratin, ina garten, lamb, romantic, standby green salad

croque monsieur.

February 12, 2011 — 4 Comments

To say that this is the ham and cheese sandwich of all ham and cheese sandwiches would still not be enough.

I’ve been dying to make it for such a long time. Seeing it on “It’s Complicated” with Meryl Streep and Alec Baldwin (great movie, by the way) reminded me of my plans to make the French bistro classic at home.

The idea of it is just everything I could ever want for two pieces of bread.

To start, there’s tons and tons of melty Gruyère – which is one of my absolute favorite types of cheese. A thick, rich Béchamel sauce loaded with even more Gruyère is poured right over the sandwich before it gets covered in cheese; then, off it goes into the oven where the top gets broiled to a golden-brown perfection. This is the beauty of the sandwich: Whereas a regular grilled cheese holds its namesake ingredient in its middle, here the cheese is mostly on the outside, lending itself to that crispy-crackling we all love so much. And yes, there’s ham too – and though it’s not the star of the show, it does add a nice saltiness that contrasts with the mild nuttiness of the cheese.

Where does the name come from? Well, croquer means “to crunch or crisp”, and monsieur means “mister”, but that’s about as far as the explanation goes. No one is exactly sure where it originated, but it’s been a mainstay on the menus of countless French cafés for decades. It’s frequently made on the stove in a frying pan, like many French recipes. I do like, however, that Ina’s version below uses the oven – it’s simple and easy to clean up. Traditional versions may not include a Béchamel, and are thus more similar to a classic grilled cheese. You can also add a fried or poached egg on top, and you have yourself a croque madame – which sounds pretty incredible, as a fried egg improves just about anything in my book.

Be sure you don’t use too much cheese inside the sandwich, or it won’t melt properly; most of the cheese, as mentioned above, should go on top of the sandwich. Also, you need to make sure your Béchamel covers all of the edges of the bread so that when it goes under the broiler, the edges don’t burn like mine did.

Serve with a simple green salad and a glass of Sauvignon Blanc, and I’m in heaven as far as lunch goes.

Or dinner, for that matter.

Croque Monsieur

From Ina Garten

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyère, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces ham, thinly sliced {I used Black Forest}

Preheat the oven to 400 degrees.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyère, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyère. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyère, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Makes 8 small sandwiches, depending on the type of bread you use.

In Obsessed february in france, french recipes, gruyère, ina garten, lunching, sandwiches

{bakery-style} fruit tart.

February 6, 2011 — 1 Comment

A fabulous tart made with fresh fruit and pastry cream is one of the first things I think of when I imagine a pâtisserie in France.

{pâtisserie: French pastry shop or bakery}

There is just something about that rich, vanilla custard coupled with the sweetness and tang from the fresh fruits that pushes this beautiful dessert over the edge for me. Whether in Europe or here in the US, these tarts are widely available. And whenever I see one sitting in one of those shiny display cases, I have a hard time passing it up. I find that they typically don’t vary much in quality, and by making one myself, I discovered it’s probably because this classic French dessert is so surprisingly simple to execute.

Tart shell, pastry cream, fresh fruit. Simple enough, right? The only tricky area here is – as always – the tart shell. I have had many issues with tart shells, and I think most people who’ve taken to making tarts often will agree. From shrunken walls to burnt ones, there are many ways in which the crust can go wrong. I made the mistake of using the tart recipe from the original below, but I wouldn’t recommend it to you. Sorry, Ina! Instead, I included a link to Smitten Kitchen’s recipe for Deb’s “great unshrinkable tart shell” – which is, pretty much, the discovery of a lifetime.

I have to laugh at myself sometimes because I when I first saw where this tart shell was headed, I was so dramatic. This tart sucks! It’s going right in the garbage! And, of course, it was Daniel who told me that it would be fine, it always is – and I better not throw that tart away because he had already made plans to eat it.

Well, wouldn’t you know it: Daniel was right. The tart, though with its imperfect crust, was still perfectly beautiful – and most importantly, it tasted just as I remembered.

Fresh Fruit Tart

Adapted from Ina Garten, via Oprah.com

1 baked Sweet Tart Shell, recipe here or use your own
3 extra-large egg yolks, at room temperature
6 tablespoons sugar
1 1/2 tablespoons cornstarch
1 cup milk
1 tablespoon unsalted butter
1/2 teaspoon pure vanilla
1 tablespoon heavy cream
1/2 teaspoon cognac or brandy
Fresh fruits of your choice {I used 4 kiwis, a handful of raspberries, and a few blueberries}

In the bowl of an electric mixer fitted with a paddle attachment, beat egg yolks and sugar on medium-high speed about 3 minutes, until mixture is light yellow and falls back into bowl in a ribbon. On low speed, beat in cornstarch.

In a large saucepan, bring milk to a simmer. Slowly pour milk into egg mixture, whisking steadily, then pour back into saucepan. Cook over medium heat, stirring constantly with a whisk or wooden spoon until mixture is thick, about 4 minutes. Bring to a boil and cook on low heat 2 to 3 more minutes. (Taste to be sure cornstarch is cooked.) Remove from heat; mix in butter, vanilla, cream and cognac.

Pour custard through a strainer into a bowl. Place plastic wrap directly onto custard and refrigerate until cold. While custard is cooling, prep your fruit. Smaller berries can be left whole; larger fruits like kiwi should be sliced.

Place baked tart shell on a serving plate and spread cooled pastry cream over bottom of shell. Place fruit on top of custard in any pattern you desire, and serve.

Note: Traditionally, a fruit tart may be glazed with some type of fruit preserve at the end. If you want to go this route, simply melt your jam/jelly in a small saucepan over low heat and brush it over the fruit at the end. Apricot is common, though I might like to try a blackberry if I were to do it.

In Sweets + Treats february in france, french recipes, fresh fruits, ina garten, pastry cream, pies + tarts

beef bourguignon.

January 24, 2011 — 1 Comment

If you know anything about Julia Child, chances are you’ve heard of this recipe. Whether by way of the adorable girlie/foodie memoir Julie and Julia or simply a natural affinity for cooking à la français, this dish is a classic in its own right – and definitely one to try at home, if you haven’t already.

You’ll be surprised at how easy this dish is to pull off – especially if you start with Ina Garten’s version like I did. I compared it to Julia Child’s original recipe and found them to be basically similar, though Julia’s version does involve quite a few more steps. When I make the original, which I plan on doing soon, I’ll be sure to compare the details and the results. One of the differences I noticed was that after browning the meat, Julia puts it back into the pot with the cooked bacon and a bit of flour, in an effort to make the crust even thicker and more delicious – definitely looking forward to that!

Another difference between the two is the way in which the dish is served. While Julia says that boiled potatoes are traditionally served on the side, Ina keeps it simple with a crusty sliced bread. The bread gets my vote; it adds to the rustic/French-countryside vibe of the dish, and it’s perfect for sopping up all of the incredible broth. And trust me – you won’t want to waste a single drop. The wine and Cognac make magic in that pot, and a normally-tough cut of meat is transformed into something effortlessly tender and flavorful.

Just one more reason for me to obsess over anything-and-everything French.

Beef Bourguignon

Adapted from Ina Garten

1 tablespoon good olive oil
8 ounces bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 bottle good red wine, preferably French {like a Burgundy, Bordeaux, or Pinot Noir}
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions {I forgot to buy these, and omitted – but I’m sure they would have been wonderful}
1 pound fresh mushrooms – stems discarded, caps thickly sliced

For serving:

Country bread or Sourdough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol {I’d never done this – so fun! Nothing to be afraid of – just put the match near the pot and it will flame up for a minute or so and then go out on its own}. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

In Main Dishes beef, carrots, cooking with wine, french recipes, ina garten, julia child, mushrooms

ina’s guacamole.

November 18, 2010 — 3 Comments

Has holiday season officially begun?

It sure feels like it. We’ve had wedding after wedding (literally 3 in 6 weeks) and the social calendar seems to be becoming more packed by the second. The one area I feel this has affected most?

{Aside from my sanity, our bank account, and the old gym schedule}

Our beloved football parties.

I love football season, and the main reason for this is all of the food and fun that comes along with it. I love hosting gatherings at our place for friends, complete with specialty cocktails and all of those football-esque appetizers we love so much.

I realized the other day that we have not hosted one measly football fun-day. The most we’ve had time {or energy} for has been the enjoyment of just one simple appetizer and a couple of beers for the two of us after a long weekend. One recent Sunday, I was planning on making enchiladas for dinner {recipe soon to come – and be on the lookout, because it was phenomenal} and I figured guacamole would be the perfect thing for Daniel and I to munch on while watching football during the day. I had a couple of avocados on hand, a few lemons – no limes – and to my great surprise, I realized Ina had a fabulous recipe using just lemons that I’d never made.

The lemon juice adds such a brightness that even limes can’t deliver. The red onions added the perfect amount of heat and crunch. I added a bit of extra garlic, like I usually do with just about everything, and I left the guacamole nice and chunky – just how I like it.

Guacamole

Adapted from Ina Garten

4 ripe Haas avocados
Juice from 1 lemon
8 dashes hot pepper sauce
1 small red onion, finely diced
2-3 large garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon freshly-ground black pepper
1 medium tomato, seeded, and small-diced

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. Feel free to use your hands! Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are chopped. Add the tomatoes. Mix well, leaving the guacamole chunky, and taste for salt and pepper.

In Starters football fun-day, guacamole, ina garten, mexican recipes

caramelized shallots.

October 21, 2010 — 1 Comment

Please excuse this photo.

It really does no justice.

Because this is perhaps the most in-sane side dish I’ve ever made. You see, when you take shallots, which are already pretty perfect in themselves, and caramelize them in butter and a touch of sugar and vinegar, something magic happens. I served them a while far too long ago at a dinner party, and I honestly cannot wait to make them again. I’ll probably need to do it soon. You know, because the picture needs a re-do. Not because I want to drink the buttery-love sauce out of the pan when they’re done. Definitely not because of that.

You will die for them. Believe me. There’s no other way to go.

Caramelized Shallots

via Smitten Kitchen, adapted from Ina Garten

6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact {you want to leave the roots intact so they don’t fall apart}
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

Preheat the oven to 400 degrees F.

Melt the butter in a 12-inch ovenproof pan or Dutch oven, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.

Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.

* If you don’t have an ovenproof pan, you can start this dish in your frying pan then scrape the shallots and sauce into a baking dish when it’s ready to go in the oven.

In Dinner Party Worthy, On the Side ina garten, shallots, smitten kitchen obsessed