Apron Adventures

Lemon Rosemary Roast Chicken

2012-02-22T08:54:00.000-06:00

Whole chickens used to intimidate me. I was afraid of dealing witht the whole bird and afraid I wouldn't be able to cook it through without drying it out. As a result, every time they go on sale I grab a few and practice with a nice Sunday dinner. This week's was perfectly moist with a golden brown skin and tons of flavor to boot (I adapted some tips from this month's Bon Appetit for simple roast chicken and then flavored up). I hope you'll give it a try (or I'll call you chicken!).

Lemon Rosemary Roast Chicken

1 3 1/2 pound chicken

3 tablespoons butter, melted, divided

1 tablespoon fresh rosemary, chopped

1 clove garlic, minced

1 lemon, zested and halved

Salt and pepper to taste

Preheat oven to 475 degrees and place a rack in the top third of the oven. Spray a wire rack and place inside of a roasting pan. Place your chicken on the rack and gently press your fingers to loosen the skin as far as you can go in.

Combine 1 1/2 tablespoons butter, rosemary, garlic, lemon zest and salt and pepper. Rub all over the chicken, making sure to get under skin as well. Place chicken, breast side up, on the rack in the oven and cook for 30 minutes.

Remove chicken from oven and reduce heat to 350 degrees. Let sit about 15 minutes. Brush with some of the remaining 1 1/2 tablespoons butter and put back in oven. Roast about 40-45 minutes, brusing with melted butter occasionally, until breast meat registers at 165 degrees. Let rest 15 minutes, then carve.

Mustard Giblet Gravy
Adapted from Simply Recipes

1 1/2 tablespoons butter

1 chicken neck

1 cup chopped onion

2 cloves garlic, minced
1 chicken liver

4 1/2 cups water

1 bay leaf

1 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons reserved roasted chicken drippings

2 1/2 tablespoons flour

1 1/2 tablespoons dijon mustard

Melt butter in a medium sauce pan. Add neck and brown on all sides. Stir in onion and garlic and saute a couple of minutes. Add liver, water, bay leaf, thyme and salt and pepper and bring to a simmer. Partially cover and simmer until chicken is about done. Strain the solids through a fine mesh sieve, reserving broth. Grab liver from the strained solids and finely dice.

Since my roasting pan is strangely shaped, I chose to make the gravy in the saucepan I created the broth in, but either pan would work. Star by warming drippings, then whisk in flour and cook about 30 minutes, whisking throughout. Stir in diced giblets and cook about 30 seconds. Then whisk in chicken broth (about 3 cups) and let thicken, stirring occasionally, 4-5 minutes. Add mustard and stir, then season with salt and pepper to taste. Enjoy!

I "love" love dinner party

2012-02-21T08:45:00.001-06:00

Valentine's Day may be a week behind us, but celebrating love is something you can do 365 days a year - especially when you gather good friends, good food, and good wine. It's no secret I'm a Julia Child fan, so after reading My Life in France, I was inspired to host another Julia dinner party. I loved the way she entertained, relishing in good company and good prep so that she could enjoy herself. With this dinner, I could too!

The dishes

Cheese plate (featuring aged English cheddar, Cypress Grove Truffle Tremor, 1 year aged Manchego, creamy buffalo milk cheese, quince paste)
Potato, Leek and Broccoli Soup with Pancetta Breadcrumbs from Food & Wine
Julia Child's Coq au Vin, served with egg noodles (note, I used bone-in, skin-on chicken thighs and drumsticks and omitted cognac)
Spring greens salad with walnuts, goat cheese and dates (recipe below)
Mexican chocolate ice cream from Cuisinart
Banana walnut chip ice cream from Cuisinart (recipe not online, typed below)
Heart shaped brownies with ganache filling from Williams Sonoma (recipe not online, typed below)

The prep
1 week prior

Prepare ice cream. Store in freezer with wax paper on top to prevent freezer burn

1 day prior

Prepare soup and breadcrumbs. Cool both and store separately
Make brownies. Cool and store in a sealed container
Make French bread, cool and store wrapped tightly in foil
Create place cards and cheese labels

Day of

3 hours before dinner, make the coq au vin. When done, store in a just-warm oven.
While coq au vin cooks, set table
2 hours prior, assemble salad and place in fridge covered with plastic wrap.
Set out cheese about one hour prior to guests arriving to cheese will be at optimal room temperature.
30 minutes prior, slice french bread into thin pieces. Place cheese on tray and place labels.

During dinner

When guests arrive, warm soup in oven (I used individual Le Creuset pots, so I placed all pots on a baking sheet for easy transferring in and out of the oven then to people's plates. I topped soup with pancetta breadcrumbs before placing in the oven)
When sitting down to soup, boil water for egg noodles, make sure coq au vin is heated through
When finished soup, cook egg noodles and drain, dress salad
When finishing dinner, warm brownies, remove ice cream from freezer 10 minutes prior to eating for easy scooping

Recipes
Spring Greens Salad with Walnuts, Goat Cheese and Dates

8 ounces spring greens
1/2 cup toasted walnuts
1/4 cup crumbled goat cheese
6 dates, chopped
Salt and pepper to taste
1 1/2 Tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil

Toss greens, walnuts, goat cheese and dates in a large bowl. Season with salt and pepper. Store in fridge until ready to eat. When serving, drizzle with vinegar and oil and toss.

Banana Walnut Chip Ice Cream (from Cuisinart)

1/2 cup whole milk
2 cups heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup packed brown sugar
1 tablespoon water
2 tablespoons butter
2 large, ripe bananas, cut into 1-inch pieces
1 1/2 tablespoons dark rum
1/4 teaspoon lemon juice
2 ounces bittersweet chocolate, roughly chopped
1/2 cup toasted walnuts, roughly chopped

In a medium saucepan on medium-low heat, bring milk, cream, vanilla and slat just to a boil. Remove from heat and let sit for 30 minutes.

While setting, heat sugar and water in a large skillet until it begins to sizzle. Stir in butter and melt. Add bananas and cook 2 minutes, until fragrant and softened. Carefully stir in rum and cook 2 minutes, until slightly thickened. Remove from heat and remove bananas with a slotted spoon. Reserve bananas and rum mixture in separate bowls.

Stir lemon juice into bananas then mix bananas into cream mixture. Cover and refrigerate 1-2 hours or overnight.

Pour mixture into ice cream maker and let mix until thickened, about 15 minutes. While churning, melt chocolate in a bowl set over a pot of simmering water. When ice cream is fully churned, gradually add reserved sugar mixture and let mix until combined. Now add walnuts and let mix until combined. Right before ice cream is done, drizzle in melted chocolate and let swirl in. Transfer ice cream to an airtight container and freeze.

Chocolate Ganache Heart Cakes, courtesy of Williams Sonoma

Cocoa powder for dusting pan
6 ounces bittersweet chocolate, chopped
1 tablespoon heavy cream
3 tablespoons butter, cubed and softened
2 eggs
1 egg yolk
1/4 cup sugar
1 teaspoon vanilla
pinch of salt
1 tablespoon flour

Preheat oven to 400 degrees. Grease your 6-well heart shaped baking pan (or 6 muffin cups) and dust with cocoa powder.

In a medium heatproof bowl, combine 2 ounces chocolate and cream. Set bowl over (not touching) simmering water in a small saucepan and melt chocolate, stirring occasionally, until smooth and blended. Transfer to a small bowl and refrigerate until firm, 20-30 minutes.

Next, in another heatproof bowl, combine remaining 4 ounces chocolate and butter and melt, stirring constantly, until smooth. Remove and cool 10 minutes. In a standing mixer or medium bowl, combine eggs, egg yolk, sugar, vanilla and salt. With wisk attachment, beat 5-6 minutes until nearly triple in volume.

Sift flower over bowl and gently fold until blended. Add chocolate and gently fold again until smooth and blended. Divide batter amongst 6 hearts or muffin tins. Remove chocolate from fridge (now ganache) and roll into 6 small balls. Place into each heart and press in gently. Bake in a 400 degree oven for about 10-12 minutes. Remove from oven and cool 5 minutes, then carefully remove cakes from pan.

Endive Surprise

2012-02-09T08:43:00.000-06:00

The kind folks with California Endive surprised me with an early Valentine today - a bouquet of beautiful endives! I thought it was so clever, mostly because I think it would be such a fun hostess gift. I've always waited for the day when someone brings me a large Brussels sprout stalk or the like to be quirky and fun - not to mention useful!

Anyway, with this surprise vegetable bounty, I decided to put it to use with some things lingering in my pantry and fridge. The result, a delightful meal!

Cauliflower Pasta

1/2 large head cauliflower, cut into bite-sized florets (2-3 cups)
1 tablespoon olive oil
1 teaspoon truffle salt (or sea salt)
1/2 teaspoon pepper
1/2 pound whole wheat pasta
2 slices bacon, chopped
2 cloves garlic, minced
6 sundried tomatoes, chopped
1/2 cup olives, chopped
1/2 cup fresh grated Parmigiano Reggiano

Preheat oven to 450 degrees. Lay out cauliflower florets on a baking sheet, then drizzle with the olive oil and sprinkle with the truffle salt and pepper. Toss to combine then place in the oven to roast for 30 minutes, until cauliflower begins to brown. Remove and place in a large bowl.

Meanwhile, place a large pot of water to boil. Cook pasta until al dente. Drain and add to the cauliflower bowl.

While pasta cooks, heat a cast iron or other skillet on medium heat and cook bacon until browned. Remove with a slotted spoon and set on a paper towel-lined plate, reserving oil. Add garlic to the drippings and saute one minute. Remove garlic and add to pasta bowl. Add the sun dried tomatoes, olives and Parmigiano Reggiano and toss to combine. Bon Appetit!

Endive Surprise Salad

2 endives, cores removed and outer leaves roughly chopped
reserved bacon drippings (from recipe above!)
4 ounces spring mix
6 dates, chopped
1 ounce toasted walnuts
Balsamic vinegar to taste
Salt and pepper

After removing the garlic from the bacon drippings in the cast iron skillet from the cauliflower pasta, I added the endive to the skillet to saute it in the drippings for 3-4 minutes. Next add it to a large bowl, then add in the lettuce mix, dates and walnuts and toss to combine. Top with balsamic vinegar, Parmigiano Reggiano and salt and pepper and toss to combine. The bacon drippings that cling to the endive will combine with the vinegar for a delightful dressing.

Salmon and Veggie Fried Rice

2012-02-03T08:55:00.000-06:00

Luke and I rarely go out for Chinese, and sometimes I just CRAVE it. Fried rice is a fun way to breath some life into veggies that are sitting in your fridge waiting to wilt and die. Plus, I had some salmon leftover after buying a huge fillet on sale, and this was the perfect way to use that up to. So while this meal was a bunch of scrounged up leftovers, it tasted first class!

Veggie Fried Rice

2 tablespoons Canola oil
1 leek, sliced

2 medium carrots, cut into 1/2-inch pieces
1/2 pound Brussels sprouts, trimmed and quartered
2 cloves garlic, minced
1 inch ginger, minced
4 cups prepared brown rice, chilled
2 eggs, lightly whisked
3 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce
1 teaspoon fish sauce (optional, or you can add additional salt to taste)
3 tablespoons chopped cashews
1/4 cup chopped fresh cilantro

In a large wok or skillet, heat oil over medium high heat. Saute leeks for 1-2 minutes until beginning to brown, then add carrots and Brussels sprouts. Saute for 3-4 minutes, then add the garlic and ginger and saute another minute. If needed, add a little more oil, you don't want the food to stick! Stir in the brown rice and toss to combine and bring up to heat, about 1 minute. Make a well in the middle of the pan and pour in the eggs. Let them cook about 1 1/2 minutes then begin stirring around to make sure they get cooked. Once the eggs are cooked and combined with the rice, stire in the oyster, soy and fish sauces and toss to combine. Remove from heat and top with cashews and cilantro, then flake Honey Soy Salmon on top, if using.

Note, you may be tempted to season veggies, etc. with salt and pepper during cooking. The Asian sauces are VERY salty, and I regretted adding additional salt. I recommend tasting first before adding any additional salt.

Honey Soy Salmon

1/2 pound coho salmon
Salt and pepper to taste
1 tablespoon olive oil
2 tablespoons honey
2 tablespoons soy sauce

Preheat oven to 350 degrees. Season salmon with salt and pepper to taste. In an oven-proof skillet, heat olive oil then add salmon. Cook about 3 minutes then flip and let cook about 1 minute. Next add salmon to the oven and let finish cooking about 5 minutes (or longer if it's a thick piece). While salmon is cooking, whisk honey and soy sauce together, adjusting amounts to get your preferred thickness. When salmon has about 1 minute left, brush some of the sauce on top then return to oven. When it's finished cooking, brush remainder on salmon, then serve. The sweetness will contrast nicely with the saltiness of the fried rice.

Indian Food, Take One

2012-01-23T09:14:00.003-06:00

Remember how one of my 2012 food goals is to make more Indian food? Well, I'm already on my way! Last week I slightly adapted this SUPER simple Chicken Tiki Masala recipe from Real Simple for dinner one night, and my contribution to a potluck the next! I feel like it was a bit of a cop-out since it was in the slow cooker, but I was drawn in by the short ingredient list and my love for tiki masala. Now I just need to master naan bread for the perfect combo.

Slow-Cooker Tiki Masala
Adapted from Real Simple

1 15-ounce can diced tomatoes
1 yellow onion, chopped
2 cloves of garlic, chopped
2 heaping tablespoons tomato paste
2 teaspoons garam masala
1/2 teaspoon cayenne pepper (or to taste)
Salt and pepper to taste
1 1/2-2 pounds boneless, skinless chicken breasts
1/2 cucumber, sliced
1/4 cup cilantro leaves, chopped
2 tablespoons freshly squeezed lime juice
2 cups rice (I did 1 cup white rice for dinner, but brought brown to the potluck)
1/2 cup heavy cream

In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, cayenne pepper and salt and pepper to taste. Place the chicken on top of the vegetables and season with additional salt and pepper. Cover and cook on low heat for 8-9 hours.

If you have a fancy rice cooker like me, get your rice set up in the morning and set the timer so that it's ready when you get home. If not, make it right when you get home!

In a small bowl, toss the cucumber and cilantro with the lemon juice and salt and pepper.

Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

Steak and Frites Our Way

2012-01-17T09:30:00.000-06:00

Born to midwestern parents, I LOVE potatoes. But recently, something has taken their place in my heart. I'm not sure exactly when/how it happened, but I'm a very late comer to the cauliflower lover's group. Luke and I cannot get ENOUGH of these little white florets, most often seasoned with salt and pepper, tossed with olive oil and then an extra herb or spice to make them compliment the meal we're having that evening.

This meal is our twist on steak and frites and was a bit indulgent, but SOOOO good. Enjoy!

Steak and Frites Our Way

1 head of cauliflower, florets removed and cut into about 1-inch pieces
Salt and pepper to taste
2 teaspoons fresh chopped rosemary
1 tablespoon olive oil
1 ounce Parmigiano Reggiano, freshly grated
2 tablespoons butter, divided
1 pound New York Strip steak, about 1 1/2 inches thick
2 large shallots, thiny sliced
2 tablespoons balsmic vinegar

Preheat oven to 400 degrees. Place the cauliflower florest on a baking sheet sprayed with cooking spray. Season liberally with salt and pepper, add rosemary and drizzle olive oil, then toss until thoroughly coated. Bake 30-40 minutes, turning cauliflower once, until it starts to get browned and a little crispy. Remove from oven and top with Parmigiano Reggiano and serve immediately.

For the steak, preheat a cast iron skillet over high heat. Place one tablepoon butter in the pan and melt. Season steak heavily with salt and pepper, then place in skillet, careful not to move it, and sear about 3 minutes on each side. Then place in oven and let cook about 8 minutes, or until desired doneness is reached.

Remove skillet from the oven and set steak aside on a cutting board to rest. Return the cast iron to the stove top and heat to medium. Add the reserved tablespoon of butter and melt. Then add shallots and saute about 5 minutes, until caramelized. Add balsamic vinegar and cook until reduced, about 3-4 minutes. Serve balsamic shallot mixture over steak and enjoy!

Truffled Side Salad

4 ounces spring mix
1/2 teaspoon truffle oil
Salt and pepper to taste
1 tablespoon Parmigiano Reggiano, fresh grated

Top spring mix with truffle oil, salt and pepper and Parmigiano Reggiano. Serve next to the steak and the delightful truffle hints will get picked up in every bite :)

Queso Compuesto Pork Chops & Lemon Dijon Brussels Sprouts

2012-01-04T10:00:00.000-06:00

For New Years, we enjoyed our black eyed peas and collard greens with a Texan twist, courtesy of the Homesick Texan Lisa Fain. I made a half portion of her Queso Compuesto, and even still Luke and I only finished half! As part of a resolution to be a bit more frugal with my cooking, I wanted to put the leftover queso to good use. Why not top some pork chops I had in the freezer with it? Also, I scored an awesome deal on Brussels Sprouts at the store and wanted to make a simple, flavor side dish. Luckily, I had everything on hand that I needed.

While I call for 1/2 lime and 1/2 lemon below, you could easily use one fruit, I just happened to have 1/2 of each reserved in my fridge!

Queso Compuesto Pork Chops

4 pork chops, about 1/2 inch thick
1 tablespoon sauce from a can of chipotles in adobo sauce
Juice from 1/2 lime
1 tablespoon olive oil
Salt and pepper to taste
1 cup prepared Queso Compuesto

Place pork chops in a large zip lock back and add adobo sauce and lime juice. Seal the bag and mix about with your hands a bit to coat the chops. Marinade for 20-30 minutes. Heat a large skillet (I used cast iron) on medium heat and warm olive oil. Remove chops from marinade and season with salt and pepper to taste (I went pretty heavy on the pepper). Cook 3-4 minutes on each side until done. Top each chop with 1/4 cup warm Queso Compuesto.

The smokey flavor of the adobo sauce really accents the queso and makes this a delight to eat!

Lemon Dijon Brussels Sprouts

1 pound Brussels sprouts
1 tablespoon olive oil
Salt and pepper to taste
Juice of 1/2 lemon (about 1 tablespoon)
1 1/2 tablespoons Dijon mustard

Preheat oven to 400 degrees. Trim the stem from Brussels sprouts and remove any outer leaves that fall off. (I reserve these to make Brussels sprouts chips!) Half the sprouts and place on a baking sheet. Toss with olive oil and salt and pepper. Bake for 30 minutes, tossing once with tongs, until sprouts start to brown. Remove from the oven and place in a large bowl.

Meanwhile, whisk together lemon juice and Dijon. Add the Dijon mixture to the Brussels sprouts bowl and toss to combine. Enjoy!

Just look at these beauties :)

Butternut Squash Ravioli

2012-01-03T09:39:00.002-06:00

How's this for meeting a New Years resolution? I invited a few friends over (Teddy and Cara) for New Years Eve dinner before going out and wanted to make something worthy of serving on the gorgeous china we got as a wedding present. Why not tackle two goals and also make some ravioli?! Since Teddy is a vegetarian, butternut squash ravioli seemed like the best way to go.

I started with my basic pasta dough recipe from my homemade pasta experiment last year, but made 2.5x the original recipe since I was feeding five. I don't know about you, but I hate ordering ravioli out at dinner to only be served 4 raviolis and leave feeling hungry, so I wanted to make sure we had plenty. Luckily I had Luke there to help me since it was quite a lengthy process! Lots of fun though, so no complaining here :)

For the filling and sauce, I used this recipe for Butternut Squash, Sage, and Goat Cheese Ravioli with Hazelnut Brown-Butter Sauce and topped it off with some shaved Parmigiano Reggiano and chopped fresh sage. I will say that I had WAY too much filling left and am still trying to brainstorm what to do with the remainder...

Note the lovely china :) Also, thanks Cara for sharing your photo!

This was a delicious combination, though I'll need some practice stuffing ravioli since some didn't get a whole lot of filling. Also, I think next time I'd run the pasta through the pasta maker a few more times to make it a bit thinner. Overall though, delightful!

Unfortunately I didn't get a picture of the salad I served, but it really complemented the ravioli and I wanted to share:

Pear Salad with Hazelnuts and Parmigiano Reggiano

2 tablespoons extra virgin olive oil

1/4 red onion, thinly sliced

1 1/2 tablespoons balsamic vinegar

6 ounces baby spinach leaves

4 ounces escarole (or any lettuce you prefer)

1 large or 2 small pears, cored and cut into 1-inch pieces

1/3 cup toasted hazelnuts

2 ounces shaved Parmigiano Reggiano

Salt and pepper to taste

Heat a medium skillet on medium heat and warm olive oil. Add red onion and saute a few minutes, then turn heat down and let simmer, stirring occasionally, until caramelized. I let these go about 35 minutes. Stir in balsamic vinegar and remove from heat.

In a large bowl, combine spinach, escarole, pears, hazelnuts and Parmigiano Reggiano. Now toss in the caramelized onions, making sure the balsamic/olive oil mixture coats the salad. Add additional olive oil as needed. Season lightly with salt and pepper and toss, then serve.

New Food Resolutions: 2012

2011-12-27T15:44:00.005-06:00

For 2011, I listed out a few ingredients I either never cooked with or hardly did, and I thought doing a similar exercise would be good for this year. There were some dark horses that snuck their way on my list and now I would never turn back on (I'm looking at YOU cauliflower and Brussels sprouts!). Looking at last year's list, however, I didn't do all that well (we'll blame it on the ever-so-small life event that was our engagement and wedding):

Eggplant - Yeah, I'm still not a fan.

Tofu - I experimented with tofu during my Vegan Week and enjoyed it, though it still isn't a favorite and definitely doesn't make an appearance all that often on my table.

Mussels - Sadly I didn't get to this one. It's going on the 2012 list.

Tarragon - While I didn't cook much with tarragon, I had it in a few more dishes and discovered I really just don't like it.

Fennel - See Tarragon :)

Leafy greens (kale, mustard greens, etc.) - This was by far my greatest 2011 resolution success. Due in large part to the green smoothies Luke and I now drink every morning and to fun and sassy salads, we've incorporated more leafy greens in our diets. This will definitely continue into the New Year.

Here's to hoping the 2012 food resolutions go a bit better!

Goat - now that this is becoming a bit more "main stream" I might need to take a stab at cooking goat. Let's see how it goes!

Tamales - After reading a bunch of fun Christmas posts on different variations of tamales and enjoying some at my mother in law's house for Christmas, I'd like to try these this year.

Homemade ravioli - you've seen my post on homemade pasta. Now I want to take it a step further to make some delicious homemad ravioli. Hoping to accomplish this by February!

Indian cuisine - I never make it, that's sad. Also, I never eat it except for the Indian offerings at the hot food bar at Whole Foods. This year, that's all changing!

Make my own tortillas - how have I never done this?! Luke and I go through taco phases, but I have a feeling once I master the tortilla, they'll be a lot more frequent.

The whole bird: Other than occasionally roasting a whole chicken, I rarely opt for the larger cuts of meat or the whole bird. Not only is it a better value to buy it all, but often you get a great deal more flavor by cooking larger cuts.

I also realized earlier this week that I don't have a basic mac and cheese recipe on the blog (a crime considering how much I love it and make it!) anything else you're hoping will appear in 2012?

Thanks for another great year,

Apron

Second Place Gumbo

2011-12-10T10:41:00.005-06:00

This year for the Whole Foods communications team holiday party, we did a gumbo cookoff with three categories - seafood, vegetarian and combo (i.e., anything goes!). The prize for each category? A trip for two to New Orleans!

I enjoy gumbo but had never tackled it myself, but I wasn't about to let me shy away from competition (and a potential free trip)! After doing tons of research and enlisting the help of my old roommate Rachel, a cajun to boot, I started testing. After the fourth try, I found my perfect gumbo. Did I win? Sadly no, but my second place gumbo was delicious and many loved it. Give it a try!

Seafood Gumbo

Stock:
~ 1 pound shrimp shells, unrinsed (I asked my seafood counter to set some aside for me since I didn't care to peel that many shrimp myself!)
2 onions, chopped
2 stalks celery, chopped
3 carrots, chopped
2 tablespoons garlic cloves, minced
1 lemon, sliced
handful of black peppercorns
2 bayleafs
1 teaspoon dried thyme
1 tablespoon coarse salt
1 gallon water
Gumbo:
1 cup diced onion (1/4 inch dice)
1 cup celery, thinly sliced
1/2 cup green bell pepper (1/4 inch dice)
2 tablespoons minced garlic (5-6 cloves)
1 cup vegetable oil
1 cup flour
3 quarts shellfish stock
1 heaping tablespoon Tony Chacheret's (or Cajun seasoning of your choice)
1 teaspoon cayenne
1 teaspoon chipotle chile powder
2 pounds peeled and deveined shrimp (I like 30 count)
1 teaspoon smoked paprika
1 pound lump crab meat
1/2 - 1 teaspoon Tabasco
Salt and pepper to taste
parsley, to garnish

For the stock, combine all in a large dutch oven or stock pot and bring to a boil. Reduce heat and simmer an hour or more. Strain out solids through a mesh sieve and place broth in a container and refrigerate. This should make about 3 quarts. I prefer to make this at least one day before just to break up the gumbo process.

For the gumbo, prechop the onion, celery, bell pepper and garlic and set next to your pot. This might be a good time to grab a beer or pour yourself some wine, since you're about to camp out at the skillet and not leave for a good long time.

To make the roux, heat a large cast iron pot or dutch oven on high heat. Add oil and bring to a high temp, almost smoking. Turn heat to medium high (or medium if it's your first time making roux!) and add the flour, 1/3 cup at a time, whisking constantly to combine. Once all the flour is added, get into a good rhythm of constantly whisking the pan, covering the middle and going around the edges to prevent scorching. If black flecks appear, you've scorched it and it's time to start again :( Continue whisking for 25 - 30 minutes to obtain a dark caramel color. If you're cooking at a lower heat, this could take 45 minutes to an hour.

Turn off heat and add the vegetables and stir to combine well. Turn heat back on medium and let vegetables cook in the roux for about 10 to 15 minutes, stirring constantly.

Now add the refrigerated broth (don't warm it first!) and whisk well to combine. Bring to a boil, stirring often, then reduce heat to maintain a simmer. Now's the time to add the spices and let it simmer for at least an hour, stirring often and skimming as needed to remove the excess oil.

After an hour, toss the shrimp in paprika then add it to the gumbo and let it cook about 5 minutes until done. Stir in the lump crab and bring it up to temp, about 2 minutes. Add Tabasco to taste and season with salt and pepper.

Serve gumbo over steamed white rice and garnish with parsley. Note that if you're making gumbo in advance of eating it, wait to add the seafood until when you reheat it so that it doesn't get tough. You'll thank me later!

Shepherdess Pie

2011-11-30T19:04:00.001-06:00

After reading more magazine articles than I care to admit about utilizing Thanksgiving leftovers, I thought I'd break out of the sandwich mold and get a little creative. Don't get me wrong, I had a delicious sandwich yesterday too, but I wanted to branch out with the sides. Cue the truffled mashed potatoes! I used these beauties to glam up a comfort food favorite - Shepherd's Pie. I had some extra veggies sitting around leftover from making a stock, so all I had to grab really was so ground meat.

If you don't have truffle oil to add to your potatoes, you could try a teaspoon of truffle salt as well.

Truffled mashed potatoes

2 pounds russet potatoes
3 tablespoons butter
~ 1/2 cup milk
1 teaspoon truffle oil
Salt and pepper to taste
2 teaspoons fresh thyme, chopped (optional)

Peel potatoes and cut into 2 inch pieces. Place in a large pot of cold, salted water (that covers the potatoes) and bring to a boil. Cook until potatoes are soft, about 20 minutes. Drain and replace in warm pot. Add butter and milk and blend until smooth, adding more milk or butter to taste. Stir in truffle oil, salt and pepper and thyme if using.

Shepherdess Pie

1 pound ground lean lamb
1 tablespoon olive oil
1 yellow onion, chopped
3-4 carrots, chopped
2 cloves garlic, minced
Salt and pepper to taste
1 tablespoon fresh rosemary, chopped
4 ounces fresh spinach
Truffled mashed potatoes
1 cup white cheddar (such as Seaside), grated

Preheat oven to 375 degrees. In a large skillet, cook the lamb until browned over medium heat, about 7 to 8 minutes. Drain the fat and set aside in a bowl. Add the oil to the skillet then throw in the onion, carrots and galic and saute about 5 minutes on medium, until soft. Season with salt and pepper to taste and stir in rosemary. Add spinach and stir until just beginning to wilt, about 1 minute.

Add lamb mixture to a 2 quart baking dish and top with an even layer of mashed potatoes. Sprinkle with cheese and bake, uncovered, for 30 minutes. Snuggle up and enjoy!

Noble Pig Charcuterie

2011-11-22T20:38:00.006-06:00

I don't think I've ever been to a charcuterie before. I certainly didn't know what exactly it meant until I looked it up on Wikipedia. Basically a charcuterie is a specialty shop that sells preserved meats, especially pork based ones.

I had also never been to Noble Pig, although it's been on our list of places to visit for a while. When Noble Pig invited us to come sample some of the new items they will be serving from their about-to-open charcuterie, we found it hard to refuse.

Like I said, I wasn't quite sure what to expect. I think I was expecting something more like a very fine deli. I was pleasantly surprised to find quite an assortment of imaginatively prepared and preserved meats. Of course sausages and pastramis were available, but also on the list was prosciutto, terrine (both linguisa and pork), duck pate, and finally spiced pork rillettes.

All of the meats were delicious, but the toppings and garnishes were also a large part of the flavors. On the menu were compotes, 2 different kinds of pickles (each equally attractive), and apricot mustarda. All the different flavors were light and crisp enough that both Lindsay and I went back for seconds!

I'll certainly be back to Noble Pig for some sandwiches next time I get a craving (although check their website, currently they are mostly open for breakfast and lunch), and I'll also be keeping TNP Charcuterie in mind for party plates of pate or terrine.

Mrs. Apron Tackles Thanksgiving - TWICE!

2011-11-17T09:21:00.001-06:00

Greetings from the new Mrs.! The wedding was such a wonderful blur of happiness, fun and love. Luke and I had such an amazing time celebrating with our friends and family. We then quickly jetted off to the Dominican Republic to experience our first all inclusive resort. The food was not the best part, but the resort was lovely and we had a blast!

Coming back to the states immediately thrust me into the holiday spirit. I absolutely LOVE Thanksgiving (a holiday celebrating food? Yes please!!) I'm thrilled to get to celebrate TWICE this year - once with the Robisons and again with the Lehfelds. My sister and I host Thanksgiving at her house and start planning several weeks in advance, complete with a multi-page itinerary to keep us on track. These are our usual suspects:

- Brined and roasted turkey (this year we're letting my brother in law fry it!)
- Truffled Pommes Anna (We ALWAYS Make mashed potatoes, so this is pretty daring for the Lehfelds. But with such a high recommendation from Cooking Inside the Lines, we're going for it!)
- Homemade green bean casserole with a fontina cream sauce
- Cornbread stuffing with prosciutto (This is a DELIGHTFUL recipe from Eddie V's that we've slightly adapted. It's not online that I'm aware of, so I posted it below)
- Sweet Potatoe Casserole (this is, surprisingly, a new one for us. My sister is making, and I'll be sure to share her recipe!)
- Honey baked ham (I know Thanksgiving should be all about the turkey, but we just LOVE ham (and especially the leftovers!) )
- Pumpkin pie courtesy of my mom :)
- Plenty of wine

For the Robisons, I'm bringing in some Brussels sprouts. Like my family, they're a little skeptical, but little do they know that when you cook them in rendered bacon fat, they're IRRESISTABLE. Coupled with that I'll be making my to-die-for apple crumble pie and creamy pumpkin pie.

What are your Thanksgiving traditions? Do you stick strictly to the rulebook or adventure out every year?

Cornbread and Prosciutto StuffingSlightly adapted from a recipe provided by Eddie V’s

3 ribs of celery, finely chopped
1 medium white onion, finely chopped
4 sprigs of fresh sage, chopped
1/3 lb. prosciutto
3 boxes Jiffy cornbread, prepared
1 tablespoon of extra virgin olive oil
2 tablespoons of whole salted butter
1 pint of chicken stock, plus extra as needed
2 teaspoons of poultry seasoning
Salt and pepper to taste

Preheat oven to 375 degrees.

Combine oil and butter in a large sauté pan over medium heat. Add celery, onions, poultry seasonings, salt and pepper and saute until tender. Next add prosciutto and herbs, stir to combine.

Crumble cornbread into mixture leaving sizable chunks, then gently combine. 6. Gently fold to combine. Add enough chicken stock to moisten, and allow to heat through.

Cook in oven for 10 minutes, then enjoy!

My sister and I hosting our first Thanksgiving together in 2009!

Please hold...

2011-09-15T09:14:00.006-05:00

Apologies for the lack of blogging lately! Turns out wedding planning takes up a lot of a girl's free time - who knew?! That said, I did want to share this tasty gem with you - only the BEST PIZZA I'VE EVER MADE. It's funny, because I made this on a night when I was feeling totally lazy and didn't want to try that hard. Sometimes, laziness pays off :)

Sun Dried Tomato and Goat Cheese Pizza

1 boneless, skinless chicken breast
salt and pepper to taste
1 pound whole wheat pizza dough (I picked mine up from the Whole Foods Market pizza guys)
1/4 cup prepared pesto (I had some leftover from dinner a few nights before)
1 4-oz jar sun dried tomatoes, chopped
1 4-oz log goat cheese
5-6 fresh basil leaves, chopped

Pound chicken breast to 3/4 inch thickness and season with salt and pepper to taste. Grill on a grill pan until done. Set aside to rest, then cut into bite-sized pieces.

Meanwhile, preheat oven to 400 degrees. Spread out pizza dough on a baking stone or baking sheet and spread evenly with pesto, getting close to the edges. Bake in the oven until set and beginning to brown, about 8 minutes.

Remove pizza from oven and cover with sun dried tomatoes and goat cheese, then top with chicken. Bake an additional 4-5 minutes until goat cheese is melting and crust is golden. Remove from oven and top with fresh basil. Slice it up and enjoy!

See, it's so good we ate half of it before we could take a picture :)

Wink Restaurant Review

2011-07-30T21:18:00.012-05:00

Today Lindsay and I shared our anniversary together. In order to celebrate our two years together as a couple, I took us to Wink, located on Lamar just north of 6th Street. For some reason we hadn't been to Wink yet, despite it being high on our to-do list (and many Best of Austin lists) of date-worthy restaurants for some time. One of the amazing things about Wink is their dedication to fresh seafood and produce from local producers, and their constantly (daily!) changing menu to accommodate the ingredients they have available.

We were still feeling a little full from a slightly-too-late lunch, so we forwent the 5 course Chef's tasting menu for a hand-picked 3 course meal. Narrowing our list down to only 6 unique choices was difficult considering the wide range of options available, but we eventually settled on our decision.

First Course:

Arugula Salad - A delightful starter with oranges and a refreshing lemon cream dressing.

Tuna Poke - Even though this was the first course on the chef's tasting menu, I thought it was a little heavy to start with. The Poke was a bit under-salted, though eaten with the plantain chips it was perfectly balanced.

Second Course:

Dayboat Scallops - Incredibly tender, although a little too salty (even for me) at certain bites. The bright pink prickly pear cactus sauce was a very pretty and appropriately sweet counter-flavor, but we wanted more of it!

Steamed Pei Mussels -An ample bowl of very tender mussels in a white wine sauce with some shaved elephant garlic scattered throughout. I was a little disappointed that the jalapeno flavor didn't shine though more but pleased with the amount of mussels provided.

Third Course:

New York Strip - A thick and nicely cooked grassfed steak, but nothing about the plate really impressed me, with the possible exception of the incredibly flavorful kennebec potatos.

Seared Foie Gras - We both voted this the best plate we had. Served on a slice of brioche with a sweet almond crumble in a pear port reduction on the side. I'm not a huge fan of Foie Gras, so the meat itself didn't excite me (but Lindsay thought it was melt-in-your-mouth delicious), but the brioche provided nice body, and the sweet nuts and pears combined well to make the dish exceptional. The pear port reduction was such a nice sweet contrast, we were one step away of licking it off the plate for dessert!

Overall the waitstaff and ambiance was very good. Our waitress was rather brief and unenthusiastic, and didn't describe the first course she set down, but the front of house manager delivered the rest of the dishes to us with a detailed description and a smile. I received a very considerate confirmation call on the day of our reservation, and despite my failing to mention our anniversary (much to Lindsay's disappointment, they typically make unique menus), they were eager to satisfy my request for a table with some ambient light for pictures.

We were very pleased with our visit, but had a couple of critiques. Even though Wink prides themselves in being an "un-pretentious white tablecloth parlor," we both felt that the decor inside and the external face of the restaurant left a little to be desired considering we were paying $15-$30 per plate. While the ingredients used were highly local and fresh, often the dishes didn't quite come together to give you the "oh my god this is amazing" reaction (more of a "wow this is really good" reaction). I found nothing really wrong with any of the dishes but was only impressed with the foie gras.

We certainly plan on returning to Wink. Their constantly changing menu and intimate atmosphere make for a very romantic date night, but next time I'll be sure to let them know ahead of time what we are celebrating in order to stay out of trouble :)

Simply Spiced Salmon and Chickpea Salad AND....

2011-07-28T14:34:00.000-05:00

My 3 year blog anniversary! That's right, Apron has come a long way. Now in addition to original recipes, you can sometimes find fun reviews here by my partner in blogging and soon-to-be partner in life, Luke. We've been all a-flurry with wedding planning, not leaving as much time as I'd like for cooking, and even less for blogging! Luckily, simple dishes like the one below have been sustaining me during this stressful but exciting time. Looking forward to the next year of Apron's Adventures!

Simply Spiced Salmon and Chickpea Salad
Based off Cooking Light's Cumin-Spiced Chickpeas and Carrots with Couscous

1 cup chicken broth
Zest and juice from 1 lemon
2 tablespoons tomato paste
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
3 tablespoons canola oil, divided
1 cup chopped red bell pepper
1 carrot, grated
1 jalapeño pepper, finely chopped
1 teaspoon cumin
Salt and pepper to taste
1/8 teaspoon cayenne pepper
6 garlic cloves, minced
1 cup steamed, chopped broccoli
4 cups warm cooked couscous
1/2 cup cilantro leaves
1/2 cup low-fat Greek yogurt
2 tablespoons oil
1/2 teaspoon chipotle pepper powder
1/2 teaspoon cumin
1 teaspoon salt
1/2 pound salmon, skin removed

Whisk together broth, lemon zest and juice and tomato paste in a small bowl and set aside. Heat a large skillet on medium-high heat and warm 2 tablespoons oil. Add chick peas a cook a few minutes until beginning to brown, then set aside on a plate. Heat remaining oil and add vegetables and saute 3 to 5 minutes. Add in cumin, salt and pepper, cayenne and toss to coat. Then add reserved broth mixture and simmer about 3 minutes. Stir in steamed broccoli and remove from heat.

While vegetables are cooking, heat oil in a medium non-stick pan. Combine chipotle powder, cumin and salt and rub over both sides of salmon. Cook salmon in hot skillet about 4 minutes on each side.

Place bed of couscous on each plate and top with chickpea mixture. Top with a piece of salmon and a few dollops of greek yogurt. Sprinkle with cilantro and enjoy!

Cooking Light's Market Salad

2011-06-21T14:30:00.001-05:00

Thank you, Cooking Light, for providing the recipe for the most delicious salad I've ever had. And yes, this even beats out the bacon salads that are plentiful on my blog - well, most of them :)

Why oh why do I love thee, Market Salad? Here are the reasons:
1. Perfectly roasted beets
2. Juicy tomatoes
3. Delightfully tangy, satisfying and light vinaigrette dressing
4. Crisp green beans and chickpeas adding substance and texture
5. Did I mention the beets?
6. Fresh herbs (I used basil and mint instead of tarragon and mint, because that's what I had!)
7. GOAT CHEESE

Ok, if you're not convinced, read through the recipe below. Here's a link to the original, and below is my slightly tweaked version. Thanks again Cooking Light!

Market Salad with Goat Cheese and Shallot Vinaigrette
2 medium beets (about 3/4 pound)
8 ounces green beans, trimmed and cut into 2-inch pieces
1 can chickpeas, rinsed and drained
3 tablespoons finely chopped shallots
1 tablespoon chopped fresh mint
2 tablespoons chopped fresh basil
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
Salt and pepper to taste
1 cup cherry tomatoes, halved (CL's version calls for Heirloom tomatoes, but alas, I forgot to pick them up. The cherry tomatoes were fantastic, but try with heirloom if you have them!)
2 cups spinach
1 cup arugula
1/2 cup (2 ounces) crumbled goat cheese

Preheat oven to 350°. Scrub beets with a brush and wrap in heavy-duty foil. Bake at 350° for 1 hour and 15 minutes or until tender. Remove from oven; cool. Put on plastic gloves if you have them to avoid staining your hands. Trim off beet roots and stems; rub off skins. Cut each beet into 8 wedges. I did this the night before to make the salad assembly quick!

Cook beans in boiling water 4 minutes or until crisp-tender. Drain and plunge beans into ice water; drain well. Combine beans and chickpeas in a large bowl and add in beets and sliced tomatoes.

Combine shallots and the next 8 ingredients (through pepper) in a small bowl, stirring with a whisk. Pour half of dressing over beans, chickpeas, beets and tomatoes and toss to combine. Add in greens and goat cheese, then pour remaining dressing and toss.

Photo courtesy of John Autry; Styling: Leigh Ann Ross

Prosciutto, Watermelon and Feta Salad

2011-06-20T20:45:00.000-05:00

There are some classic watermelon pairings that get used every summer, whether it's watermelon and feta, or maybe watermelon and fresh herbs. I have a hard time committing to just one pairing, so I threw together some of my favorite watermelon combos into one salad - and the result was delicious! The juicy watermelon, the salty prosciutto and feta, the crisp cucumber and the bright herbs all worked together for a refreshing summer meal. Give it a try!

Prosciutto, Watermelon and Feta Salad

3-4 cups seedless watermelon, diced (about 1/2 personal dized watermelon)
2 ounces proscuitto, chopped
1/2 cucumber, chopped
4 leaves fresh basil, sliced
4 leaves fresh mint, sliced
1/4 cup crumbled feta
2 cups arugula
Juice of 1/2 lemon
1 tablespoon olive oil
Salt and pepper to taste

Peel the watermelon and dice into bite-sized pieces. Toss with prosciutto, cucumber, herbs and feta. Add arugula and squeeze lemon juice, then finish with olive oil and salt and pepper to toss to combine. Enjoy!

Updated Chicken Salad

2011-06-13T21:25:00.000-05:00

I have a love/hate relationship with chicken salad. When done right, it can be decadent, flavorful and satisfying. When done wrong, it can be both dry and too mushy at the same time with little flavor and too much mayonnaise. I made this one to have on hand for quick and easy lunches at work - a great midday meal!

Updated Chicken Salad

3 cups chicken breast, shredded (I purchased a rotisserie chicken from the store- so easy!)
1 cup low fat, plain Greek yogurt
3 tablespoons diced shallots
3 ribs celery, sliced
1/2 cup raisins
1/2 cup slivered almonds
2 lemons, zested and juiced
1/3 cup chopped fresh parsley
Salt and pepper to taste

Combine chicken, yogurt, shallots, celery, raisins and almonds in a large bowl. Add lemon zest and juice and parsley, then season to taste. Serve over spring greens or with some tasty bread.

Chickpea Arugula Salad

2011-05-24T18:39:00.002-05:00

Need a tasty lunch or a light, pre-workout dinner? This is a great way to use items you probably already have on hand (no arugula? no problem. Sub in spinach or other leafy greens). This was the perfect weeknight meal that got me through a strenuous cardio session at the gym and came home feeling great. Give it a try!

1 14-oz. can chickpeas, drained
3 tablespoons olive oil
1 large lemon, zested and juiced (I made this with 2 lemons the second time for a real pop!)
1/2 cup fresh basil leaves, chopped
1 cup grated Parmigiano Reggiano (the good stuff, it's worth it)
1/2 cup slivered almonds
4 cups fresh arugula
Salt and pepper to taste

Heat a skillet on medium heat. Toast chickpeas for 4-5 minutes until almost fragrant. In a medium bowl, whisk together olive oil, lemon zest and juice. Add in basil, cheese, almonds and arugula. Toss and season with salt and pepper. Add in chickpeas and enjoy.

Sweet Heat Shrimp, Mango and Avocado Salad

2011-04-18T21:02:00.008-05:00

Often when Luke goes out of town, I either use that time to catch up on happy hours with friends and eating out, or I make a large vat of homemade mac and cheese and live off of that for several days. Since neither of those are particularly healthy options AND I've got a wedding to look forward to (no date yet!), I needed to focus on some gentle, nutritious meals for one. This salad was simple and FAST to make, and I made it to the gym afterwards feeling energized and not stuffed. You'll love the sweetness of the mango and honey, creaminess of the avocado and the little kick of the red pepper. Give it a try!

Sweet Heat Shrimp, Mango and Avocado Salad

1/4 pound shrimp, deveined and tails removed
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon honey
Juice of 1 lime
1/8 teaspoon crushed red pepper
4 cups spinach
1 Ataulfo mango, diced (these are the little yellow ones you might know as Champagne mangos - SO addictive)
1/2 small avocado, diced
1-2 small radishes, thinly sliced

Preheat a nonstick skillet with olive oil on medium high heat. Season shrimp with salt and pepper, then cook 1-2 minutes on each side, until curled up and pink. Place in a bowl and top with honey, lime and red pepper and toss to combine.

In a medium bowl, combine spinach, mango, avocado and radishes and toss. Top with spinach and toss to combine and dig in!

Mastering the Art of a Julia Child Dinner Party

2011-04-18T18:09:00.010-05:00

I just celebrated another birthday, but this time, I brought the celebration to my friends - via Julia Child. I've been a longtime fan of hers as I mentioned in a blog post a while back, and after watching Julie/Julia with a glass of wine in hand one too many times, I decided I wanted to spend my birthday with a full Julia experience.

A few cute decorations were in order, but I didn't want to buy a bunch of random items I wouldn't be able to use again, so I got creative. Since our dinner table is small, I pulled out a card table and then just got a nice, clean tablecloth to cover it. On top I have some antique blue mason jars from my grandma that I put some simple roses in. On a trip to World Market I came across a cute little Eiffel Tower replica and chalkboard for a perfect Julia saying - Bon Appetit! Votive candles and wine corks did the rest - along with Edith Piaf playing in the background to set the mood.

Like any dinner party, if you plan well enough, it's quite simple to pull off. Luckily I had a resource for recipes (Mastering the Art of French Cooking of course!). I thought a simple start of french bread and cheese paired with artichokes with a lemon beurre sauce would be a gentle way to start the evening. And, with my sister in town to be my sous chef, she tackled the artichokes from start to finish!

Thanks for the help sis!

For the main course, I went with the tried and true Bouef Bourguignon that I'd blogged about in the past. Although the dish takes about 4 - 4 1/2 hours from start to finish, there's a lot of down time perfect to clean yourself (and your kitchen!) up.

For dessert, I made the Reine de Saba (chocolate almond cake) from her book. It was simple and small, perfect for a dinner party without a whole bunch of cake leftover to stare me in the face for a week!

I had to dress the part of course! Pulling off the Julia look wasn't tough. A simple buttoned shirt, knee-length skirt and pearls were the basis, and I made my own Ecole des Gourmands pin. I had a wig sitting around that a few clever placements of bobby pins gave me the perfect hairstyle for the evening. The finishing touch was of course one of my trusty aprons.
The most important part of a dinner party is the company you keep. Many thanks to my gentle friends for spending my birthday evening with me, bring wine to pair with the courses and for dressing like Parisians!

Cheers to a gentle birthday!

Thanks friends :)

Spicy Mediterranean Steak Salad

2011-04-10T17:50:00.004-05:00

Well, I managed to survive vegan week, but it confirmed my joy for meat and dairy, so while I may enjoy a vegan meal every now and then, there won't be any big changes on Apron Adventures.

BUT, speaking of changes, this Apron will become a Mrs! My photographer, taste-tester and fellow contributor Luke proposed last week. Stay tuned for wedding details! In the meantime, be on the lookout for more health-conscious meals as this apron works to fit into the ultimate - a wedding dress! But, I do need to satisfy my palette, so no frou-frou here!

Spicy Mediterranean Steak Salad

1 pound skirt steak
2 tablespoons olive oil
salt and pepper to taste
3 small golden potatoes
1/2 red onion, sliced
1 red bell pepper, seeded and sliced
1 jalapeno, seeded and sliced
6 ounces mixed greens
1/4 cup crumbled feta
1/4 cup pitted olives, sliced
1 tablespoon balsamic vinaigrette

Marinade the skirt steak in 1 tablespoon olive oil and salt and pepper for about an hour. In the meantime, slice potatoes into 1/2 inch pieces, spread on a baking sheet and coat with 1 tablespoon olive oil and salt and pepper. Roast at 400 degrees for about 35 minutes, finishing on a broil if needed.

While potatoes roast, preheat a cast iron skillet on medium high heat, add remaining olive oil and cook steak 3-4 minutes on each side. Remove and set to rest about 5 minutes, then slice.

While the steak rests, saute onions, bell pepper and jalapeno for about 3 minutes. To assemble salad, toss greens, feta, olives, and vinaigrette with roasted potatoes and cooked vegetables, then top with steak. Enjoy!

Vegan Day 3

2011-03-09T09:00:00.003-06:00

Yesterday I was finally put to the test. We were offered free Annie's cafe for lunch at work, however there were no vegan options. I could've opted for a salad and asked for no meat, but I had already packed my Mardi Gras salad that I was looking forward to, so I went with that. Then, some sweet/evil colleagues ordered Tiff's Treats, which I again had to refuse. But, I felt like one tough cookie and not deprived at all, so I'll chock it up to a win.

One large component of my success yesterday was snacking on a KILLER olive tapenade I whipped up. So easy, yet so satisfying salty. Give it a try:

Olive Tapenade

1 cup pitted kalamata olives
1 tablespoon roasted garlic
2-3 tablespoons olive oil
Salt and pepper to taste

Pulse the olives and garlic in a good processor, then stream in olive oil to reach desired consistency. Season with salt and pepper and you're done!

I've been eating the tapenade with The Pioneer Woman's Olive Focaccia Bread, which is a favorite in our house.

For dinner, I had spotted Stetted's recipe for Indian-Spiced Mushrooms and Lentils a few weeks ago and knew I wanted to make it. She describes it as almost stew-like, and she's right! It was really satisfying. I didn't have any naan, so we ate some just with a fork and I tried some in a tortilla as well - pretty good! Also, I'd never prepared lentils before, so this was a fun experiment - they were easy! If you're looking to mix things up, definitely try this dish!

Mardi Gras Salad

2011-03-08T14:55:00.005-06:00

Apologies for the bad photo, but I had a share an image of my "Mardi Gras" salad. Why you say? Why, look at the vibrant colors - the green from the basil dressing and salad and the vibrant purple of the beets are perfect to celebrate Mardi Gras! This was quite filling and surprisingly sweet, a delicious salad.

Mardi Gras Salad

1-2 beets
1 cup fresh basil

1 tablespoon roasted garlic

1/4 cup pine nuts

1/4 cup olive oil

Salt and pepper to taste

5 ounces salad greens
1/2 cup prepared couscous
1 small carrot, shaved or grated

Coat the beets in olive oil and roast whole in a 375 degree oven for about an hour and 15 minutes. Let cool, then peel the skin and dice.

Meanwhile, to make the dressing, add basil, garlic and pine nuts into a food processor and pulse to combine. Stream in olive oil and season with salt and pepper to taste.

To combine the salad, place salad greens, couscous, shaved carrot and diced beets. Top with desired about of basil dressing, toss and enjoy!

Veggie Wrap

2011-03-08T08:01:00.002-06:00

Day one of the vegan experiment went well. I found that by being prepared with small snacks throughout the day, I was able to put off any hunger before it got so bad that I caved in for a non-vegan treat. Let's see if I can remain that strong for the reminder of the week.

I made this tasty and very filling wrap for dinner last night that satisfied my hunger and got me through an hour-long Body Jam session. Success!

Veggie Wrap

1 large whole wheat tortilla
2 tablespoons homemade hummus
2 tablespoons salsa of your choice
3 ounces salad greens
1/2 avocado, sliced
1/4 cup cooked black beans
1/4 cup couscous
1/4 red bell pepper, sliced
A few red onion pieces

Lay the tortilla out and spared the hummus over one half of it. Next spread the salsa over the hummus layer, then pile on the remaining ingredients. Wrap it up and enjoy!

The Great Vegan Experiment

2011-03-07T11:27:00.004-06:00

If you've been a long-time Apron Adventures reader, or even if you haven't, you've probably noticed my affinity for cheese, bacon and other meat/dairy products. I find I often rely on them to make a dish pop. So, in order to step out of my comfort zone, and also just to see if I can, I'll be following a vegan diet today through Friday. This isn't to make a statement, rather just a friendly experiment to see if I can hack it.

So far, I've armed myself with homemade hummus and olive tapenade, almond milk for my morning coffee and ceareal, tons of fresh produce, grains such as quinoa, cous cous and lentils, and tofu. If you have any tips for this brave blogger entering a new world, they are much appreciated.

I'll be blogging along the way, so cheer me on since I know I'll need as much support as I can get!

Roasted Red Bell Pepper Hummus

1 red bell pepper
1 can chick peas, rinsed
2 cloves garlic
1 teaspoon cumin
Dash cayenne pepper
salt and pepper to taste
Approx. 1/4 cup olive oil

Roast the red pepper in the oven until skin begins to blister, turning occasionally. Place in a paper bag for about 1 minutes. remove the blistered skin and place in a food processor. Add the chick peas and galic and pulse. Add in seasonings and pulse, then slowly stream in the olive oil until a desired consisteny is reached. Enjoy with pita bread, fresh veggies or on your favorite sandwich.

Homemade Pasta

2011-02-27T14:09:00.004-06:00

My sister gave me a pasta machine for Christmas and I couldn't wait to try it. I knew I wanted to save it for an evening where I'd have time to devote to it and have a special meal, so things kept coming up and I didn't get to use it until late February. This was well worth the wait and yielded the most perfect pasta. This recipe is a combination of tips from a couple food blogs I regularly follow - Annie's Eats and Life's Ambrosia. The whole process took a very enjoyable hour and a half.

If you don't have a pasta maker, you could still achieve similar results by using a rolling pin and hand cutting, so no excuses!

Homemade Pasta with Sun Dried Tomatoes, Olives, Parmesan and Pine nuts

1 cup all purpose flour, plus extra for dusting
1 cup semolina flour
1/2 teaspoon salt
4 eggs
4 tablespoons olive oil
2 cloves garlic
8 sun dried tomatoes packed in oil
1/3 cup pitted olives, diced
1/4 cup pine nuts, toasted
1 cup shredded parmesan
Salt and pepper to taste

To make pasta, combine flour and salt. Make a well in the middle and add eggs. Thoroughly combine, then turn out on a floured surface and knead about 8 minutes, until it's nice and elastic. Divide into 4 balls and cover with a damp cloth. Let set for about 20 minutes.

Meanwhile, prep the pasta toppings. Mince the garlic and slice the sun dried tomatoes and olive. Shred parmesan and set all ingredients aside.

Once dough has set for 20 minutes, lightly flour one ball and pass it through the pasta maker several times until you reach desired thickness, adding extra flour as needed to avoid sticking. Set aside for at least 10 minutes and continue with the 3 remaining balls.

Now, pass the stretched dough through the cutter for the desired shape. Lay out to dry out a bit, or hang on a pasta dryer if you have one (I don't and it worked out fine).

While pasta is drying out, bring a large pot of salted water to boil. In a large nonstick skillet, warm olive oil. Add garlic and saute 30 seconds. Add sun dried tomatoes and cook about 2 minutes. Stir in olives. Keep warm. Cook the pasta about 4-6 minutes in salted water until desired consistency is reached. Drain and reserve 1/2 cup pasta water. Toss in olive oil, tomato and olive mixture and add pasta water as needed for moisture. Add 3/4 cup parmesan and pine nuts and toss to combine.

Serve with additional parmesan for serving and enjoy!

Italian Grapefruit Cocktail (or mocktail)

2011-02-23T19:19:00.005-06:00

Following up on my Grapefruit, Beet and Salad recipe, with the additional Rio Star grapefruit we had on hand, I decided to make this Italian Lemonade recipe from Giada de Laurentiis, but with a twist. We enjoyed the first half of the batch with Italian sparkling water at our picnic, and the second batch we enjoyed with Champagne the next day at brunch!

Italian Grapefruit Cocktail

2 cups water
2 cups sugar
1 bunch basil
3 Rio Star grapefruit
1 bottle Italian sparkling water OR 1 bottle Chamapgne

First, make your basil simple syrup. Combine the water and sugar in a medium sauce pan and simmer until sugar evaporates. Stir in basil and simmer 5 minutes. Strain out the basil leaves and place in refrigerator to chill.

Next, juice the grapefruit so you have about 2 cups. If you're smart, you'll juice a few extra for more tomorrow (I did!)

To assemble the drinks, pour 1 part basil simple syrup, 2 parts grapefruit juice and 2 parts Italian sparkling water or champagne in a fun glass and stir to combine. Taste and add additional simple syrup to match your preference, but this ratio was perfect for me. enjoy!

*I wrote this post on my own free time and not for work. Full disclosure, TexaSweet Citrus is a client of mine, but I love Rio Star Grapefruit and wanted to post this anyway. Enjoy!

Grapefruit, Beet and Burrata Salad

2011-02-20T12:39:00.007-06:00

Rarely do I have inspiration come from so many places to meet for one delicious dish. Let me explain: One of the food clients I represent is TexaSweet Citrus, and as part of a program we were doing right here in Austin to promote Rio Star Grapefruit, we hosted a dinner at FINO with several bloggers and area food media to enjoy a dinner with some juicy, red grapefruit. At the dinner, one of the dishes was a salad with red grapefruit, beets and burrata. I've been hearing a lot about burrata in the past few months but hadn't tried it yet. It was such a unique, luscious texture and flavor that I was determined to use it myself. I recalled Jodi of Tasty Touring mentioning they sell it here in town at Antonelli's Cheese Shop, so I went there to pick some up.

Another embarrassing confession, I can probably count on one hand the number of times I've had beets, and I've never prepared them myself. This salad made me realize that they are, in fact, delicious! I asked Teddy from Fun With Your Food about how to prepare them, and she said simply peeling and cubing them like you would squash, tossing with olive oil and salt and pepper and roasting a while would yield delicious flavor. Thanks Teddy - you were right!

Finally, while flipping through the March issue of Food and Wine, I came across a recipe for Spinach Salad with Citrus and Roasted Beets. Um, perfect! So, I tweaked this recipe by using fresh spinach instead of steamed and added in a healthy dose of burrata. This salad was delightful, I hope you'll try it!

Grapefruit, Beet and Burrata Salad

4 small beets
4 tablespoons olive oil, divided
Salt and pepper to taste
1/4 red onion, thinly sliced
1/4 cup red wine vinegar
1 Rio Star grapefruit
6 ounces fresh spinach or spring mix
1 tablespoon dijon mustard
4 ounces burrata cheese, torn in pieces

Preheat oven to 350. Peel beets and cut into 1-inch dice. Place on a baking sheet, drizzle with olive oil and sprinkle salt and pepper; toss to combine. Roast about an hour to an hour and 10 minutes until they are tender.

Meanwhile, combine sliced red onion and red wine vinegar in a bowl and let sit for about an hour.

Slice the top and bottom off of the grapefruit, then stand on one end and cut off the remaining peel with a knife from top to bottom. Next, use your knife to cut along the section and pop out. Continue until all the sections have been cut out. Here's a link with better instructions and photos: http://texasweet.com/About-Texas-Citrus/Quick-Sectioning-Tips

Combine the spinach with sectioned grapefruit and roasted beets. Reserve 3 tablespoons of the red wine vinegar from the onions and whisk with remaining olive oil, dijon mustard and salt and pepper to taste. Toss with salad. Toss in burrata pieces with your fingers and enjoy!

Salad and a sandwich picnic with a view at Mt. Bonnell

Trace Restaurant Review

2011-01-23T21:00:00.011-06:00

Lindsay and I were recently invited to eat at Trace Restaurant located in downtown Austin in the newly opened W hotel. They had just hosted a blogger event and graciously offered us a $100 gift certificate to come back even though we couldn't made it. The ambiance was quiet and sophisticated, but with a very comfortable feel. High-backed velvet booths lined the walls and warm light shone from the corners of the ceiling on to the white chairs in the middle of the room. It was a quiet evening with only six other tables eating with us, and even though the music was soft, it was just loud enough to prevent us from eavesdropping on our neighbors.

Food:

We started off with a wild mushroom and polenta appetizer, which featured a farm-fresh poached egg. The egg was perfectly cooked and the creamy yolk really enhanced the polenta, but somehow the mushrooms fell a little short. We both liked it, but felt that the mushroom flavor was nothing out of the ordinary.

From there Lindsay ordered the crispy snapper while I had the rabbit pot pie. The snapper was decent, but best part about the dish was the pistachio pesto it was resting in. Despite the pesto, we both agreed that the rabbit pot pie was the better choice. The crust on top was moist and doughy with a beautifully glazed golden brown color. The filling was not creamy at all, but a delicious mix of garden greens and rabbit that wasn't dominated by too many carrots or celery.

With our meal we ordered two sides: crushed potatoes with garlic, and fried olives. Neither side impressed us, and we both felt that with an appetizer our sides weren't really necessary. The potatoes were good, but a little plain. I think I was expecting them to be a little creamier and more seasoned like a nice hearty mashed potato, but instead it was simply crushed potato with garlic. Lindsay and I had different thoughts about the olives. I thought that the green olive flavor was a little too strong and I simply couldn't eat more than two or three, but Lindsay felt that there was a little too much breading, and so couldn't bring herself to eat that much fried food. Between us we left three or four in the bowl.

We finished with a bourbon and chocolate pecan pie topped with vanilla ice cream with a chocolate swirl in the middle. To call it a pie would be unfair, it was more like a collection of glazed pecan halves bathing in a small chocolate puddle. Delicious.

Drinks:

I was intrigued by the cocktail menu, and managed to fit in two drinks: the tamarind margarita, and the peppercorn martini. Despite the fact that I couldn't find the tamarind flavor, I thought it was an excellently prepared margarita, so no fault there. Likewise I felt the peppercorn martini was dominated by the flavor of the basil leaf floating in it, but I still enjoyed the spicy aftertaste of pepper. We both loved the martini, so much so that Lindsay nearly didn't give it back after I let her taste it!

Critiques:

We both felt a little constrained for choices, especially when it came to picking an appetizer for two. The menu is divided into three sections: "shared", "small plates" and "large plates". Of the three shared options, only one was a small enough to be eaten by two, and of the small plates, 4/8 were either a soup or a salad. There were only five large plates, although two more specials were offered just before we ordered.

Overall we enjoyed many of the dishes, but were nonplussed by a few. The drinks were all well put together, and might make a promising happy hour or brunch. The ticket for the whole meal came out to be $150 for 4 drinks, 1 appetizer, 2 main courses, and 2 sides. A little on the pricey side, but we weren't holding back, and we left quite full.

Lemon Parmesan Swordfish Steaks

2011-01-09T22:35:00.006-06:00

Ok, so swordfish wasn't officially on my list of new ingredients to try for the blog, but I HAVE been meaning to attempt it. Luckily, this recipe was simple and ROCKED and I couldn't wait to share it. We enjoyed it with a simple Greek salad to utilize the lemon juice and the parmesan that I already had out and was grating :)

Since this was a Sunday meal, I prepared the Pioneer Woman's easy Olive Focaccia bread to go with it. It takes a few hours, but it has easy ingredients and takes little effort - give it a try!

Lemon Parmesan Swordfish Steaks

1 pound swordfish steak
Kosher salt
Crushed black pepper
2 tablespoons butter (divided)
2 teaspoons shredded parmesan
2 teaspoons lemon zest

Preheat oven to 400 degrees. Season swordfish with salt and pepper liberally on both sides (especially the pepper!). Heat a cast iron skillet (or other oven-safe pan) on medium high heat and melt 1 tablespoon butter. Cook swordfish about 4 minutes, then flip and place in oven, cooking for another 9 minutes.

Meanwhile, combine remaining 1 tablespoon butter with parmesan and lemon zest. Spread over swordfish and enjoy!

Simple Greek Salad

6 ounces spring greens
1/2 cup artichoke hearts, cooked and cooled
1/2 cup sliced olives, assorted
2 tablespoons lemon juice
3 tablespoons shredded parmesan
Salt and pepper to taste
Balsamic vinaigrette

Two-for-One Sweet Potato Chili

2011-01-09T11:42:00.007-06:00

I love chili, and while I have a few favorite recipes, it can be fun to mix things up. While perusing through the January 2011 issue of EatingWell, I came across their Sweet Potato & Black Bean Chili and thought it would be a delicious and healthy way to satisfy my chili craving. Luke and I enjoyed it for lunch on a Saturday, and I had the idea to combine it with scrambled eggs on Sunday for a healthy spin on huevos rancheros. Yum!

Sweet Potato & Black Bean Chili
From EatingWell Magazine, Jan/Feb 2011

1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
4 teaspoons ground cumin
1/2 teaspoon ground chipotle chile
1/4 teaspoon salt
2 1/2 cups water
2 15-ounce cans black beans, rinsed (I used only one can)
1 14-ounce can diced tomatoes
4 teaspoons lime juice
1/2 cup chopped fresh cilantro

Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.

Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

Sweet Potato Chili Scrambled Eggs

4 eggs
1 tablespoon milk
Salt and pepper to taste
1 tablespoon butter
1 1/2 cups sweet potato & black bean chili (recipe above) - warmed up
1/3 cup shredded cheese (I used 2% mozzarella)
1/2 tortilla chips, crushed

Whisk eggs and milk together until thoroughly combined and season with salt and pepper. Heat a large skillet on medium heat and melt butter. Poor in egg mixture and mix around with a spatula until nearly done - about 2 minutes. Add chili mixture and stir to combine, about 30 seconds. Top with cheese and stir. Serve with tortilla chips (or in a tortilla wrap if you have them on hand). Enjoy!

New Year, New Ingredients

2010-12-29T13:51:00.003-06:00

Sometimes even the most adventurous cooks and eaters can fall into a food rut, and while I don't consider myself amongst the most adventurous, I do lament that I have several "safe eating" patterns that I've fallen into in 2010.

With that in mind, I want to make a list of ingredients that I rarely, or never use, but would like to. Here are a few to get me started:

Eggplant
Tofu
Mussels
Tarragon
Fennel
Leafy greens (kale, mustard greens, etc.)

What ingredients do you shy away from? What would you like to see me experiment with in 2011? What are your New Years resolutions?

Happy New Year!

-Apron

Giada's Chocolate Almond Honey Tart

2010-12-27T13:15:00.006-06:00

Are you looking for the easiest and most impressive dessert recipe to bring to a New Year's party? Look no further than this yummy, RICH tart, with only 6 ingredients from Giada de Laurentiis. Be warned, it packs a lot of flavor, so serve small squares and watch them disappear! Pair with a chocolatini for a REAL chocoholic experience :)

Chocolate Almond Honey Tart

1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature, plus extra for coating the pan
9 chocolate graham crackers, 5 1/2-ounces total
2 tablespoons slivered almonds
3/4 cup heavy cream
1/4 cup honey
12 ounces semisweet chocolate chips

Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan.

Place the graham crackers and almonds in the bowl of a food processor. Process until the mixture forms fine crumbs, about 15 to 20 seconds. Add the butter and pulse until incorporated. Press the crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Cool to room temperature, about 20 minutes.

In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 5 hours or preferably overnight.

Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Cut into wedges and serve.

Keep these in the fridge until ready to serve, as the chocolate gets messy if left at room temperature.

Pear, Pecan and Sweet & Spicy Bacon Salad

2010-11-22T22:00:00.004-06:00

Someone has been a naughty blogger. If santa read food blogs, I would've gotten nothing but coal in my stocking. Lucky for me, he doesn't :) Here's a yummy holiday salad if you're feeling naughty OR nice!

Pear, Pecan and Sweet & Spicy Bacon Salad

1 tablespoon brown sugar
1 teaspoon chili powder
Dash cayenne pepper

3 slices bacon

6 ounces spring greens
1 pear, sliced
1/2 cup chopped pecans
1/4 cup crumbled gorgonzola
Balsamic vinaigrette

Preheat the oven to 400 degrees. Mix together the sugar and spices, then lightly coat bacon with the spice mixture. Lay on a baking sheet and cook until crisp.

Meanwhile, toss together the spring greens, pear, pecans and gorgonzola. Add in the cooked bacon and dressing, then toss to combine.

Enjoy as a light meal or pair with your favorite bread or salad for something a bit heartier.

Bacon Squash Risotto

2010-11-22T21:59:00.002-06:00

What is perfection in a bowl? Salty bacon, creamy risotto and sweet butternut squash. This recipe has a short ingredient list, but it definitely isn't short on flavor! This was a perfect meal for two using up a leftover half of butternut squash and finishing up the bacon in the fridge. It's a fantastic post-Thanksgiving treat when you're tired of turkey :)

Bacon Squash Risotto

1 pound butternut squash, cut into 1-inch cubes
1 tablespoon olive oil
3 slices bacon, diced
1/4 cup red onion, diced
3 cloves garlic, minced
1 cup arborio rice
1/2 cup dry white wine, at room temperature
5-6 cups chicken broth, warm
1 cup shredded parmesan cheese
2 teaspoons fresh thyme, chopped

Salt and pepper to taste

Preheat oven to 400 degrees. Spread out butternut squash over a baking sheet and drizzle with olive oil. Toss to coat. Bake about 30 to 35 minutes and remove. Set aside, keeping warm.

Meanwhile, heat a dutch oven over medium heat. Cook bacon until crisp; remove from pan, reserving drippings.

Add onion and garlic to bacon drippings and saute 2 minutes. Add rice and cook for another 2 minutes, stirring frequently. Pour in wine and stir one minute, until nearly evaporated. Add chicken broth, 1/4 cup at a time, stirring often and pouring in more broth once it has been absorbed. This process should take about 25 minutes.

Remove risotto from heat and stir in parmesan cheese, reserving a few tablespoons for garnishing at the table. Stire in squash, reserved bacon and fresh thyme and season with salt and pepper to taste.

Coq au Vin-Off

2010-11-11T10:25:00.007-06:00

What do you do when Bon Appetit has a recipe for Quick Coq au Vin one month, and Cooking Light shares a recipe for Easy Coq au Vin the next month? Why - you try them both! Emily of Cooking Inside the Lines and myself often have similar tastes in magazine recipes, so we were tickled to find out that I had tried Bon Appetit's and she had tried Cooking Light's rendition. Naturally, we decided to flip flop and try the other and compare which coq au vin dish would reign supreme.

Quick Coq au Vin - courtesy of Bon Appetit

I made the Bon Appetit version with boneless, skinless chicken thighs and absolutely loved it for its depth of flavor and simplicity. I thought, how can a Cooking Light recipe match up against this?

Easy Coq au Vin - courtesy of Cooking Light

Although the ingredient list for Cooking Light's was longer, I enjoyed the added benefit and textures of veggies mixed in. Not to mention I used bone-in, skin-on chicken thighs and drumsticks.

In the end, Emily and I came to the same conclusion - we wish we could combine the two recipes! Either one you try, you'll be the hero of your dinner table - give it a shot!

Roasted Chili Citrus Chicken Thighs with Olives and Potatoes

2010-10-24T20:45:00.005-05:00

I don't often post recipes that are straight from a magazine or cookbook, but in this instance, I just had to! Bon Appetit really knocked one out of the park with this delicious dish featuring one of my favorites - olives! You'll want to keep going back for more, and you'll definitely be fighting over the leftovers (that is if there are any!)

Roasted Chili Citrus Chicken Thighs with Mixed Olives and Potatoes

1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges (ok, I didn't peel mine and they were just fine!) :)
8 large skinless chicken thighs with bones
2 tablespoons fresh lime juice, divided
1/3 cup fresh orange juice
3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon smoked paprika
2 teaspoons finely grated orange peel
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 cup low-salt chicken broth
2 tablespoons coarsely chopped fresh cilantro, divided
1 tablespoon coarsely chopped fresh parsley
50 olives (preferably mixed colors and sizes)

Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.

Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.

Meanwhile, place chicken thighs on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425°F. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.

Barbecued Pulled Pork Enchiladas

2010-10-24T20:01:00.010-05:00

Have you ever found yourself in possession of a large amount of pulled pork? I love everything about it - making it is a breeze (hello easy crock pot meal!), it's so tender and juicy and there are a ton of things to do with it! When my roommate Rachel moved to Michigan, she bestowed her Omaha Steaks barbecued pulled pork stash upon me, so I was befuddled to do with 6 1-lb packs of pulled pork.

Luckily, Des from Life's Ambrosia has a great recipe for pulled pork enchiladas, which I've slightly adapted here. Trust me, you'll find yourself making a few extra pounds of pulled pork next time just so you can make these enchiladas :)

Barbecued Pulled Pork Enchiladas

For the sauce:
1 tablespoon olive oil
1/2 onion, diced
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper1 14-ounce can tomato sauce
1 roma tomato, diced
Salt and pepper to taste
1 tablespoon chopped cilantro

For the enchiladas:
2 teaspoons olive oil
1/2 onion, sliced
1 poblano pepper, seeded and sliced
1 jalapeno pepper, seeded and sliced
1 pound barbecued pulled pork, cookedCanola oil (enough to cover bottom of a skillet about 1/4 inch high)
12 corn tortillas
3 cups sharp cheddar cheese, shredded and divided

Warm olive oil in a medium sauce pan. Add onions and garlic and saute 3 minutes. Add in spices and cook another minute. Stir in tomato sauce and diced tomato and simmer 8 to 10 minutes. Season with salt and pepper and stir in cilantro; set aside.

Meanwhile, warm 2 teaspoons olive oil in a large cast iron skillet over medium heat. Add onions and peppers and cook about 8 minutes, until starting to char. Stir in pulled pork and cook to warm through. Remove from heat.

In a small skillet, heat canola oil until about 360 degrees (or when small bubbles form around the end of a wooden spoon when placed in it). Cook tortillas, one at a time, about 10 seconds on each side. Set on paper towels to remove excess oil.

Heat oven to 350 degrees. In a 9 x 13 pan, spread 3/4 cup tomato sauce over bottom. Place about 2 tablespoons pork mixture in each tortilla and top with about 1 1/2 tablespoons cheddar. Roll and place in pan, one right next to the other. Repeat until all tortillas are used and pan is filled. Top with remaining tomato sauce and spread remaining cheese over (1 to 1 1/2 cups). Cover and cook 15 minutes. Remove cover and cook another 5 minutes, until cheese and melted and just starting to brown.

Let sit at least 10 minutes before digging in, but this is also a great meal to make a day ahead!

Austin Must-Try: Uchiko

2010-10-05T12:44:00.011-05:00

If you're a fan of food living in Austin, by now you've heard of Tyson Cole's new restaurant - Uchiko. Whether or not you've been is another story. I've been lucky enough to attend their soft opening, a private food blogger event and sit at the sushi bar with a friend thanks to a generous $100 gift card from their awesome PR team. Life is good.

As a result of my good fortune, I've tried numerous things on the menu, and yes, it IS that good. Are some of the menu items pricey? Yes, but they're worth it. There are also several affordable dishes that you can walk away feeling satisfied and with your wallet not fully depleted. The bottom line? You need to check Uchiko out - whether it's for a romantic dinner, a fun night out at the sushi bar or for their saki social happy hour where you get some great steals.

Here are a few of my favorites captured from my various trips there - I can't wait to go back!

My favorite bargain purchase: tempura eggplant. $4 for a bowl of these beauties - the texture is to die for!

You can't have an Uchi or Uchiko experience without having the pork belly - Tyson Cole makes the best! He's got two pork belly options at Uchiko - obviously I tried both. This is the bacon sen.
Just make sure you finish your trip with the fried milk. You'll thank me :)

Bacon Apple Salad with Candied Walnuts

2010-09-25T20:55:00.006-05:00

With the weather getting cooler, I often get excited about the slow cooker and other delicious comfort foods. With all that heaviness, it's refreshing to also celebrate fall with a crisp salad. I'd never candied walnuts before and was pleased not only how easy it was, but what a yummy difference it made in this salad. This one was simply satisfying!

Bacon Apple Salad with Candied Walnuts

1/2 cup walnuts
1 tablespoon butter, melted
3 tablespoons brown sugar
1 slice bacon
1 shallot
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
4 ounces salad greens
1 apple, cut into 1 inch pieces
1/4 cup cranberries

Preheat oven to 375 degrees. Spread walnuts over a baking sheet and roast 5 to 6 minutes. Toss walnuts with melted butter until thoroughly coated, then toss with brown sugar.

Heat a skillet over medium heat and cook bacon until crisp. Remove bacon from skillet, reserving drippings, and crumble. Add shallot to skillet and saute 2 minutes, then stir in balsamic vinegar and olive oil. Remove from heat.

In a large bowl, combine salad greens, apple pieces and cranberries. Add walnuts, bacon and balsamic shallot dressing and toss to combine. Serve with crusty bread and enjoy.

Blackstar Co-op Review

2010-09-25T10:34:00.006-05:00

I was very excited when I heard that Blackstar Co-op brewpub was actually open for business. When I first heard of Blackstar it was just a group of homebrewers and beer enthusiasts who wanted to share their love of beer with everyone. Since then they've actually built their own brewpub, and are preparing to brew their own beer for their official opening in mid to late October. For their soft opening until then they are serving a very nice selection of 20 craft brews from around the country, with a heavy emphasis on local breweries (Live Oak, (512), St. Arnold's).

I was sure the beer was going to be good, but I was curious about the food and service. Blackstar takes the English orderly queue style for ordering beer and food (think Draught House), but has a very modern open ambiance. The servers will not accept tips, and instead respond that they are paid a "fair and even wage". Personally I find this very refreshing... I'm not a big fan of the tip system, and I like not having to add 20% to my check at the end of the night. Despite this, the prices are very reasonable for both their food and beer.

Lindsay and I ordered Shrimp and Grits, Popcorn Tofu, and a Grilled Cheese Sandwich. Everything was amazing, especially the shrimp and grits. The grilled cheese came on some good sourdough bread, and with English chips (ie, fries) seasoned with plenty of garlic. Typically I'm willing to overlook some bar-food quality of good beer, but that's not necessary here. Needless to say, I'm sold.

Urban Restaurant Review

2010-09-18T18:40:00.016-05:00

Hello AA Readers. This edition of Apron Adventures is made possible by the color Red, the number 10, and Luke. That's right, after being Lindsay's photographer for the last several months, I thought it would be nice to start actually writing some posts. Since Lindsay has the home front covered so well, my posts will mostly be restaurant reviews.

Last week Lindsay and I were invited to a tasting at Urban, the restaurant in the Westin Hotel in the Domain. They recently hired a new chef (Mizael Saucedo, formerly at Bess), and are in the process of creating a new menu. Our tasting menu had 10 items, including a dessert, but they weren't able to tell us which of those plates would make it on to the new menu.

First, the dishes that really stood out were the sweet corn bisque, which was thick and creamy, with a deliciously roasty yet tangy undertone, and the pork prime rib, which was just a perfectly cooked cut of pork, served with baked apples and a warm-tasting sauce. My menu says it was caramelized soy, but it tasted like some sort of squash.

A close second to my two favorites was the butternut squash risotto. It was cheesy and rich without being too heavy or too thick. Also worth getting was the steak salad and the bacon spinach salad. I tend to be a sucker for interesting steak or bacon salads, and both of these were good, but I'd pick the steak salad again just for the warm strips of steak with bright pink centers.

The rest of the dishes we were served were well prepared, but didn't quite stand out as memorable foods. The crab cake was breadier than I expected. The quail was quail, typical bone-picking complaints there. Keeping with the pork prime rib and the steak salad, the bar steak was excellently cooked (I like my steaks on the medium side of rare), but didn't have enough supporting flavors.

The one dish everyone at the table agreed was lackluster was the seared tuna, served with fingerling potatoes, and truffle vinaigrette. The entire dish was served somewhere between chilled and room temperature, which might have made sense for the tuna if it were a little colder, but really felt odd for the potatoes. The tuna itself tasted alright, but had almost no flavor.

For dessert we were served an avocado tres leches cake. Wow. I'm hard to please for desert because I don't have much of a sweet tooth, but this one was moist yet still fluffy, sweet yet not overpowering. I'd never had an avocado tres leches before. The avocado adds more to the texture than the flavor, and the result is a smooth creamy feel, and a slight green color.

Late Summer Vegetable Risotto

2010-09-16T19:58:00.007-05:00

I finally made a trip out to the Barton Creek Farmers Market (open Saturdays 9 - 1), and loved all the delicious food! It reminded me a lot of the downtown Austin farmers market in terms of offerings, but the scene is different. Bonus is easy parking! Anyway, I pickedup some delicious tomatoes and wanted them to shine in a risotto since I haven't made one in ages. The tomatoes with the goat cheese offered that special something I was looking for.

Want to make this a vegetarian risotto? Forgo the bacon and use 2 tablespoons olive oil and replace chicken broth with your favorite vegetable stock!

Late Summer Vegetable Risotto

2 cups diced tomatoes (I used red and green tomatoes)
3 tablespoons olive oil, divided
1/2 pound fresh green beans, trimmed
2 ears corn, kernels removed
2 slices bacon, chopped
1 large shallot, diced
2 cloves garlic, minced
2 cups arborio rice
1/2 cup dry white wine, at room temperature
5-6 cups chicken broth, warmed
Salt and pepper to taste
2 ounces goat cheese
1/2 cup shredded parmesan cheese, divided

Preheat oven to 350 degrees. Toss tomatoes with 1 tablespoon olive oil and roast about 20 minutes. In the meantime, heat a large pot of water to boil, then cook green beans about 2 minutes to slightly cook yet keep some crunch. Heat a large skillet on medium heat and warm additional 1 tablespoon olive oil. Roast corn and green beans about 10 minutes, until cooked and slightly charred. Set vegetables aside, keeping warm.

Cook bacon in a dutch oven over medium low heat until crisp. Remove bacon, preserving drippings. Stir remaining 1 tablespoon olive oil into bacon drippings and warm, then stir shallots and garlic into drippings and saute one minute. Add rice and cook, stirring constantly, about 2 minutes. Add wine and cook another minute, stirring.

Start adding broth to rice mixture, 1/4 of a cup at a time, stirring constantly. As rice absorbs the broth, add additional liquid. This should take about 25-30 minutes. If the rice is absorbing the liquid too quickly, turn down the heat. After the 25-30 minutes, mixture should be creamy. Stir in goat cheese and mix to incorporate, then add parmesan. Stir in vegetables and crumbled bacon and serve, with additional parmesan on the table. Enjoy!

Chipotle Pork Tacos with Guacamole

2010-09-16T19:46:00.004-05:00

Looking for heat that gives a one-two punch? Try a spicy marinaded pork that's then pair with sauteed Hatch chili peppers. There was a whole lotta flavor wrapped up in those little corn tortillas - it had us both going back for more!

Chipotle Pork Tacos with Guacamole

1 pound pork tenderloin
3 chipotle chilies in adobo sauce
2 cloves garlic, minced
1 tablespoon lime
1 tablespoon honey
3 tablespoons olive oil, divided
Salt and pepper to taste
1/2 red onion, sliced
1 hatch chili, seeded and sliced
Canola oil (enough to go up 1/4 inch in a skillet)
8 corn tortillas
Guacamole
Sour cream
Cotija cheese

Place the pork in a large ziplock bag. Chop the chilies and place in bag with 1 tablespoon adobo sauce, garlic, lime, honey and 2 tablespoons olive oil. Rub marinade into pork with salt and pepper. Marinade 1-2 hours in refrigerator.

Preheat oven to 375 degrees. Remove pork from ziplock bag and place in an oven safe dish. Bake about 30 minutes, until pork is 150 degrees. Let pork rest about 5 minutes, then cut into thin slices or shred.

In the meantime, heat the remaining tablespoon olive oil in a cast iron skillet. Saute onions and hatch chilies on medium low heat for about 10 minutes, until soft and lightly charred. Set aside.

In a small skillet, warm canola oil until about 350 degrees, or when the bottom of a wooden spoon forms bubbles around it when placed inside. Cook tortillas in the oil one at a time for about 10-15 seconds per side. Drain on a paper towel.

Assemble tacos by spreading sour cream and guacamole on tortillas, then topping with shredded pork, peppers and onions and topping with cotija cheese. Enjoy!

Tagliatelle with Fresh Corn Pesto

2010-08-29T20:28:00.004-05:00

So I realize I just did an extensive post on corn, but maybe you didn't know just how much I love corn. When I opened the August issue of Bon Appetit to find that they had a whole section devoted to corn, I turned into a giddy little girl. You will too (I don't care who you are) after you make this recipe.

I took a few small liberties, but the credit all goes to Bon Appetit. I can already tell this will be a favorite in my house for many summers to come!

Tagliatelle with Fresh Corn Pesto
*includes a few tiny tweaks from yours truly :)

4 bacon slices, chopped
5 cups fresh corn kernels (cut from about 6 large ears)
1 large garlic clove, minced
1 1/4 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese plus additional for serving
1/2 cup pine nuts, toasted and divided
1/3 cup extra-virgin olive oil
12 ounces tagliatelle
3/4 cup coarsely torn fresh basil leaves, divided

Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 5 minutes. Transfer 2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 3/4 cup Parmesan, 1/3 cup pine nuts and 1/4 cup basil leaves. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves, 3 tablespoons pine nuts and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

Chicken Salad with Plums and Blue Cheese

2010-08-29T20:14:00.004-05:00

This simple salad started as an excuse to use the remainder of some delicious blue cheese I had, but quickly escalated into a real punch of flavors that was so good! It's funny how that often seems the case - you make a meal simply to use up an ingredient but the results far exceed expectations.

Chicken Salad with Plums and Blue Cheese

2 boneless, skinless chicken breasts
Salt and pepper to taste
2 plums
5 ounces mixed greens
3 ounces crumbled blue cheese
3 tablespoons balsamic vinegar (I used some fancy date balsamic vinegar)
1 tablespoon extra virgin olive oil

Preheat a grill pan on medium high heat and spray with cooking spray. Pound chicken breasts to 1-inch thickness and season well with salt and pepper. Grill about 8 minutes on both sides, or until juices run clear. Let chicken rest about 5 minutes, then slice.

Meanwhile, slice the plums then toss with greens and blue cheese. Whisk balsamic vinegar and olive oil together then toss with salad. Top with chicken and season with additional salt and pepper as needed. Enjoy!

Gettin Figgy with It

2010-08-17T11:17:00.007-05:00

Ok, super cheesy I know. However, I spent the weekend sampling figs at Central Market for a client of our California office's, the California Fig Advisory Board. Now, I'm already a HUGE fig fan. I discovered fig jam several years ago and put it on just about anything. Later on I found out just how delicious and succulent fresh figs are. So after a weekend of sampling them, of course I picked up some to take home for cooking!

Since Luke is out this week, I'm taking it a bit easy on the cooking (because of cooking for one and the fact that it's 100+ degrees out, and who wants to be burning up the kitchen?!). So, it's paninis for me. I love paninis because they're so simple to make, require only a few quality ingredients, but are such a TREAT!

Fig and Prosciutto Paninis

1/2 loaf ciabatta bread

2 ounces brie, at room temperature

4-6 thin slices prosciutto

4 ripe figs, any variety (I used calimyrna and black mission)

Arugula

Slice the bread horizontally, then remove excess bread from the middle if it's too thick. Spead brie over top and bottom layers, then top with prosciutto. Slice the figs and layer over the prosciutto, then top with arugula. Then either place in toaster oven (which I did because I was at work) or press on a panini grill until the bread is toasted and cheese is melting. Note the before and after pictures and that ooey gooey goodness!

I forgot the arugula on my panini today, so it's no in the picture. But know that it adds a bit more veggie appeal and lovely green color!

Please note that this post is my own and is in no way associated with my agency or the California Fig Advisory board. I just love figs! :)

Roast Chicken and Pickled Blueberries

2010-08-08T20:52:00.004-05:00

Pickled blueberries. I wish I could say I was clever enough to think up - or create them- myself. Sadly, I am not. Luckily, I know people who are! The Cosmic Cowgirl was kind enough to share a jar of her pickled blueberries with me while chatting at the opening of La Sombra (was extremely pleased with their opening, and their pisco sours were delicious!).

Several weeks went by and I couldn't think of how to do these blueberries justice. Finally, I let them adorn a simple roast chicken breast and paired with delicious veggies which turned out to be just the right way to let these little berries shine. Not all of you will be lucky enough to enjoy these pickled blueberries yourself (unless she's kind enough to post the recipe on her blog - hint hint :) ), so perhaps try your favorite jam whisked with a bit of vinegar to add your own bit of zing to your favorite fruit.

Roast Chicken with Pickled Blueberries

3 cloves garlic
2 tablespoons honey
Juice of one lime
1/4 cup olive oil
Salt and pepper
4 boneless, skinless chicken breasts
1/3 cup pickled blueberries

Combine garlic, honey, lime, olive oil and salt and pepper in a small bowl. Transfer to a large ziplock bag and add chicken. Seal and toss to coat chicken. Marinade for 2 hours.

Preheat oven to 375 degrees. Shake excess marinade off of chicken and place in a baking dish. Cook for 45 to 55 minutes, or until chicken is 165 degrees. Let chicken rest 5 minutes and serve with blueberries on top.

Rosemary Roasted Vegetables

4 carrots
2 zucchini
2 tablespoons olive oil
Salt and pepper to taste
1 sprig rosemary (optional)
1 tablespoon fresh chopped rosemary

Peel carrots and cut into 1/2 inch thick sticks. Cut zucchini into 1/2 in sticks. Place on a baking sheet and toss with olive oil and salt and pepper. Place extra sprig rosemary on sheet and roast 30 minutes. Toss with fresh chopped rosemary and serve.

Rosemary Blue Cheese Mashed Potatoes (adapted from Claire Robinson's 5 Ingredient Fix recipe)

2 pounds Yukon gold potatoes, peeled
3 tablespoons butter
1 clove garlic, minced
1/4 cup half and half
1/4 cup crumbled blue cheese
1 tablespoon fresh chopped rosemary

Cut potatoes into 1 inch pieces and place in cool water. Bring to a boil in salted water and reduce to a simmer. Cook until fork tender, about 35 minutes. Drain potatoes and set aside.

In the same pot, melt butter and gook garlic one minute. Add half and half and stir to combine. Add potatoes back in and mash to desired consistency. Stir in blue cheese and rosemary and serve.

Sweet Iowa Corn

2010-08-05T20:42:00.007-05:00

If I'm going to take a month off of blogging without telling anyone, I better come back with one heck of a post, right? Well, what better way to start off a new cooking adventure in a new kitchen (that's right folks, Apron has adventured to a new - blue - kitchen!), than with fresh Iowa corn?

Smuggled in my suitcase across the country after a relaxing trip to visit family in Des Moines, I was the proud owner of 6 ears of corn that I decided to use in 2 days. See this tasty take on a soup and salad dinner.

Fresh Corn Chowder

2 pieces bacon, diced
1 yellow onion, chopped
1 clove garlic, chopped
3 cups chicken broth
1 Anaheim pepper, seeded and chopped
3 ears corn, kernels removed
4 small red potatoes, cubed
1 cup half and half
Salt and pepper to taste
1/4 cup fresh chopped cilantro
1/4 cup chopped tomato

Heat a 3 quart cast iron on medium heat. Add bacon and cook until crisp. Remove bacon and reserve drippings in pot.

Add onion and garlic to bacon drippings and simmer 5 minutes, stirring occasionally. Add chicken broth and bring to a boil. Reduce heat, stir in pepper, corn kernels and potatoes. Cover and let simmer 15 to 20 minutes.

Stir in half and half and season with salt and pepper. Use an immersion blender to break up larger pieces of vegetables, maintaining some smaller chunks. If you don't have an immersion blender, either transfer to a blender in batches, or keep chunky.

Serve topped with bacon pieces, cilantro and tomato.

Shrimp and Roasted Corn Salad

2 ears corn, husks removed
3 tablespoons olive oil, divided
1 jalapeno pepper, seeded and diced
1 cup fresh cilantro
1/2 teaspoon cumin
1 teaspoon kosher salt
1/4 cup sour cream
1 tablespoon honey
2 cups romaine, shredded
1 tomato, diced
1/4 cup cotija cheese

Heat a grill pan on medium high heat. Rub corn with 1 tablespoon oil and cook on cast iron until corn begins browning on all sides. Remove and let cool slightly, then remove kernels.

Meanwhile, prepare dressing. Add pepper, cilantro, cumin and salt to a food presser and pulse. Add in sour cream and honey and pulse.

Toss dressing with roasted corn, romaine, tomato and cheese.

Heat a medium nonstick skillet on high heat. Toss shrimp with salt and pepper and saute in skillet 2-3 minutes until done.

What a delicious meal for me and my sweetie!

Pork Chops with Peach Chutney

2010-06-25T17:22:00.005-05:00

It's peach season in Texas, and I just can't get enough! I made this recipe with some very ripe peaches, and I may just recreate it with all the delicious peaches my friends and I picked in Fredericksburg this weekend! While I had several burners going on the skillet, this recipe was quite simple to assemble. I served it with brown rice and very simple, yet delicious green beans - I'll definitely be making that recipe again.

Pork Chops with Peach Chutney

3 tablespoons olive oil, divided

1/2 red onion

1 clove garlic, minced

1/4 cup apple cider vinegar

1/4 cup light brown sugar

4 ripe peaches, cut into 1/2-inch chunks

4 boneless pork chops

Salt and pepper to taste

Heat a medium sauce pan on medium heat and warm 2 tablespoons olive oil. Add red onion and garlic and saute 5 to 7 minutes, until soft and translucent. Add vinegar and brown sugar and cook 2 to 3 minutes, bringing to a simmer. Stir in peaches and cook on medium-low heat for about 10 minutes.

Meanwhile, heat a large skillet on medium heat. Warm remaining 2 tablespoons olive oil. Season pork chops with salt and pepper on both sides. Cook until done, about 2-3 minutes per side. Serve with the prepared chutney.

Rosemary Parmesan Green Beans

1 pound green beans, trimmed

1/2 cup shredded parmesan cheese

3 tablespoons chopped fresh rosemary

1 tablespoon olive oil

Salt and pepper to taste

Steam green beans about 5-6 minutes, so that they maintain a slight bight. Toss with cheese, rosemary and olive oil, then season with salt and pepper to taste.

May Food Adventures

2010-06-01T16:18:00.015-05:00

Alas, there's been a blogging drought on Apron Adventures, but that's not for a lack of food festivities! The month of May was quite busy and the summer shows no signs of slowing down. Happily munching on a delicious peach fresh from the Republic Park farmer's market, let me catch you up:

The people at Ruth's Chris were kind enough to invite me to a tasting. Having come to Austin as a poor college student, I never really envisioned RC's as within my price range, so sadly I've never been (even though I've now worked 1 block away for the past 3 years!) All I can say is wow, I didn't know what I was missing. Who knew the magical equation of a thick, juicy steak plus salt and pepper plus 1,800 degrees (yes, that's no typo) would equal decadent bliss.

If you're looking for indulgent food beyond what you could imagine, The Trailer at Gibson is the place to go. Imagine a cheeseburger sandwiched between donut slices (surprisingly the sweetness of the donut countered with the meat quite nicely) and a hot dog wrapped in bacon topped with a fried egg. Note, this is not for the weak hearted! I'd recommend coming with a hungry group to get a taste of everything. Luckily, they serve our group of food bloggers with small tastes so we could enjoy everything.

Most notably, I took a trip to Seattle with Luke where we then proceeded to eat our way through the city for 5 blissful days. Here are just a few of the culinary highlights:

Palace Kitchen, a Tom Douglas restaurant that stays up late and serves classic cocktails and fantastic appetizers (though I've heard the burger is also to die for). We loved the lavender and goat cheese fondue!

How to Cook a Wolf, in the charming Queen Anne district, boasts an ever-changing menu and a space with merely 6 tables and an L-shaped bar. We sat mesmerized by the executive chef slicing and dicing and were oh-so-pleased with our gnoccheti and halibut.

Etta's, another Tom Douglas restaurant right down in Pike Place Market. We sampled an array of apps and salads, most notably the ahi tuna salad and bread salad with asparagus. We came in not that hungry but couldn't put our forks down!

The Harbour Public House, just a 40 minute Ferry Ride over to quaint Bainbridge Island, is a surprising jewel of a pub. Serving a large list of Washington beers and wines, we once again found ourselves indulging even when we weren't hungry. The menu was quite diverse, but we went for the Canadian favorite Poutine since neither of us had tried it before. The verdict: heavy but delicious!

We happened to be in Seattle during the Seattle Cheese Festival (an annual festival that occurs in Pike Place Market - did I mention it's free?!) Besides the dozens of samples we enjoyed, we watched a session on how to make your own mozzarella. I'd long toyed with the idea of making my own, and this was just the motivation I needed! Over Memorial Day I trekked to Central Market to buy mozzarella curd and proceeded to make my own. The process is a bit tricky, however the most difficult part was reaching into scalding water and handling the cheese! My mozzarella turned out quite tasty (I made it into a margherita pizza with fresh homemade pizza crust), but I think I'll leave cheese making to the experts :)

Now grilling season is upon us and I feel obligated to tell you to go buy the June issue of Food & Wine. They feature one of my favorite grilling magazine features, grill once eat twice. I made not one, not two, but THREE of those recipes in one weekend. Do yourself a favor and check it out :)

Mango Chicken Curry

2010-05-04T17:12:00.006-05:00

When life gives you mangos, make curry! That may not be an obvious conclusion for many, but I've recently started experimenting with making curry, and this was my best yet, which I based off of the Chicken Curry recipe in the March issue of Cooking Light. I used a smooth, ripe Ataulfo mango, but any ripe variety would be tasty in this dish!

Mango Chicken Curry

1 tablespoon olive oil

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces

Salt and pepper to taste

1/2 red onion, chopped

3 cloves garlic

1 red bell pepper, cut into 1-inch strips

1 green bell pepper, cut into 1-inch strips

2 14-ounce cans coconut milk

3 tablespoons red curry paste

2 ripe mangos, peeled, pitted and chopped

3 cups cooked Jasmine rice

Heat a large, nonstick skillet with 1 tablespoon olive oil on medium heat. Season chicken breasts with salt and pepper, then saute until browned and cooked through. Remove from skillet. Heat additional tablespoon of olive oil on medium heat and saute onion, garlic and peppers for 3 to 5 minutes, until soft. Set aside with Chicken.

Combine the coconut milk and curry paste in skillet and bring to a boil. Reduce heat and let simmer until it thickens, about 10 minutes. Stir in mangos and cook about 2 minutes, then add chicken and vegetables. Serve with Jasmine rice.

Celebrating 25 Years

2010-04-19T21:53:00.006-05:00

This past weekend was a time to celebrate anniversaries, 25th anniversaries that is! Not only was it the 25th anniversary of the Hill Country Food and Wine Festival, but it was also my 25th birthday! I could think of no better way to celebrate than with being with my friends enjoying delicious food and wine.

I started off the weekend by having a tasty three course dinner at Hudsons on the Bend with Luke. I went with the girls for restaurant week in the fall and knew that Luke would love it for all the unique meat choices. I knew I wouldn't be disappointed when we chose the Luigi Bosca Reserve Malbec - a smooth, excellent complement to the meat (especially the pecan grilled venison Luke had for the main course).

We started with the infamous Rattlesnake Cakes - paired with a smoky chipotle sauce, they were delicious, though sadly (or maybe not!), I couldn't really tell I was eating rattlesnake. The three courses were just the right balance of flavors, textures leaving me quite full, but not disgustingly so. A wonderful birthday meal!

I'd been looking forward to the wine festival ever since the delightful time we had last year, resulting in delicious free Whole Foods produce. Last year, our stand-out favorite was Siena from Ferrari Carano Vineyards and Winery in California, and it was a favorite again. The food vendors seemed to be few and far between and the tasting sizes were disappointing, except for Spec's who definitely delivered. Overall, it was a fantastic day to enjoy local and national food and wine along with some classic Texas music and hospitality.

Herb Panko Crusted Fish

2010-03-28T20:05:00.006-05:00

I love Luby's. It seems to be one of those polarizing places that people either love or hate. I grew up with almost weekly family meals at Luby's, and I still lament the fact that I don't go there more often even though it's changed over the years. This fish is a nod to my favorite dish there, the almondine fish. It's simple, delicious and easy :)

Herb Panko Crusted Fish

3 tablespoons olive oil
1/4 cup oregano, chopped
4-5 large basil leaves, chopped
1/4 cup shredded Parmesan cheese
1 1/2 cups panko (or plain bread crumbs)
Salt and pepper to taste
2 eggs, whisked
1/2 cup flour
1 1/2 pounds cod (or other firm white fish)
1 lemon, sliced into wedges

Preheat the oven to 425 degrees. Heat a large cast iron skillet on medium high heat with the olive oil. Combine the oregano, basil, cheese, panko and salt and pepper in a medium bowl and set aside. Whisk the eggs in a medium bowl and set aside. Place the flour in a shallow dish.

Season cod with salt and pepper. Dredge in flour, then dunk in egg so that all of the fish is coated. Dredge in panko mixture so it is thoroughly coated. Place in cast iron skillet and cook 3-4 minutes, then flip. Place skillet in oven for 8 to 10 minutes, until the fish is flaky and 145 degrees internally.

Serve with lemon wedges and with roasted potatoes and Lemon Oregano Asparagus (recipe below).

Lemon Oregano Asparagus

2 tablespoons olive oil
1 pound asparagus, woodsy ends removed and then sliced into 1-2 inch pieces
Zest of one lemon
1 tablespoon oregano, chopped
Salt and pepper to taste

Heat a medium nonstick skillet on medium heat and warm oil. Place asparagus in skillet and saute 8 to 10 minutes. Add lemon zest, oregano and salt and pepper and cook another 2 minutes. Serve!

Spicy Sausage Vegetable Pasta

2010-03-28T19:41:00.006-05:00

I got this delicious jalapeno cream cheese at the farmer's market and knew that it needed a special purpose. Paired with spicy Italian sausage, then tempered with a creamy sauce, this was a great contrast of flavors and textures. If you can't find jalapeno cream cheese, simply dice a jalapeno and add it with the mushrooms, then use plain cream cheese.

Spicy Sausage Vegetable Pasta

1 pound whole wheat pasta
1 pound asparagus, woody ends removed, cut into 1-inch pieces
1 pound hot Italian sausage, casings removed
1 tablespoon olive oil
1/2 red onion, diced
3 cloves garlic, minced
2 cups cremini mushrooms, sliced
2 cups marinara sauce
4 ounces jalapeno goat cheese
1/3 cup cream
1/2 cup shredded Parmesan cheese
Salt and pepper to taste

Place a large pot of water to boil. Add pasta and cook 5 minutes. Add asparagus to pasta pot and cook additional 4-5 minutes. Drain and set aside in a large bowl.

Heat a large nonstick skillet on medium high heat. Add sausage and cook until browned, breaking up into small pieces. Drain fat and set aside in a bowl. Warm the skillet again on medium and heat up the oil. Add the onion and garlic and cook 3-4 minutes. Add mushrooms and cook additional 3-4 minutes. Stir in the marinara sauce and cream cheese and simmer 5 minutes. Stir in cream and simmer another 3-4 minutes. Add sausage back to skillet, and then pour entire skillet mixture into the large pasta bowl. Add 3/4 cup Parmesan and salt and pepper to taste and toss.

Serve with additional Parmesan on the table for sprinkling.

Antonelli's Cheese Shop - Good Neighborhood Cheese

2010-03-08T11:30:00.006-06:00

Last weekend I wandered down to Hyde Park to check out Antonelli's, Austin's newest cheese shop. I'd met owners Kendall and John Antonelli at a cheese and beer pairing workshop put on by Tasty Touring last December at Independence Brewery. These newly weds have a great story that Addie Broyles captured in the Austin American-Statesman.

Walking in, the store was somewhat crowded with three customers, so I had to wait about 5 minutes to be served. No problem there, however, since John remembered me from the cheese and beer pairing workshop and greeted me - so nice to be remembered!

I told him I was looking for a good melting cheese to use on a panini, and he let me sample the Prefere de nos, which had the consistency of brie but the taste was stronger - delicious! I also mentioned I wanted a good snacking cheese, and after a few samples, I walked away with a Clothbound Cheddar from The Cellards at Jasper Hill. I think next time I'll be a bit more vague about what I'm looking for so I can sneak more samples :)

Since the shop is small, their selection isn't the largest in town. But the service they offer and the constant update of their cheese selection is well worth the visit. Go check it out next time you're near Hyde Park!

Of course I had to try out the melting cheese immediately, so here's the panini recipe that was DELICIOUS:

Turkey, Bacon and Pesto Panini with Melting Cheese

1 loaf ciabatta, sliced in half horizontally and sliced into fourths
4 ounces Prefere de nos (or brie cheese), sliced
8 ounces turkey
8 slices cooked bacon
4 ounces pesto
4 ounces lettuce

Preheat a grill pan or panini press on medium heat and spray with cooking spray.

Place a few cheese slices on the bottom pieces of the ciabatta loaf, then top with turkey, bacon and lettuce. Spread about 1 ounce on the inside of the pieces of the top loaf and place on top of sandwiches.

Grill sandwiches about 4 minutes, then turn (if cooking on a grill pan) and cook addition 3 minutes or so, until nice grill marks appear on bread and cheese is melting.

Fun at Cannoli Joe's

2010-03-07T16:30:00.005-06:00

I was invited to a free cooking class at Cannoli Joe's a few weeks ago, which is an Italian buffet restaurant in South Austin. Seeing as I rarely eat Italian food out (not a whole lot of options here in town!), I was excited to give it a shot, especially since there was a chef demo by chef Bob Hauser. Bob was engaging and informative, balancing tips and techniques with the actual cooking method, and peppering in stories from his days at the Culinary Institute of America and top New York restaurants.

There was a three course menu and plenty of wine to go around. One complaint I had was that the wine paired for each course was white. I'm a red drinker myself, however the whites they paired were tasty, so I made sure to enjoy some anyway :)

The first course we sampled was a Bruschetta al Pomodoro. This was my favorite since it combined the tasty bright flavors of bruschetta with a zing of pesto. I never thought to pair the two before, but the punch of flavor was delicious!

Next chef Hauser showed us Agnolotti con Gamberi (or shrimp in ravioli) using fresh pasta stuffed with a shrimp potato stuffing with a creamy pesto sauce.

We finished things off with a smooth Frangelico Bread Pudding, which was surprisingly easy to make.

Bruschetta al Pomodoro (courtesy of Cannoli Joe's)
*sorry, didn't get a picture of this one!
Toasted baguette slices
Extra virgin olive oil
2 cups diced tomato
6 cloves roasted garlic, shopped
1/2 cup balsamic vinaigrette
Salt and pepper to taste
2 teaspoons basil pesto
Parmesan cheese, for garnish

Slice baguette on a diagonal, brush with olive oil and toast until golden brown.

In a bowl, combine diced tomato, chopped roasted garlic cloves, balsamic vinaigrette, salt and pepper. Toss well to coat. Place half of leaf of fresh basil on top of each baguette slice. Spoon one tablespoon of dressed tomatoes onto each baguette slice. Garnish be squeezing two teaspoons of fresh basil pesto on top, then top with a slice of freshly-shaved Parmesan cheese.

For those of us who stuck around too late chatting (you know who you are @misohungry and @hungryengineer :) ) - chef Hauser was kind enough to give us a tour of the kitchen! I snuck a quick pic :)

Cannoli Joe's is looking to start offering classes to the public soon, so if you're interested in learning more about Italian cooking, be sure to check it out!

Apple and Blue Cheese Stuffed Pork Tenderloin

2010-03-05T09:46:00.003-06:00

With pork tenderloin and asparagus on sale, this meal was a no-brainer. Simple for weeknights with go-to ingredients apples, blue cheese and mustard. Enjoy!

Apple and Blue Cheese Stuffed Pork Tenderloin

1 1/2 pound pork tenderloin
2 tablespoons dijon mustard
1/2 apple, cut into thin slices
3 ounces crumbled blue cheese
Salt and pepper to taste

Preheat oven to 400 degrees. Butterfly your pork tenderloin with a sharp knife. Spread mustard on inside of the pork and then layer with apple slices and blue cheese. Fasten the pork tenderloin closed with kitchen twine or toothpicks and season with salt and pepper. Bake until the pork is 150 degrees, about 30 to 35 minutes. I served with roasted asparagus, which was seasoned with salt and pepper and tossed with olive oil and lemon juice.

5 Reasons...

2010-02-15T20:35:00.007-06:00

...to get the March issue of Cooking Light. I tore through it last weekend, flagging about 15 recipes. Needless to say, every meal I made last week came straight from its pages. With that in mind, I wanted to share what I made last week since I didn't really create any of my own recipes!

1. Spicy Shrimp and Grits - this really was spicy and filling, and surprisingly good leftover. I think I went a little heavy on the parmesan, but it was worth it :)
2. Lamb and Chickpea Tagine - These were some unique flavors for me to use, and I even went a little heavier on the spice. Enjoyed with a zinfandel like they recommended, which was wonderful.
3. Pasta with Asparagus, Pancetta and Pine Nuts - Simple, delicious, and we ate too much. I crisped the pancetta in a skillet instead of the oven and then cooked the garlic in the drippings for extra flavor - yum :)
4. Maple and Soy-Glazed Flank Steak - this was great since I already had all the sauce ingredients in my pantry. Word of warning though, when you add the glaze, make sure not to get it on the pan or it will burn when you broil it! I'd recommend adding the glaze after the steak is done cooking.
5. Austin, TX! That's right, my sassy city has been featured in this month's Cooking Light. I haven't tried any of the recipes included on the featured restaurants yet, but I'll definitely be giving Hoover's Eggs Blindfolded over Garlic Cheddar Grits a try soon :)

A Gentle Picnic

2010-02-11T09:38:00.003-06:00

What better way to celebrate romance than with a simple, gentle picnic? In order to make the day not too girly, we started with a tour of Live Oak Brewery, which happens every Saturday at noon, free of charge. If you're a beer lover in the Austin area, definitely check it out as their selection is delicious, and the tour is informative and entertaining!

Next we headed to Mayfield Park for the picnic, since my friends Eric and Emily had both recommended it. Located in West Austin near us, this park also has a garden (which wasn't much to look at in February), but does have dozens of peacocks roaming around! Luke got a great picture of one in the trees above us.

Now for the picnic! We had simple sandwiches which were jazzed up with pineapple jam. By now Apron Adventure readers have probably realized I'm a big fan of using jams in cooking (especially fig!) Adding jam is a simple, affordable way to really elevate a meal with little effort. I keep several on hand and they never fail.

Pineapple Turkey and Ham Sandwiches

4 slices sourdough bread
1/3 cup pineapple jam
2 tablespoons dijon mustard
4 slices lean deli ham
2 slices lean deli turkey
2 slices provolone
2 ounces spring greens

Spread the jam evenly on two slices sourdough and the mustard on the other two slices bread. Layer ham, turkey and provolone on the slices with jam, and top with greens. Top with the mustard slices of bread and enjoy!

We enjoyed this with a simple salad from Giada De Laurentiis which was wonderful for a picnic. I was silly and forgot the sun dried tomatoes, but had added basalmic vinegar for a little added zing. Delicious! Paired with a cool glass of viognier, fresh blackberries and homemade chocolate chip pecan cookies, this was a gentle picnic indeed!

Green Bean, Orzo and Tomato Salad

2010-02-11T09:37:00.003-06:00

Easy alert! This is a great make ahead salad to serve with sandwiches (we had it with grilled cheese!) If you make the orzo just a bit al dente, it'll be the perfect texture the next day.

Green Bean, Orzo and Tomato Salad
1 cup orzo
1 pound fresh green beans, trimmed
1 cup cherry tomatoes, halved
1 cup parmigiano reggiano, shredded
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons chopped fresh thyme
Salt and pepper to taste

Place a large pot of water to boil, add orzo. Cook 5 minutes then add green beans to pot, cooking additional 4-5 minutes; drain. Add orzo and green beans to a large bowl and toss in tomatoes, parmigiano reggiano, olive oil, lemon juice and thyme. Season to state with salt and pepper.

Julia's Beef Bourguignon

2010-02-10T14:06:00.004-06:00

I loved reading Julie Powell's Julie/Julia in my rhetoric of food bloggling class back in college at UT (yes, get jealous). When the movie came out, I was just tickled! It may not be 100% accurate, but very entertaining and reminded me of why I love cooking and blogging.

Anyway, my lovely sister got me Mastering the Art of French Cooking, so like any Julie/Julia fan, the first thing I made was Beef Bourguignon. Never fear, hestitant cooks. While this meal takes time (about 4 hours from start to finish), there's plenty of down time. We even went to fly kites!

Julia Child's Beef Bourguignon: recipe link here. This was the perfect meal for 6 people, my great friends Meg and Matt came over to enjoy, it was such a treat!

Ok and now for the "big news" - after two years of working with an incredibly horrible laptop with an increasingly cracked screen, and lately broken hinges that I had to prop it up, a new laptop has come into my life and I LOVE it. See the pretty new toy below :) Now that I've got a decent machine, you can expect more posts from this happy blogger!

Parmesan Tortellini Salad with Pancetta

2010-02-10T13:43:00.005-06:00

Apologies for the long absence. I have an exciting announcement that I'll post about shortly which held explains my month off.

So Whole Foods was holding a recipe contest for Parmigiano Reggiano on their blog the Whole Story, so I figured why not try and participate? I was a finalist in their budget recipe challenge back in 2008, so it can't hurt right? My fellow Austin foodblogger MisoHungry made a Bacon & Parmigiano Reggiano Wassail Apple Turnover that sounds DELICIOUS. Check it out :)

This recipe is great because it's simple with really big flavors - a really fabulous weeknight meal.

Parmesan Tortellini Salad with Pancetta

1 (20 ounce) package refrigerated cheese tortellini (I used Buitoni)

1/3 pound pancetta, cut into 1/3-inch cubes

1 tablespoon balsamic vinegar

8 ounces spring mix greens

6 sun dried tomatoes, packed in oil

Salt and pepper to taste

1/2 cup parmigiano reggiano, plus more for serving

Cook tortellini to package instructions, drain and set aside. While tortellini cooks, heat a large nonstick skillet on medium heat and saute pancetta, about 6 to 8 minutes, until crisp. Add balsamic vinegar to pan and stir to combine; set aside.

In a large bowl, toss spring mix, sun dried tomatoes, salt and pepper, tortellini and pancetta. Add 1/2 cup parmigiano reggiano and toss. Serve with additional parmiagiano reggiano and enjoy!

Fig and Goat Cheese Stuffed Pork Tenderloin

2010-01-06T21:25:00.005-06:00

Despite appearances, this recipe was fairly simple and easy to make, not to mention everything just kind of flowed. My mom gave me an oven-safe digital meat thermometer for Christmas, so I was anxious to get home and try it. It was so simple and I didn't have to worry about overcooking the pork!

Fig and Goat Cheese Stuffed Pork Tenderloin

1 pork tenderloin (1 - 1 1/2 pounds)
1/2 cup fig jam
3 ounces goat cheese, crumbled
5 fresh basil leaves, torn
Salt and pepper to taste
1 tablespoon olive oil

Preheat oven to 400 degrees. Slice pork tenderloin lengthwise almost the whole way through (stopping just before the edge, like you would a sandwich). Place the tenderloin between two sheets of plastic wrap and pound it until it's about 1/2 inches thin. Spread the fig jam over one side of the pork, then top with crumbled goat cheese, torn basil leaves and salt and pepper to taste.

Now, roll up the pork and fasten with kitchen twine or toothpicks. Now brush the outside with the oil and season with additional salt and pepper.

Insert your meat thermometer if you have it and let it bake about 30 minutes or so until it reaches an internal temperature of 155 degrees.

Remove and let set for about 10 minutes, then slice and serve! I served with simple sides including roasted potatoes seasoned with dried rosemary, salt and pepper tossed in olive oil and green beans with a smidge of butter, salt and pepper and more torn basil.

Chicken, Mango and Grapefruit Salad with Almonds and Goat Cheese

2010-01-06T21:12:00.003-06:00

Like many, I've resolved to lean more towards my healthy habits with the start of the new year. One way I'm doing that is with a bento box my sister gave me for Christmas so I can better plan out my lunches and work snacks to make sure I'm getting all my fruits and veggies :) It's been a blast so far!

Another resolution is to get back to trying new foods. I recently discovered I actually DO like grapefruit, so I decided to not only eat it on its own, but incorporate into a fun salad!

Chicken, Mango and Grapefruit Salad with Almonds and Goat Cheese

6 ounces arugula (or other greens of your choice)
2 cups grilled chicken, cut into 1/2 inch pieces (mine was seasoned with salt and pepper)
2 ripe mangos, peeled, pitted and cubed
2 grapefruit, peeled, sectioned and cut into large pieces
2 ounces goat cheese, crumbled
1/2 cup sliced almonds
1/4 cup extra virgin olive oil
3 tablespoons basalmic vinegar
2 teaspoons sugar
Salt and pepper to taste

Toss the arugula, chicken, mango, grapefruit, goat cheese crumbles and almonds in a large bowl. In a small bowl, whisk together the oil, vinegar, sugar and salt and pepper. Toss the dressing with the salad and serve!

Note, while I do enjoy grapefruit, I need a little sugar which is why I added it to the dressing. Feel free to exclude that from the recipe :)

Tis the Season

2009-12-10T11:14:00.002-06:00

Hello! Now that we're in full-swing holiday party mode, I want to know, what are your favorite holiday entertaining dishes? Appetizers? Desserts? I'll be posting some soon, but would love some feedback on what you love, or what you want to see!

Pork Stew

2009-12-08T17:33:00.005-06:00

What do you do when you buy an 8 pound pork butt for (delicious) pulled pork, but you can only fit 5 pounds in your crock pot? Why, you save 3 pounds and make pork stew another day! This recipe was SO simple since I chopped all the veggies the night before. Threw it in the crock pot Monday morning and came home to a delicious Monday night meal!

Pork Stew

3-4 pounds pork butt

1 onion, chopped into large pieces

1 bell pepper, chopped

4 large carrots, chopped

3 cups mushrooms, cleaned and roughly chopped

1 cup red wine

1 cup beef or chicken broth

1 cup water

1 tablespoon dried oregano

Salt and pepper to taste

Combine all ingredients in crock pot and cook on low 8-10 hours. Remove pork to a large platter, shred with two forks, then put it back in the crock pot with juices. I served over white rice, although it'd be great with pasta, crusty bread, or nothing at all!

Pineapple Turkey Burgers

2009-12-07T19:40:00.003-06:00

I love reading my friend and coworker Emily's blog, Cooking Inside the Lines. We both share a passion for cookbooks and food magazines, but she actually takes the time and diligence to follow recipes and rate them. Thankfully, we have similar food tastes, so she does test runs of all the recipes I want to try. Lately she's been on a pineapple jam kick, which I thought would be the perfect topping for one of my favorites, turkey burgers! This one is a bit decadent and not for the weak-hearted :)

Pineapple Turkey Burgers

Burgers:
2 pounds lean ground turkey
2 tablespoons minced red onion
2 tablespoons minced bell pepper
1 tablespoon basalmic vinegar
1 tablespoon lemon juice
1 tablespoon fresh chopped parsley
Salt and pepper to taste
2 ounces goat cheese

Toppings:
1 tablespoon olive oil
1 red onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 poblano pepper, sliced
1 tablespoon basalmic vinegar
6 whole wheat hamburger buns
1/2 cup pineapple jam
6 slices bacon, cooked and crumbled

Preheat a large grill pan or skillet on medium heat. Combine turkey, onion, pepper, vinegar, lemon, parsley and salt and pepper in a bowl. Form into 6 even-sized patties. Divide goat cheese into 6 portions and roll into balls. Place one ball in the middle of each patty and pull meat around it so that the cheese is hidden in the middle. Grill turkey burgers about 10 minutes on each side, or until the inside is no longer pink.

Meanwhile, heat olive oil in a large skillet and saute onion and peppers on medium heat for about 5 minutes. Add basalmic vinegar and cook another 3 minutes. Toast hamburger buns and spread pineapple jam on each side. Top with a burger patty and basalmic glazed vegetables. Finally, add some crumbled bacon. Then listen to all the yummy noises made at your table :)

I served these with Guy Fieri's Sofrito Mashed Potatoes- love them!

Lemony Shrimp Pasta

2009-12-06T15:37:00.014-06:00

Apron's baaack! Sorry dear readers for the long blogging hiatus. Frankly, I was feeling less than inspired lately in the kitchen, and mostly following recipes. Well, I'm back and feeling more creative than ever, so be on the lookout for more tasty recipes!

Warming our tushes by the fire!

Friday was Christine's birthday, and there's nothing like a birthday to celebrate to get me in the mood to cook. We celebrated with a gentle roommate dinner, some spiked hot chocolate, a hot fire and some Muppets videos. A great night!

Lemony Shrimp Pasta

2 cups cherry tomatoes
1 tablespoon olive oil
24 ounces spaghetti
1 bunch kale
4 tablespoons butter, divided
1 1/2 pounds shrimp, peeled and deveined
Salt and pepper
1 teaspoon crushed red pepper flakes
1/4 cup minced shallot
1/4 cup lemon juice
1 teaspoon lemon zest
1/4 - 1/2 cup dry white wine, room temperature
1 tablespoon cornstarch
Italian parsley, chopped (optional)

Preheat oven to 375 degrees. Place cherry tomatoes on a baking sheet lined with foil, and drizzle with oil. Bake in oven 20-30 minutes, until blistering. Remove from heat and keep wrapped in foil.

While tomatoes cook, heat two large pots of water to boiling. Cook spaghetti in boiling water until al dente and set aside. Cut kale into pieces and boil about 5 minutes, also removing and keeping warm.

For the shrimp, heat a large skillet on medium high heat and melt 2 tablespoons butter. Season shrimp with salt and pepper to taste and red pepper flakes. Cook in skillet 4-5 minutes. Remove from heat and keep warm. Reduce heat to medium, melt additional 2 tablespoons butter and cook shallots about two minutes. Add lemon juice, zest and wine to skillet and stir, scraping up any brown bits, simmering about 5 minutes. Add cornstarch, if needed, to thicken. Mix in shrimp, tomatoes and kale and serve over cooked spaghetti. Garnish with parsley if desired. I served with crusty bread to sop up the delicious lemony wine juice.

Apple and Pecan Salad

1 head lettuce
1 apple, halved, cored and sliced
1/3 cup pecan halves
1 orange, zested and juiced
1/4 cup extra virgin olive oil
Salt and pepper to taste

Tear lettuce into bite-sized pieces and place in a large bowl with apple slices and pecan halves. For the dressing, combined orange zest and juice in a bowl and stream in olive oil while whisking. Season with salt and pepper to taste and toss with salad.

The birthday girl enjoying her meal!

Moroccan Stuffed Acorn Squash

2009-11-02T10:24:00.000-06:00

I accumulated a few acorn squashes during the end of October, and I decided that today they'd met their match. I've never actually prepared acorn squash before, so after some poking around online, I found a few recipes that inspired the concoction below. It was a great mix of flavors that you don't usually find on my table- the roommates loved it!

Moroccan Stuffed Acorn Squash
2 acorn squash
1 pound lean ground beef
1 tablespoon olive oil
1/2 red onion
5 cloves garlic
2 cups couscous
1/2 cup chopped pecans
1 tablespoon fresh basil, chopped
1/4 cup cilantro, chopped
Salt and pepper to taste
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 cup parmesan, shredded

Half acorn squash and remove seeds. Place in a baking dish face down and cook in a 400 degree oven for 35 to 40 minutes. Remove from heat and scoop out flesh and place in a large bowl, keeping shell in tact.

While squash is cooking, heat a large skillet on medium heat and cook beef until cooked through, about 8 to 10 minutes. Drain and set aside in the bowl with the squash. Warm oil in the same skillet and cook onions and garlic about 5 minutes. Cook couscous to directions and add to bowl. Stir in pecans, basil, cilantro, cinnamon, nutmeg and salt and pepper.

Add mixture into squash shells and top with parmesan cheese. Bake another 5 to 10 minutes. then serve.

Mashed Sweet Potatoes

3 pounds sweet potatoes
2 tablespoons butter
1/3 cup light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt to taste

Place in inch of water in a large saucepan and place a steamer basket in it; bring water to a simmer. Peel potatoes and dice into 1 inch pieces. Steam about 20 minutes, then drain. Add potatoes back to warm pot and add in remaining ingredients and mash to desired smoothness. Enjoy!

I served with a grape salad that included about 4 cups red seedless grapes, 1 ounce crumbled feta and 4-5 torn basil leaves.

Steak and Portobello Risotto

2009-10-22T22:06:00.006-05:00

In case you haven't noticed, I don't prepare steak very often. Don't get me wrong, I like it, I just don't crave it as often as others. Luke was heading out of town, and it was a Saturday night, so it seemed like the perfect night to prepare a special, slow cooked meal. This takes a little time, but it's well worth it.

Steak and Portobello Risotto

3 tablespoons olive oil, divided
1 pound zucchini, cut into 1/2 inch pieces
1 large portobello mushroom cap, cut into 1 inch pieces
Salt and pepper to taste
1 pound sirloin steak
2 cups arborito rice
1 clove garlic, minced
1/2 cup diced shallot
1/2 cup dry white wine, warmed
6 cups chicken broth
3/4 cup shredded parmesan

Heat a skillet on medium heat and warm 1 tablespoon oil. Add zucchini and mushroom to skillet and saute about 5 minutes, then season with salt and pepper. Set aside and keep warm.

Heat a cast iron skillet and spray with cooking spray. Rub down steak with salt and pepper, and cook in skillet about 5 minutes on each side, or until desired doneness is reached. Let rest 5 minutes, then slice. Set aside and keep warm.

Heat a large, heavy saucepan on medium low heat and warm 2 tablespoons oil. Add rice, garlic and shallot and cook, stirring constantly, 2-3 minutes. Stir in wine and cook until until absorbed by rice, then start adding the broth, about 1/2 cup at a time, stirring constantly. Once 1/2 cup has been absorbed, add another, until risotto is creamy. This should take about 20-30 minutes, and note that you may not use all of the broth. Remove from heat and season with salt and pepper and stir in parmesan. Stir in vegetables, then top with steak. Enjoy!

Pepperoni Pizza Pasta

2009-10-22T22:01:00.005-05:00

I hardly ever use pepperoni (even when making pizza), but every now and then I just get the biggest hankering for it. Although I love pizza, pasta always tops my list, so I decided to create a pasta using traditional pepperoni pizza toppings for a fun spin. With whole wheat pasta and subbing some shredded parmesan for gobs of mozzarella, this is a healthy(ish) swap!

Pepperoni Pizza Pasta

1 pound whole wheat large pasta shells
1 tablespoon olive oil
2 cloves garlic, minced
1 red onion, diced
2 green bell peppers, diced
1 red bell pepper, diced
2 cups marinara sauce
1 cup pepperoni, roughly chopped
1 cup sliced olives
Salt and pepper to taste
2 teaspoons dried basil
Parmesan, shredded

Place a large pot of water to boil, and cook pasta until al dente, drain and set aside. Heat a large nonstick skillet on medium heat and warm oil. Saute garlic and onion for 3 minutes, then add bell peppers and cook another 5. Stir in marinara sauce and let simmer about 10 minutes. Add in pepperoni, sliced olives, salt and pepper and basil and cook 2 minutes. Top with desired amount of parmesan (I used about 1 cup). Enjoy!

Chicken and Grape Couscous

2009-10-20T09:02:00.009-05:00

I love those Thursday night meals that come together with a flash of inspiration, and this one was no different. We recently helped Zoes Kitchen open their Austin location a few weeks ago for work, and I got some of their famed "Spice of Life"- a secret mix of Mediterranean spices. Since it's secret, I'm not sure what exactly is in it, but I'd recommend subbing with salt, pepper, garlic, basil and oregano if you can't get your hands on some. I used that as my muse for Thursday night's dinner and was not disappointed :)

Chicken and Grape Couscous

2 cups whole wheat couscous

1 tablespoon olive oil

1 pound chicken breast, cut into 1 inch pieces

2 cups grapes, halved

1 cup olives, halved

2 teaspoons lemon juice

1 tablespoon Zoes Spice of Life

Salt and pepper to taste

1/3 cup crumbled feta cheese

Cook couscous to package instructions. Set aside, keep warm. Heat a large non-stick skillet on medium heat and warm olive oil. Season chicken with salt and pepper to taste and cook until done, about 8 minutes, turning occasionally. Add to a large bowl with cous cous and toss with grapes, olives and lemon juice. Season with Spice of Life and salt and pepper to taste. Stir in feta cheese. Enjoy!

"Potato Salad"

1 pound potatoes, sliced into 1/4 inch pieces

3 tablespoons oil, divided

Salt and pepper to taste

1 tablespoon Zoes Spice of Life

1/2 yellow onion, sliced

1 1/2 tablespoon balsamic vinegar

8 ounces fresh romaine

1 ounce parmesan, grated

Preheat oven for 400 degrees. Toss potatoes with 1 tablespoon oil and season generously with salt and pepper and Spice of Life. Bake about 30 minutes, turning occasionally. Meanwhile, heat a medium skillet on medium heat and warm 2 tablespoons oil. Add onions and saute 8 to 10 minutes. Stir in balsamic vinegar and add to a bowl. Toss with romaine and parmesan, and potatoes when slightly cooled. Season with additional salt and pepper as needed.

A Balanced Weeknight Meal

2009-10-12T19:17:00.005-05:00

Some nights inspiration just strikes. After my success with with brussel sprouts, I decided to do a take 2 and see if I actually liked them (and not just the bacon!) I saw this recipe for Nutty Warm Brussel Sprouts Salad in Cooking Light, and did my own (a little less healthy) spin. This meal fell together nicely and represented lots of important nutrients. The brussel sprouts tasted almost sweet! A great weeknight meal.

Nutty Brussel Sprouts
2 tablespoon extra virgin olive oil
1 elephant garlic clove, minced
1/2 cup fresh breadcrumbs
1/2 pound brussel sprouts
Salt and pepper to taste
1/2 cup chopped walnuts
1/2 cup shredded Asiago

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute or just until golden, stirring constantly. Add breadcrumbs; cook 1 minute or until lightly browned, stirring constantly. Transfer garlic mixture to a small bowl.

Separate leaves from Brussels sprouts; quarter cores. Heat remaining tablespoon oil over medium heat. Add leaves and cores to pan; cook 8 minutes or just until leaves wilt and cores are crisp-tender, stirring frequently. Remove from heat; toss with breadcrumb mixture, salt, and pepper. Top with walnuts and cheese.

Cranberry Rice
2 cups brown rice
1 tablespoon butter
Salt to taste
3/4 cup dried cranberries

Prepare rice according to package instructions. Stir in butter and salt to taste, and toss with cranberries. If you have addition walnuts from the brussel sprouts, try those too!

Maple Dijon Pork
1 pound pork tenderloin, cut into 1-inch thick slices
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons dijon mustard
2 tablespoons maple syrup
2 tablespoons butter

Heat a large skillet on medium heat. Season pork with salt and pepper on both sides. Warm 1 tablespoon oil in skillet, and cook pork, about 7 minutes on each side, until done. Remove to a plate.

Heat remaining oil in skillet and whisk in maple syrup and dijon, bring to a simmer. Whisk in butter, and additional salt and pepper to taste. Add pork back to skillet and toss in sauce. Serve.

"Pining" for Greek Salad

2009-09-24T08:58:00.001-05:00

This was the first week in a long time where I didn't go to the grocery store on Sunday (two nights in a row of Austin Restaurant Week will do that to you!) Faced with a last minute shopping trip on a Wednesday after work, I wanted to use up some items I knew I had- half a butternut squash, a can of chick peas and pita bread. The resulting salad had a lot of different flavors and textures, my nod to a Greek salad. Everyone went for seconds!

"Pining" for Greek Salad

1/2 butternut squash, peeled and diced
2 1/2 tablespoons extra virgin olive oil
1 can chickpeas, drained
1/2 cup pine nuts
12 ounces baby spinach leaves
2 cups shredded rotisserie chicken
1/2 cup crumbled feta cheese
1 lemon, zested and juiced
Salt and pepper to taste
4 pitas, warmed

Preheat oven to 400 degrees. Toss diced squash with 1/2 tablespoon oil and roast in the oven 30-40 minutes. While squash cooks, heat a medium-sized non-stick skillet on medium heat and toast chickpeas, about 10 minutes, stirring occasionally. Remove from heat and add chickpeas to a large bowl. In the same skillet, heat on low heat and toast the pine nuts, 4-5 minutes, constantly stirring. Add to the salad bowl along with spinach, shredded chicken, feta, lemon zest and juice. Season with salt and pepper to drizzle with remaining 2 tablespoons oil. Once squash is done add to bowl and toss. Serve with warmed pita bread.

Sweet Butternut Squash Orzo Salad

2009-09-17T20:43:00.004-05:00

This past weekend was rainy and dismal in Austin and perfectly divine! The weather got me in the mood for fall (well, that and getting my October cooking magazines in the mail!) I served the orzo with the Panko-Crusted Chicken with Mustard-Maple Pan Sauce from the October issue of Bon Appetit. Such a great pairing!

Sweet Butternut Squash Orzo Salad

2 cups orzo
1 2-lb butter nut squash, diced and roasted
1 cup dried cranberries
1 cup shelled pistachios, lightly toasted
3 tablespoons extra virgin olive oil
1 tablespoon fresh sage, diced
Salt and pepper to taste

Cook orzo to package instructions. Toss with remaining ingredients. Tastes great the next day too, so make extra.

Hatch Chili Meatballs and Pesto

2009-09-15T08:45:00.000-05:00

I love the excitement that hatch chili season creates. If you factor in food bloggers to the situation, excitement increases ten fold. The bloggers threw a hatch chili-themed potluck last month which I was so excited for. The first thing that came to my head was meatballs, so I just went with it.

My roommates were kind enough to be my taste testers. Good thing! The original recipe used sweet Italian sausage instead of hot, and there was less spice. It was a bit bland, so I kicked it up for the bloggers. When it's not hatch season, try this recipe with an assortment of peppers for a slightly different flavor.

Hatch Chili Meatballs and Pesto

Meatballs:
5 hatch chilis, stemmed, seeded and diced
4 cloves garlic, minced
1/2 sweet onion, diced
1 pound hot Italian sausage
1 pound lean ground sirloin
2 eggs, slightly beaten
1 cup plain breadcrumbs
2 teaspoons chili powder
2 teaspoons cumin
1 tablespoon crushed red pepper flakes
Salt and pepper to taste

Pesto:
4 hatch chilis, roasted, stemmed and partially seeded
1 red bell pepper, roasted, stemmed and seeded
4 cloves garlic
3 tablespoons almonds
3 tablespoons pecan pieces
2 cups fresh cilantro leaves
1 tablespoon fresh lime juice
1/3 cup Manchego cheese, shredded
1/2 cup extra virgin olive oil
2 teaspoons cumin
Salt and pepper to taste

24 ounces spaghetti
Additional shredded Manchego cheese

For the meatballs, preheat oven to 375 degrees. In a large bowl, combine first 5 ingredients (through sirloin) thoroughly with your hands. Mix in all other ingredients until combined. Form into 1 inch balls and place on greased baking sheet. You should get 3-4 dozen. Bake for about 30 minutes.

While meatballs are cooking, make pesto. In a food processor, add peppers and garlic; pulse. Add nuts and pulse again. Add in cilantro, lime juice and cheese; pulse. Season and pulse once again. With processor running, stream in olive oil until you reach your desired consistency. Serve as a topping to cooked spaghetti, meatballs and with additional Manchego cheese as needed.

On a recent trip home I picked up one of my childhood favorite books- Strega Nona. Long story short, Strega Nona has this awesome pasta pot that she can make as much pasta as she wants. She goes out of town, and silly Anthony tries to use it and ends up flooding the entire village with pasta! Thankfully we didn't have that problem at dinner, but my roommates did enjoy story hour :)

In Your Dreams Brussel Sprouts

2009-09-09T20:45:00.006-05:00

Ok, I have an embarrassing food confession. I dream about food - a lot. A few weeks ago I had the most vivid dream about hosting a dinner party where I served a delicious brussel sprouts dish. Mind you I've never actually cooked brussel sprouts. Well, the dream stuck with me, so I decided to recreate my okra masterpiece to see if my dream sprouts held up. It was delicious and simple and made me realize that I actually DO like brussel sprouts!

In Your Dreams Brussel Sprouts

4 pieces bacon
1 package fresh brussel sprouts (about 3 cups)
1/2 cup diced shallots
1 1/2 tablespoons balsamic vinegar
Salt and pepper to taste

Heat a large cast iron skillet on medium heat and cook bacon until crisp. Remove from skillet and reserve drippings. When cook, crumble.

While bacon is cooking, remove stems from okra and cut in half if large. Add diced shallots and brussel sprouts to bacon drippings in cast iron skillet and saute 10-12 minutes, until sprouts begin to brown and is no longer crunchy. Stir in vinegar, crumbled bacon and season with salt and pepper. Enjoy!

I served with a simple pretzel honey crusted chicken and homemade mashed potatoes. For chicken, I bought chicken thighs, coated them in honey then dredged in crushed salted pretzels. Bake at 350 about 30 minutes or until chicken is 180 degrees (170 if using chicken breast).

Finished it off with a tasty sauvignon blanc :)