Oodles of Noodles

Kale Kugel "Cake" Topped with Lemon Butter Crumbs

During those quick grocery trips just before Christmas, when picking up a few exciting cans of tuna to tear into, I also picked up some egg noodles and a few odds and ends in the dairy section. I had these grandiose ideas of cooking, writing about and celebrating both Christmas and Hannukah with everyone. Then it just became a Christmas dish I hoped to cook and write about, and then I thought New Years would be fine, and then, well, I figured just a quick post that detailed my good friend Lauren's recipes for household cleaning supplies would have to do. Finally, after everything came and went, I just closed my eyes and told myself everyone was probably sick of eating, no one feels like cleaning anymore, and next year was a brand new start...

Egg-scuse the Interruption

Eggs Baked in Roasted Tomato Sauce

Oh, it's been a while, I know, I know. I have this long, running list of excuses and apologies in my head, just waiting to be typed out and posted, but the thought of doing that sort of exhausts me. The list alone, jumping and bouncing around in my head, is tiring enough! No need to document it. Basically, the month of December was crazy, one thing after another, and more cans of tuna were opened and breakfasty dinners consumed than I'd like to admit. No time, no balance, enough said.

Although January will now be filled with what I pushed to the side and avoided in December (procrastinate is my middle name, didn't I tell you?), it feels so good to let loose in the kitchen again. I also think it calms and grounds me. It's the one time all those thoughts settle down a bit and come together so well. Everything becomes a little bit quieter up there, and after a long, loud day, that's a wonderful thing.

Oh, Stuff It

Stuffed Pasta Shells with Meat Filling

Sadly, I have been so busy that I haven't cooked for myself in a while. I haven't even thought about cooking. I don't think I've even really been in the kitchen much. I usually procrastinate more actually, so it's pretty wild and even amusing to me that I really have been, you know, responsible.

Alas, old habits die hard. In doing what I do best, I'm going to ignore and avoid the many things I should be doing right now to get back in the groove...

Livin' on the Veg

Butternut Squash & Cheddar Pudding

Kale appears to be very popular lately. Everyone seems to be on some sort of kale-kick (a good thing) with some creative way of throwing it into their meals or even sneaking it in as a snack. This cruciferous veggie is truly a nutritional powerhouse, so anyway we can get it in, we should.

I am still trying to figure out what I'd like to make for Thanksgiving this year, so I tested this out not only in honor of the currently kale-obsessed or for those that prefer greens, but also for those that think turkey is for the birds. It's one of those dishes that could be a great side dish, but could also be a hearty vegetarian main dish. It also just makes a great, everyday dinner, holiday or no holiday, like the way I am enjoying it now…and enjoying it, I am.

Sip It. Sip it Good

The Côte d'Azur Cure-All Soup

Well, I finally made it through whatever allergy/cold I woke up with two weekends ago. It could have come about because I was a little run down.  Or, maybe because I'm in contact with more germs than usual these days. Or, maybe it really was the blooming ragweed in this part of the country.

Blooming ragweed.

Slice n' Easy



Zucchini & Red Onion Pizza with Herbed Cheese Spread



Every once in a while, like on a dark, dreary Saturday, I can get a little...manic. I may make, say, six different pizza doughs, three different pie crusts, a quiche, you know, get way ahead of myself, my weeknight dinners, desserts, even holidays. I figure its one-third experimenting, one-third consolidating and one-third procrastination? I like to tell myself that its the ultimate in preparation, but really, 17 pizza doughs, pie crusts and quiches of various flours and textures is meant for the Duggars and all 19 kids and counting, not me.  

Well, after the rain finally stopped and the windows were thrown open, one of those balls of dough would have come in handy this weekend, as John and I decided to crank up the oven and enjoy a long overdue pizza night. During the winter we often had Saturday pizza nights; I would get all the ingredients and pans set up and John would get to work kneading, throwing and cooking up a pie with toppings like burrata cheese from Trader Joe's to fresh squash blossoms from local farmer's markets. No recent manic moments lately on my end (also long overdue though, so stay tuned), therefore we had no dough, so I decided to experiment with a different recipe. We knew the toppings and cheeses we were going to try, but it was the crust we weren't sure about. Thin and crispy, the kind that shatters even as you take hold? Or soft and doughy, with big air bubbles, sliced large and floppy? I realize Jacques Pepin is a frenchman, and perhaps that was our first mistake, but his La Methode recipe looked quick and easy (really all that matters the hungrier one becomes) and we just went with it.

Quiche Undressed

Crustless Leek and Mushroom Quiche

This is one of those "kitchen sink" kind of dishes. Sad, limp herbs laying around? Fantastic. Remaining corners of miscellaneous cheeses? Great. Mushrooms about to get soggy or greens that have seen crisper days? Even better. Bread you don't know what to do with? PERFECT.

The quiche gets its structure from pieces of cubed bread spread in a single layer along the bottom and up the sides of a pie dish or circular cake pan. When baked, the inner filling begins to melt and set, holding together the once-thought-useless bread and a lovely crispy crust is formed. More substantial than a frittata, yet light and tender as an omlette. Each bite is cheesy and herby, with just a touch of crust, and delicious regardless of what is thrown in. I decided on mushrooms, leeks and ham, but andouille sausage, pancetta, corn or even shrimp...the possibilities are almost endless. This dish makes a great breakfast, lunch or dinner, and is equally good hot or cold.

So, the naked truth? Your best dressed quiche may actually have no covering at all.

Crustless Leek and Mushroom Quiche

*Half a loaf, or several slices bread (fresh or day old), cut into 1 inch cubes
*3 oz. ham, finely chopped
*1/4-1/2 c. each mushrooms and leeks (or veggies of your choice), chopped
*1 1/2 c. grated cheese (gruyere, mozzerella, chedder, etc.; feel free to add a variety)

*2-3 eggs

*2 Tbsp. milk (sour cream or greek yogurt can also be substituted for 1 of the eggs or milk, to thicken filling

*1/2 tsp. freshly ground pepper

*additions of your choice (a few chopped sage leaves, a handful of dill or parsley, a few scallions)

Preheat oven to 425 degrees.

Spread cubed bread in a pie dish or baking pan, about 8 inches in diameter.

In a seperate bowl, whisk all other ingredients. Pour into the baking pan and bake for 20 minutes, or until center is firm and the top is golden.

Let quiche cool for several minutes. Cut into wedges.

Perfect Little Pockets



Gauva and Cheese Empanadas



A few years ago I had my first empanada at a potluck lunch (I swear, I attract potlucks. Or maybe they attract me? I just can't seem to get away from them). It was a lightly salted, crispy, pastry pocket with a steamy, sweet and cheesy filling nestled inside. At first, I couldn't place the guava, the first taste that bursts through as you bite into and shatter the outside, or even the cheese. But, hot and gooey, sweet and cheesy... I knew I wanted another and the recipe.

From small Latin-inspired restaurants in New York or here in DC, to Buenos Aires, I've now tasted some amazing empanadas. I have them for breakfast or dessert, with both traditional or unique filling combinations. I'm still waiting for Jose Andres (of DC restaurant fame) to come up with something like a mousse of baby goat and olive empanada. On a stick, dipped in cotton candy. Or gelatin. And you must hang from the ceiling to eat it. (For those who know of him, his creations are inventive.)

Regardless of what I've tasted, near and far, when making them myself I always seem to go back to Emma's traditional recipe. I have lost track of her these days, but I owe her for sharing such a no-fail, very handy recipe. Thank you, Emma! 

Guava and Cheese Empanadas

*1-2 packages of defrosted empanada rounds (I prefer Goya's package of 10, in the frozen section)
*1-2 8oz. packages of cream cheese

*1 large tin or 2 small packages of guava paste (again, I prefer Goya, for the quality and price)
*vegtable oil (or corn or canola- all but olive oil)

Begin by unwrapping and opening all ingredients. The process resembles that of an assembly line...pastry round, guava, cheese...pastry round, guava, cheese. Just a small chunk of both guava and cream cheese  towards one end of the pastry round will do, as you need to be able to fold over pastry, seal it and not worry about the filling oozing out. Sealing requires either a fork pressed all along the edge, or a crimped design using your fingers. Both seal the empanada shut, while also creating a decorative edge. You may want to run some water along the edges for extra reinforcement.

Using a large, deep frying pan, pour in enough vegtable oil to come about 1/4 or 1/2 the way up the pan. Heated on high and before the oil is smoking, begin to drop in and quickly fry the empanadas. They take about 1-2 minutes per side, flipping when they turn a golden-brown color. Some may open a bit, and some may be darker than others- its OK. Also, try not to crowd the pan (3-4 at once is best) as that will lower the overall heat of the oil and you may not acheive that crispy, crunchy texture.

Gently sprinkle with salt while they are still hot, and let cool on paper towels or brown paper bags to soak up some of the excess oil. These empanadas will last in the fridge for up to a week if properly wrapped up, or frozen, uncooked, for one to two months. An excellent make-ahead dish or to keep frozen for a quick snack, party appetizer, dinner or treat!

Blogs require more than one post!

So, soon after I posted my first post I continued to fiddle around, made a few dishes, wrote up a few things to include...but just never posted. And then about a million things got in the way- number one being my motivation.

Its funny becuase I've talked about writing a blog  forever (mostly becuase all I talk about is food and cooking and I figured I would soon need an entirely new audience secondary to completely tiring out or boring my first audience to tears) and the minute my first post goes up...bam, it takes me over a month to post anything else!

Another reason I wanted to do this was becuase it would hold me accountable. Accountable for documenting and photographing the dishes I make (or WAS making) as well as to keep up with and make the many things I see in magazines, online, that I tear out of the newspaper, or that scribble down qucickly.
Well, anyway...I AM BACK . Even if this is just for me and my closest confidants to read...here I am...AGAIN.

Beef Tenderloin with Picon Cheese

What I have pictured here is a dish I decided to make this past friday night. It is adapted from Jose Andres' Made in Spain television series and cookbook. It was a fun dish to prepare. I would normally use white wine or stock to deglaze, but this calls for cider. I think the cider, shallots and cheese really gave the sauce (which was already a beautiful creamy, silky addition to the meat) a bit more bite.

While shopping, I did go for the filet mignon, but a cheaper blue cheese. There are a few lovely cheese shops in the Alexandria area where I live, as well as in DC, but I ended up going with a Danish blue (right from the grocery store). Jose calls for a Spanish blue called Picon. This dish turned out well, so I will probably end up attempting to find Picon, or another spanish blue, at some point...but perhaps then I will go with a cheaper cut of meat? I guess that all depends on who's coming for dinner!

Also, please forgive the pictures-  from the placement and size of the chives to the amount of sauce- we were deleriously famished and I just quickly snapped a few shots. ENJOY!

Beef Tenderloin with Picon Cheese

* 2 Tbsp extra virgin olive oil

* 1 lb. beef tenderloin

* 3 garlic cloves, peeled

* 1/2 shallot, thinly sliced

* 2 fresh thyme sprigs

* 1/4 Sidra (a Spanish cider, or any hard cider)

* 1/2 c. heavy cream

* 2 oz. Picon, or any good quality blue cheese

* sea salt to taste

* chopped chives, for garnish

Heat oven to 450 degrees. In a large ovenproof skillet over high heat, heat oil until smoking. Add beef tenderloin and sear for 2 minutes on all sides. Place the pan in the oven and cook for 10 more minutes (or until meat registers at 130 degrees on meat thermometer, for medium-rare). Transfer tenderloins to a platter and tent with foil to keep warm.

Return pan to stove and heat over medium-high heat. Gently crush garlic cloves and add to pan juices, along with the springs of thyme and sliced shallots. Cook for 2 minutes and then add the hard cider, as well as 2 Tbsp of water to deglaze the pan, scraping up any browned bits.

Reduce the heat to medium and stir in the cream and 1 oz. of the blue cheese. Stir to melt cheese, as well as to thicken the sauce. Remove pan from the heat.

Slice the beef tenderloin into 1/2 inch thick medallions, or arrange as you please. Season with salt and pepper and spoon the creamy blue cheese sauce over and arond the beef. Crumble the remaining blue cheese on top of the beef, and garnish with chopped chives. Serves 4.