Feb 032013
 

Eggs are magic.

Many food cultures seem to agree and have come up with their own version of savory eggy dishes. Omelets and quiches are pretty well-known, but have you ever had a frittata?

The Italians dreamed this one up. Envision a crust-less quiche without the usual addition of cream to the filling and you’ve got the measure of this bit of deliciousness. These things, like omelets, can be as simple or as fancy-pants as you’d care to make them, which makes them ideal for situations when you’re short on time but don’t want to sacrifice the yum-factor — no matter what time-of-day you’re cooking for. They go as effortlessly from the dinner table to delicious left-overs warmed-up for breakfast.

I’ve been making this version of frittata for years. I like it because I nearly always have the ingredients on hand, prep is done in five minutes, and about twenty minutes after that, I’m pulling dinner (or breakfast/brunch/lunch) out of the oven. Feel free to add and subtract ingredients to suit your whims. Nearly anything goes, so next time that carton of eggs in your fridge challenges you to a staring contest, show it who’s boss and whip up a frittata!.

Spinach and feta frittata

Click for the recipe →

Nov 122009
 

Continuing in the vein of brioche variations , today’s Bread Baker’s Apprentice bread is casiatello, a sort of savory Italian brioche with meat and cheese stuffed inside.

I’m not gonna lie: I’m kinda overdosing on all of these ridiculously rich white breads. I’m a whole-grain kind of girl and doing these white breads is certainly fun, but it’s not how I like to regularly cook and eat. Add on to that the fact that I’m not a big meat-eater (especially processed meats – I never eat them!), and it’s no surprise that I came into this bread a little under-enthused. Regardless, I decided to just go ahead and do it and get it out of the way because baby, challah and ciabatta are next! Think of casiatello as an investment. I’m sure there are those of you out there who are less Type A and are like “Uhm, Stacey, why don’t you just skip this one if you don’t wanna do it?” Because that’s not how we do it in the BBAC! It’s every bread in the book, in order! Those are the rules and even though there’s no one enforcing them it would really chafe me to break them. I come from a long line of anal retentive people so you can imagine my horror when my Mom told me she’s going to go out of order and she suggested I do the same. I may have to turn her in to the Bread Police.

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Aug 302009
 

In an effort to get back into the swing of this blogging thing, I’m going to make a post today devoid of any real substance (i.e. recipes) because I have no new substance to report. Rather, this I’ll be posting gratuitous shots of some of the food I cooked today, all of which has been seen here before.

First up are the beloved pumpkin spice cookies. Last week whilst in the grocery store I was literally flabbergasted to find Halloween candy for sale. My brain was seriously thinking it was still July or something and was wondering why they were hawking old candy. I was happier when I realized that the appearance of the sickly sweet stuff on the shelves means one thing: it’s time to start baking these jewels again. I particularly enjoy the third photo when blown up to take over the entire screen and viewed with the benefit of a few feet of distance. It almost made Cory start drooling in his tracks.

Pumpkin spice cookies: cooling their heels
Nikon D50
Pumpkin spice cookies: good things come in piles!
Nikon D50
Pumpkin spice cookies: good things come in piles!
Nikon D50

Cory and I have been loving the grill recently. It doesn’t get much more simple than slicing up some veggies, crumbling some dried Greek oregano over them, and throwing them over the fire to blacken and soak up that flavor. We usually also grill fish, especially right now while the Alaskan seafood is so good (but admittedly not quite as fresh as I’m used to). Tonight we feasted on King salmon — a true indulgence — prepared in the usual manner, also pictured here and here — along with grilled zucchini, yellow crookneck squash, and julienned onion (alas, the light was gone by the time it was prepared, so no photos tonight) and – another special treat – caprese salad.

[Hold on, I think I hear a riot forming in the back. What’s that, you say? I’ve never actually posted a recipe for caprese salad? Ah, that’s right, I’ve just posted a photo. Don’t fret. It couldn’t get any easier. It’s a pity because it’s certainly a favorite but I don’t know that it justifies its own entry. Anyway, here goes: take a large very ripe (preferably local because it’s really hard to find truly ripe tomatoes that aren’t local) tomato, heirloom if you can get it. Take a half-pound of fresh mozzarella cheese. Slice both into 1/4-inch thick slices and arrange on a plate. You can put the tomatoes flat and place mozzarella on top of them or you can place them vertically – it’s up to you and how fancy-pants you’re feeling. Made a chiffonade out of some basil and sprinkle it over the arrangement. Finish with a drizzle of high-quality extra-virgin olive oil and some fresh cracked pepper. Skip the balsamic — good caprese is only hurt by it. Proceed to dazzle your tastebuds with one of the most simple and delicious foods out there. If you’re into, y’know, kicking it up a notch (oh god, I think I just threw up a little in my mouth), use buffalo mozzarella – mozzarella di bufala. It’s spendy but the flavor and texture are beyond compare. In further kicking-it-up action, spring for an heirloom tomato. My favorites are the Black Krims. Oh, and do yourself a favor – save those seeds and plant them next year! Another variation – great for parties – select some good cherry or grape tomatoes and find mozzarella sold in similar-sized balls. Get a bunch of basil. Take a wooden or bamboo skewer and put a tomato, a basil leaf, and a mozzarella ball onto it. Repeat until your ingredients are exhausted. Arrange on a tray and drizzle with olive oil and pepper.]

Whew. That was quite an aside for an entry that’s supposed to be all pretty pictures. But I digress.

But this was no mere caprese salad! This was, indeed, the fancy-pants variation described above! Marvel Stripe heirloom tomatoes! Buffalo mozz! Basil from the garden! And the clouds parted and Lo, the angels did sing, and it was good. And then it was in my tummy.

Black Russian heirloom tomatoes.  YUM.
Nikon D50
Marvel Stripe heirloom tomato with Russian Black heirloom tomatoes in the background.  YUM.
Nikon D50
Marvel Stripe heirloom tomato with mozzarella di bufala and basil from the garden.  YUM.
Nikon D50
Aug 282009
 

Ain’t life grand when you have the luxury of throwing a pizza in the oven on a Friday night? And isn’t it even better when that pizza is homemade? We definitely hold by that line in our house.

Kneading the dough
Nikon D50

I’ve always eschewed the line “Even when it’s bad, it’s still pizza” (quit rolling your eyes, I know that comes as no surprise whatsoever if you’ve even spent two minutes reading this blog) and I take great joy in making every component for my pizza that I can. Really, it’s the only way you know you’re going to get a good one.

A fresh harvest of basil from the garden
Nikon D50

I love to use pesto as a base for pizza, especially in the summer. Few things give me more pleasure than shearing my basil plants (Fred has recovered from his confined-to-a-pot days and is loving all the room he has to stretch his roots, for those of you who had met him when he wasn’t looking so hot), bringing the green stuff inside, and pulling the leaves off the stems. It fills the kitchen with a wonderful aroma!

Whole unpeeled garlic cloves toast on the stove
Nikon D50

The only problem with fresh pesto is that it’s really easy to overdo it on the garlic, especially if you’re like me and habitually triple – at a minimum – the amount of the tasty stuff called for in a recipe. Luckily, I ran across a technique with which you toast the unpeeled garlic cloves on the stove to mellow out that bite it’s known for. It works like a charm and I no longer have to work about whether or not I’m going to OD on garlic. You just have to make sure to toast up enough so that you have extra to put on top of the pizza!

It's done!!!
Nikon D50

The only thing left to do is to load it up with other high-quality ingredients. Once you’ve done all of this, you’ll have created a pizza night to remember!

It's done!!!
Nikon D50

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Jul 112008
 

Lasagna: there is so much to love about it. It’s cheesy, it’s gooey, it’s a meal in itself, it’s comfort food. It’s easy to make to boot. This was something I could make in my dorm kitchen, following the recipe on the back of the Barilla box. What that recipe lacked in finesse it made up for in cheese. Not that we minded – we were college students starved for a homemade meal, and so we always had fun popping this into the ovens in the dorm kitchens, opening a bottle of wine, and making a meal such that we were the envy of most dorm residents.

Now that I’m out of college though, that cheese-laden flavor-lacking thoroughly Americanized version isn’t going to cut it anymore. And that Souffer stuff? Forgetaboutit. Why oh why would you buy something like that when lasagna is like the easiest thing to make ever??? Anyway, I’d been looking for a good recipe for a several years until this winter when we had a dinner party at my swim coach’s house and my friend Ginger brought a tray of the most fantastic lasagna. It had just the right amount of cheese and wasn’t greasy and had some substantial herbs to it, which is really something that most recipes lack. So what did I do? I asked her for the recipe, of course.

The assembled lasagna awaits the oven
Nikon D50

“Oooh, I don’t know, I’ll have to ask my mom about it!” Apparently the lasagna recipe is akin to a state secret: Ginger’s mom worked really hard to develop the recipe (it shows!) and only gave it to her daughters under the condition that they would keep it as proprietary information. Lucky for me though, Carol agreed that it was ok for Ginger to give me the recipe because I had shared my family’s pumpkin cookie with her. Totally a great swap, if you ask me. And in case you’re wondering, yes, I do have permission to share this recipe on this blog! I’ve modified it only a little bit, because the core premise of the recipe is so solid. It uses cottage cheese instead of ricotta, which I think is a really great idea because it’s really tough to find good ricotta in the States. I absolutely love the sauce that you make for the recipe, and it’s fantastic with either traditional or turkey Italian sausages. I did substitute dried Italian herbs for dried basil because basil’s flavor is so volatile in the presence of heat and the dried version retains so little of the fresh’s flavor – but I just added in the fresh basil later in the recipe. The overall effect of the recipe is a way-less heavy version of the typical lasagna, but still retains all of the flavor that you want.
Thank you so much, Carol, for sharing this recipe with me! You did an awesome job creating this lasagna and I really appreciate being let in on the secret!

Mmmm lasagna
Nikon D50

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Feb 242008
 

Espresso. Brandy. Ladyfingers. Chocolate. Marscapone.

When you look at that list you may find yourself wondering, “What possibly could go wrong?”

And if you answered an enthusiastic “Nothing!” you would be so, so wrong. I sure as hell hope you didn’t bet the farm on that one.

Yummy, perfect tiramisu
Nikon D50

Tiramisu, at its best, is light yet rich, warm-tasting with brandy notes, with espresso to offset the sweetness, and because everything is better with chocolate, a liberal dusting of some Scharffen Berger. However, when executed improperly, it’s flat tasting, bitter, and soggy. Trust me, you don’t want soggy tiramisu.

It’s one of those dishes where everything has to go right. Because of that, I won’t order it in restaurants anymore, not even the one that Cory took me to for dessert on my birthday, because they screw it up and frankly, mine is a hell of a lot better (sorry Cory, I know you meant well!).

Luckily, if you have a good recipe, like the one I’m about to share with you, you can’t go wrong. Too many recipes for tiramisu are too vague and include verbiage like “stir a couple of times” or “heat until lukewarm” and that sort of imprecision, while maybe appearing a little less intimidating to the novice cook, is a recipe for disaster. For soggy, flaccid, bitter disaster. And you know I would never do that to you.

Yummy, perfect tiramisu
Nikon D50

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Jan 152008
 

Who doesn’t love a good scone for breakfast? It’s like a waffle that way. Most of us have probably had blueberry or chocolate or maybe even cinnamon chip scones, but how common is a savory version?

Scone, edge on: I challenge you to a duel!
Nikon D50

I had run across this recipe about six months ago, and it sounded so unusual and so delicious that I tucked it away, ready to be pulled out in the right occasion. That occasion came around when I planned my Thanksgiving menu. Breakfast has a history of being all too often overlooked on that certain day, so on this Thanksgiving, my first un-adult-supervised one, I decided to start it off right.

These were perfect for the occasion – hearty, but not overly so, they satisfied without stuffing. And the bacon/smoked cheddar/scallion/fresh-ground pepper combo was fantastic and bold. Try them next time you have overnight guests – they’re a very welcome surprise.

No leisurely breakfast is complete without a cappuccino
Nikon D50

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