chocolate Guinness cake

It's Chocolate Guinness Cake Day.

I bet you didn't know.

I bet you woke up this morning thinking it was Halloween....but no. You were wrong. It's secretly Chocolate Guinness Cake Day... which is also secretly my new favorite day.

This recipe caught my eye when I saw the words chocolate and stout nestled sweetly together in the title. That and I recently just got back from a 3 week trip to Europe which included a 5 night stay in Dublin. Anything to continue the Guinness tribute I started then immediately scored points in my book. I knew this cake had to be made and am in love with the results; hence devoting an entire day to it.

Even though it looks incredibly rich, this cake isn't overly sweet. And it turned out perfectly moist. Don't let memories of dry Bundt cakes drowning in powdered sugar deter you. 

In case you're still on the fence, I'd like to remind you of the best part about baking with Guinness...you get to drink any leftovers! Enjoy! -jz

chocolate Guinness cake
1 cup (2 sticks) unsalted butter, plus extra at room temperature for pan
Unsweetened cocoa powder, for pan
2 1/2 cups all purpose flour, spooned and leveled
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup stout beer....uh, Guinness ;)
12 ounces semisweet chocolate, chopped
3 large eggs
1 cup granulated sugar
1 cup packed dark brown sugar
1/2 cup sour cream
1/2 cup heavy cream


Heat oven to 350 F.

Butter a 12 cup Bundt pan and dust with the cocoa powder, tapping out the excess. In a medium bowl, whisk together the flour, baking soda and salt.

In a small saucepan, combine the butter and stout beer. Cook over medium heat, stirring until the butter is melted. Remove from heat and add 8 ounces of the chocolate. Whisk until smooth.

Using an electric mixer, beat the eggs and sugars on medium-high until fluffy. Beat in the chocolate mixture and sour cream. Reduce speed to low and gradually mix in the flour mixture until just combined; do not overmix.

Pour into the prepared pan and bake until a toothpick inserted in the center comes out with a few moist crumbs attached; 45 - 55 minutes. Let cool 30 minutes in the pan, then invert onto a rack to cool completely.

In a small saucepan, bring the heavy cream to just a boil. Remove from heat and add the remaining 4 ounces of chocolate. Let sit for 5 minutes. Whisk until smooth. Set the cooling rack with the cake on it over a baking sheet. Drizzle the cake with the glaze and let set before serving.

Recipe taken from: Real Simple magazine

perfectly poached eggs

I've said it before and I'll say it again - I LOVE eggs....in all forms and renderings. I've recently decided that, when it comes to breakfast, I think all eggs should be poached. No matter what you pair them with, and later drench in delicious yellow yolk, the end result is always amazing. And poached eggs, though seemingly scary, are actually easier to conquer than you think. I am purposefully using the word conquer here because it will take a few tries to get perfectly poached eggs. Don't get discouraged. Once you've got it, it's kind of like riding a bike. I should know. I've had them for breakfast pretty much every day this week!

The secret I learned this week led to the most perfect eggs I've ever poached. Rather than re-hash instructions someone else has so eloquently written, I'll let you go straight to the source: Smitten Kitchen. Follow the instructions step by step and I promise you'll be a pro too. The trick that changed everything for me was stirring the water before dropping the egg in. It's amazing. Oh. And I am pro-vinegar in case you're wondering. Good luck and enjoy! -jz

fried green tomatoes

I have been oh so absent this year! I just realized that I started off my last post with almost the same statement......in April. Where has the time gone.....?!

I've been in the kitchen (I swear!) but have steered clear of my lonely laptop almost to the point of creating a self induced aversion to it. I feel like life is finally resuming whatever pace this is that feels a little more like normal. Or maybe I've just acclimated to this new level of craziness.... Either way, I'm here. I'm thinking about food. And Fried Green Tomatoes was on this past weekend. The universe has indeed re-aligned. (You're welcome.)

While I didn't have a true garden this year - I only had ONE potted cherry tomato plant that produced an amazing harvest of TWO cherry tomatoes - I couldn't help thinking about the fried green tomatoes I made last summer. Then Fried Green Tomatoes was on....I'm sure you see where I'm going here?

This is the perfect time to share this recipe since this summer has been much like the last. Not so much sun and heat, meaning not so many bright red amazing tomatoes...at least that's what I'm hearing from my fortunate friends with yards and gardens. If you've found yourself with a crop of somewhat less than red tomatoes too, I urge you to try this Southern classic. It's easy and delicious. And if you take the time to make your own breadcrumbs, it will be even better than you're imagining right now. Enjoy! -jz

fried green tomatoes
serves 4

4 large green tomatoes
2 eggs
1/3 cup milk
1 cup flour
1/2 yellow cornmeal
1/2 breadcrumbs
2 teaspoons coarse sea salt
1/4 teaspoon freshly ground black pepper
vegetable oil for frying

Slice tomatoes into 1/2 inch thick slices. Whisk eggs and milk together in a medium sized bowl. Set out flour on a large plate. Mix together the cornmeal, breadcrumbs, salt and pepper and set out on a second large plate. Dip tomatoes slices in flour to coat, then into the egg mixture. Then dredge each slice through the breadcrumb mixture to coat entirely.

Pour vegetable oil into a large skillet (should be about a 1/2 of oil in the pan) and heat over medium heat. When oil is hot, place tomatoes into the skillet in small batches. Be careful not to "crowd" the tomatoes. Fry until golden brown flipping once. Drain on paper towels before serving.

almond butter

I have been absent for quite some time now! Life has been a little crazy for the past few months to say the least. Between work, keeping up with menial chores like laundry and, oh yeah, trying to have some fun in there, I've been running myself on all cylinders. As a result, I've been trying to find extra hours in the day and simplify life in the most general sense of the word. I'm about to embark on the tedious task of finding a new place to live, a necessary evil that is also driving the bus towards simplification. I never realize how much stuff I own until it's time to put it all in boxes and drive it across town. Oh the joys of moving!

In keeping with the theme of simplification, I decided to make something easy and oh so yummy today - almond butter. 5 ingredients and 15 minutes to delicious. Simple.

Few things to note...

If you've never roasted nuts before, it's super easy so long as you keep an eye on them. I have burned many a tray of almonds, pine nuts, walnuts and the like. Almonds take about 10 minutes in a 350 degree oven. You can always buy your almonds roasted if you'd like to skip this step.

Don't add the honey, cinnamon and salt to the mixture until the very end after processing for the full 12 minutes. Adding the extra ingredients early will cause the mixture to seize and get super thick. Ew.

Almond butter and raspberry jam sandwiches are amazing. Just sayin.

Enjoy! - jz

almond butter

2 cups dry roasted almonds, unsalted
2 teaspoons olive oil
1 tablespoon honey
1 teaspoon cinnamon
1/2 teaspoon fine sea salt

Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed.  Continue to process for 12 full minutes. Add honey, cinnamon and sea salt. Process for another 30 seconds to mix. Transfer almond butter to an airtight container and store in the refrigerator. 

warm black bean & veggie wraps

I'm ready for summer.

Really, really, really ready for summer. Really.

Sad as it may sound, I have been spending my evenings planning fantasy getaways to exotic locations - basically anywhere with beach, bungalows and sugar laden foo foo drinks with umbrellas. Yes. This is what I dream of in the middle of a rainy Seattle January. Sigh.

Since I can't exactly hop the next flight to Bora Bora, I decided to at least take a vacation from soup and all other standard winter fare. These wraps are so simple, so yummy and so easy to make. I added kale to the recipe because I had some in the house and it made a great addition. Chop a bunch coarsely and add it to the veggie mixture for the last two minutes of saute time until it just begins to wilt. You won't be sorry! Oh. Don't forget avocado, sour cream and salsa for "garnish." Enjoy! -jz

warm black bean & veggie wraps

makes 4

1 1/2 tablespoons olive oil
2 large garlic cloves, minced
2 cups diced red or yellow bell peppers
1 cup 1/2 inch cubes zucchini
1 cup 1/2 inch cubes peeled seeded butternut squash
1 cup chopped red onion
2 teaspoons ground cumin
1 15 oz can black beans, drained
1 cup (packed) grated hot pepper Monterey Jack cheese
4 10 inch flour tortillas
4 tablespoons chopped fresh cilantro

Preheat oven to 350 degrees.

Heat olive oil in heavy large skillet over medium-high heat. Add garlic and saute 30 seconds. Add all veggies and saute until crisp-tender (about 8 minutes). Mix in cumin and saute until vegetables are tender (about 2 minutes longer). Place beans in large bowl; mash coarsely with a fork. Mix in veggies, then cheese.

Spoon 1/4 filling down the center of each tortilla. Sprinkle each with 1 tablespoon cilantro. Roll up tortillas, enclosing filling. Arrange wraps, seam side down, on a baking sheet. Cover wraps with foil and bake until filling is just heated through (about 10 minutes). Devour immediately.

eggnog-esque pancakes

HellO 2011!

OMG am I happy to see your face - metaphorically speaking of course! I'm jumping up and down as I type this out of sheer excitement for the New Year - metaphorically jumping I mean. (Who can jump and type at the same time??)  2010 was a little crazy for my tastes so I wasn't too sad to see it come to a close - especially since that meant celebrating.

And especially since I heart holidays. Turns out.

Christmas, Halloween, the 4th of July....my birthday! (ha!)

This past New Year's will surely go down as a favorite. Friday night was filled with good food, even better company and excessive amounts of fabulous wine. There were even presents! Belated and oh so lovely Christmas presents. It was a great way to end 2010 and set the tone for 2011.

Even though the holiday season had officially ended, I decided one last decadent breakfast was necessary. I discovered this recipe while lazily perusing the internet in lieu of doing anything responsible Saturday afternoon. I was hungry (hence food blog stalking) when these pancakes became a Sunday morning must - and thank goodness they did. They were absolutely yummy and you don't even need eggnog to make them.

I followed the recipe to the letter using spiced rum, since I just so happened to have some on hand. One thing to note, don't be afraid of the thick fluffy batter. I was tempted to add extra milk once I had mixed everything together but I thankfully ignored my instincts. These pancakes are some of the lightest and fluffiest I've ever made - and I've made quite a few pancakes in my day. Trust me.

Enjoy! -jz

eggnog-esque pancakes
serves 2 

1 cup all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
heaping 1/2 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
pinch of ground allspice
3 Tablespoons butter melted until browned
1 egg
1 cup buttermilk
1 Tablespoon whiskey or spiced rum or 2 teaspoons vanilla extract
butter or a lightly colored oil for cooking pancakes
maple syrup for serving

In a small sauce pan, melt butter until much of the water has evaporated and little brown bits appear in the bottom of the pan.  Remove from the flame and add the nutmeg, cinnamon and allspice.  Set aside to cool a bit.

In a small bowl, beat the egg with the buttermilk.  Add the melted butter, being to sure to scrape all the browned bits and spices into the buttermilk and egg.  If the butter seizes up a bit in the cold milk, that’s ok. Add the whiskey/rum or vanilla extract and just whisk it all together.

In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.  Add the wet ingredients to the dry ingredients and stir to incorporate.  Don’t overmix.  It’s ok if there are a few lumps.

Let the batter rest, untouched for 5 minutes while you heat a griddle or skillet.  Add a tablespoon of canola oil or butter to the hot skillet.  Dollop heaping tablespoonfuls onto heated and oiled skillet and cook until evenly browned, flipping once.  Place cooked pancakes on an oven-proof plate in a warm oven until ready to serve.

Recipe repeated from: Joy the Baker (If you've never checked this blog out, now is the time! She's awesome!)

bacon and egg muffins

I have a confession to make. I have fallen in love with the incredible edible egg all over again. I'm not sure that I was ever truly out of love (?) with them come to think about it. Regardless though, our relationship has rekindled and taken a new turn. This may seem like a risky love affair considering the current salmonella outbreak - but I can't help it. I'm pretty sure it all started when I recently learned how to poach eggs. It was eye opening (think poached eggs with roasted asparagus and prosciutto) and honestly fun! Try it if you never have. There are videos online to help you summon your inner Julia Child.

A few weeks and quite a few eggs after the poaching experiment, I stumbled upon the latest issue of Edible Seattle while out for Sunday coffee with a friend. As if my subconscience was leading the way, the first thing I saw when I opened the magazine was the recipe for these muffins. A bacon biscuit with a whole egg baked right into the middle. I practically bee-lined home to try them....and have made them twice since that day. The recipe is perfect as is. They are best served hot, but are great to grab on the run in the morning and still just as satisfying, and filling, cold. I'm headed to the beach with my family in two weeks and will surely be making these for everyone to munch on for breakfast. Think I can smuggle my mega muffin pan through airport security?? -jz

bacon and egg muffins
makes 6 mega muffins

non-stick vegetable oil spray
2 cups all purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
1 tablespoon sugar
1/2 pound thick-cut bacon, cooked crisp and finely chopped
1/4 cup chopped fresh chives
1/2 cup grated fresh Parmesan cheese
1 cup whole milk
7 large eggs
5 tablespoons unsalted butter, melted

Preheat the oven to 375 degrees. Grease 6 jumbo muffin tins (or 1 cup ramekins) with the vegetable oil spray and set aside.

Whisk the flour, salt, baking powder, sugar, bacon, chives and cheese in a large bowl. Combine the milk and one egg in a small bowl, then add to the dry ingredients along with the melted butter. Fold the ingredients together gently until no dry spots remain.

Spoon about 1/4 cup batter into each of the muffin tins. Using a soft spatula spread the batter up the sides of the tins a bit, leaving a depression in the middle of the batter. Crack an egg into the center of each cup. Divide the remaining batter between the cups making sure you cover the yolk. It's easiest if you work with small dollops of batter.

Bake the muffins for 20 to 25 minutes until the visible egg white is set and the muffins are just barely beginning to crack. They won't be very brown. Cool 5 minutes, then run a small knife around the edges of each muffin to release. Serve hot.

Recipe taken from: Edible Seattle

fresh rosemary focaccia

For those of you who are reading this post from Seattle, you're well aware of the fabulous October weather we've been experiencing. You would never know that it's actually June considering the onslaught of grey rainy days we've been having. Even as I sit here typing this post I am watching a downpour out my front window. It looks as though today's intended hike will have to wait....possibly until July.

There is an upside to this rainy weekend though - and that upside is focaccia. I've only played with making yeasted bread a few times. It's one of those things that seems like it should be easy, but can in fact prove to be challenging. Focaccia, I am happy to report, is not one of those breads. This recipe is quick - only 2 hours including rise time - and the results are delicious. I can attest to that. Once you have a loaf made the possibilities are endless. Saturday night I made sammies with oven roasted zucchini, mushrooms, red peppers and sweet vidalia onion sauce. (By the way, this onion sauce was so good that I gave it it's own post. Check it out!) Sunday morning, a breakfast sammie with tomato, sauteed mushrooms, sharp cheese and yummy sausage on toasted focaccia. I've started running again so I'm justifying this as carb loading for the upcoming week....or month maybe? Enjoy! -jz

fresh rosemary focaccia

makes 1 large loaf

1 (1/4-ounce) package active dry yeast
1 1/4 cups warm water
3 tablespoons olive oil
3 tablespoons chopped fresh rosemary, plus extra whole leaves for garnish
3 cups all-purpose flour (or 1 1/2 cups each all-purpose and whole wheat)
1 teaspoon salt
Olive oil for brushing
Coarse salt for garnish

Combine the yeast and warm water in a large bowl. Stir in the olive oil, chopped rosemary, salt and flour. Knead to form a soft dough. If the dough is sticky, work in a little extra flour, 1 teaspoon at a time. Turn the dough out onto a floured surface and knead for 5 to 6 minutes, until smooth. Pour a little olive oil in the original bowl, add the kneaded dough and turn it a few times to coat the dough with oil. Cover with a clean dish towel and let rise 1 hour or until a hole poked into the side of the risen dough fills up slowly.

Punch down the dough, return it to floured surface, and knead it a few times. Then, using a floured rolling pin, roll the dough into a large circle about 1 1/2 inches thick. Transfer the dough to a lightly greased cookie sheet. Poke several holes into the dough with a fork, sprinkle with coarse salt and rosemary leaves, and brush with a little olive oil. Cover again with dish towel and let rise for 20 more minutes.

While the dough is rising for the second time, pre-heat oven to 350 degrees F. Bake for 30 to 35 minutes until the bread is lightly browned and firm. Remove from the oven and let cool for 10 minutes before slicing.

Recipe taken from: Veganomicon

sweet vidalia onion sauce

I'm not really sure why this is deemed a sauce considering it never is really reduced to a typical "sauce" texture. Regardless of classification this stuff is pretty amazing. The recipe is taken from Veganomicon and is suggested to be eaten over portobello mushrooms or on veggie burgers. I would eat this sauce with pretty much anything or even on it's own, spread over a piece of fresh focaccia. It's sweet, it's oniony in just the right way - it's simply delicious.

If you've never caramelized onions before, be advised that you cannot rush the process. 20 minutes is no joke. Keep the heat low and keep an eye on them. While the onions should turn a lovely caramel color, they shouldn't crisp. I promise they will be worth the wait! Enjoy! -jz

sweet vidalia onion sauce
makes a little less than 2 cups

2 tablespoons olive oil
2 large vidalia onions, quartered and sliced thinly (about 2 cups once sliced)
1/4 cup mirin or white wine*
2 tablespoons pure maple syrup
1 tablespoon white balsamic or red wine vinegar*
1 teaspoon smooth Dijon mustard
pinch of salt

* I used white wine and red wine vinegar 

Preheat a large, nonstick pan over medium - low heat. Saute the onions in the oil for about 20 minutes, turning often so they don't burn. If it looks like they are getting crisp, reduce the heat. They should be very soft and honey brown. Add the remaining ingredients and stir for about 30 seconds to 1 minute. Turn off the heat and cover to keep warm until you're ready to serve.

orzo soup

I literally just made a promise this week that I wouldn't post about soup again until September. Apparently I shouldn't make promises I know I can't keep.

This soup is just to good to keep quiet. I'm justifying the post by the fact that it's hardly "soup" in the traditional sense. Since it does have a broth base though, I suppose it has to keep it's name. It's a breeze to make and I've made no alterations to the original recipe as it appears on 101 Cookbooks. I typically cut the chard into "ribbons" to add some interesting texture. If you can get your hands on these fire roasted tomatoes, I whole heartedly recommend them. They have chilies which pack a little extra heat with the red pepper flakes. Also, for those of you who may want to default to chicken broth, this is a case where you need to stick to veggie broth. The flavor is well worth it. Have fun with the egg whites, they're my favorite part of the process! Enjoy! - jz

orzo soup
serves 4 to 6 (taken from 101 Cookbooks) 

7 cups vegetable broth
1 1/2 cups whole wheat orzo (or other small pasta i.e. pastina)
2 cups chard or spinach, chopped
1 14-ounce can of fire-roasted diced tomatoes, well drained
1 teaspoon red pepper flakes
good quality extra virgin olive oil
3 egg whites
fine grain sea salt
some grated Parmesan cheese (to finish)

Bring the broth to a boil in a large saucepan. Add the orzo and cook until just tender - about ten minutes. Stir in the chopped spinach;In the meantime, heat the tomatoes, red pepper flakes and a splash of extra virgin olive oil in a separate saucepan. Taste, and salt a bit if needed. Just before serving, slowly pour the egg whites into the soup, stirring quickly with a whisk. The whites should take on a raggy appearance. Taste and add more salt if needed. Serve the soup in individual bowls, with each serving topped with a generous spoonful of tomatoes, a drizzle of olive oil, and dusting of cheese.

best ever pb&j sandwich

Being the "best ever" peanut butter and jelly sandwich sounds like a lot to live up to. I can remember many fabulous pb&j sandwiches at this very moment. This one however takes the cake, or maybe the bacon as it turns out. The inspiration for this sandwich came from a local downtown bakery here in Seattle. A bakery that uses at least a pound of butter in every cookie they make. The smell of these cookies alone has almost deterred from me going to work in the morning. This same bakery also makes a wide array of sandwiches, one of which led to the best ever pb&j. Peanut butter, cranberry blueberry spread, bananas, granny smith apples....it couldn't get much better. Enter bacon. Peanut butter and bacon are an obvious match, but with the apples and bananas, this combination borders on heavenly. It's the perfect blend of savory sweetness. Grab a napkin and a tall glass of milk - this sandwich needs both. Enjoy! - jz

best ever pb&j sandwich
makes 2 sandwiches (could serve 4)

4 slices thick cut bacon
4 slices fresh whole grain bread
8 tablespoons natural chunky peanut butter
4 teaspoons Crofter's Super Fruit Spread
1 small granny smith apple, thinly sliced
1 banana, cut lengthwise into strips

Cook bacon according to package directions. Set aside on paper napkins to cool and drain. Spread each slice of bread with two tablespoons of peanut butter then 1 teaspoon of fruit spread. Layer two pieces of bread with approximately half the sliced apples on each. Layer the remaining two pieces of bread with half the banana on each and then half the bacon. Carefully join together an apple side with a banana side. Give the whole sandwich a good "smash," cut into halves and serve.

mini calzones with prosciutto, mozzarella and tomatoes

It's Monday. Again.

I realize Monday comes every week, but every weekend I find myself hoping it would hold off for just a day longer. This weekend was no exception. I spent my Friday catching up with one of my favorite people, my Saturday hosting a birthday dinner party and my Sunday trekking up a mountain then eating cheese fondue. A lovely weekend as far as I'm concerned.

It's not surprising that Saturday is the inspiration for this post. There's just no way I could pass up talking about the food my roommate and I made. Home made hummus, mini calzones, salmon with dill - pistachio pistou, rosemary potatoes...mmm. I promise I'll post more about the hummus and salmon as they deserve their own moment in time. Right now though, it's all about the mini calzones.

I can't take credit for the idea. I found the recipe for these Saturday morning as I was pouring through my newest cookbook, Jamie's Dinners by Jamie Oliver. The combination is such a simple spin on some classic combinations so I just had to try them. They turned out perfectly. Well, almost perfect. I'll have to work on my calzone crimping skills for next time. They were sort of like snowflakes - no two were folded the same. Also, using larger pieces of prosciutto to make little "bundles" with the mozzarella, basil and tomatoes would probably keep the calzones from leaking their insides while baking. All in all, these were worth the effort and will be making repeat appearances at dinner parties to come.

The original recipe did not include specific quantities for the ingredients. I've approximated here just to making shopping easier. Enjoy!

mini calzones with prosciutto, mozzarella and tomatoes

makes approximately 20

1 package frozen puff pastry dough, thawed
12 ounces thinly sliced prosciutto
16 ounces fresh mozzarella balls
cherry tomatoes, halved
fresh basil leaves
salt and freshly ground black pepper

1 egg, beaten
splash of milk (for egg wash)

Preheat oven to 425 degrees. Roll the puff pastry out on a lightly flour dusted surface until just under a 1/4 inch thick. Using a 5 inch plate as a template, cut out about 7 circles. On one half of each circle lay a slice of prosciutto, followed by large thumbed sized piece of mozzarella, a cherry tomato half and a fresh basil leaf. Season with salt and freshly ground black pepper. Wrap the prosciutto around the filling to hold it together, then egg wash the edges of the pastry and fold it in half. Pinch or crimp the sides together so the filling won't leak out. Bake until golden brown and crisp on the outside.

truffle popcorn

I have great news! My cleanse is finally over. I'll have you know that it ended with plates of sushi and all the appropriate accompaniments. And it was lovely.

In that same vein, I've been reacquainting myself with many other foods and beverages. Last night was no exception. After a few bottles of yummy red wine, it was time for snacks. Enter popcorn. Not just any popcorn. Truffle popcorn. 

Truffle popcorn can made a few different ways depending on what you have on hand at home. Last night I used truffle oil because I was at a friend's house. But typically, when I'm home, I make it with truffle salt. While the two have almost the same flavor, I think the salt is a little easier to distribute over the popcorn so that each bite is packed with tons of flavor. Plus, the salt gives you an excuse to add melted butter. Enjoy!

truffle popcorn

makes one large bowl 

(or a few little ones)

4 cups unsalted popped popcorn

3 tablespoons unsalted butter, melted

1-2 teaspoons good quality truffle salt

1/4 cup grated parmesan cheese (optional)

Add melted butter to popped popcorn slowly, stirring to distribute. Add truffle salt in portions, to taste. Finish wish parmesan cheese if using. Stir well to combine all ingredients. Serve immediately.

viceroy burgers

Sundays are for cheaters. At least according to my friend Paul they are.

This past Sunday, I buckled under the pressure. I cheated.

For those of you who are pure at heart (or maybe for those of you who aren't so pure at heart), don't get too excited.  I wasn't part of a steamy sordid affair with a somehow inappropriate but incredibly good looking man. I'm in the middle of a two week cleanse and Sunday I gave in to a deliciously sinful burger. A burger that was worth every moment. Let me explain.

The inspiration for these burgers came long before my cleanse started and consequently a long way from home. I spent a week in Palm Springs this past February in the fabulous Viceroy Hotel which is home to a little restaurant called Citron. The restaurant was of course overpriced as most hotel restaurants are. So instead of ordering a $20 cheeseburger while lounging by the pool, my friend Jill jotted down all the ingredients to the Viceroy Burger. Horseradish aoli, balsamic onions, gruyere, bacon, blue cheese and arugula. Not one type of cheese, but two. And bacon. Now you see where the word sinful comes into play.

You can imagine my delight when she called me Sunday not only to invite me over for dinner, but to tell me we'd be making Viceroy Burgers. Then I found out Sundays are for cheaters. Perfect!

viceroy burgers
makes 4

1 1/2 pounds lean ground beef
3 - 4 tablespoons Montreal Steak Seasoning
1 small sweet onion, sliced
1 tablespoon butter
2 tablespoons balsamic vinegar
4 tablespoons mayonnaise
1-2 teaspoons horseradish
6 strips thickly sliced bacon, cooked
gruyere cheese, sliced
blue cheese, crumbled
1 1/2 cups arugula
4 whole grain rolls or buns

Season ground beef with Montreal Steak Seasoning and form into 4 patties.

Melt butter over low heat in a small skillet. Add sliced onions and cook slowly until they begin to caramelize, about 15 - 20 minutes. Meanwhile combine horseradish and mayonnaise. Set aside. Add balsamic to skillet and allow onions to cook for another 2-3 minutes. Remove from skillet and set aside.

Place burgers on hot grill and allow to cook for 4 minutes on each side. Top with blue cheese and gruyere and allow cheese to melt. Remove from grill. Dress burgers with mayonnaise, bacon, caramelized onions and arugula. Serve hot.

sweet potato fries with truffle salt & garlic mayonnaise

There are a few times a year when I miss Pittsburgh weather. Right now is one of them. Temperatures in the Steel City have been topping out around 80 while here in Seattle it's seems as though Mother Nature has forgotten to take her meds. It actually snowed this week. Snowed. In the middle of April. In Seattle, where, mind you, it doesn't even snow in January. The random snow has been interspersed with days of hail, wind, rain and of course just enough sunshine to remind us all of what we're missing. Thank you Mother Nature. Please re-fill your prescriptions and start thinking happy (sunny) thoughts.

The few days of sunshine have left me aching to get my grill out. (I'm sorry to report that it is sitting idly in my garage. I'm afraid the thing might blow away in a freak windstorm!) Even though grill season hasn't exactly started, I've already been brainstorming about what wonderful things I can grill up once it's time. These sweet potato fries are a result of the thought process. While they don't require a grill, they will pair wonderfully with many outdoor inspired meals. Plus, this gave me a chance to try out my new mandolin slicer. If you've never had a sweet potato fry, it's time to broaden your fry horizon. They're amazing... of course, most things dipped in mayonnaise are. Enjoy!

sweet potato fries with truffle salt & garlic mayonnaise
makes 4 to 6 servings

5 sweet potatoes, cut into about 1 by 5 inch "fries"
3 tablespoons olive oil
1-2 teaspoons truffle salt
1/2 teaspoon freshly ground pepper
3/4 cup mayonnaise
1 clove of garlic, minced then crushed
1 tablespoon lemon juice

Preheat oven to 400 degrees. Place the sweet potato "fries" on a foil lined baking sheet and toss with the olive oil. Bake until golden, about 45 minutes. Meanwhile, combine the mayonnaise, garlic and lemon juice in a small bowl. Stir to combine. When the sweet potato fries come out of the oven, sprinkle with truffle salt and pepper. Serve with the garlic mayonnaise along side for dipping.

Pick of the Month: Waffle Iron

I must apologize. I was incredibly absent during the month of March. It came in like a lion...and I have yet to experience the "lamb" like end.

Since March has been so crazy and I'm posting it's Pick of the Month in April, I've decided that the item is going to be something that is merely on my wish list - a waffle iron! The reason I want a waffle iron is really quite simple. I love waffles. I love everything about them. Sorry pancakes. You may be my breakfast mistress but when it comes to true love, it's all about waffles. Slathered in peanut butter, swimming in syrup...maybe topped with fried chicken and gravy? Oh yes. For those of you who think chicken and waffles sounds like a bad idea, please see the photo to your right. I dare you to try it and still have the same opinion. This picture was taken in Brooklyn and I still practically drool every time I see it.

Maybe April will finally be the month I take a waffle iron off my wish list and put it in my kitchen. Now I just need to work on a good chicken recipe....

sunny day couscous salad

We've finally turned the clocks ahead which means summer is on the bend....finally! I, like many others, have been impatiently waiting for warmer weather. While balmy days aren't here just yet, the sun has been making an appearance in Seattle. Anyone who lives here knows that even a glimmer of sunshine gets everyone out of hibernation and onto the trails; which is exactly where I ended up the weekend before last.

Since going for a hike was a last minute idea and stock from our last CSA box was running low, snacks for the trail were in short supply. After scrounging through the pantry and the fridge, I threw together the following salad. Couscous can be eaten cold making it perfect for picnics or hiking. I added zucchini, mushrooms and green onions to this version but honestly, pretty much anything could work! The cashews added a nice crunch and some protein too. Enjoy!

sunny day couscous salad
makes 2 - 3 large servings

1 cup couscous
1 tablespoon butter
1 small zucchini, sliced
4-5 cremini mushrooms, sliced
1-2 green onions, chopped
1/4 cup golden raisins
1/4 cup chopped cashews
salt

Prepare couscous according to package directions. Melt butter in a medium skillet over medium high heat. Add zucchini, mushrooms and green onions. Saute until tender, about 5 minutes. Add vegetables, raisins and chopped cashews to fluffed couscous. Mix to combine. Salt to taste. Allow to cool before serving.

Pick of the Month: Cutting Boards

I know. Cutting boards are nothing new. Nor are they some sort of wish list item that I have been pining for in my kitchen. They do deserve some discussion though since they are a mainstay in any kitchen and consequently take a lot of abuse. It’s hard to have a conversation about cutting boards without talking about knives at the same time. In fact, a knife skills class is precisely what enlightened me on this topic.

First let’s talk about the importance of owning proper cutting boards. Mainly they protect your countertops but they also protect your precious knives. The wrong cutting board will unnecessarily dull any knife regardless of price or quality. Unfortunately dull knives are not only a waste of time, they also lead to accidents. You would think the opposite to be true, but dull knives slip or require unnecessary pressure to cut – perfect components for a nasty accident.

Cutting boards can also be dangerous from a cleanliness viewpoint. If you own plastic cutting boards, please retrieve them from your kitchen after you read this. Run your hand across the surface. Feel fuzzy? If it does, it’s time for a new board. All that texture resulting from hours of use and love is a breeding ground for bacteria. Hey, it’s an excuse to go shopping anyway.

Before we talk about type – wood vs plastic vs bamboo – let’s talk about a few other components. Best practice is to have three – one small, one medium and one large to fit any job. They should be soft enough so as to not dull your knife, double sided and anti-slip. Double-sided boards give you double the cutting surface by simply flipping them over. A simple for trick for making any cutting board no slip: shelf liner. Not flowery contact paper, but the rubbery no-slip lattice woven stuff. Cut it into squares that can be placed between your countertop and board et voila! No more chasing the board all over the counter as you chop. This simple trick is a serious time and sanity saver. Promise! Plus, the squares can be thrown in the dishwasher. Easy!

So now the obvious question. What type of cutting board is best?

Wood: Chefs everywhere will contest that wood is the best surface for chopping. I personally have a large wood cutting board in my kitchen and absolutely love it. Aesthetically they’re beautiful. They’re great for your knives since the surface is soft enough not to dull them. However they do have some downsides. They can be expensive depending on the size. They require hand washing – no dishwashers – and you can’t prep everything on them. Meat and fish are no no’s because the wood will soak up bacteria. Also, anything with a strong odor – think garlic and onions – will “season” your board.

Bamboo: While bamboo boards are beautiful, they’re not recommended. Mainly, the surface is too hard and will dull your knives more quickly. While we all know that often-used knives need to be sharpened weekly, who wants to expedite the process

Stone: Again, the surface is not recommended due to its density. It should be noted here as well that the incredibly thin flexible plastic cutting boards are not recommended either. I mention it here because laying one on a hard countertop – such as granite or marble – provides no protection for your knife. Plus keeping one of those in place is nearly impossible. I realize I keep circling back to the same point but where would you be in your kitchen with out your knife? Lost I imagine! The more money you spend on a quality knife, an entirely separate discussion, the more you should want to protect your investment.

Plastic: When it comes to ease and versatility, plastic boards have it covered. They’re dishwasher safe, don’t readily absorb strong smells or bacteria and come in a variety of fun colors. When picking out a plastic cutting board, it should be completely smooth, no visible texture, as the texture will only dull your knife. Also, just like with bamboo or stone, you don’t want the board to be too hard. Pick one that seems easily scratched with your fingernail, meaning it’s not too hard for your knife. It should be double sided – twice the surface area! The one I have featured in the photo here is actually a great no slip board. Manufactured by Oneida and available at Bed, Bath and Beyond, the rubbery grey handles successfully kept the board from sliding across a wet granite countertop as I was using it this weekend. I just bought this one for my parents for Christmas. I can attest that it fits the criteria.

So there you have it! Longwinded, but now you have an arsenal of information for your next trip to the kitchen store. You did just throw out your old fuzzy boards, right?

mixed berry muesli

I am on my second trip in less than two weeks. Only this time instead of heading to the balmy desert to enjoy poolside mojitos paired with copious amounts of sunshine, I'm headed to the great white....East coast. Pittsburgh to be exact. While I have normally avoided the Steel City this time of year since my move to Seattle, my adorable newborn nephew pulled me homeward this February. And let me tell you, even 60 and sunny felt cold after Palm Springs. Now I'm stuck in a 27 degree snow globe with three - yes, three - feet of snow on the ground. Shivering yet?

All this cold weather left me looking for something a little more satisfying - and warmer - than my typical fruit and yogurt breakfast. Enter muesli. If you've never heard of muesli it's simply any mixture of cereals, dried fruit and nuts that is typically eaten for breakfast. I can attest that it's delicious and the perfect cure for a frigid Pittsburgh morning. Another bonus, the recipe that I'm showcasing here is reminiscent of a decadent berry crumble...but without the guilt. It's that good. Enjoy!

mixed berry muesli
makes 4-6 one cup servings

2 cups rolled oats
1/2 cup toasted wheat germ
1/4 cup toasted almonds, chopped
1 cup fresh or frozen mixed berries
1/4 dried cherries, chopped
1 tablespoon cinnamon
a dash of freshly ground nutmeg
1/2 cup low fat milk
1 1/2 cups low sugar mixed berry juice

Mix all ingredients together in a large bowl or container that will hold at least one quart. Cover and refrigerate overnight. Serve warm (can be heated in the microwave) or cold with yogurt.

sweet potato leek soup

I may have to change the name of this blog to "for the love of soup" if I keep going at this rate. I just love soup! This weather is made for it. While it's beautifully sunny outside, it's amazingly brisk. The kind of weather that I think asks for soup. Or at least the kind of weather that makes me ask for soup?

Honestly, soup was something I was never very skilled at making. Just ask my college roommate about the french mushroom bisque debacle circa 2003. She can attest that debacle is the precise word to describe that sorry attempt at bisque. It seemed like it was going to be ok...but no. And all efforts to save the soup failed as well. I think the pot sat on the counter for two days before I even had the motivation to toss it. Gross, I know, but it was college. Dishes were hardly a priority. I have since risen to the challenge and now soup is something I love to make.

This recipe was originally pulled from Bon Appetit magazine and called for maple syrup in addition to the ingredients below. I never bothered to add it because the balance of leek and sweet potato was just too good. I think the syrup would dilute it. Also, don't skip the celery leaves. They're amazing!

sweet potato leek soup
makes 6 to 8 servings

2 tablespoons (1/4 stick) butter
3/4 cup chopped onion
3 small celery stalks, stalks and leaves chopped separately
2 medium leeks, sliced and well rinsed (white and pale green parts only)
1 large garlic clove, chopped
1 1/2 pounds (about 5 cups) red-skinned sweet potatoes (yams), peeled, cut into 1 inch pieces
4 cups chicken stock
1 cinnamon stick
1/4 teaspoon freshly ground nutmeg
1 1/2 cups half & half
salt and pepper

Melt butter in heavy large pot over medium - high heat. Add onion and saute 5 minutes. Add chopped celery stalks and leeks and saute until onion is translucent, about 5 minutes. Add garlic and saute 2 minutes. Add potatoes, chicken stock, cinnamon and nutmeg. Bring to a boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.

Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot. Add half & half in small amounts until soup reaches desired consistency. Stir over medium - low heat to heat through. Season to taste with salt and pepper. Ladle into bowls and sprinkle with celery leaves before serving.

Tip: Store celery leaves separate from soup when keeping leftovers.