Apple and Sharp Cheddar Grilled Cheese Monte Cristo with Maple Mustard

It is done. There is snow on the ground in here, probably never to melt again before Spring. *sigh*. I'm not ready. I was outside 2 days ago, soaking up the warm autumn light, admiring trees with yellow leaves and bushes with red berries and it was so bittersweet because I knew what the weather forecast said. I knew a storm was coming. The next day I awoke to gray clouds and overcast skies with rain coming later in the day and lasting into the night. This morning I woke up to a white haze and a blanket of snow across the whole valley. There was enough for my kids to make a respectable snowman outside, who they named "Jolly" and while it was cute indeed, I just don't think I'm ready for this.

I like the snow, don't get me wrong. I just wish It wouldn't fly until after Halloween every year and then abruptly stop after New Years. Instead, it usually starts in the beginning on October and doesn't begin to thaw until April, and even then, isn't officially gone until June. we have long winters in the mountains. We are blessed with more than our share of bluebird days (where the sky is bright blue, the sun is shining, the snow is crisp and clean and the air bitter cold), which gets us through. The other thing that gets me through is having an arsenal of comforting meals that are hearty on a cold day. When it's nasty out, I like to cook, and cook and cook, so it works out. It gives me something to do with purpose, while you wouldn't want to be outside anyway. I am homebound, so I might as well make the most of it, ya know? On days like today I love making soup and stews, chili's and the like while I also like to braise things, slow bake and therefore draw out the process. I love it. The world just seems like a better place when you have something bubbling away on the stove for dinner, hot chocolate heating up for the kids when they come stomping in from the cold, teeth chattering and noses red. And, a little hot lunch. Again, something hearty, warm and out of the ordinary does the trick on days like today. This apple, sharp cheddar and grilled cheese monte cristo with maple mustard...yes, you heard it right people, this sandwich is ridiculous...is perfect and takes little effort for big results. I use the honey crisp apples because they are sweet and crunchy and in peak season this time of year. They are also a perfect match for sharp cheddar.

In the picture I took of the sandwich It looks chock full of apples. It would probably be better with only one layer of them, but I love apples, so what can I say? This is a monte cristo, not just a grilled cheese, because after you have assembled your sandwich you roll the whole outside in some egg, thinned out with a little milk and spiced with a bit of cinnamon, like you would french toast. Then you cook it in a skillet until the egg is cooked through in the bread and becomes custardy and then cheese is melted inside. The result? Perfection.

Apple and Sharp Cheddar Grilled Cheese Monte Cristo with Maple Mustard

adapted from Rachael Ray

Yield: 2 sandwiches, or 8 appetizer bites/snacks

4 1/2-inch thick slices good quality bread

2 tablespoons stone ground mustard

2 teaspoons dark amber pure maple syrup

8 slices sharp cheddar cheese

Honeycrisp apple, thinly sliced (McIntosh or Gala work too)

2 large eggs

1/4 cup half-and-half or whole milk

freshly grated nutmeg

a generous pinch of cinnamon

butter

Combine the mustard and maple syrup together and stir to combine. Build 2 cheese and apple sandwiches. I used enough cheese to cover the bottom of the bread, with a layer of apples and more cheese on top with a layer of the maple mustard on one half.

heat a griddle pan over medium-low heat.

beat the eggs with the half-and-half or milk and season with nutmeg and cinnamon. Turn the sandwiches in the egg and cook in butter melted on the hot griddle pan. Grill the sandwiches until deeply golden and the cheese has melted.

Cut sandwiches into triangles or four square pieces to serve.

If you are not much into the maple mustard, you can substitute for prepared fig spread. The sweetness compliments this just as well. Well, I'm off to finish the rest of my day doing exactly what I have suggested here. I going to make us a big pot of chili, brew some peppermint tea and let the good times roll!

Beef and Pineapple Pops with Parsley Sauce

My Husband told me today that he thinks I was happier when I ate meat. I told him that it wasn't true but he wasn't buying it. I guess I don't buy it either. He told me all I had to do was read my blog because every time the word "vegetarian" came up it was never in a positive light. Plus every time I make meat for some other lucky soul, I get a little too excited about it. Listen, I can't help it. It's true that I submit to vegetarianism, or pescotarianism (spelling?), or whatever the correct word for it is, begrudgingly. I'm not exactly thrilled with it. But, it's also true that I care about my health and well-being and let's face it, meat is like #1 on the no-no list if you want to avoid things like cancer and heart disease. Plus I genuinely like vegetarian food. So I'm kind of stuck between a rock and a hard place. Really, I most like the term "all things in moderation" because I can live that. I'm pretty moderate as is, and have little trouble keeping things that way. I enjoy a glass of wine, but one is plenty. I love dessert, but a couple bites can suffice. And, I love a big juicy medium rare steak, ribeye, filet mignon, prime rib, you name it. However, I don't want it every night by any means. I'd like it maybe once every two weeks, but I'd settle very comfortably with once a month. The problem lies in not being able to have it at all. That will and has made me crazy.

Jeremy has suggested I go back to making meat with dinners once in a while. He doesn't understand that when I make dinner I make it for him (and the whole family). But really, I enjoy making something he loves. That's what's so delightful about making food for someone. If I made a roast chicken for example, with salad and a baked potato, Jeremy would be completely gracious, satisfied and comfortable passing on the chicken and just eating the side dishes for dinner. What he doesn't get is that it would be a waste of a meal to me. Sure, I'd get to eat the chicken, but I would have no one to enjoy it with, or to talk to about it and tell me how great it is and that is what it's all about to me. I might as well just eat some potatoes and salad for dinner...So that's what I do. I eat salad, and vegetable soup and vegetable chili, salmon, quinoa and stuff like that. I still get excited for many pasta dinners because most of them were either meat free to begin with or the meat is not missed. In any case, I can tell my husband feels bad about how his food choices effect my passion for cooking and eating (my best qualities if you ask me, ;) and also how much it is an issue between us. I understand he wants to be healthy. I understand he feels great and I really don't want him to feel bad, but we both can't get what we want, you see? I'm begging him to eat meat once in a while, because when we are talking one serving a month (even once a week) it's not going to effect your overall health. Think about how much meat you consume in an average week. No really, play along a minute. A serving counts as the bacon you have with your omelet or the ham on your sandwich, or the pork chops for dinner. I bet your bottom dollar it's A LOT. That's why cutting it down to only one serving every once in a while is a big deal. I get it, but I still joke with him and say all I am going to ask for on my birthday is that he go to a steak house with me and enjoy some without complaint. All things in moderation, ya know? Even if it's great moderation.

Well, all that aside, I made Jeremy grill these beef and pineapple pops last week. Again, they were not for us, but part of that appetizer thing I catered for the Young Life wives. However he had to grill it non-the-less and get this...he actually licked the meat juice off his fingers and said it tasted good (maybe there is hope)?! I went one step further than him (surprise, surprise) and popped the tiniest piece of the meat into my mouth. Just enough for a taste really, and I'm telling you it was awesome. I've made this before, over a year ago and the interplay between the sweet grilled pineapple, the savory and tender meat along with the fresh and vibrant sauce is just unbeatable. I made these appetizer style on small bamboo wooden skewers, but they are equally fit for dinner along with some veggies or salad, or rice or anything you little heart desires. I would stay away from potatoes though, unless they are herby roasted ones, because they can tend to be too heavy for this dish and you don't want to weigh it down.

You might wonder why you would "waste" fillet mignon on kabobs. Oh! it's not a waste! it makes the most succulent and luxurious kabob you've ever had. Plus it does not take much meat per person so it's actually more cost effective than you would think. Try it. You'll like it.

Beef and Pineapple Pops with Parsley Sauce

adapted from Giada De Laurentiis

Serves 20 beef pops

For the Parsley Sauce:

3 cups fresh flat-leaf parsley

2 cloves garlic, peeled

2 tablespoons red wine vinegar

1 teaspoon crushed chili flakes

1 teaspoon sugar

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup olive oil

For the Beef Pops:

1 1/2 pounds beef fillet, cut into 3/4-inch cubes (about 40 cubes)

1 (2-pound) pineapple, cut into 3/4-inch pieces (about 40 pieces)

20 (8-inch) wooden or bamboo skewers, soaked in water for 30 minutes

salt and freshly ground pepper

For the parsley sauce: In a bowl of a food processor, blend together the parsley, garlic, vinegar, chili flakes, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. With the machine running, gradually add the olive oil until incorporated. Place half of the mixture in a medium bowl. place the remaining mixture in a small serving bowl. Cover with plastic wrap and refrigerate until redy to serve.

For the beef pops: place the beef in the medium bowl with the parsley sauce. Toss well until the beef is coated with the mixture. Cover and refrigerate for 3 hours.

Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. thread the skewers starting with a piece of pineapple, then a cube of beef. Repeat with another piece of pineapple and another cube of beef. Continue with the remaining skewers. Grill the skewers for 2 to 3 minutes each side (for medium rare) or until desired doneness. Season with salt and pepper.

To serve, arrange the beef pops on a serving platter. Drizzle with the remaining reserved parsley sauce or serve the sauce on the side as a condiment.

Roasted Shrimp Cocktail

We had to go to our annual HOA meeting a little over a week ago. It's funny, really. Our HOA is comprised of 9 homeowners (2 of which are never here) over the age of 50, except us, and is held at our closest neighbors house ever year during the summer. Everyone brings an appetizer (although I wish I had dessert duty) and drinks wine. That's mostly what we do. We drink and eat and eventually call the official meeting to order. It lasts all of 10 minutes, complete with motions and "I"'s and then we all go home to our respective houses.

This year I brought this roasted shrimp cocktail. I had to step it up since last year I totally copped out and brought bread and pre-packaged dipping oil. I forget what I had going on last year but it must have been huge for me to take that desperate route. Ah, but tis necessary sometimes isn't it?

I'm obsessed with cocktail sauce. Let's start there. My Grandpa Grillo makes great cocktail sauce and so this is his recipe, although it is so simple I don't really understand why people buy the pre-bottled stuff. Maybe because cocktail sauce using ketchup for a base is gross (in my opinion) and that's what most recipes call for. This cocktail sauce's base is made from a bottle of Heinz Chili Sauce, which you can find above the ketchup in most supermarkets (unless you are Steamboat's Safeway, argh!) That's what it's called and I have no idea what you are supposed to use it for (chili?) other than making outstanding cocktail sauce. It's fresh and not sweet like ketchup so it's an ideal match for perfect cocktail sauce. Is it just me or have I written the phrase "cocktail sauce" way, way too many times already? Add fresh lemon juice and horseradish and it's done.

Shrimp cocktail might just be my very favorite appetizer. I love big juicy, meaty, cold poached shrimp that usually accompany cocktail sauce that you order in restaurants. However, I find it's sort of hard to poach shrimp perfectly at home. Not to mention rather time consuming considering you should poach shrimp with the shell on, then peel them after they cool and then refrigerate them till cold. It's much, much simpler to open a package of peeled and deveined shrimp, tail on, and roast them for a couple minutes and serve at room temperature.

Roasted Shrimp Cocktail

method adapted from Ina Gartens, Back To Basics. Cocktail sauce from my Grandpa

FOR THE SHRIMP

2 pounds medium shrimp, peeled and deveined*

1 tablespoon olive oil

1/2 teaspoon kosher salt

1/2 teaspoon pepper

FOR THE COCKTAIL SAUCE

1 bottle Heinz Chili Sauce

the juice of 1/2 a juicy lemon

3-4 tablespoons horseradish (I used prepared horseradish)

Preheat the oven to 400 degrees

Place shrimp on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 4-5 minutes, just until pink and firm and cooked through. Set aside to cool.

For the sauce combine the chili sauce with the lemon and horseradish. Stir to combine and taste. If you like it spicier, add more horseradish to taste.

Serve the shrimp and sauce on a platter with a few lemon wedges for squeezing.

serves 6-8

*If you are using larger shrimp (like 12-15 count) great! I would have too except they are hard for me to find. In that case, roast for 8-10 minutes.

This appetizer is delicious and quick. As Ina would say "how easy is that?"...actually, I just found out she has a new cookbook slated to debut this Fall under the title "Barefoot Contessa (wait for it) How easy is that?" HA! I laughed out loud to myself. If I had a nickel for every time Ina said that phrase during one of her shows, I'd have ten bucks. Five at least.

Fried Green Tomatoes

I think I was meant to be southern. Fried chicken was one of the first things I learned how to make (although, I prefer flattened chicken breasts to bone in) along with chicken and dumplings and killer garlic mashed potatoes. I love Paula Deen, peach cobbler, crab/shrimp boils, fried green tomatoes, comfort food in general and collard greens have been on my Thanksgiving table 2 years in a row. And that whole rolling lawns, huge trees, white houses, boating, shrimping, proper, sweet tea, southern belle, cute accent, steel magnolia thing...I'll take that too. If I moved to the south I'd change my kids names to Caroline Marie, Wade Clifton MacGray III and Peyton and we'd fit right in. Of course that would mean Jeremy's name would have to be Wade Clifton MacGray II and I don't think I could pull that one off. Jeremy Scott MacGray III doesn't quite have that same southern charm does it? Oh well, maybe I'll just stick to making the food.

I was at Sweet Pea, our local farmers market after a bike ride through town with my family. I walked in to see what they had, fingers crossed that there would be green tomatoes. Lo and behold there they were right when I walked in the door in a big wooden basket! I immediately packed a bag full, paid up and biked home to cook them. I don't mess around with green tomatoes. I see them maybe once a year up here in Steamboat and I know to buy as many as possible when I do. Then I eat them for days. We had them tonight for dinner, since we had a late lunch and It's all I really wanted anyway. I'll have them again for lunch tomorrow and the next day. My goal is to basically stuff myself full so I don't want them again until next summer. Then I don't feel so bad about it.

I've made fried green tomatoes many, many times throughout my life starting when I saw the movie, of the same name (Fried Green Tomatoes) starring Kathy Bates, Mary Louise Parker and Mary Stuart Masterson. I don't know how old I was, but I was young. My Grandma Grillo who is from Missouri, but likes to think she's southern (well maybe that is???) was nice enough to make me my first batch and I fell in love. If you have never had one before, let me tell you about them in all their glory. They are sturdy with a great toothy, substantial bite to them. They are hot and slightly tangy sour, salty and cornmealy and most importantly, fried. So it crackles in your mouth. It's sooooooo good. That's really the only thing you have to know.

Green tomatoes are just red tomatoes that are not ripe yet. They are never mealy, which is what I hate about fresh tomatoes. Considering the fact that this dish is incredibly simple, it's weird that there are so many versions out there. Different batters and breading each of which have loyal followers. I like them best dipped into and egg and buttermilk mixture and dredged into a cornmeal/flour/garlic powder mixture. But by all means, if you like italian bread crumbs use those (it just won't get as crisp on the outside).

Fried Green Tomatoes

2-3 green tomatoes, sliced a scant 1/2" thick

1/2 cup all purpose flour

1/2 cup cornmeal

2 teaspoons garlic powder

2 eggs

1 tablespoon buttermilk

kosher salt

olive oil

combine the flour, cornmeal, garlic powder and 2 teaspoons kosher salt in a shallow bowl and set aside. Combine the 2 eggs and buttermilk with a pinch of salt and whisk together until well combined and set aside.

Heat a heavy skillet on the stovetop over medium heat, then add enough olive oil to cover the bottom of the pan thickly. Dip and cover each of the tomato slices with the egg mixture first, then the cornmeal mixture, then dip again into the egg and once more into the cornmeal mixture so you have dredged each tomato slice twice. When the oil is hot in the pan add tomato slices and saute for about 1 1/2 minutes on each side or until crust is golden and sprinkle generously with salt while still hot. When done, drain on paper towels and eat fresh while still warm.

If your tomatoes are bland at all, add more salt but they shouldn't be. I like to pick these up and eat them with my hands but you can also place them on a plate and eat them with a fork and knife. You can also make a sandwich with them. Just place them between two pieces of hearty bread, like a baguette or sturdy whole grain and add some bacon and lettuce to make a BLT of delicious sorts, or grill with pepper jack cheese and make a ridiculous high calorie grilled cheese with fried green tomato. However you eat these, you won't be sorry and the possibilities are endless so have some fun ya'll! Yeah, Iv'e got this southern thing down pat.

Watermelon Salsa

The dog days of Summer are in full swing here in Steamboat. If you were to venture downtown you would see tons of tourists and locals alike biking or tubing down the Yampa wearing nothing but bikinis with beers in hand, smiling and soaking up the hot sun. This, I know is not technically the "dog days" since that usually refers to temperatures so hot that all outdoor activities cease and you lie around like, well, dogs. However, in Steamboat this is about as close as we come. The sun is intense in the mountains so even though it's only 85 degrees out, believe me it's hot. It's wonderful really because you can still enjoy all of what summer has to offer outdoors and not be a sweaty, blistering mess, unless you are mountain biking. Or, if you are not feeling all that sporty, you can just sit out on your pergola with a nice book, kids biking in the long circular drive way snacking away on a refreshing bowl of watermelon salsa. That's what we decided to do on this beautiful Sunday and I just sat there happy, full of the food and the spirit of Summer. Relaxed and refreshed are initially what I think after we have had a day like this. And that watermelon salsa? It does wonders to promote that.

Watermelon salsa might sound odd to you and that's OK. It did to me too until I had some. My friend Danielle whipped up a batch and I sampled it when I went to her house this past week for a play date. I have had her Mom's pineapple salsa before and let me tell you, that's a winner also and if I ever get the recipe I promise to post it as well. I thought the notion of pineapple salsa was sort of strange at first too. I mean, it would be perfectly OK to accent fish or put on top of something as an accompaniment, but to be the star attraction eaten with a tortilla chip was nutty in my opinion. I was wrong. And that's exactly how this watermelon version is eaten too. I think it's best served with a pita chip, although tortilla would work fine. The best way I could describe this would be to say it's "the person who doesn't like raw tomatoes answer to pico de gallo" It's a version of pico although WAY better than the original (this is coming form a person who hates raw tomatoes though). It's slightly sweet from the watermelon but once you get past that it's pretty complex. Faintly garlicky, slightly sour, onion-y goodness in the back ground...ugh, it's just refreshing and light and perfect for your hot summer days.

I like pita chips with this as I said before because they are crunchier than tortilla chips and also compliment the salsa better in my opinion. Especially if you can get the garlic and herb version. I know, now you do think I'm nuts. Trust me though, the garlic and herb pita chip matched with this salsa is perfection.

This salsa will create quite a bit of juice if kept longer than a hour or so but it's fine, actually encouraged as the flavor only improves. If you have extra, keep it in the fridge in Tupperware and it will be good for about a week, ready to go when you are.

Watermelon Salsa

adapted from Kathy Nichols recipe file

1/4 of a seedless watermelon, rinds removed cut into small dice

1/2 a green bell pepper, cut into small dice

3 scallions, diced

1/2 a head of cilantro, minced

2 cloves of garlic, minced

juice from 2 juicy limes

2 1/2 tablespoons diced pickled jalapenos*

a hearty pinch or two of kosher salt

*diced pickled jalapenos can be found in the condiments section of the grocery store

combine everything into a medium sized bowl and stir. Taste. This recipe isn't an exact science so tweak the quantity of ingredients based on your tastes. (I had to add a bit more watermelon as mine was small to begin with) Let sit for at least 10 minutes or up to overnight.

Serves 4 in theory (served 2 1/2 at my house)

This recipe can easily be doubled for a larger crowd. I used these exact measurements in my recipe today except for adding in an extra slice of watermelon to brighten the whole thing up since it was predominately green to start out with. It should be an even mixture of pink to green. Ahh, now to get back to my relaxing afternoon! Happy weekend everyone.

Spanakopita (Greek style spinach triangles)

I love spanakopita! With spinach and feta and phyllo, oh my! Ina Garten had the right idea when she took these traditionally small cocktail snacks and super sized them to make a main course for dinner. I didn't do this with the recipe because I'm bringing these to a brunch, but I mention it because it would be a fabulous idea! I will include instructions on how do either in the recipe section.

It was my friend Danielle's birthday this past Monday and so a couple of the girls are getting together for a brunch in her honor at her house. I don't know a lot of the people coming very well so thankfully there will be mimosas and really good food! If you don't know this about me already, I will just come out and admit that I can be a little socially awkward with people I'm not close with. Not all the time, but sometimes, and a good mimosa will go a long way to counter act it!

For the brunch I will be serving these adorable spanakopita triangles, fruit salad with honey dressing, a raspberry danish braid, blueberry crumb cakes and Angie will be bringing a bacon and goat cheese crust less quiche. Talk about a line up! Iced coffee and mimosas to round everything out and I'd say we have ourselves a par-tay! The menu is a little eclectic, I'll admit but Danielle likes it that way with samplings of different bites...and the day is all about her anyway.

Spanakopita

adapted from Barefoot Contessa Back to Basics

1/4 cup good olive oil
1 cup chopped yellow onion

2 (10-ounce) packages frozen chopped spinach, defrosted

5 large eggs, lightly beaten

3 tablespoons freshly grated Parmesan cheese

Plain dry bread crumbs

1 teaspoon grated nutmeg

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 cups small-diced feta cheese (12 ounces)

3 tablespoons toasted pine nuts ( I didn't use these)

24 sheets frozen phyllo dough, defrosted (note: you will need two packages)

1/4 pound (1 stick) unsalted butter, melted

flaked sea salt for sprinkling

Preheat the oven to 375 degrees

Heat the oil in a medium saute pan , add onion, and cook for 5 minutes over medium-low heat. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.

When the onions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt and pepper. Gently fold in the feta and pine nuts.

Place one sheet of phylllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (use just enough bread crumbs so the layers of phyllo don't stick together.) pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs.

FOR DINNER SIZED SPANAKOPITA: cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo dough up diagonally as if folding a flag. Then fold the triangle of phillo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet.

FOR APPETIZER SIZED SPANAKOPITA: cut the sheets of phyllo into five, long ways so you have 5 long strips of dough. Place a teaspoon or so filling on the shorter end and roll the phyllo the same as directed above. 1 box of (18 sheets) of phyllo dough only makes about 20 appetizer triangles and leaves a lot of the filling left over. If you plan to only make this much, half the filling recipe above. Or use the left over filling in eggs, a quiche, a pizza pocket, etc.

The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam side down. Brush with melted butter, sprinkle with flaked sea salt and bake for 30 minutes for dinner size and 15 minutes for appetizer size or until the phyllo is browned and crisp. Serve hot.

Serves 12 dinner sized spanakopita or 20 appetizer spanakopita, if using half the filling recipe. 40 if you use all the filling and 2 packages of phyllo dough.

You can also refrigerate or freeze these, assembled and unbaked in a Ziploc freezer bag and just bake as directed when ready for them. They are so good! I hope you try them out. They are labor intensive but not hard to make at all. Persevere and be rewarded!

Eva Longoria Parker's Tortilla Soup

You probably are wondering why I'm writing about tortilla soup in the midst of our glorious heat wave (70's and 80's) In Steamboat. Well, sadly it's because my husband is sick (I was sick with the same thing last week) and I wanted to make him something to help him feel better. Well, that and it's Mexican. If the meal is Mexican, even when it's soup and warm outside, I feel like it's okay. Hot Mexican food is a free pass during the summer. This particular recipe comes from Eva Longoria Parker, also known as "Gaby Solis" on Desperate Housewives. I decided to make this for a number of reasons. It looked like an authentic tortilla soup recipe and Eva is Mexican, so we had that going for us. Then, there was the fact that she serves this at her (and Chef Todd English's) restaurant, Beso. And finally, Jeremy loves Mexican food and this recipe called for ancho chilies to be pureed and added to the soup and I knew it would help his stuffy nose.

The chili paste

I'm glad I decided to make it. It was very good. It's not a Longoria family recipe though. Eva modified the traditional dish on her own. She has said that she has adjusted the recipe over many, many years. It's light and easy (don't let the soaking the dried ancho peppers and puring them into a paste scare you. It's super quick) and you can make it more filling by adding grilled chicken. We had this for lunch, but it could just as easily be a light dinner, or a first course.

I feel like I should tell you, in case you don't read the recipe all the way through, that this particular recipe calls for straining the soup at the end to get rid off all the solids, like herbs, onion and tomato chunks so all you are left with is a flavorful broth. I actually love this idea. It makes for pretty presentation because when you go to serve this, you first mound up your grilled sliced chicken and half an avocado, cut into chunks into the bottom of a shallow bowl. Then you add a bunch of fried tortilla strips and cilantro to top. Then you ladle in the hot tortilla soup broth so it encircles the whole thing. Top the everything off with queso fresco (white crumbly Mexican cheese, that they sell in grocery stores...sometimes called cojita cheese) and you're in business.

Tortilla Soup

adapted from Beso restaurant, Eva Longoria Parker

3 dried ancho chile peppers (with the bell peppers in Safeway, or in Mexican section)

1 tablespoon extra virgin olive oil

1 onion, sliced

3 garlic cloves, smashed

1 28-ounce can of whole plum tomatoes

1 tablespoon coriander seeds

1 teaspoon cumin

6-8 cups low sodium chicken broth (or vegetable broth)

2 bay leaves

4 springs fresh thyme

kosher salt

1 -2 grilled chicken breasts, sliced

3/4 to 1 cup crumbled queso fresco

2 avocados, diced

fresh cilantro

4 corn tortillas, cut into thin strips and fried

1 to 2 tablespoons sour cream (optional)

Bring a saucepan of water up to a boil and add the dried peppers in, turn off the heat and cover. Let them soak for 15 minutes, or until soft. Drain the chile's, and discard the stems and as many seeds as you can. Transfer to a blender and process to make a smooth puree (use some water if needed to loosen up the mixture to help make a paste).

Heat the olive oil in a large pot over medium heat, then add the onion and garlic and cook until translucent. Add the tomatoes with their juice, 1/4 cup chili puree, the coriander seeds and cumin and cook about 5 minutes. Add the broth, bay leaves and thyme and bring to a boil, then reduce to a simmer and cook about 30 minutes (I smashed the tomatoes against the pot to break then up a little and let the juice out). Strain the broth through a medium-mesh strainer into another pot, discarding the solids. Season the broth with salt and heat up again ( I needed a lot of salt. If it tastes bland at all, add more salt and it won't. Salt brings out all the flavor).

Place a small amount of chicken, avocado, tortilla strips, cilantro and queso fresco in each bowl, then pour about 1 cup of the hot broth around the garnishes. Add sour cream if desired.

serves 4

I cut my tortillas into thin strips and fried them in a small skillet in olive oil over medium to med-high heat until crispy. As for the chicken, I didn't add any. But I'm sure marinated in a little lemon juice, thyme, olive oil and salt for about 20 minutes before grilling would be great. Either that or sprinkle it with blackening seasoning and grill for more flavor.

This soup is not spicy so don't be afraid to add the whole 1/4 cup of ancho chile paste. In fact I wish it was a smidge spicier, which is why the recipe calls for 6-8 cups of stock. The original recipe calls for 8 cups, which is what I used, but I think it would have even been better had I reduced the broth to 6 cups. It would have had a more concentrated flavor. But please, do what you like.

Radicchio Pizza with White Truffle Oil

note: cheese is optional. If you leave it off, it is vegan

OK, this is seriously good. We went to a BBQ at my in laws for Memorial Day and it was one of those deals where you bring your meat, or whatever it is you want to grill and a side dish or appetizer to share. Danielle, my friend thankfully brought this. It's not so much a "pizza" as it is like whole wheat pita bread with spread on top, even though, I'm pretty sure she used whole wheat pizza dough. Whatever it was, it was delicious and easy and you could pretty much put this topping on anything (crusty bread anyone?) and it would be fabulous. As for me, I brought an arugula, watermelon and feta salad that I was planning on blogging about originally, but it fell short. I think it needed more mint mixed in with the greens and balsamic instead of the citrus based dressing I used, and besides, after one bite of this pizza I knew that this would have to be what I wrote about and nothing else. Want to hear the crazy part? It was vegan until Danielle put the Parmesan cheese on top, which I do recommend because it adds a great salty bite. It could easily be an appetizer, cut into squares instead of wedges, or a healthy dinner, take your pick. Let's just face it, anything with white truffle oil tastes good so why not give this one a try?

Radicchio Pizza with White Truffle Oil

adapted from The Kind Diet, Alicia Silverstone

1 large head radicchio

olive oil

fine sea salt and freshly ground pepper, to taste

white truffle oil, to taste (Danielle said she used the littlest bit)

1 fresh pizza crust (preferably a healthy, whole grain variety

freshly shaved Parmesan cheese (optional)

Preheat the oven to 415 degrees

Cut the radicchio in half, then slice each half crosswise into thin ribbons (as thin as possible). Dress with olive oil, salt, pepper, and a few dashes of white truffle oil to taste.

Toast the pizza crust in the oven for 7 minutes or until it is heated through and slightly golden but not crunchy.

Scatter the dressed radicchio over the pizza crust and return to the oven for another 3-5 minutes, until the radicchio is warm and starting to wilt. Top with Parmesan cheese shavings and serve immediately.

I love recipes like this. Ones that take all of 5 minutes, dirties 1 bowl and taste stellar. Danielle added some spinach to the radicchio mix and thats why you can see green in the picture. Feel free to do so yourself if you have some. By the way, you don't have to serve this hot. The wedge I ate was room temperature and look how I have raved. I can only imagine what it is like hot and fresh out of the oven. I couldn't even really eat the pizza crust because my cleanse is on going, although I did indulge in the cheese on top (you can't win them all and honestly I have been so good up until this last week...sigh) and still it was THAT good. Jeremy thinks, and I agree, that I have a way of going on and on about things, especially food, when I get excited about it and so I end up ruining it. I'm sorry if I talk things up. I try to be conscious of it. I just can't help it sometimes. :)

Devils On Horseback Appetizer and Our New Years Party

Well, the title of this blog is not actually accurate. I don't know if Jeremy and me hanging out at Brian and Danielle's house for 3 hours eating food on New Years Eve qualifies as a party. Although Danielle's sister Natalie and her boyfriend Jake were there for a bit, so then again maybe it was. Anyhow, we sat around and ate the night away, mostly. Drinking on the other hand, not so much. Jeremy and I have been on a health kick with it being the new year and all and have not been doing much drinking lately. So when Brian asked Jeremy how much champagne he should pick up and Jeremy replied "I'm only having a sip" Brian took that to mean 1 bottle would probably be sufficient. Danielle on the other hand who happened to be doing some dishes when we walked in almost sprayed Jeremy with the faucet hose for being such a kill joy. We might have started the night off on the wrong foot (and ended it that way, with being in bed by 10pm, ringing in the new year and the start of the new millennium for that matter, asleep) but in-between those two events at least the food was fabulous! Danielle and I had decided to serve appetizers instead of a main course and we divided the prep. Danielle was in charge of these delightful little bites that don't even really have a name, although Katie Lee, formally Katie Lee Joel, makes a version like Danielle's called "devils on horseback". Whatever they are, they are divine! More about them in a minute. She also made shrimp cocktail complete with homemade cocktail sauce and a cheese platter. For my part I was making crostini with goat cheese, roasted red peppers, drizzled with truffle honey that I had bought at The Homesteader a couple days before, Tzatziki dip with toasted pita triangles and carrot sticks and herb stuffed mushrooms. The stuffed mushrooms were a bit bland in my opinion, I'm sorry to report, despite my attempts to make them quirky and memorable. I sauteed the chopped stems in butter, added salt, pepper, mined garlic and thyme and added some white wine. Then I took it off the heat and added some Italian bread crumbs, chopped parsley and mint, slivered almonds and very finely chopped golden raisins, a bit more olive oil and showered it with parmesan cheese, filled the caps, drizzled them with olive oil and baked at 400 degrees for about 30 minutes. Now, I'm sure you know that the mint, almonds and raisins are NOT common ingredients to stuff in a mushroom. However, that was my attempt at making them special. I thought the chewy tangy sweet of the raisin would be interesting along with the herbs and that the almond would give it texture and a bit if a soft crunch. Well it might have worked it different quantities, but it fell flat. Boooooring. But, all that interesting, exotic food texture, chewiness and crunch I didn't find in my mushrooms I found in Danielle's little "devils on horseback" appetizer. They are basically and almond wrapped in a dried apricot, wrapped in bacon and served with a apricot soy chutney of sorts. It's that classic sweet and salty that gets you at first and the chewiness of the apricot and the crunch of both the bacon and the almond dipped in the sweet and sour sauce that brings it home. Here is the recipe:

Devils on Horseback Appetizer

30 dried apricots

30 whole almonds

15 pieces of raw bacon

1 cup apricot preserves

5-6 Tablespoons soy sauce

Cut each bacon slice in half crosswise and set aside. Roll over the dried apricots with a rolling pin in an attempt to make them a bit thinner and bigger (better to fully wrap the almond) then place an almond in the center of each apricot and one by one, wrap the apricot around the almond and the half a piece of bacon around the apricot. Place the finished bite seam side down so the bacon doesn't unravel on a baking tray and continue until all pieces are done. Bake the tray at 350 degrees for about 45 minutes or until the bacon is crisp and cooked through. Meanwhile, heat the apricot preserves in a sauce pan over medium low heat, add the soy sauce and heat until hot and well combined. You can more or less of the soy sauce depending on your taste. Serve everything warm

These really are a crowd pleaser. 30 pieces will serve about 8 people for an appetizer. The rule of thumb is 3-4 pieces of any given appetizer per person if you are having 5-6 different apps.

Happy New Year everyone!