Recipe: Pappardelle with Summer Squash and Arugula-Walnut Pesto

Pappardelle with Summer Squash and Arugula-Walnut Pesto
Food and Wine Magazine, Aug 2015 p. 122
4 stars

I love when I find recipes that use up ingredients that we have on hand.  We had a bunch of basil leftover from another pesto dish that we made; and while this dish doesn't call for basil, we added it to the arugula pesto -- it was great!  This is a restaurant-worthy dish that we'll serve to guests in the future.  Great presentation (lovely ribbons of pappardelle and also zucchini) and a pasta/veggie dish all in one.  Plus, it's super simple to make.

Ingredients:  papparedelle, zucchini, arugula, walnuts, extra-virgin olive oil, garlic, Parmigiano-Reggiano cheese, lemon juice, Kosher salt, pepper

Tips:

• Added basil to the pesto

Recipe: Pocho Taco

Pocho Taco
Bon Appetit Magazine, Mar 2017, p.77
5 stars

Amazing tacos with so much flavor!!!  Definitely restaurant-worthy;  however, this is not a quick weekday meal as preparation of all the ingredients takes a bit of time.

Picadillo Ingredients:  ground beef chuck, russet potato, yellow onion, shallot, pine nuts, Kosher salt, ground pepper, vegetable oil, dried pequin chile or crushed red pepper flakes, ground cumin, onion powder, garlic powder, chicken broth

Salsa and Assembly Ingredients:  tomatoes, red onion, garlic, serrano, jalapeno, white wine vinegar, Kosher salt, shallot, creme fraiche or sour cream, chives, lemon zest, lemon juice, hard taco shells and grated cheddar for serving

Tips:

• Added avocado and lettuce
• Add cilantro next time
• The salsa was quite strong so would recommend cooking it a bit on the stove to cook off some of the garlic and chile compounds

Recipe: Coffee-Flavored Belgian Waffles

Coffee-Flavored Belgian Waffles
Bon Appetit Magazine, Mar 2017, p. 14
2 stars for waffles, 4 stars for pancakes

This was a 'r.s.v.p' recipe that someone requested from Kapnos in Washington, D.C.  The flavor of the waffle was good, but it was SOGGY coming out of our waffle iron.  I'll try making it again, but the batter actually was perfect for pancakes.

Note:  We used a regular waffle iron.  Be careful not to overfill it as the batter is light and fluffy and will overflow and seep out of the sides and all over your counter!

Ingredients:  flour, granulated sugar, light brown sugar, eggs, whole-milk ricotta, buttermilk, espresso powder, butter, baking powder, baking soda, kosher salt;  maple syrup and whipped cream for serving

Recipe: Weeknight Mapo Dofu with Ground Pork

Weeknight Mapo Dofu with Ground Pork
Bon Appetit Magazine, Nov 2016, p. 52
5 Stars

My new favorite Asian dish!  I love Mapo Dofu (tofu), but it's generally not the healthiest dish to make or eat.  Lots of oil and few to no vegetables.  For this recipe, we added vegetables to "healthy-it-up" (and to use ingredients we had in the fridge!), and the entire dish used only 2 Tbsp of vegetable oil.  My mouth is watering now just thinking about this.

This is an easy weeknight dish -- the recipe notes it at 25 min total time which is about right.

Ingredients:  ground pork, jalapeno, tofu, garlic, ginger, scallions, tomato paste, Sichuan peppercorns, chicken broth, Chinese black bean garlic sauce, cornstarch, vegetable oil, basil, white rice

Tips:

• Used medium firm tofu as we like them in chunks and didn't want the tofu to fall apart
• Added broccoli and kale (cooked/wilted kale in a separate pan and added to the dish near the end)
• The key to this dish is the Chinese black bean garlic sauce which I've found at many regular/standard grocery stores

Recipe: Black Bean and Chorizo Soup

Black Bean and Chorizo Soup
Food and Wine Magazine, Dec 2016, p.74
5 stars

This soup recipe, from Kathy Gunst's cookbook Soup Swap, rivals (in a different way) the America's Test Kitchen Chicken Tortilla Soup recipe which we love.  The soup offers a punch of flavors in every bite and is SUPER easy to make!

Ingredients:  black beans, onions, Spanish-style dried chorizo, garlic, chicken stock, cumin, bay leaf, thyme sprig, parsley sprig, Mexican crema, avocado, radishes, cilantro, lime wedges, extra-virgin olive oil, Kosher salt, pepper, tortillas

Tips

• Used 2 cans of black beans instead of dried beans (next time, use 3 cans of black beans)
• Used 1 onion instead of 3
• Used fresh chorizo instead of dried
• Used creme fraiche (instead of Mexican crema) since we had it in the house
• Reduced cooking time by a lot since we used canned beans

Recipe: Brussels Sprouts with Bacon

Brussels Sprouts with Bacon
Food and Wine Magazine, Nov 2016, p. 128
5 stars

This Anthony Bourdain recipe has just 6 ingredients!  As the recipe notes at the top, 'Forget a salad . . . this is the only green thing you need on the table!'

Ingredients:  bacon, brussels sprouts, butter, lemon juice, salt and pepper

Tips:

• We didn't follow the directions exactly. . .  so will need to report back the next time we make this.  We cooked the bacon in a skillet (without water) and roasted the brussels sprouts in the oven.

Recipe: Mashed-Potato Casserole with Sage and Fontina

Mashed-Potato Casserole with Sage and Fontina
Food and Wine Magazine, Nov 2016, p.67
4.5 stars

A wonderful side dish that we're sure to make again!

Ingredients:  potatoes, unsalted butter, Fontina cheese, breadcrumbs, creme fraiche, parsley, sage, Parmigiano-Reggiano cheese, olive oil, Kosher salt, pepper

Tips:

• Use about 50% more creme fraiche to make them ultra creamy
• Note: We forgot to add the sage on top in the photo!

Recipe: Green Curry with Brown Rice Noodles and Swiss Chard

Green Curry with Brown Rice Noodles and Swiss Chard
Bon Appetit Magazine, Nov 2016, p. 66
4 stars

My first green curry from scratch!  This was pretty good and flavorful but didn't quite have the oomph as other curries I've had in restaurants.  Perhaps it's because I 'healthied' it up by using lite coconut milk and I didn't add one of the ingredients (green peppercorns in brine).

I'd make this again unless I find another recipe to try out.

Ingredients:  thin brown rice noodles, cilantro, mint, swiss chard, scallions, garlic, green Thai chiles, ginger, green peppercorns in brine, ground tumeric, coconut oil, unsweetened coconut milk, lime juice, lime wedges, lemongrass stalk, coconut sugar or honey, Kosher salt

Tips:

• Couldn't find green peppercorns in brine so didn't add them.
• Couldn't find Thai chiles so added red pepper instead; will add a jalapeno or serrano next time.
• Used regular thin rice noodles instead of brown rice noodles.
• Added tofu after the swiss chard.
• Needed a bit of salt to bring out the flavor.
• Took more than 25-30 min to reduce; allow up to 45 min.
• Next time, use less water -- perhaps 2 cups instead which might cut down on the cooking reduction time.
• This makes more than 4 servings (maybe 6-8 depending on portion size?).
• Would be great over rice.

Recipe: Pork-and-Ricotta-Stuffed Jumbo Shells

Recipe:  Pork-and-Ricotta-Stuffed Jumbo Shells
Food and Wine Magazine, Jan 2017, p.92
4.5 stars

We're making this recipe the next time we go skiing and need a hearty, delicious and yet simple dish to make.

The added cream was a nice touch.  We've made a dish like this before, but this recipe is the best large pasta shell dish we've made so far.

Ingredients:  jumbo pasta shells, marinara sauce, ground pork, fresh ricotta, panko, garlic cloves, egg, Parmigiano-Reggiano, parsley, heavy cream, fresh mozzarella, Kosher salt, pepper

Tips

• We made our own marinara.
• Not sure about the fresh mozzarella on top.  I love the idea, but it was a little too chewy -- perhaps we baked it for too long.
• Try ground sausage next time.

Recipe: Fennel Risotto with Crispy Lamb Sausage

Fennel Risotto with Crispy Lamb Sausage
Food and Wine Magazine

I saw this recipe in Food and Wine Magazine (can't remember which month's publication - but see above for the link to the recipe) as part of a Beringer vineyards ad.  I normally don't cook recipes that are part of ads, but the photo looked so appetizing.

We made the Fennel Risotto only which was incredibly easy and FLAVORFUL -- a restaurant, quality dish -- and bought sausages to accompany it.

Ingredients:  fennel bulb, chicken broth, arborio rice, dry white wine, extra-virgin olive oil, butter, ricotta salata cheese, Kosher salt, pepper

Tips:

• Made 1/2 the recipe (2 cups of arborio rice makes a LOT of risotto!)
• Used regular ricotta cheese
• Added parmesan cheese
• Used white pepper
• Used all broth instead of a combination of broth and water
• It went great with Jalapeno cheddar sausages!

Recipe: Crispy Tofu Steaks

Crispy Tofu Steaks with Ginger Vinaigrette
Food and Wine Magazine, Mar 2016, p. 58
5 stars

Love, love, love this tofu preparation!
It's basically lightly 'fried' tofu which has been dipped in egg and panko.
The ginger vinaigrette is mild and pairs nicely with the tofu.

Very easy and fast -- with simple ingredients.  My new favorite way to eat tofu.

Ingredients:  firm tofu, egg, panko, ginger, scallions, white wine vinegar, canola oil, salt

Recipe: Baked Rigatoni with Milk-Braised Pork, Ricotta and Lemon

Baked Rigatoni with Milk-Braised Pork, Ricotta and Lemon
Food and Wine Magazine, Oct 2016, p. 120
No rating:  I need to make it again

This recipe turned out a bit dry, but it's due to 2 issues:
- I overcooked the pork!
- The organic ricotta I bought was drier than usual

The flavors were good, so we'll definitely make this again -- will just need to check on the pork earlier to make sure the pork doesn't get overcooked and that the cooking liquid doesn't reduce as much.

Note:  This is a weekend meal, taking about 4.5 hours (most of it cooking time in the oven).

Ingredients:  boneless pork roast, rigatoni, ricotta, garlic, whole milk, dry white wine, lemon, extra-virgin olive oil, lemon zest, rosemary, bay leaf, Kosher salt and pepper, fresh grated pecorino cheese

Recipe: Chicken-Barley Soup with Herbs and Egg Noodles

Forgot to take a photo of the dish!

Chicken-Barley Soup with Herbs and Egg Noodles
Food and Wine Magazine, Jan 2017, p. 91
4 stars

Nice, hearty winter dish that is really easy to make (not much to it), but just takes time to cook (over 1.5 hr) so we made it over the weekend.  I rated it 4 stars and not 5 because it's not a wow-knock-you-off-your-rocker-i'd-serve-this-to-guests kind of dish, but it was a good, solid, healthy dish that has been great for leftovers.

Ingredients:  chicken legs, leeks, celery, mixed mushrooms, garlic, thyme, chicken stock or broth, pearled barley, egg noodles, lemon juice, extra-virgin olive oil, Kosher salt and pepper, chopped parsley or tarragon

Tips:

• Used more celery than was called for
• Used chicken thighs instead of legs
• Parsley or tarragon is definitely a nice addition/garnish

Recipe: Celery Root Bisque with Walnut-Parsley Gremolata

Celery Root Bisque with Walnut-Parsley Gremolata
Food and Wine Magazine, Nov 2016, p. 132
3.5 stars

This recipe was fine but needs a little work because the soup was a bit too watery;  however, it had good flavor.  The walnut-parsley gremolata was surprisingly delicious and a necessary addition.

Ingredients:  celery root, leek, chunk of Parmigiano-Reggiano cheese, chicken stock or broth, walnuts, parsley, heavy cream, garlic, butter, extra-virgin olive oil, Kosher salt and pepper

Tips:

• Add a couple of small potatoes next time to thicken up the soup.
• Add croutons to the top for extra crunch!

Recipe: Apple Gingerbread Cake With Cream

In the springform pan before flipping it on to the baking sheet

Voila!

Apple Gingerbread Cake With Cream
Bon Appetit Magazine, Oct 2016, p.100
4.5 stars

This recipe is not for a beginner baker, and it's not a quick recipe.  Not hard, just a lot of steps and takes some time!

It's a really nice fall/winter dessert that's a bit on the sweet side primarily because of the caramel.  With vanilla bean ice cream on the side, it's perfect for a apple-gingerbread lover.

Ingredients:  unsalted butter, light brown sugar, lady apples, flour, baking powder, kosher salt, ground cinnamon, ground cloves, ground nutmeg, dark molasses, pure maple syrup, eggs, fresh ginger, baking soda, heavy cream

Tips:

• Cooked the apples all at once in a large skillet vs. in 2 batches.
• Sliced the apples differently than how Bon Appetit sliced them.
• Baked for 47 min.
• Next time, will cut the salt to just 1 tsp.  Each bite is a little on the salty side.  

Recipe: Haricots Verts Salad with Crispy Potato Chips

Haricots Verts Salad with Crispy Potato Chips
Food and Wine Magazine, Nov 2016
4 stars

I loved this dish, but blog contributor 'the grandcruman' was not a fan since this had a strong vinegar-Dijon mustard flavor.  So note: you must like that flavor profile in order to like this dish.  This dish does not lack flavor for sure!

In short, this is a haricots verts (or green bean) dish with crispy potatoes on top and a shallot/Champagne vinegar/Dijon mustard with parsley vinaigrette.

Ingredients:  baby Yukon Gold potatoes, haricots verts, thyme, extra-virgin olive oil, Kosher salt and pepper, shallot, Champagne vinegar, Dijon mustard, parsley

Tips:

• Used green beans instead of haricots verts.
• The potatoes stuck to the aluminum foil.  We'd suggest slicing them thicker next time and not using aluminum foil on the baking sheet.
• This makes a lot of dressing.  For 2 lbs of haricots verts, make just 3/4 or less of the dressing.

Recipe: Vietnamese Chicken Soup with Rice

Vietnamese Chicken Soup with Rice
Bon Appetit Magazine, Oct 2016, p. 12
5+ stars

This is one of the best dishes we've ever made -- super flavorful and a restaurant quality dish.  The recipe was in the r.s.v.p. section of Bon Appetit magazine where people request (sometimes beg for!) recipes for dishes they've had at a restaurant.  This one is from Elizabeth Street Cafe in Austin which I've dined at and enjoyed.

This will be a "go-to" recipe for us.  It's very easy; you just need to have all ingredients on hand.  AND. . .  it doesn't require hours to cook.  We've tried making flavorful broths (like for pho) before, and this one was simple and packed a punch of flavor with all of the ingredients.

Ingredients:  dried kombu, chicken thighs, ginger, star anise pods, cinnamon stick, whole cloves, chicken stock or broth, glutinous (sticky) rice or sushi rice, fish sauce, light brown sugar, scallion, jalapeno, cilantro, white onion

Tips/Additions:

• Added a garlic glove to the broth
• Added red pepper flakes to the broth
• Topped it with white pepper
• As you can see, I love jalapenos so topped mine with quite a few -- top it to taste!

Enjoy!

Recipe: Mexican Baked Eggs

Messy plating, but hey, it was delicious!

Mexican Baked Eggs
Food and Wine Magazine, Jun 2016, p. 52
5 stars

Talk about easy and quick dish to make for a weeknight meal.  We amped it up by adding a few ingredients -- see tips below.

I'm all about flavor, and this had it -- just see the ingredients.

Ingredients:  eggs, poblanos, garlic, cherry tomatoes, tomato sauce, queso fresco, cilantro, jalapeno, dried oregano, olive oil

Tips:

• Added chorizo
• Added red pepper
• Topped it with sliced avocado and radishes
• Add salt to taste

Documentary: Food Matters

The documentary Forks Over Knives changed how we eat forever.  In short, it discussed how a plant-based diet can cure all kinds of ailments and how dairy and meat are shown to have a strong correlation to cancer.  After watching that documentary, we started eating a LOT less meat and switched from regular milk to almond milk.

Last night, we watched Food Matters on Netflix, and it also is changing forever how we eat in a big way.  The documentary is less than an hour and a half and will change your life and health.  If you're reading this, I highly recommend watching it -- get the documentary from your library or buy it from Amazon or watch it on the Food Matters site.

Like Forks Over Knives, Food Matters touts the benefits of eating a plant-based, RAW vegetable diet but also provides research support about the huge benefits of taking vitamins -- and how people with chronic diseases and even cancer have self-healed by changing their diet and taking vitamins.  What's crazy is that when I was in high school, I remember my Anatomy & Physiology teacher telling me that her friend's cancer disappeared after taking high doses of vitamin C.  This documentary has all the research and support for that.

Here is more about the documentary:  Food Matters

My biggest takeaways:

• We need to eat 51% (raw) vegetables during each meal for better wellness and health.  It's definitely going to be hard for us to eat raw vegetables during each meal, but I think if we can get to a mix of 51%+ raw and cooked veggies.
• Your body is powerful and is made to self-heal, but it can only self-heal if it is nourished with all the vitamins it needs to fight off disease.
• Nutrition therapy works but the government has suppressed it and the research findings (just like they did with the sugar industry -- watch the documentary Sugar Coated) because of powerful pharmaceutical lobbyists. You will get mad at the government and the pharma companies after watching the documentary.
• You really are what you eat.

Recipe: Chocolate S'more Pie

Chocolate S'more Pie
Gourmet Magazine, Nov 2006
5 stars

Was looking for a dessert to take over to our friends' house and found this recipe we'd saved (10 years ago!) from the now defunct Gourmet Magazine.

The pie was a hit!  We were so excited to eat it, I neglected to take a photo of it.  Will update this blog post with a photo the next time I make it which will probably be soon.

It wasn't too sweet, and I think the pie was actually even better the next day after putting it in the fridge overnight.

Tips/Notes/My Modifications:

• Used a mix of 72% chocolate and 60% chips
• Took a while for the marshmallow topping to whip up and triple in volume
• Make sure to chill the pie (chocolate cream filling in the pie crust) and put the marshmallow topping directly on the pie.  We made the marshmallow topping in advance and put it in a container where the topping set and was hard to spread on the pie).
• Enjoy with your closest friends!