Red Hot

Frijoles Canyon

You may have thought that I was (finally) finished posting about my New Mexico trip, but you'd be wrong! I will spare you the ton o' photos that I have and every last detail, but suffice it to say my final destination was Bandelier National Monument, 33,000 acres of canyon and mesa country that contains evidence of human presence (i.e. pueblo structures/kivas and petroglyphs) that dates back over 11,000 years. So, yeah. I'm still posting! 

Bandelier National Monument

Me in a Kiva

Before my departure, I stocked up on some local red chile powder so that I could try my hand at making the red chile sauce so prevalent in Santa Fe. There is some discussion about what is traditional (chile powder ONLY) and what isn't (the addition of cumin and oregano for instance). I say, just make it the way you like it. The red chile sauce police are probably out drinking margaritas, so do what you want!

Tina's New Mexico Red Chile Sauce

2 tablespoons vegetable oil
1 large garlic clove, minced
1/2 teaspoon cumin (optional)
1/4 teaspoon oregano (optional)
1 tablespoon flour
1/2 cup pure red chili powder
3 cups low sodium broth (beef, chicken or vegetable)
1 teaspoon salt

1. Add the oil to a saucepan and cook the garlic for 1 minute over low heat. Add the cumin, oregano and flour and cook until the mixture bubbles and the flour begins to brown, stirring constantly, about 2 minutes.

2. Meanwhile in a medium bowl, whisk the chile powder and the broth until smooth. Add to the flour mixture along with the salt. Increase the heat to medium and bring to a low simmer, whisking frequently, and cook gently for 15 - 20 minutes, until the mixture has thickened slightly. (Chile can burn easily and impart a bitter flavor so cook slowly, stirring frequently.) The sauce will keep for one week refrigerated and can also be frozen. Use to make enchiladas or to drizzle over anything that needs an extra kick. Makes 3 cups of sauce.

I'm Guilty!

Although I didn't go away for the long weekend I did go out more than I should have (just ask my accountant), leaving me with little reason to cook or shop for food. I had a free night and still wanted to eat dinner after going to the gym yesterday, so fortunately found this basic recipe. Pasta, yogurt and zucchini? Not exactly a "You got your chocolate in my peanut butter!" combination, but surprisingly tasty (and cheap). I thought it might need some lemon zest, but the yogurt provided all the zest required. I also used 2% yogurt and less butter, cutting out some of the extra fat for a more guilt free meal. I was already up to my eyeballs in guilt after a lunch of a fried chicken BLT topped with fried green tomatoes. And bacon. I have to go back to the gym, stat!

Pasta with Yogurt and Zucchini

Adapted from Food & Wine

1 pound cut pasta
4 medium zucchini (about 1 1/2 pounds), coarsely shredded
4 tablespoons unsalted butter
1 cup plain whole-milk Greek yogurt
1 cup freshly grated Parmesan cheese, plus more for serving
Freshly grated nutmeg
Kosher salt and freshly ground pepper

1. In a large pot of boiling salted water, cook the pasta until al dente. One minute before the pasta is done, add the shredded zucchini to the pot. Drain the pasta and zucchini, reserving 1/4 cup of the cooking water.

2. Meanwhile, in a large, deep skillet, melt the butter. Remove from the heat. Stir in the yogurt and the 1 cup of grated cheese and season the yogurt sauce with freshly grated nutmeg, salt and pepper.

3. Add the pasta, zucchini and reserved pasta water to the saucepan and cook over low heat, tossing, until the sauce coats the pasta; transfer to warmed bowls and serve with the extra cheese.

Stormy Sandy's Sunday Sauce

So, just like Irene, we are in for a doozy of a storm. Fortunately this time I already have my flashlights, thanks to buying up the last two from my local hardware store over a year ago. I just picked up some granola bars, filled pitchers with water, and have my iPad juiced up in the event that I lose power.

It cracks me up to see people stocking up on booze like white wine and beer when, unless you have a cooler when you lose power, there will be no way to chill it! I also love how people stock up on toilet paper but forget about some other essentials. Ummm...if you don't have power or water, how are you going to flush? These are the things that concern me. When it comes to choosing between showering or flushing, I am going to pour that spare bucket of water into my toilet tank. Trust. (TMI?) And now I am fattening up for the impending doom by making and eating a vat of buttery tomato sauce drenched pasta because honestly, granola bars are going to get old fast.

Stay safe out there!



Buttery Tomato Sauce
(The Ski House Cookbook)

1 (28-ounce) can whole peeled tomatoes, with juice, chopped
2 garlic cloves, minced
5 tablespoons unsalted butter
1 medium onion, peeled and quartered
Salt
Freshly grated Parmesan cheese
Cooked pasta of choice


1. Add the tomatoes, garlic, butter, onion and a large pinch of salt to a medium saucepan. Bring to a simmer and continue to cook uncovered at a low, steady simmer for about 45 minutes, stirring occasionally until the tomatoes have reduced.

2. Discard the onion and taste for seasoning. Toss the tomato sauce with 1 pound of cooked pasta such as spaghetti or penne and serve topped with freshly grated Parmesan cheese. Makes about 3 cups sauce.

I'm Leaving, on a Jet Plane!

I'm getting ready to get on a very, very, very long flight, so I decided to pack my own meal rather than rely on the overpriced offerings at the airport and the paltry offerings on the plane. I'm also concerned about some serious jet lag as I am flying east and across seven time zones. According to "sources," recovering from jet lag depends on the number of time zones you crosse while traveling. In general, your body will adjust to the new time zone at the rate of one or two time zones per day. For example, if you crossed six time zones, your body will typically adjust to this time change in three to five days. So in essence, I should be recovered just in time to fly home!

In order to help combat jet lag, you should exercise, sleep well, stay hydrated and stay sober (!) well ahead of your flight.  In general you should try to avoid alcohol the day before and during the flight. Alcoholic beverages can cause dehydration, disrupt sleeping schedules, and trigger nausea and general discomfort. Also be sure to stay hydrated by drinking plenty of non-alcoholic, non-caffeinated fluids, especially since the humidity on the plane is kept at a desert level of only 10%! Other food tips:

•Oranges are thought to help fight stress.
•Almonds and sunflower seeds are high in melatonin, the hormone that helps control your sleep and wake cycles.
•Bananas prevent muscle cramping.
•Ginger ale aids digestion and helps with motion sickness.
•Dark Chocpolate contains anadamine, a chemical that produces a cozy, euphoric feeling. (I got that under control!)
•Apples are rich in fiber and help to stabilize sugar crashes.

Try to avoid:
•Beans, cauliflower, broccoli, for obvious reasons.
•Odorous foods that will annoy your neighbor. Trust.

For more thoughts on bringing your own meals, check out Pack a Picnic.

Happy travels!

National Egg Day

Friday, June 3rd is National Egg Day. Par-tay! Every day is egg day as far as I'm concerned. I don't really need another reason to blow through a carton of eggs, but if you do, try my asparagus frittata. It's perf for breakfast, lunch, or dinner. And get ready because World Egg Day follows in the fall, so consider this practice for the big day. For other random holidays that you don't really care about, check out this helpful guide.



Asparagus Frittata

1 pound asparagus, trimmed of woody ends and cut into 1-inch pieces
6 large eggs
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh thyme
1 tablespoon extra virgin olive oil
3 ounces Fontina, shredded (about 1/2 cup)

1. Cook the asparagus in a pot of boiling water for 1 - 3 minutes, depending on the thickness of the spears. Drain. Add to a bowl of ice water to stop from cooking and to cool quickly. Drain completely and set aside.

2. Beat the eggs, salt, pepper, and thyme in a large bowl. Stir in the asparagus.

3. Heat the olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

4. Turn the heat to low, cover and cook for 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a spatula so that it doesn’t burn. The bottom should have a golden color. The eggs should be just about set. Cook a few minutes longer if they’re not.

5. Meanwhile, heat the broiler. Uncover the pan, sprinkle the frittata with the cheese, and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn’t sticking. Allow it to cool for at least five minutes and then loosen the edges with a spatula. Carefully slide the frittata from the pan onto a large round platter. Cut into wedges and serve hot, warm, or at room temperature. Makes four servings.

The Max for the Minimum

Most Indian dishes, like Thai, are best left to the professionals, especially when one lives in NYC where you can order anything for delivery. I have actually taken a Thai cooking class where I learned to make all sorts of things, including a homemade red curry paste, but I have yet to ever make anything from that class...EVER AGAIN. I think the long ingredient lists that are common for both cuisines tend to be a little off putting, even for the more adventurous cooks among us, that we are more than happy to let someone else handle the cooking.

But then I saw what appeared to be a quite abbreviated recipe for Chicken Tikka Masala and I shockingly had most everything in my pantry. It was a long weekend so I figured, why not? Amazingly all I had to buy was the chicken and the yogurt. The recipe is pretty straightforward but should come with a warning: The chicken has to marinate OVERNIGHT. So start this recipe the DAY BEFORE you hope to eat it. (One point for ordering in!) Oh, and regarding the chicken which is meant to be broiled: If you have a tiny stove with a tiny broiler which requires a tiny pan, try TJ Maxx. I stopped into Williams-Sonoma to buy a quarter sheet pan and then turned right around when I saw that they wanted $30 for it. I walked across the street to TJ Maxx where I found the perfect sized pan, though perhaps not as high quality, for $3.99! Yeah! So that's my shopping tip of the day. I also picked up a really good quality "spoonula" for another $3.99. Boom.

Now I don't know how traditional this recipe is because I didn't bother to compare it to any others, but it was pretty darn tasty. And it might not be on the same level as the chicken tikka masala at some of my favorite Indian restaurants, but it was my first time and I think I did pretty well! Next time I think I might pick up some naan to go along with it...but then I'd probably just lazily pick up the rest of the meal while I was at it.



Chicken Tikka Masala
Adapted from Food & Wine

Masala Marinade
1 cup plain low-fat yogurt
2 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
Salt and freshly ground pepper
2 pounds skinless, boneless chicken thighs, fat trimmed

Masala Sauce
2 tablespoons plus 1 teaspoon vegetable oil
1/4 cup blanched slivered almonds
1 large onion, finely diced
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1 1/2 tablespoons garam masala
1 1/2 teaspoons pure chile powder
1/4 teaspoon cayenne pepper
One 28-ounce can diced tomatoes
1 teaspoon sugar
1 cup heavy cream

Basmati rice or naan, if desired

1. Make the marinade: In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne, and turmeric. Season with salt and pepper.

2. Prepare the chicken: Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, toss to coat and refrigerate overnight.

3. Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board to cool and cut it into 1-inch pieces.

4. Meanwhile, in a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.

5. In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of the oil until shimmering. Add the onion, garlic, and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder, and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Using an immersion blender, puree the sauce to desired consistency.

6. Stir in the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve. Serves about 6.

Make Ahead: The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving.

Variation: The marinade and sauce can also be prepared with shrimp, lamb, or vegetables.

Souper Bowl Sunday

Today is officially the unofficial day for eating buffalo wings, 25-foot long subs, pizza, potato skins, nachos, and chili. All at once. I love how simply watching professional athletes somehow excuses force feeding ourselves 80,000 calories of cheesy goodness. Sign me up.

I posted a chili recipe recently that I thought was going to be the delicious porkiness that I had over Thanksgiving weekend, until I made it and realized I had it all wrong. Well, I have the actual recipe now (Thanks, Eva!) just in time for watching highlarious Super Bowl commercials and a special episode of Glee. Oh, and for watching all of those dudes running around in tight black, gold, green, and white pants. Whatever.

This chili doesn't pretend to be healthy. It's not made with turkey sausages or white beans. It's not chock full of vegetables. It's chock full of pork. That's it. Eat it and weep.



Sausage Chili
(Adapted from Laurent Tourondel's Corn and Sausage Chili)

3 tablespoons olive oil
1 onion, diced
1 red bell pepper, diced
6 garlic cloves, minced
2 1/2 pounds sweet or hot Italian pork sausages (about 12 links), casings removed
1/4 cup chili powder
2 tablespoons ground cumin
2 tablespoons dried oregano
1 bay leaf
Pinch cayenne
1 can (28-ounces) whole peeled tomatoes
1 cup chicken stock or low-sodium chicken broth
1/2 teaspoon Tabasco Sauce
Salt and freshly ground black pepper, to taste

1. In a large skillet, heat 2 tablespoons of the oil and cook the onion, pepper, and garlic over medium-low heat until they are soft but not browned, about 8 minutes.

2. In a large pot over medium heat, add the remaining 1 tablespoon oil and cook the sausage, stirring occasionally and breaking up with a wooden spoon, until it is cooked through and lightly browned, about 10 minutes. Spoon off and discard any excess fat that accumulates. Stir in the cooked vegetables, chili powder, cumin, oregano, bay leaf, and cayenne. Cook for 1 minute.

3 . In a blender or food processor, puree the tomatoes with their juices (do not strain) until smooth. Add the pureed tomatoes and chicken stock to the pot. Add the Tabasco and season with salt and pepper. Bring the soup to a simmer and cook for about 20 minutes, until thickened. Remove the bay leaf and serve with warm corn bread, chopped jalapeno, shredded cheddar, and sour cream. Serves 6-ish.

Beyond Thundersnow

Weather seems to be all that anyone can talk about anywhere. We may have actually had some accumulation last night (and thundersnow!) but it's winter. That happens. Personally I don't mind because I don't have to shovel the end of my driveway where the incessant pass of snowplows makes the whole effort futile, like Sisyphus and his endless rock and rolling. Oh, and I don't have a driveway. But since it is cold outside, baby, you might as well make a cozy chili to keep you warm. Or wrap yourself up in a Snuggie. Whatever works for you.

Everyone seems to have a favorite chili recipe, but I'm not one of them. I mean, I enjoy the occasional crock for the most part, whether a beef, white chicken, or even vegetarian variation. Eh. But I finally sampled one over Thanksgiving weekend that I thought was fantabulous and proceeded to comb the internet to find the recipe. And, guess what? The interwebs failed me.

I found what I assumed was the correct recipe based on the Thanksgiving chili maker's description, but there were some essential differences that were lacking in the final result. I am sharing this mistaken recipe with you anyway so that you will be able to see the difference when I get to make the perfected super delicious version...because I have just now managed to get my dirty mitts on the real recipe! In the meantime if you are snowed in, stop shoveling, make a snow fort, watch some bad daytime TV, and give this recipe a whirl.



BLT Chili
(Adapted from Laurent Tourondel)

2 tablespoons vegetable oil
2 pounds pork sausage, casings removed
2 medium onions, diced
1 red bell pepper, diced
6 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons chili powder
2 tablespoons sweet paprika
1 tablespoon cumin seeds
1 tablespoon dried oregano
2 (28-ounce) cans diced tomatoes
2 (16-ounce) cans kidney beans, drained
2 cups water
Kosher salt and freshly ground pepper
Shredded cheddar cheese, sour cream, chopped onion, pickled jalapeños and hot sauce, for serving

1. In an enameled cast-iron casserole, heat the oil. Add the sausage and cook over high heat, breaking it up, until browned, about 15 minutes.

2. Add the onions, bell pepper and garlic. Cook over moderately high heat, stirring, until the onion is translucent, 8 minutes.

3. Add the tomato paste and cook for 3 minutes. Add the chili powder, paprika, cumin and oregano and cook for 1 minute.

4. Add the tomatoes, beans, and water and cook over moderately low heat, stirring occasionally, until thickened, about 1 hour. Season with salt and pepper. Serve the chili with cheddar, sour cream, onion, jalapeños, and hot sauce as desired. Serves about 8.

And Finally...

Ta dah! The lamb that Chad and I made now over a week ago (don't worry - the recipe is still fresh!) was pretty delish and easy to prepare. The highest degree of difficulty was simply being able to tell when the damn thing was done. I like to use meat thermometers as a guide, but I don't always believe them so between poking and prodding and keeping an eye on the clock, we managed to pull it out when it was exactly medium rare (our thermometer said it was only 125˚F - we lived). The only other tiny issue was the fact that our meat didn't really release many juices so we added a little stock to the extra marinade so that we had something to baste it with. And I apologize in advance for my meat photography. Clearly meat styling is not my forte (plus check out the photo of my meal slapped on a plate - orzo everywhere! - I think I was just hungry) so just believe me that the roast was super tasty even if it doesn't look it...



Roasted Leg of Lamb
(Adapted from Martha Stewart Living)

1 boneless leg of lamb (about 6 pounds), rinsed and patted dry
3 garlic cloves, peeled and thinly sliced
1/2 cup extra-virgin olive oil, plus more for the pan
1/3 cup freshly squeezed lemon juice (about 2 lemons)
4 teaspoons chopped fresh oregano leaves
4 teaspoons fresh thyme leaves
1 tablespoon chopped fresh rosemary
Coarse salt and freshly ground pepper

1. Use a paring knife to make a dozen or so small slits in the meat. Tuck the garlic slivers into the slits. Place the meat in a baking dish.

2. In a small bowl, stir together oil, lemon juice, oregano, thyme, rosemary, 1 teaspoon salt, and 1 teaspoon pepper. Pour the marinade over lamb, turning to coat. Cover with plastic wrap, and refrigerate, basting occasionally with the marinade, for at least 8 hours and up to 24 hours.

3. Preheat the oven to 325˚F with a rack positioned to fit the lamb in a roasting pan. Remove the lamb from the refrigerator, uncover, and let sit at room temperature for at least 45 minutes. Lightly coat a roasting pan with oil.

3. Transfer the lamb to a rack fitted in the prepared pan, reserving leftover marinade. Season the meat with salt and pepper. Roast the lamb, basting every 20 to 30 minutes, first with the reserved marinade, and then with juices that accumulate in the pan. The lamb will need to cook for about 20 minutes per pound (about 2 hours total for a 6-pound leg of lamb). An instant-read thermometer inserted in the thickest part of the meat should read 135˚F when the lamb is medium-rare.

4. Remove the pan from the oven and transfer the lamb to a cutting board. Cover with foil to keep warm. Let the lamb rest for 20 minutes before carving. Pour the pan juices into a fat separator or glass measuring cup; spoon off any fat that rises to the surface and discard. Cover juices to keep warm while lamb rests; add any juices that collect as the lamb sits.

5. Carve the lamb and arrange the slices on a large platter; drizzle with reserved pan juices just before serving.



Roasted Asparagus

2 pounds asparagus, trimmed
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper

1. Preheat the oven to 400°F. Line large rimmed baking sheet with foil. Toss the asparagus with the olive oil on the prepared baking sheet. Sprinkle with salt and pepper. Roast until the asparagus is tender, about 15 minutes. (A sharp knife should pierce the thickest part of the asparagus with no resistance.) Serves 6.

2 pounds asparagus, trimmed

3 tablespoons extra-virgin olive oil

Read More http://www.epicurious.com/recipes/food/views/Roasted-Asparagus-with-Brazil-Nuts-234434#ixzz0kuCZH8fc

2 pounds asparagus, trimmed

3 tablespoons extra-virgin olive oil

Read More http://www.epicurious.com/recipes/food/views/Roasted-Asparagus-with-Brazil-Nuts-234434#ixzz0kuCZH8fc

Dinner!

I've really been living up to the name of this blog. I haven't cooked ANYTHING since my enchilada extravaganza of Monday night. (Mmmm...that sounds good for dinner. I wonder if my leftovers are still safe to eat...) In fact, I can't recall making or even eating anything at all this week...until last night.

I was fortunate enough to be invited to a friend's house for a little dinner party in honor of a fancy, brand-spanking-new oven! It was super fun and we ate and drank very well. If memory serves, we drank 1 bottle of Grüner Veltiner, 1 bottle of red from Haut Medoc, 1 bottle of red from Priorat, 1 bottle of red from Gigondas...I'm probably forgetting something. (It's all kind of blurring together right now.) We also snacked on olives, Marcona almonds, guacamole, and ham croqeutas before a fabulous shrimp and andouille paella with sauteed dandelion greens on the side. We finished it all off with a tangy lemon tart. I stumbled home without any new recipes, but I did remember to take a few photos. If only they were scratch and sniff...

Beef! It's what's for dinner.

Have you seen those crazy print ads? I've often wondered what was going on during the meeting when that ad campaign was approved. Long inhale. "Dude. We'll photograph the beef to look like cliffs, see. And then we can use aluminum foil to look like water and we can use rock salt to be, like, rocks. Get it? Rocks. Salt. Rocks! And...and...the trees can be parsley! We can do a whole series. It'll be awesome!"

If only I had styled my plate of beef to look like the Grand Canyon or something. I could have had a tiny peppercorn rappelling down the side of it. In any event, bloody beef seemed appropriate for another night of True Blood. Love that show! And now I have to wait two weeks for the next episode. (Annoying!) But if you have missed the beginning of this second season, HBO will be re-running the first three episodes back-to-back next Sunday. Get caught up so that I don't have to worry about writing any spoiler alerts!



Seared Strip Steaks with Balsamic Glaze

1 (10-12 ounce) 1-inch thick, strip steak
Salt and freshly ground black pepper
2 teaspoons extra virgin olive oil
1 small shallot, thinly sliced (optional)
3 tablespoons balsamic vinegar
1 tablespoon cold, unsalted butter


1. Let the steak stand at room temperature for 30 minutes.

2. Heat a medium skillet over medium-high heat. Season the steak generously on both sides with the salt and pepper. Add the oil to the skillet and heat until shimmering, about 2 minutes. Then, when the skillet is hot, add the steak and cook for about 4 minutes per side for medium-rare.

3. Transfer the steak to a plate while you prepare the sauce. Return the skillet to medium-high heat. Add the shallot, if using, and cook for 1 minute, stirring frequently. Add the vinegar and scrape the pan with a wooden spoon to loosen the browned bits. Cook until reduced to a glaze, about 2 minutes.

4. Turn off the heat and add the butter, stirring to combine. Spoon the sauce over the steak and serve immediately. Serves 1. Well.

*(Note: I usually use a shallot in this recipe but I forgot to buy one. Ooops! That's why you don't see it in the photo.)

Gone Fishin'

I eat a lot of fish. I would say that 90% of the time I go out, I order fish. Ask the waitress at Bianca. I always order the salmon even though I pretend that I might order something else. I've even perfected the art of cooking fish in my toaster oven. (Who wants to turn on the oven in the middle of summer?) Sometimes I get a conscience. Which are over fished? What are we supposed to boycott? Will I get mercury poisoning like Jeremy Piven? Check out The Monterey Bay Aquarium website for the latest information and to look up your favorite fish to see how it rates.



In the meantime, I have a killer recipe that is easy enough to make on a weeknight after work (takes 20 minutes!) yet will impress any guest. (OK. If you have a food processor or one of those mini-preps, life will be much easier.) Wrapping fish in prosciutto makes it a bit more elegant than it would be on it's own, and adding a dollop of pesto definitely gilds the lily. Thanks to Mark Bittman and his Minimalist column in the NY Times, I've been making this recipe since last fall. I decided to add a side of peas since I still had about half of a 1 pound bag after making last week's Pasta with Peas. It's like a vibrant green version of mashed potatoes. No! It's nothing like baby food. Try it! You'll like it!



Prosciutto Wrapped Fish (via Mark Bittman)


1/2 cup fresh parsley leaves
1/2 cup fresh basil leaves
1/2 cup pine nuts
2 tablespoons olive oil
Salt and freshly ground black pepper
4 (4-6 ounce) fillets of halibut, cod or other white-fleshed fish
2 - 3 ounces thinly slice prosciutto
2 tablespoons butter


1. Heat the oven to 450˚F. In a small food processor, combine the herbs with pine nuts, olive oil and salt and pepper to form a thick paste.

2. Season fish fillets with salt and pepper. Lay two slices of prosciutto on a board, slightly overlapping like fish scales. Smear the prosciutto with a layer of herb mixture, then lay fish in the center and wrap it up.

3. Heat a large ovenproof skillet over medium-high heat for about 2 minutes, then add the butter. When the foam subsides, cook the fish for a minute on each side then roast until tender, 5 - 10 minutes, depending on the thickness of the fish. Fillets are done when a thin knife will pass through their thickest point with little resistance. Serve immediately. Serves 4. (I will make the whole amount of pesto but then only roast one piece of fish, saving the pesto for other things.)

*The recipe above calls for Halibut or Cod and according to the Monterey Bay Aquarium website, one should avoid Atlantic Cod (Pacific Cod is good) and Atlantic and California Halibut (Pacific Halibut is good).



Pea Puree (adapted from Gourmet)

1/2 (16-ounce) bag of frozen peas
6 mint fresh leaves
1 tablespoon heavy cream
1 tablespoon unsalted butter
Salt and freshly ground black pepper

In a medium saucepan combine the peas with 1/4 cup water and the mint leaves and boil, covered, for about 5 minutes, or until the peas are cooked and tender. Drain well, and in a food processor, puree with the cream and butter, and salt and pepper to taste. Serve immediately. Serves 2 - 3.

Hey, Big Spender!

Mmmmm...beef tenderloin. A little pricey? Perhaps. Delicious? Absolutely! This crazy awesome cut of meat rates highest on my fabulosity scale of impressive cuts of meat that you can cook at home. Because it's not a Rib Eye, dripping with fat, you can cook it yourself without totally dismantling your smoke detector system (well, maybe not all of it). Our fabulous host, Chad, and I were originally planning to cook a small, simple meal when the party expanded. Perfect! A birthday provided a happy excuse to buy some fabulous ingredients to cook well and to celebrate. Happy Birthday, Jen!

While you quickly prepare this dinner (which takes MINIMAL preparation) and everyone is drinking and starving, serve St. Andre and crackers. Is it ice cream or a cheese? You decide.



When you have an event where you need to impress, this beef tenderloin will make your crowd will swoon. Honestly, all you need is about 30 seconds of preparation (as long as it takes to salt and pepper the meat). Then, just make sure that you don't overcook the beef and you'll be a rock star. We totally screwed up my red wine reduction to drizzle over top, and no one was the wiser. That's what happens when 2 people are drinking wine and seasoning at once. You don't really know how much salt and pepper are added until you try to deglaze your pan and the sauce tastes like a salt lick. (Sorry ya'll! But you probably had no idea that you didn't get the red wine reduction anyway.)

For maximum crowd impact with minimal kitchen effort I recommend:



Beef Tenderloin with Mashed Potatoes and Roasted Asparagus
(Although I've written a proper recipe, this rendition is going to be a little improvisational, like the dinner. I hope you don't mind.)


2 - 2.25 pounds beef tenderloin, trimmed (give or take a few ounces)
1 tablespoon extra virgin olive oil
Salt and freshly ground pepper (distributed by one person only!)
1 large shallot, thinly sliced
1 cup red wine
2 tablespoons unsalted butter


1. Allow the meat to come to room temperature for 30 minutes before you plan on cooking it.

2. Preheat the over to 425˚F.

3. Heat the oil in a large ovenproof skillet over medium-high heat. Season the beef generously on all sides with salt and pepper. When the pan is hot, add the meat and sear until browned on all sides, about 10 minutes total. Transfer the pan to the oven and roast for 35 - 40 minutes, or until a meat thermometer inserted into the center registers 135˚F for medium rare. (My trick is just to poke the meat with my finger to test for doneness. Generally you are looking for moderate give. No resistance would indicate that it is overcooked! It just takes practice.)

4. Remove the beef from the pan and let rest for 10 minutes while you prepare the sauce.

5. Return the skillet (without the beef) to the stove top over medium-high heat. Add the shallot and cook until softened, about 1 minute. Add the wine, stirring to loosen the browned bits from the bottom of the pan, and simmer until reduced to a glaze, about 6 minutes. Turn off the heat and stir in the butter until it is melted and the sauce is glossy.

6. To serve, slice the beef into 1/2 -inch slices and top with the red wine sauce. Delish! (Unless you over season the meat.) Serves 6.

For the Mashed Potatoes:
1. Peel a bunch of (yellow) potatoes (about 8 medium) and roughly chop. Bring the potatoes and a large pot of cold water to a boil. Cook until tender, or until a fork pierces easily through the flesh, about 10 minutes.
2. Drain the potatoes. Add one stick of unsalted butter (8 tablespoons) and 1/2 cup (or so) of heavy cream. Mash together and season to taste with salt and freshly ground black pepper.

For the Asparagus:
1. Prepare one bunch of asparagus (about one pound) by washing and trimming the thick ends. Toss with 1 tablespoon of extra virgin olive oil, salt and freshly ground black pepper to taste. Roast on a sheet pan in a single layer in the 425˚F oven during the last 10-15 minutes that the beef is cooking (depending on the thickness of the spears).

Plate the beef with the mashed potatoes and asparagus and enjoy!

Dinner

Congratulations to Laura. We will miss you!