Padfoot the pupster's 1st birthday + chili!

St. Paddy's Day 2012, this little monster/ love-bug joined our lives (after 3 months of searching)! He's got some labrador in him, as well as some rottweiler and Australian shepherd. He's the silliest (he likes to play with his toys on his back, holding them in between his front paws, like an otter) and sweetest puppy and we feel like he was made for us.

We don't know his exact birth-date, but we decided August 17th made sense. He was approx. 7 months when we brought him home. St. Paddy's Day was March 17th. The 17th lands in the middle-ish of the month. So, we gathered the in-laws and threw him a party.

I cooked him a plate of real bacon and cheese. And we gave him a bone as long as he is.

For the adults, we grilled some chicken drumsticks (marinated the drumsticks in beer for a couple hours, then sprinkled with a dry rub of garlic powder, salt, pepper, and cayenne pepper). The secret ingredient: basting the chicken with homemade BBQ sauce the last 10 mins or so. Everything's better homemade, yes?

BBQ Sauce Ingredients:

• 2 cups ketchup
• 2 cups tomato sauce
• 1 1/4 cups brown sugar
• 1 1/4 cups red wine vinegar or apple cider vinegar
• 1/2 cup unsulfured molasses or honey (or mix n' match ... honey will be sweeter of course) 
• 2T butter
• 1/2t garlic powder (I always add extra)
• 1/2t onion powder
• 1/4t chili powder
• 1t paprika
• 1/4t ground cinnamon
• 1/2t cayenne pepper (add more if you want it spicier, but taste it first and add slowly) 
• 1t salt
• 1t coarsely ground black pepper

Directions:

Simmer all ingredients for up to 20 minutes. For a thicker sauce, simmer longer, and for thinner, simmer less!

The winner of the day, though, was a homemade chili. We topped it on Nathan's hot dogs (better than Hebrew National, IMHO) or just ate it by itself.

I followed this recipe exactly - except cutting the quantities and adding half a bottle of Blue Moon's Summer Honey Wheat. Because IMHO, chili recipes are only improved by adding beer.

All-Beef Chili Ingredients:

• 1/2 pound bacon, cut into small pieces (I used scissors because uncooked bacon is hard to slice up! Chewy, slippery little suckers ...) 
• Half an onion, chopped
• 1 pound of ground beef (I used 90/10) 
• 4 garlic cloves 
• 8oz can of tomato sauce (I didn't have any on hand but did you know that tomato sauce is basically just one part tomato paste and one part water?) 
• 1/2 cup beef broth 
• 1/2T molasses
• 1/2T honey
• 1T paprika 
• 1/2T ground cumin 
• 1/2T chili powder 
• 1/2t cayenne 
• Salt and pepper to taste 
• Half a bottle of beer (whatever you have in the fridge is fine) 

Directions:

Fry the bacon over medium heat until it begins to get crispy, then add the chopped onions and fry over high heat, stirring often, until they begin to brown. Add in the ground beef and stir in well. Cook this, still over high heat and stirring occasionally, until the beef is browned. This will take a few minutes. When the beef is about halfway browned, toss in the chopped garlic and mix well.

the recipe doesn't call for red peppers, but I had some extra lying around ... 

Once the beef is well browned, add the tomato sauce, molasses, honey, beef broth, and beer. Add all the spices except the cayenne and stir well. Bring to a simmer and taste. Add salt or the cayenne if it needs it. You can of course add much more cayenne or chili powder if you like things really spicy, but it’s best to taste first and then add more. This is also when we added half a bottle of beer.

I've made this with both ground beef and turkey ... we prefer it with beef, but turkey is healthier

Let the chili cook on a gentle simmer for at least 30 minutes before serving. I served mine the next day so the flavors really had time to become friendly with each other and it was tasty!

I less than three Farmer's Markets

I used to sleep till noon. That was probably because staying up till 4am was normal for me. But then I got a puppy and since we're still crate training, we have to wake up a lot earlier to let him out.

One pro that came out of all this early morning business? Farmer's Markets!

A couple of weekends ago, I was on the hunt for fresh beets. The fabulous @authoressanon tweeted about how delicious fresh beets were so I wanted to try it.

Other than staining everything it touches, beets are great and one of my favorite vegetables. Sugary sweet and so easy to cook, you can either:

(1) Per @authoressanon: peel, slice thinly, sauté them in real butter (which I hardly ever use ... we're an olive oil family) until done to your liking, and then sprinkle with salt and black pepper. Tip: to speed up the cooking, cover them, but watch them carefully so you don't overcook them! I served them with my go-to panko salmon recipe from one of my favorite cooking blogs: Simply Recipes.

(2) Another way to cook the beets came from my awesome chef friend from Google. Chef Russell is the Master of Meat. He makes the tastiest homemade bacon and is a magician with duck fat. To cook the beets, he told me to: trim the tops and bottom, but do not peel. Scrub until clean and place in foil pouches. 350 oven for about 1 hour 30 mins. I checked them at an hour. They're ready when you can easily pierce them with a knife. Using paper towels, carefully (because they're steaming hot!) rub the skin off. Cube and then serve with whatever sauce you have on hand (I had made honey mustard chicken so I just poured the extra chicken sauce over the beets - yum!). Or you can just toss with fresh herbs, salt, and pepper.

Here's today Farmer's Market bounty (courtesy of the Sunnyvale Farmer's Market):

Brown eggs, white eggs, speckled eggs, and one blue egg! 

I seriously can't stop buying heirloom tomatoes ... one of my all-time favorite ways to eat them is: poppy-seed bagel, cucumber+chive whipped cream cheese, and huge slices of tomatoes lightly sprinkled with pink salt. What's your favorite way to eat an heirloom tomato?

I'm going to whip up a Joe's scramble minus the scramble with the beautiful eggs tomorrow. Joe's scramble consists of ground beef, garlic, onions, mushrooms, cheddar cheese, your favorite spices/ herbs, and scrambled eggs - except I don't like scrambled eggs (unless Thomas Keller makes them because (A) I'd eat anything Thomas Keller makes and (B) his restaurant Ad Hoc makes them with crème fraîche). So I'm going to do it with sunny-side up eggs instead and probably add avocados, because I'm addicted to avocados. I got those at the Farmer's Market, too. 

blast to the past: Christmas

Today, I took my puppy to the beach for the first time:

Mitchell's Cove, Santa Cruz

It was a long, wonderful day that included a stop at my favorite fish market that makes the best cioppino in the universe:

Phil's Fish Market, Moss Landing

Now, he's asleep at my feet and I'm feeling lazy. So all I'm going to do is sit on this couch, with a glass of my favorite champagne (Domaine Carneros Vermeil Demi Sec) and catch this blog up. There has been a lot of epic eating since December 2011 and, well, not a lot of blogging.

Let's go back to Christmas!

Christmas morning, I woke up, baked a ham, and prepped the $103 prime rib (Whole Foods, highly recommend their meat). It was strange because it was the first time I didn't wake Christmas morning, ready to rouse my parents from sleep (they don't live with me anymore) and bound into the living room to see what Santa had brought. Instead, I was all woman-of-the-manor and stuff with a house full of in-laws to entertain.

Really, though. The whole day, I felt more like a general preparing for battle: cooking my first Christmas dinner ever. The hardest part? Trying to get everything out on the table at the same time AND piping hot.

Christmas Dinner menu (recipes linked when available):

* honey-baked ham (Costco!)

* garlic + rosemary rubbed bone-in prime rib with red wine + rosemary au jus (you can use thyme or rosemary)

Disclaimer: not the actual Christmas prime rib, but the same recipe

* mashed potatoes (pretty much just add a lot of butter and milk or cream and you can't screw this up ... though I may invest in a food mill ...)

* asparagus + bacon tossed in a champagne vinaigrette and topped with poached eggs (recipe: blanch the asparagus and cut into bite-size pieces, fry or microwave the bacon and crumble over the asparagus, 4 poached eggs [using this spiffy contraption], and dressed with champagne vinaigrette [I like Girard's champagne vinaigrette])

* salad with grilled pears and a homemade brown sugar balsamic dressing (recipe for dressing: 1 cup vegetable oil, 3/4 cup brown sugar, 1/2 cup balsamic vinegar, 4 minced garlic cloves, 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/4 teaspoon ground pepper, stir well with a whisk)

* creamed corn (cheated - this one came from a can)

* dinner rolls (cheated - store bought)

Dessert:

* homemade vanilla bean creme brulee (I will talk about this recipe in another post - it's a doozy)
* homemade pecan pie
* homemade pumpkin pie
* homemade chocolate crinkle cookies
* and so much peppermint bark that I had tins of it left on Valentine's Day ...

***tip of the day*** eat leftover prime rib with spaghetti (half red sauce, half alfredo - the jar stuff is fine) ... it's ... ah ... my mouth just filled with drool.

Only 4 more months till Christmas!!!

Baked Beans and the Secret Ingredient

• 1 28oz can of Bush's baked beans (I had the Maple flavored one tonight) 
• extra bacon (as much as you want, pre-cooked in the microwave)
• half of an orange bell pepper <-- secret ingredient! 
• sauté bell pepper with red onion and 1T of garlic until soft 
• 1T of ketchup
• 1T of dijon mustard 
• sprinkled with brown sugar on top
• bake at 350 degrees for 20 minutes

some favorites, and a synopsis

I was at the market today picking up two rib-eyes and some broccoli. We recently bought some amazing steak knives. My preference: wide, steel blades, but light-weight. So, to celebrate, I bought some protein (also because we've been pretty carb heavy as of late). Anyway, I was at the market and it hit me. How in the world did our moms feed us every single day? Being kids, we probably complained. A lot. We probably didn't want to eat leftovers so how did our moms come up with something new everyday? That was nutritious and that we actually ... well ... ate. Unfathomable.

This post is dedicated to two things.

One: the things our moms made that we loved.

First: runny, sunny-side up eggs with soy sauce (some black or white pepper) and toast. My mom used to make a whole pan of these Sunday morning and my family would just sit around the table and dip our bread in the whole mess.

Perfect. Oh, and soy sauce recommendation: Maggi. But make sure it says that it's from France. It's only the best if it's from France.

Then, last night, it was cold and I decided to serve my new hubby a side of cozy: his mom's homemade macaroni and cheese.

2 1/4 cups of elbow macaroni

3/4 teaspoons salt

4 1/2 teaspoons margarine

3 tablespoons flour

as much ground black pepper as you like

3 cups of 2% milk

3 cups sharp cheddar cheese

as much paprika as you like

Cook the elbow macaroni in boiling salted water till tender; drain.

While the pasta is cooking, cube the cheese. In saucepan, melt the margarine; blend in the flour, salt, and ground black pepper. Add the milk; cook and stir until thick and bubbly (this will take some time). Add the sharp cheddar cheese a little bit at a time and stir till melted. Mix cheese sauce with macaroni and pour mixture into casserole dish. Sprinkle the top with as much paprika as you like.

Bake at 350 degrees for 35-40 minutes or till heated through. Makes 6 servings.

You can eat it as is, or sprinkle the top with oregano and powdered garlic (then it sorta tastes Italian).


It's a great macaroni and cheese recipe for beginners, but for some reason, it's not as creamy and silky as I would like. It's ... grainy. I think it's the fact that I used real cheese because the other night, when I made nacho cheese sauce from artificial American cheese, it was smooth. Weird. I haven't figured it out yet, but I will.

Two: Synopsis

I have never written a synopsis before writing a book. But then, my friend Jodi Meadows did it (and wrote a heckuva book). And now, my other friend, Authoress, did it. So I tried. And it took like ... weeks ... but, today, I finally finished it. And you know what? I think you should try it. Because it feels like I've already finished. I mean, I know I didn't, and that I have a looooooong way to go, but it's kinda neat. I look at the synopsis and I know where the story is going. Don't get me wrong. I don't have everything figured out, but this ... knowing where the story is going is kind of a rush. I feel all organized and ... ready. Ready for this Mt. Everest. I don't think I've ever been this prepared before. Maybe writing a synopsis means I'll survive this manuscript and actually *gasp* FINISH IT.

So go forth! Make some eggs, some macaroni and cheese, and write a synopsis.

It's already Thanksgiving at my house!

Thanksgiving is only a week-ish away, but I couldn't wait. I needed Thanksgiving leftovers, now. So when I discovered that our favorite local market, Trader Joe's, was selling half, fully-roasted turkeys, I jumped on it:

Hello, I-don't-have-to-cook-you-beautiful,



I don't know what you like to do with leftovers (do share), but I like to make sandwiches. Usually, I use white bread (think: Wonder Bread, ie the fluffy, soft, white kind you used to eat when you were a kid), but I had a loaf of wheat that I wanted to use up. When I use white, I don't toast it, but lightly toasting the wheat bread makes it taste better, IMO.

This is how I like to build my sandwich:

* lots of mayo smeared on the bread
* a mix of dark and white meat drenched in hot turkey gravy
* a thin layer of hot mashed potatoes with a dollop of cold cranberry sauce

Don't worry about making it nice and neat. A sandwich like this always ends up falling deliciously apart anyway. See? Not the prettiest picture, but trust me, it was so good, I almost died happy eating 3 sandwiches. And bottomless mimosas (70% champagne, 30% OJ with pulp)!

A winner: chicken [parmesan] for dinner

I fried chicken for the first time ever. I did not start an oil fire. Hubby had 2.5 helpings. We have enough leftovers so I don't have to cook tonight.

Winner Winner, Chicken Dinner!

Chicken Parmesan
* the original recipe teaches you how to make a tomato sauce from scratch, but I decided to take the easy route and use jarred sauce (I like Ragu's Roasted Garlic sauce. I always add onions, more garlic, and wine. Lately, I've also added a bit more oregano and Italian seasoning to spice it up!)

INGREDIENTS
4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
Salt
2 eggs
1 cup breadcrumbs
1 cup freshly grated Parmesan cheese
1/4 cup olive oil
2 Tbsp fresh basil leaves, thinly sliced
8 ounces mozzarella cheese, sliced

INSTRUCTIONS
Preheat oven to 400°F. Working one at a time, place a chicken cutlet between two layers of wax paper (or plastic wrap). With a meat pounder, pound the chicken pieces to flatten them to an even thickness - between 1/4 - 1/2 inch. (If you don't have a meat pounder, you can use a rubber mallet, an empty wine bottle, or a heavy rolling pin.) Salt the chicken pieces well.

In a shallow bowl (large enough to dredge the cutlets), mix together the breadcrumbs, 1/2 cup of the Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.

Heat 1/4 cup of olive oil in a large sauté pan on medium-high heat. The oil should be shimmering, not smoking. Dredge the chicken pieces 1 piece at a time first in the egg mixture, then in the breadcrumbs. Then lay the pieces in the hot sauté pan. Turn the heat to medium, then gently fry the cutlets until they are golden brown, about 3-4 minutes per side.

Spread enough tomato sauce to thickly coat the bottom of 9x13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish. Place sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then top the cutlets with slices of mozzarella and the remaining 1/2 cup of Parmesan cheese.

Bake in the oven for 10-12 minutes, or until the mozzarella begins to brown.

Serves 4.