Bama

Last week I went to the deep south for the first time. Here, I had thought I was in the deep south all along, but my Nashville friends explained that Alabama is the deep south (and I might need a translator). I really enjoyed going to Birmingham and then visiting the University of Alabama - where we toured the football stadium. 

roll tide!

Mussels for lunch at Chez Fon Fon - amazing.

Beef carpaccio at Bottega.

and aracini - insanely delicious.

I do have a recipe to share - a cous cous & wheat berry salad. My friend Jill had dinner at her house last week and everything was delicious! This is a light and easy side.

2 cups cooked cous cous

1 cups cooked wheat berries

1/2 large red onion, diced

2 carrots, peeled & diced

1 red bell pepper, seeded & diced

1/2 cucumber, diced

1/2 cup Craisins

1/3 cup almonds, sliced & toasted

1/3 cup parsley, chopped

1/3 cup Balsamic vinegar

1/2 cup EVOO

3-4 tablespoons maple syrup

fair amount of course salt and fresh ground pepper

1/3 or so cup goat cheese, crumbled

Whisk vinegar, oil, syrup and S&P in bowl. Combine all other ingredients (except goat cheese) in large bowl. Pour vinaigrette over salad. If it seems a bit dry you can make a bit more dressing or add some EVOO. Top with goat cheese.

Enjoy!

and that is why we don't churn our own butter

A few weeks ago, I made mayonnaise  - "may-oh-naize" it sounds more refined than "man-aze." I also roasted my own red peppers - which provides very few photo ops. In keeping with the "do it yourself" theme, I decided to make butter. I like the idea of flavoring homemade butter with honey, orange, or herbs. I think this is a great accompaniment to some delicious toast at brunch.

In the mixer, whip a pint of cold heavy cream on medium-high speed.

It takes about 7 minutes to get to whipped cream and then it starts to get chunky and a bit yellow. Whip for about 11 to 12 minutes and remove to colander. Push out all the butter milk.

Squeeze the butter to remove all liquid, mix in your ingredients. I used about 1-2 tablespoons fresh chopped sage and salt to taste.

 Butter is something interesting to try - but honestly you only end up with a small amount - definitely not more economical to make your own!

I also made an apple skillet cake in my Lodge Cast Iron Skillet.
Apple topping

1-3/4 stick Butter
3/4 cups Sugar
2 whole to 3 large Granny Smith Apples, Peeled, Cored, And Cut Into Six Equal Piece
Cake batter
1 stick Butter
2/3 cups Sugar
1-1/2 teaspoon Vanilla
2 whole Large Eggs
1/2 cup Sour Cream
1-1/2 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1 teaspoon Salt
1/2 teaspoon Cinnamon
1 whole apple, peeled and cored

Preheat oven to 375 F. In a 9 to 10-inch skillet, melt 1 3/4 sticks butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, cut side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.

In the bowl of an electric mixer, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well.

In a bowl, mix flour, baking powder, salt, and cinnamon. Stir together then gradually add flour mixture into the creamed mixture until just combined. Gently stir in 1 chopped apple.

Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate.

Bake until golden, allow to cool for about 5 to 10 minutes. Take a large plate for the flip...

Ta-da! Enjoy with ice cream or a good cup of Joe.

we have been to the north...

and it was freezing! After a few days in PA, Vance and I are back in Nashville. We celebrated my mom's birthday and I was able to see my great friends, Mer, Jen (another birthday girl!) and the Breads 'n Cheese gang. Vance had his vacation and joined me few a long weekend. It was so nice to catch up with my family and we were able to stay with his grandparents for a few nights too.

As to be expected, the weekend was full of eating. We made a great dinner on Saturday, Ina's slow roasted fillet of beef with a basil mayo.

1 whole filet of beef tenderloin, trimmed and tied (4 ½ pounds)

3 tablespoons good olive oil

4 teaspoons kosher salt

2 teaspoons coarsely ground black pepper

10 to 15 branches fresh tarragon

Basil Parmesan Mayonnaise, for serving

For the mayo:

2 extra-large egg yolks, at room temperature

3 tablespoons freshly squeezed lemon juice

1/2 cup freshly grated Parmesan cheese (see note)

1 tablespoon Dijon mustard

1/2 cup chopped fresh basil leaves, lightly packed

1/2 teaspoon minced garlic

Kosher salt and freshly ground black pepper

1 cup vegetable oil, at room temperature

1/2 cup good olive oil, at room temperature

Preheat the oven to 275 degrees. Place the filet on a sheet pan and pat it dry with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper. Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen string to keep them in place, and then brush the tarragon with the reserved oil.

Roast the filet of beef for 1¼ to 1½ hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium rare. I place the thermometer horizontally through the end of the beef. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise.

For the mayo - place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings—the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.

sauteed tomatoes in EVOO and fresh herbs
My mom does a great job of keeping us in sauce and I headed back to TN with lots of good food!

Five County Cheddar from B'n C, pasta sauces from Georgetti's Market in NJ & Stromboli from Pronio's in Hershey

I hope you had a good weekend - and stayed warm wherever you are!

welcome to the world of antiquing

I haven't posted in a number weeks - things at work have kept me so busy! In the last month I have been to New York for a few days, spent two night in Richmond (where I stayed with my amazing friend, Courtney, in her adorable new house and fell in love with her pup, Nash. I also saw a grad school friend Megan and a very-missed friend from Nashville, Shana). In Richmond, we drank...

Lily Pulitzer at Acacia - vodka, cactus pear, strega, lemon, rosemary. Love.

Then I was off to DC for almost a week. So happy to eat at Zorba's with Josh, Margret & Jaimie - this group is amazing about taking time of out their busy schedules to see me when I come to town. I am so lucky to have these friends! It was great to catch up over delicious gyro! One of my DC best, Jen, and I were also able to meet up for lunch. Rosa Mexicano - table-side guac makes you re-eavaluate everything you hold dear. And of course, some great family time! My parents, Bill, Kathleen and I enjoyed dinner at Green Pig Bistro in Arlington and then brunch at Tunicliff's, complete with Eastern Market ravioli buying.

Eastern Market food vendors are amazing and the ravioli shop is the best!

Once I was back in town, I had a bit of fun volunteering at Whole Foods for a Knife Skills class. The menu was delicious as usual. Below are goat cheese crostini on a simple vinaigrette salad. Lightly toast your French baguette and then top with small pats of goat cheese. Melt at about 400 degrees for a few minutes and serve on salad.

In home cooking news, new fav wine, Broadbent. Lightly fizzy and semi-dry. Served with apple, brie & honey panini.

We had a few large events for work in February so the days have been full of guest lists,  invitation sending and presentation-prepping followed by nights of meeting new people, chatting about how great Nashville is and lots of eating! Vance and I did celebrate Valentine's Day with a nice dinner at home.

Dessert - chocolate cherry cordials and a red zin.

We had friends, Erin & Josh, over for dinner this weekend and we roasted our Vanderbilt Turkey! I made an orange maple glaze with used lots of herbs. The turkey was quite good, and we also had mashed sweet potatoes and roasted asparagus with Parmesan and lemon zest.

1 lb asparagus, trimmed

2 tablespoons butter

zest of one lemon

1/2 shredded Parmesan

S&P to taste

On a cookie sheet, assemble the asparagus in one layer and dot with butter. Roast at 425 degrees for about 8 minutes. Remove from oven and top with cheese and zest. Serve at room temperature. Top with a bit of S&P if you would - so easy and delicious!

One of most exciting things (and the namesake of this post) was an amazing find this weekend at the Tailgate Music Valley Antique Show. 

Two Piece Cherry Corner Cupboard, circa mid 1800's - Freeport, OH

As soon as it was delivered, I started snapping photos for my parents, cleaning, shining and filling. I love having our glassware and China displayed. I can't look at this corner cupboard and not smile. Apparently, the dealer pulled it out of an old Ohio farmhouse. If it is possible for furniture to have a soul - this one does. I can feel it in the room. How weird is that? This piece makes me very happy. I can also feel our house becoming a home; I love it. When I spoke with my parents (at the height of my excitement), my dad's closing words were "welcome to the world of antiquing."

that's what a dollar can get you

Spicy Eggplant Pizza

Eggplant has been on sale for the past two weeks for $1 each. What a deal! Last night was pizza and last week we had a baked 'n stuffed eggplant Parmesan dish.

1 large eggplant (without dry or bruised skin - look to see if the stem is very dry, if so it was likely picked quite some time ago)

3 tablespoons EVOO (for eggplant broiling)

roughly 1 to 1 1/2 cups shredded mozzarella

1/4 cup shredded Parmesan

2 tablespoons olive oil

2 tablespoons minced garlic

1/2 teaspoon dried hot red pepper flakes

3/4 cup red sauce (I used an Arrabata sauce) 

1 ball whole wheat pizza dough (I used store bought)

flour for dusting

corn meal for under pizza

Cut eggplant into 1/3-inch-thick rounds and sweat in a colander for about 20 minutes. Sprinkle liberally with salt. This will help bring the moisture out of the eggplant. Press pieces of eggplant with paper towel to dry. Arrange in 1 layer on a foil-lined large baking sheet. Lightly brush both sides with oil and season with fresh ground pepper. Broil 2 to 3 inches from heat until golden brown and tender, about 4 to 5 minutes on each side. Roll out dough on floured surface. Dust hot pizza stone with cornmeal. Assemble pizza (on preheated pizza stone); sauce, eggplant, cheeses. Heat oil in a small skillet over moderate heat until hot but not smoking, then cook garlic and red pepper, stirring, until just fragrant, 30 to 40 seconds. Spoon evenly over eggplant. Bake at 400 degrees for about 15 minutes until crust is crispy. Serve with salad - so good! 

Stuffed Eggplant Parmesan

1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces
2 eggs, lightly beaten with a fork
1 1/2 cup bread crumbs (I use Italian)
2 tablespoons EVOO
1 (25 ounce) jar pasta sauce (I used a spicy red)

 3/4 cup shredded mozzarella cheese

1/2 cup shredded Parmesan cheese
1 container Light Garlic & Herb Alouette cheese

Sweat the eggplant as noted above. Preheat oven to 375°F. Mix Parmesan cheese with bread crumbs. You need the eggs in a bowl, then breadcrumb mixture next to it. Season eggplant with pepper. Coat eggplant slices with beaten egg, then bread with crumbs. Spread oil on baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes. Remove all eggplant slices. Lightly Pam an ovenproof baking dish, and spread a bit of sauce on the bottom. Assemble one layer of eggplant. Dollop Alouette cheese on each piece of eggplant and then place another eggplant slice on top. Cover with sauce and top with mozzarela and sprinkle some additional Parmesan.Bake until the cheese melts and turns golden in spots, about 25 minutes. Top with fresh chopped parsley.

 This dish also freezes well and can be reheated slowly in the oven (at about 350 degrees).

a winter brunch

On Saturday, I volunteered at Salud Cooking School in Whole Foods. We had a delicious menu! Some recipes are here and others will come when I recreate at home.

Smoked Salmon Canape (on a cream cheese spread atop pumpernickel rounds)

Citris & Fennel Salad with Mint

2 pounds fennel bulb

3 to 4 oranges (blood oranges would be great)

1/4 cup EVOO

2 lemons, juiced

2 tablespoons, chopped mint

2 ounces arugula

S&P to taste

Remove the fonds (tops) of the fennel bulbs. Slice bulbs in half, remove cores. Slice into thirds and then slice very thinly. Peel oranges and slice into wedges, removing white pith. Whisk EVOO, juice, S&P - whisk well and add mint. Place fennel slices, orange and arugula in dressing and coat. Assemble on a platter, garnish with more mint and fennel fonds for decoration.

Felt like spring on Saturday - 70 degrees!

Trim asparagus ends, roast in a baking sheet at 425 degrees for about 8 minutes (dot with butter and salt to taste before roasting). Remove asparagus and top with 1/2 cup shredded Parmesan cheese and zest of a lemon. Serve room temperature.

Egg Cups with Prosciutto and Wild Mushrooms

3/4 pound wild mushrooms (bunapi, oyster, shitake, chanterelle), chopped

1/4 cup shallot finely shopped

2 tablespoons butter

2 tablespoons creme fraiche, sour cream or plain yogurt

12 slices of Prociutto to line tins

1 tablespoon fresh tarragon, chopped

large eggs

S&P to taste

Preheat oven to 400 degrees. Sautee shallot in butter and when butter is hot, add mushrooms and cook liquid out (at least 10 minutes). Remove from heat and stir in tarragon and creme fraiche.

In Pammed cupcake tins (or buttered ramekins), assemble prosciutto in base and sides of cups. Divide mushroom mixture into the cups and crack an egg in each. Bake in middle of oven for about 10-15 minutes, until whites are set but yolks are still runny. Season with S&P and remove to serving platter, garnish with parsley.

Sausage & Stone-Ground Grits Souffle

NYE 2013

Vance and I had toyed with the idea of going away for New Year's - and after much thinking...we decided to just stay home. relax. do nothing. it was wonderful.

We did (obviously) eat well. For New Year's Eve we had a nice salad to start and then crab cakes, roasted brussels and potatoes rosti. 

Adpated from Ina Garten's recipe - these crab cakes were delicious.
1 small onion, diced
2-3 small celery stalks, diced
 red bell pepper, diced
1/4 cup fresh flat-leaf parsley, minced
1 tablespoon capers, drained
few dashes of Tabasco (depending on how much spice you like)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup plain dry bread crumbs
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

S&P to taste
For frying - 3 tablespoons butter and 1/4 cup olive oil

Place onion, celery, bell pepper, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes (cook in a bit of butter and EVOO). Cool to room temperature. In a large bowl, break the lump crab meat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.

Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot with tartar sauce.

Potatoes rosti is a Christmas Eve tradition for the Clark's. It is simple and delicious. Just boil peeled, quartered potatoes, drain and allow to cool for a bit. Shred the potatoes and assemble in Pammed saute pan. Press the shredded potato into the pan and place something on top to act as a weight (typically a small plate with the tea kettle on top). Keep pan on medium-low heat and allow to cook for about 15-20 minutes. Flip the pan onto a plate and slice like a pan. One side golden, one side soft and delicious!

Bing Crosby Cherry Salad

Pit about a cup of fresh cherries and poach in 1/2 cup of Port wine until soft. Reserve wine.  Assemble salad on chilled plates; mixed lettuces, cherries, roasted purple onion, goat cheese, S&P. 

To make the dressing, dice a shallot and in a blender, mix reserved wine, 1/3 cup EVOO, 1/4 cup red wine vinegar. Add S&P to taste.