if I don't blog about

...it's like it never happened. This blog has become a photo album for us - more recipes to come, but a quick snippet about summer 2014!

Summer has basically ended, but Vance and I did have a fantastic few months. Including trips to see friends and family and a great vacation.

Fourth of July weekend was spent in Pennsylvania, celebrating with friends at Jen & Rob's wedding reception.

 

 Later in July, we headed off to vacation in Destin, FL.

We did a lot of this...

and had a lot of these...

so happy!

We had great dinners in Florida including a visit to Bud and Alley's in Seaside and amazing Puerto Rican food at Ricon Boricua.

 

On our drive home, we spent a night in Birmingham and had delicious ribs at Dreamland.

We also spent a weekend in Cleveland to visit Vance's family. And what do you do when you are in Cleveland? Visit the Christmas Story House!

Glorious.

We spent last weekend in NYC, where we saw great friends, Eva, Liz & Luke.

As the summer winds down, work travel has picked up. I do intend to do a fair amount of cooking in the coming weeks so keep an eye out for new recipes!

 

 

been too long!

The summer has been flying by with vacation, dinner parties, farmers market-shopping and more. I haven't posted in quite a while, so here are a few summer food highlights (you may sense a theme...zucchini!)

Julia Child's Zucchini au Gratin - this is rich and delicious. Check out the recipe PBS.

Our friends Emily and Will came over for dinner a few weeks ago and along with the zucchini au gratin, Vance grilled up some delicious yogurt-marinated chicken breasts. The marinade is from Food & Wine and works on a whole chicken or even skinless boneless breasts.
1 cup full-fat plain Greek yogurt 
1 cup lightly packed cilantro, finely chopped
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 teaspoon cayenne
1 teaspoon ground cumin 
One 3 1/2-pound chicken—halved, breast and rib bones removed, leg bones left intact
(I used 6 chicken breasts, bone-in and skin on)
Vegetable oil, for brushing
Cracked pepper & Kosher salt

In a large resealable plastic bag, mix the yogurt with the cilantro, lemon juice, garlic, cayenne, cumin, 2 teaspoons of salt and 1 teaspoon of pepper. Add the chicken halves and turn to coat. Seal the bag and transfer to a baking dish. Refrigerate for at least 3 hours or overnight. Bring the chicken to room temperature before grilling. Grill over medium-high heat for about 35-45 minutes, bone down. Check for doneness.

Lastly, my friend Lindsay gave me a gigantic zucchini - the challenge was on.

...and then that (above) turned into this (below).



grilled vegetable pasta salad with cilantro lime dressing
4 medium zucchini or summer squash

1 red bell pepper

1 yellow bell pepper
1 pound small pasta like ditali, small penne or orzo, cooked and slightly cooled
salt and pepper to taste
2 ears corn, unhusked
2 avocado

Dressing
1/2 cup packed cilantro leaves
1/4 cup olive oil
juice of half a lime
2 tablespoon apple cider vinegar
2 cloves garlic
1/4 teaspoon chipotle powder or chili powder
salt and pepper to taste
Preheat gas or charcoal grill. Cut zucchini lengthwise into 1/2 inch thick slices and brush both sides with olive oil. Sprinkle with salt and pepper. Soak corn in its husk in large container of water for 10 minutes. Remove from water and shake off excess. Place zucchini slices, corn and peppers directly on grill. For zucchini, grill a few minutes on each side, until slices are tender and have grill marks. Remove and let cool. For corn, grill 15-20 minutes, turning every few minutes to cook all sides, until husk is charred all over. Remove peppers when fully charred and let cool. Chop cooled zucchini into 1/2 inch pieces. Husk corn and use a sharp knife to remove kernels from cob. Remove skin and seeds from peppers and chop. Mix vegetables and pasta in a large bowl. For the dressing, combine all ingredients in a blender and process until smooth and well combined. Pour dressing over vegetables and pasta and toss to combine. Add cubed avocado and gently incorporate. Refrigerate salad until chilled.

These are some great summer options to bring to a potluck or enjoy at home!

what should this blog post be called?

new soup. new salad. new year - well kind of. Vance started his post-doc a few weeks ago which (hopefully) means a slightly more flexible schedule than the last 3 years have provided. Change has already begun (he is reading in bed right next to me - typically he would either be at work, prepping for cases or fast asleep). I love the post-doc years already!

New recipes - delicious.

panzanella salad with caramelized onions and mozzarella
4 large vine ripened tomatoes, cut into large cubes or wedges
loaf of stale bread (or cube fresh bread and lightly toast in the oven at 400 degrees for about 8 minutes)
1 small white onion, sliced
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/2 cup EVOO
1 bunch fresh basil, stems removed, washed and spun dry, turn into pieces
Salt and freshly ground black pepper
1/2 cup shredded mozzarella
Saute the onion slices in a little EVOO until soft - about 15 minutes, set aside to cool. In a large bowl, combine the tomatoes, onions and bread. In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve immediately.

garlic zucchini bisque

4 tablespoons unsalted butter

1 white onion, sliced

8 to 9 large cloves garlic, sliced thinly 

4 medium zucchini, about 1 1/2 pounds

4 cups chicken or vegetable broth

1/2 teaspoon powdered ginger

S&P to taste

Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat. When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes. Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel. Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.

I topped our soup with dried roasted red pepper pieces (store bought), but a few croutons or a sprinkle of Parmesan would be nice toppers too.

new sides for summer 2014

how to use all your fresh farmer's market fare? Here are few summery sides for cook-outs or cook-ins. Enjoy!

red skin potato salad with dill & sour cream

3 pounds new red potatoes

1 cup light mayo

3/4 cup fat free sour cream

1/3 cup loosely packed fresh dill, chopped

2 celery stalks, chopped

1/2 white onion, chopped

S&P to taste

Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.

Combine mayonnaise, sour cream, dill, celery & onions in a bowl and mix well. Season with salt and pepper to taste. Pour mayo mixture over potatoes and toss to coat evenly. Adjust seasoning if necessary. Cover and refrigerate at least 2 hours, or overnight.

lemon & parmesan cauliflower steaks via Organic Authority

1 head cauliflower

¼ cup olive oil

2 tablespoons lemon juice

2 tablespoons minced fresh basil

½ teaspoon dried oregano

Sea salt and black pepper, to taste

½ cup grated parmesan cheese

Preheat grill or grill pan to medium-low.

Remove outer green leaves from cauliflower. Slice into ¾-inch thick slice “steaks,” cutting from top of head to bottom of stalk. (Some cauliflower florets will fall off; save for dipping in hummus or guacamole on the side!) Arrange steaks on a baking sheet or large plate. Whisk together oil, lemon juice, basil and oregano in a small bowl until smooth; season with salt and pepper. Brush mixture liberally on both sides of cauliflower to coat, reserving extra marinade. Arrange cauliflower on preheated grill. Cover and cook until browned on one side; turn over and cook until other side is browned, about 10 minutes in total. When flipping cauliflower, brush with reserved marinade. Sprinkle tops of cauliflower liberally with half of the cheese; cover and cook until melted. Turn cauliflower over; repeat with remaining cheese. 

bulgur & chick pea salad
1 cup bulgur or light bulgur
 1-1/2 teaspoons salt, divided
1/3 cup diced red onion
1 red bell pepper, diced
1 small English (or hothouse) cucumber, seeded and diced
1/2 cup finely chopped fresh dill
1/3 cup finely chopped fresh parsley
1 15-ounce can chick peas, drained and rinsed
1/4 cup fresh lemon juice, from 1-2 lemons
 1/4 cup EVOO
1 garlic clove, minced
1/2 teaspoon freshly ground black pepper
 1 teaspoon cumin
 1 teaspoon sugar
Follow package directions to prepare bulgur - set aside to cool. Whisk together EVOO, lemon juice, dill parsley, garlic, cumin, salt and pepper. Combine the cooked bulgur with the red onions, remaining teaspoon of salt and the other ingredients. Mix bulgur with vegetables and pour dressing over - coat well. Season to taste with more salt, pepper, sugar or lemon if desired. Serve cold.

 

 

chim-chim-chimichurri

Summer is here - officially. And it is hot. Hot. Hot. Needless to say, I don't want to turn on the oven and heat up the kitchen. I turned to grilling and then I realized that something has been holding me back. I have always had a (rather prehistoric) idea that the man should do the grilling in the household. My dad has always been the grill master - granted, my mom was inside the house making a slew of side dishes, salads, and desserts so there would not be time for her to run out and flip the chicken and then dash back inside to sauté the bell peppers. My parents have a good division of labor when it comes to summer meals. Vance and I have followed in this same fashion. But last week, I realized, I can't let myself believe that I don't hold the key to being a grill master. So I sized up our Webber, called my mom for moral support, called Vance to learn how to turn it on, hit the gas, lit a match and prayed. And it lit! And it was glorious.

 

marinated flank steak with chimichurri & vidalia-tomato relish crostini

 

for the steak

1 (2 to 3-pound) flank steak

1.5 cups red wine

1/4 cup red wine vinegar

1/3 cup canola oil

3 cloves garlic, minced

Freshly ground black pepper

Kosher salt

Season the steak well with S&P. Whisk together all other ingredients, pour over beef in a shallow dish. Marinate for 24 hours, turning about 3-4 times.

 

for the chimichurri sauce (this dish is inspired by Bobby Flay)

1 cup cilantro leaves

1 cup flat-leaf parsley leaves

1/2 cup mint leaves

4 cloves garlic, roughly chopped

3/4 to 1 cup olive oil

1/4 to 1/3 cup red wine vinegar

Kosher salt and freshly ground black pepper

Pulse the herbs and garlic in a food processor until coarsely chopped. Add 3/4 cup oil, 1/4 cup vinegar and salt and pepper, to taste, and pulse to make a soupy vinaigrette — it will look a bit creamy until it settles. Add more oil and/or vinegar if too thick. Set aside.

 

for the relish

3 Vidalia or other sweet onions, skin on, sliced 1/4-inch thick

1 head of garlic

1 pint cherry tomatoes, quartered or halved

Kosher salt and black pepper

4 green onions, sliced

1 serrano chile, minced with the seeds

2 to 3 tablespoons extra-virgin olive oil (split into 2 portions)

2 to 3 tablespoons red wine vinegar

Preheat oven to 400 degrees. On a baking sheet, place the onions (skin on) and the garlic head - with the end cut off to expose the inner garlic heads. Drizzle onion and garlic with about 1-2 tablespoons EVOO. Roast for about 30 minutes until soft. Allow to cool slightly and then peel/chop the onion and squeeze the garlic out into a large mixing bowl. Mix onion, garlic, tomatoes, green onions, chile, vinegar, remaining EVOO and S&P.

 

Preheat the grill to high. Remove the steak from the marinade and season with a bit more salt and more pepper. Grill, covered, until nicely charred and medium rare, 3 to 4 minutes per side. Remove from the grill and rest 5 to 10 minutes before slicing across the grain. To serve, plate a few pieces of toasted baguette. Top with thinly sliced beef, chimichurri sauce and top with relish.

I actually made a double-batch of the chimichurri sauce as it freezes well (similar to pesto - need to ensure no air gets to it). This is a fresh and delicious summer meal. Don't fear the grill - embrace and it will hold you right back.

 

 

 

the dougie? No, not in Kentucky.

Vance's parents came to visit this week and we had a great time exploring the South a bit. We headed up to Kentucky, our first Southern road trip. It only took 3 years of living in the South to explore the areas within driving distance of Nashville! 

Louisville, KY - along the Ohio River

We had a very nice visit to Mammoth National Park, Abraham Lincoln's birthplace and museum and then Louisville. Highlights include mint juleps, Louisville Slugger Museum, hot brown & obviously, bourbon. 

I enjoyed a delicious mint julep at Bristol's Bar.

Louisville Slugger Museum - fun spot!

We had hot brown, a Kentucky classic, at the Brown Hotel. 

Hot Brown

1 1/2 tablespoons salted butter

1 1/2 tablespoons all-purpose flour

1 1/2 cups heavy cream  

1/4 cup Pecorino Romano cheese, plus extra for garnish

Pinch of ground nutmeg

S&P

14 oz. sliced roasted turkey breast, slice thick

4 slices of Texas toast (crusts trimmed)

4 slices of bacon

2 Roma tomatoes, sliced in half

Paprika

Parsley

In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a thick paste or roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino-Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste. For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 oz. turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of turkey and toast. Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top. Sprinkle with paprika and parsley and serve immediately.

Hot brown is definitely a new fav and would be a great use for leftover turkey after the holidays. 

i could eat this everyday for the rest of my life.

You will only enjoy this post if you like salmon - smoked salmon, cured salmon, salted salmon - basically the type of salmon that would be good on pumpernickel bread, a toasted everything bagel with cream cheese or just cut right from the filet and eaten plain (typically, while standing over the kitchen sink). My mom got me hooked on this dish years ago and now I crave it at times.

Gravlax Tartine with Mustard Sauce

gravlax (recipe to follow)

2-3 tablespoons cream cheese

1-2 slices good dark bread like German wheat or pumpernickel

1/4 cup Dijon mustard

1 teaspoon ground dry mustard

3 tablespoons sugar

2 tablespoons white wine vinegar

1/3 cup EVOO

3 tablespoons chopped fresh dill

To make the sauce, place mustard, dry mustard, sugar and white wine vinegar in a small bowl. Whisk well and slowly add in EVOO. Mix in dill and set aside.

Gravlax Recipe

1 3 pound filet of salmon skin on (or 2 - 1.5 pound pieces)

1/3 cup salt

1/2 cup sugar

2-3 teaspoons white pepper

bunch of fresh dill

Mix salt, sugar and pepper. Rub the fish with the mixture. Lay out a large piece of plastic wrap. Layer, 1/3 dill, bottom filet of fish, 1/3 dill, top filet, remaining dill. Wrap very tightly in 2 layers of plastic wrap. Place in a plastic bag and refrigerate for 3 days, turn the salmon a couple of times.

Before serving, scrape off the dill and seasoning and cut into thin slices on the diagonal.

To assemble your tartine, lightly toast the bread, spread cheese on top, layer thin slices of gravlax on and top with a bit of mustard sauce. Oh - it is so good. I can't stand it!