Recipe: Crispy Baked Kale

Last year, Katie was mad for baked kale. I remember her talking about how satisfying it was, crispy and salty. But I never attempted it, until this weekend. One of the food magazines had a recipe for it last month, which reminded me of Katie's then obsession (she was on Brussel sprouts last time I checked. And salmon, but has probably moved onto something else delicious by now.) and I decided to try it for myself.

I think this is the perfect starter for cocktails, the one you are always looking for. There are always creamy dips or an array of cheeses, and a million different nuts to choose from. But sometimes you are looking for something to round those choices out, something green and light. This is the recipe. It surprises people and they will say, "It tastes like potato chips!" happily munching on a piece of kale. On a piece of kale!

The recipe itself is the essence of simplicity, the most difficult part being the removal of the ribs from the leaves. I simply place all of the washed, dried and rib-free leaves on a baking sheet and give them all a good spray of olive oil (you can buy Pam-style olive oil spray now, or you may have one of those fancy misters that does the trick) then a sprinkle of salt. Turn, repeat, then bake in a low over for about thirty minutes. Delicious and good for you. You could also add some spices to the salt, perhaps a little red pepper or cayenne? A little lemon would also be nice.

Recipe: Kentucky Fried Kale in your Easy Bake Oven
1 bunch of kale (curly, Tuscan or otherwise)
olive oil (preferably in a spray can)
coarse sea salt

• Preheat oven 250 degrees.
  
• Wash and dry the kale, then cut each piece down the middle, removing the ribs.
  
• Place the kale on a baking sheet, lined with parchment paper for easy clean up.
  
• Spray lightly with olive oil and sprinkle with salt. Flip the leaves and repeat.
  
• Bake for 30-33 minutes, until light and crispy.

Mangez!

Recipe: Hummingbird Cake

Mildred and Brian, Summer 1971

Today would have been my Mam-ma's (Lora Mildred Marie Stevenson Whisenhunt Thomas) 90th birthday. She was very important to me and we were very good friends, so I miss her often and think about her always. But, on her birthday, which is one week and one day before mine, I think about her a lot and all of the fun we had together. From her I got my love of junk shops and antiques; my obsession with cookbooks and recipes; my enjoyment of teaching others; and my big blue eyes and great hair.

So, I am making one of her best cakes, her hummingbird cake, today and thought I would share the recipe with you and hope that you enjoy sharing it with friends and family.

Recipe: Mildred Thomas' Hummingbird Cake
This cake is moist, delicious and decadent. Since it uses vegetable oil instead of butter, it comes together easily and quickly. I usually cake it as 9x13 cake, but you can also make 9 inch round cakes or even cupcakes if you wish.

3 cups flour, sifted
2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 eggs, beaten
1 cup vegetable oil
1 ½ tsp vanilla
8 oz can crushed pineapple (undrained)
1 cup chopped pecans
2 cups (3-4 large) bananas (mashed)

Preheat the oven to 350 degrees. In a big yellow bowl, whisk together the try ingredients. Stir in the eggs, oil and vanilla by hand. Add the pineapple, pecans and bananas. Still until combined. Pour into a greased, 9x13 cake pan and bake at for 50-55 minutes.

Icing:
8 oz cream cheese
½ cup butter (1 stick)
16 oz box of powdered sugar
1 tsp vanilla

Using a hand mixer, cream together the butter and cream cheese until fluffy. Add the powdered sugar and vanilla, beating until light and creamy. Ice the cooled cake with the cream cheese mixture.

Recipe: Eggs Francisco

Last time I was in Austin, I had a breakfast at Kerby Lane. Since I had been mainlining breakfast tacos for about four days at that point, I decided to try something different and landed at Eggs Francisco. Hmmm? I had never noticed it before, perhaps distracted by migas and pumpkin pancakes. But, this was a total breakfast revelation and so I decided to prepare it for New Year's Day brunch along with the blintz casserole. Both absolute hits.

Recipe: Eggs Francisco
This isn't so much a recipe as it is direction:

• Toast English muffins
• Top with eggs scrambled your favorite way*
• Layer avocado and sliced tomato on the eggs
• Smother the entire thing with your best queso

Really? Simple, delicious.....sublime. The original at Kirbey had slices of bacon on it, so if you are omnivorous or want to use facon, by all means be my guest.

Mangez!

*I could go on a 15-minute diatribe on how to make the best, creamiest scrambled eggs, but I won't. Maybe later. Main tip: no matter what your mom, aunt Bessie or granny says, do not put milk, cream or water in your eggs. That's just economical cooking attempting to make eggs go farther. The best scrambled eggs are simply that: eggs that are scrambled.

Recipe: Dinner Tonight

This evening, I made one of my favorite meals: huevos tamales. It's very simple, and the key items are of course tamales, avocados, pepitas (pan-fried pumpkin seeds) and good salsa. Many years ago, Alyson introduced me to Herdez brand salsa verde. I have tried many others, but it is still my favorite. Luckily, I can find it in Indiana, where there isn't that big of a selection of Latin American food items.

I poached the egg to perfection and then sprinkled the finished dish with a little bit of black lava sea salt. Delicious!

Recipe/Gadget: Hungarian Shortbread

I inherited a propensity for kitchen gadgetry from my grandmother, who was always the first to get the bread maker, juicer or Cuisinart. They would usually get used for a while, then she would move onto the next one. I try to be selective, not replacing things which don't replaced or buying items that aren't helpful for kitchen prep. But, I have had my eye on this springform pan from Lekue for a while, because it really does take a classic kitchen pan and make it into something better.

1. The springform collar is made from silicone and fits much tighter than a conventional metal on metal pan, eliminating drips that can occur with thin batters.
2. The porcelain base looks great once your cheesecake, quiche or cake is done.
3. Both are very easy to clean

Mom and dad gave me the springform pan for Christmas, so I was excited to give it a quick trial by fire and made what has quickly become one of my favorite cookie recipes: Hungarian Shortbread.

Recipe: Hungarian Shortbread

This appeared in the butter issue of Saveur magazine last year, based on one in Dorie Greenspan's Baking with Julia. I made it last year for work where it was consumed with 'oohs' and 'ahs.' Grating the dough may seem like a lot of work, but the heavenly texture it produces is worth the effort. I used the last of the homemade jam that Phyllis Dye Turner gave me this summer. There was just enough and it was perfection.

2 cups flour, plus more as needed
1 tsp. baking powder
1⁄8 tsp. fine salt
1⁄2 lb. unsalted butter
1 cup sugar
2 egg yolks
1 tsp vanilla
3⁄4 cup raspberry jam

In a big yellow bowl, whisk together flour, baking powder, and salt; set aside. Cream butter in a large bowl, using a hand mixer on high speed, until fluffy, about 2 minutes. Add sugar, vanilla and egg yolks; mix until sugar is dissolved and mixture is light, about 4 minutes. With mixer on low speed, slowly add flour mixture; mix until dough just begins to come together, about 1 minute.

Turn dough onto a lightly floured surface; bring it together with your hands. Divide dough in half and form 2 balls. Wrap each ball in plastic wrap; freeze for at least 30 minutes or up to 3 hours.

Arrange an oven rack in center of oven; heat to 350°. Grease a 9" springform pan with butter. Remove a ball of dough from freezer, unwrap, and grate, using the large holes of a box grater, directly into prepared pan. Gently pat grated dough to even it out. Spread jam evenly over dough, leaving about a 1⁄2" border around edges. Grate remaining dough over jam layer; pat gently until surface is even. Bake until light golden brown, about 25–30 minutes. Let cool completely in pan, on a rack, before cutting into wedges.

Mangez!

Blintzes

The new cookbook from Ina Garten (Translates literally as 'in a garden.') a.k.a the Barefoot Contessa (And where is this Barefoot? Italy? Everyone knows those Italian titles aren't real, so quit curtsying every time she comes on the television!), Back to Basics: Get Great Flavors from Simple Ingredients, is filled with lots of wonderful and simple ideas from entertaining. She has some very authoritative lists about ways to set the table or desserts that can be purchased, and I respect that a lot. Very 1950s of her. Of course, the best sounding recipe was one for brunch: a simplified casserole using the language and flavor of a labor-intensive blintz. My mother (aka Miss Barbara) prepared a wonderful spread for Christmas brunch, including this recipe, cinnamon rolls, breakfast pizzas and fruit. I thought the blintz casserole was quite delicious, although I might attempt a slightly smaller ratio of cheese to crust. Amazing and delicious!

Recipe: Baked Blintzes with Blueberry Sauce*

For the batter:
1 1/4 cups milk
2 tbsp sour cream
4 tablespoons unsalted butter, melted
1 tsp vanilla
4 eggs
1 1/3 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder

For the filling:
2 cups ricotta cheese
8 oz mascarpone cheese or cream cheese
1/2 cup Egg Beaters or other egg white product
1/3 cup sugar
1 tbsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1/2 tsp vanilla
1 tsp salt

Preheat the over to 350 degrees and butter a 9x13 baking dish.

For the batter, place all of the ingredients in a blender or food processor and blend until smooth. Pour half the batter (about 1 3/4 cups) into the prepared baking dish and bake for 10 minutes, until set.

In the meantime, whisk together the filling, mascarpone, eggs and sugar in a big yellow bowl. Add the lemon zest, lemon juice, vanilla and salt, mixing thoroughly. Spread the cheese mixture over the baked pancake, then spoon the remaining batter over the cheese mixture to cover.

Bake for 35-40 minutes more, until the top is golden brown. Let cool for 10-15 minutes, cut into squares and top with blueberry sauce.

Serves 8-10.

Recipe: Blueberry Sauce
3/4 cup orange juice
2/3 cup sugar
1 tbsp cornstarch
4 half-pints blueberries
1 tsp grated lemon zest
1 tbsp freshly squeezed lemon juice

Combine the juice, sugar and cornstarch in a saucepan and bring to a boil. Once the mixture has begun to thicken, add the blueberries and simmer for 4 to 5 minutes, just as a few of the berries are beginning to burst. Stir in a lemon zest and juice and allow to cool.

*I've altered the recipe from the original source and posting. Mom made this for brunch, and while delicious, it was very rich. I felt like the ratio of cheese filling to crust should be less and the reduction of ricotta, plus use of an egg substitute, make for a better breakfast/brunch. treat. (1.4.09)

First Chill/First Chili

A couple of weeks ago, it started to get a little chilly here and of course my thoughts turned to cold-weather foods. I had great plans to make a big pot of chili to enjoy in various ways that week. But, the weather turned warm again: Indian Summer. I enjoyed the beautiful days that followed, but knew that I did not want to waste the first pot of chili on a week of warm days. So I waited, knowing that the inevitable would happen and cold weather would descend upon the city. And it has and the first chili is here. If you don't have a great recipe for chili, I implore you to try my version. It's very healthy, yet still utterly delicious.

How am I going to eat it?
Over Fritos
On top of a baked sweet potato
With spaghetti and a little bit of cheese
Plain with nothing added to it
Covering vegetarian hot dogs, sans the bun

Mangez!

Economical

Everyone is feeling the pinch these days, so I thought I would post one of my favorite and most economical meals: mujadara or, Lebanese lentils and rice. This is a dish I have blogged about before, it's the Friday special at Byblos in Wichita, KS and I ordered it at every opportunity. But, other than one restaurant in Chicago, it's not really something you see on menus at Middle Eastern places. It's kind of one of those basic, homey dishes that is prepared for family, but not considered nice enough for restaurants or big events. But I would like to point out that American's have a yen for la cucina povera and have explored it from Italy (polenta) to the Deep South (greens, chess pie, etc.), so bring on the Lebanese version and let's all dig in.

It's very basic: onion, garlic and cumin are cooked until soft and fragrant; lentils and broth are added and simmered until the pulses begin to soften; rice is added and the whole mixture is simmered until the liquid is absorbed and the whole thing becomes a delicious pot of delicious-ness. Really, I know it probably just sounds 'alright' to you, but the whole is so much greater than the parts. In some versions, the lentils and rice are cooked only until tender and retain their individuality. My preference is for both to begin to breakdown and resemble something more akin to refried beans.

Leftovers are great warmed and topped with a fried egg. (Yes, I will put a fried egg on top of anything and call it improved.) Or, you can roll it up in a pita or tortilla for a quick lunch on the go.

Confession: traditionally, mujadara is served with crispy, fried onions on top. I'm lazy and use French's Fried Onions. I know it's a little trashy, but I am a little trashy and expect that the can of French's Onions I bought appreciates not ending up on a green bean casserole for Thanksgiving. Not that there is anything wrong with green bean casserole.

Recipe: Mujadara
This recipe can be doubled or trippled easily. I usually measure mine out based on the amount of lentils I have. I usually use the entire bag of lentil and an equal amount of rice, happily consuming the leftovers for breakfast (yes!), lunch and dinner for days.

2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
4 cups vegetable broth
3/4 cup dried lentils, rinsed, picked over
3/4 cup long-grain brown rice (parboiled, as below)
Salt and pepper to taste.

For rice: In a small saucepan, bring salted water to boil. Add rice and lower heat to a simmer, cook uncovered for 15 minutes. Drain water and let rice sit until ready to add to lentils.

In a large saucepan or stickpot, heat the olive oil over medium-high heat then add onion and saute until softened. About 5-6 minutes. Add garlic and cumin, stirring constantly for 1-2 minutes while the garlic and spices become frangrant. Add the vegetable broth and lentil, stir to combine. Reduce heat to medium-low and simmer, covered, for ten minutes. Stir occasionally. Add the rice and 1 tsp. salt, and simmer for 15-20 or until the liquid is absorbed. Test for doneness and seasoning, adding more salt and freshly ground pepper.

Let cool slightly and topped with fried onions (from a can or your own if you are less lazy than I am), fresh plain yogurt and tomatoes if you wish.

Cabbage. Unstuffed.

I always appreciate cabbage rolls or stuffed cabbage, when offered to me in meat-free format, but I don't think I would ever take the time to produce them at home. Of course, Martha Stewart channels her inner Pole and makes it look so very easy, but I think I would just make a mess.

I was delighted to find a recipe for Unstuffed Sweet and Sour Cabbage in the latest issue of Gourmet magazine. It takes the basic idea and flavors of a stuffed cabbage, but simplifies the concept into an easy, weeknight meal. Basically, you quarter the cabbage and cook until it's tender. In the meantime, you prepare a tomato sauce with vinegar, dried cranberries and brown sugar. Add the cooked cabbage and simmer.

It really was the perfect meal for a chilly fall evening in Indiana. I chopped the leftover pieces and am going to thin the sauce with the little broth for cabbage soup the second time around. Of course, I used veggie crumbles instead of the mentioned ground meats, but it was still very yummy.

Lakehouse Tex-Mexicana

Labor Day at the Monahan Compound in Holland, MI was restful and a lot of fun, as always. I did some reading, card playing, swimming, walking, talking, joking, chatting and, of course, cooking. We ate like kings and queens because there were (too) many delicious things, including:

Sean's Passion Fruit Cocktail

1. Caramel brownies from Peggy
2. Tracy's Asian slaw
3. A wonderful meal of farmer's market treats prepared by Margaret and her crew
4. More M&Ms than anyone should eat
5. Blueberry Buckle
6. John's chipotle almonds
7. Ice cream from moi (I drove this year, so got to pack the ice cream maker. I think everyone was pleased.)
8. Sean's delicious, fruity and potent cocktails
9. Katie's guacamole and margaritas.

Avocado Enchiladas

The list could go on and on and on. John and I prepared a Tex-Mex inspired meal for Sunday evening and it was a lot of fun. We started with chips and salsa along with some little nibblies I constructed from cantaloupe and cucumber. For the main course, we had avocado enchiladas (John will share the recipe later, natch.) and a taco bar with three different fillings. Each was delicious, but after I kept thinking about the very simple mole. I guess John was too, because on the way home at the same moment, we both said, "I wonder if it freezes?" Dessert, well-deserved, was a tres leches birthday cake for Margaret.

Recipe: Spicy Lime Cucumber and Cantaloupe

I had been reading some articles about what people all over the world do with melon, and got the idea of combining my favorite melon with the crisp, green flavor of cucumber. It's simple, light and is the perfect thing to stimulate the palate before a wonderful Latin meal.

• 1 medium-sized cantaloupe
• 2 English cucumbers, peeled, cut in half lengthwise and seeded
• 2 large or 3 medium limes
• kosher or coarse salt
• chili powder
• toothpicks

1. Cut the cantaloupe into thick slices, then into 1 to 1 1/2 inch chunks.
2. Cut the cucumber into large, haphazard slices.
3. Assemble the cantaloupe and cucumber with toothpicks, one piece of each per toothpick.
4. Mix together (enough) salt with (enough) chili powder. I would say, 1 tbsp. of salt and add 1 tsp. of chili powder. Taste and add more chili powder if you like.
5. Cut the limes in half and squeeze juice over fruit. Sprinkle with chili-salt and serve.

Recipe: Black Bean Mole with Seitan

Mole is one of the traditional sauces of Mexico. It has as many interpretations as there are cooks in the kitchen. This one goes together simply, but is still delicious. You could use it over any type of protein. Simply prepare each separately and then combine until heated through. Does it freeze beautifully? I'll let you know. This recipe is from Emeril, believe it or don't.

• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons dried oregano
• 1 tablespoon sesame seeds
• 2 tablespoons pure ground Pasilla chili powder
• 1 cup cooked black beans (rinsed if using canned)
• 1 cup chopped tomatoes
• 1 cup vegetable stock
• 1 teaspoon honey
• 1/4 cup cilantro leaves, loosely packed
• 2 teaspoons lime juice
• 2 tablespoons butter
• Salt and pepper

In a small skillet, toast the cumin seeds, oregano, sesame seeds, and chili powder, stirring constantly for 3 minutes, and then place in a blender. Add the beans, tomatoes, vegetable stock, honey, cilantro, lime, butter, and salt and pepper to taste. Puree until smooth. Now transfer the mole to a medium saucepan and heat until it thickens, about 5 minutes. Cook seitan, tofu, or whatever separately, then add to the sauce.

Recipe: Black Bean Salad or Taco Filling

This could be a simple salad or a scrumptious taco filling. The addition of pineapple gives it a new, tropical flavor and sets it apart from your everyday black bean salads.

• 2 cans black beans, drained, about 30 ounces
• 1 (15-ounce) can corn, drained
• 2 Roma tomatoes, diced
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/4 cup diced green onions
• 1/4 cup diced pineapple
• 1 tablespoon chopped cilantro leaves
• 1 jalapeno, seeded and minced
• 4 tablespoons sherry vinegar
• Juice of 1/2 lime
• 3 tablespoons honey
• 1 tablespoons salt
• 1 teaspoon black pepper
• Pinch ground cumin

Mix all of the ingredients together, then chill to let the flavors meld. Serve with corn tortillas, or just alone with the chips on the side.

Recipe: Potatoes Rajas (aka potatoes with onions and roasted red peppers in a creamy, cheesy sauce)

Did you get that? Potatoes AND onions AND roasted red peppers in a CREAMY, CHEESY SAUCE. Yes, it's as good as it sounds. Perfect in a corn tortilla, you could serve this just as a side if you wanted. Likewise, the rajas would be fine sans potato with a big bag of chips. I am picturing it now: me, sofa, rajas and chips. Perfection.

• 3 medium boiling potatoes, peeled and cut into 1/2-inch dice
• 4 cups creamy rajas, recipe follows

Bring a medium saucepan of salted water to a boil and cook the potatoes until just tender, being careful not to overcook, 6 to 8 minutes. Drain, pat dry and spread in a single layer on a tray to cool. When ready to serve, heat the rajas in a medium saucepan over medium low heat, stirring frequently, just to heat through. Add the potatoes and stir occasionally until heated through. For potato and rajas tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack 2 tortillas and layer with the potato rajas mixture. Top with Salsa Fresca and an avocado slice and serve.

CREAMY RAJAS

• 1/2 cup olive oil
• 2 medium onions, halved and cut in 1/4-inch slices, lengthwise
• 1 16 oz jar roasted red pepper, drained and patted dry, sliced into thin slices.
  
• 1 cup heavy cream
• 3/4 cup grated Manchego or Monterey Jack cheese
• 2/3 cup grated Cotija, Romano or Parmesan cheese

In a large skillet heat the oil over medium heat. Saute the onions with the salt and pepper until they begin to wilt and brown, 8 to 10 minutes. Stir in the julienned red peppers. Pour in the heavy cream, bring to a boil and reduce to a simmer. Cook 4 minutes or until the cream begins to thicken. Stir in the grated cheeses and remove from the heat. Serve immediately.

Recipe: Tres Leches Cake

This recipe is simple, direct and constructed in a traditional manner: egg yolks and sugar are mixed together, whipped eggs whites and flour are folded in and the baked cake is doused with a mixture of milks. Topped with whipped cream, what could be better? Rosa said it was as good as her grandmother's, which is the ultimate compliment in my book.

• Unsalted butter, room temperature, for baking dish
• 6 large eggs, separated
• 1 cup sugar
• 1 cup all-purpose flour, sifted
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 cup whole milk
• 1 1/2 cups heavy cream
• 1 tablespoon confectioners' sugar

Preheat oven to 325°. Butter a 9-by-13-inch baking dish. In a mixing bowl, beat eggs yolks and sugar on high speed until light and fluffy. In another bowl, beat egg whites to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Gently fold in flour (do not overmix).

Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes. Using a small knife, scrape skin from top of cake; discard. Cool cake for 20 minutes.

In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour and up to one day.

To serve, prepare topping: In a mixing bowl, whip heavy cream with sugar to soft peaks. Chill cake and cut into squares; serve topped with whipped cream.

Mangez!

Garbanzo Beans, Chickpea or Ceci Beans

Whatever you call them, garbanzo beans are one of the best things the legume family has to offer. They are wonderful cooked in a variety of ways and have so much versatility, you could eat them everyday of the week and never get bored. That's why, when asked what food I would take to a desert island, I reply, "garbanzos." Stewed, fried, mashed, mixed or pounded into flour, these little gems would provide an endless array of choices on my little, lonely island. They appear on bYb all the time, so you know I ain't lying.

Mark Bittman has a good idea for what do with these little guys in his column for the NYTimes last week.

Pan-fried Deviled Eggs

Eggs. Good or bad for you? The debate rages on, but like everything else I'm sure the answer is moderation. A recent study said that men shouldn't eat more than seven eggs per week and that those who did would have problems as they got older. But does that count eggs in baked goods? And how does one quantify that amount? One cinnamon roll contains .35 egg?

I admit, I've probably been eating a few more eggs than I normally would. In the first place, eggs are simple to prepare when it's just you, and the possibilities are endless. I've also had a busy couple of weeks and have been stopping for breakfast on the way to work at the aforementioned Boo's. And eating eggs. And egg sandwiches. This morning, it was one egg over medium and a cinnamon roll. (One of the best cinnamon rolls around, I might add.) So I guess I had 1.35 eggs for breakfast? Who knows. The point is, I love eggs. It's probably the real reason I couldn't be a vegan, even though I usually say it's ice cream. In reality, I think I could get by on soy dream, sorbets and the lot. But, I'm not sure I could get by without eggs.

A few posts back, I mentioned Lynn Rosetto Kasper's inspirational chapter on eggs. So inspirational that it jazzed-up my tired pasta. But I kept thinking about what she did to those stuffed eggs. And then I read another article somewhere that mentioned the same idea: pan-fried stuffed eggs.

This isn't so much a recipe, as it is an thought of what to do with eggs. Perhaps you have some leftover deviled eggs from a party? I would find that hard to believe, personally, as I have never been to a party where there were leftover deviled eggs. In fact, at parties we used to have in Kansas, Molly would count the deviled eggs and determine how many would be allotted per person. It's really the only fair thing to do. I digress.

IF you had some leftover deviled eggs, or IF you bought some at the market and wanted to make yourself a quick lunch or dinner, this is a wonderful thing to do with them.

Recipe?: Pan-fried Deviled Eggs
Serves one
1. Take three deviled eggs and scrape the top portion of the filling into a small bowl.
2. Add enough vinegar, a dash of salt, a little garlic and a few twists of the pepper mill: whisk to blend. Slowly whisk in a little olive oil and taste. Adjust flavoring.
3. Meanwhile, heat a small pan with olive oil. When warm, place eggs in the pan cut side down. Fry until warm and slightly brown. Turn and fry opposite side until it begins to brown.
4. Toss enough salad greens with the dressing, top with the eggs and enjoy.

This give you wonderful eggs with a little bit of crust to them, the filling warm and runny. I added some sliced, baked tofu to mine. You could add:
Croutons
Fake bacon bits or slices (I had some bac-un bits I should have used!)
Diced tomato
Avocado
Whatever else you might have that would be good in a salad, but keep it simple.

Mangez!

Brownies

Everyone knows how strongly the writers at bYb feel about chocolate, because we write and talk about it all the time. We have made 175 posts in nearly four years, 31 of them mentioning chocolate in one form or another. Chocolate cookies, chocolate pie, bars of chocolate, candy, caramel, and brownies. Remember the infamous brownie war between Kathrine Hepburn and Lady Bird Johnson? That was vicious. But there is a new contender: Nick Malgieri's "Supernatural" Brownies.

In the Classic column of the most recent issue of Saveur, Dana Bowen gives a history and some theories on what makes a brownie great. She also presents three recipes: Krystal's Espresso Brownies; Katherine Hepburn's Brownies; and Nick's "Supernatural" Brownies. Well, you all know we tested Kate's against Ladybird's last year (There was no clear winner, but preference seems distinctly drawn along the Mason-Dixon line.) and I'm sorry to sound prejudice, but I'm just not sure I trust a person named Krystal when it comes to brownies. Cut-offs and canned beer, yes. Brownies, no. But Nick is the author of Chocolate: From Simple Cookies to Extravagant Showstoppers, so I felt like I should give his recipe a try. And supernatural? I mean, he didn't seem to base it on Alice B. Toklas' recipe, so I wasn't sure of the reference.

But they are. Supernatural that is. Transcendental. Dense, chocolaty and moist. Everyone at work agreed and I think that Nick may even be ready to take on Kate and Ladybird in that big brownie bake-off in the sky.

Recipe: Nick's "Supernatural" Brownies
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional. (I made without nuts.)

Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a big yellow bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.

Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.

Makes 15 large or 24 small brownies.

Pasta and Eggs

The other night I made a delicious pasta dressed with garbanzo beans, lemons and roasted broccoli. But, as I got out the fourth and final helping for dinner, I was feeling a little was bored. I happen to be reading Lynn Rosetto Kasper's new cookbook, The Splendid Table's How to Eat Supper. The Splendid Table is Kasper's NPR radio program on food and cooking, a wealth of tips and ideas. Of course, the idea of a public radio program on cooking has the makings for parody (Remember Alec Bladwin and his Schweaty Balls on SNL in the early 90s?), but Kasper has the personality and experience to pull the program off in an authentic way.

One of the chapters in the book is on eggs and is filled with wonderful ideas like pan-fried deviled eggs and salad with potato and hard cooked eggs. Reading the recipes and looking at the photos made me hungry for eggs, and as I looked at my plate of leftover pasta thought it might taste better topped with an egg fried in olive oil. I was right.

Recipe: Pasta with Broccoli, Garbanzo Beans and Lemon

1 16 oz can garbanzo beans, rinsed and drained
1 large lemon
Olive oil (flavored with citrus is you have it)
1 large head of broccoli
12 oz of tubish pasta such at ziti
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Heat the oven to 400 degrees. While it warms, wash the broccoli and cut into small florets. Toss in a baking pan with 2 tbsp. Of olive oil, some salt and a little pepper. Roast in the oven until done, 12 to 15 minutes.

Meanwhile, heat water to boiling and cook pasta according to package directions.

In a big yellow bowl, place the garbanzo beans and 1 to 2 tbsp of olive oil. Grate the lemon zest directly into the bowl, then juice the lemon and add. Using a fork or potato masher, coarsely mash the beans and oil into a thick, chunky paste. Reserve 1/2 cup of the pasta water, then drain the pasta. Add the water to thin the beans, then add pasta, tossing to coat. Add the Parmesan cheese in small amounts, tossing with each addition so it is well mixed and doesn't clump into the pasta. Toss in the cooked broccoli, taste and season with salt and pepper. Enjoy. Makes 4 servings.

(Top with a fried egg, if you wish.)

Mangez!

Simple, Delicious Pasta

I created this recipe a while back, inspired by what was left in the pantry. The sauce is creamy, nutty and delicious.

Recipe: Pasta with Tomatoes and Garbanzo Sauce

1 16-oz can garbanzo beans, rinsed and drained
1 24-oz can diced tomatoes, do not drain
2 cloves garlic, crushed or coarsely chopped
1/2 tsp. crushed red pepper
2 tbsp. olive oil (lemon, if you have it)
1/4 cup slivered almonds
Salt and Pepper to taste.
12 oz. penne or rotinni
1/4 cup Parmesan cheese, grated

Heat a large pot of boiling water and cook the pasta according to the package directions.

In a food processor, combine the garbanzo beans, garlic, red pepper, olive oil and almonds. Drain the tomato liquid into the processor. Process for 2-3 minutes or until a creamy, sauce-like consistency is reached. Add additional water if necessary, but you can wait and add more water when you toss it with the pasta.

Put the sauce in a large bowl and add the diced tomatoes and Parmesan cheese. Toss to combine. Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the sauce and tomatoes, tossing with reserved pasta water if necessary to thin the sauce. Top each plate with additional Parmesan cheese at the table.

Serves 4-6 people.

Scones Can Make Monday's Bearable

I made some scones to take to work on Monday. This is one of my favorite recipes, and a favorite of my Pap-pa, so I was a little out of practice. I guess they turned out alright, because when I was out for lunch the custodial staff helped themselves to the delectables. They are picky too and don't just eat anything. I took it as high praise.

Recipe: Apricot-Cream Cheese Scones*
I'm not sure where I found this recipe, but the addition of cream cheese makes the crumb especially light and moist.

2 ¼ cups cake flour
2 cups all-purpose flour
½ cup sugar
2 ½ tsp. baking powder
½ tsp. salt
1 8-ounce package cream cheese, chilled
8 tbsp. (1 stick) butter, chilled
1 cup diced or slivered dried apricots
1 large egg
½ cup buttermilk plus more for brushing (it took about ¼ cup milk for brushing)
2 tsp. pure vanilla

Preheat the oven to 425 degrees. In a medium bowl, whisk together the flours, sugar, baking powder and salt. Cut in the cream cheese and butter, using your fingers, a pastry blender, a fork or a miser, until the mixture resembles coarse meal.^ Stir in the dried apricots. In a small bowl, whisk together the egg, ½ cup buttermilk and vanilla. Combine the liquid and dry ingredients and stir until the dough becomes cohesive. Don’t mix and mix and mix: the more your work the dough, the tougher it will get.

Turn the dough out onto a floured work surface and fold it over several times until it holds together. Pat the dough into a ¾ inch rectangle. Cut it eight rectangles and then cut each of those in half diagonally. Brush the tops lightly with milk and sprinkle with sugar.

Place the scones about 2 inches apart on an ungreased or parchment-lined baking sheet. Bake for 8 minutes. Turn the oven off, leave the door closed, and bake for 8 minutes more, or until the scones are light golden brown. Serve warm. (It may take a little longer, just watch and make sure the bottoms don't burn.)

Mangez!

*I've tweeked this a little and the recipe now reflects changes as of June 2009.
^ I use a food processor: combine the dry ingredients in the bowl of the food processor and give a whirl to combine. Add the cream cheese and butter, then pulse until it resembles meal. Then dump into a big yellow bowl and proceed.

Triple Threat

Triple Threat: \tri-pəl thret\
1. Adjective. A performer who can act, sing and dance, e.g. Liza Minelli.
"I just love Cabaret, it proves that Liza is the consumate triple threat!"
2. Noun. A cookie containing cocoa, bittersweet chocolate chunks and cacao nibs.
"Wow, Liza really loves those triple threats! I think she ate two dozen without batting a seriously fake eyelash."

Recipe: Triple Threat
This cookie was inspired by a recipe by Dorie Greenspan, one of my favorite food writers.

1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (my favorite natural cocoa powder comes from Penzey's)
1 tsp baking soda
1 tsp salt
2 sticks (8 oz) unsalted butter at room temperature
1 cup sugar
2/3 cup (packed) light brown sugar
1 tsp vanilla extract
2 large eggs
16 oz best quality bittersweet chocolate bars, coarsely chopped
3/4 cup cacao nibs

Preheat your over to 375 degrees.

In a big yellow bowl, combine the flour, salt, baking soda and cocoa. Whisk to combine and aerate.

With a stand or hand mixer, cream together the butter and sugars. Beat in the vanilla, then add the eggs one at a time, mixing well after each addition. On low, add your dry ingredients and mix until just combined. With a wooden spoon or spatula, add the chopped chocolate and cacao nibs.

Spoon the dough (about a tablespoon) onto baking sheets and bake for 8-10 minutes. They may still be a little soft, but allow to cool on the pan for a minute before transferring to a rack to cool completely.

Yields about 4 dozen cookies.

Holiday 2007 Rehash

This year, we did the tour of the 'ahs' for the holidays--Wichit-ah, Omah-ah and Tuls-ah. Here are some dining highlights from the long, long....LONG (but fun) trip.

Wichit-ah
In Wichita, we saw lots of friends. It was a super-fast visit, but we squeezed every bit of friend-time in we could. Sorry if I missed you this visit, but you're top of the list next time I'm in town! Wednesday night we went to N&J Bakery which is one of the best Lebanese restaurants in the city--and there are many. I think they have the tastiest fattoush salads in Wichita, crisp and perfectly seasoned. Barb was planning on having a few people over on the following night and ordered their hummus, homemade pita and pistachio cookies. I love the pistachio cookies, but more on that later.

When we got back to Barb's, we kept her company as she began some of the prep for her Thursday night menu. One of the sweet treats was 'crispy crackers' which involves baking club crackers that have been topped with nuts and a buttery caramel. They are like crack, once you start you are hooked. Barb and I are carefully watching them in the over as they bake.

Thursday morning, Mitchell and I had breakfast at the Beacon Restaurant with an old friend from work and his new bride. The Beacon is the greasy spoon of all greasy spoons. It's located right next to the newspaper office (Which used to be the Eagle-Beacon back in the day) and is decorated with a lighthouse theme. Many of the very artistic items are for sale. If you eat meat and find yourself 'dining' at the Beacon, be sure and order the Beacon Traditional which is an open-face, lightly toasted English muffin topped with 2 eggs cooked to order, your choice of bacon or ham, and cheese melted over the top.

Thursday night at Barb's was fun and we got to hang out with many of our Wichita friends. I even got to have Molly sit in my lap, which is something I really miss being so far away from her. Barb made tons of delicious treats and served her wonderful mulled wine, but I think everyone enjoyed the pumpkin biscuits more than anything else. They're a classic and even better served with the maple pumpkin sauce which Barb had never tried before. Make them, but don't even think about serving them without the sauce!

Recipe: Barb's Pumpkin Biscuits with Pumpkin Maple Sauce
Biscuits 2 ½ cups all-purpose baking mix (like Bisquick) 1/3 cup instant non fat dry milk ¼ cup packed brown sugar 1 ¼ teaspoon pumpkin pie spice ¾ cup 100% pure pumpkin 1 tablespoon water

Sauce
1 cup maple syrup 1 cup 100% pure pumpkin ¼ teaspoon ground cinnamon

• Preheat oven to 425 degrees.
• Combine baking mix, dry milk, sugar and pumpkin pie spice in medium bowl. Stir in pumpkin and water until just moistened.
• Knead 10 times on lightly floured surface.
• Roll dough to ½ inch thickness; cut into 12 biscuits.
• Place biscuits on ungreased baking sheet about 2 inches apart.
• Bake for 8-10 minutes or until golden brown.
• Heat syrup, pumpkin and cinnamon in a small saucepan until warm.
• Spoon sauce over warm biscuits.

Of course, no visit to Wichita would be complete without a trip to the Nifty Nut House. They have all of my favorites, so I stocked up. Plus, it's always fun to be there during the holidays because there is so much electricity in the air. People are crazy for nuts! I bought:

• Double-dipped chocolate covered peanuts (the size of gum balls)
  
• Dark-chocolate covered pistachios
• Bridge Mix (with fruits)
• Yogurt-covered pretzel Christmas trees. (I swear their's are the best!)
  

Omah-ah
Old Town Omaha is filled with lots of great shops and restaurants, and we were sure to hit several of our favorites. We stayed at the Magnolia Hotel (which is in a converted office building and very nice if you're looking for a place to stay in Omaha) and it was easy walking to breakfast or dinner. Plus, the Magnolia has a complimentary continental breakfast, cocktails in the evening and a milk and cookie bar at night. Not kidding. Milk and cookie bar.

Zio's pizza is always a special treat and by the slice. You can order whatever toppings you wish and they're happy to oblige with piping hot slices right to your table. We had broccoli and onion (I won't apologize. I love broccoli on pizza.) and tomato and spinach. They have so many topping choices it will boggle your mind.

Even though we live right smack dab in the epicenter of Indian culture in Austin, TX, that doesn't keep us from ordering it when we're out of town. The Indian Oven, also in Old Town, serves all of your favorite Indian treats and has a great wine list to boot. Cold night? Fresh curries and a glass of wine will warm you right up.

Reader, are you eating your lunch at your desk while you catch up on my blog? Are you using a plastic spoon? I thought so! Do you know how it's made? Well a visit to the Omaha Children's Museum will cure you of that ignorance. Push a single button and moments later, a fresh plastic spoon emerges from the injection machine. Like magic.

Sammy and Jakalee (two and three respectively) were more interested in the car and the balls and the millions of other things you can do at the Museum.

Of course, I had to stop and pay me respects to Quan Yin while I was in Omaha. Driving down the Sorrenson Parkway, you just kind of come across her, perched on a hill and surveying the white, snowy world. The gate was locked, but I hopped it easily and trudged up the snow-covered steps to the top. I guess there were rabbits nesting behind because when I reached the top they ran quickly away in that breathy, panicked rabbit sort of way. I left Quan Yin an offering of four pistachio cookies that Barb had sent us away with, piled at the base of her feet. I didn't stay long because I thought since the gate was locked, some angry Buddhists might come after me from the temple in the distance. I spent the rest of the day with the Smith's song Stop Me if You've Heard This One Before running through my head. "And the pain was enough to make a shy, bald Buddhist reflect and plan a mass murder."

Tuls-ah

In Tulsa we ate and gorged ourselves on Christmas fare at the parents, including our traditional dinner of fried chicken. It's a long story, but tasty nonetheless. We still found time to join Paula, Brennan and Loren for a little pizza at the Hideaway. Probably the best pizza in Oklahoma, the Hideaway is a Stillwater/OSU tradition, but we don't hold that against them. Good pizza is good pizza!

Menu, Week of January 5

My new feature for bYb is a weekly menu update. I plan on listing what I'm preparing at home as well as what's left in the fridge that needs to be eaten along with some recipes for the week. The purpose is to inspire you with a new flavor or ideas, but also as a personal focus on what I'm consuming or need to include in my dietary thoughts.

On the menu:

• Mududara (lentils & rice or lentil pilaf)--more on this and a recipe later
  
• Chickpea Salad (photo above, recipe below)
  
• Curried Cauliflower Soup with white beans
• BBQ Riblets
• Smoked Apple Sage Field Roast 'Sausage' with onions and butter lettuce

To be eaten:

• Assorted soups (tomato, tom ka & butternut squash)
• Snapea Crisps (I think I have recommended these before, so forgive the repetition, but they are so good. They're tasty, nutritious, low in cars and high in protein. And tasty. You can find them at Whole Foods or Cost Plus World Market. There's also a Caesar flavor, but I'm not as found of that.)
  
• Almonds
• Citrus (we bought Texas oranges which were ugly, but tasted sweet. Remember, it's what's on the inside that counts!)
  
• One huge Honeycrisp apple

Recipe: Chickpea Salad
This recipe comes from Jeanne Lemlin's Simple Vegetarian Pleasure, which was one of the first vegetarian cookbooks I owned. It's filled with many great recipes I return to frequently. If you have a vinaigrette recipe you like, feel free to substitute it for the one below. I find that salad dressings are the perfect place to sneak in a little healthy twist. Here, you can substitute flax seed oil for all or some of the olive oil in the dressing and it will still be delicious.

1 can of chickpeas, drained a rinsed
1 small fennel bulk, stems and fronds removed, halved a thinly sliced
10-12 black olives of your choice, coarsely chopped (I used niçoise, which are one of my favorites.)
1/2 cup, thinly sliced red onion
3 tbsp chopped flat leaf parsley
10-15 large, cherry tomatoes halved or quartered

Dressing:
1 tsp Dijon mustard
1 garlic clove, minced
1 tbsp red wine vinegar
3 tbsp flax seed oil, olive oil or a mixture
salt and pepper to taste

Combine all of the ingredients in a big yellow bowl. For the dressing, combine the mustard, garlic, vinegar, salt and pepper. Whisk to combine and then drizzle in oil as you continue to whisk. Pour the dressing over the combined ingredients and allow to mix and mingle for about an hour. Serves three as a main course, or more as a side.


Update: Here's the smoked apple sage 'sausage' in a salad with onion and tomato. It wasn't over meaty, but very delicious!

Friday Night Fun

Jennie and Paul came over Friday for what is my latest entertaining recipe of choice, so don't be surprised if you come over and I make it for you too: lemon gnocchi with spinach and peas from the December issue of Gourmet. It's terrific served with a big salad and chocolate cake from Central Market's bakery for dessert. Who could ask for an easier and more delicious evening with friends?

Since it's the holidays, I did decide to throw a little bit of a table together....even though we were being super casual. I got out the winter dishes (They're not Christmas or Holiday dishes, since the poinsettia is appropriate during all of the winter months. Ask Emily Post if you don't believe me.) which are from Martha Stewart's Everyday line at K-mart a couple of years back. I dressed them up with my grandmother's silver plate (which I had to polish) and used some vintage elves, with pine cone bodies, to hold the place cards. My mam-ma's kissing Santa and Mrs. Claus salt and pepper shaker were also on the table, as was her little Star of David pitcher. It's nice to remember those who aren't with us during the holiday season and I enjoyed using their things for dinner.

I even enjoy the little bit of hand washing that follows a small gathering--as opposed to the loads and loads involved for a big event. I'm not shy about putting things in the dishwasher, but there are certain items I just won't trust it with. I find the sight of the dishes inverted on the counter amusing. I'm not sure why?

It was a lovely evening with clever conversation and good wine. Have people over for dinner!

Recipe: Lemon Gnocchi with Spinach and Peas

1 cup frozen baby peas (not thawed)
1/2 cup heavy cream
1/8 teaspoon dried hot red-pepper flakes
1 garlic clove, smashed
3 cups packed baby spinach (3 ounces)
1 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 pound dried gnocchi
1/4 cup grated Parmesan

Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.

Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.

Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

Serves 4. More like, serves two hungry people. I doubled it for the four of us!