LETTUCE WRAPS

If you've been to an Asian fusion restaurant, you know that the menu usually includes a lettuce wrap dish. Crisp pieces of Butter or Iceberg lettuce, served alongside a meat or tofu filling, sometimes accompanied by a spicy sauce.

I have to give credit to my friend Helena for sharing this recipe with me. She made it for a dinner party and I immediately asked her for a copy of it. The filling is flavorful and spicy with a great crunch created by diced water chestnuts.

Lettuce wraps can be served as an appetizer, finger food or even a quick weeknight dinner.

TURKEY LETTUCE WRAPS

2 T vegetable oil
1 lb ground turkey or chicken
8 scallions, white and green parts, minced
2 t cornstarch
2/3 cup water chestnuts, diced
3 T soy sauce
1 T grated fresh ginger
1 t oyster sauce*
1 large head butter lettuce, leaves separated

Spicy Sauce (optional)

3 T soy sauce
1 t chili garlic sauce*

*Available in the Asian aisle of the grocery store.

Warm the oil in a skillet or wok over medium-high heat. Add the turkey or chicken, scallions and cornstarch and cook, stirring constantly, until turkey is cooked and broken into pieces, about 3 to 4 minutes. Add the water chestnuts, soy sauce, ginger and oyster sauce and cook for 1 minute. Remove from the heat.

To make the sauce:

In a small bowl, stir together soy sauce and chili garlic sauce.

To serve, take 1 lettuce leaf at a time and spoon a heaping tablespoon of the meat mixture into the center. Top with sauce if desired.

PLUM GALETTE

The French term galette is used to designate different types of round and flat crusty cakes. I think of a galette as a rustic, free from pie. The ones I have come across usually have a mound of fruit on top of a flaky crust, that is folded and pleated along the outer edge to encompass the filling.

The following recipe is for a plum galette, but any combination of fruit, extracts and spices will work. As I mentioned, it is rustic and free form, which to me translates to creative and inventive.

If you do not want to make your own pastry crust, a store bought refrigerated pie crust would also work.


Plum Galette

6-7 large plums halved, pitted, and each cut lengthwise into 8 wedges
2 T semolina flour or cornmeal
3 T granulated sugar
1 t cinnamon
1 t almond extract (optional)
1/4 t ground cardamom (optional)
Sparkling or turbinado sugar (optional)

1 recipe pastry dough (see recipe below) or 1 store bought refrigerated pie crust


Put oven rack in middle position and preheat oven to 375°F. Line a large (17- by 12-inch) baking sheet with parchment paper.

In a bowl combine the plums, 2 tablespoons of the sugar, cinnamon and extract and cardamom, if using. Stir to evenly coat the fruit.

Roll out the pastry dough into a 13-15 inch circle, on a lightly floured surface. Transfer to the parchment lined baking sheet.

Stir together semolina flour/cornmeal and remaining 1 tablespoon sugar and spread evenly over dough, leaving a 1-inch border. Arrange plums, skin sides down, in 1 layer on top of sugar mixture. Fold in edge of dough to cover outer rim of plums, pleating dough as necessary.


Sprinkle the crust with the sparkling/turbinado sugar.


Bake galette, loosely covered with a sheet of foil, 40 minutes. Remove foil and bake until 15-20 minutes more, until fruit is tender, juices are bubbling and crust is golden brown.


Pastry Dough

1 1/2 cups all-purpose flour
Rounded teaspoon salt
1 t sugar
1 stick cold unsalted butter, cut into 1/2-inch cubes
3 to 5 T ice water

Blend together flour, salt, sugar, and butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle with 3 tablespoons ice water and gently stir with a fork until incorporated.

Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Don't overwork, or pastry will be tough.)

Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to distribute fat. Gather dough together, with a pastry or bench scraper if you have one, and form into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

PB&C COOKIES

Some may cringe at my use of the acronym PB&C, which I first used to refer to one of my favorite ice cream flavors- Peanut Butter & Chocolate. Well now I'm bringing it into the cookie world, for my Peanut Butter & Chocolate Cookies.

While sitting at my desk at work earlier this week, I found myself intently thinking about the cookie I had picked up from Tom’s Cookies the day before and wondered why I hadn’t become obsessed with these cookies sooner. I wondered how many visits I could make to Tom's a week and how long it would take me to try all of their varieties. My brother informed me that he too, had discovered Tom’s and swore by the peanut butter with peanut butter cup. Then came the thoughts of my next blog entry-peanut butter cookies.

Before digging through my recipe scrapbook, I realized it had been quite a long time since I made peanut butter cookies; probably since before blogging was considered a career. So I did some research to see how I could possibly enhance my existing recipe or maybe even find a new one.

I found one on SmittenKitchen that was adapted from the Magnolia Bakery recipe. I also adapted the recipe a bit myself and have found my new peanut butter cookie recipe.

I highly recommend using 'milk' chocolate chips opposed to the common semi-sweet chip. The mellowness of the milk chocolate goes well with the peanut butter. I also like the modern touch of slightly flattening the sugar coated cookies with a spatula, opposed to using the tines of a fork.

Peanut Butter & Chocolate Cookies adapted from SmittenKitchen

1 1/4 cups all-purpose flour
3/4 t baking soda
1/2 t baking powder
1/4 t salt
1/2 cup unsalted butter, softened
1 cup smooth peanut butter at room temperature
3/4 cup plus 1 T (for sprinkling) granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 T milk
1 t vanilla extract
1 cup milk chocolate chips

Preheat oven to 350 degrees.

In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the chocolate chips. Place sprinkling sugar in a wide bowl. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Use a fork (for a criss cross pattern) or spatula for smooth top, and slightly press top of cookies, being careful not to over flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

BUTTERNUT SQUASH RAVIOLI

With the approach of fall comes of variety of squash and the pairing of sweet and savory flavors. A popular dish combining both of these, is Butternut Squash Ravioli topped with Sage Brown Butter Sauce.

I have made these raviolis using three different types of wrappers that vary in complexity, including: wonton wrappers, store bought fresh pasta sheets and homemade pasta dough. The wonton wrappers are the easiest and require no additional cutting. The pre-made pasta sheets require some cutting while the homemade dough is the most labor intensive and requires some measuring, mixing, kneading, rolling and cutting. I rolled the dough out by hand, since I do not have a pasta machine and still had even, thin, pasta sheets.

Many recipes call for peeling and boiling butternut squash in order to cook it. I always halve the squash and roast it in the oven to obtain the soft flesh that yields the puree. If you have ever attempted to peel one, you understand why I prefer this method.

Butternut Squash Ravioli with Sage Brown Butter Sauce

3/4 cup butternut squash puree
1 t olive oil
1 oz. mascarpone cheese
Salt and Pepper
8 T butter
12 to 16 fresh sage leaves
1/3 cup freshly grated Parmigiano-Reggiano

1 package wonton wrappers* or
Fresh store bought pasta sheets ** or
Homemade pasta dough (recipe below)

*Wonton wrappers are available in the refrigerator section of the grocery store
** Fresh pasta sheets are available at gourmet grocery stores


For the Butternut Squash Puree

Preheat oven to 375. Halve butternut squash lengthwise. Rub each half with the olive oil. Season generously with salt and pepper. Bake cut side up in oven, 45 minutes to 1 hour or until tender when pierced with a knife in the thickest part of the flesh. Remove from oven and scoop out and discard the seeds. Scoop out ¾ cup squash into a bowl and mash with a fork to make a smooth puree. Add mascarpone cheese and season to taste with salt and pepper.

If using wonton wrappers, place about 2 teaspoons in the center of each. Wet all 4 edges with cool water and place another wrapper on top. Press around all edges to seal, working from the center towards edges, to force out any air bubbles.

If using pasta sheets or homemade pasta, score each sheet lightly with a knife to mark the individual raviolis. Place about 1-2 tablespoons of filling in the center of each scored square, depending on size of sheet. Slightly wet the edges around each scored square and place another sheet on top. Press around all edges to seal, working from the center out to force out any air bubbles. Cut sheets along scored lines to separate individual raviolis.

Cook the ravioli in salted, boiling water for 3 to 5 minutes, or until the pasta is cooked al dente. Remove from the water and drain.

Note: To freeze ravioli, place on a baking sheet in a single layer. Place in freezer for 30-40 minutes until hard. Remove and store in sealable bag or airtight container.

For the Brown Butter Sauce

Heat a saute pan over medium-high heat and when hot, add the butter and let it melt in 1 spot. (Do not move the pan.) When the butter has begun to brown around the edges, swirl the pan to keep the melted butter from burning and to melt the remaining butter. Add the sage leaves and reduce the heat to medium. Continue to cook until the leaves are crispy, 1 to 2 minutes. Season with salt and pepper. Spoon brown butter over ravioli. Sprinkle with Parmigiano-Reggiano and serve.


Pasta Dough for Ravioli (from Tyler Florence/Food Network)

2 cups all-purpose flour, plus more for dusting
1 t salt
3 large eggs
2 T extra-virgin olive oil


To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoon of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.

*Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.

Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.

If you do not have a pasta machine, roll out the dough by hand until about 1/8 inch thick.

SUPER SIMPLE CHEESECAKES

Let’s see…where do I begin. I have an absolute love for cheesecake, it is overwhelming for me to think about all the great things I can say about it. Well first off, I don’t just like any cheesecake. I definitely prefer a more crumbly texture versus a creamy one, but am pleased with one that falls somewhere between the two.

My obsession with cheesecake falls in line with my love for sushi, in that my favorite cheesecake is served at one of my top rated sushi spots, Blowfish Sushi To Die For in San Francisco. Every time I visit Blowfish, without fail, I order ‘The Gion’ or green tea cheesecake. A friend of mine who also loves this cheesecake contacted Blowfish in an attempt to get the recipe, but was unsuccessful. I have contemplated going to great lengths to get their recipe, including propositioning the chef. What I can decipher from eating it, is that is has a shortbread cookie like crust, with a perfect not too creamy green tea filling, topped with a green tea whipped cream, green tea ice cream and a spun sugar web. Yes, it sounds like overload, but the combination of all these accompaniments make it delectable.

Green tea may be a bit adventurous for some and if that is the case my second favorite cheesecake spot is Stella Pastry Shop in North Beach. They once featured a Mexican Chocolate cheesecake that had a cinnamon spiked chocolate crust and crumbly filling with a chocolate ribbon. These are pretty much the only ‘out of the box’ variations of cheesecake I like. If these aren’t available, I stick with good old plain, with a graham cracker crust.

Over the years I have made some cheesecakes that were quite successful. I usually make them in a springform pan and have enough to feed at least 20-30 people. A few years ago I came across a recipe for individual cheesecakes in Food and Wine magazine and was drawn to the recipe because of its short list of ingredients.

This recipe is very simple and quick and most importantly, the cakes have the perfect texture. They also make a beautiful presentation as they have a chocolate crust and are topped with raspberry preserves. They are baked in foil cupcake liners, so they are easy to transport and the foil wrappers peel off easily, so serving them is a cinch.

This time around, I made a few alterations to the recipe (as pictured above). I used good quality vanilla wafers for the crust, added matcha green tea powder to half of the filling and topped them with a strawberry puree.

Following is the recipe for Mini Black-Bottom cheesecakes from Food and Wine magazine. I have also noted my variations below.


Mini Black Bottom Cheesecakes

Vegetable oil spray
24 plain chocolate wafer cookies
3 T unsalted butter, melted
8 ounces cream cheese, at room temperature
¼ cup sugar
2/3 cup (6 oz.) fromage blanc, at room temperature*
2 large eggs
¼ cup seedless raspberry preserves, warmed

* I found fromage blanc at my regular grocery store, but you may need to go to a gourmet store to find it. If you cannot find it, you can substitute crème fraiche or goat cheese.

Preheat the oven to 350°. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray.

In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on.

Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
Pour the cheesecake batter into the baking cups, filling them three-quarters full.

Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.
Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve.

VARIATIONS

*Substitute good quality vanilla wafers (available at Trader Joe’s) or graham crackers for the chocolate wafer cookies.

*Add 3 t matcha green tea powder to the filling mixture.

*Instead of topping with raspberry preserves, puree 1 cup frozen strawberries, 2 T water and ¼ sugar in a food processor or blender and spoon on top.

SWEET AND SPICY GLAZED PORK CHOPS

The foggy summer weather of San Francisco isn't ideal for a BBQ, but I wanted to try out a few new recipes that I thought would be best prepared on a grill.

I picked up some thick cut bone-in pork chops and some smoky dried spices. Then I gathered up what I had in my refrigerator and pantry and came up with a sweet and spicy glaze. If you don't have the chipotles en adobo, you can leave them out as the dried spices will still provide a smoky flavor. The apple cider vinegar can also be substituted with another variety.

I have also provided baking instructions if you want to make these on the stove top/oven.

Chipotle Apricot Glazed Pork Chops

4 thick cut, bone-in pork chops

1/4 c coarse mustard

1/4 c apricot jam

1/4 c apple cider vinegar

2 T honey

1/4 c apple cider vinegar

2 chipotle peppers, plus 2 T adobo sauce (from 1 can of chipotles in adobo)

2 t cumin

1 t chili powder

2 t smoked paprika

5-6 sprigs fresh thyme (leaves removed from stems)

1 t kosher salt

Salt and Pepper

Season the pork chops on both sides with salt and pepper. 

In a food processor or blender, combine all the other ingredients and blend until mixture forms a thick marinade.

Divide marinade evenly amongst pork chops, spreading on both sides.  Marinate for one hour. 

Grill pork chops on the BBQ about 5-6 minutes per side. Let pork chops rest 5 minutes before cutting.

If cooking indoors, preheat oven to 325. Heat 1 T olive oil in an oven proof skillet over medium high heat. Add pork chops and cook about 3-4 minutes per side until browned. Place skillet in the oven and bake 5-10 minutes until center is cooked to desired doneness. 

Let pork chops rest 5 minutes before cutting.

CUPCAKE CRAZE

While I really love the taste and simplicity of boxed cake, I feel guilty when using it, due to the cupcake trend that seems to have exploded in recent years and the number of recipes and varieties out there.

My first attempt at making cupcakes from scratch, was a vanilla cupcake recipe from the Magnolia Bakery cookbook. While I did not have anything to compare the finished product to, having never visited the famed New York bakery, I knew right away that the texture was a little too dense; similar to that of a pound cake. After this experience I shied away from the homemade recipes for a while and went back to my boxed brands.

It wasn't until recently that a friend of mine advised that the key to great cupcakes is a batter that has sour cream. Taking note of this and searching several online sources and the many cupcake blogs, I settled on my trusty source, Barefoot Contessa, for her chocolate cupcakes. This recipe uses sour cream, buttermilk and of course, the best quality cocoa powder you can find. With sour cream AND buttermilk, this recipe was worth me pulling out my Kitchen Aid mixer once again. The results were quite pleasing, yielding a very moist and light cupcake. I piped and spread the cupcakes with a vanilla buttercream and a variety of embellishments from sparkling sprinkles, to pastel varieties to the queen of all toppings - a maraschino cherry.

Chocolate Cupcakes (makes 16-20 cupcakes)

12 T (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 t pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 T brewed coffee
1 3/4 cups all-purpose flour
1 cup cocoa powder
1 1/2 t baking soda
1/2 t kosher salt

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Vanilla Buttercream Frosting

1/2 cup (1 stick) unsalted butter, at room temperature

1-1/2 - 2 cups powdered sugar, sifted

1/4 cup milk

1 t vanilla extract

Place the butter in a large mixing bowl. Add 1-1/2 cups of the sugar, milk and vanilla. With an electric mixer, beat on medium speed until smooth and creamy, about 3-5 minutes. Gradually add additional sugar as needed, until the icing is thick enough to be of good spreading or piping consistency. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.)

BLUE-RASPBERRY MUFFINS

I was torn between making a coffee cake or muffins for a Father's Day breakfast. I created a recipe that had the best of both worlds, a blueberry muffin with a streusel topping. After all, what's the best part of a coffee cake...the sugary, buttery, crumbly topping!

When preparing the batter I discovered I did not purchase enough blueberries, but did have some raspberries on hand. I combined the two and the result was a delicious muffin with a crunchy topping, a beautiful hue of purple.

A single variety of berry or a mix would work well in this recipe.

Blue-Raspberry Muffins

2 cups all purpose flour

2 t baking powder

1/2 t salt

3/4 c blueberries

1/2 c raspberries

1/2 cup (1 stick) butter, softened

2/3 cup granulated sugar

2 eggs

1 t lemon zest

3/4 cup milk

2 T all purpose flour

5 T light brown sugar

1/2 t cinnamon

2 T cold butter, cut into pieces

Preheat oven to 375. Grease 12 muffin cups or line with paper muffin liners.

In a medium bowl combine 2 cups flour, baking powder and salt.

In a large bowl beat butter with granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add lemon zest and stir to combine. Stir in dry ingredients, alternating with milk, just until combined. Do not over mix. Fold in berries. Spoon batter into prepared cups. (Batter will be thick).

To make streusel, combine 2 T flour with brown sugar. Add cinnamon. Cut in butter with a pastry blender or two knives, until mixture resembles coarse crumbs. Sprinkle streusel over batter in cups.

Bake 25 minutes or until toothpick inserted in center, comes out clean. Cool muffins for about 10 minutes before removing from pan.

A RUSTIC BBQ

After spending the weekend updating my patio with new blooms and furniture in time for summer, I invited over a few friends for a rustic, non traditional BBQ. I call it non traditional because it did not include any meat. Well, with the exception of bacon, used to lend a smoky flavor to my trout. 

The menu included clams baked in foil parcels, calamari and white bean salad, wild mushroom and margherita pizzas, bacon wrapped trout and pound cake topped with grilled peaches. I was quite pleased with all of the recipes but have specifically featured the recipes for the pizzas and calamari salad below, as they can be prepared and cooked either in or outdoors. 

I intended to make my own pizza dough, but because I only had a few hours to shop and prep, I decided to save that challenge for another day. In the end, the store bought dough was great and I will use it again for my next pizza. If you  have a Trader Joe's near you, they carry plain, wheat and herbed pizza dough. The herb dough was great for the mushroom pizza and I stuck with the plain for the margherita. 

As an optional topping to both pizzas, top them with fresh arugula and a drizzle of a balsamic reduction, after they are cooked.

Wild Mushroom Pizza

1 package herb or plain pizza dough

1 lb assorted wild mushrooms (cremini, oyster, shiitake), roughly chopped into 1/2" pieces 

1-1/2 cups grated Fontina cheese

4 T butter

4-5 sprigs fresh thyme

3 T olive oil

1 clove garlic, minced 

Salt and Pepper

1 cup arugula, roughly chopped (optional)

1/2 cup balsamic vinegar (optional)

Preheat oven to 400. 

Follow instructions on dough package for letting dough rest at room temperature. Divide dough in half. Stretch/Roll dough into rounds of desired size and thickness. Place crusts on a preheated pizza stone or cookie sheet and bake about 4 minutes per side, until slightly firm and no longer doughy. Remove crusts and allow to cool.

In a small bowl combine olive oil and garlic.

In a large saute pan over medium-high heat, melt the butter. Add the mushrooms and the leaves from the thyme springs. Continue to cook until the mushrooms are soft, about 10-12 minutes. Season with salt and pepper.

Brush the crusts with the garlic infused olive oil. Top with 2/3 of the cheese. Follow with the mushrooms. Top with remaining cheese.

Cook pizza on the grill until the crust is crisp and the cheese is melted. (Close the lid on the BBQ to melt the cheese). To cook in the oven, cook at 400 for about 15 minutes or until crust reaches desired crispiness. Top with arugula and balsamic reduction, if desired.

To make the balsamic reduction, put vinegar in a saucepan and cook over medium-high  heat until reduced to a thick syrup like consistency. Drizzle on pizza.

Margherita Pizza

1 package plain pizza dough

2-1/2 cups mini heirloom or cherry tomatoes, halved

1/2 cup grated Parmesan cheese

3 T olive oil

1 clove garlic, minced

1/2 cup fresh basil, finely chopped

1 cup arugula, roughly chopped (optional)

1/2 cup balsamic vinegar (optional)

Preheat oven to 400.

Follow instructions on dough package for letting dough rest at room temperature. Divide dough in half. Stretch/Roll dough into rounds of desired size and thickness. Place crusts on a preheated pizza stone or cookie sheet and bake about 4 minutes per side, until slightly firm and no longer doughy. Remove crusts and allow to cool.

In a small bowl combine olive oil and garlic.

Brush the crusts with the garlic infused olive oil. Top with Parmesan cheese. Follow with the tomatoes and then basil.

Cook on the grill until the crust is crisp.  To cook in the oven, cook at 400 for about 15 minutes or until crust reaches desired crispiness. Top with arugula and balsamic reduction, if desired.

To make the balsamic reduction, put vinegar in a saucepan and cook over medium-high heat until reduced to a thick syrup like consistency. Drizzle on pizza.

Calamari and White Bean Salad

3 cups arugula

3/4 lb calamari bodies (not tentacles)

1 15 oz can cannelini beans, drained and rinsed

1-1/2 cups chicken broth

1/4 cup olive oil

2 T white wine or champagne vinegar

1 t Dijon mustard

1 small shallot, minced

Juice of 1 lemon

1 T olive oil

3-4 sprigs fresh rosemary

1 T fresh Italian parsley, roughly chopped

Salt and Pepper

In a saucepan, combine the cannelini beans, chicken broth and rosemary sprigs. Bring just to a boil and remove from heat. Let sit 20- 30 minutes. Drain, reserving beans and discarding liquid.

Slice one side only of the calamari bodies into 1/2" segments, leaving the other side whole and uncut. An easy way to do this is to insert a wide knife into the calamari body. With another knife, cut one side of the calamari into 1/2" segments. The knife inserted into the tube, prevents the cuts from going through to the other side, while keeping the body whole. Remove the knife.

To make the calamari marinade, combine lemon juice, 1 T olive oil and parsley in a bowl. Add calamari and marinate 10-15 minutes.

To make vinaigrette for salad, combine vinegar, mustard and shallot in a bowl. Add olive in a steady stream, while constantly whisking. Season with salt and pepper. 

Place arugula on a large platter. Pour vinaigrette on top and toss to combine. Arrange beans on top. 

Place calamari on the grill, reserving marinade. Grill  3-4 minutes per side, until calamari begins to curl and turns opaque. Remove from the grill and return to reserved marinade. Toss calamari in marinade and add to salad. If cooking on the stove top, heat 1-2 T olive oil in a saute pan and follow instructions above, cooking 4-5 minutes per side.

DERBY DAY CHILI

I'm not sure if chili is one of the signature dishes of the Kentucky Derby, but I was in the mood for some spicy chili and it happened to be Derby day, so I figured this was the perfect name for my new chili recipe.

I highly recommend seeking out canned chipotle peppers in adobo sauce, available in the 'International' aisle of any grocery store. They add a great smoky flavor and spiciness to the chili.

Of course there are always a wide array of toppings for chili, but I keep mine pretty simple with a touch of grated cheese and Tostitos Scoops for dipping.

This recipe has been labeled 'Quick to Fix', because while the instructions below recommend 2 hours cooking time for optimum flavor, it is done and still tastes great in just 30 minutes.

Either way, 30 minutes...2 hours... it's pretty darn good!


Derby Day Chili

2-1/2 lbs ground turkey (or beef)
1 yellow onion, diced
2 cloves garlic, minced
1 28 oz can diced tomatoes
1 15 oz can tomato sauce
2 15 oz cans light red kidney beans (drained and rinsed)
1 15 oz can pinto beans (drained and rinsed)
1 12 oz bottle beer ( I used Newcastle Brown Ale)
1 chipotle pepper chopped, plus 1T adobo sauce
1 T chili powder
1 t dried oregano
1 t cumin
1/8 t cayenne pepper
4 T olive oil
Salt and Pepper


In a large pot heat 2T olive oil over medium high heat. Add the turkey and cook until browned. Season with salt and pepper. Remove the turkey and any liquid from the pot into a separate bowl.

Heat the remaining 2T olive oil in the pot then add the onions. Cook until soft and translucent about 7-8 minutes. Add the minced garlic and cook one more minute, making sure the garlic does not burn. Pour the beer into the pan and increase the heat to high. Allow the beer to come to a boil, while scraping up the bits on the bottom of the pan. Add the tomato sauce, diced tomatoes, beans, chipotle and adobo sauce, chili powder, oregano, cumin, cayenne and turkey and reserved liquid to the pan. Once the mixture comes to a bowl, reduce the heat to a simmer and over.

Cook about 1-1/2 to 2 hours. Serve with your favorite toppings.

MEYER LEMON TART

After hearing so much hype about Range restaurant in San Francisco, I finally had a chance to try it out for myself.

While I wasn't quite happy with my entree selection, I was overwhelmed by our dessert - a Meyer Lemon Tart. I love lemon desserts and devouring this tart reminded me that I have not spent enough time exploring lemon recipes or utilizing the Meyer lemons I gather from my parents trees every year.

After a lot of day dreaming and research, I found the perfect recipe. I made some modifications in hopes of recreating the dessert I had at Range; one with a very flaky crust and creamy yet tart filling.

Meyer Lemon Tart

For the Pâte Sucrée crust (makes 2 crusts)

1/4 cup heavy cream
3 large egg yolks
2 -3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
1/4 t salt
2 sticks unsalted butter

For the Filling

5 large eggs
3 large egg yolks
1 cup plus 1 tablespoon granulated sugar
1 cup Meyer lemon juice
1/4 cup heavy cream
10 T cold unsalted butter, cut into small pieces
Pinch of kosher salt

For the crust

Whisk the cream and egg yolks together in a small bowl.

In a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and butter on medium speed until you have a coarse meal. Gradually add the cream and yolks and mix until just combined. Do not overwork the dough.

Transfer the dough to a large work surface and bring it together with your hands to incorporate completely. Divide the dough in half and shape into 1-inch-thick discs. Wrap one of the discs and freeze for another use.

Place the dough on a lightly floured work surface. Sprinkle more flour on top of the dough and roll it out into a 1-inch-thick circle, flouring as necessary. Starting at one side, roll and wrap the dough around the rolling pin to pick it up. Unroll the dough over a 10-inch tart pan. Gently fit the dough into the pan, making sure to press it into the corners with your fingers. To remove the excess dough, roll the rolling pin over the top of the tart pan. Chill for 1 hour.

Preheat the oven to 375°F (190°C).

Remove the tart pan with the pâte sucrée from the refrigerator. Prick the bottom with a fork and line it with a piece of parchment paper. Fill the lined tart shell with beans or pie weights and bake 15 minutes, until set. Take the tart out of the oven and carefully lift out the paper and beans. Return the tart to the oven and bake another 10 minutes, until the crust is an even golden brown. Set aside on a rack to cool completely.

For the filling

While the crust is cooling, make the curd. Whisk the eggs, yolks, sugar, and lemon juice together in a heavy-bottomed saucepan. Cook over medium heat, stirring continuously with a whisk, until the lemon curd has thickened to the consistency of pastry cream and coats the back of the spatula. Stir in the heavy cream and remove the pan from the heat.

Add the butter a little at a time, stirring to incorporate completely. Add the salt. Let the curd cool about 10-12 minutes and then strain it into the prepared tart shell. Chill the tart in the refrigerator at least 3-4 hours.

Top with whipped cream if desired.

SUMMER BERRY PUDDING

I first tried this dessert when my friend Maryann made it for a dinner party she hosted. I thought it would be the perfect light and refreshing ending to Easter dinner. I made some minor changes to the recipe, which is originally from the Barefoot Contessa cookbook. If you do not have the specific size souffle dish that is called for in the recipe, you can substitute another containter or bowl of a similar size. Also, if you can't find brioche, you can use sliced white bread.

Summer Berry Pudding

1 pint fresh strawberries, hulled and sliced
1-1/2 cups sugar
3 half-pints fresh raspberries, divided
2 half-pints fresh blueberries

1 loaf brioche or egg bread (1 to 1 1/2 pounds)

Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer. Cook for one minute. Off the heat, stir in the remaining raspberries Slice the bread in 1/2-inch-thick slices and remove the crusts.

In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup.

Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight.

Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with lavender whipped cream.

Lavender Whipped Cream

1 cup heavy cream
1 T dried lavender (crushed in a mortar & pestle)
1 T powdered sugar

Heat the cream in a saucepan over medium heat just until bubbles form around the edges. Remove from heat and stir in lavender. Let steep 30 minutes. Strain cream through a fine mesh seive and chill in refrigerator about 1-2 hours.

Once cool, pour cream into mixing bowl and beat with electric mixer until soft peaks form. Beat in powdered sugar.

THAI BEEF SALAD

Before I ventured into the arena of cooking Asian cuisine, I had to decide if I wanted to enter into a new realm of condiments, sauces and spices that I would have to seek out and store in my pantry.

After having experimented with Chinese, Japanese, Thai and Vietnamese dishes, I found that the impact of the few ingredients I committed to buy and keep on hand has been well worth it.

One of these ingredients is featured in my Thai Beef Salad recipe and is the one you would probably be the least enticed to purchase - Fish Sauce. While you may be turned off by its name and quite pungent smell; this salty liquid adds great flavor to many Asian dishes and in my opinion, cannot be ‘substituted’ by any other sauce or condiment. An added benefit is that it can be found in the Asian section of any grocery store.

The following salad is similar to those I have tried at Thai, Vietnamese and fusion restaurants. I adapted the recipe to utilize ingredients that can be found at any grocery store, and best of all, I was able to prepare it in about 20 minutes.


Thai Beef Salad

1 Sirloin or New York Strip steak, cut into thin slices
Juice of 1 lime
2 T fish sauce
3 t brown sugar
1 clove garlic, crushed
1 lemongrass stalk, white part only, finely sliced
1 small fresh red chili, thinly sliced (seeds discarded)*
15-20 fresh mint leaves
½ cup diced tomatoes, or cherry tomato halves
½ English cucumber, sliced thinly
1 green onion, thinly sliced
3 cups Napa cabbage, very thinly sliced (crosswise) or shredded
¼ cup crushed/chopped toasted peanuts
1 T oil

* The red chili, even without the seeds, adds quite a bit of heat. Omit it if you don’t like your food too spicy.

Heat the oil in a skillet over high heat. Add the beef and cook to medium, about 4-5 minutes. Remove from heat and let cool.

Combine the lime juice, fish sauce, brown sugar, garlic, lemongrass, chili and stir to dissolve the sugar. Add the green onion and mint. Add the beef to the mixture and chill for 15 minutes. Add the cucumbers and tomatoes and toss well.

Arrange the cabbage on a serving platter and top with beef mixture. Sprinkle with the crushed peanuts.


Note: I find the texture of raw lemongrass a little tough, but it adds great flavor. If you want to remove the lemongrass before eating, cut it into larger slices and then remove it from the sauce prior to pouring on top of the cabbage.