Beauty

I love fall. I love the colors. Oranges and yellows and reds. A canvas of leaves on the grass. Leaves that go crunch when you walk. Leaves falling from trees gently like snowflakes. I love running in the fall. And pumpkins. Small ones, big ones, Jack-O-Lantern ones. Pumpkins in beer. Pumpkins in cookies. Pumpkins in coffee. Football on cozy Sundays while a pot of chili bubbles on the stove. Squash. Hot apple cider. Cold apple cider. Rum apple cider. Cool breezes and bright sunshine. Puffy vests. Boots. Scarves and mittens without fingers. Fall is beautiful. Is it my favorite. 

This fall, there is an election looming. TV commercials and newscasts and peoples front yards are all about politics. I wonder who will win. I wonder what will happen when they do. Will things change? Will we notice if they do? 

I'm sorry I don't have any recipes today. I have been busy. Work and school and being engaged (oh yes, I got engaged...more about that in another post). Weddings are a lot to think about. There is a lot that goes into a wedding. I am so excited. I am so happy. 

I changed my blog a bit. Do you like it? I need to write more, so get ready for more random, thought jots like this. I will try to get cooking and post some yummy food. For now, I am going on a lovely run on this beautiful fall evening with my handsome new fiance!

CIAO!

  

    

Me and my new fiance on a lovely fall day. Love love love...

Easy As 1-2-3

A burger and fries. Nothing quite like it. There are about a 453 (totally arbitrary number) varieties of "the burger and fries" meal and everyone has their preferences- beef or turkey (or otherwise)? Season the meat or season the outside? To toast or not to toast the bun? Sweet potato or classic fries? Standard ketchup and mustard or something more exotic? No matter how you spin it, a patty of meat between a bun covered in sauce with some crispy potatoes on the side is inevitably good- but there is really nothing like the classic. Here are some great tips for the perfect burger and crispy french fries.

#1: Use quality meat with enough fat: No one like a dry, tasteless burger. Opt for good quality meat (think organic/ grass fed) and about an 80/20 fat to lean ratio and you'll be in good shape. The extra money for higher-quality meat and the the extra calories from more fat is well worth it when you sink your teeth into that first juicy, beefy bite.

#2: Patty is your friend- be gentle: First of all, do not over mix your meat. In fact, don't mix at all. Open the package of ground beef, score it with the side of your hand so you get equal size patties, and gently form a patty right from the package. No bowl needed! This mean nothing goes into the meat- no seasoning, no egg, nothing. Aim for patties about one inch thick and about three inches in diameter. Then, create a divot in the center of the patty because it will plump as you cook. Season each side of the patty with salt and pepper. Then cook flipping only once- about 4-5 minutes on each side, more or less for your desired doneness. And please, don't squish the patty down with the flat end of the spatula. This squeezes out all the yummy juices and it's just not nice.

#3: Go for a dense bun and DO NOT toast: Just like you don't want a dry burger, you don't want a dry bun. First, start with a soft, heavy roll. White, wheat, potato- it's all the same- just make sure there is enough bread to stand up to the burger and toppings. Drier, airy rolls tend to fall apart. And don't toast the bun. Toasting dries out the surface of the roll hinders it's ability to soak up the the burger juice and condiments.

#4: Stay simple with toppings: Ditch the bacon, guacamole, and fancy cheese. Those flavors tend to dominate the star of the show- the burger. Instead, stick with the classics- tomato, lettuce, onion, and American cheese. Pay homage to the classic American Hamburger and give it a cheese that reins from the same origin. Plus, American cheese melts oh-so-well!

#5: Stay classic with the condiments: Ketchup, mustard, mayo. That's it. Mix them all together beforehand for one super condiment. That way, you don't get a bite that is just ketchup or all mustard. With the pre-mixed special sauce, you have a harmony of flavors in every bite.

Now for the fries...

You can't have a burger without fries. I like sweet potato fries just as much as the next guy, but nothing beats the classic. Russet potatoes (baking potatoes) tend to work best. Do yourself a favor and buy a mandolin. You can get a good one for under $50. Here's the one I have (thanks, Mom!): OXO Softworks Mandoline. A mandoline is quick and easy way to slice just about anything- especially french fries. The mandoline helps cut them into the uniform size matchsticks. This way, they all fry evenly.

I was making fries for just me and Michael, so I used one large potato and about a cup of oil. There is no need to heat a huge vat of oil for just a few fries. Vegetable oil, peanut oil, even olive oil will work. I used a combo because I didn't have enough vegetable oil. Heat it in a deep dutch oven (you want good clearance above your oil so that your don't get splattered) over medium-high heat for a few minutes. I have no idea what temperature to fry at, so I just guess when it's ready, throw a test potato in, and see if it sizzles. It's not exact science you just don't want it to hot (too much sizzle) or too cold (not enough sizzle). Add in one layer of potatoes, fry until golden (about 5 minutes) and remove with a slotted spoon onto a plate covered with a paper towel. Continue to fry batches of potatoes until they are all done. Salt lightly and serve!

Summer days are fading fast, so while outdoor grilling season is still in swing, give a classic burger and fries a try. Enjoy!

Summer's Soup

The 4th of July. For some, the patriotic holiday signifies the kick-off to summer. For others, myself included, it is more like the half-way point. Growing up, I always got out of school at the end of May, so Independence Day was right in the middle. Instead of saying "summer is here," July 4th always reminded me that summer is halfway gone so you better make the best of the rest of it! I've done pretty good so far this summer. Indiana and Jamaica. Weekends in Maine and Cape Cod. I've got a weekend in the Pacific Northwest on the horizon and I'll end my summer in Peru. Like I said, I've done pretty good...

One thing, however, that I haven't made the most of this summer is cooking. Probably because I'm balancing a full-time job with being a part-time student. Not to mention I'm jetting out of town every other weekend. And our new apartment doesn't allow our grill (and summer cooking is almost not worth it without a grill!). But needless to say my blog has been bare since April. Summer cooking is all about fresh produce, seasonal ingredients, and lighter fare. The 4th of July reminded me of this while I was sitting on roof deck enjoying a refreshing bowl of Gazpacho and an ice cold beer...

Roofdeck Gazpacho

1/2 red onion

2 cloves garlic

1 cucumber 

1 red pepper [or any color you prefer]

1-2 carrots

1-2 stalks of celery

1 jalapeno [eliminate if you don't like it hot- never an option at my house!]

5-6 Roma tomatoes [I like Romas for their firmness, but you can use any type]

The above ingredients are a great combination of sweet, spicy, fresh, and refreshing. Chop all veggies up and add all of the garlic and half of the rest of the veggies into a food processor or blender. I also toss in a good handful of fresh herbs (basil, cilantro, and parsley)  

Also into the food processor add the juice of one lemon, 1-2 cups of organic tomato or vegetable juice, a couple splashes of red wine vinegar, a couple good glugs of EVOO (1/4 cup if you want to be precise), a couple dashes tabasco (again, omit if you can't handle the heat), and a tablespoon or two of sugar. 

Blend the ingredients until they are a desired consistency. You want to maintain the ingredients' integrity while also making a soup-like texture. 

Pour the processed ingredients into a large bowl and stir in the reserved chopped vegetables and another 1-2 cups of tomato juice. Season to taste with salt and pepper. 

Cover the bowl with saran wrap or transfer to an airtight container and store in the refrigerator for several hours or overnight. The longer Gazpacho sits, the better. Even a few days isn't too long- just make sure it stays cold!

You can garnish the Gazpacho with sour cream, fresh herbs, avocado, grilled shrimp, lump crab meat, or whatever your heart desires. You can also just enjoy is plain on a nice, hot summery day with a glass or white wine or, like me, and ice cold cerveza. 

Enjoy, and happy summer!

The Other Cake

Warning: I'm going to talk about Flour Bakery again (I really need to find a new lunch spot...) In my last post, I alluded to the Carrot Cake my mom and I made for my birthday- the recipe was from the Flour Bakery cookbook. What I failed to mention was that before Flour came into our lives, my mom was using a Carrot Cake recipe from a Sunset Magazine cookbook (circa 1989). We had a cake auction at work today to raise money for the Boston Marathon runners (and no, I'm not running the Marathon. I'm too busy eating cake). So instead of the tedious Flour recipe, I opted for Mom's simple, but trusty, Sunset recipe. In all fairness, I did use Flour's candied carrot strips for decoration, but I must admit (no offense, Flour) the Sunset recipe took the (carrot) cake (obvious pun intended).

Preheat oven to 350 degrees. Butter and flour a 9x13 rectangular cake pan.

In a medium bowl, mix together 2 cups of white sugar and 1 cup vegetable oil. Blent in 4 eggs, one at a time. Stir in 1 teaspoon vanilla.

In a separate bowl, stir together 2 cups flour, 2 teaspoons baking powder, 2 teaspoons cinnamon, and 1.5 teaspoons baking soda. Stir the dry ingredients into the wet ingredients.

Mix in 2 cups shredded carrots (shred them yourself for the moisture- it will be about 4-5 carrots and make sure you peel them first!), 8oz crushed pineapple (well drained), and 1/2 cup walnuts (chopped).

Pour batter into prepared pan and bake for 45 minutes (or until toothpick comes out clean)

Let cool. Now for the icing on the cake...

Blend together 6oz cream cheese and 6 tablespoons butter (let butter and cream cheese get to room temperature to avoid lumps) with 1 teaspoon grated orange peel (a must!) and 1 teaspoon vanilla. Slowly blend in 2 cups powdered sugar (or quickly, if you would like a powdered sugar blizzard in your kitchen).

And, of course, Flour's candied carrots strips:

Boil 3/4 cup water with 1 cup sugar. Peel a carrot or two. Using the vegetable peeler, peel long strips of carrot. Add strips in a single layer to the boiling sugar-water and let boil for 10 seconds. Remove from heat (keep the carrots in the syrup) and let cook completely. Remove strips onto a paper towel to "drain" then roll each strips into a carrot rose. Decorate as you wish.

By the way, the Sunset cookbook (Easy Basics for Good Cooking) is fabulous (and cheap!) A must-have for any classic (home) cook.

Enjoy- And Happy Easter! Speaking of Easter, I am off to Eastern Europe for 10 days- looking forward to sharing the cuisine with you when I return.
    

The Cake

A while back, I wrote about Flour Bakery and their delectable sandwiches. I also mentioned in the post that  the Flour cookbook would make a great birthday or Christmas present for yours truly. Well, my dear mom (or was it Santa Clause?) came through and delivered. 300+ pages of tantalizing treats. The second I unwrapped the book, my mom and I got to work baking Flour's version of my favorite- Carrot Cake. From the cream cheese frosting to the candied carrots on top, the cake was superb. And although it looked nothing like the picture in the cookbook, we ate every crumb. A few weeks later I found myself in line at Flour during my lunch break and there staring me in the face was a Carrot Cake Cupcake- Flour style. I couldn't resist. I had to see how close we came. Other than a slight consistency difference (which I blame on high altitude cooking in Colorado) our attempt was pretty darn cook. This got my confidence up to tackle what can only be described as "The Cake"

I was a couple of weeks before Michael's 29th birthday and I finally decided to get busy on party planning. No birthday is complete without a cake, and having a boyfriend whose dream dessert is chocolate chip cookies without the chocolate chips didn't make my job much easier. What could I make that was the cake equivalent of chocolate chip cookies without the chocolate chips...? I turned to my Flour cookbook and there on page 172 was Lemon-Raspberry Cake with Lemon Buttercream. Now I know what you're thinking- this has nothing to do with chocolate chip cookies without the chocolate chips. But the point is, I found a non chocolate baked good that sounded right up his alley.

Well, the cake may not have called for chocolate but let me tell you what it did call for. 14 eggs. 6 sticks of butter (in the frosting alone). 10 lemons. Cracked, whipped, squeezed, and zested into homemade lemon curd, homemade buttercream (which you then mix with some lemon curd for the lemon buttercream), Light, airy cakes that require folding whipped egg white into batter- a concept that was completely new to me, and essentially a lemonade drizzle that keeps everything moist. And we cannot forget the Raspberries (which I forgot at the store and made Michael run out to get at about 8pm on a cold, rainy night. It was his cake, after all). After 5 hours of labor, I turned out this beauty:

Needless to say, there is no way I am typing up the recipe in the blog, but if anyone is interested let me know. I'll give you the money to buy the cookbook! (Yes, the recipe is that long).

Happy Birthday, Mike Mazzanti! I hope you liked you cake ;)

One Pot Wonderful

I have recently developed a very close relationship with my Crock Pot. Technically, it's Michael's Crock Pot but I think it's fair to say I have adopted it. Now that I'm balancing Grad School in addition to my full time job and thrice weekly spinning classes, cooking has taken a back seat. This one pot wonder was  so easy and so tasty you would have never guessed it came from a Crock Pot. Here's how it's done:

Layer the following ingredients one by one in the CP:
2-3 boneless, skinless chicken breasts
1 can black beans
1 can diced fire-roasted tomatoes
2 smalls can diced green chilies
1 cup frozen corn
1 cup chicken broth
1 package taco seasoning OR other seasonings of choice (chili powder, cumin, seasoned salt)

Cover the Crock Pot and let cook about 7 hours on low. When it's done, the flavors will be blended and the chicken will shred easily.

Serve topped with cheese, avocado, and sour cream.

This would also be good as a filling for burritos, enchiladas, etc. Just eliminate the chicken broth and the consistency will be more substantial.

This was enough for Michael and I for two dinners with a little leftover to put in a quesadilla for another night. It's a great dish to stretch a buck and a huge time saver. Enjoy!

buon Natale

I am finally getting around to my much overdue blog about Euno Ristorante- a gem of a place we went to for Christmas Eve dinner located in the heart of Boston's North End. Mike's sister, Lisa, and I had discovered this hole-in-the-wall a few months back and were hooked immediately with the Ice Wine Martini they offer. Its humble exterior is easy to miss in the midst of all the other flashy, brightly lit, Little Italy restaurants, but Euno is definitely not one to pass up.

After mass at Saint Cecilias, we cabbed it down to the North End for our dinner reservation. We were a little concerned while walking down Salem Street en route to Euno. The entire area was deserted. It was the night before Christmas, and no restaurants were packed, not a creature was stirring not even a rat...

But the second we opened the door, to all fears were put at east. We were instantly greeted by the boisterous Dino, our host slash waiter who welcomed us with a friendly smile and open arms. It was the most gracious and hospitable welcome I have ever been given at a restaurant. Even though the rest of Little Italy had already settled down for their long winter's nap, Euno was buzzing with a festive Christmas energy. It was perfectly cozy.

Now, back to the aforementioned Ice Wine Martini. Ice Wine is made from grapes that are harvested once frozen. The result- a perfectly sweet wine. Pairing the sweet wine with an astringent vodka makes for a delicious cocktail. Especially when you garnish it with frozen grapes. Ergo New Years Resolution #1: Master Euno's Ice Wine Martini.

Cocktails aside, Euno's food is also to die for. As I usually do when ordering as restaurants, I opted for one of the specials. It is my philosophy is that you can always order the menu items, so why not try the special? My dinner at Euno was case and point- butternut squash ravioli topped with veal scallopini and a brown butter sauce. The sweetness of the squash, the rich salty veal, the creamy brown butter. Words cannot describe this meal. Definitely one of the best things I have ever eaten. Which brings me to New Years Resolution #2: Master Euno's Butternut Squash Ravioli dish.

Everyone one else in our party had equally fantastic dinners- gnocchi with Gorgonzola cream sauce, pasta puttanesca, swordfish. Rich wine. Hearty appetizers. Fabulous service. The entire night was a joy and everything you want your Christmas eve celebration to be- warm, memorable, and filled with love (and good food).

I hope your Christmases were equally wonderful. Here's to a happy and healthy New Year filled with good food and lots of fun and all things fabulous!

Cheers!