Food: Melt-in-Your-Mouth Almond Brittle

Yes, Thanksgiving has come and gone and Christmas is now upon us. We’ve done the decorating and cookie baking and gift shopping and now it seems all that is left is to finish wrapping all the presents (unless you're one of those "day before Christmas" shoppers). But seeing how delinquent I've been in writing a blog entry recently (and the fact I'm still in disbelief Christmas will be here this weekend), right now I’ve decided to take some time out from gifts and wrapping paper and circle back to revisit Thanksgiving.  I know, I know...why circle back to the last holiday when the big one is upon us?  Because in this case, my Thanksgiving this year actually involved a perfect little sweet something for Christmas and a recipe I think you’ll all enjoy.

First I'd like to give you some context behind good-ol' "turkey day" in my family.  Like most of you, Thanksgiving for us involves a rather large meal with tons of homemade food (I think one year we had enough desserts for each person to have an entire pie...so maybe that doesn't make us normal).  But one thing that might make our Thanksgivings different is for years our meals were spent with a relatively small crowd (our family of four and a couple of close family friends).  Since it was the same group year after year and we spent the entire day eating and socializing together, we started creating annual activities to go along with the food and friendship...a tradition I like to call "holiday craft corner."  The craft making after meals was a good memory maker over the years and included such things as decorating novelty Christmas trees to making ornaments to designing jewelry.  The past couple of years this tradition has faded some (our family friends have moved away and my sister and I have gotten married and introduced a couple new faces to the table).  So this year, instead of the usual crafts, my Dad started a new tradition and taught my sister and I how to make his "famous" almond brittle.

My Dad's brittle is something that seems to instantly vaporize at parties.  If we give boxes of it away for gifts, the recipients usually end up fighting with their spouses or kids about who gets to eat the last piece (I've even known one person to hide the candy from the rest of their family members).  My Dad even made some of this candy for the cookie table at my sister's wedding and a couple of people were upset when they didn't also discover it at my wedding.  Yes, this candy causes hoarding-like behavior because it’s really, really, really good. If you could imagine the perfect sweet, this would qualify: it’s crunchy, buttery, sweet, and salty all in one. Not to mention melt-in-your-mouth. It’s decadent with some melted chocolate on the top but just as wonderful without.

Just to note, my Dad does claim a few tips that help lend to his candy making success.  And since he's being making it for years, don’t be disappointed if it doesn’t quite turn out the first time around...you have to develop an eye and a knack for knowing when the perfect color has been reached (even if it falls outside the timing guidelines in the recipe).  And you'll learn if you burn the batch it will taste bitter and if you undercook it, the mixture won’t harden the way you want it to.  But enough about that...I want to give you some things you can use as solid directions to go along with the "practice makes perfect" caveat:

• Tip # 1:  Use a good quality butter to avoid sub-par results (my Dad also swears by using pre-salted butter)
• Tip #2:  Use a well-seasoned cast iron skillet to cook the candy (benefits of using cast iron for making candy are even and consistent heating and being virtually stick resistant)
• Tip #3:  A flat-bottomed wooden spoon works best to stir the boiling candy and scrape it off the bottom of the pan
• Tip #4:  If making multiple batches, clean the cast iron pan between batches

J.L.’s Famous Almond Brittle
(This is a family recipe that was passed down to us from my Mom’s Aunt Catherine)

INGREDIENTS

• ½ lb real butter
• 1 c sugar
• 3 t water
• 1 c sliced almonds
• Pinch of salt

DIRECTIONS

• In a well seasoned cast iron skillet, add the butter, sugar, salt and water and bring to a boil over medium-high heat, stirring constantly
• Keep the mixture at a boil while continuing to stir and scrape down the edges of the pan until the color changes to a light golden brown (Usually occurs ~7 min); Continue cooking the mixture about a minute longer until it becomes toaster brown (be careful not to overcook or it will burn and become bitter)
• Remove from heat, quickly stir in the sliced almonds
• Spread on buttered cookie sheet with a buttered spatula and cool completely
• Coat with chocolate if desired and break into serving pieces

Special Note: If you want to top the brittle with chocolate coating, here are the instructions...

• In a double boiler, melt a 50/50 ratio of almond bark and semi-sweet chocolate chips, stirring to blend
• When mixture is completely melted, spread with a buttered spatula over the almond brittle and allow to cool before breaking into bite-size pieces

Food: Slow Roasted Tomatoes

We had some unusual early-September weather this past weekend.  First it stood its ground like a provoked mid-July, presenting us with a scorching day, followed by windy, wet, and unpredictable storms (this was a bizzare way to kick-off college football season...with multiple game delays at multiple venues).  Then Mother Nature went for the "shocking the system factor," dropping the temps by 50 degrees (yes, I said 50) and giving us a day filled with dreary, cold, and gray cloud cover.  It was definitely not Labor Day picnicking weather in either case.  So like any sane person would do, on Saturday, when it was almost 100 degrees out, I decided I absolutely had to heat the house up by running the oven for hours upon end...just so I could make this sandwich.  Reasonable, right?  You'll understand once you try it.    

I had a ton of large green tomatoes when we left for a week in the Carolinas mid-last month, hoping they wouldn't turn bright red and rot on the vine while we were away.  But when we came back home, to my surprise, nothing was ripe yet!  So here I am, a week later, with a major stash of German beefsteaks, Cherokee purples, and Hillbillies.  I started digging through my recipe files and decided some of them should be roasted immediately; freezing for sauce and fresh tomato soup were to be saved for another day. 

When I made these slow roasted tomatoes, Jonathan said the house smelled like summer.  It was truly heavenly.  I liken the scent to an Italian grandmother's homey kitchen with a hint of garlic and olive oil and oregano mixed together with the sweet and juicy potency of a red ripe tomato.  If only it could smell like this everyday!

After what seemed like an eternity (we'd only been smelling them for half of a very hot day), when they were finally out of the oven, I served the tomatoes on toasted peasant bread with a touch of crumbled goat cheese.  And upon first bite you'll truly see, to quote my husband, that "these tomatoes are unreal."  I ate them three days in a row (one of those days for breakfast).  And if I ever had a restaurant, they would most definitely be on the menu (not surprisingly, the original source for this recipe is a restaurant).  So if you're looking for the perfect way to enjoy a ripe summer tomato, it is warmed by an oven with flavor condensed by hours of roasting.  Sometimes perfection is as simple as this.  

Slow Roasted Tomatoes

Adapted from Adam Roberts and Orangette

INGREDIENTS

• 1 T Sugar
• 1/2 T Kosher Salt
• Extra Virgin Olive Oil
• Garlic Infused Olive Oil (if desired)
• 2 T Dried Oregano
• ~ 1 Dozen, Medium-sized Tomatoes, washed and towel dried

DIRECTIONS

• Preheat the oven to 250 degrees
• If you're using smaller tomatoes, plum for example, slice them in half; Otherwise slice your tomatoes into thick slices (I used cherokee purple tomatoes cut into thirds)
• On two baking sheets, drizzle enough EVOO to coat the bottom of the pan
• Place your sliced tomatoes in one layer on top of the oil and then drizzle a little more oil on top (I found a touch of garlic infused oil on the top is a nice flavor enhancement)
• Next, sprinkle sugar, salt and dried oregano over the tomatoes
• Place the pans in oven and cook for 1 hour
• After one hour, turn the tomatoes over, and cook for another hour
• Turn the tomatoes a second time and cook for 1 final hour
• Transfer to a pretty serving dish and serve alongside toasted crostinis (toasting is key so the bread doesn't get soggy)
• These tomatoes go great with a little goat cheese, but you really don't need the extra flavor to enjoy them - they hold up just fine on their own 
• Regarding storage, roasted tomatoes will keep in the fridge for up to 5 days, but I highly doubt they'll last that long :) You can freeze extras too but will probably want to pop them back in the oven a little bit once you defrost them this winter.  I also like to drain off the oil the pan and store it in a jar in the fridge - it's great to add a flavorful drizzle to eggs or a soup, etc.  You get the picture.

Food: Swiss Chard Pizza with Whole Grain Crust

Earlier this year Jonathan and I installed a raised garden bed next to our deck so I could grow a little more than the usual patio tomato and banana pepper plants.  As in any home project, this met with some failures in the beginning.  Like how we (me) had a difficult time deciding where to place the darn thing (and after I had unboxed and assembled it and dragged it around the yard, I decided I hated it and thus needed to return it).  But we finally decided on a spot and fastened it down and filled it with bags and bags of dirt.  Then came the fun task of deciding on plants and planting them. 

I've learned a lot this year as an amateur gardener.  For example, radishes apparently don't fare well with a cool wet spring followed by a zap of blazing hot weather before they're fully developed.  And tomatoes can develop a disease called blossom rot that can sometimes be corrected by a boost of calcium fertilizer.  I also decided next year I need to plant the tomatoes in the middle - not on the outer edges - of the bed because now that they're all grown up, they're shading the other plants.  But with all of this "learning," I've also had a bunch of plant successes.  We've had pickled Hungarian wax peppers, hand chopped basil pesto, tomatoes galore, fresh lettuce, and perky parsley.  So you can imagine I was pretty excited to see one of my final my trial veggies this year - Swiss chard - was full size and ready to be harvested when I got back from our annual family beach vacation.

I know I've mentioned my parents' garden about a million times on this blog. But if it weren't for this garden and my mother's culinary skills, I likely never would have experienced the savory treat that is a fresh Swiss chard pizza.  The pizza is the prime reason I picked the leafy green to be one of my garden babies this year.  And although over time, I've developed my own crust, the recipe is mostly my Mom's...a savory mixture of chard, onions, garlic, and parmesan cheese with a touch of bacon for a smoky and savory finish.  It reminds me of home and so much more.

If you're not that familiar with chard and have a difficult time finding it in your grocery store, no worries...it's very easily grown in your garden or a pot on your patio (and not to mention pretty if you select the colored stem versions).   You must add it to your list for next year (hint, hint to my sister Meghan).
  

So on to the educational part.  If you have heard of Swiss chard, you may not have known that it is part of the beet family and is a great source of fiber and vitamins A, C, and K. According to various nutrition sites, it's also rich in anti-oxidants and omega-3's, contains a boatload of minerals, and could help prevent osteoporosis, and cardiovascular diseases if consumed on a regular basis. But despite all of these benefits, I am a fan of chard because, well, when cooked this way, it really does taste good.  I hope you enjoy it as much as we do.

Swiss Chard Pizza

MM & Glenda D. (MM's Mom)

INGREDIENTS
Whole Grain Crust

• 2 c Whole Wheat Pastry Flour*
• 1 c Spelt Flour*
• 1 1/2 T Active Dry Yeast
• 1 t Kosher Salt
• 1 c very warm water (~120-130 degrees F)
• 1 1/2 T Honey
• 1 1/2 T Extra Virgin Olive Oil
  *If you can't locate spelt flour (sold at health food stores and some specialty grocers), you can substitute 1 c of regular flour. Also, if you don't have whole wheat pastry flour (I used Bob's Red Mill brand) but do have regular whole wheat, you can substitute with 1 c white flour and 1 c whole wheat flour...using straight whole wheat will make the crust too dense.

The Savory Toppings

• 1 large bunch fresh swiss chard, washed, stems removed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2-3 slices center cut bacon (plenty of flavor but slightly lower in fat)
• Freshly grated parmesan cheese
• Shredded parmesan cheese
• Fresh ground pepper

DIRECTIONS 

Prepare the Crust:

• Turn your oven on to "warm" (or the lowest heat setting)
• Mix the flour, salt, and yeast together in a medium-sized mixing bowl
• Combine the warm water, olive oil, and honey in a separate dish (a liquid measuring cup works well) then stir into the flour mixture to combine
• Turn the dough out onto a floured counter or work surface and knead it together with your hands, adding more flour in small increments if needed. You'll want to knead the dough well - around 10 minutes for best results
• Turn the oven off and then wash and dry your mixing bowl; Oil the interior surface of the bowl by pouring some olive oil on a paper towel and wiping down the sides
• Place the dough back into the bowl, turning once to expose the oiled side and cover with a lint free towel
• Move the bowl to your prewarmed oven (now turned off) for a warm, draft-free rise
• Rise time will be around 45 minutes or until the dough is around double in size

Prepare the Toppings:

• In a large skillet, cook the bacon until crisp; place on paper towels to drain but leave the drippings in the pan (this is where the chard will get an extra special flavor boost)
• Add your chopped onion to the drippings and cook until just barely translucent; add the garlic and cook a few minutes more
• Roughly tear the swiss chard and add to the skillet; cook until wilted, usually a few minutes
• Season your skillet mixture with a little bit of freshly cracked pepper

Assemble Your Super Tasty Pizza:

• Remove the dough from the oven and then pre-heat the oven to 450 degrees (Note: I used a pizza stone that was preheated in the oven, so if you're using a stone, feel free to add it to the oven at the time)
• Turn out dough out on a floured surface and using a rolling pin (or a drinking glass), roll the dough out to your desired size/shape depending on your baking pan/stone; For a crisper crust keep the dough thin, for a more dense crust, allow the dough to be a little thicker
• Sprinkle some extra whole wheat flour (or cornmeal) on the bottom of your baking dish and place your rolled dough over it (this helps prevent sticking -and- gives your pizza a fancy, gourmet finish)
• Spread the Swiss chard mixture over the dough, then crumble the bacon pieces over top
• Top with shredded and shaved parmesan cheese (having two textures to the cheeses works great with this pie) and place in the oven to bake
• Bake for 10-12 minutes or until the crust is slightly golden
• Remove from the oven, cut and serve!

Food: Cabernet Braised Short Ribs with Yogurt & Parmesan Polenta

We've all had our moments of failure in the kitchen and, as most of us are aware, these melt-down occurances generally don't occur at the most opportune times. Prime example: One of my biggest cooking disappointments occurred when I was having 20 people over for a Christmas party dinner - obviously never the best time to poorly execute a meal (if there ever is a good time to do this anyway).

This past winter I decided I'd try this recipe on my guests. It was something that was supposed to be simple and delicious - a Wolfgang Puck, wine-braised brisket that sounded quite wonderful in the before with online reviewers offering up numerous accolades. But my execution (or following of directions, perhaps) must have been quite poor. I mean how else could you end up with a completely dried out brisket, floating in an oily mess of wine and discolored veggies? It was embarassing and disgusting to look at and I probably shouldn't have served it. But knowing the only other item I had was some homemade macaroni and cheese (that WAS pretty tasty and perfectly cooked I might add), I really didn't have any other options. Somehow people made their way through the meal (there were even some takers on seconds). But I was mortified and could just hear people thinking to themselves. "We always thought she was a good cook - what happened?" "Should we stop for pizza on the way home?"

After this incident, I could have just given up on braising meat forever. Ignored its existence as a cooking technique and stuck with my old standbys. I mean grilling a bunch of steaks would have been so much easier and more satisfying (both in flavor and presentation). But I'm not one to give up - albeit I took a six month leave from braising before feeling comfortable to give it a whirl again. OK, I'll be honest. All it took was a glimpse of boneless short ribs at my local Costco, which then gave me a craving for braised short ribs over polenta - a comforting dish I've ordered multiple times at restaurants. I loaded the package into my cart and couldn't wait to get home to dig up a recipe. I surely would be successful this time! I consulted a couple of sources online and finally found a short ribs recipe that not only had rave reviews but sounded simple enough I couldn't mess it up too much. And readers, I am happy to report I had success!

First of all, I must share that my simple, accompaning side dish turned out to be the best polenta I've made to-date…it's creamy and cheesy and slightly briney. Who knew adding a cup of yogurt to it could lend such creamy and tangy results. So if you don't have three hours to cook up the short ribs this time around, at least take 30 minutes to make the polenta.

But if you do have the time, these are some darn amazing short ribs! They're tender and flavorful with a wonderful, tomatoey wine sauce. In fact, the dish could be compared to a Bolognese-style dish and I think Jonathan and I could have served the sauce up over pasta and it would have been heavenly (I'm noting this for the next time I make the dish). One thing I appreciate about this recipe is instead of having veggies and meat floating in a liquid, you actually blend the veggies into a paste and give them a little bit of toasting in the pan prior to adding the wine. The result is quite gorgeous - a thick, bubbly wonder of a paste - and it creates something perfectly textured and flavorful.

I know a dish like this might sound wintery and be more suited to Fall weather. But I was quite satisfied to dig into a plate of warm and satisfying short rib after a long day of working in the yard in the middle of summer. And the polenta could be wonderful with fish or chicken or even refrigerated, cut-out in rounds, and pan fried - serving it as a simple starter topped with a touch of tapanade or bruschetta. I hope you enjoy it as much as we did!

Cabernet Braised Short Ribs
Adapted from a recipe by Anne Burrell (via the Food Network)

INGREDIENTS

• 2.5 lbs boneless short ribs (MM Tip: If you're a member, your local Costco should have a nice quality package at a great price)


• Kosher salt


• EVOO


• 1 large onion, diced


• 3 ribs celery, cut into 1/2 inch pieces


• Handful of baby carrots


• 4 cloves of garlic smashed


• 2, 6 oz cans tomato paste


• 3+ c of bold red wine (MM Note: Preferably a Cabernet - even if it's a cheapie)


• 2 c water


• 2 bay leaves


• 1 T dried thyme

DIRECTIONS

• Preheat oven to 375


• Season short ribs with salt and pepper; Coat a large pot (one that can accommodate all of the ingredients) with olive oil and bring to medium high heat. Brown short ribs ~2-3 minutes per side, cooking in batches if necessary (crowding will cause the ribs to steam rather than sear). Place on a plate and set aside.


• Puree all vegetables and garlic in the food processor to form a coarse paste. Transfer paste into the pan you cooked the short ribs in and season with salt.


• Cook on medium to medium-high until the mixture is dark and a crud has formed on the bottom of the pan - around 7 minutes. Scrape the crud and let it reform. Then scrape again and add the tomato paste. Brown for another 5 minutes, add the wine, and scrape the bottom of the pan. Use a lower heat setting if things begin to burn and cook to reduce the mixture by half.


• Return the short ribs to the pan and add enough water that it just covers the meat. Add the bay leaves and thyme and cover the pan. Place it in a preheated oven for 2-2.5 hours (check mid-way though since boneless ribs can cook more quickly). You can remove the lid for the last 15 minutes to allow the liquid to cook down more and to brown the meat if desired. Serve ribs with the braising liquid.

-------------------------------------

Yogurt & Parmesan Polenta

INGREDIENTS

• 6 c water


• 1 T salt, plus extra for seasoning (MM Flavor Boost: Use Truffle Salt for some added Wow!)


• 2 c course yellow cornmeal (or polenta)


• 1 c freshly grated parmesan


• 1 c plain greek yogurt


• 1/2 stick unsalted butter at room temperature, cut into 1/2 inch pieces

DIRECTIONS

• In a large pot, bring water to boil. Add the salt and gradually whisk in the cornmeal.


• Reduce heat to low and cook, stirring often, about 15-20 minutes. The mixture should be thick and the cornmeal tender.


• Remove from heat and stir in the yogurt, butter, and parmesan cheese.

Food: Lentil Almond Stir Fry with Brussels Sprouts and Potatoes

The reason I love food and cooking so much is due to the amazing opportunity to try new things. There are always innovative techniques to learn and flavors to taste. And even though I've had my share of disappointment and frustration (a disaster called pretzel rolls, for example...one of many failed experiments I may share with you some day), for the most part, the culinary world is very satisfying.

With that in mind, one of my newest learnings in the past year has been the versatility (and the super satisfying flavor) of lentils. Why it took me over 30 years to discover this, I'm not quite sure. But I have learned to know lentils is to love them. I mean how many healthy and hearty foods can you pair with so many different flavors and still end up with something mighty tasty? And to make it even better (yes, you know there has to be a nod to simplicity or speed in this posting) I love the fact that Trader Joe's has a pre-steamed version (I know, I know...I've mentioned these before when I posted this elegant and simple salmon with lentils recipe...).

The history behind today's posting has to do with one of my favorite blogs - Heidi Swanson's 101 Cookbooks. Heidi's been blogging since 2003 and not only has she introduced me to some wonderful cooking techniques (like this one for pan frying dried gnocchi - did you know you don't need to boil it?!?) but her food photographs are beautiful and seem to perfectly represent how glorious the recipes are going to taste. It just so happens the blog is vegetarian but her dishes and recipes are truly inspirational and encourage me to eat more hearty grains and experiment outside the traditional veggie dishes. And every lentil dish I've tried on her site has been fantastic. In fact, her lentil burgers (with my own spin on them) were good straight out of the skillet for dinner and then...I ate two straight out of the fridge for lunch the next day (I'll post my version of that recipe in the near future as well). Hence my new obsession with lentils.

So with all of that pomp and circumstance, I need to bring the focus back to today's main dish...A lovely, lentil-almond stir fry. First, let me point out some common misconceptions. One, a stir fry does not need to be steeped in Asian flavors or drowned in soy sauce to be considered as such. And two, lentils are not only found in vegetarian Indian dishes and actually pair quite well with things you might not have considered such as mint sauce, brussels sprouts, and dates.

I'd consider this recipe from Heidi to be flexitarian. In other words, you could add meat to it if you'd like, but it's also plenty fulfilling on its own. I actually served this one evening as a bed for a filet of pan-seared mahi mahi - and drizzled the mint sauce on the fish. It was quite wonderful. But really, the star was what the fish was placed upon. You've got zesty and bright mint sauce. Cooling yogurt. Earthy lentils. A slightly sweet hint from the dates. The crunch of almonds. Carmelized potatoes -AND- brussel sprouts. And it's particularly gorgeous if you're able to find blue potatoes - there's just something about a colorful plate of brown, green, white, and gemstone blue that makes everything taste all that much more fulfilling.


Quite honestly, I'm drooling on my keyboard just thinking about this recipe. And the coolest bit is depending on the accessories you garnish or pair this with, it really can play in all seasons. It's hearty and warm but just as tasty served cold. I am definitely a fan of lunchtime leftovers that I don't necessarily need to heat up in the grimy workplace microwave...I'm sure for many of us that goes without saying.

Lentil Almond Stir Fry
Original Recipe by: 101 Cookbooks/Heidi Swanson

INGREDIENTS

MINT SAUCE

• 1 c fresh mint leaves



• 1/2 chile pepper, de-veined/seeded



• 2 T extra virgin olive oil



• 1 T honey



• 1T fresh lemon juice

LENTIL ALMOND STIR FRY

• 2 T extra-virgin olive oil



• 6 to 8 baby potatoes, preferably blue, cut in quarters



• 1 package of steamed lentils from Trader Joe's



• 12 brussels sprouts, trimmed and quartered



• Handful of raw almonds, roughly chopped



• 1/3 c plain Greek yogurt, thinned out with 1 T water, and salted with a pinch of salt



• 3-4 dates, pitted and chopped

DIRECTIONS

Combine the ingredients for the mint sauce in a food processor and pulse to combine. Be careful not to over process/puree the mixture (texture = good). Transfer to a small bowl and set aside.

Heat the olive oil in a large skillet over medium heat. When you start to smell the olive oil aroma, add the potatoes and cover the skillet. Allow to cook for ~5 minutes (to get nicely browned edges), toss, and cook another 5 minutes. Add the sprouts and allow the edges to get brown and caramelized, tossing as necessarily. Add the lentils to the potatoes-brussels sprout mixture and heat through. When the mixture is nicely heated, add the almonds, toss to combine, and turn out on individual plates.

Drizzle with yogurt and mint sauce and top with chopped dates. Super yummy.

Update: The Motown Mrs.

It seems as though Spring and the start of Summer have completely passed me by...that is in terms of being prompt and regular with my writing. But - I do have a pretty good excuse this time...The Motown Maiden became the Motown Mrs. on June 11!

Yes, with all the hustle and bustle of wedding planning, I got all wrapped up in plans and details to ensure a perfect day and a rockin' party. I suppose I never realized how much work was involved or even how busy I'd be close to the date (even though I am a ridiculous planner). When Jonathan and I were figuring out what we wanted, we laid out a few requirements: Good music (Rick C., you Rock!), good beverages (we picked a venue that allowed us to bring in our own beer, wine, & liquor which allowed us to have anything we wanted), and of course, good food (I had our reception venue make this recipe from Food and Wine and source their bread from here). We also had a great photographer who has just started offering wedding photobooths in addition to their wedding photo package (a huge hit with our guests...we can't wait to see the photos from Crystal and Brandon).

Once I get back some photos, I promise to share - as well as some recipes from the cookie table - everything was homemade by family and friends (my mother made two wedding cakes!). The only dessert items we outsourced were some tasty Michigan pies from here.

I'll be taking a few more days to recover from a wonderful weekend and reveling in the joys of married life. But I promise I'll post something delicious very soon and not keep you waiting. In the meantime, you may want to check out this recipe for a great use of fresh-from-the-garden asparagus and healthy soba noodles. We had it a couple of weeks ago and it was a nice change for a breakfast-meets-dinner entree.

In case you're planning a wedding or a party or helping a friend research their's, here are some of the key vendors and etsy sellers we used for our event. I would highly recommend all of them!

Wedding Ceremony: Our Lady of Good Counsel Church - Plymouth, MI
Wedding Reception: Earhart Manor @ Concordia University - Ann Arbor, MI
Photographers: Toole Art Photography
String Quartet: Go 4 Baroque
Live Music: Rick Canzano
Custom Items from Etsy (my all-time-favorite shopping site):
- Custom stamp from Terbear Co
- Book Safe (for the rings)
- Bridal Bolero
- My something blue that we sewed in the back of my dress
- Personalized matchbooks from DIYLasercut
- Fun photo booth props (the chalkboard thought bubble was a major hit!) -This, This, and This
- Burlap banner from sherisewsweet
- Chalk tags to use for table numbers

Food: Chicken Baked on Bread

Chicken. Baked on bread. "Hmmm…," you might say. "That sounds a little bland and boring. Are you talking about plain white bread topped with plain white chicken, baked together in the oven? I don't know about that…it sounds interesting?"

But keep reading…you know I'm not the type to give you soggy, sad, blah recipes (at least I hope you don't view my posts to be such!). Maybe I can convince you that chicken baked on bread is actually a quite wonderful thing - simple yet sophisticated and surprisingly flavorful and savory.

So I probably should give you a little background on the inspiration for the recipe below. Food & Wine's Melissa Perello came up with this (I've modified it slightly from her version) while thinking about Judy Rogers' brick oven chicken. For those of you unfamiliar with Judy or her San Francisco restaurant (the Zuni Café in Hayes Valley), Ms. Rogers is famous for her dry brining technique for poultry (in fact, her turkey recipe is the one I've used the past two Thanksgivings with sublime results). It seems practically everyone has posted the Zuni roast chicken recipe (or a version of it) on their blog. If you do a search, tons and tons of websites show up. So, yes, the chicken is that good -and- that popular. So why settle for an alternative?

A couple of years ago, my friend Christine and I actually visited Zuni and ordered the famed "Chicken for Two." It's a meal that's really an event since you place your order and wait an hour for the chicken to bake…drinking a glass (or two) of wine and conversing over appetizers. In the end, we decided that although brining does make chicken wonderfully juicy and delicious, we were a little disappointed in how salty it was (you definitely wanted to drink a lot of water afterwards) and it was a rather long time to wait for dinner. The experience at home is not much different.

When deciding to brine a chicken for roasting, you have to plan ahead. To brine is a couple-day process requiring dry rubbing salt on a bird, wrapping it up, placing it in a refrigerator, turning it over after a day or so, and so forth. Besides that, to make a perfect roast chicken, you have to find a very small, whole frying chicken - which many grocery stores unfortunately don't like to carry, meaning a trip to your local butcher. Also, the bread salad is made separately…i.e. once you do get around to cooking you're stuck with multiple pans and oven temperatures (not super handy if you don't have two ovens at your disposal). As you can see, although the recipe results are generally wonderful, the prep work is not.

Whew! So after all that, this is where I get to the part about the ingenuity behind chicken baked on bread. First, Melissa's recipe calls for using pieces of chicken (rather than an entire bird), significantly reducing the overall cooking time. Second, there's no brining involved and the chicken is skinless, meaning a lower fat and lower sodium dish. Third, it's a one-dish meal (less mess in the kitchen!). And to top it all off, baking the chicken on top of the cubed bread gives the sourdough a wonderfully crispy, caramelized outer shell with a dense, chewy, savory inside. What could be better?!?

So if you're looking for an elegant, relatively simple, modern take on chicken and stuffing, chicken baked on bread could be for you. It'd be fantastic for a casual dinner shared with friends and is snap to throw together. It's also something that could be served any time of the year - Summer, Winter, Spring, Fall...Just add different ingredients to compliment the seasons. Send out the invitations!

Chicken Baked on Bread
Adapted from Food and Wine (December 2010)


INGREDIENTS

• 1 small loaf day-old sourdough, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 1/4 cup salted capers, rinsed well
• 1/4 cup golden raisins, coarsely chopped
• 1 large bunch of Baby Spinach (about 1 1/2 pounds) torn into pieces
• 3 shallots, thinly sliced
• 3 garlic cloves, coarsely chopped
• 1/2 teaspoon minced thyme
• Salt and freshly ground black pepper
• 4 large, boneless, skinless chicken breasts

DIRECTIONS

• Preheat the oven to 350°.
• In a large bowl, toss the bread cubes with the olive oil, capers, raisins, spinach, shallots, garlic and thyme. Season with salt and black pepper. Spread the bread in a large enameled cast-iron casserole (MM: My enameled cast-iron pot wasn't quite big enough...so I ended up using a tagine - which worked out fine but upped the cooking time slightly).
• Season the chicken pieces with salt and pepper and arrange them over the bread. Cover the chicken with a piece of parchment paper and close the casserole with a heavy lid. Bake the chicken for 40 minutes.
• Remove the lid and parchment paper and increase the oven temperature to 400°. Bake the chicken for 12-15 minutes longer, or until golden on top and cooked through. Remove the casserole from the oven and let stand for 5 to 10 minutes. Serve the chicken with the bread and greens.

Food: Butternut Squash Soup

Although it's a couple months into the New Year and most of us have hopes for Spring, Mother Nature keeps sending swaths of snow to Southeast Michigan. About a week ago all the cold whiteness had melted (we actually hit the "balmy" upper 50's twice!)…and she tricked me into thinking warmer weather had arrived. But then she decided to play a dirty prank and dropped a cascade of another 10" of snow...in one short evening. More shoveling (groan)! Alas I must turn to food again to make me believe warmer weather is indeed in the not-so-distant future.

When I first found this recipe, I wasn't quite sure what to think. I mean, who's ever heard of a winter squash soup topped with summery/tropical ingredients (cashews, green onions, bananas, curry powder, and coconut)? But then again, I love unusual combination of flavors (or unconventional surprises and delights as we would call them in Marketing). Especially when those combinations can warm me up on a cold day -and- give me the feeling of a warmer destination.

Knowing Ina Garten's recipes and her keen sense of what flavors meld wonderfully together, I just had to try this version of butternut squash soup. To make it even better, this dish is definitely filling enough to be the only thing you serve (Lesson learned - I actually made this as a side dish to another meal...and it was completely unnecessary). And it's so festive and sunny in its appearance, no one is going to be able to resist. It might also make you think you're on an exotic beach vacation somewhere….a pink sand beach in the Bahamas, perhaps. Yes, it's OK to dream your way out of the cold, dreary, late-season snow...starting with this soup.

Roasted Butternut Squash Soup and Curry Condiments

Recipe by: Ina Garten via The Food Network

INGREDIENTS

SOUP

• 3-to-4 pounds butternut squash, peeled and seeded (MM Time-Saver Tip: Many stores like Trader Joe's and Costco sell cut/peeled/seeded butternut squash in containers in the refrigerated veggies section)
• 2 yellow onions, chopped
• 2 apples, peeled and cored (MM Note: I used Pink Lady apples)
• 3 T olive oil
• Kosher salt and freshly ground black pepper
• 2-4 c chicken stock
• 1/2 t curry powder

CONDIMENTS FOR SERVING

• Scallions, white and green parts, trimmed and sliced diagonally
• Flaked sweetened coconut, lightly toasted
• Roasted salted cashews, toasted and chopped
• Diced banana

DIRECTIONS

• Preheat the oven to 425 degrees F.
• Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender.
• Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, place them in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree. When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup.
• Add the curry powder, 1 t salt, and 1/2 t pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

Food: The Slanted Door's Caramelized Black Pepper Chicken

I'm currently planning trip to California for my Mom's 60th birthday. She's never been to the West coast and I can't wait to show her my favorite city (San Francisco) as well as charming Carmel-by-the-Sea and decedant Wine Country. Jonathan and I took a similar trip a couple of years ago and he told me it was one of his favorite vacations - super relaxing, scenic, and, of course, full of great tasting food adventures.

When I think of San Francisco, one of the first things that comes to mind is the Farmer's Market at the Ferry Building (you should have assumed one of my favorite things has to do with food!). The Ferry Building is a special place with scrumptious restaurants like The Slanted Door (Vietnamese cuisine) and Taylor's Refresher (California-style roadside dining), and fine-food specialty shops like the Cowgirl Creamery (cheese), Acme Bread, Miette (cupcakes), and Scharffen Berger (chocolate). So it's only appropriate that the recipe below happens to come from my favorite Ferry Building restaurant (The Slanted Door).

The smells and flavors of this Asian-style chicken dish combined with heavenly scented jasmine rice are wonderful. And paired with the fact it only takes 30 minutes to throw together (start-to-finish), you can't really go wrong - it's faster (and better) than just ordering carry-out. To dress up the flavors and textures, I often like to serve the chicken with peeled and steamed edamame (many grocers like Trader Joe's offer this option on the frozen foods section).

So...with that said, what better meal could you make for yourself during the work week? This is a wonderfully fast, healthy, and flavorful dish that can make any night seem like a special evening. You'll feel good about yourself...even if you didn't make it to the gym tonight :)

Caramelized Black Pepper Chicken

Source: Food & Wine - recipe by Charles Phan

INGREDIENTS

• 1/2 c brown sugar
• 1/4 c fish sauce
• 1/4 c water
• 3 T rice vinegar
• 1 t minced garlic
• 1 t finely grated fresh ginger
• 2 t coarsely ground pepper
• 2 dried red chiles
• 1 T vegetable oil (I like "Smart Balance")
• 1 shallot, thinly sliced
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces (MM Tip: If you prefer the texture of white meat, chicken breast also works well in this recipe)
• 1/4 c cilantro sprigs, roughly chopped (MM Comment: I used a little more cilantro than this and it gave the dish a bright, fresh flavor)

DIRECTIONS

• In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.
• Heat the oil in a large deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes.
• Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes.
• Transfer to a serving bowl, garnish with the cilantro and serve with steamed jasmine rice.

Food: Salmon with Lentils and Mustard-Herb Butter

"Oh, can you feel the love tonight?" Are you ready? Yes, I'm talking about February 14 - and it's rapidly approaching! Do you know what you're going to make to surprise that special someone? (I know, planning isn't all that romantic. But a wonderful dinner certainly qualifies as being such.)

If you happen to live in the North, then chances are Valentine's Day generally occurs on a cold, blustery, winter day (sigh). One where romance doesn't consist of enjoying a beautiful sunset on a beach but rather cozying up by a roaring fireplace (that is, if you're lucky to have one in the comfort of your own home) and avoiding going outdoors and shoveling snow at all costs. It also (hopefully) means treating your sweetie to a lovingly prepared, warm, homecooked meal that mixes comforting flavors and smells with a beautiful presentation. Accompanied, of course, by a delicious, delictable glass of wine. Maybe this one, perhaps (yes, yes - you CAN do red wine with fish).

The recipe below (which originally appeared in the March 2008 issue of Gourmet) is what I suggest you make this year to woo your Valentine. I love the complimentary combination of flavors and the simplicity of its preparation. And the fact you can make the herb butter and caramelized onions the day prior, if you'd like, and cheat on the lentils by buying the pre-steamed variety in the refrigerated section at Trader Joe's, makes it a no-brainer for those in a time crunch. I think this is my favorite way to enjoy salmon lately. It's a perfectly paired combination of warm nutty lentils, sweet caramelized onions, crisp-crusted, meaty fish, and citrusy, tarragon-infused, dijon-mustard butter. Wow - that was rather long-winded statement for such a simple dish. Are you swooning yet? Or at least salivating? I must say, this recipe is also very French - oh là là - which, by default, makes it very romantic, oui?

I apologize that the photo I've posted doesn't do the recipe justice at all. Unfortunately all I had with me was my iPhone - so the colors look rather drab and dark, not like a wonderful Valentine's gift at all. But when you pair deep brown lentils with juicy pink salmon and bright green herbs, it IS a sight to be seen. So basic yet oh so lovely and wonderfully flavorful.

For dessert, you can never go wrong with this cake. Or you could make it easy and just pick up some special cupcakes or cookies from your local bakery. Either way, you're sure to impress the one you love. Bon appétit!

Salmon with Lentils and Mustard-Herb Butter

Adapted from Gourmet

INGREDIENTS

• 5 T unsalted butter, softened
• 1 T chopped chives
• 1 T chopped tarragon
• 2 t dijon mustard (this one is rather wonderful)
• 2 t fresh lemon juice

• 1 package pre-steamed lentils (found in Trader Joe's refrigerated section)
• 1 large onion, diced
• 1 T extra-virgin olive oil
• 1 T fresh lemon juice

• 4 (6-oz) pieces of skinless salmon fillet
• 1 T unsalted butter
• 1 T extra-virgin olive oil

DIRECTIONS

• Make the mustard-herb butter (can be prepared 1 day in advance): Stir together the first 5 ingredients. Season to taste with salt and pepper. Refrigerate and soften slightly prior to serving.


• Prepare the lentils: In a heavy skillet on medium-low heat, sauté onions in the 1 T of olive oil until translucent and slightly carmelized (~10 minutes). Drizzle with 1T of lemon juice, stir in lentils, and keep warm on low heat.


• Cook the salmon: Pat salmon dry and sprinkle with 1/2 t salt and 1/4 t fresh ground pepper. Heat 1 T unsalted butter and 1 T olive oil in a non-stick skillet over medium-high heat until foam subsides. Then sauté salmon, turning once, until golden and just cooked through, 6-to-8 minutes total.


• Plate: Serve the salmon over the lentils, topped with mustard-herb butter (and a sprinkle of left-over tarragon, if desired).