Stacked

A couple of posts ago I made a note to myself to use my mandoline again. It makes life in the kitchen so much easier when cutting uniform slices. I knew exactly which recipe I wanted to break it out for. My mother-in-law saw this on Food Network and knew we would love it. She called to tell me about this interesting recipe several weeks ago and I have been saving it for somewhat "special" occasion. Both Forrest and I are traveling for work this week and we won't be together for 7 days. I wanted to have a nice dinner tonight since it will be our last one together for a week. I thought this was a great recipe to prepare and enjoy together. It was superb - thanks for the suggestion Mrs. Pat!

Saltimbocca of Zucchini
Adapted from Michael Chiarello

Ingredients

• 2 pounds zucchini (each about 8 inches long and 1 1/2 inches in diameter work best)
• Salt and freshly ground black pepper
• 8 thin slices prosciutto (about 1/4 pound)
• Leaves from 1 bunch fresh basil (about 20 leaves)
  
• 1/3 pound fontina cheese, thinly sliced
• 2 eggs, lightly beaten with a fork
• 3/4 cup all-purpose flour
• 1/4 cup pure olive oil, plus more as needed
• 1 1/2 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons freshly grated Parmesan
  

Directions

Cut each zucchini in half and then cut each half lengthwise into thin even 1/4-inch thick slices. (This is most easily done on a mandolin.)

Lay them out in pairs on paper towels or a clean tea towel and season lightly with salt (very little because the prosciutto will provide a strong salt flavor) and pepper.

Arrange the prosciutto slices on half the zucchini slices so none hangs over the edges.

Place 1 basil leaves on top of each prosciutto piece.

Place the cheese slices on top of the basil, taking the same precautions you did with the prosciutto.

Finally, lay the remaining zucchini slices on top of each stack. Cover with paper towels or another clean tea towel, and press down firmly to extract moisture and firm the zucchini.

Pour the eggs into a deep plate. Season the flour with salt and pepper and put it on another plate. Pick up each zucchini stack by both ends and hold it securely closed as you dip it first in the egg

and then dredge in the flour until evenly coated. Shake off excess flour.

In a skillet large enough to hold at least 3 zucchini stacks at a time, heat the olive oil over medium-high heat until hot. Cook the zucchini, turning once, until golden brown, about 2 minutes on each side.

Remove to a paper towel-lined plate and keep warm until all are cooked. Add more oil by tablespoonfuls, if needed. Sprinkle with fresh grated Parmesan cheese.

Serve with a sprinkling of parsley and some basil leaves.

One Year Ago Today: Shrimp Rémoulade Po'boys

No Salt, No Pepper, No Problem

I love cooking Asian cuisine, but the ingredients can often be intimidating. I have made several Asian recipes over the last year and have become somewhat familiar with the basics, but there are still ingredients that are unfamiliar to me. This recipe called for lemon grass and I didn't have any previous experience with the herb. I wanted to make sure I had all of the required ingredients, so of course my husband had to make a special trip to a very hectic Asian grocery - H-mart. Even though Asian recipes usually require a trip to H-Mart and at least one Google search to clarify what I need, they are always worth the effort. I have found the Asian dishes I have prepared to contain several layers of flavor and to always seem to be perfectly balanced. This recipe was no exception. We couldn't get enough of it and it was a brilliant nontraditional way to prepare Cornish hens. It seems odd to think you could achieve a perfectly flavored chicken without salt and pepper, but this marinade leaves nothing to be desired.

Honey and Coconut Marinated Cornish Hens
Adapted from Cooking Light July 2002

Yield

4 servings (serving size: 1 hen half)

Ingredients

• 2 (1 1/4-pound) Cornish hens
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped peeled fresh lemongrass
• 1/4 cup light coconut milk
• 1/4 cup honey, divided
• 2 tablespoons fish sauce
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon Thai chile sauce
• 2 garlic cloves

Preparation

Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Split hens in half lengthwise. Remove skin; trim excess fat.

Place cilantro, lemongrass (pictured below - remove the tough outer layers and discard, then cut into 1 inch pieces before placing in the blender),

coconut milk, 3 tablespoons honey, fish sauce, and remaining ingredients in a blender;

process until smooth. Pour mixture into a large gallon size zip-top plastic bag. Add hen halves; seal and marinate in refrigerator 12 hours or overnight.

Preheat oven to 400°.

Remove hen halves from bag, reserving marinade. Place reserved marinade in a small saucepan. Bring to a boil; cook 1 minute, stirring frequently. Remove from heat.

Place hen halves, meaty sides up, on a broiler pan.

Bake at 400° for 30 minutes, using a pastry brush for basting frequently with the reserved marinade. Pour remaining 1 tablespoon of honey over hens,

and bake hens an additional 20 minutes or until thermometer registers 180°.

Runner Up

During my blogiversary giveaway last week it was so interesting to read about all of the recipes some of you have tried in your own kitchens. I love knowing that people are actually trying the dishes I make and sharing them with others. As I read through the entries I was impressed by a particular sacrifice amongst the comments. One reader stood out in my mind because she actually risked her own life for the love of good food - now that's my kind of girl.

I figured since Val didn't win the giveaway, she still deserved a consolation prize for being my only reader to have visited the hospital in pursuit of great flavor. I would like Val to have this matching weekly menu planning notepad, grocery list and magnet set. It is the least I can do for being partly responsible for her having to pay those lofty ER co-pays!

Val, come on down...... Email me your mailing address and I will send you this fun little set. And thank you for the dedication.

Date Night Direction

Forrest and I have weekday date night every Thursday. We do it in order to break up the mundane work week and to give us something to look forward to during the hustle and bustle of real life weekdays. Thursday date night is not what you would probably expect of a regular date night. This isn't the stuff that weekend date nights are made up of. Thursday date night has certain criteria. First, it has to be cheap. Like "less than 25 dollars for the both of us" cheap. It is a weeknight after all. Now considering the dollar threshold of the first criteria you can probably imagine that this isn't a fancy candlelight dinner date night at all. Second, it has to be ok that I wear my work clothes. I pick Forrest up on the way home from work and we head straight to dinner. So no time to change, spruce up or spritz perfume. Because of the first two requirements, our choices are limited. There aren't very many places that aren't drive through fast food joints that you can dine for 25 bucks a couple in the DC area. So we are pretty much stuck with Chipotle, Jason's Deli, Pot Belly's and Panera. And that brings me to the third weekday date night criteria. It can't be Panera.

Panera is the first choice of catering at my job when we have working lunches or all day reviews and they have to bring in sandwiches for lunch. The whole point of date night is to break up the work week. So I can't have date night remind me of work. It defeats the purpose. It would make date night pointless - and we can't have that! Every week when deciding where we should eat, Forrest suggests Panera. We have one directly across the street from our house and it is in the price range. But every week I pass on the option. The sad part is that I actually like Panera and I love their Roast Beef and Cheddar Sandwich on Asiago bread with horseradish. So this weekend I decided to recreate something similar at home for Forrest since he will never have the chance to have the real thing with me on date night.

Does anyone have any other suggestions for a cheap weekday meal while dining out?

Roast Beef and Cheddar Panini
Adapted from Southern Living September 2005

Yield

Makes 4 servings

Ingredients

• 1 large onion, sliced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup prepared creamy horseradish sauce, divided
• 8 slices whole wheat bread
• 1 pound deli roast beef slices
• 4 Sharp Cheddar cheese slices
• Cooking Spray
  

Preparation

Sauté first 3 ingredients in a lightly greased skillet over medium-high heat 8 minutes or until onion is tender.

Spread 1 tablespoon horseradish sauce on each of 4 bread slices;

top evenly with roast beef,

cooked onion, and cheese.

Top with remaining bread slices.

Cook in a preheated panini press that has been sprayed well with cooking spray for 2 to 3 minutes or until golden brown.

Serve with remaining horseradish sauce.

One Year Ago Today: Ham and Gruyere Potato Gratin - note to self: use that mandoline again soon

Recipe Replica

I try not to blog recipes that I found on other food blogs. Why? - well because they already exist somewhere out there in the blogisphere and if someone wants that recipe they can find it elsewhere on the World Wide Web. If you frequent food blogs you will often notice popular recipe trends. There are several things that appear over and over again on thousands of blogs. There have been the run of homemade pretzels and bagels and cake pops galore. And while I enjoy reading all of those blogs and everyone's rendition of the recipe, I don't want to pollute the blogging community with one more perspective of the same recipe. I try really hard to be original with my posts and while there is no way that everything I cook is going to be something that hasn't been done before, I try to steer clear of reposting recipes exactly as they appear on another person's blog or even recipes that have been inspired by another person's blog. I mainly try to post recipes that I find online (Food Network or MyRecipes), in cookbooks or in magazines; not things that I found on another food blog. This doesn't mean however that I don't cook these delicious finds from other blogs. I do all the time, I just try not to post them.

This is my one exception. I found this on a blog several months ago and have made it a few times. It is always a HUGE hit and ever so pretty. When I made it for Easter brunch I couldn't resist. I snapped photos as I assembled and knew that I couldn't keep this one a secret any longer. It makes such an easy breakfast pastry that never fails to please. This recipe in my opinion is worth reposting. I want it to get to as many people as possible and if it means overexposure for this indigo treat then I am willing to take the risk!

Blueberry Cream Cheese Breakfast Pastry
Adapted from My Kitchen Snippets

Ingredients :

6 oz of low fat cream cheese
1 egg - separated
3 tbsp of powder sugar
1/2 cup fresh or frozen blueberry
1 (11 oz) tube of bread stick dough

Glaze

1/2 cup of powder sugar
2 tbsp of milk

Directions:

1) Preheat over to 350 degree F. In a bowl combined soft cream cheese, powder sugar and egg yolk.
Mix until well combined.

2) Remove breadstick dough from the tube, unroll it and separate the dough and you will have two rectangles. Join the dough up by placing both dough rectangles horizontally on a lightly greased baking sheet. Press the seam together


3) Spread cream cheese mixture onto the center of the dough.

Sprinkle the blueberry on top of the cream cheese. Separate the dough perforations up to the cheese mixture (You might need a scissors for this) Slightly pull and stretch the dough strips.

4) Start from the top and bring and braid dough strip to cover the filling.

Braid until every breadstick strip has been crossed over another.

Make sure to tuck and seal both ends of the loaf

5) Beat the egg white and brush it all over the loaf.

Bake for 20 minutes or until golden brown. Cool the loaf.

6) Combined the powder sugar and milk. Whisk until smooth. Drizzle all over the cool loaf before serving.
Make sure to let the pastry cool before pouring the glaze. I didn't this time I made it and I lost alot of the glaze as it melted off and slid onto the baking sheet.

Below is my simple brunch table setting. I didn't get fancy at all. Casual and laid back was the theme. It was only three of us so I made three dishes and they were all simple and satisfying.


One Year Ago: Coq Au Vin - well worth the work!

And the Winner is............

Congratulations Paula! You are the proud owner of a shiny new slider patty press and a bun cutter. Enjoy!

It was great fun to read through each and every one of the entries and hear which recipes you have enjoyed in your own homes or drooled on your keyboards over. I have Google Analytics installed on my blog and it provides me with many interesting statistics. I have included below the five most viewed posts in the last year.

Golden Macaroni and Cheese

Baked Eggs and Mushrooms in Ham Crisps

Fire Roasted Tomato Soup

Fried Pickles

Cream Cheese Pound Cake

Here's to many more!

Premarital Pizza

There is a precious pizzeria in New Orleans on St. Charles Avenue called Slice. It is tiny little restaurant that can only be spotted on the grand street by its small black awning with white writing. Their pizza is delicious. You can order by the slice and create any particular pie your heart desires. Forrest and I had one of our very first dates there and I remember it as a night where the conversation was free flowing and the laughs plentiful. I have vivid memories of that night and even remember what I wore and songs that played on the radio as he drove me home. It was if I knew that this second date would turn into something special. I even remember what I ate that night. I ordered a pizza with these exact ingredients and this recipe brought back those exciting new relationship memories.

Artichoke, Mushroom, Prosciutto and Arugula Pizza
Adapted from Cooking Light January 2007

Yield

4 servings (serving size: 2 wedges)

Ingredients

• Cooking spray
• 1 tablespoon cornmeal
• 1 (13.8-ounce) can refrigerated pizza crust dough (can be found by Pillsbury crescent rolls and cinnamon rolls)
  
• 2 tablespoons olive oil
  
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 1/4 teaspoon crushed red pepper
• 1/4 cup sliced crimini mushrooms, sauteed in cooking spray until tender
  
• 1 can of artichoke hearts, drained
• 1 ounce thinly sliced prosciutto
• 2 tablespoons shredded Parmesan cheese
• 1 1/2 cups arugula leaves
• 1 1/2 tablespoons fresh lemon juice

Preparation

Position oven rack to lowest setting. Preheat oven to 500°

Coat a baking sheet with cooking spray; sprinkle with cornmeal. Unroll dough onto prepared baking sheet, and pat into a 14 x 10-inch rectangle. Spread the olive oil evenly over dough, leaving a 1/2-inch border.

Use a pastry brush to spread the olive oil evenly over the dough. Sprinkle mozzarella cheese over the olive oil. Sprinkle with crushed red pepper. Place baking sheet on the bottom oven rack; bake at 500° for 5 minutes. Remove pizza from oven.

Coarsely chop artichokes. Arrange artichokes on pizza; top with sliced prosciutto and mushrooms.

Sprinkle with Parmesan. Return pizza to the bottom oven rack; bake an additional 5 minutes or until crust is browned.

Place arugula in a bowl. Drizzle lemon juice over arugula; toss gently. Top the pizza with arugula mixture. Cut the pizza into 4 (7 x 5-inch) rectangles; cut each rectangle diagonally into 2 wedges or leave in squares.

Happy Blogiversary

Today is my one year blogiversary. I started this blog one year ago shortly after my wedding as a way to fill the wedding planning void. I could not have imagined how this blog would have developed. I have re-created in my own kitchen 165 unique recipes over the last year. These recipes have spanned several cultures, calorie counts and courses. I learned about ingredients I wasn't familiar with and experimented with ones I had never even heard of before. I have also honed my previously nonexistent food photography skills and welcomed my husband into the world of action shots.

But by far, the best thing about this blog has been the readers. This is a very time consuming hobby and there is no way I would return to the computer night after night to document my experiences if it weren't for the support from each and every person who visits this blog. I have received emails and comments from people that I have inspired with my recipes, people asking for cooking advice and people trying to legally intimidate me. It has been so much fun! When I first started this blog several of my family and friends asked "why?" I joked that I wanted to change the world one recipe at a time. And while this was purely for laughs, as I am not a person who sets existential goals, it is the comments from readers that make me realize what I do every other day on this little blog is worth it.

In order to celebrate this momentous occasion I have decided to have a giveaway. I found this precious set during my last visit to Sur La Table and thought it was a great way to celebrate the warmer weather. It is a slider patty press and a bun cutter. Sliders are wildly popular at restaurants these days and even national fast food chains have joined the fun. I have no doubt that homemade sliders would put those versions to shame and I think these goodies will make the at home slider recipes a breeze. And don't think you could only use this press for beef burgers - the possibilities are endless: turkey burgers, chicken burgers, shrimp burgers and crab cake sliders to name a few.

In order to enter the give away you must enter a comment stating your favorite Elizabeth's Edible Experience recipe (either one you have tried yourself or one you thought looked the best) by 12:00 am EST on Saturday, April 18th 2009. I will use a random number generator to chose the winner and with the winning announcement I will also post the most popular recipes over the last year.

New Yorkleans

Even though I no longer live in New Orleans, whenever we have guest at our home that aren't from Louisiana I try to serve them at least one cajun or creole inspired dish during their stay. It says so much about who I am as a cook and what I enjoy to eat. This Easter weekend we had Forrest's cousin Lauren stay with us. She grew up all over the country and currently lives in New York City. She wouldn't be arriving to our home until late Friday night and I wanted to have something to serve with cocktails. I struggled with finding an interesting choice. Afterall, she lives in NYC and has access to anything she could dream of eating. I knew I wanted to incorporate a little of my culinary heritage and I thought this recipe was a great way to tie New Orleans to New York - crawfish and cheesecake!

Crawfish Cheesecake
Adapted from Chef John Folse

INGREDIENTS FOR CRUST:

• 3 tbsps melted butter
• 1 egg white
• 1 cups crushed butter crackers (like Ritz)
  

METHOD FOR CRUST:
Preheat oven to 350°F. In a small bowl, combine melted butter, egg white and crackers.

Press mixture into the bottom of two 4 1/2-inch springform pans (or you could use 7oz ceramic ramekins).

Bake for 8 minutes to crisp. Remove from oven and cool. Reduce the oven temperature to 250°F.

INGREDIENTS FOR FILLING:

• 1/2 pound crawfish tails, chopped
• 1 1/2 (8-ounce) packages cream cheese, softened
• 1/4 cup sour cream
• 1 1/2 tbsps cornstarch
• 1/2 tsp salt
• 1/2 tsp Zatarain's Creole seasoning
• 1/4 tsp cayenne pepper
  
• 1 1/2 tbsps minced onions
• 2 1/2 tbsps minced red bell pepper
• 1/4 cup sliced chives
• 1 large eggs
  

METHOD FOR FILLING:
In a mixing bowl, blend cream cheese, sour cream, cornstarch, salt, Creole seasoning, cayenne, onions, bell pepper and chives. Blend well, scraping down the sides of the bowl. Add egg

and mix well, scraping down the sides of the bowl again. Fold in the chopped crawfish tails.

Pour the batter over the cooled crust.

Bake for 1 hour. Turn the oven off and leave the cake in the oven for another hour without opening the door. Cool on a rack for at least 4 hours. Carefully unmold. Keep refrigerated until ready to serve. Serve with crackers or alone.

This dish was so easy to make and oh so delicious. The savory twist on this famous dessert is very satisfying. The assembly was a breeze and it would be great to make this the day before you need it in order to let it set over night for the right consistency. It was the perfect thing to have sitting out on the bar over some late night drinks. The flavor was amazing and the crust was addictive!

Deviated Devil

I had some left over ham from Easter Brunch and decided to use it in a variation of deviled eggs. Both my husband and I love deviled eggs and I wanted to make them this weekend and thought stuffing them with ham would be a great alternative to the basic recipe. These deviled eggs had a great twist and are the perfect way to use up those brightly-dyed Easter eggs and leftover Easter ham.

Ham Stuffed Deviled Eggs

Yield

16 servings

Ingredients

• 8 large eggs
• 1/2 cup minced reduced-fat ham
• 1 tablespoon minced green onions
• 1 tablespoon minced parsley
• 2 tablespoons low-fat mayonnaise
• 2 teaspoons creole mustard
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• paprika
  

Preparation

Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool.

Peel eggs; slice in half lengthwise.

Remove yolks; discard 4 yolks. Place remaining 4 yolks in a medium bowl. Add ham and next 6 ingredients (through pepper);

stir until combined.

Spoon about 1 teaspoon yolk mixture into each egg white half. Sprinkle eggs with paprika.

Mammy's little baby loves short'nin' bread

One of the many great things about having nieces and nephews is the resurrection of nursery rhymes and lullabies in your life. My mom sang several of them to us growing up and I can remember loving them thoroughly. As you grow older, you forget all of those clever rhymes and peaceful lullabies and live your life every day without them. When my older brother and sister started having kids of their own I got the pleasure of hearing my mom sing the songs of my childhood to her new grandchildren. And the memories flooded back to me like they had never left. I have several favorites and even a select few that I have reserved as the number one choice when it is my turn to sing to the little ones. But my all time favorite to hear my mom sing to her grandkids is Short'nin Bread. I know there are a ton of lyrics, but she sticks to the chorus:

Mammy's little baby loves short'nin', short'nin',

Mammy's little baby loves short'nin' bread

It is fun, catchy and the children love it! I sang that special chorus all last night as I worked in the kitchen to make these treats. After some Googling, I am now aware of the fact that Short'nin Bread and Shortbread Cookies are two totally different concotions. That is ok, it was still fun to bug Forrest with my little tune even if it wasn't 100% accurate.

Shortbread Cookies
Adapted from Ina Garten

Ingredients nocoupons

• 3/4 pound unsalted butter, at room temperature
• 1 cup sugar
  
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
  
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
  

Directions

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt,

then add them to the butter-and-sugar mixture.

Mix on low speed until the dough starts to come together. (Once the dough is ready to come out of the mixer it is very crumbly. Just drop it onto a floured surface and knead it about 2 times and it will form together in one combined mixture.) Dump onto a surface dusted with flour and shape into a flat disk.

Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick using your new Martha Stewart rolling pin bands that ensure a perfectly even dough (see blue bands - love them!)

and cut with your new shortbread cookie cutter/stamp from Sur La Table

(or any other shaped cookie cutter).

Place the cookies on an ungreased baking sheet lined with parchment paper

Bake for 18-20 minutes, until the edges begin to brown. Allow to cool to room temperature on a wire rack.

Serve to delighted guests.

Comforting Creole Creation

Shrimp and Eggplant dressing is a Creole Italian Dish that is fairly popular in New Orleans. I don't remember my Mom or Grannie ever making this dish growing up so it isn't one of my childhood. However, I have a friend who's dad is an amazing cook and he made the most phenomenal Shrimp and Eggplant dressing. I came across this recipe during one of my several recipe Internet searches and thought it sounded great. Making the shrimp stock from scratch to cook the eggplant in is a crucial step that adds SOOOO much flavor to this dish. The shrimp and eggplant are perfect compliments to each other that make this dish a must try!

Shrimp and Eggplant Dressing
Adapted from The New Orleans Italian Cook Book

1 lb Wild Caught American Gulf Shrimp, peeled, deveined, and chopped (Reserve the shells)
1 Bay leaf
1 bundle Fresh Thyme, tied with butchers twine
Water, enough to cover the eggplant by 1 inch
1 splash Liquid Crab Boil or 1 crawfish, shrimp and crab boil seasoning package
4-5 small Eggplant, peeled, enough to yield about 2 1/2-3 Cups Cooked, sliced horizantally 1 inch thick
3 Tbsp Unsalted Butter
1 Large Spanish Onion, finely diced
1 Medium Green Bell Pepper, finely diced
4 Toes Garlic, minced
2 Green Onions, sliced thin
1 Egg, beaten
2 Tbsp Fresh Thyme, chopped
1 Tbsp Italian Parsley, chopped
1 Tbsp Fresh Basil, chopped
1 Cup Italian Bread Crumbs

For the topping:

1 Cup Panko Bread Crumbs
1/4 Cup grated Parmigiana, and Pecorino Romano
3 Tbsp Melted Butter
1 Tbsp Italian Parsley, chopped
A pinch of salt and a few grinds of black pepper

Preheat the oven to 400 degrees F.

Bring the water to boil in a Dutch Oven. Add the Bay Leaf, bundled Thyme, reserved Shrimp shells, crab boil (see the crab boil seasonng package below), any trim from the diced onion, and a handful of Kosher salt.

Boil for about 15-20 minutes, skim off the scum (I didn't at first, but you will know what this stuff is when you see it) from the shrimp shells. Add the Eggplant

and reduce to a simmer. Cook until tender about 20 minutes.

In the meantime, melt the 3 Tbsp butter in a saute pan. Add the onion, bell pepper, garlic, and a pinch of salt,

saute until the onions are translucent, add the chopped Thyme and the chopped shrimp, cook until the shrimp are just cooked through; set aside to cool.

When the eggplant is very tender remove with tongs to a colander to cool. Make sure to grab the whole piece of eggplant with the tongs and not just a piece of it because the piece break apart very easily. When cool, squeeze some of the liquid from it and chop.

In a large bowl combine the eggplant, onion & pepper mixture, egg, fresh basil, and parsley,

mix ingredients together well. Add the cup of Italian bread crumbs a little at a time

until the right consistency is achieved; it should be not too wet, not too dry. Check the seasoning; season to taste with Kosher salt, Cayenne, and black pepper.

Add the mixture to a buttered gratin or baking dish. Mix together the topping ingredients,

top the shrimp and eggplant dressing with it. Bake in the preheated oven until bubbly and the topping is a nice golden brown.

Makes enough for a side dish for 8.

Simplistic Spread

This recipe is going on record as the easiest one on this entire blog. All that is required is mixing some very key ingredients in a bowl. This is an amazing recipe to have in your arsenal because it can be whipped together when you have unexpected guests or when you are looking for a quick snack with a special twist. I served this recipe with Sea Salt flavored New York Style Bagel Crisps. You could make your own crostini if you desire, but that would involve one more unnecessary step.

Ricotta and Goat Cheese Spread
Adapted from Giada De Laurentiis

Ingredients

• Bagel Chips or Crackers
  
• 1 tablespoon olive oil
• 4 ounces soft fresh goat cheese
• 1/4 cup whole milk ricotta cheese
• 1 tablespoon finely chopped fresh basil leaves
• 2 teaspoons finely grated lemon peel
• Salt and pepper

Directions

Stir the goat cheese, ricotta cheese, basil, lemon peel, and 1 tablespoon of oil in a small bowl

until smooth and creamy. Season, to taste, with salt and pepper. Spread the cheese mixture over the bagel chips or crackers and serve.

Blossoms and Brownies

Yesterday we went to the National Cherry Blossom Festival in DC with some friends of ours. It was our first time we made it to the festival in the three years we have lived here. The first year I was out of town for work and last year we were back in New Orleans getting married (side bar -today is our One Year Wedding Anniversary). I was very excited to see the trees in full bloom and the weather was perfect for the event. We packed a picnic and had lunch under the trees and relaxed on our blankets for a few hours - it was heavenly. Below is my favorite picture from yesterday. It is a great shot of the famous blooms, the Tidal Basin and the Washington Monument. These brownies were the dessert in our picnic basket that brought a smile to everyone's face.
Chocolate-Glazed Brownies
Adapted from Southern Living July 2001

Yield

18 brownies

Ingredients

• 1 cup sugar
• 2/3 cup butter or margarine
• 1/4 cup water
• 2 12oz bags of semisweet chocolate morsels, divided
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 large eggs
• 1 cup chopped pecans, toasted (optional)
  

Preparation

Cook first 3 ingredients in a large saucepan over high heat, stirring constantly, until sugar melts.

Add 2 cups chocolate morsels and vanilla extract,

stirring until mixture is smooth. Let cool 15 minutes.

Add cooled chocolate mixture to flour, baking soda, and salt

stirring until blended; stir in eggs and chopped pecans (if using) until blended.

Spread brownie batter into a greased and floured 13- x 9-inch pan.

Bake at 325° for 30 minutes. Sprinkle remaining 2 cups chocolate morsels evenly over warm brownies, and let stand 5 minutes to soften.

Spread melting morsels over top to cover brownies. (This works much easier than I had imagined) Cool on a wire rack.

Courageous Carbs

This weekend two members of my family will be undertaking hugely impressive physical feats. Tomorrow my mother in law will begin the 2 day Breast Cancer walk in Houston. Over the course of the next two days she will trek 39 miles, sleep in a tent overnight, shower in a public shared facility and do it all without an IPod or a radio (they are not allowed for safety purposes).

On Sunday my brother in law will participate in his third IronMan event, this time in his hometown of New Orleans. This is his first half IronMan, but it is still no small triumph. In one day he will swim 1.2 miles, bike 56 miles and run a half marathon of 13.1 miles. I am extremely proud of both of my in-laws for their dedication, training and persistence. I know they will both do great this weekend and in honor of them I cooked a carb packed healthy dish because I am sure they will both be dining on similar meals tonight in order to load up on energy.

Whole Wheat Penne with Artichokes and Fresh Ricotta
Adapted from Cooking Light April 2009

Ingredients

• 2 cans of artichoke hearts, quartered
  
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons chopped fresh garlic
• 3/4 teaspoon fine sea salt, divided
• 3 cups uncooked whole wheat penne rigate pasta (about 12 ounces tube-shaped pasta)
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup fresh whole-milk ricotta cheese
• 3/4 cup (3 ounces) shaved fresh Parmigiano-Reggiano cheese

Preparation

1. Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic to pan; cook 1 minute. Add artichokes and 1/4 teaspoon salt; cover and cook 10 minutes or until artichokes are tender, stirring occasionally.

2. Cook pasta according to package instructions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Combine remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, artichoke mixture, pasta, reserved cooking liquid, parsley, and pepper in a large bowl, tossing to combine.

Add ricotta in spoonfuls, stirring gently to combine.

Spoon 1 1/3 cups pasta mixture into each of 6 bowls; top each serving with 2 tablespoons Parmigiano-Reggiano.

High "Turnover" Rate

This is an amazing party appetizer or a cocktail accompaniment using my favorite New Orleans ingredient - Crawfish. These tasty treats were a little time consuming, but well worth the time. Forrest gobbled these hand held treats in record speed! Puff Pastry makes everything seem a little extra special.

Cocktail Crawfish Turnovers
Adapted from Emeril Lagasse

Ingredients

• 3 tablespoons unsalted butter
• 1/4 cup chopped onions
• 4 tablespoons chopped green bell peppers
• 2 teaspoons Essence, recipe in link above
  
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon chopped garlic
• 2 tablespoons all-purpose flour
• 3/4 cup whole milk
• 1/2 pound cooked, peeled crawfish tails, coarsely chopped if large
• 1/4 cup grated Pepper Jack cheese
• 2 tablespoons chopped green onions
• 2 teaspoons chopped fresh parsley leaves
• 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed in the refrigerator
• 2 egg yolks, beaten with 2 teaspoons water

Directions

Heat the butter in a medium skillet over medium-high heat. Add the onions and bell peppers.

Season with the Essence, salt, and cayenne and cook, stirring, until the onion is slightly soft, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

Add the flour and cook, stirring until the mixture is lightly golden, about 3 minutes. Add the milk,

and continue stirring until the mixture is smooth and thick, about 3 minutes.

Remove from the heat. Add the crawfish tails, cheese, green onions, and parsley.

Stir to mix well. Remove from the heat and let cool to room temperature.

Preheat the oven to 425 degrees F.

Roll out each pastry sheet to 12 by 15 inches on a lightly floured surface. Trim the edges to make them even. With a sharp knife, cut each sheet into 20 (3-inch) squares. Mound about 2 teaspoons of the crawfish mixture in the center of each square, brush 2 edges of the squares with the egg wash,

fold over diagonally, and seal. Crimp the edges with a fork.

Lightly brush the tops of the turnovers with some of the egg wash.

Line a baking sheet with aluminum foil or parchment paper. Place the turnovers about 1- inch apart on the sheet

and bake until golden, 12 to 15 minutes. Remove from the oven and let cool for 5 minutes before serving.