My yelp career

In an effort to give back to the yelp community, I've started to review restaurants and local businesses. Since my job is probably going to take over my life for the next 6 months to infinity, I'll probably have more time to review restaurants than actually post recipes (sad, I know!). Still, I will link to my reviews in case you care to check out what I think about everything & anything!

Recently reviewed:

Afrah - Middle eastern/lebanese.
5 stars

Oishii Sushi - Japanese
4 stars

York Street - amazing, modern american
5 stars

The Jalopy (Austin) - Rotisserie chicken paninis
5 stars - if only I give more....

I don't only give good ratings..

Deep Sushi - sushi bar
2 stars

Banh Mi Ba Lee- Vietnamese sandwiches
3 stars

I'll keep linking my reviews - let me know if they are helpful!

Perfect poached eggs

Breakfast - I can't find the words to describe how much I love this meal. I used to skip breakfast in lieu of coffee and perhaps a piece of toast. Then two important people in my life made me see the endless possibilities for this meal. Both my boyfriend and my sister are breakfast aficionados. In particular, they like eggs. Fried eggs, poached eggs, scrambled eggs... runny yolk - always, please.

After a long battle to learn how to poach "pretty eggs" - you know, restaurant style - I've finally mastered the art. It's not that hard, but sometimes I think my lack of coordination impairs me in the kitchen :P

For anyone else who has struggled poaching eggs - this is the post for you. It's nothing new - I didn't reinvent the poaching wheel. It just works for me.

Poached egg

Ingredients:
Egg (organic, cage-free & fresh!)
1 tablespoon white vinegar (I've used other kinds when not available)

Tools:
Small pot
Ramekin or small cup/bowl
Bowl of cold water (if you are poaching multiple eggs)
Slotted spoon (it's almost impossible to get the eggs out of the water without one)

Heat water until it's just about to boil, but not boiling. If you have a thermometer, 180-195F is perfect. Add vinegar.

Crack your FRESH egg into a the small bowl. It's important to have a fresh egg because the whites will cling to the yolk better and thus stay together as you poach.

Create a whirlpool in your hot water with a wooden spoon. Don't be shy with the speed of your vortex, you need this motion to encourage the egg whites to wrap around the yolk. This step is the KEY to a "pretty" poached egg. So, create your whilepool and then pour your egg into the center from the ramekin. Do this as close to the water as you can to keep everything clean.

Set a timer for 4 minutes and wait patiently.

With a slotted spoon, remove your beautiful bundle of egg-iness and place into the cold water bath. Then, poach the rest.

Once you are down poaching like a maniac, you can warm up all the eggs together in hot water for 30 seconds. This way- you can serve everyone at the same time!

Long live eggs!

Piquillo "Rouille"

I put quotes around "Rouille" because technically, I did not make a traditional Rouille. What is Rouille? you ask. According to wikipedia, it means "rust" in French and is a spicy saffron-y cousin of aioli (mayonnaise). To me, it holds much more appeal than mayonnaise ever will. While you have to be careful not to separate your concoction, fresh Rouille will be a staple accompaniment to seafood dishes (like mussels) in my kitchen. This recipe was adapted from F&W magazine.

My crime in making the "Rouille" - I did not use saffron. Oops? Maybe next time.

Piquillo Rouille

Ingredients

1/4 cup homemade fish stock (plus 2 tablespoons to dissolve saffron)
Large pinch of saffron (in my kitchen, you can omit this)
One 1/4 inch slice of peasant bread, no crust
1 egg yolk - fresh & organic for best results
1 jarred piquillo pepper, chopped
2 teaspoons lemon juice
2 garlic cloves, smashed in mortar & pestal or chopped
1/4 cup extra virgin olive oil
Dash of Cayenne pepper
Salt to taste

Preparation

I had a little trouble using Poin's food processor for the job because it was too big. I ended up using the mortal and pestal, which I read is an option. If you have a smaller food processor, I think it would work or just use the M&P from the beginning.

So, if you are using the saffron - heat 2 tablespoons of fish stock in the microwave for 30 seconds and add the saffron to dissolve.

In a large bowl, soak the bread in the remaining 1/4 cup fish stock.

In the food processor or M&P, puree the soaked bread, egg yolk, piquillo pepper, garlic and lemon juice until smooth. Add the saffron stock. With the machine on, SLOWLY, and I repeat, SLOWLY pour in the olive oil. Seriously, if you do it too fast, then your Rouille will separate and you'll be heartbroken. If you are using the M&P, add the olive oil little by little and mix well before adding more.

Season with cayenne and salt and serve!

This will keep for a few days, but don't wait too long to consume because the flavor changes after 1 night in the fridge and the raw egg is (sorta) a hazard.

Fennel Mussels

I may be behind the curve, but I recently discovered that Food & Wine magazine is quite the publication. I picked up a copy at CM the other day and found a myriad of interesting recipes. When I read an article on a Sonoma winemaker who "forages mussels from the nearby coast," I was instantly attracted to the idea of cooking my own. Poin and I tend to judge restaurants on how well they make mussels, so I decided to put myself to the test. Turns out... mussels... ain't that hard! And... bonus ... $12.00 will feed two people easily - much cheaper than ordering a bowl at a good restaurant. Btw - for Dallasites, The Grape makes a scrumptious batch.



Served with piquillo rouille and made with homemade fish stock.

Fennel Mussels

Ingredients

2 lbs of Mussels (Prince Edward Island or PEI)
1 head of fennel, cored and diced plus 1/4 cup of chopped fronds
1 medium onion (I used half of a large white), diced
4 cloves of garlic, minced
1/2 teaspoon crushed red pepper
1 3/4 cups of fish stock (or bottled clam broth)
1 tablespoon butter
1/2 cup chopped parsley
2 tablespoons olive oil
Salt

Preparation (less than an hour)

In a large pot, heat up your olive oil. Be sure to always heat your oil when cooking because if you don't, then your onions tend to soak instead of cook. Add the diced fennel, onions, and garlic and cook for approx 7 minutes on medium-high heat. Add the red pepper and cook for another 30 seconds. Pour in the fish broth and bring to a boil. The F&W recipe calls for 1/2 cup of Pernod, but I omitted this b/c I didn't feel like buying it. Turned out fine!

Add the mussels, cover, and cook for 5 minutes. Shake the pot as the mussels cook and try not to open the lid because the steam is important! After 5 minutes, you should find that all of the mussels have opened. Pile them into a bowl and discard any that stayed closed. Stir in the butter to the broth (don't worry, it's not very much butter!) and add the fennel fronds and parsley. Season with salt and pour broth over the mussels. Serve & enjoy!

Addicted to tomatoes

Drool. When i saw this recipe on Smitten Kitchen's blog yesterday, I had a faint idea of the amazingness that slow-roasted tomatoes produce. Today, my taste buds delighted in the true glory of the tomato. Basically, when you slow-roast a tomato, you produce something similar to sun-dried tomato. Only, these are better! I'll never go back!

Seriously, these are like candy. Addictive crack-cocaine candy. I am salivating on the keys of my mac as I type. It took all my will power not to pop morsel after delicious morsel into my mouth before dinner. I can't wait to make these into a brushcetta or put them into my next pasta sauce. Or perhaps they'll accompany an omelet tomorrow? Who knows!

Slow-roasted cherry tomatoes

Ingredient
1 box of cherry tomatoes
Kosher salt
Finely ground pepper
Olive oil
**eassssyyy

Preparation

Preheat your oven to 225.

Cut tomatoes in half and arrange on parchment paper. Include a clove or 2 of garlic (I didn't have any!). Drizzle each tomato with a drop of olive oil and sprinkle with salt and pepper.

Roast for 3+ hours. I went grocery shopping and signed a lease for my new apartment and they STILL weren't done. Mine took about 3.5 hours.



Smitten Kitchen says you can store them in a jar in oil in your fridge. Other sources say you can freeze them too! Summer all the time!

Crimini Criminals!

I've been thinking about stuffed mushrooms for about 2 months. My fungi fantasies can be traced by to a fateful afternoon when Tanya and I visited one of our favorite eateries: Portabla. Discovered two years ago by Poin, Portabla has been a regular on our Austin go-to's. Their paninis are inspiring and the chicken salad is the best I've ever tasted. Anyways, I am digressing. On this glorious afternoon, John, one of the owners, was preparing a tapas plate for a catered event. He had a spare stuffed mushroom that he generously let me taste.... and I was hooked.

Fast forward 2 months, and I created my own delectable darlings. These would be great to take a party as an appetizer!

Spinach and Feta stuffed Crimini Mushrooms

Ingredients

3 shallots diced
1 clove of garlic minced
14 Crimini mushrooms, caps & stems
1 big handful of fresh spinach leaves (substitute with thawed frozen spinach)
1.5 ounces of feta (I used Bulgarian from Central Market, only $2.00 for a whole block!)
1 teaspoon kosher salt
1/2 teaspoon pepper

Preparation

Preheat oven to 350.

Remove the stems and dice. Saute on stems on medium/high heat with shallots and garlic for 7 minutes. Season with salt and pepper.

Add spinach leaves and cover pan with a lid to wilt the leaves. Then saute together until spinach is cooked.

In a food processor, mix together sauted items and feta cheese. Taste and adjust seasoning.

Cover a baking tray with parchment paper and place mushroom caps. Fill each cap with spinach feta mixture.

Bake for 25 minutes.



*These can be made ahead of time and served at room temperature. I warmed them in a 350 degree oven for 5 minutes and served. Yum!

After reflecting, Poin & I decided that they were pretty "f***ing" good, but could possibly benefit from sage and..... pancetta. Mmmm. pork.

Australia!

You know when you go on trips and you just crave food from home?

Well, I did not experience taste-realted-home-sickness during my time in Australia. I loved the produce there - almost everything is local due to strict quarantine rules. You can shop from markets more easily than visiting a (frowned-upon) supermarket. The approach to eating is less processed - across the board. Chain restaurants aren't popular and ethnic cuisine is on every corner. Authentic thai, halal butchers, fresh lebanese bread, flaky french pastries, and delicious coffee. Everywhere.

Australia may only conjure images of koalas and beaches, so I compiled images to illustrate the deliciousness I experienced. *I did take other photos of non-food items, btw!


Roasted pumpkin and feta on turkish bread with poached organic eggs. Sydney.


Fresh vegetables at the Victoria Markets. Melbourne.


Grilled lamb chops with cous-cous and butternut squash. Melbourne.


Lemon mojitos. Sunshine Coast.


Fish & Chips! Sydney (post 6 hour bike ride. no joke)


Lebanese Meat Pizza (Anthony Bourdain ate here!). Melbourne.


My knife skills! Melbourne.


Kangaroo Pizza. Kangaroo, btw, is a sustainable meat choice in Australia. Sydney.


Wine. Morning Peninsula.

meatballs

Amazing meatballs. Recipe isn't set in stone, so feel free to experiment.

1/2 lb beef & lamb each
2 eggs beaten
2 tbspoon grano padano
1/2 cup fresh bread crumbs + more for coating
2 teaspoon salt
1/2 teaspoon each of rosemary and oregano
1 teaspoon dried chili
2 garlic cloves, minced

Combine all the ingredients, shape meatball and coat in breadcrumbs. Lay on parchment covered baking sheet, and bake on 375F until done (20 minutes?). Yum!

Traditional Hummus

Just a recipe I wanted to keep handy. No pics, but awesome hummus.

From Alba's Lebanese Kitchen

1 1/2 cups dried chickpeas or 3 cups from can
1 teaspoon bicarb soda
1 1/2 teaspoon salt
1 clove garlic
1 1/4 cup tahini
2/3 cup lemon
1/2 teaspoon paprika
parsley and olive oil for serving

The secret (I think) is to soak your dried chickpeas w/the soda bicarb overnight. Then, blend everything together in your food processor and enjoy.

Traditional Tabbouleh

Another handy recipe. No pics, just great tabbouleh.

1/4 cup fine burghul
2 bunches flat parsley
5 tomatoes finely chopped
1/3 cup spring onions (8)
1/3 cup mint chipped
150 ml lemon juice
150 ml olive oil
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper
1 1/2 teaspoon salt

Soak burghul for 30 minutes - drain.

Combine all the ingredients, mix, and serve!

Quinoa Tabouleh

KEEN-wah. Perhaps you've heard of this funky healthy grain? While some are skeptics, I am in love with this groovy south american wonder. It's full of protein and produces a subtle nutty aroma as it cooks. You can serve it hot as a replacement for rice or mix it cold into virtually any salad. Best of all - it keeps me full! As a chronically hungry person, being full without feeling weighted down is fantastic.

You can find quinoa in pre-flavored boxes, which are pretty tasty and easy to prepare. Or, just buy it in the bulk food section and follow my directions. Try it out! If it doesn't seem right the first time, try again. It's worth it!

Quinoa Tabouleh

Ingredients

1/2 cup Organic Royal Quinoa (unflavored) - makes about 1.5 cups cooked
2 -3 cups of hot water
Bunch of flat Italian parsley - roughly chopped
Handful of cherry tomatoes - sliced in half
Half a cucumber - diced
Fresh lemon juice (about half a lemon)
Lemon zest
Salt
Pepper
Olive oil
Fresh feta to sprinkle on top

Preparation

In a small pot on medium heat, I added the dry quinoa and toasted for 2 mins with a little olive oil. Before the grains brown too much, add enough water to cover and set a timer for 10 minutes. Stir and cover.

Every 3 minutes, check on the quinoa and see if the water has been absorbed. The grains will expand as they absorb water, so keep adding water half a cup at a time.

After 10 minutes, taste a little bit to determine the texture. Like rice and pasta, undercooked quinoa feels too chewy and hard. When it's just right it will be soft, but not limp.

Once you reach this consistency, drain any unwanted water, turn off the stove, and let the quinoa sit covered.

While the quinoa is cooking, chop your veggies and add to a medium bowl.

Once the quinoa is cool, mix with veggies. Add lemon juice, zest, salt, and pepper to taste. Add a little more olive oil if desired, sprinkle with feta and serve! I toasted some thin flat bread in the oven and used it as chips.

I hope you enjoy this nutritious lunch as much a my mom and I did!

Pear Parmesan & Rocket Salad

This simple combination of fresh flavors makes this salad a great item to bring to a BBQ. The arugula in Australia (known as "rocket") is a little less bitter than the variety I commonly buy in Texas. The leaves are also a longer and have a sweeter taste with less pepper. If you find arugula too overpowering on it's own, I suggest doing a 50/50 mix with baby spinach leaves.

Pear Parmesan & Rocket Salad

Ingredients

1 green pear
Shaved parmesan
Arugula (which the Aussie's call 'rocket')

Preparation

Thinly slice the pear lengthwise, place on top of arugula, and add shaved parmesan. Dress with you favorite balsamic or red wine vinaigrette!

Mango and Blueberries for Brekky

First post from Australia! I've been enjoying the produce of Western Australia, along with tea and biscuits, lots of nutella, and delicious lamb. My Grandma introduced me to Kensington Pride mangoes. These tiny mangoes grow in one of her friend's backyard. They are succulent, juicy, dark orange, and have a more concentrated flavour than mangoes in Texas. I dare say they are tastier than the variety I ate in Jakarta. To sum it up - they are amazing and I have been eating the same breakfast or "brekky" in the compulsively shortened Aussie lingo.

Mangoes and Blueberries with Greek Yogurt

Ingredients

1 Kensington Pride mango (or about a cup of any yummy mango)
Handful of blueberries
1 scoop organic greek yogurt - unsweetened
A drizzle of local honey

This 'recipe' is barely a recipe, just mix and eat!

Pizza toppings

I love good pizza. Thin crust, interesting toppings, a variety of herbs - when these elements are combined, it's hard to go wrong. After another dough-session, I decided to put care and thought into my pizza toppings. The results were phenomenal.

Roasted Portabella, Red Pepper, and Caramelized Onions

Ingredients

1 large portabella mushroom (locally grown, if possible!) sliced
1 red bell pepper
1 red onion, sliced lengthwise
1 recipe simple tomato sauce
Handful shredded mozzarella
Fresh herbs - basil, rosemary, parsley - any will do!
Olive oil
Salt
Pepper

Preparation

Turn the oven to broil and place the whole red pepper on the top rack. The skin will char. Rotate the pepper to get a good char all over. Remove from oven with tongs and place into a bowl. Cover with plastic wrap and let the pepper steam.

Turn the oven to 375. Put the sliced portabellas in a baking dish. Toss with olive oil and add herbs and salt. Roast in the oven for about 10 minutes (until tender).

In a pan, heat up a tablespoon of olive oil on medium high. Add the onions and let them caramelize about 10 minutes.

When all your toppings are out of the ovens and pans and bowls, assemble your pizza! I recommend putting the onions underneath the cheese b/c otherwise they tend burn.

Tomato Sauce for pastas and pizza

Making your own tomato sauce for pastas and pizza is a simple and healthy way to control what is in your food. Most bottled sauces are loaded with sugars and preservatives. I like to keep cans of Italian style whole tomatoes, organic tomato paste, and organic crushed tomatoes stocked in my pantry. Canned tomatoes don't have any preservatives and are often more flavorful than fresh ones because they were canned at their peak ripeness.

This recipe is more of a general guideline to making simple tomato sauce. Feel free to spice it up with fun ingredients, spices, and herbs.

Simple Tomato Sauce

Ingredients

1 can of whole Italian-style tomatoes, roughly chopped
1/2 can tomato paste * for pizza sauce or if you prefer a thicker consistency
Basil (preferably fresh)
Garlic - finely chopped
1/2 white onion - finely chopped
Olive oil
Salt
Pepper

Variations
1/4 teaspoon grated nutmeg
1/4 teaspoon red pepper flakes
1/2 teaspoon diced capers
Fresh parsley or marjoram
Splash of balsamic or wine
Sautéed carrots or red bell peppers

Preparation

In a sauce pot, saute the onion with 1 tablespoon of olive oil on medium high heat until translucent. Add the garlic and cook for a minute, but be careful because garlic burns easily. Add the tomatoes, juices, herbs, and fun ingredients and bring to a low simmer. Adjust the consistency by adding a little water or wine or adding tomato paste. Simmer sauce for 5 minutes, taste, adjust seasonings and voila! It's ready to be used.

If you want a smoother sauce, you can put it in your blender. Also, you can do this recipe with fresh tomatoes, but you must skin and seed them first.

Pancetta Sage Vinaigrette for Gnocchi

Gnocchi is the perfect recipient for a variety of sauces. A traditional tomato sauce would definitely suffice, but there are so many other options available. A simple sage butter would compliment the sweet potato gnocchi, but I like something more tangy. This multifunctional vinaigrette is not the most healthy, but your taste buds will be thanking you.

Ingredients
*Note: I cooked this for a group of 8 people. Cut down the recipe if you are cooking for fewer people.

6 slices of pancetta (available at the deli counter at Central Market)
1 bundle of sage, roughly chopped
1/2 cup red wine vinaigrette
3-4 shallots, minced (substitute with red onions)
Salt
Pepper
Olive Oil

Preparation

Heat a heavy pan on medium heat for a minute or so, then add the pancetta. Pancetta is basically the Italian's version of bacon. It is cured and dried, but usually not smoked so it produces a different flavor. Cook the pancetta on both sides until it gets crispy, but don't burn it. Because pancetta is so thin, it may only take a minute or two.

Remove the pancetta from the pan and place on a paper towel. Now, it's time for the fun. Add the minced shallots to the pancetta fat and brown lightly. Yes, you want to use the pancetta fat! Then, add the red wine vinegar and deglaze the pan. Add the chopped sage, a pinch of salt, and some freshly ground pepper. If the sauce needs more oomph, add a little olive oil.

Taste it & if it's to your liking, toss with the gnocchi.

Penne with Asparagus in a Ricotta Basil Sauce

Every cook knows that there comes a time when you have to create dinner with whatever leftover items are in the fridge. For me, the items were asparagus, ricotta, a very large tomato, and some wilting basil. Luckily, I found a box of whole wheat penne in the pantry. Overall, the creation turned out quite delicious and was ready in under 30 minutes. The meal turned out to be better than the sum of its parts... and there were lots of leftovers for lunch!

Penne with Asparagus in a Ricotta Basil Sauce

Ingredients

1/2 Box of whole wheat penne
1 bundle of asparagus
1/2 cup ricotta cheese
Fresh tomato
2 garlic cloves
Basil
Salt & Pepper

Preparation

Blanching the asparagus:
Chop the asparagus into 1 inch diagonal pieces, keeping the heads intact. Turn on the stove and boil salted water. While the water is boiling, fill up a large bowl with cold water and ice. We will use this to "shock" the asparagus. Once the water comes to a rolling boil, add the asparagus and cook for 3-4 minutes until tender. I always taste one to make sure it's the right consistency. Remove the asparagus with a slotted spoon and put into the ice bath. This step stops the asparagus from overcooking. After a minute, drain the asparagus and put aside.

Now, add the pasta to the same boiling water and cook according to the directions on the box.

While the pasta is cooking, roughly chop the tomato, basil, and garlic and pulse in food processor (I have a small chopper that I love). You can always substitute the fresh tomato with a can of crushed tomatoes or just chop finely.

When the pasta if finished, pour out the water and put the pot back on medium heat. Add the tomato mixture and let it simmer for 2 minutes. Taste the sauce and add salt and pepper. Add the cooked pasta and asparagus and mix. Now, stir in ricotta cheese (you may use more or less depending on how much pasta you cooked). Taste, salt, pepper and add a little more basil on top for a garnish.

Quick. Easy. Makes about 6 servings.

Christmas Eve Calamari

It's a beautiful day in Austin and my spirits are high. Nic, Poin, Frank, and I began our day with a visit to La Boite for an amazing Pan au Chocolat and iced coffee. The pastry was probably the best I've tasted in a long time. Flaky, warm, with the perfect amount of chocolate. If you are in South Austin, you MUST visit this new addition to Austin's food trailer industry. South Lamar and Mary - do it.


As we were driving north to my place, I opened up Nic's "The Glorious Soups and Stews of Italy" cookbook. Offhandedly I mentioned to Poin that I really wanted to make the Calamari stew recipe. With three hours until our flight to Napa, we decided that lunch was in order, so why not? A quick adventure to Central Market yielded the necessary ingredients and we were off. I have to credit Nic & Poin with all the preparation of this meal. I pretty much just sat back and enjoyed :D

Calamari in Umido per la vigilia di Natal or "Christmas Eve Calamari"

Ingredients

2 lb cleaned calamari - tubes and tentacles (you can use frozen calamari according to the chef)
Olive Oil
1 white onion - thinly sliced
3 large garlic cloves
1/2 teaspoon kosher salt
Big pinch of red pepper flakes
1 teaspoon of chopped fresh oregano
1/4 cup dry white wine (or more? who knows)
1 can stewed tomatoes (we used Cento Italian style), chopped
1 Tablespoon red wine vinegar
1 Tablespoon finely chopped fresh parsley
Slices bread for serving

Preparation

Chop up all your veggies and using kitchen sheers, cut the calamari tubes into 1/2 inch-wide rings and the tentacles into bite size pieces.

In a large saute pan (that has a lid), head up the olive oil on medium heat. Saute the onions until softened and translucent. Using a mortar and pestle, smash up the garlic with the salt into a paste. If you don't have a mortar and pestle, use a garlic press.

Add the garlic paste, red pepper and oregano to the cooked onions. Stir in the Calamari and saute for 2 minutes. Raise the heat to medium-high and add the wine. Let the mixture bubble for a few minutes and then add the tomatoes.

Reduce the heat to medium-low, cover partially, and let the stew cook for 30 minutes. After 30 minutes, uncover and continue to cook for 15 minutes or until the sauce is thick. Stir in vinegar, raise the heat to high and cook for 2 more minutes. Taste and adjust with salt. Remove from heat and finish with the parsley.

Serve with crusty bread, toasted in the oven and brushed with olive oil.

Makes 4 servings

Homemade Gnocchi - Sweet potato & Original

The gnocchi at buenos aires cafe is my gold standard for all gnocchi. Perfect little clouds, tossed in a springy vinaigrette of balsamic, herbs, and magic. When you eat something as perfect as this dish, the task of recreation seems impossible. My dreams, however, are big. And so, during my domestic week in Dallas, I decided to embark upon a gnocchi journey... not once, but twice. Does that make the recipe twice as good? I sure hope so!



Gnocchi Dough

Gadgets: Parchment paper, potato ricer, dough blade (not necessary, but pretty important!)

Ingredients

Plain Gnocchi
2 medium russet potatoes
1 -1/2 cups unbleached all-purpose flour (you may not use all of the flour)
salt
1 egg yolk

Sweet Potato Gnocchi
1 medium russet potato
1 medium sweet potato *note: I tried making this recipe using only sweet potatoes and the consistency was off*
2 cups unbleached all-purpose flour (again, you may not use it all)
1 egg yolk
Salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

Preparation (same for both varieties)

Pierce the potatoes all over with a fork, then bake on 450 degrees for 45 mins - 1 hour. The potatoes should be tender when finished and the sweet potato may need more time because it has more moisture than it's starchy friend the russet.

Let the potatoes cool (you don't want to burn your hands) but make sure to work with them while they are still warm. Now, it's time for the potato ricer! I bought mine at Kohl's for $20.00 and it's an awesome addition to my kitchen gadgets. A potato ricer allows you to break up the potatoes into a thin mashed consistency.



You could probably mash the potatoes if you don't own a ricer, but you want a nice smooth texture.

Lightly flour your counter top. Also, cover two baking sheets with parchment paper. Lightly flour this as well.

In a large mixing bowl, mix together the potatoes, lightly beaten egg yolk, salt (and spices for the sweet potato gnocchi), and 1 cup of flour. This should form a sticky dough. Add more flour 1/4 cup at a time, until the dough is not too sticky but not too firm. Basically, you want to incorporate the least amount of flour into your dough to keep the gnocchi light. Too much flour and the consistency will be gummy. Ew. The sweet potato gnocchi will require more flour than the regular kind.

Cut the dough into 3 smaller sections using the dough blade. On a floured surface, roll the dough into a long snake. It's like playing with play dough! The snake should be about 1/2 inch thick. Using the dough blade, cut the snake into 1 inch pieces. Move these pieces to the floured parchment paper and continue with the rest of the dough.

Move the trays to the freezer if you do not plan on cooking immediately. After about 20 minutes in the freezer, you can put the gnocchi into a tupperware box. They will be good for up to 3 months. To cook, bring salted water to a boil and add frozen gnocchi.

The gnocchi will take approximately 2-3 minutes to cook. Using a slotted spoon, remove the gnocchi when they float to the surface. Serve with any sauce you like! I made a pancetta sage vinaigrette.

Good luck! Homemade gnocchi is much easier than you think. Make a large batch and freeze the leftovers for a cold day.

Whole Wheat Pizza Crust

As a child I would never really understand when my mom would say "I was an italian in my past life." Now that I have fallen in love with dough making, I believe I too was an Italian (please note, not a guidette). I image myself as a heavy-set matriarch with leathery, worn hand. I pick tomatoes off the vine and young kids from the neighborhood call me "Nonna." I make fresh bread and pastas everyday.

So, while I may not resemble "Nonna" in my current life, I am channeling my pseudo-Italian heritage into various dough experiments. My most recent dough undertaking was a whole wheat pizza crust. It's approximately a 1:1 ratio of whole grain flour to white flour, so I guess it's not as legit as other completely whole grain crusts... but, it's delicious and light. I'm very proud of my first pizza crust! I "knead" more practice, but I encourage you give this recipe a try.

Whole Wheat PIzza Crust

Adapted from localkitchen recipe

Ingredients

1 cup warm water
1 teaspoon sugar
2 teaspoons instant dry yeast
1 1/2 cups whole wheat flour
1 and 1/4 cups all purpose unbleached flour
1 Tablespoon olive oil
1 teaspoon salt

Preparation

In a 2-cup measuring cup, add yeast and sugar and 1 cup warm water. Stir and leave for 10 minutes to get foamy. After 10 minutes, add Tablespoon of olive oil

In a large mixing bowl, mix together the flour and the salt.

Sprinkle a little extra flour on your clean kitchen top, then pour the flour on to the counter. Make a well in the middle of the flour, and pour in the yeast mixture. Mix together in a circular motion until the dough forms. It will be a quite sticky.

When the dough comes together, fold it into thirds, like you would a business letter. Fold down the top and fold up the bottom, then the two sides until each side has been folded onto itself and the dough is roughly in the shape of a square. Cover this with a clean kitchen towel and let it sit for 20 minutes. This will help make the dough less sticky and it will be easier to knead. While the dough is resting, ready a bowl oiled with 1 Tablespoon of olive oil.

After 20 minutes, knead the dough until you can form a ball (5-10 minutes) Push the dough away from you, not directly down into the counter. Make sure you have enough flour on your hands and work surface to prevent sticking! When ready, place this ball into the oiled bowl and cover the ball with oil.

Now, turn on oven to 250 degrees and let it warm up for 1 minute. Turn the oven off and put the bowl of dough into the oven. It needs to rise in a warm place for approximately 45 minutes. It should be about 1.5 times its original size when ready.

After 45 minutes, punch down your puffy dough in the bowl (fun!) and fold it a couple of time to remove the air pockets. Form into another ball. Cover with the towel again and let it rise again for 25 minutes. This will help the texture!

Preheat the oven to 475 degrees. Put a baking sheet into the oven so it can warm up. You can also bake on 500, but be careful not to burn it! It will definitely come out crispier at a higher heat.

Once the dough rises a second time, it's ready to be used. Cut the ball into half with a dough scraper. Set one ball aside. Roll out dough with rolling pin and then stretch by hand to your desire thickness. This dough works well for both thick and thin crusts.

Line the baking sheet with parchment paper and SPRAY WITH COOKING SPRAY. (I forgot this step on the first pizza and we ate parchment paper pizza crust.... oops!). Also, trim away excess paper, because it will burn and make a mess. Believe me, I know.

Bake the dough separately for 3 minutes, then add sauce and toppings and bake for another 4-6 minutes.



If you don't want to use all your dough now, you can half-bake it, and then freeze. Bake the dough in the oven for 2-3 minutes in a 500 degree oven. Take it out and let it cool, then freeze. When you want to use it, just add toppings and pop straight into the oven.

This recipe makes enough dough for 2, 10-inch pizzas.

Roasted Tomatillo Salsa

Easy & versatile - this green salsa can be used as an enchilada sauce, an accompaniment to chicken, a dipping sauce, or (my favorite) on top of scrambled eggs for chilaquiles!

Roasted Tomatillo Salsa

Gadgets: Blender or food processor

Ingredients:

1 lb Tomatillos
3 Jalapeños (try serranos for added heat!)
1 while onion
6 cloves of garlic
1 1/2 teaspoons cumin power
3 teaspoons of salt (approximately, so add 1 at a time and taste!)
Olive oil
Cilantro
Lime Juice

Preparation:

Set your oven to broil

Rinse tomatillos and peel off their sticky husks. Halve the tomatillos and jalapeños and put them into large baking dish with the garlic cloves and roughly chopped onions. Drizzle liberally with olive oil.

Broil for about 10 mins until the tomatillos are soft in the center and everything is starting to brown.

Transfer roasted veggies to the blender, add a little more olive oil and blend!

Now that you have the basis for the sauce, taste it! I think tasting is an important part of learning about ingredients and learning how to tailor your recipes.

Now, add the cumin, salt, and a handful of cilantro leaves (no stems please). Adjust the seasoning, add a squirt of lime juice, and garnish with more cilantro.

Makes approximately 5 cups

Healthy Oatmeal Cookies

I am a sucker for oatmeal chocolate chip cookies, so it's only appropriate that I learn to make a "healthy" version of my favorite treats. I use the term somewhat loosely, since I do not skimp on the amount of chocolate chips in the dough. However, the recipe does eliminate processed sugar and uses whole grain flour. Close enough... right? Because of the honey, these cookies are not overly sweet and, depending on how long you leave them in the oven, the consistency can range from soft and chewy to a little crunchy.

Before you put on your apron, beware- they never last longer than 2 days in my apartment. A friend of mine can devour a entire batch in a matter of hours. Don't say I didn't warn you....

Dark Chocolate Cherry Oatmeal Cookies

Adapted from a Whole Grains Gourmet recipe

Dry ingredients

1 cup whole wheat flour (I use whole wheat pastry flour from the bulk foods section of Central Market)
1 1/2 cups of large flake rolled oats
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 Tbsp Cinnamon
1/2 tsp Nutmeg (optional)

Wet ingredients

1/2 cup honey
1/4 cup olive ol
1/4 cup applesauce (unsweetened)
1 Tablespoon Maple syrup or Molasses
1 egg (beat with 1 Tbsp Water)
1 tsp Vanilla

Optional ingredients

1/2 cup dark choc chips
1/2 cup dried cranberries, cherries, or favorite nuts

Preparation:

In a large bowl, mix all the dry ingredients together.

In a medium bowl, mix all the wet ingredients together. Note: Spray the measuring cup with a little pam to prevent your honey from sticking to slides.

Mix the wet stuff with the dry stuff. Add the choc chips/dried fruit. If the mixture seems too wet, add a bit of flour. This dough will seem a bit wetter than normal cookie dough and will be pretty grainy because of the oats. It's okay though!

Cool the mix for about 20 minutes in the fridge.

Preheat the oven to 335 degrees (honey burns more easily, so the temp needs to be lower).

Use a teaspoon to drop the dough on to a baking tray (spray with pam to prevent sticking!) Press down with a fork to ensure even cooking.

Bake for about 15 - 18 minutes or until golden on the bottom of the cookie. Makes approximately 20 cookies, depending on size.