Greek Panzanella

We were all over the map during Memorial Day weekend (more on that later), so I'm a little late sharing my latest dish. Better late than never, right? I figure there is still plenty of time to try it out for upcoming 4th of July gatherings.

I've made Giada's traditional Panzanella (aka "bread salad") before, but Ina Garten recently featured a Greek version on her show -- all it took was for her to say “feta” and “bread” and I was hooked.

My favorite part of the weekend was when my Aunt Judi tried the salad and exclaimed, “Oh, delicious! And what are these little black things?”. I peered over her shoulder…”Ah”, I replied. “That would be burnt bread.” I started off with the oil a little too high when I was toasting the bread so some of the cubes got a little crispy. Whoops. Nonetheless, the salad got rave reviews (whew!).

Enjoy!


Greek Panzanella
Ina Garten, Barefoot Contessa

Ingredients

•Good olive oil
•1 small French bread or boule, cut into 1-inch cubes (6 cups)
•Kosher salt
•1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
•1 red bell pepper, large diced
•1 yellow bell pepper, large diced
•1 pint cherry or grape tomatoes, halved
•1/2 red onion, sliced in half rounds
•1/2 pound feta cheese, cut in 1/2-inch cubes
•1/2 cup calamata olives, pitted (these can be optional, depending on your tastes)

For the vinaigrette:
•2 cloves garlic, minced
•1 teaspoon dried oregano
•1/2 teaspoon Dijon mustard
•1/4 cup good red wine vinegar
•1 teaspoon salt
•1/2 teaspoon freshly ground black pepper
•1/2 cup good olive oil

Directions

Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

Slow-Roasted Tomatoes

Baby, I’m a believer (cue the Monkees). Check these out.

Gorgeous, greenhouse tomatoes. I mean, look at the color. Now, I know tomatoes are very much a “love it or hate it” fruit. As in, I love it but I know lots of people that hate it. I get it. I’ve had one or two run-ins with a questionable cherry tomato, but there are just SO MANY reasons why I love tomatoes (like this one. And this one). But as of today, I have a new love. Slow-roasted tomatoes. I don’t know what it is about roasting that brings out the best flavors in food, but it might just be my new favorite cooking method.

I didn’t exactly cut these tomatoes in all the same size (or shape, for that matter), but I don’t suppose it mattered. I lined a baking sheet with parchment paper, lined up the tomatoes, drizzled them with some EVOO, followed with a generous sprinkling of sea salt, freshly ground black pepper and a finished with a pinch of sugar. Into the oven at 275 degrees and time for waiting. And waiting. And more waiting. And peeking through the oven door the check progress. And resisting opening the door for fear of releasing the contained heat that is so clearly working its magic. And salivating.

Finally, when I just couldn't stand it any more, I took the tomatoes out and barely waited for them to cool before popping one in my mouth. Oh...my....gosh....the scorched mouth was SO worth it.

The flavor is so amazing, I don't even know how to describe it. I'm talking sweet, juicy, melt-in-your mouth amazing (I mean, I guess that counts as a description). Disclaimer: Ignore the random pita bread and cilantro on the plate; I had more plate than tomatoes and those were the only two things in my fridge that looked remotely decent enough to photograph.

Batch 2

I was so excited about the outcome of my first batch, that I decided to roast the remainder of my tomatoes for dinner. On the menu, Slow-Roasted Tomatoes with Fresh Basil and Parmesan over Bow-Tie Pasta for Husband and Tomato Omelette for moi (watching my girlish figure...doesn't sound nearly as appetizing, does it.

I basically used the same method as before (tomatoes, sea salt, pepper, sugar, EVOO, hot oven, let it do its thing). When I thought they were about ready (just over 2 hours), I did a little taste-test. And then another one. And another one. And before I knew it, I had eaten half of the tomatoes meant for Husband's dinner. Whoops.

I am really looking forward to more trips back to the farmer's market as we get into summer and tomatoes really come into season (visions of brandywine dance in my head). Until then...

Pepper Place Farmer's Market

I’m off to Pepper Place this morning, the official opening day of the Summer Farmer's Market. I’ve only been once and it was 5 years ago, so I’m really pumped. As a result of my latest “you don’t need culinary school you just need to read and practice more” conversation with Husband, I’ve been pouring over Mark Bittman’s “How to Cook Everything” and Tom Colicchio’s “Think Like a Chef” (Larousse Gastronomique is next on the list—but you could call it a tad intimidating). If there’s one thing that stuck out in both of these books, it’s the importance of seasonal, fresh, farm stand ingredients. For a girl who has never ventured outside the normal frocery store for produce and dairy, this is a big deal. I anticipate a lot of yummy looking veggies, baby strollers and large dogs (farmer's markets are a family affair, after all). Wish me luck!

Happy Cinco de Mayo!

I love Cinco de Mayo for two reasons: guacamole and margaritas (responsibly, of course). Plus, it's a great excuse to throw a party! I've got a couple last-minute ideas here, with recipes and more pics to come after tonight's fiesta. Enjoy!

I'm no florist, BUT I am good with produce. :) This assortment of bell, serano, jalapeno and habanero peppers piled high in a hurricane glass vase is an easy and efficient centerpiece -- and just look at those gorgeous colors! The best part? When the party’s over, just pop them back in your veggie drawer for future use.

My FAVORITE guacamole in the whole entire world comes from Rosa Mexicano. It's prepared table side in a molcajete, with your choice of mild, medium or hot spices (I always go with hot). It makes me happy. Lucky for me, Rosa Mexicano is kind enough to share the recipe on their website. I URGE you to try it (back away from the green mush at the grocery store)...seriously...I mean it.

These yummy Mexican Sushi bites were another one of Husband's ideas...I'm thinking maybe he should just write this blog...but anyway. These were a lot more time-consuming than I thought and I was running out of daylight, so I only have a few pics to post (and no actual recipes - yet). The fun thing about this unique appetizer is that the possibilities are endless. Fill them with anything from avocado and peppers to Spanish rice with rotisserie chicken...delish!

Last but not least, we're trying out Williams-Sonoma's Berry Margarita mix tonight (I love their mixes-- they are always yummy and easy!) in the BIGGEST MARGARITA GLASS YOU'VE EVER SEEN. Can't wait to post pictures...it's actually NOT a margarita glass. It's a big bowl that is meant to float candles in, but I always thought that it looked like margs should be served from it. So that's what we're doing.

Cheers!

Twitter Feed

Hey guys! Check out my Twitter feed on the right-hand side of the page...it's part of my entertaining blog that I write for Birmingham Magazine, called Southern Soiree. I'll be tweeting both cooking and entertaining tidbits, so be sure to check it out!

Metro Cooking and Entertaining Show 2010

It's that time of year again...celeb chefs beware, Haute Home Cooking is back in celebri-stalking style! This weekend, I am headed to the Metro Cooking and Entertaining Show in Atlanta . Well, I'm actually only going to the show on Sunday, but it's going to be quite a day -- Bobby Flay AND Mario Batali. I can hardly wait! Also, Martie Duncan of Martie Knows Parties will be there again with her amazing summer party ideas! If you are in the area, come check it out! I wonder how I'll manage to embarrass myself this year...

Perfect Punch

This might be the most addicting punch recipe I have EVER tasted…certainly the most delicious! I first tried it a few years ago during my wedding-planning days. One of our brides gave the chef this recipe and requested it for her reception. I have no idea where it originated from, but it quickly became our favorite beverage for parties. I’ve served it twice this month for baby showers and have gotten so many requests for the recipe, I thought I would share it will all of you!

Slush Punch

4 cups Cran-apple juice
4 cups Pineapple juice
1 ¾ cups sugar
2 Tbsp. almond extract
½ of 2 Liter bottle Ginger Ale

Mix the first 4 ingredients together and pour into gallon Ziploc bags to freeze overnight. Pour slush mixture into punch bowl, and pour ginger ale over. Stir and serve. Garnish with strawberries, raspberries or limes.

Just look at that gorgeous color! Perfect for a girly baby shower or spring fling. For a more “adult” version, add a splash of Amaretto or Vodka and you’ve got the perfect spring cocktail!

Happy St. Patrick's Day!

I remember the first time that I ever tried Corned Beef Hash. I was actually in Chicago for work (oh, how I miss that city) and it happened to be St. Patrick's Day. I have to admit, even though I am Irish, I never really got into celebrating the holiday. Probably because until just recently, I could not stand the taste of beer or whiskey (well, STILL can't stand whiskey) and it seemed like that was a necessary ingredient to get into the proper spirit. Anyway...

In Chicago, they celebrate St. Patrick's Day like it's Christmas. They dye the river green, have parades, tons of parties-- it's a whole big "to-do". My former boss took a co-worker and myself to lunch at Smith and Wollenksy's on North State Street, which basically sits right on the Chicago river. We had an amazing view of the city and festivities (not to mention the BRIGHT green water), and it was the perfect time for me to try the traditional Irish dish-- Corned Beef Hash. Oh my. WHAT have I been missing? I mean, I know that the Irish aren't exactly known for their (how do I put this politely)...culinary delicacies, but this was delish--comfort food at its best.

I'm sad to say that I've never had it since, but I thought this year would be the perfect time to put my own spin on the traditional dish-- in other words, I did what I do best and made it an appetizer. Pair it with some green beer (ick) and you are ready to celebrate the luck o' the Irish!

Corned Beef Hash Bites

Ingredients
2 Tbsp. unsalted butter
2 Tbsp. olive oil
1/2 cup diced onion
1/2 lb. cooked corn beef, chopped
1 1/2 lbs. baby new potatoes
4 oz. cream cheese
1/2 cup sour cream
1/2 cup shredded Irish reserved cheddar (such as Kerrygold)
Salt and pepper, to taste
Parsley, to garnish

Directions
1. Preheat oven to 400 degrees.
2. Pierce potatoes and lay on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper; toss to coat.
3. Bake for 40-45 minutes, until tender.
4. While potatoes are baking, melt butter in a saucepan over medium heat.
5. Saute onions until they begin to become tender and translucent, but not brown (about 5-7 minutes).
6. Add chopped corn beef to saucepan; mix together with onions and then flatten into a thin layer in the saucepan. Let the mixture for about 5 minutes, until the onions and beef start to brown.
7. Flip mixture on the other side and let sit for an additional 5-7 minutes, or until the beef is crispy. Remove from heat.
8. Remove potatoes from the oven and let cool, until they are easy to handle.
9. Cut potatoes in half lengthwise; carefully remove the pulp from each half, leaving a thin shell in tact.
10. Sprinkle the potato shells with salt and put back in the oven for about 10 minutes, to let the shells get crisp.
11. In a small mixing bowl, blend the potato pulp with the cream cheese and sour cream. Add the beef and onion mixture, blending well.
12. Take potatoes shells out of the oven and fill each with about 1 Tbsp. of the potato, beef and onion mixture.
13. Top with shredded cheddar and broil for 5-7 minutes, until heated through and cheese is melted.
14. Top with parsley for garnish.

Spicy Ricotta Bruschetta

I'll admit, I had high hopes for this one. As part of my repertoire for new cheese-y recipes (all of which are being submitted for a contest through Taste of Home), I tried to replicate the ridiculously flavorful bruschetta that I fawned over from La Tavola. Yeah...didn't exactly turn out how I thought. For one, I've decided that I need a new bruschetta recipe. The one I use most frequently is a part of the Hot Bruschetta Brie appetizer that I posted not long ago. Somehow, you don't notice the lack of flavor from the bruschetta when its mixed in with the rich and creamy brie. By itself? Ehh (shrugs shoulders). I've eaten a LOT of bruschetta in my day and I can now firmly say that this one just won't cut it. But i digress.

The hors d'oeuvres I attempted to replicate went like this-- one slice of crusty bread, covered with a thick layer of spicy ricotta cheese, topped with tomato bruschetta. Delish, right? Not too complicated, right? WRONG. Well ok, it's not complicated. But I clearly missed the boat on SO many levels. For one, the spicy ricotta. My first thought was to mix it with roasted red peppers to give it a spicy kick, so I found this handy roasted pepper bruschetta-in-a-jar from Whole Foods. Bingo! Except that it had no flavor. It was also mixed with artichokes. I was very disappointed. If I thought the bruschetta topping would save it, I was dead wrong. I don't think I've ever attempted something with so much promise to turn out to be so BLAH. Food should never be BLAH. Kinda looks pretty though, right?


Anyway, I guess the good news is that we never get better if we don't fail. This has made me reflect on what I LOVE about bruschetta- the slightly, sweet flavor from perfect tomatoes or balsamic vinegar-- maybe even sweet onions, fresh basil and garlic...the perfect combination is out there somewhere. So, I'll add this to my "ugh" list of experiments and keep trying!

Beef and Bleu Biscuit Cups

Well I hate to say it, but Husband was right. These were a gooooooood idea.

I love to bounce ideas off Husband as I develop recipes (particularly for this contest). Even though we have different culinary tastes, he is brutally honest and has great instincts when it comes to my recipes. Which I kinda hate because if I win the contest, I owe him 30%. Anyway, I'll give credit where credit is due. The bleu cheese and biscuit was Husband's idea, and the beef and shallots were mine. Put it together and you have a super-easy and super-delicious appetizer that is sure to satisfy your next cheese craving.

Beef and Bleu Biscuit Cups

Ingredients

2 7.5 oz cans of biscuits
8 oz roast beef, chopped
4 oz gorgonzola cheese crumbles
2 Tbsp horseradish sauce
1 large shallot, thinly sliced
1 Tbsp olive oil

Directions

Pre-heat oven to 375 degrees
1. Heat 1 Tbsp olive oil in small sauté pan over medium heat. Saute shallots, stirring occasionally, until onions start to turn golden and crispy, but not completely brown (about 10 minutes).
2. While shallots are sautéing, cut each biscuit into half and press dough into a greased muffin pan, making sure to press biscuits up around the sides in each cup.
3. Spread ¼ tsp of horseradish sauce into bottom of each cup.
4. Put 1 Tbsp of chopped roast beef into each cup.
5. Top each cup with 1 tsp of gorgonzola and ½ tsp shallots.
6. Bake at 375 degrees until bubbly and biscuits are golden brown, about 10-12 minutes.

Yields 40 biscuit cups.

These Are a Few of My Favorite Things

I love it when two of my favorite appetizers combine to make one KILLER appetizer--in this case, Hot Bruschetta Brie. I stumbled upon this recipe a few years ago whilst perusing allrecipes.com, and instantly fell in love. I mean, what's NOT to love, right? Traditional bruschetta mixed with my favorite cheese of all time--brie. Actually, it used to be my favorite cheese of all time (I was basically reared with a wooden spoon and a wheel of brie), until I had an "incident" with a very questionable slice of brie and some fig preserves. I went on a year-long hiatus from my beloved cheese and have since recovered, albeit with a slight shudder at the memory. But that's neither here nor there...

This appetizer is simple, stunning, savory and...what's another "s" adjective?? Scrumptious? Sure. It's especially beautiful during the holidays, with the bright reds and greens from the tomatoes and basil. Serve with assorted artisanal breads--my personal fave is the Roasted Garlic loaf. I mean, you can never have too much garlic, right? Not while this Twilight craze is still going strong...

ANYway, here is the recipe. And I was just kidding about the wooden spoon...also (in case any of you are wondering), I am Team Edward.

Hot Bruschetta Brie
adapted from allrecipes.com

Ingredients
2 roma (plum) tomatoes, chopped
1 small onion, chopped
1 clove garlic, peeled and minced
1 Tbsp. chopped fresh basil
1/4 cup olive oil
1 (8 ounce) wheel Brie cheese

Directions
1. In a small bowl, mix roma (plum) tomatoes, onion, garlic, basil and olive oil. Cover and chill in the refrigerator at least 1 hour.

2. Remove top layer of rind from brie. Place brie in a small microwave safe serving dish. Microwave on high 1 minute, or until the cheese begins to soften. Spoon roma tomato mixture over the cheese. Microwave on high 1 minute, or until slightly melted. Serve immediately with artisanal breads.

Roasted Red Pepper and Feta Dip

In keeping with my feta obsession, I experimented with a new recipe this weekend while hanging out with my sister and brother-in-law. It's similar to my mom's yummy Artichoke Dip, but with feta instead of parmesan, and peppers instead of artichokes. Ok, so maybe they're not that similar. But they are both delicious. I love the combination of the tangy feta with the fiery peppers, and the Panko breadcrumb topping added a nice crunch to the creamy dip. It's kind of like a really gourmet pimiento cheese--either way, it's a keeper!

Ingredients

1 shallot, diced
1 12 oz. jar roasted red peppers, drained and chopped
1 8 oz. package cream cheese, softened
8 oz. feta, crumbled
1/2 cup mayonnaise
4 tbsp. butter
3/4 cup Panko breadcrumbs
Sliced baguette or pita chips

Directions

Pre-heat oven to 350 degrees. In a small saute pan over medium heat, melt 1 Tbsp. of butter and saute shallot until softened (8-10 minutes). Combine next four ingredients in a glass bowl; add shallots and blend well. *Note- Make sure the peppers are VERY well drained, so they do not add too much water to the dip. Pour mixture into 8×8 casserole dish and top with Panko breadcrumbs. Melt remaining 3 Tbsp. of butter and drizzle over dip. Bake for 25-30 minutes, until hot and bubbly. Broil for an additional 3-5 minutes, until the topping is crispy and golden brown.

Serve with a fresh, sliced baguette or pita chips.

Rosebud

So Day 2 of our weekend (or rather, 24 hours) in Atlanta started off pretty much perfectly--with Mimosas. I know you saw that coming...

Rosebud is another adorable eatery in Virginia Highlands. It's chic, yet comfortable--perfect for a girly brunch, but equally inviting for solo dining. I can imagine myself sitting at the bar on a Sunday mornig, chatting with the staff as I read the paper and try to decide what in the world to order. It's times like this I wish that I were a food critic so I could order everything on the menu and not feel weird or guilty, because you know, it'd be my job. That's about what we did. Not because it's our job but because we love food and we do what we want...good-bye diet, hello Big Nasty (more on that later).

We began our descent into gluttony with one of Rosebud's "Morning Starters"-- Hashbrown Casserole with Fresh Crab, Jalapeno, Caramelized Onions and Aged Cheddar. Out of this world. Everything tasted so fresh-- I thought at first that so many strong flavors (the crab, peppers, onions) would be overwhelming, but they blended perfectly. As you can see, I liked it.

Next up was the Wild Georgia Shrimp and Grits with Andouille Sausage, Caramelized Onions and Tomato Gravy. Our sweet waiter took the time to divide the dish into individual bowls for each of us--very thoughtful. The grits were the creamiest I have ever tasted--almost like a risotto. Normally, I don't care for tomato-based sauces in my shrimp and grits, but I was more than pleasantly suprised. In fact, I'm pretty sure we licked our bowls clean.

Our entrees were the Omelette Special (Braised Beef and some kind of cheese that was similar to Camembert--HEAVEN), the Big Greek Omelette, Brioche French Toast with Mascarpone and Rosemary-Orange Honey and everyone's favorite-- The Big Nasty. And by nasty they mean delicious. It's a beast of a sandwich with lightly breaded and fried chicken, topped with a scrambled egg, smoked bacon and cheddar.

I'm pretty sure I gained 10 more lbs. just writing about it, but I'd say it was worth it...can't wait to try and re-create some of these delightful dishes at home!

Girls Just Want to Have Fun…and Food…and Wine…

I love girls weekends…mostly because my girls love the same things I do…good food, great wine and even better company. This past weekend, we went to visit our dear friend Hope, who recently left us for the big ATL. We miss her terribly, but the upside is that we have the perfect excuse to make frequent trips to see her and I can check out all the fun places that I didn’t get a chance to try/wasn’t allowed to drive to when I lived there.

We started out at La Tavola in Virginia Highlands, where Hope is a hostess on nights and weekends. Sidenote--in all the 8 years I lived in Atlanta, I never went to Virginia Highlands. Boy, did I miss out. The area is full of amazing eateries, trendy boutiques and eclectic crowds. If only we’d had a few more days…but I digress.

La Tavola is everything I imagine an authentic trattoria to be…simple and intimate with a wine list to die for. Oh, and the food is pretty stellar too. We started our meal with some delightful Prosecco Rose and three appetizers-- Mozzarella Burrata with tomato conserva and crostini, Escarole and Sausage with Parmigiana-Reggiano fonduta and Bruschetta with cherry tomatoes, oregano, garlic and spicy ricotta. I love a good bruschetta, and this version was no exception. The cherry tomatoes were halved, instead of chopped or diced, which soaked up the flavor from the garlic and oregano beautifully. The spicy ricotta was smooth with a nice kick, and a welcome change from the traditional shredded parmesan or mozzarella that I’ve had in other bruschettas. The Escarole and Sausage was delicious, but the Burrata…oh the burrata. I had never heard of burrata until reading one of favorite blogs, Orangette. It’s essentially a ball of mozzarella, stuffed with more mozzarella that has been mixed with heavy cream. Cheese stuffed with cheese?? Yes, please! To quote the wonderful Molly Wizenberg of Orangette, “I am deeply in love with it”. I’ve heard that it doesn’t need more than a drizzle of olive oil and sea salt, but I honestly can’t imagine anything better than the delicious tomato conserve (sort of like a sweet tomato jam) that La Tavola paired with it-- it was the perfect complement to the smooth, creamy and slightly tangy flavor of the cheese. If I go missing one day, I'm huddled in the kitchen at La Tavola and eating my weight in burrata...

And moving on. There were several entrees that looked amazing, so we each decided to get something different and share (we’re sweet like that). The winners-- Smoked Risotto with Butternut Squash (one of my faves) and Boar sausage, Pork Porterhouse with Buckwheat Polenta, Saltimbocca alla Romana (veal scallopini) with prosciutto, sage, roasted fingerling potatoes and braised brussel sprouts, and Braised Beef Ravioli in a red wine reduction with marrow butter and fresh thyme. I'm drooling over my keyboard as I type...

The risotto was perfectly creamy, sweet from the butternut, and smoky from the boar sausage--incredible combination. I’m not sure how to describe the pork and polenta, other than really tasty. The veal was also delicious, and I can happily say that someone else besides Tyler Florence can make me love brussel sprouts. But my MOST favorite was the Braised Beef Ravioli. The ravioli was fresh and tender, and the marrow butter added an incredibly rich, velvety flavor. It is quite possibly the most sumptuous (ha! I’ve always wanted to use that word) dish I have ever enjoyed.
We were so in love with the restaurant that they basically had to kick us out so they could clean and go home. We headed back to Hope’s house to finish the evening with La Tavola’s dessert sampler and more wine (FYI, the Chocolate Nemesis cake is as serious as its name). We tore into that sampler like we hadn't eaten in DAYS (it was maybe 15 minutes).

Well five paragraphs and who knows how many words later, I guess what I meant to say was, I think I know where we're going for my birthday dinner. See you in April, La Tavola!

Turkey Meatloaf with Sun-Dried Tomatoes and Feta

I'm in the middle of what I like to call a "love affair with feta". It's all I want to eat, cook with, read about, etc. So when I was trying to figure out what to make Husband and some friends for dinner, this jumped out at me-- Giada's Turkey Meatloaf with Sun-Dried Tomatoes and FETA (yippee!). Done and done.

Now for all you meatloaf-haters out there (you know who you are, *cough* Heather), let me say this--this is NOT your momma's ketchup covered hunk 'o mystery meat. This is the good stuff. Gourmet meatloaf, if you will (who knew there was such a thing?). It's suprisingly moist (I say "surprising" because turkey is so much leaner and therefore, more likely to get dry) and full of flavor. I honestly felt like I could taste the Mediterranean...the tangy feta and sun-dried tomatoes came together beautifully. Not the most photogenic meal, but really, sometimes food tastes better than it looks. Not always...but sometimes.

Turkey Meatload with Sun-Dried Tomatoes and Feta
adapted from Giada de Laurentiis

Ingredients

Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk (I used Skim because that's what I had and it worked fine!)
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Spray a 9 by 5-inch loaf pan with cooking spray.

In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.

Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

*Pairs well with smashed baby new potatoes.

Robusto, Robusto, wherefore art thou, Robusto?

I had a really awesome rhyme that ended in "baguette" (get it--because "baguette" rhymes with "Capulet"--I'll wait while you give a courtesy laugh). I kill myself, sometimes...

But seriously, where has Robusto been all my life? I'll tell you where. Whole Foods. In the cheese section. With my name all over it.

I happened upon Robusto during one of my lunch breaks (Heather and I love to go to Whole Foods at lunch because they always have yummy samples so we can fill up and its free--sshh, don't tell on us). Anyway, there were several different cheese to sample that day but I can't remember anything past reaching the little plastic tongs in the clear dome because I think I might have swooned. It is the most amazingly delicious cheese I had ever tasted. It's described as a cross between Gouda and Parmesan, but who really cares because either way, Robusto cheese will change your life. Try it on a fresh baguette with some olive oil and a little sea salt, or add it to your favorite panini-- but I'd recommend sitting down the first time you try it so when you faint from sheer tastebud-ecstasy, you won't hurt yourself. Personally, I am looking to make the word's best homemade mac 'n cheese with this sucker...let the swooning begin.

Some Like it Hot

I’ve been craving a lot of Buffalo wings lately (no, I’m not pregnant). Not really sure why—other than the fact that they are awesome. You know what’s even awesomer—ahem, more awesome…Buffalo Chicken Dip. It’s everything you love about hot wings, minus the mess. I first saw the recipe in Taste of Home magazine but in my pre-Christmas cleaning frenzy, I apparently threw it away. So I Googled it (of course), searched through at least 100 versions that all claimed to be “the best” and finally settled on this one. How I have never heard of this before is BEYOND me. It was such a hit the first time I served it (to a bunch of hungry guys during a football game--no brainer), I made it twice in one week during Christmas. Sadly, no pictures of this one. You’ll just have to trust me.

Ultimate Spicy Buffalo Chicken Dip
Adapted from Adrienne Bailey, Mary England and Susie Cromer Clements

1 cup Ranch dressing
¾ cup chopped red onion
2 8-oz packages cream cheese, softened
3 boneless skinless chicken breasts, cooked and shredded OR one rotisserie chicken, shredded
1 cup Frank’s Hot Sauce (adjust to your tastes)
2 cups shredded Cheddar
Tortilla Chips and celery for dipping

Directions
1. Saute red onion in butter until tender (about 10 minutes); remove from heat.
2. In a large bowl, combine chicken, hot sauce, cream cheese, half of shredded cheddar and sauted onions.
3. Mix thoroughly and pour into baking dish.
4. Sprinkle remaining cheddar on top.
5. Bake uncovered for 25-30 minutes, until bubbly.
6. Serve with tortilla chips and celery.

*Adrienne’s note said this goes best with a nice cold beer, and I must say, I agree (preferably, Stella).

Christmas Comes Early

Any of you who might know me are well aware of my Williams-Sonoma obsession. I will happily spend hours perusing the tools, gadgets, recipes, books, etc. (not to mention, enjoying the tasty samples). Well, they just made my Christmas season. Why? I’ve had my eye on this wonderful little pancake pan…not just any pancake pan, I tell you…an Ebelskiver pancake pan. I know, I know…an Ebil-WHAT? Let me give you a little back story…my dear Uncle Charlie used to make Ebelskivers, a traditional Danish pancake, for my family when I was little. It was always such a treat, since we never made them in my own house. They are basically round pancakes that are light, fluffy, slightly sweet and pretty much a small piece of heaven. So last Christmas when I was doing my daily drooling over the Breville Panini Press at WS, I spotted the pan! It had been years since I’d even seen one…I had kind of thought they were hard to find. In any case, it was a little pricier than I wanted to spend at the time and I have been coveting it ever since. Imagine my absolutely DELIGHT when I received an email from WS this morning, announcing 1-day deals that they will be promoting throughout the month. Today’s deal? The Ebelskiver pan HALF-PRICE! I bought two (one for my parents), as well as the cookbook that accompanies it. It is filled with both sweet and savory recipes; every one of them looks divine (especially the chocolate ganache, pictured here--YES PLEASE). If you’ve got a pancake-lover in your family, head over to Williams-Sonoma today and pick up this fabulous gift! i don't know about you, but I'm looking forward to Christmas-morning breakfast…

*Photo from http://www.williams-sonoma.com/

DC Weekend Kick-off at Jaleo

So I arrived in DC on Friday evening, with just enough time to share a bottle of red wine with my friend Emily, do a little catching up and then hit the sack so as to rest up for the big weekend.

Saturday started like this...

Emily suggested this fabulous tapas restaurant, Jaleo, for brunch. At first I was skeptical...tapas? For brunch? Don't get me wrong, I LOVE tapas. I also love to eat. A lot. Particularly at breakfast (I mean, it's the most important meal of the day). Anyway, we got this cute little table right in front of the window so we could people-watch as we ate (I adore sidewalk cafes/restaurants for this very reason). We started off with a Mimosa (duh) and an order of Pan con Tomate, topped with Manchego. Pan con Tomate is a very traditional Spanish tapa. It's basically rustic bread that has been smeared (for lack of a better term) with fresh garlic and a juicy, ripe tomato. This version was topped with one of my favorite cheeses OF ALL TIME-- Manchego. Manchego is a sheep's milk cheese from the La Mancha region of Spain. It. Is. DELICIOUS. Some people compare it to feta, although it's not as salty. In any case, if you have never tried Manchego (shame on you!), I highly recommend that you run out this very minute and get some.

Next, we ordered Revuelto de queso y set--scrambled eggs with chef selected wild mushrooms and cheese. I forgot to ask what kind of cheese was in the dish, but whatever was used was wonderful. I also forgot to take a picture. But don't worry- I DID get a shot of another brunch highlight--complimentary roasted garlic in olive oil and rosemary with fresh bread. Needless to say, I was in heaven. While there were so many other dishes we wanted to try (such as pancakes made with Spanish extra virgin olive oil--the more carbs, the better), we were actually full after our two dishes. We also knew we were headed for a day of sipping and tasting at the MCES, so we needed to pace ourselves.

Exhibit editorial to come...

My "Saved by the Bell" Moment

Man, I tell you--nothing like being surrounded by celebrity chefs for the weekend to provide some major inspiration to get in the kitchen and make some magic. With this sort-of-new job that I'm still getting used to, I confess that I feel overwhelmed at times with all I want to do (and feel like I should be doing) with this blog. Kind of reminds of that episode from Saved by the Bell where Jessie gets hopped up on caffeine pills and proceeds to get hysterical while singing "I'm So Excited" before totally breaking down (you all know what I'm talking about)...except that I'm not taking caffeine pills and I'm breaking down in Husband's arms instead of Zack Morris's. ANYWAY...the weekend in DC was an absolutely incredible experience. I'll be posting the highlights soon --undoubtedly while hearing Jessie's voice in my head yelling, "There's never enough time!". Sigh.