A Mighty Sword

Soy and Jalapeno Marinated Swordfish with Sesame Roasted Potatoes and Greens
After seemingly endless fish dishes for the past several weeks, what is this temporary pescatarian to do? I really love salmon. I mean, ours is a truly passionate affair - but there are only so many times I can make it for my husband before he opts for Burger King instead. Enter the mighty swordfish - a surprisingly mild and "meaty" fish. It doesn't flake like salmon or cod and instead offers an almost chicken-like bite. I found a couple of lovely steaks at Trader Joe's and decided to make use of my recently invigorated garden greens. This was a good meal for two. Quick to make and light enough for our recently warmer and sunnier evening hours, but still extremely satisfying. Pairs great with a chilled glass of Pinot Gris . . . mmmm!

Ingredients
- 2 5-7 oz. swordfish steaks
- 1 jalapeno pepper, seeded and diced
- 3 Tbsp. olive oil, divided
- 2 Tbsp. lemon juice
- 1 Tbsp. rice vinegar
- 2 Tbsp. soy sauce
- salt and fresh ground pepper
- 2 tsp. toasted sesame seeds
- 1 tsp. garlic powder
- 2 small sweet potatoes, scrubbed and sliced into 1" chunks
- 1 small Yukon Gold or similar potatoes, quartered
- 1 Tbsp. butter
- a couple of handfuls of fresh garden greens (arugula, baby lettuce, etc.)
- 1 tomato, sliced

In a small bowl, whisk together soy sauce, lemon juice, vinegar, 1 Tbsp. olive oil, and diced jalapeno pepper. Place swordfish steaks in a shallow dish (such as a pie dish) and season both sides with salt and pepper. Pour soy sauce mixture over steaks and cover evenly. Cover dish with plastic wrap and allow fish to marinate in refrigerator for at least one hour. (A great way to plan ahead is to whip up the marinade in the morning before work - when you get home, dinner is only about 25 minutes away!)

To roast the potatoes, preheat the oven to 425˚F and line a baking sheet with foil spritzed with cooking spray. Toss together potato chunks with garlic powder, 1 Tbsp. olive oil, sesame seeds, and salt and pepper. Spread potatoes out evenly on prepared baking sheet. Roast in oven for about 20-25 minutes until the potatoes have become soften and slightly browned on the edges. Remove from oven.

To assemble and complete the meal, divide greens and tomato slices among two plates and top with equal portions of roasted potatoes. To sear the fish, heat butter and remaining Tbsp. of olive oil in a heavy pan over medium-high heat. When oil is hot, arrange fish in pan, reserving marinade. Sear for 2-3 minutes, turn over and sear the other side for 2-3 minutes. The fish should be lightly browned and still opaque in the middle. Remove fish from heat and tent with foil while you prepare the pan sauce.

While fish rests, lower heat to medium and pour reserved marinade into the remaining oils in pan. Stir vigorously with a wooden spoon, scraping any browned bits from the bottom of the pan. The sauce will bubble and thicken quickly - about 1 minute. Remove from heat. Top each plate of greens, tomatoes, and potatoes with a swordfish steak then divide pan sauce amongst portions and pour over the fish. Eat up! It's good!

Moussak-It To Me!

Lamb Moussaka with Potatoes and Eggplant
I have been woefully negligent about food-blogging, but my excuse is work, work, work. More awesome directing gigs come at the cost of time to experiment in the kitchen. Thankfully, this Thanksgiving weekend has afforded me time (and ample leftovers) to create some culinary magic. My parents came up to spend Thanksgiving with us for a total of nine around our Thanksgiving table. It was a great night, but a 22 pound turkey (plus ample sides) left more leftovers than we knew what to do with. Days of delicious sandwiches have been followed by a gallon of turkey noodle soup, but what about all those mashed potatoes? There are a few recipes out there that I deem "Pain in the Ass Recipes" (my mom's delicious Pumpkin Chiffon Pie comes to mind). These are absolutely delicious dishes, but they don't get made all that often. Lasagne, ravioli, and German Chocolate cake rank amongst my favorites . . . but they are too much fuss to make unless I have the time on my hands to dedicate to a variety of steps, sauces, and a disaster of a kitchen. Well, today I decided to avoid the office all together and work from home. This allowed me to be a little closer to my stove and put in the time to create an amazing Greek-style dish utilizing all those delicious leftover mashed potatoes. While this is certainly not an "everyday" kind of recipe - it sure hits the spot on this cold December night! Try it if you have people to impress or a huge cold-weather appetite . . . or just a bunch of leftover mashed potatoes.

Ingredients
- 1 lb. ground lamb
- 1 large eggplant, trimmed and sliced lengthwise into 1/4"strips
- olive oil
- 1 onion, diced
- 1 red bell pepper, trimmed and diced
- 2 cloves garlic, minced
- 1/2 c. red wine
- 1/2 c. chopped kalamata olives
- 2 Tbsp. tomato paste
- 1 14.5 oz. can diced tomatoes and their juices
- salt and pepper
- 4 c. whole milk
- 1 stick butter
- 1/2 c. flour
- 4 egg yolks, whisked
- 1 tsp. white pepper
- 2 tsp. smoked paprika
- 1 tsp. all spice
- 1 tsp. red pepper flakes 
- 2 tsp. garlic powder, divided
- 1/2 tsp. ground cinnamon
- 1/2 tsp/ fresh grated nutmeg
- 2 Tbsp. fresh chopped oregano and thyme
- 2 Tbsp. fresh chopped Italian parsley
- leftover mashed potatoes (about 2-3 cups)

Begin by preparing the eggplant. Line a baking sheet with heavy foil and spritz lightly with cooking spray. Arrange eggplant slices on baking sheet and sprinkle one side with salt. Allow eggplant to "sweat" for about 10-15 minutes. Flip the eggplant slices over and repeat on other side. After little beads of condensation collect on eggplant, rinse with cold water and pat dry with a paper towel. Line up on baking sheet and heat oven to 425˚F. Sprinkle eggplant slices with chopped oregano and thyme and drizzle with 1 Tbsp. of olive oil. Roast for about 15 minutes, flip over slices drizzle with additional olive oil. Roast for another 10 minutes until eggplant is soft and tender. Remove from oven and set aside.

While eggplant is roasting, prepare the béchamel sauce. Heat milk to lukewarm in a small sauce pan. Do not bring to a boil. When milk is warm, set aside. Meanwhile, melt butter in a medium-sized sauce pan over medium heat. Once butter is melted, whisk in flour and continue to whisk for 1 minute until you have a smooth roux. Turn down heat slightly and slowly pour in heated milk about 1/2 c. at a time. Whisk the mixture together as you add the milk, it should create a smooth, creamy sauce. Once all the milk is added, take about 1/4 c. of mixture and slowly pour into whisked eggs, beating together with a fork until the egg mixture is smooth. (Tempering the eggs in this manner will keep them from curdling when you add them to the béchamel sauce.) Continue to slowly add the creamy sauce to the eggs while whisking together with a fork until you've added about 1 c. of the béchamel sauce. Once the eggs are brought to temperature, pour into the béchamel sauce and whisk to combine, set aside. Season with salt, 1 tsp. garlic powder, white pepper, and nutmeg to taste.

Once the béchamel sauce is prepared, work on the red sauce. In a large, heavy skillet, heat 1 Tbsp. of olive oil. Add chopped onion, pepper, and garlic and sprinkle with salt and pepper. Cook onion mixture for about 8-10 minutes until the onions are soft and sweet. Add the lamb, paprika, olives, 1 tsp. garlic powder, all spice, cinnamon, and pepper flakes to the skillet. Cook over medium heat until the lanb is browned and cooked through. Season with salt and pepper. Turn up heat slightly and add tomato paste, stir vigorously for one minute then slowly pour wine into the mixture. Bring to a boil, add tomatoes, and turn heat down to low. Allow mixture to simmer, stirring occasionally for 15-20 minutes until the tomatoes are soft.

 To assemble the moussaka, preheat oven to 400˚F and spritz a 13x9" baking dish with cooking spray. Line a heavy rimmed baking sheet with foil and set baking dish inside (this will keep for oven clean in case the moussaka boils over). Pour 1/2 c. meat mixture on the bottom of the baking dish and spread around with a spatula. Arrange half the roasted eggplant slices on the bottom of the baking dish so that is covered completely (eggplant slices should overlap slightly.)

Pour half of the remaining meat mixture on top of the eggplant slices then top with about 2 c. of the béchamel sauce. Layer the remaining eggplant slices on top of the béchamel layer then top with remaining meat sauce. Pour about 2 c. of remaining béchamel sauce over meat layer and spread evenly. Top with mashed potatoes and spread evenly over moussaka, sprinkle potatoes with chopped parsley.

Bake moussaka in oven for about 40 minutes until the sauce mixture is boiling and the potatoes begin to brown on top. Remove from oven and allow to rest for about 10 minutes before serving. It is a time-intensive endeavor, but it's well worth the effort! Yum!

Curry on Home

Curry and Kale Soup with Potatoes and Lamb Meatballs
Soup is one of my favorite meals, not just because of its simplicity and versatility, but practically speaking, it's just a great way to put a twist on leftovers and use whatever is sitting in the crisper or pantry the day before I'm due for a grocery trip. The veggies in this yummy and spicy soup were what I happened to have, but it would be great with any number of produce choices (zucchini, leeks, or arugula certainly come to mind). Try it tonight for a quick and satisfying dinner.

Ingredients
- 1/2 lb. ground lamb
- 1 egg
- 2 Tbsp. dried bread crumbs
- 2 tsp. red pepper flakes, divided
- 2 tsp. Worcestershire sauce
- 1 tsp. ground cumin
- 2 Tbsp. grated Parmesan cheese 
- fresh Italian parsley
- 2 shallots, one grated, and one minced
- garlic powder
- olive oil for frying
- 1Tbsp. dry cooking sherry
- 2 carrots, grated and diced
- 2 pieces celery, grated and diced
- 1 tomato, seeded and diced
- 4 c. chopped kale
- salt and pepper
- 1 Tbsp. curry powder
- 1 tsp. smoked paprika
- 1 qt. chicken broth
- Parmesan cheese rind
- crumbled feta cheese

In a small bowl, combine ground lamb, bread crumbs, egg, grated Parmesan cheese, grated shallot, Worcestershire sauce, 1 tsp. red pepper flakes, 1 tsp. garlic powder, ground cumin, and 2 Tbsp. minced Italian parsley. Sprinkle with salt and pepper. Using fingers, combine mixture until ingredients are thoroughly integrated, but not over-worked. Carefully roll portions of the lamb mixture into 1 1/2" balls in the palm of your hand, set aside. The mixture will make about 12 small lamb meatballs.


In a medium, heavy-bottomed sauce pan heat olive oil, about 1 Tbsp. per batch over medium high heat. Add 6-7 meatballs to the hot oil. Carefully brown the meatballs, turning the meat carefully with a pair of tongs. When all sides have a nice brown crust, remove from heat. Cook the rest of the meatballs, adding more oil when necessary. The meatballs only need to be browned, they will cook through completely in the hot broth.

After you have removed the meatballs from the pan, add minced shallot and cook over medium, using a wooden spoon to scrape the brown bits from the bottom of the pan. After 2-3 minutes when the shallot has begun to soften, add carrots and celery. Sprinkle with salt and pepper and cook, stirring frequently, for about 5 minutes until vegetables have softened. Add cooking sherry to pan with diced tomato, curry powder, paprika, 1 tsp. pepper flakes, and 1 tsp. garlic powder. Stir frequently until most of the liquid has cooked off. Add chicken broth, Parmesan rind, and potatoes and bring heat to high. Bring mixture to a boil, cover, lower heat, and simmer for 10 minutes. 

Remove cover and add browned meatballs to mixture. Re-cover pot and simmer and additional 5 minutes. Remove cover and add chopped kale and 2 Tbsp. minced Italian parsley, stirring with a wooden spoon to combine. Cook with kale over medium for about 5 minutes, until it becomes bright green. Remove soup from heat and season to taste with additional salt and pepper. Serve soup with a crumble of fresh feta on top. Yummy stuff!

All Wrapped Up

Prosciutto-Wrapped Maple Salmon with Roasted Kale and Potatoes
Ahh, bacon in its many (and delicious) forms! Thick-cut with eggs and toast for breakfast, crumbled over a spinach salad, or even on an apple pie . . . bacon truly makes everything better. In its paper-thin prosciutto form, bacon is the perfect partner for a salmon fillet brushed with a light maple glaze - you just can't beat the sweet and salty combination! Try this for dinner with an easy side of roasted potatoes and kale, it makes for an easy and memorable meal for two.

Ingredients
- 2 6-7 salmon fillets, sprinkled lightly with salt and pepper
- 4 slices prosciutto
- 4 Tbsp. olive oil, divided
- 1 bunch kale, stems removed and torn into large pieces
- 6 small soft-fleshed potatoes such an Yukon Gold, quartered
- salt and pepper
- 1 Tbsp. soy sauce
- 2 tsp. sesame seeds
- 2 Tbsp. good quality maple syrup

Preheat the oven to 400˚F. Line a rimmed baking sheet with foil and spritz lightly with cooking spray. Spread potatoes and kale evenly on the baking sheet and sprinkle very lightly with salt and pepper. Drizzle evenly with 2 Tbsp. of olive oil and soy sauce and toss together. Roast in oven for about 15-20 minutes until potatoes are softened and browned and the kale is wilted. Toss occasionally during roasting time so that potatoes brown evenly.

Remove from oven and place in a medium bowl. Sprinkle with sesame seeds. Cover with foil to keep warm while salmon cooks.

While the kale and potatoes are roasting, wrap the salmon fillets in two slices of prosciutto each and secure with toothpicks. Heat remaining olive oil in a heavy skillet and sear salmon about 2-3 minutes per side so that a golden brown crust begins to appear. Remove from pan and place in a glass baking dish sprayed lightly with cooking spray. Brush each fillet with 1 Tbsp. of maple syrup. Bake in 400˚F oven after the kale and potatoes have been removed. Cook about 10-12 minutes until salmon is cooked through. Serve with potatoes and kale! Yum!

Souper Bowls!

Potato, Kale, and Sausage Soup with Roasted Tomatoes and Garlic Croutons
I adore the ease and flexibility of one pot meals. The very idea of getting a tasty and filling bowl balanced with protein, starch, and fresh veggies with such ease makes for one happy girl at dinner time. Cooking for two with conflicting schedules can be a challenge, so meals spent together are a treat. A huge pot of delicious leftover soup means sitting down to a quick meal together before one of us needs to run off to work or rehearsal. Plus, just like a fine wine . . . soups only get better with age!


Ingredients
- 1 lb. cherry tomatoes, halved
- 6 Tbsp. olive oil, divided
- 2 tsp. oregano, divided
- 2 tsp. dried basil, divided
- salt and pepper
- 1 c. thinly sliced shallots
- 4 cloves garlic, minced
- 2 cloves garlic, finely grated
- 2 stalks celery, diced
- 1 large carrot, peeled and diced
- 1 c. dry white wine
- 1 bunch kale, stems removed and roughly chopped
- 2 qts. chicken broth
- 3 c. diced yellow-fleshed potatoes such as Yukon Gold
- 12 oz. flavored fully-cooked chicken sausage, cut into bite-sized chunks
- 1 old Parmesan rind
- 4 c. leftover good quality bread, cubed into 1 1/2" pieces
- grated Parmesan cheese for serving

Begin by roasting the tomatoes. Preheat the oven to 450˚ F. Line a heavy baking sheet with foil and spray lightly with cooking spray. Spread halved tomatoes evenly on sheet, sprinkle with salt and pepper and 1 tsp. each of dried oregano and basil. Drizzle with 2 Tbsp. of olive oil and roast in oven for about 20 minutes until the tomatoes are softened and begin to turn brown. Mix up the tomatoes about halfway through roasting time to help cook more evenly.

While the tomatoes are roasting, heat 2 more Tbsp. of olive oil in a large, heavy soup pot or Dutch oven over medium-high heat. Add shallots and sprinkle with salt and pepper. Cook for about 8-10 minutes, stirring occasionally, until the shallots begin to brown lightly. Add the celery and carrots and cook over medium heat for 4-5 minutes until vegetables begin to soften. Turn heat to high and add wine to deglaze the pan. Use a wooden spoon with scrape any browned bits from the pan. Add minced garlic and cook for 1-2 minutes. When the tomatoes are finished roasting pour into the pot with their juices and turn down the oven to 350˚F.

Add the chopped kale, chicken broth, diced sausage, Parmesan rind, and potatoes to the soup pot and turn the heat to high to bring soup to a boil. Sprinkle with additional salt and pepper. Once the soup is boiling partially cover and turn heat down to low. Simmer soup for 25-30 minutes until the potatoes are tender and the flavors have began to meld.

While the soup simmers over low heat, line a baking sheet with foil. In a small bowl whisk together 2 remaining Tbsp. of olive oil with 1 tsp. salt, grated garlic, and remaining oregano and basil. Place the bread cubes in a gallon-sized freezer bag and then drizzle with the garlic and olive oil mixture. Seal the plastic bag and shake until the bread cubes are covered evenly. Spread oil-covered bread cubes evenly on prepared baking sheet and bake in oven for 15-20 minutes until they croutons are dried out and turning golden brown.

After the soup has thoroughly simmered, remove from heat. Ladle into bowls and sprinkle each serving with a little grated Parmesan cheese. Add several toasted croutons to each bowl. Eat up! It's delicious!

To a Crisp

Crispy Caesar Salmon Fillets with Roasted Potatoes and Broccoli
Several clever uses of leftover homemade Caesar dressing and I was still facing a usable amount at the bottom of the jar. Going over the ingredients in my head (garlic, lemon, anchovies, Dijon mustard) it occurred to me it could be perfectly paired with a couple of thick, fresh salmon fillets. I rounded out this quick meal for two (easily doubled for the whole family) with roasted broccoli and potatoes. It's a great no-fuss weeknight dinner. Ready in less than 30 minutes- exactly what I wanted after a long day at work.

Ingredients

- 2 6-7 oz. salmon fillets

- 2 Tbsp. prepared Caesar dressing

- 1/4 c. dried breadcrumbs

- salt and pepper

- 8 oz. broccoli florets

- 3 little potatoes with waxy flesh (Yukon Gold, rose, purple, whatever), halved and quartered

- 2 Tbsp. olive oil

- lemon pepper

- garlic salt

- 2 Tbsp. vegetable or grape seed oil

Heat the oven to 425˚ F. Line a heavy rimmed baking sheet with foil and spray lightly with cooking spray. In a medium bowl, toss the quartered potatoes and broccoli florets with olive oil. Arrange in a single layer on the baking sheet. Sprinkle potatoes and broccoli with a few grinds of lemon pepper and some garlic salt. Place in the oven and roast until the vegetables are soft and begin to brown (20-25 minutes or so). 

While the vegetables are roasting, prepare the salmon. Blot the salmon fillets with a paper towel to get rid of any excess moisture. Sprinkle both sides of the salmon with salt and pepper then brush all over with the Caesar dressing. Dredge the salmon fillets in the dried breadcrumbs and set aside. Heat the vegetable oil or grape seed oil in a heavy, ovenproof skillet (a cast iron skillet works great). Once the oil is hot, place the breaded fillets in the hot oil and cook until the outside begins to turn brown and crispy (about 3 minutes per side). Place the skillet in the oven in the rack below the roasting vegetables and cook an additional 5-8 minutes until the salmon is cooked through. Remove salmon and vegetables from oven and divide amongst two plates. Serve it up!

Hamming it Up

Ham and Sweet Potato Hash with Caramelized Shallots 

Christmas dinner was a delicious success of scalloped potatoes, gingerbread cake, and ham. Oh so much ham! More ham than five of us could possible eat in a day. More ham than necessary for a huge pot of split pea soup, scrambles, and sandwiches. What to do with an excess of ham? I poked around the fridge and pantry for ingredients and came up with this delicious and easy meal perfect for breakfast, lunch, or dinner. Try it out next time you're facing a few slabs of uneaten hog!

Ingredients
- 3 medium sized sweet potatoes, diced into 1" chunks
- 2-3 large shallots, sliced crosswise into disks
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- salt and pepper
- 2 Tbsp. minced parsley
- 2 c. roughly diced leftover smoked ham
- 1 c. shredded cheddar cheese
- 4 eggs cooked to your liking (I like them poached!)

Preheat the oven to 425˚F. Line a large rimmed baking sheet with foil and spray lightly with cooking spray. Toss diced sweet potato chunks in olive oil and arrange in a single layer on prepared baking sheet. Sprinkle with a little salt and pepper. Roast in the oven for 20-30 minutes until the potatoes begin to soften and turn brown. Turn potatoes occasionally with a wooden spoon to prevent from sticking to the foil. Remove from oven.

While the potatoes are roasting caramelize the shallots. Melt butter in a large, heavy-bottomed pan over medium heat. Add shallots and break rings from disks with a wooden spoon. Sprinkle with salt and pepper. Allow shallots to soften slightly over medium heat for about 5-7 minutes. Reduce heat to medium-low and and caramelize shallots until they become very brown and soft. 

Once shallots have caramelized add roasted potatoes, ham, and parsley to pan and cook over medium until ham heats up and begins to brown. Meanwhile, heat broiler and prepare eggs to your liking (fried or poached works best). Once the ham and potato mixture is warmed through, sprinkle with an even layer of cheddar cheese and melt under boiler. Divide potato and ham hash among two plates and top with two eggs each. Serve with ketchup, Sriracha sauce, or your other favorite condiments! Very yummy!

One Chicken Three Dinners (Day One)

Buttery Roast Chicken and Potatoes
With fall definitely falling upon us, it's time for yummy oven roasted recipes. The taste of a tender and juicy chicken is just so very satisfying on the dinner table with raindrops beating on the roof outside. I had been craving a savory roast chicken ever since reading Julia Child's autobiography where she describes at length the succulent butter-drenched chickens she feasted on in France. Taking a cue from Julia, I put together this yummy and easy roast chicken recipe together with the intention of using every bit of it for two other leftover recipes (skin, bones, and all). This is the first night of the chicken feast, made possible and super delicious thanks to handfuls of fresh herbs given to me from Marion's beautiful garden.

Ingredients
- 1 5 lb. whole chicken, rinsed with innards removed and reserved*
- a small handful of fresh chopped rosemary, thyme, and marjoram
- salt and lemon pepper
- 1 large onion, quartered
- 2 lemons, halved
- 1 stick of butter, softened
- 4 Yukon Gold potatoes, halved
- 5-6 medium carrots, cut into thirds crosswise

Rinse chicken in cold water and pat completely dry with paper towels. Season the inside of the chicken with a sprinkle of salt and several grinds of lemon pepper. Place in a roasting pan and set aside. Preheat oven to 375˚F. In a small bowl blend together butter with about 2/3 of the fresh herbs with a fork. Rub the outside of the chicken completely with the butter- this will make the skin crisp and delicious. Season the outside of the chicken generously with salt and lemon pepper. Spread the legs of the chicken apart and sprinkle the inside of the chicken with the remaining fresh herbs then stuff it with onion quarters and halved lemons. Tie the legs together with kitchen twine and pin the skin flap closed with a couple of toothpicks.

Arrange the chicken at the center of the roasting pan and surround with sliced carrots and potatoes. Sprinkle vegetables with salt and pepper and place the pan in the oven. Roast chicken for about 90 minutes, removing every 25 minutes or so to baste with drippings. Chicken in cooked through when a thermometer placed in the center of a meaty part of the bird registers to 180˚F. Remove from oven and tent with foil. Allow meat to rest for about 10 minutes before slicing. I served mine with the roasted vegetables and some sauteed kale. It was a very tasty dish!

*After dinner, I removed any extra meat from the bird and saved it in a bag for chicken enchiladas. The bones, skin, chicken innards, and pan drippings I saved in a gallon freezer bag and placed it in the freezer so it would be ready for later.

Sweet Pea Serenade

Fast and Fabulous Creamy Pea and Potato Soup with Ham and Cheese Paninis
Surely I have sung the praises of soup before, but what the heck . . . here I go again. I just freakin' love soup and sandwiches for dinner. They're fast, inexpensive to make, and offer nearly infinite possibilities of ingredients to throw in a pot and shove between two slices of toasted bread. My panini press/griddle/grill is one of my favorite extravagant kitchen appliances. Is it necessary? No. It's not like a great set of knives or a food processor. But, it sure allows for a lot of kitchen creativity. I whipped this dinner up in less than a half hour. I made sandwiches for two, but the soup easily made enough for four with leftovers. Try it out for a quick and yummy weeknight family dinner!

Ingredients
- 4 slices crusty sourdough bread
- 4 slices Black Forest Ham
- 4 slices of your favorite cheese (I had Swiss with mine, my sweetie prefers cheddar)
- olive oil
- fresh ground pepper
- 1 qt. chicken broth
- 6 oz. smokey bacon, diced
- 1 medium onion, dinced
- 2 garlic cloves, peeled and minced
- leaves from 5 springs fresh thyme
- 8 oz. frozen peas
- 1 medium russet potato, washed and diced into 1" pieces
- 8 oz. cream cheese cut into 2" pieces
- salt and pepper to taste

Cook bacon in a medium sized heavy-bottomed pot over medium-high heat until bacon is cooked through and begins to crisp. Remove bacon from pot with a slotted spoon, reserving fat in the pot, and allow it to drain on a paper towel-lined plate. Add diced onion to bacon drippings and cook over medium heat, stirring occasionally, until onion begins to soften and turn translucent, about 5 minutes. Season with salt and pepper and add garlic. Cook for 1-2 additional minute, stirring to combine, until garlic becomes fragrant. Add potatoes, thyme, and chicken broth and turn heat up to high to bring to a boil. Once the mixture is boiling, cover and reduce heat to medium-low and simmer for 10-12 minutes until the potatoes are soft.

While the potato mixture simmers, prepare the paninis. Heat the panini press to high heat and brush one side of each slice of bread with a little olive oil. With the oiled side down, stack each sandwich with a slice of cheese, two pieces of ham, a couple grinds of fresh pepper, the remaining slice of cheese, and top it with a slice of bread with its oiled side up. Place paninis on press and grill for about 5 minutes until the bread is toasty and the cheese is melted. 

Once the soup has simmered, add peas, and cook for an additional 2 minutes for peas to heat through. Remove from heat and blend with an immersion blender or blend in batches in a regular blender. Blend until smooth. Return to low heat and add cream cheese, whisking until soup is smooth. Add cooked bacon and season with salt and pepper to taste. Serve in bowls with sandwiches.

License to Grill

Super Secret Service Sauce Burgers with Triple Threat Roasted Balsamic Potato Salad
Summer is finally here and it's time to relish in the long hours of light and balmy summer air with what else? Grilling. Nothing says summer better than firing up the grill for an evening of burgers, beer, and friendship. For several days prior towards our grilling-get-together, I mused over the possibilities and decided I had to develop my own "secret sauce" for our burgers. Lucky for you, I decided not to keep it a secret. Instead, I want to share this delicious jalapeño-spiked dressing with the masses. And what better side for a tasty burger than a decidedly non-mayonnaise based potato salad? It was a hit. This seasoned burger was easy to make and with caramelized onions . . . a complete masterpiece of grilling. Seriously. It's worth the effort. This recipe seems very involved, but it's really quite easy. Much of if can be done ahead of time and stored until you are ready to grill.

Ingredients
- 2 lbs. ground beef
- 8 hamburger buns
- sliced tomato
- lettuce
- sliced cheddar cheese
- garlic salt
- onion powder
- Worcestershire sauce
- salt and ground pepper
- 1/2 c. mayonnaise
- 1/4 c. ketchup
- 2-3 Tbsp. Sriracha sauce
- 1/4 c. diced pickled jalapeño peppers
- 2 medium sized sweet potatoes, diced into 1" chunks
- 3 Yukon Gold potatoes diced into 1" chunks
- 3 red potatoes, diced into 1" chunks
- 2 tsp. dried oregano
- olive oil
- 2 Tbsp. butter
- 3 medium sized sweet yellow onions
- 1 tsp. sugar
- 1/4 c. chopped Italian parsley
- 3 Tbsp. balsamic vinegar
- 2-3 large shallots, peeled and sliced thin crosswise
- juice from one lemon

SUPER SECRET SERVICE SAUCE
In a medium-sized bowl, whisk together mayonnaise, ketchup, Sriracha sauce, and jalapenño peppers. Season with 1 tsp. garlic salt and 1 tsp. of onion powder. Taste. Seriously . . . taste it for seasoning. Do you like it? Most likely it needs to be seasoned with salt and fresh ground pepper. Add a little of each. Taste again. If it is seasoned to your liking, go for it. If not. Try spicing it up with an extra squirt of Sriracha sauce and some extra salt and pepper. When the sauce it seasoned to your liking, cover in plastic wrap and store in fridge until you are ready for use. Can be made ahead of time, at least a day or two in advance if necessary.

TRIPLE THREAT ROASTED BALSAMIC POTATO SALAD
Preheat oven to 425˚F. Line a heavy baking sheet with foil and spray down with cooking spray to prevent potatoes from sticking. Arrange potatoes and sliced shallots on the baking sheet in a single layer and drizzle with 2-3 Tbsp. of good quality olive oil and balsamic vinegar. Sprinkle with salt, pepper, and dried oregano. Toss lightly with your hands to make sure that the oil is evenly distributed on the potatoes. Roast in oven for 25-30 minutes, until the potatoes have soften and are beginning to turn brown on the edges. If you taste one, it should be tender and sweet with a slight crispness in the skin.

Set potatoes aside for a few minute to cool and then place in a large serving bowl. Squeeze the juice from one lemon over the potato mixture and drizzle with 1-2 additional Tbsp. of olive oil to make sure than potato salad is moist. Toss with Italian parsley. Season with additional salt and pepper, if necessary. If you make this ahead, you can store it in the refrigerator for 1-2 days, covered in plastic wrap. If made shortly before serving, leave out, covered in plastic to be served at room temperature. So yummy!

 THE BURGERS
I have always believed the best way to make a slam-dunk burger is to season the meat prior to grilling. To make this flavorful beefy-beast, place ground beef in a large bowl and sprinkle liberally with salt and fresh ground pepper. Add 1-2 tsp. of garlic salt to the mix and 3-4 Tbsp. Worcestershire sauce. Work seasoning into ground beef with bare hands. When ingredients are thoroughly combined form 8 palm-sized 1/4 lb. patties with hands and arrange on a waxed-paper lined cookie sheet in a single lager for grilling. Press a small indentation into the center of each burger before grilling. This ensures that the burgers will remain flat and won't puff up when you cook them.

Grill burgers for 4-5 minutes per side over a hot grill for medium rare. Top with cheese and cover to melt for 1 minutes. Remove from grill and tent with foil for several minutes before serving. Slater burgers buns with Super Secret Service Spicy Sauce then sprinkle bottom with caramelized onions. Top with a burger patty, tomato slice, lettuce, and bun top. Serve with potato salad. It's seriously so good. I promise. The sauce definitely has bite to it. If you like spicy stuff, you won't be disappointed.



 

Happy Hanukkah and Latke Love to You

Super Potato Latkes
It was a Hanukkah miracle when the vocally atheistic Jordan became nostalgic for traditional holiday fare. On our monthly outing to Costco he asked if we could stop by the grocery store to pick up some Matzo on the way back so he could make a pot of Matzo ball soup. He then asked if I would be making the delicious latkes I always bragged so much about. Yep. It's true, I make the best latkes ever. I said sure, why not? It's the perfect night for them, right? So cheese grater in hand, I went to work frying up these delicious potato pancakes. This is an incredibly simple recipe and SO good. Traditionally served at Hanukkah, they are really great any time of year for breakfast, lunch, or dinner. Try them with the traditional condiments of sour cream or applesauce, or my father's favorite (and slightly sacrilegious) topping, ketchup.

Ingredients
- 6-7 large russet potatoes
- 2 small sweet yellow onions
- 2 eggs
- 2 tsp. salt
- 1 tsp. pepper
- 1 c. flour
- vegetable oil for frying (lots of it)

Wash, peel, and grate potatoes with a large cheese grater. Peel and grate onions. In a large bowl, mix grated potatoes, onions, eggs, salt, pepper, and a little flour at a time until well combined. Heat 1/4" on vegetable oil in a large non-stick pan over medium-high heat. Spoon about 1/4 c. of mixture into hot oil to create individual latkes. Fry on both sides until golden brown. Remove from oil, and let drain on paper towels. While cooking mixture in batches keep finished latkes warm in a low oven. Serve with sour cream or apple sauce!

Meat and Potatoes: Italian Style!

Balsamic Marinated Flank Steak and Parmesan Garlic Mashed Potatoes
I'm a red-meat loving kind of girl. It's just so tender, delicious, and flavorful. And served alongside potatoes? Well, let's just say that few pairings are more pleasing to the pallet (although chocolate and peanut butter are a close second). Strangely enough, however, my favorite go-to inspiration source of Italian cuisine includes few traditional meat-and-potatoes dishes. What choice had I but to develop my own? Throwing together some of my favorite Italian-themed flavors I put together this delicious hearty dinner that I found particularly satisfying after tonight's seven mile run in the rain. I served it alongside a good helping of sauteed spinach with shallots. Enjoy.

Ingredients
- 1 2 lb. cut flank steak, scored on both sides in a diamond pattern
- 3 Tbsp. balsamic vinegar
- juice from 1 lemon
- 1/4 c. extra virgin olive oil, plus extra for drizzling
- 3 cloves minced garlic
- 1 Tbsp. fresh thyme leaves
- salt and pepper to taste
- 1 lb. little yellow potatoes
- 1 head garlic
- heavy cream
- 1 c. grated Parmesan cheese
- 1/2 stick butter
- 1 handful Italian parsley, chopped

Season steak of both sides with salt and pepper. In a small bowl, whisk together vinegar, lemon juice, olive oil, minced garlic, and thyme. Pour over steak and marinate in refrigerator for at least twenty minutes, overnight is okay too!

Preheat oven to 425˚ F. Slice the top of a head of garlic and place in the center of a foil square. Sprinkle with salt and drizzle with olive oil. Wrap into a packed and roast in oven for about 30 minutes until garlic becomes soft and brown. Meanwhile, begin boiling a large pot of water for the potatoes. Remove the roasted garlic from oven and allow to cool. Turn the oven to broil.

After steak has worked, place in an oven-proof dish and broil each side to desired doneness, (4 minutes per side for medium-rare). Remove from oven and allow meat to rest for about 5 minutes before slicing thin crosswise.

To make the potatoes, add potatoes, and to boiling pot of water and cook until very tender and can be easily pierced with the tip of a knife, about 15 minutes. Drain potatoes and return to pot. Squeeze roasted garlic into the potatoes and mash together with a potato masher. Add pieces of butter and a splash of heavy cream. Sprinkle in Italian parsley, grated cheese, and season with salt and pepper. stir together until thoroughly combined. If potatoes are a little dry, add a little more cream. Serve warm with steak. Good dinner!

Josh Steele's Slammin' Salmon Chowder

When avid fisherman and all-around hilarious guy, Josh Steele, brought home a bounty of delicious salmon from a recent trip, he had the good sense to break out his fish smoker and make some magic. Seriously . . . delicious! And there was so much of it. A huge bag of flaky, salty-sweet salmon. "Liz, do you think you can do something with this?" Yes . . . yes I can. No real drawback here, just the opportunity to whip up something new and tasty. October weather calls for big steamy bowls of chowder with warm crusty bread for dipping. It's a natural fit. Thanks Josh for this inspiration here. Your salmon rules! Bring back more please!

Ingredients
- 2-3 c. smoked salmon, flaked into bite-sized chunks
- 6 ears sweet white corn, kernels removed from cobs
- 1 red bell pepper, seeded and diced
- 1 orange bell pepper, seeded and diced
- 2 jalapeño peppers, seeded and minced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 yellow onion, peeled and diced
- 3 stalks of celery, trimmed and diced
- 2 small red potatoes, diced
- 4 Roma tomatoes, seeded and diced
- 1 tsp. dried dill
- 1 tsp. red pepper flakes
- 1 handful chopped Italian parsley
- salt and pepper to taste
- 1 qt. half and half
- 2 Tbsp. butter.

Melt butter in a large Dutch oven over medium heat. Add garlic and onion and cook, stirring occasionally over medium until onion becomes fragrant and translucent. Season with salt and pepper. Add celery, bell peppers, and jalapeño peppers. Cook until peppers begin to soften, about 2-3 minutes. Add corn, potatoes, bay leaves, and 1 c. water. Stir and combine ingredients. Cover and simmer about 5-7 minutes for potatoes to soften. Add salmon, tomatoes, pepper flakes, dill, parsley, and half and half. Watch the pot for the half and half to begin to bubble around the edges. Lower the heat to low and simmer about 10 minutes. Season with additional salt and pepper, remove bay leaves, and serve with warm crusty bread and butter.

Old is New Again

Spicy Pork Loin Chili and Roasted Potato Salad

What to do with a refrigerator full of tasty dinner-party leftovers? Granted a bacon-wrapped rosemary and garlic pork tenderloin with roasted potatoes and carrots is just fine and dandy reheated . . . However, my foodie buddy Dan was coming over with movies and beer and I wanted to put in a little more effort than plopping some meat and starch onto a plate, shoving into the microwave and hitting the "start" button. What did I have sitting around my cupboard? Beans of course! And (for some reason) a large bowl of tortilla chips growing more and more stale with each passing hour. Ah!! Instant inspiration: a quick and dirty pork chili recipe with an easy side dish. Perfection alongside cold beer with limes and The Shining.

Ingredients
- 2-3 c. diced cooked pork tenderloin (if wrapped in bacon, just cut that up too)
- 1 15 oz. can pinto beans
- 1 15 oz. can black beans
- 1 15 oz. can kidney beans
- 2 Tbsp. olive oil
- 1 clove garlic, minced
- 1 medium yellow or white onion, diced
- 1 7 oz. can diced green chilies
- 1 15 oz. can fire roasted tomatoes
- salt and pepper to taste
- 2 tsp. ground cumin
- 1 tsp. red pepper flakes
- 2 tsp. chipoltle chili powder
- 2-3 c. roasted potatoes and carrots
- 1 tsp. fresh rosemary, minced
- 1 shallot, minced
- 3 stalks celery, minced
- 1 tsp. Dijon mustard
- 1/2 c. mayonnaise
- tortilla chips
- sour cream and shredded pepper jack cheese

Heat olive oil in a large Dutch over over medium high heat. Add onion and garlic, season with salt and pepper, and cook until softened and translucent. Add tomatoes, beans with their juices, diced green chilies, pork, cumin, pepper flakes, and chili powder. Bring to a simmer, then lower heat to medium-low. Cover and cook about 20 minutes.

Meanwhile, dice carrots, celery, and potatoes. Combine in a medium bowl with shallot, mustard mayonnaise, and rosemary. Season to taste with salt and pepper. Add additional mayonnaise if mixture is too dry.

Remove chili from heat, season with salt and pepper to taste. Put a handful of broken tortilla chips at the bottom of each serving bowl. Ladle chili on top of broken chips. Serve with a dollop of sour cream and shredded pepper jack. Serve with potato salad on the side.

Steak Out!

Blood Orange Marinated Hanger Steak with Greekish Salad and Garlic Mashers

A few years ago on a trip with my parents in New York City I was fortunate enough to have dinner at Bobby Flay's Bar Americain, where I was also fortunate enough to eat the best steak ever to pass my lips. When I was about to order my favorite steak stand-by (fillet mignon, bloody rare) the knowledgeable waiter remarked, "Now what do you like about the fillet mignon?" I told him because it was always to tender. He then suggested something I had never heard of . . . THE HANGER STEAK. As tender as a fillet mignon but so much more flavorful, this under-the-radar cut was absolutely amazing. The question then became . . . where do I find it? It's not exactly something I can pick up at the local Albertson's. As luck had it, however, as I strolled passed the butcher counter at the Whole Foods about a year ago- there it was! Tender, juicy, flavorful, and incredibly inexpensive! Knowing that tonight is Fat Tuesday, my last day to enjoy meat before my typical 40 days of Lenten self-denial, I decided to treat myself. I rounded off the meal with a nice salad and mashed potatoes. Seriously, if you ever see this meat cut at your butcher's counter . . . pick it up! This marinade would also work well with flank steak. Yummy food in your face!

Ingredients
- 1 lb. Hanger Cut Steak
- 5 Tbsp. olive oil, divided
- 2 Tbsp. Worcestershire sauce
- juice of 1 blood orange
- 2 shallots, peeled and minced
- 2 tsp. Dijon mustard
- 1 tsp. hot sauce
- 2 Tbsp. rice wine vinegar
- salt and pepper
- 1/2 lb. Yukon Gold potatoes
- 2 Tbsp. heavy cream
- 1 head garlic
- 2 Tbsp. butter
- 5 oz. mixed baby greens
- 1 c. seedless red grapes, sliced in half
- 1 avocado, peeled, pitted, and sliced
- 4 oz. crumbled Feta cheese
- 1 tsp. dried oregano
- 2 Tbsp. red wine vinegar
- 1 Tbsp. honey
- 3 Tbsp. grape seed oil

Preheat oven to 350˚F. Cut top of head of garlic head off. Place garlic on a small sheet of aluminum foil, drizzle with 1 Tbsp. olive oil, and wrap in foil. Roast in oven for about 30 minutes until garlic is softened. Remove from oven and cool.

Meanwhile, combine 3 Tbsp. olive oil, rice wine vinegar, blood orange juice, hot sauce Worcestershire sauce, and 1 minced shallot in a small bowl. Whisk together with fork. Place steaks in a shallow baking dish, season both sides with salt and pepper and then pour marinade all over steaks. Cover and marinate in refrigerator for at least 30 minutes (or overnight).

While steak marinates, prepare salad dressing by whisking together red wine vinegar, grape seed oil, honey, oregano, and remaining shallots. Season with salt and pepper. Set aside.

Bring 4 quarts of water to a boil over high heat. Add potatoes and boil 10-12 minutes until potatoes are easily pierced by the tip of a knife. Drain, cover, and keep warm.

In a large skillet, heat 1 Tbsp. olive oil on high heat. Add marinated hanger steaks to hot pan. Cook 3 minutes per side for medium rare. Remove from heat and tent with foil.

While steaks are resting, combine mixed greens, avocado, grapes, and crumbled Feta. Dress salad with prepared dressing. Then mash cooked potatoes. Squeeze roasted garlic into potatoes, add butter and cream, and mash together. Season to taste with salt and pepper. Serve steaks with salad and potatoes. Eat. Enjoy. It's good stuff.

Soup Night

Fully-Loaded Baked Potato and Beer Soup with Cheddar and Chive Dippers

A new year is upon us full of new challenges and possibilities, but the weather has yet to change. January in Oregon is typically wet, cold, and grey. Being the frugal girl I am, I'll do anything not to turn on the heat in my apartment even though it's like living in a giant refrigerator. On nights such as these- I am in need of a hearty dinner that will warm me from the inside out. I put this recipe together as a twist on one of my favorite side dishes . . . the noble baked potato. But here, rather than playing second-fiddle to a rib-eye steak , the potato takes center stage.

Ingredients
- 4 slices thick-cut bacon, diced
- 1 Tbsp. olive oil
- 1 lb. small, yellow potatoes such as Yukon Gold, diced
- 1 yellow onion, diced
- 2 c. water
- 1 12 oz. bottle of dark ale
- 1 c. heavy cream
- 1 lb. grated sharp white cheddar cheese, divided
- 1 loaf ciabatta bread, sliced down the center
- 1/2 c. mayonnaise
- 1/4 c. chopped fresh chives
- salt and pepper to taste
- sour cream and extra chives for garnish

In a large, heavy soup pot heat olive oil over medium. Add diced bacon and cook, stirring occasionally, until browned. With a slotted spoon, remove bacon from pot and place on paper-towel lined plate to drain. Reserve bacon fat in pot. Return to heat and add onion. Cook over medium until onions are softened and translucent, about 5 minutes. Season with salt and pepper. Add potatoes, water, and bottle of beer. Raise heat and bring to a boil. Reduce heat to low, cover, and simmer about 20 minutes until potatoes are soft.

Meanwhile, in a medium bowl, combine half of the grated cheese, mayonnaise, and chives. Season with salt and pepper to taste. Divide mixture evenly among ciabatta bread slices and spread evenly on top. Place on a foil-lined baking sheet. Turn on broiler. Broil until cheese is melted and bubbly, about 5-7 minutes. Pay attention so that toasts do not burn. Remove toasts from oven and cover with foil to keep warm.

When potatoes are cooked through, remove soup from heat. Working in batches, blend about half of the soup in a blender (or use your trusty immersion blender) until creamy. Leave some potato chunks in the soup. Return soup in pot to low heat, add cream and remaining shredded cheese. Stir and cook until combined and warmed through. Add diced bacon to soup, season with salt and pepper.

Remove soup from heat. Divide among four bowls. Top with a dollop of sour cream and pinch of chives. Serve each bowl with a cheddar and chive dipper. Enjoy!