How to win an election

I must confess, I loved as a blogger the most always local elections. Yes, they're not so much in terms of the policy as a State and federal election where can I feed my inner wonk, but everyone loves a good train wreck. And candidates for the election of the city tend to train to run wrecks. Are the place where the ankle crazy biters, and spinner trying her hand a political eccentric. But since this is the holiday season, I feel like you are generous, so I "explain How to win an election" is exactly in this city. This is a total freebie people. And I give here don't worry, not the way of the nuclear launch codes. I'm just saying what has worked to win campaigns.

buy blog reviews

Mediterranean Delight

Since my best friend from growing up just moved back to Chicago, I decided to make her a Mediterranean/Middle-Eastern meal inspired by our favorite Lebanese restaurant in Ohio-the Beirut. If you've been to Toledo, Ohio, then you've definitely been to the Beirut since it's a place where everyone knows your name (and life story).  And on top of its warm atmosphere, it has spectacular food to boot. 

Some of the spices in these dishes are hard to find (like sumac and za'atar), but if you live in Chicago you can buy them at The Spice Market in Old Town. It's quite the destination for an avid cook if you haven't been there already.  

Here is what I served:

Grillled Lamb Meatballs with Apricot, Pine Nut, and Feta Couscous and Fattoush Salad

(recipes after the jump)

+

+

Grilled Lamb Meatballs with a Yogurt Cucumber Dipping Sauce:

Servings: 5

Ingredients

1 pound ground lamb

2 heaping tablespoons dry bulgur or brown rice, soaked in 1 cup water until soft (about 30 minutes), then drained
2 garlic cloves, minced
1 small onion, grated and drained
1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper
1 egg
1 teaspoon ground cumin
1 teaspoon ground paprika (optional)
2 tablespoons chopped parsley

2 tablespoons chopped cilantro (optional)
2 tablespoons olive oil
*I used paprika and cilantro

Preparation
1) Mix together everything but the oil with your hands. Form the mixture into ovals about the size and thickness of small hamburger patties.

2) Put the meat on skewers (as shown) and brush it with the oil. Grill or broil the patties for about 4 to 5 minutes on each side. Alternatively, grill the meatballs in a grill pan (or on a grill) for 4-5 minutes per side, flipping to make sure they don't burn. Bake in the oven for 10-15 minutes at 400 degrees until the internal temperature reaches 165 for well done. 

3) Serve with the dipping sauce:

Yogurt Dipping Sauce:

1 cup Greek yogurt (I use 2% Fage)

1 diced cucumber

1 Tbsp minced parsley

1 pinch each of ground cumin and salt

Stir together all ingredients and set aside. Refrigerate until ready to serve. 

Couscous, Apricot, and Pine Nut Dressing 

(The recipe calls for bulgur, but I use couscous)

Servings: 8

Ingredients
1/4 cup extra-virgin olive oil
2/3 cup pine nuts (3 1/2 oz)
1 large onion, finely chopped (1 1/2 cups) (I used half an onion)
1 cup coarse bulgur* (I used couscous)
1 1/2 cups water
1/2 cup dried apricots (preferably California; 3 oz), finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
4 oz feta, coarsely crumbled (3/4 cup)
1/2 cup chopped fresh flat-leaf parsley

Sky's additions:

1/2 tsp za'atar

1 squeeze of a lemon

Preparation

1) Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook pine nuts, stirring constantly, until golden, 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain.

2) Add onion to pan, then reduce heat to moderately low and cook, stirring occasionally, until softened but not browned, about 6 minutes. 

3) Stir in water, apricots, salt, and pepper and bring to a boil. Add couscous, stir, remove pan from heat, and let stand, covered, about five minutes.  Fluff with a fork and allow to cool slightly.  Stir in nuts, feta, parsley, and salt and pepper to taste. I added a 1/2 tsp of za'atar at the end and a squeeze of lemon juice. 

Fattoush: 

Servings: 7

Dressing

4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes

3 tablespoons (or more) fresh lemon juice

2 tablespoons (or more) pomegranate molasses (I used honey)

2 small garlic cloves, minced

2 teaspoons (or more) white wine vinegar

1/2 teaspoon dried mint 

3/4 cup extra-virgin olive oil

Kosher salt

Preparation:

Combine sumac with soaking liquid, 3 Tbsp. lemon juice, 2 Tbsp. pomegranate molasses, garlic, 2 tsp. vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.

Salad

2 8-inch-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces 

1/4 cup extra-virgin olive oil

Kosher salt

3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved

1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise

6 scallions, thinly sliced (I only used 2) 

2 Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4-inch strips (I used 3/4 bag of romaine lettuce)

2 cups (loosely packed) flat-leaf parsley leaves (I did not add this to the salad)

2 cups purslane leaves or additional 3/4-inch-strips romaine lettuce (I didn't bother with this either)

1 cup fresh mint leaves (optional) (I didn't use this)

Ground sumac (optional)

Preparation:

1) Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt. Toast in a 400 degree oven for 8-12 minutes, turning often until golden brown and crispy. 

2) Mix tomatoes and next 6 ingredients in a large bowl. 

3) Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. 

4) Add pita; toss once. Sprinkle sumac over, if desired.

PC: Cookie Magazine, Gourmet, and Bon Appetit

pelametalero

pelametalero

The Guest with the Best (Dessert)

There's nothing like Summer to bring out the picnic-goer and bbq-lover in all of us. Since it's always wise not to arrive empty-handed, bring along one of these sinful desserts to really get the party going:

Dulce de Leche Cheesecake Bars and Key Lime Coconut Bars.

I brought both to a recent cooking club and my health-conscious friends made 'all gone' like they were fat free cookies. Pretty impressive considering it's bikini season. 

Dulce de Leche Cheesecake Bars:

Even if you don't think you like dulce de leche, give these a try. They're delightful and taste more like caramel.  And don't forget the sea salt at the very end. It brings out all the sweet flavors.

Key Lime Coconut Pie Bars:

Just as good and if not better than any key lime pie I've tried in my life. If you don't like coconut, just omit it from the recipe all together.

PC: Bon Appetit 2010, A Feathered Nest

Recipes after the jump:

Dulce de Leche Bars:

Crust:

• Nonstick vegetable oil spray
• 2 1/4 cups finely ground graham crackers (from about 17 whole graham crackers)
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 10 tablespoons (1 1/4 sticks) unsalted butter, melted

Filling:

• 3 8-ounce packages Philadelphia-brand cream cheese, room temperature
• 1 cup sugar
• 3 large eggs
• 1/2 cup purchased dulce de leche*
• 2 teaspoons vanilla extract

Glaze:

• 2/3 cup purchased dulce de leche
• 3 tablespoons (or more) heavy whipping cream
• Fleur de sel**

Preparation

For crust:
Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.

For filling:
Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.

For glaze:
Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). DO AHEAD: Can be made 2 days ahead. Cover; chill.

Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle bars with fleur de sel.

* A thick, sweet sauce made from caramelized sugar in milk or from sweetened condensed milk; available at some supermarkets and specialty foods stores and at Latin markets.

** A type of sea salt; available at some supermarkets and at specialty foods stores.

Key Lime Bars:

Crust:

1 1/2 c. graham cracker crumbs

2 T. sugar

1/2 c. sweetened, flaked coconut

1/3 c. melted butter, melted

Filling:

3 14 oz cans sweetened, condensed milk

1/2 c. sour cream

3/4 c. key lime juice (I used bottled key lime juice from the grocery store)

1 Tbsp. grated lime zest

Topping:

Whipped cream and toasted coconut for garnish

Preheat the oven to 350 degrees.  Line an 8 x 8 square baking pan with parchment paper, overlapping the paper over the sides to create handles for later.  Mix the crumbs, sugar, coconut, and butter in a bowl and press into the pan; bake for 8-10 minutes.  Remove and cool slightly.

While crust is cooling, make the filling. In a bowl, add the remaining ingredients: sweetened, condensed milk, sour cream, lime juice, and lime zest.  Whisk to combine until smooth and creamy.  Pour on top of crust; bake for 8-10 minutes (my oven took around 14 minutes) until firm to touch but not browned at all.   Cool at room temperature, then chill completely.

Top with whipped cream and toasted coconut*

*to toast the coconut, line a baking sheet with parchment paper; spread a thin layer of sweetened, shredded coconut on top, and bake at 350 degrees for 5-6 minutes until it's lightly golden brown)

Double Whammy

Grilled Shrimp with Vietnamese Vinaigrette

+

Grilled Curry Zucchini, Red Bell Pepper, Japanese Eggplant, and Arugula Salad with Yogurt Dressing

After a few weeks of intense travel and heavy eating with my family (shame on me), I decided to lighten things up a bit with a low fat meal that tastes anything but light: Grilled Shrimp with Vietnamese Vinaigrette and Grilled Curry Zucchini, Red Bell Pepper, Japanese Eggplant, and Arugula Salad with Yogurt Dressing. The exotic flavors of the Vietnamese Vinaigrette and Yogurt Dressing are finger-licking good and it's by far one of the best meals I've ever prepared. I paired mine with simple couscous (just flavored with salt and pepper) and let the Vietnamese Vinaigrette do the talking.  (Be sure to add an ample amount to finish off the dish before serving).

Recipes after the jump:

Grilled Shrimp with Vietnamese Vinaigrette
Serves: 8
Prep time: 15 minutes

Ingredients:
1/2 cup lime juice, plus wedges for serving
1/4 cup brown sugar
4 scallions, thinly sliced
2 large shallots, finely chopped
2 seeded jalapeno chiles, minced
2 tbsp plus 2 tsp soy sauce (recipe calls for fish sauce)
2 large cloves garlic, minced
1/2 tsp toasted sesame oil
4 tsp grapeseed oil
32 extra-large shrimp, (2 lbs), peeled and deveined

1) In a medium bowl, whish together the lime juice, brown sugar, scallions, shallots, jalapenos, soy sauce, garlic and sesame oil.

2) Preheat the grill to high. (I used a grill pan).  Transfer 1/2 cup of vinaigrette to a large bowl; whisk in grapeseed oil.  Add the shrimp, season with salt and pepper and toss to coat.  Grill the shrimp, flipping halfway through, until just cooked through, about 2 to 3 minutes per side.

3) Transfer the shrimp to a platter; drizzle with some of the remaining vinaigrette.  Serve with lime wedges.

Make ahead: Mix the vinaigrette the night before and keep it refrigerated.  All you need to do later is whisk in the grapeseed oil and add the shrimp before grilling.

Grilled Curry Zucchini, Red Bell Pepper, and Arugula Salad with Yogurt Dressing:
Serves: 8

Ingredients:
1/2 cup plain Greek Yogurt (I used fat free)
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped red onion
1 1/2 tsp lime zest plus 1/4 cup fresh lime juice
3 tsp white whine vinegar (I used red wine because it's all I had)
2 tbsp EVOO
4 tsp curry powder
2 lbs zucchini (4 medium), cut into 1" thick slices, quartered
2 red bell peppers, quartered lengthwise and seeded
2 cups arugula or baby green salad
Sky's addition: 1 small Japanese eggplant, sliced into 1" pieces and quartered

1) In a large bowl, whisk together the yogurt, cilantro, red onion, lime zest, lime juice, and vinegar.  Season with salt.  Cover and refrigerate until ready to use.

2) Preheat the oven to 375 degrees.  In a large bowl, whisk together the EVOO and curry powder.  Add the vegetables and toss to coat.  Season with salt and toss again. Roast the vegetables for 35-40 minutes, flipping halfway through until just cooked through and tender. Transfer vegetables to a large baking sheet to let cool completely.

3) Once cool, toss with arugula and enough dressing to lightly coat.  Season with salt.  Transfer to a salad platter and serve immediately with remaining dressing on the side.

Recipes and images: Rachelraymag.com

Sunday Funday

Last Sunday my husband and I had three families over for a relaxing and enjoyable Sunday night dinner.  With Italian fare that was adult and kid-friendly and a group of well-behaved toddlers, the night went off with a hitch ending with a toddler dance party to Mumford & Son's and Skillet Almond Shortbread. (It's quite the combo I have to say).  I can't think of a more perfect (or adorable) way to end the weekend.

Here's what I served:

Kale Caesar Salad

I used green kale and a mixture of two store-bought Caesar dressings.  One that is creamy and the other that is more of a vinaigrette

Brussel Sprout, Caramelized Onion, and Pancetta Pizza:

Be sure to use store-bought pizza dough (like Whole Foods whole wheat version) and don't forget the lemon juice and hot chili oil at the end that really makes this pizza one-of-a-kind.

Sicialian Meatballs

The most wonderful meatballs I've ever had with a special surprise on the inside-pine nuts and currants

Chile Shrimp with Butter Beans, Capers, and Couscous
Hot and spicy yet lemony and buttery-the perfect combo for my health-conscious friends

Roasted Broccoli and Summer Squash
This simple and tasty side dish always does the trick

Skillet Almond Shortbread Cake
The most addictive cake I've ever had. I made it 4x this week for various reasons.

PC: Kale Caesar Salad: Tastingtable, Food & Wine for picture 2, 3, 5, picture 4: Simply Recipes, 6: Food Network

Skillet Almond Shortbread

It's recipes like these that make my chocolate allergy a walk in the park. Trisha Yearwood's Skillet Almond Shortbread is moist, flavorful, and has the perfect buttery shortbread flavor that's finished off with crunchy toasted almonds.  It will forever hold a special place in my heart and freezer. 

If you have a nut allergy, omit the nuts entirely, it's just as delicious.

Recipe after the jump:

Ingredients

Nonstick cooking spray

1 1/2 cups plus 2 tablespoons sugar

3/4 cup (1 1/2 sticks) butter, melted

2 large eggs

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon almond extract ****(I use vanilla extract)

1/2 cup sliced almonds with skins

Directions

Preheat the oven to 350 degrees F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray.

In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons sugar. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving.

PC: Food Network

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood

Greek Quinoa Salad

With a strong taste for feta, I concocted this awesome Greek Quinoa Salad that is perfect as a healthy snack or side. Pair it with a grilled chicken breast and call it spa day. 

Recipe after the jump:

Ingredients:
1 cup quinoa
1/2 tsp salt
2 cups water

Salad:
1 red pepper, chopped
1 small red onion, chopped
1 cup cherry tomatoes, quartered
1 cup diced english cucumber
1 cup sliced black olives
feta for sprinkling

Whisk together the dressing:

3 tablespoons freshly squeezed lemon juice

1 tablespoon red wine vinegar

1/4 teaspoon dried oregano

1 clove garlic, smashed and finely chopped to a paste

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

Bring the quinoa, salt, and water to a boil.  Once it's boiling, cover and simmer for fifteen minutes.  In the meantime prepare the salad and dressing (separately from one another).  When the quinoa is done, remove it from the heat, fluff with a fork, and add to a separate bowl.  Allow to cool.  Once cool, add the salad ingredients and toss with the dressing.  Sprinkle with feta and enjoy!

PC: kaaltv.com
Dressing recipe: Bobby Flay

Chile Shrimp

Chile Shrimp with Butter Beans and Lemony Couscous

There's nothing I love more than a restaurant-worthy meal that is healthy, easy to make, and can be made in ten minutes flat.  My Mother-in-Law recently introduced me to Chile Shrimp with Butter Beans and Lemony Couscous and it is fantastic as a light appetizer or entree.  It has the perfect amount of spice that's balanced by a lemony couscous topped with meaty butter beans and capers.  I recently served it with a kale caesar salad and a brussel sprout, pancetta, and parmesan flatbread (which I will feature soon).

Recipe after the jump:

2/3 cup couscous 3 tablespoons extra-virgin olive oil
1 pound shelled and deveined medium shrimp
1/2 teaspoon crushed red pepper
2 tablespoons unsalted butter
One 15-ounce can butter beans, rinsed and drained
2 tablespoons capers
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped parsley

In a bowl, stir the couscous with 3/4 cup of boiling water. Cover with a lid and steam for 5 minutes. Fluff with a fork.

Meanwhile, in a nonstick skillet, heat 2 tablespoons of the oil. Add the shrimp and crushed red pepper and cook over moderately high heat until golden, 2 to 3 minutes; transfer to a plate. Add the butter to the skillet. Add the beans, capers and lemon juice and cook, stirring, for 2 minutes.

Fold the bean mixture, parsley and remaining 1 tablespoon of olive oil into the couscous; season with salt and pepper. Serve topped with the shrimp.
Recipe/PC: Food & Wine

Peer Pressure

Looking for a showstopper? Check out Crack Pie, the cult classic dessert crafted by James Beard-rising star chef David Chang from his famous bakery Momofuku Milk Bar in NYC. (Wow, that was a mouthful).

Now, obviously you should steer clear of anything called crack, but I swear this is actually the good kind. It's the sort of pie that makes you hate yourself for realizing how little self control you have when it comes to something so dangerously addictive.  Try it, everyone's doing it. I mean I have been for the past four nights and I'm fine. (Leftovers are killer).

I think it's my favorite pie of all time. 

Recipe after the Jump

Crack Pie

LA Times Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling. Also, for those of you who don't know, 'scant' means a little less than called for.  

Cookie for crust 

2/3 cup plus 1 tablespoon (3 ounces) flour 

Scant 1/8 teaspoon baking powder 

Scant 1/8 teaspoon baking soda 

1/4 teaspoon salt 

1/2 cup (1 stick) softened butter 

1/3 cup (2 1/2 ounces) light brown sugar 

3 tablespoons (1 1/4 ounces) sugar 

1 egg 

Scant 1 cup (3 1/2 ounces) rolled oats

1. Heat the oven to 375 degrees. 

2. In a medium bowl, sift together the flour, baking powder, baking soda and salt. 

3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy. 

4. Whisk the egg into the butter mixture until fully incorporated. 

5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated. 

6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Crust 

Crumbled cookie for crust 

1/4 cup (1/2 stick) butter 

1 1/2 tablespoons (3/4 ounce) brown sugar 

1/8 teaspoon salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

Filling 

1 1/2 cups (10 1/2 ounces) sugar 

3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar 

1/4 teaspoon salt 

1/3 cup plus 1 teaspoon (3/4 ounce) milk powder 

1 cup (2 sticks) butter, melted 

3/4 cup plus a scant 2 tablespoons heavy cream 

1 teaspoon vanilla extract 

8 egg yolks (yes, you read that right)

2 prepared crusts 

Powdered sugar, garnish

1. Heat the oven to 350 degrees. 

2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla. 

3. Gently whisk in the egg yolks, being careful not to add too much air. 

4. Divide the filling evenly between the 2 prepared pie shells. 5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), 20-25 minutes. Remove the pies and cool on a rack. 

6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

PC: Bon Appetit, Recipe: LA Times

Mee-baw!

After one of many lunches at Potbelly's, my son Wyatt's first word was "meatball!" .  There's nothing cuter than when your kids start to talk and nothing better than when they can tell you what they want. Luckily I found a recipe on Pinterest that (almost) matches his enthusiasm with flavor.  (He's pretty enthusiastic).  They're moist, hearty, and absolutely delicious.  And I tried it with both ground turkey and beef.

Add them to your favorite spaghetti marinara or else enjoy them plain.  Recipe after the jump:

Turkey or Beef Meatballs
Yield: about 12-14 meatballs

Ingredients:
1 lb ground round or ground turkey
2 eggs beaten with a 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko
1 small onion, minced
2 cloves garlic, minced
1/2 tsp oregano
1 tsp salt
freshly ground pepper
1/4 cup minced basil

Mix all of ingredients together with your hands.  Form meatballs into the size of a golf ball.  Bake at 350 for 30-35 minutes or until the internal temperature registers to at least 165 degrees.

PC: Wishfulchef.com
Recipe: courtesy of Pinterest

V Day

Looking to do something romantic at home? Skip the crowds and go for this hot and spicy menu that will make you fall in love all over again.  It's so good that that it will probably earn you the 'Kitchen Goddess' moniker... which could easily lead into other pet names if you play your cards right.  

It starts with a Whipped Feta and Heirloom Tomato crostini that should be paired with a crisp, white wine.  It's followed by a Spicy Caesar Salad with bacon and red chiles in honor of V Day.  The main event is the juiciest and most flavorful Paprika Roasted Chicken cooked over crispy (duck fat) potatoes.  And the icing on the cake is the most refreshing Lemon Yogurt Pound Cake with a citrus glaze. Happy V Day!

Heirloom Tomato Crostini with Whipped Feta

(my new favorite crostini of all time)

Spicy Caesar salad with bacon
(I've made it as is and low fat with light mayo and turkey bacon and it is still amazing)

Paprika roasted chicken with potatoes

(By far the best roasted chicken I've ever made)

Lemon yogurt citrus glazed pound cake

Recipes after the Jump

Heirloom Tomato Crostini by Ina Garten:
-Makes 20 to 25 crostini; serves 6 to 8

Ingredients:
6 ounces good feta cheese, crumbled
2 ounces cream cheese, at room temperature
2/3 cup good olive oil, divided
2 Tbsp freshly squeezed lemon juice
kosher salt
freshly ground pepper
2 Tbsp pine nuts
2 Tbsp minced shallots (2 shallots)
2 tsp minced garlic (2 cloves)
2 Tbsp good red wine vinegar
2 pounds ripe heirloom tomatoes 1/2" diced
3 Tbsp julienned fresh basil leaves, plus extra for servings
20 to 25 (1/2" thick) diagonal baguette slices, toasted)

Directions
Active time: 15 minutes
Total time: 30 minutes

Place feta and cream cheese in the bowl of a food processor fitted with a steel blade. Pulse until cheeses are mixed. Add ⅓ cup olive oil, lemon juice, ½ tsp. salt, and ¼ tsp. pepper and process until smooth. Refrigerate until ready to serve.

Place pine nuts in a dry sauté pan over low heat and cook 5 to 10 minutes, stirring often, until lightly browned. Set aside.

For the tomato topping, up to an hour before serving, combine shallots, garlic, and vinegar in a medium bowl. Set aside 5 minutes to allow shallots to absorb vinegar. Whisk in remaining ⅓ cup olive oil, 1 tsp. salt, and ½ tsp. pepper. Add tomatoes, stir gently, and set aside 10 minutes. Stir in basil and taste for seasoning.

To assemble crostini, spread each baguette slice with a generous amount of whipped feta. With a slotted spoon, place tomatoes on top. Put crostini on plates and scatter with the reserved toasted pine nuts. Sprinkle with basil and serve.

Spicy Caesar Salad from Food & Wine:
Servings: 6
Prep time: 20 minutes

Ingredients:
1/2 baguette, sliced 1/3" thick
1/4 cup EVOO, plus more for brushing
1/2 cup mayonnaise
4 oil-packed anchovy fillets, preferably spicy, drained and chopped
2 tbsp fresh lemon juice
2 large garlic cloves, coarsely chopped
1 tsp dijon mustard
freshly ground pepper
6 slices lean bacon (3 oz)
1 1/2 pounds romaine lettuce, torn into bite-size pieces
1 long red chile, seeded and thinly sliced crosswise
1/4 cup freshly grated Parmesan cheese

Preheat the oven to 400°. Spread the baguette slices on a baking sheet and lightly brush both sides with olive oil. Bake for about 5 minutes, or until golden brown. Let the toasts cool, then break them into large pieces.

Meanwhile, in a mini food processor, combine the mayonnaise, anchovies, lemon juice, garlic and mustard and blend until smooth. With the processor on, slowly pour in the 1/4 cup of olive oil. Season the dressing with pepper.

In a large skillet, cook the bacon over moderate heat until browned and crisp, about 3 minutes per side. Drain and slice crosswise 1 inch thick

In a large bowl, toss the romaine with the sliced chile, croutons and the bacon. Add the dressing and toss. Sprinkle the Parmesan over the salad, toss again and serve right away.

MAKE AHEAD The dressing can be refrigerated overnight.

Paprika Roasted Chicken with Potatoes:

-recipe from dianeabroad.com adapted from lottie + doof

Servings: 2-3

Ingredients

1 chicken, around 3 pounds
1 tablespoon salt
4 sprigs fresh thyme
1/2 onion
4 garlic cloves
1 tablespoon smoked paprika
1 teaspoon hot Hungarian paprika
1 tablespoon olive oil
1 1/2-2 pounds waxy potatoes (I used yukon gold) scrubbed and dried
3 tablespoons duck fat, rendered bacon fat, or oil (I used canola oil, but would have loved duck fat)
1 teaspoon smoked paprika
salt and pepper

8 hours to 3 days before you plan to cook the bird, pat it completely dry inside and out with paper towels, removing the gizzards and fat from inside the cavity if they were included. Sprinkle a little of the salt inside the cavity, along the backbone. Sprinkle the rest of the salt all over the skin. Cover loosely and refrigerate until you’re ready to roast.

Prepare the rub: finely grate 1 of the cloves of garlic and mix in a small bowl with the smoked paprika, Hungarian paprika, and olive oil.

Heat your oven to 475°F (250°C).

Remove the chicken from the fridge and stuff with the thyme sprigs, 1/2 an onion, and the 3 remaining garlic cloves, smashed with the blade of a knife or with the bottom of a heavy mug. Rub the paprika mixture all over the outside of the chicken. Truss the bird if desired, or just tie the legs together with a bit of twine.


Cut the potatoes into a 3/4″ dice. Warm the duck fat (or bacon fat or oil) in a heavy cast-iron skillet over medium-high heat until the fat is melted. Add the diced potatoes, smoked paprika, and salt and pepper to taste, and toss well to coat the potatoes with the fat.

Make a well in the center of the potatoes to expose some of the cast iron (if you have enough room in your skillet to do so). Lay the chicken breast-side up in the center of the cast iron and immediately transfer to the hot oven. After 30 minutes, remove the chicken to a plate, give the potatoes a stir, flip the bird breast-side down onto the potatoes and place back into the oven. Lower the heat to 425°F (220°C). Roast for another 15-20 minutes, then flip again breast-side up. Finish roasting for 5-10 minutes, or until an instant-read thermometer inserted into thickest part of the thighs registers 165°F (74°C).

Remove the chicken to a plate or carving board to rest for 10-15 minutes. Meanwhile, give the potatoes another toss and return to the oven for a final crisping. Serve the potatoes hot out of the oven and the chicken carved or whole.

PCM: the Oprah magazine, Simply Recipes, Diane-A-Broad, Food & Wine

Winning

Nutella-Stuffed Brown Butter Cookies with Sea Salt 

The only thing Superbowl Sunday does for me is gives me a good run for my money.  Not literally since I could care less about gambling or football, but more so that I have to figure out THE dish to bring to the party every, single, year. I mean, it basically sums up your last year's worth of cooking/baking talent in one fell swoop and that's no easy feat!

This year I came out on top since I chose a cookie that is probably the best thing I've ever tasted: Nutella-Stuffed Brown Butter Cookies with Sea Salt. Need a visual? Picture a Carol's Cookie on steroids with a pop of warm nutella in its center and a sprinkle of sea salt to make you extra excited.  Feeling skinny? Make them.   Feeling fat? I don't know what to tell you.  Suck it up, what's an extra 1000 calories?

*Just a note, the dough is so thick and crumbly that I first made the balls and then after the refrigeration step, I warmed each one up with my hands, broke it half, made them into semi-flat circles, put on the dollop of nutella and covered it with the other side to form a ball.  I cooked them for exactly 10 minutes and removed them from the pan after 2 minutes.  I found that they started to burn if not and nobody likes burned chocolate. Not even Sexual Chocolate!

Recipe after the jump:

Ingredients

• 2 1/4 cup all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon of salt
• 2 sticks (1 cup) unsalted butter
• 1 1/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg plus 1 egg yolk
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon plain greek yogurt
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup dark chocolate chips
• 1 jar of Nutella, chilled in refrigerator
• Coarse sea salt for sprinkling

Instructions

1. Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
3. Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.
4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
5. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

PC: Ambitious Kitchen