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

Dirt Cups

My girlfriend Allyson claims she isn't the crafty type, yet she'll show up to playgroup with adorable dirt cups for the kids or host a girl's dinner with the most creative centerpieces you've ever seen (think chalkboard mugs lining the table filled with gorgeous flowers and rolling pin place cards). 

Her latest craft-dirt cups-was a huge hit with our playgroup and I thought I'd pass it along since it's perfect for Halloween. And let's be honest, it's adult-friendly too.

Kraft Dirt Cups:
Serves: 10

Ingredients:
1 pkg JELL-O (3.9 oz) Chocolate instant pudding
2 cups cold milk
1 tub (8 oz) COOL WHIP Whipped Topping, thawed
15 Oreo Cookies, crushed
10 worm, chewy fruit snacks

Beat the pudding mix and milk in large bowl with whisk for 2 minutes. Let stand 5 minutes. Stir in COOL WHIP and 1/2 cup cookie crumbs.  Spoon into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.

Refrigerate for 1 hour. Top with fruit snacks just before serving.

Thanks Allyson!

PC: Kraftrecipes.com

Menorahs 2010

"8 days of light, 365 days of gorgeousness" by Jonathan Adler

Jonathan Adler Skyline Menorah

Ventana Menorah: this double agent transforms into a candelabra.

Jonathan Adler Blue & Green Mod Dot Dreidel: great for playing or else a hostess gift

PC: Jonathan Adler

Hanukkah 2010

I absolutely love celebrating the holiday season.  So in honor of Hanukkah, I decided to prepare a beautiful meal inspired by the season for my husband, sister, and good friend Laura, who's one of my oldest friends from Ohio. Since I grew up in a town with a very small Jewish population, my friends and I would always include each other in our different holiday traditions... Ie. I would join them for Easter brunch while they would join my family for Passover seder.  It was an experience that I loved that not only made me appreciate their traditions more, but also serve as an eye opener to show how similar we all are despite our religious labels.

Like all of those years growing up, some things never change... (thank goodness). We had a wonderful night filled with good food, good spirits, and good friends/family.  Isn't that what the holidays are all about?

Here's what was served:

Latkes with Apple Sauce/Sour cream to start:

Spicy Pumpkin Soup:

This soup is out of this world-it is now my favorite soup of all time.

Zomick's Challah:

This challah is equally delicious.  I bought it at Whole Foods and it's one of the best challahs I've ever had! It's great dipped in the soup.

Roast Chicken with Dried Fruit:

Also a wonderful dish-the chicken is moist and succulent and the dried fruit is the perfect accompaniment.

Double Stuffed Sweet Potatoes:

Marshmallows, butter, & brown sugar-need I say more?

Store-Bought Jelly Donuts:

Who doesn't like donuts?

Happy Holidays!

PC: Latkes: diana's desserts, Soup: Junior Master Chef Australia, chicken: Bon Appetit, Food Network, Park East Kosher, & KosherMart

Bring on the Margaritas!

Crate and Barrel has taken margaritas to a new level with their new Zazz glasses and pitcher. Skip the trip to Italy, these murano'esque glass stunners will add the perfect punch to one of your parties.  (Substitute margarita mix for punch). 

P.S. They're $7.95/piece! Collect them while you can.

P.S. I'd invest in either the glasses or the pitcher, not both.  (There's a fine line between being creative and looking cheap).

Passover 2010

This year I hosted 14 of my closest friends/family for the second night of Passover (That's right SROT, you're one of our closest).  It truly was a fabulous night filled with lots of love, laughter, and eating. My husband led the seder and I was in charge of the meal (which took about 4 days to prepare).  Luckily my Mother-in-law is the cooking maven, so she was kind enough to share all of her (our) family's secret recipes which truly saved me.

The Menu

To Start:

Arugula Salad with Balsamic onions, Goat Cheese, and Candied Walnuts (already posted in Spring Like Dinner)
Store-Bought charoseth (Citarella makes a solid one) served with two kinds of horseradish
Main:
BBQ Brisket (sliced paper thin like Al's beef)
Passover Chicken Parmesan
Carrot Kugel Cake (every bite of this crisco-laden cake is worth it on your hips)
Roasted Jalapeno Fingerling Potatoes
Roasted Asparagus
Dessert:
Store-bought Passover macaroons and chocolate/caramel matzah
Homemade Passover Brownies (better than normal brownies)
My sister-in-law's delicious Kosher Toffee Cheesecake

I had to set two tables since our main dining room table only fits 10.  So I split them up by putting 8 at the head table where I used our china and and 6 at the second table where I used every day dishes and spruced them up with candleholders and such.

Here are some pictures of the main table: (I'm still waiting on my placemats) and I think I want a second set of purple napkins to go with my napkin holders:

2nd table:

A cross-section of the meal:

One of the dessert platters:

My sister-in-law's delicious cheesecake:

And the gorgeous flower arrangement my husband brought home as a surprise (to which I added one of our dragonfly napkin holders since it matched)

Lastly-I had to show off my fabulous new dragonfly candle holders which were a wedding gift from our good friend Lindsay.  They're a dream come true for me. :)

Recipes to try:

From the latest Bon Appetit and Food & Wine:

Korean Rice Bowl with Steak, Asparagus, and Fried Egg

(great week night meal)

Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils:

(for a formal or casual meal)

Basil-Crusted Leg of Lamb with Lemon Vinaigrette:

(how can it taste bad when it looks that good?)

Stylish Seder Plates

Pomegranate Seder Plate: (what I will be using)

Teak Seder Plate

Flower Seder Plate

Easter Inspiration

Sometimes all you need is a little inspiration.  These soft and delicate Spring colors are enough to make my eyes water. Throw in some chocolate eggs or colorful jelly beans and call it Easter!

Brides, Braeburnfarm, Martha Stewart

In Bloom

"Flowers are love's truest language"

-Park Benjamin

PC: Martha Stewart

Laissez Les Bon Temps Rouler!

Here's a menu to celebrate Fat Tuesday!

The drink: Pat O's Hurricane:

Mix 4 oz of amber or dark rum and 4 oz of Pat O’Brien’s Hurricane. Mix. Fill with crushed ice. Top it off with an orange and a cherry.

 

Shrimp and Sausage Gumbo:

Red Beans & Rice (prepare as packaged)

Shrimp and Oyster Po Boy's:

Cream Cheese Filled King Cake:

Cake:

2 1/4 teaspoons yeast or 1 package instant yeast

1/2 cup milk

1/4 cup butter softened (1/2 stick)

2 tablespoons sugar

1/4 teaspoon salt

1 egg, room temperature

1 teaspoon nutmeg g

rated zest of one lemon (1 tablespoon)

2 1/2 cups flour

Filling:

oz. cream cheese

1/4 cup sugar

1 teaspoon lemon zest

1 teaspoon vanilla

Icing:

2 cups powdered sugar

2 tablespoons milk

1 teaspoon vanilla colored sugars (green, purple and yellow)

1. Heat milk to 105-110 degrees in a small saucepan over low heat. Place milk in the bowl of a standing mixer, add yeast and stir to combine. Allow milk mixture to rest for about 10 minutes or until frothy.

2. Beat the egg in a small bowl and add to milk mixture. Then add 2 1/2 cups flour a little at a time, butter, sugar, salt and lemon zest. With the dough hook on low speed, mix until dough comes together. The dough will be slightly sticky, not too wet. If the dough seems very moist you may add up to 1/2 cup additional flour 1 tablespoon at a time. I suggest trying a little less flour as you will work some in while kneading. 3. Transfer dough to a lightly floured surface and knead for a few minutes until dough is soft and smooth. Place dough in a lightly oiled bowl and cover with a towel or plastic wrap. Allow dough to rise in a warm and draft-free place for about an hour, or until doubled in size.

4. Make filling by beating the cream cheese, vanilla, and sugar together with a mixer until fluffy then set aside. 5. Lay dough on lightly floured surface, punch down and roll into a 20" by 10" rectangle. Spread cream cheese mixture evenly on one half of the dough, then fold other half over to cover. Pinch dough together to seal in cream cheese. Make a ring and pinch ends together, the ring can be a circle or oval. Place on a parchment lined cookie sheet, cover loosely with plastic wrap and allow to rise for 45 minutes.

6. In 375 degree oven bake king cake for 20 minutes or until slightly browned. Remove from oven and set a side to cool. Add the bean at this point by making a small slit underneath the cake with a paring knife.

7. Mix icing ingredients together and whisk until smooth. Drizzle icing heavily over king cake, and while still wet, sprinkle with colored sugars.

PC: Food & Wine, Southern Living, Culinary Colorado, Hip Hostess, Paula Dean, Duffy's New Orleans

Piece of cake

They say that cupcakes are to the 2000's as Starbucks was to the 90's. In other words, a pretty major trend that you've most likely tried. Let's just hope that they don't become the next Krispy Kreme.

Here are a few creative recipes by 'Annie's Eats' that caught my eye. You can bet that I'll attempt the butterflies sometime soon.

Butterfly Cupcakes (these could serve as gorgeous decorations/dessert at a shower/birthday party)

S'mores Cupcakes (they speak for themselves)

Chocolate Peanut Butter Cupcakes: (same as s'mores-YUM)

PC: Annie's Eats