super crispy roasted potatoes

i realize

this favorite

isn't

homegrown

harvested

highbrow

organic

or 

local

i'm

not even sure

i can say

something as clever

as

canned at the peak of freshness

but

when you are craving

crispy crunchy roasted

potatoes

without time

to

par boil

pre

roast

these are just the trick

crispy crunchy roasted potatoes

canned whole potatoes--drained

olive oil

salt

pepper

preheat the oven to 450F. dry the potatoes thoroughly. using a fork, score each potato with nice deep ridges.  the potato may fall apart in your hands...no problem.  toss the potatoes into a oven safe casserole dish.  take the fork and gently smash the potatoes...not to pulverize, but to open them up a bit, but so that they still remain in one piece.  

the idea here is to create as many scraggly surfaces as possilbe...that is what gives you the crunchy bits.  drizzle olive oil over the top...be generous, but don't let them swim in it.  use enough oil so that each potato has a light coating.  mix them up with your hands to ensure proper coverage.  generously sprinkle with freshly ground black pepper and kosher or sea salt.  roast, uncovered for 45min to 1 hour.  check on them periodically and scrape from the bottom to prevent sticking (maybe a couple of times during the hour).

*these potatoes have been canned in water, so they will retain moisture for quite a long time.  even when the outsides are good and crispy, you will still get a creamy interior.  

**these are also really yummy with some herbs tossed in...rosemary is classic, but i love thyme with few sprinklings of lemon zest.

tomato chutney

basically

i am obsessed with this stuff

its a recipe

i swiped

from my visit to

ca' di gosta

in the hills of umbria

it was served one afternoon

and

 after catching me

licking the jar clean

jenny shared the recipe with me

great on a turkey sandwich

or a perfect condiment to

kalua pork

make it

make.

it.

now.

tomato chutney

(printable recipe)

makes approx 6 pints

3 lbs cherry tomatoes-cut in half

1 head garlic-peeled and finely chopped

1 heaping tsp crushed red pepper

about 2" root ginger--peeled and finely chopped

10 oz cider vinegar

1 1/2-2 lbs dark brown sugar

generous pinch of kosher salt

place all ingredients in a large pot, stir and allow to sit for 30-60 minutes.  place over medium heat, stirring occasionally and allow it to get to a dark, jammy like consistency.  this should take the better part of an hour. when you think the chutney may be ready, taste for flavor. you can adjust the sweet/sour/spicy at this point by adding more sugar, vinegar or red pepper.  test for doneness by placing a small bit of the chutney on a cold plate. if the chutney allows you to run a finger through it leaving a clean break, it is ready. you do not want it to get hard like a candy. place in glass jars and store in the refrigerator or if you are familiar with proper canning procedures, process for 15 minutes (at sea level) in sterilized jars.

poblano macaroni and cheese {cooking from the homesick texan}

i grew up in

a waspy neighborhood

too rude?

perhaps i should say

well heeled

cotillion on tuesday

types

how we landed there

i 

do 

not 

know

a

bronx bred
italian family

moving in

must have been quite the shocker

a very dark man

(my father)

doing his own landscaping

seemed to be

equally disturbing

i tell you this

so you'd understand

it wasn't until my thirteenth year

that i discovered macaroni and cheese

while babysitting

mrs. ran me through the schedule

bath, bedtime

no tv

no prank calls

and for dinner?
i queried

pointing to

a little blue box on the counter

she said

the girls love macaroni and cheese

...out it came

in my not so soft voice

lilting to a question

is that what is in the box?

to which

i got the look

it made me feel

unamerican

it. is. true.

i didn't know

macaroni and cheese

came in a blue box

to me

macaroni

was a big plate of pasta

meatballs and sausage

cheese came in wheels, grated tableside

i think she felt sorry for me

fast forward more than 30 years

in of which

i have eaten 

many a mac n' cheese

boxed 

from scratch

scroxed

none being

a healthy eat

this one

however

uses

the fresh bite of citrus and cilantro

combined with the warmth

of 

poblano and cayenne

to cut through the dull sludge

of

gobs of  gooey dairy

which most macaroni and cheese recipes

hide behind

thus

wrapping this fabulous meal

in the illusion

of 

spa food

  *This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef

  poblano macaroni and cheese

8 servings

(printable recipe)

2 poblano chiles

8 oz (2 cups) elbow macaroni

2 Tbs unsalted butter

4 cloves garlic--minced

2 Tbs all-purpose flour

1 1/2 cups whole milk

1 tsp mustard powder

1/4 tsp cayenne

1/2 tsp ground cumin

1 tsp lime zest

1/2 cup cilantro--chopped

salt and black pepper to taste

4 cups (12 oz) grated white cheddar cheese

1/2 cup cojita cheese--for serving

roast the poblano chiles under the broiler until blackened, about 5 minutes per side.  place chiles in a paper sack or plastic food-storage bag, close it tightly, and let the chiles steam for 20 minutes.  take the chiles out of the bag and rub off the skin. remove stem and seeds and chop the chiles into 1" long pieces

bring a large pot of salted water to a boil and add the pasta.  cook according to your package's directions and then drain the pasta.  (you want the pasta to be cooked but not mushy; i cook my pasta 5 minutes.)

preheat the oven to 375 degrees.  grease a large baking dish or cast iron skillet, and pour the drained pasta into the dish.

in a pot (you can use the pot the pasta cooked in or you can do this while the pasta boils), on low heat melt the butter. add the garlic and cook for 1 minute. whisk in the flour and cook until a light brown, toasty paste is formed, about 1 minute.  whisk in the milk and stir until it's thickened a bit but still fluid, about 1 to 2 minutes. remove the pot from the heat and stir in the mustard powder, cayenne, cumin, lime zest, cilantro and chopped poblano chiles. adjust seasonings and add salt and black pepper.

slowly add half of the cheddar cheese and stir until it's melted and well combined into the sauce.  (if the sauce has cooled too much and the cheese won't melt, return the pot to low heat on the stove.  if, however, the sauce gets too thick, like a custard, you can then thin it by stirring in milk, a teaspoon at a time.)  pour sauce over pasta and top with the remaining half of the cheddar cheese and bake uncovered for 20 minutes or until brown and bubbling. sprinkle with cojita cheese, and serve immediately.

eggplant verde

our family 

adults and children alike

gather each august

for a beach vacation

without fail, as predictable as the tides

each of us slides into our

expected role 

as if we never left it

it is instinctual

although we are all competent cooks

putting supper on the table

nightly

the remaining 51 weeks of the year

each for our own brood

i am easily coaxed

into cooking

big family dinners

the kitchen is where i do my best work

and my siblings lovingly recognize it

my sister in law

anxious to learn new things

was my willing sous chef

i am happy to report

successfully duplicated this

at a dinner party of her own

i love this recipe

for its simplicity

it can be served

cool or room temperature

artfully showcasing

the beauty of eggplant

melanzane verde

(printable recipe)

1 large eggplant--cut into 1/4" thick slices

1/2 cup finely chopped parsley

3 Tbs finely chopped coriander

2 garlic cloves--finely chopped and smashed to a paste

generous pinch crushed red pepper (more or less to taste)

generous pinch kosher salt (more or less to taste)

juice of 1/2 small lemon

1/2 -3/4 cup good olive oil

2 oz chevre

layer the eggplant between paper towels to dry at least 4 hours but as long as overnight.  put the parsley, coriander, garlic, red pepper, and lemon juice in a bowl. add enough olive oil to make a loose dressing.

cook the eggplant:

heat a skillet (it does not have to be non-stick) over medium heat. let it get warm before placing slices of the eggplant directly on it. do not add oil, butter or spray.  the eggplant will not stick.  watch it carefully and cook until it is lightly browned and softened.  i tend to pay attention and flip each one 4 or 5 times before it is fully cooked through.  cook in batches and arrange the warm pieces on your serving platter. as each layer is placed on your platter...place a bit of dressing on each piece..use the back of a spoon to spread it. do not saturate, you only want a tasting, not a drowning.  sprinkle a bit of salt on each layer as you go.  once you have cooked and layered all of the eggplant, sprinkle the chevre evenly over the top. serve immediately, or store in the refrigerator until ready to serve. this can be made a full day in advance. i like to take it out of the refrigerator about a half of an hour before serving.

the leftover dressing is wonderful on steaks, chicken and shrimp..or just to dip your bread in.  while there is little chance of leftover eggplant, it is wonderful added it to sandwiches and morning omelets.

Tuesday Night Supper Club--Grilled Steak with "Pizza Tomatoes"

when the tomatoes are bursting off the vine

i can't help but try and work them into every dinner

tonight is no different

i call these pizza tomatoes 

because, well

your kitchen will smell like a pizzeria

you might want to have some good bread handy for a taste test

Grilled Steak

keeping it simple is the story of the day. i let my steak come to room temperature for about an hour. before throwing the steak on the grill, i rub it with a smashed garlic clove and drizzle a bit of olive oil on it.  i season with a bit of salt and pepper and then grill it to a nice medium rare.  just as it comes off the grill, i squeeze a bit of lemon on it. 

Pizza Tomatoes

as many small tomatoes as you can get your hands on

a handful of garlic cloves-peeled and smashed

lots of fresh herbs

oregano, thyme and rosemary

olive oil

 kosher or sea salt

pepper

balsamic vinegar (optional)

throw the tomatoes, garlic and herbs onto a sheet pan.  drizzle with olive oil..be generous but don't let them swim in it. sprinkle on some salt and pepper and then pop into a 350F preheated oven.  let cook until they burst and are all soft and gooey.  remove from oven and then drizzle with just the tiniest bit of balsamic vinegar (if using).  

you can eat these hot or room temperature. they are great with beef, chicken or even a nice piece of fish.

EAT UP!

and don't forget. beginning next week we start the Tuesday Night Supper Club link-up. share your favorite go-to meal of the week. check out the how-to's here.

i think it went well

Thanksgiving

we cooked for 35, although we are only 18

18 hungries

of all ages, shapes and sizes

we were equal  in our desire to eat good food

and it didn't disappoint

Our day began at sunrise

off to the grocery to pick up our special order

fresh turkeys

3 of them

yes 3

you heard me

three

one for the roaster

and two for the deep fryer

we worked in the kitchen

my mom, my aunt and I

slowly working our way through the list of tasks posted on the fridge

in a rhythm that only those whom have cooked together season after season could perfect.

We all have our strengths and we eased into our roles as if time hadn't passed between us.

a friend arrived and rotated in and out as help was needed

she sous chef'd with hubster on the turkeys

which were fabulous

by the way

he marinates them with double secret sauce

injecting until they looked like they'd been on 'roids.

and then fries them until they submit

so here was our menu

The first bottle of bubbly popped around noon and we carried on from there.

We had planned to sit for dinner at two..

but

...the best laid plans...

However, when it was ready to serve up the grub...

the vibe changed

big time

and there was a bit of a frenzy

and everything got on the table

and the side table

and the third table we had to move in to fit everything

and soon enough

our dinner plates were full

and the only photo I have

is this one

and as promised 13 days before (click me)

The house was not dirty, and it was tidy.

There was a place for everyone at the table

The food was delicious and plentiful

Laughter floated to the rafters

There WAS football

...and pie

I resolve to carry this feeling of gratitude with me today and all days...

as I have much to be thankful for

and many to be thankful to..

and now to some recipes

Roasted Root Vegetables
(printable recipe)

i used a melange of the following

rutabaga

parsnip

beets

radish

turnip

sun choke

carrots

fennel

whole garlic cloves

and i tossed them in

olive oil

kosher salt

and then I roasted them at 400 turning occasionally for about 45 minutes

then I pulled them out of the oven and drizzled with balsamic vinegar and popped them back in the oven

until they were glazed and cooked through

and a little crispy

I added more salt and pepper to taste

and served

Cranberry Fluff
(printable recipe)

this is a recipe from my husband's childhood. His Aunt Ethel used to make it and it has become a family favorite.

note: it is best made a day in advance

2 small tubs cool whip

1 medium can pineapple chunks in syrup

1 bag cranberries-remove 1 cup and set aside

3 TBS sugar

1 cup toasted walnuts--chopped

take the 1 cup of cranberries you set aside and  place in saucepan.  Add sugar and 2 Tbs pineapple syrup.  Cook over low heat until the cranberries begin to pop.  Remove from heat and let cool completely.  Meanwhile chop the other cranberries in half if small, quarters if larger and toss into large bowl.  Add cool whip and walnuts.  Cut the pineapple chunks in half and add to the mixture...pour in all the remaining pineapple syrup.  Add the cooled cooked cranberries and fold all together.  Cover and refrigerate overnight.

Green Bean Salad
(printable recipe)

with creamy balsamic dressing

fresh green beans 

sweet 100 tomatoes

toasted almond slivers

durkee onions
salt and pepper

dressing

1 pkg italian dressing mix 

(prepare according to directions except for the vinegar use 1/2 red wine and 1/2 balsamic and don't add water)

2 Tbs light sour cream

The green beans should be crispy for this salad.  You can either quickly toss in salted boiling water and then shock in an ice bath

or

you can put in a bowl and pour boiling water over and let sit until the water cools to tepid. 

layer in serving bowl with the tomatoes and almonds

Toss with dressing, but have a light hand. A little goes a long way..you do not want to glob this dressing on.

Top with durkee french onions

As you can see by the menu, we served so many things.  The pumpkin pie recipe is here.
If you see something on the menu that you want the recipe for...just comment and leave your email address and I will send it to you.

Truffle Kerfuffle

I have been cooking for about as long as I can remember. I prepared my first family dinner of chicken cacciatore when I was about 8...and it was fabulous :). Every summer my grandparents (both sides) would come and visit us. They lived in New York, we were in California...and such a trek required a long stay. They'd show up every June for 3 months. Mind you, our house wasn't small. It started small, but made its way to the "winchester mystery mansion" category as the years went on. It seemed whenever my dad found a few scheckles in his pocket, he would add a room, change a room, or pave a room. No matter how big the house got, it never seemed large enough to house the 4 extra people, plus various tag-a-longs.
So...I spent every summer on the couch. And, in my swim suit...i would sleep in it, get up in the morning, go to the pool...come home, sleep in it...
My mom was too busy entertaining to pay attention...and I took full advantage. I am sure it rendered me infertile, but who thinks about that at 9?
The extended family visit was all about sitting in the sun, playing gin and eating. When I say eating, it's not oh, i think I will have a sandwich. It's waking up to the smell of lunch cooking before you've even had breakfast. Every evening ended with cake, coffee and fruit. Dinner menu planning was constant, full stomach or not..it was a priority. I find myself doing that now and think...you're such a pig, no wonder you love truffles.

I didn't discover truffles until I was living in Seattle in the early 90's. I spent a year in Italy and never had a truffle. Could be because I was on a paupers income. Well, that's not really fair. I had a certain amount to spend every month and I spent it on traveling, gelato and alcohol. I didn't frequent the type of restaurants that served truffles. Shocker.

I love Seattle...that city rocks and rains and rocks again. I lived in a neighborhood called Madison Park. I had a lovely apartment with a view of the lake and the traffic. I barely spent any time in it. In Seattle, it's not strange to see people walking...to the store, to a restaurant, to Pike Place. And on Saturdays, that is exactly what I would do. Coffee at Tully's (the best)... a walk up and over the hill...stopping at little shops along the way...then a downhill swoop directly to Pikes Place Market. PPM is so much more than just the guys who throw fish. It is a treasure trove. It was there that I first discovered the intoxicating truffle.

There was a friendly purveyor who noticed I was smiling. Rather than run away from me, thinking I was insane (remind me to tell you about the lady who saw aparitions when I was a eucharistic minister), he engaged me in conversation. "hey smiley" he said..."why are you so happy?". And I didn't know...I just was. That is what Seattle does for me. It probably was because it was the first day in months that it didn't rain...but I didn't know for sure then, and I don't know now. And then he showed me something...
a box of rice
and in the rice were these rough round orbs
and that's when my love affair began
I don't remember his name, but I remember his hands, dipping into the rice and one by one pulling out the edible gold. I signed my 401k over to him, and that was that.
I coveted the truffle...so much actually...that it rotted.

Throughout the years, the truffle has become more popular and more readily available. Still, I prefer to get my truffle oil from Italy. I can always trust that it will be pure and potent. I have tried to purchase it from import stores here in the states and found many of them to only smell like truffle and taste like grapeseed oil. Truffle oil needs to hit you smack in the olfactory...not linger in the air like cheap eau de toillet. Here's the deal...spend the money and then use it.
Some of my favorites are
Truffle Honey. Amazing on cheese, or whisked with a bit of orange juice and used to glaze chicken, cornish hen or pheasant.
Truffle Salt. Get a piece of triple cream cheese and sprinkle on top and serve on a cheese platter. Use in place of salt in your pastry and put on top of chicken pot pie. Mix in unsalted butter and use it in scrambled eggs.
Truffle Oil I prefer white, but everyone's palate is different. Testing and tasting is the only way to know which suits you best. Use it in your mashed potatoes, float it on top of french onion soup, or mushroom melange. Truffle macaroni and cheese had been on my to-try list forever. I recently had the opportunity to create my own version at a family dinner. It was a hit, so I pass the recipe on to you. Pace yourself, it's good, but it is full of fat and calories. I'd say a Tablespoon has your daily requirement!
Truffle Mac and Cheese

1/2" piece of pancetta--diced
2 cloves garlic—finely chopped
½ medium onion—finely chopped
3 Tbs dry white wine

3 cups milk (2% or whole--warmed
4 Tbs unsalted butter
1/4 cup flour
1/2 tsp salt

1 cup shredded asiago
1 cup shredded raclette
1 cup truffle cheese (hard or semi-hard)--chunked
dash Worcestershire sauce


1/2 cup cream
2 Tbs Truffle oil + more for drizzle
1-2 lbs cooked pasta
1 1/2 cups bread crumbs
1/4 cup unsalted butter
1/2 tsp truffle salt or 1 tsp truffle oil
thinly shaved black truffle (optional)

Slowly brown the pancetta. Just as it begins to sweat, add onions. As onions begin to get a bit yellow, add the garlic. When the pancetta begins to get crispy and the onions begin to golden, add wine. Bring the heat up a bit and add the butter. Once melted, add flour and stir to create a roux. Make a light roux, cooking until flour loses it's grainy taste, but before it begins to brown. 5 minutes should do it. Add milk. You do not have to warm or heat it...it will speed the process up if you do, but if you want to start with ice cold milk and save a pot...you can. Add milk and whisk to combine. Heat slowly until it thickens (consistency of pancake batter). Add salt, cheese, worcestershire, cream and 2 Tbs truffle oil. Mix in thinly shaved truffle if using. When it is melted and melded, add pasta and mix until well combined. Do not use too much pasta, you want the creaminess of the sauce to pool in the nooks and crannies. I use big shells for this. Place in casserole dish.
Combine bread crumbs, butter and truffle oil or truffle salt for a topping. Sprinkle on top of pasta to form a nice crust. Bake at 350 degrees until bubbly and the crust is browned. Remove from oven and lightly drizzle with truffle oil. Serve hot....then make an appointment with your cardiologist.