homeward bound

I wanted to shoot everyone out there a quick update. I have something to tell you, and it's not going to be easy - try not to cry. I'm...not going to be blogging for the next week. Yes, it's true. For the first time in three months, I'm going to take more than the weekend off. You see, I'm making my biannual trip home to the motherland, glorious Pittsburgh. Fear not, I expect to be trying out some new recipes there with the fam. Especially since I'll have unlimited access to a grill for an entire week. If you read the blog then you know how I feel about grills. Color me giddy.

Besides, there's now over 60 recipes logged on the site, that should be enough to hold you over. And if you're just so crazy that it's not, be sure to check out the fantastic blogs in the sidebar.

Hopefully I'll return next week, full of renewed energy and lots of fun new recipes for yinz out there. In the meantime, here's a taste of how I'll hopefully be spending at least one meal while I'm home...



Bon chappetit!

chicken pizza primavera

I know, I know...two primavera-titled meals in one week. It's craziness. It's also delicious, so why not?! Last night was another recipe madre keeps in her simply delicious arsenal - a quick and easy pizza that uses a lot of fresh ingredients along with one or two shortcuts. Here's what you'll need:

• Whole wheat ready-made pizza crusts
• Ranch dressing
• Chicken strips
• Chopped red pepper
• Onion slices
• Baby spinach leaves
• Mozzarella cheese

There's really no measurements up there, because it's all a handful of this, a shake of that. It also depends on the size of the pizza crusts you get. I made two 7" pizzas last night, so I'll advise on that quantity. Adjust yours accordingly.

One of mom's cheats that I chose to forego was the chicken strips. She sometimes uses the pre-cooked frozen strips. Last night however, I chose to go ahead and sauté a small chicken breast. If you go this route, breaded is nice. Simply whisk one egg, coat your chicken in it, then cover all over with Italian-style breadcrumbs and sauté in one tablespoon oil for a few minutes on each side, until it's no longer pink in the center. Then cut into small pieces and carry on.

Begin by layering the dressing on first. I only used about a tablespoon of Ranch per pizza - just enough the coat the crust. You don't need much, as this has quite a bit of flavor (but really makes the dish). Bake according to crust instructions. Next, layer the chicken, pepper (I used red and green), onion (I used red, but doesn't matter), a handful of spinach and another handful of cheese - in that order.

Cook the pizza per the package directions. Mine took about 10 minutes on 450 degrees. I left them under the broiler for just a minute or two more to get them nice and crispy. If you have the luxury of a grill and/or a pizza stone, you could definitely utilize those as well.

Bon chappétit!

salmon w/ blueberry dijon sauce

I love when you come across a dish that combines two (or more) things you'd never expect to go well together. Awhile back, you could've told me that salmon and dijon mustard went well together, and I'd have called you crazy. However, if you've been following the blog, you'll see I've come to love it. Well my newfound friend over at Inexpensive Eating had one that pushed me one step further, one that looked too good to pass up: dijon mustard AND blueberries! Yes, it's amazing. Here's what you'll need:

• Salmon filets
• 1 small shallot, minced
• 2 tablespoons olive oil
• 1 cup blueberries
• 1 tablespoon parsley, chopped
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• Splash of red wine
• 1 tablespoon butter
• Salt and pepper to taste

Begin by preheating your oven to 400 degrees. I baked my salmon for 15 minutes covered, 5 uncovered. You could also grill it, should you be so lucky to have a grill to utilize (I don't - boo!)

Meanwhile, start your sauce by sautéing the shallots in the olive oil in a medium non-stick pan over medium heat for just a minute or two. Then, add in the blueberries and continue sautéing for a few more minutes, until the blueberries start to open up and get saucy. Next, add in your parsley, honey, dijon mustard and a dash of salt and pepper. Simmer this until it reduces by about half. Once you're there, remove from heat and mix in the butter. Allow this to cool off while your salmon finishes.

Once the salmon is done, simply serve topped with the blueberry sauce. I couldn't believe that I'd never seen blueberries and dijon mixed before - they go together amazingly well. Definitely give it a try while blueberries are in season.

Bon chappétit!

Blueberry

oven-fried pork chops

Last night I made pork chops. They weren't crazy-fancy, they were just downright good. I'd never had a breaded pork chop before, and I have to say everything really does taste better breaded. Here's what you'll need:

• 2 pork chops
• 2 tablespoons butter
• 1 egg, beaten
• 1/4 teaspoon pepper
• 1 cup flour
• 1 cup breadcrumbs (I used Italian style)

Begin by preheating your oven to 425 degrees. Melt the butter, then pour it into the bottom of a baking dish. Next, dredge your chops through the flour, then coat with egg and cover with breadcrumbs all over. Sprinkle with pepper and place them in the baking dish and bake uncovered for 10 minutes. Flip them over and bake for 10 more minutes, or until the juices run clear. I put them under the broiler for just an additional minute or two to make them crispy and golden brown.

Remove and serve. Super easy. Took me back to the good ol' days. If only I'd had applesauce to serve them with.

Bon chappétit!

chicken quesadilla

It's funny, everytime I write the word "quesadilla" I have flashbacks of Napoleon Dynamite. Anyways, I had a craving for them (no matter how you pronounce it) tonight. If you know me well, you know I have a not-too-secret love of Qdoba. However, I decided to be motivated and make my own tonight. I haven't made them in quite awhile, and forgot how easy they actually were. Here's what you'll need:

• 1 chicken breast
• 1 pack of large flour tortillas
• 1 jar of salsa (the chunkier, the better)
• 1 package of Mexican cheese (cheddar & monterey jack)
• Salt and pepper

Begin by seasoning the chicken breast with salt and pepper. Then sauté it in a medium non-stick pan over medium heat. I used olive oil and a little minced garlic for this part, but that's totally optional - I just always cook chicken like that. Once the chicken is cooked through, shred it into decently small pieces (the smaller the better - it'll make the quesadilla way easier to eat).

Now you're ready for the main show. In the same pan over medium heat, put a dollop of olive oil and place a tortilla in the pan. I like to swish it around with my hand real quick to spread out the oil. Quickly place 1/3 of your chicken in a line across the center (note: I get three quesadillas out of 1 average-sized chicken breast). Next, place a tablespoon (or two) of salsa over the chicken and cover everything completely with a handful of cheese. Fold the quesadilla over the contents, leaving a little bit of a lip (see picture). This will help when you flip to the other side, as the contents shift a bit.

Let this sit for just a minute or two, until the cheese begins to melt nicely. Flip the quesadilla with a large spatula and brown the other side. Remove from the pan and let sit for a few minutes to cool. Slice into quarters and serve.

I made the homemade guacamole recipe again with this for dipping, and it turned out to be a pretty freaking delicious little meal. I probably could've served it with rice or veggies, but I ate all of the quesadillas myself (they could easily feed three people).

Bon chappétit!

pasta primavera

As Sunday was the last official day of Spring, and as I was totally craving some pasta for dinner (it had been DAYS), what could be better suited than a pasta primavera? This does happen to be one of those rare Italian dishes that I don't actually have a family recipe for, so I went searching through some of my favorite food blogs. Broke Ass Gourmet (check it out if you haven't already) had a great looking recipe up, so I decided to try it, with a few changes (mainly, more meat). Here's what you'll need:

• 1/2 lb. penne
• One small carton of heavy cream (like half a pint or something? The small one)
• 1/4 cup fresh Parmesan
• 1 head of broccoli, chopped up
• 1 red pepper, sliced
• A few mushrooms
• 3 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 cup frozen green peas
• 1 bunch fresh basil, coarsely chopped
• Some pancetta (I got a 1/4 lb., however I ate half of it before it went into the dish...so 1/8 lb?)

Begin by boiling a large pot of water and cooking the pasta per the box directions, about 10 minutes or so. While that's going, take a large non-stick pan and cook up the pancetta so that it's nice and crispy, about 7 or 8 minutes. When that's done, place on a dish with a paper towel to dry. Once dried, simple crush it up into little bits.

In the same pan, sauté the garlic and oil for just a few minutes over medium heat, until the garlic turns golden. Next, add the broccoli, pepper and mushrooms and sauté these as well for another 3-5 minutes. By this time, your pasta should be cooked and drained. Add the two dishes together in the pot the pasta was cooked in. Add in the peas, cream, cheese and half of the pancetta. Cook over medium heavy for just a few minutes, until the cream begins to thicken.

Serve immediately while hot, and top with the remaining pancetta. This dish was quick and delicious. These veggies gave a nice balance to the creamy cheesiness, and you seriously can't go wrong with pancetta. Ever. It may have been in honor of Spring, but it'd definitely be a great meal anytime year-round.

Bon chappétit!

nobody does it like sandra lee

In lieu of a recipe today (I ordered carry out last night - for shame!) I thought I'd share a link from the NY Times today about Sandra Lee's lasagna recipe. It brings up an interesting point of how far you can really go to make things simple. I think there's a fine line there somewhere.

I'm not sure how many of you out there have had the pleasure of seeing some of the clips from Sandra Lee's Food Network show, but it's truly a gem. I don't mean for this to be a dig at Sandra, but I often see her featured on Dlisted, and her clips literally bring me to tears sometime. So I thought some of you out there might enjoy a good laugh on (what is hopefully) a hot, sunny Friday...

bon jour world!

Google Analytics is a fascinating piece of technology.  I have it hooked up to the blog, and I check it every once in awhile just to see who's logging on (if anyone...) and where they're coming in from.  I posted once before about my newfound international presence.  Some places make complete sense, such as my current home (NYC) and my hometown (Pittsburgh).  Some places I can figure out, based on friends that have moved over the years (Emil, I know that's you in Atlanta!).  Some make absolutely no sense.  However, I'm humbled and flattered that the reach of Bon Chappétit is constantly growing. I'd love to know who's logging on from some of these places and how you found the site...

• Temple, TX: How are you?!
• Chambersburg, PA: Do I know someone there? There's tons of you logging on!
• Oregon, Wisconsin, Louisiana: Never been there, but glad to have 'ya!

And then there are the places that just completely take me by surprise. The top one has to be Riyadh, Saudi Arabia. Seriously.

As I said above, I'd love to know how everyone's finding the site, if you've been inspired to try any recipes and your thoughts if you have. And even if you don't feel like responding or are simply a casual observer, I'm still thrilled you've swung by.  It's fantastic motivation :)

Btw, the picture is of me eating the "death yogurt" (story behind that) in Cuzco, Peru circa sometime in 2006.

Bon Chappétit!

phyllo-wrapped halibut w/ lemon scallion sauce

I've been seeing recipes like this for awhile now. Phyllo-wrapped this, phyllo-wrapped that. I have fond memories of spanakopita and it's phyllo-wrapped deliciousness from back in my days of waiting banquet tables. So I figured a meal centered around something phyllo-wrapped was worth a shot. It surely paid off - this was delicious. I think halibut is quickly becoming my favorite fish (sorry salmon). Here's what you'll need:

• 2 tablespoons melted butter
• 4 sheets phyllo dough
• 2 (6 ounce) halibut fillets
• Salt and pepper to taste
• 2 teaspoons chopped fresh dill
• 3 tablespoons lemon juice (or about 1 lemon, squeezed)
• 1/2 cup whipping cream
• 2 green onions*, finely chopped

Begin by preheating your oven to 400 degrees. Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half. They should be about a 1" wider than your halibut fillets.

A note on these "sheets of phyllo dough": they're totally thin. Like, beyond paper thin. And apparently they have to thaw out before you use them (they come frozen). Just make sure you account for this ahead of time.

Season the halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet (kind of like I see people rolling burritos - sides in first, then roll down the length).

Place your rolled fillet on a baking sheet, and lightly brush the top with butter. Repeat with remaining fillet.

Bake in the preheated oven until pastry is puffed and golden brown. I put mine in for about 15 minutes covered, and then another 3-5 minutes to get it nice and crispy brown on top.

Meanwhile, while those are baking, bring the lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated, then reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat, about 10 minutes. Stir in green onions, and season with salt and pepper, and serve this over the halibut.

I have to say, while this was baking, for some reason I really started to have doubts. I thought it was a waste of time and I was going to end up running down the street for a replacement dinner. Thankfully, I was totally wrong. The mix of flavors (the lemon with the cream and the dill) along with the play on texture (creamy sauce, crispy dough, flakey fish) was incredibly delightful. Definitely give it a try.

Bon chappétit!

*Did you know that green onions and scallions are the same thing? Well I didn't. Lesson learned for the day.

spinach, basil & tomato frittata

This weekend, in honor of Dan's mom visiting (Hi Terry!), we decided to forego the usual Sunday dinner in favor of a brunch. I'm not personally huge on cooking brunch at home - the most I've ever really made was the occasional banana pancake. I decided to branch out and try a frittata for the first time, and the results were delicious. Here's what you'll need:

• Vegetable oil cooking spray
• 2 teaspoons olive oil
• 1 small shallot, chopped
• 2 tablespoons olive oil
• 2 cups packed fresh spinach, chopped
• 10 egg whites
• 1 lb. cherry tomatoes, halved
• 1/2 cup grated Asiago
• 1 cup chopped fresh basil, chopped
• Salt and pepper
• *Sadly, no meat

Preheat your oven to 375 degrees. Begin by heating the oil in a medium skillet and sautéing the shallot over medium heat for a few minutes until browned. Then add the spinach and continue sautéing for a few more minutes until the spinach is nice and wilted.

Meanwhile, in a large bowl mix your egg whites (you could also do half egg whites, half whole eggs), tomatoes, basil, cheese and a dash of salt and pepper. Mix the shallot and spinach in as well when it's done.

Pour everything into a round pie dish and bake for about 30-35 minutes, or until the frittata is firm in the center.

This was honestly pretty fantastic. Super easy, super tasty. Definitely a great idea if you're serving a brunch yourself.

Bon chappétit!

insalata caprese

Last night I had a sudden craving for fresh mozzarella, basil and tomatoes. There are few things in life as fresh and satisfying as a fantastic insalata caprese. If you've tried it before, you know what I mean. If you haven't, you really need to. Here's what you'll need:

• 1 large stem tomato
• 2 tablespoons olive oil
• 1 ball of bufala mozzarella
• 1 bunch of basil
• Pinch of salt

Slice up the tomato into 1/4" thick slices, chop up the basil and toss in a bowl with the olive oil and salt. Let these marinade for just a few minutes while you drain and slice the mozzarella into 1/4" thick slices as well.

Alternately layer the tomatoes and cheese on a dish, and pour the remaining oil over top. That's completely it. If you get wonderful, fresh ingredients, this is one fantastic little dish.

Bon chappétit!

halibut fishsticks

Sometimes you're starving and simply nothing sounds good - especially when you're writing a blog and trying to come up with new and interesting things all the time. It can really start to wear on the fun of cooking and eating. Last night seemed to be heading that direction until, through the magic of great food, a dish as simple as fishsticks turned my night around. I'd never considered making homemade fishsticks, and honestly, didn't think they could get much better than the frozen kind (a secret guilty pleasure of mine). I really should have, years ago, because these puppies were incredible. Here's what you'll need:

• 1 1/4 cups panko breadcrumbs
• 2 large eggs
• 1 1/2 pounds 3/4-inch-thick halibut fillets, cut into 3 x 3/4-inch strips
• 3 tablespoons olive oil

Begin by spreading the breadcrumbs on a shallow dish and lightly beating the eggs in a bowl. Heat the oil for a minute or two in a non-stick skillet over medium-high heat. Dip each fish slice in the egg, then coat liberally in the breadcrumbs and toss into the skillet. Fry each side for about 2-3 minutes. They probably took less than 5 minutes total to turn a fantastic, crispy, golden brown.

I know I said it above, but it's worth repeating. These were incredibly fantastic, and super quick to boot. Great for summer cooking.

Bon chappétit!

steak fajitas w/ guacamole

Last night I decided to be wise and use up some of the random items I had laying around in the fridge. I had a lot leftover form the Mexican chicken the other night.  I decided to try and whip up some steak fajitas, and they turned out pretty sweet. I also stumbled upon an amazingly easy way to make homemade guacamole. Here's what you'll need:

• Flour tortillas
• Sirloin steak
• Salsa, medium hot
• Peppers (green, red, yellow)
• Cheddar cheese
• Taco seasoning
• Avocado

First, the guacamole. All I seriously did was mash up 1 avocado and mixed it with one heaping spoonful of salsa. I got the chunky, medium hot salsa. It already had onion, garlic, cilantro, jalapeno, etc. mixed in. This made plenty for me, probably enough for two. It was fantastic. If you like guacamole, definitely give it a try.

On to the fajitas. begin by browning the steak on both sides in a non-stick skillet over medium heat with just a dollop of olive oil.  Next, slice up the steak and add back to the skillet, along with the taco seasoning and water, per the directions on the package. Once the liquid reduces, you're ready to build the fajitas.

I simply layered slices of steak with a few strips of pepper, cheese and a teaspoonful of salsa.  Once wrapped, I topped each fajita with a nice layer of guacamole. It was faaaaaantastic! Definitely a must-try.

Bon chappétit!

bacon-wrapped dates w/ manchego & mint

Yes, that's one heck of a title! This past Sunday, Dan and I skipped our usual dinner to attend a wine and cheese party at Susan's (hey Susan!). We still wanted to cook something, so we tried out hand at appetizers. I'd also had a request from Jes (hey Jes!) a few weeks back to make something with manchego cheese. This one seemed to fit the bill. Here's what you'll need:

• 32 dates
• 16 strips of bacon
• 1 block of manchego cheese
• 1 bunch of mint

Begin by preheating your oven to 425 degrees. Make a hole in the smallest end of each date. Using a pair of needle nose pliers or tweezers (washed first, of course), remove the pits.  Set aside.

Next, slice the cheese into 32 strips that are a bit shorter than the length of the dates, and small enough to fit in the hole left by the pits. These are roughly 1"x1/4"x1/4"...ish. Wash the mint bunch and pluck off 32 leaves. The last step of prep is to take the bacon and slice all of them in half lengthwise.

Now for the assembly. Place a mint leaf of the hole of each date. Using one slice of cheese, push the leaf and cheese into the cavity, and pinch the end shut with your fingers. Wrap each date in a 1/2 slice of bacon, and secure with a toothpick.

Place all of the assembled dates on a cookie sheet and bake for 10 minutes.  Remove them from the oven, flip, and then return for another 10 minutes, or until the bacon appears done. Let cool slightly before serving.

This was a truly awesome appetizer. Really different, really tasty - we got quite a few compliments. Try it out sometime.

Bon chappétit!

dijon salmon w/ tarragon

Tonight was one of those nights where I really had no idea what I wanted to eat. I was definitely hungry, but nothing was really jumping out at me. As I often find helpful in these situations, I started rummaging through the fridge, and came across dijon mustard. I love dijon mustard, and remembered that I'd saved a recipe for dijon-coated salmon, so I decided that was as good an option as any. Boy am I glad I did. This turned out to be one of the simplest meals I've made yet (which says a lot coming from me) and REALLY packed a flavorful punch. Here's what you'll need:

• Salmon filets (w/skin)
• Dijon mustard
• Sliced red onion
• Minced garlic
• Fresh tarragon, finely chopped
• Salt and pepper to taste

Preheat your oven* to 400 degrees. Place the salmon skin down on a piece of tin foil (on top of a cookie sheet or shallow baking dish).  Give the top layer a thin coating of dijon mustard evenly all over. Sprinkle the garlic, onion and tarragon over top. Place another piece of tin foil over top to cover loosely. 

I baked the salmon for 15 minutes, then uncovered for another 5 minutes. Mind you, I had a pretty sizable piece, so yours may take a few minutes less, depending. That's literally it. I removed and ate immediately and I couldn't believe how great the flavors combined. Definitely a great dish for summer.

Bon chappétit!

*It came up in conversation earlier today, and I now feel like I should note it here: I do all of my baking in a toaster oven. Yes, a toaster oven. With the exception of meals cooked outside my apartment, I never actually use a real oven. I've made everything from quickly baked fish (as above) to pot roasts and lasagnas that go for hours. In my experience, if you are using a conventional oven (as I assume most of you are), you probably just need to cook you items a few minutes longer. If you have any questions, feel free to give me a shout.

mexican baked chicken

I'm noticing a trend with my chicken recipes of late - I seem to REALLY be into stuffing chicken.  Or rolling it around vegetables.  Odd, right? Maybe not, because they all seem to be delicious.  Anyways, last night I tried a "Mexican" (I put that in quotes, in case it's not really very Mexican) chicken, and again, I loved it.  Here's what you'll need:

• Chicken breasts
• 2 cups Panko breading
• 1 package taco seasoning (I like Old El Paso's)
• Chopped peppers (I used red, green and yellow)
• Chopped mushrooms
• Cheddar cheese
• Salsa (I recommend medium-hot)

Start by cutting a nice slit into the chicken breast. You can also just completely butterfly it if you find that easier. Stuff inside a healthy dose of the peppers, mushrooms, cheddar and salsa. Close the chicken breast back up and secure with some toothpicks.

Next, combine the breadcrumbs and taco seasoning in a shallow dish. Evenly coat your chicken breast with the breading, patting it down to really make it stick.

Bake in a greased baking dish covered for 30 minutes at 350 degrees. Uncover and bake for another 5-10 minutes, or until the juices run clear.  Lastly, top with some additional cheddar, and bake for just a couple final minutes to let this melt.

This was a seriously awesome dish.  I ended up serving it with additional salsa on the side and some yellow rice, along with the leftover peppers.  Definitely a spicy change of pace for summer.

Bon chappétit!

bruschetta w/ asparagus pesto

Last weekend I made a special trip up to my friend Ben's place (pictured below). He'd spotted a recipe for an asparagus pesto in The Times that he wanted to try. They recommended using it over fish, chicken or pasta. However, we decided to make a great little appetizer out of it by using it on traditional bruschetta.  Here's what you'll need:


For the Pesto:

• 1 lb. asparagus
• 2 cloves garlic, minced
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 3/4 cup parmesan, grated
• Juice of 1/2 lemon
• Salt and pepper to taste

For the Bruschetta:

• 1 loaf Italian bread
• 1 lb. cherry tomatoes, halved
• Chopped fresh basil leaves
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 giant ball of bufala mozzarella (or any other variety, if you want to be lame), sliced

Begin by combining the tomatoes, basil and olive oil for the bruschetta in a bowl, along with a dash of salt and pepper. Set these aside to marinade.

Next, bring a large pot of water to a boil and add a dash of salt.  Trim the asparagus ends and add to the boiling water, cooking until fully tender, about 6-8 minutes.  Drain, but be sure to reserve some of the cooking liquid.  Let the asparagus cool slightly.

Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of oil, parmesan, and a couple tablespoons of the cooking liquid. Process the mixture, and gradually add the remaining oil.  Add the lemon juice and salt/pepper and pulse one last time. Set aside

Slice your bread 1/4-1/2" thick.  Place a spoonful of the tomatoes mixture on top of each slice, then cover with mozzarella. Arrange these on a cookie sheet and broil until the cheese begins to melt over the sides.  Remove and let cool.

Place a teaspoon of the asparagus mixture on top of each and serve. This was serious - not lying here - INCREDIBLE! We ate so much, we barely had room for the steaks we made later. Ben actually didn't eat much of his at all, which means I had 1.5 steaks.  In my eyes, that's an even GREATER testament to the awesomeness of these bruschette :)

Bon chappétit!