arugula & guacamole burgers

In keeping with my desire to spend as little time as possible in the kitchen lately, for fear of heat stroke, I went with a good ol' burger last night. Albeit, with a smidge of a twist. Dan and I first made these last summer, and they've become a regular in my culinary arsenal. Here's what you'll need:

• 2 burgers (I bought pre-made sirloin burger patties - lazy, I know)
• 2 buns (crazy)
• 1 large beefsteak tomato
• 2 slices Monterey pepper jack cheese
• A handful of arugula
• 1 ripe avocado
• 1 tablespoon or so of salsa (medium)

Since I don't have a grill, as you may or may not have heard, I simply cook the burgers in a nonstick skillet on the stove top. While that's going on, slice up the tomato (you really only need a couple slices for the burgers - I just eat the rest of it while I'm cooking). You'll also want to slice up your avocado and mash it in a small bowl. Mix the salsa with the avocado to your tasting (I do about one heaping tablespoonful per avocado). The rest is just assembly.

After the burgers are done and I've let the cheese melt for a minute, I simply stack on arugula, tomato and guacamole on top. It's super simple and a really delicious twist on the traditional burger.

Bon chappétit!

fettuccine w/ fresh corn pesto

As my last post mentioned, or as you may have gathered if you've been reading the blog - or ever met me for that matter - pasta is my standard go-to cuisine. You seriously can't beat pasta. Whether it's simple or complicated (it should never be complicated); traditional or fusion; red sauce or creamy - it's just awesome. Dan and I tried out a completely new recipe this Sunday and - shocker! - it was freakin' delicious. It's a really summer-appropriate dish, now that fresh corn is abundant. Here's what you'll need:

• 8 thick slices of pancetta
• 4 cups fresh corn kernels (cut from about 6 large ears or so)
• 2 large garlic cloves, minced
• 1 teaspoons coarse kosher salt
• 3/4 teaspoon freshly ground black pepper
• 3/4 cup freshly grated Parmesan cheese plus additional for serving
• 1/3 cup pine nuts, toasted
• 1/3 cup extra-virgin olive oil
• 8 ounces fettuccine
• 3/4 cup coarsely torn fresh basil leaves, divided

Cook the pancetta in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from the skillet. Add the corn, garlic, salt and pepper to drippings in the same skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 3/4 of a cup of corn kernels to small bowl and reserve.

Scrape the remaining corn mixture into a food processor processor. Add the Parmesan and pine nuts. With the machine running, add the olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook the pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup of the pasta cooking liquid. Return the pasta to the same pot. Add in the corn pesto, reserved corn kernels, and 1/2 cup of basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.

Transfer pasta to large bowl. Top with remaining 1/4 cup basil leaves and reserved pancetta (roughly chopped).

Seriously, delicious. We were blown away by how awesome the corn pesto turned out. Definitely give it a try while corn is in season.

Bon chappétit!

shrimp, mango & avocado salad

If you follow the blog, you've probably noticed I try to keep things from getting stuck in a rut. In my previous, pre-blog life, dinners pretty much alternated between pastas and meat and potato dishes. But as they say, variety is the spice of life (and the interest of the food blog), so in the spirit of that I'm constantly trying to find things I haven't made before. Last night's dish was a bit further than I typically go - it's the first Asian salad I've had. First time I've used sweet chili sauce. First time I've included mango in a homemade dish. Lots of firsts which, thankfully, paid off. This salad took under 5 minutes to put together and was a welcome change of pace. Really great for summer as well. Here's what you'll need:

• 1/2 cup Asian sweet chili sauce
• 2 tablespoons rice vinegar
• 1 tablespoon minced peeled fresh ginger
• 12 large shrimp
• 1 large head of Boston lettuce, washed and leaves separated
• 1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
• 1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices
• Salt and pepper to taste

A note before we begin. You have a number of options with the shrimp. You can buy it already cooked/steamed and jump right into the assembly. Or if you get it uncooked, simply sauté in butter and garlic for just a few minutes. I took the lazier route (it's hot in my kitchen!)

Now, get ready for a complex set of instructions. Whisk first 3 ingredients in small bowl; season with salt and pepper. Add in the shrimp and toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.

I love when my intro is longer than the actual recipe. Seriously though, try not to have an aneurism over the complex recipe you've just read. Just sit back and enjoy the deliciousness.

Bon chappétit!

хороший день!

And bom dia! And however you say "hello" in Vietnamese!

I just took a gander at my trusty Google Analytics and saw we now have followers in Brazil, Russia and Vietnam - welcome all! Glad to have you at the party :)

Bon chappétit!

steak w/ tomato-caper relish

Sometimes I post old favorites that I know are delicious. Sometimes I find recipes that I haven't tried before, but know I'll love. And sometimes I find wild cards. The ones that don't work out tend to go down in burning flames, never to be mentioned on here. But every once in awhile, something strange catches my eye, I try it and it turns out to be amazing. Tonight was one of those times. I love a good steak, but I have to say this relish that goes on top was so, so good that I ate half of it just while it was marinading. Seriously. Here's what you'll need:

• 2 teaspoons salt, divided
• 1 garlic clove, minced
• 1 tomato, cut into 1/3-inch cubes
• 3 tablespoons coarsely chopped, pimiento-stuffed olives
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon drained capers
• 1 fresh lime, juiced
• 1/4 teaspoon dried oregano
• 2 rib-eye steaks (each about 1 pound)
• 2 teaspoons ground cumin
• 3/4 teaspoon freshly ground black pepper

Place 1/4 teaspoon coarse salt and garlic on a cutting board. Using the flat side of knife blade, smash garlic and salt together until paste forms (this might sound weird, but it works). Transfer the garlic paste to a medium bowl. Add the tomatoes, olives, cilantro, 2 tablespoons olive oil, capers, lime juice and dried oregano and toss to blend well. Season to taste with salt and pepper. Let stand at room temperature while you prep and cook the steaks. This can be done up to an hour in advance.

Sprinkle steaks on both sides with cumin, pepper and salt. Heat the remaining 1 tablespoon olive oil in a heavy, large, non-stick skillet over high heat until very hot, about 2 minutes. Or if you're lucky enough to have a grill, but all means, grill away. Either way, add the steaks to the heated source of your choice. Sear/grill the steaks until browned and cooked to medium-rare, about 6 to 7 minutes per side. Transfer the steaks to cutting board and let rest 5 minutes or so.

Thinly slice steaks crosswise. Overlap slices on plates and place the relish on top. Feel free to be generous with the relish portion sizes - as I said about, it's freaking delicious.

Bon chappétit!

penne arrabiata

So the temperature finally seemed to drop last night. Either that, or I'm just completely used to 90+ degree heat...which is just sad. In any event, I got back to making meals that take more than 5 minutes - but not much more, so don't worry. I went for an old favorite - penne arrabiata. This is a pretty simple pasta dish that really packs a punch. If you like your pasta with a kick, this one's for you. Here's what you'll need:

• 1 lb. thin chicken
• 1 garlic clove, minced
• 2 tablespoons olive oil, divided
• 1 bunch fresh basil, chopped
• 1 cup breadcrumbs
• 1 egg
• 1 cup (small can) tomato sauce
• Salt/pepper
• 1 (28oz) can diced tomatoes
• Red pepper flakes
• 1/2 lb. penne

Heat olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally. 
While that's going on, cook the penne until al dente, then drain and add to the sauce and simmer as well.

Egg, breadcrumb and fry the chicken in olive oil until browned, about 5-10 minutes depending on the size of your chicken. I like to cut it into small strips when done and toss with the sauce and penne before serving. However if you'd really like to preserve the crispy breading, serve the chicken on top of the pasta. No matter how you serve it, it's going to be simply awesome.

Bon chappétit!

grilled garlic tomatoes

Here's another little grilled ditty we made while I was back home over the fourth. The recipe said to put these on top of hamburgers, but I don't see how that's really possible. We had them as a side dish to steak, and they were delicious. However, should you make them and feel like you're up to eating it on a burger, please feel free to send along a photo - I'd love to see it. Check out the recipe and you'll see what I mean. Here's what you'll need:

• 1/4 cup mayonnaise
• 3 tablespoons grated parmesan
• 2 tablespoons Italian breadcrumbs
• 1 large clove garlic, minced
• 1 teaspoon lemon juice
• 2 large tomatoes, cut in half crosswise.

Preheat your grill to high. Combine the mayo, cheese, breadcrumbs, garlic and lemon juice in a bowl. Spread the mixture evenly over the cut side of each tomato. Place a sheet of tinfoil on the grill and arrange the tomatoes on top. Cover the grill and cook for 12-15 minutes, or until the tops of the tomatoes are browned. 

That's totally it. Super simple, super delicious summer side dish. 

Bon chappétit!

tuna & arugula pasta

While the temperatures are consistently in the 90s these days, I'm finding it harder and harder to spend very much time in my windowless, A/C-less kitchen. I'm also getting tired of takeout options. So I've now moved on to the absolute quickest meals I can make (I'll also be trying my first ceviche soon).  This pasta dish was a big staple back in college when I used to cook regularly for a few friends (yo Hallie! yo Lee!)  It's one of the quickest ones I know (because I use jarred sauce - deal with it).  Here's what you'll need:

• 1 can of tuna (in oil)
• Pasta sauce (I usually go for a tomato basil)
• A handful of arugula
• Pasta of your choice
• Salt and pepper to taste

Boil the pasta per box directions.  Toss some sauce and the arugula into a pot to heat (I find about 1/3 of a jar - yes, jar - is about one dish).  The arugula makes this dish.  Don't be afraid to use a lot - it will wilt down to nothing.  Add the tuna (drained) and salt and pepper to taste (I usually like mine pretty spicy).  Combine all ingredients when done and voila! Super easy tuna pasta: it's better than it sounds.

blueberry cheesecake

While home over the 4th of July, I decided to try and get a little fancy for the family picnic and take a stab at a full-on blueberry cheesecake. I'm not quite sure if this was really an actual cheesecake; however, I'm positive that it was absolutely delicious. Everyone seemed to really enjoy it, and judging by the fact that there was barely any left over, I took their compliments as genuine. Best part of it - there's really no actual baking. Here's what you'll need:

Crust:

• 9 whole graham crackers
• 1/2 cup old-fashioned oats
• 3 tablespoons (packed) golden brown sugar
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Filling:

• 1/4 cup water
• 1 tablespoon unflavored gelatin
• 12 ounces Philadelphia-brand cream cheese, room temperature
• 1 cup heavy whipping cream
• 1 cup sugar
• 1 tablespoon fresh lemon juice
• 3 cups fresh blueberries

Topping:

• 1 cup chilled heavy whipping cream
• 1 tablespoon sugar
• 2 1/2-pint baskets blueberries
• 2/3 cup blueberry preserves

Before you start, keep in mind that you need to prepare the crust and filling the day before, in order to let them set in the fridge overnight. The topping can be done a few hours before serving.

For crust, preheat oven to 350°F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.

For filling, pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.

Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.) Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.

For topping, beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.

This wasn't nearly as daunting as the length of the recipe makes it seem. Definitely give it a try. The results were delicious, and even better the next day.

Bon chappétit!

grilled peaches

So I'm finally back in action after a much-needed trip back home. Five days of nothing but wading around a glorious pool and grilling various meats, fruits and vegetables was more than I could have asked for. Up first from my travels over the 4th is...grilled peaches! I'd honestly never thought of grilling fruit before, but lately it seems like everyone's doing it - grilling watermelon (Jes - how'd that turn out?), pineapples, etc. I decided to try this recipe, and it went over pretty well (and more importantly, was super easy). Here's what you'll need:

• 4 tablespoons (1/2 stick) unsalted butter, melted
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 4 unpeeled peaches, halved, pitted
• 1/3 cup white chocolate

Mix the melted butter, brown sugar and cinnamon in a bowl. Then toss your peaches around to get them good and covered. Grill on medium, cut side down for about 5 minutes, then turn them over, add the white chocolate into the cavity left from the pit and drizzle with remaining sauce. I left these on for probably another 10 minutes. You don't want to burn them, but you want to leave them on long enough to melt the chocolate and really get that grilled flavor in there. They came out great - the family really seemed to enjoy.

Bon chappétit!

PS. It's good to be back :)