t o m a t o e s & t e q u i l a

I think pizza might be my favorite food and has been since as far back as I can remember. What's not to love?! You can make healthy, veggie-topped flatbread pizzas, ooey-gooey cheesy bad for you pizzas, grilled pizza, pizza with an egg on top, pizza with a salad on top, personal pizzas, big giant pizzas, thin-crust pizzas, thick-crust pizzas, pizza with white sauce, pizza with red sauce....you get the idea.


So one kind of pizza I had never made (or barely eaten for that matter) is a deep-dish pizza. I have just never lived anywhere that had deep-dish pizza. Last weekend I decided it was time to rectify that and made my first ever deep dish pizza. It was SO good. I topped mine with italian sausage, peppers, olives and red sauce - delicious!!

This recipe from America's Test Kitchen is really easy. I did not follow their instructions for the sauce and filling, I just used what I had on hand instead.

DEEP DISH PIZZA RECIPE
(America's Test Kitchen)

• Coat two 9-inch round cake pans with 2 tablespoons olive oil each.
• Transfer 1 dough ball to dry work surface and roll out into 13-inch disk about 1/4 inch thick.
• Transfer dough to pan by rolling dough loosely around rolling pin and unrolling into pan.
• Lightly press dough into pan, working into corners and 1 inch up sides.
• If dough resists stretching, let it relax 5 minutes before trying again.
• Repeat with remaining dough ball.
• For each pizza, sprinkle 2 cups grated mozzarella evenly over surface of dough.
• Spread 1 1/4 cups tomato sauce over cheese, add whatever toppings you want to use and sprinkle 2 tablespoons Parmesan over sauce.
• Bake until crust is golden brown, 20 to 30 minutes.
• Remove pizza from oven and let rest 10 minutes before slicing and serving.

So this is really weird, but, I get anxious when my fridge is too full. When I waste food, I feel like I am wasting money. Anyone who knows me will tell you this is basically my worst fear. Worse than vampires, or zombies, or space aliens taking over the planet. I am what one might call...umm...cheap. I like to think of myself as frugal, but who are we kidding, that's just debating semantics. When I feel the "too-full-fridge" fear (aka, major tightwad issues)  coming on, I know it's time to ensure I am using recipes that use lots of stuff I already have on hand. So, I start scouring all my cookbooks looking for recipes that require me to purchase only one or two things, at most.

In this effort, the hubby found this recipe for wonton chicken tacos. I had every single one of the ingredients except for cabbage/cole slaw, including an abundance of left over slow cooker chicken and frozen wonton wrappers. I love when that happens. In addition to already having most of the ingredients, the recipe was called "Sassy Wonton Tacos," and the hubby decided that we needed to make anything with the word "sassy" in the title. Weird.

On a side note, wonton wrappers freeze incredibly well. I just let them defrost in the fridge slowly over a day or so and they were like new.

Turned out these little suckers were awesome. Flavorful, easy, and healthy. We doubled up on the wonton wrappers, using two for each taco, to avoid breakage. These would also make a great appetizer or good football-watching-food. If you don't want to do "Asian" flavors, try mixing things up and going for more Mexican flavors with salsa instead of bbq sauce and cheese/sour cream instead of cabbage.

WONTON CHICKEN TACO RECIPE
(health.com)

Nonstick cooking spray
8 wonton wrappers
4 ounces cooked, shredded skinless chicken breast (1 cup)
2 tablespoons barbecue sauce
3/4 cup packaged coleslaw mix
2 tablespoons low-fat sesame ginger dressing (I didn't have any Asian dressings on hand so I just made up my own using rice vinegar, soy sauce, hoisin sauce, red chili sauce, and garlic - even just plain old soy sauce would be fine)
2 tablespoons chopped fresh cilantro

Preheat oven to 400°. Spray inside and outside walls of a deep square pan with nonstick cooking spray. Drape wonton wrappers over the pan's walls on a diagonal, making triangle-shaped "shells." Bake until crispy (3-4 minutes). Remove pan from oven; cool. Combine chicken with barbecue sauce in a bowl. In a microwave-safe bowl, combine coleslaw mix, sesame ginger dressing, and cilantro. Microwave until softened (45 seconds); set aside. Carefully remove wonton shells from pan; fill each with 1 tablespoon of barbecue chicken and 1 teaspoon of cilantro slaw. On a baking sheet coated with nonstick cooking spray, lay filled wontons on sides. Spray tops of wonton shells lightly with nonstick cooking spray; bake until warm and crunchy (5 minutes).

This tart is just so darn pretty and so darn healthy. Plus, it's crazy flavorful, as this is the time of year for tomatoes and zucchini. Definitely do NOT make this in the winter. I can't say this enough - take the time to educate yourself on what produce is in season throughout each part of the year. Your food will be twice as good with zero additional effort.

Tomatoes are a late summer fruit (yes, it's a fruit). A lot of people assume that summer produce is the same throughout the summer. This is not true. Try a peach in June and then try one in mid-August and then tell me with a straight face that they taste the same (peaches, and all stone fruit, are in season during the late summer). They don't. Wait for the good stuff.

When you eat seasonlly, you naturally become more atuned to the flavors and smells of what you are eating. After a whole year without eating something, your senses say "WOW - what the heck was that!" after that first bite. This "shock-value" is key to continually enjoying your food. Boredom is a foodie's (and a health nut's) worst nightmare.

Plus, seasonal produce is crazy cheap. I know you know what I mean. It's like when you buy apples in the fall and they are like .89 cents a pound.  This is because they are in season. It's a winning situation. Better taste and cheaper.

CORNMEAL CRUST RATATOUILLE TART
( Ellie Krieger)

Crust: 2/3 cup yellow cornmeal
1/3 cup whole-grain pastry flour
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons canola oil
3 tablespoons water

Filling:
2 tablespoons plus 1 teaspoon olive oil
2 shallots, thinly sliced (about 1/3 cup)
Cooking spray
1/2 pound thinly sliced eggplant rounds (about 1/3 medium eggplant) (I don't love eggplant, so I just didn't use any and used more zucchini instead)
1 zucchini, sliced into 1/8-inch rounds (about 8 ounces)
3 medium tomatoes, sliced thinly
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces shredded part-skim mozzarella cheese
1/4 cup shredded fresh basil leaves
1/4 cup freshly grated Parmesan

For the crust: Preheat the oven to 350 degrees F.

Combine cornmeal, pastry flour, and salt in the bowl of a food processor. Pulse to incorporate. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles. Add water and pulse until mixture forms a loose dough. Remove dough from processor and press into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice or pie weights. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and remove rice and foil. Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet. Remove from oven and let cool.

For the filling: Increase the oven to 400 degrees F. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute shallots until soft, about 5 to 6 minutes. Spray 2 baking trays with cooking spray. Arrange the eggplant, zucchini and tomato slices on the trays in a single layer and brush with the remaining olive oil. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes. Remove the vegetables from oven and cool.

Lower the oven temperature to 350 degrees F. Lay the eggplant slices in 2 layers on the bottom of tart; cover with 1/3 of the mozzarella cheese and some of the shredded basil. Add the zucchini and shallots, top with another 1/3 of the mozzarella and basil, then the tomatoes. Top with rest of the mozzarella cheese and the Parmesan. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted. Remove from oven, let cool for 5 minutes, and cut into 8 slices. Serve warm.

Aren't sliders fun? They are just so darn cute! Plus, I am super into hamburgers right now. As a friend and I were saying yesterday, hamburgers are such a great blank canvas for creative flavors.

For these sliders, I went with a recipe for classic burger flavors. Cheddar cheese, bacon, mayo, lettuce and tomato. For a hearty beef flavor, these use ground sirloin. Sometimes the perfect burger is just a simple classic one and these little guys were pretty darn good.

In other news, the hubby and I are headed for our first camping trip this year on Friday, to Crested Butte, Colorado. I can't believe it is the first camping trip of the year. With all the fires in Colorado, the governor instituted a state wide ban on campfires. Since that is my favorite part of camping, we decided to cut back on the camping trips this year. Regardless, I am excited to get up to the mountains and get some much needed rest. Hopefully I get some good pics to share.

BACON AND CHEDDAR SLIDERS RECIPE
(Cooking Light)

3 tbl. minced shallots
1 tsp. Dijon mustard
12 oz. ground sirloin
3/4 tsp. freshly ground black pepper, divided
Cooking spray
2 oz. 2% reduced-fat sharp cheddar cheese, shredded (about 1/2 cup)
8 whole-wheat slider buns
3 tbl. canola mayonnaise 
4 cornichon or other small dill pickles, each cut lengthwise into 4 slices
4 small lettuce leaves, each torn in half
1 small ripe tomato, cut into 8 slices 
3 slices cooked bacon, cut into 1-inch pieces

Preheat grill to medium-high heat.

Gently combine first 3 ingredients and 1/2 teaspoon pepper in a large bowl, being careful not to over mix. Divide beef mixture into 8 equal portions; gently shape each portion into a 1/4-inch-thick patty, taking care not to pack mixture down.

Arrange patties on grill rack coated with cooking spray; cook 2 minutes on each side or until desired degree of doneness. Top each patty with about 1 tablespoon cheese during last minute of cooking. Lightly coat cut sides of buns with cooking spray. Place buns, cut sides down, on grill rack. Grill for 1 minute or until toasted. Spread about 1 teaspoon mayonnaise on bottom half of each bun; top with 1 patty. Top each slider with 2 pickle slices, 1/2 lettuce leaf, and 1 tomato slice; sprinkle evenly with remaining 1/4 teaspoon pepper. Arrange bacon pieces evenly over tomato. Top with bun tops.

I find the sounds, smells and to-do's of Sunday to be therapeutic. The washing machine churning, the dish washer swishing, the vacuum grumbling, the hiss of steam from my iron, the smell of a freshly cleaned kitchen. That on top of looking at my stocked fridge and to-do list with lots of items crossed out in big black sharpie marker signifying that "I get things done!" is utterly calming.

Then, after all the doing gets done, and the cleaning is finished, and the washing machine quiets, we make dinner. And it makes me happy. I simply love being in my kitchen, in my clean apartment, with nothing left on the to-do list except, "make dinner," and "watch movie." This is when I truly relax. The other 98% of my life I am running a perpetual list through my head of the should have/need to/next time/don't forget.

So, last Sunday we made these fish tacos and they were truly the cherry on top of a wonderful Sunday. SO GOOD. Light, summery, healthy, and easy. Definitely fits all of my requirements.

I found this recipe in an America's Test Kitchen; Cooking for Two (2009) cookbook I checked out from the library. Cooking for two (or one) can be tough and this cookbook breaks it all down so it doesn't seem like so much work for just two people. For example, they have sidebars throughout the book that point out ways to use up leftover ingredients from a recipe, so you waste little. There is a section for "Fancy Dinners," which can feel like so much work for one or two people. There are also sections for healthier dishes and using up what you have in your pantry - both are things I think about frequently. 

GRILLED FISH TACOS WITH CHIPOTLE-LIME MAYO
(America's Test Kitchen, Cooking for Two, 2009)


serves two


1/4 small head of cabbage (about 4 oz), shredded (also feel free to buy pre-packaged coleslaw)
3 tbl. chopped, fresh cilantro
1 1/2 tbl. fresh lime juice
1 tbl. vegetable oil
Salt and pepper
1/3 c. mayonnaise (I used light)
1-2 tsp. minced canned chipotle in adobo sauce
1 small garlic clove, minced
1 tsp. chili powder
2 (6-8oz) skinless mahi-mahi fillets, about 1 inch think (I used tilapia)
4-6 corn tortillas ( I STRONGLY recommend La Tortilla brand)

Toss the cabbage, 2 tablespoons of the cilantro, 1 tablespoon of the lime juice, 1 teaspoon of the oil, 1/8 teaspoon salt and a pinch of pepper together in a bowl and set aside for serving. In  a separate bowl, combine the remaining 1 tablespoon cilantro and remaining 1 1/2 teaspoons lime juice with the mayonnaise, chipotles and garlic. Season with salt and pepper to taste and set aside for serving.

Combine the chili powder, 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl. Pat the mahi-mahi fillets dry with paper towels, then brush with 1 teaspoon more oil and rub evenly with spice mixture.

On a gas grill, turn all the burners to high, cover, heat grill until hot.

Clean and oil the cooking grate. Gently place the mahi-mahi on the grill and cook, covered, until the fish is opaque and flakes apart when gently prodded. Gently flip when half-way through (NOTE: Are you listening? This is huge...DON'T TOUCH YOUR FOOD ON THE GRILL. Leave it alone. Every time you touch food on a grill you are releasing moisture. Especially with beef - set it and forget it!!!!) 

Remove fish and tent loosely with foil to keep warm. Meanwhile, place tortillas on grill off of direct heat and heat until crispy on the outside and heated through.

To serve, smear each tortilla with mayo mixture, top with cabbage and fish.

ENJOY!

We have had gorgeous weather in Denver for the last week or so. To capitalize on it the hubby and I had a picnic Friday night at a park near our place. We got some cheese, good salami, bread, and pasta salad from Whole Foods and then grabbed a bottle of wine. I think the best picnics are easy. If they are too fussy it sort of takes away from the point that you are eating on the ground outdoors.

To continue the enjoyment of our good weather, we barbequed some delicious turkey burgers stuffed with roasted red peppers and mozzarella cheese on Saturday night. These burgers were delicious, easy and very healthy. I used learn turkey, part-skim mozzarella, and low-fat mayo for the sauce, all on whole wheat buns. This is one of those meals that you don't have to feel guilty about eating and you can really enjoy. The other great thing about this recipe is that it is really a template for all kinds of stuffed burgers. You could stuff the burgers with crumbled bacon and cheddar, olives and feta, shallots and blue cheese...you get the idea.

STUFFED TURKEY BURGER RECIPE
(Ellie Krieger)

1 1/4 lbs. lean ground turkey breast
1/2 c. chopped roasted red peppers
1/2 c. shredded part-skim mozzarella cheese
1/4 teaspoons salt
Freshly ground black pepper
2 tbl. low-fat or fat-free mayonnaise
2 tbl. jarred pesto
Arugula, spinach or whatever leafy green you like

Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons red peppers and cheese, and top with remaining patties, working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side.

Meanwhile, mix mayonnaise and and pesto, set aside. Toast hamburger buns. Spread buns with mayo mixture and top with a small handful of arugula. Place cooked patties on top.

I have a hard time finding unique pasta shapes. I can definitely get spaghetti, or fettuccine or penne. But what about when I want some bucatini or papardelle? Especially papardelle. It just might be my favorite pasta shape and I consider myself a connoisseur. We eat pasta at least once a week and papardelle is the perfect pasta for hearty winter sauces and roasted veggies. But the only papardelle I can find in grocery stores is egg based and way too thin, not semolina and at least an inch wide which I prefer.

So, after much sadness over never being able to find papardelle I decided I would just make my own. I was a little nervous as I don't have a pasta machine so I had to hand roll and cut my pasta. But as far as that goes, papardelle is definitely the easiest since it really is just a wide flat noodle.

To go with my excursion into the world of pasta making, I decided I needed a superb sauce to do the fresh pasta justice so I made Anne Burrell's bolognese. Between the pasta making and the time consuming bolognese this was an all afternoon project, but well worth it. The result was the most satisfying, filling winter meal I have had in a long time. And in all honesty, nothing in this meal was particularly difficult to make, just time consuming.

I think pasta making is a worth while endeavor for any serious home cook - it's just another technique to put in your repertoire and in the world of handmade pasta, papardelle is a great place to start. I recommend reading these instructions on pasta making from Jamie Oliver before beginning. I also recommend watching this video to help you see the consistency you are looking for in the pasta dough.

FRESH PASTA RECIPE
(Jamie Oliver)

100g flour for each person (per serving)
1 egg for each person (per serving)

Mix flour and egg in a food processor. Add flour and/or water until you get the desired consistency of thick breadcrumbs.

Dump out onto your counter and knead the dough until it becomes a tight, smooth ball.

Roll it out in a rectangle as thin as you can get it, then cut it into 1 inch thick, long strips. Put the strips in a bowl and cover with plastic wrap. Place in the fridge for 30 minutes before using.

BOLOGNESE RECIPE
(Anne Burrell)
1 large onion or 2 small, cut into 1-inch dice
2 large carrots, cut into 1/2-inch dice
3 ribs celery, cut into 1-inch dice
4 cloves garlic
Extra-virgin olive oil, for the pan
Kosher salt
3 pounds ground chuck, brisket or round or combination (I used turkey and veal since this is what I had on hand - use whatever you have)2 cups tomato paste
3 cups hearty red wine
Water
3 bay leaves
1 bunch thyme, tied in a bundle (I think the fresh thyme is critical, use fresh!)

In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.

Add the ground beef and season again generously with salt.

Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.

Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time.
Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours. (Note: I simmered for three hours and felt that was enough time, but who am I to argue with Anne Burrell.)

OMG, I'm awesome. I literally think this is the best thing I have ever made and I really want YOU to make it too. I'm not kidding. While eating this I was feeling very proud of myself. Except, I don't really have a recipe for it. Sorry. I'll try to recollect how I made this. These burgers feature ground chuck cooked to perfection and topped with gooey brie, sweet shallots, peppery arugula, and sharp Dijon mustard. The flavors are exceptionally complimentary - you will truly love this burger.

BISTRO BURGERS WITH BRIE AND ARUGULA RECIPE

1 large shallot
1 tbl. olive oil
1/2 lb. ground chuck, 85% lean
1/4 tsp. each dried oregano and rosemary
Dash of beef bouillon
1 tbl. Panko
Brie (as much or as little as you like to go on top of your burger)
Dijon mustard
Arugula
2 Whole wheat hamburger buns

Thinly slice the shallot and saute over low heat in olive oil until caramelized, about 20 minutes. Remove from heat when done and set to the side.

While shallot is cooking, mix beef with oregano, rosemary, bouillon, Panko and add as much salt and pepper as you like. I find that many home cooks do not properly season their beef. Don't be afraid of seasoning with salt and pepper, you would be surprised how much beef needs. I would say about a 1/4 teaspoon each. Form beef into two patties, about 1/4 inch thick.
Cut rind off Brie and cut into 1 inch chunks. Set aside.

Heat a pan over medium high heat, coat with cooking spray. When pan is good and hot, add patties. Don't touch it! Don't press it down! Set it in the pan and walk away!!! Let it cook about 4 minutes and flip. Immediately add the chunks of brie, cover with a lid so the brie melts. When finished, remove from pan and let rest for a few minutes.

Spread Dijon on to toasted buns. Place a small handful of arugula on bun. Add hamburger patty. Top with shallots.

BBQ CHICKEN PIZZA RECIPE
1/2 c. barbecue sauce
16 oz. pizza crust, pre-baked (I use thin crust Bobili)
1 1/2 c. shredded reduced-fat Mexican blend cheese
7 1/2 oz. canned black beans, rinsed (try to get low sodium)
1 small red onion, chopped
1 tbl. cilantro

Preheat oven to 450 degrees.

Shred the chicken and combine with half of the barbecue sauce, toss until chicken is coated.

So, the holidays are over and they were full of eating and merry-making. For Christmas the hubby and I were in California with my family. We got together with some of my aunts and cousins for a raucous Christmas dinner. It was so good to be home with my family - I already miss them. While in California I also picked up some lovely food products that are harder to find in Colorado - just some unusual shapes of pasta and wine.

The day after heading back to Colorado we met some friends from New York for a drink. Then the fun continued the next day when my very good friend came for a visit for several days - again, lots of eating and merry-making. The night before my friend's departure we had dinner at my place and played board games - it was a ball. For dinner I made Dijon and Cognac Beef Stew from The New York Times. This stew is hearty and robust. The mustard is sharp and the wine and cognac add wonderful depth to this dish. It is everything one could want it a stew - rich and thick with complex flavors. I served it over hearty papardelle. The only drawback was that it is a bit time intensive upfront. I also made my Easiest French Bread and for dessert I went casual and just served Ultimate Ginger Cookies for a lovely winter dinner.

DIJON & COGNAC BEEF STEW RECIPE
(The New York Times)

1/4 lb. salt pork or bacon, diced
1 large onion, finely diced
3 shallots, chopped
2 to 4 tbl. butter, as needed
2 lbs. beef chuck, in 1-inch cubes
2 tbl. flour
Salt and freshly ground black pepper
4 tbl. butter, as needed
1/2 c. Cognac
2 c. beef stock
1/2 c. Dijon mustard
4 tbl. Pommery mustard
4 large carrots, peeled and cut into half-moon slices
1/2 lb. mushrooms, stemmed, cleaned and quartered
1/4 c. red wine.

Place salt pork in a Dutch oven or a large heavy kettle over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.

If necessary, add 2 tablespoons butter to the pan to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pan. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.

Add Cognac to the empty pan, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard and 1 tablespoon Pommery mustard. Whisk to blend, then return meat and onion mixture to pan. Lower heat, cover pan partway, and simmer gently until meat is very tender, about 1 1/2 hours.

Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in medium skillet over medium-high heat, and sauté mushrooms until browned and tender.

Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.


Yield: 4 to 6 servings.

As you know, I am always on the hunt for exceptionally delicious yet quick and nutritious meals. As you also know, this can be a tall order. So when I find things that knock my socks off, I simply must share them. This pizza - with some small adjustments for time - is totally amazing. The hubby ate 3/4 of the pizza in one sitting - he was very proud of himself. The original recipe from Cooking Light calls for making your own whole wheat pizza dough. Rather than doing that, I used a pre-made pizza crust which you can buy either in a plain or whole wheat variety. Cutting out this step made this recipe really fast (about 15 minutes total) and required almost no actual cooking. The most I did was cut up a pear and measure out my ingredients. I strongly recommend that this pizza be made while pears are in season. Pears can be very fickle and rather awful when not in season. So, just wait! Wait for the good stuff and you will thank me!

PEAR & PROSCIUTTO PIZZA
(adapted from Cooking Light)

1 1/2 c. (6 ounces) crumbled goat cheese
4 c. fresh mâche or baby spinach (I used mixed baby greens since they were on sale - use whatever you like)
2 tsp. chopped fresh thyme (I used dried since it is what i had on hand)
2 tsp. fresh lemon juice
1/2 tsp. freshly ground black pepper
3 oz. very thinly sliced prosciutto, chopped
2 ripe Starkrimson or red Bartlett pears, cored and thinly sliced (I found that one large pear was enough)
Preheat oven to 450°.

Place dough on baking sheet and sprinkle evenly with cheese. Bake at 425° for 12 minutes or until crust is crisp and golden and cheese is melted. Combine remaining 2 teaspoons oil, mâche, and the remaining ingredients, except the prosciutto; toss to combine. Arrange salad over crust. Arrange prosciutto on top.

Eggs baked in tomatoes...how elegant does that sound? It makes me feel instantly more French and sophisticated just saying it, though I have no idea if the French or the sophisticated eat eggs baked in tomatoes. No matter though - it's still fun to say. I made these a couple of weeks ago while tomatoes were at their absolute most wonderful.

As you all know, I am deeply grounded in the belief that tomatoes are nothing short of divine - "tomatoes and tequila,"...duh. I love them and wait anxiously all year until that 3-4 week period in late summer when they are perfect.

This dish showcased them in a wonderful way - after a long, slow roast in the oven they became even more sweet than they are naturally during late summer.

I used large heirlooms (for those of us in the middle of the country, Whole Foods is really the only supermarket option for good tomatoes, so please do me a favor and don't go to King Soopers, it's blasphemy).

The only thing was that the roasting made them extremely soft, almost too soft and so I highly recommend bread with this dish to sop-up anything and everything. I ended up eating this more like tomato and eggs on toasts.

If you want to enjoy the last bit of summer, as fall will be here before we know it, try this dish - it screams summer.

EGGS BAKED IN TOMATOES RECIPE
(Martha Stewart)

4 large beefsteak tomatoes
Coarse salt and ground pepper
1/2 cup fresh or frozen corn kernels (I did not use corn and went for more of a French flavor with additional chives, parsley and shallots)
4 large eggs
2 teaspoons snipped fresh chives
1/4 cup grated pecorino or Parmesan cheese (1/4 ounce)

Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.

Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.

There cannot be enough said about quiche. It's great cold or warm, for breakfast, lunch or dinner. It's elegant and casual at the same time. It can be modified to individual portions for appetizers.

This particular quiche embraces all the fresh lovely onions of spring. The onions are sauteed for a while so their flavor mellows out and becomes sweet.

I altered this recipe a bit by using non-fat half and half and low fat cheese - so really, it's not too bad for you. No really, I swear..about 300 calories per serving.

THREE ONION QUICHE
(adapted from Sunset Magazine)

1 sheet refrigerated pie dough for 9 inch pie pan
1 tbl. butter
3 medium leeks, white and light green parts chopped thinly
2 bunches of green onions, chopped into large pieces
1/2 red onion, diced
1 c. half and half (I used fat-free)
1 tbl. flour
1 tsp. salt, divided
3 large eggs
2 c. sharp, white cheddar cheese (I used low fat, pre-shredded)

Preheat oven to 425°. Unroll pie dough into a 9-in. pie pan. Crimp edge. Line dough with parchment paper, fill with pie weights or dried beans, and bake until light golden, about 15 minutes. Remove paper and weights.

Melt butter in a large frying pan over medium heat. Add leeks, green and red onions, and 1/2 tsp. salt. Sauté until very tender but not browned, about 20 minutes.

Whisk half-and-half gradually into flour in a medium bowl until smooth. Whisk in remaining 1/2 tsp. salt and eggs until blended. Stir in cheese and three-quarters of onion mixture and pour into pie shell. Sprinkle remaining onions over quiche.

Bake until a knife inserted in center comes out clean, 20 to 30 minutes; cover edges with foil if they begin to darken. Let sit 10 minutes, then cut into wedges.

I was in California last week. It was a much needed respite from the long Colorado winter that is causing me to verge on melt-down.

I was in Palo Alto, San Francisco, Truckee and my hometown, Auburn. This time of year, my parent's house is nothing short of perfection. The yard is the vibrant green that only spring can bring. The air is saturated with the smell of just blooming flowers. Their back porch is fully equiped with chairs for rocking, a bistro table for a cup of coffee in the morning, and our cute sleeping cat, Henry. Or, as the hubby calls him, Henri (insert french accent here).

Visiting CA was amazing and tough at the same time. I miss it so, so very much and so being there can make me feel sad that it is only a short visit. On the other hand, being home with my parents re-juvinates me in a way that only one's family can do.

And so, as I reminisce about California, I wanted to post this most California dish - Sausage, Red Pepper, and Potato Galette with Arugula. It is fresh and light but comforting and casual all at the same time, the true essence of California cuisine. The flavors compliment one another wonderfully - the peppery arugula balances the sweet peppers, and the savory sausage goes well with the mild potatoes. This dish was a huge winner and I would absolutely make it again, especially when I am feeling home sick.

I do hope you will try this, and you must have it with a lovely glass of California chardonnay.

SAUSAGE, RED PEPPER AND POTATO GALETTE WITH ARUGULA RECIPE
(adapted from Sunset Magazine)

Serves 2-4

1 pre-made. store bought pie crust
1 sausage link of your choice, cooked and sliced into about 1/8 inch slices
1/2 c. grated parmesan cheese, or any strong cheese you like
1/2 lb. Yukon Gold potatoes, boiled and thinly sliced
1/2 c. sliced red bell pepper
2 c. arugula

Pre-heat oven to 425 F. degrees.

Lightly spray a baking sheet with cooking spray or lay a piece of parchment onto the baking sheet.

Lay out the pie dough on the baking sheet. Leaving a two inch border around the edge, sprinkle the cheese. Lay the sliced potatoes on top of the cheese. Next, layer the sausage on top of the potatoes. Lastly, layer on the sliced bell pepper.

Fold the edges over the filling. Bake for 20-25 minutes or until golden.

Toss the arugula over the galette and slice to serve. Serve warm.

3/4 pound spinach linguine or whole-wheat spaghetti(I used whole wheat which add to the nuttiness of the peanuts)
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated (I used powdered dry ginger and it worked great as well)
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts

Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.

 After Thanksgiving, I wanted some food that was uncomplicated, healthy, and easy on a gal's budget. My parents came out from California for T-day and I loved having them here, but was tired of cooking for more than just two people. I wanted to make something that I could eat all week and made for great leftovers. And as normally is the case, soup fits the bill when looking for healthy, easy and budget friendly.

I decided on Chicken Tortilla Soup from a cookbook a friend just bought me as a house warming gift, "Colorado Classique, A Collection of Fresh Recipes from the Rockies." I figured it must be good since Coloradans don't mess around when it comes to good Mexican food and flavors.



I really thought this particular recipe was a winner. It's fast (the soup takes about 30 minutes) and has tons of veggies cut into big chunks. I made a few adjustments as I went since I didn't have a couple of the ingredients on hand. In fact, I actually used left over pork shoulder from my slow cooker instead of chicken.

CHICKEN TORTILLA SOUP RECIPE
(From Colorado Classique)
Makes 8 servings

1 tbl. vegetable oil
1 large onion, chopped
1 each of red, yellow, and green bell peppers, chopped
4 carrots, chopped
1 4oz. can of diced green chiles
1 teaspoon chili powder (I was out of my chili powder so I used chipotle chili powder instead, which has more heat so I also omitted the cayenne pepper listed below)
1 tsp. cumin
1 tsp. minced garlic
1 tsp. dried crushed oregano
1/4 tsp. cayenne pepper
6 c. chicken broth
1 16oz. can diced tomatoes
12 oz. boneless, skinless chicken breast, cut into strips
2 c. fresh or frozen corn kernels
1/3 c. chopped fresh cilantro (I didn't have any cilantro on hand so I omitted this, no biggie)
1/3 c. fresh lime juice
tortilla chips or corn tortillas browned in canola oil
To garnish, Monterey jack cheese, tomato, avocado, cilantro, sour cream (whatever you like!)

In a large stockpot, heat oil. Add onions bell peppers, and carrots and saute over medium heat for 10 minutes or until onion is translucent.

Add green chiles, chili powder, cumin, garlic, oregano and cayenne. Cook, stirring constantly, for 1 minute.

Stir in chicken broth and undrained tomatoes and bring to a boil. Reduce heat and add chicken. (Since the pork I was using was already cooked, I didn't add it at this point so it wouldn't dry out. I added it with about 7 minutes left of cooking time, just the heat it through) Simmer for 15 - 20 minutes.

Add corn and simmer for one minute, season with salt and pepper. Stir in cilantro and lime juice.

To serve, place a few tortilla chips in the bottom of a bowl. Ladle soup into bowls and top with cheese. (Instead of tortilla chips, I cut corn tortillas into strips and baked them at 350 degrees in the oven until they were crisp. This recipe says to cook them in canola oil, but I thought baking them would be much healthier and they get a nice crunch to them.)

Since I have the nutrition information for this, I thought I would share it (it's all per serving)
Calories: 228
Fat: 9g
Saturated Fat: 4g
Cholesterol: 44mg
Sodium: 701mg
Carbohydrates: 21g
Sugar: 8g
Fiber: 5g
Protein: 18g

Cut squash from rind and cube. Place pasta, squash, onions and parmesan in a large bowl. Drizzle olive oil over the pasta. Serve warm.

1 tbl. butter

Serve warm.

The hubby and I are finally getting settled into our new home in Colorado. We are getting acclimated to our new surroundings. Colorado is beautiful, we have a view of Pike's Peak from all the windows in our house - not many people get to view a 14,000 ft. peak each morning. There are some odd things too - I have been exploring the local grocery stores here which are basically what I am used to. They have Safeway and Whole Foods (very common in California), but the major grocery store is King Soopers. I was impressed by their Asian food selection (there must have been at least 5 kinds of Udon noodles), but have also been perplexed but some food items. Upon discovering a pre-made prosciutto and mozzarella "loaf," I look at the hubby and said, "Toto, I don't think we're in Kansas anymore." I have officially entered the middle of the country. No worries though, I am happy to be here and despite an over abundance of beef products and soft-drinks (an entire two aisles of juice and soda!) I was impressed by the range of products that were offered.



I am also getting accustomed to my new kitchen and tonight was the first night I made a real meal - its been ages and the therapeutic rhythm of chopping was incredibly relaxing - it helped this house feel like home. And for our inaugural meal I prepared an super-homey, super-comfy meal...Carbonnade a la Flamande. I love this dish. It reminds me of being at home and in Belgium at the same time. I had the real deal in Brugges, Belgium last spring and it knocked my socks off. It's easy, rich, homey and robust.


CARBONNADE A LA FLAMANDE RECIPE
(Adapted from Cooking Light, Dinner Tonight)

3/4c. all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. nutmeg
2 1/2 lbs. boneless chuck roast (trimmed and cut into cubes)
2 strips of bacon. diced
2c. chopped onion (I used 1c.)
1 tbl. chopped garlic
1 (14 oz.) can beef broth
1 c. water (if using a slow cooker, as I did, omit the water - you don't need this much liquid)
2 tbl. brown sugar
2 tbl. red wine vinegar
2 tbl. tomato paste
2 tbl. Dijon mustard
1 tsp. fresh thyme (I didn't have this on hand and so didn't use it - it wasn't missed)
2 bay leaves
1 (12 oz. bottle) dark beer (the darker the better)
2 tbl. chopped parsely

(The following instructions have been adapted for a slow cooker)
Combine the first five ingredients in a zip-top bag and shake to coat.

Heat and extra-large skillet over medium-high heat. Add bacon and cook for 1 minute. Add beef and cook until browned.  Remove  beef mixture from pan.

In the same pan, add onion and garlic. Add beef broth to pan and scrap bits from the bottom of the pan. Cook for 2-3 minutes.

Pour onion mixture into slow cooker and add beef mixture on top of onions.

Add next 7 ingredients (brown sugar through beer) to slow cooker and stir to mix.

Set slow cooker to 4 hours on low (add more time if cooking more meat).

15 minutes before serving, cook egg noodles according to package instructions.

To serve, pour beef mixture over noodles and sprinkle with chopped parsley.