Recipe Remix: Time To Get Creative!

Bet you can't have just one bite

If you are anything like me, you go to the refrigerator after a holiday and realize you have bits and pieces of the actual meal but not all the ingredients to make that same menu for leftovers. Instead of letting those leftover containers take up precious space in the refrigerator until garbage day it's the perfect time to get creative and come up with something new without cooking anything, maybe just a little reheating though. You never know, you may just come up with a genius idea that everyone will fall in love with.

So there I am after dinner still a little hungry and in need of something sweet. I actually think I have two stomachs, one for regular meals and another one for dessert because no matter how full I am after dinner I always have room for dessert. I think this comes from my Dad's side because he has a sweet tooth just like me and no meal is complete without dessert, preferably Pecan Pie or Bread Pudding if you give him his choice. As I am alternating opening both the freezer and refrigerator trying to find what will satisfy my cravings I see two parts of the weekends desserts and it hits me, "What is better than Strawberry Shortcake and Red, White, and Blueberry Cheesecake Bites?" A combination of the two, of course. And just like that, out comes the leftover cheesecake mixture (see Patriotic Treats: Red, White and Blueberry for the Cheesecake recipe) and the strawberries from the Strawberry Shortcake. Making the strawberries is as simple as 1 lb. of strawberries, 1/2 cup of fine sugar and 2 tbsp water mixed together and allowed to rest at least an hour and then 1 tbsp of lemon juice added right before serving. So easy and yummy to make.

Now I have these two leftover components of my original desserts, far too delicious to let waste, and my mouth is watering at just the thought of this delicious creation that will soon be on my spoon and in my tummy. I take the cheesecake mixture still in my homemade piping bag and start in the center and go around the plate in a circles starting inside going towards the outside until I reach halfway (or all the way) on the plate. Then I take the sweet and juicy strawberry concoction and spoon it over the top of the cheesecake. Add a mint leaf  and Voila! You have dessert in a matter of minutes and you look like a genius to your friends and family, or at least a hero for a day.

Memorial Day: More Than A Day of BBQ. A Day of Remembrance and Thanks

Pepper Jack Cheeseburger on a Sesame Seed Bun with Romaine Lettuce, Avocado, Tomato and Red Onion
with White Corn on the Cob

As we celebrate with family and friends laying by the pool, barbecuing and filling our tummies with chips and salsa, macaroni salad, potato salad, corn on the cob, strawberry shortcake, brats and hamburgers and all the fixings that go along, let us take a moment to remember the meaning of Memorial Day. Let us give thanks and remember all those that gave their lives fighting in the military for the United States and our freedoms. It is because of a soldier that we are here, enjoying this beautiful day in May, with the rights that were drawn out so long ago and protected through the years by the sacrifice of the men and women of the military. Also give thanks to the men and women that today are actively fighting to keep your rights intact and fight for your protection and safety. They deserve our utmost respect for the job that they are doing, or have done, and a job that they have taken on as their own responsibility. Also give thanks to the husbands and wives, children and families behind these brave men and women in the military, for they are also the embodiment of bravery and strength as well as they are there giving support, sacrificing and stepping into different roles as needed . I am proud to be an American and to live in a country built by the determination of so many brave soldiers willing to fight and give their all to keep me safe and stand up for what they believe, even if that meant at the risk of losing their life. With that I say thank you and I take a moment to remember all the brave men and women in the military who have lost their lives in the pursuit of freedom and thank all the military men and women currently serving our country or have served and are one of the many great veterans of the military. Thank you!

And to my brother who currently serves in the Army, I am so proud of you and the man and father you have become. I am so lucky to have you in my life and to be able to call you my brother. I pray for your safety and strength and for your return home. Today I raise my hamburger to you little brother. Next year you will be eating one right next to me. Love you.

My brave and amazing brother.
Sorry Ladies, he's taken! And by an amazing woman who fought for our country as well.

My Cheeseburger toast to my brother

My younger, yet bigger, brother and I.
What can I say, good looks (and a goofy smile) run in the family :)

                   

Patriotic Treats: Red, White and Blueberry

You picked the short straw and got stuck bringing a dessert to the Memorial Day BBQ. Before you go out and get the store bought sugar cookies and place them next to the homemade appetizers and entrees, that people planned weeks before, try this recipe. At least read it and let it kick around your thoughts for a minute. First of all, it is so easy! Second, it is delicious and third, it will make you the hit of the party, because admit it everyone loves the person that brought the amazing dessert. A memorable dessert gets you invited to more parties. Store bought cookies...not so much.

So it was my turn to draw the coveted (not really) dessert card and with it a determination to bring a dessert that I was proud of walking in with instead of trying to hide it in a bag until it was time to serve. I got inspiration from a picture on Pinterest from the website the-girl-who-ate-everything.com of a Cheesecake Stuffed Strawberry. I decided to take it further with my own Cheesecake recipe, cutting the strawberries in half to make them bite-size and adding a blueberry to go with the red, white and blue theme of Memorial Day.

All I can say is that when everyone is stuffing their face with dessert and it's completely quiet, you know you have a winner. And this recipe is a winner. The fluffy cheesecake with the sweetness of the strawberry and tartness of the blueberry is a perfect marriage. And if the lemon juice seems a bit strange to you in the cheesecake mixture, please just try it once for me, because it brings a fresh hint to the mixture that makes a big difference in the taste.

Red, White and Blueberry Cheesecake Bites

Serves 12

Prep time: 30 minutes
Cook time: 10 minutes
Rest time: 1 hour

Cheesecake Mixture

I package Jell-O No Bake Original Cheesecake
8 oz. mascarpone cheese
¾ cup cream cheese
½ ricotta cheese
1 ½ tbsp vanilla extract
Juice of ½ lemon

4 lb strawberries

6 oz blueberries

Directions:

Prepare a sheet pan covered with parchment paper.

Clean the strawberries and then pull off the leafy top, cut in half and then trim the tops cutting in a V-shape and clean out the center. The smaller ones do not need to be cut in half but instead just trimming the top and cleaning out the center of the strawberry is adequate.  

In a mixing bowl add the Jell-O No Bake Cheesecake mix and 1 ½ cup of milk as directed on the box. Mix for 3 minutes with a hand mixer and then add the mascarpone cheese, cream cheese and ricotta cheese all at room temperature as well as the lemon juice and vanilla extra at a low speed incorporating all the ingredients.Transfer the mixture to a freezer size zip lock bag and cut the corner when ready to fill the strawberries.

Fill the strawberries with the cheesecake mixture and then place a blueberry in the center. Place the strawberries on the prepared cookie sheet and then place in the refrigerator to chill for at least an hour.

Take out the strawberry cheesecake bites out of the refrigerator and place on a serving plate for presentation 15-20 minutes prior to serving.

Garlic Fries! Get Your Garlic Fries!

Leaving the baseball game the other night I was left with this empty feeling that I could not shake. This feeling that something was missing and as I crawled into my comfy bed and plush pillows it hit me. Garlic Fries! Ha ha, you thought I was going to get all mushy and emotional didn't you? Fooled you. Now back to the fries. How could I sit through an entire baseball game (okay I admit it, I left a little early) without my coveted garlic fries. It was so un-San Franciscan of me. So as I laid there I decided that this craving had to be fulfilled and fast and since a four hour drive to San Francisco's AT&T Park to get to the Gilroy Garlic Fries food stand was out of the question, the ball was in my mitt.
That next morning I woke up with a mission in mind. After a little research I came to the conclusion that everyone has their own recipe for how they think these very specific fries are made. I have only had them a million and one times but I had a pretty good idea about how they are cooked and their ingredients. I know the one important key piece to these fries is that the garlic is raw and not cooked. another important piece to the puzzle is that the fries must be added to the garlic-parsley mixture hot out of the fryer.
Armed with my new knowledge and past garlic fries experience I headed to the grocery store to get all the ingredients to accomplish my goal and curb my craving. After a little testing, this is the recipe that I came up that satisfied my taste buds and mentally took me to the outfield bleachers of the Giants ballpark.

Garlic Fries

Serves 4

Prep time: 30 minutes
Cook time: 6 minutes

Garlic-Parsley Mixture

5 tbsp minced garlic
¼ cup chopped Italian parsley
3 tbsp vegetable oil
1 tbsp kosher salt

4 Russet potatoes

Vegetable oil for frying
Kosher salt

Directions:

Wash the potatoes thoroughly and cut the potatoes into planks approximately ½ in. thickness. Drop the cut potatoes in a bowl of water and let sit covered for 20-30 minutes. Drain and dry the potatoes.

In a large bowl mix the ingredients for the garlic-parsley mixture and set aside.

In batches, drop the potatoes in a deep fryer set to 375 degrees. Let potatoes fry for 2 minutes and then lift them to let them drain. Do this two more times until golden brown and cooked through. After the third time take the fries out and pour onto a sheet pan lined with paper towels. While still hot sprinkle with salt and place into the garlic-parsley mixture and gently toss to coat. The best way I found to incorporate the fries in the mixture and avoid breaking the fries is to toss them in the large bowl not using a spoon or cooking utensil but instead by flipping them in the bowl utilizing a wrist motion of going forward and up.  

Helpful Hint of the Day: Sprinkle from about a foot above what you are salting to distribute more evenly and avoid overly salted areas and naked areas.

Take Me Out To the Ballgame

It's baseball season and this means two things: Cheering on my San Francisco Giants and indulging in all things ballpark food. For anyone that has not experienced AT&T Park, it is the Disneyland for adults. All biased aside, it really is one of the most beautiful stadiums I've ever seen. And not only is the team and stadium amazing but the food is better than any baseball park I have been to, along with a great selection of micro brews. There is something there for just about every diet and foodie desire.
Maybe it is that baseball season brings back memories, going all the way back to my childhood, whether it was going to an Giants game or an Oakland A's game, I spent a majority of my summer at a baseball game, either with my family or when I got older my friends. As a little kid I ate my way through the game. Starting, of course, with a hot dog and soda (I've now graduated to beer), and then to nachos (extra cheese sauce) or maybe a pretzel (extra mustard), and then it was whatever vendor came by but a Red Vine Rope and ice cream were most definitely in the rotation though. It's funny because things haven't changed. I still eat my way through a baseball game, in between cheering on my team and yelling at the ump of course.
The one thing you can't go to a Giants game without eating is the garlic fries. There is no discussion that these are hands down the best thing at the Giants stadium and are the best garlic fries I have had anywhere else and i consider myself a connoisseur of sorts in the area of garlic fries. It is worth holding your hand in front of your mouth the rest of the night, going through a pack of gum and smelling like garlic into the next day. These fries are one of the best things you will ever eat!!!!! In all actuality, it really doesn't matter if you have garlic breath at a Giants game because it is almost guaranteed that everyone else around you will too. If the person next you didn't order them just let them have a taste of yours and you are all good. Two garlics always cancel each other out as Rachel Ray says. Make sure to check my blog tomorrow as I pay homage to this wonderful creation called garlic fries.
I am no longer in the San Francisco Bay Area so going to a Giants game proves to be a bit more difficult but that doesn't mean I can't enjoy a game, or ten, watching the Diamondback's minor league team, the Visalia Rawhide, here in the Central Valley but when the Giants minor league team, the San Jose Giants are in town you better bet that you can find me in my Giants jersey and hat cheering for the away team and ignoring the dirty looks from the home team fans. With a hot dog and beer in my hand naturally.

The Avocado: It's What Is On the Inside That Counts

Do not let the avocados hard, dark surface fool you, inside is pure goodness. Once you open an avocado to reveal its rich, creamy interior you are in for a delicious treat. Not only is it delicious, but it is also versatile and good for you. In fact vegetarians even use it as a substitute for meat due its high (good) fat content.

Being from California avocados have always been a part of my diet, from sushi to sandwiches to salads and even just by themselves with a sprinkle of salt as a snack. Let's just say avocado's are an ingredient that can always be found in my kitchen. Being so familiar with avocado's and their creamy indulgence I was shocked when a friend from Wisconsin came to visit a few years ago and had never tasted an avocado. Of course this was an issue that had to remedied at once and with one taste he too had fallen for the prized green fruit that hid behind a less than beautiful exterior and can sometimes make you work to eat them, by separating the challenging, and sometimes slightly irritating, seed within from what your heart and taste buds desire. But sometimes working for something makes it just that much better and the avocado is one of those things. The only problem my Midwest friend now had was an avocado addiction that could not easily be satisfied and I had a state crossed off my list of states to move to. Wisconsin was quickly uncrossed due to its mouthwatering and original cheese selection. One word. Bacon Cheese. Need I say more, I think not (more about that in a future post).

Anyways, back to avocado. I challenge you this next week to use avocado in at least one of your meals each day, and yes avocado can be used at breakfast. Hint...omelette or Huevos Rancheros. You can even get a little crazy and use it in a dessert. You will be surprised at all the different ways that you can use avocado and how it can add a little something special to every dish. To get you started I included two recipes to get you on your avocado endeavour.

ü  Some of the Helpful Hints from the I Would Rather Have A Bouquet of Basil  will come into use in this recipe, specifically the garbage bowl and assembling the gathering before you start.

Mango-Avocado Salsa

Makes 3 cups

Prep Time: 20 minutes
Rest time: 30 minutes

4 mango's (seeded, peeled and diced)

2 avocados (seeded, peeled and diced)
½ red onion (finely chopped)
¼ cup chopped cilantro
1 jalapeno (remove the seeds and ribs and finely mince)
1 lime (juiced)
Kosher salt

Directions:

In a bowl combine the mango, red onion, cilantro, jalapeno, and juice from ½ a lime. Stir the ingredients together, cover and place in the refrigerator to rest. After 20 minutes add the avocado and add salt to taste, then cover and let rest for another 10 minutes.

Mango- Avocado Salsa

with Dungeness Crab and Mixed Baby Greens

Guacamole

Prep time: 20 minutes

4 avocados (seeded, peeled and diced)

2 Roma tomatoes (seeded and diced)
1 small red onion (finely chopped)
½ cup chopped cilantro
1 jalapeno (remove the seeds and ribs and finely mince)
2 limes (juiced)
Kosher salt

Directions:

Add the avocado to a bowl and using a fork mash the avocado just short of desired consistency. I prefer mine a bit chunkier as opposed to a smooth texture. Add the onions, cilantro, jalapeno, lime juice and salt to taste and stir, mashing slightly to combine until the avocado is the texture you are looking for. Fold in the tomatoes until evenly distributed. Taste to make sure all the flavors are to your liking and adjust in anyway until it’s to your taste.

Hear ye, Hear ye! I Give To You The Chocolate Chip

I was all set to write about a different topic...and then I saw an article about today being National Chocolate Chip Day. So today I honor the Chocolate Chip in the best way I know how, by making chocolate chip cookies of course. But this little oversight got me thinking, "If I almost missed this amazing day of celebration, then what other days dedicated to chocolate or sugary treats am I overlooking as well?" The only sensible thing was to Google "National Food Days" to see what I have been missing and I could not believe all the days dedicated to some of my favorite indulgences that I had neglected to celebrate. Here are just a few of the celebrations I will be sure not to miss again, so mark your calenders and get ready to celebrate your favorite treats.

January

2nd-National Cream Puff Day

5th-National Whipped Cream Day

23rd- National Pie Day

February

2nd- National Carrot Cake Day

21st- National Sticky Bun Day

27th- National Chocolate Cake Day

28th- National Chocolate Souffle Day (Chocolate Souffle at Morton's. Best ever!)

March

2nd- National Banana Cream Pie Day

April

6th- Caramel Popcorn Day

13th- National Peach Cobbler Day

20nd- National Pineapple Upside-down Cake Day

22nd- National Jelly Bean Day

May

8th- National Coconut Cream Pie Day

13th- National Apple Pie Day

19th- Devil's Food Cake Day

June

2nd- National Rocky Road Day

7th- National Chocolate Ice Cream Day

11th- National German Chocolate Cake Day

14th- National Strawberry Shortcake Day

22nd- National Chocolate Eclair Day

July

12th- National Pecan Pie Day

20th- -National Ice Cream Day

21st- National Creme Brulee Day

25th- National Hot Fudge Sunday Day

30th- National Cheesecake Day

August

6th- National Root Beer Float Day

10th- National S'mores Day

14th- National Creamsicle Day

24- National Peach Pie Day

25- National Banana Split Day

September

12th- National Chocolate Milkshake Day

14th-National Cream-Filled Donut Day

October

10th- National Angel Food Cake Day

18th- National Chocolate Cupcake Day

November

5th- National Donut Day

 December

7th- National Cotton Candy Day

8th- National Brownie Day

25th- National Pumpkin Pie Day

...and many, many more.

   

The only thing left is to pour a glass of milk, grab a cookie, or three, still warm with all its melted chocolate chip fabulousity, settle in on the couch and raise a cookie to celebrate National Chocolate Chip Day.

The Picture Perfect Picnic

As summer quickly arrives, so too does the oppurtunity to pack a picnic. Communities are frequently having events during the summer such as "Movie Night under the Stars" or "Concert in the Park" where bringing a picnic is perfect for such occasions. And in all actuality you do not even need an excuse to pack a picnic. What better reason is there on a perfect spring, or summer, day to eat outside, feeling the sun against your back and the slight breeze brushing against your cheeks? Or if you live in a place similiar to where I live now, where there is no breeze and its hot, like 100 degrees hot, a picnic can still be fun in spite of the weather as long as you know to plan and pack the perfect meal in that picnic basket of yours.

  "Concert in the Park" Menu

Fresh Strawberries, Candied Walnuts, Feta Cheese on Arugula with Balsamic Viniagrette

Gazpacho

Strawberry Cupcakes with Vanilla Frosting a la Betty Croker

White Wine Sangria

Iced Tea

Plenty of Iced Water

**And don't forget Fido!

If you are bringing your dog, like I always do, make sure to pack your pooch plenty of iced water, their own dinner, a special treat and a damp wash rag to rub them with when they get hot.

I love this menu bevause it is easy to make and so many of the ingredients scream "SUMMER" to me like those in in the Gazpacho.The tomatoes, cucumber, bell peppers, and even a jalopeno, come together to create a refreshing coolness from the cucumber, the sweetness of tomatoes and just a little kick from the jalopeno, The menu is also light and absent of heavy foods which in the heat is always appreciated. The Strawberries, Candied Walnuts, Feta Cheese on Arugula with Balsamic Vineagriette has the perfect balance of sweet but with the salty, tartness of the balsamic vinegar and peppery note of the arugula. Even the strawberry cupcakes with their fluffy texture are better than a rich chololate cupcake that would make you feel full and weighed down in the heat. And what goes perfect with a early evening picnic? White wine sangria of course.With white peaches, green apples, mixed berries and an orange come together with white wine, a bit of brandy and I add Sparkling Water to my Sangria because I like fizziness it creates. Just a warning, it  tastes delicious and fruity but it still has quite a bit of alcohol in it. A bottle of white wine and a cup of Brandy, so drink responsibly.

  

For packing the salads I got a great idea from Pinterest and the Homemade Diva for packing up salads. She uses a mason jar and layers all the ingredients in it, starting with dressing at the bottom and the most fragile ingredients at the top. For this salad, I would start with the dressing, then layer the candied walnuts, feta cheese, strawberries and the the arugula at the top.You can make a mason jar for each guest and when they are ready to eat, they simply shake the closed jar to get the salad dressing distrbuted throughout and then it doubles as a plate (or bowl). Less mess and less dishes. Definitely scores points in my book of absolutely fabulous ideas. Check out her post to see how she does it: http://homemadediva.tumblr.com/post/16237802731/the-greatest-salad-solution-ever

And if the picnic you planned does get halted due to weather, do what I do. Have a carpet picnic. Spread the blanket over the floor and set up your basket as you would at the park. If it was a movie night that you are missing, then pick a classic black and white movie or a romantic comedy, turn the lights in the house down, light candles and it is almost like you are having your movie night under the stars with just a little imagination. Or maybe it is a concert series that you are going to miss out on. Same idea. Turn your family room into a park by setting up your picnic lunch on a blanket and finding an awesome mix on your iPod or Pandora. It may not be what you were excited for, but think of the positives. No long lines at the bathrooms, or even worse portable bathrooms, and a sunburn in spite of your timely and constant SPF protection reapplications. And what’s stopping you from dancing in the family room, because you know you would be dancing at the concert in the park.

Dungeness Crab: Picker or Gatherer?

One of the reasons that I love food is that you can relive a meaningful memory or revisit a favorite meal even if you are 1000 miles away from its original taste. Growing up in the San Francisco Bay Area I look forward to crab season every year.There is no better dungeness crab than the ones that come straight off the boats and straight to the wharf, just waiting for me to take them home and enjoy every sweet, succulent bite. As soon as dungeness crab season arrives I am at the market to buy a large crab, fresh sourdough baguette and a lemon. After a long day of work, dungeness crab is the perfect reward as well as a complete and tasty dinner for one.

Dungeness crab has more meaning to me beyond its mouthwatering taste. It was one of the last meals I had with my Nini (grandma) before she passed away. I had gotten home from work and she was so excited to have found fresh crab at Whole Foods in the middle of May. Being the end of crab season, neither of us expected much from the crab as far as taste but  thought we might just take advantage of what was most likely going to be the last dungeness crab we enjoyed until November. My Nini and I had our own special routine when it came to eating crab. She would break off the legs and break the body in half and place it in a bowl on the table, along with a bowl for the shells, a lemon aioli for dipping, sliced sourdough bread and room temperature butter. We sat down and with the first bite we both looked at each other, happy that she opted for the two crabs instead of only one, because it was the best crab either of us had ever had. Nothing needed to be said because the smiles on our faces said it all. We sat there in silence breaking the shells apart to get to our  gifts of rich and delicious crab meat only taking a break to sip our wine or take a bite of bread. Words cannot explain how delightful this crab was or how special this moment was between a granddaughter and her grandmother.

I still have yet to have a crab as good as this but I try every year over and over to find one. This is not to mean that all other dungeness crabs were bad, they were all tasty and I enjoyed every one, just none compared to those two crabs and that moment. Unfortunately that moment can't be recreated, but every time I sit down with a bowl of dungeness crab legs and bodies broken in a bowl waiting for me to dig in, I think about my Nini and I feel a little closer to her in those moments. You see, food isn't just something we eat. It is something that awakens the senses,elicits emotion and replays memories of the past.

The only question I have for you is whether you hoard your crab, getting all your meat out, gathering a perfect little pile, or if you can't wait an extra minute to enjoy each tender bite as you crack it and eat as you make your way through the pile of crab legs sitting on your plate? Me...I am a hoarder. I gather the perfect pile, mixed with meat from the legs and body (best part in my opinion), and then sit back and relax after my hard work of cracking, with a glass of Sauvignon Blanc and enjoy each bite only taking a break to butter a crusty piece of sourdough bread.

I Would Rather Have A Bouquet of Basil

My mom and I planted our garden yesterday and I was inspired to make one of my favorite recipes for dinner, which is my Chicken Bruschetta recipe. Planting my new garden of tomatoes, herbs and various vegetables made me think of the many days last summer, picking tomatoes fresh off the vine and cutting leaves of basil and parsley. There is no better tomato than one picked straight from the vine. They are so much more juicy and when you bite into them and they are slightly warm and sweet. So delicious!!! And basil, well I can't say enough about basil. The smell, the taste...it's AMAZING. I would prefer a bouquet of basil over a bouquet of flowers any day. So in honor of our annual garden I made everyone in my family's favorite recipe. Chicken Bruschetta on a bed of arugula. The peppery taste of the arugula goes perfectly with the sweet taste of the tomatoes and the salty taste of balsamic vinegar. And the crisp sourdough baguette bread is the perfect balance between the delicateness of the other ingredients. You can't help but crave this recipe after you have it. After the first time I tried it, made by Chef Marc Golick of Napa Valley, I ran home to reconstruct it and add my own personality and flavor to it. It is simple enough to make all the time, yet it looks and tastes so complex that you could wow a crowd and maybe even impress your mother-in-law.

Chicken Bruschetta      

Serves 6

Prep time:  30 minutes               Rest time: 2 hours                     Cook time: 30 minutes

There is a lot of prep work to do but it is so worth it when you taste this recipe. It is a favorite in my house and if it were up to my family we would have it for dinner every night.  Use my helpful hints at the bottom of the directions to make the prep work go a little bit faster and less painful.

Tomato Mixture

5 cups of Roma tomatoes chopped

1 ½ cups basil cut into ribbons
Handful of parsley
8 garlic cloves
1 ½ tsp salt
½ tsp fresh cracked black pepper
½ cup of extra virgin olive oil
2 tsp balsamic vinegar

Chicken

4 small boneless and skinless chicken breasts or two large chicken breasts

2 tbsp extra virgin olive oil
1 tsp salt
½ tsp fresh cracked black pepper

Finishing Touches

1 Sourdough baguette
6 cups arugula
Mozzarella cheese

Directions:

Pre-heat oven 375°

First step is to making the tomato mixture so that it has time to rest. I think 2 hours is the perfect amount of time for all the flavors to meld together. Cut the tomatoes in half and then remove the seeds from the tomato by using a spoon to scoop the seeds out. Then cut the tomatoes in ¼” strips and then chopping them again into a dice. Now onto the garlic. Separate 8 garlic cloves from the bulb and cut off the root end then remove the garlic skin and mince the garlic and adding it to the bowl of tomatoes. Next chiffonade the basil and chop the parsley, adding both elements to the tomatoes and garlic. Last step in making the bruschetta is to add the olive oil, balsamic oil, salt and pepper. Delicately mix all the ingredients together and taste to see if all the flavors are balanced and lastly cover and place in the refrigerator to rest.

To cook the chicken, place the boneless, skinless chicken breasts on a sheet pan and pour the olive oil and sprinkle salt and pepper on both sides and place in the oven for 25 minutes or until the juices of the chicken run clear. When the chicken is cooked thoroughly, let it rest for 5 minutes and then slice into pieces.

Move the oven temperature to 400°. Cut the baguette into ½ inch slices and lay on a sheet pan and place in the oven. Cook for 4 minutes on each side until the baguette is crispy, remove from oven and rub a skinless clove of garlic along the crispy baguette. The ridges of the sliced baguette act as a grater infusing garlic taste into the nooks and crannies of the bread. It’s a little extra touch that carries flavor into every element of the recipe.

Now for the crowning glory! Cover the baguette bread with pieces of chicken and then spoon the tomato mixture on top and finally a small dice (or shreds) of mozzarella cheese and place back in the oven until the cheese has melted. Finish up by placing the each piece over a bed of arugula (approximately 1 cup) and spoon any extra of the bruschetta mix over the top and around the outside of the plate.

Prepare yourself because you family and friends are going to be asking you to make this recipe all the time! And, why not?  You too will have a constant craving for this mouthwatering dinner and it’s perfect for the hot nights of summer just around the corner.

Recipe inspired by Chef Marc Golick

Helpful Hints

ü  The first step is to organize and gather all the ingredients for the bruschetta as well as the proper tools for the job. You are going to be doing a lot of cutting and chopping so having everything close by makes it easy almost like an assembly line of vegetables, herbs and fruit (tomato).

ü  Set up your cutting board as well as two bowls. One will be reserved for the bruschetta ingredients as you chop them and one is a garbage bowl. I got the idea of a garbage bowl from Rachael Ray and it has changed my life.

ü  If you have a Slap Chop, or something comparable, then you should definitely use it on the garlic. It will make your life so much easier than mincing 8 cloves of garlic. If you don’t have one I highly recommend buying one. I use mine almost daily.

Not Your Mom's Brussels Sprouts

I am here to plead with you to give Brussels Sprouts a second chance.

We all remember the Brussels Sprouts of our childhood days, the overcooked and slightly smelly green blobs that sat on our plates and no matter how we pushed them around they did not seem to disappear or look any less menacing. But then something happened. A Brussels Sprout epiphany! I decided to give my childhood nemesis another shot, and with the first bite of the roasted and caramelized deliciousness that was a Brussels Sprout, I fell in love. Knowing how amazing Brussels Sprouts are, and how many people are missing out on these little green treasures due to the bad experience they had with them as a child, I am asking, okay begging you, to give them another try.

Roasted Brussels Sprouts

It is so easy and simple to make these yummy little morsels. My brother calls them Brussels Sprout chips and asks me to cook them all the time.

Cut the brown ends off as well as any yellowish leaves or leaves that look bad. Cut them in half and place the halves on a sheet pan. Coat them in Extra Virgin olive oil and add kosher salt and fresh cracked black pepper to taste. Place in a 400 degree oven for 45 minutes or until the crispness you prefer. Check them at about 30 minutes just to see how they are looking. I like mine browned and almost burnt but it all depends on your preference. I can almost guarantee that once you have tried Roasted Brussels Sprouts that you too will be on Team Brussels Sprouts.

Conquering My Fear of Risotto

If you are a loyal Top Chef fan then you know risotto is the kiss of death, the thing which has sent many amazing chefs home. Knowing this, risotto has been one of the recipes that sparked fear in my heart. If these experts failed then how could an amateur like me dare to attempt it. But then a part of brain, the one which controls my stomach and its many craving and desires, urged me to attempt this creamy and delicious wonder. So I did my research and watched a couple of episodes on Food Network of various chefs and their risotto masterpieces. Armed with my new knowledge and increasing confidence, and hopefully a little beginners luck, I set out to conquer my risotto fear. I decided on a Wild Mushroom and Asparagus Risotto, two of my favorite ingredients, coming together for a rustic and delicious combination. For the meat lovers in my family I topped it with tender slices of Filet Mignon. From the empty plates, and my family helping themselves to seconds and even thirds, I took my newest creation to be a success. If you love risotto but have been scared to attempt it, it is time to get in the kitchen, try this recipe, and watch the smiles on your guest's faces as they spoon each rich, creamy, delicious bite to their mouth.

Wild Mushroom and Asparagus Risotto with Pan Seared Filet Mignon

Serves 6

Prep time: 30 minutes                                             Cook time: approximately 45 minutes

Risotto

1 oz. pasta blend dried mushrooms (porcini and shitake)

½ pound fresh cremini mushrooms

1 bunch of asparagus

6 cups chicken stock

3 oz. diced pancetta

½ pound unsalted butter

1 cup chopped shallots

1 tbsp fresh thyme (4 sprigs)

2 cups Arborio rice

¾ cup Chardonnay

1 ½ tsp Kosher salt

1 tsp fresh cracked black pepper

¾ cup freshly grated parmesan cheese

1 tbsp parsley for garnish

Filet Mignon

6- 6 oz. cuts of filet mignon

Kosher salt

Fresh cracked black pepper

4 tbsp unsalted butter

1 tbsp extra virgin olive oil

 Directions

 Boil 2 cups of water and pour in a bowl with the dried mushroom blend and let sit to the side for 30 minutes.

 Meanwhile prep the rest of your ingredients. Prepare you cremini mushrooms by wiping off any dirt using a slightly damp cloth (do not ever rinse your mushrooms), removing the stems and giving them a thick slice. Dice the pancetta and finely chop shallots. Remove thyme leave from the sprigs and give them a rough chop.

To prepare the asparagus snap each asparagus stalk where it breaks naturally. For time purposes you can also snap one and then place the asparagus stalk even with the rest of the bunch and cut the entire bunch at the breaking point. Cut the asparagus into bite size pieces approximately ¾ inch to 1 inch but leave the asparagus spears whole.

In a separate pot warm the chicken stock to a slow simmer.

After letting the mushrooms sit for 30 minutes and reconstitute, remove the mushrooms using a slotted spoon and reserve the liquid. Give the mushrooms a quick rinse under running water and then cut mushrooms so they are the same size as the sliced cremini’s. Run the reserved liquid through a mesh strainer to get rid of any dirt and grit. Add the liquid to the chicken stock.

On medium heat in a large nonstick stockpot melt butter and add the pancetta and shallots and sauté until soft approximately 4-5 minutes. Add all the mushrooms to the pot as well as the thyme and sauté for another 5 minutes. Add the Arborio rice to the pot and stir it so that butter coats it all. After the rice is thoroughly coated add the wine and cook for 2-3 minutes. Add ½ cup (approximately 2 ladles) of the chicken stock into the rice mixture and stir until it is absorbed. Add the salt and pepper. Continue to add ½ cup of the chicken stock stirring the mixture until it is absorbed and then adding more. Continue the process of adding the chicken stock ever few minutes. When you are have all but the last ½ cup of stock left simmering in the separate saucepan add the asparagus to the rice mixture making sure to stir it.  Add the last of the chicken stock and you have reached a creamy consistency with the rice. Make sure the rice is cooked through but not mushy. You are looking for al dente. Turn off the heat and add the Parmesan cheese stirring it so that it melts. Taste and add additional salt and pepper if needed. Pour the risotto into a large bowl or on a large platter.

Season both sides of the meat to taste. Take room temperature butter and coat the both the top and bottom of the steak. Add olive oil to a large sauté pan on high heat. When the pan is nice and hot add the steaks letting them cook for 3 minutes each side for a rare steak and 4-5 minutes for medium-rare. You can also use a thermometer and remove the steaks from the pan when they have reached an internal temperature of 120° for rare. Let the steaks rest for at least 5 minutes before slicing the steaks to let the juices redistribute. Fan the steaks on top of the risotto and garnish with chopped parsley for presentation.

Like dessert, risotto is the kiss of death, the thing which has sent many amazing chefs home on Top Chef. Knowing this, risotto has been one of the recipes that sparked fear in my heart. If these experts failed then how an amateur like me could dare to attempt it. But then a part of brain, the one which controls my stomach and its many craving and desires, urged me to attempt this creamy and delicious wonder. So I did my research and watched a couple of episodes on Food Network of various chefs and their risotto masterpieces. Armed with my new knowledge and increasing confidence, and hopefully a little beginners luck, I set out to conquer my risotto fear. I decided on a Wild Mushroom and Asparagus Risotto, two of my favorite ingredients, coming together for a rustic and delicious combination. For the meat lovers in my family I topped it with tender slices of Filet Mignon. From the empty plates, and my family helping themselves to seconds and even thirds, I took my newest creation to be a success. If you love risotto but have been scared to attempt it, it is time to get in the kitchen, try this recipe, and watch the smiles on your guest's faces as they spoon each rich, creamy, delicious bite to their mouth.