whole wheat pizza dough

Well, you win some, you lose some, I suppose. And Trader Joe's whole wheat pizza dough was an epic fail, my friends. Not only did I lose the majority of the pizza due to extreme stickage to a nonstick pan, sprayed with nonstick spray, but the taste was just off. Too sweet, too fiber-y tasting, it took away all the focus from the yummy, woodsy mushrooms sauteed with shallots. I ended up eating the mushrooms and goat cheese off the crust and enjoying it with an arugula and campari tomato salad. Oh well. Now we know. If you want to watch your carb intake, I say go for the whole wheat pizza dough. Because I can tell you now, you won't end up eating any of the crust, anyways.

trader joe's wine shop

I'm saying this while shielding my face with slight embarrassment: yesterday was my first Trader Joe's Wine Shop experience. Look, Union Square is just never en route to anywhere I'm ever going so it just hadn't happened yet. And the one time I ventured out to do it, the lines out the door were much too daunting to even attempt. But with no agenda whatsoever, we took the walk up and over to the area to check this off my To Do List.

You guys? This place is amazing. And I know, I know, I know most of you are rolling your eyes with an, "Uh, yeah, we know," look smeared across your face but uh, yeah, I didn't know.
Phenomenal selection, phenomenal prices, I was kicking myself for not having my camera with me. Especially because a cool 15 minutes later, we had a fabulous Chris Noth sighting on University Place. And let must just say. He looks like a dream.


Anyways, I left with a Chilean Merlot-Malbec blend which we enjoyed with dinner last night which will for sure become my new house red. At $4.99 a bottle, this stuff had pretty unbelievable flavor without an overbearing or cloying fake sweetness. I also picked up a bottle of California Viognier, $5.99, which will be tested later in the week. This place (along with Trader Joe's in general) is well worth going out of the way for. The quality, prices, and selection fit anyone's budget and it's just a downright fun experience. Preferably with a Chris Noth run-in.

leftovers translated into lunch

What to do with the leftover pork tenderloin? Toast up a whole wheat pita, slather it with some dijon mustard, add in a few slices of pork and a handful of baby arugula and you've got yourself a gorgeous lunch time treat that took a few seconds to throw together before running out the door for an iced coffee fix.

sunday night dinner

They have returned. Oh, have they returned. After an uber successful field trip to Trader Joe's on a rainy Sunday, we had bags filled with pork tenderloin, arugula, at long last the Thai shrimp dumplings, and some fresh herbs to boot. The answer was simple: pork tenderloin marinated in the juice of a fresh orange, garlic, and rosemary and roasted potato slices all drizzled with a balsamic reduction, and a salad with a maple vinaigrette and goat cheese. And while that menu may sound intimidating, it was anything but to put together. As soon as I walked in the door, the tenderloin went into a large ziploc bag with the juiced orange, three cloves of grated garlic, and a sprig of finely chopped rosemary. A little drizzle of olive oil, salt, pepper, and seal off the bag making sure to remove most of the air. Give the meat a serious rub down from the outside of the bag. It helps, big time, to infuse the marinade into the meat.

Then take a break. Go watch some TV. Catch up on a crossword. Call home.

About an hour before dinner guests arrive, preheat the oven to 375 and slice the potatoes into thin disks and place on a large sheet tray. Drizzle with olive oil, plenty of salt and pepper, some slivered garlic and chopped rosemary. Throw it into the oven for about 20 minutes or so. Just keep an eye on them. They should be golden brown around the edges and absolutely creamy in the middle.

While those are roasting away, make the balsamic reduction. Pour about a 1/3 cup balsamic vinegar into a small nonstick skillet. Turn the heat to medium high. Add in a smashed clove of garlic and a sprig of rosemary along with a tablespoon of maple syrup. Bring to a boil then cut the heat back to low and let it thicken up. This will happen quickly. About 4 to 5 minutes. Remove from heat and place in a small bowl.

Sear the tenderloin in a hot pan on all sides then transfer it to an oven at 350. Roast it for about 15 minutes. Let it rest. It should still be faintly pink on the inside. Otherwise, it'll be dry, dry, dry.

The vinaigrette is my classic with the addition of a tablespoon of maple syrup. You won't even know it's there, you'll just taste a subtle sweetness and it will make the texture thick and luxurious.

To plate, slice the tenderloin and serve the potatoes around it. Drizzle it all with the balsamic reduction. Gently toss baby greens with the vinaigrette and crumbled goat cheese and you're done. Sit down, toast your friends, and savor each and every bite.

smoked salmon tartar

While living abroad in Paris, I became head-over-heels obsessed with two things. Two very simple things: salmon tartar and warm goat cheese salads. And while the latter is found all over this city in many variations, salmon tartar (and really good salmon tartar) seems to be all too difficult to find. The thing is, the dish could not be simpler. Which is why its absence from menus is mind boggling to me. The freshest of fresh salmon, cut into tiny cubes, with some chives, a squeeze of lemon juice and a tiny drizzle of olive oil. Capers and red onion can come and go but it's always served with a small salad of baby greens just barely dressed. With some torn baguette to enjoy it with and an obligatory Kir cocktail with a lemon twist, my eyes are rolling in the back of my head with delight.

So what to do when I get a sudden craving for this dish but can't get my hands on sushi grade salmon? Smoked salmon tartar. Simply take a few slices of deliciously silky smoked salmon and chop it up. Add in some finely diced red onion (or finely diced chives), some chopped capers, a squeeze of lemon juice and a drizzle of olive oil and gently toss. Dress some baby greens with a little lemon and olive oil as well. Arrange the smoked salmon tartar on a plate with some of the greens on the side. Tear off a piece of baguette, spoon a little bit of the tartar on top and enjoy.

And for that Kir? Pour a glass of chilled white wine into a glass and add a drizzle of crème de cassis (black current liquor). Take a piece of lemon peel, twist it to release the essential oils and drop it into the glass. Sip. Smile. Spectacular cocktail.

braised short ribs with dijon mustard

I'm surprising myself with how into the Fall I am already but with all this talk about slow-cooked recipes and comfort food, I can't help but get excited. A cooled down kitchen warmed right back up, filled with the aromas of red wine, woodsy herbs, and braising meat. This recipe for braised short ribs with dijon mustard from the new Gourmet Today cookbook, edited by Ruth Reichl, sounds absolutely heavenly. Served on top of a bowl of steaming buttered and herbed egg noodles, I cannot wait to try this out for my first Sunday Night Dinner this Fall.

And with that, I'm off to participate in a Fire Drill Exercise. Where am I?

slow cooker cooking

So I'm thinking about investing in a slow cooker this fall. Seems like a practical kitchen tool that ends up being totally economical as it turns the cheapest, toughest cuts of meat into melt-in-your-mouth creations. And since football season is now upon us (and I'm still up in the air as to who I'll be "rooting" for this year. yes, it changes.) I'm thinking BBQ pulled pork and shredded carne asada soft tacos would be a fabulous treat for any and all of my football loving friends. Throw things into the slow cooker in the morning, head off to work or to run errands, and when you get back, most of the work has been done for you. Plus, you can get them for around $20+ which isn't too bad at all. Next trip to Target I'll be sure to check 'em out.

Thoughts?

monday meal planning

Now, hear me out on this one. Upon Ing's return, I made her go into a detailed account of everything she ate, drank, consumed while in Sweden. And one of the many things that she was so lucky as to indulge in was something rather outrageous sounding. Before you judge both of us and our food-related opinions, you should know that she prefaced the description by saying, "I know this sounds totally weird, but..."

I know this sounds totally weird, but, she recounted about a Scandinavian Style Sloppy Joe meets Beef Stroganoff of sorts consisting of ground beef sauteed with onions and cabbage with a bit of sour cream stirred in at the end. As a lunch time treat, this was stuffed inside a pita and enjoyed, thoroughly, right then and there with a crisp, cool Carlsberg beer. She was absolutely, positively in a happy place.

So I figured this was worth recreating this week but with a few changes to make this a bit healthier. Ground turkey is most definitely going to replace the ground beef, as we all know my affinity, and reduced fat sour cream will replace the whole fat sour cream or creme fraiche used in Svenska. You could serve this in a whole wheat pita for lunch or over some egg noodles for dinner with a side salad. Done.

That said, if you trust me (which fingers crossed, omg, omg, I hope you do) here's what you'll need:

1 package ground turkey (93% lean)
1 yellow onion, chopped
1 clove of garlic, grated
1/2 small head of green cabbage, shredded/sliced thin (if you hate the idea of shredding it yourself, buy a package of cole slaw mix minus the dressing)
1 small container of reduced fat sour cream
1-2 carlsberg beers, for the cook (optional, but strongly urged)

In a large skillet, add a small drizzle of olive oil and bring to a medium-high heat. Add in the ground turkey, breaking it up with a flat edged wooden spatula. Saute for 2-3 minutes. Add in the garlic, onion and cabbage and season with salt and pepper. Feel free to add some hot sauce to give this a little kick. Once completely cooked through (about 5-6 minutes), add in 3 Tbsp. or so of the sour cream. Stir and shut off the heat. And guess what? You're done.

Since it's all of a sudden Fall, full throttle, this will be a warm bowl of coziness that's packed with nutrition and flavor. Plus, it's going to yield a seriously substantial amount. That said, feel free to invite someone over for dinner tonight, on a whim to rid those Monday blues and then you're totally set for lunch and/or dinner for the next two days, at least. If you absolutely hate the idea of cabbage (although I urge you to at least try it) you could certainly substitue some chopped button mushrooms instead. I have a feeling a package of mushrooms is destined for my shopping basket this week anyways. If they don't make it into this dish, you can simply saute some up with some garlic and parsley and toss 'em with whatever you'd like. Baby greens. Sandwich accompaniement. Naan pizza topping. I'm thinking the latter with some crumbled goat cheese.

Final List

baby greens
onion
small green cabbage
1 box button mushrooms
parsley

naan bread
whole wheat pita

goat cheese
small container reduced fat sour cream

ground turkey

svenska supper

After two and a half weeks in Sweden, celebrating the birth of my unbelievably adorable and darling cousin's new baby, Nellie, Ing was finally back. So back to Connecticut I went on Sunday to welcome her home, look at the countless charming photographs (and weep while doing so), and hear all of the fantastic stories I was beyond sad to have missed out on. Long strolls, the happiest of happy babies, catching up with family, sipping cocktails on a boat in Stockholm, finding inspiration in every inch, and finding delectable bites around every corner. I'm still in disbelief I was unable to partake. So what kind of food did we run to the market to make for dinner? Well, Swedish of course. As if she wasn't tuckered out from salmon already. But then again, with Swedish blood pumping through our veins, is that even possible? The answer, is no. Not really.

Brine for Swedish Cucumbers: water, white vinegar, sugar, bay leaves, peppercorns, salt.

Sauce for Salmon: reduced fat sour cream, dab of mayo, dijon, finely diced red onion, dill galore, lemon zest, lemon juice, salt, pepper.

Swedish Oatmeal Raisin Cookies gingerly prepared by Ing.

Carlsberg Beer. Admittedly Danish. Admittedly Delicious.

Salmon filets over sliced lemon and onion. To the oven for roasting.

Fingerling Potatoes: parboiled whole, then sliced into disks, then sauteed with butter, olive oil, and a smashed garlic clove.

Dinner.

oktoberfest?

So apparently Oktoberfest starts tomorrow and the celebration continues until October 4th. Snuck right up on us, didn't it? And since we'll all need lots of sustenance before raiding any beer gardens this weekend, some hearty German fare sounds about right. SeriousEats has a bunch of suggestions and recipes, but this is the one I'm into the most after my newfound respect for Kielbasa: Kielbasa with Pierogi and Sauerkraut. There's really not much cooking going on here at all, so for any of you lurkers who are afraid to give it a shot, there's nothing to be scared of. Kielbasa is crazy flavorful on it's own right out of the package, a jar of sauerkraut, and pierogies are right in the frozen foods aisle. And your friends? It'll blow their leiderhosens right off.

marshmallow temptation experiment

Oh, The Temptation from Steve V on Vimeo.

I can't decide whether or not this experiment was slightly cruel but I can say that I watched, laughing the entire way through. Their faces and reactions are ridiculously adorable. Could adults practice such restraint as well? Questionable. Although, personally, marshmallows just don't do it for me. Gimme something savory and I might have had the same reaction as the other little red head. You go girl.

cheap wine for cheap food

When you're sitting at your kitchen table, somewhat begrudgingly eating a bowl of Kraft Macaroni and Cheese, don't you wish you knew what wine to pair with it? You know, to elevate the already lovely dining experience just a little bit? Well, Gary Vaynerchuk to the rescue. He's offered up wine pairings (under the 10 spot) for some of our cheapest and guiltiest pleasures: from pizza and fried chicken to hot dogs and Frosted Mini Wheats (yep). Garyvee's got you covered.

MADCrush: Tonight, 9/17

Who wants to go?!? Tonight's food will be catered by none other than Daniel Boulud's Bar Boulud. So I'm thinking this is a not-to-be-missed sort of occasion. French food on the cheap + French wines on the cheap = must appoint a partner in crime (on the cheap?).

sorry

Hanna: ur really into the shrimp salads huh hahhaa

Alright, so I'll stop. But mostly because the bag has been kicked. And while I can't guarantee it won't be immediately replaced, I will chill out on the different ways I can incorporate shrimp into salads and move on to a different obsession. Which, at the moment, is TBD. Suggestions?

shrimp, tomato, red onion, and feta salad

A story (recipe) through pictures. And just a few words.

1. Halve small tomatoes and gently de-seed them.

2. Cut the halves in half.

3. Dice a small red onion.

4. Saute shrimp in some grated garlic. Allow to slightly cool and chop into large chunks.

5. Toss all ingredients in a large bowl with a healthy splash of balsamic vinegar, some olive oil, and a large handful of crumbled feta. Toss, season with S&P, and enjoy, as I did, fabulously with a cold glass of Sauvignon Blanc.