First you put the chickie in the da oven

I absolutely love to cook. I adore cookbooks and my spice rack rivals Emerils (sorry JohnnyMac there is no remaning space in that pantry for anything you might want.) Dinner parties are one of my favorite things to host and the number of people attending never makes me flinch.

And this past weekend, as I simultaneously made a three layer cake, frosting for said cake, strawberry-mascarpone pizza, and piped filling into deviled eggs (according to my little brother, the hors d'ouvres that is making a comeback) I thought not only how great it was my Mom is such an awesome sous chef as I was in the "please sift this..." and "please simmer this..." frame of mind, but also that I have come a long, long way in the kitchen. 

Once in high school, I attempted French Toast. I emulated steps I had many times witnessed in our kitchen. Egg, milk, mix, dip. Place bread in the pan. Except I left it in the pan. For apparently about 10 minutes too long. Smoking pan not a signal? Non. And once I removed the single piece of French toast or French Soot  as it was in this case, there remained a perfect black outline of the bread. A permanent scar and the reason my Mom told me to take a long vacation from her domain.

The summer after my freshman year of college, I lived in our house in Seattle. Alone. My parents had moved to Alaska but kept our house in Seattle. Orphaned for the summer, I survived on fruit and cereal for three months. A male friend called one night and offered to come over for dinner. How tricky, you rogue. It is called inviting yourself. 

I assured him I had no culinary skills and doubted he had a palate for Cream of Wheat. He laughed and tried to coax me in his foxy voice saying I could just make whatever I knew how. A good listener? No because clearly I just told him. So when he arrived I gave him red Kool Aid and a bowl of popcorn. Did it matter? No. Because had I realized at the time his primary objective I could have just stood at the door in a nurse’s uniform holding a 12 pack. Silly boy. Going hungry is just what you get.

I attempted only minor nibbles for a long span of years ahead.  Apparently I thought healthy living included hundreds of scrambled egg whites (microwave version), chips and salsa which I ate religiously, protein shakes, and vitamins. Oh, and the occasional splash of alcohol which was likely Keystone Light and Vodka Lemonade back then.

One day in grad school, I flipped through a food mag at the grocery. I saw the most amazing recipe that reminded me of this incredible dish my Mom makes. I bought the mag and crafted a plan. I would make dinner for this boy I was fraternizing with at the time. Cracked Pepper Linguine? That can make any man’s mouth dance.

The recipe was simple and straightforward. Upon his arrival to my abode, he commented that it smelled fantastic. I appreciate that this is now a cautionary tale. For the neophyte cook, the recipe has a definitive function which is why it is called THE RECIPE and not “Notes from the Theater of Improv.” I didn’t realize that “cracked pepper” and “ground pepper” are not to be used in lieu of one another in the same quantities. Uh oh. And since I didn’t know, how could I have warned my dinner guest?

One bite in and his face turned quite red. Being as courteous as possible, he said, “Wow, that is very peppery.” And then I tasted it. Spitting it on the plate was a serious temptation.  One pound of pepper for one pound of pasta? I will pass but it was too late.  Since the food had to be thrown out, I offered to at least serve the herbed bread I made. I placed it under the broiler…and just a wee bit too close so the bread was almost touching the broiler element. Which heated it up alright. And then caught it on fire. Fire extinguisher and garlic flavored coal do not a dinner make. The muppetized Swedish Chef wouldn't have blundered as much.

Take out? Certainly. My inner Giada de Laurentiis could slumber for another day. And when I finally did start cooking and really learning about cooking, I can only look back on these mistakes and laugh. And I have never caught food on fire since. At least not unintentionally.

Thanks AND giving

First: Thanks.

Thank you for the great response to guest posting. Very honored by your comments and emails. Stay tuned this week for the outcome.

And now: Giving

November turns the corner into one of my favorite times of year for cooking. With holiday soirees and family parties, I have plenty of reasons and opportunity to experiment in the kitchen. And it serves as a great time to review my favorite cookbooks and explore new ones.

And one fantastic cookbook is from The Food Network. With over 250 recipes from one of my favorite networks/sites, this cookbook has great tutorials and photos accompanying recipes ranging from lamb to baked eggs with farmhouse cheddar. And don't say you were never inspired to learn to strip lemongrass. You can show all your stripping skills after you read this book (and I do mean the lemongrass!)

So I am sending a copy to one of you. Leave me a comment by Friday and once again, we will employ the magic hat to produce a winner. The magic you create after that is up to you... good luck.

Take A Bite Of: Cookie Dough Brownies

In my tip-toeing through the BlogTulips last week, I came upon a dessert that I just craved immediately. AND will be making for a party tomorrow.

From the fabulous Rhiannon (aka Little Ms Baker) at Pink Sugar Desserts is this combination of two of my favorite treats: Brownies and Chocolate Chip Cookies. And it might be one of the easiest you will ever make because there are two ingredients. Now, normally, I am a girl who likes it "from scratch" but I will cheat on this...because cheating never felt so good.

This photo and recipe belong to Pink Sugar so go and visit her site, for more visual baked goodness.
Two ingredients: Cookie Dough and Brownie Mix. Thank you Betty Crocker and Pillsbury for making my life so tasty. To make this deliciousness, all you have to do is prepare the brownie batter according to the box and then pour into a 9 x 9 greased pan.

Scoop spoonfuls of cookie dough and press into the brownie batter until there seems to be a even ratio of cookie dough to brownie batter. Bake in a preheated oven at 350 degrees F for 35-40 minutes or until the tops of the cookie dough is nice and brown. Remove from oven and then let cool.

For the chocolate ganache topping:

Melt 1 1/2 cups of chocolate chips
3/4 cups of whipping cream
5 tbsp of butter in a saucepan over low heat until the chocolate chips are smooth and melted.

Pour over the brownies and then put in the freezer (if you're not patient enough like me to wait for the fridge to cool these babies off) until set, about 45-60 minutes. Cut into pieces and pig out, I mean, enjoy.

Buon Apetito!!!

Take A Bite Of: Artichoke Gratinata

something rich, full flavored, and perfect in the summer time. Oh, and it bakes in about 10 minutes; all the more reason to serve this incredible side dish (and one of my favorites.)

From Giada De Laurentiis comes a perfect vegetarian option for your dinner table. Buon Appetito!

Artichoke Gratinata

Ingredients:

nocoupons

• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1 pound frozen artichoke hearts, thawed (or you can use 2 cans)
  
• 2 tablespoons chopped fresh parsley leaves
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup Marsala wine
• 2 tablespoons butter
• 1/3 cup plain bread crumbs
• 1/3 cup grated Parmesan

Directions:

Preheat the oven to 450 degrees F.

Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.

Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

You can also add pancetta or cappacola if you want. Simply take 3 or 4 slices, slice into small pieces, and brown over medium heat until crisp. Add before baking.

Take A Bite of: Chicken Fettuccine

the most perfect fettuccine you will ever eat. Growing up, we used to take our boat to the San Juan Islands off the coast of Washington every summer. And oh how I loved it. My Mom (Momcatt. Me give a nickname? You know by now the answer, of course, is yes.) has been making this for years and would whip it up in the galley of our boat in less than an hour so you know it is an easy option. For many people, just hearing the words "alfredo sauce" is artery-clogging. This sauce is lighter. I omit the butter but to make it true to form, I included it in the recipe. This recipe is truly called San Juan Fettuccine but because my mom put her spin on it so well, I call it Momcatt's Fettuccine. And yes, I still have girlfriends who talk about this excellent dish.

A perfect treat to pair with white wine if you want to make something special. I have been making it for years too and just had to call my mom to clarify the specific amounts of certain ingredients since I merely eyeball at this stage. She remembers making this for us for years, and it never disappointed. Buon Appetito!

San Juan Fettuccine (aka Momcatt's special)
Ingredients:

2 C Fettuccine Pasta (cooked and drained)
1/3 C Butter
1/4 t fresh minced garlic
1/4 t pepper
1 C whipping cream
1/2 C sour cream
1/4 C grated Parmesan
1/4 t seasoning salt (my Mom uses Johnny's)
1/4 pound chopped mushrooms
1/2 medium onion (you can also omit without compromising flavor)
3/4 C diced raw chicken ( I use about 3 half breasts)
3/4 C of sliced or quarter cut zucchini

Directions:
Heat butter, garlic, pepper in a large frying pan. Add onions and mushrooms until sightly brown. Add chicken, zucchini and 1/2 seasoning salt. Sear all raw sides of the chicken. Add Pasta and the remaining seasoning salt. Add whipping cream, sour cream and blend well. Cook 4 or 5 minutes to reduce cream and to thicken the sauce. Add cheese, blend well. Serves 2 or 3.

* Note from my mom: This is the basic recipe. As you well know we usually doubled it and I also often replaced the chicken with seafood. Scallops are a big hit. This was probably one of my very favorite things to make.

I have loved this recipe for years and hope you enjoy it as much as I do. Thanks Mom!

Take A Bite Of: Peach Mustard Pork Chops

A twist on your regular marinade. Its summer time (almost) in the South and we love our peaches. Here is an interesting and delicious option we made last night. Buon Appetito!

Peach Mustard Pork Chops

Ingredients
4 (1 1/2-inch thick) pork chops
Safflower or corn oil, for brushing
Kosher salt
Freshly ground black pepper

Directions
Peach-Mustard BBQ Sauce (recipe follows)

Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.

Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.

Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.

To serve: Drizzle the chops with more sauce and serve.

Peach-Mustard BBQ Sauce
3 tablespoons unsalted butter
2 tablespoons minced onion
2 cloves garlic, minced
3 tablespoons cider vinegar
1/2 cup whole-grain mustard
1/4 cup Dijon mustard
3/4 cup peach jam or preserves
1 tablespoon bourbon
1/2 teaspoon kosher salt

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.

Note: Stir in the bourbon at the end to give a big jolt to the sauce. This Southern blend goes great with pork but can also be paired with chicken, duck, or veal. Makes approx: 1 1/4 cups.

Take A Bite Of: Strawberry Mascarpone Granita

How about a little refresher for your mouth? And not the alcoholic kind. It is spring. And when it is spring in Georgia, it is hot-hot-hot. (To match the summer, when it is hot. And the fall, when it is hot.) And since you are all preparing to head into the warmer months as well, what better means to cool off than this incredibly quick and delicious cooler. Thanks Giada. And it couldn't be easier. Bon Appetit.

Strawberry Mascarpone Granita

Ingredients (for 4 - 6 servings)

1 cup water
1/2 cup sugar, plus 1 tablespoon
1/2 cup chopped fresh mint leaves
2 cups chopped strawberries, plus 1 cup finely chopped
1/2 cup mascarpone cheese
3 tablespoons lemon juice
Pinch salt

Directions
Place the water, 1/2 sugar, and mint in a small pan and bring to a simmer, stirring occasionally to help dissolve the sugar. Let simmer over low heat to steep the mint. Then strain the mint from the simple syrup. Discard the mint.

In a food processor combine 2 cups of strawberries with the remaining 1 tablespoon of sugar. Run the machine to puree the strawberries. Add the mascarpone cheese, lemon juice, and salt. Run the machine until the mascarpone cheese is fully incorporated.

Add the mint simple syrup and run the machine to combine. Place the strawberry mixture in an 8 by 8-inch glass dish and place the dish in the freezer. The mixture will take about 4 hours to freeze.

To serve, use a fork to scrape the granita. Spoon the mixture into chilled bowls. Top with the finely chopped strawberries. Serve immediately.

Take A Bite Of: Souffled Pumpkin Pancake

Some real southern comfort. I went to a lunch honoring Paula Deen yesterday, and got to meet and chat with this Food Network star. To be candid, I have just not gotten cozy with Southern Cooking during my tenure in the south. But I recently finished Paula Deen's memoir, "It Ain't all about the Cookin' " and she has overcome a great deal to be sitting where she is today. And at 60+, she is a pistol with a very sassy wit (and vocab). Love it!

That same day, a friend emailed me requesting recipes for brunch this weekend. For everyone celebrating, Easter or otherwise, if you want something special, put this on your table. Katie Lee Joel did a guest spot on one of Paula's shows and this was the recipe du jour. It is the first recipe from the show I have ever made, and I loved it. (Plus, it didnt have the typical 1 stick of butter requisite!)

A light and airy bite of delicious. You may think pumpkin is merely an end of the year holiday staple, but this blend is just right for a springtime brunch. I served it a brunch recently and it was a hit. I skipped the pecans and it didn't reduce the effect at all. Buon Appetito.


Souffled Pumpkin Pancake

Ingredients
5 tablespoons butter
1 tablespoon brown sugar
1/4 cup pecan halves
2/3 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/3 cup sugar
1/4 teaspoon salt
4 eggs, separated
2/3 cup buttermilk
1 1/4 teaspoons vanilla extract
1 cup pumpkin puree
Confectioners' sugar, for dusting
Maple syrup, for serving

Directions
Preheat oven to 350 degrees F.

Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.

In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.

Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.

Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture.

Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown.

Dust the pancake with confectioners' sugar. Cut into wedges and serve with maple syrup.