Garlic Bread

Perfect Garlic Bread
2 loaf ciabatta bread (we used bread with extra garlic baked into the bread, but any will work)
2 tbsp finely minced garlic
1/2 tsp salt
1/2 tsp pepper
1/4 cup olive oil
1/2 stick butter
1/4 tsp dried oregano

Pre-heat oven to 375 degrees. Melt butter and oil and add garlic. Cook over low heat for 15 minutes, taking care not to burn. Season with salt, pepper, and oregano.

Cut the ciabatta bread lengthwise into two large halves, doubling the surface area. Carefully, with a spoon, drizzle the garlic butter and oil all over the bread, spreading the softened garlic as necessary and the entire loaf is evenly coated.

Bake for 15-20 minutes at 375 degrees until the top is just golden brown and crunchy. Take care not to burn.

Cut into individual pieces and serve warm with any Italian dish.

Simple Lunch Salad

A few weeks ago, I came home to walk the dogs during lunch and found myself without much to eat in the house. I could have picked up a sandwich from Subway or another quick restaurant on the way back and forth to my office, but I accepted the challenge to have a quick lunch at home with some enthusiasm. Opening the refrigerator, I found a big bag of baby carrots and a tiny sack of whole radishes. Tomatoes are not in season yet, but I tend to keep a carton of cherry tomatoes on the counter year-round. Here's what I came up with...
Fresh Early Spring Salad
Serves 1
Prep Time: 5 min.
Cook Time: None

• 8 cherry tomatoes, halved
• 10 baby carrots, julienned (cut into matchsticks)
• 4 radishes, julienned (cut into matchsticks)
• 1/4 cup excellent quality extra virgin olive oil
• 2 tbsp white wine vinegar or lemon juice
• salt and pepper to taste

Prepare the ingredients as described and toss together. Enjoy on its own or as a prelude to a sandwich of leftovers from your dinner party the night before! 

Tiny Cream Biscuits

There is a traditional recipe for cream biscuits, but I find that a whole biscuit is too much for a guest as a side bread at supper. Here, you can use a shot glass as your biscuit cutter and serve these small puffs of fatty pastry with accoutrements to your heart's content.

Tiny Cream Biscuits
Yield: About 20 biscuits
Prep Time: 5 minutes
Cook Time: 15 minutes

• 1/2 stick unsalted butter, chilled and cubed
• 2 tbsp. chilled vegetable shortening (recommended: Crisco baking sticks)
• 1 tsp. sugar
• 1 tsp. salt
• 2 cups all purpose flour
• 1/2 cup very cold heavy cream or half and half (please, use heavy cream...)

Pre-heat oven to 400 degrees. In the bowl of a food processor, pulse the flour, sugar, salt, and fat about 10 times... until the texture is that of a coarse meal. Gradually pulse in the cream until a ball of dough forms. Turn out on to a floured surface.

Roll the dough into a 1-inch thick layer and cut into small biscuits with a shot glass or roughly with a paring knife.

Lay in a single layer on a baking sheet and bake for 15 minutes until golden brown. Cool for 10 minutes and serve warm.

Caprese Skewers

Catering parties is a hobby that I've not recently indulged... until this weekend! Admittedly not original, this particular hors d'oeuvre is easy, no-cook, and absolutely fool proof. Enjoy!

Insalata Caprese on a Stick
Yield: 40 skewers
Prep Time: 30 minutes

•  2 cups marinated bocconcini (recommended: Costco)
• 200 or so large, fresh basil leaves
• 2 pints grape or cherry tomatoes
• 1/2 cup excellent quality olive oil
• 1/3 cup excellent quality balsamic vinegar
• 40 or so bamboo barbecue skewers

Assemble the skewers as pictured. Drizzle with oil and vinegar.

Much belated credit to sous chef Matthew Gray for assembling the skewers!

Bruschetta

This is an incredibly simple version of an Italian classic. It has been well-received by numerous crowds and can easily be doubled or tripled. I think I'll make it again this weekend.

Bruschetta
Serves 6-8
Prep Time: 20 minutes, plus time for flavors to combine
Cook Time: 5 minutes, to toast the bread 

• 4 large tomatoes, cored and diced
• 1/4 cup chopped fresh basil
• 1 small shallot, very finely minced (less if onion is offensive)
• 1/4 cup extra virgin olive oil, plus 2 tbsp for brushing the bread
• 2 tbsp balsamic vinegar
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 2 large baguettes, sliced thinly on a bias (diagonal)
• 2 cloves garlic, whole

Once the bread is sliced, drizzle or brush with olive oil on both sides and toast in a 400 degree oven for about 5 minutes, turning halfway through.
Rub each slice of bread with a whole garlic clove, imparting fresh garlic flavor but not overwhelming the bread with chunks of raw garlic.
Combine all the ingredients for the topping in a large, non-reactive bowl. Allow to sit for about 20 minutes before spooning onto the cooled crostini.

Roasted Potato Salad

My neighbors and I have established a wonderful tradition of "Sunday Funday," which provides a great opportunity for us to cook and drink together and with other friends. Last week, we enjoyed two completely separate meals, both delicious, and I was reminded of this dish that I used to bring to summer barbecues. It's much along the lines of my aforementioned coleslaw, meaning it's mayonnaise free, but also brings other flavors to the table. It couldn't be easier, so I hope you'll try it for your next picnic.

Roasted Potato Salad
Serves 6-8
Prep Time: 10 minutes
Cook Time: 30-45 minutes, plus overnight to chill

• 3-5 lbs Yukon gold potatoes or red potatoes
• 2 medium shallots, sliced
• 2 tbsp. parsley, chopped
• 1 recipe white wine vinaigrette
• 8 oz. bacon (about 8 slices), crisped and crumbled
• 1/2 cup crumbled feta
• 1 tbsp salt
• 1/2 tbsp pepper

Pre-heat the oven to 400 degrees. Cut the potatoes into quarters or eighths and toss with salt and pepper.
Roast on a parchment or foil-lined baking sheet for 30-45 minutes until tender. Allow to cool completely.
Toss gently with the remaining ingredients and allow to chill for a few hours to overnight.

Coleslaw

I know it's heresy for a Southern cook to admit this, but I hate mayonnaise. I don't enjoy the flavor or mouth feel. It's not as though I can't appreciate what it contributes to recipes, but I always seek a viable alternative to mayonnaise whenever possible. When it comes to pasta and potato salad, I opt for vinaigrette over gloppy mayo every time. I love this version of mayonnaise-free coleslaw and I hope you will,  too. It keeps perfectly at room temperature for hours, so you don't have to worry about it spoiling on the picnic table.

Coleslaw
Serves 10
Prep Time: 20 minutes, plus overnight
Cook Time: None

• 1/2 large head of white (green) cabbage, shredded
• 1/2 large head red cabbage, shredded
• 1/2 large red onion, thinly sliced
• 2 cups shredded carrots
• 1/2 cup sliced almonds
• 2 tbsp sugar
• 1 tbsp salt
• 1 tbsp ground black pepper
• 2/3 cup white wine vinegar

Toss all ingredients in a large bowl and allow to chill overnight.

Mango Salsa

A twist on a classic, this salsa will go over really well at parties. It's also great during casual barbecues and keeps well in the fridge for a week or so. Serve with chips as a dip or over chicken or pork as a delicious raw sauce.

Mango Salsa
Serves 12 as a dip
Prep Time: 20 min.
Cook Time: None 

• 1/2 cup diced red onion
• 2 cups chopped tomato
• 2 cups diced fresh mango
• 1/4 cup chopped parsley
• Cilantro is traditional, but I am one of those with the genetic cilantro aversion. Use what you like.
• 2 tbsp chopped fresh mint
• 1 jalapeno pepper, finely diced
• 2 tsp salt
• 1 tsp pepper
• 1/4 lemon juice
• 1/4 cup extra virgin olive oil

Combine all ingredients in a glass or other non-reactive bowl. Taste for seasonings and adjust to your taste. Allow to sit for a few hours before serving.

Tea Sandwiches

I'll admit that tea sandwiches sound a little high-maintenance. I personally don't love dainty food most of the time, but these tea sandwiches are wonderful to make for a crowd or a small picnic. The best part of these sandwiches is that there is no absolute recipe as to what you put in them -- I am just offering some suggestions here. You can play with breads, meats, vegetables, and condiments to your liking. Here I'll suggest a few combinations.

Breads

• Whole Wheat
• Pumpernickel
• Plain White Bread

Condiments (Spreads)

• Herb Cream Cheese (recipe follows)
• Unsalted Butter
• Herb compound butter (recipe follows)
• Lemon Vinaigrette (recipe found here)

Vegetables (Crunch)

• Arugula
• Boston Lettuce
• Thinly Sliced Radishes

Fillings

• Smoked Salmon
• Proscuitto or other quality ham
• Sliced heirloom tomato

Here's the drill --

Each of these major categories goes pretty well with any of the others, but some are better suited to one another. The idea here is to pick whatever is quality at the market and make the best ingredients sing for your guests.
For six guests, lay out 12 slices of your chosen bread on a clean counter. Spread a thin layer of your chosen condiment on each slice. Add your crunchy vegetable to half of the slices and your chosen filling to the other half of the slices.
Assemble the sandwiches, remove the crusts, and cut into triangles, rounds, or half-moons, depending on the shapes of the bread slices. Serve chilled.

Herb Compound Butter
Makes 1/4 cup of herb butter

• 1/2 stick softened, unsalted butter (4 oz.)
• 2 tsp finely chopped parsley
• 1 tsp finely chopped chives
• 1/2 tsp salt
• 1/4 tsp finely ground white pepper

With a hand mixer or whisk, combine all ingredients thoroughly. Use immediately as a spread or chill into desired shape for serving later. Will keep fresh for about a week.

Leftover Mashed Potato Pancakes

Even with six people around the table, it's sometimes hard to finish a whole recipe of mashed potatoes. When it's just the two of us eating, I still usually make enough to serve a small, hungry army. I have recently begun to experiment with ways to make leftover mashed potatoes more interesting. I've tried diluting them with stock and milk to make soup, which turns out fine, but not that exciting. I have mashed them together with leftover broccoli and cheese to make a nice, small casserole. Also good, but not something I'd consider "blog-worthy." The last few times I played with the leftovers, I went with simplicity -- and the result was perfection.

Mashed Potato Pancakes
Serves 2, usually, depending on how many leftovers you have
Prep Time: 5 minutes
Cook Time: 7 minutes

• 2-3 cups leftover mashed potatoes
• 1/2 cup flour
• 2 eggs
• 1/2 tbsp salt
• 1/2 tbsp pepper
• 2-3 tbsp chopped scallions
• 1 tbsp butter
• 1 tbsp vegetable or light olive oil

Whisk together all the ingredients except the butter and oil. Make sure everything is evenly and thoroughly incorporated.
In a large skillet, heat the oil and butter together until the butter is melted and just sizzling.
Add 1/2 cup or so of the mixture to the pan about 2 inches part, depending on the size of your skillet. You can also use an electric griddle.
Saute until golden brown and the mixture just starts to set, about 3 minutes. Flip and cook for 2 or 3 minutes more, until heated through and just set. They should resemble normal pancakes.
Serve hot.

Grilled Shrimp Skewers

Why has it become so common for home cooks (and even some restaurants) to put 5 or 10 different items, all with different cooking times, on one skewer? I always prefer to put one item on each skewer and everyone can select skewers of the items they want, and nothing is horribly over- or under-cooked. There are tons of different skewer-friendly foods that I will post throughout the summer, but here's what I like to do with shrimp.

Grilled Shrimp Skewers
Serves 4
Prep Time: 20 minutes
Cook Time: 5 minutes

• 2 lbs shrimp, 15-20 count, peeled and de-veined
• 1/4 cup lemon juice
• 2 tbsp lemon zest
• 2 tbsp olive oil
• 2 tbsp chopped parsley
• 1 tbsp kosher salt
• 1/2 tbsp black pepper
• 1/2 tsp crushed red pepper flakes
• 1 tsp garlic paste
• finely chopped garlic that has been mashed with the edge of a knife or with a mortar and pestle
• 1 tsp dill, finely chopped

Soak 15-20 bamboo skewers in water to avoid burning on the grill. Combine all ingredients, except the shrimp, in a mixing bowl. Toss with the shrimp and allow to sit for 10 minutes.
Pre-heat a gas or charcoal grill (or a grill pan or oven's broiler)
Skewer 3-5 shrimp on each stick.
Grill over high heat for 2 minutes or so, just until the shrimp are opaque. Serve warm over salad greens such as arugula with just an extra splash of lemon juice and drizzle of extra virgin olive oil.

Cherry Tomato Salad with Red Onions & Parsley

As you may have guessed from my previous post, I love tomatoes. They're not usually ready until the middle of June or the beginning of July, though, so it's always challenging (and often disgusting) to make food with tomatoes in the cooler months. The solution is sometimes canned tomatoes, such as in sauces. It's sometimes sun dried  tomatoes, such as in salads. When you just need fresh tomatoes, however, the solution is generally cherry tomatoes, grape tomatoes, or teardrop tomatoes. The smaller varieties have much more concentrated flavor, come from reliable sources in large quantities, and are always delicious.
It's become more and more common at grocery stores and farmers' markets to carry heirloom varieties of smaller tomatoes. I cannot recommend more highly that you try these unique little treasures. You can find purple, striped, green, yellow, orange... any color and flavor of tomato you can imagine. Try this recipe with the standards you'll find in the grocery --  but it's really designed to stand out with the special tomatoes that you only find when you really look.

Tomato Salad
Serves 6
Prep Time: 30 minutes
Cook Time: None

• 2 pints cherry or grape tomatoes, or small heirloom tomatoes (about 2 lbs)*
• 1/4 cup finely chopped red onion
• 2 tbsp chopped parsley
• 1/4 cup extra virgin olive oil (this is the place for your best stuff)
• 2 tbsp balsamic vinegar (see above)
• salt and pepper to taste

Carefully slice each tomato in half. Toss with the onion, parsley, oil, and vinegar. Taste for seasonings.
Add salt and pepper to your desired taste. Serve at room temperature.

*Never refrigerate tomatoes. It changes the texture and flavor more than you will realize. I know lots of people say it helps them keep longer, but this is not really true. They may look fine on the outside, but they're mushier inside even after a few hours in the fridge and will never taste the same again.

Fried Green Tomatoes

This decadent Southern treat is so associated with the canon of soul food that they even named a book and major motion picture after it. In all seriousness, nothing says gracious Southern hospitality quite like a hot plate of fried green tomatoes. I love that despite the fact that they're breaded and fried, they taste fresh and light. I can't imagine a summer without slicing those tart green tomatoes and frying them up for my friends. 

Fried Green Tomatoes
Serves 6
Prep Time: 20 minutes
Cook Time: 30 minutes

• 6-8 green tomatoes (not unripe regular tomatoes, use green tomatoes. You can find them at Whole Foods or specialty food stores, or any farmer's market.)
• 2 cups all purpose flour
• 2 cups plain dry bread crumbs
• 3 eggs, beaten with 3 tbsp of buttermilk
• 1/2 cup vegetable oil, more if needed
• 1 tbsp salt
• 1/2 tbsp black pepper
• additional salt and pepper to taste, after frying

Using a small paring knife, remove the dry stem piece from the tomatoes. Slice about 1/8-1/4 of an inch thick. Season with salt and pepper. Dredge in the flour, then the beaten egg and buttermilk, then in the breadcrumbs.
Pre-heat the oil in a cast iron skillet or other heavy-bottom frying pan over medium high heat. When the oil just begins to shimmer, fry the tomatoes for 3 minutes per side, being careful not to burn. Turn when golden brown. You'll have to do them in batches to make sure that each tomato you serve is perfectly hot. No one will mind, I promise. Drain on paper towels or a cooling rack. Season with additional salt and pepper while still hot. Serve immediately.

Grilled Squash

I know it sounds too simple to be called a recipe, but maybe by posting this I will inspire people to make more squash this summer instead of letting it go soft and moldy in their crisper drawer. I love to make this especially with kebabs or grilled chicken, because they're so light and really amenable to other strong flavors. 


Grilled Summer Squash
Serves 6-8
Prep Time: 10 minutes
Inactive Prep Time: 6 hours to overnight
Cook Time: 6-10 minutes, depending on size of grill

• 2 zucchini squash
• 2 yellow squash
• 2 cups marinade (recipe below)
• salt and pepper, to taste

Slice the squash lengthwise into long strips, or thickly on a bias. The point here is to maximize surface area for absorbing the marinade and contact with the grill. Season with salt and pepper and arrange in a large plastic storage bag. Pour over the marinade, being careful not to break the squash but making sure each squash is soaking in the liquid. Allow to sit in the refrigerator 6 hours to overnight. Remove from the bag and grill over high heat for 3-5 minutes per side, being careful not to burn the vegetables. Serve hot or at room temperature as a perfect side dish to grilled meats or kebabs.

Marinade Recipe

• 1 cup light vegetable oil
• 2/3 cup white wine vinegar
• 1/4 cup lemon juice
• 2 tbsp dijon mustard
• 2 tbsp finely chopped garlic
• 2 finely chopped shallots
• 2 tbsp finely chopped parsley
• 1 tsp chopped thyme
• 1 tbsp salt
• 1/2 tbsp pepper

Shake all ingredients together in an empty jar or whisk together in a bowl until smooth.

Boiled Peanuts

Boiled peanuts are without a doubt my favorite Southern snack. There is no substitute for the salty, soft, wonderful experience that only a boiled peanut can provide. I grew up eating boiled peanuts purchased from stands on the side of the road, never knowing the source of the treats, but enjoying every little pod. The important thing to remember about boiled peanuts is that they are seasonal, so only use fresh, raw, green peanuts. You can adjust the flavors at your leisure, but there are a few tried and true favorites that include cajun and ham. This is a version of the "ham" technique, but please try it and adapt it to your tastes.

Boiled Peanuts
Serves Many, or Few...
Prep Time: None
Cook Time: 2-3 hours

• 5 lbs raw, green peanuts
• 1/2 cup salt
• 1 ham hock or smoked turkey wing
• 2 gallons, give or take, of water (depends on size and shape of cooking pot)

In a large stock pot, add the peanuts and ham hock / turkey wing. Season salt and cover with water. Bring to a boil. Simmer for 2-3 hours, until the peanuts are tender and delicious. Strain out the water and remove the meat. Serve piping hot at first and then store in a refrigerator. Be careful not to overcook, as the peanuts will stick inside their shells.

Fried Oysters

A friend posted a facebook cry for help in her status a few months ago and I was so happy to oblige. There's more than one way to fry an oyster, hundreds of different dressings, and tons of things you can do with them. I actually ordered fried oysters last night as an appetizer at a pretty well-known Southern themed restaurant in Washington. They were good, but try these!

Fried Oysters
Serves 6 as an entree, 8-12 as a heavy appetizer
Prep Time: 30 minutes
Cook Time: 3-5 minutes per batch

• 2 lbs fresh oysters, shucked
• 1 quart buttermilk
• 1/4 cup hot sauce
• 1 cup flour
• 1 cup cornmeal
• 2 tbsp old bay or other seasoning mix of your choice (there are hundreds)
• 2 quarts vegetable oil (for frying, you can use less or more, depending on the size of your vessel)
• salt and pepper to taste

Whisk together the buttermilk and hot sauce. Pre-heat the oil to 350-375 degrees, but don't overheat. Soak the oysters in the buttermilk and hot sauce mixture for 30 minutes.
Meanwhile, combine the dry ingredients. Dredge the oysters 1 by 1 in the seasoned flour / cornmeal mixture. Fry in batches, carefully draining on a rack over paper towels.
Taste the first one for seasoning and adjust before frying the rest of the batches.

Charoset for Passover

The spellings and pronunciations for charoset, the mixture of apples, nuts, and wine eaten during Passover, vary widely. The correct Hebrew pronunciation is ha-RO-set, but you'll hear "harosets," "haroseth," and "haroses," pretty frequently. It's often a favorite at the seder, for sure. Charoset is also a key ingredient in the (in)famous Hillel sandwich, which is a uniquely Jewish concoction of matzah, horseradish, and the aforementioned apple salad. I think it's delicious but it's not for everyone. Everybody has a different recipe, but this is what I use.

Charoset
Serves Many
Prep Time: 30 minutes
Inactive: Overnight
Cook Time: None

• 3 cups apples, cored, peeled, and roughly chopped
• 1/4 cup lemon juice
• 1/2 cup raisins
• 1/4 cup sweet red wine, such as Manischewitz
• 1/4 cup walnuts, chopped
• 2 tbsp honey
• 1 tsp cinnamon

Pulse all ingredients in a food processor 5-10 times until combined and the apples are chopped more finely. Chill overnight in the refrigerator.

Easy Smoked Salmon Canapes

Nothing makes a cocktail party sing like really good hors d'oeuvres. I don't think, however, that food has to be difficult or complicated to be delicious. Here is a classic canape that I've tried dozens of times and works every time. Just make sure you let the toasted bread cool that the cream cheese really is room temperature. Enjoy!

Smoked Salmon Toasts
Serves 10
Prep Time: 30 minutes
Cook Time: 10 minutes

• 1 whole wheat baguette
•  8 oz cream cheese, softened to room temperature
• 4 scallions, thinly sliced
• 1/2 cup sour cream
• 1 tsp cracked black pepper
• 8 oz thinly sliced smoked salmon

Slice the baguette into 1/4 inch slices. Toast in an even layer on a cookie sheet at 375 degrees for 5 minutes per side, until golden but not too brown. Allow to cool completely.
With a whisk or electric mixer, cream together the cream cheese, sour cream, scallions, and pepper.
Smear a teaspoon or so of the mixture on each slice of toast.
Top neatly with a slice of salmon. Chill for 2 hours. Serve cold.

Mediterranean Style Pasta Salad

This is a great mayo-free pasta salad that's packed with flavor but doesn't put you in a food coma. I really miss picnics and spring as winter continues to batter me wherever I go. This is a great springtime treat that pairs well with grilled food, especially chicken, or stands alone as a light and delicious lunch.

Mediterranean Style Pasta Salad

Serves 6-8

Prep time: 20 minutes

Cook time: 10 minutes

Requires 4 hours to overnight to chill

• 1 lb tricolor rotini pasta, cooked al dente
• 8 oz. Greek feta, cubed, not crumbled
• 1 pint grape tomatoes, halved
• 2 cups artichoke hearts, recommend packed in olive oil
• 1 red onion, finely chopped
• 1/4 cup chopped fresh basil leaves
• 2 tbsp lemon juice
• 2 tbsp red wine vinegar
• 1/3 cup extra virgin olive oil
• salt and pepper  to taste

Carefully toss all ingredients together. Chill in the refrigerator or cooler for 4 hours to overnight.  

Chipotle Chili

This is the chili I made for Superbowl yesterday. I was tempted to post before the game, but I wanted to make sure it was perfect before I recommended it. The recipe credit has to go to Mom, again, who made a similar chili. This is my version, which is more involved than hers, but I think you'll enjoy it. Particularly if you enjoy a kick!

Chipotle Chili

Serves 8

Prep Time: 20 minutes

Cook Time: 90 minutes 

• 2-3 lbs ground beef or turkey
• 3 cups chopped onion
• 4 cloves garlic, finely chopped
• 1/2 cup red wine
• 28 oz. can crushed tomatoes
• 14 oz. can diced fire roasted tomatoes
• 1 can kidney beans, drained
• 1 can great northern or cannellini beans, drained
• 1 can black beans, drained
• 3 chipotle peppers in adobo, chopped
• 2 tbsp. chili powder
• 1 tbsp. hot paprika
• 1/2 tsp. cayenne pepper
• 4 cups chicken or beef stock
• salt and pepper
• 2 tbsp. olive oil, for browning the meat

1. In a heavy-bottom dutch oven or stock pot, brown the meat, onions, and garlic over medium high heat.
2. When the meat is completely browned and onions soft, drain of all rendered fat.
3. Return the meat to the pot and add the red wine, using it to de-glaze the bottom of the vessel. Season with salt and pepper.
4. When the wine is nearly completely reduced, add the tomatoes, beans, chipotle and adobo, and seasonings. Allow to come to a simmer.
5. Add the stock. Stir thoroughly.
6. Allow to simmer over medium-low heat for an hour, stirring often to avoid the bottom burning.
7. Serve hot.

This can be served with sour cream, shredded cheese, cold beer, and a really good football game.