Spring Pea and Shrimp Linguine for 2

Ok, so I didn't really sit and shell fresh peas to make this recipe.  Frozen peas, picked and frozen at their prime freshness, are a really great way to showcase this Spring staple.  Another fantastic frozen food: shrimp.  Frozen just after being caught, shrimp can add a fresh seafood taste to any meal.

This easy weeknight recipe uses both frozen peas and shrimp for a bright Spring dish.  I usually write my recipes in measurements for a  family-sized portion but in all honesty, I am just cooking for two.  If you are cooking for more people, simply double or triple the ingredients.  The cooking times remain the same.

Spring Pea and Shrimp Linguine for 2

• 2 T olive oil
• 1 T butter
• 1 clove garlic, minced
• 1/2  lb. frozen shrimp, thawed (peeled, de-veined, & tails removed)
• 1/2 cup frozen peas
• 1/2 lb. linguine
• 1 T grated Parmigiano Reggiano cheese
• 4 large basil leafs, cut into a chiffonade (very thin ribbons)

Bring a pot of salted water to a boil.  Cook pasta to package directions.  In the last 4 minutes of cooking time, add the peas to the cooking water.

Meanwhile, melt the butter in a large skillet at medium-high heat; add the olive oil.  Saute the minced garlic for about 1 minute, until lightly browned.  Add the shrimp to pan and saute until pink, about 3-4 minutes.

Drain pasta and peas; add to the pan with the shrimp.  Toss lightly, using the leftover butter and oil as the sauce.  Transfer to serving bowl and top with Parmigiano Reggiano cheese and basil.

Enjoy!

Kinda-Cobb Salad

When people hear "Cobb salad," their minds usually associate this with corn-on-the-cob.  In fact, a traditional Cobb salad doesn't have corn in it at all.  It just happened to be invented by Cobb, Howard Cobb.

A lot of people are stumped when it comes to salads.  They need inspiration to steer them away from the same ol' iceburg-tomato-and-cheese trio that usually stakes claim in their salad bowls.  This salad was an easy weeknight meal for 2.  I did not have any tomatoes on-hand, but halved cherry tomatoes would have been a great addition to this salad.  Add or leave out any ingredient you wish; that's the beauty of salads!

Kinda-Cobb Salad

• 8 large Romaine leafs, diced into 1/2" strips
• 4 slices turkey lunchmeat, rolled into a log and sliced into 1/2" pieces
• 4 slices of cooked bacon, crumbled
• 1/4 cup crumbled bleu cheese
• 1/2 avocado, diced into small cubes
• 2 hard-boiled eggs, diced into small cubes
• 1/2 small red onion, sliced into thing rings
• 1/4 cup shredded carrots

Layer a bed of Romaine in each of two salad bowls.  Top with remaining ingredients.

Cobb salads are typically served with a vinaigrette of some sort, but use and dressing of your choice.

Serve with garlic bread and enjoy!

Restaurant Review - Jack's Firehouse

My husband and I joined my mother and father at Jack’s Firehouse for brunch for Mothers’ Day after seeing their Mother’s Day brunch availability on opentable.com. Having previously lived in Fairmount, Jack’s was a fond memory of a neighborhood gem and my husband and I were excited to return. Years ago, my husband fell in love with the restaurant over the “best Kobe steak he has ever had in his life”.

Not having been there in several years, I was hopeful that it lived up to my memory. Walking the wonderful neighborhood of Fairmount (and aching to move back), we rounded the corner of Fairmount Ave. to see Jack’s doors open to let in the absolutely stunning weather. My husband and I later both agreed, it seemed smaller for some reason, but still very charming. The outdoor seating couldn’t have made us a happier bunch and we were surrounded by lovely families also enjoying Mothers’ Day.

Service by our young waitress left a bit to be desired, although I think the number of tables that she was waiting multiplied to an unmanagable amount when the lovely weather allowed outside seating to be added. A complete set of water glasses did not arrive until after asking twice and tea & coffee refills were hard to come by.

The drinks were beautifully presented, although I think a bit weak.

The real highlight was the food… ah the food. I think this was the best brunch buffet I have ever had. The woman at the salad station whipped up a delicious starter. I then returned for some pastries (homemade and delicious!) and some of the hot selections. Then… I went back yet again to the carving station where they were slicing up roast beef, turkey and lamb. Under the carver’s suggestion, I sampled the lamb and was VERY glad I did. By far the best lamb I have ever had, rubbed with a delicious seasoning and cooked to tender perfection. After all of this food, I was satisfied… but could not resist going in for one more plate (oink oink) to try the toffee crunch butter cake that my mother was raving about. Heaven!

Jack’s Firehouse you did not disappoint! Another great part of this visit – walking across the street for a quick tour of the Eastern State Penitentiary. My mother, being a lover of history, was as happy as a clam.

Jack’s Firehouse
2130 Fairmount Ave
Philadelphia, PA 19130

Dining al fresco at Jack's Firehouse in Fairmount, Philadelphia, PA.

Meatless Monday - Pasta with Spring Vegetable Pesto

Spring is here! As a foodie, this is my favorite time of year. The sun is bringing us out of hibernation, birds are singing merry songs, flowers are brightening the landscape. Best of all: bright, fresh vegetables are readily abundant.

My favorite spring veggie: asparagus. After reading Barbara Kingsolver’s Animal, Vegetable, Miracle, I have learned to appreciate asparagus for its incredibly short season and would be FASCINATED to learn how it is grown & harvested the other 50 weeks of the year. If you have not yet read this book, run, don’t walk, to your nearest library or bookstore to get a copy.

Meatless meals are perfect for spring and summer. Delicious, organic produce is plentiful and our bodies crave lighter meals rather than the heavy, fatty meals we consume in colder months. An added bonus, with swimsuit season around the corner, is the calories that you do without when forgoing meat.

Inspired by the season’s produce, I headed to my “test kitchen” to utilize the bright green spears. Armed with my food processor, I created a tasty April meatless meal.

Pasta with Spring Vegetable Pesto (makes 4 servings)

• 8 oz. whole wheat penne pasta (or your favorite pasta)
• 1 small bunch asparagus
• 1 cup fresh or frozen (thawed) peas
• Juice from 1 lemon
• ¼ cup pine nuts
• ½ cup extra virgin olive oil (or more, as needed)
• ¼ cup grated parmesan cheese, plus more for serving
• Salt & pepper

 Bring a large pot of salted water to a boil.

Wash the asparagus spears and cut off bottom inch and a half (in my opinion, snapping the spears by hand wastes a lot of perfectly good asparagus!). Cut all of the spears into 1-2 inch pieces. Set half aside, and add remaining pieces to the water along with half of the peas. Cook briefly until vegetables are bright green, about 2 minutes, and remove from boiling water (do not drain) using a spider or strainer to the bowl of a food processor.

In the meantime, add the pasta to the boiling water and begin to cook according to package directions.

To the food processor, add lemon juice; season with salt & pepper. Pulse a few times to begin breaking down the vegetables then add the pine nuts and parmesan. Blend vegetables and drizzle in the olive oil until a pesto texture is produced.

In the last two minutes of the cooking time, add the reserved asparagus and peas to the pasta cooking water. Drain and toss with the pesto. Serve topped with extra grated parmesan.

Enjoy!

Restaurant Review - Isabella



A fairly new Tapas restaurant in Conshohocken, Isabella, is still wet under their ears and seems to be working out their kinks. The atmosphere is Spanish/trendy - excellent decor. The clientele is mature and fun. Their new bartender, Malik, is very friendly and helpful.

On our first visit in 2010, I was excited we walked by the pizza ovens outside behind the restaurant - which made for some very legit flatbread! Inside, we enjoyed the mussels - topped with a mountain of crispy shallots, very memorable, as well as sangria. My husband tried the white, I the red. I was happiest with my choice, although the white did not fall too far behind. A brief chat with the mildly-snobbish manager left us a bit weary, but did not let it affect our night.

Their recent addition of happy hour has always beckoned me on my commute home along Elm Street, so I decided to drag my husband and neighbor out for a happy hour this past Tuesday. We enjoyed their new specials, as well as a new manager! Draft specials of many of my favorite craft beers on tap, half price small plates, and wine specials. They also have two Smirnoff cocktails for $5 - a martini and cosmopolitan. The Ommegang or Allegash on tap was enticing, but not being in a beer mood, I tried the Albarino. I was happy I did - it was a perfectly dry white wine that accompanied my small plates rather well.  I sampled the cosmopolitan but I am a bit of a vodka snob and would recommend staying away. A well-made martini or cosmopolitan should never be made with middle-shelf vodka, IMO.

We spoke, perhaps a little slurred-ly due to the several happy hour cocktails, to the owner; a very personable man. He asked our opinion of our experience and being a foodie, I gave it to him straight. The shrimp croquettes were sub-par - the tomato/cumin dipping sauce was delicious but the shrimp just didn't work for me (to be honest, I think a simple chickpea would have worked much better). He agreed with me and actually remarked "I am taking it off the menu!" This really impressed me that he was so willing to listen to a diner's opinion. The calamari was very good, as were the mussels (again), but my favorite was the frites with truffle oil, which can be smelled immediately when entering the restaurant. Not to be missed!

All-in-all, Isabella is a welcomed addition to Conshohocken. I give it 4 out of 5 stars for its potential and my confidence that all kinks will be worked out and this unique dining spot will surpass all of my expectations. I look forward to trying the Tango lessons they offer upstairs on Tuesdays and hope to make it a regular dining/happy hour destination!

Isabella
382 E. Elm St.
Conshohocken, PA 19428
http://www.barisabella.com/

Meatless Monday - 24 Recipes to Make Meatless Mondays Go Down Easier

Suburban Spoon has been featured on Huffington Post on more than one occasion for my meatless recipes.  This morning, I saw that they had a great collection of recipes featured for Meatless Mondays in case you are searching for more.

24 Vegetarian Recipes To Make Meatless Mondays Go Down Easier

Sausage, Beer & Cheese Stew

Most of us can simply taste the onset of Spring despite the recent dip of temps below freezing (even after Mother Nature's cruel tease of 70-degree weather in Philadelphia a week ago!).  I came up with this hearty stew recipe to chase away those last bits of winter, serve with warm crusty bread for a satisfying dinner.  

Sausage, Beer & Cheese Stew

• 3 T olive oil
• 1 cup onion, diced (about 1 large)
• 1 cup carrots, diced (about 2 large)
• 1 cups celery, diced (about 1-2 stalks)
• 1/4 cup flour
• 1 12-ounce bottle of lager (I used Yuengling)
• 6 cups chicken stock
• 1 lb. all-purpose potatoes, peeled and diced into about 1" pieces
• 1/2 tsp mustard powder
• 1/2 tsp garlic powder
• 1/4 to 1/2 tsp cayenne pepper, depending on how hot you like it
• 1/2 cup of milk or half and half
• 1/4 tsp Worcestershire sauce
• 16 oz. turkey smoked sausage, sliced into 1/2" rounds
• 2 cups grated sharp white cheddar cheese
• Salt & pepper

Heat oil in a large Dutch oven over medium-high heat.  Add onion, carrots, and celery.  Season with 1/4 tsp salt and 1/8 tsp pepper and saute for 10 minutes, until soft.  Add flour and cook for 1 minute. 

Add stock, beer, and potatoes.  Bring to a boil and cook for 15 minutes or until potatoes are beginning to get tender. 

Add milk or half and half, Worcestershire sauce and spices along with an additional 1/4 tsp salt and 1/4 tsp pepper and sausage and return to a boil. 

While soup simmers, remove 2 cups of vegetables and liquid and puree in a food processor or blender.  Stir back into soup along with grated cheese.  Heat for 5-10 minutes longer, until sausage is heated through.

Enjoy!

Interesting Read on Organic Foods

Sorry, I've been very busy lately and have had no time to blog! 

I read a very interesting post that I wanted to share with you....

Organic Milk Is Less "Fresh" Than Conventional Milk And 13 Other Food Shockers

Restaurant Review - The Stone Rose

More than once, I have been asked by a few colleagues, "Why haven't you tried writing a restaurant review?" After all, this is "Suburban Spoon" - the adventures of a foodie in the suburbs of Philly! I have been dying to try a new-er restaurant in Conshohocken, The Stone Rose, so I thought - let's give it a try!

In the past week, I have been to The Stone Rose twice - once for lunch with my neighbor and once for cocktails & dinner with friends. Lunch was good; it was a lovely day and The Stone Rose has outdoor seating at the front of the restaurant which made it feel very metropolitan, as if I were eating downtown. I had the chicken pita special, which was very good but nothing noteworthy.

For my dinner at Stone Rose, I went with a couple of girlfriends for a night out. Since I am getting married soon, we thought it would be fun to go out and taste-test cocktails so that I chose the signature drink for my wedding. The bartender, who I believe might also be the manager, was extremely accommodating and friendly - especially considering I came with a list of cocktail recipes that we wanted to try.

One major point that I appreciated was that the menu strived to include as locally grown and organic ingredients as possible. From the local greens to the grass-raised beef, I was grateful to finally find a local, suburban restaurant with a green conscience.

The Food: presented beautifully, which of course is very important to a foodie. The first thing we have a chance to judge is the way a dish looks. I had the Stone Rose Salad to begin. The attractive pile of greens was tossed with the perfect amount of cider vinaigrette, but I was disappointed by the meagerness of the toppings: Wisconsin sharp cheddar, candied pecans, and apples.

For my entree, I chose the locally raised Oven Roasted Free Range Chicken. Those who know me well know that I love my chicken; I just can't think of anything more versatile and delicious! The chicken was seasoned and roasted to perfection. The herbed rice gratin that it was served with was fantastic, folded with a wonderfully sharp bleu cheese.

Sadly, we did not have any room for dessert, although I didn't even see any mentioned anywhere so I'm not sure that they even SERVE desserts.

The Service: the three of us sat at the bar, although there were open tables since we had gotten there fairly early (7:00PM) and it was a Tuesday night. Like I mentioned before, the gentleman taking care of us was very cordial.

The Atmosphere: the urban-like feel of this restaurant is unique to Conshohocken, and I think it is about time something of its caliber came along. From the open-air seating, to the hardwood floors and beautiful bar, the aesthetic of this restaurant was an A+ in my book.

Will I return? Absolutely. I am thrilled with this addition to my neighboring town. I cannot wait to try the Braised Beef Short Ribs over Mac & Cheese as well as their Stone Rose Burger. Since the location is not the largest, I will surely try another weeknight to avoid a crowd.

The Stone Rose
822 Fayette Street
Conshohocken, PA  19428
http://www.thestoneroserestaurant.com/

Food News: What was she thinking???!!

I respect Lady Gaga as an artist.  Really, I think she is a great performer.  The next Madonna?  I don't know about that, but she is definitely trying to make waves wearing a dress made of meat to the MTV Video awards.  Lady Gaga, that is just wretched... stay away from my house, especially on Mondays!

Photos courtesy of Huffington Post.

Spiced Grilled Chicken with Couscous

Tomatoes are everywhere right now and the last of my basil is also sitting in pots on my deck begging to be picked and used before the cold weather sends my plants to basil heaven. 

Anyone who knows me personally also knows that I am a huge chicken fan.  I love how versatile it is; you can fry it, you can roast it, bake it, make soup with it, but best of all - you can grill it!

This easy recipe adds a little spicy kick to grilled chicken.  Add steamed vegetables to the couscous for an extra healthy addition.

Spice Grilled Chicken with Couscous

• 2 boneless, skinless chicken halves
• 1 tsp paprika
• 2 tsp ground cumin
• 1 cup chicken broth
• 3/4 cup couscous
• 3/4 pound cherry tomatoes, halved
• 1/2 cup torn basil
• 1/2 tsp grated lemon zest
• 2 T fresh lemon juice
• 1 T olive oil
• Kosher salt
• Freshly ground black pepper

Heat grill to medium high.

Using a meat mallet or rolling pin, pound chicken until about 1/2" thick.  Season with paprika, cumin, 1/2 tsp salt and 1/4 tsp pepper.  Grill about 3 minutes per side, until internal temperature reaches 150 degrees.  Transfer to a plate and tent with foil for 8-10 minutes.

Meanwhile, bring broth to a boil and add couscous.  Remove from heat and cover for 5 minutes.  Stir in lemon zest and juice, 2 T of olive oil, 1/2 tsp salt and 1/4 tsp pepper.  Spoon to bottom of serving dish, scatter tomatoes and basil on top.

Slice chicken into 1/4" slices and arrange on top of couscous.
Enjoy!

Meatless Monday - Butternut Squash, Spinach, and Mushroom Lasagna

I recently had my neighbors Jody and George over for dinner to celebrate Jody's birthday.  Since the only night we were able to get together was a Monday evening, I wanted to come up with a satisfying meal for company.  This lasagna was so delicious, my guests didn't miss the meat one bit!

  Butternut Squash, Spinach and Mushroom Lasagna

• 9 precooked lasagna noodles (I wouldn't use the no-bake kind here)

Béchamel:

• 2/3 cup all-purpose flour
• 6 cups fat-free milk 
• 1/2 cup finely chopped onion 
• 1/4 cup chopped fresh sage 
• 1/2 teaspoon sea salt 
• 1 bay leaf

Filling:

• 2 1/2 cups finely chopped onion
• 3 garlic cloves, minced
• 1 8-oz bag of fresh spinach
• 1 lb. porcini mushrooms,
• 1 medium butternut squash, diced into 1" cubes
• 1 cup shredded Gruyère cheese
• 3/4 cup grated fresh Parmesan cheese

• Kosher salt
• White pepper
• Olive oil
• Cooking spray

Preheat oven to 450°.

Combine 1 & 1/2 teaspoons oil, 1/2 teaspoon salt, 1/4 tsp. pepper, mushroom, and butternut squash on a baking sheet coated with cooking spray. Bake at 450 degrees for 20 minutes.

To prepare béchamel, place flour in a Dutch oven and gradually whisk in milk. Add 1/2 cup onion, sage, 1/2 teaspoon salt, 1/4 tsp. white pepper and bay leaf. Bring the mixture to a boil.  Cook 1 minute or until thick.   Set aside.

Heat 1 T olive oil in a large nonstick skillet over medium-high heat. Add approximately 2 & 1/2 cups onion and garlic; sauté for 3 minutes. Add 1/2 tsp salt, 1/3 tsp pepper and spinach; sauté 2 minutes or until spinach wilts.  Set aside.

Combine cheeses in a small bowl and set aside.

Spread 3/4 cup béchamel in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over béchamel.  Top with half of squash mixture, half of the spinach mixture, 1 & 1/2 cups béchamel, and 1/3 cup cheese mixture. Top with 3 noodles,  remaining spinach mixture, remaining squash, 1 & 1/2 cups béchamel, and 1/3 cup cheese mixture. Top with 3 noodles and spread remaining béchamel over noodles and sprinkle with remaining cheese.

Cover with foil and bake for 20 minutes.  Remove foil and bake for 10 minutes longer.  Let stand for 10 minutes before serving.

Enjoy!

  

Teryaki Chicken Meatballs

Now and then, I like to try something a little different than the norm.  I'm also on a healthy kick, so substituting chicken or turkey for red meat where I can is always a bonus.  I came up with these Asian-inspired chicken meatballs, which are surprisingly moist and packed full of flavor!

Teryaki Chicken Meatballs

For the meatballs:

• 1 lb. ground chicken
• 1 egg
• 1/2 cup plain dry breadcrumbs
• 2 T lite soy sauce
• 2 T rice wine vinegar
• 1 T sugar
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 6 scallions, whie and light green parts, chopped
• 1/2 of a carrot, diced
• 2 T canola oil

For the sauce:

• 1 c chicken stock
• 3 T soy sauce
• 3 T rice wine vinegar
• 1 T sesame oil
• 1 T sugar

In a large bowl, combine all meatball ingredients.  Shape mixture into 1" balls and place on a cookie sheet lined with parchment or wax paper.

Heat the oil in a large skillet over medium-high heat.  Add meatballs and brown on all sides, about 6-8 minutes.  Remove and set aside.

Meanwhile, combine the sauce ingredients.  Add to the skillet after removing the meatballs and bring to a  boil.  Reduce heat, return the meatballs to the pan, and simmer for about 8-10 more minutes, until sauce has reduced by half.

Serve over rice, and enjoy!

I served this with a side of steamed edamame for a well-rounded, healthy meal.

Meatless Monday - Tomato Flatbread

Tomato plants across my neighborhood are producing so much fruit that you can often see the bright red produce exchanging hands; "I have so many tomatoes, I don't know what to do with them!"  Pots of herbs are also sprouting fragrant leafs, waiting to be brought into the kitchen to add brightness to dishes.

Here is a delicious meatless meal that can help you use some of them up.  The dough is so moist and delicious, you'd think an Italian chef prepared it himself.

Flatbread with Summer Tomatoes

For the dough:

• 1 package of dry instant yeast
• 3/4 cup warm water
• 2 & 1/2 cup all-purpose flour
• 1 & 1/4 tsp salt
• 1/2 tsp black pepper
• 2 T olive oil

For the rest:

• 2 large or 3 medium tomatoes, sliced in thing slices
• 4 oz. fresh mozarella or goat cheese
• 2 T chopped fresh herbs, such as chives and parsley
• Handful of fresh basil

To make the dough: Dissolve the yeast in the water and sit for 5 minutes.  Sift in flour, salt and pepper and stir with a wooden spoon until just combined.  Add the oil, knead for a bit in the bowl, then turn out to a floured surface.  Knead until a soft dough forms.

Line a large glass bowl with olive oil.  Add dough ball and cover with a warm, damp kitchen towel.  Let rise 1 hour, or until doubled in size.  Punch dough down, and let rise, covered, an additional hour.

Roll dough out to approximately 15x10 inches.  Slide onto a cookie sheet, cover again with damp towel, and let rise for one hour.

Preheat oven to 375 degrees.

Arrange tomato slices on a stack of paper towels.  Sprinkle with salt and place a few more paper towels on top.  Lightly press down to remove excess juices. 

Arrange tomato slices over dough and top evenly with cheese.  Bake for 25-30 minutes, until lightly browned at the edges.  Remove from oven and let cool for 5 minutes.  Sprinkle with herbs, arrange basil, and crack additional black pepper on top, if desired.

Slice, and enjoy!

Peach Chutney

Rounding out a shipment of local produce, I had a bunch of peaches that were reaching past-prime status.  I hate... absolutely detest.. wasting food, so I came up with a plan to utitlize the over-ripened fruit.

With my Ball jar kit in tow, I set out to make a delicious chutney that would be an excellent addition to chicken, pork, or even atop cheese and crackers.

Peach Chutney

• 6 ripe peaches
• 1 red onion, finely chopped
• 1/2 cup brown sugar
• 1/2 cup white wine vinegar
• 3 T fresh ginger, minced
• 1/2 tsp salt
• 1 jalepeno pepper, minced
• 1/2 cup fresh Italian parsley
• 2 T fresh lime juice

Bring first 6 ingredients to a boil in a small saucepan.  Reduce heat so low, cover and simmer for 45 minutes.

Stir in jalepeno and cover again.  Simmer for an additional 5 minutes.

Remove from heat.  Stir in parsley & lime juice and cool to room temperature before serving.

Enjoy!

Roasted Acorn Squash

Acorn squash is one of those easy-yet-elegant side dishes that is just so good, you think you should be punished for eating it with dinner rather than a dessert.  This winter squash is just beginning to appear on local farmstands and I am happy to welcome it here!

 

Try this method for a simple yet satisfying accompaniment to your next meal.  It is so effortless that with a small head start, you could add this to any weeknight meal for a special touch.

 

  

Roasted Acorn Squash

• 1 acorn squash
• 1 & 1/2 T butter
• 2-3 T brown sugar
• 2 T chopped walnuts

 

Preheat oven to 400 degrees.

Cut acorn squash in half lengthwise and scoop out seeds, making little bowls.  Place the bowls in a baking dish.

Divide butter in each "bowl" and top with brown sugar.  Add walnuts and roast in center rack of oven for 40-50 minutes.  Don't be afraid, it is hard to overcook this squash!

That's all!  I told you it was easy ;)

 

 

 

Meatless Monday - Roasted Cauliflower Gratin

I am growing terribly upset that summer is almost over.  Though it is still quite hot outdoors, summer vegetables are less abundant.  I love fall veggies but there is nothing quite as bright and ethereal as those produced in June or July.

Making my way through a recent delivery of local, farm-fresh veggies, I pondered what to do with a head of Cauliflower.  A self-proclaimed Gruyere maniac, I thought there would be no better dish suited for this delectable white vegetable.

Roasted Cauliflower Gratin

• 1 medium (about 2 lb.) head cauliflower trimmed and cut into florets
• 2 tsp butter
• 1/3 cup panko breadcrumbs
• /2 cup shredded Gruyere cheese, divided
• 2 T finely chopped chives
• 1 T canola oil
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 3 T all-purpose flour
• 2 cups fat milk
• 1 pinch of nutmeg
• 3 T chopped fresh flat-leaf parsley
• Kosher salt and white pepper

Preheat oven to 400°.

Coat a 2-quart baking dish with cooking spray and add florets.  Season with salt and white pepper, toss to distribute.  Bake for 30 minutes, remove from oven and set aside.

Preheat oven to broil.

Melt butter in a saucepan over medium heat, then remove from heat. Stir in the breadcrumbs. Stir in 1/4 cup of the cheese and all of the chives.

Heat canola oil in a medium saucepan over medium-high heat.  Add onion to pan; saute 4 minutes or until almost tender.

Add garlic and cook for 1 minute.  Add flour and stir over heat for a minute to get rid of the raw flour taste.  Gradually whisk in the milk and bring to a boil.  Cook, stirring constantly, until milk has thickened, 3 or 4 minutes. 

Remove from heat and stir in remaining 1/4 cup cheese, parsley, nutmeg, 1/4 tsp of salt and a large pinch of white pepper. Pour milk mixture over cauliflower mixture and top with the cheese mixture.  Broil 3 minutes or until golden brown and thoroughly heated.

Stay tuned for a recipe for another late-summer produce gem appearing in markets across the regions... acorn squash!

Rice Pudding

Rice pudding reminds me of my childhood, my mom always has a container of Kozy Shack rice pudding in the fridge.  We would serve up a bowl, sprinkle with cinnamon & sugar, and enjoy this unique treat.

This recipe is a very easy & quick way to enjoy this time-honored dessert.

Rice Pudding

• 1/2 cup Arborio rice
• 1/2 cup milk
• 1/3 cup sugar
• 1 vanilla bean
• pinch of salt
• Cinnamon

In a small pot, add the rice and cover with water.  Cook on medium heat to bring to a slow boil.  Once water is boiling, cook for 5 minutes.  Drain in a colander and set aside.

Preheat oven to 375 degrees.

In the same pot, add milk and bring to a boil.  Remove from heat, add sugar and vanilla bean, and cover for 20 minutes.  After 20 minutes, remove the vanilla bean and scrape the little seeds out with a sharp knife.  Add the seeds to the milk and stir in the pinch of salt.

Add the rice to the milk and bring to a boil.  Empty all contents into an 8x8 baking dish. 

Bake for 20 minutes, until think and bubbly.

Sprinkle with cinnamon and serve warm.

Enjoy!

Marinated Grilled Steak

Grilling a steak isn't that hard, but I often wonder how restaurants achieve such a tender, juicy cut of meat.  The trick: marinating.  Not only does marinating your meats supply a wonderful tenderness, but it also infuses your meat with an extra POW of flavor. 

Marinating requires a bit of forethought.  You want to marinate anything for an absolute minimum for 1 hour, up to 24 hours.  My fiances father even told me he sometimes marinates his steaks for 3 days!  A simple marinade is just dumping a bottle of good Italian dressing over your cuts of chicken or beef and leave it to bathe in the fridge for several hours.  Marinating with lime or lemon juice and olive oil is a good idea, too.  When marinating with citrus, be careful not to leave it for longer than an hour.  The acid in the juice actually begins to cook the meat!

This is a wonderful recipe for marinating strip steaks, or any other fine cut of grilling meat.

Marinated Strip Steaks

• 2 strip steaks (about 16 oz. each)
• 1 tsp. kosher salt
• 1/2 tsp freshly ground black pepper
• 3 T olive oil
• 1 bottle of dark beer
• 1/4 cup fresh lime juice
• 1 jalapeno pepper, seeds & ribs removed and finely diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/4 cup of chopped fresh parsley or cilantro

Season both sides of steaks with salt and pepper, then brush with olive oil.  Place in a dish, just large enough to fit the steaks. 

In a medium bowl, combine beer, lime juice, jalapeno, onion, garlic, and parsley or cilantro to make the marinade.  Pour over the steaks, cover, and marinate for 2-6 hours.  The longer you marinate, the more flavorful and tender your meat will be.

Heat grill to direct, high heat.  Remove steaks from marinade, pat dry with paper towels, and season with more salt and pepper.  To grill steaks to medium-rare (in my opinion, the best way to get the most flavorful steak) for 4-6 minutes per side.

Transfer plate to a platter and cover loosely with foil, let rest for 5-10 minutes.

Serve and enjoy.  No need for steak sauce here!!

Food News: A Great Article on the Meat Free movement!

NPR recently ran a story on the history of Meatless Monday and how people everywhere are trying to spread the word.  Read the article here.