skillet pie

First though, my friend Whitney and I canned 4 gallons worth of produce a few weeks back. 56 cans in case you were wondering.

I don’t know about you, I always but prefer pie to cake. Imagine my chagrin when I realized I don’t own a pie tin. I suppose I could have gone to Target and bought one, but I thought my trusty cast iron skillet would work well as a replacement, and it did. In fact, I’m not sure if I will ever buy a pie tin. The cast iron skillet caramelized the bottom of the pie crust and it tasted so good. I didn’t use or make up my own recipes this time around, but I did do a kind of recipe mash-up (AND its not even 2007! remember mash-ups?)

I found this recipe for a graham cracker crust to be the best I’ve come across. I’m excited to experiment with gluten free graham crackers, so my mom can eat it. As a side note, one of my customers recommended that I read the LA Times Food Section. I’m so glad I got that recommendation, it’s truly great.

After I read the LA Times article, I made a pumpkin pie in my skillet.

It was tasty, I used molasses instead of honey.

Later in the week, I was still feeling the pie vibe and had some extra plums. I also had some random heavy cream in the fridge that I needed to use up, so I made a plum clafoutis. I used the graham cracker crust recipe from the pumpkin pie article, this egg custard recipe, soaked some plums in apricot brandy/lemon/sugar, placed the raw custard in the cast iron skillet over the graham cracker crust, artfully arranged the plums, and baked in the oven at 350 for an hour, and presto!

PLUM CLAFOUTIS

I love emptying my fridge.

budget margarita/ gringo tacos

If your like most people, the the current recession has really taken the wind out of your sails. This blog entry is a siren call! While a lack of funds certainly takes a toll, remember that money doesn’t equal happiness and you can usually have a large amount of fun for a small amount of money. Since I love going to the grocery store, I find I usually have quality staples around my house for a decent meal. Since I also love spending time at my house rather than a bar, I keep an eye out for deals on alcohol that my nearests and dearests enjoy. Hence, budget margaritas and gringo tacos, a phenomenon of Winter ‘09.

Corn tortillas pretty much go with anything, and if you have a gluten allergy, they can quickly become your BFFs. So, you have tortillas?

Get some goat cheese.

Make a tuna salad (my house recipe currently includes Genova Tuna, this crazy Turkish spice my friend Sean brought home for me, a healthy dose of natural mayo, and a healthy dose of Dijon mustard. Yes, Genova is made by Chicken of the Sea, but it’s really good and packed in olive oil, and I like it.) Put the goat cheese in a taco, when it’s cooked add the tuna, eat and enjoy.
(this is a kind of gross picture of tuna salad in the making)

Now, on to the fun part. The guys I work with always mix really good tequila with Squirt. I decided to follow their lead after talking it over with GB.

Get some good tequila. Put a shot in a glass, top with Squirt. Cut up whatever citrus you have, squeeze into the glass, and enjoy.

Delicious, and cheaper than buying all those limes. Just try not to think about the corn syrup.

back

The good news is, I received a new camera for Christmas. The bad news is, I haven’t posted in almost 2 months! I’m back, with a camera, so prepare to eat. So far, the winter has proven to be extra chilly and pretty productive. I’ve been working a lot, the end goal being a trip to visit my brother in Mérida, Mexico, playing a lot of board games, getting financial stuff worked out for culinary school in the fall (it’s really happening!), and the thrill of thrills- growing out my hair.

Thus far, the best recipes of this winter have been tomato jam and various soups. After a scary encounter with a scale at a Superbowl Party (uh, probably not the best time to step on a scale), I’ve decided that I need to eat more vegetables and less bacon. I won’t call it a “diet”, but I also won’t call it “eating whatever I want to eat.” Working at a restaurant with one of the best burgers in the city hasn’t helped with the bacon intake, and the kitchen has put me on a bacon embargo… We’ll see how that works out when I work a double next Saturday.

Eating more healthfully, but not less deliciously, involves a little more thought than sticking butter and starch in the oven. Today I’ve made Quinoa and Roasted Cauliflower Salad (I didn’t turn into a hippie, I promise). Quinoa is quite the superfood, according to my extensive Wikipedia research. Regardless of its nutritional properties and rich history, quinoa is pretty damn tasty. It has a nutty taste, kind of like brown rice, but better, and less chewy. At said Superbowl Crisis Party my friend was talking about how you shouldn’t cook with garlic and onions at the same time. I don’t know if I agree 100%, but today I tried just using garlic, and I was pleased with the results. The garlic paired especially well with the nuttiness of the quinoa and the sweetness of the roasted cauliflower.

Also, a slice or 4 of crispy fried proscuitto on the top would take this recipe to the next level on my tongue and hips, but you know, the bacon embargo makes that kind of impossible.

Ingredients
1 cup dried quinoa, prepared as directed (it’s nice in the salad warm; this will also leave you with three cooked cups)
1 head cauliflower
2 handfuls fresh baby spinach
1 cup grated carrot
1/2 cup small tomatoes, chopped in half
1 cup mushrooms, chopped
1 clove garlic, minced
2 tablespoons olive oil, divided
1 tablespoon good balsamic vinegar
1 tsp salt, divided into two 1/2 teaspoons (I use Kosher)
As much freshly ground black pepper as you like
1 tablespoon freshly grated Parmesan Cheese.

Recipe
1. Preheat your oven to 350. Clean and chop your cauliflower so there are no greens. Place in roasting pan. Drizzle one tablespoon of olive oiland one 1/2 teaspoon salt on the cauliflower and mix up with your hands. Cover in pepper. Roast at 350 for abut 45 minutes.

2. Wait a few minutes, check your email or twitter or facebook or read a book. Relax! Now, stop relaxing and start your quinoa. Using a 1/2 quart sized saucepan, put one cup of dried quinoa in the saucepan with two cups of water. **You should rinse the quinoa before you cook it. Bring the water to a boil. Once the water is at a boil, reduce the heat and let simmer until all the water is absorbed.

3. While all this is happening, you should saute the remaining veggies in the olive oil. Add the garlic after a few minutes; when it is aromatic, add the balsamic vinegar. It should be sizzling. Reduce the heat so that nothing gets burnt.

4. Remove your cauliflower from the oven. You’ll only need half of it for a LARGE single serving. Put the cauliflower in the bowl you feel like eating out of. Remove your veggies from the heat and add them to the bowl too. Put your spinach on top of that, and then top it off with a healthy serving of cooked quinoa and not as much Parmesan as you would like.

5. Add salt and pepper,stir up, and eat! The heat from the roasted cauliflower and the cooked vegetables will wilt the spinach and melt the cheese. You do not need any extra dressing for this recipe because the vegetables are cooked in what is essentially a dressing. It’s a pretty healthy lunch and if you follow these directions you’ll have enough for a cold salad tomorrow!

Mexican Potato Chowder

Huh. It appears that the only thing I have been eating for the past month is soup. That statement is mostly true. Soups are easy to invent, delicious, and time friendly. Today, we’re taking a departure from the Indian food, and taking advantage of the Mexican grocery stores that are abundant in Chicago. It should be noted that this recipe is not vegetarian, kosher, or particularly healthy, but it is delicious and perfect for evening when your plans include watching Gossip Girl and complaining about your period. This recipe is also nearly impossible without an immersion blender, but use your brain and improvise something! It doesn’t need to be blended, I just like building my base that way. I’m serving it with some tortillas.

Ingredients:
1 tablespoon olive oil
1 cup ground Chorizo (preferably fresh)
3 carrots, grated (about 1.5 cups)
1 clove garlic, chopped
1 large onion chopped
3 stalks of celery, chopped
1 large can of peeled whole tomatoes and their juices. (28oz size)
28 oz. water (use the can from the tomatoes)
1.5 teaspoon cumin
1 teaspoon oregano
1 jalapeno, chopped and seeded
4 pickled serrano peppers, chopped (EXNAY!!! After further thought and taste, this makes the recipe nearly too spicy to enjoy, without the aid of A TON of sour cream. If the dish isn’t spicy enough, each taster can add her own hot sauce. )
2 peppers, chopped (I used red and orange, don’t use green)
5 large potatoes, chopped
1.5 cup cream cup cream
1 lime
Sour cream
Tortilla Strips
Large pot for cooking

Recipe:
*Please read all the ingredients first. Chop them up accordingly. It’s very important to do this because it will make your life much easier.

1. Simmer olive oil in pot until it is shimmering.
2. Add chorizo and cook until it is no longer raw.
3. Add carrots, onion, celery and garlic to the cooked chorizo. Its ok that it is still red- chorizo is prespiced with red spices.
4. Cook this for about 5 minutes, or until the onions get soft. Adjust the heat as needed so that nothing burns.
5. Add your tomatoes and water.
6. Take your immersion blender and blend everything in the pot until it is smooth.
7. Add your cumin and oregano, stir.
8. Add your jalapenos and serranos
9. Add your potatoes, cook until tender.
10. Add cream, cook until it it’s to the temperature you desire.

Serve this with a dollop of sour cream, a squeeze of fresh lime, and tortilla strips on top. It pairs well with quesadillas, but then you’ll have to work out tomorrow.

curry enchiladas and mashed cauliflower

Indian and Mexican cuisine are a great example of (nearly) opposites attracting. I apoligize, I am still camera-less, but still excited about Mr. Obama being my (nearly) president, so I’ll forgive my camera being dead. Earlier in the week, I had my friend Lisa over for dinner and Gossip Girl (a must watch for Monday nights). Lisa is a vegetarian and I am not. Most people in my life try to be vegetarians most of the time (see my roommate) so, it is not hard for me to cook vegetarian food. It’s an enjoyable challenge, met with vigor and enthusiasm on my part.

I served some vegetable soup (a variation on a previously posted recipe, unfrozen), mashed cauliflower, and curry enchiladas. I’ll detail the recipes below.

Since I am trying extra hard not to eat wheat these days, sometimes things feel pretty grim. I wanted Indian food. My friend is in India right now, and it’s been on my mind as well as in the news. Is it tacky that a crisis gives me a craving? Probably, but what’s a better way to express concern than through sharing a meal with someone you love? All the good energy we shared during our meal was directed towards India, so I’ll try not to feel too guilty about it.

Mashed Cauliflower
Ingredients:
1 large head of cauliflower
1 tablespoon butter
1 tablespoon olive oil
1/4 cup half and half
2 different teaspoons of salt
As much pepper as you like
1 8×8 pan
An oven preheated to 350 degrees
Hand blender (makes it easier, a regular blender or potato masher will do well if you don’t have this amazing appliance)
1 large/medium sized bowl

Recipe
1. Clean your cauliflower.
2. Chop off the green parts
3. Dice the remaining parts of cauliflower into smaller pieces (all this should fit in the previously mentioned 8×8 pan)
4. Place the chopped cauliflower in the pan, drizzle with olive oil
5. Sprinkle with 1 teaspoon of salt
6. Place in oven
7. Roast for 30-45 minutes (everybody’s oven is different)
8. After it’s roasted, the cauliflower should be soft. Move the roasted cauliflower into the bowl (if you’re using a blender, place it in the blender… if you’re using a masher, place it in the bowl)
9. To the bowl (or blender) add the half and half and butter. The cauliflower should still be quite warm, so the butter will melt without a problem.
10. With your hand blender, (or masher, or regular blender) mix up all the ingredients until they are blended and smooth. Add the remaining salt and pepper when you feel like it.

This dish is great. Cauliflower is very nutritious and this is a fantastic way to incorporate it into you diet along with butter and half and half. Just kidding. It’s better than mashed potatoes, but still not super healthy. I must note, this dish is not for people who do not like cauliflower. I happen to love it, so it worked out well, but not so much for Lisa.

And now to the big shebang: Curry Enchiladas
As I mentioned before, not eating wheat totally blows. There’s no other way to get around it. So, instead of mourning the loss of naan with my Indian food, I decided to just let it be and make Indian style enchiladas. This recipe has a few parts: Filling, Sauce, and Corn Tortillas. Read the whole recipe before you begin because it has several parts that need to be happening at the same time.

Filling for Indian Enchiladas:
Ingredients
1 large potato
2 tablespoons Tandoori Masala Spice
1 tablespoon Curry Spice
1 teaspoon crushed Coriander
1 small onion
1 clover garlic
1/2 cup olive oil (separated into 4 1/8 cups)
As much salt as you like- I used Kosher Salt
1 large pot
1 large pan
1 small pan

1. In the large pot, boil your peeled potato until it is tender.
2. While the potato is boiling, saute the onions in 1/8 cup olive.
3. Combine the curry, tandoori, and coriander with the remaining olive oil into a paste. Once the onions are sizzling and fragrant, add this paste into the onion and olive oil already on the pan. Let that marinate for a minute or ten.
4. By this time (about a half hour) the potato should be soft. Strain the potato and chop it into small square pieces. After that, combine it with the curried onions.
5. Cook the potatoes in the pan with the onions until they get caramelized on the edges. Since you’ll be cooking the sauce at the same time, you can let the potatoes brown. I let the brown for about 45 minutes.

CONCURRENTLY: Curry Sauce
Ingredients
1 15oz can Coconut Milk
1/4 cup curry powder
1 tablespoon tandoori spice
1 teaspoon garam masala
1 tablespoon crystallized ginger, chopped
1/4 cup water
Salt to taste
1 medium sized sauce pan

Recipe
1. Open the coconut milk and pour it into the sauce pan. Make sure you get all the solids from the can into the saucepan. I put the water needed for the recipe in the can, caught all the remnants and then poured that into the sauce pan.
2. Add all the spices and ginger.
3. Bring mixture to a boil, turn down and let reduce. You can taste test it now and decide how much salt you want.
4. When it is reduced to a thickness similar to mole, you are finished!

Once your filling and sauce is done, you are ready to roll the mix into tortillas.

Curry Enchiladas:
Ingredients
Potato/ Onion Filling
8 Corn Tortillas
8 slices Chihuahua Cheese
Curry Sauce
4 x 9 Pan
Oven preheated to 350 (f)

Recipe
1. Prepare your tortillas by laying them flat and placing half a slice of cheese in the middle of each.
2. On top of the cheese, place the potato/onion filling.
3. Roll the tortillas so that the filling will not come out.
4. Place the stuffed tortillas in the pan, again so the filling is not coming out (I did this one at a time and had some help from toothpicks to keep things closed)
5. Once your pan is filled, cover the stuffed tortillas with the remaining slices of cheese, halved so that everything is symmetrical.
6. Once the cheese is in place, pour all of the curry sauce on the stuffed tortillas
7. Place in the oven and let cook for 30-45 minutes (everybody’s oven is different)

These are really tasty. Too bad I don’t have a camera at the moment. bah humbug.
It’s worth noting that without the cheese, this recipe is vegan, so that’s a plus if you are one or know some.
Also, these keep really well in the fridge and are easily reheated in your oven.

PS: Not everybody has such immense access to cheap specialty ingredients in the town where one resides. A quick Google search informed me that there is an immense variety of authentic Indian food available on the internet for much less than typical grocery store prices. I’m sure that shipping makes it more expensive, but Garam Masala from McCormick’s isn’t nearly as tasty (and is 5x more expensive) as the real deal.

PPS: We paired this with a variation on a gin gimlet.
St. Germain Gimlet

Ingredients
1.5 oz Hendricks Gin (Plymouth would probably be better)
.75 oz St. Germain
1 oz fresh Lime Juice
.25 oz simple syrup
Ice
Shaker

Recipe
1. Place Gin, Germaine, lime juice, and simple syrup in shaker over ice.
2. Shake.
3. Serve in a martini glass.

winter project

Sorry about the camera snafus- will be fixed as soon as I finish buying curtains.

Meanwhile, chew on this.

EAT THE IDES

clear broth soup

I know it’s a weird title. Most soup seems to be broth based, and I believe you’re correct in thinking so. However, I take a less scientific approach. Cream based soups don’t seem very broth-y. I feel, a broth is a clear substance. Once you add cream or a starch, it becomes something different- a chowder or a bisque. Tonight, I had a successful experiment. It’s too bad my camera is broken, or I would be posting some lovely pictures of an easy weeknight soup. (FYI, you can make it on the weekend… the weeknight description implies its low levels of effort)

Ingredients:
2 cups Mushroom stock (you can find this at Trader Joes or Whole foods, I’m sure you can also make your own, but I was feeling lazy, so I used Better than Bullion)
1 cup tomato juice
1 large carrot, grated
1 12 oz. package of chopped baby portabello mushrooms
1 cup chopped cherry tomatoes
1 chopped shallot
2 tbs. unsalted butter (I am totally loving Plugra right now)
1 package of frozen sweet corn
1 tbs poultry mix spices (I live in an Ukrainian neighborhood, and have been enjoying the spice mixes that the local stores carry. If you don’t happen to live in a neighborhood of people still bitter about the USSR, I believe a mix of rosemary, thyme, tarragon, dill, and a pinch of mint will work well)
Juice of 1 lemon
1 half teaspoon salt
1 teaspoon fresh ground pepper
1 large pot
1 small pot
1 small pan

RECIPE
1. Boil your mushroom stock however you need to.
2. In a separate, (larger) pot, melt 1 tbs. of butter. Add the shallots and garlic.
3. In a different pan, on lower heat, melt the left over butter. When it is melted, add your herb blend. Turn it to a very low heat. You don’t want to burn the herbs.
5. Once the shallots and garlic release their glorious perfumes, add the grated carrot to the very large pot.
6. When the carrot starts to steam, add the cup of tomato juice to the large pot.
7. After your mushroom stock is ready, pour it into the larger pot.
8. Let it blend for a few moments, until it boils
9. Add the buttered herbs, from the pan into the larger pot.
10. Add the corn, tomatoes, and mushrooms to the larger pot.
11. Turn the heat on the large pot onto low, and let it simmer for about an hour. Take a shower, do your taxes, surf the net. Write another draft of that email to your friend who you miss but don’t know how to talk to. Whatever, I’m sure you’ll find a way to occupy your time.
12. Serve your soup! (I found it worked well with a grated apple, Mahon cheese, arugula, and raspberry salad) Also, try this ginger liquor as a pre-dinner treat!!!

It was good and pretty. I wish my camera wasn’t dead.

pea souffle

Yesterday, my friend Sarah took me for a birthday lunch to Blackbird. If you can pardon my french, it was a much needed kick in the ass. I’ve been feeling “blah” about food lately. Yeah, you eat it. Yeah, sometimes it tastes good. Our lunch was seriously amazing, and was a wonderful reminder that food, when done correctly is sublime and memorable. Art that becomes a part of you, no matter how cheesy that sounds, it’s the truth.

So tonight, excited about the culinary once again (I imagine a career with food is much like a marriage- loving the basics, but being constantly surprised by the endless possibility in what you love) I tried something new. I love recipes, but cooking without them is more than slightly liberating. Why follow a recipe when I can make my own? This evening, faced with a limited pantry, I do believe I came up with something worth repeating. Repeat it yourself and enjoy.

Pea Souffle
.5 lb frozen peas
1 tablespoon butter
1/4 cup plain yogurt
1/2 cup pickled garlic relish (any oily garlic will do, so if you don’t have access to garlic relish, just roast a head of garlic for 45 minutes with olive oil and blend with curry when they are roast)
4 eggs
2 tablespoons Madras Curry
*A hand blender is super handy in this recipe
** You will need a muffin tin, or if you are fancier and more prepared than I, souffle dishes. Butter them before you have too many Mai Tais.

Preheat you oven to 350 degrees, Farenheit

Thaw your peas. I boiled and strained them

Next, I blended them with the handblender. If you don’t have a handblender, you can use a regular one but it will be more time intensive.

Then put your garlic and curry in the mix, and blend that.

After the garlic, add the yogurt and the 4 eggs, mix with a spoon til smooth. Then, pour into muffin tins, or if you are fancy, souffle dishes. Make sure that you butter the baking instruments before you plop the mixture in.

FYI. I know it looks a little like baby poop. Just trust me, ok? Bake it at 350 for about a half hour. Eyeball it, pork it with a knife if need be. You know how your oven works better than I do. (I hope)

The mix should be puffy and a little golden around the edges by the time you take it out. Give some to your roommate and pair it with Siracha and a little coriander chutney, she’ll be happy… look!

Not bad for a Tuesday night.

If you’re feeling dull about food, just look in your pantry.

rainy days and mondays.

Hey Chicagoans,
Remember this Monday and how rainy it was? What better way to combat the weather than making fish tacos with pico de gallo and going to see a free show?

If Tuesdays make you blue, I’d suggest renting a movie, eating pizza, and making pisco sours. It’s pretty easy and very fun. We were, however, lacking bitters.

Ingredients:
1.5 oz. pisco, 1 egg white (it’s not gross and probably won’t give you salmonella)

Juice of 1 lemon, (squeeze it)

1 oz simple syrup

Shake it up over ice.

Pour into a glass, add a dash of orange flower water, and garnish with a stem of mint if you so desire… Look at the pretty foam!

Delicatessen. Entertaining for vegetarians and meat-eaters alike.

young chicagoan

so many adventures, so little time to write

anne’s birthday, a french inspired ensemble with the ever lovely colleen o’conner

a diamond ring on the ground, outside mojo’s coffee on belmont

new york pizza at two boots, which is delicious.

bff since my memory can nearly remember, joseph william schumacher

and his future alma mater, columbia university

the new york public library lions, along with the chicago style weather i brought with me.

happy to be home in nearly twin jackets with ms. amanda

yummy homemade fries

yummy homemade veggie burgers

yummy homemade boyfriend

justin and thea had a dinner party. we eat soup.

and shrimp.

and we talk

and rub our heads.

and take group pictures

or mock prom photos

(can you tell who is most likely to succeed?)