Shakshuka [Sarah's Guest Post!]

I was irrationally excited when Emily invited me to write this guest post for her blog. I love Em’s blog, and I am so excited to share this recipe for shakshuka! It is easily my #1 go-to dinner, and there are so many reasons why you should try it. Most importantly it is DELICIOUS. Beyond that, it is healthy, easy to make (only 30ish minutes!), vegetarian if that’s your thing, and it minimizes clean-up time because you can wash most of the dishes while it’s simmering.

I originally got this recipe from food blog titan Smitten Kitchen, which describes shakshuka as an Israeli dish of poached eggs in spicy tomato sauce. Others think the origins of shakshuka are Lebanese. Wherever it comes from, all experts agree that you should make it immediately. Thanks again Emily for asking me to post!

Here are a few things to keep in mind before making shakshuka:

• Shakshuka is saucy, so serve it in a bowl rather than a plate.

• The Smitten Kitchen recipe suggests serving it with pitas, but since the pitas you can buy at the grocery store are not puffy, I’ve always served it with crusty bread instead. I think you need the fluff for dipping and mopping up the spicy sauce. If you are ambitious you could bake your own bread (ahem, Emily), or you could just pick up your favorite crusty, fluffy bread at the store. If you want, warm it in the oven while the shakshuka is cooking.

• Sometimes your shakshuka will be spicy and sometimes it won’t be. There’s just no way to tell if a jalapeno is spicy by looking at it, as far as I know.

• If you are planning to save some for leftovers (which I HIGHLY recommend - best lunch ever), make sure you don’t overcook the eggs, unless you’re weirded out by runny eggs. If they are more cooked the first time, when you heat it up the second day the eggs can sometimes get a little bit overcooked. You could also avoid putting in all 6 eggs initially and just poach them in already-cooked sauce the following day, but that sort of defeats the purpose of being able to have a quick, portable lunch (of paramount importance to those of us in law school, and really, everyone).

SHAKSHUKA
Click here to print
serves 4-6 (in my experience, serves 2 for both a hearty dinner and a light lunch the next day)

¼ cup olive oil
3 jalapenos, seeded and finely chopped (leave some seeds in for more spicy potential)
1 small yellow onion, chopped
5 cloves garlic, crushed and sliced
1 tablespoon paprika
1 teaspoon cumin
1 28-oz can whole tomatoes, do NOT drain (I usually use Muir Glen organic)
6 large eggs
Kosher salt to taste
½ cup feta, crumbled (I just dump in however much I feel like)
1-2 tablespoons chopped parsley (flat leaf or curley is fine)*

*About the parsley - I actually think it adds a lot of freshness to this dish, whereas in others it’s just a garnish and doesn’t make much of a difference. I’ve forgotten it plenty of times and it’s always better when I include it.

Chop the onion and stem, seed and finely chop the jalapenos. Heat oil in a large pot or 12-inch skillet over medium-high heat. Add the jalapenos and the onion and stir until the onion starts to brown, about 6 minutes. While the onion and jalapenos cook, prepare the garlic and tomatoes as follows.

Crush and slice the garlic. Open the canned tomatoes and pour them into a bowl. Then add ½ cup water to the bowl and crush the tomatoes with your hands.  Be careful! This can easily stain your clothes. I recommend putting the bowl in the sink so any juices that spurt just end up in the sink. Put the tomatoes aside.

Once the onion has started to brown, add the garlic, paprika and cumin. Stir it around a lot and smell it, because it smells amazing. Cook and stir for about 2 minutes, until the garlic is soft.

Add the tomatoes with their juice and the ½ cup water. Stir and lower heat to medium. Simmer, stirring occasionally, for about 15 minutes. (This is a great time to clean some dishes, make a salad, set the table, etc). Chop up some parsley, and get out your eggs. Season the sauce with salt to taste.

Crack eggs over the surface of the sauce so they are evenly distributed (usually a circle of 5 with 1 egg in the middle). Cover the skillet and cook about 5-6 minutes, until the yolks of the eggs are set. If you don’t have a tight fitting lid, use aluminum foil - it may take longer for the eggs to cook because some air is escaping. Use a spoon to swirl the whites around with the sauce, without disrupting the yolks. Sprinkle parsley and feta into the shakshuka. Serve in bowls with crusty bread or fluffy pitas!

Grandma's Macaroni & Cheese

 My Grandma passed away two weeks ago and today is her birthday.  She was my most loyal blog reader, and I know she loved being mentioned when I wrote about her Company Chicken recipe last year.  I had to share this recipe as well, because it is by far my very favorite of all the things she cooked for us over the years.

Grandparents are of course supposed to spoil their grandchildren.  And Grandma was the best at spoiling us with food.  I have so many memories of sitting at her kitchen table eating fishy crackers (our term for Goldfish crackers), circus cookies, and nuts and bolts.  Whenever Erin and I spent the night she made this amazing cinnamon toast for breakfast that always tasted so much better than mom’s.  Erin and I finally figured out that reason Grandma’s tasted so much better had something to do with the inch of sugar she piled on top of the toast.  We shared this valuable information with mom but she did not adjust her sugar ratio.

This macaroni and cheese recipe represents the pinnacle of just how much Grandma spoiled us.  I know this is probably going to shock quite a few of you given my love of food, but I was kind of a picky kid.  I never reached Erin’s level of extreme, debilitating pickiness, but I admit I was a little high maintenance.  Bananas are really the only modern hold-over from my long list of dislikes.  But I never had to worry about family gatherings at Grandma’s because without fail, no matter what other meal she had prepared for the masses, I could always expect a glorious pan of her homemade macaroni and cheese on the table for me. 

To be clear- this tradition is not just something that I remember fondly from my childhood.   Right before Christmas this year, my whole family gathered at Grandma and Grandpa’s to watch the Seahawks game.  I was really not expecting to have macaroni and cheese, since I knew we were having lasagna for dinner and some people might think lasagna with a side of mac n’ cheese is too much pasta.  But I was foolish to doubt her, because of course there was a huge pan full of melted cheesy goodness on the table when I walked in.  I am 27 years old, and I still got my special dinner.

While I was home two weekends ago, we had a big family gathering to celebrate Grandma’s life.  We spent hours around the table eating her favorite foods and drinking gimlets while we remembered all of the incredible times our family has had together.  Erin made this recipe and everyone said it tasted just like Grandma’s.  Even though we were all missing Grandma, this dinner reminded me of just how wonderful family dinners can be.  My love of cooking is about a whole lot more than the food that I make.  And I know I have my Grandma and the rest of my family to thank for that.

Here is the recipe.  I've provided a translation below since I realize that not all of you have my extensive experience in deciphering Grandma's handwriting.

 

GRANDMA’S MACARONI & CHEESE
serves 12 

1 pound elbow macaroni
3 cups milk
3 cups cut up cheese (half mild and half sharp cheddar)
1 cup soda cracker crumbs
½ cup grated sharp cheddar cheese


Cook macaroni and put in greased 13-9 glass baking dish.  Heat milk and cheese together until the cheese is melted.  Pour mixture over the macaroni- add salt and pepper.  Sprinkle with grated cheese.  Add cracker crumbs.  Bake at 325 degrees 1 hour.

No Knead Pizza Dough

This discovery was so exciting that I couldn’t wait until the end of finals to share it.  What if you were looking for the perfect pizza recipe RIGHT NOW and I hadn’t posted this yet?!  The timing of this post is also ideal because it happens to be Lily's birthday!  And if there is one thing that Lily loves, its pizza.

I’ve been on a search for the enigma that is the crispy pizza crust for quite some time, so I was intrigued when Bon Appétit featured this recipe on the cover of their March issue.  I was planning to wait until this summer to try it (because I will be living at home in Seattle and can take advantage of mom and dad's pizza stone) but then I read a suggestion on Tastespotting to use a cast iron skillet instead!  Worked beautifully- the crust was SO crisp.  Like, more crisp than most restaurants.  And so flavorful-  according to pizza guru Jim Lahey this is the product of letting the dough sit and develop flavor for at least 24 hours.  I kept mine in the fridge for 3 days (which by the way builds a lot of anticipation, so I’m glad it turned out well).  I think I told about half the law school that I was excited to make pizza yesterday.

If you have ever been scared of making bread or using yeast, this is the ideal gateway recipe.  You just mix the dough together and then let it sit for days- no kneading or any other fancy tricks.  I’ve included the exact Bon Appétit recipe below which makes 6 small pizzas but I actually halved it and the dough still turned out perfectly.  I made 4 pizzas- but mine were a bit small.

Here are my tips for pizza perfection:
•    Use this dough recipe!!
•    Either use a pizza stone or another pan (like a cast iron one) that you can preheat
•    Set your oven at its hottest temperature and let it preheat for about an hour
•    If using fresh mozzarella, slice it and then blot it with a paper towel to get out moisture
•    Cook for a very short amount of time: 5-8 minutes tops

NO KNEAD PIZZA DOUGH
Makes 6 10”-12” pizzas
From Bon Appétit and Jim Lahey
Click here to print

7 1/2 cups all-purpose flour (1000 grams) plus more for shaping dough
4 teaspoons fine sea salt
1/2 teaspoon active dry yeast

Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).

Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.

Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2–3 hours before shaping.

To Make the Pizzas
During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500°–550°, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°. (You do not need to preheat the baking sheet.)
Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10"–12" disk.

If Using Pizza Stone
When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings.
Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5–7 minutes.
Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas.

If Using a Baking Sheet
Arrange dough disk on baking sheet; top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.

Ravioli with Balsamic Brown Butter

I’m sorry the posts have been few and far between lately.  I will reiterate my common refrain: law school gets a little crazy this time of year.  Last spring I actually went on a three month hiatus from blogging so this is a slight improvement.  It’s not that I haven’t been cooking- I actually have a huge stack of recipes to share.  The roadblock has been the writing.  When I get home after a long day of banging my head against the keyboard and checking facebook every two seconds while trying to write the endless stream of papers that I’ve been assigned this semester, the last thing I want to do is to organize my thoughts into a coherent and interesting blog post…but that will all be changing soon and the end of finals is in sight! 

Last weekend I went to Nashville to visit Nora and she said that she would be more interested in reading my blog if I mentioned her.  This made me realize that I really should mention her, because she was a huge part of Navy Blue Kitchen’s first year since I was living with her when I started it!  The problem is that I didn’t really incorporate personal stories into my blog during that first year.  I played it pretty safe while I was finding my ‘blogging voice’, so stories of Nora are past due.

Nora and I lived together for two years in DC where we had a glorious kitchen that could actually fit more than one person at a time.  She was the best roommate because we have a shared love of pasta, prosecco, scrabble, and Harry Potter.  The amazing kitchen plus having Nora as a roommate created the perfect combination of factors for my fledgling blog because I had space to work AND a wonderful roommate who ate absolutely anything I cooked (and tolerated the messes).  Sadly, we had to leave our happy home when we both went to law school, but Nora will always and forever be one of my favorite people to cook for. 

This is a good time to mention that I am going to Croatia and Italy this summer with Nora as well as Smita (mentioned previously in this post) and Sarah (sorry Slicht- I don’t think I’ve introduced you yet!).  I’m considering bringing my fancy camera with me so that I can blog about the trip afterwards.  We are staying in an apartment in Hvar, Croatia for a week so we will probably do quite a bit of cooking!  And I’m sure there will be some beautiful mozzarella in Italy that I will have to document. 

Ok now a few words about this recipe- its deliciousness makes up for the fact that it really has no redeeming nutritional quality.  It comes from my college days where I watched the food network constantly to learn how to cook.  Make sure you use good balsamic- I promise it is worth the extra $.  Or wait for you mom to buy you some (this is my approach and it has worked very well).
I may or may not post again before finals are over.  If not- I’ll see you in May!

RAVIOLI WITH BALSAMIC BROWN BUTTER
adapted from the Food Network
Serves 4
click here to print

18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped hazelnuts
1/4 cup grated Parmesan

Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.
Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.
Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle hazelnuts and parmesan over the top. Serve immediately.

Cinnamon-Swirl Bread

            I generally think of myself as more of a savory person- I would rather forgo dessert to make room for more of the main course.  And if I had to pick a last meal on earth I think I would focus on cheese and carbs instead of chocolate.  But when I go to brunch, I suddenly find myself craving sweet things.  So I am ultimately faced with a paralyzing decision: sweet or savory?!! 

I have a weakness for pancakes, but somehow brunch seems incomplete without protein from eggs and bacon.  Unfortunately, most restaurants force me to either make this agonizing decision, or order two entrees…some have breakfasts that combine sweet and savory, but those meals are usually labeled embarrassing things like “Hearty Lumberjack Fat Pants Breakfast.”  My usual approach is to order eggs and then get pancakes for the table to “share” with my boyfriend.   

When I open my restaurant (in the 20 year plan), I won’t force people to choose.  Everyone will get a basket of Cinnamon-Swirl Bread to start- so they can have sweet to start no matter what they have as their entrée!  This recipe was actually on the docket for Frozen February, but I never had time to post it.  I thought it was perfect because the recipe makes two loaves- so you can eat one fresh and freeze the other.  The original from Fine Cooking calls for raisins, but I am not a fan of raisins in baked goods, so I left them out.  The recipe also suggested making homemade butter- so I did!  It was incredibly easy and amazing. 

CINNAMON-SWIRL BREAD

from Fine Cooking

makes 2 loaves

18 oz. (4 cups) unbleached all-purpose flour; more for dusting
6 Tbs. granulated sugar
6 Tbs. ground cinnamon
1 packet (1/4 oz. or 2-1/4 tsp.) instant yeast
2 tsp. fine sea salt
1/2 cup whole milk
1 large egg
3-1/2 oz. (7 Tbs.) unsalted butter, softened; more for the pans

Make the dough:

Lightly oil a large bowl. In a stand mixer fitted with the dough hook, combine the flour, 2 Tbs. each of the sugar and cinnamon, the yeast, and salt. Combine on low speed, about 1 minute. Add the milk, egg, 3 Tbs. of the butter, and 3/4 cup room temperature water; mix on medium speed, scraping the bowl as necessary, until the dough comes together, about 1 minute. Increase the speed to medium high and continue to mix until the dough is smooth, slightly sticky, and clinging to the hook, about 5 minutes. Scrape down the dough hook with your hand, and remove the bowl.

Turn the dough out onto a well-floured surface, roll it into a ball, and put it in the oiled bowl. Cover loosely with plastic wrap and let sit at room temperature until the dough looks slightly puffy, about 30 minutes.

On a well-floured surface, use your hands to flatten and spread the dough out until it’s about 3/4 inch thick. Fold the dough in half from top to bottom, then in half again from left to right. Return the dough to the bowl, cover, and let sit until it has risen slightly, about 30 minutes more.

Shape and bake:

Generously grease two 8-1/2x4-1/2-inch loaf pans with butter. In a small bowl, combine the remaining 4 Tbs. each cinnamon and sugar; set aside. In a small saucepan over low heat (or in a bowl in the microwave), melt 2 Tbs. of the butter; set aside.

On a lightly floured surface, divide the dough in half and use a rolling pin to shape each half into an 8-1/2x16-inch rectangle that's 1/4 inch thick. Use a pastry brush to spread the melted butter on the dough. Sprinkle the cinnamon-sugar mixture evenly over both rectangles.

Starting from the short side, gently roll each rectangle into an 8-1/2-inch-long cylinder. Put the cylinders in the pans, seam side down. Cover loosely with plastic wrap. Let rest at room temperature until the dough has risen slightly and springs back when pressed lightly, at least 2 hours. **I let mine rise overnight so that I could bake it for breakfast.

Position a rack in the center of the oven and heat the oven to 375°F. Bake the loaves, rotating and swapping the positions of the pans halfway through baking, until dark brown and hollow-sounding when thumped on top and an instant-read thermometer inserted in the center of the loaves registers about 190°F, 30 to 35 minutes. Transfer the loaves in their pans to a rack.

In a small saucepan over low heat (or in a bowl in the microwave), melt the remaining 2 Tbs. butter. Brush the top of each loaf with the butter.

When cool enough to handle, remove the loaves from the pans.  Serve with generous pats of fresh butter.

If you want to freeze one loaf, I recommend slicing it first so that you don’t have to defrost the whole thing to eat it.

HOMEMADE BUTTER

from Fine Cooking

2 cups heavy cream
1/4 tsp. Kosher salt or sea salt

In a stand mixer fitted with the whisk attachment, whip 2 cups of heavy cream on medium speed until medium peaks form, about 3 minutes. Put a splatter guard on the bowl or drape a kitchen towel over the mixer and the bowl. Increase the speed to high and continue whipping until the solids separate from the buttermilk (you will hear sloshing), about 8 minutes.

Gather the butter into a ball and put it in a strainer. Rinse under cold water, squeezing with your hands, until the water runs clear, about 1 minute. Knead in 1/4 tsp. sea or kosher salt and shape the butter as you like. Pat it dry with a paper towel, wrap in plastic, and refrigerate for up to a month.

Daring Cooks: Polenta Cakes with Poached Eggs & Roasted Asparagus

Ok, I know that I promised all of my February posts would be freezable, but it’s the 15th so I have to put up my Daring Cook’s post!  Sadly it does not fall into the category of things that freeze well…but I promise to get back to freezer foods shortly! 

The challenge for this month was frying patties with a very wide scope- I could basically combine any ingredients in a flattened disk, coat it in something, and then either bake or fry.  Of course I went with the frying option.  I decided to make polenta cakes to soak up runny poached eggs.  It was so easy and they browned perfectly! 

If you are not an egg fan, these would also be delicious at dinner paired with almost any kind of meat.  If you have never poached an egg- don’t be scared!  Watch one of these helpful videos and you will be a pro. 


POLENTA CAKES WITH POACHED EGGS & ROASTED ASPARAGUS

serves 6
Click here to print

1 box quick cooking polenta
½ cup Parmesan
Sea salt
1 tablespoon butter
½ cup flour
1 egg (for the egg wash)
1 cup panko breadcrumbs
Canola oil
6 eggs (for poaching)
Roasted asparagus (or another yummy vegetable)

Make the polenta according to box instructions, then mix in the parmesan and sea salt to taste.  Pour into a buttered 8x8 pan and let cool.  Once the polenta has cooled completely, cover and refrigerate overnight. 

When you are ready to make the cakes, cut the polenta into round discs.  I used an inverted wine glass and it worked perfectly.  A biscuit cutter would be ideal.  Set up the frying station: put the flour and breadcrumbs each on their own plate, then put the egg in a bowl and beat it with a little bit of water.  Dredge each patty in flour, then dip it in the egg, and finally coat it in panko.  Continue with the remaining polenta.

Next, heat about 2 tablespoons of canola oil in a large, flat bottomed pan over high heat.  The bottom of the pan should be completely covered in oil, so adjust accordingly.  To test whether the oil is ready for frying, throw in a tiny droplet of water.  If it sizzles, you’re good to go.  Using tongs, add the polenta cakes to the oil.  Depending on how big your pan is, you may want to do this in two batches.  If they get too crowded they won’t cook evenly. 

Cook them for about 3 minutes on each side, or until nicely browned, then remove to a cooling rack.  You can put the cooling rack on a baking sheet and transfer the cakes to a 250 degree oven until you are ready to eat.   Top with a poached egg and your roasted vegetable of choice. 

Daring Cooks: Mushroom & Goat Cheese Tamales

Never in my life did I think that I would ever possess a 4 lb bucket of lard.  But as I researched tamale recipes, Addison somehow convinced me that they wouldn’t be authentic if we substituted butter instead.  When I asked the man at the Mexican grocery store if I could purchase a smaller quantity than FOUR POUNDS, he laughed and said no- just one size.   Addison has assured me that we will use the lard for all kinds of things… so I hope you are all excited to read a year’s worth of recipes featuring lard!

 

I've included some other objects for context so that you can appreciate how HUGE this bucket is.

I knew nothing about lard, so I did some  Wikipedia research. Did you know that lard actually has less saturated fat than butter?  But don’t get too excited- vegetables oils have way less.  It does have a higher smoking point than many fats though which makes it ideal for frying up chicken.  Wikipedia also says it makes for very moist pie crusts.  So I have some options. 

Anyways, I’m sure you are all fascinated by this discussion of rendered animal fat, but the post today is about tamales!  Last month (while procrastinating during finals), I joined a group called the Daring Cooks.  Each month features a different challenge, and all of the members post their own interpretations on the 15th.  The idea is to force me out of my culinary comfort zone (i.e. pancakes and pasta) and tamales are definitely outside of that zone! The assembly seemed a bit daunting at first, but I followed the very clear picture steps on this blog and everything turned out fine (although it looked like a hurricane had gone through my kitchen when I was done).  If you aren’t interested in leaving your culinary comfort zone, the mushrooms would also be a delicious filling for tacos or quesadillas!  Or you could just eat them on their own.  They were seriously yummy.

MUSHROOM & GOAT CHEESE TAMALES
makes about 40 small tamales
Click here to print

For the Filling:
1 package dried corn husks
1 tablespoon canola oil
2 lbs mixed mushrooms, roughly chopped (I used cremini, portabella, and shitake)
8 cloves garlic, pressed (in a garlic press)
2 cups chicken stock
¼ cup sherry
¼ cup lime juice
Kosher salt
¼ cup cilantro, chopped
4 ounces goat cheese

Before you start anything, put the corn husks in a large pot of hot water and soak for at least 1 hour (preferably 2).  Make sure they are completely submerged.

To make the filling, heat the canola oil over high heat in a large sauté pan.  When it is shimmering and very hot, add the mushrooms and sprinkle with a little salt.  Stir a few times, but allow the mushrooms to brown a little bit.  When they begin to release liquid and look slightly glossy, add the garlic and stir for a minute.  Add the chicken stock and sherry and bring to a boil.  Let boil until the liquid has almost completely reduced- this will add concentrated flavor.  Remove from heat, season to taste with salt and lime juice.  Stir in cilantro and set aside.

For the Dough:
2 cups of masa harina
2 cups chicken stock, warmed up
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon chili powder
2/3 cup lard (or butter if you don’t want to buy a 4 lb bucket)

Whip the lard using an electric beater until it has almost tripled in size, about ten minutes.  Add the masa to a large bowl and mix in the baking powder, salt, and chili powder.  Slowly add the warm chicken stock, mixing with a large spoon, until the liquid is absorbed.  Add the whipped lard and continue to mix until smooth.  Instead of writing out directions for assembling the tamales, I’m going to refer you to one of the very helpful videos on youtube.  Just put some mushrooms in the middle of each tamale along with a small dollop of goat cheese. 
Once they are assembled, steam them in a large pot for about 45 minutes.  Enjoy!

Guest Post: Tomato Cheddar Soup

[Guest post: Erin Kelly, Sister] First I would like to say how honored I am to be the first guest to post on Navy Blue Kitchen. Hopefully I will provide the same level of entertainment and delicious food as my sister.

The recipe I’m sharing today was the featured appetizer for this year’s Christmas dinner, and if I do say so myself it was quite a hit. Mom and I found this dish while I was visiting Seattle last October. We had our usual shopping trip at U Village and went to Pasta & Co. for lunch. The soup of the day, Tomato Cheddar, sounded good to both of us, so we split a bowl. I had literally never tasted tomato soup that good in my life. It was the perfect snack on a crisp fall day.

Of course we both wanted to find the recipe, so when we got home we looked in the Pasta & Co. cookbooks we own. Luckily, the exact soup is featured in Pasta & Co. By Request.

I tried making the soup a few weeks later, but the results were not at all what I hoped for. The flavor was delicious, but the consistency not so much. The cheese pilled and made the soup nothing like the smooth perfection we had the first time. Anyone who knows me personally knows that I do not like chunks in my tomato sauce – even if they’re chunks of cheese. So I knew that any subsequent trial of the recipe would require a serious chunk minimization strategy.

I was eager to try the soup again, so I suggested making it for Christmas dinner because I knew I would have the considerable knowledge and skill of my sister backing me up, thus increasing my chances of success. Since the vibe of the soup did not go well with the planned main course, Em suggested we make it for an appetizer. I immediately jumped on board with this idea because it meant that we could serve the soup in adorable little cups and make mini grilled cheeses to go with it.

To make the soup luxuriously smooth this time around we employed two strategies: First, we immersion blended and strained the soup to make sure all chunks were eradicated; Then, we made sure to give the soup plenty of time to heat up and completely melt the cheese. I’ll make note of when these steps were taken in the recipe below. For now the important thing to take away from all of this is that if you, like me, hate any and all chunks, you need to go buy an immersion blender right now. It will change your life.

Anyway, the resulting soup was delicious and I would highly recommend trying it immediately. The great thing about this recipe is that you can freeze the soup for up to 2 weeks, so if you can’t finish it all at once you don’t have to waste it. Just gently re-heat and enjoy.

TOMATO CHEDDAR SOUP
from Pasta & Co. By Request

Click here to print

3 Tbsp butter
½ cup onions, diced
1 28 oz. can diced or crushed San Marzano Tomatos, with juices (You may use another brand, but this is by far the best)
1 ¼ cups chicken stock (vegetable stock would work as well, for a vegetarian option)
1 ¼ cups water
½ cup sour cream
8 oz. Beecher’s Flagship Cheddar Cheese, grated (again, you may use another brand, but nothing will match this flavor)
Salt and Pepper to taste

In a large saucepan, melt the butter over medium heat. Add onions and sauté until soft, being careful not to burn them. Add tomatoes and juices, chicken stock and water. Bring to a simmer then remove from heat. Let cool for 10 minutes, then immersion blend until all large chunks have disappeared.

Transfer soup one cup at a time to a fine strainer positioned over another pot. Use a large spoon to press juices through the strainer, making sure to get every last drop into the pot. Dispose of tomato dregs. [Note: At this stage, the soup can be refrigerated overnight. Simply re-heat slowly when you are ready to move on to the next step.]

Add one-half of the sour cream. Whisk until well-blended, then add the other half and whisk until completely combined. Stir in pepper and cheese to blend. Gently re-heat to a simmer to allow cheese to completely melt. Add additional salt and pepper to taste. Serve with grilled cheese or rustic bread slices.

O'o Farm

My post today is a bit different.  This is kind of like the travel edition of Navy Blue Kitchen.  As I mentioned in my most recent post, I was on vacation in Maui last week and I have to tell you about O’o Farm.  Also, I am back in Boston now and missing warmth so this is my way of continuing to live in fantasy vacation world (also an excellent diversion from the piles of reading I have ALREADY been assigned). 

The owner of Pacific’O and I’O (two gourmet restaurants in Lahaina) started O’o Farm in 2000 in an effort to increase the restaurants’ supply of local produce.  A few years ago, the farm started hosting tours of their eco-friendly, organic, and sustainable setting.  This intrigued me- and when I found out the whole excursion culminated in a farm fresh lunch prepared by a gourmet chef I was completely sold. 

The tour was fascinating and the lunch was incredible.  The chef served roasted root vegetables with seared tofu, Mahi Mahi with sweet Maui onions and spinach, and a mixed greens salad (picked by us!).  Oh and the most amazing part of the meal was her sea salt and rosemary focaccia bread- especially delicious for sopping up olive oil.  Dessert was biscotti and French press coffee (from the farm’s freshly roasted beans!). 

I befriended the chef and she gave me an overview of how she prepared everything.  The recipe below is my best attempt (with a few changes).  I didn’t make the focaccia this time but I promise to take on the endeavor this summer!  The root vegetables are generously seasoned with rosemary and thyme- a truly delicious combo.  I have actually been avoiding rosemary recently because it can be so overpowering, but now it has won me back over.  The other big surprise for me was rutabaga!  It adds a mild sweetness that balances out the earthiness of the beets.  


A portable chicken coop that naturally fertalizes the land.  Just like Polyface Farm in Omnivore's Dilemma!

Now for the most exciting part- I am going back to Maui in March (best part of law school = spring break) and the chef said that I can come shadow her while she prepares lunch for a tour group!  I’m so excited!! Maybe I will stay on permanently as her assistant…I think Maui is a better fit for me than Boston.

ROASTED ROOT VEGETABLES & KALE  WITH ROSEMARY & THYMEmakes 4 servings
Click here to print this recipe

3 beets, peeled and chopped into ¼ inch pieces
2 sweet carrots (preferably multi-colored), peeled and chopped into ¼ inch pieces
1 rutabaga , peeled and chopped into ¼ inch pieces
2 teaspoons fresh thyme, minced
2 teaspoons fresh rosemary, minced
1 tablespoon sea salt
2 cloves garlic, thinly sliced
1 bunch kale, cut into ½ inch pieces
1 bunch rainbow chard, cut into ½ inch pieces
1 teaspoon lemon zest
Olive oil

Preheat oven to 400 degrees.  Toss the beets, carrots, and rutabaga with about a tablespoon of olive oil, sea salt, and half of the thyme and rosemary.  Spread on a large baking sheet and roast for about an hour, tossing every fifteen minutes or so. 

Meanwhile, heat a tablespoon of olive oil in a large sauté pan over medium heat.  Add the garlic and stir.  Add the greens and toss until they wilt.  The greens will need to braise for about a half hour- check on it occasionally and water (about a ½ cup at a time) to keep it from burning.  When they soften, add the lemon zest and a quick squeeze of lemon juice. 

Remove the root vegetables from the oven and toss with the greens and the remaining tablespoons of thyme and rosemary.  Season generously with sea salt- don’t skimp. 

Freshly picked salad

MAHI MAHI WITH SPINACH AND MAUI SWEET ONIONSmakes 4 servings
Click here to print this recipe

4 filets of Mahi Mahi (or other white fish)
1 lb spinach
2 sweet onions
Juice from 1 lemon
1 tablespoon lemon zest
½ cup basil, cut in chiffonade

Preheat the oven to 350.  Place the spinach in the bottom of the pan with onions, toss with olive oil, lemon zest, and sea salt.  Place the filets on top of the vegetables and bake for approximately 20 minutes.  Remove from oven and top with lemon juice and basil.

Coffee Beans

Coffee Bean Roaster

Adorable turtle (this was not at the farm, but he is just so cute I had to include it)

Christmas Morning Cinnamon Rolls

I realized this morning that I needed to hurry up and post these before resolutions and diets turn everyone against sugar.  For those of you who regularly read my blog, you may notice that these are not my typical fare.  It’s not that they are unhealthy- I post plenty of caloric recipes that will clog your arteries.  But usually when I eat something decadent, I like to make it completely from scratch to ensure that every component is as delicious as it can possibly be.  If I am going to have to do fifty lunges to work something off, it better be worth it! 

But every once in a while, a magical recipe comes along that has a lot of shortcut ingredients but is also COMPLETELY DELICIOUS.  My mom has been making these rolls for Christmas morning since before I can remember and they are amazing.  I actually have some serious self-control issues around them.  For example- I always volunteer to put the leftovers away so that I can cut off the really gooey middle pieces and have a few (10) perfect last bites.  Then I suffer through the inevitable tummy ache (it’s so worth it) and usually don’t eat again until Christmas dinner. 

Anyways, back to the shortcut ingredients- I was so surprised when I asked for the recipe last year and learned that they include packaged butterscotch pudding!  I can say with some certainty that you will probably never see me post another recipe with packaged pudding of any kind.  But these rolls are perfect for holidays or special occasions when you don’t want to spend hours making a mess in the kitchen and waiting for dough to rise.  You simply throw all of the ingredients in a bundt pan (without even mixing them together!) and then they rise overnight so they are magically ready to bake the next morning.  They would also be ideal for New Year’s brunch- throw everything together before going out for new year’s eve and all you have to do in the morning is pre-heat the oven.  Your hangover will thank you.

CHRISTMAS MORNING CINNAMON ROLLS 
serves 6 (or more if you have self control)
Click here to print

18 Rhodes frozen white dinner rolls
1 cup brown sugar
1 small pkg (not instant) butterscotch pudding
¼ cup white sugar
1 cube melted butter

Grease and flour bundt pan. Put rolls(still frozen) in bundt pan. Sprinkle ingredients over rolls then drizzle with the melted butter. No need to mix. Let sit overnight on counter. Preheat the oven to 350.  Cover a large baking sheet with foil (in case the rolls bubble over), place the bundt pan on the foil and bake for 20-30 minutes.  Invert onto a large platter, then scrape the bundt pan so that you don't waste any of the gooey deliciousness. 

Sipping Chocolate

There is a scene in The Santa Clause when Tim Allen goes to the North Pole for the first time and he is served hot chocolate from an elf named Judy.  She tells him about her secret recipe for hot chocolate that she has perfected over 100 years.  Here is her method: “Not too hot, extra chocolate, shaken, not stirred.” 

You may be wondering why I can recite this seemingly random quote at the drop of a hat.  It’s because of tradition.  The Kelly family has endless traditions, especially around the holidays, but that is a subject that warrants an entire post of its own.  All you need to know about Kelly family traditions for now is that watching the Santa Clause just happens to be a very significant one.  It is also important to know that my sister and I circa 1994 thought that Judy the elf was the coolest (she wore glitter on her face) and we tried endlessly to emulate her hot chocolate.  I had no luck finding the hot chocolate scene on you tube, but I stumbled across another Christmas favorite (see Kelly family tradition of quoting Elf endlessly in the month of December).

For years, Judy’s recipe eluded me, but then I went to Paris when I was in high school and found the perfect hot chocolate.  Ladurée is known for macarons, which I admit are incredible, but their hot chocolate should really receive more attention.  It is thick and rich and like Judy’s version, it contains extra chocolate.  I have experimented endlessly to achieve a cup of hot chocolate that is even half as good as Laduree’s and below is the recipe that I think comes closest. 

I will warn you not to serve it in a glass as large as the one pictured- this was for photography purposes only and you should not try it at home.  The hot chocolate kind of has the consistency of chocolate fondue…think about the tummy ache you would have if you drank a big glass of chocolate fondue.  That is why I have decided to call it sipping chocolate- just take little sips to savor the rich chocolaty goodness. 

I also added the marshmallows for photography purposes only- in reality I am a purist.  I don’t like to obstruct the delivery of pure chocolate with distractions like marshmallows and whipped cream.  I used 70% bittersweet chocolate because I love dark chocolate, and I also didn’t add very much sugar so the result is not overly sweet.  However, this is intended to be your perfect cup of hot chocolate, so feel free to adapt as necessary. 


SIPPING CHOCOLATE
makes 2 small servings
~8 ounces dark chocolate, cut into pieces
~1 cup heavy cream or whole milk (don’t you dare use non-fat in an attempt to make it healthy!)
1-2 teaspoons sugar (depending on the sweetness of your chocolate)
1 generous pinch of sea salt

Combine the chocolate with half the milk in a small saucepan over low heat.  If you have a double boiler- feel free to use it.  Stir until the chocolate has melted, then add enough milk for it to reach your desired consistency.  Add sugar and a pinch of salt to taste. 

Cauliflower with Brown Butter, Pears, Sage & Hazelnuts

Ok I know the combination of pears and cauliflower sounds a bit odd...but I promise this was delicious!!  Cauliflower is not a vegetable that I typically serve at Thanksgiving, but I was very intrigued by the ingredients in this recipe.  The pears added a perfect crisp texture and a slight sweetness that was delectable.  I heard a rumor that my aunt recently picked around all of the pears in a salad so I don’t think this dish will make my Thanksgiving menu, but it would pair perfectly with other Thanksgiving flavors!  

Speaking of Thanksgiving, I promised a few people that I would post a sample of my Thanksgiving itinerary so I’ve included it below.  Some may mock me for this display of compulsive organization, but it helps me visualize all of the steps to avoid complete chaos.  This is especially important for a dinner that includes so many dishes that need oven space.  The cauliflower would actually be a great addition since it can be done at the last minute on the stove and doesn’t require time in the oven.  In order to free up even more oven space this year I will be cooking my turkey on the grill!  I have very high hopes for the outcome.  

As you think about your turkey plans, I would like to make a case for the benefits of brining.  The salt in brine draws out the blood, cleansing the bird and seasoning the meat down to the bone.  Sugar adds depth of flavor and helps the turkey brown to perfection.  Most grocery stores carry brine mixtures and I usually use those.  Just dissolve the brine in boiling water, cool, and add a bottle of dry white wine.  Then submerge the bird in the liquid for 2-4 days.  Using a very large pot works well.  It also helps if you have two refrigerators since it takes up a bit of space.  Make sure you dry it thoroughly before roasting.

CAULIFLOWER WITH BROWN BUTTER, PEARS, SAGE & HAZELNUTS
Recipe from Fine Cooking
makes 8-10 servings
 

6 tablespoons unsalted butter
1 medium head cauliflower, cut into small florets about 3/4 inch wide
1/2 cup toasted, skinned, chopped hazelnuts
8 fresh sage leaves, thinly sliced crosswise
Kosher salt and freshly ground black pepper
2 large ripe pears, cored and thinly sliced
2 Tbs. chopped fresh chives (original recipe called for parsley but I think chives add more flavor)

In a 12-inch skillet over medium-high heat, melt the butter until light brown and bubbly. Add the cauliflower, hazelnuts, and sage. Cook for 2 minutes, stirring occasionally. Season with 1 tsp. salt and 1/2 tsp. pepper and continue cooking, stirring occasionally, until the cauliflower is browned and crisp-tender, 6 to 7 minutes more.
Remove the pan from the heat. Add the pear slices and chives. Gently toss to combine and warm the pears. Season to taste with more salt. Serve hot or at room temperature.
   
 

 

Thanksgiving Agenda 2009

11:00	Assemble Stuffing Dress Turkey		Emily & Mom
12:30	Mash Potatoes Prepare Butternut Squash, and pine nut mix		Emily & Mom
2:00	Turkey in Oven	325 Bottom	Emily
3:45	Cranberry Sauce		Emily
4:20	Both Stuffings in Oven (1 hour covered, 10 mins uncovered) Make Biscuit Batter	350 Top	Emily Erin, Lizzy, Aunt Suzi
4:30	Caramelize shallots, add green beans		Emily
4:40	Heat Potatoes Drink a glass of wine at the bar and talk to chef		Emily  Aunt Suzi & Mom
4:50	Turkey out of oven Make Gravy Roast butternut squash (35-35 mins)	425 Bottom 450 Bottom	Emily Mom
5:10	Biscuits in Oven (14-16mins) Sauté pine nuts and garlic for squash	425 Bottom	Erin, Lizzy, Aunt Suzi Emily
5:20	Carve Turkeys  Assemble and Dress Salad		Dad Mom & Emily
5:30	Biscuits, Stuffing, Squash out of Oven Add squash to garlic and pine nuts		Everybody Emily