my kind of comfort food.

Spaghetti alla Carbonara. Coal Miner's Pasta. One of my ultimate favorites. As you can see, there's a theme going with pasta. I could eat it every night of the week. I've tried so many different carbonara recipes - with cream, without cream, with bacon instead of pancetta, with rigatoni, with spaghetti. Whatever variation you choose, the must-have ingredients for this recipe are: cheese (parmesan, pecorino, or a combination), egg yolks, pork and black pepper. I have to say, I've never met a carbonara I didn't like. My dad's is pretty darn good. But I have found a favorite, courtesy of Tyler Florence. Don't skimp on the cheese to pass and the fresh flat-leaf parsley - in my opinion they're the best parts.

Spaghetti alla Carbonara

Cook Time: 10 minutes

Level: Intermediate (according to foodnetwork.com)

Yield: 4 to 6 servings

Ingredients

1 lb dry spaghetti
2 tablespoons extra virgin olive oil
4 oz pancetta or slab bacon, cubed or sliced into small strips (full disclosure - I used Oscar Mayer bacon and it tasted delish)
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmiagiano-Reggiano, plus more for serving
freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Directions
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (al dente). Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table...and get ready to feast.

XOXO,
Jenna

The Power of Polenta

I recently discovered one of the easiest and tastiest side dishes to accompany any week night meal. Polenta is made from a boiled liquid ingredient and cornmeal. You basically boil the liquid, stir in the cornmeal and then add in flavor components. This is a great pantry side dish and is very versatile! In the recipe below I just added in what I had on hand, you can do the same with virtually anything. Ideas are Cheddar and chives, thyme and garlic, ricotta and spinach, etc. Just stir in what you like and you can transform this easy recipe into your own!

Soft Polenta with Parm and Rosemary (makes 4 side dishes)

Boil 3 cups of Chicken stock in a saucepan. Add in 12 Tablespoons of yellow cornmeal gradually and stir in with a whisk. Continue stirring until the polenta becomes thick and creamy. Add in 1 cup of grated Parmesan cheese, 1 tablespoon of chopped rosemary, 1 1/2 teaspoons of salt, 1 teaspoon of pepper, 1 teaspoon of red pepper flakes. Transfer polenta to a serving dish and let stand for a couple minutes before serving to thicken further. Enjoy!

You can go a step further with this and make polenta squares that can be done in advance. Transfer the hot polenta from the saucepan once prepared to a 8 x 10 sheet pan. Spread the polenta evenly on the bottom. Let cool to room temperature (this can all be done in advanced, even overnight) Once cooled, cut polenta into squares and transfer to a cookie sheet. Sprinkle with finely grated Parmesan cheese, salt and pepper. Stick under a high broiler for 2 minutes or until cheese is melted and polenta is heated through. Serve!

Polenta can also be grilled instead of broiled, which is a great option as well. Experiment with this dish! There is so much you can do and make it your own.

xoxo

Erin

Delicioso Comida

I, like Jenna, have a love of cilantro. I love it almost as much as I love lime juice on anything and everything Mexican. I developed this easy dinner combining all my favorite Mexican ingredients for several components of the meal, so to cut down on the groceries. The sauce is delicious! It is a chimichurri variation that has so much flavor, but could also be a great substitute for guacamole (it cuts out a lot of the calories). I use it to top the meat and I also stirred it in to prepared rice. I served this dinner with some simply grilled yellow squash that I brushed with olive oil and sprinkled with salt and cumin. This meal is smoky, tart, bright and spicy. Seriously, I could eat the sauce every day and be happy. 

For the Meat: 

1 LB Chicken Breasts or Skirt Steak (serves 3-4)

Marinade Meat for 30 min and up to 3 hours in: 1/2 Tablespoon of Salt, 1/4 Tablespoon of Pepper, 1/2 Tablespoon of Cumin, 1/2 Teaspoon of Cayenne, 1 Tablespoon of Olive Oil, 2 cloves of chopped Garlic. Whisk together, place meat in large freezer bag, pour marinade in the bag, massage into meat and chill in the refrigerator. 

Grill Meat over a high heat until cooked. Slice against the grain of the meat. Serve with the Chimichurri. 

For the Cilantro and Lime Chimichurri:

Combine in a mini-chopper, blender or food processor until finely chopped and well mixed: 2 cloves of Garlic, 4 husked Tomatillos, 4 trimmed Green Onions, 2 cups roughly chopped Cilantro, juice of 2 Limes, 1 deveined and seeded Jalapeno, 1 Tablespoon of Green Tabasco, 2 Tablespoon of White Wine Vinegar, 1 large Avocado, 2 teaspoons of Salt, 1/2 teaspoon of Pepper, 1/2 teaspoon of Cumin. (makes 1 1/2 cups)

For the Rice:

Prepare as much rice as instructed on package for the amount of people you are serving. Stir in a healthy portion of the chimichurri once prepared. Eat. 

To make your life as easy as possible, you could make the chimichurri a day in advance or early in the day, as well as marinate your meat. That way all you have to do is make your rice and grill your meat and veggie. 

Last step: DEVOUR. :) 

Enjoy! 

xoxo

Erin 

Corny, But Delicious

I am a huge fan of fresh corn in the summer. Especially here in the Midwest, you know that your ears are coming from a local farm possibly just down the road from your market. Here is a side dish recipe from my own kitchen that I think is fantastic and can really be served with anything (grilled chicken, steaks, fish). It is sweet, smoky, tart with a bit of heat. Feel free to add more or less of any of the ingredients to your taste. This could also be served in the fall with roasted butternut squash as a substitute for the red pepper. Also, I used herbs from my garden that I like, but you could use whatever you have on hand or in the backyard.

Fresh Corn with Sherry Vinegar and Herbs (3-4 servings)

1 Tablespoon of Olive Oil

1 Clove of Garlic, chopped

1 Small Red Onion, chopped

1 Red Pepper, diced

3 Ears of Fresh Corn, shucked, kernels cut off the ear

1/2 Teaspoon of Each, Salt and Pepper

1/8 Teaspoon of Cayenne Pepper

1/2 Teaspoon of Cumin

1/8 Cup of Sherry Vinegar

1/2 Tablespoon of Fresh Basil, chopped

1 Tablespoon of Fresh Flat Leaf Parsley, chopped

Heat a large saute pan over medium high heat. Add the olive oil to the pan. Once the oil is heated, toss in the garlic and let cook for about 30 seconds or until fragrant (You do not want to brown or burn it). Add the red onion and cook until the onion has started to become translucent and slightly soft, about 3 minutes. Add in the red pepper and corn and turn the heat to high. Add the salt and pepper and combine. Let all the ingredients cook until they begin to brown, stirring frequently. Once the vegetables are cooked and slightly browned (about 15 minutes), add in the cayenne pepper and cumin, stir to combine. Slowly add the vinegar all around the pan to deglaze, then scrape the bottom of the pan with a wooden spoon and stir everything together. Let cook for 2 minutes, then add the herbs. Stir to combine and serve.

Enjoy!

xoxo

Erin

Cutlery is King

There is nothing better than a sharp knife in cooking. Seriously, once you get your first sharp chef's knife you will instantly feel like the next Mario Batali. You cook faster, more precisely and one good knife in your cupboard is all you need. My recommendation for you kitchen novices is to invest in one great knife. Chef's knives are best for this investment since they can really be used for anything. Every department store and kitchen store these days has tons of options that you can browse and actually try. Some are more expensive than others, but really you can stay within a reasonable budget and get a fab knife. I would also recommend that you get a knife sharpener. Since you will be whipping up tons of amazing meals with your new tool, you will want to sharpen regularly because as soon as it goes dull it loses it luster quickly. 

Above is a picture of my favorite knife that can be purchased at WWW.Williams-Sonoma.com. It is the Wusthof Classic Chef's knife. There are multiple sizes, but 6 inches is just perfect for your first knife investment. Enjoy your new tool! 

xoxo

Erin  

Chickpeas baby.

Chickpeas - love 'em. Can't get enough of 'em. I've always liked them (in moderation), but recently I've been buying them in bulk. Salads (chopped iceberg with salami, provolone, fresh basil, tomatoes, chickpeas), sandwiches (smashed with olive oil and other fixins'), I'd imagine they'd be great in pasta - you get it, they're versatile. Not to mention the fact that they're cheap, and we can all appreciate that these days. This is a recipe for my new favorite way to eat them - as a snack, roasted in the oven. They rival popcorn. Salty, crunchy, spicy. What more could you want in a snack? A (relatively) healthy snack to boot.

Roasted Chickpeas
*this is a combination of several different recipes I've found online

1 can chickpeas (also called garbanzo beans)
1 teaspoon (or so) olive oil
1/2 teaspoon (or so) salt
cayenne pepper (as much as you'd like - I like 'em hot)

*very technical recipe, I know

Drain and rinse the chickpeas. Heat oven to 425 degrees. Coat the chickpeas in olive oil, salt and cayenne pepper (to your liking) and put on a baking sheet. Bake for 30-40 minutes. Shake the baking sheet a few times while in the oven.

PS. One minute you'll look and they'll be bronzed, the next minute they'll be burnt - keep an eye on them.
PPS. Crunchy roasted chickpeas=awesome, soft roasted chickpeas=subpar.
PPPS. (Yeah I know, too many PS's for what seems to be a simple task). Eat them right away! They're just not as good the next day. This step will not be difficult. Trust me.

Raspberry Buttermilk Cake!

Baking - not my forte. I've just never really been that into it. Well let's face it, I just got into cooking in general about a year ago. (Full disclosure - when I lived alone I didn't even own silverware. I picked up take-out every single night. Embarrassing, I know.) Our wedding registry goods helped my cause (All-Clad + Le Creuset = motivated to cook!).

Smitten Kitchen has jumpstarted my love (that's overstating it a little, more "my like") of baking. With buttermilk in my fridge that was about to go bad, I read a recipe on my favorite food blog for Raspberry Buttermilk Cake. Yum! The photo looked too pretty to pass up, so I gave it a go. Hooked. I've tried it a few times since and it's good every time - and easy. And you probably have all of the ingredients on hand. Well, you may need to make a trip to the store for raspberries, but it's worth it.

After you make this, check out every single recipe on Smitten Kitchen. Seriously you will probably end up trolling the site for hours.

Raspberry Buttermilk Cake
copied verbatim from Smitten Kitchen (who adapted from Gourmet, June 2009)

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus
1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz)

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

Voila!

PS. Again, I need photos. Next time. I promise!

Sunda - Chicago

Last night I went back to one of my favorite new restaurants in Chicago, Sunda. This is an Asian eatery like no other. They cover the entire continent as far as flavors and dishes go and the menu has something for everyone. Chef Rodelio Aglibot has created a culinary experience that is not only tasty, but fun. He collaborated with the owners who travelled extensively throughout Asia to taste, smell and see what the people there were eating. They really have brought all of those senses back to Chicago in the form of Sunda.

The menu has a large selection of smaller plates that are encouraged to be shared. This includes small bites, salads, dim sum, noodles, hot appetizers, and a large selection of sashimi and rolls. They also have a selection of larger entrees that are more than enough for one and also great to share. I love this style of eating and I think that you really get to explore the restaurant's concept more by sampling all it has to offer. Luckily, I have been fortunate enough to sample a lot of it. There are so many dishes that are incredible, but I am just going to share a few.
The Roasted Duck Hash Salad is more of a meal than a salad to me. The duck is luscious and covered in a sweet and spicy unagi glaze. It is presented over frisee and a daikon cake then topped with my all time favorite topping, a fried egg. It is delicious and indulgent.
The Lemongrass Beef Lollipops are also a fun and delicious dish. Thinly sliced marinated beef is wrapped around lemongrass for easy eating on a stick. It comes with a delicious salty and spicy dipping sauce.
The Escolar ("Great White Tuna") Nigiri Sunda Style is pictured to the left above. This is simplistic, yet has a very different and refined taste. The melt-in-your-mouth tuna is wrapped around a small piece of sushi rice and chives and topped with a potato chip and truffle shaving. The order comes with two, but believe me order a double.
The dish pictured at the top right is something that I could every day and be a happy girl. This is the Food Buddha's Signature Sushi called Classic Crispy Rice. Sushi rice is formed as a base and then crisped up, which gives it the most amazing texture. It is crunchy on the outside and warm and sticky on the inside brushed with a soy glaze. They top this simple, yet amazing rice with Spicy Tuna (pictured above and my favorite!), Kobe Beef or Shrimp Tempura.
Lastly, I will mention the pork belly entree. For those of you that love pork belly or are ready to try it, order this dish! It is adobo braised and served with vinegar, caramelized onions, garlic and herb salad. If you have never tried pork belly, it basically tastes like the best bacon on the planet and when cooked well in lovely ingredients it is heaven. This is a large dish, so it is great for sharing.
Sunda is the kind of restaurant that you continue to go to because there is a lot of ground to cover and they keep you wanting more. The service is amazing and don't forget to order dessert, they have some amazing options which I have sampled and almost licked the plate in public.
I hope that you can make it to this great restaurant and sample for yourself what Sunda is all about. I wish this was one of those restaurants where I could go home and replicate dishes, but I think I will leave these dishes to the Food Buddha.
Enjoy!
xoxo
Erin

Pickled Shrimp

I had a BBQ at my house on Friday and everyone raved about this recipe, so I am going to share. This is the perfect appetizer for any casual occasion. Bonus is that you make it in advance and you can make a ton of it. We even had some leftovers of it a few days later and it was even more delicious. You can eat it alone, but it would also be delicious on crusty Italian bread. Don't worry about following the recipe exactly. I eyeballed the measurements and added more of the ingredients I really wanted to stand out. 

Pickled Shrimp

Emeril Lagasse 2002

• 1/4 cup dry crab boil spices 
• 1 1/2 teaspoons salt
• 1 Lemon quartered
• 2 pounds medium shrimp, shelled and deveined
• 4 teaspoons Creole mustard (I could not find, so I subbed yellow mustard with some creole seasoning)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 3/4 cup white wine vinegar
• 1 cup vegetable oil
• 4 cloves garlic, peeled and crushed
• 1 tablespoon black peppercorns
• 1 bay leaf
• 1 large sweet onion, peeled and thinly sliced
• 1 lemon, thinly sliced

In a large pot of water, combine the crab boil, 1 teaspoon of salt, the quartered lemon, and 6 cups of water. Bring to a boil over high heat and boil for 5 minutes. Add the shrimp and cook until pink and cooked through, 1 to 2 minutes. Drain in a colander.

In a large bowl, combine the Creole mustard, remaining 1/2 teaspoon salt, black pepper, and red pepper flakes. Whisk in the vinegar to combine. In a steady stream, whisk in the oil until emulsified. Add the garlic, peppercorns and bay leaf. Place the shrimp in a glass baking dish and cover with the marinade. Toss with the onions and lemon slices to evenly distribute. (I actually used freezer bags and that worked as well)

Cover tightly with plastic wrap and refrigerate for 12 to 24 hours before serving.

Enjoy! 

xoxo

Erin 

Jump on the cilantro bandwagon!

Did you know that some people hate cilantro? I don't get it either. I love cilantro. I found a site dedicated to the banishment of this wonderful herb. Seriously, check it out: http://ihatecilantro.com/.

Of course it's fantastic in Mexican food, but my favorite use of cilantro is in a so-easy-you-can't-believe-it recipe courtesy of Cooking Light. Cilantro, pasta, feta, garlic (another obsession which will be highlighted in a future post) - could it get any better than that? Fast, easy and relatively healthy (it IS in Cooking Light, after all). My mom and dad have made this for years. I never knew how simple it was until I gave it a whirl myself.

Farfalle with Cilantro Salsa
Cooking Light, May 1995

8 servings (serving size: 1 cup)

Ingredients
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup chopped fresh cilantro
1 1/2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
2 garlic cloves, minced
1 (14.5-ounce) can Italian-style stewed tomatoes, undrained and chopped (doesn't hurt to add more - you may find that one can is not enough if you like stewed tomatoes as much as I do)
8 cups hot cooked farfalle (about 4 cups uncooked bow-tie pasta)

Preparation
Combine first 7 ingredients in a large bowl; stir well. Add pasta; toss gently. Serve at room temperature.

Um, could the preparation be any easier than that? This is certainly not going to blow your socks off, but if you #1 love cilantro and #2 want something simple and tasty, then try it.

XOXO
Jenna

PS. I promise I will start adding photos soon. Blogs are kinda boring without them, huh?

Lemon Risotto with Spring Peas

The warm weather brings out so many fantastic options for fresh produce and light flavors. This lemon risotto is easy and very flavorful. It tastes like Capri to me with its rich texture and tangy lemon background. Risotto gets kind of a bad rap because of the work it takes, but I tend not to overwork the dish and cook the rest of my meal while the risotto does its thing. Risotto is delicious, creamy and feels very indulgent. My version cuts out a lot of the butter and oil so that you can feel like you are indulging, but the ingredients are figure friendly. 

Heat 3 cups of chicken stock or broth in a large saucepan with 1 cup of lemon juice until just about to boil. On a different burner, sweat one large or two small shallots (they are by the onions in the produce section) over medium heat in 1 1/2 tablespoons of olive oil until translucent. Add 1 cup of arborio rice (can be found in the rice section) and cook together until all of the grains have absorbed some of the oil, about 2-3 minutes. Add 1 cup of dry white wine and stir in until absorbed by the rice. Add a ladle full of the broth and lemon mixture at a time and let simmer in the rice mixture. You want to keep stirring as much as possible during this process, but don't be afraid to leave it alone for small amounts of time. Continue to add the broth and stir until the grains are soft, but still have a bit of a bite to them (this can take 20-30 minutes). The dish should be creamy (that is from the starches coming out of the rice) and not mushy. Turn off heat and add salt, pepper (to taste), 1 cup of defrosted frozen peas (you can use fresh if available), the zest of 1 lemon and as much Parmesan cheese as you desire (I like a lot!). 

Risotto takes some time to get used to cooking, but can really be a great basic dish that you can switch up for every season. Instead of the lemon and peas you could try wild mushrooms in the fall, prosciutto and four cheeses in the winter, asparagus and mint in the spring, etc. One tip is to take your time and continue to taste the grains, this will help you understand how the cooking process works and how the grains look when ready. 

Enjoy! 

xoxo

Erin 

Rethinking the Breast

I think for most people, boneless skinless chicken breasts are one of those ingredients that you pick up on most grocery trips. They are versatile and healthful. I have to tell you, though, it can get so much better than you could ever imagine by making one slight change. 

I am a new fan to bone in, skin on chicken breasts. The Barefoot Contessa (after watching so many episodes) finally convinced me that they are worth the little extra effort. Bone in and skin on chicken breasts are found exactly in the same place as the breasts you buy now and I promise you are not scary. The skin and the bone help to keep the chicken breast juicier (no more dry chicken!!) and more flavorful. 

As far as cooking these guys, you can really treat them just as you do your chicken breasts now. They will take longer since the bones need to be heated through as well. I sometimes use a meat thermometer to double check the temp. Simply insert into the thickest part of the breast. The breast is done when the temperature hits 170 degrees. 

A suggestion for cooking is on the grill with a great rub (I use seasoned salt, pepper, cayenne, paprika and garlic powder). Start skin side down on the coolest part of the grill to get that yummy crispy skin.  Cook about half-way and when skin is done crisping up it should pull away from the grill. Flip and finish grilling until 170 degrees. Serve with BBQ sauce or your choice.

 They are also fabulous roasted. I use a simple marinade of lemon juice, olive oil, rosemary, salt and pepper. Let marinade in the fridge for a few hours then roast at 450 degrees breast side down for 15 minutes, flip and cook until internal temp is 170 degrees (about 15-30 minutes depending on thickness).  I boil and reduce the leftover marinade to use as a sauce. 

I hope you try the switch. Even if you are watching what you eat, you can always take the skin off. Although, why would you ever deny yourself that yummy, crispy goodness??

Enjoy! 

xoxo

Erin