Steak Salad with Parmesan Butter, Balsamic Glaze, and Arugula

A few days before I left for a business trip last week, A. and I walked to the Beverly Hills Farmer’s Market to pick up a few things for dinner. Armed with only our appetite and my food notebook nowhere in sight, we had to be spontaneous.

After walking by a lettuce stand and picking up some peppery arugula, I thought a light salad would be the perfect meal. And just for fun, I bought the biggest heirloom tomato I could find, sliced it, salted it, and we ate it plain, without any bread or herbs-- ideal for a warm, late summer evening.


I almost didn’t make the Parmesan butter for this salad. I thought it might be too heavy or greasy, and if you use too much it will certainly be both. But a small, teaspoon-size dollop in the middle of your plate adds the perfect creamy texture to this salad.

Steak Salad with Parmesan Butter, Balsamic Glaze, and Arugula

by The Bon Appétit Test Kitchen

Yield: Makes 2 servings

ingredients

2 tablespoons grated Parmesan cheese plus Parmesan cheese shavings
1 1/2 tablespoons butter, room temperature
1 12-ounce rib-eye steak
1 teaspoon olive oil
1/4 cup balsamic vinegar
1/4 cup finely chopped shallots
1/2 teaspoon (packed) dark brown sugar
4 cups (lightly packed) arugula
2 large lemon wedges

Preparation

Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze.

Tomato and Goat Cheese Galettes

It’s been hot lately, so when my parents planned to visit for lunch last weekend, I wanted to serve light dishes that could be eaten at room temperature or made ahead. The first course was Vichyssoise, followed by these galettes and a healthy barley and herb salad.

We all recently saw Julia & Julia, and I had promised to make Boeuf Bourguignon the next time they came over. But the weather had other plans, so I opted for a French-inspired brunch and the beef stew will have to wait for the cooler months.


I first made galettes about a year ago, and since then have integrated them into my routine on a more regular basis. Once you master the dough (made sweet or savory by adding or subtracting sugar), they’re a template for many ingredients and can be served warm or at room temperature. You can make one large galette or individual tarts. Cover them with mounds of fruit or bake them with a mixture of fresh vegetables and cheese. Eat them with a fork and knife or shove them into your mouth like pizza. To sum up galettes, they’re versatile.



Tomato and Goat Cheese Galettes

Recipe inspired by Gourmet, Ina Garten, and trial and error. Makes 6 individual galettes, or one large galette.

Tomatoes are at their peak this month, so use them while you can. This particular recipe is wonderful at room temperature. They can be made the day you plan to eat them and left on the counter to cool, or sealed in plastic bags for up to 1 day.

For pastry

1 1/4 cups all-purpose flour
1 stick cold unsalted butter, cut into 1/2-inch cubes
1/4 teaspoon salt
3 to 5 tablespoons ice water

For filling

3 roma tomatoes, sliced
1 medium onion, diced
1 clove garlic, minced
1 sprig thyme, leaves removed
salt
pepper
4 oz. goat cheese, crumbled
fresh basil, cut into ribbons
Parmesan cheese
olive oil

Make dough:

Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps.

Drizzle 1-3 Tbsp ice water evenly over mixture and gently pulse in food processor until incorporated. Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 Tbsp at a time, pulsing until incorporated, then test again. Less is more with the water--too much will make the dough soggy. Although I've made galettes with semi-soggy dough, well-mixed dough should leave an imprint of your finger when squeezed, and not be crumbly.

Turn out mixture onto a lightly floured surface and with heel of your hand, smear the dough once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry or bench scraper if you have one, and press into a ball, then flatten into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Make the filling:

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Roll out the dough on a lightly floured surface. If making individual galettes, cut the dough in half, and then into thirds. With your hands, roll each piece into a ball, and, working with a rolling pin, gently roll the dough into about a 6-inch circle. Repeat with remaining dough and place on a parchment lined baking sheet.

Place 1/4 of the onion mixture on each circle, leaving a 1/2 inch edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart. Crimp up the sides and brush with an egg wash or melted butter.

Bake for 20 to 25 minutes, until the pastry is golden brown. Serve warm or at room temperature.

Vichyssoise

With all the buzz surrounding French cooking these days, (thanks, Julia!) I couldn’t help but try this classic, chilled soup. And the timing was right, since all summer I’ve wanted to find a soup fit for the season, something I could rely on any day of the week, for any occasion, and still be interesting enough that I wouldn’t tire of eating it. Let's just say my expectations were high.


After a few failed attempts at two versions of gazpacho this summer, I returned to a tabbed page of Fine Cooking magazine and instantly knew, even before I made it, that this soup would be the one. I hope you’ll believe me when I tell you that this soup is absolutely divine. It’s actually the only chilled soup you’ll ever need to learn because once you dip a spoon into the bowl and taste the creamy, almost custard-like consistency of leeks, potatoes and a fresh sprinkle of chives, you’ll understand.


The warmed-up version of this soup is nothing new here. I make it once a week during fall and winter, without thinking now. But it’s been hot, and the recent wave of wildfires hasn’t exactly been helping the air quality in Los Angeles. Even though summer is coming to an end (sigh), there is still plenty of time to give this recipe a try. As easy as this soup is to make, there are a couple of tricks that will ensure it’s always impressive and impeccably smooth.

The Blender. I normally go on and on about my immersion blender. I’ve dedicated entire posts to how obsessed I am with this kitchen appliance, and when it’s a bit cooler outside it always stays plugged in on the counter in case I decide to make soup on a whim. But this time, I set it aside and pulled out my red KitchenAid blender instead. The blender is essential, and while I don’t tend to give orders around here, absolutely mandatory to getting the consistency right. The blade configuration will give the soup its silky, wow factor.

The Sieve. I had really, really small Yukon potatoes, and the prospect of peeling them was an experience I wasn’t ready to commit to, so I threw them into the pot, skins and all. Even if you do peel the potatoes (which is recommended), you must, must put the blended soup through a sieve. It’s Part 2 of the blending process that will ensure that no lumps or bits of skin remain in the soup. It might take a little time (and elbow grease), but the final product is absolutely worth the effort.

The Cream. Did I mention this soup was French? You don’t actually need a lot (I used slightly less than the recommended 1 cup). It’s like giving a gift wrapped without a bow—you just wouldn’t do it. (Ok, you might, when time is short or you just don’t have enough spools of ribbon, but you get the idea.) In this case, the cream finishes the soup and imparts a subtly sweet flavor that lingers in the mouth after every bite.

Presentation. Not as essential as the blender or sieve, but a soup this lovely deserves a proper presentation. When I eat this alone, any bowl will do, so long as it’s sprinkled with freshly cracked pepper and garnished with minced chives. But for company last weekend I poured some into martini glasses, which was a fun way to add some visual interest at the table.

Vichyssoise (Chilled Potato and Leek Soup)

Recipe courtesy Fine Cooking

4 medium leeks, trimmed and washed as directed opposite, sliced 1/8 inch thick (about 3 cups)
2 large Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 4 cups)
2 cups whole milk
Kosher salt
1 cup heavy cream
1 Tbs. thinly sliced fresh chives, for garnish

Directions

Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.

Bring to a simmer over medium-high heat. Add 1-1/2 tsp. salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.

Purée the soup, preferably using a regular blender and working in batches, filling it only half way each time.

Strain the puréed soup through a fine sieve. Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming), and then refrigerate until thoroughly chilled.

Before serving, thin the soup with water if necessary—it should be the consistency of heavy cream. Season to taste with salt. Serve cold in chilled bowls, garnished with the chives.

Pasta with Breadcrumbs

If you’re ever at a loss for what to make for dinner, just open your pantry and pull down that blue box of breadcrumbs. Most of the time I’m a bit more creative—goat cheese, short ribs, butternut squash—you get the idea, but lately things have been less exciting around here. The boss where A. works has decided that overtime on his current project is a great idea, so that leaves me cooking for one, and a little uninspired these days.


I first came across this recipe years ago on Everyday Italian. The original dish was sprinkled with thin slices of prosciutto for a salty bite (tasty if you have it, yes—required, absolutely not) and chopped, fresh parsley (if you have some, use it, but the Italian-style breadcrumbs already have parsley). I’ve made it with all the bells and whistles, and far more frequently as this paired-down, four ingredient version. Either way, it’s always satisfying.

Pasta with Breadcrumbs

I never measure anything for this dish. The main idea is to heat the breadcrumbs with olive oil over medium-low until they turn toasty brown. Add the breadcrumbs first, drizzle in the oil, and stir together until the oil is absorbed. Start with less oil than you think you’ll need and add it gradually to avoid having soaking wet breadcrumbs.

This recipe (if you can even call it that) is for one serving. To feed a few more people, use a pound of pasta and toss in more breadcrumbs and olive oil.

Ingredients
1 cup pasta, if cooking for one
Italian-style breadcrumbs
Olive oil
Parmesan cheese

Directions
Cook pasta in a large pot of boiling water until al dente. Drain, then toss into pan with the breadcrumbs. Stir to combine. Serve drizzled with Parmesan cheese, and prosciutto and parsley, if using.

Raspberry Cornmeal Cake

I know what you’re thinking. This cake looks a lot like this one I made a few months ago. And it is quite similar, but the cornmeal changes the flavor a bit. It’s more like sweetened cornbread than fluffy buttermilk cake.  And when we sliced into this, well, it was blissful. Especially with a scoop of vanilla ice cream on top. It’s not required (you could dust some powdered sugar on top instead), but warm cake with ice cream is almost always a good idea.

Raspberry Cornmeal Cake

Recipe courtesy Martha Stewart

Ingredients
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons sugar, and 1/4 cup for sprinkling
1/2 cup low-fat buttermilk
2 large eggs
7 tablespoons unsalted butter, melted, plus 1 tablespoon for skillet
2 containers fresh raspberries (5.6 ounces each)

Directions

1. Preheat oven to 375 degrees. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.

2. In a 10-inch skillet (preferably cast-iron), heat remaining tablespoon butter in the oven until melted and skillet is hot, about 5 minutes. Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.

3. Bake, with a baking sheet on rack below (to catch any drips), until top is evenly browned, 45 to 50 minutes. Let cool slightly, about 30 minutes. Run a knife around the edge to loosen; cut into 8 wedges. Serve warm or at room temperature.

Arugula and Nectarine Salad

A few months ago when Andrew and I visited wine country, we tasted a lovely Viognier from Melville. It smelled like nectarine from the first swirl, and tasted sweet, yet dry. We bought a bottle and I immediately started thinking of what to serve it with. I imagined my favorite kind of meal: a lingering summer evening with cheese, bread, and a light main course.

Thank you, Food and Wine for a wonderful recipe. If you examine the magazine photo closely, you'll notice that my salad looks nothing like it. To make it a main course, I used a salad-appropriate amount of arugula, gave up on cutting perfect goat cheese rounds, and substituted nectarines for the apricots. I suppose I don't need to tell you how well the evening went. We also ate these for dessert, which, as I've already explained, are only mildly addicting.

For the original recipe, head to Food and Wine

Pizza with Mushrooms and Thyme

I had the good fortune to get a reservation at Pizzeria Mozza for my birthday lunch with co-workers. As much as I have a love/hate relationship with L.A., I wouldn’t have been sitting in a world-famous restaurant unless I moved here. So, it was a bit of a peace offering. Great pizza in exchange for a few more smiles driving around town.

It was the first visit each of us (a hungry group of six), so we decided to order five pizzas to share. Of all the slices I had, hands down, this was my absolute favorite. The mushrooms were so rich and flavorful (likely sautéed in butter), the cheese creamy and light, and the thyme echoed the earthiness of the mushrooms. I might not have the pizza dough perfected quite yet, but I figured I could do a decent job attempting the flavors of this pizza at home. So here’s my version of Nancy Silverton’s funghi misti pizza.

Pizza with Mushrooms and Thyme

The measurements are approximate. Depending on the size of your dough, you may need more or less cheese. Just eyeball everything and use any amount you'd like!

Pizza Dough (recipe follows)

Mushrooms, sliced (I had one large portobello and 10 crimini mushrooms to work with, about 2 cups when sliced. I would use a minimum of this amount. If you have access to more, use more.)

1 cup grated Taleggio Cheese
1 cup grated Fontina Cheese
3-5 sprigs fresh Thyme
1 tbsp. butter
1 tbsp. olive oil, plus more for drizzling
Salt and Pepper
Cornmeal, for dusting

1. Add mushrooms to a sauté pan with a tab of butter and the olive oil. Stir to coat. Cook for 5-8 minutes, until mushrooms are cooked through and softened. Add thyme, salt and set aside.

2. If using a pizza stone, slide it in a preheated oven (the highest your oven will go) for 30 minutes prior to baking. Roll out pizza dough and place it on a cornmeal-dusted peel. Top with both cheeses, then spread the reserved mushrooms over the top. Brush the crust with olive oil and bake for 8-10 minutes, or until crust is brown and cheese is bubbly.


Pizza Dough

Recipe adapted from Giada de Laurentiis

So, you might know that I don't always have time for pizza dough. But last Friday evening, I did. I used active dry instead of instant yeast, and let it rise for an hour instead of my usual 20 minutes. Actually, I might like this dough better. It was flavorful, easy to work with, and a snap to put together, even after coming home from a long day at work.

1/2 cup warm water (105 to 110 degrees F)
2 teaspoons active dry yeast (1 packet)
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil

1. In a stand mixer fitted with the dough hook, mix the warm water and yeast with your fingers until blended. With the mixer on medium speed, gradually add flour and salt. Add oil. The dough should begin pulling away from the bowl easily. Continue to knead on medium speed for about 8-10 minutes, until dough is smooth.

2. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

Cherry Brown Butter Squares

The brown butter for these bars smells so good, you might be tempted to stick your finger in the (cooled) saucepan and start slurping it down. The same reflex goes for the batter, after you’ve whisked the butter into the bowl and stirred in all the browned bits of flavor.  But wait, it gets better. Dark, juicy cherries sit smack in the middle of a vanilla-scented crust and filling. Sound tempting yet?

I’d been waiting for an opportunity to make these when a bag of cherries magically arrived in my CSA box this week. And I’m not sure I can even eloquently explain how magical they are. They’re also perfect for any bbq’s, beach days nights at the Hollywood Bowl (where I’ll be taking them next week), or any event that requires food to be transported. They’re super cute, stack well, and will be gushed over by all who try them. I promise you that.

Cherry Brown Butter Squares

Recipe from Smitten Kitchen, via Bon Appetit

Makes 16 2-inch square bars

It might seem like you won’t have enough crust, but just work it gently with your fingers and it will spread to cover the entire pan. Since I don’t own a cherry pitter, my pairing knife and I got to know each other a little better this weekend. A pitter would be useful, but is certainly not mandatory for stellar results.

Ingredients

Crust:
7 tablespoons unsalted butter, melted
1/3 cup sugar
1/4 teaspoon vanilla extract
1 cup plus 1 tablespoon all purpose flour
Pinch of salt

Filling:
1/2 cup sugar
2 large eggs
Pinch of salt
1/4 cup all purpose flour
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, diced
1 pound sweet cherries, which will yield 12 ounces of pitted cherries, which yielded some leftovers, perfect for snacking (alternately, you can use 12 ounces of the berry of your choice)

Directions:

Make crust: Preheat over to 375°F. Cut two 12-inch lengths of parchment paper and trim each to fit the 8-inch width of an 8×8-inch square baking pan. Press it into the bottom and sides of your pan in one direction, then use the second sheet to line the rest of the pan, perpendicular to the first sheet. (I used foil.)

Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to your prepared pan, and use your fingertips to press the dough evenly across the bottom of the pan. Bake the crust until golden, about 18 minutes (it will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.

Make the filling: Cook butter in heavy small saucepan (a lighter-colored one will make it easier to see the color changing, which happens quickly) over medium heat until deep nutty brown (do not burn), stirring often and watching carefully, about six minutes. Immediately pour browned butter into glass measuring cup to cool slightly.

Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla and whisk until smooth. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.

Arrange pitted cherries, or the berries of your choice, in bottom of cooled crust. Carefully pour browned butter mixture evenly over the fruit. Bake bars until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes. Cool bars completely in pan on rack.

Use the parchment paper overhang to carefully remove cooled bars from pan and place them on a cutting board and cut them into squares with a very sharp knife.

Candied Walnuts

I’m sure this has happened to you. You’re at the store, crossing items off your list, and you can’t find the last ingredient. You’ve combed the aisles, double checking that you didn’t just miss it. That was me, wandering around Gelson’s for candied walnuts, which I was certain they must have. But they didn’t. And I was not prepared to drive from store to store to find them.

So on the drive home I figured there must be a way to make them myself, in less than 30 minutes, because I had to toss them into a salad for the dinner I was going to.  And let me tell you, candied walnuts are a breeze. Aside from the star ingredient, you only need sugar and salt to pull this off. (And it’s really impressive to say that you candied them yourself.)

Candied Walnuts

Ingredients

2 Tablespoons Sugar
½ cup raw walnuts
Pinch of coarse salt

Directions

1. Preheat oven to 350°F. Use middle rack in oven. Lay walnuts out on a baking sheet in a single layer. Bake for 5 minutes. Test for doneness. If not quite toasted enough, toast for 1 or 2 more minutes. Be careful not to burn. Remove from oven and let cool in pan on a rack.

2. Pour sugar into a medium saucepan with a thick bottom. Have walnuts nearby, ready to quickly add to the pan at the right time. Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is a medium amber. As soon as sugar is melted and the color is a medium amber, add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture.

3. As soon as the walnuts are coated with the sugar mixture, spread them out on a rimmed baking sheet, lined either with a Silpat non-stick mat, or with wax paper or parchment paper. (As I was out of parchment, foil worked fine.) Use two forks to separate the walnuts from each other, working very quickly. Sprinkle the nuts with the salt. Let cool completely.

Nectarine, Mascarpone and Gingersnap Tart

Ok. I’ll say it. I almost, almost destroyed this tart. Do you ever make the simplest recipe mistake, when you aren’t thinking, then kick yourself for missing something so simple? Today was one of those days. Oops.

Everything started well. The gingersnaps were whirling away in the food processor as I grabbed a large pat of butter from the fridge. I glanced at the recipe quickly. 6 tablespoons. Then I glanced at my conversion chart. ¾ cup. Except that 6 tablespoons is actually ¼ cup, so I streamed double the amount of butter into the cookie mixture. As I poured it in, I thought it looked like a lot, but didn’t give my conversion a second thought. Until I started pressing it into the pan. The butter was gathering in pools, and the cookies were sopping wet. That’s when I realized what had happened.

To salvage the mess, I scooped everything back into the food processor. I couldn’t remove any butter, but I proceeded to add the rest of the box of cookies until it evened everything out. Crisis averted.

After that, this tart was smooth sailing. The filling is creamy, light, and lovely with hints of lemon and sugar. The sweet nectarines were juicy and worked so well with the crust and filling (even without the crystallized ginger). I suppose you could even eat this for breakfast if you have any leftovers.

Nectarine and Mascarpone Tart in a Gingernsap Crust

Recipe from Smitten Kitchen

Crust
37 gingersnap cookies, coarsely broken (about 9 ounces; about 3 1/4 cups plus 2 tablespoons of pieces)
6 tablespoons unsalted butter, melted (1/4 cup!)

Filling
1 8-ounce container mascarpone cheese
6 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup sugar
1 teaspoon grated lemon peel
1/4 teaspoon vanilla extract
1 tablespoon finely chopped crystallized ginger (optional)

Topping
4 to 5 small nectarines, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed
2 tablespoons finely chopped crystallized ginger (optional)

For crust: Preheat oven to 350°F. Finely grind gingersnaps in processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.

For filling: Beat first 6 ingredients in medium bowl until smooth. Beat in crystallized ginger if you’re using it. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.

For topping: Overlap nectarine slices atop filling in concentric circles. Brush with jam. Sprinkle with chopped crystallized ginger if you’re using it. (Mint makes an excellent garnish, if you’re skipping the ginger.) Serve, or refrigerate up to 6 hours.

a foodie tour of LAS VEGAS

Last weekend Andrew and I took off for a desert road trip to Las Vegas. We had a lot of memorable meals, and here were a few of our stops:


Yellowtail. On our way to see Mystère at Treasure Island, we wandered through the Bellagio and stopped at Yellowtail for some sushi, at a little place where their signature roll has "strawberry" in the title. Yum. Thinly sliced berries were placed on top of the roll, adding a nice sweetness at the end of your tempura-battered bite. If you're in the mood for something light and perfectly bite-sized, this is your place.

Mesa Grill. I’m a big fan of Bobby Flay and secretly hoped I’d spot him in the kitchen when we dined at Mesa, his restaurant in Caesar’s Palace. Sadly, Bobby was nowhere to be found (except on the back of his cookbook’s being sold at the front), but his Goat Cheese "Queso Fundido" was spectacular. Just try to imagine it in your mouth: four cheeses baked until hot and bubbly, topped with marinated peppers, served with crisp blue corn tortilla chips. We couldn’t stop eating it. (As a side note, Andrew’s pork sandwich was also a home run.)

Burger Bar. Yes, yes, the burgers are good, but what stole the show was dessert — The Chocolate Burger! It combined some of my favorite dessert flavors, and things aren’t what they seem.

Here’s the breakdown:
Bun = Glazed donut
Patty = Flourless Chocolate Cake
Cheese = Passion Fruit
Lettuce = Mint
Tomato = Strawberry

Plus a little whipped cream on the side for good measure. It was really fun to eat!

Casa Don Juan. World’s. Best. Margarita. Ok, maybe I haven’t tried enough to be truly bias, but they were a hit. Blended with the good stuff (Don Julio), let’s just say I would have been in trouble if I had more than one. This place is downtown, off the strip, and less saturated with tourists, making it a worthwhile stop for a relaxing, tequila-filled evening. The live guitarist was also a nice touch.

Emma Jean’s Hollandburger Café. On the way home we pulled off in Victorville to try a dive featured on Guy Fieri’s Food Network show, Diner’s Drive-In’s and Dive’s. I’ll admit, this was more of a stop for Andrew, who, incidentally, loved his pastrami sandwich. The regulars are really regulars – one woman walked behind the counter to fill up her friend’s coffee cup, and then proceeded to rummage through the small refrigerator for a beer. We had a great view from the counter stools, and laughed to ourselves while we watched everything unfold. I’m not sure if I’d stop here again, but it was fun to try a place we saw on TV.

Roasted Tomatoes with Ricotta

Tomatoes look cute all dressed up, don’t they? This dish might be an appetizer, but it became an entrée last week when we had an unexpected snag in the kitchen. I came home from work (planning to make grilled fish and these tomatoes), and smelled gas leaking.

We called the gas company (around 6 pm), who arrived hours later (at 8:30 pm) and munched on cereal while waiting for them to arrive. The fish was saved for another day, but I decided to put these together and keep them in the fridge so we’d have something more savory to eat as a late night snack. As soon as the front door closed (gas problem fixed!) I popped these into the oven, and we devoured them almost before I had a chance to take their picture.

For the recipe, head over to The Pioneer Woman

Pasta with Braised Short Ribs

You know how much I love short ribs. Especially when they’re braised, tender, and falling off the bone. This cut of meat, sometimes labeled “great for soups” in the grocery store, is anything but humble when you let it braise for hours.

Of course, when I was watching Giada at Home and saw that this recipe was featured in her 30-minute show, I didn’t have to think.  I just needed to make my way to the computer and print this mouth-watering recipe. Next, I needed an excuse to make it. I say excuse because this is the kind of meal, while nice for two, is too impressive not to share. Luckily, one of our wonderful friends came to visit us from San Diego, so the menu was easy to plan.

Penne with Braised Short Ribs
Recipe courtesy Giada de Laurentiis

Ingredients

4 pounds beef short ribs
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 large onion, diced
3 cloves garlic, coarsely chopped
5 Roma tomatoes, cut into eighths
1 cup red wine, such as Cabernet Sauvignon
3 tablespoons Dijon mustard
2 cups low-sodium beef broth
1 pound penne pasta
1/4 cup freshly grated Parmesan
1/4 cup chopped fresh flat-leaf parsley

Directions

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.

Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.

Butter Pecan Ice Cream

I don’t remember when it was that I first fell in love with butter pecan ice cream, but I know it was my grandmother’s favorite flavor, so maybe some flavors just choose you.

The first time I tried a recipe, though, I followed the directions precisely and used salted butter. Oops. That was at least two years ago, a mistake I finally remedied this month and am so glad I did. Brown butter, as you well know, usually doesn’t let you down in the flavor department, and while it might seem like the ice cream will come out rich and heavy, it’s lighter than you might think. Although, I will warn you, a small scoop goes a long way.

Butter Pecan Ice Cream

Recipe courtesy Simply Recipes

Ingredients
6 large egg yolks
6 Tbsp butter
1 cup brown sugar
1/4 teaspoon salt
2 cups heavy cream
2 cups whole milk
1 teaspoon vanilla
1 cup pecans

Method

1. In a medium sized heat-safe bowl (metal, ceramic, or glass), whisk together the egg yolks until well blended. Set aside.

2. Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top. Set aside.

3. In a medium thick-bottomed saucepan on medium heat, melt the butter cook it, stirring constantly, until it just begins to brown. Add the brown sugar and salt. Stir until the sugar completely melts.

4. Slowly add the milk, stirring to incorporate. It will foam up initially, so make sure you are using a pan with high enough sides. Heat until all of the sugar is completely dissolved. Do not let boil or the mixture may curdle.

5. Whisk in hand, slowly pour half of the milk and sugar mixture into the eggs, whisking constantly to incorporate. Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.

6. Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.

7. Pour the custard through the sieve and stir it into the cream. Add vanilla and stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator.

8. While the mixture is chilling, preheat the oven to 350°F. Lay out the pecans on a roasting pan in a single layer. Bake for 6 minutes, until lightly toasted. Let cool. Once cool, roughly chop the pecans and set aside. Note, if you want an extra punch to this ice cream, brush the pecans with melted butter and sprinkle with salt before roasting.

9. Once the ice cream mixture is thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions.

10. Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the chopped pecans. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.

Makes 1 1/2 quarts.

Arancini (Fried Rice Balls)

I've been waiting to make these for a long time. It's not that I don't make enough risotto. The real problem is that when I do make it, we never have any leftovers. So you can imagine my surprise when we actually had some risotto left on the stove after a lovely meal last weekend. I was so excited!

Arancini, or fried rice balls, can be made with any risotto you have. And if you think leftover night is less than appealing, think again. These little morsels are anything but boring. Especially when you melt some goat cheese with heavy cream to make a decadent dipping sauce to go alongside.

Fried Risotto Balls

Vegetable oil, for deep frying

2 large eggs, beaten to blend

2 cups Risotto, cooled

1/2 cup grated Parmesan

1 1/2 cups dried Italian-style bread crumbs

Salt

Directions

Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.

Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Roll the balls in the bread crumbs to coat.

Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt and Parmesan cheese. Let rest 2 minutes. Serve hot.

Peach and Blackberry Galette

I made this dessert with little advance planning. Translation: I was wandering the produce aisle dreaming of something sweet. Remembering I already had a bag of peaches in the freezer, I opted the frozen route, but fresh fruit would be perfect, too.  This made a large tart—enough for three nights worth of desserts for myself and my husband. For garnish, I didn’t have time to make vanilla ice cream, but crumbled amaretti cookies did the trick (like in this Nectarine and Blueberry Crisp).



Peach and Blackberry Galette

Crust:
2 cups all purpose flour, plus more for rolling dough
1/2 teaspoon salt
1 Tbsp. sugar
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (or more) ice water

Filling:
2 to 3 cups blackberries (thawed if frozen)
2 cups sliced peaches (thawed if frozen)
1 Tbsp. cornstarch
2 Tbsp. amaretto liqueur

Directions

Pulse flour, sugar and salt in a food processor. Gradually add butter and pulse until coarse meal forms. Add 4 tablespoons ice water, 1 tablespoonful at a time, stirring until dough forms moist clumps, and adding more water by teaspoonfuls as needed if dough is too dry. Turn out onto a cutting board and form dough into a disk. Wrap in plastic wrap and chill at least 30 minutes. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.

In a medium bowl, add fruit, cornstarch and amaretto liqueur and gently toss together.

Preheat oven to 425 degrees. On a floured surface, roll out dough into a 10-12 inch round. Spoon fruit mixture into dough, leaving a 1 ½ inch border. Crimp up sides. Slide the galette onto a parchment or foil lined baking sheet. If desired, brush dough with melted butter or an egg wash.

Bake for 15 minutes. Reduce oven temperature to 375°F. Bake until crust is golden and filling is set and begins to brown, about 25 minutes longer. Run spatula under galettes to loosen. Let rest 5 minutes. do ahead Can be made 4 hours ahead. Let stand at room temperature.

Serve galette hot or at room temperature.

Mustard Braised Beef

My husband and I have been in a soft, tender meat phase. It started with short ribs on New Year’s Eve and has been especially important in the last several weeks while he's recovered from having his wisdom teeth removed. Plus, there is something almost magical about braised meat. It takes hours to cook, but most of that time is spent leaving it alone, not babysitting it in the oven. This recipe, with a dry mustard and herb rub, was incredibly flavorful. Onions made the sauce sweet, paprika imparted warmth, and mustard rounded out the dish. I guess what I’m trying to say is it was pretty spectacular.

The recipe also comes from a new magazine I picked up on a whim, Fine Cooking. Sure, I’ve seen it on the shelves, but I already have my four subscriptions and haven’t been interested in flipping through another. But the cover recipe, and everything I saw inside its glossy pages before tossing it into the cart, looked fantastic. And so far I have not been disappointed.

Mustard Braised Beef

Recipe adapted from Fine Cooking

I modified the original recipe for indoor grilling, as well as improvised a couple of ingredients. No molasses (oops, forgot it at the store), and we substituted scotch for bourbon to save us from buying a bottle of alcohol we might never finish.

Ingredients
For the beef:
2 tsp. chopped fresh thyme
2 tsp. chopped fresh rosemary
2 tsp. sweet Hungarian paprika
1 tsp. dry mustard (preferably Coleman’s)
Kosher salt and freshly ground black pepper
1 4-lb. boneless beef chuck roast

For the braising liquid:
2 to 2-1/2 cups lower-salt chicken broth
1/2 cup bourbon
1 Tbs. coarse-grain Dijon mustard
2 tsp. unsulphured molasses
2 large yellow onions, halved and thinly sliced (about 4 cups)
4 medium cloves garlic, peeled

Directions

In a small bowl, combine the thyme, rosemary, paprika, dry mustard, and 2 tsp. each salt and pepper. Sprinkle the spice blend all over the roast. Cover and refrigerate for at least 2 hours but preferably overnight.

Drizzle some olive oil into a large Dutch oven and warm over medium-high heat. Grill the roast until nicely browned on all sides, 4 to 6 minutes per side. Let cool briefly and then tie the roast with several loops of butcher’s twine. Put the roast in an 8-quart heavy-duty pot.
Braise:

Reduce heat to low. In a small bowl, whisk 1/2 cup of the chicken broth with the bourbon (we used scotch), mustard, and molasses and pour the mixture over the meat. Scatter the onions and garlic on top of the meat; it’s fine if some fall off. Put the pot on the grill over the cool zone. Cover the pot, and cook for 1 hour.

Uncover the pot and turn the roast over so the onions are now on the bottom. Check the liquid level in the pot and add broth as necessary until there’s about an inch of liquid in the pot. Continue to cook, pot uncovered, for 1 hour, stirring the onions and checking the liquid level every 20 minutes and adding broth as needed to maintain about an inch of liquid.

Replace the lid on the pot and continue to cook the meat until fork-tender, about 1 hour more, checking after 30 minutes and adding more broth as needed to maintain 1 inch of liquid. Move the meat to a tray and pat dry. Pour the onions and juices into a heatproof vessel, such as a Pyrex measuring cup, and let sit until the fat rises to the top. Skim off and discard the fat.

Pour back into the Dutch oven and cook over medium-high heat, until reduced and thickened slightly, about 5 minutes.

To serve, remove the string and slice the meat into 1/2-inch-thick slices. Ladle the onion mixture over the meat and serve.

Frozen Yogurt alla Pinkberry

There’s a magical place called Pinkberry. Have you heard of it? Until moving to LA, I didn’t see what all the fuss was about. Even the first time I tried it, I wasn’t convinced. It tasted like the yogurt-granola-raspberry parfaits I sometimes make at home, so I didn’t see the value in shelling out $4 for it. But two or three days later the cravings hit. I began to dream about that tart, semi-frozen yogurt flavor and couldn’t believe I fell for it. I knew it must be possible to recreate it at home, (and I finally started eating Greek yogurt again and realized that the flavor was so much like…Pinkberry) so I set out to find a recipe that would live up to the expectation. Enter David Lebowitz and the recipe from his book, The Perfect Scoop.

It’s a measly three ingredients, and you might have all of them sitting in your kitchen right now. I like to top mine with white chocolate shavings and raspberries, but you can use whatever you like. And since summer is inching closer and closer, this is a great recipe to keep in the forefront of your mind for all the times you just want to sit around and eat something cold.

Frozen Yogurt
Recipe via 101 Cookbooks, via David Lebowitz

I made it once with vanilla and once without. Neither will disappoint, but for Pinkberry purists, go sans vanilla for a tarter flavor.

3 cups (720g) strained yogurt (see below) or Greek-style yogurt
½  cup (150g) sugar
1 teaspoon vanilla extract (optional)

Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Freeze in your ice cream maker according to the manufacturer's instructions, about 25 minutes.

*To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.

Israeli Couscous with Parsley

When it comes to easy side dishes, couscous is too good to be true. It's very pantry friendly, needing little more than a sprinkle of herbs to make it work with just about any main dish. My go-to flavors are almost always parsley and pine nuts—two ingredients I always have plenty of.  And the recipe? It came right off the side of the box.



Israeli Couscous with Parsley

2 Tbsp. butter

1/2 cup pine nuts, toasted

1 1/2 cup Israeli couscous

1 2/3 cup chicken broth

1/2 tsp. salt

1/4 cup parsley, chopped

zest of 1/2 lemon

salt and black pepper, to taste

Directions

Melt butter in a saucepan over medium heat. Add couscous and saute until browned slightly, about 3 minutes. Add broth and salt and bring to a boil. Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender, about 12 minutes. Remove from heat and stir in parsley, pine nuts and lemon zest (I also tossed in some scallions because I had them). Season with black pepper to taste.

Raspberry Buttermilk Cake

Making this cake was a bit of an impulse. But don’t you love when you realize you have everything you need for a perfect dessert? Well, minus one, but raspberries were all I needed to make this easy cake, so I added the lone ingredient to my grocery list and left for the store.

The batter comes together in minutes, and although my cake didn’t rise as much as I expected, it didn’t take away from the flavor or experience of the crunchy, sugary crunch. This recipe would also be great for small, individual cakes if you have the pans and want to show off a bit.

Raspberry Buttermilk Cake

I like to dust powdered sugar on things, but this cake has a nice sugary crust and needs nothing else to dress it up.

Recipe courtesy Gourmet

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 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 ounces)

Directions

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.

Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

At low speed, mix in flour mixture in 3 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 Tbsp sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 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.