Barefoot Bloggers: Catching Up

I know, I know - I've sort of abandoned this blog for the past month or so. I've been in something of a funk recently, and despite the fact that we continue to cook really great food on a regular basis, and I've been keeping up with my assignments for Barefoot Bloggers, I just haven't had the motivation to come here and sit down and spend the hours required to get any of it down on virtual paper. To tell the truth, I still am not feeling particularly motivated, but I'm trying to force myself through some of my self-imposed backlog in the hopes that once that source of stress is gone, I'll be more interested in writing about the new stuff.

To that end, I'm going to bend the BB rules a bit and post the last three challenges in this post, so I can start fresh with the second recipe for April.

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1st Recipe for March: Chicken Picatta
plus a bonus recipe, Sauteed Broccolini



Chicken Picatta is definitely one of those classic dishes that I think every cook should know how to make, and though I've made it myself once or twice, I was usually guessing my way through it. I was thrilled when Lindsay of Noodle Nights and Muffin Mornings chose Ina's recipe as one of the challenges for March, as I would finally have a recipe to follow from a cook I trust.

I made only a few small changes to this recipe (and for once, halving it wasn't one of them - I made the full recipe in the interest of having leftovers for lunch the next day). First, I used panko breadcrumbs that I seasoned myself in place of the seasoned Italian breadcrumbs Ina calls for. Second, I couldn't quite see my way to making chicken picatta without capers, and I put garlic in everything, so when I saw that Ina's recipe called for neither I knew that would have to change. I used a couple of tablespoons of brined capers and a couple of minced cloves of garlic and sauteed them in the pan before adding the stock, wine, and lemon juice. I also used just a tiny bit of cornstarch near the end to thicken up the sauce a bit, as I wanted it to sort of hold its own on top of the chicken rather than being immediately absorbed, as clear-liquid-based sauces are wont to do even when reduced. Finally, I topped our servings of chicken with a fine fresh grating of real parmiggiano reggiano, because everything deserves a little cheese.



I also used this as an excuse to make one of the BRCs (Bonus Recipe Challenges) for March, Ina's Sauteed Broccolini (technically I guess this was supposed to be February's BRC, but whatever) as chosen by Mary of Meet Me in the Kitchen. Since the recipe called for garlic and lemon and I already had all that out for the chicken, it seemed like a perfect match.

And indeed, it was. This was just about exactly what I expect when I think of chicken picatta. The chicken was toasty and crunchy on the outside while still being tender and moist inside, and the sauce was tangy, savory, briny, and bright from all the fresh parsley. And I'll say it again, I really can't imagine this dish without capers, as the little pop of salty pungency you get when you bite into one with the chicken is just perfect.



The broccolini was also a really great side for this, very clean and fresh-tasting, the simple preparation and seasoning allowing the flavor of the broccolini to really shine. I love broccolini though and cook it pretty frequently, and this is pretty much my usual method for cooking it - sometimes I roast instead of sautee, sometimes I use balsamic or soy instead of lemon juice, but the basic idea is the same - so I knew before I even made it that it would be good.

I do feel like the meal as a whole could have used something a little bit neutral, like some whipped potatoes or bread, to help counteract the acidity from all that lemon, so next time I'll probably add another side to help round things out. But overall, this meal was definitely a winner, and I can certainly see myself going back to these recipes.

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2nd Recipe for March: Tomato and Goat Cheese Tarts



I just recently saw Ina make these Tomato and Goat Cheese Tarts on her show, and I remember thinking that it sounded extremely good. I was pretty happy when I saw that Anne of Anne Strawberry had picked this as one of our challenges, because I was sure it'd be tasty.

I had to make a few small changes to the recipe out of necessity, specifically because we neglected to buy either basil or thyme that week at the grocery store. I had dry basil that I could use as a substitute (not that dry basil is ever a good substitute for fresh) but didn't even have dry thyme, so I had to improvise with some oregano and poultry seasoning. I couldn't find garlic and herb goat cheese that didn't cost an arm and a leg, so I bought fresh plain chevre and added seasonings myself (a grated garlic clove, some dry basil, oregano, and poultry seasoning, and some black pepper). I couldn't find a nice big tomato that looked like it'd be tasty to cut into big single slices, so I had to use a small vine-ripened tomato and use two slices per tart, halved and arranged as evenly as possible. Finally, I grated the parm instead of shaving it, which was really just an aesthetic change more than anything else.



The tarts came out perfectly, they really did - I was actually really shocked that Ina's technique for creating the tart shell worked as well as it did, and I think I will be using that technique quite a bit in the future - but I have to say, I was not thrilled with this. At all. And its not Ina's fault.

See, I used to love goat cheese, but last summer J and I had sort of a binge on it after visiting an incredible cheese shop in Mattituck and picking up the best chevre we'd ever tasted, a local product from Catapano farms. It was mild and creamy and incredibly fresh, and I think we ate goat cheese on bread every night for a week as an appetizer. But at the end of the week, after eating said goat cheese, later in the evening I wound up sick for some other as-yet-undetermined reason, and let me just say that no matter how good that cheese tasted on the way down, it was NOT pleasant on the way back up. I know, TMI, but I think you'll all understand when I say that ever since then, my taste for goat cheese has waned somewhat.

Its a shame, because recipes that call for it always SOUND so good, much like this one did. But I just couldn't do it. I got through half my tart, and despite it being perfectly cooked with deliciously sweet caramelized onions, juicy tomato, and crisp pastry, that pungent goaty flavor just got in the way. So, unfortunately, the remainder of my tart went in the trash. Sorry Ina... its not you, its me.



J gave the tarts his seal of approval though, so that's something. I'm thinking that if I ever made these again, I'd just make mine with feta - I KNOW I'd like that.

(I have since discovered that I'm still pretty much ok with goat cheese when eaten plain, just on some bread or crackers - I think when it gets muddled up with other flavors, though, particularly sweet ones, it just doesn't work for me. Will continue to experiment until I figure it out.)

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1st Recipe for April: Chinese Chicken Salad



This recipe was a surprise hit. When I saw that McKenzie of Kenzie's Kitchen had chosen this recipe for Chinese Chicken Salad, I was a little skeptical - my first thought was of that salad that people make with uncooked instant ramen noodles, which I happen to love but couldn't imagine Ina making in a million years. When I saw the actual recipe, and how simple it was, I expected it to be ok, but not great. I must admit to being totally wrong.

As usual, I made some changes here, but the biggest one was something I really had no choice over. I have a very severe peanut allergy, so the peanut butter-based dressing was definitely a no-go. Instead, I used tahini, as its texture and flavor seemed like the closest thing to peanut butter that I could safely use. (Am I the only one who always thinks that toasted sesame smells vaguely peanutty?) I also upped the veggie quotient by adding some sugar snap peas and baby carrots to the asparagus and red bell peppers that the recipe called for, making this even more springy and fresh. Finally, I made some small adjustments to the dressing itself to compensate for the tahini substitution and my own tastes, adding a bit more soy and using sugar in place of honey (which I didn't have) and even a smidge of spicy dijon mustard for tang and body.



This salad was excellent - a great mix of flavors, colors and textures, supremely fresh and light while still managing to be completely satisfying all on its own. I was a hair's breadth away from cooking up some soba to have with this, but it really didn't need it. I had one noodle-bowl's worth of the salad and was perfectly content and full, without feeling stuffed. We loved this, and I am certain we'll be making it again when the weather gets warmer - I think this will be perfect picnic and bbq chow, just screaming to be eaten outside in the sunshine and fresh air, preferably with a cold beer or a glass of white wine.



Even though I didn't try it this time, I do think that this dressing would be perfect for a cold soba salad as well, so I'm pretty sure I'll be trying that out at some point soon.

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PHEW. All caught up. I've got some other backlog to work through, along with another Ile de France cheese review (more goat cheese... ack!), but then I promise to start posting new stuff again. I've got a great original soup recipe to share, and my first original cookie recipe, both from the past week. So stay tuned!

Barefoot Bloggers: Easy Sticky Buns

I am really not on the ball with my blogging this month, and I'm barely coming in under the wire with this last Barefoot Bloggers challenge. I think that's a pretty good sign that I just wasn't terribly excited for these recipes.

This one in particular - Ina's Easy Sticky Buns, chosen by Melissa of Made by Melissa - was nearly a disaster, because yet again I decided to change up the recipe rather than trusting to Ina's instruction and experience. Lesson learned, folks - sometimes, you just have to follow the recipe, because chances are the person who wrote it knows more about food than you do.

This is probably a great recipe if you follow it, and really is a much easier way to make warm, gooey, sweet sticky buns. I may try it again at some point and actually do it right. Where in a standard sticky bun recipe you would need to make a yeasted dough and let it rise, these only require a package of frozen ready-made puff pastry. They are both easier and faster to make, and yield a lighter, flakier roll.





The mis en place is refreshingly simple: raisins (I used a mix of raisins, dried cherries, and dried cranberries, plumped up in a bit of almost-boiling water for 5 minutes), butter, brown sugar, cinnamon, pecans, and puff pastry. And to prep before assembly, all I needed to do was mix together some of the brown sugar and some cinnamon for the insides of the rolls (I used turbinado sugar here), and cream together some softened butter and brown sugar with a big handful of chopped pecans for the outside (I kinda just wanted to eat this stuff by the spoonful).



That's all there was to it, and then it was time to assemble the rolls.

I laid out one of the puff pastry sheets on a cold, clean board and brushed it all over with melted butter. The pastry then got a generous, even coating of my cinnamon/sugar mixture, followed by half of my plumped and drained dried fruit, arranged as evenly as possible, leaving about a 1" border all around to insure clean rolling.



Time to roll! I folded the long edge up over the filling, then gently but tightly rolled the whole thing up away from me on the board, and carefully sealed the edge with my fingers.



About 1/2" of each end of the roll got trimmed away, and then I sliced it into 6 even pieces. Set these aside, then moved on to the second sheet of pastry for roll number two.

Now, here is where I deviated from the recipe in a way that nearly ruined everything.

See, Ina instructs you to divide the butter/brown sugar/pecan mixture among the 12 cups of a muffin tin and then place the rolls on top to bake. This seemed like a bad idea to me - I was anticipating that the sugar would weld itself to the pan and make the rolls difficult to remove, and probably create a nightmare of a cleaning job afterward. So, in my infinite brilliance, I decided to reverse it and put the rolls on the bottom and TOP them with the butter mix.





This, my friends, was a mistake.

Puff pastry rises, and sugar tends to burn when it's exposed to high heat for long periods of time. And, well, butter melts. So about halfway through the cooking time, the butter and sugar had liquified and was being pushed out all over the pan by the puffing pastry, and the sugar-coated pecans were getting rather too dark. By the time the pastry was cooked all the way, well, I had one heck of a mess. Sugar everywhere and burned nuts on every roll. Blech.

I managed to salvage them by scooping up the runny sugar and spooning it back over the rolls, and picking off the darkest of the nuts. Thankfully, the rolls came out of the pan with relative ease once they'd cooled slightly, so no problems there.

I tried one once they were cool enough to handle, and it really wasn't bad. A little too toasty, perhaps, but not bad. They certainly didn't look very good though, and frankly I would've been embarrassed to show them here. So I did what every improvising baker does who needs to hide an ugly product - I covered them with icing. :)





See, they don't look so bad, do they?

And I guess they must've been alright to eat, too, because they disappeared in record time when I brought them into work the next day.





But yeah, never again. I promise Ina, when it comes to baked goods, I'll never doubt your wisdom again. At least, not when it comes to technique. Flavorings are still fair game. :-p

An Unplanned Holiday Meal

I know this is really late enough to be embarrassing, but I really wanted to share our Christmas Eve dinner with all of you, mostly because I pulled this one out of my hat all by myself and with basically no advanced preparation. Believe it or not, it is entirely possible to make a delicious and impressive holiday meal more or less on the fly.



See, when we did our meal planning for Christmas week, we did so with Christmas Day's shenanigans in mind but completely forgot about Christmas Eve until AFTER we'd done all of our grocery shopping. I think that J would have been fine with just eating one of our planned meals that evening, but I simply could not allow Christmas Eve to go by without something special on the menu. Luckily, my job gives me a lot of time off around the holidays and I knew that I would be home all day Christmas Eve, giving me plenty of time to plan the meal, make a grocery store run, and cook.

I spent most of my free time on Monday and Tuesday thinking about it. I knew I wanted ham, because that just screams Christmas to me, but I also knew that I didn't want to just buy a ham and bake it. Baked, glazed, spiral-sliced ham is probably one of the most delicious food inventions I can think of, but I wanted to do something different. Something creative. Something a bit more sophisticated. I had the time, I thought, so why not use it to my advantage and experiment a bit? Of course, I also didn't want an entire spiral-sliced ham sitting in the freezer afterwards, because after all, there's only two of us.

I knew I had some puff pastry shells sitting in the freezer, and for some reason that stuck in my mind. I suspect it was partly because I'd seen Ina Garten make a simple appetizer of deli ham and swiss folded up in a sheet of puff pastry on her show over the previous weekend, and I just couldn't stop thinking about how deliciously easy that would be. I wasn't quite satisfied with repeating that idea, though the pastry component kept knocking around my head.

Similarly, I got myself latched onto the ham and pineapple combination, which is nothing new for sure but is definitely always delicious. I had several thoughts on that - ham and pineapple skewers, perhaps, brushed with a sweet chili glaze and broiled until caramelized and crunchy on the outside. Or ham steaks dusted with cinnamon and ancho and pan-seared, topped with sweet and sour pineapple chutney. Or maybe a riff on Ina's dish, adding thin-sliced pineapple rings to the ham and cheese puff pastry filling, somewhat reminiscent of Hawaiian pizza. Nah, none of that really rang true either.

At the same time I was considering sides. I still had some kale leftover from the farro salad a few days before, and some prima donna cheese, and thought that the addition of a potato would make a pretty fantastic gratin. And of course, once potatoes came onto the playing field, there were ideas for her-roasted potatoes and mashers and croquettes to contend with. Even sweet potatoes starting kicking around in my head, vying for attention, crying about how a chipotle-lime sweet potato mash would be a killer pairing with that ham steak idea, or how some sweet potato steak fries would be easy to make if I already had the oven/broiler on for those skewers. And then there were green veggies options - sauteed spinach, salads, green beans, broccoli. About the only side I was sure of from the get-go was my mom's orange and maple glazed carrots, because I love them dearly and feel no Christmas season is complete if I haven't had them at least once.

So, Christmas Eve arrived, and there I was with two days-worth ideas for mains and sides and not a single, satisfying, cohesive menu among them.

That morning I sat down with some paper and a pencil and wrote out all of the ideas that I'd narrowed down from the masses, and started drawing lines and sketching permutations, exploring the potential of each possibility. And an hour or so later, after a bit of brainstorming and a new main dish on the menu, I was off to the store with shopping list in hand and a meal planned that was simple, festive, creative, and (I hoped) delicious.

And so it was.

Sauteed Ham and Pineapple w/Black Pepper-Brown Sugar Glaze
in Puff Pastry

Maple-Orange Glazed Carrots

Simply-Dressed Arugula Salad
(red wine vinegar, good extra virgin olive oil, dijon, minced chives, salt and pepper)

Potato and Young Kale Gratin
with Prima Donna and Fresh Chive

The meal may have tasted fantastic, but the most rewarding part was sitting down on Christmas Eve with the man that I love, and enjoying a meal that I'd put together from the ground up with all the love and joy of the season as the secret ingredient.

I hope that you all had a wonderful holiday season, and I have nothing but high hopes and good wishes for all of us in the year to come.