A Night Out

When I was a child, a blue Kraft macaroni and cheese box could only mean one thing: My parents were going out. You see, this was the go-to-dinner for nights we had a babysitter. Luckily, my brother and I loved mac and cheese so we were pretty stoked about being abandoned for the night. For me, mac and cheese is one of those wonderful comfort foods. I think that's the key element of comfort food—that it has some resonating cord in your history. Years later I still smile fondly when I think about mac and cheese, recalling all the fun my brother and I had together. Perhaps a favorite memory is when we threw strawberry jello squares on the ceiling, watched them slowly peel off and then scrambled to try to catch them. [What the babysitter was doing, I have no idea.] While providing entertainment for hours, the act also left undeniable red square marks all over the ceiling. Apparently our parents didn't share our same decorating aesthetic.  

While there seems to be an infinite number of mac and cheese recipes out there, this one caught my eye because it looked particularly light. Whatever. If you're gonna make mac and cheese, you should make something really luxuriously indulgent, right?! This one meets that definition with two types of cheese along with bacon, leeks and cream. Did I mention how freaking delicious it was? I think I should rename it "crack and cheese." It was hard not to sit down and polish off the entire thing by myself.  

Of course I still love my Kraft mac and cheese, but if you've got an hour on your hands and are craving comfort food, this is for you. It's way easier than it probably sounds. But do it on a day when you're not feeling "all that" because after one bite people start showering you with compliments. It's a total ego boost!  

Hugh Acheson's Southern Mac and Cheese
from Southern Living

Ingredients
1/4 lb thick bacon slices, diced (about 4 slices)
2 medium leeks, cut into 1/2-in rounds (about 1 cup)
1/3 (16-oz) package uncooked cavatappi pasta (or tube pasta of choice)
1 1/2 Tbsp unsalted butter
1 1/2 Tbsp all-purpose flour
1 cup milk, warmed
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp ground pepper
Pinch of ground red pepper
1 cup (4 oz) freshly grated 2-year-old aged Cheddar cheese, divided
1 egg yolk
1/2 freshly grated Gruyere cheese
2 Tbsp heavy cream
1/4 cup toasted soft, fresh breadcrumbs (or substitute panko)

Directions
1. Preheat oven to 375 degrees. Cook bacon in a skillet over medium heat, stirring occasionally, 6 - 8 minutes or until crisp; remove bacon and drain on paper towels. 
2. Cook leeks in 4-qt boiling water in a large Dutch oven 5 minutes. Remove leeks with a slotted spoon, reserving boiling water in Dutch oven. Plunge leeks into ice water to stop the cooking process; drain. 
3. Add pasta to boiling water and cook 10 minutes or until al dente. Drain.
4. Melt butter is a large skillet over medium heat. Reduce heat to medium-low, and whisk flour until smooth; cook, whisking constantly for 2 minutes or until golden brown. Slowly whisk in milk and cook, whisking constantly, 3 minutes or until thickened. Whisk in dry mustard and next 3 ingredient, and 1/2 cup Cheddar cheese, stirring until cheese is melted. Remove from heat. Season with salt to taste. 
5. Gently stir together pasta, cheese sauce, half each of cooked bacon and leeks, and egg yolk. Stir in Gruyere cheese and remaining 1/2 cup Cheddar cheese. Spoon pasta mixture into a buttered 8-in cast-iron skillet or baking dish, and sprinkle with remaining bacon and leeks. Drizzle with cream; sprinkle with breadcrumbs on top. 
6. Bake at 375 degrees for 35 minutes or until golden and bubbly. Let stand 15 minutes before serving. 
Yields 4-6 servings. 

Note from Hugh Acheson: 
"This recipe's roots are classically Southern with the hearty addition of leeks and bacon. I also like to use Canadian Cheddar, which reminds me of my childhood growing up outside of Ottawa. The dish, like me, is a lot of Canada happily enmeshed in the South." 

Indian Summer

Santa Barbara is holding onto Indian Summer like it's its job. No complaints here. Usually Summer isn't all that in SB, but this year has been exceptional. Not much "June Gloom" or "Fogust" to complain about. September was spectacular with many pool and beach days, and October isn't showing any signs of weakening with temps still in the 80s—which seems to match the atrocious $5.00 per gallon gas price, which is equally abnormally high even for California. Until Fall decides to show up, there will be no stews, roasts or comfort dishes being cooked. No, right now it's all about grilling and salads and staying out of the hot kitchen. 

This is one of my warm weather dishes that's been on heavy rotation for the past few months. Having said that, it can definitely be replicated indoors—and should be. It's delicious, nourishing, a snap to make, and healthy (if that's a driving factor for you). I should also mentioned that it's good for the lazy cook, which I would label myself as. Although I love to cook, I hate cleaning an excessive number of pots, I avoid the food processor because it has too many pieces to assemble (and clean—see previous point), I still question if anyone really needs a food scale, and I avoid any recipe citing ingredients in metrics. So if you like the kind of dish you can eye-ball the ingredients, throw them into a blender, toss into a bowl and have people rave, then this is your kind of recipe. 

Seriously, you basically just take the core ingredients of gazpacho and blend it up to make a delicious and thick dressing. 

You toss it with some lettuce, toasted almonds, avocado and grilled or sauteed chicken. That's it. You're money. So whether it's too hot to cook in the kitchen or you're looking for a fresh and tasty dish to brighten a rainy fall day, try this out. It will feel like Summer to you, regardless of if you're wearing flip-flops or a chunky sweater. 


Grilled Chicken Salad with Gazpacho Dressing
from Food Network Magazine

Ingredients
1 lb chicken tenders
Kosher salt and freshly ground pepper
4 slices of crusty bread
1 clove garlic, halved
2 Tbsp extra-virgin olive oil
1 Tbsp red wine or sherry vinegar
1/2 English cucumber, diced
1 cup cherry tomates, quartered
1 cup fresh parsley
1/3 cup toasted slivered almonds
8 cups arugula (about 8 oz)
1 15-oz can chickpeas, drained and rinsed

Directions
1. Preheat a grill or grill pan over medium heat and lightly coat with cooking spray. Sprinkle chicken with 1/4 tsp each salt and pepper. [Note: If I have my act together I will marinade the chicken in Italian dressing or equivalent for a few hours ahead of time.] Grill until well marked and cooked through, about 3-5 minutes depending on thickness. Transfer to a plate. Add the bread to the pan and grill until toasted, 2-3 minutes per side. Transfer to a plate and rub with garlic halves. 
2. To make the dressing, puree the olive oil, vinegar, 2 Tbsp water, half of the cucumber, tomatoes, parsley and almonds, 1/2 tsp salt, and pepper to taste in a blender until smooth. 
3. Cut the chicken in strips. Tear the bread into bite-sized pieces. Combine the arugula, chickpeas, chicken, bread, and the remaining cucumber, tomatoes, parsley, and almonds in a large bowl. Add half the dressing, season with salt and pepper and toss. Divide among shallow bowls. Drizzle with the remaining dressing. 
Serves: 4

Bloody Good

Um, hello! I realize I have been AWOL since July, but I thought I might pretend I was European and take the entire month of August off. Too bad that only applied to blogging. . . . 

Anywho......I have missed you! I was busy cooking and eating up a storm so have lots to fill you in on. Let's get things started with a fabulous dish I made this weekend. We're holding onto an Indian Summer (yay!) so I invited some friends over for an outdoor dinner. It was so nice to be in tank tops and flip flops as the sun set. I can't get enough of those "golden moments" as the sun tucks itself in for the night. 

So back to the actual dish: Flank Steak with Bloody Mary Tomato Salad. I know you're thinking I chose that dish to make because I like to drink booze so I probably like to "eat" booze too. I'd say you're right (because I do enjoy my adult beverages) and wrong (because there is actually no alcohol in this dish—but you can drink some while you make it!). But the real motivation was that it's finally football season again! And for me that equates to two things: the SEC conference and tailgating. Bloody Marys are a common sighting because tailgating usually starts in the morning and it may be frowned upon to start doing shots of whiskey in the wee hours (but please don't judge me if you see me doing that). BBQing in some way, shape or form is also popular, but I prefer dishes you can make ahead of arrival so you can spend your time doing important things like trash talking about the opponent instead of yelling to see if anyone has seen the grill tongs. 

I'm happy to report that I've gotten a little more comfortable in front of the grill since this post, but I'm by no means a grill master. That's probably why I like to cook cuts like flank steak. It's thin so quick to cook, and I don't really have to worry about contending with direct and indirect heat during preparation which still kind of frightens me. Get a nice sear on it and it will be juicy and flavorful. It's also a pretty economical cut, so great if feeding a crowd. The key is to let it rest once you take it off the grill and before you slice it. But I do think some of the credit should go to the yummy steak seasoning: brown sugar, paprika and cayenne pepper. 

In truth, the salad gave me pause. There were all sorts of wacky ingredients I don't usually associate with a salad. A Bloody Mary, yes, but a salad no. In fact, Bon Appetit (where I found the recipe) claimed it "tastes exactly like a Bloody Mary," which in my book is something you drink. Celery seeds, Worcestershire sauce, horseradish....on a salad? Really? But they also promised it would not offend the Bloody Mary wary folks, which includes me. I love to make them but not drink them. It's the tomato juice that I don't like in case that's keeping you up at night. But I'd had a few bourbon shots and was in good spirits because the University of Alabama was trouncing on Western Kentucky so thought, "What the heck? Let's give it a try!" 

And I'm glad I did! The steak came out perfectly and people, me included, pretty much couldn't get enough of the salad. It made for a beautiful presentation which makes no difference if it only tastes ho-hum. But people, kids included, came back for seconds and thirds. I'd say that's a compelling endorsement. And it gets my endorsement because it can be made ahead of time, takes about 30 minutes to pull together, looks impressive, and leaves me plenty of time to enjoy the company and adult beverages.  


Flank Steak with Bloody Mary Tomato Salad
from Bon Appetit
Serves 8-10 

Ingredients
Steak—
2 1/2 lbs flank steak
Kosher salt
2 tsp (packed) light brown sugar
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
Vegetable oil (for brushing)

Salad—
1 cup finely chopped red onion
3 Tbsp Sherry vinegar, divided
2 lbs cherry or grape tomatoes, halved
1 cup chopped celery hearts (inner stalks and leaves)
1/3 cup chopped brined green olives plus 2 Tbsp olive brine
2 Tbsp horseradish
1 Tbsp Worcestershire sauce
1 tsp hot pepper sauce
1/2 tsp celery seeds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Preparation
Steak—
1. Place steaks on  a large rimmed baking sheet; season with salt. Mix sugar and next 3 ingredient in a small bowl; rub all over steaks. Cover and refrigerate for 1-3 hours.
2. Let steaks stand at room temperature for 1 hour. Heat gas grill to medium-high and brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare. Let rest for 10 minutes and then slice against the grain. 
Note: Can be made 1 day ahead. Let cool, cover and chill. Bring to room temperature before slicing. 

Salad—
1. Mix onion with 1 Tbsp vinegar in a large bowl to quick pickle the onions. Let macerate for 10 minutes, tossing often. Add tomatoes, celery and olives. 
2. Whisk remaining 2 Tbsp vinegar, olive brine, horseradish and next 3 ingredients in a medium bowl. Slowly whisk in oil. Add to bowl with tomato mixture and toss to coat. Season with salt and pepper. 
Note: Can be made 4 hours ahead. Cover and chill. 

Apps in a Snap

Last weekend was bittersweet. I co-hosted a going-away party with Ronda and the Yummy Mummy (YM) for our dear friends the Stones. They're moving to Amsterdam (or "Hamsterdam," as Ronda's 4 year-old daughter calls it) for two years. While we're so excited for the wonderful adventures that await them, we're frankly going to miss them like all get out. 

We wanted it to be an evening we could visit and soak up each other's company and not have to fuss around with food. An alfresco event seemed ideal and YM's house provided a perfect backdrop. She styled the table—gorgeous—and also provided the mascots (meet chickens Buffy and Nice Girl) who had no problem mixing and mingling with the group. 

For the appetizer we thought it would be fun to set up a crostini station. The concept is to provide three different cheeses, spreads and nuts that people can mix and match to their heart's content. It proved to be a big hit. People loved being able to build their own crostini according to their preferences but also had fun seeing and trying someone else's combination. 

To lay it out, I used the largest cutting board I have and simply placed the "layers" in a row. YM did create this cute and helpful board to share what the options were:
> Cheese: Goat, Le Petit Creme (which is similar to a brie, and Cream Cheese
> Spreads: Apricot Jam, Hot Pepper Jelly and Roasted Tomatoes
> Nuts: Tasted Almonds, Pecan halves and Candied Walnuts


Personally, I could make an entire meal off bread or cheese so was pretty much camped out at this table for most of the night, but we were sure to leave some room for YM's stunning amaretto soaked peach cake. 

Whether you're having a small intimate dinner, a large party or just want to enjoy an alfresco snack along with the summer weather, it's nice to have a nibble to offer that is as effortless as it is tasty. This will definitely not be the last of the crostini station around here—and we know it's certainly not the last of the Stone's. But bon voyage our special friends! We'll miss you and are already counting down until your welcome back party!  
  

Build-Your-Own Crostini Station

Baguette sliced about 1/4-in thick
2-3 soft cheeses (such as goat cheese, blue cheese, brie, cream cheese) 
2-3 spreads (such as apricot jam, fig preserves, red pepper jelly, roasted tomatoes)
2-3 toasted nuts (such as pecan halves, almonds, hazelnuts, candied walnuts)

Guests can simple spread on their cheese of choice on the bread slice and then top with the spread and nut of their choice.


Please note: All photography © Yummy Mummy Kitchen. 

When Worlds Collide

It's not often that two worlds collide but it happened this year! The Kentucky Derby happened to fall on the same day as Cinco de Mayo, which was the 5th of May incase Spanish is not your strong suit. I'm going to pretend that was just a few weeks ago when I know it was really a few months ago. Anywho....I love themed parties so this double whammy was kind of like crack for me. In an effort to minimize the potential schizophrenia, I decided I would do a transitional party.

First off we "derby-ed" by drinking mint juleps and watching the most exciting two minutes in sports. Then we had Act II with margaritas and tacos. It was literally like a curtain dropped and I switched out the food, beverages and decor. I just didn't do a very good job documenting it.

But boy did we have fun! People could "sponsor" a horse for $5 by drawing a name out of a (jockey) hat, which lead to some crazy shouting at the TV screen as we watched the race.

My friend, Ashley, walked away with the winnings—much to her delight. In the winner's honor, we made sure to have another, which was probably the beginning of the downward slide for many of us. In case there was any question, mixing juleps and margaritas results in a lot of drunk people. 

While the "set change" was going on, there was a salsa tasting contest. A lot of the guests brought an entry so it was fun to taste so many different styles and an easy way to get people involved in the party. 

People cast their ballots and the winner, Meredith, walked away with this awesome prize. 

Then we dined on steak adobo and grilled veggie tacos. 

I made this "prize tested recipe" from Better Homes and Gardens, which will now become my go-to guacamole recipe. It is so good. It veers from the traditional with the addition of pineapple and black beans and then cheats by adding in some prepared green salsa to boost the flavors. I served it as a condiment for the tacos but could eat vats of the stuff. And it's perfect for this heatwave when you're trying to avoid food that requires a stove or oven. This one is definitely a winner!


Pineapple-Black Bean Guacamole
from Better Homes and Gardens

Ingredients
2 medium avocados, halved, seeded and peeled
1/4 cup bottled green salsa (salsa verde)
1 Tbsp sour cream
1/2 cup finely chopped fresh (or canned) pineapple, drained
1/2 cup canned black beans, rinsed and drained
1 fresh jalapeño pepper, seeded and minced
2 Tbsp finely chopped red onion
2 Tbsp finely chopped cilantro
1 Tbsp minced garlic
1 Tbsp fresh lime juice
1/4 tsp salt
1/4 tsp ground cumin
1/4 cup feta cheese
Directions
In a large bowl mash avocados. Stir in salsa and sour cream until combined. Stir in pineapple, beans, jalapeño, onion, cilantro, garlic, lime juice, salt, cumin and cheese. Cover and chill for 2 hours or until ready to serve. Serve with tortilla chips. Note: Recipe easily doubled or tripled. 

Cheery Cherries

Santa Barbara is notorious for its June Gloom. It showed up right on schedule this year but must have gotten bored and left early. Clearly no one here has missed it. We've been too busy soaking up the sunshine and warm weather instead. 

It actually feels like Summertime, which doesn't always happen during Summertime in Santa Barbara. And Summer to me is salad season! Who wants to spend all day in the kitchen when you can be at the beach? You want to throw together something quick and delicious and also take advantage of the bounty of vegetables and fruits so abundant right now. Rainer cherries are in season at the moment so I couldn't help but buy a big bag of those cheerful globes. I saw a recipe for a cherry and spinach salad that looked ideal. 

Did I mention it also had bacon in it? Let's be honest. That's what sealed the deal for me. Plus, bacon adds a protein component to the one-dish meal (my attempt at justifying the bacon). But that's probably negated by the fact that the dressing has bacon grease in it. 

In bacon's defense, it turned out to be very complimentary to the lemon vinaigrette and added a hint of saltiness that seemed to actually enhance the sweetness of the cherries.

I served it to a friend who told me it was the best salad he'd ever had. I know it sounds vain but I kind of agree. 




Spinach Salad with Bacon and Cherries
from Sunset

Ingredients
8 oz thick-cut bacon, cooked and cut into 1/2-inch pieces
8 oz baby spinach
8 oz pitted Rainier cherries
1 Tbsp each Champagne vinegar and extra virgin olive oil
1 Tbsp fresh lemon juice
1/2 tsp kosher salt
1/4 tsp ground pepper
2 oz shaved manchego cheese
1/2 a ripe avocado


Directions
1. Cook bacon until desired crispiness. Drain on paper towels and reserve bacon grease. 
2. Mix vinegar, olive oil, lemon juice, 2 tsp reserved bacon grease salt, and pepper together and whisk until emulsified. 
3. Toss the spinach, avocados and cherries in dressing to coat. Sprinkle bacon and cheese on top and serve. 
Note: Serves 4

Monochromatic

I like to think of myself as a vibrant person. My closet looks like a Crayola box. I don't think anyone has ever described me as a shrinking violet. I have no qualms getting on stage and singing with a band, even if I have a terrible voice. And usually I don't get too pumped up about eating a beige-y plate of food. But last night I made an exception and I'm glad I did.

I was walking around the neighborhood and came upon a box of enormous lemons with a FREE sign taped to it. I don't know what they fertilize lemon trees with around here but they're as large as grapefruits! And the trees just overflow with fruits, so it's not uncommon for people to share. I grabbed one and contemplated what I could make with it during the rest of my walk. 


I had the good luck of working with this chef on a business project last year and would often find myself eating in her Boston restaurant as we strategized. But honestly, most of the time all I could contribute were a few moans of delight over how amazing every single thing was I put in my mouth. One dish in particular transported me to Spain. It was a composed salad of gigante beans, preserved lemons and grilled squid. It reminded me of a beautiful little dish you'd find in the Basque region, where they call tapas pintxos, meaning little pinches of food. 

I love all things Spanish. I could easily live there. Maybe I will one day (more than for just a summer, although I'd take that again). A friend gave me a beautiful cookbook, which is a little bit like food porn for me, with stunning and dramatic photographs of tapas. I decided to thumb through it after my walk and came upon a recipe for a salad that had the same bones as the squid salad that still makes me salivate. To my pleasure, it called for a lemon vinaigrette dressing in lieu of preserved lemons (yea, free lemon!), cannellini beans (which are much more accessible than gigantes), and Manchego cheese (one of my faves). It also didn't call for squid, which was good because I've never worked with squid before and am not even sure what I would do with it if someone plopped some down in front of me. Plus the recipe required no cooking, which is always a bonus! 

The dish is basically a beefed up romaine salad with white beans, apple, avocado, Manchego, and toasted hazelnuts. It turned out to be very crisp and light (thanks to the Grannie Smith apple, fresh basil and lemon vinaigrette), but was incredibly satisfying (thanks to the beans, cheese, avocado and nuts). It is super tasty too . . . not to mention healthy (another bonus). You'll be so happily devouring this you won't even mind that the dish you're eating is basically a less than vibrant monochromatic palette. Just pour yourself a glass of albariño wine, turn on some flamenco music and pretend you're hanging out at a tapas bar in San Sebastian. There is nothing beige about that. 

White Bean Salad with Manchego, Avocado, Apple and Lemon Vinaigrette
Adapted from Pintxos

Ingredients
1 head romaine hearts, roughly chopped
1 large rip avocado, halved, pitted, peeled and cut into 1/2-in dice
1 large Granny Smith apple, peeled, halved, cored and cut into 1/2-in dice
1 can (14 oz) white/cannellini beans, rinsed and drained
3 oz Manchego cheese, cut into 1/4-in dice or shaved
1/4 cup fresh basil leaf chiffonade
1/4 cup toasted hazelnuts, skins removed and chopped
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1 tsp Dijon mustard
Splash of honey or agave syrup, if the lemon juice is too tart
Kosher salt and ground pepper to taste


Directions
In a bowl, combine the lettuce, avocado, apple, beans, cheese, basil and hazelnuts and toss gently to mix. Whisk together the lemon juice, mustard, olive oil and salt and pepper to taste. Toss gently with the salad and add more salt and pepper if needed. Serve right away so the avocado and apple don't darken. 
Serves 2 as large main dishes or 4 sides.