Sausage, Cheddar, and Rosemary Buns

Autumn has arrived. This summer was fun, but I could not be happier to be wearing long pants, scarves, jackets, and light sweaters. Even when it's gloomy, I still love it. I'm excited to see leaves changing color instead of just going from green to brown like they did in Los Angeles. This weather  means me spending more time in the kitchen. With some more time on my hands, I have been wracking up some recipes that require the oven because my apartment no longer swelters when I turn it on. These savory buns are so easy to make and would be great at a potluck brunch party. Paired with a side salad, they can easily be turned into dinner.

One year ago: Fig Yogurt Cake
Two years ago: Momed
Three years ago: Beso
Four years ago: Easy Butternut Squash Soup

Sausage, Cheddar, and Rosemary Buns
(Adapted from Serious Eats)

*Notes: The original recipe called for 12 ounces of sausage which was way too much. I had plenty leftover. I also upped the amount of cheese. These buns would are great with plain pizza dough, but I imagine the flavor would be even better with a rosemary whole wheat or other flavored dough. Lastly, my version required much more time to brown than the original recipe's 18 minutes. I baked mine for closer to 30.

Makes 9 buns

1 tablespoon olive oil (for brushing the pan)
8 ounces bulk sage or breakfast sausage
1/2 cup sliced green onions
1 teaspoon finely chopped fresh rosemary
1 pound pizza dough
1 egg, beaten
1/2 cup grated cheddar cheese

Brush the inside of an 8x8 baking dish with olive oil and set aside.

Add the sausage to a large skillet and turn the heat to medium high. Cook for about 5 minutes or until the sausage has browned and is cooked through. Add the green onions and cook for 1 minute. Add the rosemary and remove from the heat.

On a floured surface, roll the dough out to an 10x8 inch rectangle. Brush the edges of the dough with the beaten egg.  Spread the sausage over the dough in an even layer. Top the sausage with an even layer of cheese. Roll the dough lengthwise to create a cylinder, tucking in the ends. Cut the roll into 9 equal pieces and place in the baking dish, cut side up. Cover the dish with a towel and let rise for 30 minutes.

Arrange the oven rack in the middle of the oven and preheat to 375 degrees.

Brush the tops of the buns with the remaining beaten egg. Bake for 25-30 minutes or until the tops have browned. Let the buns cool for 5 minutes before serving.

Printable Recipe

Pork Tenderloin Salad with Warm Strawberry Dressing

Last summer was definitely a summer of luck for me. Long before Charlie Sheen made the word popular, I was "winning". I won tickets to see Sharon Jones and the Dap Kings, I had a winning 30th birthday, I won tickets to see Rent at the Hollywood Bowl, and I won a copy of the book The Berry Bible from Lisa Is Cooking. By the time I received the book, some of the berries I love were out of season, but I would look through it every so often and bookmark recipes I wanted to make the following year. Now that berries are back in full swing, I'm finally getting around to making full use of this book. Although there are no pictures (the horror!), this book is really informative and interesting. As an added bonus, it contains some truly fantastic recipes. The balsamic vinaigrette enhances the flavor of the sweet berries, but manages to retain it's savory notes with the rosemary-garlic pork loin. I'm fairly certain I could eat this salad every day if given the option.


Pork Tenderloin Salad with Warm Strawberry Dressing
(Adapted from The Berry Bible)

*Note: The original recipe calls for sliced avocado as a garnish to this salad. I omitted because of an allergy, but it would certainly add creaminess and a nice color contrast to the greens and strawberries. 

Makes 4-5 servings

1 tablespoon chopped fresh rosemary
1 tablespoon chopped garlic (about 3 cloves)
1 teaspoon coarse salt, plus extra for the dressing
1/2 teaspoon freshly ground black pepper
1 1/4 pounds pork tenderloin, trimmed of the silver skin
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1/3 cup balsamic vinegar
2 cups sliced fresh strawberries
1 pound mixed fresh greens

Preheat the oven to 325 degrees.

In a small bowl, mix the rosemary, garlic, salt, and pepper. Pat the meat dry with paper towels then rub with the rosemary-garlic mixture. In a large, oven proof skillet, heat 1 teaspoon of olive oil over medium high heat. Brown the meat on all sides. Transfer the pan to the oven and roast for 15-20 minutes or until it reaches an internal temperature of 145-150 degrees on an instant-read thermometer. Transfer the tenderloin to a plate and cover with foil to keep it warm while you cook the sauce.

Put the skillet over medium-high heat and pour in the balsamic vinegar. Use a wood spoon to loosen the caramelized bits on the bottom of the pan. Reduce the vinegar by about half, then gently stir in most of the strawberries and the olive oil. Stir to combine and season lightly with salt.

Carve the meat into 1/2-inch slices. Pour any collected juices into the dressing and stir to blend.

Spread the greens onto a plate or platter. Arrange the pork on top of the greens. Drizzle with the warm strawberry dressing and serve immediately, garnished with fresh strawberries if desired.

Printable Recipe

Lamb Shawarma

I'm not a big meat eater, but when I indulge, it has to be good meat. I'm talking grass-fed, pasture raised, organic, etc. Imagine my excitement when I learned a butcher shop featuring meats with all of those adjectives and more would be opening up just up the street from my old apartment. Unfortunately it took a little longer than expected for them to open, but a few weeks ago, I finally got a chance to stop by and check out the store for myself. Lindy and Grundy are the nicknames of Amelia Posada (Lindy) and her wife Erika Nakamura (Grundy). Neither set out to be a butcher (Amelia was a vegetarian), but that is where their paths brought them. This store is phenomenal. It's clean and bright with a great selection if you get there early (they tend to sell out). They have various spices you can mix and match for rubs, bones for stock, and even an assortment of non-meat items like cheese, oils, and jams. Of course this meat is not cheap, nor should it be, but the quality is exceptional and since I don't cook meat often, I'm willing to spring for the best I can find.



Which of course brings me to this lamb shawarma. The recipe speaks for itself. There is so much flavor going on in both the meat and the garlicky sauce. I upped the amount of garlic in the sauce (as always) and it was a bit potent, even for me, but I enjoyed it and the lamb is so tender. I'm excited to visit Lindy & Grundy again for my meaty needs.

Lindy & Grundy - Local, Pastured, and Organic Meats
801 N. Fairfax Ave.
Los Angeles, CA 90046
(323) 951-0804
http://www.lindyandgrundy.com/


Lamb Shawarma
(Adapted from Food and Wine, May 2011)

Makes 4 servings

2 teaspoons ground cumin
1/2 teaspoon dried oregano
4 garlic cloves, minced
3 tablespoons freshly squeezed lemon juice, divided
2 tablespoons extra-virgin olive oil
Kosher salt
1 pound lamb shoulder, fat trimmed, and meat thinly sliced
1 onion, halved and cut into slivers
1/2 cup tahini
1/2 cup mayonnaise
Hot sauce, tomatoes, cucumbers, rice, and/or warmed pita for serving

In a large bowl, mix together the cumin, oregano, half of the garlic, 1 tablespoon lemon juice, and the olive oil. Add the onions and lamb and mix well to combine. Let the lamb marinate for 20 minutes.

Meanwhile, in a small food processor or blender, mix together the mayonnaise, tahini, 2 tablespoons lemon juice, and the remaining garlic. Mix until smooth. Blend in 1/2 cup of water and mix until well combined and smooth. Season to taste with salt.

Heat a large skillet over high heat. Working in batches, cook the lamb and onions until tender and slightly charred, about 6 minutes per batch. Serve the lamb over rice with warm pitas, tomatoes, cucumber, hot sauce, and the tahini sauce if desired.

Printable Recipe 

Chickpea and Slow Roasted Tomato Stew with Kale and Chorizo

I mentioned the other day that I'm thrilled that fall has finally arrived in Southern California. I'm loving the cool, drizzly weather we've been experiencing this week. This past Sunday was especially lazy, but a large project was looming in the back of my mind. I just signed up for The Kitchn's Fall 2010 Kitchen Cure. The task this week is to clean out our fridges, freezers, and pantries. I'm of the anal where I actually do this regularly anyway, but I still had some things lurking in my freezer that desperately needed to be used. I haven't really known what to do with my latest batch of slow roasted tomatoes, but as I was attempting to take a nap on Saturday afternoon, a great idea came to me. Originally I thought I would make my soup again, but instead, I decided to kill a few birds with one stone. I could use my tomatoes, some chickpeas, chorizo, onions, and garlic I all had in my kitchen as well as expedite the task of cleaning things out.  I absolutely love to do this kind of cooking, especially at this time of year so I had a lot of fun making this. As usual with my recipes, I give exact measurements, but feel free to play around with the flavors to make this your own. I can't wait to make more soups and stews this fall and winter. 




Chickpea and Slow Roasted Tomato Stew with Kale and Chorizo
(By Esi)

Makes 4 servings

1 cup crumbled Mexican chorizo
1 small onion, chopped
4-5 cloves garlic, minced
2 cups slow roasted tomatoes, pureed (about 1 1/2 cups of puree)
1/2 teaspoon red chili flakes
1/2 cup water
1/2 cup dry red wine
Salt and pepper to taste
2-15 ounce cans chickpeas, rinsed and drained
1 pound kale, rinsed, leaves roughly chopped
Chopped parsley for garnish (optional)
Toasted bread for serving


Heat a large skillet over medium-high heat. Add the chorizo and cook until the fat has rendered and the chorizo is cooked through, about 5 minutes. Remove the chorizo from the pan using a slotted spoon, leaving the fat behind.

Add the onions and cook 4-5 minutes until the onions have softened. Add the garlic and cook for another 1-2 minutes.

Add the tomato puree, chili flakes, water, and wine. Make sure to scrape the bottom of the pan with a wooden spoon. Taste and season with salt and pepper as needed. Add the chickpeas to the pan. Bring the tomato and chickpea mixture to a boil, reduce to a simmer and cook for about 10 minutes until the mixture has thickened slightly.

Stir the kale into the skillet. Cover and cook for about 5 minutes until the kale has wilted, but still has some bite.  Add the reserved chorizo back to the pan and stir to combine. Taste again and adjust seasonings as necessary. Serve warm with toasted bread to soak up the juices.

Printable Recipe

Tomato Hand Pies in Bacon and Thyme Crust

Something happened this weekend that hasn't happened in a long time...I cooked. This wasn't just regular cooking for the work week (aka salad) or cooking because I had a potluck or Hollywood Bowl outing. I was cooking because I was inspired...and it felt good. It all started last week when I realized I hadn't baked since my birthday cake. As someone who used to bake every week, you could see how two months with no baking would be a big deal. I wanted to put my oven to good use. Unfortunately, my oven is a little mad at me from lack of use so it's extremely temperamental and doesn't always work. Fortunately, I figured out a way to trick it back into liking me.  I also finally got around to seasoning my cast iron pan that I bought back in February. Now that it's ready to be used, I'm looking for cast iron cooking ideas so feel free to leave them in the comments. Now, for these hand pies. I was watching an old episode of Simply Ming which featured ponzu and bacon as the main ingredients. Art Smith was guesting on the show and made a tomato pie with a crust that had bacon baked right into it. I was intrigued, but couldn't find a recipe so I decided to come up with something that worked for me. These little pies aren't the prettiest food, but who cares since they taste so great!? I definitely want to play around with these a bit more while tomatoes are in season, but for a first try they were pretty amazing.



Tomato Hand Pies in Bacon and Thyme Crust
(By Esi)

Makes 16 hand pies or one large galette

For the Crust:
1 1/4 cup all-purpose flour
2 teaspoons fresh thyme, minced
1/4 teaspoon Kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
2-4 tablespoons ice water
2 slices cold bacon, sliced in half lengthwise and chopped into small pieces

Add the flour, thyme and salt to a food processor. Pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. With the motor running, add the ice water just until the crust comes together. Roll out the dough to about a 6 inch circle. Add some of the bacon. Roll out until the bacon is incorporated in the crust. Repeat until all of the bacon is mixed in with the crust.

Form the dough into a disc and wrap tightly with plastic wrap. Refrigerate the dough for 30 minutes to 1 hour. 

For the filling:
1 shallot minced
1-2 cloves garlic, minced
1/2 teaspoon fresh thyme, minced
1-2 teaspoons extra-virgin olive oil
Salt and pepper to taste
1/2 pint cherry tomatoes, quartered and drained as much as possible
2-3 tablespoons freshly grated Parmesan cheese

1 egg, lightly beaten for egg wash


Heat the olive oil in a small skillet over medium heat. Add the shallots and cook until almost translucent, about 3 minutes.  Add the garlic, thyme, and season with salt and pepper to taste. Cook until the garlic is fragrant, about another minute. Remove from the heat and let cool.


Once the mixture has cooled, stir in the tomatoes and cheese.


Roll out the dough to about 1/4-inch thickness. use a 3-inch biscuit cutter to cut the dough into rounds. Spoon about 1 teaspoon of the filling over each round. Close the rounds and seal the edges with a fork.

Preheat the oven to 400 degrees. Mix one egg with about 1 tablespoon of water. Seal the edges of each pie with a fork. Poke each pie with the fork to allow the steam to escape while cooking and brush the tops with the egg wash.  Bake 20-25 minutes until the tops of the pie have browned. Allow the pies to cool slightly before serving.


Printable Recipe

Grilled Sausage and Fig Pizza

Who knew leftovers could be so good? With the purchase of just a couple extra ingredients the previous day's salad was turned into a delicious pizza. I first discovered how delightful figs on pizza can be a couple of years ago and ever since, I've really enjoyed adding interesting fruit to pizzas.



This pizza is really best when you use the toppings sparingly unlike the pictures above. The first one I made was a bit too heavy because I really loaded the ingredients on, but the second pizza came out just right. I was also thrilled that I was able to make the pizza on my grill pan since my oven has been moody lately (probably from lack of use this summer).





Grilled Sausage and Fig Pizza
(Adapted from Bon Appetit, August 2010)

Makes 2 pizzas

1 pound fresh pizza dough (I used whole wheat)
4-5 tablespoons Pomegranate-Cumin dressing
1 cup coarsely grated Fontina cheese
Mixed greens or arugula
2 grilled sausages, sliced 1/4-inch thick
6-8 figs, quartered
2 thin red onion slices, rings separated
Crumbled feta or goat cheese (optional)


Preheat a barbecue or grill pan over medium high heat. Halve the dough and roll each round into desired thinness. Brush the tops of the dough with some of the dressing.


Grill pizzas, seasoned side down until golden brown on the bottom, about 4 minutes. Turn the pizzas over. Top with the Fontina, greens, sausages, figs and red onion slices. Drizzle with more dressing. Cover and grill until the Fontina melts, about another 4 minutes. Top with feta or goat cheese if desired and cook for another minute or until the cheese softens.


Printable Recipe

Grilled Sausages with Figs and Mixed Greens

Shocker...another salad. It's summer and that's all I want to "cook"! Figs have been bountiful this season. Longtime readers know I love my figs. Each season I look for fun ways to use them and didn't have to look far beyond last month's Bon Appetit. I'm currently crushing on their recipes that can be turned into leftovers later in the week. Last month (well technically June) it was the grilled chicken and now it's sausages and figs. I made my own pomegranate molasses because I had a bottle of pom juice that needed to be used up and I did the full amount of dressing since I ended up making the leftover recipe as well.  I reduced the pom a bit too much so whisking the dressing was a bit of a challenge, but otherwise this is fast and easy and really fresh. It's another winner and I think you'll agree.



Grilled Sausages with Figs and Mixed Greens
(Adapted from Bon Appetit, August 2010)

Makes 2 servings

2 sausages (I used spinach, Fontina, and roasted garlic chicken sausages. You can also use lamb or spicy Italian sausage)
2 or 3 1/2-inch thick slices of red onion
2-4 tablespoons Pomegranate-Cumin dressing (recipe below)
4-5 cups mixed greens
2 tablespoons crumbled feta
8 fresh figs, halved
2 tablespoons sliced fresh mint leaves

Preheat a grill or grill pan over medium-high heat. Brush the sausages and the onions with about 1tablespoon of the dressing.  Grill the sausages until cooked through, about 12-14 minutes. Then cook the onions until charred, about 10 minutes.

Toss the greens with the remaining dressing. Mound the salad onto a plate or bowl. Slice the sausages and place on top of the greens. Top the sausages with the cheese, figs, and mint.

Printable Recipe

Pomegranate-Cumin Dressing
(Adapted from Bon Appetit, August 2010)

Makes about 1 cup of dressing

5 1/2 tablespoons extra-virgin olive oil
4 1/2 tablespoons white balsamic vinegar
3 tablespoons sliced fresh mint leaves
1 1/2 tablespoons pomegranate molasses
1 tablespoon ground cumin
4 tablespoons minced shallots
Salt and pepper to taste

In a medium bowl, whisk together the oil, vinegar, mint, mint, molasses and cumin.  Stir in the shallots. Season with salt and pepper to taste.

Printable Recipe

Dandelion Salad with Poached Eggs and Bacon

Besides extravagant dinners and teas, most of my diet this summer has been oatmeal and salads. However, once in a while I like to change it up and make the salad kind of fun. I love this take on the classic salad Lyonnaise especially since it's jam packed with flavor. Dandelion greens are very bitter and similar to arugula and the tangy, pungent dressing is a great accompaniment to the salty bacon and creaminess of the egg yolk. I could eat this salad every day if given the opportunity, but next time I will briefly saute the greens in the dressing to offset the bitterness just a bit. The deep flavor in the croutons is strangely addictive and I will make them again for future salads...and snacking. In terms of salad, this is more luxurious in taste and texture, but hopefully the health qualities of dandelion greens will make you feel less guilty in it's consumption. This is a great simple salad to go on your regular rotation.


Dandelion Salad with Poached Eggs and Bacon
(Adapted from Earth to Table as found on Serious Eats)



Makes 2 servings

For the croutons:
1 cup stale bread, cut into 1/2 inch cubes
1 tablespoon olive oil
1 teaspoon minced fresh rosemary (can also used minced thyme)
1/4 teaspoon kosher salt

For the salad:
2 slices center cut bacon, cut into 1-inch pieces
1 small shallot, minced
1 tablespoon red wine vinegar
1 1/2 teaspoons whole grain Dijon mustard
2 cups dandelion leaves, washed and patted dry

For the eggs:
2 large eggs
Water
White vinegar

Preheat the oven to 350 degrees and line a baking sheet with foil or parchment paper. In a bowl, toss the bread with the olive oil, rosemary, and salt. Spread onto the baking sheet in a single layer. Bake for about 10 minutes or until the bread is golden brown. Set aside to cool slightly.

While the croutons are baking, cook the bacon in a large skillet over medium-high heat until crisp and the fat renders, about 7-10 minutes.  Remove the bacon from the pan using a slotted spoon and drain on paper towels. Leave about a tablespoon of oil in the pan. Add the shallots, vinegar, and Dijon vinegar to the pan. Use a wooden spoon to scrape off any bits off the bottom of the pan. Stir quickly to bring the dressing together, cover to keep warm.

Crack each egg into a small bowl or ramekin. Fill a small saucepan with water and bring to a boil. Reduce to a simmer and add a splash of vinegar. Using a spoon, create a well in the water and add the egg. Quickly cover the egg with water and cook for 2-4 minutes until the whites have set and the yolk is still runny.

In a large bowl, toss the dandelion greens with the dressing, bacon, and croutons. Arrange the salad on plates and top with the poached egg. Serve immediately.

Printable Recipe

Poached Eggs with Prosciutto Mozzarella and Basil

I hope everyone had a wonderful weekend. I certainly did. It was just the right amount of lazy and productive, plus an amazing lunch with some fabulous ladies! Things are really great right now and the next month is going to bring some huge changes to my life. I've become one of those people I usually make fun of who says things like "life is good". It's bizarre! Another bizarre thing is that besides an insane amount of cookie baking last week, my kitchen is hardly being used right now. I haven't made much besides last week's quinoa and I'm ok with that. I'm too busy enjoying the world around me so posting will continue to be light perhaps until my "staycation" next week. Thankfully this recipe hardly needs any cooking and it's really more of a method than an actual recipe. It's wonderfully simple and made me so happy that I had this twice this past weekend. You really can't go wrong with creamy cheese and eggs and salty prosciutto. The only thing this needs upon completion is some crusty bread to sop up the egg yolks..and of course a glass of wine!





Poached Eggs with Prosciutto Mozzarella and Basil
(From The Kitchn)



1-2 eggs per person, poached
Fresh mozzarella cheese, torn into chunks
Prosciutto, torn into pieces
Fresh basil, roughly chopped
Extra virgin olive oil for drizzling
Kosher salt and freshly ground black pepper

Arrange the prosciutto and mozzarella on a plate. Top with the poached eggs and a bit of basil. Drizzle the whole thing with olive oil and a pinch of salt and plenty of freshly ground pepper.

Printable Recipe

Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze

I've never understood why people say that Memorial Day weekend is the start of summer and the start of grilling season. Summer doesn't start (officially) until late June and in southern California, it's almost always grilling season. However, I like many others took the opportunity to have a beach cookout with friends this past weekend and of course we got our grill on. When I received the June edition of Bon Appetit in the mail last week, I was immediately tantalized by the cover photo and eagerly tore through the pages to find the recipe. These were so good that I made them not once, but twice over the weekend. The spicy chicken andouille I picked up was a perfect compliment to the smoky glaze and that glaze added amazing flavor to the shrimp, tomatoes, and onion and the tomatoes were bursting with juicy warmth. Doing these on the outdoor grill gave them even more smoky flavor, but doing them inside in a grill pan still yields excellent results. There were many recipes in this month's magazine that I want to try, but I have a feeling this is going to made again very, very soon.



Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze
(Slightly Adapted from Bon Appetit, June 2010)



Makes 6 servings

3/4 cup olive oil
4-5 large garlic cloves, grated
2 tablespoons chopped fresh thyme
5 teaspoons smoked paprika
4 teaspoons red wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
12 uncooked extra-large shrimp
12 1-inch-long pieces chicken andouille sausage
12 cherry tomatoes
12 2-layer sections of red onion wedges

In a medium bowl, whisk together the olive oil, garlic, thyme, paprika, vinegar, salt, and both peppers. Transfer half of the glaze to a small bowl and set aside.

Heat a grill or grill pan to medium-high heat. Alternately thread pieces of shrimp, sausage, tomato, and onion onto the skewers. Brush skewers on both sides with glaze from one bowl. Grill 6-8 minutes until the shrimp are opaque, turning every couple of minutes and brushing occasionally with more glaze.

Arrange skewers on a platter and serve with the remaining bowl of glaze.

Printable Recipe

Chickpeas with Sausage and Sun Dried Tomatoes

I've been growing tired of my boring turkey sandwiches for work so lately, I have been looking for new things to throw into the mix. When I think about what I want to eat during the week and what I have time to prepare, the main factors are quickness, healthiness, portability, and cost. This recipe is great because it used things I mostly keep around my tiny kitchen and takes about two seconds to throw together. It is packed with protein and if you want to bump up the iron, I am sure some spinach would go great in here. It's really, very flavorful and the sausage I used was a Louisiana hot link variety from Whole Foods so there was a gentle spice to the whole dish. As I said, I am always looking for easy weekday meals so if you have ideas for me, leave them in the comments and have yourself a great Easter weekend!!



Chickpeas with Sausage and Sun Dried Tomatoes
(Lightly adapted from The Perfect Pantry)



Makes 2-3 servings

4 ounces spicy sausage (I used Louisiana hot links), diced
1 tablespoon olive oil
1/2 small onion, chopped
1 large clove of garlic, roughly chopped
1-15 ounce can chickpeas, drained and rinsed
3-4 sundried tomatoes, thinly sliced
1 1/2 teaspoons red wine vinegar, or to taste
Kosher salt and fresh black pepper to taste
Parsley for garnish (optional)

Heat the oil in a heavy bottomed pan over medium heat, then add the onion and garlic. Cook, stirring occasionally, until the onion is softened but not browned. Stir in the sausage and cook until cooked through, 5-7 minutes.

Pour the mixture into a bowl and add the chickpeas and tomatoes. Season with vinegar, salt and pepper. Sprinkle with parsley. Serve warm.

Printable Recipe

Orzo Pilaf WIth Asparagus and Prosciutto

Sometimes, when I see I recipe, I can't stop thinking about it until I try it myself. That's how I have been with this asparagus and orzo. Asparagus is sort of always in season in SoCal, even though it's not as great now as it will be in a couple of months. I normally am not a huge fan of cooking with butter (unless it's a sweet treat), but I think the butter is essential here, plus if you use whole wheat orzo like I did, you can trick yourself into thinking this is a healthier dish. The leftovers keep really well for a few days so this was a great lunch to have at work last week. Now that I have had my first asparagus of the year, I am already thinking of more ways I can use it.



Orzo Pilaf with Asparagus and Prosciutto
(Adapted from Hungry Cravings)



Makes 2-3 servings

2 cups chicken broth
2 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
8 ounces orzo
2-3 cloves garlic, minced
1 1/2 ounces thinly sliced prosciutto, julienned
8 ounces asparagus, trimmed of woody ends, thinly sliced on a bias
Kosher salt
Freshly ground black pepper
Grated Parmesan, for serving

Bring the broth to a simmer in a small saucepan. Meanwhile, heat a large, heavy pot over medium-high heat heat the oil and butter until very hot, but not smoking. Add the orzo and saute for 4 to 5 minutes, or until golden brown. Add the garlic and sauté for another 30 seconds, or until fragrant. Add the hot broth and simmer, stirring frequently, for 10 to 12 minutes, or until the orzo is al dente. Stir in the prosciutto and asparagus and season to taste with salt and pepper. Arrange on individual plates, top with Parmesan, and serve immediately.


Printable Recipe

Maple Bacon Biscuits

I remember a few months ago when Raul told me about the amazing baked goods he had just consumed from Huckleberry in Santa Monica. Then I saw a glowing review from Diana and then Cathy posted these biscuits so I knew it was a matter of time before I made them. Once I got my new fridge up and running, I couldn’t wait to get in the kitchen and cook up a storm. Maybe I was out of practice, but these were very time consuming. I almost considered skipping the last step of the maple drizzle, but I am glad my laziness did not get the best of me. I freaking LOVED THESE! There is smokiness from the bacon, sweet maple, and the soft crunch of the coarse sea salt sprinkled on top. None of the flavors overwhelms each other and they all work in perfect harmony. I wanted to eat all of them, but like a good friend (and someone who knows better), I took them to Raul’s for New Year’s eve and to let the vultures have at. I definitely understand why there is always a line in front of Huckleberry.



Maple Bacon Biscuits
(Slightly adapted from LA Times, as adapted from Huckleberry Cafe)



Makes about 24 biscuits

12 ounces bacon bacon, cut into 1/2 -inch pieces
3 1/2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 pound (2 sticks) butter, cut into 1/2 -inch cubes
3/4 cup plus 2 tablespoons maple syrup, divided
3/4 cup plus 2 tablespoons buttermilk
1 egg
1 tablespoon heavy cream
Coarse sea salt

In a medium frying pan, cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel-lined plate or pan to cool and drain excess fat.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then one-fourth cup plus 2 tablespoons of maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Don't overwork the dough.

On a lightly floured surface, gently press or roll the dough to 1-inch thickness. Cut the biscuits using a 2-inch round cutter; you should have 24 biscuits. Place 12 biscuits on each of two parchment-lined baking sheets, spaced 2 inches apart. Chill the trays in the refrigerator just until the biscuits are cold, about 10 minutes.

Heat the oven to 350 degrees. While the biscuits are chilling, prepare the egg wash: In a small bowl, whisk together the egg and cream. Brush the chilled biscuits with egg wash and top each with a pinch of coarse sea salt.

Bake the biscuits until they just begin to brown, about 25 minutes. Remove the tray from the oven. Quickly drizzle 1 teaspoon of the remaining maple syrup over each biscuit, then place the tray back in the oven for 3 minutes more. Serve while still warm.

Printable Recipe

Italian Wedding Soup

I have been wanting to make this type of soup for a year. I kid you not! Despite my refrigerator troubles, I decided to go ahead and make this yesterday. The one blessing in this whole mess is that my freezer still works so I was able to freeze the leftovers. Anyway, it was last winter when it got slightly chilly that I decided I really wanted to make an Italian wedding soup, but it never stays cold for too long here in the land of the lost, so I never got around to making it. It isn't really cold right now, but I have been craving something other than the frozen convenience foods I have been consuming lately. These meatballs could quite possibly be the best meatballs I have ever made. The spicy kick from the Italian sausage kept them interesting and using a higher fat turkey kept them moist without being mushy. Surprisingly, for an Ina Garten recipe, this is quite healthy and I made sure to add tons of extra spinach and only use a bit of the pasta called for in the original recipe. This is a great, hearty soup that won't weigh you down or have you feeling guilty after you eat it.





Italian Wedding Soup
(Adapted from Ina Garten)



Makes 4-5 servings

For the meatballs:
1/2 pound ground turkey (93% lean)
1/4 pound hot Italian chicken sausage, casings removed
1/4 cup panko bread crumbs
2 teaspoons grated garlic
1 1/2 tablespoons chopped fresh parsley leaves
2 tablespoons freshly grated Parmesan, plus extra for serving
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper

For the soup:
1 tablespoon olive oil
1 small yellow onion, diced
1/2 cup diced carrots, cut into 1/4 inch pieces
1/4 cup diced celery, cut into 1/4 inch pieces
5 cups chicken stock
1/4 cup dry white wine
1/2 cup small pasta such as tubetini or stars
2 tablespoons minced fresh dill
6 ounces baby spinach, washed and trimmed

Preheat the oven to 350 degrees.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Parmesan, 1/2 the egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 16-20 meatballs) Bake for 25-30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan if desired.

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Cheddar Bacon and Caramelized Apple Pizza

So..um, yeah...you can just go ahead and start calling me Kevin since I have all these pork recipes. What can I say? I was rooting for the guy all season and I wish he had won. Anyway, I won't go as far as to have pigs tattooed on my being, but I love me the pork. I recently came across a photo on Food Porn Daily and knew I had to come up with something that could replicate the porky, sweet, deliciousness before my eyes. This was pretty simple to come up with though I wish I had used white cheddar for the sharpness as well as it's beauty. I loved the tangy cheddar, smoky bacon, and sweet, sweet apple combo though. It can definitely be strange if you tell people that this is the kind of pizza you're making, but believe me it works. The one downside was that in my haste to make the crust, it didn't really rise as much as I wish it would have for this kind of pizza. It was still good, although a little messy to consume. Now that I have a couple balls of extra pizza dough, I am already thinking of what I can do next...







Cheddar Bacon and Caramelized Apple Pizza
(Inspired by Food Porn Daily)



1 ball pizza dough
Caramelized apples (recipe below)
4-5 slices cooked bacon
Shredded sharp cheddar cheese
Extra virgin olive oil as needed

Preheat the oven to 450 degrees and line a baking sheet with parchment paper.

Roll out the dough to your desired thinness. Spread the caramelized apples on an even layer over the dough. Top with the cheese and then the bacon. Bake 10-15 minutes until the cheese is melted and bubbling. Serve warm


Caramelized Apples
(Adapted from Recipe Girl)

3 tablespoons unsalted butter
3 apples, peeled, cored and diced
1/4 cup plus 2 tablespoons white granulated sugar
3/4 teaspoon cornstarch
3/4 teaspoon ground cinnamon
1/8 teaspoon salt

In a large skillet over medium-heat, melt butter. Add apples, sugar, cornstarch, cinnamon, nutmeg and salt. Let apples cook and caramelize, about 15 minutes, stirring every so often (reduce heat as needed). Remove skillet from heat and set apples aside to cool.

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Pasta with Shaved Brussels Sprouts and Bacon

Well, as I mentioned yesterday, pork has been heavily featured in my "diet" lately. Last week I was cooking up a storm. Partly to have some work lunches and partly to heat myself up in LA's super cold temps. A lot of my posts lately seem to come from The Kitchn. They always seem to know what I want to eat and this was no exception. I had recently picked up some wonderful brussels sprouts at the Hollywood farmers market. Unfortunately for me, I don't own a large food processor or mandoline so the main task was shredding the sprouts with just my knife, but I tried to make it fun by playing dance music and got the task over with in no time. I have only truly enjoyed brussels sprouts by roasting them in the recent future, but I have to say, pork fat and crunchy pine nuts add a nice layer. I would definitely add some balsamic vinegar to this mix for a nice tangy note the next time I make it, but this dish as is with a little sprinkle of Parmesan got a thumbs up from my work colleagues (something which always seems to justify my cooking).






Pasta with Shaved Brussels Sprouts and Bacon
(Lightly Adapted from The Kitchn)



Makes about 3 servings

1 pound brussels sprouts, shredded
1 tablespoon olive oil (as needed)
4 pieces of bacon, sliced
2 shallots, thinly sliced
2 cloves garlic, minced
1/4 cup chicken broth
1/2 pound spaghetti
2 tablespoons pine nuts, toasted
Salt and pepper

Bring a large pot of water to boil. Season generously with salt.

Heat a large skillet over medium-high heat. Add the bacon and cook until fairly crispy and cooked through. Clear some space in the middle of the pan and add the shallots and garlic. (If you don't have enough room in your pan to create space, you can remove the bacon with a slotted spoon and add it back in when you add the sprouts.) Cook for about 5 minutes, until the shallots are soft.

While the shallots are cooking, add the pasta to the boiling water and cook until al dente.

Add the brussels sprouts and the chicken broth to the large skillet, season with salt and pepper, and toss all of the ingredients together. Cook, tossing occasionally, until the brussels sprouts are tender but not too soft, about 5 minutes.

When the pasta is finished cooking, drain and add it to the skillet. You can add a splash of the pasta water (or more broth) if the mixture seems dry. Add the pine nuts, toss everything together, season to taste, and serve.

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Pork Meatballs with Lemon and Thyme

Lately I have been eating quite a bit of pork. The other white meat is satisfying and I am finding great simple ways to prepare it. For example, these meatballs. They are quite awesome and kind of fun for a weekend project. My last couple of weekends have been kind of lazy so it's nice to have the occasional side project to work on. I am looking forward to my upcoming break to get some more cooking projects completed. Anyway, I made these a little over a week ago. I feel bad for not sharing them sooner because they are really good. At first, I was a little shocked by the lemony sauce, but after a couple of bites it became quite addictive. Also, you should know that the sage flavor is quite strong and adds a great savory dimension to the meatballs. My regular bread crumbs were not good so I ended up using panko which was fine. I served these with the garlic rice I mentioned in my last pork post. I am quite obsessed with it lately. This was perfect for a couple of work-week lunches and the leftovers only got better. Not that I am counting or anything, but I only have four and a half more working days before my two week break!! I am collecting tons of recipes to make during my time off. If you have any great suggestions, leave them in the comments.


Pork Meatballs with Lemon and Thyme
(Adapted from The Kitchn)

Makes 2 generous servings

For the meatballs
1/4 cup milk
2 tablespoons breadcrumbs
1/2 small yellow onion, finely diced
Extra-virgin olive oil
Salt
1/2 pound ground pork
1 egg, beaten
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh sage leaves
1/2 teaspoon finely chopped fresh thyme
1/8 teaspoon cayenne pepper
Freshly ground black pepper

For the Lemon Thyme Sauce
3/4 cup chicken broth
6 tablespoons dry white wine
2 tablespoons fresh squeezed lemon juice (from one lemon)
1 1/2 teaspoons chopped fresh thyme
Zest of 1/2 a lemon, to garnish
Roughly chopped thyme, still on stems, to garnish

To make the meatballs:
Put the milk and breadcrumbs in a small bowl and mix with a fork. When the crumbs have softened squeeze out the milk and discard it.

Gently sauté the onion in a little olive oil until it is soft but not colored. Season with a pinch of salt and set it aside to cool.

Combine in a medium bowl the pork, breadcrumbs, onion, half of the beaten egg, Parmesan, sage, thyme, cayenne, black pepper, and 1 teaspoon salt. Mix with hands thoroughly.

Shape the mixture into walnut-sized balls. This can be done several hours or even a day ahead.

To cook, heat a skillet large enough to hold all the meatballs in one uncrowded layer. Add a little olive oil. When the skillet is heated, add the meatballs, shaking the pan to keep them from sticking. Using tongs to turn so they brown evenly, cook the meatballs until they are no longer pink in the center and lightly browned on all sides. Remove from the pan to a plate and immediately make the sauce.

To Make the sauce:
Remove meatballs from the pan, and deglaze it over medium heat with the chicken broth and wine. Simmer until reduced by at least a third. Add the lemon juice and thyme, then add the meatballs back in again as well.

Simmer until ready to serve - at least 10 minutes, but up to half an hour. Serve meatballs with the sauce poured over and garnished with lemon zest curls and thyme sprigs.

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Brown Sugar and Dijon Glazed Pork Loin

We finally have winter in Los Angeles!!! Well, at least what I consider winter while living here. It has me craving all sorts of warming foods and it is finally not torturous to turn on the oven. Late last week when I was prepping for the Eat My Blog bake sale, I realized I would need something to eat besides brownie batter. As I prepped the brownies, I cooked up this pork loin which was a satisfying and insanely easy dinner. Speaking of Eat My Blog, we made over $3000 for LA Regional Foodbank! How cool is that!!?? I can't wait to do it again next summer. I also had way too much fun hanging out with Sonja, Gaby, Nastassia, and HC. Guys, I think we need another Marix meet up, ASAP. Anyway, this pork was so easy to prepare. I served it with some rice cooked with some garlic and chicken stock. That rice is my new favorite thing... The pork is a great combo of sweet and tangy with the spicy dijon pairing perfectly with the sugar. I can't wait to try this again.




Brown Sugar and Dijon Glazed Pork Loin
(Adapted from Rock Recipes)

Pork loin
Salt and pepper
Dijon mustard
Dark brown sugar

Preheat the oven to 425 degrees and line a baking sheet with foil. Season the pork loin with salt and pepper and open roast the pork on a rack for 30 minutes.


Brush the entire surface of the roast with the Dijon, then press brown sugar into the mustard, all over the roast. Return the roast to the oven, reduce the heat to 375 degrees. Continue to roast until the internal temperature of the roast hits 145-150 degrees on a meat thermometer. Baste the roast in the drippings/sauce several times during the cooking time. Let the roast rest for 10 minutes before carving and serving.

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Asian Pork Burgers

Last week I tried a new to me farmers market at the Santa Monica promenade. I really like waking up on Sunday mornings and heading to the market, but sometimes I get busy so it was nice to try a Saturday option, plus this one is all organic! I picked up a bunch of great things for the short week and I also got some pork in anticipation of making this recipe, but later that day I got a craving for a burger. Since I didn't feel like running to the store yet again, I improvised with what I had. I grilled up some sweet onions and mixed together a thick peanut sauce as a topping. The burgers are great! Really flavorful and a nice hint of spice when eaten with the peanut sauce. The carrots may sound odd on a burger, but they added a nice crunch. I used those sandwich thin things instead of buns so I didn't feel so heavy. In fact, I'll be honest with you...these were so tasty I ate them both...in one sitting! Please don't judge me.


Asian Pork Burgers
(Adapted from Steamy Kitchen)

Makes 2 burgers

8 ounces ground pork (or turkey)
1 large garlic clove, grated
1/4 teaspoon grated ginger
1/2 teaspoon soy sauce
1/4 teaspoon fish sauce
1/4 teaspoon brown sugar
1 egg, beaten (you will only need about half)
1/4 teaspoon salt and a pinch of pepper

Buns

Toppings:
Carrots
Peanut butter
White or rice wine vinegar
Red pepper flakes
Salt
Grilled onions

Combine all ingredients for the burger. Form 2 equal sized burgers. Don’t make them too thick or they will be difficult to cook thoroughly. With your fingers, form a nice little dent in the middle. The burger will puff up in the middle during cooking and the dent will allow your burger will puff up evenly.

Cook burgers on medium-high direct heat for 4 minutes on each side or until internal meat is 160F. Serve with whichever toppings you like.

To make the peanut sauce:
Mix the peanut butter, vinegar, and red pepper flakes to taste. Season with salt as needed.

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Rye-Crusted Pork Medallions

After the patty melts last week, I had a ton of leftover rye bread. I had just opened up copy of Everyday Food and turned to the fall section. I was actually looking for something to do with the pork loin I had just purchased and I was so happy that this recipe allowed me to kill two birds with one stone. I did these in my stainless steel skillet so I had a little problem with sticking, but overall I really enjoyed these. The onion rye I used had a great depth. Next time, I would slice these a little thinner, but otherwise I wouldn't change a thing.

So it is taking me a while to go through all my pictures from the Foodbuzz Festival this past weekend. As expected, I had a phenomenal time and met a bunch of wonderful people. I think I have just about recovered from the food coma and I am looking forward to sharing my experiences at some point this week!







Rye-Crusted Pork Medallions
(Adapted from Everyday Food: Great Food Fast)

Makes 2 servings

2 slices rye bread, roughly chopped
Coarse salt and fresh ground black pepper
1 egg
3/4 pound boneless, center cut pork loin, sliced into medallions 1/2-inch thcik
1 tablespoon canola oil

In a food processor, pulse the bread to measure 1 cup of coarse crumbs. Transfer to a large bowl and season with salt and pepper. In another bowl, whisk the egg with 1 teaspoon water.

Season the pork on both sides with salt and pepper. Dip each medallion in the egg mixture with one hand, then use the other hand to dredge in breadcrumbs. Transfer to a plate.

Heat the olive oil in a large skillet over medium heat. Place the medallions in the skillet; cook until the pork is golden brown and the center is no longer pink. Serve warm.

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