My boyfriend, a Cincinnati native, is visiting this week.  He was all amped up for the Bengals football game this afternoon, and determined to master a classic food of his home city – the Cincinnati Chili.  This particular food… Read the rest of this post

My boyfriend, a Cincinnati native, is visiting this week.  He was all amped up for the Bengals football game this afternoon, and determined to master a classic food of his home city – the Cincinnati Chili.  This particular food combines a sweet-ish beef chili with spaghetti (two-way), cheese (three-way), onions or kidney beans (four-way, five-way with both).  I’d had it before, at both Gold Star and Skyline, and was a definite convert.  But now, having had it at home, in his particular recipe, I don’t know that I can go back to the fast-food…except for for Coneys at 2 A.M.

It can’t quite erase the pain at seeing the Bengals lose and continue their 19 year streak…but it comes close.

Todd’s Cincinnati Chili
serves 6

ingredients:
2 tablespoons butter
1 big or 2 normal size white onions, finely chopped (reserve 1/2 cup for topping)
4 cloves garlic, minced
1 quart water
2 pounds ground beef
1 can (15 oz) crushed tomatoes
2 tablespoons of chili powder, (try 1 if you don’t like it as spicy as Goldstar, can add up to 3)
2 tablespoons of unsweetened cocoa
1 teaspoon allspice
1 teaspoon cumin
1 teaspoon cayenne
1/4 teaspoon cloves
1 teaspoon cinnamon
1 1/2 teaspoons salt
1 bay leaf
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar

1 can of kidney beans
1 1/2 pounds of spaghetti
finely shredded cheddar cheese
oyster crackers

to do:

In a large heavy-bottomed pot, melt the butter. Saute all the onion except the reserved amount and all the garlic until onions have softened.  Pour in the water and bring it to a boil.  Add the ground beef and stir to break up any pieces.  Add the crushed tomatoes, spices, salt, bay leaf, vinegar, Worcestershire, and brown sugar.  Keep pot uncovered and return to a simmer.

Turn heat to low. Cook for 3-4 hours, stirring occasionally.

About 30 minutes before serving, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions.  Heat the kidney beans.

Assemble according to taste – a two-way, chili and spaghetti, three-way adds cheese, for or five-way with beans and reserved chopped onions.

My new obsession.

I’ve been getting big bags of “Spicy Greens Mix” from the farmers market Saturday morning, and a little crate of sweet golden drop grape tomatoes.  I set a shallow pan of water on the stove as… Read the rest of this post

My new obsession.

I’ve been getting big bags of “Spicy Greens Mix” from the farmers market Saturday morning, and a little crate of sweet golden drop grape tomatoes.  I set a shallow pan of water on the stove as I wash and dry the greens, and slice the tomatoes in half.  I pour a dollop of vinegar in the water as it starts to simmer, swirl it around, and crack one egg gently into the water.  My slotted spoon gently laps the hot water over the top until it is perfectly opaque but still jiggly.  I lift it out, shaking off a bit of the water, and set it gently on top of my pile of greens and tomatoes.  A drizzle of olive oil, and sprinkle of coarse salt.  Done.

Perfect.

I enjoy going to the farmers market on Saturdays – the ritual of packing my shopping bag, browsing all the stalls to see who has the best zucchini this week, or peaches.  But sometimes, I get a bit overzealous,… Read the rest of this post

I enjoy going to the farmers market on Saturdays – the ritual of packing my shopping bag, browsing all the stalls to see who has the best zucchini this week, or peaches.  But sometimes, I get a bit overzealous, and end up with vegetables still sitting in the fridge most of the week later.  I can safe the slightly softening ones by roasting them until crisp. And what’s a better counterpoint to the warm, buttery flavor of a roasted vegetable than nutty quinoa?

This is a great side, or add some cubed firm tofu to fill out a summer meal.

Oh, and if you have extra quinoa?  Make them into patties.

Read on for the recipe…

Quinoa with Roasted Vegetables

2 cups water or broth
1 cup red quinoa
5 cloves garlic
3 small summer squash
3 japanese eggplant
(or whatever combination of vegetables you might have)
olive oil
salt
pepper
dried thyme
juice of one lemon

1. Bring the water or broth to a boil. Add some salt and the quinoa, stir, cover, and cook for approximately 20 minutes or until all the water is absorbed.

2. Meanwhile, heat the oven to 400F. Chop the garlic finely. Slice the squash and eggplant lengthwise into long quarters. Then slice into 1 inch chunks.  Toss the garlic and vegetables with the olive oil, salt, pepper and thyme.  Cover a baking sheet with parchment paper and spread the vegetables in an even layer.  Roast until golden brown, about 15 minutes.

3. When the quinoa is done, toss it with the vegetables.  Squeeze some lemon juice over it all, and enjoy!

My favorite summer meals require a minimum of time in front of my stove.  The combination of spices and cool yogurt in this chicken salad make it a staple in my fridge for the hot months.   I like… Read the rest of this post

My favorite summer meals require a minimum of time in front of my stove.  The combination of spices and cool yogurt in this chicken salad make it a staple in my fridge for the hot months.   I like it best layered up with some cucumbers and toasted bread, and washed down with a limoncello lemonade (recipe to come soon!).

It’s a fairly basic recipe – the fillings can be changed or left out depending on what’s in your fridge.  I’ve filled it out with chopped green apples, red onions, celery, carrots, and almonds…really anything you like.  I particularly like the addition of the lime zest and the chili powder – it adds a citrusy bite.

Read on for the recipe!

Curry Lime Chicken Salad
serves 4

Prep: 20 minutes total: 30 minutes

ingredients:
2 cups chicken broth
4 cups water
1 pound boneless skinless chicken breasts
1/4 cup raisins
1/4 cup mayonnaise
1/4 cup nonfat greek yogurt or plain yogurt
3 teaspoons curry powder
1 tablespoon fresh lime juice
zest of 1/2 lime
1 teaspoon honey
1/2 teaspoon ground ginger or 1 teaspoon fresh grated ginger
1/4 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup cashews, chopped
about 10 large mint leaves, roughly chopped

how to:
1. Bring the chicken broth and water to a simmer in a pot.  cook the chicken breasts for 6 minutes, then remove from the heat and cover. Let the chicken finish cooking for 10 minutes, until white all the way through.  Remove the chicken to a plate, and let cool.  Tear into small pieces and set aside.

2. Cover the raisins with hot water and set aside.

3. In a small bowl, mix together the mayo, yogurt, curry powder, lime juice, zest, honey, ginger, chili, salt and pepper.

4. Mix the chicken and the sauce in a bowl. Drain the raisins and add them to the chicken. Add the cashews and chopped mint and stir until well combined.  Add more salt to taste.

There is nearly nothing redeeming about these.  They’re not good for you. They’re not natural, or gourmet, or “foodie”. They’re not creative, or innovative, or new.

But man, oh man, are they delicious.

There are some days that just… Read the rest of this post

There is nearly nothing redeeming about these.  They’re not good for you. They’re not natural, or gourmet, or “foodie”. They’re not creative, or innovative, or new.

But man, oh man, are they delicious.

There are some days that just cry out for comfort food, no matter what the cost. And these little pre-packaged crecent rolls, filled with tuna fish and sharp cheddar, fill that need for me.

I stopped my calorie counting for an evening, and just sat back and enjoyed.

Crescent Tuna Melts

1 can white albacore tuna
mayonnaise to taste
1 tube crecent rolls
sharp cheddar cheese

1. Preheat the oven according to package directions on the rolls. Mix the tuna with the mayo to taste.

2. Unroll the rolls. On the long end of each, drop a heaping tablespoon of tuna and stick of cheddar. Roll the roll around the filling and set on a baking sheet.  Repeat for the rest.

3. Bake until golden brown. Enjoy!

A little leftovers magic today – I made a bunch of quinoa earlier in the week, and while it is tasty stuff all on its own, I was craving a change. So combining some of the quinoa with goat… Read the rest of this post

A little leftovers magic today – I made a bunch of quinoa earlier in the week, and while it is tasty stuff all on its own, I was craving a change. So combining some of the quinoa with goat cheese and spinach, and frying it all up into little patties was just what I was craving for my lunch!

These would be great as appetizers – I’m thinking that some kind of yogurt-y dip, maybe with some chili would make a nice accompaniment.

Quinoa Cakes with Spinach and Goat Cheese
makes about 20 small cakes

ingredients:
2 cups spinach, roughly chopped
3 cloves garlic, minced
2 cups cooked quinoa
4 ounces goat cheese
1 egg, beaten
salt and pepper
olive oil for frying

how to:
1. Wash and chop the spinach, pat dry. Mince the garlic. Heat 1 tablespoon
of olive oil in a small skillet. Cook the garlic until lightly browned, about a minute, then add the spinach. Cover, and cook until wilted. Set aside and let cool.

2. In a small saucepan, mix the quinoa and the goat cheese over low heat (to help melt the cheese). Remove from heat when well combined.

3. Chop the cooked spinach finely, mix with the quinoa and goat cheese. Beat the egg and mix in until everything is combined. Season with salt and pepper to taste.

4. Heat a layer of olive oil in a non-stick skillet.  Form the quinoa into 2″ patties about 1/2 inch thick. Drop into the oil and cook until well browned on one side, 2-3 minutes. Flip and cook on the other side, then set on paper towels to drain.

As a Pittsburgher, I was issued a terrible towel at birth, so this past Super Bowl was one I actually cared enough to watch!  But more importantly, I cared enough to make a Pittsburgh classic – the Pierogi.

Essentially… Read the rest of this post

As a Pittsburgher, I was issued a terrible towel at birth, so this past Super Bowl was one I actually cared enough to watch!  But more importantly, I cared enough to make a Pittsburgh classic – the Pierogi.

Essentially a mashed potato ravioli (my Italian grandmother smiles, my Polish ones turn in her grave), these little dumplings are rich and delicious, smothered in butter and onions.  I love them best when they’ve been boiled, but then given a spell under the broiler to crisp up the dough before serving.

Definitely a labor of love, the comforting weight of the dumplings in my stomach made me almost as warm as the spectacular win.

Check out the recipe after the break!

Pittsburgh Pierogi
Adapted from Epicurious

Dough:
1 cup all-purpose flour
3/4 cup cake flour
1/4 cup water
2 large eggs
1 teaspoon salt

Topping:
1 large onion
1 stick unsalted butter

Filling:
1 1/2 pounds russet potatoes
6 ounces extra sharp cheddar cheese, grated
salt and pepper to taste
pinch freshly ground nutmeg

1. Make the dough. Sift together the flours in a bowl. In a large measuring cup, measure out the water, and beat in the eggs and salt. Pour liquids into the center of the flours and mix gently until the dough comes together. Turn it out onto a floured surface and knead, adding flour as you need it, until it becomes smooth and stretchy, about 8 minutes. Set the dough on a plate and cover with a towel or a bowl until ready to be used.

2. Start the topping. Cut the onion in half lengthwise, then slice thinly crosswise. Melt the butter in a large skillet. When it’s melted, add the onions, and stir to coat. Reduce the heat to low and cook, stirring occasionally, for 30 minutes.

3. Make the filling. Boil a salted pot of water. Peel and cut the potatoes into 1-inch cubes, and boil until tender, about 10 minutes. Drain the potatoes and mix with the cheese, salt and pepper, and nutmeg. Mash until smooth with a potato masher. Set aside to cool. when it’s cool and you’re ready to roll out the dough, scoop out about 1 teaspoon at a time, roll into balls, and set on a plate (this will make assembly easier).

4. Roll out the dough. Take half of the dough, keeping the remaining dough covered. On a floured surface, roll out the dough to about 1/8th of an inch thick, or 15 inch round. Using a round biscuit cutter (about 2 1/2 inch in diameter) cut out rounds. Place the dough in the palm of your hand, add a lump of potato in the center, and pinch the center together. Pinch along the edges to form a dumpling, making sure it’s sealed all the way along. If it doesn’t stick, brush lightly with water. Set on a floured smooth kitchen towel or piece of parchment as you assemble the remaining pierogi.

Once that batch of pierogi are finished, move on to cooking them, and continue to roll out and assemble the other half of the dough.

5. Boil a pot of salted water. Add the pierogi in batches, stirring once or twice to make sure they don’t stick to the bottom or together. Cook for 5 minutes once they’ve floated to the surface. Remove with a slotted spoon, and put them in the pan with the butter and onions, stirring to coat. Continue the process until all the pierogies are cooked.

If desired, spread the cooked peroigies and butter in a large baking dish. Broil for 3-5 minutes until lightly browned.

I am having a sandwich obsession. It comes in the form of melty cheese with the sweet whisper of figs. It’s first incarnation included a rosemary boule bread from Firehook Bakery, though I’ve since moved on to Whole Foods… Read the rest of this post

I am having a sandwich obsession. It comes in the form of melty cheese with the sweet whisper of figs. It’s first incarnation included a rosemary boule bread from Firehook Bakery, though I’ve since moved on to Whole Foods Sesame Semolina (and their French brie, currently on megasale).

This is good.  This is comfort.

Grilled Cheese With Brie And Figs

ingredients:
2 slices good bread
enough brie for one layer of 1/4 inch slices
tablespoon of fig spread, or other tart-sweet preserves

the hows:

Heat up your indoor grill or panini press. Place brie on one slice of bread, and slather the other with your preserves (I imagine plum, or cranberry would also be lovely). Press cheese and preserves together and grill 3-4 minutes until bread is toasted and cheese begins to ooze. For really bad days, serve with tall glass of cold beer.