French Onion Jam

My favorite food in the entire world is caramelized onions.  They are the perfect combination of sweet and savory and when done correctly make a dish a million times better.  When I was first getting into cooking in high school, I used to make this salad almost every single day with spinach leaves, cucumbers, avocado and a touch of peanut sauce and then top it with a smattering of caramelized onions.  When I finally got a kitchen of my own in college, I would make egg white omelets that started with caramelized onions almost every single day.   If I'm out to eat and there are caramelized onions on a dish, you know that's what I'm going to order.

It is neither socially acceptable nor the basis for a well balanced diet to only eat caramelized onions.  Now, I incorporate them in tarts, pizzas, and anything else I can shove 'em in.  When I'm feeling fancy I pick up a bottle of red (maybe a bottle of white?) and a baguette and make myself a big pot of french onion soup. I've even shared my recipe with you on the blog.  Any time I am dreaming up a recipe or am inspired by something I see or read, there is always a little voice in the back of my head asking "Can this be made better with caramelized onions?"

Last Sunday was no different.  I woke up feeling like I could take on the world and wanted to run every single errand before noon so I could cook all afternoon.  I biked down to my favorite Trader Joe's (to be replaced by the U street TJ's in March!), picked up what I couldn't get there at two other places, and got home in time to force Lisa to go to breakfast with me at our favorite French Bakery.  The just-baked baguettes were calling to me, begging to for some french onion… jam?

Yes, french onion jam!  I did everything I would do to start a french onion soup from cooking the onions low and slow for almost two hours (patience is a virtue), deglazing with red wine, simmering with a little bit of stock to get the flavor of long-cooked soup, and reducing to make the most luscious onion jam I've ever had in my life.  This whole process will take you about 1 1/2 to 2 hours, but I refuse to give you exact times.  Keep the heat low, stay semi-close to the stove (I would check every 5-10 minutes), and trust your gut!

I used the jam in a sort of reconstructed french onion soup sandwich.  Sections of baguette were sliced for sandwiches, slathered with the jam while still hot, covered with thinly sliced gruyere cheese, and topped with a little bit of a baby arugula lettuce mix for some bite.  It could also work at a crostini for a party, like I tried below.  For an extra special touch, you could throw it under the broiler like you do the soup to get the cheese nice and bubbly.

It was a fun and lazy Sunday cooking project that left an almost full bottle wine to be enjoyed with the French Onion Jam sandwiches.  And I am not ashamed to admit that I ate the jam on almost everything for the rest of the week.  Judge me.

Garlic Crusted Pork Roast

When is the last time you really looked in your freezer?  I know you might go in there every day for a few ice cubes or a bit out of the ice cream you try to hide from yourself, but there are probably a few secrets lurking in there.

Last week, when I made my food inventory (seriously, do it.) I found a bag of really good pistachios, a pint of my favorite sorbet, and the melange of meats thrown in when they were reaching expiration.  After getting through the ground chicken with the green curry chicken chili, I decided to make a lovely Sunday dinner with a sirloin pork roast.

For larger cuts of meat, I like to season the outside like crazy.  My pork roast was no exception; mustard seeds with a little bit of dried thyme were crushed in a mortar and pestle and then massaged into the seasoned pork roast.  In order to help the spices adhere, I dried the roast with paper towels.

I don't have a roasting rack, so I engineered one out of a bed of thick cut red onions and granny smith apples.  I propped the seasoned roast on the fashioned rack and then covered it with finely minced garlic and olive oil.  Before putting into a 325 F oven, I made sure to put in a temperature probe.

I cooked it low and slow for an hour plus, until the pork reached an internal temperature of 145 F.  The finely minced garlic crusted the pork roast without burning, thanks to the low temperature.  I was picking them off while slicing, so addictive!

To top the pork, I made a quick honey mustard finished by blending in some of the roasting rack onions and apples.  I think this was Lisa's favorite part!

To accompany, I made a quick side of roasted brussels sprouts with apples while the pork rested.  Hopefully, this recipe will prompt you to dig in your freezer and see what goodies are hiding in there.  I'm certainly pleased!

Herbed Zucchini Bread

There is something to be said about open-style galley kitchens.  My beautiful kitchen is complete with cherry cabinets, black granite counters, gas stove, and accents of chrome with full view of the entire great room.  It is my favorite spot in the condo, which should surprise absolutely no one.  But it has become something else for me, the place where I'm trying my damnedest to get back on both of my feet.  I got cleared to start weight bearing a few days ago and it has gotten to the point where I can start almost putting all of my weight on the ankle.  I will pace back and forth in the kitchen with my arms out, using the counter tops to catch me when I inevitably fall over.  But I'm getting so close!

This weekend, I got to take my first crutch-walk in my neighborhood.  I went to my favorite cafe for coffee and croissants followed by a visit to my farmers market on the way home.  What used to be a usual Saturday has become such a luxury and I'm so thankful to be getting back to normal.  To be independent.  And mostly, to smell garlic cooking in my kitchen again.

That fragrant perfume is currently wafting through my living room, a reward from my trip to the farmers market.  I got huge local garlic, just picked leeks, the last of the zucchini, and a lot of new vendor friends because my large metal accessories attract a lot of conversation.  Using these three items as inspiration, I combined my family's zucchini quick bread recipe with the idea from Ruth Reichl to pair zucchini and marjoram.

I basically took my sweet version, removed most of the sugar, and replaced it with melted leeks, garlic, and dried herbs.  I slowly sauteed the leeks in an obscene amount of butter to soften the texture, added finely minced and intensely scented garlic, and revived dried marjoram and thyme in the last few minutes of cooking.  I let the leeks cool (while resting, I could do things in about 15 minute intervals) and then combined it with shredded baby zucchini (seeds and skin included due to baby-ness), eggs, olive oil, and buttermilk.  After gently folding in the dried ingredients, I baked it low and slow to ensure the bread stayed moist and the zucchini was completely cooked.

As the bread was baking, the smell was intoxicating enough to draw my sister out of her room (okay, some of it was Gossip Girl).  She was certainly skeptical of a savory version of a Toasty classic but I definitely think that I won her over!  Because zucchini bread is not complete without cream cheese, I quickly mixed in some finely minced sundried tomatoes and schmeared it over a still warm slice.

I'm really proud of this bread and can't wait to have a slice with lunch!

Artichoke and Leek Crostini: 38 Power Foods - #1 Artichoke

I've reach a bit of a milestone today . . . my 100th post!  I'm proud of myself for sticking to this little project and putting myself out there after years of thinking "I can do this".  Now I'm thinking why did I wait so long?  This blog gives me an opportunity to be creative and to take time for myself.  Not only that, I've met a lot of great new bloggy friends.  In that vein, let me introduce the next series that I'm participating in: 38 Power Foods!

Started by Mireya from My Healthy Eating Habits, it is based on the book Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients from the editors of Whole Living Magazine.  The first week's ingredient is artichoke.  The artichoke is high in antioxidants and fiber, helps to lower cholesterol, and aids in liver and gall bladder health.  There is a bit of a controversy in the scientific community if artichokes actually help hangovers (seriously, check out google scholar!) but I say they are so delicious that you should splurge on spinach and artichoke dip the next time you're dragging at brunch!

I made a quick crostini featuring the artichoke and caramelized leeks.  I always have a box of frozen artichoke hearts in my freezer; I just thawed a box, chopped them into bite sized pieces, and squeezed out any water before adding caramelized leeks.  There is a kick from crushed red pepper flakes, savory minced garlic, and a touch of sweetness from the leeks and a squirt of honey.  But the most important component to any artichoke dish?  A good squeeze of lemon juice.  There is something so harmonious about the combo of artichokes and lemon.  Paired with crisp crostini and a buttery cheddar cheese, these crostini are decadent AND healthful!

And here are the fellow bloggers investigating these 38 power foods:

Alyce - More Time at the Table,  Ansh - Spice Roots,

Jeanette - Jeanette’s Healthy Living, Jill - Saucy Cooks

Martha - Simple-Nourished-Living, Mireya - My Healthy Eating Habits,

Sarah - Everything in the Kitchen Sink, Casey - Bookcase Foodie

Thai Chicken and Dumplings

I am a proud dog person.  After years and years of begging, we got our english springer spaniel Monty (he needed an english name) as a puppy when I was 10 years old.  When I was about to go off to college, we got him a golden retriever companion named Bailey.  Because Monty never shed and Bailey was like a ball of loose hair,  I quickly discovered that I was allergic to dog dander.  Unfortunately, Bailey is no longer with us but we did pick up another shed-prone golden from the SPCA named Brody.  Because I was the only one who would discipline Brody the first night we brought him home I am his "pack leader" (and FAVORITE).  When I am home, he is my shadow and climbs me like a jungle gym.  As much as I love my Brody bonding time, I usually forget to take allergy medicine and end up with no voice by the end of the weekend.

The last time I went home was no exception.  Brody slept right next to me and the next day I developed the tell-tale sore throat.  Five days later and I was still sans voice!  So despite the warm weather, I knew needed something spicy and comforting to help me get back to fighting form.  Enter thai chicken and dumplings, a cross between the coconut and lemongrass soup Tom Kha and traditional chicken and dumplings.

I started the soup with sliced red onions, minced garlic and ginger, green curry paste, and lemongrass paste.  A can of coconut milk and some homemade chicken stock are added and then a simple (buttermilk) drop dumpling batter is poached in the spicy soup.  Topped with thai basil, mint, and a squeeze of fresh lime, it is the perfect way to get over a cold or a sore throat!

And here are the obligatory photos of Monty and Brody:

 

Cucumber and Tomato Bruschetta

In December, one of my good friends had a super fancy party for her 25th birthday.  She and her boyfriend constructed a whole bunch of appetizers that everyone went crazy over, myself include.  I have no shame, I was parked right next to the app table.  Her party and leftover baguette from my french onion soup inspired my foray into bruschetta.  I just used what I had in my fridge (some tomatoes, cucumber, lemon, capers, etc) to come up with my quick week night answer to bruschetta.

Bruschetta is an antipasti that consists of garlic rubbed crostini topped with anything from tomatoes, veggies, meats, olives, etc.  When most people think of bruschetta (self included), they think the tomato salad.  So, I attempted to make something that was bright and a little briny.  I skipped the garlic rubbing step because I added grated raw garlic to the salad.  I smeared on a mixture of goat cheese and ricotta cheese before adding my salad.  It was a fun way to use up extra bread and vegetables!

Pantry Raid - Pan-Roasted Garlic Pasta

At any time in my fridge, I have at least 4 heads of garlic.  Whenever I'm at the grocery store, I always forget how many I have and just say ehhh you never know?  One of my favorite uses for garlic is split and roasted in the oven for an hour (found here).  But when I'm craving sweet roasted garlic and pasta, I love making this 30 minute meal inspired dish.  Rachel and I were buddies in college, I would always leave food network on in the background when I didn't have a kitchen (and was dying a little inside everyday).  When I saw her episode where she made garlic pasta by steeping garlic in olive oil for the whole show and coating pasta in the flavorful oil, I knew I needed to try.  Years later, it is still my go to for when I'm feeling stressed because I always have garlic, olive oil, cheese, and pasta in my pantry and nothing makes you feel better like a bowl of pasta.

I like to change it up whenever I make it.  For this time around, I had a jar of sundried tomatoes in oil in my fridge.  I've put lemon zest, shallots, artichoke hearts, roasted red peppers, steamed broccoli, peas, and anything else I could think of to throw in the dish.  Low heat slowly poaches the garlic, releasing the sweet roasted flavor without the hour in the oven.  Just be sure to watch the pot, if the garlic burns the bitter flavor will predominate in the oil.

Pan-Roasted Garlic Pasta

1/2 cup olive oil

1/2 cup garlic, rough chopped

1/4 tsp red chili flakes

1 tbsp oil from sundried tomatoes

4 sundried tomatoes, rough chopped

salt and pepper

In a small sauce pan, heat the oils on medium low.  Rough chop the garlic and sundried tomatoes and add to the oil.  Before adding the red chili flake, rub them in your palms to release the oils.  Add salt and pepper.

Pan-roast on medium low for about 30-35 minutes, until the garlic gets a light brown color.  Avoid burning the garlic; watch closely starting at about 25 minutes in.

Add the oil to your favorite pasta.  I used a whole wheat fettucini and put a little sprinkle of parmesan cheese on top.  It feels decadent but is so easy!

Green Papaya Salad

City living has introduced me to so many new cuisines.  One of my new favorite comfort foods is Thai food, with it's impossibly delicious balance of salty, sweet, sour, and spicy.  There is a hole in the wall place near my old apartment that I fell in love with.  Green curry with jasmine rice, crispy soft shelled crab, tom kha gai soup, and my favorite side dish green papaya salad.  Green papaya is just unripened papaya, the perfect vehicle for the spicy dressing of the salad.  I haven't been able to find the unripened fruit anywhere in DC, so I was ecstatic to bring some home from Baltimore.

The papaya should be peeled, seed, and shredded before using.  I prepared the papaya, carrots, and cucumber with the shredding blade of my food processor, but the large holes of a cheese grater would work fine in a pinch.  The shredded vegetables are combined with blanched green beans and sweet cherry tomatoes then dressed with a spicy tart balanced sauce.  It's best to let the salad soak in the dressing for a few hours before serving to allow the flavors to really pack a punch.

Tamarind Spiced Roasted Eggplant Soup

I do not tolerate the cold.  My teeth chatter at the slightest hint of a temperature dip.  Since I'm stuck with DC winters for at least another 3 years, I figured I should find a culinary respite in the mean time.  This tamarind spiced eggplant soup is so comforting to me.  The first layers of flavor are created by roasting eggplants, tomatoes, and garlic.  The spices are sauteed before any liquid is added to allow their flavor to permeate every bite.  The silky coconut milk is a nice change to stock and cream based soups and adds sweetness to contrast with the spices.  Finally, the tamarind gives it a delicious and unexpected underlying tang.  All in all, a balanced, hearty, and warming soup perfect for a dreary winter day.

Tamarind Spiced Roasted Eggplant Soup

Tamarind is the fruit pulp of an african tree with notes of sweetness and tartness.  I used a tamarind concentrate that I found at my local asian market.  It is used in thai, mediterranean, indian, and mexican dishes, but you may know it best as one of the bajillion ingredients in Worcestershire sauce (affectionately, whatsinhere sauce).  The flavor is concentrated, so a little definitely goes a long way.

Concentrated Tamarind: The Unsung Hero!

As a note, this is my first post with my new big girl camera.  I was inspired to upgrade based on this picture from Deb at Smitten Kitchen, so I thought this would be an appropriate ode to her and her inspiring photography.

Chickpea and Jicama Citrus Salad

I'm a poor grad student and meat is expensive, so I try hard to get protein into my diet in other ways.  My go to is chickpeas - in salads, dips, or crisped up with spices.  For this salad, I combined the chickpeas with crunchy jicama and colorful bell peppers and then dressed it with a citrus dressing.

Grilled Corn with Garlicky Chipotle Butter

Goodness, I love summer corn.  Grilled corn topped with a melted butter sauce is typical on our family table for Sunday night dinner.  The charred sweet corn goes great with a garlicky spicy melted butter.

Grilled Sweet Corn with a little Spicy Kick!

Spinach and Goat Cheese Pizza with Roasted Garlic

I recently joined a yoga studio next to a whole foods (cliche, I know).  This is a dangerous combination, but it reminded me of this AMAZING frozen pizza crust they sell.  It's a great versatile product that doesn't have the typical preservatives found in ready-made crusts.  I created a "white sauce" with crushed roasted garlic and topped it with caramelized onions, spinach, and goat cheese.

Sun-dried Tomato Pesto

I am so proud to be the plant-mommy of a basil plant.  Whenever it's getting a little too big, I break out the food processor and make a huge batch of pesto to freeze.  As much as I love garlicky cheesey basil goodness, I thought I should branch out a little after reading a great article about pesto in Saveur.  Sun-dried tomatoes add a sweet note so I balanced it with a little crushed red pepper.   This is great with pasta with a spoonful of cream cheese or as an accompaniment to scrambled eggs.

Roasted Red Peppers

Whoever designed my kitchen was an idiot.  The gas stove is right under the smoke alarm, which means if I ever even want to turn it on I have to turn on both the stove fan and a giant fan we've put on the fridge directed right at the smoke alarm.  Hence, using the flame on the gas stove to roast red peppers or corn is out of the question without a visit from firemen.

When red peppers went on sale, I was bound and determined to finally attempt to make my own roasted red peppers, alarm be damned!  Instead of the stove top, I used a super hot oven to blister the skins.

Zucchini Fritters

Caught in the nostalgia of Zucchini Bread, I ended up with two extra cups of shredded zucchini.  The shape and texture reminded me of the packaged shredded potato for homefries, which got my wheels turning from homefries to latkes to fritters!  Zucchini fritters!

Roasted Garlic

I’m a garlic lover, it’s no secret.  When a recipe will call for one or two cloves, I want to throw the whole darn head in the pot.   Roasted garlic is just that: and entire head of garlic roasted until it takes on a creamy texture and a subtly sweet taste.

Roasted Garlic Tzatziki

Despite the fact yogurt is so good for you, I have always hated it.  Be it the texture, the sour tang, or the idea that I’m eating bacteria (that I swear I can feel moving) but it just has never been my thing.  However, I have the uncanny ability to eat yogurt ONLY if all liquid has been removed and replaced by garlic and lemon juice.  Hence, this non-yogurt eater is a huge tzatziki fan!

Tzatziki has turned into one of my favorite summer time recipes.   Shredded cucumber, mint, parsley, and lemon give the sauce its fresh taste.  It’s a healthier alternative to onion dip with the garlic and goes great as a side for grilled or roasted lamb.  The only problem with tzatziki is a heavy hand while adding the garlic.  Its a raw sauce, so adding a lot of finely minced garlic will overpower the taste of everything else.  Instead, I roasted an entire head of garlic to impart the flavor of garlic but still let the other ingredients shine.

Barbecue PIzza Sauce

I'm a huge proponent for using as many fresh ingredients as possible, including and especially condiments.  Whenever I have time, I like to make a big batch of my favorite sauces instead of having to search through labels at the grocery store for products without processed ingredients.  So I decided to tackle a summertime favorite, barbecue sauce

I did a riff on what I consider barbecue sauce (not a southerner by any means) by using crushed tomatoes instead of ketchup and lots of apple cider vinegar.  After simmering for a couple of hours, the sauce is thick and tangy and great for pizza!

Poached Salmon with Balsamic Onion and Mushroom Sauce

I felt like getting a little gourmet after my adventures in pantry raiding, so I picked up mushrooms and one-person suitable slice of salmon after work to inspire myself.  I had Top Chef Masters on while putting away groceries and Traci Des Jardins inspired me with her brown butter balsamic vinaigrette.  I decided to try to poach my fish in a sauce that had some of those flavors and then make a reduced sauce to drizzle over the fish.

Pantry Raid! Corn Soup

Yes, pantry raid!  I'm a huge believer in a well stocked kitchen with versatile options.  I'd like to say it's because I adore cooking, but really it's because I get lazy in the kitchen when I get busy everywhere else.  Cooking always relaxes me, so stocking staples mean I get to eat a home cooked meal without the hassle of grocery shopping without a car.

I have a lot of the typical staples like dried pasta, chicken stock, garlic, red onions, bacon, unsalted butter, an impressive collection of spices and dried herbs, and a smattering of frozen fruits and vegetables.  Some of my other favorites include chipotle in adobo, agave nectar (texture of honey without the domineering flavor), wasabi paste, lemon grass paste, granny smith apples, couscous, arborio rice for risotto, 90 second rice packets, different vinegars like apple cider and balsamic, and half and half or cream.  All of my pantry staples are comforting without being boring, which is imperative for pantry cooking.

My final lab rotation report was due last week, making me a 2nd year PhD student and my fridge very bare.  I've been on a corn and chipotle kick recently, so I decided use my supercool lime green immersion blender to make myself a quick dinner of corn soup.