Food, Wine, and Friends

Out on a Date

2008-11-06T14:44:00.004-05:00

Hubby and I went out on Saturday night - without our little one. It was the first time we got a baby-sitter to watch Logan at home. He's now old enough to have fun while we are out. I found out that his teacher is baby-sitting on the weekends and made plans the same day. What could be better? He's used to her, it would be in our house, she was bringing her son so they would play together. Date night! We ordered pizza for them and headed out. There is a restaurant a couple of blocks from our house that is pretty popular - Bazin's on Church. It's not a casual eatery and definitely not family friendly. The place is always busy any day of the week so we thought the food must be good. It was better than we thought... the food was amazing! We had a Pumpkin Ravioli with Mushroom Ragu for appetizer - it was the best ravioli I have ever had. Who would think of ravioli as an appetizer? Then I ordered a Maple-Miso Glazed Black Cod with Wasabi Mashed Potatoes, Baby Spinach, Tamari Cream - completely out of this world. Hubby ordered Grilled Filet Mignon, Fresh Mozzarella, Potato Puree, Garlic-Herb Butter, French Green Beans, Tamari Almonds with Red Wine Sauce. I can't remember having a more satisfying meal since The Inn at Little Washington a couple of years ago. The place is a little loud and busy and somewhat pricey but it was worth every penny.

It Was A Dark And Stormy Night...

2008-10-25T21:26:00.004-04:00

This is the best pumpkin bread ever. I am thrilled with the result. It was a rainy and cold Saturday. We took the day off from running errands to unwind at home. The plan was to read, watch TV, take naps, and bake. What a great way to spend a Saturday. I bought another pie pumpkin a few days earlier and made a puree. I am pretty tired of boring pumpkin cakes/breads/muffins that taste like canned pumpkin. So I adapted an old recipe and added a Brazilian twist - coconut - you can't think of pumpkin in Brazil without coconut. The result was amazing. Two things made a huge difference - homemade pumpkin puree and whole spices ground right before using them (cloves, nutmeg, and cinnamon). Since I don't have a dedicated coffee grinder for spices I used a small food processor with a little bit of sugar.

Pumpkin Coconut Bread

TOPPING:
1/2 flaked coconut

2 tablespoons sugar
1 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
1/4 teaspoon ground cinnamon

BREAD:
2 cups all-purpose flour
1/2 cup sugar
1 cup raisins
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup fresh pumpkin puree
1/2 cup low-fat sour cream
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
Cooking spray
Preheat oven to 350°.

To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.

To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Pumpkin Souffle

2008-10-19T20:39:00.002-04:00

The picture is awful but the souffle was delicious. Just like any other type of souffle you have to serve right out of the oven. I didn't use canned pumpkin and it made a world of difference. I made a big batch of pumpkin puree the day before and kept it in the fridge for several recipes.

Pumpkin-Cream Cheese Soufflés

Cooking spray
1 tablespoon granulated sugar
1/4 cup all-purpose flour
1 cup evaporated fat-free milk, divided
2/3 cup granulated sugar, divided
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon grated whole nutmeg
1/8 teaspoon ground allspice
Dash of salt
1 (15-ounce) can pumpkin
3 large egg whites
1 tablespoon powdered sugar
Preparation

Preheat oven to 375º.

Lightly coat 6 (8-ounce) ramekins with cooking spray, and sprinkle evenly with 1 tablespoon granulated sugar.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a bowl; add 1/2 cup milk, stirring well with a whisk. Set aside.

Combine 1/2 cup milk, 1/3 cup granulated sugar, and cream cheese in a medium saucepan. Cook over medium heat until cheese almost melts, stirring constantly. Stir in the flour mixture, and cook 2 minutes or until thick, stirring constantly. (Cheese may not appear completely melted.) Spoon mixture into a large bowl. Add cinnamon and next 5 ingredients (cinnamon through pumpkin); beat with a mixer at medium speed until smooth.

Using clean beaters, beat egg whites with a mixer at high speed until foamy. Gradually add 1/3 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form. Stir one-fourth of egg whites into the pumpkin mixture. Gently fold in remaining egg whites. Divide pumpkin mixture evenly among prepared ramekins. Place the ramekins on a baking sheet. Bake at 375º for 25 minutes or until soufflés are puffy and set. Sprinkle evenly with powdered sugar. Serve immediately.

Pumpkin-Chocolate Streusel Bun

2008-10-15T20:43:00.006-04:00

This recipe turned great in spite of everything. My son - who is two and a half - helped me in the kitchen and some of the ingredients ended up on my counter instead of the mixing bowl. Then the following morning, I preheated the oven and set to 20 minutes, when I would come and check what the buns looked like and adjust the temperature/timer appropriately. Since it was taking way too long and the timer wasn't going off I went back to the kitchen and my half-baked buns were cooling off on the stove top. What?! I asked my husband, why did you do that?! He said it's been 20 minutes and he thought it looked done. Oh my, I put the buns back in the oven and after another 20 minutes they came out smelling and tasting wonderful.

Pumpkin-Chocolate Streusel Buns

To make these year-round, substitute canned pumpkin puree and add an extra cup of all-purpose flour.

Buns:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
2 3/4 cups all-purpose flour, divided
1/2 cup Pumpkin Puree
1/2 cup 1% low-fat milk
1/4 cup butter, melted
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/2 teaspoon ground nutmeg
Cooking spray

4 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces

Glaze:
3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract
OR
2 ounces semi-sweet chocolate

To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)

Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375°. Bake the rolls at 375° for 25 - 35 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm. Optional: Instead of Sugar glaze, melt chocolate for 1 minute in the microwave and drizzle over buns.

Pumpkin Puree (Yield about 2 1/2 cups pumpkin puree)

1 (2-pound) pumpkin

Cut the pumpkin in half lengthwise, discarding seeds and membranes. Place pumpkin halves, cut sides down, in a baking dish, and add 1/4 cup water to the dish. Cover with heavy-duty plastic wrap, and vent. Microwave at high 10 minutes (or about 5 minutes per pound) until pumpkin is tender when pierced with a fork. Cool slightly, and scoop out filling.

Too good to be true

2008-10-15T20:33:00.005-04:00

Most flavored coffees use artificial flavors. This was a great finding: Coffee with real Chirardelli Chocolate. The chocolate flavor is subtle and irresistible.

Drinking and Eating Pumpkin

2008-10-15T20:31:00.000-04:00

Pumpkin on My Mind

2008-10-07T22:39:00.000-04:00

Shrimp Chili Cornbread Casserole

2008-10-07T21:56:00.001-04:00

The cold weather is here to stay. I love Fall Foods and I was craving some comfort food over the weekend. I thought of a recipe that made my mouth water when I first saw it, it can be considered a savory cobbler. I served with Couscous and white Wine. It came out of the oven nice and steamy - perfect for a cold evening. This recipe gained a spot on my "favorite recipes" binder.

Shrimp Chili Cornbread Casserole (adapted from Cooking Light)

Shrimp chili:
2 teaspoons canola oil
1 large onion, chopped
1 medium green bell pepper, chopped
4 cloves garlic, minced
3 medium zucchini, diced (about 5 cups)
1 1/2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 tablespoons Old Bay Seasoning

1 teaspoon ground cinnamon
1 teaspoon salt
2 14-ounce cans reduced-sodium diced tomatoes
1 1/2 pounds small shrimp, (41-50 per pound), peeled and deveined
1/2 cup chopped fresh cilantro

Cornbread topping:
1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup nonfat, milk
1/4 cup canola oil
1 large egg

To prepare filling: Heat oil in a Dutch oven over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in zucchini; cook, stirring often, for 3 minutes. Stir in Old Bay, chili powder, cumin, cinnamon and salt; cook for 20 seconds. Pour in tomatoes; bring to a simmer. Remove from the heat. Stir in shrimp and cilantro. Pour into a 9-by-13-inch baking dish. Use only half of the liquid from the chili - discard the other half. It won't evaporate much in the oven so if you use everything it will be quite soggy.

Preheat oven to 350°F.

To prepare cornbread topping: Whisk flour, cornmeal, baking powder and salt in a large bowl. Whisk milk, oil, egg and honey in a medium bowl until smooth. Pour into the dry ingredients and stir just until moistened. Drop by heaping tablespoons over the shrimp mixture.

Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes. Let stand for 10 minutes before serving.

Chocolate Cupcake Cones

2008-09-29T22:09:00.002-04:00

A few years ago a friend of mine made these cupcake cones for a Super Bowl Party. At first I didn't think anybody would eat (or even notice) them because it was an all grown-up party with Mexican food and lots of beer. Boy, was I wrong! It was a big hit! It wasn't just a cupcake, it was a fun cupcake. So last weekend our neighborhood had our annual Crab Feast. Each family brings a side or dessert. Of course I went for dessert. I made Chocolate Cupcake Cones with Cream Cheese Frosting. Yummy! The kids loved and so did the grown-ups.

Chocolate Cupcake Cones with Cream Cheese Frosting

For the cupcakes:
3 cups all-purpose flour
2 cup firmly packed light brown sugar
2/3 cup natural unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cup water
2/3 cup unflavored vegetable oil
2 tablespoons cider vinegar
2 teaspoons vanilla extract

Adjust the rack to the center of the oven and preheat to 350°F.

In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.

Mix dry ingredients and wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.

Arrange ice cream cones on a baking pan lined with parchment paper. Fill 2/3 of the cones with batter.

Bake for 25 minutes. Insert toothpick in the middle of a cone, toothpick should come out dry. If it's still wet, bake for an additional 2 - 3 minutes and insert toothpick again.

Let it cool for at least 30 minutes before frosting.

Cream Cheese Frosting:

One 8-ounce package cream cheese

1 stick unsalted butter

1 teaspoon vanilla extract

1 3/4 cups confectioners' sugar

In a bowl, combine the cream cheese, butter, vanilla, and confectioners' sugar. Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed until well combined and fluffy, about 10 minutes or until smooth. Spread the frosting on the top of the cones and sprinkle with Sugar Sprinkles.

What's for Brunch?

2008-09-29T21:30:00.003-04:00

We had friends over for Brunch on Sunday. We served Coconut French Toast and English Muffin Strata with Canadian Bacon and Cheese. The beauty of both dishes is that you can make the day before and refrigerate overnight. I think they even taste better if you make them ahead of time and bake right before serving. It was great. Nothing better than starting the day with great friends and great food.

Baked Coconut French Toast with Tropical Fruit Compote

Compote:
1 1/2 cups chopped fresh pineapple
1 cup chopped peeled mango
1 cup chopped peeled papaya
1 cup chopped peeled kiwifruit
3 tablespoons sugar
3 tablespoons fresh lime juice

French Toast:
16 (1-inch-thick) slices diagonally cut French bread baguette (about 10 ounces)
Cooking spray
1 1/4 cups light coconut milk
2 large eggs
1/2 cup sugar
1 tablespoon vanilla extract
1/2 cup flaked sweetened coconut

To prepare compote, combine first 6 ingredients. Cover and chill for 8 hours or overnight.
To prepare the French toast, arrange bread in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine light coconut milk, eggs, 1/2 cup sugar, and 1 tablespoon vanilla, stirring with a whisk, and pour evenly over bread. Turn the bread over to coat. Cover and refrigerate for 8 hours or overnight.
Preheat oven to 350°.
Remove bread mixture from refrigerator, and uncover. Turn bread slices over, and sprinkle evenly with flaked coconut. Let stand at room temperature 15 minutes. Bake, uncovered, at 350º for 30 minutes or until coconut is golden. Serve warm with fruit compote.

English Muffin Strata with Ham and Cheese

6 English muffins, split
Cooking spray
3/4 cup chopped Canadian bacon (about 3 ounces)
1/2 cup (2 ounces) shredded Swiss cheese
2 1/2 cups unsweetened soy milk
4 teaspoons Dijon mustard
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Dash of ground red pepper
2 large eggs
2 large egg whites

Cut each muffin half into 6 wedges. Arrange half of muffin wedges in bottom of an 8-inch square baking dish coated with cooking spray. Top with bacon. Sprinkle with half of cheese. Arrange remaining muffin wedges over cheese. Top with remaining cheese.
Combine milk and the remaining ingredients, stirring with a whisk until blended. Pour milk mixture over muffin mixture. Cover and refrigerate 8 hours or overnight.
Preheat oven to 325°.
Uncover strata and bake at 325° for 1 hour or until a knife inserted in center comes out clean. Let stand 15 minutes before serving.

Brie and Asparagus Risotto

2008-09-29T21:08:00.000-04:00

The Washington Post Food had a contest for original recipes. The winner was a pasta dish with tomato sauce and brie cheese. A light bulb went off in my head and I started making all kinds of dishes with brie. We love brie cheese - I think it's my husband's favorite cheese - but most of the time we eat brie with fig preserve or hot pepper jelly and bread. I made my own pasta with tomato sauce and brie - which was quite different from the winner recipe - and it was delicious. One of these evenings I was in the mood for risotto and I came up with this recipe. It turned out great. I served with breaded shrimp and white wine.

Brie Cheese and Asparagus Risotto

1 pound asparagus cut in 1 inch pieces (I used frozen)
1 tablespoon extra virgin olive oil
1 large shallot, peeled, trimmed and minced
salt and freshly ground black pepper to taste
6 to 8 cups chicken broth
1 tablespoon unsalted butter
1 small yellow onion, peeled and finely diced
1/2 cup dry white wine
2 cups Arborio rice
6 ounces brie cheese, cubed

Bring the broth to a boil in a large pot and reduce to a simmer. Add frozen asparagus pieces.

Heat a large sauté pan over high heat; add the olive oil and butter. Stir in onion and shallots. Saute until it is translucent, about 4 minutes. Season with salt and a few grinds of black pepper.

Add the rice and stir until it is thoroughly heated. Add the white wine and bring everything to a boil while stirring constantly. Stir until the wine is completely absorbed by the rice.

Using a 6-ounce ladle, add the simmering stock into the rice one ladle at a time, stir the rice constantly while adding the stock. Add more stock as the rice absorbs the liquid.

The grains should be silky and slide easily over one another when a spoon is drawn through. If this is not the case, add a little more stock to loosen them up. The rice should have enough liquid so that the texture is creamy. If the rice is not cooked enough the texture will be starchy and crunchy. Add more liquid until it reaches the texture you desire. Add 2/3 of the cubed brie cheese and stir.

Garnish with the remaing brie cheese. Serve immediately.

Just Window Shopping

2008-09-12T18:41:00.005-04:00

Just window shopping... at Williams-Sonoma. Yes, right! That's what I told myself but I couldn't resist. I saw this cute coffee and cappuccino cups and had to have them. I am not really into "cutesy stuff", I like more traditional looks, timeless pieces, white or solid colors. But when I saw this cups all I wanted was to curl up in bed on a Winter day, drink my husband's delicious cappuccino and read a good book. Then I thought of brunch with friends or homemade cake in the afternoon with a cup of coffee, yes I got carried away. I bought eight of them just in case...

Pistachio Gelato

2008-08-13T19:52:00.002-04:00

Gelato is made from whole milk, egg yolks, sugar and natural flavoring. This version calls for pistachio nuts and didn't use eggs. I had a bag of pistachios leftover from a recipe I made for brunch (chocolate lava cake with pistachio sauce) and this recipe was perfect for a weeknight dessert.

Pistachio Gelato

1 cup shelled pistachios, unsalted and lightly toasted
(about 12 ounces in the shell)
3 cups milk
1/2 cup heavy cream
3/4 cup sugar

In a food processor or coffee grinder, coarsely chop the pistachios, reserving a few whole ones for garnish.

In a medium saucepan, combine the milk, heavy cream and sugar. Cook over medium heat, stirring until the sugar is dissolved, and bubbles form around the edges of the pan. Remove from heat, add the pistachios, cool, cover, and refrigerate overnight.

Strain the milk mixture through a fine-meshed sieve, pressing on the nuts with the back of a large spoon to get as much liquid from the nuts as possible. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.

Makes 1 quart - serves 4

Grilled Shrimp and Cilantro Pesto Pizza

2008-08-13T19:02:00.000-04:00

It was Monday night, I had a long long day at work and a brilliant idea: why don't I make a grilled pizza from scratch on Monday night when I am already exhausted... In the end everything turned out well but I was too tired to enjoy my creation. I started by putting 2 tablespoons of olive oil instead of 2 teaspoons. I made another batch with the right amount of everything and ended up with 4 pizzas. Turns out the extra olive oil (6 times more than the recipe called for) didn't make much of a difference from the other dough with the right amount. The beauty of this recipe is the pesto. It's perfect with the shrimp and buffalo mozzarella.

Grilled Shrimp and Cilantro Pesto Pizza (Throwdown with Bobby Flay)

(1/4-ounce) package active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (105 to 115 degrees F)
1 3/4 to 2 cups unbleached all-purpose flour, plus additional for kneading and dredging
1 1/2 teaspoons salt
2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl
Cilantro Pesto, recipe follows
8 ounces buffalo mozzarella, thinly sliced
Grilled Shrimp, recipe follows
Fresh cilantro leaves, for garnish

Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon of oil, add the dough, and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
Preheat the grill to high. Once the dough has risen, divide it in half. Divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread a few tablespoons of the Cilantro Pesto over each pizza, top with a few slices of buffalo mozzarella, and then top with 4 shrimp and cilantro leaves. Place the pizza on the grill until the cheese melts. Serve hot.

Cilantro Pesto:
3/4 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
2 garlic cloves, coarsely chopped
2 tablespoons pine nuts
1/4 cup grated Parmesan
1/2 cup olive oil
Salt and freshly ground black pepper
Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.

Grilled Shrimp:
16 large shrimp, peeled and deveined
Olive oil
Salt and freshly ground black pepper
Preheat the grill to medium-high.

Brush each shrimp with oil and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through (shrimp will be opaque and turn pink).

My First Pesto

2008-08-11T07:52:00.002-04:00

I have been meaning to make this recipe for a long time. For some reason, I always used all the basil I had in other recipes and didn't have enough for a pesto. Now, my herb garden is thriving and I had no excuses. I made Basil Pesto for the first time and loved it! I decided on a lighter recipe where we cut the olive oil in half and add chicken stock to acquire the desired consistency. I served in on Whole Wheat Penne accompanied by California White Wine.

Light Basil Pesto

2 cups loosely packed basil leaves, washed and dried thoroughly
2 tablespoons toasted pine nuts
2 tablespoons freshly grated Parmesan
3 cloves of garlic
1/2 teaspoon kosher salt
2 tablespoon extra-virgin olive oil
3 tablespoon chicken stock
Freshly ground black pepper to taste

In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil and chicken stock until incorporated. Season with pepper to taste. Use immediately on pasta or pizza.

The 10 Best Cookbooks for Summer

2008-08-11T07:46:00.002-04:00

From NPR (National Public Radio)

Weekend Edition Sunday: This year's collection of bright, colorful, can-do summer cookbooks issues a rallying cry: How long can you go without turning on the oven?
The answer: longer than you think, especially if you take your culinary cues from the latest crop of books, which trumpet the glories of fresh fruits and vegetables. Read More

Got Corn? Make Macque Choux!

2008-08-09T10:27:00.000-04:00

Looking for something to do with abundant crop of corn and tomatoes in the Summer? Look no further. Macque Choux (pronounced “mock shoe”) is a Cajun corn and vegetable sauté. It's refreshing, sweet with a cajun kick. I served with Mushroom and Herbs Coscous and Grilled Sirloin.

Macque Choux (adapted from EatingWell.com)

1 tablespoon extra-virgin olive oil
1 small onion, diced
2 cloves garlic, minced
4 ears corn, kernels cut from cob

1/4 cup water
2 medium tomato, seeded and chopped
3 scallions, sliced
1/2 teaspoon finely chopped fresh thyme
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper

Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add garlic and cook, stirring, for 2 minutes more. Add corn kernels and water and cook, stirring, until tender-crisp, about 5 minutes more. Remove from heat and stir in tomato, scallions, thyme, paprika, salt and cayenne.

Banana-Citrus Sorbet

2008-08-06T11:02:00.004-04:00

My Ice-Cream Maker made its 2008 debut this week. Making ice-cream with my Cuisinart maker is a snap. My only complaint is how loud it is. I can't hear my own thoughts when I am running it in the kitchen. This time I ran it for 20 minutes, put the bowl back in the freezer while we ate dinner and ran for a few minutes more before I served the sorbet. Yummy!

Banana-Citrus Sorbet (adapted from Cooking Light)

3 ripe bananas
1 cup sugar
1/2 cup fresh lemon juice
2 cups water
1 1/2 cups fresh orange juice

Place bananas in food processor; process until smooth. Add sugar and lemon juice; process until well-blended, add water and orange juice, stir well. Pour mixture into frozen bowl and run according to manufacturer's instructions.

Yield 8 servings (serving size: 1 cup)

Charlottesville, VA

2008-07-27T18:23:00.015-04:00

Charlottesville is one of my favorite places. It's a small university town, full of history, small restaurants, and wineries among other things. I first visited Charlottesville in 2001 and had an amazing time. We drove to Charlottesville last weekend again to visit a couple of wineries. We stayed at the Boar's Head Inn for a couple of days while re-visiting my favorite spots in and around Charlottesville. The weather didn't help much, it was so hot and humid it felt like a sauna everywhere, but we had a great time. We arrived on Saturday around lunchtime and went to Monticello - The home of Thomas Jefferson. The image of the west front of Monticello is featured on the United States five-cent coin. The house is beautiful, so well maintained by people who truly love its history. The tours have a big focus on food. There are smokehouses, wine and beer cellars, kitchens, even a pond they used to keep their catch fresh until it was time to go on the table. My favorite by far is the Fruitery - Monticello's eight-acre Fruit Garden, which includes a 400-tree orchard; two small vineyards; gooseberries and raspberries; a nursery where Jefferson propagated fruit trees and special garden plants, and "submural beds" where figs and strawberries were grown to take advantage of the warming microclimate created by the stone wall. The visitor center has a nursery where you can purchase cuttings of ornamental and edible plants. They are a little bit more expensive then the average nursery but I couldn't resist. I bought a Brunswick Fig Tree. It's so exciting to have a little piece of Monticello growing in my backyard. Hopefully it will bear fruits next year.

Downtown Charlottesville

Kluge Winery

Kluge Vineyards

Jefferson Vineyards

Monticello - Vegetable Garden

Five (or Six) Layer Mexican Dip

2008-07-27T18:17:00.001-04:00

I love Mexican Food in the Summer. I made two batches of this recipe side by side because I modified one of them for my taste. The original recipe has only 5 layers (without the sour cream). I added some more spices and salt as well. The original recipe was good, the modified recipe was even better. Here is the modified recipe.

Five (Six) Layer Mexican Dip (adapted from Ellie Krieger)

2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
2 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/2 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper
1 cup shredded extra-sharp Cheddar
Low-fat Sour Cream

Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno. Season tomato mixture with salt and pepper, to taste.
Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with Sour Cream and cover with cheese. Serve with baked chips.

The Perfect Chocolate Chip Cookie

2008-07-27T18:02:00.003-04:00

I have baked a lot of chocolate chip cookies - soft, thick, chewy, thin... I reached a point that I didn't want "just a cookie", I wanted "the cookie". Then a few weeks ago someone brought cookies to the office. I absolutely loved them. They had a salty bite and melted in my mouth. I got the recipe and modified a little. This is my favorite cookie ever.

The Puffy (adapted from Alton Brown - Good Eats)

1 cup butter
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour
1 1/2 teaspoons kosher salt
1 1/2 teaspoons baking powder
2 eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.

Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.

With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 12 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.

Grilled Pizza

2008-07-05T10:27:00.004-04:00

I am using my grill more often that I thought. Summer days are long and beautiful. I spend as much time as I can outside - until the mosquitoes win the scratch and bite fight. I read something about Grilled Pizza and it sounded perfect. Pizza is always good, better yet made from scratch. The original recipe below calls for sausage but I made grilled zucchini instead (zucchini slices, brushed olive oil, sprinkled with coarse salt, crushed red pepper and black pepper).

Pizza on the Grill with Sausage and Mozzarella (by Tyler Florence)

Pizza Dough:
1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
Extra-virgin olive oil
3 cups 00 flour, plus more for dusting

Topping:
1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand crushed
Kosher salt and freshly ground black pepper
2 sweet Italian sausages
1 (8-ounce) ball fresh buffalo mozzarella, water drained
1/4 cup freshly grated Parmesan

For the dough: In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turning it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour.

Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 15 minutes so it will be easier to roll out. In the meantime, make the pizza topping.
For the topping: Coat a saute pan with the olive oil and place over medium heat. When the oil gets hazy, add the onion and garlic, cook and stir for 5 minutes to soften. Stir in 1/2 bunch torn basil leaves. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 10 minutes; season with salt and pepper and then take it off the stove.

Preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the sausages from sticking. Grill the sausages until cooked through, turning with tongs. Set aside. Keep the grill hot to make the pizza.

Roll or pat out a piece of dough into a rustic, oblong shape, about 1/4-inch thick – do this directly on a lightly floured pizza paddle for ease. Brush the crust with a thin layer of olive oil, and lay oil-side down onto the hot grill. Once the dough looks set, in about 2 minutes, turn the crust over. Spread the tomato sauce evenly on the crust with a ladle. Rip the mozzarella into pieces with your hands and distribute them on top; crumble the grilled sausage all over the pizza. Close the grill cover and cook until the cheese is melted and bubbling and the crust is golden and crisp, about 5 minutes. Remove the pizza from grill and sprinkle with some fresh basil leaves and a good dusting of Parmesan. Repeat with the remaining dough.

Nigella Lawson: Simple, Not Plain, Summer Fare

2008-06-25T17:06:00.000-04:00

I watched a couple of her shows on TV but her recipes failed to impressed me. This week, when I was listening to NPR (National Public Radio) Nigella Lawson came up in a segment called "Simple, Not Plain, Summer Fare". I have to confess that my mouth watered as she talked about simple ways to make delicious food in the Summer months. I went to their website later and the photo below is exactly what I pictured in my mind when she talked about it. It's just beautiful and simple. The photo is from the NPR website and the recipe can be found here: Strawberries and Meringue Cream Layer Cake.

Book Sale

2008-06-25T16:38:00.002-04:00

My neighborhood had a charity book sale last Saturday. It started at 9 am. I didn't think much of it, I pictured a couple of tables covered with books and people elbowing each other to get them. When I got there a little past 9 am the place was packed. They put up several tents and dozens of tables by subjects. They literally had thousands of books. I didn't even bring a bag with me. Luckily I had my son's stroller to carry the books home - don't worry, my son wasn't under the books in the picture, he walked home. I ended up buying 25 books - Cooking, Politics, Fiction, Entertaining, Children's.

I am in love with a book called Country Weekends by Lee Bailey. The book covers virtually every type of outing you can think of. From picnics in the country to seaside dinners. The pictures are beautiful and Bailey's comments are timeless. He wrote this book in 1983 and died in 2003 (see article on the New York Times). He planned meals based on how much time you want to spend making them. The book tells you how to adapt the menu if something took longer than you expect, it will tell you in what order things should be cooked in, when to server them, what can be made in advance. It's trully delightful.

Grilling Season

2008-06-25T15:43:00.000-04:00

Every evening one of my neighbors grills something. I can smell from my back yard. I absolutely love the smell of grilled food. Too bad I no longer have a charcoal grill. I bought a gas grill out of convenience but I do miss the burgers I used to make in my tiny charcoal grill. I don't grill the tasteless burger patties they sell pre-packaged at the grocery store, I find it a waste of time and money. I usually make my own patties with ground beef. I searched all over for a great burger recipe and I found interesting ideas. The first one is made with brisket. Although it was delicious, it didn't really tasted like a burger. It was much closer to a sausage, not only the taste but also the red-ish color after it was grilled. I will definitely make it again.

The Burger Bar (by Tyler Florence)

2 pounds brisket, ground
Kosher salt and freshly ground black pepper
4 thin slices Swiss cheese
4 hamburger buns, split

Preheat a large cast-iron skillet to medium hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot skillet to make a nonstick surface.

Season the ground meat in a bowl with salt and pepper. Give it about 3 turns in the bowl with your hands or a big spoon and it's done. Shape into 4 patties. When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 for the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or 2 to melt. Remove the burgers to a plate. Rub the skillet with the folded paper towel again to clean it. Then toast the buns cut side down for about 1 minute, just to mark them. Serve the hamburgers in the buns with the accompaniments below.

Sauteed Mushrooms:
Saute 1 pound thickly sliced mushrooms in 1/4 cup olive oil with 2 sliced garlic cloves and 1 tablespoon fresh thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops fresh lemon juice to brighten the flavor.

Caramelized Onions:
Heat 2 tablespoons unsalted butter with 2 tablespoons olive oil in a large pan over medium heat. Add 2 onions, cut into 1/2-inch-thick slices, sprinkle with salt and pepper and cook slowly until well caramelized, 15 to 20 minutes.

Tomatoes with Sea Salt and Chives:
Thickly slice 2 pounds red and yellow beefsteak tomatoes, drizzle with olive oil, and sprinkle with sea salt and 1/2 bunch chopped fresh chives.

Bacon with Rosemary:
Lay out 1/2 pound sliced bacon on a baking sheet, strip leaves from 1 sprig rosemary and throw them on top with lots of cracked black pepper and roast at 400 degrees F until the bacon is crisp, about 10 minutes.

Herbed Horseradish Mayonnaise:
Stir together 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4 cup freshly minced herbs such as parsley, basil, chives or scallion, 2 tablespoons olive oil, a little squeeze of lemon juice, and salt and pepper.

Strolling Down the Neighborhood

2008-06-18T15:56:00.001-04:00

World Trade Week 2008 at The White House

2008-06-04T13:01:00.019-04:00

I am back and this time for good. After a long hiatus I am back in my kitchen, cooking, having fun, and sharing meals with dear friends.

This post has nothing to do with food or the lack thereof. I attended a Conference at the South Lawn at the White House last week, where the President talked about World Trade, Trade Agreements, and Fair Trade. It was quite interesting and I would like to share my pictures. The Secretary of Commerce, Secretary of Agriculture, Secretary of Labor, Ambassadors of South Korea, Panama, and Colombia attended. Here is the transcript of the event.

Molten Chocolate Cake Kit

2008-02-18T09:33:00.006-05:00

I am not a big fan of boxed cake mix but a co-worker was raving about this Williams-Sonoma cake so I gave it a try. The Molten Chocolate Cake Kit comes in a gorgeous gift box, wrapped in brown tissue paper and gold foil. Plus the picture of the website is mouth-watering and I love mini cakes - or mini everything for that matter. It was a little bit more than I expected. It's "oh so good" but "feel your arteries clogging as you eat" too. You mix two sticks of butter to the batter. Two?! Seriously?! It makes 10 mini cakes, which is way too many grams of fat per serving. Anyway, it tastes great but what wouldn't taste great with two sticks of butter?

Homemade Soft Pretzels

2008-01-14T13:52:00.000-05:00

Making Homemade Soft Pretzels seemed too daunting of a task for me. The worst part seemed to be placing the raw dough in boiling water with baking soda. That's until I saw on TV. It didn't seem that bad. It takes about 30 seconds for each one... it's works almost like making gnocchi but in a much larger scale since the pretzels are huge which translates in a lot less work. Anyway, I gave it a try and was very pleased with the results. They tasted great with just salt. During Football season it's the perfect snack to go with beer.

Homemade Soft Pretzels (by Alton Brown, Food Network)

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Double Chocolate Soufflé with Warm Fudge Sauce

2008-01-14T13:08:00.000-05:00

No need for any endorsements or disclaimers. With a name like this, it had to be out of this world. And indeed, it was decadent. I found a special on Souffles on a Cooking Light Magazine and picked this one to start 2008 on the right foot.

Sinfully rich and low in calories (yes, it tasted as good or better than souffles with a million calories per serving), this souffle got five-star ratings in my house. My husband declared himself full after our meal and not really up for dessert. I insisted he tried one, which he did and asked for more.

I refrigerated what was left and ate the following day. They deflated a little and didn't taste extraordinary like the ones out of the oven but they were still pretty good.

Double Chocolate Soufflé with Warm Fudge Sauce (adapted from Cooking Light Magazine)

SOUFFLÉ:
1/2 cup plus 2 tablespoons sugar, divided
3 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
1 1/4 cups fat-free milk
3 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1 large egg yolk
6 large egg whites

SAUCE:
1 tablespoon butter
1/3 cup sugar
2 tablespoons unsweetened cocoa
1 tablespoon all-purpose flour
1/2 cup fat-free milk
1/2 ounce semi-sweet chocolate, chopped

Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°.
To prepare the soufflés, lightly coat 6 (8-ounce) soufflé dishes with butter. Sprinkle evenly with 2 tablespoons sugar. Set aside.
Combine remaining 1/2 cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Gradually add 1 1/4 cups milk, stirring constantly with a whisk; bring to a boil. Cook 2 minutes or until slightly thick, stirring constantly with a whisk; remove from heat. Add 3 ounces chocolate; stir until smooth. Transfer mixture to a large bowl; cool to room temperature. Stir in vanilla and egg yolk.
Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into chocolate mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean.

To prepare sauce, melt butter in a small saucepan over medium-high heat. Add 1/3 cup sugar, 2 tablespoons cocoa, and 1 tablespoon flour; stir well with a whisk. Gradually add 1/2 cup milk, stirring well with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 ounce chocolate, stirring until smooth. Serve warm with soufflés.

Yield 6 servings (serving size: 1 soufflé and about 2 tablespoons sauce). Calories 315

I'm Back!

2008-01-14T12:50:00.000-05:00

I am [almost] all unpacked and settled into the new house. A month after we moved we had to pack again and travel to Brazil for my brother's wedding. BTW, the wedding was beautiful and the reception amazing. Nothing like being served amazing food with champagne flowing freely.Then we flew back home and the holiday season was upon us. It brought joy but also a lot of shopping trips, wrapping, and cooking.

I cooked up a storm for Christmas. Cookies, Trimmings, Dessert, Turkey - starting by brining, then roasting with a delicious cornbread stuffing, basting every 30 minutes - the whole nine yards. For New Year's, we chose a low-key option: very simple and quick dishes but decadent dessert and great champagne. Definitely much more relaxing and enjoyable.

Beautiful Fall Days

2007-10-19T10:01:00.000-04:00

The cold weather is yet to come. We are having record high temperatures for this time of the year. I am not complaining. The restaurants with patios and outdoor seating have been packed at lunchtime.

Washington, DC this week

I am moving!

2007-09-24T09:06:00.000-04:00

I am on a countdown. We are moving in less than 2 weeks and I couldn't be busier. I miss cooking so much but I would have to choose between cooking and packing - and guess what I have to do? We only know how much we accumulate when we move. I am not a pack rat. I Spring clean my house every year, donate things I haven't used, give away things I don't find a use for. But we still have tons of things to pack and move. Our new place is less than 8 miles from our current place. However, 8 miles in a town where traffic is jammed at 5 in the morning can add up. So we are moving 8 miles closer to work. Our goal is to shorten our commutes into something more manageable.

Fall is my favorite cooking season. I am taking 5 minutes here and there to read the Fall Food posts on my favorite blogs. Mouth-watering recipes, breathtaking colors, I can almost smell their dishes from my computer screen.

When I thought nothing else could be made with Zucchini

2007-09-24T08:54:00.001-04:00

Zucchini is one of my favorite vegetables. I often make roasted Zucchini, Zucchini Frittata, Zucchini Tempura, and so many other things. I thought nothing else could be made out of ordinary with Zucchini... I was wrong. This dish is fresh, delicious and has only 80 calories per serving. It is great as a side dish or a refreshing snack.

Grilled Zucchini Rolls with Herbs and Cheese (from Healthy Appetite with Ellie Krieger)

3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat's cheese **
1 tablespoon freshly minced parsley leaves
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves

Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.

Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

** I used soft ripened goat cheese instead.

Signs of fall are everywhere

2007-09-24T08:49:00.000-04:00

Indulgence

2007-09-13T12:41:00.000-04:00

The meaning of indulgence has changed in so many ways for me lately. Before I would indulge myself with a decadent dessert, an exotic dish, a 5 star restaurant, a massage, a bottle of champagne... Now sleeping past 6 am is my biggest indulgence. I had a long and stressful day on Tuesday. When I got home I decided to indulge myself with spicy crab cakes and beer.

I live very close to Maryland -- famous for blue crabs. Every restaurant and every family pride themselves with their own take on crab cakes. Restaurants like Clyde's have a very light crab cake that hasn't much there besides crab meat. That's the recipe I make more often. This time I made a hot and spicy recipe.

Light and Spicy Crab Cakes

1 pound lump crabmeat, shell pieces removed
1-1/3 cups fresh breadcrumbs
1/3 cup minced green onions
1/3 cup chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon 2% low-fat milk
2 teaspoon hot sauce
2 teaspoon Old Bay Seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
4 egg whites
1-1/3 cups fresh breadcrumbs
2 tablespoons vegetable oil, divided
Lemon wedges (optional)

Combine first 10 ingredients in a bowl; stir well. Divide crabmeat mixture into 8 equal portions. Place 1-1/3 cups breadcrumbs in a shallow dish. Dredge crabmeat portions in breadcrumbs, shaping into patties about 3-1/2 inches wide and 1/2 inch thick.
Heat 1 tablespooon oil in a large nonstick skillet over medium-highheat. Add 4 patties, and cook 3 minutes. Carefully turn patties over,and cook 3 minutes or until golden. Repeat procedure with the remaining oil and patties. Serve with lemon wedges, if desired.

Taste Savor Cherish

2007-08-28T13:21:00.000-04:00

Not as much fun...

2007-08-28T12:56:00.000-04:00

I haven't posted anything in such a long time. I am still cooking, it's just that I am not cooking fun things. When my son started on table foods I was determined that he would eat healthy and flavorful foods. It has proven to be much harder than I expected. Of course, I am thrilled to be able to cook from scratch with fresh produce and organic ingredients. But when you have to cook everyday it becomes a chore rather than a hobby. I had to come up with new recipes eliminating some of my favorite things: cooking with wine, shellfish, spicy dishes, etc. There is also the after-dinner cleanup of my entire kitchen and dining room -- he is in the throwing stage.
He's a great eater though. He doesn't have any problems with new spices, veggies, unusual flavors. Soon he'll be old enough to eat anything and everything and I will be back to adventurous recipes.

Here is a delicious cupcake recipe I made a couple of weeks ago:

Carrot Cupcakes with Cream Cheese Frosting (Healthy Appetite with Ellie Krieger)

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural applesauce
1/2 teaspoon vanilla
1 1/2 cups finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped walnuts
4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.
Nutritional Analysis per Serving Calories: 236

Dinner at The Inn at Little Washington

2007-07-28T13:15:00.000-04:00

The day I have been dreaming about finally arrived. My husband and I had dinner at The Inn at Little Washington to celebrate our 5th anniversary. I have followed Chef Patrick O'Connell's amazing creations for a long time. I have both cookbooks he published, I read about his story -- which is remarkable because he broke the first restaurant rule: location. He opened a small restaurant in a village in the foothills of the Blue Ridge Mountain in 1978 - 70 miles from Washington, DC. It's no wonder the restaurant grew and turned into one of the "Top 10 Best Restaurants in the World" rated by The International Herald Tribune. Patrick O'Connel, an entirely self taught chef, is a gifted artist. His recipes appeal to your eyes and taste buds. Everything is virtually perfect. The restaurant is pure luxury and romance, creating an an enchanting setting. The restaurant opens only for dinner and has a fixed price for a four course dinner. Words cannot describe the perfection of each course and the decadent desserts.

It is most definitely a place for special occasions, where at the fixed price of $168 per person not including beverages, tax, and gratuity, a couple can easily spend $500 for dinner. I can say, in my case, our experience was priceless.

My First Course: Macaroni and Cheese with Virginia Country Ham and Shaved Black Summer Truffle
My second course: Pecan-Crusted Soft Shell Crab Tempura with Italian Mustard Fruit
My Main Course: Pan Roasted Maine Lobster with Baby Spinach, Grapefruit and Citrus Butter Sauce
And For Dessert: Seven Deadly Sins

One of the most delicious things I tasted in my entire life was my husband's second course:
"Fire and Ice: Seared Tuna Sashimi with Daikon Radish and Cucumber Sorbet".

Here are some of our choices:

First Course Selections

A Quartet of Island Creek Oyster Slurpees
Prawns on Charred Onions with Mango Mint Salsa
Poached Pullet Egg in Oxtail Consommé with Morels and Asparagus
Fire and Ice: Seared Tuna Sashimi with Daikon Radish and Cucumber Sorbet
Carpaccio of Herb Crusted Baby Lamb with Tabouli and Rosemary Mustard
Our Chilled Seafood Sampler: Lobster Maki, Tuna Tartare and Ceviche of New Zealand Sea Bream
Our Morel Mushroom Pizza with Fontina Cheese and Virginia Country Ham

Second Course Selections

Fennel Sorbet with Cucumber and Celery “Martini”
Pecan-Crusted Soft Shell Crab Tempura with Italian Mustard Fruit
Minced Squab with Virginia Peanuts and Local Shiitake Mushrooms in Hoisin Sauce with Baby Romaine Lettuce Leaves
A Marriage of Hot and Cold Foie Gras with Homemade Quince Preserves
Morel-Dusted Diver’s Scallop and Signal Crawfish on Carmellini Beans Dressed with Old Solera Vinegar
Roasted Eggplant Raviolis in a Tomato Basil Butter Sauce with Medallions of Maine Lobster

Main Course Selections

Pan Roasted Maine Lobster with Baby Spinach, Grapefruit and Citrus Butter Sauce
Pistachio-Crusted Colorado Lamb Loin on Potato Rösti with Carrot Ginger Essence
Beef Two Ways: Pecan Crusted Barbeque Short Rib, Paired with a Miniature Filet Mignon Wrapped in Swiss Chard
Veal Parmesan Reincarnated: Prosciutto Wrapped, Pan Roasted Loin of Veal with Spinach Raviolini and Parmesan Broth
Pepper Crusted Tuna Pretending to be a Filet Mignon Capped with Seared Duck Foie Gras on Charred Onions with a Burgundy Butter Sauce
Medallions of Rabbit Loin Wrapped in House Cured Pancetta Surrounding a Lilliputian Rabbit Rib Roast Resting on a Pillow of English Pea Purée
Sesame Crusted Atlantic Halibut with Baby Shrimp and Artichokes
Our Steak and Kidney “Pie” with Veal Kidneys, Tenderloin of Beef, and Button Mushrooms

Dessert Selections

White Chocolate Ice Cream with Hot Dark Chocolate Sauce
A Painter’s Palette of Seasonal Sorbets
A Ménage à Trois of Rhubarb
Fromage Blanc and Passion Fruit Cheesecake with Passion Fruit Sauce
A Chocolate Mint Fantasy: Our Mint Ice Cream Festooned with Chocolate Streamers
Our Southern Butter Pecan Ice Cream Sandwich with Hot Caramel Sauce
A Trio of Chocolate Desserts: Black Forest Mousse Bombe, Chocolate Crème Brûlée and Bitter Chocolate Soufflé
Seven Deadly Sins: A Sampling of Seven of Our Most Decadent Desserts
Pineapple “Ravioli” in Kaleidoscopic Flavors
A Checkerboard Terrine of Pistachio and White Chocolate Ice Cream with Blackberry Sauce

Coconut Chicken Sate with Spicy Peanut Dipping Sauce

2007-07-21T21:06:00.000-04:00

The results were out of this world. The marinate kept the chicken moist during the grilling process and the coconut added a very special flavor. This Thai inspired dish is nutritious and low-fat ingredients. Served with Jasmine rice.

Coconut Chicken Sate with Spicy Peanut Dipping Sauce (adapted from Healthy Appetite with Ellie Krieger )

1/2 cup low-sodium chicken stock
1/2 cup lite coconut milk
2 tablespoons low-sodium soy sauce
1 shallot, sliced thin
1 clove garlic, minced
1 tablespoon brown sugar
1/2 teaspoon lime zest
1 tablespoon minced fresh ginger
1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
8 (8-inch) bamboo skewers, soaked for 20 minutes
3/4 cup Spicy Peanut Dipping Sauce, recipe below
2 tablespoons minced fresh basil or cilantro leaves

In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
Brush a nonstick grill pan with olive oil or canola oil and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)

Spicy Peanut Dipping Sauce:

1/2 cup natural creamy peanut butter
1/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon chili flakes
1 teaspoon red curry paste
1 shallot, peeled and roughly chopped
Place all ingredients in blender and blend until smooth.
Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.
Yield: about 1 1/4 cups

Siteseeing

2007-07-20T12:09:00.000-04:00

Sometimes I am halfway through a recipe and find out I don't have one ingredient. Bummer. What do I do? I usually surf the web looking for substitutions but it takes time to find the right answer for my question. I learned about http://www.switcheroo.com also known as Cook's Thesaurus. It covers ingredients, substitutions and all kinds of interesting facts about food.

Wrong Perception

2007-07-09T08:54:00.000-04:00

I had the perception that Refried Beans was an unhealthy dish. I guess it could be, depending on how you make it. I watched a cooking show with Ellie Krieger - a nutritionist who comes up with mouth-watering recipes that are healthy as well - where she made this recipe. I tried at home and it tasted great. I served with rice and spicy chicken.

Refried Beans (From Healthy Appetite with Ellie Krieger)

1 tablespoon olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1 teaspoon ancho chili powder, or other chili powder
1 (15-ounce) can pinto beans, low-sodium, drained and rinsed
2/3 cup low-sodium chicken broth, plus more if needed
Salt and pepper
2 tablespoons chopped fresh cilantro leaves

Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.

Brown Sugar-Glazed Sweet Potato Wedges

2007-07-09T08:47:00.000-04:00

There has been huge "posting gaps" on my blog. My last post was several days ago. I have been cooking but I am too tired and always in a hurry to remember what I have made and take pictures. That's too bad. I miss sharing my cooking experiences with friends and fellow bloggers. I will try to be more disciplined from now on and post more often. The next recipe is quick and easy, although it seems to be a fall recipe, it works for summers too. It can be made ahead and served room temperature.

Brown Sugar-Glazed Sweet Potato Wedges

1/4 cup light butter
3/4 cup packed dark brown sugar
1/4 cup water
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 (3-inch) cinnamon stick
4 pounds sweet potatoes, peeled, cut in half crosswise, and cut into 1/2-inch wedges

Preheat oven to 400°.
Melt butter in a medium saucepan over medium heat. Add sugar, water, salt, nutmeg, ginger, and cinnamon; bring to a simmer. Cook 5 minutes, stirring frequently. Discard cinnamon stick. Combine sugar mixture and potato wedges in a large bowl; toss well to coat. Arrange potato mixture on a large jelly-roll pan lined with parchment paper. Bake at 400° for 30 - 40 minutes or until tender, stirring after 20 minutes.

Spicy Shrimp Cakes with Corn and Avocado Salsa

2007-06-27T07:06:00.000-04:00

This recipe will knock your socks off. Or may I say, knock your flip-flops off since it's summer time. The Spicy Shrimp Cakes are delicious and healthy. It's one of the quickest recipes I've made in a while. Delicious, quick, and healthy - it doesn't get much better than this.

Spicy Shrimp Cakes with Corn and Avocado Salsa

1 pound medium shrimp, peeled and deveined
1 cup finely chopped red bell pepper
1 garlic clove, minced
1/4 cup thinly sliced green onions
3 tablespoons reduced-fat mayonnaise
1 tablespoon fresh lime juice
1 1/2 teaspoons hot sauce

1 teaspoon old bay seasoning
1/2 teaspoon sugar
1/4 teaspoon salt
1 large egg
1/4 cup finely chopped fresh cilantro
3/4 cup homemade whole wheat breadcrumbs **

SALSA:
1 cup frozen white corn, thawed
3/4 cup diced peeled avocado
1/4 cup chopped fresh cilantro
3 tablespoons finely chopped red onion
1 tablespoon fresh lime juice
1/4 teaspoon salt

** Homemade breadcrumbs: Remove crusts from the bread and process in a food processor until you get a fine bread crumb. Set aside.

Place shrimp in a food processor; pulse until finely chopped. Set aside.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper to pan; sauté 3 minutes. Add garlic to pan; sauté for 1 minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions, and the next 6 ingredients (through egg), stirring well. Stir in cilantro and breadcrumbs. Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Chill at least one hour.

Preheat oven to 375 degrees. Place shrimp cakes on a baking sheet lined with parchment paper. Bake for 25 minutes or until light brown.

To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.

Yield 10 servings CALORIES 121

Small Internet World

2007-06-25T10:03:00.000-04:00

I first read about it on Ana's Blog who found the recipe on Agdah's Blog. It is so colorful and uplifting I had to try.The concept is simple, several layers of Jell-o, making a beautiful rainbow. I adapted a little to make it lower in calories. I used sugar-free jell-o and no coconut milk from the original recipe.
Here is how I made it: Prepare each Jell-o package as instructed using less water (1 1/2 cups instead of 2 cups). Pour half into a dessert bowl, cover, and refrigerate until firm. Mix the other half with 1 tablespoon of condensed milk. Pour on top of the last layer. Refrigerate until firm and repeat with next flavor. I used three flavors. Yield 4 servings - 80 calories each.

Glazed Julienne Carrots

2007-06-25T09:49:00.000-04:00

I have two challenges now that my son can eat table food:
1. Serve fresh and organic veggies every night
2. cook something appropriate for a 1-year-old
I want him to experiment and experience a variety of flavors and textures, keeping in mind chocking hazards for a little guy who is learning to chew and swallow.
It isn't easy. I have been trying a lot of different things so we don't get bored. I found some recipes he just loved - and my husband loved them too. Glazed Julienne Carrots is one of the winners.

Glazed Julienne Carrots

2 tablespoons reduced-calorie margarine
1/4 cup firmly packed brown sugar
4 cups (2-inch) julienne-cut carrot
1/4 teaspoon salt
1/4 teaspoon pepper

Melt margarine in a large nonstick skillet over medium heat; add sugar, stirring until melted.
Add carrots, salt, and pepper and cook 10 minutes, or until carrots are crisp-tender, stirring occasionally. Remove from heat and serve.
Yield 8 servings (serving size: 1/2 cup) CALORIES 57

Parting With Cooking Spray

2007-06-18T08:36:00.000-04:00

I have never been a Cooking Spray Aficionado. The claims seemed so unreal, 0 calories, natural flavor, blah, blah, blah. I can't deny it comes in handy when I'm cooking. Sometimes I just don't feel like brushing olive oil on pots and pans several times a day. The breaking point came with a Calphalon Pasta Pot I purchased. I read the insert and it warns you not to use cooking spray otherwise you can stain your stainless steel pot. They recommended a Spritzer (aka oil sprayer). It was a no-brainer. No chemicals, my favorite olive oil, protecting the environment by substituting aerosol cans with refillable spray bottles... I was sold.

I bought one at Target, came home and it didn't work. I decided to do some online research before buying another one. After reading awful reviews of several sprayer makes, I found Misto at Amazon. I purchased two of them and couldn't be happier. One for Extra Virgin Olive Oil and one for Canola Oil. They are handsome and practical, it benefits my family and the environment - it's a win-win situation.

Not Reallly a Carrot Souffle

2007-06-14T09:11:00.000-04:00

I made this Carrot Souffle last night on the side of grilled chicken. In fact, it isn't a real souffle because the egg whites aren't beaten. It still resembles a souffle because of its light texture. It's low in calories and pairs well with turkey, chicken, or ham.

Carrot Souffle (Adapted from Cooking Light)

7 cups chopped carrot (about 2 pounds)
1/2 cup granulated sugar
1/4 cup fat-free sour cream
3 tablespoons all-purpose flour
2 tablespoons light butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
Cooking spray
1 teaspoon powdered sugar

Preheat oven to 350°.
Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.
Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar.

8 servings (serving size: 1/2 cup) CALORIES 187(25% from fat)

My Son's Birthday Party

2007-06-14T08:26:00.000-04:00

My son's birthday party was a blast. I didn't make any of the food myself because I really wanted to enjoy every minute of it without being wiped from cooking and cleaning my kitchen. I called several bakeries in town because I wanted something beyond a custom cake. I was fixed on a "Cupcake Cake" - which is made of vanilla and chocolate cupcakes together, decorated as a whole cake. I saw it somewhere and found so adorable. The only issue was that nobody I talked to had heard or made such thing. I then went in person to one of the bakeries and convinced them to give it a try. They couldn't guarantee how it would turn out or if the icing was going to separate and break. I took the risk. I also ordered some Star Fish cookies to go with the theme "Finding Nemo" and some cute Brownie Pops. Several people asked me why the Popsicles weren't melting on the table but they weren't real Popsicles. They were chocolate covered brownie on a stick with sprinkles. So cute. Behind the table, on my buffet there were the party favor pails. I used Beach Pails and Shovels instead of the usual bag, covered the inside with some colorful tissue paper and goodies (little toys and boardbooks). It was so much fun, I'm looking forward to his next birthday!

Summer Salad

2007-05-29T10:03:00.000-04:00

Chicken marinated in sesame ginger sauce, grilled, topped with fresh Parmesan cheese. Organic greens tossed with sesame ginger dressing, grilled chicken and toasted almonds. Served on a bowl of thin cucumber slices. Refreshing and perfect for a hot day!

Cut Back the Calories

2007-05-23T10:38:00.000-04:00

The urge to bake hit me last weekend. I picked up a cookbook where I had some recipes bookmarked. I actually chose one that didn't sparkle my interest the first time I saw it. It's funny how my taste and interest change overtime. It happens to so many things. Sometimes I put away a pair of earrings I no longer like, few months later I find it and all of a sudden I like them again. Same thing happens with recipes. When I browse my cookbooks I put a sticky to mark the recipes I want to make. If I go back to the same book months later chances are I will unmark some and mark others I wasn't interested in the first time around. The recipe was an Upside Down Pineapple Cupcake made with ginger, whole wheat flour, fat free sour cream and brown sugar. Both recipes are very health conscious, cutting down and replacing ingredients without compromising the flavor and texture.

Pineapple Upside-Down Cupcake (light and low-fat)

2 Tbs. light butter, melted
1/4 cup brown sugar
6 maraschino cherries
8 oz. crushed pineapple (canned)
1 cup white flour
3/4 cup whole-wheat flour
2/3 cup granulated sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground ginger
2/3 cup 2-percent buttermilk
1/3 cup unsweetened applesauce
2 egg whites
1 tsp. vanilla extract

Preheat oven to 400 degrees and lightly spray a muffin tin with nonstick cooking spray. Mix butter and sugar, then place a dab into each cup of a six-cup muffin pan. Place a cherry in the center, then add crushed pineapple around that. Fresh pineapple won't work well for this recipe.

In a medium-size bowl, mix dry ingredients - flour, sugar, powder, salt and ginger. Make a well in the middle once it's thoroughly mixed, then pour in the buttermilk, applesauce, egg whites and vanilla extract.

Combine the wet ingredients with the dry until thoroughly moist and mixed through. Fill each of the six muffin cups, then bake for 18 to 20 minutes. Let cool for at least 10 minutes, then invert on a rack and serve.

Strawberry Swirl Loaf (light and low-fat)

1/3 cup strawberry jam *
3 tablespoons chopped walnuts, toasted
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup sugar
1/4 cup butter, softened
2 teaspoons grated lemon rind
1 teaspoons vanilla extract
1 large egg
1 large egg white
3/4 cup fat-free sour cream
Cooking spray

* Don't use sugar-free jam for this recipe. You will have the best results with natural jams with no sugar added. I particularly like the brand 365 Organic (made by Whole Foods).

Preheat oven to 350°.
Combine jam and walnuts in a small bowl.

Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk. Combine sugar, butter, lemon rind, 1 teaspoon vanilla, egg, and egg white in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.

Spread half the batter into an 8 x 4-inch loaf pan coated with cooking spray. Spoon jam mixture over top, leaving a 1/4-inch border. Spread remaining batter over raspberry mixture.

Bake at 350° for 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Unwinding Outdoors

2007-05-18T13:49:00.000-04:00

What Happened to the Restaurant?

2007-05-18T08:12:00.000-04:00

One night last week, my husband and I talked about a restaurant we used to go before we moved here. The place is just 20 minutes away - on the weekends, during the week you can plan to drive 20 mph in a highway that looks like a parking lot. It was a Mongolian Barbecue style restaurant with a great bar. It was always jam-packed after work hours. It seemed that it was a great spot for happy hours. Located across the street from the metro station, in a very popular neighborhood, had great food, hip decor, good atmosphere, had everything going for it. We drove there, parked on the street, looked where the restaurant was located... What happened to the restaurant? It was gone. I can't imagine why. It was always so busy. A Lebanese Restaurant opened in the same location. We were disappointed and considered other restaurants on the same street we have been to. But we decided to stay and try this new place. I am glad we did. Their food was great. We ordered Sfiha for appetizer and kebabs for lunch. The kebabs were served with flat bread and a delicious rice made with almonds, pine nuts and Cinnamon. The spices used in Lebanese cuisine are not something we eat everyday so the flavors stand out. I've got to try some Lebanese recipe at home.

Just Because

2007-05-18T07:55:00.000-04:00

I bought this cute brioche mold at Williams-Sonoma. I didn't plan either on making brioche or buying something that day. I went to the shopping mall for some storage furniture for the baby room and ended up checking out Williams-Sonoma just because. I bought some dish towels I needed and this cute brioche mold. When I looked at this form, I instantly remembered the bakeries in Brazil. I could smell brioches being baked. I couldn't resist. It's funny how memories are made of. Brioche brings back aromas and tastes from my childhood. The box came with a standard recipe. I'll give it a try hoping they will be as good as the ones I remembered.

Ops, I did it again

2007-05-04T10:44:00.000-04:00

It all started with an enticing recipe from the food section of the Washington Post. A combination of bay scallops, cinnamon, orange, chickpeas, and cucumber seemed interesting. In my mind it would be savory and sweet, aromatic, and exotic. Last night I made this recipe and it went from the stove to the trash can. It tasted bad and smelled even worse. That was my second failed attempt to make scallops. I have to admit that both recipes were exotic and edgy, but I have no clue what went so wrong. The first time I made sea scallops and lentils with two time consuming sauces, one made of apple cider, the other one made of mascarpone cheese. It turned out tasteless and not worth the time and money I put into it. The second recipe of Bay Scallops with orange and cinnamon came out inedible. From now on, scallops are banned from my kitchen.

Chili-Glazed Tofu over Asparagus and Rice

2007-05-03T14:23:00.002-04:00

Tofu can be pretty boring if served plain. Luckily there are several ways to infuse tofu with flavor. Here is one of my favorite recipes. I made it last week and wasn't expecting too many stars from my husband's review. When he asked why I didn't make more tofu I knew it passed the test.

Chili-Glazed Tofu over Asparagus and Rice

4 cups water
4 ounces long-grain rice
2 1/4 cups chopped asparagus (about 1 pound)
1 tablespoon peanut oil
1 tablespoon sugar
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon bottled minced ginger
1 teaspoon hot chili sauce with garlic
1 pound extrafirm tofu, drained and cut lengthwise into 9 pieces
1 teaspoon salt, divided
1/4 teaspoon black pepper
3/4 cup preshredded carrot
3/4 cup currant
1 teaspoon dark sesame oil

Bring 8 ounces water to a boil in a 2-quart saucepan. Add rice, boil 10 minutes. While rice cooks, blanch asparagus in boiling water for 1 minute. Drain.
Heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger, and chili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper. Add tofu to pan; cook 3 minutes on each side or until browned. Add soy sauce mixture; cook 20 seconds, stirring constantly. Remove from heat. Combine rice, asparagus, 1/2 teaspoon salt, carrot, currant, and sesame oil. Serve tofu over rice.

Basil Shrimp with Feta and Orzo

2007-05-03T14:21:00.000-04:00

Another great recipe for a weeknight dinner. It is low in fat, low in calories, and can be made ahead and baked when you are ready to serve.

Basil Shrimp with Feta and Orzo

1/2 cup uncooked orzo (rice-shaped pasta)
2 teaspoons olive oil, divided, more for coating pan
1 cup diced tomato
3/4 cup sliced green onions
1/2 cup (2 ounces) crumbled feta cheese
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound large shrimp, peeled and deveined
1/4 cup chopped fresh basil

Preheat oven to 450°. Coat a large shallow baking pan with olive oil.
Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared baking pan. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Seal with aluminum foil. Bake at 450° for 25 minutes or until the shrimp are done. Drizzle with 1 teaspoon oil and serve immediately.

Spaghetti with Stuffed Meatballs

2007-05-03T14:07:00.000-04:00

The Williams-Sonoma catalog published this recipe with mouth-watering pictures. I adapted the recipe to lower the calories by using light ingredients and baking instead of frying. It turned out really good. Even my husband who doesn't like ground beef liked it. This recipe is great for gatherings because it can feed a crowd on a budget.
This dish + friends + red wine = party.

Spaghetti with Stuffed Meatballs (adapted from Williams-Sonoma)

1/3 cup skim milk
1 cup fresh bread crumbs
3 lbs. lean ground beef
1/3 cup minced fresh flat-leaf parsley, plus more for garnish
3 eggs, lightly beaten
3 garlic cloves, minced
1 3/4 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/3 lb. mozzarella or provolone cheese, cut into 1/2-inch cubes
About 6 cups homemade tomato sauce
2 lb. spaghetti, cooked and drained
Grated Parmigiano-Reggiano cheese for serving

Pre-heat oven to 400 degrees.

In a large bowl, combine the milk and bread crumbs. Add the ground beef, the 1/3 cup parsley, the eggs, garlic, salt and pepper. Mix briefly with your hands. Form the mixture into 2-inch balls. Press a mozzarella cheese cube into the center of each ball, sealing it inside.

Place meatballs on a baking sheet lined with parchment paper. Bake for 20 minutes or until done.

Pour the tomato sauce into the pan and bring to a simmer over medium-high heat. Add the meatballs, reduce the heat to medium-low, cover and simmer until cooked through, about 30 minutes. Uncover and cook for 10 minutes more.

Put the pasta in a warmed large, shallow bowl. Top with the sauce and meatballs and garnish with parsley. Serve immediately and pass the Parmigiano-Reggiano cheese at the table.

Serves 10 to 12.

Tuna Steak with Creamy Wasabi and Sauteed Edamame

2007-05-01T20:21:00.000-04:00

There is no such thing as too much seafood. Most of the dishes I make have something from the ocean in it. This week I had some tuna steaks and wasn't sure how to make them. I could either use a newer recipe I made a couple of weeks ago and I really liked or try a brand new recipe. I went with the new recipe and I am so glad I did. This recipe is delicious and easy. It was the first time I sauteed edamame. I always have edamame with coarse salt for snack (yum!) but garlic, ginger, and soy sauce kicked it up a notch.

Tuna Steak with Creamy Wasabi

2 teaspoons wasabi paste
1/4 teaspoon salt
4 (6-ounce) tuna steaks
1/4 cup low-fat mayonnaise
1/4 cup fat-free sour cream
1 tablespoon low-sodium soy sauce
1 tablespoon olive oil
Salt and black pepper

Combine wasabi and soy sauce. Stir in mayonnaise, sour cream, and salt.
Prepare a grill pan with olive oil over high heat (or use the skillet used to sautee edamame, recipe below). Sprinkle black pepper and salt over tuna steaks. Grill 5 minutes on each side or until desired degree of doneness. Serve with wasabi cream.

Sauteed Edamame

2 teaspoons sesame oil
2 cloves garlic, minced
2 teaspoons minced fresh ginger
16 ounces frozen shelled edamame, thawed
2 tablespoons reduced-sodium soy sauce

Heat sesame oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add edamame and soy sauce and cook 2 to 3 minutes, until golden brown, stirring frequently. Remove from heat and serve.

Going Green

2007-04-24T20:13:00.000-04:00

Over the last few months I have been making an effort to be environmentally conscious. It wasn't something imposed to me. It can't be. It should be something coming from your heart. One day, several months ago, I was taking my garbage out and I found myself mesmerized by the amount of trash I generated in a couple of days. Multiple that by 365, you do the math...
My approach has been "one step at the time". I knew I couldn't make major changes overnight. I have been taking baby steps, but even baby steps made a huge difference sooner than I thought. Every time I went to a home improvement store over the last few months, I bought fluorescent light bulbs. I have replaced all light bulbs, 3 at the time. I now buy concentrated cleaning products and try to find everything as natural and biodegradable as possible. I look for locally grown and organic produce. I am eating more meatless meals a week. I take my own tote bags to the grocery store. And the usual, recycling everything I can. I still have a long way to go but I feel that I am on the right path.

It's Strawberry Season

2007-04-20T19:10:00.000-04:00

The grocery stores are filled with fresh strawberry. Some have signs "First of the Season". I bought two boxes but it didn't taste sweet as they advertised. What to do with them? Strawberry Sauce came to mind. My husband is crazy about Angel Food Cake and Strawberry Sauce goes wonderfully with Angel Food Cake. This sauce is also great with pound cake, shortcake, and over ice cream.

Strawberry Sauce

2 cups sliced strawberries
2/3 cup water
1/2 cup sugar (use only 1/4 cup sugar if you are eating with something very sweet such as ice cream)
1 tablespoon balsamic vinegar

Combine sliced strawberries, water, sugar, and balsamic vinegar in a medium saucepan. Bring to a boil; simmer until reduced to 3/4 cup (about 15 minutes). Cool. It's even better the next day. Keep in the fridge.

Bye Bye Cold Weather

2007-04-20T18:50:00.000-04:00

This season has been unusually cold. We had snow over Easter weekend! I heard it's the coldest April since 1975. Finally, the weather forecast is calling for glorious spring days ahead. I made some Turkey Chili last night as a farewell to what seemed the last cold and gray day of the season. This chili was healthier than most recipes. I used lean ground turkey and low-fat cheese and sour cream.

Turkey Chili (light)

1/4 yellow onion, chopped

4 ounces turkey breast, ground
2 teaspoons olive oil, extra virgin
1/2 cup canned tomatoes, diced
1/2 cup kidney beans (canned without salt)
1/4 cup corn, yellow, frozen
4 slices jalapenos, sliced
1/2 teaspoon chili powder
1/8 teaspoon seasoning, cajun
1/2 ounce low-fat cheddar cheese
2 tablespoons sour cream, fat-free

In a medium saucepan, saute onion in olive oil until light brown. Add ground turkey and cook until tender and the liquid has evaporated.
Add tomatoes (undrained), kidney beans, corn, jalapenos (chopped), chili powder, and Cajun spice; stir to combine. Cover and reduce heat to low and simmer for 20 minutes, stirring occasionally and adding water if necessary to maintain stew consistency.
Garnish with shredded cheese and sour cream.

Balsamic-Glazed Tuna Steak

2007-04-18T20:02:00.000-04:00

Planning menus ahead is making my weeknights so much easier. I go grocery shopping with a few dishes in mind and also open to buy anything else looking good at the store. I found gorgeous tuna steaks when I stopped by to get shrimp for another dish. I wasn't sure how I was going to make it. The requirements were the same as always: quick, healthy, and easy. The Balsamic-Glazed Tuna Steak recipe definitely fit the bill.

Balsamic-Glazed Tuna

Cooking spray
1 1/4 teaspoons coarsely ground black pepper
1/4 teaspoon course sea salt
2 tuna steaks (about 3/4 inch thick)
1/4 cup fat-free chicken broth
1 tablespoon balsamic vinegar
4 teaspoons dark brown sugar
1 tablespoon soy sauce
1/2 teaspoon cornstarch

Preheat a grill pan coated with cooking spray over medium heat. Sprinkle pepper and salt generously over tuna. Place fish in pan; cook 3 minutes on each side until medium-rare or desired degree of doneness. Remove from heat. Using the same pan, combine broth, vinegar, sugar, soy sauce, and cornstarch. Bring to a boil; cook 1 minute, stirring constantly. Spoon over tuna steaks.

Fresh Basil

2007-04-14T17:30:00.000-04:00

Live basil on my kitchen counter. They are sold with their roots intact in a bag with water. However, they aren't meant to be potted. They are kept in water but last only a few days. At least I will have some fresh basil at my finger tips this weekend. My kitchen smells so basily.

Today from Whole Foods

2007-04-14T17:20:00.000-04:00

I was browsing the wine isles at Whole Foods and bumped into a small wine tasting of Portuguese Wines. I tried a white wine and was told that it goes well with shrimp and feta cheese. It's such a coincidence that I am having a dish with shrimp and feta cheese for dinner tonight.

Easter Sunday

2007-04-10T13:47:00.000-04:00

I had a very rough week before Easter. My son was sick with a respiratory infection that kept my husband and I busy 24 hours a day. He finally started to get better on Friday but I had a ton of work to catch up to. The last thing in my mind was cooking. I even considered ordering something for Easter. Then my memories of Easter Feasts in Brazil changed my mind -comprised of traditional Portuguese dishes, desserts, and chocolate. I sure wouldn't have the time and energy to make anything time consuming. I decided on Salmon because it's easy and doesn't usually require marinates and such. The chosen recipe was "Salmon with Brown Sugar and Black Peppercorn". Brown sugar added a nice color and flavor to the dish without making it sweet. I served with a side of Roasted Asparagus.

Later that evening I couldn't help myself. I bought some Linzer cookie cutters for Easter and really wanted to bake something. As exhausted as I as, I was able to make one batch, staying up late and asking myself why I baked the cookies instead of going to bed early. Tiring but fun nonetheless.

Almond Linzer Cookies

1/2 cup almond, toasted and unsalted
1 cups flour
1/2 cup granulated sugar
1/2 tsp baking powder
1/4 tsp salt
1 stick butter, unsalted
1 egg
2 tsp almond extract
Raspberry or Apricot preserves
Powdered sugar

Use a food processor or blender to process almond until it's the consistency of a fine meal.
Cream butter and sugar. Beat until sugar dissolves and blends into the butter. Add egg and almond extract, beat until light and fluffy. Combine dry ingredients and add to batter, stirring to blend. Wrap and refrigerate for at least 2 hours.
Roll the dough between parchment paper. Cut rounds with a plain or fluted cutter. With 1/2 of the rounds, cut out in the middle of each one using a smaller cookie cutter or Linzer cookie cutters.
Bake on cookie sheet lined with parchment paper at 400 F for 5-8 minutes or until the edges begin to brown. Remove the cookies from the oven. Let cool completely.
Spread raspberry or apricot preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the preserves in the middle and the confectioners' sugar on the top.

Salmon with Brown Sugar and Black Peppercorn

3 tablespoons light brown sugar
2 tablespoons butter
1/4 cup Dijon mustard
2 tablespoons soy sauce
1 tablespoon finely grated ginger
1/2 tablespoon whole black peppercorns, lightly crushed
Olive Oil
Salt
8 salmon fillets, 6 ounces each

Preheat oven to 400 degrees.
Melt the brown sugar and butter in a small sauce pan over medium heat. Remove from the heat and whisk in the mustard, soy sauce, half the peppercorns, and ginger. Let cool. Place salmon (skin down) on large glass baking dish lined with parchment paper. Brush fillets with olive oil and sprinkle salt. Coat fillets with brown sugar mixture and sprinkle remaining black peppercorns. Place in the oven for 15 minutes or until fillets are cooked through.

Super Light Version of Curried Shrimp

2007-04-02T11:04:00.000-04:00

I missed my friend P's birthday celebration because my son was a little sick. The following Monday she raved about the Indian Restaurant they went to. She talked about the mouth-watering dishes and the dessert they made at their table. I couldn't stop thinking about Indian Food. However, going to an Indian Restaurant means overeating and I am trying to eat smaller portions and fewer calories. I remembered making a light curried shrimp a while ago that was delish and quick. So I went back to my recipe files and found it. Recipe - check; Shrimp - check; Curry - check; A few minutes later I had a satisfying and healthy dinner. I served with brown rice instead of white.

Light Curried Shrimp

Ingredients
1/4 yellow onion, whole
1/2 teaspoon olive oil, extra virgin
1 lb shrimp, peeled and deveined, raw
1 teaspoon flour, all-purpose
2 fluid ounces chicken broth, fat-free, low-sodium
1/2 garlic clove
1/8 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons curry powder

Wash and peel onion; chop coarsely.
In a medium skillet, saute onion in olive oil. Add shrimp to skillet and cook until pink and firm.
Slowly stir in flour. Add chicken stock and stir until lightly thickened. Add garlic clove (minced), salt, pepper, and curry powder. Stir over low heat for 2 minutes or until until gravy thickens. Don't overcook shrimp or else it will become rubbery.

2007 Cherry Blossom Festival on Saturday

2007-04-02T10:03:00.000-04:00

The 2007 Cherry Blossom Festival is the 95th celebration of the original gift of the 3,000 cherry trees from the city of Tokyo to Washington, DC in 1912. Every year in February we start the cherry blossom watch. The experts monitor them, the TV stations and residents wonder if the winter was too harsh, if the spring will be mild, if we will have a frost after the buds begin to expand... But the cherry trees never disappoint us. It's a breathtaking sight. The trees are now covered in pink and white flowers. Hundreds of thousands of people from all over the world come to Washington, DC for the festival every year. The trees stay in bloom for up to 14 day, however this timeframe could be shorter depending on the weather.

We took a stroll around the Tidal Basin on Saturday. The weather wasn't great - it was cloudy and windy - but it was nice to walk 3 miles around the Tidal Basin having trees blooming above our head, a view of the Potomac River, the Washington Monument (pictured above) and Jefferson Memorial (pictured below).

The crowds can be a little daunting around this time of the year. The paddle boats are a great option for some quiet time. It's so much fun to be so close to the blossoms yet so far from the crowd.

During our lap around the Tidal Basin, we longed for a hot drink. We were 1 block away from my office, so I knew that area well. We didn't want to go to a packed coffee shop. I suggested a coffee shop inside a bookstore only 1 block from the crowds. Since the coffee shop is in the mezzanine level, you can't see it from outside. Total bliss! the tourists didn't know about that coffee shop. We had a latte sitting comfortably inside. My husband, our baby, a couple of friends with their adorable baby and I sat there, sipped our lattes, played with our babies, talked, and drove home. What a nice way to spend a Saturday!

Brazilian Treasure

2007-03-29T12:51:00.000-04:00

There is nothing more romantic than artisan food. The care and love put into making the food; the skills and recipes passed down from generation to generation, turning basic ingredients into mouth-watering treats. Goiabada Cascao is one of them. Goiabada is a marmelada made of guava - a fruit widely available in Brazil. There is really nothing special about guava fruit. There are guava trees everywhere in Brazil. But when a concoction of sugar, water, and guava is cooked outdoors, being stirred for hours until it reaches the perfect consistency, something magical happens.

I remember traveling to Minas Gerais (southeast Brazil) several years ago to take a tour of small towns where the main attraction was food. Restaurants and small shops had local food, fresh, made from scratch all day. I remember going to an artisan store specialized in jams, jellies, and preserves and watching a cook making goiabada. The artisan way uses a large and heavy copper pan called "tacho" over a fire ring. The cook stirs it constantly with a long wooden spoon. It's almost as a theatrical show. It's an art for sure. The smell and steam coming out of the tacho is incomparable. When it's done the marmelada is spread on a large form and after it cools off and reaches a solid consistency it is cut into squares. The one I brought from Brazil is sold on a rustic wooden box with a label that says "Founded in 1919".

There are many ways to eat goiabada, plain or with a slice of Minas Cheese - this combination is called "Romeo and Juliet". Melted goiabada is also delicious as cake or pastry filling. For cakes filling it can be melted with some water on low heat. For pastries, it melts when baked.

Goiabada is also sold canned, highly processed, full of preservatives. Needless to say, the canned goiabada tastes like pure sugar with no flavor. The real thing is called Goiabada Cascao -never out of a can, nothing added besides sugar and water.

Baked Polenta with Roasted Pepper Sauce

2007-03-26T14:18:00.000-04:00

Healthy Food can (and should) be tasty. I am modifying recipes by replacing ingredients high in calories and/or fat with low-fat ingredients, using lots of veggies and fresh produce. This weekend I made two dishes that are not only healthy but also easy to make. Both can be made ahead, kept for a day or two in the refrigerator, and baked when you are ready to eat.

Baked Polenta with Roasted Pepper Sauce

2 cups canned tomato, diced
1/4 cup chopped pitted kalamata olives
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
8 oz canned roasted red bell peppers, drained and sliced
Cooking spray
1 cup dry yellow polenta
2 cups fat-free milk
2 cups water
1 teaspoon salt
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated fresh Parmesan cheese

Preheat oven to 350°.
Polenta:
Combine the milk and water in a large saucepan; bring to a boil. Remove from heat, and gradually add the polenta, stirring constantly with a whisk. Cover and cook over medium-low heat 2 minutes. Add 1 teaspoon salt. Coat a medium baking pan with cooking spray. Spread the polenta.
Sauce:
Combine first 5 ingredients in a medium saucepan. Bring to a simmer over medium heat, and cook 10 minutes, stirring sauce occasionally. Spread sauce over polenta. Sprinkle with cheeses. Bake at 350° for 20 minutes or until bubbly.

Yield: 4 servings

2007-03-26T13:48:00.000-04:00

White Bean Enchiladas

3 tablespoons fat-free sour cream
16 oz canned cannellini beans, rinsed and drained
1/2 cup shredded reduced-fat Mexican blend cheese, divided
2 tablespoons canned chopped green chiles
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon salt
8 oz enchilada sauce (such as Old El Paso)
4 (6-inch) corn tortillas
Cooking spray

Preheat oven to 350°.
Mash beans and sour cream with a fork until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, salt, and cumin.
Spread 1/4 cup bean mixture on tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Spoon over enchilada sauce; sprinkle with 1/4 cup cheese.
Bake at 350° for 30 minutes or until bubbly. Don't forget the Mexican Beer (a long-neck bottle has 100 calories).

We are back

2007-03-22T12:43:00.000-04:00

We are back from Rio de Janeiro, Brazil. For the next few days will be working on getting back to our routine. Unpack, Reorganize, Do Laundry, Buy Groceries, and the list goes on and on. We are also getting back to our diet - or should I say "our attempt to diet from New Year's until we traveled on vacation". My attempt to lose weight was awfully unsuccessful. I really ate healthy and exercised but only lost 3 lbs in 2 months. The good news is that I didn't gain anything on vacation. I don't know how because I ate anything and everything. From steak houses to Italian restaurants and lots of ice-cream parlors and pastry shops in between. I am going through my stack of healthy recipes and planning my menu for this week. I will post only the winners - healthy yet tasteful meals.

Rio de Janeiro

2007-03-15T17:36:00.000-04:00

Sign at a Food Stand in Barra da Tijuca, Rio de Janeiro

Coconut Water

2007-03-13T14:40:00.000-04:00

Green Coconut Water is very popular in Brazilian beaches. Served cold, coconut water is deliciously refreshing. Some people tend to mix up coconut water and coconut milk. They are completely different. The water is found in green and young coconuts. Coconut water is clear, with high mineral and sugar content. Coconut milk is white, oily, and high in calories. The milk is prepared by squeezing coconut meat from mature coconuts. Coconut milk is used in many cuisines, in Brazil it's found in several seafood dishes as well as desserts.

When here I arrived last week the first thing I said is "I'm going to drown in coconut water while I am here". I have tasted virtually every brand of bottled coconut water sold in the US and they don't taste anything like fresh coconut water. Before the water is bottled, it goes through a pasteurization process that destroys some of the nutrients almost all of the delicate flavor.

Some interesting facts about coconut water:
- has more potassium than a banana
- it is more nutritious than whole milk with less fat and no cholesterol
- it is a natural isotonic beverage with almost the same level of electrolyte balance as we have in our blood
- can be used as an intravenous solution
- athletes use coconut water to replenish electrolytes lost in perspiration. It works just as well as and even better than some popular commercial sports drinks

There is no other way to drink coconut water; unopened shells should be kept in ice for a short period of time. When you are ready to drink, punch a hole on the shell and drink from a straw.

Blogging Abroad

2007-03-09T15:30:00.000-05:00

I am on vacation! I will be blogging from the place pictured below for two weeks.

I am in Rio de Janeiro, Brazil, my hometown. We arrived here almost a week ago. We are enjoying the huge change in temperature, leaving our home with temperatures below freezing and arriving here at 104 degrees F (40 degrees C).

I am not going to cook much for the next few days but I had to make one dessert: Passion Fruit Mousse. Passion Fruit is indigenous to the tropical regions of America and commonly used in desserts here in Brazil. I personally love its distinctive flavor both on savory and sweet dishes. Passion Fruit Sauce (made only with the pulp) goes beautifully with grilled fish. The dessert I made uses passion fruit juice for the mousse and pulp with seeds for the topping. The topping is cooked with a little bit of sugar, creating an aromatic, intense, and tart syrup with crunchy seeds.

Dinner in 6 minutes

2007-03-06T17:20:00.000-05:00

Dinner doesn't get any easier than this. I came across this recipe and I found it so odd that I had to try. The sauce is quite unusual, made of eggs, cheese, and mascarpone cheese. I had some mascarpone left from another recipe and was so intrigued about it I couldn't wait to try. The result was beautiful. I made it from start to finish in 6 minutes. The recipe is from the cookbook "On top of Spaghetti" written by the renowned chef-owners of Providence, Rhode Island's legendary restaurant Al Forno, this book is delightful. They have been is business for 25 years, I figured they knew a thing or two about pasta sauces.

Fettuccine with Mascarpone and Parmigiano-Reggiano (from "On Top of Spaghetti" by George Germon and Johanne Killeen)

Serves 6 to 8 as a first course or 4 to 6 as a main course

4 large eggs
6 tablespoons mascarpone
1 teaspoon sea salt
Freshly ground black pepper
1 pound dried fettuccine, packaged in nests
1 cup freshly grated Parmigiano-Reggiano, plus more for serving

Bring a large pot of water to a boil.

Whisk eggs, mascarpone, salt, and pepper in a heatproof mixing bowl that is large enough to sit on top of your pasta pot. Set aside.

Add a generous amount of salt to the boiling water, and return to a boil. Add the fettuccine, and cook, stirring frequently, according to package directions. While the pasta is cooking, rest the mixing bowl above the boiling water to warm the mixture, stirring frequently, to prevent the eggs from curdling. When the fettuccine is al dente, drain it and toss the pasta into the mascarpone mixture. Fold in the Parmigiano-Reggiano, toss, and serve immediately with additional cheese and pepper.

Revolutionary Recipes from the Hunan Province

2007-03-02T06:24:00.000-05:00

NPR All Things Considered, February 28, 2007

China's Hunan Province has long been recognized for its spicy cooking, and for its revolutionaries.
In Revolutionary Chinese Cookbook, chef Fuchsia Dunlop pays homage to some of the area's most well-known dishes and provides a taste of the history and culture that surround them. MORE

Reading Time

2007-03-01T13:14:00.000-05:00

The only pleasant aspect of my long commute to and from work is my reading time. I drive halfway and take public transportation (metro). The second part of my commute has become my prime reading time. Last year tackled classics such as "Anna Karenina" by Leo Tolstoy, "A Room With a View" by E. M. Forster, and "Emma" by Jane Austen. This year I am reading modern fiction and memoirs and maybe later in the Spring I will go back to classics. So far this year I have read:

- "The Glass Castle: A Memoir" by Jeannette Walls
- "Running with Scissors: A Memoir" by Augusten Burroughs
- "Little Children" by Tom Perrotta
- "About Alice" by Calvin Trillin

I enjoyed all of them very much . Reading on a public place is can be embarrassing because I laugh, giggle, chuckle or even cringe. The last book, however, made me cry. The book is so sincere and talked about a strong and wonderful woman, Alice, who succumbed to lung cancer in 2001. Alice was described by a friend as someone who:

"managed to navigate the tricky waters between living a life you could be proud of and still delighting in the many things there are to take pleasure in".

The book was written by her husband of almost 40 years, who still adores her. It's a truly beautiful story.

The next one on my book pile is "Him Her Him Again The End of Him" by Patricia Marx that is supposed to be funny and witty.

Fall Colors - Who Cares?!

2007-02-26T17:39:00.000-05:00

I went to Williams-Sonoma to buy some Linzer Cookie Cutters for Easter. With that in mind I just browsed the isles telling myself I only needed cookie cutters. Then these beautiful green mixing bowls caught my eye. I turned them upside down to look at the price tag; you know, just out of curiosity. What $9.99?! I asked the saleswoman: is that right? Three beautiful stoneware mixing bowl at Williams-Sonoma for $9.99. She said: Yes, they are on sale for a fraction of their original price because they are from our Fall Collection and we are cleaning out the Fall colors. I will take them, I said! Who cares if they are a fall shade of green and spring shades of green are lighter. They are so beautiful.

First Signs of Spring

2007-02-26T17:26:00.000-05:00

They are coming back! I got so excited when I heard birds in my neighborhood last Friday. I saw them flying over my house on Saturday again. The snow was almost all melted, the birds were back. Those are always the first signs that the worse of the winter is over. Then I woke up on Sunday morning and it was snowing again... Oh no, poor birds. We got several inches of snow during the day. I am hopeful the first signs of spring will come soon -this time for real - and the birds found a nice and warm place to hide from the snow storm.

Looking out my kitchen window:

Just another day at the office

2007-02-22T14:21:00.000-05:00

I attended a conference this morning at the Hamilton Crowne Plaza at K and 14th Streets. The IBM Technical Briefings go hand and hand with good food. Too bad they are scaling down. Probably because the cost was too high. A few years ago, their briefings were followed by a sit-down lunch. I clearly remember the one with Crab Cakes on the menu. Yum. Now, they have a breakfast bar which is not too bad. I had lots of coffee (without guilt because I heard on the radio it can prevent heart disease), a Danish and a mini-muffin that comes with little glass jars of jam - very cute. How can you tell if the hotel hosting the conference is too fancy? When you have no clue how to turn the restroom faucet on. It took me a little while and a few tries to get it right.

Getting back to the office, I was talking to co-workers and all of a sudden we heard a loud noise. You know something is really wrong when a noise makes everybody jump out of their chairs and go look out the window to make sure all the buildings are still standing. The close proximity to the White House can have this effect on you. It took some time for us to realize it was just a thunder... We are all a little shaken. I can now include on my job description Escape Hood Training, Evacuation Drills, Real Evacuations Scare. I guess that's just another day at the office.

Homemade

2007-02-19T09:20:00.000-05:00

It was one of these days: I craved homemade, warm, comfort foods. The night before I made Asian noddles with beef and mushroom, but that wasn't quite what I was looking for on Sunday night. I craved fresh ingredients, sauces made from scratch; but time was an issue. I have been crazy busy with my upcoming vacation. There is so much to think about when you travel with an infant. I needed something that wouldn't require hours standing by the stove. The answer for my craving came in form of Italian food; what else - there is nothing more comforting than Italian Food. I had a recipe for "Polenta with Warm Tomato Compote" that jumped out of the page begging "make me, make me". How could I resist? I made some changes on the original recipe and it hit the spot! I made a "Salt-Crusted Pecan Currant Rye Bread" from The Inn at Little Washington that was delectable and versatile. I had with cheese for dinner and had again for breakfast with blackberry preserve. The salty crust and the currants are an unexpected combination - in a very good way.

Polenta with Warm Tomato Compote (adapted from Cooking Light Magazine)

6 cups cherry tomatoes (about 2 pounds)
Cooking spray
1 tablespoon olive oil
1/4 cup sliced shallots (about 3 medium)
1/4 cup diced onion
2 cloves garlic
Fresh Basil leaves
1 1/2 tablespoons sugar
3/4 cup dry white wine
1 1/2 teaspoons salt, divided
1/4 teaspoon black pepper
2 cups 1% low-fat milk
2 cups water
1 cup dry polenta
1/2 cup (2 ounces) shaved fresh Parmesan cheese

Preheat oven to 425°. Cut several slits in the bottom of each tomato; place, stem sides down, in a shallow roasting pan coated with cooking spray. Bake at 425° for 20 minutes. Reduce oven temperature to 375° (do not remove tomatoes from oven); bake 30 minutes or until browned. Cover and let stand 10 minutes.
Heat oil in a large nonstick skillet over medium-high heat. Add shallots and onion; sauté 2 minutes, add garlic; sauté until browned . Add sugar; sauté 5 minutes. Add wine; reduce heat, and simmer for 5 minutes. Add 1/2 teaspoon salt and pepper. Remove from heat; stir in tomatoes and basil. Cover; set aside.
Combine the milk and water in a large saucepan; bring to a boil. Remove from heat, and gradually add the polenta, stirring constantly with a whisk. Cover and cook over medium-low heat 2 minutes. Add 1 teaspoon salt; cover and let stand 5 minutes or until thick, stirring occasionally. Top the polenta with the tomato compote and Parmesan cheese.

Yield: 8 servings CALORIES 153 (28% from fat); FAT 4.8g

Salt-Crusted Currant Pecan Rye Bread (from The Inn at Little Washington)

1 tb Dry yeast
1 tb Sugar
7 1/2 tb Caraway seeds
1 tb Salt
2 1/2 cup Rye flour
3 cups Bread flour plus additional for working dough
2 cups Warm water; (95 degrees)
1 cup Coarsely chopped pecans
1 cup Dried black currants
1/4 cup Kosher salt

In the 5-quart bowl of an electric mixer fitted with a dough hook, combine the yeast, sugar, 1 1/2 tablespoons of the caraway seeds, the salt and both the rye and bread flours. Mix until thoroughly combined. With the mixer running, slowly add the warm water and mix until the dough forms a ball and leaves the sides of the bowl. This will take about 2 minutes. Add the pecans and currants and mix for 2 minutes more. Turn the dough out onto a floured board. Wipe out the mixing bowl and spray with nonstick vegetable oil cooking spray. Return the dough to the bowl, cover with a damp tea towel, and place in a warm (about 85 degrees) spot for about 1 hour, or until the dough has doubled in size. Punch the dough down to release the trapped gases. Form into 3 loaves approximately 12 inches long and 2 inches wide. Brush with cold water and sprinkle generously with kosher salt and the remaining 6 tablespoons caraway seeds. Place the loaves on a lightly greased baking sheet and let sit in a warm place for about 20 minutes. Meanwhile, preheat the oven to 350 degrees.
Bake for 30 minutes, turning the pan every 10 minutes or so to ensure even browning. Cool on a wire rack. (Makes 3 loaves, about 15 servings). The perfect accompaniment to cheese or smoked salmon.

Valentine's Day

2007-02-15T19:41:00.000-05:00

Sweet and Romantic with a few hiccups - that's how I would define Valentine's Day 2007. We exchanged gifts in the morning and I promised to cook a special dinner. We got snowed in for a couple of days, both of us trying to work from home and taking care of the baby at the same time, at the end of the day I was tired and didn't feel like cooking. We couldn't eat out because of the blocks of ice and snow everywhere in the neighborhood. Luckily, we had bought all the ingredients I needed for dinner the weekend before. The day before V-Day I made a very special dessert from my all-time favorite cookbook. I love everything about The Inn at Little Washington which is one of the top ten restaurants in the world. I love their story, their food, and their stunning cookbooks. I chose the dessert they make for anniversaries and special celebrations. He [Patrick O'Connell] described his Coeur à la Crème With Raspberry and Chambord as a knock-out dessert. The dessert is fabulous, elegant, and dressy. I assembled the dessert before I got started on the main dish. I carefully laid the hearts on a dessert plate, hand-picked the most beautiful and plump raspberries from the pint to garnish and used the rest to make the raspberry sauce. When I turned around the get the raspberries I left on my kitchen island to garnish the dessert, I found only 1 of them sitting on the bowl where I left all of them. I look at my husband who is chewing something. I asked: "What happened to the raspberries?" He says: I ate them, thanks sweetie, they are delicious. At first I was furious, I told him I didn't leave them out for him, I had "plans" for the raspberries. He looked so surprised and gave me a heartfelt apology, I couldn't help but laugh. What the heck, I made the dessert for him. I should be glad he liked the raspberries. After dinner, we ate the Coeur à la Crème with no garnishes but he loved it anyway. We laughed the entire time, I should had known better. This is not the first time he eats one or more ingredients that I am using on a recipe.

Coeur à la Crème (adapted from The Inn at Little Washington)

8 ounces mascarpone cheese, softened
1 1/4 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
2 tablespoon Chambord or other raspberry liqueur
1/2 cup sifted confectioners' sugar

For raspberry sauce
1 pint fresh raspberries
1 cup granulated sugar
1 teaspoon fresh lemon juice

Garnishes
Fresh raspberries
Mint leaves

Cut a piece of cheesecloth into four 6-inch squares. Dampen and wring out lightly. Press one square into each of four perforated heart-shaped ceramic molds and set aside.
In the bowl of an electric mixer, whip the mascarpone cheese, 1/4 cup of the cream, the vanilla, the 1 tablespoon lemon juice and the Chambord until thoroughly blended. Refrigerate.

In a small bowl, whip the remaining 1 cup cream and the confectioners' sugar until the cream forms stiff peaks. With a rubber spatula, fold the whipped cream into the chilled cheese mixture in three batches. Spoon the finished mixture into the prepared molds and fold the edges of the cheesecloth over the tops. Lightly tap at the bottoms of the molds on the counter to remove and air spaces between the mixture and the molds. Refrigerate on a tray or baking sheet a minimum of 2 to 3 hours.

Meanwhile, make raspberry sauce:
In a blender or food processor, purée the raspberries, granulated sugar and 1 teaspoon lemon juice. Taste the sauce for sweetness and adjust the sugar or lemon juice as needed. Strain and refrigerate.
Assemble and serve:
Unfold the cheesecloth and drape it over the sides of the molds. Invert each mold onto a serving plate. While pressing down on the corners of the cheesecloth carefully lift off the mold. Smooth the top with the back of a spoon and remove the cheesecloth slowly.

Spoon raspberry sauce onto the plate around the heart and garnish with fresh berries and mint leaves.

Serves 4.

Casual Gathering

2007-02-15T16:35:00.000-05:00

If I only knew if they liked it... We had friends over for Sunday lunch. We were 6 adults and 3 children (who are too young for table food). I went overboard and made way too much food. I played the role of the insecure hostess and asked myself a ton of what-ifs when I planned the menu. What if they don't like it, what if this recipe doesn't turn out good... I planned an ultra casual gathering with comfort foods and chocolaty desserts. But I spent most of the time in the kitchen and didn't have time to socialize and enjoy my guests. I guess that's an excuse to have them over again. I love having my house full of interesting and fun people. The lunch menu was "Pear, Walnut, and Blue Cheese Salad with Cranberry Vinaigrette" and "Gnocchi and Puttanesca Sauce". I made a couple of Focaccias, a Baked Brie Cheese, Bruschetta, Crab and Artichoke Dip with Toast, and Pretzel with Ginger Wasabi Sauce. For dessert I made Chocolate Covered Strawberry and Hazelnut and Cream Puffs - everything from scratch. No wonder I was so busy. Some were new recipes, some old recipes. They are all keepers. I made little chocolate shapes for the Hazelnut and Cream Puffs and got a lot of compliments. They were so cute and delicious. I will make them again and take pictures.

Pear, Walnut, and Blue Cheese Salad with Cranberry Vinaigrette (from Cooking Light Magazine)

VINAIGRETTE:
1/2 cup canned whole-berry cranberry sauce
1/4 cup fresh orange juice (about 1 orange)
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon sugar
1 teaspoon minced peeled fresh ginger
1/4 teaspoon salt

SALAD:
18 Bibb lettuce leaves (about 2 heads)
2 cups sliced peeled pear (about 2 pears)
2 tablespoons fresh orange juice
1 cup (1/8-inch-thick) slices red onion, separated into rings
1/3 cup (2 ounces) crumbled blue cheese
2 tablespoons coarsely chopped walnuts, toasted

To prepare the vinaigrette, place the first 7 ingredients in a medium bowl; stir well with a whisk.
To prepare the salad, divide the lettuce leaves evenly among 6 salad plates. Toss pear with 2 tablespoons orange juice. Divide pear and onion evenly among leaves. Top each serving with about 1 tablespoon cheese and 1 teaspoon walnuts. Drizzle each serving with about 2 1/2 tablespoons vinaigrette.

Puttanesca Sauce (from Cooking Light Magazine)

1 teaspoon olive oil
1 cup chopped onion
4 garlic cloves, minced
2 tablespoons balsamic vinegar
1 tablespoon sugar
1 tablespoon chopped fresh or 2 teaspoons dried basil
2 tablespoons tomato paste
1/2 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
2 (14.5-ounce) cans diced tomatoes, undrained
1/4 cup chopped pitted green olives
2 tablespoons chopped fresh parsley
1 tablespoon capers
1/2 teaspoon anchovy paste
1/4 to 1/2 teaspoon crushed red pepper

Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in olives and remaining ingredients; cook until thoroughly heated.

Muffin Galore

2007-02-14T07:38:00.000-05:00

Tired of eating whatever is on hand in the morning? I am. Breakfast is the most important meal and I rarely have time to eat a nutritious meal. I experimented buying bagels and English Muffins and eating with cheese or sugar free jams but I am pretty tired of eating everything with high fructose corn syrup and other ingredients I can't even pronounce. I then purchased healthy cookbook with several ideas for any meal - from breakfast to dinner and snacks in between. I baked two recipes and froze them in grab-and-go bags, now I am all set in the morning. One recipe was Mini-Chocolate Chip Muffin with Walnuts, the second one was an Apricot Tea Bread that I baked in muffin cups. The chocolate chip muffins tasted great but I just loved the Apricot Tea Bread. A few years ago, while on vacation in California, I had breakfast at a coffee shop in Santa Monica. I had an amazing apricot muffin with a hot cup of coffee by the beach. I tried a few recipes but they didn't taste as good as the "vacation muffin". This one however, went beyond my expectations. It will go the to beginning on my recipe binder where I keep my faves.

Apricot Tea Bread (adapted from Healthy Homestyle Cooking)

1 1/2 cups flour

1 cup sugar

1/2 cup whole wheat flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

6 ounces dried apricots (about 1 cup)

1 cup fat-free sour cream

1/2 cup unsweetened applesauce

2 egg whites

2 whole eggs

2 teaspoons vanilla extract

1/2 cup chopped pecans

Preheat the oven to 350 degrees F. Coat a 9" x 5" loaf pan with cooking spray.

In a large bowl, stir together the dry ingredients. Snip the apricots in small pieces and drop them into the dry mixture.

In a medium bowl, whisk the other ingredients together. Fold in the pecans. Combine with the dry mixture and stir until just moistened.

Bake for 50 to 55 minutes, or until the bread begins to pull away from the sides of the pan. Allow the bread to cool in the pan for 10 minutes. Remove and cool completely on a rack.

Healthy Lunch

2007-02-09T14:53:00.000-05:00

Last weekend I made two delectable recipes. They are both light and low-fat, quick and easy to make, and don't require a lot of ingredients. For lunch on Saturday I made a Spinach Frittata with a side of steamed veggies. On Sunday I made Apple and Horseradish-Glazed Salmon served with Couscous.
Even though I eat wholesome meals over the weekend, I’m way off track on my diet. This weather is making me crave chocolate and sweets so badly. I succumbed to temptation and had chocolate every day for the last week or so. It’s been freezing for a while now. I mean day and night. When I leave my house for work in the morning the temperature is around 8 degrees F.

Spinach Frittata (Adapted from Real Simple Magazine)

3 eggs
3 egg whites
1 lb spinach, chopped
salt and pepper to taste
1 cup low-fat shredded mozzarella

Steam or boil the chopped spinach for 2 minutes. Drain well then squeeze between paper towels. Whisk the eggs, stir in the spinach, salt, and pepper.

Pour the mixture into a 6-inch nonstick ovenproof skillet. Top with cheese and bake at 350 degrees F for 12 to 15 minutes or until set. Broil for an additional 2-5 minutes or until the cheese is light brown.

Apple and Horseradish-Glazed Salmon (Adapted from Cooking Light Magazine)

1/3 cup apple jelly
1 tablespoon finely chopped fresh chives
2 tablespoons horseradish
1 tablespoon champagne vinegar
1/2 teaspoon kosher salt, divided
4 (6-ounce) salmon fillets (about 1 inch thick), skinned
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil

Preheat oven to 350°.
Combine apple jelly, chives, horseradish, vinegar, and 1/4 teaspoon salt, stirring well with a whisk.
Sprinkle salmon with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add salmon, and cook 3 minutes. Turn salmon over; brush with half of apple mixture. Wrap handle of skillet with foil; bake at 350° for 5 minutes or until fish flakes easily when tested with a fork. Brush with remaining apple mixture.

burrrrrrrrrrrrrrrrrrrr

2007-02-06T07:58:00.000-05:00

Amazing Maze

2007-02-02T13:22:00.000-05:00

The Edge Brownie Pan is a very creative invention by former urban planner Matthew Griffin. Indianapolis resident Griffin, 32, and his pastry chef wife, Emily sold more than 5000 pans. The 9-by-13-inch maze-like pan delivers more crust and no soggy centers. Griffin hopes to meet with representatives from Sur La Table and Cooking.com at the 2007 International Home & Housewares Show in March. The pan costs U$39.99 at http://www.bakerscatalogue.com but hopefully the price will go down once they start to mass produce them and make them available in retail stores as well.

Brazilian Embassy in Washington, DC

2007-01-31T12:19:00.000-05:00

The temperature has been in the teens in the DC area... The winter has really set in. I am planning my upcoming trip to Brazil (yeah, sun, warmth, beach!) and had some documents to take care of. Among the three of us -- me, my husband, and my son -- we applied for 1 passport, renewed 1 passport, visa, and birth certificate. We spent a couple of hours at the Consular Office behind the Embassy. It took so long... we needed copies of everything, pictures, money orders... When we left the building I was so excited because we were able to apply for everything at once, only to find a parking ticket on my windshield. Apparently, the side of the street I parked on is reserved for Employees of the Italian Embassy. It upset me for two reason, first there isn't enough parking spaces near the Embassy - in fact the spot where I parked was the only one available at the time, second because the sign that says that parking isn't allowed is a tiny thing on the corner.

The trip to the Embassy Row is always pleasant nonetheless. "Embassy Row" in Washington DC is a stretch of Massachusetts Avenue extending out from Dupont Circle, toward the National Cathedral, along which you can find many (but not all) of the District's foreign embassies.

Knock Off Italian Food

2007-01-31T12:11:00.000-05:00

Being on a diet doesn't mean that I am depriving myself of good food. Low-fat and Low-Calorie diet is all about serving sizes and cutting calories by replacing ingredients. A good example is my knock-off Italian meal. I made Bruschetta with whole wheat bread, tomatoes, basil leaves, balsamic vinegar, and just brushed the bread with a drizzle of olive oil. Instead of a pasta dish, I made Spaghetti Squash with Low Fat Bechamel Sauce and Lemon Shrimp. It was a very satisfying meal. The word Diet never crossed my mind the entire time. To make Spaghetti Squash, cut it lengthwise, scoop out the seeds, bake at 400 degree F oven for 45 minutes or until tender. Scrape the spaghetti-like strands with a fork and serve with your favorite sauce. It tasted very much like angel hair pasta with a much lower calorie content.

- Spaghetti Squash - 75 calories in 8 cooked ounces without sauce
- Angel Hair Pasta - 300 calories in 8 cooked ounces without sauce

Guilt Free Pleasure

2007-01-31T11:59:00.000-05:00

I am hooked! I found these sauces, preserves, and mustard in my local gourmet grocery store. I have been using them ever since on so many things. Most of them are very low in calories and have an amazing flavor. The brand name is Robert Rothschild Farm. I love their Hot Pepper Raspberry Preserve with Brie Cheese and fresh baguette. My absolute favorite now (because I change my mind often) is their Ginger Wasabi Sauce. I use it as a dipping sauce for hard pretzels and combined they are a healthy appetizer.

Featured Article From The Washington Post

2007-01-24T08:37:00.000-05:00

At Google, Hours Are Long, But the Consomme Is Free

Foie gras egg rolls. Just-shucked oysters. Bay scallop seviche. This is the lunch menu at Google. And it is free if you work there. That goes for breakfast and dinner, too.
The world's most pampered employees feast on meals prepared by chefs hired from some of the top Bay Area restaurants. Just before noon, workers are e-mailed the daily menus at 11 themed "cafes" scattered across the company's suburban campus. MORE

First Snow of the Season

2007-01-22T11:44:00.001-05:00

Yesterday we had the first snow of the season with accumulation of about 2 inches. The weatherwoman called for flurries so I wasn’t expecting much but stayed in anyway. As I am on top of a 12-foot tall ladder replacing the curtain rod in my living room I see the first few flakes coming down through the glass sliding door. But it wouldn’t stop. The flurries turned out to be 2 inches of snow and later some ice. It’s always relaxing to stay nice and warm inside the house, watching the slow-falling flakes. Monday morning is a completely different story though. Before I left for work I shoveled my sidewalk and cleared my car… I could definitely use this time for something more productive. I guess I can’t complain. It’s almost the end of January and that’s the first snow of the season.
Yesterday I planned to catch up with a stack of magazines, relax, have something hot to drink but I didn’t have enough time. My baby was extra-ultra-whiney yesterday and I had tons of things to do around the house. We had lunch at 3 pm and didn’t have a chance to relax until 9 pm. But I did relax; hubby and I watched some TV with a big bowl of popcorn. Why do we have a 5-day work week and 2-day weekends? Argh.

Monday Morning Pick-Me-Up

2007-01-22T11:40:00.000-05:00

My coworker P. gave me a box of Island Rose Rum Vanilla Tea. It brews a dark tea with sweet aroma. The dark rum is very distinctive and it’s unbelievable how flavorful a small teabag can be. Thanks P! I needed the extra caffeine this morning.

Dieting, Dieting, Dieting…

2007-01-18T11:13:00.000-05:00

Can somebody explain why I can easily put on 2 lbs in a weekend but it takes me forever to lose the same 2 lbs?! Hubby and I have been dieting since January 02nd. We are on a special program where we have food delivered to us. It’s tasteful, fresh, and nutritious. I figured the pounds would melt away in a month. Wrong! My husband is losing on a much faster pace than I am and he’s eating more. How can that be? I lost a mere 3 lbs in 15 days. Oh well, better than nothing at all. My poor husband gained “sympathy” weight during my pregnancy and we are trying to shed some pounds before we go on vacation in March. I got a pedometer this week. I know I am very active during the day and I am trying to achieve my walking goal of 10,000 steps a day. I walk to and from the subway station to my car and in the building where I work. Today is my first pedometer day (actually the second, the first day I removed the battery trying to open the pedometer and zeroed it before I could read the stats!). I would love to join a gym right now but I just can’t find the time to exercise. For now, I am eating healthy and staying active. If I can achieve my 10,000 steps a day I will try to introduce some Power Yoga and Pilates from DVDs I purchased. I am setting mini-goals to avoid getting overwhelmed by something unattainable. We’ll see what happens. Wish me luck!

Light Cookies and Turkish Coffee

2007-01-18T10:00:00.000-05:00

Our friends Y his wife K and their daughter J invited us for lunch in their new home last Sunday. I was looking forward to spending a nice afternoon with them, watching the kids playing together (their daughter is only 5 months older than my son) and eating his famous Pasta with Clam Sauce. I baked some light cookies for dessert. I found two recipes for light and low fat cookies and loved them. Y and K just moved to a new and much larger house in a quiet neighborhood. The house is beautiful, very spacious, and their newly renovated kitchen is gorgeous.
When we got at there, we went straight to the kitchen. I gave him a hand making bruschetta while he taught me to make the clam sauce. This is definitely my kind of get-together. We all took our shoes off, I helped in the kitchen, and the kids played on the floor. After lunch we had dessert with Turkish Coffee. The cookies were chocolaty and light. They went really well after the mouth-watering clam sauce. Y brought Turkish Coffee from a trip to Jerusalem he returned from last week. It’s very flavorful, strong, and thick and unlike any other coffee I tasted before. The coffee beans are finely ground with cardamom. The coffee is prepared in a very specific way and served in espresso cups. My husband and I are hooked. We are going to some ethnic stores to look for more Turkish Coffee soon.

Chewy Chocolate-Coconut Macaroons

2 ounces unsweetened chocolate, chopped
1/2 cup sifted cake flour
2 tablespoons sifted unsweetened cocoa
1/8 teaspoon salt
2 1/2 cups flaked sweetened coconut
1 teaspoon vanilla extract
1 (14-ounce) can fat-free sweetened condensed milk

Preheat oven to 250º.
Line a large baking sheet with parchment paper.
Place unsweetened chocolate in a small microwave-safe bowl. Microwave at high for 30 seconds and stir well, repeat the process until completely melted.
Combine flour, unsweetened cocoa, and salt in a large bowl. Add coconut, and toss well. Stir in melted chocolate, vanilla extract, and sweetened condensed milk (the mixture will be stiff). Drop 1 tablespoon 2 inches apart onto prepared baking sheet. Bake at 250º for 45 minutes or until edges of cookies are firm and center of cookies are soft. Remove from oven, and cool 10 minutes on a wire rack. Remove the cookies from the parchment paper, and cool completely on rack. Store in an airtight container.

Yield: 3 dozen cookies (serving size: 1 cookie - 84 calories)

Mini Chocolate-Chip Meringue Cookies

3 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
3 tablespoons unsweetened cocoa
3 tablespoons semisweet chocolate minichips

Preheat oven to 300°.
Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Sift cocoa over egg white mixture; beat until mixed. Fold in minichips.
Cover a baking sheet with parchment paper. Using a pastry bag, pipe 1 inch rounds of meringue onto prepared baking sheet. Bake at 300° for 40 minutes or until crisp. Cool on a wire rack. Store in an airtight container.

Yield: 4 dozen (serving size: 1 cookie - 22 calories)

The Petit Apetite Cookbook

2007-01-16T20:53:00.000-05:00

I just received a box from Amazon. I love to get home and find a box on my doorstep waiting to be opened! I ordered some DVDs, books, and a cookbook for my little man. I haven't had much time to cook his meals myself and he's eating a lot more Gerber food than I would like but I am hoping to change things around. As he gets older -he just turned 7 months old - he is starting to expand his horizons. He has had lots of fruits, vegetables, and just started on poultry. So far so good. He loves everything. It's hard to keep him away from our food. He opens his mouth when he sees a spoon, even when I am having food.
The Petit Apetite Cookbook offers a healthy approach to baby food prepared with organic and fresh ingredients. I am really excited to begin making wholesome food for my little one.

Snack Away

2007-01-09T14:26:00.000-05:00

Snacks can be an important part of a healthful diet. They can help you manage weight, hunger, health, and energy. They can also help you gain or lose weight. Eating a small healthy snack between meals helps with weight loss by keeping cravings down and preventing excessive hunger that will lead to overeating. The following are my favorite snacks. They are low in calories and high in nutrients but keep balance and moderation in mind.

Protein Boost
Hummus
Tuna salad (tuna in water and low-fat mayonnaise)
Sliced hard-boiled eggs
String cheese (Part-skim)
Yogurt (light)
Nuts: almonds, pecans, pistachios, walnuts (dry-roasted, unsalted nuts)
Seeds: pumpkin, sunflower
Edamame (soy beans with sea salt)

Sweet
Applesauce (no sugar added)
Granola bar
Raw vegetable sticks (celery, carrots, cucumber)
Fresh or dried fruit

Crunchy
Pretzels
Rice or popcorn cakes
Popcorn (low-fat)
Dry cereal
Soy or rice crisps

Salty
Toasted whole-grain English muffins
Soups (low sodium)
Egg white omelet topped with salsa

Drinks
Cocoa (sugar free made with low-fat milk)
Herbal teas (decaffeinated)

Dessert
Sherbet or sorbet (water-based)
Frozen Yogurt (low-fat)
Jell-O (sugar-free)
Pudding (sugar-free)
Angel food cake

Start Off 2007 On The Right Foot

2007-01-07T10:16:00.000-05:00

I'm going to start this post with a four-letter word: Diet. As much as I avoided it, I have to face it now and get it over with. My baby is 7 months old and I am still carrying the extra pregnancy weight. I am astonished that I didn't gain any more weight during the holiday season with all the baking. So to start off on the right foot on 2007 I made a resolution to eat healthier, shed some pounds, exercise, and set a good example for my son.
I used to be a gym rat, exercising 5 times a week, cooking healthy, going on hiking trips, and then we moved to the suburbs to start a family... To make a long story short, both my husband and I gained considerable weight after we moved to our place in the suburbs of Washington, DC in 2005. First of, we spent almost one year renovating our townhouse. I was so into Home Remodeling/Decorating Shows that I Tivo'ed everything that was on TV. Back then I was more worried about picking the right paint color than the food we were eating. We spent endless days in and out of home improvement stores and had no time to cook. We ordered most of our meals during that time. Now it's time to change things around here. I found a diet program where you order the food and they deliver to your door. You can choose from low-carb, low-fat or vegetarian for a 1200 or 1600 calorie a day program. I chose low-fat and 1200 calories a day. I still have a couple of snacks a day outside of the program. It has been a great way to kick off my diet. The food tastes fresh and homemade and there is so much variety that I don't get tired of anything. It doesn't feel like a diet. I have been eating pasta dishes, seafood, vegetables, Mexican food, sandwiches, and dessert. My favorite meals are breakfast, there are muffins, omelets, juices, yogurts. For a while my blog will be all about healthy choices, cooking light, and exercising. We'll see how long it will last...

Missing my hometown...

2007-01-01T14:32:00.000-05:00

Happy New Year to all of us!

I'm homesick -- which is becoming quite frequent during the winters in the US. This time of the year my hometown, Rio de Janeiro, is exploding with excitement, people, and fun. It's summer there, the days are longer and there is so much to do. We spend a big chunk of our days just hanging out at the beach, sipping coconut water straight from a green coconut with a long straw, soaking the sun and enjoying ourselves. So, what was the better way to replicate the sun-filled Brazilian days? Food! Better yet, cooking and eating something would bring me deep memories of the days I spent at the beach when I was growing up. Then I chose a very simple dish that is sold by street vendors and beachfront restaurants -- Garlic Shrimp. The smell of the Garlic and Shrimp brings back a sensation that the sun is shining and there is a salt warm breeze along with the food. Back to the dish, it's very easy and quick and tastes amazing.

Brazilian Garlic Shrimp

12 cloves garlic, cracked away from skins
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 teaspoon crushed red pepper flakes
1 1/2 pounds, jumbo shrimp, peeled and deveined
1 teaspoon coarse salt
Black pepper

Process garlic in food processor to finely chop. Heat a large skillet over medium high heat. Add oil and butter. Add garlic and crushed pepper flakes to oil and butter. Season shrimp with salt and toss to coat. Add shrimp to the pan and cook, stirring frequently, until pink and heads curl to tails. Add black pepper, to your taste. Serve immediately.