Quiche-adilla

Once in awhile, two worlds collide so perfectly, you can't help but stand back in awed delight.  It happened in our kitchen this weekend.  A quiche and quesadilla crashed into one another, and fell instantly, madly in love.  This is the result.  Meet the quiche-adilla, a gluten-free master piece of epic portions.  It's light and airy, filled with savory spices and seasonal ingredients, atop a hearty corn tortilla.

Quiche-adilla

2 Corn Tortillas, each cut into 4 wedges
1/2 lb. Breakfast Sausage (we like the spicy kind)
1 Zucchini, diced

1 Red Pepper, diced

5 Eggs

1/4 C. Milk
Paprika
Onion Powder
Cheese of your choice
S&P

Preheat oven to 375.

Grease the bottom of a 9" pan.  Place the tortilla wedges in the pan to form the crust.  Sprinkle with S&P.

Heat a skillet over medium heat.  Brown the breakfast sausage, zucchini and red pepper.  Meanwhile, whisk the eggs, milk and seasonings.

Carefully transfer the breakfast sausage mixture to the pan, spreading evenly over the tortilla crust.  Pour the egg mixture on top and sprinkle with cheese.

Bake for 20-25 minutes until cooked through and golden brown.

Lost Waffles

We woke up this morning to beautiful Spring weather, so we had  to eat breakfast on the balcony.  After a long winter of hibernation, it seemed only right to make something new and fresh.  Scrounging through the fridge, we had a couple eggs, some bacon and a few frozen waffles. This combination led to a kitchen experiment - that's my favorite kind of experiment, you know.  

From the deep dark winter of the freezer emerged Lost Waffles, a play on Lost Bread, a.k.a. French Toast.  These Lost Waffles are soft and pillowy, with the hint of a crispy crust.  With a side of sweet and spicy bacon, eggs done your favorite way, and topped with whipped cream, I invite you to enjoy Lost Waffles, part of this complete breakfast.  

Lost Waffles

4 Frozen Waffles
2 Eggs
1/4 C. Milk (I used almond)
1/2 t. Cinnamon
1/2 t. Vanilla
Spoonful of Sugar (helps the Lost Waffles go down...)
Butter
Whipped cream

Preheat the oven to 400 degrees.  Place frozen waffles on a baking sheet and bake until extra crispy.  

In a shallow bowl, beat together the eggs, milk, cinnamon, vanilla and sugar until well combined.  

Add a pad of butter to a medium skillet and heat over medium-high heat.  You want this pan to be HOT when the waffles jump in.  Quickly douse a waffle in the egg mixture, making sure the egg gets into all the nooks and crannies.  Add it to the skillet and let it sizzle away until golden brown and crispy.  (Don't dip the waffles in the egg until just before you put them in the skillet, or they'll become soggy).  Repeat with the remaining waffles.  

To serve, top the waffles with whipped cream and a side of your favorite breakfast accompaniments.  

Donut Holes with Jam & Creme

A few weekends ago, we went to the apple orchard with some friends. After filling a sac with juicy Winesaps (and taking more photos than we could count), we stopped at the orchard shop and picked up a few extra goodies.  Per our tradition, we chose a couple jams from the monumental display.  This year, we settled on strawberry rhubarb, among others.  For the last few weeks, the jar of SR jam had been staring me down from the kitchen counter, so I finally opened it up.  Instead of smearing it on a slice of trust toast, I wanted something different, something satiating and sweet.  I landed on donuts.

Reminiscent of jelly-stuffed donuts, these simple donut holes are light as air and when swooped through a trail of strawberry rhubarb jam and vanilla creme, they're to-die-for.

Donut Holes with Jam & Creme

1 Tube Unbaked Biscuits
2 C. Vegetable Oil
1/4 C. Strawberry & Rhubarb Jam
Squeeze of Lemon Juice
Vanilla Creme (recipe follows)
Powdered Sugar, for dusting

Preheat the oven to 350 degrees.

Heat the vegetable oil over medium low heat.

Open the tube of unbaked biscuits and using scissors, cut each biscuit into quarters.  Roll the dough quarters into balls and set aside.  When your  vegetable oil reaches 350 degrees, lower the heat and carefully drop a couple dough balls into the oil.  They will cook very quickly, so be prepared to scoop them out as soon as they turn a golden brown.

Place each golden ball onto a baking sheet.  Once you've fried all the balls, place them in the oven for 4-5 minutes.  Remove the balls when they have cooked all the way through.  (You can test this by cutting one of them open.  You want the dough to be fully cooked).


Dust the balls with powdered sugar.

Squeeze some lemon juice into the jam and stir to thin it out.  This makes dipping easier.  Arrange your plate with smears of jam and vanilla creme.   Place donuts on top of the sauces.  Enjoy.

Vanilla Creme

1 Packet of Vanilla Pudding
2 C. Milk
1 t. Vanilla Extract
1 T. Bourbon



Add the vanilla pudding packet to the milk and whisk for 2 minutes.  Add the vanilla extract and the bourbon and whisk until fully combined.  Cover tightly with plastic wrap so that it touches the surface of the pudding* and refrigerate for 2 hours, or until thick.  Thin with milk as needed.

*This prevents a skin from forming on your pudding.

Christian and me at the orchard.  Does anyone send out Fall cards?  We may have to now...

Breakfast Tacos

Despite it being the most important meal of the day, I rarely get hungry early enough to enjoy breakfast.  Except, that is, on the weekends.  I love waking up lazily, when my body has rested of its own accord.  I'll boil some water on the stove (we don't have a microwave in the new apartment), grind some coffee beans and brew a cup of joe before heading out to our balcony.  It's truly the perfect way to greet the day.

In contrast to my tardy appetite, moments after Christian wakes up, he's ready for breakfast.  So, once that coffee has trickled through my veins, we pillage the fridge for eggs, breakfast meat and whatever else we can whip into a worthy meal.  Breakfast tacos have been a recent favorite.  Quick, versatile and flavorful, these breakfast tacos are a great way to transform those last bits of ingredients in the fridge into a simple, delicious meal.

Breakfast Tacos

The Tacos:
4 Small, White Corn Tortillas
1/4 lb. Spicy Breakfast Sausage
4 Eggs
1/4 C. Chihuahua or Feta Cheese
Crema (Recipe Follows)
The Green (Parsley or Cilantro)

Heat a non-stick skillet over medium heat.  Cook the breakfast sausage, breaking it into small crumbles until it's brown and crispy and cooked through.  Remove from the pan and drain on a paper towel.

Over an open flame, carefully heat your tortillas to give them that authentic char.  Flip with tongs so both sides brown.  If you don't have a gas range, just warm them up so they're pliable and don't crack when you fold them.

Cook your eggs any way you like.  I like mine over-medium.

To assemble your tacos, place an egg on each tortilla.  Sprinkle with the crumbled sausage.  Spoon the crema over each taco.  Top with cheese and the green.  Serve with rice.

The Crema:
1/4 C. Sour Cream
1/4 C. Tomatillo Salsa
The Green (Parsley or Cilantro)

For the crema, blend together the sour cream, salsa and the green.

A Modern Speakeasy & The Wasabi Deviled Egg

Several months ago, I had the pleasure of working with the Columbus Blue Jackets Foundation to produce a fundraiser that raised money for pediatric cancer research.  It was a whirlwind project that we completed in January and it was a TOTAL success!  The event raised more than $600k to help kiddos with cancer.  In addition to giving back, this event was a grand party to celebrate the NHL team, the city of Columbus and to blow people away.  And it did.

It all took place at the Columbus Athenaeum where we created a pop-up speakeasy called The Crease, where Being Bad Does Good.  Guests entered a dark, empty lobby and gave a password to a stoic bouncer, who surreptitiously ushered them in.  Guests navigated through the backstage entrance where performers readied themselves in front of giant mirrors, vocalists warmed up, dancers practiced their moves.  There were even a few sharks playing cards before their debut on stage.  This greeting was definitely not what guests expected.  It set the perfect stage for a night of wonder, disbelief and whimsy.

Guests were invited into the actual party by none other than Johnny DiLoretto, The Crease's proprietor for the evening.  The lights were low, the music was loud and guests were immediately catapulted into full swing party mode.  The decor was a purposeful hodgepodge of glitz and glamor and rustic, comfy chairs.  A golden dance floor reflected the moody lights and a giant bar flooded guests with unique and old-fashioned libations inspired by Columbus' own Logan Demmy.

Creative talent sang and danced the night away.  From Maiya Sykes, to dance performances choreographed by Leigh Lotocki, to... wait for it...yes, even a fire eater, this event had it all.   Oh, and Sara Bareilles showed up for a surprise concert at the end of the night.  All in all, this event was a huge success.  It unveiled the creative side of Columbus' philanthropy that I think has set a new bar for future fundraisers and good-doers.

Now, no party that I've ever been to is complete without food.  This was no exception.  I had the pleasurable task of working with the chef at the Athenaeum to create the menu at The Crease.  Inspired by the 1920's, Moulin Rouge and a little bit of Circus, the food at The Crease was marvelously fitting.  We opted to go with heavy appetizers and finger foods, much like you would have seen at cocktail parties back in the day.  Deviled eggs and artisan toasts were given a modern twist.  Exotic curries and Peking wanton cups brought intrigue. Even London broil lollipops made a whimsical appearance.  This party had so much to offer.  The food was the cherry on top.

Wasabi Deviled Eggs

All of the food at The Crease was top notch, but I thought it only fitting to share the recipe for our client's favorite dish:  the Wasabi Deviled Egg.  Who would have thought that wasabi would taste good in an egg?  Well, trust me.  It does.  These deviled eggs are easy, impressive and over the top, with a modern, spicy punch.  Bon Appétit.  

6 Eggs
1/4 C. Mayonnaise
1 t. Wasabi Paste
Pickled Ginger (like you'd find at a sushi restaurant)
Toasted Panko, for garnish
Parsley, for garnish

Place 6 eggs in a pot and cover them with water.  Turn on the heat to high and bring the water to a rapid boil.  Boil for 15 minutes and remove the pot from the heat.  Let it cool for 5 minutes.  Run the eggs under cool water until they can be handled.  Crack and remove the shells and slice the eggs in half.

Pop out the yolks into a medium bowl. Add the mayo and wasabi. Season to taste with more mayo and wasabi.

Fill each egg white with a tablespoon of the wasabi mixture. Top with a piece of ginger and sprinkle with panko and parsley.

Irish Colcannon & Apple Cupcakes with Whiskey Glaze

This weekend, we celebrated St. Patty's Day with a number of close friends. It started as a casual afternoon get-together and somewhere throughout the course of the evening, the living room exploded into a raging dance floor. Leave it to us to help the Irish celebrate with some damn good song and dance. Luckily, we had filled up on Irish favorites earlier in the day, including bangers and Colcannon, and apple cupcakes with whiskey frosting. Give these recipes a try for an easy jump start to your St. Patty's Day! 

Colcannon is a traditional Irish dish of mashed potatoes stuffed with cabbage. My version uses kale and green onions along with thyme butter. It's hearty and comforting and a perfect way to kick off St. Patty's day. 

8 Russet Potatoes, skin on
1.5 C. Kale, stems removed
1 T. Olive oil
6 green onions, diced
3/4 C. Sour cream
1 stick of Butter, at room temp
1/4 C. Milk
2 T. Thyme
S&P

Place the potatoes in a large pot filled with enough water to cover the potatoes. Place the pot over high heat and bring to a rapid boil. When a fork can easily be inserted into the potatoes, carefully remove them and transfer them to a large boil. 

Bring the pot of water back to a boil and add the kale. Cook for 2-3 minutes or until the kale is a bright green. Remove from the heat and drain. 

In a small boil, combine the butter and thyme. Set aside until ready to serve. 

Using a potato masher, crush the potatoes until they are a smooth consistency. (Don't use a hand mixer or you'll end up with gummy potatoes). 

Heat a small skillet over medium heat. Drizzle with olive oil and when it glistens, add 3/4 of the green onion. Sauté until lightly browned. Add to the potatoes, along with the sour cream and kale. Toss to combine. Season with salt and pepper. 

To serve, form a nest with the colcannon with a well in the center. Add a tablespoon of thyme butter into the well and allow it to melt. Garnish with the remaining green onion. Serve with bangers. 

Apple Cupcakes with Whiskey Glaze

Your favorite white or yellow cake batter (shh...I used a box)
1.5 apples, cored and diced
1 T. Cinnamon
1 pinch of nutmeg
2 C. Powdered sugar
3 T whiskey
Preheat the oven to 350.
Add the apples, cinnamon and nutmeg to the cake batter. Toss to combine.
Fill the cupcake pan and bake until a toothpick inserted into the center of the cupcake comes out clean. Allow to cool before removing the cupcakes from the pan.
In a small bowl, combine the powdered sugar and whiskey. Stir with a fork until smooth. You may need to adjust the amount of sugar or whiskey. Just remember, a little bit of liquid goes a looong way!
Drizzle the cooled cupcakes with the glaze. 

Chicken Panang

I'm a sucker for good Asian food.  Chinese, Japanese, Thai and everything in between.  I love it all.  A few years ago, I tried curry for the first time.  It was an acquired taste for me, but once I discovered Panang, I knew I'd hit a home run.  It's spicy, a little sweet, and luscious, with a peanut butter finish.  Great with any meat or veggie (or whatever the hell you have in the fridge), this is a must-keep recipe to add to your repertoire for those often craved exotic evenings.  

Panang Curry 

Chicken Boobs
2 T. Olive Oil
Salt & Pepper
3/4 Onion, diced
1 1/2 C. Carrots, chopped into small rings
1/2 Zucchini, chopped
3 T. Panang Curry (found in a pouch or a can in Asian grocery stores)
1 Heaping T. of Peanut Butter
1 14 oz. can of Lite Coconut Milk
1 T. Fish Sauce
1 T. Brown Sugar
Basil, nuts and lime juice, to garnish

Sprinkle your chicken with salt & pepper.

Heat the olive oil in a non-stick skillet over medium heat until it glistens.  Add the chicken and cook for 4 minutes per side or until you get a nice, golden brown edge.  Make sure the chicken is cooked through.  Remove from the skillet and set aside.  When the chicken has had a chance to rest for 5 minutes, slice into pieces about 1" thick.

Add the onions to the skillet.  Cook until they are soft but not browned, about 6 minutes.  Add the carrots and zucchini and cook for another 3 minutes.  Stir in the panang curry and peanut butter, allowing it to coat the veggies.  Pour in the coconut milk and stir to thoroughly combine.  Stir in the fish sauce and sugar.  Taste and add more sugar, peanut butter or fish sauce as needed.  Add the chicken back and stir gently to cover it in the sauce.

Serve over rice and garnish with fresh basil, nuts of your choice and a squeeze of fresh lime juice.

Shish Kebabs

There is not much in this world as satisfying as grilling meat on a stick over flames.  Maybe it's my id, a yearning for simpler times, or gee whiz, maybe it's that fahwesome taste of char and caramelized sugars all over my food that only fire can lend.   In any case, I encourage you to unleash your inner cave man, break out the grill and start cooking like summer intended.  This weekend, my new obsession Christian and I grilled some shish kebabs using my dad's infamous recipe.  These shish kebabs are tender, juicy & fresh, and packed with sweet, teriyaki flavors.  

Shish Kebabs

1/2 lb. of Beef Tips (or your favorite protein), cut in large chunks

Salt & Pepper

Olive Oil

1 Red Pepper, cut in large chunks

1 Pint of Button Mushrooms, with stems on

1 Onion, cut in large chunks

1 Can of Whole Potatoes

1/2 C. Teriyaki Sauce (we used San-J gluten-free)

1 C. Pineapple, cut in large chunks (optional)

Wooden Skewers, soaked in water

Preheat your grill to nice and hot.  Season the beef with salt & pepper.  

Start to assemble the kebabs by starting with a piece of red pepper or onion.  This will secure the pieces so they don't slide off the end of the skewer.  Continue by adding the other ingredients.  Finish the skewer with another red pepper or onion chunk and set the kebabs in a shallow baking dish.  Repeat this until you've used all the ingredients.  

Drizzle your teriyaki sauce over the kebabs, making sure that each piece gets nicely coated.  Drizzle with a smidge of olive oil.  This helps prevent sticking on the grill and helps your food to get an extra crunch.  

When the grill is hot, carefully add the kebabs, perpendicular to the metal grates.  Cook for 5-6 minutes, until you get a good char.  Turn and cook for another 5 minutes on the other side.  Make sure your meat is cooked to a safe temperature.  Remove from the grill.  Drizzle with fresh sauce if you desire (NOT the sauce that collected at the bottom of your baking dish).   Serve with quinoa, couscous and something green.  

Election Day 2012 :: Apex Pizza

Well, the day is finally here!  Another auspicious moment for the history of the United States.  Without getting too “politicky,” I’ll just say that I hope you have done solid research, thought long and hard about your own well-being and that of each person you see throughout the course of your day, and that you will confidently cast your vote.  It’s the smallest and most powerful contribution you can make this year, and it endows you with an opinion, good or bad, throughout the next 4 years.  Don’t forget, procrastinate, dawdle or defer – go vote now, and then eat well!

Tonight, I’ll be enjoying a smorgasbord of pizza in front of the live election broadcast, wine in one hand and crayons in the other hand.  The wine is to deal with the inevitable bloodshot states and the crayons are to color my map of the USA blue or red (but hopefully blue) as the votes come in.  My friend Melanie introduced me to this Election Day activity and I’m ever grateful. 

As for the pizza, today we’re straying from the regular pepperoni and red sauce. This pizza is truly the apex of pizzas, with a complex combination of flavors that come together harmoniously.  From the artichoke pesto sauce to the bold and colorful toppings, you will LOVE it!  Inspired by a pizza that used to be served at the Beaver Street Brewery in Flagstaff, this pizza will rock and comfort your world. 

Here’s to America’s bright future!  I'll see you on the other side...

Apex Pizza

Naan

For the artichoke pesto:

1 C. Artichoke hearts, drained

1/2 C. Parsley

½ C. Parmesan cheese

Olive oil

Salt and pepper

Toppings:

Red pepper

Yellow pepper

Salami

Feta cheese

Mozzarella & Parmesan cheese

Preheat the oven to 350. 

In a small food processor, combine the artichoke hearts, parsley and Parmesan.  Drizzle in olive oil slowly until you have a slightly wet paste.  Add salt and pepper to taste. 

Spread a heaping tablespoon of the artichoke pesto on the Naan and top with the other ingredients.  Cook until the cheese has melted and the naan is golden brown, about 7 minutes.