Finally...I've seen "Julie and Julia!"

It's taken weeks but I've finally seen the ultimate foodie movie "Julie and Julia" inspired by two true stories, the magnificent Julia Child and the inspiring writer Julie Powell. I know this movie is old news to just about anyone with an ounce of food savvy, but I just wanted to mention it because I really, really enjoyed it!

I read a number of Julie and Julia articles from a number of different media sources (NY Times, USA Today, LA Times) but one really stood out to me. Laura Shapiro from Gourmet magazine wrote a very interesting article about the movie, well mostly about the real life characters the movie portrays. I agree with Laura's assessment of Julie Powell and her praise of Julia Child.

Since I'm a child of the 80's, I missed personally seeing Julia Child in action on televised cooking shows. However, since I love food, cooking, and absorbing all the information I can on both subjects, I know the effect she has had in the kitchens of America (and the world for that matter). I think Laura hit the nail on the head when she described her experience in the theater as "[sitting] there in the movie theater beaming like a lunatic during approximately half the film" because I myself did the same thing. Julia's story is so motivating and lovely, you can't help but get swept up into her love for food and her perseverance...it's stunning! On the other-hand the second part of the film contained Julie Powell's story, which is incouraging to see beacuse a blogger was fortunate enough to make it big, but it was lacking passion. I would think that Julie would want to cook her way through "Mastering" because she LOVES it not because she feels obligated to do it, and on top of that she complains and throws fits if things don't come out right. I think that's what cooking is all about...we learn from our mistakes, nobody is perfect on the first try...even Julia!

All in all...I really enjoyed the Paris and Julia parts in the movie and I anticipate I'll be posting a boeuf bourguignon kitchen trial very shortly! Bon Appetit!

Saturday Night Steak Dinner

So in the last post I promised that I would share the the yummy steak dinner J. and I had last Saturday. I was so caught up with the new food processor and the mixed berry pie we had for dessert I couldn't fit in our at home Ruth's Chris experience...it's well worth the wait, enjoy!

First off we had baked potatoes:
2 Russet potatoes stuck with a fork a couple of times all over. Rubbed with vegetable oil and sprinkled with salt. Baked in a 350 degree F oven for an hour. I stuck these in the oven as I was finishing baking the pie (since the oven was on anyway) but you can easily just microwave the potatoes for about 10 minutes.

And of course the main event...the steak:
My technique for making steak couldn’t be easier or quicker. I start with a thick cut piece of steak (1 1/2 inch to 2 inch), with or without a bone (your call…whatever’s on sale, that’s what I do). I prefer using a steak from the rib, short-loin, or sirloin (rib-eye, porterhouse, filet) something like that…I don’t use cuts from the flank or round (flank steak, skirt steak) for this particular method. Let me add that I look for grass-fed beef when I can, it’s more expensive (boo) but the taste is beefier and especially delicious (woowhoo). Let the steak get to room temperature (set out on the counter for 20 minutes should do it), meanwhile get a plate and load it up with about 2-3 tablespoons of kosher salt and about 2 tablespoons of freshly cracked pepper, depending on the size of steak(s). Heat a heavy ovenproof skillet (I suggest using a heavy duty cast iron skillet) on medium-high heat, you want it hot so when the steak hits the pan it sears. Now, make sure the steak is nice and dry by patting it with a few paper towels then brush one side of the steak with vegetable oil, flip the oiled side of the steak onto the salt and peppered plate using a pair of tongs, repeat the process with the second side. When the skillet is smoking use the tongs to carefully place the steak in the skillet.
Leave the steak to cook for 2 minutes (no peeking, you want the steak to sear) repeat with the second side. After the second side has cooked for 2 minutes carefully move the skillet to a 350 degree F oven. After 5 minutes check the meat with an instant read thermometer, when it reads 160 degrees F (medium), you're ready to take the steak out of the oven. Before serving the steak, make sure it rests for at least 5 minutes so the juices can redistribute!

I love caramelized onions and mushrooms along side my steak:
I start with one medium sized yellow onion cut into rings about a 1/2 inch thick. I saute those in 2 tablespoons of butter over medium heat until they are soft and start turning a golden color, about 10 minutes. Add another tablespoon of butter, three cloves of chopped garlic, and 1 1/2 teaspoons of fresh thyme. Stir and continue cooking for another minute (until the garlic gets fragrant), then add two cups of sliced button mushrooms, 1 1/2 teaspoons of kosher salt and pepper. Cook for an additional 5 minutes stirring occasionally.

Where's the sour cream?
I'm not fond of sour cream (actually I am but I try to stick with low saturated fat foods...that's just a way I lie to myself...don't judge, we all do it!) but when I have a baked potato I have to give in. But wait! I have a trick...plain fat free Greek yogurt! I love the stuff (and that's not a lie!) It's a delicious blank canvas that can be dressed-up into something savory or sweet, it's thicker than regular yogurt and can be a perfect substitute for sour cream! In this case I added a tablespoon or so of chopped chives, a teaspoon of kosher salt and a pinch of pepper to 3/4 cup plain fat free Greek yogurt. Top a baked potato with that and you'll be saying "sour cream, what's that!"

My brand new kitchen toy…

On weekends, I like to take the time and make something really luxurious for dinner. I think it has something to do with the relief that the weekend’s here and I don’t have to rush home from my day job and get dinner on the table at record speed. The weekend is the time I can relax and really enjoy my adventures in the kitchen.

This Saturday was no exception; unfortunately J. and I had errands to run at the local mall and I thought that might cut into my culinary endeavors. Well three hours later we were home with our errands done and a bright, shiny, and brand new food processor! I felt like I just won the lottery…like I was a kid going to Disneyland for the first…like I was a lost puppy who somehow found my way home hundreds of miles away, suffice it to say I was a happy camper. I already own a rather loud and rather small (4-cup capacity) food processor that I bought years ago but it really couldn’t hold up to major jobs like dough making and large batches of pesto, but who could blame me, I was a college student looking for a cheap buy. Well now I had a brand new toy to play with…a 12-cup multi-use KitchenAid beauty. I wanted to use it immediately, but what would I make? Its maiden voyage should be something notable and delicious. With a little more pondering I decided what would be more delicious than pie!

After a quick shopping trip to the nearby market, J. and I picked up raspberries, blackberries, and blueberries for a mixed berry pie along with a steak and fixings for a scrumptious at home steak dinner (look for that in the next post!).

I’ve always been intimidated by dough making, there are so many different techniques and so many variables that could lead to tough, not-so-tasty pie dough but I use one that’s goof proof!

Triple-berry Pie:

Ingredients

Dough –

2 1/2 cups flour

1 tablespoon granulated sugar

1/2 teaspoon salt

2 sticks (1 cup) salted butter (cut into 1 inch cubes)

*I know everyone says to use unsalted butter because you can control the seasoning in a dish but I like the way salted butter tastes...it gives the dough a great dimension of flavor!

1/2 ice cold water

Filling –

6 cups mixed berries, washed and dried well

(I like the combo of raspberries, blueberries, and blackberries but you can use any mixture you like)

1 1/4 cups granulated sugar

1/4 cup cornstarch

zest of one lemon

1 tablespoon lemon juice

Egg wash –

One large egg

1 tablespoon water

Making the dough:

Before I start I like to fill a Pyrex 2-cup measuring cup with ice and water to make sure the water gets really, really cold. Then I cut my butter into 1-inch cubes and set them in the freezer while I get the rest of the ingredients together.

Place flour, sugar, and salt in a food processor. Once everything is measured and ready take the butter out of the freezer and sprinkle the cubes in the food processor bowl. Pulse the mixture until the butter looks about the size of peas (anywhere between 2 and 5, 2 second pulses). Drizzle 1/2 cup of the ice-cold water (without the ice please) in the processor while you pulse. The dough is ready when it just comes together (about 3 pulses).

Divide the dough into two disks (this will make it easier to rollout), wrap them in saran wrap, and refrigerate them for at least two hours or over night if you’re making it ahead.

Assembling the pie:

Two hours later –

Preheat over to 425 degrees F; stick a sheet pan in the oven while the oven’s pre-heating.

Have a small cup of flour at hand when you’re ready to roll out the dough. Grab one of the dough disks from the refrigerator, unwrap the delicious little parcel from the plastic and set on a floured flat surface. Sprinkle a little flour on the top of the dough and using a rolling pin, roll out the dough in one fluid motion going away from you, then (using a bench scraper if needed) peel the dough from the surface, flip on it’s opposite side and turn 90 degrees. This will ensure the dough is even on all sides and it doesn’t stick to the work surface. Repeat, using more flour if dough starts to stick, until dough is approximately 10 inches in diameter.

Transfer rolled out dough disk to a 9 inch pie plate by rolling the dough onto the rolling pin, moving it over the pie plate, and rolling it off of the rolling pin and into the pie plate. Gently lift the sides and make sure the dough is flat on the bottom and up the sides of the pie plate. Stick the pie plate in the refrigerator while you repeat the process with the second disk, this time when you’re done rolling out the dough, transfer it to a parchment paper lined sheet pan and stick it back in the fridge.

While the pieces of dough are chilling in the fridge, make the fruit filling. Mix all the filling ingredients together thoroughly, that’s all! Now take the dough out, pour the berries into the dough lined pie plate and carefully transfer the second piece of dough over it. Trim the edges so about 1/2 inch hangs over the pie plate. Crimp the edges by either using a fork or by pinching the dough with your thumb and forefinger.

Some folks get fancy with their pies, like creating a lattice pattern on top. I simply make about four slits in the middle of the pie to let the steam escape as the pie is cooking (THIS IS VERY IMPORTANT). Now make the egg wash by combining a beaten egg with a tablespoon of water. Brush the egg wash all over the top of the pie so it’ll come out golden brown.

Baking the pie:

Set the assembled pie gently in the middle of the preheated baking pan, bake for 20 minutes at 425 F. When the 20 minutes is up, rotate the pie for even cooking and lower oven heat to 350 F. Bake for another 30 – 40 minutes, take it out of the oven when it’s golden brown. Let rest for at least 45 minutes, on a wire rack, before diving in!

In the immortal words of Scarlett O’Hara…”as God is my witness, I’ll never go hungry again, because I have pie!” Okay, okay I made the last part up but if she had the opportunity to make a pie that easy…I’m positive she’d have said it that way instead!

Dinner...Off-the-Cuff

There are days when I get home from work and all I want to do is curl up in bed; let the rest of the day melt away. I’m sure everyone has experienced days when things just keep going wrong, one incident after another. The bane of my existence are days like these and as a direct result, I end up having a glass of red wine and popcorn with black pepper (I know it sounds odd…but it’s so yummy!) for dinner cause I can’t seem to do anything else.

Last night was turning out to be one of those nights but I had a pound of shrimp that needed to be cooked or frozen, so I opted for cooking with a little help from The Talking Heads (music to get the inspirational juices flowing). I get my apron on and I stand in front of the pantry for a good ten minutes and think, “hmmm…what shall I do with my shellfish friends?” I had some cremini mushrooms on hand, can of diced tomatoes, basil and spaghetti noodles; so I started building from there. As soon as I started prepping all my ingredients my bad day seemed like a distant memory. I think the smell of garlic and basil and melting butter is therapeutic…I might just patent an air freshener!

All the ingredients I had on hand and I just kinda “wing-it” to come up with this little concoction. I think that’s the most enjoyable way to cook!

Ingredients:

1-pound shrimp, pealed and deveined
1 tablespoon olive oil
3 tablespoons butter
2 cups chopped cremini mushrooms
4 cloves of garlic
1 large shallot
3 tablespoons dry sherry or white wine (optional)
* I love the pairing of sherry and shellfish…crab or shrimp…it just gives the dish a rich dimension of flavor!
1 can (14 oz) chopped tomatoes
1 teaspoon red chili flakes
Handful of torn basil
1/4 cup toasted pine nuts
* I set the pine nuts in a small dry sauté pan on low heat for about five minutes, tossing occasionally to avoid burning
1/2 a package of Spaghetti noodles, cooked in boiling, salted water
Parmesan cheese

Directions:

Set a large skillet over medium-high heat and add olive oil. When the skillet is nice and hot add the shrimp, season with a pinch of kosher salt and pepper. Cook the shrimp until they just start turning pink, about 2-3 minutes, you don’t want to cook them completely you just want to get the delicious shrimp “essence” in the pan. After 2-3 minutes transfer the shrimp to a plate and set aside.

Add 2 tablespoons of butter and the mushrooms to the hot skillet. Saute the mushrooms for about 5 minutes; you want to see the mushrooms start to release their juices. Add the garlic, shallot, sherry, and season with a teaspoon of kosher salt and pepper. Heat through for another 3 minutes.

Lower heat to medium-low and add the canned tomatoes and chili flakes and another pinch of salt and pepper. You want to cook the mixture so the liquid evaporates and the sauce gets thick, about 8 minutes, stir in the remaining tablespoon of butter. Add the shrimp back to the skillet and stir to incorporate the ingredients and heat the shrimp through, another 2 minutes or so.


Turn the heat off and add torn basil leaves and cooked spaghetti. Top with the pine nuts and freshly grated Parmesan cheese. Dinners ready!

The best remedy for a not so great day: eating a really great dish!

Awe comfort food!

Is there anything more divine than sitting down to a delicious meal? How about a divinely delicious meal that fills not only your hungry tummy but also your hungry soul? There have been times when I needed not only a really tasty meal but also a meal that brings me so much joy that I forget about my lousy day or lousy weather or the lousy neighbor’s dog! Everyone has their special dish that they describe as “comfort food,” usually produced by many hours in a hot kitchen and following a recipe written many years ago by a “granny.” And that SHOULD be the way to eat comfort food…right? WRONG…there is a time and place for “granny” and it’s usually not a Tuesday night before a big project is due at work. This is when I turn to recipes that illicit the same emotions you get from eating real “comfort food” without all the hassle of a weekend “prep-and-cook-for-hours” session. And whom do I turn to the most…Martha and the folks from “Everyday Food!” Their Chicken and Dumplings recipe is absolutely comforting without all the fuss. The first time I made this, I followed the instructions to the letter and it came out perfect…the chicken was moist and flavorful, the dumplings where tender and oh so good…and J. loved it! But I decided to make some changes…i.e. more veggies and some noodles (like the dumplings weren’t indulgent enough!). Enjoy!

Chicken and Dumplings

Adapted from Everyday Food

Ingredients

Base:

3 tablespoons butter

1 medium onion, cut into 1-inch pieces

5 medium carrots, cut crosswise into 1-inch pieces

2 stalks of celery including leaves, cut crosswise into 1-inch pieces

1 ½ cups cremini or white button mushrooms cut into thick slices

2 tablespoons good white wine like sauvignon blanc

1 teaspoon dried thyme

1/4 cup (spooned and leveled) all-purpose flour

1 can (14.5 ounces) reduced-sodium chicken broth

Coarse salt and freshly ground pepper

1 1/2 pounds boneless, skinless chicken thighs

1 package (10 ounces) frozen peas

Dumplings:

3/4 cup (spooned and leveled) all-purpose flour

2 tablespoons chopped fresh dill, or 3/4 Teaspoon dried dill weed

1 3/4 teaspoons baking powder

1/2 cup plus 2 tablespoons milk

Optional addition:

1 package egg noodles

Directions

In a Dutch oven (or a 5-to-6-quart heavy pot with a tight-fitting lid), heat butter over medium heat and add onion, carrots, celery, mushrooms and thyme.

Cook; stirring occasionally, until onion is soft, about 5 minutes then add a teaspoon of salt. Stir until salt is incorporated then add wine and continue cooking for 2 minutes.

Add 1/4-cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with a little more salt and pepper.

Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally for 20 minutes.

Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.

After 20 minutes stir peas into pot then drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook).

Cover, and simmer until chicken is tender and dumplings are firm about 20 minutes.

OPTIONAL: at this time you can boil some egg noodles to go along with the dish...only if you feel like living life on the wild side, that is!

Taadaa...comfort food in milliseconds!