Uncategorized – Page 3 – And What I Ate

How To: Poach an Egg

(I look really pretty in the screenshot above. I know.)

I don’t know about you guys, but poaching an egg always seemed really intimidating to me, until I actually tried it. There are a couple little tricks:

1. Make sure the water is at the perfect temperature – not boiling, just gently bubbling

2. Add a tiny bit of white vinegar to the pot while the water is warming

3. Once the egg is in the eye of the tornado, leave it alone. After 2 minutes remove it with a slotted spatula and gently touch the yolk to make sure it’s set but still pretty wiggly.

Enjoy on just about anything, but one of my favorites is eggs benedict in all forms. The recipe in this video is a fantastic smoked salmon and polenta eggs benedict with a lemon-dill hollandaise sauce. Thanks for your video editing, JBG!

Lasagna with Kale and Bechamel

Lasagnas are a labor of love, especially when you do them right. When I take the time to make one of these, especially when it’s entirely from scratch, I double the recipe and freeze another one, just because they take so much time and effort. And then, on days when NEPA misses breaking the record for coldest day ever by one degree, and I’ve spent the day before with a wicked stomach bug that made me feel like I was dying, barely slept because of it, woke up at 2.45am for a 4am taping of morning show (with Ryan Leckey, who, admittedly, I love) at the hospital, then coordinated five more interviews – one of which includes scrubbing up (?? in? what’s it called when you just observe) with a reporter and photographer for a VERY graphic, and incredibly advanced, knee replacement surgery – and am now waiting to connect the final interview of the day so I can just take a freaking nap already, do you know what I do? I take that second lasagna out of the freezer and start letting that beautiful thing defrost. This is homemade with love right here – my Mom’s meatsauce, noodles from scratch, a nutmeg-y bechamel, some kale and fresh parm…dinner’s going to be the best part of this day.

LASAGNA WITH KALE AND BECHAMEL (Makes one 9.5 x 11 inch delicious pan of lasagna) Continue reading “Lasagna with Kale and Bechamel”

Chinese Pork Dumplings

If I could pick one food to eat for the rest of my life (pasta is a given), it would be these. I love dumplings, especially the really good ones. Unless you live in a city, good-quality dumplings are really hard to find – most of the ones I order around here are either too thick, not flavorful enough, or some sort of variation on Asian pierogies.

That said, these are fantastic. Perfect consistency, great filling, light and super tasty. Brendan and I made them together, and it was amazing how many of them we got out of 1 lb. of pork. I gave in and stuck to the basics with this recipe, but I’m already planning what version we’re going to make next. These were a really fun kitchen project, AND they froze really well too. Who needs city Chinese food?? Ok, me. I do. But when I can’t have it, this is a pretty great substitute.

CHINESE PORK DUMPLINGS (makes a ton. Freeze whatever you don’t make in an airtight container)

1 lb. ground pork
3 scallions, green parts only, thinly chopped
1 tbsp. sesame oil
1 egg
salt & pepper to taste
1 tsp. minced ginger
Pot Sticker wrappers (I found these at a little Asian specialty store)

1. In a large bowl, combine the pork, scallions, sesame oil, salt & pepper and minced ginger. Mix to combine.

Continue reading “Chinese Pork Dumplings”

Creamy Tomato Pasta with Artichokes

My mom had a pretty rough time throughout December, so before I went away for Christmas, my parents, my sister and I all made a Saturday afternoon lunch and just hung out for a while. My mom’s a vegetarian, and we all needed some comfort food, so this pasta and artichokes in a creamy tomato sauce was perfect. Everything tastes better when you eat it with your family. <3

CREAMY TOMATO PASTA WITH ARTICHOKES (4 servings)

2 garlic cloves, chopped
2 shallots, sliced pretty thinly
1/2 vidalia onion, diced
1 tbsp butter
1 tbsp EVOO
1 14 oz. can artichoke hearts, quartered
1 14-oz can chunky crushed tomatoes
2 fresh tomatoes, chopped and seeded
1/2 c. white wine
1/2 c. heavy cream
handful of flat-leaf parsley, chopped
freshly grated parmesan (about 1/3 C., plus more for topping)
Kosher salt to taste
1 lb. linguini

1. Melt the butter and EVOO over medium heat. Add the chopped shallots and onion, cook until translucent, approx. 5-7 minutes.

2. Add the wine, stir everything together and keep stirring sporadically until the alcohol has burned off.

3. Add the artichokes (drained).

4. Add the chopped tomatoes and let them cook a bit until their skins are looser.

5. Add the can of chunky crushed tomatoes, then the cream, stir everything together.

6. Get your pasta water up to boiling, then cook your pasta. Reserve about a cup of the pasta water before draining.

7. Stir in the handful of chopped parsley, about 1/3 c. freshly grated parmesan cheese, then taste and season as needed. Thin with the pasta water if needed.

8. Add the pasta to the saucepan, combine everything so the pasta is evenly coated.

9. Serve and enjoy (my mom got the “You’re the Best” plate, of course).

Mushroom “Meatballs”

These were the first thing Brendan ever made me, and they’re one of my very favorites. Meatballs are one of the best foods ever, but these are vegetarian, and they honestly stand up to the real thing. Plus, anytime I get Bren in the kitchen is a done deal. He’s an awesome cook.

MUSHROOM “MEATBALLS” (makes about 20 – recipe via allrecipes.com)

1 lb. white mushrooms, finely chopped
pinch salt
1 tbsp. butter
1/2 c. yellow onion, chopped
4 cloves garlic, minced
1/2 C. quick-cook oats
freshly grated parmesan cheese
1/2 C. bread crumbs
1/4 C. chopped flat-leaf parsley
2 eggs, divided
1 tsp. salt
1/2 tsp. black pepper
pinch cayenne pepper
pinch dried oregano
1 tbsp. EVOO

1. Finely chop mushrooms, then heat the 1 tbsp. EVOO in a large skillet over medium. Add mushrooms and a pinch of salt, cook and stir until the liquid has evaporated.

2. Add butter to the mushrooms, cook until golden brown.

3. Add onion to the mushroom mixture and cook until it’s translucent, approx. 5 minutes.

4. Remove from heat, add garlic and stir approx. 90 seconds. Add mixture to a mixing bowl.

5. Mix in the oats, approx. 1/3 C. parmesan, bread crumbs, parsley and, when the mixture is cool, 1 egg. Add the salt pepper, cayenne pepper and oregano, then mix until combined. Stir in the other egg.

6. Heat oven to 450. Line a baking sheet with parchment paper, then roll the mixture into little meatballs.

7. Bake for approx. 15 minutes or until mushrooms are golden brown. Eat alone or over pasta – these are the bomb.

Continue reading “Mushroom “Meatballs””

Out With the Old, In With the New

2014 Highlights:

Dad’s retirement. Girls’ Gift Exchange. Cape May winter weekend. Inaugural Scranton Half Marathon. Parade Day Rooftops. Modest Mouse at Ommegang. Otesaga in Cooperstown. Garden parties. Hosting Mother’s Day Brunch. Cape Cod. Biking, hiking, running, flying. Girls’ Lake Weekend. Jazz on the river. Strawberry Picking. Blueberry Picking. Brendan’s first MLB game. Diamond Club seating with the girls. Pittston Tomato Fight. New Apartment. New Car. New hair color. Cohabitation. Brendan meets Abe Lincoln. Gibbons visit from Colorado. Puerto Rico for EM and Kristina’s wedding. Colorado for Christmas.

Wishing everyone a healthy, happy, dream-fulfilling year. 2014 was wonderful, but I’m feeling like 2015 is bringing a lot of positive events with her.

The Best Meals I Ate In 2014

Clockwise from top right:

Breakfast Bananas
Pasta with Tomato Cream Sauce and Artichokes
Blackberry Marscapone Gallettes
Christmas Dinner in Colorado
Butterscotch Baked French Toast
Pumpkin-Feta-Quinoa Patties with Avocado Crema

Clockwise from top right:

Tortellini and Basil Shrimp in a Lemon-White Wine Sauce, Salad topped with the Best Dressing Ever
Mini Potato Pancakes for Father’s Day
Fish Tacos Spiked with Cilantro and Lime
Chopped Summer Nectarines, Feta and Basil with Arugula
Spinach and Feta Turkey Meatballs, topped with Tzatziki Sauce, over a Mediterranean Quinoa Salad
Four-Layer Mediterranean Dip

Favorite Holiday Appetizers

Looking for some holiday appetizer ideas? Look no further. These are some of my very favorite, tried-and-true, crowd-pleasing apps. Get ready to be really popular and whatever party you’re going to. Happy Holidays!

Pear, Prosciutto and Honeyed Goat Cheese Apps with Thyme

Salmon Appetizers with Cucumber, Red Onion, Dill and Creme Fraiche

Here comes the Bride (and Groom)

We’re in Puerto Rico for my cousin E.M.’s wedding to the wonderful Kristina, who for the last five years has been, hands down, the best thing that’s ever happened to him. We love her. I’m so happy to be here with my whole family, celebrating their marriage, which would have made my grandparents very proud. E.M. and Kristina – here’s to a very long, healthy, happy life together. We love you guys!!!!!

Ps – more recipes when I’m back. In the meantime, enjoy the view.

Hendrix Cocktail

There is gin, and then there’s Hendrix. It’s fantastic. It’s infused with cucumber, rosewater and tastes unlike any kind of gin you’ve ever had. AND, it comes in the cutest bottle. I can only have like 2 of these, tops, because gin makes me a crazy person, but trust me when I tell you that I 100% enjoy every single sip. Get ready for this to change G&Ts for you for all time.

HENDRIX COCKTAIL
– 1 part Hendrix gin
– 3 parts simple syrup infused with mint
– 1 part lemon juice
– splash of soda water
– ice cubes
-mint (optional)

1. Make the simple syrup. You can infuse this with a couple of simple mint leaves, which takes this to a whole new level.

2. In a cocktail glass, combine the Hendrix, simple syrup and lemon juice, add a lemon twist and some mint, serve over ice.