tickle me tartare

 

No cooking, baking or kitchen needed to enjoy this fresh for summer dish. Steak tartare is the perfect appetizer for dinner parties or as a date night dare on the back porch with a bottle of wine. Trey and I enjoyed this simple, yet sophisticated supper with toasted rosemary potato bread, onions from my garden and all topped with a farm-fresh egg. If you like your meat pink, then tickle me tartare.

Steak Tartare

1 lb. high quality beef, diced

1 Tbsp. grapeseed oil

2 Tbsps. parsley, minced

1 sweet bulb onion, minced

1 clove of garlic, minced

Taste of salt

Taste of pepper

1 farm-fresh egg, yolk only

1. Freeze meat for 10-20 minutes to make the meat easier to chop.

2. Combine all ingredients, except egg. Use both hands or a shaper to form the shape of a ball.

3. Finish with yolk of egg in the center. Enjoy with toasted bread or crackers.

*Optional: Add capers as garnish.

 

subscriptions & strawberries

PTL. I can finally feel the sun warming my long, winter worries away. The delayed Easter holiday really pushed back the spring schedule. I see afternoons of lotion, La Croix and lounging yardside in my future. For a printemps preview, I soaked up some rays during my lunch hour with spinach, spice and one thing real nice: the Europe issue of Travel + Leisure. This light dish is as unexpected as the hidden alleyways in Paris. See if you can spot what spices up my spinach and strawberry salad. Some kind of wonderful.

Spicy Spinach & Strawberry Salad

2 c spinach, washed

1/2 c strawberries, sliced

1 sweet bulb onion, chopped

1 Tbsp. EVOO

1 Tbsp. balsamic vinegar

1 tsp. kosher salt

1 tsp. black pepper

1/2 tsp. cayenne pepper

1. In medium-sized bowl, combine spinach, strawberries and onion.

2. Drizzle EVOO and balsamic vinegar over salad and mix well. Finish with salt, pepper and cayenne pepper.

pasta prelude

The unthankful heart discovers no mercies; but the thankful heart will find, in every hour, some heavenly blessings.” -Henry Ward Beecher

A few days away from one of my favorite holidays. Macy’s Thanksgiving Parade, National Dog Show and an entire day to spend in the kitchen with my family. As an only child, we have some unique traditions. A turkey breast to feed the three of us, cinnamon apple slices to prep our taste buds for the pumpkin pie and my daddy’s fruit salad that takes him the entire day to cut each piece of fruit perfectly. Before I head home for the holidays to feast on homecooked favs, I decided to do a semi-homemade version of a dish from my archives. Homemade Ravioli with Chardonnay Cream Sauce is still one of my favorite meals, but hard to execute after work. This recipe rewind features store-bought Buitoni Four Cheese Ravioli, found in the refrigerated section, homemade sauce and a finishing touch of basil to give your stovetop and stomach a rest before the big day! Joyeux Thanksgiving!

Semi-Homemade Ravioli Dish

1 package of pre made ravioli

2 Tbsp. freshly grated Parmesan cheese

2 sprigs of basil

Chardonnay Cream Sauce

2 Tbsp unsalted butter
1 garlic clove, minced
3/4 c minced shallots
1 3/4 c dry chardonnay
1 tsp salt
1 tsp freshly cracked black pepper
3/4 c heavy cream
1/2 c of shredded Italian blend cheeses

 1. Cook ravioli as directed.

2. In a small saucepan over medium-high heat, add butter and when foamy, add shallots and cook for 5 to 6 minutes. Add the chardonnay, salt and pepper and bring to a boil. Allow to simmer for 10 minutes. Add the cream and combine well. Simmer, stirring occasionally, for 10 to 15 minutes; the mixture will thicken slightly. Add Italian blend cheese and stir to melt.

3. Pour over drained ravioli and coat well. Finish with Parmesan cheese and basil.

patriotic proposal

My Fourth of July weekend started out like any Independence Day. Box seats to a Justin Bieber concert, summer bbq on my pink grill and the most amazing man asking me to marry him.

Trey always jokes that the upcoming holiday is always my favorite holiday, but 4th of July is really, really (really) my fav. Fireworks, an afternoon by the pool and classic colors of red, white and blue, what is not to love? So the Bieber concert happened because no one else wanted the tickets at Trey’s firm, the proposal happened because Trey loves me and I love us, and the cookout happened because we are Americans.

Trey’s Pepper & Bacon-Wrapped Pops

dozen jalapeño peppers, sliced

dozen cayenne peppers, sliced

8 oz. cream cheese, softened

1 lb. slices of bacon

14 oz. cocktail-szed smoked link sausages

1 Tbsp. Italian parsley, chopped

1 Tbsp. chives, chopped

pinch of salt

pinch of pepper

1. Preheat oven to 400 degrees or prepare grill. Soak toothpicks in water for 5-10 minutes to prevent burning. In a small bowl, combine cream cheese, parsley, chives, salt and pepper.

2. Spoon cream cheese mixture on each individual link sausage. Wrap individually in bacon and secure with toothpick. Grill for 15-20 minutes or until bacon is crispy.

Cumin-BBQ Chicken

1 lb. chicken thighs, legs and/or breasts

1 c ketchup

2 Tbsp. brown sugar

1/4 c dark molasses

1 Tbsp. vegetable oil

1 Tbsp. lemon juice

1 Tbsp. Worcestershire sauce

2 tsp cumin

1 tsp garlic powder

1 tsp chile powder

1 tsp salt

1 tsp pepper

1. Preheat oven to 425 degrees or prepare grill. In large bowl, combine all ingredients. Mix well. Coat each piece of chicken with sauce and let marinate for at least one hour. Save remaining sauce.

2. Grill chicken on each side. Use remaining sauce to continue to baste chicken and allow to grill until cooked through.

Whole-Roasted Cilantro Corn

Ears of corn

4 Tbsp. butter, softened

1 Tbsp. extra virgin olive oil

1 Tbsp. cilantro, minced

1 tsp. garlic powder

1 tsp. cayenne pepper

Pinch of salt

Pinch of pepper

1. Preheat oven to 400 degrees or prepare grill. Pull back husks of corn to one end but do not remove husk.

2. Brush corn with butter and evoo. Sprinkle garlic powder, cayenne pepper, cilantro, salt and pepper on all sides of corn. Rewrap husks over corn and grill for 12-15 minutes.

two days later, we’re engaged! july 6, 2013

an incredible lifetime with an incredible man.

let it grow

Summer fills me like no other season. There is something about sun-kissed skin and warm night drives that rekindles my spirit for the rest of the year. A few years ago I discovered the best way to cultivate summer is to get out there and feel it between your hands. My summer garden, planted in late April, turned into my summer grocery by mid-June. Banana peppers, cayenne peppers, green bell peppers, jalapeño peppers, roma tomatoes, cherry tomatoes, sweet bulbs onions and my favorite summer side, okra grew to be harvested as the nights got longer and the days got hotter.

“Show me your garden and I shall tell you what you are.” -Alfred Austin

banana pudding, baby

Treats n’ snoozin’, snoozin’ n’ treats. That’s the life Miss Emma Grace has in store for her as the most precious baby girl born into our group of friends. A homemade homecoming of banana pudding topped off with fresh, whipped cream seemed to be the sweetest way to celebrate this future Baylor Bear, woman president and heartbreaker. For Emma.

Banana Pudding

3/4 c sugar

2 Tbsp. flour

4 bananas, sliced

2 c milk

1 Tbsp. vanilla extract

4 egg yolks

1 Tbsp. cornstarch

1 tsp. of salt

Whipped Cream

1 c heavy whipping cream

1 Tbsp. powdered sugar

1. In double broiler, combine  sugar, cornstarch, flour and salt. Slowly add milk and stir constantly until custard thickens.

2. In a separate bowl, beat egg yolks and temper with custard mixture, then add to the remaining custard. Remove from heat and stir in vanilla extract. Let cool.

3. Using a large electric mixer, mix the heavy whipping cream and powdered sugar to form the fresh, whipped cream.

4. Serve with vanilla wafers.

summer solstice social

Summer is here and it is time to serve your guests the tastes of the season. Celebrate the longest day of the year with fresh fruit from the local farmer’s market and herbs picked right from the backyard garden. This featured appetizer and sparkling drink will make guests remember this social as the party that made the sun stand still.

Fried Polenta with Veggies

1 package of polenta, sliced
Seasonal vegetables, sliced
Zucchini, Yellow Squash, Mushrooms, Jalapeno, Corn, Red Bell Pepper, Yellow Bell Pepper, Avocado, Artichoke Hearts
1 sweet bulb onion, chopped
1 clove of garlic, chopped
1 tsp mustard
1/4 c  and 4 Tbsp Extra Virgin Olive Oil
Pinch of Salt
Pinch of Pepper

1. Preheat oven to 400°F.
2. Cook polenta over medium-high heat in medium-sized pan with 2 Tbsp. extra virgin olive oil until golden. Sprinkle with salt and pepper. Place polenta on paper towel to removed excess grease.
3. Place all desired vegetables, onion and garlic on foil-covered baking sheet. Drizzle extra virgin olive oil, salt and pepper over mixture. Bake for 15 minutes.
4. In separate bowl, combine mustard, 2 Tbsp of extra virgin olive oil, salt and pepper. Coat cooked veggies in mixture. Place vegetables on top of polenta and serve as appetizer.

Sparkling Vodka Sipper

1 part sparkling water

1 part vodka

1 part orange juice

15 oz. can of sliced peaches, undrained

Seasonal fruit, sliced

Mangoes, Blackberries

1. In a large pitcher, mix sparkling water, vodka, orange juice and undrained can of peaches.
2. Place sliced mangoes and blackberries in individual drinkware. Pour sparkling mix over fruit and serve chilled.
3. Serve with Name Skewers and enjoy!

Party Skewers

1 Package of Wooden Skewers
Craft tape

1. Cut tape in 2-inch pieces. Place top of skewer in the middle of the tape and fold the outer sides of tape together.
2. For Name Skewers: Have guests write their names on tape and place in drinking glass to avoid drink mix-ups.
3. For Party Skewers: Write appetizer name on tape or leave blank and use different prints for different appetizers.

supporting side dishes

Filet mignon, a salmon steak and a perfectly roasted chicken often get all the attention. It’s time to share the stoplight with these supporting side dishes that will make your guests ask for more. These recipes feature a perfect party appetizer, side dish and a ramekin dessert that guests can serve up individually and talk about long after the party is over.

Lillyan’s Whipped Goat Cheese with Heirloom Tomatoes

4 Tbsp. heavy cream
4 oz. goat cheese
Baguette, sliced
4 Tbsp. extra virgin olive oil
Heirloom tomatoes, sliced
2 Tbsp. green onions, chopped
2 Tbsp. extra virgin olive oil
1 Tbsp. balsamic vinegar
Kosher salt and ground black pepper

1. In an electric mixer, whip together heavy cream and goat cheese.

2. Brush 4 Tbsp. of EVOO on baguette slices and toast in the oven until golden. Remove from oven and let cool.

3. Spread whipped goat cheese on each toasted baguette slice and add tomato slices. Drizzle 2 Tbsp. of EVOO and balsamic vinegar. Finish with salt, pepper and green onions.

Red Quinoa with Roasted Pistachios and Parsley

1 Tbsp. olive oil
1 shallot, finely chopped
Kosher salt and freshly ground black pepper
1 c quinoa, preferably red, rinsed well in a fine-mesh sieve
1 1/2 c low-sodium chicken broth or water
1/4 c unsalted, shelled raw pistachios, chopped
3 Tbsp. chopped flat-leaf parsley
1 Tbsp. chopped fresh mint

1. Heat oil in a medium saucepan over medium heat. Add shallot, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about 5 minutes. Add chicken broth and bring to a boil.

2. Stir in quinoa, reduce heat to low, cover, and simmer gently until quinoa is tender, 25-30 minutes (15 if using white quinoa). Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.

3. Fold pistachios, parsley, and mint into quinoa. Season with salt and pepper

Recipe from bonappetit.com.

Honey-Lemon Custard with Fruit

2 c heavy cream
4 Tbsp. honey, divided
3 Tbsp. sugar
1/2 vanilla bean, split lengthwise
3 2-inch strips lemon peel
6 Tbsp. fresh lemon juice, divided
1/4 c light rum
1 c berries or sliced mango

1. Place ramekins on a rimmed baking sheet. Heat cream, 2 Tbsp. honey, and sugar in a small saucepan over medium heat until just beginning to simmer. Scrape in seeds from vanilla bean; add bean. Add lemon peel; remove from heat. Let steep for 5 minutes (cream should register about 160° on an instant-read thermometer). Remove vanilla bean and peel. Gently stir in 5 Tbsp. lemon juice.

2. Divide custard among ramekins and chill to let set for at least 1 hour or, covered, up to 1 day.

3. Whisk remaining 2 Tbsp. honey and 1 Tbsp. lemon juice with rum in a small bowl. Stir in fruit; let sit until juicy, about 1 hour. Serve with custard.
Recipe from bonappetit.com.

dessert goes to the dogs

In my college days living in the Collins Hall dorm, my roommates and I spent our Thursday nights watching Grey’s Anatomy, refresh our Facebook feeds during the commercials, all while gathered around a bowl of puppy chow. There is something about the combination of melted chocolate and peanut butter with a bag of powdered sugar on top that just brings people together. This Saturday night, when Trey and I started craving something sweet my mind immediately took me back to my Collins kitchen days and 30 minutes later, we too had a bowl of puppy chow. It may not have been a Thursday night and a Joseph Gordon-Levitt movie was playing instead of McDreamy, but no matter who you are gathered with, puppy chow is still as sweet.

Grown-Up Puppy Chow

8 c rice cereal
1 c dark chocolate chips
1 c creamy peanut butter
1 c dried berries
3 tsp vanilla extract
4 c powdered sugar

1. Melt chocolate in a double broiler, by placing a small amount of water in the bottom pan, the water should not touch the top pot.  Place the chocolate in the top pot and start heating.  Stir frequently until chocolate is just melted. Mix in rice cereal and dried berries.

2. In a microwave-safe bowl, melt peanut butter in microwave, starting at one minute until smooth. Stir in with chocolate, rice cereal and dried berries. Add vanilla extract to mixture.

3. Pour mixture into gallon-sized plastic bag with powdered sugar. Shake the bag until all of the mixture is coated with powdered sugar.

uncle jimmy’s cheesecake

Every time I have the opportunity to use my electric stand mixer, I get a little giddy. There’s just something about standing next to a machine that knows how to really blend butter. One of my bon appetit role models in my life is my Uncle Jimmy. He taught me key kitchen lessons, including how to entertain with bruschetta and in every social situation to always ask for a glass of chardonnay. The first time I tried his apricot cheesecake, I felt like I graduated from culinary college and realized I needed to attend his graduate of decadent desserts. The best part? Stand mixer required.

Uncle Jimmy’s Apricot Cheesecake

½ c peach nectar
1 package unflavored gelatin
1 can apricot pie filling
1 tsp vanilla extract
1 tsp almond extract
2 8-oz. packages cream cheese, softened to room temperature
1 can sweetened condensed milk
Juice of one lemon
2 graham cracker pie crusts

1. Pour peach nectar in a medium-sized saucepan and sprinkle gelatin evenly over the surface of the juice. Do not stir. Let stand for 5 or 6 minutes.

2. In a large mixing bowl, beat together cream cheese, milk, vanilla extract, almond extract and lemon juice. Heat gelatin mixture over medium heat, stirring constantly, until gelatin is fully dissolved. Simmer for three minutes, stirring occasionally.

3. In a separate bowl, combine pie filling and gelatin/fruit juice mixture. Immediately stir the cream cheese mixture into pie filling mixture until thoroughly combined. Pour ½ in each pie crust and refrigerate for 4 hours before serving.

4. Spread a thin layer of whipped cream over the pie and garnish with sliced apricots.