Outer Banks Escape (Herbed Cheese and Prosciutto Crostini)

Just one more day until summer is officially here. And summer in North Carolina equals The Beach.  Maybe it’s because it takes a bit of effort and involves a two to three hour drive and usually an overnight stay, but going to the beach is an iconic Carolina summer experience. In fact, lately it seems that everyone I come in contact with has just returned from the beach or is headed there in the next few days.

Not to be left out, Steve and I made our first weekend pilgrimage to the sandy shores of our new state last weekend.  I had just come off of a big project and needed a break. So we broke out Google Maps and started checking things out.  A tip from my brother charted our course – The Outer Banks. Even it’s name sounds remote and nostalgic. We couldn't wait to get on the road.

The Outer Banks is actually a thin strip of tiny islands off the North Carolina Coast, with the Atlantic Ocean to the east, and Alberlarle Sound and Pamlico Sound to the west.  It’s where the Wright Brothers made their historic first flight at Kitty Hawk and where the Pirate Blackbeard fought his last battle. Today, you can still find pristine beaches of fine white sand and sea grass, quaint light houses, lovely beach houses and inns, and excellent restaurants. The islands are accessible by bridge or ferry, which turns a quick getaway into more of an adventure.

One of the highlights of the trip was a fantastic dinner at The Inn on Pamlico Sound, a beautiful property with an excellent restaurant that over looks -- you got it -- the Pamlico Sound.  

One of the highlights of our meal was a great herbed cheese and prosciutto crostini appetizer. Crostini means “little toasts” in Italian. They can be topped with just about anything, but this version’s light and fresh flavors of herbs and lemon were a perfect complement to a crisp sauvignon blanc and a warm summer night. 

As often happens when we are in a restaurant, I vowed to duplicate the dish when we got home. Yesterday I put together the recipe below and took it to a neighborhood get-together last night. I must say, I think I nailed it.  I hope you give it a try.

Herbed Cheese and Prosciutto Crostini

Serves 6

Ingredients

• 1 package Snofrisk (This is a mild spreadable cheese that is 80% cows milk and 20% goat milk. Look for this in the specialty cheese section of your grocer.  Whole Foods carries it.)
• 2 Tbs chopped fresh thyme leaves
• 1 Tbs finely minced chives
• 1 tsp lemon zest
• 5 grinds black pepper
• 12 thin slices of ciabatta bread
• 12 thin slices of parma prosciutto (Get the real deal if you can.  It’s pricy, but you only need 12 slices.  Have the butcher or deli person slice it ultra thin)
• ½ cup balsamic vinegar
• 1 tsp sugar
• 2 handfuls of arugula

Method

Herbed Cheese:

• Mix the cheese, thyme, chives, lemon zest and pepper in a small bowl
• Cover with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.  You can make this the day before.

Crostini Toasts:

• On a grill pan or outside grill, toast the bread slices

Balsamic syrup:

• In a small saucepan, heat the balsamic vinegar and sugar over very low heat until it has reduced by half and creates a thick syrup.  You won’t end up with much, but you only need a very small amount
• Set aside

To assemble

• Spread a thin layer of the cheese mixture on each piece of toast
• Top with a piece of the prosciutto
• Heap the arugula onto a serving platter
• Place the crostinis on top of the arugula
• Using a teaspoon and lightly drizzle the balsamic vinegar syrup over the toasts and arugula

To eat, you can place a piece or two of arugula atop the crostini. 

Enjoy!

Hello, Summer! (Keep it Simple Potato Salad)

How can you not like potato salad? It screams “Summer!” and picnics and tailgates and, for me, the simple and delicious meals my mother used to make when we were growing up in Whittier, California.

I was fortunate to be raised by parents who enforced what we now know as “family dinners,” without knowing it.  We ate dinner together every night, and 9 out of 10 times those meals were at home. Lots of veggies, grilled meats and fish, pasta dishes and simple yet yummy casseroles – I’d kill for her seven-layer casserole or stuffed bell peppers right now!

My mom also made excellent potato and macaroni salads that were so fresh and good.  I think it was the lemons and celery seed -- and the fact that she didn’t muck things up with extra ingredients that simply are not necessary.  

So in honor of Mom and Memorial Day I whipped up a batch of potato salad this morning. I’m working on a big project and was on my way to my home office when inspiration hit.  I ran back down stairs and within 15 minutes, the salad was cooling and ready for the ‘fridge.

I can’t wait for Will to get home from work tonight so we can dig in.

Keep it Simple Potato Salad

Ingredients

•  1 mesh bag of new red or white potatoes (the little ones are best)
• 1 clove garlic, peeled and left whole
• ¾ cup celery, ¼ inch dice
• ¼ cup green onions, ¼ inch dice or smaller (whites and greens)
• 1 red bell pepper, ¼ inch dice
• ½ lemon, juiced
• ¾ cup Best Foods or Hellman’s Mayo
• 2 tsp celery seeds
• 2 large pinches Kosher salt
• Lots of fresh ground pepper

Method:

• Place the uncut and unpeeled potatoes and the clove of garlic in a large pot and cover with cold water.  Add a healthy dose of Kosher salt (about 2 Tbs) put the pot on high heat and bring to a boil. 

• Once the potatoes are boiling, lower to medium high and cook for 10 minutes, or until a knife can pierce the potato and come out fairly easily.  I will admit, I cut one in half to check at the 7-minute mark. You don’t want mushy potatoes!

• While the potatoes are cooking, chop the celery, onions and bell pepper. Place in a large bowl. 
• Add the mayo, celery seeds lemon juice, salt and pepper. Stir to combine

• Once the potatoes are done, drain them well and cut into quarters while they are still hot.  Use a sharp paring knife and you can make short work of this.  Leave the skins intact as much as possible.
• At this time, also mash up the clove of garlic that boiled with the potatoes.  Add it to the mixture in the bowl and stir to combine.

• Now add the still warm potatoes to the bowl.  Stir to combine.

• Allow to cool and then cover with plastic wrap and store in the fridge.  Chill for at least 2 hours.

Enjoy!

Farmers Market Cooking Class (Cumin Scented Spinach Couscous with Spring Vegetables)

Whew. What a week. A big project came to fruition, just as we hit the home stretch for a big event that is being planned for the first week of June. Late nights, early mornings, voice scritchy from talking on the phone.  Frankly, I had a blast.

Those who know me well, know that the harder I push at work, the more I need to chop, sauté and plate-up new dishes. So the timing of my first cooking class at A Southern Season this morning was perfecto!

A Southern Season is a Chapel Hill institution.  Amazing cooking store, meets outrageous specialty food store and invites a wine shop and florist over for a party. Toss in a great restaurant, phenomenal candy store and a cooking store, plus a healthy dose of Southern cuisine favorites and you’ve got A Southern Season.  Oh yeah, forgot the cheese section.  And the paper goods.  You get the point.

The class I took revolved around the Farmers Market that takes place outside the store every Saturday morning.  After donning  our aprons we headed out to the market to meet the farmers and gather up supplies for lunch.

Everything we cooked with was from the local area – farm fresh eggs (from pasture-raised chickens) and local cream for a stove-top crème brulee (watch for future posts as I make this one my own); strawberries, dried figs, local cheese, bacon, greens and garlic for a sweet & savory salad; multi-colored carrots and radishes that we tossed in olive oil and roasted; plus  tomatoes, spring garlic and cucumbers that found their way into a delightful couscous salad that I re-created tonight and will share with you here.

The best part, I spent two hours cooking and enjoying lunch with the most wonderful group of people. We chopped, chatted and learned. Then we enjoyed the fruits of our labors. If you’ve never done anything like this, I highly recommend it. 

Here is how I remembered the couscous.  I don't think we put parsley in, but I did tonight and it was tasty.  Cilantro would be good too. I also added some spring onions from last week's market. 

Cumin Scented Spinach Couscous with Spring Vegetables

Ingredients:

• 1 cup spinach couscous (if you can’t find spinach couscous, plain couscous will do.)
• 1 ¼ cup boiling water
• 1 tsp Kosher salt
• 1 large or 2 small tomatoes, cut into ½ inch dice
• ½ cup diced English cucumber (the kind that comes wrapped in plastic when you buy them at the grocery store) 
• ½ cup spring onion, cut into ½ inch dice (They look like a cross between a leek and a green onion and are VERY mild.  This is a staple in our farmers markets here, but if you can’t find them, I’d use chopped green onions or even red onion that you cut into ¼ inch dice and soak in ice water to remove the bitterness)
• ¼ cup chopped flat leaf parsley
• 2 tsp cumin seeds, toasted and ground (or if you are in a pinch like I was tonight, around 2 ½  tsp ground cumin)
• Juice of ½ lemon
• 2 Tbs good olive oil
• 2 Tbs red wine vinegar
• Salt and Pepper to taste

Method

• Combine the couscous, boiling water and 1 tsp Kosher salt in a medium sized glass bowl.  Cover with plastic wrap and allow to set until the liquid is completely absorbed.  This takes about 10 – 15 minutes.
• Meanwhile, combine all of the other ingredients, except for the final dose of salt and pepper in a large bowl.
• When the couscous is absorbed and tender, fluff it with a fork.
• Then add the couscous to the vegetable mixture. 
• Stir well.
• Season to taste.
• Cover with plastic wrap and refrigerate.  (Note, we didn’t really have time to get it cold during class or tonight when I made this, and it was perfectly fine.)

This was a great side dish with some grilled local sausages tonight.  Tomorrow it will make a comeback with burgers when my brother’s family comes over for dinner. (Shhhhhh don’t tell them, but they are getting leftovers!)  (And thanks, again, Ed for giving me this class for Christmas. You know your sister well.)

Enjoy.

Spring Fever (pineapple mango salsa)

Spring has sprung! I took a much needed half day off today - talk about perfect timing. Weather in the high 60s/low 70s and not a cloud in the sky. 

After doing my part to help the local economy and dropping off some flowers at my brother's house,  I spent a peaceful hour reading outside and chatting with a girlfriend in California.  Basketballs could be heard bouncing and swuushing from driveways up and down the street. The kids next door zip lined from tree to tree. And a bright yellow bouquet of fresh daffodils could be seen through the window, providing a cheery welcome to our home.

When Steve got home from golf (hooray, the course is open and dry!) we enjoyed a really nice dinner that was filled with the flavors of spring.  Here’s what was on the menu:

• Wild Sea Bass – seasoned with a bit of grape seed oil, kosher salt and fresh cracked pepper; pan seared and cooked to crispy yet moist perfection; and then topped with a fresh pineapple mango salsa.

• Fresh English Peas – shelled, lightly steamed, and finished with a tad bit of butter and a squeeze of lemon.

• Primavera Brown Rice – brown rice cooked in chicken broth and sautéed garlic, with diced asparagus, shredded carrots and halved grape tomatoes added during the last 5 minutes of cooking.

Here’s the recipe for the salsa, which is great on fish, chicken or even tortilla chips. (Feel free to add some diced Hass avocado if you have it on hand.)

Pineapple Mango Salsa

• ½ cup pineapple, chopped into ½ inch dice (fresh, frozen or canned is fine, but of course we always like fresh better
• ½ cup fresh mango, chopped into ½ inch dice
• ¼ cup finely chopped cilantro
• 2 Tbs finely minced red onion
• ½ tsp finely minced jalapeño pepper
• Juice from either ½ lime or ¼ lemon
• Pinch kosher salt

Method

• Combine all ingredients in a glass bowl, chill 1 hour.

How easy is that?

Enjoy!

Could Spring be Around the Corner? (Sheryl & Madison’s Bleu Cheese Coleslaw)

(Note - I wrote this while flying to a conference last Sunday... BEFORE the snow flurries that kept us chilly today...)

What a great day last Saturday was.  The WRAL weather team was true to their word and we enjoyed a sunny day with temps in the 60s and a light breeze to remind us that Spring is just a few weeks away. However, it was not just the balmy (by this winter's standards) temps that spelled late winter for Steve and me.  It was th ping of aluminum bats as we walked up to Boshamer Stadium  for our first Tar Heel baseball game.

While we kept catching ourselves comparing the experience to our many years at Cal State Fullerton Titan's Goodwin Field (which made us miss our Diamond Club Friends even more), we left knowing that we'd be back for more.  College baseball, the season's first bag of seeds, and college kids enjoying the warmth of the sun.  Yup, it was a good day.

Alas, we had to leave before the 9th inning was over to get ready for our nephew Sam's Blue & Gold Dinner.  The event was the culmination of his first five years in Scouts and his efforts were rewarded with the Arrow of Light Award. (Shout out to Sam -- We are so proud of you! And you should be proud of yourself for all your hard work!)

The dinner also celebrated the Scouts centennial year with a 100 Year Ho Down.  I must sa I was impressed by the event.  In addition to amazing fried chicken and probably the best spread of potluck sides I've ever seen (man o' Manachevetz, these Southerners know their sides), e also enjoyed a blue grass band, and a clogging demonstration to boot! (Shout out to my brother Ed and his leadership team -- way to keep an awards ceremony from being boring!)

Never one to want to arrive at such an affair empty handed, I did contribute to the bounty of sides.  Bleu Cheese Coleslaw.  Need I say more?  

Not one to keep these things to myself, I'm passing the recipe along to you. Aside from a handful of scallions, I can't claim credit - this one is a little ditty that my friend Sheryl and her daughter Madison created.  It is a true crowd pleaser and super easy. I literally threw it together in the 10 minutes I had to spare between the game and the dinner.

Enjoy!

Sheryl & Madison’s Bleu Cheese Coleslaw

Ingredients:

• 1 bag coleslaw cabbage and carrot mix
• 6 scallions, chopped fine (my one addition to the recipe - I really can't control myself)
• 1 cup "premium" chunky bleu cheese dressing (the refrigerated kind you get in the produce department)
• 1/4 cup bleu cheese crumbles
• 2 Tbs prepared (not creamed) horseradish

Method:

(I did say this is easy...)

• Put all the ingredients in a large bowl
• Stir well to combine
• Cover and chill; or if your ingredients were all cold, serve right away
• Sit back and listen for people to say, "Did you taste that coleslaw?"

Valentine's Day Walk - Lemon Scented Lamb Shanks with Rosemary

Happy Valentine's Day!

It’s a beautiful, crisp day in Chapel Hill.  The sun is shining from a perfect Carolina blue sky. Birds are devouring seed from the feeder in our backyard while the kids next door play a serious game of basketball. 

I have to laugh -- the highs are in the mid-40s and back in California I would have been bundled up grousing about the weather.  Instead, Steve and I took CurveBall for a quick “once around the neighborhood” (short dog = short walks) and then headed out to investigate a walking trail that is about 5 minutes from our home.

We had a great hour-long walk on one of many trails that wind thru deep green pine trees and leafless hardwoods.  Not a sound to be heard, except for birds and our footsteps. Now and then a small plane would take off from the little airport nearby.  My thoughts soared up with them and I imagined their view of the lake, our nearby creek, and the contrast of the pine trees against the stark white remnants of last week’s snow. 

Back home Steve settled in to watch a bit of golf as I prepared our Valentine’s Dinner.  It’s a bit of a tradition for me to make something “that cooks all day” for holidays like this.  A trip to the meat counter at Whole Foods earlier today determined exactly what that would be:  lamb shanks that were just too perfect to resist. I’m trying something new this time and have added rosemary and sliced lemons.  I’m cooking it early and then will reheat it later (a good trick for braised meats).  The dish will be served atop pappardelle pasta (think fettuccini pasta on steroids) tossed in olive oil, parsley and lemon zest.

The recipe I created for this dish is below.  I hope you give it a try.

Lemon Scented Lamb Shanks with Rosemary

Serves 2 - cooking time 1 3/4 to 2 hours

Ingredients

• 2 Tablespoons olive oil
• 2 lamb shanks – seasoned with salt and pepper and dusted with flour
• 2 carrots, chopped into ½ inch dice
• 1 medium onion, chopped into ½ inch dice
• 2 ribs celery, chopped into ½ inch dice
• 6 cloves of garlic, peeled and slightly smashed (whack an unpeeled clove with the flat side of a chef’s knife to loosen the skin and crush the clove slightly
• 1 lemon, sliced into ¼ inch slices and seeded
• 1 Tablespoon fresh rosemary, finely chopped
• 2 sprigs of fresh thyme (you can leave whole and pull the stems out later)
• 3 cups organic beef broth (low sodium, if you can get it)
•  
• 2 servings of pappardelle pasta
• 1 Tablespoons olive oil
• 1 – 2 Tablespoons chopped flat leaf parsley (also called Italian Parsley)
• 1 teaspoon lemon zest

Method

Preheat oven to 350 degrees

• Heat a large Dutch oven over high heat
• Add olive oil and reduce heat to medium high.
• Brown the lamb shanks on all sides, remove and keep warm
• Add the chopped onion, carrot, celery and whole garlic cloves; sauté until the onions are soft
• Add the rosemary and thyme, stir to combine
• Now place the lamb shanks in the middle of the pot. 
• Place two lemon slices atop each shank; place the rest amid the sautéed veg
• Carefully pour the stock into the pot.  It should come up about ½ way up each piece of meat. Do not submerge the meat completely.
• Raise the heat to “high” and bring the liquid to a boil.
• Cover and place in oven.  Braise for 1 hour, and then turn the meat.  Cover and cook for another 45 minutes to 1 hour or until the meat is very tender.
• After 2 hours remove from the oven.  Remove the meat and cover with foil to keep warm.
• Remove the stems from the thyme, throw away
• Remove the lemon slices, reserve if you like and serve with the final dish
• If there is a lot of liquid, Put Dutch oven on the stove over a medium/high heat and cook liquid until reduced by half. Otherwise, proceed to the next step.
• Purée with a hand blender for a smooth sauce. If it seems a bit thick, you can add some broth or some pasta cooking water if you've already boiled the pappadelle
• Season to taste with salt and pepper
• Add the lamb shanks back into the sauce
• Serve immediately or cover to keep warm for up to 2 hours and reheat in a 350 degree oven for 20 - 30 minutes before serving

Serve with pappadelle pasta cooked al dente in salted water then tossed in olive oil, chopped parsley, and lemon zest

Enjoy.

Back in the groove – (Cream of Tomato Basil Soup with Grilled Cheese Dipper)

Comfort food at its best

Recipe tested and updated September 2017

First off, thanks to the friends and followers who have inquired about my intentions to continue doing this blog – no, I’ve not given it up; yes, I’m still cooking on a regular basis; yes I still LOVE North Carolina.  I just had a particularly busy late December/early January and aside from work, it took me a while to get back in the groove.

Chances are you have all the
ingredients you need in your
pantry, fridge and garden.

But baby I’m back! And I'm looking forward to posting on a regular basis again, and sharing some new recipes.

If you’ve seen the news, you’ll know it’s been a bit chilly here.  The last week of December and the first couple of weeks of January were particularly ridiculous.  I’m all for the changing of the seasons, but when CurveBall goes out on the screen porch for a drink of water and her little Scottish Terrier beard freezes before she gets back inside, it’s too freakin’ cold for this SoCal born and raised girl. 

The chilly weather has led to a new collection of scarves and gloves, and an appreciation for the art of "layering" without looking like the Michelin Man! 

The chilly weather has also prompted a number of new tummy warming favorites and the tomato soup below is one of them. It combines two favorites – tomato soup and grilled chesses sandwiches – into comfort food bliss.  Pair with a crisp white wine and a salad and it makes a great dinner.  Leftovers reheat nicely in the microwave for lunch.

Enjoy.

Cream of Tomato Basil Soup with Grilled Cheese Dippers

 Serves 6

Cream of Tomato Basil Soup Ingredients

• 2 large cans Cento San Marzano whole tomatoes (Sure you can use any old canned tomatoes, but if you can find Cento or another brand of San Marzano tomatoes, pop the few extra cents and get the good stuff)
• 4 cups (1 box) chicken stock
• 3/4 cup diced carrots (about 2 medium carrots)
• 3/4 cup diced onion (about 1/2 large onion)
• 2 ribs celery, diced
• 2 cloves garlic, peeled and smashed (you can fish this out later if you are not a big garlic fan)
• 2 Tbs tomato paste 
• 2 Tbs olive oil
• 1 bay leaf
• 1/2 cup fresh basil, loosely packed, left whole
• 3 TBS chopped fresh basil (about 1/2 cup whole leaf) (chop right before use)
• ¾ cup cream or half-and-half 
• Kosher salt
• Fresh ground black pepper

Method

In a large saucepan or medium size dutch oven:

• Sauté the onion, carrots and celery in the olive oil over a low heat until soft (about 2 minutes), add a large teaspoon of Kosher salt and 10 grinds grinds of black pepper, the garlic and tomato paste and continue sautéing 3 more minutes
• Add the canned tomatoes (with juice) and broth and the whole leaf basil; mash down the tomatoes gently with a potato masher or slotted spoon, bring to a boil, then reduce the heat to medium/low and cook partially covered for 30 minutes.
• Turn off the flame and let cool for 10 minutes.   
• Fish out the bay leaf (and garlic, if you desire) and puree the soup mixture with a hand-held stick blender (or in batches in a regular blender of food processor) until smooth. 
• Add cream or half-and-half and remainder of basil; stir and adjust salt and pepper to taste. Warm over a low flame if necessary.
• Serve with with Grilled Cheese Dippers (see below)

Grilled Cheese Dippers Ingredients

• 12 slices sliced ciabatta bread 
• 12 slices cheddar/jack cheese, cut in half to match the shape of the ciabatta 
• 1/4 stick softened butter

 Method

• Heat a or grill pan over a high flame until very hot
• Divide the cheese to top half the bread slices, top with the remaining bread slices, smear with the butter and place butter side down on the hot pan
• Lower the heat, cook until crispy and flip, cooking again until the second side is crispy and the cheese is gooey.

To Serve

Ladle the soup into a bowl, top with a grilled cheese dipper and enjoy.