Tuna Melt

This is almost a knife and fork sandwich; it is gooey, messy, but seriously finger licking good.  The addition of the red wine vinegar really completes the full flavor of the tuna salad.  It keeps it tasting fresh and bright. Don't leave it out!

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Tuna Melt
recipe adapted from allrecipes

2 (6 ounce) cans solid white tuna in water, drained  ("solid light tuna" doesn't mean healthier!  Please don't make that mistake!)
1/4 cup mayonnaise, plus a little more for spreading on muffins
1/4 cup celery, diced
1/4 cup onion, finely chopped
1 1/2 teaspoons red wine vinegar
salt and freshly ground black pepper, to taste
2 english muffins, split
2 slices cheese of your choice, (I used American) broken in half
tomato slices and lettuce for garnish

Preheat the oven broiler.

In a bowl, combine the tuna, mayonnaise, celery, onion, and vinegar. Season to taste with salt and pepper.

Place the english muffins on a baking sheet, and broil 1 minute, until lightly toasted.  Remove from the oven and spread 2 halves with the tuna salad.  Place 1 cheese slice on top of the tuna salad, layer with a tomato slice and top with remaining cheese slices.

Return the tuna salad topped muffins to the preheated oven, and broil 3 to 5 minutes, until cheese is melted. Meanwhile, spread mayonnaise onto the two reserved halves of english muffins.  Once finish broiling, remove from oven, top with the lettuce and remaining halves of english muffins.  Serve with a nice bowl of Gourmet Tomato or Loaded Potato Soup.  Enjoy!

Find my recipe and more at Foodista.com!

Tuna Melt

A Simple Staple- Tuna Salad Sandwiches

I almost feel silly making a post about something as simple as tuna salad.  But honestly sometimes it is the little things that make all the difference. This one is yummy!

6 oz. can good quality water-packed tuna, drained and flaked
1/2 cup diced celery
1/4 cup diced red onion
1/4 cup mayonnaise
1-2 Tablespoons dijon mustard
salt and ground black pepper to taste

For on your sandwich
radishes, thinly sliced (about 2-3)
alfalfa sprouts
romaine lettuce
(cucumbers thinly sliced and tomatoes are also good additions)

Place first 6 ingredients in a bowl and mix well to combine.  Onto some nice quality bread, lightly spread one side with a bit of mayonnaise.  Divide the tuna salad mixture amongst half of the slices of bread and layer with the radishes, alfalfa sprouts and romaine lettuce.  Top with remaining slices of bread, press together lightly, and serve.   Pairs beautifully with a bowl of Gourmet Tomato Soup.

Cioppino

As I mentioned yesterday, this past Saturday we entertained Sandy and Don, or should I say my boys entertained Grammy and Pop!   It was my birthday and Sandy didn't want me to cook, so they decided to bring dinner for us to enjoy together.  Boy was I excited when I found out that the menu consisted of Cioppino!  It is one of my most favorite foods, reminds me of the beach and really packs a punch on your taste-buds.  Thank you Sandy and Don for putting together a lovely evening and making such a special dinner for my birthday!  

Cioppino: A Fine Kettle of Fish
1/4 cup (3 turns around the pan in a slow stream) extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 to 3 flat fillets of anchovies, drained
6 cloves garlic, crushed
1 bay leaf, fresh or dried
2 celery ribs, chopped
1 medium onion, chopped
1 cup good quality dry white wine
1 (14-ounce) container chicken stock
1 (32-ounce) can chunky style crushed tomatoes
4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
1 handful flat-leaf parsley, chopped
1 1/2 pounds cod, cut into 2-inch chunks
Salt and pepper
8 large shrimp, ask for deveined easy-peel or peel and devein
8 sea scallops
16 to 20 raw mussels, scrubbed
A loaf of fresh, crusty bread, for mopping

In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.

Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.

Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.

Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.

Recipe courtesy Rachael Ray

Sesame Shrimp Toasts

Remember my addiction to Chinese Take-Out, especially the appetizers?  Well I decided to try my hand at another one- Sesame Shrimp Toasts.  These little guys are sooo delicious; creamy, crunchy, and golden brown.  They are incredibly addictive and for the flavor you get you would think they were difficult to make.  But oh my goodness, simple as pie!  (Probably easier actually!)

Sesame Shrimp Toasts
8 oz raw shrimp, shelled and deveined (do not use cooked shrimp because they will not stick to the bread while frying)
2 Tbsp shortening (I accidently used only one Tbsp and they worked fine.  Although I think the 2nd would help it adhere a bit stronger.  But I think I will still reduce the amount next time to make it a smidge healthier...although being that it is fried, what does a little more shortening matter?!!)
1 egg white, lightly beaten
1 tsp scallions, finely chopped
1/2 tsp finely chopped fresh ginger root (or 1/4 tsp ground)
1 Tbsp Chinese rice wine or dry sherry
1 tsp cornstarch
2 tsp water
salt and pepper
6 slices white bread, crusts removed
5/8 cup sesame seeds
peanut oil or canola oil, for frying

Place the shrimp and sortening on a cutting board and chop them together to form a paste.  Scrape into a bowl and stir in the egg white, scallions, ginger, and rice wine.  Mix the cornstarch and the water together until a smooth paste forms, then stir into the shrimp mixture and season with salt and pepper.

Spread the shrimp paste evenly over one side of each slice of bread.  Spread out the sesame seeds on a flat plate or parchment paper and gently press the spread side of each bread int othe seeds to coat.

Heat the peanut oil in a preheated wok or large skillet.  Add half the slices of bread, spread-side down, and cook for 2-3 minutes, or until golden brown.  Remove with a slotted spoon and drain on paper towels.  Continue cooking the remaining slices of bread.  Cut each slice into fingers and serve immediately.

Fridays, Feasting With Friends- Featuring Teradon Collins

"One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends."

~Laurie Colwin 'Home Cooking'

Teradon Collins

TD and his beautiful wife, Caryn while in Greece

For todays segment of Fridays, Feasting with Friends I am excited to tell you more about my good buddy Teradon, or TD as he is commonly known.  You all met him last month when he shared that incredible Captain Morgan BBQ Sauce with us.  TD was my first friend when I moved to Cambridge, MA.  My parents had come up with me to help with the move.  They had just left so I could get myself settled in on my own;  I was lonely and unsure about living in a place so far away from the home I knew.  I went to sit outside in my courtyard and who did I run into but TD.  I told him I had just moved in and he asked if I wanted to hang out with him and some friends to play Trivia Pursuit.  (How fun is that?!)  This moment was a perfect example of the type of person he is.  Being a transplant himself he understood what it is like to start over in a new place.  TD and his wife, Caryn are such lovely people.  They are incredibly warm and inviting, right away making you feel as though you've known them for ages.  I miss them dearly, and look so forward to our next vacation in New England so we can catch up and I can finally meet their handsome son Cassidy!  

TD is a big time outdoorsman.  I will never forget the time he asked if I wanted to go along on a camping trip with their group of friends.  I said sure, thinking it was an invite for the future.  Turns out it was for the following weekend. It was the middle of winter.  There was snow on the ground.  Lots of snow.  OK, I love being outside.  Camping is a blast.  But I have to admit the thought of sleeping in a tent with a few feet of snow on the ground sounded crazy to me!  I thought he must be joking, but no, not a joke.  I told him I was thrilled to be included BUT to just please ask me again when the weather was a touch warmer (OK, a lot warmer)  I admit it, I'm a baby.  He told me no problem, but it is really no big deal.  See, they had extra boot and hand warmers and we would be sleeping under a lean-to, so there would be some shelter... Yeah, still sounding not so enticing.  Sorry TD, I like to hike and camp but this was just a little too much for me!  

But over the two years I lived there I did do a bunch of other really fun, new things with him.  He taught (alright, tried to teach) me how to rock climb, which is another big passion of TD's.  I gave it a really good try, and if I had lived there long enough I would hope that one day I would actually be good at it.  Bouldering was also a ton of fun- much more my speed (climbing rocks without the use of ropes and harnesses) and I took to this really well.  At most cookouts, TD would always pull out the slackline, which is I guess pretty similar to tightrope.  You balance on a 1" rope that is just a foot or so off the ground.  This pastime is common with many rock climbers and helps to improve strength and agility.  TD was awesome at this (me, not so much).  But goodness it was fun to try!  I got halfway a few times, but never all the way across.  One day, maybe!  TD is adventurous and brave, but also a very patient teacher.  These traits are going to make him an excellent father to his son. Goodness are they going to have fun as he grows up!  Cassidy is one lucky little man.  So for today's Fridays, Feasting with Friends I an thrilled to bring you my friend TD.  

What is your favorite thing to cook?
That’s a very seasonal thing. I guess being summer right now it would have to be BBQ. Pulled pork, ribs, homemade sausage and brisket, oh and all the sauces that you’d like to go with it. In the spring I do a summers worth of about 5-6 different varieties. Pulled pork freezes well in vacuum bags, so you can always have it later. I buy ribs in 3 packs from BJs and vacuum seal them with the rub on. They smoke up very nice in my grill. I finally came to about 90% satisfied with my brisket. Took 2 days and 18 hours, but my friend who is a certified KC BBQ judge gave me 8’s and 9’s.

How about your least favorite thing to cook?
I try not to cook things I don’t like. So I guess that would be veggie burgers on the grill. You bring them, you cook them after the meat is done.

What is your favorite local restaurant and what is one you are dying to try out?
My wife and I have never really eaten out much. We’re homebodies who like to cook. So I guess it would be a pub, not really a restaurant. The Thirsty Scholar on the Cambridge Somerville line. Best eggs Benedict and best fish and chips I’ve found and those are my two judging points for pubs.

I’ve been dying to try Oleana in Cambridge. The chef focuses on an Arabic Mediterranean cuisine and tries to serve as many in season foods as possible. She sources a lot from her husband’s farm. I’ve heard nothing but great things about this place and the difficulties in getting a table attest to that.

Music and food go together so beautifully.  You are hosting a dinner party, what would be on your playlist?
Well we played nothing but the Grateful Dead for our wedding cocktail hour, but my go to for a dinner party is Buena Vista Social Club. It’s just so good and becomes part of a nice sit down meal so easily.

What would you choose to be your last meal on earth?
Dry aged rib eye, rare, twice baked potatoes, extra crispy French fries, bowls of au jus, smokes ribs, NYC pizza, fresh fish tacos….I could go on. If I was going out, it wouldn’t be pretty.

What are you currently reading?
Just started I, Alex Cross, by Patterson last night. Not a huge Paterson fan, but it’s the only book I have left that I hadn’t read yet. I think I read about 3-4 books a month, mostly mystery/spy novels, aka don’t make me think books.

What is your favorite Kitchen Gadget?
Oh, so many! Depends on the meal really. But the number one is my knives. We put together a great set after we got some at our wedding. Best thing is, Caryn had them sharpened for my birthday this year!

This could be a column in itself with me. Recommended is Alton Brown’s double chicken wing steamer. So easy to make, such a great outcome for your wings.

Do you have a signature go-to dish?
Not really. I guess in the summer if friends are coming over I’d do some ribs up. Since they take about 3 hours on the grill, it leaves plenty of time to hang out without having to worry about the cooking process.

Do you have a favorite meal from your childhood and do you cook it today?
Mom’s fried perch was definitely one of my favorites. Alas, I don’t make it at all.

Top 3 Movies of all time?
So hard to do. First three I think of watching anytime are, Dazed and Confused, Saving Private Ryan and Half Baked.

What was your happiest moment in life?
Cliché and all, but Feb. 14, 1996, the day my wife and I started going out. That day has led to a great life, a wonderful son and dog and too many adventures to count.

Where do you do your grocery shopping?
Stop and Shop mostly. BJs for a lot of my meats and Whole Foods if I can’t find what I need anywhere else. They are the only place I can find Juniper berries and dry aged steaks.

What is your favorite guilty pleasure when it comes to food?
Tiramisu from Whole Foods. Overly expensive, so bad for you, only buying the super large portion, hiding it and knowing that this is going to make you want to eat it forever. So yeah, Tiramisu.

Can you tell me about what you are most proud of?
My desire to learn how to do everything myself. From carpentry, wiring, sewing camping gear, brewing beer to cooking. Most of the money you pay in life is for someone else’s labor. I want to set a good example for my son like my dad did for me and I think I’m on the right track.

Do you have Culinary Resolutions that you would like to accomplish this year?
To keep working on my knife skills, learn to make eggs Benedict from scratch (even the muffins), perfect my brisket and eat more biscuits and sausage gravy.

One word that best describes you is:  Tall

Two for the price of one, since I always make these us as I go and have never measured anything, so adjustments may be warranted.

Grilled Tuna Steak with Asian Apricot Sauce
Serves 2

2 Tuna Steaks
1 Can apricots
2 T honey
3 T Rice wine vinegar
2 T Cider vinegar
2 T Fresh grated ginger
1 t Wasabi powder
½ t salt
Sesame seeds

Rinse the heavy syrup off the apricots, crush them up well. Add them to a pot and simmer for about 20 min. with the rest of the ingredients up to the sesame seeds. Cool sauce. Marinate tuna in sauce, setting aside some to top off the steaks. Coat steaks in sesame seeds and grill to rare. That’s rare, nothing else, its tuna not chicken. Spoon remaining sauce on top of steaks.

Grilled Mahi Mahi Tacos
Serves 2

Corn or flour tortillas
4 Mahi Mahi filets (at least)
½ C fresh chopped cilantro
2 limes
4 T Vegetable oil
2 1/2 T ground cumin
1 T Chili powder
1 t onion powder
1 t garlic powder
Iceberg lettuce
Havarti cheese

Add the fish, cilantro, juice of 1 ½ limes, oil, cumin, chili powder, onion and garlic powder to a bag. Toss and marinate for 1 hour. Slice havarti thin, chop lettuce. Wrap tortillas in tin foil. Use two tortillas per taco when using corn. Grill fish, using marinade to coat as they grill. Warm tortillas on grill. Break fish apart and make tacos. Slice remaining half of lime and squirt on tacos.

This can be done in a pan as well. Shrimp works well and we’ll often do a mix of tilapia and chopped shrimp in the winter as tilapia doesn’t hold up on the grill. You can also toss in some OJ and tequila for a different flavor.

Tuna Niçoise Salad

This weekend was full of beautiful ladies, gifts and delicious food for the celebration of my friend Lane's wedding shower.  I wanted to bring a nice salad for lunch and thought that a Tuna Niçoise would be the perfect elegant choice for such a party. The Niçoise is very similar to the American Cobb Salad, where each ingredient is placed separately on the platter.  The only main difference is that it uses tuna, potatoes and green beans where the chicken, avocado and bacon would be. Traditionally in Nice, France (where the salad originated from), the Niçoise Salad is served with canned tuna that has been packed in oil and then drained.  More and more recently it is common to see grilled tuna as well.  For my own ease of preparation, I went the traditional route and used high quality canned tuna.  Once all presented on the platter, the salad looks incredibly impressive, but it is actually quite simple to prepare.  It is colorful, full of flavor and the perfect dish to serve for any summer party.

Tuna Niçoise Salad

Salad
4 cans high quality Tuna packed in oil, drained
1 lb baby red skinned or fingerling potatoes, scrubbed and halved (or quartered if too large)
3/4 lb green beans, ends trimmed
8 oz cherry tomatoes, halved
6 hard boiled eggs, peeled and quartered in wedges
2 heads Romaine or Bibb lettuce, washed, well dried, and chopped into 1" pieces
1/4 cup red onion, thinly sliced
salt and freshly ground black pepper
2 Tbsp capers
1/4 cup niçoise olives (I used an assortment of marinated olives)
several anchovies (optional)

Vinaigrette
1/2 cup lemon juice
3/4 cup extra-virgin olive oil
1 medium shallot, minced
1 Tbsp fresh thyme leaves, minced
2 Tbsp fresh basil leaves, minced
2 teaspoons fresh oregano leaves, minced
1 teaspoon Dijon mustard
Salt and freshly ground black pepper

Combine lemon juice, shallot, thyme, basil, oregano, and mustard in medium bowl. Slowly whisk while pouring the olive oil in a steady stream to emulsify.  Season to taste with salt and pepper and set aside.

Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Lightly coat warm potatoes with vinaigrette; set aside.

While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter (I used two serving platters, so everything would fit nicely on each). Mound tuna in center of lettuce. Arrange reserved potatoes in a mound on the lettuce.

Return water to boil and add green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans in 3 tablespoons vinaigrette and salt and pepper to taste; arrange in a mound on the lettuce. Next arrange the cherry tomatoes in another mound on your lettuce. Place the hard boiled eggs around the outside of the salad and lightly drizzle them with the vinaigrette.  Sprinkle entire salad with the red onion, olives and capers. Place the anchovies (if using) on the top of the salad. I bought anchovies that were rolled around capers. They looked very pretty on the plate and I felt they were much less intimidating served this way.

Serve Immediately.

Shish Kabab, Creamy Cucumber Salad and Berry Cheesecake Parfaits

Last night I got together with Bonnie and Dawn for our monthly cooking night.  We were all in the mood for something on the lighter side, and something that was nice and summery.  Bonnie suggested shish kabab, which to me is one of those perfect summer dishes.  Yum!  I decided to bring a Creamy Cucumber Salad.  It was one of my suggestions on the side bar (keep those coming guys!  I love it!), plus it is an old family favorite.  This salad always graced our dinner table throughout the summer while the cucumbers were fat and bountiful in the garden.  My mom never really used a recipe, just adding ingredients a little at a time until the flavor was just right.  I added some measurements, but please do as my mom does- you will know when it is the right flavor!  Dawn chose to bring a dessert, and her Berry Cheesecake Parfaits were a HUGE hit!  They were a very simple dessert to create, involving no cooking just the use of a hand mixer.  We all agreed we will be making this recipe throughout the summer!  Sooooo good!

Shish Kabab

Any meat or seafoods of your choice (we used chicken and shrimp), cut into one-inch chunks
Assortment of vegetables (last night we used tri-color bell peppers, onions and mushrooms, which are classic choices. But try using zuchini/yellow squash, potatoes, cherry tomatoes, or whatever looks good at the market that day.  You really can't go wrong!), cut into one-inch chunks
salt and pepper
Italian dressing

If you use wooden skewers, it is best to soak them in water for about 15-30 minutes before use because they can splinter and burn.

Marinate your meat/seafood in the Italian dressing for about 30 minutes. Thread the meats/seafoods and veggies onto the skewers, alternating. Top with additional Italian dressing and season with salt and pepper.

Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout. You want a nice pretty char.

Creamy Cucumber Salad
3 English Cucumbers (you can use regular cucumbers, but you will want to peel off the skin), very thinly sliced (I love to use my mandolin for this, but not necessary)
Salt and pepper
1 cup sour cream
1/4 cup apple cider vinegar
finely chopped fresh dill, flat leaf parsley or fresh chives (any or a combo of the three)
1 1/2 teaspoons sugar
1 small red onion, thinly sliced
a half a pint of cherry tomatoes, sliced

In a colander set over a bowl, toss the cucumbers with 2 teaspoons salt. Let drain for at least 30 minutes and up to 3 hours. This will help to break down the cucumbers to remove excess moisture, and will also tenderize the cucumbers.

In a large bowl, whisk together the sour cream, apple cider vinegar, and sugar. These measurements are pretty good, but honestly my mom always taught me this recipe by adding ingredients a little at a time until you get the taste you are looking for. She never used an actual recipe. So if you like it a little less sweet, then don't add as much sugar, etc. When you get the flavor you like, add the drained cucumbers, onion, fresh herbs and toss. Season with fresh ground black pepper.

Berry Cheesecake Parfaits
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1-1/2 cups cold milk
1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding
1-1/2 cups thawed Cool Whip Whipped Topping, divided
24 Nilla Wafers, coarsely chopped
1-1/2 cups mixed blueberries and sliced fresh strawberries

Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup Cool Whip.

Layer half each of wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.

Top with remaining Cool Whip.

Fridays, Feasting With Friends- Featuring Ryan Detter

"One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends."

~Laurie Colwin'Home Cooking'

Growing up I had lots of male friendships.  I just seemed to hit it off better with the opposite sex- less drama and girlish nonsense.  Despite my love of pretty dresses, a great shade of lipstick and wedge heels I had a lot of tomboy in me.  I loved "being one of the guys", and always having someone to keep a look out for me.  It was easier back then.  As you get older, that statement from When Harry Met Sally becomes dreadfully true "Men and Women Can't be Friends".  I tried to resist it, swearing up and down that this wasn't true.  But just as Harry predicted usually one fell for the other and the friendship was ruined.  Once married, pretty much the only male friends you will have will be the husbands of your best girlfriends.  Guilty by association (luckily my girlfriends have all married fabulous men!)

I have only found this  exception to the rule twice in my adult life and the first time was when I met my college neighbor, Ryan Detter.  My long time roommate Andrea and I moved into these great apartments a bit off campus and lucked out living right next to these really sweet, super fun guys, Ryan and Mike.  I was dating Scott at the time, but unfortunately he was attending Kent State University so we had to suffer through 3 1/2 years of long distance relationships.  Long distance dating can be difficult, especially in college.  But he was the love of my life and we were both determined to make things work.  By this point in my life I was already growing weary of male friendships.  I was now tired of the guy drama, and would just rather hang with my girlfriends.  Well surprisingly Ryan and I hit it off right away and were instant chums.  From the get go Ryan was always respectful of my relationship with Scott.  He would share his dating adventures with me and I would complain to him about how I hated Scott living so far away.  We were good ears for each other and provided perspectives to life that our friends of the same sex couldn't give.  

After college I moved to Cambridge, Massachusetts and Ryan moved to Baltimore, Maryland.  We successfully kept in touch.  A few years later I was thrilled and honored to have him and his delightful girlfriend Jill attend my wedding.  It meant so much having them there to help Scott and I celebrate.    And I look forward to the day I can do the same for him.  

Ryan is funny, smart and an amazing cook.  You are a lucky one if you are invited to dine in his kitchen for you will have a feast!  He's pretty fearless when it comes to food, so you know you will be in for a treat- or at least an adventure!  Ryan knows how to have a good time and his taste in music is spot on.  Want something new to listen to?  Be sure to check out his website.  You will be sure to go home with something fabulous.   So for today's Fridays, Feasting with Friends I am proud to introduce you to my true, dear (male!) friend, Ryan Detter. 

Ryan Detter

Ryan and his girlfriend, Jill.

What is your favorite thing to cook?

Wow, that's a tough one. I can't commit to what movie to watch let alone a favorite thing to cook. Usually it's based on seasonality (soups/stews in the winter, fish/grill/salads in the summer) or whatever looks fresh in the grocery store or market. I guess I will go with what i've cooked the most lately, which would be a great light version of gumbo I got from Mark Bittman on The New York Times. It's not too heavy for gumbo and has a nice amount of spice and seafood (two of my favorite things). The protein and vegetables are pretty flexible so that allows for some good creative variation every time you make it, which goes along nicely with my "buy what looks fresh/seasonal" mentality. If you're feeling especially hungry you can eat it with rice, and if not you can simply serve it 'naked'. Plus it always has a ton of leftovers that are even better the next day.

How about your least favorite thing to cook?

My weekday meals. There's generally not much time to prepare them and I stick to simple things (fish/steamed veggies/salad) so there's not much room for creativeness, etc. I don't mind this, as i can't eat fancy elaborate meals all the time (for health reasons too), but it simply doesn't make the cooking part as fun as when i am doing something different and learning new things. Guess you gotta have the sour to enjoy the sweet.

What is your favorite local restaurant and what is one you are dying to try out?

Right now my favorite place would have to be Brian Voltaggio's (the guy from Top Chef) place in Frederick, MD Volt. I was lucky enough to have a 21 course chefs table there for my birthday (thanks Jill) and it was unbelievable. It did just as it was designed: allowed me to taste a small sampling of everything, and drool for the next 2 months till I get back and am able to have a full course of certain items (*drool* butternut squash goat cheese ravioli *drool*)

Jill and Ryan with Chef Brian Voltaggio at Volt

As for a place I am dying to try: there is a place a little off the beaten path in baltimore called the Chameleon Cafe. It's in a neighborhood called Hamilton that has had some rough times, but is now seeing an upswing in new residents/shops/bars/restaurants. It's always in baltimore top 50 list and I have had many close personal friends say it's not only great, but one of the best bargains in the city. Quaint too, not one of those McSteak joints.

Music and food go together so beautifully. You are hosting a dinner party, what would be on your playlist?

Considering I write a music site (blatant self-promotion time: www.quarterlifeparty.com) this question is pretty tough. I guess I would go with Iggy Pop - "I wanna be your dog". on repeat. Just kidding. I think I would put on a good mix of low-key indie (The National, Feist, Beach House, etc.), down-tempo electronica (junior boys, air), and some mellow classics (neil young, bob dylan, aimee mann, etc). Sidestory: I once went to this hip bar/restaurant called brewers art for a Valentines dinner (even though we don't really celebrate it...just an excuse to go out) and they were playing one love song, and one not at all love song, etc. Example: Beatles - Hold me tight, Nirvana - Rape Me, Marvin Gaye - Lets Get It On, Bob Dylan - It's All Over Now, Baby Blue. It was hysterically genius.

What would you choose to be your last meal on earth?

You know, I wanted to answer with something fancy that I thought was absolutely absurdly good, but you know when they say "the best food is the food that brings you back home"? Well they're right. My last meal on earth would have to be a mixture of my mom's greatest hits: Her "So thick it comes out in squares" mac-n-cheese, her "orange juice/brown sugar, cooked so long it just falls apart" ham, and her pumpkin pie. Love yah mom, but if I lived closer to you, that "last meal" would be happening a lot sooner than planned ;)

What are you currently reading?

Been in quite a big Hunter S. Thompson phase. Just finished "Hells Angels", and am 1 chapter into "Fear and Loathing: on the Campaign Trail '72" (I would also highly recommend the book version of "Youth in Revolt" by C.D. Payne)

What is your favorite Kitchen Gadget?

My pasta maker. I don't make it as much as i should because it takes a long time, but it always impresses people (myself included), and tastes like NOTHING you can get at the store. Plus raw eggs and flour is the cooks equivalent to a little kid getting dirty in a sandbox. Sad thing is, I actually have to clean the kitchen, where as my mom always cleaned the dirt off my clothes. refer to my earlier statement about not making it very often.

Do you have a signature go-to dish?

I think my signature dish changes every year or two. I find a dish and cook for anyone who will try it. So I would say I have a couple. The first one, is an "antipasta" chicken cordon bleu. First you chop up some basil and layer about 3 pieces of prosciutto together so it forms a wide "paper". Put some goat cheese and some of your chopped basil in the middle of the prosciutto and wrap the prosciutto around the cheese/basil, making sure to seal off the ends (it will kind of look like a mini-hot dog). Meanwhile I like to marinate the chicken in whatever marinade you like, then pound it out so it's flat. Wrap the chicken around the prosciutto "roll", throw in a couple toothpicks so it stays wrapped (or you could use cooking string), brown it on the stove, then throw it in the oven till it's up to temp. Definitely rich, but really tasty.

My other signature dish I got from the wonderful food blog The Kitchen Sink. Its an herb encrusted pork tenderloin. They suggest to do it on the grill, but I find that you lose a lot of the herb goodies that way, and prefer to do it on the stove top, followed by the oven. First get a mixture of herbs (thyme, basil, sage, rosemary), the more the better as you wanna be able to overcoat the entire loin. Chop up the herbs, some garlic and mix it all together with some red pepper flakes and fennel (this ingredient is key, but you don't wanna go overboard on it, as it will make it too anise tasting). Coat your pork loin in spicy brown mustard and pour the herb mixture over the entire loin till it's fully coated. preheat your oven, put some oil on a large skillet and brown your loin, trying to limit the loss of herbs. then throw it into the oven until it reaches 145. This temperature is key, as I've seen lots of people over cook their pork. It'll keep cooking as it rests, and this makes it super moist. I know what I'm cooking this weekend.

You are from the Cleveland area, but moved out to Baltimore a few years ago. What do you miss most about the Cleveland area and what do you love most about where you live now?

Hands down the people. Not just people I know, but the overall nice way the people of Ohio and the mid-west act and treat others. It's funny because I can meet someone for the first time and after talking to them for a bit I start to think something is a bit off. I end up asking "are you from the mid-west?", and sure enough they usually are. Not that people aren't nice in baltimore, it's just different and hard to explain. There is just something warm and comforting about walking into a CVS in ohio and being told "thank you" and "can I help you" and knowing they actually mean it (most of the time).

As for what I love about baltimore, there are many things (closeness to other major cities, the bay, the history) but the thing I love the most has to be the tons of hidden gems. Just when I think I've been to every small restaurant or bar I'll trip onto some unknown place that starts a whole other adventure. It really makes the city seem pretty new and fresh, although I've lived here for about 8 years now.

Do you have a favorite meal from your childhood and do you cook it today?

My mom always did a mean chicken stir fry. We always knew what day was stir fry day because that odd looking "pan" would be brought down especially for the meal. Of course later we would learn that it was actually called a wok, but for us at the time we thought it was quite worldly to be cooking in such a cool looking thing. I make it still, along with all kinds of other stir fry's, but as is usually the case I can't seem to get it quite as good as mom did.

Top 3 Movies of all time?

In no particular order, off the top of my head: High Fidelity, Life is Beautiful, Fight Club.

What was your happiest moment in life?

Wow, talk about a hard question. I am lucky to have a lot of happy moments, but I guess the most recent happiest moment was at my brothers wedding. All of my family was there, along with my girlfriend and a bunch of our friends. We were all just having a huge party and enjoying our time together. I don't get back to cleveland as often as I would like, so it's those times I get with all of my family together that I truly cherish.

Where do you do your grocery shopping?

Usually safeway, but every sunday we have a huge downtown farmers market and I try to make it there once a month. It runs from may to december, which i was always amazed about.

What is your favorite guilty pleasure when it comes to food?

Cheese. I love it. All of it. I recently wrote a comment in a food blog saying "Cheese is The Beatles of food" and I still think that's true. There are thousands of variety's, they're not good for you (which makes it all the better), they have a broad range of tastes and texture, you can add them to anything....I could keep going on and on. I would much rather have a cheese plate for dessert than whatever chocolate volcano thing-a-ma-jig the pastry chef is making these days.

Can you tell me about what you are most proud of?

I guess the thing I am most proud of is all of the great people I've had the privilege of meeting and creating great relationships and friendships with. Seems weird to be proud of other people, but all of those relationships really mean the world to me. I've had some wonderful times, but none of them would be nearly as good without great people to share them with. Maybe that's a cop out....and if it is, then my second answer would be running about 18 miles a week for 2 years now. Including a marathon, 4 half marathons, and 2 10-milers.

Do you have Culinary Resolutions that you would like to accomplish this year?

Every year it's the same: cook more. Like I said, weekdays don't allow for the time to cook the types of things I want to, and weekends are generally busy but I've been working on making room for cooking weekend nights, and sometimes weeknights. My girlfriend seems to like this resolution quite a bit.

One word that best describes you is: Gregarious

Provençal Calamari Salad with Tarragon and Mint

1/4 cup olive oil, plus 2 tablespoons
4 cloves garlic, sliced
1/4 teaspoon chili flakes

1 cup grape tomatoes

1 pound calamari, cut into 1/2-inch rings (frozen calamari that is already cleaned and sliced works great)

Zest and juice of 1/2 lemon

1 stem tarragon, leaves roughly chopped

2 stems mint, leaves roughly chopped

Chopped toasted almonds, for garnish (optional)

In a sauté pan, heat 1/4 cup olive oil over medium heat. Add the garlic and sauté gently—you don't want to add color, until it just turns fragrant. Add the tomatoes and chili flakes, and some salt and pepper, and sauté for about 3 minutes.  Raise the heat to high, add the calamari, and season again. Allow to cook until just firm and opaque—under five minutes, so keep a close watch.


Meanwhile, make the dressing by whisking together the remaining 2 tablespoons olive oil, the lemon zest, and lemon juice with some salt and pepper.  When the calamari have gone from translucent shell pink to opaque white, and not a moment later, drain off most of the liquid in the pan. Then add the lemon dressing and the tarragon and mint. If you like, sprinkle just a few roughly chopped toasted almonds over the top. Serve hot, or at room temperature.


Ryan, thank you so much for doing this interview for me!  You have provided me with so much wonderful new reading material, food blogs, and the like, my Google Reader just grew over night!  I am super excited to give all of the recipes a try, that calamari one sounds so perfect for the summer.  Next time you are in Cleveland, give me a ring.  We can take our better halves out for a fun dinner on the town!  

Fridays, Feasting With Friends- Featuring Bonnie Cork

One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.”

~Laurie Colwin'Home Cooking'

 

Bonnie and her husband Jimmy.

I am so blessed to be surrounded by such amazing women in my life.  Not only do they lend support when needed, uplift my spirit but also show me such beautiful examples of way to live an abundant life. One of these incredible women is my dear friend Bonnie Cork.  Bonnie and I met while both attending Lutheran High School West almost 15 years ago.  During a huge transitional time in my life, I always felt so lucky to have had her by my side as a true friend.  Bonnie has this wonderful gift of being beautifully honest and in such a way that is gentle, loving and always apparent she wants the absolute best thing for you.  I admire this so much in her.  She is gracious, compassionate just a gorgeous person inside and out.

Bonnie and sweet Kleo

Bonnie works as an Audiologist and this past summer I was so proud to celebrate along side as she completed her Doctorate of Audiology.  She married the love of her life, Jimmy and they have the sweetest, most lovable, hugest dog I have ever seen- Kleo.  She is their only baby... for now.  I so look forward to the day I get to share being Mommies together. I know she will make an amazing one! So for today's segment of Friday's Feasting with Friends I am thrilled to introduce to you my friend, Bonnie Cork.  

What is your favorite thing to cook?

I would have to say that my favorite thing to cook is stir-fry.  It takes only a couple minutes to cut up any combination of vegetables and I can make it with or without chicken, steak or shrimp.  I seem to never make the same stir-fry as I often just grab any sauces or spices that sound good to me at the moment.  It is a great way to get a lot of nutrition and I never have to feel guilty for taking a second helping.

How about your least favorite thing to cook?

Chicken breast!  I do fine with little pieces of chicken, but struggle to know when a large chicken breast is done.  Hopefully the tip Amie gave me the other night can help me out.  Amie’s tip:  Placing the chicken in the pan and leave it alone until you are able to shake the pan and see the chicken move.  When it no longer sticks to the pan it is ready to be flipped and once the other side no longer sticks it is (almost!) done!

What is your favorite local restaurant and what is one you are dying to try out?

One of my favorite local restaurants is Kozmo’s Grille.  It is named after Kozmo Kramer from the show Seinfeld.  The food is always wonderful and the atmosphere is nice but still very casual.  They have a brick oven that turns out delicious pizza, a sirloin called the Newman, and the other night I had a fabulous salad made of salmon, spinach, and goat cheese.   I would love to go to the Stables Restaurant Hall of Fame Grille in Canton due to the history behind it and the unique structure of the building.  It is an old, large, round historic building that used to be an open air courtyard and originally was used to store grain and hay.  It is known for it’s unique atmosphere and great food.

Music and food go together so beautifully.  You are hosting a dinner party, what would be on your playlist?

Anything that is fun and upbeat.

What would you choose to be your last meal on earth?

I want a plate full of all my Thanksgiving Day favorites.  My mom’s cranberry pecan stuffing, turkey, mashed potatoes, sweet potato casserole, green bean casserole, corn, cranberry sauce and soft buttery rolls.

What are you currently reading?

Vanishing Acts by Jodi Picoult

What is your favorite Kitchen Gadget? 

I like to use my wavy cutter to make a tray of cheese and crackers look extra nice.

Do you have a signature go-to dish?

A couple years ago I wanted to make macaroni salad and a friend was nice enough to find me a recipe online.  It is not a particularly unique recipe, but people tend to love it and I am thrilled that my friends have started referring to it as Bonnie’s macaroni salad.

What is your favorite thing about the Cleveland area?

I think Cleveland is a great city because there are so many wonderful things in close proximity and there is something for everyone.  You can spend the day at a museum or the zoo and then in the evening catch a show or go to a great restaurant or bar.  There are always so many events that one should never be bored in this city.

Do you have a favorite meal from your childhood and do you cook it today?

Yes, my mom used to combine sauerkraut, broiled kielbasa, and flour dumplings in a big pot for dinner.  I realize that this may seem like an odd childhood favorite, but you should know that I come from a polish family.  I always looked forward to this dish and knew that there would always be left overs.  This is the kind of dish that actually tastes even better the next day.  It took several attempts to get the dumplings just right, but I now have it perfected.  Unfortunately, my husband does not care for kielbasa or my dumplings, so I reserve this meal for a time when he is not home or I will make him some hot dogs and he can pull out some of the sauerkraut for on top.

Top 3 Movies of all time?

Shawshank Redemption, Overboard, and Goonies

What was your happiest moment in life?

There have been so many, but if I had to choose it would probably be the day that Jimmy asked me to marry him.  I can think of no higher compliment than somebody saying that would actually like to spend the rest of their life with you.  Plus he had it all planned out and did it so romantically.&

Where do you do your grocery shopping?

I do most of my grocery shopping at Walmart, but I also go to Marc’s and Giant Eagle

What is your favorite guilty pleasure when it comes to food?

Crawling into bed with a bowl of potato chips and a good book.

Can you tell me about what you are most proud of?

I am the most proud of the way my life has turned out.  A loving family, great friends, and wonderful husband surround me and I have a career I actually enjoy.  I may have it worse than some or better than others, but I have worked hard for what I have and am truly happy and content.

Do you have Culinary Resolutions that you would like to accomplish this year?

I am starting a garden this year and can not wait to grow and eat my own vegetables.

One word that best describes you is: nice

Crab Stuffed Zucchini Boats

Prep time: 15 minutes

Cook Time: 5-15 minutes

Ingredients:

2 large zucchini cut in half lengthwise

1 pound fresh lump crabmeat, picked over for shells and cartilage (I use imitation crabmeat and it tastes great)

1/3 cup low-fat sour cream

½ cup coarsely chopped artichoke hearts (oil or water packed)

¼ cup plus 2 tbs grated Parmesan cheese, preferably freshly grated

1 tsp Dijon mustard

1 tsp Creole or Cajun seasoning

¼ tsp salt

¼ tsp freshly ground black pepper

2 tbs seasoned dry bread crumbs

Preheat the oven to 400 degrees

Using a spoon scoop the seeds from the zucchini half, making four long, canoe-like boats.  Set aside.  In a medium bowl, combine the crabmeat, sour cream, artichoke hearts, the ¼ cup of Parmesan, mustard, Creole seasoning, salt, and pepper. Mix gently to combine, being careful not to break up any crabmeat lumps. Spoon the mixture evenly into the zucchini boats.  Transfer the zucchini into a shallow baking dish. In a small bowl combine the remaining 2 tbs of Parmesan and the bread crumbs and sprinkle over the crab mixture. Bake until the top is golden brown and the filling is heated through, about 15 minutes.

From the book Quick Fix Meals by Robin Miller

Bonnie, thank you so much for taking the time to do this interview for me.  You did a great job! Oh man, I can't wait to make these zucchini boats. With the usual over abundance in the summer, I am sure this will become a staple! Yumm

Fridays, Feasting With Friends- Featuring Sandy Lepley

“One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.”  

~Laurie Colwin 'Home Cooking'

In all the world if you could ever hope for the perfect Mother-in-law, you would only be lucky enough to get mine.  Not only is Sandy kind, modest and completely compassionate of others feelings, but she is also really fun!   I often think about how wonderful it is to have her be my other "Mom".  I have never gotten the feeling that I am just "married in" to her family.  She embraced me right away and through the years she has really turned into a friend, as well as my Mother-in-law.  I love the time we have chatting about girl stuff, family memories and of course food!  She is fearless in the kitchen and is always excited about trying out new recipes.  She has a famous motto that always makes me smile (for we have yet actually needed to do this) "If it stinks we can always order Pizza!"  What a great attitude to have in the kitchen!  I love it!  So for todays segment of Fridays, Feasting with Friends I am honored to introduce you to Sandy Lepley.

Sandy Lepley

This photo was from a super fun "Big Night Out" at Loretta Paganini's School of Cooking

What is your favorite thing to cook?  

I like planning and cooking brunch.  It’s easy to do; so many recipes can be made the night before and then pulled from the fridge when it’s time to bake.  

How about your least favorite thing to cook? 

I’m intimidated by anything that requires yeast and/or a rolling pin.  I’m very thankful for ready-made pie crust.

What is your favorite local restaurant and what is one you are dying to try out? 

This is a tough 2-part question.  I can’t say I have a favorite restaurant but when I’m in the mood for a particular meal that will dictate the restaurant choice.  For example, for Mexican food I like Cozumel, for Italian food it’s Osteria, for a quick burger and beer I like The Courtyard.  Once upon a time my girlfriends and I tried to eat at all the hottest new restaurants.  Currently there isn’t one on my radar screen.

You are hosting a dinner party, what are your top 5 Dinner Party Songs? 

My dinner party music varies by the guests who are coming to dinner so the music can be anything from jazz, oldies, country or classic rock.  Personally, I like jazz and Latin music best.  

What would you choose to be your last meal on earth?  

My last meal might either be pizza or spaghetti and meatballs.  Since it would be my last meal, I certainly wouldn’t feel guilty about eating the whole pie or finishing a big bowl of pasta.  While we’re at it, let’s throw in some wonderful crusty Italian bread and Tiramisu, too!  

What are you currently reading? 

Because my job requires me to be on my computer all day, I don’t look forward to reading in the evenings.  Usually, I read a book or two while on vacation.  

What is your favorite Kitchen Gadget? 

My new favorite kitchen gadget is a little citrus juicer that I found in a kitchen store in Canada.  This little thing collects the seeds while the juice runs into a little pouring cup. The whole thing isn’t much bigger than a lemon.  I have a little silicone mixing spoon that I use often for getting stuff out of jars, cans or scraping small dishes.

Do you have a signature go-to dish? 

Because I’m always trying new recipes I don’t really have a signature dish, but the recipes I don’t vary much are chili, flank steak, clam chowder and holiday mashed potatoes.  

What is your favorite thing about Cleveland? 

My favorite things about Cleveland, without a doubt, are the theaters and the metro parks.  In addition to Playhouse Square and the Cleveland Playhouse, there are fantastic community theaters all around the suburbs, especially The Beck Center in Lakewood.  The Emerald Necklace around the Greater Cleveland area is absolutely beautiful and I enjoy several hiking trails in the Cuyahoga Valley National Park.

Do you have a favorite meal from your childhood and do you still cook it now as an adult?  

I have lots of favorite meals from my childhood and my meatloaf and chili are much like my mom’s. If I could have two recipes from my childhood it would be Grandma Turnbull’s mayonnaise and Grandma Ungar’s fresh green bean soup.

Top 3 Movies of all time?  

Everyone knows I love a “happy Hollywood ending.”  So it’s no wonder that I enjoy romantic comedies.  After much thought, my top three movies are Sabrina, Roman Holiday and Love Actually.

Where do you do your grocery shopping? 

Hands down Heinen’s is my #1 favorite grocery store.  Since there’s a Marc’s within walking distance to my house, it’s a great place for the “I forgot to get…” items. 

What is your favorite guilty pleasure when it comes to food?  

A sack of potato chips and Rosati’s frozen custard.

Do you have Culinary Resolutions that you would like to accomplish this year?   

Yes, I would like to grill a duck, a beef brisket and make a lobster roll.

You host some of the best parties, always coming up with fun themes and a full menu to go along with- you are fearless in the kitchen, always trying new things.  I love that about you!  Can you tell me about one of your most favorite parties you hosted, menu included of course- if you can remember!   

My top favorite theme party was the Italian Cooking party.  Invites were sent to friends requesting them to bring a particular food item and to dress Italian (whatever that meant to them).  Once gathered, the party guests were divided into two groups, each group chose a Head Chef and each group was given time to come up with a menu from a list of available food items.  Each group had 90 minutes to make an appetizer, main course and dessert.  Also, each team had to set the table for the other team; even that became a competition.  The fun ensued as everyone scrambled to use the grills, oven, and microwave.  While Louis Prima, Dean Martin and Frank Sinatra music played, we all enjoyed a very creative and not so bad dinner.  That evening was full of laughs.  


Another favorite cooking party was a Valentine’s Day cooking party. Couples were separated and put into teams and each team blindly chose a recipe for the meal.  The menu was Mixed Field Greens with Red Wine Vinaigrette, Salmon Chanted Evening Over a Bed of Lusty Mashed Potatoes and Strawberry-Rhubarb “Courting” Cake.  

Salmon Chanted Evening On a Bed of Lusty Mashed Potatoes 

(created by Robin Benzlé)

Potatoes:

3 large potatoes, peeled and chunked

3 T unsalted butter

3 T light cream or half-and-half

1/4 tsp each ground black pepper, cayenne pepper and white pepper

1/2 tsp dried oregano

1/8 tsp garlic powder

1/2 tsp salt

Salmon:

1/2 tsp olive oil

1 salmon fillet, about 1-1/2 #

1/2 c white dry vermouth

Juice of 1 lemon 

1 T butter

1/2 c cashews, coarsely chopped

2 T brown sugar

2 medium tomatoes, cut into wedges

In large saucepan, cover potatoes with water, bring to a boil and simmer 15 minutes, or   until fork-tender.  Remove from heat, drain off water and immediately add butter and cream.  Beat with electric mixer until smooth.  Add remaining ingredients and mix thoroughly.  Set aside.

Heat oven to broil.  Brush roasting pan with half the oil, place salmon in pan, and brush top of fish with remaining oil.  Pour wine over, then lemon juice.  Broil in center of oven 12 to 15 minutes, or until inside of salmon is flaky but not dry (do not turn).  Meanwhile melt butter in small skillet.  Add cashews and saute 1 to 2 minutes, or until lightly browned.  Stir in brown sugar, cook 1 minute and remove from heat.

Arrange warmed mashed potatoes on 2 dinner plates.  Cut salmon in half and place each half on top of potatoes.  Garnish with cashews and border with tomato wedges.

Makes 2 very generous servings.

(Note:  Adjust accordingly for number of servings required.)

*Please check out this link to find the recipe for the Strawberry-Rhubarb "Courting" Cake

Amie, this was great fun.  Thank you for asking me to be one of your featured guests.  I enjoy reading your website.

Sandy thank you so much for taking the time to answer all of my questions and for your fun recipes!  I am super inspired to have a cooking theme night party at my house once the weather warms up.  Your party sounds like it was a blast!  Now I just have to figure out how to get on the guest list next time... *ahem... nudge, nudge*  :)