Caramelized Onions

I truly do not understand when people say they don't like onions or garlic, both add the most wonderful flavors to food. One of my favorite condiments is caramelized onions. Slowly cooking onions over a low heat brings out all the sweetness and takes away the bite. They are great in sandwiches, pizzas, pastas, and I'm willing to try it on most other things too. Always make more than you need and bump up the flavors in your food for a week.

Ingredients:

2 lbs onions, sliced
2 tablespoons butter
1 tablespoon olive oil
1/4 cup white wine
2 tablespoons balsamic vinegar
salt & pepper

Directions:

Melt the butter in a pan with the olive oil over medium low heat. When the butter melts into frothy goodness, add sliced onions to the pan. Add salt to the onion to draw moisture out. As the onions begin to soften, lower the heat to low to prevent browning.

Cook the onions over the low heat for about 30 minutes. Stir the onions every 5 minutes or so to make sure they are cooking evenly. When the onions get a slight caramel color to them, turn the heat up to medium. Add wine to de-glaze the pan and season with salt and pepper.

 As the wine evaporates, cook for another 5 minutes. Add the balsamic vinegar and cook for another 5 minutes over medium/medium-high heat. This gets the sugar to have maximum carmelization at the end without burning over the long cooking time. Turn off heat and cool the mixture. Store in an airtight container and keep for up to a week in the refridgerator. (I don't think they will last that long though.)

This recipe multiplies easily so make as much as your heart desires! Happy cooking!

The Hunger Games Recipes

With everyone gearing up for opening weekend for Hunger Games which starts midnight tonight, I have rounding up all my Hunger Games recipes from the past few weeks into one giant post. Hope everyone liked them because I definitely enjoyed eating them. Give these recipes a try and let me know how they turn out!

This would be a great time to have a potluck with friends before heading to the theaters this weekend. Enjoy some Panem inspired food with a few drinks before the movie and watch Katniss kick butt.

Fish Stew with Greens  

 "The fish and greens are already cooking in a stew, but that will be for supper. We decide to save the strawberries and bakery bread for this evenings meal, to make it special we say." Later..."I imagine my home, with its shutters drawn tight. What are they doing now, my mother and Prim? Were they able to eat supper? The fish stew and the strawberries? Or did it lay untouched on their plates?" 

Carrot Soup with Lamp Chops 

"The supper comes in courses. A thick carrot soup, green salad, lamb chops and mashed potatoes, cheese and fruit, a chocolate cake. Throughout the meal, Effie Trinket keeps reminding us to save space because there's more to come. But Im stuffing myself because Ive never had food like this, so good and so much, and because probably the best thing I can do between now and the Games is put on a few pounds."

Chicken in Orange Beurre Blanc 

"He presses a button on the side of the table. The top splits and from below rises a second tabletop that holds our lunch. Chicken and chunks of oranges cooked in a creamy sauce laid on a bed of pearly white grain, tiny green peas and onions."

Beef Carpaccio

"Haymitch shows up just as dinner is being served. It looks as if hes had his own stylist because hes clean and groomed and about as sober as Ive ever seen him. He doesnt refuse the offer of wine, but when he starts in on his soup, I realize its the first time Ive ever seen him eat. Maybe he really will pull himself together long enough to help us. Cinna and Portia seem to have a civilizing effect on Haymitch and Effie. At least theyre addressing each other decently. And they both have nothing but praise for our stylists opening act. While they make small talk, I concentrate on the meal. Mushroom soup, bitter greens with tomatoes the size of peas, rare roast beef sliced as thin as paper."

Pasta with Spinach Cream Sauce

"While they make small talk, I concentrate on the meal. Mushroom soup, bitter greens with tomatoes the size of peas, rare roast beef sliced as thin as paper, noodles in a green sauce, cheese that melts on your tongue served with sweet blue grapes. The servers, all young people dressed in white tunics like the one who gave us wine, move wordlessly to and from the table, keeping the platters and glasses full. About halfway through my glass of wine, my head starts feeling foggy, so I change to water instead. I dont like the feeling and hope it wears off soon. How Haymitch can stand walking around like this full-time is a mystery."

Lamb Stew with Prunes

"'So, Katniss, the Capitol must be quite a change from District Twelve. Whats impressed you most since you arrived here?' asks Caesar. What? What did he say? Its as if the words make no sense. My mouth has gone as dry as sawdust. I desperately find Cinna in the crowd and lock eyes with him. I imagine the words coming from his lips. Whats impressed you most since you arrived here? I rack my brain for something that made me happy here. Be honest, I think. Be honest. 'The lamb stew,' I get out. Caesar laughs, and vaguely I realize some of the audience has joined in. 'The one with the dried plums?' asks Caesar. I nod. 'Oh, I eat it by the bucketful.' He turns sideways to the audience in horror, hand on his stomach."

Hunger Games - Lamb Stew with Prunes

I think this is perhaps the most famous recipe from the Hunger Games books - probably because Katniss said it was her favorite thing about the Capitol and readers of the book all know that she is no fan of the Capitol.

While reading the description of this dish in the book my initial reaction was definitely more skeptical than excited. Prunes? That's what my grandfather would eat if he felt... you know. Dried fruit has never been of particular interest to me. Why eat it dried when you could have fresh grapes, plums, apricots, cherries? After a little research, I saw that dried fruit is really prevalent in north african cuisine like tagines and heavily spiced rustic stews. My rendition is inspired by the flavors of that cuisine but fused with ingredients I thought made this dish more appealing to me.

Ingredients:

2 lbs lamb
2 cups onion, sliced
1 cup carrots, diced
1 can tomatoes, diced
1 can chickpeas
1 cup prunes, halved
2 tablespoons plum brandy
1 teaspoon garlic, minced
1 tablespoon vegetable oil
1 tablespoon ground cinnamon
1 tablespoon black pepper
1 teaspoon ground cloves
1 teaspoon paprika
1 teaspoon cayenne pepper
1 bay leaf
Salt & Pepper

Directions:

Mix the dry spices together in a bowl. Coat the lamb in half of the spice rub, season with extra salt and pepper and let it sit for 30 minutes. Heat a pot on the stove over medium high heat. Add vegetable oil to the hot pan and sear all sides of the lamb.

Take the lamb out of the pot and set aside. Add the onions and carrots to the lamb drippings in the pot. Saute for a few minutes until onions begin to brown on the edges. Add garlic and cook for another minute. De-glaze the pan with plum brandy; add the tomatoes (with all the juices) with the other vegetables. Season with salt and pepper.

Nestle the lamb back into the pot and add water until the lamb is covered. Turn the flame down to a low and let the lamb simmer for 1.5 hours. 

Drain the chickpeas from the can and rinse with water. Add the prunes and chickpeas into the stew (with a little more water if it looks dry). Simmer for another 30 minutes. Serve over a bed of wild rice or couscous and enjoy Katniss's favorite Capitol meal.

Hunger Games - Noodles in Green Sauce

How perfect that it is St Patrick's Day weekend because my next Hunger Games recipe is from the same meal as the paper thin beef carpaccio, noodles in GREEN SAUCE!

"The servers, all young people dressed in white tunics like the one who gave us wine, move wordlessly to and from the table, keeping the platters and glasses full. About halfway through my glass of wine, [Katniss] head starts feeling foggy, so [she] changes to water instead." Well let me tell you something, I will NOT be changing to water this weekend. And hopefully there will be young hot people dressed in GREEN keeping my glass full.

Ingredients:

2 tablespoons butter
2 tablespoons flour
3/4 cup onion, finely diced
3 cups milk
10 oz. frozen spinach
1/2 lb pasta
salt & pepper


Directions:

Bring a pot of water to a boil. Salt the water and add pasta. Follow directions on package; cook until pasta is al dente.


Melt the butter in a pan over medium-low heat. Put onions in with butter and sweat them for 3 minutes. Season with salt and pepper. Add flour to the pan and cook for 2-3 more minutes. 

Whisk in 2 cups of the milk slowly. I use skim milk to keep it a little healthier but any milk you have on hand will do. Simmer for 5 minutes while the sauce thickens. Season well with salt and pepper.

Add the frozen spinach to the sauce and stir together. Simmer for another 5 minutes until everything is well combined and the sauce takes on a green hue. Stir in remaining last cup of milk until the sauce thins out a bit and reaches desired consistency. Taste and season with more salt and pepper. 

Drain the pasta and add to the sauce. Toss together and give the pasta a few minutes before serving.

Hunger Games - Paper Thin Beef

During Katniss's prep time before the Hunger Games, she decided that she would eat as much as possible. The few extra pounds would be an advantage to her during the games. However, I don't need the extra pounds so one of her dinners is the same amount as a week's worth of dinner for me.

After the fiery entrance Katniss and Peeta had at the opening ceremony, the District 12 team (Haymitch, Effie, Cinna and Portia) have a fantastic dinner with their tributes. I've decided to try out a couple components from that meal, the first being "rare roast beef sliced as thin as paper." When I read this, my mouth starts to water with one thought --- carpaccio! A simple but delicious and decadent appetizer. When paired with a little bread (which is a MAJOR theme in the books) and wine (which Katniss tries for the first time at this meal) it is my quick and easy Monday night dinner! 
 
Ingredients: 

1/2 lb fatty beef tenderloin
2 cups mixed salad greens
1/4 cup crème fraîche
1 teaspoon horseradish
1 lemon
olive oil
Parmesan cheese shavings
salt & pepper

Directions:

Heat a skillet over high heat. Season the whole tenderloin with salt and pepper. Drizzle a little oil into the pan and quickly sear all sides of the beef; 1-2 minutes per side. Take the beef out of the pan; wrap in plastic wrap and put in freezer for an hour.

When the beef is just about ready, mix the crème fraîche and horseradish together and set aside. Take the beef out of freezer; while it is still semi-frozen, try to slice as thin as possible. If it is not as thin as you would like, place slices between wax paper and pound thinner.

Mix the juice of a lemon and 3 tablespoons of olive oil together with some salt and pepper. Toss the mixed greens into the vinaigrette.


Arrange the thin slices of beef onto a plate. Drizzle horseradish crème fraîche on top of the beef and top with the dressed mixed greens and shavings of Parmesan cheese. Serve with some toasted crostini and have a great meal!

Hunger Games - Fish Stew with Greens

Like a growing percentage of the country, I am a Hunger Games fan. No surprise either, USA Today just gave the top three spots for February 2012's best-sellers to the Hunger Games trilogy. The action, the drama, the love triangle, and of course the kick-ass female protagonist Katniss Everdeen.

Another part of the story that caught my attention was the food. The dish descriptions were so detailed it made me hungry. So naturally I began to make plans to attempt some of these dishes. I will be making some creations inspired by the Hunger Games, but these recipes will be MY interpretations. Since I'm the one who has to eat the product, I want it to be tasty... here we go!

With the movie coming out in less than 3 weeks (WOOHOO!!!!!!)  I thought I should try my recipes in chronological order from the novel. The first scenes of the book is Gale and Katniss hunting in the woods past the fence of District 12. After collecting their bounty and trading in the hob, she uses the remainder of their fish and greens to make a stew. Here is my version of that.


Ingredients:

1 lb white fleshed fish (cod/halibut/sole)
1 lb spicy Italian sausage
2 teaspoons vegetable oil
1 teaspoon crushed red pepper flakes
1 large onion, diced
2 cloves garlic, minced
2 potatoes, diced
2 cans low sodium chicken stock
6 cups water
1 cup cream
4 cups kale, chopped
salt & pepper

Directions:

Heat a pot over medium heat.  Put the vegetable oil into the pot and add the spicy Italian sausage. Brown the sausage for 5 minutes. Add onion, garlic, and crushed red pepper flakes into the pot with the vegetable oil. Cook for another 5 minutes until the onions become translucent.

Add the chicken stock and water to the pot and bring to a boil. Add the potatoes into the boiling broth and adjust stove to medium-low temperature. Simmer for 15 minutes.

While the broth is simmering away, get the kale and fish ready. Take the kale off the stem and chop into bite-size pieces. Take skin off the fish (if there is any) so you are only left with the flesh of the filet. Cut the fish filet into one inch pieces. Season with salt and pepper.

Add the fish and kale into the soup. Simmer for another 5-7 minutes until the fish is cook all the way through.

Turn the heat off and pour in the cream. Taste and season one last time and serve immediately.

Stuffed Zucchini

When things come into season and produce is really cheap at the supermarket I can't help myself. A trait I inherited from my mother, if it's on sale and fresh, buy it! However, it can lead to an overstuffed refrigerator and ten pounds of zucchini that needs to be consumed.

When you have too much of an ingredient, that ingredient needs to become the main component of a meal, as to use as much of it as possible. Luckily, I love zucchini so I made delicious stuffed zucchini boats and had it for dinner and lunch the next day.

Ingredients:

4 zucchinis
1 cup onion, chopped
2 cloves garlic, minced
1/2 cup tomatoes, chopped
1 tablespoon of olive oil
2 cups panko breadcrumbs
2 tablespoons Italian parsley
2 tablespoons Parmesan cheese
Salt & Pepper

Directions:

Preheat oven to 350 degrees. Cut the zucchini length-wise and scoop the inside out of the halves. Chop the flesh of the zucchini into similar sized pieces like the onions and tomatoes.

Heat the skillet over high heat. Put oil into the pan. Add the chopped zucchini, onions and garlic in with the olive oil. Season with salt and pepper while letting the vegetables soften. After 5 minutes, the onions start to look translucent; add tomatoes to the pan and cook for a few more minutes.

Line an oven safe sheet pan with aluminum foil and place emptied zucchini halves onto the baking sheet. Fill the zucchini boats with the zucchini, onion & tomatoes. Stir together the panko breadcrumbs, Parmesan cheese and Italian parsley in a bowl and top the zucchini halves with the mixture.

Place in the oven and bake for 25-30 minutes until breadcrumbs are golden brown. Serve with a side salad for a light meal or add a pasta or protein for a more filling dinner.

Whole Wheat Pasta with Arrabiata Sauce

Most people like their spaghetti with normal marinara sauce... tomatoes stewed into a thick sauce with some basil for aromatics and carrots for sweetness. I personally like my sauce with a little more KICK! My go-to sauce for pasta would definitely have to be the fiery spice of arrabiata sauce. This easy sauce can be made with things in most pantries for a quick and easy meal.

According to wikipedia, arrabbiata (the Italian word for angry) is a Roman sauce of garlic, tomatoes, and red chili cooked in olive oil. Basil is sometimes used, although the majority of chefs in Italy do not use basil for this recipe. The dish is usually served with pasta and chopped fresh parsley sprinkled on top. That's how I like! SPICY!



Ingredients:

1 tablespoon red pepper flakes
1 tablespoon garlic, chopped
2 tablespoon olive oil
1 cup onion, chopped
1 large can (28 oz.) whole tomatoes
1 tablespoon Italian parsley, chopped
1 tablespoon Parmesan cheese
1/2 lb whole wheat spaghetti

Directions:

Put a pot of water on the stove over high heat and bring to a boil.

Heat the olive oil in a heavy bottom pot over medium heat. Add red pepper flakes and garlic and infuse the oil with those flavors for 2 minutes. Watch carefully to not burn garlic or you have to start over. Add onions to the oil mixture and soften for about 5 minutes. Hand crush the whole tomatoes into the pot along with all the juices; this gives the sauce better texture.

Allow the sauce to simmer while preparing the pasta. Salt the pasta water and throw the whole wheat spaghetti. After the spaghetti is al dente (about 10-11 minutes for whole wheat), add pasta to the sauce pot.

Toss the pasta in with the sauce and turn of heat. Give the pasta a few minutes in the sauce and allow it to absorb the flavors of the sauce. (This would be a good time to prepare a salad to accompany pasta.) When ready to serve. Top the sauce pasta with parsley and give it one last toss before plating.

Twist the pasta with serving fork and place a heap of spaghetti on each plate. Top with a little extra sauce and sprinkle Parmesan  cheese over the dish for a extra richness and flavor.

Endive Lettuce Cups

Light lunch and bored of the same thing over and over and over...? Me too. So for lunch today I decided to class it up with endive lettuce and goat cheese. A quick pop over to the corner bodega to pick up some supplies from their salad bar and I had myself a nice little lunch that my co-workers will give me grief about for the next week probably. But who cares because it was delish!

Ingredients:

12 leaves endive lettuce
2 oz goat cheese
1 cup assorted prepared salads
1 tablespoon hot sauce (everything is better spicy)

Directions:

Cut the end off head of endive and separate leaves onto a plate. Smear a dollop of goat cheese on each leaf. Top with the different salads you pick up that day. Drizzle a little hot sauce or leave on the side as a dip and enjoy a quick and healthy lunch.

Starting out.. in life, work, blog

A twenty-something building a new independent life for themselves is a common situation for a post-grad. Place that person in New York City and the divide between those starting out and those who are set becomes even more apparent, so one must adapt.

So with the gall to think that I should be privy to all that the world has to offer and the tenacity to keep trying. I live my life gingerly grandiose to the best of my ability.