Roasted Red Peppers...and a good excuse

I am back from my longest expanse of non-blogging since I started this shindig. And I know that I am coming back with a not-very-exciting post. A how-to for making roasted red peppers. I can feel you deleting me from your RSS readers now. Please don't!

First of all roasted red peppers are possibly the easiest thing to make that most people buy pre-made. I'm not going to say that the jarred variety is tasteless or anything, but it is definitely more expensive. Plus when your peppers start to get a little bit past pretty, you can always roast them up to avoid wasting them. (Not that I do that of course. My produce is always perfectly fresh, local, organic, and seasonal... bell peppers are in season somewhere in February I'm sure.)

My favorite way to eat roasted red (or orange or yellow) peppers is on a good piece of bread. End of story. Sometimes I put them in my hummus. But this little pizza type thing I made last night was also delightful. And ridiculously easy. It would make a good appetizer for guests. Or if you're like me, you can just eat the whole thing yourself in front of the TV. (Interestingly, the episode of Good Eats I was watching was on making pizza dough. So if you need some dough to make a pizza like mine, check out Alton's technique. My pizza is literally just dough, baked half way until it puffs up, then topped with roasted red peppers, some of the oil they are stored in, salt and pepper, and grated Romano cheese, then baked the rest of the way. I make all my pizzas in a 550 degree preheated oven on a preheated cast iron skillet. I lack a pizza stone, but this works.)

Now that I have tried to make my roasted red pepper technique sound invaluable, on to my excuses. I do have an excuse for my long absence! Not that you're interested, but I have two: 1) I ran my second marathon. 2) I had to find and book a place to have my wedding next year.

The second was much more painful than the first, I assure you. The thought of giving up during the marathon never once crossed my mind, but Las Vegas sounded like a viable option some days as I e-mailed venue after venue and did endless calculations of rental+food+tax+....

I did learn a few food-related things from these distractions. First of all, sports jelly beans are much better than Gu. Trust me. Also, "crudite" is my least favorite word of all time. Caterers are always telling you about their crudite, like you're supposed to get excited about some carrot sticks and celery stalks. Puh-lease. Just because it's French doesn't mean it's impressive.

Roasted Red Peppers
Aunt Jenny taught me this, particularly the brown bag trick.

Ingredients:
red, orange, or yellow bell peppers, or a combination
olive oil
garlic cloves
salt
Directions:
-Preheat the oven to 500 degrees. Cover a cookie sheet with foil.
-Place the bell peppers, whole, on the cookie sheet and roast for five to ten minutes. Check often, and when the peppers start to char slightly, turn them. Continue until all the sides are withered and slightly charred.
-Remove the peppers from the oven and place in brown paper bag. Close the bag. (This will make it easier to remove the skins.
-Once the peppers have cooled, remove the skins, stems and seeds. Place the roasted peppers in a jar and cover with olive oil. Crush two to three garlic cloves (depending on amount of peppers and taste) and put them in the jar with the peppers. Sprinkle lightly with salt. Shake gently to combine, and store in the refrigerator.

These keep for about two weeks. But they rarely last that long.

Battle Stuffed Pork Chop

There is an ongoing battle in my kitchen. The battle is over who is the sous chef and who is running the show. Obviously, I'm running the show, but Nic still insists on calling me "sous chef Kate." We have very different approaches to cooking. I lean toward a few flavors, preferably ones that are already in the fridge, and minimal mess making. Nic leans toward putting as many different elements into a dish as humanly possible, with no regard to what we already have.

Usually we compromise and we make only one dinner. But when we got these awesome, thick pork chops from the store this weekend and decided they were perfect for stuffing, we thought it would be fun to have a mini Iron Chef battle. And battle stuffed pork chop was on.


Nic made an apricot and pine nut stuffed pork chop wrapped in bacon with an apricot glaze (pictured above and above that). In the spirit of his style of cooking this required a trip to Whole Foods. But it was delicious, and very pretty when it was sliced open. The saltyness of the bacon balanced the sweetness of the apricot. Of course, I still insist that using bacon is kind of like cheating. What doesn't taste good wrapped in bacon?


I made a sage "pesto" and feta stuffed pork chop with lemon. Even I have to admit my dish was not nearly as pretty on the plate since there was no contrast of colors, but the flavors really popped. The acidity from the lemon helped balance out the salty, savory flavors from the herb and cheese.

(Did you like my fun food descriptions there like "balance," "popped." Ok, so I probably don't have a future as a professional food writer.)

In the end, we couldn't decide which dish tasted better. And don't think that's because we were being nice to each other. If one of the dishes had lagged behind, the other person would have definitely said something. But since Nic definitely won on presentation points, we will give him the win for Battle Stuffed Pork Chop. Tune back in for the next Battle.

If you're deciding which to make, I'd say Nic's is more impressive for company (bacon wrapped+glaze looks impressive), but mine has slightly less ingredients if you're going out to grab some stuff for a weeknight dinner. They're both ridiculously easy to make though (despite the detailed instructions that make them sound harder than they are).

Nic's Bacon-Wrapped, Apricot-Stuffed Pork Chops

Ingredients:
thick cut boneless pork chops, 1 1/2 to 2 inches thick

for each pork chop
4 to 5 dried apricots (unsweetened)
2 tbs. apricot jam
2 tbs. pine nuts
1/2 tsp. fresh thyme
1/4 tsp. salt
4 strips of bacon

for the glaze
left over apricot mixture from stuffing the pork chops
apricot jam
white wine

Directions:
-Optional: Soak the pork chops for about 2 hours in a salt water brine (enough water to cover the chops and about 1 tbs. of kosher salt for each pork chop). The pork chops can sit in this brine for up to 24 hours in the fridge.
-Remove the pork chops from the refrigerator about 30 minute before cooking to bring to room temperature.
-Preheat oven to 450 degrees.
-To make the cavity in the pork chop for stuffing, first cut a one inch wide incision in the side of the pork chop half way between the top and the bottom. Using a small knife, widen the cavity inside the pork chop, without making the incision larger. Be careful not to poke another hole through on the sides.
-In a food processor, combine the apricots, jam, pine nuts, thyme and salt, and pulse several times until the mixture forms a thick, chunky paste.*
-Using a small spoon, spoon the apricot mixture into the pork chop and stuff it. Don't over-stuff or the apricot will leek out while cooking.
-Place four strips of bacon, overlapping slightly at the edges, on a cutting board. Place the stuffed pork chop on one end of the bacon. Grabbing the edges of the bacon, role the pork chop until it is completely wrapped in the bacon.
-Repeat with all the pork chops.
-Heat an oven-proof skillet large enough to hold all the pork chops over medium-high heat. Use a small amount of oil in the skillet just to prevent sticking.
-When the skillet is hot, place the pork chops into the skillet with the seam of the bacon down.
-Let the bacon brown on all four sides (about 3 to 5 minutes per side), then put the skillet into the preheated oven for 10 to 15 minutes (depending on thickness), or until the internal temperature of the pork chops is 160 degrees (so says the USDA, but if you don't want it to get too dry, take it out at 155 and let it rest under foil for 5 minutes).
-While the pork chops are cooking, put any leftover apricot mixture from stuffing the pork chops into a small sauce pan. Add about twice as much apricot jam as you added stuffing. (If there is no leftover stuffing, about 1/2 cup jam should be enough). Add 2 tbs. of white wine, and place the saucepan over medium-low heat, stirring occasionally, the goal is just to warm the glaze. After about five minutes, if the glaze is still too thick, add more white wine gradually until it reaches the desired consistency.
-When the pork chops are done, serve topped with the apricot glaze.

*If you don't have a food processor, finely chop the apricots, pine nuts, and thyme and mix with the jam.

Kate's Sage "Pesto" and Feta Stuffed Pork Chops

Ingredients:
thick cut boneless pork chops, 1 1/2 to 2 inches thick

for each pork chop
2 tbs. fresh sage leaves
2 tbs. pine nuts
1 tbs. + 1 tsp. fresh lemon juice, plus extra for serving
1/4 tsp. salt, plus extra for serving
1/4 tsp. ground black pepper
2 tbs. crumbled feta cheese

Directions:
-Optional: Soak the pork chops for about 2 hours in a salt water brine (enough water to cover the chops and about 1 tbs. of kosher salt for each pork chop). The pork chops can sit in this brine for up to 24 hours in the fridge.
-Remove the pork chops from the refrigerator about 30 minute before cooking to bring to room temperature.
-Preheat oven to 450 degrees.
-To make the cavity in the pork chop for stuffing, first cut a one inch wide incision in the side of the pork chop half way between the top and the bottom. Using a small knife, widen the cavity inside the pork chop, without making the incision larger. Be careful not to poke another hole through on the sides.
-In a food processor, combine the sage, pine nuts, lemon juice, salt and pepper. Pulse until the mixture becomes mostly smooth. Add the sage mixture to the crumbled feta and stir to combine.
-Using a small spoon, spoon the mixture into the pork chop and stuff it. Don't over-stuff or the mixture will leek out while cooking.
-Season the outside of the pork chop with a little lemon juice and a light sprinkling of salt and pepper.
-Repeat with all the pork chops.
-Heat an oven-proof skillet large enough to hold all the pork chops over medium-high heat. Use a small amount of oil in the skillet just to prevent sticking.
-Brown the pork chops on both sides, about 5 to 7 minutes.
-When the pork chops are browned on both sides, place the skillet in the preheated oven for 10 to 15 minutes (depending on thickness), or until the internal temperature of the pork chops is 160 degrees (so says the USDA, but if you don't want it to get too dry, take it out at 155 and let it rest under foil for 5 minutes).
-When the pork chops are done cooking, season with a little more lemon juice and a light sprinkle of salt and serve.

Tabbouleh

I can't make tabbouleh without thinking of my roommate Marie laboring over many bunches of parsley, chopping with a knife that looked like it had a previous career as a letter opener. Marie was my French roommate in Cairo, and our knives (like everything else in our kitchen) were at least 50 years old and had never been sharpened. They probably weren't good enough to even bother sharpening to begin with.

But the dull little knife didn't deter Marie from making tabbouleh at least once a month to bring to expat potlucks all over Cairo. I remember watching her pull all the leaves off the bunches of parsley and mint with what seemed like infinite patience to me at the time. Then the slow process of chopping the herbs and the tomatoes and onions. Making tabbouleh seemed to be the ultimate labor of love.

I will never forget my awe when I came back to the states and got really sharp knives as a gift. Cooking became so much easier, it is unbelievable. And making tabbouleh became a much more manageable process.


Tabbouleh is one of my absolute favorite salads. Not only is it delicious, but you can keep the leftovers, and they even taste better the next day. (I dare you to try that with a regular lettuce salad that has the dressing on it. G-ross.)

This is more a how-to for making tabbouleh than it is a recipe, because the amounts are somewhat fluid. I recommend preparing all of the separate parts and adding them to the parsley gradually until you have the taste and proportions you like. I usually like a lower bulghur-to-parsley ratio than the pictures show, but I added my bulghur all at once by accident, then realized I had a little too much.

Idon't use a food processor to chop my parsley because I'm afraid of ending up with pesto. If you really can't bear the thought of chopping the parsley by hand (although a sharp chef knife makes this pretty easy) be sure to only pulse the food processor a few times.

Tabbouleh
Serves 6 to 8 as a side.

Ingredients:
2 large bunches of parsley
1 bunch of mint
1/2 cup fine bulghur wheat
1 1/2 plum tomatoes, or 1 large salad tomato
1/2 large white onion
juice from 1 1/2 lemons
2 to 3 tbs. olive oil
salt/pepper

Directions:
-Place the bulghur in a small sauce pan with 1 cup of water over medium heat. Bring to a simmer and cook for 15 to 20 minutes. The bulghur is done when it is soft and has absorbed the water. Remove from heat and set aside to cool.
-While the bulghur cooks, take the first bunch of parsley and start to separate the leaves from the stems*, discarding the stems (or saving them to throw in a stock). On a large cutting board, using a sharp chef's knife, roughly chop the parsley. Run the knife through it in one direction, then run the knife through it in the other direction. Push the parsley back into the center and repeat.
-Put the first bunch of chopped parsley into a serving bowl, then repeat the process with the second bunch.
-Remove the mint leaves from their stems, and chop them. Chop the tomatoes and onion.
-Add the bulghur, mint, tomatoes, and onion to the parsley in the serving bowl. (If you think you have too much of any part, add it gradually).
-Squeeze the juice from one lemon into the salad. Add 2 tbs. of olive oil. Toss the salad.
-Add more lemon juice, olive oil, salt and pepper to taste.

*You don't have to get every little piece of stem off, but try to at least get the large center stems from each sprig. I've seen tabbouleh made with the stems also thrown in, but I prefer it to be mostly leaves.

Where Have All the Girl Scouts Gone?

Maybe I'm getting antzy too soon, but isn't it Girl Scout cookie season? CNN is writing about Girl Scout cookie selling ethics, so it must be the season of the Thin Mint. Apparently there is a "a flock of 3.7 million Girl Scouts" and all their unethical parents are hawking their cookies for them at work so their daughters don't have to take time away from their "soccer, Hebrew school, karate" commitments.

First of all, you think with a flock that big I could score a box of Thin Mints, but I haven't seen one yet. What are my coworkers the most ethical parents around or something?

Second, why weren't my parents so unethical? I was a Girl Scout for (far too many) years, and my Dad never took that little sign-up sheet to work. Just like my parents never put that stupid sticker on their car that said "Proud parent of a Burnside Honor Roll Student." And you know what, I'm okay with that. Sure, I had to sit my little butt at a table outside the bank to sell my cookies in the freezing cold, but at least I know how to make correct change and talk to strangers now! Look, I've even made a career out of talking to strangers. Although, I have to say, I think strangers like Girl Scouts more than reporters. But the point is, what are parents going to do next, do their kids Hebrew school homework and play in the soccer games for them?

Back to the cookies. I'll take as many boxes of Thin Mints as I can fit in my freezer, please. And one box of those ridiculously sweet ones with the caramel and coconut for Nic. (I checked the cookie descriptions on my local chapter's site and apparently they're called Samoas now, but I'm pretty sure they were Caramel Delights back in my days in the old Green and White.)

And even though I object to the practice on principle, I will compromise my beliefs and buy from some Girl Scout's parent if need be. I'm a sucker for a Thin Mint.

What are you ordering? If you like the peanut butter ones, have no fear, the Girl Scouts are apparently immune to the recent peanut butter recall fiasco. Whew. Close call all you Do-Si-Doers.

Photo by Flickr user bandita (Creative Commons license)

Sweet Potato Hash

My little cold from last week morphed into something much grosser, and I have not really felt like cooking at all this week. I've barely felt like eating. But last night I summoned the energy to try out an idea that had been swimming around in my head for awhile. I'm supposed to be eating more sweet potatoes (so says the nutritionist/trainer that visits our little apartment gym once a month) and even though I do love them just baked with a little butter and cinnamon, I wanted to try something different.

The apple might sounds strange, but trust me it adds a great flavor to the dish that works really well with the sweet potatoes and the sage. If you're not a fan of bacon, you could substitute olive oil, but I think the bacon really gives the dish a lot of flavor, so it would probably be better to reduce the amount used before eliminating it all together. We had these with dinner, but they would be a great dish for a brunch. And the recipe is easy to scale up or down based on how many people you are serving.

Sweet Potato Hash
Serves 2

Ingredients:
2 sweet potatoes
4 strips of medium-cut bacon
1/2 medium apple (I used Gala), diced small
2 tsp. fresh sage, chopped

Directions:
-Poke holes in the sweet potatoes and bake in a 400 degree oven for 40 to 50 minutes. The potatoes should give a little when you poke them.
(Shortcut: Poke holes and microwave each potato for five minutes or until softened.)
-Let the potatoes rest until they are cool enough to handle.
-In the meantime, chop the bacon into cubes, about 1/2 inch across. Cook the bacon over moderate heat in a large frying pan, until the fat starts to reduce from the bacon and the bacon gets crispy.
-When the potatoes are cool enough to handle, pull the skin off. (It should come off fairly easy, you shouldn't need a peeler.) Dice the sweet potato into large squares.
-When the fat has reduced from the bacon, add the diced apples and sweet potatoes to the pan, then the chopped sage. Toss (or gently stir) to combine. Cook over moderate heat for 5 minutes, or until the apples become slightly tender.
-Season with salt and pepper and serve.

New Header, Look Up!

Well not if you're reading this in an RSS reader. But the awesome MK made me a nifty new blog header, so I totally redesigned my formatting. Yes, I said nifty. I'm bringing it back.

Engagement Cake!

This is what I was working on for the better part of last week--a two-tier engagement cake for our friends Joe and MK. It was quite the experience trying to construct this cake. I had no idea what I was doing so I e-mailed back and forth with my friend Katie for instructions...28 times. I still turned a sizeable chunk of fondant a hideous brownish-red color (and died my hands a lovely shade of pink that lasted two days), but luckily Nic had convinced me to buy the jumbo size fondant at Michael's. I was so scared of coloring the fondant after that though that I tried to stick to simple colors...and I ended up making what would have been a beautiful baby shower cake. Too bad it was for an engagement.


Then we carried the cake to a great restaurant downtown for a little get together with some of Joe and MK's friends. And the waiters for some reason decided to put candles in the cake. Candles? So now it looked like a birthday cake. Actually it looked more like a cartoon explosive... Can you see how the candles are coming out at an angle? Sometimes you can't win.

The lovely Jaime took this picture (and the one at the bottom of the cake slices). I wish all my blog photos could be done by a professional. ::Sigh:: She also took a picture of my face when I saw that they put candles in the cake. It wasn't a pretty face.




Luckily despite the odd coloring and the candles the cake tasted great. So great in fact that after serving us our slices the rest of the cake seemed to have disappeared in the kitchen. Hmmm. The bottom tier of the cake was pumpkin with butterscotch-pecan filling and brown sugar icing (for MK, who loves all things pumpkin) and the top tier was chocolate with raspberry filling and icing (because Joe prefers chocolate).

The pumpkin cake was really dense but delicious, and the butterscotch filling and caramelly brown sugar icing were the perfect compliment. The recipe came Culinary Concoctions by Peabody, and for the sake of brevity, I'm not going to retype it. I didn't change anything, but I did double the cake portion of the recipe to make two eight inch cake layers (I had a little extra because the originally recipe is for a 9 inch cake), and I swapped pecans for the walnuts in the filling.

The chocolate cake was light and airy with a deep chocolate flavor. This cake was so good, I'm already looking for another excuse to make it. I like my cake on the light side of the dense-light cake texture scale, and I really love how simple this cake is to make. My Grandmom's original recipe tells you to just throw all the ingredients together and mix until combined. I complicated things a little, but I'm betting that it works just fine Grandmom's way. The only other changes I made to my Grandmom's recipe was to add a little salt and to use hot coffee instead of hot water.

The raspberry filling came from Katie, and the recipe is over here, but I only used it as an icing because I was covering the cake with fondant. Normally, I would ice the cake with a simple chocolate icing or glaze.

Chocolate Cake

Ingredients:
1 1/2 sticks of unsalted butter, at room temperature
2 cups sugar
3/4 cup cocoa
1 3/4 cups cake flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
3 eggs
1/2 tsp. vanilla
1 1/2 cups hot coffee (or water)

Directions:
-Preheat oven to 350 degrees and position the oven rack in the center of the oven. Grease a bundt pan or two 8 inch cake pans.
-In the bowl of a stand mixer, beat the butter and sugar together for 2 minutes on medium speed, until smooth.
-In a separate bowl, combine the cocoa, flour, baking powder, baking soda, and salt.
-In a cup combine the hot coffee and the vanilla.
-Set the mixer to low, and add the dry and wet ingredients, alternating. Beat for 2 minutes on medium speed.
-Pour the batter into the prepared pan (or divide evenly between the two prepared pans) and bake on the center rack in the oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
-Let the cake cool for 15 minutes in the pan(s), then flip the cake onto a wire rack to cool the rest of the way before icing.