London Broil Salad

When Matt and I go out to dinner I usually get a big yummy salad.  Restaurants always have such great ones, the dressing is tossed in rather than poured on top, the ingredients are more varied then you bother to make at home, the dressings are light to enhance the flavors of the vegetables and you can often get a great steak on top.  We ate a great meal at Bloom to celebrate my birthday, we each had a London Broil Salad, here is a version you could make at home. 

For the mustard-herb vinaigrette:

3/4 cup extra-virgin olive oil

1/3 cup balsamic vinegar (use a white wine vinegar for a lighter flavor)

1 1/2 Tbs. chopped fresh thyme

1 1/2 Tbs. chopped fresh marjoram

1 1/2 Tbs. Dijon mustard

2 large garlic cloves, finely chopped

3/4 tsp. salt

3/4 tsp. freshly ground pepper

1 flank steak, about 1 1/2 lb. and 1 to 1 1/2 inches thick

1 large head romaine lettuce, leaves torn into bite-size pieces

3 tomatoes, cut into wedges

1 wedge pecorino romano cheese

To make the vinaigrette, in a small bowl, whisk together the olive oil, vinegar, thyme, marjoram, mustard, garlic, salt and pepper. Place the meat in a shallow glass dish just large enough to hold it flat. Pour half of the vinaigrette over the meat and turn to coat both sides. Cover and refrigerate for at least 4 hours or up to 24 hours, turning occasionally. Cover and refrigerate the remaining vinaigrette. Remove the meat from the refrigerator 30 minutes before grilling. Prepare a charcoal or gas grill for direct grilling over high heat. Remove the meat from the marinade, reserving the marinade. Grill the meat over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once or twice and brushing with the reserved marinade for up to 5 minutes before the meat is done, until nicely charred and cooked to your liking, 10 to 12 minutes total for medium-rare. Transfer the meat to a carving board and let rest for about 5 minutes. Thinly slice across the grain, reserving any meat juices that accumulate. In a large bowl, toss the lettuce with the reserved vinaigrette, then divide the lettuce evenly among individual plates. Arrange the meat over the lettuce, then arrange the tomato wedges around the meat, dividing evenly. Drizzle the steak with any accumulated meat juices. Using a vegetable peeler or paring knife, shave the cheese, sprinkle the shavings over the salad and serve immediately.

Beautiful Banners

I am completely obsessed with Etsy, the website for all things handmade. A few months ago I decided that since we are always celebrating some one's birthday, I should make a beautiful birthday banner, like Martha would, that I could re-use for all the birthdays in our home. (I realize that this is a cooking blog, but we talk parties too and you must have pretty decor!)

I stumbled across Jewel in my Crown , an Esty shop run by a lovely lady from Arizona. (I do love buying locally!) Melody creates the most beautiful sparkly jeweled banners for any occasion. I ordered the banner I was dreaming of and it was so much better then I could have imagined! The price was a bargain , not much more than buying those plastic ones at the party supply. I am so delighted with my purchase, I can hardly wait for the next birthday.

If you would like a special banner for all your celebrations, check out her page! I have already decided I must have a Merry Christmas banner.

Hush Puppies

When we were kids and we would go out for fish, we always had hush puppies.  I remember my Grandpa telling us that the name came from sailor's tossing them to the ship dogs saying "Hush Puppies".  Not sure if that is true but it makes me smile  :)

When we went to Newport, hush puppies were served with dinner at the Lobster Bake.  Matt had never had them before, I think he was in love!  
2 cups yellow corn meal
1 cup plain flour 
2 eggs
1 cup buttermilk 
3/4 teaspoon Cavender's
1/2 teaspoon ground pepper blend 
1 teaspoon baking powder
2/3 teaspoon baking soda
1/8 cup peanut oil
oil to fry them in (peanut)

Mix all of the dry ingredients in a bowl. Add your eggs, oil, and buttermilk. Stir it all up until
the flavors are thoroughly blended. 

Turn your fry-daddy to 375. When it's hot you can drop your hush puppies in using a table spoon. Allow them to brown on all sides.  They will float when they are done.  

To have fun with them, add some chopped green onion, cheddar cheese, bacon bits or anything else you think sounds yummy.  

Organic Carrot Soup with Ginger Essence

This soup looks so delicious for Fall...

Organic Carrot Soup With Ginger Essence
Serves 4
INGREDIENTS1 1/2 tbsp olive oil1 cup thinly sliced leeks (white part only)1/2 large white onion, diced (about 1 cup)2 1/2 lb organic carrots, chopped2 cups vegetable stock1 tbsp chopped fresh lemongrass (or 2 tsp dried, tied in a piece of cheesecloth)3 1/2 tsp minced fresh ginger1 cup fresh carrot juice1/2 cup light sour cream, plus 4 tsp for garnishCoarsely ground black pepper1 tbsp chopped chives
PREPARATIONHeat oil in a heavy-bottomed large stockpot on high heat until hot. Cook leeks and onion 2 to 3 minutes. Add carrots and 2 tbsp water. Cook, covered, 10 minutes, stirring occasionally. Add stock, lemongrass and 1 1/2 tsp ginger. Simmer about 30 minutes. Let mixture cool for 10 minutes, then pour into a food processor and puree. Add carrot juice and strain through a fine-mesh sieve. Discard pulp. (If not serving immediately, cool and refrigerate liquid.) Add sour cream and remaining 2 tsp ginger to strained liquid. Stir until completely incorporated. Heat 3 or 4 minutes over medium-low heat or serve cold. Season with pepper. Divide among 4 bowls. Garnish with chives and 1 tsp each sour cream.

Reader Question: Della Fontana

I had a reader question today about Della Fontana, if you are not from Salt Lake, Della Fontana was this great Italian place in a gorgeous historic church. It has closed and Ichiban Sushi has been in the church for years now. But for people from Salt Lake Della Fontana holds great memories.

Our reader was asking if there is a book that consolidates the Della Fontana Restaurant recipes into home size portions versus servings for 18 - especially for that famous Minestrone Soup recipe.

Unfortunately I am not aware of such a cookbook, my mom actually found the Minestrone recipe in the Salt Lake Tribune. When I have a restaurant recipe the is for 18 I either divide it or freeze some. You can also pick up this handy recipe divider. If I come across any other Della Fontana recipes I will certainly post them. And readers if you have one, email me!

Chicken Milanese

Today is my dear friend Sharman's birthday, Sharman is like my Arizona Mom.  I never would have made it my first year down here with out her.  Some of us girls are all going to North for dinner to celebrate.  (North is this wonderful Northern Italian restaurant by our house.)  I was thinking if I were making dinner for Sharman, what would I make.  It has to be Italian, since we all love that.  Chicken Milanese seems perfect.  
4   Whole Chicken Breast Halves Without Skin
Flour -- as needed
1   Cup Panko Bread Crumbs (these are finer and make for a crispier finish)
1/4 Cup Parmesan Cheese -- grated
1/8 Teaspoon Pepper 
1/8 Teaspoon Salt
2   Tablespoons Milk
4   Whole Egg
1   Cup Olive Oil
2   Tablespoons Butter, Unsalted
2   Tablespoons Lemon Juice
1   Each Lemon -- sliced
4   Each Parsley Sprigs -- fresh

Cut chicken breasts in half. Flatten chicken to thickness of 1/4 inch, using meat mallet. Mix cheese, breadcrumbs, minced parsley, salt and pepper in large bowl.Whisk egg with milk in medium bowl to blend. Lightly flour chicken, then dip chicken into egg, then into breadcrumb mixture, coating completely and pressing to adhere. Shake off excess breadcrumbs.Heat oil in heavy large deep skillet to 375°F . Add chicken and cook until golden brown and cooked through, about 4 minutes per side.  Using tongs, transfer to paper towels and drain. Transfer chicken to platter.Melt butter in pan. Add in lemon juice, swirling to combine, and pour over chicken.

When I make this dish I like to make a simple salad of arugula and cherry tomatoes cut in half, toss with a little salt, pepper, olive oil and red wine vinegar.  Serve it on top of the chicken for a presentation worthy of North!

Ginger Carrot Soup

My other new favorite soup from Fresh and Easy is the Ginger Carrot, I was iffy on trying this, since I am not a huge fan of ginger, but now I am hooked and would eat it everyday for lunch.  Remember with soup if you have extra it is great to freeze and eat later.  (In case you didn't know this is what ginger looks like)

2 tablespoons olive oil
1/2 of a yellow onion minced (We have these Texas Sweets, that are great)
1/4 cup minced peeled fresh ginger (If this seems daunting, try the bottled ginger)
3 cups low-salt chicken broth
4 cups peeled and sliced carrots (running them through your Cuisinart is the easiest)
1/2 cup apple juice
1/2 cup half and half
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
shake of Cavender's

Heat oil in heavy large saucepan over medium-high heat. Add onion and minced ginger and sauté until onion is translucent, about 5 minutes. Add chicken stock and sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.

Working in batches, puree mixture in blender or processor. Return soup to saucepan. Or alternately, remove from heat and puree with immersion blender. Mix in apple juice, then half and half. Cook over low heat 5 minutes. Mix in ground cinnamon and ground nutmeg. Season soup to taste with Cavender's. Bring to simmer before continuing, thinning with more stock if desired.  Serve with crusty bread.  

Butternut Squash and Apple Soup

Fresh and Easy has this incredible butternut squash soup, I was checking out the ingredients, I noticed that there was apple in it, which I think is what makes it great.  If you don't have a Fresh and Easy Market near you, try this out.  
1 1/2 qt. of chicken stock
2 lb. butternut squash, peeled, seeded and cut into 2-inch pieces
2 tart apples, peeled, cored and cut into 2-inch pieces
1 lg. onion, finely chopped
2 med. shallots, finely chopped
2 tsp. finely chopped fresh thyme 
1/2 c. half and half
1/2 tsp. salt
1/4 tsp. finely ground pepper

Heat chicken stock in 6 quart enamel or stainless steel casserole until simmering.  Add squash, apple, onion, shallots, and thyme. Simmer covered for 30 minutes or until all vegetables are soft and tender.  Puree in food processor or in blender.  Return to pan and add half and half. Add salt and pepper and simmer for 6 minutes. Taste for seasoning.  Ladle into soup bowls and garnish with spoonfuls of sour cream.

Wilted Spinach

When we go out to dinner if wilted spinach is offered as a side I always get it because I love it. It is so simple to make and so good for you I have decided I should be eating it more often at home. Wilted spinach is a great side dish to most anything and is great as a salad or on a sandwich.

2 tablespoons extra-virgin olive oil
4 cloves garlic, sliced thin with a sharp knife or razor, like Henry does in Good Fellas :)
1 pound washed spinach, stems removed
Shake of Cavender's

Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil 2 or 3 minutes. Add spinach to the pan. Turn the spinach in warm oil until it wilts. Add more spinach to the skillet and repeat the process until all of the spinach is cooked. Season the wilted spinach with Cavender's.

Artichoke Tapenade

I am reading the book Animal, Vegetable, Miracle by Barbara Kingsolver, so far it's great. One of the interesting things in the book was a poll done where people where shown the plant and had to guess the vegetable that grew on it, most people couldn't guess! Here is your botany lesson for the day, this plant is where artichokes come from!
I used an artichoke tapenade quite often in my kitchen, I will add a spoonful to chicken that I am sauteing, use it a topping for bruschetta or as a sandwich spread. Here is a simple recipe for a tapenade. This will stay good for 3 days, you can freeze the extra.
1 c frozen artichoke hearts, de-frosted
Juice of 1/2 lemon
1 clove garlic, minced
1 Tbsp extra virgin olive oil
1 tsp white wine vinegar
1/4 tsp kosher salt
1/4 tsp white pepper

Toss everything in you food processor, and blend.

Caprese Panini

After our trip to Rhode Island, I am obsessed with paninis. If you have a panini press, you can try these new sandwich creations with me. This first one is a classic caprese sandwich.

1 (16-ounce) loaf ciabatta, cut in half horizontally
4 teaspoons basil pesto
1 1/3 cups thinly sliced fresh mozzarella cheese
2 large plum tomato, thinly sliced
handful of baby greens
Cooking spray
Brush cut side of the bottom bread half with pesto.
Layer the top half with mozzarella, baby greens and tomato. Top with remaining bread half. Heat your panini press, spray with cooking spray, cook 4 minutes.

French Green Beans

I was at Fresh and Easy, my favorite grocery store, when I saw these gorgeous green beans. I love getting my produce at Fresh and Easy, all the produce is there from the farm with in 24 hours, so you know it is fresh. I know a lot of people claim to not like green beans, this recipe is tasty and the fresh green beans make all the difference!

1/3 cup extra-virgin olive oil
4 shallots, chopped
4 cloves garlic, chopped
1 to 1 1/2 pounds fresh French green beans trimmed
12 grape tomatoes, chopped in half
sprinkle of Cavender's

In a large frying pan with a lid, heat olive oil over medium heat. Add shallots and garlic, cover and saute them until the shallots are translucent, about 5 minutes. Add tomatoes, green beans and Cavender's to taste. Turn up the heat slightly. Cook, stirring gently every few minutes until the tomatoes are very soft and the green beans are tender. This is also yummy served cold as a salad.

French 75

I love when parties have signature cocktails, I love it more when weddings do! At the Newport Rhode Island wedding we just went to the cocktail was the French 75, I am assuming because the wedding was held in a French Chateau style mansion. On a hot day they were nice and refreshing and looked great on the trays served post-ceremony. I think the signature cocktail at our wedding in Mexico was tequila shots :)

1 1/2 oz Gin

2 oz Lemon Juice

Champagne

2 tsp Superfine Sugar

Garnish: Cherry

Mix all ingredients in a cocktail shaker with ice except champagne. Strain into a champagne flute. Top with champagne. Garnish with cherry.

Lemon Cake

Our friend's had a lemon cake for their wedding cake, it was nice and light. I remembered I have a recipe for Lemon Cake, I don't think this would hold up to the weight of being a stacked cake but maybe a nice option for Megan to make on their anniversary. The hazard of destination weddings you can't save the top layer of your cake!

This is not an iced cake but really nice served with berries and whipped cream.

5 large eggs
1 3/4 cups sugar
pinch salt
2 cups all-purpose flour
3 teaspoons baking powder
2/3 cup heavy cream
6 tablespoons melted butter
finely grated zest of 3 lemons
fresh lemon juice from one lemon

Heat oven to 375°.

Butter and flour a 9x5x3-inch loaf pan.
In the bowl of an electric mixer, combine the eggs, sugar, and salt; beat until thick and a light lemon color.
In another bowl, sift together the flour and baking powder. Gently stir the flour mixture into the egg and sugar mixture a little at a time; blend well. Blend in the cream and melted butter and then stir in the lemon zest and lemon juice.
Pour the batter into the prepared loaf pan. Bake for 40 to 45 minutes, or until golden brown around the edges. Remove to a rack to cool for about 5 minutes, then turn the cake out onto the rack to cool completely.

Lobster Mashed Potatoes

My favorite part of dinner at the Wells Ross wedding was the Lobster Mashed Potatoes, well except the company of my darling husband! We were in New England and one of our friends was joking that lobsters are everywhere, but I still think it is a very decadent side. This would be a fun surprise for a holiday dinner.

2 pounds Yukon Gold potatoes,
2 lobster tails (or 10-16 oz lobster meat)
1 tsp salt
1 stick salted butter, separated
1/2 cup heavy cream
1/2 cup milk
salt and white pepper to taste
fresh Italian parsley chopped

Place the potatoes in a large saucepan with salt and enough water to cover. Bring to a boil, reduce to a simmer, cover and cook until tender -- test by piercing into the center with a fork, if the potato falls easily from the fork, they are done. Drain potatoes.

While the potatoes cook, combine 1/3 of the butter, cream, and milk in a second saucepan and simmer over very low heat, stirring regularly, to reduce slightly -- keep warm. Also remove lobster meat from shells, remove vein, rinse, and cut into bite-sized pieces. Cut remaining butter into small to medium cubes and keep cold.
Mash or whip potatoes, slowly stirring in the warm milk mixture as needed. I like to use my Kitchen Aide Mixer for this. At the same time, warm lobster pieces in a pan with 1 TBS butter. Season potatoes to taste with salt and white pepper and then stir in warmed lobster pieces. Toss with cold butter cubes and parsley and serve immediately.

Fried Clams Rhode Island Style

According to my Mom, who is from Massachusetts, the only way to eat fried clams is with the bellies. When we were in Newport we ate lunch the Barkin' Crab. Since I could not decide what fried seafood I was going to eat, I made Megan split the fried fisherman's platter with me, which had fried: shrimp, scallops, clams, haddock and french fries. The clams were great and I thought it would be fun if I made some for my mom, I asked the kitchen and this is how it's done in Newport!

40 medium-sized hard shell clams

1 egg

1 cup evaporated milk

2 cups cracker crumbs

1/2 cup flour

Salt and pepper
Steam open the clams, wipe them thoroughly. (Okay this part, I am not getting, I would order these prepared clams) Beat together the egg and cream. Mix together the cracker crumbs, flour, salt and pepper. Dip the clams in the egg mixture, then in the crumbs and place in the wire basket of a deep-fat fryer and fry at 375 degrees until brown. Serve with tartar sauce. Or cocktail sauce if you are Jessie and have allergies!

Cuisinart Griddler

I have been wanting a griddle for ever, but haven't bought one because of a lack of cupboard space. After spending the weekend in Newport, Rhode Island for Megan and Alex's wedding and eating the two best paninis ever. I decided I must also get a panini press. I was happy as a clam, the yummy fried kind, to find the Cuisinart Griddler. This little wonder works as a contact grill, panini press, and opens to a flat griddle large enough to make about 6 small pancakes. I am not sure how I lived with out it! They retail for about $150 but Costco has it for $99. With all those functions I can definitely justify the space in my tiny cupboards!

Spicy Shrimp Rolls

Megan usually rounds up the Self Magazine recipes for us, but she was a little busy getting married. :)
So when this spicy little number showed up in my in box, I had to share. I think this would be a fun hors d'oeuvres to serve before you went out for drinks with friends. I would also have some edamame and maybe potstickers for a mini feast. (We had quite the mini hors d'oeuvres feast at Megan and Alex's wedding!)

1 1/2 lb medium shrimp, peeled and deveined
1 tbsp minced ginger
1/3 cup rice wine or sake
1 1/2 tsp toasted sesame oil
Juice from 6 limes (about 1 cup)
1/2 cup sugar
1/2 cup Splenda Granulated
1/3 cup light soy sauce
1 1/2 tbsp minced fresh garlic
1 tsp red pepper flakes
2 heads Boston, or butterhead, lettuce
2 cups fresh basil leaves
3 medium carrots, peeled and finely grated (about 1 1/2 cups)
1/3 lb rice stick noodles, softened in boiling water and drained thoroughly.  In a bowl, toss shrimp with ginger, wine and oil. Cover with plastic wrap and refrigerate 20 minutes. Mix lime juice, sugar, Splenda, soy sauce, garlic and pepper flakes in a bowl; set aside. Core lettuce and separate leaves; rinse and dry them. Cook shrimp with its marinade in a medium pan or wok over medium-high heat, turning shrimp until opaque, 2 or 3 minutes.

Place 3 shrimp inside each lettuce leaf along with 2 or 3 basil leaves, 1 tbsp carrots and a small handful of noodles and roll up. Divide dressing among 4 small dishes for dipping.

Lobster Bake

Matt and I are in Newport, Rhode Island for our friend's Megan and Alex's wedding. We are staying in a lovely bed and breakfast, enjoying great company and best of all going to a lobster bake! (just kidding Meg, the best part is you and Alex making it official!) Me being the foodie that I am had to read all about lobster bakes the second we got our invitation in the mail. Megan being an author on this blog, also loves food, so I know this is going to be good! I did find a recipe from my celebrity food crush, Michael Chiarello, to create your own lobster bake if you are so inclined!

15 pounds of seaweed (your fish person can get you some)
16 (1 1/2 pound) lobsters*
16 ears corn, shucked
5 pounds red potatoes, parboiled halfway in salted water
10 pounds large clams
1 (750 ml) bottle white wine
2 yards wet burlap

Special equipment: #3 galvanized washtub (easy to find at a local hardware store)

Start the fire 1 hour in advance, making sure the coals are white hot before you begin cooking.

Spread 1/2 of the seaweed on the bottom of the tub to protect the lobsters from burning. Place lobsters on top of seaweed. Place the corn on top of the lobster, and the potatoes on top of the corn. Arrange the raw clams on top of the vegetables and top with the remaining seaweed. Pour the wine into the tub. Place the wet burlap over the food and tuck the edges into the tub to retain the steam inside.

Place the tub on top of the coals. Every 15 minutes, moisten the burlap with water. Cook for about 45 minutes.

Serve the lobster bake strewn out on newspapers, with melted butter, piles of coarse sea salt, and favorite spices as condiments.

Lobster Rolls

Matt and I are leaving tomorrow for a wedding in Rhode Island. We have never been to Rhode Island before, I know that JFK and Jackie Kennedy were married there and that they have lobster rolls! We are really excited for our trip and I am definitely in search of lobster. Here is a recipe I found to make them if you want to try it at home!

Lobster Salad:
1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster
1/2 medium cucumber, peeled, seeded and finely diced
1/4 cup bottled mayonnaise
1/2 tablespoon fresh tarragon
2 small scallions, thinly sliced
Kosher or sea salt
Freshly ground pepper
2 to 3 New England-style hot dog buns
2 to 3 tablespoons unsalted butter, softened
Pickles and potato chips as accompaniment

Prepare the lobster salad.
If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When the buns are ready, stuff them with the chilled lobster salad.

Pierogies from Pittsburgh

Well you can't go to Pittsburgh without having pierogies, I was told that in Pittsburgh they eat more than 11 times the pierogies of any other city in the nation. The Pittsburgh Pirates even hold a pierogi race during the bottom of the 5th inning at every Pirates home game. I like pierogies anyway but I usually just buy the box of frozen ones. The pierogies there are different and I was told that was due to the sour cream in the dough. Here is a recipe I found to make Pittsburgh style pierogies.

2 cups flour, plus extra for kneading and rolling dough
1/2 teaspoon salt
1 large egg
1/2 cup sour cream, plus extra to serve with the pierogi
1/4 cup butter, softened and cut into small pieces
butter and onions for sauteing
ingredients for filling of your choice (potato & cheese filling recipe below) In Pittsburgh they stuff them with everything!

Pierogie Dough
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.

Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.

Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.

Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal.

Pierogie Tips:

1. If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.
2. If you don't want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.
3. You can fill pierogies with pretty much anything you want, though potato and cheese is the most common (recipe below). Sweet pierogies are often filled with a prune mixture.
   

Potato, Cheese and Onion Filling
Peel and boil 5 lbs of potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauteed onions and 8oz of grated cheddar cheese, adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.

Famous in Pittsburgh: Italian Wedding Soup

Last week I was on a business trip to Pittsburgh and stayed the weekend to visit my friend Dani and her kids. Now before you think eww Pittsburgh, I have to say, Pittsburgh is actually a lovely city, the rivers and bridges are really pretty. The people are incredibly friendly and the city itself has interesting architecture and it is very clean. (There are other places I travel which I will not say such nice things about!) Whenever I travel somewhere I am always curious about the local foods. Before I left I was reading that Pittsburgh has a lot of multi-cultural foods because of all the immigrants who came to Pittsburgh to work in the steel industry. All over the city you can find foods like Pierogies, Chipped Ham and Fried Zucchini Strips. Pittsburgh is also famous for some common foods that were invented there, like Heinz Ketchup, Clark Bars, Klondike bars and even the Big Mac! The food that I was really amazed by is the Italian Wedding Soup, which is so popular you can even buy it at some McDonald's! Here is Giada de Laurentis recipe for Italian Wedding Soup.

Meatballs:
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper

Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

Enchilada Stack

Matt and I went to grab some dinner at Desert Ridge a few weeks ago. Desert Ridge is a big shopping, movie and dining complex. It has a nice mix of chain and independent restaurants. We decided to eat at the Office, we thought it was the same as the Office in Cabo but it turns out to be the same as the Office in Prescott. Looking like a typical bar/restaurant, we were pleasantly surprised all the food was delicious. Matt ordered a chicken enchilada stack which I will try to recreate. (What I loved about the dish at the Office, was that each portion was individually served, in a small baking dish, if you wanted to do that simply divide the recipe into 6 portions)

1 lb. shredded chicken (I would get a rotisserie chicken)
1 jar (17.5 oz.) Red Enchilada Sauce
6 soft flour tortillas (10") or smaller if you want to make individuals
2 cups shredded cojita cheese
2 cans (4 oz. each) green chiles, drained
Chopped green onions
1/4 cup sour cream


Add 1/2 cup enchilada sauce to the shredded chicken. Spray baking sheet with vegetable cooking spray.

PLACE 1 tortilla on baking sheet. Top with 1/3 of chicken mixture and 1/4 cup cheese. Top with 1 tortilla, 1/2 cup enchilada sauce, 1 can chiles and 1/4 cup cheese. Repeat layers. Top with 1 tortilla, remaining meat mixture and 1/4 cup cheese. Top with remaining tortilla. Cover with foil.

BAKE at 400°F. for 40 min. or until hot. Uncover. Top with remaining enchilada sauce, cheese, sour cream and onions. Bake 5 min. Cut into wedges.