Dip and Sip Challenge, featuring BLT Guacamole

I could eat avocado every day. Every. Day. Of course, I don't, because they're always rock hard when I buy them, and then they all get ripe and soft at the exact same time ten days later.

I don't often declare my love of avocados out loud, so I was a bit surprised when I was invited to create a recipe for the Dip and Sip Challenge, sponsored by Piedra Azul Tequila, to celebrate National Guacamole Day (September 16th). I happily joined 9 other bloggers on the task, and I got to work.

Piedra Azul sent me a wonderful bottle of their blanco tequila, as well as a copy of Gaby Dalkin's new cookbook, Absolutely Avocados, for inspiration. I pored over the book, wanting to lick the pages, and marveling over some of the uses of avocado (hello, avocado-coconut ice cream!). Gaby includes tons of tips and tricks for buying and using avocados, including a whole section on different varieties of avocados that us poor folks in the northeast will NEVER see.

My friends and I eat guacamole at pretty much every gathering, to the point where even the folks who don't really cook know what the steps are and how to chop everything just right. For National Guacamole Day, however, I wanted something a little more unusual, and once I got the idea for BLT guacamole in my head, I just couldn't shake it.

The tomato part was easy; I always add tomato to my guacamole. Not much different there. Bacon - well, bacon can be added to anything. Definitely not a challenge. But lettuce? When I get guacamole at a Mexican restaurant, it always comes on a sad pile of shredded lettuce that I do my best to avoid. Even leafy, bright lettuce turns watery when chopped and mixed too much. And then, the answer came in the shape of my CSA share - kale!

Kale, pureed with some jalapeno, turned into the perfect lettuce-substitute. It gave the guacamole enough leafy green taste without changing the texture, (and hey, I hid half a bunch of kale in plain sight!). I added a little more kale, sliced into tiny threads, along with more tomato and bacon for garnish. I put the whole shebang into my molcajete (ok, it's a marble mortar) to serve.

BLT Guacamole

3-4 ripe Haas avocados, halved and pits removed

juice of 1 lime

1/2 to 1 jalapeno, seeds and ribs removed (if you want less kick)

6 large leaves of kale, ribs removed, 1 leaf reserved

1 large tomato, or about 12-15 cherry tomatoes, seeds removed

3 slices of bacon, cooked and crumbled

salt and pepper

In a large bowl, mash avocado together with lime juice. Just break up the chunks; as you stir in the other ingredients, the avocado will become creamier.

In a food processor, mince the jalapeno (decide how spicy you'd like your finished product) and 5 kale leaves together. It won't quite puree, but you want it as smooth as possible. Add to the avocado and stir to combine.

Finely chop the tomato, reserving a tablespoon or so for garnish. Mix the rest into the avocado.

Add most of the crumbled bacon and combine. Salt and pepper to taste.

To serve, top the guacamole with finely julienned kale, chopped tomato, and a sprinkle of bacon.

And what goes better with guacamole than a margarita? (If you said tortilla chips, you can just shut up. You've clearly never eaten guacamole with a spoon.) I didn't love margaritas for a long time because I always thought of them as syrupy sweet and bright green. But when I realized they were easy to make at home, I was a much happier camper. A traditional margarita is usually 3 parts tequila, 2 parts orange liqueur, and 1 part lime (sometimes 2 parts lime, 1 part orange liqueur instead). I occasionally find that even a little too sweet, wanting just to savor the acidic bite of the citrus alongside the tequila. Combining multiple kinds of citrus adds more sweetness without getting too cloying. And while mixing all those juices together doesn't produce the prettiest drink, it does provide a mixer that doesn't overshadow the tequila, so you want to use a better tequila, like Piedra Azul.

Mixed Citrus Margaritas
This isn't so much a recipe as a set of guidelines.

Combine the juice of whatever citrus you'd like - I like one grapefruit, 1 tangerine (or blood orange, when in season), 1 lemon, and 2 or 3 limes. This much citrus makes enough juice for 6-8 drinks.

Combine 1/4 cup tequila with 1/4 cup of citrus juice. Serve over ice, with or without a salted rim on the glass.

Pizza Crisps

Today was one of those days when I don't eat enough early enough, and by the time I actually get around to eating, I'm so hungry that I'll eat whatever's in sight, good or bad. I argued with myself for pretty much the entire drive home from work about stopping for take-out. I managed to make it home without picking up something, but I was SO hungry by then that I couldn't even wait to make the recipe I had planned (cauliflower-crust pizza). 

But pizza was on the brain. I had pinned a tasty-looking snack on Pinterest for pizza crisps, made with wonton wrappers, and there just happened to be a whole package of wonton wrappers sitting in my fridge. Hallelujah!

Think of these as pizza nachos. They're crispy and cheesy and just what I needed. You can add whatever toppings you like (I had a few with crumbled bacon, my favorite pizza topping), but I would avoid tomato sauce, which will just make the wontons soggy. Go for real tomato pieces if you want that flavor.

Pizza Crisps (from Wendy See Wendy Do)

6 wonton wrappers

1/2 cup grated mozzarella cheese

your favorite Italian seasoning mix

additional toppings (pepperoni, veggies, etc)

Preheat oven to 350°. Line a baking sheet with foil. Lay wonton wrappers on sheet and spray lightly with cooking spray. Top with cheese, a sprinkle of seasoning mix, and any other toppings you'd like. Bake for about 10 minutes, until edges are browned and cheese is melty.

Jarlsberg Monkey Bread

Can you believe that there are people out there who haven't yet tried monkey bread?! (Unless, of course, you are one of those people. Then I guess you don't know what you're missing.) When I told my friends that I had been invited to create a dish with Jarlsberg Dip for their 29 Ways to Leap into Jarlsberg Dip promotion and giveaway and that my dish would be monkey bread, I got more than one blank stare in return. 

First, they were confused by Jarlsberg Dip (as was I, before I made this dish). It's a creamy concoction featuring the wonderfully nutty and subtle Jarlsberg cheese. It's just starting to pop up in stores. I used the dip plus regular Jarlsberg cheese in my dish.

And then, more horrifyingly, they were confused by the term "monkey bread." They wanted to know why it was called that, and I couldn't give them a clear answer. (The Internets didn't help me here, either.) Once I put this bad boy in the oven and they started to smell it as it baked, though, they didn't care about the name anymore.

There was pretty much no talking after I pulled this out of the oven (unless you count the mumbles asking for the plate to be passed around the table again). I still don't think I've adequately answered their questions about the term monkey bread...

One note: When I made this, I only sprinkled some of the grated Jarlsberg in the bottom of the pan. When it came time to eat, the extra-cheesy bits were my favorite, and I was sad that I hadn't incorporated more into the final dish. Below I have amended my recipe to include more grated cheese, which would make your monkey bread look a little different than mine.

Jarlsberg Monkey Bread
4 Tbsp butter
2 cloves garlic, sliced
2 lbs pizza dough (I used store-bought)
1 package Jarlsberg Dip
3-4 ounces Jarlsberg cheese, grated

In a small pan, heat butter over medium heat until melted. Add garlic and heat until garlic begins to brown. Remove from heat and cool slightly. Brush interior of a bundt pan with garlic butter and set aside.

Divide dough into even pieces about the size of a golf ball. Flatten each ball and place a small dollop of Jarlsberg Dip in the center. Pinch together the edges of the dough around the dip to seal closed. Brush with melted butter and roll in grated cheese before positioning in the prepared bundt pan. Repeat with remaining dough. Once all the dough has been used, cover the pan and let rest on the counter for 30-60 minutes.

While the monkey bread is resting, preheat the oven to 400°. Bake for 25-35 minutes, or until the top is nicely golden. The monkey bread will rise a lot in the oven. Cool slightly before inverting onto a plate. Serve hot!

Jarlsberg wants you to Leap into Jarlsberg Dip too by sharing how you would use Jarlsberg Dip. The winner of the giveaway will win a tailgate tote stocked with Jarlsberg Lite Cheese, new Jarlsberg Cheese Dip, Snofrisk (a Norwegian style cream cheese), crispbreads, honey cremes, and honey vinegar. More details are available on their website.

Full Disclosure note: I was compensated for my time and groceries by Jarlsberg, but my opinions are all mine.

Olive and Goat Cheese Pasta Salad

I know what you're thinking - that's not a photo of pasta salad. You're right, because when I started cooking, I wasn't aiming for pasta salad. If you can't have some flexibility in the kitchen, you're in trouble.

While going through January's recipes over at Kitchen PLAY sponsored by Lindsay Olives, I wanted to cook just about all of them. I'm a big olive fan, so they all looked good to me. And since I'm also a fan of anything wrapped in puff pastry, I opted to try the olive and goat cheese turnovers from Chez Us. Don't her photos of the turnovers look amazing?!

And yes, I did make the turnovers. I loved them - pillowy bites of salty olives and tangy goat cheese. I subbed in some red onion for the shallots, because that's what I had. I loved these and the sophistication they would bring to any dinner party. In fact, I might have to bring them to the next family gathering, as I know my family loves cheese wrapped in dough as much as I do.

But I had some filling leftover (I only used one box of puff pastry instead of two), and I wasn't going to let it go to waste. I was going to just spread it on crackers, but I didn't have any. But there was pasta! I boiled up a little bit of whole wheat pasta and tossed it with the cheese mixture and a little bit of the pasta water.

Oh my, what a wonderful pasta sauce this makes! I ate some warm and enjoyed it, but when I ate some cooled, I enjoyed it even more. This would be a perfect picnic dish (I mean, our weather has been so bizarrely warm that us New Englanders could even have a picnic right now), or even great for lunch at work.

Olive and Goat Cheese Pasta Salad inspired by Chez Us

2 Tbsp olive oil
1/2 red onion, minced
1 can Lindsay green olives, drained and minced
1 can Lindsay black olives, drained and minced
zest of 1 lemon
handful of fresh oregano, minced
black pepper
10 ounces goat cheese
1 box small pasta (like rotini)

In a medium pan, heat olive oil over medium heat. Add onion and saute until soft, about 3 minutes. Add olives and cook about 5 minutes, stirring occasionally. Remove from heat and add lemon zest, oregano, and black pepper to taste. Let cool slightly, then stir in goat cheese until well combined.

Cook pasta according to box. Mix the pasta and the cheese mixture until well combined. Add a little of the pasta water if the cheese is too clumpy. Refrigerate before serving.

Vampire Slayer Dip

I hate yogurt. Like, really hate it. I know that this, along with my dislike of pilaf and paklava, makes me a bad Armenian, but I can't help it. It's just gross.

But sometimes (like after taking antibiotics), yogurt is a must. I can stand the stuff as long as it doesn't taste like yogurt, and usually a strong dose of garlic (like in tzatziki) will do it. I had already made one batch of tzatziki, though, so I needed another way to incorporate garlic and yogurt. How about two heads of garlic and two onions? If that couldn't stop the yogurt flavor, nothing could.

Of course, all that garlic can also stop vampires. So this dip will not only help your stomach feel better, it will also save you from an untimely death due to vampire bites. You can thank me later.

Vampire Slayer Dip

1 large (or 2 small) head of garlic

1 sweet onion

1 yellow onion

olive oil

2 cups Greek yogurt

handful of parsley

juice of 1/2 lemon

salt

pepper

Preheat oven to 400°. Remove loose papery layers from garlic head and cut off the top 1/4 inch. Place garlic in the middle of a sheet of tin foil. Top with a little bit of olive oil, wrap tightly in foil, and bake for 30-45 minutes (until cloves are soft). Let cool, then squeeze garlic cloves out of their papery shells.

Slice onions very thin. Heat a tablespoon or so of olive oil in a large pan over medium heat, then add onions. Cook about 30 minutes, stirring frequently, until onions are a deep amber color. Onions may need a little more olive oil as they cook. Cool before using.

Add cooled garlic and onions to a medium bowl, reserving about 1/4 of the onions for later. Add yogurt, then blend (either in a blender or with an immersion blender) until smooth. Add remaining onions and a handful of parsley leaves and blend lightly so there are still pieces visible. Add lemon juice, salt, and pepper to taste, and stir to combine. Make sure everyone eats at least a little bit so you don't knock anyone out with your breath.

Berry Bellinis and Warm Raspberry Brie

On Friday night, I took part in my first Twitter party that was more than just a bunch of people discussing something for an hour. Driscoll's Berries and chef Rick Rodgers hosted the event, where tons of bloggers cooked holiday dishes based around raspberries, then watched (and discussed) as Chef Rodgers demonstrated the recipes live.

I headed to my friend Ann's house (where I do most of my cooking) and started prepping in the afternoon. The "party" started at 8, so we started mixing the drinks around just before, then settled in to a meal of appetizers and dessert. Five recipes were offered to us, and I cooked four of them (leaving out the wild rice, because I've never been a big fan of the stuff). We had a few rounds of berry bellinis, a fantastic dish of warm brie with raspberries and pistachios, roasted acorn squash with a raspberry sauce, and panna cotta topped with balsamic raspberries. We listened to the live chat on and off while discussing whatever geeky things were on our mind and stuffing our maws full of the brie (we polished off that dish in record time, especially impressive because one of the four of us doesn't even eat brie). When all was said and done, I came away with two recipes that I LOVED and intend to make again.

Berry Bellinis
1 oz St. Germaine (elderflower liqueur)
0.5 oz lemon juice
0.5 oz simple syrup
4 raspberries
3 oz dry sparkling wine

In a cocktail shaker, combine St. Germaine, lemon juice, simple syrup, and berries. Top with ice and shake vigorously.  Pour champagne into a flute, then top with St. Germaine mixture. Garnish with a raspberry.

Warm Brie with Raspberries and Pistachios
1/2 cup shelled pistachios
1 small wheel of Brie, top rind sliced off
1/4 cup honey
1 tsp balsamic vinegar
1/2 tsp chopped fresh rosemary
1 package (6 ounces) raspberries

Preheat oven to 350°.

In a small saucepan, toast pistachios over medium heat, tossing occasionally so they don't burn. Transfer to a plate.

Place Brie, cut side up, on a small glass baking dish (I use a small pie dish, so it can go straight from the oven to the table). Bake until warm and top is softened but not oozing, about 15 minutes.

In a small saucepan over medium heat, stir together honey, vinegar, and rosemary. Add raspberries and pistachios and gently fold the sauce over them. Pour raspberry mixture over the top of the cheese and serve immediately (I like water crackers, my friends preferred slices of baguette).

Full Disclosure note: The berries were provided via free coupons from Driscolls. I paid for all the other ingredients, though - well, the ones I didn't swipe from Ann's pantry.

Kiwi Avocado Nachos

If you've been following my sporadic posts this year, you know that I like to check out Kitchen Play for new (and often quirky) dishes to try. Every month, Kitchen Play hosts a dinner party with a theme, and most typically, the theme is an ingredient. June was Zespri Kiwi month, and I'm getting my entry in just under the wire.

My McDonald Meal offered up kiwi avocado bruschetta, and since I always love pairing avocado with fruit, I wanted to give it a try. But my gluten-free friend was joining us for dinner, so I swapped out the bread for tortilla chips. Of course, once I got around to cutting my avocado, I realized that it was way too soft to remain in chunks, and it mushed as soon as I looked at it. That's ok, I love guacamole, and what goes better with tortilla chips than guac?

I opted to use Scoops tortilla chips for presentation, but if you want to be more informal, just use regular chips and scatter in a glass baking dish before topping with cheese.

Kiwi Avocado Nachos inspired by My McDonald Meal
2 ripe avocados, mashed
2-3 kiwis, diced
1 tomato, deseeded and diced
Juice of 1 lime
salt and pepper to taste
1 bag tortilla chips
about 8 ounces shredded mixed mozzarella and cheddar

Preheat oven to 350°.

In a bowl, combine avocado, kiwi, tomato, and lime juice. Mix to incorporate everything and season to taste.

Arrange tortilla chips on a baking sheet (for Scoops) or in a glass baking dish (for regular tortilla chips). Sprinkle cheese on top and bake for a few minutes, until cheese is melted and just beginning to brown in spots.

Top with avocado mixture or just dip the chips right in.

Cilantro Lime Dip

I read the other day that Cape Cod Potato Chips were turning 30 this July, and almost immediately, I found myself craving potato chips. Just call me Pavlov's dog.

I grew up going to Cape Cod every summer with my family, and for the longest time, Cape Cod Potato Chips were something we ate down there, or back home while remembering our vacations - and I assumed it was only a local thing. I don't know when it clicked that this brand has a wider appeal, but it was well before my favorite exchange from last summer's True Blood:

Sookie: Sorry. I'm usually good at placing people's accents, but yours I can't get a handle on. Where are you from?
Maryann: Cape Cod. Best potato chips in the world.

I nearly doubled over laughing when I heard that. Either that writer was from Massachusetts, or these chips have a wider audience.

I've been to the factory a few times, and my nephew and nieces now think a summer isn't complete without a visit. Frankly, there's not much to see - much less than other factories that have made it almost a tourist attraction - but if you're in the neighborhood of Hyannis, it's worth a stop. The "tour" won't take more than 10 minutes, and you can try a few of the newer flavors at the small shop at the end. Last summer, I bought this canvas tote that is now my favorite shopping bag, and someone comments on it every time I carry it. Oh, and the best part of seeing the factory? The air around it smells heavenly from the frying potatoes. At least, it's nice when you visit - I'm not sure I'd want to come home smelling like that every day.

My favorite of the Cape Cod line of potato chips (actually, my favorite potato chip anywhere) is the Robust Russet (it used to be called the Dark Russet, which made a little more sense). The chips almost look burned, but they're not, it's just the sugars in the particular type of potato. They're a touch sweet, and plenty salty, and I love the ones that have curled up on themselves in the frying process.

I usually eat my Dark Russets by themselves, but this craving called for dip.

Cilantro Lime Dip
2 cups Greek yogurt (fat-free is fine)
1/4 cup chopped cilantro
1 lime, juiced and zested (use 2 if they're small)
1-2 garlic cloves, minced or pressed
2 scallions, greens only, chopped
Cayenne
Salt

Combine yogurt, cilantro, lime zest, lime juice, garlic, and scallions in a bowl and mix to combine. Add cayenne and salt to taste. Refrigerate for at least one hour for flavors to meld.

Phyllo-Wrapped Brie with PAMA Drizzle

Happy Pomegranate Month! If you're seeing a lot of pomegranate recipes out there, it's because Pomegranate Month is in full swing (not to mention that pomegranates are just plain delicious).

PAMA Pomegranate Liqueur is celebrating Pomegranate Month with a recipe contest. The only requirement for entries? Using 3 tablespoons of PAMA. Thankfully, the sweet and tart liqueur pairs well with a lot of flavors.

My first entry, Phyllo-Wrapped Brie with PAMA Drizzle, is kind of a mishmash of ideas. I wanted to use phyllo dough because it always looks fancy, and it's pretty easy to use (even if a lot of people are scared of using it - just give it a shot!). I figured a version of individual brie en croute would be a great appetizer - I love the idea of brie en croute, but I don't like the idea of putting pastry on top of a cracker. This eliminates the need for crackers, making the entire thing hand-held. As for the PAMA sauce, I kept thinking of an amazing steak I had in Italy, covered in a balsamic vinegar reduction that tasted like rich chocolate. A thick sauce like that, but with more fruity flavor from the PAMA, seemed like a perfect pair to the pastry.

Apparently I hit this one out of the park. Our usually loud and boisterous group didn't make a sound when these finally hit the table. The one vegetarian, who ate these as her main coarse, was literally scraping the plate clean of every last drop of sauce. I'm so glad these worked out well, contest or no, and I have a feeling these will be on my holiday table in the next few months. If nothing else, the combination of PAMA and balsamic vinegar makes a sauce that would be killer on just about anything.


Phyllo-Wrapped Brie with PAMA Drizzle
1 lb. phyllo dough
10 oz. brie, cut into 10 long slices
2 sticks butter, melted
pomegranate seeds
1/2 cup PAMA Pomegranate Liqueur
1/2 cup balsamic vinegar
1/2 tsp salt

Preheat oven to 350 degrees.

Unroll phyllo dough and cover with a damp cloth to prevent from drying. Lay one sheet of phyllo dough on work surface and brush generously with melted butter. Lay a second sheet of phyllo dough on top of the first and brush with butter. Place one slice of brie lengthwise along the bottom edge of the dough and top with pomegranate seeds. Roll the brie in the dough two turns, fold in the sides to seal the ends, then continue rolling the brie. Trim the end to lie neatly beneath the pastry, and place seam-side down on a baking sheet. Repeat with remaining dough and brie. Brush completed pieces with butter.

Bake for 15-20 minutes, or until golden brown. While the pastries are baking, prepare the sauce by combining the PAMA Liqueur, balsamic vinegar, and salt together in a small saucepan. Bring to a boil over medium-high heat and cook until thick and syrupy.

To serve, drizzle sauce over the pastries and sprinkle with pomegranate seeds.

*NOTE* If these are too big, you can make smaller ones, but use just one sheet of phyllo - two might overwhelm a smaller piece of cheese.

Cooking with Harbor Sweets

Twitter has led me to some of the coolest events as of late. A while ago, I saw a tweet from Harbor Sweets, an amazing local candy company, announcing a cooking class that they would be hosting in their factory. Cooking with Sweet Sloops, my favorite of their chocolates, made with almond toffee crunch, white and dark chocolate, and pecans? Sure - imagine the amazing cookies you could make with them! But no, the class was going to focus on a full menu of recipes, not just desserts. When I saw the words "Sweet Sloops Pad Thai," I knew I had to go.

So last Saturday, after getting more than a little lost, we arrived at Harbor Sweets' factory in Salem only a few minutes late. The small room was packed with tables and people, and we squeezed into our seats as the chef starting talking. The afternoon was led by Chef Bill, a local personal chef, and he taught us a lot about cooking with humor and verve.

We started with dates stuffed with goat and gorgonzola cheeses, bacon, and Sweet Sloop Crunch. I thought I wouldn't like these, but surprisingly, this was my favorite dish of the day. The saltiness of the cheese and bacon were married perfectly with the sweetness of the candy and the dates, and the bacon and the Sweet Sloops added plenty of texture to an otherwise soft dish. These would be perfect for a holiday appetizer, as you can make them ahead and just pop them in the oven to warm through. Since this was my favorite, the recipe is below.

We then moved onto Pad Thai. A lot of people seemed skeptical about pairing candy with pad thai, but I thought it would be a great match - there's already sugar and peanuts in pad thai, so why not? In fact, Chef Bill took out both the sugar and the peanuts and used the Sweet Sloops to provide those flavors - it worked perfectly, although I can't see making this routinely. It's definitely a conversation piece, though, and would be great to wow your friends and family with.

For dessert, we actually tried two different dishes. Chef Bill passed around Toll House cookies that were made with Sweet Sloops Crunch instead of chocolate chips. They were delicious, as I expected them to be, and is probably the recipe that most of the attendees are going to try at home. We also had Bananas Foster, with Sweet Sloops Crunch used as a garnish. (Above, Chef Bill gets ready for some flambe.) I'm not crazy about cooked bananas, but I loved the Sweet Sloops over ice cream.

So, as if I didn't already love Sweet Sloops, I now have even more excuses to buy them.

Can you see the chocolate all melty and delicious in that picture?

Dates with Goat and Gorgonzola Cheese, Bacon, and Sweet Sloops Crunch
4 oz goat cheese, room temperature
3 oz gorgonzola cheese, room temperature
3 strips bacon, cooked and crumbled
1/4 cup Sweet Sloops Crunch
15 Medjool dates

Preheat oven to 350°.

Mix together the two cheeses, then mix in cooked bacon and Sweet Sloops Crunch. Make a slit in the top of each date, keeping the bottom intact, and remove the pit. Put one teaspoon of the cheese mixture into each date. Place dates on a sheet pan and bake for less than 5 minutes, until cheese are heated through.

Pomegranate Baba Ganoush

I'm Armenian and I love eggplant, and yet, it has taken me this long to make baba ganoush. I feel like a slacker. But don't worry, I've definitely made more than my fair share of the dip in the past few weeks to make up for it.

Baba ganoush is a Middle Eastern dip or salad which, at its most basic, consists of mashed eggplant and spices. It's an easy enough recipe that only takes a few minutes to put together (minus the roasting time, of course). It's simple, and yet, no one can decide on one recipe. My Armenian cookbook has four different versions (of course, that cookbook typically has four different versions of every dish, so this isn't saying all that much). I've played around with the recipe enough that I think I've found my version of baba ganoush. How do you like to make baba ganoush?

Oh, and seeing at pomegranate season has officially begun (I recently picked up a HUGE pomegranate from Pom Wonderful at the supermarket and couldn't wait to start peeling), and that means it's time for me to start throwing pomegranate arils into anything and everything I make. So into my baba ganoush went a handful of arils, along with some on the top for garnish, and it was love at first bite. The body of the dip is garlicky and salty with an unctuous creaminess, and the pomegranate adds little bursts of sweet freshness that makes this dip a little different (it's the same concept as my pomegranate guacamole).

Pomegranate Baba Ganoush
1 large eggplant (about 1 pound)
1/4 cup tahini (sesame paste)
2 Tbsp olive oil, divided
1 tsp salt
1/2 tsp cayenne pepper
1/2 cup lemon juice
2 garlic cloves, roughly chopped
arils of 1 pomegranate, divided
3/4 cup parsley, finely chopped, plus a few whole leaves for garnish

Preheat oven to 350°. Prick the eggplant with a fork, then set on a rimmed baking pan with 1/2 cup water. Bake for 45 minutes to 1 hour, or until the eggplant is soft all the way through. Add more water to the pan as needed; the steam will help the eggplant cook.

Let eggplant cool until it can be handled, then peel off the skin. Combine the eggplant, tahini, 1 Tbsp olive oil, salt, cayenne pepper, lemon juice, and garlic in a blender (or a large bowl if you are using an immersion blender). Blend until smooth and combined. Stir in 3/4 of the pomegranate arils and chopped parsley. Add more salt and cayenne pepper to taste.

To serve, arrange baba ganoush in bowl, drizzle with remaining 1 Tbsp olive oil, and scatter remaining pomegranate arils and parsley leaves on top. Serve with sliced vegetables, pita chips, or just a fork.

Mummy Pigs!

Ah, Halloween, the one time of year when you can serve gross-looking food and people won’t run away in horror (and if they do, that means you’ve done a good job, not ruined a recipe!). I also love how you can turn everyday foods into something fun and lighthearted, even if it’s just for one day.

This year, my sister-in-law is throwing a Halloween party for my nephew and nieces and their friends, and she asked if I had any savory, kid-friendly Halloween treats up my sleeve. Sweets are always easy to find, but recipes for themed savory foods can be much more difficult. I gave her a bunch of suggestions, but I thought I’d post my favorite – Mummy Pigs (ie Pigs in Blankets). (I’ve also been getting tons of hits on my photo of these on Flickr, so it seemed like a good thing to write about now.)

These are perfect because they combine a food that almost every kid will eat (hot dogs) with something that almost every kid gets interested in, even if only briefly (mummies). You can also make them ahead and just pop them in the oven at the last minute, making them perfect for any Halloween parties you might have planned. True, you can make them with full-sized hot dogs, but I like how the mini hot dogs come out looking more to scale – the regular ones look too skinny to me.

What’s your favorite savory Halloween dish?

Mummy Pigs
1 package (tube) refrigerated croissant dough
1 package tiny hot dogs (cocktail wieners, if you will)
Mustard

Preheat oven to 350° and line a baking sheet with tin foil. Spray foil with cooking spray.

Unroll croissant dough and cut in half. Cut thin (about ¼-inch wide) pieces, enough for one for each hot dog. Wrap each hot dog with a strip of dough – don’t wrap the dough too solidly (leave a few gaps here and there) or it won’t look too much like mummy wrappings once they’ve baked. Also leave a little room near the “head” for the eyes (but don’t leave enough room for a full face or it’ll look like they’re wearing hats once they’ve baked). Arrange wrapped hot dogs on the tray so that they are not touching.

Bake for 15-20 minutes, or until the dough is puffed and golden. Cool slightly, then add dots of mustard for eyes.

Cheap Eats: Dante

The Royal Sonesta near the Cambridgeside Galleria and the Museum of Science may seem like an odd place to go for food, but once you realize that it is the home of chef Dante deMagistris' first restaurant, Dante, the destination doesn't seem so odd. The restaurant overlooks the river, making it a quiet escape in a traffic-harried area. And while Dante's regular menu runs $35 for 3 courses, you can take advantage of Buzz Hour, a menu of special sfizi (whimsies), for only $1 each.

The $1 sfizi menu is available weekdays from 4-7pm in the bar area. With six different choices, you can order them all and still be spending short money. Bostonist recommends the arancini (above), delicately fried risotto balls drizzled with honey. The best value is in the olives and the hummus, both rather large servings considering the price tag. Smaller, but more interesting ingredient-wise, are the fresh ricotta bruschetta and the pepe imbottiti, small peppers stuffed with meat and cheese. Oysters are also available at $1 a piece.

Whether you're looking for a post-shopping rest or a pre-IMAX bite, Dante's Buzz Hour delivers delicious food quickly and cheaply. Even the cocktails are reasonably priced (on Boston's standards, at least). Dante is located at 40 Edwin Land Boulevard in Cambridge, and Buzz Hour is available from 4-7pm weekdays.

Originally published on Bostonist.

Taking Advantage of Green Garden Tomatoes

I'm headed out of town later this week for a conference (in Austin!), and as I checked out my garden this weekend, I got a little worried about my tomatoes. The plants are filled with green fruits, but they are also showing developing signs of late blight, the fungus that is wreaking havoc on crops throughout New England, thanks to the crazy wet weather we've had this summer. I wanted to make sure that I got to use at least some of my tomatoes, because who knows what they'll look like when I get back from my trip.

So I harvested a few of the tomatoes (probably only 1/20th of what's out there, though), as well as some Japanese eggplants ("Are they supposed to look like that?" my brother asked. Yes, yes they are.), basil, parsley, and scallions. I combined a few different recipes that I found online to form what I think is one damn good fried tomato. The combination of flour, buttermilk, and panko breadcrumbs created a tender, crispy crust while keeping the tomato and eggplant fresh. Another plus? It didn't soak up a lot of oil during frying, so it was light and not greasy.

Fried Green Tomatoes (and Eggplant) with Buttermilk Dressing
1 1/2 cups buttermilk, divided
juice of 3 limes
2 Tbsp olive oil
1 Tbsp honey
2 sprigs of basil, minced
2 sprigs of parsley, minced
1 scallion, minced
1/2 tsp salt
2 large green tomatoes
1 large or 2 small Japanese eggplants
1 cup flour
1 1/2 cups panko breadcrumbs
1 Tbsp Cajun seasoning mix
Vegetable oil for frying

In a small bowl, combine 1/2 cup buttermilk, lime juice, olive oil, honey. basil, parsley, scallion, and salt and whisk together. Cover and refrigerate until serving.

Slice tomatoes and eggplant into 1/3-inch thick slices. Arrange three bowls for the coating process - one for the flour, one for 1 cup of buttermilk, and one for the panko and Cajun seasoning (mix the seasoning into the panko to evenly distribute). Dredge slices in flour (shaking off extra flour), dip in buttermilk, then coat with panko. Coat all slices before beginning to fry.

In a large pan, heat about 1/2 an inch of vegetable oil over medium-low heat until it just begins to bubble. Cook tomatoes and eggplant in batches until golden brown on both sides. Do not crowd the pan. Drain on papertowels before serving. If needed, you can keep the cooked tomatoes and eggplant in the oven on the lowest setting (about 200°) until all the batches are done. Serve with dressing.

Sou Boreg

Sou Boreg, like so many Armenian dishes, is this mythical creature that many people talk about eating when they were younger, but would never attempt to make themselves. You can sometimes find it at Armenian markets, usually in the freezer section, and I was amazed to find it available every day on the menu at Brookline Family Restaurant, the Turkish place down the street from me.

The biggest reason why you don’t see this more often is because it’s such a time intensive process. This is one of those dishes that, in the old days, the ladies would have gathered together to make in mass quantities, helping each other and gossiping at the same time. While we were making this, my brother hypothesized that such complex dishes were created back in the day to cure boredom and enable gossip time; I favor the idea that they were a way to show off talent (and show off that you had the time to invest in the process) instead. When my mother complained that the process was taking too long, I said that we were at least getting in some bonding time. “Can’t we do something else to bond?” she asked.

Anyway, my mother tried making sou boreg from scratch years ago, and she found it to be more of a hassle than anything. Rolling out the dough took forever because it has to be so thin and even. Then, someone suggested using packaged eggroll wrappers instead, cutting out the steps of making and rolling out the dough. Each individual eggroll wrapper must still be boiled for a moment, shocked in ice water, then arranged on a towel to dry, meaning that the shortcut does not make this a quick dish to throw together. But if you have the time, the patience, and an extra set of hands, the reward is a crunchy, cheesy, buttery treat that will make you forget the effort that went into it.

The picture below shows the set up for boiling the noodles, with the pots for hot water (in the back), ice water (in the front), and the noodles on the towel.


Sou Boreg
2 lbs Muenster cheese, rind removed, grated
8 oz. cottage cheese
1 egg, beaten
1 cup parsley, minced
36 eggroll wrappers
1 ½ sticks butter, melted

Butter the bottom and sides of an 11x15 inch baking pan.

Combine Muenster cheese, cottage cheese, egg, and parsley. Season with salt and pepper to taste. Set aside.

Bring a large pot of water to a boil over high heat. Fill another pot or bowl with ice water, and lay a large towel on the counter top next to the stove. Working one at a time, boil the first 18 eggroll wrappers in boiling water for about a minute, until just cooked through (they will fall apart if cooked too long). Transfer to ice water to cool the noodle, then lay flat on the towel to dry. Arrange the 18 noodles in the tray – for this size pan, three noodles per layer (2 whole and one cut in half) – and brush each layer with butter. After six layers, arrange cheese filling in an even layer. Boil and dry the rest of the noodles, then repeat layering over the cheese filling. Cover and refrigerate for at least half an hour.

Preheat oven to 400°. Remove tray from fridge and cut into squares. Bake for 30-40 minutes or until golden. Serve hot.

Bloggers' Dinner at Fleming's Steakhouse

Steak houses are, to me, a special occasion-type place. My visits are few and far between, and they tend to mark big occasions (like my brother's graduation, although that meal didn't go so well...). When Fleming's Steakhouse invited me and some fellow bloggers to dinner, I was sure we'd be treated to a great meal, but I wasn't sure if Fleming's would be a restaurant I could go to for something other than a special occasion. I'm definitely glad to see that's not the case.

As always, these events are as much (if not more) about getting to know other bloggers as it is about the food. I was happy to see some familiar faces (The Leather District Gourmet, Tales of the Basil Queen, and Megan from Menupages Boston), and even happier to get to know even more bloggers (FoodieMommy, BellyGlad, Grow. Cook. Eat., Forays of a Finance Foodie, and Fork it Over, Boston!). We had a great time talking about food and blogging and why we even bother with it all (not that we actually came up with an answer for that one). We were joined by Michael Dearing (operating partner) and Jason Carron (head chef and partner), who answered our questions and learned a little about bloggers in return.

Now, granted, I know this meal was amazing and plentiful because Jason and his crew were trying to show us what they can do. I would never order everything that they showed off to us. But the quality of everything was fantastic, and the dishes were all plentiful. We started out with the cheese plate, which is given to all customers in place of a bread basket. The specifics change frequently, but the variations we were given were champagne-infused brie and cabernet-infused goat cheese. Um, yes please. Whose brilliant idea was it to combine these flavors, and can they move into my kitchen and do all my cooking from here on out?

Once everyone was settled in their seats, the appetizers began to arrive. The most beautiful was the chilled seafood tower, heaped with shrimp, king crab legs, snow crab claws, and lobster tails. I found myself reaching for seconds and thirds because there was a GIANT TOWER OF SEAFOOD IN FRONT OF ME! How could I not? Each piece was impeccably fresh, and the dish was big enough to share with multiple people as a meal. My other favorite appetizer was the lobster tempura - buttery lobster wrapped in a crispy shell and served with tempura veggies. It was even better than it sounds.

For dinner, we each ordered our own main dish (steak for 90% of the table), and the chef brought out a variety of sides for us to try. I topped my petit filet with Bearnaise sauce (all the while thinking "Don't be saucy with me, Bearnaise") and took little portions of each side.

As much as I enjoy steak (and this was perfectly cooked), I'm more a fan of the sides. Shoestring fries, ginormous onion rings, mashed potatoes (two types - roasted garlic, and parmesan peppercorn), chipotle cheddar macaroni and cheese, sauteed spinach, grilled asparagus, spicy sauteed corn - all delicious.

Dessert was good, but honestly, the savory sides were so good that I was still focused on those. The chocolate lava cake was the stand-out dessert, with a center that was actually molten (unlike in so many restaurants) and served with fantastic pistachio tuille cookies.

This meal showed me that Fleming's can be a typical steakhouse, with finely cooked steaks served with massive side dishes, but it can also be a place to experience 100 different wines by the glass (or in flights) while enjoying your favorite appetizer or side dish, or taking advantage of one of their great deals, such as their Sunday prime rib dinner (prime rib, salad, one side, and dessert, all for $35). Fleming's is also participating in the upcoming Restaurant Week, so if you're feeling like a complete meal, it's a great chance to try the place for little money down.

Cheap Eats: McCormick & Schmick's

Despite the fact that Happy Hour drink deals are illegal in Boston, there are still a lot of great deals to be had at bars around town. The bar at McCormick & Schmick's, for example, offers up cheap and delicious meals, a pleasant surprise considering that dinner there can be more on the expensive side.

McCormick & Schmick's Happy Hour menu, served nightly in the bar area, presents a wide range of choices. For $1.95, you can choose from seafood cakes, spinach dip, potato skins, hummus and pita, or a full cheeseburger and fries, as shown above. The cheeseburger is cooked to order, topped with rich cheddar cheese, and served with ultra-crispy french fries - an amazing deal for only $2. Pay a little more for additional options - $3.95 for a cheese quesadilla, meatloaf sandwich, or buffalo wings, and $4.95 for dishes like steamed mussels or cashew-crusted tilapia. Portions are generous, especially considering the price point, and are great for sharing, so order a few and pass them around.

Happy Hour deals are available with a minimum drink purchase of $2.50 per person. That means that your drink may cost double what your food costs, but you can still get out of there for under $10. Happy Hour is available Sunday through Thursday, 3:30-6:30 and again at 9:00-12:00; Friday, 3:30-6:30 and 10:00-12:00; and Saturday, 10:00-12:00. The two McCormick & Schmick's in Boston are located at 34 Columbus Ave. in the Park Plaza, and in the North Market Building of Quincy Market.

Originally posted on Bostonist.

- Quincy Market
- Park Plaza

Tourshi, or How It's So Easy to Always Have Salty, Crunchy, Healthy Snacks on Hand

Yes, I know canning is something that's usually done in the late summer/early fall, but when am I ever together enough to do something like that on time? As soon as classes ended last semester, I started in on making some gifts for friends and family, and the first thing I thought of was tourshi.

Tourshi is an Armenian recipe for pickled vegetables, traditionally with carrots, celery, cabbage, and cauliflower. My father used to tell me about the giant vat of the stuff that his parents kept on their back deck and how cold the brine would get in the winter when he went to sneak a snack. When I was a kid, it was something we only had occasionally, usually after a visit to the church bazaar. And tourshi was probably the first time I had cauliflower, and for many years, it was the only way I would eat it. A few years ago, when I got into a kick of basically opening the church cookbook up to a random page and making whatever sounded good, I finally tried my hand at tourshi - and it was so stupidly easy, I couldn't help but wonder why we hadn't been making our own all along. The hardest part to the whole process is cutting the vegetables into chunks and arranging them in the jar (and looking at my pictures here, it's clear that I didn't do the best job with packing).


Tourshi
1 lb carrots, peeled and cut into sticks
1 lb celery, cut into sticks
1 cauliflower, cut into bite-size florets
1 lb sugar snap peas, ends trimmed
1/2 large cabbage, cut into wedges
12 cloves garlic, peeled
1 bunch fresh dill
whole black peppercorns
2 quarts water
1 quart cider vinegar
1/2 cup Kosher salt
2 Tbsp sugar


Arrange 6 quart-size (wide-mouth preferable) canning jars on the counter or table. Place two garlic cloves in each (more if the cloves are small) along with a few sprigs of dill and a few peppercorns. In each jar, tightly pack in cleaned and cut vegetables until the jar is full. Top with more dill sprigs and a few more peppercorns.

In a large pot, bring water, vinegar, salt, and sugar to a boil, stirring to dissolve the salt and sugar. Carefully ladle the brine into each jar (a small funnel is very helpful in this) and seal with clean lids. Store in a cool place for at least two weeks, and refrigerate before serving.

Also, once you've eaten everything in the jar, you can just throw in a few more veggies to get a second life out of the brine - they won't be as intense as the first round, but they'll still be delicious and salty with very little work.

Ricotta-Stuffed Squash Blossoms

I have been travelling and/or busy on farmers market days this summer, so I have sadly not been able to partake of all the available goodies very often. I did manage a visit last week, though, and I couldn't have been happier to see squash blossoms welcoming me.

I've been fairly obsessed with squash blossoms since I spent a summer in Italy. There was this fancy pizza restaurant/inn in the next town over, and they made a killer fritti misti plate, with all types of fried goodies. The best things on the plate, though, were the sage leaves and the squash blossoms - so delicate and crisp, it was like eating delicious air. Squash blossoms can be a little hard to find in the states, though, and at one point, I was almost resigned to ordered a whole box of them from a local farm (although how my family could have eaten that box before it went bad was beyond me). One summer, I convinced my father to plate extra zucchini plants so I could steal flowers whenever I wanted.
But now, I can count on seeing squash blossoms at least a couple of times a summer at the Hmong booth at the weekly market. Hell, they might have them every week, but I tend to go later in the day, so they might be sold out. And every time I see them there, I practically jump up and down with joy.



Stuffed Squash Blossoms
12 squash blossoms
1 cup ricotta
1/2 cup crumbled feta, or about 4 ounces
1/4 finely chopped parsley, or about 2 large handfuls of leaves
zest of 1/2 lemon
salt and pepper
2 eggs, beaten
1/2 cup flour
1/2 grated parmesan cheese
olive oil

Blossom cleaning tips: Before using the squash blossoms, gently open them up (which means you may need to rip a small tear down one side)and pry out the stamen using your fingers or a small knife. Then submerge the flowers in cool water while you prepare the filling so any dirt will rinse off.

Mix together ricotta, feta, parsley, and lemon zest until combined. Add salt and pepper to taste. Gently place a spoonful of filling in each blossom, closing the flower around the filling and lightly pressing closed. Fill all the blossoms before beginning to fry.

Add olive oil to a large pan, about enough to cover the bottom, and heat over medium heat. Once oil is heated through, dunk the blossoms in egg, and then in the flour mixture. Shake off any excess flour before adding to the pan. Flip flowers over after they have browned. These cook quickly, so pay close attention! Serve immediately.

Bella Luna Blogger's Lounge

Bella Luna, the restaurant over the Milky Way bowling alley in Jamaica Plain, hosted a Blogger's Lounge last night to introduce Boston's blogging community to Bella Luna's new executive chef, Jacob Zachow. Of course, it was also a great chance to meet and chat with other bloggers. I even got my friend Ann to go to her first blogging event!

I've gotta say, I already enjoyed the food at Bella Luna, but from what I saw last night, it's even better now. The fried Bella Moon Mozzarella was tender and light, a far cry from the typical fried mozzarella. The flat breads were full of flavor and topped with unique combinations, like house-made sausage, fennel, and ricotta. The Lemon and Basil Grilled Salmon was well cooked and served with a delicious sauce. And the Key Lime Pie.... just yum! The cocktails were also delicious and well-mixed - I'm a fan of the Martinique now.

So thanks to Bella Luna for the great food and for hosting all the crazy local bloggers!