Pantry 101 - How to Make Your Pantry Work For You

As my list of amazing argyle APPETITE customers continues to grow, people often text or email me with food-related questions.  Knowing that people trust me with their questions and cooking problems, or look to me for recipe ideas, is one of my favorite aspects of the job.  So keep em coming!

Out of all of the inquiries I get, the two questions I am asked most frequently are: "What can I do to get a meal on the table quickly during the week?" and "Do you have any tips or tricks for making entertaining easier?"  While those questions don't seem related, the answer to both of them is really the same - - a well stocked pantry!

A peek into one of my cupboards reveals the pantry essentials.

With a well-stocked pantry, you can put a delicious meal on the table in minutes, even at the last minute.  And with a few key ingredients, entertaining can be simplified.  Pasta dishes like risotto, stir-frys, and even simple soups come together with just a few ingredients.

My list of pantry essentials is listed below.  Don't be scared by how long the list is.  These are items I have found most useful for the dishes I cook frequently and use to entertain, but you do not have to purchase everything on the list to have a useful pantry.

By starting with these key ingredients, homemade dressings, marinades and sauces take the guessing game out of quick weeknight dinners.  Fun snacks and impressive dishes for entertaining come together quickly and easily.  You can create flavorful dips, different varieties of homemade hummus, spreads for crackers or even toppings for crostini by tapping into your pantry's resources.  Quick cookies, breads and desserts are easy to whip together if you have the basics on hand.  At the bottom of this post I have included a couple of easy recipes you can create with the ingredients from a stocked pantry.  There are so many more!  I'd love to hear about your pantry go-to recipes too!

In addition to the pantry list and recipes, I wanted to share a few tips as well:

• Go through and purge items at least twice a year to remove things that are expired or that you didn't use.  Donate any food that isn't perishable or expired.  One fun way to remember to do this is to have it coincide with each time you change your clock for Day Light Savings.  Change the batteries in your smoke alarms and check your pantry so you are ready for Food Emergencies!
• Buy spices and herbs in small quantities so they retain the best flavor.  Having 35 containers of spices you don't remember buying and never use is the surest way to get overwhelmed.  Most dishes can be made with just a few basics; so keep it simple.
• Only stock what you use, not what I suggest should be there or any list declares as "essential".  What I have listed here is what I find useful, but it isn't an absolute.  If you can't stand artichokes or you don't like seafood then you obviously don't need to have them on hand.
• Resist buying pre-packaged foods if you can have their components on hand.  Some examples of this include taco seasoning packets and pancake mix.  You can customize these according to your tastes and avoid unnecessary additives by making your own at home when you need them.  

I use these clear containers to save room in my
cupboards and so I can see when supplies are running low.
Pastas, rices and corn meal stay fresh and easy to use.

If you want to take the standard list one step further, consider adding some of these other items I have found to be really useful.  While they certainly aren't "basics", I still like to think of them as my pantry staples.  Things like Nutella, agave, flour tortillas, and dry brine mixes are four ingredients I use quite often.  For the freezer, consider stocking frozen berries for quick smoothies or easy toppings for waffles and pancakes.  Pre-made pie crusts make quick work of a tart or breakfast quiche when you are short on time.

At the end of the day the most important thing to remember is that your pantry should be working for you, not the other way around.  Keep adding and subtracting items until you find the balance that works for you and your family.  Having a well stocked pantry will make cooking and entertaining a much more enjoyable experience.  

PANTRY BASICS

If you'd like a one page pdf document of this list to print out, email me at framework1005@gmail.com

Condiments

• Ketchup
• BBQ Sauce
• Mayo
• Yellow, Dijon & Whole Grain Mustard
• Capers
• Honey
• Maple Syrup
• Preserves
• Worcestershire
• Peanut Butter
• Sriracha / Hot Sauce
• Soy Sauce 
• Curry Paste
• Pickles / Cornichon
• Tomato Paste
• Anchovy Paste
• Fish Sauce
• Sun-Dried Tomatoes
• Tahini Paste
• Roasted Red Peppers

Oil & Vinegar

• Extra Virgin Olive Oil
• Canola / Vegetable Oil
• Peanut Oil 
• Red & White Wine Vinegar
• Apple Cider Vinegar
• Balsamic Vinegar
• Champagne Vinegar
• White Distilled Vinegar

Herbs & Spices

• Kosher Salt
• Sea Salt (Maldon)
• Whole Peppercorns
• Herb de Provence
• Cumin
• Bay Leaves
• Red Pepper Flake
• Cayenne
• Cinnamon
• Chili Powder
• Old Bay
• Garlic Powder
• Italian Seasoning
• Dried Oregano
• Dried Thyme
• Paprika / Smoked

Nuts & Seeds

• Walnuts
• Pecans
• Pine Nuts
• Pistachios
• Sunflower seeds

Canned Goods 

• Cannellini Beans
• Chickpeas (Garbanzo Beans)
• Black Beans
• Diced Tomatoes
• Whole Peeled Tomatoes
• Tomato Sauce
• Marinara Sauce
• Diced Green Chilies
• Coconut Milk

Baking

• All Purpose Flour
• Whole Wheat Flour
• Granulated Sugar
• Powdered Sugar
• Cocoa Powder
• Chocolate Chips
• Vanilla Extract
• Brown Sugar
• Baking Soda
• Baking Powder
• Corn Starch
• Yeast

Freezer

• Corn
• Peas
• Edamame
• Spinach
• Artichoke Hearts
• Tortellini or Ravioli
• Puff Pastry
• Proteins/Meats
• Shrimp/Scallops/Fish

Pasta, Rice & Grains

• Cornmeal
• Dried Pasta
• Arborio Rice
• White or Wild Rice
• Couscous
• Bread Crumbs (plain and Panko)

Miscellaneous

• Wine (Red & White)
• Chicken, Beef & Vegetable Stock
• Lemon
• Onions
• Garlic
• Potatoes

Some Pantry Basics Recipe Ideas

Hummus

Simple ingredients come together resulting in a
delicious, homemade hummus

This is a pantry basics champion!  With all of the items within reach in your pantry you can flavor it however you like and try different varieties.  The basic recipe can be found in my From Scratch - - Hummus! entry.  Add in roasted red peppers, spinach, artichokes…whatever you feel like.  Your friends will be impressed and your taste buds will thank you.

White Bean, Caper and Tomato Sauce 

This is a variation of a recipe I first found on Epicurious.com and was one of the first recipes I really started to tweak and make my own.  I'm not sure I've ever made it exactly the same way twice, but at the end of the day, that is the point!  I usually serve this over baked tilapia, but it is delicious over any mild fish, pork chops, or even on pasta.  And best of all, everything you need is found right in your pantry!  You can add in other things if you have them on hand; I sometimes add fresh herbs or diced mushrooms, but it is delicious as written.  I crumble goat cheese on top (yes on fish!) if I have that in the fridge too.

2 - 3 Tbsp Extra Virgin Olive Oil

1/2 tsp Red Pepper Flake (leave this out if you don't want it spicy)

1 clove garlic minced

1 tsp Italian seasoning or Herb de Provence 

1 1/2 Tbsp capers (drained)

1 can diced tomatoes (drained)

1 can cannellini beans (drained and rinsed) 

1 tsp black pepper

Salt to taste

Add the oil to the pan with the red pepper flake, garlic and herbs and heat slowly over medium heat.  Add in the capers and tomatoes -- be careful because the brine from the capers will pop and splash a bit in the olive oil - - and cook for a few minutes.  Add in the beans and black pepper and stir until everything is coated well in the sauce and heated through.  Because the capers are salty, I usually taste the sauce to see if I need to add more.  Spoon over top of fish and serve.  The whole sauce takes like 5 minutes start to finish and is soooo tasty!  Go pantry go!

Cacio e Pepe - Black Pepper Pasta

As much as I love to cook, I REALLY enjoy going out to eat.  It's inspiring to me and sparks my creativity. It is what ultimately drove me to start learning how to cook in the first place.

Olive oil, Black pepper, Pecorino
Romano and pasta are all you need!

I discovered this particular gem several years ago when my husband took me out for a date night on Taylor Street in Chicago.  Davanti Enoteca is one of those restaurants that just makes you feel special.  It's not super fancy - the food is actually rustic Italian - but the vibe just makes you forget about all your worries while you eat amazing food, drink delicious wine and of course enjoy spending quality time with the ones you love.  The place always seems to be brimming with other happy people enjoying themselves too.

It was on that particular snowy winter evening that I discovered this dish, and my life has never been the same. As soon as I ate it, I knew it was going to make my top 10 all-time favorite dishes.  Sometime soon I will have to share what the other nine are, but for now let's just focus on this pasta!

My mortar and pestle was a recent
Christmas gift and I love finding
new ways to use it.

So, what is this dish that changed my life, you ask?  Its called Cacio e Pepe, or black pepper pasta. "Cacio e Pepe" means "cheese and pepper" in Italian.  And as you might suspect based on it's name, the ingredients are simply black pepper and cheese.  Pecorino Romano to be exact.  I absolutely adore black pepper.  I think it is a pretty underrated flavor profile so when I first saw this dish on the menu I was intrigued.

On a more recent visit to Davanti, we decided to sit at at the bar and order some drinks rather than sit at a table.  That is another great tip for trying new places by the way!  Instead of fighting for a reservation or sitting at a table, just pull up a barstool and try out some dishes in the more relaxed setting.  Casual conversation with the bartender and other patrons is the all part of the experience in my opinion.

Grind to your desired consistency.
It really brings the dish to life
if you grind it yourself.

So when the bartender came over to take our order,  I told him I had been dreaming about this dish and had been looking forward to ordering it all day.

He smiled knowingly and relayed a story for us - - He said one evening he was waiting tables and an Italian family came in.  The couple's parents were in town, and joining them for dinner; they were from Italy.  As the group was deciding what to order, the father asked him what ingredients they used to make their Cacio e Pepe.  The bartender replied, Olive oil, Black Pepper and Pecorino Romano.

"So you don't use egg?" the man further inquired in a questioning tone.  Not wanting to misspeak, (he said the man was pretty serious about the whole situation) the bartender said he would go confirm the preparation with the chef.  Sure enough, the answer came back from the kitchen, and to the clear satisfaction of the father, they indeed did not use egg.   "In Rome," he said,  "no self-respecting Italian would make it any other way. If you use anything else, it isn't Cacio e Pepe."  He ordered the dish and to the relief of the poor bartender, it received his 'authentic' Italian stamp of approval.

I just love that story!  They really take their pasta seriously in Italy! :)

Be sure and salt that pasta water!!

Our bartender went on to tell us that he made a point to learn how the chefs prepare the dish as well.  He in turn relayed the technique to me, and now I'm going to share it with you.  And hey, if it satisfied an Italian from Rome, surely it is good enough for us too?!

Since this entire dish has four total ingredients, it is important that they are the highest quality you can find.  For such a simple dish there is apparently a lot of controversy about the correct way to make it.   I wanted to replicate the preparation from the restaurant as closely as possible, so I used a mortar and pestle to grind up the peppercorns.  The black pepper is the star of the show here, and is being used as a main ingredient.

If you don't have a mortar and pestle you could place the peppercorns in a zip-top baggie and use the back of a heavy skillet to crush them to your desired consistency.  Or use the coarsest grind setting on your pepper mill.  You want the pieces to be a bit larger than you might normally use, but not so large that if someone bites into the pieces of pepper it will be unpleasant.

Freshly grated Pecorino Romano! 

So, here is the process you need to follow to make this dish.  It goes really fast, so pay attention!  Bring a pot of salted water to a boil and cook your pasta just until al dente.  I actually cooked mine a few minutes less than what the package called for because you are going to continue to cook it in the sauce and you don't want overcooked pasta.  I used Bucatini, which is a straw-like pasta that is shaped like thick spaghetti but is hollow in the center.  If you can't find it, you can use fettuccine or spaghetti.  

While your pasta is cooking, heat up the oil in a heavy skillet over medium heat.  Add in your cracked pepper and let it sauté for just a couple of minutes.  Then, using tongs, remove your cooked pasta and place it right into the skillet with the oil and pepper.  Stir it around to coat it thoroughly.  You don't want to drain the pasta.  They key is to bring some of that hot cooking water over with the pasta into the pan because the heat melts the cheese and the starch in that water will help bind the pepper and cheese to the pasta.

What you can't see is the light
sauce that coats every inch of
the pasta!  Drool!

Now here comes the trick - - you want to add the grated cheese rapidly and keep everything moving in the pan.  If you just toss in the cheese, it will clump up on you something fierce and become a gooey mess.  So you throw in just a few small handfuls of the cheese at a time, and keep swirling the pasta around rapidly with the tongs at the same time.  If you want to emulate the chefs at Davanti and perfect the creamy consistency, you will want to repeatedly flip the ingredients in the pan quickly with one hand, while you throw in the cheese with the other.  There is a bit of trick to this technique so if it sounds too much like you have to 'pat your head and rub your tummy' at the same time, and that makes you nervous just forget about that method and keep stirring and mixing with the tongs to develop those starches.  I found this cool video demonstration that will show you the technique in case you want to practice.  

If you need to add in a few Tablespoons of pasta water along the way, that can help bring the sauce together as well if you are getting some clumping.  You just keep adding in the cheese and swirling and mixing.  The sauce will become creamy and cling to the pasta after a couple of minutes.   You can see from my pictures, that I did have some small clumps of cheese, but for the most part I was pretty happy with it for a first attempt.  The flavors were spot on, and honestly that is all I really wanted.  I think I will grate my cheese even finer next time to improve upon the consistency and up the creamy factor.

The chefs at Davanti have mastered their execution of this dish and I highly recommend you check that place out if you are on Taylor Street in Chicago.  But until then, give this dish a try and let me know what you think. At the end of the day, it shouldn't be about rules or preparation techniques, just about good food.

Let me know what makes your Top 10 Dishes, and what foods you crave!

Delicious close-up of the Cacio e Pepe! 

Cacio e Pepe
8 oz Bucatini
3 Tbsp Olive Oil
2 Tsp freshly cracked Black Pepper
1 1/2 cups freshly grated Pecorino Romano Cheese

Stuffed Pretzel Bread & Calzones

There are few things in this world I love more than fresh baked bread.  I know that is not a huge or surprising confession but it does help to explain my complete and utter obsession with this recipe.  When I was a kid, I would go to the mall with my sister and she would always make a point of getting us a warm pretzel with cheese sauce.  You know the ones that are dipped in butter and covered in crunchy salty goodness?
::: drool ::: Yup, those are the ones.

We'd sit next to each other with all of our packages piled up at our feet and we'd laugh and giggle as we pulled off pieces of the warm yeasty dough and dunked it in the cup of hot gooey cheese sauce.

It really is the small pleasures in life, isn't it?  Such good memories.  :)

When I first saw this recipe on Girl Versus Dough, I knew I had to try it.  She really is a genius and these are just so delicious I had to share them with you.  Up until I found this recipe I always thought you had to use lye to make pretzels - - and that is a pretty scary prospect if you ask me! But nope, this recipe couldn't be any simpler (or safe) to make and it is equally as delicious - - albeit a bit more refined -  as those pretzels I remember eating as a kid.  What you end up with from this recipe could be called a bunch of different things - - stuffed pretzel rolls, mini hand pies, calzones.  It doesn't really matter what you call them, they are all delicious.

Portion out the dough into 8 pieces for
making larger calzones.

I tweaked the original recipe by substituting in some whole wheat flour which provides additional texture, a deeper brown color and a more "pretzle-ly" flavor.  I know that isn't a word…but you know what I mean.  Once you have the dough recipe and the technique down, you can do any number of delicious things.  The flavor combinations are endless.

And, as if you needed another excuse to make these,  they all freeze beautifully. So you can just grab them out the freezer, warm them through in the oven, toaster oven or microwave and have a tasty dinner or snack in just minutes.  So, let's get started!

Raspberry Jam and Creamy Brie
make a delicious filling

In the bowl of a stand mixer, combine the warm water, sugar and yeast.  Let it sit for a few minutes so the yeast can start to do its magic.  You will know it is ready when it starts to get a bit foamy.

Use the dough hook attachment for your mixer and add in the melted butter, both kinds of flour, and 2 tsp kosher salt and knead on a medium speed for about 5 minutes or until the dough starts to pull away from the sides.  If you don't have a mixer you can turn the dough mixture out onto a lightly floured surface and knead it by hand for about 10 minutes until it is smooth, elastic and slightly tacky.

Use a fork to tightly crimp the
edges closed

While you are waiting for the dough to come together, grease a large bowl.  Pull the dough out of the mixer, shape it into a ball and place it in the prepared bowl.  Cover it tightly will plastic wrap and leave it on the counter to rise for about an hour.  The addition of the whole wheat flour does mean you need to give it a bit more time to rise than if you were using all white flour, so you are really just looking for the dough to double in size.

When the dough is ready, you can prepare the "magical pretzel water bath" by simply bringing the water and baking soda to a boil.  This is what is going to turn our regular old boring dough into PRETZELS!

Just pile the ingredients
in the center

These little guys are stuffed and ready
for their bath

Prepare your baking sheets by lining them with parchment paper or Silpat and pre-heat the oven to 400 degrees.  From this point forward, how you prepare the dough is going to depend on what you want to make.  For the calzones, place the dough on a floured surface and divide it into 8 equal pieces, roll each piece into a ball and then flatten them out into an 8 inch circle.  If you want to make smaller hand pies or stuffed rolls you roll out the entire ball of dough on a floured surface to about a 1/4 of an inch thickness and use a cookie or biscuit cutter to cut out small circles.

The baking soda makes the water
cloudy and leaves a bit of residue on
the side of the pot.

Don't have a biscuit cutter? No problem, just use a large drinking glass with a floured rim to cut out the desired size and shape.  Place the desired filling in the center of the dough, fold one end of the circle over to the other and pinch the ends tightly.  You can use the tines of a fork to get a good seal around the edge to make sure the filling stays put inside the calzones.

If you are making the little rolls, you just add the filling to the very center of your circle and then close up the dough around it and roll it into a ball, making sure to seal in the filling on all sides.

Brush the boiled dough with some egg wash
and sprinkle liberally with salt.

Once you have the delicious little packages all prepared, use a slotted spoon to carefully lower them, one at a time, into the hot water bath.  Don't put more than a couple in the water at a time or they will tend to stick to each other.

Boil each one for about 30 seconds, turning them over half-way through. Remove them from the water using the slotted spoon and place them on your prepared baking sheets.  Brush each one with egg wash (1 egg yolk beat together with 1-2 Tbsp of water) and sprinkle the tops liberally with salt.

They bake into delicious
golden brown pretzel pockets!

Bake in a 400 degree oven until golden brown, about 20-30 minutes for the larger calzones or 10-15 minutes for the hand pies and rolls.  You only want to use ingredients for the filling that are already cooked so you aren't worrying about anything being underdone.

I've listed some combinations that I have tried and think are delicious but the sky is the limit.  Anything you can think of that would be good stuffed into a pretzel and baked to golden deliciousness would work.  I even took some of the dough by itself and rolled it into little balls and baked off some plain pretzel bread dinner rolls which were moist and delicious all by themselves.

Warm marinara sauce with the
cheese filled pretzel rolls

I like to serve warm marinara sauce with the stuffed cheese version, but you could also dip them in more cheese sauce (hey! why not?) or even Ranch dressing would be good for the Broccoli, Ham and Gouda calzones.

Colby Jack cheese melts beautifully
in the rolls

Next time I may get adventurous and twist these up into actual pretzels, melt some cheese sauce and call my sister over for a visit so we can sit around dunking our hearts out and pretending we are kids again.  :)



Pretzel Bread recipe adapted from Girl Versus Dough
Ingredients for Dough:
1 1/2 cups warm water
1 Tbsp sugar
1 packet Active dry yeast (2 1/3 tsp)
2 1/2 cups all-purpose flour
2 cups whole wheat flour
4 Tbsp unsalted butter, melted
2 tsp kosher salt
10 cups tap water
2/3 cup baking soda
1 egg yolk
Kosher or Maldon salt for topping calzones

Fun Filling Combinations:
Ham, Gouda and Broccoli
Brie and Raspberry Jam
Colby Jack Cheese
Fresh Mozzarella Cheese and Dried Italian Herb

The larger calzones are definitely big enough for a meal.

Grilled Corn On The Cob

Where in the world did the last two months go?!  I logged in to blog and realized it has been TWO months since my last entry.  I've been cooking up a storm so I will have plenty of things to post once this gorgeous weather is behind us.  I've spent the better part of June and July working in my yard and garden and spending time with family and friends.  There are lots of big milestones this summer in my family.  First, my big brother turned (gasp!) 40 in July.  And my parents will be celebrating their 50th Wedding Anniversary in August.  Quite the accomplishment, to say the least.  (Happy Anniversary Mom and Daddio!)

Spread the coals out in an even layer. The soaked husks
will keep the corn protected as it cooks.

As a child, summer meant a lot of things - - going to the community swimming pool, catching fire flies, riding the Tilt-A-Whirl at the carnival (too many times!) and attending church festivals.  Other than the fun games and goofy prizes - - did you guys want to win the goldfish in a bag too? - - what I distinctly remember is eating the fresh corn on the cob.  Drenched in butter and salt, we would wait in line for our turn to fill our plate with the delicious summer delicacy.  With all that salty goodness dripping down our fingers and covering our cheeks, we would dig in and carve through the cobs.  There is nothing quite as delicious as perfectly roasted corn at the peak of the season.  With no thought to how we looked eating it or who might be watching, eating those coveted cobs of golden perfection is one of my fondest memories as a child.

To recreate that tasty goodness at home, I've found a pretty straightforward method.  It is important to buy your corn as close to when you are going to cook it as possible.  The clock starts ticking as soon as the cobs are picked so getting the freshest corn is key to that sweet flavor.  Farmer's Markets are a great option as they often sell what was picked just that morning!  When trying to find the best corn, there are limitless methods for the "right" way to do it (don't believe me?  Just Google it!).  Some folks think that pulling down the husk a bit to check the kernels is "bad form" but as long as you don't go overboard and check a dozen ears it shouldn't be an issue.  When pulling back just a bit of the husk and checking the kernels you're trying to determine whether the corn is fresh.  You want to see tightly packed, bright yellow kernels that aren't damaged. If you prick one of the kernels it should have a milky juice if it is fully ripe.  Fresh corn has tassels that are brown and sticky to the touch.  If the tassels are black or dry then the corn is old.  You want to look for a husk that is bright green and tightly wrapped against the cob.  In some instance it will even feel slightly damp.

When you are ready to cook your corn, carefully pull back the husk - - don't remove it - - and discard the silk, or the stringy bits that are inside.  You want to get as much of the silk removed as possible to make your life easier after you are done grilling.  Its easier to clean now when it isn't piping hot and eating the corn is a much more enjoyable experience if you aren't battling the stringy silk with every bite.  Once you have it cleaned, close the husk and "re-wrap" the corn.  Fill a large bucket or sink (a large cooler would work too) with cold water and submerge the cleaned corn.  It will float slightly but as long as you get it mostly covered with water you should be good.  You want to soak it for as little as 10 minutes, but I usually shoot for around 30.

Once you pull back the blackened husks you will
see the gorgeous golden corn is perfectly safe!

While the corn soaks you can get your grill ready.  You need to create a thin even layer of medium-hot coals.  When the grill is ready, pull the corn out of the water and shake off the excess.  Place the corn on the grill and close the cover.  You are then going to turn the corn every 5 minutes.  The corn should stay on the grill for a total of about 15 minutes.

The husks of the corn will be black.  Don't be scared!  It is going to look like you are absolutely incinerating your dinner, but do not be afraid.  The soaking of the husks prior to grilling ensures that the corn will steam beautifully when you place it on the hot grill.  The husk protects the corn and while some of the kernels will peek through and get a glorious char that will contrast beautifully with the sweet kernels.  Use a paring knife to prick one of the kernels to be sure it is cooked through. Once cooked, pull the corn from the grill and allow it to cool just a bit.  I use a grill glove to grab the base of the cob while I remove the remaining blackened husks and cut off the base.  This will leave you with a perfectly grilled cob of ready-to-eat corn.  You can put the cleaned corn in aluminum foil or an oven set to "warm" and it will maintain its heat for quite some time.

Perfectly grilled and ready to be slathered with
Cilantro Lime Butter

As I mentioned earlier, as a kid we would literally dunk the corn in melted butter and then drown it in salt.  While that is always a tasty option, I've found other preparations that better suit my adult taste buds.  The classic Mexican preparation is delicious - - You slather on mayo, sprinkle with chili powder and then a crumble Cotija cheese.  But I realize not everyone is going to be ok with putting mayonnaise on their corn (Try it! Try it! Try it!)

For a more traditional option, you can create a delicious compound butter to compliment the grilled corn. I take one softened stick of unsalted butter and combine it with 1 tsp. kosher salt, 1 tsp. freshly cracked black pepper, a pinch of cayenne (to taste), the zest of 1 whole lime and the juice of half.   Mix that together and add in 1 Tbsp of chopped fresh cilantro.

Slather the butter on the hot grilled corn and sprinkle it with a bit more kosher salt. I'm telling you, it is like eating summer on a plate.

And go ahead, let the butter drip down your hands.  No one is watching.  :)

Cilantro Lime Butter
1 stick unsalted butter
1 tsp kosher salt
1 tsp black pepper
Cayenne to taste
1 Tbsp chopped (fresh) cilantro

Bolognese!

I have to admit, I'm not sure what took me so long to share this recipe.  I originally found the recipe in a Bon Appetite magazine several years ago, and since the first time I made it, I've been absolutely obsessed with it.  It was part of a 'made from scratch' Lasagna Bolognese recipe that seemed so intimidating at the time.  I would never have dreamt of making my own pasta noodles and now - - fast forward to today - - and here I am making the adapted recipe from start to finish, homemade béchamel sauce, lasagna noodles and all!

Just a few simple ingredients are needed
for a delicious bolognese

Even if you don't feel like being daring and trying to make your own pasta, I highly recommend you try making this sauce.  Its not like a regular meat sauce you might have had before.  This is a low and slow, sit-on-the-stove-all-day-and-get-delicious extravaganza of flavor.  Its one of the only recipes that my husband actually asks me about when it seems like its been too long since I've made it for him last.  And the best part of all is that it is so easy to make I'm almost embarrassed to share the recipe.   Now I have your attention, don't I?  You probably thought I was going to tell you about a complex process with multiple steps but this recipe really is the epitome of simple.

Finely processed onion and carrot

The only thing you need is patience to let the flavors cook together fully.  The key to a recipe with just a few ingredients is ensuring they are the best possible quality so I encourage you to seek out the San Marzano tomatoes and a decent bottle of wine.  

I've had the best luck with a 90/10 sirloin beef.  The flavor comes from the slow and steady reduction of flavor and the ground pork provides enough fat without making it too rich.  The original recipe calls for 4 oz of pancetta but having made it both with and without that ingredient, I feel comfortable telling you to save the money and buy a better bottle of wine.  I also omit the celery because I am not a fan of celery and it just never seems worth buying the whole bunch for just one stalk that this recipe calls for.  If you have it on hand and like the flavor by all means include it.

Add the meat and the veggies
together into the pot, cook down
until almost all moisture is gone.

To start the sauce, pulse the onion, carrot (and celery if using) in a food processor until finely chopped. If you don't have a food processor, you can grate the ingredients on a box grater to get a similar effect.  Heat the oil in a large heavy pot over medium heat.  I love using my Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven for this type of dish.  Add the beef and pork along with the veggies and, breaking up the meat with a spoon, cook it until the moisture is almost completely evaporated and the meat is browned.  This should take you 25-30 minutes.  Don't rush this step.  Season with salt and pepper.

Add the wine to the pot (pour yourself a glass) and bring the mixture back to a boil, scraping up any browned bits from the bottom of the pot.  Cook for another 5 minutes.  Add the milk, bring to a boil and then reduce the heat to a simmer.  Once again you are going to simmer until the moisture in the pot is almost completely evaporated.  That should take about 10 minutes.

At this state, the meat has been
browned and still needs to reduce a bit
longer until liquid is gone.

Open the can of tomatoes, crush them with your hands into small chunks and add them to the pot.  Fair warning, this can get messy as there is nothing as vicious as a squished tomato!  But its so much damn fun it's worth the mess.  Add 2 cups of broth and bring the mixture back to a boil.  Reduce the heat once again and let the sauce simmer on the stove for 2 1/2 - 3 hours.  You'll want to check on it every half hour or so just to stir it and ensure you don't have any hot spots on your burner that might cause the sauce to burn.  If it looks overly dry, you can add 1/2 cup of water.

After you add the cream it will
be a lighter color

Let the sauce cool, and then cover and chill in the fridge.  Allowing the sauce to sit will give it a deeper flavor, so if you can cook the sauce and chill it overnight before devouring it you will be rewarded for your patience.  To reheat, just bring to a simmer on the stove and add in the final cup of chicken broth to loosen it up if needed.  I try and make a double batch so I have some to throw in the freezer.  It reheats beautifully and makes a quick delicious dinner in minutes (without having to heat up your kitchen for 3 hours during the summer!)

You can eat this sauce on top of pasta, use it in a lasagna recipe or one of our favorites is serving it ladled over a bowl of cheesy polenta, with crusty bread.  If you want to go completely crazy, fry up an egg (over easy) and put it on top.  I'm pretty sure this would be my last supper if I got to choose.  It's just that good.

Bolognese Sauce 
1 large onion, coarsely chopped
2-3 medium carrots, peeled and coarsely chopped
1 celery stalk, coarsely chopped (optional)
2 Tbsp olive oil
1 pound ground sirloin (90/10)
1 pound ground pork
Kosher salt and freshly ground black pepper
1 cup dry white wine (I use Coppola Chardonnay)
1 cup whole milk
1 14.5 oz can whole peeled tomatoes (San Marzano)
3 cups low-sodium chicken broth, divided

After 3 hours on the stove, the sauce is rich,
succulent and nothing short of amazing! 

A Modern Remake For The 7 Layer Salad

All of the ingredients I needed to breathe new life to the classic

During these past few weeks, since winter has started showing signs of surrender, I've been pretty much obsessed with creating this recipe.  I love taking recipes I remember from my childhood and trying to reinvent them.  The classic recipe for a 7 Layer Salad is certainly tasty, but I wanted to tweak it a bit and modernize it.  For starters, I didn't cover mine in a layer of goopy mayonnaise as the original prescribes.  Instead, I opted to make a fresh Avocado Sour Cream dressing to compliment the other fresh ingredients.

I remember when I was growing up that my mom's 7 Layer Salad was something my brother absolutely loved.  There aren't too many dishes I remember him saying that about, so it stands out as a somewhat special dish she made just for him.  Of course, he also used to eat Braunschweiger liverwurst straight out of the refrigerator with a spoon, so I'm not sure what was going on in his head (Blech!)

This salad is the perfect thing to make as the weather gets warmer and cook-outs and potlucks start popping up as quickly as the dandelions in your lawn.  To refresh this old standby, I started by upgrading the lettuce.  In place of the standard iceberg I used romaine.  I think it has more flavor and serves as a great foundation for the rest of the ingredients.  In place of red onions, which I always find to be way too harsh in their raw state, I subbed in green scallion.  It provides just a bit of onion flavor without overpowering the entire salad.

For perfect hard boiled eggs bring water & eggs
to a boil for 1 minute. Turn off the heat and cover
for 12 minutes. Transfer immediately to an ice bath.

I also substituted the peas with edamame which means besides a creamier texture that is packed with fiber, I might have a prayer of my sister actually eating this version of the salad since she and peas have a long seeded hatred that's been going on since long before I was even born!  You can find edamame in the freezer section by the other vegetables.  I use them often in stir-fry's and as an add in for cous cous or risotto.  They are also a great option when other vegetables aren't yet in season because they are good all year round.

There were some elements of the classic salad that I just couldn't bear to mess with.  The hard boiled eggs, sharp cheddar cheese, and crispy bacon are still major players.  I decided to add in shredded carrot for some sweetness and garbanzo beans to round out the flavors.  The two kinds of beans make this dish more substantial so it can be a meal in itself and be satisfying.

Instead of the standard beefsteak tomato, which I think can be overly watery, I used 2 different kinds of cherry tomatoes. Besides adding a unique color to the salad, the sweet brown grape tomatoes are delicious.  If you see them in your grocery store snag them immediately! For extra color and a bit more tang, I also used small yellow cherry tomatoes as well.

All the completed layers show beautifully in a clear
glass sided bowl.  Choose the right vessel for this dish
to ensure all your hard work can be appreciated.

Putting together this salad is really quite easy.  You can put the ingredients in any order you want after you put down the lettuce on the bottom. Try and use contrasting colors for the layers to get the best look.  And of course, you'll want to choose a dish that will show all those beautiful layers.  I used two thinner layers of the cheddar cheese so it is toward the bottom of the dish as well as on top of the eggs as one of the final layers.  Be sure and season the layer of tomatoes with salt and pepper to highlight the flavors.

For the bacon layer, I baked 8 slices of thick cut bacon on a sheet tray lined with parchment paper in a 400 degree oven until crispy.  It is the perfect way to cook bacon without all the mess on your stovetop.  The time will depend on how thick of a cut you buy so just keep an eye on it.  Try this fool proof method and I will bet that you will never pan fry bacon again.

You'll notice when you review the written recipe below that I actually ended up with 9 different ingredients instead of 7.  I thought that each of them added something important to the overall dish so I decided to just go with the extra layers rather than trying to edit something out.  I've never been all that great at math anyway, so why start now?

This salad is delicious all on its own, but it is even better served with this tangy dressing.  To make the dressing, place one chopped avocado in a small bowl with 1/3 cup sour cream and 1/3 cup mayonnaise. Mash it together until the avocado is broken down and all the ingredients are completely mixed.  You can use a blender or food processor if you want it to be really smooth, but I prefer the small chunks of avocado so I just use my avocado masher to bring it all together.  Add in the whole milk slowly, as needed, to get it to the consistency you want.  Add salt and pepper to taste.

I hope you will give this recipe a try and let me know what you think!  After such a long and tiring winter, I'm going to take every chance I get to embrace the Spring.

Layered Veggie Salad
1 head Romaine, Chopped
4 scallions, chopped
1 bag shredded carrots
1 bag edamame, cooked and cooled
Cherry Tomatoes, (various) quartered
Shredded Cheddar Cheese
1 can garbanzo beans, drained and rinsed
4 hard boiled eggs, chopped
8 pieces of bacon, cooked until crispy and chopped
Kosher Salt
Black Pepper

Avocado Sour Cream Dressing
1 ripe avocado
1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup whole milk
Kosher Salt
Black Pepper

When you serve the salad you get a sneak peak of all the
gorgeous layers.  The colors really pop and
make for a beautiful presentation.

Refrigerator Oatmeal - Breakfast On The Go!

Not long ago I became inspired to find a way to put some variety into weekday breakfast for my husband.  Seriously, how many bowls of cereal can one person eat?  Whereas I'm almost completely a savory breakfast person, he prefers sweet things (ahem…like his wife!)  And one of his favorites breakfast dishes is oatmeal with brown sugar.   His mother makes it old school on the stove, the way oatmeal is meant to be made.  It's amazing how different it tastes than the instant stuff I grew up on.  You know, the little packets that had just a few of the chunks of brown sugar that you would hunt for with your spoon?  Am I the only one who did that?  Ok, so maybe I do like some sweet breakfast things.

Gathering all the ingredients to make three
different variations.

Knowing his love of oatmeal and sweets, I was pretty excited to find these recipes for different varieties of no cook refrigerator oatmeal.  I wasn't sure if he would dig the idea of eating it cold, but after making several batches he doesn't seem to mind.  These definitely fall into the category of low maintenance and speedy assembly.  In just a few minutes you can prep a bunch of these for the whole week, and not have to think about breakfast at all.  And since it is made using individual mason jars they are the perfect size and super easy to take with you on the go if you don't have time to eat at home.  They are also cute enough that I think they would be a nice touch to a brunch for guests or children who want to pick out their favorite flavors.

I used Red Mill brand Chia Seeds.  

If you haven't gotten on the bandwagon or used Chia seeds in your cooking yet, consider yourself in good company.  I hadn't either until this recipe.  Like any newer fad or superfood, I am always skeptical. From everything I've read about them they do sound like an easy way to add in Omega 3 fatty acids and protein to your diet.  They also plump up into a gel like substance which also helps contribute to making you feel full longer.  So put that on the list of pros as well.  Unlike flax seeds they have a pretty long shelf life too.  Which is good considering how darn expensive they are.  I almost didn't buy them when I saw the $15 price tag.  I literally put them back and took the cart down the next aisle.  But for some reason I was really intrigued by them.  So I circled back and put them back in my cart making up some silly justification in my head about having a food blog and needing to test these things for my readers.  :)

Assembly line preparation makes quick
work of several jars.

I'm sure there are endless different variations you can make depending on what your favorite flavor combinations are.  But for each of them there is a standard assembly process and some main ingredients you need.  First things first, you need to get old fashioned rolled oats; you can't use instant, quick cooking or steel cut oats for this recipe.  The recipe I was working from called for Greek Yogurt so I made a few jars using that, but after experimenting with a few batches my husband really preferred the ones made with regular Vanilla flavored Yogurt.  Go with what you like best.  You will definitely need more milk if you choose to use the Greek Yogurt just to thin out the consistency a bit.  I used skim milk because that is what we always have on hand, but you could use whatever you like.  I bet Almond Milk would be tasty in these as well.

If you plan to use the Chia seeds, then you need to have those on hand as well.  I found mine at a Mariano's but I know Whole Foods also sells them.  The mason jars I used were 1 cup (half pint) each.  I bought mine online but you can also find them at grocery stores as well.

To assemble these, you just line up the jars and add the oats, milk, yogurt and chia seeds to each one.  Then, depending on which recipe you are trying, you add the additional ingredients. Close the jars tightly and give them a good shake to mix.  If you are using any fresh fruit you should stir that in after you give it the initial shake to keep from bruising or smashing it.

Yum! Yum! Yum!

Place the finished jars in the refrigerator and they will be ready the next morning.  The completed jars lasted all week for us without any diminished quality.  I've seen some recipes that used bananas (I'm not a fan of the texture) but I would imagine those wouldn't last more than a day or two without getting brown or mushy.  The recipes I list below were the three that I liked the best.  I'm going to keep trying out flavor combinations to keep things interesting, and I know my next version is going to include chocolate and coffee.  I will let you know how that goes!

The only critique I got from my husband on these recipes was that the cinnamon flavor was pretty intense for the Apple version after it was in the fridge for a few days.  So if you don't think you'll eat that one up right away you might want to go easy on the cinnamon.

Cheers to breakfast!

Basic Ingredients (included in all versions):

- 1/4 cup uncooked old fashioned rolled oats

- 1/4 cup skim milk

- 1/4 cup plain or vanilla yogurt (or Greek Yogurt)

- 1 1/2 tsp chia seeds

Blueberry Maple 
- 1 Tbp Maple Syrup
- 1/4 cup fresh blueberries

Apple Cinnamon
- 1/2 tsp cinnamon
- 1 tsp agave (or honey)
- 1/4 cup unsweetened applesauce

Mixed Berry Vanilla
- 1/4 tsp vanilla extract
- 1 Tbsp Raspberry Preserves
- 1/4 cup berries (halved raspberries or whole blueberries)

All three variations all lined up and ready for the fridge.
Look at those cute blueberries peaking out! 

It's OK To Cheat On Valentine's Day

It stays light out past 5 o'clock.  The seed and garden displays are set up at the home improvement stores.  And, I'm so very ready for this winter to be over.  I can close my eyes and smell the Spring air and imagine the smell of a charcoal grill…

Yup, I've got Spring Fever.  I've got it bad.

Beautiful ripe strawberries ready to
become pie!

I needed something fresh and light and summery to help cheer me up this weekend and remind me of the warmer days.  This beautiful strawberry pie was just the thing.  The finished product might look complicated, but it isn't.  And that is exactly the point.  Even though you are "cheating" by using some store bought ingredients, your friends will still be impressed and the pie still tastes delicious.  So this year for Valentine's Day, its ok to cheat!

The cornstarch is key to a
thick rich filling.

To get started, cut up about 3-4 cups of strawberries.  I quartered most of them and halved some of the smaller ones.  You don't want to cut the pieces too small because after you bake the pie you want some of the larger pieces to hold their shape.  Place the berries in a bowl and stir to coat them with the sugar.  In a medium saucepan, bring the water, cornstarch and strawberry mixture to a boil.  Use medium heat so you don't scorch the sugar.  Add in the zest from one lemon.  Stir frequently until the mixture is heated through.  It took me about 7 minutes from start to finish.  You will see the mixture begin to thicken as soon as it comes to a boil; that is what the cornstarch is for.  It doesn't impart a flavor to the mixture, but ensures it isn't too runny which would lead to a soggy crust.  Turn off the heat, and let the mixture cool completely.  I placed my saucepan in the fridge (on a hot pad) to speed up the process.

One ready to use pie shell and the two rolled pie
crusts make this recipe a piece of "pie"! 

Take the pre-made pie crusts out of the packaging and unroll them.  Using a small heart shaped cookie cutter, cut out hearts.  Try and get as many out of the two crusts as possible.  You will have more than enough to cover the pie with, but I have a surprise use for the "extras" that I think you will like!

Small cut outs of hearts.
Ready for the assembly.

Once the berry mixture has cooled, pour it into the prepared pie crust.  When I made the pie, I realized I should have used more berries for the filling.  You can see from the pictures that it didn't quite fill out the pie shell as much as it should have, so I wasn't able to start the hearts all the way at the edge of the crust.  Don't make the same mistake; err on the side of having too much filling that you potentially don't use.  You want the filling to go all the way up to the top of the crust.

All the hearts have been placed on the pie and its
ready for the oven!

Make an egg wash by cracking an egg into a small bowl and adding a splash of water.  Whisk with a fork until it is completely beaten together.  Working in small batches, brush one side of the hearts with egg wash using a pastry brush and begin placing them firmly around the outside of the crust.  Continue to place the hearts on the pie by layering them in between the gaps.  Press down to adhere the hearts to each other.  The egg wash works just like "food glue".  Leave a small hole in the center of the pie uncovered.  Once you have the hearts placed, brush the entire pie with egg wash and sprinkle liberally with Turbinado sugar.

Place the finished pie onto a cookie sheet or tray to catch any bubbling juices during baking.  Bake at 425 degrees for 20 minutes then reduce the oven to 375 degrees and bake for another 20-25 minutes until the filling bubbles and the top is browned.  I turned mine about half way through to keep the crust from getting too dark.

You need to let the pie cool completely so it sets up before you cut into it.  You don't want to cover it up until it cools because condensation will make the crust soggy.  So set the pie someplace out of the way and leave it be!  But... you will want something to nibble on and that crust looks so tasty.  So, keep reading for a bonus recipe that fits the bill.

Straight out of the oven!  Isn't it beautiful?!

** BONUS RECIPE **  After I finished covering the pie with the cut out hearts I had quite a few left unused.  Rather than waste the dough (and scraps) I sprayed a sheet pan with Pam, laid out the hearts (and scraps) and sprayed them lightly with the Pam.  Sprinkle some cinnamon sugar over the cut outs and bake them off in the oven until they are crispy and brown.

These are just the thing to nibble on to keep you from cutting into the pie before it is ready!  They are nice little snack and go great on a bowl of ice cream or with a cup of coffee.

Close up shot of the pie crust.  

Strawberry Heart Pie
Recipe adapted from missbuttercup.com / adapted from MarthaStewart.com
- 3 - 4 cups of strawberries (cut into quarters)
- Zest of one Lemon
- 1 Frozen Pie Shell
- 1 package prepared pie crust
- 1/2 cup granulated sugar
-1/2 cup water
- 3 Tbsp cornstarch
- 1 egg
- Turbinado sugar or Sanding Sugar

Cinnamon Sugar Hearts make a great
little treat!