Savory Palmiers with Sun-dried Tomatoes

Happy 2016 everyone!  I'm looking forward to another new year and lots of great recipe ideas to share with you.  What a whirlwind the end of 2015 was - - I think we have been either out of town or preparing to be out of town since Halloween - - so it really made the end of the year fly at lightening speed.  The amazingly unseasonable weather also meant we were able to be outside all the way through November and even a little of early December which was great.

Toasting them brings out
their nutty flavor. Keep an eye
on them because it is very easy
to burn them.

I am happy to be home for a while though where I can get back to my regular routine.  After all, I have a garden to plan for and lots of new recipes to try.  As always, if you have something you'd like to see me make, I'd love to hear from you!  Just leave a comment below or send me an email at framework1005@gmail.com

I used homemade but you
can find jars in any grocery store.
Buy ones in olive oil, they
have way more flavor!

One step outside and it doesn't take long to notice that the cold weather has indeed arrived and with it comes the need for warm and satisfying food.  This quick and easy appetizer is fun to put together and will disappear faster than you can put them on the table.  They are the perfect thing for a football party if you're looking for something a little bit fancier that you won't feel so guilty about eating (by the handful).  But honestly, I haven't met anyone who didn't love these little guys.  A warm plate of these savory palmiers and nice glass of wine in front of the fire might help you forget about the snow and ice at least for a few minutes.

Buy the goat cheese already
crumbled and it's easier
to assemble.  

This is one of my favorite "tried and true" recipes from Ina Garten.  It is one of those recipes you can adapt based on what you have on hand or what flavors you like.  It is more about learning the technique and then the sky is the limit.  Traditionally, palmiers are sweet and covered with cinnamon sugar - - think little miniature elephant ears for those of you who might have eaten those delicious carnival treats growing up.  But I like the savory version even better.  The buttery puff pastry and the tangy ingredients make it the perfect pairing for cocktails.  And since you don't need a lot of the ingredients these make for a pretty cost-effective treat as well if you want to impress without breaking the bank.  You can get double duty out of the remaining ingredients for a week night dinner without anyone being the wiser.

Fold each end halfway to the center.

Lightly flour a board or your countertop and carefully unfold one sheet of thawed puff pastry.  Roll it out lightly with a rolling pin until it is about 9.5" x 12". Keep moving it to make sure it isn't sticking.  Once its rolled out, all you need to do is add the toppings.  The only ingredient that needs a little prep are the pine nuts.  You need to toast them by putting them in a dry sauté pan for a few minutes until they start to get golden brown.  Watch them closely though because they can burn quickly.  Once you have that ready, you can being to assemble.

Then fold each side again until the folded
edges almost touch.

Spread the sheet of puff pastry with half of the pesto (being sure to get all the way to the edges), then sprinkle on half the goat cheese, half the sun-dried tomatoes and half the pine nuts.  Season with salt.  If you don't care for goat cheese, you can leave it out or replace it with feta or ricotta salata.  But it has to be a cheese that won't melt too much, which is why the goat cheese works so well.

A side view after it has been chilled
and removed from plastic wrap.

Once you have all the toppings on, you need to fold the puff pastry.  Working from the short ends, fold each end halfway to the center.  Then fold each side again towards the center until the folded edges almost touch in the middle.  Fold one side over the other and press gently.  Wrap the roll in plastic wrap  and chill for about 45 minutes.  Repeat the same process with the second piece of puff pastry.  If you skip the step of chilling the rolls your palmiers will not bake correctly and they will be very difficult to cut, so don't try and cheat! Preheat your oven to 400 degrees and clean up your work space while you wait.

Work quickly and get them in the oven
so the pastry remains chilled.  That will
keep them from spreading too
much when they bake.

Once chilled, you can remove one of the rolls from the plastic wrap and cut little slices, about 1/4 in thick.  You might find this easier with a serrated knife. Place the cut pieces face up, about 2 inches apart on a baking sheet lined with parchment or silpat.  Bake for 14 minutes, until they are golden brown and delicious.

Some of the slices will spread a little more than others, but that just gives you something to taste test before you serve them to your friends and family.  They are great served warm, but also do well at room temperature which makes them a great make-ahead appetizer.  I hope you give these a try and let me know what you think. I'm looking forward to a 2016 filled with good food! Stay warm and best wishes for the New Year!

Savory Palmiers
[adapted from Barefoot Contessa]
1 package frozen puff pastry, defrosted
1/4 cup of pesto, store bought or homemade
1/2 cup goat cheese, crumbled
1/4 cup finely chopped sun dried tomatoes
1/4 cup toasted pine nuts
Kosher salt

Golden brown and delicious and ready to be devoured! 

Jalapeño-Cilantro Pickled Corn

We've lived in our current house for 5 years.  Our neighbor Barb used to live in our house when she was younger.  She's only ever lived on this street her entire life.  Isn't that just amazing?  She often shares history about the property or how things "used to be" when she was growing up - - that tree was a gift she gave her mother on Mother's Day, those Black Walnut trees were planted to help make money for the family during the Depression…just fascinating things to learn.  She is a pure treasure.

All the kernels removed
from the cobs.

One of the more interesting things we learned is that where I currently have my garden planted was where the old barn used to be.  To this day I credit the great luck I've had with growing vegetables with what has to be awesome soil and a foundation of years of horse manure!  I always make a point of bringing her fresh veggies from the garden or items I make like pickles or jams.  She gets so excited and is so gracious.  In fact, she discovered my husband and I love to grill sweet corn so now each time I bring her vegetables she brings over a few ears of corn for us from the local farmer's market.   She even puts hand written notes in with the corn thanking me and sharing how she used the harvest.  "I candied those delicious carrots." or "Best pickles I've ever had!"  I even planted an extra harvest of radishes this year because I know they are her favorite.  Sweetest.  Lady.  Ever.

I used a few smaller 8 oz jars so I could
give them to friends and family to taste.

So, anyway, back to the corn…. After about the fifth or sixth time she brought us the corn this summer I realized I was going to have to find some new ways to use it up.  That's how I came to discover this recipe for Jalapeño-Cilantro pickled corn.  It is such a delicious way to preserve the corn and it adds a pop of flavor to whatever you serve it with.  The sweet delicate kernels married with the heat from the jalapeño and red onions, combined with a recognizable cilantro backdrop - - it is the perfect combination.  And it couldn't be easier to make.

I just loved the bright colors.  So pretty!

Take 4 ears of corn (husks removed) and cook it in a large pot of unsalted boiling water until the corn is bright yellow and just cooked through.  Depending on how large the ears are, it shouldn't take more than 2-3 minutes.   Carefully remove the corn (I used tongs to make sure not to splash myself!) and place it in a ice bath.  Once cool enough to handle, cut the kernels from the cobs.  There are a lot of different tricks to how to do this but I like standing the cob up (stem side down) on a clean dish towel and then carefully running my knife down along the cob.  The towel keeps the cob firmly in place and also prevents the kernels from bouncing off the counter or getting all over the place.  Once you've cut off all the kernels you can place them in the jars with the onion, jalapeño and cilantro.  Bring the vinegar, salt, sugar and 2 cups of water to a boil in a small saucepan.  Be sure to stir to help dissolve the salt and sugar.  Once everything is combined and dissolved you pour the hot brine over the prepared jars of corn and cover them.  Let them cool on the counter before putting them into the fridge to chill.

Lightly tap the jars on the counter to get rid of any air
bubbles that might be in the jars before sealing them up.

The finished product can be used as a garnish on tacos, grilled meats or fish.  Its also good as a salsa or just piled on top of crackers.  I've been serving it alongside my Charcuterie boards as a pickled item that cuts through the richness of the different cheeses and meats.  It would also make a great mix-in for summer salads with couscous or rice.

If it wasn't for my wonderful neighbor and her gifts of peak-of-the-season corn I likely would have never discovered this dish.  I'll never be able to express to her how much her stories and history about our home mean to me, but I know I will always remember her when I eat this dish.


Jalapeño-Cilantro Pickled Corn
4 ears of corn (husks removed)
1/2 red onion, thinly sliced
1 jalapeño, thinly sliced
5 large sprigs Cilantro
1 cup distilled White Vinegar
2 Tbsp Kosher Salt
2 tsp granulated sugar

Equipment
1 qt Mason (canning jar) or two 1-pint jars with lids

Crepe Cake With Vanilla Pastry Cream

When I want to make something I know my husband will love, I always turn to desserts.  With Valentine's Day right around the corner, I hope this post will motivate you to make something beautiful for your special someone.  This Crepe Cake is made up of multiple layers of crepes, one stacked on top of another, with pastry cream between each layer.  The result is a very untraditional cake with delicate leafy layers and a rich decadent filling.  Isn't is absolutely gorgeous?!  I couldn't stop taking pictures.

Multiple layers of crepes covered in delicious
pastry cream, topped with fresh raspberries.

Making this cake does require an investment of time, but all of the components can be made in advance so you can break it up into several smaller steps.   Even though the end product looks elaborate and impressive, the assembly is easy.

The first time I made pastry cream was for a Boston Creme Pie pancake recipe.  For only a few ingredients, I couldn't believe how delicious it was.  Pastry Cream is basically vanilla custard and once you know the recipe you can utilize it for any number of applications - on its own, with mixed berries, in doughnuts, or even as frosting.  This version isn't overly sweet which is why I like it so much.  The vanilla flavor comes through and it is all about the rich texture of the cream.

You should make the pastry cream for this cake the day before, so it has time to set up.  I made a double batch of the recipe (as listed below) to ensure I had enough for all the layers.

Ingredients for the pastry cream are all
ready to come together.

In a heavy bottom saucepan, heat the half-and-half, whole milk and vanilla over medium heat until it simmers.  Turn off the heat immediately, and set it aside to cool a bit for 10 minutes.  In a large bowl whisk together the eggs yolks and granulated sugar and then add the cornstarch.  Mix well until everything comes together.  Take about 1/4 cup of the heated milk mixture and add it to the bowl with the egg and sugar mixture and whisk to mix.  Be sure and stir quickly after adding the milk so you don't scramble the eggs with the hot milk mixture.  Then just keep adding the milk mixture a little at a time and mixing until you have both of them fully combined.

When you run your finger down the center and
the line remains you know its ready. 

Pour the mixture back into the saucepan and cook over medium heat, stirring constantly.  Once it reaches a boil it will start to thicken up. You can tell it is thick enough by coating the back of a wooden spoon and running your finger down the center.  If its ready, the line will remain there and not run together.  Turn off the heat and stir in the butter.  Let the custard cool a bit and then pour it into a bowl that you can place in the fridge.  You need to cover it with plastic wrap, pressing it down on top of the pastry cream to make sure it doesn't form a skin on top.  Chill it at least 2 hours or overnight if possible.

To make the crepe batter, mix all the ingredients together in a blender.  You will need to scrape down the sides a few times to make sure all the flour gets incorporated.  Chill the batter for an hour in the fridge.

After the crepe is flipped, you let it cook for another
minute.  You don't want a lot of color or browning.

To make the crepes, heat a nonstick skillet over medium heat.  You will not need to use any type of butter or oil if you are using a nonstick pan.  It will take trial and error with your first few crepes, but don't get discouraged.  Similar to pancakes, once the pan gets warmed up it will be easier.  Once the skillet is hot, pour in some batter - - I used a 1/2 c. measuring cup and filled it just a little over half way (for an 8 inch skillet).  Immediately tilt the skillet and distribute the batter evenly over the surface, being sure to cover the entire bottom of the pan.  You want the crepes to be an even consistency.

When the edges start to dry slightly, after about a minute, flip the crepe and let it cook for another 30 seconds to a minute on the other side.  I used a metal fish spatula to just get under the edge and not tear the crepe.  Even though they are easy to tear, the crepes are otherwise very forgiving.  If you flip them over and they get tangled up in the pan, just gently unfold them and let them finish cooking.  It's ok if you tear some of them because you are going to be stacking them and covering them in pastry cream.  At least 5 of mine had tears in the center and the cake still turned out beautifully.  Keep repeating the process until you use up all your batter.

Use an offset spatula or knife to spread the pastry
cream over the first crepe, and then repeat the process.

As you cook them, stack them on a sheet tray covered with aluminum foil.  You don't need to put anything in between them, but I covered them with a paper towel to keep the edges from drying out too much.  The batter should make between 25-30 crepes if you are using an 8 inch skillet.  Once you have them made, set them aside and let them cool completely.

To assemble the cake, place one crepe on the cake stand or plate you are going to serve the cake on and top it with 1/4 cup of the chilled pastry cream.  Spread the cream out to the edges.  Repeat with all of the remaining crepes and pastry cream.  Be sure and take a step back after every few layers to make sure it is staying level and straight.  You don't want to go to all the trouble of making the crepes and pastry cream only to end up with a leaning tower of lopsided crepes!  Oh, and pick out one of your "prettiest" crepes to use as the top layer since that won't get covered in pastry cream.

I arranged the raspberries on top in a circle when I first started
decorating it.  This was taken before powdered sugar was sprinkled on top. 

I decided to make it more Valentine's Day appropriate with
a heart and some powdered sugar.  You can decorate it however you want!

Once you have the cake fully assembled you need to chill it for at least an hour before you can cut into it.  That will allow the pastry cream to set up and become firm.  You can top the cake with fresh raspberries or other berries or shaved chocolate….it's really up to you.  You can see from the pictures that I played around with what I wanted it to look like, starting with just a circle of berries before I decided to get cutesy and make a heart.  A sprinkle of powdered sugar on top and it is done!

Happy Valentine's Day! -xoxo-

Pastry Cream
1/3 Cup granulated sugar
1 1/2 Tbsp Cornstarch
1 Cup Whole Milk
1 Cup Half and Half
1 Vanilla bean or 1 Tbsp Vanilla Paste
3 Large Egg Yolks
1 Tbsp Butter

Crepes
2 Cups Whole Milk
3/4 Cups water
4 Large Eggs
6 Tbsp butter, melted
3 Tbsp granulated sugar
2 tsp Vanilla paste or extract
1/4 tsp kosher salt
2 Cups Flour

A peek inside shows off the layers of pillowy crepes and creamy pastry cream.
The edges of the crepes are a little crispy which adds texture.

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