BELATED BIRTHDAY BLOGGING: Mom's Chocolate Cake

Here I am during holiday break, inspired to cook and realizing it's been a while since I sat down to blog. I haven't stopped cooking in the recent busy months, so I have a pile-up of pictures and recipes ready to go. Here's hoping I can share many of them with you in the coming weeks. 

MOM'S CHOCOLATE CAKE TWO WAYS
Chris turned 30 in November, and a big birthday calls for a big cake. His request was something with one of his favorite dessert combinations: chocolate and peanut butter.

My mom's been making chocolate cake for our family birthdays for as long as I can remember. I haven't tasted a better one, either. So I decided to play with the recipe I've only seen in a bundt pan and use the batter to make a four-layer cake with peanut butter filling. I had fun making the cake look like one of Chris's drums, using a cake leveler, chocolate frosting, decorating frosting, red food coloring spray, rolled white fondant, and pretzel sticks. I had to double both the chocolate cake and peanut butter icing recipes to complete the four layers, dividing each chocolate cake batter recipe into two 9-inch round pans. 

THERESA'S CHOCOLATE CAKE

recipe from Theresa Folse

 Mix dry ingredients:

• 3 cups flour 
• 2 cups sugar 
• 2 teaspoons baking soda 
• 1 teaspoon salt 
• 6 tablespoons cocoa (she uses Hershey’s)

Add:

• 1 teaspoon vinegar 
• 1 cup oil (she uses Canola oil) 
• 2 cups water 
• 1 teaspoon vanilla 

Beat/mix and bake at 350 degrees in a greased bundt pan for 45-60 minutes (when toothpick comes out clean). 

Frosting:

• 3 tablespoons cocoa (she uses Hershey’s) 
• 3 tablespoons water 
• 1 tablespoon oil 
• 1 tablespoon corn syrup 

Stir over low heat until smooth. Remove from heat and stir in powdered sugar until think (at least 2 cups—up to a whole box). Thin with water as needed. 

KATHLEEN'S PEANUT BUTTER ICING
recipe from Barefoot Contessa's Chocolate Cupcakes and Peanut Butter Icing, www.foodnetwork.com

Ingredients:

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Method:

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

WINE PAIRING: Grilled Ahi Dinner and Chocolate Cream Dessert

My friend Claire and I spent a fun day with her family this summer in the Napa Valley. The wine and personable tasting experience we had at Hyde De Villaine winery were nothing short of wonderful. We loved the wine so much we had to buy a bottle... so we decided we would each buy a different varietal (Syrah and Chardonnay) and make a date to share them together. We figured special wine deserves a special dinner, so we picked the following recipes to match the delicious bottles.

Fast forward a couple months, and our great friends Bob and Lynsey decide to take the opportunity to move closer to family in beautiful Seattle. Knowing they love wine and food like we do, we thought this dinner would be a great occasion to have them over before the big move.

We paired the Chardonnay with my previously posted Steamed Clams with Pancetta and Leeks, along with a tasty bruscetta made with sourdough bread, mascarpone cheese, prosciutto, and dried figs. Following the winemaker's recommendation we found a great Ahi recipe with which to pair the Syrah that included punchy black olive tapenade and a warm white bean puree. Lynsey made her famous caesar salad, too. Last, but not least, dessert wine met its match in my cousin Tish's recipe for chocolate cream and orange mascarpone whipped cream. The clams, salad, puree, and tuna were very light without sacrificing any flavor. The whipped cream and hint of citrus helped to lighten the decadent chocolate dessert-- but it's a rich one. One that Chris and I can't seem to get enough of :)

Cooking with friends made for a really fun night. Great wine, great food, great company-- I can't wait to do it again!

GRILLED TUNA WITH WHITE BEAN PUREE, OLIVE TAPENADE, AND ROASTED CHERRY TOMATOES

recipe by Tyler Florence, www.foodnetwork.com

serves 2 (we tripled it)

Ingredients:

Roasted Tomatoes:

• 1 pint vine cherry tomatoes
• 1/2 cup Orange Chili Oil, recipe follows

Orange Chili Oil:

• 4 sprigs fresh thyme, leaves chopped
• 2 sprigs fresh rosemary, leaves chopped
• 1 1/2 tablespoons dried red chili flakes
• 5 strips orange peel
• 1 1/2 cup extra-virgin olive oil

Black Olive Tapenade:

• 2 cups pitted Kalamata olives
• 1 big garlic clove
• Small handful fresh tarragon leaves
• Pinch crushed red pepper flakes
• Small handful fresh flat-leaf parsley
• 1 tablespoon red or white wine vinegar
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper

White Bean Puree:

• Extra-virgin olive oil
• 3 cloves garlic
• 2 anchovy fillets
• 2 (14-ounce) can white cannellini beans, drained
• 1/2 to 3/4 cup chicken stock, heated
• 2 teaspoons white wine vinegar
• Kosher salt and freshly ground black pepper

Tuna:

• 2 (6 to 8-ounce) sushi-quality tuna steaks, such as ahi, about 1-inch thick
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 cups fresh Israeli arugula leaves (I used spinach), for garnish

Method:

For the orange chili oil:

Make the chili oil by adding the thyme, rosemary, chili flakes and orange peel to the oil. Put aside and let it sit for at least 1 hour to let the flavors infuse. (Yield: 1 1/2 cups)

Preheat oven to 375 degrees F. Lay out cherry vine tomatoes in a single layer on a roasting tray. Drizzle with orange chili oil and roast in the oven for 8 to10 minutes until tomatoes are slightly burst and have given off their juices. Set aside.

For the olive tapenade:

Add tapenade ingredients to a food processor and process to a coarse puree. Adjust seasoning with salt and pepper and set aside.

For the white bean puree:

In a saucepan add a 2 count of extra-virgin olive oil over medium heat. Add the garlic and anchovies and sweat for 1 minute until fragrant. Add the beans followed by the warm chicken stock and cook until heated through. Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper. Thin with extra stock if the puree is too thick. Give it a final taste and adjust seasoning, if necessary. Set aside and keep warm until ready to serve.

For the tuna:

Heat a large cast iron griddle pan over high heat. Drizzle the tuna with olive oil and season with salt and pepper. Place on the hot grill for about 45 seconds and then turn over and do the same. The tuna should be rare on the inside and have nice grill marks on the outside.

To serve, smear a spoonful of the white bean puree on the bottom of a plate. Top with a the tuna and a spoonful of tapenade over the top. Set a cluster of the roasted tomatoes over the top and drizzle the juices from the pan all around the plate. Garnish with fresh arugula leaves (spinach if you prefer).

Leftovers make a great sandwich!

CHOCOLATE CREAM with ORANGE MASCARPONE WHIPPED CREAM


Chocolate Cream Recipe

recipe from Sunset Magazine, perfected and passed on by Tish Gilbert

serves 6 to 8

Ingredients:

• 1 cup butter, softened
• 3/4 cup sugar
• 8 oz semi sweet chocolate, melted
• 6 eggs
• 3 tablespoons rum (optional)

Method:

With mixer or food processor, beat butter and sugar at high speed until well blended. Slowly pour in chocolate and continue beating til blended. Still at high speed, beat in eggs one at a time til fully blended. Add rum if desired.

Spoon into 6-8 individual dishes. Cover and refrigerate for at least four hours.

Orange Mascarpone Whipped Cream Recipe
recipe by Giada De Laurentiis, www.foodnetwork.com

serves 4 to 6

Ingredients:

• 1/4 cup mascarpone cheese, room temperature
• 2 tablespoons fresh squeezed orange juice
• 1/2 cup whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon orange zest

Method:

In the bowl of an electric mixer, stir together the mascarpone cheese and the orange juice until smooth. Add the cream, powdered sugar, and orange zest. Whip until the cream has soft peaks, about 1 minute. Whip the cream just before serving the mousse or cover with plastic wrap and place in the refrigerator until ready to serve.

A FLAVOR FOR A FRIEND: Alexis' Cinnamon Oatmeal Cookie Ice Cream

When I started Mission Delish last summer, I first wrote about making ice cream from scratch. After sharing a scoop with my friend Alexis, she talked about a flavor idea that stuck in my mind: cinnamon ice cream with chunks of oatmeal cookies. I figure, why make ice cream flavors you can find in the store? It's more fun to try combining unique flavors and mixings. So a year later, we finally gave this one a whirl.

For some reason that I'm still looking into, my ice cream mixture didn't freeze to the desired consistency of soft serve when in the ice cream maker, which made for icy ice cream. It's possible the maker wasn't frozen enough-- either the day in the freezer before use wasn't enough, or I was too slow getting the mixture in the maker and starting the churning process. Next time around I'll put it in the freezer for several days before making the ice cream and make sure it's only out "defrosting" on the counter for as little time as possible...

Yes, there will definitely be a next time. The cinnamon + oatmeal cookie is now something I'll crave!

ALEXIS' CINNAMON OATMEAL COOKIE ICE CREAM

Begin making the ice cream 2 days before you'd like to enjoy it. 

DAY 1: 

• Stick your ice cream maker in the freezer. 
• Bake the cookies (this can even be done ahead of Day 1 if you'd like).
• Make the ice cream batter according to the recipe, adhering to the 10 Tips for Homemade Ice Cream Success. Refrigerate the batter. 

DAY 2:

• Stain the batter, add a pinch or two of cinnamon for color, and process it in your ice cream maker according to its own instructions.
• Roughly chop ~6 cookies and mix into the ice cream maker in the last minute or two of churning (the ice cream should be done).
• Transfer ice cream to a container, cover surface with wax paper or plastic wrap, put the lid on the container, and freeze.

Cinnamon Ice Cream

recipe from epicurious.com, originally found in Bon Appetit

makes 7 cups

Ingredients:

• 3 cups whole milk
• 1 1/4 cups sugar
• 1 cup whipping cream
• 5 cinnamon sticks
• 1/8 teaspoon salt
• 12 large egg yolks

Method:

Combine milk, 1 cup sugar, cream, cinnamon sticks, and salt in heavy large saucepan. Bring almost to simmer over medium-high heat. Whisk egg yolks and 1/4 cup sugar in large bowl. Gradually whisk in hot milk mixture. Return custard to saucepan and stir constantly over low heat until custard thickens, about 4 minutes (do not boil). *You can tell it's ready when you can draw a line through it on the back of a spoon with your finger and see it clearly, as shown below.

Transfer custard to large bowl set over another large bowl of ice water; let cool 30 minutes, stirring often. Cover and chill custard overnight.

Strain custard. Process in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze.

Oatmeal Cookies

recipe adapted from Choc-Oat-Chip Cookies by Nestle Toll House

makes 4 dozen

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups packed brown sugar
• 1/2 cup (1 stick) butter, softened
• 1/2 cup Crisco
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tablespoons milk
• 2 teaspoons vanilla extract (preferably Mexican vanilla)
• 1 teaspoon ground cinnamon
• 2 1/2 cups quick or old-fashioned oats
• optional for some of the batter: semi-sweet chocolate chips (1 1/2 cups)

Method:

Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats. 

*Set some of the batter aside for the cookies that go into the ice cream (~6 cookies), and then add chocolate chips. Oatmeal Chocolate Chip is the best!

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 10 minutes for chewy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

ITALIAN GOES GREEK: Sweet and Spicy Greek Meatballs

If you're looking for a unique recipe to try out, this one should catch your attention: lamb meatballs full of both a warm cinnamon flavor and fresh herbs, both spicy and sweet. It's the kind of dish that has you wondering, why exactly is this so good? The lamb? The cinnamon? The cayenne kick? The mint and parsley? The couscous? Well the combination truly works, and Giada does it yet again.

Deliciously different than any meatballs I've ever had, I will definitely make these again. For our dinner for two, I served them with sautéed green beans and crispy baked kale. With couscous in the meatballs themselves, I didn't serve a grain or starch, and we didn't miss it. I'd consider making them smaller and serving them as an appetizer, too! 


I did a bit of improvising for this recipe based on the groceries, herbs and spices I had on hand. I used fresh mint rather than the dried the recipe called for, which means it probably wasn't enough. I also used much less Italian parsley than called for since I only had a little left at home. All turned out well considering, but I suggest trying it her way if you can, which is what I've posted below.


Buon appetito! Kalí óreksi!

SWEET AND SPICY GREEK MEATBALLS Keftedes me Saltsa Domata

recipe from Giada De Laurentiis, www.thefoodnetwork.com

serves 4-6


Ingredients:


Meatballs:

• 1 pound ground lamb, or 20-percent fat ground beef
• 1 cup cooked and cooled couscous (see Cook's Note)
• 3 scallions, chopped
• 2 cloves garlic, chopped
• 1 egg, at room temperature, beaten
• 1/4 cup chopped fresh Italian parsley
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons dried mint
• 1 1/2 tablespoons dried oregano
• 2 teaspoons kosher salt
• 1 1/2 teaspoons ground cumin
• 1 tablespoon ground cinnamon
• 1/2 teaspoon cayenne pepper

Sauce:

• 3 tablespoons extra-virgin olive oil
• 1 (25-ounce) jar marinara sauce
• 2 cinnamon sticks
• 1 tablespoon ground cinnamon

Method:

Cook's Note: To make 1 cup cooked couscous, bring 1/2 cup water or stock to a boil. Add 1/3 cup uncooked couscous and cover the pan. Remove the pan from the heat and allow the mixture to sit for 5 minutes until all the liquid has been absorbed. Fluff with a fork and allow to cool.

For the meatballs: In a large bowl, mix together the lamb, couscous, scallions, garlic, egg, parsley, olive oil, mint, oregano, salt, cumin, cinnamon, and cayenne pepper. Form the mixture into 15 to 16 (2-inch diameter) meatballs.

For the sauce: Heat the oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook until brown on all sides, about 6 minutes. Add the marinara sauce, cinnamon sticks, and ground cinnamon. Bring the sauce to a boil and reduce the heat to a simmer. Cook, turning occasionally, until the meatballs are cooked through, 10 to 12 minutes. Discard the cinnamon sticks. Transfer the meatballs and sauce to a large bowl and serve.

SUMMER SALAD: Mendocino Salad with Fresh Corn, Peppers, and Mozzarella

For our second anniversary we spent a weekend away in Mendocino. Among our many meals out there, I had a refreshing salad at a cute Italian place in downtown Fort Bragg called V'Canto. I've recreated it several times already from what main ingredients I remember plus my favorite butter lettuce. It hasn't gotten old, and those we've served it to have really liked it. It's simple, fresh and flavorful. Perfect for summer!

MENDOCINO SALAD WITH FRESH CORN, PEPPERS, AND MOZZARELLA
recipe by Trish Garber


Ingredients:

• butter lettuce
• sliced red bell pepper
• fresh corn, cut off the cob
• mozzarella balls ciliegine (about the size of cherry tomatoes), cut in half
• fresh basil, sliced into thin strips
• Italian seasoning
• salt
• fresh ground pepper
• olive oil
• white balsamic vinegar

Combine all ingredients and drizzle the olive oil and white balsamic vinegar to your liking. Toss and serve!

Things to Note:

• You can cook the corn however you like (microwave, boil, grill). I love the char flavor of the grill, so I usually barbecue mine for about 15 minutes. When you cut it off the cob, do so with the cob standing up inside a bowl; it'll catch those flying kernels :)
• I'm sure substituting which kind of vinegar you use wouldn't affect the recipe too much, so definitely experiment. I do like the mildness of the white balsamic, though.
• From watching many cooking shows, I've found the easiest way to chop basil is to line the leaves up on top of each other and then roll them into one large cylinder. Then when you chop, it automatically makes thin ribbons.

THE BEACH AT HOME: Steamed Clams with Pancetta and Leeks

We love that our new place leaves us just 13 miles away from Half Moon Bay. A couple of times now, we've made our way to Sam's Chowder House, a dog friendly restaurant on the water where they have great outside seating complete with fire-pits and Adirondack chairs. The first time we went there--and every time thereafter--we ordered their Steamed Manilla Clams to share with a couple of cold beers. Delicious food and drinks, great company (including Jackson of course), and a beautiful view... we're convinced it doesn't get much better.


The only thing comparable is having the same great meal (or appetizer in this case) in the comfort of your own home. I was inspired to make my own version of these clams that we've loved so much at the beach. I used the same base to my broth: pancetta and leeks. But I made them my own by swapping beer for white wine and adding some flavorful heat with crushed red pepper flakes. Salty bites with the leeks' mild onion flavor, hints of garlic, and kicks of spice-- yum! You'll be wanting a full loaf of french bread to soak up the broth. That's the part that has you going back for more...


It was surprising to me how quick and simple it was to create a really flavorful broth and also steam the clams. On the complicated scale, I'd give this recipe an "easy" :)


Something to Note:
-Make sure to thoroughly clean your clams before steaming them. While you are looking for most of the clams to open up, be careful not to overcook them; they can become tough. When most of them are open, discard those that remain closed.

STEAMED CLAMS WITH PANCETTA AND LEEKS
recipe from Trish Garber
serves 2-4


Ingredients:

• 1 tablespoon olive oil
• 2, 1/4" slices of pancetta, diced into small cubes
• crushed red pepper flakes to taste (I used between 1/4 to 1/2 teaspoon)
• 1 leek, cleaned and chopped see below
• 2 cloves garlic, finely chopped
• 2 lbs cleaned clams (I used Little Neck Clams)
• 1 cup beer (I used Pilsner)
• 1 cup unsalted chicken stock or low sodium chicken broth
• 1 tablespoon unsalted butter
• salt and pepper to taste

Method:

1. Sauté pancetta with olive oil and red pepper flakes over medium heat until pancetta begins to brown. Add garlic and leeks and continue to sauté until leeks soften (about 5-8 minutes). 
2. Add chicken stock and beer and bring to a boil. Gently place the cleaned clams into the boiling mixture, cover and let boil (still over medium heat) for 5 to 10 minutes until clams have opened up. 
3. Spoon the clams into your serving bowl(s). Add butter to the broth, as well as salt and pepper to taste, and stir the butter until completely melted. Spoon broth over the clams and serve immediately with sourdough french bread.

How to Clean and Cut a Leek:

GREEK DINNER PART II: Lamb with Cheese in Vine Leaves

While I had experimented with eating lamb a few times before, I really came to appreciate its taste when we were in Greece. It is such a flavorful meat and interesting alternative to beef. I hope you enjoy this authentic recipe from our cooking class in Santorini!

Things to Note:

• Although I used leg of lamb, just like the recipe calls for, I think I will try using lamb loin next time so that the cut is more uniform and easier to both roast and slice into similarly sized pieces. Because of how different in size the parts of the leg were, we ended up with small slices for layering. Improvising, we created one giant "leaf wrap" rather than individually wrapped slices of lamb. I think individual portions would be better (and definitely more beautiful like the picture from our cooking class creation above).
• Roasting the lamb before slicing and layering it among cheese in grape leaves creates "twice-baked lamb" which is much more dry/well done than we prefer. In the future I will reduce the first roasting time in half to hopefully counteract this effect.
• The grape leaves can dry out a bit when baked. Besides soaking them like the recipe calls for (mostly to rinse off the salty brine they are preserved in), I suggest brushing them with some olive oil to keep as much moisture as possible.
• Salt and pepper the lamb liberally! Like most recipes, this one doesn't specify the amount of salt and pepper to be added. I wished I had added more before layering and baking.

LAMB WITH CHEESE IN VINE LEAVES
recipe from Selene Restaurant, www.selene.gr
serves 6

Ingredients:

• 1 leg of lamb without bones (I plan to use loin next time)
• 2-3 cloves of garlic, halved (never referred to in original recipe again... maybe to stick into lamb when roasting?)
• 7 ounces of white fresh soft cheese ("Farmers Cheese")
• 1 tomato
• 2 tablespoons finely chopped dill
• 24 vine leaves
• 6 mini tomatoes
• salt and pepper
• 1/2 teaspoon fresh oregano
• 6 tablespoons of olive oil

Method:

1. Make several incisions in the meat with a sharp knife. Mix the olive oil, salt, pepper, and oregano (ladolemono sauce). Rub the ladolemono sauce all over the meat. Preheat the oven to 355 degrees. Pour any remaining of the ladolemono over the lamb an roast for 1 hour (I plan to roast for only 30 minutes next time).
2. Leave it to rest until it is cold.
3. Put the vine leaves in a bowl. Cover with boiling water and leave for 10 minutes; drain the leaves thoroughly.
4. Peel and seed the full-sized tomato; cut the remaining flesh into small cubes. Mix the cheese, dill, and tomato. 
5. Place the vine leaves, one very close to another. In every couple of them, place one slice of meat. Place 1 teaspoonful of cheese mixture; place another slice of meat and 1 more teaspoon of cheese mixture. Cover with two more leaves; fold the sides of them forming a small pocket.
6. Halve the tiny tomatoes and place on every piece. Spread 3-4 tablespoons of olive oil on the base of a large baking dish/pan and place the stuffed vine leaves.
7. Preheat the oven to 390 degrees and bake for 15 to 20 minutes.

GREEK DINNER PART I: Fava Fritters with Caper Tomato Sauce

Chris and I celebrated our 2nd wedding anniversary this week with a homemade Greek dinner in memory of our honeymoon to Athens, Mykonos, Naxos, and Santorini. When we were in Santorini we took a cooking class at Selene Restaurant where we created these dishes, after learning about local foods and recipes, as well as tasting local cheeses and wine. Not only was the food and wine delicious, but the staff was incredibly friendly and knowledgeable. We loved our day there (and the dinner there another night on our trip); the experience was definitely a highlight of our trip.

Our plan is to make cooking this Greek dinner an anniversary tradition. That being said, we've only made these recipes three times with a lot of time to forget details in between, which means we're still fine tuning. But now with the blog, I'll have notes to look back on next year, and the year after that, and the year after that... :)

Things to note about the fritters:

• With different ingredients than those local to Santorini, I've made some changes to cook time and amounts across both recipes, as well as interpreted some broken English on our printed recipes. It's still a work in progress. 
• I had to simmer the "fava" for much more than the directed hour. I turned up the heat to have more of a bubble, which helped to speed up the process. Maybe it's what they call a simmer in Greece, or maybe it's the difference between Greek favas and the substituted American yellow split peas... either way, increase the heat and time a bit to cook them all the way through. 
• I doubled the amount of semolina added to the peas before creating the fritters in a hope to make the consistency thicker and easier to work into patties. Continue adding semolina as necessary.

The flavorful tomato caper sauce absolutely makes these unique fritters. I think this is my favorite part of the meal. Enjoy!

FAVA FRITTERS WITH CAPER TOMATO SAUCE
recipe from Selene Restaurant, www.selene.gr

Ingredients:

• 8 cups pre-cooked fava (see below)
• 1 cup semonlina (doubled from original recipe)
• 1/2 cup finely chopped scallions
• 1 teaspoon of chopped mint
• 1 teaspoon of chopped parsley

• 1/2 cup semolina for dredging
• 1/2 cup of olive oil for frying

Method:

Mix all these ingredients. Then shape into 5 cm diameter by 1 cm high discs. Dredge the fritters in semolina; fry in olive oil until golden brown and crisp. Drain on paper towels. Serve with the sauce separate.

How to Cook "Fava"

(Fava: small yellow dried split peas from Santorini)

Ingredients:

• 2 cups fava (substitute yellow dried split peas)
• 6 cups water
• 1 medium onion (cut in half, keeping large pieces since they will later be discarded)

Method:

Place split peas with onion in a medium-size pot with cold water; bring them to boil and simmer for 50 minutes to one hour, or until peas are soft and they have cooked down to a pulp. Season with salt and pepper, add water if necessary. When quite ready and still hot, mix in the olive oil and discard the onion. Allow to stand for some minutes uncovered until the fava has absorbed all the water. 

Caper Tomato Sauce

Ingredients:

• 1 cup capers
• 1/2 cup finely chopped scallions
• 1 tin of tomatoes or 1 cup fresh tomato pulp (crushed tomatoes)
• 1/2 cup olive oil
• 1/4 cup white wine
• 2 bay leaves
• 1 clove of garlic finely chopped
• salt and pepper

Method:

Rinse the capers in water. Remove and drain very well in a colander. Heat olive oil in a heavy skillet. Saute the onion and the garlic. Add the wine, then add the tomatoes, the capers, and the bay leaves. Simmer for half an hour at a low temperature.

GUILTY PLEASURE PASTA: Pappardelle with Prosciutto and Orange

I'd like to think of this recipe as quick and easy gourmet-- guilty gourmet that is. You can feel the buttery, creamy sauce on your lips throughout the entire meal, and let's be honest; it's awesome. When pasta or other foods are rich like this one, it is built in portion-control because you can't eat a lot of it. Either way, every indulgent bite is worth it. And if you're short on time when having guests, it's an impressive recipe with few ingredients and time required.

I substituted fresh pappardelle pasta for tagliatelle pasta, which was easier to find. The browned prosciutto made for thin crispy bites and that meaty saltiness of bacon everyone loves, while being contrasted by tastes of citrus. When I make this again, I think I'll double the orange zest and juice as reflected in the recipe below, because I wanted more than a hint of that brighter flavor that makes for such a balanced sauce.

Make it... you know you want to :) 

PAPPARDELLE WITH PROSCIUTTO AND ORANGE

recipe adapted from Bon Appétit, www.epicurious.com

serves 4

Ingredients:

• 12 ounces egg pappardelle, preferably fresh (original recipe calls for tagliatelle or fettuccine)
• 2 tablespoons (1/4 stick) unsalted butter
• 2 ounces thinly sliced prosciutto, torn into 1" pieces
• Zest and juice of 2 oranges (original recipe calls for 1)
• 1/2 cup heavy whipping cream
• Freshly ground black pepper
• 1/4 cup finely grated Parmesan

Method:

1. Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.
2. Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.
3. Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls.

FINGER LICKIN': BBQ Rub-Roasted Chicken

I always forget to marinade ahead of time, so when I was watching the Food Network, this BBQ dry rub caught my attention-- especially since I had almost all of the ingredients in my cupboard. I first made it a few months ago (the day after I watched the show), for Chris and my dad after they spent a day putting in our new fence.  The bold, spicy flavors of the rub make for finger-lickin' chicken that has quite a kick.

Things to Note:

-Her full recipe calls for an entire chicken, which I haven't done. When roasting chicken breasts I've just relied on my meat thermometer to adjust the cooking time.

-Brining makes remarkably moist chicken. However, if you don't have the time, I consider it optional-- "bonus" I guess you could say. I've rubbed the mixture straight onto chicken two minutes before baking and grilling on separate occasions, and it's been moist and delicious.

-Being health-conscious I've been afraid of chicken skin and bones for a long time. I only bought boneless, skinless chicken breasts up until recently. I've realized how much flavor I've sacrificed. My perfect "medium" is now buying boneless with the skin still on. I cook the chicken with the skin on for flavor and moisture but usually choose not to eat it. So worth it! If you do cook with the skin, make sure to get some of that rub between the meat and skin :)

-I've made several versions of the rub... I've been out of onion powder at one time, out of garlic powder another, and ran out of cumin and paprika partway through making the mixture a different time. I've also used dried thyme rather than ground thyme. All variations were great.

-Whenever I try a new spicy recipe, I usually tone down the spice that it calls for as a precaution. I did just that, only using half of the cayenne pepper and still found the rub to have a substantial kick. I've never upped the amount since, so you'll notice I modified the recipe below. It's fiery the way I've made it, but if you can't get things hot enough, dare to make the recipe the way it was originally written :)

-I haven't ever used the butter in her recipe. I haven't missed it either.

BBQ RUB-ROASTED CHICKEN

recipe adapted from Sunny Anderson, thefoodnetwork.com

Ingredients:

BRINE:

• 8 cups water
• 1 lemon, juiced and halves reserved
• 1/2 cup salt
• 1/2 cup sugar
• 1 (7 to 8 pound) whole roaster chicken

RUB:

makes about 3/4 cup

• 1/2 cup light brown sugar
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried ground thyme
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper (2 teaspoons for the original recipe)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 lemon, zested 

Combine all the ingredients in a small bowl and set aside.

Method:

In a bowl large enough to fit the chicken, combine the water, lemon juice and halves, salt, and sugar. Whisk until salt and sugar are dissolved. Add the chicken to the bowl, cover and refrigerate for at least 6 hours, or overnight. If the brine does not fully cover the chicken, rotate the chicken halfway through the brining process. Preheat the oven to 350 degrees F.

In a small bowl add half of the BBQ Rub and 1/2 stick unsalted, room temperature butter. Mix until well combined. Refrigerate for a few minutes if the butter begins to melt after mixing. Remove the chicken from the brine and pat dry with paper towels. Use your fingers to gently release the skin from the flesh of the breasts and legs. Spread the butter mixture evenly under the skin and over the breast and legs. Pat the remaining BBQ rub mixture all over the bird. Transfer the chicken to a roasting pan fitted with a roasting rack and bake until golden and the juices run clear, basting frequently, for about 1 hour 15 minutes. Remove the chicken from the oven and raise the oven temperature to 450 degrees F. Baste the chicken thoroughly with the drippings in pan, return to the oven, and let bake until the skin is brown and crispy, about 15 minutes. Remove from the oven to a cutting board and let rest for 10 minutes before cutting. Carve the meat and arrange on a serving platter.