And I'm back!

I have been away for much too long, I know, but it's been more than a month since I've really focused on meals for the week! First I was gone for almost a week for work, and then Jason was gone for a week (oh--and then we got engaged!), and then we were both gone for two more weeks. And now it's taken me a week to really catch up!

But I do have a few posts to catch up on...my amazing Mexican vacation and one of the most unbelievable meals I've ever eaten at the Beard House in New York (put on by the incredible chefs of Disney World and Disneyland).

I'll do those soon, but in the meantime, I'll ease back in. Here's what we're having this week...

Sunday - Lemon Chicken & Parmesan-Tomato Crostini, broccolini
Monday - Grilled Thai Chicken, brown rice, stir-fried veggies
Tuesday - Spicy Lemon Primavera Angel Hair , salad
Wednesday - Lemon & Garlic Shrimp, quinoa, roasted broccoli & cherry tomatoes
Thursday - Creamy Asparagus Soup, Fish in a Pouch with Lemon and Dill

Due Bruschette

When I'm on my own for dinner (Jason's out of town for a few days), I either cave and make myself a big bowl of pasta or I want something snacky...and tonight I was feeling snacky.

Ever since I had the yummy pea bruschetta at 'Ino in NYC last summer, I've wanted to make it myself. I had some leftover peas in the freezer from that delicious asparagus and pea dish last week (seriously, you must make it), so I thought a nice, springy pea bruschetta would be yummy.

I also had recently read about a ceci (chickpea) bruschetta amuse bouche at Babbo, one of Mario Batali's places in NYC, and wanted to try that, as well. It's apparently made from chickpeas, tapenade, and balsamic vinegar. I had no tapenade, so I subbed some green olives and a few anchovy filets. Trust me--anchovies are NOT fishy. They are nutty and salty and delish. Don't leave them out!

So...my snacky dinner became a duo of bruschettas...or, more appropriately, due bruschette. [Say it DOO-ay broo-SKET-eh if you want to sound really authentic... ;)]


Spring Pea Bruschetta
I have to admit I didn't write a thing down when I made this, so this really isn't a recipe. It is a very rough outline of what I did...so when you make it (and you should!), just taste as you go and use your best judgement.

1/2 bag frozen peas
1 large clove garlic, roughly chopped
Zest of 1 lemon, divided
A glug of extra-virgin olive oil
1 to 1 1/2 tablespoons fresh lemon juice
Pinch Kosher salt
Few grinds black pepper
1 to 2 tablespoons grated Parmesan
1 French baguette, sliced diagonally into 1/4-inch-thick slices and toasted

In a small pot of boiling, salted water, blanch peas for 2 to 3 minutes. Drain peas and dunk in ice bath or run under cold water to stop the cooking and cool.

In a food processor (or even a blender), combine the cooked peas, garlic, half of lemon zest, lemon juice, salt, and pepper. Puree until completely smooth, adding olive oil if things look dry. Taste and adjust seasoning, then stir in Parmesan.

Brush toasted bread with a touch of olive oil. Spread pea puree onto toasts, evenly top each with remaining zest, and serve.

Ceci Bruschetta
This mix would be delicious served over a salad, or even tossed with pasta. Put the whole mix into a food processor with a touch of extra-virgin olive oil for a really yummy hummus-like dip. Oh, and I used plain old salad olives and they worked just fine. And one more note...I wouldn't serve this to guests standing up. The little beans love to roll away, and it's an eensy bit messy!

1 can chickpeas, well drained
4 teaspoons olive oil, divided
3 anchovy filets, finely minced
6 to 8 olives, green, black, or a mix, pitted (if necessary) and roughly chopped
1/2 to 1 teaspoon hot red pepper flakes
4 to 5 fresh basil leaves, chopped
Light splash balsamic vinegar
1 French baguette, sliced diagonally into 1/4-inch-thick slices and toasted

Preheat oven to 450˚. Spread the chickpeas onto a medium sheet pan. Drizzle with olive oil and toss to coat. Roast in oven 20 minutes or until beans are golden-brown and lightly crisp on the outside. Remove from oven and set aside to cool for 5 minutes.

In a medium bowl, combine the minced anchovies and olives. With a fork, mix thoroughly, breaking up any clumps. Place warm chickpeas in the bowl and toss. Add remaining olive oil, pepper flakes, basil, and balsamic, and toss to coat.

Lightly brush warm toasts with a bit of olive oil. Carefully spoon some of the chickpea mixture on top, and serve.

Little Crumb

This blog has mostly been about recipes, but my original plan was to write about food of all kinds...and not just focus on recipes. And since I've been kind of lazy in the kitchen this week, relying on old favorites and "splash of this, dash of that" kind of cooking, I don't have any recipes to share.

However, I do have the most delightful little place for any of you who love to look at pretty and yummy things. Behold, Miette.

Caitlin Williams and Meg Ray own two absolutely darling little shops in San Francisco...one is a bakery, Miette Patisserie, where they make delicious and perfect-looking cakes with fun names. (Debutante, Tomboy, Bumblebee...)


The girls' other shop, Miette Confiserie, is a candy shop modeled after the stunning candy-coated pastel shops in Paris. Miette (little crumb, in French) is one of those dreamy places that brings out the sugar-loving kid in all of us. Lovely.

Right from the Garden

Okay, not really...I only wish I grew asparagus and peas and basil in my backyard. I can't wait until I own my own place so I can go nuts with an organic garden. Until then, I'm working with a few pots and the chilly not-quite-spring weather here in Birmingham. So my green stuff comes from Publix. Either way, this dish I saw in the April issue of Gourmet looked fabulous, so I made it...and it really was superb. (The whole issue, dedicated to Italy, is the most gorgeous I've seen Gourmet look in a while. Definitely pick it up--you'll swoon over the photos and food.) The caption under the recipe says "what grows together, goes together" and that just couldn't be more right. Springy, fresh, light, but so flavorful, this is something I'll be making again and again this spring!


ASPARAGUS, PEAS, AND BASIL (PISELLI CON ASPARAGI E BASILICO)

Chowdahhh

Fresh, sweet corn, tender scallops, spicy roasted poblano chili...mmm mmm good. Corn chowder and seafood is a flawless pairing—it's light but still sufficient for a cool spring evening. You may recall that I am a big fan of chowders, and as delicious as the thick and rich ones are, I prefer the classic chowder flavors with a less-dense body. It's a healthier way to enjoy a favorite recipe, plus since spring is upon us, it just seems more appropriate.


Spicy Corn & Scallop Chowder
serves 4 as a first-course, or 2 as a main, with leftovers

For creaminess, I used 1/4 cup skim milk and 1/4 cup fat-free half-and-half. You could substitute whole milk, 2% milk, or a combination of skim milk and cream for similar results.

1 teaspoon extra-virgin olive oil
2 slices pancetta or lean bacon, diced
1 onion, diced
1 clove garlic, minced
Kosher salt and ground black pepper
½ teaspoon smoked paprika (optional)
½ cup dry white wine
3 cobs fresh corn, kernels removed and cobs reserved
1 roasted poblano pepper, chopped (method follows)
2 (8-ounce) bottles clam juice
1 cup chicken stock
1 medium Yukon gold potato, peeled and diced
½ pound bay scallops
¼ cup skim milk, divided
1 teaspoon cornstarch
¼ cup fat-free half-and-half
Garnish: fresh chopped cilantro

In a large stockpot, heat olive oil over medium heat. Add pancetta or bacon and cook until meat is crisp and fat has rendered. Remove pancetta with a slotted spoon and set aside. Pour off all but about 1 tablespoon fat (or leave it alone if there’s about that much in the pan). Add onions and garlic, season with a big pinch of salt and a few grinds of pepper, and stir. Cook until onions are beginning to soften and garlic is very fragrant. Add smoked paprika, if using, and stir to combine. Add wine and using a wooden spoon, scrape any bits from the bottom of the pot. Simmer 1 minute.

Add corn, cobs, poblano, clam juice, stock, and potatoes, and simmer, covered, about 15 minutes, or until potatoes are tender. Remove cobs and discard, then add scallops. Combine 1 tablespoon milk with cornstarch to make a slurry. Add half-and-half, slurry, and remaining milk, and simmer until scallops are fully cooked and chowder is lightly thickened. Top each bowl with reserved pancetta or bacon, and garnish with cilantro, if desired.

Roasted poblano: situate oven rack to highest position and preheat broiler. Lightly rub poblano with olive or vegetable oil. Line a small baking sheet with foil, place pepper on prepared baking sheet and place under broiler. Broil pepper until skin is beginning to char, about 5 minutes. Flip pepper, and broil about 5 minutes more, or until it is uniformly soft and skin is mostly brown and black. Remove pepper from oven, place in a paper bag (or in a bowl covered with plastic wrap). Set aside for 8-10 minutes, then remove stem from pepper, and peel away skin (it should come off easily). Cut pepper in half, remove seeds, and roughly chop.

Our Menu This Week

So sorry I haven't been posting recipes...the weeks get by me before I know it. I have a few recipes from last week I hope to get up this afternoon, and I'll likely have a few this week, too.

The spring equinox (the first official day of spring) is this Thursday. Hooray! I'm SO enjoying the lighter evenings, and the best part of that is I can actually start taking pictures of what we're eating to share with you. And Easter is this weekend, which means (on the surface, bien sur,) little girls in pretty dresses, clove-studded hams, lamb and mint jelly, egg hunts, chocolate bunnies, and jellybeans. If that's not enough to put a little bounce in your step, I don't know what is.

So have a fabulous spring week. And if you're making something delish, share it with the rest of us in the comments section!

Sunday - Corn & scallop chowder, salad
Monday - Corned beef & cabbage with scallion champ
Tuesday - Big salads with grilled shrimp
Wednesday - Angel hair with roasted grape tomatoes & broccoli
Thursday - Grilled tacos, salad

Spring is Near...

I'm so ready for it to be spring! The days are going to be lighter longer (finally!) and the weather is starting to warm up (if only by a few degrees). Accordingly, we've been craving lighter fare, with crisper flavors and more fresh veggies. Below, my salute to the start of the season.

Sunday - Seared fish (whatever looks freshest) with Jalapeno-Lime Sauce, sauteed spinach
Monday - Chicken Picatta, asparagus, couscous
Tuesday - Spaghetti with Checca Sauce, salad
Wednesday - Grilled chicken, Fresh Corn and Tomato Relish, salad
Thursday - Ginger Shrimp, Quinoa and Edamame