The Savorist

Fresh Orange Juice

2008-07-31T11:10:00.005-04:00

Well, it's official - The Savorist is moving to China. I just got back from a super relaxing vacation with my husband, we were able to visit both Shanghai (our future stomping ground) and Morocco.

I'll have more exciting recipes to come soon once I get a chance to try them out. But for now, here is a shoot out to a totally delicious and totally under appreciated drink, Fresh Squeezed Orange Juice.

I fell in love with breakfast again over this trip. I don't know if it was the endless amounts of food that the hotel in Shanghai prepped every morning or the simple and delicious Moroccan fair... but whereever we were, freshly squeezed OJ was always on the menu. I'm sorry but Tropicana just will not do anymore.

I won't even insult you with a recipe here - but when you get a chance pick up a bunch of fresh oranges and juice to your hearts content.

Grapefruit and Avocado Salad

2008-07-07T11:53:00.003-04:00

Over the weekend I was introduced to Grapefruit and Avocado salad for the first time. I'm always interested in summer salads that can sit out and survive the summer picnic/BBQ/outdoor event. This salad comes from my recently married friend Dave and it's the perfect accompaniment to any summer meal.

Grapefruit and Avocado Salad
1 lg. Grapefruit, segmented
1 lg. Avocado, diced
1 Tbs Balsamic Vinegar

Segment the grapefruit and toss with diced avocado. Squeeze any remaining juice from the grapefruit membranes over the avocado . Mix well, making sure to coat the avocado with juice on all side - this will keep it from oxidizing and turning brown. Toss with balsamic vinegar and serve.

My Cupcakes Bring All the Boys to the Yard

2008-07-07T11:30:00.002-04:00

So, I'm not going to lie... I make a mean cupcake and over the Forth of July weekend I decided to kick them up a notch with some kick ass Swiss Buttercream Icing . I picked up the recipe from fellow food blogger HowToEatACupcake. No joke this was the BEST cupcake I have ever made. The soft cloud of meringue-like icing sat on top of a moist crumbly cupcake. I couldn't resist topping them with blueberries and raspberries - it was Froth of July after all! The recipe below is a direct pickup from HowToEatCupcake, I wouldn't change a thing with this recipe - it's amazing!

Swiss Meringue Buttercream
Makes about 4 cups (enough to frost 24 cupcakes)

Ingredients
4 large egg whites
1 1/4 cups sugar
1 cup (2 sticks) unsalted butter, at room temp
2 teaspoons vanilla extract

Directions
Put egg whites and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes.
Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low; add vanilla extract and continue beating 2 minutes to eliminate air bubbles.

For Chocolate SMBC: Reduce vanilla extract to 1 teaspoon. Add 1/2 cup melted and cooled semisweet or bittersweet chocolate and 3 tablespoons unsweetened cocoa powder while beating on low speed.

Lobster Roll

2008-06-26T10:41:00.003-04:00

Nothing says summer like a good lobster roll. There are several rules to a good lobster roll.

Rule #1: Don't be stingy - I want to see huge claws of meat hanging out of my lobster roll.
Rule #2: Don't over mayo - you really don't need a lot . Just enough to bind everything together.
Rule #3: ALWAYS toast and butter your bun! It's the summer people - don't mess around.

This past weekend I was double fortunate to have several amazing lobster rolls AND attend the wedding of two great friends, Dave and Rachel. Cheers to Dave and Rachel, may your married life be filled with endless amounts of lobster rolls.

Lobster Roll
Serves 4

(4) 1 1/4 - 1 1/2 Lb Lobsters (yielding approx 32 oz of meat)
3 Tbs Mayo
1/2 C Celery, chopped finely
4 Hot-dog Buns, Toasted and buttered

Steam or boil the lobster until fully cooked, approx 12-14 mins.

Once the lobster is cooled and cooled roughly chop the tail meat and combine with claw meat in large bowl. Mix in mayo and celery. Add salt and pepper to taste.

Toast hot-dog buns and while still warm pile on lobster meat and enjoy immediately.

The Master Cleanse

2008-06-09T12:55:00.003-04:00

A little love for my friends who are suffering as they drink their meals for the next 10 days - don't feel bad for them - this is all self-inflicted!!!

A little suggestion for when times get tough... change things up a bite, I mean bit (opps sorry, Freudian slip).

Frozen Lemonade

Water
Lemon juice, fresh
Maple Syrup
Ground Cayenne Pepper

Follow your usual proportions and mix all ingredients to your liking. Pour lemonade into a shallow baking dish and place in the freezer (lemonade shouldn't be more than 1" deep int dish). Every 2 hours stir the lemonade with a fork, as it begins to solidify and freeze you can actually scrap the lemonade as you would a granita.

Enjoy!

Watermelon and Feta Salad

2008-05-16T11:29:00.004-04:00

Summer is just around the corner and the markets are stocked with summer fruits. Watermelon is one of my favorites and a bee-line to make childhood. I can remember so many summer days and nights chomping on giant wedges of watermelon, and having seed spitting contests with my brother and cousins. I'm happy to report that I have stopped spitting food for sport, and that I have discovered even more ways to enjoy this summer fruit.

Watermelon and Feta Salad
1 small - med Watermelon, cubed
1 4 - 6 oz package of Feta Cheese, cubed
1 Tbs Mint, julienned (could be substituted with parsley)
Salt and Pepper to taste
1 small Red Onion, optional
1/2 C Kalmata Olives, optional

Carve the watermelon in cubes, they should be somewhere around the size of a golf ball. Using your fingers, crumble the feta cheese. In a large bowl toss the watermelon and cheese. Sprinkle with mint, salt and pepper.

If using the red onion, slice into very thin ring using a mandolin and toss with salad.

If using kalamata olives, make sure they are pitted and slice in half, toss with salad.

Strawberries and Balsamic Vinegar

2008-05-16T11:14:00.003-04:00

Now that strawberries are in season, I'm seeing them all over dessert menus at my favorite restaurants. But I also like to enjoy them as an anytime snack. Here is an unexpectedly delicious way to bring out the intense flavor of the strawberry.

Strawberries and Balsamic Vinegar
1 Pt. Strawberries, hulled
1-2 tsp Balsamic Vinegar
Sugar to taste, Optional

Hull the strawberries. If they are not at their peak of sweetness you may want to sprinkle a little bit of sugar - this a a personal preference, I tend to leave it out. In a medium bowl (nothing metal - it oxidizes the strawberries and vinegar) mix the strawberries with the vinegar - adding 1 tsp at a time and tasting in between. Make sure that you're using your best balsamic vinegar, because it isn't being cooked, it needs to be the highest quality and best flavor.

The strawberries can be eaten right away, or they can be left to macerate in the fridge (should not be left in fridge for more than 1 hour as the strawberries will start to break down).

To serve, you can eat them right out of the bowl as a refreshing snack or dessert. The strawberries can also be quartered and served on some small toasts with goat cheese as an hors' dourves. They also make a fabulous topping for panna cotta.

Grilled Mexican Corn

2008-05-15T14:52:00.004-04:00

I love corn. I love corn bread, corn flakes, corn chips, corn ice cream (don't knock until you've tried it). But it's hard to beat fresh corn on the cob. It's a classic and perfect on it's own. However if you're feeling bold you have to try grilled Mexican corn. It works with the "grill everything" philosophy of the summer and is easy and delicious.

Grilled Mexican Corn
4 Ears of Corn, on the cob and shucked
2 Tbs Sour Cream
2 Tbs Mayonnaise
1/4-1/3 C Cotija, grated (you can substitute Queso Fresco)
Ground Chipotle
1 Lime, quartered into wedges

I pre-cook the corn either in boiling water (or honestly in the microwave wrapped in plastic for 2 mins/ear). On a hot grill, slightly char the corn on all sides.

While the corn is grilling, combine the sour cream and mayo in a small bowl.

Once the corn is grilled, spread the mayo and sour cream mixture liberally on all sides. I find a pastry brush is the best tool for th job. Sprinkle the corn with cheese (I like extra, but you can use as much or as little as you like). Lightly dust the corn with ground chipotle and spritz with lime.
Serve immediately.

Tuna Salad for Grown Ups

2008-05-12T16:26:00.007-04:00

Something about the spring really makes me want fried, greasy, buttery goodness. But we can't! Or at least not all the time. Here is a great salad that I have whipped up more than once recently and I'm still not bored of it.

Tuna Salad for Adults
1 large salad (meant for a dinner)
4-6 oz Tuna Steak 1" Thick
1 Romaine Heart
1/2 Avocado
1 Carrot, peeled and diced
1/4 C Feta Cheese, crumbled (I have also substituted this for Queso Fresco)
Salad Dressing (recipe below)

Rip the romaine into bite-sized pieces into bowl. Scoop out bite sized bits of the avocado and arrange on top of salad. Sprinkle with the carrot and crumbled cheese.

In a SUPER hot skillet (preferably cast iron or just use a grill) sear the tuna. I like to eat mine rare, so about 2-3 mins per side is good enough for me. Sliced the warm tuna into strips and arrange over the salad. Drizzle salad dressing over everything and serve immediately.

Chocolate Pie

2008-05-10T12:40:00.003-04:00

Falling in love with my husband was easy - falling in love with his family was even easier. I remember when I tasted his mother's chocolate pie for the first time - it was love at first bite. Ever since I have requested it at every family get together. It's a simple recipe and I have never met anyone that didn't love it. This chocolate pie recipe shouldn't be confused for chocolate cream pie or chocolate mousse. This is more of a chocolate custard and honestly, it's better than the aforementioned chocolate confections.

My Mother-in-law's Chocolate Pie
1 Graham cracker crust
4 0z semi-sweet chocolate
1/4 C butter
14 oz. sweetened condensed milk
2 eggs, lightly beaten
1/2 C very hot water, but not boiling
1 tsp. vanilla
pink of Salt

Preheat the oven to 350. Melt the chocolate and butter in the microwave, in 30 sec. increments. You don't want to nuke the chocolate all at once, it could burn and turn bitter.

In a large mixing bowl, combine the sweetened condensed milk and chocolate mixture. Stir in the remaining ingredients.

Pour filling into crust and bake for 40 - 45 mins. The pie is done with a toothpick is inserted and comes out clean. Let the pie cool for about 30 mins (this is the longest 30 mins of your life).

You can serve with whipped cream, but I like to eat it plain.

Fri-angles

2008-05-10T12:13:00.005-04:00

With mother's day around the corner, I feel it's only right to post about one of my favorite recipes that my mom would make my brother and me when we were kids. I have always loved to cook with my mom and anything that required some assembly just meant more time to talk and catch up. "Fri-angles" were named because they were fried and in the shape of triangles - very cryptic, I know. Using versatile wanton skins you can make a filling of almost anything, but she typically would use a base of ground beef, soy sauce and chopped broccoli.

Fri-angles

1 lb ground beef (you could substitute ground chicken or turkey)
1 small onion, chopped finely
1 package chopped broccoli, thawed (you could substitute for 1 C frozen peas or spinach)
1/4 C soy sauce
1 - 2 Tbs flour
Olive oil

In a sauce pan, brown the onions in olive oil. When translucent, add the beef and cook until there are no traces of pink bits. Add the broccoli. Depending on the fat content in the beef, you may want to remove some of the excess fat. Dust the flour over the meat and broccoli and stir. Add the soy sauce and stir until combined. The mixture should not be runny - the flour should soak up the soy sauce and help coat the meat. If it is still runny - add a bit more flour.

The meat filling needs to cool completely before making the fri-angles. The best way to cool is to spread the filling evenly on a cookie sheet and let sit for about 15 mins. You could let it set in the fridge as well.

Once the filling is cool, spoon about 1 Tbs into the center of square-cut wanton skins. Dip your finger into some water and moisten 2 adjacent sides of the square. Fold the square into a triangle and press the edges together. It's important that everything is sealed tightly to avoid spattering when fried.

In batches, fry off the fri-angles in vegetable oil. Serve immediately.

Any extra filling can be frozen and kept for several months.

Penne in Cream Sauce

2008-05-06T12:11:00.002-04:00

I had the pleasure of studying abroad in college and the even greater pleasure of living with my husband (boyfriend at the time) and college friend, Brian. We took turns cooking for each other and this was one of my favorite dinner's that Brian made.

Penne with Chicken and Cream Sauce
1 lb. Penne
1 Pint Heavy Cream
1 Chicken Bullion Cube
2 Chicken Breast, sliced
1/2 C Frozen Peas, optional

In a saucepan, brown the sliced chicken in olive oil . The chicken should be cooked all the way through and then reserved on a seperate plate.

In the same saucepan, discard any excess olive oil. Add cream and chicken bullion. With the back of a fork, mash the chicken bullion and stir into cream evenly. On low heat, constantly stir cream gently. After about 10 - 15 mins the cream will begin to thicken. It should coat the back of a wooden spoon. If using peas, add them to the cream now and stir until thawed and warm. Add the chicken back to the saucepan with cream sauce and toss with cooked penne.

Serve with a generous shaving of Parmesan cheese

The chicken can also be substituted with shrimp or nothing at all.

The peas are optional, but you could also use broccoli florets, spinach, or asparagus tips.

Dress Your Best Salad

2008-05-04T11:16:00.005-04:00

A homemade vinaigrette is so quick and easy that it just doesn't makes sense to use the bottled stuff. This recipe is my go-to. It's great for salad, but it can also be used to dress some grilled asparagus and dip for crudites.

3/4 C Olive oil
1/2 C Balsamic vinegar
1/2 C Maple syrup
1 Tbs Dijon mustard
1 Tbs Coriander, ground
Salt and Pepper to taste

Combine all ingredients in a blender and pulse until emulsified and thick. The vinaigrette can be stored in a sealed container in the refrigerator for months.

Mmmmmm, Mirin Sauce.

2008-05-04T10:57:00.004-04:00

Salmon with shallots and sweet mirin sauce is one of my favorite recipes for entertaining. It's great for a room full of hungry eaters or a quaint romantic dinner for two - not to mention kids love it! The sauce is so tasty that people always ask for more, so I usually make extra. I have also found that any left-over sauce can be kept frozen for quite a while.

Mirin Soy Sauce
(serves approx. 4, sauce can be doubled or halved easily)
3-4 Shallots, chopped
1 -2 Tbs Butter
3/4 C Mirin
2 Tbs Rice wine vinegar
2 tsp Soy Sauce

Salmon (I usually account for roughly 6 oz. person)

Optional: Sprinkle with chilies and scallions for garnish.

Saute shallots in the butter until soft and translucent, about 8 mins. Add the following 3 ingredients. Lower the heat and reduce the sauce until it reaches the consistency or maple syrup, about 10 mins.

Prepare the salmon to your liking: grilled, broiled, baked, etc.

Pour some of the sauce over the salmon to serve. Serve remaining sauce on the side.

Grill Master

2008-05-02T10:37:00.005-04:00

Whenever the weather starts to heat up, grilling becomes a religion. My husband literally looks for things to throw over the flame - I'm a little more reserved with my grilling decisions, but either way it's a good time and great for entertaining.

My most recent grilled object of choice was Lamb Kafta. They are easy to grill and so packed with flavor. It's also a great for a crowd - the recipe doubles very easily and it's no additional work for the chef.

Lamb Kafta
(served 2-4 ppl)
1 lb. ground lamb
1 red onion
3 cloves of garlic
3 Tbs Parsley, fresh
3 Tbs Mint, fresh
2 tsp Cumin
1 tsp Coriandor, ground
2 tsp Salt
1 tsp Pepper, freshly ground

In a food processor pulse the onion and garlic until it forms a pulp. Add the mint and parsley and pulse until finely chopped.

In a seperate bowl, combine meat with remaining ingredients and onion mixture.

On skewers, form the meat into 3" sausage shaped links. You should be able to a couple pieces on 1 skewer.

With the grill hot, place skewers directly over the flames. Let sit for couple minutes and then roll them over a quarter turn, repeat 3 more times. You should have grill marks all the way around the meat.

The kafta is great served hot over some couscous or with a cool yogurt and mint dipping sauce.

Beet It!

2008-05-01T14:53:00.003-04:00

I'm not sure why, but only recently have I become a huge fan or beets. I'm not really sure why it's taken me so long to try these wonderfully rich roots, but since then, I have never met a beet I didn't like. On recent trip to Fairway I picked up some golden beets. It's such a nice unexpected color compared to it's loud purple cousin. My favorite way to prepare beets is probably the simplest.

Roasted Golden and Purple Beets

- Golden beets, peeled
- Purple beets, peeled
- Olive oil for drizzling

Heavy-duty aluminum foil

Lay peeled beets in a double layer of heavy-duty aluminum foil . Don't combine beets of different colors, the purple beets with dye anything in it's vicinity. Create a foil pouch for the golden beets and a separate pouch for the purple beets. Drizzle the beets with a little olive oil. Tightly seal the pouches and place directly on the racks of a 400 degree oven.

The beets should cook for at least 35-40 mins. Depending on their size, cook time may vary. You can tell when they are done cooking when a knife easily slides into the middle of the beet.

To serve, slice beets and sprinkle with your favorite salt. I like using Hawaiian salts for their black color and stark contrast against the beets. They can be served warm or at room temperature.

Spaghetti Carbonara

2008-03-17T15:22:00.003-04:00

It's so fast and so delicious. I could have this for dinner every night, no exaggeration. There is many a night when I get home from work late and I'm starving - Spaghetti Carbonara is the perfect way to fend off the urge to order take out. Most restaurant Spaghetti Carbonara I find to be too rich and heavy - traditionally the recipe does not call for any cream or milk. Actually, the way to achieve the silky creaminess is actually through the egg. The heat of the cooked pasta actually cooks the eggs and together they make a gorgeous silky sauce that perfectly coats the noodles. There are only a few ingredients, which is all the more reason to make sure that they are of the best quality possible. All you need are eggs, Parmesan cheese (make sure it's the good stuff), onion, bacon (I like thickly sliced and very smoky), and spaghetti, sometimes I add peas. I don't always have bacon around, but when I do I make sure to save the rendered bacon fat (it can keep in the freezer for months).

Spaghetti Carbonara
Serves 1-2 ppl
1 egg, beaten
1/2 C finely grated Parmesan cheese
2 slices of bacon (or 2 Tbs bacon fat)
1/2 chopped yellow onion
1/2 Lb spaghetti
Salt and pepper to taste

Boil a large pot of salty water. When the water comes to a raging boil throw in the pasta and cook until al dente.

Meanwhile, cook the bacon until crispy (see previous post on perfectly cooked bacon). Once the bacon is cooked, remove and set aside. Add the chopped onion to the bacon fat. Cook the onion until slightly browned. At this point you can add frozen peas. Salt and pepper to taste (remember that the bacon contains a good amount of salt so you will need less than usual).

In a large bowl beat together egg and cheese.

When the pasta is done drain and reserve 1 C pasta water. Vigorously toss the pasta with the egg mixture. Add the onions and peas. If the pasta seems too dry add some of the pasta liquid 1-2 Tbs at a time.

Serve immediately with some grated Parmesan cheese.

Indonesian Soy Sauce - Nector of the Gods

2008-03-07T13:53:00.006-05:00

I have never met a person who didn't love Indonesian soy sauce. It's the consistency of chocolate syrup and is sweeter than regular soy sauce. The best part is it's versatility. It goes with all meats and veggies, it can be drizzled on top as a finishing element or as a main sauce for the dish. There is something so wonderful and simple about drizzling it over some white rice. It can be difficult to find (at specialty Asian grocery stores) but it's usually dirt cheap and can last for a while.

Indonesian Meatballs
Inspired by (and never quite as good as) my mother in law's
1 lb ground beef
1 egg
1 Tbs onion powder
1 Tbs garlic powder
S & P to taste
Indonesian Soy Sauce

Mix the meat, egg, onion & garlic powders together in a medium bowl. Add some salt and pepper to taste. Cook off one mini-meatball and test for seasoning.

In batches, cook the meatballs (approx the size of golf balls) in a saute pan with a little bit of oil to help the browning. Once all the meatballs are cooked, drain any excess oil and return them to the same saute pan. Drizzle with enough Indonesian soy sauce to cover the meatballs. Continue to cook them together until the sauce becomes very think and coats the meatballs evenly. You may need to add more sauce at the end to create extra sauce.

Serve as a main dish with white rice.

Serve as an hors' dourves with toothpicks and some reserved soy sauce for dipping.

Mini Burgers... A Good Thing

2008-02-27T18:10:00.004-05:00

I'm always looking for bite-sized but filling hors' dourves for entertaining. It's always a plus when the majority of the work can happen ahead of time as well. I'm also a sucker for miniaturized versions of food (I heart mini M&Ms). But I also find that there is a slippery slope into the land of frumpy mini-foods - pigs in a blanket, mini quiche, etc. It was my quest to bring the class back to mini-burgers (aka slider). They are so cute and they can actually be filling (if you eat enough of them).

Mini-Burgers:
1/2 lb. ground beef
1/2 lb. ground pork
1/2 C. Peter Luger's Steak Sauce
1 - 1 1/2 Tbs. onion powder
1 - 1 1/2 Tbs. garlic powder
1 egg
Salt and Pepper to taste

Combine all of the ingredients together in a mixing bowl. Be sure not to over mix - it's best if you use forks to combine (I tend to over mix when I use my hands).

I like to use an ice cream scoop to form the patties and ensure they are all the same size. My finished patties were around 1 1/2" in diameter. Everything up until this point can be made in advance.

In a cast iron skillet cook the patties. I like using a cast iron skillet for this because of the nice crust it forms on the patties - I find the grill grates to be too large for the mini burgers.

To assemble, I used a nice spongy focaccia bread sliced in half with a healthy schmeer of blue cheese dressing (make sure it's a good one with actual pieces of blue cheese in it), baby arugula leaves, and a tomato slice.

As American As... Guacamole?

2008-01-30T13:20:00.000-05:00

As we all gather around our TVs this weekend to watch the most expensive commercials in the world, AKA the Superbowl, you can be sure to keep everyone cheering no matter the score with my famous guacamole. Here is my crowd pleasing recipe:

Guacamole
- 2 ripe avocados
- 2 Roma tomatoes, peeled and seeded
- 1/2 red onion (or 1 small)
- 1 Tbs fresh lemon juice (don't even think about using the stuff from the bottle)
- 1+ tps of salt (use to your liking, but i always find that it needs more than you think)

1. Pulse onion and tomatoes in the food processor until it becomes a uniform pulp.
2. Add avocado and either continue pulsing in the food processor or mash together with a fork (this really depends on the consistency that you like and how soft the avocados are).
3. Stir in lemon juice and salt.
4. Serve.

Go Giants!

The Art of Perfect Bacon

2008-01-09T18:50:00.000-05:00

When asked what my last meal would be, I always incorporate bacon, anyway, anyhow. It's salty, crispy, meaty, just wonderful in every way. Getting bacon to the perfect crispiness and browned evenly takes some patients and a lot of attention - but it's so worth it!

Here are my tips:
1. Keep the heat to medium. You need to be patient and let the pan warm up sufficiently and then add a couple strips of bacon at a time. You don't want to overcrowd the pan and cool it down.
2. Using a fork I continually press the bacon flat in the pan to keep it from curling up and cooking unevenly. This will also prevent the bacon from having small pockets of chewy fat. Sometimes I'll flip a single piece of bacon a couple of times just to make sure it stays flat and cooks all the way through.
3. I never drain the pan of excess fat. As the fat renders it actually starts to deep fry the bacon, which helps the browning even more. Don't be afraid - things with spatter, but if you can't stand the heat get out of the kitchen.
4. Enjoy!

Summer in January

2008-01-09T18:43:00.000-05:00

Sometimes you need a reminder that the summer will come again. This is especially true when the weather starts getting colder and all you want to do is snuggle up with a blanket on the couch.
An easy fix for me is Cucumber Water. It's easy and delicious and tastes like summer in a glass. You can make it by the glass or pitcher, just add a couple of cucumber slices to your water , you'll be amazing how much flavor it imparts.

Oh My Grits!

2008-01-03T21:05:00.000-05:00

After spending some time in Louisiana and North Carolina over the holidays, my obsession with grits and reached a new level. Not just any grits either, I have become quite the grits snob. Every time "Anson Mills" graced a menu I was ordering grits - which occurred at almost every meal. A favorite of mine is the all time classic - Shrimp and Grits. It's a heavenly match of creamy and buttery contending with salty and crispy.

In a land that believes there is no such thing as too much butter, I'm pretty much up to try anything, and I must say, I was never disappointed.

Holiday Smells

2007-12-20T11:44:00.000-05:00

One of the greatest things about the holidays is cooking for friends and family and filling your home with the wonderful smells of freshly baked holiday desserts. Even if you're not planning on serving a feast you can still enjoy the wonderful holiday aromas.

My mother always had a small pot on the stove bubbling away to fill the house with the aroma of warm cinnamon and holiday spice.

3-4 cinnamon sticks, broken in half
2-3 star anise
4-6 whole cloves
1/2 small orange, quartered (or 1 clementine halved) with peel

Combine all ingredients in a small sauce pan and fill with just enough water to cover. Set on the stove and let simmer.

Not You're Mother's Brussels Sprouts

2007-12-19T12:43:00.000-05:00

If you haven't discovered, or re-discovered these delectable treats yet, you're missing out. They have become a staple side dish for many of my dinners - I have even entertained with them. Turns out these mini-veggies are packed with flavor and roasting them with olive oil and shallots (or onion) really makes them shine. All that is needed is a little salt and pepper.

2 lbs Brussels Sprouts, halved (remove any loose leaves)
4-6 shallots, sliced
Olive Oil to coat
Salt and Pepper to taste

Roast for approx 30 mins at 375, turn about half way through cooking.