Onion Dip

See the chip bowl and the dip with it (in the silver bowl and in the bowl in front of the chip bowl)?

You NEED this dip in your life, my friends.  I made this for my Christmas cookie party and had rave reviews.  It is insanely good.

Onions are caramelized for about an hour (if you have more time to caramelizr them, go for it!).  After the onions are caramelized, you mix them into a combination of sour cream, mayonnaise, and cream cheese (AKA the trifecta for a great dip).  The dip is seasoned with salt and pepper, and just a bit of cayenne.

Serve this with some great chips, and you’ll be the hit of the party.  The leftover dip will be perfect over a steak sandwich.  After you try this dip, you’ll never want to buy a premade onion dip again.

Onion Dip
Yields 3 cups

Ingredients:
1/4 cup or half a stick of butter
1/4 cup extra virgin olive oil
3 large sweet onions
1/2 cup sour cream
1/2 cup mayonnaise
4 oz. cream cheese, room temperature
1 tsp. salt
1/2 tsp. cayenne pepper
More salt and black pepper, to taste

Directions:
Cut the onions in half and slice them into thin 1/8 inch half rounds.  In a large sauté pan, heat the butter and oil over medium heat.  Add the onions and salt, and sauté for 10 minutes.  Reduce the heat to medium low and continue to cook for about an hour until the onions become more brown and caramelized.  Remove from heat and allow to cool.

In a large bowl, add the cream cheese, sour cream, and mayonnaise, and using an electric hand mixer, beat until smooth.  (Alternatively, you can use a stand mixer with the paddle attachment.) Add the onions and the seasonings.  Serve at room temperature.

Source: Ina Garten’s Barefoot Contessa  

Creamy Cheesy Polenta

Creamy cheesy polenta is a perfect side dish for any saucy meat or ragu.  Polenta can often turn out like cornmeal mush, but this recipe is quite the opposite. This will enhance your main course with the combination of cheese, richness from mascarpone, and garlic spinach.

You know how you can get those stretchy strands of cheese when a dish is full of melted cheese? Yeah, this polenta does that with the combination of parm and pecorino romano. Winner winner!

Creamy Cheesy Polenta
Yields 6-8 servings

Ingredients:

4 cups broth or stock (veggie or chicken)
3 cups water 
2 tablespoons extra virgin olive oil 
2 cloves garlic, minced 
1½ cups polenta 
1 teaspoon salt 
1½ cups freshly grated Parmesan Reggiano cheese 
1 cup freshly grated Pecorino Romano cheese
8 ounces mascarpone cheese 
3 tablespoons butter 
5 ounces baby spinach

• Directions:
• In a Dutch oven or large saucepan, bring the broth, water, extra virgin olive oil, and garlic to a boil over medium high heat. Bring the heat to medium low, and add in the polenta. Whisk so it doesn’t clump. Add salt and cook for 5 minutes; stirring occasionally (switch to a spoon for stirring).

• Mix in the three cheeses and butter. Cook for 3 minutes stirring often. Then, fold in the spinach and cook until wilted, about 3 minutes longer. Remove from the heat and serve immediately.
  
  Source: Giada’s Italy by Giada Di Laurentiis

Pancetta Caramelized Onion Dip

One of the hit appetizers at my Christmas cookie exchange was my pancetta onion dip (pictured in the red tin).  Every year, I like to do make a few appetizers that are a twist on traditional appetizers.   I think no party is complete without some type of dip, and onion dip is always a hit!  My take on the standard onion dip was to make a caramelized onion dip with pancetta.

Caramelized onions takes a lot of time, but it is so worth the time it takes to coax the flavor out of the onions.  I prefer to use oil instead of butter when caramelized onions because butter had a tendency to burn.  When cutting your onions, you don't want to make them too thin because they will burn faster and stick the pan and dry faster.  Adding pancetta also makes the dip even more addicting.

I used full-fat Greek yogurt and added in a little creme fraiche with it.  You could use sour cream instead of the Greek yogurt and also skip the added addition of creme fraiche.  The dip was not tangy at at all from using yogurt, and it had a nice creamy consistency.

I had pita chips and celery to serve with the dip, and people even topped the gougeres (French style cheese puffs) with the dip.  Enjoy!

Pancetta Caramelized Onion Dip
Yields enough for a party!

Ingredients:
12 oz. full-fat Greek Yogurt (1 container)
3 tbsp. creme fraiche or sour cream (optional)
2 tbsp. extra virgin olive oil
4 oz. diced pancetta or bacon
3 tbsp. chopped fresh chives
1 large onion, diced (1/8" cubes)
3/4 tsp. salt

Directions:
In a large skillet over medium heat, add the olive oil.  Allow the olive oil to heat for a minute, and then add the onions and reduce the heat to medium-low.  Cook the onions slowly for about 35 minutes, stirring periodically.  After 35 minutes, add the diced pancetta.  Cook on medium heat for another 10 minutes so the onions caramelize further in the pancetta fat.  Remove from heat and allow to cool.

After the onion-pancetta bacon has cooled, add it to a serving bowl and mix in the Greek yogurt, chopped chives, and salt.  Cover and refrigerate to allow the flavors to marinate.  Serve with chips and veggies of choice!

A Simple Sweet Justice Original

Butternut Squash and Ricotta Bruschettas

Ina Garten's new cookbook, Cooking for Jeffrey, recently came out.  In the introduction, she describes the act of cooking for someone as an act that says, "you're important enough to me to spend [this] time and effort."  For her, "Cooking is more gratifying and, frankly, more fun when I'm cooking for people I love."  I could not agree more!  This cookbook is a homage to her husband Jeffrey's favorites, and Ina's love and happiness for Jeffrey just exudes through every page of this cookbook.  It is really a fun and happy cookbook!

So many of her recipes are simple with an elegant twist, and today's recipe is just that: butternut squash and ricotta bruschettas.  Most of the time, we think of bruschetta as involving a tomato and basil topping.  Bruschetta itself is just grilled oil rubbed bread, and the toppings are endless.   

I love regular tomato bruschetta, but butternut squash takes it to a whole new level.  It's a great appetizer for Thanksgiving!  

I'm not a fan of pumpkin, but I do like butternut squash.  Butternut squash has a sweeter, nuttier flavor compared to that of pumpkin.  In this recipe, butternut squash is roasted and then combined with caramelized onions.  You put a layer of ricotta cheese on toasted bread and then top it with this roasted butternut squash goodness.  YUM!

Butternut squash can be a pain in the arse to cut up.  Don't let that deter you from making this and so many other butternut squash dishes!  In the produce section of most grocery stores, you can find nicely diced butternut squash.  I've seen it at Trader Joe's, Whole Foods, and even Costco.  

Happy cooking!

Butternut Squash and Ricotta Bruschettas 

Yields 6+ servings (depending on bread)

Ingredients:

1 lb. butternut squash, peeled and diced into 1/2-3/4 inch. cubes

2 sweet yellow onions sliced

2 tbsp. butter

2 tbsp. apple cider vinegar

2 tbsp. maple syrup, apple cider, or apple juice (I used maple syrup)

1/2 tsp. crushed red pepper flakes

Extra virgin olive oil (or "good olive oil" as Ina calls it)

Salt and pepper, to taste

1 loaf bread (I used a french baguette, Ina calls for 6 1/2 inch thick rustic country bread)

1 1/2 cups ricotta cheese

Directions:

On a large baking sheet, place the squash, 2 1/2 tbsp. extra virgin olive oil, 1 tsp. salt, 1/2 tsp. black pepper, and the red pepper flakes, and toss to combine and spread in one layer.  Roast for 15 minutes, and then remove from oven to toss once with a spatula.  Return to oven for another 15 minutes to continue roasting until the squash becomes very tender and begins to brown on the edges.   (Total roasting time is 30 minutes.)

While the squash roasts, heat the butter and 1 tbsp. extra virgin olive oil in a large sauté pan.  Add the onions and cook over medium heat for 12 to 15 minutes, stirring periodically, until golden.  Then, add the apple cider vinegar and maple syrup, and simmer for about five minutes until the liquid is reduced.  After the squash finishes cooking, add it to the same sauté pan with the onions and mash it lightly with a dinner fork or a wooden spoon.

To assemble the bruschetta, spread a thick layer of ricotta on each bread slice and spoon the squash mixture on top.  Sprinkle with salt and enjoy!

** Note: I would recommend toasting the bread before assembling the mixture on it.  To toast the  bread, brush with olive oil, sprinkle with salt and pepper, and toast in a 350ºF oven for 12 minutes.

*** You can also prepare the butternut squash mixture ahead of time and refrigerate for up to 2 days. Reheat on the stove by adding a few tablespoons of apple cider, if desired.

Source: Ina Garten's Cooking for Jeffrey

Peas and Pancetta

Out of all of the 200+ channels that I receive through my cable television subscription, the Food Network is on the most often in my house.  I usually have the Food Network on while I'm doing things in the house as background noise.  The news is depressing and not very uplifting, but food shows are much happier!  I've been enjoying all the shows that are focusing on the spring seasonal fruits and vegetables.  On a recent Easter special, Giada did a recipe for peas, pancetta, and prosecco.

It sounded simple and elegant.  Ninety-eight percent of the time, when I make veggies for sides, I don't really do much to them, only adding maybe a little butter or lemon pepper.  With all the great peas in season, now is the time to make this dish.   The fresh peas are so much more flavorful than the  canned or frozen versions, and they have a bit of a crunch since they are fresh.  The pancetta and cheese add the right amount of saltiness.  Besides, pancetta makes any dish better!  Using leftover ham would also be a great option.  The white wine and onion powder are subtle but enhance the fresh flavors.

If you live near a Trader Joe's, they have bags of fresh peas along with diced pancetta that make this recipe even more easy peasy.

Peas and Pancetta
Yields 4 servings

Ingredients:
1 10-oz. bag of fresh or frozen peas
4 oz. diced pancetta
1 tbsp. butter
2 tbsp. white wine or prosecco
1/2 tsp. onion powder
2 tbsp. grated Parmigiano-Reggiano
Salt, to taste (note, I did not add any salt because the pancetta was salty enough)

Directions:
Put peas into heatproof bowl.  Boil four cups of water, and pour water into the bowl containing peas.  Leave peas in hot water for three minutes, and then drain.

In a small saucepan, melt butter, and then add pancetta.  Cook over medium heat, and stir until pancetta is cooked.  Then, drain the grease from the pancetta.  Return the pan to the stove, and adjust temperature to medium.  Add the peas and onion powder.  Cook for about three minutes, and then add the wine, and increase heat to high.  Cook for another two minutes, and then remove from heat.  add the cheese and any salt to taste.

Source: Adapted from Giada De Laurentiis

Creamed Pearl Onions

It's a good mail day when a cooking magazine arrives in the mailbox.  Yes, it's the little things that make me happy.  :)  I always do a quick skim of the magazine, but then I take a deeper dive on the week ends when I have more time.  One of my favorite Saturday afternoon activities is just sitting back with a cup of tea and going through cookbooks and cooking magazines.  This past Saturday brought snow to Denver, so it was a great time for me to catch up on cooking magazines since I had fallen so behind!  The Thanksgiving issue of Bon Appetit featured an interview with Thomas Keller, and Thomas Keller shared his mother's recipe for creamed pearl onions.  

Thomas Keller initially started out as a back-up chef working for his mom, who was a restauranteur.  Since then, Thomas Keller has been awarded three Michelin stars for two of his restaurants, and his pistachio macaron at the Bouchon Bakery in New York was the best macaron I've ever had.  He's a talented chef who knows good food.  When I saw his mom's recipe in Bon Appetit,  I had a feeling it would be a good one, and it looked so very simple.  

This was my first time cooking pearl onions.  One of the many things that I love about getting my Door to Door Organics boxes is that it makes me try things that I normally wouldn't cook.  When I saw that pearl onions were in my box for the week, I was happy to finally try cooking them!  These creamed onions were simple and delicious.  The onions become tender and are served in a nice, thick, and creamy sauce.  This makes a great side dish during the holidays, but it is also an elegant side dish that you could even serve with pork or salmon dishes.  I'm sure you could even use frozen pearl onions so you could avoid the hassle of peeling, too.  Enjoy!

Creamed Pearl Onions

Yields 4 servings

Ingredients:

2 cups peeled pearl onions

2 cups chicken stock

1 1/2 tsp. granulated sugar

1/4 tsp. sea salt

2/3 cup heavy cream

1 tbsp. minced chives

Salt and pepper, to taste

Directions:

Combine the pearl onions, chicken stock, sugar, and salt in a medium saucepan over medium heat.  Simmer until all of the liquid has evaporated and the onions have become tender, about 15 to 20 minutes.  Then, add the heavy cream and cook until the cream has thickened.  Stir in the chives and season with salt and pepper before serving.  

Source: Thomas Keller and his mom 

Butternut Squash and Vanilla Risotto

This is one of my favorite autumn recipes to make.  It's creamy and rich, yet nutty and sweet.  I often will make this for dinner parties in the fall.  My friends have described it as "BEST RISOTTO EVER," "I'd marry this risotto," and "Risotto coma."

Risotto may be more time consuming than most pasta dishes, but it is not difficult.  The delicious outcome is most definitely worth the stirring and standing.  Risotto often includes wine as an ingredient, and making risotto is even better when you have a glass of wine in hand!

The rice becomes creamy as the dish slowly simmers.  All of the flavors just meld so well together; you have the sweet tastes from the vanilla and squash contrasted with the onions and the salty Parmesan cheese. The sautéed onions really take on all of the risotto flavors nicely.  The vanilla is not overpowering and adds just a subtle sweetness.

Adding crushed slivered almonds or pancetta, roasting the butternut squash, or even throwing in some sage would be great ways to enhance the flavor of this already delectable risotto.

Butternut Squash and Vanilla Risotto
Yields 4 main course servings or 6 side dish servings

Ingredients:
4 cups vegetable or chicken broth
1 large vanilla bean
3 cups butternut squash cubes, peeled (1" width)
3 tbsp. butter
1 onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup white wine
1/2 cup freshly grated Parmesan
Salt, to taste
Chives, to taste

Directions:
In a medium saucepan, warm the broth over medium-high heat.  Cut the vanilla bean down the middle, scrape out the seeds, and add the seeds and the bean to broth.  When the broth begins to simmer, reduce the heat to low.

Add the butternut squash cubes to the summering broth and cook until tender, about 5 to 7 minutes.  Using a slotted spoon, remove the butternut squash to a bowl, and reduce the growth to a low heat and cover to keep warm.

In a large heavy saucepan, melt 2 tablespoons of butter over medium heat, add the onion, and sauté until tender, about 5 minutes.  Add the rice, and stir to coat with the butter.  Then, add the wine and simmer until the wine is completely evaporated.  After, add 1/2 cup of the simmering broth and stir until completely absorbed, about 2-4 minutes.  Continue cooking the rice and adding the broth 1/2 cup at a time.  Allow the rice to absorb the broth before adding more.

After the broth is added and absorbed, remove the vanilla bean, and turn off the heat.  Gently stir in the butternut squash, Parmesan cheese, the remaining tablespoon f butter, and any desired salt.  Transfer the risotto to a serving bowl and sprinkle with chives.

Source: Giada De Laurentiis

Herb Sausage Stuffing

Every year, the legal department at work does a Thanksgiving potluck.  It's sort of a big deal!  People talk for a few weeks in advance about what they want to bring.  Even those no longer with my company talk about how they miss it.  When I left the company for two years, I used to receive text messages with pictures from the potluck.  :)  I am back at the company, so I was excited for this year's Thanksgiving potluck!  The sign-up sheet went out via e-mail on a Monday morning, and within an hour or so, just about everyone responded.

The day before the big feast, we had a cancellation, unfortunately, and needed stuffing.  Since I've been trying to do more Thanksgiving inspired recipes, I volunteered to bring stuffing.

Stuffing is one of those things that you can just wing it and add whatever you want.  I'm not a turkey fan (I know, weird, right?), so I go for stuffing with meat.  My mom always put breakfast sausage in her stuffing, so that's what I did here.  I dried the bread so that the bread cubes could better absorb the seasoning and other flavors.  The sausage added some nice texture without overpowering the herb flavors.  The stuffing turned out nice and moist and had that "Thanksgiving taste."

It was a great feast.  Lawyers can cook!  We had turkey, stuffing, gravy, mashed potatoes, sweet potatoes, green bean casserole, Brussels sprouts with pancetta, corn pudding, butternut squash lasagna, cranberry sauce, two different salads, Hawaiian rolls with Irish butter, cheese and crackers, chocolate cupcakes, pecan pie, pumpkin pie, ice box cake, bundt cake, and cookies.  Yep, nobody went hungry.

This recipe makes a lot of stuffing, so you can certainly scale it down.  Be creative with stuffing--try different breads or swap in Italian sausage.  It's tough to go wrong. :)

Herb Sausage Stuffing
Yields 20-25 servings

Ingredients:
2 lb. bulk breakfast sausage (do not use precooked)
2 French baguettes, sliced into cubes
4 cups celery, diced
2 medium sweet onions, diced
1.5 tbsp. granulated garlic
1/2 cup (8 tbsp. or 1 stick), butter with 4 tbsp. sliced into pats
1 tbsp. dried sage
1 tbsp. dried rosemary
1 tbsp. dried parsley
1 tbsp. dried thyme
1 tbsp. dried oregano
1 tbsp. dried Italian herbs
1 can chicken broth/stock or 1 1/2 cups chicken broth/stock
Salt and freshly ground pepper, to taste

Directions:
Preheat oven to 225ºF.  Place bread cubes on baking sheets and bake for about 20 minutes, or until dried but not brown.  Set aside to cool, and then increase oven temperature to to 350ºF.

In a large skillet over medium heat, cook the sausage until browned, about 10 minutes.  Transfer the sausage to a large bowl with a slotted spoon.  Discard the fat or add it back to the pan, and melt 1/4 cup (or 4 tbsp.) butter in the same pan.

Add the onion and celery and cook, while stirring occasionally, over medium heat until soft and translucent, about 7 to 10 minutes.  Add the dried herbs, salt, and pepper, and stir until the herbs are dispersed.  Transfer the vegetables to the bowl, and combine.  Then, add the bread cubes.  Pour the chicken broth over the bread cubes and gently toss.

Place the mixture in a buttered large pan (I a used 13 x 9-inch pan), dot with pats of butter, cover with foil, and bake for about 30 minutes.  Remove the foil, and continue baking for another 15-20 minutes, or until a golden crust forms on top of the stuffing.

Source: A Simply Sweet Justice Original

"Cranpompear" Sauce (Cranberry Sauce)

Thanksgiving is three weeks away!  What is your favorite Thanksgiving food?  Over these next few weeks, I'll be sharing some Thanksgiving recipe ideas.

Cranberry sauce is one of the classic Thanksgiving foods.  Many people have a crush on cranberry sauce from the can and are often reminded of childhood memories of the "canberry sauce."  Personally, I'm partial to cranberry sauce made from scratch.

I'm calling this cranberry sauce "Cranpompear Sauce" (say it with a French accent because it will sound even better).  This is a variation on the classic jelly style cranberry sauce combining some of the great fruits in harvest right now: pomegranates and pears.  The classic tart cranberry taste is still there, but the pomegranate seeds add a sweet-tart pop of flavor while the pears add a creamy mild sweetness.  Most cranberry sauces often have booze or juice added during cooking, so I added "adult grape juice" (red wine).  Adding any juice would work - just use what you have on hand.

I cooked this in my bread maker.  My bread maker has an option to make jams/fruit sauces, and the fruit sauces always turn out so well.  It's nice to throw everything in and let the bread maker do the cooking.  Besides, it makes me feel like I'm getting more use out of the bread maker, too.  This can just as easily be cooked on the stovetop with equally good results.  If you are stirring it over the stove, you can always pour yourself a glass of the "adult grape juice" that you use in the cranberry juice.

The pomegranate seeds stayed whole and provide extra flavor and gave unique texture to the sauce.  The seeds softened during the cooking.  If you are looking to jazz up your cranberry sauce, give this a try!

"Cranpompear" Sauce (Cranberry Sauce)

Ingredients:
2 cups (7.5 oz.) fresh cranberries
Seeds from 1 medium pomegranate
2 ripe pears, diced
1/4 cup brown sugar
1/4 cup red wine, orange juice, pomegranate, or apple juice
2 tbsp. fresh lemon juice
1/2 tsp. allspice
1/4 tsp. cinnamon

Directions:
In a pot, combine all ingredients and bring to a boil.  Reduce heat to medium and simmer for 15-20 minutes until the berries have burst and the sauce is reduced and thickened.  

If using bread maker, insert all ingredients into bread bucket and set the bread machine to the "jams/jelly" option.

Serve hot or cold.

Source: A Simply Sweet Justice Original

Tomato Risotto

Tomatoes pair so nicely with carbs.  Pizza margherita, classic marinara with pasta, bruschetta--you get the picture!  The tomato acidity is balanced with subtle sweetness, and it just pairs perfectly with the starchy carbs.

I had a pound of fresh, juicy, picked-from-the-vine heirloom tomatoes sitting on my counter.  It is tough to beat the flavor of a freshly picked heirloom tomato.  Heirloom tomatoes have fun names, such as Brandywine, Green Zebra, Cherokee Purple, Germanhead, Kellogg's Breakfast, and Mister Stripey (AKA Tigerella).

It took me a few days to decide what to make with them!  When I found a box of Arborio rice in the back of my pantry (hidden treasures!), I knew it was time to make risotto--especially since I have never made a tomato risotto.  (Besides, I hadn't made risotto for a long while!)

When making this dish, I wanted the tomato flavor to stand out.  I pureed the tomatoes with garlic and then heated them in a skillet.  The heat helped bring out their flavor, and you could smell the tomato aroma!  I used my normal "wine/chicken stock" technique when cooking the risotto rice.  You could easily sub the wine for more chicken stock, but I'm always happy to open a bottle of wine in my house.   For me, cooking with a glass of wine is just so relaxing, too!  :)  To help make the risotto creamy, I added in a little bit of fresh mozzarella and Parmesan cheeses.  The fresh basil and red pepper flakes made that tomato flavor pop!

This would make a good side dish, or you can enjoy it as a main course.

Tomato Risotto
Yields 4 servings

Ingredients:
1 1/2 cups Arborio rice
2 tbsp. butter
3/4 cup white wine
2 cups chicken or vegetable broth/stock
16 oz. fresh tomatoes
2 large garlic cloves
1/2 tsp. Italian seasoning
3/4 cup freshly grated Parmesan Reggiano cheese
1 oz. fresh mozzarella cheese
3 tbsp. extra virgin olive oil
Fresh basil, to garnish
Red pepper flakes, if desired
Salt and pepper, to taste

Directions:
Cut the tops of the tomatoes, and scoop out the flesh for each tomato (juices and seeds included) and place into a blender with the garlic cloves.  Pulse until the mixture is lightly pureed with some chunks of tomatoes.  Heat a large skillet over medium high heat, and add two tablespoons of the olive oil.  Once hot, you can pour in the tomato puree.  Add the Italian seasoning, red pepper flakes, and a light sprinkle of salt and pepper, if desired.  Bring it to a simmer, and then reduce the heat to medium-low.

In a medium saucepan, heat the butter over medium heat.  Just as the butter starts to melt, add the rice.  Cook and stir the rice frequently until it is well coated in the butter.  Continue stirring the rice until it begins to turn golden brown.  After the rice turns golden brown, add the wine and stir until completely absorbed (about 2-3 minutes).  Once the rice has absorbed the wine, add the chicken stock in one cup increments, stirring until completely absorbed.

After the rice has absorbed all of the chicken stock, carefully transfer the tomato puree to the risotto pan.  Stir the risotto constantly so that it will absorb the tomato liquid.

Once the risotto has absorbed the tomato liquid, remove the pan from the heat.  Add in the cheeses and 1 tbsp. of olive oil.   Garnish with fresh basil, and add any additional salt and pepper.  Serve immediately.

Source: A Simply Sweet Justice original

Grilled Fries

Ever notice that during summer, simple things seem to make people so happy?  For instance, during the summer, a patio beer, an ice cream cone, or something grilled feels like such a treat.  Maybe it's because school is out, but people just seem to feel more free during the summer.  A Saturday afternoon during the summer…well, I probably don't need to say anymore.  The good weather just seems to motivate people to go out and enjoy life and appreciate the simple things.

There's something about a good burger with a side of fries that evokes that happy, relaxed summer feeling.

Instead of pulling out a deep fryer, turning on the oven, or grabbing a bag of chips for your trusty potato side, give grilled fries a try.  Grilling these fries is easy, and it is a healthier alternative than frying them.  The secret to good oven fries involves a water soak, and these grilled fries take the water soak one step further: you boil the potatoes until they are almost tender.  After, you toss them with oil, any seasonings, and grill 'em!

When it came time to grill the fries, I laid them on a sheet of foil on the grill.  I was worried about the wedges falling in between the grill grates and did not want to sacrifice fries to the BBQ gods.  If you lay the fries directly on the grill grates, I would suggest laying the wedges perpendicular so that they do not fall into the grates.

These fries are crispy on the outside and fluffy on the inside and have that slight char flavor that comes from grilling.

With a grilled burger, this meal just felt like summer.  Make these summer spuds happen!

Grilled Fries
Yields 4 Servings

Ingredients:
4 medium to large Russet potatoes
1/4 cup canola oil or extra virgin olive oil
Seasoning, to taste

Directions:
Bring a large pot of water to a boil.  Once the water is boiling, add the potatoes.  Reduce the heat to medium, and cook until the potatoes are almost tender.  Drain and dry the potatoes, and slice into 8-10 wedges (if the potato is larger, you'll get more slices).  Place the potatoes in a bowl, and toss with oil and seasoning.

Heat the grill to medium-high heat.  Place the potatoes on the grill, and be careful so that the potato wedges do not fall in between the grill grates.  (I placed the potatoes on a piece of foil over the grill grates).  Grill on one side until the potatoes begin to turn a golden brown and grill marks appear (about 3 minutes).  Flip the potatoes, and grill until the other side turns the same golden brown with grill marks.  Remove from grill and add any additional desired seasoning.

Source: Adapted from Kitchen Simplicity and Bobby Flay

Roasted Cherry Tomatoes

I recently took a cooking class with a chef/author (Fabrizia Lanza) who runs a cooking school (with a winery!) in Sicily.  (There will be more on this soon because it was such a special experience!)  The cooking school was started by her mother.  The cooking school is housed at Fabrizia's family home in rural Siciliy, and the home has been in their family since 1830.  The cooking school also includes vineyards and gardens.  I'll take a plane ticket now, please. :)

Fabrizia brought with a jar of special tomato paste: estratto di pomodoro.  It is a concentrated paste of tomato puree that is made from ripe sun-dried tomatoes under the Sicilian sun.  The tomatoes were grown and sun-dried at her family's estate.  The jar got passed around with spoons, and everyone took a little to try.  The tomato paste (it seems unjust to call it a "paste") was unlike the typical tomato paste.  It was a thick paste in a deep burgundy color, and the flavor was so intense, and a little bit goes a long way.

Since this cooking class, I've been on the search for authentic Sicilian tomato paste. ;)  I haven't found it yet, but the hunt is part of the fun, right?  Well, meanwhile, we are hitting the peak of summer, which means the tomatoes are ripe.

I felt inspired to cook with tomatoes since trying that Sicilian paste.  When cooking with tomatoes, I think that simple is good, and fewer ingredients are even better because it allows the tomato flavor to take center stage and shine.

It was time to try making oven roasted tomatoes.  With "simple is good" in mind, I tossed some cherry tomatoes and garlic gloves with some olive oil, salt, pepper, and basil, and I roasted this combo in my oven for about 2 1/2 hours.  You could certainly skip the garlic, but roasting the garlic helps infuse some additional flavor into those cherry tomatoes.  While the tomatoes roasted, my whole house had that wonderful tomato-garlic aroma.

These roasted cherry tomatoes will add bold flavor to any dish.  They will be great in pasta dishes, salads, or even just on their own.  Keeping the "simple is good" theme, I tossed some on some grilled flatbread with a drizzle of olive oil.  It made a great appetizer!

Roasted Cherry Tomatoes

Ingredients:
1 pint of cherry tomatoes
3-5 cloves of garlic
3 tbsp. extra virgin olive oil
Salt and pepper
Any other desired seasonings, like basil

Directions:
Preheat the oven to 250ºF.  Line a baking sheet with parchment paper, and set aside.

Slice the tomatoes into half, and put into a medium sized mixing bowl.  After you finish slicing all of the tomatoes, add the garlic cloves to the bowl, drizzle the olive oil over the garlic and tomatoes, and throw in a pinch of black pepper and about two pinches of salt.  (Add any other desired seasonings; I added about 1/2 tsp. of dried basil.)  Stir the tomatoes so that the olive oil and seasonings are well incorporated.

Pour the tomato mixture over the baking sheet, and place it in the oven.  You will bake the tomatoes for about 2 1/2 hours, so check on the tomatoes half-way and rotate them.  The tomatoes are done when they are very shriveled and look almost dry.  Plus, you'll know the tomatoes are done when your house smells good! :)

Enjoy them right away, or allow the tomatoes to completely cool before storing in the refrigerating.

Source: A Simply Sweet Justice original

Fava Bean Kale Spaetzle

Spaetzle, also known as spätzle, are soft egg noodles or small dumplings.  To me, spaetzle is an egg noodle-dumpling hybrid.  Spaetzle is lighter and smaller than dumplings but just a bit thicker than egg noodles.  

Spaetzle literally translates from German as "little sparrow" because the noodles/dumplings looked like little sparrow bird.  It is a southern German dish typically associated with the Baden-Württemberg state in Germany (also known as Swabia).  In Germany, it is often served a side dish, like rice or potatoes, and there is usually some sort of sauce to accompany it (because gravy makes everything better).

Growing up in a family with strong German roots (my grandparents immigrated from Germany), German dishes often made a number of appearances, especially during visits from my grandparents and the holidays.  There were a lot of German dishes that I did not enjoy growing up.  But, then again, do you really see kids eating and enjoying sauerkraut?  ;)  As I have gotten older, I now enjoy more German cuisine.  One dish that I always liked was spaetzle because it just had that "comfort food" taste.

During my recent trip to Germany, I enjoyed fresh spaetzle in its native motherland at a Swabian restaurant in Stuttgart.  My trip to Germany inspired me to learn more German recipes, and today's recipe is a twist on the traditional spaetzle.

Spaetzle is something that I've never made, and I happened to be flipping through my cookbook of the Denver restaurant Mizuna when I came across a recipe for fava bean spaetzle.  I was sold. ;)  The original recipe called for cilantro, which I did not have on hand, but I thought that kale word work as a substitution.  When I served this, nobody believed that this had kale in it because it had no bitterness.  Kale can often taste bitter (depending on the type of kale), but the nutty, buttery flavor of the fava beans, eggs, and flour helped mute the bitterness of the kale.    

Making spaetzle involves pushing dough through a spaetzle maker or a colander into a pot of boiling water.  If you use a colander, like me, be patient. :)  It takes a little elbow grease to push the dough through the colander, but your efforts will pay off when you are enjoying yummy spaetzle.  You want the batter to be thick enough to rest on top of the perforated surface of the colander so that it produces a firmer texture.

When I used a colander, I did it right above the pot of boiling water so that the spaetzle just went straight into the water.  The steam from the boiling water also helped make it a little easier to push the spaetzle batter through the colander.  The spaetzle would float to the top of the boiling water when they were done cooking.  After you finish cooking the spaetzle in the boiling water, you will then sauté it with a little bit of butter.

Guten appetit!

Fava Bean Kale Spaetzle (Spätzle)
Yields 4-6 servings

Ingredients:
2/3 cup fava beans
2 oz. kale
2 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/8 tsp. nutmeg
3 eggs, beaten
1/2 cup water
2 tbsp. butter
Salt and white pepper, to taste
Extra virgin olive oil, for drizzling

Directions:
Place a small pot of water over high heat.  Once it reaches a boil, add the kale and blanch it for about 2 minutes.  Remove the kale, but leave the water boiling.  Immediately transfer the kale to a bowl of ice water.  Drain the kale from the ice water, and reserve the ice water.  Place the kale in a blender or food processor.  You do not need to blend the kale yet.

Now, add the fava beans to the boiling water.  Cook the fava beans for about 3 minutes.  Remove the fava beans and transfer to the bowl of ice water.  Drain the fava beans, and add them to the blender or food processor.  Add just enough water to puree, about 1/4 cup.  If you need more water, add it in tablespoon increments just to make sure the puree will not become too watery.  Set the purée aside; you can leave it in the blender or food processor bowl for now.

In a medium bowl, mix the flour, baking powder, and nutmeg.  In another bowl, combine the fava-kale purée, eggs, and water.  Slowly add fava-kale mixture to the flour, and whisk until smooth.  Allow the mixture to rest at room temperature uncovered for 30 minutes.

Bring a large pot of water to a boil, and push the spaetzle mixture (about a cup at a time) through a colander into the water.  Bring the water back to a boil, and let it cook for 3 minutes.  Remove the spaetzle from the water with a slotted spoon, toss spaetzle with a little extra virgin olive oil, and spread it in an even layer on a baking sheet until ready to use.  Repeat the process until all of the batter has been used.  When ready to serve, reheat in a large sauté pan with butter, salt, and pepper.

Source: Adapted from Frank Bonanno's Mizuna cookbook, inspired by his restaurant Mizuna

Mashed Cauliflower

When the Atkins diet first came out, one of my uncles became really into it, so much so that he was nicknamed "Uncle Splenda."  My Aunt Colleen started making "mashed cauliflower" in lieu of mashed potatoes for him.  Uncle Splenda would rave about mashed cauliflower, while the rest of the family just shook our heads and ate our mashed potatoes.

I hate to admit it, but Uncle Splenda was right.  Mashed cauliflower is really good!  It tastes similar to mashed potatoes with a similar texture, but it is not as "heavy" as mashed potatoes, making it a lighter side dish.  You could serve it with a hearty chicken meal, and it paired nicely with the halibut that I grilled.

When I make mashed potatoes, I generally add about a quarter of a cup of a milk and butter combination.  Since that combination works for mashed potatoes, I decided to apply it towards mashed cauliflower.  A quarter of a cup equates to 4 tablespoons, so you could tweak that combination.  For instance, you could try 2 tablespoons of cream cheese with 2 tablespoons of butter, or even 2 tablespoons of butter, 1 tablespoon of cream cheese, and 1 tablespoon of buttermilk.  The possibilities to vary the flavor are endless!

This dish is light, fluffy, and creamy.  The butter produces the silky, rich flavor that makes it irresistible not to spoon another mound on your plate.  By pureeing the cauliflower in the food processor, it gave that smooth, fluffy texture that is reminiscent to mashed potatoes.  You could also use your hand mixer to "whip it good!"  

So, next time you don't feel like peeling potatoes, give mashed cauliflower a try.  You just may be surprised!

Mashed Cauliflower
Yields 4 servings

Ingredients:
1 medium head of cauliflower (or 1 lb. of cauliflower florets)
1 tbsp. milk or cream, at room temperature
3 tbsp. butter
Salt and pepper, to taste
1 tsp fresh chives or scallions, to garnish
Shredded cheese, optional

Directions:
Set a large pot of water to boil over high heat.  While waiting for the water to boil, clean and break the cauliflower into florets.

Once the water is boiling, add the cauliflower and cook for about 5-7 minutes, or until the cauliflower is tender.  A fork should easily pierce the cauliflower when it is done.  Drain the cauliflower and returned the drained cauliflower to the pot.  Cover the pot for 3 minutes.  During this time, the cauliflower will continue to steam, and any extra moisture will reabsorb into the cauliflower.  This helps prevent the cauliflower from becoming watery.  (Note: if the cauliflower still seems too moist, you can pat the cauliflower with paper towels to help absorb the moisture.)

In a food processor, puree the cauliflower with the milk/cream and butter until smooth.  Alternatively, you can use an immersion blender or even a hand mixer.  Garnish with chives and any desired shredded cheese, and serve warm.

Source: A Simply Sweet Justice Original, inspired by Aunt Colleen and "Uncle Splenda"

Forbidden Black Rice

Hello, friends!  This past month turned a bit crazy (but crazy-good!) with some business travel and a vacation.  It is great to be back!

The summer is just flying by, but I am hopeful that some of those lazy days of summer will be making more appearances for all of us.  Grilling helps with cooking on those lazy days, doesn't it?  While grilled veggies or a salad make for a great side to grilling, sometimes I want to try something different.  And, in comes forbidden black rice.  I saw this back on a winter episode of Giada De Laurentiis' Giada at Home series, and it looked like a great dish to try during the summer when those classic summer sweet fruits grace us with their presence.  

The stars of this recipe are black rice, peaches (or mangoes!), and green peas.  Now, a few years ago, I would have been skeptical about combining fruits and vegetables with rice.  Each ingredient brings something different to the table, and combining those very different ingredients can result in a creative taste party! :)  Grapeseed oil, rice vinegar (my mom's "magic" ingredient for homemade salad dressing), honey, and soy sauce help bring out the sweetness of these flavors while adding that right amount of savory.

Until making this dish, I had not tried black rice.  Over the past few months, I've been hearing more about black rice, and once I saw it at Costco (surprisingly, it was sold in a normal quantity and not in a 50 lb bag), I picked some up.  According to Chinese legend, black rice was so rare, tasty, and nutritious that only the emperors were allowed to eat it; hence, it was "forbidden black rice."  Times they are a-changin'!   Black rice has been giving  brown rice some competition.  Like brown rice, it is chock-full of antioxidants, and it has a nutty taste.  When you cook it, it turns more purple.  

Peaches weren't quite in season when I made this, so I substituted a perfectly ripe mango.  I love the pop of color that the peaches and the green snap peas add to the dish.  Besides adding some green, the fresh snap peas gave a nice crunch to the dish, and edamame would make a fantastic substitute, too.  

I look forward to trying more summer fruits and veggies in this fresh, flavorful, and colorful dish again soon!

Forbidden Black Rice

Yields 4 to 6 servings

Ingredients:

4 cups water

2 cups black forbidden rice

1 1/2-inch piece fresh ginger, peeled and finely chopped

2 tsp. kosher salt

1 tbsp. oil of your choice (such as coconut, canola, etc.)

2 1/2 cups (8 oz.) snap peas, trimmed and cut into 1-inch pieces

2 peaches, pitted and sliced OR 1 mango, sliced

For the dressing:

1/4 cup rice vinegar

1/4 cup grapeseed oil

3 tbsp. honey

1 tbsp. soy sauce

Directions:

In a medium bowl, whisk together the vinegar, grape seed oil, honey, and soy sauce until smooth.  Set aside.

In a medium saucepan, bring the water, rice, ginger, and salt to a boil over medium heat.  Reduce the heat to a simmer, cover the pan, and cook until the rice becomes tender (about a half hour).  Remove the pan from the heat, and then place the rice into a large serving bowl.  Alternatively, if you have a rice cooker, add the water, rice, ginger, and salt to the rice cooker and cook; after the rice finishes cooking, add it to a large serving bowl.

In a large skillet, heat the oil over medium-high heat.  Add the snap peas and cook, stirring frequently until slightly soft, for about 2-5 minutes.  Next, add the peach or mango slices to the skillet and cook for about 2 minutes.  Add the peas and the peaches to the serving bowl with the rice.  Pour the dressing over the rice mixture, and toss well.  You can serve this warm or at room temperature.  

Source: Giada De Laurentiis

Sweet Potato and Carrot Fries

Here is an easy way to combine two veggies into one yummy side: baked oven fries!  

Now, baked oven fries generally taste so-so and end up somewhat mushy.  However, I learned a tip from Cook's Illustrated that completely changes the taste of baked oven fries, and this actually makes for some legit baked oven fries. ;)

After you cut the potatoes, you blanch them.  Following the blanching, you drain the potatoes and then toss with oil.  The blanching helps with the texture because the hot water extracts the starch and the sugar.  Normally, starch and sugar harden in the oven, so the fries develop a hard shell with a mushy interior.  By extracting some of the starch and sugar, the potatoes then get more tender during baking.  The oil helps the fries kept that perfectly crisp texture.

As for the carrots, carrots get sweeter, tender, and caramelize when they are baked in the oven.  These sweet potato and carrot fries are crisp on the outside and soft on the inside.  These two healthy vegetables contain powerful antioxidants and are rich in vitamins A and C, making these fries make a healthy side dish that you won't feel guilty about!  

Sweet Potato and Carrot Fries
Yields 4-6 servings

Ingredients:
3 medium sweet potatoes, sliced into "baton"/fry shapes
3 large carrots, peeled and sliced into "baton"/fry shapes
6 tbsp. extra virgin olive oil or canola oil
Salt and pepper, to taste

Directions:
Preheat oven to 475ºF.  Put 4 tbsp. of the oil onto a large baking sheet, and tilt the baking sheet to the side so that the oil evenly coats the pan.  Set aside the baking sheet.

Place the sliced sweet potatoes into a large bowl, and cover it with boiling hot water.  Allow the potatoes to soak for about 25 minutes.  After the potatoes finish soaking, drain the water, and then wipe the bowl dry.  Spread the potatoes onto a clean dish cloth (or paper towels), and lightly pat the potatoes dry with another clean dish cloth or paper towels.

Add 2 tbsp. of oil to the large bowl, and then add the potatoes and carrots.  Toss the potatoes and carrots so that they are lightly coated with oil.   Next, arrange the potatoes and carrots onto the baking sheet in an even layer.  Cover tightly with foil, and bake for about 5 minutes.  Remove the foil, and continue to bake for about 15 minutes, or until the potatoes and carrots begin to slightly brown.  After the potatoes and carrots begin to brown, remove from oven and flip potato and carrot wedges using a spatula and tongs.  Continue baking for about another 10 minutes, or until the outside of the fries begin to crisp with slightly browned edges.

After cooking, transfer the fries to paper towels so that the oil can be absorbed, and season with any desired salt and pepper.

Serve and enjoy!

Source: Technique adapted from Cook's Illustrated; Recipe Inspired by Reboot with Joe

Slow Cooker Sweet and Sour Brisket and Roasted Fingerling and Carrot Coins

Simply Sweet Justice is smitten with the Smitten Kitchen cookbook.  Say that ten times fast.  ;)

At the Smitten Kitchen cookbook signing, Deb talked about her mother-in-law's famous brisket, and she has blogged about many different brisket recipes.  I never made brisket and thought it was time to give it a try.  Plus, this would be a perfect main course for my "Smitten Kitchen" dinner party with friends.

Deb recommended making the brisket a day in advance.  I put it together the night before and intended to put it into my large 7 quart slow cooker.  When I went to turn on the slow cooker, it did not turn out.  To no avail, I tried resetting fuses, trying different plugs, and blowing into the outlet and the plug (hey, blowing on Nintendo games used to work for me).  Rut roh!

Fortunately, when I moved into my first college apartment, my mom packed my car up with "treasures from home."  *cough cough, treasures being random things sitting in the garage that still worked and were useful, cough cough* One of these "treasures" was an old slow cooker that my mom brought to my elementary school potlucks.

Let the record state that these "treasures" now sit in the basement of my house since they still work and have some use.  Aaah, it all comes full circle.  This slow cooker is vintage and still works.  It was a lot smaller, so I had to slightly cram the brisket in there (oops!), but the brisket fit.

The brisket was well-devoured at my dinner party!  It was fork-tender and full of flavor.  The ingredients are all common ingredients that are likely sitting in your pantry, making this a great no-fuss recipe to have in your repertoire for dinner parties.

The roasted fingerling and carrot coins balanced the brisket.  The carrots helped bring out a little sweetness while the potatoes added some more savory to the dish.  It was a simple side dish to make, too.

It's hard to go wrong with "simple and a little sweet."

Slow Cooker Sweet and Sour Brisket and Roasted Fingerling and Carrot Coins
Yields 10-12 servings

Sweet and Sour Brisket
Ingredients:
5 lb. beef brisket
1 1/2 tsp. kosher salt, plus more for initial seasoning of brisket
Freshly ground black pepper
1 cup beef stock
3 tbsp. tomato paste
1/4 cup brown sugar, light or dark
1/2 cup red wine vinegar
4 tsp. paprika
2 tsp. Worcestershire sauce
1/9 tsp. red chili flakes
1 tsp. garlic powder
2 tbsp. onion powder

Directions:
Season the meat both kosher salt and freshly ground black pepper.  Whisk all of the remaining ingredients together in a bowl.  Place the meat in the slow-cooker, pour the sauce over it, and set it to cook on low for 10 hours.

After those 10 hours have passed, you can either transfer the brisket with all of the sauce to a baking dish or leave it in the removable pot of the slow cooker.  Leave the baking dish or the removable pot in the fridge for several hours (up to one day).  An hour before you are ready to serve it, preheat your oven to 300ºF, and then remove the dish from the fridge.  Alternatively, if you left the brisket in the removable pot of the slow cooker, you could put it back on low heat of the slow cooker.

To serve, carefully remove the meat from its sauce, and place it on a cutting board board.  Cut the brisket into 1/4-1/2 inch slices, and place the sliced meat back into the sauce.  Spoon the sauce over the meat.  Cover tightly with foil or with a tight-fitting lid, and reheat in the oven until bubbling at the edge.  Serve immediately.

Roasted Fingerling and Carrot Coins
Ingredients:
2 lb. fingerling potatoes, sliced into 1/2" coins
2 lb. large carrots (4-5), sliced into 1/2" coins
1/4 cup extra virgin olive oil
1 1/2 tsp. kosher salt
Freshly ground black pepper
2 tbsp. minced fresh dill, or any herb of your choice

Directions:
Preheat your oven to 400ºF.  Generously coat two large baking sheets with olive oil.  As evenly as possible, spread the vegetables onto the baking sheets and drizzle with any remaining olive oil.  Next, season with salt and freshly ground black pepper.  Roast for 20 minutes, and then use a large spatula to flip the vegetables.

Continue to roast for another 10 to 15 minutes.  When the vegetables are done, they will be brown and crisp at the edges.  The potatoes will be soft and fork-tender, and the carrots will be soft and not mushy.

Remove from the oven.  Season with additional salt and paper if desired, and then sprinkle with your herbs.  Transfer to a serving dish and serve immediately.

Source: Directly adapted from Deb Perelman's Smitten Kitchen Cookbook

Brussels Sprouts with Pancetta

Happy Thanksgiving!!  I hope you have a great Thanksgiving full of good eats, laughs with family and friends, and special memories.

This month, my blogging friends and I decided to have a Thanksgiving theme.   To me, the side dishes at Thanksgiving are always tastier than the turkey, so I am happy to share one of my favorite side dishes with all of you: brussels sprouts and pancetta!

This is a great way to get some greens in at Thanksgiving dinner.  The garlic adds the right amount of flavor, and the pancetta brings a whole new dimension to brussels sprouts.  To those who aren't fans of brussels sprouts, this recipe might change your mind!

You could easily prepare this dish the night before and then warm it up when you are ready to serve.  For another twist on flavor, try a splash of balsamic vinegar.

Make sure to check out the creative creations of my fellow bloggers over at the Deep Dish, the Orgasmic Chef, and From My Sweet Heart!  Happy Thanksgiving!

Brussels Sprouts with Pancetta
Yields 4-6 servings

Ingredients:
1 lb. brussels sprouts
4 oz. diced pancetta
3 garlic cloves, minced
3 tbsp. extra virgin olive oil
Salt and pepper, to taste

Directions:
Bring a large pot of while to a boil on the stove.  Add the brussel sprouts and cook for about five minutes.  Drain, and set the brussels sprouts aside.

In a large sauté pan, heat 2 tablespoons of the extra virgin olive oil over medium heat.  Add the garlic and sauté until the garlic is fragrant (about 2 to 3 minutes).  Then, add the pancetta and sauté until pancetta is cooked.

After the pancetta is cooked, add the brussels sprouts with the remaining tablespoon of extra virgin olive oil.  Cook until the brussels sprouts begin to lightly brown (about 3 to 5 minutes).  Season with salt and pepper, as desired, and serve.

Source: A Simply Sweet Justice Original

Cauliflower Garlic Bread

Flour: flower :: all-purpose flour: cauliflower.

How's that for a SAT flashback?

Now that I threw out a lame analogy, I owe an explanation.  You can use cauliflower to make garlic bread--sans regular flour.  And, cauliflower garlic bread actually tastes like garlic bread!  I managed to fool a few people into thinking it was the real McCoy garlic bread.

By ricing the cauliflower, you have your makeshift "flour."  The cauliflower is seasoned with the traditional Italian spices, and then you use an egg to bind the cauliflower mixture together.  The garlic, cooked on the stove, has a richer flavor.  You could mix some Italian cheese into the mixture before baking, and because you can never have enough cheese, you can also add some cheese to the "breadsticks" before broiling.  I did half of a batch with cheese and half without.

This is a yummy way to get in another vegetable serving.  Enjoy!

Cauliflower Garlic Bread
Yields 4 servings

Ingredients:
1/4 head of cauliflower (about 5 1/2 oz.)
2 tsp. extra virgin olive oil
3 cloves garlic, minced
1 egg, lightly beaten
1/2 tsp. oregano
1/4 tsp. parsley
1/4 tsp. basil
1/4 tsp. salt
1/4 tsp. pepper
Mozzarella or parmesan cheese, grated (optional)

Directions:
Using a food processor or cheese grater, grate cauliflower so that you have approximately 1 1/2 cups of riced cauliflower.  Put the cauliflower into a microwave-safe bowl and microwave (uncovered) for 10 to 15 minutes, stirring occasionally.  (Note: you will not need to add water.)  After the cauliflower has cooked, allow it to cool slightly.

While the cauliflower is being cooked in the microwave, heat the extra virgin olive oil in a large skillet with the minced garlic.  Cook until fragrant for about a minute.

After the cauliflower has cooled, add the garlic, egg, any desired cheese, seasonings, and the salt and pepper.  Stir to combine, and then spread it in the prepared pan.

Bake until the cauliflower begins to turn golden, about 30 minutes.  Line a baking sheet with a piece of parchment paper; use the parchment paper to lift the loaf out of the loaf pan and carefully flip it over onto the lined baking sheet (so that the bottom is on top).  Continue baking until golden, about 12 minutes.

Preheat the broiler.  Cut the loaf cross-wise into 1 1/2 inch pieces in width.  Slightly separate the pieces, and add any desired cheese on top.  Broil for a few minutes until the cheese is melted and golden.

Source: Adapted with modifications from An Edible Mosaic

Corn on the Cob with Chili-Avocado Butter

A friend and I recently visited some farm houses in Boulder.  The farms were full of fresh produce, and everything was grown right there.  Boxes of freshly picked items were being unloaded as we browsed all the neat things available.  The corn had a sign that said "sweet peach corn," and while paying for the corn, the farmer said, "This will be the sweetest corn you've ever had!"

My thoughtful dad once sent me a great grilling cookbook full of creative ideas.  (When I first got my grill, I was a little worried about doing something wrong and burning my house down.  Aah, a first time homeowner's paranoia.  I think my dad sent me the cookbook to help me get past that.) ;)

Butter, salt, and pepper are a classic flavor combination for corn on the cob.  Since I was expecting this corn to be sweet, I wanted to do something to really bring out the flavor, so I turned to my handy grilling cookbook for inspiration!

By brushing the corn with the Italian salad dressing and then grilling it, the salad dressing flavor really livens up the flavor of the corn.  The chili-avocado butter flavors seep into the corn and make it sweet and spicy.  What a great combination!

You can cook fresh corn on the cob either in aluminum foil or in its own husks.  I prefer to cook it in the husks because the husks hold in the moisture of the corn and keep it from burning.  Either way, it will be delicious!

Corn on the Cob with Chili-Avocado Butter
Serves 8

Ingredients:
1/2 of a small ripe avocado, seeded, peeled, and chopped
1/4 cup butter, softened
1/2 tsp. chili powder or 1/8 tsp. cayenne pepper
1/8 tsp. salt
8 fresh ears of corn
2 tbsp. bottled Italian salad dressing
Ground black pepper, to taste

Directions:
In a small bowl, slightly mash the avocado with a fork.  Stir in the butter, the 1/2 tsp. chili powder, and the 1/8 tsp. salt.  Cover and chill for at least an hour.

Meanwhile, pull back cornhusks but do not remove.  Scrub corn to remove silks.  Soak corn and husks in cold water for 15 minutes.  Drain and pat dry.

Brush corn with salad dressing.  Sprinkle lightly with additional salt, black pepper, and more chili pepper (if desired).  Fold husks back around corn and tie with a strip of the husk.

On a preheated grill, place the corn over medium heat.  Cover and grill.  Serve corn with butter mixture.

Source: Adapted from Better Homes and Gardens Grill It! (2010)