Planning a Wedding and Oh yeah, cooking too - Greek Ziti Ragu

When Zach and I got engaged, I thought I would end up blogging away about the wedding planning process.



I thought food blog readers were a similar target audience so it would be nice to sort things out via this blog, with a recipe to accompany every step of the way. I am now two months in to my 6 month engagement, and I do not think I have really mentioned the crazy world of wedding planning. If this is not something that interests you, forgive me for starting now.

You do not need a lot of time to plan a wedding. In fact, I prefer the condensed process which will all start and end before there is too much time to dwell on all the things I am including and not including in the process. What you do need is a lot of advance notice.

Every vendor, specifically the ceremony and reception venues need to be booked so far ahead time. I found myself running out of options for a reception venue before I even started looking. And the date we picked, the Florida Gator Football bye weekend of October 22nd? Forget it.

We started throwing out alternate dates, pending the availability of the reception spaces we were drawn to. By the time we found the location we ended up booking, there were two dates available within months of our original date: September 18th (a Sunday) and September 11th (a Sunday). For obvious reasons, we went with September 18th.

Our wedding celebration will be at the Winter Park Farmers’ market in Orlando, Florida, a location originally brought up by Zach’s mom (who originated several other successful ideas like the greyhound breed of dog we ended up adopting, my beloved cast iron skillet, my sewing hobby and the easy-peasy crock pot). The place is perfect for us. It is nice enough for an event such as a wedding, but not stuffy or cookie-cutter the way so many reception locations can be. The farmers’ market has loads of character and old-school charm with its red brick structure and hanging bulb lights. It used to be a train station, but has been converted to serve as a venue for weddings and other events as well as a farmers’ market every Saturday. Zach and I are big fans of farmers’ markets in general so it just seems really appropriate that we celebrate or marriage at one.

The ceremony will be at Loch Haven Park which is just behind the Menello Museum of Art, about 10 minutes away from the market. The criteria for a ceremony location for was “a big tree”. I just wanted to get married under a big tree. This is of course, weather permitting which means a lot more in Florida during hurricane season than it would somewhere like California in the fall.

We made a "save the date" movie trailer instead of the traditional save the date postcards. I am posting it below for your viewing pleasure...



I am well beyond the venue booking at this point in the process, but more on that later. For now, I will leave you with THIS:



Greek Ziti Ragu

(a recipe by Rachel Ray - makes 5-6 servings)

2 tablespoons EVOO (extra-virgin olive oil)
1 1/2 pounds ground lamb (I used beef)
Fine sea salt and black pepper
2 sprigs fresh oregano or marjoram, leaves finely chopped (about 1 tablespoon)
4 cloves garlic, finely chopped 1 onion, finely chopped
1 large fresh bay leaf
1 cinnamon stick
1 small red chile pepper, such as fresno or cherry, finely chopped
About 3 tablespoons tomato paste
A small handful pitted kalamata olives, finely chopped, or 2 tablespoons black olive tapenade
1 cup dry white wine 1 1/2 cups whole milk
A few grates fresh nutmeg
1 pound ziti pasta
1/2 pound brick greek feta cheese, drained and finely crumbled
A handful each flat-leaf parsley and fresh mint, finely chopped

Heat a large dutch oven over high heat. Add the EVOO, 2 turns of the pan, and the lamb; brown the lamb, caramelizing the meat to deep brown. Add lots of black pepper, sea salt, the oregano (or marjoram for a milder taste), garlic, onion, bay leaf, cinnamon stick and chile pepper and cook for 7 to 8 minutes to soften.

Add the tomato paste and olives (or tapenade) and stir for 30 seconds. Add the wine and deglaze the pan; add the milk and reduce the heat to a simmer. Add nutmeg to taste and simmer the ragù while you cook the pasta.

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Return the pasta to the hot pot with half of the finely crumbled feta. Discard the bay leaf and cinnamon stick. Add the ragù to the ziti and stir, adding in the pasta cooking water as necessary to move the heavy ragù around the pasta. Serve in shallow bowls topped with the remaining feta and the finely chopped parsley and mint.

Do Da Dip, Guacamole Feta Salsa Dip

I put my hand upon your hip. When I dip, you dip, we dip.



Do you remember dancing to that song at middle school dances? If so, welcome to my generation.

There are a handful of songs that "take me back". It is so strange the music that is nostalgic to one generation can mean nothing to the next. Artists like Justin Bieber, Lady Gaga and the Jonas Brothers are the Backstreet Boys, Britney Spears and Hanson to the next generation. I suppose if you want to know how old someone is, it could be pretty revealing to start up a conversation about the music they grew up with.

I am more of a movie person myself (not that the two need to be exclusive). I am so behind with even popular music as an adult, but there are songs you just couldn't escape when I was growing up, mostly due tot the fact that you actually had to buy expensive CD's if you wanted to listen to specific music (back in my day). Otherwise, you were stuck with the radio. Here are a couple songs that would make me nostalgic from when I was growing up (even though some might say I still am):

"All MY Life" - KC & JoJo
"I Swear" - All for One
"Killing Me Softly" - The Fugees
"Ironic" - Alanis Morissett
"Time of Your Life" - Green Day
"BIG Papa" - Notorious B.I.G.
"I'll be Missing You" - Puff Daddy (as he was called "back in the day") and Faith Evans (this song was recorded in response to Notorious B.I.G.'s murder in the 90's.
"Dreamlover" and "Hero" (and any other song by Mariah Carey)
"I want it That Way" - Backstreet Boys
"Baby One More Time" - Britney Spears
"Bye Bye Bye" - N'Sync
"MMMMMBop" - Hanson

There are really too many to bother continuing listing them. I suppose this song list might reveal something besides my age. It might reveal the fact that I was not really an edgy kid growing up or I might have listed more alternative rock type music. And of course there are songs that "take me back" that are not from my generation at all like selections from some of my favorite musicals or songs from the soft rock station my mom used to listen to in the car, "Warm 94.9".

I wonder what ever happened to that "Da Dip" song. It was just so simple, and it really used to get people out on the dance floor. This dip has a bunch of ingredients, but it is pretty simple too. Though I doubt it would get anyone on the dance floor; it might be more of a lazy afternoon watching football kind of dip. In fact, this was the very dip enjoyed by Zach's and my family when we got together over New Years to watch the Gators win the Outback Bowl.



Da Dip: Avocado Feta Salsa Dip

(recipe adapted from Allrecipes.com - makes about 4 cups of dip)

3 plum tomatoes, chopped
3-4 ripe avocado - peeled, pitted and chopped
1/2 cup finely chopped red onion
2 clove garlic, minced
1 handful fresh chopped cilantro
1 tablespoon olive oil
2 tablespoons lemon juice (original recipe used red or white wine vinegar, but I didn't have any, and the lemon juice was great - lime would work too)
4 ounces crumbled feta cheese

In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in cilantro. Gently stir in olive oil and lemon juice. Then stir in feta. Cover, and chill for at least 1 hour (preferably 2-6).

This dip can also be used creatively as a topping for some grilled chicken or a spread in a nice fresh turkey sandwich. It is very different from a salsa and also pretty different from a guacamole. You can use less avocados and more tomatoes if you wish as well. Enjoy!

Sometimes Sides Take Center Stage

Say that 10 times fast.



I made a roasted chicken for dinner. I am still impressed with myself every time I pull out a whole, beautifully cooked bird from the oven. I am not sure why because it is really one of the easiest things to do, but it just looks so pretty. However, last night I made a roasted chicken with a spicy rub that looked much better going into the oven than it did coming out. It is not the recipe's fault. It is just that I was supposed to slow cook the thing, and seeing as how I wasn't able to start until about 6pm, I kind of rushed things a bit. The spicy rub charred, and turned black. It actually didn't look so bad once I rubbed the charred part off a bit.



While the chicken was still delicious, and the spicy rub flavor was the bomb, it fell behind the star of the evening's meal, the Mediterranean couscous.



I have never made couscous before. But sometimes you need an escape from the same old rice and potatoes. I liked this recipe because it was basically the starch and the vegetable in one. It could definitely even be the main dish in a vegetarian meal. It was so flavorful and pretty healthy (due to the vegetables, not the couscous since it is basically teeny weeny bits of pasta). I cannot wait to experiment with this weird little food some more, but I don't know that I will be able to beat this recipe.



Tracie's Couscous Salad

(recipe adapted from Paula Deen)

1 box flavored couscous (garlic or Parmesan), cooked (I used toasted pine nut flavored couscous)
1 can chickpeas
1 red bell pepper, finely chopped
1/2 Vidalia onion, chopped (I used a shallot)
1 English cucumber, peeled, seeded, and finely chopped
1 tomato, chopped
1/4 cup fresh parsley leaves, chopped
1/2 cup kalamata olives, chopped
1/2 cup crumbled feta cheese
Salt and freshly ground black pepper
1/4 cup olive oil
2 to 3 limes, juiced (I used lemon)

*Be sure to chop everything nice and small so that nothing is too chunky. This is the kind of thing you eat with a spoon

In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste.

You Can't Eat Babies

Sweet. Scrumptious. Honey. I could just eat you up.



Why do people use words traditionally used to describe food to describe or talk to babies? I don't really think it works the other way around. I wouldn't particularly respond to a dish on a menu that was described as being, "adorable", "cute" or "looking just like his mommy".

Don't get me wrong. I do understand the urge to want to take a bite right out of a cute baby's chubby leg or (on the same strange level) pinch a baby's cheek. I mean look at these faces.





My brother and sister-in-law just had their third baby girl this week. Her name is Rachel Marie, and we are all really excited that she is here. I cannot wait to meet her when I am in Florida for Amanda and Mikey's wedding in a few weeks! She is just scrumptious.



I think it is just something deep down within us that touches us when we look into the face of an innocent baby. There is a nurturing primal instinct we feel that maybe we associate with other primal behaviors like eating. When I look at this face, inexplicable feelings of joy overwhelm me, and I barely know what to do with them. I call it the "Elmyra Effect". If you will recall, Elmyra was the little red-headed character on the children's program, "Tiny Toon Adventures". She would hug and pet cute animals until they could not longer stand it. I am definitely this way when it comes to Stanley. I will hug him and pet him and love him until he gets annoyed with me. I just can't help myself.



I suppose if I tried, I could see my breakfast as, well, "cute":



This is a simple breakfast sandwich that anyone can snap together in under 5 minutes. Best of all, this lush-looking, tasty, toasty, satisfying sandwich is is only 210 calories. It is basically the godmother of healthy breakfasts, bursting with fiber and protein. I like to enjoy this sandwich with a huge mug of piping hot green tea (with a packet of sweet n' low). This is honestly a case where "to good to be true" does not apply. It is easy, healthy, tasty and satisfying....and just adorable:



Ultimate Healthy Breakfast Sandwich:

(Recipe makes 1 sandwich)

1 whole grain english muffin - 110 calories
1/4 c egg beaters (you can also use one real medium egg, beaten*) - 30 calories (egg beaters) / 65 calories (medium egg)
1 wedge laughing cow creamy swiss cheese - 35 calories
1 slice of fresh tomato - 5 calories
1 slice of ham (you can substitute turkey, pastrami or turkey bacon) - 30 calories

Total: 210 calories
*if you use a real medium egg, the calorie total will be about 245.

Toast the english muffin.
Place the 1/4 c egg beater in a small microwave-safe bowl, and place the slice of ham on top of the egg liquid.
Microwave the egg and ham for about 1 minute and 20 seconds (time may vary depending on your microwave).
While egg is in microwave, spread the laughing cow cheese on the toasted english muffin, and add the tomato slice.
When the egg is finished cooking, you should be able to slide it right out of the bowl and onto the sandwich (the ham will be baked into the egg).
Done!

Italian-Style Feast for All

It happened about 5 years ago.



I was a student at the University of Florida. One of my best friends in the whole world, Amanda, had an uncle and aunt who lived in Gainesville. They would occasionally invite me and a couple other friends over to their lovely home for amazing home-cooked dinners and some wonderful company. Amanda's Uncle Rich and Aunt Lindy are basically just very cool. They are welcoming, warm and friendly people, and those dinners were always something we looked forward to. I am pretty sure Lindy was the one to introduce me to the idea of the garlic cheddar biscuits that everyone seems to love so much.

There was one dinner I will never forget. Lindy's friend, Karen, was visiting from Michigan. She was going to make her famous Italian-style spread for some hungry college students, craving a home-cooked meal. I don't know that I was prepared for what happened that night. I don't think I have ever feasted the way we did on the plethora of pure indigence that was before us on that table. There were full casserole-sized dishes of several different meats in a rich and savory tomato sauce. There were mounds of pasta to be fork-twirled or just shoveled, depending on your eating pasta-rategy. There were meatballs, sausages and other meats...as you can tell I simply cannot recall specifics.

I don't think I realized the extent of pleasure I associated with that meal until I saw a picture in my "Food Network Magazine" in the November 2009 Issue:


Photo from Food Network Magazine, November 2009 Issue

It was one of the first recipes I ripped out of a magazine which ultimately inspired me to make my HUGE recipe binder that I carry around everywhere now (seriously, you can ask my friend, Allison, who spotted me at the dog park, HUGE recipe binder in hand). The picture just reminded me of that glorious spread and how I wanted so badly to recreate it.



I have been holding off making this for a while because #1 I was intimidated by all the work that goes into it and #2 I needed more than 2 mouths to feed to make something so large and labor-intensive. I have to admit that I was ultimately inspired to go through with this Italian feast after watching the episode of "Jersey Shore" where Vinny's mom flies to Miami just to cook for everyone in the house. The meal she made them was just epic, and it really put me in the mood for some hard kitchen work. Feel free to just ignore the previous two sentences if you are either offended, disgusted or both that I watch "The Jersey Shore".I took the opportunity to try it out this weekend as some lovely lovely people were accompanying Zach and me for Sunday night dinner.

Good deal. Love it. You will to if you have an entire day for cooking on your hands.



I do feel I have a responsibility to state that while I was over the moon for the meaty mound of goodness this recipe turned out to be, nothing I ever make will compare with what was on the table that night at Rich and Lindy's house.

Mighty Meaty Italian-Style Feast

(Recipe from Food Network Magazine, November 2009 Issue - recipe serves 6 generously)

3 slices white bread, toasted and cut into 1/4-inch pieces
1/2 cup milk
3/4 pound ground beef
3/4 pound ground pork
1 large egg, lightly beaten
3/4 cup grated parmesan cheese, plus more for garnish (optional)
10 cloves garlic; 2 minced, 8 smashed
1/3 cup fresh parsley, chopped
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 1/2 pounds bone-in beef shin (I could not find this anywhere so I used a stewing beef that turned out just fine)
2 pounds Italian sausage (half sweet, half hot), halved (casing removed)
1 medium onion, quartered
3 28-ounce cans plum tomatoes
1 12-ounce can tomato paste
6 bay leaves
1 pound orecchiette pasta (I bought fresh shell-like pasta from Bay Cities Italian Deli) I honestly think it is more important to have fresh pasta than it is to have the orecchiette pasta so do what-cha-gotta do).

*You will need a large pot...a 10 quart pot at least.


Soak the bread in the milk until the liquid is absorbed, about 8 minutes. Meanwhile, combine the ground beef and pork in a bowl with the egg, cheese, minced garlic, parsley, 1 teaspoon salt, and pepper to taste. Add the soaked bread and mix with your hands until combined. Form into 16 meatballs.

Heat the olive oil in a heavy-bottomed pot over medium heat. Add the meatballs and cook, turning, until browned on all sides, about 10 minutes. Transfer to a paper-towel-lined plate. Add the beef shin and sausage to the pot and cook until browned, turning, about 10 minutes. Transfer the meats to a large bowl.

Add the onion and smashed garlic to the pot and fry until soft, about

4 minutes. Crush the tomatoes into the pot with your hands and pour in the juices. Stir in the tomato paste, season with salt and pepper and cook 5 minutes.

Add 5 cups water (I would use about 2-3 next time instead of 5) and the bay leaves, then return the meatballs, beef shin and sausage to the pot, stirring carefully. Bring to a low boil, stir, then reduce the heat to low. Cover and simmer 2 hours, or until the shin meat is very tender. Uncover and simmer until the sauce thickens and the shin meat is falling off the bone, about 1 hour 30 minutes. Transfer all the meats with a slotted spoon to a bowl and cover with foil. Simmer the sauce to thicken, about 20 minutes. Discard the bay leaves.

Meanwhile, bring a large pot of salted water to a boil; add the pasta and cook as the label directs. Drain and toss with enough sauce to coat lightly, then top with more sauce and the meat. Garnish with parmesan, if desired.

A Classy Twist on the Classic - Grilled Cheese and Gazpacho

Things I learned this weekend:

*To surf …well almost…we will try again next weekend
*Standing under a freezing waterfall makes me feel very alive...and scream like a girl
*I like the vibe and the food at The Six
*The Switch was a much better movie than I expected
*Stanley really likes to Skype
*Not to fan yourself when you are pretending to be surprised
*My nieces are cuter every time I see them
*The only thing better than grilled cheese with warm tomato soup is grilled cheese with gazpacho (cold tomato soup).

Zach, Becky and I had a little family dinner last night and enjoyed some cold gazpacho, Spanish wine, mixed greens with balsamic apples and shallots, crusty grilled cheese with goat cheese and manchego cheese, york peppermint patties and good conversation! The gazpacho recipe is from the French Laundry Cookbook. The French Laundry is one of the nicest restaurants in California, located in the Napa Valley. They serve a nine-course menu full of quality small plates that are usually quite intriguing sounding. I have never been, but I hope to go someday. So for now, I just have to settle with recreating their recipes at home.

Gazpacho is a Spanish cold tomato soup that can be served chunky or smooth. I plan on trying it both ways, but this one was smooth. The French Laundry recipe includes a balsamic vinegar reduction on top, but I left it out of mine (I will still include it in the recipe though). My grilled cheese was simple yet very flavorful. Enjoy!



Gazpacho
(recipe from 'The French Laundry Cookbook' - serves 6)

1 cup chopped red onions
1 cup chopped green bell pepper
1 cup chopped English cucumber
1 cup chopped and peeled tomatoes
1 1/2 teaspoons chopped garlic
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne
1/4 cup tomato paste
1 tablespoon white wine vinegar
1/4 cup plus 2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
3 cups tomato juice
Sprig of thyme
Balsamic Glaze (see below)

Mix all the ingredients except the balsamic glaze together in a bowl or other container, cover, and let sit in the refrigerator overnight.
The next day, remove the thyme and blend all the ingredients in a blender until the gazpacho is smooth. You will have about 2 quarts. For a smoother texture, strain the soup to yield about 1 quart. Refrigerate the gazpacho until ready to serve.

To complete: Ladle the cold soup into bowls and squeeze dots of balsamic glaze over the top.

NOTE: Thomas Keller of French Laundry recommends using either Welch's or Fresh Samantha's tomato juice...the quality of the tomato juice is very important to the recipe.

Balsamic Glaze

2 cups balsamic vinegar

Heat the vinegar in a heavy saucepan over medium heat until steam rises from the liquid. Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it shouldn't simmer) for 2 to 3 hours, until it has reduced and thickened to a syrupy glaze. There should be approximately 1/2 cup of glaze. Keep the glaze in a squeeze bottle at room temperature for garnishing: if the glaze is too thick, warm the bottle in hot water to loosen the glaze.


Fabulous Grilled Cheese:

French Bread (I used wheat) - you can sub any artisan bread
Manchego cheese
spreadable goat cheese
EVOO
Kosher salt

I am not including amounts for the ingredients because it will depend on the amount of sandwiches you need to make. If you cannot figure it out, you should stick to the ole white-bread-American-cheese-slices-with-butter kind of grilled cheese (nothing wrong with that).

Split the French bread loaf down the middle, and spread the goat cheese on the inside of both slices of bread.
lay out the manchego cheese slices, and close the sandwich together.
Brush the outside of the sandwich (top and bottom) with the olive oil, and sprinkle with Kosher salt.
Place sandwiches on a sandwich press if you have one. If not, place in a pan over medium heat until the cheese in the middle is gooey. If the bread is toasted, but the cheese is not melting, you can finish the sandwich off by broiling it in the oven to get the cheese melted.

Summer Salad for the Vacationeer (with homemade croutons)

Everyone is on vacation except for me.



When you live in (no-place-in-the-world-better-than-this-weather) Southern California, you get a lot of visitors. Now, summer used to mean time off and vacations and overnight beach trips...maybe a study abroad thrown in there. As a young adult, I find myself in this odd stage of life where I am too old for the kind of "school's out for the summer" vacation you experience growing up, but I am too young (i.e. too early in my career) to afford the luxury of leisurely travel or even time off from work. It is a huge bummer, but Zach and I make the best of it by taking mini-trips for weekends or even just day trips here and there since there are so many great places to visit nearby.

All of this time spent locally doesn't mean I have to miss out on being a part of others' vacation travels. Every summer since I have lived in Los Angeles, I have been fortunate enough to host some of my favorite people in the world when they get some time off to travel. I absolutely love when friends and family come to visit. It is something I always look forward to, and it usually happens in the summer.

Let's see, last weekend it was Becky, Joanie and Amanda. After the shopping of the wedding dress festivities were concluded, Becky, Joanie and I floated off into the fantasy world that is Laguna Cliff's Marriott Resort and Spa in Dana Point.



I have never been more in the lap of luxury than the moment the nice pool people came by to ask if I needed my sunglasses wiped and a slice of pineapple. Our views from the balcony of our room were not too shabby either.





This past weekend, it was Zach's family who graced us with their presence. They were just happy to be out of the Florida heat/humidity they have been experiencing. We were all over the city, enjoying the beautiful sunshine and breeze. We visited the dog park, some fantastic restaurants, the Melrose trading post (a personal favorite) and the beach!



His mom took this really sweet picture of us walking ahead (for more on their trip, visit Zach's mom's blog, The Boston Lady.)

We will also be spending next weekend with them at the beach about an hour south of LA...Seal Beach. We have never been so that will be another exciting weekend trip we will get to experience.

Last night, we decided to take a more mellow approach to the LA dining experience. Zach's parents brought over some delicious pizzas from the Village Pizzeria on Larchmont. We popped open some wine (along with some Ed Hardy Sangria), and I made a fantastic tomato and bread salad. I am not trying to toot my own horn... I just need you to understand that it really was great.



I haven't been doing so well with cooking consistently recently, but making this fresh and flavorful salad inspired me to kick it back up! I adapted it from a recipe I saw in Woman's Day Magazine . I took the magazine's recipe for an heirloom tomato salad with garlic bread and turned it into the hotest summer dish around, Panzanella. Panzanella is an Italian bread and tomato salad (think: bruschetta in a bowl). I wanted to keep it lighter on the bread and full of fresh tomatoes and bold flavor. I will say the bread really does pull everything together and serves to absorb all the flavorful juices. Zach commented that it had all the great things about salad without the useless "filler" (i.e. lettuce). Now, I am a fan of lettuce, but this salad doesn't need it!



Summer Vacation Perfect Panzanella (with homemade croutons)
(adapted from a recipe in Woman's Day Magazine - serves 6)

WARNING: These instructions are long, but they are very simple. The whole thing should take no more than 20 minutes!

For Homemade Croutons:
1 thin French Baguette (should be thin, about 3 inches in diameter, and have a course/crunchy crust - do not use soft bread)
4 large garlic cloves
1/4 C extra virgin olive oil (you may need to add more)
kosher salt
freshly ground black pepper

For Salad:
1 medium red onion, very thinly sliced, separated into rings
4 oz feta cheese, crumbled
3 lb mixed heirloom tomatoes, cut into chunks (I did not have heirlooms at my grocery store - I used a couple different varieties of really ripe tomatoes)
1/3 c of kalamata olives (they come in a jar, not a can like regular black olives)
1 yellow bell pepper, chopped into chunks
1⁄4 cup white balsamic vinegar (I could not find white balsamic so I used regular red balsamic; The taste is similar, but the white is more aesthetically pleasing)
1⁄4 cup plus 1⁄2 tsp extra-virgin olive oil
1⁄4 tsp each salt and freshly ground pepper
1⁄2 cup torn fresh basil leaves
homemade croutons (from one thin French Baguette)

Start by making the Croutons:
Preheat the oven to 400 degrees F.
Cut the baguette down the middle long-ways.
Smash up the garlic, and rub it all over the bread on the inside and out, leaving bits and pieces on the bread (reserve any extra bits).
Cut the bread into cubes (The best way I have found to do this is to fold up the two long slices back on top of each other, then cut longways into three sections, basically making 6 long strips. Then cut across in 1 inch sections all the way down the strips to make cubes.)
In a large bowl, toss the bread cubes with olive oil (and all remaining garlic bits). Continue adding the oil and tossing little by little until all the croutons are lightly coated.
Toss in some kosher salt and freshly ground black pepper to taste.
Spread cubes out on some aluminum foil (I didn't even use a baking sheet).
Place the foil with the cubes into the oven, and bake for about 10 minutes.
You will have to watch them closely. They should start to turn golden and have a crunch on the outside but still remain ever so slightly soft on the inside (that is how I like them at least...you can leave them in for longer if you like them crunch throughout).

For the salad:
Place the onions, croutons, tomatoes, basil and yellow bell pepper in a large salad bowl.
Add the vinegar and oil, and toss.
Add the feta cheese, olives, salt and pepper on top and toss again.
Put the bowl in the refrigerator for about 30 minutes before serving to allow the flavors to meld.

Brunch Club July: Movie a Week

This summer has been one of the best for movie-going.



I have seen a really great movie just about every week this summer. I am on a roll, and I do not want it to end!

WEEK 1: Sex ad the City

WEEK 2: City Island

WEEK 3: Cyrus

WEEK 4: The Kids Are All Right

WEEK 5: Inception

Of course, I saw some mediocre documentaries like 8: The Mormon Proposition and Babies, but the overall movie experience has been fantastic this summer.


Sube's salty sweet banana tart with a buttery oatmeal crust.

Lindzachary's simple popovers...didn't know what a popover was until they came out of the oven.

On top of a great movie-a-week in the theater, I have been catching a great short movie-a-week this summer on youtube. Brian (of Sube) has been making one short movie every week and will continue for the rest of the summer. This week's movie was based on brunch club July which was hosted by me and Zach.



So there you have it folks, a sneak peak into the goings on of our monthly gatherings. It is also worth noting that we have officially made it a year! The first brunch was hosted by us August of last year. I feel good about the potential of this ritual to continue for years to come.





Brunch has bee a really great culinary experience for me because it keeps me sharp when it comes to breakfast foods and appetizers. I decided to make something a little different this month, drunken tomatoes.



Drunk Before Noon Tomatoes:

(recipe adapted from Woman's Health Magazine)

2 pints of tomatoes (you can use different varieties like yellow, orange, plum, cherry, grape or anything)
1/2 C vodka
1 tsp kosher salt
handful of finely chopped fresh basil (original recipe calls for fresh dill, but I couldn't find any)

Using a fork, poke plenty of holes into each individual tomato.
Place tomatoes into a large ziploc bag.
Pour the vodka over the tomatoes, and shake it around a bit.
Let tomatoes soak in the refrigerator overnight (flip at least once).
Right before serving, take out tomatoes and drain off extra vodka.
In a large bowl, add salt and basil (or dill) to tomatoes and mix just enough to coat evenly.
Serve cold...you can set them out in a bowl with some toothpicks nearby.

Spoon Me Up

Spoons are underrated.



Eating salad with a spoon is the new thing (in my kitchen at least). When you pack a salad with lots of little goodies like beans, corn, chopped veggies, etc, chop everything up and use shredded lettuce. Scoop it all up with a big spoon, and you will be sure to get a taste of everything in each delicious bite.

Now, I have a little something to say about salads. Some unsolicited advice, if you will...

I have been eating salads since I was 10 years old and was on my 25 pound weight loss journey. Salads can be a very satisfying way of filling you up with a variety of good-for-you foods. On the other hand, they can be a horrible trap, packing in a thousand calories when you include all the cheese, dressing and other toppings. Here is a little checklist of things you need to be on the lookout for when ordering a salad at a restaurant:

Creamy dressings - 2 tablespoons of a thick dressing (which is a serving size) can cost you more calories than everything else in the salad combined. Tip: If you must have the creamy fatty dressing, order it on the side, and use less than half of it on your salad. If it is not enough (I suspect it should be if you spread it out), supplement it with a lighter dressing, some vinegar or avocado.

Cheese - Flavorful cheeses go a long way. Avoid mild cheeses (like mozzarella) that need to be piled on to make a difference. Instead, stick with cheeses like feta, goat cheese, blue cheese or parmesan with rich sharp flavors; you don't need very much to make in impact so use them sparingly.

Nuts - Nuts are good for you, but they are still packed with calories and fat. They are a great addition to a salad to add some real substance to keep you full for a long time, but they should be enjoyed in moderation. You should also be careful about the word, "candied" when it comes to nuts. Avoid candied nuts altogether when you are eating a salad. Candy is for dessert.

Meat - Don't use salad as an excuse to order chicken fingers at a restaurant. If you wish to order something as bad for you as fried chicken, you are better off ordering just the fried chicken with a side salad or side of veggies. Disguising chicken tenders in a salad costume will only encourage you to eat more of them. A better option is grilled chicken, steak or even some kind of fish to add substance and protein to your salad. There are plenty of ways to spice up the meat on your salad (e.g. see my almond crusted tilapia which is ever so lightly fried and then baked - also the recipe below uses hot sauce to add bursts of flavor to the grilled chicken).

The following list (provided by Dailyspark.com) include some salad you may want to think twice about before ordering at a restaurant, mainly because if you order one of these, you might as well eat a burger and fries (not gonna lie, burger/fries = ultimately more delicious than any salad):

Chili's Quesadilla Explosion Salad (1390 calories / 89 grams of fat)
Ruby Tuesday's Carolina Chicken Salad (1,129 calories/71 grams fat)
Chili's Southwestern Cobb Salad – 1,080 calories/71 grams
Chili's Boneless Buffalo Chicken Salad – 1,070 calories/77 grams
Quiznos Roasted Chicken Flatbread Salad with Honey Mustard Dressing – 1,070 calories/71 grams fat
Quiznos Chicken Caesar Flatbread Salad – 1,020 calories/69 grams fat
Macaroni Grill Chicken Florentine Salad – 1,020 calories/17 grams
Baja Fresh Charbroiled Steak Tostada Salad – 1,230 calories/63 grams fat

I like to make salads that I can pig out on or eat as much as I want guilt free. Now here is a salad you can feel about eating:



Southwestern Spoon Salad:

1 package shredded lettuce
1 large tomato, chopped
1 small can golden corn (drained thoroughly, about 7.5 oz)
1 can black beans, drained thoroughly
1/2 yellow bell pepper, chopped
1/2 green bell pepper, chopped
1/2 white onion, chopped
light ranch dressing (you need very little for this salad since it has so much flavor on its own)
handful of shredded cheese (any kind - optional, and not even needed in my opinion)
handful of chopped cilantro
1 avocado, sliced
2 chicken breasts, cooked, cubed
hot sauce

Cook the chicken however you like (grill, bake, chop and pan fry).
Once the chicken is coooked and shredded (or cubed) transfer to a large ziploc bag. Add some hot sauce and shake the bag to coat the chicken lightly (use as much or as little as you want. I definitely used way too much! I suggest you add it little by little so you can always stop when you feel you have used enough. If you do not like hot sauce, you can switch it out for bar-b-q sauce which also makes for a nice southwest flavor).
In a large glass dish, layer 1/2 of the lettuce, tomatoes, corn, black beans, peppers, onions and chicken (reserving a little of each ingredient for the top as well).
Top it all with the rest of the lettuce, the reserved bits of each ingredient and the shredded cheese (if using). The spread out some avocado slices and sprinkle with cilantro.
You may or may not need dressing, but if you do...go with light ranch!

Eat out of a huge bowl with a big spoon. And since you are being so good, throw in a couple tortilla chips :]

Souped Up

I have never liked soup.



Fast fast forward to my last trip to a little restaurant called “Lunch.” This is a new place in Culver City, recommended to Zach and me by LeAnna (of the Brunch Club’s “BreAnna”). She just started working there recently and told us to stop by. We usually do what we are told when it comes to new restaurants. We love trying new places around town. In fact one of my favorite things about LA is the fact that you can go to a different restaurant every day of your life and never have the need to repeat. Once you reached them all, there would be plenty of news ones that sprang up to allow you to start all over again. Anyway, we went to lunch...at Lunch.

We sat at the charming deep counter in front of a huge widescreen television playing the Winter Olympics (cross country skiing to be specific). I love sharing a meal at the counter in a cozy restaurant. It was a cold rainy day which happens to be my least favorite kind of weather. The couple next to us were sharing a piping hot bowl of chunky chili. We each wanted to order our own things, but sharing a hot bowl of soup looked like a great idea. We decided to order the tomato basil soup; I got my own salad; he got his own sandwich. We sipped our sodas at the counter until the food was gone. To top it off, the server behind the counter asked us what kind of cookies we liked. He brought us a little plate of some chocolaty chocolate chip cookies that came with the meal at the end for a nice surprise. We chomped them as the cross country skiers worked their way across the big screen.



Sounds thrilling I know. The thing is, it was. I cannot explain the difference between a good and great restaurant experience any other way but by saying the great experiences are just so satisfying. It happens so rarely, but I know it when it happens. It doesn’t always have to do with the finest foods or the flawless service (although it certainly can). Much of it has to do with my mood matching the ambience and style of food at the restaurant. At lunch that day, everything just worked, and we will most definitely be back again and again.

I have also become a fan of tomato soup as a result of this outing. I don’t think I could make anything as good as the tomato soup we had that day. It was the perfect consistency and was bursting with flavor (very umami), but I was proud of my attempt with this recipe from Woman’s Health Magazine. It seems like a great basic recipe (which is what I am all about right now). We did the classic tomato soup and grilled cheese for dinner with a twist: hearty tomato soup (white cheddar sprinkled on top) and pressed white cheddar cheese sandwiches with bacon on a crispy baguette. Serve with a slice of Big Love Season 4 Finale on the tube.



Winter Tomato Soup

(recipe from Women's Health Magazine, serves 4 cups or 2 bowls)

1 tsp olive oil
1 small onion, diced
2 cloves garlic, chopped
2 Tbsp no-salt-added tomato paste
1 tsp sugar
1 tsp thyme
1 bay leaf
2 cans (14.5 oz each) no-salt-added diced tomatoes, including juice
1/4 c fat-free milk
2 Tbsp plain nonfat Greek-style yogurt

Heat olive oil in medium saucepan. Cook onion and garlic until soft, about 5 minutes. Add tomato paste, sugar, thyme, bay leaf, tomatoes, and 1 cup water (recipe calls for 2 cups, but I used 1 cup...also it it a good idea to swish the water in the tomato cans to catch all the extra juices). Stir together and bring to a boil. Reduce heat and simmer about 20 minutes.

Remove bay leaf. Use a handheld blender to puree the soup in the saucepan, or transfer soup to a food processor (this is what I used) or blender. Puree until smooth. (If you're using a standard blender, allow the mixture to cool first; hot liquid may cause the blender to squirt out contents. Depending on the size of your blender, you may have to do this in batches.)

Heat milk in microwave for 30 seconds to warm, and then stir it into the pureed soup along with yogurt. Mix well. Add salt and pepper to taste, and serve.

The Whole Package

Everyone has something special they do for birthday, anniversary or Valentine's Day celebrations. Some of you like to have your favorite home cooked meal made for you, or maybe you have a special cake your mother has always made for your birthday. Zach and I do steak dinner. We will use any reason to celebrate by going out for a steak dinner. We do about three of these dinners each year: my birthday, his birthday, anniversary (sometimes Valentine's Day). We treat each other for our birthdays, and we try to find different places to go each time. The ones we have done since moving to Los Angeles include: Houston's, The Lodge (which is closed now, unfortunately), The Montecito Cafe, Ruth's Chris, and Fogo De Chao. A quick review of each, you ask? Why, of course:

Houston's: Although they have some in Florida, I never went to Houston's until I moved to Los Angeles. I would describe this place as the kind of restaurant that wealthy folks will go to for a hearty burger. It is nice, always busy, and the food is everything you want it to be when going in for a steak dinner: The steak is always cooked properly, the potatoes are creamy with a salty and crisp skin, and the wine selection is more than I can ask for.

The Lodge: Apparently, this place is closed now. It is a shame because it was definitely a restaurant to which I was planning a return visit. Oh well.

Montecito Cafe: We went up the coast about an hour and a half to Santa Barbara for our anniversary last year. This place was not a steakhouse. They had a variety of dishes, steak being one of them. The thing that impressed me about this place was the way everything went together. Usually at a steakhouse, I am just there for the steak and nothing else really matters, but this meal felt so complete. The side dishes (mashed potatoes and vegetables) and the appetizer (goat cheese pancakes) were outstanding without completely stealing the show. It was a nice overall experience.

Ruth's Chris: I always enjoy steak dinner. This one was delicious and satisfying as usual. However, I don't think I will be back. This place was a little too prissy for my taste. Of course everything was fantastic, but I prefer the laid back atmosphere of Houston's. I even prefer the steak at each of these other places to the steak here. Here is the gist of it: I like my steak to be tender, juicy and beefy; this steak was tender, juicy, and delicate which is fine... just not my preference.

Fogo De Chao: Holy cow! This place is intense, and by intense I mean life-changingly delicious. Lovely servers parade around the restaurant with skewers of filet mignon, parmesan encrusted pork loin, tender chicken wrapped in bacon, top sirloin, lamb, and other delicious things I cannot even remember. There is a salad bar full of fine cheeses, vegetables, and cold cuts. The bread is warm and gooey. This is definitely the most expensive place on my little list (start saving now!), but it is also an amazing experience. I have said enough on this.

Ah, steak dinner. It has been quite a few months since the last time we had one of these celebratory outings. I was craving this sort of thing the other day but had not the special occasion nor the special funds required to celebrate. Zach and I took a ride to the grocery store and bought the materials to make an extravagant steak dinner with all the fixings for just $9.00 each. $18.00 bought us 2 juicy filet mignons, fresh bruschetta on garlic clove artisan bread, balsamic roasted asparagus, and homemade sweet potato fries. We broke open a bottle of wine we had left from our trip to Sonoma that probably cost about the same amount as the entire meal. Either way, we enjoyed a $140 meal for a little more than it costs for a trip to the movies in Los Angeles for two. Anyone who knows me knows I love movies, but I do dare to call this meal:

Better than the Movies Steak Dinner:

In the leading role, we have: Filet Mignon

2 steaks (filet mignon and NY strip are among my favorites)
pinch of salt and pepper for each
dab of olive oil for each

Rub the olive oil into your room temperature steaks, and sprinkle with salt and pepper. The idea here is to let the flavor of the steak take center stage. Grill steaks for about 10 minutes (5 minutes on each side) on med/high heat for a steak that is medium rare. That is according to our grill, but you should not be ashamed to slice it open a little to take a peek inside if you need to.



Did I mention we put sauteed mushrooms on top of the steaks?

NOW FOR EVERYTHING ELSE:



Bruschetta

2 medium sized tomatoes (heirloom tomatoes in different colors like red, orange, and yellow work nicely)
4 think slices of an artisan-style bread (about 1 1/2 inches thick)
high quality olive oil
1 clove minced garlic
1 clove garlic (whole)
salt and pepper to taste

Chop the tomatoes (not too too small), and try to get rid of excess tomato seeds and juice. Add salt, pepper, minced garlic and 1 tbsp of olive oil to the tomatoes. Mix together and set aside.
Use a pastry brush to lightly coat each slice of bread with olive oil on all sides. Place the slices of bread in a nonstick pan over med/high heat until it turns a golden brown color. Flip each slice of bread to do the same on the other side. Rub the whole garlic clove into the surface of each slice for flavor.



Pile the tomato mixture generously on top of each slice of warm bread. The bread should be crispy on the outside and soft on the inside.





Sweet Potato Fries

Two medium sized sweet potatoes
olive oil (to coat)
kosher salt to taste

Preheat oven 425 degrees F
Wash sweet potatoes thoroughly. Cut potatoes to shape and size of preference. Place potato slices in a Ziploc bag. Add olive oil, and shake the slices around in the bag to coat with the oil. Once the fries are coated with oil, add the salt to the bag and shake it around again to coat with salt. Spread the coated potato slices on baking sheet, making sure to keep a little space between each one. Bake for 10 minutes; flip each slice and bake the other side for another 10 minutes or until toasted to your liking (should take about 20 minutes in all).

Balsamic Roasted Asparagus

1 bunch of asparagus spears
1/4 C olive oil
2 tbsp balsamic vinegar
kosher salt and black pepper



Preheat oven on to the broil setting.
Make sure to trim the base ends of the asparagus (if needed). Put asparagus spears, olive oil and balsamic vinegar in a Ziploc bag. Shake it all about to coat. Spread asparagus spears out on a large baking pan, and sprinkle with salt and pepper to taste. Broil for 5 minutes and serve right away.

No Groceries? No Problem.

I love grocery shopping.

When I was in middle school and high school, I used to go grocery shopping with my dad. We would normally go on weeknights. Some things I remember always being on our family’s grocery list included:

shredded cheddar cheese (for melting over broccoli)
sliced provolone cheese and deli meats (for sandwiches)
lettuce, tomatoes, feta cheese, lemon juice (for my dad’s salads with homemade dressing)
apples
grapes
nuts
potatoes
ice cream
shredded wheat cereal (for my dad)
apple jacks / cookie crisp / frosted cheerios / rice crispy treat cereal (for my brother and me)
skim milk
bisquick pancake mix
rice crispy treats from the Publix bakery (we would usually eat these before we got home so that my mom would not find out)

When I went to college, grocery shopping by myself was very exciting to me as well. It made me feel like a real adult, even though I was not really paying for my own groceries or anything. I never made lists. I would just wander through the isles picking up things that caught my eye after hitting up the basics. I did not cook much in college so there was a lot of sandwich/salad supplies purchasing going on.

As what some might call a “real adult”, I still find trips to the grocery store fun. I thought the feeling would go away and be replaced by annoyance or dread, but it is still something I look forward to each week. Maybe it just reminds me of the good times scanning the isles at Publix with my dad when I was younger. I shop a little differently now. I usually plan what meals I will make for the week in advance. Now that I cook, my grocery list is usually just made up of the ingredients I will need to make the meals for the week. I rarely buy snack foods anymore. My list is made up of things like 1 large white onion, ground cumin, mango nectar or baking powder.

Like all things I actually enjoy doing, it is sometimes hard to find the time to go grocery shopping. Since I tend to buy what would be considered more ingredient-type foods rather than general foods or snack foods, if I skip a trip to the grocery store, I am pretty much left with a bunch of random things that do not go together in the refrigerator. This was the case yesterday for lunch at work. I had not done any grocery shopping in a while. I had plenty of leftovers thanks to Zach’s family that was recently in town visiting, but of course I left them all at home yesterday. As lunchtime rolled around, I scrounged the following things from the refrigerator that belonged to me: double fiber english muffins, little bitty cherry tomatoes from the farmers’ market trip on Sunday, some random pepperonis and a half-block of monterey-jack cheese. Sounds like pizza to me!



No Groceries No Cry Pizza

1 english muffin
4 quarter inch slices of cheese (right off the block)
about 8 cherry tomatoes
4 slices of pepperoni (or whatever deli meat is in your refrigerator)
salt and pepper to taste

Toast the English muffin in a toaster oven until it has started to turn brown.
In a small bowl chop up the cherry tomatoes into tiny pieces (or you can just squeeze them all together), and add salt and pepper
Spread tomato mixture over each English muffin half.
Place the cheese slices on top of the tomato and then the pepperoni on top of the cheese.
Microwave your little pizzas for about 30 second to melt the cheese.
Put them back in the toaster oven until crisp to your likeness.



This will cost you only about 250 calories for both pizzas.

Under the Sea

Have I ever mentioned my baton-twirling days? Maybe I have not because they lasted about a minute, and I do not mean a minute; I mean a minute. I was in the third grade, and my best friend Michelle and I decided it would be a great idea to twirl some batons to the song, "Under the Sea" from the Disney movie, The Little Mermaid for the elementary school talent show. We literally knew how to do the following:

*twirl the baton vertically
*twirl the baton horizontally
*pass the baton in a figure eight motion between my legs

If it is hard to imagine the combination of the above three "tricks" being entertaining for the length of an entire song, that is probably because it would never have been considered entertaining by any stretch of the imagination ....at the time at least.

A video of this exists. I believe it is in the form of a VHS tape in my friend Meagan's collection of insanely horrible and embarrassing videos from our childhoods. It is probably somewhere between the 4th grade solo I sang in a jean jumper of "The Wind Beneath My Wings" by Bette Midler and the lip sync I did with some gal pals of "Say You'll Be There" by the Spice Girls in 6th Grade (I was Scary Spice).

I don't know if my struggle with enjoying seafood began with the great "Under the Sea" fiasco of 1994 or not, but for as long as I can remember I have never been a fan. While I would enjoy the occasional fish stick, I never grew up liking salmon, shrimp, scallops, trout, sea bass, crab, lobster...none of it. I am just now beginning to slowly explore the world under the surface of the sea. Here is where I am at:

Shrimp ...yes please
Salmon ...eh, no thanks
Sea bass ...wonderful
Tuna ...never!
Scallops ...okay
Crab ...sometimes
Crab Cakes ...of course!
Sushi ...yes please
Tilapia ...okay
Calamari ...eh
Halibut...YES YES YES (thanks to the recipe below)

Under the Mediterranean Sea:

(recipe from one of my favorite food blogs, Everybody Likes Sandwiches)

2 large potatoes, scrubbed and cubed
1 small onion, quartered
4 cherry tomatoes, cut in half
1 t dried rosemary (plus additional sprinkle for fish)
2 T olive oil
1 t coarse salt
pepper to taste
1/4 c green olives
1 T capers
2 filets of fish (I used halibut)
juice of half a lemon

Heat oven to 400 degrees. In a foil-lined walled cookie sheet, evenly line the pan with the cubed potatoes and large onion chunks. Drizzle with half of the olive oil, rosemary, salt and pepper and toss everything around with your hands to coat. Bake in oven for about 25 minutes until starting to brown.



On a plate, season the fish and the cherry tomatoes with salt and pepper and a bit of rosemary and coat with the remaining olive oil. Use your hands to make sure everything is covered with the oil and spice.



Push the potatoes to one side of the cookie sheet and place the fish and the tomatoes on the other side. Fill in remaining gaps with olives and capers. Squeeze lemon juice onto the fish and tomatoes.



Return tray to oven for another 20 minutes or so, until fish is cooked and tomatoes are roasted and wrinkled. Transfer onto plates and serve.