A few weeks ago, some cauli caught my eye in the produce aisle that I just couldn’t pass up, so I tossed it in my cart with the intention of looking up my old flame.  It was with great sadness that as I was Googling “cauliflower parmesan soup” to no avail, I simply couldn’t find the site I got that recipe from.  A lot of recipes bared some resemblance to it, but none were it.  I slowly came to the realization that we may never connect again and I would have to move on with another soup.  With a heavy heart and, now, and open mind, I returned to my search.  I stumbled upon Rockpool’s recipe sixth down on Google and after quickly scanning the ingredients, I knew I found my rebound…

The soup had all of the components I could remember from the recipe I made, but it also had Dijon.  Hmm…  things were starting to get interesting.  Well, they got even more interesting  moments later when I realized the measurements were in grams and mL.  I guess that’s what you get when you step outside of your North American recipe comfort zone.  Conversions were going to be a little work, but this recipe seemed worth it.  I ended up with some really rough measurements that may be pretty far off (sorry, Mr. Perry), but basically followed the rest of the recipe and couldn’t have been more pleased.  It was luxurious, cheesy, and, in contrast to my old flame, now it had some zip.  Thank you, Dijon!  It’s little things like a splash of vinegar or Dijon mustard that can really elevate soups and sauces from good to spectacular.  Keep this in mind next time you’re in the kitchen.  I hope you enjoy this recipe as much as we did.  Buon appetito!

cauliflower + pecorino soup
Slightly adapted from Neil Perry’s Rockpool recipe
Serves 6

1/4 cup extra virgin olive oil
1/4 cup salted butter
4 large cloves of garlic, finely minced
1 large onion, diced (about 2 cups)
1 1/2 tsp. sea salt
1/2 tsp. freshly ground pepper
5 cups cauliflower florets, roughly chopped (about 2 heads)
7 cups chicken stock
1 – 2 Tbsp. Dijon mustard
3/4 cup Pecorino Romano cheese, finely grated

Heat oil and butter in a large pot over medium.  Add garlic, onion, salt, and pepper and saute for 10 minutes.  Add cauliflower and sweat over medium-low heat for about 15 minutes or until florets are soft and light golden.  Add stock and bring to a boil.  Reduce heat and simmer covered for about 15 minutes or until cauliflower is very soft.  Remove from heat and puree soup until very smooth.  Return to low heat and stir in cream, 1 tablespoon of mustard, and cheese until well combined.  Taste and add more mustard if desired.  Season to taste with salt and pepper.  Serve immediately.

A few notes:

• I use Grey Poupon Dijon mustard which is relatively bold in flavor.  In general, I prefer flavors that are screaming at me, rather than whispering.  You may need more or less mustard than prescribed depending on the strength of the one you are using and your taste preferences.  I found 1 tablespoon was too little for me.  It makes you think, “Hmm… Is there mustard in this soup?”  Two tablespoons, on the other hand, was just right for me.  It was more like, “Hey.  There’s mustard in the soup and I frickin’ love it!”
• I run a Pecorino Romano cheese household, but Parmesan cheese would be a fine substitute.

Instead, every spare minute I have is spent corralling my little man, who, by practical standards, lives in a relatively safe home and still manages to find danger at every turn.  He turned nine months a few days ago and every day is an adventure.  He started cruising along soon after seven months and hasn’t slowed down since.

On the baby food front, we’re also gradually moving past silky vanilla fruit and veggie purees to introducing more fun things like homemade chicken soup with pastina, cinnamon roasted apple and prune mash, turkey-veggie meatballs, and – his favorite – zucchini with garlic and basil.  While he can eat some of the things we nosh on, he’s still at the in between stage where not everything works with his digestive system and I’m somewhat of a short order cook around our house.  The truth is, I really don’t mind.  Second to none, he lusts for food like no child I’ve seen before; eyes bulging, gummy mouth gaped open, and feet kicking his tray as I’m in the kitchen putting together his meal.  A boy after my own heart.  It makes all of the “short order cooking” I do for my toothless wonder so absolutely rewarding.

Today, I’d like to share a seasonal salad I’ve been eating nearly every day either as a small side with my dinner or for a light lunch.  It is so simple to the point that I almost felt silly blogging such a no-nonsense recipe.  I then realized if it has become such a regular and enjoyable part of my  diet that I’d be remiss not to mention it on KarmaCucina.  So, here it goes – are you ready?

Gather some hardy kale leaves, chop, dress with a simple lemon vinaigrette, and garnish with luxurious shavings of Pecorino Romano cheese.  Easy does it and does it well for this recipe.  The ever so slight bitter and strong tasting kale contrasts extraordinarily well with the sharp Pecorino cheese and tart lemony vinaigrette.  There are a number of varieties of kale – from long and bumpy emerald leaves to curly purple ones – and you really can’t go wrong with whatever you choose.  I used Lacinato kale because that rich green color makes me feel healthier just looking at it – I know, crazy, right?  I hope you enjoy this salad as much as we do…

P.S.  If you want to get really lazy, you can skip the shallot-mincing and vinaigrette emulsification steps and dress the salad simply with lemon, oil, salt, and pepper.  I’ve been known to do this when I’m in a baby-chasing bind.

If you haven’t checked out KarmaCucina’s Facebook Fan page, head on over, click “Like” to keep up with all the latest posts and join the conversation!

lemon + kale salad
Serves 2 (entree sized salads)

Juice of 1 lemon
1/4 cup extra virgin olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. shallot, minced

1 large bunch of Lacinato kale (about 1-lb.)
Pecorino Romano cheese
Coarse sea salt
Pepper

Whisk or puree the first five ingredients until emulsified.  Set aside.

Use a sharp knife to run along both sides of the tough middle rib of the kale; remove leaves, and discard rib.  Roughly chop leaves and transfer to a bowl.  Pour in the lemon vinaigrette and toss to coat.  Let salad sit for 5 – 10 minutes to soften up the leaves a bit.  Plate salad and use a vegetable peeler to shave desired amount of cheese on each serving.  Season to taste with additional coarse sea salt and pepper and serve immediately.

Today is the posting date for the the 2012 Great Food Blogger Cookie Swap. This is my second year participating in this rad event run by Love & Olive Oil and The Little Kitchen.  The G.F.B.C.S. is a modernized version of the cookie swaps our moms did when we were kids, with a dash of surprise.  Each participating food blogger submits her info and is randomly grouped up with three other bloggers to whom they mail cookies.  The twist is: you’re not allowed to contact the recipients of your cookies beforehand.  It’s a lot of fun to send the cookies out, but I must say, it’s equally, if not more,exciting to be on the receiving end, not knowing what cookies you’re going to end up with, or from whom.   This year, I baked cookies for  Brittany of Life of a Bama Girl (coincidentally, again), Tara of Trippin With Tara, and Maneesha of Twice Charmed Gourmet.   I received the following yummy ♥ dozens:

Smores cookies from Justina of Fail Sweetly
Cashew cookies from Megan of Stylish Food
Chewy chocolate cherry cookies from Melissa at Melissa Likes To Eat

Joe and I have devoured each and every cookie and I am sad to say they’re long gone.  I only wish we could do this every month : )

So, that’s the long and short of the swap.  Now, on to the cookies.  I picked an old standby – the classic Quaker Oats vanishing oatmeal recipe – and made a couple of small changes.  I threw in a few of my favorite seasonal flavors: luxurious white chocolate, tart cherries, and nutty pecans.  Every bite of these cookies made me feel warm and fuzzy – just the fact that there are oats in there makes me believe I’m being healthy… for about one split second. A short moment later, plenty of butter reminds me I’m not.   The white chocolate, cherry, and pecans add decadence to an otherwise ordinary cookie in the spirit of the holiday season.

The other change I made involved a dough chilling technique that is supposed to increase the chewy factor.  Now, you’re either a crispy or chewy cookie lover – I’m the latter.  I don’t think there is any middle ground here either (with the exception of very few cookies – I’m talking to you, biscotti).  “Give me chewy cookies or give me death.”  Okay, that might be a little dramatic, but I’ve been called worse.

So, here goes the recipe.  I really hope you give them a try – they are a truly tasty, indulgent, and fun twist on traditional oatmeal cookies.  Happy holidays, food lovers!

chewy white chocolate cherry pecan oatmeal cookies
Slightly adapted from Quaker Oats’ recipe
Yields about 4 dozen

1/2  cup (1 stick) plus 6 tablespoons salted butter, softened
3/4  cup firmly packed brown sugar
1/2  cup granulated sugar
2  eggs
1  teaspoon vanilla
1-1/2  cups all-purpose flour
1  teaspoon baking soda
1 1/2  teaspoon ground cinnamon
3/4  teaspoon salt
3  cups old fashioned oats
2/3 cup coarsely chopped pecans
2/3 cup white chocolate
2/3 cup dried cherries

In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats, pecans, chocolate, and cherries; mix well.  Cover the bowl with plastic wrap and chill for at least 30 minutes in the refrigerator.

Heat oven to 350°F. Drop dough by rounded tablespoonfuls onto parchment paper lined cookie sheets.  [Whatever dough can't fit in the oven, put back in the refrigerator until it's time to bake it.]

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

One more thing while we’re on the topic of pork:  I went to Michael Symon’s book signing in Princeton a couple of weeks ago and had the honor of meeting the “Prince of Pork,” himself, as well as getting a signed copy of his latest book, Carnivore.  Below you will find a snap of Joe and me with Symon.  He was super down to earth and took the time to chat up everyone that came his way, sign books, and take as many photos as you wanted.  What a guy!?

P.S.  If you haven’t checked out KarmaCucina’s Facebook Fan page, head on over, click “Like” to keep up with all the latest posts and join the conversation!

pancetta home fries
Adapted from Smitten Kitchen’s recipe

1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
2 tablespoons salted butter
1 medium yellow onion, finely chopped
1- 1/4″thick slice of pancetta (about 2 ounces), cut into small dice
1 Tbsp. extra virgin olive oil
2 Tbsp. Italian parsley, roughly chopped
Salt and pepper to taste

Arrange potatoes and 1 tablespoon of butter in a microwave safe bowl.  Cover tightly with plastic wrap and microwave until the edges soften, about 5 – 7 minutes, shaking bowl about halfway through cooking.

Meanwhile, melt the other tablespoon of butter over medium to medium high heat in a large cast iron* skillet.  Saute onions with a pinch of salt until golden brown and softened, approximately 6 minutes, careful not to burn.  Transfer the onions to a small bowl and set aside.  Add the pancetta dice and cook until crunchy and golden, approximately 3 – 5 minutes.  Use a slotted spoon to transfer the pancetta into the bowl of onions.  Add the olive oil and softened potatoes to the skillet.  Pack down the potatoes into the pan using the bottom of a spatula.  Resist the temptation and do not touch them for approximately 5 minutes – this is how you achieve that golden crust.  Once you see the underside is golden, flip the potatoes over, pack down with the spatula again, and do not touch for another 5 minutes.  Reduce heat to medium low and continue cooking potatoes for an additional 5 minutes, tossing occasionally, until crispy and golden on all sides.  Add onions and pancetta back to the skillet and cook for approximately 2 minutes.  Season to taste with salt and pepper.  Add parsley, toss well, and serve immediately.

*I highly recommend this super reasonable, classic, and versatile piece of cookware for your kitchen arsenal.  I am convinced it was one of the keys to my crunchy potato success and it seems to cook any and every thing I put in it to perfection.

Are you ready for some football

Last weekend, I decided it was time to “wing it” (couldn’t help myself).  I followed his guidelines and my palate and threw together a batch for Sunday’s Giants game.  Dang, they were good.  The husband and I were pleased, as evidenced by the furious licking of every last drop of sauce clinging to our fingers.  There’s more football on today and all season long… just another excuse to put a batch of these together and enjoy with your favorite cold beverage.  Happy football season, folks!

mo’s buffalo wings
Serves 4 normal people (or Joe and me)

4 Tbsp. butter
1/2 cup Frank’s Original Red Hot sauce
3 Tbsp. molasses
1/2 + 1/4 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. fresh ground pepper
1/4 cup extra virgin olive oil
2 lbs. chicken wings

Melt butter in small saucepan over low heat. Whisk in the hot sauce, molasses and 1/4 teaspoon of cayenne pepper.  Simmer for three minutes and remove from heat.

Preheat grill on high.  Combine salt, pepper, 1/2 teaspoon cayenne pepper, and olive oil in a large bowl.  Add wings and toss to coat.  Use tongs to transfer the wings to the grill.  Cook for approximately 8 minutes, flipping midway.  Reduce heat to low and cook for another 8 minutes or until entirely cooked.  Transfer to a large clean bowl.  Pour the wing sauce over and toss until all are well-coated.  Serve immediately  as is or with celery sticks and blue cheese dressing.

I began racking my brain for something I could put together quickly.  Joe’s not a huge cake fan, which worked out well considering I didn’t have the time to bake, cool, and frost a cake, so that was ruled out.  Brownies or blondies?  Those could be fun, but we just enjoyed some last week.  The pile of mush that is my mind quickly went back to some ridiculous cookies we had last December when I participated in Love and Olive Oil  and The Little Kitchen’s Great Food Blogger Cookie Swap.  We received this batch from Madeline at Thursday Night Baking and it was literally love at first bite.  Chewy, chocolatey, nutty perfection with a hint of sea salt the catapulted the cookie into euphoria.  Did I mention they have oatmeal?  So that makes them a little healthy, right?  Not at all, but I’ll always try my best to justify a sweet treat.  I’ve only made them once since – maybe because the two of us ate through them in a matter of days…

As soon as I wrapped up work, the little man and I headed to the grocery store for a few last minute ingredients.  We whipped up a batch of these cookies and cooled them before the big man even walked in the front door – that’s how quickly this recipe comes together.  He knew that something delicious was baking in the oven by the smell – it’s impossible to hide that!  But fortunately, we were still able to surprise him after dinner with a few of these and a candle.  A birthday sweet and a birthday wish for the husband.  Success under the gun!  I don’t think I’d have it any other way…

salty chocolate chunk + pecan cookies
Original recipe from Anne Burrell
Re-interpreted by Thursday Night Baking
Barely altered by me

2 cups flour
1 cup rolled oats
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp.  salt
1 cup dark brown sugar
1/2 cup natural cane sugar
2 sticks salted butter, room temp
2 eggs
1 tsp. vanilla extract
2- 4 oz. semi-sweet chocolate bars, coarsely chopped
1 cup toasted pecans, coarsely chopped
Sea salt

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  Combine flour, oats, baking powder, cinnamon and 1/2 teaspoon salt in a medium bowl.    In a large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar, and butter.  Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and, letting combine fully between each one.  Stir in the vanilla.

With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and pecans by hand with a spatula.

Spoon the cookie dough by 2 tablespoon-size balls onto the parchment lined cookie sheets, placing each ball approximately 2 inches apart. Place the cookie sheet in the oven and bake for 12 to 13 minutes.  As soon as they come out of the oven, sprinkle each cookie with a few grains of sea salt.  This is really important to do while the cookies are hot in order for the salt to adhere.  Let the cookies cool for 2 – 3 minutes and then transfer them to a cooling rack.

A couple notes:

• I’m very liberal with the sea salt… Let’s just say I use more than a “few grains.”  I used my sea salt grinder to top each cookie with large flakes.
• This is a fabulously chewy dough that is super-versatile. Have fun with it and substitute your favorite nut or chocolate.  I’m thinking white chocolate and macadamia would be another stellar combination.

Please take note of the size of this recipe.  It makes a large batch; perfect for a big picnic or gathering.  I gave you my exact portions, but you can halve it for a normal sized crowd.  Bear in mind, you can’t really screw up this dish by roasting too many veggies.  Keep it colorful, seasonal, and local.

P.S.  Good luck getting all of your veggies into this salad because I simply could not stop plucking them off the baking sheet and tasting them after they came out of the oven.

P.P.S.  And, of course, here are some pics of my little guy, who has been growing like a champ every single day.

farmstand orzo
serves 10 – 12
adapted from Ina Garten’s recipe

3 crowns of broccoli
2 green squash, sliced into 1/2-inch rounds and halved
1 yellow squash, sliced into 1/2-inch rounds and halved
1 red bell pepper, seeded and 1-inch diced
1 yellow bell pepper, seeded and 1-inch diced
1 red onion, peeled and 1-inch diced
4 garlic cloves, peeled and minced
1/2 cup extra virgin olive oil
1 1/2 teaspoons sea salt
Fresh ground pepper
1 pound orzo pasta

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup extra virgin olive oil
1 tsp. kosher salt
1/2 tsp freshly ground black pepper

4 scallions, green and white parts sliced
3/4 lb. block of feta cheese, diced
A couple handfuls of fresh basil, julienned

Preheat the oven to 425 degrees.  Cut the broccoli florets from the stalks, leaving an inch or two of stem; discard the stalks.  Toss the broccoli, squash, peppers, onions, garlic, oil, salt and pepper together on two foil-lined baking sheets.  Roast for 40 minutes, until slightly browned, turning once with a spatula.

Whisk the lemon juice, oil, salt, and pepper in a small bowl.  Set aside.

Cook the orzo in salted boiling water according to package directions.  Drain and transfer to a large bowl.  Add the roasted vegetables and any accumulated juices on the baking sheets into the bowl.  Pour dressing over everything and toss well.  Let cool to room temperature, then add the scallions, feta, and basil.  Taste for seasoning and adjust to flavor.  Serve at room temperature or cold.

A few notes:

• Ricotta salada, parmesan, or goat cheese would be great alternatives to feta
• Add or substitute your favorite veggies
• Ina puts pine nuts in hers.  I’m sure they’re a nice touch, but I did not have them and they weren’t missed.
• I doubled the pasta and didn’t see the need to up the dressing.  Ante up if you like.

Month 2: Hunter found his hands

The boy smiles

Asleep in daddy’s arms

Cheesy, but the photo had to be taken

Hunter’s first dip

Hunter’s Christening

Month 3: Bottle strike. Nursing strike. You name it.

It seems like most of the spring passed me by in the blink of an eye, which was not necessarily a bad thing considering my swollen ankles and less than nimble physique leading up to Hunter’s arrival.  I’m on my way back to my former physical self – a slow and daunting process – and, fortunately, just received clearance from my doc at last week’s six-week appointment to get back to my normal exercise routine, which will be a huge help in that process.  I was super pumped afterwards and asked grandma if she could mind the little guy a bit longer while I went for my first run.  If I could do this every day, I’d be back in shape in no time, right?  What I realized in the days afterwards is workouts weren’t going to be quite as easy to squeeze in without a babysitter and, of course, a limited amount of time.

Among the things having a baby teaches you are prioritizing tasks and making the most of your time.  There’s no time for B.S., people.  You never know when the little guy is going to open those precious little eyes from a nap, so it’s important to get things going while the going’s good.  At this early stage, I humbly admit that on most days, my main priorities are keeping up with the household and meal preparation.  When it comes to meals, I’ve been trying to keep things short and sweet with few steps and a limited amount of prep time.  This means a lot of grilled chicken, pan seared fish, and baked pork, all of which, can get a little boring on their own.  Problem solved with today’s post.

This mango salsa recipe is quintessential summer at its finest and the perfect companion to liven up almost anything coming off your grill or range.  It’s a refreshing addition that works on top of salads, tacos, over seafood, pork, chicken, and steak, and, of course, as a dip for chips.  I’ve been enjoying it most alongside fluke or mahi fillets to which I’ve given the Cajun spice treatment.  You know I’ve got a thing for sweet and savory on every plate : )  The salsa will keep in your fridge for about three days, so get that grill going and try it with a few different things to decide what you like it with best.

 mango salsa
yields about 1 1/2 cups

1 ripe mango, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 Tbsp. red onion, diced
Zest of 1/2 lime
1 green onion, white and green parts, sliced thinly
1 Tbsp. jalapeno*, seeded and diced (*optional or to taste)
2 tsp. lime juice
1 tsp. honey
Pinch each of salt and pepper

Combine all ingredients in a bowl.  Gently toss to combine.  Serve immediately or chill in the refrigerator.  Keeps up to three days.

A few notes:

• Click here for instructions on breaking down a mango.
• If using, taste your jalapeno before adding!  Sometimes they’re super hot – sometimes they’re not.  The last one I had set my mouth on fire for quite a while.
• Peach, cucumber, pineapple, or avocado would all be welcome additions to this salsa.  It’s your world!
• Cooking is so personal – play around with the lime juice, honey, and salt to achieve just the taste you’re looking for

If you follow my story on KarmaCucina.com, you know we’ve experienced some “life changes” recently, including the sale of our home and subsequent move, as well as preparation for our  first child.  None was a small undertaking and, I suppose, I was too overwhelmed with each change and their peripheral effects to really focus on maintaining the site.  Today, over two months since my last post, I finally feel differently.

On April 24th, we welcomed our son, Hunter Michael, into the world.  His birth, in itself, is some story – I thought I knew pain and I thought I had endurance, but I was humbled and brought to my knees during our week in the hospital.  For some reason, I believed the fact that I was a runner – long-distance, at times – and a fitness enthusiast, I would somehow be prepared for the birthing experience.  I wasn’t.  However, our first meeting and every day thereafter has made any negativity attached to that memory fade and pale in comparison to the positivity and love he has brought into our life.  Spoken like a true mother:  he is the epitome of perfection – handsome, cute, feisty, independent, strong, and funny.  He is the littlest boss I’ve ever had.  He is the most challenging thing I’ve ever dealt with.  He is the best thing that has ever happened to us.

The first month with Hunter was something we were not prepared for.  He was colic; not just cranky, but colic, meaning marathon episodes of crying wherein he is basically inconsolable.  In his case, the episodes began late evening and ended early morning – you know, the time when you and most other human beings are deep in sleep.  Joe and I took turns, we tried every stunt we could to soothe him to no avail, we drove for miles and miles in our car, I cut dairy out of my diet and anything I remotely enjoy (broccoli, garlic, onion, spices), and we, ourselves, cried.  We initially thought we should be able to handle this on our own – and some people do – but we then surrendered ourselves and put aside any humility we had by enlisting the hands of our amazing support system of family and friends that had been offering to help.

Colic typically subsides around three months, but I guess we’re some of the lucky ones.  A little over five weeks later,  Hunter seems to have basically outgrown it, sleeping mostly through the night, and I feel we’ve finally gotten into a groove.  I never expected this to happen as soon as it did and, perhaps, it’s good I didn’t have any expectations at all.    The experience was a momentary blip on the radar and we were blessed with a perfectly healthy boy.   From the moment I found out I was pregnant, that is all I could have ever hoped for.  He just started smiling and cooing, which makes it nearly impossible to remember those sleepless nights.  His thighs and cheeks are filled out; he has become a rolly-polly little man that is thriving and growing stronger every day.

Life as we know it has changed… for the better.

I’ll be back with a recipe soon. In the meantime, here’s some “baby food” for the eyes…