shrimp en papillote

Shrimp en papillote (or shrimp in parchment) is something I like to make year-round, but it's especially ideal during the summer months. It's the perfect lazy day dinner that takes only a few minutes to prepare and cook. It's fresh-tasting, light and since it's cooked in parchment paper, a cinch to clean. I'd call it a one-pot meal, except there's no pot involved. So, one en papillote meal...if you will?

Shrimp en Papillote (adapted from Emeril Lagasse)
serves 1


1 teaspoon olive oil
1-2 handfuls broccoli florets
1-2 handfuls mushrooms, sliced
1 small handful red and/or yellow peppers.
1 small handful green beans
1 small shallot, peeled and sliced
8-10 shrimp, peeled and deveined
1 teaspoon sesame oil
1 tablespoon soy sauce
1/2 teaspoon of ground ginger (optional)
Ground pepper, to taste


Preheat oven to 400 degrees F/204 degrees C.
Brush an 18-inch long sheet of parchment paper with the olive oil. 
Working on 1/2 of the parchment paper, layer the broccoli, mushrooms, shallots, peppers, green beans and then the shrimp. 
Drizzle with the sesame oil and soy sauce.
Season with the pepper.
Fold the parchment over the contents so that the corners meet. Fold the edges together repeatedly, 4 to 5 times, creasing it at every fold, to make an airtight seal on all sides (watch this video at 2:55 if you need a visual aid).
Place the packet on a sheet pan and into the oven and bake for 12 to 15 minutes, until the packets are puffed and the shrimp is cooked through. 
Remove the baking sheet from the oven and open the packets carefully, as there will be a lot of steam escaping.
Serve immediately.

french food at home

Lately I've been taking a cue from Laura Calder's cooking show, French Food at Home. At present, it's my favorite show - the recipes are uncomplicated and the end result always looks so appealing, yet realistic. And Calder has such a quiet confidence and charm about her that I could just watch her scramble an egg and it would look as if she made a grand meal.

I've been experimenting with a few of her recipes and not one has yet to disappoint.

A savory French toast made with herbs de Provence.

A tumble of green vegetables with shallot (the splash of fresh lemon juice adds a wonderful bright taste) and a surprisingly hearty potato and bacon fritatta.

Check out some of her other recipes here, but I highly recommend watching the show if you have the Cooking Channel.  Yes, she cooks with a lot of butter, as the French tend to do, but just pour yourself a glass of red to counteract the cholesterol - that's what I keep telling myself, anyway.









p.s. I can also vouch for her creamy pea soup, which is perfect for a light spring lunch (I added a little more water and cream than called for to give it a more soupy consistency. And no straining necessary).

baked artichoke with gorgonzola and herbs

I went into this thinking, I'm going to have at least two artichokes. Well, that was wrong. Because these babies are rich rich and rich. I should have known. The Gorgonzola mixed with the cream and herbs makes for a superb and decadent cheese sauce. It has a nice saltiness and pungency, but it's also very creamy which makes it perfect for dipping. Don't mind if I do.

Baked Artichokes with Gorgonzola and Herbs (adapted from Giada DeLaurentis)
serves 4

4 artichokes
2 lemons or 4 tablespoons lemon juice
10 ounces mild Gorgonzola cheese, room temperature
2 tablespoons heavy cream
2 teaspoons chopped fresh thyme leaves
1 clove garlic, minced
1/2 teaspoon freshly ground black pepper
bread crumbs
olive oil

Bring a large pot of salted water to a boil. 
Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. 
Add the artichokes to the boiling water. 
Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. 
Drain the artichokes and let cool.

Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, garlic, salt, and pepper. .

Preheat the oven to 400 degrees F. 
Remove the center choke of the artichokes using a small spoon. 
Stuff the cheese mixture into the center of the artichokes. 
Place the artichokes into a baking dish. 
Sprinkle the bread crumb mixture over the top of the artichokes. 
Drizzle the tops of the artichokes with olive oil. 
Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 10 minutes. 
Transfer the artichokes to a serving dish and serve.

refreshing limeade

What do you do when you see a sale for seven limes for only $1?

I’ll tell you what I do.

I buy the limes.

I make limeade.

Limeade (adapted from Simply Recipes)
makes about 1 quart


5-7 limes
Grated zest of 1 lime (about 1 tbsp)
3/4 to 1 cup of sugar
3 cups of water


In a small saucepan bring to a boil the sugar, one cup of water, and the lime zest. 
Once the sugar is dissolved (which it should be by the time the water boils), remove from heat and let cool for for a few minutes. The amount of sugar is a guideline, it depends on how sweet you like your limeade and how tart your particular limes are.
Place a strainer over a bowl and pour the sugar syrup through it, straining out the lime zest. 
Add the lime juice and 2 cups of water. Taste for sour/sweet balance. If too sweet, add a little more lime juice.
Chill, or serve immediately over ice.

It might be a little early for this cool, satisfying summer drink, but I always get a little ahead of myself once that warm weather hits. Kind of like those people who, at the first sign of spring, break out the shorts and flip-flops – on a 55 degrees (F) day. You know who you are.

sandwich idea: bacon, bleu cheese and pear

This is a quick, easy and super delicious sandwich for anyone that loves a little sweet with their salty.

All you need is:
a few thin slices of pear
2-3 strips of cooked, crispy bacon
some bleu cheese, melted
a whole-wheat English muffin, toasted

Enjoy while still toasty and warm. Take pleasure in the contrasting flavors. Appreciate the different textures. It's divine.

mushroom and kale gratin

There are very few things I enjoy about the winter. Snow days, getting to wear my riding boots, an excuse to stay inside and kale. Its leafy green goodness begs me to bake them into salty chips, but once in a while, I like to change it up; include them in a hot dish as opposed to making kale chips or tossing a few leaves into a salad. It is, after all, an extremely versatile vegetable and a superfood (bonus!).

Mushroom and Kale Gratin (adapted from  The New York Times via Pink of Perfection)
serves 4

1 1/2 pounds kale (I eyeballed it)
2 tablespoons extra virgin olive oil
1/2 pound mushrooms, sliced
Salt and freshly ground pepper
1 teaspoon finely chopped fresh rosemary
5 large garlic cloves, minced
1/2 cup Gruyère cheese, grated (2 oz.)
1/4 Parmesan, grated (1 oz.)
3-4 eggs
1/2 cup milk

Preheat the oven to 375 degrees. Oil a 2-quart baking dish.
Bring a large pot of water to a boil, salt abundantly and add the greens. 
Cook for 3-5 minutes or until just tender. 
Transfer to a bowl of ice water, then drain and squeeze out water. 
Chop coarsely.

Heat the olive oil over medium heat in a large nonstick skillet
Add the the mushrooms and cook, stirring often, until tender, about eight minutes. 
Add salt and pepper to taste, and the rosemary and garlic. 
Cook for another minute. 
Add the greens, and stir together for another minute or two.

Whisk together the eggs and milk. 
Add salt and pepper, and stir in the cheeses and mushroom/kale mixture. Scrape into the baking dish. Bake 35 to 40 minutes until browned and sizzling. Serve hot, warm or room temperature. 

 I'd also like to honorably mention the other star players in this dish: 
rosemary - you lend such a nice hint of flavor; mushrooms - you soak up garlicky flavors like nobody's business; cheeses - you know I love you; eggs - this wouldn't have been the same without you.

baked tortilla chips

 If you follow me on Twitter, than you probably know I have a weakness for snacking. Mostly sweet stuff, but salty and crunchy does the trick too. I don't much care for greasy bagged potato chips or pretzels, but a nice crispy tortilla chip I can get behind. Something with natural corn flavor.

Baked Tortilla Chips (adapted from AllRecipes)
serves 1-2

1 (12 ounce) package corn tortillas
1 tablespoon olive oil
2-3 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C).
Cut each tortilla into wedges and arrange the wedges in a single layer on a baking sheet.
Combine the oil and lime juice. Mix well and lightly brush or spray each wedge on both sides (you can also try this step before cutting the tortilla into wedges).
Combine the cumin, chili powder and salt in a small bowl and sprinkle on wedges.
 Bake for about 5-7 minutes. Rotate the pan and bake for another 5-7 minutes or until the chips are crisp (the ends will slightly turn up)

Like many things, I've decided that I prefer these homemade tortilla chips. over the store-bought kind The flavor possibilities are so easily made to one's preference, so it's difficult to mess up. If you like something more classic and simple, then you can simply leave out the cumin and chili powder and they'd result in something as equally delicious.

*The guacamole I used in the above photo is my own improvised recipe that includes avocado, cumin, chili powder, lime juice, salt, pepper and fresh cilantro (always fresh cilantro).

**If you want a slightly sweeter option: I tried these baked cinnamon-sugar chips and they were pretty amazing as well.

tomato sauce with onion and butter

Tomato sauce needn’t be complicated. Such is the philosophy of Marcela Hazan’s recipe. I can certainly vouch for this.

Lately, I’ve been seeing a lot of “best” recipes.  As in, “the best orange chicken” or “the best sweet potato mash in the world!” I’ve tried them, and no, they were not the best.  Naturally, I was reluctant to try this tomato sauce after seeing that it was being labeled as “the best”.

Then, I saw some well-respected and trusted food bloggers raving about it. Including Deb from Smitten Kitchen. I trust her taste, as I’ve had some successes with her recipes before. And so, I tried it.


Tomato Sauce with Onion and Butter (adapted from Essentials of Italian Cooking via Smitten Kitchen)
Serves 4


28 ounces (800 grams) whole peeled canned San Marzano tomatoes
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Put the tomatoes, onion and butter in a heavy saucepan over medium heat.
Bring sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes.
Stir occasionally, gently crushing the tomatoes against the side of the pot with a wooden spoon.
Remove from heat, discard onion, add salt to taste and keep warm while you prepare pasta.

This might be one of the very few recipes I didn’t play around with. No additions, no tweaks, no substitutions. And it was marvelous. Rich and sweet (but not overly). As soon as I tasted the sauce while cooking in the pot, I just knew this was it; my newest cooking staple. I could also tell that this was going to be in heavy rotation by the constant licking of the spoon every few minutes or so. It was too good not to.

So was it “the best”? I’ll just say this: It’s easily my favorite tomato sauce.

vegetables for dinner + weekend plans

Fresh veggies have been making their way into every dinner, lately. Spinach, green beans, broccoli, kale...it's been a winter of crunchy greens.

Some favorites include:

-oven-roasted broccoli (with panko bread crumbs and Parmesan cheese tossed in for texture and good measure)
-baby spinach chips (just like kale chips only milder)

In this household, olive oil and vegetables go together like peanut butter and jelly.

Next on the agenda: cauliflower popcorn. However, I'd be open to other cauliflower recipes, if you have any for me.

Otherwise, I hope you have a great weekend!  Bob and I will be hosting our first party (a housewarming!) in the new apartment. I'm notoriously terrible at planning parties, but I hope to turn over a new leaf by the time Saturday comes. Wish me luck!

baked pumpkin pudding

Yes, I know pumpkin is soooo last fall. But when you have a can of pumpkin puree just staring you in the face every time you open your cabinet, you'd be craving a good ol' pumpkin recipe too. So there.

Now that I've gotten that excuse out of the way, let's see what this baked pumpkin pudding is all about:

Baked Pumpkin Pudding (adapted from Better Homes and Gardens)
Serves 4


Nonstick cooking spray
1cup canned pumpkin
1/2 cup milk (I used 2%)
1/3 cup brown sugar
2 egg whites, lightly beaten
1/2 teaspoon pumpkin pie spice
1 teaspoon butter, softened
 
Preheat oven to 350 degrees F. 
Lightly coat four 6-ounce ramekins or custard cups with cooking spray. 
Place ramekins in a 2-quart square baking dish; set aside. 
In a medium bowl stir together pumpkin, milk, brown sugar, egg whites and pumpkin pie spice. 
Divide pumpkin mixture among ramekins.
Place baking dish on oven rack. 
Pour boiling water into the baking dish around ramekins to a depth of 1 inch. 
Bake, uncovered, for 40-45 mins or until a knife inserted near the center of each pudding comes out clean. 
Carefully remove ramekins from water. 
Cool on a wire rack at least 15 minutes before serving.
Garnish with extra brown sugar or cinnamon.

Good stuff, good stuff. Then again, I'm a big fan of pumpkiny desserts. Especially in the lovely form that is creaminess. Lately, I've been bookmarking pudding recipes like mad (Chocolate! Caramel! Vanilla! Butterscotch!). So naturally, pumpkin pudding was an immediate response to my pumpkin surplus.

Although, I will make this note: the consistency leaned more towards pie than pudding. I'm not complaining though. But it should probably be called pumpkin pie in a cup (sans crust).

Oh...and you know what makes pumpkin pudding even better? Nutella (a last-minute addition).

But then again, Nutella makes everything better, right?

-jillian m.

orange with rosemary honey and greek yogurt

 Every once in a while, I crave a subtle twist on the foods I eat daily. Fruit is amazing on its own (especially when ripe and in season), but there are times when I like to get a little fancy with it.

Orange with Rosemary Honey and Greek Yogurt (adapted from Self)
serves 1

1 orange or 2 clementines, peeled and sliced
1 sprig of fresh rosemary or 1 pinch of dried rosemary, crushed
1-2 tbs honey
2 tbs of vanilla or plain Greek yogurt


Heat 1-2 tablespoons of honey with rosemary until bubbling. 
If fresh rosemary was used, discard of the rosemary.
Serve orange with dollops of yogurt and rosemary honey drizzled over.

That's it. Nothing crazy, nothing complicated. Just few simple ingredients that bring out the fruit's natural flavor.

 There's nothing like the glistening luster of an orange to brighten up a dish. It's just one the many reasons I love fruit. You can always count on oranges, strawberries, pineapples, kiwis or pomegranates to be the prettiest and brightest stars in a dish.

-jillian m.

crispy hash browns

In preparation for our move (and as previously mentioned), I bought a huge bag of russet potatoes from one of those wholesale stores. Little did I know that our new refrigerator would be the size of a dollhouse, so needless to say, potatoes are on the agenda for the entire week. Not that I'm complaining. Potatoes are among the easiest and most versatile foods to cook. Roast 'em, bake 'em, mash 'em, fry 'em...whatever strikes your fancy. Generally, I don't have much of a preference, but when it comes to breakfast, they just don't get any better any crispy hash browns (although I do love me some home fries in the a.m.).

Crispy Hash Browns (adapted from Simply Recipes)
3-4 servings

3 Tbsp canola oil
1 lb Russet potatoes, peeled and grated
Salt and pepper


Heat oil in a large frying pan on medium high heat.

While the pan is heating, squeeze out as much moisture as you can from the grated potatoes with potato ricer (just squeeze out moisture, don't force potatoes through the ricer) or use paper towels to sop excess moisture

When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan, evenly (no more than a 1/2 inch thick)
Add salt and pepper on the potatoes. 
After a few minutes, lift up one edge of the potatoes and see how done they are. Flip when bottom is golden brown.
Continue to cook until bottom is also golden brown.

I like my hash browns a bit burnt on the outside, as you can probably tell. With an extra sprinkling of salt and pepper. And with a side of fluffy scrambled eggs.

-jillian m.