Parmesan Vermouth Risotto

PROCEED WITH CAUTION: This Risotto is addicting. 

That is all.

(Adapted from Elizabeth Minchill)
Serves 6-8

Ingredients:

• 2 onions
• 2 cups rice
• 1 cup grated parmesan cheese
• salt, pepper
• 1- 1/4 cup dry white vermouth
• 4 tablespoons butter
• 1 tablespoon olive oil
• 4 cups rich chicken broth, warm

Directions:

1. Chop onion finely. Add to pot big enough to hold all the risotto, along with 2 tablespoons of butter and olive oil. Saute at low heat until the onion softens. About 10 minutes or so.
2. Add about a tsp of salt, stir, and add the rice. Turn up the heat a bit, and stir the rice until it is well coated.
3. Add the vermouth, and stir, until evaporated. Add about a cup of broth, and stir. Keep adding more broth and stirring until the rice is almost done. When it only has about 4 more minutes to cook, add the rest of the butter and stir. Then add the cheese and stir.
4. Serve topped with freshly grated pepper.

Green Olive Crostini

Green Olive Crostini

• 2 garlic cloves, peeled and smashed
• 1 1/4 cups large green pitted olives, such as Sicilia (3/4 pound)
• 1 tablespoons capers, rinsed and drained
• 1/4 cup extra-virgin olive oil
• 4 large slices of crusty bread

Directions:

1. Preheat the oven to 400°. In a food processor, process the garlic, olives, capers and olive oil to a coarse paste.
2. Toast the bread on the oven rack for 6 minutes, or until crisp and browned. Spread the olive paste thickly over the toasts and serve.

Bacon, Onion, and Sourdough Stuffing

(Adapted from Melissa Rubel Jacobson)

Ingredients:

• One 9-inch-long loaf sourdough bread, cut into 1-inch cubes (I used a pre-sliced loaf!)
• 4 tablespoons unsalted butter
• 1 large sweet onion (Vidalia, Walla Walla, etc.)
• 2 celery ribs, cut into 1/4-inch dice
• 2 teaspoons chopped sage
• 1 teaspoon thyme leaves
• 1 pound piece of slab bacon, sliced 1/2 inch thick and cut into 1/2-inch dice
• 2 1/2 cups chicken stock or low-sodium broth
• 1 egg
• 2 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground pepper

Directions:

1. Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish.
2. On a large rimmed baking sheet, toast the rye bread cubes for about 15-20 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl.
3. In a skillet, melt the butter.
4. Add the onion and celery; cook over moderate heat until tender, about 10 minutes.
5. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread.
6. Wipe out the skillet. Add the bacon and cook over moderate heat until browned, about 10 minutes.
7. Using a slotted spoon, transfer the bacon to the bowl with the bread.
8. In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add the kosher salt and pepper.
9. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. 
   
10. Refrigerate for at least 1 hour or overnight.
11. Bake the stuffing for about 30 minutes, until hot throughout.
12. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden.
13. Serve hot or warm.

Perfect Mashed Potatoes

I've made mashed potatoes a million times, but these are seriously the best ones I've ever had. They're smooth, creamy, luscious, and ridiculously easy to make.

They're so simple, it's wrong

The secret? The perfect ratio of potatoes, butter, and cream.

Tyler Florence has done it again.

(Tyler Florence)


Ingredients

• 4 pounds golden creamer potatoes, peeled and cut into quarters (I used yukon)
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 2 cups heavy cream
• 3 tablespoons unsalted butter
• 2 tablespoons chopped chives

Directions

• Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. 
  
• Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf.
• Meanwhile, heat the cream and butter in a small saucepan.
• Put the potatoes through a ricer or food mill into a bowl. (I used a fork and just mashed them up really well!)
• Add the hot cream and season with salt and pepper. Mix together with a spoon and top with chives.

Bourbon Pickled Jalapeños

Boyfriend absolutely loves jalapeños and absolutely loves bourbon. This recipe was a must! They're great on sandwiches, or just to eat by themselves!**


**Note: These pickles are EXTREMELY spicy if you don't remove the seeds just before eating them. We learned this the hard way!




(Adapted from Country Living)

Ingredients:

• 1 pound Jalapeño Peppers, sliced into 1/2-inch rounds
• 1 1/4 cup Distilled White Vinegar
• 1 cup Bourbon
• 1/2 cup Honey
• 2 teaspoons Coriander Seeds
• 1 teaspoon Salt
• 1 teaspoon
• Yellow Mustard Seeds
• 2 Bay Leaves

Directions:

1. Transfer sliced jalapeños into one or two screw-top jars.
2. In a small saucepan, combine vinegar, bourbon, honey, coriander seeds, salt, mustard seeds, and bay leaves.
3. Bring to a boil; then simmer for 5 minutes.
4. Pour hot liquid over jalapeños and seal jar with tight-fitting lid.
5. Let cool to room temperature; then refrigerate for 3 days before serving. (Jalapeño pickles can be stored in refrigerator for up to 2 weeks.)

Haricot Verts with Browned Garlic

(Adapted from Food.com)

Ingredients: 

• 2 quarts water
• 2 1/2 teaspoons salt, divided
• 1 1/2 lbs French haricots vert
• 4 teaspoons butter
• 1/3 cup thinly sliced garlic (about 1 head)
• 2 tablespoons finely chopped shallots
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon fresh ground black pepper

Directions:

1. Bring water and 2 teaspoons salt to a boil in a large pan.
2. Add in beans; cook 2-3 minutes or until crisp-tender; drain.
3. Melt butter in a pan over medium heat; add in garlic and shallots; cook 4 minutes or until lightly browned, stirring occasionally.
4. Add ½ teaspoon salt, beans, rosemary, and pepper; cook 4 minutes or until thoroughly heated, stirring occasionally.

Jill's Damn Good Bruschetta

Ingredients:

Bruschetta

• 6 roma tomatoes, diced
• 5-8 garlic cloves, finely minced
• 1/4 cup olive oil
• 4 tablespoons balsamic vinegar
• 1/4 cup fresh basil, chopped finely
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon white pepper
• 1 baguette
• olive oil
• goat cheese
• balsamic reduction sauce (optional)

Directions:

1. Combine tomatoes, garlic, 1/4 c olive oil, balsamic vinegar, basil, salt, and pepper in a medium bowl. Cover and chill to marinate, 30-60 mins.
2. Slice baguette into rounds and drizzle or brush olive oil onto both sides.
3. Bake bread slices on baking sheet at 350 F for 3-5 mins per side, or until bread is golden-brown and slightly crispy (You can leave it in longer if you want the bread to be really crunchy and crouton-like).
4. Spread goat cheese on each slice of bread and top with tomato mixture.
5. Drizzle with balsamic reduction and enjoy!

Bacon Wrapped Dates Stuffed With Cream Cheese and Almonds

(Photo Credit: Sam Levin)

I'm a pretty picky eater, especially when it comes to fruit. In fact, I don't generally like fruit at all (...with a mild childhood traumatic event to blame...).

Last April, Boyfriend took me to Laguna Beach for my birthday, and I had some pretty amazing food. Whenever we go somewhere outside of our ordinary lives, I do my very best to try new things, even if they don't initially sound that appetizing. We went to the K'ya Rooftop Lounge, which was literally on the rooftop of a hotel. They had runners that ran up and down the stairs from the kitchen to the lounge to transport food. It was crazy and amazing. (A picture of the view below!)

So, since I was trying to be adventurous, I decided to try their bacon-wrapped dates and I accidentally fell in love (Sorry, Boyfriend!).

Last week, we had our second Classy Bitches and Wine Night at the PuppyHaus (That's what we call our house!), so I decided to try to make these. Most of my friends were wary, but they were quite a success. They were completely gone within minutes.


Bacon Wrapped Dates Stuffed With Cream Cheese and Almonds

Ingredients

• 18 dried dates, pitted
• 6 pieces of bacon, cut into thirds
• 4 oz cream cheese (room temperature is easiest to work with)
• 18 dry roasted salted almonds
• 18 toothpicks
• Balsamic or red wine reduction sauce (optional)

Directions

1. Preheat oven to 350 F.
2. Using a piping bag (Or a ziplock!), pipe cream cheese into dates.
3. Push one almond into each date (Some of the cheese may come out, but that's okay)
4. wrap each date with a piece of bacon and stick a toothpick in each one.
5. Bake dates in a shallow baking dish for 6 minutes, then flip them and bake them for 5 more minutes.
6. Drizzle with sauce and enjoy!

Cheddar and Chive Guinness Bread

Cooking with alcohol is one of my favorite things to do.

Why?

A: Because I have a legitimate excuse to drink while I cook.
B: Because being a barista and learning how to taste and pair food and beverages has made me fall in love with pairings.
C: Because it's delicious.

Guinness is my favorite beer. I've spent a lot of my life searching for the perfect pint of Guinness, and have found only a few places that can do on-tap Guinness right (My favorite is Tiernan's Irish Pub in San Francisco!). Suffice to say, food infused with Guinness makes me happier than anything else in the world.

I came across this recipe around St. Patrick's Day this year, when PunchFork posted it from their Facebook page. This was around the time that I was stranded in NorCal, so I completely forgot about it until tonight.

I got a concussion at work this week, and it's been harder than usual for me to eat, so Boyfriend took me to the store to find something for dinner. I saw Irish Cheddar, and remembered how much I wanted to make this bread. I suggested it to Boyfriend, who, of course, didn't need much convincing.

I also must have been feeling extra discombobulated due to my head injury, because I suggested that Boyfriend make it for us...with my supervision, of course!

And you know what? He did a pretty damn good job.

Shit, I wish I could eat this for every meal every day.

(Adapted from The Kitchn)

Cheddar and Chive Guinness Bread

Ingredients: 

• 2 3/4 cups sifted all purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 (12-ounce) bottle Irish stout beer
• 4 ounces grated Irish cheddar cheese
• 1/4 cup chopped chives
• 1/4 cup Irish butter, melted

Directions:

1. Preheat oven to 375° F. Line 8 1/2- x 4 1/2-inch loaf pan with parchment paper, or coat with butter. (I HATE buying extra stuff, but parchment paper is so much easier and cleaner!)
2. In a mixing bowl, thoroughly whisk together the flour, sugar, baking powder, and salt. Pour in the beer and mix until the dry ingredients are evenly moistened. Set aside 1/3 cup of the cheese and fold the remainder into the dry ingredient/beer mixture. Fold in Chives. Transfer the batter to prepared pan. 
3. Pour the melted butter evenly over top of the dough. Bake about 30 minutes then scatter the remaining 1/4 cup of cheese over the top. 
4. Return the loaf to the oven and bake 15 to 20 minutes longer or until a tester inserted near the center comes out clean. 
5. Cool in the pan for 5-8 minutes.
6. Remove from pan, slice, and serve warm!

Balsamic Roasted Asparagus

     Believe it or not, I'm not actually a huge asparagus fan. It looks weird. And it's green. And it makes your pee smell weird. And half the time, all I can think about is this episode of Veggie Tales I saw when I was a little kid, where a little asparagus boy was terrorized by the grapes of wrath.

     Yeah.

     Anyway. The sweet tanginess of balsamic vinegar really takes these weird green things to the next level. It's absolutely delicious, and that's coming from an asparagus hater. This preparation of asparagus also pairs wells with almost everything and makes an awesome, healthy side dish!

   

Balsamic Roasted Asparagus

(Adapted from Food.com )

Ingredients:

• 2 lbs thin asparagus spears, trimmed
• cooking spray
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons real butter
• 2 teaspoons soy sauce (I actually like using low sodium soy sauce.)
• 1-2 teaspoons balsamic vinegar

Directions:

1. Preheat oven to 400.
2. Arrange asparagus in single layer on baking sheet and coat with cooking spray.
3. Sprinkle with salt and pepper.
4. Bake for 12 minutes.
5. Melt butter in a small skillet over medium heat.
6. Cook for 3 minutes or until lightly browned.
7. Remove from heat, stir in soy sauce and vinegar.
8. Drizzle over asparagus, toss well to coat.

Awesome-mazing Baked Spinach and Artichoke Dip

I love cheese. And I love garlic. And to be honest, I'm such a picky eater that I'm actually surprised that I love artichoke, too. I have made this dip many, many times, and have been asked over and over for the recipe. It is that good. No joke.


Unfortunately for everyone, I hadn't exactly written a recipe for it until now. I always just kind of threw things together until the combination tasted good.


But I finally did it. You're welcome, internet.




Awesome-mazing Baked Spinach and Arichoke Dip


Ingredients

• 8 ounces of cream cheese, room temperature (Sometimes I add a bit more!)
• 6 cloves of garlic, minced
• ¼ cup mayonnaise
• 10 ounces of frozen chopped spinach, thawed
• 13.75 ounces canned artichoke hearts, chopped (Every recipe I’ve ever found for a spinach artichoke dip calls for 15 ounces. 15! Do they know that cans only come with 13.75 ounces!?
• A splash of hot sauce. I like Cholula or Tapatio, but we’ve also used a packet of Taco Bell hot sauce. Anything will work, really.  (My friend Candice can’t stand spicy foods, and she loves this dip, so don’t freak out if you’re like her. It doesn’t make it spicy, it just adds flavor. I’ve tried it without the sauce and it is completely different. Just add ittttt!!)
• 2 cups shredded mozerella cheese
•  1 cup sour cream
• Bread, chips, pizza, chicken, spoons, shoes, or really anything else you want to dip this in. It tastes amazing on everything. It really does.

Directions

1. Preheat oven to 350.
2. Combine cream cheese, garlic, mayo, spinach, artichokes, hot sauce, cheese, and sour cream together in a medium mixing bowl.
3. Spoon mixture into a glass pan or baking dish
4. Bake 30-40 minutes, or until bubbly and golden-brown.
5. Let it cool a bit, and enjoy it warm!!
   
   
   
   
   *Store it covered and refrigerated for up to five days. To reheat, put it in a microwave safe dish and cover it with a damp paper towel. Zap it for 30 seconds to a minute. 

Rosemary Garlic Mashed Potatoes

I'm sure I've mentioned before how much I love garlic. I'm also pretty surprised that I still have friends and Boyfriend, given how often I probably have epic garlic breath.

I may be smelly, but at least I have healthy blood circulation! I win.

This recipe for mashed potatoes is actually my own, and I have ruined many dinners in my efforts to perfect them. It took me a while, but I finally found the perfect formula, and now, for the first time ever, making their internet debut, I give you...

Garlic Rosemary Mashed Potatoes.

Garlic Rosemary Mashed Potatoes

(makes 4 servings)

INGREDIENTS

1. 6 red potatoes, peeled and chopped into quarters
2. 6 cloves of garlic, minced
3. 1 tbs olive oil
4. 1/4 cup grated parmesan cheese
5. 2 tbsp fresh rosemary, chopped
6. Salt and pepper (or white pepper) to taste

DIRECTIONS

  

1. Place potatoes in a large stock pot with about 1-2 inches of cold water.
2. Bring water to a simmer, and simmer for about 15 minutes, or until the potatoes are tender
3.  Strain potatoes and remove them from the pot. Set them aside.
4. In the same stock pot, saute garlic, rosemary, and olive oil over medium heat until it is slightly browned.
5. Add potatoes back into the mixture.
6. Remove from heat and beat with an electric mixer.
7. Gradually add cream cheese and beat until fluffy.
8. Add salt and pepper to taste.

You can make these a few hours ahead of time and reheat them. Just put 'em back on the stove, over low heat, stirring them constantly so that they don't get stuck to the bottom of your pot.