Monthly Archives: May 2009

Tofu Katsu with Steamed Broccoli

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tofukatsu

Tonkatsu (pork cutlet) is a traditional Japanese dish that is basically their version of fried chicken, only with pork.  We had a bunch of tofu on hand so I figured, why not make tofu katsu!?  It is traditionally served along side what some call Japanese barbeque sauce but it’s nothing like the American stuff.  It’s sort of sweet with just the right amount of tang.  The cutlets are breaded in panko (Japanese breadcrumbs) which are THE BEST if you’ve never used them.  They are made from bread without crusts which results in a much airier texture than traditional American breadcrumbs.  These days panko and tonkatsu sauce can be found in the international aisle at most grocery stores.  We really like this one  from Kikkoman. 

Tofu cutlets

  • extra firm tofu steaks (if you can’t find them pre-cut, just buy a block and cut them yourself)
  • 1 cup panko breadcrumbs
  • 1/4 cup canola oil
  • Kikkoman Tonkatsu sauce

Place the tofu on a cutting board and blot with paper towels.  Place another cutting board on top and weight it with a few canned goods or whatever heavy object you’ve got lying around.  Let it sit for about 30 minutes.  This will release all the excess water from the tofu making it more dense and meaty.

Get your oil hot, hot, hot (but not burning) and add your tofu cutlets to it.  Allow them to cook about 4 mins per side or until the panko becomes a nice, rich brown color.  Drain on paper towels and serve with tonkatsu sauce.

Broccoli

  • 1 head of broccoli, cut into bite size “trees”
  • 1 tsp minced onion
  • salt and pepper
  • 1/4 tsp chinese five spice powder
  • 1 tbs rice wine vinegar
  • 1 tbs sesame seeds
  • 1 steam bag (I like Glad)

Place broccoli, minced onion, salt, pepper and chinese five spice in steamer bag and microwave for 4 – 5 minutes..  Toss with rice wine vinegar and sesame seeds.

Bright is the new black

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Every magazine I pick up lately is littered with bright colors.  It’s so inspiring!

This dress is great for Summer.  Throw it on with a pair of glads and you’re out the door!

t-by-alexander-wang

This is “the scarf” that Isla Fisher wore in Confessions of a Shopaholic.  (great movie by the way!)

shopaholic-scarf

Jelly bracelets always remind me of being a kid and who doesn’t love that!?

jules-smith-jelly

If your gams could talk, they’d be asking for these.

patent-pink-cork

I’m a long time fan of Paige and the wash on these is ahhhmazing!

paige-skyline-ankle-peg

Julia Child

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When you think of television cooking shows, how can you not think of Julia?  She is the pioneer who paved the way for the TV chefs of today.

cooking-demoJulia gives a cooking demo

This woman is truly an inspiration and role model for me.

Being classically trained at the famous Le Cordon Bleu in Paris, Julia specialized in French cuisine but she was anything but stuffy.  She was the first to show us that cooking didn’t have to be intimidating and if you threw in a little wine, or threw back a little wine for that matter, it didn’t have to be boring either. 

After completing her training, Julia and two of her fellow students, Simone Beck and Louisette Bertholle, teamed up to form their own cooking school, L’Ecole de Trois Gourmandes or The School of the Three Gourmands.   Their goal was to bring traditional French cuisine into mainstream American homes. 

The trio also collaborated on an extensive, two-volume cookbook titled Mastering the Art of French Cooking.  Julia, who was living stateside in Boston around this time went on the local public broadcasting station to promote the cookbook.   The public response was so overwhelming that Julia was quickly invited back to begin taping her own series. 

Standing at 6 feet, 2 inches, Julia’s presence never went unnoticed.   She was a comedian in her own right, capturing the viewer’s attention with her humorous take on life.  

In 1993 Julia was the first woman to be inducted into the Culinary Institute Hall of Fame and in November 2000, Julia received France’s highest honor, the Legion d’Honneur. 

I’m itching to get over to the Smithsonian National Museum of American History in DC.  They’ve recently renovated the entire space with one of the many attractions being Julia’s very own kitchen.  Not a replica, but the exact space.  Each piece was carefully moved to recreate the room where Julia spent 45 years educating viewers with her unique culinary point of view.  I remember reading that this was in the works a few years back and have been anxious to see it ever since.  Now that the weather is nice, I’d like to plan a day in DC to check it out.

I am also completely stoked to see Julie & Julia.  Based on the book by Julie Powell.  Check out the trailer!  Just watching it gives me chills.

julia_child_kitchenJulia’s kitchen at the Smithsonian

A little fact about Julia:

Most don’t know this but Julia was a spy!  In 1941, at the onset of World War II, Julia moved to Washington, D.C., where she volunteered as a research assistant for the Office of Strategic Services (OSS). She and her colleagues were sent on assignment to Ceylon (now Sri Lanka). Julia played a key role in the communication of top secret documents between U.S. government officials and their intelligence officers.

Lemon Grilled Salmon with Mustard Aioli

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lemonsalmon

For those of you blessed with the zoning or space that allows you to have an outdoor grill, summer is a special time.  Whether gas or charcoal, the process of cooking on a steel contraption outside of your kitchen is as much an element of the American persona as blue jeans and rock and roll.  Though we did not invent the concept, we have expanded this process of cooking outside to include such lows as the burger and dog cook out, to such highs as a sublimely smoked BBQ pork butt.  Grilling is football, it is tailgating, it is Memorial Day, it is the fourth of July.  While I love a hog shoulder or grilled steak as much as the next guy, sometimes it helps to switch it up a bit and enjoy a bit of seafood in the summer months, and thus our latest recipe comes courtesy of a fish basket Christmas gift.

Salmon is grillable above almost all other fish, yet I believe this method adds an additional layer of protection for the casual outdoor cook.  By covering the tender inside of a salmon fillet with lemon slices, you ensure that any burning only contributes to the flavor while protecting the delicate texture of a salmon fillet.  

Don’t have a grill?  Well, you can still accomplish this dish using an indoor broiler oven!

Salmon

  • 1 1/2 lemon, sliced thin (ideally on a mandolin)
  • 1 lb salmon fillet
  • salt and pepper

Aioli

  • 1 clove garlic, minced
  • 1/4 cup low fat mayo
  • 1 tbs Dijon mustard
  • juice of 1/2 lemon
  • 1/2 tsp mustard seeds
  • 1/4 tsp tarragon
  • salt and pepper

Instructions:

  1. If you’re cooking this dish under a broiler, skip to the next section.  For those of you cooking on a grill, you should know by now that the first step is to take your fish out and sit it on the counter while you fire your grill up to full temperature.
  2. While the grill heats up, combine all the ingredients for the mustard aioli and let it sit while you prepare the salmon.
  3. Using a mandolin slicer, cut 1 and 1/2 a lemon into 1/8-1/4″ slices.  You could try this by hand, but using a mandolin will save you tons of headache.
  4. Spray down a fish grilling basket with nonstick spray.  Using a sharp knife, slice the skin side of the salmon several times while trying not to cut into the flesh.  Place your fish, skin side down and salt and pepper the fish liberally.  Cover with an even layer of the lemon slices.
  5. When the grill is hot, lock your fish basket and place on the grill skin-side down for about four minutes.
  6. After three to four minutes, flip the basket over so the lemon side is facing the heat.
  7. Cook for about another five minutes and then remove from the heat, remove the lemon slices and serve with the mustard aioli.

Broiler instructions:

  1. Heat your broiler while you prepare the salmon.  While the broiler heats up, let the salmon sit on the counter as you combine all the ingredients for the mustard aioli.
  2. Using a mandolin slicer, cut 1 and 1/2 a lemon into 1/8-1/4″ slices.  You could try this by hand, but using a mandolin will save you tons of headache.
  3. Place your fish, skin side down on a broiler pan or a foil-covered baking sheet and salt and pepper the fish liberally.  Cover the fish with an even layer of the lemon slices.
  4. When the broiler is pre-heated, slide your fish directly under the broiler.  
  5. Let the fish cook for about 7 minutes and remove from the heat to rest.  
  6. Remove the lemon slices and serve with the mustard aioli on the side

Burger Cubano

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cubanburger

 

This burger will leave you with the irresistible urge to get up and Salsa!  Ole!

  • 1 lb ground pork
  • 1 tbs yellow mustard
  • salt and pepper
  • 4 slices swiss cheese
  • 8 slices thick cut ham
  • 4 jalapeno dill pickles, sliced lengthwise (I used Mt. Olive brand)
  • 4 kaiser rolls, halved
  • 2 tbs yellow mustard

Combine first three ingredients in a bowl and form into 4 patties.  Cook in a skillet over medium heat about 4-5 minutes each side.  Remove the patties but leave the skillet on as you will assemble your burgers and put them back in the pan to finish cooking.

Spread rolls with yellow mustard on both halves.  Place pickle slices on one half and top with a slice of ham.  To the second half, add your other slice of ham, swiss and your patty.  Once all are assembled and back in the pan, turn the heat down to low and top them with the bottom side of a heavy, cast iron skillet.  Allow to cook about 2 minutes, flip and repeat.

 

Tips:

If you don’t have a cast iron skillet, you can use a plate.  Just place a few canned goods on top of the plate to weight the burger down.

Burger Parmigiana!

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burgerparm

A burger wearing parm?  That’s haute…. errr hot.

Think the idea of making tomato sauce from scratch is too daunting?  Think again!  You can have yummy, homemade, grandma approved tomato sauce in about 30 minutes flat! 

Tomato Sauce:

  • 2 tbs olive oil
  • 1/2 white onion, chopped
  • 3 cloves garlic, minced
  • salt and pepper
  • 1 28 oz can of crushed tomatoes
  • 1/2 tsp fennel seed
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp basil
  • 1/4 tsp oregano
  • 1/4 tsp parsley
  • 1/4 tsp crushed red pepper flakes
  • 2 bay leaves

Heat a medium sized sauce pan over medium heat and add in olive oil.  Once the oil is heated, add in garlic, onions, salt and pepper and sweat for about 5 minutes.  Add in the rest of your ingredients and reduce heat to simmer.  Simmer for 20 – 30 minutes and remove the bay leaves.

Burger:

  • 1 lb ground beef
  • 1/4 cup grated parmesan cheese
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp basil
  • 1/4 tsp oregano
  • 1/4 tsp parsley
  • 1/4 fennel seed
  • salt and pepper
  • 4 slices provolone cheese
  • 1/2 cup shredded mozzarella cheese
  • 4 kaiser rolls, halved
  • small handful of fresh basil, finely chopped
  • 1/4 cup toasted pine nuts

Combine ground beef, parm and spices in a bowl and form into 4 patties.  Cook patties over medium heat for about 4-5 minutes per side.  Top patties with a slice of provolone cheese and cover.  Allow about 2 minutes for the cheese to melt.

Meanwhile, place about a tablespoon of mozzarella on your kaiser rolls and toast to melt the cheese.  We did this in a toaster oven but if you don’t have one, just do them under the broiler for about a minute.

To serve, top your burger with some tomato sauce, toasted pine nuts and fresh basil.

Mangia!

Tips:

Toasting your own pine nuts is super quick and easy!  Just heat a small skillet over low heat and toss in your pine nuts.  No need to add oil as nuts have a ton of natural oils in them already.  Let them go for about 8 minutes or until they’re a toasty shade of brown.  Keep an eye on them though, they burn easily!

Open-Face Texas Burger

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texasburger

Hair, oil, football and don’t forget the beef!  They do everything big in the lonestar state. 

 

  • 1 lb ground beef
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cinnamon
  • salt and pepper
  • 1 can of prepared chili (We used Hormel Turkey Chili, No Beans)
  • 4 slices of Texas toast
  • 4 fried eggs

Combine ground beef and spices in a bowl and shape into 4 patties.  Cook patties over medium heat about 4-5 minutes per side.  Drain on paper towels.

While burgers are cooking, fry up your eggs and toast your bread.

Meanwhile, heat your chili in a small sauce pan about 8 – 10 minutes, stirring occasionally.

To assemble, top toast with a patty, a fried egg and a generous helping of chili.

My Big Fat Greek Burger

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greekburger

Tzatziki

  • 1 6 oz. container of plain, non-fat yogurt
  • zest of 1/2 lemon
  • 3/4 cup seedless cucumber, grated
  • 1 clove garlic, grated
  • 2 tbs low fat sour cream
  • 1 tsp fresh oregano
  • 1 tbs fresh mint
  • 1/4 tsp dried dill
  • salt and pepper

Combine all ingredients and set aside.

Burger

  • 1 lb ground pork
  • 1/2 tsp dried oregano
  • zest of 1/2 lemon
  • salt and pepper
  • 1/2 cup seedless cucumber, chopped
  • 1/2 red onion, chopped
  • 10 kalamata olives, pitted and halved
  • handful of fresh mint, chopped
  • tbs of fresh oregano, chopped
  • prepared hummus
  • crumbled feta
  • pita bread

Combine first four ingredients in a bowl and form into 4 patties.  Cook patties on medium heat for 4-5 minutes each side.  Drain on paper towels.  To assemble your burger, split the pita so that it is almost in two but leave it attached at one end.  Spread one side with hummus and the other with tzatziki.  Top with cucumber, feta, red onion, kalamatas and herbs.  Fold and enjoy!

Tips:

To up the Greek factor, feel free to substitute ground lamb!

Apple Turkey Burgers

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appleburger

So thanks to Hungry Girl, I’ve been informed that May is National Hamburger Month.  In honor of this, we will be posting a different burger recipe every day this week.  With Memorial Day just around the corner, I’m sure a lot of you will be hosting and/or attending cook outs.  Hopefully these recipes will be helpful!  Enjoy!

  • 1 lb ground turkey
  • 1 apple, 1/2 grated for the burger, 1/2 sliced to top (I used a Braeburn apple)
  • 1 tbs dijon mustard
  • salt and pepper
  • 1 tsp minced onion
  • 6 slices of turkey bacon
  • A few slices of fancy cheddar cheese
  • 1 toasted kaiser roll

Place turkey bacon under broiler and let it go about 5 minutes.  Flip and cook an additional 5 minutes.  I did this in my little toaster oven but if don’t have one, and your broiler gets screaming hot, you may want to cook the bacon on 450 instead of broil.  Set the bacon aside to cool.

Combine all the burger ingredients in a medium bowl and separate into 4 patties.

Heat a skillet on medium and spray with non stick cooking spray.

Cook patties about 4 minutes each side.

Top each patty with cheese and cover with an aluminum foil tent.  Allow about two minutes for the cheese to melt.

To serve, top with apple slices and turkey bacon.  We put mayo on our buns but I think this would be awesome with a shmear of apple butter!

Love 21

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love-21

The fashion chain Forever 21 is on a roll lately!  In addition to their regular lines, they’ve recently launched the much anticipated Faith 21. 

Well up next is Love 21, due in stores May 19th.  The contemporary line will follow in it’s predecessor’s footsteps keeping up with the latest trends at bargain prices.  This time around though, the focus will lie more in fabrication and trims, resulting in a slightly more sophisticated feel.

Smoked Salmon Mousse

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salmonmousse

Some of you are probably thinking, whipped fish, really?  Trust me though, serve this as an appetizer at your next dinner party and you’re sure to wow your guests with this fancy, albeit super easy dish!

 

 

  • 8 oz cream cheese, softened
  • 4 oz smoked salmon
  • juice of half a lemon
  • 1 tsp hot sauce
  • sour cream
  • salt and pepper
  • cucumbers
  • caviar and scallions for garnish (optional)

Add cream cheese, salmon, hot sauce, sour cream, lemon juice, salt and pepper to food processor and pulse a few times.  Scrape down the sides with a spatula and pulse a bit more until mixture is thick and creamy.

Spoon mixture into Ziploc baggie and seal.  Snip off the bottom corner to create your own piping bag. 

Slice cucumber into 1/2″ thick slices and hollow them out a bit to make a well for the filling.  Pipe the filling into the cucumber slices and onto the endive leaves. 

To serve,  drizzle endive leaves with a dash of hot sauce and top cucumber slices with a dollop of caviar and sliced scallions.

Margaux Lange

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margaux

Move over Midge, Barbie has a new BFF and her name is Margaux Lange!

As I’ve mentioned in the past, Barbie and me were pretty tight growing up.  So tight in fact, that I often miss her and her little friends and wish that I could somehow incorporate them into my adult life without looking like some sort of freak.   Now, thanks to Margaux, I can!  It’s like she answered my Barbie prayers or something!

Margaux feels her childhood fascination with Barbie was the fuel to her creative fire as an adult.  Her My Plastic Body Series jewelry collection is unlike anything Mattel ever cranked out.  (No offense to Mattel of course!)  It’s just, this is Barbie as you’ve never seen her before.  No dream house here folks.

barbie-necklace

barbies-eyes

smile-bracelet

She says she enjoys the juxtaposition of wearing the body, on the body.

Her catch phrase?  Re-Membering Barbie Fondly.   I love it!!

Purchase one of her unique creations at www.margauxlange.com

Make sure to check out her blog too!

www.midgesmind.blogspot.com

Spicy Steak with Peppers and Onions

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flanksteak

To celebrate Cinco de Mayo, the hubbs and I cooked this up!  The thin flank steak cooks quickly for an easy and fast weeknight meal that can serve a crowd without stretching your budget.

For steak:

  • 1 lb flank or skirt steak
  • 1 medium jalapeno
  • 1/2 small red onion
  • 1 tbs honey
  • handful of fresh cilantro
  • juice of 2 limes
  • 4 cloves garlic
  • 1/2 tsp dried thyme
  • salt and pepper
  • 1/2 cup canola oil

No need to chop anything as you’re just going to throw it all (except the steak of course) in the food processor.  So, jalapenos, red onion, honey, cilantro, lime juice, garlic and thyme go in.  Puree until it all comes together.  With the lid on, stream in the oil.  Once it thins out but doesn’t appear too watery, you’re good to go.  For me, this was about 1/2 cup of oil but it may be a little more or less depending.  Season to taste with salt and pepper.   Marinate your flank steak in a resealable bag with 1/2 the mixture.  Reserve the other half for a sauce later.

To cook the steak, preheat your grill on high for at least 15 minutes, then cook your steak on the hottest part of the grill for about 4 minutes per side.  If cooking indoors, cook under a broiler for the same amount of time.  Pull the steak off the grill and let it rest on a cutting board for at least 5 minutes before slicing.

To serve, slice steak against the grain and drizzle with reserved sauce.  Pair with a piece of cilantro and some pan sauteed onions and peppers and have your own little fiesta!

Shecky’s Girls Night Out

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sheckys-header

Cure your recession depression! 

Shecky’s has free drinks, sample sale prices, and more fashion than you can shake a stick at!

Went to this for the first time the other night with my buddy Cate and had an absolute blast!  If you’ve never gone, you should.  They’ve got tons of designers and vendors all selling their merchandise at up to 75% off retail. 

General admission is free but keep in mind this does not include your goodie bag and you’ve got to get your goodie bag!  It’s chock full of free samples worth up to $100 and who doesn’t love free stuff?!  To secure one, you’ll need to purchase tickets in advance online for $25 or $35 at the door. 

They host the event twice a year in Spring and Fall.  Check out their website for the town hosting a Girl’s Night Out near you.

http://girlsnightout.sheckys.com/

Apricot, Bleu Cheese and Caramelized Onion Burgers

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bleuburger

Everyone knows that beef and bleu cheese are long time BFF’s.  On this, their latest culinary journey, they’ve decided to bring along apricot for the ride.  Wheeeeeeeee!!!!!!!!!!!!!

  • 1 lb ground beef (80/20% is best)
  • 1/4 cup apricot preserves
  • 1/4 cup bleu cheese crumbles
  • salt and pepper
  • 2 tbs olive oil
  • 1 small onion, finely sliced
  • 1/4 tsp fresh thyme (you can substitute dry if you like)
  • 1/4 cup bleu cheese dressing
  • 2 tbs Frank’s Red Hot Sauce
  • 1 tsp worcesterchire

Heat a large skillet over medium heat and add olive oil.  Once the oil is heated, add in your onions, salt and pepper.  Cook for a few minutes and reduce heat to low.  Allow the onions to cook down about 15 – 20 mins, stirring occassionally.  Onions should be medium brown in color.

In a small bowl, add bleu cheese dressing, hot sauce and worcesterchire.  Mix to combine and set aside.

In a large bowl, add ground beef, apricot preserves, thyme, bleu cheese, salt and pepper.  Form mixture into 4 patties. 

Add the patties to the same pan you used to caramelize your onions.  Cook patties 4 – 5 minutes each side.

To serve, spread English muffins and/or hamburger buns with bleu cheese sauce, and top each burger with caramelized onions.