The Monte Cristo sandwich, topped with a drizzle of maple syrup, just might be the perfect way to start a weekend morning. It’s a killer combination of sweet and savory with layers of ham, turkey, and cheddar wedged between battered dipped challah bread, griddled up french-toast style.

My introduction to the Monte Cristo was at brunch a couple of weekends ago at Prune (NYC), a cozy, casual chef-owned restaurant in the East Village. Prune’s brunch menu ranges from unique European inspired offerings such as an “appetizing plate” of smoked fish and garnishes and a “youth hostel breakfast” of sliced liverwurst, fish pastes, and german bread, to more traditional brunch items like eggs benedict and huevos rancheros. It’s the kind of brunch menu that satisfies both the food adventurists who like to try new things and the more traditional egg and toast types.

prune’s monte cristo brunch plate [click to continue…]

{ 5 comments }

 Print This Recipe

Sometimes I wonder if I am alone in my belief that a squash soup should not taste like a pumpkin pie.

This fall I’ve ordered a few squash soups while out and about and they have been filled with the usual pie suspects: cinnamon, nutmeg, and maple syrup (or an unusual suspect that keeps creeping in, the curry spice blend). All of these spices when used in moderation can really enhance a soup, but with the squash soups I tasted they really tended to mask, overpower, and even bring the dish into the pie dimension.

My mom had requested a squash soup for Thanksgiving dinner so I started a search for a recipe that avoided common pie components and that would wake up the squash without masking its flavor.  Surprisingly, there wasn’t much out there that didn’t include the suspects listed above - it seems that squash soups are really in a rut.

Luckily I found the answer to the squash soup rut with a recipe from Suzanne Goin’s Sunday Supper at Luques, a cookbook that time and time again serves up delicious recipes inspired by the seasons [click to continue…]

{ 6 comments }

When I looked at the weather forecast last night things looked bleak - the first big winter storm, a mixture of snow and ice that would drop something like six inches of wet mess on the ground. I immediately zipped into action, running out to the grocery store to get last-minute supplies, making sure the car was undercover in the garage, and breaking out a pancake recipe that has been waiting for that first cold, snowy morning.

When I peered outside this morning I was a bit disappointed. No snow, no mess, no cars struggling up the hill on Main St. When I checked the temperature it was almost 40F out. Not quite the winter weather I had expected.

Although I had wanted to be whisking up a pancake batter while the snow flakes dropped into a winter wonderland, I didn’t want to totally give up on my morning plan. And while a nice snowfall might have made the perfect backdrop, these pancakes proved that they are delicious in any setting. [click to continue…]

{ 3 comments }

a thanksgiving menu:

• Celery Root, Parsnip & Apple Puree (Amy from Eggs on Sunday)
• Fennel, Apple & Cranberry Stuffing (Tiffany from the Garden Apartment)
• Brussel Sprouts with Virginia Ham (Tiffany from the Garden Apartment)
• Roast Turkey Tips (below)
• Squash and Apple Bake (Amy from Eggs on Sunday)
• Apple and Pecan Tart (Kristin from The Kitchen Sink)
• Sweet Potato Cake with Praline Pecan Topping (Grace from A Southern Grace)

roast turkey tips:

Last year I roasted my first Thanksgiving turkey and it stressed me out. I fretted over cooking times, cooking temps, brining, and anything else that could possibly go wrong. Happily, the turkey turned out great and I did learn one big lesson from the experience:

relax.

Although it seems like something new and totally different, roasting a turkey is exactly like roasting a chicken, albeit a super-sized one that requires an extra hand to move around. The key is to source a great bird and to incorporate a couple of nuances that will ensure the bird cooks evenly. Below are my tips for a no-stress, low-fuss roasted turkey. I’ve also included web resources that should help further calm any turkey fears. As always, if you’ve got any tips or stories to share, please drop a note in the comment section!

[click to continue…]

feelgood eats thanksgiving comment contest winner :

Congratulations to the Thanksgiving comment contest winner: Amy from Eggs on Sunday! Thank you to everyone who participated-your comments were a joy to read!

If the words kale, swiss chard, and collard greens strike a note of fear in your heart, then this recipe is for you. Actually, it is more of a method than a recipe but I can promise you that it will change the way you look at these dark leafy greens forever.

All of the current research points to the fact that dark leafy greens are good for you, like really good for you, since they are loaded with calcium, vitamin C, vitamin B6, manganese, and iron. Their nutritional benefits are highlighted by the fact that they thrive in the colder months so they are of great use during the late fall, winter, and early spring.

When they are young, dark leafy greens can be eaten raw and you will usually see little swiss chards floating around in a mesculin salad mix. However, as they grow they become a bit tougher (with strong fibers that are great for your colon but a bit tough to chew) and their bitterness increases, which isn’t always pleasing to some palates. A nice slow braise will tenderize and sweeten dark leafy greens and the technique is easy to master.

braised greens: a quick how-to:

I learned this method from my friend Porsche during my externship at Three Stone Hearth, a community supported kitchen (CSK) in Berkeley, CA.

*This recipe can easily be made vegetarian by substituting butter for the bacon and vegetable stock for the chicken stock.

• 2 bunches dark leafy greens (swiss chard, kale, collard greens)
• 3 cups chicken stock
• 1 tablespoon of butter or extra-virgin olive oil
• 2 slices of bacon, thinly sliced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 cup Parmigianno-Reggiano for garnish

I start by prepping the greens with a quick bath and rinse, followed by a dry in the salad spinner.

Next I like to separate out the stems from the leaves, thinly slicing the stems (to help them break down more quickly) and then rolling up and slicing the leaves (chiffonade). Now the greens are ready for the hot tub.

Heat the chicken stock in a small saucepan set over medium heat.

Place a large pot over medium-high heat and add the butter (or extra-virgin olive oil). Add the bacon and cook until the fat renders out and the bacon begins to crisp. Add the onions, garlic, and red pepper flakes and stir. Cook for 3 minutes or so, until the onion becomes translucent. Add the greens and toss to coat, allowing the greens to quickly wilt. Turn the heat to medium-low.

Using a ladle, add about a 1/4-1/2 cup of chicken stock to the greens and stir. Allow the liquid to dissolve and repeat the process. You don’t need to be right on top of things, but try not to let the greens get too dry. The greens should cook for about 25-30 minutes.

Use tongs to remove the greens from the pot and transfer onto a serving plate. Garnish with a bit of Parmigianno-Reggiano and serve. These greens are also a great addition to pastas, pizzas, or egg dishes.

check out more ways to cook leafy greens:

101 Cookbooks: Kale Recipes

Kalyn’s Kitchen: Red Kale Omelet for Two

Smitten Kitchen: Spaghetti with Swiss Chard & Garlic Chips

{ 5 comments }

With Thanksgiving looming on the near horizon, I’ve been tweaking recipes for holiday sides and trying to balance family traditions with new recipes to shake things up a bit. I was a bit enamored with the potato-leek soup I posted last week, so much so that I enjoyed it for breakfast for four days straight. In an effort to confirm that leeks and potatoes are in fact best friends I baked this gratin. I am happy to report that it was delicious and that leeks and potatoes should be combined whenever possible. Now onto the contest!

thanksgiving contest:

With Thanksgiving quickly approaching, I thought it would be fun to hear about your holiday stories, cooking experiences, questions, tips, and ideas. For those of you with a bit of a writer’s block (happens to me all the time) here are some jumping off points:

• Do you cook the same thing every year or do you like to try new recipes?
• Any Thanksgiving success stories or misses?
• Fun tips or ideas?
• Favorite memories?
• Do you order take-out for Thanksgiving?

All you have to do is share a note in the comment section below to enter to win a treat in the mail. Easy as that.

So what’s the prize? One of my favorite cookbooks from my library - Biba Caggiano’s Italy al Dente. A cookbook I have used for inspiration many times, it is loaded with recipes for pasta, risotto, gnocchi, and polenta - perfect for the cool winter nights ahead. I picked up this cookbook at a used bookstore in Berkeley, so it is a little loved (with a note from someone’s grandma), but I always find the best cookbooks are passed along with a bit of wear.

I’ll be picking the winner at random on Thursday, 11/20. If you get the big prize, I will notify you by email.

So please share your stories and definitely try out this gratin recipe!

[click to continue…]

{ 20 comments }

If you are looking squeamishly at this title and racing for the delete button, please take a moment and reconsider.

Anyone still there??

Believe me, this is good stuff. These crispy chicken livers are kind of like a more earthy and rich chicken nugget. They are perfect over polenta, served with a mixed green salad, or eaten on their own with a dipping sauce (even ketchup works).

Fried chicken livers are a long-time staple of southern cuisine, proving that southerners will fry anything and it will be delicious. I first ran across this dish at Clyde Common in Portland, OR, where they gently pan-fried the livers to achieve a nice tenderness. My second introduction to this dish was at Lolita in Cleveland, OH. Here they opted for a quick deep-fry to achieve more of a crunch. I have to say that I preferred the deep-fry, but either way, these little bites were delicious. [click to continue…]

{ 5 comments }

Having grown up in the northeast, I know that it is perfectly normal to wear shorts out and about one day and need a parka the next. So after a weekend of warm weather I was not surprised to encounter a few flurries this morning while I walked my dog, Skyler. It was a subtle reminder to begin to put on gloves and a winter hat and make sure the ice scraper makes its way into the car.

To be honest, I am a bit nervous about this winter and the cold days ahead. After two years of living in the Bay Area I am worried that I have become accustomed to life where the weather is generally nice all of the time. Am I ready for the windchill, icy roads, brushing the car off, and the way my pant legs always seem to get wet and icky no matter how careful I am? Eek.

While I may not be jumping for joy over winter’s potential gloominess, there is one bright spot on the horizon: soup. [click to continue…]

{ 6 comments }

Now that you’ve established your risotto chops with the classic recipe, it’s time to play. Basically anything can be added to a risotto but I’ve found it’s best when limited to two or three additions (I think this holds true for pizza too). I pulled this recipe from Jamie’s Italy, a cookbook that I refer to time and time again for inspiration and it never disappoints.

To be honest, I haven’t always gravitated towards fennel. I tend not to go crazy for the licorice/anise flavor and I don’t prepare it raw too often. However, this fall I’ve been going bananas for roasted fennel, which brings out a sweetness and softens the licorice flavor. Roasted fennel can be added to salads, pizzas, pastas, and risotto, or eaten on its own. [click to continue…]

{ 2 comments }