Mixed Greens with Cambozola, Hibiscus Pearls, and Pear Vinaigrette

Today I’m going to ask you to use your imagination. Have a glass of wine, close your eyes, turn on some Simon and Garfunkel, and imagine you’re entertaining your nearest and dearest. Imagine you’re tasked with cooking a fabulous dinner for your terribly handsome beau on his 50th birthday. And imagine that last minute rush before dinner is served—the rush to get dinner on the table and make sure that hot food stays hot and salad stays fresh.

Hibiscus Pearls
Can you imagine that? Good. Now imagine that the beautiful ingredients below came together in a perfectly composed salad that I didn’t have a chance to photograph on that lovely night before serving it!

Hibiscus Pearl Salad.jpg

Sorry, folks. By the time dinner was served, the sun had gone down and I couldn’t justify whipping out my lighting set-up to photograph the finished salad. So just imagine a bed of velvety greens tossed in sweet and sour pear vinaigrette, topped with creamy, pungent Cambozola, toasted walnuts, crispy apples, and my mad scientist experiment, hibiscus pearls. Imagine that!

A word about those hibiscus pearls: this was my first foray into molecular gastronomy. It was a success, and much simpler than I imagined. I steeped a cup of hibiscus tea and spiked it with hibiscus extract from l.c. finn. I boiled that with agar agar, and used a regular eyedropper to squeeze the mixture into a tall glass of cold oil to form the pearls. That’s the extent of the special ingredients and equipment. The flavor of the pearls was distinct but not overwhelming; a little tart, like pomegranate juice. The texture was smooth and gelatinous—sort of like biting into a creamy drop of tea. For instructions on making agar agar pearls, visit http://molecule-r.com/en/content/67-pearls-training. You can purchase the extract here.

Continue reading

Mixed Greens with Crispy Prosciutto, Figs, Burrata, and Balsamic Vinaigrette

I’ve reached a turning point. After weeks (months) of chocolate and bread and gravy and kickasseroles, I’ve started craving salad again.

Fig Burrata Proscuitto Salad

Yes, I know, summer in Minnesota is a lifetime away. Last week we had temperatures around 20 below zero. Last winter we still had snow in May. May. (#disMay)

Fig Burrata Proscuitto Salad_closeup

But despite my bleak weatherscope, now that the holidays are over, I’m craving bright, fresh, warm-weather foods. So here’s a tasty compromise—fresh greens with a summery, acidic vinaigrette topped with the luxurious tastes of winter: salty prosciutto, sticky figs, and creamy burrata.

Fig Burrata Proscuitto Salad_closeup2

This salad was my first experience with burrata and, well, if you ever see the headline “Midwestern Soprano Arrested after Defeating Great Siberian Tiger with Bare Hands,” that’s me, and the tiger and I were fighting over the last piece of burrata. It’s creamy and delicious and that tiger had it coming, stealing my cheese.

Continue reading

Lemon Risotto with Seared Scallops

Have you met my mom?

Mom
If you’re an actor in the Twin Cities, she’s probably dressed you, beautifully and carefully in costumes that helped you fully realize the physicality of your character. If you’re a St. Kate’s graduate, she might have mentored you and helped you find your way into adulthood. If you’re a ballroom dancer, you might have once shared a waltz with her at the Dancer’s Studio weekly dance party. In the unlikely event that you’ve been incarcerated, she might have taught you to quilt on one of the many Sunday afternoons she’s volunteered at the women’s correctional facility in Shakopee. And if you’ve been to her place for dinner, you’ve had an incredible meal shared with good friends, along with music, wine, fascinating conversation, echoing laughter, and a lapful of love from her cat, Pablo.

Mom1
When she came to my house for her birthday dinner last month, I wanted to prepare an extra special meal, to return the kindness of many such dinners and thank her for setting such a powerful, compassionate, creative example for me to follow. Also, cooking for people is how I love them.

Mom2
So I topped a creamy lemon risotto with Mom’s favorite—seared scallops. The luxurious risotto is somehow light, with a pop of freshness from lemon and Italian parsley. I served it alongside a fig, burrata, and prosciutto salad with balsamic vinaigrette (recipe to come!), and followed it with mini flourless chocolate cakes topped with a blackberry and red wine reduction.

Lemon Risotto with Seared Scallops

Happy Birthday, Mama!

Continue reading

Refried Bean Crostini

My blog is having a mid-life crisis. I’m a little concerned that my blog may get a flashy, new template, buy a convertible, and start dating a much younger blog.

See, when I first began sharing recipes from my tiny galley kitchen, I imagined my recipes would feature ingredients like fiddlehead ferns, duck confit, persimmon, and dry vermouth (Vermouth?! You can’t HANdle vermouth!).

Beans on Toast

And here I am, two and a half years later, blogging about refried beans on toast and wondering, what happened? Well, the truth is, a tasty, satisfying lunch that never fails to remind me of my most memorable summer happened.

Beans on Toasts

The summer before my junior year of high school I went on a service trip to a tiny village outside of Mexico City. Each morning we traveled in the back of a pick-up truck along the side of a mountain to our work site. After a few hours of labor, that same pick-up returned with our lunch – a tray full of crusty rolls smeared with refried beans, topped with a slice of American cheese. And it might’ve been the heat, or the hard-earned hunger, or perhaps it’s my fuzzy memory, but I’m pretty sure those simple sandwiches were better than all the fiddlehead ferns and duck confit in the world.

And so, in a fit of gooey nostalgia, I recreated my favorite culinary memory. I toasted split club rolls and topped them with a generous dollop of refried beans dressed up with prepared salsa and cumin. A thin slice of pepper jack cheese melted over top sealed the deal.

Continue reading for the Bean-y Crostini recipe

Continue reading

Sun-Dried Tomato Dip

Sun Dried Tomato Dip

It’s official! My dear imaginary friends, this summer I’ll be singing again. My little theater group won a spot in the 2013 Minnesota Fringe Festival, and we will present a brand, new show this August. Details will be forthcoming; keep your eye out for Blue Umbrella Productions’ premiere of Are You There, God? It’s a New Musical Revue!

Sun Dried Tomato Dip 2
To kick off our first production meeting of the season, I prepared for my collaborators, Tall Paul and Hurricane Windy, a wreath of fresh vegetables and crackers surrounding a bowl of creamy, flavor-packed sun-dried tomato dip. The silky, tangy spread was equally charming atop celery sticks, pita chips, and the next day’s turkey bagel sandwich for lunch.

Continue reading for Sun-Dried Tomato Dip recipe

Continue reading

Buffalo Chicken Calzones

Forgive me, foodies, for I have slacked off. It has been 26 days since I last posted a new recipe. I’m not Catholic, so that’s as far as I’m willing to take the confession metaphor.

All kidding aside, I’ve just been really overwhelmed by life outside the kitchen lately. Between my job, writing a new show, and keeping Handsome Greg and Professor Meowington happy, I’m swamped. The thought of creating a unique recipe accompanied by a clever tale makes me want to cry into my apron.

And so, in the interest of keeping my blog alive (while exerting the VERY least amount of effort) I’m sharing an entirely unoriginal and frankly lazy-ass recipe. It’s easy, tasty, and a little bit embarrassing.

I am sorry for these and all the sins of my kitchen.


Continue reading for the Buffalo Chicken Calzone recipe.

Continue reading

Top Ten Recipes of 2012

Happy Holidays, imaginary internet friends! And congratulations on surviving the end of the world. Now I’m off to Barnes and Noble to demand a refund for my Mayan wall calendar. Wish me luck!

In the meantime, I hope you’ll take another look at the 10 most popular recipes I shared this year.

S’mores Fried Ice Cream with Chipotle Chocolate Sauce

 

Asparagus Lasagna Slice

Asparagus Lasagna with Pancetta, Goat Cheese, and Lemon

 

Baked Churros with Cinnamon Ice Cream and Dulce de Leche

 

Loaded Baked Potato Grilled Cheese Sandwich

 

Cinnamon Roll Grilled Cheese Sandwich

 

Oatmeal Cream Pies

Homemade Oatmeal Cream Pies

 

Cookies and Milk

Toffee Cashew Cookies

 

pie crust crackers

Chicken Pot Pie Soup with Pie Crust Crackers

 

Jalapeno Popper Grilled Cheese Sandwich

And the most popular recipe of 2012:

Pepperoni Stuffed Chicken

Pepperoni Stuffed Chicken Breasts

Here’s to a delicious (and gooey) new year!