Friday, April 27, 2012

Quick Weeknight Side Dish

Having 2 young boys always keeps me on my toes. They are going at 110% from the moment they awake to the moment they crash out at night. My oldest Riley has recently become obsessed with the character Indiana Jones.  Here is a picture of us just the other night playing a game called: Indiana Jones Treasure Hunt with bad guy Spiderman/ Hide n Seek and jump out and shoot mommy until she plays dead and we laugh.
As you can see we are all dressed up as specific characters that Riley wanted us to play. On a side note my son Riley has been wearing his outfit for over 2 weeks now. The only time he is not dressed like that is when I make him put on clean clothes to go to school, which he takes off immediately when he gets home and puts his outfit right back on! With all the excitement going on in our household whether it's treasure hunting, playing indoor baseball (a real favorite of mine!), drawing maps, or just drawing on my walls, couch, and kitchen cabinets (my 2 year old) sometimes I don't always have a full on meal planned out for dinner. So when in doubt go to the homemade baked sweet potato fries....
These sweet potato fries are a hit in my house, my kids love them, they are quick and easy to make and they are good for you!


Here's how I make them:

Pre-bake your oven to 425

2 whole sweet potato's
1/4 cup vegetable oil
1 Tbs Chinese five spice
Kosher salt

Peel your sweet potato's and cut horizontally down the center. Lay your potato's cut side down and slice lengthwise. You want thick cuts so about 1/2 inch slices like so.



Next lay each slice flat and slice again down the center..
 

Depending on how large your sweet potato's were sometimes I will cut the fries in half, but you don't want them to be to uniform looking. I love the big thick cuts and the rustic look of the homemade fries. After you are done slicing up your fries place them in a mixing bowl and add your vegetable oil. I use about 1/4 of a cup you need enough to coat all your fries. Then add your Chinese five spice and salt and toss. You want each fry to have an even coat of spice and salt so toss well.
Place your fries on a foil lined baking sheet and bake for 20 minutes. I always flip my fries over after 10 minutes then again after 15 minutes. The smaller fries can burn so keep an eye on them but I like mine a little crisp. That's it a quick delicious and healthy side that you and your kids will love!

Happy Eatings!
Krystal

Monday, April 23, 2012

Herb Garden - A gift that keeps on giving...

Spring has sprung and it is time get your herb garden planted! Since yesterday was Earth Day I decided there was no better excuse then to go out and purchase my herbs for the summer. I started growing my own herbs last summer and it was so rewarding. I love cooking with fresh herbs, it brightens up the simplest dishes and brings them to life. Here are a few herbs that I will be growing this summer and a couple of tips on how to grow and use them...

BASIL:
Officially one of the most popular herbs and one of my personal favorites. Basil most commonly used in tomato sauces, caprese salads, and margarita pizzas, is a great herb to start out with in your garden. You can grow basil in the ground or in a pot by itself. Make sure it gets plenty of sunlight and do not plant your basil if there is still a threat of a frost it will kill it. Once you have planted your basil water it once a day, if planting in a pot I always water until I see the water draining from the bottom of the pot. Basil leaves will start to turn yellow if over watered so keep an eye on that. Once you are ready to harvest your basil pinch off the stem right above where a pair of leaves are. Also basil plants will flower, if you see a flower be sure to remove it, the flowers will cause the leaves to lose their flavors.

MINT:
This is my first season growing mint so we will see how well I do. I make so many desserts I had to have it in my herb garden. I will also be planting mint in a pot by itself. It tends to grow rapidly and it can overcome some of the other plants. Mint needs full to partial sunlight and also needs to be watered once a day. I have also read that mint can attract some pests so I will be sure to get some all natural and safe pesticide spray. Mint can be used for multiple dishes or even in drinks. You can also just rough chop the leaves and add them to your dinner salad!

ROSEMARY:
Another one of my favorite herbs Rosemary has a deep woodsy flavor and I absolutely love to cook with it! Rosemary needs lots of sunlight and does well in dry humid weather. When you are watering your rosemary be sure to let the soil dry between each watering. Trimming your rosemary will help it flourish, you want to trim just above the leaf joint and only trim a small amount at a time. When I lived in San Diego we had a huge Rosemary bush right outside our door and anytime we had the door open the fresh aroma would fill our house and it would make me want to cook! Here is a great tip to adding flavor to your everyday mashed potato's:
 When I have my potato's in a pot boiling I always start another pot of 1/2 heavy cream and 1/2 milk. I add a couple sprigs of fresh rosemary, a quarter of an onion, and a smashed clove of garlic. Bring this to a very low simmer (do not boil) you just want to warm and flavor your cream. Once your potato's are ready for mashing strain your cream and add to your potato's until they are whipped and creamy add salt and pepper to taste!

PARSLEY:
The herb in the pot on the left is Parsley. Also another common herb and something that is great to have around the house. I grew parsley last year and that is why I put it in the same pot with my rosemary. I found it was pretty delicate to grow and it does need partial shade because the leaves will burn in to much sun. Since Rosemary is a very hardy herb and doesn't need to be constantly watered the two do well together. You also don't want to over water your parsley. Give it sun for about 6 hours a day and then place in the shade. Living in Ohio we have a lot of humid summer days so partial shade for the rosemary will be just fine.
 So there is a few tips on great herbs to grow in your own backyard or back deck in my case. Another great thing about having your own herb garden is that you don't have to keep spending the money at your local grocery store. You can just walk outside and clip a couple sprigs of this and a couple sprigs of that, exactly what the recipe calls for, no waste! 
Happy Eatings!!
Krystal

Thursday, April 19, 2012

A trip to EATALY in NYC

Last weekend the 3 boys and I packed up our car and headed east. My husband grew up in Jersey City, New Jersey and his sister was getting married. This was a great excuse to take a couple of extra days and go to one special place in NYC that I had been dying to check out EATALY!
Eataly is located at 200 5th Ave New York, NY. I wasn't sure what to expect when I was headed there. When I had checked out their website I saw that EATALY was a market that offered anything and everything that was authentic Italian. You could purchase fresh produce, meats, cheeses, pasta, bread, and even books. They also have a cooking school with classes taught by the one and only Lidia Bastianich. My 3 boys and myself were accompanied by our 2 great friends and their 2 kids who are Jersey City natives and know their way around the big city. Unlike myself who was trying to walk fast, not get hit by a cab, and take pictures all at the same time! My husband kept yelling at me to stop because I looked like a tourist and that just isn't something you want to look like in NY (according to him). So we finally arrived and I walk through one of the entrances (yes there are multiple) and I am hit with the smell of fresh cured meats, that beautiful salty smell. I have never been to Italy but I bet this is what it smells like on the streets there! First you walk through the produce section which has wooden bins filled with garlic, artichokes, lemons, avocados, asparagus, some lovely specialty products like Kumato's which is a purple tomato that resembles kalamata olives except larger.
 Once you get past the fresh produce section you walk into..well an Italian food mecca! It is a small city inside the big city. There are islands of table tops set up throughout the store so you can stop order some wine or a beer and get some food to try. There are also counter tops set up that line different sections of the store and at each counter is a new experience of food. One where you can taste vegetables, one meats and cheeses, pizza's, flatbreads, all together there is 12 different sections that you can get a new flavor of Italy from. Not to mention the actual market inside the market where you can purchase fresh high quality meats that include Razza Piemontese, this is an iconic Italian breed of cattle from which originated in the foothills of Italy. They also sell 100% black Angus beef with no antibiotics, added hormones, or artificial ingredients. As well as pork, lamb, and poultry that are also of highest quality. Fresh baked breads and pasta's. Don't forget about the cheese oh the cheese the way to my heart! The cheese selection is out of control along with the salumi! I could have sat at the cheese and salumi counter with my bottle of Bastianich Sauvignon "B" all day. If you have a sweet tooth head over for some house made gelato, or chocolates, or fresh brewed coffee.
If you think that sounds like a lot just to top things off literally you can go up to the 14th floor for a drink or some food at the rooftop brewery Birreria.
 Not only does Birreria have an amazing atmosphere and beautiful view you might even get lucky and see this guy hanging at the bar!
Oh yea that's celebrity chef and owning partner of Eataly Mario Batali! Did I also mention that we spotted Phillip Semour Hoffman shopping downstairs! What can I say EATALY was an amazing experience. It's a place that makes you inspired. The amount of detail and dedication that was put into that place is remarkable and it really made me want to be a part of it! It should be on the top of anyone's list if visiting NYC you will not be disappointed!
A few take home goodies for myself!!!!

Tuesday, April 10, 2012

Basics - How to bone a chicken and make Stock!

Hey everyone! Hope you all had a great Easter weekend! This post is all about the basics. I am going to give you  few tips on a some great items I always like to have around the house. First up is the most basic ingredient that we all use Chicken Stock. I know that these days you can pick up chicken stock at any local grocery store, but if you find yourself with some free time on one Saturday morning you should try to make your own! Stock is basically flavored water and most stocks are made with bones other than vegetable and seafood. Stock is also the base of almost all soups and sauces and that is why it is so important to always have around. I have even made my own stock and given it away in a goody bag to family and friends. There are 3 parts to a basic chicken stock bones, vegetables or mirepoix if you want to be fancy, and seasoning. First off you want to start with a whole chicken and bone it down. Don't know how to debone a chicken? Well here is a quick video on how to do it yourself.....


Once you have cut down your chicken, place the bones in a large stock pot. Add your vegetables which should consist of onions, carrots, and celery. The ratio should be around 50% onions, 25% carrots and celery.
Fill your stock pot with cold water 3/4 of the way full add in some bay leaves and peppercorns. You can also add fresh thyme and parsley tied together by kitchen twine. Bring your stock to a boil then reduce to a low simmer for about 3 hours. While simmering your stock skim the top of any foam and fat. Once your stock has been simmering for 3 hours take off the heat and strain. I always strain my stock into a bowl then wash out my stock pot and put the strained stock back in the pot. You want to cool your stock right away so I always put my pot in my kitchen sink and fill the sink with cold water. You can even add ice to the water around the pot to keep it cool. Once your stock is cooled put in freezer safe containers. Stock can keep refrigerated for up to a week and you can also freeze it for several months!
   Okay on to one of my favorite things to keep around the house and it always impresses my guests! Homemade garlic bread! Well kind of homemade, I got this amazing tip from a cookbook I read a while back and I have used it ever since. You can make the bread any way you prefer. First go to your local bakery and buy a couple of loaves of fresh bread. I always like to buy ciabatta, but you can get whatever you prefer. All you need for this recipe is the bread, unsalted butter, garlic, fresh herbs of your choice, and some Parmesan cheese.
Here is the recipe for 1 loaf of bread:
  5Tbls softened butter
  3oz fresh herbs (I used basil)
  1 clove fresh garlic
   Parmesan cheese

Slice your bread into 1 inch slices and only cut about 3/4 of the way down keeping the whole loaf intact like so..
Take your softened butter, basil, and garlic and place in a food processor. Blend until smooth. Spoon your butter mixture all over the top and in between the slices of bread. Once you have finished grate your parmesan cheese all over the top of the bread. Wrap you bread tightly in foil. Label and freeze.

 Bake at 375 for about 20-25 min in the foil. I usually open my foil after 20 min to check it then I leave it open to make it a little crisp on the edges!!! YUM!
   Last but not least a little something healthy! Flavored water! It's all the craze these days you can find it in almost every hotel lobby. I like to keep a nice pitcher around my house and I change up the flavors every week. This week I made citrus water. All I did was slice up 1 lemon, 1 lime, and 1 orange and placed them in my pitcher. Fill with water and some ice if you are going to keep out on the counter. Thats it. I refill it as needed and change the flavors to what I feel like. For example you could use berries, just slice up some strawberries and add some whole blueberries and raspberries. You could also use cucumbers. Not only is it good for you, it tastes great, and it looks great sitting out on your kitchen counter.
  Hope all of you enjoy these great basics for around the house!!

Happy Eatings Everyone,
Krystal

Friday, April 6, 2012

Hello everyone!!! Happy Easter Weekend!!! It has been longer than I had expected it to be since my last post. Running around after 2 kids, cooking, grocery shopping, catering, grocery shopping, baking, grocery shopping, and doing all that with one vehicle since my car decided it needed a new timing belt. Probably from all the trips to the grocery store!!!! My days just got away from me. Not to worry though I have been cooking up a storm in my kitchen and I have some great things to share with you all, or just with my mom and sister since they might be the only 2 people that read this! Last post I said I would go over soups and stocks, well we definitely will be going over soup! I did make a great stock with many of tips and even a video to go along with it, but that will have to wait for my next post!! This post is all about Easter and I have three fabulous dishes that will be great with brunch or dinner!
    All the dishes have something in common ASPARAGUS! Asparagus is a great source of folic acid, potassium, and vitamins B6, A, and C. The best months to buy asparagus is April through June!
     The first recipe I made was asparagus soup! I have actually never made this soup at home before but come to find out it is a quick and easy soup to make and so delicious!!! Here's how I made it:
Asparagus soup with basil and Gorgonzola:
2 bunches Asparagus
2 shallots diced
4 leeks diced (whites only)
2 cloves garlic minced
2qt chicken stock
1/4 cup heavy cream (optional)
3-4oz fresh basil
Gorgonzola cheese for garnish
salt
white pepper

Rinse your asparagus and cut off the woodsy ends usually about 1inch up from the bottom. Also cut the tips off on a bias and set aside. Pour your stock into a med sized stock pot add the ends of your asparagus to give the stock flavor. Simmer for 30-45 min. Meanwhile get all your other ingredients ready. When you getting your leeks together make sure you clean them really well. Don't just rinse the outsides you have to clean in between each layer. If you do not clean thoroughly your soup will come out with a sandy texture!
Once your stock has simmered for 30 min remove the ends of asparagus and discard. Quickly add the asparagus tips for 1-2 min then remove with a strainer and place in an ice bath to stop the cooking process. Place tips on paper towel and set aside. In a large stock pot add some olive oil and heat over med high heat add your shallots and leeks. Cook until translucent. Add your garlic and saute until fragrant about 2 min. Add the rest of your chopped asparagus and saute until soft. Pour in your stock, chopped basil and let simmer for about 15 min. Use an immersion blender and puree your soup until smooth. If you do not have an immersion blender use a food processor and blend your soup in stages. Add you salt in pepper to taste and your cream. Garnish your soup with the asparagus tips and crumbled Gorgonzola cheese. 
What a great start this will make to any brunch or Easter dinner! It's a fresh and silky soup, the basil gives it such a brightness it tastes like spring with every bite!
Recipe #2 Roasted Asparagus with a roasted tomato hollindaise and a poached egg:
  This is a simple dish that will impress! You can do this for brunch or a side for dinner. If making as a dinner side just discard the poached egg on top.

1-2lbs fresh asparagus ends trimmed
1 1/2 sticks unsalted butter
2 Roma tomatoes
1 lemon
4 egg yolks
salt
pepper
olive oil

Pre heat your oven to 400
 Quarter your roasted tomatoes and place on a foil lined baking sheet cut sides up. drizzle with olive oil and salt and pepper. let roast for 15 minutes.
Melt your butter in a small sauce pan over low heat. Place your egg yolks in a blender with juice from 1/2 your lemon, your roasted tomatoes, and salt and pepper. Blend. With your blender on slowly pour your melted butter in the top of the blender. Continue to blend until your sauce is thick.
Place your Asparagus on a foiled lined baking sheet drizzle with olive oil and toss to coat. Season with salt and pepper and roast for 15-20 minutes. I always turn my asparagus half through. Place on a dish and add your sauce!!!
P.S. When dealing with hollindaise sauce, you can let sit for an hour in a blender before serving but place in a refrigerator if you are not going to serve right away. Add warm water and blend to reconstitute after taking out of fridge.
Happy Eatings everyone!! Happy Easter as well!!!!