Spiced Lamb Sliders with Harissa Mayonnaise and Cucumber

Super Bowl, Schmooper Bowl

I sat down to write a post about Super Bowl food, but find myself less than excited about the entire thing. I’m not sure if it’s because I have no real interest in the two teams playing, or if it’s because I see the potential for mass hysteria on the roadways. Or maybe I’m just kinda cranky…it’s been known to happen.

It’s weird, really. I have always been a football fan. Some might say a rabid football fan. (Go Ducks!) But for some reason, this year I don’t care all that much. Don’t get me wrong, I will watch the game, and I may even invite a few folks over to join us. But my excitement will be more for the commercials and food than any thing else.

However, if there is something to be excited about it’s these sliders—they are the bomb! (Just ask my kids, who couldn’t stop eating them—even with the Harissa Mayo.) They are the perfect finger food, and therefore they are perfect for your Super Bowl spread…with our without the game.

Spiced Lamb Sliders with Harissa Mayonnaise and Cucumber
Adapted from Market Math Cookbook by Food & Wine Magazine
Yields 12 sliders Read more…

Red Lentil Soup

Wha’Soup?

In winter I cook a lot of soup. It’s a great way to mainline vegetables after the butter and fatty meat fest that was the holiday season. Also, soup is warm which, when we get rain like we have been, it’s very satisfying. Lastly, soup freezes well, so you can pull it out anytime you want a tasty lunch or an easy dinner.

I have a number of favorites that I make regularly. Minestrone is usually the first one I go to, followed quickly by my Butternut Squash Soup. Then there’s the bean soups. And what freezer would be complete without some Chicken Soup variant to stave off the winter flu? Matzo, Chicken Noodle, Chicken and Rice…

The easiest soups are the ones that you simmer for a while and blend smooth with a stick blender. Potato Leek is great, or even better, Baked Potato (Yum!). My favorites tend to be anything with some spice to it. If fresh chilies or cayenne pepper have my lips burning (for some reason other than the temperature of the soup) I am happy.

I found this one in the January Issue of Food & Wine a few years ago, and it’s a keeper. I made a few changes to suit my tastes, and encourage you to give it a try this week to help keep warm.

Red Lentil Soup
Adapted from Food & Wine Magazine Read more…

Pommes Dauphinoise (Potatoes au Gratin)

Joyeaux Noel

This Christmas my sister and her family are off gallivanting around Europe. They packed their bags, and left the rest of us back here to enjoy our usual holiday routine without them. (No. I’m not the least bit jealous!) For fun this year, since she will be in Paris for Christmas Eve, those of us left behind will enjoy a traditional Parisian Christmas Eve dinner.

There’s just one problem…

There are many fantastic cuisines around the world with their specific techniques and ingredients, and for centuries French cuisine has been considered the best of the best. If you can master classic French technique and flavor you can cook anything. (Thank you, Julia). So, imagine my surprise as I started looking through my French cookbooks and searching online, I came to realize—that for all their gastronomic sophistication, The French, when it comes to Christmas, are kinda boring.

Sure there is the Bûche de Noël and the rather ambitious Croquembouche but beyond that there really isn’t much that says “This is what we eat for a Joyeaux Noël”. To be fair, in Provence they do have the Gros Souper, which is traditionally eaten on Christmas Eve but frankly I am not a fan of salt cod—and though Ratatouille is super good it just doesn’t seem festive enough.

After much deliberation, I decided to go traditional Bistro for dinner on Thursday. The menu is as follows: fresh made Country Pâté with assorted French cheese for appetizers, Arugula Salad with Pears, Gorgonzola and Bacon, Roast Filet de Bœuf, Sautéed Haricots Verts (green beans), Pommes Dauphinoise and, of course, French wine…

I did break with the traditional French in that we will be having the cheese and salad first instead of after the main meal. Honestly, it’s just easier that way, and I have enough stress to deal with ’cause Christmas dinner is Paella…Olé!

No matter how you choose to celebrate (eat your way through) your holiday, I wish you all good health and happiness this holiday season and a very Happy New Year!

Pommes Dauphinoise (Potatoes au Gratin)
Serves 6
Read more…

Sticky Toffee Gingerbread

Ginger Fix
I have had gingerbread on the brain. I blame my sister because while I will be here braving the crowds to finish up my holiday shopping, she will be in London for a storybook, Charles Dickens Christmas adventure with her family and the queen. Gee, how awful for her.

Ginger is a major player for my family during the holidays. Most of the holiday treats of my childhood contained some sort of ginger…ginger cookies, gingerbread men and of course, good old-fashioned gingerbread. It’s definitely a Scandinavian addiction, and for me, it’s not the holidays without it.

I have tasted some good gingerbread over the years, but if I had to choose one recipe to make a classic gingerbread it would be this one. Though, I don’t serve it the way you would expect. I go rogue and serve my gingerbread with the same sauce I use for my Sticky Toffee Pudding. Is it over the top? Perhaps. But it is appropriate for the holidays—if you can’t over-indulge at the holidays then when can you?

Try using Blackstrap molasses instead of regular. It gives it a dark chocolate-like intensity that is delicious. You can also bake this in individual ramekins, or even muffin tins for a more elegant presentation—just be certain to adjust the cooking time.

Sticky Toffee Gingerbread

Gingerbread
Serves 12
This portion of the recipe is adapted from the Silver Palate Cookbook