There seems to be no shortage of herbs around here lately. From the garden, our weekly CSA pickup, and my impulsive need to hoard parsley from the market, there is a sea of green everywhere around me.

I hate seeing extra herbs head to our compost bin so I like to find new ways to use them. Last week I used our leftover ramps and herbs for a compound butter and this week was to use our surpluss of herbs for a variation on Argentinian chimichurri sauce for skirt steak.

I love traditional chimichurri sauce for it’s lightness and simplicity, but tossing in other herbs in place of some of the parsley makes for a unique yet perfect sauce each time.That is one of my favorite things about cooking – taking something expected and making it your own with what you have on hand.

No matter the herb, whether it is basil, tarragon or a fistful of dill that needs to be used, they all work in a sauce like this.  You really can’t go wrong when you make a ‘herbi-churri’ sauce. As a marinade, condiment or an ingredient for a whole new dish – you’re going to love it.

Herbi-churri Sauce Recipe

• 1 large bunch of flat leaf Italian parley, leaves and tender stems only
• 1 cup other herb leaves of your choice (this batch was 1/2 cup cilantro, 1/4 cup chives and 1/4 cup oregano)
• 4 cloves of garlic
• 2 tablespoons champagne vinegar
• 1 tablespoon sherry vinegar
• heavy pinch of red pepper flakes
• 1/2 cup vegetable or light tasting olive oil
• splash of water (optional)
• salt and black pepper to taste

In a blender or food processor, add in the herbs, garlic, vinegar, red pepper flakes and oil. Pulse the mixture until the herbs and garlic are very finely chopped . If your machine is having trouble breaking the leaves down, add a splash of water to get the mixture moving easier. Taste and season with salt and pepper as desired.

Reserve until needed.

Ideas for use:

• Tossed with pasta
• Use half as a marinade for skirt or flank steak, reserving half for serving
• Combine with mayonnaise for a bright salad dressing or dip
• As is, with toasted bread and shoved right in your face hole

As I was initially typing this, I was getting a little proud of the fact I was finally able to take a food photo with full natural light again. Now as I’m staring a little closer I realize I chose beyond wrong on the plate color. Coconut rice and an egg – yeah, a white plate totally makes sense. Ugh.

In my defense, I was excited because I had made Loco Moco from the Love & Olive Oil cookbook, Breakfast for Dinner (minus the fried egg, obviously) and couldn’t wait to dive in.

On a side note – the Loco Moco is awesome – so get the book…so you can be classy like me and tweet things like this to the authors:

Holy shiz, my copy of the @loveandoliveoil book just arrived. The sunny side up burgers? #foodboner

— Adryon Montgomery (@AdryonsKitchen) February 19, 2013

Anyway, the Momofuku 5:10 egg is not a recipe, but a method – and it works every single time for me. Think of a perfectly poached egg, that never leaves its shell while cooking. When it is cooled, the egg seamlessly steps out of it’s shell, like that one girl in high school after 3 bottles of  Smirnoff Ice.

Momofuku 5:10 Eggs (You can do as many eggs as you would like, as long as the water in the pan of your choice will cover all of the eggs.)

Bring a large saucepan of water to a full rolling boil and prepare a bowl of ice water. When the water is boiling, gently lower your eggs into the water and set a timer for 5 minutes and 10 seconds, exactly (one time, I counted an extra 5 seconds for fun and they were just fine).

When the 5:10 boil is over, remove the eggs and place in the bowl of ice water. After a few minutes, lightly tap all over and very gently peel under cool running water. Be very careful handling the peeled eggs.

Whether it is on Loco Moco or a simple piece of buttered toast, slice into your egg and watch in amazement:

Yes.

Maryland weather isn’t known for it’s consistency. Last week we were all told to expect upwards of 10 inches of snow. Jokes were made about water, milk, toilet paper and bread. Thankfully it was just too warm here, so when the snow fell, it was just rain. Lots and lots of rain.

Although the sheer warning of snow led to the closing of the federal government, and among other business’, my office (YAY FREE DAY!!). With the day off, I wanted to make my daughter and husband something that would warm their bellies. But I’m not in to stews or chili as comfort food – so cream of crab it was.

Just like all recipes that I use crab in, I mix a cheaper crab meat throughout the soup so that crab flavor and texture permeates the entire dish, and then gently fold in lump crab meat towards the end. Every spoonful is full of tender vegetables and tons of crab meat wrapped in a silky broth.

When it’s freezing and blustery outside, it doesn’t get any better than cream of crab soup – except, when it doesn’t snow at all. That tickles my fancy almost as much.

Cream of Crab Soup

• 4 Tablespoons unsalted butter
• 1/4 cup diced celery
• 1/2 cup diced onion
• 2 Tablespoons flour
• 1 cup chicken broth
• 6 oz backfin crab meat
• 2 1/2 teaspoons Old Bay
• 1/4 teaspoon hot sauce
• 1/8 teaspoon celery salt
• 2 cups half and half
• 2 cups whole milk
• 12 oz lump crab meat
• 2 Tablespoons cream sherry
• 1 Tablespoons chopped parsley
• 1 Tablespoon fresh squeezed lemon juice
• salt and pepper

In a medium pot over medium heat, melt the butter. Add the celery and onion, season with salt and pepper, and cook until soft, about 5 minutes.  Add in flour and whisk until you can’t see any white spots from the flour anymore. While whisking, add chicken broth.

Once this mixture begins to thicken, add the backfin meat, half and half, Old Bay, hot sauce, and celery salt. When the mixture returns to a simmer, cook for 5 minutes.  Slowly add the half and half and milk. Simmer for another 2 minutes.

Gently fold in the lump crab meat and simmer for another 15 minutes, stirring gently occasionally. Turn the heat off and add the sherry, parsley and lemon. Taste and adjust with salt and pepper.

Resist the urge to eat it all by yourself while the others are occupied.

Oh, and make snow never come to the East Cost again. Please and thank you!

It has been silent here for far too long. This little spot on the internet has lay barren of any content whatsoever for more time than I am comfortable with. I could certainly blame it on the lack of lighting in our home by the time dinner is made after a long day at work. I could blame it on all of that wedding planning we had been doing up until November, but that was over three months ago.

Insert self gratuitous wedding photos here:

To be entirely honest, it has been my own laziness and a general sense of apathy that has kept me from writing; here or anywhere else. Even saying it now “out loud” breaks my heart a little. Things are different in my life than they were the last time I posted in 1769…or however depressingly long ago it was.

But the passion inside never went anywhere and I’ve still been cooking, creating, testing and immersing myself in all things food. Food and the love for cooking it is what I’m made of. It is my blood, my brain and is forever on my skin. Any tools I use feel like an extension of my limbs and I still swoon when onions and garlic hit hot butter in a pan. I’ve been making things I’ve never made before and discovering new techniques for recipes I’ve been cooking for years.

As it turns out, I make a mean fried chicken, love cold beets in salads and didn’t realize just how much I missed writing about all of it. So I’ll start small by sharing a recipe for farro salad – and see where it goes from here.

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Beet, Feta and Herb Farro Salad (adapted from this recipe in the New York Times)

• 1 cup farro
• 2 1/2 cups water or stock
• Salt to taste
• 2 tablespoons white wine vinegar
• 1 teaspoon balsamic vinegar
• 1 small garlic clove, minced or pureed
• 1 teaspoon Dijon mustard
• 1/2 cup extra virgin olive oil
• 2 medium beets, steamed, peeled, and diced into 1/2 inch pieces
• 1/2 cup broken walnut pieces or toasted pine nuts
• 2 ounces feta and more for garnish
• 1/4 cup chopped fresh herbs – I’ve used parsley, thyme, dill and basil – and all have worked nicely alone or together. Play around.

In a saucepan combine the farro and water, and bring it to a boil. Reduce heat to low, cover and simmer for up to about 30 minutes, until grains are tender and have absorbed all of the liquid. It may take as little as 20 minutes or up to 45 minutes, depending on the source of your farro. Allow to cool to room temperature.

While your farro is cooling, make the dressing. Combine the vinegars, garlic and Dijon mustard in a small bowl. Slowly whisk in the olive oil to combine and emulsify the dressing. Season with salt and pepper to taste. Set aside until ready to use. You may need to whisk it again before adding it to the farro.

Toss the farro with the dressing, beets, nuts and herbs. Taste and adjust seasonings if neccesary. You can serve this room temperature or chilled.

Enjoy!

“Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.”  George Eliot

It’s no secret that for me, it isn’t the right time of year until the leaves beneath my shoes crunch and I’ve made the transition from iced to hot coffee. There is something peaceful for me when I look around and see the vibrant colors of changing leaves and the scent of changing air perfumes every breath. Give me hoodie weather, and I’m the nicest person you’ll ever meet.

There are times I’m glad no one besides my fiance and my daughter are around to see how these food ideas come to fruition. What started as a great idea to brine a pork chop in apple cider, quickly spiraled out of control with making this Autumn on a plate. I wanted to take the very best things about the season and make them friends at the table.  For me, it’s all about pumpkin – put that word in front of anything and I’m liable to try just about anything. My mother and Alora don’t consider it fall until Honeycrisp Apples have hit the scene.

I don’t know anyone with a grudge against this time of year, but I bet your ass that if you know one, this dish will turn them around.

Together it seems like a lot to make for one meal but you can space it out. I did it all on a  lazy Sunday where I had nothing more to do than watch Netflix.

Honeycrisp Apple and Thyme Compote

• 1 Tablespoon coconut oil
• 1 small onion, diced
• 2 Honeycrisp apples, peeled, cored and diced
• 1/2 cup sugar
• 1/2 cup water
• 1 teaspoon lemon juice
• 1 teaspoon red wine vinegar
• 1/4 teaspoon Worcestershire Sauce
• 1 teaspoon fresh thyme leaves
• Heavy pinch of salt and pepper

I have less than 5 months until I get married. While terribly exciting – I’m also a  bit nervous because, well, I lost my mind a little and decided I’m catering the reception myself.

Yeah.

So I’ve been testing my ideas to see what works and what doesn’t. Playing around with concepts and replications of dishes that have made memories.

This was my first stab at recreating a small bite that I had at a work meeting a few years ago. The chef had walked me through the steps of the dish, and I hope I did his process justice. Although, it’s been more than 2 years and I’m blonde – so nothing is a guarentee.

I will say though that Mike and Alora both loved it. The leftovers were brought to my parents and sister, and all three of them gave a thumbs up. If you knew my father, you’d know that is about as close to a miracle that I’ll ever get.

I hope you try it and enjoy it as much as we did.

Tomato Tartare (serves 4-6 as an appetizer)

• 1 pound of tomatoes (I used an assortment of heirlooms to make it purrty)
• 1 teaspoon salt
• 1 large shallot, minced as small as you can get it
• Chive-Lemon Creme Fraice (recipe follows)

Bring a pot of water to a simmer. As it’s heating, fill a large bowl with water and lots of ice. This is going to immediately stop the cooking process once the tomatoes are removed from the simmering water.

Carefully slice the stem end off of the tomatoes. Use a knife to slice a shallow ‘x’ into the blossom end of the tomatoe (the other side).

Drop the tomatoes in the simmering water for 10-15 seconds. Immediately remove and plunge in the ice water. Allow to sit until entirely cool. The skins will peel right off.

Remove the seeds from the tomato and dice into small 1/4 inch pieces. Put the tomatoes into a fine mesh strainer over a bowl. Sprinkle with the salt and toss. Allow to sit for an hour, to let water leech out of the tomatoes.

This will give the tomatoes a firmer and meatier consistency. What drains is called tomato water and can be used in salad dressings, cocktails, soups, salsas and so many other dishes!

To serve, fill a shot glass or small bowl with a small amount of tomatoes. Sprinkle with a tiny bit of shallots for crunch and spice.

Spoon the creme fraice on top – just a little bit.

Adjust the amounts depending on your taste and size of serving recepticle.

Chive-Lemon Creme Fraiche

• 3 Tablespoons Crème Fraîche
• 1 teaspoon freshly squeezed lemon juice
• 2 teaspoons finely chopped fresh chives
• fresh black pepper to taste

In a small bowl, combine all ingredients. Taste for seasonings and chill until ready to use.

ENJOY!

I should probably be scrubbing the kitchen floor on the weekends. Or hanging up the pile of clean laundry that’s been sitting beside the bed for an embarrassing amount of time. I’m thoroughly convinced hangers are overrated.

Sometimes after a long week of work it just doesn’t happen.

The weekends now are the screeching of neighborhood kids, like they’ve just been let out of a cage. It’s the ice cream truck playing Christmas music in June and the smell of smoky grills wafting in every direction.

It is driving home from the market and seeing handmade signs in someone’s yard advertising live crabs, just caught.

We asked for a dozen and since it was our first time buying from him, he slipped us five extra crabs. Any good dealer gives you more just to entice you and let you know how good his product is. And it was.

Every once in awhile rather than bombard your life with tasks, just sit with your family and encrust your nails with spices -  enjoy the moment entirely – eat it up. Consume love.

Steamed Maryland Blue Crabs

Whatcha Need:

• One large pot with a platform, rack, or screen in the bottom (You want the crabs to steam, not touch or cook in the liquid – that is no good).
• One part water, one part apple cider vinegar, one part beer. This amount will vary depending on the size of your pot.
• Live crabs. Please do not cook ones that have already gone to the bay in the sky.
• Old Bay or JO seasoning. The choice is yours – but man, people have some strong feelings about which is better. I’ll stay out of this one.

In the bottom of your large pot, combine the water, vinegar and beer. Place your rack/screen over the liquid.

Bring the mixture to a boil. Layer the crabs, and with each layer pour on the seafood seasoning. Don’t be shy – pour it.

Cover your pot and steam for about 20-30 minutes. When they are all fully red with no dark or green spots, you’re ready to serve. Cover your table with the finest tablecloth.

Dump your crabs on top and dig in. I’d tell you how to pick a crab but I don’t like hate mail. Plus, you know how to Google.

Optional for serving:

Like your seasoning of choice, people have big opinions about how to eat their picked meat. Some like it straight, and some like to dunk! Here are a few things you might want to serve with your beautiful crabs (besides beer).

• Melted butter
• Vinegar
• Cocktail sauce

Cleaning the crime scene is just as easy; just roll the newspaper up and throw it away!

Cheers!

I read somewhere that the majority of families rotate the same meals every week. Our family isn’t immune to this either. Sure, we mix it up and try new meals very frequently, but there are some weeks that if someone suggests pasta one more time, I’m going to stab my eye with a fork. This was one of our new favorite additions!

Sandwiches are one of my favorite things – you’ve got carbs, fun fillings, and condiments. They’re able to be personalized to taste, which is highly important at meal times in our house. 

When I showed Alora the recipe for these online, she was so excited because it had so many things she loved on it; meatballs, cilantro, carrots, cucumbers and mayonnaise. She kept calling them ‘Vietnamese Meatball Subs’.

Plus, they are so easy to make but give off a ‘I’ve been cooking these for hours’ vibe. Oh you picked vegetables? Why, yes, yes you did.

Pork Meatball Bahn Mi Sandwiches

Ingredients

I love re-creating something I’ve eaten outside of my own kitchen. Maybe it’s my Mom’s Cabbage Rolls or most recently the Silk Handkerchief pasta I had in Orlando, but I enjoying challenging myself.

This is an attempt at a dish our local vegetarian Indian restaurant calls  Tikki Channa Chaat. It is described as “Delhi style friend patties served on a bed of curried chickpeas, topped with onions, cilantro and chutneys” and it is heavenly.

Every time Michael and I eat there, we order this appetizer. I love it so much. Without fail, I always leave the restaurant and by the time I’m in the car, I decide they should make it bigger, with more potato patties and consider it a main dish. I get to make these kind of decisions, you see.

Except I don’t, so I made it myself.

Is it the most authentic thing? Doubtful and laughable. But it does hit the spot on days when I can’t make the drive out to get it.

For the Chole (Curried Chickpeas):

•  2 15 oz. cans of chickpeas (garbanzo beans), drained and rinsed
• 2 Tablespoons vegetable oil
• 1 cup diced onion
• 1 jalapeno, diced
• 1 fresh bay leaf
• 1/2 cinnamon stick
• 1 cardamom pod
• 1/2 teaspoon cumin seeds
• 1 teaspoon coriander
• 1/2 teaspoon garam masala
• 1 teaspoon ginger garlic paste
• 1 cup tomato puree
• 1 medium tomato, diced
• 2 Tablespoons chopped cilantro

In a pot, cover the chickpeas with water. Bring to a boil over high heat. Once boiling, reduce the heat and simmer for 10 minutes.

While the beans are simmering, heat a large pan over medium-high heat. Add in the oil – the whole spices and toast until fragrant. Toss in the onion and jalapeno, stir to combine. Cook until beginning to soften and add the dry spices and garlic-ginger paste. Cook for 3 minutes.

Stir in the tomato puree and diced tomato. Drain the chickpeas from the water, add them to the tomato gravy and simmer for 10 minutes.

For a thicker sauce, smash a few of the chickpeas with the back of a spoon. Remove from heat and stir in cilantro.

For the Pattice (Potato Patties):

• 3 large russet potatoes, peeled and boiled
• 1/4 teaspoon ground ginger
• 1/4 teaspoon coriander
• 1/8 teaspoon cumin
• 1/4 cup chopped cilantro
• salt and pepper to taste
• 2 Tablespoons cornstarch

In a large bowl, put your boiled potatoes through a ricer for a smooth consistency. If you don’t have one, give them a thorough mashing. Stir in the remaining ingredients except the cornstarch, kneading the mixture together until combined. Taste for seasoning – when it’s to your liking, thoroughly mix in the cornstarch.

Get a plate for holding your patties. Using your hands, form the potato mixture into the size patties of your choice. I make a golf ball sized round and then smush them flat. Whatever floats your boat.

When you’re ready to pan fry the pattice, heat a skillet with your oil over medium high heat. When the oil is hot, gently add the potato patties. Cook for 2-3 minutes on each side, or until golden brown.

To Serve You’ll Also Need:

• Chopped cilantro
• Diced Onion
• Diced Tomato
• Plain Yogurt
• Chow Mein Noodles (Note: Traditionally the little crunchies are something called ‘Sev’ but I did  not have access to an Indian market, and these seemed to do the trick.)

Every year I learn a little bit more about myself, how I function under stress, and changes that need to be made. I learn how far I am capable of pushing my physical and mental strength before it all just gives out. I was reminded of the moments I’ve wished for just “one day away from home,” and being faced with it, would have taken them all back for just one more second in my own home, my own bed, with my own family.

But I am home now – with a handful of stories and even more muscles aching. All that matters is that I am home and that even though we had them last week, these cheesesteaks were the first thing requested for our current meal plan.

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Cheesesteaks at Home:

I blame all gas stations that give me the temptations of lunch food in the morning while I pump gas. I’ve never really been a breakfast-in-the-morning kind of girl. You’re more likely to see me eating pasta or a salad first thing in the morning than an egg.

So I’m filling my gas tank for what feels like the 17th time this week and I see the advertisement that pretty much screams that I need a cheesesteak and I won’t be able to sleep until I eat one. Immediately, I knew I was doomed until I made, ate, bought, or in some way consumed one.

And I did – and it was divine. You should too, because it’s so easy that it is not even funny.

For the Cheesesteaks (Makes 4)

• 2 lbs of the steak you love the most, stripped of any gnarly fat
• salt and black pepper
• olive oil
• 4 Sub rolls
• Cheese Sauce, recipe follows
• Green Peppers and Baby Bella Mushrooms, recipe follows
• Quick Sauteed Onions, recipe follows
• Toppings of Choice such as: Lettuce, Tomato, Mustard, Mayonnaise, etc.

For the Green Peppers and Mushrooms

• 1 Tablespoon butter
• 1 Tablespoon olive oil
• 1 green pepper sliced into thin strips
• 6 oz  mushrooms sliced thin
• salt and pepper

In a pan over medium heat, melt the butter and drizzle in the oil. Add your peppers and mushrooms. Stir to coat and cook until the vegetables are soft and tender. Season with salt and pepper.

For the Sauteed Onions:

• 1 Tablespoon butter
• 1 teaspoon bacon fat
• 2 cups thinly sliced onion
• salt and pepper

Wipe your pan clean (no one wants more dishes to do!) and melt the butter and bacon fat together over medium heat. Once hot, add the onions, stirring to coat evenly with the fat. Continue to cook, stirring frequently until the onions are golden brown and soft, about 10 minutes. Season with salt and pepper

If you have more time, cook them low and slow for about half an hour – but I wasn’t patient that day.

For the Cheese Sauce:

• 1 Tablespoon butter
• 1 Tablespoon flour
• 2 cups milk
• 1 1/4 cups of shredded cheeses of choice (I used 1 cup Cheddar to 1/4 cup Gruyere but change it up to what you like!)
• salt and black pepper

In a small saucepan, warm the milk gently. Adding warm milk rather than cold milk to your roux will keep your sauce smooth and not gritty. This method for making a cheese sauce will also make a bomb mac and cheese.

In another pot over medium heat, melt the butter and stir in the flour. Cook for 1-2 minutes to get rid of the raw flour taste. Slowly add the warm milk, whisking continuously until it has all been added. Once the sauce has thickened, remove the pan from the heat whisk in the cheese. Season to taste with salt and pepper.

I won’t mention any names, but some people who made this sauce have been known to treat it like fondue while they continue to cook. Whatever.

Happy Cooking!

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