Peanut Butter and Julie

Grilled Corn and Tomato Bruschetta

Up until yesterday, I thought that Memorial Day weekend occurs next weekend, not this weekend.  Obviously, we don't have much planned--which is fine with me.  I'm not really a fan of packing up the car and hitting the road or jumping on a plane at the very same instant that every other family in America does the same thing.  All of a sudden, a three hour drive to the beach/mountains/national park turns into an eight hour stressed-out crawl.  By the time that you arrive at your destination, you have listened to your "special vacation mix CD" at least five times, you are sick and tired of your travel companions, and all that you can think about is your return trip home in two days (along with every other family in America.)  Attractions are more crowded.  Prices are inflated.  Sounds like a great vacation!  Piece of advice: STAY HOME. 

Now I know that this isn't an option for some people--those that have a special event to attend or a family member to visit--but for others, I have found off-holiday travel to be so much more enjoyable.  Fewer crowds+less travel hassles+lower costs=happy Julie.  Happy Julie=Happy Eric.  So you see?  It works out for all parties involved.

Even when we stay in Las Vegas over major holiday weekends, we tend to stick pretty close to home.  It seems like the entire state of California arrives on Friday night, judging from the stream of headlights coming from the west on I-15.  You can only imagine how crowded the Strip becomes, and normal activities like parking your car can take five times as long.  When we do go out, our strategy is to stick to the peripheral or "locals" restaurants, or we'll just staying home and grill.

This time of year in Las Vegas is perfect for grilling.  Although the temperatures occasionally reach triple digits during the day, the evenings are still bearable enough to stand over hot coals without feeling like you are inside of a furnace.  I came home from the grocery store yesterday armed with one of those really fresh, chewy La Brea whole wheat baguettes, fresh corn, and tomatoes.  My original idea was to serve everything separately, but I ended up putting them all together for this smoky bruschetta recipe.  This is an easy and healthy dish to serve for parties, and it makes quite a bit.  I was sooo glad that I had some left over for lunch today!  Here are a few extra tips for this simple summery snack:

• If the weather isn't right for outdoor grilling, you can certainly prepare this recipe indoors.  Grill the tomatoes and onion on an indoor grill-pan set over medium heat.  To "char" the corn, set it under your oven broiler, rotating occasionally, for about 10 minutes.
• The corn and tomato topping will keep for 3 days, covered and refrigerated.
• In addition to being a yummy topping for bruschetta, the topping can be used as a condiment for burgers, a filling for omelets, or use it in place of salsa to accompany tortilla chips.
• If you like a little bit of extra heat in your food, add a seeded and minced jalapeno to the topping.  You can also grill the jalapeno along with the other vegetables and then seed, mince, and add it to the bowl.

Grilled Corn and Tomato Bruschetta

Serves 8-10

Ingredients:

1 medium red onion, cut into 1/2-inch thick rings

2 ears sweet corn, husks removed

Olive oil

Salt and pepper

4 vine-ripened tomatoes

1 baguette, sliced on a diagonal

2 cloves garlic, minced

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1 tablespoon lime juice

Heat a grill over medium heat.  Brush the onion slices and corn with the olive oil and season with salt and pepper.  Place the onions, corn, and tomatoes on the grill.  Grill until the onions and corn are charred and the tomato skins are blistered, 10-12 minutes. 

Transfer the vegetables to a foil-lined baking sheet at let cool.  Brush the baguette slices with olive oil and season with salt and pepper.  Grill the bread until slightly charred, about 2 minutes on each side. 

Core the tomatoes and cut them in half horizontally.  Spoon out the juices and seeds.  Coarsely chop the tomatoes and place them in a medium bowl.  Cut the corn kernels from the cobs, and add them to the tomatoes.  Chop the onion, and add it to the tomatoes.  Mix in the garlic, paprika, cumin, and lime juice.  Season with salt and pepper, and serve with the grilled baguette slices.

Touchdown!

Eli Manning. Tom Brady. Brett Fav-re. Mandy Heaston.  Each of these individuals has been victorious in his or her own field.  While the three gentlemen were awarded a shiny new Super Bowl ring for rushing, tackling, and kicking, Mandy is walking away with a enviable new $250 Sam's Club gift card for mixing, rolling, and baking. 

Question: Mandy Heaston, now that you've won the Peanut Butter and Julie Ultimate Super Bowl Showdown, what are you going to do next ?? 

Answer: I'm going to Sam's Club!

Selecting the winner of this contest was not an easy decision by any means.  Over the past week, I received dozens and dozens of creatively-titled mouthwatering entries that any Big Game fiesta attendees would be lucky to gobble down.   Whether or not your favorite team wins, I know that your guests will leave with smiles on their faces (if you can get them to leave, that is.)  Thank you all so much for your participation.

In the end, however, the recipe that was deemed "most valuable" was Mandy Heaston's Touchdown Taco Pockets, a creatively simple (and much neater) twist on the popular hand-held party food.  By enclosing the ingredients between refrigerator biscuits and then baking, these "tacos" become easier to eat.   What really scored the winning points for this recipe was the fact that Mandy shaped the pockets like little footballs, complete with laces made from leftover biscuit scraps (I can hear the oohs and aahs from your party guests now.)  What a fantastic idea!  In fact you could apply this technique to fit the theme of almost any celebration: heart pockets for Valentine's Day, eggs for Easter, etc.  Kids will love 'em.  Adults will love 'em.  Most importantly, you'll love 'em because they are a snap to make.

The recipe for these Touchdown Taco Pockets is featured on Mandy's blog, Gourmet Mom on the Go, along with a helpful video tutorial during which Mandy shows you her techniques for shaping and cutting the pockets.  Her pictures look much better than mine do too, so I encourage you to visit her site!

Congratulations to Mandy!  Mandy, if you will send me your contact information, then I will arrange for the $250 Sam's Club gift card to be sent directly to you.  Start composing your shopping list now......

Thank you again to everyone else who sent me a recipe.  I was so impressed with the variety of ideas, football-themed titles, and range of ingredients.  Enjoy the Super Bowl and Happy February!   

Here my personal notes after making these terrific taco treats:

• Instead of using two regular sized refrigerator biscuits for each side of the pocket, I found that using one of the extra-large sized biscuits (a.k.a. Grands) per side is sufficient.
• As a variation I tried adding a bit of salsa on top of the cheese, inside the pocket, as opposed to using it for dipping or as a condiment.
• I baked my pockets on parchment paper as opposed to a greased cookie sheet

• If you are having a tough time getting the sides of your pockets to stick together, try brushing the inside rim of the bottom pocket with a bit of water before adding the top side.  Bushing the "laces" with a bit of water also helps them to adhere.

Tomato, Fontina, and Basil Tart

The other night, Eric and I took my dad to see the musical Jersey Boys, which has been having a very successful run at the Palazzo Hotel.  This was my second time seeing the show, but after I saw it the first time, I knew that my dad would love it and, quite frankly, I couldn't wait to see it again.  You know that a show is good when you have the very worst seats in the house (we're talking far upper-corner), and you still have a great time.  For my second time around, I managed to get us seats much closer to sea-level, and the show was even better.  Eric even had a good time, and he's not really one for musicals and the whole idea of people spontaneously breaking into song mid-conversation.  Much too illogical, you know.  I'm already thinking about going to see it again.   Anyone?  Anyone?

Jersey Boys is based on the story of Frankie Valli and The Four Seasons, the singing group that brought us hits like "Sherry", "Walk Like a Man", and "Big Girls Don't Cry."  Throughout the show, you realize just how many hits this group had (Hey-I love this song. I didn't know that they sang this too!) People in the audience were singing along, dancing, and just having an all-around great time.

In addition to a stellar soundtrack and top-notch choreography, Jersey Boys also provides a well-told story, as opposed to 2 hours of songs linked together by dialogue.  The writing is smart and witty with a smattering of colorful "Jersey" language (translation: not for kids), but it moves the show along and keeps you interested. 

The Garden State was obviously well-represented in the audience during both of my shows too.   I grew up in New Jersey and Texas (how's that for a combination of accents?).  These two states are vastly different in most ways,  except for the large amount of state pride held by their residents.  Every time something specific about New Jersey was mentioned during the show, you could count on at least one hearty "whoop," if not several, from various corners of the theater.  During one scene, two of the characters discussed a business deal.  One asked if they should draw up a contract.  The other held out his hand and said "We'll shake on it.  That's a Jersey contract."  And the crowd goes wild. 

Having a little Jersey in me, my second viewing of Jersey Boys brought out my state pride and inspired me to try a recipe that represents some of the-mall-capitol-of-the world's finest foods: fresh tomatoes, pizza, and Italian cuisine.  This is one of those recipes that I really wish I could say I drummed up all on my own, but that wouldn't be fair to Martha.  I recently added Martha Stewart's Baking Handbook to my over-sized cookbook library, but I am just starting to work through the dozens of dog-eared entries.  The photos in this book really jump off the page, and they were a significant factor in helping me to decide which recipes I just had to try, such as this tomato tart.

I did make a few minor changes to Martha's recipe (gasp!), based on my experience.  I found that the oven temperature was too high and that my cheese started to burn about halfway through the baking process, so I decreased the temperature by 25 degrees in two steps.  As a result, I ended up adding a little bit of extra cheese on top, so my photo might look "cheesier" than the intended finished product (too much cheese is never a bad thing!)  Keep an eye on your tart, and tent it loosely with foil if it starts to burn before the crust has baked.  I also sprinkled half of the basil underneath the cheese layer, reserving the other half for garnish on the finished tart  This seems to carry the flavor throughout.  Here are my extra tips for this cheesy tomato tart:

• When you roll out the dough and transfer it to the tart pan, don't panic if it starts to tear a bit of break apart.  This part is hard to do perfectly (that is, unless you happen to be Martha).  A method that I like to use is to roll the dough loosely around a rolling pin and then unroll it over the tart pan.  Once the dough is in the pan, patch it up with your fingers.  It will all be covered with tomatoes and cheese anyhow!
• To save some time and money, you can use preshredded cheese for the recipe.  One of the Italian blends, which usually contain Fontina, Parmesan, Asiago, Provolone, and Mozzarella, would work very well.
• The crust dough can be tightly wrapped and frozen for up to one month.  Thaw the dough in the refrigerator overnight prior to using.
• Although this recipe is best eaten the day that it is prepared, it will keep for 2 days.  Tightly cover it and chill.  Reheat in the oven to crisp the crust prior to serving. 

Tomato, Fontina, and Basil Tart

Serves 8-10

Ingredients:

For the Crust

1 1/4 cups flour

1/4 teaspoon salt

8 tablespoons unsalted butter, chilled and cubed

2-3 tablespoons ice water

For the Tart

1 head garlic

3 tablespoons olive oil, divided

3/4 cup grated Italian Fontina cheese

1 1/2 pounds ripe, firm tomatoes, sliced 1/4-inch thick

Coarse salt and freshly cracked black pepper

12 fresh basil leaves, chiffonade

Prepare the crust dough:  In the work bowl of a food processor, combine the flour and salt; pulse several times to blend.  Scatter the butter cubes over the flour and pulse 10-12 times, until the mixture resembles coarse meal.  With the processor running, add the ice water through a feed tube in a slow stream, just until the dough holds together without being wet or sticky.  Test by squeezing a small amount of the dough together; if it is still too crumbly, then add a bit more water, 1 tablespoon at a time.  Transfer the dough onto a piece of plastic wrap and shape it into a flattened disk.  Wrap the dough tightly in the plastic and refrigerate for at least 1 hour or overnight.

Prepare the tart:  Preheat the oven to 375F degrees.  Place the head of garlic in a piece of aluminum foil; drizzle with 1 tablespoon of the olive oil.  Fold the foil to encase the garlic, sealing the edges, and place it on a small baking sheet.  Roast the garlic in the oven until the cloves are tender, about 35 minutes.  Remove the garlic from the oven and set aside. 

Raise the oven temperature to 425F degrees.  When the garlic is cool enough to handle, squeeze the cloves out of their skins into a small bowl.  Mash the cloves with a fork; discard the skins.

On a lightly floured work surface, roll the dough out to a 13-inch round, about 1/8-inch thick.  Fit the dough into a 10-inch fluted tart pan with a removable bottom, pressing it into the edges.  Using a rolling pin or a sharp knife, trim the dough flush with the top edge of the tart pan; chill the shell until firm, about 30 minutes.

Spread the roasted garlic evenly on the bottom of the chilled tart shell.  Sprinkle with 1/4-cup of the Fontina.  Arrange the tomato slices in an overlapping circular pattern on top of the cheese, working from the outer edge toward the center.  Season with salt and pepper.  Sprinkle with half of the basil and the remaining 1/2 cup of Fontina, and drizzle with the remaining 2 tablespoons olive oil.

Reduce the oven temperature to 400F degrees.  Bake the tart until the crust is golden and the tomatoes are soft but still retain their shape, 40-50 minutes.  Cool on a wire rack for 20 minutes.  Sprinkle the tart with the remaining basil and serve warm. 

Lightened Up Artichoke-Parmesan Dip

I was watching The Today Show  this morning, as I do pretty much every morning while I hit the treadmill.  Matt Lauer was hosting a segment with Dr. Joy Bauer, Today's petite 'n perky resident nutritionist and fitness expert.   The purpose of this segment was to educate viewers so that they could make smart, healthy food choices during the upcoming holiday season. 

On the set, there was the obligatory long table featuring perfectly styled samples of 3 food options for each of the various eating scenarios (cocktail party snacks, desserts, etc.)  Dr. Bauer led Matt down the table, asking him to select the dish from each group that he thought contained the fewest calories and grams of fat.  Poor guy was wrong every time.  Who would've thought that, according to Dr. Bauer, 4 pigs in blankets are a healthier option than a handful of nuts?  That really didn't seem right to me, as I'd take the Omega 3s in nuts vs. the saturated fat in mini franks any day, but then again, I wasn't consulted for my opinion. 

When the pair reached the dessert section, Matt was presented with 3 pie options: pumpkin, pecan, or apple.  Pumpkin was the correct option, especially (Dr. Bauer said) if you only eat the filling.  This was where I drew the line.  What's the point of allowing yourself to indulge in a piece of pie if you can't partake in any of the buttery, flaky crust?  If I just wanted the filling, I'd ask for flan.  Wouldn't eating a smaller sliver be a better suggestion?   

Apparently, the average American gains about 8 pounds during the time period between Thanksgiving and New Years, which amounts to about 650 extra calories per day.  Since so much of the holidays revolve around food, it's almost impossible to go cold turkey (get it?) on the sweets, snacks, and fun festive cocktails.  A combination of consciously and selectively indulging in moderation and lightening up a few traditionally rich recipes will help to get you through the next few months without needing to ask Santa for a larger pair of jeans. 

As I've mentioned numerous times in previous posts, I have never been a fan of cream cheese, sour cream, or mayonnaise, with my dislike of mayonnaise bordering on a phobia.  Because of the absence of these ingredients in my kitchen, I have needed to reinvent a few recipes in which they play a major role.  Baked artichoke dip (often spinach-artichoke dip) is an appetizer menu staple and party food favorite.  Unfortunately, it is also full of fat and calories when made the traditional way with cream cheese,  sour cream, mayonnaise, and  even cream.  That combination makes fettuccine alfredo look like an egg-white omelet.  The version below cuts out a large percentage of the "bad stuff" while still retaining enough of the "good stuff" to yield a creamy and flavorful dip.  Low-fat milk mixed with a little bit of butter and flour still makes a nice thick bechamel-like sauce to which the two tangy cheeses are added.  This is a recipe that you can feel good about serving, eating, and even taking seconds!  Here a few extra tips for preparing a lighter version of this popular party dip:

• Instead of using Parmesan and/or Pecorino-Romano, feel free to substitute different cheeses.  Gruyere, sharp white cheddar, aged Gouda, or soft goat cheese would all be excellent choices.
• Panko are Japanese breadcrumbs, which are lighter and crisper than traditional breadcrumbs.  Their shape is more of a flake, and they absorb seasoning well.  You can usually find panko in the Asian foods section of your grocery store.
• Be sure to taste the dip for seasoning prior to pouring it into the baking dish.  The 1/8 teaspoon cayenne may not be sufficient, depending on the amount of heat that you like in your food.  I always end up adding a little bit more!
• In the event that you do not have any shallots on hand, substitute one large onion.
• The dip can also be divided into several smaller ramekins, topped with the breadcrumbs, and baked for individual sized portions.
• The dip can be prepared, but not topped with breadcrumbs or baked, up to 1 day in advance.  Store it in the refrigerator, tightly covered, and add a few minutes to the baking time to counteract the chilling. 

Baked Artichoke-Parmesan Dip

Makes about 6 cups (14-16 servings)

Ingredients:

3 (14-ounce) cans artichoke hearts in water

4 tablespoons unsalted butter, softened

Scant 1/4 cup flour

2 cups low-fat (2 %) milk

2 teaspoons kosher salt

1/2 teaspoon coarsely ground black pepper

1/8 teaspoon cayenne pepper

3/4 cup grated Pecorino Romano cheese

1 cup grated Parmesan cheese

4 large shallots, finely chopped

1 teaspoon dried thyme

3 cloves garlic, minced

1/4 cup panko breadcrumbs

Preheat the oven to 400F degrees.   Drain and thinly slice the artichokes; pat dry and set aside.  Melt 3 tablespoons of the butter in a medium saucepan over medium heat.  Add the flour and cook, stirring constantly, for 1 minute.  Slowly whisk in the milk and bring the mixture to a boil.  Add the salt, pepper, and cayenne, and simmer until thickened, 2-3 minutes.  Remove the saucepan from the heat and stir in both of the cheeses.

Melt the remaining tablespoon butter in a large skillet over medium-high heat.  Add the shallots and cook for 2 minutes, stirring occasionally.  Add the thyme, garlic, and sliced artichokes, and cook for 3 minutes more.  Add the cheese mixture.  Transfer the mixture to an 8-cup baking dish and sprinkle with the breadcrumbs.

Bake until the mixture is golden brown and bubbling, 20-25 minutes.  Let cook slightly and serve with crudites or toasted baguette slices.

Pancetta and Roasted Corn Gougeres

This post is a wee bit longer than usual, due to the fact that Veronica, who writes the fantastic blog Supermarket Serenade, was nice enough to give me an award.  Actually, I believe that the proper blog-speak verbage is "Veronica tagged me with a meme," but seeing as I have no idea what a meme is, or how it is pronounced for that matter, I don't really feel comfortable using that terminology (anyone care to enlighten me?)  Anyhow, it turns out that this award comes with a few duties, specifically, I need to share some facts about myself with the world.  Some categories were much easier than others to fill out.  I probably could have gone on for days about my favorite foods, but I seemed to get stuck on "7 Things That I Say Most Often." Feel free to skip down past these 35 riveting pieces of information and go straight to the recipe.  There is nothing in between here and there that best selling autobiographies are made of.........at least not yet.

7 Things That I Did Before

1. I was a contestant on Wheel of Fortune when I was 17.  I made it to the bonus round, but I didn't win the big money.  My dad still thinks that it was fixed.

2. I used to be a pretty good figure skater, taking lessons 3 or 4 days per week.  During my first big ice skating show, I stepped out onto the ice, and I was so busy looking for my parents in the audience that I promptly fell on my behind. I always did know how to make an entrance!

3. When I was little, I was afraid of the car's windshield wipers, and I thought that the tall pointy building in New York City was called the Vampire State Building.

4. I attended UNLV for my undergrad degree and Duke for grad school.  I met my husband, Eric, while at Duke.  We were at an "80s" party, and I was dressed like Madonna.

5. I won a trip to the 2008 SuperBowl through a tailgating recipe contest.  I also won "wife of the year."

6. Growing up, I did quite a bit of musical theater, singing, and dancing.  I still sing and dance, but this usually occurs in the comfort of my own home (the dogs do not pass judgment.)

7. I created and ran a specialty foods store called Julie Anne's (think smaller version of the Barefoot Contessa) for a few years after I graduated from business school.

7 Things That I Do Now

1.  I work as a freelance writer.

2.  I have two dogs, both rescued from the SPCA.  One is a rottweiler named Cameron.  She wasnamed after Cameron Indoor Stadium at Duke.  The other dog is a golden lab named Fenway, after Fenway Park in Boston.  It's ridiculous how much we spoil them.  See pictures to the right--that pretty much sums up their days. 

3.  On a whim, I started entering cooking and recipe competitions a little over a year ago, and I was hooked after I won my first prize (a trip to NYC for the Manischewitz cook-off.)

4.  I do the New York Times crossword puzzle every Sunday (or at least I attempt it!)  It is a great  way to keep my mind sharp and I have learned countless new big, impressive vocabulary words as a result (although I never can seem to work them into the conversation when I want to show them off.)

5. I try to avoid watching too much T.V., but there are certain shows that I really enjoy, such as: Mad Men (my current favorite), 30 Rock, Entourage, The Office, CSI, The Today Show, Mad Money (this is actually Eric's favorite, but he got me into it), The Travel Channel, Ellen, Food Network........O.K.  Maybe I do watch too much. 

6. I work out almost every day, something that I have done since college.  I am not blessed with a fast metabolism, but I enjoy food, so I need to burn it off somehow!  I am usually on my beloved treadmill (watching the shows listed above), but I also take the occasional torturous Bikram yoga class. 

7. I spend quite a bit of time working on this blog, something that started out as a hobby "when I have time."  I do love it though.  I also read quite a few blogs, a few of which I am going to pass this award on to:

• A Duck in Her Pond, by my friend Blond Duck, a very talented and funny writer.
• Julie Jams: You gotta love the name!
• One Perfect Bite, by Mary, a fellow cooking "contester."
• Family, Friends, and Food: Patsy K. just posted some addictive looking spiced almonds!

7 Things That I Would Like To Do

1. Live in a rustic Provencal house, a la Peter Mayle in A Year in Provence, for a summer.

2. Buy an airplane for my brother, Jay.  He has been a flight instructor for years, and he could really use one, but those darn things are expensive!

3. Have my first cookbook published.

4. Host my own cooking show.

5. Find a loving home for every homeless, abandoned, or abused puppy dog.

6. Speak fluent French (I'm about halfway there!)

7. Have my mom's gift for interior decorating and my dad's gift for public speaking.

7 Foods That I Love

1. Stacy's Pita Chips with homemade roasted red pepper hummus

2. Butternut squash

3. Golden Spoon frozen yogurt--heaven!

4. Freshly baked bread (I've never met a bread basket that I haven't liked.)  I like it with really good salted butter or with raspberry jam made by my mom's friend, Sherry.

5. Fruity, unfiltered extra-virgin olive oil

6. Charred grilled octopus salad from Fiamma or B&B Bistro.

7. Huge antipasto platters with meats, cheese, and marinated vegetables

8. My mom's molasses brown bread (I know, I listed 8, but I couldn't decide!)

7 Things That I Say Most Often

1. Who's a good dog?

2. I'll be on the treadmill.

3. I'll be in the kitchen.

4. I'll be working on my blog.

5. Does this make me look fat? (Eric loves this question!)

6. Can you please bring all of those glasses on your nightstand downstairs and then put them in the dishwasher?

7. I love you.

So there you have it--35 tidbits of information about me.  It's no easy task for me to talk about myself that much, so let's move on, shall we? 

Pancetta and Roasted Corn Gougeres (goo-zhares)

Every Halloween, as the trick-or-treaters ring our doorbell, Eric and I would take turns answering the door while the other person would hold onto the dog, so as not to scare the children.  This year, we have two dogs, weighing in at a total of 140 pounds, neither of whom respond very well to "sit" or "stay" when the doorbell chimes.  We'll likely try last year's strategy with the first few visitors, but then we'll give up and just leave the candy on the porch with a note.  As far as dressing up the dogs, yes, we've tried that too.  One usually ends up eating her costume, and the other is too big to even fit into a costume.  Halloween is just not their holiday.

While we await trick-or-treaters, we'll probably turn on last night's 30 Rock and The Office episodes (what did we do before DVRs?) and snack on these gougeres, which I whipped up this afternoon.  I first tried gougeres, which are savory profiterole-like pastries with cheese, at a French restaurant in New York, and I was so crazy about them that I made a batch of my own a few days later.  I love to serve them at parties, either as an hors d'oeuvre or as a replacement for bread.  Gougeres leave room for interpretation too, allowing you to mix in various cheeses, herbs, diced vegetables, nuts, or meat.  This version adds charred corn, crisp pancetta, sharp cheddar, scallions, and a touch of salty Parmigiano-Reggiano--delicious! Here are a few extra tips for making these addictive appetizers:

• Pancetta is an Italian bacon that has been cured with salt, pepper, and various other spices.  Pancetta only comes from the belly of the pig, as opposed to American bacon, which can come from the sides or the belly.  Most grocery stores keep pancetta in stock.
• Smoked bacon can be substituted for the pancetta.  Cook whole strips of bacon in the skillet until crisp, and then finely chop it after it has drained.  You can also use finely chopped prosciutto (no need to cook the prosciutto.)
• Minced fresh chives may be substituted for the scallions.
• Feel free to replace the cheddar cheese with another variety, such as shredded gruyere, gouda, or pecorino romano.
• If you do not have a pastry bag and decorating tips, simply snip the corner off of a zip-top bag and pipe the gourgeres using this method.
• The baked gougeres can be sealed in zip-top bags and frozen for up to 2 weeks.  Reheat them in a 350F degree oven straight from the freezer. 

Pancetta and Roasted Corn Gougeres

Makes oodles and oodles (about 8 dozen) bite-sized gougeres

Ingredients:

1/4 pound pancetta, sliced 1/4-inch thick

3/4 cup fresh corn

1 cup water

8 tablespoons unsalted butter, cut into tablespoon pieces

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cup flour

4-5 large eggs

1 1/2 cups grated extra-sharp Cheddar cheese

2 tablespoons grated Parmigiano-Reggiano cheese

2 tablespoons minced scallions

Preheat the oven to 375F degrees and place the racks in the upper and lower thirds.  Line two baking sheets with parchment paper.

Dice the pancetta into 1/3-inch pieces.  Heat a 10-12 inch cast iron skillet (or regular non-stick skillet) over medium heat.  Add the pancetta to the skillet and saute until the fat has been rendered and the pancetta is crisp.  Drain the pancetta on paper towels.

Pour off all of the fat from the skillet and wipe it clean.  Add the corn to the skillet and pan-roast it over medium heat, stirring occasionally, until the kernels are golden brown, 8-10 minutes.

Bring the water to a boil with the butter and the salt in a medium saucepan, stirring until the butter has melted.  Add the flour and cook over medium heat, stirring vigorously with a wooden spoon or a silicone spatula until the mixture pulls away from the sides of the pan, about 2 minutes. 

Remove the saucepan from the heat and let the mixture cool for about 2 minutes.  Add 4 of the eggs, one at a time, beating well after each addition.  The batter will appear to separate at first, but it will then become smooth.  The mixture should be glossy and hold soft peaks, so if you might need to add the 5th egg to reach the desired consistency. 

Stir in the bacon, corn, cheese, scallions, and pepper.  Fill a pastry bag fitted with a 1/2-inch plain tip with the batter and pipe 3/4-inch mounds, spacing 1/2-inch apart, onto each baking sheet.  Bake, switching the position of the sheets halfway through the baking process, until the gougeres are puffed and golden, 16-18 minutes.  Transfer the gougeres to a rack to cool and then repeat the process with the remaining batter.  Serve warm or at room temperature. 

Savory Maple-Glazed Mixed Nuts

Eric grew up in New England, and he is very loyal to its professional sports teams.  In this household, we are dedicated fans of the Patriots, the Celtics, and the Red Sox.  We even named our dog Fenway, after the home of the Red Sox.  I realize that this might be taking things a bit too far, but naming a dog Fenway is much better than naming him Green Monster, although some days I feel that Green Monster would have been more fitting (he is still going through a very destructive 70-pound puppy phase.)

I was actually not a fan of any of these teams before marriage, but as many of you know, when you say your vows to a sports fanatic, you are also promising to give up the remote almost every Saturday and Sunday afternoon.  Because Eric is usually watching back-to-back games as I putter around in the kitchen, a mere 10 feet away, I too have become a pretty knowledgeable sports fan.  For example, just last weekend, I introduced the phrase "flea-flicker" into my vocabulary, although I don't understand why the NFL chose such a wimpy sounding name for a play when football is supposed to be all about tough guys. 

It's nice to have Eric nearby as a captive audience to sample my latest kitchen creations, which I like to work on during the weekend.  During the week, it's pretty much just me and the dogs, who are not exactly the most discerning critics.  I also like to make recipes that he can bring in to work and keep in his office, since he often "forgets" to eat lunch, a concept that I still don't understand.  Nut mixes are great for this purpose, as they'll keep for a few weeks, and they are very filling, with a good amount of protein.  This is a blend that I put together yesterday, a mixture of sweet maple syrup, savory fresh herbs, spicy cayenne, and salt.  The contrast in flavors, along with the addictive nature of nuts in general, make it a challenge to nibble on just a few.  In addition to being a great snack to set out for entertaining, this would make a nice holiday gift, using tins or decorative bags as a container.  Here are a few extra tips for making this easy, addictive appetizer:

• The nuts should be stored at room temperature, in an air-tight container.  The mix will keep for up to two weeks, if they last that long!
• Feel free to use any combination of nuts to suit your taste.  You can use only one type of nut, if preferred, or you could add others, such as peanuts or hazelnuts, to the mixture. 
• You can also use different types of herbs, such as finely chopped sage or savory.  If you only have dried herbs, substitute 2 teaspoons dried herbs for the 2 tablespoons fresh.
• Mix dried cranberries or cherries in with the cooled, baked nuts to add some tart flavor, festive color, and a chewy texture.
• Be sure to keep an eye on the nuts as they bake.  Different ovens bake at various paces, and there is no way to disguise the bitter flavor of burned nuts.

Savory Maple-Glazed Mixed Nuts

Makes 6 cups

Ingredients:

1 1/2 cups pecan halves

1 1/2 cups cashews

1 1/2 cups almonds

1 1/2 cups walnuts

1/3 cup pure maple syrup

2 tablespoons olive oil

1 tablespoon finely chopped fresh rosemary

1 tablespoon finely chopped fresh thyme

1/4 teaspoon cayenne pepper

Salt and coarse ground pepper

Preheat the oven to 350F degrees.  In a large bowl, toss the nuts with the maple syrup, olive oil, rosemary, thyme, and cayenne.  Season with salt and pepper.

Spread the nuts on a rimmed baking sheet and bake for 20 minutes, stirring every 5 minutes, until the nuts are browned.  Remove the nuts from the oven;  toss frequently until cooled. 

Broccoli Rabe and Pistachio Pesto Bruschetta

I have never been to Tuscany.  The reason for this is not because I don't want to visit the hilly Italian region, which serves as a haven to gourmets and oenophiles alike.  An extended visit to Tuscany is most definitely at the top of my travel wish list, but when I do go, I want to make sure that I do it "right." 

But what, you might ask, is the "right" way to experience Tuscany?  Should one purchase a quaint fixer-upper a la Diane Lane as Frances Mayes in Under the Tuscan Sun, living, working, and eating among the locals?  Is it better to channel Giada De Laurentiis or Mario Batali in one of their Food Network-sponsored Italian vacations, tasting the best that this region has to offer, while sparing no expense?   Either method would be fine with me, so long as it involves wine, cheese, and lots and lots of unfiltered, robust olive-oil soaked up with artisinal Italian bread.  Mmmmmm.......I'm getting hungry just thinking about it!

For the time being, until our schedules and travel budget allows for the 10-12 hour flight and 10-12 day stay, I am going to settle for living vicariously through others who have visited Tuscany.  My parents just returned from a trip with friends, during which they rented a house and ate "the best pasta and tomatoes that they have ever tasted" (trust me, my dad knows his pasta and tomatoes.)  They brought me back some incredible olive oils and balsamic vinegar, which I promptly hid so that Eric doesn't pour the entire bottle over his Caprese salad, just because it was the first bottle that he saw. 

Eric visited Tuscany after he graduated from business school.  We had only known each other for 1 year at this time, and my foodie tendencies clearly had not rubbed off on him yet.  When he arrived home and I inquired about what kinds of wonderful foods he had eaten during his travels, he told me that he had lived on bruschetta with tomato topping the entire trip.  What??  No Prosciutto di Parma?  No carbonara?  No torta della nonna?  Nothing against bruschetta, I mean, it's wonderful, but the entire trip?  So now, whenever I make bruschetta for Eric, I never prepare it with the tomato topping (I figure that he has had his fill.)  There are hundreds, if not thousands of variations for this hors d'oeuvre, which is perfect for entertaining.  It is easy to eat, filling, and it presents beautifully.  This simple version features a nutty, tangy topping consisting of a unique variation on pesto.  It is also a sneaky way to get your family to eat those greens!  Here are some extra tips for this garlicky, good-for-you spread:

• As with most pesto recipes, this pesto leaves plenty of room for interpretation.  If you are out of pistachios, feel free to substitute walnuts, macadamia nuts, blanched almonds, cashews, or pecans.
• Parmigiano-reggiano can be substituted for the pecorino romano cheese.  The pesto will have a slightly less salty flavor with the parmigiano-reggiano.
• Broccoli rabe, also known as rapini, is a common vegetable in Italian cuisine.  It looks similar to a small head of broccoli, with spiked leaves, and it has a nutty, slightly bitter flavor to it.  If you cannot find broccoli rabe in your produce section, then you may replace it with arugula or spinach (try 4-5 cups, packed.)
• This pesto can be made ahead of time and then frozen.  In my opinion, the best way to freeze pesto is to divide it among ice cube trays and freeze.  Once the pesto is frozen, remove the individual "cubes" and seal them in zip-top plastic bags.  You then have individual portions of pesto for future use. 

Broccoli Rabe and Pistachio Pesto Bruschetta

Makes 12 servings

Ingredients:

1 cup raw, shelled pistachios

1 pound broccoli rabe, thick stems discarded

3 cloves fresh garlic

2 cups flat-leaf parsley leaves

3/4 cup extra-virgin olive oil

1 tablespoon lemon juice

1 cup freshly grated Pecorino Romano cheese

Tabasco Chipotle Pepper Sauce to taste

Salt and pepper to taste

Preheat the oven to 350F degrees.  Spread the pistachios in a pie plate and toast for about 10 minutes, until fragrant and golden.  Let cool to room temperature. 

Meanwhile, bring a large saucepan of salted water to a boil.  Add the broccoli rabe and cook until crisp tender, 2 minutes.  Rinse under cold water, squeeze dry, and coarsely chop.

In a food processor, pulse the pistachios with the garlic until coarsely chopped.  Add the parsley and broccoli rabe and pulse until finely chopped.  Add the olive oil and lemon juice and process until incorporated.  Stir in the Pecorino.  Season with Tabasco, salt, and pepper and serve on toasted slices of ciabatta.   

Toasted Walnut and Gouda Biscotti

I can't believe that it has been about a week since I have last posted a recipe.  I mean, I knew that there was going to be a brief blogging intermission, due to an event that I needed to attend in New York City, which demanded my undivided attention for the better part of four days.  What I didn't realize, however, was that horrible hurricane Ike would wreak havoc on my travel plans, leaving Eric and me stranded in lovely Newark, New Jersey for a surprise extended vacation--good times.

I'm not going to disclose which Houston-based, begins with a "C" airline we were on, but I am going to think long and hard before booking a flight with them again.  Although I understand that they could not control the weather issues, you would think that the gate crew would notify the passengers that our pilots were stuck in Houston prior to departure time.  I don't know--maybe they wanted to keep us on our toes.  Maybe they were hoping that if they ignored the problem, a nice, shiny, uber-qualified pilot would just stride up to the gate and inquire if we happened to need a flight crew at 10 p.m. on a Sunday night.  Could happen........but didn't.

So after the crew strung us along for three hours and the flight was finally canceled, we all had to scrambled to find replacement flights, which departed over the next 48 hours. We were then sent off without our luggage (airline policy!) to find non-paid for accommodations in the greater Newark area.  The thought of making up an additional "lost" day was nothing to look forward to, but as I drifted off to sleep in my standard airport motel room, I thankfully recalled that I had decided to whip up a few recipes prior to my Las Vegas departure, so that all I would need to do is post them upon my return.  Hey, after a day like this, it's the little things that make you happy.

This is a recipe that I found in the current issue of Food and Wine, my most "dog-eared" issue in years, so expect to see a few more in future posts.  The title of these savory biscotti just appealed to me.  They were ideal for making ahead of time, as they freeze beautifully and do not take long to defrost.  This recipe, or a variation of this recipe, would make a unique homemade gift for the holidays, or it could serve as part of an antipasto platter.  Use them as a replacement for rolls or crackers when serving hearty soups, or crumble them over salads as an alternative to croutons.  Here are a few extra tips for making this savory, nutty, and cheesy "cookie":

• This recipe is very versatile, so be creative with your ingredient choices.  Instead of using Gouda cheese, feel free to substitute grated parmesan, fontina, sharp cheddar, or nutty Gruyere. 
• Instead of using walnuts, try substituting chopped pecans, pine nuts, cashews, almonds, or shelled and salted pistachios.
• Add some finely chopped fresh herbs, such as thyme, rosemary, sage, or a combination to the dough.  You can also add a pinch of cayenne pepper for a bit of added heat.
• Sealed in a zip-top plastic bag, these biscotti will freeze well for several weeks.  Thaw at room temperature just prior to serving. 

Toasted Walnut and Gouda Biscotti

Makes about 4 dozen biscotti

Ingredients:

2 1/4 teaspoons active dry yeast

3/4 cup plus 2 tablespoons warm water

1 tablespoon sugar

2 3/4 cups flour

8 ounces aged Gouda, shredded

3/4 cup finely chopped walnuts

1 teaspoon salt

1/2 teaspoon cracked black pepper

6 tablespoons butter, softened

In a medium bowl, combine the yeast with 1/2-cup of the warm water and let stand until foamy, 5 minutes.  Stir in the sugar and 3/4 cup flour to for a sponge.  Cover and let stand until billowy, about 30 minutes.

In a large bowl, combine the remaining 2 cups flour, Gouda, walnuts, salt, and pepper.  Make a well in the center and add the yeast mixture, the remaining 1/4 cup plus 2 tablespoons water, and the butter and stir until a dough is formed. 

Line a baking sheet with parchment paper.  Scrape the dough onto a lightly floured work surface and knead until smooth, about 5 minutes.  Divide the dough into thirds.  Roll each piece of dough into a 12-inch log about 1 1/2-inches thick.  Arrange the logs on the prepared baking sheet 2 inches apart.  Loosely cover with lightly moistened paper towels and plastic wrap.  Let stand for about 45 minutes, until risen.

Preheat the oven to 350F degrees.  Remove the plastic wrap and paper towels and bake the logs for about 30 minutes, until golden and puffy.  Let the logs cool on the baking sheet for 10 minutes. 

Reduce the oven temperature to 300F degrees and position 2 racks in the lower and upper thirds of the oven.  Transfer the logs to a work surface.  Using a serrated knife, slice the logs on a slight diagonal, about 1/3 inch thick.  Arrange the slices, cut side up, on 2 baking sheets and bake for 45 minutes to 1 hour, until golden and crisp.  Flip the biscotti halfway through and shift the baking sheets from top to bottom and front to back.  Transfer the biscotti to a rack and let cool completely before serving. 

Fig and Prosciutto Bruschetta

I've always felt like August is the least appreciated month of the year.  People start to think about their summer vacations drawing to a close, and the grocery store switches the contents of its "seasonal aisle" from picnic gear and pool toys to the dreaded spiral-bound notebooks and number 2 pencils.  August's birthstone is the peridot.  The what?  Exactly.  No official holidays, none whatsoever, occur during August. 

That being said, there are plenty of unofficial holidays that take place during this ho-hum month, a few of which I'll share with you, providing you with a reason to celebrate the end of summer.  These holidays come to you courtesy of Brownielocks:

• August 3-9 is National Clown Week:  This could either be a funny or scary-themed party, depending on how you feel about clowns (they scare the you-know-what out of me.)
• August 9-17 is Elvis Week:  Just think of the endless possibilities--fried peanut butter and banana sandwiches, lip curling contests, a jumpsuit fashion show....
• August 6 is National Fresh Breath Day: Yay! Tic-Tacs for everyone!
• August 8 is Sneak Some Zucchini Onto Your Neighbor's Porch Night:  I don't know about your neighborhood, but we do that weekly here--such fun!
• August 10 is National Duran Duran Appreciation Day:  For all of my fellow children of the 80s, get out that Simon LeBon poster and sing "Hungry Like the Wolf" at the top of your lungs.
• August 22 is Southern Hemisphere Hoodie Hoo Day:  You're on your own here, as I have no idea what this means.

So, there you have it, a handful of good reasons to look forward to next August.  I was reminded of one more reason during my recent trip to Costco, Eric in tow.  As I was doing a quick lap around the frigid fresh produce room, I spotted a beautiful display of fresh ripe figs, 24 per flat, which I couldn't resist adding to our overflowing cart.  I love fresh figs, which are only available around these parts during the late summer months.  When I arrived home, however, I realized that 24 is a lot of figs, so I've started to get creative with ways to use them in recipes.  This simple bruschetta makes good use of the figs and my large package of Costco prosciutto (it was too good of a deal to pass up!)  Grilling figs results in a great caramelized flavor, which tastes wonderful with the salty prosciutto and bitter radicchio.  You can serve these as an appetizer for a party, or just eat a few as a light meal, along with a salad or soup. Here are a few extra tip for preparing these bruschetta bites:

• Radicchio often has a bitter flavor, which is too strong for many people.  To lessen the bitterness, soak the radicchio in ice water for 20 minutes prior to using it.  Dry the leaves before adding to the other ingredients.
• An alternative option for the radicchio is to substitute baby arugula leaves.  This way, you will still have a stronger flavor, but one that is peppery as opposed to bitter.
• If you don't have a grillpan or grill, then you can broil the figs, about  6 inches from the heating source, until they start to brown and caramelize.  You can also pan-sear them in a non-stick skillet until browned.
• For an extra layer of flavor, sprinkle a bit of freshly shaved Parmigiano-Reggiano cheese on top of the bruschetta just prior to serving.

Fig and Prosciutto Bruschetta

Makes about 24

1/2 cup butter, softened

1/2 cup honey plus 1 tablespoon

12 large fresh figs, stemmed and halved lengthwise

5 tablespoons extra-virgin olive oil, divided

2 tablespoons red wine vinegar

1 large shallot, minced

3 cups thinly sliced radicchio

2 ounces thinly sliced prosciutto, cut crosswise into thin strips

1/4 cup fresh basil, chiffonade

12 (1/2-inch thick) slices fruit and nut bread, each piece cut into two 2X3-inch pieces

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1/2 cup honey until well combined.

Heat a grill or grill pan to medium-high heat.  Place the fig halves and 1 tablespoon of oil in a large bowl and toss to coat.  Grill the figs until slightly charred, about 2 minutes per side; transfer to a plate.

Whisk the remaining 1 tablespoon honey, 4 tablespoons olive oil, vinegar, and shallot in a small bowl.  Season the dressing with salt and pepper.  Combine the radicchio, prosciutto, and basil in a medium bowl.  Toss with the dressing and season with salt and pepper. 

Grill the bread until just crisp, 1-2 minutes per side.  Transfer to a platter; brush toasts with honey-butter.  Top each with some of the radicchio mixture and one fig half; serve warm or at room temperature.

Charred Tomato and Pesto Pizzas

The average American eats approximately 46 slices of pizza each year.  I guess I am below average in my contributions to this $40 billion piece of the restaurant industry pie.  On the other hand, if you look at our household contribution, we are most likely doing our part.  Eric does love his pizza.

I can count on one hand the number of times that I eat pizza each year.  That being said, when I decide to indulge in a slice, I am extremely picky as to where it comes from.  In Las Vegas, we always go to Settebello, a bit off the beaten Strip for any tourists planning to visit, but well worth the 15 minute drive.  The owner went all the way to Naples, Italy to find his pizza maker and pizza oven, they only use imported products, and their crust is charred on the outside, chewy on the inside.  I am a connoisseur of pizza crust and anything but the best is a deal breaker for me.

My brother, Jay, used to live in New York City, and any time that I would visit him, I would always want to go to John's Pizza on Bleecker Street.  They've been around for almost 90 years, so they must be doing something right, right?  To me, this is straightforward New York pizza: Thin, slightly charred crust, seasoned sauce, and fresh cheese.  You just know that they have a bunch of guys in the back named Vinnie, Tony, Frankie..........oh, and John.

When I visit my parents in Delaware, we almost always make the half-hour drive up to Pizza By Elizabeths, a sort of gourmet twist on the California Pizza Kitchen style pizza.  Owned by two ladies named Elizabeth, each pizza on the menu has an Elizabeth (or Betty)connection, such as "The Taylor" or "The Rubble."  Toppings choices are abundant, from meats to veggies, to cheeses, so this is not a place for the indecisive, but you can actually leave feeling like you've had a well-rounded and healthy meal.

This version was inspired by a combination of my three favorite pizza joints.  The simple tomato, basil, and cheese on a thin crust is my nod to John's.  The individual size and healthiness factor is a la Elizabeths, and the authentic Italian look and crisp chewy crust is so Settebello.  Serve it as snack or as a meal alongside a salad.  Here are some extra tips for these tomato-topped crowd pleasers:

• The pizza dough for this recipe can either be homemade or store bought.  I do not recommend buying the processed pizza dough that comes in a tube, rather, try to find a higher quality version, such as the kind sold at Trader Joe's for about $1.99.  You will need two of these for this recipe.
• If you choose to make your own crust (which is much easier than it seems), I recommend Ina Garten's recipe, which I have been using for years.  Sometimes I change it up a bit by using whole wheat flour or by adding fresh, finely chopped herbs to the dough.
• For a homemade pesto recipe, check out my Arugula Walnut Pesto Chicken Salad post.  You might need to thin the pesto that you are using out with a bit of hot water in order to be able to drizzle it over the pizza. 
• Feel free to substitute other cheeses, such as fontina, buffalo mozzarella, or asiago for the ones below. 
• Panko are Japanese breadcrumbs, and they can be found in the Asian foods section of most grocery stores.

Charred Tomato and Pesto Pizzas

Serves 6

Ingredients:

3/4 pound grape tomatoes

1/4 cup panko breadcrumbs

3 cloves fresh garlic, thinly sliced

1 large shallot, thinly sliced

5 fresh basil leaves, roughly chopped

2 tablespoons extra-virgin olive oil

1/4 teaspoon crushed red pepper (optional)

Salt and pepper to taste

Homemade or store-bought pizza dough (see note above)

1 cup grated aged Gouda cheese

1/2 cup freshly grated Parmigiano--Reggiano cheese

Fresh or store-bought pesto

Preheat the broiler.   In a medium baking dish, toss the tomatoes with the panko, garlic, shallot, basil, olive oil, and crushed red pepper.  Season with salt and pepper.  Broil the tomato mixture, about 6 inches away from the heat, for about 5 minutes, or until the tomatoes are lightly browned and start to pop.

Preheat the oven to 500F degrees.  Set a pizza stone on the bottom rack and heat for at least 15 minutes.

On a lightly floured work surface, roll out each ball of pizza dough to a 7-inch round.  Transfer the rounds to the bottom side of a baking sheet or another flat surface from which you can easily transfer the rounds to the pizza stone.  Spoon one-sixth of the tomato topping on each round.  Slide the pizzas onto the heated stone and bake for about 5 minutes, or until sizzling and just set.  Remove from the oven and sprinkle each with one-sixth of the Gouda and Parmigiano-Reggiano cheeses.  Return the pizzas to the oven and bake for about 5 minutes longer, until the cheeses are melted and the crust is lightly browned.  Drizzle with some of the pesto and serve.  Repeat the process with the remaining dough, toppings, cheeses, and pesto.