Archive | February, 2011

The Ultimate Banana Bread

28 Feb

A few years ago, I had the world’s best boss. Not only was he a great mentor, but he was (and still is) a great friend. We have many things in common — a love of food being one of them. For Christmas one year, he gave me Mark Bittman’s How to Cook Everything — a definite must-have for anyone who spends any time in the kitchen. It’s the only cookbook I consistently use and — in my opinion — is the best one available.

Within its pages lies this banana bread recipe, which Bittman himself describes as “the ultimate.” And really, who’s gonna argue with that? Outrageously moist inside with a tender crust on the outside, this banana bread really is the bomb. And as if it weren’t good enough on its own, I like mine toasted and slathered with peanut butter. Don’t judge.

The Ultimate Banana Bread

From Mark Bittman’s How to Cook Everything

What you need:

  • 8 tablespoons (1 stick) unsalted butter at room temperature, plus some for greasing the pan
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 3/4 cup sugar
  • 2 eggs
  • 3 very ripe bananas, mashed with a fork until smooth
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips

How you do it:

  1. Preheat the oven to 350 degrees. Grease a 9″x5″ loaf pan.
  2. Mix together the dry ingredients. With an electric mixer, cream the butter with the sugar, then slowly beat in the eggs, bananas and vanilla.
  3. Slowly add the dry ingredients to the wet ingredients and beat just until combined, being sure to scrape down the edges of the bowl a few times. Gently fold in the chocolate chips.
  4. Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted into the center of the bread will come out fairly clean when it is done, but because of the bananas this bread will remain moister than most. Cool on a rack for 15 minutes before removing from the pan.

Lentils with Brown Rice and Feta

25 Feb

Last September, I ran my first half marathon. I’d never been much of a runner, so it was a huge accomplishment that required three months of training and dedication. I gained a new-found understanding for what my body was capable of, and discovered just how important it is to believe in yourself. I finished in just over 2 hours and 10 minutes — a time that I’m very proud of.

Since then, I haven’t been running nearly as much — but that’s about to change. I’m registered for the Soldier Field 10 Mile taking place on May 28th, and I’m giving myself three months to train. Back to the world of shin splints, compression socks, water belts and a raging appetite.

In order to keep up with the fact that I’m hungry 95% of the time, I often make dishes like this one — full of whole, healthy, delicious ingredients that are high in protein and fiber but low in fat. That way I can eat more without feeling sluggish (or guilty!) afterwards. Gotta love that.

Lentils with Brown Rice and Feta (serves 4)

Adapted from I’ll Have What She’s Having

What you need:

  • 2 tablespoons olive oil
  • 1 very large shallot, diced
  • 2 cloves garlic, minced
  • 1 cup French lentils
  • 1/2 cup dry white wine
  • 2 1/2 cups vegetable broth
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • A handful of parsley, chopped, plus more for garnish
  • Cooked brown rice, for serving
  • Crumbled feta, for serving
  • Cherry tomatoes, halved, for serving (optional)
  • Red wine vinegar, for serving (optional)

How you do it:

  1. Heat olive oil in a medium saucepan over medium-high heat.  Add the shallots and cook until translucent. Add the garlic and cook for another minute or so.
  2. Add the lentils, wine and vegetable broth. Season with salt, pepper and thyme.
  3. Bring to a boil, then lower the heat and simmer uncovered until the lentils until cooked and most of the liquid has been absorbed (about 30 minutes). Remove from heat and stir in chopped parsley.
  4. Serve by layering brown rice, lentils and feta. Top with a sprinkle of parsley and some freshly-ground black pepper. As optional toppings,  add cherry tomatoes for color and a splash of red wine vinegar for tang.

Boozy, Fudgy Brownies (featuring Half Acre Beer and Lion’s Pride Whiskey)

23 Feb

It’s about time adults got their own brownie, don’t you think?

One of me and my husband’s favorite pastimes is exploring Chicago’s thriving beer scene and discovering our local favorites — Half Acre being one of them. We might be a tad biased as my husband races for their cycling team, but their beer really does speak for itself. One of my favorites is the Big Hugs imperial stout, a specialty brew (aka: only available as a special release) that’s big (10% ABV) and chocolatey.

Chocolatey, you say? This very idea inspired me to combine my favorite chocolatey beer with my favorite chocolate dessert — the brownie. And why not throw a little Lion’s Pride whiskey from Koval — a local distillery — in there, too? You know, for good measure. How bad could it be?

As it turns out, not bad. Not bad at all. In fact, my husband declared this recipe his all-time favorite, and I’d have to agree — I think they’re my new favorite, too. Perfectly fudgy and outrageously chocolatley with a hint of edge from the booze, they’re a match made in chocolate heaven.

Boozy Brownies

Adapted from craftbeer.com (who knew!)

What you need:

  • Butter for coating pan
  • 1 tablespoon cocoa powder
  • 1 stick (1/2 cup) unsalted butter
  • 4 ounces bittersweet chocolate, chopped
  • 1 cup granulated sugar
  • 2 tablespoons brown sugar
  • 2 large eggs
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1/3 cup Half Acre Big Hugs stout
  • 2 tablespoons Lion’s Pride whiskey
  • 3/4 cup sifted all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup chocolate chips

How you do it:

  1. Preheat oven to 325 degrees. Prepare a 9-inch square baking pan by buttering (I used the butter left behind on the wrapper from the stick required in the recipe) and dusting the inside with cocoa powder. Set aside.
  2. In a large saucepan, melt butter over low heat until completely melted. Add chopped chocolate, stirring often, until melted and smooth. Remove saucepan from heat and let cool to luke-warm. Stir the sugars into the chocolate and mix well.
  3. In a large mixing bowl, beat together eggs, yolks, vanilla, stout and whiskey until smooth. Sift flour and salt in to the mixture and stir to combine.
  4. Add cooled chocolate mixture to the egg/stout/flour mixture a little at a time, folding to combine, until all the chocolate has been added. Fold in chocolate chips, being careful not to over-mix.
  5. Pour batter into the prepared pan and bake for about an hour. Let cool before cutting.

Hearty, Chunky Lasagna

21 Feb

**This post was written, cooked and partially photographed (voluntarily!) by my husband, Dave. I love it when he joins me in the kitchen, but I love it even more when he takes over. This is one of his favorite things to make, and one of our favorite things to eat. I was thrilled when he asked if he could be a guest blogger on Fresh and Foodie — of course I couldn’t say no! Bon appetit!**

I don’t cook often, but when I do, there are two things I do really well: grilled meats and this lasagna. I received a simple version of this recipe from my mom when I was in college. It was always a favorite of mine that she would cook for me growing up, and it always reminded me of home. Due to my poor knife skills, there were no fresh cut veggies in the lasagna to start. As I became more confident (and daring) in my cooking, I would throw in a chopped pepper or an onion to mix it up a little.

It wasn’t until I met Bobbi that I learned I could mix it up to my liking. I’ve since added the fresh veggies and the fresh mozzarella balls to the original recipe. I have also experimented by adding a link or two of spicy italian sausage.  The cottage cheese is a nice touch without making the dish too rich, however the next time I make it I plan on experimenting with ricotta instead. This recipe is easily customizable and is one of my favorites to make for guests. I hope you enjoy it as much as I do.

Hearty, Chunky Lasagna (serves 8-10)


What you need:

  • 1 pound ground turkey
  • 1 large bell pepper, chopped
  • 1 large white onion, chopped
  • 8 ounces of button mushrooms, stemmed and chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon fennel seeds
  • A handful of chopped parsley, plus extra for garnish
  • 8 ounces of cottage cheese
  • 2 eggs
  • 8 ounces of fresh mozzarella, drained and quartered
  • 8 ounces of grated parmesan
  • 1 24-ounce jar of pasta sauce
  • 9 lasagna noodles, cooked to package instructions
  • Salt & pepper to taste

How you do it:

  1. Preheat oven to 350 degrees.
  2. In a large stockpot, cook turkey until cooked thorough.
  3. Add chopped pepper, onion, mushrooms, garlic, fennel seed, salt and pepper. Let the mixture cook for a few minutes until the veggies start to soften.
  4. Add pasta sauce, stir to combine, cover and let simmer. Just before assembling the lasagna, stir in the handful of chopped parsley.
  5. Meanwhile, in a separate bowl, stir cottage cheese and eggs together until blended. Set aside.
  6. Spray a 9×13 glass dish with non-stick spray. Layer the bottom of the dish with three noodles. Next add one-third of the cottage cheese and egg mixture,  one-third of the sauce mixture, one-third of the mozzarella balls and one-third of the parmesan cheese. Repeat for 2 additional layers.
  7. Bake uncovered for 30 minutes. For additional browning of the cheese on top, turn broiler on high for and cook the lasagna (keep an eye on it) for 2 minutes or so.
  8. Let cool for 10 minutes before cutting. Garnish with parsley, additional parmesan cheese and garlic bread.

Spicy Crispeas

18 Feb

Like my play on words there? Crispy + Chickpeas? Pretty clever, huh? That’s why I get paid to do this. OK, not really. Maybe someday. Anyway…

I’ve been in a pretty salty mood lately attitude-wise, and apparently my food cravings have taken note. Chips, nuts, pretzels…you name it, I want it. I’m usually pretty careful about what kind of salty snacks — and snacks in general — I have in the house as my portion control skills aren’t exactly the best. Because of that I started brainstorming other snack options that were, ahem — healthier.

I remembered seeing a similar recipe for crispy edamame, which was the basis for this idea. I already had a few cans of chickpeas in the house, so I decided to give it a whirl. They didn’t get as crispy as I thought they would, but they did have a satisfying bite and a nice flavor. Don’t like the spices I used? Try your own! Versatility is king.

Spicy Crispeas

What you need:

  • 2 15-ounce cans of chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika, plus more for serving
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder (a last second addition — not included in ingredient photo)
  • A pinch of cayenne pepper
  • Salt, to taste

How you do it:

  • Preheat oven to 400 degrees.
  • Dry chickpeas by lightly rolling them in a clean kitchen towel.
  • In a medium bowl, mix olive oil, spices and salt. Add dried chickpeas and toss to coat.
  • Pour the chickpeas onto a rimmed sheet tray lined with foil, spreading them out into a single layer. Bake for about 35 minutes until chickpeas are crispy, shaking the sheet tray once or twice during that time.
  • Transfer to a serving dish and top with a sprinkle of paprika and more salt, if desired.

 

No Fry Stir Fry

16 Feb

The blogosphere is a weird place. Sometimes it can make you feel as though you know someone in real life, even when you don’t.

That’s how I felt when I first read The Hungry Birdie. I don’t know Robin, the blog’s author, but the way she writes and the level of detail she puts into her posts makes me feel like I do. I like that.

A few weeks ago, she posted a recipe for No Fry Stir Fry, a vegan mix of veggies and tofu that’s baked in the oven rather than fried in a wok. Now, I happen to love tofu, but my husband does not. I even posted this comment on her blog:

“I’m trying to convince my husband that he likes tofu. So far I haven’t had much luck, but maybe this recipe could convert him! If not, more for me! Looks delicious.”

So, I gave it a try. The hubs was skeptical, so I made him a pork chop too…just in case. “How did you cook the tofu? Was it in the oven with the veggies?” he asked. When I told him that it was, he said, “interesting.”

It didn’t sound promising.

However, much to my surprise, he liked it. He said that baking to tofu gave it a nice texture, and I’d have to agree. Plus, the citrus sauce gives everything a really nice flavor. I really enjoyed this recipe and didn’t feel even a smidge guilty when I went back for seconds. Gotta love that. Thanks for the recipe, Robin!

No Fry Stir Fry (serves 4)

Adapted from The Hungry Birdie

What you need:

  • 1 head broccoli florets
  • 3 carrots, peeled and cut on the diagonal
  • 1 small red onion, peeled and sliced
  • 1 package extra firm tofu, dried and cut into cubes
  • 1/3 cup almonds, coarsely chopped
  • About 2 cups prepared couscous (or quinoa or brown rice)

Citrus sauce:

  • 1/3 cup freshly squeezed orange juice
  • Zest of said orange
  • 1 clove garlic, grated
  • 1/2 tsp ginger, grated (or use jarred ginger, like I did)
  • 4 tsp soy sauce
  • 3 tsp brown sugar
  • 1 1/2 tsp sesame oil
  • 1 tsp rice vinegar
  • 1 tsp cornstarch
  • 1/4 tsp chili flakes
  • freshly cracked black pepper

How you do it:

  1. Preheat oven to 375 degrees.
  2. In a large bowl, whisk together the ingredients for the citrus sauce. Add veggies and tofu (reserving almonds for later) and toss to coat. Spread mixture onto a shallow baking tray lined with foil and bake for 15 minutes. Add almonds and bake for another 10 minutes.
  3. Meanwhile, prepare the couscous (or rice or quinoa). Serve the vegetable and tofu mixture over the couscous and drizzle everything with a bit of soy sauce and sriracha.

Balsamic Fig Spread

14 Feb

 

I’ll be honest — it’s amazing that I was able to pull myself away from this spread long enough to write this post. It’s that good. And it couldn’t be easier.

My local Whole Foods Market sells this amazing cranberry walnut sourdough, which I knew would be the perfect match for this spread. Although really, you could slather this stuff on practically anything and it’d be delicious. The combination of sweet figs, tangy aged balsamic and creamy Neufchatel (fancy lingo for low fat cream cheese) is so amazing it makes a plain bagel and cream cheese seem so…pedestrian.

Balsamic Fig Spread

From Haute Box

What you need:

1 8-ounce package of Neufchatel cheese, at room temperature

6 dried figs, halved

1/4 cup of a good, aged balsamic vinegar (I used a 20-year aged balsamic from the fabulous Figone’s in Sonoma County, California)

How you do it:

1. Heat figs and balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook until the figs have plumped up and the balsamic vinegar becomes syrupy, approximately 5-8 minutes. Set aside to cool.

2. In a food processor, blitz the fig/balsamic mixture with the Neufchatel cheese until well combined. Spread on toast, crackers or whatever else strikes your fancy. Store in the fridge in an air-tight container.

Sour Cream Scones with Chocolate Chips

11 Feb

I remember the first scone I ever had. It was cinnamon chip, it was dense and tough, and I wasn’t a very big fan. For a long time, I went on believing that I didn’t like scones.

My husband, however, loves them. More often than not, it’s what he’ll order when we go out for coffee. I’d always decline when he offered me a nibble of his — saving my calories for whatever baked good I had chosen for myself. This all changed when, one day while out on a bike ride with his friends, he brought one home from our favorite bakery, demanding that I try it. I knew this scone had to be different. Why? He a) saved it for me and didn’t eat it himself and b) brought it home in the back pocket of his cycling jersey.

So, despite its smashed, slightly unappetizing appearance (from the bike ride), I tried it. And it was good. Not overly sweet, but very buttery and biscuit-like. “Is this what I’ve been missing out on this whole time?” I asked myself. Did my first scone encounter completely ruin it for me? Needless to say, I now know how awesome scones can be. I’m officially a convert.

I made these scones for my husband as a special weekend treat. He’s an accountant and has been working a ton lately (including Saturdays — hello, tax season!), so I wanted to do something nice for him. He gave them a rousing thumbs up, so they must be good. And I liked them, too. The sour cream is an especially nice touch.

Sour Cream Scones with Chocolate Chips (makes 6 – 8 scones)

Adapted from Cookie Madness

What you need:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tablespoons granulated sugar, plus extra for sprinkling on top
  • 3 tablespoons packed brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, very cold and cut into small cubes
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 teaspoon vanilla
  • 1/2 cup chocolate chips

How you do it:

  1. Preheat oven to 400 degrees.
  2. Mix flours, sugar, baking powder, baking soda and salt together in a large mixing bowl.
  3. Add the cubes of butter to the flour mixture and using your fingers or a pastry cutter, work the butter into the flour until flour mixture is very coarse.
  4. In a small bowl, whisk sour cream, egg and vanilla until smooth. Use your hands to work the sour cream mixture into flour mixture until the dough starts to come together. Lightly kneed in the chocolate chips. Once the dough completely comes together, turn it onto a clean surface and shape it into a 7-inch flat circle. Cut the circle in half, then cut each half into 3 or 4 triangles, making a total of 6 or 8 scones (I made 6).
  5. Put on a baking sheet, sprinkle with granulated sugar and bake until golden. For 6 scones, this will take 20 – 22 minutes. For 8 scones, it’ll take about 15 to 17 minutes. Cool for 5 minutes before serving.

Foodie Around Town — Paris Club

9 Feb

Paris Club (River North, Chicago — 59 W. Hubbard)

Last Saturday, I was fortunate enough to be invited to a practice party* at Paris Club, the newest restaurant from the Melman Brothers (Hub 51) and Lettuce Entertain You. Officially opening today in the former Brasserie Jo spot, Paris Club is “a casual and funky French restaurant and bar serving up approachable French fare in an atmosphere that’s fun and unpretentious.” I’d have to agree.

Here’s what we enjoyed, clockwise from upper left. Everything was very good, but the starred items were our favorites.

  • Paris Club menu, Goose Island Matilda
  • Steak Tartare a la Jo*
  • Paris Chopped Salad
  • Paper Bag Snapper with Fennel and Lemon*
  • Chocolate Mousse, Ingelligentsia Coffee
  • Roquefort Crusted Filet Mignon with Frites*
  • Braised Brussels Sprouts with Golden Raisins
  • Lamb Meatballs with Harissa Tomato Sauce*

Things worth mentioning:

  • The house wine is available on tap and includes a Pinot Noir (score!)
  • Most menu items were reasonably priced at under $20, but there are a few “luxury” items including foie gras and lobster frites
  • Portion sizes were very generous and could easily be shared by two or more people
  • The atmosphere is energetic and exciting, but manages to remain relaxed and unpretentious
  • The service was fantastic and the wait staff was friendly and knowledgeable
  • I would love to go back and try the mussels with white wine and herbs, the short rib bourguignonne and the fennel gratin

*In exchange for the meal, my guest and I were asked to fill out feedback forms and provide constructive comments on every aspect of our meal, including service and atmosphere. We also were asked to tip our servers.

Peanut Butter Nutella Bars

7 Feb

OK, so I’m a few days late for Worldwide Nutella Day. No excuses. BUT, I did make something to contribute to the Nutella love…and it didn’t even require any baking! You’d think with all the snow and cold temperatures we’ve had in Chicago lately that I’d be eager to use the oven to generate a little extra heat in the house, but no. Not really. I was feeling lazy, so this was the perfect recipe.

But don’t confuse laziness for lack of deliciousness — these are really good! Peanut butter and chocolate is one of my all-time favorite combinations, and these taste like jazzed up Reese’s Peanut Butter Cups. In fact, I recently read that what makes the peanut butter in that famous candy so good and unique is ground up graham crackers, which is exactly what you do in this recipe. Cool, huh? And for some extra love, I added Nutella to the chocolate layer on top. Perfection!

Peanut Butter Nutella Bars (makes 16 bars)

Adapted from many sources

The guest of honor…!

What you need:

  • 1 stick (1/2 cup) unsalted butter, melted and cooled
  • 1 cup graham cracker crumbs
  • 1/2 cup smooth peanut butter
  • 1 cup powdered sugar
  • 3/4 cup chopped semi-sweet chocolate or chocolate chips
  • 2 tablespoons Nutella

How you do it:

  1. In a medium bowl, combine melted butter, graham cracker crumbs, peanut butter and powdered sugar until well mixed. Pour mixture into an ungreased 8 x 8 baking dish.*
  2. In a small saucepan (or in the microwave if you’re careful not to burn the chocolate), carefully melt the chopped chocolate and Nutella over low heat, stirring frequently to avoid scorching. Once it’s smooth, pour over the peanut butter mixture, carefully spreading to cover.
  3. Put dish in the fridge and let cool for at least an hour before cutting.

*Note: Next time I’d line the dish with parchment paper first — the bars require a little elbow grease to remove from the pan.

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