Roasted Eggplant with Grilled Flatbread

Whenever I'm feeling down or need to feel inspired, I watch cooking shows like Parts Unknown (or anything with Anthony Bourdain), Chef's Table, Michael Pollan's Cooked (a new Netflix series), and my favorite The Mind of a Chef. 

While the newest season of Mind of a Chef (season 4) isn't yet available on Netflix, you can watch two episodes on the show's webpage.

In the first episode, New York chef Gabrielle Hamilton roasts eggplants over a gas burner just like you would roast a red bell pepper. When the eggplants are charred and meltingly tender, she mixes the smokey flesh with lemon, garlic, and olive oil. This simple spread is served with grilled flatbread. 

I've watched that episode three times now.

Disclaimer: I know this does not make the most appetizing-looking dish. I couldn't even get my boyfriend to taste it. But trust me when I say that it is quite delicious. Think unpureed, unadulterated baba ganoush. Please. Just trust me.

Incidentally, this is perfect at room temperature, so it's a great addition to summer picnics. Leftovers are good when mixed with cooked pasta and cheese or layered in a lasagna.

Trust me.

Smokey Eggplant

from Prune by Gabrielle Hamilton

Smoked Salmon Mousse

Ahhhh, summertime. All school year, I look forward to summer break...the lazy mornings, breakfast on the porch, endless hours to read and knit...

Except this summer.

This summer...I decided to teach summer school. It sounded like such a good idea in February. In the 20 years I've been teaching, I've never taught summer school. I thought I'd give it a try. After all, I could use the extra money.

There have only been four days of summer classes so far, but I'm already regretting my decision. 

I had convinced myself it wouldn't be that bad. I'm teaching two sections of English from 8:00-1:00. I am focusing on Gothic literature, particularly Poe and Jeykll & Hyde. The session ends on July 1st. Piece of cake, right?

Wrong.

I absolutely did not want to get out of bed this morning to go to work when all of my teacher friends are enjoying their summer break. If I talk about teaching summer school again next year, punch me in the face...okay? 

I can make it until July 1st. Right? RIGHT? 19 days left...

I am, however, still trying to make the most of my summer. I'm taking a road trip to Chicago this weekend with my BFF to see The Cure. I'll be in Chicago again in mid-July for my first visit to Wrigley Field. I'm flying to Florida in early July to spend 4 days on the beach. And I'm planning to visit a few museums in St. Louis that I've never been to. 

Tonight, I'm seeing A Midsummer Night's Dream in Forest Park, my all-time favorite event in St. Louis. I haven't yet decided what to make for our picnic, but I'm considering this smoked salmon mousse, which I made for the Mother's Day brunch class I taught. It's easy, light, and delicious...and would go well with a bottle of wine and some Shakespeare.

Smoked Salmon Mousse

Makes about 25 appetizers

3 ounces smoked salmon

4 ounces cream cheese, softened

1 teaspoon lemon juice

1 teaspoon fresh minced dill

Black pepper
2 English cucumbers, sliced

• Place the smoked salmon, cream cheese, lemon, dill, and pepper in a blender or food processor; blend until smooth. 
• To serve, spoon the mousse into a pastry bag with a star tip and pipe onto cucumbers slices or crackers (or serve as a dip).

Scotch Eggs

Despite the name, Scotch eggs originated at a department store in London in the 18th century...or so goes one story. Another story is that the idea of cooked eggs wrapped in meat made its way to England via North Africa by way of France. Others say Scotch eggs are an Indian export from the 1600s. Still, many maintain that this recipe is a variation of the Cornish pasty made by northern Scottish pig & chicken farmers.

The name may come from a man by the surname of Scott, who may have originated the recipe in Yorkshire...or the name could be a corruption of the word "scorch," as the eggs were cooked over an open flame in Elizabethan England. Other explanations, from The London Telegraph, are that "the snack's original name was 'scotched egg,' which [...] simply means 'an egg that has had something done to it.' Tom Parker Bowles has a likeable theory to do with the fact that 19th century recipes often included anchovies in the meat: 'Scotch,' for some reason, was a title applied to a number of dishes which contained these salty fishes."

* * *

Scotch eggs always seemed like a daunting recipe to me...a lot of work for a few bites of food. Really, though, they are quite easy to make. I made these, with the help of my (Scottish) boyfriend's sixteen-year-old daughter, on Sunday...and they were given the thumbs-up by the BF and his brother. I ate leftovers for breakfast on Monday. I wish I had more today. 

Scotch Eggs

Quick Pickled Jalapeños

As summer is winding down, you may have an abundance of peppers from your garden. What to do with all those jalapeños? You could, of course, make pepper jelly. But, you could also pickle some of those peppers.

If you've never pickled before, don't be afraid...this is surprisingly easy. And with jars of pickled jalapeños in your fridge, you have a reason to make nachos for dinner!

Quick Pickled Jalapeños 
recipe from Eats Well With Others

1 cup white vinegar *
1 cup water
4 tbsp sugar
2 tbsp kosher salt
1 tbsp coriander seeds
2 garlic cloves, peeled and smashed
16 jalapenos, stems trimmed and sliced

* I used apple cider vinegar.

In a large saucepan, combine the vinegar, water, sugar, salt, coriander seeds, and garlic. Bring to a boil, dissolving the sugar and salt. Add the sliced jalapenos to the pan and push down on them so they get submerged in the liquid.

Cover, turn off the heat, and let sit for 10-15 minutes. Transfer the jalapenos and garlic to a mason jar. Pour the pickling juice over them until the jar is full. Cover tightly with the lid & let cool to room temperature. Store in the refrigerator.

Labneh with Olives, Hazelnuts, and Mint

Spring is finally here. My daffodils are blooming. The trees and bushes are budding. Green grass is poking through the lawn. I feel like spring is the time the entire planet exhales after a long winter, releasing all the pent up tension of the past three months. Usually, I hold my breath all winter long....waiting for the next bout of depression, the next panic attack.

Usually.

This winter has been much different. Thankfully. Since December, there hasn't been as much sadness or anxiety. I've taken deeper breaths of life. So, this spring has a different feel as well. Instead of relief that another cold, dark winter has passed, I feel energized by the longer days and warmer sunshine.

Just as the earth renews itself in spring, I feel renewed every time I cook. It's the creating something that is so worthwhile for me. (That's also why I've been so into knitting lately...the creation of something new.)

So, when I needed to do some creating in the kitchen, I decided to make cheese.

Labneh is a Middle Eastern cheese made by straining yogurt. Draining out the whey results in creamy, soft curds that retain the tanginess of the yogurt. Labneh is typically drizzled with olive oil, sprinkled with mint, and served with pita seasoned with za'atar (a blend of oregano, thyme, marjoram, and savory, sesame seeds, and sumac).

I topped my homemade cheese with a salty, sour, crunchy, fragrant mixture of olives, lemon, hazelnuts, and mint. Easy and impressive.

Labneh with Olives, Hazelnuts, and Mint

slightly adapted from The Design Files

Zucchini Dip with Mint & Za'atar

I haven't been cooking much lately because I'm kind of obsessed with a new hobby.

I've been knitting.

I learned the basic knit stitch a few years ago after I took a class. Everyone raved about how easy knitting is, that you can even knit a scarf while watching a movie! They lied. At that time, I found knitting to be tedious and exhausting. The patterns were too mathematical for me, I got frustrated when I made a mistake and had to start over (which happened often), and so I gave up. Half of a red scarf pierced with wooden knitting needles sat in my nightstand drawer until last fall.

I decided to reteach myself how to knit by watching YouTube videos and to finish that scarf. Since I'd made many mistakes, the scarf was uneven and had a bunch of holes in it. I ripped it all out and started over. Then, I made another scarf using a different stitch. Then another. Then a baby blanket. Then a couple of ear warmer headbands. Then a hat. I'm working on another scarf now.

I'm addicted. I have a bag full of needles and yarns. I have a list of things I want to make: more scarves and hats, fingerless gloves, a shawl, a bigger blanket...

Now I find knitting to be soothing, a way to calm my frequent bouts of anxiety. When I feel wonky, I pick up my needles and focus on the stitches. It forces me to think about something else. Plus, I like the sound of the needles softly clicking together, the feel of the soft yarn as it pulls through my fingers.

I've realized that knitting is a lot like cooking. I feel a sense of productiveness and accomplishment when I make scarf just as when I make a soufflé. I start with a ball of yarn and a pair of needles and made something new, just like when I start with eggs, milk, and flour to bake a cake. I MADE THIS, I think. It's hugely satisfying.

* * * 

I tried this new recipe to use up a giant zucchini that a co-worked gave me & some chocolate mint (which only has a faint chocolate flavor but is named so because of a tinge of brown in the leaves & stems of the plant) a friend gave me a couple weeks ago. Za'atar is a Middle Eastern seasoning blend of herbs (often oregano, thyme, marjoram, and savory), sesame seeds, and sumac. Traditionally, it is eaten with pita dipped in olive oil. I served this refreshing green dip with pita chips.

Zucchini Dip with Mint & Za'atar

adapted from Eating Well

Smoked Eggplant Dip

photo by Corey Woodruff

A couple months ago, I was invited to dinner at The Mediterranean Grill in Chesterfield, Missouri. It's a little restaurant located in a strip mall near the airport. It's easy to miss, but I'm glad I had a reason to seek it out. Dinner was pretty spectacular, and the owners are two of the nicest people I've met.

Chef-owner Elie Harir is from Israel and makes nearly everything on the menu from scratch. I got to try a variety of items...including falafel balls, Moroccan cigars (meat-filled phyllo), hummus, carrot salad, beet salad, eggplant spread, tabouleh salad, matbocha (Moroccan salsa), Middle Eastern chopped vegetable salad, stuffed eggplant, and kabobs. [see photos after the jump]

My favorite dish was the eggplant spread, which tastes smokey and much more flavorful than any baba ganoush I've ever had. Elie said he grills the eggplants to get that flavor.

The truth is that I liked everything I sampled that evening, and I'm looking forward to going back for dinner soon.

Pecan Pepper Jelly

I'm finding it hard to believe that Christmas is almost here. I'm not ready. Then again, I never am. 

This fall has been a rough one. Things are looking up now (fingers crossed), but I'm still not in the holiday mood. School ended for the semester last Friday, and my brain is just now recovering from its mushy, essay-grading state. 

I haven't put up any decorations. I haven't sent any cards. I haven't bought any gifts. I'm just not doing Christmas this year. 

Instead, I'll be celebrating my annual "Day of Debauchery" on the 25th...lots of eating, drinking, and lazing. Sounds like Christmas anyway, huh?

If anyone is a holiday slacker like me and needs a last-minute gift, this jelly is perfect! It's easy to make and really delicious. I like to serve it with homemade cheddar coins; they're like the best Cheez-Its you've ever had.

Jalapeño Pepper Jam

What do you do when a friend gives you a bunch of jalapeños, you don't have television, you're feeling kinda antsy, and you realize you have some fruit pectin in the pantry?

You make jam, ma'am!

I've made pepper jelly before, though I didn't blog about it. Several years ago I had to use up a bunch of Thai bird chiles, so I made a red & green pepper jam and a raspberry-pepper jelly. I chopped so many of those peppers that my hands were red and burning. I had heard that you can pour rubbing alcohol over skin that's come in contact with capsaicin (the hot stuff in peppers) to relieve the pain. I didn't have any rubbing alcohol, so I poured most of a bottle of vodka over my hands. It helped...though drinking the vodka may have helped even better. 

Meat Corn

Still looking for an appropriately anti-Valentine dish? This snack is pretty much the epitome of anti- EVERYTHING.

A few years ago, my BFF Sarah joked around about bringing “meat corn” to my Fourth of July party. Our menu planning went a little like this:

Sarah: “This might be a good time to try out the recipe from ORVILLE REDDENBACHER’S POPCORN COOKBOOK for ‘Meat Corn,’ a delightful blend of popcorn sprinkled with Brown Gravy Mix and pieces of Beef Jerky.  BLARGH!”

Me: “OMG. Please tell me that’s NOT real. Because if it is, I’m TOTALLY MAKING IT ON SATURDAY! Trashy foods, FTW.”

Sarah: “It is TOTALLY real.  I think there is a picture in the book.  ‘Perfect for Armchair Quarterbacks’”

Me, barely able to contain my mounting excitement: “BRING THAT BOOK WITH YOU ON SATURDAY!”

And, so, being the AWESOME friend she is...Sarah showed up with the ingredients (and I’m using that term loosely) to make TWO batches of the now infamous MEAT CORN.

With all the fabulous homemade food we had that day, the meat corn was actually the most popular.

Meat corn: who knew what was so absolutely wrong--in more ways than one--could be kind of right.

For hot meat-on-meat action:

MEAT CORN (aka Mighty Meaty Mix) *

“An armchair must while watching any sporting event.”

from Orville Redenbacher’s Poporn Cookbook, circa 1992

* Disclaimer: I am in no way advocating that you make this recipe as instructed by Mr. Redenbacher. I am merely the messenger.

makes 3 quarts

1 bag popped Orville Redenbacher’s Gourmet Natural Microwave Popping Corn

1 (.82 oz) package brown gravy mix

2 tablespoons Orville Redenbacher’s Buttery-flavor Popcorn Oil

1 (1.2 oz) package beef jerky, snipped in pieces

• Place popcorn in a brown paper bag, sprinkle with gravy mix (Mmmm...powdered graaaaaavy) and shake; pour oil over and shake again.  Place in a large bowl and stir in beef jerky pieces.
• Variation: You can substitute salami or pepperoni for the beef jerky. (But why would you? I mean REALLY.)

BEHOLD, MEAT CORN:

Sour Citrus & Feta Bruschetta

Well, now that the Christmas season is over, it is officially "time to get ready for Valentine's Day."

I hate Valentine's Day.

In fact, for the past couple years I've thrown an Anti-Valentine dinner party where we eat unromantic dishes...garlicky, oniony, spicy, sour, bitter, salty, messy, & stinky foods. My favorite appetizer to put out is a big hunk of blue cheese with a "Love Stinks" sign. Anything with a face still attached is always welcome.

The first year I made Angry Lobster, and my guests had to murder their own crustacean. Last year, I made Pasta Puttanesca, a pungent sauce with anchovies, olives, and capers...for the whores.

This year, my theme is "Let's Fork!" I am asking guests to bring an appropriately un-love-ly appetizer to share. I'm thinking of making pissaladiere and chicken liver pate. But, I have so many other ideas...red foods (like beet pasta) and black foods (like crostini with spicy homemade ricotta & black lentils) are on the top of my list.

Here are some other ideas for the perfect "Anti" dinner:

Garlicky

• Bagna Cauda
• Black Garlic Noodles 
• "Broken Hearts" Salad (bitter greens, artichoke hearts, hearts of palm) with Roasted Garlic Vinaigrette 
• Garlic Knots  
• Savory Garlic Ice Cream

Salty

• Brandada (whipped salt cod & potato spread)
• Dill Pickle Popcorn
• Fried Smelts
• Salt & Pepper Tofu
• Smoked Trout Deviled Eggs

Sour

• Avocado Sour Cream Mousse
• Fresh Herb, Grapefruit, & Fennel Salad 
• Goat Cheese Crostini with Orange & Black Pepper Marmalade
• Pickled Shrimp
• Sour Citrus & Feta Bruschetta (recipe below)

Spicy

• Curry-Lime Chicken Wings
• Lamb & Chorizo Chili
• Spicy Peanut Dipping Sauce
• Squid Ink Pasta with Lobster Fra Diavolo Sauce
• Vodka-Spiked Cherry Tomatoes with Pepper Salt (use a pepper vodka!)

Bittersweet

• Black Rice Pudding
• Brown Sugar Cake with Almond Brittle
• Dark Chocolate Tart with Pretzel Crust 
• Red Hot Cinnamon Macarons
• Slut Red Raspberries in Chardonnay Jelly

Sour Citrus & Feta Bruschetta

1 firm pink grapefruit

1 firm clementine

1 medium shallot, minced

1/2 teaspoon white wine vinegar

1/4 teaspoon yellow mustard seeds

1/2 teaspoon minced tarragon

1/2-inch-thick baguette slices, toasted

• Remove the peel and white pith from the clementine. Working over a skillet, cut between the membranes to release the sections. Cut the grapefruit in half & cut out the sections as well.  Squeeze the juice from both fruits into the skillet. 
• Add the shallot, vinegar and mustard seeds. Cook over moderately high heat, stirring, until most of the juice has evaporated and the fruit has started to break down, 2 minutes.
• Let the relish cool to room temperature, then stir in the tarragon and season with salt. Spread the relish over the toasted bread.

Halloween Menu Ideas

Halloween is one of my favorite holidays. Or...at least it used to be. I think I've gotten to the point that I've out-grown it. I used to throw pretty wild "Tarts & Vicars" costume parties, but some resulting drama put an end to that years ago. Plus, I don't have kids to dress up and trick-or-treat with. In fact, I've begun to loathe trick-or-treaters around here...it's usually just a bunch of teenagers sans costumes. I'm now the grumpy old lady who keeps her porch light off and her curtains shut.

This year, I'm hosting a two-person dinner party and monster movie marathon. I'm planning a simple supper: black & orange cheese and fruit platter, green curry, and caramel popcorn.

In thinking about my Halloween menu, I wanted something sophisticated but easy, festive but not childish. As a result of my research, I started a list of grown-up party menus. Then, I asked a couple of my favorite foodie/blogger friends to contribute a round-up of recipes. Here's what we came up with...

Black & Orange Cocktail Party:

The "sinister spread" from Martha Stewart

Cocktails:
Black velvet cocktail
Blood orange margarita
Candy corn vodka martini

Appetizers: 
Black & blue cheese log 
Black olive tapenade with orange & white crudite (endive, fennel, cauliflower, daikon radish, jicama, orange bell pepper, baby carrots)
Deviled eggs with pimento cheese & smoked paprika 
Poppy seed & cheddar cheese ball
Roasted carrot dip
Roasted sweet potato slices topped with black bean hummus

Sweets:
Chocolate caramel marshmallow pops
Chocolate cupcakes with orange cream cheese frosting
Chocolate pumpkin pie bars

It's all about the Boos!

Festive cocktails complied by Ruth Sparrow

 Ghostly spirits from BHG

Black Cloud Cocktail
Black Widow
Bloody Scary

Dra-Kahlua
Eyeball Highballs

Lovin' in the Coven

Monster Movie Marathon Munchies:

Zombirella's Frankencake

 

"Death in the Afternoon" cocktail 
Caramel apple martini
Green olive tapenade with crackers
Garlicky kale salad
Ricotta & chive gnocchi with kale pesto
Grasshopper macarons
(And LOOK...a whole menu inspired by The Bride of Frankenstein!)

Pumpkin Feast:

Nigel Slater's hot, sweet baked pumpkin

Pumpkin juice (recipe below)  
Pumpkin hummus with pita chips
Grilled salmon (or chicken or pork) with pumpkin-molasses barbeque sauce 
Pumpkin & red lentil soup
Pumpkin-pecan pie

Day of the Dead Dinner:

 Sugar skull sugar cookies from Sugarbelle

Pan de muerto (bread of the dead)

Oaxacan black mole 

Pork tamales

Green chile chicken tamales 

Dulce de Calabaza (candied pumpkin)

Mexican hot chocolate with vanilla & chile

Autumnal Desserts:

Candied apples from Just a Taste

Bourbon sweet potato cupcakes
French pear tart
Maple cake with maple syrup frosting
Mini cranberry meringue pies 
Pumpkin muffins
Salted caramel sauce
S'mores with maple-bacon marshmallows & dark chocolate
S'more shooters
Spiced apple sorbet

Black & White Bash

 compiled by Laura of Food Snob STL

 Black and white cookies from Smitten Kitchen

Black pepper goat cheese log 

Black garlic noodles

Simple cauliflower 

Pumpkin Cheesecake bites with "ghost" meringue icing 

 

Pumpkin Juice

inspired by J.K. Rowling's Harry Potter series

 

2 quarts apple juice, divided
1 piece fresh ginger (about 2-inches), sliced
1 cinnamon stick
1/2 teaspoon whole cloves
1/4 cup honey
1/2 cup brown sugar

1 28-oz. can pumpkin puree

bourbon or spiced rum, optional

• Pour 3 cups of the apple juice into a saucepan; add the ginger slices, cinnamon stick, and cloves. Bring the mixture to a boil, turn down to a simmer, and cook for 15 minutes.
• Remove from heat, add the honey and brown sugar, and stir to dissolve.
• Add the pumpkin puree & remaining apple juice. Refrigerate the mixture until well-chilled.
• To serve an adult beverage, add a shot of bourbon or spiced rum to a glass of ice. Fill with the pumpkin juice.

Note: If the mixture is too thick for your liking, strain it through a mesh-strainer before serving.   

Pickled Watermelon Rind with Hibiscus

This recipe comes from a new canning book by Laena McCarthy (owner of Anarchy in a Jar) called Jam On: The Craft of Canning Fruit.

The book includes classic recipes along with some pretty interesting sounding ones..including spiced beer jelly, raspberry rye whiskey jam, pear jam with chipotle, garlic & tarragon jelly, green tomato chutney, pickled strawberries, sour cherry liqueur, and grapefruit & smoked salt marmalade (which I will be trying next).

The last chapter "Pairings" features recipes to make with the fruits you've jammed, jellied, pickled & canned. 

I chose to try the pickled watermelon rind with hibiscus & spices for a couple reasons: (1) I've never eaten pickled watermelon rind, and (2) I had half of a watermelon sitting in my fridge.

The recipe calls for hibiscus flowers, which I assume were meant to be the kind of dried flowers you find in hibiscus teas. I used wild hibiscus flowers in syrup, but the final product wasn't as pinkly-tinted as I imagine you'd get if you used hibiscus tea.

Still, these pickles were quite good...sweet, slightly tart, with a firm texture. I ate them as McCarthy suggests with buttery, oozing Brillat-Savarin cheese on a hot baguette.

She also recommends pairing these with barbecued baby back ribs, adding them to a prosciutto/melon/argula salad, and sandwiching them in a grilled cheese.

Pickled Watermelon Rind with Hibiscus

Eggplant Caponata

Another recipe that I had recently pinned on Pinterest was for a complex-looking eggplant caponata. I love caponata; eaten cold on crackers, it makes for a light summertime lunch. Add some read wine, and it's a nice little dinner. Leftovers are pretty good stirred into hot pasta or layered into a veggie lasagna.

There's just so much going on in this version...a little tartness from vinegar & lemon juice, a little heat from red pepper flakes & garlic, a little sweet from raisins & sugar, a little salty from olives & capers, a little depth from fried eggplant & unsweetened chocolate.

The key to this recipe is to follow all of the cooking times. If it says to cook each step for 10 minutes, please do so...it's essential for developing the flavors. 

Eggplant Caponata

recipe adapted from Saveur

serves 6-8

3 cups olive oil
2 pounds eggplant, cut into 1-inch cubes
1 large yellow onion, chopped
1 rib celery, roughly chopped
2 garlic cloves, peeled & minced
Kosher salt & freshly ground black pepper, to taste
6 ounces tomato paste
14.5 ounce can crushed tomatoes
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
6 ounces green olives, pitted and roughly chopped
1/4 cup sherry vinegar
1/4 cup freshly-squeezed lemon juice
1/2 cup golden raisins
1/4 cup capers, drained
2 tablespoons finely chopped unsweetened chocolate
4 teaspoons sugar
1/2 cup finely shredded basil
1/2 cup pine nuts, toasted

• Heat oil in a 12-inch skillet over medium-high heat. Working in batches, add eggplant and fry, tossing occasionally, until browned, 3–4 minutes. Using a slotted spoon, transfer eggplant to a large bowl; set aside. Pour off all but 1/4 cup oil and reserve for another use. 
• Return skillet to heat, add onions, celery & garlic and season with salt & pepper; cook, stirring often, until beginning to brown, 10 minutes. 
• Reduce heat to medium and add tomato paste and cook, stirring, until caramelized and almost evaporated, 1–2 minutes. 
• Add crushed tomatoes, red pepper flakes & oregano and continue cooking for 10 minutes. 
• Stir in olives, vinegar, lemon juice, raisins, capers, chocolate & sugar and cook, stirring occasionally, until thickened, about 15 minutes. Transfer to bowl with eggplant, add basil & pine nuts, and mix together. Season with salt & pepper.
• Let cool to room temperature before serving.

Shrimp Butter

The second "found on Pinterest" recipe that I tried for our picnic in the park last week was an addicting mixture of sauteed shrimp, onion, lemon, cayenne, and butter...lots of butter...aptly named shrimp butter.

I don't really know what else to say about this dish...other than it's essentially SHRIMP FLAVORED BUTTER. And, it's REALLY GOOD spread on toasted bread or crackers & paired with a glass of tart white wine.

And, well, to be honest...I also smeared some on hot corn-on-the-cob and it was PRETTY DELICIOUS.

YES, I'M SCREAMING AT YOU.

SHRIMP! BUTTER!

recipe from Epicurious

1 1/2 sticks (3/4 cup) unsalted butter, softened
1 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup minced onion
2 1/2 teaspoons freshly-squeezed lemon juice
1/8 teaspoon cayenne pepper *

• Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté shrimp with salt and black pepper, stirring, until just cooked through, 1 1/2 to 2 minutes. Transfer shrimp with a slotted spoon to a food processor, reserving skillet (do not clean).
• Cook onion in 1 tablespoon butter in skillet over moderately low heat, stirring occasionally, until softened, 2 to 3 minutes. Scrape onions into processor and cool mixture to room temperature, about 15 minutes. 
• Add lemon juice, cayenne, and remaining 9 tablespoons butter and pulse until shrimp are finely chopped. 
• Pack shrimp butter into a 2-cup ramekin or serving bowl and chill, its surface covered with plastic wrap, at least 6 hours (to allow flavors to develop). 
• Bring to room temperature 45 minutes before serving. (Kelly's Note: I assumed this step was to let the mixture soften enough to spread, but I discovered that it doesn't get hard like chilled butter does. So, I think this step is optional.)

* I thought it could stand a little more heat, so I sprinkled the top with more cayenne.

Homemade Ricotta Cheese

Last night, I made my annual trip to Forest Park for the Shakespeare Festival. This year's performance was Othello, and--as always--it was absolutely wonderful.

For my over-achieving picnic, I made four new recipes...all things I've either pinned to or found on Pinterest. I'll be posting some of the recipes and pictures over the next week or two.

My first dish for the night was homemade ricotta cheese served on crostini with roasted grapes. This was the first time I'd made cheese. I now can't imagine buying that grainy shit they call ricotta from the supermarket ever again. THIS was worth the minimal effort it takes to make.

This kind of soft, fresh cheese is very easy. It's done in just 3 steps:

1. Boil milk, cream, and salt.
2. Add lemon juice & simmer for a couple minutes, until the curds form.
3. Drain in a cheesecloth-lined sieve.

BOOM! Then you've got cheese. HOMEMADE cheese. It was one of those "Look what I made!" moments for me. (Check out photos of the process at the end of this post.)

Homemade Ricotta

recipe from Epicurious 

Roasted Grapes

I've made roasted grapes before. In fact, it's one of my favorite things to serve along side a cheese platter. I also use them in a wine-based sauce to go with grilled or oven-roasted meats.

My method is simple: wash some red seedless grapes, throw them naked onto a silicone mat-lined baking sheet, and cook in the oven at 400 degrees for 10-15 minutes, just until they soften & start to split. That's it.

I recently came across a slightly fancier version on Pinterest and decided to try it. This recipe called for tossing the grapes with olive oil, fresh thyme sprigs, salt & pepper before roasting at a high temperature. While this results in a much more flavorful condiment, I thought the grapes got a little too juicy.

This would be GREAT as a base for sauce, though, and I'll use this method for sauce-making next time. However, if I were eating the grapes with cheese & crackers again, I'd go with my "naked" method.

Thyme-Roasted Grapes

recipe slightly adapted from Alexandra's Kitchen

1 package of red seedless grapes, destemmed & washed
3 tablespoons extra-virgin olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon freshly-ground black pepper
several fresh thyme sprigs

• Preheat oven to 450ºF. 
• Spread grapes onto a sheet pan lined with a silicone baking mat. 
• Drizzle with olive oil. Sprinkle with salt & pepper. Lay thyme leaves over top. Toss all together gently with your hands. 
• Place pan in the oven for 7 to 10 minutes or until grapes just begin to burst.

Sweet Onion & Bacon Jam

My last day of school was May 22, so this weekend kicked off my three-month long summer break. Boo. Yah. 

These past three days were a great mix of music, drinks, friends, sunshine, relaxation, & food. So Much Food...fish tacos at Broadway Oyster Bar, shrimp boil at a friend's new apartment, and a BBQ at my boyfriend's house that offered 5 different meats...local burgers/brats/hot dogs, our own smoked sausage, and homemade bacon jam.

Let me tell you about that smoked sausage. Last weekend, I went over to Corey's house for dinner. "Whatcha doing?" I asked when I showed up. "Smoking a fatty," he replied.

Um. What? 

"Come here and look at my sausage," he insisted.

UM. WHAT?

I followed him to the backyard, skeptical of what I would find out there, not expecting to see an entire roll of breakfast sausage (unwrapped, of course) being smoked on the grill.

I was Leery. Concerned. Intrigued.

After a 2-hour slow cook over some applewood chips, Corey's sausage was damn delicious. Hubba.

(Sorry, I simply can't resist a good sausage joke!)

Anyway...try this sausage. Then chill it and slice it like summer sausage. You won't be sorry. TRUST ME. 

And then, make some bacon jam. It will be a hit. I promise. It was definitely a big hit at our BBQ yesterday. 

Serve it with crackers. Smear some on a burger. Try it for breakfast on toast with a fried egg. Keep a jar on the nightstand next to the bed. WHATEVER YOU WANT. I won't judge.

Just MAKE IT already.

Sweet Onion & Bacon Jam

recipe slightly adapted from Tim Grandinetti

via Sauce Magazine

Lemon Curd

Once again, I attended the Shakespeare Festival in St. Louis's historic Forest Park. This year's performance was a 1950's-inspired rendition of The Taming of the Shrew. The play was set in the backyard of a rich "Lord's" home, complete with 50's style patio furniture, aluminum swimming pool, and vintage Chevy sedan. 

It was, as it always is, a great event...my absolute favorite thing to do in the city.

I met some friends there this year, so I packed my picnic basket with things to share...pressed sandwich, truffled popcorn (aka "crack corn"), and lemon curd with strawberries. 

My first attempt at making this recipe resulted in a too thin--albeit still tasty--curd. I think I was afraid of over-cooking or over-heating the mixture & ending up with a curdled mess of egg yolks. So, I probably under-cooked it slightly, as it didn't get as thick as I had expected. Still, it made a nicely tart & refreshing dip for sweet strawberries.

Deviled Ham

For Easter dinner this year, I bought a 15-pound bone-in ham. Ok, for two people, that is WAY TOO MUCH HAM...even in my pork-centric world. To avoid an overdose of standard ham sandwiches, I picked a few recipes to make with the leftovers that week: ham fried rice, ham & bean soup, ham & chive frittatas, & ham pot pie.

But, for the most part, those are the obvious use-up-leftover-meat dishes. In searching for some more exciting ways to use up the rest of the ham, which I cubed/vacuum-sealed/stashed in the freezer, I came across many great sounding recipes (see list of links at the end of this post).

Most recently, I made Deviled Ham. I was leery at first. My parents used to buy that "sandwich spread" shit from the supermarket deli, and I despised it. It looked and smelled like cat food. Plus, "deviled" ham just doesn't sound appetizing to me.

Yet, this recipe sounded so good...smokey ham, creamy mayo, tangy mustard, sweet maple syrup, spicy hot sauce...what's NOT to like.