Valentine's Day 101: Heating It Up in the Kitchen! Guys, I'm Talking to You!

Men who cook are like…the new trucker hat! Remember those? Only, they’re not as likely to go out of style any time soon. So fellas, if you’re the type that follows trends and the only thing you’re used to making for Valentine’s Day dinner is a reservation, pay close attention! I’m only going to say this once. There is nothing sexier than a man who cooks. Did you catch that? There’s no better aphrodisiac than a meal made with your own hands, in your own kitchen for your special someone, or even your sort-of-special-someone. It doesn’t matter if you think you can’t cook. I’ll get to that in a minute with a sort of cooking MapQuest. What you cook doesn’t have to be all fancy-pants and towered high on an oversized white plate with dribbles and dabs of esoteric sauce, garnished with white truffles imported from Italy that cost more than one month’s rent! Don’t be ridiculous. But if you want to score major points in the romance department, get yourself into the sexiest room in the house. No, not that one! The kitchen! You heard me. Now that you’re there, take a look around. You can do more in this room than take a swig from the milk jug or crack open a beer, you know. It’s here that you’ll find everything you need to create the perfect Valentine’s Day dinner.

It’s a well-known fact that no holiday strikes fear into the hearts of men like the one that falls on February 14th. It’s like a romantic landmine. It comes around every year, inevitably, like another birthday you’d like to forget, or tax day. The date seems to leer at you from the calendar, following you like the eyes of a creepy old painting.

Valentine’s Day seems to whip people into a panicked, frenzied search to find love (or at least lust) by the time the bell tolls. Last year, about this time, a female friend called me in a sheer panic. With the 14th fast approaching she was starting to exhibit the signs of delirious desperation. The kind I’d previously seen only in Survivor contestants after 39 days on the island! She was going on and on about not having someone “special” in her life and lamenting that she was going to die all alone. She’s 29. She started wailing on the other end of the line, “Why? Why am I single and everyone else has someone? Why?!” She sounded not unlike Nancy Kerrigan in that infamous knee whacking incident. Clearly this is why caller ID was invented. I think about breaking up with her for a minute and we’re not even dating.

Depending on where you are on the dating/relationship ladder, Valentine’s Day presents a certain conundrum. If you’ve been together for a year or more, you call each other boyfriend/girlfriend or you live together, it’s a no-brainer for you. Skip to the next paragraph. On the other hand, if you’ve only been dating for a few weeks or months, haven’t yet said “I love you,” or still aren’t quite sure how to refer to each other in public, you have to make the perilous decision of exactly what, or what not to do for this expectation filled holiday. Roses are good, albeit a little cliché. If you do opt for roses, do you send the red ones and risk scaring her, or the yellow ones and risk offending her? It’s too much pressure! The answer is simple. Cook her dinner at home! If you think about it, it’s perfect. No pressure to pick the right restaurant or jockeying for a good table. No valet or parking hassles. It’s original, it’s less expensive, it’s more personal, and even if you screw it up completely you’re still a hero because you made the effort. Everyone loves a man who cooks! Worst case scenario: you blow the whole thing, call for take out and crack open that great bottle of wine you were going to serve with dinner.

Now, back to that “but I can’t cook” thing you’ve been telling yourself for so long. Relax! I’m here to help you. If you fall into the majority of the XY-chromosome set, most of your meals probably come in take-out containers or are heated in a microwave. Not the best way to impress your date. There’s a saying: “If you know you’re going to get wet, you may as well go swimming.” Good advice and if you’re with me on this culinary journey so far, you’re gonna have to take the plunge. The first step is deciding on a menu. You’re in luck because I’ve done the work for you. I’m going to walk you through a meal that’s as simple to prepare as it is elegant to serve. It’s an updated riff on classic steak house fare. If your date has a moral issue with red meat, simply remind her of this axiom, “If God didn’t want you to eat animals, he wouldn’t have made them out of meat.” If that doesn’t work, dump her. The second step is making yourself a detailed list before you head off to the grocery store. That way you don’t get distracted and end up falling back on items that require a microwave as their primary cooking method. The third step is to get organized. Set the table in advance, don’t forget those well placed candles, and read the recipes all the way through before you start cooking to make sure you have everything you need. I know this whole cooking thing may be unfamiliar territory, but don’t let that deter you. If you follow this simple game plan and simple recipes, you’ll end up looking like a very sexy, very romantic, culinary rock star. Minus the trucker hat of course.

A SEXY VALENTINE’S DAY MENU FOR TWO

White Cosmopollitan

Warm Spinach Salad with Red Grapes & Pancetta

Pan Seared Filet Mignon with Blackberry Cabernet Sauce

Mashed Potatoes with Chives

Roasted Asparagus

No-Bake Chocolate Pot de Creme

1 day ahead: Make the Chocolate Pot de Crème and the Blackberry Cabernet Sauce. Clean and trim the asparagus.

2 hours ahead: Prep the ingredients for the spinach salad and have everything ready to go.

1 hour ahead: Make the mashed potatoes. Keep warm in a heat-proof bowl, covered with foil over a pot of gently simmering water. Open bottle of wine.

20 minutes before dinner: Start searing the steaks, drizzle the asparagus with olive oil and season with salt and pepper. Start the music. Light the candles. Shake up 2 White Cosmos.

10 minutes before dinner: As the steaks are resting put the asparagus into the oven to roast. Gently reheat the Blackberry Cabernet sauce. Make the warm dressing for the salad.

The moment of truth: Draw the curtains, toast your special somebody and just remember, I told you so. Happy Valentine’s Day!

White Cosmopolitan

This is a fun twist on the Cosmopolitan, or “Cosmo” as the cool people call it. I use Rose’s Sweetened Lime juice in this recipe. If you prefer your drink less sweet and more tart, feel free to use the same amount of fresh

Serves 1

3 ounces good vodka
3 ounces white cranberry juice
1 1/2 ounces Rose’s Sweetened Lime Juice
1 1/2 ounces Triple Sec
Fresh raspberries, for garnish

Pour the vodka, cranberry juice, Rose’s lime and the Triple Sec into a cocktail shaker. Tumble in a handful of ice and shake vigorously. Strain into a chilled martini glass and float a raspberry on top.

Warm Spinach Salad with Red Grapes & Pancetta

This salad, with its Italian pancetta, pine nuts and red grapes, is perfect for a romantic dinner. The only thing to remember here, and it’s not a big deal, the salad must be tossed with the dressing at the absolute last minute before serving. Having said that, the dressing only takes a few minutes and the ingredients can be prepped well in advance.

FOR THE DRESSING
3 tablespoons balsamic vinegar
1/4 cup good extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper

FOR THE SALAD
1 pound baby spinach leaves, cleaned & drained
1/2 cup pancetta, cubed
1/4 cup raw pine nuts
1/2 cup red onion, thinly sliced
1 cup seedless red grapes, halved
1/2 cup Parmesan cheese shavings

Place the spinach in a large bowl. In a small bowl, whisk together the vinegar and olive oil, season with salt and pepper. Meanwhile, cook the pancetta in a medium saute pan over medium heat until just starting to crisp. Remove the pancetta from the pan and drain on a paper towel. Don’t drain the fat from the pan! Add the pine nuts and cook for about 1 minute, until they begin to toast. Add the onion and the grapes to the pan, cook 1 minute more. Pour the dressing into the pan and bring to the boil for 30 seconds. Remove from the heat and pour over the spinach. Toss well, garnish with Parmesan cheese shavings.

Pan-Seared Filet Mignon with Blackberry Cabernet Sauce

There are those who would argue a good steak needs no adornment and I tend to agree. But, this sauce is sophisticated and unexpected. All I can say is, give it a try and you’ll see what I mean.

FOR THE STEAKS
4 (8ounce) filet mignon steaks
2 tablespoons good olive oil
Kosher salt & freshly ground black pepper, to taste

FOR THE SAUCE
2/3 cup beef stock
2/3 Cabernet Sauvignon
3 tablespoons seedless blackberry preserves
Kosher salt & freshly cracked black pepper, to taste
A handful of fresh blackberries, for garnish

Preheat oven to 400 degrees.

Pat the steaks dry with a paper towel and season generously with salt and pepper. In a heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Sear the steaks, on 1 side only, for 2 minutes until the meat begins to caramelize. Resist the urge to touch or poke at the meat so that caramelization actually has the chance to occur. You want your steaks to have that perfect contrast in texture, seared and crusty on one side, tender and juicy on the other. Without flipping the steak, transfer the pan to the oven and roast for about 7 minutes for medium rare (or when a meat thermometer registers 135 degrees.)

Meanwhile, in a small saucepan, combine beef stock, Cabernet Sauvignon and blackberry preserves. Bring to the boil, reduce to a simmer and allow the mixture to reduce by half. The sauce is ready when it becomes slightly thick and syrupy and can coat the back of a spoon. Season with pepper, but taste before adding any salt because canned stocks and broths tend to be a bit salty. It’s always better to err on the side of caution.

When the steaks are done, remove from the oven and allow them to rest loosely tented under a piece of aluminum foil for about 5 minutes. To serve, drizzle the blackberry cabernet sauce over the steaks, scatter a few blackberries on the plate and unleash the carnivore within.

Mashed Potatoes with Chives

I know it seems weird to give a recipe for mashed potatoes but there are as many ways to make them as there are to peel them. Speaking of which, I don’t peel mine. Partly out of laziness, but mostly because I love the flavor and rustic texture the skins give. I mash these by hand with an old-fashioned potato masher, just like grandma used.

Serves 2

Kosher salt for potato water
4 large Yukon Gold potatoes
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/2 cup sour cream, or to taste
Kosher salt & freshly cracked black pepper, to taste
¼ cup chopped chives

Scrub the potatoes and cut into rough and tumble chunks. The idea is to cut everything roughly the same size so they cook at the same time. Place in a large stock pot or Dutch oven and cover with cold water. Bring to the boil and generously salt the water. Reduce heat to a simmer and cook for about 20 to 25 minutes, or until fork tender. Drain the potatoes and tumble into a large bowl. Add butter, a generous scoop of sour cream, and salt and pepper to taste. Mash the potatoes to desired texture with a potato masher. Stir in the chives and adjust seasonings if necessary.

Roasted Asparagus

If you’ve never tried roasted vegetables here’s your chance. You’ll never want to eat them any other way.

Serves 2

1 bunch of asparagus
Good olive oil, for drizzling
Kosher salt & freshly cracked pepper, to taste

Preheat the oven to 400 degrees.

Wash asparagus and pat dry with paper towels. Trim the woody ends and place asparagus in a single layer on a baking sheet. Drizzle lightly with olive oil and sprinkle with salt and pepper. Roast for 8 to 10 minutes until crisp-tender. Serve immediately.

No-Bake Chocolate Pot de Creme

This dessert is as easy as instant pudding, but so much more sophisticated. The recipe makes enough for 4, technically. But then we’re treading dangerously close to “dainty portions” territory. I usually opt for elegant coffee cups, in which case you end up with two reasonably generous portions. I’ll leave it up to you.

Serves 2 (see above)

2/3 cup whole milk

1 egg

Pinch of kosher salt

2 tablespoons sugar

1 teaspoon pure vanilla extract

4 ounces good quality semi-sweet chocolate
1/2 cup lightly sweetened whipped cream, for garnish
Fresh raspberries, for garnish

Heat milk in a small saucepan over medium heat until just below boiling. In a blender combine egg, salt, sugar, vanilla and chocolate until smooth. With the blender running, carefully pour in the hot milk and process until smooth. Pour the chocolate mixture into the serving cups, cover with plastic wrap and refrigerate for at least two hours before serving. Top with whipped cream and garnish with a few raspberries before serving.

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Souped Up!

It’s raining in Los Angeles. This isn’t just a drizzle. Not just a sprinkle. Not even a cat or a dog! I’m talking a full week of non-stop monsoons nearing biblical proportions and it doesn’t seem to be stopping anytime soon.

Like many a SoCal resident I’m not physically or emotionally equipped to deal with “weather.” I’ll be the first to admit we’re spoiled here and maybe more than a little soft when the temperature dips below 65 degrees or more than a drop of water hits our windshields. Personally it makes me want to take refuge under my Slanket until it all goes away. And p.s., I’m not kidding. I really do have a Slanket!

There’s only one thing to do. Make soup! That’s right, if nature is going to hand me lemons in the form of rain, I’m going to make lemonade in the form of soup! I may not be equipped to deal with weather extremes, but I’m always equipped to whip up something warm and comforting in the kitchen. So until the rain decides to let up, you know where to find me…

Tom Kha Gai (Thai Chicken Coconut Soup)

I don’t know if this soup is authentically Thai, but I do know that it is exotically wonderful and deceptively easy to make. It has a kind of restorative, life affirming quality about it and definitely borrows from the Thai palate, perfectly infusing the flavors of coconut, chili, lime and lemongrass. It’s the kind of soup you can make mid-week when you’re stressed out, hating life and the weekend seems nowhere in sight. Think of it as a vacation for your taste buds.

Serves 4

1 quart chicken stock
2 cloves garlic, smashed
1 (2- inch) piece of fresh ginger, peeled and sliced
2 slices Galangal root*
3 Kaffir lime leaves**, torn
2 stalks lemongrass, white part only, sliced in half lengthwise
1 teaspoon sugar
2 boneless, skinless chicken breasts
2 (13 ounce) cans coconut milk
1 to 2 teaspoons sambal oelek (Asian hot chili paste), or to taste
1 ½ tablespoons fish sauce (nam pla or nuoc nam)
½ teaspoon turmeric
1 medium carrot, peeled & shredded
8 ounces button mushrooms, halved
Freshly squeezed juice of 2 limes
4 scallions, thinly sliced on an angle
Fresh cilantro, chopped for garnish

Place the chicken stock, garlic, ginger, Galangal root, lime leaves, lemongrass and sugar in a large stock pot or Dutch oven and bring to the boil. Add the chicken breasts, reduce heat and simmer gently until chicken is just cooked through, about 12 minutes. Fish the chicken out of the pot and allow it to cool a bit on a cutting board.

Meanwhile, remove the Galangal root, lemon grass, garlic and lime leaves from the broth and discard. Stir in the coconut milk, sambal, fish sauce, turmeric, carrots, mushrooms, and lime juice. When the chicken is cool enough to handle, cut it into rough and tumble chunks or shred it with your fingers and add it back to the pot. Heat the soup through gently to soften the carrots but don’t bring back to the boil. Add the scallions and ladle into individual bowls and garnish with chopped cilantro.

*Galangal root can be found in Asian markets in most cities. If you can’t find it, feel free to omit it from the recipe.

**Kaffir lime leaves can also be found in Asian markets. If you can’t find it substitute the zest of a lime instead. I buy extra when I’m at the Asian market and store them in a ziplock bag in my freezer. They keep for months!

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Holiday Eggnog Cheesecake

It's Eggnog. It's cheesecake. It's perfect for the holidays. Enough said.

Serves 8 to 10

FOR THE CRUST
2 cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

FOR THE FILLING
3 (8 oz.) packages cream cheese, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
3 tablespoons all-purpose flour
1 cup best-quality eggnog
2 Tablespoons brandy, dark rum, or Cognac
1½ teaspoons freshly grated nutmeg

FOR THE WHIPPED CREAM
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
¼ cup granulated sugar
½ teaspoon freshly grated nutmeg

Preheat oven to 325 degrees.

Pour graham cracker crumbs into a 9 inch-diameter springform pan; add butter and stir to mix. Press mixture evenly over bottom and ½ inch up side of pan. Bake crust for 10 minutes. Remove from oven and cool completely. Increase oven temperature to 425 degrees.

In the bowl of a freestanding mixer with paddle attachment, beat cream cheese and sugar on medium speed until smooth. Add vanilla extract and mix until incorporated. Add eggs 1 at a time, beating well after each addition and scraping down inside of bowl as needed. Mix in flour, eggnog, brandy, and nutmeg until just incorporated. Pour batter into cooled, crust-lined pan and bake for 10 minutes. Reduce oven temperature to 250 degrees and bake for 35 to 40 minutes, or until cake has a slight jiggle in the middle, and is slightly firm to the touch.

Run a thin-bladed knife between cheesecake and pan rim. Put cheesecake on a rack and let cool completely. Cover and chill until cold, at least 3 hours.
Remove pan rim. If any moisture has collected on cake, gently blot dry with a paper towel. Cut cake slices with a serrated knife, running knife under hot water and wiping clean after each slice.

To whip the cream; in a small bowl, whisk together cream, vanilla and sugar until medium peaks form. Dollop whipped cream onto cheesecake and dust with remaining ½ teaspoon nutmeg.

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That's the Spirit! The 10 (Unbreakable) Commandments of the Holiday Cocktail Party

Attention all you cosmo swilling hipsters: The chic cocktail party is back in a big way! While it’s true there are a few modern twists to consider, the cocktail party seems to be enjoying a renaissance of sorts. And what better time to throw one than with the festive holiday season upon us?

The cocktail party is a great way to entertain a large group without breaking a sweat. They’re much easier to pull off than a dinner party and so much more fun! While cocktail parties are meant to be more loose and casual than a sit down affair, there are a few key things to remember that will guarantee your soiree is a smash.

Commandment #1: Send invites early!

At least 3 weeks before your party if possible. It’s a busy season for everyone and you want to give your friends (and yourself) time to plan. Cocktail parties, unlike those wild college keggers, have a beginning and ending point, usually about 2 hours in length between 6PM and 10PM. Be sure to specify times on your invitations.

Commandment #2: Invited guests: pay attention!

If you have been invited to a holiday party and have been asked to RSVP, DO IT! The sooner the better. As a host there is nothing more maddening than not knowing how many people are actually coming to your party and having unexpected last minute arrivals. While the old adage “the more the merrier” is always true, be a gracious guest and let the host know in advance that you’re coming. That way there will be enough food and drinks for you and your entourage.

Commandment #3: Use some decorating cents!

You don’t have to spend a fortune or 3 days decorating for a party, but you want it to look like you put some effort into it. Start by clearing away the clutter (that’s what closets are for!) to make way for guests. Decide on a place to stash coats and bags as guests arrive. Fresh flowers are always a good idea. Create a festive mood by choosing a lively color scheme for table tops, plates and napkins. Streamlined strands of inexpensive white lights add a beautiful touch to a room. Don’t forget the bathroom! Scented candles, an elegant bottle of hand soap, extra toilet paper and a basket of high-quality napkins or paper towels make guests feel pampered.

Commandment #4: Lighting is everything!

You’d be surprised how many people forget about this all important detail. There are a few simple things you can do to transform your living room into party central: Invest in inexpensive dimmers for your lamps. If that’s not an option, try pink light bulbs. Don’t laugh! You’ll look hotter, trust me. Man discovered fire so take advantage of it! Candles are a quick way to lend a warm glow to a party. Try placing loose clusters of votives around the room. Remember, there’s a reason why bars are dark and swanky lounges have so many candles everywhere. It’s sexy, makes everyone look better and no one wants to feel like they’re partying in a supermarket!

Commandment #5: Music moves your party!

So do put some serious thought into your soundtrack. A few days ahead put together your iPod playlist or make mix cds. Keep the energy up and don’t be afraid to mix genres, but make sure the mood of the songs blend well together. See to it that the music isn’t too loud or too soft. You don’t want guests screaming to talk to each other. On the other hand, make sure they’re not straining to hear “Grandma Got Run Over by a Reindeer,” either. Which reminds me: Christmas music is fine, but please don’t play it all night long. We’ve all been forced to listen to it in every retail store since late October, so give your guests a break.

Commandment #6: Break the ice!

Make sure your guests have a drink in their hand no more than five minutes after they arrive. For many, socializing with a room full of strangers can be more stressful than being Sarah Palin in that recent Oprah interview! The simple act of holding a drink gives them a “prop” and something to do with their hands. As the host it’s your job to ease them in by introducing them around to those they haven’t met and point out an interest or a hobby they may have in common.

Commandment #7: Keep ‘em moving!

The entire point of a cocktail party is to mingle. To encourage that behavior, set up your bar and your buffet table on opposite ends of the room (or in a different one all together). That way you don’t end up with traffic jams and a huge cluster of people in one spot. Also, sitting down is a “no no!” To keep the energy up and the party moving only provide half as many seats as you have guests. Besides, we all look thinner and more elongated when we stand.

Commandment #8: No more than a mouthful!

This may sound obvious, but since it’s a cocktail party (which implies: drink in hand at all times) you only have one hand free for noshing. To that end, make sure that the food you choose to serve can be eaten accordingly. You’d be shocked at how many would-be-hosts never consider this detail. I actually went to a cocktail party once where the host served a spiral cut ham! Now don’t get me wrong, I’m all about a good Honeybaked, but there weren’t even eating utensils provided. Hello! Think it through, people. The rule is simple: One-handed, bite size (okay, maybe two bites!) morsels that can be handled gracefully while sipping a festive Pomtini (see recipe below).

Commandment #9: Make your party DIY!

Have bottles of wine at the ready, along with beer and sodas (for the designated drivers) chilling on ice. Set up the bar with pre-made pitchers of your party’s signature drinks (I always choose 2 and keep more on standby), along with a big bucket of ice, cocktail shakers and drink garnishes. This is a great way to get guests involved in the party and not get stuck playing mixologist all night. Just be sure to replenish pitchers and ice as they dwindle. Multiply number of guests times 3 to determine how many glasses you’ll need.

Commandment #10: Be a guest at your own party!

This is perhaps the most important commandment of all. It’s show time so no more stressing about the little details! You’ve invited people you love. You’ve taken care of every detail. Everything looks amazing. Take a deep breath before you open the door to your first guest. Pour them (and you) a well-deserved cocktail and go mingle. Happy Holidays!

Sugared & Spiced Nuts

Serves a party

1 ½ pounds whole, unsalted almonds (or your favorite nut)
½ cup granulated sugar
¼ cup water
½ tablespoon dried grated orange peel (available on spice aisle)
¼ teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
Pinch of nutmeg

In a large, heavy skillet over high heat, combine the sugar, water, orange zest, cinnamon, ginger, cloves and nutmeg. Bring to the boil and stir until sugar dissolves. Add the nuts to the pan and stir to coat evenly. Continue to stir until all the liquid has evaporated. Spread nuts on a parchment lined sheet pan and allow to cool.

Cheeseburger Sliders

Makes 24

FOR THE BUNS
2 (11 ounce) packages refrigerated crusty French bread dough (Pillsbury brand)
1 large egg yolk plus one tablespoon water lightly beaten, for egg wash
2 tablespoons sesame seeds

FOR THE BURGERS
2 to 3 tablespoons good olive oil, for pan searing
2 large egg yolks, lightly beaten
2 tablespoons steak sauce
1 ½ tablespoons Montreal Steak Seasoning
1 ½ pounds ground sirloin
6 slices deli-style sharp cheddar cheese, each cut into 4 equal squares
4 small plum tomatoes, thinly sliced
Green leaf lettuce, torn to fit the burgers

FOR THE SPECIAL SAUCE
¼ cup good quality mayonnaise
¼ cup ketchup
Kosher salt & freshly ground pepper, to taste

Preheat the oven to 350 degrees.

Line a sheet pan with parchment paper and set aside. Cut each package of bread dough into 12 equal pieces and roll each piece into a ball about the size of a “golf ball.” The elasticity of the dough makes it a bit of a struggle to keep it round. You may have to beat it into submission. Don’t be afraid to show it who’s boss. Place the newly subservient dough on prepared sheet pan and brush with the egg wash and sprinkle with sesame seeds. Bake in the center of the oven for 22 to 24 minutes until golden brown. Remove to a rack and cool completely.

Preheat olive oil in a medium skillet over medium-high heat until hot.

Meanwhile, to make the burgers, whisk together the egg yolks, steak sauce and grill seasoning in a medium bowl and add the ground sirloin. Gently combine with your fingertips being careful not to overwork the meat. Using approximately 2 tablespoons of the meat mixture, carefully roll into meatballs and press between your palms to flatten into a small patty. Pan sear until cooked through to desired doneness, about 3 minutes on each side. Place a piece of cheese on each patty and tent loosely with a piece of foil to melt cheese.

To assemble the burgers, cut each bun in half crosswise and place a teaspoon sized dollop of the special sauce on the bottom of each. Top with the hamburger patty, tomato slice, a piece of lettuce and the bun top. Skewer each mini cheeseburger with a festive toothpick to hold together and serve immediately.

Ham & Fontina Mini Frittatas

Makes 24

Nonstick (butter flavored) cooking spray, for muffin pans
¼ pound smoked deli ham, finely chopped
¼ cup Fontina cheese, finely grated
3 tablespoons fresh chives, chopped
8 large eggs
2 tablespoons heavy cream
Kosher salt & freshly cracked black pepper, to taste

Preheat oven to 375 degrees.

Spray the muffin pan(s) lightly with nonstick spray. In a small bowl lightly toss together the ham, cheese and chives. Fill each muffin cup with the ham and cheese mixture dividing evenly. In a 4 cup glass measuring cup, whisk together the eggs and the cream and season with salt and pepper. Pour the egg mixture into each cup until just even with the rim. Bake until frittatas are set, 10 to 12 minutes. Serve warm or at room temperature.

Chicken Satay with Spicy Peanut Dipping Sauce

Serves 4

FOR THE CHICKEN
½ cup coconut milk
1 tablespoon fish sauce (nam pla or nuoc nam, available on Asian aisle of grocery store)
2 tablespoons freshly squeezed lime juice
2 teaspoons sambal (hot chili paste, available on Asian aisle of grocery store)
1 teaspoon brown sugar
1 tablespoon fresh cilantro, chopped
2 tablespoons fresh ginger, finely grated
½ teaspoon ground turmeric
Kosher salt and freshly ground black pepper, to taste
1 pound chicken tenders
Bamboo skewers, soaked in water

FOR THE DIPPING SAUCE
1 cup smooth natural peanut butter, well stirred
½ cup chicken stock
1/4 cup unseasoned rice vinegar
3 tablespoons dark brown sugar
2 tablespoons tamari soy sauce
2 tablespoons fresh ginger, grated
2 teaspoons sambal (hot chili paste)
1 teaspoon turmeric
1 tablespoon dry roasted unsalted peanuts, chopped, for garnish

In a medium bowl combine the coconut milk, fish sauce, lime juice, sambal, brown sugar, cilantro, ginger, turmeric and season with salt and pepper. Pour marinade over the chicken tenders in a heavy gallon sized Ziplock bag, which in my opinion is the easiest and best way to marinate meat. Marinate for at least 30 minutes at room temperature, or even better for several hours in the refrigerator. The longer the meat swims in the marinade the more flavorful it will be.

Meanwhile, in a small bow, whisk together the peanut butter, chicken stock, rice vinegar, brown sugar, tamari, ginger, sambal and turmeric. Garnish with chopped peanuts.

Preheat an indoor grill pan or outdoor grill to high.

Thread the chicken tenders onto the bamboo skewers and grill until chicken is cooked through, about 2 to 3 minutes per side. Serve immediately with spicy peanut dipping sauce.

Salt-Roasted Shrimp with Scampi Dip

Serves 8

1 (4-pound) box rock salt
16 uncooked, unpeeled large shrimp
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1/2 cup (1 stick) unsalted butter, chilled, diced
Kosher salt & Freshly cracked black pepper, to taste
1 tablespoon Italian parsley, chopped

Preheat the oven to 500 degrees.

Spread salt in 13x9x2-inch baking dish. Arrange shrimp in single layer on top of salt. Roast shrimp on salt until just opaque in center and shells are pink, 6 to 7 minutes. If you're unsure of the shrimps doneness, simply cut into one and be sure that it's lost its glassy middle.

Bring the wine, lemon juice, and garlic to a boil in a medium saucepan over medium-high heat until liquid is reduced to 1 tablespoon, about 10 minutes. Remove from heat. Add a few pieces of butter; whisk until creamy. Return pan to low heat. Add a few more pieces of butter; whisk until smooth (do not let mixture boil). Continue whisking in butter, a few pieces at a time. Stir in parsley; season with plenty of salt and pepper. Let stand while shrimp finish cooking.

Transfer sauce to bowl and serve shirmp on a fresh bed of rock salt for presentation.

Smoked Salmon Blinis

Serves 8

1 package of good quality smoked salmon, thinly sliced
1 package frozen blinis (available at gourmet markets and in SoCal, Gelson’s)
½ cup crème fraiche or sour cream
Fresh dill or chives, chopped, for garnish

Preheat the oven to 400 degrees.

Arrange the blinis in a single layer on a baking sheet. Bake according to package directions for 4 minutes. Allow the blinis to cool slightly and top each one with a small dollop of crème fraiche, a piece of smoked salmon and garnish with a sprig of fresh dill. Serve immediately.

Pomtini

Serves 1

3 ounces good vodka
3 ounces pure pomegranate juice
1 ½ ounces triple sec
1 ½ ounces freshly squeezed lime juice
2 tablespoons simple syrup*

Pour vodka, pomegranate juice, triple sec and lime juice into a cocktail shaker. Tumble in a handful of ice and shake vigorously. Strain into a chilled martini glass and let the party begin!

*Simple syrup is incredibly, well, simple to make. Combine 1 cup of granulated sugar with 1 cup water. Bring to the boil, stirring until sugar has dissolved. Allow to cool and store in the refrigerator.

Green Apple Martini

Serves 1

3 ounces good vodka
3 ounces Apple Pucker
1 ½ ounces sweet & sour mix
1 ½ ounces 7-Up
Green apple, thinly sliced, for garnish

Pour vodka, Apple Pucker, sweet & sour and 7-Up into a cocktail shaker. Tumble in a handful of ice and shake vigorously. Strain into a chilled martini glass and float a thin slice of green apple on the top. Cheers!

VARIATION:
Caramel Apple Martini: Add 1 ½ ounces of caramel flavored syrup to the mix before shaking.

For a little extra color add a splash of grenadine syrup after straining into the glass, but don’t stir! Otherwise, you’ll just end up with a mottled mess. The syrup will settle to the bottom and add an extra layer of color and flavor. Garnish with a maraschino cherry.

Mini Cookies & Milk Shots

Serves 12

1½ cups cold milk
Assorted mini cookies (Oreo, Nutter Butters, Milano, Chocolate Chip, etc.)

Fill 2 ounce shot glasses with milk and place on a tray next to mini cookies. The perfect sweet ending to a holiday cocktail party.

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The Beauty of the Feast: How to Cook Thanksgiving Dinner at Competition Level, even if you Burn Water!

Thanksgiving conjures up two thoughts for me: one of warm, fuzzy splendor and one of sheer panic. The first: a beautiful feast lovingly prepared and spread out on gorgeous, crisp linens, the turkey itself the regal, bronzed centerpiece of a relaxed and wonderful day spent with family and friends, while the aroma of perfectly spiced pumpkin pie floats through the house. It’s too idyllic for words, like something out of a Norman Rockwell painting.

Then, of course, the record scratches in the soundtrack of my mind and I quickly come crashing back to reality and remember what it’s really been like so many Thanksgivings before: Me, standing in the midst of chaos, panic-stricken, with giblet gravy splattered across my shirt, the smoke alarm going off, me trying to cook (or rather, trying not to burn) a picture-perfect meal for a house full of eager and hungry guests. All the while I’m fending off hyperventilation and a full-blown anxiety attack that leaves me teetering on the verge of a nervous breakdown, wandering the streets, all wild-eyed and whacked, babbling incoherently about mashed potatoes gone horribly wrong! It’s enough to make me vow never to put myself through that again. I need a stiff drink just thinking about it!

But inevitably the next year rolls around, and like childbirth (so I’m told) I forget the agony of the past, telling myself it wasn’t quite as bad as I remember. After all, no one was hurt! And before I know it, I find myself pondering this year’s Thanksgiving menu once again. This time, however, unwilling to let history repeat itself, I’m applying an altogether different plan of attack.

Like so much in life, the key to a successful Turkey Day lies in planning ahead. So this year I’m starting early in both the planning and preparation. I'm not doing an entire turkey, instead, I'm sticking to the breast. It's everyone's favorite anyway. Then, on the day of, there is little more to do than roast the turkey breasts, light a few candles, and eat myself into a tryptophan-induced coma. My game plan is simple as long as I (and you) remember three things:

1) Choose a foolproof menu that can (mostly) be made ahead

2) Let go of impossible standards of perfection, and

3) Always remember, it’s not life or death so make it fun.

Menu

Cranberry Kir
Union Square Café Rosemary Cashews
Wild Mushroom & Barley Soup
Herb Stuffed Turkey Breasts with Pan Gravy
Savory Herb & Gruyere Strata
Vanilla-Scented Cranberry Sauce
Steam-Sautéed Green Beans with Caramelized Shallots
Yukon Gold & Sweet Potato Gratin
Pumpkin Gooey Butter Cake with Cinnamon Whipped Cream

A (Mostly) Do-Ahead Thanksgiving Day for Eight

Up to one week ahead: Order the turkey breasts from the grocery store or butcher. Shop for nonperishable food items, beverages, and decorative elements like candles. Make rosemary cashews and store in an airtight container. Don't eat them all! Make iPod playlist for guests.

2 days ahead: Pick up the turkey breasts and other groceries; make the soup and the cranberry sauce.

1 day ahead: Caramelize shallots, wash and trim green beans, make Savory Herb & Gruyere Strata, Whip Cream, set table.
Thanksgiving morning: Choose a sassy outfit for yourself. Take a deep breath and relax. You can do it!

2 hours ahead: Prepare, stuff, and roast turkey breasts. Bring cranberry sauce to room temperature.

1 1/2 hours ahead: Make potato gratin; bake along with the strata while turkey breasts are resting.

30 minutes ahead: Gently reheat soup.

15 minutes before guests arrive: Turn on music, light the candles, pop the champagne cork, put out cashews, and steam sauté green beans.

The rest of the day: Relax and give thanks.

Cranberry Kir

2 bottles good-quality champagne, well chilled
1 Bottle of pure cranberry juice Fresh cranberries for garnish

Fill a tall champagne flute 3/4 full with champagne. Top off with a splash of cranberry juice and garnish with cranberries. Cheers!

Union Square Café Rosemary Cashews

1 pound dry roasted whole cashews, unsalted
1 tablespoon unsalted butter, melted
1 teaspoon kosher salt
2 Tablespoons fresh rosemary, finely chopped
1 tablespoon dark brown sugar
1/2 teaspoon cayenne pepper, or to taste

Preheat oven to 350 degrees.

Spread the cashews out on a sheet pan and toast them in the oven for about 6 minutes until they begin to smell nutty and take on a bit of color. Meanwhile, in a large bowl combine the melted butter, salt, chopped rosemary, brown sugar, and cayenne pepper. Stir to combine. When the cashews come out of the oven toss them thoroughly with the butter mixture to coat. Serve warm.

Wild Mushroom & Barley Soup

Serves 8

2 ounces dried porcini mushrooms
3½ cups hot tap water
¼ cup good olive oil
1 medium onion, chopped
2 medium carrots, peeled and diced
2 ribs celery, diced
1 fresh bay leaf
1 pound crimini mushrooms, cleaned* and sliced
2 teaspoons fresh thyme, chopped
Kosher salt & freshly cracked black pepper, to taste
1 quart beef stock
½ cup pearl barley
¼ cup flat-leaf parsley, chopped

In a medium bowl, soak porcini mushrooms in hot water for 20 minutes. Meanwhile, in a large stock pot or Dutch oven, heat the oil over medium heat and sauté the onion, carrots, celery and bay leaf until softened, about 5 minutes. Add the crimini mushrooms and the thyme. Cook until the mushrooms soften and give off their liquid, about 5 or 6 minutes. Season with salt and pepper, to taste.

Fish the porcini mushrooms out of the soaking liquid with a slotted spoon and chop roughly. Strain the liquid through a fine mesh sieve or a piece of cheesecloth to catch any grit that has collected on the bottom of the bowl. Add the soaking liquid to the pot along with the beef stock and barley. Bring to a boil, reduce heat to a gentle simmer until the barley is tender, about 40 minutes. Stir in the parsley and serve immediately.

*Never run mushrooms under water. They’re like little sponges and will soak up all that liquid and become waterlogged. Simply wipe them with a damp cloth, or dust them off with a pastry brush.

Herb-Roasted Turkey Breasts with Pan Gravy

Serves 4

FOR THE TURKEY

1 small onion, peeled and coarsely chopped
1 lemon, zested
12 fresh sage leaves
Large handful fresh flat-leaf parsley
3 tablespoons extra-virgin olive oil, plus more for oiling pan
1 teaspoon kosher salt, plus more as needed
Freshly cracked black pepper, to taste
6 fresh bay leaves
4 tablespoons unsalted butter
2 boneless turkey breast halves, skin on (about 2 to 2½ pounds each)

FOR THE PAN GRAVY

3 tablespoons unsalted butter

1/4 cup tablespoons all-purpose flour
1/4 cup dry white wine
2 to 3 cups chicken stock

Kosher salt & freshly cracked black pepper

1 tablespoon fresh sage, chopped

Preheat the oven to 450 degrees.

Oil a roasting pan and set it aside. Put the onion and the lemon zest into the bowl of a food processor and blitz until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste. Place 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.

Place the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from one end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and roast for 20 minutes.

After 20 minutes, baste the turkey breasts with the remaining butter, and decrease the oven temperature to 400 degrees. Roast for an additional 25 to 30 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 160 degrees.

Remove turkey breasts from the oven, transfer to a platter, cover, and let rest for 10 minutes loosely tented under foil before carving. Meanwhile, to get on with the gravy, place the roasting pan over the burner on medium heat. Melt the butter and sprinkle the flour over the pan juices, and cook, stirring, for a few minutes to make a roux. Add the wine, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the chicken stock. Bring to a simmer, and stir until thickened. Season with salt and pepper and add the sage. Slice the turkey breast on the diagonal, and serve with warm gravy.

Savory Herb & Gruyere Strata

Serves 8

¼ cup unsalted butter, plus more for buttering pan
2 shallots, sliced
1/2 cup dry white wine
6 large eggs
2 1/2 cups heavy cream
1 teaspoon kosher salt
1 teaspoon white pepper
2½ cups Gruyere cheese (about 10 ounces)
2½ cups Swiss cheese (about 10 ounces)
¼ cup fresh chives, chopped
¼ cup fresh sage, chopped
¼ cup fresh marjoram, chopped
1 pound loaf of day old French bread, cut into ½-inch pieces

Preheat oven to 350 degrees.

Liberally butter a 7x11 inch glass baking dish and set aside. Saute shallots in butter until soft. Add wine and simmer for about 3 to 5 minutes to reduce the wine. Set aside.

Whisk eggs, cream, salt and pepper in a large bowl, add shallot wine mixture. Combine the cheese and herbs together. Add all but 1 cup cheese to the egg mixture then carefully fold in the bread pieces. Allow to stand a minimum of 1 hour in the refrigerator, or up to overnight.

Pour mixture into prepared pan and sprinkle with remaining cheese herb mixture. Bake bread pudding until golden and puffed, about 40 minutes. Cool 10 minutes.

Yukon Gold and Sweet Potato Gratin

Serves 4

4 tablespoons unsalted butter, room temperature
1 cup whole milk (scant)
1 large garlic clove, peeled and crushed
3/4 teaspoon. kosher salt
1/2 teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg
3/4 pound Yukon gold potatoes
3/4 pound sweet potatoes or yams
1 1/2 cups heavy cream

Preheat oven to 425 degrees.

Liberally butter the bottom of a rectangular baking dish with half of the butter and set aside. Place a small saucepan with the milk, garlic, salt, pepper, and nutmeg over low heat while you set about peeling and slicing the potatoes. A mandoline is perfect for this, but I usually opt for a really sharp butcher knife, mostly because I'm too lazy to drag out and wash any extra equipment. Slice the potatoes about an eighth of an inch thick, discarding the smallest slices. Don't wash the potatoes after slicing them the surface starch is indispensable.

Evenly arrange the potatoes in the bottom of the baking pan, one overlapping row at a time. Layer the following row about a third of the way over the previous row. Alternate rows of sweet and Yukon gold potatoes. Continue until the baking pan is neatly paved. It should look something like a shingled rooftop.

Bring the milk to a boil, fish out the garlic clove, and pour the milk over the potatoes. Cover the pan with aluminum foil and bake in the middle of the oven for about 15 minutes until most of the milk has been absorbed. Meanwhile, set the cream over low heat and bring to a boil. Pour the cream over the semi-cooked potatoes and dot the entire surface with the remaining butter.

Continue to bake, uncovered, for another 20 to 25 minutes until the potatoes are golden brown and spotted with darker, crisp areas. The potatoes will be dotted with thickened cream, especially between the slices.Allow the gratin to rest for 10 minutes before serving.

Vanilla- Scented Cranberry Sauce

Serves 8 to 10

2 cups freshly squeezed orange juice
1 cup sugar, or to taste
2 whole vanilla beans, split lengthwise, seeds scraped out
2 (12 ounce) bags fresh cranberries

In a medium saucepan combine orange juice, sugar and vanilla beans, stir over medium heat until sugar dissolves. Add the cranberries and bring to the boil. Reduce heat and simmer until berries pop, about 10 minutes. Remove from heat and allow to cool to room temperature. Fish the vanilla bean out and scrape the seeds into the sauce and mix well. Discard the bean. Refrigerate until ready to use.

Steam Suateed Green Beans with Caramelized Shallots

Serves 8

3 tablespoons good olive oil
6 large shallots, peeled & thinly sliced
2 1/2 pounds fresh green beans, cleaned and trimmed
1/3 cup water
2 tablespoons unsalted butter, room temperature
Kosher salt & freshly cracked black pepper, to taste

In medium skillet, heat oil over low heat. Add shallots and cook, stirring frequently, for 15 minutes or until soft and deep golden brown. Don’t rush this part. It really does take about 15 minutes to develop the sugars and caramelize the shallots. Trust me, your patience will be rewarded. They key to success is low and slow.

Meanwhile, as the shallots are cooking away, get on with the green beans. In a large saucepan over high heat, combine the green beans and water. Cover saucepan with a tightly fitting lid and resist the urge to lift the lid and peek until steam begins to escape around the edges of the lid, about 5 minutes. Remove lid and sauté until beans are crisp-tender, about 2 more minutes. Remove from heat, drain and toss with the butter, caramelized shallots and season with salt and pepper. Serve immediately.

Pumpkin Gooey Butter Cake with Cinnamon Whipped Cream

FOR THE CAKE

1 package Butter Recipe Golden cake mix
1 large egg
8 tablespoons unslated butter, melted

FOR THE FILLING

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can solid pack pumpkin
3 large eggs
1 teaspoon pure vanilla extract
8 tablespoons unsalted butter, melted
1¾ cups confectioners’ sugar
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg

FOR THE CINNAMON WHIPPED CREAM

2 cups heavy cream
2 teaspoons pure vanilla extract
3 tablespoons sugar
1 tablespoon of cinnamon, or to taste

Preheat oven to 350 degrees.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the confectioners’ sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh cinnamon whipped cream.

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Winter Warmth: Soul-Soothing Comfort from the Kitchen

There are times in life when I seek solace from a harsh world purely through the means of butter, cream, and starch. Sometimes nothing else will do. It’s times like these when I just want to retreat into my shell, put on my fuzziest slippers and softest, most lived-in robe, and putter around the kitchen making something warm and soul-soothing. As clichéd as that sounds, it really is one of my guiltiest and most savored pleasures, and my preferred method of restoring balance and calm to my hectic life.

There’s something about a simmering pot on the stove that makes me feel all is right with the world. Especially when the end result is a big bowl of Hearty Winter Chili, topped with cheese and sour cream and accompanied by warm, tender corn bread, cooked the old-fashioned way in a cast-iron skillet. When I’m feeling particularly out-of-sorts, I find the meditative repetition of stirring a pan of Saffron Risotto for 20 minutes - the only way to achieve that melting creaminess - an almost Zen-like experience. Top it with juicy grilled shrimp and the dish becomes transcendent!

When I crave something just a little more exotic and worldly, but no less warming and gratifying, it has to be Indian Coconut-Chicken Curry, spiked with coriander, cumin, and creamy coconut milk. This dish can be made in minutes and tastes even better reheated the next day.

And of course, for many, the ultimate comfort food comes in the form of chocolate. Old-Fashioned Whoopie Pies have been a favorite of mine since childhood, and these dense chocolate cakes sandwiching a billowy layer of marshmallow cream are the ultimate sinful indulgence.

So the next time you need a break from the world, or just need to indulge in a little guilty pleasure of your own, you just may find it in a bowl of something warm and comforting made in your own kitchen. Lived-in robe and fuzzy slippers optional.

Hearty Winter Chili

Serves 8

FOR CHILI
3 tablespoons extra-virgin olive oil
2 1/2 lbs. lean ground sirloin
1/4 cup dark chili powder
2 tablespoons grill seasoning
1 tablespoons ground cumin
2 tablespoons Worcestershire sauce
1 to 3 tablespoons hot sauce, to taste
1 large onion, chopped
4 garlic cloves, minced
2 large bell peppers, chopped
1/2 bottle beer (about 1 cup)
1 (14-oz.) can tomato sauce
1/2 cup smoky barbecue sauce

FOR GARNISH
Sharp cheddar cheese, grated
Sour cream
Scallions, thinly sliced

In a large stock pot or Dutch oven over medium-high heat, add olive oil followed by ground sirloin. Season meat with chili powder, grill seasoning, cumin, Worcestershire, and hot sauce. Break up the meat into small crumbles as it cooks.

Add onion, garlic, and bell peppers and cook until onions are translucent and soft, about 10 minutes more. Add beer and deglaze the pan, scraping up the browned bits from the bottom of the pan and allowing the alcohol to cook off. Add tomato and barbecue sauces and bring to a bubble. Let chili simmer 15 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve with your favorite garnishes.

Hot Skillet Corn Bread with Honey Butter

Serves 10 to 12

FOR CORN BREAD
1 1/2 cups white or yellow cornmeal
1/2 cup all-purpose flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon. granulated sugar
1 1/2 teaspoon kosher salt
1/4 cup unsalted butter, melted
1 1/2 cups buttermilk
2 eggs
1 cup fresh or frozen corn kernels
2 tablespoon vegetable oil

FOR HONEY BUTTER
1/2 cup unsalted butter, room temperature
1/2 cup honey
Pinch of kosher salt

Preheat oven to 425 degrees.

In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, sugar, and salt. In a small bowl, whisk together melted butter, buttermilk, eggs, and corn, and fold into the dry ingredients, stirring until just combined.

Over high heat, add oil to cast iron skillet and heat until smoking. Quickly pour batter into the hot skillet and carefully and quickly transfer the skillet to the preheated oven.

Bake for 10 to15 minutes, or until corn bread is golden-brown around the edges and a toothpick inserted in the center comes out clean. The top should spring back when lightly pressed. Cut into wedges and serve slathered with honey butter.

Indian Coconut-Chicken Curry

Serves 6

1/4 cup vegetable oil
1 large onion, thinly sliced
4 teaspoon finely chopped garlic
4 teaspoon finely chopped ginger
2 tablespoon ground coriander
2 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1 1/2 teaspoons kosher salt
2 medium tomatoes, chopped
1/2 cup chicken stock
2 pounds boneless chicken, cut into 1 1/2-inch pieces
1/2 cup unsweetened coconut milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/3 cup chopped cilantro, for garnish (optional)
Steamed basmati rice, for serving

In a Dutch oven or enameled cast-iron casserole, heat oil, then add onion and cook until nicely browned around the edges, about 7 minutes. Add garlic and ginger and cook for 1 minute. Add coriander, cumin, turmeric, cayenne, and black pepper and stir for 1 minute. Add salt, tomatoes, and chicken stock and cook over medium-low heat, stirring constantly, until the tomatoes are softened. Add chicken and simmer uncovered, stirring occasionally, for 15 minutes.

Add coconut milk and simmer partially covered for another 15 minutes, or until the sauce thickens and the chicken is cooked. Add cinnamon and cloves and simmer another minute. Remove from heat and garnish with cilantro. Serve with steamed basmati rice.

Saffron Risotto with Grilled Shrimp

Serves 4

FOR RISOTTO
5 cups chicken stock
1/4 cup olive oil, divided
1/4 cup unsalted butter, divided
1 large shallot, minced
2 cloves garlic, minced
1 1/2 cups Arborio rice
2 pinches saffron threads
2/3 cups dry white wine
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 teaspoon kosher salt
1/2 teaspoon ground white pepper

FOR SHRIMP
1 pound large shrimp, peeled and deveined, tails on
1 teaspoon freshly squeezed lemon juice
2 tablespoon flat-leaf parsley, chopped

Preheat outdoor grill or indoor grill pan over high heat.

Heat chicken stock over medium-high heat until just below the boil. In a large sauté pan, heat 2 Tbsp. olive oil and 2 Tbsp. butter over medium heat. Add shallots and garlic and sweat until translucent, stirring constantly, about 3 minutes.

Add rice and saffron, turning to coat, and sauté until the edges of the rice begin to look slightly translucent, about 2 minutes. Add wine and cook until most of the liquid is absorbed and the pan is almost dry. Add one ladleful of hot stock, stirring constantly until liquid is almost absorbed. Continue adding stock, one ladle at a time, stirring each addition until the liquid is almost absorbed, about 22 to 25 minutes total. Stir in remaining butter and cheese and season with salt and pepper; cover.

Toss shrimp with remaining oil and season with salt and pepper. Grill shrimp until pink, opaque, and curled in on themselves, about 2 minutes per side. Spritz shrimp with lemon juice and parsley and serve over risotto.

Old-Fashioned Whoopie Pies

Makes 8 pies

FOR CAKES
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoon. baking soda
1 teaspoon kosher salt
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, softened
1 cup dark brown sugar, packed
1 egg

FOR FILLING
1 cup (2 sticks) unsalted butter, room temperature
2 cups confectioners’ sugar
1 (7 oz.) jar marshmallow fluff
2 teaspoons pure vanilla extract

Preheat oven to 350 degrees.

Line two sheet pans with parchment paper.

In a small bowl, whisk together flour, cocoa powder, baking soda, and salt. In another small bowl, stir together buttermilk and 1 tsp. vanilla.

In a standing mixer fitted with a paddle attachment, cream together 1/2 cup butter and brown sugar until light and fluffy, about 3 minutes. Add egg, scraping down the sides of the bowl to combine. Reduce mixer speed to low and alternately mix in dry ingredients and buttermilk mixture in batches, beginning and ending with flour. Scrape down side of bowl occasionally and mix until smooth.

Using a 1/4-cup ice cream scoop, drop mounds of batter about 2 inches apart on prepared sheet pans. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 12–13 minutes. Transfer cakes to a rack to cool completely.

To make the filling, cream together remaining butter and confectioners’ sugar until light and fluffy, about 3 minutes. Add vanilla and marshmallow fluff and continue beating until smooth and light, about 2 more minutes.

To assemble the pies, dollop a rounded tablespoon of filling on flat sides of half of cakes and top with remaining cakes.

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Awaken Your Senses & Help a Worthy Food Charity Win $10,000!

It's official, fall is finally here! We're almost 30 days into the brrrrr months (Septembrrrr, Octobrrrr. You get the picture) and that means, roaring fires, my favorite old robe, comfy slippers and the return of the hot breakfast.


As excited as I am for the change of seasons (okay, I admit they don't actually change much in L.A, but let me have my moment) I'm even more excited to announce that Good Bite and I have teamed up with Quaker Oats to launch the Awaken Your Senses Challenge. It's a campaign that takes the favorite food memories of twelve of the nation's top food bloggers and allows yours truly to use them as inspiration to create twelve original Oatmeal Creations. And how cool is this... America (that's you guys!) gets to vote on the winner! But wait! It gets even better...

Every two weeks, a new round of videos will be posted where you can vote for your favorite. With each round, semi-finalists will be selected.

And the best part...

At the end of eight weeks the blogger’s video with the most votes wins! And $10,000 will be donated to their favorite food-related charity! So what are you waiting for? Head to YouTube.com/QuakerTalk and vote!

A couple of behind the scenes shots from the Quaker Awaken Your Senses shoot.

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