Choose your word for 2014!

It's December, which means - it's officially time. That's right. You know you're thinking about it. What's your word for 2014? Something to inspire you? Keep you on track? Motivate you? What do you want to change, invite, explore, bring to fruition?

My word came to me early this year, but I'm holding out for January before I reveal. Share 'em if you got 'em! Hearing what you're thinking about is one of my favorite parts of this tradition. And please feel free to pass it on!

In case you're new to this, here's the deal:
It all started nearly 20 years ago at a holiday dinner. We were all sitting around the table lamenting the tradition of New Year's Resolutions. We all had them, or attempted a list, but we never managed to fulfill them and it made us feel bad. So we scrapped the whole idea. Instead, each of us came up with a single word that would set the tone for the year to come. It could be anything, it just had to inspire. The idea is that this is YOUR word for the whole year - a singular rallying cry, intention, reminder, kick in the pants, inspiring thought.... use it however you like. Live it for the year. See how you feel.

A few all time faves are above, and more can be found here.

Mike's famous post-Thanksgiving Sandwich

The Mid-West contingent was out to visit earlier this month so we decided to roast up a turkey and celebrate Thanksgiving a little early. My brother-in-law Mike was pretty excited to make up sandwiches the next day, waxing on about his special combo of cranberry sauce and avocado. I'll admit I was skeptical about the avo/cran combo, but this sandwich is a total winner. It's so simple- just bread, cranberry sauce, turkey, avocado, salt/pepper and mayo. Done! and delicious!!

Borgo's Apple Pie

Being that this is a day of giving thanks, I thought I should send a proper shout out to our dear friend Borgo for continuing to amaze us with his culinary talents. I always knew the man could cook, but baking too?! Is this crust crimped to perfection, or what? Bravo! Borgo! And Happy Thanksgiving to all!

Rosy Applesauce

Wow. Homemade applesauce. It's so easy - once you make it you'll ask yourself why you haven't been making it your whole life. And the flavor!!! We had another bumper crop of Braeburns this year so I decided to give applesauce a whirl. What could be more simple than apples, water, and a little lemon juice, cooked down and put through a foodmill? That's it. Oh - I also added a teeny bit of cinnamon. The apples were so sweet I didn't even need to add sugar. Double bonus - the beautiful rosy tint comes from leaving the skins on. Who knew? And less work to boot.

Percolating on Words for 2014!

Alright peeps! It's time. A couple of you have already been thinking about your word for 2014 and I just love how this tradition has caught on. I've got a couple of potential themes swirling in my head, but still have a ways to go on honing in on "the word". 

For those of you new to this idea - here's a bit of history.

My word this year was juicy and it's definitely been a juicy year - just not exactly in the way I had thought it would be. Note to self: be careful what you wish for! In case you're looking for a little inspiration, check out some of my favorites from earlier this year. As always, please feel free to comment, email me your thoughts and share with friends. 

Happy birthday O!

Otis turned three this month- so we thought we'd celebrate by taking him to one of his favorite places to do one of his favorite things. I never get tired of seeing him run full-out with endless "fetch madness" excitement. Happy birthday sweet boy. Woof!

Double P!

She's here! Niece #5 - Penelope Josephine - arrived on October 17, joining her sister Paloma in the "starts with a P" department. She's just perfect. Can you blame me for not wanting this visit to end?

Salmon in Lemon Brodetto with Pea Puree

I know this blog probably makes it seem like we eat rich and decadent food all the time, but those are the dishes that seem worth writing about (and secretly - I'm gonna blame my sausage-loving hubby for all transgressions). Fish does enter our landscape now and again. Usually we grill out, but last night, we were feeling a little fancy. This recipe is by Giada de Laurentiis from a gem of a cookbook put out annually by the editors of Food & Wine magazine (look for Vol 12). 

The pea puree makes the dish and is also wonderful on crostini. You can also grill the salmon instead of pan frying if you prefer.

Salmon in Lemon Brodetto with Pea Puree
serves 4

Lemon Brodetto
2 tablespoons olive oil
1 shallot, diced
2 lemons, one zested and both juiced
2 cups chicken stock
1 tablespoon chopped fresh mint leaves

Pea Puree
2 cups (one small bag) frozen peas, thawed 
1/4 cup fresh mint leaves
1 garlic clove
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese

Salmon
1/4 cup olive oil
4 (4-6 oz) salmon fillets
Kosher salt and freshly ground black pepper

Make the brodetto:
Warm olive oil in a medium saucepan over medium heat. Add the shallot and sauté until tender, about 7 minutes. Add the lemon zest and juice, and the broth. Bring to a simmer, cover, and keep warm over low heat.

Make the pea puree:
Combine peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the extra-virgin olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside. 

Make the salmon:
Warm the olive oil in a large, heavy skillet over high heat. Season the salmon fillets with salt and pepper. Sear the salmon on one side until a golden crust forms (4-5 minutes). Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

Assemble:
Stir the tablespoon of chopped mint into the lemon brodetto and divide among 4 shallow bowls. Place a large spoonful of pea puree in the center of each bowl. Place a salmon piece atop each mound of pea puree and serve immediately.

Pasta with Spicy Broccoli & Cauliflower

This pasta recipe is from Zuni (surprise, surprise) and it's fantastic. The secret is getting the broccoli carmelized and the bread crumbs add an amazing crunch!

Pasta with Spicy Broccoli & Cauliflower

From Zuni Cafe Cookbook by Judy Rogers

Serves 4 to 5

1 cup fresh, soft bread crumbs (about 2 oz), made from crust-less, slightly stale, chewy, white peasant-style bread

3/4 cup mild-tasting olive oil

12 ounces broccoli, trimmed, with a few inches of stem intact

12 ounces cauliflower, leaves removed and stem end trimmed flush

Salt

1 generous tablespoon capers, rinsed, pressed dry between towels and slightly chopped

1 pound penne, spaghetti, orecchiette, fusilli or medium shells

1 tablespoon chopped salt-packed anchovy fillets (4 to 6 fillets) (optional)

6 small garlic cloves, coarsely chopped

1/2 teaspoon fennel seeds, lightly pounded in a mortar

4 to 8 pinches dried chili flakes

1 tablespoon tightly packed, coarsely chopped flat-leaf parsley

4 to 5 tablespoons coarsely chopped pitted black olives such as Niçoise, Gaeta or Nyons (rinsed to remove excess brine)

If using bread crumbs, preheat oven to 425º.

Toss bread crumbs with 2 teaspons oil, spread on baking sheet and bake for about 5 minutes, until golden. 

Slice broccoli and cauliflower 1/8 inch thick, and generally lengthwise. Most of the slices will break apart, yielding a pile of stem pieces, tiny green broccoli buds, loose cauliflower crumbs and a few delicate slabs with stem and flower both. Don't worry if the slices are uneven - that will make for more textural variety.

Warm about 1/4 cup of the oil in a 12-inch skillet over medium heat. Add most of the sliced broccoli and cauliflower, conveniently leaving the smallest bits behind for now. (They'll burn if added too soon.) The oil should sizzle quietly. Swirl the pan and leave the vegetables to cook  until you see the edge bits browning (about 3 minutes). Salt very lightly and toss or stir and fold gently. Add a few more spoonfuls of oil and scrape the remaining bits of broccoli and cauliflower into the pan. Add capers and swirl gently. Continue cooking over medium heat until edges begin to brown, another few minutes, then give the pan another stir or toss. Don't stir too soon or too often - or you will get a homogenous steam pile of vegetables instead of a crispy, chewy one. 

Meanwhile, drop the pasta in to 6 quarts of boiling, salted water. Stir, and cook al dente. Set a wide bowl or platter on the stovetop to heat.

Once the mass of broccoli and cauliflower has shrunken by about a third and is largely tender, reduce the heat, add another few spoonfuls of oil, and scatter the chopped anchovy, garlic, fennel and chili over all. Give the vegetables a stir. Cook for another few minutes, then add the parsley and olives. Taste - every flavor should be clamoring for dominance. Adjust as needed.

Toss with the well-drained pasta and garnish with warm, toasted bread crumbs.

Clownin' around

I'm very proud to report that Otis (aka "The Great Tootinski") recently graduated from "clown school". Yup. You read that correctly.

We were looking around for training class and our friend Sandra suggested we try Canine Circus School. Who could resist a class with a name like that? Francis is an amazing trainer/ring-master and Otis just loved it. I mean really - what dog wouldn't love eating hot dogs for an hour while learning how to sit pretty. We had a blast and I highly recommend the class!!! 

We set up this "class photo" on the last day. Surprisingly, Otis didn't mind getting dressed up for the occasion. Don't they all look so very adorable and obedient? (L to R: Bella, Henry, Chief and Otis)

How do you get a bunch of dogs to sit patiently until you can grab a good photo? Here's a sneak peek of the hot dog treating bonanza that took place just before the shot was taken.

We're looking forward to Circus 1.5!

Pepo's Birthday Chimay-Glazed Short Ribs

When I told Pepo I was going to cook my way through the Zuni Cafe Cookbook, he jumped up and down and promptly opened the book to this recipe, declaring it his "birthday meal". Oh me, oh my! This is definitely decadent and just perfect for a special occasion. 

True to form, we went for gold serving them alongside buttermilk mashed potatoes and chard (the greenery - just to make ourselves feel better about the rest of the meal). The mustard is brilliant as a last step and totally makes the meal.

Short Ribs Braised in Chimay Ale

From Zuni Cafe Cookbook by Judy Rogers

Serves 4

About 2-1/2 pounds short ribs, cut across the bone into 2-inch wide bands (have the butcher do this for you)

Salt

1 to 2 tablespoons mild-tasting olive oil

1-1/2 pounds yellow onions (about 3 medium), sliced 1/4 inch thick

2 bay leaves

A few whole white peppercorns

A few sliced dried wild mushrooms, rinsed in warm water and coarsely chopped (optional)

Up to 1 cup Beef Stock or Chicken Stock

Up to 1 cup Chimay ale or similar Belgian-style ale or a mellow porter or stout

About 1/4 cup Dijon mustard

Trim and season the ribs:

(for the best flavor and succulence, do this step 1 to 2 days in advance, or at least a few hours ahead):

Trim most of the fat from the short ribs, but leave silverskin and touch sheathing around the bones intact. This will help keep meat succulent and will give body and character to the braise. Salt evenly all over (we use a scan 3/4 teaspoon sea salt per pound of meat). Cover loosely and refrigerate

Cook the ribs:

Warm the oil in a 3-quart sauté pan over medium heat. Wipe the pieces of meat dry. Brown the short ribs evenly and gently on the three meaty sides, about 4 minutes per side. Pour off excess fat.

Rearrange the meat bone side down in the pan. Add the onions, bay, pepper-corns, optional mushrooms, and equal parts stock and ale, porter or stout to come to a depth of about 3/4 inch. Bring to a simmer, cover and cook over low heat, until fork-tender, about 2 to 2-1/4 hours. (You can cook the braise in a pre-heated 300º oven if you prefer.) Check two or three times to make sure the liquid is barely simmering, and turn each piece of meat each time you check. When the meat is done, uncover, prop the pan at a slight angle, and leave to rest for about 5 minutes. 

Mustard topping/under the broiler:

Turn on the broiler.

Skim the fat that has collected at the lower side of the pan. Taste the juice and simmer as needed to concentrate the flavor. Salt as needed. Make sure each piece of meat is bone side down, then brush or smear the tops with the mustard. Set the pan under the broiler, about 5 inches form the element, to brown the mustard and glaze the surface of the onion stew, about 5 minutes.

Serve the short ribs very hot, mustard plaster up, with a spoonful of the syrupy sauce and onions.

The sweetest birds!

I bought this dresser on the sidewalk in Noe Valley over 20 years ago. Given my "single-girl-just-finding-her-way-in-the-city" status, it was definitely a splurge at the time and I distinctly remember the woman who sold it to me refusing to bargain because she was happy to keep it for herself. 

I can't say I blame her. I've kept it all these years because it's just the sweetest piece and the perfect size. And of course now, it's also a nostalgic reminder of my bachelorette days. It had seen me through a few moves and gotten a big banged up, so I decided it needed a refresh - and painted it a dark navy blue. But the best part is the knobs. Pepo offered to paint them for me and we quickly settled on a bird theme. Just a little bit of quirk always works wonders. Aren't they the cutest? I don't know which bird I like best!

Green Pozole with Chicken

We were feeling like stewy/soupy comfort the other day and when I opened the pantry, I saw a lonely can of hominy sitting there on the shelf. It inspired me to make Pozole and I can't believe I haven't tried it before. 

Here's the recipe from Epicurious. After reading through the comments, I think I'll try using dried hominy next time. This is so good - I can see why the "will make it again" rating is 100%!

A very special project

Today is my dear friend Mandy's birthday. Our friendship dates back to 8th grade and over these many I've come to be known for being that crazy friend that calls at an ungodly hour to make sure I'm the first to wish her a happy birthday every year. So - I'm thinking extra sweet thoughts about her this morning.

After Father's Day this year, Mandy mentioned that she still had all of her late dad's old ties and I instantly thought it would be so sweet to feature them in a quilt. I'm not exactly sure where I'm headed with this one, but I'll definitely be thinking of him as I make it. 

Happy Birthday Mandy!

Toasted Bread Crumb Salsa

It was our anniversary on Saturday, so we decided to fire up the grill and make some lamb "lollipops" to celebrate. Inspired by my crazy project of cooking my way through Zuni, B decided to pitch in and make this recipe. We've had it over lamb and roasted pork tenderloin and it was delicious on both!

Toasting the breadcrumbs slowly makes them extra crispy. I was surprised they were still very crunchy even the next day. Judy recommends this salsa "on simple grilled food such as skirt steak, game birds, radicchio or leeks. It's delicious with warm roast beef or tossed with cold roasted chicken or warm green beens."

Toasted Bread Crumb Salsa
Makes 1 1/4 cups

2 ounces fresh, soft bread crumbs (about 1 cup) made form slightly stale, crustless, chewy white peasant-style bread
1 tablespoon mild-tasting olive oil
1 to 2 teaspoons chopped salt-packed anchovy fillets (2 to 4 fillets)
1 teaspoon fresh thyme leaves, barely chopped
1 tablespoon capers, rinsed, pressed dry between towels and barely chopped
1 tablespoon finely diced shallot (about 1 medium shallot)
1 cup extra-virgin olive oil
About 3 tablespoons Champagne vinegar, or white wine vinegar
Salt and freshly cracked black pepper

Preheat the over to 275º

Very gently knead the bread crumbs together with the 1 tablespoon olive oil and spread in a thin even layer on a baking sheet. Bake until the crumbs are the color of strong tea, about 30 minutes. Don't try to rush this step; if the crumbs are not dry enough, the salsa will go soggy in minutes. You should get a scant 2/3 cup very hard crumbs. Cool completely.

Stir together the anchovies, thyme, capers, shallot, extra-virgin olive oil, vinegar and salt and pepper to taste. Combine this base with the crisp bread crumbs about 10 minutes before serving, then taste and add more of any of the ingredients if you like. The salsa should be brightly flavored and juicy. Stir and taste again just before serving.

Happy anniversary Otis!

It's hard to believe that we adopted Otis a year ago today. I still remember meeting him for the first time - after the excitement of greeting us was over, he hopped right up onto the couch between us and put his head in my lap. That was pretty much it for us.

Still, we asked a lot of questions and wanted to be sure he'd be the right fit. I don't think we could have found a better match! Mostly - he's a huge hunk of love - which was definitely on our list of criteria because let's face it, snuggling is important. We're forever grateful to our friend and trainer Sandra who helped guide us in looking for other important clues about his temperament.

Each day he seems to get softer and sweeter and more wonderful as he's settled into our family. We are also ever so thankful to his "grandma" Evie and to GGLR for helping us make this wonderful connection. 

Here's to many sweet years ahead! Woof!

Chicken Braised with Figs, Honey & Vinegar

This weekend our friends Paddy and George graced us with several gorgeous figs from their tree. Our first thought was of running home and wrapping them in prosciutto as we love to do. We had quite a few, so I started trolling my bookshelf for recipes. It didn't take long to find just the right thing. The minute my fingers graced the binding of the Zuni Cafe Cookbook, I knew I'd hit pay dirt. 

I've been toying with the idea of cooking my way through this book - and last night's dinner may have just sealed the deal. I heart Judy Rodgers and her Roast Chicken with Bread Salad is a major favorite in our kitchen. So stay tuned, more Zuni recipes to come! In the meantime, enjoy this one. Delicious is an understatement!

Chicken Braised with Figs, Honey & Vinegar

serves 4

4 chicken legs (8-9 ounces each)

Salt

About 2 tablespoons mild-tasting olive oil

1 medium  yellow onion, root trimmed, and cut into 8 wedges

1/2 cup dry white wine

2 tablespoons dry white vermouth

1/2 cup chicken stock

1 bay leaf

a sprig of fresh thyme

a few black peppercorns, barely cracked in a mortar

2 tablespoons cider vinegar

1 tablespoon honey

8-10 ripe fresh figs - Kadota, Smyrna, Excel, Adriatic or Black Mission

Seasoning the chicken 

(For best flavor - do this 12-24 hours in advance)

Trim excess fat, then season th echicken evenly all over with salt (Zuni recommends a scant 3/4 teaspoon sea salt per pound of chicken). Cover loosely and refrigerate.

Cooking the chicken

Preheat over to 375º.

Pat the chicken legs dry; this will make them less likely to stick. Heat a scant 2 tablespoons olive oil in a 12-inch skillet over medium-low heat, then add the chicken legs, skin side down. The oil should sizzle, not pop explosively, when you add chicken. Adjusting the heat as necessary, cook until the skin is evenly golden, about 8 minutes. Turn the legs over and color only slightly on the other side, about 4 minutes. Pour off the fat.

If your skillet is ovenproof, arrange the onion wedges in the spaces between the chicken legs; otherwise, transfer the chicken to a shallow flameproof braising dish that will easily hold the chicken and onions in a single layer, and add the onions. Add the wine, vermouth, and enough stock to come to a depth of about 1/2 inch. Bring to a simmer and add the bay leaf, thyme, and cracked black peppercorns. 

Place, uncovered, in the over, and cook until the meat is tender but not quite falling off the bone, about 40 minutes. The exposed skin will have truned golden and crispy; the liquid ought to have reduced by about half. Remove from the oven and set on a slight tilt so the fat will collect at one side of the pan.

Combine the vinegar and honey and warm slightly. Taste. The vinegar should dominate, but without making you squint. Trim the stems and cut the figs in half.

Skim as much fat as possible from the braising liquid, then set the pan over medium heat. Bring to a boil and swirl as you reduce the liquid to a syrupy consistency. Distribute the figs evenly around the pan, add about 2 tablespoons of the vinegar-honey syrup, and swirl the pan to diffuse the bubbling, amber syrup without smashing the tender fruit. The sauce will be glossy. Taste - it should be rich and vibrantly sour-sweet. Add more, or all of the syrup, to taste. The vinegar adds a bright but unstable note of acidity, which will fade wiht boiling, so simmer for only a minute or less.

Serve each chicken leg with 2 wedges of sweet, soft onion and 4 or 5 fig halves, bathed in a few spoonfuls of the sauce.

Szechuan Noodles

 


In the world of comfort food, one of my favorite categories is what I call "bland and starchy". I know that may not sound too appetizing, but in my mind it includes the entire world of comforting pastas like carbonara, pasta Alfredo, mac n' cheese as well as mashed potatoes, buttery popcorn, risotto.... and this favorite from Ina Garten.

The peanut sauce makes this recipe - and can be used on it's own as a dipping sauce for spring rolls. I also added carrots and cilantro for a little more color and crunch.

Szechuan Noodles
serves 6

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil (I use canola)
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne papper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)
1/2 cup minced cilantro (optional)

Place garlic and ginger in a food processor fitter with a steel blade. Add vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil and ground peppers. Puree the sauce.

Bring a large pot of boiling salted water and cook the spaghetti al dente. Drain pasta in a colander and transfer to a large bowl. While pasta is still warm, toss with 3/4 of the sauce. Add red and yellow peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

Fiery Grilled Beef Salad with Oranges and Crispy Shallots

We were looking for something to grill this weekend, but wanted a departure from our usual California or Italian leanings. I had an inspiration to make some Szechuan Noodles, so we thought, why not do a Thai or Vietnamese dish to go along?

So - I consulted "the stack" of favorite and ancient food magazines I have collected over the years and found this gem from a 2005 issue of Food and Wine Magazine. It was definitely a dinner party hit. My only update for next time would be to dress the dish more lightly. The recipe provides way more dressing than needed.

Enjoy!

Fiery Grilled Beef Salad with Oranges and Crispy Shallots
serves 6

1 tablespoon whole black peppercorns
1 tablespoon whole coriander seeds
2 tablespoons minced garlic
1/4 cup plus 1 1/12 tablespoons low-sodium soy sauce
1/4 plus 1 tablespoon granulated sugar
1 1/2 pounds New York stip steaks, cut 1 inch thick (we used skirt steak and it was fantastic!)
2 cups canola oil
4 large shallots, thinly sliced
salt
2 navel oranges
1/4 cup fresh orange juice
2 teaspoons unseasoned rice vinegar
1 serrano chile, minced
freshly ground pepper
One 6-ounce bunch of watercress, thick stems discarded
Once 6-ounce head of frisée, torn into pieces

Prep the marinade
In a small, dry skillet, toast the peppercorns and coriander seeds over moderately high heat, shaking the pan frequently, until fragrant (about 1 minute). Transfer toasted peppercorns and coriander seeds to a work surface and let cool. Using the back of a heavy knife, coarsely crack the peppercorns and coriander. Transfer to a large, sturdy resealable plastic bag. Add minced garlic, 1/4 cup each of soy sauce and sugar, then add the meat and seal the bag, carefully pressing out as much air as possible. Refrigerate for 2 hours.

Prep shallots
Meanwhile, in a medium saucepan, heat the oil until shimmering. Add the shallots in batches and cook over moderate heat until golden and crisp (about 10 minutes). Using a slotted spoon, transfer shallots to a paper towel-lined plate. Sprinkle with salt and let cool. Reserve shallot oil and let cool.

Grill steak and Make salad
Light the grill. Remove meat from the marinade and scarpe off some of the solids. Grill the steaks over medium-high heat, turning occasionally, about 10-minutes for medium-rare meat. Transfer meat to a cutting board and let rest for 15 minutes.

In a medium bowl, combine the orange juice, lime juice, rice vinegar, Serrano chile and remaining 1 1/2 tablespoons of soy sauce and 1 tablespoon of sugar. Slowly whisk in 1/2 cup of the reserved shallot oil (save the rest of the oil for another use) and season the dressing with salt and pepper. 

In a large bowl, add orange segments, watercress and frisée. Dress the salad with the dressing, as desired, and toss well to combine. (Note: the recipe provided more dressing than needed, in my opinion.) Transfer salad to a large serving platter. Slice the steak across the grain and arrange on top of the greens. Sprinkle with crispy shallots and serve immediately.

Figs and Prosciutto

I don't think this really qualifies as a recipe, but it's absolutely one of my favorite late summer/early fall snacks. Buy the heaviest, juiciest, ripest figs you can find. Slice them up. Drape prosciutto on top. Eat. Sigh. Lick fingers. Repeat.

Turkey and Zucchini Burgers with Green Onion & Cumin

I was having dinner with friends the other night and we were talking about Ottolenghi's cookbook Jerusalem. It was the perfect reminder to break it out again. The recipes are amazing! These burgers are perfect for summer - especially for my gardener friends (that's you Gary!) who are looking for ways to cook up all of their zucchini this time of year. I was hoping to throw these on the grill, but the mix is a little on the moist side, so I can see why he calls for pan frying. 

The best thing about these tasty little guys is the sauce. I didn't have sumac on hand so just used a little extra lemon juice/zest. It was great.

Turkey & Zucchini Burgers with Green Onion & Cumin

serves 4 to 6

For the burgers:

1 pound ground turkey

1 large zucchini, coarsely grated (to yield about 2 cups)

3 green onions, thinly sliced

1 large egg

2 tablespoons chopped mint

2 tablespoons chopped cilantro

2 cloves garlic, crushed

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

6 1/2 tablespoons sunflower oil, for searing (I used a LOT less)

For Sour Cream and Sumac Sauce:

1/2 cup sour cream

2/3 cup Greek yogurt

1 teaspoon grated lemon zest

1 tablespoon freshly squeezed lemon juice

1 small clove garlic, crushed

1 1/2 tablespoons olive oil

1 tablespoon sumac (I used a little more lemon juice instead)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

First, make the sour cream sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed.

Preheat the oven to 425º. In a large bowl, combine all the ingredients for the meatballs except the sunflower oil. Mix with your hands and then shape into about 18 small burgers, about 1 1/2 oz each.

Pour enough sunflower oil into a large frying pan to form a layer about 1/16 inch thick on the pan bottom. Heat over medium heat until hot, then sear the meatballs in batches on all sides. Cook each batch for about 4 minutes, adding oil as needed until golden brown.

Carefully transfer the seared meatballs to a making sheet lined with parchment paper and place in the oven for 5 to 7 minutes, or until just cooked through. Serve warm, or at room temperature, with the sauce spooned over or on the side.

Yeah, baby!

We have another niece on the way and she's headed straight for an October birthday. My niece Paloma and I already share a birthday (October 6), but - is it wrong to hope for another such a coincidence? I know. It's a lot to ask. At the very least, we know this new kid's gonna be another Libra. Woo hoo!

I got this quilt started just last month and am so excited about how quickly it's come together. Still - I better hurry up and finish it already. Clock's ticking!

Chicken Provençal

I don't know what happened, but we seem to be socked in by fog and gloom the past couple of weeks. Whenever this happens, B's taste for comfort food rises, and we usually end up braising something. We first saw this recipe out of the September 2003 issue of Cooks Illustrated and it has never failed us. I like the alternate version with saffron, orange and basil, but the basic recipe is the one we usually make. Serve over polenta, either soft or in squares. Doesn't get more comfort foodie than this (unless you're talking lamb shanks).

Chicken Provençal
serves 4

8 bone-in, skin-on thighs (about 3 pounds), trimmed of excess skin and fat 
Salt
1 tablespoon extra-virgin olive oil
1 small onion, chopped fine (about 2/3 cup)
6 medium garlic cloves, pressed through garlic press or minced (about 2 tablespoons)
1 anchovy fillet, minced (about 1 teaspoon)
1/8 teaspoon cayenne pepper
1 cup dry white wine
1 cup homemade or low-sodium canned chicken broth
1 can (14.5 ounces) diced tomatoes, drained
2 1/2 tablespoons tomato paste
1 1/2 tablespoons chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
1 bay leaf
1 teaspoon herbes de Provence (optional)
1 1/2 teaspoons grated zest (from 1 lemon)
1/2 cup niçoise olives, pitted 
1 tablespoons chopped fresh parsley leaves

Adjust oven rack to lower-middle position; heat oven to 300º. Sprinkle both sides of chicken with salt. Heat 1 teaspoon oil in Dutch oven over medium-high heat until shimmering but not smoking. Add 4 chicken thighs, skin-side down, and cook without moving them until skin is crisp and well browned, about 5 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate. Add remaining 4 chicken thighs to pot and repeat, then transfer to plate and set aside. Discard all but 1 tablespoon fat from pot.

Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until browned, about 4 minutes. Add garlic, anchovy, and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add wine and scrape up browned bits from pan bottom with wooden spoon. Stir in chicken broth, tomatoes, tomato paste, thyme, oregano, bay, and herbes de Provence (if using). Remove and discard skin from chicken thighs, then submerge chicken in liquid and add accumulated chicken juices to pot. Increase heat to high, bring to simmer, cover, then set pot in oven; cook until chicken offers no resistance when poked with tip of paring knife but still clings to bones, about 1 1/4 hours. (We tend to cook the chicken longer, until it's "fall off the bone" tender).

Using a slotted spoon, transfer chicken to serving platter and tent with foil. Discard bay leaf. Set Dutch oven over high heat, stir in 1 teaspoon lemon zest, bring to boil, and cook, stirring occasionally, until slightly thickened and reduced to 2 cups, about 5 minutes. Stir in olives and cook until heated through, about 1 minute. Meanwhile, mix remaining 1/2 teaspoon zest with parsley. Spoon sauce over chicken, drizzle chicken with remaining 2 teaspoons olive oil, sprinkle with parsley mixture, and serve.

Alternate version:
Follow recipe above, adding 1/8 teaspoon saffron threads along with wine and substituting orange zest for lemon zest and 2 tablespoons chopped fresh basil for parsley.