Happy Memorial Day Weekend!  To anyone reading this who is a current military member or a veteran or who has/had a family member in the military, thank you for the sacrifices you and your families have made.

The salad I'm writing about today was made on Wednesday and I've been eating on it the past couple days. I like it.  It would make a decent side dish (maybe for a cookout or gathering), and Deb from Smitten Kitchen even recommends it with some salad greens and a pita.  I am, however, eating it as a light lunch by itself with a fork.    It's great for warmer weather, and doesn't have the risk associated with mayonnaise based salads.  It's easy and quick, and can be made even quicker with jarred roasted red peppers.  I am going to type the recipe as I made it.  Feel free to peruse smittenkitchen.com for her variation.



Chickpea Salad with Roasted Red Peppers
adapted from Vegetarian Cooking for Everyone

I can't believe how time has flown!  I speak both of the almost three weeks since my last post, and of my wedding anniversary.



Yesterday Drew and I celebrated six years of marriage.  I realize we're still relative newlyweds, but I'm just as starry-eyed over him as the day we started dating.  Marriage can be very difficult, but the rewards of perseverance and love are great.  One of the activities we've always enjoyed doing together is cooking, especially new things.  It's like a little adventure that you experience with the person you're cooking with.  We decided to tackle one of Alton Brown's "recipes" from Good Eats Season 1 ("Hook Line and Dinner" episode), the salt crusted fish.  After some light internet research I think I have learned that salt crusted fish is an Italian dish, and that it's a pretty widespread/common concept, having been written about in Saveur, Bon Appetit, and Gourmet Magazines, and with recipes online by the likes of Mario Batali and Alton Brown.



The salt dome not only helps to season the fish a bit; it helps to regulate oven temperatures for more even cooking.  It also makes you feel really accomplished as a cook for not too much work.  I will type up the recipe as we made it- that is, the serving amts with ingredient amts. adjusted accordingly.  I'll put in my notes how you can adapt this for yourself.

The whole meal- fish, served with citrus and sliced bread and a salad of mixed  greens, avocado, shallot, and orange slices.

Salt Crusted Fish
inspired by Alton Brown's Good Eats
Feeds 2 hungry adults

1- 1.5 lb whole red snapper, gutted, fins cut off, de-gilled
1.5- 2 lb Kosher Salt
1 orange, sliced into rounds and then halved
1 lime, sliced into rounds
10 sprigs parsley, whole
10 sprigs thyme, whole
1 egg white
2 Tb water

Preheat your oven to 450 F.  Line a sheet pan with parchment paper (not absolutely necessary but beneficial).  Prepare fish; stuff cavity of fish with the citrus and the herbs.  Don't overstuff, but take care that the cavity is nicely packed.

In a large bowl, combine the salt, egg white, and water and form a wet mixture.  It needs to be moist and chunky but not liquefied.

On the sheet pan, lay down a 1/2'' thick layer of the salt mixture the approximate length of the fish and a little wider.  Place the fish on top of the salt and cover the fish in an even layer of the remaining salt mixture.  The tail and the mouth can be left uncovered.  Lightly pack the salt on; don't crush the fish but do make sure the salt forms a dome.  Think back to the days you played in sand or snow and tried to build tunnels.

Bake the fish 25-30 minutes or until salt crust is lightly browned.  Pull from oven and let rest/cool approx 10 minutes.  Break or loosen crust and peel off fish.  Using serrated knife, peel off skin and place flesh on a plate, taking care to remove any bones or to avoid the bones altogether.  Lift skeleton off and repeat with bottom half of fish.

Notes

• We used a yellow-tailed snapper and purchased it from Whole Foods.  Most nicer grocery stores will not only have whole fish; the guys behind the counter (are they always fish mongers?) will gut, de-gill, and de-fin for you.  Thank God for those people.
• We used orange, lime, parsley, and thyme because we had it.  Feel free to use whatever you want!
• If you're feeding more than two people, use the general rule that you want 1 lb of fish per person.  
• You want approx. 1 lb. Kosher salt per pound of fish.  The avg. box contains 3 lb of Kosher salt.
• Other fish that work well include snappers, striped bass, salmon, etc.  

Please excuse the hole in the middle...that's where I tested for doneness.  It's nicely covered up with whipped cream or ice cream!

Last year I had the fun experience of being invited to and attending a Kentucky Derby party.  The ladies wore dresses and hats and the guys wore...whatever they wanted.  We had various foods that each of us elected to bring, and I found this pie on Martha Stewart's website.  It was a huge hit with everyone who ate it.  It has a very dense, moist consistency, like fudge pie or chess pie.



It comes together fairly easily and is very tasty, so be sure to have this at your next derby gathering, which may be tomorrow.  Enjoy! 

The recipe title is also the link to the webpage on Martha Stewart's website- it's good for other photos as well as a pie crust recipe and video tutorials. 



Run For the Roses Pie
from Martha Stewart

1 pie crust

• While the alcohol does dissipate during cooking, use your discretion if you'll be at a gathering with children or those who do not/cannot drink for whatever reason.  If you're really nervous about it, feel free to search for substitutes, but you're looking for a vanilla-caramel type flavor. 
• The original recipe calls for a pate brisee crust.  I'm not yet foodie enough to have attempted to make my pie crust, so I use Pillsbury refrigerated crusts.
 

Despite the fact that spring has been a little fickle, it is here, and the spring-like days have been glorious.  It's such an exciting time of year, as flowers bloom and birds chirp.  I like varying qualities about each season, but spring feels like a time of rebirth and new starts.  It's exciting.



Also despite the fact that citrus fruit is in its peak during the winter, these lemon bars practically embody spring.  They feel light and fresh, and even refreshing.  They're not health food, though, so all things in moderation.  This was one of the desserts I made for our family's Easter dinner and they were a hit.  They're easy, fairly quick, and make ahead friendly.  Love them!



Creamy Lemon Crumb Squares
from The Pioneer Woman, aka Ree Drummond

1-1/3 cup All-purpose Flour
1/2 teaspoon Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Slightly Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
1/2 cup Lemon Juice
Zest Of 1 Lemon

I actually made these muffins a month or so ago and am just now getting around to telling you about them.  I should have told you sooner because they're SO GOOD!  They're light and airy in texture, and have a good coffee flavor.  They come together quickly, and were able to be made from ingredients I already had on hand.  If we were friends and you made me these muffins, I'd know we were real friends.



These come from Dorie Greenspan's book, Baking: From My Home To Yours and is likely the best purchase I've ever made from a Ross discount store.  If baking is your thing, you would benefit greatly from having this book in your collection. 



My one tip is that you eat these the day they're made or wrap them individually in plastic wrap and freeze them in a gallon zip top bag, because they don't keep well.  I made no changes to the recipe because I am OCD about baking recipes, but I think I'd add chocolate chips next time.

Coffee Break Muffins
from Dorie Greenspan's Baking: From My Home To Yours

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon instant espresso powder
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup (packed) light brown sugar
1 cup strong coffee, cooled
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 large egg
1/2 teaspoon pure vanilla extract

Getting Ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-sized muffin tin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

In a large bowl, whisk together the flour, sugar, espresso powder, baking powder, cinnamon and salt.  Stir in the brown sugar, making sure there are no lumps.

In a large glass measuring cup or another bowl, whisk the coffee, melted butter, egg and vanilla extract together until well combined.  Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – a few lumps are better than over mixing the batter.

Divide the batter evenly among the muffin cups.  Bake for about 20 minutes, or until a think knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Do you want to hear a rambling story?  If not, I won't be offended if you scroll on to the bottom of the post, where the recipe lies, but this story does connect.  So, this weekend Drew and I were having two separate dinners, one with my family and one with his.  I was to make the desserts for each.  Since my family is larger, I opted to bring two desserts, one chocolate and one fruity.  I thought my fudge pie recipe would produce enough batter for two pies, but I was gravely mistaken.  There I was on Saturday morning with only two desserts and neither for the dinner with the Givens family that night.  I was determined not to go back to the store, so I looked through my files to see what recipe I could create with ingredients I had on hand.  While I narrowed it down to a few contenders, this recipe was the winner, and boy was it ever a winner. 



Like a thick, barely baked cookie, this recipe satisfies all your sweet teeth.  It comes together fairly quickly and is pretty easy.  I recommend using a stand mixer to mix the batter/dough, but if all you have is a hand mixer, try it out.  You could just about term this a pie and not be wrong- no crust but closer to the consistency of a pie than a cake.  Whatever.  A rose by any other name, right?



Chocolate Chip Cookie Cake
from That's So Yummy

1 cup All-purpose Flour
1-½ teaspoon Baking Powder
¼ teaspoons Kosher Salt
½ cups Butter, Unsalted
1 cup Light Brown Sugar
1 teaspoon Vanilla Extract
1 whole Large Egg
1-¼ cup Semi-Sweet Chocolate Chips

Preheat the oven to 350°F.

Whisk the flour, baking powder and salt together in a medium bowl and set aside.

Using a stand mixer or a hand mixer, cream the butter, light brown sugar, and vanilla extract on medium speed until well combined, about 1 minute.  Increase the mixer speed to high and beat for 15 seconds.  Stop the mixer, scrape down the sides of the bowl, and add the egg.  Blend on medium speed for 30 seconds.  Add the dry ingredients and combine on low speed until just a few dry streaks remain.  Add the chocolate chips and mix for a few seconds until combined.

Scrape the batter into a greased and lined 9-inch round cake pan.  Press the batter into a smooth and even layer in the pan. Bake until lightly golden and puffy around the edges (the center should still feel quite soft), 18 – 22 minutes.

Cool for 10 minutes and then run a paring knife around the edge of the pan to release the cake.

Cool for at least 4 hours before turning the cake out of the pan and onto a large plate.
Slice then serve.  Note: If you’re real naughty, add a scoop of vanilla ice cream and hot fudge!

Notes

• I made the recipe as is, but my cookie cake was not baked at the end of the baking time.  I probably baked it an extra 10 minutes.  You want gooey but not runny. 
• I transported this cake in the pan in which I baked it.  If you want to display it you'll either want to make sure it's well baked or even use a springform/cheesecake pan. 

One of my favorite casual restaurant meals is Olive Garden's Soup, Salad, and Breadsticks lunch.  One of my favorite soups there is the pasta e fagioli.  Hearty, filling, and yet it feels light.  I just love it.  Then I made it, thanks to this recipe!

It's easy and makes enough for a small country so I suggest freezing about half this recipe for later use.  That is, unless your family is the size of the Duggers. 

I am going to show the recipe as I made it and also list other suggestions in the notes section.  For the original recipe, click on the recipe title below, which is the link to the site where I found this recipe.

Pasta e Fagioli
from Farm Girl in the Suburbs Blog (link above)

1 small onion, diced
1 large carrot, shredded
1 stalk celery, chopped
2 cloves garlic, minced
1- 28 oz can diced tomatoes (or 2 14.5 oz. diced tomatoes)
1 15-oz. can red kidney beans
1 15-oz. can Great Northern Beans
1 T. white vinegar
1 ½ t. salt
1 t. oregano
1 t. basil
½ t. pepper
½ t. thyme
½ lb. Ditali pasta
1 qt. chicken or beef broth or water

Brown the ground beef and onion in a large stock pot or Dutch Oven over medium heat.

Add the carrot, celery, and garlic, and saute for 10 minutes, until vegetables are tender.

Add remaining ingredients except pasta, and simmer for 1 hour, stirring often.

At 50 minutes into simmer time, cook the pasta according to package directions, until al dente. Drain the pasta (reserve cooking liquid) and add to the pot of soup.

Simmer for 5-10 minutes and if soup is too thick, add broth, water, or even the reserved pasta water until it is the desired thickness and saltiness.  Serve topped with freshly grated Parmesan cheese.

Notes

• I made this recipe as was posted on the blog site, and felt that it lacked both salt and liquid.  I had about 2 c. chicken broth in the fridge, and even after adding that, felt it was still not soupy enough and not salty enough.  I added 1-2 cups of pasta water to add additional liquid and salt.  I sometimes neglect it, but it's so important to taste as you go and to adjust seasonings
• The vinegar really does make a difference, though I'm not foodie enough to know why.  I plan on trying red wine vinegar next time.
• I have not yet tried it in the crock pot, but I'd just about bet money you could brown the meat and throw everything else into the crock pot, warm it through without the pasta, and pick it up from there.