This is not one of those “super foods” I’ve spoken of before like pomegranates, quinoa, blueberries, or salmon. This is a super wonderful new food I recently discovered … a new ingredient. A difficult thing to do nowadays… find something new that most people honestly don’t know about. My discovery is nduja (en-doo-ya), a soft, spicy and spreadable salame (salami). Have you heard of it? Have you ever even heard of a spreadable salame before? I know, me neither! Nduja originated in Calabia, Italy. It is the perfect blend of spicy, tangy, and smoky. A little goes a good long way. Just a couple tablespoons are enough to enliven a whole pan of sauce. In Southern Italy, they spread it on grilled bread, on pizza, in pasta, or just on a cracker. This is seriously good stuff!

You can find it online at Boccalone, a super cool artisan salumi business located in Oakland, California. Just how cool are they? Their tagline is “Tasty Salted Pig Parts” … that’s pretty cool. Two 8-ounce chubs of Nduja costs $24.  That pound will go a long way to make some amazing dishes!  Here’s one recipe to get you started. Brilliant daughter, Marissa, suggested using the filling as a bruschetta topping next time – super idea – will do!  And just in case you missed it, the words of the day are “super” and “cool”!

Nduja Eggplant Roulades

2 large or 4 medium eggplant
4 tablespoons olive oil, divided
2 ounces nduja
1 medium onion, peeled and diced
1 garlic clove, peeled and minced
3 medium tomatoes
6 oil-packed sun-dried tomatoes, patted dry and thinly sliced
2 tablespoons toasted pine nuts
1/4 cup finely minced basil
1/4 cup mild goat cheese
Salt and freshly ground black pepper, to taste
1/3 cup freshly grated Parmesan cheese

Preheat a grill, a grill pan, or a broiler. Trim ends and sides from eggplant.  Then cut lengthwise into 1/4-inch-thick slices.

Using only 3 tablespoons of the olive oil for eggplant, lightly brush both sides of each slice with oil and grill or broil in batches on an oiled pan or rack until golden brown and tender, about 5 to 6 minutes per side. Using tongs, transfer eggplant from the grill to a platter and keep warm. If using a grill pan, just remove pan from heat,  leave slices on pan to keep warm.

Heat the remaining tablespoon olive oil over moderately high heat in a large heavy skillet until hot and sauté the onion and garlic, stirring, until onion is golden. Stir in the nduja and use a spatula to break it up as it  blends into the onion mixture.

Meanwhile bring a medium saucepan of water to a boil. Cut an X in the blossom end of each tomato. Have a bowl of ice and cold water ready at the side of the stove. Drop the tomatoes into the boiling water and blanch tomatoes 10 seconds. Use a slotted spoon to transfer tomatoes to ice water to stop cooking. Starting at the X, peel tomatoes, then dice.

Add both the fresh and the sun-dried tomatoes plus pine nuts and basil to the onion mixture and sauté, stirring, until the liquid has evaporated, about 3 minutes. Add goat cheese and stir, just until melted.

Remove skillet from heat and season filling with salt and pepper.

Place a generous tablespoon of filling at narrow end of an eggplant slice, sprinkle with Parmesan cheese and roll up the slice, enclosing the filling. Make more roulades in same manner until all filling and slices are used. Sprinkle roulades with more Parmesan and serve hot or at room temperature as part of of buffet.

Makes about 12 roulades

It’s been nearly two months since I promised this recipe would be posted here. I can not believe how quickly the summer goes by!  The last week of May we finished the third and final step for homemade limoncello liqueur. Then I gave you a wonderful recipe for lemon-limoncello meringue pie and said another limoncello dessert recipe was forthcoming. It has arrived in the form of these amazingly creamy, yet not too sweet, cheesecake squares. This recipe comes courtesy of the talented and lovely Giada De Laurentiis. Not only am I surprised how long it has taken me to finally make these but I am shocked to realize that this is the first cheesecake recipe posted here. And since it’s not made in a springform pan, it’s not even an actual cheesecake.  Shocking, because I love cheesecake, which is by far one of my favorite desserts. Not only that but I can honestly say that I am a master at making them; The Cheesecake Factory has nothing on me!  I’m not bragging, just stating the facts and I’m going to share with you three of the most important tricks of the trade to making creamy and crack-free cheesecakes of your own.

#1.  Always place your cheesecake in a water bath. The water bath slows down the baking so that the filling cooks evenly, creating the creamiest cheesecake imaginable. This is easy to do with a recipe such as this, where the bars are made in a baking pan. Not so easy with a traditional cheesecake made in a springform pan. Since springform pans are comprised of two pieces that come apart, it is imperative to wrap the springform pan well with two or three layers of heavy-duty aluminum foil before placing it in the water bath. If you fail to do this most vital step, you will have waterlogged and completely ruined cheesecake.  By the way, any cheesecake recipe can be modified to be made in a baking pan (such as these squares) instead of in a springform.  So if you don’t own a springform or just don’t want to hassle with one – use a glass or metal baking pan in its place.

#2.  Mix all your ingredients well before adding the eggs. Then always (whether the recipe says so or not) add your eggs, one at a time, and never over-mix or beat on high speed.  Doing either of those things will incorporate too much air into the batter and will cause your cheesecake to crack in the center.

#3. The importance of “room temperature” ingredients; cold eggs do not blend properly but room temperature eggs are malleable and will mix in better and act as a binder for other ingredients. Cold dairy products will coagulate and clump in the batter and cause the need to over-mix. All in all, room temperature ingredients create a lump free and velvety smooth batter. So unless you are making pastry or if the recipe states otherwise; this rule is true for all baking, not just cheesecake.

There you go, now you too, can be a cheesecake master. One last little tip; since you’re using limoncello as the liquid, you don’t use the juice from the lemons you zest. Be sure and juice those lemons ASAP, otherwise they will dry out since they are missing their “skin”.  And if you don’t think you’ll use the juice in the next day or so, place it in muffin tins and freeze – then pop out and place in marked zip-locks bags.

FYI – I found the large container of individually wrapped almond biscotti cookies at Smart and Final. There is enough in that container to make 3 times the recipe, a nice thing to keep in mind when the holidays roll around again… and we all know how soon that will be!

Limoncello Cheesecake Squares

Pam nonstick cooking spray
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
3 tablespoons grated lemon zest, divided
12-ounces whole milk ricotta, drained, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
1  1/4 cups sugar
1/2 cup limoncello liqueur, at room temperature
2 teaspoons vanilla extract
4 large eggs, at room temperature

Preheat the oven to 350 degrees. Spray the bottom of a 9 by 9 by 2-inch baking pan with Pam.

Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool completely on a cooling rack.

In a clean food processor bowl; blend the ricotta, cream cheese, and sugar until smooth, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest.

Add the eggs one at a time, and pulse just until blended, do not over-mix. Scrape down the sides of the bowl between the second and third egg.

Pour the batter over the cooled crust. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the filling moves slightly when the pan is gently shaken, about 1 hour. The cake will become firm when it is cold.

Transfer pan to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut into squares and serve.

Makes 12 to 16 squares

The inspiration for this dish? One big beautiful heirloom tomato… that’s all it took, well that and some good looking poblano chiles. Watch out – the onions, garlic, bell peppers, and jalapeno are used for both the renello stuffing and the pico de gallo;, so be sure not to toss it all in the skillet for the filling. Reserve the indicated amounts and set aside for the pico. Also, it is important to rinse and drain the black beans well, otherwise they will discolor the filling. You don’t want that to happen since the vibrant colors are a big part of this dish. OK, gotta run, that’s all I have to say about this yummy vegetarian meal, enjoy!

Rice and Black Bean Chiles Rellenos with Pico de Gallo

4 large poblano chiles
1 tablespoon olive oil
1 red onion, peeled and diced; divided
3 garlic cloves, peeled and minced; divided
2 red, yellow, or orange bell peppers, seeded and diced; divided
1 jalapeno, seeded and minced; divided
1 cup cooked rice
15 ounce can black beans, drained and rinsed well
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 cup white cheddar or Monterey Jack cheese, shredded

1 large or 2 medium tomatoes, stemmed and diced
1/4 cup minced cilantro
Juice of 1 lime
2 avocado, peeled and sliced, for garnish

Place the poblano chiles directly on the flame of a gas burner. Use tongs to turn the poblanos and char on all sides, then place them in a plastic bag to steam. The steam will help the skin loosen. When the chiles are cool enough to handle, rub the skin off with your hands or paper towels. Carefully slit each chile up one side and remove the core and the seeds. Set aside.

In a large skillet, heat the olive oil and sauté 3/4 of the onion and 2 of the garlic cloves until soft. Add 3/4 of each of the bell peppers, and 3/4 of the jalapeno to the onions and garlic in the skillet and cook for 2 minutes over medium heat.

Add the rice, black beans, cumin, salt and pepper. Stir until heated through. Meanwhile preheat oven to 400 degrees. Place poblano chiles on baking sheet and stuff each chile with 1/4 of the rice and bean mixture. Top each chile with shredded cheese and bake for 20 minutes.

While the chiles bake, make the pico de gallo; place the remaining onion, garlic, bell pepper, and jalapeno in a bowl. Stir in the diced tomatoes and cilantro. Add the lime juice and season with salt and pepper, to taste.

Remove chiles from oven and place one on each of four dinner plates. Place a large spoonful of pico de gallo alongside each chile and garnish with avocado slices.

Serves 4

We left early this morning for the drive down to Tucson to pack up Marissa and move her back to Scottsdale. Of course, I love having her home, so that is the really sweet part. But I also know how eager she is to “begin” her independent life, her career, and to have a place of to call her own. I remember that feeling of longing and yearning and wish all those wonderful things for her. But with today’s economy and job market, she is just one of thousands, probably hundreds of thousands, of young adults and college graduates in the same situation. Daily she is sending out resumes, searching on-line, reaching out to every possible connection; lucky to ever get a call, acknowledgement, or interview. So, we’ll store her furniture and other belongings that one doesn’t need when living with your family (meaning parents) in mini-storage and continue to give her all the love and support we can while she waits for her new beginning. And of course, if you are reading this and know of any positions or possible openings for a brilliant, beautiful, and bold graduate with a bonafide Journalism degree, (such as writing, editing, public relations, journalist, newspaper, magazine, etc.) who will move anywhere for an opportunity; please email or call right this very minute!

Happily, Marissa has some very generous, kind, and loving male friends in Tucson who will help us load up the U-Haul in the 100+ degree heat today. So, Alberto and Will and anyone else who is there today – these bittersweet treats are for you, as a small token of my thanks and appreciation. xoxo

No-Bake Haystack Cookies

2 cups (12 ounces) bittersweet chocolate chips, divided
1 3/4 cups butterscotch chips
1/2 teaspoon vanilla extract
12 ounces dry chow mien noodles
1 cup peanuts

1/4 cup melted white chocolate chips, if desired

Line 2 or 3 baking sheets with wax paper.

Melt 1 3/4 cups chocolate chips and all the butterscotch chips in a large microwave-safe bowl for 1 minute, stir and return to microwave 45 seconds at a time, until chips are completely melted. Stir in vanilla extract and then carefully mix in noodles and nuts until completely coated. Stir in remaining 1/4 cup chocolate chips.

Drop by tablespoon onto wax paper. Put in refrigerator to set. If desired, drizzle with melted white chocolate to “fancy them up”.

Store in an airtight container in the refrigerator, using the same wax paper to place in-between the layers of cookies.

Makes about 3 dozen haystacks

Chimichurri is a thick vinegar and oil herb sauce made with garlic, parsley, and oregano, and served with grilled meat in Argentina. As for its origins, the story goes that it comes from an Irishman named Jimmy McCurry, who first prepared the sauce. He was marching with the troops of General Jasson Ospina in the 19th century, sympathetic to the cause of Argentine independence. The sauce was popular with the Argentine people and the recipe was passed on. However, ‘Jimmy McCurry’ was difficult for the native people to say. Some sources claim the name of Jimmy’s sauce was altered to ‘chimichurri’, while others say it was changed in his honor.

Seared Scallops and Shrimp with Chimichurri

Chimichurri Sauce
6 garlic cloves, peeled
2 jalapenos, stemmed, seeded, and membranes removed
3 tablespoons red wine vinegar
3/4 cup packed fresh flat-leaf parsley leaves
1/3 cup loosely packed fresh oregano leaves
Juice of 3 limes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon honey or agave nectar
3/4 cup olive oil

12 sea scallops
16 jumbo (16/20 count per pound) shrimp
1 tablespoon olive oil
2 cups cooked hot jasmine rice

Chimichurri Sauce: Place the garlic, jalapeno, vinegar, parsley, oregano, lime juice, salt, pepper, and honey in the bowl of a food processor with the metal blade.

Use the pulse button to process until finely chopped, scraping down the sides of the bowl a couple of times. Add the olive oil and pulse just until the mixture is blended. Set chimichurri sauce aside at room temperature to allow the flavors to marry for at least 20 minutes.

Dry the scallops on paper towels and season both sides with salt and pepper. Heat large nonstick skillet over medium-high heat, add the oil and then the scallops; sear 3 minutes on each side or until just cooked through, remove to a plate and add the shrimp to the same pan, cook 1 or 2 minutes per side until pink and just cooked through.

Serve 3 scallops and 4 shrimp per person atop a bed of rice, drizzle with chimichurri sauce and allow rice to soak up the sauce.

Serves 4

• Sweet: Something that is awesome –  ”Girl, that is one sweet outfit!”
• Hot: One who is: a. gorgeous b. pretty c. beautiful d. cute e. attractive – “George Clooney is so hot!”

Nice definitions in the current urban language, but not the sweet or hot I’m talking about here…

• Sweet: Tasting or smelling of sugar or a similar substance.
• Hot: Spicy or peppery enough to cause a burning sensation in the mouth or throat.

My friend and neighbor, Ronnie Jaap, dropped by yesterday smack dap in the middle of  my current “pickling craze” with a bag of big fresh jalapeño peppers for me. How convenient! Now I have a jar of pickled jalapeños in my fridge! It’ll be about a week before I can use them but when they are ready, I’ll stem and slice them, remove the seeds and use the slices or dice them into any recipe that could use a bit of spice and a touch of sweetness. Or maybe use them whole as a condiment for my favorite Mexican, Southwestern, or Tex-Mex dishes and beverages. I’m already thinking how great a slice would be with a tall icy cold Bloody Mary. The week needs to go by faster! Thanks Ronnie, we’ll have to make a day of it.

Pickled Jalapeños

1/2 pound (about 6 or 7 large) fresh jalapeño peppers
1 cup water
3/4 cup white distilled vinegar
1/4 cup seasoned rice vinegar
1 tablespoon sugar
1 tablespoon kosher or sea salt
1 bay leaf
1 1/2 teaspoons whole coriander seeds
2 large garlic cloves, peeled
1 1/2 teaspoons whole black peppercorns

Poke each pepper 3 or 4 times with the tip of a sharp paring knife and pack jalapeños tightly in a large glass wide mouth jar.

In a non-reactive saucepan, bring all the remaining ingredients to a boil, then reduce the heat and simmer for 5 minutes.

Remove from heat and pour the brine over the peppers. Place the lid on the jar and let cool at room temperature. Once cool, refrigerate for at least a week before using to allow the jalapeños to develop their full flavor. May be kept for 2 to 3 weeks, refrigerated. To preserve longer, use the canning instructions and guidelines found here.

If you do go to the work, time, and trouble to can them, but sure to double or triple the recipe.

For some unknown reason I am very much into pickling things right now. I can’t explain it. Ever since I pickled onions last weekend, everywhere I look, I wonder, “how would that be pickled?” Today, it’s figs. I had heard of a restaurant in Seattle where the chef is also big into pickling and she pickles figs, so I gave it a try. Big success – they are amazing. Chef Renee Erickson is the Pickle Queen at the Seattle restaurant Boat Street Café, check out their site to see what else she pickles and where you can purchase her products.

So far I have tried my version of pickled figs atop vanilla ice cream, alongside or poured over fresh goat cheese (the pink tinted goat cheese above is Shiraz flavored from Fossil Creek Creamery in Strawberry, AZ), and finally with rosemary grilled flank steak – all fabulous! Once you use up the figs, be sure to use the remaining fig syrup (pickling liquid) to make delicious salad dressings – just whisk in olive oil and herbs, to taste.

I have a Kadota fig tree in my yard which produces twice a year, so my friends can expect pickled figs for Christmas gifts in December! I actually prefer Black Mission figs to Kadota, so I’ve made a half and half mixture of them here. Mission figs are the type you’ll most easily find in stores right now. Dried figs may be substituted for the fresh when they are out of season.

The rosemary used to pickle the figs goes from gorgeous green to nasty black quickly, so strain it out and add fresh sprigs when you’re ready to jar them. *Additionally, I used some wonderful Queen Creek Fig Balsamic from the Queen Creek Olive Mill, You can substitute either an additional 1/4 cup of red wine or regular balsamic vinegar if you don’t have the QC variety. I’m not big into canning, so I just made a small batch (1 jar) and will use them up in the 2 or 3 weeks. But feel free to “put them up” if you have a bunch of figs and are into canning. If you want to learn more about canning, here are canning instructions and guidelines.

Pickled Figs

1 cup sugar
1 cup red wine vinegar
1 cup balsamic vinegar
1/4 cup Queen Creek Fig Balsamic Vinegar (*see note above)
1 cup water
10 large sprigs fresh rosemary, divided
1 tablespoon sea salt
1 1/2 to 2 pounds fresh figs (Mission, Kadota, or a mix of both)

Remove the stems and cut half of the figs in half. Leave the remaining figs whole.

Combine the sugar, vinegars, water, 6 of the rosemary sprigs, and salt in a medium saucepan and simmer over medium heat from 10 minutes. Add the halved figs and simmer for 5 minutes. Remove with a slotted spoon and add the whole figs and simmer for 10 minutes. Remove whole figs with slotted spoon and place all figs and the remaining fresh rosemary sprigs in a wide mouth jar.

Strain the vinegar liquid over the figs in the jar. Seal and refrigerate. Use within three weeks.

I am trying to avoid the aroma that is currently flowing from my kitchen and filling the entire house… baked sweetness. So instead I shall write about something else that may not seem so sweet at first, but truly is… compost.

Some thirteen or fourteen years ago I began composting. I would love to say that I am an avid composter, but honestly I’m more of a sporadic composter. It all began when I spotted an article in the newspaper stating that the City of Phoenix was recycling old worn out trash cans into compost bins and all you needed to do was call and they would gladly deliver one to your home … free! I was into gardening so the idea of composting appealed to me and the word “free” – of course, was all it took. The next day a city truck arrived and dropped of my new bin. What they had done was cut off the bottom of the large rubber trash can, cut large holes all around the sides of the can, and taken off the hinged lid, leaving an opening where the hinge had been – voila, a compost bin was born.

I was hooked, I immediately began saving kitchen scraps (nitrogen) and adding those, along with dry yard trimmings (carbon), to the bin. I watered my bin and turned the contents with a long handled 5-tine cultivator a couple times each week, and in no time my scraps and clippings turned into dark rich dirt – this was (and still is) pure magic to a city girl!

As I said, over the years I have been rather sporadic about composting, but I’m back on track. This summer, all the kitchen scraps from every single kids’ class were added to the bin. There were at least two large mixing bowls of egg shells, fruit peelings, vegetable trimmings, tea bags, coffee grounds, and such each day. The difficult part was keeping up on the carbon half of the equation. You see you need a balance of nitrogen (produced by kitchen scraps and wet yard trimmings- such as grass clippings) and the carbon (produced by wood ash, shredded paper, newspaper, and dry yard trimmings- such as fallen leaves). That balance should be about one-third nitrogen to two-thirds carbon. In the summer, I don’t have many dry leaves or wood ash (usually arrived at by cleaning out the fireplaces) so to get enough carbon, I will tear up newspaper and use the paper shredder on all that annoying junk mail (avoid glossy and colored circulars). When all else fails, I’ll purchase a small bag of organic compost from the hardware store or nursery and mix that in as well.

So why should you compost?  Well if you cook… and if you garden, why aren’t you composting already!?  You will divert at least 30% of your household waste away from your trash can and the landfills.  Plus compost is a natural alternative to chemical fertilizers and it helps retain moisture in the soil. It is a wonderful and natural project for you to begin with your kids… “circle of life” sort of thing. And, it’s fun and rewarding, really it is!  Here is a great website to visit if you have even the slightest bit of interest in learning more and becoming a composter too.

That is the end of my Reduce Reuse Recycle lecture for today…  now on to that aroma wafting through the house that is still trying to lure me back to the kitchen… a cooling loaf of banana bread.

You may notice that this banana bread has no butter or shortening, the Nutella fills in for that. I also prefer to use a longer bread loaf pan. The baked loaf looks prettier and produces nicer sized pieces, plus it bakes a bit more quickly.  I left the banana peels and egg shells in the pictures to remind me that this particular post is about composting, not banana bread. A hard thing to keep in mind when this bread is so moist and rich and is more like a cake than bread. That is why I decided to top it with vanilla bean ice cream. Enjoy!

Chocolate-Hazelnut Banana Bread

3 very ripe bananas
1/3 cup Nutellla (chocolate-hazelnut spread)
2 eggs
1 cup packed brown sugar
1  1/2 cups flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup chocolate chips, divided
2/3 cup hazelnuts, toasted, peeled, and chopped
1 tablespoon turbinado sugar (such as Sugar In The Raw)
Real Vanilla Bean Ice Cream, garnish

Preheat oven to 375 degrees. Grease either a standard 8 1/2 x 4 1/2-inch or a longer 13 x 4 1/2-inch loaf pan. In a large bowl mash the peeled bananas with the Nutella. Stir in the eggs until well combined, then mix in the brown sugar.

Sift in the flour, baking powder, and cinnamon. Mix until just combined and then stir in 2/3 cup of the chocolate chips and the hazelnuts.

Pour into the prepared loaf pan and sprinkle with remaining 1/3 cup chocolate chips and then sprinkle on the turbinado sugar.

Bake the standard 8 1/2 x 4 1/2-inch pan for 45-50 minutes or the longer 13 x 4 1/2-inch loaf pan for 35 – 40 minutes, or until a toothpick that is inserted into the center comes out clean and the loaf is golden. Remove to a cooling rack and cool in the pan for 15 minutes.

Serve warm straight from the pan or remove bread from pan, place on rack, and cool for at least another 30 minutes before slicing. To serve as a dessert; slice, toast, and top with a scoop of vanilla bean ice cream.

Makes 1 loaf

This is the typical sort of dinner you’ll get at our house on a day when I don’t want to venture out in the 110 degree suffocating heat just to get groceries! I will do anything to avoid leaving the air-conditioned loveliness that is my house! First I look in the refrigerator – not much there. More smoked pork, but we’ve had that 2 days in a row, so that will not fly with my guys. Produce drawers – bell peppers, wilting green onions, romaine that has about 24 hours before decisions must be made, and a surprisingly good looking bunch of cilantro. Next stop – garden – ugg! Everything is looking sad, drought ridden, and parched! Snip off the last bit of tarragon and get back into the A/C! What about the pantry – nothing at all inspiring. There is pasta, but that’s always sitting there…. Why in God’s name do these people need to eat every darn day – don’t they know how hot it is?!?!  OK, compose thyself. Last stop the freezer – oh the glorious coldness that flows from the freeze finally gives me the inspiration I have been so very desperate for! What miracles do I find there? Nothing all that much really – shrimp, edamame, and peas – but it is enough.

Peas, now those are a story on their own! The thing you need to know about peas is that…. I Do Not Eat Peas. In any and every instance, other than today, the only reason you would find peas in my freezer is when I have purchased them to use as an ice-pack for injuries.  Frozen peas are excellent injury ice-packs! They mold and form to a hurt knee, elbow, wrist…whatever ailment they are needed for, you can not beat a package of frozen peas to make the ouchie feel better, honestly, frozen peas are better than a mommy’s kiss!

But eating those peas – No Thank You! Where could a girl such as myself acquire such a distaste and violent reaction to the innocent little pea… two words… canned peas! It’s sad but true, I grew up on canned vegetables. Aside from iceberg lettuce, tomatoes, and the occasional corn on the cob; fresh vegetables were not known in my childhood home. And frozen vegetables – barely knew they existed. The only proof of them was on the TV, courtesy of the Jolly Green Giant or Bird’s Eye commercials.

My husband, Dave, on the other hand – he grew up with not only frozen vegetables but fresh as well. He fondly recalls sitting on his back porch in Rockton, Illinois, shelling peas from his dad’s garden. So before this evening, guess how many times I’ve cooked peas for him in the 25 years we’ve been married or the 28 years we’ve been together?  If you know me, you may have already guessed the answer correctly – not once! Oh sure, I’ve scantly added them to paella (then easily picked them out of my portion.) Or layered them in the classic overnight layer salad (which includes iceberg, peas, sugar/mayonnaise, bacon, green onions, hard cooked eggs, etc). Then when I dish up my own plate, I just scoop around the peas and pick off the few that cling to the sweet mayo layer. But actually cook and serve peas as the main ingredient or side dish for dinner – never, not once!

Not until today. Why today? I don’t know, I was at Trader Joe’s a couple days ago, and saw the little bag of frozen petite peas and just felt sorry for Dave and my fierce resistance all this time to serve him his happy childhood memory just because of my own not-so-pleasant childhood memory.  Really -there is only one word for that – selfish. So, you have to know that when I say this pasta with peas is good, it must be Really Good …  ‘Nuff said!

Pea, Edamame, and Shrimp Capellini

2 or 3 large garlic cloves, peeled
Leaves and tender stems from 1 bunch cilantro
1/4 cup fresh tarragon leaves
3 tablespoons olive oil
Salt
12-ounce package frozen shelled edamame
12 to 16-ounce package frozen petite peas
1/2 pound peeled and deveined shrimp, cut into bite-size pieces
12 to 16-ounce package capellini (angel hair) pasta
1/2 cup freshly grated Parmesan

Bring a large pot of water to a boil.  Meanwhile, turn on a food processor fitted with the steel blade, and drop the garlic in through the feed tube, to mince.  Stop the machine and scrape down the bowl with a spatula. Add the cilantro and tarragon leaves to the bowl, and process until finely minced. With the machine running, drizzle in the olive oil through the feed tube. Transfer the mixture to a large bowl.

When the water in the pot comes to a boil, salt generously, add the edamame and peas; cook 3 to 4 minutes. Remove vegetables from the pot with a strainer or a slotted spoon, and place in another bowl. Return water to the boil and add the shrimp.

Boil just until pink and cooked through, 1 to 2 minutes. Remove from the pot with a strainer or a slotted spoon, and add to bowl with edamame and peas.

Return water to the boil and add the pasta; cook al dente following the instructions on the package. When the pasta is cooked, remove 1/2 cup of the cooking water and add to the bowl with the cilantro mixture. Drain the pasta, and add to the cilantro, toss to combine. Stir in the edamame mixture and toss to combine.  Divide between 8 serving bowls, top with Parmesan and serve.

Serves 8

Bulgur is one of the unsung heroes of the grain world. A staple of the traditional Mediterranean diet for thousands of years, bulgur wheat has recently become popular in modern health food and vegetarian diets. Rich in “B” vitamins, iron, phosphorous and manganese.

Bulgur is wheat in its whole form, which has been parboiled for quick cooking. Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that has not been parboiled. It comes in three types, coarse grind which has a consistency that is similar to that of rice and can be used in place of rice in any recipe. Medium grind is most commonly used for cereal and fillings, and fine grind which is usually used for tabbouleh and other salads – such as the one below.

The health benefits of bulgur include preventing constipation (it is high in fiber), preventing cancer, and reducing the risk of heart disease. Bulgur contains ferulic acid, which can prevent nitrates and nitrites, common in many foods, from converting into nitrosamines, which have been linked to cancer. Bulgur wheat also contains lignans. Lignans have high antioxidant properties and also prevent cholesterol from being damaged by free radicals, which makes it easier to stick to the artery walls. Less cholesterol on the artery walls means less chance of developing heart disease.

Aside from all the fantastic health benefits of bulgur there is one more thing to know – it tastes great! It has a nutty flavor and is a great substitute for bread crumbs in say, meatloaf. It can also be substituted in for about 1/3 of the flour in just about any muffin, quick bread, or yeast bread recipe. Give it a try the next time you’re baking to “healthy up” your own favorite recipes. You’ll find bulgur packaged in small bags in the grains or health food section of most grocers. Locally the brand most available is Bob’s Red Mill.

Bulgur Salad with Edamme and Dill

1 cup uncooked bulgur
1 cup boiling water
1 1/2 cups frozen shelled edamame
1 pound yellow and red cherry tomatoes, halved
1 cup finely minced Italian parsley
1/3 cup minced fresh dill
1 tablespoon finely minced fresh mint
1 cup thinly sliced green onions
1/4 cup fresh lemon juice
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Combine bulgur and 1cup boiling water in a large bowl. Cover and let stand1 hour or until bulgur is tender, place in a strainer to remove any unabsorbed water then return to bowl.

Cook edamame in boiling water 3 minutes and drain. Add edamame, tomatoes, parsley, dill, mint, and green onions to bulgur; toss well.

Whisk lemon juice and olive oil together in a small bowl, whisk in salt and pepper, add to bulgur and mix well.

Let stand at room temperature for 30 minutes before serving.

Serves 8

… there’s hair, and skin, and clothes that smell like smoke! I’ve had a charcoal smoker for years and use it every now and then. The reason I don’t use it more often (besides the need to immediately take a shower afterward to get rid of the “Smokey The Bear” smell) is because it seems like a lot of work to have to keep adding charcoal and keep the fire going all day long. But then, while in Payson at Barb’s earlier this week, I spotted an unassembled electric smoker in the garage and said, “Cool, and electric smoker!” To my delight, Barb said, “You can have it, it’s just been sitting there for four years.” I was so excited, I don’t think I said my usual, “Really, are you sure?”  So, Connor and I assembled it yesterday and I am putting it into service today to make smoked pulled pork. Thank you, Barb! ( I think that’s #5 – inside joke!)  xoxo

Smoked pulled pork barbeque may sound like strenuous work, but it’s not, it’s simply a gentle, slow cooking process that is ideal for outdoor smoking. It is time-consuming though, so be sure that you or another willing subject are around to tend to the smoking meat every hour for about 6 hours.

That may sound like a pain in the “you know what” but the actual hands-on time is minimal. It only takes about 15 to 20 minutes to set up the smoker, make the basting sauce and spice rub, prep the pork and get it on the grill rack. Then every hour you baste the meat and check the wood and add more if needed, which takes only a couple of minutes each time. And since the high temperature today in Scottsdale is 113 degrees… that is a very good thing indeed. As can see from the picture below – I keep an eye on the “smoke” from the inside where it is a lovely 76 degrees! The real work comes after the meat is fully cooked. The “pulling” takes some time, so grab a husband, a kid, or a willing friend and pull away.

Not surprisingly, I purchased my pork shoulder at Costco, which meant that the smallest piece they had was 15 pounds. It was actually 2 shoulders and I trimmed off about 1  3/4 pounds of fat, so each shoulder was just about right, coming in just over 6 pounds. Feel free to use your favorite purchased BBQ sauce, but I’m including the recipe for my favorite homemade sauce, courtesy of Tyler Florence – it is amazing! So if you have the time… actually we both know you have the time because you’re hanging around the house basting the pork, so I’ll rephrase that – if you are so inclined, give it a try! These would be the perfect main courser for next year’s July 4th BBQ!

Smoked Pulled Pork Sandwiches

Basting Sauce
1 cup white vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce

Spice Rub
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 tablespoon Trader Joe’s “21 Seasoning Salute” or other multi-spice blend
2 teaspoons freshly ground black pepper
2 teaspoons salt

Pork and Smoker Setup
Smoking chips (I used hickory)
2 cups white wine (if desired, otherwise just use water)
6 pounds pork shoulder (butt)

Tyler Florence’s Ultimate Barbecue Sauce
1 slice bacon
1 bunch fresh thyme
2 tablespoons olive oil
1/2 onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon smoked paprika
Freshly ground black pepper

Assembly
10 buttered and toasted hamburger buns or other rolls of choice
Pickled red onions (from yesterday’s post)
-and/or-
Purchased coleslaw

Basting Sauce: Place all ingredients in a small pan and simmer until the sugar has melted. Pour into a glass measuring cup and set aside.

Spice Rub: Place all rub ingredients in a small bowl and blend

Pork and Smoker Setup: Prepare the smoker according to manufacturer’s directions. Soak the smoking chips in hot water for at least thirty minutes and then drain. Add chips to smoker according to manufacturer’s directions.

Fill the water pan with wine, water, 1 tablespoon spice rub and 1/4 cup basting liquid to the level directed by the manufacturer’s directions and place pan in smoker.

Brush the pork once over with the basting sauce and then rub in all of the spice rub. Place prepared pork on smoker grate and cover.

After one hour, use a long handled grill brush to baste the pork with the basting sauce. Repeat this on the hour for the next 5 hours. While the pork is smoking, make the barbecue sauce.

Tyler’s Ultimate Barbecue Sauce: Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat olive oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors.

Finishing Pork: Use and instant-read thermometer to check the internal temperature of the meat, it should be 190 degrees. Continue smoking and basting, if needed to reach that temperature, then remove the pork and leave to sit for 45 minutes covered in foil.

The pork is now ready for shredding so go to it with a couple of forks or if preferred, just use your hands. Place the shredded meat in a large bowl and toss with half of the barbecue sauce.

Assembly: Spread the toasted buns lightly with barbecue sauce and pile the bottom sides high with the pulled pork. Spoon on a large spoonful of pickled onions and/or coleslaw and top with the top half of the toasted buns. Dig in! …I’m off to take a quick shower  :-)

Serves 10

Yesterday I mentioned the outstanding sliders that Barb, Kim, and I had at Chaparral Pines in Payson, Arizona. We split an order and I’ve been dreaming about and wanting MORE every moment since then! I dissected the menu description and, by Joe, I think I’ve got it! They are so fabulous, they must be shared – here you go! These would be a great addition for next year’s 4th of July BBQ.  BTW, you will have extra mayo and onions leftover after you make the 12 sliders – this is a good thing… a very good thing!

Ahi Sliders

Roasted Jalapeno Cilantro Aioli
2 large jalapenos
2 cloves garlic
Dash cayenne pepper
1/3 cup packed cilantro leaves
1 lime, zested and then juiced for 2 tablespoons of juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup mayonnaise

Pickled Red Onions
1/2 cup white vinegar
1/4 cup sugar
1 bay leaf
Dash red pepper flakes
1/2 teaspoon salt
1 medium red onion, peeled and thinly sliced

Chile Rub
2 teaspoons ancho chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground black pepper

Tuna and Assembly
1 teaspoon olive oil
1  pound Ahi tuna
12 slider buns, buttered and toasted

Aioli: Heat a skillet over high heat. Add the jalapeno and garlic to the dry skillet. Cook until blackened and charred on all sides, about 10 minutes. Place in a plastic bag, seal and allow to rest for 5 minutes. Then remove the stems, most of the blackened skin, and all of the seeds and ribs from the jalapeno, and the peels from the garlic cloves. Add jalapenos and garlic to a food processor with remaining ingredients. Blend, taste and adjust seasoning if needed.

Onions: Heat vinegar, sugar, bay leaf, pepper flakes, and salt in a small nonreactive heavy saucepan over moderate heat, stirring, until sugar is dissolved. Place onion slices in a bowl or jar and pour pickling liquid over onions, stirring occasionally to coat with liquid, and let stand at least 10 minutes (onions will brighten in color). Onions may now be kept for several weeks in the refrigerator. To use, just pull out what you need, drain and pat dry.

Chile Rub: Combine all seasonings in a small bowl.

Tuna: Heat heavy medium skillet over high heat 2 minutes. Brush both sides of tuna with olive oil; sprinkle chile rub and pat into tuna to adhere. Place in hot skillet and sear until brown outside and almost opaque in center, about 3 minutes per side.

Spoon the jalapeno-cilantro mayo on each side of toasted buns. Place a generous piece of tuna on each bottom half, finish layering with onions and top half of bun and enjoy.

Makes 12 sliders

I spent the last couple of days in beautiful Payson, Arizona at the summer home of my dear friend and mentor, Barbara Fenzl, along with Kim Howard, who rounds out our “3 Amigos”.  Kim and I drove up on Tuesday morning and the three of us spent a wonderful day relaxing, catching up, and cooking together. Then early on Wednesday morning we hiked for about 90 minutes up and down the Horton Creek Trail before heading back for a yummy lunch at the Chaparral Pines Country Club (recipe to follow tomorrow for my take on their scrumptious Ahi Tuna Sliders!) Kim headed back down to the Valley after lunch, while Barb and I drove north to Strawberry, Arizona to check out Fossil Creek Creamery.

We tasted and purchased their lovely goat cheese, which you will find on fine menus around the Valley; including Binkley’s, T-Cooks at The Royal Palms, Quiessence at South Mountain, and Kai at Wild Horse Pass. While the cheese is tasty, the best part was petting the baby goats – adorable! The little black and white cutie at the top of the page was my favorite!

Now, what to make with this fabulous fresh goat cheese… I can’t think of anything better than these amazing biscuits that are served at Art Smith’s southern-style Chicago restaurant, Table Fifty-Two. Art Smith was the personal chef to Oprah Winfrey from 1997 to 2007, so the biscuits have quite a pedigree! Enjoy!

P.S. Funny how things work out… my own adorable daughter talked about goats on her blog, “Linger”, just a couple days ago… strange when you think about it – how often do people you know actually mention goats?

Art Smith’s Goat Cheese Drop Biscuits

2 cups self-rising flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons cold unsalted butter
1/4 cup goat cheese
1 cup buttermilk
Extra butter to grease pan and top biscuits
1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees.  Place one 10-inch cast iron pan into the oven while it is preheating.

Place flour, salt, baking soda, and baking powder into a medium-sized bowl. Cut in the butter and goat cheese with pastry cutter or 2 forks. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.

Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan. Brush the tops of the biscuits with melted butter.

Bake from 14-16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese.  Enjoy warm!

Makes 12