The First Taste of Fall

Fall has technically been upon us for several weeks now, but it wasn't until I cooked this dish last night that I really felt like we were in the midst of fall. I think roasting squash does that to me.

Lamb Chops with Garlic & Rosemary
Full Recipe available at: Food Network

Since it was my first time making this, I followed the recipe exactly. I didn't really make any modifications that would warrant me writing out the steps in my own words. And did you know how wrathful food bloggers are when people just copy and paste recipes? I would NOT want to step on those toes. Next time I make this dish I will cook the sauce down a bit more, since we had a ton left over.

As for the squash, I halved two small acorn squashes and scooped out the seeds. Then I filled the hollows with a pat of butter and sprinkled kosher salt, brown sugar and cayenne pepper over the tops. After roasting the squash (with the cut side facing up) for 45-55 minutes in a 400 degree oven, I let it cool slightly. Then I scooped out all the flesh (don't lose any of that melted butter) and mashed it all together in a bowl. This turned out to be super flavorful and made the condo smell great to boot. Even Jack couldn't resist the call of the squash; he grabbed the peels out of the trash while we weren't looking! He usually only does that with ribs.

Earning My Cooking School Degree

Last October I spent the morning attending a demo at the New Orleans School of Cooking. At the conclusion of our class, our instructor advised us that we could earn a diploma if we made any one of the recipes at home. Last night I set about getting that certificate. Since gumbo was Eddie's favorite dish in NOLA, it seemed to be the logical choice for my final exam.

I used the recipe provided to our class as a model, but halved it and made a few other changes to account for our preferences.

I used:

• 1/2 cup oil
• 1/2 cup flour
• 1/2 lb. chicken breast (cut into pieces)
• 1 lb. andouille sausage (cut into pieces)
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1 tablespoon chopped garlic
• 4 cups chicken stock
• 1 bunch chopped green onions
• Big Kevin's Bayou Blend seasoning
• File (ground sassafras leaves used for flavor and thickening after cooking. 1/4 to 1/2 teaspoon per serving is the recommended amount)
• Cooked rice

Here is how I did it:

1. Heat the oil over moderate heat in a saucepan. Add in the flour and make a roux to the desired color. Stir constantly with a wooden spoon to avoid lumps from forming. I took my roux to a light chocolate shade; it took approximately 15 minutes. Remove from heat and set aside. My roux is in the ramekin below.



2. In a large stockpot, heat a tablespoon of oil over moderate heat. Add the chicken, season. Brown the chicken. Add the sausage and briefly saute with the chicken. Remove both from the pot.
3. Add the onions, celery, green bell pepper, garlic and roux into the pot. Mix well and stir very frequently. After the vegetables start to become tender, return the chicken and sausage to the pot. Combine well with the vegetables, stirring often. Stir in the chicken stock and bring to a boil. Reduce the heat and let simmer for approximately an hour. Season to taste with Bayou Blend.

Here it is, simmering away:

Approximately 10 minutes before serving, add in the green onions. Serve gumbo over rice, adding file and additional Bayou Blend if desired.

This was a lot of work, but was SO delicious! Even Eddie had nothing but compliments, which was a suprise to me since he has become quite picky when it comes to gumbo. I think I aced the exam. :-)

Time for a Pick-Up

No, not that type of pick-up. I am happily married woman after all. But after the last couple of posts, I feel a little "pick me up" is in order. The espresso in these brownies should do the trick.

Dark Chocolate Espresso Brownies
Source: Giada DeLaurentiis

You will need:

• Nonstick cooking spray
• 1/3 cup plus 2 tablespoons water
• 1/3 cup vegetable oil
• 2 large eggs
• 2 tablespoons plus two teaspoons espresso powder
• 1 box brownie mix (I usually use Duncan Hines dark chocolate mix)
• 3/4 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• 1-1/2 cups powdered sugar
• 1 tablespoon unsalted butter, at room temperature

1. Preheat the oven to 350 degrees.
2. Spray a 9x13 inch metal baking pan with nonstick spray. Whisk together 1/3 cup of water, oil, eggs and 2 tablespoons of the espresso powder in a large bowl. Add the brownie mix and stir until well combined. Stir in the chocolate chips. Transfer the batter to the baking pan. Bake for approximately 35 minutes, until a toothpick inserted into the center comes out with a few moist crumbs attached. Cool completely.
3. To make the glaze, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter. Whisk until smooth. Pour the glaze over the brownies and refrigerate until set. Cut into bite-size pieces and serve.

In the original version of the recipe, Giada uses an instant espresso powder by Medaglia D'Oro. This most recent time, I was out of the instant stuff so I used 2 tablespoons of Illy ground espresso for the batter. For the glaze I brewed a shot of espresso and used 2 tablespoons of that in place of the instant mixed with cold water. It turned out just as good, if not better than the original version.

Spicy Beef Stir-Fry

What this lacks in authenticity (according to Eddie), it makes up for in taste. Best of all, it's a quick recipe, great for weeknights.

Spicy Beef Stir-Fry
Source: Food Network Magazine, February/March 2009

You will need:

• 1 tablespoon cornstarch
• 3 tablespoons Shaoxing rice wine, dry sherry or white vermouth (I used sherry)
• 1 pound beef sirloin, thinly sliced against the grain into strips
• Kosher salt and freshly ground pepper
• 2 tablespoons oyster sauce
• 2 tablespoons toasted sesame oil
• 3-4 tablespoons peanut oil
• 1 1-inch piece of ginger, thinly sliced
• 2 cloves garlic, smashed
• 5-7 dried red chilies, halved
• 1 small onion, thinly sliced
• 8 heads baby bok choy, halved
• Pinch of sugar
• Cooked rice, for serving

1. Whisk the cornstarch with 2 tablespoons of rice wine in a medium bowl. Add the beef, season with salt and pepper. Toss to coat. Set aside for 15 minutes.
2. Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl. Set the bowl near the stove.
3. Heat a wok or large nonstick skillet over high heat until very hot. Add 3 tablespoons peanut oil, then the ginger, garlic and chilies. Stir-fry until fragrant, approximately 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 3-4 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
4. If the pan is dry, add 1 tablespoon of peanut oil, then add the onion and stir-fry until just soft, approximately 2 minutes. Add the bok choy and sugar; stir-fry until wilted. Return the beef and any juices to the pan and stir to combine. Serve over rice.

Peppercorn Chicken with Lemon Spinach

So far I am two-for-two with recipes from Food Network magazine. I was a little bit nervous about this one because of all the dijon mustard involved. I thought the mustard would overwhelm the dish, but it turned out quite tasty.

You will need:

• 3 tablespoons dijon mustard
• 3 large skinless, boneless chicken breasts (I used two)
• 2-3 teaspoons coarsely ground mixed peppercorns
• 3/4 teaspoon finely minced fresh rosemary (I omitted)
• Kosher salt
• 3 tablespoons extra-virgin olive oil
• 2 shallots, thinly sliced
• 1/3 cup brandy or red wine
• 1/3 cup low-sodium chicken broth
• 1 tablespoon chopped fresh parsley
• 2 cloves garlic, chopped
• 1 pound spinach
• 1/2 teaspoon finely grated lemon zest

1. Preheat the oven to 350. Brush 1 tablespoon mustard all over the chicken. Sprinle with the peppercorns, salt and rosemary to taste. Pat gently so that the seasonings stick.
2. Heat a large skillet over medium-high heat. Add 2 tablespoons of oil. Add the chicken and cook until golden brown, about 3 minutes on each side. Transfer the chicken to a baking dish (set aside the skillet for the sauce). Bake the chicken until cooked through, about 10 minutes.
3. Meanwhile, add the shallots to the skillet. Cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy or red wine, then return the pan to the heat. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining two tablespoons of mustard and the parsley.
4. Heat the remaining 1 tablespoon of oil in a deep skillet over medium-high heat. Stir in the garlic and cook for approximately 30 seconds. Add the spinach, season with salt and cook until wilted. Add the lemon zest. Drizzle the chicken with the shallot sauce and serve with the spinach.

Cooking note: If you are not a fan of mustard, try substituting two tablespoons of butter instead of the mustard when you finish the sauce instead.

Garlic-and-Greens Spaghetti

In keeping with the theme for change in 2009, I cancelled my subscription to Food & Wine magazine. After two years of subscribing I have accumulated quite the stack of recipes to try, but really needed more recipes that would be more weeknight-cooking friendly. The newly launched Food Network magazine seems to fit the bill, although I'm only on my second issue. I got off to a good start with this fairly healthy pasta dish.

Garlic-and-Greens Spaghetti
source: Food Network Magazine, Feburary/March 2009 issue

You will need:

• 16 cloves of garlic, thinly sliced (a garlic press is handy for this)
• 1/3 cup extra-virgin olive oil
• 2 medium onions, halved and sliced
• 1/8 teaspoon red pepper flakes, or more to taste
• Kosher salt
• 2 pounds torn winter greens such as kale, chard, escarole or mustard greens (I used chard)
• 12 ounces spaghetti (I used 8oz. of whole wheat spaghetti)
• 1/4 grated pecorino romano cheese

1. Bring a large pot of salted water to boil. Meanwhile, cook the garlic in the oilve oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp. This should take 2-3 minutes; be careful not to overbrown it. Using a slotted spoon, transfer the garlic chips to a plate lined with paper towels. Pour off all but 2 tablespoons of the oil. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1-1/2 teaspoons of salt.
2. When the onions are almost done, add the greens to the boiling water and cook uncovered until just tender, about 2 minutes. Using tongs, remove the greens; add them to the skillet with the onions. Cook, stirring occasionally until tender, about 5 minutes.
3. Return the cooking water for the greensto a boil. Add the spaghetti and cook until al dente, 8-10 minutes. Reserve 1 cup of cooking water before draining the pasta. Drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and toss, using the reserved pasta as necessary to keep the pasta from clumping. Top with the garlic chips.

Makes 4 side-dish servings or 2 entree servings.

Note: If you can, open a window while cooking the onions and garlic. ;-)

A Martini Day

The Scene: 4:55pm in a courtroom in 'da hood.

The Judge: "Off the record, five minutes before five o'clock. You all earned your paychecks today, not that you don't work hard every day."

Me: "Today was crazy."

Defense Counsel: "I think we all earned a glass or two of wine in addition to our checks."

The Judge: "Your entitled to your choice Ms. Defense Counsel, but I think today deserves a martini."

Who am I to not follow a judge's order? This past afternoon really does require a martini (or other vodka-based drink) for recovery. I'm typing this with a glass in hand.

Mondays and Wednesdays are always pre-trial days. A typical pre-trial day entails prepping files in the morning and court appearances after lunch until 3:30 or so. Maybe 4pm if it's an unusually busy day. Then it's back to the office for filing, phone calls, e-mails, etc.

Here was today: 17 cases on afternoon calendar in the courtroom, nine of which belong to me. My first case up was a local high profile case. Between the media attention and the need for delicate handling of the victim, I'm always edgy when this case comes up on calendar. We get through that okay, with some tears from both sides but no outbursts.

Then came the case that really took it out of me. It's rare that I completely lose it with opposing counsel. I have a pretty strong reputation for being fair, reasonable and easy to work with. But trying to discuss a case with this one old man PITA left me wanting to kick him. It should have been an easy case; the Probation Dept. had already drafted a pre-plea report. But old man PITA still wanted to dispute every single standard term on there, interrupting me at every possible turn as I tried to talk to the other, more normal defense attorneys on all those other cases. He even tried to argue with me about "making the minor a ward of the court," when the document clearly stated that the proposed plea would NOT make the minor a ward. It was like living a bad thread on The Nest. I didn't know what to do except stop talking to old man PITA and request a conference on the case with the judge. As we waited our turn, old man PITA still took it upon himself to mumble crap into my ear. Fortunately, the judge is a smart man. He quickly figured out what (or who) the problem was and reined in old man PITA. The only problem was that by the time old man PITA was out of my hair, it was already past 3:30 and I still had six cases to call. Oy.

I didn't leave the office until well past 5pm. I know that firm lawyers will have no sympathy for me on this point, but one of the perks of my job is the fact that I generally never have to stay past 5pm. When I stay past five, it's a sign that it's been a bad day.

So now you know why I am already halfway through an elderflower gimlet. I first had this drink at Nopa, but I think I have created a decent at-home approximation:

For one serving, pour 2 parts vodka, 1 part lime juice and 1 part elderflower liqueur over ice into a martini shaker. Shake well, pour into a chilled glass and garnish with lime.

It's a GTG!

What is a GTG? It's an afternoon of food, laughter, cute dogs and cool women all getting together to hang out and have a good time. Yesterday, 10Years welcomed the ladies of OC, LA and the IE into her home for a fun-filled time. WeezerMonkey documented the day with many pictures, but left out a photo of one of the best parts of the day: live entertainment by the talented Monkey!

I couldn't figure out what type of food item to bring, so I arrived with a pitcher of sangria instead. I used to refer to it as Cha Cha Cha Sangria, since the recipe was inspired by the featured drink served at Cha Cha Cha. But at the suggestion of Marshmalo, I might refer to it as Memory Inhibiting Sangria in the future.

You will need:

• 1 bottle dry white wine (I use a sauvignon blanc with fruity notes)
• 1 bottle red wine (preferably a beaujolais)
• 1 orange
• 1 lemon
• 1 cup of sugar
• assorted fruits (I always use red grapes and strawberries)
• 1-2 ounces of brandy (optional)

1. In a large non-metal bowl, mix the wines together, along with the cup of sugar. Stir for a few minutes.
2. Slice the orange and lemon into thin slices (1/8 - 1/4 of an inch). Add to the wine and stir.
3. Cover and refrigerate overnight.
4. In the morning, add in your other fruits and the brandy. Stir again, pour into a pitcher and chill until it's time to party!

This sangria goes down so easy you may forget you're drinking alcohol. Plan accordingly. ;-) On the rare occasion you have some leftover, skim out the fruit and store the rest in the refrigerator for up to 2 days.