Category Archives: Food & Recipes

Food is an important part of our family. I don’t believe in “secret recipes.” If I make it, I’ll share it. And if you like it, I hope you’ll share it, too.

September 28, 2011 · 8:00 AM

My Halloween “To Do” List

October is around the corner, kids. Right around the corner. Practically peeking out at us. And because fall is my favorite season and because I’m a nut for all things Halloween, I thought I’d share a few things on my ‘to do’ list this year.

A new twist on candied apples from Parents Magazine 2010

How cute are these? Taken from the pages of Parents Magazine in 2010, My Baby shared this with me. I’ve been dying to make them all year. All I need is a basket of apples, a bag of candies and a weekend with the grandkids. That little green apple guy with the marshmallow top hat just knocks my socks off.

Dracula Mice? Oh yeah. I'm in!

We found these little guys at a Christmas Market in Ludwigsburg, Germany last year. The pear mice are adorable, but those vampire mice? They would be perfect for Halloween. They’re made with fresh apples or pears, chocolate coating, royal frosting and M&Ms. I’d skip the sticks and add licorice tails.

These are the most delicious spiders you'll ever eat.

I love these brownie spiders. They are a snap to make and they are oh so delicious. Using your favorite brownie recipe or mix, bake the brownies as directed. Remove from the oven and allow them to cool completely. Using a round cookie or biscuit cutter, cut out 6-8 spider bodies. Using a spoon, remove a scoop of brownie from the pan and roll it in the palm of your hand to form a small ball for the head. Grab some M&Ms for the eyes and a tube of black Wilton sparkle gel from the cake decorating section of your grocery store. To serve, I like to paint a spider web on each plate with black sparkle gel. Place the round body section just off center in the middle of the plate. Place the head right next to the body. Using sparkle gel, put a small dab on the back of each M&M and stick them to the spider’s face. Finish with a dot of sparkle gel in the center of each eyeball. Top with a scoop of ice cream and your favorite sauce.

What would Halloween be without a few creepy treats?

This is another easy one. Just melt white chocolate candy coating and pour it into a plastic zip bag. Snip one corner of the bag off and pipe onto pretzels. Place an M&M in the center of each and allow them to cool until hardened. Using a small tube of red decorating gel (Wilton has a line found in most grocery stores), pipe onto eyeballs so that some are blood-shot. A small dot of black decorating gel finishes the look. Allow the gel to dry to the touch without your finger sticking to it, then you can bag them and tie them with a ribbon for gifts.

I want my Mummy!

I love these little guys. If you’re a multi-tasker, you can whip out a batch of these while you’re making your blood-shot eyeballs. All you need is a package of the large rod pretzels, a bag or two of white chocolate candy coating, and black decorating gel. Simply melt the candy coating and pour it into a deep container like a quart mason jar or a heavy drinking glass. Dip each pretzel rod into the melted candy coating, allowing the excess to drip off. Place them onto a sheet of waxed paper. Allow them to cool until they are firm to the touch. Melt more of the white chocolate candy coating and pour it into a plastic zip bag. Cut off the tip, and moving from side to side horizontally pipe the “stripes” onto the mummies to give them that ‘bandaged’ look. You don’t need to be perfect here. Having some a little off kilter adds to the fun. Once they’ve started to firm up again, lift each pretzel by the uncoated end and use a butter knife to scrape off any candy coating ‘strings’ from the sides. Eyes and mouths are created with black decorating gel. These little mummies look great when you stand them up in a container. Tip: put a cup of raw rice in the bottom of your container and they’ll stand upright. These make a great centerpiece for a Halloween party.

Who could resist these adorable Halloween treats?

Who says adults can’t play with their food? Not me. Not ever. And October is the perfect time to do it with enthusiasm. Care to join me?

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September 26, 2011 · 7:56 AM

Recipe Review: ATK’s Chicken Marsala


I am locked in a perpetual search for new main dish recipes. This weekend, I decided to take on Chicken Marsala from the America’s Test Kitchen Family Cookbook. There’s a lot of good stuff in that cookbook, and I’m a big fan of their work. I’m also a big fan of mushrooms stewed in wine, so it was a no-brainer. This recipe makes 4 servings. Here’s how it all went down.

Ingredients:
2 boneless, skinless chicken breasts
salt & pepper
1/2 cup all-purpose flour
3 tablespoons of vegetable oil
3 ounces of pancetta, finely minced
8 ounces of button mushrooms, thinly sliced
1 garlic clove, minced
1 teaspoon of tomato paste
1 1/2 cups of sweet Marsala wine (see note below)
1 1/2 tablespoons of freshly squeezed lemon juice
3 tablespoons of cold butter, cut into 3 pieces
2 tablespoons of minced flat-leaf Italian parsley
Spaghetti, linguine or other pasta, cooked

Start by pre-heating your oven to 300F. You’ll want to keep your chicken cutlets warm while you’re making the sauce.

To prepare the chicken, slice each breast in half horizontally to make two thinner cutlets. If one end is thicker, pound the thick end to make chicken cutlet uniformly thin. Once the chicken is halved and pounded, season each cutlet with salt and pepper and dredge it in flour to coat. In a hot skillet over medium-high heat, add the vegetable oil and cook the chicken until golden brown on each side. Place the cooked cutlets in an oven-proof pan, cover lightly with foil and place them in the hot oven to stay warm.

Using the same oil that is already in the skillet, cook the pancetta and sliced mushrooms until they are a deep, gorgeous brown and the pancetta is crispy. Note: I did not mince my pancetta, and I came to regret it. The larger pieces really distracted from the desired texture of the sauce. Don’t be like me. Mince your pancetta into tiny little tidbits. You’ll thank me for it later.


When the pancetta and mushrooms are a gorgeous golden brown, make a well in the center and throw in the garlic and tomato paste. Brown for a few seconds, or until you really start to smell the garlic. Stir together with the mushrooms and pancetta and add the Marsala wine (as soon as you read the following note).


NOTE ON SWEET MARSALA VERSUS DRY MARSALA WINE: The ATK Cookbook clearly says to use sweet Marsala wine. The little Italian man at the liquor store said to use dry Marsala wine. I bought both, thinking I might blend the two. Instead, I convinced myself to use the sweet Marsala, as stated in the cookbook. Big mistake, in my opinion. The final sauce was… well, too sweet. Not at all like the savory Marsala sauce I order in restaurants. Next time, I’m sticking with the little Italian man and using the dry Marsala. As he so wisely stated, “You use the sweet Marsala for tiramisu; you use the dry for marsala in sauces for meat.” Lesson learned? Never argue with an authentic Italian when you’re making Italian food. That seems so clear to me now.

Okay, so once you’ve decided to skip the sweet for the dry Marsala, pour the wine into the pan with the mushrooms. Keeping the heat at medium-high, allow the sauce to cook down until it is reduced by at least half and the wine takes on a syrupy texture. This will take a few minutes, so stir it occasionally and keep an eye on it. Once it’s reduced, add the lemon juice and stir to combine. Turn off the heat and add the cold butter, one piece at a time, whisking it in before adding the next piece. Add the minced parsley and stir it in; add salt and pepper to taste.


Serve over the cooked pasta of your choice. I also recommend a nice salad and a warm, crusty baguette. And if you have a lovely bottle of Italian red on hand, well that’s just frosting on the cupcake.

Final Thoughts: this recipe is worth making, with a few minor adjustments. I feel strongly that dry Marsala is the better choice here. And because I like the smooth texture of a Marsala sauce that really showcases the mushrooms, I think I will fry the pancetta and remove it from the pan next time so it will flavor the mushrooms, but not be incorporated in the final sauce. I’m looking forward to trying this again with the dry Marsala, possibly on a grilled sirloin. If you love mushrooms in wine, this one is worthy of a shot at your dinner table. Mangia!

NanaBread's Chicken Marsala courtesy of America's Test Kitchen

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September 23, 2011 · 6:30 AM

Baked Pumpkin Pie Oatmeal


It’s fall, y’all. And fall brings the promise of cooler weather, and that means we can finally dust off our favorite cold weather foods. Foods like chili and stew and all things pumpkin. I like pumpkin. I like it a lot. So when I dropped in on my friend Anne’s blog, From My Sweet Heart and saw that she had posted a recipe for baked wild blueberry oatmeal with maple cream, I got excited. Hot breakfast? Heck yes! Her oatmeal was gorgeous. She claimed the recipe was really adaptable and challenged readers to come up with their own versions. So what did I choose? Pumpkin, of course. So here is my version of Baked Pumpkin Pie Oatmeal, adapted from Anne’s lovely recipe. Just in time for breakfast, and just in time for fall. Thank you Anne, for your gorgeous inspiration.

Here’s what you’ll need:

2 cups of old-fashioned rolled oats (I use Bob’s Red Mill)
1/2 cup of chopped almonds or pecans
1/2 cup of jumbo mixed raisins (optional)
2/3 cup of packed brown sugar
1 teaspoon of baking powder
1 teaspoon of ground cinnamon
1 good pinch of pumpkin or apple pie spice

1 1/4 cups of milk
3/4 cup of canned pumpkin (not pumpkin pie mix)
2 eggs
2 tablespoons of butter, melted
1 teaspoon of vanilla bean paste (or vanilla extract)

Pre-heat your oven to 350F and grab a non-stick skillet.

Toasting the raw nuts & oatmeal gives them more depth of flavor.

I started by toasting the oatmeal and almonds in a dry non-stick skillet for about 5 minutes, or until they had a toasted, nutty smell. In a large mixing bowl, combine the oatmeal, nuts, raisins, brown sugar, baking powder and spices. Stir to combine, then make a well in the center of the dry ingredients.

Sun-Maid Mixed Jumbo Raisins are all that & a bag of chips.

In a smaller bowl, combine the milk, pumpkin, eggs, melted butter and vanilla. Beat until well blended and pour into the dry ingredients. Stir to combine.

Lightly spray an 8″x8″ square baking pan (I used a large glass loaf pan); pour in the oatmeal mixture. I set my baking dish into a 13″x9″ pan lined with foil, just in case it bubbled over while baking but it didn’t. Bake at 350F for 30-45 minutes (shallow pan = 30 minutes; loaf pan = 45 minutes).

Straight out of the oven, with Anne's Maple Cream lying in wait.

Serve warm with Anne’s maple cream:
2 cups of heavy cream
1/2 cup of pure maple syrup

Combine the cream & maple syrup in a saucepan; heat over low until warm.

I have to be honest. I toyed with the idea of making a cream cheese glaze for this so it tasted more like pumpkin bread with cream cheese frosting, but I just couldn’t bring myself to do it. If I had, I would have combined 4 ounces of softened cream cheese with 1 1/2 cups of powdered sugar and beat it until there were no more lumps. Then I would have added a splash of vanilla extract and enough heavy cream or milk to thin it until it was pourable. I would have then drizzled a spoonful (or two) of the cream cheese glaze over the top of each serving. Just because I didn’t do it doesn’t mean you can’t. It would totally rock. I mean, everything is better with cream cheese frosting, am I right?

Pumpkin Pie Oatmeal with Maple Cream - good morning!

The final verdict: this is delicious. It’s warm and toasty with all of the flavors of pumpkin pie. It’s perfect for a chilly fall morning or even a comfort food dinner after a bad day at work. It tastes best if you let it sit for 30 minutes or so once it comes out of the oven to give the flavors time to bloom. In short, this is a recipe you can easily FALL for. {hee hee} Yeah, I went there.

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September 12, 2011 · 8:01 AM

TCP Cooks: Chocolate Chip Cookies

Read it & weep, ladies. My man bakes chocolate chip cookies.

That’s right, ladies. The Complete Package bakes cookies.
Homemade chocolate chip cookies with pecans.
They’re big, they’re warm and they’re wonderful.
(That’s what she said!) Here’s how he does it.

The players, although some of those chocolate chips didn't make it

Complete Package Chocolate Chip Cookies:
2 1/3 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
3/4 cup of granulated sugar
3/4 cup of brown sugar
2 sticks of unsalted butter
2 eggs
2 teaspoons of vanilla extract
1 bag (12 ounces) Guittard Extra Dark chocolate chips
1 cup chopped pecans

This makes me question why I separate things into cute little bowls.

To begin, set your butter out on the counter to soften. Once you can squeeze it and it gives a little, it’s ready to go. In a large mixing bowl, combine the flour, baking soda, salt and sugars. Whisk to combine. Add the softened butter, eggs and vanilla and mix just until combined. (Note: TCP likes to mix the cookie dough with his hands so that he doesn’t over mix the cookie batter.) Stir in the chocolate chips and pecans just until they are evenly distributed.

Do what you want, but I'm not giving up my KitchenAid.

Using an ice cream scoop, TCP creates large balls of cookie dough that are slightly smaller than a baseball. He puts the dough balls into a mixing bowl and places the bowl in the freezer for 20 minutes. Depending on how warm your kitchen is, it may take a little longer for your cookie dough to firm up.

While the dough is chilling, pre-heat your oven to 375F. Once the dough balls feel firm to the touch but not frozen solid, they’re ready. For baking, The Complete Package insists that a thick heavy-duty baking sheet is the key to great cookies. It prevents the cookies from burning on the bottom.

One they’re ready to bake, TCP takes the dough balls out of the freezer one at a time, twists them in half, and places the “torn” side up in order to get better lift.

Grab one big dough ball at a time & twist it in half.

Place them torn side up for better lift while baking.

He bakes them six cookies at a time to give them some room to spread out. You’ll want to keep the dough balls in the refrigerator while each pan is baking so they don’t get soft. Here is TCP’s theory – soft cookie dough spreads out when baked and makes for thin cookies. Cold cookie dough that’s piled high will form taller, fluffier cookies. He must know what he’s talking about, because his cookies turn out consistently fabulous every single time.

Bake each tray for 15 minutes on the middle rack of your oven until they start to turn a light golden brown around the edges. Keep in mind that everyone’s oven is different. You may want to start watching yours at 12 minutes in case your oven runs hotter, or bake them longer if you have the opposite problem. Once they’re done, remove them from the oven, allow them to cool for a few minutes on the pan, then move them to cooling racks.

Your house is going to smell SO good when these are baking!

Once they’re cooled, grab a gallon of cold milk and get ready for a stampede. This recipe makes approximately 2 dozen cookies, and they won’t last long.

One last tip: if you can find them, try the Guittard Extra-Dark chocolate chips. They are our favorites, and they are worth seeking out. They will rock your world. Guaranteed. Or my name isn’t NanaBread. Well, actually my name is Jeanne, but let’s not get tangled up in technicalities here. Just try them!

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September 9, 2011 · 8:25 AM

Behold the power of cheese!

Homemade American Cheese - recipe by America's Test Kitchen

I made cheese yesterday. Well, not from scratch exactly, but I did make cheese. American cheese. Good ol’ ooey gooey grilled cheese-style American cheese. I was compelled to do it when I saw an internet feed from America’s Test Kitchen promising to show me how to make homemade American cheese with no additives or preservatives (except for what may be in the block of Colby you start with). Seriously? For realz? Needless to say, I was in. All in.

The Complete Package and I love a melty grilled cheese sandwich. And since I started with a good quality all natural cheese, I’m feeling pretty content about making my own preservative-free cheese. I don’t know about you, but I find that exciting. Especially when homemade American cheese leads to homemade grilled cheese sandwiches toasted on a griddle with real butter. Excited yet? Well, I am. I’m practically drooling.

Here’s the rundown on what you’ll need:
One 2-cup mini-loaf pan lined with plastic wrap
Twelve (12) ounces of grated Colby cheese
Unflavored gelatin, combined with little water
Dry milk powder, salt & cream of tartar
Whole milk
A food processor & a rubber spatula
Approximately 20 minutes of your time

In a nutshell, you grate the Colby cheese on the ‘small hole’ side of your box grater and throw it in the food processor with the milk powder, salt & cream of tartar. You bloom the gelatin in a little water then add it to boiling milk, whisking until the gelatin dissolves. Then you start your food processor and slowly pour the milk/gelatin mixture into the cheese mixture, blending for at least one minute until the cheese mixture is smooth, creamy and a little glossy.

Grate it, blend it, mold it & fridge it. Easy peasy cheesy.

Then you simply scrape it into your prepared mini-loaf pan, pressing it to remove air bubbles and smoothing out the top. You then cover it tightly with plastic wrap and pop it in the fridge to set up (for 3 hours up to overnight).

I don't want to freak you out, but you're destined for sandwich greatness, my friend.

That’s it. It couldn’t be easier. And it only took about 20 minutes from start to finish, including lining the pan, making the cheese and washing the dishes. I’m impressed. I tell ya’ – the folks at America’s Test Kitchen know what they’re doing. I’m just grateful they are willing to share their knowledge with the rest of us. For the link to the actual recipe, click here. Handy tip: have some bread & butter on hand because you’re going to want to make a grilled cheese sandwich as soon as this is ready. I like mine with a steamy mug of tomato soup. Mmmm…

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September 7, 2011 · 8:03 AM

Our Perfect Meal

Smoked pork tenderloin, stir-fried cabbage & Texas caviar - oh, my!

The Complete Package and I have discovered our perfect meal. We made it this weekend, but usually we save it for New Year’s Day. It’s one of our favorites of all time and it confirms my theory that sometimes the simplest foods are the most wonderful. Here’s the rundown:

Pork Tenderloin
rubbed with Salt Lick dry rub (it’s spicy & wonderful) and smoked over oak

Stir-Fried Cabbage
green cabbage chopped & braised in a hot skillet with bacon, salt & black pepper

Texas Caviar
black-eyed peas w/jalapeno, purple onion, cilantro, red wine vinegar & olive oil

Oh, baby. Who wouldn’t love to put down a plate of this cabbage? When you add a slab of smokey pork tenderloin and Texas caviar, it’s amazing. Try it for yourself and see if you don’t agree. It’s simple. Beautiful. Flavorful. Perfect.

One tip: if you’re sensitive to cabbage, consider serving this meal with a simple appetizer – Beano. {And just like that, she makes a subliminal fart joke.}

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August 29, 2011 · 7:35 AM

TCP Cooks: Liege Waffles

The one that started it all - a Belgian Liege Waffle in Bruges, Belgium circa 2005


liege (noun) – a feudal lord entitled to allegiance and service

Liège (place) – a province in eastern Belgium; Capital: Liège

Liège Waffle (food) – a rich, dense, sweet and chewy waffle; invented by the chef of the prince-bishop of Liège in the 18th century as an adaptation of brioche bread dough, it features chunks of pearl sugar, which caramelize on the outside of the waffle when baked in a waffle iron.

Ever had a liege waffle? If you had, you’d remember it. They’re sweeter and more dense than a regular waffle, and have a distinctive sweet crunch to them. That tell-tale crunch is the result of pearl sugar, which is added to the waffles at the last minute, producing a sweet, crispy crunch with every bite. Liege waffles take more time and effort than the usual ‘straight out of the Bisquick box’ version we’re used to, but they are so worth it. Once you’ve tried them, you may never want to go back to ordinary waffles again. Yes – they are THAT good. TCP and I had these in Belgium and the Netherlands, and we’ve never been able to forget them. Not that we’d want to. Ever.

Enter TCP. He made them for breakfast Sunday. That’s right, folks. The Complete Package lived up to his moniker, and found a recipe for crunchy on the outside, soft on the inside waffles with that tell-tale sugar crunch. And so, without further ado, here is TCP’s version of homemade Liege Waffles. Oh, and he took all of his own photos. Let’s start with the ingredients.

TCP’s Liege Waffles:
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
2 eggs, at room temperature
one packet of rapid-rise yeast
1 1/4 cups of butter, melted
7 ounces of cold water
1 1/3 cups of pearl sugar (we used turbinado sugar)
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. ground cinnamon
fruit or toppings of your choice
whipped cream (preferably homemade)

This recipe calls for 2 eggs at room temperature. If you’re not comfortable with leaving eggs out, just set them in a bowl of water for a few minutes before using. Sift the flour into a mixing bowl and make a well in the middle; set it aside. In a microwave-safe bowl, melt the butter; set it aside to cool to lukewarm. In another bowl, beat your eggs until light and fluffy; add the melted butter and yeast, mixing well. Add the water and mix again.

Pour the egg/butter/yeast mixture into the flour along with the regular sugar, vanilla & almond extracts, and ground cinnamon. Using a mixer with a paddle attachment or dough hook, mix on low speed to combine all ingredients. Turn the mixer to medium speed and beat the waffle dough for 10 minutes. The batter will be sticky, which is why you need the paddle attachment or dough hook. This stuff will climb regular beaters like a spider monkey.

The key to liege waffles - yeast dough & pearl sugar

Once beaten, cover the bowl and allow your waffle dough to sit in a warm place to rise for 30 minutes. Heat your waffle iron prior to using. See ours? It’s 30 years old, and still going strong. It could tell a thousand waffle stories. When your dough and waffle iron are ready, stir in 1 cup of the pearl sugar. Spray your waffle iron lightly with cooking spray to prevent sticking, and drop spoonfuls of waffle dough onto the hot iron. Sprinkle lightly with additional pearl sugar and close the waffle iron. Allow each waffle to bake until golden brown.

Spray your hot iron, add the dough, sprinkle with sugar

You can serve these with any of your favorite toppings. We chose fresh strawberries macerated in a little sugar, with a dollop of homemade whipped cream on top. Another favorite of ours is melted dark chocolate poured over the top. It reminds us of the waffle we ate in Amsterdam. Have mercy.

I pledge my uh-liege-ance to these waffles, made in the United States of America

Don’t let the process prevent you from trying these gorgeous waffles. There’s a reason they have legions of fans across the globe. They are by far the most memorable waffles you’ll ever eat. And you’ll find yourself dreaming of them again and again. Trust me. This one from Amsterdam still haunts me to this day.

A waffle smothered in melted chocolate? Yes, my liege!

‘Don’t you wish your waffles were hot like these? Don’t you wish your waffle was a beast like these? Don’t cha. Don’t cha.’ Go ahead… sing the waffle song. You know you want to.

Recipe credit: TCP found this recipe at EuropeanCuisines.com

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August 25, 2011 · 6:39 AM

Granola Brownies: they’ve got granola in them, so they’re good for you…right?

Granola Brownies: breakfast or snack? You choose.


Last week, I experienced a “fail” on a first-time recipe. I attempted to make homemade granola bars with chopped dates, coconut, almonds and dark chocolate chips. While it tasted spectacular, the bars just never stuck together. Guess my granola mix was too dry. Next time, I’ll add more honey. BUT… from lemons we make lemonade, and from failed granola bars, we make granola (which was great over Greek yogurt, by the way). And since I can can never seem to leave anything alone, I decided to kick it up a notch by making granola brownies. I mean, it makes sense in an unconventional way. Oats are good with chocolate. So are almonds, dates and coconut. And nothing satisfies a craving for sweets like a brownie, so…

Here’s how it all went down:
1 stick of unsalted butter
3 ounces of unsweetened chocolate
2 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup of granola, divided
Optional Ingredient: 2-3 Tbsp. Hershey’s Dark chocolate syrup
(because I’ve learned that nothing makes chocolate brownies taste more chocolatey than adding more chocolate, or a pinch of instant espresso powder)

In a microwave-safe bowl, melt the butter and chocolate squares (and the optional chocolate syrup, if you so choose). Beat with a whisk until smooth, and add the sugar, eggs and vanilla extract. In a small bowl, blend flour, baking powder and salt. Stir into the chocolate mixture just until combined; do not over mix. Stir in 3/4 cup of your favorite granola (if it’s in bigger chunks, break it up). Press into an 8″ x 8″ baking pan lined with parchment paper or foil. Sprinkle the remaining 1/4 cup of granola over the top and press gently so it sticks.

Bake at 350F for 18-22 minutes (depending on your oven) or until the center is set. Remove from the oven and allow to cool completely in the pan. Using the parchment paper or foil edges, lift the brownies from the pan and cut into squares. If you want nice, clean edges put your brownies in the refrigerator for about 30 minutes to cool, then cut into squares.

Tip: individual brownies can be plastic-wrapped and frozen for a quick snack to drop into your child’s lunchbox (or your own). It’s perfect for back-to-school snacks, after school snacks, or my-kids-are-grown-and-I-just-want-a-granola-brownie-for-myself treats. Unconventional? Perhaps, but they’re still nutty, and gooey, and delicious. And just like that, a fail becomes a win.

Recipe credit: brownie base is America’s Test Kitchen “Bake Sale Brownies”

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August 24, 2011 · 7:50 AM

Hatch Green Chilies? Yes, Please!

T-shirt & photo from CafePress.com

I love peppers. Oh, how I love them. My family and close friends are probably laughing right now, because they know my dirty little secret – I don’t like bell peppers. Don’t judge. I love every other pepper known to man, or at least all the ones I’ve tried. I just don’t like the green bell version. I’m trying to love red and orange bells, so forgive me. Know what I DO love? Chili peppers. Green chilies, jalapenos and poblanos are my favorites. Which is why yesterday was the best grocery shopping experience EVER. It’s Hatch Chili season. Ever heard of it? Hatch green chilies come from the town of Hatch, New Mexico. When they’re plentiful, you can find a bounty of them, even here in Houston. Texans L-O-V-E their peppers, and when it’s chili season, restaurants try every conceivable way to use them. It’s glorious.

A few years ago, our neighborhood HEB store was roasting Hatch chilies on huge charcoal grills right out in front of the store. The smell of roasting peppers washed across the parking lot and drew me in like those cartoons of people drifting with their feet off the ground towards whatever is enchanting them. For me, it’s roasting peppers. Good Lord in Heaven… if they could put that scent into a candle, I’d burn it all day long. If they could bottle it, I’d be smearing it on my wrists and rubbing it behind my ears every morning. It’s my kryptonite.

Fresh Hatch chili peppers are firm and fragrant.

When I cruised through the produce department, they weren’t roasting them dang it. They were putting them out in large cardboard bins with a sign that said “Hatch Green Chilies – 99 cents/pound.” To which, I believe I said (out loud), “Well, then… I’m gonna need a BIG bag” as I twitched and giggled maniacally and watched a few little old ladies back away in terror. I’m just being straight with you – nothing comes between me and my chili peppers.

As soon as I got home and got my groceries put away, I fired up the grill and started roasting. Was it 101F? Yes, it was. Did I care? No, I did not.

Left - fresh & green and going onto the grill; Right - roasted & fabulous

Once they are blackened and hissing from the steam building inside, you remove them from the grill and put them into a heat-proof bowl. Cover the bowl with a clean towel, then cover the towel with a lid. You have to let your chilies sit and steam for at least 30 minutes. Once they’re cool enough to handle, you simply peel off the roasted skins, remove the stems and squeeze out the seeds. What you’re left with are these gorgeous, roasted chilies.

Hatch Green Chilies - roasted, cleaned and ready to eat.

Three and a half pounds of chili peppers may sound like a lot. It even looks like a lot when you seen them all spread out on the grill, but it’s horribly misleading. I’m not joking. That photo above? That’s a dessert plate, not a dinner plate. My 3.5 pounds of fresh peppers yielded 3 cups of roasted, peeled peppers. I know what you’re thinking – that’s not nearly enough. Right? That’s what I said!

I like to chop mine and freeze them for use all winter.

Those cute little Gladware containers hold 1/2 cup each. It filled six of them. If you were a fly on my wall, you would have seen me standing over them, shaking my head, mumbling “not enough… not nearly enough.” Scary? Nah. Obsessive? Maybe a smidge. But when you love chili peppers as much as I do, you can’t help but covet them when they’re in season. Which is my way of saying I’m going back tomorrow and buying more. If you live in the southern burbs of Houston, you’d better get to HEB early tomorrow. If I make it there first, there may not be any left. Consider yourself warned. PS – don’t get between me and the chilies.

This is not enough. Not nearly enough.

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August 22, 2011 · 8:07 AM

TCP Cooks: Ciabatta Sunday

TCP's ciabatta breakfast sandwich - it's good any time of the day

The Complete Package was on a roll yesterday. A ciabatta roll. First, he made these glorious bacon and egg breakfast sandwiches. Be still my heart. They were really good. It’s a buttered and toasted ciabatta roll with scrambled egg, crispy bacon and a little cheese topped with lettuce and tomato. One thing we agreed to tweak next time around: adding a schmear of chipotle mayonnaise to perk it up a little. Grade: a solid B, but there’s a good chance they would jump straight to an A+ with that chipotle mayo.

For dinner, TCP made one of his signature dishes – flank steak sandwiches with ginger/soy mayonnaise. Great googlie mooglie – this one is awesome.


The medium-rare to rare flank steak paired with a toasted ciabatta roll, arugula and that ginger/soy mayo… well, it’s a world-class combo. He won’t brag, but I will. Everyone who tries this sandwich raves about it. The special mayo just pushes this thing right over the edge. It’s amazing. Once you try it, you will make it a fixture in your menu rotation, whether you put it on flank steak or sirloin or Steak-Ums (hi, Katie!). Just try it and see if you don’t fall in love. If it helps convince you, this is an America’s Test Kitchen recipe and you KNOW their recipes are tried & true. PS – This also makes a great salad.

Just serve it up with a ciabatta roll, so you can still call it Ciabatta Sunday.

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