I’ve been cooking, but my time to write has been minimal.

I’m not going to give you my leftovers.

I’m going to share what’s been going on in my kitchen since I’ve returned from Mexico.

I’m not making Mexican food.
I’m still looking for Taye Diggs and or Javier Bardem.
I’m not searching for them in my kitchen, but when I’m out with friends I’m usually staring right past them and scanning the room for someone to bring home and hold.
I’m a bit of a nut job because I’m moving and moving is always stressful.
I’m not moving far, don’t you fear.
I’m going to be based out of a tiny Queens kitchen until I can afford a house on my own, or with Taye and or Javier.
I’m not really into having two lovers at once, but I’m not opposed with these two hunks.
I’m only moving 2 miles from my current apartment.
I’m really happy about it - the apartment is oozing with good energy.
I’m going to be outfitted with a separate kitchen and a living/dining area.
I’m about to make mad noms.
I’m happy it’s share time.

See below.  

And, did you know happy was my first word?

Now you do.  

Grapefruit Salad
*serves 3-4

2 large pink grapefruits (peeled and cut into cubes)
1 small red onion (very thinly sliced)
3 T. chopped walnuts
3 T. dried cranberries
Kosher salt and freshly ground black pepper
2 T. olive oil
3-4 leaves of radicchio, romaine, or 6-8 leaves of endive
Optional: parmigiano reggiano 

-Place cubed grapefruit in a bowl and add onions, walnuts and cranberries
-Sprinkle with salt and freshly ground black pepper
-Toss with olive oil
-Serve grapefruit salad in radicchio cups or line romaine lettuce leaves or endive with the grapefruit salad
-Optional, but delicious: top with a slice of parmigiano reggiano  

Prosciutto, Fig & Pecorino Salad
*serves 3-4

1 1/2 heads of romaine
1 small onion (very thinly sliced)
10-12 dried figs (cut each fig into four pieces)
4-6 slices of prosciutto 
1/4 c. grated pecorino romano
Kosher salt and freshly ground pepper
Extra virgin olive oil and red wine vinegar for dressing

-Add chopped romaine, onions, figs ans half of the pecorino to a salad bowl
-Sprinkle with salt and pepper
-Toss with vinegar and olive oil
-Top with prosciutto and remaining cheese
-Drizzle with a touch of olive oil and serve 

Roasted Kabocha Squash with Honey Butter

1 whole kobacha squash (halved, deseeded, and sliced)
1 T. olive oil
2 T. butter
1 T. honey
Kosher salt & freshly ground black pepper

-Preheat oven to 400 degrees
-Coat slices of squash with olive oil, salt and pepper
-Line a baking sheet with foil and lay squash on its side
-Roast in the oven for 40-45 minutes until fork tender (turn the squash about halfway through, so it browns evenly) 
-In a small saucepan, over low heat, or in the microwave, melt butter and honey
-Drizzle squash with honey butter and serve hot  

Spring Side: Friselle with Tomatoes, Capers, Garlic & Olive Oil 
*serves 3-4 as an appetizer

1 pint cherry tomatoes (sliced)
2 cloves garlic (minced)
3 T. pearl capers
20 olives (pitted and sliced, which I didn’t use because I was fresh out!)
Kosher salt and freshly ground black pepper
1 T. extra virgin olive oil
4 pieces friselle

-Mix tomatoes with garlic, capers, olives, salt, pepper and olive oil and let sit for 30 minutes to one hour
-Lightly wet friselle, top with tomato mixture and serve  

Mixed Chopped Salad With Dried Cranberries, Apples, Toasted Pecans & Gorgonzola
(in a maple & dijon vinaigrette) 

Crostinis

Roasted Butternut Squash & Roasted Parsnip Soup

Cornbread Stuffing

Crown Roast Of Pork 
Cooked piece of crown roast with cornbread stuffing

Coconut Custard Pie 

*Recipes follow story

I decided it would be most fun to surprise my parents - and two brothers - by flying down to South Carolina on New Years Eve.  I also thought it would be nice to share a proper sit down meal with my family for the 100th nom.  I wanted the 100th nom to be celebratory.  I flew to South Carolina with Josie in a carry on and pancetta and gorgonzola, wrapped in ice packs, in another bag.  

I was anxious to see everyone’s face when I came barreling through the door.

I don’t drive, so I’m thereby deemed useless in a driving only state.  Thankfully, I have relatives that accept me for the non-driving woman I am - and they don’t mind helping.   My aunt and uncle were in on the whole surprise, and were able to keep the secret the entire time

*Way to go Uncle Al, I’m proud of you for not uttering a word or tipping anyone off!

My aunt also played the role of personal shopper to aid in the unfolding of the above noms.  If she hadn’t done all of the shopping before I got to South Carolina, pulling off this meal would’ve been an impossible feat.  

Aunt Deb arrived at the airport all smiles and ready to surprise.  But, when we rolled up to my parents house, of course, mookie brother Louie was washing his car in the driveway.  FYI, he’s bringing Brooklyn to South Carolina.  If late December gives him 68 degree temperatures - the bells in his head go off - the ones that remind him that he should put on shorts and wash his convertible Chrysler Seabring…

Bastard, he almost spoiled the surprise…

But, my Uncle tipped my aunt and I off, that mookie was in the driveway waxing on and waxing off, so I did what any woman would do to create the perfect surprise moment…

I ducked.

I squished myself between the passenger seat and the glove compartment, curling my 5’7” curvaceous body on to the floor of the pick-up truck.   

My aunt called mookie to the car and I popped up like a Tina-In-The-Box.  
Every man’s dream, I tell you.

His reply: What the friggggg are you doing here?
My reply: Shut up.  Mommy will hear you, turd.

Yes, I’m 30 and my brother is 33 and this is how we still talk to one another.

I stealthily ran to the front door of the house.

Mom: Oh my GOD.  It’s Tinamarie.  Oh my GOD.

I could see the excitement in my mother’s face.
I could hear it in her voice.
I could feel happiness in her chest, when we hugged.

The surprise element was beautiful and happy and exciting and everything I wanted it to be.  

So, on the first day of 2011, I cooked for hours.  
I got lost in my head.
I buried my thoughts in peeling, chopping, chicken stock, sausage and sweetened coconut.

And, when dinner came around, I thought about how much I love all of the faces that looked back at me.  
I love them so much, so much it hurts.  
I love them so much, I’ve taken what they’ve given me and held on to every lesson learned and shred of hope they could share.  

I’ve held on to the small things.  

I saw 30 years of my life sitting beside me.  

I thought about the past, the present, and the future - and my mind shuttered with somewhat equal parts happiness and sadness. 

The meal, itself, was relatively silent but spoke volumes.  

*I made this meal for 8, so the below served 8 of us and the leftover soup, crown roast and cornbread stuffing gave us 3 days of leftovers.  

Mixed Chopped Salad With Dried Cranberries, Apples, Toasted Pecans & Gorgonzola

8 c. mesclun greens (or combine different lettuces, whatever your preference and chop)
1 small-medium red onion (chopped) 
1 large granny smith apple (peeled and cubed)
1/2 c. pecans (toasted: over a medium flame in a non-stick pan for 5-7 minutes; chop once cooled)
4-5 oz. gorgonzola cheese (crumbled)
1/2 c. craisins

For Vinaigrette

1/3 c. white balsamic vinegar
1/4 c. extra virgin olive oil
2 cloves garlic (grated)
2 T. dijon mustard 
Kosher salt and freshly ground black pepper (to taste)

-Place all salad ingredients in large bowl and give a good toss
-Top with vinaigrette and toss, again, until salad is coated
-Individually plate or serve as is 

Crostinis

1 medium/large loaf of Italian bread
1/3 c. olive oil
Kosher salt and freshly ground black pepper

Only use the below method if you want long crostinis, as pictured above.  You can also simply slice the loaf of Italian bread into 1” pieces 

-Preheat oven to 400 degrees
-Halve loaf of Italian bread, then halve each piece again - so you have 4 chunks of bread
-Carefully slice (lengthwise) each chunk of bread - so you get 3 slices per piece of bread (you should get, roughly, 12 slices from the loaf)
-Place slices of bread on a baking sheet and brush (tops and bottoms) with olive oil, then sprinkle with salt and pepper
-Bake in the oven, watching carefully - so as not to burn), for 10-12 minutes - or until deep golden brown

Roasted Butternut Squash & Roasted Parsnip Soup

7 lbs. butternut squash (peeled and cubed)
6 large parsnips (peeled and sliced into 1/4” thick rounds)
8 T. olive oil
4 T. unsalted butter 
4 c. carrots (chopped)
4 c. celery (chopped)
4 c. onions (chopped)
1 large bunch of leeks (greens discarded whites chopped)
2 shallots (minced)
6 cloves of garlic (minced)
2 T. apple cider vinegar
1/4 c. maple syrup
3.5 quarts of chicken stock (low sodium preferred)
2 T. fresh sage (minced)
Black pepper 

-Preheat oven to 350 degrees
-Place butternut squash and parsnips in a very large bowl and coat with 4 T. of olive oil, sprinkle with salt and pepper
-Divide squash and parsnips amongst as many baking sheets as you need (for this quantity I needed 3) and place in the oven for 40-45 minutes, until caramelized and browned 
-Once squash and parsnips are done roasting, put aside to cool
-Place butter and remaining 4 T. of olive oil in a large stock pot over a medium flame 
-Add onions, carrots and celery - sauteing for 12-15 minutes - until soft
-Add shallots and garlic - sauteing for another 3-5 minutes
-Add apple cider vinegar and continue to saute another 3 minutes
-Add roasted butternut squash and parsnips to the pot and pour in the chicken stock
-Add maple syrup and sage, mixing well and let cook for 1 hour to an hour and 15 minutes
-Remove pot from flame and let cool
-Once cool, use immersion blender to make your soup smooth, creamy and NOMMY

Cornbread Stuffing
adapted from Crobin’s Dope-Ass, Dirty, Italian Stuffing Recipe

Who’s Crobin?
Crobin is my one of my favorite co-workers and a wonderfully kind friend.  He’s been talking about his cornbread stuffing for as long as I know him, so I’m so happy to pay him a little homage, on the noms, especially on the 100th.  
Thanks for reading the noms and making them at home, Crobo.
xo 

3 hot Italian sausages (de-cased)
3/4 lb. pancetta (cubed)
1 T. extra-virgin olive oil
2 c. carrot (chopped)
1 1/2 c. celery (chopped)
1 1/2 c. onion (chopped)
8 medium corn muffins (stale - should make 8 cups of corn bread cubes, once cubed and toasted)
1/2 bunch fresh sage leaves  (minced)
1 1/4 c. chicken stock
Freshly ground pepper

-Preheat oven to 350 degrees
-Cut corn muffins in half and proceed to create cubes
-Place cornbread cubes on 2 large baking sheets (they should not be crowded) and bake in the oven for 12-15 minutes, until golden brown and toasted
-Remove toasted corn muffin cubes from the oven and set aside
-Heat olive oil in large pot over medium-high heat
-Add sausage meat and pancetta, break up and cook for about 10 minutes until browned.
-Drain on a paper lined plate and set aside to cool.
-Add carrots, onions and celery to the pot (DO NOT DISCARD DRIPPINGS) and season with pepper and chopped sage (salt if need be, but the pancetta and sausage give off a lot of salt) and cook for about 15-20 minutes until soft
-Set aside to cool
-Add sausage and pancetta back into your pot of sauteed vegetables, along with toasted corn muffins
-Mix very well and add 3/4 chicken stock to the mixture and gently incorporate
-Spray a 2-quart oven-proof baking dish with cooking spray
-Add stuffing mixture to dish (I like  to pour the other 1/2 c. of chicken stock over the mixture, at this point, so as to keep the stuffing soft and supple whilst baking) and bake at 350 for 30-40 minutes or until the top is browned and crispy
-THE NOMMIEST

Crown Roast Of Pork

1 10 lb. crown roast of pork
1/2 bunch fresh sage leaves (chopped finely)
2-3 T. olive oil
Kosher salt and freshly ground black pepper

-Preheat oven to 350 degrees
-Place roast in a large roasting pan (about 3” deep)
-Rub roast in olive oil and sage, then sprinkle (use your judgement) with salt and pepper
-Cover tips of the crown roast with foil (so they do not burn)
-Place roast in the oven and let cook for 1 hour 15 to 1 hour 20 minutes, until roast reaches an internal temperature of 145 degrees
-Once roast is done, remove from the oven, cover with foil - and let rest for 30 minutes

Coconut Custard Pie

1 9” deep dish flaky pie crust
2 eggs + 3 yolks
1 c. whole milk
1/2 c. heavy cream
1 T. vanilla extract
2 c. sweetened flaked coconut 

-Preheat oven to 350 degrees
-Beat together eggs, yolks and vanilla
-Add milk and cream, continuing to mix well
-Fold in 1 1/2 c. coconut 
-Pour mixture into pie shell and place in the oven, baking for 35-40 minutes, until middle of the pie is solid and knife comes out clean
-Remove pie from the oven and place aside to cool 
-Heat a non-stick pan over medium heat and place what’s left of your coconut (1/2 c.) into the pan and let brown/toast, about 7-8 minutes
-Sprinkle toasted coconut over top of your pie and place in the refrigerator, so the pie completely sets, and serve

Peach Panzanella

*Recipe follows story

Any email exchange I get into with Christine, generally leads to food.

Last week, her email read:

T - 
To avoid writing this article that was due last week, I cooked all weekend and thought of you…I also organized my spice rack, cleaned things that didn’t need cleaning and folded sweaters into color specific piles—but that is neither here nor there.
I did make a simple salad that I think you will enjoy—fresh mozzarella, tomatoes, basil, peaches, evoo and balsamic. I don’t know measurements, I just kinda threw it together. But simple, refreshing, and pretty…like a good douche.
I love you.

I took her word for it.

I tried the douche salad out on Nancy and Su - to see if they thought it was fresh like a summer’s eve as well.

All signs and kool-aid smiles pointed to yes.

I added bits of fried bread, red onions and used white balsamic for the dressing - to keep it all in the sweet vein - and a good amount of salt.

This salad makes a great side for a meat plate or, if you’re me, and you don’t get out for lunch, you lap up left-overs at your desk and delight in mid-day douching on a Monday at 2.

I’m gross.

I’m also planning a double-douche reprise - by making it for dinner when my family comes to stay with me this week.  Nothing will impress my brothers new girlfriend, and say welcome to Queens, like offering up a heap of refreshing douche salad.  

Peach Panzanella

2 large peaches (pit removed, halved and cut in to large cubes)
1 pint of cherry tomatoes (halved)
1 small red onion (sliced thinly)
8 oz. fresh mozzarella (cubed)
1 medium loaf of Italian bread (cut into 2” cubes)
1/4 c. olive oil
Kosher salt

To dress salad

2 T. white balsamic vinegar
1/4 c. extra virgin olive oil
Kosher salt and freshly ground black pepper 

-Heat oil in a large saute pan and add bread and salt (drizzle with more olive oil, while cooking, if necessary)
-Cook over medium heat (continuously tossing) until bread is deep golden brown
-Put aside
-In a large bowl, combine peaches, tomatoes, red onion and mozzarella
-Add bread
-Sprinkle with salt, white balsamic, olive oil and toss - top with freshly ground black pepper

Fava Bean Puree WIth Fresh Fusilli
Fried Goat Cheese & Pear Salad

*Recipes follow story

Last week I had a conversation with someone and they actually referred to Italian food as boring.  Not only was it classified as boring, but the quote of the night was “How many ways, really, can you make red sauce with basil?  Every Italian person makes a big deal out of their mom’s red sauce with basil.”  and “What’s the point and difference between all of those pastas?  Pasta is pasta.” 

My mission was clear, I needed  an evening alone with La Cucina Italiana magazine - and, sure enough, with some intense page turning and subsequent drool wiping, I worked myself into an ever so fantastic food-gasm. 

The photos were beautiful, the recipes were simple, the spread on porecetta made me want to lick each and every page of that dirty, food picture filled publication - and, frankly, I probably would have, were I not on the train when I took the day trip to porcetta-ville.

I read the magazine cover to cover, went home and looked at their website, for the umpteenth time; and I officially decided (not like I’m the food authority), that Italian food is not boring - it’s breath taking.

I was planning to have my friend over for lunch on Saturday, and I didn’t want to be cooking while entertaining, or hot and sweaty, so I got up close and personal with fava beans.  I combined the likes of 2 recipes I came across, on the La Cucina Italiana website, to create a fava bean puree, that I served over fresh pasta.

I chose a fresh fusilli - because of it’s shape and thickness (to handle the consistency of the puree).  The tubular shape of the pasta also allowed the puree to seep inside - so the bites were luscious and full.  I also liked the contrast of the long pasta with the fava because we (in my house) would always eat fava with small pastas or bread. The glory of having so many pastas to chooses from allows for purpose and beauty -something that should be appreciated - not considered superfluous.  

For the side, a happy salad - of belgian endive and chicory, topped with pears, and pan fried goat cheese.

Nom with enthusiasm and love.  

Fava Bean Puree

4 c. fava beans (I buy the frozen kind, allow to thaw and de-shell )  
1/4 c. extra-virgin olive oil plus more for drizzling
1/4 lb. pancetta (cut in to cubes)
1/2 c. diced white onion
3/4 c. chicken stock 
Kosher salt and Freshly ground black pepper 
1 lb. fresh fusilli (or any pasta of your choice)
Aged Ragusano cheese  (for grating)

 -In a large saucepan, over medium heat, add pancetta and onion and cook for 3-5 minutes
-Add fava beans and stock, simmering until beans are tender, and liquid is mostly absorbed, about 5 minutes
-Transfer mixture to a food processor or blender (I pulsed the beans, in my pot, with an immersion blender) and pulse until beans are roughly chopped
-Add salt and pepper to taste - and put aside
-Cook pasta (salt water very well) until al dente - reserving a cup of pasta water 
-Drain pasta and top with fava bean puree, tossing to coat
-Add pasta water (if mixture looks dry) and drizzle with oilve oil
-Top with cheese and serve 

*For a veggie friendly meal, eliminate pancetta

Fried Goat Cheese & Pear Salad

1 head chicory (washed, dried and cut in half)
2 heads belgian endive (cut lengthwise into thick slices)
1 large pear (cored and sliced)
1 4 oz. tube of goat cheese (cut into 1” thick slices and coated in bread crumbs
1/2/ c. flour
1 large egg (beaten)
1/2 c. bread crumbs (to coat goat cheese)
1/4 T. olive oil (for frying)

-Arrange lettuces and pear on a large platter and put aside
-Place flour, beaten egg and breadcrumbs - in separate dishes
-Coat goat cheese slices in flour (shaking off excess), dipping in egg, and bathing in breadcrumbs
-Heat a large skillet, add olive oil
-Place breaded goat cheese discs in skillet and cook until golden brown, about 1 minute on each side
-Place fried goat cheese on platter and drizzle with vinaigrette (recipe below) 

For Vinaigrette

1/4 c. white balsamic vinegar
1 clove garlic (grated)
2 tsp. Dijon mustard
1 tsp. maple syrup
3 T. extra-virgin olive oil
Kosher salt and freshly ground black pepper (to taste)

-Place all ingredients in a bowl and whisk them - whisk them good
-Drizzle all over your salad, you or your lover … and nom 

Sloppy Seconds Salad

I eat salads for lunch …  
Almost every day.

But I’d die of hunger, and boredom, were I to eat the standard tomato and cucumber bullshit - with fat free dressing - daily.  I’d rather rock my crazy curvaceousness, with a side of olive oil, salt and little bits of meat (or good veggies) then succumb to a tasteless life of mediocre greens and subpar salad bar toppings.    

I recently wrapped honeydew in prosciutto, for an older blog post (for photo purposes), so, in my refrigerator,  there was a surplus of one of my favorite salty and satisfying treats …  

I only thought it appropriate to wrap slippery slices of prosciutto around roasted asparagus (that I had from Tuesday’s dinner) and toss into a salad.  I also had leftover roasted acorn squash - so I added that in there too. 

This salad is guaranteed to be like your very own sloppy, drunk, make-out session (but one you won’t regret a few hours later).

Throw any (and all) leftover roasted veggie noms (you might have lying in your fridge), into a bowl of mesclun or arugula, toss, and drizzle with a sweet and savory dijon vinaigrette.

Greens

4 c. mesclun or 2 bunches of arugula (washed well and dried)  

For Acorn Squash

1 small acorn squash (halved, de-seeded, and cubed)
1 T. olive oil
1 1/2 tsp. maple syrup 
Kosher salt and freshly ground black pepper

-Preheat oven to 350 degrees
-Place acorn squash on a baking sheet, coat with olive oil, maple syrup, salt & pepper, and roast for 25-30 minutes
-Let acorn squash cool and add to salad

For Asparagus

1 bunch of asparagus (trimmed)
1 1/2 T. olive oil
8-10 thin slices prosciutto (sliced in half)
Kosher salt and freshly ground black pepper

-Preheat oven to 350 degrees
-Place asparagus on a baking sheet, coat with olive oil, salt & pepper, and roast for 15-20 minutes
-Let asparagus cool, wrap in prosciutto and place on top of acorn squash and greens 

For Vinaigrette

1/4 c. white balsamic vinegar
1 clove garlic (grated)
2 tsp. Dijon mustard
1 tsp. maple syrup
3 T. extra-virgin olive oil
Kosher salt and freshly ground black pepper (to taste)

-Place all ingredients in a bowl and whisk them - whisk them good
-Drizzle all over your salad, you or your lover … and nom 

*If you decide to make this from scratch and roast the asparagus and acorn squash (not use as leftovers) only use a portion of each vegetable in your salad.  I’m sure you know this, but - I felt the need to write a subtle reminder.

Shaved Fennel And Orange Salad With Walnuts
Broccoli Rabe With Roasted Garlic
Garlic Roasted Tomatoes
Ensalada De Zanahorias (Carrot Salad)

Chickpea Mash

*Recipes Follow Story

There once was a quiche, that wasn’t made (until a few nights ago), because it was to be laden with cheese and eggs. 

Menu change.

You’ve met Melissa before - she came over for Vegan Passover night.

We had a little spur of the moment gathering, with our doggies, and a session for me to try on my 30th birthday dress.  She told me I could go girdle free, so I’m excited.  I wore a girdle on my 13th birthday, so I’m glad my 30th will be a different sort of occasion.  

Broccoli Rabe And Sausage With Fried PolentaCabbage And RicePanzanella

Many of the older stories, and recipes, on this blog, were written long before I started taking pictures of my food - or thought about doing this (Thanks, Ross).  I’ve been spending the past few weeks re-making/re-living various meals and snapping photos (like a shutterbug).

Every older post will soon be complete, and every week I’ll continue to follow up with three new bits of whatever it is I’m cooking.  
I’m a little tired and a little full - but a happy, tired and full.   

Thank you to my family and friends - for coming over with empty bellies, for the funny phone calls, awesome feedback and recipes (I can’t wait to make and write about).     
Thank you to Ross and Oren - for eating a pound of pasta this week, at lunch, and during the work day - no less. 
Thank you to my tiny freezer - for you have been stuffed beyond capacity.

Just wanted to share a few of the pictures I took, and re-link the stories/recipes that go along with them.  

If the story doesn’t interest you - scroll to the bottom …  
The recipe is a little  gift - from me to you -  for making it through all of my babbling.

Much love and happy healthy tummy stuffing - to all.

At this point I’m craving hot dogs, tater tots, Doritos and ice cream …

Yes, Part One infers that there will be a Part Two …
Part Two will be next week and, at that point, I’ll officially be done re-making meals.   

I will still bring food to the office.  I will still have weekly dinner guests and stories.  I will still cook like I’m feeding a tribe.  

xo

Pesto Sauce
Garlic Roasted Eggplant Dip With Feta & Pita Chips
Eggs In Purgatory

Ceci (Garbanzo) Beans With Tuna

*Recipe Follows Story

I’d be a liar if I didn’t tell you the truth, or faked it … 

And, I’d feel terribly guilty that I wasn’t honest with the 6 of you that actually read my blog …

I didn’t write, or cook, all that much this week, because I was lost in a land of left-overs … 

Nommy on day one.

Nommy on day two.

Still nommy by day three … four … and five.

But, one woman can only eat so many beans and write so many stories - about the same meal - over, and over again …