Month: January 2016

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My Secret Package of Mini Chocolate Donuts

mini chocolate donuts

mini chocolate donuts

It’s probably been years since I slipped out of a convenience store with a package of mini chocolate donuts in my hands. After paying, of course. If you ever have to go IN to the gas station store when buying gas (or maybe a lottery ticket?) you always pass those black wire sturdy stands with displays of mini crumb cakes, cupcakes, powdered mini donuts, and chocolate-iced mini donuts.

I love those little chocolate donuts. But I tell myself I’m not allowed to eat them because they’re made of junky ingredients and I don’t need the extra empty calories and I better stick to eating good stuff. Instead.

mini chocolate donut

mini chocolate donut

But once in a while I fall off the wagon. Usually on long road trips when there’s a feeling of “anything goes” in the air. At each gas station stop I might buy a bag of potato chips or a package of strawberry twizzlers or the chocolate-iced mini donuts. Or–(and I’m not trying to shock you) a Slim Jim.

mini chocolate donuts - 4 left

mini chocolate donuts – 4 left

I remember when I lived in the Bronx I once caved and bought a package of the donuts at a local grocery store. (I was probably stressed about something to put me over the edge of donuts.) I ate them on the 5-block walk home. I kept the donut package in the plastic grocery bag and took one out at a time (like I was afraid a passing car would actually see what I was eating)… until I had eaten 3. I convinced myself that 3 minis equaled 1 regular-sized donut and then threw the rest of them away.

chocolate mini donuts - 2 left

chocolate mini donuts – 2 left

The other night I caved again (must be about 7-8 years since last cave…could even be that walk-in-the-Bronx cave). This time a whimsical “c’est la vie” got me. I ate the whole package. One at a time. And with a glass of milk.

mini chocolate donut with milk

mini chocolate donut with milk

And they were really good. (How can that be? They’re really good!)

chocolate mini donut

chocolate mini donut

We just had a snow storm here in Nashville. And I wouldn’t even make pancakes. That comforting breakfast when the snow is piled up over 6 inches and you can’t go out and you’re looking for cozy. No, I wouldn’t even make pancakes.

snow in Nashville

snow in Nashville

But last week I ate the donuts. One daring thrill at a time.

empty donuts

empty donuts

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Recipe Gift: Tuna-Stuffed Piquillo Peppers

This is such a great idea. Yes, the tuna-stuffed piquillo pepper is a great idea. But how I got the recipe is even better.

Okay, I’m coining this phrase (if there are any millions to be made for coining a phrase, please send to my PO Box): Recipe Gift.

Duane’s son, Jody, sent me a recipe gift for Christmas. A recipe plus the ingredients. For someone who loves to cook (me) this was the perfect gift. Jody had already tried the recipe and loved it. He thought that we would love it, too. What could be better?

Duane and Jody

Duane and Jody

The ingredients he sent were conveniently in a can and a jar. BUT they were from Spain. Spanish tuna and Spanish piquillo peppers. The can itself is a work of art…

bonito tuna from Spain

bonito tuna from Spain

And so are the peppers.

Spanish piquillo peppers

Spanish piquillo peppers

Do you know piquillo peppers? They are small red peppers, roasted to remove their skins so you work with smooth sultry pepper flesh. But they remain whole (without their tops/heads) so you can stuff them, like pita pockets.

The recipe Jody sent was a link from Serious Eats. (Recipe below with a few tweaks from me.) And I just took it from there. First I made the garlic-lemon aioli…

garlic-lemon aioli

garlic-lemon aioli

aioli, seasoned, in bowl (let it chill a bit)

aioli, seasoned, in bowl (let it chill a bit)

Then I took out the peppers and let them drain off the jar juices on a paper towel.

piquillo peppers draining

piquillo peppers draining

Then opened the beautiful tuna can (which I’m washing and then hanging on the kitchen wall) to reveal the beautiful tuna…

Spanish bonito tuna

Spanish bonito tuna

Cut up shallots, and parsley, juiced lemon, added capers, and some aioli, all to the bowl with drained tuna…

tuna mixture

tuna mixture

Mix it up…

tuna mixture

tuna mixture

Now the fun part: stuffing the peppers. Gently hold one pepper in your hand with the top part open (like your going to fill a pastry bag). Spoon tuna mixture in, pushing down gently, until it’s filled with as much as you can get in.

stuffed peppers

stuffed peppers

Lay each filled pepper on a slice of baguette. When all done, place on a serving platter and dollop each with aioli, drizzle with a little olive oil, sprinkle with salt and minced parsley.

Spanish Tuna-Stuffed Piquillo Peppers

Spanish Tuna-Stuffed Piquillo Peppers

Then have yourself a merry ole time. Your tastebuds will pop like fireworks, and you won’t be able to stop saying Mmmmmm!

I start with one, then move on to all.

I start with one, then move on to all.

Of course, Jody loves to cook, too. And his birthday is in March. I’m now starting to dream about my recipe gift for him.

Tuna-Stuffed Piquillo Peppers (from Serious Eats)

1 (250-gram, about 8.5 ounces) can oil-packed Spanish Bonito tuna, drained

1 recipe aioli divided (see below)

1 small shallot, minced (about 2 tablespoons)

1 tablespoon fresh juice from 1 lemon

1 tablespoon capers

3 tablespoons minced fresh flat-leaf parsley leaves, divided

1/4 cup extra-virgin olive oil, plus more for serving

Kosher salt and freshly ground black pepper

1 (12- to 14-ounce) jar piquillo peppers, drained, about 8-10 total

8-10 baguette slices, cut thinly, toasted if desired

Combine tuna, 1/4 cup aioli, shallots, lemon juice, capers, 2 tablespoons minced parsley, and olive oil in a medium bowl and mix to incorporate. Adjust seasoning to taste with salt and pepper, adding more lemon juice, olive oil, or aioli if desired.

Stuff tuna mixture into piquillo peppers. Arrange baguette slices on a serving dish. Top each with a stuffed pepper. Top with a dollop of aioli. Sprinkle with remaining parsley, drizzle with olive oil, and sprinkle with salt. Serve immediately.

For the Lemon-Garlic Aioli

1 large egg yolk

4 medium cloves garlic, minced (about 4 teaspoons)

1 tablespoon water

1 tablespoon juice (from 1/2 a lemon)

1 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Place egg yolk, garlic, water, and lemon juice in the bowl of a  food processor. Pulse until combined and then drizzle in the oil little by little with machine running until an emulsified mayo forms. Season with salt and pepper. to taste.  Store any leftover in a jar. Refrigerate for up to a week or two.

 

 

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Not Ur Grandma’s Beef Stew

beef stew

beef stew

Yes, I confess. I’m an Italian food junkie. But sometimes my American side kicks in. Pancakes, hot dogs, hamburgers, mashed potatoes, grilled cheese sandwich, BLT, (endless list). The other day I was hankering for beef stew. It’s fun to gather ingredients and just dive in (following simple braising methods) and put together a yummy stew. I served it over rice. Duane and I demolished it.

Because I created it on the spot (but with the usual characters cooking in the pan), and since Duane wrote this cool music to accompany the process, I call it: Not Ur Grandma’s Beef Stew.

This under 1-minute video tells all. 🙂

 

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How to Make a Quick Simple Tomato Sauce

quick tomato sauce

quick tomato sauce

Maybe when I was 17, away at college, and wanting to feel like a cook…maybe…I bought a jar of Ragu. I know I can imagine what it tastes like, so I must have bought one once.

But never again. What’s the point? When you can outdo that taste so easily. When you can make your own tomato sauce in 15 minutes.

I had so much fun making this short video of how-to make your own simple quick (and delicious) tomato sauce.

I’ve probably bubbled this up thousands of times. Not only for pasta, but to slip in a few fillets of fish. Or spoon on an eggplant parmigiano. Or to top a pizza. It goes everywhere!

Simple Tomato Sauce

2-3 tablespoon olive oil

1 small onion, cunt into small dice

1 garlic clove, minced

1/4 cup dry white wine

1 28-oz can crushed tomatoes

3-4 sprigs fresh herbs, i.e. basil, sage or oregano (optional)

salt & pepper to taste (pinch hot pepper, optional)

Heat the oil in a medium saucepan. Add the diced onion. Cook until softened, about 3-4 minutes. Add the minced garlic. Cook for about a minute until fragrant (but not browned). Add the wine. Let it almost completely evaporate. Then add the tomatoes. Stir to combine. Season with salt & pepper. Simmer for about 10-15 minutes. Add  fresh herbs before serving.