I’m probably going to have to break down and get a salad spinner this year and maybe even a toaster.  After completely exhausting myself last year hand making nearly everything from scratch, I’m looking for ways to bring back the KISS (keep it simple, stupid) plan to at least some of our meals.  When I make toast for my kids or husband I burn approximately six slices for every one that’s edible.  I know you *can* make toast in the oven, but apparently that’s not my strong suit.

As I was cleaning out my refrigerators this morning, I was trying to think of a system where I could *easily* keep track of what’s in my fridge and therefore what I can make.  It’s all well and dandy if I can see that I have a red bell pepper then use my search box to utilize it, but what if it falls to the bottom of the drawer?  Maybe in five years I can pay for my groceries with my iPhone, then automatically add ingredients and quantities to my kitchen database, then click a button on my website to suggest all the recipes I can cook for dinner.  Wouldn’t *that* be convenient? ; )

Homemade croutons from a stale baguette are sooooo much better, but a box will do in a pinch.

Chopped Romaine Salad with Lane’s Favorite Vinaigrette Recipe

(serves 8 as a side dish)

Leaves from 1 and 1/2 hearts of romaine lettuce

2 cucumbers

sea salt

fresh ground pepper

Parmesan cheese

croutons

Lane’s Favorite Vinaigrette

Rinse romaine leaves and gently pat dry.  Chop into 1-inch segments.  Peel cucumbers, then halve lengthwise and slice into 1/2 inch segments.  Gently sprinkle cucumbers with sea salt and  pepper.  Use vegetable peeler to shave slivers of parmesan cheese into Romaine lettuce.  Sprinkle with croutons, then add the seasoned cucumbers.  Top with vinaigrette and toss with tongs.

Lane’s Favorite Vinaigrette Recipe

(makes approx 1 cup of dressing)

3 and 1/2 tbsp red wine vinegar

3 and 1/2 tbsp lemon juice

7 tbsp olive oil

1 tbsp chives

1 tsp Murray River Salt

1/2 tsp garlic salt

1/2 tsp onion powder

12 turns fresh ground pepper

3 shakes dry mustard

Combine all ingredients, then whisk with a fork to combine.  Serve immediately after stirring.

To start my background information, I went to the best source I could find.  My dear college friend, Christina, married a man of Lebanese descent.  Last fall, when I embarked on my homemade pita experiment, the best recipe by far was adapted from their staple cookbook.  They lent me their copy of Lebanese Cuisine, which has had 13 editions and is largely considered one of the classics for this region.  There aren’t any pictures, but thank goodness for bloggers, right?  In the next five years everything ever created in food to date surely will have been prepared, reviewed, photographed and covered by a food blogger.  (wink)

The first challenge in the project was locating the grape leaves.  I found them at Central Market, though I’ll admit it did take me two trips through the store.  They were located in the pickles and olives section, next to some canned dolmas.  Dolma is a word of Turkish etymology meaning stuffed vegetable – frequently grape leaves.  The Lebanese name for this dish is Mihshi Waraq Inab, but the dish is made similarly under many names in the entire region, from Greece to Egypt to Iran to Armenia and everywhere in between.   The origination of this dish is muddy at best, likely due to it’s birth in a region known as the cradle of civilization.

I like to think of stuffed grape leaves like Middle Eastern Sushi.  I thought the filling had a fabulous flavor, slightly citrus, slightly salty, and was blown away by the delicate texture of the lamb.  Somehow combining ground lamb with rice and a few seasonings, wrapping and covering with water, then cooking for a short time, didn’t seem possible to create such a flavorful dish.  I do think my wrapping skills could use a little practice to gain a tighter, more compact roll, and possibly they could have been cooked longer to yield a slightly more tender leaf.  Next time, I’d probably try to seek out fresh grape leaves just to taste the difference.

Lamb and Rice Stuffed Grape Leaves Recipe – Mihshi Waraq Inab

adapted from Lebanese Cuisine by Madelain Farah

1 jar grape leaves

1 c. uncooked rice

1 lb. ground lamb

1/8 tsp cinnamon

1/8 tsp allspice

kosher salt

fresh ground pepper

1/4 c. lemon juice

Pour rice in a strainer, then rinse until water runs clear.  Drain then pour rice into bowl.  Add lamb, cinnamon, allspice, 1 tsp kosher salt and  12 turns pepper, then use hands to thoroughly combine.

In a 3 qt sauce pan, use a few of the torn grape leaves to cover the bottom of the pan.  This will prevent the stuffed leaves from sticking.  In a large bowl of hot water, rinse grape leaves and soak for a few seconds before filling.  Spread a grape leaf flat with the shiny side facing down.

Then place a small amount of filling in the center bottom of the leaf.  Roll the bottom leaves up, then roll the side leaves in to create a packet.   Continue rolling towards the top of your board to create a tight cylinder.

The notes in the recipe I was referring to indicated that if you just covered your stuffed grape leaves with water, all the water would be absorbed when ready.  This was definitely not the case for me, even with extra cooking time, so I’m going to note the next picture – as how *NOT* to place your stuffed grape leaves.  I’d advise trying to line the whole edge in a ring – with a base of each cylinder touching the outside of your saucepan.  The key here being to have as many stuffed grape leaves as possible with as little room for water to go.

After you’ve placed all the stuffed leaves, sprinkle the surface with a little kosher salt, then place a plate on top to hold them in tight rolls. Cover, heat on medium for 15 minutes, then add lemon juice.  Cover again, then continue heating another 25 minutes.  Serve Warm.

Happy Eating!

The children certainly had a fabulous time as did the adults.  I just love a family backyard party.  Part of my entry response to the contest was detailing how much I love home entertaining and preparing food for guests to enjoy and celebrate together.  I love watching children have a fantastic time, while the grownups get to imbibe an adult beverage and spend time mingling and simply enjoying the moment.

Menu

Appetizers

Crostini with Goat Cheese and ‘wichcraft Tomato Relish

Caprese Salad Crostini with Garlic Balsamic Vinaigrette

Frozen Green Grapes

Mains

Seared Pork Tenderloin with Lime-Cumin-Corriander Marindade

Citrus Marinated Grilled Chicken with Fresh Herb Sauce

Ripe Watermelon Balls

Strawberries and Raspberries with Fresh Mint Garnish

Sugar Snap Peas with Homemade Buttermilk Ranch Sauce

Sliced and Seasoned Kirby Cucumbers

Spinach Salad with Strawberries, Goat Cheese, and Almond Slivers

Dessert

Chocolate Cake with Espresso Buttercream and Dark Chocolate Ganache

Fresh Strawberry Cupcakes with Strawberry Buttercream Frosting

The items with links have already been featured on dinnerandconversation.com and helped make this party great.  Those with out, barring the raw foods, will be featured over the next week or so.  Part of home entertaining, especially in the summer in Texas, requires cold raw foods, so that’s part of why those were included.  The other reason is in my personal food philosophy.  Blessedly, I have children who will eat darn near anything.  I don’t prepare separate children’s meals, partly of course because we don’t have toddler food wars, so I wanted to include a variety of fruits that I thought even picky preschoolers could enjoy before indulging in a dessert sugar high.

All in all, I’d call it a grand success.  As I individually break down the recipes, I’ll give some tips on how I go about planning quantities and portion sizes for large gatherings.  Salud to the home party!

Key Lime Pie Recipe

1 and 1/2 sleeves of graham crackers

5 tbsp butter, melted

3 tbsp sugar

7 egg yolks

2 tsp key lime zest

2 cans sweetened condensed milk (14 0z each)

1 c. key lime juice (takes 25-30 key limes if using fresh)

In a Cuisinart or other food processor with large blade, process graham crackers to tiny crumbs.  In a large bowl stir 1 and 1/4 c. of the graham cracker crumbs, sugar, and melted butter until well combined.  Press mixture into a 9 inch pie pan and smooth to create an even layer on bottom and sides.  Bake in a 350 degree oven for 6 minutes.

In a large bowl, combine the egg yolks and zest.  Add sweetened condensed milk and stir to incorporate.  Add lime juice and continue whisking until all combined.  Pour into prepared crust then bake about 25 minutes longer.  Check for a firm center, then remove and cool.  Refrigerate at least four hours, then serve topped with a dollop of whipped cream.

This lemon butter sauce added an extra little zest to the fish, and the lemon pepper was a great choice, too.  My lemon pepper came from a local spice company (Good Spice) I found at the Milestone farmers market.  Coincidentally, the summer season for the Milestone Farmers Market kicks off Sunday the 18th at 4531 McKinney Avenue in Dallas from 11-3.  Last time I went I was the only one there, which was kind of eerie, but they did have local eggs and local butter and other cool stuff.

Roasted Salmon

(serves 3)

3/4  lb. Wild Coho Salmon

grapeseed oil

Lemon Pepper

Kosher Salt

Preheat oven to 375.  Place rinsed and dried coho in a glass pan.  Drizzle with a small amount of grapeseed oil, then sprinkle liberally with lemon pepper and kosher salt.  Roast for about 15 minutes.  To test for doneness, gently poke center of fish with a metal fork, fish should flake and fork will feel just slightly warm when removed.

Lemon Caper Butter Sauce

(Serves 3-4)

4 tbsp butter

2 tbsp fresh squeezed lemon juice

2 tbsp white wine

1 and 1/2 tbsp capers

fresh ground pepper

In a skillet over medium heat, melt butter.  Add lemon juice, wine, capers and stir with a wooden spatula.  Dust surface with fresh ground pepper.  Stir and let continue cooking for 2 minutes then serve.

Jerk Seasoning comes from Jamaica and principally includes allspice and hot peppers, in combo with garlic, salt, cinnamon, and other spices.  Add a little of the islands into your backyard and enjoy with a cool Red Stripe!

Grilled Jerk Pork Chops

Bone in Pork Chops

Caribbean Jerk Seasoning

2 oranges halved

2 lemons halved

Season Pork Chops surface with Caribbean Jerk Seasoning.  Preheat a gas grill on medium high heat with lid closed for 15 minutes.  Turn heat to lowest setting.  Grill Pork Chops over direct heat for 5 minutes with lid closed, then turn.  Grill lemons and oranges on upper rack.  Check temperature of pork chops after another 5 minutes.  Cook to an internal temp of 155, then let rest on the counter for 5 minutes before serving.  Squeeze half a roasted lemon and half a roasted orange just before eating.

Yes. I’m a grocery store snob, and I know it.  And if I could get my food budget under control, we’d have an entirely different life.  Of course, where would the fun be in that?  Food is meant to be delicious and attractive, so it’s really hard for me to get inspired wandering a grocery store that’s run down and old.  Anyway, if you find the turkey cutlets where ever you shop, this is a great recipe and a super crowd pleaser.  And I’m still not sure how Emily wound up with *massive* amounts of turkey broth, but next year after your Thanksgiving turkey, if you don’t make turkey soup, at least make broth and keep it in your freezer!  This recipe tastes great with chicken broth as well, just in case Emily didn’t stock your freezer!

Turkey Scallopini

4 turkey cutlets

kosher salt

fresh ground pepper

shallow bowl of flour

olive oil

3 and 3/4 c. turkey broth

juice from 3 lemons

4 heaping tablespoons capers

3 tbsp butter

3 tbsp chopped parsley

1/2 package capellini

Season cutlets with salt and pepper.  Dip in the flour on each side, shaking off excess.  Heat a huge skillet (I think mine is 16 inches) on medium high heat.  If you don’t have a huge skillet, you can cook them two at a time.  Add 1-2 tablespoons of olive oil, and heat until fragrant.  Brown cutlets on both sides, then remove to a plate.

Add broth to skillet and deglaze the pan, stirring in the brown bits.  Cook for about five minutes, then add lemon juice and capers.  Cook another 2 minutes, then add butter a tablespoon at a time, stirring in with a wooden spatula.  Add cutlets back to sauce and continue to cook uncovered for 5 more minutes.  Sprinkle in the parsley, then stir and gently spoon sauce over the cutlets – heat 1 more minute and serve on top of cooked capellini.

So this is what I came up with as my interpretation.  Tabouleh traditionally consists of parsley, mint, bulgur wheat, some veggie type things in a citrus vinaigrette.  Incidentally, can every Arabic word be spelled like 1,000 different ways?  Between trying to decide how to correctly spell Tabouleh and Baba Ghanoush, my brain feels like it’s been put in a washing machine.  Bulgur wheat is a whole grain which is high in fiber with a low-ish glycemic index for a grain.  I love tabouleh and love that it adds such nice color to appetizer plates!  Proper tabouleh production ensures only the leaves of the parsley are used and no stem pieces as a key element, albeit labor intensive and seriously time consuming.  This is a good time to let your preschooler practice those scissors skills.  Feel free to add more mint, I was using up what I had on hand, but would have been happy to add additional!

Tabouleh (makes about a quart)

4 c. parsley, leaves only, minced

1/2 c. fresh mint, leaves only, minced

2 tomatoes, finely chopped

1 english cucumber ( 1 c. finely chopped)

3/4 c. minced yellow onion

1 and 1/2 tsp chopped garlic

1/2 c. bulgur wheat

8 tbsp lemon juice plus 2 tbsp lemon juice

4 tbsp olive oil

2 tsp kosher salt

12 turns pepper

Use scissors to trim only leaves from parsley, discarding any stem pieces.  Mince leaves to accumulate 4 cups.  Use a similar method to mince mint leaves.  Combine with tomatoes, cucumber, onions, and garlic.  In a saucepan, bring 3/4 of a cup of water and 2 tbsp fresh lemon juice to a boil.  Add bulgur, remove from heat and let sit for 30 minutes.  Drain, then squish with  a clean towel to pull out any extra moisture.  Add to salad mixture.  In a small bowl, whisk to combine remaining 8 tbsps lemon juice, olive oil, salt and pepper, then pour mixture over salad.  Cover and refrigerate at least two hours, stirring part way through.

I also had forgotten how much I love mashed potatoes.  I used to make them all the time, in many variations.  Back in my days of Sunday dinner, before we had children, my house was a revolving door with an open invitation to any and all friends for a Sunday meal.  Mashed potatoes were a habitual side dish at these events.  Garlic mashed potatoes, horseradish mashed potatoes, mashed with chives, etc., etc.  Long ago I abandoned white potatoes in  favor of sweet potatoes for optimal nutrition (lower glycemic index).  Well, I’ve decided I hate sweet potatoes.  I almost *never* want to cook them, so I’m welcoming back russets with enthusiasm.  It’s a problem considering we have a football national championship looming and sweet potatoes are one of my staple burnt orange foods.  Anyway, if you’re looking to lighten up these potatoes, you can totally use milk – even skim.  I just happen to have heavy cream on hand and let’s face it, if you can afford the calories, it is better this way, but it won’t ruin them to use milk.  I frequently make them that way when we don’t have cream.

Roasted Chicken Breasts with Orange Chili Sauce serves 3

3 chicken split breasts

olive oil

kosher salt

fresh ground pepper

3 cloves garlic, chopped

2 c. chicken broth

2/3 c. fresh squeezed clementine juice

1/4 tsp crushed red pepper

3 tbsps butter

1 tbsp chopped fresh Italian Parsley

Preheat oven to 425.  In a heavy bottomed skillet, drizzle chicken breasts with olive oil, then sprinkle with salt and pepper.  Roast for approx an hour, until internal temperature reaches 165.

Remove chicken breasts to a cutting board to rest.  Spoon off as much fat as you can from skillet, leaving any remaining juices.  Saute garlic in juices over medium heat for about 1 minute, scraping up any brown bits.  Add chicken broth, and cook on medium high heat until reduced by 1/4 volume, about five minutes.  Add orange juice and crushed red pepper, cook another two minutes.  Stir in butter, then parsley.  Serve chicken over garlic mashed potatoes, then top with orange chili sauce.

Garlic Mashed Potatoes serves 4

2 large russet potatoes

1/4 c. heavy cream

3 tbsp butter

3 large cloves garlic

1 tsp. olive oil

1/2 tsp sea salt

1/4 tsp fresh ground pepper

Peel potatoes, then slice into 1 inch rounds then half each piece.  Place in a pan and fill with cold water, covering potatoes by an inch and a half.  Bring to a boil then continue to boil until potatoes begin to crumble.  Drain, then use a potato ricer to mash potatoes.

Add cream and butter to potatoes, but don’t stir yet.  In a small skillet, warm olive oil, then add garlic and saute on medium until fragrant and just beginning to brown.  Add garlic to potatoes, then stir to combine.  Add salt and pepper, then taste and adjust seasonings if desired.

This recipe is written as I made the soup, which is certainly a time intensive method – but there are several shortcuts you could employ.  If your freezer is home to one of my staple whole roasted chickens minus the breast meat which was eaten at an earlier date, skip the first paragraph and throw your freezer portion in the pan with 2 raw split breasts.  If your freezer is bare AND you’re short on time, use 3 raw split breasts and cook for at least an hour before adding your vegetables if you can – but even 30 minutes will get you started.  When you are lacking a whole or part of a roasted chicken your broth isn’t going to be as flavorful, and there will be more room in your pan.  So cover the split breasts, then when you add the veggies, add 4 cups of chicken stock.  If you have cooked white rice on hand, that would totally work as well, I just like this method since the rice absorbs some of your stock’s flavor without stealing all of the stock thus leaving you with a thick, dry soup.

Now get out there and make some for yourself, and a friend, or just throw it in your freezer in individual sizes to bring you through the winter!

Lemony Chicken with Rice Soup Recipe

1 whole chicken approx 5 lbs, rinsed giblets and neck removed

1/2 a lemon, cut into 4 pieces

4 large cloves garlic

1 and 1/2 tsp kosher salt

1/4 tsp fresh ground pepper

olive oil

5 stalks celery, sliced

4 carrots, peeled, then sliced lengthwise, then again, then chopped into 1 inch slivers on an angle

1 yellow onion, peeled, sliced, then rounds sliced into quarters

2 bay leaves

2 c.  long grain white rice

3 tablespoons fresh squeezed lemon juice

1/4 tsp crushed red pepper

Preheat oven to 425.  In a roasting pan fitted with a rack, stuff the chicken cavity with the lemon pieces, garlic, salt and pepper.  Drizzle skin very lightly with olive oil, then sprinkle with salt and pepper.  Roast chicken in oven for just over an hour – if you’re going to eat the breast meat at this point, you’ll need to keep cooking it to a safe internal temp of 165.

Since I’m going to continue boiling mine, I took it to 145, then put it in the stock pot and covered with water.  Bring to a boil, then reduce to a simmer, for 2 hours.  Add celery, carrots, onion, and bay leaves, simmer another hour.  Carefully remove the chicken with turkey forks or a fish spatula, being sure to remove all bone pieces from stock.  Shred chicken meat with two forks, then return to broth.  Add 2 teaspoons kosher salt and 15 turns fresh ground pepper.

Cook rice in  four cups of boiling water.  Reduce heat to a simmer, cook covered about 15 minutes – until mostly cooked, then remove with a slotted spoon, drain, then add al dente rice to soup.  Cook 10 more minutes in covered soup pan.  Add lemon juice and crushed red pepper.  Simmer another 5 minutes, then adjust seasonings to taste.  Serve and enjoy!