Product Recommendation: Trader Joe's Island Soyaki

I love Trader Joe's. The products are high quality and natural, and the prices are excellent. Mostly though, I love the food samples that they have at the back of the store. I've found so many great items that I might never have tried if I hadn't had a sample first. The latest (and maybe greatest) is Island Soyaki.

As the name suggests, it's part soy sauce and part teriyaki. This is a case were the whole is better than the sum of the parts. It's brighter than soy or teriaki. There's a hint of the spiciness of ginger and the tang of pineapple, and the sesame seeds add an earthiness.

Island soyaki replaced the sweet and sour sauce as my favorite sauce for the potstickers. Try it.

C is for cookie

These cookies came about as a result of two of my favorite food blogs. They originate at the Smitten Kitchen blog (and if you aren't familiar with this site, go now--it's gorgeous). Adam at The Amateur Gourmet "assigned" readers to make them. What can I say, I've always been a good student.

The cookies are deliciously unique. The sea salt adds a salty rush to the sweetness. I have to admit that I'm not a huge fan of white chocolate. It's just too sweet for me. The salt on top of the cookies cuts the sweet in a great way.

I followed the recipe exactly. My only minor criticism is that her estimation to create balls of two tablespoons created really large cookies. I would cut back a little to make smaller cookies. Even making large ones, this recipe made 40 cookies for me. I think the recipe is really for 4 dozen cookies.

The recipe is here: Crispy Salted Oatmeal Cookies.

Cheese Puffs

I made these cheese puffs (or if you are fancy and french, Cheese Gougères) on the fly as a Sunday afternoon snack. Mostly, I just wanted to see if I could.

Despite how fancy smancy they sound and look, they were actually very simple and easy. I followed the recipe I found here: Cheese Puffs

I'm not a baker, at all. That role falls to my husband, but he tends to bake breads and bagels (mmm...bagels) rather than cakes and cupcakes. All of this is a long way of saying that we do not have a pastry bag. So, I used a gallon freezer bag and cut the tip off. It took some practice to get the puffs ball-shaped and I made a decent-sized mess, but it worked. Also, I did use my Kitchenaid, but I think this would work fine with a hand mixer.

These are light, cheesy and perfectly salty. They would make a great appetizer for a cocktail party.

Three Olive Tapenade

I know that some people hate olives. I don't get it. Olives are the perfect combination of salty, earthy and fruity. If you dislike the particularly salty, green olives that are often on salads, don't write off all olives. There are so many varieties with their own unique flavors. Kalamatas, for example, are mild and fruity. If you have a favorite, this recipe can easily be made using one type of olive.

2 cups olives (I used one cup kalamata; 1/2 each of Spanish green and oil-cured)
3 anchovies
3 Tbs. drained capers
3 Tbs. extra virgin olive oil
2 Tbs. lemon juice
2 cloves garlic
2 Tbs. fresh thyme
pepper to taste

Combine all ingredients in a food processor and pulse until the mixture is uniform.

I like to serve this with slices of baguette that I brush with extra virgin olive oil and toast.

Checking In

It's been almost six weeks since making my food New Year's resolutions. It seems like a good time to check in on my progress.

Make one new dish every week from our ever-growing and beloved collection of cookbooks.

Hmmm...I'd give myself a C on this one. We have made several new recipes but not six. It's sometimes easier to fall back on familiar favorites. When we do this, though, we miss out on finding new favorites. There's a triumph in trying a new dish and knowing that you'll be eating it for years to come.

Learn to make a killer spaghetti...maybe even with meatballs.

We haven't tried this resolution. It's a challenge because neither of us loves red sauces. If you have a great recipe, please share it.

Eat at least 2 super-vegetables (cauliflower, broccoli, brussel sprouts, chard, kale, etc.) a week.

Solid B+. We actually do well in this category. Super-vegetables are super. We love roasted cauliflower, sauteed spinach and steamed broccoli. Thanks to an experiment with getting a surprise box of organic vegetables, we tried kale for the first time this winter. We are fans. We found a terrific kale soup recipe I'll be sharing very soon.

Learn to make a really good Asian noodle dish.

No luck here yet. Again, suggested recipes (or recommended Asian cookbooks) are very welcome.

Get better at photographing dishes for the blog.

I'll give myself an A for effort here. Sometimes things go well (see the quesadilla post); other times, not so much (see the rest). But, hey, practice makes perfect, right? I'm practicing. Any tips are appreciated.

Try at least 3 new restaurants (this would be more but it conflicts with last year's decision to eat out less).

We excel at this one (or fail at the decision to eat out less, but let's be positive, okay?). We tried Kuma's Corner with our friend Noelle. We had chocolate fondue at Ethel's with Noelle and our friend Scott. We plan to try Balanced Kitchen with our friend Melody soon. Ahh, if only all the resolutions were this easy.

Eliminate Diet Coke.

I'm most proud of myself for this one. I haven't completely ridded myself of the Diet Coke addication, but I'm made tremendous progess. I was drinking 4 DCs a day. I'm down to no more than two and usually one. I drink more if we eat meals geared traditionally toward soda pop--pizza, for example. Maybe I should switch to beer. I don't miss the DC when eating fresher foods like salad or sushi.

As an added plus, I've lost a couple of pounds just from this small change. It's not so much that anyone but me has noticed, but my pants are definitely looser.

That's Tiffany reporting in. More updates later.

Book Review: The Amateur Gourmet: How to Shop, Chop and Table Hop Like a Pro (Almost)

The Amateur Gourmet: How to Shop, Chop and Table Hop Like a Pro (Almost)

by: Adam D. Roberts

*Highly recommended*

Roberts is the author of a popular blog called, not surprisingly, The Amateur Gourmet. If you haven't visited it yet, I encourage you to do so. Pssst...there's even a link to it over to the right. Roberts' blog is unique in the universe of popular food blogs. It's more accessible than other blogs. The food doesn't always look like it was just staged by a food stylist. (Yep, they exist. How do you think that Subway sub looks so tasty in the ads when it's flat, dry and leaking mayo when you order it at your local shop?) The photographs are...amateurish (yet still better than my own). And you know what? That's refreshing. Roberts isn't about perfect food. He's about exploring food, about finding yourself through the exploration of food. His enthusiasm for food is infectious. His humor about his experiences is top notch.

If you enjoy the blog (and I do), you'll enjoy the book. Roberts isn't afraid to put himself out there in print. In his efforts to inform his readers (and himself) how to shop at farmers' markets and dine out like the pros, Roberts exposes himself as vulnerable and self-conscious. That just makes him more appealing. Ultimately, as Roberts dines alone in a top Parisian restaurant that acts more like a private club and fights his neighboring patrons for the bread basket (really!), you wish you were there with him. Roberts has an innate charm that leaps off the page--computer or print. You want to be his friend.

Quesadillas

During the winter when I'm leaving work, the sky is already dark. By the time I get home, I'm drained from a long day of analyzing cases and researching law. Cooking is restorative for me. The acts of chopping and stirring, smelling and tasting, clear my mind. I enjoy it. Sometimes, however, physical tiredness overtakes and I just want to put together a dish that requires very little effort--something that is done in minutes. That's when I turn to quesadillas.

The best thing about quesadillas is that you can use anything you like in them. Choose a meat--beef, chicken, shrimp--or go vegetarian. Jon likes no meat and sauteed portobello mushrooms in his. Choose a cheese; we prefer the slight heat of Monterrey Jack but any will due. Add some vegetables; we love roasted jalapenos and caramelized onions. Red or green peppers would be great.

I start by heating some extra virgin olive oil over medium heat. I add thinly sliced onion and cook, stirring occasionally, until they turn golden. In the meantime, I heat the broiler and roast some jalapenos until blackened and blistered. I then put them in a bowl covered with plastic wrap. The steam helps the skins peel easily. After a few minutes, peel them and slice or dice finely. Discard the seeds.

I've recently discovered a love for broiling fish and seafood. The high heat of the broiler quickly cooks the fish while leaving it juicy. For these quesadillas, I broil some shrimp simply seasoned with salt and pepper. Broil it for just a few minutes until it has just turned pink. Don't over cook it as it will be tough. Is there anything worse than tough shrimp? No, there is not.

Heat a non-non-stick (hmmm...that's a double negative. Anyway, don't use non-stick) skillet over medium-high heat. Place a tortilla in the skillet, add the cheese and other ingredients, top with a little more cheese and put on the top tortilla. Check periodically and when the bottom is golden brown, carefully flip the tortilla. When the second side is browned, remove from skillet, cut into wedges and serve with salsa and avocado.

Cold Comfort

Chicago has a reputation for being brutal in the winter. That rep isn't necessarily deserved. I grew up in the mountains of Virginia and, for the most part, the climate is similar. But there's always that one week. Seven to ten days where everything people say about Chicago winters is true. It's frigidly cold and the wind howls like an angry dog. You wonder why anyone chooses to live here. During that week, I just want to hibernate, to wrap myself in a blanket on my couch and watch the cold press in on the windows. It's weird how you can almost see the cold.

While I'm tucked into the couch, I also want some comfort food--something warm and filling. When I came across this post on the fabulous Amateur Gourmet blog, it sounded perfect. The best part is that it can be made with anything that you have on hand. I always start with bacon (2 slices per person) and always use cannellini beans since I always have them on hand. Then I add whatever sounds good--carrots, celery, parsley, cheese, garlic, the possibilities are bounded only by the contents of your refrigerator.

So somehow, while this dish is always simple, it's never boring. Comfort food at its best.

Good friend; good soup

We received a wonderful Christmas gift from our friend Noelle. A lovely white oven safe bowl and a cookbook called Soup Bowl.

We recently tried the Tuscan Bean Soup from the book. It was delicious--warm and filling. Perfect for a cold January night. As a bonus, it was fast and used ingredients that we usually have in the pantry (so to speak, in our tiny kitchen, it's just a cabinet).

The recipe says that it serves 6 but those must be small-maybe first course-portions. It fed us both well with a little left over.

Tuscan Bean Soup from Soup Bowl

10.5 oz can cannellini beans, drained and rinsed

10.5 oz can cranberry beans, drained and rinsed (We couldn't find cranberry so we used red beans)

2 1/2 cups chicken stock (I doubled this)

4 oz. small pasta

4 Tbs extra virgin olive oil

2 cloves garlic, finely chopped

3 Tbs chopped fresh parsley

salt and pepper to taste

Combine half the cannellini and cranberry beans with half the chicken stock and puree. Pour into a large pot and add the rest of the beans. Add stock to reach your desired consistency. Bring to a bowl. Add the pasta and return to a boil. Cook until the pasta in tender.

Meanwhile saute the garlic in the evoo until golden. Add to the soup. (Note: for time, I sauteed the garlic in the same pot as the soup and then added the bean/stock puree and continued with the recipe).

Add the parsley and season to taste.

Happy 2008!

Ah, it's that time of year.

Confession: I rather like New Year's resolutions. New Year's has the same feeling that starting a new semester in school always did. It's a fresh start. It's optimistic and new. But the typical resolutions (eat healthy, lose weight, exercise, etc.) never seem to work, do they? So, I'm sticking with foodie resolutions.

So here are my food resolutions for 2008:

Make one new dish every week from our ever-growing and beloved collection of cookbooks.
Learn to make a killer spaghetti...maybe even with meatballs.
Eat at least 2 super-vegetables (cauliflower, broccoli, brussel sprouts, chard, kale, etc.) a week.
Learn to make a really good Asian noodle dish.
Get better at photographing dishes for the blog.
Try at least 3 new restaurants (this would be more but it conflicts with last year's decision to eat out less).
Eliminate Diet Coke.

Okay, so that last one is a more typical New Yeary resolution. I'm keeping it. Really. I am.

Book Review: Julie & Julia by Julie Powell

At first glance, Julie & Julia has a pretty simple premise. The author set out to cook every recipe in Julia Child's famous tome Mastering the Art of French Cooking. If that's all the book was about, it would still be worth reading. Powell is an engaging writer, and yhe book reads a lot like the blog it began as. Powell has a way with descriptions that draw the reader into the kitchen as she prepares Child's dishes. The sheer effort involved in many of the complex recipes make for funny reading. Powell's description of the attempts to remove marrow from bones is both grotesque and hilarious (let's just say it involves a hacksaw).

Beyond the simple cooking story, the deeper tale here is of a woman finding herself. Powell begins as a disgruntled secretary who is a temp just because she can't commit to a permanent position. Taking on cooking ever recipe in Mastering pushes her to a commitment that is both unexpectedly stressful and ultimately exactly what she needs. Her journey is funny and inspiring.

Highly recommended.

Soup Time

It's turned cold in Chicago and I've been making a lot of soups. This one is a favorite. It's hot, garlicky, and cheesy. It's perfect when you're feeling under the weather.

Tortellini and Spinach Soup
2 Tbs. butter
6-8 cloves garlic, chopped
1 box chicken broth
6-8 oz. cheese tortellini (dried or fresh)
1 14 oz. can diced tomatoes
1 bag baby spinach
10-12 basil leaves, roughly chopped
Parmesan cheese

Melt butter in large pot over medium-low heat. Add garlic and cook until fragrant--1-2 minutes. Add chicken broth and raise heat to bring to a boil. Add the tortellini and cook for 1/2 of the cooking time listed on the package (about 5-6 minutes for the dried). Add the tomatoes with their juice. Reduce to a simmer and cook until pasta is just tender. Stir in the spinach and basil and cook until wilted. Serve topped with a generous sprinkle of Parmesan cheese.

This recipe is adapted from my favorite ever Cooking Light issue (November 2001).

Restaurant Review: Spacca Napoli

Spacca Napoli
1760 W. Sunnyside
Chicago

I've always loved wood-fired oven pizzas. One of my favorite restaurants in Atlanta was Fritti, which creates delicious wood oven pizzas. Chicago, of course, is known for its own Chicago-style deep dish pizza. Sorry, but I'm not a big fan. It's too much. Too much crust. Too much sauce. Way too much cheese.

Recently, I read in Chicago Magazine about a new wood-oven place called Coalfire. We decided to go there for our anniversary. However, when, the day arrived we had second thoughts about taking half the day to go downtown. After doing some research, we discovered a place called Spacca Napoli, which actually got better reviews than Coalfire and which was more conveniently located in Ravenswood--and promised easy street parking!

We were highly pleased with our choice. Spacca Napoli was divine. We started with the house salad, a lovely mix of fresh greens with cherry tomatoes and pit-in olives. It was drizzled with a nicely sweet/tart balsamic vinaigrette and served with flavorful bread.

For the pizza, I chose the classic margherita and Jon chose the Funghi e Salsiccia. Both came out perfectly crisp with blackened spots around the edges and a slightly wet center. Perfect for this type of pizza.

Because it's such a simple combination, the ingredients for a margherita--cheese, sauce, basil--must be top notch. These clearly were. If there's any criticism, it's that it could have used a bit more basil. There was nothing to criticize about Jon's sausage and mushroom pie. The sausage was amazing--tender and perfectly seasoned. This was some of the best pizza I've ever had and we will surely return often.

Three Bean Chili

Three Bean Chili

1 Tbs. olive oil
1/2 medium onion, chopped
1 lb. lean ground beef (I like ground sirloin)
2 tsp. ground cumin
2 Tbs. dried oregano
1/2 Tbs. salt
2 stalks celery, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
3 (28 ounce) cans whole peeled tomatoes, crushed (You can used diced, but I like being able to control the quality)
1/4 cup plus 2 Tbs. chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 small bag frozen whole kernel corn


Brown the ground beef and set aside. Heat the olive oil in a large pot over medium heat. Add the vegetables (including the canned peppers) and stir in, cumin, oregano, and salt.

Add the tomatoes, chili powder and pepper. Stir in the all the beans. Bring to a boil, reduce heat to low, add the cooked beef and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

This recipe adapted from "The Best Vegetarian Chili in the World" from allrecipes.com.

Spicy Caramelized Chicken...or Shrimp

Hopefully, at this point, maybe you trust me a little? This dish is delicious--sweet, salty and spicy. Really good. And it's versatile--I've made it with both chicken and shrimp. The downside? While cooking, it stinks. Blame it on the fish sauce, an Asian staple of liquefied anchovies and water. Fish sauce can be found in the Asian food aisle of most supermarkets. It smells like, well, feet, but it's also great because it adds a depth of earthy saltiness to Asian dishes. So there's the full disclosure. Now just trust me and try it.

Spicy Caramelized Chicken (adopted from Quick and Easy Vietnamese--serves 2)

2-3 boneless skinless chicken breasts, cut into large chunks (You want to keep it large so it doesn't overcook.)

2 Tbs. canola oil

1 Tbs. minced garlic

3 Tbs. minced fresh ginger (I have substituted ginger powder. It works, but it's not as fresh tasting.)

2 Tbs. finely chopped shallots or onion

3 Tbs. brown sugar

2 Tbs. fish sauce

1/2 tsp. salt

1/2 tsp. ground black pepper

1 tsp. red pepper flakes (This makes it spicy. Use less if you prefer.)

1/4 cup water

Heat oil over med-high heat until hot. Add chicken and cook 2 minutes, stirring occasionally. Push chicken to sides of pan. Add garlic, shallots, and ginger to center and stir fry 1 minute. Stir in with chicken. Add sugar, fish sauce, salt, pepper and pepper flakes. Stir in and bring to boil. Add water, stir, and reduce heat to maintain a simmer. Cook until the sauce is thick and coats the chicken (approx. 10 minutes), stirring frequently. Serve over rice.

Shrimp Variation (in picture):

Begin with the garlic, shallots, and ginger and continue to cook the sauce until it is almost thick (7-8 minutes). Add a pound of shrimp and stir into sauce until cooked through.

Frustrations

I've been trying to update this blog for 3 days and have been unable to upload pictures. Sigh. The blogspot help center indicates that the fix is imminent. So, hopefully I'll be updating soon with Vietnamese Caramel Shrimp and Three Bean Chili.

Something to Think About...

I've loved Barbara Kingsolver since I read the The Bean Trees in college. Couple that with the fact that her latest work is about food, plus the fact that it takes place where I'm originally from, and, well, Animal, Vegetable, Miracle: A Year of Food Life was irresistible.

Animal is part journal, part lesson, part cookbook. I enjoyed all three parts.

As the title suggests, the book traces a year of growing food. Kingsolver and her family committed to a year living on only in-season food that they produced themselves or that they buy from local resources. Kingsolver shares both funny (squash takes over the house at one point) and somber (rooster harvest day) of home food production. The author's husband, Steven Hopp, an environmental studies professor at the college I attended, inserts brief lessons on mass food production pitfalls and problems. Daughter Camille adds personal anecdotes and recipes. (Daughter Lily is too young to participate but is a source of amusement in several places.)

Kingsolver strongly, and perhaps somewhat unfairly, condemns all industrial agriculture. While she doesn't suggest that everyone commit to the same regime with which her family experimented (indeed, she occasionally looks forward to the possibility of buying out-of-season foods), she does argue for the consumption of organic produce and free-range meats. She dismissively fails to deal in a real way with the fact that organic and free-range foods are often not financially (or geographically) accessible.

Despite these shortcomings, I highly recommend Animal, Vegetable, Miracle. First, because it is a delightful and informative read. And second, because, even if we don't adopt Kingsolver's food beliefs, we should be more aware of what and how we eat.

Check out the book here: Animal, Vegetable, Miracle

Potstickers and Crab Rangoon

Sometimes the appetizers are the best part of the meal. So why not make them the meal?


Note: The amounts in this recipe make double what you will need to fill a package of wonton ton wrappers if you make both kinds of filling. Both freeze well.


Crab Rangoon
1/2 package of wonton wrappers
1 package cream cheese
1/2 package imitation crab, coarsely chopped (honestly, I'm still weirded out by imitation crab, but I can't justify real crab in this cheesy fried recipe.
1 Tbs. soy sauce
1 Tbs. Worchestershire sauce
1 tsp. toasted sesame oil
1 tsp. garlic powder
1/2 tsp. ground ginger
2 scallions, finely chopped
ground black pepper to taste
oil to deep fry


Mix all ingredients well. Heat oil in deep pan. To fill the wonton wrappers, I like to make a sort of assemble line. Spread the wonton wrappers on a clean, DRY cutting board or counter. Place a tiny (1/2 to 3/4 tsp.) amount of filling in the center of each wrapper. From a small bowl, dampen a fingertip and use it to wet the edges of the wrapper. Close the wrapper to form a triangle. Dampen the two corners and fold in to form a envelope shape. Once all the rangoon are made and the oil is hot, fry in batches and drain on paper towels.




Potstickers
I've tried several recipes and my favorite is from Alton Brown:
1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers (I use half this when I'm also making the crab rangoon.)
Water, for sealing wontons 3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided


Preheat oven to 200 degrees F.


Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all (or half if applicable) of the filling is gone.


Note: I don't bother with covering anything with a damp towel and I haven't had a problem with drying out. As with the rangoons, I fill a batch of wrappers, then dampen and seal them all as this seems faster. To shape them, I fold into a triangle, then crimp in the middle of the triangle sides.


Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.


The recipe can be found here: Alton Brown's Perfect Potstickers.


Dipping Sauce

I use this dipping sauce from allrecipes.com for both appetizers:
3/4 cup white sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
1 Tbs. ketchup
2 Tbs. cornstarch (I use 1 Tbs, because I like it a little thinner.)


Combine all ingredients in a small saucepan and bring to a boil. Boil stirring until it begins to thicken.


I like a little heat, so after the sauce it boiled, I add a little Chinese Hot Mustard.


The recipe can be found here: Sweet and Sour Sauce.

Love Cakes

Before moving to Chicago to go to law school, I lived for two years in Atlanta. Among the many things I loved about Atlanta, the food scene was top of the list.

My favorite restaurant is Surin of Thailand. A small, sparsely elegant restaurant in the Virginia-Highlands section, Surin dazzles with its clean, bright Asian flavors. It's impossible to choose between the Fresh Basil Rolls and Surin Baskets appetizers. The Basil Rolls perfectly blend the flavors of tender pork and shrimp with the crunch of bean sprouts and the freshness of sweet basil. The Surin baskets are a lovely crunch filled with shrimp, ground chicken and sweet corn. Order both.

I don't think I ever tried a dish at Surin that I didn't love. The chicken curry is a balanced mix of earth and sweet and the Spicy Basil Leaves is the perfect level of spice.

My other favorite Atlanta restaurant is The Flying Biscuit Cafe. The Flying Biscuit has opened additional restaurants, but the original location is in Candler Park. It's tiny space with an adorable sunflower mural in one room. The menu is full of fresh, unique dishes. The Flying Biscuit improves on classic Southern fried green tomatoes with a sweet and spicy cashew and jalapeno relish. And of course, if a restaurant is going to calling itself The Flying Biscuit, the biscuits better be outstanding. They are. Light, fluffy, and just a touch sweet, they're divine.

My favorite dish is the somewhat cutesy named Love Cakes. They are earthy and spicy and complimented by the tang of the Green Salsa and feta cheese. The Flying Biscuit is generous to share the recipe on its website (click here) but I've pasted it below (and noted substitutions) for convenience:

Love Cakes

Ingredients:
2 (15 ounce) cans cooked black beans
2 tablespoons canola oil
2 tablespoons minced yellow onion
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 cup masa de harina (This is a fine corn meal, usually found in the Latin foods section)

Garnishes:
1/2 cup Green Salsa (recipe follows)
2 tablespoons crumbled feta cheese
1/4 cup slivered red onions

Rinse and drain black beans in a sieve.
In a small sauté pan heat 1 tablespoon of the canola oil over medium heat. Cook onion, garlic, cumin, and salt until onions are translucent. Place drained beans and onion mixture in a bowl and mash with a potato masher until well combined.

Gradually add masa, allowing mixture to absorb it before adding more. Test dough by rolling it in the palm of your hand. Keep adding masa until dough doesn't stick to your hand and holds the shape of a ball.

Divide dough into 16 small balls and flatten into cakes. Place a large skillet over medium heat and add the remaining 1 tablespoon of canola oil. Saute cakes until lightly browned on each side, about 3 to 5 minutes per side.

Top with Green Salsa, feta cheese, and slivered red onions.

Green Salsa

Ingredients:
1 1/2 pounds tomatillos
1/4 cup minced yellow onion
2 garlic cloves, peeled
2 serrano peppers, stemmed and seeded (I substitute 1 jalapeno is serrano peppers aren't available)
1/2 teaspoon kosher salt
1/4 teaspoon white pepper (I use black pepper)
3 tablespoons chopped fresh cilantro


Preheat oven to 350° F.

Peel the husks off the tomatillos. Place them in a roasting pan with the onion, garlic, and Serrano peppers. Roast for 25 to 35 minutes. The tomatillos will break down and become juicy. Remove form oven and cool.


Place the roasted ingredients in a food processor and puree. Season with salt, white pepper, and cilantro. Chill until ready to serve.

Muffaletta

Of the many Food Network shows that seem only less about cooking and more about the personality of the celebrity chef, Throwdown with Bobby Flay is one of the most enjoyable. I was a little...eh..about Flay for a long time. On Boy Meets Grill, he comes off too swaggering and cocky (without the humor of an Anthony Bourdain). So I was surprised and curious when I learned the premise of Throwdown. Flay, known for his southwestern-inspired cuisine, "challenges" a local expert and competes with a version of the local's dish.

Flay, with all his swagger, is really set up to fail. There's no real chance, for example, that he's going to beat a professional wedding cake baker. Yet, he throws himself into each challenge and often comes up with dishes that may not be the best (especially given that the judges seem to expect the classic taste), but are quite inventive. So here's to Bobby Flay.

Last night's Throwdown featured the muffaletta. The muffaletta is a New Orleans classic sandwich. It's essentially an Italian sub with a delicious olive salad topping. If you don't like olives, this isn't for you. If you do, it's simply divine. I wanted one. Since the Food Network site didn't provide a recipe, I made mine.

Muffaletta
1 round bread loaf (I like sourdough)
3/4 lb. assorted deli meat (I use 1/4 lb. each ham, genoa salame, proscuitto)
1/4 lb. mild cheese (I use provolone)

Slice the bread loaf in half horizontally and scoop out a bit of the middle to make room for the tasty fillings. Layer the meats on the bottom half and top with the cheese.

Olive Salad
1/2 cup Spanish olives
1/2 cup Kalamata olives
Half a stalk of celery, minced.
1 shallot, minced
1 1/2 Tbs. carrots, minced
1 1/2 Tbs. cauliflower, minced (I've omitted this with little notice)
1 clove garlic, minced
1/2 tsp. freshly ground black pepper
1/4 cup extra virgin olive oil

Combine all ingredients and mix well.

Pile the olive salad in the inside of top of the bread loaf. Carefully close the sandwich. Place in 350 degree oven to heat the meat and melt the cheese.


Note: This recipe was originally inspired by Emeril Lagasse's Muffaletta Sandwich on Sourdough Bread. However, I've made a number of changes based on recipe about the classic muffaletta.

Note2: I apologize for the weird font. I've tried numerous fixes without luck.