Poblano Flecked Cornbread

Operating on the theory that you can never be too festive, too good looking, or have too many recipes for cornbread - here's another one for your files.

What? You've never heard that saying? That's my version and I'm sticking to it. ;)

Given the extreme poblano situation here, cornbread seemed like a good idea. Plus, you can't really serve chili without cornbread, right? Right.

Pressed for time, I opted to simply chop the poblanos and throw them into the batter as is. Tasty to be sure, especially if some of the peppers have a little heat, but it also occurs to me that roasting them would be a good idea. If you have the time and inclination, I'd suggest a brief roast before chopping. And, if you're looking to gild the lily, you might also choose to throw a handful of sharp cheddar into the batter. You can never go wrong with the chili/cheese combo.

Finally, this is my standard cornbread recipe. Its moist, crumbly, and not a bit too sweet. If you have a favorite cornbread recipe, by all means use it. I offer this as but one variation on a theme ... and there's always room for interpretation.

Poblano Cornbread:

• 1 cup yellow cornmeal
• 1 cup flour (I used white whole wheat)
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 2 large (or 4 small) fresh poblano peppers, seeded and cut into small dice
• 1/4 cup pure maple syrup
• 1 cup non-fat milk
• 1 large egg at room temperature, beaten
• 1/4 melted butter
• 1/2 cup shredded sharp cheddar cheese, optional

1. Pre-heat your oven to 400 degrees F.

2. In a large mixing bowl, combine the cornmeal, flour baking powder and salt. Whisk well with a wire whisk to blend. Add the diced poblano and stir to incorporate. Reserve.

3. In another bowl, combine the maple syrup, milk and beaten egg. Whisk well to fully incorporate. Add the melted butter and whisk again until thoroughly combined. Pour this mixture over the dry ingredients and stir with a spatula until just combined. Add the shredded cheese, if using, and fold in to distribute evenly.

4. Pour the batter into a buttered, 8 x 8 inch, oven-safe glass baking dish and bake in the middle of a pre-heated 400 degree oven for 20 to 25 minutes, or until lightly browned and cooked throughout. Remove dish to a wire rack to cool slightly. Serve and enjoy!

Bon appetite!

p.s. - Stay tuned for the return of Thirsty Thursdays tomorrow. I'll have an unusual and exceptionally delicious cocktail for you. You're going to like this one, I promise.

Flour-less Peanut Butter Cookies

I first came across the notion of flour-less peanut butter cookies at book club. The year was somewhere around 2003 or 2004, and we were gathered at the home of a member, debating our next six months of selections. A few of us had brought along a dessert to share, and one of the offerings was an astoundingly rich and chewy peanut butter cookie. I knew I had to have the recipe.

Rather than write it out for me, M. rattled it off: 1 cup peanut butter, 1 cup sugar, 1 egg, 1 teaspoon of vanilla. That's it. That's all. In a word, I was amazed. I had no idea it was possible to make cookies without flour. That's just crazy talk, right? Wrong.

M. assured me that not only would this recipe work, she'd been making it since kindergarten! It was the first recipe she ever learned and she never bothered, never needed to write it down. I didn't either. I committed it to memory ... and there its stayed in my pretty little head, lo this nearly decade or so. I always intended to make the cookies, but somehow it never happened.

Well, Monday's weather was a chilly 88 degrees, rather than 98, so it seemed like a fine time to bake. I mentally dusted off M.'s recipe and set to work. I changed it up a bit too - using natural peanut butter, rather then a commercial (read - too sweet) brand; some brown sugar in place of the white; and ... because I'm me ... I added some chocolate chips for good measure.

They may not be the best looking cookies on earth, but they sure are tasty.

Flour-less Peanut Butter Cookies:

• 1 cup natural peanut butter, at room temperature
• 3/4 brown sugar, lightly packed
• 1 large egg
• 1 teaspoon pure vanilla extract
• pinch of salt
• 3/4 cup of semi-sweet chocolate chips, optional

1. Pre-heat your oven to 350 degrees F.

2. Place the peanut butter into a mixing bowl and to it add the brown sugar. Stir with a fork until thoroughly combined. Crack in the egg and, again, mix with a fork until thoroughly combined. Add the vanilla extract and a small pinch of salt, then stir well with a fork until fully incorporated. The mixture will appear grainy - remain calm, all is well. Add the chocolate chips and mix in with a wooden spoon or spatula. Don't worry if the chips don't want to blend, you can mash them in when you form the cookies.

3. Scoop cookies by rounded teaspoon and roll slightly in between your palms to form, pressing in any errant chocolate chips. Place formed cookies directly onto a baking sheet, and press each down slightly. Continue until all cookies have been formed. You should have about 2 dozen.

4. Bake in the middle of a pre-heated 350 degree oven for 10 to 12 minutes or until golden brown at the edges. Allow cookies to cool on cookie sheet for 1 to 2 minutes, then remove to a wire rack to cool completely.

As written, this recipe will yield 2 dozen small cookies. Recipe may be doubled.

Hint - if you choose to omit the chocolate chips, you may press the formed cookies down with the tines of a fork to create that traditional peanut butter cookie look. Also, if you prefer a sweeter cookie, by all means opt for the white sugar and use one full cup. And, if you prefer, you may also use a commercial brand of peanut butter in place of the natural stuff. Hey, its your cookie!

There are probably dozens, maybe even hundreds, of flour-less peanut butter cookie recipes floating around out there. This is my version of the classic.

Enjoy!

Chocolate Chip Zucchini Cake

You may want to file this recipe away for use later this summer, when your garden overflows with zucchini. Then again, this cake is so good, you may not want to wait.

If you're in the mood for a rich, moist, chocolaty extravaganza - this is the cake for you. And, bonus, you can count it as a vegetable! Well, not really, but you will have the added benefit of some nutritious zucchini to off-set your indulgence. I'd say that's a good deal; a very good deal, indeed!

I've adapted this recipe from The Flat Belly Diet Cookbook and I'm well pleased with the results. I've added some cinnamon and Chinese Five Spice powder to bump up the flavor, reduced the amount of oil, and altered slightly the composition of the flour. This is a quick, nutritious and wholesome splurge that's sure to satisfy even the most dedicated chocoholic.

Chocolate Chip Zucchini Cake:

• 1 cup whole wheat pastry flour
• 3/4 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon Chinese Five Spice Powder
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup non-fat vanilla Greek yogurt
• 1/4 cup canola or vegetable oil
• 1 teaspoon pure vanilla extract
• 1 1/2 cups shredded zucchini (@ one large zucchini)
• 3 cups semisweet chocolate chips, divided in half

1. Pre-heat your oven to 350 degrees F and coat an 11'" x 8" baking pan with a light coating of butter or oil. (I did not have a pan this size, so I used a 9" x 9" glass baking pan and it worked just fine. Adjust the baking time accordingly depending on your pan size.)

2. In a mixing bowl, combine the flours, baking powder, baking soda, salt, cinnamon and Chinese Five Spice Powder, whisk well to combine and reserve.

3. In a large mixing bowl, whisk together the eggs, sugar, yogurt, oil and vanilla until thoroughly combined. Whisk in the shredded zucchini until combined, then stir in 1 1/2 cups of semisweet chocolate chips.

4. Add the reserved flour mixture, by thirds, to the zucchini mixture and stir until just combined. Pour into prepared baking pan and bake in the middle of a pre-heated 350 degree oven for 30 to 40 minutes, depending on pan size, or until lightly browned and cooked throughout. The cake is finished when a wooden toothpick inserted into the center comes out clean. (If you're using the 9 x 9 inch pan, the cake will need to bake for approximately 40 minutes. Less time will be needed for the 11 x 8.)

5. Remove cake from the oven and immediately sprinkle the remaining 1 1/2 cups of chocolate chips over the top of cake. (Pictured above.) Allow the chips to sit for a minute or two, until softened and melty. Spread the melted chips in an even layer across the top of cake to form frosting. Allow the frosted cake to cool for at least 45 minutes, prior to serving, so they frosting will set.

This cake comes together in a hurry - I'd say 15 minutes of mixing time - so its every bit as easy as making a boxed cake and its healthier to boot! Waiting for the frosting to set is the most difficult part of the operation. You'll need at least 45 minutes and even then, the chocolate will be runny. Once the cake has cooled entirely, the chocolate will firm up a bit, but will remain rich and creamy. Unused portions can be saved at room temperature or in the fridge, just be sure to cover tightly with some plastic wrap or foil.

The Greek yogurt and zucchini combine to lend the finished cake a wonderfully creamy texture and it is surprisingly moist. I like the flavor so well, I might even be inclined to skip the frosting and bake off the batter in the form of muffins next time. Stay tuned.

I'm submitting this recipe to Hey What's for Dinner Mom's Just Another Meatless Monday feature. Be sure to stop by Laura's place today and check-out the other meatless offerings!

Bon appetite!

Key Lime Pie Recipe

We dined en familia, with the husband's family, at the home of my brother and sister in law on Saturday night and I made the dessert. A lovely Key Lime Pie, to be exact.

Key Lime Pie might just be my favorite kind of pie to make. Its easy, incredibly delicious, and the bright, tart flavor seems just right for early spring.

One of the nicest things about making this pie, is that the filling only requires four ingredients: egg yolks, lime zest, sweetened condensed milk and key lime juice. Of course, its the lime juice that really counts. Key limes are smaller and more tart than regular (Persian) limes and they are technically in season from May to September. If you are unable to find key limes in your market, you can always default to bottled key lime juice, as I've done here.

Key lime juice is generally available in specialty markets and in some grocery stores. In this case, I used Nellie & Joe's, which I found at Zabar's.

Key Lime Pie:

• 3 large egg yolks
• zest from 2 large limes, finely grated (you can use regular limes)
• one 14 ounce can of sweetened condensed milk
• 2/3 cup key lime juice
• 9 inch graham cracker crust

Pre-heat your oven to 350 degrees F.

1. Pour the egg yolks and lime zest into the bowl of your standing electric mixer and, with the wire whisk attachment, beat them on high speed until the yolks are pale in color and very fluffy, about 5 full minutes, scraping down the sides of the bowl as necessary.

2. With the mixer still running, add the entire can of sweetened condensed milk in a slow steady stream and continue beating, on high, for 3 to 4 minutes until the mixture becomes thick and creamy, scraping down the sides of the bowl as necessary.

3. Lower the mixer speed to medium-low and add the key lime juice in a slow steady stream and mix until its just incorporated. Do not over mix.

4. Using a rubber spatula to get every drop, pour the mixture into the graham cracker crust, place the filled pie on a cookie sheet, and bake in the middle of a pre-heated 350 degree F oven for 15 to 20 minutes, until the custard has set. (I baked mine for 20 minutes.) Remove from the oven and cool on a wire rack, then refrigerate. Keep pie refrigerated until serving, so it will stay firm. Serve each slice with a dollop of whipped cream.

As written this recipe will yield one amazing pie!

And, just so we're clear, yes, that is a store bought graham cracker crust. So sue me, I don't enjoy making crusts. If you enjoy making crusts, by all means, opt for home made!

There are dozens and dozens of recipes for key lime pie in the world, each with the same combination of ingredients, though the amount of lime juice tends to vary. I like a tart pie, so I opt for more key lime juice. If you're unable to find either key limes or the bottled juice, you can substitute regular lime juice, though the flavor of the finished pie will be less tart.

I like to make the pie they day before I want to serve it, so the flavors will have a chance to develop as the pie rests in the fridge.

So, what's your favorite kind of pie to make? Hungry Diva wants to know.

Bon appetite!

Banana Sour Cream Chocolate Chip Muffins

Talk about feeling foolish ... I had every intention of entering last week's Blogger's Secret Ingredient Challenge (BSI). The secret ingredient, as chosen by Christina of Dinner at Christina's, was sour cream. Wonderful, I love sour cream. I knew right away that I wanted to bake something and I bought all of the ingredients to do so on Sunday.

I did not, however, make careful note of the challenge entry deadline. It was midnight on Sunday ... and I had planned to bake the muffins on Monday. Oops! No wonder I've never participated in BSI, I can't seem to get my act together!

And, meanwhile, I've got a bunch of bananas ripening on my counter and a tub of sour cream in the fridge. Let's get to it, shall we?

Better Late Than Never Banana Sour Cream Chocolate Chip Muffins:

• 1 cup whole wheat flour
• 1 cup white whole wheat flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch of salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon Chinese Five Spice Powder, optional
• 3 ripe bananas, peeled
• 1 cup of reduced fat sour cream
• 1 stick of butter, room temperature
• 1/2 cup of granulated sugar
• 1 teaspoon of pure vanilla extract
• 2 large eggs, room temperature
• 1 cup mini semi-sweet chocolate chips

Pre heat your oven to 350 degrees F.

1. In a large bowl, combine the flours, baking soda, baking powder, salt, cinnamon and Chinese Five Spice Powder. Whisk well with a wire whisk to combine and set aside.

2. Break the bananas into thirds and place the in the bowl of your food processor, pulse until chopped. Add 1 cup of sour cream to the bananas and process until combined and smooth. Reserve. (Alternately, you could mash bananas with a fork and whisk in the sour cream by hand.)

3. Using an standing electric mixer, cream the butter and sugar together until light and fluffy. Add the vanilla and beat to combine. Add the eggs, one at a time, and beat well until light and fluffy.

4. Add the flour mixture by thirds, alternating with the banana mixture, beating only until blended, until all of the dry and wet ingredients have been added. Do not over beat. Add the mini chocolate chips and fold-in to incorporate, using a rubber spatula.

5. Grease a large muffin tin with butter and fill each cup 3/4 of the way up with batter. Bake in the middle of a pre-heated 350 degree F oven for 18 - 22 minutes, or until lightly browned and cooked throughout. Baking time will vary depending on the speed of your oven. The muffins are cooked when a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes then remove to a wire rack. Serve warm.

As written, this recipe will yield 18 muffins.

While I may not have made them in time for the BSI challenge, I'm exceedingly glad I made these muffins period. They are spectacular! Moist, tender, just-sweet-enough, and full of that oh-so-luscious chocolate/banana flavor. They're so good I could smack myself!

As always, you should feel free to vary the choice of flour according to your needs. You can use 2 cups of all-purpose white flour, or any combination of the above. In addition, you may also choose to use 1/2 cup of agave nectar, in place of the sugar. If so, bake the muffins at 325 degrees F and begin checking for done-ness at 15 to 18 minutes.

The origin of these muffins is unclear. I found the recipe on a scrap of paper in my battered old recipe box and I've changed it up a bit by reducing the amount of sugar, using reduced fat sour cream and adding the spices. As far as the spices go, feel free to experiment. I love the subtle hint of warmth the Chinese Five Spice brings to the mix and cinnamon is always a must for me. Your mileage may vary, of course.

So, do you bake with sour cream? If so, what's your favorite way to include it? Hungry Diva wants to know.

Bon appetite!

The Best Damn Scones in the Land

It is obvious, both from the size of my ass and the nature of my recent posts, that I am no longer strictly a "South Beach Blogger" ... and I'm ok with that. What started as one thing, morphed into another and there have been some delicious detours along the way.

Every once in a while, though I do like to get back to my roots and "beach-up" a recipe; swapping out an ingredient here, adding some agave nectar there; and just generally trying to make a healthier, yet still very tasty, version of a proven classic.

Only after posting my recipe for basic brown scones during my Irish Foods Week, did I remember that I already have a killer scone recipe! I've had it for years and, of course, its from Gourmet Magazine. First published in the December 1993 issue of Gourmet, these cheddar cornmeal scones are without question the best damn scones I've ever had. Period.

True to form, I've changed a few things over the years, and while my penultimate version is by no means dietetic, it is slightly healthier than the original.

Run, don't walk, to your nearest stove and bake up a batch of these immediately. Actually, double the batch ... they're just that good.

Whole Wheat Cheddar Cornmeal Scones:

original recipe from Gourmet December 1993 found here

• 3/4 cup white whole wheat flour*
• 1/2 cup yellow cornmeal
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon of salt
• 1/8 teaspoon cayenne pepper
• 3 tablespoons cold, unsalted butter, cut into cubes
• 3/4 cup, packed, coarsely grated sharp cheddar cheese
• 1 large egg, separated
• 1/3 cup of milk (I use non-fat)
• 1 teaspoon agave nectar
• some additional grated cheddar for sprinkling on top of scones

Pre-heat your oven to 425 degrees F.

1. In a large bowl, combine the flour, cornmeal, baking powder, salt and cayenne pepper. Whisk well to combine.

2. Add the cubed butter and blend in with a fork, or your fingers, until mixture resembles a coarse meal. Add 3/4 cup of grated sharp cheddar cheese and toss well with your fingers to mix.

3. In a small bowl, whisk together the egg yolk, the milk and the agave nectar to combine well. Pour over the dry ingredients and stir with a fork until a soft dough begins to form. Using your hands, gather the dough together and knead gently - in the bowl - 8 to 10 times, until the dough comes together and begins to feel smooth. Do not over-work the dough.

4. Turn out onto a lightly floured surface and, using your hands, form the dough into an even 6 inch round circle. Using a sharp knife, cut the round into 6 equal wedges. Place the formed scones on a baking sheet lined with a Silpat mat, spaced 2 inches apart. (Alternately, you can lightly grease the cookie sheet if you don't have a Silpat.)

5. Beat the remaining egg white, lightly, and brush the top of each scone with a bit of egg white, then drizzle with some additional grated sharp cheddar. Bake in the middle of a pre-heated 425 degree F oven for 15 to 17 minutes, or until golden brown and cooked throughout. Remove to a wire rack to cool, or serve immediately.

*Alternately, you may use all-purpose flour, whole wheat pastry flour, whole wheat flour, or some combination thereof.

As written this recipe will yield 6 insanely delicious scones.

I don't necessarily suggest you serve them with my cranberry blood orange compound butter ... unless you're an odd duck like me who happens to enjoy unusual flavor combinations. I quite liked the two together, but your mileage may vary.

And, honestly, these scones need no adornment whatsoever. They're moist, tender, and thoroughly delicious all on their own. Use the very best sharp cheddar you can find, I like aged Canadian sharp cheddar, and you'll be rewarded with a richly flavored scone that will blow your mind. Really.

A brief word about the agave nectar ... if you choose to use it, be aware that baked goods made with agave do not store as well as those made with sugar. Keep any leftover scones (though I doubt they'll be many) tightly wrapped and stored in the fridge. If desired, you may use 1 teaspoon of granulated sugar instead of the agave, as per the original recipe.

Bon appetite!

Irish Foods Week: Boxty Edition

Boxty, Boxtie, Boxtea, there are as many ways to make it as there are to spell it. No, strike that, there are probably a million more ways to make boxty than spell it. There are boxty dumplings, boxty pancakes, boxty crepes and even boxty breads! So idiosyncratic is this most Irish of dishes, that I venture there's a different recipe for every Irish household in which its found. But what the heck is it? Basically, its a potato pancake that can be made and served in a myriad of ways.

The first time I had boxty was sometime in the late 1970's, at the annual Feis in New Haven. (Pronounced fesh, a Feis is a field day, celebrating Irish culture. Generally it includes dancing exhibitions, games of hurling and Irish Football, music, food and traditional Irish crafts. Its one big outdoor party and a hell of a good time.) On that day at the Feis, the boxty was dense with shredded potatoes, almost like a hash-brown ... and it was also black. Or, more precisely, a deep charcoal gray. Gray because the boxty committee that year decided to get a jump on things by making the batter in advance; perhaps forgetting that uncooked potatoes have a tendency to discolor. Ah well, we ate them anyway, and they were delicious.

The second time I had boxty, I was at Gallagher's Boxty House in Dublin. The year was 1991 and the husband (my boyfriend at the time) and I were traveling through Ireland. Budding foodie that I was, I made a special point of stopping for a meal at Gallagher's in order to sample some non-black boxty. On this day, the boxty was thinner, a crepe actually, still made with potatoes, but clearly the batter was much different. I had the bacon and cabbage boxty; a delicate crepe enfolding a center of ham and cabbage in a rich, creamy sauce. It was spectacular!

The third time I had boxty, I made them myself. Just yesterday, in fact, and its all because of The Daily Spud. Last week, The Spud announced that in honor of St. Patrick's Day this year, The Daily Spud will host a Paddy's Day Food Parade ... and we're all invited! Not content to fix just one Irish themed dish, I've decided to offer a week of Irish foods, beginning with my boxty post today. Get out your green tiaras, folks, we're hopping the pond this week!

Diva's Boxty:

• 2 large russet potatoes, at least 10 oz. each
• 1 1/2 tablespoons grated onion
• 1 1/2 tablespoons minced fresh parsley
• scant 3/4 cup flour (I used white whole wheat flour)
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup of buttermilk (I used low-fat)
• 1/4 cup of buttermilk mixed with 2 tablespoons milk
• olive oil
• butter
• some chopped fresh chives for garnish

1 . Place the grated onion and minced parsley into a large mixing bowl. Set aside and reserve.

2. Peel one of the potatoes and cut it into quarters. Place cut potato into a small saucepan, cover with water, add a pinch of Kosher salt and bring to a boil. Cook until tender, but not mushy, about 12 - 14 minutes. Drain, return potatoes to pan and stir over medium-high heat for about a minute, until potatoes are dry. Mash well with a potato masher until smooth. Add mashed potatoes to the grated onion and parsley. Mix well, set aside and reserve.

3. Combine the flour, baking soda and salt in a small mixing bowl and whisk well to incorporate. Set aside and reserve.

4. Peel the second potato and, using a box grater with large holes, grate the potato. Measure out 1 1/4 cups of shredded potato, place in the middle of a clean tea towel, and twist the towel, tightly, to wring out the water. Squeeze as much of the water from the shredded potatoes as you can, then add the potatoes to the reserved potato and onion mixture. Stir with a fork to combine. Immediately add 1/2 cup of buttermilk and stir well. (The acid in the buttermilk will help to keep the potatoes from discoloring.)

5. Add the reserved flour mixture and stir well with a spatula. At this point, the mixture will appear dry. Add the additional 1/4 cup of buttermilk that has been mixed with 2 tablespoons of milk, and stir well to combine. Your batter should be thick, but not dry.

6. Heat a large cast iron skillet over medium-high heat until hot. Add 2 teaspoons of olive oil and 1 teaspoon of butter to the pan. Drop the batter by heaping tablespoons into the pan and flatten slightly with the back of the spoon to form a round cake. Cook over medium heat until the boxty is golden brown on the bottom, about 3 to 4 minutes, then flip. Cook the second side until golden brown and until the batter is fully cooked, approximately 3 to 4 or minutes. Remove and keep warm in the oven while making the rest of the cakes. Repeat, adding more oil to the pan if necessary, until all of the batter has been cooked.

7. Serve the boxty with butter and a sprinkling of chopped fresh chives if desired. Traditionally, boxty is served with bacon - good, Irish, bacon. Its also delicious when served with a fried egg. As written this recipe will yield 12 - 16 pancakes. Immediate leftovers can be re-heated in the microwave, 30 seconds or so should do it, but do not make these in advance! They must be made and eaten on the same day or they will turn black.

No one is going to accuse boxty of being the most flavorful food out there. Its simple stuff, peasant fare really, born out of the desire to make more out of less. Traditional recipes would not include the grated onion and parsley as I've done here. I can't leave well enough alone and I rather like the additional boost of flavor they bring to the mix. If you're seeking a more traditional experience, leave them out.

Incidentally, if you'd like to see a really traditional boxty recipe, hop on over to The Daily Spud and read about her day making boxty with a real Irish mammy.

By all means, serve them with bacon. The creamy potato cakes are the perfect foil for some crisp, salty bacon. And, if like me you're unable to get your hands on good Irish bacon, opt for some Canadian bacon instead. Boxty is delicious for breakfast, or lunch, but since I've already ventured outside the boxty box ... tomorrow I'm going to use them as the base on which to serve some beef and Guinness stew. Stay tuned, I think its going to be spectacular!

I hope you'll enjoy the rest of our Irish explorations this week, and that you'll join The Daily Spud's Paddy's Day Food Parade. Come hungry, its bound to be delicious!

Bon appetite!

Diva Cooks: Tangled Noodle Edition

Obviously I didn't cook Tangled Noodle, or any noodles for that matter. Rather, I'm embarking on a new feature today - from time to time I'll be cooking the food of other bloggers and posting about it here. Let's face it, we all run across dozens of recipes every day that just beg for our attention. Meanwhile, we're so busy dreaming up recipes of our own, we rarely find the time to cook all those lovely dishes we've book-marked. Or is that just me?

I adore Tangled Noodle's blog. I feel like I learn something new every time I read it - and not just about food and cooking, but about life as well. She's fascinating and so are her recipes. Earlier this week, I was reading her post on the difficulties of eating local during a Minnesota winter and I was completely charmed by the pot pie recipe offered within.

And not just any pot pie either, a Honeyed Apple Turkey Pot Pie ... wow! Scanning the list of ingredients, I realized I had almost everything on hand - so off to the kitchen I went. Of course, I made a few changes too; mostly out of necessity and partly because I'm a bit of a freak. More on that later.

Towards the end of her post, Noodle suggested she might like to add leeks and possibly a turnip next time. I had both on hand, so done and done. Here's what went into my version:

3 strips of crisp, cooked bacon, crumbled

1 large leek, chopped

1 small onion, chopped

1 rib of celery, chopped

some Herbes de Provence

salt and pepper

1 lb. of ground turkey breast

1 large carrot, peeled and sliced

1/2 of a large yellow turnip, peeled, cubed and steamed until tender

1 Granny Smith apple, peeled, cored and chopped, then sauteed with 1 tsp. butter and 1 tsp. of honey

1 tablespoon butter

2 tablespoons white whole wheat flour

3/4 cup beef broth

Puff pastry

I changed up the method of preparation a bit too - and this is where my freakishness comes in. Because raw turkey freaks me out, I browned it a bit first. I began by cooking the bacon. Once cooked, I removed the bacon, drained the fat and added a bit of olive oil to the pan. To it, I added the leeks, onion, celery and a pinch of Herbs de Provence and some salt and pepper. I sauteed until just beginning to color, removed the veggies from the pan, and then browned the turkey in the same skillet. I mixed the cooked veggies with the turkey.

Following Noodle's instructions, I layered the ingredients as per her description, up to and including the apples, substituting the turnips for the potatoes in her recipe. I then made another departure from the recipe, this one out of necessity. I had some beef broth on hand that needed to be used - so I made a roux out of 1 tablespoon of butter and 2 tablespoons of white whole wheat flour, in the same skillet, then added 3/4 beef broth to create a pan sauce. Once thickened, I poured the finished sauce over the pot pie mixture prior to covering the dish with puff pastry and baking it off.

The results? Outstanding! This is a truly spectacular pot pie! There is something so luscious about the combination of apples, bacon, turnips and leeks. The apple really adds something special; a slightly tangy, almost wine-like flavor that rounds out the whole dish. As the pie bakes, the veggies release more water, creating an incredibly flavorful sauce that's just right when soaked up by that yummy puff pastry.

Seriously, Noodle, this is one of the best pot pies I've ever had! Its a recipe I know I'll return to again and again. I love that you've used the ground turkey - something that wouldn't have occurred to me - and having only one layer of pastry crust makes it *slightly* healthier than my typical double-crust version. Not "Beachy" by a long shot, but absolutely perfect for this wicked winter weather. Adding the apple was truly inspired - I love this dish!!

My suggestion for the day: run, don't walk to Tangled Noodle's place and grab her pot pie recipe here. Tell her Diva sent you.

And, stay tuned ... you never know when I might cook you!

Happy Valentine's weekend, everyone!

Herb Roasted Potatoes

How about some spuds to go along with our roast chicken? These crisp-tender morsels feature a similar combination of herbs that will pair well with the bird. The bonus? You can roast them right along with chicken, on a lower rack in the oven.

Amounts here are approximate and flexible. Just be sure to make enough so that you'll have some leftover for tomorrow's chicken hash, two cups or so should do it.

Herb Roasted Potatoes:

• 6 small to medium red skinned potatoes
• 2 large sweet potatoes
  
• extra virgin olive oil
• 1 small poblano pepper, seeded and cut into chunks, optional
  
• Kosher salt
• freshly ground black pepper
• 2 tsp. chopped fresh rosemary
• 2 tsp. chopped fresh thyme

Pre-heat your oven to 375 degrees F.

Wash the red potatoes well and cut into 1 inch chunks. Peel the sweet potatoes and cut into 1 inch chunks as well. Place the cut potatoes and poblano peppers into a large bowl and drizzle with a bit of olive oil to coat. Sprinkle on some Kosher salt, some ground black pepper and toss to combine. Add the rosemary and thyme and toss again to coat.

Spread the potatoes in onto a large, rimmed, cookie sheet in a single layer - leaving some space between them. Roast in a pre-heated 375 degree oven for about an hour or until well-browned, crisp on the outside, and tender inside - turning the potatoes every now and then with a metal spatula and redistributing to ensure even cooking.

Serve immediately with the roast chicken and enjoy!

The inclusion of they poblano pepper, while not strictly necessary, is a nice option. I happen to like them so much I want to eat them with everything ... and this year my bro grew some in his garden. I took a few back to the city with me when I was in CT last week - so they're popping up in all my dishes this week.

Tomorrow - the piece de la resistance, the raison d’être for roasting that chicken in the first place ... a savory-spicy chicken hash. Y'all come back now, hear?!

Bon appetite!

Spiced Chocolate Pudding with Cinnamon Whipped Cream

Today is a difficult day. I had trouble deciding what to write last year - and trouble deciding what to write this year. While I try to keep things light around here, its impossible for me to let this day pass without acknowledgment. Ultimately, I will echo my words of last year ... I'd like to offer this post as my public prayer for peace in our world and peace in the hearts of those personally affected by the events of September 11, 2001.

I'd also like to offer you all a dish of pudding. Ellie Krieger's Dark Chocolate Mousse, to be exact. Not to be flip and not because it will change anything - I'm serving you pudding because, quite simply, its comforting.

You can find her recipe here, and while she refers to it as mousse, I find its texture to be more similar to pudding. I followed the recipe as written, with the exception of the chocolate. I used a dark chocolate bar that had been spiked with red chiles and the results were magnificent. Chocolate and chiles pair beautifully together and we really enjoyed the subtle hint of heat the chiles lent to the mix. Feel free to experiment with this one, using whichever flavor or special variety of chocolate you like. There are some wonderful lavender flecked chocolate bars on the market now, and they would be outstanding in this capacity as well. Ditto for any combination of chocolate and orange.

In keeping with the sort of Mexican feel of the spiced pudding, I opted to top it with some cinnamon whipped cream ... a match made in heaven.

Cinnamon Whipped Cream:

• 1/2 pint of heavy cream
• two or three dashes of ground cinnamon, to taste
• 1/2 tsp. agave nectar, or to taste

Whip the cream in bowl of a standing mixer, fitted with the wire whisk attachment, on high until it just begins to hold soft peaks. Add two or three dashes of ground cinnamon and beat for 30 seconds or so. Add in some agave nectar, to taste, until the cream has been sweetened to your liking. Continue to whip until it just holds stiff peaks. Taste and adjust the seasoning, adding more cinnamon or agave if desired and mixing gently. Go slowly and do not over-mix.

Serve the chilled pudding with a dollop of cinnamon whipped cream and enjoy.

Any excess whipped cream can be kept, covered tightly, the fridge for a day or two. It would be excellent when used as a garnish for any pie, crumble or crisp.

Oh, one more thing: that pudding ... its made with silken tofu. Don't let that scare you. The texture is divine and the flavor rich and satisfying. Use a dark chocolate of good quality and I promise you won't even know its tofu. Really.

Bon appetite!

The Sincerest form of Flattery ...

Guy Fieri is a dangerous man. Watch just five minutes of "Diners, Drive-Ins and Dives" and you'll see what I mean. He's like the Pied Piper of oh-so-good yet oh-so-bad-for-you foods. He makes you crave. He makes you crave all the wrong things.

Take, for instance, the Pine State Fried Club he featured this week. The invention of the "Biscuit Brothers" at Pine State Biscuits in Portland, OR, this decadent twist on the club sandwich features a trio of fried grit cakes topped with all manner of savory delights. One third of the trio, the fried chicken topped with honey and Green Tobasco, positively caused the husband to swoon. There was much wailing and gnashing of teeth as he begged me to recreate the dish for him.

To be fair, it wasn't exactly wailing - more like pleading ... "please, please, please make this for dinner tomorrow night?!" And so I did. But I did it my way ... with a little help from a friend.

Last month, Vickie from Uncommon Artistic Endeavors posted a recipe for baked oatmeal and Parmesan crusted chicken that looked so good I filed it away for future use. I adapted the recipe to suit my needs and used it to recreate Pine State's dish. The results? Spectacular!

Diva's Diner Un-Fried Chicken and Grit Cakes:

For the Chicken:

• 4 skinless, boneless chicken breasts
• 1 cup of whole wheat flour
• 2 tsp. of Emeril's Chicken Rub
  
• 1 cup of rolled oats, not quick cook
• 1/2 cup of shredded Parmesan cheese
• 1/4 tsp. cayenne pepper
• 1 tsp. poultry seasoning
  
• 1 tsp. dried thyme
• pinch of salt and some freshly ground pepper
• 1 cup of light buttermilk
• some olive oil

Combine the whole wheat flour and Emeril's Chicken Rub in a large flat dish. Reserve.

Pour the oats into another large flat dish and rub them between the palms of your hands to break them apart until roughly half the oats are crumbled. Add the shredded Parmesan, cayenne pepper, poultry seasoning, dried thyme and a bit of salt and pepper - stir well to incorporate. Reserve.

Pre-heat your oven to 375 degrees F and pour the buttermilk into a bowl.

Dredge the chicken in the seasoned whole wheat flour, shaking off the excess, then dip the chicken into the buttermilk to coat. Immediately dip the chicken into the oatmeal mixture, coating both sides of the breast evenly. Place the coated chicken onto an oiled rack placed inside of a large baking pan and drizzle with a tiny bit of olive oil. Continue until all of the chicken has been coated. Bake in the middle of a pre-heated 375 degree oven for 35 to 45 minutes, depending on the thickness of the breasts, or until cooked through out.

For the Grit Cakes:

• some cooked grits
• butter
• shredded Parmesan cheese
  
• some minced fresh chives
• salt and pepper to taste

Cook the grits according to package directions. Once cooked, add a bit of butter, some Parmesan cheese, some fresh chives and salt and pepper to taste. Pour the seasoned grits into a small, square baking dish and allow the grits to cool until firm enough to slice. Slice the grits into rectangles and heat a large non-stick pan over medium-high to high heat until hot but not smoking. Add a bit of olive oil to the pan and add the grit cakes. Brown the grit cakes on both sides, adjusting the heat as necessary, until golden brown and hot throughout. Keep warm until ready to serve.

To assemble the dish:

• Un-fried Chicken
• browned grit cakes
• some wildflower honey
• Green Tobasco sauce
  

Place a grit cake on a plate and top it with a breast of chicken. Drizzle the chicken with honey and sprinkle on as much Green Tobasco as you can handle. Serve and enjoy - try not to lick the plate!

As written, this recipe will serve 4 very happy people.

In the photo above, you can just see the edge of the grit cake peeking out from under that beautifully crunchy chicken. This meal was everything I hoped it would be and so much more. Or, should I say less? It had all the flavor of a fried dish, without the resulting fat. It was outstanding! So much so that we nearly licked the plate. My stars it was good!

The combination of honey and Green Tobasco is truly inspired. It is a pairing that I know I'll return to again and again. As for the grits, what can I say? From now on, everything at Diva's Diner comes with a side of grits!

Bon appetite!

Summer Corn Pudding

This recipe began with an episode of The Barefoot Contessa ... during which I had at least two coronary events simply from watching her cook with all that butter and fat. Don't get me wrong, I loves me some Ina Garten; I love everything about her. When she featured her Sagaponack Corn Pudding on the show, several years ago, I knew immediately that I had to make it ... over. And so I did.

My inner fat cop took The Barefoot Contessa's recipe and adapted it to my style of cooking/eating. We are well-pleased with the results. The finished dish has all of the flavor and roughly half the fat. Win/win!

Summer Corn Pudding:

• 4 tbsp. butter
• 5 cups of fresh native (i.e. local) corn kernels cut off the cob (approximately 6 to 8 ears, depending on size)
• 1/2 of a large Vidalia onion, chopped
• 1 large shallot, peeled and minced
  
• 4 large eggs
  
• 1 cup of fat free milk
  
• 1 cup of fat free Half-and-Half
• 1/2 cup yellow corn meal
• 1 cup of 2% cottage cheese
• 2 tsp. Kosher salt
• 3/4 tsp. freshly ground black pepper
• generous grating of fresh nutmeg
• 2 tbsp. snipped fresh chives
• 1 tbsp. chopped fresh parsley
• 1/2 cup grated extra-sharp cheddar cheese, plus a bit extra to sprinkle on top
• paprika for dusting on top

Pre-heat the oven to 375 degrees F and butter the inside of a 9 x 13 inch oven-safe glass baking dish.

Melt the butter in a very large saute pan over medium-high heat. Add the corn, onions and shallot and saute, stirring, for 3 to 4 minutes. Cool slightly and reserve.

In a large mixing bowl, whisk together the eggs, milk and half-and-half. Slowly whisk in the corn meal until just incorporated. Add the cottage cheese and whisk to combine. Add the salt, pepper, nutmeg, chives and parsely, whisking to combine. Add the reserved corn mixture and 1/2 cup of cheddar cheese and stir to combine. Pour into the prepared baking dish, sprinkle the top with some additional cheese and dust with some paprika for garnish.

Place the dish into a larger pan (I used a big roasting pan) and fill the pan 1/2 way up the side of the dish with hot tap water to create a water bath. Carefully move to the oven and bake on the middle rack at 375 for 40 to 45 minutes, until the top begins to brown and the pudding has set through. A knife inserted into the center should come out clean when the pudding is done.

Once cooked, very carefully remove from the oven and even more carefully, remove the glass baking dish from the water bath. Hint: do not burn yourself! Serve warm.

As written, this recipe will serve 8 to 10.

Let me tell you, this dish is a show-stopper. My guests couldn't get enough of it! The finished pudding is light, creamy and bursting with the flavor of fresh corn. I'll be honest, I don't measure the corn by cup - I used 6 large ears this time - and I don't really measure the salt, pepper, herbs or cheese either. I cook by feel, so consider the recipe a guideline and do as you see fit.

The original recipe calls for fresh basil, rather than chives, so feel free to use whichever herbs you like best. I happen to adore the combination of chives and corn - though, doubtless, the basil would be equally wonderful. The most important thing here is not to over cook the corn when you are sauteing it. 3 to 4 minutes and not a second more!

A more thoughtful Diva might have photographed the dish when it came out of the oven. Alas, I was knee-deep in party prep at the time, so that didn't happen. I can assure you the finished product is as beautiful as it is scrumptious. You'll just have to take my word for it. The pudding can be served straight out of the oven and its equally good warm, at room temperature ... or even cold the next day. Not that you'll have much leftover, you won't.

With all due respect to the Contessa, I like my version better ... and so do my hips!

Bon appetite!

A Big Bowl of Sin

Tom Jones stood me up last night. Well, me and 2,828 other middle aged women who were supposed to see him in concert at the Beacon Theatre. I'll be honest, seeing Tom Jones wasn't exactly on my bucket list. Hell, it wasn't even on my radar screen. But last week, my dear friend M., asked me to join her for the show and I happily agreed. I'll see almost anyone in concert and seeing TJ live is on M.'s bucket list, so why not? At a minimum, I was certain it would make for a fun, campy post for today.

Sadly, it wasn't meant to be. M. and I met for a yummy dinner at Gus & Gabriel, then walked down to the Beacon only to find a throng of bitterly disappointed women and the word "Postponed" flashing on the marquis. Seems that Mr. Jones has fallen victim to that age old menace - "vocal chord strain" - after a bout of bronchitis. I wish him a speedy recovery!

The concert will be rescheduled, so stay tuned. Meanwhile, that leaves me rather post-less for the day. Post-less unless I decide to fess up to that big bowl of sin pictured above. Yes, its Fettuccine Alfredo; and, yes, that pasta is white. The horror, the horror! Its also incredibly delicious and not nearly as bad as it seems.

Here in Divaland, we call this dish Fake Fettuccine and its a once-in-a-while treat. What with the South Beaching and all, I haven't made this dish in over a year. Oh how I've missed it! Now, before you call in the fat police, lets get a few things straight. This is a slimmed down, lower fat, lower cholesterol version and its as delicious as can be. I don't actually have a recipe and I don't measure anything ... I'll do my best to offer amounts here, but mainly we're talking about a make-as-you-go kind of dish.

Divalicious Fake Fettuccine:

• 1 large shallot, peeled and minced
• 2 tbsp. butter
• a small carton of fat-free Half and Half
• 5 oz. Dannon All Natural Fat-Free Plain Yogurt
• 1/2 cup of freshly grated Parmesan cheese, or more to taste
• pinch of salt
• gererous grind of fresh black pepper
• some freshly grated nutmeg
  
• 1 tbsp. minced fresh chives
• 1/2 pound of cooked fettuccine pasta
• 1/2 cup of pasta cooking water
  
• additional grated Parmesan cheese and some chopped fresh parsley for garnish

Cook the fettuccine in a large pot according to package directions. You want the pasta to be al dente, so don't over cook it. Drain the pasta and reserve 1/2 cup of the cooking liquid. While the pasta is draining, melt the butter over medium-high heat in the same pot in which you've cooked the pasta. Add the shallots and saute for 2 minutes. Add about 2/3 of a cup of fat-free Half and Half to the pot and raise the heat to high. Allow the mixture to come to the boil and reduce for 1 to 2 minutes. Return the cooked pasta to the pot and add @ 5 oz. of fat-free plain yogurt, stirring well to combine. Add 1/2 cup of Parmesan cheese, a pinch of salt, some fresly ground black pepper and a bit of freshly grated nutmeg, stirring well to combine. Add the fresh chives and continue stirring until the cheese has melted and the sauce thickens slightly. Taste and adjust for seasoning, adding more Half and Half, Parmesan, a/o salt and pepper as desired.

Serve immediately, garnished with some additional Parmesan, grated nutmeg and chopped fresh parsley. Enjoy!

As written, this recipe will serve 2 to 3 depending on portion size. (In our house it serves 3, but appetites do vary!) Obviously you can increase the quantities as necessary to serve more. The reserved cooking liquid can be used to thin the sauce, as needed, particularly for second helpings.

This is a fast, fresh and altogether delicious dish and its completely worth the sin. Feel free to play around with any of the amounts listed - as I said, its a make-as-you-go kind of deal. If you're not a Diva on a Diet, by all means feel free to use some light cream in place of the Half and Half ... your secret will be safe with me.

I invented my Fake Fettuccine more than 10 years ago, in an effort to satisfy my Alfredo loving husband *and* my inner fat cop ... both of whom are well-pleased with the results.

Bon appetite!

Quick and Dirty

An update from construction central ... there was brunch on Sunday, we already had it. Mama and Papa Diva were in town and we dined on this blueberry focaccia and this ...

... outstanding veggie quiche, among other things. My quiche, as always, was spectacular ... the blueberry focaccia? Not so much. I followed the recipe exactly, save for replacing some of the white flour with whole wheat, and the finished bread was very dry. Tasty to be sure, but the texture was all wrong. I plan on reworking the recipe and improving it over the next few weeks and will post my finished rendition once its perfected.

For now, let's talk quiche! Right off the bat I'm going to admit that I used a frozen pie crust. The horror, the horror! Can I make crust? Yes. Do I? Never. I just don't see the point. I've found a brand I like and, let's be honest, making crust is a pain in the ass. So much quicker to simply reach into the freezer and get on with it. That's how I roll.

Also, in the interest of full disclosure, I don't really use a recipe or measure anything when I make quiche. I will do my best to offer specific amounts for you here, but feel free to play around it. In this incarnation, I used a mix of orange bell peppers, asparagus, onions and chives. Use any veggies you prefer. Onions are a must, mushrooms would be most welcome, and you can never go wrong with any kind of cheese. Mix and match to your heart's content!

Basic Veggie Quiche:

• one frozen, deep-dish pie crust
• 1/2 of a small to medium onion, minced
• 1 small orange, yellow or red bell pepper, seeded and diced
• 8 large asparagus stalks, stems peeled, cut into small rounds
• 2 tsp. olive oil
• salt and pepper
• 4 large eggs, beaten
• 1 1/2 cups whole milk*
• salt and pepper
• grated fresh nutmeg
• paprika
  
• 1 tbsp. (or more) chopped fresh chives
• some grated Gruyere, Cheddar or Swiss cheese

Pre-heat your oven to 375 degrees F.

Once the oven has heated, bake your crust blind (using pie weights or similar) for approximately 6 to 7 minutes, until it just firms up and becomes opaque. Remove from oven and reserve.

Heat 2 tsp. of olive oil in a large, non-stick skillet until it shimmers. Add the onions, peppers, asparagus, a bit of salt and pepper and saute until just beginning to brown and the veggies are crisp-tender. Remove from heat and pour the veggies into the bottom of the pie crust, smoothing out to form an even layer. Top the veggies with some grated Gruyere, Cheddar or Swiss as desired. Place the filled pie crust on a large baking sheet and reserve.

Heat 1 1/4 cups of milk in a small sauce pan over medium-high to high heat. Scald the milk, but do not boil. Watch it carefully. You want it to be hot, not burnt, so as to hasten the cooking process. Remove from heat and cool slightly.

As the milk cools, whisk 4 large eggs in large mixing bowl and to the beaten eggs add a pinch of salt, a generous grating of fresh black pepper, a pinch of paprika and a generous grating of fresh nutmeg. Whisk to combine. Temper the egg mixture by adding a bit of the scalded milk, while whisking. Continue to whisk while slowly adding the milk until the mixture is light and frothy. Add the chopped chives, stir to combine and pour into the pie crust.

Carefully transfer the quiche, baking sheet and all, to the oven. Bake in the middle of a pre-heated 375 degree oven for 30 to 40 minutes ... depending on the speed of your oven. The quiche is done when lightly browned and the middle has just set and is just firm to the touch. Do not over bake. Remove from oven and allow to cool for 5 or 10 minutes before cutting.

Serve and enjoy! As written, this recipe will serve 6.

*About that milk ... if I'm being super fancy, I'll opt for the whole milk. If I'm feeling fat-phobic, I will use skim or reduced fat. Both work, though undoubtedly, the whole milk yields a richer, creamier version. Do as you see fit. In either case, I often will not use the full 1 1/2 cups. I just use my eye and stop adding the milk when I think the custard looks right. I have no way to tell you what "right" is, you just have to know. The custard needs at least a full cup of milk, and a bit more. If this is your first time making a quiche, opt for the full 1 1/2 cups and see how you like the results. You can always scale it back the next time if you find you'd prefer an "eggy-er" version.

Making quiche is fun! Its a quick, easy and versatile meal. Add whatever combination of veggies, meats and cheese you like, spice them up to your heart's content and bake away. Add a big, fresh salad and call it dinner. I do ... often.

So, what's in your quiche? Hungry Diva wants to know.

Bon appetit!

Memorial Day Ritual

Ladies and gentlemen, Papa Diva has turned off the No Potato Salad Sign; you are now free to make potato salad again.

I'll bet you're thinking this is some kind of joke, but I assure you he's deadly serious. We're all aware of certain necessary rules and regulations that we, as a society, abide by for the greater good. You know ... "do unto others as you would do to yourself", "if you don't eat your meat you can't have any pudding", "don't wear white after Labor Day", etc. You get the drift.

And the most important of all: "thou shalt not serve potato salad prior to Memorial Day." Potato Salad has a season; a distinct window of serve-able legality. It begins on Memorial Day and ends on Labor Day. So sayeth Papa Diva, so knoweth all.

Divalicious Potato Salad:

• 2 pounds unpeeled red-skinned potatoes, scrubbed and cut into 1 inch cubes
• 2 tbsp. white vinegar
• 1 tbsp. red wine vinegar
• 1/2 tsp. celery salt
• 1/2 tsp. celery seeds
• 2 to 3 tbsp. sweet pickle relish (or to taste)
• pinch of salt
• generous grinding of fresh black pepper
• 1/4 cup diced red onion
• 1/2 cup diced celery
  
• 3 tbsp. plain, non-fat Greek yogurt
• 3 to 4 tbsp. reduced fat mayonnaise
  
• 1 tsp. Dijon mustard
• 1 tsp. fresh lemon juice
  
• 1 tbsp. chopped fresh dill
• 2 tbsp. chopped fresh parsley
• 1 large hard boiled egg, peeled and chopped
• 2 large scallions, chopped

Place potatoes into a large stock pot, cover with water, salt the water generously, bring to a boil, and cook until just tender - approximated 10 to 12 minutes. Drain and allow them to cool for 10 minutes.

In the bottom of a large bowl, combine the white vinegar, red wine vinegar, celery salt, celery seed, relish, salt and pepper. Whisk well to combine, then add the potatoes to the bowl and toss well with a large spoon or spatula to combine, making sure the potatoes are coated evenly. Allow the potatoes to cool while you prepare the rest of the dressing.

In a medium bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, lemon juice and dill, stirring well to incorporate. Once the potatoes have cooled to room temperature, add this mixture to the potatoes and toss well with a rubber spatula to coat evenly. Cover and chill the mixture in the refrigerator for one hour or more. Just before you are ready to serve, add the chopped fresh parsley, chopped hard boiled egg and the scallions, stirring well to incorporate. Garnish the finished salad with a dusting of paprika and some additional chopped fresh parsley. Serve immediately and promptly chill any unserved portion.

As written this recipe will serve 6 to 8.

And, frankly, its not really potato salad unless you serve it in one of these classic 1970's Pyrex bowls.

Now, I'm certain that most of you do not need a recipe for potato salad. I offer it here today so that, A.) you may now feel free to serve it with out repercussion and, B.) in case I have some small variation in my method which would interest you.

You should certainly feel free to skip the Greek yogurt and use only mayonnaise. I did that to reduce the fat and because I'm really not a mayo lover. And, hey, don't use the reduced fat stuff on my account either. If you're comfortable going whole hog, by all means have at it.

You will note the use of both celery salt and celery seed in the recipe. I happen to have both on hand and like the combination. Don't go out and buy a bottle of either just for this recipe. If you have only celery seed, just go ahead and use that - double the amount. Ditto for the celery salt.

This is a simple, classic version of potato salad. Perfect for any BBQ or grilling event. I hope you'll try it.

Happy Belated Memorial Day! And Happy Potato Salad Season, Papa Diva!

Bon appetit!

The Ethnic Diva: Pan-Asian Edition

Its a wrap! A Pan-Asian chicken lettuce wrap to be exact ... and it was spectacular! Savory, spicy, crunchy - this one's got it all.

I was flying blind here, working without a recipe, yet with a firm concept of how I wanted it to taste in mind. Vaguely Chinese in origin - what with the sherry, soy and ginger - I have no idea how traditional it is, but I can tell you the results were magnificent! I garnished the wraps with a bit of chopped roasted peanuts and some cilantro, giving them a Thai inspired twist and an extra dimension of flavor. Yum!

Don't be put off by the long list of ingredients here - this is essentially a stir-fry and as such it come together in flash. A bit of prep, a nice hot skillet, and in just about 30 minutes you can have a fun and festive meal on the table. Now that's what I call Divalicious!

Pan-Asian Chicken Lettuce Wraps:

Stir Fry Sauce:

• 1/4 cup reduced sodium soy sauce
• 2 tbsp. unseasoned rice wine vinegar
• 1 tbsp. sherry (I used Vin Santo)
  
• 1 large clove of garlic, peeled and minced
• 2 tsp. minced or grated fresh ginger
• 1 tsp. bottled chili garlic sauce (I like Huy Fong Foods brand)

Combine all of the above in a small bowl and whisk well to incorporate. Reserve.

For the Chicken:

• 1/4 cup bottled Hoisin Sauce
• 2 tbsp. water
  
• 1 tbsp. reduced sodium soy sauce
• 1 tbsp. unseasoned rice wine vinegar
  
• 2 tsp. olive oil, divided
  
• 2 tsp. dark Asian sesame oil, divided
  
• 1 lb. of ground chicken breast
• dash of crushed red pepper flakes, optional
  
• 1 medium red bell pepper, seeded and diced
• 2 large carrots, peeled and diced
• 1/2 of a medium red onion, peeled and diced
• one 5 oz. can of sliced water chestnuts, drained and chopped
• 2 large scallions, chopped

• Some fresh red leaf or Boston lettuce leaves for wrapping (12 - 15 leaves)
  
• some chopped fresh cilantro
• some chopped dry-roasted peanuts
• bottled Sriracha sauce, optional

In a small bowl, combine the Hoisin sauce, water, soy and rice wine vinegar. Whisk well to incorporate and reserve.

Heat 1 tsp. of olive oil and 1 tsp. of dark sesame oil in a large non-stick skillet over medium-high heat. Add the ground chicken and a bit of crushed red pepper flakes, if desired. Saute the chicken, breaking it up into small pieces with a wooden spoon. Saute until the chicken is light golden brown and cooked throughout. Remove from skillet and reserve.

To the same skillet, add 1 tsp. of olive oil and 1 tsp. of dark sesame oil. Heat over medium-high heat and add the red bell pepper, carrots and red onion, and saute until the onion begins to wilt and the veggies are crisp-tender, about 3 minutes. Add the water chestnuts and stir well to combine. Return the cooked chicken to the pan and add the stir fry sauce, stirring well to combine. Add the reserved Hoisin mixture and, again, stir well to combine. Bring the mixture to a boil, reduce heat to very low, cover and simmer for 5 to 10 minutes to allow the flavors to combine. Just before you are ready to serve, add the chopped scallions and stir to combine.

To serve: place some of the chicken and vegetable mixture into the middle of a lettuce leaf, do not over-fill. Garnish with a bit of cilantro and chopped peanuts, top with a bit of Srircha sauce (if desired), roll up the wrap and enjoy!

As written this recipe will serve 4 to 6, depending on portion size.

A couple of quick notes - I chose to use the ground chicken because I just can't be bothered to slice and dice boneless chicken breasts. You could certainly substitute if that is your preference, or even use some cooked chicken instead. But, for my money, you can beat the ground chicken breast for ease of use - and its healthy to boot!

I like to keep things spicy here in Divaland, hence the use of Srircha at the end. If you're heat-averse, you can certainly leave out the crushed red pepper flakes when stir-frying, and replace the Sriracha garnish with some additional Hoisin sauce.

Lastly, feel free to play around with the vegetables as well. I used what I had on hand, but no reason you couldn't include whatever veg you like in the stir-fry. Some chopped Chinese long beans would be outstanding, a bit of mushrooms couldn't hurt - really, you're limited only by your imagination here. Hell, you could even replace that chicken with some tofu if you're so inclined ... but, if so, don't invite me to dinner! ~wink~

This is a quick, easy, relatively healthy meal that's sure to get you out of your what's-for-dinner rut. I hope you'll try it!

Bon appetit!

The Ethnic Diva: Emerald Isle Edition ...

... one day late. I had grand plans for St. Patrick's Day here on Beach Eats, but circumstances being what they were, I'm one day late. No matter, really, I'm Irish every day of the year and its never too late to strut my heritage and bake up a loaf of soda bread. The boxty will have to wait until next year. Stay tuned.

While the raisin bedecked white soda bread may be more common here in the US, that's not what comes to mind when I think of Irish bread. The hearty brown stuff is the bread I fancy. It captured my attention on my first trip to Ireland, back in 1977, and I've never looked back. My family and I arrived in Ireland more than a little green around the gills from the over-night flight on that day long ago. Sensing our collective malaise, our gracious hostess at the B&B quickly healed all ills by serving us gallons of dark, hot tea and the most luscious brown bread imaginable. I'm convinced that bread had magical properties and it has been my favorite Irish delicacy - no, that's not an oxymoron - ever since. I'm happy to present my version of it here for you today.

Brown Soda Bread:

• 2 cups of whole wheat flour
• 3/4 cup wheat germ
• 1 and 3/4 cups of all-purpose flour
• 2 tsp. salt
• 2 tsp. granulated sugar
• 1/2 tsp. cream of tartar
• 1 tsp. baking soda
• 1 stick of cold, unsalted, butter, cut into 1/2 inch cubes
• 2 cups of buttermilk
• 1 tsp. pure honey

Pre-heat your oven to 400 degrees F.

In a large bowl, combine the whole wheat flour, wheat germ, white flour, salt, sugar, cream of tartar and baking soda. Mix well with a wire whisk until well combined. Add the butter and using your hands, or a pastry cutter, blend until the mixture forms a coarse meal. (I like to use my hands and rub the butter and flour together between them until the mealy texture is achieved.) Make a well in the center of the bowl and add the buttermilk and honey. Stir with a wooden spoon until all of the buttermilk has been incorporated and a stiff dough begins to form.

Turn the mixture out onto a well-floured surface and knead gently until smooth, roughly 2 to 3 minutes or so, adding a bit more flour as needed to keep the dough from sticking. Transfer the dough to a buttered, 9 inch, cake pan, pressing down and flattening the dough slightly to fill the pan. Using a sharp knife, cut a large X across the top of the dough. (As seen below.) Bake in the middle of a pre-heated 400 degree oven for 30 to 45 minutes or until the loaf has browned and middle of the X no longer looks wet. The fully baked loaf will sound hollow when the bottom is tapped. (Mine baked for @ 42 minutes.) Cool in the pan on a wire rack for 10 minutes, then remove from pan and continue cooling the loaf on a wire rack.

Slice and serve immediately, slathered with good, fresh butter. As written this recipe will yield one, 9 inch round loaf ... and it won't last long. I just dare you to keep your hands off it!

So, how did you celebrate St. Paddy's Day? Curious Diva wants to know.

Bon appetit!

On Edit: Careful viewers will note that this bread is not in a cake pan ... my cake pans seem to have disappeared. Curious that. I threw it into a glass pie dish and it baked off just fine. :)

Truly Delightful Contest ...

The good folks at Quaker have recently launched a line of premium granola bars called True Delights®. In honor of the launch, Quaker and Foodbuzz have teamed up to sponsor the 2009 True Delights Be Delighted Recipe Contest. Contestants must submit a recipe that contains at least one of the 9 ingredients found in Quaker® True Delights bars. With such luscious ingredients as: cashews, chocolate, raspberry, almonds, bananas, coconut, macadamia nuts, cherries or cranberries - entrants are limited only by their imaginations. The contest is open to all, limit one entry per person/per email address.

It should come as no surprise that this weekend found me donning my apron, dusting off the mixer and getting down to some serious baking. I love a challenge and more than that I love the list of suggested ingredients. To be perfectly honest, I can live without granola bars - premium or not - but throw those same ingredients into some dough and I'm all over it. Sure, I might have dreamed up a more inventive concoction ... could have submitted a sous-vied breast of twice plucked guinea hen, glazed with a cashew infused raspberry-almond demi-glace ... but who the hell wants that when you can have a cookie?

And if those cookies are made molten with dark rich chocolate and bursting with luscious dried berries then color me delighted indeed.


Loaded Oatmeal Cookies:

• 2 sticks of butter, softened
• 1/2 cup granulated sugar
• 1/4 cup firmly packed light brown sugar
• 1/2 cup firmly packed dark brown sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1/2 cup of all-purpose flour
• 1 cup of whole wheat flour
• 1 tsp. baking soda
• 1/2 tsp. salt
  
• 1 1/2 tsp. ground cinnamon
• 3/4 cup mixed, unsweetened, dried cranberries and cherries
• 3 cups of Quaker Old Fashioned Oats, uncooked
  
• 1/3 cup coarsely chopped macadamia nuts
• one 11.5 ounce bag of Ghirardelli bittersweet chocolate chips

Pre-heat your oven to 350 degrees.

In a large bowl, combine the white flour, whole wheat flour, baking soda, salt and cinnamon and whisk well to combine. Reserve.

Place the softened butter in the bowl of your electric mixer and to it add the granulated sugar, cream together on medium-high until light and fluffy. Add both brown sugars and continue to mix until light and fluffy. Add the eggs, one at a time, and the vanilla and mix well until thoroughly incorporated. Add the reserved flour mixture, one third at a time, beating well after each addition to in corporate. Add the dried cranberries and cherries, the macadamia nuts and the oats and mix well to combine. Add the chocolate chocolate chip and mix carefully to combine well but gently so as not to break up the chips.

Drop by rounded tablespoonfuls onto an un-greased cookie sheet and bake in the middle of a preheated 350 degree oven for approximately 12 minutes or until golden brown. Remove cookies to a wire rack to cool. As written, this recipe will yield 48 to 55 cookies. Serve and enjoy!

You'll note the mix of dried cherries and cranberries - my market sells them packaged this way, but feel free to mix your own or use either fruit alone.


I've been making these cookies for quite some time now and had only to add a bit of macadamia to enhance them for the contest. This is the recipe I've submitted and I think its a winner. Make no mistake, this is not your average oatmeal cookie - that description is far too tame. These beauties are heavy hitters; loaded with flavor and just silly with texture. A cookie this good should be illegal. A cookie this good should win me a trip to Chicago ... and if they don't that's ok too ... maybe *you'll* be the lucky winner instead?

Why not hit that link and enter the contest yourself? The link up top will take you to the rules and the rest is self-explanatory. If contests aren't your thang but granola is ... click here to score a free sample of the new True Delights®.

So what's your favorite cookie? Curious Diva wants to know.

Bon appetit!