Top 13 of '13

The Carrot Cake at Village Kitchen.

Well, it's that time of year again - the end of December. Time to assess the past 12 months and the 1100 or so meals I've eaten, if you consider 365 days x 3 meals/day. (Snacks and whatnot likely take that number much higher!)

As always, I've eaten very well - I've been fed amazing items at friends' houses, in restaurants, at celebrations, by caterers, as gifts, and even at meals I've cooked myself. Some AnnArbor.com readers used to get snotty if I included my own dishes in my end-of-the-year round-up; but I'm not too shabby a cook, even if I'm not a gourmet chef, and I do make some really memorable items sometimes. Why shouldn't I be proud of myself and include them?

So, there's a range of foods and beverages here that showcases some of the most decadent, most delicious, and most special things I've enjoyed in 2013 - things I'd want to have again and again or, in some cases, the best version of something that I've yet made. In honor of the year that's ending, I've decided to give you a baker's dozen (since there seems to be an abundance of baked goods featured!).

And so, in no particular order, I offer my Top 13 of '13!

Photo courtesy of SequinWines.com

Sequin Sparkling Rosé: Its own site describes it as "captur(ing) the life of the party - light on its feet, yet dreamy and fresh. Delicate bubbles and shimmering flavors of lush strawberry, exotic lychee and lively citrus make this enchanting wine always worthy of a toast." My friend Mary said, "I can't think of anyone more perfect to receive a gift box of wines called Sequin wines!" Jeremy told me that this is "SO you!!!" Yes ... yes, it is. A lovely sweet, sparkly wine that's pink - my favorite color! What more did I need, except my handsome boyfriend to share it with?

Carrot Cake at Village Kitchen: "... I walked past the dessert case, and became completely smitten with the carrot cake .... This is so rich, so intense, so wonderful! I couldn't resist." Four layers of moist, sweet cake schmeared with luscious cream cheese frosting ... sigh.

Blue Cheese Crostini: Warm, crisp, gooey, rich, addictive. "Even Craig, who loathed blue cheese before he met me, has apparently become a convert and relished these." They'd make a great treat to serve with champagne or sparkling cider - or Sequin Sparkling Rose! - at your New Year's Eve celebration.

Amanda's Kugel: I should include this every year, and so I decided it was time to give my friend Amanda Fisher some love. Amanda is a caterer who offers simple, sophisticated, stellar food. And when she makes her sweet, cinnamon-scented noodle kugel, it's a good day at work. Amanda will be in the kitchen down the hall from my desk, preparing for an event, and we'll be taunted and teased with the aroma of kugel baking. Often, since she's a sweetheart, she'll make one just for the staff to enjoy. And we start calling our co-workers: "There's 'Amanda kugel' in the Conference Room." I'm serious - Amanda bringing us kugel is an event to announce! I brought some home for Jeremy one time, and he was very blasé. "Why aren't you eating it? I'm saving it for you." "Meh, I don't like kugel as much as you do." "But it's AMANDA kugel!" "Fine ...," he said with significant annoyance and irritation at being interrupted in the midst of whatever he was doing. Taste. Pause. "Wow. Amanda makes a better kugel than you do." I know!!! I make some great kugels, if I may say so myself. Amanda's is still better.

Maple Almond Sweet Potatoes: This dish, "enhanced with maple syrup (is) easy to make ahead and to reheat, so your holiday meal isn't any more chaotic than is necessarily inherent to putting on a feast. It was unanimously agreed at Thanksgiving that this was the best sweet potato dish I've ever made. And since I love sweet potatoes and cook with them all the time, that was exceptional praise, indeed!" There have been a lot of other dishes competing for that honor over the years, but this was the sweet potato winner of all time, apparently. That it was made with the beautiful Grade B maple syrup from Sweet Brook Farm that my friend Kate had brought me from Massachusetts only made things - yup, you know it's coming! - sweeter!

Baba Ghanouj at Ali Baba's Restaurant: I'm not usually a fan of eggplant, particularly of baba ghanouj. But that changed one day when my co-worker, Beth, and I ordered take-out from Ali Baba. I'd been there with Craig just recently, and could definitely vouch for how good the food was. But you know me - I like variety. I didn't want to order what I'd already enjoyed, so I tried a vegetarian combo that included baba ghanouj. I wasn't going to let the eggplant deter me, since it came with tabouli, hummus, and warm pita bread that I love. And when I tasted it, I was amazed - it was the best part of the assortment! It was smoky, almost - dare I say it? (I mean it as a huge compliment!) - bacon-y. When I go back to Ali Baba, I will absolutely make sure I order the baba ghanouj again ... something I've never said about any other version that I've eaten.

The King Burger at The Full House Restaurant: Just a good ol'-fashioned burger with no pretense, beautiful in its simplicity. Build a Better Burger, a famous cooking competition, wants 15-ingredient sauces, 86-ingredient marinades, 23-ingredient salad toppings, and 56-ingredient condiments (I exaggerate ... but not that much), combining far too many competing flavors and masking the purity of the burger itself. Full House lets quality ingredients shine so that you can actually taste the beef, the seasoning, the lettuce, the tomato ....

Syl's Mandelbrot: "Craig's Aunt Syl, his mother Helen's twin sister, seems to have been a particularly noted baker. And her recipe for mandelbrot - Anglicized to 'Mandel Bread' - is excellent. I've prepared a lot of biscotti and mandelbrot in my many years of baking, and this one is absolutely the easiest to mix, to shape, and to slice that I've found. The finished cookies aren't too crisp, either, as some variations on this treat require dunking rather than merely being enhanced by a dip into coffee or wine; these can be eaten 'as is.' And, best of all, the mandelbrot taste really great, too!"

Apple Fritter at Dimo's Deli and Donuts: "I dare you to walk in that door, smell all the sugar perfuming the air and infusing it with happiness — Craig and I actually stopped and stood still, just to savor the fragrance — and then order anything but an apple fritter. It looks up at you from the display case, makes eye contact, flirts shamelessly; it might even be whispering sweet nothings in French. You can't help yourself. You may briefly think about the consequences, but you know in your heart that resistance is futile. The apple fritter ... has chalked up another notch on its bedpost, having seduced you. But don't feel the least bit guilty for your lack of willpower. It was worth it."

Pączki [POONCH-key] from the New Palace Bakery in Hamtramck: My BFF Wendy and I made the not-quite-hour-long trek to Hamtramck [ham-TRAM-ick], a traditionally Polish community which is mostly (but not entirely) surrounded by Detroit, for Pączki Day. "In Polish communities, all the butter, eggs, sugar, cream, lard, and other items that are about to become verboten during Lent - as Christians prepare for Easter through a combination of sacrifice, abstinence, fasting, and penitence - are embedded into sturdy, luscious pączki." Thus, while Brazilians have Carnival and New Orleans has Mardi Gras, in Michigan we have Pączki Day on the day before Ash Wednesday. Pączki are reminiscent of, but go far beyond being, mere jelly doughnuts. And the spirit of conviviality and jubilation among fellow celebrants waiting in line to get into the bakery - huddling together happily in the cold, smelling joy as the sugar perfumes the air, cheering as another customer inches back through the crowd after successfully buying dozens of treats to share with loved ones - is grand fun.  Partly it's about the pączki, but mostly it's about the experience.

The Fat Elvis Cookie from Dino's Lounge at Baconfest Michigan 2013: "... peanut butter and banana cookies with chocolate chips, frosted with strawberry jam and sprinkled with candied bacon." Need I say more??? It had the whole sweet-salty, crispy-chewy contrast party going on, all in one treat! 

Pear Compote with Gingered Shortbread Crumbs: "This dessert - sophisticated comfort food - turned out far, far better than I'd even hoped!  Sweet pears, accented by the (Gnarly Head) Chardonnay, layered with crisp and buttery cookies ... sigh.  I had planned to save some of this to take to work the next day, a treat to look forward to; but it was so exceptionally good that I devoured the entire thing in one sitting!"

Chocolate, Caramel, and Pumpkin Devastation Torte at the Girl Scouts Heart of Michigan Cookie Bake-Off Benefit: I had the enormous thrill of being the emcee for this event, which raises money to support troops for low-income girls, those who are at risk, and those whose mothers are in jail, enabling the girls to have all the fun and all the support of the Girl Scouts at a critical time in their lives. The Bake-off is fabulous - there are live and silent auctions, a raffle, and a competition at which area pastry chefs take Girl Scout cookies and transform them into beautiful new desserts ... as though Girl Scout cookies aren't already one of the greatest foods on Earth! Cheryl Hanewich of The Moveable Feast won not only the 1st Place Judge's Choice Award, but also the People's Choice Award, with this unbelievably luscious combination of cake, cream, caramel, spun sugar, cookies, and just utter deliciousness. There was an extraordinary array of beautiful, decadent treats, but this one - pun intended! - took the cake ... :)

I had hoped to have my "Word of the Year" post ready for the 1st, but there's been a delay. Some pending circumstances might influence my choice, but nothing will be resolved until possibly next week ... I know, what a tease! Just stay tuned ....

Pear Compote with Gingered Shortbread Crumbs

Ah, the joys of being a food blogger! One of the significant perks is getting to taste, try, and tinker with all sorts of products; and when that product just happens to be some lovely wine ... well, it's a good day in Mary Land.

I was the very happy recipient of a bottle of Gnarly Head Chardonnay, described as having "bright, tropical fruit aromas and flavors of pineapple, citrus, pear and melon with a touch of vanilla on the finish." And while I was not at all averse to sipping the wine with dinner, you know I always like to cook with it, too. The brightness, the acidity, and the hints of fruit offer a tremendous boost to flavors.

We all know I have a sweet tooth, although the Chardonnay would be lovely in savory dishes, as well. So - of course! - I spent an entire day craving a dessert. When I first tasted the wine, I felt it would be perfect with pears; it was a bit tart, a bit sweet, and it immediately triggered a sense that these ingredients would be ideal complements to each other.

I thought about poaching pears, but that's been done many, many times before; and so, I varied the theme a bit by cooking a fragrant compote instead, and teased a bit of the vanilla hints from the wine, as well, by using vanilla sugar rather than the plain ol' variety as everything simmered.

But I didn't just want soft fruit - there needed to be some crunch, some texture. And regular readers know that I have an obsessive love affair with shortbread cookies, with their richness and beautiful simplicity; they seemed to be a stellar contrast to the luscious pears. And how could anything go wrong when adding a touch of spice with candied ginger?

This dessert - sophisticated comfort food - turned out far, far better than I'd even hoped! Sweet pears, accented by the Chardonnay, layered with crisp and buttery cookies ... sigh. I had planned to save some of this to take to work the next day, a treat to look forward to; but it was so exceptionally good that I devoured the entire thing in one sitting!

Quick, simple, and oh, so luxurious! Gnarly Head Chardonnay, ripe pears, and shortbread ... all you need for a beautiful fall dessert.


Pear Compote with Gingered Shortbread Crumbs

Pears:
2 large Anjou pears, very ripe
1/3 cup Gnarly Head Chardonnay
1 tablespoon vanilla sugar

Crumbs:
1 tablespoon butter
1 tablespoon brown sugar
1/2 teaspoon minced candied ginger
1/2 cup shortbread cookie crumbs

To finish:
whipped cream

Peel and core pears, then cut into 1/2" dice. Place into a small saucepan, then add wine and sugar; bring to a boil over medium-high heat and cook for 10 minutes. Mash pears with a fork until they're the consistency of applesauce, then boil 5 more minutes to evaporate most of the liquid. Set aside.

In a small saucepan, melt butter over medium-low heat. Add brown sugar, ginger, and cookie crumbs; cook for 2-3 minutes, stirring frequently, just until crumbs are lightly golden.

Layer the crumbs and pear compote in small parfait glasses, or just place some of the compote into small bowls and sprinkle crumb mixture on top. Serve warm, topped with whipped cream.

Don't combine the compote and the crumbs before serving, or the crumbs will soften; they're very nice with a bit of crunch to them.

Serves 2.

Santa Sammi, or Two Versions of a Bolognese

As Jeremy, Craig and I were enjoying our recent feast of treats from Whole Foods Market, and tasting their easy-to-prepare gnocchi [NYOH-kee], I started pontificating about the different styles of this classic dish.

Many people know about the dumplings, which are readily available in grocery stores. But there is also a Roman version, made of either farina or cornmeal, which is baked rather than boiled. I know - the little minutiae that take up space in my brain! Don't ever ask me anything practical, like how to jump a car battery. But I can chat for days about such esoteric matters as linguistics, art history, and regional cooking styles!

So anyway .... As we ate, I promised to make the Roman variety of gnocchi, which are akin to a cheesy polenta, to show the difference.  And here they are!

The substantial gnocchi require a topping that's sturdier than a marinara sauce, which is better suited to something delicate like angel hair pasta. And so it occurred to me that I should make a sauce in honor of Craig's dog, Sammi, pictured above as a puppy (he's now 13). His breed and the sauce I chose share a name and a place of origin: Bolognese [boh-lohn-YAY-say], from the city of Bologna [boh-LOHN-yuh].

Because the Italians are as obsessive about their food as the French are about their mother tongue - remember the Académie Française, devoted to regulating the language into submission, an impossibly Sisyphean task - there is an "official" version of Ragù Bolognese. According to Wikipedia:

In 1982 the Italian Academy of Cuisine (Accademia Italiana della Cucina), an organization dedicated to preserving the culinary heritage of Italy, recorded and deposited a recipe for "classic Bolognese ragù" with the Bologna Chamber of Commerce (La Camera di Commercio di Bologna). A version of the academy's recipe for American kitchens was also published. The academy's recipe confines the ingredients to beef from the plate section (cartella di manzo), fresh, unsmoked pancetta (pancetta di maiale distesa), onions, carrot, celery, passata (or tomato purée), meat broth, dry wine (red or white, not sparkling), milk, salt and pepper. The option of adding a small amount of cream at the end of the preparation is recommended.

My version isn't an exact replica of the authorized one, but does feature all of the required ingredients: the pork fat, beef, vegetables, wine, tomato, and milk. And it's very, very good!

Have a lovely and very merry Christmas, with lots of good food! I wish you many blessings and much happiness ... :)

Be sure to stop by and visit on Wednesday, for my "Top 10 of 2012" post - the best things I've eaten all year!

Roman Gnocchi with Ragù alla Bolognese

Gnocchi
(adapted from a recipe for Roman Gnocchi in From a Monastery Kitchen by Brother Victor-Antoine d'Avila-Latourrette)

• 4 cups milk
• generous pinch of nutmeg
• 1 teaspoon kosher salt
• 1-1/2 cups yellow cornmeal
• 4 eggs
• 1-1/2 cups grated Parmesan cheese, plus extra for serving

Heat milk, nutmeg, and salt in a large saucepan over high heat just until it's almost boiling; turn heat down to medium-low. Slowly stir in cornmeal, in small increments; stir for 5 minutes until thickened. One by one, stir in eggs; then stir in cheese.

Grease a 9"x13" baking pan. Pour cornmeal mixture into the pan, cover, and refrigerate at least 1 hour to chill it and let it firm up.

Preheat oven to 425F. Cut into the cornmeal and score it into 2" squares; bake for 30 minutes or so, until firmed and golden at edges.

Sauce

• 2 tablespoons bacon fat
• pinch of red pepper flakes
• 1 small onion, chopped
• 1 large garlic clove, minced
• 1 large carrot, chopped fine
• 1 large celery stalk, chopped fine
• 2 tablespoons kosher salt
• generous sprinkling freshly ground black pepper
• 1/2 teaspoon sugar
• 1/2 teaspoon Italian seasoning
• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup red wine
• 1 28-ounce can crushed tomatoes
• 1-1/2 cups milk

In a large saucepan or Dutch oven, melt the bacon fat over medium-low heat. Add the red pepper flakes, onion, garlic, carrot, and celery; cook for 5 minutes. Add salt, pepper, sugar, and Italian seasoning; cook for 5 more minutes, stirring occasionally, until vegetables are tender and are just starting to turn golden.

Add the beef and pork; brown the meats, then drain the mixture. Add the wine and the tomatoes; cook for 5 minutes over medium heat. Add a generous splash of milk, stir in, and cook for 5 minutes. Add more milk in this same fashion, every 5 minutes or so, until all the milk has been incorporated. Cook on low heat for 15 more minutes.

To serve: Place 4-5 gnocchi onto a plate and top with sauce, then top with Parmesan cheese, if desired.

Serves 4-6.

Pasta con Peperoni e Pomodori

It was cold. It was starting to rain as I walked back home from the bus stop. I had stayed an extra hour late at work. I was hungry.

This was not the time to start a lengthy cooking marathon. But I was also determined not to give in to eating ice cream for dinner just because it would be ready quickly.

So I relied, once again, upon the generous gift of Progresso Recipe Starters that had been sent to me awhile ago - ready-to-use sauces to make dinner preparation ridiculously easy.

I chose the Creamy Parmesan Basil variety. But, of course, I didn't just follow the directions on the label. I never do.

I cooked up some lovely bow-tie pasta, which just makes me happy; it's so much nicer than simple spaghetti.

I sauteed some red pepper, as well as one last tomato from the garden that Jeremy and his dad grew this summer. I added a splash of white wine ... well, do I really need a reason for that??? And I added a bit of the Progresso sauce, to make a rich, creamy, delicious, pasta sauce without relying upon simply opening a jar.

I was really thrilled with how well this dish turned out! It was bright, it had a bit of spice, and it was a perfect dinner for a chilly, windy, dreary evening.


Pasta con Peperoni e Pomodori

This is actually just Pasta with Peppers and Tomatoes. But doesn't it sound more elegant in Italian??? [PAHS-tuh kohn pay-pay-ROH-nee ay poh-moh-DOH-ree] ... sigh. Even the simplest dish sounds more exotic and sophisticated in Italian!

• 2 tablespoons butter
• 1 small red pepper, finely diced
• 1 medium tomato, diced
• pinch of kosher salt
• pinch of freshly ground pepper
• generous pinch red pepper flakes
• 1/4 cup white wine
• 1 cup Progresso Creamy Parmesan Basil Recipe Starter
• 12 ounces farfalle, cooked according to package directions
• Parmesan cheese, for serving

In a small saucepan, melt butter over medium heat. Add pepper, tomato, salt, pepper, and red pepper flakes; cook for 3 minutes, until vegetables are becoming tender. Add the wine, turn heat to medium-high, and cook 5 minutes until most of the liquid has been absorbed. Stir in the Progresso Recipe Starter and cook over low heat for 5 more minutes until heated through.

Place the farfalle onto a serving platter, and pour the sauce over it. Sprinkle with Parmesan and serve immediately.

Serves 2-4.

CRUSH Birmingham 2012 - A Recap

Craig Rochkind, Paul Kittle, and Gina Kittle enjoying the CRUSH Birmingham fundraiser with me

On Saturday night, I attended the fabulous CRUSH Birmingham fundraiser to support The Children's Leukemia Foundation of Michigan. So much amazing food! Such lovely wines! So many talented chefs! Such a great time ... :)

Craig and I schmoozed with the folks from The Root Restaurant, who'd made the stellar bacon-crusted caramel apples from Baconfest this past summer; we're hoping to meet up again next year to see what they create with the almighty pig. At CRUSH, they served a lovely, crisp-on-the-outside and tender-on-the-inside pork belly that is one of the contenders for my favorite dish. You already know that indecision is one of my hallmarks; there was so much unbelievably delicious food, how could I choose just one item??? Craig's favorite - he being far more decisive in this area than I am - was the pasta with grilled octopus served by Myles Anton of Trattoria Stella in Traverse City. I just relished being able to eat my way through the party.

We chatted with James Beard Award semifinalist Matt Millar of Reserve, who has redeemed venison for me with his amazingly tender ragout. I'd only eaten venison once, decades ago, and found it gamey once I got past the stench of its cooking. But Matt's stew was succulent and addictive, and gives me even more incentive to make a road trip across the state some time, just for a spectacular dinner.

We also had a lovely opportunity to talk with Luciano Del Signore, another Beard Award semifinalist, who thrilled me by recognizing my blog name when I handed him a card. I'd written up his fabulous Pizzeria Biga this summer, he'd tweeted "mille grazie," I'd swooned .... (In my little food-obsessed world, remember, chefs are the rock stars!) He served a gorgeous vegan pepper and quinoa dish, and told us that Italians have been eating this way for centuries; but give the cuisine a new name, and magically it becomes popular here!

Katherine Camera, the sommelier who'd picked perfect wine pairings to go with the prosciutto dish that Beard Award nominee Brian Polcyn of Forest Grill had created, gave us very specific instructions. She told me to take a bite of the dish and then, before swallowing, to take a sip of the wine so that all of the flavors could meld together, enhancing each other. The red wine was really lovely; and we were very surprised to learn that it had come from ... get this ... Lebanon. I don't know 'bout you, but I don't normally think of Lebanon as a wine producer! But Katherine said there is a long tradition, and Lebanon is on the rise in the wine world.

There was luscious shrimp, beautifully smoked lake trout mousse, crisp potato chips, fragrant sweet honey, tender handmade pasta, crisp slaw, an exceptional pink champagne, a tart German white wine, a distinctive Greek red ... so many tastes, textures, and temptations!

We couldn't stay for the entire evening, as Craig's 13-year-old dog, Sammi - a very sweet little Bolognese (who looks a bit like a Bichon, or a lamb!) - needed care for a nasty cough and tracheal inflammation.

But just before we left, I was so thrilled that Gina and Paul Kittle, who'd won my ticket giveaway, were able to find me in the crowds! In his comment on the giveaway post, Paul had so very sweetly written: "I'd love to win to take my wife on a much deserved Date-Night! We'd enjoy the ride over to beautiful Birmingham!" They came from Muskegon, north and west of here, and spent the weekend downstate; they were able to visit their daughter who lives in the area, as well. So Paul and Gina had a perfect weekend of food, fun, and family - I'm so excited for them!

CRUSH Birmingham was an exceptional event for an even better cause. I was so happy to be able to support it ... :)

Shrimp with Michigan Sweet Corn and Zucchini Pudding and Sweet Potato-Ancho Chili Cream
Jim Barnett, Executive Chef of The Westin Book Cadillac in Dettoit

Hand-Rolled Pasta with Grilled Octopus, Mushrooms, and Fresh Tomato
Myles Anton, Executive Chef of Trattoria Stella in Traverse City

Sourdough bread spread with cheese and drizzled with local honey
Myles Anton, Executive Chef of Trattoria Stella in Traverse City

Broth with Sheep's Milk Ricotta Tortelli, Kabocha Squash, Spiced Heirloom Apple, and Toasted Pepitas
Daniel Campbell, Executive Chef of Tallulah Wine Bar & Bistro and Bellapiatti in Birmingham

Crispy Braised Michigan Pork Belly with Roasted Butternut Squash Puree and Corn
James Rigato, Executive Chef of The Root Restaurant and Bar in White Lake

Venison and Wild Boar Terrine
Matt Millar, Executive Chef of Reserve in Grand Rapids

Venison Ragout with Gnocchi
Matt Millar, Executive Chef of Reserve in Grand Rapids

House-Cured Salmon with Potato Galette and Truffled Creme Fraiche
Paul Grosz, Executive Chef of Cuisine in Detroit

Quinoa Livornese-Stuffed Roast Pepper, Sauteed Royal Trumpet Mushrooms, and Braised Baby Artichoke
Luciano Del Signore, Executive Chef of Bacco Ristorante in Southfield and Pizzeria Biga in Royal Oak

House-Made Prosciutto with Olive Oil-Poached Mediterranean Salad and Pecorino Romano
Brian Polcyn, Executive Chef of Forest Grill in Birmingham and Cincos Lagos in Milford

Lake Huron Smoked Trout Rillette with Red Onion Relish
Steven Gostick, Executive Chef of Toasted Oak Grill in Novi

Lamb Tartare with Cream of Blue Cheese
Guillaume Hazael-Massieux, Executive Chef of La Becasse in Maple City

Italian Baked Rice for International Picnic Day

It's International Picnic Day - what a perfect celebration for June!

I could have served an American-style picnic today, complete with fried chicken and potato salad.  But I thought that "international picnic day" should be interpreted not as a universal day for picnics, but rather as a day for a meal filled with foods from around the world.

So my international backyard picnic lets us travel to Italy with a baked rice and cheese dish that is reminiscent of risotto, but requires less attention.  Dream of Morocco with fragrant spiced carrots.  Enjoy vibrant Mongolian seared beef, complemented with some simple feta-topped grilled vegetables, then finish the meal with light and tender Hungarian sour cream cookies.  Add a bottle of Spanish wine, and the picnic is complete!

Since I served so many lovely foods at my picnic, I'm going to make them the focus of this week's posts.  Today I'll share the recipe for Bomba di Riso [BOHM-bah dee REE-soh], the rich rice dish, with the other recipes to follow in subsequent days.

To make this casserole - which could easily serve as an entree, served with fruit and salad - all you need to do is cook some rice, stir in some eggs and cheese, and bake ... that's it!  It's a great change from plain ol' rice or potatoes, and there's a hint of nutmeg to offer an exotic nuance.  Some fresh spring peas or asparagus would be a lovely addition, stirred into the rice before baking.

Bomba di Riso
(very slightly adapted from Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein, from my good friend Mary Schuman)

1-1/4 cups white rice (Arborio preferred)
2 eggs
1/4 cup shredded Parmesan cheese
1 teaspoon kosher salt
very generous sprinkling of freshly ground black pepper
1/8 teaspoon nutmeg
3/4 cup ricotta cheese
3 ounces mozzarella cheese, cut into small dice
1/8 cup finely grated Parmesan cheese

Preheat oven to 350F.  Grease a 1-quart casserole dish.

Prepare the rice according to package directions.  Remove from heat, then stir in eggs, shredded Parmesan, salt, pepper, and nutmeg.

Place half of the rice mixture into the bottom of the prepared casserole dish.  Spread the ricotta over the rice, then top with the mozzarella.  Spread the rest of the rice mixture over the top, then sprinkle with grated Parmesan.

Bake for 30 minutes until bubbling and starting to turn golden.

Serves 6-8 as a side dish.

Provencal Peppers

Not only are these peppers beautiful, but they're sweet and delicious too!  They are vivid both in color and in flavor.

A quick saute, a splash of good wine, a sprinkle of lovely French herbs, and you've got a gorgeous side dish to complement almost any meal.  They'd even be great served on their own, as a vegan/vegetarian dish over rice or pasta.

Take a virtual trip to the south of France with this fabulous, easy recipe!


Provencal Peppers

2 tablespoons extra-virgin olive oil

1 medium yellow pepper, sliced thin

1 medium orange pepper, sliced thin

pinch of kosher salt

1/2 cup dry white wine

3/4 teaspoon herbes de Provence (available at specialty markets; try to get one that's a bit heavier on the lavender)

Heat oil in a large skillet over medium-high heat.  Add peppers and salt; cook for 2-3 minutes, just to caramelize them a bit.  Turn heat to medium-low, add wine, and cook for 10 minutes, stirring occasionally, until peppers are tender.  Turn heat back up to medium-high and cook peppers, stirring frequently, just until the rest of the liquid is absorbed.  Sprinkle with the herbes de Provence.

Serves 4-6 as a side dish.

"Chopped" Challenge - Piccadillo

It's Day 4 of my "Chopped" challenge, in which I had asked readers to suggest ingredients that I would then have to use in creating dishes.  Today's dare came from Sarah, giving me a grand Michigan-inspired challenge:

"Oh this is so much fun! My husband and I joke that so often our kitchen resembles a 'Chopped' kitchen since I will go to the pantry and come up with something, even when it seems like there is nothing in the house that could even resemble ingredients for a full meal. I have ... come up with the following challenge - for the dinner round - orange Faygo pop, ground turkey and barley. I can't wait to see all of the scrumptious dishes that you come up with!! Time starts now . . ."

Well, I wasn't just told to use plain ol' orange soda; I was specifically given Faygo as one of the secret ingredients in my basket.  Faygo is a Michigan classic, the company having been founded in Monroe in 1907.  So immediately my thoughts turned to incorporating other foods from my state into whatever I was going to make.

I started thinking about Michigan's beautiful fruits, the tart cherries and blueberries that we are so noted for, which are grown primarily on the west side of the state.  Perhaps a barley pilaf that would feature a touch of sweetness and color?

As I considered possibilities for combining the required ingredients with the dried fruit that I was now determined to include, I had an epiphany one evening: picadillo.


Picadillo [peek-ah-DEE-yo], which translates to "make mincemeat of," is a dish that can be found throughout Latin America, with variations from one country to the next.  According to Wikipedia: "Cuban versions include peppers, onions, garlic, oregano, cumin, tomato sauce, stock, olives and on occasion raisins, potatoes, and capers, and is usually sauteed in olive oil and white wine, depending on the region."

According to Epicurious, "Picadillo is ... made with ground meat, tomatoes, and regional ingredients."  Well, how much more regional can it get than to use the Faygo orange soda instead of stock, as well as substituting blueberries and tart cherries for the traditional raisins?


I cooked with some Michigan wine - Leelanau Cellars' semi-sweet Winter White - and served the picadillo over the required barley rather than over rice.  Each bite brings a little sweet, a little salty, a hint of spice, a unique melange.  It's a fabulously flavorful dish with a Great Lakes State flair!


Picadillo


2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 large garlic cloves, minced
1/2 cup chopped roasted red peppers
4 medium tomatoes, chopped
1 teaspoon dried oregano
1 teaspoon cumin seed
2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1 19.2-ounce package ground turkey
juice of half lemon
1/2 cup Faygo orange soda
1/4 cup + 1 cup semi-sweet white wine
1/4 cup dried blueberries
1/4 cup dried tart cherries, chopped
1/4 cup green olives with pimiento, chopped
3 cups water
2 cups quick-cook barley

Make the picadillo: Heat the olive oil over medium heat in a large saucepan.  Add the onion, garlic, red peppers, tomatoes, oregano, cumin, salt, and red pepper flakes; cook for 5 minutes, stirring occasionally, to soften the onion.

Add the turkey and the lemon juice; cook for 10 minutes until the turkey is no longer pink, stirring to break up the meat.

Add the soda, 1/4 cup of the wine, the blueberries, cherries and olives; bring to a boil and cook for 10 minutes until most of the liquid is absorbed.

Make the barley: Bring 1 cup wine plus the water to a boil in a medium saucepan.  Add the barley, turn heat to "low," cover the saucepan, and cook for 10 minutes.  Turn off heat and let barley rest for 10 minutes until the liquid had been fully absorbed.

To serve: Place barley onto a serving platter and top with the picadillo.

Serves 4-6.

"Chopped" Challenge - Red Pepper, Spinach and Feta Risotto

My fabulous blogging buddies Judee (Gluten-Free A-Z Blog) and Judy (Cranberry Morning) suggested feta cheese and basil pesto, respectively, as items they wanted me to use in creating an appetizer for my "Chopped" challenge, in which I had asked readers to suggest ingredients that I would then have to use in creating something wonderful to eat.

In addition to sharing a name, despite the spelling variation, they also both eat gluten-free diets.  So I thought that this was a match made in cyber-Heaven and that I should unite my friends' items into one great dish!

I didn't want to offer a recipe for pizza or noodles or anything that could contain gluten.  Sure, there are breads and pastas which would accommodate this dietary restriction; but there are also so many, many foods without gluten that it seemed better to showcase them rather than to use substitutions.

The ingredients I was challenged to use made my thoughts immediately travel to the Mediterranean.  In Italy, it is customary to eat dishes in succession, with pasta or rice - a "primo piatto," or first course - served before the main meat dish.  So a creamy risotto, enhanced with the vibrant flavor of pesto and the zesty addition of Feta, sounded like the perfect antidote to a winter day.

I must say, this dish is simply, richly, and addictively delicious; I was so disappointed when I finished the last of it!  And isn't flavor the most important ingredient in any dish?


Red Pepper, Spinach and Feta Risotto

1 tablespoon extra-virgin olive oil
3/4 cup Arborio rice (the high starch content contributes to the creamy texture of the dish)
1 cup vegetable stock or water
1 cup dry white wine
1 teaspoon kosher salt
generous sprinkling of freshly ground black pepper
2" rind of Parmesan cheese (see note below)
3 tablespoons basil pesto
finely grated zest of 1 lemon
1/2 cup Feta cheese, divided
1/2 cup chopped roasted red peppers
2 cups chopped baby spinach leaves

Heat the oil over medium heat in a medium saucepan.  Add the rice and cook for 2 minutes, stirring to coat the rice in the oil.

Heat the stock and the wine.  Add the liquid to the saucepan in small increments, stirring the rice until the liquid is mostly absorbed and then adding a bit more liquid.  When half of the liquid has been added, add the salt, pepper, Parmesan rind, and pesto.  Continue to add liquid to the rice, stirring constantly, until the liquid has been used up.  Test the rice to make sure it is just tender; if it's a bit on the crunchy side still, add a bit more liquid and continue to stir.

Once the liquid has been almost entirely absorbed and the rice is creamy, remove the Parmesan rind.  Stir in the lemon zest, 3/4 of the Feta, the red peppers, and the spinach; cook just until the spinach is wilted.

Place onto small serving dishes and sprinkle the remaining Feta on top.

Serves 4-6.

Note: Buy hunks of good Parmesan cheese, and always save the rinds!  With the last scraps of cheese on them that are beyond being grated, they add flavor and creaminess to risotto, to sauces, and to soups.

Brown Sugar Tea Cake with Moscato Glaze

I do a lot of baking, particularly in the fall. Cool weather and dreary, rainy days make me want to go into the kitchen, turn on some lively tunes, dance a little bit while I stir batter, and produce something fabulously fragrant and flavorful. Fresh, homemade baked goods can counter even the gloomiest, chilliest of days.

Recently, I wanted to make something simple - not laden with chips and nuts and streusel and such, but just fairly basic. A cake, perhaps, to serve with afternoon tea ... but dressed up just a little bit, maybe with a glaze. So I baked a lovely pound cake, substituting brown sugar for the white to give more depth of flavor.

And then, instead of drizzling a standard milk-based glaze over the top, I decided to use some lovely sweet white wine instead to flavor the icing. Remember that small changes can often have a big impact. If a recipe calls for water or milk, for example, there's no reason you can't substitute coffee or a flavored liqueur, after all. Experiment! Try new things!

This cake makes a lovely snack or breakfast, or even a treat "just because." Served with tea, cocoa, coffee, milk, or a glass of wine, it is simply perfect for any time of day.

Brown Sugar Pound Cake with Moscato Glaze

Cake (slightly modified from this recipe):
1/2 cup butter, softened
3/4 cup brown sugar
3 eggs
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt

Preheat oven to 350F. Grease and flour an 8"x4" glass loaf pan.

In a large mixing bowl, using an electric mixer, beat together the butter and sugar until light and fluffy; beat in the eggs and the vanilla until well combined.

Beat in the flour, baking powder and salt just until combined.

Spread batter in the prepared pan, and bake for 40-45 minutes until a tester inserted into the center comes out clean. Let cool for 20 minutes, then remove from pan; let cool on a rack.

Glaze:
1/2 cup confectioners' sugar
2 tablespoons Moscato (a very generous marketing gift from Flip Flop Wines)

Whisk together the glaze ingredients, then drizzle over the pound cake. Let the glaze set completely before cutting and serving.

Makes 12 servings.

Kale and Peppers in Red Wine Sauce

Sometimes you want something rich and decadent to eat; other times, you feel a bit ascetic and long for something more noble. And when your cells are calling to you, telling you that they're desperate for food that's good for them, you've just got to listen to them. They know what they're talking about.

Too many long hours and stressful days tend to make even the most conscientious of us eat poorly - quick meals on the run, snacks, chips and/or cookies.

So when I woke up one morning craving vegetables - truly, nothing else sounded at all appetizing! - I knew I needed to give in. I chopped up some peppers and some beautiful red kale, full of color and nutrients, and sauteed them briefly in some good green olive oil. I made a quick sauce of pesto thinned a bit with red wine. And I served it all over a microwaveable package of whole grains and rice.

You'd think that a pile of vegetables on a mix of brown rice and quinoa would be a less-than-stellar meal, but you'd be wrong. Light, fragrant and richly flavored, this was just what my overstressed system needed, and a perfect nutritious dish for any time you need a bit of restoration.

Kale and Peppers in Red Wine Sauce

2 tablespoons extra-virgin olive oil
1 small red onion, chopped
1 small yellow onion, chopped
1 small red pepper, chopped
1 small orange pepper, chopped
6 stalks red kale, stems trimmed, chopped
1-1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
4 tablespoons pesto
1/2 cup red wine (Flip Flop Wines Merlot - a fabulous marketing gift!)
2 8.5-ounce packages Uncle Ben's Whole Grain Medley - Roasted Garlic flavor

Heat oil in a large skillet over medium heat. Saute the onions and peppers for 5 minutes, until softening. Add the kale and cook for 5 more minutes. Add the salt and the red pepper flakes.

Combine the pesto and the wine; pour into the skillet and bring to a boil. Cook until the liquid is reduced by half.

Prepare rice/grain medley according to package directions, then serve the vegetables over the rice.

Serves 4.

Peach 'n' Pecan Parfaits

It's the end of summer, and there is tremendous bounty at the various farmers' markets - fruits and vegetables abound! Before the cold weather sets in - and sadly, we all know it will - we must relish this opportunity to indulge in fresh produce.

There is little in life as sensual as biting into a juicy peach, fragrant and luscious. But sometimes you just want to glam things up a bit, make them a bit more special or elegant.

And that's precisely what today's recipe is about. These parfaits, featuring gorgeous ripe peaches, showcase the fruit's sweetness but also offer flavors and textures to complement that, as well.

These treats are ridiculously easy to make, yet seem special enough for any occasion ... even just the end of a lovely summer day.

Peach 'n' Pecan Parfaits

4 peaches, pitted, chopped into 1/2" pieces
1 apricot, pitted, chopped into 1/4" pieces
1/3 cup sugar
1/4 cup white wine (I used Flip Flop Wines Riesling, a most generous marketing gift!)
8 pecan shortbread cookies
whipped cream, for serving

Place the peaches, apricot, sugar and wine into a small saucepan; bring to a boil over medium-high heat. Cook for 5 minutes or so, stirring frequently, until the sauce is pink-tinged and thickened. Remove from heat and let cool to room temperature.

Crush the cookies - not too fine, but no huge chunks either. Set out two wine glasses. Place 1/4 of the cookie crumbs into the bottom of each glass, and top with 1/4 of the peach mixture in each, spreading carefully. Place half of the remaining cookie crumbs in a layer over the peaches in each glass, then top that with the remaining peaches. Top with a generous dollop of whipped cream.

Serves 2 generously.

Red, White and Blueberry Sangria

I hadn't made sangria for ages and ages, until one evening it just seemed like the perfect thing to drink while sitting on the front porch on a beautiful evening. Champagne is for weddings, beer is for football games, and sangria is for sunny summer days!

And this variation - a festive holiday concoction featuring red wine, white sparkling lemonade, and blueberry syrup - is ideal for today's 4th of July celebrations.

Sangria is easy to make, is a gorgeous deep vibrant shade of red as the sun shines upon it, and is sweet and refreshing. Pair it with burgers, chicken, ribs, corn, potato salad - all the traditional foods 'n' fixin's - and you've got a party!

I've given instructions for making the blueberry syrup; but there's not really a recipe for the sangria, merely a simple "how to" for making this fabulous drink by the glass. And it's one of those things where you can modify the proportions to suit your own tastes, or even make a non-alcoholic version using cranberry juice (or one of the multitude of variations on that basic version). Feel free to multiply everything and place it into a pitcher for serving many.

Enjoy the parades, proudly wear your patriotic colors, offer thanks to those who've sacrificed for our freedoms, and toast the holiday with this celebratory sangria.


Red, White and Blueberry Sangria

Blueberry Syrup:
4 cups blueberries
4 cups water
1 cup sugar

Bring everything to a boil in a medium saucepan, then lower heat to medium; boil for 10 minutes, stirring occasionally, then mash the blueberries. Strain out the solids and reserve the syrup.

Into each large wine glass, place:

1/4 cup blueberry syrup
2/3 cup red wine
2/3 cup sparkling lemonade
4 ice cubes
1/2 lemon slice x 2
1/2 orange slice x 2

Mushroom Spinach Pita Sandwiches

Well, I told you that I wouldn't entirely do away with vegetarian dinner options! And I also told you that I was planning to make use of sale items and Manager's Specials (those items on the verge of passing their "sell by" date which are still good but are deeply discounted) now that I don't have to worry about kosher symbols.

When I went shopping to stock my new kitchen, I was thrilled to find a pound of white buttom mushrooms practically begging me to buy them as they wore their orange "Manager's Special" sticker. $1.50 ... yup, in perfect condition at less than half-price! I also bought a 10-ounce tub -- truly, it's huge! -- of fresh baby spinach that shone with the tell-tale sticker: $3 for what would normally cost $6.

I had bought Dijon mustard on a whim at the dollar store, and I'd received a gift of wine a few weeks ago (see recipe for details). Complete the meal with nutritious whole wheat pita breads that cost $1 for 6, and I feasted for virtually no money!

Mushroom Spinach Pita Sandwiches

1 tablespoon butter
4 large mushrooms, halved, sliced
2 tablespoons white wine
2 cups baby spinach leaves
pinch of kosher salt
Dijon mustard
1 whole wheat pita, halved
1 large slice Swiss cheese

Melt the butter in a small skillet over medium heat, then add the mushrooms; saute until softening, then add the wine (I used FlipFlop Wines Riesling, from the very generous package I'd been sent to taste and to cook with), and continue sauteing until the liquid has been absorbed.

Add the spinach and the salt to the skillet, and cook until the spinach is wilted.

Schmear some of the mustard onto the pita bread; place half of the cheese into each pita half. Divide the spinach mixture among the pita halves, and serve immediately.

Serves 1 if you can't be bothered gathering up anything else; serves 2 if you supplement the sandwich with carrot sticks or chips or something on the side.

Vegetable Cheese Mina

My traditional first-night-of-Passover dinner is usually based around lamb patties: I simply mix ground lamb with sauteed leeks and a little salt and pepper, then cook them up (broil, grill, fry) depending upon the weather and my own personal whims. Jeremy adores them, but he wasn't joining me this year as it was his dad's birthday and they were celebrating together. And in the vegetarian kitchen I currently have access to, I couldn't have lamb anyway.

So, what to serve???

How 'bout a mina?

A mina [MEE-nah] is a lasagna-ish dish of Sephardic (Jews descended from those who were banished during the Spanish Inquisition) tradition, made of layered matzot with any variety of fillings in between them; minas can be meat or vegetarian. I make a fabulous one that's completely and utterly treyf ([TRAYF] = non-kosher) that is essentially a Reuben casserole: rye matzah, sauerkraut, Thousand Island dressing, Swiss cheese, corned beef, 3 times over and then topped with more cheese.

One of my proudest moments, in a weird sort of way, came when I made that particular dinner one night for Jeremy and his buddy Doug. I gave them each a serving, and they ooh-ed and ahh-ed over it, devouring it. When I told them that they could have seconds they leapt up, pushed through a narrow entryway between a wall and a counter that led into the kitchen, and shoved each other (playfully, of course!) to compete for more. They were goofy, but they showed me how much they loved the dish!

But in lieu of lamb or corned beef, I took some beautiful Portobello mushrooms, a bright red pepper, and some fresh baby spinach and worked some wonders with them to make a colorful and delicious meal. I sauteed the vegetables, and I put together a lovely cheese sauce using more of the flipflop Pinot Grigio I'd recently been given for tasting and marketing purposes. I layered everything between matzot, baked it up, and had created a creamy, luscious masterpiece!

I have to note that flipflop wines supports a fabulous charity called Soles4Souls, which purchases shoes for poor children around the world enabling them to avoid injury and, especially, to walk to school. For each bottle of flipflop wine purchased, Soles4Souls will distribute a pair of shoes to someone in need -- up to 100,000 pairs in the first year of the partnership. You know what a bleeding heart I am -- how could I not love this???

And I also love my new Passover mina. While I admit that it's a bit labor- and dish-intensive, it really is worth the time!

Vegetable Cheese Mina

Cheese Sauce

3 tablespoons butter
3 tablespoons potato starch or flour
1 teaspoon salt
1/4 teaspoon freshly grated pepper
1 cup skim milk
1 cup white wine
1/2 cup finely grated parmesan + 1/4 cup cheese needed to finish the dish

Preheat the oven to 350F.

Melt the butter in a medium saucepan over medium heat. Whisk in the potato starch and cook for 1 minute. Add the salt and pepper, then slowly add the milk and the wine until incorporated. Cook until the sauce starts to thicken, whisking frequently, then stir in the cheese. Keep warm.


Vegetable-Cheese Filling

1 tablespoon butter
1 tablespoon olive oil
1 small red onion, chopped
1 small red pepper, chopped
3 ounces Portobello mushrooms, chopped
2 cups baby spinach leaves
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup cottage cheese

Heat the oil and the butter in a large skillet over medium-high heat. Add the onion, red pepper, and mushrooms, cooking until the vegetables are softened. Add the spinach, salt and pepper; cook just until the spinach is wilted.


Combine the vegetables with the cottage cheese in a large mixing bowl. Set aside.


Matzot

3 eggs
1/4 cup white wine
4 plain matzot

Grease an 8"x8" baking dish. Place the eggs and the wine into another 8"x8" baking dish and combine them well. Soak one matzah in the egg mixture for 1 minute, flipping it over midway. Place the matzah into the greased baking dish.


Spread one-third of the vegetable filling over the matzah.


Drizzle 1/3 cup of the sauce over the vegetable filling.


Soak another matzah in the same manner, and place it over the vegetable filling. Spread another 1/3 of the filling over the matzah, and drizzle another 1/3 cup of the sauce over everything. Repeat one more time with the egg-soaked matzah, filling and sauce. Soak the last matzah in the egg mixture, and place on top. (Don't worry if you break a matzah -- it's all just going to get covered in sauce, then cut and served, anyway!)


Pour the rest of the egg mixture over everything, 'cause we don't waste anything in my kitchen! And pour the remaining sauce over the top of that.


Place the prepared mina onto a large baking sheet to catch any drips, and bake for 30 minutes. Sprinkle the last 1/4 cup of parmesan over the top, and bake for 5 more minutes until everything is bubbling and golden.


Remove from the oven and let the mina rest for 10 minutes before cutting. Cut into 6 pieces and serve warm.