Quick Breakfast: The Best Egg Sandwich Ever

It would be an act of unforgivable selfishness not to share this recipe. It's by the wonderwoman behind Smitten Kitchen, posted on another blog, here. All you need is egg, butter, cheese, and bread.

It's like a more evolved version those breakfast sandwiches with the sausage, egg, and cheese that you get a fast-food restaurant. You know, the kind that are bliss while you're eating them, but then make you feel like you want to die after you're done? This egg sandwich is like those, only without the grease-hangover.

Head over to A Cup of Jo to turn morning grumpiness into a foodie high.

Quick and Tasty Black Bean Soup

This recipe is too good not to share. For those of you who don't know Serious Eats, its archive has more recipes than you could possibly ever need. They have a great variety of trustworthy recipes as well, so if you're after a certain dish--say, black bean soup--they usually have a classic recipe, plus several more unusual one. This particular one is fast, easy, and delicious: everything a recipe should be.

Black Bean Soup
adapted from this recipe from Serious Eats

• 1 tablespoon oil or butter
• 1/2 - 1 bell pepper (I used red), diced
• 1 tomato, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin (I couldn't find the ground kind, and used whole seeds)
• 1 tsp red pepper flakes (lower or raise for spicyness preference)
• 2 chipotle chiles packed in adobo + 1 tbsp adobo sauce*
• 3 cups chicken or vegetable broth
• 2 cans black beans, rinsed and drained
• 2 bay leaves

 * I know this is a less common ingredient, but the chipotle really makes this soup. If you can't find any, a splash of a strong chipotle salsa, plus a teaspoon of added chipotle powder might do the trick.

1. Heat oil or butter in soup pot over medium-high heat. Add pepper, tomato, and onion and cook until soft, 3-4 minutes.
2. Add garlic, cumin, and red pepper flakes, and cook for another minute while stirring.
3. Add chipotle and adobo sauce, broth, beans, and bay leaves. Stir to combine.
4. Increase heat to a boil, then reduce heat until soup is simmering, and cover pot with a lid. Cook for 15 minutes.
5. Remove bay leaves and blend using an immersion blender or by pouring into a regular blender. The soup can either be pureed, or left partly chunky--whichever you prefer.
6. Serve with a dollop of sour cream and some chopped cilantro.

Arugula Salad with Mozzarella and Sauteed Portobellos

Wow, it's been a while. This semester has been super busy, but now that winter break is here, I will hopefully be posting more! Today's recipe is a great quick lunch--really tasty and satisfying.

Arugula Salad with Mozzarella and Sauteed Portobellos

• 1 large handful of baby arugula, washed
• small pat of butter
• 1 portobello mushroom cap, washed and cubed
• 1 handful fresh mozzarella cheese, cubed
• splash of balsamic vinegar

1. Melt butter in a small frying pan. When hot, add the mushrooms and saute until they are soft--about 5 minutes.
2. Toss the hot mushrooms into a bowl with the arugula and mozzarella, stirring so that they are evenly distributed and the mozzarella gets softer.
3. Dress with balsamic vinegar, and enjoy!

Honey Caramel Peach Pie

This is the real deal. Summer, in a crust. While I know some who object to pie because it's runny and messy, I believe that's a strength. And this pie is runny and messy. The caramel will spill across your plate, and the peaches will slide around, but the crust remains crispy and buttery, and it's heaven. This is a fairly labor-intensive recipe by my standards, but it's well worth the effort.

Honey Caramel Peach Pie
adapted from this recipe from Gourmet

 Crust:

• 2 1/2 cups all-purpose flour
• 2 teaspoons sugar
• 3/4 teaspoon salt
• 2 sticks cold unsalted butter, cut into 1/2-inch cubes
• 1/3 cup plus 1 to 4 tbsp ice water

1. Whisk together flour, sugar, and salt in a bowl. 
2. Blend in butter with your fingertips until most of mixture resembles coarse meal with some  pea-size butter lumps. 
3. Drizzle 1/3 cup ice water over mixture and gently stir with a fork until incorporated.  
4. If the dough doesn’t hold together, add more ice water 1 Tbsp at a time, stirring until just incorporated, then test again. The dough should not be sticky. Do not overwork dough, or pastry will be tough. 
5. Turn out dough onto a lightly floured surface. With heel of your hand, knead the dough a few times in a forward motion to help distribute fat. There should be no large chunks of butter left, but small ones are okay.
6. Gather dough together and press into a ball. Divide in half and form into 2 disks. Wrap each disk in plastic wrap and chill until firm, at least 1 hour.

Filling:

• 3 - 4 ripe peaches
• 1 1/2 tbsp all-purpose flour
• 2 tsp lemon juice (fresh from a lemon is best)
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup + 1 tbsp sugar, divided
• 1/4 cup honey
• 2 tbsp water
• 2 tbsp unsalted butter
• 1 tbsp milk

1. Peel the peaches. This can be done easily by blanching them: Cut an X in the bottom of each peach, then drop them in boiling water for 15 seconds. Transfer them to a bowl of ice water to stop them from cooking, then peel them.

1. Cut peaches into 1 inch thick wedges.
2. Toss the peaches with flour, lemon juice, cinnamon, and salt in a large bowl.
3. Preheat oven to 425 degrees. Place aluminum foil over a large baking sheet. You'll place the pie plate on this in case of spillage.
4. Bring 1/2 cup sugar, honey, and water to a boil in a saucepan over medium-high heat, stirring until sugar has dissolved. Brush down sugar from the sides of the pot. Boil without stirring, swirling pan occasionally so caramel colors evenly, until dark amber, about 5-10 minutes.  
5. Remove from heat and add butter, swirling pan until butter melts. Pour over fruit and toss thoroughly. The caramel may harden, but will melt again in the oven, so don't worry about it.

1. Remove chilled disks of pie crust dough. With a rolling pin or anything vaguely cylindrical, roll out the dough into a thin, flat circle between two pieces of was paper. The first should go into the pie plate, with the edges just reaching the edges of the pie plate. The second will go on top, so hold onto that one for now.
2. Place filling in pie plate with dough. Make sure the filling is evenly spread. Place other rolled out pie crust round on top. With a fork, press the edges together along the circumference of the pie. This has the added benefit of making your pie look very pretty.
3. Brush the top with the milk, and sprinkle with sugar. Cut three "vents" in the top crust with a knife.
4. Bake pie on the foil-lined baking sheet for 20 minutes. Then reduce oven temperature to 375 degrees, and bake until the crust is golden and filling is bubbly--about 50 more minutes.

Happy baking!

Vegetarian Quesadillas with Guacamole

Quesadillas are a great quick meal. You can mix them up with almost anything, and leftover vegetable filling can also go into another dish. This recipe takes about 20 minutes, and tastes great with fresh summer veggies. The vegetables can be sauteed more or less, depending on how crunchy you like your veggies. The times listed below should give you soft onions and mushrooms, with slightly crunchy peppers. Add peppers before mushrooms and cook for several minutes for softer peppers.

Vegetarian Quesadillas

• 1 tortilla
• 1 bell pepper, your favorite color, diced
  
• 1/2 onion, diced
  
• 1 handful mushrooms, diced
• 1 tablespoon extra virgin olive oil
• pinch cayenne pepper (more/less to taste)
• pinch red pepper flakes (omit to avoid spicyness)
• pinch chili powder/ground chipotle (optional)
• salt and pepper to taste

1. Heat olive oil in a skillet on medium-high heat. Add onions and stir occasionally to keep from burning.
2. Cook until onions begin to soften, and add peppers and mushrooms. Cook until soft, another 5-8 minutes. Continue to stir occasionally.
   
3. Add spices, and let cook in, stirring, for another 1-2 minutes.
4. When vegetables are soft, remove pan from heat. While burner is still hot, toss tortilla on the burner to char lightly. Let one side sit on burner for a few seconds, then flip using tongs, a fork, or your finger (be careful not to touch the hot burner!)
5. Fill tortilla with sauteed veggies, and top with guacamole (recipe below.)

Guacamole (1-2 servings)

• 1 ripe avocado*
• 1/2 medium tomato, diced (optional)
  
• 1 clove of garlic, minced
• pinch cayenne pepper
• pinch chipotle power
  
• pinch red pepper flakes (optional)
• 1 tablespoon lime juice
• salt and pepper to taste

*A ripe avocado will be soft, but not mushy. When squeezed with the skin on, it should give a little under your fingers. It should be easy to mash with a fork.

1. Mash avocado using a fork or potato smasher. Leave chunks, or mash until smooth, depending on your preference.
2. Add spices and lime juice, and mix.
3. Add tomato and mix.

Handy trick: to keep avocado or guacamole from oxidizing, leave the avocado pit with the leftovers.

Enjoy!

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

This is really a fall recipe, but as we're having some cool summer days up here in Maine, I hope you'll forgive me. The truth is that pumpkin is great pretty much any time of the year, and pumpkin in baked goods tends to keep them from being too dry, even after a few days. Plus, they're dang pretty.


Pumpkin Spice Cupcakes
via here, slightly adapted

• 1 stick unsalted butter, room temperature (soft)
• 1 1/2 cups packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup (8 0z--not quite a whole can) pumpkin puree (NOT pumpkin pie filling)
• 2 cups flour (the original recipe recommends cake flour, but they were great with all-purpose)
• 1 tsp baking soda
• 1/4 tsp baking powder
• pinch of salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup buttermilk*

*If you don't have buttermilk, you can use 1/2 cup of regular milk mixed with 1/2 tablespoon of white vinegar. Let the mixture sit for 10 minutes, and you have buttermilk! Check out other buttermilk substitutions here.

1. Preheat oven to 350 degrees. Line muffin tin with muffin papers.
2. Beat the butter and sugar together until light in color. If you're doing this by hand, it might take a little while.
3. Beat the eggs and vanilla together in a small bowl.
4. Mix egg mixture with butter mixture a splash at a time, incorporating completely into the butter before adding more.
5. Add pumpkin and blend.
6. Whisk all dry ingredients together. (That's the flour, baking powder, baking soda, salt, and spices.)
7. Add dry ingredients and buttermilk alternatively to the butter mixture, mixing well after each addition.
8. Fill the liners with batter. You should be able to make 24 cupcakes with this recipe, or fewer if you want them to be larger.
9. Bake 15 to 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
10. Let the cupcakes cool before frosting.

Maple Cream Cheese Icing

• 7 oz cream cheese, at room temperature
• 3 tbsp unsalted butter, at room temperature
• 1/3 cup of maple syrup*
• slightly less than a cup of confectioner's sugar (powdered sugar)

*Depending on the kind of maple syrup you're using, you might end up with thicker or runnier icing. If your icing is too runny, you can add more confectioner's sugar. In that case, you might want to cut the sweetness with a few drops of lemon juice. Alternatively, you can call the icing a "glaze" instead, and then it is totally acceptable for it to be runny.

1. Mix butter and cream cheese together until smooth.
   
2. Add maple syrup and sugar, and mix well.

Happy baking!

TBM Pasta

Tomato, basil, mozzarella. This combination always makes me think of summer--ripe summer tomatoes, fresh mozzarella, basil fresh from the plant. It's simple to make, it's delicious, and it makes great leftovers. Here's my baseline recipe; alter as you wish!

Tomato, Basil, and Mozzarella Pasta

Mix together:

• 1 lb. pasta, cooked and drained
  
• 3 cloves garlic, minced
• 3 medium tomatoes, diced
• 1 ball fresh mozzarella
• handful fresh basil, finely chopped
• a splash to a glug of olive oil (vary the amount to taste)
• salt and pepper, to taste

Easy as pie, tastes like summer. Happy cooking!

Best Yellow Cake + Buttercream Frosting

Why hello there! It's been a while.

Yesterday I made this cake for a staff party. I have to thank Smitten Kitchen yet again for this one. I could reprint the whole recipe, but since I didn't really alter anything, I'll just direct you right to it. It's an easy cake from scratch, and it turns out great. It was a little different making it in a bundt pan rather than two cake pans (if you have cake pans, I think it turns out better that way), but it did work, and made three cupcakes in addition! If you're like me, and don't have access to buttermilk, check out easy substitutions here at Good Life Eats.

I made my own frosting, and didn't use the one in the Smitten Kitchen recipe. Like a lot of my recipes, my buttercream one is pretty imprecise. I generally alter proportions based on taste as I go, but here are the guidelines:

Buttercream Frosting

Mix together:

• 2 sticks of unsalted butter, room temperature (soft)
• 3 cups confectioners sugar
• 2 tablespoons milk (use more/less depending on the consistency you're looking for)
• 4 drops lemon juice (this cuts some of the sickly-sweetness, but shouldn't make it taste lemony)

I dusted the cake with unsweetened cocoa powder, which cut some of the sweetness of the frosting (and covered up some, ahem, cosmetic mistakes on the cake.)

There are tons of ways to vary this frosting, too. Here are some simple ones:

• Lemon frosting: Add more lemon juice--around two tablespoons. You might need to add extra sugar if the consistency gets too runny.
• Chocolate frosting: Add 1/4 cup of unsweetened cocoa powder and leave out the lemon juice. You might need to add a bit more milk if the frosting gets too stiff.
• Mocha frosting: Follow instructions for chocolate frosting, and substitute strong black coffee or espresso for the lemon juice and milk. You can also add espresso powder.

Happy baking!

Salads, a la you!

Salads are great. They are an excuse to throw everything you like over greens and make something fresh and delicious that won't weigh you down. I recently made this great salad with:

• mixed greens
• crumbled blue cheese
• dried cranberries
• dry roasted almonds
• citrus ginger dressing (store-bought)
  

and later made a great variation with avocado as well.

You can make salads with anything you like, but for optimal taste and texture I like to use:

1. Greens, obviously! Spinach, arugula, mixed greens, lettuce, whatever you like.
2. Other vegetables: cucumber, tomato, mushrooms, carrots...
   
3. Cheese: blue cheese and goat cheese are classics, but brie is also good, or feta, or parmesan.
4. Something crunchy: almonds, walnuts, wasabi peas, red onions, etc.
5. Something sweet: pears, dried cranberries, strawberries, etc.
   
6. Avocado. Anytime, anywhere.
   
7. Dressing: vinaigrette works for pretty much everything, and I'm loving this citrus ginger deal. It brings out the sweetness in the salad, and goes really well with cheese, oddly enough. I tend to avoid creamy dressings because they make salad taste like mayonnaise, and are harder to match tastes with.
   

Putting in a protein (beans, tofu, seitan, falafel, chicken, or bacon are all good possibilities) is a great way to get rid of leftovers. Some people also like something salty, like olives, and I find that's generally best done in place of something sweet.

Dressing are really easy to make, too. A standard vinaigrette might consist of:

• balsamic vinegar
• olive oil
• garlic, pressed
• pepper
• strong mustard
• a little bit of honey

and proportions can be adjusted as you wish. They also keep pretty well if you make a jar and use only a little at a time. But they're also easily purchasable for quick salad-making.

That's my salad schpiel. If you want a far more detailed one, check out Mark Bittman's amazing salad encyclopedia on The Minimalist. I'm hungry just reading it!

Happy cooking!

Shrimp with Peanut Sauce (now with pictures!)

This recipe would have been improved by having peeled shrimp--that way the sauce is on the part of the shrimp you're actually eating. It was still delicious though! The recipe is for the shrimp and sauce, but I made it with chopped broccoli and served it over rice.







Shrimp with Peanut Sauce
loosely adapted from this recipe from Bon Appetit

for the sauce:

• 1/3 cup creamy peanut butter
• splash of chicken broth
• 2 tablespoons unsweetened coconut milk
• juice from half a lime
  
• 1 teaspoon soy sauce
• 1 teaspoon fish sauce
  
• 1 tablespoon chili garlic sauce (you can substitute chili powder and garlic if you don't have this)

for the shrimp:

• 2-3 cloves garlic, minced
  
• splash of oil (I used sesame oil, which was delicious)
• 1 tablespoon sesame seeds
• 1/2 cup roasted unsalted peanuts, toasted (Note: nuts are really scary to toast. They do nothing for a while, and then they burn in 10 seconds. Watch them like a hawk!)
• 1 teaspoon chili powder
  
• 20 large shrimp, peeled

1. Sauce: put all ingredients in a blender or food processor, and blend. If you don't have a food processor, they can be mixed by hand with a fork or whisk. The consistency should be thick and creamy. Feel free to adjust flavor if you want more peanut butter, more coconut milk, etc.
2. Shrimp: Put a splash of oil in a large frying pan with the minced garlic. Saute the shrimp over medium-high heat until they are pink and all the way through, and no longer translucent. Sprinkle with chili powder.

1. 3. Add the sesame seeds and peanuts. Saute for a minute or two more. The sesame seeds should get a bit toasted. If you're adding a vegetable, you should do so at this time.

4. Once the shrimp are cooked, pour the sauce into the pan. Let the sauce simmer and cook the shrimp in the sauce, stirring so that the sauce doesn't burn in the bottom of the pan. Cook for 5 minutes more.

Serve over rice or noodles (soba noodles would be great) and enjoy!

A Very Imprecise Vegetarian Chili

Here's a great thing about chili: it's really hard to mess up. It's infinitely adjustable to individual tastes, and very versatile. When it comes to chili, I don't measure. I dump in spices, sample, and adjust. This may sound intimidating to try, but I find it liberating.

Here's a recipe, but it's mainly approximations and it's made to be tinkered with. Love spicy? Crank up the pepper. Like bite? Add vinegar. Hate kidney beans? Use pinto.

Vegetarian Chili
feeds...a lot of people. We easily fed 5 with tons of leftovers.

• 1 to 2 28-oz cans of red/dark red kidney beans
• 1 28-oz can of black beans
• 42 oz (1 14-oz can and 1 28-oz can) canned diced and/or crushed tomatoes (you can add some fresh chopped tomatoes if you like, too)
• 1 cup water or stock
• 2 yellow onions
  
• 2 chipotle peppers, minced (you might want to leave out the seeds if you don't like it spicy)
  
• 2 tbsp peanut butter (I like Skippy (creamy), but I think anything else would be fine.)
  
• 1 tbsp oregano
• 2 tsp paprika (less if it's strong paprika)
• 2 tbsp cumin
• 2 tbsp coriander
• 1 tbsp garam masala (this was a great impulse add)
• 2 tbsp cayenne pepper
• 1 tbsp unsweetened cocoa powder
  

1. Put about a tablespoon of oil or butter into a large pot, and saute onions until browned.
2. Add beans, tomatoes, and spices.
3. Let simmer for 20-30 minutes, or until you're really, really hungry.

Seriously, it's that easy. And it's great topped with cheese (vegan if you omit this!) and with rice or tortilla chips, or cornbread if you're feeling ambitious.

Listed above are baseline ingredients in ballpark amounts. Experiment, and taste as you go!

Happy cooking!

Crepes

Lest you think that I only make baked goods (which would not be too far off the mark), crepes are awesomely versatile, and can be filled with savory as well as sweet things. This recipe is particularly conducive to sweet crepes because the batter is slightly sweet, but the sugar could be omitted, and even with the sugar, you could definitely stuff these with a savory vegetable mix or the like. Sometimes I even put herbs like cilantro or basil into the batter for extra flavor.

Crepes
(Adapted from this recipe at epicurious.com)

• 1 cup + 2 tbsp milk
  
• 2 large eggs
  
• 1 cup all-purpose flour
  
• 1/2 teaspoon salt
• 2 tbsp granulated sugar
  
• 3 tbsp + 1 tsp unsalted butter, melted and cooled slightly
  
• butter or oil for cooking

1. Blend wet ingredients together. (The danger of not doing this is that the butter and the flour make little pellets that are really annoying to get rid of.)
2. Mix dry ingredients into wet ingredients.
3. Whisk or mix with a hand mixer until smooth.
4. (The recipe says to let sit at room temperature for an hour. I would be lying if I said I did this.)
5. Put dash of oil or butter into hot pan on stovetop.
6. Pour in just enough batter to coat the bottom of the pan. Unlike pancakes, you don't want these to be thick.
7. When the batter looks crispy at the edges and bubbles in the middle, you can flip it. When it's ready to flip, flipping it should be easy.
8. When the middle looks crispy and the crepe slides around easily in the pan, place on plate!

These were great plain, and with Nutella and/or jam. I think they'd also be great with sauteed vegetables or any kind of simple leftover you're trying to get rid of. You can even put them in the oven for a few minutes with your filling and suddenly getting rid of leftovers is a gourmet meal.

(thanks to Chi and Full House for recipe-testing.)

Happy cooking!

p.s. Pictures. Really. Next time, I promise.

Greek Yogurt Pancakes

So while I was writing that last post, I was making snowy-morning pancakes from a recipe I found on Macheesmo. They were so good that I feel I must post them here. I basically followed the recipe exactly. I halved the recipe, but I think the full once would probably feed 2 to 3 people, depending on how hungry your breakfasters are. The Greek yogurt gives the pancakes a wonderful fluffy texture. Oh man, they were so good.

Greek Yogurt Pancakes
(Adapted from Edna Mae’s Sour Cream Pancakes from Pioneer Woman Cooks, and reprinted from Macheesmo)

• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Greek yogurt (I think you could use one of those small Fage containers, which is only 6 oz., not quite a cup)
  
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 2 tablespoons milk (if necessary, for thinning the batter slightly)
• butter for cooking

1. Mix dry ingredients (flour, sugar, baking soda, salt) together in a large bowl.
2. Mix wet ingredients (yogurt, eggs, vanilla, milk) in with the dry ingredients.
3. Whisk ingredients together. The batter will be thick and smooth, but it should still be pour-able.
4. In your skillet or frying pan, melt enough butter to thinly cover the bottom of the pan. When the butter jumps and crackles if you splash water on it, pour your first pancakes into the pan.
5. The pancakes will take a little longer to cook than most. When they are full of bubbles on the top and stiff when you try to pick them with a spatula, they're ready to be flipped.
6. When they're brown on both sides, stick 'em on a plate and amaze your friends!

I would write more, but I have to go finish my pancakes. Mmmm. Happy cooking!

p.s. I promise at some point I will take some pictures of the finished products of these recipes before they are devoured.

Quick and Easy: Garlic Butter-Roasted Veggies

This is one of those recipes borne of not having most of the ingredients for what I was trying to make. What I was going for was these garlic butter roasted mushrooms from Smitten Kitchen, one of my favorite food blogs. But I didn't have parsley and I'm allergic to capers. Thus the Simplified Garlic Butter-Roasted Veggies. I made both mushrooms and green beans this way, and both were delicious.

Garlic Butter-Roasted Veggies

• Vegetable of choice, enough to almost fill a 9-inch square baking pan
• 2-3 cloves of garlic, minced (You can do more, depending on how much you like garlic)
• 2-3 tbsp butter, cubed (more or less, depending on your amount of veggies)
• half a lemon

1. Preheat oven to 425 degrees.
2. If necessary, cut veggies into bite-sized pieces. Make sure they're about equal in size so they cook evenly. Place in a baking pan.
   
3. Place cubed butter evenly throughout veggies.
4. Sprinkle garlic over veggies.
5. Cook for 30 minutes, or until soft and browned, stirring occasionally. (Your veggies might need more or less time, depending on what kind they are. Carrots would need longer than mushrooms, for example.)
6. Squeeze juice from your half-lemon over the vegetables.
7. Enjoy!

They really are so good, and so easy. Happy cooking!

Crab Cakes!

I'd never made crab cakes before tonight. I looked up recipes online, and merged a bunch to make what ended up being light, flavorful, and really really delicious crab cakes. A bunch of recipes called for mayonnaise, but I hate mayo, so I substituted sour cream, and I think it turned out great. You can add more or less mustard depending on your taste, but I used a heaping tablespoon of a really strong Dijon mustard, and could taste it after they were cooked, but not too strongly. I grated some rock-hard stale baguette for the breadcrumbs, but a bunch of recipes suggested panko, or Japanese breadcrumbs (available at Asian food stores) for texture. I think regular breadcrumbs worked just fine. I even found that the flavor of the crabmeat meant that I didn't need to add salt!

So here's the crab cake recipe, as well as an avocado-lime sauce that was just splendid.

Crab Cakes

• 1/2 cup green onions, minced
• 2 large eggs (I just used the yolks, but I think the crab cakes would hold together better with 2 whole eggs.)
• juice from half a lime
• handful of fresh cilantro, minced
• 1 tbsp Dijon mustard
• 1 pound crabmeat (I used blue crab)
• 2 cups breadcrumbs (I got tired of grating and used less, but I think a full 2 cups would have been better)
• 1-2 tbsp sour cream (or mayonnaise)
• 2 cloves of garlic, minced
• black pepper, as needed

1. Mix all ingredients together. If crab is chunky, puree mixture in a blender or food processor until smooth.
2. Melt just enough butter to cover the bottom of a saucepan. When butter is hot, spoon crab mixture into pan. Compress with spatula.
3. Cook crab cakes until they are brown on one side, then flip.
   
4. Enjoy!

Avocado-Lime Sauce

Blend the following ingredients until smooth:

• 1 ripe avocado
• juice of half a lime
• 1-2 tbsp red pepper flakes (the spicy ones; adjust amount depending on how spicy you like it)
• 1/4 cup skim milk (more if necessary to achieve the texture you want)
• 2 tbsp sour cream (optional)

That might be the first recipe I've invented(ish)! It's not too bad, if I do say so myself. And it goes great with risotto.

Happy cooking!

A Classic: Chocolate Chip Cookies

I heard a really interesting lecture by a Wesleyan professor at the beginning of this semester about the concept of a "perfect" recipe, and how it's actually impossible. He said good cooks can follow a recipe, but know when to deviate and improvise and ignore what the paper tells them.

Normally, I agree with him. But I would have to make an exception for these cookies, which are truly, in my opinion, perfect. Browned butter gives them a caramel-y flavor, and makes the texture soft and chewy, even after they've cooled. Every time I make them, people are amazed at how good they are. And they're pretty easy, too! The recipe is kind of picky, but even if you don't feel like doing some of the really specific bits, they still turn out great. (I, for one, never ever ever time how long I whisk for, or how long I let the batter sit, I bake several trays at a time, use crappy brown sugar...) And another great thing about it is that you don't have to thaw the butter, since you brown it anyway!

The recipe is from Cook's Illustrated, passed along by Full House alum and baking master Erin Kelly.

PERFECT CHOCOLATE CHIP COOKIES

Makes [WAY MORE THAN] 16 cookies. Published May 1, 2009. From ATK Books.

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.

INGREDIENTS

1 3/4	cups unbleached all-purpose flour (8 3/4 ounces)
1/2	teaspoon baking soda
14	tablespoons unsalted butter (1 3/4 sticks)
1/2	cup granulated sugar (3 1/2 ounces)
3/4	cups packed dark brown sugar (5 1/4 ounces) (see note)
1	teaspoon table salt
2	teaspoons vanilla extract
1	large egg
1	large egg yolk
1 1/4	cups semisweet chocolate chips or chunks (see note)
3/4	cup chopped pecan or walnuts, toasted (optional)

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. 2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. 3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4. 4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

5. 5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Happy baking!

Inaugural Post!

It seems like everyone and their brother has a blog or three these days. Writing about my relatively uninteresting life on teh internetz has always seemed self-indulgent to me, but I love reading food blogs, and I while away many an hour bookmarking recipes to try. It occurred to me that this would be a great way to share my favorite recipes (and ways of doctoring them) with friends and family.

Personally, I don't consider myself a competent enough cook to improvise most recipes. But I do tend to stray from the printed page if only because I am generally missing 20-50% of the ingredients called for. Hey, the campus grocery store is a trek, and overpriced, and I like to tell myself that experimentation and a lack of sufficient resources is how great recipes are created.

So here goes. Enjoy!