Corn, Buttermilk, and Chive Muffins

Last Sunday, I checked my favorite food blog, Smitten Kitchen, and instantly drooled over the most recent recipe: corn, buttermilk, and chive popovers. Ironically, I had all the ingredients in my kitchen. No grocery trip necessary! Sweet!

So I proceeded to make the above recipe (no adaptations were used). I used a muffin tin since I don't have a special tray for popovers. Unfortunately, my fluffy muffins turned out more like dense biscuits. Although the recipe claims that less cooking time is needed if using a muffin tray, in this instance (maybe it has something to do with our oven settings?), I think they needed more time.

It didn't matter that much though, the taste of these popover-muffin-biscuits or whatever you want to call them was great! I will definitely try again and aim for more fluffiness next time.

My blog will be taking a mini-break as I travel to Vermont for a friend's wedding. Daniele and I will be there for a long weekend. And, when we return, Daniele will be taking over some of the blogging for the next few weeks! Hello, Italian perspective.

Chicken Croquettas

For my birthday, I decided to cook a Spanish feast. Chicken croquettas, salmorejo, and Spanish tortilla.  I remember my time in Spain very fondly, and my host mom, Lola, was one of the best chefs I've ever met. I often remember the things she cooked and my mouth waters. Unfortunately, I can't find many of the same ingredients here in the United States so for a few of her specialties I will have to wait until I can return...

Salmorejo was always one of my favorites, so making that made sense. Perfect for summer. I also regularly enjoyed croquettas while in Spain and although it did not sound like too smart of an idea to make a fried dish in 100+ degree heat...well...it was my birthday so I gave in. The tortilla was an add on, because I felt like it made sense to make a third Spanish dish. Why not, right?

I was a bit hesitant to try making croquettas because I had never made them before, but they turned out magnificently and I'm already craving them again. The salmorejo was a hit (as always) and the tortilla...well...we just won't talk about the tortilla, will we, Dan? (Let's just say that most of it ended up on top of the stove burner instead of on our plates. Oops). But the best part of the meal was, as always, the company. Thanks guys!

Chicken Croquettas
1 large chicken breast
1 garlic clove
2 tablespoon butter
1/4 cup flour (keep some extra laying around)
2/3 cup milk
1 tablespoon olive oil
canola oil (for frying)
1 egg
breadcrumbs
salt and pepper

Melt the butter in a small skillet. Add the flour and cook for one minute. Stir in the milk until smooth and thick, cover and set aside.

Cut chicken breasts into one inch cubes. Heat the oil in a frying pan and add the chicken and garlic. Cook for five minutes. When the chicken is browned, add the contents into a food processor and process until mixed. Stir the chicken mixture into the butter and flour sauce, stir to combine. Add salt and pepper to taste. Let cool.

Once cooled, shape the mixture into eight small sausage-type shapes. If the dough mixture seems too sticky, add more flour (we ended up almost doubling the amount of flour the recipe called for). Coat each croquetta in a beaten egg and then roll in breadcrumbs.

Heat canola oil in a large pan. When hot, lower the croquettas into the oil and fry for about 4 minutes. Cool off on a paper towel to absorb some of the oil and then serve.

And I still need to add more Spanish dishes to my repertoire. Next up...pulpo a la gallega and paella.

Chilled Cherry-Plum Soup

 I cooked this one per the recommendation of my friend Anna Marie. I was very curious about a cold cherry soup (I love cherries!) and this seemed perfect for summer. And the best part is she wrote this recipe up and e-mailed it to me, so this recipe and write up is all thanks to Ms. Anna Marie. Thank you! I love when that happens. (Does anyone else want to do that?)

This recipe was very enjoyable. I wouldn't make it often, but for the occasional fruity indulgence it was delicious.

Chilled Cherry Plum Soup
(from the Enchanted Broccoli Forest, by Mollie Katzen)

1 1/2 lb red or black plums
1 lb pitted sweet cherries
1/4 tsp salt
1/4 tsp ground ginger
1/2 tsp Dijon mustard
1/3 cup dry red wine
2 tbsp honey (or more to taste)
1 1/2 cups buttermilk
a pinch of dried crushed mint
thin slices of kiwi or lime for garnish

Pit the plums and chop coarsely.  Put cherries, plums and salt in a heavy saucepan (about 2 1/2 to 3 quart size).  Place on low heat, covered, and cook for 5-10 minutes.

Add ginger, mustard, wine and honey, and continue to cook for another 5 minutes.

Remove from heat and cool.  Either puree half in a blender or food processor and return to the pot, or puree with an immersion blender until still a bit chunky.

Whisk in the buttermilk and mint and chill until very cold, at least a few hours.  Serve with floating lime or kiwi slices as garnish.

And the best part of cooking a recipe that uses wine as one of the ingredients...

Chicken Breasts with Mushroom Cream Sauce

With D still in Italy, I knew I had to get another meal in with mushrooms. Although I am a huge mushroom fan, D only likes the dried porchini mushroom type...so while he is gone I take whatever opportunity arises in order to add them to recipes.

This recipe was easy to prepare, flavorful, and the best part is that I had plenty of cream leftover for sausage and cream pasta.

Chicken Breasts with Mushroom Cream Sauce

• 2 boneless chicken breasts (about 5 oz each)
• salt
• pepper
• 1 tablespoon canola oil
• 1/2 small onion, diced
• 1.5 cups baby bella mushrooms, sliced
• 2 tablespoons dry white wine
• 1/4 cup chicken broth
• 2 tablespoons heavy cream
• 2 tablespoons minced green onions

Season chicken with salt and pepper to taste. Heat oil in a skillet and begin cooking the chicken on a medium temperature. Cook until browned and then transfer the chicken to a plate.

Add onion and mushrooms to the skillet. Cook for about 2 minutes and then add dry white wine. Simmer until nearly evaporated and then pour in broth. Cook for two more minutes, until broth is reduced by half, and then stir in cream and minced green onions.

Add chicken to the skillet and let chicken simmer in the sauce for 1-2 minutes. Serve warm.

Sausage, Kale, and Red Potato Soup

In case you are wondering, yes, I actually did cook this one in the midst of the 100+ degree heat. I know, horrible horrible planning, as usual. But somehow this recipe appealed to me and I would definitely repeat it...but  maybe on a cooler day next time.


Sausage, Kale, and Red Potato Soup
2 Italian sausages
1 medium onion, diced
1 carrot, sliced
6 cups chicken broth
1 lb red potatoes, cut into 1 inch pieces
1 small bunch kale, copped
1 cup milk


Remove the skin from your sausage and crumple over the stove. Cook on low until browned.  Remove the sausage from the skillet and add carrots and onions and cook for 10 minutes, until soft.

Place all 6 cups of chicken broth in a large saucepan and add the sausage, onions, carrots, along with diced potatoes and kale. Let the soup come to a boil and then let the soup simmer for about 30 minutes, until potatoes are cooked. Stir in one cup of milk and serve.

Strawberry Melon Gazpacho

And now...brunch part deux. To compliment the french toast casserole, I made a fruit gazpacho that I found on the Whole Foods website. Since I made the recipe as it is written on Whole Foods, you can find exact directions here. To me, this had a strong cucumber taste and next time I might use half a cucumber instead of the entire thing.

Thanks to everyone who came over and joined me for brunch. Until next time!

French Toast Casserole

I had been wanting to make this one for awhile, but had no excuse...so a couple of weekends ago I invited a few people over for brunch in order to test this recipe out. The French Toast Casserole was a huge success: everyone loved it, it made great leftovers, and not only that but since I used the slow cooker I was able to smell it all day. And, as I described to my guests, it smelled like breakfast at summer camp. Oh, the memories.

French Toast Cassserole
1 french baguette
2 cups milk
6 large eggs
1 cup heavy cream
1/3 cup sugar
2 teaspooons vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup packed brown sugar
1/2 stick unsalted butter (softened)
1 cup chopped pecans

Begin by lining your slow cooker with aluminum foil and spraying with a non-stick spray. The aluminum foil will prevent the casserole from sticking to the edges of your crockpot. Heat oven to 225 degrees. Chop the french baguette into 1 inch pieces and bake about 40 minutes.

read into slow cooker. Whisk together milk, eggs, cream, sugar, vanilla, cinnamon, and nutmeg together in a bowl and then pour the mixture over bread. Mix brown sugar and butter in a bowl and then stir in nuts. Sprinkle this mixture over your casserole.

Cover and cook about 4 hours on low.