Week 24, Recipe 2: Strawberry Sandwiches

• 8 slices brioche
• 1 stick (1/2 cup) unsalted butter, softened, plus 2 tablespoons for browning the sandwiches
• about 1/4 cup sugar
• 1 jar good-quality strawberry jam
• 1 pint strawberries, hulled and sliced
• 6 ounces Brie cheese, sliced, at room temperature
• confectioners’ sugar, for dusting

Butter 4 brioche slices on both sides. Sprinkle one side with sugar and turn the slices sugared sides down. Spread each slice with jam. Now make a layer of sliced strawberries and cover with slices of cheese. Butter the remaining 4 brioche slices on both sides and sprinkle one side with sugar. Lay the slices on top of the cheese, sugared sides facing up, to make 4 sandwiches. Press down gently.
   
Heat 1 tablespoon butter in a cast-iron skillet over medium-low heat. Put 2 of the sandwiches in the pan and cook 2 to 3 minutes, or  until the sugar melts, the bread turns golden and the cheese begins to melt. Turn and cook until the second side is golden and the cheese is bubbly. Repeat with remaining tablespoon butter and sandwiches. Dust the sandwiches with confectioners’ sugar, cut them in half and serve them warm.


Results: Rashan loved this.  It smelled great.  I just wasn't thrilled by it.

Week 24, Recipe 1: Spaghetti with Summer Squash and Tomatoes

Recipe courtesy of Tyler Florence

• Kosher salt
• 1 zucchini, sliced into thin rounds
• 1 summer squash, sliced into thin rounds
• 1 pint cherry tomatoes
• 1/2 onion, finely chopped
• 1 garlic clove, chopped
• 1 tablespoon chopped fresh oregano leaves
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 pound spaghetti

Bring a large pot of salted water to a boil over high heat for the spaghetti.
Preheat the oven to 400 degrees F.

Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.

The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.

To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables. Add the pasta water if needed.

 Results: Delicious! I used watercress in lieu of arugula per his suggestion because it looked better.  Really, really tasty.  I used 2 huge garlic cloves b/c we love garlic in this house!

Week 23, Recipe 1: Tyler's Ultimate Spinach Salad w/Bacon, Black Pepper & Honey

• 2 large eggs
• 2 bacon slices, cut crosswise into thin strips
• 1 onion, sliced
• 2 garlic cloves, sliced
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 bag (1 pound) baby spinach
• Kosher salt and freshly ground black pepper

Put the eggs in a small saucepan and cover with cold water. Bring to a simmer over medium-high heat, turn the heat off and let the eggs sit for 12 minutes. Lift the eggs out of the pan and cool; peel the eggs.

Meanwhile, put the bacon strips into a big skillet and cook for 3 to 4 minutes over medium heat to render the fat. Scoop the bacon out and set aside onto a plate, leaving the fat in the pan. Add the onion and garlic and cook for 5-6 minutes, until soft. Add the honey and vinegar and keep cooking until the onion has caramelized, about 5 more minutes. Toss the spinach into the pan, sprinkle with salt and pepper, and toss with tongs until the spinach is just wilted, about 30 seconds. Dump the spinach out into a bowl and add the bacon. Halve the eggs and arrange on top of the salad.

Results:  I have a little bit of beef with Tyler for this recipe.  He calls it the perfect entree salad but says this is for 4 people.  Say what now?  YEAH RIGHT.  I used 4 slices of bacon which was a little too much for the amount of spinach this wilted down to.  Rashan and I were like yeah... where's the rest?  Lol.  It was good.  I also did something wrong somewhere on getting a soft(ish) egg.  It was straight up hard boiled which Rashan liked anyway.  It was good... I was just looking for the rest of it.

Week 22, Recipe 5: Chocolate Banana Bread

1/2 cup (1 stick) unsalted butter, softened, plus more for the pan
2 cups all-purpose flour
3/4 cup sugar
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
4 ounces bittersweet chocolate, melted
2 large eggs
3 very ripe bananas
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Butter a 9 by 5-inch loaf pan. Mix together th flour, sugar, cocoa powder, baking powder, and salt ina large bowl. IN another bowl, cream the butter until lightened, then beat in the chocolate, eggs, bananas, and vanilla. Stir in the dry ingredients just until combined; do not overbeat.

Pour the batter into the loaf pan and bake until a toothpick stuck into the center of the bread comes out almost clean, 50 to 60 minutes. Transfer the pan to a rack and cool for at least 15 minutes before unmolding.

Results: I have coarse kosher salt so I should've just used regular salt.  It didn't hurt the flavor but there were grains of salt every so often.  I don't really like chocolate so this was just okay to me.  Rashan liked it.

Week 22 Bonus Recipe: Slammin Salmon Croquettes & Grits

Rashan & I like to tag team on breakfast.  His grits are amazing, I usually handle the rest.  I made creamy dreamy grits a while ago so I suggested adding the cream at the water step instead of at the end like he normally does.  The salmon is a take on my mom's recipe.  The onions are essential for the crunch.  You could also use green onions or bell pepper but a crunch is what makes these amazing.

• 1 can of salmon, flaked & picked through for bones
• 1 egg, beaten
• 1/2 a white onion, diced
• 1/2 cup italian seasoned bread crumbs (or regular)
• 1/4 cup sriracha
• 1 1/2 tbsp. black pepper
• 1 1/2 tbsp. garlic salt
• 1 tbsp. olive oil
• 1 tbsp. butter

Directions: Combine first 7 ingredients.  If you put the patties together (I made 5 but you could easily get 8 smaller patties out of this) in advance and let them firm up in the fridge for 30 minutes they won't break on you so easily.

Melt olive oil and butter together in a skillet over medium high heat.  Fry on each side about 3-4 minutes until a beautiful brown crust forms.  While the croquettes are cooking, cook grits according to package directions, using half and half, cream or milk for half of the water.

Results: AWESOME!  I topped with some extra sriracha.  Make this soon!  :)

Week 22, Recipe 4: That's Shallotta Flavor Pasta

Recipe from Rachael Ray's Big Orange Book

• 1/4 cup extra-virgin olive oil (EVOO)
• 10 shallots, halved and thinly sliced
• 2 cloves garlic, finely chopped
• Salt and pepper
• 1 pound whole wheat spaghetti
• 1 cup grated parmigiano-reggiano cheese
• 1/3 cup chopped flat-leaf parsley (a generous handful)

1. In a large skillet, heat the EVOO, 4 turns of the pan, over medium-low heat. Add the shallots and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and golden, 20 minutes.
2. While the shallots are cooking, bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Pour 3 ladlefuls of the pasta cooking water into the cooked shallots and stir. Drain the pasta and add to the shallots. Add the cheese and parsley, season with pepper and toss.
   
   Results: I added peas to the pasta.  I also added a touch of cream and chicken stock to the shallots.  This was more bland than I wanted it to be despite how great it smelled.  :(  And isn't my plating getting great? :)  It'd probably be amazing with chicken & mushrooms.

Week 22, Recipes 2 & 3: Olive Oil Chicken Confit with Anchovy-Parmesan Dressing & Garlicky Baked Butternut Squash

Chicken & Dressing recipe courtesy of the New York Times

1 1/2 pounds boneless, skinless chicken cutlets (I used chicken quarters)
Kosher salt to taste
Freshly ground black pepper to taste

3 cups extra virgin olive oil, more if needed
4 garlic cloves, coarsely chopped
2 shallots, thinly sliced
3 rosemary sprigs
1/2 bunch thyme
1/4 teaspoon crushed red pepper flakes
5 anchovy fillets (I used 3 sardines)
3 tablespoons grated parmesan cheese
2 tablespoons fresh lemon juice, more to taste
Salad greens, for serving (I used spinach)

1. Season chicken well with salt and pepper. In a very large skillet or stock pot with a lid, heat oil over medium heat with half the garlic and all the shallots, rosemary, thyme and crushed red pepper flakes until oil reaches 175 degrees. There will be small bubbles on surface and around garlic.
2. When oil comes up to temperature, carefully slip in the chicken cutlets, making sure they are submerged in oil (add more oil if necessary and heat until it comes up to 175 degrees). Cover skillet or pot and turn heat off.
3. Let chicken rest for 10 minutes. Make a small cut into middle of a cutlet. If chicken is not done, turn heat back on and let temperature rise to 175 degrees. Turn heat off, cover pot and let rest for another minute or so until meat is cooked through. Drain chicken on paper towels; remove cooked garlic, shallots, herbs and red pepper flakes from oil and discard.
4. Prepare dressing by mincing anchovies and remaining garlic and mixing them together with a large pinch of salt until you get a rough paste. Put paste in bowl and whisk in the parmesan, lemon juice and another pinch of salt and pepper. Slowly drizzle in 7 tablespoons olive oil from pan. Taste and add more lemon juice or salt, or both, if needed.
5. Serve chicken over a bed of greens drizzled with anchovy dressing.
Yields: 4 servings.

Results: SO GOOD!!  It was one of my first times making dressing and I was DELIGHTED!  So yummy! But very ugly... lol.

Butternut Squash Recipe from Allrecipes.com

• 2 tablespoons minced fresh parsley
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
• 1/3 cup grated Parmesan cheese

1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender. 

Results: I skipped the parsley & really could've skipped the parm.  Question... have you guys ever cooked with butternut squash?  OMG!!  TOUGHEST THING I'VE EVER CHOPPED!!!  I've cut bone that was more willing to do what I wanted.  Outrageous.  I saw something that said you don't have to peel it so I didn't.  It was just a little more crunchy in some spots.  This was my first time cooking this but not my last.  Very delicious.  The whole meal impressed me.  Don't you love it when you're cooking and you impress yourself?  Lolol.

Week 22, Recipe 1: Baked Gruyere & Sausage Oven Omelet

Recipe Courtesy of Giada De Laurentiis (She's trying to overtake Rachael Ray in my most-used recipes! Geez!)

• Butter, for greasing baking dish
• 2 tablespoons olive oil
• 1 small onion, diced
• 1/2 pound mild turkey sausage, casings removed
• 8 large eggs
• 1/3 cup whole milk
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1 red bell pepper, diced
• 1 1/2 cups (4 ounces) grated Gruyere cheese
• 1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish.

Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.

In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.

Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.

Results:  I used cheddar instead of Gruyere b/c my Gruyere went bad on me. BAD GRUYERE! SHAME ON YOU!  I also used roasted red peppers.  My parsley was dried because I didn't have fresh.  Nevertheless, DELICIOUS!!!  I served mine with garlic toast.

Week 21, Recipe 6: Southern Scramble

When Rashan & I got to his mom's house Wednesday night, we were hungry and I wasn't sure what to eat.  But then his mom kept saying she had honey baked ham & greens.  It finally came to me that I should try a version of the restaurant Flying Biscuit's Southern Scramble.  They use turkey bacon instead of ham.

1 1/2 tbsp. butter

1 cup cooked collard greens
1 cup ham, diced
4 eggs
1 tbsp. milk
salt
pepper
Tiger sauce (or hot sauce), optional
1/2 cup cheddar cheese (plus more for sprinkling)

Warm the butter in the pan over medium high heat.  Add greens and ham to warm through.  While warming, whisk together eggs, salt, pepper, milk & tiger sauce.  Pour into pan over greens and ham.  Stir to lift up cooked portions of eggs.  Cooked to desired doneness.  In the last minute, add cheddar cheese and combine with other ingredients.

Results: YUM-O!  Rashan said it was even better than the one at Flying Biscuit!  & if he said it, it must be true.  He doesn't try to snow me when something doesn't work.  YAY!!  I'd probably use a bit more tiger sauce & cheddar next time but this was great!  :)

Week 21, Recipe 5: Peach Cardinal

Recipe from Tyler's Ultimate Cookbook

This looked so beautiful and simple in the book... but can someone please tell me how you get beautiful peach halves?  I know I had nectarines but still.  Maybe they weren't ripe enough.  This dish was way more tart than I like.  It was edible but I didn't really enjoy it. 

And look how not delicious it looks...  Yes, you're supposed to strain it but I WANTED big chunks of raspberries.  It's more about how terrible the peach looks... I was hoping this would be a recipe I could pull out semi-impressively for other people but w/o serious tweaks.. I won't.