Goodbye to Boston and Tuna Tartare

Deep breath.

It's official.  I physically and emotionally survived (part) of the big move.

And life feels almost back to normal.  No more packing.  Or boxes.  For now anyway.

Last Saturday after so many tearful goodbyes we packed the u-haul and the car to the brim and set out for Nashville.  And I have to admit...watching Boston fade away was one of the most heart wrenching things I've ever had to do.  The city of Boston I love, but it's the friends and people that I'll miss the most.  It's hard to find the right words to tell you how wonderful those people are.  Mainly because I'm not good at that, but also because I still feel like I'm on a short vacation and I'm going back to them really soon.  So Boston friends, just know that I adore you all and miss you like crazy.  Okay?  Okay.

**Chokes back any feelings of sadness.**  Because now I'm in Missouri enjoying time with my family and friends before all of the new adventures begin in Nashville!  Whew.  I made it to the other side.



Since it's been so darn long since I've posted a recipe I figured that now would be a good time to post the last true meal I made in Boston.  And I couldn't have asked for a better one.  While the dish itself was to die for, I think that the best part is that it was photographed by one of my good friends.  The pictures are amazing and so is he.  So thank you Evan!

**Make sure you check out all of Evan's other amazing pictures on his tumblr!**

Fish lovers.  Prepare yourself.  It's possible that this dish is the easiest, most delicious, beautiful thing that was produced from my Boston kitchen.  Seriously though.  That presentation?  Gorgeous.  And easy as pie.  Oh and guess what?  It's DELICIOUS.  The smooth, melt in your mouth tuna.  The crispy shallots and crunchy red onion.  The sauce.  Just a wonderfully harmonious dish all around.

These would make for a great dinner party dish.  Or a random Wednesday dish.  Whatever makes you happy.



Adapted from the James Beard Foundation

Makes: 6 servings
Prep Time: 20 minutes
Cook Time: None 
Total Time: 20 minutes

{Printable Recipe}

Ingredients:
1 lb fresh sushi grade tuna, diced
3 tablespoons olive oil
1 avocado, pitted and diced,
1 small red onion, diced
juice of 1 lime
1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon + 1 1/2 teaspoons fish sauce
1 tablespoon + 1 1/2 teaspoons peanut oil
2 tablespoons sugar
1 shallot, diced
several sprigs of cilantro
salt and pepper

Directions:

1. In a small pan heat one tablespoon of olive oil.  Drop in the shallots and cook over medium heat until brown and crispy.  Using a slotted spoon remove them from the pan and place on a paper towel.  Set aside.
2. In a small bowl whisk together soy sauce, rice wine vinegar, fish sauce, peanut oil, and sugar until sugar dissolves and set aside.
3. In another small bowl combine the avocado, red onion, and juice of one lime.  Set aside.
4. In the final small bowl combine the diced tuna, 2 tablespoons of olive oil and salt and pepper.
5. Place a circular mold or a biscuit cutter (which I used) onto a small plate (I used a saucer) or wide bowl.  Press several spoonfuls of the avocado/onion mixture into the bottom of the mold and press down.  Then top with the tuna mixture until the mold is full.  Carefully remove the mold so that the tartare keeps its shape.  Top with crispy shallots and a bit of fresh cilantro and then pour the sauce around the tartare.  Serve immediately.

Homemade Cheese

My kitchen productions have been pretty mediocre as of late.

I've been traveling a lot and incredibly busy with school and work.  And it's really interfering with my kitchen time.  I've felt kind of blah about the things I've been making and I really needed a pick me up.

And last night I found it.



Homemade cheese was the answer.

I nervously stood within 5 feet of the milk to make sure it didn't get too hot (for 45 minutes...not a waste of time right?) and then poured in the vinegar and paced the kitchen for 8 minutes praying that it would actually curdle.  But then there were the tears of joy that started streaming when I went to stir and found beautiful curds (hate that word) swimming around.  Tears pre-taste test is an automatic win.

Who knew a half gallon of milk, some vinegar, and a bit of salt could put such a shining smile on my face?

After I sprinkled it with a bit of salt and tested it out I decided I needed to go a step further.  But not because it wasn't delicious.  Because I was excited.  And didn't want the process to end.

So I marinated the baby cheese in olive oil and herbs.

And...Oh...My...Goodness.  You can't understand until you make it yourself.

So do that.



Makes: approximately 3/4 lb cheese
Cook Time: 45 minutes + 8 minutes for curdling
Strain Time: 15 minutes
Total Time: 1 hour 8 minutes

{Printable Recipe}

Ingredients:
1/2 gallon whole milk (not ultra-pasteurized)
1/6 cup apple cider or white vinegar
kosher salt
(cheesecloth)

Directions:

1. Pour milk into a large nonreactive pot and set over low to medium-low heat.  Heat milk to 170-175°F stirring every so often.  This could take 45 minutes + but don't rush it!  If you don't have a thermometer to test the temperature every so often you can tell the milk is ready when little bubbles start to form on the sides of the pot and the top has a glossy but unbroken layer.  When it reaches this point remove from heat and add vinegar.  Let sit for 5-8 minutes to allow the curds to separate from the whey.
2. Meanwhile grab your cheesecloth.  Make layers of 14 inch squares.  For a drier cheese use 2 layers and for a softer cheese use 6 layers.  I went for in the middle and used 4.  Place these layers in a strainer.
3. After 8 minutes, spoon curds into cheesecloth over the strainer and push down lightly with the spoon to release some of the whey.  After all of the cheese is in the cloth, pull the top of the cloth together and tie in a knot.  Tie this to a wooden spoon and place over a pot to drain for 10-15 minutes.  The longer you let it drain the drier it will be.
4. Remove from cloth and add kosher salt to taste.
5. Add herbs (recipe below) or keep it as is.
6. Place in an airtight container and store in the refrigerator.

Marinated Cheese

Ingredients:
1/2 - 3/4 lb homemade cheese
1/4 cup extra virgin olive oil
2 teaspoons fresh parsley, minced
2 teaspoons fresh mint, minced
2 teaspoons shallot, finely minced
1 teaspoon fresh chives, minced
1/2 teaspoon fresh thyme
salt and pepper to taste

Directions:

1. Mix everything in a bowl.  Season to taste with salt and pepper.
   

Super Bowl Matchup: Cheesy Sourdough Bread vs. Crab Cakes

Just when you thought I would let the Super Bowl slip by and not provide you with any recipes...I come through and surprise you with not one but two recipes for Sunday!

And do you want to know what's even better?  It's an appetizer matchup, San Francisco vs. Baltimore.  Sound familiar?  Good!  That means you know who is playing in the big game this weekend! 



So it's only natural that I pitted a "San Francisco" food against a "Baltimore" food.  I'm using "San Francisco" and "Baltimore" foods very loosely here.  Because while San Francisco is very well known for their delicious sourdough bread and Baltimore for their crab cakes...these recipes may not exactly be reflective of how either would be served in those cities.  True or not, you get what I'm going for right?  

Now that we've gone over the disclaimer...we can talk about how perfect these would be to serve at your Super Bowl party (or any future party for that matter).  First the bread.  It's obviously cheesy.  Gooey.  Buttery.  Necessitates finger licking.  Just the ultimate finger food.  Oh and did I mention there are mushrooms?  Yep.  There's mushrooms under all of that cheese.

And the crab cakes.  Seriously, who doesn't LOVE crab cakes?  I hesitate to say it, but these might be the best I've ever made.  I made a few changes this time and combined a few different recipes that I've used in the past.  Hello, perfection.  And with a tiny dollop of the spicy remoulade?  My goodness.

I should declare a winner.  But I won't.  I'm putting that one in your hands.  Make both of these.  And let me know which one won your taste buds over.

"San Francisco" Cheesy Pull Apart Sourdough Bread

Adapted from Beantown Baker

Makes: 8-10 servings
Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes

{Printable Recipe}

Ingredients:
1 Round Sourdough Loaf
10 ounces mushrooms (I used baby bella)
1 tablespoon butter
1 tablespoon fresh thyme
salt and pepper
8-10 ounces very thinly sliced provolone cheese
1/3 cup butter
1/4 cup olive oil
1/2 cup green onion, diced
1 tablespoon dijon mustard
2 teaspoons poppyseed
1 teaspoon garlic, minced

Directions:

• In a medium saucepan melt 1 tablespoon butter over medium heat.  Add mushrooms and cook for 4-5 minutes or until they start to sweat.  Add thyme and cook for another 4-5 minutes.  Remove from heat and set aside.
• Preheat the oven to 350°.  Slice the bread lengthwise and widthwise without cutting through the bottom of the bread.  The second cut gets a bit tricky but just do it carefully and it will be fine.
• Place the loaf on a foil lined baking sheet.  Place cheese in between the cuts and then push the mushrooms down into the bread.
• In a small microwavable bowl heat butter, olive oil, dijon, poppyseed, and garlic until butter is melted.  Add green onions and pour over the bread.
• Wrap the loaf completely in foil and bake for 15 minutes.  After 15 minutes remove foil from the top and bake for another 5-10 minutes or until the cheese is melted.

"Baltimore" Mini Crab Cakes

Makes: 16 small crab cakes
Prep Time: 15 minutes
Cook Time:  30 minutes
Total Time: 45 minutes

{Printable Recipe}

Ingredients:
1 lb crabmeat, picked free of shells
1/3 cup buttery crackers like Ritz
3 green onions, green and white parts, thinly sliced
1/4 cup green pepper, finely diced
1 stalk celery, finely diced
1/2 cup shredded Monterey Jack cheese
1/4 cup mayo
1 egg
1/2 lemon, juiced
2 teaspoons baking powder
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon garlic powder
olive oil for pan

Directions:

• In a large bowl combine all ingredients and mix well but don't over mix.
• Shape into approximately 16 small patties. 
• Heat olive oil in a large skillet over medium heat and place 4-5 crab cakes in pan.  Pan fry for 4-5 minutes on each side or until golden brown on both sides.
• Serve warm with your favorite sauce. (I used this one)

Mac and Cheese Bites

Uhum.

Have we had the "Oh my goodness it's DECEMBER" talk yet?

No?  Well can someone explain how it happened so quickly?

I feel like I've been trapped in a bubble of school work and actual work for the last two weeks.  And apparently such bubbles make time speed up because when I looked at my planner this morning I snapped out of a daze to realize it was already December 7th.  What?  How?

Luckily my days in the busy world of la la land are numbered.  I'm done with class and on the home stretch with two more finals and one more paper.  Not too bad.  And once again, I should be either a) studying for those two finals or b) starting that paper instead of writing this post but...I'm not.



So on to the good stuff.  Mac and Cheese Bites.  Hello, I love you.

I could stop there.  But I won't.  Typically I'm not a mac and cheese kind of girl.  It's nothing personal.  I just never have the urge to whip up some mac and cheese.  Maybe I ate it too much as a kid.



*On that note...When I was little my dad and I would go to the lake nearly every weekend in the summer, which put a good 45 minute drive between us and mom.  And that meant that we ate hot dogs (the ones with cheese on the inside, obviously) and mac and cheese for almost every meal with the occasional peanut snack in between.  Talk about a kid's (and dad's) dream.*



But after a nibble of these...I was back on the bandwagon.  The texture from the cracker crust, the flavor from the boursin, and the creaminess from the cheese and sour cream is to die for.

I'll admit...I had a few spoonfuls as I was loading them into the muffin tins.  How could you not?  It's actually a required step.

These bites are perfect for a holiday party and will make you the hit of the party.  I promise.  Not going to a party though?  I would put this stuff in a dish and bake it up the same way for dinner.  You'll be the hit of the household.  I promise.



Adapted from Annie's Eats

Makes: 36+ bites
Prep Time: 10 minutes
Bake Time: 25 minutes + 10 minutes cool time
Total Time: 45 minutes

{Printable Recipe}

Ingredients:
16 ounces elbow noodles
2 cups butter cracker crumbs (Ritz)
3 cups sharp cheddar cheese, shredded and divided
6 tablespoons unsalted butter, melted
1 (5.2 ounce) package Boursin garlic herb cheese
2 tablespoons cold unsalted butter
2 large eggs
3/4 cup milk
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon garlic powder

Directions:

1. Preheat oven to 350°.  Bring a large pot of water to a boil.  Cook the pasta according to the box directions until just shy of al dente, about 6 minutes.  Drain.  Meanwhile, lightly grease several standard muffin tins with cooking spray or butter.  
2. In a medium bowl, combine the cracker crumbs, 1/2 cup of the shredded cheese, and the melted butter with a fork.  Spoon a bit of the mixture into the bottom of each tin and press down with a fork or the bottom of a small glass.
3. Once the pasta is cooked and drained, add it to a large mixing bowl with the remaining cheese, boursin, and cold butter.  Mix well.  In a small bowl, combine eggs, milk, and sour cream whisking to combine.  Add the liquid mixture to the pasta.  Stir in the salt and garlic powder.  Mix well.
4. Divide the noodle mixture between the prepared muffin tins.  Bake until golden, about 20-25 minutes.  Let cool in the tins at least 10-15 minutes before removing from the pan.  Serve immediately.
   

P.S.- Some exciting things are coming up next week!  On Monday I'll be guest posting over at This Heart of Mine for Amy's Homemade for the Holidays series!  She already has some great posts up so you should go check it out!  Also, on Wednesday I'll be posting my recipe for the Double Chocolate Cherry cookies that I sent out for the Great Food Blogger Cookie Swap so stay tuned for all of that yummy goodness!

Pear Crostini + a thankful giveaway!

Oh.  My.  Goodness.

Is your belly still as full as my belly?

I sort of feel like a big roly-poly.

But a really happy one.  A full day in the kitchen with my mom, some unbelievable food, and a wonderful night with friends and family.  Everything that Thanksgiving is all about in my book.  How could I not be a big, fat, happy roly-poly?



Was your holiday just as wonderful?  I sure hope so.  And I definitely hope you ate as well as we did.  What all did you have?  What was your favorite?  Are you so excited for leftovers?  Because I am.



Alright let's get to the real point of this post.

I'm not one to get all mushy gushy.  Ask anyone.  It's just not my thing.  So this is going to be short and sweet.  Just the way it should be.



I'm super duper thankful for YOU.  I basically started this blog to log the recipes I was making and keep some Missouri friends and family updated on our Boston escapades.  But it's grown into something so much more.  This blog is so much a bigger part of my life than I ever expected it to be.  And there is a reason for that.  That reason is you.  It's almost mind blowing how supportive all of you have been.  Every time you visit, leave comments, or send me emails my heart sings.  Seriously.

So THANK YOU.  You don't know how much you mean to me.  And like I said...I'm not good with the cheesy stuff and don't usually whip it out so, I actually mean that one.



In spirit of the holiday, I decided there was no better way to truly say thank you than by doing a giveaway.  Well...the better way would probably be to give each and everyone of you a cookbook...but that seems a bit far fetched right?  Right.

Today I'm giving away a copy of Yotam Ottolenghi's Plenty.  Have you seen this beautiful thing?  Yes?  Then you know how fabulous it is.  No?  Click {here} now.  Swoon.  Drool.  Swoon.  Drool.  You need this cookbook.  I promise.  I've been ogling over it at Shake The Tree (my super fabulous somewhat new workplace) and knew I had to share it.

To make this baby yours do the following:

1. Follow this blog by email or Google Friend Connect
2. Leave me a comment to tell me something about your Thanksgiving.  Anything.
3. Receive extra entries by sharing the giveaway on Facebook or Twitter and then leave another comment telling me you've done so.
4. Cross your fingers and check back on November 30th to see if you've won yourself a cookbook!
5. And until then...please make these crostinis.  I whipped them up a few nights ago while no one was "that hungry" to find that they disappeared in minutes.  Scrumptious I tell you.  And they are only a small glimpse of what this fabulous cookbook has to offer!

pear crostini with goat cheese

from- Plenty: Vibrant Recipes from London's Ottolenghi

Makes: 4 generous servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

{Printable Recipe}

Ingredients:

• 1/4 cup pine nuts
• 5 tablespoons olive oil, plus more to finish
• 1 garlic clove, peeled
• salt and pepper
• 4 large slices sourdough bread, cut 1 1/2 inches thick
• 3 semi-ripe pears (unpeeled)
• 2 teaspoons sugar
• 2 teaspoons lemon juice
• 4-5 ounces good-quality goat cheese

Directions:

1. Preheat oven to 400°.  Place the pine nuts, 4 tablespoons olive oil, the garlic, and a pinch of salt and pepper in the bowl of a food processor and mix to a wet paste.  Use a brush to apply to one side of every sourdough slice.  Lay bread on a baking sheet and bake for 10 minutes, or until lightly colored.  Remove and allow to cool slightly.
2. While the bread is in the oven, prepare the pears.  Stand each pear on a cutting board and trim off a very thin layer of skin from each side.  Then cut each pear lengthways into four thick slices.  Remove the core with the tip of a knife.  Place the slices in a bowl with the remaining 1 tablespoon of oil, the sugar, lemon juice, and a pinch of salt.  Toss gently.
3. Take a ridged griddle pan and place on a high heat until very hot.  Lay the pear slices gently in the pan and leave for about a minute on each side, just to make char marks.  Turn carefully and then remove with tongs, trying not to break the pears.
4. To assemble the crostini, slice the cheese thinly and arrange over the toasts, alongside the pears.  You want to see both clearly, so allow them to overlap and rest on each other to create height.  Place the crostini in the oven for 3-4 minutes, just to warm up and for the cheese to partly melt.  Remove from oven and garnish each slice with a drizzle of olive oil and some freshly ground black pepper.

Roasted Eggplant Dip

I need someone to try and convince me that they don't swoon over a good dip.



Because I would love to hear that argument.  If there even is one.  I mean really, who doesn't love dips?  They provide so many options and can please all categories of eaters.  The picky ones.  The healthy ones.  The meat lovers.  The list could go on and on.

If you haven't caught on by now...I like dips.  And I seem to get pretty defensive about them.  I think they remind me of my childhood or something like that.  Mom, did you feed me heavenly dips on a daily basis or what?  Either way...I'm a fan.  However, I'll go ahead and tell you I'm not a fan of the ones filled with mayonnaise.  It may be hidden in there but I definitely know it's there.  My body starts cringing (with possible twitching) at the thought, sight, smell, or feel of mayonnaise.  If you've ever worked in a restaurant you know how mortifying it is to have to scoop the mayo out of the bottom of that massive bucket.  It made me want to burst into tears every time.

Defensive about dips.  Offensive about mayo.



So here's what I love about this dip...it's creamy without the mayo.  And way healthier.  Mayo and sour cream move over, yogurt is here to save the day.  The dip also has this unbelievable smokiness to it from roasting the eggplant and adding a generous amount of smoked paprika (<-- this stuff is gold) that makes my taste buds go wild.  Also, the garnishes are essential.  So don't skip out on them.  As usual, feel free to switch them up a bit but they add texture and pops of flavor that shouldn't be missed.

roasted eggplant dip...  

topped with fresh mint, feta cheese, and toasted pine nuts

A big thank you goes out to Marian from Shake the Tree for sharing this recipe with me.  I can't wait for more delicious recipe exchanges!

Adapted from Nigella Lawson

Makes: 8-10 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

{Printable Recipe}

Ingredients:
3 small eggplants (1 - 1 1/2 pounds) to make about 1 1/4 cups when roasted, pulped and sieved
2 tablespoons olive oil
1 large onion, diced
5 cloves garlic, minced
1 cup Greek yogurt
1 teaspoon smoked paprika
1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
salt and freshly ground black pepper to taste
for the garnish-
2 tablespoons chopped fresh mint
2 tablespoons pine nuts, toasted
small handful feta cheese
drizzle of olive oil
*note-I think adding a (4 ounce) package of mixed mushrooms to the onion/garlic mixture would be phenomenal.  Someone please do this and let me know how it goes?*

Directions:

1. Preheat the oven to 450°.  Prick the eggplants several times with a fork and put on a baking sheet.  Cook for 45 minutes to 1 hour, until soft to the touch.  Let cool several minutes and when you are able to handle the eggplants peel off and discard the skin and place the insides in a bowl and mash.  Transfer pulp to a sieve to drain while you prepare everything else.
2. Heat 2 tablespoons of oil in a pan and add the onion and garlic (and possibly the mushrooms).  Cook until golden, about 5-7 minutes, and then add the drained eggplant pulp, cooking for another 5 minutes over medium-low heat.  Stir frequently.  Take off heat and transfer to a bowl to cool.  Season generously with salt and pepper.
3. Add the yogurt to the cooled eggplant mixture along with the saffron in the now golden water and the smoked paprika.  Stir well.  Transfer to a serving bowl and sprinkle with mint, feta, toasted pine nuts, and a drizzle of olive oil.  Serve with veggies, pita bread, or anything else your heart desires.