Rigatoni with Eggplant Puree

We're back!  Our vacation was amazing.  We explored all over the Pacific Northwest then hung out at the beach in California for a few days.  We were out in the mountains and forests without cell service and it was the perfect excuse to check out from every day life for a little while.  There are lots of pictures up on my tumblr, strangeplaceforyoga, so go check them out!



Cooking on our trip was well... minimal.  We picked up food from a few farmer's markets and cooked it over an open fire in the woods.  Usually this resulted in charred burgers and more baked potatoes than we'd ever eat at home, but we found a few treats as well.  Corn over the open fire was charred and absolutely delicious! I didn't even miss the butter.  Still, I was happy to get back home and start cooking again.



The Monkey Scientist stayed out in California for a fellowship for a week after I left.  I have to admit - before he got back I was lazy.  But when he flew in the other night I put this meal together while his brother picked up him up at the airport.  It had just the amount of cutting necessary to relax me and remind me why I love cooking so much.  Plus, pasta = comfort food.  And pine nuts are my favorite.  I made a few pan-seared chicken breasts to throw on top because I knew he'd want some meat and they were an easy addition.  The dish is warm, cozy and comforting.  Despite the reliance on summer veggies, I'll definitely be bringing it back out this winter!



Rigatoni with Eggplant Puree
from smitten kitchen

Ingredients
1 small eggplant, cut into 1-inch cubes
1 pint cherry tomatoes, halved (I used the golden variety)
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan
1 oz balsamic vinegar
1 tbsp freshly-squeezed lemon juice

Instructions
1. Preheat the oven to 400 degrees F.  Line a large baking sheet with foil.
2. Combine the cubed eggplant, tomatoes, garlic, olive oil, salt, pepper and red pepper flakes in a large bowl and toss to coat. Spread the mixture evenly on the foil-lined baking sheet.  Bake for 35 minutes or until the vegetables are tender and the eggplant is golden and beginning to brown on the edges.
3. Meanwhile, in a very small frying pan (I use one designed for 1 egg) add just the pine nuts.  Toast over medium heat, stirring nearly constantly, until they begin to brown.  Remove to a small plate or jar and set aside.
4. At the same time, bring a large pot of salted water to a boil.  Cook according to package instructions then drain, reserving at least 2 cups of the pasta water.
5. Combine 3 tbsp olive oil and the mint leaves in the bowl of your food processor.  Add the roasted vegetables, then puree.
6. Pour the pureed vegetables, Parmesan, balsamic vinegar, and lemon juice over the pasta.  The sauce will be thick, so add the reserved pasta water 1/2 cup at a time until it reaches your desired consistency.

October's Secret Supper at Southport Grocery

When we moved to Chicago a few months ago, I have to admit I was nervous. Not because I didn't think we'd love Chicago, but because we signed a lease before I'd ever even stepped foot in the neighborhood we'd be living in. I'd gotten stuck in NYC with a cancelled flight after a business trip, and was unable to make it out to Chicago the weekend that the Monkey Scientist and our roommate came to look at places. Still, I trusted their judgement and I quickly realized how much I love our part of town!



One of the best restaurants in our area is the Southport Grocery & Cafe. A coworker had actually told me about it before I moved and I was not disappointed. Their brunch is top notch and their cupcakes are out of this world. And I moved from DC, land of cupcake shops. Plus they have a great little market with high end ingredients like jellies, pickles, sprinkles and real maple syrup. So when I heard they host a "Secret Supper" once a month, I knew I needed to get an invite. I grabbed 4 seats to the October party as soon as I heard about it (by joining their email list) for me, my bff, my roommate and the MS.



All of the food was really a step above anywhere we've gone lately. My favorite course was the clam chowder. Now I'm a New England girl, and this was some seriously good clam chowder. The liquid wasn't too thick and there was a great substance-to-liquid ratio. I hate when there are big chunks of potatoes in chowder, but these were perfectly diced and the texture was offset by crispy shallots. The clams were cooked exactly how I like them - just a bit chewy and not at all briny.  Plus the sourdough bread bowl they baked upstairs was perfection.  Sourdough is my favorite bread by far - I think I could live off of it. I couldn't ask for anything more out of this course (except for, well, more).



The main course was a Pork Confit and Orchiette served in a large mug.  As the Monkey Scientist put it, there might not be anything better than a mug full of pork.  It was topped with currants and a juniper gelee, and was mixed with local arugula and carrots.  Some of our table found it a bit sweet, and I thought the sauce might have been a little heavy.  Plus, cooked carrots just don't do it for me.  It wasn't the highlight of the meal but it was really great nonetheless.



For dessert, we were served a pumpkin rice pudding with a black sesame lace cookie.  I'm not sure I'd ever had a homemade lace cookie before, but now I'm determined to make them myself. They melt in your mouth  and have the perfect bit of crunch.  Sesame seeds aren't my favorite thing ever so I might experiment with other things I can put in the caramel if I make them at home.  The rice pudding sitting below the cookie was great too.  Rice pudding is one of my favorite desserts.  To be honest, I think we all expected a little more pumpkin flavor, but it was topped with dried cranberries and candied ginger which was amazing. I loved the mason jar presentation, too!

The only thing I didn't capture was the special treat at the end of the meal. They had homemade Reese's, Three Muskeeter, Almond Joy, and Butterfingers that their pastry chef had whipped up for us. I think we all felt sweets overload at the end of the meal (OK everyone but me. I don't understand sweets overload until it's way too late) but they were absolutely delightful, albeit a bit melty.  I especially liked the Butterfinger and thought the Three Musketeers was unique and delicious (the consistency was denser than the original).  This was definitely a special dinner for us (we even got a bottle of wine, and we never drink at dinner), but I'm hoping we can go to another Secret Supper sometime (maybe if my folks come visit!). It was a blast!

Italian Wedding Soup

The cold has really started to set in here in Chicago!  I grew up in Boston and went to school in Michigan, so I'm no stranger to the cold, but somehow 3 winters in DC has made me a little unprepared for the cold.  I've been wearing what was my DC-winter coat for two weeks already! And it's only getting colder from here...  I can't complain too much though, it is October.  But seriously, when did that happen? Wasn't it August like, yesterday?

A quick note: I wrote this post about a week ago, when it was still 40 or 50 degrees outside.  Since then, we've had a couple of really gorgeous days (today it might even hit 80!) and I have been so appreciative.  But there is no denying that the cold weather is coming back and there will be much more soup to come!!



Anyways, there is one great thing about the colder weather.  It's soup season!!!  I have been on a bit of a mini meatball kick for a few weeks now.  It started when I had a sudden urge to make rigatoni with mini meatballs a few weeks ago (and yeah, that was amazing) and is continuing with this soup.  The only thing I don't like about mini meatballs is rolling all of them.  It takes forever and my hands get so dried out with meat.  If you have kids, this is where I recommend bringing them into the kitchen and putting them to work!! (Or sending them over to me, I'll put them to work! Just be sure to take them home with you after, please.)



I never used to be a huge kale fan, but I like it a lot in this soup!  If you buy it at Trader Joe's, it's already washed and perfectly cut for this soup. However, they give you more than you need in a bag, so use only like half a bag.  It wilts down, but not so much.  Just use your best judgement.



The first soup of the season was a tasty one!  The Monkey Scientist said, "That's a good soup!"  I liked that it had so many components - vegetables, pasta, and savory meatballs.  It is leaps and bounds above the canned Italian wedding soup, which in my opinion isn't even worth eating.  If you like this soup, be sure to check out my Mini Chicken Meatball soup.  It's similar and delicious in it's own way!

Italian Wedding Soup

adapted from Tracey's Culinary Adventures

Ingredients

12 c low-sodium chicken broth (I made my own!)
4 carrots, cut into 1/2-inch dice
1 tbsp (about 3 cloves) minced garlic, divided
1 bunch (half TJ's bag) kale, stems removed, leaves cut into thin strips
1/2 c grated Parmigiano-Reggiano cheese, plus more for serving
2 eggs, lightly beaten
1/2 c Panko bread crumbs
1/2 tsp salt
1/2 tsp pepper
1/4 tsp crushed red pepper flakes
5-6 dashes worcestershire sauce
1 lb ground turkey
2 tbsp olive oil
1 1/2 c ditalini pasta (or other small shape)

Instructions

1. Preheat the oven to 350F and line 2 large baking sheets with foil. Brush with olive oil.
2. In a large Dutch oven, combine chicken broth, carrots, garlic, and kale. Cover and bring to a boil over medium-high heat, then lower and simmer 30-40 minutes until the carrots are tender.
3. Combine the cheese, eggs, bread crumbs, salt, pepper, red pepper flakes, and worcestershire in a medium bowl.  Add meat and combine with your hands but don't overmix.  Roll into 1" balls and line along the cooking sheet.  Drizzle over the top of the meatballs with olive oil.  Bake 15-20 minutes, or until cooked through.
4. When the carrots are tender and the meatballs are still cooking, add the pasta to the Dutch oven and cook 10 minutes (or according to package instructions).  Turn off the heat and, once cooked, add the meatballs to the soup.
5.  Serve immediately, topped with extra Parmigiano-Reggiano.

Pasta Alla Vodka

I would like to welcome back one of my favorite guest bloggers for a post today.  From the city with the worst weather in the US, here's another great recipe from Jeff.



With Dani's new job consuming all of her time, it's lucky that she has such great friends to guest blog for her. One of my favorite pasta sauces is Vodka sauce, and I found a recipe definitely worth sharing. Plus, this took max 30 minutes to make and the pasta can be cooking at the same time. Add this recipe to your list of quick weekday meals.

I found this recipe from one of the most popular bloggers out there,The Pioneer Woman. Her pictures are awesome and she has a picture for every single step. You can literally match up your pot to hers to see if they look the same. As awesome as the blog may be though, it's missing the Dani, uh, unique tone and commentary we all love so much...

100% stealing this photo idea from Pioneer Woman, here are your ingredients:



You can absolutely cook your pasta while making your sauce, but I pre-made my sauce earlier - gotta love working from home.

First step is chopping up your onion and garlic. You'll notice I only used half an onion and I thought it was plenty, if not still too much - depends on your onion tolerance. For me and my mom it's next to zero. Unless you live in Eugene, Oregon where apparently she has found magic onions that don't destroy your tongue.

Anyway, speaking of onion breath, I hate garlic fingers. Despite being marginally OCD, this tip just makes good sense. I always wear a latex-free glove when handling garlic. Your hand stays clean and you get 10 minutes of Michael Jackson fantasy. iPod, glove... check and check.

Macaroni and Cheese Cups

Even though I had my last day at my old job, I didn't want to miss a baby shower that we'd been planning for months.  Luckily, it fell during my week off between jobs, so I was able to make it!  I was especially excited to meet my former coworker's wife, Christina, because I love her blog, Proper Hunt.  She is absolutely gorgeous and has amazing taste!  She looked gorgeous at the shower in a floor length blue dress.  You couldn't even tell she was pregnant until she turned around!



The shower was a really nice time.  We played the "baby food game" which I'd never played before.  We guessed based on look alone what a whole bunch of 1 ingredient baby foods were.  The chicken and turkey with gravy are some of the grossest looking foods I've ever seen!  Then, we had a few extra credit multi-ingredient baby foods.  The fruit ones weren't so bad, but the chicken-based jars smelled so terrible.  There was no way I was tasting those!  Do people really give these to their kids? Or do they make their own foods for their babies?



I wanted to make something for the adults that would be a little bit fun.  I love these Mac and Cheese cups because they are filling enough for a luncheon, but don't require a knife and fork.  The original recipe used full size muffin cups, but I wanted to make them a little bit smaller to fit with the "baby" theme.  I think they came out super adorable and everyone seemed to enjoy them!



The original recipe called for seasoned breadcrumbs, but I really like to season my own.  It allows me to have more control over my ingredients and salt content.  I added a dash of cayenne because I know that the father-to-be enjoys a little bit of heat.  It was just enough to add flavor but shouldn't scare away anyone who doesn't like spice - they definitely weren't spicy!  I really like panko breadcrumbs so I decided to use them for this recipe, but you can use anything you have on hand or even make your own.



I think this recipe came out pretty tasty.  They are super easy to put together and you can eat them with your hands.  These would be a delicious and fun meal to make for your kids or to serve at a barbeque as a vegetarian option.  If you wanted to make them even more special, you could use different types of cheese like goat cheese or monterey jack.  You could even add in chopped bacon for some extra flavor.   But really, it's pretty wonderful as is!



Macaroni and Cheese Cups
adapted slightly from all recipes

Ingredients
2 c uncooked elbow macaroni
1 tbsp butter
1 egg, beaten
1 c milk
1 1/2 c shredded sharp Cheddar cheese (divided)
1 1/2 c shredded mozzarella cheese
1/2 c Panko bread crumbs
1 tbsp Italian seasoning
1/4 tsp cayenne pepper
2 tsp olive oil
1/2 tsp salt

Instructions
1. Preheat the oven to 350 degrees F.
2. Grease a mini muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, italian seasoning, cayenne pepper, olive oil, and salt. Set aside.
3. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes (it should still be a little bit firm). Drain and return to the pan, removing from heat.
4. Stir in the butter and egg until pasta is evenly coated.
5. Stir in milk, mozzarella cheese, and 1 c of the cheddar cheese into the pasta.
6. Spoon into the prepared mini muffin tin.
7. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
8. Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan and serving.

Mini Chicken Meatball Soup

My mom, since she's so wonderful, sent me a Valentine's Day care package.  I felt like I was at camp again.  It was amazing.  Does everyone else feel totally special when they get a package in the mail?  Even if I order something from Amazon, I get excited when it comes.  But when Mom sends something, that's the absolute best.



This Valentine's Day, she sent heart-shaped Junior Mints, a special pack of Starburst, the adorable red slotted spoon below, and the absolute cutest pasta I have ever seen (above).  Check it out - little hearts!  I've been saving it for a special occasion, and when I saw a recipe that called for small pasta I thought it was just the time to break it out.  Fortunately, this recipe only calls for a little bit of pasta, so I still have some left for a second recipe!



This recipe called to me because of the little meatballs.  Mom absolutely loves Italian Wedding soup, and although the kind that comes in a can just entirely freaks me out, I am a fan myself when it's fresh.  How can you not just love meatballs floating in soup.  It reminds me of matzoh balls, but with more flavor.  Fantastic.



I have to admit, I got a little bit wary adding water into this soup.  When I make soup, I like to use all stock. That's where all the flavor is at!  Next time, I probably would use all stock, but it was still really good.  The broth picked up a lot of flavor from the meatballs and veggies while it was simmering, plus I seasoned it well with Cajun seasoning, salt and pepper.  It was not the spice-fest that the Monkey Scientist loves, but it had a lot of flavor.



The most flavor in this recipe, though, came from the meatballs.  They were jam packed with flavor!  I had a jar of chicken seasoning in my pantry for a while now, and I was excited to get to use it.  It really brought out the meatiness of the chicken and made the meatballs hearty and delicious.  Even though it wasn't a soup day (it was in the mid 60s in DC), I was glad we squeezed this recipe in before soup season ends.  We both thought it was quite delightful.

Roasted Shrimp and Orzo

I'm back!  I had a beautiful holiday full of twirling princesses, a white Christmas, a little skiing, and lots of love in both New Hampshire and Chicago.  I hope you had a great holiday season as well!



Now that I'm back, it's back to the kitchen!  This week I decided to try out a recipe that you might have seen before.  Apparently, it's made commonly enough that when I brought in leftovers for lunch my coworker knew within minutes which recipe I'd made.  But I made a couple of changes to make it my own, so hopefully it will still be a bit fresh for you!



One of my favorite gifts this holiday season (though there were many) was from my baby bro, who had just returned from a trip to Israel.  He visited Capernaum Vista Olive Farms on his trip, where he watched olive be pressed fresh, right in front of him! He brought me back a 3 pack of different high end extra virgin olive oils, all of which are delicious, and which were perfect for using in this recipe. (Just don't tell the Kosher Israelis that I put their olive oil on shrimp...)



I still had lots of fish stock in my freezer from October, so I decided I'd add a little flavor to my pasta by boiling it in fish stock instead of just water.  I'm not sure it made a whole lot of difference, but gave a nice undertone to the dish.  One of my New Years resolutions will be to experiment with making new types of stock this year - I think that making my own chicken/beef/vegetable/lamb broths will be a lot more versatile than the fish broth, since I can't get the best seafood in DC.  Does anyone have any ideas for what to do with my last 2 quarts?



We really enjoyed this dish overall!  I can't say it was my favorite dish of all time - it doesn't quite have our usual high impact flavor profile - but it was easy to throw together, tasty, and healthy.  It was lemony, fresh, with some light protein from the shrimp (which were cooked to perfection after ~5 minutes), and I adore eating orzo.  It'd be a great dish to bring to a potluck or on a picnic. It's also a pretty ideal dish to throw together when you need to eat a quick dinner so you can snuggle into bed to watch your team win the Sugar Bowl.  And on that note, GO BLUE!



Roasted Shrimp and Orzo
adapted from the Barefoot Contessa

Ingredients
1 quart fish stock (optional)
1/2 box orzo pasta (I like Barilla)
Kosher salt
Good olive oil (like this)
1/2 cup freshly squeezed lemon juice (1 1/2 lemons)
Freshly ground black pepper
1 pound shrimp, peeled and deveined
1/2 cup freshly chopped mint
1/2 cucumber, unpeeled, seeded, and medium-diced
1/4 cup small-diced red onion
1 cup feta cheese, large diced

Instructions
1. Preheat the oven to 400 degrees F.
2. Fill a large pot with fish stock or water (fish stock just adds extra flavor! If using water, add 1 tablespoon of salt and a splash of oil), and bring to a boil. Add the orzo and cook until al dente (follow your package instructions). Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
3. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
4. Add the shrimp to the orzo and then add the mint, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Unless you're totally impatient like me, set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Spaghetti & Meatballs

If I've learned anything by reading cooking blogs, it's if you're going to make something with meat, that's pretty traditional, and you're not trying to skim on calories/fat, go to Ree Drummond.  Her short ribs, for example, are out of this world.  I'm pretty sure my mom and all her friends still make them at least once a month since I showed them this recipe year or two ago.



And let me tell you, Ree's meatballs are no exception.  Ever since I made this recipe back in early 2010, I won't make any other.  It's absolutely perfect and incredibly easy - what else can you really ask for?!  I especially love that you can really use any type of ground meat that you want, because I usually use what's on sale.



Now, I have to admit, these aren't nearly as good at the meatballs at 2Amy's, which are hands down one of those best things I've ever eaten.  I don't think the Monkey Scientist will ever forget the day we discovered them.  Or better yet my face when I first ate them.  I was starving one day, and we went to 2Amy's for a late lunch, when I saw the waitress bring over a steaming cast iron dish of sauce to the table next to us.



I didn't even know what was in it, but I grabbed the waitress and insisted she bring us one.  Then, I saw someone at the next table dig in.  I was mesmerized. I could see the Monkey Scientist realized I wasn't exactly with him anymore.  All I uttered was, "oh my, she just pulled a little meatball out of that...." And then it came to our table, and it was the porky-est, most delicious meatball I had ever had in my life.  I swear, I discovered the reason why that one group of people never actually leaves DC.  They don't want to move too far from these meatballs.  Plus, the rustic bread they serve it with is perfect to sop up the extra sauce.  For my New England friends, all I can compare it to is the artichoke appetizer at Artichokes in Wakefield, MA (formerly in Malden Center).  It's like digging through a puddle of warm, amazing sauce, only to find nuggets of pure food-gold.



I don't even try to make meatballs like that.  Still it got me on a kick of really wanting to make meatballs for the first time in a long while.  Aren't you craving meatballs after thinking about 2Amy's?  I decided to stick with the more traditional, matzo ball-sized meatballs on top of spaghetti. (Only a true Jewish food-lover would refer to a meatball as matzo ball-sized instead of the reverse haha)  I thought that would be easier to accomplish than the 2Amy's version.



So, while it won't exactly hit your 2Amy's craving, this meatball recipe will definitely do you some good.  It isn't quite as porky as 2Amy's, and it doesn't have quite the same texture, but they are really tasty.  Plus, here's my little trick: I buy a loaf of French bread and cut it in half.  I make garlic bread with one half (softened butter, garlic salt, rub in a garlic clove, bake it) to serve with dinner and then I use the other half for meatball subs with the leftovers the next day!  A perfect 2-for-1 meal!



Spaghetti and Meatballs
adapted slightly from The Pioneer Woman

Ingredients:
Meatballs:
3/4 pounds ground veal
3/4 pounds ground pork
3 cloves garlic, minced
3/4 cups Panko bread crumbs
2 eggs
3/4 cups grated parmesan
1/4 teaspoon salt
freshly ground pepper
splash of milk
1/2 cup olive oil
Sauce:
1 whole yellow onion, diced
3 cloves garlic, minced
1 28-ounce can whole tomatoes
1 28-ounce can crushed tomatoes
1/2 cup white or red wine (optional)
1/4 teaspoon salt
2 tsp crushed red pepper flakes
1 teaspoon sugar
freshly ground pepper
2 pounds spaghetti, cooked to al dente

Instructions:
1. To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.
2. To brown the meatballs, heat olive oil in a dutch oven over medium-high heat. Add meatballs 8 at a time, turning to brown. Make sure each meatball is really brown on each side - you shouldn't really be able to see any pink, even though they'll be pink on the insides still. Remove and drain on a paper towel after each batch. Set meatballs aside.
3. In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine, if using. Add salt, pepper, sugar, and crushed red pepper. Stir to combine and cook over medium heat for 20 minutes.
4. Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
5. Serve over cooked spaghetti. Sprinkle with extra Parmesan.