In any meatball recipe, there are a few basics to be aware of:

1. Meat, for starters. Now you can do straight ground beef, but to add a little bit of complexity try a spicy (or sweet) sausage, or ground pork/veal. If you are not a fan of meat, you can opt for red beans. (There’s a great recipe for that right here. link: http://lacucinaitalianamagazine.com/recipe/red-bean-meatballs-with-spicy-sauce). Lamb meatballs with rosemary are a delicious variation too.

2. A binding agent. Egg yolks are perfect, as is a boiled potato.

3. Herbs and flavors. If you want something traditional stick to the usual suspects: parsley, basil, thyme, majoram, rosemary. Any of those in a heaping spoonful will do. I like to add finely chopped onions and garlic to give the meat more of a kick. Cilantro is also my go to herb when I make spicy meatballs.

4. Bread crumbs, salt & pepper, the obvious choices.

5. Cheese. Parmesan or Romano cheeses are never a bad choice, but aged Asiago is my favorite Italian cheese because it’s not too subtle, and it comes pretty cheap too.

5. The cooking method is also up to you. You can bake the meatballs for a little while and finish them off in a gravy, or sauce. Or you can saute the meatballs until they get crispy and golden on the outside, and then simmer them in a sauce.

Turkey & Sausage Meatballs with Carrots

The original recipe from La Cucina Italiana incorporates ground veal and artichokes, but I happened to have some super lean turkey that I wanted to get rid off, so I came up Polpette di Turchia e Salsicca con Carote. Since lean turkey can lead to a dryer texture in the meatballs I added in some de-cased hot Italian sausage. This is not the simplest meatball recipe, and it requires a lot of ingredients, time, and dishes. But if you’re looking for a challenge, this is one of the most rewarding meals yet.

Ingredients:

1 lb turkey
2 decased sausages
1 boiled potato, mashed
2 tbsp milk
a big pinch of salt and pepper
1 heaping spoon of dry or fresh italian seasonings (oregano, basil, a little majoram)
Evoo (extra virgin olive oil)
2 tbsps shredded parmesan/romano/asiago cheese
1/4 cup bread crumbs (optional)
2 egg yolks
1/2 white onion, chopped
3 garlic cloves, crushed, chopped
3 tbsps dry white wine
1/2 cups low sodium chicken broth
3/4 cup diced baby carrots
1 lemon
1/3 cup heavy cream (I used 2% milk, which worked fine for a lighter broth)
2 tbsp finely chopped basil/parsley

Mix the turkey, sausage, spices, 2 tbsps of milk, 1 egg yolk, bread crumbs, 1 garlic clove, cheese, salt, pepper, and potato. Mix well for just a few minutes and form 1 inch shaped balls.

In a saucepan with 4 tbsps of evoo, shallow fry the meatballs for 5 minutes until all the sides are golden brown. Keep them in a plate with paper towels so the oil is absorbed.

In a pot heat up 2 tbsps of evoo on med-high heat, and add in the garlic and white onions, stirring for 2 minutes, then adding the carrots, cooking for another minute or two. Add the wine first, then chicken broth, and bring down to a simmer for about 10 minutes. Nestle the meatballs in the gravy and cook for another 12 minutes, or until the meatballs are cooked. The carrots should definitely be soft by now too. Add in a little lemon zest or juice, and mix in the other egg yolk, milk/cream, and let it simmer for 3 minutes, adding the parsely and basil last. Serve with noodles or warm bread. Pair with a cheap Ruffino Chianti and you’re all set.

Got more meatballs than you know what to do with?

You can make a Baked Pierogi Meatball Bruschetta in just minutes. Since we buy our frozen pierogies in bulk, I’m constantly thinking up ways to keep things interesting. Instead of tossing pierogies in marinara, I made a deconstructed sauce, like a bruschetta. We layered a baking pan with already baked pierogies, and added chopped tomatoes, onions, garlic, a few leftover chopped meatballs, mozzarella and thyme. The pierogies baked in a 400 degree oven until the cheese melted. A little bit of crushed red pepper and balsamic vinegar to top it off, and you have a delicious 10 minute meal.

Because you’ll eventually have to flip and fold your omelette, a nonstick pan works best for this purpose. I like to use a ratio of five eggs per two people, so a pan on the smaller side is ideal (less than 10 inches).

Ingredients:

5 eggs at room temperature
Salt & pepper to taste
2 tbsps milk (or water)
½ tbsp butter per omelette

Filling:

½ cup of finely chopped red bell pepper
½ cup chopped onions
1 or 2 garlic cloves crushed
1-2 green onions, chopped

Directions:

Crack your eggs into a large bowl and give it a few whisks, slowly adding in the milk. Jeff Smith, the infamous Frugal Chef from the PBS show, believes that milk doesn’t blend in well with the eggs, creating “watery” omelettes. I really think a little bit of milk adds to the texture and fluffiness of omelettes, so I use 2% milk in an attempt to compromise.

On medium-high heat warm your butter until it is “frothy,” and pour in half the mixture of eggs. Wait one minute and use a wooden spoon to lightly scramble the mixture, making sure you fill in empty spots on the pan with the wet eggs. Doing so lets the eggs cook faster and makes it optional to flip the omelette if you’re worried about it falling apart. Wait a couple of minutes until the eggs begin to firm up. I like my eggs slightly crispy and golden, so I wait until the edges of the eggs start to brown.

Holding the handle slide your omelette around, flipping if you feel confident. Grab a handful of your filling and sprinkle on one side of the omelet, placing the cheese last. Slide half of your omelette onto a plate and use your pan to fold the other half over. Garnish with green onions and sprinkle with salt and pepper. Another piece of wisdom by Smith: salt toughens eggs when blended together. So lately I’ve started to dispense the salt and pepper last rather than incorporating them into the egg mixture.

There’s a whole world of filling ideas for omelettes that can transform this dish into a breakfast, lunch, dinner, or dessert. And fortunately you won’t find a cheese you won’t like with eggs, whether it’s smoked gouda, goat cheese, gorgonzola, etc. Swiss goes well with mushrooms and mozzarella is perfect with fresh tomatoes and a few basil leaves. Cottage cheese and spicy salsa with some egg whites make a hearty and healthy meal too. In the past I’ve chopped up leftover tandoori chicken with  onions and cilantro to make a more  savory dish. Quite recently I had one of the best omelettes of my life at the Buff Diner. The meal consisted of smoked salmon, cream cheese, tomatoes, capers, and sliced lemons, with a hollandaise sauce on the side. If you are looking for something a little sweet and complex, try strawberry preserves with some sour cream. The possibilities are endless, so don’t be afraid of breaking a few eggs!

Today’s Submission by: Sayani Das Chaudhuri

1. Internet Pick of the Day: The Hottest (Nude) Ladies in the History of Painting

Personally I think Gustav Klimt’s rendering of naked bitties is a cut above the rest, but you can decide for yourself.

2. Quote of the Day:

“Personal happiness lies in knowing that life is not a check-list of acquisition or achievement. Your qualifications, your CV, are not your life, though you will meet many people of my age and older who confuse the two. Life is difficult, and complicated, and beyond anyone’s total control, and the humility to know that will enable you to survive its vicissitudes.”

-“The Fringe Benefits of Failure,” taken from J.K. Rowling’s 2008 Harvard Commencement Address.

3. Book Pick of the Day:

If you love to eat, love to make love, and don’t mind combining these two wonderful things, Isabel Allende’s book Aphrodite will indulge and arouse all of your senses. Formated as a memoir, the Chilean author reveals her tumultuous relationship with food, intimacy, and memory, along with a diverse range of recipes perfect to share with a loved one. I love stereotypes so I will say this: the Spanish do sensuality like no other. This book is visceral and erotic in alllllllll the right ways.

4. Drink Recommendation of the Day:

Wells Banana Bread Beer. I don’t think I have to say more. It tastes like banana bread, and is deliciously refreshing on its own or with dessert.

Discussion Topic:

Despite all the terrible reality TV out there, some have called 2000-2009 one of the best decades for television. New arrivals include Lost, Mad Men, Dexter, Arrested Development, The Wire, Modern Family, Nip/Tuck (seasons 1-3), The Office, 30 Rock -and all of the other shows on NBC’s Thursday line up. What do you think is the best show on television currently?

Today’s Submission by: Sayani Das Chaudhuri

1. Artist of the Day:

Alex Beard is an abstract painter and puzzle maker who focuses on shapes and colors in a way that Picasso flourished at. His Impossible Puzzles collection of jigsaw puzzles with ridiculously novel shapes are fun to do and wonderful to look at.

2. Fatty Nom Nom Dish of the Day:

A friend of a friend of mine made these on Super Bowl Sunday:

Deep Fried Stout Beer Cupcakes

3. DIY Project(s) of the Day:

If you like making things as much as I do you will love the Instructables wesbite, which is full of sweet how to’s such as the following:

4. Wooly Willy Table: Instructables.com

5. Drink Recommendation of the Day:

Our house loves to experiment, so I’ve got two. The first is called the Tootsie Roll, and courtesy of Michael.

1 part Van Gogh Espresso Vodka
2 parts chocolate soda
a splash of Hazelnut syrup
Serve over ice.

The Van Gogh Espresso Vodka has also inspired me to create the Nutty Russian,  with 1 part VG Espresso, 2 parts milk, a splash of Hazelnut syrup and half a vanilla bean as a garnish/stirrer.

6. Random Food Fact of the Day:

Fast Food: Calories Per Dollar (The Big Money)

Cool Chart!

7. Discussion Topic of the Day:

I was recently reading about how Julia Child had planned out the details of her last and final meal for four decades. Her list consisted of caviar, oysters, foie gras, pan-roasted duck, and a poached pear or pungent sorbet with walnut cake. So lets say it’s December of 2012, and you know you only have a few days left. What would you have for your last supper?

Phyllo stuffed with Ricotta, Strawberries, and Almonds, topped with Raspberry Chocolate Sauce:

Phyllo, although tricky to work with, is incredibly rewarding. Before using phyllo, defrost overnight in the fridge, and let sit outside for 2 hours before use. To keep the phyllo from drying out, cover with plastic wrap when it’s not in use. Use about 3 sheets of phyllo, cut into pieces that are 5 inches wide and 9-12 inches long. Each layer needs to be sprayed with cooking oil or brushed with melted butter. It’s up to you on how healthy you’d like this to be.

To make the filling, mix ricotta with sliced strawberries and strawberry preserves. I’m not giving measurements so you can decide how sweet you want this to be. Place the filling on one side of the phyllo strip and fold the tip closest to you to make a triangle, repeating the fold and brushing with butter or spraying with oil. Stick into a preheated oven (400 degrees) for about 15-22 minutes, or until the pastries are golden brown. Sprinkle some powdered sugar and top with some raspberry chocolate sauce.

Raspberry Chocolate sauce:

In a saucepan on low-medium heat, heat up a cup full of raspberries, 2 tablespoons of orange juice, 1 cinnamon stick, and 1/2 cup sugar until the mixture starts to dissolve. Add in 1 tablespoon of orange zest and a splash of dark rum a few minutes later. Mix for 3-4 more minutes and add in 1/4 cup of chocolate chips. Keep mixing until the chocolate melts. Serve immediately!

Banane Glassate Con Gelato e Cioccolato Piccante:
(Caramelized Bananas with Vanilla Gelato and Spicy Chocolate Sauce)

This sumptuous dessert was made possible by a brilliantly simple recipe from La Cucina Italiana magazine. Caramelized bananas are incredibly easy to make and the idea of a chocolate sauce infused with dried red chili peppers is AMAZING. I love the little kick it gives at the end. For the full recipe, click here.

But if you must know, there is one thing I did different: I had Michael flambé the bananas with Gosling’s dark rum just before serving. That and a pinch of cinnamon goes a long way!

Marble Tres Leches Cake:

 The most remarkable thing about this cake is that it gets better with age. Try making it at least one day ahead of time so the three milks can be absorbed by the cake. You won’t be disappointed.

Cake:

1 1/2 cups of cake flour (using cake flour results in a lighter and less dense cake)
1 tsp baking powder
1/2 cup (unsalted) butter
1 cup white sugar
5 eggs (don’t use anything bigger than medium sized eggs)
1/2 tsp vanilla extract

The Milks, or “Filling:”

1 ½  cups milk (I used coconut milk which makes the cake sweeter and more fragrant than plain whole milk)
14 oz condensed milk
12 oz evaporated milk

Topping:

1 1/2 cups heavy whipping cream
1/2 -3/4 cup white sugar
1/2 tsp vanilla extract

Directions:
Butter and flour a 9 by 13 in. baking pan and preheat the oven to 350 degrees.
Cream butter with 1 cup of sugar until it’s fluffy and slowly add in the eggs, one by one, and the vanilla extract.
Using a whisk to mix, add in the flour slowly, 1/4 – 1/2 cup at a time, and the baking powder.
Bake until golden, around 25 minutes. Skim the top layer of cake off, and pierce the cake with a toothpick all over.
When the cake has cooled a bit, mix the three milks and pour over the cake.
To make the whipped cream, combine the sugar, vanilla, and cream and mix until it’s thick and soft peaks can be formed. This will take about 10 minutes at least. If this seems too decadent for you, try using Cool Whip, which would give your cake the consistency you want. Slather frosting all over your cake, and let cool in the fridge, preferably overnight.
Right before serving top with sliced fruit of your choice. Strawberries and kiwi give this cake a slight twinge of acidity and all natural sweetness that I really appreciate.

Now having made this a few times, I have made a few modifications which I would like to paste on here for your consideration:

1. For a softer, fluffier cake: separate the egg whites and whisk until they are just beginning to form soft peaks. Not having an electric mixer, Mike and I switched off every couple of minutes, or until someone’s arm was about to go limp.

2. To make a chocolate marble tres leches cake, I mixed in 3 tbsps of Ghirardelli cocoa powder into half the cake batter. The chocolate batter was poured it in first, then the regular vanilla batter, which I then swirled designs into with a toothpick to get the marbleized effect.

3. Using 2% condensed milk and 2% evaporated makes no difference in the texture and richness of the cake! This was also helped along by the addition of coconut milk powder and a little bit of cinnamon, which is a great distraction from the lack of fat in this cake.

A close up of Hieronymus Bosch's Garden of Earthly Delights.

When I was a little kid, I loved collecting sea shells on the Jersey Shore. (Of course this is before MTVcame in and glorified the salacious filth that we have recently come to enjoy, disapprove of, or both). I loved smooth white shells that were perfect for painting on, but Belmar beach would always be riddled with the black and blue hued shells of mussels. They cracked easily and were impossible to paint on, but a decade and a half later my fondness of these bivalve mollusks grew exponentially as I discovered various ways to eat mussels.

I had always been dubious of mussels, having never actually seen the meat inside the shells until two years ago. I first faced mussels on my second date with Mike. He wanted to cook, and I assured him I ate everything, forgetting at that moment that I was more of a grilled chicken salad kind of girl.  I’m not going to lie, despite the delicious fennel and red bell pepper broth Mike made, my mouth was still hesitant to actually chew this rather squishy, orange meat. But when I finally did I discovered how tender, savory and sweet every mussel was, and how delicious a crusty loaf of French bread is when drenched in the broth that accompanies the mussels.

Mussels are the perfect culinary undertaking for many reasons. For starters, they are usually pretty cheap, and back in Jersey the market price was usually around $2.99 a pound. Mussels can be fried or baked, but the simplest way to cook them is to steam them, and that takes less than 10 minutes. They also make a perfect meal for two, and Isabel Allende is one of many of who have extolled the seductive properties of this humble cousin of the oyster.

Much like many things from the sea, mussels are healthy, very low in fat, and packed with omega 3s, zinc, and iron. Lastly, there is nothing better with mussels than carbs. The Belgians love to pair mussels with fried potatoes, the Italians with linguine, the French with bread, and each variation is equally delicious.

Mussels are best bought within a day or two of serving. While it is possible to freeze de-shelled mussels, I like mine fresh – they should smell like the ocean. To properly cook mussels, first wash them under cold water in a sink, washing off any sand, debris, or mussel ‘beards’ that might be clinging on. Tap each mussel with a heavy spoon to search for dead mussels. The ones that open up should be thrown out.

Mike’s Mussels

Ingredients:

2 to 2 ½ lbs mussels

1 chopped fennel bulb

1 tbsp mustard or 1 tsp turmeric

2 dashes of thyme (optional)

1 large tomato, chopped

1 small chopped yellow onion

½ cup of chopped red or orange bell pepper

1 to 2 cloves crushed garlic

1 tbsp olive oil

¾ to 1 cup chicken stock

¾ to 1 cup dry white wine

2 to 3 tbsp finely chopped fresh parsley
salt and pepper to taste

Directions:

In a quart sized pan or a wok, heat up the olive oil on med-high heat, and sweat the onions, garlic, fennel, and bell pepper, until the onions and fennel starts to get translucent. Add in the mustard or turmeric, along with a few dashes of salt and pepper. Mix in the chopped tomato and cook for another 3 minutes. Mix in the wine and stir, then add the stock. When the broth starts to boil, stir in the mussels, face down, making sure they are covered in the broth. Cover with a lid, and check them after 5 minutes to see if they’ve opened. If not then leave on for another minute or two max. When the shells have opened, remove from heat and serve immediately with the broth and a toasted french baguette. A tomato based broth like this goes excellently with a light red wine or a white, like a sauvignon blanc.

*Note: If you’re serving a dinner sized portion of mussels, estimate about 1 lb of mussel per person.

Sunset Wheat & OJ Mussels

I love this recipe because it’s light, the broth is fragrant and the sweetness of the mussels is subtly intensified by a bottle of Leinenkugel Sunset Wheat. The original recipe, provided by one of the Top Chef Cookbooks, uses Hoegaarden, so you can feel free to experiment with similar beers with citrus and floral notes (Blue Moon, Shock Top, etc.)

Ingredients:

2 to 2 ½ lbs mussels

1 chopped fennel bulb

1 chili pepper, chopped

1 medium peeled tomato, diced

1 small chopped white onion

1 tbsp olive oil

¾ to 1 cup orange juice

¾ to 1 cup Leinenkugel Sunset Wheat

3 tbsp fresh cilantro leaves
salt to taste

Directions:

In a quart sized pan or wok, saute the onions, chili pepper, and fennel bulb in olive oil until they are tender, and add the tomatoes. When the tomatoes start to get soft add in the orange juice until the broth comes close to a boil. Stir the mussels in and cover for 5 minutes or so. When the mussels have opened pour in the beer and the cilantro, and serve immediately with thick cut french fries or toasted bread.

Mussels go with virtually any broth, so feel free to adapt and create your own. A simple curry broth with coconut milk, lemon grass and kaffir lime leaves makes a hearty and comforting Thai dish, while some black-bean paste, garlic, and sriracha creates another dericious asian inspired meal. The picture below incorporates fish stock with slices of ginger, green bell peppers, tomatoes, chinese rice wine, chili paste, red onions, and freshly chopped scallions and cilantro at the very end.

*Special thanks to the Mussel Industry Council.

This picture of these bacon wrapped jalapenos stuffed with goat cheese, sausage—and a little slice of heaven—doesn’t do this appetizer justice. But I can assure you, you’re going to want to make these. Even the most abstemious of people will have about 2-3 stuffed jalapenos, so plan accordingly. I made these first on my two year anniversary with Michael. We had been given a magnum bottle of Veuve Clicquot by his parents, and couldn’t think of a better way to have it then sharing with a couple of close friends and delicious food.

For a group of 5 people we used:

8 jalapenos, slit in half (the long way) and deseeded
¾ stick of an 8 oz. cream cheese
½ a log of goat cheese
3-4 tbs. of sautéed onions and garlic in oil
1 hot sausage, de-cased and cooked fully
4 slices of bacon, cut in half, and cooked slightly, 1-2 minutes each side

Mix the cream cheese with the goat cheese, onions, garlic, and sausage. Spoon the mixture into the jalapeno halves, and then wrap each jalapeno with the lightly cooked bacon. Secure with a toothpick if necessary. Stick the jalapenos into an oven preheated at 375 degrees and cook until the bacon has started to become crispy and the jalapeno skins look tender.

Stuffed mushrooms are an incredibly easy appetizer to make that is also perfect for a sit down dinner with friends. While this filling is similar to the one in the bacon wrapped jalapenos, your stuffing can also be made with virtually anything you like. I generally prefer to use medium sized crimini mushrooms because of their flavorful woodsy nature.

Ingredients:

15 medium sized crimini mushrooms
8 oz. softened cream cheese
2 slices center cut bacon
2 tbs. chopped parsley
1 shallot (or 1 clove of a milder garlic (such as elephant)
2-3 whole green onions chopped
salt & pepper to taste

Directions:

1. First thing’s first: preheat the oven to 375 degrees. Now to make this specific filling I heated up two pieces of center cut bacon in a skillet until they were crispy, and reserved the bacon fat to sauté the mushroom caps in. The bacon should then be cut up into little pieces and placed aside.

2. To prep the mushrooms first wipe them down with a damp paper towel, making sure all of the dirt is cleaned off. Dry them with paper towels and then slowly take off the stems and throw them away. (You could also chop up the stems and sauté them in butter for use in the filling). Heat up the reserved bacon grease (or use 1-2 tbs. of butter) and sauté the mushroom caps in the butter for 2 minutes tops. Place the mushroom caps in a baking dish. (It’s okay if they touch)

4. In the same pan sauté the shallots until they are translucent and slightly crispy.

5. Mix the cream cheese with the shallots, crumbled bacon, chopped parsley, and a pinch of salt and pepper.

6. Scoop spoonfuls of filling into each mushroom and then sprinkle the green onion all over. You could also grate some cheese or put some bread crumbs on the mushrooms to get a crispy topping. Stick into the oven and take out when the cheese begins to golden.

7. Serve immediately! If you’re short on time, a great filling is a simple wedge of brie. Just cut the cheese up in little pieces and fill into each mushroom cap. You can just sprinkle some pepper onto the mushrooms or even some green onions/parsley/chives/rosemary, whatever herb is closest in reach.

With the Super Bowl on last Sunday, we couldn’t think of anything better to bring to a party (aside from a thirty rack of cheap beer) than twice baked potato skins. Most of your prep time will be spent in the oven, and once you make these at home you won’t want to eat them out again. Not only is this pretty cheap to make, but your arteries will be happy to know this version is much healthier too.

Ingredients:

4 large Russet potatoes, baked*

2-3 tbs. extra virgin olive oil
½ tsp. salt
½ tsp. garlic & onion powder
¼ tsp. paprika
¼ tsp. cayenne pepper

A few pinches of pepper

4 crumbled bacon strips

½ cup shredded mild cheddar

*To bake a potato in an oven (the microwave is much faster but you won’t get the same crispy potato skin you get at restaurants), first preheat the oven to 360-375 degrees, depending on the size of your potatoes. Clean the potatoes in cold water and dry off. Stab each potato seven or so times with a fork (so steam can escape). Brush each potato lightly with some extra virgin olive oil and sprinkle with salt. Stick in the oven for anywhere between 1 hour to 90 minutes, or until the skin looks like it’s puffing up and you can stick a toothpick through the potato without resistance.

Directions:

Cut the baked potatoes in half and use a spoon to scoop out the middle, leaving edges that are ½ inch thick around the potato. Mix the spices with the oil and brush on all sides of the potatoes. Stick the potatoes into a 450 degree oven for nine minutes each side, or until they look golden and crispy. Take them out of the oven. Mash the leftover potatoes with some butter, salt, and any herbs you have (parsley, cilantro, or chives are always good choices). Stuff each potato skin with the mashed potatoes and top with slices of cheddar cheese and crumbled bacon. Stick back into the oven until the cheese has melted. Serve with ranch dressing mixed with fresh chives or parsley.

The first two following recipes are traditional Ecuadorian dishes, and the last one is inspired by my love for gnocchis, and an ambitious desire to make them from scratch. It wasn’t easy, but the results were one of the most satisfying things I’ve ever made.

And a quick note: I generally prefer to go for the riper (yellow & covered with brown patches) ones than the green plantains, as green plantains are much harder to peel. But if you do decide to use green plantains, cut the plantains into 1 inch thick slices, and use a small paring knife to slowly carve the skin off of each slice.

“Platanos Asados con Queso” (Baked Plantains with Cheese)

When baked, ripened plantains caramelize beautifully in the oven. These are great to have on the side with a steak or simply on their own. Peel a yellow, ripened plantain and dab with a little bit of butter all over. Bake the plantains at 400 degrees for 25 minutes or until golden brown at the top. Flip them over and bake for another 25 minutes. Take the plantains out of the oven, and while still hot make a slit in the plantains and tuck in a few slices of mozzarella or a white Spanish cheese (either asadero, cojita or oaxaca) and wait until the cheese is melted to serve.

I tried this recipe from the site of an Ecuadorian food blogger named Laylita, and took her recommendation to dip the plaintains in aji criollo -a very spicy hot sauce that is a blend of: one bunch of cilantro, two hot peppers, four cloves of garlic, and two spoonfuls of white onion. In this case, I added some avocados into the hot sauce to get a nice creamy consistency.

I love this no fuss recipe. You don’t have to worry about spices or measurements at all, but be mindful that the plantains don’t burn.

“Bolon de Verde” (Fried Green Plantain Dumplings)

These fried plantain dumplings are stuffed with mozzarella cheese and chorizo, and is even better when contrasted with ripened plantains instead of green ones. Even though the steps can seem a little laborious, this is one popular appetizer that will indulge everyone.

Ingredients:

4 plantains, peeled and cut into 1 ½ inch pieces
4 tbsp butter 2 tbsp oil
1 tsp cumin & coriander
1 tsp chili powder Salt
1 cup shredded mozzarella cheese
1 cup chorizo

Directions:
1. In a large pan, melt the butter over medium heat and add the the plantains.
2. Cook the plantains for 10 minutes, turn, and cook for another 10-15 minutes, or until you can smash the plantain with a fork.
3. Transfer to a bowl and and smash all of the plantains with a potato masher, adding the spices and a little bit of salt.
4. Form 2 by 2 inch balls with the plantain dough and make a hole in each ball, filling with a 1 tbsp of the cheese and chorizo filling. Now press the dough over to cover the holes, getting your ball shape back.
5. Over med-high heat, pour in the oil and add the stuffed plantains when hot. Shallow fry the plantains until they are crisp and golden all over.
6. Place the fried plantains over a few paper towels so they absorb the excess oil, and serve as soon as possible with some fresh lime and avocado slices.

As you can tell, I love plantains. It was after making the previous “Bolon de Verde,” that I searched for similar recipes, that involved stuffed plantains. I found the most interesting one on Cake Batter and Bowl. Her recipes are innovative and creative, I really recommend checking her site out.

This recipe was easy to follow but the task of making gnocchis from scratch is arduous, to the say the least, -and extremely messy. But it was delicious. The juxtaposition of the sweet plantain with the spicy kick of the creamy tomato sauce was right on the money. This is perfect to make for someone you truly care about, as it took almost 2 hours to make the gnocchis and sauce. But then again it was only my first time so hopefully it will get easier.

Gnocchis (this yields roughly 30-40, depending on how large you roll them)

Ingredients:
2 ripening plantains
1 egg
1 tsp salt
1 ½ – 2 ½ + cups of flour
½ ball fresh mozzarella, chopped

Sauce:
2 tomatoes, finely chopped
1 small white onion, finely chopped
1 small chili pepper, finely chopped (optional)
1 clove of garlic, crushed, finely chopped
1/3 cup tomato sauce
1/4 cup crumbled Gorgonzola cheese
a pinch basil
a pinch of oregano
1 tbs of crushed red pepper (optional)

Directions:
1. Cut the plantains into 1 inch chunks and place into a pot of boiling water.
2. Boil until tender (10 mins), and mash, set aside.
3. Let the mashed plantains cool for 10 minutes or so, and add the egg, salt, and flour -in 1/2 cup increments.
4. According to CB&B you should mix this until a dough forms that is not sticky. I found it impossible to not let the dough stick to everything, and I felt like I had to use 3 cups of flour overall.
5. With a rolling pin and a surface that is dusted with flour, roll the dough out and cut it into 2 by 2 inch squares. Then place a little cube of cheese inside and roll again to ensure the cheese is sealed inside.
6. Boil the gnocchis in a pot of boiling water (add salt so the gnocchis don’t stick). Once the gnocchis float to the top quickly scoop them out and set aside in a bowl.
7. Stir in with sauce, and enjoy! I garnished it with some fresh parsley grown from the garden.

Note: You can make any type of sauce you want, or use store brought. I had 2 lbs of gorgonzola cheese in my fridge so I made simple sauce by sautéing the onions, chili pepper, garlic, and tomatoes. After the onions softened and the tomato essentially melted, I added canned tomato sauce and let it simmer. Then I added the cheese, let it melt, and mixed in the basil, oregano, crushed pepper.

With over 1 billion people in India, it’s not surprising how abundant and varying Indian cuisine is. After my visit there this summer it’s apparent that every district of India has invented their own type of samosa, their own chicken tikka masala, all with varying degrees of spice.

I won’t lie to you, Indian cookery is arduous, painstaking, and complicated at times. The typical dishes you frequent at Indian restaurants in the tristate area tend to be from Northern India, those succulent kebabs and rich biryanis originating from the Mughal empire. Dhosas and crispy fried vegetarian snacks are popular in South Indian restaurants, and if you’re a fan of really spicy food, South Indian is really the way to go. Eastern Indian cuisine revolves around seafood, and I have many fond memories of my grandfather going to the fish market every morning at 6 am to stock up for the day. The pictures you see below were taken in Kolkata this past summer.

As I’ve learned from my Grandmother and Mother, more so than precision, Indian cooking techniques rely on instinct and energy to create a coordinated, well balanced dish that tends to be composed of 10 to 20 ingredients. It’s hard jotting down measurements and recipes when I see everyone use spices in pinches or sprinkles. But if you’re interested in exploring this rich cooking style, I recommend seeking out any cookbooks or video tutorials by Madhur Jaffrey or Sanjeev Kapoor, who is India’s resident celebrity TV chef.

Kashmiri Pilau

I love rice. Whether it’s paella, arroz con pollo, thai basil fried rice, or chicken biryani, I am all over it, savoring every last morsel. I love this pilau because it’s hearty, spicy, and sweet at the same time. Above you can see all of the spices involved in this dish. The color is from turmeric and saffron, making this quite the decadent dish (the cashews help). While the aroma of cumin and coriander seeds make you think this is going to be heavy, the rice is light, and upon your first bite you should taste the golden raisins, and see how beautifully they pair up with all the spices. The cilantro/red onion garnish isn’t necessary, but I always like the kick it gives. The recipe is modified from the BBC segment “Indian Food Made Easy”:

Ingredients:
3 tbsp vegetable oil
3/4 tsp cumin seeds & 1/4 tsp coriander
3in piece cinnamon
3 cloves
3 green cardamom pods
1 bay leaf
1 onion, sliced
2 cloves of garlic, sliced -not crushed
several tbsps of chopped cashews
several tbs of golden (not dark!) raisins
7oz basmati rice, washed until the water runs clear, drained
14fl oz water ?Pinch saffron strands soaked in 2 tbsp warm milk
Salt and freshly ground black pepper
Directions:
1. Heat the oil in a non-stick pan over a low heat. Add the cumin & coriander seeds, cinnamon, cloves, cardamom and bay leaf and fry for 20-30 seconds, or until the spices are fragrant.

2. Add the onion, garlic and 1 tsp of turmeric, and fry for 3-4 minutes, or until golden-brown.

3. Add the cashews and raisins and cook for a further 2-3 minutes.

4. Add the rice and stir well to coat it in the spiced oil.

5. Add the water, saffron milk, plenty of salt and freshly ground black pepper to taste. Bring to a boil and continue to boil for 2-3 minutes.

6. Reduce the heat to low and cover the pan with a lid. Cook for 7-8 minutes, or until the rice is tender but still has a slight bite.

7. Add any more nuts or raisins and stir well, fluffing the rice with a fork as you stir.

Set aside for 4-5 minutes to allow any excess water to evaporate, then serve.
The pilau is great on its own, or with a fried egg, and this is an especially wonderful juxtaposition with a spicy curry.

Another easy way to venture into Indian cooking is checking out already prepared spice mixes at your local Indian grocery store. If you live anywhere close to Edison, South Brunswick, or Oak Tree, a Patels Cash and Carry or a Subzi Mandi should be just around the corner. I don’t know what I would do if it weren’t for Shan masalas, which I buy in bulk and bring back with me to Boulder. The ones featured above contain my favorite recipes and spice flavorings. The Tandoori chicken is always a hit, and with the addition of some drumsticks, yogurt, garlic, ginger paste, you have an easy marinade that is no fail.

The chicken kebabs you see above were made using Shan masalas, and they were exquisite when dipped into Cilantro Buttered Mashed Potatoes.

To make the potatoes I boiled a few red skinned potatoes until they were tender. In a small pan I warmed up 1-2 tablespoons of butter until it was frothy, and added a handful of very finely chopped cilantro and 2 cloves of garlic on low heat. After a few minutes I turned the heat off added the boiled, peeled potatoes, some salt and pepper to taste, and mashed thoroughly.

Having lived in New Brunswick for a few years, you take those perfectly crispy thin crusts with just the right amount of marinara and aged mozzarella for granted. This is exacerbated by our terrible tendency to indulge in that two dollar slice in the late hours after some drunken revelry. Personally, I was always a huge fan of La Familia’s single plain slice, which I thought was far superior to a whole pie from there. I love to be greedy with the crushed red pepper, add in a shake of garlic powder and a little bit of oregano if they had it.

Now, don’t get me wrong. Boulder has been able to offer us sophisticated pizzas with brie and figs and fresh basil (for sophisticated prices also). These delicious frou-frou touches aside, sometimes a girl just wants a greasy pie where the cheese is oozing and bubbling.

But this has given us a wonderful opportunity to venture into our own pizza making. Not only does making your own pizza lend you a chance to get creative, but once you try your own slice you will never, and I do mean never, bother with frozen pizzas.

Some grocers, such as Wholefoods, carry ready made pizza dough for you to play with. The dough is just a few dollars, and makes enough for 2-3 people to eat well. Our favorite sauces (besides the ones I make from scratch) include Rao’s Marinara, which is triple of Ragu, but made with plum Italian tomatoes from San Marzano’s region and rustic Italian goodness. Emeril’s marinara is good for the price, and doesn’t succumb to an unnatural sweetness I get from a lot of sauces at the store. The pizza you see below utilizes Wholefood’s whole wheat pizza dough, with mozarella, marinara, onions, garlic, sausage, and dry thai chilli peppers. All you have to do is shape the pizza, stick it in the oven for 10 minutes at 350 degrees and then add the cooked toppings on top. Doing this ensures that your pizza isn’t soggy towards the center. After that we baked the pizza for 10-20 minutes, or until the cheese is fully melted. And if you want to really perk up a simple pizza, I would highly recommend dipping the pizza into your favorite ranch dressing. I’ve done this once, adding chopped chives and scallions to the ranch–it felt immoral indulging in such a good treat.

Naan also makes a great pizza base that is quick and easy, and perfect if you like thin, crispy crusts. The one above has crimini mushrooms which I sauteed in butter, thin slices of drunken goat cheese, a few shavings of garlic, onions and thyme.

The Tandoori Chicken pizza you see above is proof that there are no limits to how many toppings you can place on a pizza. I cook a lot at home, and we often tend to have leftovers, so on a lazy Sunday afternoon, I was staring at some spicy tandoori chicken breasts from the night before when we decided to turn it into a pizza. A thinly sliced Tandoori chicken also makes an amazing omelette filling by the way. Just throw in some red onions, cilantro and garlic, and you’re all set. This pizza has a thin layer of marinara, diced tandoori chicken, mozzarella, spinach cooked in butter and garlic, chopped red onions, garlic, crimini mushrooms, and some cilantro. Of course, often times in life the best pairings are the simplest ones and by all means this pizza would be delicious with just the chicken and some onions. But why be abstemious when your fridge is always full?

This pizza was made in a hurry, and turned out to be my favorite in the whole collection here. Barbecue added to a pizza really livens it up, along with the cilantro and red onions. All we did was take a chicken cutlet and pan sear it till fully cooked with a few tablespoons of Stubb’s Spicy Bar-B-Q-Sauce–my favorite aside from Jessica’s Fire Sauce by the Rib House, and the Bone Suckin’ Hiccuppin Hot Sauce. With some help from my most trusted ingredients, red onions and cilantro, this flavor combination was earnest and appetizing in a way that can only result from good home cooking.