Yellow Squash and Cilantro Soup

Greeting from thirty-thousand feet above you.

These days the only down time I have seems to be floating above the clouds to some distant city. I’ll pop in, sell some clothes like a trained monkey, and fly back home for a quick recharge and laundry.

Don’t feel too sorry for me. I do manage to slip in a trip for pleasure every now and again.

Regardless of the reason, somehow I’ve found myself in a constant state of packing and unpacking.

With all that time in silence on airplanes coupled with some deep conversations with family and good friends, my priorities have really started to come into focus.

Gone are the days when I could do it all. Goodbye days when I could be the perfect friend, sister, daughter, girlfriend, community member. Farewell making it to all the pivotal events that are important to those important to me.

Reality has set in and the time has to come to really figure out what is important to me and MY life.

Lucky for all of our taste buds, cooking is at the top of the short list. It is actually up at the tip top with spending time with immediate family, best friends, Wesley and my cat.

Basically, it is refocus time. Twenty-eight is fast approaching and there is no better time than now to go after what I really want.

So I’m finally starting to work on recipes for my future little eatery. It may be a bit of time until it’s all ready to go. Ya know, cause I need to find a large sum of money, a space, permits, partners. All that jazz.

But in the mean time, menu testing has commenced.

This is for sure the first winner and potentially a summer seasonal menu item.

You be the judge.

You will need…

2 lbs yellow summer squash, halved lengthwise and thinly sliced

1 tablespoon olive oil

2 tablespoons butter

3 cloves garlic, minced

1 large sweet yellow onion, diced

2 tablespoons cilantro, roughly chopped plus extra 2 tablespoons for garnish

32 ounces chicken stock (4 cups)

Salt and pepper to taste

Start by heating the butter and oil in a large pot.

When the butter has melted, add in the onions and sauté until translucent. About 5 minutes.

Toss in the garlic and cook until fragrant. About 1 minute. Season well with salt and pepper.

Add in the squash and cilantro and stir until the mixture is combined well. Continue to cook for another 2 to 3 minutes.

Pour in the stock and bring the soup to a boil. As soon as it boils, reduce the soup to a simmer and continue to cook for 20 minutes. Season well with salt and pepper.

Remove the soup from the heat and use a food processor or hand emersion blender to puree the soup. Puree until very smooth.

Serve hot topped with a sprinkle of cilantro and your favorite crusty bread.

Love and Beer Floats

Angela

Yellow Squash and Cilantro Soup

2 lbs yellow summer squash, halved lengthwise and thinly sliced

1 tablespoon olive oil

2 tablespoons butter

3 cloves garlic, minced

1 large sweet yellow onion, diced

2 tablespoons cilantro, roughly chopped plus extra 2 tablespoons for garnish

32 ounces chicken stock (4 cups)

Salt and pepper to taste

Start by heating the butter and oil in a large pot.

When the butter has melted, add in the onions and sauté until translucent. About 5 minutes.

Toss in the garlic and cook until fragrant. About 1 minute. Season well with salt and pepper.

Add in the squash and cilantro and stir until the mixture is combined well. Continue to cook for another 2 to 3 minutes.

Pour in the stock and bring the soup to a boil. As soon as it boils, reduce the soup to a simmer and continue to cook for 20 minutes. Season well with salt and pepper.

Remove the soup from the heat and use a food processor or hand emersion blender to puree the soup. Puree until very smooth.

Serve hot topped with a sprinkle of cilantro and your favorite crusty bread.

Balsamic Roasted Heirloom Carrot Soup

Lately, I’ve been getting really bold at the grocery store. Sounds enthralling right?

On Tuesdays, five minutes before I’m supposed to leave for the grocery store, I scour the internet for inspiration, throw together ideas of what to get at the store, call my mom to know what we have at the house and then frantically print my grocery list as I run for the door.

But lately I’ve thrown my lists out the window. Not literally. I don’t litter.

Now when I head to the market, I wander the produce aisles and protein counters until I figure out what might work out when I get home. Sure… this new method does cause some misses.

However the successes are great.

Yesterday the heirloom carrots were just screaming to me (they usually are) and I couldn’t resist their sweet, sweet cries.

They inspired this soup that is sure to warm your bones and stomachs during these late winter days. Or if you’re in California and it hasn’t been cold since December, it will just tickle your taste buds.

You will need…

2 bunches heirloom carrots, chopped into 1 inch pieces and tops reserved (about 12 medium carrots)

3 tablespoons olive oil, divided

2 tablespoons balsamic vinegar

1 medium onion, diced

1 Yukon gold potato peeled and chopped into 1 inch cubes

1 tablespoon roughly chopped fresh sage

6 cups chicken stock

¼ cup half and half

Salt and pepper to taste

Good crusty bread for dipping

Start by preheating your oven to 425 degrees F.

In a medium bowl, toss together the carrots, vinegar and 2 tablespoons of oil and season well with salt and pepper.

Spread out the coated carrots on a rimmed baking sheet and roast for 30 minutes.

About 10 minutes before the carrots are roasted, heat the remaining olive oil in a large pot and add in the onions.

Cook the onions just till they begin to soften. About 5 minutes. Add in the garlic and sage and cook until the garlic is fragrant. About 1 minute.

Add in the potato, roasted carrots and chicken stock and bring to a boil.

Reduce the soup to a simmer and cook for 20 to 30 minutes. Just until the potatoes are tender.

Remove the soup from the heat and using an immersion blender or a food processor working in batches, blend the soup until smooth.

Pour in the half and half and blend until it is completely combined.

Wash the remaining carrot tops well and finely chop.

Top the soup with chopped carrot tops and some tasty bread and serve hot.

Love and Beer Floats

Angela 

Balsamic Roasted Heirloom Carrot Soup

2 bunches heirloom carrots, chopped into 1 inch pieces and tops reserved (about 12 medium carrots)

3 tablespoons olive oil, divided

2 tablespoons balsamic vinegar

1 medium onion, diced

1 Yukon gold potato peeled and chopped into 1 inch cubes

1 tablespoon roughly chopped fresh sage

6 cups chicken stock

¼ cup half and half

Salt and pepper to taste

Good crusty bread for dipping

Start by preheating your oven to 425 degrees F.

In a medium bowl, toss together the carrots, vinegar and 2 tablespoons of oil and season well with salt and pepper.

Spread out the coated carrots on a rimmed baking sheet and roast for 30 minutes.

About 10 minutes before the carrots are roasted, heat the remaining olive oil in a large pot and add in the onions.

Cook the onions just till they begin to soften. About 5 minutes. Add in the garlic and sage and cook until the garlic is fragrant. About 1 minute.

Add in the potato, roasted carrots and chicken stock and bring to a boil.

Reduce the soup to a simmer and cook for 20 to 30 minutes. Just until the potatoes are tender.

Remove the soup from the heat and using an immersion blender or a food processor working in batches, blend the soup until smooth.

Pour in the half and half and blend until it is completely combined.

Wash the remaining carrot tops well and finely chop.

Top the soup with chopped carrot tops and some tasty bread and serve hot.

Caprese Garlic Bread

I’ve always been a person who likes to keep busy. After all, idle handles are the devil’s play things. Nothing but trouble comes out of boredom. Well that last part’s not really true. In my case, naps come out of boredom.

But in the last few months and in the months to come, busy is taking on a whole new meaning. This Saturday, just ten days after arriving home from a long business trip I’m headed to Europe with Albert to see Josh and my sister from another mister, Jeanelle. Ten days after I get home from vacation I’m headed to Dallas, followed by Atlanta, followed by Colorado, and then right back to NYC just in time for my twenty-eighth birthday. Ugh. That one hurt a bit coming out.

Basically, I’m going to be a lot of places in a very short period. But I still want to get crazy in the kitchen even though I’m strapped for time. So don’t be surprised if most of my dishes in the not so distant future are quick and painless.

This appetizer/side dish combines two of my absolute favorite things in a flavor bomb. Caprese salad and garlic bread are pretty much popular with everyone. Vegans and gluten free friends excluded.

This idea popped into my head while I was in a pinch at the grocery store but it came together just as I had hoped it would. You might want to double the recipe because the fam was mad there wasn’t more.

You will need…

1 large baguette (French or sourdough), slice din half length wise

½ cup butter (1 stick), at room temperature

5 garlic cloves, finely chopped

1 cup basil, roughly chopped

2 vine ripened tomatoes, sliced ¼ inch thick

4 ounces fresh mozzarella, grated or sliced ¼ inch thick

2 tablespoons good olive oil

2 tablespoons balsamic vinegar

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a food processor, combine the butter, garlic and 3/4’s cup of the basil. Season well with salt and pepper.

Blend until the butter is smooth and all ingredients are combined.

Spread a generous amount of the butter on both halves of the baguette.

Top the buttered bread with a layer of tomato and mozzarella and bake in the oven until the bread is golden brown around the edges and the cheese is melty. About 12 to 15 minutes.

Remove the bread from the oven, top with reserved basil, drizzled olive oil and balsamic vinegar and some fresh pepper. Slice and serve hot.

Love and Beer Floats

Angela 

Caprese Garlic Bread

1 large baguette (French or sourdough), slice din half length wise

½ cup butter (1 stick), at room temperature

5 garlic cloves, finely chopped

1 cup basil, roughly chopped

2 vine ripened tomatoes, sliced ¼ inch thick

4 ounces fresh mozzarella, grated or sliced ¼ inch thick

2 tablespoons good olive oil

2 tablespoons balsamic vinegar

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a food processor, combine the butter, garlic and 3/4’s cup of the basil. Season well with salt and pepper.

Blend until the butter is smooth and all ingredients are combined.

Spread a generous amount of the butter on both halves of the baguette.

Top the buttered bread with a layer of tomato and mozzarella and bake in the oven until the bread is golden brown around the edges and the cheese is melty. About 12 to 15 minutes.

Remove the bread from the oven, top with reserved basil, drizzled olive oil and balsamic vinegar and some fresh pepper. Slice and serve hot. 

Pear, Blue Cheese and Honey Crustinis with Balsamic Drizzle

So far, I’m digging twenty fourteen. I may be jumping the gun only sixteen days in, but I’ve already had quite a bit of fun and I just booked a whole lot more.

On the books in the next few months, Vegas, NYC, Dallas, Atlanta and Denver. And if I can swing the time off, maybe a little hop over the pond to Europe.

But my favorite part of this new chapter is the cooking remix that has been happening. I’m revisiting a bunch of my old buddies. I’m calling them up, having them for dinner and giving them a little makeover.

I’ve made this dish before on Sundays when my whole family is together. Last weekend, Josh was having his last meal on US soil until the late spring. The pressure was on for a great last meal.

With a little extra kick with the balsamic drizzle, this dish got even more irresistible. Basically, I should have made double.

You will need…

2 pears, sliced 1/8 inch thick and halve dif the pieces are large

1 baguette, sliced ¼ inch thick

1 cup crumbled blue cheese

2 tablespoons honey

¼ cup balsamic vinegar

1 tablespoon olive oil

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

Spread out the bread slices on a baking sheet and lightly brush them with the olive oil.

Bake the bread in the oven until slightly toasted. About 8 minutes.

While the crustinis are baking, pour the vinegar into a small saucepan and heat over medium high. Bring the vinegar to a boil and then reduce to a simmer. Simmer until the vinegar has reduced by half.

When the crustinis are toasty, pull them out of the oven and top each one with a pear slice and ½ tablespoon blue cheese. Season well with salt and pepper to taste.

Pop them back in the oven and toast for another 5 minutes. Just until the blue cheese starts to melt.

Remove them from the oven and place them on a platter.

Drizzle with honey and reduced balsamic.

Love and Beer Floats

Angela

Pear, Blue Cheese and Honey Crustinis with Balsamic Drizzle

2 pears, sliced 1/8 inch thick and halve dif the pieces are large

1 baguette, sliced ¼ inch thick

1 cup crumbled blue cheese

2 tablespoons honey

¼ cup balsamic vinegar

1 tablespoon olive oil

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

Spread out the bread slices on a baking sheet and lightly brush them with the olive oil.

Bake the bread in the oven until slightly toasted. About 8 minutes.

While the crustinis are baking, pour the vinegar into a small saucepan and heat over medium high. Bring the vinegar to a boil and then reduce to a simmer. Simmer until the vinegar has reduced by half.

When the crustinis are toasty, pull them out of the oven and top each one with a pear slice and ½ tablespoon blue cheese. Season well with salt and pepper to taste.

Pop them back in the oven and toast for another 5 minutes. Just until the blue cheese starts to melt.

Remove them from the oven and place them on a platter.

Drizzle with honey and reduced balsamic. 

Turkey, Honey Crisp Apple and Ricotta Meatballs

Home sweet home.

The past year has been pretty nuts since I switched jobs and Wesley got promoted. We have both traveled, together and for work. Wes moved (with lots of help from yours truly). We got a lot done.

With two months left in twenty-thirteen, I’m so pleased that I’m not going ANYWHERE else this year. I’m looking forward to spending my time with friends and family both celebrating and relaxing.

So yesterday, my first day in a long string of days at home, I spent the whole day lounging with Wes and my long time BFF Lindsey B, chatting and eating and cooking together. The absolute perfect Sunday.

And good vibes like that lead to good times in the kitchen and super tasty dishes.

You will need…

1 lb ground turkey

½ small onion, grated

1 honey crisp apple, peeled and grated

1 cup fresh bread crumbs (slice of French bread, chopped and pulsed in a food processor)

1 egg

2 tablespoons parsley, finely chopped

1/3 cup ricotta cheese

Salt and pepper to taste

2 tablespoons olive oil

Start by combining the turkey, onion, apple, egg, parsley, cheese and breadcrumbs together in a medium bowl. Season well with salt and pepper.

Using your hands, combine the mixture until well combined but not over worked.

Roll the balls with about 3 tablespoons of the mixture each.

Place the meatballs on a plate and refrigerate for about 30 minutes.

Heat the oil in a heavy bottomed skillet.

When the oil is hot, add in the meatballs and cook until browned on all sides and cooked through. About 10 minutes. 

Make sure not to overcrowd the pan. If you can’t do them all with out having room in the pan, cook the meatballs in two batches.

Serve hot on their own or with your favorite sauces like wild mushroom ragu or slow roasted tomato sauce. 

Love and Beer Floats

Angela   

Turkey, Honey Crisp Apple and Ricotta Meatballs

1 lb ground turkey

½ small onion, grated

1 honey crisp apple, peeled and grated

1 cup fresh bread crumbs (slice of French bread, chopped and pulsed in a food processor)

1 egg

2 tablespoons parsley, finely chopped

1/3 cup ricotta cheese

Salt and pepper to taste

2 tablespoons olive oil

Start by combining the turkey, onion, apple, egg, parsley, cheese and breadcrumbs together in a medium bowl. Season well with salt and pepper.

Using your hands, combine the mixture until well combined but not over worked.

Roll the balls with about 3 tablespoons of the mixture each.

Place the meatballs on a plate and refrigerate for about 30 minutes.

Heat the oil in a heavy bottomed skillet. 

When the oil is hot, add in the meatballs and cook until browned on all sides and cooked through. About 10 minutes. Make sure not to overcrowd the pan. If you can’t do them all with out having room in the pan, cook the meatballs in two batches. 

Serve hot on their own or with your favorite sauces like wild mushroom ragu or slow roasted tomato sauce. 

Sweet and Tangy Mango Baby Back Ribs with Cilantro Yogurt Dipping Sauce

If you thought there is no way that I would have kept at cooking and blogging for over three years, I probably would have said you were right.

To be honest, I didn’t think I would do it for so long. I’ve always dabbled in different hobbies, so I didn’t really thing this one would stick. But I really like writing. And I REALLY like cooking. I may even say LOVE.

But when I started cooking and writing about it, I had a lot less responsibility. In life and at work. I had the time to have a drunken dinner party every Tuesday. I could make dinner no matter what work task came my way that day.

I’ve been blessed to be in a more valuable roll than I’ve ever been in, but it definitely cuts into my kitchen time.

Thank goodness I have an awesome mom who will do some shopping, prep work and photography when I’m running late at work. Just so I can come home and dirty her beautiful kitchen while I do what I love. And she barely complains when I spill things ALL OVER the kitchen.

She was gracious enough to get some ribs in the oven for me the other night. But the magic of the sauce was alllllllll me.

You will need…

2 racks baby back ribs

¼ cup ground coriander

½ teaspoon Chinese fire-spice

¼ cup cider vinegar

3 tablespoons Asian fish sauce

1 ripe mango, chopped

2 tablespoons palm sugar

¼ cup Worcestershire sauce

¼ cup lemon juice

1 tablespoon honey

1 teaspoon crushed red pepper flakes

½ cup packed cilantro leaves, plus more for garnish

½ cup Greek yogurt

2 tablespoons lime juice

Salt and pepper to taste

Start by preheating the oven to 350 degrees F.

In a small bowl, combine the coriander and five spice. Season well with salt and pepper.

Place the ribs in a roasting dish and rub the spice mixture all over both sides. 

Add in the vinegar and 2 tablespoons of the fish sauce to the pan and cover it with foil.

Roast the ribs for 1 hour, until tender.

While the ribs are roasting. Combine the mango, Worcestershire sauce, sugar lemon juice, honey, red pepper and remaining fish sauce in a blender or food processor. 

Blend until smooth and set the glaze aside.

Rinse the blender or processor and then fill it with the cilantro, yogurt and lime juice and blend till smooth. Season with salt and pepper and set in the refrigerator until ready to serve.

When the ribs have roasted for an hour, remove them from the oven and turn the oven to broil.

Pour any excess liquid from the roasting pan and brush half of the glaze onto the less meaty side of the ribs.

Broil for 5 minutes until they are browning.

Remove the ribs from the heat once again and brush the remaining glaze on the fatty side of the ribs.

Continue to broil for an additional five minutes until golden and sizzling.

Allow the ribs to cool slightly, slice and serve with cilantro dipping sauce.

Love and Beer Floats

Angela 

Sweet Mango Baby Back Ribs with Cilantro Yogurt Dipping Sauce

2 racks baby back ribs

¼ cup ground coriander

½ teaspoon Chinese fire-spice

¼ cup cider vinegar

3 tablespoons Asian fish sauce

1 ripe mango, chopped

2 tablespoons palm sugar

¼ cup Worcestershire sauce

¼ cup lemon juice

1 tablespoon honey

1 teaspoon crushed red pepper flakes

½ cup packed cilantro leaves, plus more for garnish

½ cup Greek yogurt

2 tablespoons lime juice

Salt and pepper to taste

Start by preheating the oven to 350 degrees F.

In a small bowl, combine the coriander and five spice. Season well with salt and pepper.

Place the ribs in a roasting dish and rub the spice mixture all over both sides. Add in the vinegar and 2 tablespoons of the fish sauce to the pan and cover it with foil.

Roast the ribs for 1 hour, until tender. While the ribs are roasting. Combine the mango, Worcestershire sauce, sugar lemon juice, honey, red pepper and remaining fish sauce in a blender or food processor. Blend until smooth and set the glaze aside.

Rinse the blender or processor and then fill it with the cilantro, yogurt and lime juice and blend till smooth. Season with salt and pepper and set in the refrigerator until ready to serve.

When the ribs have roasted for an hour, remove them from the oven and turn the oven to broil.

Pour any excess liquid from the roasting pan and brush half of the glaze onto the less meaty side of the ribs.

Broil for 5 minutes until they are browning.

Remove the ribs from the heat once again and brush the remaining glaze on the fatty side of the ribs.

Continue to broil for an additional five minutes until golden and sizzling.

Allow the ribs to cool slightly, slice and serve with cilantro dipping sauce.