SOLD & Anytime Bruschetta

Easily acknowledged as one of the best weekends we've had in a while, we celebrated a number of small & large victories alike -- the most notable include hitting the 6 mile mark in our Flying Pig training (only 7.1 more to go...) and selling our darling condo. It's been bittersweet getting ready to say goodbye, and in the end we happily settled on a move-out date that will allow us to lock the door, sign a few papers and jump onto I-75 S mid-June.

How to celebrate? Sure, it was St. Patrick's day and there was much green beer available up and down Erie (not to mention our pick of drunk pedestrians to pick off), but we settled on "anytime bruschetta," a favorite we enjoy year-round.

We may have avoided the bar scene, but there was still Guinness to be had
and green to be worn.

Bruschetta typically conjures images and tastes of summer: sun-ripened tomatoes, fresh basil from the backyard garden, good EVOO, garlic, grilled bread... and yes, that simplicity of fresh ingredients is perhaps one of the best ways to enjoy the dish. But, what happens when the craving strikes for a simple, flavorful and fresh meal outside of the months of June, July & August?

I love this dish's versatility. Start with a fresh, good-quality baguette, sliced on a bias, crisped in the oven and rubbed with garlic. From there, the possibilities are endless. Have a cheese or two handy (whole-fat ricotta and Parmesan are my favorites), prosciutto, and simply-dressed arugula. Roast tomatoes or eggplant (or both), and caramelize some onions. Hummus and tuna sing together (Ina Garten has a recipe I adore: http://www.theculinaryenthusiast.com/2011/05/09/tuna-hummus-sandwiches/), sliced steak is great...

Use your imagination! You can't miss.


Anytime Bruschetta

Ingredients & Directions: The Basics

1 french baguette (or any favorite bread), sliced thin, brushed with EVOO and baked in a 400 degree over until crisp and golden, appx. 7 minutes. Once cooled, rub the top of each piece with a garlic clove
Prosciutto (available at any grocery store, or sliced fresh at Findlay Market or Hyde Park Food & Wine in Cincinnati)
Ricotta (go full-fat; it makes a world of difference in the taste and texture)
Garlic, whole cloves
Arugula tossed with lemon juice (or red wine/champagne vinegar), EVOO, salt and pepper

Gorgeous.
Sticking with the basics can be just as satisfying as any add-ons mentioned below.

Ryan's Roasted Eggplant & Tomato Spread
Credit given where credit is due -- Ryan came up with this delicious recipe, now a "usual" for us in the anytime bruschetta rotation. The eggplant gets silky at the high roasting temp, and the tomatoes become caramelized and sweet.

Ingredients:

1 medium eggplant, diced
Tomatoes, fresh (slice a cup or more of cherry tomatoes, or a dice 2-3 romas)
EVOO
5 garlic cloves, smashed
Rosemary, fresh -- appx. 5 springs
Kosher salt

Directions:

Preheat the oven to 425. Dice the eggplant and tomato, and arrange in a single layer with the 5 crushed garlic cloves on a large, rimmed baking sheet. Season with kosher salt and cracked pepper and let rest for 15 minutes.
Drizzle with EVOO and toss to cover. Lay the roasted springs evenly throughout the pan. (They'll breakdown as they bake).

Bake for 25-30 minutes, stirring every 10 minutes. Remove from the oven, discard the tough rosemary stems and let cool. Use a spatula to gently mash the spread and stir to combine.



Caramelized Onions

Ingredients:

2-3 onions, sliced very thin
EVOO
Unsalted butter
Kosher salt
Fortified wine - Marsala and Port both work beautifully (optional)
1/2 tsp. fresh thyme (optional)


Directions:

Heat 3 TBS. of EVOO and 2 TBS. of butter in a large, heavy skillet oven medium heat. Add the thinly sliced onions and stir to coat the onion. (Don't worry about a crowded skillet - they'll cook down).

Add a pinch of Kosher salt and fresh cracked pepper. Turn the heat to medium-low. (Low and slow is the best way I know of for caramelizing the onions). Saute the onions, stirring every 8-10 minutes, loosening any bits that stick to the bottom of the pan.

As the onions begin to caramelize, you'll need to start stirring them more frequently to keep them from burning. (This whole process can take up to 50 minutes. Be patient; they're worth the work.)

When the onions have reduced significantly and are a rich golden color, add a splash of the fortified wine to deglaze the pan. Toss in the fresh thyme and serve.

NOTE: Caramelized onions go well in MANY dishes -- pizza, pasta, grilled cheese sandwiches, omelets, salads.....

Saturday night's Anytime Bruschetta paired brilliantly with my glass of chardonnay
and Ryan's Guinness!

Pho: A contribution to human happiness

"Pho was very special, almost status food. We loved it because it had everything we valued -- rice noodles, broth, meat and vegetables. It was complete, nutritious, infinitely delicious and yet so easy to digest that we could eat it morning and night, day after day.''
-- Huu Ngoc, a prolific author and cultural expert; has written that pho is a contribution to human happiness

There's little else we find such pleasure in than a steaming hot bowl of pho. The embodiment of goodness... Seriously.

Pronounced fuh, the traditional Vietnamese soup arrives in an enormous bowl brimming with the rich beef broth, delicious notes of ginger and anise, rice noodles, fresh onions, and a protein of your choice: thinly sliced rare beef  (the traditional choice, which cooks to perfection in the piping hot broth) chicken, brisket, meatballs, or pork. A small dish of bean sprouts, jalapenos, a fresh lime wedge and additional fresh herbs, typically basil and cilantro, is served on the side. Some take advantage of the bottle of Rooster sauce on the table (Sriracha), fish sauce, hoisin, and if you're really lucky, chili paste.

The dish originated in northern Vietnam in Hanoi and reportedly has both Chinese and French influences (i.e. they both occupied the country for significant amounts of time), although the Vietnamese made it their own. The dish spread south along with the northern population in the 1950's as the country came under communist control. We're fortunate the Vietnamese comfort food later traveled across seas with Vietnamese immigrants, and we too can now enjoy this contribution to human happiness.

Here are a few of our all-time favs, in no particular order (I'm optimistic this list will grow as our adventures continue... I've identified what's supposedly the best pho in Houston, and we'll be able to confirm the rumors by about this time next month.):


1. Cilantro Vitamese Bistro - 2516 Clifton Avenue, Cincinnati, Ohio

This is hands-down our favorite place for a quick fix, and one we've been frequenting with increased regularity. They don't have a website but can be found on Facebook. I've tried a few of their other dishes, but the pho shines in comparison. We typically start with a "fresh roll" with peanut sauce, but it's largely to keep us distracted while we wait for the server to arrive cautiously balancing the bowls.

It's definitely a hole in the wall and parking can be a challenge since it's on University of Cincinnati's campus, but we've never run into a wait -- or more importantly, a disappointing meal.


2. Pho Lang Thang - 114 West Elder Street, Over-the-Rhine's Findlay Market, Cincinnati, Ohio

Visit them online at http://www.pholangthang.com, or better yet, in person. I recommend visiting this bustling restaurant on a mild Saturday afternoon when the market is buzzing. Get there early as they've been known to run out mid-afternoon. You'll leave with a happy belly and likely an armful of groceries, too. (It has to be said: you'll also leave smelling like the stuff. The pho is absolutely fantastic, but we'd be there with more frequency if they had a better ventilation system.)

If you're not feeling like tackling an enormous bowl of soup, go for the bánh mì thịt nướn (Vietnamese sandwich) or the bún. It's hard to miss here.

That's right. Ryan likes pho enough to rock that t-shirt.
How I love this man.
Pho Lang Thang, January, 2012

3. Pho Ha - 610 Washington Avenue, Philadelphia, Pennsylvania

A former co-worker, originally from Philly, made some terrific recommendations when we visited the historic city in the spring of 2010, including where we could find what he considered the best pho in the city. He didn't lead us astray. We walked for well over an hour to find this little gem, and we arrived at the end of a strip mall and next to a Vietnamese grocery store, hungry and optimistic.

It was authentic. It was wonderful. I want a bowl of their pho right now. I dream about the day we have the chance to make our way back -- it'll happen. Someday.

Philly pho. I'm glad I've been in the habit of snapping photos (discretely, of course)
of our food for a while now. ;)

Craving this stuff now? Me too. For a quick pho fix, I found this recipe for 'Faux Pho' on Bon Appetit's website and couldn't resist posting the recipe. (I have yet to try it, but will give a report when we do).

Faux Pho (image courtesy of Bon Appetit)
Bon Appetit, December 2011                                     

Ingredients:

• 1 teaspoon vegetable oil
• 1/2 small onion
• 4 garlic cloves, crushed
• 1 3x1" piece peeled ginger
• 2 1/2 cups low-salt beef broth
• 1 whole star anise
• 1 3"–4" cinnamon stick
• 4 ounces (2 cups) mixed mushrooms (such as oyster or stemmed shiitake), thinly sliced or torn
• 1 scallion, thinly sliced
• Kosher salt
• 2 packages instant ramen (preferably not fried; noodles only) (SERIOUSLY, Bon Appetit?! Ramen?! I'll use rice noodles when we get around to making this)
• 1 1/4–1/2-pound piece beef eye round, sliced crosswise 1/8" thick
• Bean sprouts, basil leaves, and thinly sliced serrano chiles

Directions:

Heat oil in a medium pot over medium heat. Add onion, cut side down, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 3–4 minutes.
Add 1 1/2 cups water, broth, star anise, and cinnamon; bring to a boil. Reduce heat; simmer until flavors meld, 7–8 minutes. Add mushrooms; simmer 2 minutes. Add scallion. Season with salt.

Meanwhile, boil ramen (or the rice noodles!) until tender but still firm to bite. Drain; divide among bowls.

Add beef slices to soup; simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls.

Discard ginger, garlic, star anise, and cinnamon; ladle broth into bowls. Garnish with bean sprouts, basil, and sliced chiles.

Read More http://www.bonappetit.com/recipes/quick-recipes/2011/12/faux-pho#ixzz1oYupnqou

Pork Scaloppine with Marsala & Porcini

After an eventful weekend that included one plumber, two panicky homeowners, two canceled showings, two surprise potential home buyers shortly thereafter, a very brisk "wog," and a jaunt to Yellow Spring to dine at The Winds Cafe with good friends, a quiet Sunday evening featuring a few new recipes from our Williams-Sonoma Rustic Italian cookbook seemed the perfect way to welcome a new week and bring the old one to a close. 


Ryan outfitted for our wog (occasionally jalk, depending on the day).
4.3 in 75 minutes -- we're improving! :)

We settled (over our breakfast, no less) on trying Scaloppine di Maiale con Porcini (pork scaloppine with marsala and porcini), paired with Saute di Cavolo Nero e Ceci (spicy sauteed kale and chickpeas). While the lacinato kale and chickpeas were gorgeous and healthy to boot, there wasn't much else noteworthy about the dish. The pork, however... that's a different story.

I loved the method of cooking the rosemary-garlic-salt paste in the hot oil and then adding the unseasoned (gasp!) medallions. Once the meat is finished and removed from the pan, the leftover oil, paste and drippings make for the base of a light, flavorful sauce.

The end result is as pretty as it is tasty, and paired nicely with a Bordeaux. I'd serve this dish with the addition of lentils or wild rice next time... and yes, there will be a next time. :)

Scaloppine di Maiale con Porcini

Pork Scaloppine with Marsala and Porcini

Ingredients: 

1 oz. dried porcini mushrooms (or any dried mushroom you prefer -- confession: we actually used shitake based on what was available at the store), steeping in 1 c. boiling water for 30 minutes

1 TBS unsalted butter

1 TBS EVOO

1 clove garlic, crushed in a garlic press (or minced)

Fine sea salt (or Kosher will happily do the trick) and freshly ground black pepper

1 tsp. minced fresh rosemary, plus springs for garnish

1 pork tenderloin, 1-1.5 lbs, patted dry and cut cross-wise into scaloppine 1 inch thick

1 small red onion, finely chopped

NOTE: Stores often sell two tenderloins packaged together, often around 2.5-3 lbs. Your butcher should happily separate the two, giving you the appropriately sized cut. 

1/4 c. dry Marsala wine (available in any grocery store - if you can't find it, ask)

1/2 c. chicken broth

Directions:

Get ready for your kitchen to smell fantastic. 

 

Drain the mushrooms, reserving the liquid. Coarsely chop the mushrooms and set aside. 

 

In a large frying pan, melt the butter and EVOO over medium-low heat. In a small bowl, combine the garlic, 1 tsp. salt, and rosemary and mix into a paste. When the butter is melted and beginning to sizzle, add the garlic-rosemary paste to the pan and cook, stirring, until the garlic is fragrant, about two minutes. 

 

Arrange the pork medallions in the pan and raise the heat to medium-high. Grind pepper over the pork and cook, without turning!, until lightly browned on the bottom, about 4 minutes. Turn and cook until lightly browned on the second side, 3-4 minutes longer. Transfer the pork to a warmed plate and tent loosely with foil to keep it warm. 

 

Add the chopped onion to the pan and cook, stirring often, until it just begins to soften, 3-4 minutes. Raise the heat to high and stir in the wine. Let it bubble for about 1 minute, then add the porcini broth and chicken broth. Add the chopped mushrooms and cook at a lively simmer until the liquid has reduced by about half, about 3-5 minutes. 

 

Taste the sauce! If you like a sweeter dish, add some more marsala. More salt? Go for it. 

Plate the scaloppine and spoon the sauce over. Garnish with rosemary sprigs and serve. 

Saute di Cavolo Nero e Ceci

Spicy sauteed kale and chickpeas

Ingredients:

 

3 large garlic cloves, chopped

1/4 c. EVOO

1 lb. lacinato (dinosaur) kale, tough middle stems removed, leaves and tender stems coarsely shredded

1 can chickpeas, rinsed and drained

1 sm. fresh hot chile, seeded and minced, or a generous pinch of dried red pepper flakes

Fine sea salt (or Kosher salt)

Directions:

 

Prep the ingredients -- a pound of kale takes longer than expected to prepare. (I started cooking leisurely around 8 and we ate around 10).

 

In a large frying pan over medium-low heat, warm the garlic in the EVOO, stirring often, until softened but not browned, 5-7 minutes. Put 1/2 of the kale in the pan, or as much that will fit without spilling. Wilt for 2 minutes and add the remaining kale.

 

Using tongs, turn the greens to coat with the garlic and oil. Cover the pan and cook until the kale is tender, 15-20 minutes.

 

Uncover and stir in the chickpeas, chile and 1/2 tsp. salt. Raise the heat to medium and saute until the chickpeas are heated through, about 5 minutes. 

 

Taste it! You may want more heat or salt. Toss in some pepper. Enjoy this dish's simplicity. 

Spaghetti & Clams

It's already March 1 and amazing to think we're less than four months away from the big move south. (Yeehaw!) 

There's still plenty to see, taste and do in Cincinnati before we move to the land of barbecue, and I've already begun savoring our soon to be elusive favorites. There will simply be no replacing our long walks to Hyde Park Square, bolo nights at Nicola's, recently discovered favorite Enoteca Emilia, evenings spent cozily cooking in our beloved little condo's even smaller kitchen, and so much more.
 

For now, here's the recipe to one of our absolute favorite weekday meals, Spaghetti & Clams. This screams comfort food to me -- likely an important tool in the "adapting to life in Texas" tool belt -- having grown up on this staple (thanks, mom & dad), and I think this may have been the meal that sealed the deal for Ryan... ;)


Spaghetti & Clams
Serves 4 -6, (or just the two of us...)

Ingredients:

3 TBS. EVOO
4 cloves of garlic, minced
4 6.5-ounce cans of chopped clams
bottle of white wine (for cooking and drinking)
1/3 c. (or so) heavy cream (healthier: 1/2 & 1/2)
dried spaghetti (we typically only use 1/2 a box for this recipe)
red pepper flakes to taste
fresh parsley, chopped
fresh grated Parmesan (Kraft does the trick in a pinch)

Directions:

Pour yourself a glass of wine. Have cheese and crackers handy. Sip & nosh.

In a large heavy skillet, heat EVOO over moderate heat and add the garlic. Saute until fragrant (don't let the garlic brown! Ick!).

Add the juice of the clams, reserving the clammies in the cans for later. Lower the heat and simmer, reducing by approximately half.  Add three or so glugs of wine (eyeballing it is fine, trust me) and desired amount of pepper flakes, and reduce again. Add the heavy cream and reduce.  

Meanwhile, cook the pasta al dente. Turn the heat under the clam sauce to (very) low and add the clams to the sauce to warm. (Carefully -- clammies get tough if they're overheated).

NOTE: Finding the right consistency for the clam sauce is a delicate task. Too thin and the flavors won't develop, too thick and it all but disappears in the pan. Shoot for having the consistency just thicker than a broth. If it appears to be getting too thick (or simply disappearing in the pan), add a little more cream and wine and let simmer to blend the flavors.

Serve the clam sauce over the pasta and garnish with fresh parsley, Parmesan and red pepper flakes to taste. The dish is best accompanied by a warm crusty bread and arugula salad, simply dressed (think lemon juice, good EVOO, salt and pepper).