French Onion Soup Pizza

French onion soup is one of my long term favorite foods. Even when I was picky, this was one of my go to restaurant orders. It's a little trickier to make in my kitchen due to an old and scary broiler so when I saw this recipe for french onion soup pizza, I was game. This was great as dinner but would be just as good/better cut into smaller slices as an appetizer.

I had originally intended to buy pre-made pizza dough from Trader Joe's or even Safeway. Now that we have a hand mixer with a dough attachment though, I decided to tackle my first yeast experiment. I associate yeast with baking, and baking scares me. 

It's alive!

It rose! All that stress for nothing. I think with a little more practice I could actually make a pretty tasty dough. I had all the ingredients for it in my kitchen already (minus the yeast, but that's cheap), and all I needed to do was follow the instructions on the package. I did this first to give my dough the maximum amount of time to rise.

Next up were the onions. While caramelizing this amount of onions takes a while, it's extremely low maintenance and requires little actual work.

Chop

Throw in a pot

Stir every once in a while

The onions took a little over an hour to really caramelize. Just leave them on medium low heat for an hour or so, stirring occasionally. This also gives the dough plenty of time to rise and you time to do productive things like watch The Bachelor and/or paint your nails.

Once the dough has doubled in size and the onions are nice and brown, assemble on an oiled baking sheet and bake. Don't forget to chop some fresh chives over the whole thing at the end.

Boom

French Onion Soup Pizza
Serves 5-6 as dinner


Ingredients:

For the Crust:
1½ cups warm water
1 tablespoon maple syrup
1 packet instant dry yeast
1 cup whole wheat flour
2 cups all-purpose flour
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt

For the Topping:
2 tablespoons olive oil
2 pounds onions, sliced
3 tablespoons sugar
¼ cup worcestershire sauce
½ cup red wine
2 tablespoons sherry vinegar (I used red wine vinegar, but sherry would be best.)
1 pound gruyere, shredded
freshly snipped chives (for garnish)

Directions:

For the Crust:
Combine the warm water and maple syrup. Sprinkle the yeast onto the sweet water and swirl to combine. Allow it to proof. Add the flours and incorporate on low speed with the dough hook. Add the salt and olive oil. Place dough in a large, oiled bowl. Coat the surface with additional olive oil, and cover with a damp towel. Set in a warm place to rise, 45 minutes to several hours.

For the Topping:
Heat the first six ingredients in a heavy pot, on medium low heat, for one hour, stirring occasionally. Preheat the oven to 550 degrees.

Once the dough has doubled in size, flatten it onto an oiled half-sheet pan. Working quickly to avoid the dough rising again, spread the caramelized onions evenly on the dough, and top with shredded gruyere. Bake for 15-20 minutes.

Top with freshly snipped chives and truffle oil if you have it.


[Recipe adapted from Yin Mom, Yang Mom]

Brussel Sprout and Gouda Grilled Cheese with Balsamic Syrup

I don't normally feel like recipes for salads or sandwiches are necessary. That is unless they have some creative element I hadn't considered before - a special condiment, bread choice, or anything else to hook me. I love brussel sprouts, and when I saw one of my favorite food blogs put up this recipe for a grilled cheese with brussels, I knew it was next up on my to-do list.

Why didn't I think of this before?

This sandwich combines some of my favorite elements: butter, gouda, shaved brussel sprouts and balsamic vinegar. It's also a classic example of me justifying grilled cheese as a healthy food choice with the addition of some veggies.

I may or may not have made this twice this week already. Just don't forget my new favorite chip (and that's saying something), Cape Cod Waffle Cut Chips.

Brussel Sprout and Gouda Grilled Cheese with Balsamic Syrup

Makes 4 sandwiches

Ingredients:

1/2 pound brussels sprouts, stems removed and chopped or shredded

2 tablespoons olive oil

2 garlic cloves, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup balsamic vinegar

12 ounces of gouda cheese, sliced or shredded

8 slices whole grain bread

softened butter for spreading

Directions:

Heat a large skillet oven medium heat and add olive oil. Toss in shredded brussel sprouts and garlic with salt and pepper, tossing to coat. Cook until wilted and golden, stirring occasionally, about 5-6 minutes. Remove sprouts from the skillet and place them in a bowl.

Add vinegar to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat.

Heat the same skillet over medium-low heat. Butter the outsides of every bread slice, then layer the sandwiches with cheese, the brussel sprouts, a drizzle of balsamic glaze and more cheese. Top off with a slice of bread, buttered-side up. Cook until each side is golden and crisp and cheese is melted, then gently flip and do the same.

[Recipe adapted from How Sweet It Is]

Korean Short Rib Lettuce Tacos with Asian Slaw

I had the day off from work yesterday and decided many treats were in order. Since I had more free time on my hands than usual, it felt like a slow cooker kind of day. I love the slow cooker but rarely have the time for it after work.

No words...

I go nuts over short ribs whenever I see them on a menu but have never had the courage or time to try them myself. Stupid. These were one of the best things I've ever made and surprisingly easy. The key to cooking short ribs is low and slow so a crock pot is ideal.

Literally dump your ribs and sauce in the pot and forget about it for 6 hours. You'll need to flip them a few times during the cooking process to make sure all sides get coated in sauce. I can handle that.

While the ribs are cooking, make the slaw. It's better if you let it sit for several hours, but just make sure to add the toasted sesame seeds right at the end.

Once the ribs are falling off the bone (mine took 5 1/2 - 6 hours), discard the bones, and remove the meat to the refrigerator to cool. Skim the fat off the top of your sauce, and continue to cook until thickened. Shred the cooled ribs with two forks or by hand, removing the excess fat, and add back to the sauce to cook for 20 minutes.

**A very important note about fat: While the best flavor of the short ribs comes from the fat, I found that even skimming the fat off the sauce wasn't quite enough. Next time, I'll remove some of the fat from the ribs before cooking. 

Korean Short Rib Lettuce Tacos with Asian Slaw

Serves 5-6  

Ingredients:

Ribs:

5 cloves garlic, minced

1 1/2 inches of fresh ginger, peeled and minced or grated

3/4 cup reduced sodium soy sauce

1/2 cup + 3 tbsp brown sugar

1/3 cup rice wine vinegar 

2 tbsp sesame oil

1 tsp red pepper flakes

3 lbs beef short ribs

Slaw:

1 tsp. rice vinegar

1/2 tsp sugar

Pinch of salt

1/4 of a large onion - very thinly sliced

2 large carrots, peeled then "sliced" into long thin strips with your peeler

1 pinch red pepper flakes

1 handful cilantro, chopped

1 tsp or drizzle sesame oil

1 sqeeze lime juice (about 1 tsp)

1/2 tsp fresh ginger, FINELY minced or grated

2 tbsp toasted sesame seeds

Rice Pilaf:

1/2 tbsp. vegetable oil

1 clove garlic, minced

1/2 inch fresh ginger, peeled and minced

1/3 cup onion, minced

1/2 cup rice

1 cup water

2 tbsp reduced sodium soy sauce

lime juice

Directions:

For the Ribs:

Mix garlic, ginger, soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes.

Place ribs in a greased crock pot, and pour sauce over ribs. Turn crock pot on low heat. Cover with a lid, and cook for 6 hours, moving the ribs around 2 or 3 times so that they all get a turn being immersed in the sauce.

When the time is up and meat is fork tender, remove meat from pot and discard bones. Place meat in the fridge to chill to touch.

Meanwhile, skim fat off the top of the sauce. Simmer in the crock pot until thickened (about 25 mins).

Once meat is cool to touch, pull apart with your fingers or with 2 forks. Pour shredded meat back into crock pot with sauce to reheat for about 20 mins. 

For the Slaw:

(To toast the sesame seeds, heat a small pan over medium heat. Add the sesame seeds and stir for about 4 mins. until golden brown and aromatic. Remove immediately and set aside.)

In a small bowl, mix together the vinegar, sugar, and salt. Add the sliced onions to the mixture and let sit for about 15 mins. to pickle & sweeten the onions.

Pour onions & mixture into a medium bowl. Add carrot pieces. Gently stir in your red pepper flakes, cilantro, sesame oil, lime juice, and ginger.

Reserve toasted sesame seeds until JUST before serving so they retain their crunch. Can be made a few hours ahead of time and kept in the fridge, sans sesame seeds.

Rice Pilaf:

In a pot, heat the oil over medium heat. Saute garlic, ginger, and onions for 3-5 minutes or until starting to soften. Add rice, stir to toast the rice for about 2 more minutes. Add the water and bring to a boil. Reduce heat. Cover and simmer for about 30 minutes until water is absorbed and rice is tender. Stir in soy sauce and lime juice to taste.

[Recipe adapted from Carpe Season]

Simple Brussel Sprout Salad

I'm not huge on salads. I'll make them every once in a while at home when I'm in need of some greens but would rarely order them out. Why would I when there are so many treatier options on every menu? 

Wednesday was a salad kind of night. Post-Mardi Gras feast and pre-Valentine's, I knew I needed to get familiar with some veggies. In order for me to eat and actually enjoy a salad, I need to incorporate some treats so I don't feel hungry in two hours. I love brussel sprouts so this is where it all started. 

BIG brussels

Cheese is also crucial, but don't overdo it! That will ruin the whole point of the salad. I made this as a side salad for some veggie and tortellini soup that Annie made, but add a protein like some bacon, and this salad could become a meal. Bacon and bussels are the new PB&J.

Simple Brussel Sprout Salad

Serves 1 

Ingredients:

1/4 lb brussel sprouts (about 4 large), shredded

Handful of pine nuts

1 tbsp pecorino romano

3 tsbp good EVOO (I used a Tuscan herb blend.)

1 tbsp red wine vinegar

Juice from 1/2 lemon

1 tsp dijon mustard

crumbled bacon (optional)

Directions:

Remove outer leaves from the brussel sprouts and rinse. Using a mandolin or sharp knife, shred the brussel sprouts and set aside. Meanwhile, toast the pine nuts in a pan over low heat for a couple minutes. These will burn very quickly so keep an eye on them!

Mix together your dressing ingredients until fully incorporated. I like to make dressing in a small jar or tupperware. Just put the lid on and shake.

Toss brussels with dressing, and top with pine nuts and cheese. Add some bacon if you're feeling crazy, and dig in!

Fat Tuesday Jambalaya

What a great week for holidays. I love celebrating for any reason so Mardi Gras and Valentine's Day in one week is good news for me. Added bonus: both holidays center around food (at least in my book). I have never tried to make jambalaya before, and to be honest, it kind of intimidated me. I thought it was like chili where everyone has their fave recipe, which requires hours of cook time. False. With a little help from my girl Martha, I whipped up a quick and authentic tasting jambalaya. I'm not claiming to be John Besh, but it was delicious.

Healthy?

Start by seasoning your chicken breasts with salt and pepper and heating the oil in a large, heavy-bottomed pot. Don't be scared by the amount of oil. You're basically poaching the chicken breasts and using the leftover oil for your veggies. Yum. While the chicken is cooking, cut the veggies.

Magic

Remove the chicken breasts from the pot, and cut into bite-sized chunks. Add the veggies, sausage and garlic to the pot (specific cooking times below). If you have never used a garlic mincer it will save your life. The pre-minced stuff in the jar just doesn't do it for me and getting such a fine texture chopping by hand is exhausting. Problem solved.

Starting to smell gooood

Stir in the stock, Old Bay, tomatoes and water, and bring to a boil. Add the rice and chicken, simmer for a little bit, and remove from the heat. Martha said you 

should have jambalaya in 30-35 minutes, but I found my rice took closer to an hour to cook all the way. Just keep an eye on it.

Voila!

Fat Tuesday Jambalaya
Serves 4

Ingredients:

• 1/4 cup olive oil

• 1 pound boneless, skinless chicken breast halves

• Coarse salt and freshly ground pepper

• 3 celery stalks, finely chopped

• 1 medium onion, finely chopped

• 1 green bell pepper, stemmed, seeded, and finely chopped

• 1 pound andouille sausage, cut into 1/2-inch pieces

• 2 garlic cloves, minced

• 2 cups low-sodium chicken stock

• 3/4 teaspoon Old Bay seasoning

• 1 can (14 ounces) crushed tomatoes with juice

• 1 cup long-grain rice
• 
  

Directions:

Heat oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.

Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 5 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 45 to 60 minutes. Season with salt, pepper and hot sauce of your choice.

[Recipe adapted from Martha Stewart]

Don't forget the dessert!

Richmond Restaurant Rave: Edo's Squid

Like I said, I didn't skimp on the treats this weekend. I only went to Richmond for Saturday night and ended up with two postable stories. It didn't matter that the Superbowl was on Sunday and I'd probably be eating massive amounts of treats.

Basil's been talking about Edo's Squid for a while and decided this weekend was finally the time to pull the trigger and make a res. By the time we got there at 8 p.m. (late dinner for Richmond), the place was packed. Even though we had a reservation, we still waited about 15 minutes because it was just that busy. It was very dimly lit with simple decor like a paper menu on the wall announcing the specials. Nothing trendy about it, which I liked.

My only real problem of the night was that they were out of all of the fish specials. Maybe that's because we got there on the "later" side of dinner? No rockfish, branzino, monkfish or snapper. Lame. I wasn't really in the mood for a heavy pasta, but you don't have to twist my arm too hard to cave.

I settled on the sausage, ricotta and broccoli rabe with spaghetti. Even though this is the opposite of what I was leaning towards with the fish, it was awesome. The cheesy and spicy tomato sauce worked great with the perfectly cooked pasta. And my portion was HUGE.

No frills. Just carbs.

Basil got the more adventurous squid genovese spaghetti, which seemed appropriate at a place with squid in the name. It was much prettier and lighter than my dish (no surprise), but definitely tasty. The calamari tasted very fresh and the caramelized onions, garlic, pine nuts and white wine broth worked really well together. Basically, I'm a sucker for anything with caramelized onions.

"Simple but delectable."

All-in-all, this is a great simple spot for dinner in Richmond. Very filling and extremely reasonably priced especially considering the portion sizes - to-go boxes were necessary. I need to try its sister restaurant Mamma Zu and see how they compare, but I'd definitely come back here if I was craving Italian.

They are so simple they don't even have a website. But check out Yelp for pictures and other reviews.

Restaurant Rave: Estadio

Treat yo self

This was a big food weekend for me. As I've said here before, weekends are for treats. When Annie suggested we go to Estadio on Friday, I was game. I've been wanting to try this place for over a year but have never gotten around to it since they don't take reservations. Plus, I've had a mild tapas obsession after going to Tia Pol in New York this fall. While I still think Tia Pol wins, this is definitely the best tapas place I've been to in the District.

Since we had no other plans, we were fully expecting and fine with a longer wait. The atmosphere of Estadio is busy and fun so the wait seemed like nothing. We waited for about 30 minutes at the bar drinking sangria and watching the plates come out of the kitchen. We needed some inspiration! The red and white sangrias were delicious, but red was my favorite. This one had hints of lime and mint that were a nice surprise. We moved on to the sparkling cocktails next - tequila, grapefruit, Cava and rosemary. Yum! We didn't go wrong with any of the drinks.

Now onto the best part. The food. We got five dishes to split (six if you count the pinxtos), which was plenty. First out were the pinxtos, which is literally a skewered bite of layered ingredients. We got the chorizo, manchego and pistachio crusted quince. I wanted six more of these, and they were the perfect way to start off.

Pinxtos with grapefruit cocktail in the background

My favorite thing was the brussel sprouts. I love brussels and have had my fair share, but these were the best I've eaten (better than Ardeo+Bardeo!). As Annie said, there was nothing healthy about them. Crispy-fried and topped with currants, caramelized onions and spicy pine nuts, this dish had a flavor combo that sung. The sweetness of the currants and onions with the spiciness of the pine nuts followed by a splash of vinegar worked perfectly.

The sauteed shrimp with garlic, parsley and lemon is a standard dish for a tapas restaurant. The shrimp were perfectly cooked, and the oil was great to dip the bread in even if a little too lemony for my taste.

Brussels and Shrimp 

The second biggest hit of the night after the brussels was the beef carpaccio montadito. This open faced sandwich seemed so simple that I was hesitant when Annie suggested it. I was so wrong. The thin slices of beef were layered on the toasty, buttery, garlicky baguette and seared lightly on the outside. It was served with arugula and aioli. Can you tell by now I'm a fan of aioli mayo?

I would like this for lunch every day. Thanks.

The patatas bravas were my idea since they're such a staple Spanish item. The ones I had at Tia Pol were life changing. These were delicious and from what Annie said, possibly more authentic than the Tia Pol ones. The change here was the addition of tomato sauce into the mix with the aioli. Tasty but not my favorite dish of the night or rendition of patatas bravas.

The Spanish version of french fries.

Finally, the scallops and cauliflower arrived. I discovered my love for scallops about a year ago and try to order them as much as possible now. These were cooked to perfection, but the overall dish lacked a little something. It was pretty forgettable.

Ehhhhh

Overall, the drinks, atmosphere and food will keep Estadio in my brain. I definitely will be going back and trying new dishes and sticking to a few favorites. I suggest you do the same.

http://estadio-dc.com/ 

Soup Sundays: White Chicken Chili

Lotssss of soup!

I'll admit that I didn't make this for the Super Bowl last night. I should have. This white chicken chili would have added some much needed veggies to our spread and left me not feeling like I was going to explode.

This was made a while back on a Soup Sunday. To explain, I've been finding myself making lots of soup on winter Sundays (sometimes Soup Mondays if I'm being lazy) especially with the addition of the slow cooker and blender to our tiny kitchen. Since I'm huge on leftovers, I love making a big batch that I can bring to work for lunch for the rest of the week or freeze for a quick meal later.

Sunday nights are generally when the scarys kick in. My anxiety will be through the roof due to poor food and lifestyle decisions made over the last couple days. One way to fix this is to eat a healthy meal. I rarely use cream or thickeners in soups so they are a healthy way for me to pack in the veggies.

Try this for your next binge weekend detox.

To calm your Sunday Scarys

White Chicken Chili

Serves 4-6

Ingredients:

2 tablespoons olive oil

1 large onion, chopped

4 garlic cloves, minced

2 pounds ground chicken

1 teaspoon salt, plus more for seasoning

2 tablespoons ground cumin

1 tablespoon dried oregano

2 teaspoons chili powder

3 tablespoons flour

2 (15-ounce cans) cannellini or other white beans, rinsed and drained

1 pound frozen kale, thawed

11/2 cups frozen corn, thawed

4 cups low-sodium chicken stock

1/4 teaspoon crushed red pepper flakes

Freshly ground black pepper for seasoning

Greek yogurt, your hot sauce of choice and grated white cheddar for serving.

Directions:

In a large heavy-bottomed saucepan, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. 

Add the ground chicken, 1 teaspoon salt, cumin, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, kale, corn, and chicken stock. 

Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for at least an hour (two would be better!) until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

Serve with dollops of Greek yogurt, shredded cheddar and hot sauce (I used chipotle).

[Recipe adapted from Giada De Laurentiis' White Bean and Chicken Chili]

Chorizo Enchiladas

Since it gets dark so quickly these days, the last thing I want to do after I get home from work is go to the store and chef something up. So when the mood strikes me I have to take advantage and cook up a big batch of something to last me throughout the week (more to come on Soup Sundays). I'm a huge leftovers fan especially when it comes to bringing lunch to work.

One of my go-to's has become enchiladas. I blame this on my dad who makes some form of this every couple weeks. They're so versatile and easy. Once you get the basic flow of the recipe down you can change up your meat, veggies, cheese and sauce based on what's in your fridge. 

Even though I might be making a stretch here, I'd venture to call them healthy since it's much better for you than any dirty Tex-Mex spot - not knocking them because I've been known to dabble. I just can't consciously put as much cheese or sour cream (I'm not ruling out cream cheese either) on these bad boys as somewhere like "El Rodeo."

And I don't need to sell you on Chorizo, because, duh. 

Chorizo Enchiladas with Tomatillo Sauce

Serves 3

Ingredients:

3-4 Chorizo sausages, casings removed

1/2 onion, sliced

2 jalapenos, seeded and cut into strips

Jack cheese cut into thin strips

6 whole wheat tortillas

1/2 can of Trader Joe's Tomatillo Sauce (call me Sandra Lee)

Avocado and Greek yogurt for serving

Directions:

Heat medium skillet over medium heat. Pinch casing-free chorizo into smaller pieces and add to the skillet. There's enough fat and flavor in these to not need oil or spices. Heat until cooked through, about 4-5 minutes. Remove from pan and set aside on paper towel. 

In the same pan, add the onions directly to the chorizo grease. I'm big on minimal cleanup, and I just think of this as a much more flavorful olive oil. Cook until soft.

I like to add some of the tomatillo sauce into the skillet once the veggies are removed, and heat it up a little. Let each tortilla cook in this individually for about 15 seconds on eat side to seal some flavor in there and soften it up to make it easier to roll (secret of the pros). 

After letting the tortillas simmer, add in some onion, one strip of jalapeno, one strip of cheese and top with chorizo. Roll these tightly and place seam side down in a greased baking dish. I usually put too much filling in and end up with fat enchiladas so could only fit six in the dish. Top your finished product with the rest of the sauce and dot with cheese. 

Bake at 350 for 15 minutes or until the cheese is melted. Serve with avocado slices and Greek yogurt.

Whatever, avocados are healthy fats.

Restaurant Rave: Rappahannock Oyster Bar

Whoa. This is my new fave spot. It's the only true "restaurant" tucked into Union Market's busy indoor marketplace. In case you haven't been yet (which you should), Union Market is in a part of DC I would never really venture otherwise - think upper northeast. It's full of specialty (aka trendy) vendors from butcher shops and seafood counters to spice and cheese distributors. Even DC's most famous food trucks have spaces here. 

I say "restaurant" because it's similar to one of the food stalls. It's not closed off or separate in any way. However, there are tables (communal and more private) with waitresses, but I would suggest sitting at their massive bar. I went in the winter, but I would imagine the walls open up to create some outdoor dining in the nicer months, which would be so crucial.

Since this place is known for oysters, we had to do it. Normally I'm not a huge raw oyster person, but I went for it. We tried the Rappahannock River Oysters (duh), the Olde Salts and the Stingrays. All were delish. I also wanted to try the grilled oysters because I wasn't so sure how I'd take to the raw ones. The buttery sauce that goes with these is drinkable (I ate these too fast so no pics).

Rappahannock, Olde Salt and Stingray Oysters

For the mains, I went out on a limb and got the Lamb and Clams. I don't usually like lamb or clams, but when I saw this bowl of delicious broth with crusty, buttery baguette, I was sold. This was the best thing I haven eaten in DC (similar recipe found here). I can't even describe so just see for yourself.

Yes, that's aioli mayo on top.

Finally, there was the crabcake. Not to be outdone by the Lamb and Clams because it was one of the top two crabcakes I've ever had the pleasure of eating (My mom holds #1). Mostly meaty, not much breading and just enough mayo. The tarter sauce on top was on point, and the slaw underneath was so interesting with capers and celery. And it was HUGE. And only $14.

Mayo on mayo on mayo

In short, you have to go here, and please take me with you. They just opened a new spot in Richmond, which I will be trying soon.

http://www.rroysters.com/