Slow-Cooker Sweet and Sour Chicken

Cookbooks are a home cook's best ally.  And when you're thinking about dishes that will (ahem) indulge your giddiness to break in your recently gifted Slow Cooker, it doesn't get much better than a cookbook that mixes yummy, slow-cooked recipes into its bounty.

I knew Valerie Bertinelli's new cookbook, Valerie's Home Cooking, was a keeper the moment I got my hands on it.  Filled with beautiful, scrumptious food and drinks that usher you into her kitchen, I am excited to taste my way through its pages.  And where to start?  With an effortless home spin on classic Chinese Takeout: Slow-Cooker Sweet and Sour Chicken.

I love that my slow-cooker does virtually all of the work, and I can still enjoy a delicious home cooked meal.  I think know you'll enjoy it, too.

Happy Eating!

Slow-Cooker Sweet and Sour Chicken
Serves 4 Hands-on 30 minutes Total 4 hours

Ingredients:

2 tablespoons canola oil

8 (8-ounce) bone-in chicken thighs, skin removed

1 red bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 white onion, cut into 1-inch pieces

1⁄3 cup rice vinegar

1/4 cup ketchup

3 tablespoons soy sauce

2 tablespoons cornstarch

2 teaspoons granulated sugar

3 cups hot cooked white rice

¼ cup sliced scallions

1 tablespoon sesame seeds, toasted

 

1. Heat 1 tablespoon of the oil in a large skillet over medium-high. Add the chicken to the skillet, and cook until golden brown, 3 to 4 minutes per side. Place the chicken in a 4- to 5-quart slow cooker.

2. Heat remaining 1 tablespoon oil in the skillet. Add the bell peppers and onion; cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Add the vegetables to the slow cooker.

3. Whisk together the vinegar, ketchup, soy sauce, cornstarch, and sugar. Pour the mixture over the chicken and vegetables in the slow cooker. Cover and cook on LOW until the chicken is tender and cooked through, 3 hours and 30 minutes to 4 hours. Serve the chicken mixture over the hot cooked rice topped with the scallions and sesame seeds.

Ingredient Note:

Chicken thighs have more flavor and  are more forgiving during cooking, staying juicy.

Recipe and photos excerpted from Valerie’s Home Cooking by Valerie Bertinelli. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

The Red Rooster Cookbook: A Party, Recipes, & A Whole Lotta Inspo!

If you've been following the blog for a while, then you're likely aware of a few of my favorite things, places and people.  As things go, there's no doubting that books--particularly cookbooks--hold a dear place in my heart and food journey.  And favorite places can never be a topic without New York City being squarely on the list.

Then there's the matter of favorite people.  Over the years, we've done our fair share of highlighting the work and genius of internationally acclaimed chef, restaurateur, author and all-around-dynamo, Marcus Samuelsson.  So when the opportunity presented itself to combine all three during a recent evening of celebration, naturally I couldn't resist.  The fete was a private soiree to celebrate the launch of the Red Rooster Cookbook: The Story of Food and Hustle in Harlem.

Although it seems like only yesterday that Red Rooster opened its doors to the world, now in its sixth year, the restaurant has cemented itself on the Harlem--and New York--food and entertainment scenes for many years to come.  Like most great memories, I still recall the excitement of my first visit (a hot summer's night with faulty air-conditioning that somehow didn't matter, Questlove spinning in the basement now known as Ginny's Supper Club--music has been a staple of the venue from the very beginning--and a vibe that radiated community, pride, and, yes, a whole lotta hustle.)

Several years and visits later, that initial excitement was as palpable as ever, not only for me, but for every person who showed up to participate in this moment of celebration for Red Rooster, Chef Samulesson--and Harlem, itself.  A night to remember unfolded with words of recollection and gratitude from the founders, the local community, and well-wishers from near and far.  Exceptional music, food and ambiance rounded out the occasion in true Uptown fashion.

Back home, with my own personal copy in tow, I'm excited to take in more of the inspiration and legacy found between the pages of this cookbook.  (I already have my eye on a recipe and playlist, or two, to break it in.)  And as the Red Rooster story continues to evolve, I look forward to every delicious nuance.

Happy Eating! 

Buy the Book

Chilled Red Pepper Soup

So there I was recently--in my kitchen and trying to decide what to cook for dinner.  Oftentimes my taste for something will steer me right away, but on this occasion it wasn't happening.  So I did what any card-carrying food lover would do next--I reached for my sources of inspiration, specifically my Ottolenghi cookbook.  I hadn't cooked from it yet, so I decided that it was time that I finally break it in.

As soon as I could tear myself away from all the glorious dessert recipes (that's honestly what drew me in most when I considered buying this book), I stumbled upon a perfect, warm weather recipe--a chilled version of Red Pepper Soup.

 I'm quite the fan of Red Pepper Soup and my usual preparation, until now, had been a warm, roasted red pepper version.  But hey, it's Spring and the temperatures are rising, so a chilled fresh red pepper version sounded like the refreshing fare I especially crave this time of the year.

Peppers, herbs, aromatics, spices and seasonings combine for a beautiful puree accented with the texture of fresh vegetables stirred in at the end.  Finished off with a garnish of more fresh herbs--and my special addition of a scrumptious, flaky puff pastry crouton--rounded out this simple, yet satisfying, soup.

Happy Eating!

Chilled Red Pepper Soup
Recipe adapted from Ottolenghi The Cookbook

Ingredients:
1 large onion
3 tablespoons olive oil
8 sage leaves, finely chopped
4 large red peppers
2 bay leaves
2 teaspoons ground cumin
3/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon red pepper flakes
2 cups chicken or vegetable stock
Grated zest of 1/2 lemon
1 clove garlic, crushed
Fresh basil leaves, chopped
Fresh parsley, chopped
Puff pastry dough
1 egg

Method:
Peel the onion and chop it coarsely.  Heat the oil in a large saucepan.  Add the onion and sage and saute over medium heat for 5 minutes, until the onion is translucent.

While the onion is cooking, halve the peppers lengthwise.  Take a pepper half, remove the seeds and white flesh, and cut it into 2/3-inch/1.5 cm dice.  Set aside.

Remove the sees from the rest of the peppers, coarsely chop them, and stir into the saucepan with the onions.  Add the salt, bay leaves, cumin, sugar and red pepper flakes.  Saute for another 5 minutes.  Add the stock and bring it to a gentle simmer.  Cover the pot and cook over very low heat for 15 minutes.

Once the peppers are soft, remove the bay leaves from the soup.  While still hot, use a regular blender or an immersion blender to puree the soup until it is totally smooth.  Leave to cool down a little.

Once the soup is just warm, stir in the diced red pepper, lemon zest, and garlic.  Leave until it becomes room temperature and then refrigerate for a few hours or overnight.  Remove soup from the fridge half an hour before serving.  Stir well, taste and adjust seasoning as needed.  Sprinkle over a generous amount of chopped basil and parsley and top with a crouton.  Serve and enjoy!

Flaky Croutons
Preheat oven to 400 degrees F.

Roll out, thawed (but chilled) dough on a lightly floured surface.  Use a biscuit or cookie cutter for desired shape and cut dough into individual croutons.  

Place dough on a parchment lined baking sheet and using a fork, prick holes into the dough.  Brush with egg wash (1 egg beaten) and sprinkle with salt and pepper.

Bake in oven until golden brown on top, about 8-10 minutes.  Remove from oven, serve and enjoy! 
    

A Cook and Her Books

Now that it's Thursday, my mind is taking its initial leap towards the weekend--or rather to what to cook and eat over the weekend.  I suppose I foster similar notions throughout the week to some degree or another, but with the bit of extra time and leisure typically afforded at the week's wind down, I allow myself to ponder more.

Grabbing vintage cooking magazines, searching my favorite digital sources (like this app I discovered), flipping through current subscriptions and my own over-stuffed recipe book from my 'print everything' streak of days gone by, all offer the inspiration that I've come to rely upon.  But what truly gets me going and planning and, yes, possibly salivating, most of all are my books--my treasured (and growing) collection of cookbooks.

I've always been a lover of books and the written word.  And when my love for food and cooking emerged, that affinity naturally carried over to cookbooks.  Although they're not novels or memoirs or the like, they are lively and beautiful and motivating.  I curl up with them in bed and take sheer pleasure out of the decadence between their pages.  With no formal culinary education to tout, my cookbooks (along with all of my other sources of cooking knowledge and inspiration) remain my most beloved culinary tutor.

While I may never cook my way through every recipe I've amassed, the possibility alone thrills me.  And that's simply because this cook loves her books--and wouldn't have it any other way.

Happy Eating!

Reflections of Spain & Spice-Roasted Chickpeas

My curiosity and eventual love for Spanish culture and cuisine began relatively early in life, as I studied the Spanish language under the brilliant and creative tutelage of my high school Spanish teacher, Senora 'S.'.  A few years beyond, then in the final stride of my undergraduate studies, and more engrossed in the language and culture than ever, I decided that I wanted to complete the studies for my Spanish minor in the "motherland" herself, Spain.  

My arrival in Spain for a summer of study and exploration was the authentic immersion into the culture, people and food that I had long desired.  Starting south in Andalusia and landing close to center in Madrid (where I lived and studied throughout my time there), I also relished the frequent day trips and unveiling of such gems as Sevilla, Avila, Granada and Salamanca.  

Equally as thrilling were the cultural dalliances gained from everything from riding the crowded metro; to afternoon siestas; to attending a bullfight; to touring museums (who can forget the Prado?!), gorgeous churches, cathedrals and Spanish architecture; to watching Spanish movies; to shopping for Majorca pearls for my mom; to idyllic beaches and boat rides, and so much more.  I shared my days and nights with a wonderful cast of fellow students-turned-friends, and learned immensely from Senor 'M.', a true Spanish gentleman and professor, who led our charge.

And then there was the food.  It was then and there that I discovered authentic delicacies such as Paella and tapas and extra virgin olive oil and red wine vinegar dressed salads and espresso (to my late-night studying chagrin) and all the potatoes and pork that I care to remember--a byproduct of the study abroad life at its finest, no doubt.  

Several years ago, I happened upon a cookbook that took me back to my beautiful memories of that earlier time and reintroduced me to the flavors of the Spanish kitchen.  As I explored the pages, I discovered what has become one of my favorite quick and easy bites--the Spanish tapa known as roasted chickpeas (Garbanzos Tostados).  In the book, author Elisabeth Luard shares how these are sold hot from the roasting pan in the villages of Andalusia and are known as the "poor man's salted almond".  

I began roasting my own and love adding spice and seasoning blends to round out a flavorful, scrumptious bite--perfect for snacking, as a tapa, atop salads, or any way you like them.  I like to roast them at a higher heat for a shorter interval than the author's recipe, but the result is ultimately the same: crispy, nutty, delectable nibbles.  

And when I'm back in Andalusia next, I'll be on the lookout for those roasting pans.

Happy Eating!

Spice-Roasted Chickpeas

printable recipe  

Ingredients:
1 can of chickpeas, rinsed, drained and patted dry
Olive oil
Kosher Salt
Freshly ground black pepper
Cajun seasoning blend (or other preferred spice seasoning blend)

Method:
Preheat oven to 400 F.
Pour chickpeas onto a baking sheet.  Drizzle with the olive oil and season with salt, pepper and seasoning blend, to taste. (Cook's Tip: If using a pre-blended spice mix, go sparingly on the salt.  Many blends contain sufficient salt.)  Toss together to mix and coat the beans.  

Roast for 20 to 25 minutes, or until crispy and golden.  Dust with a light sprinkling of the spice blend to finish.  Serve and enjoy!


    

Link Love: Fall Comfort {Recipes, Getaways, Decor + More}

Photo Credit: Gourmet.com

I happen to love the time of year that is Fall.  With the crisp, cooler temperatures, beautiful foliage, heartier cuisine, high-intensity sports action (aka football), and more, what's not to love?!  And with all the reflections of the Fall season in the air--and on the web--currently, I want to share a few of my favorite Fall comforts.

From scrumptious recipes, to travel getaways, to seasonal decor, and delicious reads, Fall is to be celebrated and relished! 

So here's to the season...and to Happy Eating!

Warm and cozy has never tasted better than Short Ribs Braised in Red Wine (Epicurious.com)

Want a great weekend (or longer) getaway that will surround you with the beauty of Fall, opulence and more?  Then consider a trip to America's largest home, the Biltmore Estate. (Biltmore.com)

Bring elements of Fall into your living space with beautiful centerpieces and entertaining essentials (potterybarn.com)

Curl up with a good (cook)book or two and turn up the heat in your kitchen! (foodrepublic.com)

Tastes of Paris: A Cookbook Curated Experience

If you've ever been to Paris, or have plans of going someday, then you can attest to the beautiful--and delicious--experiences that await throughout the City of Light.

My last visit was especially unforgettable, thanks in no small part to the delectable and enchanting shops, stores, food, people and memories I experienced--as curated by one of my favorite cookbooks, of all things!  

Discover how my journey unfolded, along with some gems for when you go, in my latest post on Travelista TV and garner your own dose of food and travel inspiration!

Happy Eating!

The Ultimate Berry Trifle

"This is a showstopping dessert that practically makes itself." Those are the words used to introduce this dessert in Tyler Florence's cookbook, Tyler's Ultimate (a gem in my cookbook collection), setting the reader's expectations for a treat that is unforgettable.  And from the first time I made it years ago until now, I can attest that it's no exaggeration of terms.

My enthusiasm for this dessert, first and foremost, and as it is with all the recipes I return to again and again, is its absolute scrumptious taste.  Like in the mouth-watering, can't wait to take another bite kind.  A mixed berry trifle, it showcases three of Summer's star berries at their peak, and combined with luscious cake and lemon cream, every bite is a mingling of sweet and slightly tart flavors that sing in your mouth.  And I'm not exaggerating.

Another reason this dessert is so stellar is because of the ease with which it comes together.  Trifles lend themselves to an assembly of ingredients, without any heavy lifting.  And when it comes to producing a showstopping dessert, that's rare (and golden).  

Macerating the berries with a little sugar and lemon juice and whipping up sweetened cream and combining with lemon curd to make a scrumptious lemon cream is as complicated as it gets.  So, not complicated at all, really.  The result is a beautiful, layered medley of cream, cake and berries--the ultimate in good eats. 

Happy Eating!

Recipe: The Ultimate Berry Trifle

Bookshelf: The Thanksgiving Table

Thanksgiving.  As the undisputed biggest cooking day of the year, it's no wonder that cooks everywhere seek out the best advice, tips and inspiration for making their special meal nothing short of fabulous.  And to offer some assistance with this quest, I'm highlighting a few notable cookbooks that will serve you well for your Thanksgiving table--and beyond.

From former New York Times restaurant critic, Sam Sifton, comes A-Z instruction and inspiration on cooking Thanksgiving and cooking it well!

Thanksgiving is all about the classics--the familiar, comforting dishes passed down from generation to generation.  Amanda Hesser's tome of classics are fitting for every day eats and special occasions alike, making The Essential New York Times Cook Book a superb reference for Thanksgiving.

If there was ever a food authority who consistently dishes delectable and home chef friendly recipes, it would be my food icon, Ina Garten (aka the Barefoot Contessa).  And just in time for Thanksgiving, Ina's newest cookbook promises the same FoolProof offerings that will make you the superstar of your kitchen.

So, here's to joyous, scrumptious cooking for Thanksgiving (and beyond)...and always to Happy Eating!

Happy Birthday, Julia Child!

You may have heard by now that today marks (what would have been) the 100th birthday of the incomparable food icon, Julia Child.  Incidentally, today is also a special day for D.M.R. Fine Foods, as we celebrate our 2nd blogiversary!  And we're honored to share such a special date with a woman who taught Americans how to cook and embrace food in new and exciting ways.

Like countless others, I possess the treasure, "Mastering the Art of French Cooking, The 40th Anniversary Edition" in my cookbook collection.  Of it she says, "it's for both seasoned cooks and beginners who love good food..." And in recent years, I've loved watching the repeats of her original cooking shows where I soak up the wit, humor, personality and, of course, the cooking prowess, of this remarkable food pioneer. 

 

Julia gave us the delightful gift of food--not only French food--but the world of food.  And it's a gift that keeps on giving, generation after generation.

PBS has long brought the 'world of Julia' to the American public, and in honor of her 100th birthday, they've amassed a wealth of recipes, video footage, tributes and more!  So join in on the fun, make a yummy recipe and celebrate an unforgettable woman--who happened to love food!

Happy Eating and Happy Birthday, Julia Child!