Category Archives: Improvisation Friendly

Kitchen Sink Black Bean and Ham Soup

Posted on by January 26, 2015

When it comes to using up leftover Easter Ham, it doesn’t get much better, or much easier than Kitchen Sink Black Bean and Ham Soup. And I got to run down some of the odds and ends I’d stashed in my freezer. That’s not to say that this improvised cooking project didn’t require a little creativity and flexibility. In one of my previous lives, I was a high school English teacher, and I taught Steinbeck’s Of Mice and Men. To introduce the book, I’d always start with Robert Burns poem, To a Mouse, on Turning Her Up in Her Nest with the Plough. I often quote from his beautiful poem, (from which Of Mice and Men takes its name) when things don’t work out as I’ve expected. In my terrible Scottish accent I say, “The best-laid schemes o’ mice an’ men Gang aft agley.” That phrase inspired a whole category of recipes I call “Gang aft agley” and it includes Beet Gnocchi, an amazing artichoke tale you can read all about before making Artichoke and Preserved Lemon Soup and to a lesser degree, this Kitchen Sink Black Bean and Ham Soup. I started in the crockpot, but I didn’t end … Continue reading →

Rhubarb Coffee Cake with Crumb Topping

Posted on by February 12, 2015

After you’ve got your guests settled in with a Pamplemosa, it’s time to bring out the Rhubarb Coffee Cake with Crumb Topping to keep them happy while the rest of Easter Brunch heats up. This is my go-to coffee cake- sort of. The truth is I’m a kitchen-sinker when it comes to lots of classics, so while this is a good framework for how I make coffeecake, there’s lots of ingredients I substitute in and out based on what’s in the fridge and what’s in season. Yogurt, sour cream, creme fraiche, even ricotta all work for the sour cream and I sub them in whilly nilly. And I have to admit that every since I made it with ricotta last spring… Oh man. So good. And that’s not all that changes. I make it with different fruit throughout the year, and tweak the spices. Sometime I make blueberry with lemon or orange zest and cardamom. I make fresh peach in the summer, or frozen sour cherries in the winter, but I think best of all, is the when rhubarb is in season. There’s something about the Rhubarb Coffee Cake with Crumb Topping that has my guests begging for the recipe. … Continue reading →

Challah French Toast

Posted on by February 12, 2015

What’s the big deal with Challah French Toast? Why would I be so specific about the bread? There are few breads better suited to French toast than challah. It’s tender and rich and super willing to hold lots and lots of egg batter. To made it extra special, I load my batter with orange zest and even add a little extra sugar to created a brûléed custard effect that is reminiscent of crème brûlée. Then I smother it in fresh berries and maybe even some type of cream. Whipped cream when I’m in the mood to be decadent, yogurt when I’m trying to be a little healthy, or Coeur a la crème for when I’m going all out (or I have some leftover). And this time of year, when it’s cold and hearty breakfast feels justified (or anytime I ask Marc what he’d like me to make, be it breakfast, lunch or dinner) Challah French Toast hits the spot. Sometimes Marc even goes so far as to come home from work with a loaf of fresh challah, and then, I know it’s gonna be a French Toast weekend. Make this fabulous Challah French Toast and I bet you’ll not only … Continue reading →

Ginger Snap Eggnog Ice Cream Sandwich

Posted on by October 25, 2014

Part of keeping my house well-stocked with things like the ingredients for Ginger Snap Eggnog Ice Cream Sandwich is about my serious love for house guests. I can invite people over at the last second with confidence knowing there will be the makings of a delicious meal somewhere in the depths of my pantry. Last weekend, it was Ginger Snap Eggnog Ice Cream Sandwiches. If you haven’t had Jeni’s ice cream, well, be on the lookout, because this stuff is seriously good. This year for her holiday flavors, she made Middle West Whiskey Eggnog. I just found the last of it in the freezer over the weekend. And fortunately, I also had a few gingersnap cookies lying around as well. Needless to say, this Ginger Snap Eggnog Ice Cream Sandwich made for one of the easiest and best desserts ever to be made at the very last minute. The guests were impressed and it took me no time at all. Ginger Snaps Eggnog Ice cream Let the ice cream soften for a minute or two. Scoop a generous ball onto a cookie. Top with another cookie. Voila! You can have guests assemble their own, or make them ahead and store them … Continue reading →

Cherry Lime Scones, Heart-shaped for Valentine’s

Posted on by February 13, 2015

Cherry Lime Scones, Heart-shaped for Valentine’s are a big deal in our house. I’m not the earliest of risers, and Marc eats breakfast immediately upon waking, so cooking brunch or breakfast for him is a rare thing. It’s really a guests thing. Complicating matters, Marc’s favorite meal of the day is breakfast. So, the best Valentine’s gift I give Marc is usually a labor of love in the form of breakfast- bright and early, just the way he likes it. This is my favorite scone recipe. It comes out perfectly every time, and it offers lots of room for changing up the flavors. And variety is the spice of life you know. My favorite combination is cherry and Meyer lemon, but who wants the same flavor every time? Be bold and experiment so you can state your favorite with confidence as well. When you’re pairing the dried fruit and citrus, as a rule of thumb, think about pairing a more tart with a more sweet. Cranberry with orange, cherry with lemon. But it doesn’t have to be that way. Blueberry with tangerine is awesome. And I haven’t even tried a grapefruit pairing yet. But today, since I was making them … Continue reading →

Pretzel Peanut Brownie Bites

Posted on by January 18, 2015

Now I’m not going to lie and tell you I always make box brownies, or even that I think these Pretzel Peanut Brownie Bites are the best brownies I make. But, sometimes you have enough going on, or you’re working really hard making one of the other dishes. Or you ran late, or what you planned to make didn’t come out well. For all of those occasions, you need a recipe like this. These little Pretzel Peanut Brownie Bites are cute, satisfying and so quick you can make them at the last second. I like to use low-fat brownie mix, like no pudge fudge for these. Since you’re adding the espresso powder and the topping, you won’t miss the extra calories, but any brand works just fine. The tiny size of the Pretzel Peanut Brownie Bites makes them perfect for parties. And their playful peanut and pretzel topping just screams Super Bowl party. It’s really fun to use this recipe when baking with kids too, because it’s really quick, which is perfect for their short attention spans, but still includes cracking an egg, every kid’s favorite kitchen task, and includes sprinkling on the crunchy toppings. Finally, these Pretzel Peanut Brownie … Continue reading →

Junk Yard Dog Mix

Posted on by November 3, 2014

Junk Yard Dog Mix reminds Dirty Laundry Kitchen of Greek philosophy. Really? Yes. The notion of a sense of taste isn’t a new thing. Aristotle wrote about sweet and bitter in On the Soul, circa 350 B. C. Much more nuanced writing about the sense of taste came out of India even earlier. Combining and understanding food in response to the human palette is probably as old as eating. It told us how to find calorie-dense foods and how to avoid poisonous ones. So, if you’re a snack combiner and you have your own special-weird combo that works for you, be it dipping fries in your chocolate shake, or putting potato chips on you tuna sandwich, commune with the ancients and revel in trying my big dog version of junk food mix: Junk Yard Dog Mix, just in time for Super Bowl Sunday. Forget the Puppy Chow, I’ve focused in on the salty, kept the chocolate on the bitter side, and added popcorn with a spicy kick. Think perfectly balanced junk food. And don’t forget to brainstorm additions to make Junk Yard Dog Mix perfect for you. … Continue reading →

Guacamole

Posted on by October 26, 2014

For a tamale party, you’re going to need lots of snacks and drinks, so Guacamole is a must. It’s a serious crowd pleaser and you get to eat avocados. My favorite. Make sure you read to the bottom of my Guacamole recipe, the real prize to this recipe is the “notes” at the bottom: what to do to make it special or how to hurry the party along. five ripe avocados ½ cup red onion; minced 1 jalapeño; minced 1-2 cloves garlic; minced ½ cup cilantro chopped ½ cup chopped tomatoes (if it’s winter and you can’t find any you’re happy with, canned diced work) juice of 2 limes 1 ½ teaspoons salt black pepper Juice one lime into a glass bowl (the citrus will keep the avocado from browning too quickly). Halve the avocados. Remove the pits and scoop out the flesh with a spoon. Mash the avocado. Mince the onion, garlic and jalapeño – seed if you like it less spicy, keep the seeds in if you like it spicier. Chop the cilantro and tomatoes. Add in to the avocados. Taste. Add the salt gradually, bearing in mind that guac should be salty and limey, but it’s served … Continue reading →

Tequila Cranberry Relish

Posted on by October 27, 2014

This Tequila Cranberry Relish is a variation on the cranberry relish my mom always makes. People often ask about her secret recipe, but it’s really just the recipe on the back of the ocean spray cranberry bags. 1 bag of cranberries, 1 orange, 1 cup sugar. I use less sugar, and mix a tequila sauce with the relish. It adds just a little more depth of flavor that keeps us in our Mexican theme. Whether you update yours, or go with the original, you can’t lose on this Tequila Cranberry Relish; it’s amazing. 12 ounces cranberries 3 tablespoons tequila (white) ½ cup granulated sugar zest and juice of ½ grapefruit In a small pot, combine the cranberries, tequila, sugar, zest and juice. Cook on medium high, stirring occasionally until all the berries have burst. Stir together an remove from heat. 16 ounces cranberries ¾ cup sugar ¼ grapefruit 1 orange (two ends removed) In a food processor, add grapefruit, orange and sugar and pulse a few time, until the citrus is beginning to break down. Add the cranberries. Pulse until the cranberries are well diced but still distinctive. Combine the sauces in a serving bowl. This makes ahead very well. … Continue reading →

Susan’s Mexican Pickled Vegetables

Posted on by October 27, 2014

Sadly, Susan’s Mexican Pickled Vegetables is one of the Thanksgiving 2012 menu items that just didn’t get photographed, so bear with the shoddy picture and the lack of step by steps. Next time I make it, I’ll add them. Like most of my Thanksgiving Menu, the recipe is closely based on another recipe: Elvia’s Mexican Pickled Vegetables, to which my dear friend Susan introduced me. Of course, I had to tweak it a little here and a little there. I switched up the veggies to suit my preferences and changed the spice profile just a little. Susan’s Mexican Pickled Vegetables are great for any Mexican themed event- a big upside is that you can make ahead, up to a month. I set out cocktail cookies and Clementine Rosemary Margaritas along with Susan’s Mexican Pickled Vegetables, so guests could have a little something to nibble on while they awaited the first course. 1 tablespoon black peppercorns 2 teaspoons allspice berries 2 teaspoons coriander seeds ½ cup extra-virgin olive oil 1 medium onion, thinly sliced 10 cloves garlic, peeled 1 small head cauliflower; broken into small florets 1 small head broccoli; broken into small florets 3 medium carrots, cut into ¼-inch rounds 1 large … Continue reading →

Stuffed Sweet Potatoes

Posted on by October 27, 2014

This time of year it’s all about the roasted veggies and trying to keep things light and fresh because it’s not winter yet, and Stuffed Sweet Potatoes fill both bills. This week there were still awesome cherry tomatoes at the market, so that was definitely in the cart. I also bought some sweet potatoes. When I got home, I raided the leftover drawer and found an avocado and some cotija. I knew we were headed towards Mexican flavors. I always have black beans around, and there was even some leftover cooked red quinoa (rice would be great too). Too easy: Stuffed Sweet Potatoes it was, and they were really, really good. 4 Sweet Potatoes 1 cup prepared quinoa (use chicken or veggie stock and some pepper sauce for full flavor and cook according to the instructions on your container, or check out: quinoa bowls (for more instructions) 1 cup black beans 1 cup cherry tomatoes; quartered 1 cup frozen corn (fire roasted preferred) ½ cup feta, cotija or other crumbled fresh cheese 1 lime salt pepper ¼ teaspoon cayenne pepper ½ teaspoon cumin 1 avocado; diced fresh cilantro; chopped Preheat oven to 350° F. Wash the sweet potatoes. I usually … Continue reading →

Soba Noodle Salad with Asian Pesto

Posted on by October 27, 2014

Soba Noodle Salad with Asian Pesto is one more delicious pesto use. This one requires a little modification, so I’ve written it out again, but it’s useful to compare it to the original so you get a sense of how to modify pesto type sauces in general. Soba Noodle Salad with Asian Pesto is a great salad to make year round as it’s fairly easy to find good quality cherry tomatoes, radishes and cukes all the time. It’s also quick and easy. And if you don’t think you’ll eat all the pasta at the same time, just cook what you need or cook it all but don’t add the pesto to all of it, because of the oil and acid in the pesto, it breaks down the noodles and makes them soggy. But if you store the extra noodles separately, they’ll be fine and you’ll have the joy of Soba Noodle Salad with Asian Pesto leftovers. 1 pound Asian eggplant Kosher salt ½ pound buckwheat soba noodles 1 cup cherry tomatoes 1 cup radishes 1 cup English cucumber Asian Pesto: 2 cups fresh basil leaves (thai if you can find them) ⅓ cup cashews 2-4 cloves of garlic ½ cup olive … Continue reading →