A Quick Shout Out

I just want to take this quick post to give props where props is due. The only person that until recently could ever cook anything beyond the microwave in my family is my Dad.

Our family kitchen is about the size of a phonebooth but somehow he managed to cram a commercial cooking station into it complete with 6 gas skillets, grill, broiler, and two ovens. That monster has been the beating heart of my family's many memories from countless Christmas Eve feasts to regular Sunday dinner. When I started cooking for friends and family I discovered an addictive warm fuzzy happiness and I understand now why my Dad loves it so much. I'm so thankful for him and for the influence he's given me through his love and support for 24 years. And I'm really thankful he didn't complain that the scallops were rubbery and overcooked at my Father's Day dinner tonight.

So, Dad, if you can take a few seconds from e-mailing me hardcore right wing Republican propaganda and read my blog, just know that I love you and if it wasn't for you this blog wouldn't exist. Thanks for everything.

Give Quiche A Chance

This recipe is inspired by a quiche Jon and I had in Savannah. I added a few touches here and there to add a little more fresh garden flavor. Ridiculously easy.

You will need:

- 1 handful of Grape Tomatoes or 2 Whole Tomatos or 1 small bag of Sundried Tomatos

- 2 cups of chopped Spinach

- 8oz. shredded Mozzarella

- Handful of chopped Basil

- 7 large eggs

- 1 and a half cups Heavy Cream

- Salt/Pepper

- Preheat the oven to 375 degrees F.

- Grease a pie dish with Butter.

- In a blender combine the Eggs, Heavy Cream, Salt and Pepper.

- Line the bottom of the pie dish with the Basil, Spinach, Tomatoes and Mozzarella (the more, the better!) and top with the Egg mixture.

- Bake for 35-45 minutes, cut into wedges and enjoy!

Fiery Green Goblin Quesadilla

You will need:

- 2 Flour or Wheat Tortillas

- Half a can of Quartered Artichoke Hearts chopped

- Big handful of Spinach

- Half of a Pablano Pepper

- 1 clove of Garlic

- 6oz. of shredded Jalapeno Pepper Jack Cheese

- Preheat the oven to 400 degrees F - Here's why: I hate trying to cook my quesadillas in a skillet with canola oil. For some reason, the bastard always gets too soggy and ends up making a huge mess of my stove and I have a minor panic attack/mental breakdown which leads to a drinking binge. I like the oven because it makes the quesadilla super crispie and is way easier.

- Mince together all at once the Garlic, Spinach, and Pablano and then add the chopped Artichoke.

- Lay a Tortilla out onto a non stick baking sheet.

- On the Tortilla layer leaving a one inch border the Cheese, Veggie mixture and then some more Cheese and top with another Tortilla.

- You can choose to place a heavy pan or whatever is oven safe on top of this to flatten it out but it doesn't really matter.

- Cook for a few minutes until golden brown and crispie and then flip the Quesadilla over and do the same with the other side.

- Using a pizza cutter or your favorite knife cut into wedges and enjoy with some salsa, hot sauce, or sour cream!

What I love about this dish is that anything can be put between the two tortillas. Chorizo and Cheddar, Chicken and Goat cheese, etc. Whatever! As my best pal Kiley bitchingly pointed out, people make these all the time with many different ingredients! So just have a good time with it.

Easy-Peasy Caprese Crostini

You will need:

1 French Baguette

2 Tomatoes

Olive Oil

5 Sprigs of Basil

Shredded Mozzarella (but I prefer Herb Goat Cheese - any kind, whatev!)

Salt/Pepper

- Make some Basil Oil. This is done by heating some Olive Oil over medium heat and adding a lot of Basil leaves to it. Take off the heat and let cool and then bring to the heat again a few times and then let sit for a while and cool. The oil should be a deep kind of Crayola Green color. Not so much the Yellowish Green that EVOO looks like.

- Slice the tomato into quarter inch slices and soak in the Basil Oil

- Preheat oven to 400 degrees F

- Slice Baguette into diagonal half inch slices

- Cover the Baguette slices with your choice of cheese, spread onto baking sheet and toast until cheese is melted and bread is crispy

- Meanwhile, grill the soaked tomato slices and afterwards cut them to your liking to fit on top of the bread

- Place the tomato on the bread and season with salt and pepper

- Take the remaining basil leaves, mince, and sprinking over the Crostini.

The beauty of Crostini is that it's a fancy Italian word for CRACKER. Do whatever you want with it! Don't like tomato? Make a fancy "Ham and Cheese" by using Prosciutto and Gouda. Spread with Hummus or an Olive Tapenade! Make it a little Jewey and use Smoked Salmon and your favorite Herb Cream Cheese! Do whatever you want as long as it tastes good.

Delish Knish (One for my Heebs)

- 1 whole Yellow Onion sliced in VERY thin rings and Caramelized

(How you do this: Put two tbsp's of Olive Oil in a saucepan and heat up to medium. Toss in the onions and a little but of sugar (brown or regular) and simmer and stir for 35-40 minutes until the onions are completely brown and taste super sweet.)

- 4 cups Mashed Potatoes

(I like to make mine with a shitload of garlic and red potatoes with the skins left on)

- 1 Egg

- Handfull of fresh finely Chopped Parsley

- Salt/Pepper

- 1/2 cup Vegetable Oil

- 1 cup Water

- 1 tbsp White Vinegar

- 1/2 tsp Salt

- 3-4 cups Flour

- 1/2 cup egg wash (this is just a beaten egg)

- Preheat oven to 375 degrees F.

- In a mixing bowl combine the Onions, Potatoes, Egg, Parsley, Salt and Pepper and set aside.

- Let's make the dough now. In a seperate mixing bowl combine the Oil, Water, Vinegar, and Salt adding the flour one cup at a time.

- Knead the dough into a ball.

- Now shape this into 4 seperate balls, cover with a damp paper towel or washcloth and let rest for 30 minutes.

- Now sprinkle some flour on a very clean countertop and roll each ball out into a large rectangle. Cover the 4 of these with a sprinkle of flour and cover with a peice of parchment paper or paper towel and let rest for 15 minutes.

- Repeat the following steps for each rectangle of dough.

- Using your hands flatten out the dough super super SUPER fucking thin.

- Using the side of your hand divide the Potato mixture into 4 equal sections.

- Spread one quarter of the Potato mix onto each rectangle leaving a one inch border of dough.

- Roll the dough tightly like a jellyroll and every so often brush the top with Vegetable Oil.

- Divide the roll into 3 parts and cut using the side of your hand.

- Pinch the ends closed and brush the tops with the eggwash and bake in batches on a nonstick baking sheet for 25-30 minutes until golden brown.

Now you can enjoy immedately but, I like to refrigerate them overnight in a tupperware. Then, whenever I'm ready to enjoy, I wrap a Knish in a damp paper towel and microwave for 1 minute. Best enjoyed with Dijon Mustard or your fave Hot Sauce. But do whatever you like!

You can also make this recipe with bacon bits and your favorite cheese. Go nuts! Whatever you like on your potatoes just add to the mix!

Crabby Bellas

You will need:

- 1 LB Jumbo Lump Crab Meat

- 1 TBSP Mayonnaise or Nayonnaise (Soy mayo by Nasoya)

- 1 TSP Dijon Mustard

- 1 TSP Worchestershire Sauce

- 1 TSP Crab Boil seasoning (or any Cajun seasoning will do)

- 12 Saltine Crackers

- 1 Egg

- Butter (enough for a quarter of a TBSP for each Portobello

- 4 - 6 Portobello Caps (destemmed)

- Salt/Pepper

- Paprika

- Lemon slices

- Handful of chopped Parsley for garnish

- In a mixing bowl combine everything except the Crab Meat, Parsley, Paprika, Portobello. Lemon and Butter.

- Gently fold in the Crab Meat making sure every peice has had some contact with the mixture.

- Stuff the Portobello caps with the Crab Meat and top each with 1/4 slice of Butter.

- Place in the fridge for 2 hours.

- Preheat oven to 380 degrees F and bake the Bellos on a non stick baking sheet for 15 minutes.

- Now broil the Caps for 2 minutes.

- Garnish with Parsely, a Sprinkle of Paprika, Lemon and enjoy!