Fettucine with Citrus and Tons of Fresh Herbs

There are two sides to grilling. One is done in front of the grill – the part where someone lights the charcoals and actually cooks food over flames. The part where one determines the “done-ness” of things while basking in the charcoal-laden fumes.

The other part of grilling is done behind the scenes. The prep work – cutting vegetables, marinating, creating sauces, doing dishes – the less glamorous stuff.

Seth performs the first set of tasks. I do the second set.

In a similar creation of (possibly false) binaries, some dishes are meant to be oohed and aahed over.  To stand in the limelight, garnering accolades and affection from admirers.  Like food that is served on a stick.  Or a big, meaty burger.

These noodles are not one of those dramatic dishes.

Instead, they play a supporting role in our grilling adventures.  I'm not sure why we only make it when grilling.  But just like the blue of the sky and the green of the grass, that's just how things are.

Perhaps my admiration for these noodles comes less from a gastronomical place and more of an emotional one.

The noodles are flavorful - brimming with fresh herbs and citrus, but it isn't hard to put together in between prepping the dishes to be made on the grill.

It might not be the main event, but it serves as a consistently good counterpoint to the grilled, meaty things.  And despite its lack of dramatic flair, I always find myself going back for more.

Ingredients
1 pound fettuccine
1 cup chopped parsley
2 cups chopped basil
4 chopped scallions
2 cups arugula
1/4 cup snipped chives
salt and pepper, to taste
4 tablespoons unsalted butter, melted
1/2 cup olive oil
1/3 cup fresh citrus juice  (I like using a mixture of lemons and limes)
1/2 teaspoon kosher salt
pinch cayenne
1 garlic clove, minced
1/2 cup freshly grated Parmesan cheese
freshly ground black pepper, to taste

Instructions
In a large pot of salted water, make fettuccine according to package directions.

Meanwhile, in a large bowl, toss parsley, basil, scallions, arugula, and chives.  Sprinkle with salt and pepper. Set aside.

Mix together butter, olive oil, citrus juice, kosher salt, cayenne, and garlic clove.

Once the fettuccine has cooked, toss with the herb mixture.  Drizzle with the olive oil and citrus juice dressing.   Sprinkle Parmesan cheese and black pepper.  Toss to coat.

Stuffed Red Peppers with Red Rice and Buffalo, topped with Strawberries and Red Jalapeno - The Red Dish

The internet is stuffed with articles telling you what your favorite color means.

When we got our next Creative Cooking Crew Challenge, to create a monochromatic dish, it probably means something that my first response was to do something all black.  Though if I really think about it, I don't have a particular fondness for black beans, black rice or squid ink. So maybe the world is correct.  Maybe it does mean something.

According to one article, a preference for black says "I want to give the appearance of mystery," but also that my preference could possibly "indicate a suppression of desires and worldly aims."

I'm not sure I would say I was trying to cultivate an appearance of mystery, per se.  But I am known in these parts to be "moody," a word often associated with black.  However, I can, without a doubt, attest to not suppressing my desires or worldly aims.  I have good relationships with all the ice creams and milkshakes and cookies.

Seth's response was to make a red dish. The same article helpfully explains that "red is often the color chosen by someone outgoing, aggressive, vigorous and impulsive—or someone who would like to be!"  Which is one of the most absurd descriptions of Seth that one could possibly write.

Apparently red won. There isn't really a compromise position to be had in a monochromatic color scheme.  Unless - you look at our final result! Where, we somehow managed (despite using annato, paprika, and tomatoes in our buffalo mixture) to make a completely red dish if, and only if, you use a very loose definition of "brick red."

So apparently the dish compromised with itself.  While the descriptions of black and red don't match up with us (or at least we don't want to believe they do) (ugh, what if the descriptions are right and what we know to be true isn't actually true - we don't actually know ourselves!), perhaps the dish itself wanted to be all these things.  Being a stuffed pepper, there is indeed an appearance of mystery.  You never quite know what you will bite into.  And if I were to ascribe human characteristics to a plate a food, I would perhaps use "outgoing and "aggressive" to talk about the fruity, spicy. smoky, meaty flavors it holds.  So it might be safe to say this dish represents the qualities of both our favorite colors, even if not so much our personalities.

Ingredients
For the rice:
1 1/2 rice cups red rice
chicken stock for cooking liquid
pinch ground shrimp
pinch annato
pinch paprika
pinch saffron

For the red pepper tomato sauce:
2 red peppers, quartered and deseeded
extra virgin olive oil
kosher salt
freshly ground black pepper
paprika
ground pasilla
6 ounces tomato paste
splash truffle oil
pinch paprika
pinch passila
crushed red pepper
1 red jalapeno, minced
lemon wedge

For the buffalo mixture:
1 pound buffalo
extra virgin olive oil
1/2 red onion, chopped
3 garlic cloves, minced
1/2 teaspoon roasted cinnamon
1 teapsoon smoked paprika
1 teaspoon annato
1/2 teaspoon ground pasilla
1/2 teaspoon ancho chile powder
1 teaspoon paprika
3/4 cup crushed tomatoes
1 1/2 teaspoons raspberry vinegar
1/2 teaspoon liquid smoke
2 celery stalks, minced
kosher salt, to taste

For assembly and serving:
3-4 red bell peppers, halved and cleaned
3-4 sliced red jalapenos
1-2 cups minced strawberries
lime wedges

Instructions
To make the red rice:  We use a rice cooker to make our rice.  Measure out 1 1/2 cups with the rice measuring cup.  Add chicken stock for the cooking liquid.  Add a pinch each of ground dried shrimp, annato, paprika, and saffron.  Cook according to manufacturer's directions.

To roast the red peppers: Heat oven to 425. Place red peppers on baking sheet. Drizzle with olive oil. Sprinkle salt, freshly ground black pepper, paprika, and ground pasilla over pieces. Once one side of the veggie has a nice brown color, flip; then continue roasting for a total of about 35 minutes.

To make the roasted red pepper/tomato sauce:  Place the roasted red peppers, tomato paste, splash truffle oil, paprika, pasilla, and crushed red pepper in a mixing bowl.  Blend with immersion blender.  Stir in minced jalapeno and a squeeze of lemon juice.  Mix the rice into the sauce.  Adjust salt to taste.

To make the buffalo mixture:  In a large saute pan, heat the olive oil.  Brown the meat over high heat.  Lower the heat and add the red onion.  Once soft, add the garlic cloves.Stir in the cinnamon, smoked paprika, annato, pasilla, ancho chile powder, and paprika.  Once the meat has been coated, add the crushed tomatoes, raspberry vinegar, and liquid smoke.  Let the mixture come together for just a few minutes.  Stir in the celery stalks.  Adjust salt to taste.

To assemble:  We placed a layer of the rice mixture in each red pepper half, followed by a layer of the buffalo mixture.  Each half was topped with a few slices of red jalapeno.  Bake at 425 for 30-40 minutes, until softened and brown on the bottom.  Serve with a spoonful of minced strawberries and a lime wedge.

Fried Egg with Kale Pesto

Now that I spend more time reading books with pictures than without, it can perhaps be said that I relate waaaay too many things to toddler stories.  For example, in A Sick Day for Amos McGee, we meet a kindly old man named Amos.

The book states that "Amos McGee was an early riser. Every morning when the alarm clock clanged, he swung his legs out of bed and swapped his pajamas for a fresh-pressed uniform. He would wind his watch and set a pot of water to boil - saying to the sugar bowl, "a spoonful for my oatmeal, please, and two for my teacup."

While Amos McGee (or just McGee, as Max likes to say, as though he is on familiar terms with him) sounds like a very lovely gentleman, he does seem like a man stuck in his ways. I'm not sure how one eats oatmeal every day. Or at all, quite frankly. And how does he swing his legs out of bed as soon as that alarm goes off?  How does that happen?

Anyway, I am not Amos McGee. I do not eat oatmeal every day. I do not eat oatmeal.  I am a woman who needs variety. So when the food gods beatifically smile on us and give us both pesto and eggs in the fridge, I take it as a sign that pesto eggs need to be made. It is such a ridiculously simple dish, but the richness of the eggs are just such a perfect fit for pesto.  I won't eat this every day.  But knowing I can make it for breakfast makes swinging my legs out of bed just a little easier.

Ingredients
1 egg
crushed red pepper
kosher salt
freshly ground black pepper
1-2 tablespoons kale pesto (or whatever you have on hand!)
Parmesan cheese, for serving

For the pesto:
3 cloves garlic
1/2 cup toasted walnuts
4 cups chopped kale
1/2 cup olive oil
zest and juice from 1 lemon
smoked sea salt, to taste
freshly ground black pepper

Instructions
To make the pesto: Place garlic, walnuts, lemon zest, and kale in the bowl of a food processor. Pulse. Slowly pour in the olive oil and lemon juice while the food processor is still running. Adjust salt and pepper to taste.

To make the egg: Melt butter in skillet on medium heat. Crack egg into pan, and use fork or spatula to break apart the whites immediately around the yolk as it cooks. Continue to fry just until egg white is cooked, or sunny-side up style, roughly 1 minute. Sprinkle with salt, pepper, and crushed red pepper. Sprinkle the egg with Parmesan cheese and a scoop of the pesto.  Serve with toast.

Dark Cocoa and Roasted Kumquat Egg-Free Ice Cream

It is hard to not be taken in by the kumquat.  So small and vibrantly hued, they are just begging to thrown in your bag and carried home and loved.

Last time I fell for their charms, I wasn't enamored.  It wasn't a bad experience, but there are so many other foods I love with so much more fervor.

So you would think I would just leave things well enough alone and bypass them next time I encountered them.

You would think that.  But that is absolutely not what happened.  Next time I saw them, I found myself stuffing them by the fistful into my bag.  I knew logically that this wasn't the best idea in life.  But emotionally I was attached.

Since I'm impetuous and the opposite of rational, these adorable little fruits were indeed coming home with me.  Again.

After sitting in the fridge for a few days (weeks?), I knew the time had come to finally do something - anything - with the little guys.  I've always liked the taste, but not the way they feel in your mouth.  So I tried to do something about that issue - and I pureed them after roasting them, turning them into a cocoa ice cream.  And now I'm absolutely falling in love.

Ingredients
1 cup halved kumquats
1-2 tablespoons extra virgin olive oil
2 cups heavy cream
1 cup whole milk
3/4 cup dark cocoa powder
2/3 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon almond extract

Instructions
For the kumquats:  Heat oven to 400.  Toss the kumquats with the oil.  Spread on baking sheet and roast for about 20 minutes, until they have softened and are brown on the bottom.  Let cool.

For the ice cream: Put the kumquats in a large bowl.  Add the cream and milk.  Use an immersion blender to blend the kumquats into the liquid.  Stir in cocoa powder, sugar, and the extracts.  Pour into the ice cream maker and churn according to manufacturer's directions.  Serve immediately.  If freezing, you may find it it best to let the ice cream set out for a bit before serving.

Strawberries with Minty Dip

Sometimes, our time together is fleeting.  We don't intend for it to be like that, but so it goes.

I'm not one to make friends easily.  But one day at the park, I started chatting with another mom, her son being of a similar age to Max.  We somehow managed to get the kids happily playing together in the sandbox. She helped me with some Spanish words, I helped her with some English.  We made plans to meet up the following morning at a designated time.  I thought it would be the beginning of a wonderful friendship.

Alas, Max and I were the only ones at the park the next day.

At the farmer's market, I spotted a giant bunch of mint leaves.  So fresh and vibrant and green, I couldn't possibly not take home these leaves of freshness.  I placed the bunch in the fridge for safekeeping.  Or so I thought.  Just a few short hours later, I realized the mint leaves were rapidly deteriorating.  It was apparent that they needed to be used quickly.

Sometimes, there isn't any lesson to be learned.  No lesson or narrative to retroactively give meaning to events.  I'll never know why they never showed up at the park.  But I did learn that one must use farmer's market mint quickly.  This time, as a dip for strawberries.

And next time, I'll consult this Cooking Light slideshow for more ideas to use my mint.

Ingredients
1 large bunch of mint leaves
2 tablespoons walnut oil
2 tablespoons whipping cream
1/4 teaspoon vanilla extract
1/2 teaspoon lemon zest
2 teaspoons lemon juice
touch of honey
pinch salt
fresh strawberries, for serving

Instructions
Put all the ingredients in a food processor and pulse until blended together like a pesto.  Serve with fresh strawberries.

Hazelnut & Vanilla Milkshake with Orange and Strawberries

An astonishingly large portion of my pre-teen and teen years were spent on the telephone.  A landline telephone.  And not one of the fancy cordless models.  One of those bulky models with a short corkscrew cord that makes it difficult to move.  But I somehow made it work.

Practice makes perfect, as they say.

I should probably note that we didn't have call waiting or caller ID, so my high levels of telephone usage got me in trouble.  Often.

And an astonishingly large portion of my time was (is?) on the phone - with one person.  Jess.  We met in 4^th grade. And we have been friends ever since.

It was around 5^th or 6^th grade that we started spending hours at a time on the phone.  Just talking about everything and about nothing.  We would clean our closets and pick out outfits and paint our nails, all whilst engaged in some chatting.  We sort of just assumed that as adults we would live right next door to each other in order to facilitate our incessant need to talk.  We still hold on to a sliver of hope that this will actually happen.
As of now, instead of living right next door to each other, we live on opposite sides of the country.

So we still use that handy phone.  Looking back, I like to pretend that Jess and I were just practicing and perfecting our phone habits for adulthood.  So I really don't think I should have gotten in trouble for my phone use.  Right, mom?  I'm pretty sure I'm owed some reparations here.

I seriously don't understand what we would have done in a pre-cell phone era.  I can't imagine that sending a telegram would have been a convenient thing to do in life.

So unlike most adults, we engage in our teenage behavior.  Because practice makes perfect, we are able to talk while scrubbing toilets, and washing dishes, and making dinners.  We talk about our favorite television obsessions, our favorite recipes, the big things, the small things.

Like coffee and coffee creamers.  This subject actually comes up an inordinate amount of the time.  I'm not really sure why.  It appears I have a fondness for the ever-classic hazelnut flavor.  Jess refuses to be tied down to a favorite, preferring to use whatever catches her fancy at the moment.

And we share ideas for creating delicious foodstuffs.  Like this hazelnut vanilla milkshake.  Instead of adding milk to the milkshake, I used hazelnut creamer.  I then upped the nuttiness with some toasted, ground hazelnuts.  Orange juice and orange zest add a bit of brightness, while cooled coffee brings some depth of flavor.  I added chopped strawberries because chopped strawberries should be added to everything (okay, maybe not everything but soooo many things).  The perfect accompaniment to a late night chat session.

What's Your ID? International Delight is looking for their most passionate flavor fans. Put your ID on the map to enter to win a Magical Trip, play games and discover more unexpected delight. Share your ID flavor at http://whatsyourid.com.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Ingredients
2/3 cup International Delight Hazelnut Coffee Creamer
2 cups vanilla ice cream
1/3 cup toasted hazelnuts, ground in a food processor
1/2 teaspoon orange zest
1 teaspooon fresh orange juice
2-4 tablespoons brewed coffee, cooled, optional
handful of chopped strawberries

Instructions
Using a blender, mix the creamer, ice cream, hazelnuts, orange juice, orange zest, and the coffee (if using).  Once blended, pour in a glass and top with a handful of chopped strawberries.

Grilled Corn with Gorgonzola, Apple, Chive Spread

9 years ago, Seth gave me a stuffed unicorn.  So soft and perfectly sized for hugging, it became necessary for sleeping.  Yes, I am aware that it is ridiculous to need a stuffed animal to sleep when you are approaching 30.

Max recently became attached to this unicorn.  And put his own spin on it, placing a sock on one and only one hoof.  It can now be found sporting an old tee-shirt of his - one featuring the solar system and a rocket ship - as well as a diaper.  You know, in case the unicorn has to go.

I guess I have to accept that it has become his.  Though now I am left without my own sleeping buddy (Seth - umm help please?).  And my sleep has been suffering as a result.

Instead of a unicorn, I can drown my sorrows in some corn on the cob.  Max's word for unicorn and corn are one and the same.  Both are referred to as "na."  And he apparently won't touch this "na."  So this is my "na."  And the unicorn is his.  If only the corn could be used as my stuffed animal.  Then everyone would be happy.

Ingredients
4-8 ears of corn

For the spread:
1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon grated Granny Smith apple
1/4 cup Gorgonzola cheese
1 teaspoon ground toasted hazelnuts
1 teaspoon lemon juice
lots of fresh snipped chives - for both the spread and for sprinkling on the corn

Instructions
Grill corn using favorite method.  For this batch, we brushed olive oil over the corn, wrapped it in its own husk, and placed on the grill.  Once the corn was mostly cooked (Popping a kernel produces juices), we unwrapped it and placed directly on grates to get a little char.  In the past, we've grilled the corn directly on the grates exclusively (medium to medium high heat).

In a small bowl, stir together the mayonnaise, sour cream, grated apple, Gorgonzola, ground hazelnuts, and lemon juice.  Refrigerate until serving.  Before using, stir in a liberal amount of snipped chives and use remaining as garnish.