Easiest cream sauce - ever!

It's no surprise that I've once again turned to the BLT cookbook. It's even less of a surprise that I loved this recipe. Cream sauces don't make many appearances in my house. It's partially because they're always high in fat and partially because they can be tricky. Not this one. Imagine a cream sauce where you dump everything in a pan and walk away. Crazy, right? I promise you, it works.

Here's how, complete with my modifications.

Creamy Rosemary-Parmesan Gnocchi

• 1 lb gnocchi
• 2 cups heavy cream (or 1 cup cream, 1 cup half and half)
• 1 sprig fresh rosemary
• 1 garlic clove, minced
• Rind from one Parmesan cheese (optional)*
• 1 pinch ground nutmeg
• 1/4 cup grated Parmigiano-Reggiano
• White truffle oil (optional)

In a large saucepan, combine the cream, rosemary, garlic, nutmeg and cheese rind in a large saucepan. Bring to a boil then simmer about 15 minutes until it thickens to coat the back of a spoon.

While sauce is cooking, cook gnocchi according to package directions (I made homemade which work great too!) Drain them well.

When sauce is thickened, remove the rosemary and cheese rind. stir in the grated parmesan.

Add the cooked gnocchi to the sauce. Season to taste with salt and pepper and stir to coat evenly.

Serve drizzled with truffle oil and sprinkle with a little more cheese.

*Note - The rinds of parmigiano-reggiano need not end up in the trash. wrap them in plastic and store them in the fridge or freezer. Toss them into soups and sauces to add extra flavor. Yummy!

This week's soup: Baked Potato

Baked potato soup has got to be one of the most comforting soups around. Warm, thick and packed with home-cooked flavor, it's rich and satisfying on a chilly day. I've never made my own - until now! I found a recipe for a potato cheddar soup that's made in a slow-cooker and decided to give it a try (and a few twists).

Baked potato soup

4 large or 7 medium russet potatoes
4 cups chicken stock
3 cloves garlic
1/3 cup half and half or heavy cream
1/4 cup chives
6 oz. cheddar cheese, shredded
3-4 oz. smoked gouda, shredded
4-6 slices bacon, cooked to crisp

Peel the potatoes and slice them 1/4 inch thick. Layer them in a slow cooker and pour 2 cups of chicken stock over them. Cook on high for 2 hours or until potatoes are just cooked through.

When potatoes are cooked, transfer them and the cooking liquid to a blender. Add the garlic and puree to desired consistency. You can make it smooth or leave it a little chunky if you prefer. Pour the mixture back into the slow cooker and stir in the rest of the stock. Stir until combined, then add both cheeses and stir again until the cheese melts into the soup. Stir in the half and half or cream chives. Season to taste with salt and pepper. Heat on low for 30 minutes.

To serve, sprinkle with the crumbled bacon or just stir the bacon into the soup.

NOTE: when adding the last two cups of stock, add it a little at a time so you can control the consistency. For thicker soup, add less, for thinner, add more.

Fast Burger: Five Guys

We don't eat a lot of fast food, so I was hesitant to try Five Guys. I'd read the reviews on Zagat, though, so we decided to give it a go. Immediately upon entering, you'll notice bags of potatoes stacked around the place. A large whiteboard announces the location where the potatoes were grown. We've been to Five Guys twice now and our first potatoes were from Idaho and the most recent visit gave us potatoes from Washington. In both cases, they turned into yummy fries.

When we ordered our burgers the first time, we both ordered regular cheeseburgers, Jeff added bacon to his. You're then asked what toppings you want and there's a huge list of free toppings: the typical lettuce, tomato, onion, pickles are obvious ones. But there's also fried onions, sauteed mushrooms, A-1 Steak sauce, BBQ sauce, and many more. I went with lettuce, pickles, ketchup, mushrooms and fried onions. Jeff got all those and a few more.

We also ordered a regular-size fries to share and a soda. We were given a number and went to await our burgers. What we got was a bag of hot, freshly-made food that weighed a ton. We removed two burgers, each with a number stuck on it so we could easily find the right burger. The rest of the bag was full of fries. We're talking enough fries to feed about 6 people. They were hot and crisp and not too greasy.

Upon unwrapping the burger, we realized that regular is two patties! I could barely get my hands around it, let alone my mouth. But it was tasty (and more than a little sloppy.) You could tell the ingredients used were fresh - lettuce was still crisp, onions crisp tender, and mushrooms just right.

On our second visit, I went with a single patty burger and was still stuffed. And we opted for Cajun fries instead of regular. Spicy and full of flavor, they're a great change from regular fries.

Five Guys is not a place I'd go to frequently, simply because burgers and fries aren't the healthiest option, but when I'm in the mood for a burger, it'll be one of my first choices. Visit their website to find one near you.

Back in the kitchen: Grilled asparagus soup

After a relaxing vacation, I was happy to settle back into my kitchen. As temperatures get cooler, I thought soup would make a great first course on Saturday night. Weber Grilling has a recipe for Grilled Asparagus Soup. It's been an off year for asparagus, but my local store had it on sale last week so I decided to try it out. Before I even started, I'd made the decision to change the recipe quite a bit. It calls for a hefty amount of tarragon and we just aren't big on tarragon so I added a bit of thyme, some Parmigiano-Reggiano, among other things... My version follows. Give it a shot, and leave a comment with your favorite soup ideas. I'll definitely be looking for some new ones this fall!

Grilled Asparagus Soup

adapted from Weber Grilling

• 1 pound asparagus
• 4 scallions
• 2 Tbsp. Olive oil
• 2 cups chicken stock
• 1 cup packed spinach leaves
• leaves from 2 sprigs fresh thyme
• pinch of smoked sea salt (use regular sea salt if you can't find smoked)
• pepper, to taste
• 1/4 cup heavy cream
• 1/2 cup fresh grated Parmigiano-Reggiano
• 2 slices Prosciutto (optional)

Rub the olive oil on the asparagus and scallions. Grill both 4-6 minutes - you want grill marks, but you want the veggies to still be firm. Remove to a plate and allow to cool to room temperature.

While it cools, place prosciutto slices on a wire rack on a baking sheet and bake at 400F for a couple minutes until it starts to turn darker pink. Remove from oven. It will crisp as it cools (I did this in my toaster oven to avoid ehating the whole oven.) Set aside.

Cut asparagus into 2 inch pieces. Reserve 4 asparagus tips. In a saucepan, combine the asparagus, scallions, spinach leaves and stock and bring to a boil. Add the sea salt and pepper to taste. Boil for about 4 minutes or until the spinach has wilted. Puree in a blender or with a stick blender.

Return the soup to the stove and stir in the heavy cream and cheese.

Serve warm. Crumble one slice crisped prosciutto over each and garnish with reserved asparagus tips. Sprinkle with additional cheese if desired.

Makes 2 servings and can easily be multiplied.

Why we cook: A note before vacation

The clock is ticking until I board the plane for two glorious weeks of vacation. I have no new recipe to share (my August DB challenge is all ready to post if I can find a computer in Spain). Instead, I have a few thoughts on a recent baking endeavor...

Imagine this: 90+ degrees outside; humidity over 80%. My hair tied back in a frizzy mess as I crank the oven to 400 and get started on Mom's birthday cake. The chocolate buttercream can come out of the fridge for just minutes at a time or I risk having chocolate soup on my hands. 6 layers of cake go into the oven, one at a time. As I pull one of them out, a blast of heat comes from the oven, burning my eyelashes. Not a pleasant feeling, that's for sure.

So why bother? Why do so many cooks labor though conditions like this when there's a bakery just around the corner?

A few hours later, cake at a safe room temperature for buttercream, I light the candles and watch as my little niece nearly scrambles onto the table to help grandma blow them out. The fascination in her eyes is something only a child can possess. But wait, it gets better.

The fork is pushed aside as she takes one finger to scoop some chocolate frosting. Into the mouth it goes and then two fingers reach out for more. Soon she's using her whole hand, smiling as bright and wide as can be...

This is why we cook. I know I forget sometimes, so my thanks go to my two year-old niece for reminding me. I'll make her chocolate cake in any weather as long as that smile comes with it.

Farmer's market find: Blackberries

Juicy, plump blackberries! Who could resist them on a sunny summer morning at the local farmers' market? Not me! I happily paid the farmer and poured them into a bag, carefully carrying them as I rode my bike home. I rinsed them, nibbled a few, then started making muffins!

The muffin batter is pretty standard with buttermilk, flour and all the rest. A little lemon zest brightens the flavor and a crunchy pecan-sugar coating makes these babies irresistible. And they're simply chock full of fruit. So they're healthy, right?



Blackberry muffins



For the topping:

• 1/3 cup sugar
• 3 Tbsp. flour
• Grated zest of half a lemon
• 2 Tbsp. unsalted butter, melted
• 1/2 cup pecans, finely chopped

For the muffins:

• 2 cups flour
• 3/4 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. ground cinnamon
• Grated zest of 1/2 a lemon
• 1/4 tsp. salt
• 1 egg, beaten
• 5 Tbsp. unsalted butter, melted
• 1 cup buttermilk
• 2 cups blackberries

Preheat oven to 375F. Line 12 muffin cups with liners or butter them.

To make the topping, mix together the sugar, flour and lemon zest. Add the butter and mix until combined. Mix in the pecans and set aside.

To make the muffins, combine the dry ingredients, including the zest. Add the wet ingredients and mix until just combined. Gently fold in the blackberries, trying not to break them. Don't overmix.

Divide the batter among the 12 muffin cups. Sprinkle the topping over them.

Bake for 25-30 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes on a wire rack.

NOTE: you could very easily substitute other berries in these. Blueberries would be excellent with the lemon zest as would raspberries. Or try a mix of berries!

Elegant fish: Curry-infused cod with braised leeks

Mom always told me to read a recipe thru completely before starting... I didn't listen. I typically scan the list of ingredients and go on my merry way. I must say it has caused some rather tasty mishaps over the years. On other occasions, it's created some undue stress in the otherwise peaceful haven that is my kitchen. On Saturday, it was a little bit of both.

I decided to try the Curry-Infused Cod with Braised Leeks and Crispy Potatoes from Cooking with Curtis by Curtis Stone. I love leeks, I love curry, and cod was on special. Perfect! So on Saturday at about 3 p.m. I decided to get things prepped. I read the first few lines of the recipe and realized I was supposed to infuse the oil for 24 hours and then marinate the fish for 12. I had about 4 hours total, maybe 5 if we ate a little late. Hmmmm...

So, I improvised. I took a few shortcuts and I must say it turned out wonderful. Maybe not what Curtis intended, but I'll make it again and probably repeat my blunders - I might cut back a little on the spices, we shall see. What follows is my version... (by the way, the smashed potatoes are super fun to make!)

Curry-infused Cod with Braised Leeks and Crispy Potatoes
adapted from Cooking with Curtis

• 1 tsp. turmeric
• 1 tsp. ground cumin
• 1 tsp. paprika
• 1 tsp. ground coriander
• 1 tsp. fennel seeds, ground
• 2 tsp. madras curry powder
• 1/3 cup grapeseed oil
• 2 portions fresh cod, skinless
• olive oil
• 1 carrot, peeled and cut into thin strips
• 1 celery stalk, cut into thin strips
• 1 onion, diced
• 2 garlic cloves, minced
• 4 leeks, white and light green parts only, trimmed close to the root so they hold together, then quartered lengthwise
• 1 1/4 cups chicken stock
• 12 baby new potatoes
• 2 Tbsp. unsalted butter, cold
• salt and pepper to taste

Combine all the spices in a small pan and heat until fragrant. Stir in the oil, then let it come to room temperature. Strain it to get and large spices out. Pour it into a shallow dish and add the fish, turning to coat. Cover and refrigerate for 3 hours.

Bring a pan of water to a boil. Add the potatoes and cook for about 15 minutes until just cooked. Strain and set aside to cool slightly. Once cooled, lightly smash each (this is wicked fun) with the bottom of a saucepan. You want to break the skin, but the smashed potato should stay in one piece.

Heat 2 Tbsp. olive oil in a pan and add the carrot, celery, onion and garlic. Sweat for about 3 minutes then add the leeks and stock. Simmer until the veggies are tender. Remove the carrots, leeks and celery to a plate and keep warm. Swirl the cold butter into the pan and let it reduce for a few minutes.

Heat a frying pan with a little olive oil. Add the potatoes, sprinkling them with salt and pepper to taste. Fry on both sides until brown and crispy.

Heat a third pan, preferably non-stick, and add the fish, cooking a few minutes on each side until just cooked. Sprinkle it with a little salt, too. My fish was thick so it took 4-5 minutes a side. Thinner pieces will only need 2-3 per side. A toothpick stuck in the fish should encounter no resistance.

To finish the sauce, puree it with an immersion blender.

To serve, arrange some of the vegetables on the plate. Top each with a piece of fish. Pile some potatoes on the side then pour the sauce around it.

Serves 2. Can easily be doubled or tripled for more people.