High Heels & Frijoles

Green eggs, but no ham.

In a foul mood today. It’s perky and sunny outside, and I should be cheerful and traipsing out the door in a sundress and sandals, but blechhh. I wish it was a rainy day, better suited for sulking.

Maybe I’m being a sourpuss because dinner sucked last night. I had cereal, which normally I’m fine with, but shredded wheat does not a Saturday evening meal make. (I tried adding peanut butter to my Honey Nut Cheerios in an attempt to liven things up, but it wasn’t one of my more inspired ideas. The peanut butter clumped—duh!)

A “do-over” meal cancels out a bad one—I figured a good breakfast (no cereal, thank you!) might set me straight today.

WILTED ARUGULA AND CHEESE OMELETTE
Makes 1 omelette
Use whatever cheese you like—I prefer a sharp, stinky cheese here.

1 tablespoon olive oil
1 cup arugula, tightly packed
Salt and pepper
2 large eggs
1 tablespoon butter
¼ cup shredded cheese, such as Tomme de Savoie or Gruyère

- Heat the oil in a large nonstick skillet over medium-high heat. Add the arugula and season with salt and pepper. Cook, stirring occasionally, until wilted, 2 to 3 minutes. Trasnfer the arugula to a plate.

- Beat the eggs with a generous pinch of salt and pepper until the yolks and whites are completely blended.
Add the butter to the skillet and swirl it around the skillet to be sure it greases the entire surface. Add the eggs and swirl them around the skillet until they’re spread out and they look like a thin, even blanket.  Cook until set, 2 to 3 minutes.

- Place the arugula on one half of the omelette and carefully slide it onto a plate. When half of the omelette is on the plate, gently, with a spatula, fold the other half over it. And there you have it.

You must agree—it looks oddly reptilian, like a Komodo dragon, no?

P.S.
I had papaya for dessert. I hadn’t had it in ages, but took a chance and bought one a few days ago. Not only was it absolutely gorgeous, it was perfectly ripe, sweet, and buttery.

My mother and I always baked together (¡TQM, mami!). She used to make an orange Bundt cake very often, and I used to zest the oranges (I wasn’t too thrilled about it, but I guess even at a young age, you have to pay your dues!).  She also made carrot cake and with a generous slather of cream cheese frosting. Sweet, tangy, and silky, I prefer cream cheese to any other frosting. Especially buttercream. I loathe and detest buttercream. I think I can eat a hunk of butter straight off the stick, but there’s something smothering and unctuous about buttercream that gives me the willies.

I got carried away on my buttercream diatribe. I fully meant to say that the following frostings are easy to make and would make a great Mother’s Day treat. How ‘bout something as nice and sweet as she is on her special day? And, if you’re a mom, the cherry and chocolate versions below are a piece of cake to make with a little one who wants to lend a hand or lick a sticky spatula in the kitchen.

All of the following recipes make enough frosting for: One 9- by 13-inch cake / 24 cupcakes / Two 9- by 9-inch or 8- by 8-inch cake squares or rounds. Cake recipe follows at the end of post.

SALTED CARAMEL CREAM CHEESE FROSTING
TIPS: You’ll recognize Maldon salt by its large, flaky crystals. It melts delicately on your tongue and is my favorite for seasoning food once its served. Look for it at specialty stores and/or supermarkets.

Cool the salted caramel before making the frosting—it’ll melt otherwise.

¡Atención! If you read my Red Rum! post you’ll remember my warning: working with hot sugar is muy peligroso. I read a Julia Child recipe last night where she says to cook something until it’s “too hot for your finger.” Melted sugar is always too hot for your fingers.

For the Salted Caramel
¼ cup water
1 cup granulated sugar
½ cup heavy cream
2 tablespoons unsalted butter
1 teaspoon Maldon salt or Kosher salt, plus additional for sprinkling

For the Frosting
1 stick (4 ounces) unsalted butter, softened
2 (8-ounce) packages full-fat Philadelphia cream cheese
1 (1-pound) box confectioners’ sugar, sifted
1 teaspoon vanilla extract

- Place the sugar and water in a heavy bottomed, stainless steel, medium saucepan. Bring the mixture to a boil over medium-high heat and cook, gently swirling the saucepan from time to time, until the sugar turns deep amber and begins to smoke (you really will see wisps of smoke), 10 to 12 minutes.

- Immediately remove the saucepan from the burner, and slowly and carefully pour in the the cream. The mixture will sputter quite violently—don’t move the saucepan or stir the mixture. Once the sputtering has subsided, return the saucepan to medium heat, and with a heat-proof rubber spatula, stir it until smooth, about 3 minutes. Cool completely before making the frosting.

- Using an electric mixer, beat the cream cheese and butter on medium speed until they’re light and airy, about 3 minutes. Beat in the chocolate, vanilla, and salt, scraping the sides and bottom of the mixing bowl with a rubber spatula from time to time.

- Reduce the mixer speed to low. Add the sugar and beat until just incorporated, about 1 minute. Add the salted caramel. Bring the mixer speed up to medium-high and beat until smooth, about 2 minutes. Frost cake and sprinkle with salt.

Chocolate cupcake with cherry cream cheese frosting.

CHERRY CREAM CHEESE FROSTING

2 (8-ounce) packages cream cheese, softened
4 ounces butter ( 1 stick or ½ cup), softened
1 teaspoon vanilla extract
¼ teaspoon salt
1 (16-ounce) box confectioners’ sugar, sifted
¼ cup cherry preserves
3 to 4 drops red food coloring

- Using an electric mixer, beat the cream cheese and butter on medium speed until they’re light and airy, about 3 minutes. Beat in the vanilla and salt, scraping the sides and bottom of the mixing bowl with a rubber spatula from time to time.

- Reduce the mixer speed to low. Add the sugar and beat until just incorporated, about 1 minute. Add the cherry preserves and food coloring. Bring the mixer speed up to medium-high and beat until smooth, about 2 minutes. Frost cake.

De chocolate.

CHOCOLATE CREAM CHEESE FROSTING

6 ounces semisweet or bittersweet chocolate, chopped, melted, and cooled
2 (8-ounce) packages cream cheese, softened
4 ounces butter ( 1 stick or ½ cup), softened
1 teaspoon vanilla extract
¼ teaspoon salt
1 (16-ounce) box confectioners’ sugar, sifted

To melt the chocolate on the stovetop: Fill a medium saucepan about ¾ full and bring to a boil over high heat. Reduce heat to medium-low, making sure the water remains at a steady simmer. Place a medium stainless-steel bowl on the saucepan. Place the chocolate in the bowl and stir constantly with a rubber spatula until melted, smooth, and glossy. Remove from the heat and allow the chocolate to cool to room temperature before continuing with the recipe.

To melt the chocolate in the microwave: Place the chocolate in a microwave safe bowl and microwave for 1 to 2 minutes, pausing to stir with a rubber spatula every 30 seconds, until the chocolate is melted, smooth, and glossy. Allow the chocolate to cool to room temperature before continuing with the recipe.

- Using an electric mixer, beat the cream cheese and butter on medium speed until they’re light and airy, about 3 minutes. Beat in the vanilla and salt, scraping the sides and bottom of the mixing bowl with a rubber spatula from time to time.

- Reduce the mixer speed to low. Add the sugar and beat until just incorporated, about 1 minute. Bring the mixer speed up to medium-high and beat until smooth, about 2 minutes. Frost cake.

EASY CHOCOLATE CAKE
One 9- by 13-inch cake / 24 cupcakes / Two 9- by 9-inch or 8- by 8-inch cake squares or rounds
This cake is adapted from Food & Wine

2 cups plus 2 tablespoons sugar
1¾ cup all-purpose flour
¾ cup plus 2 tablespoons unsweetened cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1½ teaspoons salt
2 large eggs
1 cup full-fat sour cream
½ cup vegetable oil
1 tablespoon vanilla extract
¾ cup plus 2 tablespoons boiling water + 2 teaspoons instant espresso powder

- Preheat the oven to 350°F.

- Butter and flour a 9-by-13-inch cake pan or two 12-tin muffin pans—or line with paper cupcake liners and spray with Pam for Baking.
In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt.

- In a separate bowl, whisk together the eggs, milk, oil, and vanilla.
Whisk the wet ingredients into the dry ingredients. Whisk in the boiling water and coffee mixture. Pour the batter (it will be thin) into the prepared pan or muffin tins and bake for 30 minutes, until a toothpick inserted in the center comes out clean.

- Cool for 10 minutes, then invert. Cool completely before frosting.

I snapped this photo and couldn’t bear to throw it out, so I drank it. With a bendy straw—just to make sure I got all the hot sauce at the bottom.

Hangover cures? I’ve heard it all: Sleep. Avoid caffeine. Drink water. Or pickle juice. Vitamin C. The Onion suggests taking a shower, in case you vomit, so you’ll have less cleaning up to do (eeewwww!). Travel + Leisure did an article on international hangover cures.  If you have foreign roots read it and find out how your great-great-great grandpa treated his delirium tremens.

Back home, you can go to a beach-front bar and have sopa levantamuertos—a seafood soup that raises the dead. If inland, head to a seedy bar, such as El Munich and order the same. Or just keep on truckin’—hair of the dog is probably the most universal cure.

I assume many of you will be toasting Benito’s first tussle with the French tonight and may be in need of a refreshment tomorrow morning. My suggestion: have a chilled michelada. You can have one tonight, too, natch—it’s the perfect warm weather drink.

MICHELADA
Makes 1
There are countless recipes for micheladas, with common ingredients being beer, lime juice, and ice. My version is below.

1 bottle ice cold beer, such as Pacífico
Ice
Kosher salt and black pepper
3 tablespoons lime juice
Worcestershire sauce
Hot sauce, such as Tabasco or my favorite, Valentina
Clamato or V8, optional

Rub the edge of a chilled glass with a lime, then dip it in salt. Fill the glass half to ¾ of the way with ice. Add the lime juice, ¼ teaspoon pepper, and Worcestershire and hot sauces to taste (and a splash of Clamato or V8 if desired) Pour in beer. ¡Salud!

Sometimes all you need is a home cooked meal, one that reminds you of mom making supper when you came home at the end of the school day. Nothing special or out of the ordinary, just something that says, “I’m home and the day is done.”  A Latin American friend and I were talking about how the fanciest meal at a restaurant couldn’t compare with a plate of simple food—and for us that meant anything that could be served with a heaping pile of rice and beans.

Carne chorizada is one of those unpretentious recipes that makes it into the dinner rotation at least twice a month at my house. It never gets boring, despite its brief and humble list of ingredients.

CARNE CHORIZADA
Serves 4 to 6
This recipe can also be made with meatloaf mix or a combination of ground beef and ground pork. If you can’t find fresh baby corn, substitute with 1½ frozen corn kernels. Achiote paste is a common ingredient in Nicaraguan dishes and can be found in Latin American supermarkets or the international aisle of the supermarket. It’s primarily a colorant, so if you can’t find it, don’t worry and proceed with the recipe.

2 pounds 85% lean ground beef
Salt and pepper
2 teaspoons Worcestershire sauce
1 teaspoon yellow mustard
1 tablespoon vegetable or corn oil
1 onion, finely chopped
3 small red potatoes, peeled and cut into ¼” dice (about 1½ cups)
2 medium carrots, peeled and cut into ¼” dice (about 1 cup)
8 ears baby corn, cut into crosswise into ¼” rounds
1 tablespoon achiote paste (optional)
3 tablespoons cider vinegar

- Using your hands, combine the beef with 1 teaspoon salt, ½ teaspoon pepper, Worcestershire sauce, and mustard in a large bowl.

- Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook until it’s softened and translucent, about 5 minutes.  Add the achiote paste (if using) and cook, stirring with a wooden cooking spoon, until the onions are evenly coated, about 1 minute.

- Increase heat to medium-high; add the beef, and cook, continuously stirring and breaking up any lumps, until the beef is no longer pink and most of the released juices have been absorbed. Stir in the vinegar, potatoes, carrots, and baby corn. Cover, reduce heat to low, and simmer until the vegetables are tender, about 15 minutes.  Remove skillet from heat, season to taste with salt and pepper and serve with white rice, black or red kidney beans, corn tortillas, and/or fried plantains.

I’m always on the lookout for ingredients that’ll cover up chicken breasts – i.e. my least favorite thing to eat other than tripe – and the ketchup-prune preserve sauce I glazed that meatloaf with a few days ago was a pretty convincing disguise. Shred your leftover chicken and make a sandwich for lunch the next day. Inspired, I know. And yes, of course, there’s bacon in it.

SWEET & TANGY ONION-SMOTHERED CHICKEN
Serves 4 (or 2 plus leftovers)
You can substitute apricot jam for the prune preserves.

1 cup ketchup
½ cup prune preserves or jam
¼ cup brown sugar
3 tablespoons cider vinegar
¼ teaspoon red pepper flakes
4 bacon slices, coarsely chopped
2 medium onions, peeled, halved lengthwise, and thinly sliced
Salt and pepper
4 bone-in, skin-on chicken breasts, halved crosswise

- Whisk the ketchup, preserves, 3 tablespoons brown sugar, vinegar, and red pepper flakes in a small bowl; set aside.

- Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer bacon pieces to a paper towel-lined plate with a slotted spoon; reserve. Pour the bacon fat out into a bowl; reserve.

- Add 1 tablespoon of the reserved bacon fat to the now empty skillet and heat over medium-high heat until shimmering.  Add the onions, remaining 1 tablespoon brown sugar, ¼ teaspoon salt, and ¼ teaspoon pepper and cook until the onions begin to soften, about 5 minutes. Cover and continue cooking until completely softened, about 5 minutes more.  Transfer the onions to a bowl.

- Add an additional tablespoon of the reserved bacon fat to the now empty skillet. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes. Add the onions to the chicken. Pour the sauce over the chicken and onions, cover, and cook on medium-low heat until the chicken is cooked through, 15 to 20 minutes (temperature should read 160˚F). Transfer the chicken to a platter and cover it loosely with foil.  Increase the heat to high and simmer the sauce until slightly thickened, about 5 minutes. Stir any accumulated chicken juices to sauce and pour over chicken. Sprinkle with reserved bacon and serve.

With the chill of autumn comes the inevitable drip, drip, drip of the rain. And the nose. Vegetable soups are perfect to fend off the outdoor and head cold; hardy, healthy, and, if you add a few warm spices like ginger and pepper, hot enough to clear up those sinuses.

CARROT SOUP  with GINGER ALMONDS  & HONEY-PEPPPER YOGURT
Makes 5 to 6 cups
The honey in this recipe enhances the carrots’ sweetness, while the vinegar adds acidity for balance. This soup pairs nicely with peppery arugula. Ginger has a slow burn, so pass on it if you’re planning on serving this to kids. For a vegetarian option substitute chicken broth with vegetable broth.

For the Ginger Almonds:
2 teaspoons butter
½ cup slivered or sliced almonds
1/8 teaspoon salt
½ teaspoon ground ginger

- Melt the butter in a small skillet over medium heat. Add almonds and salt and cook, shaking pan continuously, until golden, about 5 minutes. Stir in ginger and cook until nuts are coated and fragrant, about 30 seconds. Transfer to plate and reserve.

For the Honey-Pepper Yogurt:
1 (6-ounce) container Greek yogurt
3 tablespoons honey
½ teaspoon pepper

- Whisk all ingredients together in a small bowl. Refrigerate until serving time.

For the Soup:
1 tablespoon butter
1 medium onion, peeled and thinly sliced
3 pounds carrots, peeled and sliced into ¼-inch-thick rounds
Salt and pepper
4 to 5 cups homemade or low-sodium chicken broth
¼ cup cream (optional)
2 tablespoons honey
1 tablespoon red wine vinegar

- Melt the butter in a soup pot or Dutch oven. Add the onion, carrots, 1 teaspoon salt, and ½ teaspoon pepper. Cook over medium heat, covered and stirring occasionally, until the carrots begin to soften, about 15 minutes.

- Add 4 cups of the broth and simmer over medium-low heat until the carrots are completely tender, 20 to 30 minutes. Stir in the honey, vinegar, and cream (if using).

- With a ladle, transfer the soup to a blender or food processor and puree in batches until smooth. Transfer pureed soup to a soup tureen or second pot. If you prefer a thinner soup, stir in some of the remaining broth until you achieve desired consistency. Season with salt and pepper.

- Ladle the soup into bowls and top with yogurt and almonds.

Yesterday I realized I had a little bit of “love” squeezing out from under my apron strings. Inspired by the athletes in town for Head of the Charles, I made a healthy start this morning.

APPLES’N’CINNAMON OATMEAL
Serves 1

½ cup oatmeal
½ cup apple juice or cider
1 apple, peeled, cored, and chopped
2 tablespoons dried cranberries (optional)
½ teaspoon ground cinnamon
Dash of salt
2 to 4 tablespoons milk
Maple syrup to taste

- Combine oatmeal, apple juice, apple, cranberries, cinnamon, and salt in a cereal or soup bowl and cover with plastic wrap. Microwave 3 to 4 minutes until apples are tender.

- Stir in milk (more or less according to desired consistency) and maple syrup.

This bright tomato bruschetta with white bean spread is a snap to make: a perfect starter for a summer dinner party.

Or for an evening in when it’s just you and a marathon of bad TV (Miami Social, anyone?).

BRUSCHETTA
Serves 4

4 large, ripe tomatoes
Salt and pepper
3 tablespoons extra-virgin olive oil, plus additional for brushing bread
1 garlic clove, minced
8 slices Italian loaf bread (sliced  ¾ to 1 inch thick)
1 cup basil leaves

- With a small paring knife, remove the cores from the tomatoes. Cut them in half and, with a small spoon or melon baller, scoop out seeds. Chop tomatoes into ¼ inch-thick chunks and place in colander over bowl or in sink. Sprinkle with 1 teaspoon salt and toss. Allow to drain for 10 to 20 minutes.

- Meanwhile, combine 3 tablespoons olive oil with minced garlic in large bowl.  Heat grill to high and evenly brush both sides of each slice of bread with additional olive oil. Grill bread until toasted and marked, 2 to 3 minutes per side. Transfer to platter. (Alternatively, heat a panini press and grill bread until crisp and golden).

- Pat tomatoes dry with paper towels and transfer to bowl with garlic oil. Chop the basil leaves (do this last minute to keep them as fresh and flavorful as possible) and toss with tomatoes. Season with salt and pepper to taste.

- Spread toasted bread with white bean spread (recipe follows) and top with tomatoes. Serve.

WHITE BEAN SPREAD
Serves 4

1 (15-ounce) can cannellini beans
2 tablespoons cup extra-virgin olive oil, plus additional for drizzling
1 garlic clove, coarsely chopped
2 teaspoons lemon juice
Salt and pepper

- Drain and rinse beans in a colander. Shake to remove excess liquid and transfer to a food processor.

- Add oil, garlic, and lemon juice and purée until smooth. Season with salt and pepper to taste.

- Transfer to serving dish, sprinkle with pepper and drizzle with additional oil.

You can make the bean spread up to 2 days ahead: Store in an airtight container and cover the top with about 1/8” of olive oil to prevent it from forming a crust. Save the leftovers for more bruschetta or use as a dip for crudités.

I get into a cooking slump sometimes, especially when I come home late after work and yoga and don’t want to deal with cooking or cleaning up. But I gotta eat. And so does O. Although he’s pretty good about feeding himself when I don’t make dinner, one of my (many, many, many) pet peeves is when I see people eating cold leftovers  (please at least microwave your disgusting, plain, under-seasoned chicken cutlets before you eat them! – You know who you are).  Also, there was a container of Brussels sprouts lurking in my fridge that I had to make or throw out.

Admittedly, these don’t look radiant and green as a spring pasture after a light rain, but they’re really delicious – roasted, mildly bitter, with a sticky, sweet slick of glaze – and pair nicely with that rubbery chicken.

ROASTED BRUSSELS SPROUTS with STICKY FIG GLAZE
Serves 2

12 ounces (about 3 cups) Brussels sprouts, ends trimmed, outer leaves removed, and halved lengthwise
¼ cup olive oil
Kosher salt and pepper
1 shallot, thinly sliced
2 tablespoons fig spread or jam
1 teaspoon grainy mustard

- Preheat oven to 425˚F.

- Spread sprouts out on a rimmed baking sheet. Sprinkle with ½ teaspoon salt and 1/8 teaspoon pepper and drizzle with 2 tablespoons olive oil. Toss together with hands to ensure they’re evenly coated.

- Roast sprouts until they’re tender and lightly charred on the edges and areas where they make contact with the baking sheet, 15 to 20 minutes.  Place baking sheet on cooling rack and cover with foil.

- Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat until shimmering. Add the shallot and cook until softened, about 3 minutes. Stir in the fig spread and cook until melted, 1 to 2 minutes. Move the skillet off heat and whisk in the mustard. Immediately add the roasted sprouts and toss to evenly combine. Transfer to a serving dish. Serve.

I’m very hesitant to post this recipe. I “heart” Korean barbecue, but other than liking it, I know nothing about it. I found a KBBQ beef recipe on Gourmet, made some changes, and basically took the “BBQ” aspect of it by making it in the oven. It was tasty, I swear. Maybe we can have some of the legit stuff next time I’m in LA?  xoxo

KOREAN BBQ BEEF with CRISP GREEN SALAD
Serves 2

For the Salad
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon light brown sugar
½ head iceberg lettuce, cored and shredded
1 small cucumber, ends trimmed, halved lengthwise, seeded, and sliced  ¼” -thick
½ cup whole cilantro leaves
4 scallions, white and pale green parts thinly sliced(reserve these for beef), green tops thinly sliced

- Whisk soy sauce, vinegar, oil, and brown sugar together in small bowl.

- Toss lettuce, cucumber, cilantro, and scallion greens (tops only — see beef ingredients) together in large bowl.

- Continue with beef portion of recipe.

For the Beef
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 garlic clove, minced
2 tablespoons light brown sugar
1 tablespoon rice vinegar
1 teaspoon Sriracha
1 tablespoon black sesame seeds
2 strip steaks (1 to ½ pounds total), thinly sliced

- Place a rimmed baking sheet on oven rack in upper third of oven and preheat to broil.

- Whisk first 7 ingredients and reserved scallions (see salad ingredients) together in medium bowl. Add meat and toss to coat evenly. Let sit for 10 to 15 minutes.

- Open oven and carefully place preheated baking sheet on cooling rack. Spread beef out in single layer and immediately return to oven. Broil until beef is caramelized and lightly charred, 6 to 8 minutes.

-Toss salad with vinaigrette and serve with beef.