Vienna, Austria and Wiener Schnitzel from Figlmüller

Austria. A country so beautiful, it’s as if you stepped into a dream. The Von Trapp family certainly knew what they were doing setting up camp there. Though Jon and I technically kicked off our European holiday in Zurich – the most expensive 11 hours of our life – our first full day was spent in Vienna, or Wien as Austrians call it.

A pristine, dog-friendly city full of pedestrian lanes, stunning architecture and places of business that close down early – the Austrian way of life is slow and laid back, which is unfortunate for us considering we only had two days to fit everything in and absorb the culture. There are so many historical and beautiful sites, and we did our best to see it all.

Roasted Butternut Squash with Kale and Pecan Topping

I understand it's been a three month hiatus.  It was a very busy holiday season, as I'm sure it was for all of you. Who doesn't feel a little overwhelmed during that time of the year?  But mine was very busy, you see. I started a brand new job the week after Thanksgiving. A great job. The kind I've been looking for, with generous vacation time and health benefits.  Yes sir, I went and got myself a big girl job.

Tomato, Corn and Cheddar Pie

I have been dying to make this pie for three years now.  The thing is, I forgot that I had been aching to try it until last weekend, when I was combing through my list of potential and future dishes to make for this blog.  As soon as I saw “Tomato and Corn Pie”, the yearning sensation came flooding back and all the other ideas I had in mind for that weekend’s kitchen festivities were thrown out the window.  My mind was on one track and one track only: Tomato and Corn Pie.

I don’t know what took me so long to actually make this pie.  It is a relatively simple process and it makes use of two of summer’s most bountiful harvests: juicy, ripe, red tomatoes and sweet, golden corn.  I first came across this pie on Smitten Kitchen’s site in August of 2009 and I remember thinking to myself how glorious and Southern this pie sounded, even though I had never heard of it before.

Spicy Pickled Carrots

I spent the early part of my childhood moving around from city to city: born in Oklahoma, grew up young in Arkansas, briefly settled down in Seattle and moved to Texas at the end of my 4th grade year. So it’s no surprise that I (proudly) consider myself a Texan. After all, I did spend the majority of my life living there. Enough with the history lesson however, my point is this: I’m no stranger to Mexican or Tex Mex food. In fact, I was raised on it. My mom always swore, and still does to this day, that she could eat chips and salsa and an enchilada lunch special every day of her life. I feel the same way. It’s something I could just possibly never get sick of. We must have spicy salsa running through our veins… So, with 27 years of eating Mexican food, most often on a weekly basis, it comes as a surprise, to myself and Jon, that I had never heard of Spicy Carrots- that is until I moved to Arizona.

Jon likes to eat breakfast burritos most weekends and we usually get them at cheap, shack like places titled something along the lines of “Fiesta Burrito” or “Super Burrito”- so you know they’re classy. For those in the know, they ask for a side of Spicy Carrots to go along with their egg, cheese and potato burrito. When I first moved here, Jon could see the quizzical look on my face- the one that gave away that I had never been exposed to these tangy, spicy, crunchy pickled carrots. He was in disbelief. How had I, a long time lover of Mexican food, never experienced this traditional Mexican accompaniment?

Elote- Mexican Street Corn

Food flavor profiles and the combination of ingredients can sometimes surprise you.  Something as simple as chocolate dipped potato chips may sound wildly outrageous to a few of you, but in reality, it is delicious. (Who doesn't like that sweet and salty combination?)  Elote is no exception.  The two main ingredients here are corn and good ol' mayonnaise.  I know some of you reading this are cringing at the mere thought of it.

I've never understood why so many people out there absolutely detest mayonnaise.  I'm not ashamed to admit that I love it.  Cream cheese, sour cream, alfredo sauce- if it's white and creamy, chances are I'm a fan, and yes, go ahead and insert your inappropriate joke here.

So while others may be hesitant to give elote- also called Mexican street corn- a try, the idea of corn rubbed in a mixture of mayonnaise, lime juice and smoky spices was something I was immediately drawn to.  I was first introduced to this dish back in September at The Mission, a mexican restaurant located here in Scottsdale, and was instantaneously hooked.  The idea of it was so simple, but it was unlike anything I had ever had.

Cut to February, the weekend before Valentine's day when Jon and I traveled to Sedona to celebrate our 1 year anniversary, and I had my second encounter with this creamy corn that, honestly, I had been thinking about for months now at this point.  I had been trying to sell elote to Jon ever since my first bite at The Mission, and wouldn't you know that Sedona had a restaurant that went by that very name.

Elote (the restaurant that is) doesn't take reservations, and they are only open for dinner.  As per the recommendations listed on Yelp, Jon and I arrived around 4:45 pm and joined the line of about 100 other individuals who had gotten there before us to eagerly await Elote's nightly opening of its doors at 5 pm sharp.

Of course, elote was obviously featured on the menu, their interpretation served off the cob in a bowl mixed with the mayo mixture, but Jon and I also savored their shredded beef empanada, the Colorado lamb shank braised in a spicy adobo sauce and the smoked duck breast with pasilla chiles.  Needless to say, the meal was spectacular.  It's upscale, yet traditional Mexican cuisine layered with complex flavors of spice and smoke.  And while the lamb was nothing short of perfection, wouldn't you know what Jon's favorite part of the meal was- the elote.

Elote

Recipe Inspired by Elote Café

Ingredients:

4 ears of sweet corn, husks on

2 tbsp unsalted butter

1/2 cup mayonnaise (I prefer to use reduced fat Hellman's)

2 tsp lime juice

1/4 tsp cayenne pepper

1/2 tsp + 1/2 tbsp paprika

kosher salt to taste

1/4 cup cotija cheese, crumbled (a mexican cheese available at most supermarkets)

1/2 tbsp ancho chile powder (regular chile powder can be substituted)

2 tbsp chopped cilantro 

1 lime, cut into 4 wedges

Directions:

1. Soak the corn in cold water for about 30 minutes. Peel back the husks, making sure to leave them intact, and pull off the silk from the corn. Pull the husks back up around the corn.

2. Heat a grill to medium high heat. Place the corn on the grill and cook for about 20-25 minutes, making sure to rotate a few times throughout grilling to ensure the corn is cooked evenly.  Remove from the grill and let cool slightly. 

3. Once the corn is cool enough to handle, pull off the husks and slather each ear with 1/2 tbsp butter. Mix the mayonnaise, lime juice, cayenne, 1/2 tsp paprika and a little salt together in a small bowl and set aside. Mix the ancho chile powder and 1/2 tbsp paprika together in a different small bowl, set aside. 

4. Brush each ear with the mayonnaise mixture, coat with cotija cheese and top with cilantro and a sprinkling of the chile powder mixture. Serve with a lime wedge and enjoy!

Makes 4 servings

Watermelon, Feta and Arugula Salad

I made this particular salad for the first time last summer, when my mom came to visit me in New York. I took her to Central Park for a gourmet picnic with a menu that included grilled vegetable panzanella, spicy apricot glazed shrimp, and the now famous (around my inner circle at least) chocolate-caramel-espresso bars (too bad I can't really take credit for them...). I haven't made the watermelon salad since, but I've been itching to for quite some time. While watermelon isn't my favorite fruit, there isn't much else that tastes quite as good on a sweltering hot summer day. The list of ingredients might sound odd at first, but the flavors mix and mingle so well. The sweet and juicy watermelon contrasts perfectly with salty feta, peppery arugula and acidic balsamic- a perfect balancing act. The flavor combination was exactly what I was looking to add to my Father's Day menu of grilled quail, stuffed jalapeno peppers, grilled corn, and cherry cobbler. There is nothing better than using summer's bounty to your advantage to create a memorable and delicious meal. 

Watermelon, Feta and Arugula Salad with Balsamic Glaze

Recipe Courtesy of Bon Appétit

Ingredients:

1 5-ounce package baby arugula
8 cups 3/4-inch cubes seedless watermelon
1 7-ounce package feta cheese, crumbled
4 tablespoons balsamic vinegar glaze (see note)

Directions:

1. Arrange arugula over a large platter. Scatter watermelon, then feta on top. Drizzle with the balsamic glaze and sprinkle with freshly ground pepper.

Note: Balsamic vinegar glaze can be found in the vinegar section at many supermarkets. If unavailable, boil 3/4 cup balsamic vinegar in a small saucepan until reduced to 3 tablespoons, about 6-7 minutes.

Roasted Root Vegetables

Well, I think it's pretty safe to say that fall is officially in full swing. I can't speak for the rest of the country, but up here in the northeast the leaves are beginning to change from green to gold and crimson, fluttering to the ground, and the crisp autumn air has brought about the first chill of the season. I absolutely love this time of year. It's by far my favorite season, and I am grateful that I have the chance to experience one last bona fide fall. (For those of you out of the loop, I am returning to my southern roots in one short week). Growing up in Texas, we never really had four true and distinct seasons. It was more of a hot and cold thing. No gradual temperature changes to ease you into the next quarter of the year. Although, there are some years where the cold part never really even presents itself- I have worn flip-flops through many a December. However, I actually enjoy that barefoot in the winter feeling. After one winter here in New York, I quickly learned that I am with out a doubt a warm weather girl. So while I'm enjoying this brisk breeze here in the Big Apple, I am a wee bit relieved to be skipping out of town before the brutal and bitter cold comes blowing in.

This time of year brings about so many cold weather cravings. Sipping hot coco by a flickering fire, warming the soul with a bowl of hearty stew or a slice of apple pie, tearing into a tender braise... There are so many delicious fall recipes that I can't wait to try! Now, I'm sure your wondering, with all the endless possibilities of sumptuous autumn dishes at my disposal, why would I select root vegetables? Well, I have to tell you, they are actually pretty delicious- in their own way of course, I mean it's no pumpkin pie, but what do you expect? I was introduced to a variation of this recipe in one of my cooking classes I took at Central Market a couple years ago. On a side note, can I just say how frickin' excited I am to go shopping at that food mecca again! It's like Christmas every time I step inside those doors. I'm getting way too excited just thinking about it...

A combination of various root vegetables, roasted in the oven for a good, long hour, lends a surprisingly satisfying dish. The vegetables develop a nice caramelized exterior, providing a rich and more complex flavor. The great thing about this recipe is that it's really more of a template- the outcome is equally as tasty no matter what assortment of vegetables you might decide to use. I settled upon a variety of root vegetables that would lend an array of colors, because like I've said before, visual appeal is just as important as the taste. 

So important in fact, that I ventured out in the pouring rain to Dean & Deluca and spent $6 for one pound of purple potatoes. Now those are some expensive spuds! But I just love the color of purple potatoes, especially when you cut into them, revealing this vibrant, rich, and regal hue. Of course, such painstaking measures are not necessary in order to produce a colorful variation of this recipe. The original recipe I learned at Central Market actually used regular new potatoes and provided a splash of color with green and red bell peppers. My version of the recipe is below, but feel free to use any vegetable that suits your tastes, or perhaps ones that don't necessitate a trip out in the rain. 

Roasted Root Vegetables

Ingredients:
1 medium rutabaga, peeled and cut into 1" chunks
1 lb baby purple potatoes, quartered (or purple fingerling potatoes halved)
3 large carrots, peeled and cut into 1" pieces
1 fennel bulb, center core removed, and cut into chunks
1 lb sweet potatoes, peeled and cut into 1" pieces
1/2 lb cipollini onions, outer skin removed
1 bunch radishes, outer edges trimmed
1 head of garlic, separated into individual cloves
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano 
1/4 cup olive oil
salt & pepper 


Directions:
1. Preheat the oven to 400 degrees F. 


2. In a large bowl, toss all vegetables together with the chopped herbs and olive oil. Season to taste with salt and pepper. 


3. Spread the vegetables out on a large roasting pan and roast in the oven for 1 hour, stirring occasionally, until the vegetables are tender.


Makes 6-8 servings

Sauteed Brussels Sprouts with Lemon and Pistachios

After nearly 25 years of life, I have never actually tried a brussels sprout. They have quite a bad reputation, as I'm sure you know. Since childhood, most people have it drilled into their heads that brussels sprouts are vile, disgusting vegetables; ones that should not be trusted. I guess most would consider me lucky that my mom didn't force them upon my brother and I while growing up. However, I think this has only fueled the fire of my ever growing curiosity. I wanted to know why the majority of Americans had such a disdain for these leafy green veggies. Over the past couple years, as I've poured over my monthly issues of various food magazines, I've come across several recipes for brussels sprouts. I mean, if Gourmet Magazine deems them worthy enough to make the cut, how bad can they really be?

This particular recipe I've selected to try is by Dan Barber of Blue Hill and Blue Hill at Stone Barns, both prestigious restaurants in the New York area (some of you foodies might recognize the name from an episode of Top Chef). Dan Barber is most well known for his simple approach to food, highlighting the natural flavors of produce by bringing fresh farm goods directly to the table. The trick to getting a tasty brussels sprout, I  believe, is making sure to cook them correctly. Over cooking brussels sprouts results in the bitter, unpleasant taste that I'm sure many of you associate them with.  

Bon Appetit gave some good advice on a couple different ways brussels sprouts can be prepared in order to accentuate their sweet, nutty flavor. Cutting a small X in the stem of each sprout before boiling them in salted water, helps to ensure that the interior cooks in the same amount of time as the exterior, thus preventing over cooking. They can also be blanched, whole, before being sliced and sauteed in butter or fat. As a third option, the technique implemented for this recipe, the leaves can be separated from their cores, and briefly sauteed just until tender. So maybe before you decide to stick to your original opinion of brussels sprouts, give one of the above methods a try. Of course, when in doubt, do as I did: saute the little suckers in some bacon fat- it may not help to highlight the natural flavor of brussels sprouts, but it sure doesn't hurt it. 

Sauteed Brussels Sprouts with Lemon and Pistachios 

Recipe adapted from Dan Barber, courtesy of Bon Appetit

A dish to convert all the Brussels sprout haters. By cooking the sprouts only briefly, you preserve their great nutty flavor. This side pairs nicely with roasted rack of lamb or whole chicken.

Ingredients:

5 slices of bacon, chopped
2 tablespoons grapeseed oil
1 tablespoon minced shallot
1 1/2 pounds of brussels sprouts, leaves separated from cores (about 8 cups), cores discarded
3/4 cup shelled unsalted natural pistachios
2 tablespoons fresh lemon juice

Directions:
Saute bacon pieces in a large nonstick skillet over medium-high heat until crispy. Remove bacon and place on a plate topped with paper towel to remove excess grease. Pour out all but 1 tablespoon of bacon grease from pan and add the 2 tablespoons of grapeseed oil. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Add bacon bits and drizzle with lemon juice. Season to taste with salt and pepper. Transfer to bowl and serve.

Makes 4 to 6 servings