Party in the USA

the 4th of July is one of my favorite holidays. It is almost more nostalgic then christmas. I will always remember caravanning with all of our friends and neighbors to head to herman park in Houston to watch the fireworks. We would lay the same green blanket every year which permanently smelled like bug spray. It was always such a happy moment, as if things were still for the brief time that fireworks would rain down on top of us.

This was the second year ever I did not spend the 4th of July with my family. I did have the usual Aunt Urma potato salad and was without chocolate chip cookie cake. However, I was with two great friends in the Hamptons (can't complain). We made a traditional 4th meal... While we were without a grill we used the oven to bake some fresh farm stand corn (which could have been eaten raw it was so sweet!) and broil some good ole hot dogs. Pesto pasta and tomato with mozzarella and basil was the perfect accompaniment.

This is what I call a hunk of meat..

It's no secret Texans love their steak. Especially a bone in Ribeye cooked to perfection, a bit charred on the outside cooked to a perfect medium rare on the inside. The best way to cook almost any piece of meat is to sear it on the stove/grill, to caramelize the outside which is known as Maillard reaction, and finish in the oven. This cooks the meat at a more precise temperate guaranteeing that you will get even cooking and perfect doneness every time. Oh, a little butter melted on top doesn't hurt either.

Extra tips:

1. Make sure meat is dry, if it is wet this will prevent the outside crust

2. Season VERY well (I like just salt and pepper)

3. Make sure your pan is very hot

Breakfast

Breakfast might be my favorite meal. Eggs, bacon, pastries... three of my favorite food groups. One of my favorite breakfasts might also be one of the easiest to make. Toast, Spinach and tomato topped with a fried egg and of course fresh ground salt and pepper.

Soo simple and SO tasty.

Roasted Brussels and Cauliflower with Apples and Creme Fraiche

I was taken to a great tapas place in New York called Alta where I had some of the best brussel sprouts. They were crisp and crunchy on the outside and perfectly soft on the inside. They were served with slices of apples in a thick cider reduction and topped with a dollop of tangy creme fraiche. Perfection. I tried to replicate them at home and did a pretty damn good job. I added cauliflower and roasted the vegetables with oil salt and pepper until browned and cooked through. I then made a reduction of apple cider vinegar sugar and a touch of butter until bubbly and thick. I then combined and mixed until coated adding thin apple slices and the creamy creme fraiche. It is a perfect balance of flavors and textures and SO easy to make.

Homemade Quiche

I love eggs, any which way, but I especially love quiches... What could be better then a homemade, buttery, flakey crust with a creamy filling of eggs, cheese and fresh vegetables?

Not a lot.

Pie crusts, or pate brisee, as I learned in Culinary school, are easy to make and don't compare to anything you buy in the store. It is made of four simple ingredients (5 if you want sweet) and is easy enough for anyone to make, especially if you use a food processor.

2 1/2 C AP flour

1 teaspoon salt

1 C (2 sticks) unsalted butter very cold cut into cubes

1/4 - 1/2 C cold water (use as needed)

Either by hand or with food processor combine first 3 ingredients either cut with a fork or just pulse until mixture is grainy and resembles sand. Slowly add the water until the dough holds together. Roll the dough into a ball then flatten into a disk and set in fridge for at least 30 minutes. Once chilled roll out the dough and use it for whatever your heart desires!

If using for a quiche or something else with a liquid filling make sure to blind bake the tart shell.

Blind baking tips -

preheat oven to 400

Roll out the dough and lay dough into desired pan careful not to tear the dough.

Cut off excess edges. Using a fork lightly pierce the bottom of the shell.

line the tart shell with aluminum foil and fill with beans or pie weights to prevent the dough from puffing up. Bake for 20 min or until slightly golden.

Feast of the Seven Fishes

A couple Christmases ago my mom and I decided to do Feast of the Seven Fishes on Christmas Eve (being that my father is 50% Italian) and the tradition has stuck. The first time, we actually attempted to make 7 different fish dishes, which had us eating until midnight. We don't necessarily keep the menu Italian and actually started this years feast with crab meat tostadas. As our main dish we made a decedent seafood gratin, adapted from Ina Garten.

W hat is the Feast of the Seven Fishes? According to Mario Batali, "It's what Italians do when they say they're fasting." More precisely, the Feast is a meal served in Italian households on La Vigilia (Christmas Eve). In many parts of Italy, the night is traditionally a partial fast, during which no meat should be served. But in true Italian style, this proscription has morphed into something very unfastlike indeed: course after course of luxurious seafood dishes, often as many as 7, 10, or even 13. "No one's quite sure of the significance of the number," says Batali. "Some families do seven for the sacraments. Some do ten for the stations of the cross. And some even do 13 for the 12 apostles plus Jesus."

Hearty Winter Beef Stew with CHEESY Polenta

This is my first winter in New York and it has been a tough adjustment from the mild winters in Texas. I find beef stew (aka beouf bourguignon if you want to get fancy) the most comforting dish, not only to eat, but to make. The aroma that will fills your house as you brown the bacon with the aromatics, then slowly braise the meat in the oven is heavenly. I didn't really follow much of a recipe and added my favorite herbs and vegetables. It almost makes me forget that it is 10 degrees outside. I decided to serve the stew over creamy cheesy polenta, which were just as good as cheese grits I get back home. I will be making this dish again soon.

Thanksgiving Feast

Every year we have our good friends the Lionburgers over for Thanksgiving. Because we each have our own family traditions, this means double the food. We had 2 kinds of stuffing (or dressing). Ours is a sausage and apricot with big chunks of crusty croutons that absorb our delicious brown gravy. Theirs a traditional southern style oyster dressing. 3 kinds of cranberry sauce (one was the canned stuff, my brother insists). 2 types of sweet potatoes, one with pecans one with marshmallows. Green bean casserole, mashed potatoes, brussel sprouts OH and of course 2 kinds of Turkey, roasted and fried. I'm not sure how but we all managed to save room for dessert... Apple pie, pumpkin banana mousse and of course, traditional pumpkin pie. I think we should have received some sort of medal.