Movie Review: Grand Canyon Adventure

Andrew and I went on a date today - to see the Imax film Grand Canyon Adventure at the Great Lakes Science Center in Cleveland. No, this has nothing to do with food - I just think it's important to share this project with you.

This incredible movie follows Robert F. Kennedy Jr, Wade Davis, and their 18 year old daughters on a whitewater rafting trip down the Colorado River through the Grand Canyon. The focus of the film is the necessity for water conservation in the American Southwest, and really, all over the world. Narrated by Robert Redford and set to the music of the Dave Matthews Band (Stefan Lessard is the co-composer of the film's original score), this movie chronicles an amazing journey while presenting an important environmental issue.

If you have the opportunity to see this fantastic Imax movie, please take advantage of it! You can learn more about the conservation effort, watch clips of the film, explore the newest Imax technology, and view interviews with the stars, director, and producer at their website.

Maple Wasabi Chicken

This simple chicken dish was a nice change from the herb rubs and marinades we've been using this summer. Sweetness from the maple, heat from the wasabi and red pepper, and delicious pan-seared flavor made this marinade something to remember. I started with a bottled marinade made by World Harbors - you can find their products at Christmas Tree Shops or on their website.


Maple Wasabi Chicken

2 large boneless skinless chicken breasts
3/4 c. World Harbors Maple Wasabi Marinade
1/4 c. maple syrup
red pepper flakes
salt
pepper

Combine all ingredients in a food storage container. Marinate at least 4 hours (I marinated overnight), flipping chicken at least once.

Bring a large pan to medium-high heat. Add chicken breasts and all marinade to the pan. Allow chicken to cook about 5 minutes, then flip. Stir marinade in pan to prevent burning. Cook chicken about 5 minutes on the second side, flip again, and cover the pan.

I kept my pan covered for several minutes, until the chicken was cooked through. The steam from the pan will drip more liquid into the pan, creating a sauce.

Serve chicken with sauce drizzled on top. We made a meal of it with corn on the cob and Nonnie's Cheesy Zucchini & Onions.

Nonnie's Cheesy Zucchini & Onions

The title pretty much says it all! If you're looking for a new way to use up the last of your summer squashes, here's a great idea for you. My Nonnie gave me the idea as I lamented the one lone zucchini in my fridge - our telephone conversation went something like this:

Me: "Nonnie, one zucchini isn't enough for Andrew and I!"

Nonnie: "Well, do you have an onion? Slice up an onion and mix it in."

Me: "I do have an onion! Good idea!"

Nonnie: "Oh and then mix in cheese. Definitely cheese."

Me: "Yum, cheese would be good! I have shredded cheese."

Nonnie: "Lots of butter! And garlic! That's the way the old ladies used to do it! (she is talking about the old Italian ladies in her family)"

Me: "That kind of makes the whole 'fresh veggie' thing kind of pointless, doesn't it?"

Nonnie, ignoring my comment: "If you have basil, add that in too. And cheese! Lots of cheese!"

Me: "I love you Nonnie!"

So, there you have it! For those who don't speak Nonnie, here's my semblance of a recipe!

Nonnie's Cheesy Zucchini & Onions

1 medium zucchini, thinly sliced into coins

1 medium onion, cut in half and thinly sliced

1 tbsp. butter (you can sub EVOO, but really, it's not that much butter!)

3 cloves garlic, minced

5 leaves fresh basil, minced

2/3 c. shredded cheese (I used mozzarella), divided

1/4 c. Italian breadcrumbs

Melt butter in a medium saucepan over medium-high heat. Add onion and saute until it starts to brown. Once carmelization begins, add garlic and zucchini. Salt and pepper vegetables liberally. When veggies are fully cooked, dump them into an oven-safe serving dish.

Stir half the cheese into the vegetables. Add the basil, stir to combine, then top the mixture with the remaining cheese. Add breadcrumbs to the top. You may want to dot with butter if you are a fatty like me. Otherwise, more power to you.

Broil on high for a few minutes (maybe 5?) until breadcrumbs are golden brown and cheese is melted.

Andrew and I agreed it wasn't the healthiest way to get our greens, but it's definitely yummy. I wouldn't eat zucchini this way every time I make it, but it's a nice treat. Enjoy zucchini the way "the old ladies" meant you to!

The best part? This was a completely thrown together side dish made up of items I already had in my fridge and pantry. Don't you love it when a plan comes together?

Corn Chowder with Kielbasa

This is Andrew's favorite soup in my arsenal. His family loves it too, which always makes me feel so flattered. I make it often, just so I can get the compliments! The corn and kielbasa may seem like an odd combination, but the sweet crunch of the corn and the tangy spice of the kielbasa meld beautifully.

A lot of this recipe is based on what I have on hand, how many people I need to feed, and how hungry those people will be. If I am making dinner for Andrew, I bulk up the amount of kielbasa, because I know he likes it and appreciates the protein. If I want some of the bacon for breakfast the next morning, I use half of it. If I don't have any on hand, I skip it. This is a forgiving recipe, so feel free to substitute, add, subtract, mess around with the herbs, and make it your own.

Corn Chowder with Kielbasa

1 medium onion, diced

2 large potatoes, peeled and diced

2-4 cloves garlic, minced2 tbsp. butter

1 lb. bacon

2 bags frozen corn

4 c. chicken broth

3 c. milk/cream (your choice - I usually do a mix)

1-2 pkg. kielbasa

Salt

Pepper

Ground Sage

Additional Herbs/Spices (I suggest red pepper flakes, tarragon, and fresh parsley)

Cut the bacon into chunks - I like to take half a pound at a time and cut it crosswise into pieces about an inch long.

In a large stockpot, cook the bacon until it is crispy. Use a slotted spoon to remove the bacon pieces. If you do the whole pound, you may want to do two batches. Drain the bacon on a plate lined with paper towels. Discard the all or at least the majority of the bacon grease.

Add butter, potatoes, and onions to the stockpot. Salt and pepper liberally. Sauté until onions are translucent. Add chicken broth to pot. If you feel this will not be enough soup (make sure to account for the milk you'll be adding), add 1-2 cups of water. Add the frozen corn, ground sage, and any other dried herbs you wish and bring to a simmer. Allow soup to simmer for 10-15 minutes, then drop the heat back to low.

While the soup is simmering, cut the kielbasa into bite-size chunks. I like to cut it on an angle so I have funny little pieces instead of perfect coins, but I'll leave that up to you. Toss all the kielbasa into a pan over medium-high heat and cook as desired. I like my kielbasa to have a nice char to it, so I cook it until the edges are blackened and it's crispy. Drain the grease and set aside.

Use an immersion blender to puree about half the soup. If you don't have one, you can dump half the pot into your regular blender. Just be careful to cool it a bit before blending so you don't end up with a boiling hot mess.

Stir in milk/cream (fat free half and half works too) and add the bacon back into the pot. If you're going to eat the soup right away, heat to desired temperature over medium-low heat.

To serve, ladle out bowls of corn chowder and have everyone top their soup with chunks of kielbasa. To store, I like to keep the soup and meat separate unless I'm going to put them in small containers for lunches, in which case I combine them.

This chowder is easy to make, hearty, and delicious. It's a great meal to eat while you're cuddled up on the couch watching TV!

What I like best about it is that it's tough to mess it up. My measurements are all based on what we like. If I have onions I need to use, I'll chop up a second one. If I have a couple ears of leftover corn on the cob (which I did this time), I cut the corn off and toss that in. Sometimes I want it to be spicy, so I'll add some red pepper flakes to the onion/potato sauté and then hot sauce to the finished soup. It's all about what makes you happy. And I promise, this soup will definitely do the trick.

Mike's Arnold Palmer

I am not feeling particularly creative at the moment, so I have dubbed my newest creation a "Mike's Arnold Palmer". The name is just a smushification (there, I made up a fun word, even if I didn't make up a great name for my drink!) of the ingredients.

A traditional Arnold Palmer is, of course, lemonade and iced tea mixed together. I made mine "hard" by combining Crystal Light peach iced tea and a Mike's Hard Lemonade, hence my "Mike's Arnold Palmer". It's a fun summer drink, easy to make, yet something a little bit different. I tend to find Mike's Hard too acidic for me, and I prefer Smirnoff Ice, as far as malted lemon-flavored beverages go. But mixed with iced tea...well, let's just say Mike's goes down smoothly.

Though I'm looking forward to autumn, I'm a bit sad to see summer go. Andrew and I spent some time on Lake Erie with family this Labor Day weekend, and it really felt like a farewell to summer. Enjoy the last few beautiful warm days before the leaves really start to turn!

One Hundred Posts!

What better way to celebrate my one hundredth post than with a FAIR? Now, anyone who knows me knows that I love a great fair, carnival, festival, or any event that involves rides, games, animals, and most importantly, food!

Andrew and I made our first trip to the Geauga County Fair on Sunday, and let me tell you, we're not in Connecticut anymore Toto! Our favorite fair has always been The Eastern States Exposition, aka "The Big E", and right off the bat, I noticed a few differences between my beloved Big E and the County Fair.

1. WAY more fried food! If it's possible, the Geauga County Fair has an even larger offering of fried foods than the Big E. Andrew and I, along with his dad, step-mom, sister, brother, aunt, and cousin, enjoyed many of the deep fat offerings, including fried Oreos and fried Twinkies!

In addition to all the fried goodies, we enjoyed steak sandwiches,

balsalmic pork loin sandwiches,

gyros, ice cream cones, french fries, cheese hot dogs, corndogs, and one of the most unique fair foods: cavetelli with meatballs from Corbo's in Cleveland's Little Italy. As you may recall, we love to get cavatelli from Corbo's during The Feast, so seeing their booth at the fair was a nice surprise.

2. Rides named after members of our party! Andrew's cousin Quade was convinced that the "Quadzilla" was actually pronounced just like his name (with a hard "a" - rhymes with spade). He wanted to ride it, but quickly pronounced it a "little kid ride" when he saw that it was basically glorified bumper cars.

Quade with his amazing gigantic strawberry-bubblegum snow cone:

3. I was SO bummed I didn't get a photo of the best sign at the fair - it was in a corner of the parking lot, and it read: "Amish Buggy Parking". Having grown up in the Northeast, I'm still not used to seeing the Amish in my everday life, and this sign really made me giggle! There were about eight buggys parked next to it!

I did find a picture that kind of represents the buggy parking lot:

Crazy stuff, right?

4. Games you'd actually want to play. Andrew and Quade jousted American Gladiator style, then Andrew took on his brother Jimmy. Andrew would want it known that Quade beat him, then Andrew beat Jimmy.

All in all, we really enjoyed our night at the fair. The Geauga County Fair is the oldest county fair in Ohio. This year marked the 186th anniversary of the fair. Though it's much smaller and shorter - just one weekend, as opposed the the three weeks of the Big E - this county fair is so much fun. We had a great time hanging out with family and eating our faces off!

As the sun set, we watched the hot air balloons launch and float off into the distance - a pretty perfect way to end a day at the fair!

I'm so glad to be posting my 100th post - thanks to those of you who keep reading, especially during and now after my slight hiatus. Now that I'm fully moved back to Ohio and settled in my job, I will get back to posting more often, so keep checking back for more frequent updates. Hooray for my readers, and hooray for the Petite Filet!

Caprese Salad

Nothing says summer like a Caprese Salad made with homegrown tomatoes, fresh mozzarella, and basil from the garden.

This weekend, I moved back to Ohio, much to my and Andrew's delight. I'll be able to resume more regular cooking, and therefore more regular blogging, now that I'm back home. We are getting ready to cook my "welcome home" dinner, but as an appetizer, we enjoyed a delicious, seasonal Caprese Salad. This fresh starter makes a delicious and healthful introduction to any summer meal.

Caprese Salad

Five small tomatoes
3-4 oz. fresh mozzarella
4 basil leaves
aged balsamic vinegar
extra virgin olive oil
salt & pepper

Slice tomatoes into 1/4-1/2 inch slices and arrange on a plate. Slice mozzarella the same way - you may want to cut the slices up, as I did, if you have a large log or ball of cheese.

Lay basil leaves flat on top of one another. Roll leaves up and slice crosswise, creating thin strips of basil. (This is what fancy foodies call a "chiffonade")

Sprinkle basil over tomatoes and cheese. Drizzle with EVOO and vinegar, add salt and pepper to taste.


A Caprese Salad is a simple and summery way to start a meal while enjoying some of the best produce the season has to offer. Enjoy your long weekend and have a happy Labor Day!

Broccoli Gratin Omelette

Whether you spell it omelet or omelette, eggs stuffed with veggies, meat, and cheese are always a hit. Last Valentine's Day, I posted the recipe for a fantastic broccoli gratin in a creamy, cheesy bechamel sauce. I love to repurpose leftovers, and this broccoli gratin makes a delicious omelette the next day.

Andrew and I love to make a big breakfast on the weekends, and a giant omelette is an easy way to feed both of us quickly.

Broccoli Gratin Omelette

4-6 eggs, beaten

splash of milk

2/3 c. leftover broccoli gratin

4 slices cooked bacon, chopped

1 tsp. butter

salt & pepper

Melt butter over medium heat in a large (9" or so) saucepan. Combine eggs and milk, pour into saucepan, and turn heat to medium high. Allow eggs to cook a few minutes - you want the edges to set.

Top eggs with leftover broccoli gratin and bacon. Season with salt and pepper. Allow eggs to cook another minute - this will also allow the broccoli to heat. Using a large spatula, gently fold omelette in half so that broccoli-bacon filling is covered.

Cook a minute longer so that eggs meld together, cheese melts, and omelette cooks through. Depending on how much filling you have, you may want to press the omelette down so the eggs can touch and cook together.

You can make any type of omelette this way - just throw in different ingredients. Omelettes are so easy to prepare and they provide a well-rounded meal that you can enjoy at breakfast, lunch, or dinner.

Book Review: Raw Food, Real World

Though I have decided that a completely raw diet will never be for me, the lifestyle continues to intrigue me. I think there are a lot of positive aspects of eating raw, and since my experiment, I do try to incorporate more raw foods into my day-to-day life. Additionally, I'm more adventurous when it comes to seeking out new raw foods.

I recently read the book Raw Food, Real World, by Matthew Kenney and Sarma Melngailis. Part cookbook, part lifestyle guide, part novel, this book presents the benefits of a 100% raw lifestyle, providing recipes, tips for eating out, and lots of entertaining commentary. Written by a New York restaurateur and his partner, it tells their love story and their journey to a diet comprised completely of raw food. If you're just a little bit interested in eating raw, this book is a great read.

Matthew and Sarma present the concepts of eating raw in a non-judgmental way. They understand that not everyone has access to the gigantic farmer's markets of New York City, nor to a professional restaurant kitchen and all the bells and whistles that come with one. Their immersion into raw food serves as a sort of buffet for the rest of us - pick and choose the parts you like. They teach techniques, including how to make raw smoothies, cocktails, and desserts. They share fantastic recipes for dishes that they serve in their restaurant, Pure Food and Wine; everything from a fantastic Arugula Salad with Meyer Lemon Dressing to King Oyster Mushroom and Dried Cherry Tomato Fettucini.

Melngailis has an engaging writing style that draws the reader in - it's almost as if you're talking with a friend over coffee (or bee protein shakes!) and learning about a new friend's lifestyle. She shares her favorite kitchen appliances, the best places to get honey, olive oil, and a million other products, and is honest about the epiphany and transition period that led to their new lifestyle.

I would definitely recommend this book to anyone interested in fresh, seasonal cooking, and of course to those with a curiousity about the raw lifestyle. Those who aren't planning to go raw but who are currently vegetarian, vegan, or eating organic will still be interested in the fresh ideas and interesting ingredient pairings in this book.

Bar Harbor: Part One

Andrew and I have been to Bar Harbor, Maine together every year since we started dating. We missed out last year because we had taken all our time off from work for our honeymoon. This summer we returned, so happy to be back! We love to spend time in Acadia National Park, and this year was no exception. The photo above is from a particularly beautiful spot we found on Beech Mountain, overlooking Echo Lake. You can see Andrew and Finn enjoying a rest mid-hike.



Of course, what would Maine be without lobsters? We ate them as many times as we could, plus we had our friends at Trenton Bridge Lobster Pound pack some up to take home to Ohio. Andrew enjoys his lobster most with a Bar Harbor Blueberry Ale (above), made by the Atlantic Brewing Company right in Bar Harbor. We've visited the brewery a few times, and it's a fun place to spend an hour or two. You can take a tour, taste their beers, visit the store, and grab some nibbles at Mainely Meat Barbeque, an outdoor restaurant on the premises.



Don't worry, I do have a recipe for you! Andrew and I adore steamers and mussels, and our favorite way to cook them is to steam them in water that's been seasoned, then dip them in butter. Feel free to vary the amount of shellfish you cook and to add or subtract your favorite mollusks.


Steamers & Mussels

4 lb. steamer clams (cherrystones, though more expensive, will also work)
2 lb. mussels
4 cloves garlic, peeled and smashed
white wine
sea salt
1 stick salted butter, melted

To clean clams: Rinse sand and grit off shells, lightly scrub with a brush
To clean mussels: Rinse sand and grit off shells, remove beard (the scraggly hair-like stuff that hold the mussel on a rock) with your hands

Place clams and mussels together in a steamer basket. Pour about 4" water into a large pot. Add garlic cloves, sea salt, and a splash from your wine glass to the water. Feel free to improvise with additional herbs and spices, but I'm a purist, especially when it comes to clams.

Place the steamer basket into the pot and put a top on to contain the steam. Steam the mussels and clams just until their shells open. This will not take long, maybe 10 minutes. Keep an eye on them - if you overcook them, they will get soft and fall apart (if they are very fresh) or become tough and rubbery (if they are a little older). Neither option is good, trust me!

Serve your shellfish however you choose - since we were camping, the steamer basket in a nest of newspaper worked very well. Give each person their own cup/bowl of butter for dipping. In my family, each person also receives a cup of the broth used to steam the seafood. The method is: remove the mussel or clam from its shell, dip in the broth to rinse, dip in the butter to coat, and EAT!


Seafood, beautiful scenery, a campsite on the ocean, family, and friends...what more could you want?


Happy Summer everyone!