Fall Salad with Pumpkin Croutons and Maple Vinaigarette

   Remember those pumpkin muffins from yesterday?  Here is an awesome way to use left over muffins that have gotten a little stale.  They don't have to be stale, fresh ones work just as well.  This would also work with left over pumpkin bread as long as it isn't extremely sweet.  The apples are really delicious in this salad.  We used a Winesap apple which is sweet with just a little tartness (not as much as a Granny Smith.)  Gala or breaburn would also be great.  When my mom suggested a maple vinaigrette, I hesitated and all those horribly sweet, sugary dressings (that sound fantastic in words)that I have tried in my life came flooding into my memory:  repulsive raspberry vinaigrettes, orange concoctions, ghastly ginger dressings, and (*gag*) honey-mustard.  I have found good varieties of all these, but some..... some make me want to swear of salad just thinking about them.  This dressing isn't too sweet, trust me.  The cider vinegar and dijon balance it out very nicely      

Fall Salad with Pumpkin Croutons
2 slices bacon, chopped (optional)*
2 pumpkin muffins, cut into small cubes
1/2 Tbsp butter
1/2 C toasted walnuts, chopped
1 small firm fleshed apple, thinly sliced
1/4 red onion, thinly sliced
8-10 oz mixed field greens (or you favorite kind of lettuce)

   Render bacon until crisp.  Remove bacon from pan, add butter to bacon drippings.  Toss cubed muffins in bacon fat and butter.  Spread on a baking sheet
   *If you are not using bacon, melt 1 1/2-2 Tbsp butter and toss the muffin cubes in it. 
   Bake 350 deg F for 15-20 min.  Tossing every 5 minutes.  The outside should be lightly crispy and in the inside still tender.
   Toss apples, lettuce and onion together with a little bit of the vinaigarette.  Plate and top with walnuts, croutons, and bacon.  Add extra dressing if needed.
4 large side salad servings .

Maple Vinaigrette
1/4 C cider or red wine vinegar
1/3 C extra virgin olive oil
2 Tbsp real maple syrup
1 Tbsp dijon mustard
1/2 tsp thyme
salt and pepper

   Whisk together all ingredients.  Or shake them in a small jar.  Salt and pepper to taste.
   ~8 servings

Pumpkin Muffins

   It's that time of year.  Pumpkin time.  I adore pumpkin and would eat it year round if if store carried it all the time and not just as a seasonal item.  Last year, I got my fix with some pumpkin bread and a few pumpkin pies, but I wasn't completely satisfied.... Does anyone even remember the pumpkin shortage last fall???  (No, you probably just remember the gas shortage.)  This year though, I am stocking up!  I am buying about 2 cans of pumpkin a week.  It's crazy, I know, but I do what I have to do.  Expect quite a few pumpkin recipes coming up.  After today, the next couple recipes will be using left over pumpkin muffins in some truly awesome ways.  (That is assuming you have left over pumpkin muffins.)

TIP:   Maybe some of you noticed that a lot of my baking contains applesauce.  This is because, in my head, I can not justify using 1/2 C or however much oil in my baked goods.  A little bit of oil is great, it holds the moisture for longer and keeps them fresh.... but all oil?  Can't do it.  Whenever a recipe calls for a lot of oil, I substitute with the same amount of unsweetened applesauce plus a little bit of vegetable oil (usually 1 Tbsp.)  However, if you are mailing baked items to someone or are making a gift basket.... use all oil, it will keep things fresher for much longer!

Pumpkin Muffins
1 3/4 C flour
1/3 C lightly packed brown sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 tsp clove
1/4 tsp nutmeg
1 egg, beaten
3/4 C milk
1/2 C pumpkin puree
1/3 C unsweetened apple sauce
1 Tbsp vegetable oil
3/4 C chopped walnuts (optional)

   Combine flour, sugar, baking powder, and spices.  Make sure baking powder is evenly distributed and there are no lumps.
   Combine the wet ingredients thoroughly.  Add dry ingredients to wet.  Add walnuts.  Do not over mix.  Pour into greased muffin tins.
   Bake 350 deg F for 20-25 min.
   Makes 12 muffins.

Flor de Caña

  This is my favorite rum.  Hands down.  I could (and have) down a whole bottle in less than 48 hours (with only minimal assistance.)  That makes me sound like a total alcoholic, but in my defense, I was on vacation in the Caribbean.  If I hadn't gotten sloppy drunk and barely remembered a few days of the trip, I would be shaming the great institution of exotic beach vacationing.  I will try not to emotionally spew out word vomit on why I love it so much.  Hopefully, this is an informative post.

     Flor de Caña is a slow-aged Nicaraguan rum that my mom and I "discovered" on our first trip to Roatan, Honduras.  There are a variety of 4 years that include Limon and the only varieties of silver rum available from this particular distillery.  All the older rums are dark.  The older ages are 5, 7, 12, 18, and 21... no shit.  I have not had the 21 year old, but the 12 and 18 are to die for!  Ridiculously smooth and flavorful, with a hint of natural sweetness mixed in with the characteristic caramely, peppery notes of a seriously good rum.

   As amazing as the older varieties are, the 7 year is my favorite.  It is nice enough to sip on its own, but not so expensive that you feel bad mixing it with a little fresh pineapple juice or Coke.  Ok, really I shouldn't say that about the expensive part.  If you can even find the 7 year in the states it will run about $25.  We stock up on it when we go one vacation.  In Honduras it goes for about $12 (for 750 mL.)  So while $25 isn't outrageous, it's double what it is in Central America.  Sadly, that picture above holds all our remaining 7 year. 

   Luckily, the 4 year is available in many liquor stores and will only set you back roughly $13.  The 4 year is perrrrfect for mixing.  Light in flavor but pronounced enough to compliment fruit juice or whatever else you like with your rum.  I don't like to over do it on the mixers because (normally) I like to enjoy and savor what I am drinking.  And I really really enjoy drinking Flor de Caña rum.  (It may be one of my favorite past times.)

Miso Soy Salmon

   Everyone likes salmon, right?  I know people who like salmon who refuse to even touch other kinds of fish.  This is a super simple marinade that would be good on any type of meaty fish (salmon, halibut, swordfish... you get the picture.)  Check the Asian aisle of your grocery store or specialty stores for miso.  If you can only find miso paste, thin it with a little water (there should be instructions on the package.)

Miso Soy Marinated  
1.5 lbs salmon
2 Tbsp prepared miso (ex: Minute Miso)
2 Tbsp soy sauce (low sodium preferred)
2 Tbsp vegetable or olive oil
2 tsp rice vinegar
2 tsp minced garlic
1 tsp grated ginger

   Cut fish into four equal pieces.  Place in a small-medium sized baking dish.  Combine all ingredients.  Pour over fish.  Allow to marinate for at least 30 minutes; flip fish over once during marinating process.
   400 deg F for 20-25 minutes for medium.  (10-15 minutes if fish is in a larger baking dish and the pieces are not packed in close together.)

Pumpkin Cupcakes with Cheesecake Filling

   Normally I am a few days (or weeks) behind with my posts.  I make something, document it, then have to sift through my stock pile of stuff before it makes it here.  But not today!  I literally just finished making these for my friend's birthday (which is today!) Exciting, I know.  And what is also exciting are these cupcakes.  I was told her dad was getting her a cake, but she made a point to stress just how much she loves cake!  "Pumpkin cake with a cheesecake something" was her request.  And I love when people request something specific for me to make.
   The cake is really moist and the flavors aren't heavy or overly sweet.  I think the key to the cake is the fresh ginger.  The filling/icing is tangy and sweet like a really good NY-style cheesecake
TIP:  Thin the filling out a little bit and it makes are great dip for fruit!

Pumpkin Cupcakes
1 C flour
1 C brown sugar, lightly packed
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp freshly grated ginger
1/4 tsp allspice
1/4 tsp clove
1/4 tsp nutmeg
2 eggs
1/2 C unsweetened applesauce (not chunky)
1 Tbsp vegetable oil
1 C pumpkin

   Thoroughly combine flour, sugar, baking powder, baking soda, and spices.  Make a well in the center of the mixture.  Mix the applesauce, eggs, and oil in the well.  Fold in dry ingredients.  Add pumpkin.
   Evenly distribute into muffin pans that have been lined and lightly sprayed.
   Bake at 350 deg F for about 25 mins.
   Makes 12 cupcakes.
   When cupcakes have cooled slightly, use a wooden spoon to poke holes in the center of the cupcakes.  Hole should only go halfway into the cupcake (do NOT go all the way through!)

Wiggle the spoon a little to make the hole larger.

Fill hole with filling and carefully spread over the top of the cupcakes once cupcakes have completely cooled.  It is not an extremely thick filling.

Cheesecake Filling 

8 oz softened cream cheese

2 Tbsp softened butter

1/2 C sugar

2 tsp vanilla

2 Tbsp evaporated milk (or cream)

(you may need a little lemon juice)

   Use an electric hand mixer to beat the cheese and butter together.  Add sugar and vanilla.  Add evap. milk.  Filling should be a little bit thin--it is almost more of a cheesecake glaze.  If it is too runny, add ~1 tsp lemon juice; this will thicken the mixture.

   Place filling in a resealable plastic bag.  (Fold bag edges over mouth of a large measure cup or glass for easy transfer.)  Refrigerate for at least 30 minutes. Snip a small corner off before filling cupcakes.

Mild Jerk Rub

   I love jerk.  LOOOVE it.  With a a passion akin to ultra-creepy obsession.  Why?  Couldn't tell you.  There is something about a really good dry rub that fascinates me.  This is a jerk rub for those who don't like things too spicy.  It's really mild, but you get all the wonderful flavors of a traditional jerk rub.  It will keep in the refrigerator for 1 month.  The amount in the recipe is enough for 4 portions of meat (chicken breasts, NY strips, thick cut pork chops...)

Jerk Dry Rub
1/2 tsp whole cumin seeds
1/2 tsp whole black peppercorns
1/4 tsp whole allspice
1 lrg clove of garlic, roughly chopped
1 tsp sea salt (or kosher salt)
1 tsp grated ginger
1/2 tsp dried thyme
1/2 tsp ground coriander
1/2 tsp paprika
1/2 tsp cinnamon
1/4 tsp cayenne
1/8 tsp freshly grated nutmeg

   In a mortar and pestle (or small food processor) crush cumin, peppercorns, and allspice.  Crush in garlic and salt.  Mix in all other spices.
   Rub directly onto raw meat.  Let sit about 10 min.  Grill or roast until meat is done.

   NY strip steak with mild jerk rub

Pierogies

   Today is my dad's 58th birthday!  Last night we had his birthday dinner.  I have been planning this particular pierogi making adventure for over a month.  Piergoies remind me of something my dad would have grown up eating.  Never mind the fact that my grandmother is neither a great cook nor Polish.  In fact, there is absolutely no Polish in our veins.  Although, half of my heritage did invade Poland a few years back (.... too soon?)

   I love homemade pierogies but they are seriously time intensive.  You can't come home on a Tuesday night and be like,  "Oh, hey!  I think I'll make pierogies from scratch!"  It doesn't work that way.  But it is sooo worth it to make them yourself!  Good new is that they freeze amazingly well.  While they are not hard to make, the process will take a few hours so be prepared.  Do this on a Sunday afternoon or a snow day.  This recipe makes a lot because if you are going to make them, make a bunch!  Go all out, make half meat and half potato... variety is the spice of life, right? 

Pierogi Dough
5 C flour
16 oz sour cream
2 eggs (whole)
1 egg yolk
2 Tbsp butter, melted
1 Tbsp oil
1 tsp salt

   Combine everything except flour.  Add 4 1/2 C flour.  Incorporate.  The dough probably will not form a ball on its own (don't worry!)
   Sprinkle 1/4 C flour on surface.  Turn out dough.  Sprinkle the last 1/4 C over the dough.  Knead dough until it comes together.  Add more flour if needed.  Divide dough into easily managed pieces (2-4).  Let rest at least 10 min.
   On floured surface.  Carefully roll out dough to 1/4 inch thick.  Cut into 3 inch circles.  (NOTE:  Once cut, the dough has a tendency to spring back a little.  The dough may need to be stretched a little when it comes time to fill.)
   Makes 8-10 servings.

Potato Filling
1/2 lb potatoes, peeled and cubed
1/2 medium onion, diced
1 Tbsp minced garlic
1/2 C white cheddar
1/2 C soft farmers cheese (ricotta salata or cream cheese will also work)
2 Tbsp grated parmesan
1/4 tsp nutmeg (optional)
salt and pepper
oil

   Place potatoes in a medium pot and cover with cold water.  Bring to boil.  Liberally salt water.  Boil until potatoes are fork tender.  Drain potatoes.  Mash.
   Saute onions for 5-7 min in a little bit of oil.
   Add the onions and the rest of the ingredients to the potatoes.  Mix.  Salt and pepper to taste.
   (Enough filling for half the amount of dough made. 20-25 pierogies)

Meat Filling
1/2 lb ground beef (93/7 I think is best)
1/2 medium onion, diced
1 Tbsp minced garlic
1 tsp thyme
1/4 tsp crushed red pepper flakes
2 Tbsp mashed potato filling (optional... it works as a binder)
salt and pepper
oil

   Saute onions in a little bit of oil for about 5 min.  Add ground beef.  Brown and cook thoroughly.  Turn off heat.  Add the rest of the ingredients.  Salt and pepper to taste.
   (Enough filling for half the amount of dough made. 20-25 pierogies)

Assembling, Cooking and Serving (Exactly the same for meat and potato fillings)
Place a heaping tsp (really its about 2 tsp...) in the center of a dough circle.

Gently stretch dough around filling, bringing edges together.

  Yeah... Look at those awesome purple nails!

Seal dough completely.  (NOTE:  The dough should have enough moisture to stick to itself, but if it is not sticking, dab a little bit of water at the edges.  Or use a fork to crimp edges.  I use a fork to crimp the edges of the meat filled ones so I can tell the difference between the two.)

I bought it 'cause the color is called "climax".

In a large pot, boil pierogies in salted water for 6-7 minutes.  Do this in batches.  Drain off excess water.  (This is the point where you would freeze them.)

For every 4 servings:

1 medium onion, sliced

2 1/2 Tbsp butter

1/3 C chopped parsley

Saute onions in 1/2 Tbsp butter until golden brown over med-high heat.  Melt in the other 2 Tbsp butter.  Saute pierogies for 6-8 min.  Cover and cook another 5 min.  Toss in parsley and serve!

 

Trust me, it is all worth it in the end!!!!

Jasmine

   It is amazing how many great restaurants are found in strip malls.  There is a bit of a culinary taboo to strip mall dining.  But thanks to people like Guy Fieri and Anthony Bourdain, that taboo is slowly dissolving and "foodie elitists" are accepting the fact that good food is good food no matter where you find it.  I have always been a fan of strip mall joints simply for the fact that where I live that is mostly what you get.  The Brentwood/Cool Springs area is literally made up of hundreds of strips.

   Jasmine is a little Thai place situated between a Factory Card Outlet and an Ortho Mattress store.  No joke.  The food is incredible and very reasonably priced.  Part of the menu is a list of sauces that can be paired with chicken, beef, pork, seafood, or vegetables.  The garlic sauce and ginger sauce are my favorites.  And like any Thai restaurant there is a noodle section.  To be honest, I am not a huge fan of their noodle dishes.  The flavor is good but they tend to be a little dry for my taste.  Luckily, the pad thai seems to be the exception.  It is delicious.

 Tom Ka (coconut-y, mushroom-y goodness)

  The last time we ate at Jasmine.  I had the crispy duck with tamarind sauce.  (I know, I am sorry... I am on a duck kick right now.  It will probably be over soon.)  I was hesitant about the tamarind sauce being too sweet, but it is wonderfully balanced: salty, sweet, sour, garlicy.  It could have been spicier, but most of Jasmine's menu is light on spice.  They have adjust for more Western palates.  So this is a great place to try Thai if you have avoided it because you think it will be too hot.  For those of us that like a good bit of heat... all you have to do is ask!  Which is what I do when I get the chili lime beef salad.  My mom likes it just the way it comes though, and I think she has ordered it the last 5 times.

Chili Lime Beef Salad

 Duck w/ tamarind sauce

   My dad had the crispy duck with garlic sauce.  The heaping piles of garlic, I think, are a thing of beauty.

  Duck w/ garlic sauce

    Duck is a new thing for me.  So I wasn't exactly prepared for the layer of fat between the tender, juicy breast meat and the perfectly crispy skin.  I sort of dissected mine while eating to avoid the fat layer.  My dad on the other hand devoured his.

Jasmine

8105 Moores Ln
Brentwood, TN 37027

(615) 661-0169

Smoked Salmon Pizza

   A lot of my recipes come from having to use up what is in the fridge.  Especially now, my dad likes to buy things just because they are on sale.  He also sort of freaks out about the "use by" dates.  So that is how I found myself with a package of (cold) smoked salmon that needed to be eaten.  I am not a huge fan of the cold smoked variety (the kind with the raw texture) just on its own.  In things like a spread or on a really good bagel, sure.  But just eating... not for me.  I had wanted pizza that night and decided to put it on a pizza.  I had half a jar of pesto left from the goat cheese pesto pizza.  And that it how this pizza came into being.... believe it or not, just trying to use up things in the refrigerator.

Smoked Salmon Pizza
pizza dough, 1 half of the recipe (or store bought)

1/2 C pesto
3 oz smoked salmon
2 oz goat cheese
2 oz cream cheese

   Spread the pizza dough out on a pizza pan or baking sheet until it is about 1/2 inch thick.  (Or however thick you like.) 
   Bake on bottom rack at 450 deg F for about 5 minutes, until the bottom starts to turn golden.
   Evenly spread pesto over crust.
   Place cheeses in freezer for about 10 minutes.  Use fingers to place small dollops of cheese over the pizza.  Or you can leave the cheeses in the freezer longer and cut them with a knife.  (NOTE:  The cheeses do not melt and spread out like mozzarella, try to get the dollops very small.)
   Cut salmon into very thin strips.  Distribute over pizza.
   Bake for 5-7 more minutes on middle rack.

mÄmbu

   I hope your Halloween weekend was totally kickass!  Mine may have been a little too kickass considering I spent the majority of yesterday sleeping in various rooms of the house and never quite made it to the basement (where my computer is).

   For the first day of November, I thought I would share an amazing little restaurant with you:  mÄmbu.  It is set up in an old house in Nashville near the West End/Vanderbilt area.  I love places that are set up in old houses where they leave all the walls fully in tact.  It makes for a more intimate setting.  However, I can not comment so much on the indoor decor of mÄmbu because it was a beautiful October night and we sat outside.  mÄmbu focuses on seasonal, local, and environmentally-friendly fare.  Not every food item is local, but if they can get it local, they do.  Seasonal menus make me ridiculously happy because it means they are constantly putting in the effort to give you the best possible food.  Also, it keeps you coming back to see what has been added for the season.

   We started our meal off with "Tree-tinis."  It is kind of an expensive cocktail at $9 (not everything is the that expensive), but for every Tree-tini sold a tree is planted!  It is made with Veev Acai vodka which is smooth and delicious.  If you like Cosmos, you'll love this drink!

   It took us way too long to decide on food items.  While the menu is relatively short, there are so many options.  I thought the menu was a little schizophrenic at first because there are Asian options, some weird French-fusion things, upscale Southern... but after eating the food, it all made sense.  Ingredients are chosen then cooked in the style and cuisine that is best suited for that ingredient.

   We started with mussels in a spicy coconut broth.  It was different than I expected and therefor slightly hesitant at first; I was thinking more Thai-like.  But the broth was delicate with a just a hint of spice that perfectly complimented the incredibly meaty, sweet, tender (HUGE!) mussels.  These were hands down the BEST mussels I have ever had!

 
   My entree was confit duck leg with andouille cassoulet.  Holy.  Crap.  So good.  The cassoulet was amazing.  It had kale, carrots, caramelized onions, and delicious roasted tomatoes.  Not to mention the artisanal adouille sausage that was thinly sliced and added a lovely meaty spice to the beans.  And the duck.  Slow cooked to perfection then the skin crisped up before service.  The meat is fall off the bone tender and packed full of flavor, but no gaminess because it is farm raised duck.

   My mom had risotto with winter vegetables and diver scallops.  The saffron was in perfect balance in the risotto and the scallops were properly seared.  And again, featured the amazing roasted local cherry tomatoes.

   I hear mÄmbu has a wonderful coconut creme pie, but alas, we were too stuffed to try any desserts.  Guess that will just have to wait until next time!

mÄmbu 

1806 Hayes St.
Nashville, Tennessee 37203
(615) 329-1293