Bruschetta

We're on a bit of an appetizer kick here...yesterday was Valentine's Day and I went the extra mile on Paddy's favorite meal of Pasta Bolognese by adding a few small bites to get us started. Bruschetta is so simple and delicious and can really be an app, a snack, lunch, whatever. I always make a little extra tomato topping and save till the next day to have on top of chicken, or fish, a salad, etc.

1 baguette
1 container of cherry tomatoes, quartered
1 bunch of basil
1/4 cup olive oil
3 cloves of garlic, grated
2-3 tbsp balsamic vinegar
Salt and pepper

1. Warm the olive oil on medium low heat in a saucepan with the garlic. Let the garlic infuse the oil but be careful not to let it burn.

2. Add the tomatoes to a bowl and pour the oil over them. Add the vinegar, salt and pepper.

3. Slice the baguette into thin slices and arrange on a baking sheet. Broil until lightly toasted, turn over and toast the other side.

4. Add the basil to the tomato mixture and mix well. Pile on top of the toasts and away you go!

Fried Calamari

Calamari is one of the most over priced menu items out there in restaurants. Did you know that? It's so cheap they should be giving it away for free. And in fact, Siobhan - the owner of our favorite North End restaurant, Pomodoro, does. When you least expect it, she comes by with a big plate of fried calamari to wet your appetite. For years we thought it was because we were regulars, or because Paddy's Irish (and so is she), or maybe we were just special? But no, it's because it's so stinkin cheap - what better way to butter up your customers? Genius. And when I say cheap, I mean enough for two will run you about $2.00 at the seafood counter in your local grocery store. Cheap enough that my dad uses it for bait.

But there is a small caveat...is it so cheap because it's not calamari? Not calamari you say? What else would it be? Well...check out this episode of This American Life (Episode 484: Dopplegangers) featuring my friend Seth who I studied with in Mali. Just beware of the fake stuff, friends. (And if you don't regularly listen to This American Life - you really need to start now.)

Oh, and when it is real and you're smart enough to make it at home, it couldn't be easier:

For 2 people:
4-5 Calamari bodies, sliced into 1/2 or 3/4 inch strips
1 cup of flour
Salt and pepper
Vegetable oil - enough to submerge the calamari when frying

1. Heat the oil to 350 degrees.
2. Rinse and gently pat the calamari dry/ish
3. Dredge the calamari in the flour and shake free the extra
4. Drop in the oil and fry for about 1 minute or until golden brown.
5. Remove from oil with a spider or slotted spoon and drain on a plate with paper towel. Serve immediately with tomato sauce.

Spicy Turkey Burgers

I don't know about you, but when I think of turkey burgers I think of hockey pucks. Or sawdust? Let's just say I usually go for the juicy, grease-dripping beef version. Until now. This turkey burger recipe is out of this world (actually out of Joanne Chang's Flour Too cookbook). I can't get enough of her...or these burgers. This makes 4 - double it and put half in the freezer and have the others during the week over a salad. You won't be disappointed. The tomato-onion jam by the way, is optional but highly recommended. You'll use all of it, but even if you didn't, there's a million things you could do with it. Also - do not substitute the fresh breadcrumbs for that store bought stuff...remember how I mentioned saw dust...?

Tomato Onion Jam
3 tbsp olive oil
1/2 medium onion, in 1/2-inch slices
1 lb plum tomatoes, halved, pulp and seeds removed, chopped
1/2 tsp red pepper flakes
Generous amount of salt and pepper

Turkey Burgers
3 slices of white break (I used a bun and a half from the buns I bought for this)
3 tbsp olive oil
1/2 medium onion, minced
2 cloves garlic, minced
1 lb ground turkey
2 tbsp dijon mustard
1 minced chipotle chile (I keep these in a jar in my fridge - you open the can, use one and then what? Add them to soups, use to marinate chicken, in chili...etc)
1 egg
3 tbsp chopped basil
2 tbsp chopped parsley
4 oz feta cheese, crumbled
salt & pepper

Preheat oven to 350.
1. To make the jam, heat oil in a saucepan, add the onion and tomatoes and cook for 30-40 mins, stirring occasionally until it's thickened. Add salt, pepper, pepper flakes and stir until mixed. Let cool.

2. In a food processor (or with your hands), process the bread until it turns to crumbs.

3. In a large skillet, heat 1 tbsp of olive oil over medium. Add onion and cook until softened, add the garlic and cook for another 2 mins.

4. In a large bowl, add the turkey, cooked onions and garlic, the mustard through the salt and pepper. Using your hands, mix until well incorporated. Form the burgers - make them as thin as possible without breaking them (and so that you can get them into the pan).

5. Heat your skillet and add some olive oil. Cook the burgers about 3 minutes per side - only turning once, when they're browned a bit. Transfer to a baking sheet and pop in the oven for about 20 minutes (depending on thickness) - internal temp should be at least 165.

Serve on a roll with the tomato jam.

Spicy Pork with Asparagus

Have I mentioned that we have a Thai restaurant around the corner from our house? It's like a ski lodge in the way that it pumps out delicious smells from its fan in the back - luring in people off the street who weren't even hungry in the first place. It blows directly at our house. On summer nights while we sit on the balcony having a beer, our mouths water and inevitably conversation turns to spring rolls and pad thai. In the winter, if the wind's blowing the right direction, I catch a whiff just before I turn the key in the door. But we don't order in too often, and usually because making it at home is more delicious, much cheaper...and we know what's in it (healthier and less scary). This is not a Thai recipe but the next time you get a hankering for Chinese take-out or something of the sort, make this instead. Your taste buds (and bowels) will thank you.

3 tbsp soy sauce
1 tbsp rice wine
2 tsp cornstarch
~12 oz ground pork (you can use varied amounts, this week I happened to have 1/2 lb in the freezer which worked just fine)
3 tsp sesame oil
1 handful of asparagus (whatever is rubberbanded together at the store), trimmed and cut on diagonal into 1/2 pieces
1 jalapeno, minced with seeds (if you're afraid of spicy, go easy on the seeds)
1 tbsp minced fresh ginger
2 tbsp oyster sauce
1 tsp honey
2 green onions, thinly sliced
salt
Soft boiled or poached eggs (optional)

1. Whisk 1 tbsp soy, rice wine, and cornstarch in a medium bowl. Add pork, toss to blend.

2. Heat 2 tsp oil in a wok or large/deep skillet over high heat (yes - HIGH. Don't be shy, this is why they call it stir fry. If you go for less, you'll end up with smushy veggies and pork without the brown caramel bits). Add asparagus, jalapeno and ginger. Toss until crisp-tender (about 3 mins). Boil water and add your eggs. Cook for 6-7 mins.

3. Remove the asparagus and place in a bowl, leaving the oil/ginger in the pan. Add the remaining oil and add the pork. Stir fry until browned and cooked through, breaking up the chunks.

4. Return the asparagus to the pan, add the remaining soy, oyster sauce, honey and green onions and stir until well combined.

Serve over white jasmine rice. I happened to have some leftover white rice in the fridge which I just threw in at the end and mixed with everything else.

Croatian Cinnamon Walnut Swirl Breakfast Bread

Bread or cake? Who knows. I got this recipe from Saveur and LOVE it. We often had cinnamon bread for breakfast when we were growing up and there's nothing like cinnamon toast soaked with butter. This bread is almost like a pastry and the nuts in the swirl give it a little extra something. It's a fairly hassle-free bread - two rises, each for an hour...

For the dough:
1 1/4-oz. package of active dry yeast
1/4 cup sugar
3/4 cup milk, heated to 115 degrees
1/2 tbsp kosher salt
4 tbsp. butter, melted
1 egg
2 1/2 cups flour

For the filling:
1 cup walnut halves, toasted
1/2 cup sugar
4 tbsp unsalted butter
2 tbsp milk
1 tsp cinnamon
2 egg whites

1. Combine yeast, 1 tbsp sugar, and half the milk in the bowl of a stand mixer with a paddle attachment. Let sit until foamy, about 10 mins. Add the remaining sugar, milk, salt, butter and egg. Blend, then while still blending, add flour and beat until smooth. Cover with plastic and put in a warm place for an hour and doubled in size.

2. Puree the walnuts, sugar, butter, milk, and cinnamon in a food processor until smooth. Beat the egg whites until stiff peaks form. Fold into walnut paste.

3. Grease a 9x5x2.75" loaf pan with butter. On a floured surface, roll dough into 10x4" long oval, about 1/16" thick. It won't be a firm dough - at all. Spread the walnut mixture over the dough, leaving about 1/4" of dough around borders. Starting at the narrow end, roll dough tightly. Trim ends and place in loaf pan. Set in a warm place until doubled in size - 1 hr.

4. Heat oven to 350 and bake until toothpick comes out clean, about an hour.

Crunchy Roasted Chickpeas

For a girl who never ate a bean until college, I sure do love me some beans. Baked, sauteed, pureed...whatever. I had roasted chickpeas at a restaurant a few years ago, they were served at the table instead of bread and I loved them. I only recently made my own and they're really easy. And a really yummy, healthy snack.

2 cans of chickpeas, rinsed and drained
2 tbsp olive oil
1 tsp cumin
1 tsp cayenne
Salt and pepper to taste

1. Preheat the oven to 450.

2. Pour the drained chickpeas onto a baking sheet lined with paper towels and pat dry. Let them sit for another 15 mins or so - make sure they're dry.

3. Transfer the chickpeas to a bowl and mix with olive oil and your seasonings.

4. Pour the chickpeas back onto the baking sheet and roast for 30-40 minutes, shaking the pan every 15 minutes or so that they're evenly roasted. Make sure they're crunchy before they come out...err on the long side, you don't want them to be mushy or gummy.

Crispy Spiced Chicken Thighs with Hummus and Pine Nut Raisin Relish

Chicken thighs get a bad name. I guess you either like dark meat or you don't, but I happen to love thighs and the extra fat doesn't bother me at all :) This recipe is adapted from Food and Wine and is a flavorful way to dress up another night of chicken. Don't forgo the bones or the skin - you need both to make this crispy and juicy. (You can skip #2 and buy hummus already made...)

1/4 cup olive oil
4 cloves garlic, smashed
1.5 tsp coriander
1 tbsp cumin
1 tsp lemon zest
Salt and pepper
1 lb bone-in, skin-on chicken thighs
1 can chickpeas
1/4 cup tahini
2.5 tbsp lemon juice
1 small red onion, diced
1/2 cup golden raisins, soaked in hot water 30 mins, then drained
1/4 pine nuts, toasted
Small handful of cilantro, roughly chopped
Splash of white wine vinegar
1/2 plain Greek yogurt

1. Combine the first six ingredients in a large bowl. Add the chicken and coat, refrigerate for 4 hours or overnight.

2. In a food processor, combine the chickpeas, tahini, 1 tbsp lemon juice and salt and pepper. Process until smooth and add a little water if it's too thick.

3. Preheat the oven to 450. Heat a cast iron skillet. Remove the chicken from the marinade and scrape off any solids. Add chicken to the skillet, skin side down. Cook over moderately high heat until skin is browned and crispy. Turn the chicken over and put the pan in the oven and roast for 15 minutes or until juices run clear.

4. In a bowl, combine the onion, raisins, pine nuts, cilantro, vinegar, and the rest of the lemon juice.

5. Heat up the hummus so that it's warm - you can microwave it for 30 seconds or so. Place a mound of hummus on the plate, top with a dollop of yogurt, the chicken and the relish.