It's Time to Pull Together - Please Help Ivory Hut

There are days when our petty problems and worries get washed away in one fell swoop. Yesterday morning, I signed on to Twitter to engage in some friendly banter. That is, until I saw this tweet by Erika, also known as Ivory Hut:

“Our house burned down last night. Barely made it out alive. Homeless, possession-less. But we’re all safe & together. Still richly blessed.”

Although I have never met Erika in person, she and I have exchanged emails in the past for various reasons. From these short exchanges, I have come to know Erika as a kind, funny, and generous woman. When she heard that I was going to the Dave Matthews Band concert a few weeks ago and learned what my favorite songs were, she immediately emailed me with acoustic versions of those songs from her personal iPod library (which was destroyed in the fire).

Not only is Erika a good person, but she is also a very talented food blogger, putting out post after post with tantalizing recipes, amazing photos, and engaging writing. Her personality shines through in every paragraph, every image.

Within several hours of the news hitting Twitter, Maggy of Three Many Cooks and Alice of Savory Sweet Life set up a website to tell Erika's story and provide a way to make donations to help Erika and her family. That speaks volumes of the generosity and vast support of this amazing blogging community. Make sure to visit the website to read Erika's heartfelt telling of the story (and of her son's amazing bravery).

At the top and bottom of the post are Paypal "Donate" buttons. You do not have to donate much - even $5 will help Erika and her family buy some supplies while they get back on their feet.

If you prefer not to use Paypal, Maggy provided an address to which you can send checks or gift cards.

Let's pull together to help Erika and her family get through this difficult time.

Thank you,

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Bacon Polenta Recipe with Sauteed Crimini Mushrooms & Thyme

Bacon. Rarely do you come across a word that has the ability to grab so many people's attention with a single utterance. As soon as the marbled strip of meat is laid in the pan, it begins to emit sounds similar to a miniature fireworks display. I am one who likes my bacon crispy. Flaccid is not a word that should ever be used to describe this breakfast treat. If I was a man named William, living in a small English town at the time of Queen Elizabeth I, I might be prone to writing pages of prose. Love sonnets, in fact...to bacon. As I am neither an English man nor much of a poet, I will have to stick to limericks or haikus. I have not actually written my little ditty yet, but I am certain the words "divine" and "swine" will somehow be included. I will spare you the rest.

My point is that bacon can make almost anything taste good. Now, polenta does not actually need any help in the taste category, but it seems logical that it can only be improved with the addition of a little fried pork. Polenta is made by slowly cooking cornmeal with a liquid, such as vegetable or chicken broth. Typically, the coarse cornmeal is used to make this dish, but if you are unable to find that, substitute regular yellow cornmeal and cut the cooking time in half.

In this recipe, crimini mushrooms are thinly sliced and sauteed with fresh thyme. This mixture tops the bacon-laden polenta, which should be served immediately. I typically serve it as a side dish, but today it made a very satisfying lunch.

Chop about 4 ounces of bacon to total 1/2 cup. Heat a large skillet over medium heat and saute the bacon until crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the skillet and place on a plate lined with paper towel. Pour out bacon drippings, leaving just 2 tablespoons dripping in the skillet.



Add 2 tablespoons finely chopped shallots and saute until just starting to turn brown, about 2 minutes. Add 6 cups low-sodium chicken broth, raise heat to medium-high, and bring to a boil. Lower heat to medium and slowly whisk in 1 cup polenta (coarse cornmeal). Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes.

While the polenta is cooking, heat 1 tablespoon olive oil in another large skillet set over medium heat. Add 12 ounces sliced crimini mushrooms. Cook until mushrooms are tender and just starting to brown. Stir in 1 tablespoon plus 1 teaspoon finely chopped fresh thyme. Remove from heat. Season with freshly ground black pepper and lightly with salt (remember, there will be salt in the polenta from the bacon and the chicken broth).

Just before serving, stir the reserved bacon and 1/2 cup finely grated Parmesan cheese into the polenta. Divide the mixture across 6 plates (I typically serve this as a side) and top the polenta servings with even amounts of the mushroom mixture. Serve immediately.



Other polenta recipes:

Cookin' Canuck's Garlic Shrimp & Polenta Stacks w/Brown Butter Sauce
Cookin' Canuck's Eggplant & White Wine Polenta Stacks with Fresh Basil Sauce
The Kitchn's Parmesan Polenta with Eggs & Roasted Mushrooms
Simply Recipes' Polenta Casserole with Fontina & Tomato Sauce
Guilty Kitchen's Heirloom Tomato & Polenta Tart

Bacon Polenta with Sauteed Crimini Mushrooms & Thyme

1/2 cup chopped bacon (about 4 ounces)
2 tbsp finely chopped shallots
6 cups low-sodium chicken broth
1 cup polenta (coarse cornmeal)
1 tbsp olive oil
12 ounces crimini mushrooms, sliced
1 tbsp plus 1 tsp finely chopped fresh thyme
Salt & pepper to taste
1/2 cup finely grated Parmesan cheese

Heat a large skillet over medium heat and saute the bacon until crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the skillet and place on a plate lined with paper towel. Pour out bacon drippings, leaving just 2 tablespoons dripping in the skillet.

Add shallots and saute until just starting to turn brown, about 2 minutes. Add chicken broth, raise heat to medium-high, and bring to a boil. Lower heat to medium and slowly whisk in polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes.

While the polenta is cooking, heat olive oil in another large skillet set over medium heat. Add crimini mushrooms. Cook until mushrooms are tender and just starting to brown. Stir in fresh thyme. Remove from heat. Season with freshly ground black pepper and lightly with salt (remember, there will be salt in the polenta from the bacon and the chicken broth).

Just before serving, stir the reserved bacon and Parmesan cheese into the polenta. Divide the mixture across 6 plates (I typically serve this as a side) and top the polenta servings with even amounts of the mushroom mixture. Serve immediately.

Printable recipe

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CBSNews.com Post: Grilled Chicken with Smoky Corn & Tomato Salsa Recipe

To say that I was honored and excited when I received an email from the people at CBSNews.com, asking me to submit a recipe for their Health Section, would be a drastic understatement. The Health blog features recipes that are under 350 calories and have less than 12 grams of fat. With all of the fresh produce available right now, meeting those benchmarks was not hard to achieve. I grilled a simply seasoned chicken breast and topped it with a salsa that I would be happy to eat by the spoonful. Sweet summer corn is grilled until blackened in some spots, cut off the cob, and mixed with chipotle peppers, lime juice, cilantro, a little honey, and tomatoes that taste like the sun.

Head to the CBSNews.com site for the article and recipe. You can also access the printable recipe.

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Pork & Green Bean Lettuce Wraps Recipe with Sesame Hoisin Sauce

There are some days when I think that living in the time of the caveman might have been kind of cool. It's not the hunting and gathering part that I daydream about because, knowing my lack of proficiency with tending to plants, I think I would have been relegated to the status of "least useful wife". Nor is it the fighting-off-the-wild-animal part - I can't run fast and I am certain I would have been lousy with a spear. Though I have pretty good aim, so maybe I could bean the long-toothed beast in the head with a large fruit. Nor is it the skimpy-outfit part - I look horrible in fur and I would be looking over my shoulder constantly, awaiting the arrival of a band of angry PETAs.

No, it is none of these things that make me think I would have made a good Neanderthalean maiden. The area I would excel in would be eating - with my hands. There is something about eating with one's hands that feels so primitive, so primal, so...fun! Some of the best meals I have eaten involved a distinct lack of utensils. One of my kids' favorite meals is the Flank Steak, Sweet Potato Noodle & Vegetable Spring Rolls that I make for them a couple of times each month. Sure, they like the taste, but I think what really appeals to them is them get to eat with their hands.

These lettuce wraps, packed with ground pork, green beans, chiles, and water chestnuts, are made even more enticing by the rich, syrupy hoisin sauce. Let each person fill the lettuce cups with the pork mixture, then watch them dig in and enjoy this flavorful entree or appetizer. They might even give you a grunt that would make any cave dweller proud.

Sauce:
In a medium bowl, whisk together 1/2 cup hoisin sauce, 2 tablespoons sesame oil, and 2 tablespoons rice vinegar.


Pork:
Heat 2 teaspoons canola oil in a large skillet set over medium-high heat. Add 2 tablespoons finely chopped fresh ginger and 2 teaspoons (use more or less to your taste) finely chopped red jalapeno pepper, seeds and membranes removed. Saute for 1 minute. Add 2 cloves garlic, finely minced, and saute for additional 30 seconds. Add 1 1/4 pounds ground pork and cook, crumbling with a wooden spoon, until the pork is cooked through.

Transfer the pork mixture to a large bowl lined with paper towel. That will help to soak up some of that extra fat from the pork.

Add 2 teaspoons canola oil to the skillet. Saute 6 ounces green beans (ends trimmed and cut into 1-inch pieces) and 2/3 cup chopped water chestnuts until the green beans are tender-crisp, 3 to 4 minutes. Stir the pork mixture back into the skillet and add the hoisin sauce. Turn the heat to medium-low and simmer for 3 to 4 minutes.

Transfer the pork mixture to a serving platter. Sprinkle with 2 teaspoons toasted sesame seeds. Wash and dry the leaves of two heads of Boston butter lettuce. Serve with the wraps and allow everyone to scoop some of the pork mixture into the lettuce leaves to make individual wraps. Eat with your hands!


Other lettuce wrap recipes:

Cookin' Canuck's Soba Noodle & Vegetable Lettuce Wraps
The Pioneer Woman's Lettuce Wraps
Wasabimon's PF Chang's Lettuce Wraps
The Food Addicts' Beef & Shiitake Lettuce Wraps

Pork & Green Bean Lettuce Wraps with Sesame Hoisin Sauce
Sauce adapted from a Bon Appetit recipe

Sauce:
1/2 cup hoisin sauce
2 tbsp sesame oil
2 tbsp rice vinegar

Pork:
4 tsp canola oil, divided
2 tbsp peeled and finely chopped fresh ginger
2 tsp finely chopped red jalapeno pepper (use more or less to your taste)
2 cloves garlic, minced
1 1/4 lb ground pork
6 oz. green beans, trimmed and cut into 1-inch pieces (totaled about 1 cup)
2/3 cup chopped water chestnuts
2 tsp toasted sesame seeds

2 heads Boston butter lettuce

Sauce:
In a medium bowl, whisk together hoisin sauce, sesame oil, and rice vinegar.

Pork:
Heat 2 teaspoons canola oil in a large skillet set over medium-high heat. Add ginger and jalapeno pepper. Saute for 1 minute. Add garlic and saute for additional 30 seconds. Add ground pork and cook, crumbling with a wooden spoon, until the pork is cooked through.

Transfer the pork mixture to a large bowl lined with paper towel. That will help to soak up some of that extra fat from the pork.

Add 2 teaspoons canola oil to the skillet. Saute green beans and water chestnuts until the green beans are tender-crisp, 3 to 4 minutes. Stir the pork mixture back into the skillet and add the hoisin sauce. Turn the heat to medium-low and simmer for 3 to 4 minutes.

Transfer the pork mixture to a serving platter. Sprinkle with sesame seeds. Wash and dry the leaves of two heads of Boston butter lettuce. Serve with the wraps and allow everyone to scoop some of the pork mixture into the lettuce leaves to make individual wraps. Eat with your hands!

Serves 4 as an entree or 6-8 as an appetizer.

Printable recipe

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Nutella Sugar Sandwich Cookie Recipe

(Head to my giveaway blog for a chance to win a $100 Visa gift card.)

There were many times over the summer when I wished for a few hours of uninterrupted silence and productivity. Two energetic boys, however, had other ideas. Between scooter races, trips to the pool, and backyard soccer games, there was rarely a moment of peace. Well, let me tell you, the grass is always greener on the other side. The boys headed back to school yesterday and the silence is palpable. Our youngest son started first grade this year, so my husband and I are going through a small bout of empty nest syndrome. At least five or six times today, I looked at the clock and wondered what the kids were doing at that moment. Were they having fun? Were they working hard? Were they happy?


With their first full day of school under their belts, I wanted them to come home to a special treat, something to let them know I had been thinking of them. I made a large batch of their favorite sugar cookies, which we usually fill with Heath Bar bits. This time, however, I made the cookies in miniature, swiped them with a dollop of Nutella, and sandwiched the cookies together. Within minutes of arriving home, there were nothing but cookie crumbs on their plates and smudges of Nutella on their chins and noses.

Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

In a large bowl, beat 14 tablespoons (1 3/4 sticks) unsalted butter, softened, and 1 1/2 cups granulated sugar with an electric mixer set on medium speed until the mixture is creamy and fluffy, 3 to 5 minutes. Beat in 2 eggs, one at a time, and 2 teaspoons vanilla extract.


Turn the mixer to low speed and gradually beat in the flour mixture until it is just combined. Using a rubber spatula, stir the mixture a few times to make sure all of the flour mixture is incorporated.

Place 1/2 cup granulated sugar in a small bowl. With slightly dampened hands, roll 1 teaspoon of the cookie dough between your palms to form a ball. Roll the ball in the sugar to coat it and place it on a prepared baking sheet.

Repeat with the remaining dough, spacing the balls about 2 inches apart from each other on the baking sheets.


Lightly coat the bottom of a glass or metal measuring cup with butter and dip into the sugar. Use this to gently flatten the cookies to 3/4-inch thickness.


Bake the cookies, one sheet a time, rotating from front to back halfway through baking. They are done when the edges are set and beginning to brown, 9 to 10 minutes. The centers of the cookies should still be soft and puffy. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and let cool on a rack.

Spread the bottom of one cookie with 1 teaspoon Nutella and sandwich with a second cookie. Serve or store in an airtight container.


Other cookies with Nutella:

My Baking Addiction's Mocha Shortbread Sandwich Cookies
La Fuji Mama's Nutella Pocket Cookies
Purple Foodie's Nutella Pinwheel Cookies
Bell'alimento's Peanut Butter & Nutella Thumbprint Cookies
Amanda's Cookin's Chocolate Nutella Thumbprints

Nutella Sandwich Sugar Cookies
Sugar cookie recipe adapted from America's Test Kitchen

2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
2 cups granulated sugar, divided
14 tbsp (1 3/4 sticks) unsalted butter, softened
2 large eggs
2 tsp vanilla extract
1 cup plus 1 tbsp Nutella (chocolate-hazelnut spread)

Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, beat butter and 1 1/2 cups granulated sugar with an electric mixer set on medium speed until the mixture is creamy and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, and the vanilla extract.

Turn the mixer to low speed and gradually beat in the flour mixture until it is just combined. Using a rubber spatula, stir the mixture a few times to make sure all of the flour mixture is incorporated.

Place 1/2 cup granulated sugar in a small bowl. With slightly dampened hands, roll 2 tablespoons of the cookie dough between your palms to form a ball. Roll the ball in the sugar to coat it and place it on a prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart from each other on the baking sheets. Lightly coat the bottom of a glass or metal measuring cup with butter and dip into the sugar. Use this to gently flatten the cookies to 3/4-inch thickness.

Bake the cookies, one sheet a time, rotating from front to back halfway through baking. They are done when the edges are set and beginning to brown, 9 to 10 minutes. The centers of the cookies should still be soft and puffy. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and let cool on a rack.

Spread the bottom of one cookie with 1 teaspoon Nutella and sandwich with a second cookie. Serve.

Makes about 50 sandwich cookies.

Printable recipe

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