Artichoke Quiche

This weekend was celebratory! Brent graduated from Georgetown with his MBA, and we are so proud of him. Mama and Papa, Mama Lowry, the Backous' and Ross all spent the weekend together celebrating the occasion. Last night we went out to dinner at Posto in Logan Circle for pizza and pasta. Then, despite its pretentiousness, we braved the line at Georgetown Cupcake for dessert. (I recommend the Peanut Butter Fudge) This morning we kept the party going with a graduation brunch. I was inspired by Daniele (Queen of the Perfect Brunch) to make Artichoke Quiche. She raves about how easy it is to prepare, how it can be made ahead of time, and that it tastes great warm or cold. I risked a new recipe, and knew it was a success when Ross announced, "Usually quiche sucks, but this is really good!"

Ingredients:
1 (14 ounce) can quartered artichoke hearts, well drained
1 9 inch pie crust
2 garlic cloves
4 eggs
3 tablespoons grated pecorino romano cheese
6 ounces shredded mozzarella cheese
1 -2 tablespoon olive oil
1/4 teaspoon ground black pepper
1/4 cup light cream

Directions:
1. Preheat oven to 350°F.
2. In pan over low-medium heat, add olive oil, saute whole garlic cloves for a minute.
3. Add artichoke hearts and saute them until they start to brown.
4. Remove garlic cloves, and let the artichokes cool completely.
5. In a bowl, beat the eggs, add the cream, cheeses and pepper, mixing well.
6. Add the artichokes and the oil from the pan to the egg mixture, mix well.
7. Carefully pour mixture into pie crust.
8. Bake for 35 minutes or until filling is set and just starts to brown.

Dried Fig Jam

Brent was not impressed with my Dried Fig Jam. He is such a weirdo. Then again, he refuses to eat PB&J sandwiches unless they are smothered with grape jelly. Dried Fig Jam is unique, and tasty with toast, biscuits, and even swirled into oatmeal. My next experiment, however, is using this jam as a sauce base for Fig-Proscuitto Pizza. Assuming this turns out well, recipe will be coming soon!

Ingredients:
1/2 pound dried figs stems removed and chopped
1/2 cup sugar
Juice of a lemon
2 cups of water

Directions:
Add the chopped figs and water in a saucepan and bring to a boil, simmer and let it cook covered for 25 minutes until the figs are soft. Remove from heat and cool.
In a blender container, pour the figs and water, then blend it till pureed.
Pour this back into the saucepan and add the sugar and lemon juice, then let it cook for about 15 more minutes on medium heat or until it reaches a jam consistency.
Pour this into a mason jar with a tight lid and let it cool completely. Refrigerate to store. Consume within 1 month.

Pesto Meatballs

Back in January I posted the ultimate meatball recipe, Barefoot Contessa's Spicy Turkey Meatballs. Barefoot Contessa's recipe is extensive, making for a fun dish for two to prepare over the weekend. On the average weeknight, you're not going to have the time, patience, and budget for Spicy Turkey Meatballs. Also, recently I've gone a little overboard with the pesto recipes. I should have been more creative with my recipe choice for the week, but I had to give this combination a try. Pesto Meatballs are a nice variation on classic meatballs, and are a much faster alternative to Spicy Turkey Meatballs. These were prepared on a Tuesday evening after a long day of teaching and I enjoyed them without pasta. They were filling and satisfying on their own. Switch things up with Pesto Meatballs!

Ingredients:
2 pounds ground turkey breast
1 1/2 cups bread crumbs
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup pesto sauce
1/3 cup grated Parmesan cheese
2 eggs whites
2 onions diced
2 carrots chopped
2 Tablespoons tomato paste
2 garlic gloves minced
2 – 28 ounce cans of crushed tomatoes
2 bay leaves
1 teaspoon salt
1/2 teaspoon pepper

Making the Meatballs:
Preheat oven to 375 degrees. Meanwhile, mix everything in a bowl and combine well. Roll mixtures into balls. I use an ice cream scoop to make them all the same size. Place them on a cooling rack on top of a foil lined cookie sheet sprayed with a little cooking spray. Cook for 20 minutes.

Preparing the Sauce:
While the meatballs are cooking in the oven, saute the onions and carrots until tender, about 10 minutes over medium heat. Add the tomato paste, bay leaves, garlic, salt and pepper. Cook for 1-2 minutes.
Add the tomatoes and let simmer over low heat for about an hour. The sauce should thicken a bit. Add the meatballs to the sauce, and serve with your favorite pasta, or even on their own.

Father's Office Burger

I love Los Angeles. I love the beach, I love the sun, I love mountains, I love the people, and I absolutely love the food. I spent a few days in Los Angeles this past April to see friends and former students, and arrived with an extensive food itinerary. Father's Office, a gastropub on Montana Avenue in Santa Monica, was at the top of my list. Father's Office is known for their wide selection of beer and the famous Office Burger named by Esquire Magazine as one of the best burgers in the world. The Office Burger is not overrated. With no Father's Office in Washington DC, I attempted to satisfy my Office Burger craving by making my own version of the cheesy caramelized onion arugula burger. Although it will never compare to enjoying a micro-brew with the burger in beautiful California on a lazy Saturday afternoon, it tasted pretty darn good and brought back happy memories of my time in Los Angeles.

Original Father's Office Burger

Thirdculturefoodie's Office Burger

Ingredients for Caramelized Onions:

4 Slices applewood-smoked bacon

2 onions, sliced

2 Tablespoons balsamic vinegar

1 Teaspoon sugar

1 Teaspoon ketchup

2 Teaspoons Worcestershire sauce

2-3 Drops liquid smoke

1/4 teaspoon salt

1/2 Teaspoon pepper

Ingredients for Burgers:

2 pounds ground beef

1 1/2 teaspoons salt

2 tablespoons butter

4 ounces Gruyere cheese

1 ounce blue cheese

4 sub rolls, halved and toasted

1 cup baby arugula

Directions for Caramelized Onions:

Heat a skillet over medium-high heat. Fry the bacon until crisp, 5 to 6 minutes, then remove to paper towels to drain. Crumble 1 slice and set aside; reserve the rest of the bacon for another use. Measure 2 tablespoons of the bacon fat into a medium heavy skillet.

Add the onions to the skillet and sprinkle with the sugar. Cook until the onions are golden brown, about 20 minutes. Halfway through, stir in the crumbled bacon. At the end of the 20 minutes, stir in the balsamic vinegar, ketchup, Worcestershire sauce, liquid smoke, salt and pepper. Cook for 2 more minutes. Set aside.

Directions for Burgers:

Mix in the salt to the ground beef. Shape the meat into 4 (7-inch) oval patties, about three-fourths-inch thick.

Melt 1 tablespoon of butter in a large cast-iron skillet, over medium-high heat. Fry the burgers, 2 at a time, for 3-4 minutes, then flip.

Top each burger with blue and Gruyere cheeses. Cook the burgers 3 more minutes for medium.

Remove and keep warm; melt the remaining butter in the skillet and repeat with the remaining 2 patties and cheeses.

To assemble, place the burgers on the rolls and top with the onions and arugula, dividing evenly.

Adapted from Burgerfiles.

Portobello Parmesan

Does this photo make portobello parmesan look appetizing? I can't objectively judge the picture because looking through the several shots I took of my dinner brings back so many tasty memories. Please don't judge this picture and blow off this recipe. Portobello parmesan is so delicious!  This fun spin on chicken parmesan is saucy and cheesy, but maintains a nice crunch from the fried portobellos. What I found most difficult in making this dish was slicing the portobello mushrooms in half. You might want to buy a few extras mushrooms in case one doesn't work out so well.

Ingredients:
Extra-virgin olive oil
3 portobello mushroom caps
1/4 teaspoon red pepper flakes
3 cloves garlic, finely minced
1 28-ounce can diced tomatoes
4 basil leaves
Salt and pepper
2 cups panko breadcrumbs
1 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
4 large eggs
1 cup all-purpose flour
Vegetable oil, for frying
4 ounces fresh mozzarella, sliced (A tip for slicing: Freeze the mozzarella for thirty minutes for an easier slice.)

Directions:

Lightly oil a 9-by-13-inch baking dish. Remove the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.

Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes (I always add more than the recipe calls for) and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Move to a blender or food processor and pulse until smooth. Season with salt and pepper.

Combine the 1/2 cup parmesan, panko, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in second bowl. Put the flour in a third bowl.

Coat the mushrooms with flour, shaking off the excess. Dip in the eggs and last in the panko mixture, making sure to coat both sides. Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, roughly 2 minutes per side. Drain on paper towels.

Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the extra1 tablespoon parsley.

Nutter Butter Balls

Brent and I love nutter butter cookies. He asks me not to buy them because we both lack self-control when they are around. When I baked this bakerella recipe, we, being nutter butter fanatics, thought it would be an easy win for the KIPP Baking Club. Who doesn't love the combination of peanut butter and chocolate? Unfortunately they lost to a delicious batch of blueberry brownies by one vote. Although they didn't win, I will still vouch for these smooth, buttery nutter butter balls. Peanut Butter/Chocolate lovers will not be disappointed.

Ingredients:
1 pkg. Nutter Butter cookies
1 8oz. package cream cheese (softened)
2 bars of semi-sweet baking chocolate

Directions:
1. Finely crush all but 5 cookies in a food processor. Snack on the 5 leftovers while you bake.
2. Combine with cream cheese. Use a mixer, or a large wooden spoon.
3. Roll the mixture into 1 inch balls and place on wax paper covered cookie sheet. Refrigerate for at least thirty minutes.
4. Melt chocolate using a double boiler, then dunk balls into chocolate. Using a spoon, fish the balls out and tap off extra and set aside on wax paper covered cookie sheet to dry.
5. Once dry, keep refrigerated.
Makes about 30 balls.

Peanut Butter Cookies

I baked these cookies for our friend Elisa's Italian Meatball night. In retrospect it was risky of me to bake cookies for someone who bakes cookies for a living, but these got the stamp of approval from Elisa, CEO of Hoff and Holmes Baked Goods. They looked pretty with the light sugar coating and cracks, and were soft and cakey. Delicious after a meal of prosciutto, artichoke, olive and red pepper antipasto, and the star of the show, the Italian meatballs and pasta. Thank you Elisa for a fun night!

Ingredients:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup unsalted butter at room temperature
1 cup natural creamy peanut butter at room temperature
1/2 cup packed light brown sugar
3/4 cup sugar
1 large egg at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup chocolate chips
1/2 cup peanut butter chips
For coating the cookies: A few extra tablespoon of sugar

Directions:
Preheat oven to 350 degrees. In a large bowl, combine the flour, the salt, baking soda, and baking powder. Set aside.
With a mixer, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Slowly add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place coating sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets. Using a fork, lightly indent the cookies with the signature peanut butter criss-cross. Bake for 10 to 12 minutes. Make sure you do not over-bake the cookies. Cookies may look underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Cranberry Walnut Chicken Salad

I love the cranberry walnut combination. This week I have made cranberry walnut granola with yogurt and blackberries, salad with cranberry, walnut and Gorgonzola, and in the mornings I top my cereal with cranberries and walnuts. I then had a craving for chicken salad, so I threw in more cranberries and walnuts. I went all out with my chicken salad by brining the chicken breast to make sure it was nice and moist. Next time I might use a little less mayonnaise. I was really in the mood for a creamy deli-style chicken salad, but it probably was not the best decision health wise. Brent and I enjoyed this chicken salad both in a wrap, and on its own. It has a great variation of textures and flavors, and has become a Lowry lunch favorite.

Ingredients:
4 cups cubed roasted chicken (between 1.5 and 2 pounds)
1 cup walnuts, toasted and chopped
1 cup celery, diced
2 tablespoons minced shallot
1 cup dried cranberries
2/3 cup mayonnaise
3 tablespoons white wine vinegar
2 tablespoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:
Combine all ingredients in a medium size bowl. Mix well.

Adapted (barely) from Smitten Kitchen.

Cherry Berry Granola Bars

I don't waste time posting mediocre meals. All of the dishes featured on this blog are ones I consider deliciously yummy. I often speak of blogworthy recipes, and the easiest way for me to know if something blogworthy is Brent's reaction to the dish. I made Cherry Berry Granola Bars on Saturday morning, and before they had even finished cooling Brent popped 3 bars in his mouth. As if he was playing a game of chubby bunny, he attempted to say, "These are really good!" I happen to agree. The variations on this recipe are endless. Switch things up by using pecans or almonds. Try any combination of dried fruits, and use a variety of nut butters for different flavors. Have fun with this tasty breakfast bar.

Ingredients:
1 2/3 cups rolled oats
1/3 cup granulated sugar
1/3 cup oat flour (I processed rolled oats in a food processor)
1 cup dried fruit (I used a mixture of cherry, blueberry, cranberry)
1 cup chopped walnuts
1/3 cup nut butter
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 tablespoons melted butter
1/4 cup maple syrup
2 tablespoons light corn syrup
1 tablespoon water

Directions:
Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan with parchment paper, allowing it to go up the opposing sides. Coat the parchment paper with non-stick spray.

Stir all the dry (including nut butter) ingredients together. In a separate bowl, whisk together the vanilla, melted butter, maple syrup, corn syrup and water. Toss the wet ingredients with the dry until the mixture is crumbly. Spread in the prepared pan, pressing them down to make sure they are evenly spread, and molded. I used a ziploc bag to help me press the bars down, as the mixture was very sticky! Bake the bars for 30-35 minutes, or until they’re brown around the edges.

Cool the bars in their pan completely. Once complete cool, cut the bars into squares. If they are too crumbly, try cooling them in the freezer for a few minutes. To store, wrap the bars individually in plastic or to be more eco-friendly, stack them in an airtight container. These bars can also be frozen for later use. Makes 12 bars.

Adapted from Smitten Kitchen.

Pesto Pea Orzo

I thought about calling this dish Pesto, Pea, Pancetta, and Parmesan Pasta, but I figured that was probably going overboard with the alliteration. This dish makes for a great weekend lunch. The sweetness of the peas, along with the saltiness of the pancetta and Parmesan makes for a simple, yet satisfying meal.

Ingredients:
1 cup uncooked orzo pasta
1 1/2 cups frozen peas
1/4 cup pesto
4 ounces diced pancetta
2 tablespoons grated Parmesan
Salt and Pepper to taste

Directions:
1. Cook 4 ounces diced pancetta in a skillet with olive oil until crisp; remove with a slotted spoon.
2. In a large saucepan, cook orzo as directed on the package, adding the peas during the last 4 to 6 minutes of cooking time, cook until tender.
3. Drain excess liquid. Add pancetta, pesto and Parmesan and toss gently to coat. Sprinkle with salt and pepper. Serve. Makes 5 servings.

Red Velvet Cake Balls

With the huge popularity of Nutella Cake Balls, I decided to experiment a new cake ball combination. What I love about Red Velvet Cake Balls is the bright color when you take a bite. I like to make cake balls over the weekend, store them in the refrigerator and have a yummy bite size dessert ready to enjoy after dinner. I am still working on how to best dip the cake balls in the chocolate. Although delicious, they do not have the smooth truffle look I was going for. Any tips?

Ingredients:
1 box red velvet cake mix/ingredients listed on cake mix
1/2 can cream cheese frosting (16 oz.)
2 bars semi-sweet chocolate
Wax paper

1. Bake the cake according to directions on the box.
2. Cool the cake completely, then crumble into large bowl.
2. Mix thoroughly with 1/2 can cream cheese frosting. Some recipes call for the entire can, but I prefer a more cakey cake ball.(Make sure the cake is cooled, otherwise your cake balls will be soggy.)
3. Roll mixture into balls and lay on cookie sheet. You choose the size, but think a little smaller than a ping pong ball.
4. Chill for several hours in the fridge, or 45 minutes in the freezer.
5. Melt chocolate in a double boiler.
6. Dip balls in chocolate and lay on wax paper until firm. This is the trickiest part for me. This time I used toothpicks.
7. Store in the refrigerator.

Turkey Sausage Lasagna

When Brent and I lived in California I baked a lasagna that turned out to be a total fail. It was dry, lacked flavor, and the lasagna sheets burnt to a crisp around the edges. Although spaghetti will always be my favorite food, lasagna ranks second. I've always had to satisfy my cravings when eating out because I've been too intimidated to try making it at home after my first attempt. With a ten mile trail race to carbo-load for this weekend, I thought this would be the perfect opportunity to face my fear, and bake a blog-worthy lasagna. This Ina Garten recipe has a beautiful blend of cheeses, and slight kick from the hot turkey sausage.

Ingredients:
2 tablespoons Olive Oil
1 cup chopped Yellow Onion
2 Cloves Garlic minced
1 1/2 lb hot Italian turkey sausages casings removed
28-ounce can crushed Tomato in tomato puree
1 6-ounce can Tomato Paste
1/4 cup chopped fresh Flat-leaf parsley divided
1/2 cup chopped fresh basil leaf
Salt and Pepper
Red Pepper Flakes
10-12 Lasagna noodles
15 oz Ricotta
4 oz creamy Goat's Cheese crumbled
1 cup grated Parmigiano-Reggiano plus 1/4 cup for sprinkling
1 extra large egg lightly beaten
1 lb fresh Mozzarella thinly sliced

Directions:
1. Preheat the oven to 400 degrees F.
2. Heat the olive oil in a large skillet. Add the onion and cook for 5 minutes over medium-low heat. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up into pieces until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
3. Meanwhile, fill a large bowl with the hot tap water. Add the lasagna sheets and allow them to sit in the water for 20 minutes. Drain.
4. In a bowl, combine the ricotta, goat cheese, 1 cup of Parmigiano-Reggiano, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper and a sprinkle of red pepper flakes . Set aside.
5. Transfer 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and top with the remaining sauce. Sprinkle with 1/4 cup of Parmigiano-Reggiano. Bake for 30 minutes, until the sauce is bubbling. Serves 10.

Adapted from Ina Garten.