Farro-out!

I may have been working on that title for a bit too long...

Whilst rummaging through my cabinet the other day, I noticed I had a bag of farro hiding, lonely and unused. What is this, you may ask? It's actually an Italian grain, and though I had never cooked with it before, I decided to get a 3 lb. bag at Costco with my mom like... 9 months ago. Yes, my name is Andrew and I'm a food horder.

So our purchase did not go to waste, I decided to see what I could make using farro! Where else to turn but my trusty Giada? She's my go-to inspiration, and she did NOT fail me this time! I actually found 2 recipes in her books that I used as the basis for this experimentation in food. Because science doesn't allow me to experiment enough ;).

Round 1: Farro Salad w/Veggies
The ultimate make-ahead meal, a twist on a classic pasta salad! This was perfect because I threw in a bunch of things I had lying around, so feel free to switch out the veggies for what you think would go well. The key is the dressing, which is bright and vinegary. With the fresh veggies, you have a taste of summer all year long! To make the veggies sparkle even more, you can blanch any green vegetable you want to add (such as beans or peas). And the farro makes it substantial as either a side or a main!

I could eat my veggies like this more often...

Recipe
Inspired by Giada de Laurentiis
6 side-dish servings

10 oz farro (1 1/2 cups), rinsed and drained
2 tsp. salt
1/2 lb. sugar snap peas, halved
1/2 can black pitted olives, halved
2 red bell peppers, cut into strips
3 oz. Parmesan cheese, grated
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 Tbsp. Dijon mustard
1 tsp. pepper

Add farro and 4 cups water to a saucepan. Bring to a boil, then cover and simmer over medium-low heat for 20 minutes, until farro is almost tender. Add salt, simmer about 10 more minutes, until farro is tender. Drain and allow to cool in a large bowl.

Add vegetables and cheese to the cooled farro, mix well.

In a small bowl, whisk vinegar, oil, mustard, pepper, and some salt. Pour over the salad and serve!

Round 2: Cheesy Baked Farro
The EXACT OPPOSITE of round one in terms of health content, but OMG so delicious. Comfort food with a twist, oh so bad it's good. Similarly to the salad, you can mix and match whatever you'd like - but definitely have the tomatoes in here. They give an acidic bite that lightens it up a load. Oh, and I would recommend capers, too. Was going to add them in but I was STUPID and bought green peppercorns by accident. That's why they were cheaper than the other capers...

...and what Andrew dish is complete without prosciutto (or pancetta)?

Don't be intimidated by the many steps, each one is pretty easy and assembly of the farro is super simple. You even get to make a bechamel sauce, which I've always been meaning to make but never had the opportunity! I do recommend finding a friend to grate all this cheese - they'll definitely earn their dinner. At the end of this event, you'll have a 9 x 13 pan full of cheesy carby goodness. Food for an army - or yourself - whichever...

Pre-oven.

Post-oven. Note the cheesy melty goodness ugh I want more...

Recipe
Inspired by Giada de Laurentiis
6 servings

4 Tbsp. unsalted butter
1/4 cup flour
2 cups warm milk (microwave for a bit just to take the edge off)
6 cups low-sodium chicken broth (I used beef because that's what I had, just gives extra flavor)
2 cups farro, rinsed and drained
2 Tbsp. olive oil
1 pint cherry tomatoes, halved
1/2 cup peas
3 oz. prosciutto, diced
2 1/2 cups Parmesan, grated
4 oz. Gruyere, grated
3 oz. Fontina, grated
1 tsp. fresh rosemary, chopped
1 Tbsp. fresh basil, chopped
1/2 cup plain bread crumbs

Preheat oven to 400 F. Spray 9 x 13 pan with cooking spray

For the sauce, melt butter over medium heat. Add flour, whisk until smooth (just to cook off the raw flour flavor). Gradually add warm milk whilst whisking. Simmer until thick and smooth (run your finger down the back of the spoon - does the line stay? then you're good) - do NOT boil. Remove from heat, season with salt and pepper

For the farro, bring broth to a boil. Add farro, simmer until tender (about 25 minutes). Drain.

Meanwhile, heat oil, adding tomatoes, peas, and other veggies. Cook until tender.

In a large bowl, combine the cheeses and herbs. Set aside 1/2 cup of the mixture. Add farro to the remaining cheese, along with the sauce, veggies, and prosciutto. Stir well, and pour into the baking dish. Drizzle with the remaining cheese, and top with breadcrumbs, drizzling with olive oil.

Bake until top is golden brown, 25-30 minutes. Enjoy!

----------
So which is your favorite farro recipe? And what should I do with the other half of my bag...?

Roasted Brussel Sprouts!

I have returned! Lest you were concerned, I have been busy (in a good way) over the last couple of weeks. Lab is beginning to pick up, but I've also been trying to keep some balance in my life, too. By balance I mean food. And by food I mean too much food, as usual.

So for my grand re-entrance, I have decided to share with you my take on ... Brussel Sprouts! Yes, thrilling. I know you're thinking, "I am so excited that you are telling me about Brussel Sprouts because they are my favorite veggie." If that is true, more power to ya! If not, then here's another attempt to convert you on a vegetable (remember my last attempt with cauliflower). Why did I choose this beloved green? Because, well, I bought a 2 lb. pack at Costco and didn't know what else to do. Yes, I have a Costco membership, and I'm not afraid to use it ;).

I have two secrets to delicious Brussel Sprouts: use the oven, and add pancetta. I feel like these are universal truths that should be held self-evident.

All ready to enter the oven!

The result? Pure deliciousness. Not to be confused with Pure Michigan.

----------

Roasted Brussel Sprouts with Pancetta

Serves 4

2 lbs. Brussel Sprouts, halved

1 tsp. salt

1 tsp. pepper

olive oil

1/2 lb. pancetta, diced into 1/2 inch pieces

3 cloves garlic, chopped

Salt and pepper to taste

Preheat oven to 350 degrees. Mix together the Brussel Sprouts, salt, pepper, and 3 Tbsp. olive oil in a bowl, spread on a large cookie sheet. Bake 30 minutes, stirring every 10 minutes, until sprouts are just tender and slightly crispy. This can be done a couple hours ahead of time.

Heat a large skillet over medium heat. Add 2 Tbsp. olive oil, and cook pancetta for 5-7 minutes, until browned. Add garlic, saute until fragrant. Add Brussel Sprouts into the pan, heat through, and season to taste with salt and pepper. Enjoy immediately.

Some grilled scallops on the side (also from Costco) ... just because!

Penne with Peas and Prosciutto Chips

In theory, a Costco membership sounds like a great idea. You save money on the things you need in bulk, like paper towels and cheese. If you're lucky, they even have a gas station where you can fill up for less.

HOWEVER, like most things, the reality of the situation is much different. Somehow you get back home after spending >$150, not knowing what it is you really bought. This is how I found myself in possession of 2 lbs. of sugar snap peas and 1 lb. of mixed Italian meats, along with a 12-pack of gum, 1.75 L of Bacardi, and 24 sandwich thins. Of course this is not all I bought, but this partial list should serve to give you an idea of the randomness that was my shopping.

YES I also got platters. They were only $15 and I'm sure you'll see them in a later post.

Fortunately, good things do come to those who Costco (yes, I just made it a verb). Like the other night, when I was craving some pasta like it was my job. I open my fridge, and BOOM the huge bag of snow peas stares me in the face. And BOOM there's a bunch a prosciutto just chilling. So obviously this meant it was time to make Penne with Peas and Prosciutto Chips.

Basil + Prosciutto Chips = how can you go wrong?

Though it sounds decadent, this is actually a really easy recipe to throw together on a weeknight. Making the prosciutto chips is an extra step, but I definitely think it's worth it to add that extra salty bite to the pasta, which is otherwise smooth and rich. And think of all the other possibilities for prosciutto chips, not least of which is eating them like regular chips. Have a gallon of water handy, though.

So next time you find yourself over-Costco'd (yes, it's now an adjective), get creative and get cooking!

----------
Penne with Peas and Prosciutto Chips
Serves 2

Who'd have thought prosciutto could get much tastier than it already was?

4 slices prosciutto
4 Tbsp. olive oil
3/4 lb. snow peas
10 leaves basil, roughly chopped
1/2 lb. penne pasta
salt and pepper
grated cheese

To make the prosciutto chips: Preheat the oven to 400 F. Cover a baking sheet with parchment paper, spread out prosciutto slices in a layer. Bake for 7-10 minutes, or until crispy. Break into pieces once cool enough to touch.

While the pasta is cooking, heat oil in a large skillet. Saute the snow peas until bright green, seasoning with salt and pepper. Add in basil, turn heat to low.

When pasta is ready, drain, reserving about 1 cup of the pasta liquid. Pour the pasta into the pan with the peas and basil, and stir to combine. Add as much of the pasta liquid as necessary (about 1/2 cup) to bring the sauce together. Cook until all the flavors have combined. Serve immediately, garnishing with prosciutto chips and grated cheese to taste.

Birthday Eats

24 long years ago, on a dark and stormy September night, I was born. OK, so maybe I'm over-dramatizing a little bit, but point is, I just celebrated my 24th birthday! If you know me, I get VERY excited about my birthday. I mean, it is the best day of the year ;).

What did I do to make the most of my special day? Well, Ann Arbor is known for having many birthday deals (summarized on the "city wiki" here), so I tried to hit up as many of these as possible, summarized below:

Northside Grill: A cute little breakfast/lunch spot nearby to where I live, they give you a free entree on your birthday. So I started my day there with the Cajun Skillet - complete with spice and andouille sausage. A delicious way to clear my sinuses first thing in the morning!

Breakfast of a (24-year-old) champion.

Lab Lunch: OK, so obviously this is not a restaurant, but it was a happy surprise that Kate, one of the post-docs in lab, made me pumpkin squares complete with homemade ice cream! They were so delicious, I begged for the recipe to make and share (with permission, of course!). See below. The squares were so gooey and perfect with a buttery crust that I ate TWO portions for my lunch. Because that's what you do on your birthday.

The whole platter is for me, right?

Zingerman's, Iorio's, and Cupcake Station: After ducking out of lab early (it was my birthday), I headed over to get my 15% discount at Zingerman's deli - I got 2 loaves of bread, fresh mozzarella, and a couple of their delicious brownies all for $26! Then over to Iorio's for my free small gelato - this time I had Riesling sorbet + dark chocolate ginger. They don't go together, but they were amazing of course. Finally, I wrapped up by heading to get my free mini cupcake at Cupcake Station - red velvet of course. NOM!

Mani Osteria: To top off a delicious day, I went to my favorite Italian restaurant in A2 - Mani Osteria. Recently named one of Travel and Leisure's top Italian restaurants in the nation, I made sure to finish my favorite day of the year by eating some of my favorite pizza. Mario Batali even likes their food, and was spotted here a couple weeks ago! My choices? Rosemary and pistachio, and a clam pie. Other favorites include sausage and peppers (for a little spice), and balsamic and burrata (with fresh mozzarella on top). Hungry just thinking about it...

Pizza pizza, everywhere!

Pickled tomato app - VERY recommended!

...of course they sang to me...

To everyone who made my birthday fun (and delicious) - THANKS so much, I had a great time :). Couldn't ask for more.

----------
Pumpkin Squares
Adapted from Dr. Kate
Makes a 9 x 13 pan

Crust
1 package yellow cake mix
1 egg
1/2 cup melted butter (or margarine)

Filling
3 cups (1 lb 14 oz) Libby's canned pumpkin pie mix (NOT just pumpkin)
2 1/2 tsp pumpkin spice
1/2 cup packed brown sugar
2 eggs
5 oz evaporated milk

Topping
1 cup reserved cake mixed
1/4 cup brown sugar
1/4 cup butter (or margarine), softened
1/2 tsp cinnamon

Combine all crust ingredients, reserving 1 cup of the dry cake mix for the topping. Press into greased 9 x 13 pan. Combine all filling ingredients with an electric mixer, blend until smooth. Pour over crust. Combine all topping ingredients, sprinkle over the filling.

Bake at 350 F for 45-50 minutes, or until a knife comes out clean. Serve warm, with whipped cream or ice cream on top.

Chorizo Sweet Potato Hash

It's 8 PM. You get home late from yoga, and you're ravenous after doing lots of Downward Dogs and Warrior poses. What do you do? Order in? Pray for leftovers to be in the fridge? Of course not! Get creative and throw some stuff together for dinner.

This time I felt particularly inventive, as I don't usually make stir fries or hashes or one-skillet dinners (I'm the one who uses all their pots and pans all the time). However, I figured I'd combine two of my favorite things (besides pasta) - sweet potatoes and chorizo - in a hash! Super easy (<30 minutes, take THAT Rachael Ray), and super flavorful.

Of course there has to be carbs-on-carbs involved :).

Chorizo Sweet Potato Hash
Serves 2

3 Tbsp olive oil
2 sweet potatoes, diced into 1/2 inch cubes
3 cloves garlic, chopped
1 1/2 tsp ground cumin
1/4 tsp ground nutmeg
2 links chorizo sausage, removed from casing
1 tsp fresh rosemary
1 cup cous cous, prepared according to package directions
salt and pepper

Heat oil over medium-high heat. Add potatoes and garlic, add spices, and saute until potatoes are softened. Push to the side of the pan, and brown the chorizo. Add rosemary.

Serve over cous cous, and enjoy!

Buffet Ground Rules

So one of my FAVORITE places to visit is a little city in the desert, maybe you've heard of it. It's called Las Vegas. Now, though I recognize everyone is not into slot machines or blackjack, everyone can agree on the importance of a delicious meal. And Vegas is as full of restaurants as the desert is of sand (yes, I just said that).

View of The Strip from Mix Lounge at the Mandalay!

And more specifically than food, Vegas is known for its plethora of buffets. Now, I'm sure you've gone to buffets before in your lifetime. Maybe the Chinese one down the street or some hotel you were staying in had a continental breakfast buffet. However, they do not compare with the MAGNITUDE that is present in Sin City. To that end, I felt compelled to share with you some rules to help you make the most out of your Vegas buffet experience. Because one stomach can only hold so much food, so why waste it?

Bellagio - keeping it classy since 1998

1. Plan the day to go to the buffet with caution: I am a proponent of the breakfast/brunch buffet (vs. dinner). You fill up in the morning and basically are set for the whole day, full and satisfied. I would NOT recommend putting another big meal on this day, or at least wait 10+ hours to eat again. Also expect to want to walk off those extra calories before heading to the pool.
2. Scope it out: Don't just start filling your plate with the first food you see! Check out all of your available options and come up with a game plan. For example: first have an omelette and breakfast meats, then head over for some pasta and Asian food, etc. This way you won't leave with any regrets.
3. Portion control: Yes, that sounds contradictory, as you're about to eat as much as you would on Thanksgiving. However, I mean this in terms of each individual item. Yes, you would normally eat 2 sausage links, but just get 1 so you can have a bite of that delicious-looking pastry later. Also to go along with that...
4. Bring a friend (or 5): This way you can split any item you accidentally got too much of, and won't double-up on some items. This is especially helpful in the dessert course, as there tends to be lots of pastries, making it impossible to eat them all yourself.
5. Be sparing with liquids: I normally drink TONS of water when I eat, but this just makes you feel bloated afterwards, especially with all the carbs you'll consume. This rule does NOT apply to bubbly liquids (so go for that extra mimosa!).
6. Enjoy: You don't eat like this every day, so don't beat yourself up for pigging out. You earned it, you're in VEGAS, BABY!
7. My recommendation? The Wicked Spoon (in the Cosmopolitan) - such an amazing selection, unique foods, and just overall worth every calorie!

Course 1: "Breakfast"

Course 2: MEAT!

Course 3: Miscellaneous

Course 4: Dessert!

Now go forth and EAT - first with your eyes below, then with your stomach on your next trip to "The Big Town" (as my aunt calls it). Hope you hit the jackpot!

Oh, and don't forget to relax!

Jersey On My Mind

Everyone who knows me know that I'm from the great state of New Jersey! OK, well I was born in New York, so I guess I'm a hybrid. Anyway, many may say it's unfortunate to be an Italian-American from New Jersey, especially after shows like "Jersey Shore". However, I feel like instead of GTL, my parents taught me the importance of being close with your family. I also learned about the importance of eating and feeding others, which I know is a shocking revelation to many of you.

Andrew ca. 1990 - found this at my grandma's house.

This Labor Day Weekend, I was fortunate enough to make it back to the homeland! Even though it was a packed weekend of seeing family, most everything revolved around food. So what did I enjoy during my precious 48 hours home?

Dinner 1: José Tejas; Woodbridge, NJ

My family calls this place "Joe Eats" because there's a big "EAT" sign on Route 1 and José almost sounds like... Joe? We're Italian, cut us some slack!! Anyway, it's my favorite Tex-Mex/Cajun restaurant, and I always get the same exact thing - chicken fajitas, with all cheese on the side. I swear these are the best fajitas ever - seasoned with Cajun spices on a sizzling platter with just onions. Don't need any of those other veggies - give me some chicken, onions, and cheese in a tortilla and I'm set.

Source: Yelp - I forgot to take a picture (too hungry...)

Dinner 2: Family BBQ; Staten Island, NY

Obviously on Labor Day Weekend you gotta have a BBQ! My aunt had the family and friends over for one in her newly-redone backyard! As with any BBQ, we had burgers and hot dogs (pronounced "dawgs"). However, we also had a HUGE Italian sub, Penne Vodka, Chicken with Prosciutto, and Grandma's Potato Salad, among other things. Admittedly, we cheated a bit - most of it was catered - but hey, we wanted to celebrate! As expected, even tasting a bit of each dish left you overly stuffed. An there's more! Dessert was trays of pastries from the neighborhood bakery, along with a really cool "Jello Pool Cake" made by my fave cuz-in-law, Jamie! She's also quite the baker.

Never an empty stomach at my family's events.

Source: Jamie's Facebook

Dinner 3: Wolfgang Puck's American Grille; Borgata Hotel and Casino, Atlantic City, NJ

Another thing known to those who know me is that every now and then I like to try my hand at games of chance. OK I lied - I enjoy gambling. Don't worry, I have restraint, so no need to go all Intervention on me. Anyway, we went down to AC so I could check out the new Revel Casino and maybe win a couple bucks. Unfortunately the latter did not happen, but at least I had a great day with my family! A day of slots and three-card poker left me hungry come dinner time. When I saw pork wienerschnitzel on the menu, I realized if I were to get it in the US, I should get it from Wolfgang. Since I was in Austria last year, I had fond memories, and this lived up to expectations! Crispy but not overly oily, with a light potato salad and arugula salad with pumpkin seed oil, I gobbled up the whole plate.

Just like Vienna!

Oh, and then there was dessert. This was a surprise (and I actually don't know what it was) because my family wanted to sing Happy Birthday to me. Granted, my birthday is not till the 13th (mark it on your calendars!), but they were cute, and I am very grateful :).

Mystery delicious chocolate cake - but I'm not 24 yet!

I even got one of my birthday gifts already! My aunt heard about my pasta-making adventure, so she got me the attachments for my KitchenAid stand mixer! #love - get ready for more pasta posts soon!! I'm told that I have too much baking for a blog called "Pasta for Thought", so I will work on rectifying that.

I guess it's ... PASTA TIME!

Now that I'm back in A2, time to get cooking. Or go to school, whichever comes first...

PB Espresso Brownies

My lab seems to have a lot going on lately! First, Juhi finishes her med school apps, warranting cupcakes. Next, Kate, the post-doc I've been learning some cool imaging techniques with, has her birthday! Which I did not find out about until the day before. Luckily, I had a chance to ask my favorite screening question ("what's your favorite ice cream flavor?"). The answer: chocolate and peanut butter!

One of my favorite (and easiest) chocolate desserts to make is Giada's espresso brownies. Essentially all you have to do is fancy up some boxed brownie mix and BOOM you have a delicious treat with that extra kick. I decided this time to kick it up 2 extra notches (a la Emeril) and incorporate peanut butter into the brownies AND frosting. I seemed to be on a candy streak (after the Andes for the cupcakes), so I bought some mini Reese's and chopped them into "chips" to throw into the batter.

After that, I had to find a recipe for peanut butter frosting (because there's never such a thing as too much peanut butter). I simply spread the buttercream on top of the brownies, threw them in the fridge, and brought them into lab the next day.

How'd they go over? Considering the fact I had to hide one brownie to bring home, I think the lab enjoyed them. Words such as "decadent", "rich", and "best thing ever" were used to describe these creations. I'm really glad they liked them - here's the recipe so you, too, can wow your favorite chocolate-peanut butter lover. Don't even wait for their birthday.

Don't like coffee? Don't worry - these have a very subtle coffee flavor, as the espresso actually serves to amp up the chocolate. Ina Garten has an episode about it, so it must be true.

Peanut butter-y chocolate-y espresso-y goodness.

Kate's Peanut Butter Espresso Brownies
Makes 16 big brownies

Brownies - inspired by Giada
1/3 cup water
1/3 cup vegetable oil
2 eggs
2 Tbsp. espresso powder
1 box brownie mix with chocolate chips, preferably Ghiradelli
15 Reese's minis, chopped

Preheat oven to 350 F.

Whisk together water, vegetable oil, eggs, and espresso powder. Mix in brownie mix until just combined. Stir in Reese's.

Transfer to greased 9x9 brownie pan, and cook 30-35 minutes, until toothpick inserted in center comes out clean. Frost with peanut butter frosting once cooled, allow to set in fridge before serving.


Frosting - inspired by Sally's Baking Addiction
5 Tbsp. unsalted butter, softened
1 cup creamy peanut butter (NOT all-natural)
1 tsp. vanilla extract
1 tsp. cinnamon
1/4 tsp. salt
3/4 cup powdered sugar
1/4 cup milk (or cream)

Combine butter and peanut butter, beat until fluffy and smooth. Incorporate vanilla, cinnamon, and salt. Slowly beat in powdered sugar (adjust quantity depending on desired sweetness). Add milk or cream, and beat till smooth. The frosting may be a bit soft, so allow some time to set before serving or frosting.

A Side of Cauliflower

Yes, I know you're wondering - has Andrew gone vegetarian?! What's this about posting about a weird  white vegetable, I thought he only made decadent desserts and manly meaty meals. Well don't you fear, I didn't JUST eat cauliflower for dinner (I also had some leftover rotisserie chicken from Whole Foods with the Blueberry Balsalmic BBQ sauce from last week and some tomato sauce over some angel hair pasta). But you already saw those recipes, so no need to reiterate ;).

I've heard from some of my friends they don't like cauliflower for a variety of reasons: it's weird-looking white vegetable, strange texture, etc. - to me, all cop-outs, I LOVE IT. So I came up with a cauliflower dish for the cauliflower-suspicious amongst you.

The secrets of this one? Butter and spices. Because, well, everything goes better with butter (channeling Paula Deen), and spices can perk up what can be a bland starchy veggie. Peppers help sweeten the deal, too. There are a million and one variations you can make on this: switch the spices, throw in an extra veggie to melt in, finish it off in the oven, but this is how I made it tonight.

I want to eat it right out of the pan! Oh wait, maybe I did...

----------

Pan-Roasted Cauliflower with Pine Nuts
Serves 2-4

4 Tbsp. butter
4 Tbsp. olive oil
1 small head of cauliflower, chopped into florets
2 peppers, sliced into strips
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 cup pine nuts (optional)
salt and pepper

Heat butter and olive oil over medium heat. Add the cauliflower, season with salt and pepper, and saute until slightly softened, 7-10 minutes.

Add peppers, season with salt, pepper, cinnamon, and nutmeg, and continue to saute until the peppers melt down and the cauliflower is browned, another 5-7 minutes.

Throw in the pine nuts so they can toast a bit, then serve right away!

Maple-Frosted Carrot Cupcakes

So my friend Xixi sent me a gchat yesterday - "Andrew, I'm making cupcakes for my lab... I need an assist, would you be able to help?" My response: "Uhhh YES of course! Let's do it!" Apparently our last foray into baking for her lab (chocolate red wine cupcakes) was such a success that she had to follow it up with something equally as delicious! Though I have faith in Xixi's baking abilities, she needed a little cheerleading from me to take her cupcakes to the next level. Note - it was all her, I just measured and mixed a bit.

She sent me over the recipe we were making - a Smitten Kitchen carrot cupcake with a maple cream cheese frosting. Ummmm YUM. I'm actually not super into carrot cake but I was in a mood so I acquiesced to her demands. So begrudgingly. This is what transpired...

Dry ingredients expertly combined. Lots of cinnamon, nutmeg, and ginger - almost like a pumpkin creation!

Slowly add the dry to the wet ingredients, otherwise you'll make a mess when you try to stir it in!

I told you - CARROT cake.

All these carrots make it healthy ya? 

Whilst we were waiting - an orange-strawberry ginger beer cocktail.

The final product - sorry it turned out slightly blurry.

As with previous cupcake recipes, this frosting was TOO SWEET if you add the full 2 cups of powdered sugar - so again I cut it down to 3/4-1 cup. There's also already maple syrup in there, so take that into account when you consider your sweet tooth.

What's the cocktail, you ask? Simply muddle juice from half and orange and 4 strawberries with 3 oz. rum. then distribute amongst three glasses, and top off with ginger beer (my new favorite mixer). It's a refreshing summer drink with a kick!

So, Xixi, I hope your lab loves *our* cupcakes (though it can be our secret that I helped). I'm free to help baking again anytime!

Blueberry Baking Bonanza (Pt. 2)

And the blueberries kept rolling in! Now for the dramatic conclusion of my escapades in baking the berry of the blue variety (recall part 1).

Lemon Blueberry Cookies: I was in a giving mood, so I decided to make some cookies to bring into lab. In keeping with my lemon-blueberry theme, I found this delicious-sounding recipe for cookies. I also did a slight modification - though I love cheesecake, I decided to forego the cream cheese center, mostly for time concerns. If I did want to add it, though, I would have whipped 4 oz. cream cheese with about 1/4 cup sugar to make a more cheesecake-like filling. Still, the cookies turned out cakey and delicious (some of my labmates decided they were more like muffin tops), and they are so light you could eat 10 of them. Except they have 1 cup of butter. Figure that one out... In my experience, they also didn't spread very much in the pan, and for me took about 13-14 minutes to cook.

Blueberry Balsamic BBQ Sauce: OK, so not baking technically but still amazing. I love blueberries, and of course because I'm Italian love balsamic vinegar, so when this recipe combined them both I died. Then made it. Then died again. I am only slightly bitter that I had to buy 24 oz. of ketchup to use 3 Tbsp, because I'm definitely not into ketchup. I also added about 1/2 tsp of pepper just to spice things up a bit (see what I did there?). As with the tomato sauce on my last post, WAIT for the blueberries to cool before transferring to the blender. The only thing worse than tomatoes all over your kitchen is blueberries. That stuff doesn't come out.

Over pulled chicken, with sauteed veggies on the side - recipe to follow!

What would you eat this over? ANYTHING - chicken, sandwiches, however you like your BBQ sauce. Maybe even a pizza (though don't tell my ancestors).

Lemon Blueberry Crumb Bars: For our lab retreat up to Northern Michigan (more on that another time), I had to bring some more baked goods (especially since they have had a lot of the windfall of my baking streak, I couldn't stop now). I'm also really into using boxed cake/brownie mixes in new and exciting ways because a) it saves me a ton of time and b) it looks like it didn't. So now that I have divulged my secret, here's the recipe. The only thing I noticed was that the top was browning a bit before the center was set, so I would bake uncovered for 40 minutes (until the top is sufficiently browned), and then cover with foil for the last 15 minutes or so (until the cheesecake part is set).

About to go into the oven - attempting to be artistic with the "crumb topping".

Fortunately, these were a big hit - they taste like blueberry cheesecake on a poundcake vehicle. Make a double-batch they're so easy!

As for the rest of the blueberries? They'll be eaten the old-fashioned way, just as they are :).

Chocolate Mint Cupcakes

When the undergrad in my lab, Juhi, was almost-but-not-quite done with her med school apps, I decided to entice her with a proposition: finish the apps, get a baked reward from yours truly. Apparently it worked because she finished them within a couple days. However, admittedly it took me a couple weeks to make good on my promise, but nevertheless I did NOT forget!

How did I decide what to make for the occasion? I simply asked Juhi what her favorite flavor of ice cream was, and went off of that. When she said "mint chocolate chip" I was super-excited because I love mint too! So this would not be an unenjoyable experience (though is baking ever?).

I immediately scoured the interwebs for recipes - cupcakes, brownies, cakes, cookies, I saw them all. But when I found a recipe for cupcakes with a mint oreo INSIDE, I was set. And cupcakes are easy to work with for a group (much moreso than a cake, where you have to cut and make a mess blah blah blah).

Of course, no cupcake is complete without a delicious frosting, and because I was cheating with the cupcake (see below), I had to bring it on the frosting. Of course no mint cupcake would be complete without a mint frosting, so I found a delicious mint buttercream to use. In general, I tend to think most frosting recipes are too sweet, so I usually start with 1/2-3/4 of the sugar in the recipe and add more as necessary.

The final result? You judge for yourself how minty fresh I got with it. Needless to say, Juhi loved them, though probably not enough to re-do her med school apps just to get another batch (all you have to do is ask!).

Mint on mint on mint.

Juhi's Mint Cupcakes

Cake (makes 24) - inspired by Half-Baked
1 devils food cake mix
24 mint oreos
Andes mints, for decoration

Frosting (makes 1 cup) - inspired by Cooking Whims
1/2 cup unsalted butter, room temp
1 Tbsp milk
1 cup powdered sugar
12-15 Andes mints, finely chopped
green food coloring

Follow directions on cake mix for the cupcakes. Pour into greased or lined muffin tins, only filling about halfway. In each cupcake, push an oreo into the center, being sure to cover them completely (and not eat too many of the extras!). Bake at 350 for 20 minutes, until a toothpick comes out clean.

To make the frosting, whip butter on medium speed until light and fluffy. Add in the milk and a couple drops of green food coloring and continue to whip until smooth. Slowly beat in the powdered sugar. Once incorporated, fold in the chopped mints. Transfer to a Ziploc bag or pastry bag (if you're fancy).

Once the cupcakes have cooled, pipe frosting on using your chosen method, and top with an extra Andes mint. Refrigerate until set.

Blueberry Baking Bonanza (Pt. 1)

...the first in a two-part series about a boy who baked way too much.

It's been said: When life gives you 7 lbs of blueberries, you bake as much as possible.

OK so that's not an actual saying, but I definitely can say I lived that mantra since deciding to go to a U-Pick Blueberry Farm in Dexter recently. I've never gone blueberry picking before, but I have to say it's really fun and a good way to spend an hour or so on a beautiful Saturday afternoon. And after earning your blueberries, don't you have a right to eat as many baked goods with them as possible? Another instance where calories don't count.

So what delicious goodies did I make, and how can you do the same if you're so fortunate to hit the blueberry jackpot?

Blueberry Oatmeal Loaf: Using this recipe, it turned out a bit dry (probably from all the oats). Next time maybe I'd cut down on the oats or add a bit more oil. However, it was delicious to eat with my next act...

Fresh out of the oven!

Blueberry Sauce: Think cranberry sauce but with blueberries. All the recipes I found had cornstarch which a) I didn't own at the time and b) didn't think was needed to make a delicious sauce, so I had to combine Ina Garten's recipe with some of my tricks from making a killer cranberry sauce. Here's what I came up with:

Makes 1 1/2 cups
6 cups blueberries
3/4 cup sugar (I started with a bit less and added more as necessary)
1 cup water
1 Tbsp lemon juice
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla 

Combine blueberries and sugar in a large saucepan, add water, lemon juice, and spices. Bring to a boil over high heat, then simmer until thickened (about 15-20 minutes). The blueberries should "pop" and the sauce begin to turn a deep purple. You know you're done when the sauce is thick enough so that you can run your finger down the back of your spoon without the sauce filling in - note that it will thicken a bit more as it cools. 

Take off heat, add vanilla, and allow to cool to room temperature. Serve over cakes, roasted turkey (a la cranberry sauce), or even in a cocktail (blueberry sauce + vodka).

Mmmm simmering down. Hard to be patient while this is happening.

Blueberry Pie: Duh I had to make this. However, it's not as simple as you'd think to find a good pie recipe. Everyone has their own rules of cornstarch, sugar, lemon, everything that I was slightly overwhelmed with the possibilities. When I found this recipe, though, and everyone was raving about it (even my hometown TV stations), I knew I had my winner. Fortunately, by this point I had acquired corn starch and pie crusts in anticipation of making pie. For the crust, admittedly I did cheat - I used Kroger's frozen ones that I baked following package directions. But I'm a grad student, so I'm allowed a little shortcut every now and then!

It's healthy because there are fresh blueberries. Ignore the sugar and carb content.

If I had to do it again, I think i would cut down on the lemon or vanilla - having both in there was a bit funny to me, so I'd play around with the ratio. Also it does get better the more you allow it to sit in the fridge, so I'd make it the day before an event (if you have self-control!). Having fresh blueberries mixed into the pie was a really good idea, and made me feel healthier in practically eating from the tin. Almost.

...what did I make next? Stay tuned for part 2, coming soon to an Internet near you.

Welcome! And a Pasta Story...

Welcome to Pasta for Thought, a new food (and life) blog. But mostly food, because let's be honest that's what I think about 90%+ of the time. By way of introduction, my name is Andrew, and I'm a 3rd year MD/PhD student at University of Michigan, Ann Arbor. I'm originally from New Jersey, and went to school out in California. Through my life, I've had the unique opportunity to do lots of traveling with my family all over the world, to places such as Italy, France, Singapore, Australia, and New Zealand.

You may ask how all of this has influenced my cooking. As you can imagine, based on the name of the blog, I end up holding tightly onto my Italian/New Jersey/New York roots. I do love trying new things, though, whether it's a new cuisine, technique, or a twist on an old classic!

OK, enough talking more eating.

So for my first post, let me tell you a story that is not atypical for me for a Saturday afternoon.

• Andrew goes to grocery store
• Andrew sees random ingredient(s)
• Andrew gets inspired to make some random recipe
• Andrew spends hours making said recipe

In this case, "ingredient" = good-looking plum tomatoes and "recipe" = fresh sauce. Of course, the next thing I think is "I have some random semolina flour, I should make pasta." Have I ever made pasta before? No. Do I own a pasta machine? No. Did I care? No (though I definitely had no idea how it would turn out).

After many hours (more than I care to admit) of research, the following is what I came up with.

Dough kneaded, rested, and ready to roll!

 Who needs a pasta maker when you have... a rolling pin?

 Cut into artfully (?) irregular tagliatelle strips.

Fully cooked, with a dollop of home-made sauce on top!

Oh, and what are those specks of green in the pasta? Basil. Because... I had it in my garden. And why not spice up your pasta when you're making it from scratch?

From my kitchen to your stomach, buon appetito!

Also, if you have any ideas for future posts, or questions, feel free to comment - I can do my best to answer them for you!

----------

Fresh Pasta

Makes ~3/4 lb (healthy portion for 2)

Inspired by Giada de Laurentiis and this website

3/4 cup all-purpose flour

3/4 cup semolina flour

1 tsp salt

2 eggs

1 tsp olive oil

Mix together dry ingredients and put on your clean countertop shaped into a mountain, making a divot for the wet ingredients. Crack eggs and add olive oil into a small bowl, whisk a bit, then add to the divot you created. Slowly incorporate dry ingredients into this divot as you mix with a fork, until a dough forms. Add a bit of flour or water if it doesn't come together correctly (though be patient).

Knead the dough for 10-15 minutes (don't give up - it's worth it!), and allow to rest covered for at least 30 minutes. If it'll be a couple hours before coming back, you can put it into the fridge, just allow it to warm up before the next step.

Roll out the dough using your handy pasta maker (follow those instructions) or a rolling pin. It may be best to do this in a few portions so it's manageable, otherwise it may take up too much space on the counter. Don't be afraid to flour the counter and rolling pin liberally. Cut into desired shape (if you don't have a pasta maker but do have a pizza cutter, that makes it so much easier).

To cook, simply place into salted boiling water as you would dried pasta. However, keep close by, they'll only take 2-3 minutes to cook!

Variations

To lemonify: add zest and juice from one lemon into the wet ingredients

To basilify: add finely chopped basil (~2 oz.) into the wet ingredients

Fresh Sauce

Makes 1 qt

Inspired by my grandma

4 lbs fresh plum (Roma) tomatoes

salt

basil

Wash and cut the tomatoes, removing any excess seeds or water (though no need to be obsessive). Throw into a large saucepan, add about 1/2 tsp of salt, and cook over medium heat, stirring every few minutes (as to not burn the tomatoes).

Once the tomatoes have cooked down and are sufficiently mushy, remove from heat. WAIT until they have cooled sufficiently, and then blend to a smooth consistency in the blender (if they're too hot, the top will come off and make a mess in your kitchen!).

Return to saucepan, and cook down, adding salt to taste (just till it makes the sauce taste less "tomato-y"). When you are about to serve, stir in a few leaves of basil.