Food

As I type this, we've got just 2 weeks until my son heads to Japan for nearly 4.5 months. He's super excited, and I'm excited for him. (Just a little bit of mom worry.) But he, like me, is quite a foodie, so it wouldn't be us if we didn't have a list to tackle in terms of spots to dine or takeout before he heads to the land of fantastic, but totally different, food. Starting out with the easy picks, because they're the "always" picks. We both love a great sandwich, so we'll definitely be dining or getting take out from... Stuffy's There's no question Stuffy's is a Richmond institution. My go to? The Great Garden on wheat pita, heated, with everything but mayo (that means it's an all veg dream, cheese, mushrooms, onions, green peppers, black olives, spinach, cucumbers, tomatoes, sprouts, oil, vinegar, s & p, and oregano. His? The Max, or Stuffy's Star (Classic Italian) Polpetti It's hard to choose the perfect one from Polpetti, because I've never had a bad sandwich there, and some days I'm feeling one or the other, but the go to is nearly always The Balboa- shaved Italian roast pork, broccoli raab, sharp provolone, with long hot peppers. Or The Caputo- roasted red peppers, arugula, fresh mozzarella, & balsamic glaze if I'm feeling like something more light. One thing's for sure, we're always going to share, and we're always getting at least one chicken cutlet sandwich- probably The OG- chicken cutlet, sharp provolone, broccoli raab, and long hot peppers. Abuelita's Funnily enough, almost every time we go here, my Mom is with us, and that is a testament to how they appeal to everyone! Their menu changes every day, but I've never had anything bad there. This is not your run of the mill Mexican. Their main option is Guisos (stews) and they always have a great variety. Served with beans, rice, and warm tortillas, they are delicious every time. They also do tamales, quesaberria tacos. (Oh, and a killer flan and tres leches as well.)   The Oh So RVA picks that he always hits when he's in town... Mekong Fun fact- did you know my kid spent a focused couple of years trying everything on their menu, in order? We've been die hards since he was just starting solid foods, so this is definitely on the list. My go to? Always the Rice Noodle Salad with tofu and spring roll. It's light, but not too light, and with fresh vegetables, rice noodles, a little peanut, and delicious fish sauce, it's just the perfect bowl of the perfect bites. His go to? It depends on the day, his mood, and where his is on the menu! Thai Diner This has been an OG favorite since my kid was little bitty. He is an "American Hot" person, though he's dabbled in the world of Thai hot. Me? I'm a wimp and stick to mild or medium. Our picks here- Drunken Noodles with Chicken or Thai Fried Rice with Beef. So dang good. 8 1/2 Another lifelong favorite, we've got a "go to" order here as well. I'm always in the mood for their Eggplant Parm, with a side of spaghetti marinara, a spaghetti carbonara, or an order of penne with sausage, ricotta, and broccoletti. Never hurts to have leftovers, right? Wood and Iron Gameday You can't leave America for months without hitting a sports bar, can you? (I'm pretty sure that's a law) We'll definitely be hitting Wood and Iron one evening soon. Me for the Crispy Chicken Salad (pro tip- get a full sized, but just ask for a takeout container when you order, and you've got lunch for tomorrow), and him for the Cheese Steak Egg Rolls and an order of wings. Secret Sandwich Society Four words. Loaded Pimento Cheese Fries. Is that the only thing on the list? No. Could it be? Yes. I'm not even a "loaded" whatever sort of fan, but these are amazing. He's more a Roosevelt guy, roast beef, bacon, horseradish mayo, white cheddar, lettuce, tomato & red onions all on a toasted baguette and I love the Lafayette- fried chicken breast, ham, swiss, blue cheese spread & honey mustard on a toasted potato roll. Galley Go To One of our first picks for pizza, ever since they opened. Always on the order? Grape and Gorgonzola (Those roasted grapes with the sharp taste of the gorgonzola? Never fails.) We also always do the Sweet Hot, which features pepperoni, Calabrian peppers, and a drizzle of honey. You can't go wrong with either, but we can never choose between the two, so there you go. I'm full just thinking about all of this. (And yes, I'm cooking too!) What would be on your list??

It's March, and that means St. Patrick's Day is almost here! In my family, that doesn't mean beer as much as it always, always, always, means plentiful corned beef and cabbage. (In fact, whenever my mom finds a good deal on corned beef- usually this time of year- she'll buy 3 or 4 and freeze them for later) If you love it as much as we do (impossible!), here's a great recipe using the Instant Pot so you can set it, forget it, and don't spend all day in the kitchen. Ingredients 1 3-pound corned beef brisket, plus pickling spice packet or 1 1/2 tablespoons pickling spice 1 medium onion, sliced 3 cloves garlic, chopped 1 (14.9 oz) Guinness beer 1 cup beef broth 1 pound new potatoes 3 large carrots, cut into 3-inch pieces 1 head Savoy cabbage, cut into 2-inch wedges Kosher salt and freshly ground pepper, to taste 2 tablespoons whole grain mustard Directions Rinse brisket with cold water and thoroughly pat dry. Place onion, garlic and pickling spice into a 6 qt Instant Pot. Gently place brisket on top of the onion mixture. Top with beer and beef broth. Select manual setting; adjust pressure to high, and set time for 85 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Remove brisket from the Instant Pot; wrap in foil and keep in a warm oven. Remove and discard onion mixture, reserving 1 1/2 cups cooking liquid in the Instant Pot. Stir in potatoes and carrots; top with cabbage. Season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 4 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Thinly slice corned beef against the grain and serve with potatoes, carrots and cabbage Serve mustard on the side, if desired. Try to save a bit for some hash or a sandwich the next day!

*Easier* Chocolate Mousse 3 1/2 ounces dark chocolate (62% cacao is ideal) 1 tablespoon unsalted butter 2 large egg yolks 1 tablespoon white sugar 1/4 cup water 1 tiny pinch salt 1/2 cup chilled heavy whipping cream Directions Break up chocolate and set aside with butter. Add egg yolks, sugar, water, and salt to a metal mixing bowl. Cook, whisking, directly over medium-low heat until the mixture is thick, foamy, and hot to the touch (145 to 150 degrees F (63 to 65 degrees C)). (Yes, you put the bowl on the heat. You can use a saucepan, but it's so much easier to whisk in a bowl!) Once the yolk mixture is thick and hot, add chocolate and butter, and whisk until all the chocolate is melted. Let rest for a few minutes on the counter, whisking occasionally to further cool the mixture to just above or at room temperature. The chocolate mixture shouldn’t go into the whipped cream while still warm, but if cooled too long, the mixture may get too firm to fold in. Whisk cold cream until medium stiff peaks form. If cream is beaten too much, it will separate and the final texture will be grainy. Transfer about 1/3 of chocolate mixture into whipped cream, and fold with a spatula until almost incorporated. Gently fold in remaining chocolate, trying to keep as much air in the mixture as possible. Transfer into 4 serving dishes, wrap, and chill before serving, at least 1 hour. Serve with more whipped cream, shaved chocolate, berries, or whatever your heart desires!  

If you're anything like me, you've hit the point of the end of the holidays where your body is just saying, "no more" to cheese, chocolate, sugar, and other "celebration foods." I've wanted nothing so much as salads and vegetables for the past week, and this is a great go to. It's totally adjustable to your taste, the season, or just what you have on hand. Give it a try and let me know what you think! Seriously Good, Incredibly Flexible Vegetable Soup Ingredients 4 tablespoons extra-virgin olive oil, divided 1 medium yellow or white onion, chopped 3 carrots, peeled and chopped 2 celery stalks, chopped 2 tablespoons tomato paste 2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash- use your imagination (or your farm share or what you have!) 1 teaspoon kosher salt, divided 4 cloves garlic, pressed or minced 1/2 teaspoon cumin 1/2 teaspoon thyme 1/2 teaspoon oregano 1 large can small diced tomatoes (I like the Muir Glen Fire Roasted Tomatoes) 4 cups (32 ounces) vegetable broth 1 1/2 - 2 cups water (depending on how thin or thick you want it) 2 cups chopped kale, chard, collard greens, or spinach 1 cup green peas 1 cup sweet corn Red pepper flakes to taste Fresh ground black pepper to taste Directions Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes. Add the tomato paste, garlic, cumin, thyme, and oregano. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often. Pour in the broth and water. Add ½ teaspoon more salt and red pepper flakes (if using). Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 25 minutes, then remove the lid and add the chopped greens (this is also where I add the peas, corn, or other vegetables that don't take as long to cook). Continue simmering for 5 minutes or more, until the vegetables have softened to your liking. Remove the pot from heat. Stir in the remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to one more teaspoon of salt, depending on your broth and your personal tastes.) Divide into bowls and enjoy! Keeps well in the refrigerator for 5-6 days, and freezes well for later as well.

Cheddar Cheese Shortbread Crackers  8 oz. extra-sharp yellow Cheddar cheese, finely shredded (about 2 cups) 1 cup all-purpose flour 1/2 cup fine plain white cornmeal 1 Tbsp. cornstarch 1/2 tsp. kosher salt 1/2 tsp. dry mustard 1/4 tsp. black pepper 1/2 cup cold unsalted butter, cut into 1/2-inch pieces 3 Tbsp. water 1/4 cup diced, well drained pimientos 1/4 cup finely chopped chives Directions: Make dough: Process cheese, flour, cornmeal, cornstarch, salt, dry mustard, and pepper in a food processor until combined, about 5 seconds. Add butter, and process until mixture resembles wet sand, about 20 seconds. With processor running, add water through food chute; process until dough forms a ball, 10 to 15 seconds. Add chives and pimientos: Knead into the dough until well combined. Roll and chill dough: Divide dough in half, and shape each half into a 6-inch log, about 1 3/4 inches in diameter. Wrap logs individually in plastic wrap; chill at least 1 hour or up to 2 days. Slice crackers: Preheat oven to 350°F with oven racks in upper and lower thirds. Unwrap logs, and slice into 1/8-inch-thick rounds. Place dough rounds, 1/2 inch apart, on 2 parchment paper-lined baking sheets. Bake crackers: Bake in preheated oven until edges are golden brown, about 14 minutes, rotating baking sheets top to bottom halfway through bake time. Cool crackers on baking sheets 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes. *Southern Living

  One thing about the holidays, potlucks, and festive foods generally, is that they're usually not very healthy. So yes, I am the person that always brings the salads at the holidays, but I'll tell you what- they are always appreciated in the midst of all the heavier, richer, items. This one bridges the gap between fresh and festive beautifully and is a great way to cut through all the chocolate, cheese, and other party foods. Just give it a try! Ingredients ½ cup light extra-virgin olive oil (or light vegetable oil) ¼ cup apple cider vinegar ¼ cup unsweetened apple juice OR apple cider 2 to 3 tablespoons honey 1 tablespoon lemon juice ½ teaspoon salt Freshly ground black pepper, to taste 3 medium Honeycrisp apples (about 1 pound), thinly sliced Juice of ½ lemon 12 ounces salad greens, spring mix, arugula, baby spinach baby romaine, OR a combo of your favorites 1 cup pecan halves, toasted or candied ¾ cup dried cranberries 4 ounces crumbled blue cheese Directions To prepare Apple Cider Vinaigrette, measure oil, apple cider vinegar, apple juice/cider, honey, lemon juice, salt, and pepper into a mason jar. Tightly screw on lid and shake vigorously until everything is thoroughly combined. Alternatively, you may briskly whisk the ingredients together in a medium bowl, or blend them in a blender or mini food processor. Place apple slices in a large plastic baggie and squeeze the fresh lemon juice (from the lemon half) over them. Close bag and shake to coat. In a large salad bowl, layer salad greens, apple slices, pecans, dried cranberries, and blue cheese. Just before serving, dress with desired amount of Apple Cider Vinaigrette and toss until salad ingredients are evenly coated.

So, I've learned not to buy my candy well before Halloween (and it took me WAY too long to learn that!) but sometimes, I do have leftovers. Rather than keep those for myself, I make these cookies, then give them away! These are the cookie that I've always wanted- that salty sweet and buttery taste from the brown butter and the sea salt, the variety of the candy- crispy, chewy, delicious. They are great just with chocolate chips, or with really any ad ins you have! Enjoy. Baked By Melissa's Brown Butter Halloween Candy Cookies Ingredients 1 cup (2 sticks) unsalted butter 3/4 cup granulated sugar 3/4 cup brown sugar, packed 2 teaspoons vanilla extract or paste 2 large eggs 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt About 2 cups of various Halloween candy, cut into small pieces if necessary (M&Ms, Milky Way, Reeses, Snickers, etc! You can also throw in pretzel pieces for extra crunch/salt) Flaky sea salt, to top How to Make Your Halloween Candy Brown Butter Cookies   Directions Preheat the oven to 350°F and line a baking sheet with parchment paper. In a medium saucepan, melt the butter over medium heat and swirl occasionally until brown specks form (about 5-7 minutes). Once these specks appear and it smells slightly nutty, remove from heat and let cool. Don't walk away, it can burn quickly. Combine the butter and sugars in the bowl of a stand mixer and beat on medium-high speed for 3-5 minutes, until light and fluffy. Add the eggs one at a time, mixing between each addition, followed by the vanilla. Mix in the flour, baking soda, and salt, and stir on medium-low until a dough forms. Fold the candy into the dough until just combined (being careful not to overmix). Place the mixing bowl in the fridge to chill for at least 30 minutes or up to 24 hours. Chilling helps the cookies bake more evenly. if you're in a rush you can skip this step, but I highly recommend it- it truly makes a huge difference! Remove the chilled dough from the fridge and let sit for 5-10 minutes so it's pliable. Scoop the dough onto the baking sheet and top each ball with additional candy or chocolate chips. Bake for 12 minutes, until lightly golden. Immediately after you remove the cookies from the oven, swirl a large glass or biscuit cutter around them to get a perfect circle. Top with flaky sea salt and TRY not to eat them all at once!

This is a super easy weeknight meal that really can be great on its own, with crusty bread, rice, or of course, pasta. This was a staple in the busy week repertoire when my son was young. Always popular with everyone, and still a favorite! This is bit of a variation on a Giada recipe from years ago. Adding the zucchini in to the turkey keeps it from being dry, so don't skip that step. This one is easy to make ahead and just put in the oven when you're ready!   Ingredients 2 tablespoons olive oil 1 small onion, grated 1/4 cup chopped fresh Italian parsley leaves 2 tsp dried oregano 1 large egg 3 tablespoons ketchup 3 garlic cloves, minced 1 tsp salt 1/4 teaspoon freshly ground black pepper 1/3 cup grated Parmigiano Reggiano (use good parm!) 1/4 cup dried plain bread crumbs 1 pound ground turkey 2 zucchini, ends removed, halved lengthwise 1 short orange bell pepper, halved and seeded 1 short red bell pepper, halved and seeded 1 short yellow bell pepper, halved and seeded 1 1/2 cups marinara sauce (I use Rao's or Carbone) Directions Preheat oven to 400 degrees F. Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Finely chop the inner flesh of the zucchini. Whisk the onion, zucchini, parsley, oregano, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate this mixture. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables. Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.

Semifreddo had been off my radar for a while. Years, in fact. Until I had one in a restaurant recently and remembered what a delicious treat it is (and a great way to do a "wow" homemade ice cream sort of dessert without needing a churn. This is a simple semifreddo, with the addition of rich, sweet Amarena cherries and a little crunch from the Biscoff cookies. Give it a try and tell me what you think! 3/4 cup cold heavy whipping cream 1 teaspoon pure vanilla extract 3/4 cup granulated sugar 1/4 cup water 4 large eggs 1 package Biscoff cookies 1 jar Amarenda cherries Line a 9 x 5 x 3-inch metal loaf pan with plastic wrap, leaving an overhang of several inches on all the ends. Place the pan in the freezer to chill. At least 20 minutes before you are ready to whip the cream, place a large bowl and the beaters of an electric mixer in the refrigerator. Pour the chilled heavy whipping cream and vanilla extract into the chilled bowl and whip the cream at high speed until soft peaks form, about 4 minutes. Return the bowl to the refrigerator and proceed with next steps. In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, then cook, stirring occasionally, until the sugar is completely dissolved, 3 to 4 minutes. In another large mixing bowl, beat the eggs on medium speed until foamy, about 1 minute. With the mixer running, slowly add the hot sugar syrup into the eggs in a thin stream. Continue beating until the mixture is very light and fluffy and feels cool to the touch, 8 to 10 minutes. Gently fold the chilled whipped cream into the cooled egg-syrup mixture. Remove the prepared loaf pan from the freezer. Spoon about 1/3 of the mixture into the pan. Create a layer of Biscoff cookies, followed by a layer of cherries, without their syrup (reserve syrup for serving). Spoon the rest of the mixture into a pan, and add a final layer of the Biscoff cookies. Cover securely with the overhanging plastic wrap and place in freezer. Freeze until set, at least 8 hours, preferably overnight. When ready to serve, invert onto a plate or platter, and slice into servings. Drizzle with the cherry syrup and sprinkle with crushed Biscoff cookies. Enjoy!

It's not really summer for me until I make Gazpacho. Is this one "authentic authentic?" No. Is it the one that I started making when I owned my cafe/catering business in Carytown, and I've made it pretty much every summer since. It's light, pretty dang healthy, and seriously addictive. Let me know if you make it! GOURMET DELIGHTS GAZPACHO Serves: 6 Prep time: 20 minutes Start to finish time: 1 hour, 20 minutes 1 whole cucumber seeded (peeled if tough skinned) 1 whole green bell pepper 3 cloves garlic (or to taste) 1/2 yellow onion 16 ounces good quality canned tomatoes 2 Tbs tomato paste 3 Tbs olive oil 2 Tbs red wine vinegar 1 Tbs lemon juice 1 Tbs Worcestershire sauce 1 1/2 tsp salt 1 tsp Tabasco sauce (or to taste) Fresh cracked black pepper to taste 1/12 cups V-8 juice Place first 4 ingredients in the bowl of a food processor. Don't puree but gently pulse. Remove to a large covered bowl or jar. Pulse next 6 ingredients, again gently, leaving tomatoes in small chunks. Add to container with chopped vegetables and shake or stir to blend. Let sit in refrigerator for a few hours or overnight to allow flavors to blend. Enjoy!