Baba Ghanoush

Eggplant is such a beautiful vegetable! Roast or grill these purple beauties and then puree with sesame paste and seasonings to create a delicious appetizer for your next shindig. Serve with some pita bread, naan, or whatever you prefer! I like to dip seasoned pita triangles in my baba ghanoush.

Ingredients
2 medium eggplants
3 garlic cloves, minced
sea salt and pepper
1 ½ tablespoons olive oil
¼ cup tahini
1 tablespoon olive oil
juice of a lemon
½ teaspoon sea salt
dash cumin
2 tablespoons chopped parsley
1 teaspoon toasted sesame seeds

Instructions
Heat oven to 400 degrees. Slice eggplants in half lengthwise. Place on lightly greased baking sheet and drizzle 1 ½ tablespoons olive oil, sea salt and pepper, and minced garlic over the halves. Roast for about 40 minutes. When done, scrape out the meat of the eggplant and place in food processor. Add tahini, olive oil, lemon juice, sea salt, cumin, and pulse. Adjust seasonings to taste. Transfer to a serving dish and stir in chopped parsley. Sprinkle sesame seeds on top.

Marinated Lamb Loin Chops Recipe

It's traditional to serve leg of lamb or a crown roast for special occasions, but there are other cuts of lamb that are perfect for any old time, like lamb chops. Lamb loin chops are low in fat and an excellent source of protein, vitamin B12, niacin, zinc and selenium. Best of all, lamb loin chops are super easy to prepare. You can grill them, broil them or cook them in a skillet in just minutes.

Sometimes simpler is better. There are recipes loading lamb chops up with ingredients such as herbs, bread crumbs, mustard and blue cheese or smothering them in rich wine sauces studded with dried fruit. But for a weeknight meal, you really can't go wrong with marinated lamb chops. My basic marinade uses balsamic vinegar, lemon juice and Worcestershire sauce. I like Worcestershire sauce because it has lots of umami and boosts the mild yet meaty flavor of American lamb. Because they are so tender and succulent, I serve just one 4-5 ounce loin chop per person.

The American Lamb Board has proclaimed February to be Lamb Lover's Month. In celebration, they sent me some fresh lamb chops and I put together an easy recipe that is great for when you don't have much time on your hands. I served my lamb loin chops with some delicata squash drizzled with maple syrup, a big spinach salad with blue cheese and pecans and some long grain red rice.

When it comes to pairing wine with lamb loin chops, you have many choices, while Syrah is considered a classic match, Merlot or Cabernet Sauvignon can work too, depending upon the preparation. You can find more lamb recipes on the American Lamb website...or find a silly t-shirt on the Fans of Lamb site.

Marinated Lamb Loin Chops
Serves 4

Ingredients

4 lamb loin chops, about 4-5 ounces each
3 Tablespoons Worcestershire sauce
2 Tablespoons fresh lemon juice
2 Tablespoons balsamic vinegar
Olive oil

Instructions

Combine the lemon juice, Worcestershire sauce and balsamic vinegar in a bowl or jar. Place the chops in a zip top plastic bag and add the marinade. Squeeze out as much air as you can and seal the bag. Marinate in the refrigerator for at least 20 minutes but no more than 2 hours in advance of cooking.

Remove the lamb chops from the marinade and dry thoroughly with paper towels. Let chops come to room temperature (about 20-30 minutes).

Heat cast iron or heavy skillet over medium heat until hot. Drizzle chops with olive oil and cook for 3 minutes per side or until medium-rare (145 degrees). Remove lamb chops from pan and let sit loosely covered with aluminum foil for 5 minutes. Alternatively you can broil the chops for 3 minutes per side, then allow to rest.

Enjoy!

Brown Butter Cookies

Brown butter is one of life's amazing discoveries. I just love the way the butter looks - so wonderfully deep and earthy - and the way it tastes - so subtly nutty. These crispy cookies are just one of many ways to enjoy the complex flavors of brown butter.

Ingredients
1 stick unsalted butter
1/4 cup packed brown sugar
1/4 cup white sugar
1/2 teaspoon lemon zest
1 egg
1/4 teaspoon vanilla
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
Demerara sugar for topping

Instructions
Preheat oven to 350 degrees. Brown butter in sauté pan over medium heat until solids become a chocolate brown color. Cool the butter by placing it in a shallow bowl and chilling in the freezer for about 15 minutes, until just congealed. When cool, use an electric mixer to beat butter with the white and brown sugar, lemon zest, vanilla, and egg. Mix in flour, salt, baking soda, and nutmeg. Drop batter in uniform-size mounds on baking sheet. Sprinkle with Demerara sugar. Bake for 13-15 minutes.

Orecchiette Bolognese

This rich and meaty sauce is cooked slowly for a few hours and then tossed with pasta. I love using orecchiette pasta - that pasta shaped like little ears. I love the way they hold the sauce, making each bite a taste explosion. Serve this with some crusty garlic bread and a crisp green salad, and you have a delicious dinner.

Ingredients
2 tablespoons olive oil
4 slices of bacon, chopped
3 stalks celery, minced
1 onion, minced
2 carrots, minced
3 garlic cloves, minced
1 lb beef
1 lb veal
12 ounces tomato paste
2/3 bottle of red wine (I like using a cabernet sauvignon)
1/3 cup beef stock
salt
pepper
2 bay leaves
1/4 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon cinnamon - or you can toss in a few cinnamon sticks
1/2 teaspoon nutmeg
1/8 teaspoon clove
1/4 teaspoon toasted and ground coriander and fennel seed
2 tablespoons parsley
2 tablespoons unsalted butter
1/3 cup heavy cream
1/2 cup grated parmesan cheese
1 lb orecchiette

Instructions
Heat oil in a large pot over medium-high heat. Add the bacon and cook until fat is rendered, about 4 to 5 minutes. Reduce the heat to medium heat and add the garlic, onion, carrots, and celery. Sauté until softened, about 20 minutes. Add salt, pepper, bay leaves, clove, nutmeg, cinnamon, oregano, coriander and fennel, and thyme. Increase heat to medium-high, and add the beef and veal.  Cook until no longer pink. Stir in the tomato paste. Add the wine and reduce. Pour in the beef stock. Simmer for two to three hours. Keep adding stock if it seems dry. When cooked, remove bay leaves (and cinnamon sticks if using them) and add unsalted butter, heavy cream, and parsley. Take off the heat and stir in the parmesan cheese. Mix with the orecchiette and enjoy!

Where's Amy?

I am heading to New Orleans for Mardi Gras and won't be back until Fat Tuesday, February, 16th. In the meantime I hope you will check out (and bookmark!) the new site where I am a regular contributor on Frommers.com. It's called Amy & Amy Between Bites and it's all about culinary travel.

Right now you will find posts I wrote on Dining in Calistoga, Pintxos in Spain and Sweet Treats in Santa Cruz. You'll also find posts from my ever so talented New York counterpart, Amy Zavatto, on Eating and Drinking in Bordeaux and Key West.

While in New Orleans, I feel exceedingly lucky to have the best foodie guide possible, Blake Killian of BlakeMakes, but if you have any recommendations for NOLA feel free to post them in the comments section.

For up to the minute updates on everything Mardi Gras, check out the website where I'll be blogging, MyMardiGrasExperience.com or the Twitter feed @mymardigras.

Who Dat?
Laissez les bon temps rouler
& all the jazz,

Amy

Mocha Meringue Cookies

The meringue cookie, with its crispy outside and light as air interior, is like a miniature and edible version of a cloud. You can experience multiple textures in your mouth by taking just one bite! These particular clouds pack a punch with chocolate and espresso.

Ingredients
5 egg whites
3 tablespoons cocoa powder
1 cup superfine sugar (if you don't have superfine sugar on hand, just run regular white sugar through the food processor for 30 seconds)
1 teaspoon cream of tartar
pinch of salt
1 shot espresso
1/4 teaspoon vanilla extract

Instructions
Preheat oven to 200 degrees. Line baking sheets with parchment paper. In a glass or metal mixing bowl, beat the egg whites until foamy. Add the remaining ingredients and continue beating until the batter holds stiff peaks. Scoop batter onto baking sheets (or use a pastry bag or Ziplock bag for fancy cookies), and bake for about 2 hours or until the cookies are stiff. Turn off the oven and open the door to continue to allow the meringues to dry out for about an hour.

Valentine's Day Prize & Ways to Celebrate

Wondering exactly what is in the Valentine's Day prize package?
A set of adorable heart measuring cups, 2 heart cookie cutters, 6 Valentine's Day cupcake stencils, 2 Valentine's Day placemats, 3 Crayola size 7 paintbrushes, McCormick red food color, McCormick pure vanilla extract, a set of 50 mini Valentine cupcake papers that can also be used for muffins, candies or nuts plus menus, recipes, tips and craft ideas.

Here are some highlights of entries so far....

Tiffany
I would love to spend some alone time with my husband.
If some chocolate and prosecco happened to be included, I would not mind that in the least.

Lori Lynn
Fantasy Valentine's Day:
Fly to Paris for a long weekend: Breakfast at Laduree, Lunch at Nomiya, Dinner at Le Cinq, take a cooking class, and shop for kitchen wares.

Linda
I'm thinking pizza with fresh mozarella and prosciutto, orange and fennel salad, and flourless chocolate cookies for dessert - all in front of fire with my honey.

Caroline
Even though I have a significant other, my ideal Valentine's would involve a small gathering of friends and family. My favorite Valentine's Day so far was spent with my cousin and a couple friends at my apartment. We baked dainty pink cakes and invented a drink to celebrate the occasion (vodka and soda water with rosewater, a maraschino cherry, and a splash of maraschino cherry juice).

Aaron
An ideal valentine's day would go something like this: My 16 month old daughter would go to sleep extra early so my husband and I could share some quality time over a fabulous steak and ridiculously rich chocolate desert (perferably one that involved stawberries as well). We would eat, talk, drink wine, watch a romantic movie and then get an amazing nights sleep with a baby that does NOT wake up at 5am.

Maureen
I would love to have a breakfast with my husband and I at a local breakfast eatery. Then the two of us read the Sunday paper and go to the gym. But what I really want is just to have a dinner where the two of us do not have to do any of the work (go out) and share a movie afterwards. Valentine's Day is the day we became engaged.

Tuesday Jane
I really enjoy preparing a special dinner in. And watching movies from our early dating days.

Beth
On Valentine's Day, I love to make my family chocolate mousse for dessert. For dinner I would make one of their favorites - chicken parm, rice pilaf and a salad. This Valentine's Day, I will make the mousse for my family, but my son and I will be serving meat loaf and mashed potatoes to the homeless.

Marjorie
I would love a day in Seattle with my hubby, just walking around, enjoying Pike's Place market, and eating great food. Dinner would be at Quinn's on Capital Hill

Cathy
Valentine's Day - for the past couple of years my kids (9 & 11) have wanted to be part of our celebration. They help make heart shaped pancakes, cookies, and brownies! We plan a fun dinner together and top it off with homemade chocolates. My husband and I plan our romantic night for the 13th or 15th. The kids love celebrating Valentine's Day as a family! We'll see how long that lasts, but for now I'm enjoying our celebration together!

Alta
I would love a brunch together, either at a restaurant or at home. If at home, then I could prepare my husband a steak and eggs (his favorite) while I dined on a lovely spinach and mushroom omelette. Of course, bellinis and coffee would have to be included. Yum.

Salty
We're celebrating with Chinese food because it's my husband's favorite and it's Chinese New Year.

If you'd like to receive Valentine’s Day prize package, leave me a comment on the previous post, and share your ideal Valentine's Day celebration. You must have a US address to win. One entry per person and valid email address (entries must include your email address so I can contact the winner). I will edit out your email address after the contest concludes. Contest ends tomorrow, Wednesday February 10th, 2010.

Good Luck & Happy Valentine's Day!

CONTEST IS NOW CLOSED--THANK YOU AND CONGRATULATIONS TO CARRIE!