Red Wine & Tomato Braised Chicken Thighs

We stepped out of the movies Saturday night to a sharp, cold wind and I knew fall had hit. Just out of the blue, poof, fall! It just happened in an instant, but then again, I guess it always does. For some reason, I expected summer to last indefinitely this year. The sunshine and heat hasn't paused for months, a raindrop hasn't graced Southern California since last winter, and frankly, I'd pretty much forgotten what a treat the crisp fall chill could be. Of course with nippy fall weather comes cozy comfort food: spaghetti and meatballs, creamy soups, casseroles, pot roast, and now, a new constant on my comfort food list, braised chicken thighs. Fall-off-the-bone tender meat swimming in coaxed smoky tomato sauce warms to the core - just right for those impending low temperatures.

Red Wine & Tomato Braised Chicken Thighs, for 2 - 4
2 - 3 chicken thighs, bone-in, skin removed
1 16 oz. can tomato sauce
1 16 oz. can diced tomatoes or 1 1/2 c. cherry tomatoes, chopped
1/2 c. red wine
3 - 4 roasted peppers, chopped
1/2 tsp. cumin
1/2 tsp. red pepper flakes
1/2 tsp. smoked paprika
1 tbsp. fresh basil, plus more for garnish
1 tbsp. fresh flat leaf parsley, plus more for garnish
1 bay leaf
1 yellow onion, chopped
1 clove garlic, minced
1 - 2 tbsp. olive oil
salt to taste
pepper to taste

Salt and pepper the chicken thighs on both sides. Bring 1 tbsp. of olive oil up to heat and brown the chicken on both sides (about 2 minutes per side). Remove from heat and set aside.

Add the onions, garlic and if necessary, more oil. Salt them and saute until soft (about 3 - 4 minutes). Add the paprika, bay leaf, cumin and red pepper, plus salt and pepper to taste. Add the tomato sauce, diced tomatoes and red wine. Add the basil and parsley.

Simmer over medium-low heat, covered for 1 - 1 1/2 hours. At this point the sauce should have reduced by nearly half and the chicken should easily pull away from the bone.

While the chicken simmers, make 1 c. white (preferably basmati) rice. When the chicken is done, shred it, remove the bones and serve with the sauce over a bed of rice.

Cinnamon-Nutella Croissants

I used to haunt a little bakery with worn sea green floors, rickety mismatched chairs and spotty sunshine. The place was strewn with coffee jagged college students and mediocre art. It was always a few degrees colder than necessary in there and impossible to find a table, but early in the morning – perfect. Things were quiet: a sleepy dog curled up by the door, a few moms with mussed children in tow, regulars and the heavy scent of baked goods filling every nook and cranny. Everything packed in the small glass case looked delicious and lacked pretension. Nothing overly glazed, no fancy styling, just rustic, made-from-scratch goodness. Between the tomato croissants, zucchini bread and cheese danishes lied my $2 habit, the reason I stopped in far too often, chocolate croissants. Buttery, flakey, golden chocolate croissants.

Since my favorite breakfast pastry is now 3,000 miles away that habit would begin to quickly ad up. Sure, there are chocolate croissants here, but not like those. So, when I came across the chocolaty stroke of genius on A Cup of Jo earlier this week I smacked myself squarely in the forehead for not thinking of it sooner. Nutella croissants! Why the hell not, right? They’re just like my beloved, too-far-away chocolate croissants only, dare I say, better. With these little gems you get not only chocolate and a buttery croissants, but hazelnuts and, if you’re so inclined, a smattering a cinnamon sugar on top! Oh, and I don’t have to spring for a plane ticket every time I get a hankering for chocolate baked goods.

Cinnamon-Nutella Croissants, makes 8
1 roll of croissant dough (I used Pillsbury, but any kind will do.)*
8 tbsp. Nutella (chocolate-hazelnut butter)**
2 tbsp. cinnamon sugar
1 egg, lightly beaten
1 tbsp. water

Preheat the oven to 350F. Roll out your croissant dough on a lightly greased cookie sheet. Put a tbsp. of Nutella on the wider end of the dough (it should be cut in a triangle shape). Roll up the dough wide end first until you get to the point. Combine the egg & water then lightly beat together. Brush the croissants with the egg wash & sprinkle to your liking with cinnamon sugar. Bake for 15 - 20 minutes or until the croissants are golden brown. Serve with a stiff cup of coffee & an espresso.

*These croissants come rolled up in a tube just like biscuits. They're usually in the refrigerated section of the grocery store near the eggs.

**Nutella is sold in most major groceries and is typically next to the peanut butter.

Honey-Bourbon Pork Loin with Basil Brussels Sprouts

Finally (finally!) that last looming box was emptied & we're, for all practical purposes, full operational & moved in. Random odds & ends are lingering, USB cables, snow globes, paperbacks, small bottles of cologne, empty shoe boxes, pushed into corners reminding us of our old place. I always wonder where those leftovers lived in former homes. Most likely they were tucked in bedside tables & bookshelves at the end of the last move & never thought of again ... until now. Regardless of the miscellaneous tchotkes I felt like celebrating - like making a really great dinner. It had been far too long. Weeks of traveling, packing, house hunting & new doggie training left us with little time for meal making. A juicy, buttery cut of pork, my personal favorite, seemed the proper way to christen our new, window lined kitchen. After a long bourbon & honey bath & a slow roast in the oven this spicy-sweet Honey-Bourbon Pork Loin truly hit the spot. My kitchen officially feels warmed and ready for meals to come.

Honey-Bourbon Pork Loin, for 2 - 4
1/4 c. whiskey (I prefer Bullet Bourbon)
1 tbsp. rock salt
2 tbsp. dijon mustard
1 tsp. smoked paprika (such as pimenton)
1/4 c. honey
salt to taste
pepper to taste
1 1 1/2 - 2 lb. pork loin

In a deep dish or baking pan combine the whiskey, rock salt, dijon mustard, smoked paprika & honey. Rub the pork liberally in salt & pepper. Let marinate for at least 2 hours & up to over night.

Preheat the oven to 350F. Sear the pork loin in an oven safe skillet (about 3 - 4 minutes per side). In the skillet, transfer the loin & remaining marinating liquids to the oven & bake for 1 - 1 1/2 hours or until the pork is firm to the touch & cooked through.

Let rest for 10 - 15 minutes. While resting, reduce any of the remaining liquids in a small sauce pan. Slice the pork in 2" thick medallions & drizzle with the marinade reduction. Serve with brussels sprouts.

Basil Brussels Sprouts, for 2 - 4
2 c. brussels sprouts, halved & outer leaves discarded
1/2 head of garlic (simply cut a head of garlic right down the center)
2 tbsp. olive oil
1/4 c. fresh basil, minced & divided
2 tbsp. olive oil
2 tbsp. butter
salt to taste
pepper to taste

Preheat the oven to 350F (the same temperature the pork above cooks at). Toss the sprouts with olive oil, half of the basil, salt & pepper. Line a baking pan with foil & add the sprouts & garlic head.

Bake for 1 - 1 1/2 or until the sprouts are golden. While the sprouts bake, melt the butter in a sauce pan. Let the butter cool. Once cooled, add the balsamic vinegar.

Once golden, toss the sprouts with the balsamic butter & remaining basil.

Guest Post: Caviar and Crème Fraîche Omelet

Last week Shane, a fellow Tex-pat, artist, & all around great guy, was in a celebrating mood. Our movie night compadre decided on a whim that he would take a turn making dinner. Maybe it was the whiff of fall in the air. Maybe it was the beginning of the end (of grad school). Maybe it was being one year closer to Texas (fingers crossed). Whatever it was, it was delicious. He was nice enough to share his recipe with me & I couldn't resist passing it on to you. Here's what Shane had to say about our treat of a dinner:

As a poor grad student I'm not one to make a habit out of eating extravagant foods like caviar or truffles, but (and there's always a "but" with me) when there's an opportunity or excuse I'll take it. The excuse: Going into our final year of grad school it is now the beginning of the end, just cause for celebration. The company: The always pleasant and delightful fellow Tex-pats, Laura and Raymond Uhlir. The dinner: Caviar and Crème Fraîche Omelets with Roasted Asparagus. Cooking dinner for the Cook can be intimidating, but this recipe turned out well. The eggs with dill form a solid neutral base while the sour taste and velvety texture of the crème fraîche pair well with the crisp, sweet flavor of the roe. Remember, don't be tight with the caviar, a 50g or 2 oz jar should be split between two people. If you're new to caviar I recommend something mild and affordable like Golden Whitefish Roe. Also, I made the mistake of pairing our dinner with a bottle of champagne. This meal is all about the caviar and whatever drink you serve with the dish should not compete. I recommend a good, dry mid-shelf bottle of vodka like Stolichnaya.

Or, if you're so inclined, Absolute on ice.



Caviar and Crème Fraîche Omelet, for 1
3 large eggs
2 tbsp. milk
1 tsp. freshly chopped dill
Pinch sea salt and freshly ground black pepper
1 tbsp. unsalted butter
1 oz Golden Whitefish Roe (or whichever caviar you'd prefer)
1/4 c. of crème fraîche

Combine the eggs, milk, dill, salt, and pepper in a bowl and whisk. Heat a pan over the stove at medium high and melt the butter. Add egg mixture and make your omelet.
Fold the omelet, top with crème fraîche and caviar. Serve with roasted asparagus, a green salad, or both if you're so inclined. Enjoy!

Sharp Cheddar & Pear Tart

It was a rookie mistake, I know, but I hoped that baking right on the oven racks would work out just fine. All of my baking sheets were in a box among far too many other boxes & I had a friend's birthday to prep for that evening. Why I packed up the kitchen prior to a baking experiment I'll never know. Minutes after popping these spicy, sweet little tarts into the oven.. plop .... thud... sssss... Half a dozen tarts gone, burned up, in a flash! Luckily, my trusty cast iron skillet was still hanging around the kitchen so I threw the survivors in there & finished baking them off. With a smattering of sharp cheddar on top, they turned out beautifully.

Sharp Cheddar & Pear Tart, for 6 to 12
Adapted from Sunny Anderson
1/4 c. raw sugar
2 tsp. ground cinnamon
1 sheet puff pastry, thawed
1/2 stick butter, melted
1 (15 1/4-ounce) can pear halves, cut into 1/4-inch thick slices
1/2 c. shredded sharp cheddar

Preheat the oven to 400F, & once thawed, cut the the puff pastry into 12 equal pieces. Combine the cinnamon & sugar in a bowl & set aside. Brush the pastry with a bit of butter & top it with a slice or two of pear fanned out. Sprinkle with cinnamon sugar & a bit more butter. Bake for 20 - 25 minutes. Remove from the oven, sprinkle with cheddar & bake 5 minutes more. Sprinkle with a bit more sugar & let cool.

Simple Supper: Toasted Walnut, Cranberry, Date & Pancetta Ravioli

My kitchen is completely packed up, save for a few half empty bottles of wine, a paring knife, the coffee pot & an old box of cereal. One skillet & a little Revereware pot lingered on a top shelf up until yesterday afternoon’s packing frenzy. Luckily a cross-town move doesn’t demand demolishing your entire pantry & refrigerator stock, but slimming down doesn’t hurt. With heavy lifting in mind, I decided to cook exclusively from the freezer, pantry or fridge all week. So, while still minimally armed I made this effortless ravioli.

Since concocting this recipe I'm made this dinner no less than three times. It could quite possibly be the perfect fall dinner. The colors are beautiful, the textures are varied, the majority of the ingredients are pantry staples, the sweet/salty play between dried fruit and pancetta is deeply satisfying, & best of all, it only takes a few minutes to make. Like I said, perfect fall meal.

Toasted Walnut, Cranberry, Date & Pancetta Ravioli, serves 2-3
1 package prepared ravioli of choice, spinach, mushroom & cheese all work well*
1/4 c. toasted walnuts
1/4 c. dried cranberries
1/4 c. pitted dates
3 - 4 slices pancetta, sliced thinly
2 tbsp. goat cheese, crumbled
1 tsp. chives, minced
2 small cloves garlic, minced
2 tbsp. olive oil
salt to taste
pepper to taste

Bring water to boil and prepare the ravioli according to package directions (about 5 minutes). Meanwhile, saute the garlic until fragrant in half of the olive oil and a pinch of salt (about 2 minutes). Toss in the cranberries, dates and pancetta.

When the ravioli is done, drain it and add it to the cranberries, dates & and pancetta. Add the goat cheese, walnuts and chives. Drizzle with the remaining olive oil, salt & and pepper. Eat up!

Kitchen to table time: 15 minutes

*As a rule of thumb I usually serve about 6 raviolis per person.
**This recipe was recently featured in The Kitchn's Week Night Meal Contest. Check it out here!

Fall Travels

I've been in Washington DC frantically installing Ray's show, bar hopping, hanging out with the boys & generally enjoying life this past week. The opening went off without a hitch but prepping for an entire show proved to be a bit more time consuming than either of us anticipated. We knew it would take a bit of time but not all of it. Despite our packed schedule we managed to squeeze in house-made noodles in Chinatown & a late lunch at the incomparable Hank's Oyster Bar.


Oysters can certainly be had on the Gold Coast, but nothing can beat a good Atlantic half-shell. Buttery potato rolls, crisp crab cakes & killer Bloody Marys with pals always wipe away the tension of a frantic week. The beautiful late summer afternoon didn't hurt either.

Now that we've gotten the show up & classes are back in full swing all we have left on our overloaded fall schedule is a cross town move. So, if I make it though this week alive, posting should resume as usual. Stick with me readers!