cooking – Page 5 – The High Heeled C*ntessa

Avoiding Taxes, Beets, and The Best Vodka Sauce You’ll Ever Have

Here I am, yet again…. avoiding my taxes like the bubonic plague…. 😀 After I write this blog post, I’m really going to try to make myself finish them – no matter how devastating the outcome. Time to face reality….

I had a most relaxing day yesterday, as one is wont to do on a Sunday. I found a new wine bar that’s so amazing – they have way better pricing than most wine bars do ($9 – $13 a glass as opposed to the typical $13 – $18), a great tasting menu (I had a cheese plate), and the bar was super cozy with a real stone fireplace, which I was lucky enough to sit right in front of. Major score on my part. The place is called Black Mountain Wine House, and despite being about a 15 minute drive from my apartment, was totally worth it. If you live in Brooklyn, I highly suggest.

The fireplace in the wine bar was super hot and cozy and made me reflect on Panther Room (the side room of Output, which closed forever a couple of months ago). I used to love going to Panther room on a Sunday night when I had Monday off and getting all kinds of funked up and then sitting in front of their fireplace… it was so perfect in the winter. I will always hold a special place in my heart for Panther Room and all the good times I had there… I digress….

So nostalgic right now… ❤ (sigh)

Moving on. I have recently become obsessed with beets. I really love foods with earthy (aka ‘dirt’) flavors, hence my love of anything with truffles, mushrooms, super rank cheeses, and BEETS. Lately, I’ve been cooking them once every couple of weeks. They pair so well with goat cheese, and also sour cream and dill – you can use them in a hearty winter salad, or as a main in a thick-ass borscht.

This weekend, I prepared beets for a salad with (you guessed it) GOAT CHEESE. A match made in heaven – right up there with peanut butter and jelly. I know… I get it – beets aren’t everyone’s cup of tea. But this recipe is simple, healthy, and could honestly be made into a main meal if you want to add some hot lentils or quinoa to make the salad a main dish!

C8DF4E57-3D5E-464C-9358-37BC1E36D888 — Beets aren’t just tasty – they’re packed with nutrients and such a pretty color – just be careful and don’t wear white while cooking them!

When you buy fresh beets, you’ll want to first trim off the beet greens (the leafy stems) as well as any root portion growing out the end of the beet. Next, while they’re raw, use a vegetable peeler and peel the beet all the way around. Give the beets a final rinse in cold water just to make sure any dirt is rinsed away (they are a root vegetable, after all). In order to ensure the beets cook faster and evenly (since a bunch of beets usually includes beets of differentiating sizes), quarter or cut them in half depending on their size.

The peeled, cleaned, and still raw beets… yes, the vodka you see is for the vodka sauce I also made that day.. and yes, it is 50 Cent’s brand… I love me some 50 cent (Candy Shop, anyone?)

Quel Couleur! Boil the beets until you can easily penetrate (hahaha… penetrate …) them with a fork. Usually about 25 minutes.

Boil the beets in some salted water for about 20-25 minutes, at a rolling boil. Stab them with the tines of a fork to make sure they’re cooked through before removing from heat.

Baby spinach or baby kale pairs best with beets….beets are definitely not a good mix with romaine or iceburg lettuce (and lord knows I really actually prefer romaine to spinach or kale …). Then of course, the goat cheese is essential – any time you add cheese, nuts, beans or any sort of protein to a salad it becomes more than a salad… it becomes worthy of meal status… this is great if you’re trying to be healthy but also want to feel full.

I also threw in some pine nuts, which really complimented the beets, goat cheese and spinach. Cherry/grape tomatoes go well with just about anything (apart from blue cheese… the acids from the blue cheese and tomatoes do NOT mix… take my word), so I threw some of those in, and then drizzled with olive oil, balsamic vinegar reduction, and sprinkled with freshly ground salt and pepper.

In the past, I have found thinly-sliced, green apples really pair well with beets and goat cheese, as well as walnuts – but this is more of a summer salad to me. As I previously mentioned, you can very well make this salad into a meal by adding some cooked lentils or quinoa.

Now for the main attraction:

DC7D8958-4D5C-4C42-82A1-8BCF74ED6FFE — Turkey meatballs in homemade vodka sauce… you can also use beef/pork or lentil (vegetarian) meatballs… I am going to make the lentil ballz later this week and will post a recipe for them then…it’s been too long since I’ve made them (really time consuming, but worth the effort if you don’t eat meat!)

The vodka sauce – yet another example of bastardized Italian food. Vodka sauce is uniquely Italian-American… doesn’t exist in Italy, only in America. But if you’ve had it, you’ll know it’s fucking amazing:

INGREDIENTS (for the vodka sauce):

1 cup vodka (can be cheap vodka – the alcohol cooks out regardless)
1 large can crushed tomatoes (preferably San Marzano) (28 oz.)
1 tiny can tomato paste (6 oz.)
1/2 Spanish (yellow) onion, finely minced
4 cloves garlic, finely minced
3 Tbs. olive oil
2 Tbs. butter
1 cup finely grated Parmigiano Reggiano (aka Paremsan)
3/4 cup heavy cream
1 tsp. granulated sugar
1 tsp. crushed red pepper flakes
1 tsp. dried oregano flakes
1 tsp. dried basil flakes
Salt and pepper to taste
3 Tbs. finely chopped fresh parsley

DIRECTIONS (for the vodka sauce):

Heat the oil over low heat, and add in the minced onions – cook about 5 minutes, stirring occasionally, until onions are translucent and cooked through.
Add in the minced garlic AND the red pepper flakes. Cook another 2-3 minutes over low heat, stirring occasionally and being careful not to burn garlic.
Add in the can of crushed tomatoes, stir and increase the heat to medium.
Add in the vodka and continue to stir for another minute.
Add in the can of tomato paste, and stir thoroughly.

Add in all of the seasonings (basil, oregano, sugar, salt, pepper)
Taste test the sauce to see if it needs more seasoning… add as necessary
Add in the heavy cream and reduce to low heat. Sauce should be a nice orange color after adding the cream
Add in the grated Parmesan cheese AND the chopped parsley, and stir until incorporated
Add in the butter (this can be optional – it gives the sauce an extra richness)

This sauce is perfect to serve as is with the pasta of your choice after completing the above steps.

If you want to make a heartier meal, go ahead and make the ballz too. In this case, I used turkey meat (recipe for vegetarian ballz coming up this week…).

INGREDIENTS (for Ballz):

One package (1.3 lbs) turkey meat (93% lean, 7% fat)
1 large egg
1 cup panko bread crumbs
1/2 cup finely grated Pecorino Romano or Parmesano
1 tsp. onion powder
1 tsp. granulated garlic
1 tsp. dried basil
1 tsp. dried oregano
1 and 1/2 tsp. salt
1 tsp. black pepper
2 Tbs. mayonnaise
2 Tbs. chopped parsley
Dash of worcestershire sauce
*** more bread crumbs if too soft when you attempt to roll into ball

DIRECTIONS (for Ballz):

Add all ingredients listed above together in a large bowl, and mix thoroughly with your hands (yes, your hands… don’t be a pu$$y – a spoon isn’t gonna work)
Turn the pasta sauce to a medium heat – you’re going to cook the ballz directly in the sauce this time! (it keeps them so tender and moist)
Once all ingredients are mixed together, grab a chunk of the mixture at a time and roll into a small ball (or large, if that’s how you likey…. 😉 )
Drop the ballz as you make them into the hot vodka sauce
Keep making and dropping ballz into saucepan until you’ve used up all of the meat mixture
Stir EVER SO GENTLY with a wooden spoon or rubber spatula, so as not to fuck your ballz up and massacre them (gently rotate them around the hot saucepan)
Cook on low-medium heat for 15-20 minutes
Serve finished ballz and sauce over pasta or polenta (or if you’re on a “diet,” without either)

Yeah… definitely not doing my taxes now. Oh well. I should just pull an Anthony Bourdain and not file my taxes for years … except unlike Anthony Bourdain (God rest his soul), I will never get rich and be able to pay them off in a major lump sum someday after neglecting them for 10 years running.

Hangry and Sleep Deprived

What a day… I can’t even begin to get into it, or I’ll never stop. Let’s just say – I’m over it…. over everything … on every possible level you can imagine.

I’m currently listing to Dolly Parton, which is another level of disgusting in itself, considering that I hate country music and recently learned that Dolly doesn’t even call or consider herself a feminist. I won’t go into that either. I’m not sure why some women think the label ‘feminist’ is a bad thing, especially in the year 2019. It simply means a person (man, woman, etc.) who wants equal rights for both men and women (and everyone in between). I guess the people who consider it a dirty term have never taken a women’s studies class in their life, and therefore associate the label with a “feminazi,” or a man-hating, non-armpit-shaving, bra-burning, lesbian straight out of 1968 (**not that that would be a bad thing to be, even if you were that person I just described…). I’m just saying – calling yourself a feminist doesn’t mean you hate men or that you shun makeup and heels in favor of cargo shorts and trips to Home Depot. It means you want equal pay, rights, and equal opportunities for all – regardless of sex, gender, or sexual orientation. I guess in Dolly’s case, even though she has a large gay fan-base, she also has to cater to her equally-as-large, republican, pro-Trump fan base too… sad.

Dolly – you really disappointed me on top of everything else that disappointed me today…

201606-omag-dolly-parton-miss-mona-450x450

I had the shittiest dinner after the shittiest day – it was only fitting. I was so pissed off by the time I arrived home at 9pm, I had no appetite. I kind of love when that happens, but naturally I had to go and ruin it by drinking a glass of wine and it spurred my appetite into action. If I never drank alcohol, I’m pretty sure I would never be hungry. But, given my lifestyle, quitting wine isn’t really an option, unless I can take up MMA fighting or get a prescription for Klonopin…

881817FC-4EAA-4EEE-B3A1-D3B3583AD0D8 — If the outside matched the inside – this would be my attitude all day everyday… instead I’m relegated to Hillary Clinton-esque slacks and button ups and playing nice.

When I finally got home, ravaged and miserable, I fed my poor little catty, who should have even three hours prior to my arrival time, and then took a bath with a generous glass of Malbec. I proceeded to electrocute my face with the NuFace, since I have been so exhausted these past few mornings that I’ve neglected to do so. When I came out of the bath, I could smell my neighbor’s cooking – and tonight it smelled like fried artichoke hearts and stuffed mushroom poppers. Suddenly, I was salivating. Instead of eating pasta at 11pm, I decided to be healthy and make a salad to satiate my unrelenting hunger:

I guess everything is sad today – because this is one of the saddest salads I’ve ever tried to make into a meal. No cheese, nuts, olives, avocados, or any sort of protein or healthy fat. The salad is mostly purple cabbage. At least the dressing is homemade and delicious – that’s the only thing this salad has going for it. Kind of like the only thing I have going for me is my cute cat.

It doesn’t really help that I also only average about 6 hours of sleep a night or less. The only time it seems like I get enough sleep is on the weekends (and only sometimes), when I can go to bed at 10pm and sleep until 9am. This happens maybe once a month now, since even weekends seem to be full of obligations and plans. I feel like I’m so haggard when I don’t sleep – I seriously feel I have aged about 6 years in the past 2.5 years given my lack of sleep.

Anyhow, enough about me and my anger and sleep deprivation. Yesterday, I made a delightful pasta with a creamy sauce made of pureed zucchini. I’m too fucking tired to write the recipe, but I’ll update tomorrow if I don’t work another 12 hour day…. JK, I’ll write it now… what’s another 20 minutes off my sleep time?

The finished product: Penne with pureed zucchini sauce and cherry tomatoes

INGREDIENTS:

Box of penne, rigatoni, or fussili
4 Tbs. Olive Oil
2 Tbs. butter
1/2 cup finely grated Parmesan cheese (plus more to sprinkle on top)
1/2 chicken stock
1/4 cup heavy cream
4 small, green zucchinis, chopped up into small chunks
1/2 medium yellow onion, finely minced
6 cloves of garlic, finely minced
1 small carton of cherry or grape tomatoes, cut into halves
salt and pepper to taste
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. cayenne pepper
Fresh basil to garnish

DIRECTIONS:

In a large saucepan, heat the olive oil (2 Tbs.) and butter over low heat
Add in the minced onion and cook for 5 minutes over low heat, until the onions are translucent and soft
Add in the minced garlic (about 4 cloves worth) and cook for another 3 minutes (as usual, be careful not to burn the garlic!)
Add in the chopped zucchini and cook over medium heat, stirring frequently
Continue to stir and cook until the zucchini is soft and fully cooked (taste test to make sure)
Remove the zucchini from the the heat
Place a large pot of heavily salted water on high heat and bring to a boil for the pasta
While the pasta water comes to a boil, add the contents of the zucchini saucepan into a blender
Add in about 1/2 cup chicken stock
Blend over high speed until mixture is thick and saucy – there shouldn’t be any large chunks

After adding the cooked zucchini, onion and garlic mixture to the blender, add 1/2 cup chicken stock blend on high until sauce is thick and blended fully

Return the mixture to the saucepan and turn to low heat
Add the pasta into the pot of boiling water and cook according to time on box
Add in the cream, salt, pepper, cayenne, dried basil and dried oregano as well as the Parmesan cheese and stir until all ingredients have combined into thick sauce
Add additional seasoning as necessary, depending on your tastes
Once pasta is done cooking, drain the water, and add the pasta into the sauce (or add the sauce into the pasta pot – whichever is more accommodating)
In a clean sauce pan, add in 2 Tbs. of olive oil over low heat
Add in another 2 cloves of minced garlic and cook for about 2 minutes
Add in the cherry tomatoes, season with a bit more salt and pepper and cook over low-medium heat for about 6 minutes

After adding the zucchini sauce to the cooked pasta, use a clean plan to saute the remaining cloves of garlic with some cherry or grape tomatoes in olive oil/butter

Add the tomatoes to the rest of the pasta/sauce once cooked through
Top with additional sprinkle of Parmesan cheese and fresh basil leaves

I wish I had a shot of adrenaline that would be dispensed into my arm when my alarm went off tomorrow morning. But sadly the best I could muster was setting up my coffee machine so all I have to do is hit a single button. Looks like 5 hours of sleep for me tonight…. cheers.

After-Birthday Blues and Garbage Take Out Food

I need to find a way to wake up like this every morning – waking up in ugly NYC and having to ride the MTA after drinking my cup of coffee in 2 minutes flat just isn’t cutting it

My birthday has once again come and gone, but the celebration isn’t over yet kids. I plan on going ballz to the wall this weekend come hell or high water. This past weekend was just the calm before the storm. I spent a relaxing 24 hours (… yeah, you heard me; 24 hours) in a cabin in the woods with my boyfriend and cat. It was perfect, despite being about 48 hours too short. The hot tub, the solitude, and the snow that fell Sunday night was perfect – I finally got some snow, on my birthday no less 🙂 I couldn’t have asked for a more perfect night in.

Finally some fresh snow! There is nothing better than sitting in a hot tub while snow flakes fall all around you

Mr. Peeper also enjoyed getting the f*ck out of NYC and getting some fresh, country air

The house came equipped with a grill and some sort of outdoor fire pit decorative thing, which miraculously kept burning even throughout the snowfall. We did groceries at the local Shop Rite grocery store, and they had a surprisingly good seafood section – the scallops were way better than the ones I get at my local ratchet market here in Brooklyn, and the fish was also excellent on the grill:

The pasta I made was incredibly simple (recipe to follow), but amazingly delicious. Don’t mind the ugly-ass plates… not my aesthetic. The pasta also looks monochromatic as f*ck because I forgot to buy fresh parsley at the grocery store

Grilled haddock kept simple with salt, pepper, lemon, and a drizzle of olive oil

Fresh beet and goat cheese salad… my favorite! The fresh beets make all the difference, although it is time consuming to clean, peel and boil them – they take about 35 minutes to cook through when boiling.

It truly sucks to be back in the city and back to work after such a short respite. I think I need at least a full week off to feel fully refreshed, and even that will be cutting it short (I think I am just not suited to working a 9-5, Monday thru Friday corporate job, if I’m to be completely honest…). I went to sleep at like 9:30pm last night watching At Eternity’s Gate (the new-ish Willem Dafoe movie wherein he plays van Gogh), but I still woke up absolutely exhausted and in need of at least 3 more hours of sleep this morning. I hate falling asleep before 11pm because I feel like I am wasting precious non-work hours. I am also upset that I missed the end of the movie, since it was right up my ally and I was really enjoying it. Willem Dafoe and van Gogh – two of my favorites… what’s not to love?! I will finish it tonight, if the rental is still available.

Tomorrow is already Wednesday, but the weekend feels so very far away. I guess you’ll have that when you live for the weekends. Last night upon returning to NYC, I was just too tired to do groceries and cook, so I ordered an eggplant parm hero and fries. What a way to start the week and celebrate a birthday. Anyhow, here is the recipe for the scallop pasta pictured above!

INGREDIENTS:

1 lb. of wild-caught sea scallops (fresh or frozen is fine)
2 lemons
4 TBS. (1/2 stick) butter
1/4 cup olive oil
4 cloves fresh, finely minced garlic
2 TBS. finely chopped, fresh parsley (plus more to garnish… which I failed to do as seen above)
1 tsp. dried oregano
1 tsp. dried basil
Salt and pepper to taste
1 box of linguine (or fettuccine, or spaghetti…)

DIRECTIONS:

Put a large pot of heavily-salted water on high heat (for the pasta) to bring to a boil, while you prepare the scallops.
In a large saucepan, melt the butter and about 2 TBS. of the olive oil together, over low heat.
Add in the minced garlic and cook over low heat for about 2 minutes, being careful not to burn.
Add in the scallops and raise the heat to medium.
Cook the scallops for about 3 minutes on each side – I suggest flipping each scallop only once.
After the scallops are cooked through (I suggest taking one out and cutting in half to try), add in the salt, pepper, dried oregano and dried basil and squeeze in the juice from one lemon.
Once the pasta water has come to a rolling boil, add in the box of pasta and cook until al dente.
Drain the pasta and add into the saucepan with the scallops.
Add in the rest of the olive oil, along with the freshly chopped parsley, more pepper, and the juice of the second lemon and stir/toss together all ingredients.
Add a garnish of fresh parsley to serve.

#basicbitch

The Ultimate Sacrilege – My Week in Bastardized Food

It’s been quite a week, and it’s only Tuesday. Once again, I overindulged in a bit too much vino this weekend and thus have sworn off even a glass of wine with dinner this week (unheard of, I know…) in order to look super-svelte for my birthday next week. As a testament to just how much I overindulged, I left my purse at my friend’s house on Friday night – like who the f*ck leaves behind their entire purse? We did however make an amazing fondue though… so I guess it was worth it.

The next day, in an Uber back to my friend’s house to retrieve my purse, the car I was in got into an accident with a motorcycle. I decided to take an Uber pool, and when the car pulled over in Bushwick to let out the backseat passenger, she opened her door to the right side of the street and into an on-coming motorcyclist who was stupidly passing on the right. He slammed head-on into the back door of the vehicle with his motorcycle, which than fell over onto two parked cars. Lovely. Thankfully no one was hurt, however, the passenger who opened her door peaced-out to wherever she was going, and I had to stay and wait for the cops since I was a witness. The motorcyclist was also making me nervous as he kept screaming obscenities at the poor driver, even though it wasn’t the driver’s fault – it was his. He said terrible things like “go back to your country” and “you don’t even speak English – stop talking to me.” The driver was super apologetic and thankful that I waited around for the police with him and gave them the correct version of the story. I assured the driver it wasn’t a problem and I was happy I could help him out – it did add another hour and a half onto what should have been a 15 minute trip one way, but whatever. It’s amazing no one was injured, and I can’t complain because the driver was nice enough to give me a ride the rest of the way to my friend’s after the cops left, off the clock.

Saturday night, I had another friend over for shrimp tacos – I was feeling very inspired by an amazing taco dip my cousin made at his super bowl party: sour cream and cream cheese mixed with a packet of taco seasoning, layered with shredded lettuce, chopped tomatoes, and chopped avocado. I topped it off with some home made guacamole and about a bottle of wine …. kill me.

Sunday morning, after a second night of indulgence, I decided to make pasta e fagioli (pasta and bean stew), which I have been meaning to make for the last two weeks… it was pretty tasty and enough to feed an army, as per usual.

I’m still not sure what I am doing for my bday – it’s up in the air between going away for a night or going out and partying here in NYC. Either way, I hope this cold I’m coming down with doesn’t stick around. I am starting to feel like shit ….

Tonight’s dinner – tagliatelle with salmon and spinach in a cream sauce (this is the ultimate sacrilege for Italians – combining fish or seafood with heavy cream and Parmesano). It was delightful and got the seal of approval from the Italian boyfriend

Tonight I made the scrumptious pasta pictured above – I wouldn’t consider it an Italian dish by any means, but it was f*cking delicious. I am feeling too lazy to write out the recipe… but I’ll do it for you anyhow, because I love you.

TAGLIATELLE CON SALMONE E SPINACI

INGREDIENTS:

1 large fillet of fresh Salmon, de-boned, de-skinned, and cut or torn into small pieces
1 ripe lemon (you’ll use both the juice, and the zest (aka the grated skin))
1 package fresh spinach (**do NOT use frozen)
1/2 stick butter
2 Tbs. olive oil
1 pint heavy cream
4 cloves of garlic (minced finely)
3/4 cup freshly grated parmesano
1 package of tagliatelle egg noodles (if you can’t find tagliatelle, another egg noodle will do – but regular pasta is too heavy for this dish)
1/2 tsp. ground (or freshly grated) nutmeg
salt and pepper to taste

DIRECTIONS:

1. Skin and de-bone the salmon fillet, tear or cut the salmon into small, bite-size pieces and set aside.

2. In a large saucepan, heat the olive oil and butter together over low heat.

3. Mince the garlic and add into sauce pan, stirring over low heat (as always – do NOT burn the garlic!).

4. Add in the entire bag or package of fresh spinach and stir, coating with melted butter and oil.

5. Add in the heavy cream and stir over low heat until spinach is completely wilted.

6. Meanwhile, bring a large pot of heavily salted water to a boil (for the pasta).

7. Add the nutmeg, salt and pepper, as well as the grated Parmesan cheese to the spinach/cream sauce mixture and stir until mixed.

8. Add in the salmon and reduce to lowest heat (the salmon wont take much to cook through) – remove from heat once salmon has cooked through.

9. Once the pot of water has come to a boil, follow pasta instructions and cook tagliatelle to al dente texture.

10. Drain pasta and add back to large pot; squeeze the juice from 1/2 of the lemon and grate in about 2 tsp. worth of zest from the lemon’s skin into the pasta and stir.

11. Finally, you will combine the contents of the saucepan (cream sauce containing the salmon and spinach) into the pasta and stir together:

57171184815__6862889B-2869-4D7C-BF91-8A9DEFF35424 — Serve hot and with a garnish of a bit more lemon zest on top, if desired

This is definitely a meal that will please anyone – despite being made with heavy cream, the fact that it is made with fish and also that the pasta is an egg-noodle helps keep it from being too heavy – in fact it tastes rather light.

Now that it’s back to being freezing cold and snowy/slushy outside, I am really craving some quality soups again (when am I not craving soup – let’s be honest). I wanted to cook homemade tomato soup and grilled cheese tonight – a classic, childhood ‘feel-good’ meal. Maybe tomorrow night. I may even go all in and bake my own bread if I don’t have to work late. I also have some dried split peas I’m itching to make into soup… nothing beats a good split pea soup!

Bolognese and Home

Currently stress eating Bugles and dreading going back to NYC tomorrow after a lovely three days at home (lovely, minus my work inbox blowing up all day…the beauty of work email on your personal phone 🙂 LOVES IT).

I feel creatively repressed and personally stifled just thinking about going back to the office on Wednesday. Hence, the Bugle binge. It was so nice to be out of NYC for a few days, away from the crazies on the subway, the scents of the sewers and trash-strewn sidewalks, dealing with the MTA’s bullshit, the commute into and out of work, and of course, work itself. It’s so nice to wake up and be able to drink my coffee at a leisurely pace while watching daytime TV as opposed to swigging it down while simultaneously applying mascara. The pleasure to be had in taking a long walk while the sun is still up in the sky, or to be able cook or bake at 2pm is insurmountable. It’s so nice to have control over my own daytime schedule and not spend 10 hours a day split between commuting and sitting at a desk. I guess it’s time to become a stay-at-home cat mom, or a SAHCM. I must find a way to make this happen… even if means selling my soul to the devil (oh wait, I already did… JK).

I was able to spend some quality time with my brother and his girlfriend on Saturday, as well as with my parents. I also had a chance to hang out with my cousin at the Super Bowl party he hosted, and took a long walk with my other cousin (his mom) earlier that day. And then of course, there was the quality time spent with the family pets, which is the reason I came home in the first place – to watch them while my parents were away. I got in a couple of long walks with and without the dog, and ate a lot of deliciously unhealthy food – some of which I graciously shared with Ceely (the dog), as she came with me to the Super Bowl party with me.

Saturday night, after grocery shopping with my mom, I decided to make rigatoni Bolognese for my parents – they loved it!!! Such a great dish for the winter (even though the last couple of days were unseasonably warm).

Here is the recipe:

INGREDIENTS:

1 lb. of high-quality beef ( you can substitute in cooked brown lentils if you’re a vegetarian, or ground turkey if you prefer a healthier meat)
1/2 cup pancetta (OPTIONAL – I did not add this time, but I have in the past and it elevates to another level)
1 box pasta of your choice (rigatoni, spaghetti, penne, linguini all work great)
1/3 cup olive oil (enough to coat the bottom of a large sauce-pan)
2 large carrots, finely chopped
2 stalks of celery, finely chopped
1/2 of a white or yellow onion, finely chopped
4 cloves of garlic, finely chopped
1 cup dry, white wine (Pinot Grigio works well!)
1 cup freshly shaved Parmesan (plus more to sprinkle over finished pasta)
1 large can of San Marzano crushed tomatoes
1 small can of tomato paste
fresh parsley
1/2 cup heavy cream
1 Tbs. dried basil
1 Tbs. dried oregano
1 tsp. red pepper flakes
1 tsp. granulated sugar
1 tsp. granulated garlic
Salt and pepper (add to desired taste)

DIRECTIONS:

Start by heating the olive oil in a large sauce pan over a low-medium heat
Add in onions and cook until a yellow-y translucent color (about 6 minutes), stirring occasionally
Add in carrots and celery and continue to cook over low-medium heat, stirring occasionally for another 5 min.
Add in garlic and continue to cook and stir, being careful not to burn garlic
Add in the meat (or cooked lentils) and cook for a couple of minutes over low-medium heat. If you’re cooking ground meat, break it up using the spoon or spatula (should not be left in large chunks)

Add in the white wine and simmer for about 3 minutes
Add in the can of crushed tomatoes along with the granulated garlic, sugar, salt, pepper, dried basil and oregano, and crushed red pepper; stir together and reduce to low heat
Add in the small can of tomato paste and stir in thoroughly; continue to stir and cook over a low heat.
After cooking over low heat for another 10 minutes or so, add in the heavy cream and stir
Add in the Parmesan cheese and continue to stir and cook, making sure cheese is incorporated into the sauce

Add in the fresh chopped parsley and stir
I advise taste-testing as you go along (make sure meat is cooked through before taste testing!), to ensure the sauce has a good balance – feel free to add more salt, pepper, pepper flakes, oregano/basil, or sugar if needed
Let the sauce continue to simmer over minimum heat and boil a large pot of heavily salted water for the pasta
Cook pasta according to cook time advised on packaging; once pasta is cooked to al dente, drain and either add to sauce pan, if large enough, or back to pot and then add the Bolognese sauce into the pot of pasta – stir well
Serve in bowls with freshly grated Parmesan over-top and a garnish of fresh parsley or fresh basil!
Voila! A hit every single time

I cannot wait to be reunited with my cat tomorrow – I am going to take him out in his stroller since it is going to be about 60 degrees. I hope that the rest of this week goes smoothly and work isn’t too insane, like it was last week. It will be nice to get back to the city tomorrow and be able to organize myself, clean the apartment, and make a nice meal before going back to work on Wednesday… I’m already thinking about what I can cook. That’s how much I love cooking – I dream of what I will make in advance :p

Polpette

What are polpette you ask? They’re basically a croquette – a fried meatball, wherein the meat is mixed with mashed potatoes, bread crumbs, and a bunch of seasonings and/or cheese. Oftentimes, they are stuffed with cheese, so that when you bit into it warm, it oozes out of the center. In a word, they are delicious.

Polpette are the authentic, Italian version of the bastardized Italian-American meatball. The ‘meatball’ as we know it here in the U.S., is the result of Italian immigrants making use of the abundance of meat that was readily available in every butcher shop or grocery when they moved from the homeland to New York/Brooklyn, etc.. If anyone enjoys food documentaries or cooking shows as much as I do, I highly recommend “Food on the Go.” It’s a documentary that is currently available on Netflix and is all about the evolution of Italian food into American-Italian food as we know it today! It was really informative and made me hungry for pasta, calamari, and meatballs.

The finished product: I used turkey and mashed potatoes to make these polpette, which I stuffed with mozzarella (recipe is below) – they can be served with a side of marinara or not… they’re equally delicious either way

Polpette, since they are prepared like a croquette, can be comprised of a variety of ingredients – anything from fish, veal, mortadella, or even squid. What really distinguished this ball, is the fact that it combines mashed potatoes with the protein and is fried. They originated in ancient Roman times, and today they are served as appetizers, snacks or bar food all over Italy, however, they are especially popular in Venice where you might take them as cicchetti, with a glass of afternoon wine. My favorite activity in Venice is probably sampling the variety of cicchetti each bar has to offer while drinking far too much red wine… and it’s so cheap compared to the U.S…. you don’t have to worry about breaking the bank.

Venice – I snapped this pic crossing a bridge on the way to one of my (three) favorite cicchetti bars

View from a little cicchetti bar we randomly stumbled upon while shopping… it was a Monday or Tuesday afternoon so the street was empty… nothing better than a leisurely glass of vino at 2pm when everyone else is working

To make the best possible polpette or meatballs, you should hypothetically use a combination of ground beef, ground pork, and/or veal. I don’t support the veal industry because it’s totally fucked up, and I also don’t like buying ground pork anymore because it’s impossible to find organic and ethical pig meat (unless it comes from a super small farming operation, industrial pig farms are not OK). I used turkey instead (I’m sure it was still abused, but at least it claimed itself to be cage-free, hormone free, antibiotic free, etc…). It’s pretty tasty and stays moist when combined with the milk-soaked bread crumbs and eggs.

INGREDIENTS:

2 Idaho potatoes (these will be peeled, cut, boiled, and mashed)
1-1.5 lbs. meat of your choice (turkey, or any combination of beef, pork, or veal if you’re a real sadist)
1/2 cup milk
2 slices of white bread, or baguette, or any white-ish bread you have
2 eggs
2 cups seasoned bread crumbs
1 cup finely grated Parmesan or pecorino cheese
2 Tbs. freshly chopped parsley
1 ball fresh mozzarella, cut into cubes
Salt (add to desired taste)
Pepper (add to desired taste)
Granulated garlic ( ” ” )
Dried Basil ( ” ” )
Onion Powder ( ” ” )
Dried oregano ( ” ” )
Olive oil or canola oil for frying

DIRECTIONS:

Use the potatoes to make mashed potatoes (peel, cut into large chunks, and boil in salted water until penetrable with the tines of a fork… usually 15-20 min)
You can go ahead and season the potatoes as you normally would with mashed potatoes – a generous cube of butter, salt, granulated garlic and pepper

The key to really good mashed potatoes, is leaving some of the potato water you boiled them in in the pot… not enough to make them watery though

Set potatoes aside in a large bowl – the bowl needs to be big enough for the meat to be mixed in, along with all of the other seasonings.
While the potatoes cool, chop up the parsley, which you will be adding into the mix.
Chop up the mozzarella into small cubes and set aside – you will use this to stuff the polpette when the time comes:

Next, in a separate bowl, crumble/rip up the two pieces of white bread and pour the milk over them – there should be enough liquid that it is all absorbed and all the crumbs are saturated

White bread breadcrumbs soaking in milk ^^^ this helps keep the ballz extra moist 😉

Now it’s time to combine all of the ingredients – add the meat, eggs, seasonings, milk-soaked bread crumbs, grated cheese, and fresh parsley to the big bowl holding the mashed potatoes
Set aside 1 cup of bread crumbs – you will roll the balls in this reserve before frying
Add 1 cup of the breadcrumbs to the mixture and dig in! You have to use your hands – it’s impossible to do it right with a spoon. Make sure everything is thoroughly mixed – especially the eggs and breadcrumbs.
Heat up the oil in a large sauce pan/frying pan over low-medium heat – you should use enough oil that bottom of the pan is covered.
Now for the really fun part – making the ballz! Grab a small handful of the meat mixture and form it into a thick patty on your palm

The “patty” with the mozzarella in the center – next you’ll shape the meat over the mozzarella as if you’re making something with playdough

Before rolling the patty into a ball, place a cube of mozzarella in the center.
Form the meat around the cheese center, and roll into a ball
Roll the polpette in a light layer of breadcrumbs before placing in the frying pan
You can make all of the balls and set on a plate so that they’re ready to go at the same time into the frying pan, although it is unlikely that they will all fit at the same time, so you’ll probably have to do two or three batches.
Heat the over to 350 degrees and get a large baking sheet or casserole dish ready to place the fried balls in (I finish them in the oven to ensure they’re thoroughly cooked and not overly browned)
Fry the polpette over low-medium heat in the saucepan, turning with a spoon or fork to ensure all sides are evenly browned.
As they are browned on each side, remove from saucepan and place on baking sheet/casserole dish

Before going into the oven to finish cooking – notice how they’re browned on all sides… I like to sprinkle a little more chopped parsley on them for extra flavor and aesthetics

The polpette will only need about 15 minutes in the oven before they’re fully cooked through and ready to serve! These are great to re-heat the next day as well (or the next or the next… they can also be frozen)!

What a week it’s been… I can’t wait to be home-home (aka my parent’s house) for some quality R&R. Work was insane this week, and the cold made it impossible to get any walking done. I will miss my cat immensely while I’m gone – I’m riding home dirty on the Greyhound bus instead of the train, so he unfortunately has to stay here all weekend (they only allow pets on MetroNorth and NJTransit). He loves being at my parent’s house 😦 … poor thing 😦

Peep’s new cat tree – this is basically the face I made every time my phone rang at work today…

I am also looking forward to my hair appointment tomorrow to get some red low-lights added in. My hair has been going white, probably from stress. I’m not old enough for white hair yet… fuck that shit. I’ll just enhance my natural color and tell the hairdresser to concentrate the color near the front of my face where the whites are coming in hot and heavy.

Chicken Cordon Bleu and Sub-Zero Temps

Dude, it is SO F*CKING COLD…. and I am one of the few people who actually LIKES COLD!!!! It is not as cold in NYC as it is in the Mid-West right now, so I really shouldn’t be complaining. I also have a roof over my head, warm clothes, and food and wine to keep me warm and fed, so I should consider myself fortunate. I do wish I had a fireplace though, and maybe the option to call out of work tomorrow. Also, I wish I had a hot tub, some Manitobah Mukluks, and a snow suit, but I digress (next year, Santa…… 😉 )

I can’t stop dwelling on feral cats and stray dogs right now. I don’t think there are really that many stray dogs in NYC (it’s not Greece after all…), but there are probably scumbags who tie their dogs outside… I hope no one is heartless or ignorant enough to do that in this weather. I hope that all of the poor cats living on the streets were able to find some sort of shelter or slightly warmer place to hide out until this cold passes through – it’s devastatingly brutal. I have more empathy towards animals than I do humans, and I always will. A human can at least ask for help if they need it, and even homeless people have resources available when the weather is this brutal. Animals can’t ask for help or just walk into a shelter for the night. I just wish I could save all the homeless cats and dogs from life on the streets. I used to do my part by fostering cats, but that didn’t work out so well after about a year with two ferals who hid under my bed and had diarrhea issues non-stop. And all of this was DESPITE me starving to death on my lowly server’s salary while spending all my hard earned cash on the most expensive cat food available… good times.

The cold would be so much more tolerable if it were also snowing right now. We had about five minutes of snow this afternoon and that was that. It’s the only snow NYC has gotten all winter, and next week the temperature is back up into the 50s. Will we ever get snow this year? At least I’m guaranteed to have some snow when I’m at my parent’s house this weekend. Why am I writing about weather? Because I’m a loser baby.

The only upside of the cold, or going out-on-the-town in the cold, is wearing my pimp furs… I have one in almost every color now… perfect for warehouse parties and after hours 😉

I made a delicious bean chili last night, but it didn’t photograph well and is frankly a bit boring to write about. Not much of creative / hands-on process goes into making chili. I did, however, make a delicious chicken cordon bleu this past Sunday night. Although that also photographed rather unfortunately. It tasted amazing though (yes, I had to go “sometimes-etarian” and at least try it…).

Not the comeliest plating, but it was moist, flavorful, and all around delicious. Served with baked potatoes and Brussels

INGREDIENTS (** recipe below will make 4 servings):

1 1/2 – 2 lbs. of boneless, skinless chicken breast (organic, free-range, antibiotic and hormone free… some Gwyneth Paltrow approved shit… preferably raised and killed by your own hand)
2 cups Panko bread crumbs
1 cup shredded gruyere cheese
4 pieces of thinly sliced prosciutto (cooked, thinly sliced ham will substitute if your local grocery doesn’t carry proscuitto)
1 cup flour (for rolling chicken in)
2 well-beaten eggs
Salt, pepper, granulated garlic to taste
Olive oil (to coat baking pan and also drizzle over chicken)
Plastic wrap

DIRECTIONS:

Preheat oven to 350 degrees
Set up your breading station: flour seasoned with salt and pepper (in a bowl), beaten eggs (in a bowl), and panko bread crumbs seasoned with granulated garlic, salt and pepper (also in a bowl)

This is the “breading station”: chicken rolls will first be rolled in flour, then egg, then the panko breadcrumbs before going into the baking pan (coated with olive oil) – season the flour and the panko bread crumbs with salt, pepper, and granulated garlic for maximum flavor

Place chicken in between two sheets of plastic wrap, one on the bottom and one on top, beat the chicken gently (LOL) with a meat hammer or a rolling pin

Next, you’re going to “fill” the chicken before rolling it up… place the prosciutto down first (one sheet per chicken cutlet) followed by the shredded gruyere

After the “prosciutto” (why do I hear Giada De Laurentiis voice saying this?) and gruyere are placed on the chicken, it is time to roll them up! Start on one end and roll it up like you would a piece of paper or sleeping bag… it should be rolled pretty tightly
Tightly wrap each finished roll in plastic wrap to help keep the shape and place in the fridge for 15 minutes

These are the pre-breaded chicken rolls, about to go into the fridge before taking a dip in the egg/breading

After you take the rolls out of the fridge, unwrap and bread one by one, placing the finished product into your baking pan (flour first, than into the egg, than rolled in the panko crumbs)
Drizzle the tops of the rolls with olive oil (this will help the breadcrumbs brown up nicely – you can also use little slices of butter on top in place of oil)

These are the stuffed and breaded chicken rolls, about to go into the oven

Bake for 30 minutes at 350 (since the chicken is pounded pretty thin, you shouldn’t need to bake much longer… maybe 35 minutes depending on how browned the breadcrumbs are looking)
To serve, cut the roll into slices so you can see that nice cross-section/swirl of ham and melted cheese; serve with a veggie or salad on the side!

I probably won’t be doing much cooking this weekend since I’m going to my parent’s to dog-sit/cat-sit the family pets. I will be doing some “meal prep” (ew…) tomorrow and Friday though, so that the fridge is full while I am away – otherwise a certain someone will eat pizza, burgers, and not a single goddamn vegetable all weekend.

I mean, who doesn’t love pizza? I almost finished off a whole one last Saturday… my new favorite pizza is from a place down the street called Chiara’s… so good

I’ll probably try to be somewhat healthy this weekend while I am at my parent’s house since my bday is fast approaching, and I will want to dress in some scandalous outfit if I go out to celebrate.

I’m sure the fridge at my parent’s house is already chock-full of my favorite foods waiting for me to devour them – that’s how they do, loading up the fridge and cupboards with my favorite things before I come home. I’ll end up sabotaging myself with a brick of pepper jack cheese from Pine Ridge and lobster mac and cheese from Wegman’s.

Oh well 🙂

Wine, Wine, and Cacio e Pepe

I was home ‘alone’ last week, and alternated between eating healthy and abstaining from wine on the nights I was actually all alone, to cooking gnocchi in cheese sauce or frying eggplant Parmesan and guzzling down the nectar of the gods in copious quantities on the nights I was with friends. There really is no in between for me…. abstinence or gluttony, all or nothing, feast or famine… give me life or give me death!

The random and “healthy” sh*t I eat when I’m alone and have no one to cook for ^ – I alternate between salads, blocks of tofu, homemade veggie soup, or weird shit I concoct using whatever I find in the cupboards. It brings me back to the days of almost starving to death while working as a waitress and having no money…good times. And yes, I take my meals in the bath tub sometimes….

Regarding my previous post on learning the art of driving stick-shift, I failed miserably at my mission and will be requiring a lot more practice. I thought I could handle jostling my boyfriend’s car around the local streets all week in accordance with NYC street-cleaning/parking regulations. However, I failed to even work up enough ballz to attempt to move the car, and had to enlist the help of my brother-in-law to move it into the parking garage. I thought I could handle it, but freaked out when I thought about accidentally flooring it with the clutch and gas, and hitting a car parked to the front or back, or stalling out in the middle of the street or intersection. I guess learning to master stick will be another goal for me in 2019.

We finally got some winter weather in NYC, although not the snow that was predicted earlier in the week – just bitter temperatures. My family (upstate) got around 18″ of the snow over the course of Saturday and Sunday. Naturally, after setting my sites on a weekend filled with glorious walks in the snow and an opportunity to camp out at home, the carpet was ripped out from under me, and temperatures were in the 40s. The weather channel predicted significant snowfall in NYC up until Friday, when the forecast suddenly called for rain. It rained all night on Saturday, and then by late Sunday night, temperatures plummeted to single-degrees.

I almost lost my favorite hat (pictured above ^^^) on Monday, when I had way too much fun at a friend’s birthday brunch party… (i.e. way too much to drink) and walked out into the 6 degree night without my hat to get into the Uber. Thankfully the restaurant had my hat when I called the next day… a true miracle. Only I would lose my warmest and most valuable hat on the coldest night of the year…. I am a mess. I guess this was karma for the fact that another friend and I accidentally took someone else’s hat by mistake on our Saturday night escapades… oopsie 😉

After my boyfriend finally returned home from Italy, I decided to make a nice pasta dish to celebrate: cacio e pepe. A classic Roman staple, this is a simple dish, using only a few ingredients, but perfect comfort food and maximum taste for a winter day.

INGREDIENTS:

1 box thick spaghetti (or bucatini, or linguini… whatever floats your boat)
Salt (to season boiling pasta water)
2 tsp freshly ground black Pepper
4 Tbs. Butter
4 Tbs. olive oil
1/2 cup freshly grated Pecorino Romano (more if desired)
1/2 cup freshly grated Parmesan (more if desired)

DIRECTIONS:

Heat large pot of well-salted water over high heat (bring to a boil); in the meantime;
Melt butter over low heat, in a LARGE saucepan
Add freshly ground black pepper to butter, and continue to cook over lowest possible heat…. do not burn the butter!
Once water is at a heavy boil, add in pasta and cook until al dente (pasta box should provide cook times for al dente and fully done)
Stir pasta occasionally to prevent it from clumping together,
Once pasta is al dente, turn off heat, and using a measuring cup or ladle, spoon about 1/3 cup of pasta water from pot and add into the saucepan with the butter and pepper
Set aside additional pasta water – you may need a bit more later…
Drain the pasta and add the drained pasta into the pan with the sauce continuing to cook over low heat and stirring continuously
Add in (or if you’re like me, grate in directly) the cheese…. it is important the cheese is distributed evenly or it will also clump
Keep stirring and cooking over low heat, until moisture is absorbed by pasta and cheese integrates into sauce
Stir in olive oil, add more cheese or water as necessary… the sauce should be rich and fairly thick but still viscous
Grate more cheese over pasta when serving!

Soup For the Soul – New Year’s Introspection and Borscht

Another year has come and gone, and we are back to the boring, dismal, no-holiday-having month that is January. I don’t mind winter – I honestly love winter, as long as there is snow and not the dreary, depressing rain that is falling today. Today’s nasty rain is especially devastating, since most of the pretty Christmas lights have been taken down and everyone has kicked their poor tree to the curb. If snow was falling, I don’t think the city would feel so drab right now. NYC currently feels like a hole I can’t escape from – but we’ll leave that topic for another day.

I’m obsessed with Christmas lights and Christmas trees… my aunt and uncle’s tree is always one of my faves because they use those old fashioned bubbler lights

I always get sad when both Christmas and NYE are over…. people return to their foul, sour-faced, pretentious city-dweller dispositions instead of the fake, cheerful ones they assume during the holidays – smiling and wishing everyone well with a smile on their face. Now it’s back to avoiding eye contact and looking miserable with a sour face on the subway. If I ruled the world, every day would be Christmas! I kid, I kid…

Me and my “son,” Mr. Peeper (aka Peeps). We both love Christmas, cheese, and rolling around on the shag carpet

Now that the holidays are officially over, it is time to start planning something to look forward to again and working towards my New Year’s goals (hence me sitting here working on this blog). I am trying to invest more time into writing again, whether it’s about food, short-stories, or just general, self-centered thoughts. The older I have become, the harder it is to find enough time in the day for all the things I not only have to do, but want to do. Work, and commuting to and from work, takes up such a large portion of each day, week, month, and year, that I now truly understand why it is important to love the work you do…. If I can’t make a full time living doing what I want to do at this point in my life, I can at least devote as much time as possible to work towards those goals.

Between work, general household upkeep, maintaining my cat, maintaining relationships, cooking/cleaning, errands, and self-care, it sometimes seems like one more chore to make myself sit in front of my computer at night and write. Although, once I do sit down and start writing, it is never a chore; quite the opposite. Writing is like cooking is for me – pleasurable, relaxing, and often times hard to put a cap on it once I start.

Since we are in the throes of winter (despite the lack of snow thanks to global warming), my next few blogs will focus on comfort food and soups. Honestly though, I’m not sure who I’m trying to kid… pretty much everything I cook seems to constitute as comfort food, given that it’s usually laden with cheese, wine soaked, or carb heavy. Comfort food and comfort soup is the way to go when the weather is cold.

I had never made borscht before, but I had a craving for beets (I’ve always love beets and I always will…) and also for a thick, pureed soup, so it was only natural that borscht was on the menu! Since one of my other New Year’s goals is to completely cut out meat from my diet, I made a vegetarian borscht using vegetable stock in place of beef stock, and obviously did not put any beef in the soup.

The finished product: Thick as hell, topped with a dollop of sour cream and fresh dill

INGREDIENTS:

4 fresh, large beets (or 5-6 smaller ones) (**beets should be cleaned, skinned/peeled, and cubed)
2 medium-sized carrots (chopped)
1/2 of a large white onion (finely chopped)
4 cloves of garlic (finely minced)
2 stalks of celery
1 large potato (Idaho or russet)
1 cup thinly chopped cabbage
2 bay leaves (dried are fine)
3 tablespoons of olive oil and/or butter
4 cups (one 32 oz. carton) of vegetable stock
2 tsp smoked paprika
2 TBS white vinegar
1 tsp celery salt
pinch of cayenne pepper
salt and pepper to taste
sour cream*to garnish
fresh dill *to garnish
YOU WILL NEED A BLENDER OR IMMERSION BLENDER!!!!

DIRECTIONS:

Prep the veggies – the beets should be washed, peeled (using a regular carrot/apple peeler), and cut into cube size chunks; carrots should be chopped, onion finely chopped, garlic finely minced, potato chopped into cubes, celery chopped, and cabbage thinly sliced and set aside (this will go in to cook when everything else has been blended)
In a large pot, heat olive oil and/or butter (I prefer a combination of the two for added richness) over low heat, add in the onions stirring occasionally and cooking over low-heat until translucent and yellow.
Add in the garlic and bay leaves and continue to cook over low heat for another minute or two. DO NOT BURN GARLIC.
Add in all of the other veggies, APART FROM THE CABBAGE (beets, carrots, celery, and potato), and then add in entire container of stock.
Increase heat to medium temperature so that the contents of the pot comes to a low boil. Continue to cook over medium heat for about 25-35 minutes, stirring occasionally. Check to see that vegetables are thoroughly cooked (soft) by poking with a fork. I suggest testing the beets and potatoes this way, since they will be the last to finish cooking.
REMOVE THE BAY LEAVES BEFORE BLENDING!
Using an immersion blender or a ladle to move soup into an actual blender, blend around 3/4 of the contents of the pot of soup. This creates a rich, thick puree, but also leaves some chunks of veggies for texture and aesthetic.
Continue to keep soup over medium heat once fully blended, add in the cabbage, smoked paprika, celery salt, pinch of cayenne, and regular salt/black pepper to suit your tastes (**the smoked paprika gives it a richer, smokier flavor and complements the earthiness of the beets!)
Once the cabbage is cooked through, add in the vinegar and stir
Serve hot, with a generous dollop of sour cream in the middle of the bowl (it takes it to another level that is orgasmic to the taste buds), and some fresh dill.

I also served some potato and cheese pierogies on the side to make it a heartier meal!!!! Very Eastern European…. but hey – when you’re just a boring, fourth-generation American, you’re allowed to pick and choose which 25% of your ethnic background you occasionally want to play up… on this day we went with the polski :p

Such a beautiful color – just be careful you don’t wear white while cooking 😉 Beets are also really good for you – not that I actually give a f*ck, but they’re loaded with fiber and vitamin C

There are so many other soup recipes I plan to share in the upcoming weeks; everything from my mom’s seafood chowder, to a thick-ass split pea soup, to a Tuscan bread soup called Ribollita. I just fucking love soup – I could probably live on a diet of soups, chowders, and stews!