Shhh. Be still my beating heart.

What?

I said shhh.

The photo explains it all. Soft velvety potatoes with just a little bite. Cooked slowly to absorb the cheesy creamy goodness of it all. Who doesn’t like scalloped potatoes?

These little individual portions are intensly delicious with creamy parmesan and fresh thyme. Elegant enough to serve at a dinner party or just for everyday at the family meal. Parmesan Scalloped Potatoes Stacks are our family’s newest obsession.

Parmesan Scalloped Potato Stacks makes 12
50 minutes cooking time 

• 2 garlic cloves
• 1 shallot
• 2 cups half and half
• 1 cup + 1/2 cup Parmesan, freshly grated
• 1/2 tsp sea salt
• 1/4 tsp fresh ground black pepper
• 1 Tbs fresh thyme leaves
• 3 to 4 large baking potatoes

Preheat oven to 400°F. Butter a 12 cup muffin tin. Peel and finely dice the garlic and shallot.

Place the diced garlic and shallot in a large bowl along with the half and half, 1 cup of grated Parmesan cheese, salt, pepper and thyme. Stir to combine and set aside.

Peel the potatoes and slice into 1/8″ thick rounds with a knife or mandolin. Stack about 7 to 8 potato slices into each muffin tin. The number of slices will vary depending on the thickness of the cut. Stack them tightly but not any higher than the muffin tin itself.

Next, spoon the half and half mixture into each muffin tin over the potato slices, being careful not to overflow. Loosely cover the muffin pan with foil and place in the oven. Bake for 35 minutes. Remove the foil and carefully top each muffin tin with the remaining 1/2 cup Parmesan cheese. Place back in the oven without foil and bake for an additional 10 to 15 minutes until the cheese is golden brown, the potatoes are tender, and the liquid has absorbed.

Allow to cool in the pan for an additional 5 minutes, then carefully remove and serve. Add additional thyme sprigs as garnish if desired.

love. love. love.

If I was on a deserted island living off of coconuts, seaweed, and fish that I caught with my bare hands because I’m awesome like that, I would constantly be dreaming about this meal. I would make little sand castles in shape of porterhouses, sirloins, and filets and sear them on an open flame while the hermit crabs laughed at my insanity.

I’m not ashamed to say it, I love love love love beef. I also love cows which makes this marriage of passions as wrong as a the Pope drinking straight Kentucky bourbon from a mason jar. Oh well, I’ve made peace with it.

Filet Mignon with Cabernet Cremini Sauce is an elegant and super simple dinner to impress for this Valentine’s Day or any special meal. This rich and flavorful piece of meat pairs well with the bright and earthy sauce with a secret ingredient, veal demi glace – an invaluable cooks’ trick for the most impressive sauces, soups, risottos, and braises. Demi Glace is a French base for sauces traditionally made by combining equal parts of veal stock and sauce espagnole with added vegetables and tomato paste and simmered/reduced for 24 hours. It is an intense natural flavor enhancer that elevates dishes to an entirely different level. I highly recommend having some in stock in your kitchen. A little on the pricey side ($24 – 40$), but it is worth every penny. Because it is concentrated, it will last for a long time and stores up to 6 months in the refrigerator and practically forever in the freezer. I have found Williams-Sonoma has a well balanced one for around $30 (US).

Serve it with: This meal is pretty much unforgettable in my mind and the sauce a good one to remember for practically any cut of steak. I like to pair it with mashed potatoes, wild rice, or in this instance Individual Parmesan and Thyme Scalloped Potatoes, and sauteed spinach, or green beans. A nice dry Cabernet pairs well. Filet Mignon with Cabernet Cremini Sauce  – also known as the steak of love.

Filet Mignon with Cabernet Cremini Sauce serves 2

• 2 8oz filet mignons,* about 2 inches thick
• Kosher salt and fresh ground black pepper
• 1 Tbs + 1 tsp extra virgin olive oil
• 8 cremini mushrooms
• 2 garlic cloves
• 1 shallot
• 1 cup Cabernet**
• 2 sprigs of fresh thyme
• 2 Tbs veal demi glace
• 1 Tbs butter

* If another cut of steak is used, adjust the cooking time according to the thickness of the cut

** A dry, not sweet, red wine can be substituted

Set the filets on the counter at room temperature for 10 to 15 minutes prior to cooking. Sprinkle both sides liberally with salt and pepper.

While the filets are shaking off the chill, so to speak, slice the cremini mushrooms 1/4″ thick and set aside to use in the sauce.

Peel and finely dice the garlic and shallot and set aside to use in the sauce.

In a pan over medium/medium-high heat, heat 1 Tablespoon of olive oil. It is important for a good crust and even cooking time for the pan to be hot before adding the filets. Add the filets and cook for 5 minutes a side and an additional minute each 2″ side. If your pan begins to smoke drastically turn the burner to medium. This will give you a medium-rare filet. Adjust time accordingly to your desired doneness. For well done, stick the filets in a 400° oven for 10 additional minutes. Although I do not suggest this, at all, I understand as my parents and mother-in-law are well done kind of people. The point is to enjoy it, any way you like it.

Once done, remove the filets to a plate and loosely cover (tent) with foil. Now for the sauce. In the same pan that the filets were cooked, add 1 teaspoon of olive oil, cremini mushrooms, garlic and shallots. Saute over medium heat for 2 minutes.

Next, add the wine and using a wooden spoon stir and scrape any browned bits of filet mignon off of the bottom of the pan. Add the thyme sprigs and bring to a simmer over medium-high heat. Simmer for 5 to 8 minutes until the wine has reduced a little.

Add the veal demi glace and butter and stir to incorporate. Simmer for an additional minute. At this point your sauce should be thickened with a nice gloss to it. Taste and add salt and pepper if needed. If you do not have veal demi glace in your posession the sauce will still turn out beautifuly.

To plate, place the filet mignons on plates and generously spoon the Cabernet cremini sauce over.

And if you were feeling a little extra naughty you could always have this for desert. Happy Cupid day.

Parmesan Scalloped Potato Stacks pictured above

Martyred saints, chubby cherubs, hearts and lace… it’s Valentine’s Day and what better way to celebrate with a rich dark chocolate cake and a beautifully tangy blood orange sauce. This cake is a chocolate lovers dream as the absence of flour lends its way to a moist velvety texture with a crisp crust that pairs perfectly with a uniquely tart red blood orange sauce.

Flourless Chocolate Cake with Blood Orange Sauce serves 8 to 12

• 6 Tbs unsalted butter, plus more for pan
• 8 ounces bittersweet chocolate chips (70% cocoa)
• 1/4 tsp instant espresso
• 1 pinch sea salt
• 6 large eggs, room temperature
• 1/2 cup granulated sugar
• confectioners’ sugar, for dusting
• candied blood orange peel, optional

• 3 cups blood orange juice (about 5 blood oranges)
• 3 Tbs granulated sugar

Preheat oven to 275°F. Generously butter and flour a springform pan and set aside.

Place butter and chocolate in a large bowl and heat in the microwave in 30-second increments, stirring each time, until completely melted.

Stir in espresso and salt into the chocolate mixture.

 Next, separate the egg yolks from the egg whites placing both yolks and whites in separate bowls.

Add the yolks to the melted chocolate mixture and whisk until incorperated and smooth. Set aside.

In a large bowl or stand mixer, beat egg whites (on high if using a mixer) until soft peaks form. Gradually add granulated sugar…

and continue beating until glossy stiff peaks form.

Gently fold the egg whites into the chocolate mixture one half at a time until combined.
Pour into the prepared pan and place into the oven for 45 to 50 minutes until the edges start to pull away from the pan. Set on a cooling rack while still in the pan to cool.

While the cake is in the oven baking, juice the blood oranges.

Pour the juice into a saucepan, add the sugar and bring to a boil. Stir to combine. Once boiling, reduce the heat to medium-low and simmer for 20 t0 30 minutes or until the sauce has reduced by half and thickened. Set aside until ready to plate.

Once the cake has completely cooled, release it from the pan and plate on a serving plate. Dust with powdered sugar.

If using, place the candied orange peels on top of the cake. Note: To make the orange peels I used the peel off of the blood oranges before I juiced them, simmered them in 1 cup of water and 1/2 cup granulated sugar for 20-30 minutes until translucent, and cooled on parchment paper.

yes. yes. yes. and yes.

To plate, slice a piece of cake, drizzle a spoonful of blood orange sauce over, and top with an orange peel.

Sweet Kevin Bacon it’s so incredibly good!

and pairs very well with this Valentine’s day meal…. Filet Mignon with a Cremini Red Wine Sauce served with Individual Parmesan Scalloped Potatoes and Sauteed Green Beans.

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Flourless Chocolate Cake with Blood Orange Sauce serves 8 to 12

• 6 Tbs unsalted butter, plus more for pan
• 8 ounces bittersweet chocolate chips (70% cocoa)
• 1/4 tsp instant espresso
• 1 pinch sea salt
• 6 large eggs, room temperature
• 1/2 cup granulated sugar
• confectioners’ sugar, for dusting
• candied blood orange peel, optional

blood orange sauce

• 3 cups blood orange juice (about 5 blood oranges)
• 3 Tbs granulated sugar

1. Preheat oven to 275°F. Generously butter and flour a springform pan and set aside.

2. Place butter and chocolate in a large bowl and heat in the microwave in 30-second increments, stirring each time, until completely melted.

3. Stir in espresso and salt into the chocolate mixture.

4. Next, separate the egg yolks from the egg whites placing both yolks and whites in separate bowls.

5. Add the yolks to the melted chocolate mixture and whisk until incorperated and smooth. Set aside.

In a large bowl or stand mixer, beat egg whites (on high if using a mixer) until soft peaks form. Gradually add granulated sugar and continue beating until glossy stiff peaks form.

6. Gently fold the egg whites into the chocolate mixture one half at a time until combined. Pour into the prepared pan and place into the oven for 45 to 50 minutes until the edges start to pull away from the pan. Set on a cooling rack while still in the pan to cool.

7. While the cake is in the oven baking, juice the blood oranges. Pour the juice into a saucepan, add the sugar and bring to a boil. Stir to combine. Once boiling, reduce the heat to medium-low and simmer for 20 t0 30 minutes or until the sauce has reduced by half and thickened. Set aside until ready to plate.

8. Once the cake has completely cooled, release it from the pan and plate on a serving plate. Dust with powdered sugar. If using, place the candied orange peels on top of the cake. Note: To make the orange peels I used the peel off of the blood oranges before I juiced them, simmered them in 1 cup of water and 1/2 cup granulated sugar for 20-30 minutes until translucent, and cooled on parchment paper.

9. To plate, slice a piece of cake, drizzle a spoonful of blood orange sauce over, and top with an orange peel.

 

Nothing says comfort food like carnitas to this Texas girl. If you are not familiar with the term carnitas, it’s basically what we call slow roasted pulled pork butt with a little spice. If you’ve been around ISMS for awhile you already know my love for carnitas and might have stumbled upon the low-fat crock pot version of poblano and onion carnitas. In their own right, the healthier version is wonderful and great for an everyday meal but when you want to impress or just need that over the top comfort meal, this recipe that I’m about to share with you will do the trick.

Poblano Carnitas on Goat Cheese Polenta is by far one of my favorite meals and a top choice meal to entertain with because I can cook the meat the day before a party and only have the polenta to cook the day of. Also good for an everyday meal the leftover carnitas make great tacos. Rich, savory, and insanely tender, the spices and flavor of these poblano carnitas elegantly blend with the creamy tangy goat cheese polenta for an unforgettable meal.

*Poblano peppers are known for their very mild heat. For entertaining I will add a serrano pepper or use roasted Anaheim (Hatch chilies) in place of the poblano peppers to kick it up a notch. But if my daughter is eating this meal, and it is one of her favorites, I make sure the poblanos are mild before using and cut back to 2 instead of 3.

Poblano Carnitas on Goat Cheese Polenta serves 6 to 8

for the carnitas:

• 3 poblano peppers
• 1 onion
• 3 garlic cloves
• 3 to 4 pound pork butt roast (Boston or sholder)
• 1 teaspoon Kosher salt
• 1 teaspoon pepper
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 Tablespoon canola oil
• 1/4 cup chicken broth
• chopped cilantro and diced tomatoes for garnish (optional)

for the polenta:
Polenta recipe adapted from The Cooking Of Italy circa 1950s

• 4 1/2 cups water plus 1 teaspoon salt
• 1 cup yellow cornmeal
• 4 ounces (weight) goat cheese
• 1 Tablespoon extra virgin olive oil
• salt to taste

Preheat oven to 325° F. Slice the poblano peppers in half and remove the seeds. Slice the poblanos in 1/2 inch rings.

Peel and slice the onion into rings as well.

Peel and coarsely chop the garlic. Set poblanos, onions, and garlic aside.

Combine salt, pepper, cumin, and chili powder in a small bowl and rub onto the entire roast.

In a large dutch oven or stew pot, heat the canola oil over medium-high heat and place the roast in the pot. Sear for 5 to 8 minutes a side until browned on all sides.

Once the meat is browned, add the chicken broth, poblanos, onion, and garlic on top of the pork roast. Holy moly that smells good. Cover and place in the oven for 4 hours. Yeah, I know it sounds like forever (like the government settling on the debt ceiling kind of forever) but it’s worth it.

This is the point where you can let it cool and set it in the fridge overnight if you are entertaining the next day. But if you are planning on serving right away, set it aside and let it cool off a bit.

Once the meat has cooled but still warm, remove it from the pot and set on a cutting board or plate. Leave juice, peppers, and onions in the pot. With a fork shred the meat into large bite sized pieces. It’s ok, I know you want to take a bite. Go ahead….. I was right wasn’t I? That’s what heaven must taste like. Return carnitas to the pot with the poblanos, stir, and cover to keep warm.

For the polenta: In a large pot, bring the water and salt to a boil. Once the water is boiling, slowly add the cornmeal to the water in small amounts while whisking (with a whisk). Once all of the cornmeal is in the water, reduce the heat to medium-low and moderately whisk for 15 minutes. Tip: before you start your polenta, make sure everything else you are serving is complete, there’s some good music or a TV show on, a guest in the kitchen and most importantly a good glass of wine in arms reach. This makes the 15 minutes of continuous whisking go by much faster.

Once the 15 minutes is up and you have a beautiful creamy polenta, stir in olive oil, and goat cheese. Taste and add salt if needed.

Serve immediately by spooning a portion of the goat cheese polenta on a plate and place the poblano carnitas with a spoonfull of drippings from the pot. Garnish with chopped cilantro and chopped tomatoes (optional).

Creamy, tangy, succulent and a little spicy, Poblano Carnitas on Goat Cheese Polenta will soon be a favorite of yours too. Enjoy.

First of all, lets all thank Julia Child and Dorie Greenspan for teaching us you can stuff practically anything in a pumpkin, cook it, and have an insanely delicious and impressive meal. Second of all, who is as obsessed with fall vegetables like butternut squash and pumpkin as I am? Love, love, love, me some pumpkins Charlie Brown.

Stuffed pumpkins are very simple to make. Serve in multiple small pie pumpkins or 1 large sugar or Cinderella pumpkin. Just takes a few minutes to prep and then throw it in the oven for about an hour. I love this recipe because it’s healthy, fun, and can be treated as a side or a main dish. And picture how beautiful a wild rice, apple, and cranberry large stuffed pumpkin (minus the ground turkey) would be as a side at your Thanksgiving table? Yeah, that would get you out of the dog house with the in-laws.

Sweet and savory, these Turkey, Wild Rice, Apple, and Cranberry Stuffed Pumpkins is the perfect fall meal for everyday, an upcoming holiday, or dinner party. I will warn you though, the resident 3 year-old was not as impressed with this particular pumpkin and opted for a bowl of peas instead. The Husband on the other hand ate almost 2 whole pumpkins.

Turkey, Wild Rice, Apple, and Cranberry Stuffed Pumpkins
makes 3 small pie pumpkins or 1 large 3 – 4 pound sugar pumpkin
serves 4 to 6 as a meal 

• 3 small pie pumpkins or 1 large sugar or cinderella pumpkin (3 to 4 pound)
• 1 yellow onion
• 3 cloves garlic
• 1 Tbs extra virgin olive oil
• 1/2 tsp Kosher salt
• 1/2 tsp ground black pepper
• 1 pound ground turkey
• 1 large Granny Smith Apple (about 1 1/2 cups diced)
• 3/4 cup dried cranberries
• 3/4 cup walnut halves
• 3 cups cooked wild rice or wild rice/brown rice mix*
• 2 Tbs fresh sage, chopped or 1 Tbs dried sage
• 1 Tbs fresh oregano, chopped or 1/2 Tbs dried oregano
• 1/2 cup low-sodium chicken or turkey broth

Love or hate summer, you can’t deny that it produces some of the best fruit of the year. We go through melons like monkeys eat bananas around here and when given the chance to try out Fontera Rocky Ford Cantaloupes, I jumped at it. I had actually never had a Rocky Ford before but had heard of their supreme sweetness. At first bite we were all astounded by the candy like melon. They had the exact same flavor, color and texture as you average cantaloupe but the flavor and sweetness is intensified making this the best cantaloupe I’ve ever had. Seriously, although in a good year a Texas cantaloupe comes pretty close.

Grown only in Colorado, Rocky Ford Cantaloupes are sweet and juicy thanks to the perfect formula of hot days, cool nights and high elevation.  And Frontera Produce is the only grower to provide the original “Valley Gold” variety of this summertime melon, which is one of the sweetest.  Rocky Fords are picked and shipped on the same day from Holly, Colorado, meaning these beauties arrive to you fresher than ever.

I enjoyed Rocky Fords because not only was it super fresh but it’s sweetness didn’t call for adding sugar or honey when using it in recipes. Mia probably ate an entire one herself leaving one for me to use in something extraordinary and I mean extraordinary. When you have something as sweet as these cantaloupes it calls for a salty pairing like these cantaloupe capicola bites with basil and balsamic reduction. In the last 4 days I have made this 3 times and everyone keeps asking for more.

Before we get to the recipe, Frontera Produce and ISMS is giving you a chance to win a case of these amazingly delicious Rocky Ford Cantaloupes (retail $3 a cantaloupe) shipped directly from the farm to you. To enter, leave a comment telling us what you plan to do with these tasty summer cantaloupes if you win. One winner will be chosen Monday, September 5, 2011. The winner will be notified by e-mail and announced on Facebook. Good luck! The giveaway is now closed and the winner is Kristi! Thanks everyone for playing.

Rocky Ford Cantaloupe & Capicola Bites with Basil & Balsamic Reduction makes 24

• 1 pound (about 24 slices) regular capicola*, thinly sliced
• 1/2 Frontera Rocky Ford Cantaloupe
• 3/4 cup good quality balsamic vinegar
• 12 basil leaves

A couple of weeks ago we had a little dinner party over here and my mother-in-law brought these amazingly beautiful appetizers. They are so amazing that I had to share them with you. I seriously could have forgotten the dinner and just stuck to these. The combination of spicy capicola and sweet peaches along with the bright and fresh finish of  basil is the perfect amuse bouche for any dinner party or just to snack on around the house. {Yes I have done that before. If  you knock on the door after Mia is asleep and the husband is working late you might just find me on the couch with a glass of wine and these little beauties. And yes, you are welcome to come join me. Just bring your slippers cause I’ll be in mine.}

Spicy Capicola Wrapped Peaches with Basil makes 16
from Mary Ann Steele

• 16 slices of spicy capicola, sliced thin
• 2 medium freestone or white peaches
• 16 basil leaves

1. Cut the peaches in half and remove the pit. Cut each peach into 8 slices.
2. Lay the capicola slices on a work surface.
3. Place a peach slice on the end each capicola slice.
4. Next, place a basil leaf on top of each peach slice.
5. Roll up the capicola to enclose the peaches and secure with a tooth pick if necessary.
6. Place on a baking sheet lined with parchment paper and place on the middle rack under the broiler set on high.
7. After  8 minutes, remove the baking sheet, flip each peach, and place back under the broiler for another 10 minutes or until th capicola is browned and crisp.
8. Remove from the oven, allow to cool and serve.

There are just those nights that we throw the Mia in bed a little early and treat ourselves to a at home date night. This usually means a good bottle of wine, music and a dinner that suits an adult pallet rather than our two year old’s. Of course, I wasn’t at all surprised that she ate the leftovers the next day. Cooking seafood sometimes can be a little overwhelming for those of us that didn’t grow up around it but trust me this stew is very simple to make and the taste will knock your socks off. Just what you want on a date night, right?

Rustic Seafood Stew serves 6 you’ll happily have leftovers

• 3 garlic cloves, peeled
• 2 shallots, peeled
• 1 lemongrass stalk (about 6″)
• 1 pound new potatoes
• 1 Tbs extra virgin olive oil
• 11/2 tsp kosher salt
• 11/2 cups dry white wine (I use a dry Pinot Grigio)
• 1 quart seafood stock
• 1/2 cup clam juice
• 1 14oz can diced tomatoes, organic if possible
• 1 Tbs fresh oregano
• 1 Tbs fresh parsley
• 1 Tbs fresh thyme
• 1 pound large shrimp, peeled deveined
• 1 pound cod, or other white fish
• 1 pound mussels
• 1 tsp grated lemon zest
• salt and pepper

When you purchase mussels, make sure they are all closed. Don’t buy any that are open. Buy them the same day as you plan to cook and store in the fridge in a bowl of ice. When you are ready to start the stew clean the mussels by removing any outside “beard” by pulling along the side of the mussel. (My fishmonger cleans them but sometimes I will find one with a beard still attached. In the same bowl as you are storing the mussels in, cover the mussels with water and set aside until needed. This will purge any sand or dirt inside the mussels. It all sounds a little daunting but trust me it’s very simple.

Finely chop the garlic and shallots. I was out of all of my pretty cutting boards. Sorry for the ugly one. Just keeping it real here. Sometimes a good meal can’t wait for the dishes to be done. wink wink

Break the lemongrass stalk in half and slice it down the middle of the shaft.

Dice the new potatoes in 2 inch pieces. Heat oil in a large stock pot or dutch oven and add the garlic, shallots, lemongrass, potatoes, and salt. Saute on medium heat for 15 minutes until the potatoes have softened.

Add the wine while scraping the brown bits off the bottom of the pot with a wooden spoon. Add the stock, clam juice, and tomatoes and herbs. Stir. Bring to a boil then reduce to a simmer uncovered. Simmer for another 10 to 15 minutes until the potatoes are cooked.

Meanwhile, peel and devein the shrimp and cube the cod into 2 inch pieces. I like to cut the shrimp in half following the vein. They’re thin but make a nice spiral shape when cooked. Just my preference.

Add cod, shrimp, and mussels. Simmer for 5 minutes. Turn off heat and cover. Let sit covered for an additional 5 minutes. Remove the lemongrass and discard. Add the lemon zest and stir. The mussels should be opened and the shrimp and fish cooked through. Discard any mussels that do not open. Add salt and pepper to taste.

It’s so gorgeous! Serve with sourdough toasted with a good olive oil. Thanks to a recent care package from my best friend in San Francisco I used a beautiful oil form The Olive. It was wonderful! Hope you enjoy your date night with this impressive yet simple one pot meal!

There’s nothing better in the summer than a refreshing granita and I’ve made quite a few. Granitas have even been my close friend during those teething days with Mia. Her favorite, cantelope and mint, was devoured daily and helped sooth her swelling gums.

I love granitas because they are supper simple to make and like a good dress can be dressed up or down with the addition of a touch of liqueur. This grapefruit and rosemary granita is so delicious and is my favorite yet! Don’t be put off by the rosemary my friends, it a delightful and elegant pairing with the grapefruit and will surprise you.

grapefruit and rosemary granita serves 4

• 1 cup water
• 1/2 cup sugar
• 1 rosemary sprig, 7 inches
• 2 1/2 cups fresh squeezed grapefruit juice (about 4 grapefruits)
• 1/2 cup vodka, optional

In a saucepan over medium-high heat, bring water, sugar, and rosemary to a simmer. Here’s a little note: I am a rosemary lover, my husband not so much. I like this granita with two sprigs of rosemary and he thinks I’m just a little crazy. So, if you are like me you might consider an extra sprig. Once the sugar is dissolved remove from heat and allow to cool. This is a low sugar simple syrup.

While the simple syrup is cooling, squeeze the grapefruit juice into a large bowl retaining some pulp. You could just go and buy grapefruit juice but where is the fun in that and I promise you it will not be as good!

Remove the rosemary sprig and add the cooled syrup to the grapefruit juice. Add the vodka (by the way I know I don’t have to really say this but I’m going to anyway: do not add vodka if you are serving this to your kids). Stir to combine.

Pour the grapefruit/syrup mixture into a 9×13 glass or metal baking pan. Place in the freezer. Allow to freeze for an hour without disturbing.

Once the juice begins to freeze, scrape the entire dish with a fork every 30 minutes until you reach a fine slushy consistency, about 2 hours.

Serve and enjoy!

Today, I made Mia her own batch the exact same way as the grapefruit rosemary granita using fresh squeesed orange juice with no simple syrup. Oranges are in season and super sweet already. She loved it.

First of all, I would like to say a happy belated Mother’s Day to all of you out there and to apologize for some the photography and lack of food styling on this post. Someone (as I look around with that, “What are you looking at? It’s not me” look) was a little over served on Mother’s Day and couldn’t hold the camera straight. I hope you all had a wonderful day as I did.

Since we couldn’t travel to see our moms, I pulled the mommy card out and sat on my rear enjoying the day. I gave The Husband full notice that I was off duty. I awaited disaster but he surprised me. Not only did I get my first mother’s day card (yes, Mia is almost three) and didn’t have to drive anyone to the hospital but a champagne brunch, a day relaxing in the Adirondack chair in the back yard, and an amazing dinner. Not only was it an amazing dinner but the best cooking he has ever done. Earlier he had asked me what I wanted and jokingly I gave him the current issue of Food & Wine and sarcastically said, “Something form here.” Before you say anything, I’m not that demanding and I really didn’t mean it as he doesn’t cook much. I told him anything from a steak to a bowl of cereal would do.

I was totally shocked when I sat down to dinner to find this…

Cumin-glazed ribs with avocado-pineapple salsa, grilled okra, and grilled corn on the cob with cilantro lime butter. Seriously, I can’t tell you how amazingly good this is! The rib recipe was from Food & Wine and the okra and corn are just the way I usually prepare them. If you’ve never tried grilled okra or corn before you absolutely must. The ribs were juicy, very tender and the slightly sweet spicy rub/glaze made for some of the most unique and flavorful ribs I’ve ever had. He did everything to perfection, including pairing the ribs with a grapefruity IPA. I will be begging him to make them again soon.

Thanks babe for making me a mother and being a fantastic husband and friend.

Cumin-Glazed Ribs with Avocado-Pineapple Salsa Food & Wine, June 2011

Grilled Okra

• 1 quart of fresh okra
• 1 Tbs extra virgin olive oil
• 1 Tbs kosher salt

Light the grill and let the fire die down enough so you can hold your hand over the fire for 10 seconds. Place okra in a large bowl. Add olive oil and salt. Stir to coat. Place on grill for 8 to 10 minutes, turning once.

Cilantro-Lime Corn on The Cob

• 4 ears corn, in their husks
• 2 Tbs butter, softened
• 1 Tbs fresh cilantro, chopped
• 1 squeeze lime, about 1/2 tsp

In a bowl, mix together butter, cilantro, and lime. Set aside. Submerge the corn in water and soak for 10 minutes. Pat dry and place the corn on a hot grill. Grill turning a few times so all sides feel the heat for 15 to 20 minutes. Allow to cool to the touch and remove the husks. Serve with cilantro lime butter.