The coolest part about the building is the 3 units attached that we plan on leasing out to help subsidize our mortgage payment.  It gets better though.  Our broker decided the space was so awesome he wanted it for himself…to put in a coffee shop and restaurant!  woot woot!  So now when we pull those 12 hour shifts they won’t seem so bad since we can end the night with a cocktail just five steps away.  : D  Apparently he plans on having about 5 different variations of eggs benedict on his brunch menu, my favorite!

Though this is one of the most amazing things to happen to us, the building that is, not the eggs benedict, it’s come at a price.  I’ve had more frozen pizza over the last month than I care to divulge.  The long days, exhausting build-out and move of the business means we spent an average of about an hour a day at our actual home which is where my kitchen is.

Sorry it’s been so long since my last post!  I promise that once we get completely settled into our new nest, I will be able to escape to my culinary world more often.  Today I couldn’t bear eating another frozen pizza or eggo waffle, so instead I spoiled myself.  Here’s my decadent lunch menu: Roasted Garlic Aioli with Caramelized Artichoke Hearts and Prosciutto Ribbons.  Not in the picture is some baguette and mixed olives.

There’s no real recipe to go along here but if you must know how I made the roasted garlic aioli, here goes.  The easiest way is to buy some already-roasted garlic cloves from the deli (where the olives are).  Toss about a dozen cloves in a food processor with about 1/4 cup of mayonnaise, a teaspoon of dijon, a teaspoon of balsamic vinegar, pinch of salt and pepper and pulse til somewhat smooth.  I’m sure it would be even better with a little fresh thyme but I didn’t have any on hand.  I sauteed the artichoke hearts in butter and olive oil over medium-high heat in a skillet.  That’s it!

I Had No Choice But to Spoil Myself is a post from: Katie's Cooking

I have my mom to thank for this one and she has Sunset magazine to thank.  The recipe has morphed a little each time it changed hands and this is my version.  These chicken burgers are healthier than most, and suprisingly moist too.  Between the rosemary speckled throughout the patties, juicy caramlized onions and a pungent gorgonzola sauce balanced by spicy arugula, this burger is a flavor explosion.  I like to make small patties on dinner-roll style buns since I’ve never been one to finish a normal sized burger.  Plus, if you end up eating two you won’t feel so bad about it!  Please give these a try, you won’t be disappointed.

Rosemary Chicken Burgers with Caramelized Onions and Gorgonzola

Makes 4 Small Burgers

1 lb ground chicken
2 tbsp minced fresh rosemary
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp ground pepper
4 kaiser rolls
handful of arugula or spinach leaves

2 large shallots, sliced thin
2 tbsp olive oil
pinch of salt
pinch of sugar
1 tsp balsamic vinegar

1/4 cup light mayonnaise
1/4 crumbled gorgonzola cheese

Turn your grill onto medium-high heat.

In a medium sized mixing bowl, combine the ground chicken, rosemary, garlic, salt and pepper and stir to combine well.  Form into 4 equal patties and let those sit while you get the other ingredients ready.

In a medium saute pan or frying pan over medium-low heat, add the olive oil and the onion along with the pinch of salt and sugar.  Saute for about 30 minutes or until a light golden brown.  Once brown, add in the balsamic vinegar (optional) and keep warm on low heat until everything else is ready.

Place the chicken burger patties on the bbq and grill for about 6-8 minutes on both sides or until cooked through and there’s no more pink.  Toast the buns on the grill as well.

Mix together the gorgonzola and mayonnaise in a small bow.

Assemble the burgers!  I take the toasted bun, smear some of the gorgonzola sauce and top with the arugula, chicken burger and balsamic caramelized onions.

Rosemary Chicken Burgers w/Caramelized Onions and Gorgonzola is a post from: Katie's Cooking

Remember when I said I used to be a picky eater? Well, olives used to be one of the foods I despised.  So in order to slowly introduce them into my diet (baby steps remember) I would mix them with something a little sweeter to dull their briny flavor.  Awhile back I stumbled across a recipe for this tapenade (which may have been this David Lebowitz recipe) soon lost it and was forced to wing it.  Every time I make it, I’ll just dump all the ingredients into the food processor, or at least all the ones I can remember, and pulse it together.

Even though I absolutely love olives now, I still prefer this tapenade with luscious figs.  It’s more of a compote really.  In order to balance out the sweetness of the tapenade, I love to pair it with a thin ribbon of proscuitto and a dallop of goat cheese.  Those components tie it all together in a nice little package.  Just like I like.

Fig & Olive Tapenade

1 clove of garlic

1 cup of dried figs, quartered (you can find them next to the dried cranberries and raisins)

1/2 cup of  kalamata olives, rinsed and pitted

1 teaspoon of capers, rinsed

1/2 lemon, juiced

1 teaspoon dijon mustard

1 tablespoon honey

1 tablespoon chopped rosemary

pinch of salt and pepper

1/4 cup of extra virgin olive oil

Optional: prosciutto and goat cheese

Place the garlic clove in a food processor and pulse a few times to make sure it gets minced thoroughly.  Then add in the dried figs, olives, capers, lemon juice, dijon mustard, honey, rosemary, salt, pepper, and olive oil.

Pulse about 12 times, or until blended but still slightly chunky.

Use as a dip with crackers or toasted bread.

Fig & Olive Tapenade is a post from: Katie's Cooking

All I wanted tonight was a light salad bursting with bright, fresh flavors.  I craved a dinner I could scarf down and still have the energy to do jumping jacks afterwards. So here’s what I came up with.  Quinoa is an airy grain that cooks up quickly like couscous, but with just the slightest bit of crunch.  I like it a bit better though  because it has more texture and tends to soak up the flavors of whatever you mix it with.  You’ll want to cook up extra so you can enjoy it for lunch the next day too!

Lemony Quinoa Summer Salad

1 Cup of uncooked quinoa

2 cups water

1/2 teaspoon salt

1 cup of diced cucumber

1 cup of diced tomatoes

1/2 cup chopped basil

1 lemon, zested and juiced

pinch of sugar

1 clove of garlic, pressed

3 tablespoons extra virgin olive oil

big pinch of salt and pepper each

Bring the water to a boil and add the 1/2 teaspoon of salt and quinoa.  Turn the temperature down to a simmer and cover with a lid.  Simmer on low for about 10-15 minutes, or until the water is absorbed and the quinoa has just a slight crunch to it.  (If your water evaporates before the quinoa is cooked through, continue to add water a 1/2 cup at a time until the grains are tender)  While it’s cooking, mix up the vinaigrette.

Mix together one clove of garlic that has been pressed or minced, with the zest and juice of a lemon and a pinch of sugar to balance out the acidity.  Drizzle in the olive oil while whisking with a fork.  Add a pinch of salt and pepper to taste.

In a big bowl, combine the quinoa with the vinaigrette, cucumber, tomato, and basil.

Lemony Quinoa Summer Salad is a post from: Katie's Cooking

I love cooking shellfish like mussels and clams because you can do it all in one pot (easy clean-up!) and it will all come together in just 10-15 minutes.  In Seattle, we’re blessed to have incredibly fresh, meaty mussels from Penn Cove which is just a short drive from where I live.  If you’ve never cooked mussels before, don’t worry!  Here are some things to keep in mind.

• Buy them fresh the day you plan to eat them, if possible.  Keep them cool on ice until you’re ready to cook.
• Rinse and scrub them lightly to get rid of any barnacles or loose shell fragments.
• Pull off the “beard” (the fibers that attach a mussel to a rock).
• If any mussels don’t open during cooking, don’t eat them.

Curried Coconut Mussels

Serves 4

2lbs of fresh mussels, cleaned

2 tablespoons vegetable oil

1 onion, chopped

3 cloves of garlic, minced

generous pinch of salt and pepper

2 tablespoons of curry powder

1 teaspoon of lemongrass, minced (optional, see note below)

1 can of diced tomatoes

1 cup of coconut milk

2 tablespoons of chopped cilantro

1 lime cut into wedges

In a large, deep pot, heat the vegetable oil over medium heat.  Saute the onion until translucent.  Add the garlic, salt and pepper, curry powder, and lemongrass and saute for another 1-2 minutes.  If the garlic starts to turn brown, pull the pan off the burner and lower the heat immediately. Once the mixture is fragrant, add in the tomatoes and coconut milk.  Simmer for about 5 minutes so the flavors begin to meld together.

Add the mussels to the pot and cover with the lid.  Simmer, covered for about 8-10 minutes or until all the mussels have popped open.  Discard the mussels that didn’t open.  Sprinkle with chopped cilantro and a light squeeze of lime juice.  Serve with rice or bread.

**For lemongrass, peel off the tough outer “leaves” on the lemongrass stalk until you get to the tender interior.  You’ll have to dig deep and you’ll only get a little bit per stalk.

Curried Coconut Mussels is a post from: Katie's Cooking

But now, I love roasted brussel sprouts dusted with sea salts as much as french fries.  So what changed things around?   When I met my now-husband, I couldn’t cook so much an eggo waffle, but that was all about to change.  One day, I plopped in front of the TV and stumbled across the Food Network.  As I watched the episode (I wish so badly I could remember which one it was!) I realized it didn’t seem that hard afterall.  So little by little, I began to branch out and try new things.

What I loved most was that I had control over ingredients like onions which I normally would have picked out of my dinner tirelessly.  But when I was in control of the meal, I started to scatter those ingredients in slowly and surely until I found out that if you caramelize onions, they take on a deliciously sweet flavor.  Or if you roast brussel sprouts, they take on a crispy, nutty persona.  With me in the drivers seat of the next meal, I began to thrive on the idea of doing the same thing for other people: transforming the frog into the prince.

Sea beans are a vegetable that most people have never heard of before.  A final challenge on Top Chef was my first introduction to these branchy, coat-rack like plants but I never realized that they grew right in my backyard.  Sherlock Holmes-esque foragers scour Pacific Northwest beaches for croppings of these veggies.  When I saw them at my local farmers market, I tried to get the vendor to leak the location where he snips his sea beans but his lips were sealed.

Nonetheless, I snatched them up to give them a try myself.  They add a nice, crunch and salty bite to this roasted potato salad.  Green beans make a perfect stand-in if you can’t find them yourself.  I realize this potato salad is a little time consuming, and dirties up it’s fair share of pots and pans…but it’s worth it!  Plus it tastes even better the next day, always a bonus. : )  Give it a try at your next bbq and you won’t be disappointed.  This recipe is more or less a rough guideline so don’t bother measuring everything exactly.

Roasted Potato Salad with Sea Beans and Bacon

Serves 6

2 lbs of fingerling or red potatoes, cut into bite sized chunks

2 tablespoons of chopped fresh rosemary

3 hard-boiled eggs, cut into quarters

4 strips of thick cut bacon or pancetta

1 cup of blanched sea beans or green beans

2 tablespoons extra virgin olive oil

sea salt and ground black pepper

For the Vinaigrette

3 tablespoons balsamic vinegar

2 tablespoons dijon mustard

1/4 cup extra virgin olive oil

1 clove garlic, minced

1/2 teaspoon of sugar

salt and pepper to taste

Preheat your oven to 425 degrees.

Cut the potatoes into bite-sized chunks and toss them with the chopped rosemary and olive oil til evenly coated.  Spread on a baking sheet and roast until golden brown and cooked through, about 20-25 minutes.

In the meantime, bring a pot of water to a boil.  Dunk the sea beans (or green beans) into the boiling water for just 60 seconds.  Then pour into a colander and rise with cold water until chilled.  (This is called blanching.  You stop the beans from continuing to cook after you pull them out of the water so they keep their vibrant green color and still have a nice crunch).

Then crisp the bacon in a medium-high saute pan and drain on a paper towel to get rid of any excess oil.

In a small bowl, mix together all the ingredients for the vinaigrette until thick and creamy. The sugar will help to balance out the acidity from the vinegar and mustard. Season with salt and pepper to taste.  You may not need all the vinaigrette.

In a large serving bowl, toss the potatoes, beans and bacon with just enough vinaigrette to coat everything.  Then add in the hard-boiled eggs.  The flavor will get better if it sits for at least 30 minutes.

Roasted Potato Salad With Sea Beans and Bacon is a post from: Katie's Cooking

This is the perfect recipe to wow your friends and family. Take it to your next birthday party, baby shower, BBQ, whatever and you can bet everyone will be asking for the recipe!   If you want to take this desert to the next level, sprinkle some sea salt over the caramel once it’s melted.

Caramel Covered Strawberries

1 quart of fresh strawberries
2 cups of individually wrapped caramels
2 tablespoons of milk or cream
1/2 cup of chopped peanuts

Unwrap the caramels and put them in a microwave safe bowl along with the milk. Heat it in the microwave on 50% power for 1 minute. Stir the caramel and milk together and then put the bowl back in the microwave for another 1 minute.
In the meantime, skewer each strawberry through the stem with a small bamboo skewer. This will help you dip the strawberries in the caramel.

Once the caramel is melted and smooth, dip each strawberry in the caramel and then roll the strawberries in the chopped peanuts. Place them on a tray lined with wax paper or parchment paper. Serve right away.

**Note: If you don’t serve right away, the caramel will start to slide off of the strawberries and get all gooey so stick them in the fridge if you need to wait before eating.

Decadent Caramel Covered Strawberries is a post from: Katie's Cooking

In order to portray who I am while showing my culinary point of view, I had to come up with a recipe that would essentially be “Katie on a plate” (in less than 3 minutes!)  With my food, I really value using seasonal, local ingredients in recipes that are packed with flavor yet still healthy (without being diet food).  For my featured recipe, I wanted to come up with something that utilized seasonal vegetables with other ingredients you can find at any grocery store.

I love these tomatoes because you can mix up the stuffing and use tons of different ingredients to switch up the flavors.  They work great paired with a salad for a light summer dinner, or you can make a big batch as a side dish for a large crowd.

Couscous Stuffed Tomato Recipe

yields 1 dozen

1 dozen medium sized “on the vine” tomatoes

1 box of couscous
1 can of garbonzo beans, chopped
1/4 cup of toasted pine nuts
1/4 cup chopped basil
1/4 cup chopped spinach
1 lemon, zested and juiced
1/4 teaspoon salt
1/4 teaspoon pepper
3 cloves of garlic, minced
1 shallot (or half an onion) chopped
1/4 cup italian breadcrumbs
1/4 cup finely grated parmesan
olive oil

Preheat your oven to 375 degrees.

Slice a very thing section off the bottom of the washed tomatoes to allow them to stand up without rolling around.  Then slice off the tops and scoop out the insides with a spoon or melon baller.  Spinkle the interior of the tomatoes generously with salt and then place upside down on a papertowel for 30 minutes.  (If you skip this step, all that moisture would combine with the couscous mixture to make for a soggy stuffing).

In the meantime, pour the couscous grains into a large mixing bowl.  Refer to the couscous box to find out the recommended amount of water to use to cook the grains.  Bring that amount of water to a boil and once boiling, pour over the couscous.  Stir together and cover with a lid for 5 minutes so the grains will steam and absorb the hot water.  After 5 minutes, mix the garbonzo beans, pine nuts, basil, spinach, lemon zest, lemon juice, salt and pepper into the couscous.

In a small saute pan, cook the shallots over medium-low heat with about a tablespoon of olive oil.  As the shallots start to become translucent, add in the garlic and a pinch of salt.  If the pan is dry, add more oil.  After adding the garlic, saute for about 30-60 seconds longer, or until you can start to smell the garlic and it softens.  Add the cooked shallots and garlic into the couscous mixture and stir to combine.

In a small bowl, mix together the breadcrumbs and parmesan.

Spray a glass baking dish with non-stick spray. Spoon the mixture into the tomatoes and top with about a teaspoon of the breadcrumb mixture.  Place the tomatoes into the baking dish.  Drizzle a small amount of olive oil over the breadcrumb topping.

Bake uncovered in the 375 degree oven for 20-25 minutes, or until the tomato skin starts to split and soften.

Eat right away.

Couscous Stuffed Tomatoes is a post from: Katie's Cooking

But I digress. My whole point was that yes, spring is finally here. To me, that means making the transition to light, healthy cooking with all the fresh seasonal produce cropping up. These couscous cakes epitomize spring freshness. This recipe is a variation on the couscous cakes in Fine Cooking Mazagine issue No. 37. You can fill them with any type of veggie you love. I made these with whole wheat couscous so they were extra healthy (it’s actually all I had in my pantry to be honest) and filled them with zucchini, garbanzo beans and almonds. A simple salad played a supporting role while a roasted red pepper sauce brought the cakes to life.

The best part about these couscous cakes is that they’re not only a showstopper but you can fry them up and keep them warm in a warm oven while you put together the rest of your dinner.

Zucchini Couscous Cakes
Serves 4

1 cup of boiling water
3/4 cup of couscous
pinch of salt
1 large garlic clove
1/4 cup fresh basil leaves
1/2 cup of canned chickpeas, drained and rinsed
2 tablespoons of chopped almonds
2 large eggs, beaten
1 teaspoon of grated lemon zest
1 cup of diced zucchini
1 small shallot, diced
1 clove of garlic minced

Bring 1 cup of water to a boil and then add in the dried couscous and a pinch of salt. Cover with a lid and let it sit for 5 minutes so the couscous can absorb all the water. Once the water is absorbed, fluff the couscous with a fork.

In the meantime, using a food processor or blender (if you have none of those then just chop it all up finely with a knife) pulse the 1 clove of garlic, basil and another pinch of salt until finely chopped. Then add in the chickpeas, lemon zest and almonds to the mixture and pulse again til diced up small and well combined. Beat the two egg yolks together and add the eggs and chickpea mixture to the couscous. Stir to combine.

In the meantime, add the zucchini, shallot, minced garlic and a pinch of salt and pepper along with about 2 tablespoons of olive oil to a saute pan on medium heat. Lightly saute until the zucchini and onions have softened and start to turn light brown. Once cooked, add to the couscous mixture and stir to incorporate.

Press the couscous into a lightly oiled 1/3 measuring cup. Then invert the measuring cup onto a plate and gently tap on it until the patty is released. Repeat with the rest of the mixture. Heat a few tablespoons over medium heat in the saute pan. Add half of the couscous cakes to the pan and cook for about 5 minutes until the first side is golden brown. Use a flat, wide spatula to flip the cakes over. (When you do this, use your opposide hand to gently brace the cakes. If some of them fall apart just squish them back together again.) Once the 2nd side is golden brown as well serve immediately or transfer to a 200 degree oven to keep warm.

Roasted Red Pepper Sauce
3 roasted red bell peppers (can be found in a jar or in sometimes in the deli section at the grocery store)
3 tablespoons of olive oil
1 tablespoon of red wine vinegar
1 small shallot, minced
salt and pepper

In the food processor or blender, combine all the ingredients and blend until smooth. Season with a generous pinch of salt and pepper until the flavors really pop!

Zucchini Couscous Cakes is a post from: Katie's Cooking

Normally I’m happy with just smothering peanut butter all over my plain waffles with bacon on the side. But when I saw Giade De Laurentiis actually put bacon inside her waffle batter, I just about died and went to heaven. What a genius idea! I made a few tweaks to her recipe and this is what I came up with. The sugar helps bring all the other flavors to life without being overly sweet. In just 15 minutes you can enjoy an easy homemade recipe that will win over any guest.

Cinnamon Spiced Bacon Waffles

1/3 cup of vegetable oil
4 slices bacon cut into thin strips
3 cups Belgian waffle mix
2 eggs
1 1/2 cups water
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cardamom (if you don’t have this just leave it out)
1 teaspoon of granulated sugar
1/2 teaspoon kosher salt

Turn on your waffle maker to let it preheat.

In a skillet over medium heat, cook the bacon until crispy, about 8-10 minutes. Then transfer to a paper towel to soak up the excess oil.

In a big mixing bowl, add the waffle mix, eggs, oil, water, cinnamon, cardamom, sugar and salt. Stir until smooth. Add in the bacon bits and stir again to combine.

Lightly grease the waffle maker and pour the batter in. Depending on your waffle maker it should take about 4 minutes to cook the waffles until golden brown. Serve immediately.

Cinnamon Spiced Bacon Waffles is a post from: Katie's Cooking