The feast is over. I hope you enjoyed really delicious eats. For those of you who know me, you know I hate leftovers. I hate taking boxes home or the idea of keeping food from the dinner I served. I box them up for you or toss it. Big waste, right? Well, I discovered why I don't like them. First, because I think taking home leftovers from nice restaurants is tacky; second, more importantly, because I want something new. Well here is a way I can stop being a hoarder/waster damned to Dante's Fourth Circle of Hell, by using my leftovers to make new things. Not reheating it, not eating it cold, but by using the "ingredients" to make something NEW! Thanksgiving is the best time to "rehab" those flavors for new delicious tastes far into December. 

So, Rusty, if you're reading this...don't worry, you can still have my chicken makhani. Here are some recipes to help you finish the leftovers:

Turkey Sandwiches...2 ways


Smoked Turkey, Blue Cheese, and Red Onion Sandwiches

Photography by Tom Schierlitz
Recipe by the Bon Appétit Test Kitchen
taken from bonappetit.com




ingredients

• 1 1/2 tablespoons olive oil
  
• 2 8- to 10-ounce red onions, cut into 1/3-inch-thick rounds
  
• 3 1/2 tablespoons red wine vinegar
  
• 6 cups trimmed large arugula leaves (about 4 ounces), divided
  
• 3/4 cup mayonnaise
  
• 8 1/3-inch-thick slices seeded wheat bread (such as La Brea Bakery) or four ciabatta rolls, cut horizontally in half
  
• 12 oz thinly sliced smoked turkey
  
• 3/4 cup coarsely crumbled blue cheese (such as Maytag; about 3 ounces)
  

directions

1. Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté until soft and lightly browned, breaking up onion rings, about 8 minutes. Remove from heat; stir in vinegar and season to taste with salt and pepper.
   
2. Chop enough arugula to measure 1 cup; place in medium bowl. Mix in mayonnaise. Season with salt and pepper. Spread about 1 1/2 tablespoons arugula mayonnaise over each cut side of bread. Divide turkey slices among 4 bread slices. Top with crumbled blue cheese, dividing equally. Top with red onions, then whole arugula leaves and bread.
   

My own Turkey Recipe (I wish I could have included a photo...but I ate it too quickly)

ingredients

• 4 slices of Multigrain bread
• Left over turkey slices
• kosher salt
• fresh crushed pepper
• Left over cranberry sauce or cranberry-orange relish
• Cream cheese 
• left over stuffing (optional)

directions

1. Spread a thin layer of cream cheese on one slice of bread. Put a liberal scoop of cranberry sauce or relish on the other side.
2. Place turkey on top of the cream cheese. Crack fresh pepper over the turkey slices and put a few dashes of kosher salt on the cranberry side. 
3. Feel free to put layer of stuffing in between. You are welcome to warm up the turkey and stuffing, although either way, I think it's delicious. 

Something not so traditional...


Spicy Turkey Paella
Recipe by Rozanne Gold
Photograph by Lisa Rutledge

taken from bonappetit.com
November 2003




ingredients

• 12 oz spicy smoked sausage (such as linguiça, andouille, or hot links), cut into 1/2-inch slices
  
• 1/4 cup garlic-flavored olive oil
  
• 2 large yellow onions, chopped
  
• 1 large red bell pepper, chopped
  
• 2 cups long-grain white rice
  
• 1/4 teaspoon saffron
  
• 4 cups low-salt chicken broth
  
• 4 large plum tomatoes, quartered
  
• 1 teaspoon salt
  
• 1 teaspoon dried oregano
  
• 1/2 teaspoon cayenne pepper
  
• 4 1/2 cups cooked leftover turkey, cut into 1/2-inch cubes
  
• 1 cup frozen peas
  

directions

1. Preheat oven to 350°F. Brown sausage in large skillet over medium-high heat, about 5 minutes. Remove from heat.
   
2. Heat olive oil in 6 1/2-quart pot over medium-high heat. Add onions and cook until golden, stirring often, about 12 minutes. Add bell pepper; cook 3 minutes, stirring frequently. Stir in rice and saffron, then next 5 ingredients. Bring to boil. Reduce heat to medium; cover and cook 15 minutes. Add sausage, turkey, and peas to rice mixture. Bake paella 10 minutes and serve.
   

Test-kitchen tip: If you can't find garlic-flavored olive oil, simply add a clove of minced garlic when you stir in the rice.

Turkey Sweet Potato Shepherd's Pie

courtesy of Rachel Ray

via Food Network

ingredients

• 2 tablespoons extra-virgin olive oil
  
• 2 pounds ground turkey or chopped leftover turkey
  
• Salt and freshly ground black pepper
  
• 2 teaspoons poultry seasoning
  
• 2 1/2 pounds sweet potatoes, peeled and cubed
  
• 1 onion, cut into 1-inch dice
  
• 2 carrots, peeled and grated
  
• 4 ribs celery, chopped
  
• 4 tablespoons butter, divided
  
• 2 tablespoons flour
  
• 2 cups turkey or chicken stock (recommended: Kitchen Basics brand)
  
• A few dashes Worcestershire sauce
  
• 1 (10-ounce) box frozen peas
  
• 1 very ripe banana
  
• A few dashes hot sauce
  
• 2 cups shredded sharp yellow Cheddar
  

directions

1. Preheat oven to 425 degrees F.
   
2. In a deep skillet or a Dutch oven heat 2 tablespoons oil over high heat. Add meat and break up with a wooden spoon, season with salt and pepper and poultry seasoning.
   
3. Place sweet potatoes in a pot, cover with water, cover pot, bring to a boil, salt and cook 15 minutes until tender.
   
4. Grate onions and carrots into the turkey. Add the celery and stir, cook 5 minutes. While vegetables are cooking, heat 2 tablespoons butter in a small pot over medium heat. Add flour to melted butter and whisk 1 minute then whisk in stock and season with salt, pepper and Worcestershire. Thicken a few minutes.
   
5. Stir peas into meat and turn heat off.
   
6. Drain potatoes and return pot to heat. Add remaining butter and melt over medium heat. Peel and slice banana and add potatoes to the pot. Season the potatoes with salt and pepper and a few dashes hot sauce. Mash potatoes and banana to combine, adjust seasoning. Top the meat with the potatoes. Cover potatoes with cheese and set in oven. Bake to melt cheese, 5 minutes.

My tips: I'm not loving the banana being included and I think if you add a different cheese like Monterrey Jack or Pepper Jack. I also think that you can skip some of the steps re: the sweet potatoes by including leftover sweet potatoes. 

Food for Thought

This will by far be one of the worst holiday seasons for many Americans. Sure the stock market is basically a yo-yo, but more important than that is the number of people in your own community who will have to choose between keeping a roof over their heads and putting food on their tables. This year, the thing I am most thankful for is that I am in the position to help others. In almost every part of our country food banks think they will run out of food this year before than can possibly help everyone. It is no different here in Utah. According to the Utah Food Bank, one in eight children in Utah lives in poverty. That is unacceptable. I can help here and I urge you to help in your own communities. Here is what one farmer is doing to do their part.  If you're hosting a holiday party, add a charitable aspect to it: collecting food, money, or other needed items. I think a lot of times we think a little bit can't help, but more now than ever every little bit really does count. 

If you live in Utah, there are so many places you can help with money, food, or with your feet. Here are some places you can help:

• Utah Food Bank Services' most needed items:

• Peanut Butter
• Tuna Fish
• Canned Fruit (low sugar)
• Canned Vegetables
• Canned Stews/Chili
• Boxed Meals
• Macaroni and Cheese/Pasta
• Turkey/Ham (accepted at UFBS location only)

• Utah Food Bank volunteering
• Drop off food at locations near you
• Buy a turkey for a family this year...
  

Furthermore, because there are so many are cutting back on their budgets, Spam has made a comeback. I bet you didn't know that Spam has expanded to hot & spicy, lite sodium, oven roasted turkey, and even a spread. For that reason, I am including some ways to spice up Spam.



Here are a few that will get you going:

• Barbecued Spam Sandwiches
• Herb Crusted Rack of SPAM(r) with Spamcetta Rolls and Crispy Grits and Butternut Squash Puree
  
• ...and many, many more. 

Turkey Time...Brining?

If you have done any research in any current of the food publications, you have noticed that this year, it is all about brining. I'm a bit of a newbie to brining, but I know it works. Why is brining all the rage? It's because it's the best way to maintain the moisture and infuse flavor into your dish. 

Brining is similar to marination, but is centered around a strong salt solution: the brine. It uses osmosis to penetrate the food to lock moisture in by hydrating the molecules. If you want a more scientific explanation, go to the best food scientist himself Alton Brown, see how he does it here and here. 

To brine you need salt, water, and a container large enough to hold your turkey. It's recommended that you brine one hour per lb of turkey, however if you have a recipe for a specific timing for the brine, please follow those directions. However, we know that a normal brine isn't good enough for us. Here is what Food Network says about brining:

"The purpose of brining is to tenderize the meat while adding flavor. A solution of salt is dissolved in water and meat is then submerged for a set amount of time, changing the cell structure and making it more moist and, often, more flavorful. The basic formula for a brine is 1/2 cup to 1 1/2 cups kosher salt for every gallon of liquid (whether water, juice, stock or beer). You can also add sugar and any other seasonings to taste; try herbs, garlic or peppercorns. Brining saturates the meat with the flavor of these seasonings. Unlike marinating, which flavors the outside, brining gives you deeper flavor and increased moisture.

The larger the meat, the longer it should brine; while shrimp only need about half an hour, a whole turkey takes 6 to 8 hours or so. Add ice to the brine to keep it under 40 degrees Fahrenheit in case you don't have room in the refrigerator.

Once you're done brining, remove the meat from the brine, pat it dry and cook it the same way you would otherwise."

 We need to add something, like a spice or flavor beyond salt and water. Here are a few brines that would work great for you whatever flavor profile you're looking for. 

Turkey Brine
courtesy of Sheri Gailey via allrecipes.com

ingredients

• 1 gallon vegetable broth
  
• 1 cup sea salt
  
• 1 tablespoon crushed dried rosemary
  
• 1 tablespoon dried sage
  
• 1 tablespoon dried thyme
  
• 1 tablespoon dried savory
  
• 1 gallon ice water
  

directions

1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
   
2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
   
3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
   
4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
   
5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
   

Out of this World Turkey Brine

courtesy of allrecipes.com

ingredients

• 2 gallons water
  
• 1 1/2 cups canning salt
  
• 3 tablespoons minced garlic
  
• 1 tablespoon ground black pepper
  
• 1/4 cup Worcestershire sauce
  
• 1/3 cup brown sugar
  

directions

1. In a large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. 
2. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.
   
3. Roast turkey as you normally would. 

Finally, here is a start to finish turkey recipe with a gravy.

Brined and Roasted Turkey

courtesy of Emeril Lagasse

ingredients

• 1 (10 to 12-pound) turkey
  
• Brine, recipe follows
  
• 4 tablespoons unsalted butter at room temperature
  
• 1 large yellow onion, cut into 8ths
  
• 1 large orange, cut into 8ths
  
• 1 stalk celery, cut into 1-inch pieces
  
• 1 large carrot, cut into 1-inch pieces
  
• 2 bay leaves
  
• 2 sprigs thyme
  
• 1 1/2 to 2 cups chicken or turkey stock, for basting

Brine:

• 1 cup salt
  
• 1 cup brown sugar
  
• 2 oranges, quartered
  
• 2 lemons, quartered
  
• 6 sprigs thyme
  
• 4 sprigs rosemary
  

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.

Turkey Broth:

• 1 tablespoon vegetable oil
  
• Reserved turkey neck and giblets
  
• 1 large carrot, coarsely chopped
  
• 1 onion, coarsely chopped
  
• 1 large celery stalk, coarsely chopped
  
• 1 small bay leaf
  
• 3 cups turkey stock, chicken stock, or canned low-salt chicken broth
  
• 3 cups water
  

Gravy:

• 4 cups turkey broth
  
• 1 cup dry white wine
  
• 4 tablespoons unsalted butter
  
• 1/4 cup flour
  
• Salt and freshly ground black pepper
  

directions

1. Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
2. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
3. Preheat the oven to 325 degrees F.
4. Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. 
5. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
6. Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
7. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

[For the turkey broth: 

1. Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. 
2. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
3. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.]

For the pan gravy: 

1. Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
2. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.

Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

Happy Brining Everyone!

Turkey Time...

I've decided to ease into the main dish by giving some tips and tricks as you begin to buy your bird or perhaps defrost it. Here is some preliminary information on your turkey from one of my favorite food blogs Serious Eats. Don't worry vegetarians, I'll hook you up next week.

Follow this link because it will tell you what turkey to buy, how long to cook it, how to cook it...and so much more! Or if you have specific questions, see if they get answered on Food Network's Dear Food Network. 

Here is today's tip, a video from VideoJug. 



Cooking Tips & Techniques:How To Carve A Turkey


Just in case none of that helps, there are Turkey Hotlines for before and day of debacles...

• Reynolds Turkey Tips: (800) 745-4000; 24 hours
  
• Butterball Turkey Talk Line: (800) BUTTERBALL (800-288-8373); 6 a.m. to 6 p.m. CST on Thanksgiving day
  
• Honeysuckle White: (800) 810-6325. Recorded answers to FATQ (turkey questions)
  
• Foster Farms: (800) 255-7227; 24 hours
  

Tomorrow: Should you Brine?

Thanksgiving: Focus on Sides (Day 5)...stuffing, finally

I know that this is your favorite side, which is why I have been putting it off. I have to admit that I have never made stuffing from scratch. Although, I'm sure I'm not alone, I usually fall victim to grabbing that old familiar box of stuffing for this side, but no more. This year, I will make stuffing from scratch. I've found that there are a few initial questions one needs to ask themselves when making a stuffing:

1. What kind of bread do you want to use? (i.e. cornbread, baguettes, classic breadcrumbs, seasoned croutons)
2. Will you put meat inside or go vegetarian?
3. What do you want to be the underlying taste? Flavorful stock? dried fruits? 

For that reason, I am including recipes I have found that meet these unique flavor profiles. I have not made any of the recipes YET, but am leaving it up to all of us to give them a try. 

For those of you who want something hearty with meat, eggs, and a whole lot of flavor.

Good Old Country Stuffing

courtesy of Paula Deen 

Ingredients

• 2 loaves oven-dried white bread(recommended: Pepperidge Farm)
  
• 2 cups cooked white rice
  
• 1 sleeve crushed saltines
  
• 1 pound bulk breakfast sausage
  
• 2 cups chopped celery
  
• 1 large onion, chopped
  
• 7 cups chicken stock
  
• Salt and freshly ground black pepper
  
• 1 teaspoon dried sage leaves
  
• 1 tablespoon poultry seasoning
  
• 3 eggs, beaten
  
• 1/4 stick butter, melted
  
• Mushroom Giblet Gravy, recipe follows
  

Directions

1. Preheat oven to 350 degrees F.
2. Crumble oven-dried bread into a large bowl. Add rice and saltines.
3. Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
4. Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.

Mushroom Giblet Gravy:

• 4 cups turkey or chicken stock
  
• Giblets from 1 turkey
• 2 chicken bouillon cubes
• 2 tablespoons reserved stuffing mixture
• 3 tablespoons cornstarch
• 1/3 cup cold water
• 2 pints button mushrooms, sliced
• 3 tablespoons butter
• 1 hard boiled egg, sliced
• Salt and freshly ground black pepper
  

Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste.

If you're looking for a few less steps to create a rich more casserole style dressing, here is your stuffing.

Cornbread Dressing

courtesy of Sandra Lee

Ingredients

• 1 large egg
  
• 1 cup low-sodium chicken broth
  
• 1 pound store bought cornbread, cut into 1-inch cubes
  
• 1 cup frozen diced onions, thawed
  
• 2 tablespoons Italian herb marinade mix (recommended: Durkee Grill Creations)
  
• 1 (8-ounce) can sliced water chestnuts
  
• 1 (14.75-ounce) can cream style sweet corn
  
• 1 cup shredded Monterey Jack cheese
  

Directions

1. Preheat oven to 350 degrees F. Spray a 2 1/2 quart casserole dish with cooking spray. Set aside.
2. In a small bowl beat 1 egg with the chicken broth. 
3. In a large bowl combine remaining ingredients and egg mixture. Stir to combine. 
4. Transfer to the prepared casserole dish. Bake for 1 hour.
   

A deliciously classic take on stuffing, but kicked up with zesty peppers. 

Rustic Bread Stuffing with Bell Pepper and Fresh Thyme

courtesy of Bon Appétit



Ingredients

• 1 (1-pound) loaf crusty country-style white bread
  
• 1/4 cup olive oil
  
• 4 teaspoons chopped fresh thyme
  
• 1 large garlic clove, minced
  
• 6 tablespoons (3/4 stick) butter
  
• 1 1/2 cups finely chopped onion
  
• 1 1/2 cups thinly sliced celery
  
• 1 cup finely chopped green bell pepper
  
• 1/3 cup chopped fresh parsley
  
• 1 3/4 cups low-salt chicken broth or turkey stock, heated
  

Directions

1. Preheat oven to 375°F. Using long serrated knife, cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in large bowl. Add oil, thyme, and garlic; toss to coat.
2.  Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return cubes to same large bowl.
   
3. Melt butter in large skillet over medium-high heat. Add onion, celery, and bell pepper. sauté until vegetables are soft, about 10 minutes; add parsley. (DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetable mixture.)
   
4. Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Stir vegetable mixture into bread cubes. 
5. Gradually add hot broth, tossing to coat evenly. Season stuffing to taste with salt and pepper and transfer to prepared dish. 
6. Cover dish with buttered foil, buttered side down. Bake stuffing until heated through, about 25 minutes. Uncover and bake until top is brown, about 25 minutes longer, and serve.
   

For those trying to actually lose weight or just not gain this holiday season, here is a low-calorie/carb option.

Sausage and Herb Stuffing

courtesy of George Stella

Ingredients

• 3/4 pound turkey sausage (you may use porkbreakfast sausage)
  
• 1/4 cup finely chopped celery
  
• 1/4 cup chopped red onion
  
• 2 eggs
  
• 2 cups coarsely chopped cauliflower
  
• 1/2 cup diced yellow squash
  
• 1/2 cup grated Parmesan
  
• 1 tablespoon chopped parsley leaves
  
• 3 tablespoons chopped fresh sage leaves
  
• 3 tablespoons chopped fresh thyme leaves
  
• 1 tablespoon minced garlic
  
• 1/8 teaspoon salt
  
• 1/8 teaspoon fresh ground black pepper
  

Equipment: 8 by 8-inch square baking dish

Directions

1. Preheat oven to 350 degrees F.
2. Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.
3. Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients.
4. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.
   

Quick and Easy all vegetarian stuffing...(sorry no photo available)

Gourmet Vegetarian Stuffing
courtesy of Mrs. Cubbison's recipe box

Ingredients

• 2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing or Corn Bread Stuffin'
  
• 1 cup butter or margarine, melted
  
• 1 Cup Orange juice
  
• 2 apples, unpared, cored and diced
  
• 1/2 cup watercress, chopped
  
• 1/2 cup almonds, diced
  
• 1/2 cup sunflower seeds, hulled
  
• 1/2 cup wheat germ
  

Directions

1. Combine dressing with melted butter or margarine, apples, watercress, almonds, sunflower seeds, and wheat germ. 
2. Stir in orange juice. Mix well. Pack tightly in a greased 1-1/2 quart jello mold. 
3. Bake at 350 degrees for 45 minutes. Makes about 6 cups.
   

We all love stuffing and I think for different reasons. Feel free to tell me why you love stuffing or what you think is the best or most foolproof recipe you've got! Good luck...I know I'll need it. 

Recipe: Blakely Breadsticks

Sunday, Caroline invited me over to her home for dinner, but first, it was time for breadsticks. You'd think there wouldn't be much to talk about...you'd be wrong. She set up a demo for us with Matt Blakely. He taught us how to make his dad's famous breadsticks. I humored her, because that's all I could do, however, now I have tasted the breadsticks and can mirror her excitement and intensity about you making and eating these delicious cheesy treats. You can serve it as a side or even with some marinara as an appetizer.

ingredients:

• 4 cups warm water
  
• 1/2 cup granulated white sugar
  
• 2 T Saf-Instant yeast
  
• 4 t salt
  
• 4 T vegetable or olive oil
  
• Approximately 8 - 10 cups flour
  
• 1/2 lb pepper jack cheese, grated
  
• 1/4 lb butter (divided; melted)
  
• Lawry’s garlic salt
  
• Parmesan cheese
  

Seriously...pepper jack cheese is the way to go. Trust me on this one. 



directions

1. Put warm (almost hot) water and sugar in a mixer (with a dough hook) or bowl and stir. Add yeast and allow it to dissolve. Stir in salt and oil. 
2. Little by little, stir in enough flour to make the dough soft but not sticky. (Add about 1/2 of the total flour at first, then less and less at a time until the desired consistency is attained, kneading in the last cup or so.) 
   
3. Spray 2 cookie sheets with Pam. Divide dough in half and roll out onto a lightly floured surface or surface sprayed with Pam, to a little larger than the cookie sheet. 
4. Take a pizza cutter and slice in half (lengthwise) and then across in 2” or 2-1/2” increments. Fill each dough piece with about 2 T grated cheese. 
5. Roll up and pinch the seams and ends and place on cookie sheet with the seam down. Repeat until done. (If you need a visual, put your email address in the comments and I'll send you a diagram).
6. Brush the breadsticks with 1/2 of the melted butter. Cover with plastic wrap or a lightweight slightly damp cloth and let rise until doubled (about 45 minutes). 
7. Sprinkle on Lawry’s garlic salt and Parmesan cheese and bake at 400 degrees for 12 – 15 min or until nicely brown. Immediately remove bread sticks from cookie sheets to cooling racks and brush with the other 1/2 of the melted butter. Serve hot and enjoy!

Yield: Makes 6 lbs. dough or about 2 dozen large breadsticks
Total Preparation Time: About 1 hour plus dough-rising and baking time
Calories, fat, fiber: Seriously, you don’t want to know. Don’t ask, don’t tell.

Note: Recipe can also be used for bread or pizza dough (1st 6 ingredients only). 1-1/2 lbs. of dough makes a good loaf of bread. 3/4 lb. of dough makes a 12” pizza.

My tips:

• this recipe is huge so unless you're trying to feed 20 normal people, or me, Caroline, and Laura...cut it in half
• Probably best to add flour in at 2 cups at a time, until the dough is cohesive not sticky
• Don't need a KitchenAid, but you can use one...by hand worked just fine. 
• You can let it rise either in a large ball of dough or form the breadsticks first and let it rise...works fine either way!

Thanksgiving: Focus on Sides (Day 4)

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

This delicious recipe comes from Giada DeLaurentis and is one of her classic family favorites. It is so deliciously cheesy and gives Thanksgiving mashed potatoes an extra kick.  She makes it with mozzarella, but you could do other cheeses too like a nice monterrey jack or cheddar. It's so quick to make, although it helps to have a potato ricer or masher to make sure you have no lumps. 

Ingredients:

• 1 tablespoon butter
  
• 4 pounds russet potatoes, peeled, cut into 1-inch pieces
  
• 1 cup whole milk
  
• 1/2 cup (1 stick) butter, melted
  
• 1 1/2 cups grated mozzarella
  
• 1 cup freshly grated Parmesan
  
• Salt and freshly ground black pepper
  
• 2 tablespoons plain dry bread crumbs 
  

Directions

1. Preheat the oven to 400 degrees F.
2.  Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
3. Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. 
4. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. 
5. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. 
6. Sprinkle the bread crumb mixture over the mashed potatoes. (Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.)
7. Bake, uncovered, until the topping is golden brown, about 20 minutes.
   

My tips:

• Feel free to use a different cheese, as long as it melts well
• Can use leftovers for a Shepard's Pie
• Any breadcrumbs will work, including the oh so popular Panko

Garlic and Herbed Early Peas and French Beans

Generally, I'm not a fan of Sandra Lee's semi-homemade philosophy because I think she is too dedicated to her 70% pre-made 30% homemade concept. This time however, I think it gives a easy new take on the green bean casserole and makes it a bit better with bacon! Everything is better with bacon!

Ingredients:

• 1 (16-ounce) bag frozen french cut beans
  
• 1 (16-ounce) bag frozen early harvest peas
  
• 4 strips bacon, chopped
  
• 1 cup red onions, slivered
  
• 1 1/4 cups half-and-half
  
• 1/4 cup cognac
  
• 1 (1.6-ounce) packet garlic herb sauce mix (recommended: Knorr)
  
• Salt and pepper

Directions:

1. Combine frozen green beans and peas in a microwave-safe bowl. Add 1 tablespoon water, cover and heat on high or 8 to 10 minutes, stirring once.
2. In a large saucepan, brown chopped bacon. Remove all but 1 tablespoon of bacon fat from the pan and add onion slivers, saute until softened. Add half-and-half and cognac to pan and whisk in garlic herb sauce mix. Bring to a boil, stirring constantly. Reduce heat and simmer until thickened.
3. Drain green beans and peas. Add to pan with the sauce and stir. Season with salt and pepper, to taste.
   

Tips: Feel free to replace the cognac with a dry white wine or a bit of chicken stock. You can always add the traditional fried onions over the top if you need that crunch or you can go a more gourmet route and crisp up some scallions in white wine!

Quick Dinner: Orange Roasted Salmon

This is a great weeknight meal, because it takes about 20 minutes to make from start to finish. Salmon is a great fish to integrate into your diet since it's full of omega-3 fatty acids which are great for your skin and your heart. This is a spin from a recipe called Barbeque-Roasted Salmon from Robin Miller on Food Network, but I tweaked. I changed some of the ingredients and methods, partially to make it easier, but mostly because I don't really like following directions.

 
Ingredients:

• 1/4 cup orange juice
  
• 2 tablespoons fresh lemon juice
  
• 2 tablespoons light brown sugar
  
• 2 teaspoons finely grated orange zest
  
• 1 teaspoon ground cumin
  
• 1/4 teaspoon of celery salt
• 1/2 teaspoon kosher salt
  
• 1/4 cayenne pepper
• few dashes of hot sauce
  

Easy substitutes: 1/4 chili pepper instead of hot sauce; lime juice instead of lemon; lemon or lime zest instead of orange; and feel free to add in your favorite spice to give it your own special kick!

Directions:

1. Preheat oven to 400 degrees F. 
2. In a bag, together brown sugar, orange zest, cumin, salt, and cayenne. Using tongs, add salmon fillets to the prepared pan (9x 12 pan). Rub the mixture into the salmon with your hands gently.  
3. Pour the orange juice mixture over the salmon and turn to coat both sides. 
4. Roast for 15 minutes with foil, then broil uncovered for 3 minutes. You should be able to  put a fork easily into the salmon.

We served our salmon with some Lipton's Herb Butter Rice and a quick salad with raspberry vinaigrette, both of which Caroline Christiansen made! After attempting to make food to eat for hours today, we were starving and this totally hit the spot and left us feeling light. There were breadsticks that went with this, but I'll save that for its own post. 

Thanksgiving: Focus on Sides (Day 3)

Oven Roasted Red Potatoes with Rosemary and Garlic

Many of you serve mashed potatoes at Thanksgiving, but here is an easier way to get potatoes on your table, without having to go through the trouble of having to boil and mash. It keeps things a bit lighter and you can give it to the recipe-challenged helper in your family. Thank you Paula Deen and Food Network. 

Ingredients:

• 1 1/2 pounds small new red potatoes (about 15), scrubbed and dried 
  
• 1/4 cup extra-virgin olive oil 
  
• 4 to 6 cloves garlic, crushed 
  
• 1 tablespoon fresh or 1 teaspoon dried rosemary
  

Directions:

1. Preheat the oven to 350 degrees F.
   
2. Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. 
3. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. 

*These can also be chilled and served with fried chicken or ham.

Classic Green Bean Casseroles

I couldn't possibly do a dedication to sides without including the classic Campbell's Green Bean Casserole. So obviously this isn't the greatest side for those hoping to have a  calorie friendly Thanksgiving, but if you haven't tried this classic before, you need to try at least one serving, preferably two. 

Ingredients:

• 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  
• 1/2 cup milk 
  
• 1 tsp. soy sauce 
  
• Dash ground black pepper 
  
• 4 cups cooked cut green beans 
  
• 1 1/3 cups French's® French Fried Onions
  

Directions:

1. Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
   
2. Bake at 350°F. for 25 min. or until hot.
   
3. Stir  Sprinkle with remaining onions. Bake 5 min.

**Tips: 

• Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
  
• For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
  
• For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
  
• For a festive touch, stir in 1/4 cup chopped red pepper with soup.
  
• For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.
  

FOODFLASH: New ESTE location is open!

My favorite SLC pizza spot has expanded to a second location in downtown. You can now enjoy Este wherever you are...well, as long as where you are is in Sugarhouse or Downtown SLC. Anyway, after much anticipation and a promised September 2008 opening, Este Pizza Co has finally opened their newest location on 200 S between State street and 200 East. Don't be surprised if you see me catching a slice between reviewing docs over at One Utah Center!

This place is great for a classic NY Style pizza, but also features modern twists and vegan pies by the slice once a week (you'll have to order your own pie the other days). I love a classic plain and not really into what they call the "pink" pizza, which features ricotta cheese mixed with marinara sauce under a bed of mozz. However, I know you'll find the right pizza for you at one of Este's two locations!

Two for Tea...actually just Dinner for Two

This is one of my favorite recipes. I hesitate to put it on my blog, because I hold these cards close to my chest. It has never disappointed anyone...go ahead, ask around. I pull this Tyler Florence Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime recipe out when I want to really impress someone with a fresh, flavorful fare with just a bit of kick. It's really quick and perfect for my friends Maeve and Chris Baughman in D.C.; it takes only 5 minutes to prepare and about 3 minutes to cook and perfect for the two of you. You can pick up everything you need at Whole Foods in one stop. I know that ahi tuna steaks can sometimes be expensive, but a really great option is to get frozen tuna steaks and thaw them in a bowl of warm water (although this does push dinnertime back).

Ingredients:

• leaves from 1 bunch fresh cilantro, chopped
  
• 1 jalapenos, sliced
  
• 2 teaspoons grated fresh ginger (has to be fresh, don't try to substitute!)
  
• 2 garlic cloves, grated
  
• 2 limes, juiced
  
• 1/4 cup soy sauce
  
• a dash of sugar (sorry so small...like 1/16 of a teaspoon- it matters, trust me!)
  
• Salt and freshly ground black pepper
  
• 1/8 cup plus 1 tablespoons extra-virgin olive oil
  
• 2 (6 ounce) blocks sushi-quality tuna
  
• 1 ripe avocados, halved, pitted, peeled and sliced
  

1. In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated.
   
2. Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with salt and pepper.
3. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish.
4. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
   

Serving Suggestions:

• Try it over rice or risotto...(Laura recommends a lemon rice).
• For those of you who need a quick fix, Uncle Ben's Ready Rice. It takes only 90 seconds to make.
• It is also great with grilled asparagus or sauteed spinach.

Here is another helpful tool for those of you who are single or a couple. This is a really cool calculator I found that helps make any recipe to the serving size you need...Maeve.

Thanksgiving: Focus on Sides (Day 2)

The parade of sides continues. Martha Stewart is definitely in the spirit with sides with this quiz to find out what side dish you would be. I hoped I would be candied yams, but alas...

Here are my results:

You are undoubtedly
Mashed Potatoes and Gravy.

You find comfort in familiarity and like things that go together. Milk and cookies. Bacon and eggs. Where would mashed potatoes be without the gravy? This Thanksgiving, your plate is sure to feature this classic combo.

I would have to agree that I do love comfort classics, but with a sophisticated spicy twist. Go find out what side you are!

Sprucing up Cranberry Sauce: Cranberry-Orange Relish

Are you tired of using your can opener and letting your cranberry sauce slink out of an aluminum can? Then, this is your go-to dish. It has the fresh flavor and type of acidity you're looking for to cut through an often heavy meal like Thanksgiving.

Ingredients:

• 1-12 oz. package fresh cranberries
  
• 1 medium orange
  
• ¾ to 1 c. sugar
  

Directions:

1. Cut unpeeled orange into eight pieces. Remove white stuff. 
2. Combine oranges and cranberries in Cuisinart/food processor and grind till desired thickness. Add sugar. 
3. Cover tightly in plastic wrap and store in fridge until it's time to eat. 

*A really great thing about this dish is it's better if you do it a day or two ahead of Thanksgiving to allow the flavors to marry. The sugar works like a charm and you can freeze it for future eats. 

This recipe comes courtesy of liz Anderson over at lizzythebotanist.com.

Thanksgiving: Focus on Sides (Day 1)

Whipped Sweet Potato Bake

This recipe comes from Kraft Foods kitchen and is one of the simplest sweet potato dishes with a delicious return. The beating technique creates a much smoother texture than your run of the mill candied sweet potato dish. I have made it for a small group of people and for a large crowd; it works for all occasions. 

Ingredients:

• 3 cans (15 oz. each) sweet potatoes, drained
  
• 1/4 cup (1/2 stick) butter or margarine, melted
  
• 1 tsp. ground cinnamon
  
• 1 tsp. ground ginger
  
• 1/4 tsp. ground nutmeg
  
• 3 cups JET-PUFFED Miniature Marshmallows

Directions:

1. HEAT oven to 350°F. Beat sweet potatoes, butter, cinnamon, ginger and nutmeg with mixer until blended.
2. SPOON into lightly greased 1-1/2-qt. casserole dish; top with marshmallows.
3. BAKE 15 to 20 min. or until mixture is heated through and marshmallows are lightly browned.
   

The Most Wonderful Time of the Year...at Starbucks

I am so obsessed with the holidays and I love that everyone, including Starbucks, is getting into it. The holiday cups and drinks are now back at Starbucks and I'm so happy about that. So here are the new 2008 drinks:

• Gingersnap Latte
  
• Chai Egg Nog Latte
• Peppermint Mocha Twist
• Peppermint Hot Chocolate
• White Peppermint Hot Chocolate
• Espresso Truffle  
• Peppermint White Chocolate Mocha

The best part about it is that most of these drinks can be made hot or iced. You can also mix up and take the flavor profiles to make new drinks,  like hot chocolates. These drinks will get you warm and in the festive holiday mood. I know I'm ready! So feel free to add one more thing to your christmas wish list, I did...

Recipe: Cake Cookies

My friend Liz just made me delicious treats when I was having a bad day and they really did make things a bit better.  Keeping these ingredients in the house to make cookies in a pinch is easy, especially around the holidays. Liz sent me over the base recipe for cake mix cookies and you can get creative and make them your own. So here is the what she sent me:

Ingredients

• 1 package of cake mix (any flavor, but chocolate works the very best. I used Betty Crocker Triple Chocolate Fudge for the ones last night.)
  
• 1 large egg
  
• 1/4 cup oil
  
• 1/4 cup water
  
• 1 cup chocolate chips, Andes chips, peanut butter cups, m&m's, nuts, raisins...Whatever you want!
  

Directions

• Preheat oven to 350 degrees. 
• Combine cake mix, oil, egg, and water. Beat until well blended. Stir in remaining ingredients.
  
• Drop by teaspoon about 1 inch apart onto greased cookie sheet (or one line with parchment paper).
  
• Bake for 13-15 minutes. Makes about 4 dozen cookies (Um, I only got 2 dozen out of this both times...maybe I make them too big?).
  

Weeknight Dinner Recipe: Veggie Enchiladas

When it starts getting cold, you want to turn on the oven and eat something that stays with you. Here is a nice alternative to the typical casserole. It's a Martha Stewart recipe from Food Everyday (i've added a couple of twists) and a great weeknight dinner. Nutritionists have recently suggested eating more vegetarian main dishes weekly to improve one's health, so here it is and I also get to make my vegetarian readers happy!

Serves 8

Ingredients

• 2 tablespoons olive oil, plus more for baking dishes
  
• 2 teaspoons ground cumin
  
• 1/4 cup all-purpose flour (spooned and leveled)
  
• 1/4 cup tomato paste 
  
• 1 can (14 1/2 ounces) reduced-sodium vegetable broth
  
• Coarse salt and ground pepper
  
• 3 cups grated pepper Jack cheese (12 ounces)
  
• 1 can (15 ounces) black beans, rinsed and drained
  
• 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
  
• 1 box (10 ounces) frozen corn kernels, thawed (make sure it's no salt)
  
• 6 scallions, thinly sliced, white and green parts separated
  
• 16 corn tortillas (6-inch)

Directions

1. Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.*
2. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with Kosher salt and pepper. (I suggest adding some sliced black olives and season with crushed red pepper flakes). 
3. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. 
4. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
5. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. 
6. Cool 5 minutes; serve garnished with scallion greens and sliced avocados. 

* A mexican dish without a little bit of heat is just useless.  I would add some hot sauce at this moment. However much as you would like. 

Here is the best part...you can make it partially on one day to finish on another:

To freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.

To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.

Time to Bake! Classic Chocolate Chip Cookies

It is November 4th: election day. I have been so emotionally and mentally involved in this election, so needless to say, I have been a wreck all day. I needed a treat so bad, because unfortunately I'm a stress eater. The combination of the snow steadily coming down outside and trying to not have an ulcer pushed Laura to hit the kitchen and started whipping up a go-to cookie recipe: Danielle Mathis' chocolate chip cookies.

Preheat oven to 375; bake 10-12 min

wet

• 1 C. butter flavored Crisco
  
• 1 C. Sugar
  
• 2 eggs
  
• 1/2 C. brown sugar
  
• 1 tsp.Vanilla

mix all together then add:

dry

• 1tsp. baking soda
  
• 1 tsp. salt
  
• 2 1/2 - 2 3/4 C. flour
  

Mix together...then add chocolate chips. I suggest using a wooden spoon or spatula. 

Cover a cookie sheet with aluminum foil and make whatever size cookies you want. These key to these cookies are the butter Crisco, so don't substitute. 

Everyone will love these! They are Victory Cookies now. Never tasted so sweet! 

Congratulations President-elect Barack Obama! Congratulations to the world!

Restaurant Review: The Counter

Date: November 3, 2008

Guests: Liz Anderson, Diane Cañate and Laura Cañate

Place: The Counter

188 South Rio Grande Street
Salt Lake City, UT 84101

Hours:OPEN DAILY 

Monday-Thursday: 11am-10pm
Friday-Saturday: 11am-11pm
Sunday: 11am-9pm

My best friend Liz Anderson text me in a frenzy (if that's possible) and convinced Laura and I to meet her at a new burger spot in Salt Lake City, the Counter. It is located in a new addition of the Gateway in northwest Salt Lake. It has an industrial modern diner feel with touches of classic diner including thick shakes and a full counter, where we sat. 

The Counter is a place that values custom orders and gives you a chance to make them prove it. Check out the menu, it will give you the idea of how custom your order can become. In fact, today the three of us were a bit paralyzed by all the options. When you think of a burger spot who expect beef, maybe a veggie burger, but at the Counter you can pick between: beef, turkey, veggie, or chicken.  Second, you pick your cheese from 10 different varieties ranging from a Yellow American Cheese to Imported Swiss to a Herb Goat Cheese Spread, and lots in between. Third, you can top your burger with up to 4 toppings (lettuce, roasted chiles, tomatoes and others) for free and specialty toppings (like avocado, fried egg, or bacon) for an additional fee. Fourth, you choose a sauce like honey mustard, ginger soy glaze, or peanut sauce. Finally, you pick your bun: either honey wheat, english muffin, or classic hamburger bun. It's a process, but it's worth it.For those of you who can't make these types of commitments, don't worry, the Counter has tons of menu favorites with Signature Burgers and Sandwiches. 

Here's what we ordered:

Liz

• 1/3 lb Veggie Burger topped with Danish Blue Cheese, grilled onions, tomatoes, and peppercorn steak sauce
• Veggie burgers are vegan handmade with corn, beans, mushrooms, cranberries, and lots of other things we couldn't totally decide on. All Liz could say was "What isn't in this patty?" What was definitely in it delicious flavorful meat substitute. 

Laura

• Stacked B.L.T. with Garlic Aioli
• Classic B.L.T. that hit the spot, where bread was toasted perfect on one side only (creating a pleasing bite). Garlic aioli may have been a bit heavy, but a welcome twist on classic mayo.

Diane

• 1/3 lb Beef Burger (cooked medium well) topped with Jalapeño Jack cheese, tomatoes, and horseradish mayo
• Beef was cooked perfectly, which is rare (no pun intended) for non-steakhouses. The cheese was perfectly melted making the combination of flavors exceed my expectations, especially, after I added a tangy horseradish mayo.

We shared a fifty-fifty of fries and string onions. They were expertly fried and crisp. Served with a trio of sauces: bbq, horseradish mayo, and buttermilk ranch. Traditionalists can still get ketchup, but definitely try one of these alternate condiments, you'll like it. 

All in all, we'd definitely recommend The Counter and we'll be going back for sure. Most of the food is made in house and it's obvious. Give it a try! 

National Sandwich Day

I know I should I have told you all this yesterday, but today is National Sandwich Day. For those who know me, the worst part of me comes to the surface when it comes to sandwiches. Why? Sandwiches happen to be one of the few places that I demand perfection. I have cried over sandwiches that have fallen apart in the past. I have started a fight with my mother when she tried to help me out by cutting a large sandwich in half...yes, it was in a public restaurant in NYC. I have thrown away  seemingly good sandwiches simple because they weren't to my liking. 

So, where did a sandwich start? It's been rumored to start with the 4th Earl of Sandwich, John Montague, who wanted to eat without getting his cards greasy by meats during a long session of cards. Sandwiches seemingly gained their popularity when people started having to leave home to work and didn't get long enough lunch breaks and had to get their food in a quick and easy package. 

What gives a sandwich it's unique characteristics? Two or more slices of bread, with one or more layers of filling. That's it. It ranges from the cheesesteak to the Po'boy; the hero to the hotdog, even the hamburger to the panini, and the oh so classic PB & J.  

Here is a list of my favorite places to get sandwiches:

• Robin's Nest (SLC)--sandwiches on wheat, white, marbled rye, and lots of others. They have cool names like The Flower Child (vegetarian) to Thanksgiving inspired sandwich with turkey and cranberry spread. My new favorite--BLT. 
• J-Dawgs (Provo, Utah)--best hot dogs in the country! Hands down. 
• Potbelly Sandwich Works (East and Northwest U.S.)--best hot sandwiches, I recommend the tuna salad with a sugar cookie!
• El Taco Nazo (Chino Hills, Ca)--delicious tortas! I dream of them all the time.
• Red Rock Brewery(Salt Lake City, Utah)--Really good Ruebens and great sandwiches of the day, like Tuna ahi sandwiches.
• Billy Goats Tavern (DC)--Simple delicious burgers and classic (kinda buttery) grilled cheeses. 
• Gelato Italiano (LA) Get delicious paninis and creamy gelato..even with celebrity sitings. 
• Creamery on Ninth--9th Street Grill (Provo, Utah)--Laura digs their grilled cheese. 

Tell me your favorites! Go have a good sammy today!

Restaurant Tour: Salt Lake City's Best

The latest issue of Salt Lake Magazine includes Utah's Best Dining Guide, so of course I'm going to taste it.  It seems like I'll never be able to go to all of places I've listed, but I've got a year to do it. If you want to come with me or suggest a Utah eatery that both I and Salt Lake Magazine have missed, please feel free to do so in the comments section of this post. 

So, here's we we'll go :

American Fine Dining

• Garden Cafe*
• Log Haven*
• Metropolitan* (we've done this before, but we'll give it a try for dinner)

American Casual

• Blue Plate**
• Em's Restaurant
• Moochie's 
• Ruth's Diner* (maybe...we'll try it again. I make no promises.)
• Tin Angel*

Bakeries & Cafes

• So cupcake

Barbeque & Southern Food

• Mama's Southern Plantation
• Q4U**
• The Sugarhouse Barbeque Company

Bar Grub & Pubs

• Cotton Bottom Inn**
• Red Rock Pub and Brewery*
• Lamb's Grill Cafe

Burgers, Sandwiches, Delis

• Caputo's Market and Deli**

French/European

• Paris Bistro

Greek & Middle Eastern

• Mazza

Indian Food

• Bombay House
  
• Himalayan Kitchen

Italian & Pizza

• Cafe Trio
• Cucina Toscana
• Fresco
• Lugano
• Settebello Pizzeria

Japanese

• Takashi

Mexican

• Red Iguana

Southeast Asian

• Monsoon Thai Bistro
• Pawit's Royal Thai Cuisine

Steak

• Spencer's

Park City (& the Wasatch Back) Special

• Chez Betty
• Glitretind
• Gateway Grille
• Spin Cafe
• Windy Ridge Bakery & Cafe
• Reef's
• Cafe Terigo
• Tarahumara
• Shabu
• Prime Steak House and Piano Bar

Ogden & Northern Utah

• Hamilton's Steak and Seafood (we'll see if I make it to Logan...this is on you T)

Provo & Central Utah

• The Tree Room

Moab & Southern Utah

• Hell's Backbone Grill

Places we will still review even thought they didn't make the magazine, but should have:

• Franck's
• Tuscany
• Zoom
• Gloria's Little Italy
• Sawadee
• Robin's Nest

So get your appetite and gastronomical vocabulary's ready for what will prove to be a delicious, yet ambitious excursion.

*2008 Dining Award Winner

**Quintessential Utah (as named by Salt Lake Magazinze)