South by Southwest.

I had a really bad hankering for fresh salsa this week. The hot weather begs for something cool, crisp and light. Rather than buying a jar of pre-made salsa - which, admittedly, sometimes does hit the spot - I spent pretty much the same amount of money to make my own, and lots more of it than you'll get in one of those jars.


This meal is incredibly easy to prepare and cook, but makes up for it in the clean-up. Just be sure to clean up along the way so you're not stuck at the sink for half an hour after a day in the heat and an evening of cooking, when all you really want to do is kick back with a vodka and tonic.


The Meal: Southwest Pork Chops with Mango Salsa and Green Bean Fries

One for the archives.

Bill and I like to joke about/daydream of/half-heartedly plan on opening a restaurant of our own someday. We both love what we do right now, but we also love this whole cooking thing. I mean, the boy went to school for it. And I love food, so...


It's just a little pipe dream that if we ever wanted to do something different, we think we could embark on this project together. So, we're "archiving" our favorite recipes from this here blog that could easily be a restaurant-quality dish. This is the first.


The Meal: White Bean and Swiss Chard Stew with Hot Sausage and Poached Egg

It's always Half Full here.

About six weeks ago, I began a lifestyle change - attempting to eat healthier and less, as well as incorporating exercise into my daily routine. The latter has been surprisingly easier than the former. Now, if I don't go to the gym, I feel lethargic and not quite right. 


But, ever since I made this conscious change, I have had an UNBELIEVABLE craving for pizza. I have no idea why. It was never one of my favorite foods. I've been able to resist ordering out until I could make it myself and choose the quality of the ingredients. 


This is my attempt at recreating the pizza and wine bar Half Full. That place has slowly but surely become my favorite eatery in this town - great wine and gourmet pizza. I literally could not want more in life. All of you far-away friends - if you visit, we're going there. That will be my excuse to feed my obsession.


The Meal: Pizza Two Ways - Asparagus, Tomato & Feta and Peppers, Sausage and Parmesan

A different Mother's Day gift.

I've never known what to get either of my parents for Mother's Day or Father's Day. I know they say you don't really need to get them anything, but if you're like me, you always feel the need to do so. I just have never really liked the thought of buying something for someone without a lot of thought behind it.


So, this Mother's Day, I decided to make something for my mother. Not with macaroni and Elmer's glue - I'm pretty sure she's glad those days are behind her. I thought I could use this here blog to contribute.


My mother is how I learned basically all of my cooking skills. My sister was never one for the domestics, so I was always in the kitchen helping out as far back as I can remember. We weren't always the most gourmet cooks - I still am not - but it sure tasted good. So, I decided to return the favor and spend some time in the kitchen in honor of Mom.


The Dessert: Cinnamon Apple French Tartlets

An ode to summer.

I am of the belief that you can summon beach days and warm weather by cooking the right food. Bring out those summer flavors in the kitchen and everything else will follow. But, if it's raining (like it was when I made this), you can turn all the lights on inside and at least pretend you're eating a mid-summer meal out on your porch.

That, and you're going to want to make all of this on the grill at least half a dozen times this summer. I made all of this inside, which will suffice, but all of this tastes immensely better on the grill.

I will forever be reminded of hazy summer Sundays with my family with this kind of food. Mom and I prepping in the kitchen, dad out on the deck grilling - and the rest of the family comes flooding in because everything smells so darn good.

The Meal: Orange Teriyaki Chicken will Veggie Packets and Corn Salad

A Finer Things Extravaganza.

This weekend, Bill and I took on a huge project: An Easter weekend dinner for 12 people. I've never cooked for more than 4. Believe me, this is a marathon, not a sprint. 6 hours of cooking. Oof.

With entertaining, a rule of thumb is to not make anything you haven't made before. Well, we didn't exactly follow that. Our menu was a combination of traditional family recipes, Finer Things Club greatest hits (so far), and a couple of new recipes.

With this entry, we chose to highlight one of the new recipes we tried out and one of Bill's family recipes. The full menu is below:

The Feast: Maple Glazed Ham

                     Herb Roasted Chicken

                     Asparagus Gratin

                     Dijon Vinaigrette Potato Salad

                     Deviled Eggs with Dill

                     Roseman's Beans

                     Fresh Herb Rolls

                     French Apple and Pear Tart

                     Blackberry Macaroons

We'll give you the two side dishes, Dijon Vinaigrette Potato Salad and Roseman's Beans, which were absolutely delicious and big hits among our crowd.

This is a Picadilly line to Cockfosters.

This meal requires a bit of a back story. Over Christmas break of my senior year at Catawba, a group of us took a week-long trip to London for a theatre travel course. It was the first (and only) time I've ever been out of the country, and I had an absolute blast. Some of my fondest memories come from that trip.


Early on in the trip, a group of us ventured to Harrod's to look at all the pretty merchandise that we couldn't possibly afford, as one does. We happened to exit through a different door than we entered and stumbled upon what I think was the best discovery of the entire trip. Patisserie Valerie is a phenomenal French cafe and bakery where we ended up having lunch that day. 


I vowed that on our last day, I would return and have my favorite meal of the trip, no matter where it was. Patisserie Valerie was it, and this was my attempt to recreate that fantastic meal.


The Meal: Croque Madame

(Obligatory tourist phone booth shot)

(Meg and I model our purchases from the Harrod's clearance rack - which still cost a pretty pound.)

We kemade kebabs.

So, a new super-gym opened up just a few miles down the road. Bill and I joined, not just because it's really cheap, but a girl's got to get in shape for the summer! Starting June 21, I'll be in a show 4 to 6 nights a week. The longest run I've ever done for a show is 18 performances, so stamina will be essential.


The evening we made this, we spent an hour at the gym and then walked the Cape Henlopen State Park trail. The MOST exercise. After that much physical exertion, you want something both healthy and easy to make. You never wanna chow down on something loaded with cream sauce and butter after a workout, nor spend an hour in the kitchen.


This isn't to say this is turning into a healthy cooking blog. No way, no how. This is just really good food that happens to be good for you. I'll leave Cooking Light to local favorite (and my roommate) Erin Williams. ;)


The Meal: Honey-Orange Kebabs with Quinoa Salad

The best pies in Lewes.

My lame attempt at a musical theatre joke. Sorry.

Never have I ever made a meat pie. This technically isn't a meat pie - it's seafood. I haven't been a particular fan of fish at any point in my life, but I'm growing to like it. With this meal, there are so many great flavors going on that it's not just the taste of fish that you get, which is what I used to hate about eating seafood.

This is a spin on a recipe I picked up from Sunny Anderson on Food Network quite a while ago. I would swear that I have a photographic memory when it comes to recipes on TV, because I remembered everything that was in hers weeks after seeing the show. We did add a few different things to do our own take on it.

The Meal: Salmon Pie with Roasted Spring Vegetables

Going International.

As we were preparing this meal, Bill and I realized that we have really traveled the globe with our recipes so far: Italian, British, Chinese, French, All-American, and this time - Indian. Bill has his roots in traditional French cooking and most of my experience comes from down-home country cooking, so I think we've done a pretty good job of expanding our horizons thus far.


I have to say, however, this was a total experiment. This was the most frantic I've ever been in the kitchen. Luckily for us, it turned out very well. Just as with barbecue, there are as many ways to make curry as there are people who make curry. There's a base of flavors to build from and you can put your own twist on it however you please. 


We decided on an Indian dish because we open The Secret Garden at Clear Space this weekend, which Bill costumed and I play Fakir - the only Indian character in our production. (You should totally BUY TICKETS and see our amazing show!) See, I told you there would be many themed dinners to come.


And, there's just a bit of melancholy with this post. Our guest director, David Ruttura, has been an honorary member of the Finer Things Club in his three weeks of residence here. This was his last dinner with the club. Hopefully, he'll be taking some kitchen skills back to New York with him!


The Meal: Yellow Curry with Lamb

(The Finer Things Club took a walk in the Cape Henlopen State Park in the early evening before dinner. It's my new favorite place. Thank you, Erin Stasi, for taking me the first time!)

As I already mentioned, there are innumerable ways to make curry. This was just what we decided to throw in. Always adjust to your own tastes. I enjoy spicy food, but only if it adds flavor to the dish. I don't like things to be spicy to the point where you can't taste any other flavors.

I aspire to be Giada.

It's true. Giada de Laurentiis is probably as close to perfect as a human being can get. She's gorgeous, has an attractive husband and awesome daughter, can cook up a storm, and doesn't break a sweat during any of it. I figure if I keep making Italian food, I'll eventually become Giada. 


Italian is probably my favorite to both cook and eat. There are so many different flavors and combinations to try, and Italian cooking always brings about a family vibe to the table. So, here's my stab at reinventing a classic family dish.


The Meal: Lasagna with Sausage and Bechamel Sauce

The Working Man's BBQ

In my four years spent in North Carolina during college, I never did understand the difference between Eastern and Western Carolina barbecue sauces. But ssshhh, don't tell anyone from North Carolina. They may actually rip your head off. 


Southerners, and in particular, North Carolinians, are passionate about their barbecue. Every family and restaurant probably has their own unique recipe for a sauce, which makes barbecue one of the great kitchen equalizers. You can never really screw it up if you stick with the basic ingredients. Then, you can add your own little flair to give it a unique twist.


I suppose this recipe is an East-meets-West BBQ sauce. I didn't use pork (sacrilege!) because I had a ton of chicken in my freezer. Really, you can use almost any protein you want with barbecue, which is the beauty of it all.


The Meal: BBQ Pulled Chicken with Sweet Potato Fries

Mastering the Art of French (Country) Cooking.

Bill's idea for this meal was to teach everyone how to cook the perfect roast chicken. My task was to create the side dish to pair with the chicken. How convenient, then, that Bill got a new cookbook by Skye Gyngell entitled My Favorite Ingredients, and one of the first recipes is a side dish served best with a roast chicken and salad greens. 


So, when we added in the dessert, this happened to turn into a meal inspired by the French countryside. (Bill knows these things. I just know that it's good food.)


You may think that French cooking is rather difficult - my only exposure to the style is watching Julie & Julia, as I suppose it is for many of you - but this is one of the easiest and most delicious meals I've ever made. 


The Meal: Herb-Roasted Chicken with Asparagus Gratin

Brunch on the run!

In the great amount of time I had this morning between getting a decent amount of sleep and heading to a long day of rehearsal, I decided it would be the best idea to get up and cook. Why not spend my free time today doing this?


When I bought the potatoes for the Fish and Chips this past week, Russet potatoes were buy one, get one free at the grocery store. So, a five pound bag of spuds has been staring at me from the counter, begging to be used.


There is nothing I love more than home fries for my Sunday breakfast. With this recipe, it's nearly (and could possibly be) a square meal. 


The Meal: Rosemary & Thyme Potato Frittata 

Birthdays are for indulgence.

The happiest of birthdays today to my fellow chef, Mr. Bill Clark. Many drinks were consumed last night in honor of the occasion/St. Patrick's Day. Which meant I had to get up at 7:00 this morning and bake furiously before work at 9:00. Oof.


But, I'm a champion and I did it.


And, I figured that since I wasn't going to partake in the consumption of these tasty treats, I could make them as decadent as I wanted and spoil the birthday boy. Honestly, making dessert for the former pastry chef makes me nervous, but he gave his approval and I breathed a sigh of relief.


The Dessert: Red Velvet Cupcakes Two Ways

Today, everyone is Irish.

Far be it from me to frown upon celebrating a holiday that involves good food and lots of beer - even if I'm not of that country or don't even know what the holiday actually celebrates. If drinking Guinness and eating this meal makes me Irish today, so be it!


Being the artsy people that we are, I have a feeling that many of these meals will have themes. Sorry, but we're just a little cheesy that way.


That being said, there was no way I was letting Bill talk me into making corned beef and cabbage for St. Patrick's day. No way, no how. I really don't eat red meat, and I've never been able to stand the taste of cabbage. My sister ate it like candy when we were kids. I had a turkey and cheese sandwich those nights.

(This actually hangs in Bill's kitchen above the fridge. Appropriate, no?)

So, this meal was our compromise. I think I made out pretty well in this deal.

The Meal: Beer-Battered Fish and Chips

The Everyman Meal

First of all, credit for this meal goes to my partner in kitchen crime, Bill Clark. He did all of the prep work yesterday while I was in rehearsal. So, it was yet another late dinner after a day of rehearsal and acting class.


And now, to the task at hand. It completely blows my mind that some people can't or don't cook. For me, it's a break from all the chaos in my life. It's still an opportunity to be creative, but in a very different way. So, we're billing this as "The Everyman Meal." I firmly believe that even if you can't/don't/won't cook, you should have one meal you cook well for a special occasion. This is it. It's virtually foolproof.


Case study: Mr. David Ruttura. David is in town directing our production of "The Secret Garden" - which you should see, because it's going to be fantastic. (Purchase Tickets Here) Besides chocolate chip cookies and eggs, David doesn't really cook for himself. Really, David? You go out almost every night for dinner? I still don't get it. I'm not judging. I promise. 
So naturally, Bill and I demanded that he participate in the prep and cooking of the meal. Here's our culinary student hard at work:

The Meal: Buckwheat Pasta with Tomato Sauce

Today's word is: Dedication.

I am dedicated to keeping this blog updated. I began it as a passion project because I love cooking, and I don't want to let it fall by the wayside. But, six nights a week for the next three weeks will be spent pursuing my first love - theatre. It's going to get harder and harder to find time to cook, but I'm determined to do it. Hence me starting these burgers at 9:00 last night.


I have made a lot of burgers in my time. But this, my friends, is by far the BEST burger I have ever made. Believe me. You're going to savor every bite. Your breath may not be the friendliest of odors afterwards, and I definitely wouldn't make this for a date night, but it's a damn good burger.


The Meal: Blue Turkey Burgers with Caramelized Onions

That's so Asian.

I don't know that I've ever met someone who doesn't like Chinese takeout, or any other kind of Asian food, for that matter. But nearly everything I want when I order Chinese is deep-fried, so I decided to make my own healthier version tonight.


And just a quick rant before we begin the formalities: I don't know why everyone around here loves the Super Giant. Every time I have gone there looking for some special ingredient - usually on the advice of someone else - THEY NEVER HAVE IT. Nary a wonton wrapper did they have. I'm just going to learn my lesson and stick with the good old Food Lion. 


This was inspired by Sunny Anderson's "Cooking For Real" show on Food Network. She knows what she's doing - and I'll be using more of her recipes for inspiration in the coming months. 


The Meal: Pork Pot Stickers with Vegetable Stir Fry

I'm having a love affair.

With garlic and rosemary. I absolutely could not live without these two ingredients. I'll use them quite often, so I hope you like these marvelous flavors!


Having gone to college in the South, I think I know biscuits. They just know how to make them down there. I think the first true biscuits I had were in the hills outside of Chattanooga, where my great aunt introduced me to "cat head biscuits" - so-called because they're about the size of cat heads. I adore this term - especially said in your best Paula Deen voice.


That being said, I put my own twist on these. Buttermilk biscuits are great. I think these are better.


The Food: Garlic and rosemary biscuits

Paula Deen would be proud.

Tonight was an attempt to recreate (and put a little spin on) a meal from Salt Air, a farm-to-table restaurant here in Rehoboth Beach. A group of us ate there back in the fall when Sundays were $19 three-course meals. WHAT?! Yes. At that point in my life, I was pretty sure it was the best meal I'd ever had. Seriously, if any of you ever visit me, we're eating there.


But, in my ever humble opinion, tonight's meal easily bested the restaurant-quality meal. This is a meal you might only make once every couple of months because it very rich, but soooo worth it.


The Meal: Shrimp and cheesy grits with sauteed arugula 

Let's start at the very beginning...

Here we go.


My Finer Things Club began on Valentine's Day this year, as my friends and I held a Single's Dinner. The name comes The Office - so if you don't like/watch this show, that's fine. But I don't know if we can actually be friends.


After chatting it over with friends on a trip this weekend, I decided I needed something new in my life - and this is it! Rather than writing recipes down and storing them in a notebook that no one will see, why not share them in the hopes that they will help someone else?


The Mission: Live on a limited budget while still trying to eat and live well. 


The Meal: Southwest Soup with cornbread


I knew I wanted to make soup tonight, and I was tired of making the standard chili or chicken noodle. Not a huge fan of the cream-based soups either. So, I strolled down the canned soup aisle for inspiration. Why not just buy the can soup, you say? Well, there wouldn't be much point to this blog, then, would there?

The Ingredients: Smoked turkey sausage
                               Olive oil
                               1 large sweet onion, diced
                               2 bell peppers (your choice), diced
                               2 jalapenos, diced
                               3 carrots, diced
                               3 tbsp. kosher salt
                               2 tsp. ground black pepper
                               2 tbsp. ground cumin
                               1 tsp. chili powder
                               1/2 tsp. crushed red pepper flakes
                               1 tsp. garlic powder
                               3 cups chicken broth/stock
                               3 cups water
                               2 cups brown rice
                               16 oz. (2 cans) diced tomatoes
                               8 oz. (1 can) black beans, rinsed and drained
                               8 oz. (1 can) sweet corn, drained
                               1/4 cup fresh cilantro, chopped


It being near the end of winter, fresh produce is not only hard to come by, it's also way too expensive and, most of the time, not too great. So, there's a mix here. When buying canned vegetables, I buy "no salt added" products just so I'm adding my own flavors and not eating a lot of unnecessary sodium.