Grubarazzi

  In the food world some things just belong together.  Peanut butter and jelly.  Macaroni and cheese.  Sweet potato and chorizo… rewind… sweet potato and chorizo? Yes, indeed. Sweet potato and chorizo is the ultimate pairing. One is sweet, unassuming and full of wholesome integrity. The other is spicy, daring and playful. When you put the two together it’s like Romeo and Juliet living happily ever after. It is the just ending to a rebellious love affair. This combination was originally conceived in Latin America with a humble dish called chorizo con papas traditionally served in a soft tortilla at breakfast time. I was like a conquistador conquering new land as I rummaged through the fridge craving breakfast for dinner. Laid out in front of me was Mexican chorizo, fresh cilantro, eggs and baby sweet potatoes. The perfect ingredients for what turned out to be the one of the best concoctions ever made in my kitchen.   My Sweet Chorizo Con Papas Bake Ingredient

Things usually found under a busy freeway: trash, gutters, unfortunate souls and the occasional furry creature. Things found under a busy freeway in Baltimore: organic vegetables, children hula hooping, arts and crafts, and some of the best food carts in the city. The Baltimore Farmer’s Market has its share of degenerates but the sights, smells and smiling faces make up for it. It is a haven of good grub if you are able and willing to get up early enough to get the good stuff. On Sunday we went a little late (around 11:00 am) so my favorite bacon man was sold out of slabs. Perhaps this is a good thing since I ate more than my fair share of bacon last week and should feast on salad until further notice. Conveniently, the farmer’s market was packed to the rafters with baby sweet potatoes, okra, peppers of all varietals, broccoli, leafy greens and other seasonal treats. These are all inspirational goodies for this week’s personal food journey. If you ever find your

Bacon inspires me. When there is cured pork belly at my abode it’s an all-out gastronomic show down. This week it's been used in gratines, chili, and now a fluffy frittata.   A frittata is essentially a quiche sans crust, and it is an easy yet deceiving dish. Many of my past attempts have been served directly from the pan. Not because I found it appealing, but because they wouldn’t budge.The secret to a smooth ride out of the pan is bacon drippings. Oh yes.  Follow the steps below for a flawless performance in the kitchen… just don’t skip the bacon, for cryin’ out loud! Bacon, Spinach & Mushroom Frittata 12 large eggs 1 tsp. cold water ½ cup pecorino Romano cheese (just as good without the cheese) 1 tbsp. fresh rosemary 1 tsp. salt 1 tsp. red pepper flakes 1 tsp. garlic powder 4 slices thick cut bacon 2 cups steak cut mushrooms ½ red onion, thinly sliced 5 cups baby spinach ½ cup ricotta cheese Preheat the oven to 350 degrees.

When my husband needs lovin’ and I need a dose of his admiration I cook with luxury in mind. Warm, cuddly, salty goodness all folded together and baked in the oven. This is the kind of food I love to cook. But comfort food doesn’t have to be drop dead unhealthy. This casserole works in whole wheat pasta, and cheese is used sparingly without compromising the silky texture or crunchy top. Butternut squash is the star of this dish. Smoky bacon and earthy sage are a strong supporting cast.       Indulgent and wholesome. Who says we can’t have it all? I don’t have a clever name for this one. It’s just darn good the way it is.  Butternut Squash and Bacon Gratiné (8 hearty servings: 415 calories, 16 grams of fat, 8 grams of fiber, 20 grams of protein) Ingredients : 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 4 cups) 3/4 pound whole wheat penne pasta 6 slices thick cut bacon ½ red onion, thinly sliced crosswise 2 cups homemade

  The weather in Baltimore changed quickly from grueling heat to a quiet cool. Autumn is my favorite season to indulge in various obsessions, most importantly cooking and running. The pantry begins to fill with dried noodles, beans, fermented sauces and broths. Soup is the ultimate comfort food on a cool day.  During yesterday’s ten mile run I had one thought in mind: eating pho. At mile eight I was pleading with the reaper to take pity on me. My only savior was a bowl of steaming hot Vietnamese noodle soup that would be slurped up ravenously while plopped on the couch watching an episode of No Reservations . What a delightful contemplation.  Traditionally pho is beef based, its delicate broth made by simmering beef bones, charred onion, charred ginger and spices, and taking several hours to prepare. If I owned a pho restaurant and had all the time in the world, nothing would stop me from sticking with tradition. Sometimes, a girl has to cut a few corners without giving u

  Baltimore is littered with fantastic foodie sanctuaries. Nonetheless, since moving to the city from the Washington DC area I woefully noticed an absence of ethnic cuisine on every street corner. There is no denying that the ethnic boroughs in Baltimore (like Greek town and little Italy) are quite successful at what they do, but what happened to my favorite Thai restaurant nestled right next to the Pho mistress who was right behind the coolest tapas place in town?  Woe is me! A lazy foodie like me needs a quick fix. An evolution of my epicure brain became an urgent requirement in order to survive in Baltimore. I quickly adapted by replicating my favorite spicy grub with store bought ingredients.   Every Thai food paramour knows the coconut curries are dangerously delightful but a little too heavy for everyday consumption. This recipe lightens up the traditional Thai green curry and utilizes ingredients that can be found at the local super market (granted your store i

  The end of summer is always bitter sweet, but the sweet side is über tasty. Farmers markets are packed with ripe fruits and vegetables in every shade. Like big booty girls stuffed in to tight jeans, peaches and tomatoes are plentiful and bursting at the seams with flavor. That’s exactly what inspired this simple recipe (the fresh fruit, not the derrières ).   Bootylicious Peach and Tomato Salad Ingredients: 1 pint of cherry tomatoes 2 peaches 1 big handful of fresh basil ¼ small red onion ½ tsp salt Pinch of black pepper 1 tablespoon extra virgin olive oil 2 tablespoons of apple cider vinegar 1 tablespoon agave nectar (or honey) 3 dashes of tarragon vinegar Directions:  Cut the cherry tomatoes lengthwise.  Slice each peach in half and discard the seed. Dice the peaches in to 1/2 inch pieces.  Finely dice the red onion so very small pieces make their way through the finished salad.  Hand shred the basil in to large pieces.  Whisk the olive oil,

I started plotting our food adventure the moment I heard we were flying to San Francisco and traveling up the coast to Portland. The first day’s agenda was clear: get off the plane in San Francisco, pick up the rental car, stop by the Ghirardelli factory for fresh chocolate, and swiftly make our way to Sutro’s at the Cliff House. Surrounded by the Pacific Ocean and a national park, the Cliff House is absolutely gorgeous. The building itself leaves much to be desired but there is natural beauty abound. One cannot help but stare out of the soaring windows during the entire meal. The restaurant has mixed reviews; however, trusted family members knew we would love it. They were right. The waiter immediately saw the ravenous look in our eyes and supplied us with a never ending bread basket while we looked over the menu. Stick with what this place is known for.  Pacific seafood is their game so don’t you dare get the lamb sandwich (I was tempted after seeing a waiter pass with an eno

  Wake up, stumble out of bed, make some coffee, drink said coffee, then rummage through the fridge for veggies that must be eaten soon. That’s a typical Saturday for me and one that inspired the following recipe. It is surprisingly delicious, different and accidentally vegetarian. This hearty bean salad even satisfied my husband who would rather eat burgers, steak and pizza. Spinach would be a great substitute for the kale; however, I love how the kale holds up to the bold flavors of the dressing. Toss it up and enjoy! Curried Chickpea Salad Ingredients for the salad: 3 cans chickpeas, rinsed and drained 6 cups fresh kale, chopped 3 fresh corn, cooked, grilled and sliced off the cob ½ red onion, thinly sliced 1 cup shredded carrots ½ cup sliced almonds, toasted 1 clove garlic, crushed Pinch of red pepper flakes Salt and pepper to taste Directions:  In a large pot, wilt the kale for five minutes with a pinch of red pepper flakes, salt and one clove of garl