Grubarazzi

Let the season of soup commence! Crisp rain is falling on Baltimore this morning and the instinct to hibernate is fully engaged. Should I strap on my running shoes and dart through the falling leaves and knife-like rain drops? Or should I stay in my cave, simmer up some Halloween spirit, and prepare a cauldron of Jack-O-Lantern Chili?  This chili always has my vote. It embodies the perfect blend of sweet, spice and smoke, and holds magical healing powers that keep you warm and cozy no matter how callous the weather is.   Jack-O-Lantern Chili Ingredients: 3 slices thick cut bacon, diced 2 sweet onions, diced 5 garlic cloves, grated 1 lb. extra lean ground chicken 1 butternut squash, seeded and diced 3 tbsp. chili powder 1 tbsp. coriander 2 tsp. dried oregano 3 chipotle chilies in adobo, minced 3 cans fire-roasted tomatoes 2 cans black beans, rinsed well 1 bag of baby spinach Kosher salt (to taste) Red pepper flakes (to taste) 2 tbsp.

Imagine what the devil eats down in the chasm of hell... The evil brute and his posse almost certainly worship a hot, steamy bowl of hellfire broth replete with unadulterated spice. Even the sovereign of damnation needs a sweet seraph on his shoulder from time to time. Coconut milk soothes and roasted sweet potatoes peep through to appease a joyfully scorched tongue.  Just in time to slurp up another mouthful. Red Devil Soup Ingredients 1 tbsp. vegetable oil 1 red onion (finely dice ½ and thinly slice the other ½ for garnish) 2 stalks celery, thinly sliced 3 garlic cloves, grated 2 tbsp. lemongrass, minced 2 tbsp. ginger, grated 2 ½ tbsp. Thai red curry paste 1 tbsp. curry powder 3 tsp. hot chili paste 1 14 ounce can light coconut milk 4 cups low-salt organic chicken broth 2 tbsp. fish sauce (to taste) 2 tsp. sugar 4 chicken breasts, thinly sliced 2 cups sweet peppers, sliced 2 large sweet potatoes cut in to ½ inch cubes 1 pound d

Nothing is more comforting than a soft, hot cakey muffin jam-packed with apples and spices. After being knocked on my tuckus from the flu this week, I was in dire need of some coziness from the kitchen. I will go to my death bed (and I came close this week) proclaiming that I am not a baker. My man is gifted with the baking gene, and when the holidays come he whips out his natural skills and bakes away. The one year we baked together my pumpkin pies turned out like hockey pucks. You might ask who can screw up the easiest pie in the world. That would be me.  I do the cooking. After establishing this fact I was still glaring at a conundrum: a huge pile of fresh apples looking right back at me. Something must be done. How dare they stare at me with those cute little cheeks!  My husband ran down the stairs to a kitchen filled with flour, sugar, spices, pumpkin and diced apples and exclaimed “Awww! You are baking!”   I grimaced, sniffled and said “I don

Every home should have a little pinch of magic in its spice drawer. Saffron is the most luxurious and robust spice you can acquire. It distributes a beautiful aroma and rich golden-yellow hue to any dish it touches. Who doesn’t love perfumed, creamy rice and fork tender chicken? This recipe has a few steps in order to assure its excellence; however, it is well worth the wait.  Saffron Chicken and Rice takes some major pointers from the Latin American dish called “Arroz Con Pollo” which is garnished with peas and green olives. My garnish of black olives and green onions provides the color contrast and salty bite required without distracting your taste buds from the beautiful flavor of saffron.   Saffron Chicken and Rice Ingredients For Chicken:  5 chicken breasts, boned and skinned 4 large garlic cloves, grated Juice and zest of one lemon Juice of one orange 1 tsp. paprika ½ tsp. oregano 1 tsp. salt Pinch of red pepper f

Lots of food was devoured during the making of this blog. I was just too busy running and eating to take pretty photos. I along with a gaggle of family and friends ran the Baltimore Half Marathon this Saturday.   The night before was filled with pre-race jitters and lots of pasta (recipe below). We gathered in the kitchen to cook, talk, drink and plot how we would conquer the course. This was my third half marathon and although I didn’t break a personal record I had the best time with my comrades.  The rich food and wine had something to do with both.   Our post-race dinner was at Petit Louis Bistro owned by Baltimore’s premier team of restaurateurs, Tony Foreman and Cindy Wolfe. They put lots of love in to all of their restaurants and I highly recommend most of them. Petit Louis Bistro transports its diners to the heart of Paris. It is cozy, loud and overflowing with good wine and food. We stuck to the classics: creamy soups, tarts, steak frites, and rainbow t

As a kid, Julia Child and Cajun chef Justin Wilson were my TV grandparents. They inspired me more than Sesame Street or Fraggle Rock (they also had better catch phrases). So, it doesn’t surprise me that I looked to Julia for inspiration this morning when frantically remembering it was healthy potluck day at work.  We are a gaggle of fitness conscious nut jobs working at the corporate office of a large health and fitness provider. It’s hard to feed this troupe. There is no dairy, meat or gluten allowed which makes the recipe search that much more amusing. I’m always excited to see what everyone brings, and I always remember at the very last minute leading to quite an eventful morning at the Grubarazzi house.   Recipes are not meant to be followed. They are meant to be elaborated upon and stretched beyond the basic ingredients to discover new flavor combos. Julia Child knew this and in the autumn of her life she wrote a book called The Way toCook . The recipes provide the

I could not sleep last night. Let me rephrase that. I fell asleep at 8:00 pm last night… So, I woke up at 3:00 am wide eyed and bushy tailed. Just before waking I dreamt up this lovely brew and promptly began its creation hours before the sun came up. Obsessed, anyone?  Oh, the thought of it: sizzling bacon, sweet butternut squash and soft white beans simmering together in perfect harmony. It is almost naughty, like Three’s Company without the annoying neighbor to spoil the revelry. Blending half of the soup creates a creamy contrast that you can’t deny. Come in, take off your coat and join the party.  Butternut Squash Soup with Bacon and White Beans Ingredients : 3 thick bacon slices, chopped 1 large butternut squash, peeled and cubed 1 large white onion, chopped 4 garlic cloves, minced 2 cans of cannellini beans, rinsed 1 can of diced tomatoes 4 cups organic, low-sodium chicken broth 1 sprig of thyme, chopped 3 sage leaves, chopped 1 tsp. fresh rosem

Hey People!  PappaRazzi here.  I'm the Grubster's pop and the name just worked out.  I like.  So it's my birthday (yay me!) but Momz is visiting the Gruberooni clan on a business trip, so I was sorely missing one my annual birthday wishes, the traditional PappaRazzi B-D breakfast.  After my beautiful wife and family, one of the things I cherish most is my vintage Griswold cast-iron 9" griddle and this morning I am putting it to it's intended use.   Over easy eggs on cheesy grits.  Redneck Ambrosia. Grits and eggs, you say?  Booooring?  Oh no! Trust me, if this is what I have every year, like a condemned man's last meal.  I assure you this recipe is Southern comfort food kicked into Heaven~  I reserve this easily varied recipe for the rare occasion as it's not exactly, how you say, heart healthy? If you follow along you may notice I am frying crumbled bacon in butter, but hey, my day my way, and no one to tell me different.  Sheesh d

  With mom visiting from Texas this weekend I wanted to make something we could nibble on while we nattered the night away. I needed it to be easy since my day is already chockablock with errands. Still foggy-eyed and clumsily stirring my first cup of coffee, I surveyed the kitchen. The figs sensually piled on the kitchen table immediately caught my attention. Figs. Glorious figs. Their soft, velvety texture and lusciously sweet flavor is incomparable to any other food. In early fall when their season is at an end these little fruits are asking to be transformed in to sultry jams, conserves and compotes.   I clipped a stem of fresh rosemary, pulled out the honey bear and balsamic from the cupboard, and the wheels churned. These flavors would be lovely made in to a sticky conserve and eaten with brie, soft wheat crackers and a hearty glass of red wine. It was time to throw it all in a pot and see what happened.  What a sensation! This jar of figgy love will add a

What do you make with gorgeous heirloom tomatoes… And day old french baguette... Righteous heirloom panzanella, of course! Incredibly easy and delectable, this salad speaks for itself. Heirloom panzanella would be a perfect accompaniment to a roast chicken and don't forget the chilled glass of white wine. You can also roll like me and eat it directly from the giant bowl it was mixed in. It is just as divine if not slightly more messy. Heirloom Panzanella Salad Ingredients 2 large ripe heirloom tomatoes, peeled, seeded and diced 1 large shallot 4 cloves of garlic, grated ¼ cup extra virgin olive oil 2 tbsp. fresh lemon juice 4 tbsp. fresh chopped parsley 1 tsp. dried tarragon 1 tsp. kosher salt (or sea salt) 1 tsp. red pepper flakes Fresh ground black pepper, to taste ½ cup grated parmesan cheese Panzanella croutons, recipe follows 4 cups mache lettuce Directions Clean, dice and seed the tomatoes. Drain them in a s

  I don’t spend my days looking for ways to eat tofu. I’m a carnivore in conflict. I cry at the sight of a dead squirrel then go home and make a pot roast. But I do love what tofu has to offer: a clean conscious, low fat soy protein, vitamins, minerals, antioxidants…the list goes on and on.  The cold autumn air put a click in my step when running 12 long miles yesterday, but it seeped through my skin and chilled me to the core. Consuming something spicy was vital to heal the bones and sooth aching muscles. The red pepper flakes and habanero give these noodles quite a kick but the coconut milk appeases the palate just in time to take another bite.   Spicy Coconut Noodles are aromatic, fiery and packed with body curing protein and carbohydrates. They were just what the doctor ordered. Spicy Coconut Noodles  For stir fry: 1 lb. soba noodles or brown rice noodles 1 block of extra firm tofu, patted dry and diced in to small cubes 1 tbsp. wok oil 1 tbsp. s