Reading with Grandpa

Several weeks ago, I went to my grandparents' house for a long overdue visit. Waiting for me there was this framed photograph of Grandpa Gondring and me over 20 years ago. I have no memory of it, but it is quintessential Grandpa; the man always pouring over a book inviting others over to share his experience. I wonder if when I am someone's Grandma Gondring, a scary thought in and of itself, whether we'll be pouring over a traditional book or its electronic counterpart.

Sweet Things

these sweet things lit up easter two thousand twelve

Sweet, Green + Blue Turkey Burgers

Yesterday was one of those days where it reached four o'clock in the afternoon and I wasn't exactly sure what I'd done with my day. Jason came home from working his one Saturday a month and casually asked me what I'd been up to since he left. My response?

Things. A little of this; a little of that. I swiffered the kitchen floor. The rest of the house? Well, no, I didn't get to all those other rooms. The dog and I played in the backyard. A walk? She needs that every day!? I ordered a case for my Mac. No...haven't run yet. But really, I've been busy all day. I promise.

Thankfully, David called right in the middle of the conversation recapping my non-doing of things to see if I was ready for our run.

See, Jason, I was just waiting on David to get back from Wilkesboro so we could run. I'm not a slacker.

Much more inspired to be productive after our beautiful run around Ardmore and The West End, I drove to the grocery store to pick up ingredients for dinner. We were going to our first cookout of the year, and it was the perfect weather for it. Shelley + Justin hosted the event, and I brought turkey burgers inspired by a weeknight salad Jason and I eat quite often. All the food was delicious -- the company wasn't too shabby, either.

Sweet, Green + Blue Turkey Burgers

Kelley Gondring

In a medium bowl, combine:
1 pound ground turkey
1/3 cup plain bread crumbs [can substitute gluten-free breadcrumbs or skip them altogether if necessary]
1 egg
1/2 teaspoon salt
1/2 teaspoon pepper
Use your hands to mix the ingredients together.

Once combined, add:
1/4 heaping cup craisins, coarsely chopped
1/4 heaping cup dried cherries, coarsely chopped
1/3 cup cooked chopped spinach, thoroughly drained and firmly packed
1/3 cup soft blue cheese*
Evenly incorporate the dried fruit, spinach, and cheese. Form 3-4 patties, depending on what size you'd like your burgers. They should be about an inch thick. Let sit 10-15 minutes before grilling.

Grill on medium-high for about 10 minutes, flipping halfway through. Cook time will depend on the heat of your grill; the internal temperature of the burgers should be 165 when they're done.

*I used Mirablue, a soft sheep's milk cheese with Roquefort, which I found at Whole Foods.

In a small plastic bag, combine:
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 1/2 teaspoons lemon juice

Add:
1 small Pink Lady Apple, thinly sliced
Close the bag, pushing all the air out, and let sit for 10-15 minutes.

To serve:
Toast two pieces of bread per burger. Drizzle a little olive oil over the toast. Top the burger with sliced apples.

Eat up!

Key Lime Cheesecake

Yesterday I wandered around the grocery store waiting for inspiration to jump out and grab me. It had been an unexpectantly emotional morning, and I had an urge to cook/bake but no idea what to make. After I'd circled the produce section three times and been asked by two different employees if I needed any help finding something, I laid eyes on a one pound bag of key limes. I briefly considered finding the pre-squeezed juice, but opted to learn whether squeezing my own would be worth it. (Answer: A resounding "No!" I had to squeeze all twenty-one key limes to yield 2/3 cup of juice.)

I also purchased nine regular limes to test whether there was much of a difference between regular limes and key limes, figuring I could use this juice to make delicious margaritas later that night. (Answer: My palate tasted a negligible difference between the two, with key limes being a bit more bitter.) I then headed over to the dairy section to get both cream cheese and sour cream so that I could try to make a Key Lime Cheesecake. I couldn't find a recipe that combined a cheesecake with a traditional key lime pie, so I put this one together. I was a bit worried it wouldn't turn out well, but it was a big success!

Key Lime Cheesecake
Kelley Gondring

Preheat oven 500º

Crust
In a food processor, combine:
1 2/3 cups graham cracker crumbs
1/3 scant cup sugar
8 tablespoons melted butter
Pulse together until all ingredients are incorporated. Scrape down the sides and pulse an additional ten seconds. Pour into a lightly greased 9" springform pan. Spread crumbs evenly across the bottom, using your fingers to firmly pack. Place in refrigerator.

Custard Filling
In a large electric mixing bowl, add:
2 8 ounce packages cream cheese, softened
2 8 ounce packages reduced fat cream cheese, softened
Using the paddle attachment, mix at moderate speed for thirty seconds.

Scrape down the sides of the bowl and add:
10 ounces sweetened condensed milk
Mix 1 1/2 minutes so that the ingredients are smooth and creamy.

One at a time, add:
4 egg yolks
Scrape down sides of bowl after each addition.

After the last egg yolk addition, keep the mixer on low while slowly adding:
2/3 cup freshly squeezed key lime juice
Mix until just incorporated.

Immediately pour into the springform pan.

Bake at 500º for 15 minutes.
Reduce heat to 200º and bake for 45 minutes. Cover loosely with a piece of aluminum foil to keep the top from getting too brown.

While the cheesecake is cooking, make sour cream topping.

Topping
In a small bowl, combine:
8 ounces sour cream
2 tablespoons sugar
splash of vanilla
[If you would like a thicker topping, double this portion of the recipe.]

After cheesecake has cooked 35 minutes, remove from the oven and evenly spread the sour cream mixture over top of the cheesecake. Place back in the oven for the final 10 minutes.

Turn off the oven and use a wooden spoon to hold the oven door ajar. Let the cheesecake sit for 30 minutes (I actually left it in the oven for a little over an hour while we went to dinner, and it was fine). Remove from the oven and let cool completely before refrigerating.

Garnish with lime wedges and zest.

Eat up!

"I cook because eating has always been my most reliable way of understanding the world. I cook because I am always, always hungry. And I cook for that oldest of reasons: to banish loneliness, homesickness, the persistent feeling that I don't belong in a place. If you can conjure something of substance from the flux of your life - if you can anchor yourself in the earth . . . you are at home in the world, at least for that meal." -Annia Ciezadlo, Day of Honey

Eggplant Parmesan

When I was a kid, you couldn't have paid me to even try anything to do with eggplant. Now it is an absolute favorite of mine. This eggplant parmesan has a kick to it because I add Chili Garlic Sauce to it. If you don't like your foods a little spicy, just skip it.

As I've worked on getting better at blogging, one of the toughest aspects is writing down a recipe. Because I cook all the time, it is easy for me to just eyeball measurements, adjust things to taste, and fudge here and there instead of doing something the right way. To get better, I try to have a pen and paper handy and remember to write things down. However, scrap paper in the kitchen often ends up being the blank borders of recipes or coupons! And then I went to visit my good friend, Stacey, last Thursday night before leaving for New York. She surprised me with a recipe journal, which I used for the first time on this recipe. It doesn't look like much -- a bunch of ingredients listed in no particular order, but it worked out perfectly!

Eggplant Parmesan

Kelley Gondring

Peel and slice into 1/4" thick rounds:
1 large eggplant

In a small bowl, combine:
1/3 cup plain bread crumbs
2 tablespoons parmesan cheese
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon pepper

In another small bowl, combine:
2/3 cup whole milk
1 tablespoon chili garlic sauce

Coat each slice of eggplant with the milk mixture, followed by the breadcrumbs.

In a large skillet, heat on medium:
1-2 tablespoons olive oil
Once the oil is hot, place 5-6 slices of eggplant in the skillet. Cover with lid and cook for ~3 minutes on each side. The eggplant is done when the center is tender. Two tips:

1. The eggplant will soak up the oil quickly, so you may feel tempted to add more after flipping the eggplant. Don't. You'll end up with very oily eggplant parmesan after its baked.
2. Medium heat is the key. Using too high a heat will cause the eggplant to burn but not cook through.

Repeat until all the eggplant is cooked.

While the eggplant is cooking, prepare the cheese topping.

In a medium bowl, thoroughly combine:
1 cup whole milk ricotta cheese
1/2 cup parmesan cheese
1/2 cup whole milk
2 eggs
1 teaspoon basil
pepper to taste
Set aside.

Place 2/3 cups Basic Tomato Sauce in a 9"x13" casserole dish. Arrange eggplant on top of sauce. Evenly cover with 2 cups tomato sauce. Cover with the cheese topping.

Bake at 350º for 25-30 minutes.

Serve with favorite pasta noodles.

Eat up!