amazing autostrada panini

when i used to work at la brea bakery, my favorite panini was the autostrada because it was so intense in flavor, spicy and just so delicious with all my favorite cured meats.  since i no longer get the "kara gets everything free" discount at la brea bakery, i put together an autostrada recipe...so please try it and enjoy!

ingredients:

- 8 slices sourdough bread (i recommend la brea bakery's sourdough!)

- butter at room temperature

- 8 slices aged provolone 

- 8 slices mortadella 

- 8 slices coppa 

- 8 slices dry salami or soppressata

- 4 slices prosciutto 

- 3 jarred marinated cherry peppers, finely chopped and blended into a paste with a back of a wooden spoon

directions:

- preheat panini grill to medium

- generously butter each slice of bread 

- layer a couple slices of provolone, mortadella, coppa, salami and prosciutto on four slices

- spread the cherry pepper paste to the other four slices

- assemble the cherry pepper slices on top of the meats

- grill on the panini for about 5-8 minutes or until golden and crisp

- serve immediately and enjoy!

xoxo,

kara

chicago's avec-inspired chorizo stuffed dates wrapped in bacon

rob and i had a chance to eat at avec in chicago a couple months ago.  although the food was ok, the chorizo stuffed dates were amazeballs!  for the holidays this year, i am making this recipe nonstop for everyone who comes over because it's delicious and so easy to make!

ingredients:

- 12 medjool dates

- 1 good quality mexican chorizo

- smoked bacon, 6 slices cut in half

- toothpicks

- your favorite tomato sauce

- a few basil leaves, chiffonade

directions:

- preheat oven to 375 degrees

- gently remove pit from dates and a little bit of the fruit inside (so you can add more chorizo!) with a small spoon; try not to cut the date as much as possible

- fill dates with chorizo, either via cutting the corner of a ziploc bag and using it as a filler or making mini balls out of the chorizo and filling the dates

- wrap each date with a bacon half and secure with a toothpick

- bake the dates, bacon seam down, for about 30 minutes until chorizo is cooked through and bacon is crisp

- meanwhile, gently heat your favorite tomato sauce

- assemble your plate with some sauce on the bottom, dates on top, and some basil chiffonade on top...enjoy!

xoxo,

kara

roasted mushrooms with soy garlic beurre blanc

i make this recipe every week...almost 2 times a week.  even though the name sounds fancy, this recipe is super easy to make.  more importantly, it uses my favorite flavor combination: soy sauce, butter and garlic...yum!  even rob's dad, who hates mushrooms or anything too garlicky, loves this recipe.  it's the perfect side to any entree!  please note: there are 2 methods of cooking this recipe...via saute pan or oven.  enjoy!

ingredients:

- 1 pound various mushrooms (crimini, shitake, etc), cleaned and cut into halves

- 2 tablespoons vegetable oil

- 3 garlic cloves, finely minced

- 3 tablespoons butter, cut into pieces

- 1 tablespoon soy sauce

- dash of lemon juice

- s&p

saute pan directions:

- heat oil in saute pan over medium heat

- add garlic cloves and saute for a couple minutes

- add mushrooms and mix until coated

- scatter butter pieces throughout pan and stir, cook for about 5 minutes

- add soy sauce, stir and cook for another 3 minutes to lightly caramelize

- finish with a dash of lemon juice and s&p to taste

oven directions:

- preheat oven to 400 degrees

- fold a large piece of foil in half, creating an envelope

- drizzle oil to top and bottom

- add mushrooms to the foil, followed by garlic cloves and butter pieces

- mix in soy sauce

- close foil envelope and fold edges

- bake for 15 minutes until mushrooms are done

- finish with a dash of lemon juice and s&p to taste

xoxo,

kara

green beans with caramelized shallots

i love fresh green beans, especially when they are cooked perfectly and not too soggy.  here is a recipe for fresh, crisp and flavorful green beans with soy-caramelized shallots.  it's a great side for any meal :)

ingredients:

- 1 pound bag of fresh green beans

- 1 tablespoon butter

- olive oil

- 3 shallots, diced

- soy sauce

- s&p

directions:

- boil water in a large saucepan; add green beans and cook for 5 minutes until they are cooked through but still crisp

- instantly drain over super ice-cold water; set aside

- heat butter and a drizzle of olive oil in a pan over medium heat

- fry shallots in pan for about 5-8 minutes

- add a few drizzles of soy sauce and s&p and caramelize the shallots for about 3 minutes

- add green beans, toss and enjoy!

xoxo,

kara

real strawberry cupcakes (sprinkles style!)

for rob's birthday, i decided to make some strawberry cupcakes, since it's his favorite :)  inspired by martha's recipe, here is my strawberry cupcake recipe for you to try at home...your cupcakes will be as tasty, if not better than sprinkles!  enjoy!

cupcake ingredients:

- 1 cup all-purpose flour, sifted

- 1/2 cup cake flour

- 1/2 teaspoon baking soda

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 1/2 cup whole fresh or frozen strawberries, thawed

- 1/4 cup whole milk

- 1 teaspoon pure vanilla extract

- 1/2 cup unsalted butter at room temperature

- 1/2 cup sugar

- 1/2 cup light brown sugar

- 1 large egg

- 2 large egg whites

strawberry frosting ingredients:

- 1/4 cup whole frozen strawberries, thawed

- 1 cup unsalted butter, slightly cold

- pinch of coarse salt

- 3 1/2 cups confectioners' sugar, sifted

- 1/2 teaspoon pure vanilla extract

cupcake directions:

- preheat oven to 350 degrees

- line a 12-cup muffin tin or use foiled cupcake liners on a cookie sheet

- in a bowl, mix flour, baking powder, baking soda and salt

- puree thawed frozen strawberries with a food processor or a hand-held blender

- in a separate bowl, mix 1/3 cup of strawberry puree, milk and vanilla together

- using the paddle attachment on an electric mixer, cream butter on med-high speed until light and fluffy

- add sugar and mix until light and fluffy

- reduce speed and add egg and egg whites one at a time

- at the lowest speed, add half the flour mixture, followed by the strawberry mixture, then the rest of the flour mixture, making sure the mixture is just blended between each step

- pour the batter into cupcake liners

- bake for about 15 minutes or until inserted toothpick comes out clean; cool completely on a wire rack before icing!

strawberry frosting directions:

- puree thawed frozen strawberries with a food processor or a hand-held blender

- using the paddle attachment on an electric mixer, cream butter and salt together on medium speed until light and fluffy

- lower speed to low and add sugar; mix until well combined

- add vanilla and 3 tablespoons of strawberry puree and mix until blended

- make sure the frosting is creamy and thick and not over-blended. decorate your cupcakes and enjoy!

xoxo,

kara