Cafe Zupas

we're moving

2009-01-05T11:38:00.000-08:00

The Cafe Zupas blog is making a move next door. We're transferring from our blogspot account to a good ole' fashioned dot com. Keep up with all of our bloggers and posts at
www.zupas.com
-or-
www.cafezupas.com

test kitchen: swiss onion soup

2009-01-04T21:10:00.000-08:00

cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_7Wt2vl1Av9I/SWGZ9dRh2MI/AAAAAAAABFA/s1XAqzXG2Ns/s400/steam+kettles.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5287676718618892482" />
We've been at it again in the test kitchen at Cafe Zupas. To off set the chilling temperatures this week, enjoy a bowl of Swiss Onion Soup. We spent days getting the creamy consistency just right along with pairing simple yet satisfying spices to create the perfect bowl of soup for a cold day.

Our soup features a mild Jarlsberg cultivated in Norway. This adds a buttery, nutty and slightly sweet flavor.

Recipe: Cheese Puffs

2008-12-30T14:14:00.000-08:00

Tired of all the sweets from Christmas? I know I am. I'm sure that won't last long but until then, here are some delicious treats that won't hit your sweet tooth. These tasty little bites are made with Swiss cheese which gives them a nice little bite. They are perfect as a side dish with dinner, or as hors d'oeuvres if you're having a little New Year's Party. And they're easy to make too!

Cheese Puffs
makes about 2 dozen

1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup all purpose flour
4 eggs
1 1/4 cups Swiss cheese, grated
1 tablespoon Dijon mustard
1 teaspoon dried parsley

In a large saucepan, bring the water, butter, salt and pepper to a boil. Quickly add the flour and stir until it all comes together and forms a ball. Set aside and cool for 5 minutes. Add eggs, one a time and mix well after each one. Continue beating until mixture is smooth. Stir in Swiss cheese, mustard and parlsey. Drop by rounded tablespoons onto a baking sheet lined with parchment paper. Bake at 425 degrees for about 15 minutes or until golden brown.

I hope you enjoy them! Happy New Year!

holiday: New Year's Resolutions

2008-12-30T10:14:00.000-08:00

I love making New Year's Resolutions. I will admit, though- I'm like so many others out there who aren't very good at keeping their resolutions. But last year, I made a food related resolution to make and blog about at least one recipe from each of my cookbooks, and I'm glad to say that I am one post away from finishing that resolution.

This upcoming year, I plan to eat more seasonally and to try new ingredients, cuisines and techniques in the kitchen. I'm also going to keep up on cooking from my cookbooks. What are some of your "foodie" resolutions for the new year?

test kitchen: manhattan clam chowder

2008-12-28T18:19:00.000-08:00

There's nothing like a steaming hot bowl of clam chowder in the winter months. In the Zupas Test Kitchen we decided to mix things up a bit and give a good ole' classic a twist. Our Manhattan Clam Chowder is the perfect remedy for a cold day.

We really placed an emphasis on using fresh vegetables for this featured recipe. The chowder starts with a classic mirepoix and is full of fresh tomatoes and loaded with an array of spices. It took testing over and over again to find the perfect combination of 9 spices to make this recipe a winner. The texture and vibrant color of our Manhattan Clam Chowder make it unique and oh so satisfying. Now serving....at all Zupas locations.

celebrate: holiday traditions

2008-12-24T07:31:00.000-08:00

One thing about starting a new family is coming up with new holiday traditions to celebrate. With our first child coming early next year, my husband and I have been having fun combining the traditions of our families, along with thinking of new traditions that we'd like to do throughout the holiday season.

One tradition that we started last year is having German Scones on Christmas morning. I think my husband has been looking forward to Christmas just so that he'll get scones!! These are super easy - the dough can even be prepared the night before and refrigerated so all that you have to do on Christmas morning - once the presents are unwrapped of course - is to fry the dough. Your family will be begging for them again until next Christmas!

German Scones

2 packages dry yeast
1/2 cup water
1 tablespoon sugar
1/2 cup sugar
1 cup boiling water
1/2 cup butter
2 teaspoons salt
3 eggs, beaten
4 1/2 cups flour

Dissolve yeast in warm water. Add the 1 tablespoon of sugar; set aside.

Pour the boiling water over the remaining 1/2 cup sugar, the butter, and the salt. Add the eggs, mix well. Add in the yeast mixture and 2 cups of the flour. Beat with a mixer until smooth. Add the remaining 2 1/2 cups flour and mix in. Let this rise for 1 hour (I just kept it in the mixing bowl) and then refrigerate until cold.

Roll out very thin (about 1/4 inch) on a floured surface, and cut into 3 inch squares. Fry in hot oil until brown, then flip and fry until both sides are browned and puffy.

Serve with butter and honey, cinnamon honey butter, jam, or coat them with granulated sugar.

Cinnamon Honey Butter

1/2 cup butter
1/4 cup honey
1 teaspoon cinnamon

Combine all ingredients and whip with mixer until light and fluffy.

Recipe: Gingerbread Biscotti

2008-12-23T16:02:00.000-08:00

Biscotti is always in season, but Gingerbread Biscotti is perfect for the holidays. It fills your home with the most amazing aroma, you'll want to bottle it up and make it last all year long! Biscotti is simply a twice-baked cookie. It is simple to make and perfect for dunking in hot cocoa or coffee.

To make it extra special, dip half in melted chocolate and you'll have an amazing treat!

Gingerbread Biscotti

1/2 cup butter, at room temperature
3/4 cup granulated sugar
1/2 cup molasses
3 large eggs
3 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup sliced almonds, toasted

In a large bowl, sift or whisk together the flour, baking powder, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside. Cream together the butter and sugar until fluffy. Add molasses and eggs and mix until smooth and blended. Slowly add flour mixture until incorporated. Stir in almonds. Divide dough in half and shape into 2 loaves on baking sheet lined with parchment paper. Loaves should be about 12 inches long, 3 inches wide and about 1/2 inch thick. Bake at 375 degrees for about 25-30 minutes or until golden. Remove from oven and let cool about 10 minutes. Slice into 1/2 inch thick pieces on the diagonal. Place back on the cookie sheet and bake for an additional 10-15 minutes or until crispy.

Happy holidays!!

in season: secret ingredient ham

2008-12-22T16:11:00.000-08:00

ham is sure to be on the menu this season for many of you. if you are at a loss on how to prepare it, look no further. i have worked to perfect this recipe over the years, and i'm even willing to share with you my secret ingredient, Coca Cola.

{secret ingredient ham}

3-7 lb ham [i don't get the pre-cut kind, because it doesn't seem come out as moist]
1/2 cup brown sugar
3 cups coca cola
1 cup crushed pinapple and juice
1 tbsp dijon mustard

-place all ingredients but the ham in a bowl and whisk.

for crockpot: place ham in crockpot and pour mixture on top. cook on low for 4-8 hours or high for 2-4 hours.

for baking in the oven: bake in oven covered in a roasting pan, 18-24 minutes per pound of ham at 350 degrees.
pour juice over the ham every so often.

*more tips on cooking ham here.

enjoy!

xoxo,
caroline

recipe: cranberry orange bread

2008-12-22T14:39:00.000-08:00

the taste of cranberries and oranges always reminds me of the holidays. this sweet cranberry orange bread has amazing flavor, and could definitely be a last minute christmas treat for friends and neighbors.

{cranberry orange bread}

INGREDIENTS

2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ginger, Ground
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg, Ground
1/3 cup butter, softened
1 cup sugar
1/2 tsp pure almond extract
2 teaspoons grated orange peel
1/2 cup orange juice
2 tablespoons frozen orange concentrate
2 eggs
1 cup coarsely chopped fresh cranberries
1/2 cup toasted slivered almonds (optional)
2 tablespoons flour [to mix with cranberries to keep them from sinking in batter]

DIRECTIONS

1. Preheat oven to 350°F. Mix first 6 ingredients in large bowl; set aside.

2. Beat butter, sugar and almond extract in large bowl with electric mixer on medium speed until light and fluffy. Add orange peel, orange juice, concentrate, and eggs; mix well. Gradually add to flour mixture, mixing just until moistened. Mix cranberries with 2 tbsps of flour. Gently fold in cranberries and almonds. Divide batter evenly among 3 greased 5 1/2x3-inch mini-loaf pans.

3. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.

Tips:
To use dried cranberries: Place 1 cup dried cranberries in 2 cups boiling water. Cover. Let stand 15 minutes. Drain.

To prepare in 9x5-inch loaf pan: Pour batter into 1 greased 9x5-inch loaf pan. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.

Slicing Tip: For easier slicing, wrap bread in plastic wrap and store overnight before slicing.

enjoy!!

xoxo,
caroline

test kitchen: roasted red pepper

2008-12-21T23:05:00.000-08:00

We are so crazy about our Roasted Red Pepper soup that we're contemplating sticking it on the permanent menu. We spent hours in the test kitchen perfecting the flavor & texture of this soup.

My personal favorite way to enjoy this featured recipe is with a big dollop of sour cream or a handful of tortilla strips. In addition to the fabulous flavor of this creation, it looks as good as it tastes. What better way to celebrate the holidays than with a vibrant RED soup.

Merry Christmas!

last chance

2008-12-20T08:58:00.000-08:00

Don't miss your last chance to celebrate the chilly season with a warm bowl of our Featured Recipe of the week...

3 Bean & Beef Chili

spices: star anise

2008-12-19T09:38:00.000-08:00

This spice, native to China and Vietnam, brings a licorice flavor to dishes and is a bit stronger than regular anise. It is used in traditional Chinese cooking, as well as Chinese medicine. Although it may seem unrelated to Christmas and the holidays, there are many traditional holiday recipes that debut this robust spice. Regardless of it's festive shape, I'm sure you didn't realize the taste of black licorice was so merry.

here are just a few:
pistachio anise wafers
Christopsomo - Christ's bread greece
bizcochitos new nexico
springerle germany
anise tuiles french-ish
teebroedchen - christmas tea biscuits germany
pizelles italy
cranberry asian pear star anise cake
chräbeli switzerland

and did you know...

...star anise is the seed pod of an evergreen tree (Illicium Verum) grown in southwestern China and Japan.
...star anise is one of the spices in five spice powder.
...in traditional Chinese medicine, star anise is prescribed as a digestive aid, and to remedy rheumatism.
...Shikimic Acid, extracted from star anise, is one of the chief ingredients in the antiviral Tamiflu drug used to fight avian influenza.
...star anise can replace regular anise in western recipes.
...it is a 'secret ingredient' in many curry recipes.

thanks to about.com
Jj

holiday: festive hot cocoa

2008-12-18T07:14:00.000-08:00

There is just something about a cold, snowy day and sitting down with a big mug of hot cocoa. And here's a way to "fancy up" your hot cocoa, whether serving it to company or wanting a moment to spoil yourself!!

It's simple - just take a bit of powdered sugar and mix in a little bit of milk until a fairly thick paste consistency is reached. Break up some candy canes and place them in a bowl. Dip the bottom of a marshmallow in the powdered sugar mixture, then roll in the candy cane pieces. Let it rest on a sheet of waxed or parchment paper until fairly dry. Serve with your favorite hot cocoa. Your guests will be impressed!

in season: cookies

2008-12-15T12:46:00.000-08:00

I guess I'm being a bit facetious in saying that cookies are in season here in Utah, or that they even have one. But honestly, cookies do have a certain window of time when they are found in abundance. The holidays are that time. I want to share with you one of my favorites.

andes mint cookies

¾ c. butter (1½ stick)
1½ cup brown sugar
2 Tablespoons water
12 oz. (2 cups) chocolate chips (I do 1 cup bittersweet, 1 cup semi)
2 eggs
2 ½ cups flour
1 ½ teaspoon baking soda
½ teaspoon salt

In a large bowl melt together the butter, brown sugar, water and chocolate chips. *I microwave it for a minute at a time stirring after each until melted.

Beat in eggs, add in sifted remaining dry ingredients until blended. Chill 1 hour or overnight. Shape into 1 inch balls and place on greased cookie sheet. Bake @ 325°F for 8-10 minutes. Place mint on top, you may want to place back in the oven for a second or two. Spread when melted. Let cool completely; or not.

This year I paired these with my mom's snickerdoodles and a bag of muddy buddies. Of all the cookies I make, these are the only ones I'll be making more than one batch of.

Here are a few more delicious cookie recipes from local bloggers:
ginger snaps
oatmeal chocolate chip
peanut butter
molten chocolate lava
lemon ricotta

happy {baking} holidays - Jj

celebrate: the aroma of christmas

2008-12-15T08:11:00.000-08:00

what do all these ingredients have it common? well, they make the aroma of christmas. i walked into my neighbors home the other day, only to be greeted by an amazing smell. it really smelled like christmas. and, the best part is, it is simple to make.

recipe: {the aroma of christmas}
2 cinnamon sticks
2 bay leaves
1/4 cup of whole cloves
2 orange peels
2 sections of lemon
1 quart [4 cups] water

place all ingredients in a pot and simmer on low. add water as needed.
can use for a few days.

enjoy!

xoxo,
caroline "the curious cook"

Herbs: Cilantro

2008-12-12T07:58:00.000-08:00

There are so many uses for this herb. Cilantro is a perfect addition to Mexican dishes; add Cilantro to salsas and bean dips. Mix crushed Cilantro into sour cream and use it as a topping for chili, tacos, or enchiladas. Sprinkle Cilantro over stir fried vegetables for color and Asian flavor. Add Cilantro to sesame ginger dressing when making Chinese chicken salad.
Cilantro is traditionally used in Middle Eastern, Mexican and Asian cooking. It's taste is a fragrant mix of parsley and citrus.

Here are a few helpful hints about Cilantro:

Season: available year-round
How to select: Easily confused with flat-leaf parsley in appearance, so be sure to sniff carefully. Look for a bunch with unwilted leaves in medium green. Found fresh year round in most markets.
How to store: Store in refrigerator with cut ends in a jar of water and leaves loosely covered with a plastic bag for several days. Change water every 2 days. Or store in a plastic bag for a week.
How to prepare: Wash and pat dry before using, as the leaves attract sand.
Matches well with: avocado, chicken, fish, ice cream, lamb, lentils, mayonnaise, peppers, pork, rice, salads, salsas, shellfish, tomatoes, yogurt

Click here for a delicious salsa recipe using Cilantro.

Hope you enjoy it!

in season: parsnips

2008-12-10T10:57:00.001-08:00

With the end of the year in sight, I always start thinking about New Year's resolutions. One thing I want to do more of this upcoming year is to eat seasonally and to try new foods. And even though the year is not over, I thought I'd get a head start on my resolution and give parsnips a try!

I'm sure not everyone is unfamiliar with the parsnip, but it's not a vegetable I grew up eating. The parsnip is a relative to the carrot, and looks quite similar besides it's pale color. But that's about where the similarities end. The flavor is much stronger, and it benefits from being roasted, mashed, or used in soups and stews. For my first try, I went with this recipe for pureed roasted parsnips. It was delicious, and now I won't be as scared of these white root vegetables anymore!!

For some great information on the parsnip, visit this blog post at What's For Lunch, Honey.

destination: puerto rico

2008-12-05T11:31:00.000-08:00

Anywhere in the Caribbean is worth the trip, but if you've never been to Puerto Rico, you haven't seen the best of the best. It's a beautiful island with incredible people, scenery, food and of course, fabulous beaches. Ponce, Rincon, El Yunque, and La Fortaleza are only a few of the places you should be sure to visit. Don't forget to keep your eyes open to spot a coqui frog.

According to the Puerto Rico Culture website, Puerto Rican cuisine "is a unique tasty blend of Spanish, African, Taíno, and American influences, using such indigenous seasonings and ingredients as coriander, papaya, cacao, nispero, apio, plantains, and yampee. Locals call their cuisine 'cocina criolla'." During the short time I was there, every meal included fresh tropical fruits, plantains, and always rice and beans.

This is one place I would hope everyone visits sometime in their life; and not only for the beaches, snorkeling and food. Talk to the locals to find the best places to visit, and the best beaches. Some of our friends told us of a place people call 'the ugly beach'; it was the most beautiful beach I've ever been to.

click here for a recipe using plantains that comes straight from the caribbean.

Holiday: Chocolate Oreo Fudge

2008-12-03T19:21:00.000-08:00

The bird has been devoured and now it is on to Christmas. The holidays are filled with sweets, treats and all things delicious. Christmas wouldn't be Christmas without my Mom's fudge. This recipe has been in my family for generations. It is a simple classic fudge recipe but I like to add in extra yummy treats. This time - crushed Oreo cookies. This fudge is exceptionally rich but so smooth and delectable. The pan will be devoured in no time at all! This is also perfect for neighbor gifts this holiday season.

Chocolate Oreo Fudge

1 12 ounce can evaporated milk
4 1/2 cups granulated sugar
1/2 cup butter, room temperature
1 12 ounce package semi sweet chocolate chips
1 13 ounce jar marshmallow cream
4- 1.55 ounce Hershey's milk chocolate bars, chopped
1 tablespoon pure vanilla extract
2 cups crushed Oreo cookies

1. In a large saucepan, heat the evaporated milk and sugar until boiling. Continue heating over medium-high heat and at a low boil for about 10-12 minutes, or until it has reached the soft ball stage. (Check this by adding a small drop to a bowl of cold water. If you can roll it into a soft ball, it is ready.)
2. In a mixer, add the butter, chocolate chips, marshmallow cream, and chocolate bar chunks. Pour in the milk and sugar mixture and whip until all the ingredients are melted and smooth. Add in vanilla extract. Stir in the Oreo's.
3. Pour directly into a greased 9X13 pan and refrigerate until set, about 1 hour.

I hope you enjoy these treats! Happy Holidays!

destination: las vegas

2008-12-03T05:49:00.000-08:00

Las Vegas is a favorite vacation destination for my husband and I. Not only is it close enough to drive down for a quick weekend vacation, but the choices for dining are growing all the time. It may be hard to find the $5.99 steak special these days, but some big names are now in Vegas.

The choices are endless, and it can be a bit overwhelming with so many restaurants to choose from. Here are a few that I have been to and loved:

Located in the Planet Hollywood Hotel and Casino, the Strip House had the best steak that I have ever eaten! You have to get a steak - it is a steak house after all, but make sure and order the black truffle creamed spinach. You'll be thinking about it and craving it for months to come!!

Also located at Planet Hollywood, and a bit more on the casual side, is the cafe Planet Dallies. The menu was large, but my favorite has been the Kobe Beef Sliders. Delicious!!

If you are looking for a pastry for breakfast, or for a quick snack, try Lenotre at the Paris Hotel and Casino. I originally sought out this cafe because I heard they sold the infamous macarons there, but even though they didn't have any when I visited, I wasn't disappointed by the other delicious pastries I tried. But be aware that there will be quite a line in the mornings, although it does move quickly.

On our last trip, we really wanted to visit Tom Colicchio's (of Top Chef fame) restaurant- Craftsteak. We actually went to the MGM Grand where it is located and put our name on the list, but they weren't seating yet and we were hungry and impatient. So we ended up going next door to Emeril's Fish House. And while we were at a fish house, we ordered steak. (I guess that's what we were in the mood for!!) I didn't think the steak quite lived up to the one at The Strip House, but my husband thought it was equally good. My favorite, though - were the smashed potatoes. I could have lived on those!

There are so many choices that I want to make a yearly trip down, just to indulge in the different restaurants for a weekend!!

recipe: beef + broccoli...

2008-12-01T09:22:00.000-08:00

if you are like me, you are done with any kind of turkey or mash potatoes for a little while. this beef and broccoli recipe will surely rejuvenate your taste buds. the fresh ginger slices make this dish, and bring it amazing flavor!

{beef + broccoli}

ingredients
1 lb lean beef [top sirloin flank]
3 green onions [cut up 1" long]
15 slices of fresh ginger [cut about a quarter size]
marinade for beef
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp soysauce
3 tbsp water
2 tbsp vegetable oil
seasoning sauce
2 tbsp oyster sauce
1 tbsp water
1 tsp sugar
1/2 tsp cornstarch
1/2 tsp sesame oil

next
4 cups oil
1/2 lb broccoli
for broccoli
1/2 tbsp rice wine
1/2 tsp salt
1 tsp sugar

directions
slice the beef very thin into 1" squares. mix the beef marinate, all but 2 tbsps oil in a bowl and add beef. marinate for 1/2 hour at least [longer is better]. then add 2 tbsps oil and mix well.
steam the broccoli in a steamer. remove from steamer after broccolli is semi-soft then stir fry brocolli with 2 tbps oil and season with the rice wine, slat, and sugar just for a few minutes. lay broccoli out on a serving plate.

heat 4 cups oil in a fry pan, medium to medium high heat. [i only use a few tablespoons because i didn't want to deep fry it] and fry until it turns a light brown [done].
remove beef and drain off oil from the pan.

add another 2 tbsp oil to fry green onions and ginger for a few minutes. add cooked beef and stir quickly over high heat next add the seasoning sauce. stir until sauce thickens and meat is heated through. pour over broccoli and serve over rice.

**tips: this serves about 4 people just fine, you can double it for guests.

celebrate: thanksgiving and 'the bird'

2008-11-26T12:18:00.000-08:00

Looking for a last minute way to dress that turkey? This recipe is the most simple recipe for a moist, delicious turkey to serve at your big feast. My husband learned this technique from a Jewish friend of his. Apparently, he doesn't exactly eat kosher.

Hermele's turkey

A Turkey
1 large onion, halved
1 large potato, halved
strips of bacon, enough to cover the top of the bird

Put the potato and onion halves inside the turkey (I like to add a few cloves of garlic), truss it, and lay the bacon on top. Bake according to suggested time. Using a dutch oven is optional, but makes a delicious turkey.

Happy Thanksgiving to you and yours.
Jj

Recipe: Fried Ravioli

2008-11-25T19:24:00.000-08:00

If you are looking for a delicious restaurant style meal but don't want to spend the money or wait in the lines, look no further. I am a fan of all Italian food. I could eat it for every meal, every single day without complaint. This ravioli is one of my favorites.

This dish can be made with any type of ravioli. Just buy your favorite at the store, or if you have the time, make it from scratch. I just buy mine frozen and cook it off for just a couple of minutes before coating them in buttermilk and breadcrumbs. It takes just a couple of minutes to fry up and then you have a meal you can take pride in. If you want to mix it up a bit, use these for appetizers or add them to a salad. Delicious!

Fried Ravioli

1 bag frozen cheese ravioli (about 24 pieces)
1 1/2 cup Italian style bread crumbs
1/2 cup grated Parmesan cheese
1 cup buttermilk
Oil for frying

1. Cook ravioli until al dente. Cool.
2. Heat oil to approximately 350 degrees.
3. Dredge ravioli in buttermilk and then bread crumbs. Gently place into hot oil and fry until golden brown, about 2-3 minutes.
4. Once ravioli are browned, sprinkle with additional grated Parmesan cheese and I hope you enjoy these!

Holiday: Time to Donate

2008-11-25T10:06:00.000-08:00

So many of us are blessed to be able to eat delicious and healthy meals every night. But did you know that one in every five Utah children go hungry for one week out of every month? And with Thanksgiving just a couple of days away, it's time to think about those who may have to go without if we don't step up. This time of year is the perfect time to donate your time, money or goods.

According to the Utah Food Bank, Utah is ranked #4 in the nation for the highest rate of food insecurity. That means that over 340,000 Utahns are at risk of missing a meal today because they don't have the resources.

Most schools hold food drives this time of year, as well as your local grocery store. Look for the food bank closest to you, or donate to one of the resources listed below. We have a lot to be thankful for - now it's our turn to help others to find reasons to be thankful!

Utah Food Bank - www.utahfoodbank.org - (801) 978-2452
United Way - www.untiedway.org
Community Action Services and Food Bank - http://www.communityactionprovo.org/

Recipe: Roasted Turkey Risotto

2008-11-20T14:14:00.000-08:00

What is the most important thing that comes from Thanksgiving? Leftovers. The turkey is not even in the oven yet and I am already thinking of ways to use up that leftover turkey. Give this Roasted Turkey Risotto a try, you won't be disappointed!

Roasted Turkey Risotto
5 cups chicken stock
1 1/2 cups Arborio rice
4 tablespoons butter
2 tablespoons olive oil
1 medium onion, diced
2 cups leftover turkey, chopped
1 cup frozen peas
1/2 cup Parmesan cheese, grated
juice of 1 lemon
1 tablespoon dried parsley
1 teaspoon salt
1/4 teaspoon pepper

1. Heat the chicken stock in a medium saucepan just until lightly simmering.
2. In a large skillet, heat the butter, olive oil, and onions over medium-high heat until onions are soft. Add rice and heat until lightly toasted. Add 1 cup of chicken stock and let simmer until stock has been absorbed by the rice. Be sure to stir the risotto often. Add more broth as each cup is absorbed. Continue until all the broth is absorbed and the rice is al dente, about 20 minutes.
3. Stir in the turkey, peas, lemon, parsley, salt and pepper. Heat through.

Enjoy!

recipe: seasonal thanksgiving side dish

2008-11-20T12:26:00.000-08:00

Looking for another side dish that would be perfect for your Thanksgiving meal? Here's one that pairs a winter squash with an all time Thanksgiving original, rice.

buttercup squash risotto

2 Tablespoons olive oil
4-5 medium-large sized shallots, diced
3 garlic cloves, minced
a few sprigs of fresh thyme, chopped
1½ washed arborio rice
6-7 cups of stock, plus more if needed
1/2 cup white wine - substitute with: ½ cup of stock with 1 teaspoon of lemon or lime juice added
1 Tablespoons butter
¾ cup grated parmesan cheese
½ cup cream, or half and half
2 cups buttercup pureé
2½ Tablespoons fresh parsley, chopped
salt and pepper

one of my favorite parts of risotto

Heat the olive oil in a large saucepan on medium high heat. Add the shallots, salt, and pepper cooking until the shallots are clear. Add the garlic and thyme, until aromatic. Add the rice, stirring well so it's all incorporated.

Cook for a few minutes until the rice becomes clear in color, be sure to stir constantly so the kernels do not brown. Add in the white wine, and stir until it is completely absorbed. Add ½ cup of the broth and stir until it is almost absorbed entirely. Keep adding ½ cup of the broth at a time, continually stirring after each addition and repeating until the rice is tender, but slightly firm when you bite it. Also referred to as al dente. Add in the cream, and parmesan cheese until combined, and remove from heat. Stir in the butter until melted, then add the puree and parsley. Add salt and pepper to taste.

You can garnish with freshly grated parmesan cheese, a pinch of ground cloves, or fresh parsley.

Jj

how to: almond bark

2008-11-19T12:58:00.000-08:00

{chocolate covered strawberries using almond bark coating}

until recently i couldn't tell you what almond bark was. i would have guessed some kind of a tree, but almond bark is actually a great chocolate-like candy coating that melts amazingly well, and is great to use to make homemade candy coated yummies.

picture found here
a few almond bark facts:

almond bark is sold in large blocks that look like white or milk chocolate.
it does not contain almonds or any nuts at all.

it is call almond bark, because that is the "chocolate you use to make almond bark, which is kind of like peanut brittle, but with almonds and chocolate.

you can find almond bark in your grocery store near the baking chocolate. some stores have it year round, some just at christmas time.

it comes in either chocolate or vanilla

it is made from: sugar, partially hydrogenated vegetable oil (palm kernel, vegetable palm), whey (milk), soy lecithin, artificial color, artificial flavor.

a few recipes that use almond bark: {all are great recipes for the holidays}

frutty nutty white bark

almond bark

almond bark coated pretzels

almond bark popcorn crunch

and last my favorite way to use almond bark. like zupas, i share a love for chocolate covered strawberries.
they make quite a statement and are actually quite simple to make. they would also make great neighbor gifts for the upcoming holidays, if they last long enough to get them out the door, that is.

{chocolate covered strawberries}

1 lb strawberries
1/2 brick of almond bark in white chocolate or chocolate

directions

wash strawberries with stems still attached, and dry thoroughly to make sure there is no water on them. set aside.

using a double boiler, place chocolate in a heat proof pan over boiling water in a pot.
slowly mix chocolate until it is melted smooth.

*this also melts well in a glass bowl in the microwave in 30 second increments. put in the microwave for 30 seconds, mix chocolate, put back in. repeat until melted smooth. be careful not to overheat as it can burn and caramelize.

dip and coat strawberries and place on parchment paper to cool.

if you would like another chocolate to go on top, melt chocolate and place in squeeze bottle for candy making or place in ziplock back and cut a small opening in corner. drizzle other chocolate over the top zig-zagged. let chocolate set and serve. store in the refrigerator.

* can also dip strawberries in other toppings immediately after coating in chocolate.
recommended toppings: crushed toffee, mini-chocolate chips, coconut shavings, and sprinkles.

celebrate: Holidays and the Sweet Potato

2008-11-18T14:00:00.000-08:00

As much as I love the Thanksgiving turkey and the Christmas ham, it's usually all about the side dishes for me. One thing I have grown to love in the last year is the sweet potato. But have you ever been confused about the difference between a sweet potato and a yam, or have you wanted new ideas for your holiday side dish?

According to this website,

Although yams and sweet potatoes are both angiosperms (flowering plants), they are not related botanically. Yams are a monocot (a plant having one embryonic seed leaf) and from teh Dioscoreaceae or Yam family. Sweet potatoes, often called 'yams', are a dicot (a plant having two embryonic seed leaves) and are from the Convolvulacea or morning glory family.

In fact, after reading several things, I have learned that it is very rare to even find yams in the grocery store. If you are looking for a yam, you will most likely find them in a Carribean or Asian specialty store. I think the biggest reason for the confusion is that 1) the grocery stores call them yams when they are not, and 2) there are many different types of sweet potatoes, and the colors can vary, so not all sweet potatoes will look the same.

No matter what you call them, I love them! And here are a few ways to prepare them that are sure to satisfy!

The Pioneer Woman's Sweet Potatoes at Serious Eats
Sweet Potato Pie with Pecan Topping at Simply Recipes
Vanilla Mashed Sweet Potatoes at 101 Cookbooks
Sweet Potato Bread Pudding at The Kitchn
Sweet Potato Biscuits with Bacon and Thyme at Pinch My Salt

Holiday Recipe: Homemade Cranberry Sauce

2008-11-13T12:19:00.000-08:00

The holidays are approaching fast. The easiest recipe in the world, but often not used, is homemade cranberry sauce. Once you make if from scratch, you'll never want to open a can again! And it only takes about 15 minutes from start to finish.

You can use this sauce as a traditional side or use as a sandwich spread. It also makes a delicious topping for cheesecake!

Homemade Cranberry Sauce
1 12 ounce bag of fresh or frozen cranberries
1 cup sugar
1 cup water

1. In a saucepan, mix water and sugar and heat on medium heat until sugar is dissolved. Add cranberries and bring to a low boil. Stir frequently and reduce heat to keep the sauce at a low boil for about 10 minutes. When the sauce begins to thicken and the cranberries begin to burst remove from heat. The sauce will thicken as it cools.

will you be ready?

2008-11-12T20:05:00.000-08:00

“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” A. A. Milne

The holidays are upon us. Thanksgiving, a holiday all about food, is in two weeks. It's time to start thinking about preparations. Think it's too early? Well, I assure you the sooner you prepare and plan, the more relaxed and enjoyable your holiday will be. Here are a few tips and ideas for a wonderful holiday feast with family and friends.

1 to 2 weeks before thanksgiving

...begin planning your menu, and know how many people will be coming as well as any allergies and food preferences you'll want to remember.
keep it simple, and of course delicious. maybe ask guests to bring something making it a little more like a potluck, and take something off your hands.

...if you can, why not order your turkey ahead of time? it saves the last minute turkey rush, and if you can get it fresh from a local butcher, you're supporting local business which is always a wonderful idea.

this photo from the library of congress

...this may seem silly, but read your recipes thoroughly from start to finish. this will assure that no nasty surprises come up at the last minute and you realize you can't get the ingredients because the market is closed. {shudder}

...make your shopping and to-do lists, and maybe even starting your cooking timeline.

a few days before thanksgiving

...solidify your timeline for the actual day. here is a great example, and of course, don't sweat it if you don't have as many ovens as this example shows. You know your kitchen and really it's just important to have it all on paper so you know how much time things will need to take, and what will be in the oven when.

...start your food shopping

...if you have the time, prepare any food that can be done ahead of time, such as pie pastry, gravy, thawing the turkey.

...organize serving dishes and plan your table settings.

day before thanksgiving

...if you ordered a turkey, pick it up.

...finish any shopping for food, buying extras of certain things you may need, just in case.

...review and adjust your cooking timeline, being sure you know how long you will need to cook the turkey for (turkey times at bottom).

...prepare anything you can make before hand, pies, gravy, stuffing, sides (potatoes, vegetable casseroles, etc.), breads, prep the turkey (brine, etc.).

...set the table

...look over your timeline one last time.

thanksgiving day

... wake up early, have a good breakfast, and follow your timeline.

...tell your family and friends why you're grateful for them.

...have fun.

...take a nap.

...watch some football, totally optional

all other images by norman rockwell

Turkey Times:
allow 13-15 minutes per pound.

Turkey: Approximate time:
10-12 lbs. 2½ - 3 hours
12-14 lbs. 2¾ - 3¼ hours
14-16 lbs. 3 – 3¾ hours
16-18 lbs. 3¼ - 4 hours
18-20 lbs. 3½ - 4¼ hours
20+ lbs. 3¾ - 4½ hours

here are a few links for more info and tips:
do it like martha
entertainment ideas
how to stay sane on turkey day

have a wonderful holiday
Jj

recipe: butternut squash ravioli

2008-11-11T15:05:00.000-08:00

one of my favorite tricks to get a fresh pasta taste, but with no work, is using wonton skin wrappers for ravioli. you can create a meal in no time that looks like it took you all day long. in season butternut squash is a perfect addition to ravioli, and the taste is amazing.

{butternut squash ravioli with thyme alfredo and pine nuts}
ingredients for ravioli + filling

1 [2 lb] butternut squash, halved and seeded
2 tbs extra-virgin olive oil
salt + freshly ground black pepper

3 cloves garlic, skins on
1 cup ricotta cheese
1/4 cup grated parmesan cheese
1 tbs fresh parsley, minced
1 tsp fresh thyme, minced
salt + pepper
1 package round wonton skins

directions for ravioli

1. preheat oven to 375 degrees.
2. brush olive oil over the cut sides of the squash, then sprinkle with salt + pepper and place cut side down on a cookie sheet. place garlic with a drizzle of olive oil and salt + pepper in aluminium foil and place on cookie sheet.
3. bake squash and garlic for one hour. remove from oven and let cool on rack.
4. after cooling, scoop the squash from the skins. measure out 1 1/2 cups of squash in a medium bowl. remove garlic from skins and mash up in bowl.
5. add remaining ingredients to bowl except wonton skins and mix well.
6. place wonton skin on clean surface and dip finger in a small bowl of water and line the edges with a small amount of water.
7. place a small teaspoon full of filling in middle of wonton skin.
8. place another wonton skin on top and press down edges.
9. repeat until all filling and wonton skins are used.
10. meanwhile, in a large pot, boil water with 1 tablespoon olive oil, and a little salt.
11. in batches boil ravioli for only 1 to 1 1/2 minutes. it will cook very quick. remove with a slotted spoon.

ingredients for alfredo sauce with thyme and pine nuts

1/4 cup butter
1 cup heavy cream
1/2 cup parmesan cheese, grated
1 tsp fresh thyme, minced
1/4 cup toasted pine nuts [toast on broil in oven for 5 min. watch for burning!]
salt and pepper to taste

place first 4 ingredients in a sauce pan on medium-high for about 5 minutes until it thickens and bubbles a little. remove from heat and add pine-nuts. serve sauce over ravioli.

enjoy!

xoxo,

caroline "the curious cook"

Spices: Nutmeg

2008-11-11T08:58:00.001-08:00

When I think of holiday food, certain spices always come to mind. Nutmeg is one of them. And about a year ago, I discovered freshly ground nutmeg. I will never buy the pre-ground nutmeg again, because the flavor is so much better when you grate it yourself! It is easy to find - you should be able to find it in the spice section in any grocery store. All you need is a fine grater, and your recipes with nutmeg will be taken to a whole new level!

Nutmeg recipes around the web:

Pumpkin Cream Cheese Pie at Taste and Tell
Pumpkin Chocolate Chip Cake at Stephanie's Kitchen
Nutmeg Doughnut Muffins at Orangette
Pumpkin Soup at Nami-Nami
Crepes Filled with Corn and Nutmeg at Technicolor Kitchen

Kid Friendly Recipe: Potato Boats

2008-11-06T19:19:00.000-08:00

As a mother of two, I'm often trying to find kid friendly recipes. This is one that my kids love and love to help me assemble. It's so important to get your kids in the kitchen with you. It teaches them so much and kids love to eat what they help make. It makes them feel so proud. It's also important to make it fun and interesting. These potato boats are easy to make and also very delicious!

Potato Boats

4 small baking potatoes, cut into wedges
1/3 cup all purpose flour
1/3 cup grated Parmesan cheese
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1/3 cup milk
1/4 cup butter, melted

To top it off:
grated cheddar cheese
crumbled cooked bacon
sour cream
fresh or dried parsley

1. Preheat oven to 400 degrees. In a large resealable plastic bag, add the flour, cheese, salt, pepper and garlic powder. Mix together well. Put milk in a small bowl.
2. Dip each potato wedge into the milk and then drop into the flour mixture. When all the potato wedges are in the flour mixture, seal the bag up and shake until all are evenly coated. Drop each potato wedge onto a baking sheet and drizzle the butter over each one. Bake for about 20-25 minutes, or until nicely browned.
3. Once out of the oven, top them with the cheddar cheese and bacon. Put back in the oven just until cheese is melted. Top with sour cream and parsley.

recipe: roasted butternut squash salad

2008-11-05T12:30:00.000-08:00

i love interesting salads. i am always trying to think up new combinations. i was inspired by a salad from one of my favorite restaurants and decided to try to create it at home.

the combination of roasted butternut squash, gorgonzola cheese, and pecans is just amazing.

{roasted butternut squash salad with gorgonzola and pecans}

ingredients

[amount is up to you based on how big of a salad you want]

mixed greens [i just buy a big tub at costco]
gorgonzola cheese crumbles

pecans
roasted butternut squash, cut into bite sized pieces
1 bottle champagne vinaigrette dressing by gerards

directions

peel and slice the butternut squash into thin strips. layout on a sprayed cookie sheet and drizzle with olive oil and sprinkle with sea salt. place in the oven on broil until it is soft enough that you can cut through with a fork and the edges are a little brown. [turn once]
place pecans in a small skillet over medium heat. toast pecans for about 10 minutes.
arrange salad putting down mixed greens, roasted squash, gorgonzola crumbles, toasted pecans, and some champagne vinaigrette.

enjoy!

xoxo,

caroline "the curious cook"

sautéed mushrooms

2008-11-05T07:30:00.000-08:00

If you love this fungus fresh, you'll never stop sauteing them once you start. Sauteing mushrooms is easy, and well worth the time put into them (it doesn't take too
long). They're a delicious accompaniment to an entrée, tossed with a salad, added to a soup or sauce, or savored one by one purely by itself.

How do you like your mushrooms?

sautéed mushrooms

2 Tablespoons olive oil
1 large shallot, chopped
2 cloves garlic, minced
a few fresh thyme sprigs, chopped
1 pound crimini/babybella mushrooms, sliced

In a hot pan, add the olive oil (you don't want to oil to cook for a long time). Immediately after, add the shallot, garlic and thyme.

Let these ingredients sweat for a few minutes, then add the mushrooms.
Cook on medium-low heat until mushrooms are soft, and much darker in color; about fifteen minutes.

most all kinds of mushroom are delicious sautéed, but i love crimini because of their bold flavor.

a few fungus facts and websites :)

...the crimini mushroom is simply an immature portabello mushroom.
...mushrooms are low in calories, have no cholesterol and are virtually free of fat and sodium.
...mushrooms contain many essential minerals one of which is selenium, which works with Vitamin E to produce antioxidants that neutralize "free radicals" which can cause cell damage.
...while mushrooms are canned, pickled and frozen, drying mushrooms is the oldest and most commonly used way to preserve mushrooms.
...one portabella mushroom generally has more potassium than a banana.

food timeline's mushroom history
the american mushroom institute
the mushroom council

bon appétit.

Jj

recipe: Salted Peanut Chews

2008-11-04T08:34:00.000-08:00

The shorter days and the colder weather always have me craving something sweet. These cookie bars hit the spot and take care of that sweet craving. Give some to your neighbors and they will be begging for the recipe!

Salted Peanut Chews
from Southern Living

2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons firmly packed brown sugar
1/4 cup butter, softened
2 egg yolks
1/2 teaspoon vanilla extract
1 1/2 cups miniature marshmallows
1 cup peanut butter chips
1/4 cup light corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
1 cup crisp rice cereal
1 cup salted roasted peanuts

Preheat the oven to 350F.

Combine the flour, baking powder, baking soda, salt, brown sugar, softened butter, egg yolks and 1/2 teaspoon vanilla. Beat with an electric mixer until the mixture becomes crumbly. Press into an 8-inch square baking dish. Bake for 12 to 14 minutes, or until it is lightly browned. Sprinkle with the marshmallows and bake an additional 2 minutes, or until the marshmallows puff. Cool in the pan.

In a medium saucepan, combine the peanut butter chips, corn syrup, butter and 1 teaspoon vanilla extract. Cook over low heat until smooth, stirring constantly. Remove the pan from the heat and stir in the rice cereal and the peanuts. Spread the mixture over the cooled crust and marshmallows. Cool completely.

Cut into squares.

test kitchen: 2 new soups

2008-11-02T20:59:00.000-08:00

After weeks of taste testing and altering measurements, Zupas is launching 2 new Featured Soups at all of our locations for the month of November. We took our favorite seasonal ingredients, gave them a twist and came up with a Spiced Pumpkin Banana Soup & Curried Butternut Apple Soup. Each recipe is made up of the finest fresh ingredients paired with spices and herbs to compliment.

Spiced Pumpkin & Banana Soup

November 3-8 & November 17-22

Curried Butternut & Apple Soup

November 10-15 & November 24-29

Candied Caramel Apples

2008-10-31T11:00:00.000-07:00

Candied caramel apples are so easy and an absolute necessity for the holidays. Make them for parties or even as gifts for your neighbors. They are delicious and you can use your creativity and make them fabulous. Simply buy a bag of caramels, (or make your own), melt them down with 2 tablespoons of water and stir until smooth. Coat the apples and let the excess drip off and place the apples on buttered wax paper. Decorate with candy, nuts and chocolate. Refrigerate to set.

celebrate: a hogwart's halloween

2008-10-29T13:10:00.000-07:00

Alright all you Harry Potter fans, we know you've all dreamed about what butterbeer actually tastes like. Well luckily, you don't have to be a witch or wizard to find out. Throughout the world wide web you'll find an array of recipes devout to J.K. Rowling's make believe beverage. You can even make it a Halloween tradition to try different recipes and eventually make up your own. Or, you can try our sweet tooth quenching version.

butterbeer

1 pint (2 cups) cream soda or apple cider
1 cup vanilla ice cream, softened
2 Tablespoons butter
2 Tablespoons brown sugar
dash of cinnamon and nutmeg

Place cream soda or apple cider in a microwave safe mug, and heat on high for about 3 minutes, or until very hot. While it's heating, mix together the vanilla ice cream, butter, brown sugar and cinnamon.

When the soda is hot, pour into a blender, add ice cream mixture, and pulse on high for about 5 seconds. Pour into individual mugs, and sprinkle a dash of nutmeg on top. Enjoy with some fresh apple chips, or another munchie, maybe some ton-tongue toffee?

Bottoms up!
Jj

recipe: halloween witch finger cookies

2008-10-28T09:29:00.000-07:00

with halloween just around the corner, many of us are wondering what treat to bring to our next halloween party.
these creepy witch fingers are a hit with the little ones, and they love the idea of eating witches fingers. i even used mine as a cute prop for our halloween party invitations.

i went with an idea i got from martha stewart using a "reminder finger." but, instead of buying hers from martha stewart crafts, i made my own edible ones, and delivered them with the invitation in a white take out box. very creepy!

here's the recipe for the creepy witch fingers:
[adapted from this recipe and this recipe]

{witch finger cookies}

cookie ingredients

1 cup butter, softened
1 cup powdered sugar
1 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup sliced almonds
2 tablepoons icing glue (see below)
50 pretzel sticks [for the finger bone]

icing glue ingredients

1/4 cup powdered sugar
1 teaspoon water

directions

1. in a large mixing bowl, beat the butter until smooth and creamy.

2. add the sugar, egg, peanut butter and vanilla extract and mix well.

3. add the flour, baking powder, and salt and beat until completely mixed.

4. cover the dough and refrigerate for 30 minutes. [very important that they be chilled at least 30 minutes before baking so that they will keep their shape after they are baked.]

5. preheat the oven to 325°F.

6. with your hands, roll a heaping tablespoon of dough into a finger shape around a pretzel stick for each cookie. if the dough gets sticky and hard to work with, put it back in the refrigerator for a little while. Place fingers on an ungreased cookie sheet about 3 inches apart.

7. use a butter knife to make knuckle marks on the finger cookies. slightly flatten the front of the finger to create a nail.

8. bake 20-25 minutes, until fingers are slightly golden. remove from the oven and let cool. meanwhile, prepare the Icing Glue. mix together powdered sugar and water in a small bowl until the consistency is similar to that of a paste.

9. attach almond slice fingernails to the tips of the fingers with Icing Glue. Let glue dry for about 30 minutes.

makes about 50 cookies.

enjoy!

xoxo,

caroline "the curious cook"

recipe: easy pumpkin cupcakes

2008-10-27T07:37:00.000-07:00

Are you looking for a last minute recipe to take to that Halloween party this week? Baking doesn't have to be intimidating or hard - it can be as easy as adding to a cake mix! And pumpkin cupcakes are sure to please everyone this time of year! Frost with your favorite icing - I love cream cheese icing with pumpkin - and decorate with Halloween candy.

Quick and Easy Pumpkin Cupcakes
from VeryBestBaking.com

Makes 24 cupcakes

1 package spice cake mix
1 15 oz. can pure pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water

Preheat oven to 350F. Paper-line or grease 24 muffin cups.

Blend cake mix, pumpkin, eggs, oil and water in a large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared cups, filling evenly.

Bake for15-20 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes, then remove to wire racks to cool completely.

test kitchen

2008-10-26T12:11:00.000-07:00

We had a successful week in the Zupas test kitchen.

Spiced Pumpkin Banana Soup: check
Butternut & Apple Curry Soup: check
White Bean & Chicken Chili: still tweaking

Unlike most restaurants, Zupas has an active test kitchen where new recipes are constantly being developed. It's fresh ingredients meets exotic spices and innovative ideas. Stay tuned for weekly updates on what we're cooking up in the Zupas test kitchen.

Look for our newest creations, Spiced Pumpkin Banana Soup & Butternut and Apple Curry, at all Zupas locations in November.

recipe: Pumpkin Spice Muffins

2008-10-23T17:17:00.001-07:00

These muffins are filled with fall spices and fill your home with the most wonderful, sweet, fall aroma! They are topped with a brown sugar cinnamon crumble and drizzled with a cinnamon cream cheese glaze. They are so moist and delicious you will be having seconds before you know it! These muffins will certainly warm your soul on a cold fall day.

Pumpkin Spice Muffins with Brown Sugar
Crumble and a Cinnamon Cream Cheese Drizzle
makes 12 muffins

For the muffins:
3 cups all purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 cup butter, melted
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup milk
1/4 cup heavy cream
1 cup pureed pumpkin

For the Crumble:
1/4 cup brown sugar
2 tablespoons all purpose flour
1/2 teaspoon cinnamon
1 tablespoons melted butter

For the glaze:
1 cup confectioners' sugar
2 ounces softened cream cheese
dash of ground cinnamon
dash of milk, if needed

1. Preheat oven to 350 degrees. Spray regular muffin in with non stick spray.
2. Whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside.
3. Using a mixer, mix the butter and sugars until creamy. Add eggs and vanilla and mix until combined. Alternate adding the dry ingredients and the milk and cream. Add pumpkin puree. Do not overmix.
4. Divide batter evenly between the muffin tins, filling to the very top and a little over.
5. In a small bowl, mix together the ingredients for the crumble. Crumble on top of each muffin batter. Bake for about 25-30 minutes or until cooked through and lightly browned. Transfer to a wire rack to cool slightly.
6. In a small bowl, mix together the ingredients for the glaze. Drizzle over the tops of the muffins.

recipe: homemade marinara sauce

2008-10-21T14:25:00.000-07:00

i had a great harvest this year of garden tomatoes.

if you're lucky you still have some to harvest from your garden, or you canned them to enjoy all winter long. homemade marinara sauce is surprisingly easy to make and tastes better than any store bought sauce. and, it's a great way to get using all your tomatoes! this is great with your favorite pasta and meatballs, or for your next lasagna!

this recipe yields approximately 80 oz. some to eat with dinner tonight, and two freezer bags full to freeze for another time!

{homemade tomato marinara sauce}
adapted from this recipe

ingredients

5 1/2 lbs tomatoes, [fresh or canned]
12 ounces tomato paste
3 cloves garlic, whole un-peeled
1/2 onion peeled, [un-cut]
4 tablespoons olive oil
4 tablespoons parsley, dried or fresh
2 teaspoons oregano
2 teaspoons dried basil
3 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes [optional, if you like spicy]
3 tablespoons italian seasoning
3 tablespoons sugar
1/2 cup chicken broth
1/2 cup red wine [optional]

directions

heat oven to 350 degrees.

on a greased cookie sheet place tomatoes, halved cut side up. placed unpeeled garlic, and the 1/2 onion on sheet. drizzle with olive oil, and salt and pepper. place in oven uncovered to roast for 1 hour. cool 15 minutes on a rack.

after roasting, place tomatoes, garlic, and onions in blender in batches and process until smooth. run through a strainer/sieve to remove any un-wanted skin and peels.

add tomato mixture to a stock pot with remaining ingredients and simmer for 45 minutes, stirring occasionally.

enjoy!

xoxo,

caroline "the curious cook"

recipe: old fashioned apple butter

2008-10-21T08:00:00.000-07:00

Apples are in abundance this season and apple butter is an easy recipe that takes little preparation, even less hands-on time, and lots of apples.

This recipe is from a vintage cookbook that had no given measurements, so you know the recipe is tried and true. Most of it is eyeballed and according to your own taste. So every time you make it, it'll be your best batch.

apple butter
making it the old fashioned way.

ingredients:

Fresh, unclarified apple juice (you know, the unpasteurized kind that's not great for little kids to drink; don't worry, we'll boil it down.)
a few pounds of yummy locally picked apples (depending on how much you're making)
cinnamon
nutmeg
cloves
allspice
cardamom
a little vanilla
any other spices you fancy, adore, and love

The best apples to use are: Jonathan, Winesap, Stayman, Golden Delicious, Maclntosh, or another tasty variety, just pick your favorite. :)

directions:

In a large stock pot bring the cider to a boil. Let it boil on medium heat until it's about half the amount you started with. This will assure that any bacteria (the reason little kids can't drink it raw) is killed.

Next; pare (that means peel), core and quarter your apples, then slice them up into thinner slices into a large crock pot.

After the juice is reduced, add it to the apples until they are just covered, reserving whatever juice may be left. You don't have to get rid of the sludgy looking stuff unless you prefer to.

Let the apples and juice sit, ruminate, boil and cook in the crock pot on high until it begins to boil. Reduce the heat to low and let it cook for 8-10 hours. After about 8 hours, check it every so often (half hour) to assure it's not burning. Or just start it in the evening and let it cook on low while you sleep. When you awake it'll likely be finished.

Take a fork and break up the apple pieces if they aren't already broken down as it cooks. When the butter gets to the consistency that you like, press the apples through a colander, food mill, strainer, or puree in a blender.

The consistency should be where if you spoon it there is no liquid separating from it and it stays "mounded", like butter. If it is too thick to your liking, add in more apple juice that's been boiled. Don't add in fresh apple juice, the bacteria hasn't been murdered yet, meaning it's not safe to can.

Now this is the fun part, add whatever and how ever much spices you like according to taste. "Goutez, goutez, goutez!" Try adding a little molasses, or if you want it sweeter, add honey. Although I doubt you'll need to. Go with your taste buds.

Pour the butter straight into quart jars if you want to store them in the fridge or process it to keep on the shelf for a year or two. You process the jars the same as you would do for any other type of jam, preserve, etc. For more info on canning, see here. If you do plan on canning the butter to store (at room temperature), make sure you leave a little bit of head room for the butter in the jars.

Enjoy it on toast, in a peanut butter sandwich or in a smoothie. I love it in my oatmeal. Use your imagination, follow your tummy.

Enjoy!
Jj

celebrate: Halloween

2008-10-20T07:59:00.000-07:00

With Halloween right around the corner, now is the time to get your kids involved in some Halloween fun!

These ghost cookies are really easy, and a great way to get your kids involved. All it takes are some Nutter Butter cookies, white candy coating or white chocolate chips, and chocolate chips.

Take your candy coating and melt it. You can either do this in a double boiler or in the microwave at 50% power, making sure to check it every 30 seconds. Simply dip the cookies in the melted coating and set on a sheet of waxed paper to dry. Before the coating is dry, adhere the chocolate chips for eyes. To create the mouths, simply melt some chocolate chips in a ziplock bag, snip the corner with some scissors, and decorate away!

destination: NYC

2008-10-19T16:02:00.000-07:00

I ventured to NYC this week for food business and made the most of eating my way through the city in 4 short days. A good friend and mentor took me to a restaurant he recently invested in and to put it plainly, the experience didn't dissapoint. Nestled on a small street corner in the West Village, this quaint yet cool eatery seemed to capture the charm of NYC in a very "barnyard chic" fashion. I enjoyed a delicious Sangria Marinated Hanger Steak and French Fries (done right) dipped in a tangy cocktail sauce. The real star was my appetizer, Bacon Wrapped Scallops with Grits. Words couldn't possibly do this dish justice.
My quick trip to New York also included an hour long visit to Dean & Deluca, Bouchon Bakery, and Pizza from Ray's. Once again, NYC has manifested to me that whether it's an eclectic sangria hanger steak, a simple slice of pizza, or a delicate pastry, this city is full of fabulous food.

recipe: chicken tikka masala

2008-10-15T15:11:00.000-07:00

one of my favorite types of food to eat is indian food.
i love the beautiful variety of spices they use in their cooking, and the combination of flavors is always a delight.

my favorite indian dish, hands down is chicken tikka masala.

i love trying to re-create dishes from my favorite restaurants at home. of course my curiosity got the better of me, and i've been working to make my chicken tikka masala rival some of my favorite indian restaurants. and, i think i've just about got it! i've been perfecting this recipe for years, making little changes here and there. so, i am excited to share it with you!

{chicken tikka masala}

*pick up indian spices at your local indian grocery store.

ingredients

chicken marinade
2 lbs boneless skinless chicken breast, chopped i cubes about 1 inch
1 inch ginger root, finely grated or chopped
2 cloves garlic, finely grated or chopped
1/4 tsp turmeric powder
1/4 tsp cayenne pepper powder
2 tbs tandoori masala mix [i use rajah brand]
1/2 cup plain yogurt
1/2 tsp kosher salt

directions
mix all the marinade ingredients with chicken, and marinade at least 2-24 hours in fridge.

preheat oven to 400 degrees f.

lay marinated chicken out on a sprayed or lined cookie sheet.

place in oven, and bake for 20-25 minutes.

ingredients for gravy

1/3 cup oil [light canola or vegetable]

2 bay leaves

4 green cardamom pods

4 whole black pepper corns

4 whole cloves

3 inch cinnamon stick

1 red onion, finely diced

1/2 green pepper, seeded and diced

1 inch ginger root, peeled and grated or finely chopped

3 cloves garlic, grated or finely chopped

1 [10 3/4 oz] can, or 1 1/4 cup of tomato puree

1 [10 3/4 oz] can of diced tomatoes, cut up very small

1 tbs ground coriander

1/2 tbs ground cumin

1 1/2 tbs garam masala mix [rajah brand]

1/4 tsp ground cayenne pepper

1/4 tsp turmeric

1 1/2 tsp kosher salt

1 tbs brown sugar

half-pint [1 cup] heavy whipping cream

1 cup water

2 tbs butter

8-10 sprigs of fresh cilantro chopped

1 tbs fresh lemon juice

directions

while the chicken is baking, make the gravy.

heat 1/3 cup of oil in a non-stick heavy bottom stock pot over medium heat.

after the oil is heated, add the bay leaves, cardamoms, cloves, cinnamon stick, and peppercorns. cook for about 30 seconds.

add onions and green peppers and fry until onions get translucent. about 10 minutes.

then add ginger and garlic and fry for another couple of minutes.

add the tomato puree and diced tomatoes.

cook this mixture for another 10-15 minutes, stirring continuously until oil appears on the surface.

add the ground coriander, cumin, garam masala, salt, cayenne pepper, brown sugar, and tumeric. fry for another minute.

the chicken should be baked by now.

add the baked chicken along with any juices from the sheet to the mixture along with the heavy cream and water.

mix well and bring to a boil, then simmer for 10 minutes until the chicken is cooked through.

taste for seasonings.

remove from heat and add cilantro [reserve some for garnish], butter, and lemon juice.

mix well.

check the thickness of the sauce. add water to make sauce thinner if desired.

serve with hot basmati or jasmine rice.

enjoy!

xoxo,

caroline, "the curious cook"

How To: Roast Pumpkin Seeds

2008-10-15T14:08:00.000-07:00

Pumpkins bring us so many wonderful things during the Fall season. Jack-o-lanterns, pumpkin soup, pumpkin bread, and my favorite pumpkin seeds, are just a few. Roasting pumpkin seeds is so simple and takes just a little bit of time to clean the seeds, and just about an hour to roast them. They are a simple little treat! So after you've carved your pumpkins, make sure you don't let those seeds go to waste.

How To: Roast Pumpkin Seeds

1. Get a nice ripe pumpkin.

2. Cut the top off. Using a sharp spoon, get all the seeds out and place them in a large bowl filled with water. In doing this, the seeds will all rise to the top of the water and make it easier to get the seeds away from the pulp.

3. Clean the seeds and make sure all the pulp is washed away.

4. Place clean seeds in a bowl. Add vegetable oil to the seeds and mix well. For every 1 cup of seeds use 1 tablespoon oil.

5. Pour seeds onto a large cookie sheet lined with parchment paper. Make sure there is just a

single layer of seeds on the pan.

6. Sprinkle seeds with salt. For every 1 cup of seeds use 1/2 teaspoon salt.

7. Bake in a 250 degree oven for about 1 hour, or until dry and lightly golden brown.

in season: winter squash

2008-10-15T11:45:00.000-07:00

There are numerous types of produce that are in season during October, being the reason they call it the "harvest" I suppose. One specific type that is grown locally, and in abundance, are winter squash - butternut, butter cup, turban, pumpkins, and spaghetti to name only a few. They can be roasted, baked, fried, pureed, used in appetizers, as main dishes and in all kinds of desserts. They are also uniquely an American vegetable as they are native to the American continents. So show your patriotism and visit a local farmer to pick up a few. Here's one of my favorite ways to eat butternut squash, in Roasted Garlic and Butternut Squash Soup. Warms the heart and toes.

To bake any winter squash simply cut the squash in half symmetrically, remove seeds and such, drizzle a little olive oil on the flesh and bake, flesh side down, for at least 45 minutes (depending on the size) in a 350 degree oven; or until tender and soft. Remove the flesh from the rind and use however you fancy. The possibilities are endless!

Jj

Recipe: “Warm You Up” Chili

2008-10-14T07:50:00.001-07:00

Did you know that October is National Chili Month? And what better way is there to welcome in the cooler weather than with ah steaming bowl of chili and a side of cornbread? This chili should have you ready to face the cooler temperatures!

"Warm You Up" Chili

4 slices bacon, chopped
1 large onion, diced
2 garlic cloves, minced
1 jalepeño, seeds and membranes removed, finely diced
1 1/2 pounds ground beef
12-oz. beef broth
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 1/2 tablespoons chili powder
1 tablespoon hot sauce (such as Frank's Red Hot)
2 teaspoons Worcestershire sauce
1/4 teaspoon ground cumin
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
Shredded cheddar cheese and sour cream to serve

Cook the bacon in a large pot over medium heat until browned. Remove half of the bacon grease and discard. Add the onion and cook until translucent. Add in garlic and jalepeño and cook for 1 minute.

Add in ground beef and cook until browned, stirring to crumble. Add in beef broth; cook until liquid is reduced by about two-thirds. Stir in salt, pepper, chili powder, hot sauce, Worcestershire sauce, cumin, tomatoes and tomato sauce. Cover; reduce heat to medium-low and simmer for about 30 minutes - until mixture thickens. Stir in the kidney beans and cook until the beans are warmed through - about 10 minutes.

Serve with shredded cheddar cheese and sour cream, if desired.

mix ins

2008-09-10T07:11:00.000-07:00

How do you make a really good soup taste really great? Well, add a Mix-In of course! Add the perfect touch to your favorite soup by choosing from a variety of cheeses, crunchers, and toppers.

Cheeses

Cheddar, Feta, Blue, Asiago

Crunchers
Tortilla Strips, Wonton Strips, Onion Crisps,
Peanuts, Slivered Almonds

Toppers
Sour Cream, Orzo Pasta, Coconut, Red Onions,
Pineapple, Bacon

news: weekly specials

2008-09-09T12:31:00.000-07:00

We are truly obsessed with soup. It's amazing how an entire culture can be captured into one bowl. We have many recipes that we fall in love with, but never make it onto our menu. To highlight some of our newest creations, we've decided to implement a weekly special. Don't miss your chance to try an eclectic variety of soups.

This Week's Specials

Swiss Onion Soup
provo

Roasted Red Pepper Soup
south jordan

in season: bell peppers

2008-08-27T08:20:00.000-07:00

I think bell peppers are a wonderful combination of tangy taste and crunchy texture, bell peppers are the Christmas ornaments of the vegetable world with their beautifully shaped glossy exterior that comes in a wide array of vivid colors ranging from green, red, yellow, orange, purple, brown to black. Although peppers are available throughout the year, they are most abundant and tasty during the months of August and September. Lucky for you and me...it's that time of year!

b is for berries

2008-05-19T21:50:00.000-07:00

I've been nuts about this salad ever since I first tried it years ago. The sweet combination of fresh berries, poppyseed dressing, and cinnamon roasted almonds is like a perfect marriage in a salad bowl. I enjoy this salad so much that I tried to recreate it for a dinner party. It was a hit... although, I think it was still missing the Zupas touch.

recipe: sweet southern onion rings

2008-05-19T08:07:00.000-07:00

In honor of the Vidalia sweet onion being in season, make these delicious onion rings. You won't be disappointed...

Ingredients
4 cups buttermilk
2 large Vidalia onions (about 2 pounds), cut into 1/4-inch-thick rounds,
separated into rings

Vegetable oil (for deep frying)

3 cups all purpose flour
3 tablespoons ground cumin
3 tablespoon chili powder
1 tablespoon salt
1 tablespoon cayenne pepper

Directions
Place buttermilk in large bowl. Add onion rings and toss to coat. Let stand at room temperature 20 minutes or up to 1 hour, turning onions occasionally.

Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat to 350°F.

Mix flour, cumin, chili powder, salt and cayenne in large bowl. Remove 1 handful of onion rings from buttermilk; add to flour mixture and toss to coat. Add onion rings to oil; cook until crisp and golden brown, about 2 minutes. Using tongs, transfer to paper towels and drain. Repeat with remaining onion rings in batches. Mound in bowl and serve.

Sweet Vidalia Onions

2008-05-19T07:47:00.000-07:00

Oh how sweet the sound (and taste) of a Vidalia onion. I'm thrilled that they're popping up at the grocery store. The sweet taste of this onion reminds me of the South and Southern Cooking. With the onion being the oldest vegetable known to mankind, they've found their way into almost every cuisine and culture. My personal opinion, America should be proudest of the Vidalia.

F.Y.I.
*Vidalia onions originated in Toombs, Georgia.
*In the 1940's the state of Georgia built a farmers market in the city of Vidalia which greatly aided in spreading the word about "those Vidalia onions" which is how they got their name.
*By the 1970's the Vidalia onion had become so popular that it merited its own festival.
*Every year an estimated 15,000 acres is planted of Vidalia Onions.
*They are harvested typically from late-April to mid-June and all harvesting is done by hand.
*In 2003, the Vidalia Onion Museum was open to the public sharing information about all things related to this sweet onin.

destination: barcelona

2008-05-19T07:39:00.000-07:00

Barcelona is one of my favorite European cities. To me it’s like a warmer version of Paris, but with beautiful beaches, great food, and very friendly people. It’s a city that I can spend days just walking the streets to absorb the history and culture of this great city. I especially love the buildings designed by Antonio Gaudi. With their crazy mix of curves, colors and designs, they are like nothing else I have ever seen. One of the days that I was there, I decided to spend the entire day visiting his architectural masterpieces. I had a fantastic time and before I knew, it was already late afternoon and I hadn’t eaten anything. I found this great modern café that only the Europeans seem to have and walked in. I was first served the most amazing bread that they rub with tomatoes and garlic and then toast. After eating what was probably and entire loaf’s worth, I ordered a bowl of cream of asparagus soup to go with it. I can honestly say this was one of the best soups I have ever tasted and I ordered even more bread to go with it. The combination of the two was absolutely out of this world. It was so good in fact that I spent half a day the next time I was in the Barcelona trying to find the same restaurant and when I finally did it was as good as I remembered.

FYI: plugged in

2008-05-06T18:16:00.000-07:00

Did you know...Cafe Zupas has FREE wireless internet?!

When I saw the signs that read Free-WiFi I was almost positive that it probably wasn't working or that the word FREE was too good to be true...boy was I wrong. As I flipped open my laptop, rather than being directed to a page describing a ten dollar fee...I found myself comfortably on my homepage. I ended up staying for about 3 hours! I worked busily on my laptop while eating a nice Zupas lunch and refilling my drink 3 times or so. Sure beats working in a cubicle.

menu: California Turkey Grilled Panini

2008-05-06T11:55:00.000-07:00

I'm finally convinced that Spring is here and Summer is quickly approaching. To celebrate I ordered the California Turkey panini at Zupas this week. It was absolutely delicious!

The avocado on this California Turkey Panini is the star for me. Perfectly in season, this rich addition to the sandwich paired with fresh tomatoes, sprouts, muenster cheese, and ranch dressing seems to create an ideal lunch for a warm day. To top off the sandwich experience, Zupas always grills their paninis providing just enough crunch and the luxury of melted cheese.

Just writing about this sandwich has me hungry for another one...

celebrate: Cinco de Mayo

2008-05-05T18:36:00.000-07:00

To celebrate Cinco de Mayo, I challenged myself to make authentic corn tortillas. They were surprisingly very easy to make and oh, so delicious.

How to Make Corn Tortillas

Before you start

You'll need a special corn flour called masa harina for making the tortillas. Masa harina is corn flour that has been treated with calcium hydroxide or "lime" which makes it more nutritious by releasing the niacin in the corn, and easier to digest. Masa flour can be found at Mexican markets or online at Amazon.com. Look for masa harina that is only corn and lime (calcium hydroxide) for corn tortilla making.

You can make the tortillas completely by hand, by forming a thin pancake with the dough between your hands. But unless you are somewhat experienced in this method, you'll get more consistent results by using a tortilla press.

Ingredients

1 3/4 cups masa harina
1 1/8 cups water

Directions

In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
Preheat a cast iron skillet or griddle to medium-high.
Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.

destination: Maine

2008-04-28T14:22:00.000-07:00

I was in Boston for work and got this crazy idea to stay an extra day, rent a car and spend a day driving through New England. To pack in as much as humanly possible, I decided to drive a huge loop and see New Hampshire, Maine, Vermont, Massachusetts, Connecticut, and Rhode Island all in one day. I drove through beautiful forests and quaint New England towns, but the highlight of the trip was in Maine, where I stopped to see this great lighthouse out on a small island. It was my first time in Maine and it was just how I imagined it should be. It was only about 10:00 in the morning, but I was not going to leave Maine without trying some of their famous lobster. Lucky for me, there was a little seafood shack right next to the lighthouse, and so I ordered a whole Maine lobster and bowl of Lobster Bisque and ate them at a picnic table overlooking the lighthouse. The lobster bisque was rich and creamy with delicious little pieces of fresh lobster. It was still early in the morning, so the sun was hitting the ocean just perfectly and I just sat there memorized, watching the waves crash against the rocks as I ate. Definitely not your average breakfast, but it was absolutely delicious and for me the perfect meal to capture the essence of Maine.

—Zupas Aficinado

soda selection

2008-04-28T14:04:00.001-07:00

When it comes to choosing the perfect beverage to accompany a delicious lunch, variety becomes a must. My personal favorite Diet Dr. Pepper...found only at three restaurants in Utah Valley, including Zupas. (trust me, I've been looking hard) My sister was pleasantly surprised when we had lunch the other day at Zupas and she found her favorite drink, Crystal Light. That mixed with a bit of Sprite had her on cloud nine. Cafe Zupas seems to take the cake when it comes to drink selection. Cheers!

dessert

2008-04-21T20:29:00.000-07:00

I have yet to visit another restaurant that serves you a complimentary delicious dessert with every meal you order. One of the many reasons I love the Zupas experience!

FYI: herbs de provence

2008-04-19T21:28:00.000-07:00

-Herbs de provence is a mixture of dried herbs from Provence (Southern France) invented in the 1970s.
-The mixture typically contains rosemary, marjoram, basil, bay leaf, thyme, and sometimes lavender flowers and other herbs. Thyme usually dominates the taste produced by the herb mixture.
-Herbes de Provence are used to flavor grilled foods such as fish and meat, as well as vegetable stews.
-The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food.
-They are rarely added after cooking is complete.

This is one of my favorite spice blends to use. The combination of perfectly paired herbs allows you to get more bang for your buck. Herbs de Provence is one of those items I always like to have on hand.
-Zupas Aficinado

destination: Amsterdam

2008-04-19T21:19:00.000-07:00

For me, Amsterdam is the most European of the famous European Capitals. Maybe it’s because it combines so many of the best attributes of its more famous cousins: the canals of Venice, the side-walk cafes of Paris, the architecture of London, and the reserved sophistication of Berlin. You could say it’s unlike any other European city and at the same time, just like every other European city. I had been here twice before and was captivated by the city and especially with the artwork of the Dutch Masters (My absolute favorite is “The Night Watch” by Rembrandt). I couldn’t wait to see it again, but since it was spring, we decided to first spend a day in Dutch countryside visiting its famous tulip fields. With rows of flowers as far as you can see—they seem too beautiful to be real. It’s as if you are in a painting and the artist has surrounded you with the most beautifully vibrant colors. The only reality check came for the constant rain. So, when we got back to Amsterdam we were cold, hungry and looking for something to warm to eat. Earlier, we had seen a small soup café and it seemed the perfect remedy. I had a delicious pea soup and it really hit the spot. For me, it was the epitome of Amsterdam, because it tasted like soup I had eaten so many times before, but at the same time it was like no other soup I had ever tasted. What a great way to end a great day in the European city that is Amsterdam.

—Zupas Aficinado

recipe: grilled pineapple

2008-04-19T21:07:00.000-07:00

Ingredients
1/2 cup honey
1/4 cup fresh lime juice
1 tablespoon grated lime peel
1 large ripe pineapple
1/4 cup minced fresh mint

Preparation
Whisk first 3 ingredients in large glass baking dish. Peel pineapple; cut crosswise into 6 rounds. Remove core; discard. Add pineapple to dish; turn to coat. Cover with plastic wrap; let stand at room temperature at least 1 hour and up to 2 hours.

Prepare barbecue (medium heat). Remove pineapple from marinade (reserve marinade). Grill until golden brown, about 3 minutes per side. Transfer to serving dish. Pour reserved marinade over. Sprinkle with mint. Serve warm or chilled.

This recipe reminds me of having this dish at a backyard barbecue while living in Hawaii. I quickly learned that the grill isn't just for meat...this pineapple was delicious! To top it off, the grilled pineapple was served with a scoop of macadamia nut ice cream. Now that's how you do dessert in the summer.
-Zupas Aficinado

technique: cutting a pineapple

2008-04-15T13:37:00.000-07:00

FYI: asparagus

2008-04-13T20:48:00.000-07:00

a.s.p.a.r.a.g.u.s

-There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius's third century AD De re coquinaria, Book III.

-Asparagus is a vegetable native to Europe, North Africa and Western Asia.

-Asparagus originates from the ancient Greek or Persian word “asparag” which means sprout. It was given this name because it is one of the earliest , if not the earliest , harvestable fresh vegetable in many parts of the world.

- Three seasons pass before the asparagus plant can be harvested. In its first season of growth, a crown forms with six inches of root. In the second season, the crown grows into a fern. Asparagus can be harvested in its third year, and reaches its prime after 6-8 years, when it can yield as much as one to two tons per acre when grown commercially.

- The asparagus plant is a member of the lily family, which also includes onions, leeks and garlic.

Stay tuned for a fantastic Spring Asparagus Soup recipe that will be featured in our restaurant.

destination: Northern California

2008-04-13T19:52:00.000-07:00

According to Gourmet Magazine and the International Culinary Travel Association, California is the top destination for travelers whose vacation plans include food festivals, wine tours, and other culinary pursuits.

Culinary activities include but are not limited to cooking classes, dining at some of the most highly regarded restaurants in America, visiting farmers markets, gourmet food shopping and attending food festivals. Wine activities included touring a winery, driving a wine trail, tasting locally made wines and attending wine festivals.

My vote for making the most out of a culinary trip to Northern California lies at the CIA (Culinary Institute of America). Here you can tour their teaching kitchens which are among the finest professional education facilities in the world offering spectacular views of the surrounding countryside, minutes from world-class vineyards and some of the best dining experiences you may ever have. Plan in advance and make reservations at one of their world renowned restaurants and don't miss out on an opportunity to take a culinary class from the finest professionals in the industry.

recipe: avocado mango salsa

2008-04-13T19:46:00.000-07:00

ingredients:
1 ripe mango, peeled, seeded, diced
1 tomato, seeded, diced
2 green onions, finely sliced
1/4 cup fresh lime juice
1 jalapeño chili, minced
1 avocado, peeled, seeded, diced

preparation:
Combine first 5 ingredients in bowl. (Can be made 3 hours ahead; refrigerate.)
Stir in diced avocado and season to taste with salt and pepper.

technique: cutting an avocado

2008-04-13T19:39:00.000-07:00

H: Herbs

2008-04-07T07:59:00.000-07:00

In my opinion...nothing will change your cooking
more than fresh herbs.

The use of herbs and spices date back prior to recorded history. Many early records reveal a mixture of medicinal and magical uses for herbs. But herbs were also used to mask unpleasant household odors and to enhance the taste of dull foods. The use of culinary herbs is a feature in one of the first recorded cookbooks from the first century epicure, Apicius. In England (1699), John Evelyn wrote Acetaria: A Discourse of Sallets which went into great detail of 73 salad herbs and their uses.

Today there has been a great surge of renewed awareness in herbs. A revival of the culinary arts and various ethnic cuisine has prompted new interest. Health conscious cooks have found that herbs contain no calories or fat - a fact of great importance to those on weight loss diets. Doctors even recommend the use of herbs and spices in salt-restricted diets to enhance flavor without adding sodium content. Adventurous cooks have found that raising their own herbs can be quite fulfilling as a hobby with the end results in cooking as just an added bonus.

Top Ten

2008-04-07T07:49:00.001-07:00

With spring comes warmer weather, more hours of daylight, and a variety of fresh ingredients — all of which makes us want to start cooking with fresh ingredients again. We've come up with a list of our top ten spring ingredients. Look for these to start popping up in your local grocery store, or better yet...on our menu. Bon Appetit!
1. Asparagus
2. Strawberries
3. Apricots
4. Peas
5. Rhubarb
6. Spring greens
7. Artichokes
8. Avocados
9. Grapefruit
10. Leeks

Spring has Sprung...almost

2008-04-01T13:34:00.000-07:00

Although the calendar date reads April 1st, it feels like December 1st! I don't know about you, but I'm not going to let that get in the way of getting excited for Spring cooking. Each time I went to the grocery store (which was often) this past week, the anticipation would build up as I would walk through those electric doors hoping to see a produce section full of beautiful bright spring fruits and vegetables. The result: not the picture perfect image I'd imagined in my head, but what I did find was beautiful asparagus; both baby and fully mature stalks. This sparked interest and I did a little research on this delectable spring delight.

The Zupas Craze

2008-03-31T08:36:00.000-07:00

Welcome to the Cafe Zupas blog! Here we blog about traveling, culture, and tradition all revolving around one very important thing: Food. We’ve searched the world for just the right recipes, with just the right ingredients. We believe that when it comes to food, perfection is made from scratch; it’s fresh, homemade and unique. Let our passion for taste and texture be your invitation to join the Zupas craze.