tag:blogger.com,1999:blog-52187743781324831232011-07-30T14:30:07.937-05:00An attorney writes about stuff she'd rather be doing: cooking, eating, wining, dining and traveling.The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.comBlogger751100tag:blogger.com,1999:blog-5218774378132483123.post-72685706457670943462009-10-11T18:48:00.003-05:002009-10-11T18:59:24.281-05:00

A rich, flavorful stock that tastes like roasted chicken in less than an hour? Thank you, The Best Recipe by Cook's Illustrated! This recipe uses small pieces of chicken and a method that causes them to release the flavor in minimal time. 60 Minute Chicken Stock (adapted from The Best Recipe and my momma)1 large onion, chopped4 lbs. bone-in chicken thighs, hacked into 2 inch pieces (use a

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com37tag:blogger.com,1999:blog-5218774378132483123.post-39114336893601566432009-10-11T18:37:00.003-05:002009-10-11T18:47:16.580-05:00

As tends to be the case in the legal world, there are stretches of time that are just INSANE busy. For me, that has been the case since June. Throw in 8 or 9 weddings, several out of town trips (both business and pleasure), and that explains why Mr. Foodie and I have been subsisting off frozen pizzas, take-out, sandwiches, and truth be told (earmuffs, Mom), wine-only 9pm dinners for the last

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-67865953165038387702009-08-13T20:12:00.003-05:002009-08-13T20:25:06.958-05:00

I cannot say this enough: I big fat hot pink sparkly puffy heart the Green City Market.I have not eaten a single piece of fruit or vegetable from a commercial grocery store in months. Nor do I plan to.There is something very satisfying about creating a simple meal from the freshest ingredients, with very little fuss or flair and having it taste so amazingly fresh. Strawberries that are red all

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-54750814808734671162009-08-12T22:01:00.002-05:002009-08-12T22:06:04.445-05:00

Like the black beans side dish below, another very simple side that makes frequent appearances in the Foodie household. The avocado and a drizzle of olive oil provide a good dose of heart-healthy fats!Avocado salad1 Hass avocado, diced1/2 tomato, diced1/4 red onion, mincedA small amount of minced jalapeno, to taste1/4 c. cilantro, choppedJuice of 1/2 limeSplash of red wine vinegarOlive oil,

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-47470961787019980352009-08-12T21:55:00.002-05:002009-08-12T22:00:57.432-05:00

We have this particular side dish quite often. It's a great match for spicy foods, tacos, grilled meats or anything with Latin flavors.Black Beans1 can black beans, rinsed well and drained1 can chicken stock1/2 white or yellow onion, chopped1 clove garlic, minced2 tsp. cumin1 bay leaf1 tbsp. adobo sauce (or more to taste)*Juice of 1/2 limeOlive oil, salt and pepper* From a can of chipotles in

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-76609104661032143682009-08-10T20:26:00.003-05:002009-08-10T20:36:22.981-05:00

So June and July have been CRAZY. Besides three weddings and a funeral (literally), we've also had myriad bachelor/bachelorette parties, bridal showers, baby showers, etc. Oh, and I billed nearly 400 hours between the two months. Needless to say, "cooking" at home was relegated to slapping a couple burgers on the grill or calling for takeout.But I'm BACK. Five of my cases have settled or

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com1tag:blogger.com,1999:blog-5218774378132483123.post-45759592058608710672009-06-01T20:27:00.002-05:002009-06-01T20:37:23.555-05:00

My mom turned me on to this very simple summer dessert that uses fresh fruit and not a whole lot else. It is fairly healthy, as far as desserts go, and you can use whatever you've got. Fruit Crostada1 refrigerated pie crust (the rolled kind, not in a pie plate)2 cups of sliced or diced fruit - berries, peaches, plums, pears, apples or any combination 2 tbsp. of Minute tapioca (or cornstarch)1

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-85436208797241513112009-06-01T20:24:00.002-05:002009-06-01T20:27:23.709-05:00

Monday: brats with corn on the cob and hot fries (again - it's summer!)Tuesday: filet on the grill with some kind of veggie and a herb saladWednesday: brined, bone-in chicken breasts on the grill with grilled veggiesThursday: Cuban marinated pork tenderloin with black beans and riceFriday - Sunday: a multitude of bridal showers, so Mike will be enjoying lots of leftover Cuban pork and probably

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-70450418480129202842009-06-01T20:17:00.002-05:002009-06-01T20:24:01.245-05:00

These are hot, but they aren't fries. We aren't really sure why our family started calling them hot fries, but they are what they are. This side dish is super simple, and it goes great with anything off the grill. I've made it two ways - in the microwave, and on the grill if I have more time.1.5 pounds red potatoes, thinly sliced1 Hungarian wax pepper, thinly sliced into rings1 small onion,

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-29176685331630708452009-05-24T15:18:00.001-05:002009-05-24T15:19:59.026-05:00

Sunday: Anniversary dinner at L2OMonday: grilled Italian pork chops with grilled zucchini and yellow squash, salad and wineTuesday: brats with "hot fries" (sliced potatoes, onions and Hungarian wax peppers done in foil on the grill) and corn on the cobWednesday: seared tuna with avocadoThursday: something made with this habenero chicken sausage I have to useFriday: probably sushi

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com1tag:blogger.com,1999:blog-5218774378132483123.post-7423598567945245692009-05-10T07:56:00.002-05:002009-05-10T08:04:08.659-05:00

About 1/2 of a box of campanelle pasta or other small pasta like shells1 tbsp. butter2 tbsp. minced shallots1/4 c. sliced green onions, white and light green parts only1/4 c. white wine1/4 c. chicken brothAbout 10 stalks of asparagus, briefly blanched and cut into 1 inch pieces1 c. frozen peas, thawed4 oz. proscuitto, cut into strips1/4 c. of grana padano cheese or parmesanOlive oil,

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com3tag:blogger.com,1999:blog-5218774378132483123.post-67891006646295628522009-04-15T20:42:00.004-05:002009-04-15T20:50:48.114-05:00

Yum yum yum. It's no secret that Mr. Foodie and I like it hot. Get your minds out of the gutter. We love spicy stuff - and I love how different cultures have different kinds of spicy.***DISCLOSURE!!!THE MEAT NEEDS TO MARINATE OVERNIGHT*** There. I hate when I read a recipe, realize I have everything on hand to make it, get super jazzed up about how great it sounds...and then I get to the end

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com3tag:blogger.com,1999:blog-5218774378132483123.post-29672474440360423852009-04-08T14:25:00.003-05:002009-04-08T14:30:54.162-05:00

Mr. Foodie and I just got back from a weeklong vacay in London and Paris. A week was not enough. I wish we had two additional days in Paris. Three days in London was plenty for me - the food was awful and isn't the point of a vacation to eat and drink? I did have plenty of tasty ciders and beers in London though!Paris was lovely. Like Italy, France has a very rich culinary history and

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com1tag:blogger.com,1999:blog-5218774378132483123.post-70633364028351943072009-02-27T12:00:00.002-06:002009-02-27T12:07:41.791-06:00

The tuna recipe is from Tyler Florence, one of my faves. The slaw is loosely adapted from a number of recipes I looked at.Seared Tuna with Avocado and Cilantro Sauce1 piece of sushi grade tuna (large enough for 2 people)Leaves from about 1/2 bunch cilantro, chopped1 jalapeno, sliced2 cloves of garlic, minced2 tsp. freshly grated ginger1/3 c. soy sauceJuice of two limes3 tbsp. olive oilSalt and

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com1tag:blogger.com,1999:blog-5218774378132483123.post-77816020834584137282009-02-18T20:39:00.003-06:002009-02-18T20:43:54.888-06:00

Where the HELL is summer?Seriously, how much longer is the cold and monotony going to go on? I miss grilling every night on our deck, orzo and fruit salads, bottles of rose wine and margaritas on weeknights and loooooooong Friday cocktail hours on the deck. I miss nightly tennis followed by burgers, brined chicken breasts or citrusy fish. I miss walking to DQ and eating blizzards on the patio.

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com4tag:blogger.com,1999:blog-5218774378132483123.post-2363081573841037692009-02-18T20:31:00.002-06:002009-02-18T20:37:18.008-06:00

Momma Foodie used to make this quite often growing up. It's a great way to make a cheaper cut of beef tender, juicy and taste like a special dinner. It is also great for a weeknight dinner because you whisk together a few simple ingredients, marinate overnight, and when you get home from work it cooks so quickly. I served this with asparagus and a green salad. It's also good with couscous or

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com2tag:blogger.com,1999:blog-5218774378132483123.post-42243666108647274822009-02-16T19:57:00.003-06:002009-02-16T20:05:36.812-06:00

Let me preface this by saying that I despise catfish. I never know what to do with it, and I don't much care for the texture. I *thought* I was buying tilapia at CostCo, but I didn't read, just grabbed and we ended up with yucky catfish.I figured Emeril would be a good authority for what to do with the fish. I read and combined a few of his recipes and came up with this. I think next time (if

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com2tag:blogger.com,1999:blog-5218774378132483123.post-32086250992202343902009-02-16T19:53:00.003-06:002009-02-16T19:57:10.027-06:00

We have a hectic week, and both of us are trying to get to the gym every night (I'm going to do the Chicago Triathalon this summer...gotta get crackin'). Thus, it will be healthy and simple stuff for us all week!Tuesday: London broil, asparagus and saladWednesday: ground chicken sloppy joes and fruit saladThursday: Hungry Girl spicy chicken sandwichesFriday: sushi nightSaturday: dinner at my

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-77027449118370694042009-01-26T20:03:00.003-06:002009-01-27T12:08:06.208-06:00

This was supposed to be tuna tacos with a tomato-orange salsa. However, I managed the purchase the single most disgusting tomato ever (it looked ok, but was all mealy and nasty inside). The tomato went into the trash, and cucumber and avocado went into the bowl instead.This was really, really yummy and was a little glimpse of summer in the dead of a terrible Chicago winter. Mr. Foodie really

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com2tag:blogger.com,1999:blog-5218774378132483123.post-5843921470210623842009-01-25T20:05:00.002-06:002009-01-25T20:17:17.283-06:00

This is really, really tasty. It's also low-fat. I didn't have ground turkey, so I used the ground chicken I had on hand. Make sure to let the meat sit in the fridge for at least an hour after you press it into the pan so you can roll it easily.Meat mixture:3 slices bread, crust removed1/2 c. milk1 lb. ground chicken1 tbsp. Dijon mustard1 egg white1 tsp. oreganoFresh ground pepperLine a rimmed

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-22333380348131942472009-01-25T16:47:00.003-06:002009-01-25T16:53:56.046-06:00

The past two weeks have been CRAZY. I have been running non-stop, trying to do 8 different things at the same time, overloaded at work, trying to get our new car fixed after an accident, and managing birthdays, parties with friends, family time and of course, trying not to neglect my dear Mr. Foodie.Today was the first day I have cooked in what feels like forever. We've been eating soup out of

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com1tag:blogger.com,1999:blog-5218774378132483123.post-56574288145000104382009-01-12T20:19:00.003-06:002009-01-12T20:26:11.650-06:00

This was really good and fast. I grilled two chicken breasts seasoned with lemon pepper, oregano and garlic powder and sliced them over the top.3/4 box of fusilli, cavatappi or rotini pasta (good with whole wheat pasta)2 c. arugula1 pint of cherry or grape tomatoes, halved1 4 oz. log of goat cheese with herbsOlive oilSalt and pepperPrepare pasta according to package directions. Reserve about a

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com1tag:blogger.com,1999:blog-5218774378132483123.post-43108733635594792152008-12-28T13:24:00.004-06:002008-12-28T13:44:27.464-06:00

I made these for "dinner" the day after Christmas for Mr. Foodie and myself. After the past few weeks of dinners out, cocktail parties, work dinners, and the topper of Christmas Eve and Christmas day meals, we really just wanted a bottle of wine, some nibbles and a movie.I very highly recommend having the prosciutto freshly sliced at an Italian deli or Whole Foods. I had a bit of sticker shock

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com1tag:blogger.com,1999:blog-5218774378132483123.post-15698152828991303392008-12-26T17:41:00.002-06:002008-12-26T17:48:58.530-06:00

S'mores in the form of a cookie bar. Is there a discussion that needs to take place? Didn't think so.S'mores Cookie Bars1 stick unsalted butter1/2 c. white sugar1/4 c. light brown sugar1 egg1 tsp. vanilla1 and 1/3 c. flour3/4 c. graham cracker crumbs1 tsp. baking powder1/4 tsp. salt2 King size Hershey's bars1.5 c. marshmallow creme or fluff (a 7 oz. jar was plenty)Preheat oven to 350.Whisk

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com2tag:blogger.com,1999:blog-5218774378132483123.post-63789222382703532512008-12-04T19:33:00.002-06:002008-12-04T19:40:26.813-06:00

This was *almost* there. The flavors were really reminiscent of my favorite dish (roast pork with sour orange mojo) at our favorite Cuban spot, Cafe 28. However, cooking a pork roast all day in a slow cooker rendered the meat pretty dry. Ok, very dry.If I were making this again, I would either use a pork shoulder or I would use the pork roast, but make it in a Dutch oven on the stove top and

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com1tag:blogger.com,1999:blog-5218774378132483123.post-1117242871993496472008-11-30T20:07:00.002-06:002008-11-30T20:10:41.156-06:00

After our four day eating and drinking binge, this will be a light week, cooking-wise, particularly in light of the fact that on Saturday I have two Christmas parties - one at Wildfire in the afternoon and one at Buca di Beppo that evening. Goo.Monday: Mushroom-brie soup and green salads with Dijon vinaigretteTuesday: Some sort of chicken something - either in the slow cooker or stir

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-38779436521695048122008-11-30T19:54:00.002-06:002008-11-30T20:02:32.743-06:00

Angie is a good friend of mine - we met under somewhat unusual circumstances, but bonded over our mutual love of cooking and distaste for newbie wedding planners. Angie's blog can be found at right - Adventures in Home Cooking. I took her country ribs recipe and adapted it based on her comments and our penchant for all things spicy.Crock Pot Country Ribs3-4 lbs. of country style ribs1/2 c.

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com1tag:blogger.com,1999:blog-5218774378132483123.post-10471057475839586292008-11-30T17:24:00.002-06:002008-11-30T17:39:47.665-06:00

I had a whole host of stuff leftover from our two Thanksgiving celebrations that I was trying to use up tonight. I found a recipe for a two potato gratin on Epicurious and adapted it to use up the myriad bits of fresh herbs, 1/2 carton of cream, etc.This was sooooo good. However. It is not even remotely good for you. In fact, I am pretty sure I could hear my ass growing and my arteries

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-91900414384872728232008-11-28T10:22:00.003-06:002008-11-28T10:33:50.372-06:00

This is a yummy, amazingly easy make-ahead appetizer that goes quickly. The red, white and green colors make it an obvious choice for a Christmas party.Goat Cheese, Pesto and Sundried Tomato Torta1 8 oz. brick of cream cheese 1 4 oz. log of goat cheese1/2 c. pesto*1 small jar of sundried tomatoes packed in oil, drained and finely chopped3 tbsp. tomato paste1/2 tsp. balsamic vinegar* You can make

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com1tag:blogger.com,1999:blog-5218774378132483123.post-89591186085609230842008-11-18T19:51:00.003-06:002008-11-18T20:04:17.496-06:00

If you make the pesto and chicken ahead of time, you have dinner during the week in no time at all! This is good with the shredded meat from one large breast of Brined, Roasted Chicken . The pesto is a slight twist on the classic basil pesto. Too many times I will buy a large tub of arugula, only to end up working late, ordering in, meeting friends for dinner, etc. This is a great way to use

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-58701665252842255452008-11-16T20:54:00.003-06:002008-11-16T21:17:08.222-06:00

Popcorn is a favorite snack in the Foodie household. We will almost always share a mini-bag of microwave stuff around 9pm with our "program" or Netflix movie (we are closet old people). Orville Redenbacher's Salt and Cracked Black Pepper was our popcorn of choice, but they've changed the recipe - it's still good, but not as good as it was.I was at the grocery store yesterday and headed into the

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-42978570704447474872008-11-16T10:18:00.002-06:002008-11-16T10:21:48.442-06:00

Monday - Ziti with Chicken, Arugula Pesto, Cherry Tomatoes and Feta (using the Brined, Roasted Chicken I made this morning)Tuesday - Pork Chops Adobado with black beans and riceWednesday - Harvest Salads with Chicken (more Brined, Roasted), pears, apples, dried cranberries, goat cheese and toasted nutsThursday - dinner at One Sixtyblue!Friday - Green Chicken Curry with brown rice

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-57474333602726810162008-11-16T10:01:00.002-06:002008-11-16T10:13:42.604-06:00

My college friends will have their yearly Thanksgiving get-together next weekend, and due to people getting married, coupling up, etc. "Mangsgiving" has now reached a guest count of over 30. Last year, the hosts did a baked turkey and a deep fried turkey, and it wasn't quite enough. So, this year I offered to do an extra turkey breast to supplement. I planned to brine the breast and cook it on

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com1tag:blogger.com,1999:blog-5218774378132483123.post-89274576786429713922008-11-09T20:10:00.003-06:002008-11-09T20:22:57.590-06:00

I am not typically a fan of anything that entails throwing a bunch of stuff in a casserole dish, covering it with "cream of something soup" and baking. However, I got this recipe from a friend and tweaked it a bit to our tastes, and it was delicious. I served this with Minute brown rice (regular brown rice takes too freaking long to make during the week). Combine the leftover rice and

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com2tag:blogger.com,1999:blog-5218774378132483123.post-74454074858271396482008-11-02T20:08:00.002-06:002008-11-02T20:16:19.651-06:00

Not quite chili, not quite tortilla soup. This freezes EXTREMELY well, so double it up and freeze half. Use the leanest ground beef available, and this is actually pretty good for you. The ingredients can be kept on hand for an impromptu football party meal.Skip the jalapeno if you don't like it spicy. Don't add any salt to this soup, as the seasoning mixes can run on the salty side.Taco

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-24547266790727374022008-11-02T13:47:00.002-06:002008-11-02T13:51:28.517-06:00

I have issues when it comes to cooking with wine. I love putting booze in damn near everything (remember, the only thing lawyers like more than suing people is getting drunk), however, it tears me up inside to dump the contents of a $10 bottle into a slow cooker or Dutch oven. But, on the other hand, any good chef lives by the mantra, "if you wouldn't drink it, don't cook with it." I have

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com3tag:blogger.com,1999:blog-5218774378132483123.post-17075871002576663952008-11-02T13:28:00.002-06:002008-11-02T13:32:07.431-06:00

Monday: Seafood Stew with fennel and saffron, salad and crusty breadTuesday: Lemon Chicken and Artichoke Casserole with brown rice and broccoliWednesday: Slow Cooker Beef Stroganoff with Wild Mushrooms and Egg Noodles, arugula saladThursday: Something I've got stocked in the freezer - probably the ham, leek, mushroom and Gruyere quiche - and a salad.Friday: my BFF's rehearsal dinnerSaturday: my

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-16774284776353658412008-11-01T18:27:00.002-05:002008-11-01T18:40:54.208-05:00

I would like to sincerely apologize to my loyal Justice Is Served readers (ummm...yeah, that would be my mom and Angie, but whatevs) for the lack of posts the past couple weeks. I've been crazy busy with my stoooooooooopid day job, but unfortunately lawyering pays the bills; cooking and blogging, alas, does not.Anyway, I got this recipe from my good friend RSB, who got it from Smitten Kitchen,

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com2tag:blogger.com,1999:blog-5218774378132483123.post-6854217711114633472008-11-01T13:45:00.002-05:002008-11-01T13:59:13.898-05:00

This is a really good, hearty fall soup. This recipe will require an immersion blender, regular blender or food processor.3 links hot Italian sausage, casings removed1 butternut squash, approximately 3 lbs., halved and seeds removedOlive oilSalt and pepper1 large onion, chopped6 cloves garlic1 tbsp. chopped fresh sage1 tsp. chopped fresh marjoram (or dried)6 c. chicken stock1 tsp. cider vinegar

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-51165637858764642382008-10-15T21:27:00.003-05:002008-10-15T21:32:37.904-05:00

Not healthy at all, but who cares! Serve with tortilla chips.1 8 oz. package light cream cheese1/2 stick unsalted butter1 can artichoke hearts, drained and chopped1 package frozen spinach, thawed, water squeezed out and chopped1/2 c. parmesan cheese1/2 c. shredded mozzarella or Italian blend cheeseFresh ground pepper2 tsp. garlic powderCombine everything except shredded cheeses in a crockpot.

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com3tag:blogger.com,1999:blog-5218774378132483123.post-31157390377198756142008-10-06T19:25:00.002-05:002008-10-06T19:36:40.356-05:00

OK, I will admit that sauteing onions at five o'clock this morning made me moderately nauseous for the rest of the day. However, this was so good it was worth it! To cut down on my bleary-eyed prep time this morning, I chopped all of the veggies the night before, measured out herbs and flour into my handy little prep bowls, set up the crockpot and set out the non-perishable ingredients.Be sure

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com1tag:blogger.com,1999:blog-5218774378132483123.post-34367197383849064612008-10-05T22:05:00.002-05:002008-10-05T22:15:32.766-05:00

I am not a fan of pot roast. It was one of my least favorite dinners growing up. However, I've learned that if you braise it in red wine, it's so much better (as most things are).Beef BaroloOne 2-3 pound chuck roastSalt and pepper2 ribs celery, finely chopped2 carrots, finely chopped2 yellow onions, finely chopped1 clove garlic mincedOlive oil1 bottle dry red wine (you are supposed to use

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com2tag:blogger.com,1999:blog-5218774378132483123.post-62975430210451611132008-10-04T18:23:00.004-05:002008-10-04T18:28:48.044-05:00

Sunday: Beef Barolo (basically pot roast braised in wine) and red potatoesMonday: Crockpot Coq Au VinTuesday: Grilled Swordfish with Garden Veggie RisottoWednesday: Pork roast with sage and apples (in the crockpot)Thursday: Mufaletta sandwiches on homemade focacciaFriday: Steve and Jenny's rehearsal dinner!I was very organized at the grocery store this week. I made sure I have all the

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-70359739404901095802008-10-04T17:29:00.005-05:002008-10-05T22:04:19.445-05:00

I am normally not big on bread. However, when we were in Italy, we had the most amazing foccacia for breakfast in the morning. It was nice and soft, yet crunchy on the outside, and it had ribbons of olive oil running through it. Yummmmmmmmmm...I set out to make my own foccacia today. It is REALLY easy. It's as easy as making pizza crust dough. I made two batches: plain, which is in the

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-58162077209391462292008-09-30T20:33:00.002-05:002008-09-30T20:40:49.438-05:00

This was a very...ummm...orange meal. Mr. Foodie nicknamed it "George Hamilton Salmon."I got the recipe from my Williams Sonoma Grilling and Roasting Cookbook. It sounded simple enough, so I thought I'd give it a try. It was good. The salmon didn't wow me, but the sweet potatoes were really, really yummy. I'd maybe squeeze some lemon over the salmon after cooking for some additional flavor.2

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-49899446868460185692008-09-29T20:16:00.007-05:002008-09-29T20:58:25.103-05:00

Momma LegalFoodie taught me that a well-stocked pantry is the secret to being a good at-home chef. If you keep these ingredients on hand, with some veggies and cheeses in the fridge and meats and fish in the freezer, you can pull a great weeknight meal practically out of your ass and impress people! Here is what I keep stocked in the pantry:Canned diced tomatoes in assorted flavorsTomato sauce

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com2tag:blogger.com,1999:blog-5218774378132483123.post-9999531928856183752008-09-29T19:56:00.003-05:002008-09-29T20:57:36.424-05:00

OK, so pretty much anything you can dump in a crock pot at 5:30 a.m. and just leave all day is awesome in my book. There is something so satisfying about having dinner make itself. I made a chicken tangine today that turned out pretty tasty. I thought I had couscous, but it turned out those boxes were just pesky brown rice pilaf mixes that take 40 minutes to cook so I never make them. I

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-69835523074053215022008-09-28T23:00:00.003-05:002008-09-28T23:09:24.615-05:00

So work has been pretty crazy lately - lots of getting home at 8pm and later. If I am home at a reasonable hour to make dinner, that usually means I got to the office at the butt crack of dawn and am too damn tired to make something. Long story short, we've been eating out a ton during the week.Lawyering is really starting to get in the way of cooking. I feel like I'm losing my edge.So, to

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-64784097200565179722008-09-28T15:19:00.002-05:002008-09-28T15:31:05.932-05:00

I made this last week for a football party. It's a good way to use up leftover chicken. If you don't have any leftover chicken, you can buy a salt-free rotisserie chicken at the grocery, remove the skin and shred it for an easy shortcut.2 tbsp. olive oil1/2 cup celery, finely chopped1/2 cup carrots, peeled and finely chopped1 cup onion, chopped1 cup green bell pepper, chopped2 tbsp. pickled

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-83819286491461447232008-09-28T15:06:00.004-05:002008-09-29T21:28:53.880-05:00

I will fully admit to being a brand snob about some things, Bloody Mary mixes being top of the list. Some taste like V8 and have no spiciness at all. Others are spicy, but in a liquified salsa sort of way. It's hard to find a great mix that has a good tomato flavor with the right amount of seasonings, Worcestershire and horseradish. I always ask at brunch what brand the restaurant uses so as not

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-78956587265189839892008-09-21T15:12:00.004-05:002008-09-21T15:23:51.812-05:00

Oh my god. I cannot believe we haven't been there before today.Well, we've tried to go there, but by the time we get up, get ready, pick up a paper and walk the four blocks, there is always an hour wait. The place is TINY. So, we usually end up going to Julius Meinl, Violet or Deleece, where the wait is minimal or non-existent.I can see why people will wait, hungover, for more than an hour to eat

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-4452861738278846332008-09-21T15:06:00.003-05:002008-09-21T15:24:54.851-05:00

I hot pink sparkly puffy heart Que Syrah. They always have samples. They have a $13 and under rack of fool-proof wines. The owners are sweethearts. It's two blocks away from my house.We rarely buy our wines anywhere else, and we rarely shop anything other than the 13 and under rack. There's really no reason to do so. The owners have a "if we don't like it, we don't sell it" policy, and they just

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-52794541678847491042008-09-21T14:56:00.004-05:002008-09-21T15:05:51.908-05:00

If you want your husband or boyfriend's friends to idolize you and tell your husband/boyfriend how awesome you are, make these. Pizza deliciousness in the form of a sandwich! Use any pizza topping you like.Makes 6 sandwiches, and can easily be adapted to make more or less3 or 4 links hot Italian sausage, casings removed. I sometimes trick Mr. Foodie and use turkey sausage.1 green bell pepper,

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-31051082041165276302008-09-09T20:05:00.003-05:002008-09-09T20:17:51.990-05:00

Mr. Foodie and I went to Graham Elliot this past weekend for dinner. No special occasion, mostly lamenting the fact that all of our good friends are moving away and we are effing losers. So hell, we're not dropping Hamiltons at the bar with the crew on a Saturday night, might as well drop a couple Benjis on dinner, right? Graham Elliot's schtick is comfort food, deconstructed, made really fancy

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-75809954569942172272008-09-09T19:59:00.003-05:002008-09-09T20:04:38.408-05:00

Yummy AND healthy! What could be better?Serves 4. Cut in half for 2 servings.2.5 tbsp. breadcrumbs (not panko)2 tsp. lemon zest1/4 tsp. salt1/4 tsp. ground black pepper1 3 ounce log of herbed goat cheese (don't use the plain)1 small jar of marinated artichoke hearts, drained and chopped4 boneless, skinless chicken breasts, pounded to 1/4 inch thicknessPreheat oven to 375.Combine first 6

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-69338275767598813642008-08-25T20:46:00.003-05:002008-08-25T20:59:48.913-05:00

I fell in total lurve with ramen in college. I didn't eat it because I was poor, I ate it because it was delicious. Yummy and salty and like 25 cents a package. Holla. BUT 600% of daily sodium intake + zero nutritional value = fat ass.Then there is the place down the street that makes a fantastic ramen noodle soup that is packed with veggies and not nearly as salty as cheapo packages.

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-51355500871796937292008-08-16T17:43:00.003-05:002008-08-16T17:49:34.970-05:00

This was so yummy. The marinade/glaze would also be really good on grilled chicken or pork tenderloin.Serves 22 salmon fillets3 tbsp. honey2 tbsp. dijon mustard2 tbsp. lemon juice1 tbsp. grated lemon zestSalt and pepperCedar plank, soaked in water for at least 1 hourPreheat the grill. Season salmon fillets with salt and pepper.Whisk the remaining ingredients together in a small bowl. Place the

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-80661808620034944782008-08-11T19:43:00.003-05:002008-08-11T19:48:24.928-05:00

Tomatoes peak in August. Take advantage and make some Caprese! Use the highest quality ingredients you can get your hands on.Ripe tomatoesFresh mozzarella cheese in waterFresh basilFresh ground pepperKosher saltGood quality olive oilIf using small balls of mozzarella, leave whole and dice the tomatoes. If using large balls of mozzarella, slice and slice the tomatoes. Sprinkle with salt and

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-69559987723733517042008-08-10T10:03:00.009-05:002008-08-10T10:34:07.172-05:00

I LOVE muffins in the morning. Here is a great basic muffin recipe, followed by several combos of "add-ins" to make different flavors of muffins.But first, some tips, tricks and tools:This muffin recipe is a snap if you measure the ingredients ahead of time. Investing in some prep bowls makes it easy to set your mise en place:A mise en place is a French term for setting all of your ingredients

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-58540503681968970562008-08-07T21:34:00.007-05:002008-08-07T21:57:45.931-05:00

I just spent the last 36 hours in business travel hell.Trapped on a runway for 4+ hours, seat kicker, multiple screaming children, seatmates with bad B.O., lack of air conditioning, missed connections, two hour layovers stretched into four, having to pay for an empty seat on an earlier flight - and that's just the beginning. AND they wanted me to actually pay $7 for a glass of crap wine to dull

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-82853603624859143732008-08-05T21:14:00.009-05:002008-08-05T21:34:37.267-05:00

Yeah, I just quoted lyrics from Freak Nasty's Da Dip, circa 1998. And what?When it comes to my peach daiquiris, the post title is the straight truth! Whenever I make these for a girls' night or a BBQ, they are GONE.1 small can of limeade concentrate4 fresh peaches, pitted1/2 can of light rum (use the empty limeade can to measure)Ice cubesPour the whole lot in a blender and frappe! Taste, throw

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-18125999118416245902008-08-05T20:56:00.006-05:002008-08-05T21:05:34.054-05:00

If you are a wannabe chef like me, you MUST own a Microplane (or two, or three).Seriously, these things are the shit.The fine grater will take care of zesting lemons and grating ginger. The coarse grater will make light work of grating hard cheeses and chocolate, and apparently can even grate potatoes (I have yet to verify this). The medium ribbon grater is good for softer cheeses.The traditional

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-18362594082999097162008-08-05T20:44:00.003-05:002008-08-05T20:51:52.343-05:00

This sauce is great for the Chicken Parmesan recipe below, manicotti, stuffed shells, lasagna, over pasta, etc. If you're making lasagna, you'll need to make it a double. Double, triple, sextuple this recipe and freeze! First, riddle me this: how much time do you have?1 hour or more: 1 14 oz. can of whole tomatoes in juice. I don't think they make these, so get the 28 ouncer and double the

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-43630100016569266282008-08-05T20:29:00.003-05:002008-08-05T20:43:02.125-05:00

All of my cases seem to hit the same point in litigation at the same time. For a solid 8 months, all I did was serve and answer discovery requests. Now, thankfully that is over, and I've moved into the deposition phase. I had two deps last week, one today and I leave tomorrow for South Carolina for yet another. Later this month, it's off to Santa Barbara, L.A., Beantown and NYC for more

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-10096530453123015142008-08-05T11:57:00.002-05:002008-08-05T21:07:22.434-05:00

I LOVE Italian food. To celebrate one whole month of marriage, we headed to Terragusto to relive some honeymoon culinary memories. We had heard really good things about the food, and it's BYOB. Terragusto? More like Terra-bly disappointing.Service was HORRIBLE. Our waitress ignored us 90% of the time. However, there was a younger guy serving the table next to us, and he seemed really good. We

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-22176194836994146762008-08-04T22:24:00.005-05:002008-08-04T23:02:45.839-05:00

My aunt made our wedding cake, which was a work of freaking art. It took her several months to make. Here it is, in all its glory:It was delicious too! We had three flavors: margarita, white almond-Chambord and dark chocolate-Grand Marnier. Feel free to request her info.

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-13349627367140183962008-08-04T21:22:00.002-05:002008-08-04T22:37:30.057-05:00

We took an amazing honeymoon trip to Italy. We spent two weeks in Rome, the Cinque Terre, and Florence. The cuisine in each place was very different.Rome was heavy on the red and cream sauces. Lots of pizza. Fantastic carbonara. And, contrary to what all the travel guides said, better gelato than Florence.Florence was home of the monster T-bone (bistecca alla Firenze), white beans and

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com1tag:blogger.com,1999:blog-5218774378132483123.post-19303825198572418342008-08-04T20:45:00.003-05:002008-08-05T21:06:47.997-05:00

Yes, yes, I know. Pink wine is reminiscent of boxes with spigots, hillbillies and grandmas. It's "trashy." And Lord knows I hate trashy shit.All roses are not created equal. All white zins are roses. HOW. EV. ER. All roses are NOT white zin! Say it with me people: trendy, not trashy!Like easygoing jersey dresses and gladiator sandals, roses are big for summer. Here's why: roses are a bit sweet, a

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com1tag:blogger.com,1999:blog-5218774378132483123.post-1921830965047492012008-08-04T20:41:00.001-05:002008-08-04T22:43:43.165-05:00

Sometimes you find a really great way to cook something. I do, all the time - usually from Cooks Illustrated or my The Best Recipe Book. I am NOT good at hard boiling eggs, but this method is fool-proof.Perfect Hard Cooked Eggs, from The Best RecipePlace eggs in a deep pot and add water - enough that the eggs are covered by one inch.Bring to a boil.Cover, turn off heat and let sit for 10

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-40931257739063402042008-08-04T20:26:00.002-05:002008-08-04T22:48:39.942-05:00

Let me preface this posting with the following: I HATE potato salad. This American garbage that is smothered in mayo and mustard is revolting. Germans know how to do it RIGHT. New potatoes, bacon, hard cooked eggs and a really tasty vinaigrette.The cooking, peeling and cooling of potatoes takes the longest. Allow 2-3 hours for this part. The rest is a snap.This recipe has been in my family for

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-24859262047359155512008-08-04T20:01:00.001-05:002008-08-04T22:48:39.943-05:00

I get requests for the recipe ALL. THE. TIME. Recipe was originally published in Bon Appetit in 2002. When I bring these to a party, they are gone within minutes. It's almost a waste of time to make them. However, I am a whore for validation, so once people are done stuffing their faces and the compliments start, I am secretly satisfied.3 hot Italian sausage links (I've used turkey sausage, works

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com1tag:blogger.com,1999:blog-5218774378132483123.post-55167101359003722722008-08-04T19:46:00.001-05:002008-08-04T22:41:51.960-05:00

I made these up last week when I got home late, we were both STARVING and I was trying to figure out how to use up a ton of veggies from the farmers' market that were on their last legs. They turned out VERY tasty. This recipe can be adapted to be entirely vegetarian by doubling the veggies and omitting the meat, or you can sub any diced veggies you like or need to use up.Makes 3 stuffed peppers3

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-72193334286099029662008-08-04T19:36:00.001-05:002008-08-04T22:55:49.499-05:00

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-74273089587682912502008-08-04T19:28:00.002-05:002008-08-04T22:48:39.943-05:00

Not sure why my husband and our friend Jim nicknamed this "The Balldinger." That might have been the bottle of Jameson talking. At any rate, the BEST football party snack you will eat.Bear Down Buffalo Chicken Dip3 chicken breasts1 8 oz. package of cream cheese (light works just fine)About 1/2 bottle of Frank Red Hot Sauce2 tsbp. butterAbout 1/4 c. blue cheese dressing (must use refrigerated

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0tag:blogger.com,1999:blog-5218774378132483123.post-18886906259046152192008-08-04T19:22:00.001-05:002008-08-04T22:36:23.469-05:00

My bridesmaids compiled the ultimate wedding gift for me - a cookbook composed of various recipes from all my friends and family, professionally printed and bound. I love it! I've made exactly one recipe from that book thus far - Beer Margaritas.Holy shit.These things are amazingly simply, and amazingly potent. Awesome for a party, as it takes approximately three minutes to make a pitcher and get

The Legal Foodiehttp://www.blogger.com/profile/11745396508213980955noreply@blogger.com0