bella eats

saying hello, oysters, and beyond the flavor goodness

2012-04-19T17:20:19Z

Hello friends! I just wanted to say hi, that I miss you all, and that I will try to be better about getting recipes up on Bella Eats a little more frequently! Life has been amazing....and busy. Until I can get another recipe up (I have high hopes for this weekend...we shall see!) I wanted to share a few fun things happening in Charlottesville at the moment.

The Blue Ridge Oyster Festival is on Saturday!!! We're going, are you? There will be oysters from Mobjack Bay, amazing food from Ben Thompson of The Rock Barn, and beer + wine from Devils Backbone, Starr Hill, Cardinal Point, and Blenheim Vineyards. See you there!

[above images from my styled bridal brunch for the Clutch Guide!]

Beyond the Flavor is going strong and has had tremendous support from our community! Sarah and I are so excited about this project, and thrilled with the feedback we've had so far. Please stop by to check out some of the wonderful recipes that have been submitted by food folks in the Charlottesville area!

Above, Arugula with Prosciutto and Fig-Sherry Vinaigrette from Gail Hobbs-Page of Caromont Farm.

Fois Gras + Pork Belly from Justin Hershey of Zinc.

Orecchiette con salsiccia e rapini from Megan Headley, the Food + Wine Editor of Cville Weekly.

Thank you for your patience! See you soon!!!

blackened pork chops with red gravy + creamy cheddar polenta

2012-03-26T19:00:00Z

We've felt like spring in Virginia since, oh, February 1st. Despite the incredible temperatures, it was just last week that suddenly, happily, grilling season hit me hard. I'm not sure if it was the trees pushing open tiny buds of vivid green amongst blossoms in bright white and rosy pink, or the craving for rosé and sauvignon blanc in place of sultry red wines, or the backyard grass growing a foot overnight. Whatever the trigger, the need to add a smokey layer to the hyacinth-scented air is suddenly foremost on my mind. I am ready for charred burgers, and grilled pizzas, and sizzling bratwursts. Or, these blackened porkchops with red gravy. They, too, would satisfy my cravings.

These 'chops were prepared after a quick trip to Richmond in February, which always involves a stop at Belmont Butchery. Along with lamb bacon (a necessity, truly) and a beautiful pork shoulder, I brought home these cut-to-order, 1.5-inch thick, local porkchops for Brian. He was thrilled. The quickest way to my carniverous husband's heart is to present him with a lovely cut of pig. He immediately pulled out his favorite cookbooks, searching for a quick but worthy preparation. The Big Green Egg was fired up (another sure way to put a smile on B's face), the cast iron pan heated to 600°, and a shimmering pool of melted butter added. The sizzle and pop of meat followed and dinner was served just 15 minutes later. Oh, Spring. Welcome; please stay awhile, won't you?

Blackened Pork Chops with Red Gravy

adapted from Weber's Big Book of Grilling

serves 2

2 bone-in, center-cut pork chops, 1-1.5 inches thick each

4 tbsp butter, melted

for the sauce:

1 tbsp unsalted butter

1/2 cup finely chopped yellow onion

1/4 cup finely chopped red bell peppers

1/4 cup finely chopped celery

1 tsp minced garlic

1/2 tsp dried thyme

1/2 tsp paprika

1/8 tsp cayenne

1/8 tsp freshly ground black pepper

1/4 cup dry red wine

1 can (14.5oz) chopped tomatoes

1/2 tsp kosher salt

for the rub:

1 tsp paprika

1 tsp dried thyme

1 tsp ground oregano

1/2 tsp dried onion powder

1/2 tsp garlic powder

1/2 tsp kosher salt

1/4 tsp cayenne

method:

First, make the sauce. In a medium sauté pan over medium-high heat, melt the butter. Add the onion, bell pepper, celery, garlic, thyme, paprika, cayenne, and pepper. Stir occasionally until the vegetables are brown, 4-5 minutes. Add the red wine and cook until all the liquid is evaporated. Add the tomatoes and salt. Stir and simmer for about 5 minutes. Transfer to a food processor and purée. Return the mixture to the sauté pan and simmer until smooth. Set aside.

Second, make the rub. In a small bowl combine the rub ingredients. Season the pork chops evenly with the rub and let stand at room temperature for 20-30 minutes before grilling.

Start your grill, heating it to as hot as it will go. Add a large cast iron pan and let heat until white ash starts to form across the inside bottom of the pan. Pour in the melted butter and immediately add the chops, which will sizzle and pop and smoke. Close the lid of the grill and let the chops sear for about 3 minutes per side, then continue to cook until the juices run clear when the chops are sliced into, another 4-6 minutes.

Warm the sauce over medium heat. Serve the chops over a bed of polenta with a generous helping of sauce over top.

Creamy Cheddar Polenta

adapted from Emeril Lagasse

serves 4

ingredients:

4 cups water

4 cups heavy cream

3 tbsp butter

2 tsp salt

2 cups polenta (corn grits)

1/2 cup high-quality cheddar cheese, grated

method:

In a large saucepan bring the water, cream, and butter to a boil. Add the salt to the liquid and whisk in the polenta, whisking constantly for the first 3-4 minutes to prevent clumps. Lower the heat and simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add additional cream or water if needed. Add the cheese and stir until melted and smooth. Salt and pepper to taste. Polenta should be served within 20 minutes of preparation. To reheat leftovers, add additional cream or water to a pan with polenta and stir over heat until creamy.

introducing...beyond the flavor

2012-03-19T12:01:00Z

Hello! Hi. Remember me? I've been busy. I promise, there are a few recipes queued up for you here at Bella Eats and it is my goal to post them this week. But first, I am so excited to share a project I've been working on at Andrea Hubbell Photography, in collaboration with Sarah of Cramer Photo. We are both lovers of food, photography, and life. Together we are reaching beyond the flavor to capture the stories behind meals shared at the tables of local chefs, farmers, bakers, and food enthusiasts, because we believe that recipes are deeper than the ingredients used to prepare them.

This project has been an independent dream for each of us over the past couple of years. After several lunches, many glasses of wine, long hikes with our dogs and an inspiring trip to New Orleans with our husbands, we took the leap and combined our two visions to create this delicious collaboration. We love working together, and are thrilled to finally share our new project with you.

For an introduction to Beyond the Flavor, check out our new website, www.beyondtheflavor.com. I hope you'll sit back and enjoy the stories behind the meals that fill our town. This is just the beginning.

raspberry lemonade cupcakes

2012-02-09T13:00:13Z

On Monday I had the opportunity to bake alongside a professional baker. A real, owns-her-own-shop, specializes-in-sweets, baker. Tara, of Sweethaus in Charlottesville, invited me to be a guest baker in her kitchen this week. She likes to bring in members of the community on occasion, to share a favorite recipe of theirs with the patrons of her business. I jumped at the opportunity, as owning a bakery has been 2nd on my list of coolest-jobs-ever for quite some time. The first is photography. :)

I had such fun hanging out with Tara for the day, learning her story and methods. Her sweets have a very hand-made quality to them, simple yet elegant, never sacrificing taste for appearance. I am so grateful to have met her, and especially excited that her shop is walking distance from my office. I see many, many cupcakes in my future...

If you live in Charlottesville stop by Sweethaus to taste the special this weekend, Raspberry Lemonade Cupcakes. They will be available Thursday-Sunday. And say hi to Tara, she's a doll.

I chose this recipe to share because, as you may already know, I LOVE lemon. And raspberries are pretty special too. This would make for a great Valentine's Day treat on Tuesday, in case you're looking for something sweet for your sweetie.

The lemon cupcake is based off a chiffon cake recipe, so the crumb is very light and spongey. And the frosting, raspberry cream cheese, is divine. Enough said. :)

Rasberry Lemonade Cupcakes

Cupcake Ingredients

5 eggs, separated

1/4 cup (1/2 stick) unsalted butter, melted and cooled

1/2 cup milk

1-1/2 tsp vanilla extract

1-1/2 cups unbleached all-purpose flour

1-1/4 cups sugar, divided

2-1/2 tsp baking powder

1/4 tsp salt

3 tbsp lemon zest

1/2 fresh lemon, seeds discarded

Method

Position a rack in the center of the oven and preheat oven to 350º. Line 1 standard muffin tin with 12 liners, and another with 6 liners.

In a small bowl, combine the egg yolks, butter, milk and vanilla. Set aside.

In a large bowl, whisk together the flour, 1 cup of sugar, baking powder and salt to blend. Add 3 tbsp of lemon zest and blend with your fingers to separate clumps. Add the egg yolk mixture and stir until well combined. Set aside.

In a clean dry bowl, using clean dry beaters, beat the egg whites on medium-high speed until they hold soft peaks. Lower the mixer speed to medium and gradually add the remaining 1/4 cup sugar, beating the whites until they hold stiff peaks. Stir about one-third of the egg whites into the batter to lighten. Gently fold the remaining whites into the batter, in two batches, to blend thoroughly.

Transfer the batter to the prepared pans, filling each muffin cup 3/4 of the way full. Bake for 12-15 minutes, or until a wooden skewer inserted near the center of a cupcake comes out clean.

Set the pans on a wire rack for 10 minutes to cool. Gently squeeze the lemon over the cupcakes to sprinkle a bit of the juice on each one. Remove the cupcakes from the pans and allow them to cool completely on wire racks.

Frosting Ingredients

1 stick (1/2 cup) unsalted butter, softened

16oz cream cheese, cold

1/4 cup raspberry puree

1/2 tbsp lemon juice

1 tbsp lemon zest

3-4 cups confectioner’s sugar

Method

Beat the butter and cream cheese in the bowl of an electric mixer until well incorporated. Scrape down the sides of the bowl. Add the raspberry puree, lemon zest, and lemon juice and beat again. Scrape down the sides of the bowl. With the mixer on medium speed, slowly add the powdered sugar and beat until the frosting is fluffy and lighter in color, tasting after 3 cups to see if you need more.

Garnish with fresh raspberries or candied lemon peel.

pasta with portobello mushrooms, caramelized onions, + chèvre

2012-01-26T15:00:00Z

Goodness, I am not doing so well in the beauty department with the recipes I've shared in 2012. But again, this one is worth trying even with the overall brownness of the dish. It is relatively quick and involves inexpensive ingredients that we typically have every day. With little flecks of green parsley it is even more tasty and just a tad prettier but, as you can see, parsley wasn't in my fridge when I prepared this meal (for the 3rd time in a month, I'll add) and it was still really wonderful. Maybe not 'share with company' delicious, but perfect for a weeknight with family, or with friends who are family.

Virginia is in a weird, in-between phase of weather right now. One day we'll have sleet and snow dust and misty skies, the next sunshine and fluffy clouds and crocuses peaking from beneath fallen leaves. Mother Nature can't decide if she should buckle down and get serious about Winter or skip on ahead to Spring. I'll take either, but the back and forth is really throwing me off. I waver between wanting a thick + meaty stew for dinner or a light salad with citrus. Grocery shopping is nearly impossible since the chances of my craving what I actually buy are slim, given that the weather is bound to drastically change 2 days later. I am falling back on old staples; meals that have proven themselves worthy no matter the time of year. Like this one, which I'll either fill my bowl to the brim with (cold, Winter day) or pair equally with a fresh salad (warm, Spring day). Either way it's a winner, and sure to stay in our rotation year-round.

Ziti with Portobello Mushrooms, Caramelized Onions, + Chevre

from Food + Wine

4 servings

Ingredients

2 tbsp butter, divided

4 tbsp olive oil, divided

3 large onions, chopped

1 tsp salt, divided

1/2 tsp sugar

1 lb portobello mushrooms, stems removed, caps halved and then cut into 1/4-inch slices

3 tbsp chopped fresh parsley

1/4 tsp fresh-ground black pepper

3/4 lb ziti (we use brown rice pasta in our house...just as silky as semolina, but whole grain)

3 oz soft goat cheese, crumbled

3 tbsp grated parmesan cheese, plus more for serving

Method

In a large sauté pan, melt 1 tbsp of the butter with 2 tbsp of the oil over moderate heat. Add the onions, 1/2 tsp of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes (I let them go for closer to 30). Remove from the pan.

In the same pan, melt the remaining 1 tbsp butter with 1 tbsp of the oil over moderate heat. Add the mushrooms and 1/4 tsp of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 tsp salt, and the pepper.

In a large pot of boiling, salted water, cook the ziti until just done. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 tbsp oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

galatoire's!

2012-01-24T16:46:32Z

You guys...while in New Orleans, I had one of the best culinary experiences of my life. Read all about it here!!!

My five days in NOLA left me so inspired. Unfortunately it has been a busy week since getting back, but I hope to have some new recipes ready for you soon. Until then, welcome to Galatoire's!

heading to NOLA!

2012-01-12T19:00:00Z

Tomorrow Brian and I are heading to New Orleans with friends! Second only to Charlottesville, NOLA is our favorite city and we are so excited to be heading back for a few days. In the spirit of the trip, I thought I'd share this Red Beans + Rice with Andouille Sausage from a couple of years ago.

Be ready for some NOLA-inspired recipes when we get back! :)

curried cauliflower + chickpea stew

2012-01-11T00:00:00Z

I know what you're thinking...this isn't a very exciting way to kick off 2012. A mash-up of cauliflower, tomatoes + chickpeas served over rice...what's the big deal? The deal is, I have consumed this dish forty-two times in the last week, or close to it, and am still not tired of it. This mildly spicy recipe is fast, healthy, cheap, and makes a TON of leftovers. I've wanted to share it with you for, oh, nearly 3 years now, but have never been able to get a decent photograph to share. Finally, I've accomplished a task that has been on my list for far to long. And THAT, my friends, is an excellent way to kick off the new year.

We usually have the canned ingredients in our pantry, and pick up a cauliflower every few weeks when I know we're going to have some busy nights on the calendar. At this time of year when we're all working towards goals of healthy habits and more quality time with our families, recipes like this one are so valuable. The stew isn't too spicy, but if you're not a fan of heat I would use regular canned tomatoes rather than those laced with green chiles. We like to serve the stew over brown rice.

Curried Cauliflower + Chickpea Stew

from Bon Appetit May 2009

serves 4-6

Ingredients

2 tbsp vegetable oil

2-½ cups chopped onions

5 tsp curry powder

6 cups small cauliflower florets (from 1 medium head)

(2) 14-oz cans garbanzo beans (chickpeas), drained

(2) 14-oz cans diced tomatoes with green chiles

(1) 14-oz can unsweetened, light coconut milk

½ cup chopped fresh cilantro (I rarely have this and so usually leave it out)

Method

Heat oil in a large (really, large!) skillet over medium-high heat. Add the onions and sauté until golden brown, about 8 minutes.

Add curry powder and stir for 20 seconds.

Add cauliflower and garbanzo beans and stir for 1 minute.

Add diced tomatoes, then the coconut milk, and bring the entire mixture to a boil.

Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes.

Season to taste with salt and pepper. Stir in cilantro and serve.

12 favorites from 2011

2012-01-03T13:00:31Z

Happy New Year, friends! While I am excited for all that 2012 has in store, 2011 contained some of my favorite recipes and images I've ever shared here on Bella Eats. i've got a little recap of the lovely year, just in case you're looking for inspiration this cold January day. Or, maybe just the sunny hope that Summer and her tomatoes will, indeed, be here eventually.

Wishing you, and yours, a happy and healthy 2012!

xoxo, Andrea

January - Banana Date Bread

February - Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting

March - Mushroom Barley Risotto

April - The Best Egg Salad

May - Banana Pudding Ice Cream

June - Blueberry Lemon Tartlets

July - Tomato + Goat Cheese Tart

August - Cornmeal Cake with Peaches + Rosemary

September - Orecchiette Carbonara

October - Autumn Salad with Blue Cheese, Apples, + Walnuts

November - Sweet Potato Bread Pudding

December - Potato, Red Onion, + Blue Cheese Tart

black forest chocolate cookies + an old favorite

2011-12-22T13:00:26Z

Happy holidays, friends! Wow, they sure snuck up quickly this year. Brian and I are staying home in Charlottesville after having traveled to see family in Florida for Thanksgiving, and I truly thought that there would be all kinds of time for baking and hot cocoa and homemade marshmallows in the last few weeks. But here we are, days away, and I've baked exactly two kinds of cookies and drunk exactly zero cups of cocoa. To be clear, I use the term 'baked' loosely...one of them requires no heat whatsoever. I may feel that I've failed as a holiday baking goddess this year, but the presents are wrapped and shipped, the tree is up and trimmed, and Christmas music plays from my computer the majority of the time. And, as of tomorrow evening, I'll be unplugging for 4 full days to hang out with my honey. I. Can't. Wait. That right there is what the holidays are about; cherishing those you love and taking time just to be. But, having a few cookies laying around never hurts either. :)

All things merry to you and yours!!! xoxo.

Brian is originally from Michigan, making the chocolate + cherry combination dear to his heart and stomach. I am always looking for recipes that combine the two, and this one from Baked in New York is quite perfect. The dough is very sticky and fudge-like, and the resulting cookies are super-moist and chewy. The dried cherries provide the perfect burst of tartness to counter the rich chocolate. I realized as I typed up the recipe that I completely left out the brown sugar, but the cookies were still delicious. In fact I think I like them better than what they should have been, as I really can't imagine them being any sweeter than the version I made.

Black Forest Chocolate Cookies

makes 24 large cookies, or 48 small (1 tbsp scoop)

accidentally modified from Baked

Ingredients

¾ cup all-purpose flour

1 tsp baking powder

½ tsp salt

16oz dark chocolate (60 to 72% cocoa), coarsely chopped

10 tbsp unsalted butter, cut into 1-inch pieces

6 large eggs

1-¼ cups granulated sugar

1 cup firmly packed light brown sugar

1 cup semisweet chocolate chips

1 cup white chocolate chips

1 cup dried cherries (we used tart cherries straight from Michigan)

Method

Sift the flour, baking powder, and salt together into a medium bowl and set aside.

In a large nonreactive metal bowl, combine the dark chocolate and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and the mixture is smooth. Set aside to cool.

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugars on high speed until the mixture is pale and thick, about 5 minutes.

Add the cooled chocolate mixture and the vanilla and beat until just combined. Scrape down the bowl and beat again for 10 seconds.

Add the flour mixture and mix on low until just combined, about 10 seconds. Do not over mix.

Using a spatula or wooden spoon, fold in the chocolate chips, white chocolate chips, and dried cherries. The dough will look very loose, but it will harden in the refrigerator. Refrigerate for 6 hours or overnight.

Preheat oven to 375℉.

Spread two cookie sheets with parchment paper. Using a 1 tbsp scoop or a spoon, place dough in rounded mounds on sheets, about 1-1/2 inches apart. Bake for 12-15 minutes until the tops of the cookies are beginning to crack. Let cool on sheet for 10 minutes and then move to a cooling rack to cool completely. Cookies can be stored in an airtight container for 3-5 days.

Speaking of Michigan (Brian's home state), this cookie comes from his Nana, and has been a staple since he was a little boy. I think that this may be his very favorite cookie recipe. I get the best reaction from him when I make a batch, way better than any layer cake I labor over for a full day. They take 10 minutes to whip up, another 20 to harden, and you're done. So simple. Plus, we always have the ingredients needed to pull these treats together, so they are perfect for last-minute guests or a holiday pot luck.

I tried once, years ago, to make these cookies healthier by substituting out the butter, using less sugar, etc. Big mistake. Just keep them as are and enjoy.

Chocolate No-Bake Cookies

makes 4 dozen cookies

Ingredients

¼ cup unsweetened cocoa powder

2 cups granulated sugar

½ cup butter

½ cup milk

½ cup peanut butter (go for the non-natural stuff…like Jif or Peter Pan)

1 tsp vanilla extract

3-½ cups instant oatmeal

Method

Combine cocoa, sugar, butter, and milk in a medium-size sauce pan over medium heat. Simmer for 2 minutes and remove from heat.

Add peanut butter, vanilla, and oatmeal to pan and stir to combine well.

Spoon onto waxed paper in 1 tbsp lumps (a small ice cream scoop works well for this) and let sit until the cookies are set.

Store in a sealed container for 3 days.