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Gnocchi Gratin with Gorgonzola Dolce

 

I know this isn't the greatest picture but we have made this dish three times, in the past two months, and each time we got caught up in the moment of entertaining and forgot to take a picture. 

It started when we had a holiday gathering at the beginning of December. We served the gnocchi gratin as an appetizer and it was a hit. I have dubbed it "adult gnocchi and cheese". It's better than your best macaroni and cheese. The gnocchi were light and the mixture of gorgonzola, cream, rosemary and fresh ginger bring a complexity to the dish that is truly delicious.

We decided to serve it as a first plate on Christmas Eve. We normally make stuffed shells but decided that the gnocchi gratin was so good we would make it for our family. Once again, people went crazy. Tangy Gorgonzola, hints of rosemary and ginger and the homemade gnocchi melted in your mouth. The dish is rich but it begs for seconds and sometimes thirds.

Finally, we celebrated our office holiday party in January and as people were helping themselves I remembered to take a picture. As you can tell, this was a roasting pan full of Gnocchi Gratin with Gorgonzola Dolce, a double recipe. Oh, just so good.

So, now for the hard part...yes, this does take time to make. You have to boil and rice the potatoes. Combine the potatoes with flour and eggs, then roll, cut and score the gnocchi with a fork. The cream needs to be heated and left for 30 minutes so it can absorb the rosemary and fresh ginger. The gnocchi are cooked in small batches, tossed with butter and when you are finished, it is mixed with the cream, gorgonzola, and a topping of butter, Parmesan cheese and bread crumbs.

I would say, from boiling potatoes to taking the gratin out of the oven, probably 4 hours. But you must remember, it didn't stop us, we've made it three times. If we could we would make it for the Super Bowl game. The problem - everyone who is coming to our house has tried it! It definitely falls into the category of amazing comfort food. I do know we will make it again before the winter ends, probably a great appetizer for my "cousins gathering" in March. Just think...a new group of people who haven't tried this amazing dish.

(Adapated from Bon Appetit, December 2012, Gnocchi Gratin with Gorgonzola Dolce)

Ingredients:

1 pound of russet potatoes
1 large egg
1 large egg yolk
6 ounces of Parmesan, finely grated, divided
1 cup of all-purpose flour (plus more)
1 teaspoon of kosher salt (plus more)
1/2 teaspoon of freshly grated nutmeg
1 cup of heavy cream
1 sprig of rosemary
1 1/4"-thick slice of fresh ginger
2 tablespoons (1/4 stick) of butter, room temperature, divided (plus more)
3 tablespoons of fine dried breadcrumbs
4 ounces of Gorgonzola or other mild blue cheese

Gnocchi:

1. Place potatoes in a large pot. Add water to cover by 1”; bring to a boil, reduce heat to medium, and simmer until tender, 25–30 minutes. Drain; set aside and let cool slightly.

2. Peel potatoes. Pass through ricer or a food mill or sieve, into a large bowl. Whisk egg and egg yolk in a small bowl to blend. Add egg mixture, 1/3 cup Parmesan, 1 cup flour, 1 tsp. salt, and nutmeg to potatoes. Using your hands, gently mix to form a soft but not sticky dough. Transfer dough to a floured surface. Gather into a ball, then divide into 4 pieces.

3. Line a rimmed baking sheet with parchment paper; dust with flour. Working with 1 piece at a time (keep other pieces covered with a damp kitchen towel), roll dough into a 24”-long rope. Cut crosswise into 1” pieces. Working with 1 piece at a time, press lightly on gnocchi with the back of the tines of a fork and gently roll gnocchi to create ridges on 1 side. Place on prepared baking sheet and lightly dust with flour. DO AHEAD: Can be made 4 hours ahead. Cover and chill. Cover and chill remaining grated cheese.

4. Preheat oven to 375°. Bring a large pot of salted water to a boil. Working in batches of about 12 at a time, cook gnocchi until they float to the surface, 2–3 minutes. Using a slotted spoon, transfer gnocchi to a baking dish coated with 1-2 tablespoons of butter.

Cream Sauce and Topping:

1. While the potatoes are boiling. Bring cream, rosemary, and ginger to a boil in a small saucepan. Remove from heat; cover and let steep for 30 minutes. Set aside.

2. Mix 3 Tbsp. Parmesan, remaining 1 Tbsp. butter, and breadcrumbs in a small bowl.

Gnocchi, Cream and Gorgonzola:

1. Strain reserved cream mixture into dish all over gnocchi. Break off small pieces of Gorgonzola; scatter over. Sprinkle the remaining Parmesan over, then the breadcrumb mixture.

2. Bake until the filling is bubbling and the topping is browned, 25–30 minutes.

Southwestern Turkey and Wild Rice Soup

 

Turkey, Turkey, Turkey. How many dishes of turkey did you eat over the past week?

We enjoyed a non-traditional Thanksgiving and ate at Latitude 41 in Mystic, CT. Jeff's daughter is a nurse and was scheduled to work on Thanksgiving. We drove down to CT to enjoy a quick lunch with her and didn't cook our turkey until last Sunday. We went with a small 14 pound turkey, compared to our normal 26 pound bird, and enjoyed a mini Thanksgiving. It was missing some of our favorites but it had the good old-fashioned staples - garlic mashed potatoes, green beans, corn bread stuffing, cranberry sauce and an awesome turkey gravy.

Once we had all the turkey removed, we put the remainder into a large dutch oven, cooked down the bones and made a delicious broth, that yield about 6 cups of turkey, too. I knew I would make a turkey soup as a second meal along with turkey tetrazzini with the leftover turkey from our Sunday dinner. As I said...turkey, turkey, turkey.

I was getting ready to make the soup and turkey with wild rice was my first thought. But, we had just finished a homemade chicken and rice soup last week and I thought any type of soup with rice might be repetitious.

SIDE TRACKED THOUGHT- I promise to showcase the chicken and rice soup the next time I make it. It was made and consumed so quickly, I never got to take pictures or blog about it.

I started looking up some southwestern versions of turkey soup. Progresso makes a southwestern soup with corn, beans, tomatoes and spices. I found this Southwestern Turkey Soup through Taste of Home and began grabbing ingredients from my pantry. Some black beans, diced tomatoes, chilies and corn...I was ready to go.

The best part of any soup is a homemade broth. I cooked the turkey bones with garlic, onions, carrots and celery. I strain my broth with a fine sieve so the broth is clear then I use some of the cooked carrots and celery to add color and flavor to the soup. 

Having the turkey and broth ready to go made this soup easy to put together. Within 10 minutes I had almost everything in the pan. With some increased heat and the cooking of the wild rice, start to finish was about 45 minutes. 

Results: DELICIOUS! First, I loved that we were able to use the turkey (for a third night) in a way that you didn't feel like you were eating another turkey meal. The soup had lots of flavor, some heat and a heartiness that made the soup a meal. I love any combination of tomatoes, corn, beans, cumin and chili pepper - part chili, part soup. Our family devoured half of the soup and I was able to take leftovers to friends and co-workers. So far, everyone enjoyed it as much as we did. (And all the containers have been returned empty.)

Tomorrow is game day, the cold weather is finally setting in (at least in New England), this is a great "end of the weekend" soup that will clean-up the last of those turkey leftovers.

Ingredients:

2 medium onion, chopped

3 tablespoons of olive oil

8 cups of turkey broth (we used the broth from cooking down the turkey, use can use chicken broth, also)

4 teaspoons of ground cumin

1-1/2 teaspoons of chili powder

1/2 teaspoon of salt

1/4 teaspoon of cayenne pepper

6 cups of cubed cooked turkey

2 can (15 ounces) of black beans, rinsed and drained

1 can (14.5 ounces) of fire roasted diced tomatoes with juice

1 can (4.25 ounces) of diced green chilies

1 (16 ounce) bag of frozen corn (we used a yellow and white corn combination)

1 cup of wild rice

tortilla chips and sour cream, optional

Preparation:

1. Over medium heat, place oil and onions in a large dutch oven and saute until tender and translucent. (about 5-7 minutes)

2. Add the broth along with the cumin, chili powder, cayenne pepper and salt.

3. Once blended add the turkey, black beans, tomatoes, green chilies and corn.

4. Bring to a boil, and add the rice. Allow to simmer, covered, for 15-20 minutes.

5. Serve with sour cream and tortilla chips.

Serves 10-12 people.

Adapted from Taste of Home - Southwestern Turkey Soup

Pork and Ricotta Meatballs in a Tomato Sauce

Spaghetti and meatballs. That's a common request at many households but asking for spaghetti and meatballs and getting spaghetti and meatballs are really two different things. (As seen above...)

It's really meatballs and sauce or meatballs and gravy to be correct. We have made many different variations of this recipe and always go back to the basics...some ground beef or pork, onions, garlic, eggs, bread crumbs, spices and parmesan cheese.

When Jeff went looking for one of our favorite recipes, Two different recipes, one great meal, he came across this recipe for Pork and Ricotta Meatballs in a Tomato Sauce from Food and Wine. As I was reading the recipe, I thought ricotta in the meatballs sounded different, but what about the onions and garlic? Was this meatball recipe going to taste good with fennel and crushed red pepper? How were spicy meatballs going to taste with a rather plain tomato sauce?

I saw the fennel seeds and crushed red pepper and thought this may not become a family favorite. We had a friend who used to make meatballs that were loaded with fennel and sometimes, that was all you could taste. The trick to any combination of herbs and spices is to enhance but not overpower the main ingredient.  Instead of using the herbs (fennel and crushed red pepper) as is, I decided to crush them further with a mortar and pestle, figuring that would mellow the flavor. I also like the meat mix of pork, veal and beef when making meatballs, it gives a firm but soft consistency. Today, many supermarkets carry it as a meatloaf mix. 

The ingredients came together quickly with the use of the food processor. The meatballs were a little wet but don't be concerned, they brown up nicely. Once the meatballs were cooked, we added the tomatoes. We found there wasn't much liquid so we added two additional cans of fire roasted, diced tomatoes.

Two hours later, this mixture was bubbling and the smell was heavenly. I grabbed a meatball and sliced it in half. I tasted the results and it was delicious. Moist and flavorful but not overbearing with the herbs. Then I went in for a better taste of the sauce...PERFECT! The flavor from the juices of the meatballs gave a perfect balance to the flavor of the sauce. We served it with homemade bread (which we will go into in the future) and it was a hit. Everyone in the family loved the dish. Because we doubled the recipe, we froze the remaining half and took it out last night for a quick dinner. The sauce tasted even better and the meatballs we still soft and flavorful...they melted in your mouth.

It's Saturday, think about a nice Sunday sauce and leftovers to freeze. C'mon, let's enjoy some spaghetti and meatballs!

Ingredients:

1/2 pound sliced white bread, crusts removed and bread cut into 1/2-inch dice (4 cups)
1 1/2 pounds meatball/meatloaf mix - beef, pork and veal
3 ounces thickly sliced pancetta, ground
3 large eggs, lightly beaten
2/3 cup ricotta cheese (5 ounces)
1/4 cup chopped flat-leaf parsley
1 teaspoon dried oregano, crumbled
1/2 teaspoon fennel seeds, chopped
1/4 teaspoon crushed red pepper
3/4 teaspoon of kosher salt
1 28-ounce cans peeled Italian tomatoes, crushed
2 15-ounce cans of diced tomatoes, we used fire-roasted
Freshly ground pepper
2 tablespoons shredded basil
1/2 cup freshly grated Pecorino Romano cheese

1 pound of your favorite pasta, cooked according to instructions 

Preparation:

Preheat the oven to 400°.
Place fennel seed, oregano, red pepper flakes and salt, into a mortar and grind with a pestle until fennel and red pepper are crushed. In a food processor, pulse the bread to coarse crumbs. Place in large bowl. Place pancetta in food processor and pulse until ground. Add to bread crumbs.
Add the pork, pancetta, eggs, ricotta, parsley, and ground ingredients. Mix well. Shape into 24 meatballs, using about 3 rounded tablespoons of the mixture for each. Transfer the meatballs to an oiled medium roasting pan.

Roast the meatballs in the oven for about 30 minutes, or until firm and just beginning to brown. Using a spatula, loosen the meatballs from the bottom of the pan. Add the crushed and diced tomatoes to the pan. Lower the oven temperature to 325° and cook uncovered for about 2 hours, or until the sauce is very thick and the meatballs are very tender; turn the meatballs once or twice during cooking. 

Taste and season with salt and pepper. Transfer the meatballs and tomato sauce to a large platter. Garnish with the basil and Pecorino cheese. Serve with your favorite pasta.

Bon Appetit's Chicken and White Bean Chili

Finally, we are back up and running. I can upload photos and make the blogs look beautiful again!

Last Sunday, we decided to make chili for the big New England Patriots game against the Buffalo Bills. As I was looking for a recipe, I definitely wanted something with chicken and lots of beans, and a little different from our White Bean Chili.

I took out my iPad and used my Epicurious App and found a Bon Appetit Chicken and White Bean Chili recipe with a tomato base from 2005. That's what I love about some of these applications. They don't necessarily give you the most up to date recipe but it does give you lots of recipe opportunities. I read the recipe and figured it was easy, it could simmer during the game and then dinner would be served.

I adapted a few of the ingredients from the original recipe by using chicken breasts instead of chicken thighs. I also cut back on the chili powder. For those who like a hot chili, go with the original recipe that calls for 3-1/2 tablespoons (or more) of chili powder. Lastly, I used fire roasted diced tomatoes instead of regular diced tomatoes. I like the heartier flavor of the fire roasted, which worked perfectly.

This chili was delicious, and perfect when the Patriots lost and we had a table full of grumpy people. We had homemade rustic bread and butter which finished the meal. It had the perfect amount of heat and flavor which pleased the chili lovers as well as the picky eaters.

Tomorrow starts another round of college and professional football games for the weekend. Mix up a batch and have it ready for your fans. Oh, and it tastes even better the second day. Enjoy!

GO TEAM!

Ingredients:

1/4 cup of olive oil
1-1/3 cups of chopped onion
1 large green bell pepper, chopped
6 cloves of garlic, chopped
2-1/4 pounds of skinless boneless chicken breasts, cut into 1-inch cubes
2-1/2 tablespoons of chili powder
2 tablespoons of tomato paste
1 tablespoon of ground cumin
1 tablespoon of dried oregano
2- 15 to 16-ounce cans of white beans with juices
2- 15-ounce cans diced tomatoes, fire roasted in juice
1/2 cup of chopped fresh cilantro

Preparation:

Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes.

Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano.

Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes.

Season chili to taste with salt and pepper. Mix in cilantro and serve.

Green Apple, Avocado and Chicken Salad with a Honey Lime Cilantro Dressing

Fall is definitely in the air as we woke this morning to temperatures of 56 degrees.

But, I love the Fall!

For me, it's a great time of year with the colorful foliage, cool days with warm breezes, and the big 3...Halloween, Thanksgiving, and Christmas.

To savor the last few weeks of summer, we made a wonderfully delicious salad for dinner that have touches of summer and Fall namely, the last of our garden's cherry tomatoes and cilantro and some freshly picked granny apples from one of the local area farms.

Back a few months ago when I was traveling with my son, looking at colleges, I enjoyed a salad similar to this. When I came home, I was able to create the salad dressing and then added the original salad ingredients plus a few of my own. You could probably call this a "throw in the kitchen sink" salad as you can add some of your favorites also.

Most of the salads we enjoy have the balance of good greens, a meat or protein, vegetables, fruits, cheese, nuts and a dressing that ROCKS! That's probably why we order so many salads at restaurants and don't necessarily recreate them at home.

So to that balance, I give you a Chicken Salad with Green Apples and Avocados and a Honey Lime Cilantro Dressing. (The Honey Lime Cilantro dressing ROCKS!) This is easy to put together and allowed my family to mix and match what they liked into the salad. Rotisserie chicken, apples, avocados, dried cranberries, sugared walnuts and crumbled goat cheese, were the products of choice so I let them mix and match to their likings. Think of the endless possibilities if you added strawberries, grapes, oranges, feta cheese, sliced almonds, celery, carrots...find your flavors and mix away.

What is your favorite ingredients in a salad? And what kind of salad dressing makes it all come together?

Ingredients

Salad

1 - 2-3 lb. rotisserie chicken, chopped or torn into bite size pieces

1- 12 ounce container of baby spring mix greens

2 avocados, cut into 1 inch pieces

2 green apples, cut into 1 inch pieces

1 package of cherry tomatoes, sliced in half

1- 6 ounce container of crumbled goat cheese

1 package of dried cranberries (Craisins)

1 package of sugared walnuts

Dressing

4 tablespoons of honey

Juice of 2 freshly squeezed limes

1 tablespoon of lime rind

3 tablespoons of fresh cilantro, chopped

1/2 cup of olive oil

2 tablespoons of red wine vinegar

salt and pepper to taste

Preparation:

Place greens into individual bowls, add chicken, apples, avocado, cherry tomatoes, dried cranberries, goat cheese and sugared walnuts. Add a few tablespoons of dressing to cover the mixture. This salad can feed 4-6 people.

 

Epicurious' Pork Tenderloin with Tomato - Peach Compote

When we go grocery shopping, we try and figure out what our dinner recipes will be for the week. It is the one meal that has many mouths to feed. It's also the one meal which we get the most phone calls, "Hi Mom, what's for dinner?"

Many times we look at pork recipes but some how seem to move past them. I think it's because growing up I ate pork chops or a pork loin, every other week. My fond memories were finding enough applesauce to run the pork through so I wouldn't choke on the dry meat. Saw dust best describes the taste and texture of what I ate. Back then, pork was somewhat "overcooked". Today, we have a better understanding of seasoning, cooking to a slightly lesser degree and allowing meat to rest. It enhances the flavor as well as the experience.

Jeff found this recipe from Epicurious called Pork Tenderloin with Tomato-Peach Compote. It looked pretty easy, not many ingredients and we did have a bunch of great garden tomatoes. Cooking the pork to slightly under 160 degrees (which was my mother's favorite number, plus some!) will definitely give you that juicy tasting pork. Taking the time and allowing the meat to rest for 10 minutes helps, too.

The compote was delicious. A bit of sweet and sour which was much better than traditional applesauce and pulled the entire dish together. After everyone got their first serving (6 people), we had a bit of pork left but was definitely short on the compote, then again, I still have that bad habit of drenching my pork in sauce. I enjoyed the compote!

As we eat delicious dishes like this, it makes me want to cook more pork recipes. It's hard to get past eating certain foods which bring back childhood nightmares. Whether it's under cooked chicken or overcooked pork, trying new and tasty dishes will hopefully fade those food memories.

What is your nightmare food?

Pork Tenderloin with Tomato-Peach Compote

Ingredients:

4 cloves of garlic
1 tablespoon of chopped peeled ginger
1 teaspoon of curry powder
2 (3/4-pound) pork tenderloins
2 tablespoons of canola oil
1 medium yellow onion, chopped
3/4 pound of fresh tomatoes, cut into 1-inch pieces
1 peach, chopped
2 teaspoons of fresh thyme, chopped
1 teaspoon of sugar

Preparation:

Preheat oven to 425°F with rack in middle.

Mash garlic, ginger, curry powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a paste using mortar and pestle. Rub all over pork.

Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Brown pork on one side, about 5 minutes, then turn over and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of meat registers 145 to 150°F for juicy meat, 10 to 12 minutes. Let pork rest, uncovered, on a cutting board while making compote.

Add onion to skillet (handle will be very hot) and sauté over medium-high heat until softened, 5 to 7 minutes. Add tomatoes and peaches and sauté until just softened, 3 to 4 minutes. Stir in thyme and sugar.

Slice pork and serve with compote. Jasmine rice is a great complement for this dish.

Chicken and Mushroom Risotto with Fresh Tarragon

 

Yes, we survived Hurricane Irene. Having lost power for three days, unloading the refrigerator and freezer, cooking on the grill, playing games by candlelight and showering with cold water, this experience was tolerable. Nothing we would want to be doing on a regular basis, thank you!

Since last weekend, the mornings and evenings have been slightly cool. We have written about comfort food and our love for many different types of risotto. Jeff made it home first the other night and decided to blend a few different risotto recipes with some ingredients that needed to be used up. We had some fresh celery and tarragon from the garden and some dried porcini mushroom that needed to be used.

With a little bit of tweaking and our comfort with mixing and matching our ingredients for risotto, he came up with this chicken and mushroom risotto with fresh tarragon. One of the interesting things he did was use a different type of risotto rice. There are three types of risotto rice: 1. arborio, which we use all the time. 2. carnaroli, which we used in this recipe and 3. vialone nano. These are the best rices for risotto because they absorb liquids better, release more starch and can give the dish a creamier consistency.

We always use arborio which tends to give you a creamier consistency with this rice. The carnaroli is not as creamy, but definitely worked with this dish. The risotto was loaded with chicken and mushrooms and the slight taste of tarragon was a great combination, slightly licorish...so delicious.

It was nice to have some comfort food this week. It made us feel like home again and with eating out and cooking with minimal resources, this was a perfect dish to celebrate electricity and a need for some good old fashioned home cooking!

Ingredients:

1 tablespoon of olive oil

4 tablespoons of butter, separated into 2 tablespoons/2 tablespoons

2 shallots, finely chopped

2 garlic, chopped 

1 stalk of celery, chopped into 1/4 inch pieces

2 cups of carnaroli rice

1 -1/4 cups of white wine

1 - 6 ounce package of dried porcini mushrooms

6-7 cups of chicken broth, placed in a medium sauce pan and heated to a slight simmer

1 - 3 pound roaster chicken (cooked, store bought), loosely chopped or pulled into pieces

1 cup of grated parmesan cheese

2 tablespoons of butter

2 teaspoons of freshly chopped tarragon

salt and pepper to taste

Preparation:

1. Place 7 cups of chicken broth in a medium sauce pan on medium heat. Once the broth is heated, place on a slow simmer.

2. In a large heavy sauce pan, over medium heat, melt 2 tablespoons of butter with the olive oil. Add the scallions, garlic and celery and saute until the onions are soft and translucent, about 10 minutes.

3. Add the rice and dried porcini mushrooms and cook for about 1 minute, allowing the mixture to become incorporated. Add the wine and allow the mixture to boil off.

4. Start adding chicken broth by the ladle full. We normally begin with 2, allowing the mixture to be covered slightly with broth. Stir to mix the broth into the mixture. Reduce the heat to low and continue to add ladle fulls of broth as the mixture becomes less moist and the broth is absorbed.

5. Stir periodically to keep the rice from sticking and mixing the additional chicken broth. This process will take about 15-20 minutes. As you get near the last few ladle fulls of chicken broth, test the rice. You want it to be creamy but still have slight firmness. Add the chicken and tarragon, once incorporated add the last 2 tablespoons of butter and parmesan cheese. Add salt and pepper to taste.

6. Take off the heat. The mixture may get a little sticky, just add a little of the chicken broth. You may have 1/2 to 1 cup left. When I package the remaining risotto for leftovers, I add a little chicken broth to the top to keep it slightly moist and easier to reheat.

Strawberry Summer Salsa with Tequila Lime Chicken

 

Part 2 of our Saturday "Pick Your Own" Strawberries at C.N. Smith Farm.

After picking 10 pounds of strawberries and starting the evening with a Strawberry Limonada, it was time to get serious on adding strawberries to our dinner menu. I decided to work the strawberries in as a condiment to the grilled chicken we would be serving. This past year, we have taken advantage of a few great summer salsas that contain a combination of tasty fruits, peppers, red onions and a flavorful dressings that complement the ingredients.

I found a strawberry summer salsa which they suggested be served with grilled chicken. It comes from a little recipe book called  "The Best 50 Salsas" by Christie and Thomas Katona. We have found some great quick salsa recipes whether combining fruits, vegetables or both!

We are having people over tomorrow and I am already eyeing a peach salsa to use with our Killer Guacamole.

I found an easy Tequila-Lime Marinade, which was to be used on flank steak, butfigured it would be fine for chicken. The marinade came together in 5 minutes and since the tequila was out we might as well use it. I found the recipe on the Food & Wine website as Tequila-Lime Marinated Flank Steak. I've still got my eye on using it the next time we serve steak.

The chicken was delicious and the strawberry salsa was amazing as a dressing. We ended up serving it with white jasmine rice which was perfect. We kept dipping our chicken and rice in the fruity salsa. It was light and perfect for a warm Saturday evening dinner with our fresh, locally picked strawberries and some homegrown mint and cilantro.

This is nice as a side dish for chicken or white fish. Get out there while you can still pick your own strawberries, at least in New England, and enjoy the taste of locally grown produce! 

Strawberry Summer Salsa 

Ingredients:

2 cups of diced strawberries
1/2 cup of chopped red onion
1/2 cup of chopped fresh cilantro
1/2 japeleno chile, finely chopped
1/4 cup of finely chopped fresh mint
2 tablespoons of olive oil
1/4 cup of balsamic vinegar
salt and pepper to taste

Preparation:

Combine all ingredients. Cover and chill.

Tequila Lime Marinade

Ingredients:

3 tablespoons Spanish olive oil
3 tablespoons tequila
2 tablespoons fresh lime juice
2 dashes Tabasco sauce
4 cloves garlic, coarsely chopped
1 small Spanish onion, coarsely chopped
2 pounds of boneless chicken breast, sliced thinly, approximately eight pieces.

Preparation:

In a large bowl or 1 gallon resealable bag, combine the ingredients.
Add the chicken and toss to coat completely with the marinade.
Cover (or seal) and place in the refrigerator for 2 hours or more.

Grill chicken to desired wellness. We usually go 3-4 minutes each side, depending on the heat intensity of the grill.

Serve chicken with salsa on the top or side. White jasmine rice is a great side dish for this meal.

 

Gourmet Magazine - Turkey Cutlets with Cilantro-Almond Sauce

 

About 7 years ago we started clipping recipes. They would come from magazines, newspapers and cookbooks. We would cut them out thinking we could make them...someday. With all those great ideas, we started a recipe box. For a while, we relied on our recipe box for dishes that would eventually become our favorites. Today, before we go grocery shopping we will pick out some recipes and meal plan for the week. With hectic schedules and quite a few mouths to feed, planning means we look forward to dinner.

Having cooked many different recipes over the past 18 months, we find we never make it back to our favorites (or the recipe box). The other day, Jeff and I were saying that we were actually having a tough time trying to figure out what to make. We pulled out the old recipe box for ideas.

Chicken? Fish? Hamburger? Pork chops? What about turkey cutlets? That's something different. Really haven't done any recipes with turkey cutlets. The recipes seemed interesting...why not! And what a refreshing change. I don't think we have had turkey since Thanksgiving. The Turkey Cutlets with Cilantro-Almond Sauce was a Gourmet magazine recipe from July 2006.

The cutlets worked up quickly and cooked on the grill within 6-8 minutes. The combination of ingredients seem crazy but I promise, you will enjoy every delicious bite. With or without the sauce, the cutlets are incredible. As you can see, we served ours with white jasmine rice and a roasted corn bean salsa. Everything worked.

As always, the family was our test audience and everyone loved the meal. They all commented on how nice it was to have something different, especially when chicken is a staple that can be over used. With cook-outs coming this weekend, instead of grilled chicken, try the grilled turkey. It's refreshingly good!

Ingredients:

3 tablespoons of red-wine vinegar
1 large clove of garlic, finely chopped
1/4 teaspoon of dried hot red-pepper flakes
3/4 teaspoon of salt
1/4 cup extra-virgin of olive oil
1/2 cup of sliced almonds, toasted
1/3 cup of chopped fresh cilantro
1/2 teaspoon of ground coriander
1/4 teaspoon of cinnamon
4 (1/4-inch-thick) turkey breast cutlets (about 1 1/4 lb)

Preparation:

Whisk together vinegar, garlic, red-pepper flakes, and 1/4 teaspoon salt until salt is dissolved. Add 3 tablespoons oil in a slow stream, whisking until combined well, then whisk in almonds and cilantro.

Prepare grill for cooking with hot charcoal (high heat for gas).

Whisk together coriander, cinnamon, remaining 1 tablespoon oil, and remaining 1/2 teaspoon salt in a shallow bowl. Turn cutlets to coat in spice mixture. Grill turkey, turning once, until just cooked through, about 4 minutes total. Transfer to a platter.
Spoon almond sauce over turkey.

Cooks' Note: If you aren't able to grill outdoors, turkey can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, until just cooked through, about 6 minutes total.

 

Pasta e Fagioli (Pasta and Bean Soup)

 

After coming home from a week of being away and eating at some great restaurants, in both Richmond, VA and Washington, DC, it was time for a big bowl of comfort food...pasta e fagioli.

As we were making it on Monday afternoon, I was laughing with Jeff about this dish being one we make quite often yet we hadn't blogged about it. Sometimes we cook so much we lose track of which dishes we have highlighted and which have been put aside.

We found this recipe 3 to 4 years ago in Giada DeLaurentiis cookbook, Giada's Family Dinners. This Pasta e Fagioli instantly became a family favorite. It's one of those meals that takes 15-20 minutes to put together and within 30 minutes you have a delicious (and nutritious) meal. We love eating it with a crusty sourdough bread. Nothing better than sopping up the last of the soup with a great piece of bread.

We have made a few adjustments to the recipe, adding more pancetta, mixing up the beans, and changing the pasta. Here are a few hints when making this pasta e fagioli soup...

1. Keep a package of pancetta in your refrigerator. It's easy to make some great recipes when it's readily available.

2. When blending the two cups of bean mixture, make sure you have mostly beans. Once you add the mixture back into the soup, taste to see if it is flavorful. If it tastes watery, blend another 1/2 cup of beans and add to the soup.

3. We used ditalini pasta but you can use elbow macaroni which is what the recipe originally called for.

4. Use fresh herbs and freshly grated Parmesan cheese, it truly does make a difference.

Now, create a favorite for you family! 

Ingredients:

4 sprigs of fresh thyme
1 large sprig of fresh rosemary
1 bay leaf
1 tablespoon of olive oil
1 tablespoon of butter
1 cup of chopped onion
4 ounces of pancetta, chopped
2 cloves of garlic, minced
6 cups of low-sodium chicken broth (or vegetable broth)
1 (15.5-ounce) can of red kidney beans, drained and rinsed
1 (15.5-ounce) can of small red beans, drained and rinsed
3/4 cup of ditalini pasta
Freshly ground black pepper
1/3 cup of freshly grated Parmesan
1 tablespoon of extra-virgin olive oil

Preparation:

Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 5 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the herbs. Puree 2 cups of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the pasta and boil with the lid on until it is tender but still firm to the bite, about 8-10 minutes. Return the puree to the soup in the saucepan and stir well. Season the soup with ground black pepper.

Ladle into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

 

Shellfish and Chicken Paella with Saffron Rice, Chorizo and Green Peas

 

Over the weekend I ask our Facebook Fans, or should I say our "likers", what they were craving. Alison Moriarty, who works with me, said she was looking for a good paella recipe. Jeff and I had been talking about making a paella and this gave us reason to look for and make the request.

After laboring over a few recipes, we decided on Bobby Flay's Shellfish and Chicken Paella with Saffron Rice, Chorizo and Green Peas. It had everything we wanted to see in a paella...chicken, chorizo, and an assortment of seafood. It also called for arborio rice which is similar to Bomba rice, used in traditional Spanish paella.

Paella is definitely a mix of different meats, seafood and vegetables. Depending on your likes and dislikes, I'll leave it up to you on what you would like to add or subtract from this recipe. The recipe calls for lobster and we struggled with whether we wanted to include it, mostly for cost. There are quite a few ingredients in this dish and many comments suggested leaving the lobster out and including scallops. In the end, we did add both the lobster and scallops. We also used boneless chicken thighs rather than the whole chicken parts and they cooked up easily and were delicious in the paella. We did add more shrimp (16 versus 8). In total, for seafood, we had lobster, scallops, mussels, little neck clams (12), shrimp and squid.

We were joined by Brian and Sharon (good friends of ours...think Bitch Bags and Romex Construction - they created our kitchen), along with Jeff's parents and our daughters, Danielle and Kristen. It was a great evening of glasses of wine with an incredible paella. I was able to figure out why there was a lemon aioli added to the dish. As I was tasting the paella before the aioli, it was a little fishy tasting (which I didn't mind). With the aioli mixed in, it separated the flavors and removed that fishy taste. There was a clean taste when you ate the chicken, chorizo and seafood. Each had its own distinct flavor, making the dish absolutely DELICIOUS! Everyone had different reasons for loving the dish. "The chicken was moist and flavorful", "the chorizo was amazing", "the lobster was tender and flavorful", "the rice was delicious" and "I loved the peas in it!".

For all the work necessary for this dish, it was well worth it. Allow yourself a few hours for preparation which may include cooking some of the ingredients ahead of time. It's like every meal, dish or dessert we make...when we have an audience of people enjoying what we serve, it is worth every moment it takes to prepare, cook and deliver the dish.

Thank you, Alison, for making the suggestion. It puts another great recipe into our library of dishes! Enjoy!

Ingredients:

Lemon Aioli:
4 cloves garlic, peeled
1/2 teaspoon kosher salt, plus more for seasoning
*2 egg yolks
1/4 cup fresh lemon juice
1 tablespoon lemon zest
3/4 cup olive oil
Freshly ground white pepper

Paella:
4 plum tomatoes, halved lengthwise
1 tablespoon honey
1/2 cup olive oil, divided
Salt and freshly ground black pepper
10 cups chicken stock, divided
Large pinch saffron
12 littleneck clams, scrubbed
1 (2 1/2-pound) whole chicken, cut in 8 pieces or 4 legs and 4 thighs (dark meat)
1/2 pound chorizo, cut into 1/2-inch thick slices
1/4 large onion, chopped
3 garlic cloves, finely chopped
2 cups Arborio (paella) rice
12 mussels, debearded and scrubbed
8 large shrimp, peeled and deveined, with tail on (we used 16 shrimp)
1/2 pound of scallops 
4 baby squid, cleaned and sliced into rings, tentacles reserved
1 cup fresh or frozen peas
2 cooked lobsters (1 1/2 pounds each), tails in the shell, split lengthwise, claw meat in the shell or out, as desired
Freshly chopped flat-leaf parsley leaves, for garnish
1/2 cup Lemon Aioli (we used all of it)

Preparation:

For the aioli:

Place the garlic, 1/2 teaspoon salt, egg yolks, lemon juice and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper, to taste. Refrigerate until ready to use.

For the paella:

Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey, 2 tablespoons of the olive oil, and salt and pepper, and roast until soft. Set aside.

Bring the chicken stock to a simmer in a medium saucepan and add a large pinch of saffron. Put about 1/2 cup of the stock in another saucepan, add the clams, and bring to a simmer. Cover and cook just until the clams open; remove the clams from the liquid and set aside, reserving the liquid.

Heat 3 tablespoons of the olive oil in a very large skillet or paella pan over medium-high heat. Season the chicken pieces with salt and pepper and add to the heated pan. Cook until browned on all sides. Remove the chicken pieces to a plate. Add the chorizo, onion and garlic and saute until chorizo has browned and the onions are translucent.

Add the rice, about 7 1/2 cups of the chicken stock, the reserved clam liquid, and any juices from the chicken and bring to a simmer. Nestle the chicken in the rice and let cook, uncovered, until the rice is quite al dente, about 15 minutes. Adjust the heat as necessary to maintain a gentle simmer-the rice on the bottom of the pan should form a dark brown crispy crust by the end of the cooking time. If the stock is disappearing too quickly, just add a bit more of the remaining 2 cups.

Add the mussels, shrimp, scallop, squid, and peas. Cook until the shrimp are pink and the mussels open. Add the lobster, clams and roasted tomatoes and heat briefly. At this point, you should still be able to see liquid bubbling gently; it will settle when you turn off the heat. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste.

Hachis Parmentier - It's like Shepard's Pie, but better!

 
Things have been slow at the White-Sankey residence. About two weeks ago, we tried to put together a tomato sauce with homemade raviolis which was a disaster. Jeff and I worked the pasta dough for about two hours and it turned into a frustrating event. With all the recipes we have made in the past 18 months, there has to be a burn out point for trying new dishes. Since then, we hadn't taken on any new cooking projects. We had been enjoying some of our favorites and even cooked a corn beef and cabbage dinner on St. Patrick's Day.

This weekend we came back to life! We made an incredible paella last night (by request from my girlfriend, Alison...which we will feature tomorrow night) and tonight we made Hachis Parmentier, the French version of a traditional shepard's pie. It was featured in the Boston Globe's Magazine as being "better" than shepard's pie. By all accounts, they were right!

This dish is similar to a shepard's pie, but without the vegetables. The beef is seasoned with a bay leaf, thyme and tomato paste. The potatoes are mixed with Parmesan cheese and topped with gruyere cheese. The gruyere turned golden brown and left a crunchy covering over the potatoes. It was incredibly DELICIOUS!

I love when we can make one dish casseroles that are fairly easy and our family loves. With 6 people in attendance and quite a few leftovers, we will once again start the week with people fighting for savory lunches...which is always a good thing. If your palette has moved beyond the traditional shepard's pie, try Hachis Parmentier. It will bring a new twist to an old favorite and your audience fighting for leftovers!

Ingredients

1½ tablespoons of olive oil
1 large onion, chopped
1 bay leaf
Salt and pepper
2¼ pounds of lean ground beef
3 cloves of garlic, minced
2 teaspoons of minced fresh thyme
¼ cup of tomato paste
3 tablespoons of flour
1½ cups of low-sodium chicken broth
¼ cup of chopped fresh parsley
6 to 8 medium-large russet potatoes (about 3 pounds), peeled and cut into 1-inch chunks, rinsed in 2 changes of water
3 tablespoons of butter, melted
2/3 cup of milk or half-and-half
1/3 cup of finely grated Parmesan
2 eggs, beaten
3/4 cup of coarsely grated gruyere, about 3 ounces

Preparation

In a very large skillet over medium-high heat, heat the oil until shimmering. Add the onion, bay leaf, and 1/2 teaspoon salt, and cook, stirring frequently, until onion softens, about 4 minutes. Add the meat and cook until no longer pink, about 10 minutes; spoon off fat, if desired. Add the garlic, thyme, and tomato paste, and cook, stirring constantly, until fragrant, about 1 minute. Adjust the heat to medium, add the flour, and cook, stirring constantly, for 1½ minutes. Add the broth and 3/4 teaspoon salt, adjust the heat to high, and bring to a simmer, using a wooden spoon to scrape bottom of skillet to loosen and dissolve the fond, about 1 minute. Adjust the heat to medium-low and cook, stirring and scraping occasionally, until thickened but still saucy, about 15 minutes. Set skillet aside off heat to cool slightly; remove bay leaf, add most of the parsley, and stir to mix. Taste and adjust seasoning with salt, if necessary, and pepper to taste. Scrape the meat mixture into a broiler-safe 2-quart casserole dish, spread evenly, and set aside.

Meanwhile, place the potatoes in a steaming basket. Fill a large pot with enough water to reach just to the bottom of the basket and bring to a boil over high heat. Set the basket in the pot, reduce the heat to medium-high, and steam the potatoes until very tender, about 20 minutes. Remove the basket and pour the water out of the pot.

Set a potato ricer over the pot and rice the potatoes into it. Add the melted butter and stir into the potatoes. Add the milk or half-and-half, 1½ teaspoons salt, pepper to taste, and the Parmesan, and stir into the potatoes to incorporate (you should have about 6 cups). Taste the potatoes and adjust the seasoning with salt and pepper, if necessary. Set aside to cool for about 15 minutes, then add the eggs and stir to incorporate.

Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees. Spread the potatoes evenly over the meat filling, making sure they reach the edges of the dish, and sprinkle with the gruyere.

 
Placing scoops of warm potatoes on beef mixture.

Place the dish on a baking sheet and bake until the filling is heated through and the potatoes are puffed slightly, about 20 minutes. Turn on the broiler and broil until top is golden brown, about 7 minutes. Sprinkle with remaining parsley and serve. This recipe feeds 8.

 

 

Sid Wainer's Quinoa and Salsa Salad

 

A few weeks ago we took a ride to New Bedford to visit Sid Wainer & Son. It is a gourmet food store with a test kitchen. When you arrive, you have the opportunity to taste many different prepared foods using the ingredients which are sold at the store. Not only do they have the ingredients, but they have a produce section with every imaginable fruit and vegetable, a multiple offering cheese section as well as meats and fresh bread.

We like to purchase their gourmet sausages because of their wide selection, maple wood bacon, quinoa, arborio rice, mini-yukon fingerling potatoes, hazelnut chocolate...I could go on and on. The best part of going is when I need a gourmet ingredient, I know I can find it there. I also get to try different types of dishes and they give you a recipe card so you can make it at home.

This quinoa and salsa dish was adapted from Sid Wainer's. We added black beans to the mix because of the Mexican flare. If you like heat with these types of ingredients, I would recommend 1/2 to 1 jalapeno, chopped finely.

This is a great hot or cold side dish for any meal. We happened to be making fish that night and it was perfect because it was bursting with flavor. The sweet peppers, corn, beans and the hint of salsa made for a perfect combination. And just think, quinoa is good for you, add fresh vegetables and herbs, a little bit of olive oil...perfect!

This made about 10-12 side dish servings. After we fed eight for dinner that night, people fought over who would be taking the quinoa for lunch the next day. If you like quinoa, we have another recipe, Quinoa, Mango and Black Bean Salad, and it is equally as good.

Ingredients:

2 cups of quinoa
4 cups of chicken broth
1/4 cup extra virgin olive oil
1 cup of fresh salsa
1 large green pepper, seeded and diced
1 large red pepper, seeded and diced
1 large carrot, peeled and diced
1/3 cup of chopped cilantro
1/3 cup of chopped chives
1/3 cup of chopped parsley
1 cup of white shoe peg corn (cooked)
1 (15 ounce) can of black beans
salt and black pepper

Preparation:

Cook quinoa according to directions. Instead of water, use chicken or vegetable broth. You will get 4 cups of cooked quinoa. In a large bowl, add quinoa, vegetables, beans, and herbs. Toss with the salsa and oil. Add salt and pepper to taste.

Bon Appetit's Moroccan-Spiced Pastitsio with Lamb and Feta

 
Moroccan-Spiced Pastitsio with Lamb and Feta - DELICIOUS!

 

Last weekend, we entertained another round of "guinea pig" dinner. Guinea pig dinner was created a few years ago when we would have friends for dinner to try out new and different recipes. Many times our friends would arrive not knowing what would be served outside of, "we are cooking Italian" or " it's a seafood night." Thank goodness we have good friends who trust us and have enjoyed 90% of what we have served. I would say 100% but we have had a few culinary disasters.

The March 2011 edition of Bon Appetit magazine arrived a few weeks ago and had some great pasta recipes. We came across the Moroccan-Spiced Pastitsio and Lamb and Feta and thought this could be a nice twist on a lasagna recipe. The intriguing part to this recipe was the spice called ras-el-hanout. As I researched the multi-cultural spice, I realized it was a mixture of many spices. Look at some of the ingredients found in ras-el-hanout: ground cumin, ground ginger, turmeric, salt, sugar, ground black pepper, cinnamon, ground coriander, cayenne, ground allspice, ground fennel and ground cloves. I looked up a few supermarkets and found we could purchase it at Wholefoods Market. The decision was made, we would have a "Greek Night".

Normally, we like to cook every portion of the evening's meal from appetizer to dessert. We had a busy Saturday and decided we would make some portions of the meal and purchase the rest. We chose:

Appetizers: Lemon Hummus and Tabouli Salad with Baked Pita Chips (store bought)

Dinner: Moroccan-Spiced Pastitsio with a Greek Salad (Friends Food Family kitchen)

Dessert: Chocolate Fudge Cake (from White's Cafe and Pastry Shop in Brockton- YUM!)

We went to Wholefoods and found the ras-el-hanout and all the other ingredients we needed for the evening. When we got home, I couldn't wait to smell the spice and I will say, it was amazing. I love the smell of cinnamon and allspice and it was just heavenly. Everyone who came in that night had to smell the ras-el-hanout. It was the topic of conversation for dinner, it really made the meal.

The Moroccan-Spiced Pastitsio with Lamb and Feta was SOOO good. The dish was complex with flavor as there was lamb and mint, cinnamon and feta. It was a delicious comfort food that was so much more. This was a dinner that when you looked around the room, not one plate had food left and people returned for seconds. Everyone loved it. Different made the difference.

Sometimes when you make food that is far out of our comfort zone, in ingredients and taste, it becomes an instant success, leaving you to crave more. The next time you are serving a group of 8-10, take the opportunity to "wow" your friends and family with something completely different.

Ingredients
2 tablespoons of olive oil
1 1/4 cups of chopped red onion
2 large garlic cloves, chopped
1 pound of ground lamb
1 28-ounce can of diced tomatoes in juice
2 tablespoons of dried mint (we had fresh and used about 5 tablespoons)
1 1/2 tablespoons of ras-el-hanout
1 tablespoon of tomato paste
3 teaspoons of ground cumin, divided
1 teaspoon of ground cinnamon
3 cups of whole milk, divided
8 tablespoons (1 stick) of unsalted butter, divided
6 tablespoons of all purpose flour
3 large eggs, separated
6 ounces of feta cheese, crumbled
1 pound of penne rigate
1/2 cup of freshly grated Parmesan cheese, divided

Ingredient info:
Look for ras-el-hanout at specialty foods stores (we found it at Wholefoods Market) or order it online at adrianascaravan.com.

Preparation:
Heat oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion softens, about 5 minutes. Add lamb; cook until brown, breaking into small pieces, about 8 minutes. Stir in tomatoes with juice, mint, ras-el-hanout, tomato paste, 21/2 teaspoons cumin, and cinnamon. Bring to boil. Reduce heat to medium-low. Simmer until lamb mixture is thick, stirring often, 15 to 18 minutes. Season with salt and pepper.

Meanwhile, bring 2 cups milk to simmer in medium saucepan. Remove from heat; cover to keep warm. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Reduce heat to medium-low; cook until roux is pale golden, whisking often, 3 to 4 minutes. Gradually add warm milk to roux, whisking until sauce is smooth. Whisk 1 cup milk and 3 egg yolks in medium bowl; whisk into sauce. Whisk in feta and 1/2 teaspoon cumin. Bring sauce to boil, whisking often. Reduce heat to medium-low; simmer until slightly thickened, mashing with potato masher to break up cheese, about 5 minutes. Season sauce with salt and pepper.

DO AHEAD Can be made 1 day ahead. Cover; chill. Rewarm over low heat, whisking often, before using.

Preheat oven to 400°F. Butter deep 14-cup baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; return to same pot. Mix 2 tablespoons butter into pasta. Add egg whites and 1/4 cup Parmesan; stir to blend. Spread 4 cups pasta in dish. Spread lamb mixture over. Top with remaining pasta. Spoon sauce over; sprinkle with 1/4 cup Parmesan. Place dish on rimmed baking sheet. Bake pastitsio until heated through, about 40 minutes.

This dish will serve 8-10 people.

Tasting Table's Braised Chicken with Apricots, Olives and Herbed Couscous

 

Recipe adapted from Michael's Genuine Food: Down-to-Earth Cooking for People Who Love to Eat, owner of Michael's Genuine.

HAPPY 200 TO US!

Since November 2009, we have been blogging as Friends Food Family. Today is our 200th blog post which is a huge milestone for us. Can you imagine? We have made 200 different recipes over the past 16 months. Our family doesn't usually get to taste the same dish twice...well sometimes. But really, I don't think anyone is complaining.

What I love about our 200th recipe is that we are trying to step out of our comfort zone. Since Christmas, we have been trying some French recipes and the next two blogs will have recipes with a Middle Eastern flair. (Cinnamon, mint, cilantro; it sounds like an odd combination but trust me, it's really delicious.) We have also been making different breads with yeast and learning how to make pie crust from scratch.

Jeff and I both receive recipes from the Tasting Table. They arrive daily and give us ideas for dinner especially when there is chicken or beef in the refrigerator and we are not sure what we are making for dinner. He received this Braised Chicken with Apricots, Olives and Herbed Couscous recipe and figured we had everything at home but the fresh mint and cilantro. A quick trip to the grocery store on the way home and we were ready to go. This was going to be something totally different.

As Jeff started dinner, the more ingredients he incorporated the better the house smelled. Even though I'm not a green olive fan, I couldn't wait to try this dish. The worse part was having to wait an hour for the chicken to bake.

The meal was delicious. The chicken thighs were tender and the sauce was sweet with a hint of sour. The couscous was incredible with the mint, scallions and cilantro. It complemented the chicken dish nicely. Even my fussiest eaters returned for seconds.

It's funny with all the meals we have cooked, everyone has learned to taste a little of everything...to the amazement of actually enjoying something new.

When was the last time you stepped out of your comfort zone and tried something new? The results can be very rewarding.

Ingredients:

¼ cup of canola oil
½ cup of all-purpose flour
4 pounds bone-in, skin-on chicken thighs (about 12)
Kosher salt and freshly ground pepper
2 carrots, peeled and cut into ½-inch pieces
1 medium white onion, roughly chopped
3 celery stalks, roughly chopped
1½ cups of pitted green olives
1 cup of dried apricots
1 teaspoon of ground cinnamon
3 cups of chicken stock, preferably homemade
1 cup of fresh orange juice
1 cup of couscous
6 scallions, white and light-green parts only, thinly sliced
1 cup of fresh cilantro leaves, coarsely chopped
2 tablespoons of coarsely chopped mint leaves
3 tablespoons of unsalted butter

Preparation:

Preheat the oven to 375° and arrange a rack in the center.

In a Dutch oven or large ovenproof pot, warm the oil over high heat. Spread the flour on a large, shallow plate. Season the chicken liberally with salt and pepper. Dredge the chicken lightly in the flour, tapping off the excess. Working in batches, sear the chicken until browned all over, about 4 minutes per side. Transfer to a platter and repeat with the remaining chicken.

Add the carrots, onion and celery to the drippings in the pot. Cook, stirring frequently, until the vegetables are softened and slightly browned, about 5 minutes. Add 2 teaspoons of salt, 1 of teaspoon pepper and the olives, apricots, cinnamon and stock. Add the chicken and arrange so the thighs are covered with liquid. Pour any drippings on the platter into the pot. Bring to a boil, then
cover and bake for 1 hour or until the chicken is fork tender.

In a small saucepan, bring the orange juice, ½ cup of water and 1 tablespoon of salt to a boil. Remove from the heat, stir in the couscous and cover. Let stand until the couscous is soft, about 10 minutes. Meanwhile, in a bowl, combine the scallions with the cilantro and mint.

Remove the chicken from the oven and stir in the butter until melted. Transfer the couscous to a serving bowl and fluff with a fork. Fold in half the scallion mixture. Sprinkle the remaining scallion mixture over the braised chicken and serve immediately. Serves 6.

Spinach and Bacon Quiche from "around my french table"

 

 

Jeff and I are still having fun making recipes with Dorie Greenspan's Cookbook, "around my french table". French cooking is really interesting as I always thought it was a very rich cuisine.

About a week ago, we decided to have a light dinner of orange-scented lentil soup with the spinach and bacon quiche. We both love lentil soup and the intriguing ingredients of orange peel, fresh ginger, coriander and cloves, made it hard not to want to try. (I'll be highlighting that recipe in the future.) We chose the spinach and bacon quiche to complement the soup because it didn't look like the traditional 3-4 inch thick quiche. It was more like a tart and there were only 2 eggs and 2/3 a cup of heavy cream for the custard base.

The quiche calls for a homemade crust (not something I am great at) and I will give you a few helpful tips. Make sure you knead the crust until it is smooth before you form it into a disk. We didn't knead ours enough and the crust became cracked around the edges. As we rolled it out, the cracks would spread. The more we rolled it, the cracks became tears. In the end, we patched the crust together, but it was a bit frustrating.

The filling was quick to put together and within a half hour we were seated and enjoying lentil soup and wedges of spinach and bacon quiche. As much as the crust was a challenge it was light and buttery. The quiche was much better than a traditional quiche. It was light and the custard didn't overpower the spinach and bacon. You tasted each ingredient.

Don't think that this is only a meal for dinner, you could eat this for breakfast or lunch. Buttery crust, spinach and bacon, a few eggs and it's not overly-filling. As I mentioned with the Chicken Pot Pie recipe, if you are not one to tackle a pie crust, use a a ready-made crust. It will at least give you a chance to try this deliciously, light recipe. 

Ingredients:

1- 9 to 9 1/2 inch tart shell, made from tart dough (see recipe below) partially baked and cooled
10 ounces of ready-to-use baby spinach (or about 1 1/4 pounds regular spinach, trimmed and washed)
4 strips of bacon
1 small onion, finely chopped
1 large garlic clove, finely chopped
salt and pepper for taste
2 large eggs
2/3 cup of heavy cream
1/4 cup of freshly grated Parmesan

Preparation:

Center a rack in the oven and pre-heat the oven to 400 degrees F. Put the tart shell on a baking sheet lined with a silicone baking mat or parchment paper after partially cooking the crust (see directions below).

To cook the spinach, fit a steamer basket into a large pot. Pour in enough water to come almost up to the steamer. Cover and bring to a boil. Add the spinach, cover, and steam just until soft and thoroughly wilted, about 4 minutes. remove the spinach, drain and run under to cool it and set the color (it will be deep green). 

When the spinach is cool enough not to burn your hands, squeeze it between your palms and get out as much moisture as you can; do this in batches, so you can squeeze harder. Put the clumps on a cutting board and coarsely chop or thinly slice the spinach.

Put the bacon in a skillet, place the skillet over medium heat and cook, turning occasionally, until the bacon is crisp on both sides. Transfer the bacon to a plate lined with paper towels to drain, and pat it dry (set the pan aside). Cut the bacon crosswise into thin strips.

Drain off all but one tablespoon of fat from the skillet, return the skillet to medium heat, and toss in the onion and garlic. Season with salt and pepper and cook until soft but not at all colored, about 5 minutes; remove from the heat.

Add the bacon and spinach bits to the pan, toss to blend and add a little more salt and a few generous grindings of pepper.

Turn the spinach bacon mixture into the crust, spreading it as evenly as possible. Whisk the eggs and cream together until well blended and pour into the tart shell, giving the custard a minute to seep around the spinach and settle in. Sprinkle the top of the quiche with the Parmesan cheese.

Carefully slide the baking sheet into the oven and bake for 30 to 40 minutes or until the filling is uniformly puffed (wait for the center to puff), browned and set. Transfer the quiche to a colling rack, remove the sides of the pan and allow it to cool and gather itself for at least 5 minutes or so before serving.

Crust
1 1/4 cups of all-purpose flour
1 teaspoon of sugar
1/2 teaspoon of salt
6 tablespoons of very cold unsalted butter, cut into bits (3/4 stick)
1 large egg
1 teaspoon of ice water

FOOD PROCESSOR METHOD: Put the flour, sugar, and salt in the processor and whir a few times, until the butter is coarsely mixed into the flour. Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one (Don't overdo it - the dough shouldn't form a ball or ride on the blade) You'll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it lightly), and flatten it into a disk.

HAND METHOD: Put the flour, sugar, and salt in a large bowl. Drop in the bits of butter and, using your hands or a pastry blender, work the butter into the flour until it is evenly distributed. You'll have large and small butter bits, and that's fine - uniformity isn't a virtue here. Beat the egg and water together, drizzle over the dough, and, using your fingertips, mix and knead the dough until it comes together. Turn it out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it some more), and flatten it into a disk.

Chill at least 3 hours or up to 5 days. When you're ready to bake the tart shell, butter a 9 - 91/2inch fluted tart pan with a removable bottom (butter it even if it's nonstick).

To roll out the dough: Roll out the dough between sheets of wax paper or plastic wrap or in a lightly floured rolling cover; or you can roll it out on a lightly floured work surface. If you're working between sheets of paper or plastic wrap, lift it often so that it doesn't roll into the dough, and turn the dough over frequently. If you're just rolling on the counter, make sure to lift and turn the dough and reflour the counter often. The rolled-out dough should be about 1/4 inch thick and at least 12 inches in diameter.

Transfer the dough to the tart pan, easing it into the pan without stretching it. (What you stretch now will shrink in the oven later.) If you'd like to reinforce the sides of the crust, you can fold some of the excess dough over, so that you have a double thickness around the sides. Using the back of a table knife, trim the dough even with the top of the pan. Prick the base of the crust in several places with a fork.

Chill - freeze - the dough for at least 1 hour before baking.
 
Center a rack in the oven and preheat the oven to 400°F Press a piece of buttered foil (or use nonstick foil) against the crust's surface. If you'd like, you can fill the covered crust with rice or dried beans (which will be inedible after this but can be used for baking for months to come) to keep the dough flat, but this isn't really necessary if the crust is well chilled. Line a baking sheet with a silicone baking mat or parchment paper and put the tart pan on the sheet.

TO PARTIALLY BAKE THE CRUST: Bake for 20 minutes, then very carefully remove the foil (with the rice or beans). Return the crust to the oven and bake for another 3 - 5 minutes, or until it is lightly golden. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.

TO FULLY BAKE THE CRUST: Bake for an additional 10 minutes, or until it is an even golden brown. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.

 

Thomas Keller's Chicken Pot Pie

 

 

Last weekend, we spent most of Sunday preparing meals for the rest of the week. We had a turkey dinner in mind as well as using up the last of a roaster chicken we had cooked earlier that week. As we looked through books to figure out what we would make, Jeff pulled out Thomas Keller's "ad hoc at home". This is a great cookbook with delicious recipes, stories and instruction. He came across a chicken pot pie and that was as far as he needed to go. I love chicken pot pie! And so do my kids.

I used to buy Willow Tree Pies...which are delicious, but I like chicken pot pies with potatoes, onions, carrots, celery and peas. I want a meal when I have a piece of pie, not have to make the side dishes. If you do find a chicken pot pie with vegetables, I find there isn't much meat.

As I read the recipe it seemed a bit more intensive than I thought, especially since we had to make our own pie crust. As much as I don't mind making a crust, I can be lazy when it comes to pastry dough. Why can't I just use Pillsbury Ready-Made Pie Crust? It's really pretty good. Thinking I needed to take this pie crust on, I rolled up my sleeves, took out the flour and started making dough.

It really wasn't that hard and before I knew it, I had two disks of dough in the refrigerator chilling as we finished the filling for the pie. The dough chilled for an hour, I rolled it out with ease and before I knew it, the crusts were rolled the filling was in place, we covered the pie and folded the edges. Two holes for the steam and a brushing of a beaten egg across the top and we were ready to go.

As you can tell, it came out perfect (both inside and out). What I loved was the fact that the chicken pot pie wasn't swimming in sauce. As you ate the pie, you tasted the chicken, the potatoes, the onions, the carrots...and the crust was flaky, buttery...delicious. As you can tell the first sitting ate half the pie and the second sitting almost finished it. As we saved the leftovers, bickering had started as different people claimed a piece for the following days lunch.

If you have the time, consider making the crust, the time spent is well worth it. If you don't have time, purchase a ready made crust see how good this chicken pot pie is. The taste and the time spent to make the recipe are well worth it!

Ingredients:
Pie Crust
2 1/4 cups all-purpose flour
1 1/4 teaspoon kosher salt
2 1/2 sticks of butter, cut into 1/2 inch pieces and chilled
About 5 tablespoons of ice water

Preparation:
Combine the flour and salt in a large bowl. Then add the butter and toss to coat with flour. With your hands or a pastry blender, work the butter into the flour, tossing and incorporating any pieces of butter that have settled at the bottom of the bowl, until the butter pieces are no larger than a pea. Drizzle 1/4 cup (4 tablespoons) of ice water over the top and, using a fork, mix the dough until it holds together when pinched: add the remaining tablespoon of water if the dough is very dry. Knead the dough until it is completely smooth and the butter is incorporated. (I used all 5 tablespoons)

Divide the dough in half, with one piece slightly larger than the other (the larger crust will be the bottom piece). Shape each half in a 1 inch thick disk. Wrap tightly with plastic wrap, and refrigerate for atleast one hour, or up to a day. (if the dough does not rest, it will shrink as it bakes.)

If the dough is too hard to roll, let it rest at room temperature for a few minutes or pound it a few times with a rolling pin. Lightly flour the work surface and rolling pin. Lightly dust the top of the large disk with flour and roll it out to a 13 to 14 inch round about 1/8 inch thick: roll outward from the center, rotating the dough frequently and adding a little flour to the work surfaceor dough as needed to prevent sticking. Fold the dough in half and transfer to a 9 to 10 inch pie plate, gently easing the dough into the corners and up the sides.

Roll out the second piece of dough in the same manner, to a 12 inch round, about 1/8 inch thick. Place on parchment-lined baking sheet. Refrigerate both doughs for 15 minutes.

Makes one 9 to 10 inch double crust pie.

Chicken Pie Filling:
1 cup of 1/2-inch pieces red-skinned potatoes
1 1/4 cups of 1/2-inch pieces carrots (cut on the diagonal)
12 white pearl onions
3 bay leaves
3 thyme sprigs
24 black peppercorns
1 1/4 cups of 1/2-inch pieces of celery (cut on the diagonal)
2 cups of shredded cooked chicken

Bechamel Sauce:
3 tablespoons of unsalted butter
3 tablespoons of all-purpose flour
3 cups of whole milk
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon finely chopped thyme
Pinch of cayenne

1 egg, beaten

Preparation:
Roll out the dough, place one piece in a 9 or 10 inch pie plate and the second on a baking sheet, and refrigerate.

Put the potatoes, carrots, and onions in separate small saucepans with water to cover and add 1 bay leaf, 1 thyme sprig, and 8 peppercorns to each pan.
Bring to a simmer over medium-high heat and simmer until just tender, 8 to 10 minutes.

Drain the vegetables, discard the bay, thyme, and peppercorns, and spread on a baking sheet. Cut the onions in half.

Bring a large pot of salted water to a boil. Fill a medium bowl with ice water. Blanch the celery until just crisp-tender, 1 to 1 1/2 minutes.
Drain, transfer to the ice bath, and chill just until cold. Drain and add to the baking sheet with the other vegetables.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 to 3 minutes; adjust the heat as needed so that the mixture does not brown. Whisk in the milk, lower the heat to keep the bechamel at a gentle simmer, and cook, whisking often, until the sauce has thickened and reduced to about 2 cups, 30 to 40 minutes; move the whisk over the bottom and into the corners of the pan to be sure the bechamel doesn't burn.

Position the oven racks in the lower third and center of the oven and preheat the oven to 375 degrees F.

Strain the bechamel through a fine-mesh conical strainer into a spouted measuring cup. Season with salt, pepper, parsley, thyme, and cayenne.

Remove both doughs from the refrigerator.

Scatter the vegetables and chicken into the pie shell. Pour the bechamel over them. At this point, if the top crust is too hard to shape, let it rest at room temperature for a few minutes. Moisten the rim of pie shell with some of the beaten egg. Cover the filling with the top crust and press the edges of the dough together to seal. Trim away the excess dough that overhangs the rim. Brush the top crust with the egg. Cut a small vent in the center of the dough with a small cutter or the tip of a paring knife to allow steam to escape.

Bake on the lower oven rack until the crust is a rich golden brown, 50 minutes to 1 hour. If necessary, move the pie to the center rack during the last 10 minutes of baking to brown the crust. Transfer to a cooling rack and let rest for 10 minutes.

Cut the pot pie into 6 wedges and serve warm.

 

Dorie Greenspan's Scallops with Caramel-Orange Sauce

 

I have a confession to make...we own 100 cookbooks. At least in the quick count of one of our cabinets. Our newest addition arrived last week "around my french table" by Dorie Greenspan. Jeff loves to read some of the reviews on Amazon and said this one was phenominal. He especially liked it because it had some really great French recipes, not a style of cooking we normally use. We spent most of last week thumbing through the cookbook, marking off our favorite recipes. Both of us decided that since we hadn't had scallops in quite a while the Scallops with Caramel-Orange Sauce would be our first recipe.

The recipe was simple with a few ingredients and the process to get everything prepared took about 20 minutes. You could serve this dish as a meal as well as an appetizer. We enjoyed the scallops with couscous and broccoli. And I'll have to admit, after eating the scallops, I was running my broccoli and couscous through the remainder of the sauce.

The sauce was sweet but not overpowering, just delicious...incredible...amazing. I love this style of sauce with seafood. It never takes away from the wonderful taste of the scallops.

The best description of this recipe : quick, easy, sweet and delicious. This is a keeper!

Ingredients:

2 tablespoons of white sugar
1/2 cup of dry white wine
Juice of 1 large orange - generous 1/3 cup (we used a blood red orange)
1 pound of sea scallops (we used dry scallops)
1/2 to 1 tablespoon of olive oil
Salt and freshly ground white pepper, for taste
1 tablespoon cold butter, cut into 3 pieces

Candied Orange Zest (recipe below)

Preparation:

Sprinkle the sugar into a small sauce pan. Place the pan over medium-high heat and warm the sugar until it starts to melt and color. As soon as you see it turn brown, begin to gently swirl the pan. When the sugar has turned a deep caramel color (you can put  a drop of sugar on a white plate to test the color), about 3 minutes, stand back and add the white wine and orange juice. It may bubble and spatter, so watch out. Turn the heat up to high, stir with a wooden spoon, and boil the sauce until it is reduced by half — you should have about 1/3 cup. Pull the pan from the heat and set it aside. (You can make the sauce up to 2 days ahead and keep it covered in the refrigerator.)

Pat the scallops dry between two paper towels. Slice or pull off the little muscle attached to the sides of the scallops. Have a warm serving platter and a small strainer at the ready.

Put the sauce pan with the caramel sauce over very low heat so that it can warm while you cook the scallops.

Put a heavy-bottomed skillet over high heat. When the pan is hot, pour in 1 1/2 teaspoons olive oil and swirl to coat the bottom. Add the scallops, season them with salt and pepper, add a little more oil if needed, and cook for another 1 to 2 minutes, or until the scallops are firm on the outside and just barely opaque in the center — nick one to test. Transfer the scallops to the serving platter.

Check that the caramel sauce is hot — give it more heat if necessary. Pull the pan from the heat and toss in the butter, bit by bit, swirling the pan until the butter is melted and the sauce is glistening. Season the sauce with salt and pepper, then pour through the strainer into a sauce boat or pitcher. Drizzle some of the sauce over the scallops and pass the rest at the table.

Before you squeeze the juice from the orange, cut off the zest using a zester, a vegetable peel or a knife, avoiding the cottony, white pith. Bring a small sauce pan of water to a boil, toss in the zest and boil for one minute, then drain in a strainer and rinse under cold water. Put 3/4 cup of water and 1/2 cup of white sugar in the pan and cook, stirring until dissolved and the syrup is boiling. Add the zest, reduce the heat to as low as possible and cook for 15-20 minutes, or until the zest is soft. At serving time, remove the zest with chopsticks or a slotted spoon and strew it over the caramel-sauced scallops.

Looking for a Hearty Beef Stew Recipe with Red Wine and Vegetables?

 

Once the holidays have passed and things aren't as CRAZY, Jeff and I love to spend Sundays making stews and dishes we can use during the rest of the week. When the ability to make a quick meal is difficult, coming home and re-heating a hearty meal is stress-less.

Last year, we found a Cabernet Beef Stew from Harmony Cellars, which was delicious. We have decided that this year we are trying to adapt more recipes and put our spin on the dish. After having lookedup numerous beef stew recipes we decided to use this as a base and add additional vegetables, herbs, pancetta and beef stock. It will take you about an hour for prep and stove top cooking before you place the stew in the oven to finish. It's well worth the hour because the rest of the time you can enjoyed entertaining or just relaxing.

We enjoyed the beef stew with crusty sourdough bread which was amazing. The broth has big favor with the wine and the beef broth, adding the pancetta definitely kicked up the meaty flavor. The vegetable were just right and the parsnips were delicious. We fed seven people that night and proceeded to send a few servings to Jeff's dad as well as supplement numerous lunches during the week. The response from those who took it for lunch, "It tastes even better re-heated." More time to let the flavors come together.

With the first weekend of football play-offs beginning, this is a great meal to serve, especially if everyone is snacking on chips, salsa and chicken wings during the day. Great for a football party or larger gathering. Hearty and delicious, it's a guaranteed crowd pleaser!

Ingredients:

4 tablespoons of olive oil

4 cloves of garlic

4 medium sized onions, sliced into 1/4 inch strips

3 pounds of baby yukon potatoes cut in quarters

5 stalks of celery sliced into 1/2 inch pieces

5 carrots sliced into 1/2 inch pieces ( or use about 20 small carrots)

4-5 parsnips sliced into 1/2 inch pieces

8 ounces of whole, baby bella mushrooms cut into quarters

4 ounces of chopped pancetta

2 cups of red wine (we use

6-7 cups of beef broth

4 pounds of stew beef cut into 2 inch cubes, dredge in flour (with salt and pepper)

3 bay leaves

2 teaspoons of dry marjoram

2 teaspoons of dry thyme

1 teaspoon of dry tarragon

1 teaspoon of dry rosemary

3-4 tablespoons of fresh basil

4 tablespoons of corn starch

1-2 cups of addition beef stock

salt and pepper, to taste

 

Preparation:

Pre-heat the oven to 350 degrees.

Heat a large dutch oven (12+ cups) on medium high. Once the pot is hot, add 2 tablespoons of olive oil. Place beef (in small batches) into the pot and brown on each side. Don't over cook, they should be browned on the outside, still raw on the inside. Remove and place in a bowl. It will take about 4-5 minutes. I worked this in 4 small batches. Add the second 2 tablespoons of oil after the second batch.

Once all the beef has been browned, add the pancetta to the pot with the onions and garlic. Cook until the pancetta begins to brown and the onions are translucent. Add the beef back to the pan and add one cup of red wine. Scrap all the brown residue from the bottom of the pot. Allow it to come to a boil and then add the second cup of wine. Add the 6 cups of beef broth and then add all the vegetables (carrots, celery, potatoes, parsnips, and mushrooms). Once everything is incorporated, add the herbs and bay leaves (basil, tarragon, marjoram, thyme, rosemary).

Most of the ingredients should be submerged in the broth. If not, add another cup of broth to the pot. Cover with a lid and place in the oven. The stew will cook for about 2 to 2 1/2 hours. The stew is finished when the carrots have a slight bite and the beef is soft.

Move the pot from the oven to the stove and heat the pot on medium. Mix 2 tablespoons of cornstarch with 1/2 to 1 cup of beef broth. Add this to the stew to increase the thickness of the broth. Allow the mixture to boil slightly. If the stew is still runny, add the other 2 tablespoons of cornstarch and broth.

Once you have the stew consistency you like, add salt and pepper to taste. This recipe will feed 12-16 people.

Sausage Risotto with Tomatoes and Basil

 

Happy New Year Everyone! It's time to get back to some hearty meals...and they are probably a little more nutritious than my favorite 12 Cookies of Christmas. As I've mentioned before, we are a risotto family. Every other week we make a batch of recipe inspired or "everything but the kitchen sink" risotto.

This week was "everything but the kitchen sink". I had a pound of sweet sausage and an onion. I wasn't sure what I could do with it. I kept trying to think of what would go great with it but peppers kept popping into my head (sausages, peppers and onions) and I didn't have any.  So, I grabbed the risotto and figured I'd make it up as I went along.

Follow me as I make sausage risotto with tomatoes and basil.

I started with:

1 yellow onion chopped

1 pound of sweet sausage with the casings removed

8 cups of chicken broth

Put chicken broth in a sauce pan and heat to a simmer.

Heat a large dutch oven over medium heat. Once it is hot, add 2 tablespoons of olive oil then add the onions. Cook for 5 minutes or until the onions are translucent, add the sausage in pieces to the onions. As it cooks, further break the pieces into bite-size form. Cook until the sausage is no longer pink.

Add 2-1/2 cups of arborio rice. Saute for two minutes until the rice is slightly translucent.

Stir in 1 cup of white wine. Once the wine has been absorbed start adding the chicken broth two large ladles at a time. As the broth is absorbed, add more ladles of broth to the rice, keeping them moist and avoid sticking to the bottom of the pan.  After four ladles have been used, add 

1 14 ounce can of diced tomatoes with it's juice to the chicken broth.

Add 1/4 cup of fresh basil, chopped to the rice mixture.

Continue adding ladles of chicken broth until the rice is soft with a slight bite. You will probably use about 7-8 cups of broth. Add 4 tablespoons of cream cheese and 1/2 cup of shredded parmesan cheese. Remove from heat and place in a serving dish to stop the cooking process.

This serves 6-8 people (comfortably).

It was delicious! And everyone went back for seconds. It had a hearty sausage taste with pieces of tomato. Creamy, Mmm, Mmm good! Take advantage of an easy meal which you can change up at any time. Maybe chicken with broccoli or shrimp with peas and lemon rind. Throw in everything but your kitchen sink!

 

Shrimp with Tomatoes, Red Onions, Spinach and Feta Cheese

 

About a month ago, Jeff and I took his parents out to dinner. They came to live with us back in August and we try to take them out to dinner once a month. We decided to venture over to the Chateau Restaurant in Norton since the consensus was Italian food.

I ended up ordering a special that had shrimp, tomatoes, red onions and feta cheese. It was delicious. As I continued to eat, my head was spinning on how I could re-create this dish.  After a few attempts at the dish, I think I have come up with something similar with a little twist.

As I tried to re-create this dish, it kept falling a bit flat until I added some BAM!...Emeril style! I have made Emeril's Creole Seasoning and keep a container of it in my cabinet for when I make Emeril's Chicken Marsala.  I used a few tablespoons of the seasoning and it pulled the dish together.

The shrimp was juicy and the flavors of garlic, red onion and diced tomatoes really complimented the shrimp. We served it over a fusilli pasta and it was perfect. I loved the fact that it was light and nutritious with the fresh spinach and had a little heat from the Creole seasoning.

If you are looking for a quick and easy dish that is light but could still be considered a nice comfort food on a cold night, try this. You will be pleasingly delighted!

 Emeril's Creole Essence (Seasoning)

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Mix and place into an airtight container. This lasts for 6+ months.

Ingredients:

1 pound of large shrimp, fresh or frozen, peeled and de-veined

4 tablespoons of olive oil

2 cloves of garlic, peeled and finely chopped

1 small red onion, cut into 1/2 inches strips

1/2 cup of white wine

1 (28 ounce) can of diced tomatoes with the juice

1 tablespoon of creole seasoning

4 cups of fresh spinach or 1 package of frozen spinach (defrosted and drained)

1 cup of feta cheese, crumbled

1 pound of fusilli pasta

Preparation:

1. Begin making the pasta according to instructions. The meal should be completed in the time it takes to boil the water and cook the pasta.

 2. Place a saute pan on the stove and set to medium heat. Once the pan in hot, add two tablespoons of olive oil and then the onions and garlic. Saute for 6-8 minutes or until the red onions become slightly soft and translucent.

3. Add the white wine and cook until the liquid has been absorbed.

4. Add the tomatoes and one tablespoon of creole seasoning. Allow the mixture to come to a boil and reduce to a simmer over low heat.

5. Using a medium-sized frying pan, set the heat to medium high. Once the pan is hot, add one tablespoon of olive oil. Pat the shrimp dry and sprinkle both sides of the shrimp with a pinch of the creole seasoning. Working in two batches, saute the shrimp until slightly done (no longer translucent), 2 minutes on each side. As the shrimp is cooked, add to the tomato mixture. Use the other tablespoon of olive oil for the second batch.

6. Add the spinach to the tomato mixture. Cook for another 2-3 minutes.

7. Serve the shrimp over the pasta and sprinkle with feta cheese. This meal feed 4 hungry people.

Checklist for a Football Gathering or Tailgate Party

This past summer, we did a Checklist for a Great Cookout. It did surprisingly well as a resource both within the Friends Food Family Community and the internet. Over the past few weeks, we have been putting together some great recipes which we can tie together for a checklist for a football gathering or tailgate party.

 

Let's start with dessert first. No football event is complete without Chocolate Covered Football Oreos. These were easy to make and disappeared quickly. We covered them in both dark chocolate as well as Symphony Milk Chocolate with Almonds and Toffee Bits.  We'll give you a heads up...the milk chocolate go faster than the dark chocolate. The other dessert which is great for a large group is the Apple Slab Pie. The pie can travel in the sheet pan, it's easy to cut and eat with your hands. The nice thing about this pie is it uses ready made crusts which cuts your prep time in half.

Let's start with a few appetizers:

1. Sticky Chicken Wings - They are addictive. We normally make 5 pounds at a time because they go quickly. If you have a large crowd, we would suggest doubling the recipe. Another recipe we use for chicken wings is a little sweet and more sour. Try this one, too!

Sweet and Sour Chicken Wings

1 cup of dark brown sugar

1 cup of zesty italian dressing

1 cup of cola

1 cup of ketchup

1 - 5 pound bag of frozen chicken wings

Mix together in a bowl until well incorporated. Place frozen chicken wings in a large roasting pan. Pour this marinade over the chicken wings. Stir the wings so that they are evenly covered with the marinade. Cover with aluminum foil.

Heat the oven to 400 degrees. Place in oven for one hour.

At the end of the first hour, remove the foil. Turn all the chicken wings over. They will be floating in the sauce. Cook for 30-45 minutes or until the wings become golden or slightly blackened. remove from oven and pour 1/2 of the liquid from the pan. Turn over the wings and cook for another 30-45 minutes to a dark golden brown.

Remove from oven and allow to cool for 10 minutes. Serve and enjoy.

2. Killer Guacamole - What can we say! It's a staple for any party.

3. Our favorite for any party or gathering, Asparagus and Proscuitto.

 

And for the meal time filler, we would suggest chili. We have two we make on a regular basis, Al Roker's Spectacular Beef Chili and White Bean Chili with Chicken. Both chili recipes are delicious, filling and always enjoyable on a cold day. Real comfort food.

 

If you want to serve something other than chili, try the Chicken and Spinach Quesadillas. These you can prep ahead of time and they take a few minutes to put together and cook. We have also substituted the chicken and spinach with pulled pork (covered with your favorite barbecue sauce) and red onions. These can be served as both a meal or appetizers because you can pick them up with your hands and eat them.

To end, we will leave you with Muddy Buddies. Though we highlighted them as a cool summer treat, take them out of the freezer and place them in bowls around the room. They are great little snacks for those looking for "light" sweets after a day of great food!

Enjoy this combination of favorites and pass them on to your friends and family!

3 Cheese Macaroni and Cheese with Ham

 

The other night, it was raining and cold and I was tired and definitely didn't want to make a big meal for dinner. We had suddenly gone from 5 people around the kitchen island to 8 people eating with us on a Thursday night. We had already had a one dish meal this week (ravioli with meat sauce) and I wasn't sure if everyone would want pasta again. I spoke with Jeff and mentioned macaroni and cheese. That has been an alternative to some of our meals over the past few weeks but it never got chosen. We decided that if we made it we could put something else with it...ham, bacon, tuna? We decided on ham and I wanted to add diced tomatoes, but ham it was and I finally got macaroni and cheese.

Just recently, I had seen a great recipe for a 3 cheese macaroni and cheese but do you think I could find it? Not Thursday night! I jumped on-line and started searching for a 3 cheese macaroni. I landed at the Food Network and found a recipe that had been highlighted during  Diners, Drive-ins and Dives. It was a 3 cheese macaroni and cheese recipe from Eveready Diner in Hyde Park, NY. I loved the recipe because it started with a basic roux base of butter and flour which was followed by milk and cream and then lots (or should I say loads) of cheese. It reminded me of the way my mother made her baked macaroni and cheese.

Some quick notes before you begin:

1. We used large shells instead of elbows. It gave the recipe more substance. We love elbows, but a larger pasta holds flavor better and doesn't get lost in the cheese.

2. We used a 1 pound ham steak, chopped it into one inch cubes and sauteed them for about 5 minutes. It gave them a great flavor before being mixed with the cheese and pasta.

3. We used half the salt, only because we were adding ham and that can be salty.

4. I wish we had added a can of drained diced tomatoes. I was looking for that ham, cheese and tomato combination, like in a grilled cheese sandwich. If you decide to be adventurous and mix a can in, I would toss it with the cooked pasta and then add the cheese. Also, tell me how it came out!

5. We used panko bread crumbs and Ritz cracker crumbs. We love the buttery flavor of the crumbs.

6. We used lots of Cheddar and Monterey because when we decided to double it we didn't have everything we needed. So, I think it was 2 pounds of cheddar, 2 pounds of Cheddar and Monterey jack cheese and 8 ounces of Romano.

Finally, served on the table, it was delicious. It is that great comfort food which made the cold and rainy day seem less miserable. Everyone loved the cheesy flavor, the addition of the ham and plenty of leftovers. They went out the door as lunch for at least two of my kids. Who says you can't bring macaroni and cheese to lunch when you are in high school!

Ingredients

• 1 tablespoon salt, plus more for pasta water
• 1 pound large elbow macaroni
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 3 cups milk
• 1 cup heavy cream
• 1 tablespoon freshly ground black pepper
• 1 pound white Cheddar, shredded
• 4 ounces Romano, shredded
• 4 ounces Asiago, shredded
• 2 cups bread crumbs (suggested: panko (Japanese) available at most markets)
• 2 tablespoons chopped fresh parsley, for garnish

Preparation:

Preheat oven to 325 degrees F.

In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.

In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.

Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.

For variations, add cooked lobster meat, truffle oil, bacon and/or garden fresh vegetables.

Note: This recipe feeds 4-6 people, but when we doubled the batch (having eight people) we had more than enough. One batch will definitely feed 6-8 people.

 

 

Al Roker's Spectacular Beef Chili Recipe

 

 

Chili. It's a hot dish with a cool name.

And it's always great to serve during that afternoon football game when you're entertaining a few guests. Chili is easy to make because most of the cooking time is spent in a crock pot or dutch oven. I call it a throw and go meal...throw everything in one pot and then go away for a few hours, when you come back it is done.

Jeff found Al Roker's Chili recipe a few years ago and we have served it for dinner as well as for larger parties. It's that delicious comfort food that warms as well as fills you up. We love this chili because it is flavorful with pieces of beef and sausage and the spices are just right...heat but not fire. The three different types of beans bring additional color and flavor.

The next time you have to entertain a group of people, whether friends and family or maybe even a tailgate party, consider making this chili recipe. It feeds 14 people (or 6 hungry men) and we can guarantee, they won't walk away hungry! And toss in some cornbread, it finishes off a great meal.

Ingredients:

2 pounds of chuck steak, cubed into bite-size pieces
1 pound of hot Italian sausage, removed from casings, or purchase the ground sausage
2 large onions, diced
12 cloves of garlic, diced
1 tablespoon of ground cumin
1 tablespoon of paprika
1 tablespoon of pure chili powder
1 can of (32 ounce size) crushed tomatoes (usually means a 24 ounce plus a 12 or 14 ounce)
1 can of (15.5 or 16 ounce size) pinto beans, rinsed
1 can of (15.5 or 16 ounce size) Northern beans, rinsed
1 can of (15.5 or 16 ounce size) dark red kidney beans, rinsed

Finish with:

chopped scallions, sour cream and/or shredded cheddar or Mexican blend cheese

Preparation:

Brown the beef and sausages in a large Dutch oven. Remove the meat and reserve. Drain off the fat, reserving about two tablespoons.

Saute the onions and garlic until translucent, about 7 to 7 minutes.

Add the cumin, paprika and chili powder. Add the tomatoes and the beef into the Dutch oven. Stir the whole pot, and simmer on the stove for about 1 1/2 hours.

Note: We placed ours in a crock pot on low for about 6 hours. We have also used our Le Creuset Dutch oven and placed it in the oven at 325 degrees for 1-1/2 hours.

Add the three cans of beans, and simmer for another 30 minutes.

Serve topped with your choice of chopped scallions, sour cream and/or shredded cheese.

Boston Globe's Fish Chowder with Proscuitto - The BEST!

 
 

Here is part two of our Boston Globe article, "Hake goes from trash fish to treasure". This Fish Chowder with Proscuitto is the wonderful results of last night's meal Hake Wrapped in Proscuitto.

I think I will just start by saying this is the BEST fish chowder I have ever tasted. Hands down, better than clam chowder, too.

Take out those three servings of fish and potatoes from our last blog article, Hake Wrapped in Proscuitto. Take the proscuitto off the fish and chop coarsely. Do the same for the fish and potatoes. 

Note that we did things a little differently: 

1. We used scrod as the white fish since we couldn't find hake.

2. We used seafood broth, which we found in the broth section at the supermarket.

3. Ours didn't look as golden as theirs so we added a few threads of saffron.

This recipe took us about fifteen minutes to put together. It was a nice hearty chowder with rich flavors. It wasn't thick but it was creamy and the fish and potatoes gave it body. It happened to be rainy and cold the night we served it, so it hit the spot for warming you up.

We were so impressed with the taste of the chowder, we are going to make a pot of the chowder the next time since this recipe only feeds 4. We will take the time to cook the fish and potatoes the night before and then quickly make the chowder the following day.

If you want to impress your friends and family, cook the Hake Wrapped in Proscuitto next weekend and serve this chowder as a meal or appetizer at your next gathering. You will mark this recipe as a favorite under "The BEST fish chowder...EVA!" 

Ingredients:

3 tablespoons of butter

6 scallions, chopped using both green and white pieces

Proscuitto from pieces of fish, chopped coarsely

Sliced potatoes from fish, chopped coarsely

2 cups of clam or fish broth

2 cups of heavy cream

3 pieces of cooked fish, flaked into large pieces

2 tablespoons of fresh chopped parsley

Salt and Pepper

Preparation:

1. In a soup pot, melt the butter over medium heat. Add the scallions and cook, stirring often, for 2 minutes.

2. Add the prosciutto and continue cooking, stirring often, for 2 minutes.

3. Add the potatoes, clam or fish broth, cream, salt, and pepper. Bring to a boil. Lower the heat and simmer 3 minutes.

4. Add the fish and cook 2 minutes or until the fish is heated through. Taste the chowder for seasoning and add more salt and pepper, if you like.

5. Ladle the chowder into bowls. Sprinkle with parsley.

Boston Globe's Hake Wrapped in Proscuitto

 

This past Wednesday, the Boston Globe ran an article called "Hake goes from trash fish to treasure". The article highlighted two meals made with hake. Hake is a salt water fish or stock fish that is similar to cod. Not having had fish in a few weeks, Jeff decided to take on these recipes knowing we would make the Hake Wrapped Proscuitto the first night and the remainder would make a great chowder.

Jeff went to the store and couldn't find Hake but decided to use scrod. The recipe recommends Hake or a white flaky fish. He started the recipe by thinly slicing the yukon potatoes and layering them with olive oil, salt and pepper in a roasting pan. He placed the potatoes in the oven and prepared the fish. Jeff wrapped each of the fish pieces in two slices of proscuitto. After 30 minutes, he placed the fish on the potatoes and allowed the rest of the dish to finish cooking.

We had enough people for dinner to save the remainder for the fish chowder, which is definitely a must! The fish was very good. It was flaky and flavorful and the potatoes complemented the fish perfectly. My only suggestion would be to brush olive oil on the proscuitto before cooking the fish. My proscuitto was a little dry, but still tasty. As much as the fish was delicious, the potatoes were amazing. Between the olive oil, fish juices and proscuitto, the potatoes were what everyone fought over.

Please continue to the next blog article Boston Globe's Fish Chowder with Proscuitto where we will highlight, what we consider, the best fish chowder we have ever eaten! If you would like to make the fish chowder, save three servings of fish and potatoes from this meal.

Ingredients:

4 large yukon golden or Yellow Finn potatoes

2 1/2 pounds of skinless, boneless hake or other white fish (pollock, scrod), cut into 8 pieces

16 slices of proscuitto

2 scallions, finely chopped

2 tablespoons of fresh parsley

Olive Oil

Salt and Pepper

Preparation:

1. Set the oven at 450 degrees. Oil a 13- to 14-inch baking dish large enough to hold the fish in one layer.

2. Using a mandoline or another hand-held slicing tool, cut the potatoes into very thin slices. Arrange them in the baking dish, sprinkling the layers with oil, salt, and pepper.

3. Roast the potatoes for 35 minutes or until they are tender and browning at the edges.

4. Meanwhile, sprinkle each piece of fish lightly with oil. Wrap each one with 2 overlapping pieces of prosciutto, tucking them under the fish. Set the fish on the potatoes in one layer. Sprinkle the prosciutto with oil.

5. Roast the fish for 15 to 20 minutes or until it is firm to the touch and cooked through. Set aside 3 pieces of fish and 1/4 of the potatoes for the chowder.

6. Use a wide metal spatula to serve each person fish and potatoes. Sprinkle with scallions and parsley.

 

Proscuitto wrapped scrod with layered potatoes and yellow summer squash.

Coffee and Chocolate Braised Short Ribs

 

Back two years ago, Jeff and I vacationed for a few days in Bar Harbor, Maine and dined at wonderful restaurant called Havana. It is this really cute American restaurant with a Latin flair. I ordered the coffee infused short ribs and to this day, it is the best set of short ribs I have ever had!

Last week, I was craving short ribs and remembered seeing one of our many cooking magazines announcing coffee flavored short ribs on the cover. I searched the house up and down and couldn't find the recipe. So, a-googling I went!

I found the recipe for Coffee and Chocolate Braised Short Ribs on a site called Cook Local. I read the ingredients and thought "this could work". A little bit of coffee, a little bit of chocolate...it almost had a brown mole feel to it. I also read all the hints for how to make this dish taste better (which included good quality cocoa). I got all the ingredients together, browned the short ribs, sauteed the peppers and onions, add the tomatoes and coffee and into the oven it went.

When it came out of the oven, it smelled delicious. Then I went into disaster mode. It was after 9 PM when the short ribs came out of the oven and I contemplated whether to continue or just finish the following night. I really wanted to see how it tasted and thought I would add the cocoa and it would be COMPLETED for tomorrow night's dinner. Mistake #1 - I used regular unsweetened cocoa, not the 70% or higher. Mistake #2 - Not tasting the sauce before I continued.

My goal was to put 1/3 of a cup of cocoa into the sauce and then taste it before I added more cocoa. I grabbed a 1/2 cup (where are my glasses when I needed them) and threw the first 1/2 cup in. I stirred it and it smelled wonderful. Without thinking, I threw the next 1/2 cup in. I gave it a big stir thinking I had only placed 2/3 cups of cocoa versus a full cup. I tasted the mixture and it tasted a bit flat with that deep cocoa after taste. I tried some salt and pepper but it seemed like the cocoa had dulled all the spices and flavors in the dish. UGH! So, I grabbed a spoonful and had Jeff try it. "I'm not sure I can eat this, it tastes like mocha meat." MOCHA MEAT...great, an entire meal down the drain. I know, I'll add beef broth. So, 2 cups of broth later and it was still...mocha meat. I put everything into the refrigerator and decided I would take this on the following day.

As Monday turned to Thursday, I was still contemplating what to do with this mess. I took it out of the bowl, dumped it into a large pot and began heating the mix. I added more beef broth to the pan and was able to get a thinner consistency. I drained about 2 cups of the liquid off and added another 4 cups of beef broth, 1 large can of diced tomatoes and two cans of kidney beans with their juice. I then added a few teaspoons of oregano, chili powder and cumin. I crossed my fingers and to my surprise, we enjoyed coffee and chocolate braised short ribs. The flavor was actually good with a just a hint of cocoa. We served it over rice and noodles and to my surprise, there were a few who returned for seconds.

I'm bound and determined to try this recipe again. My suggestion would be 1. Use a better quality cocoa and 2. Taste before you continue to add the cocoa. I'd say 1/2 a cup first and adjust flavors from there! I don't want you to spend the time and money on a dish that might be labeled...mocha meat!

 Adapted from the Washington Local and Seasonal Cookbook

• Olive oil or lard
• 5 lbs beef short ribs
• Salt and Pepper
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• 2 cloves of garlic, minced
• 2 Tbsp brown sugar
• 1 tsp chili powder
• 1/2 tsp oregano
• 1 tsp cumin
• 2 cups strong coffee
• 1.5 cups chopped tomatoes, with juice (or one 28 oz can)
• 1 Tbsp tomato paste
• 1 cup unsweetened chocolate (70% or higher cacao)
• Cilantro, chopped (for garnish)

1. Remove the short ribs from their package and rinse them under cold water. Pat them dry.
2. Season the short ribs liberally with salt and pepper. (Use more salt than you think you will need).
3. Heat the olive oil or lard in a cast iron pan or Dutch oven over medium high heat.
4. Place two or three of the short ribs in the pan. Be careful not to crowd the short ribs. You want to brown them, not steam them.
5. Brown the short ribs well on all sides. You want the outsides of meat just a tad under burnt.
6. Transfer the browned meat to a plate and continue to brown the rest of the meat. When done, remove all of the meat to the plate.
7. Reduce the heat to medium.
8. If you used a cast iron pan for the browning, heat more oil in a large oven safe covered casserole dish. If you’re using a Dutch oven, just keep on cookin’.
9. Add the onions and peppers and cook until the onions are translucent, approximately 5-10 minutes.
10. Next mix in the garlic and cook for another minute.
11. Stir in the brown sugar and spices and cook for 5 minutes longer.
12. Add the coffee, chopped tomatoes, and tomato paste and bring the whole mixture to a boil.
13. Return the short ribs to the pot and cover.
14. Braise in the oven for 1.5 to 2 hours.
15. Mix in the chocolate until melted.
16. Season with the cilantro and salt and pepper.

Southern Living's White Bean Chili (with Chicken)

 

It's official, football season is upon us. We love this time of year as the days get shorter and the nights get colder because it means we start making some of our seasonal football favorites. The first being Southern Living's White Bean Chili. We found this recipe in our Southern Living Favorites Cook Book from 2007 after we had a request for chili that didn't have a "red" meat base.

What an incredible find!

The chili is thick and chunky with bite-sized pieces of chicken. The base is a combination of seasonings and blended white beans and the white shoepeg corn gives the taste of kernels fresh off the ears. The best part are the green chile peppers. They give the chili a spicy taste without much heat.

It's a great dish for those who don't care for spicy chili. With some of the picky eaters at our house, this is a meal that everyone enjoys.

With Fall upon us and football games to attend, this is a great time to make a hearty chili for your next indoor or outdoor sports crowd.

Ingredients

• 1  medium onion, chopped
• 1  tablespoon  olive oil
• 2  garlic cloves, minced
• 8  skinned and boned chicken breast halves, cut into bite-size pieces
• 3  cups  water
• 1  teaspoon  salt
• 2  teaspoons  ground cumin
• 1  teaspoon  chili powder
• 1  teaspoon  pepper
• 1  teaspoon  dried oregano
• 4  (15-ounce) cans cannellini or great Northern beans, rinsed, drained, and divided
• 1  (14 1/2-ounce) can chicken broth
• 1  (16-ounce) package frozen shoepeg white corn
• 2  (4.5-ounce) cans chopped green chiles
• 3  tablespoons  lime juice
• Garnish: fresh cilantro sprigs


Preparation

Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and sauté 2 to 3 minutes.

 

Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned. Stir in 3 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.

Place 2 cans of beans in a blender; add broth, and process until smooth, stopping to scrape down sides.

Stir bean pureé, remaining 2 cans of beans, corn, and chiles into chicken mixture in Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated. Stir in lime juice just before serving. Garnish, if desired.

 

Giada's Pasta e Ceci Soup (Chick Pea Soup)

 

Earlier this year, when the weather was a bit cooler, I came across a recipe for Pasta e Ceci Soup. In August, on probably one of the hottest days of the year, I decided to make the chick pea soup again. My family is still trying to figure out why I made the soup that night as we sweat through dinner. I guess I was craving chick peas! But, for the life of me, I could not find that recipe. I searched in all the cookbooks but came up empty.

I finally came across the recipe on Serious Eats, posted by Kristen Swenson of Cheap, Healthy, Good. I was so excited. It was such a great soup and I wanted to keep the recipe in a place where I could find it. As she had mentioned it was in Giada DeLaurentiis' Everyday Pasta Cookbook.

The ingredients are common staples and the recipe is very similar to another soup Giada makes called Pasta e Fagioli. Like Kristen, I enjoy a pasta-style soup with pancetta. It gives the soup a wonderful flavor. I also like the way you thicken the soup by pureeing the chickpeas. It makes a hearty soup that can be complemented with a loaf of crusty bread.

Cooking is so easy when the ingredients are staples, the time and preparation is about 30 minutes and there are hungry people waiting to try something new.

Ingredients - serves 4 to 6

4 fresh thyme sprigs

1 large fresh rosemary spring

1 bay leaf

1 tablespoon olive oil

1 tablespoon unsalted butter

1 cup chopped onion (1 medium onion)

3 ounces pancetta, chopped

2 garlic cloves, minced

6 cups low-sodium chicken broth

2 (14.5 ounce) cans garbanzo beans, drained and rinsed

1 (14.5 ounce) can diced tomatoes, with juice

3/4 cup ditalini or other small, tubular pasta

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/3 cup freshly grated Parmesan, for garnish

Extra-virgin olive oil, for drizzling

Preparation

Wrap the thyme, rosemary and bay leaf in a piece of cheesecloth and secure with kitchen twine to make a sachet.

Heat the olive oil and butter in a large, heavy saucepan over medium heat. Add the onion, pancetta and garlic and sauté until the onion is tender, about 3 minutes. Add the broth, beans, tomatoes and herb sachet. Cover and bring to a boil over medium-high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes.

Discard the sachet. Transfer 1 cup of the bean mixture to a blender and reserve.

Add the ditalini to the soup pot, cover, and bring the liquid back to a boil. Boil gently until the pasta is tender but still firm to the bite, about 8 minutes. Puree the reserved bean mixture until smooth, then stir the puree into the boiling soup. Season with salt and freshly ground black pepper. Ladle the soup into bowls.

Sprinkle each serving with some Parmesan and drizzle with extra-virgin olive oil.

Seared Tuna with a Sesame Crust

 

A while back I wrote about a great sesame seed crust for salmon, Black Dog Tavern's Sesame Crusted Salmon Fillet. The recipe came from The Black Dog - Summer on the Vineyard - Cook Book by Joe Hall and Elaine Sullivan. It is one of the most popular entrees at The Black Dog Tavern.

One night we decided to try the recipe on our tuna and it was absolutely delicious. The combination of sesame seeds and sesame oil brought an incredible flavor to the fish. I know this may look quite rare to some, but this is the best way to enjoy tuna.

The first time I had tuna was at Rialto Restaurant in Boston. I ordered it because I knew it tasted similar to swordfish. When it arrived, I wasn't sure I would be able to eat it, it looked so rare. As it stands, it was the best tuna I have ever eaten, outside of our house, of course.

I'm so glad I did because I truly enjoy tuna, especially when we make it with this crust. Try this on your next piece of tuna, you'll love the results.

Ingredients

3/4 cups of plain bread crumbs

1/2 cup of raw hulled sesame seeds

1/2 teaspoon white pepper

1 teaspoon salt

2 teaspoons of Spanish paprika

2 teaspoons of chopped fresh parley

1/4 cup plus 1 tablespoon dark (toasted sesame oil

2 tablespoons canola oil

2 pounds of boneless, skinless salmon fillets about 1 inch thick

Preparation

1. Mix together the bread crumbs, sesame seeds, white pepper, salt, paprika, parsley and 1/4 cup of sesame oil.

2. Place a saute pan over medium high heat and add the canola oil. (We used our LeCruset grill pan)

3. Rub tuna tops with the remaining sesame oil and then press oiled tops into the bread crumb mixture and coat well.

4. Place the breaded tuna, bread crumb side down, in the hot pan and sear for about 2 minutes or until evenly browned. (2 minutes was what we seared for our pictured results, if you like your tuna less rare, please cook longer)

5. Turn the tuna over and continue to cook on the other side for about 2 minutes more.

6. Before we remove the tuna from the pan, we will sear the sides slightly, holding the tuna for about 30 seconds on each side.

7. Slice and enjoy!

  

Emeril's Shrimp Risotto with Peas

 

Over the past few weeks, I have been going through the archives of my draft file. This is where I place my recipes and pictures prior to posting them on the website. I have decided that I am going to purging these recipes. If I am going to use them, you will see them in the next few days, otherwise they will sadly fall into delete.

The first one I came across was Emeril's Ruby Red Shrimp Risotto with English Peas, Basil Lemon and Pecorino. When we made this dish, not only was it good to eat but it became one of my pictures in the Friends Food Family logo. Sadly, it got caught amongst the cookie recipes of Christmas and never made its way out.

As I have written before, risotto is a basic staple at our house. I would say once every other week we enjoy risotto for dinner and usually a few leftovers for lunch. It's one of those staples that you can mix with anything. The shrimp and peas with the lemon zest made for a refreshing flavorful combination. The creaminess to the dish was enhanced with the cream and Pecorino cheese.

This was a delicious choice for dnner with a few additional ingredients compared to our basic risotto dishes but well worth trying!

Ingredients:

• 4 1/2 cup shrimp stock, chicken stock or water
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3/4 cup finely chopped yellow onion
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 1 1/2 cups Arborio rice
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dry white wine
• 1 cup shelled English peas (we used frozen baby peas)
• 1 pound ruby red shrimp, shelled and deveined (we used medium sized shrimp)
• 2 teaspoons lemon zest
• 1/4 cup heavy cream 
• 3/4 cup grated Pecorino Romano, plus more for garnishing if desired
• 2 tablespoons chopped basil leaves

Preparation:

Heat the stock in a 2-quart saucepan over medium heat until it comes to a bare simmer. Set a 3-quart saucepan over medium-high heat and add the olive oil and butter to the pan. Once the butter is melted, add the onions to the pan and cook, stirring often until soft and translucent, 4 to 5 minutes. Add the shallots and garlic to the pan and cook until fragrant, about 1 minute. Add the Arborio rice to the pan and toast, stirring occasionally, until slightly nutty in aroma and lightly caramelized, about 3 minutes. Stir in the salt and pepper. Add the wine to the pan and cook until nearly evaporated, about 30 seconds. Add 1 1/2 cups of the stock as well as the peas, and cook, stirring continuously, until the rice has absorbed the stock. Add another 1 1/2 cups of the stock, still continuing to stir constantly, and cook until the rice has absorbed the liquid, about 8 to 9 minutes. Add the remainder of the stock to the pan and cook, again stirring continuously until the rice has absorbed the liquid, about 8 to 9 minutes longer. During the last 5 minutes of cooking, add the shrimp and lemon zest. Once the risotto is cooked, add the heavy cream, and Pecorino Romano and fold gently to combine. Serve immediately, garnished with basil and more Pecorino Romano, if desired

Cook's Charcoal-Grilled Lemon Chicken

 

For the past two weeks I have hesitated to post this recipe. Not because we didn't like it, but I am the slowest typist and the recipe was quite detailed. Things have been a bit crazy around here and until we get into our September "back to school" routine, I feel like I am pressed for time. So, tonight I talked my son, Stephen, into typing the recipe and then I could add the storyline. (Thank you, Stephen!)

I am now very excited to tell you about this recipe because many of the chicken recipes we create and report on are made with boneless chicken breasts. This can get a bit boring. You forget how good the whole chicken really is...thighs, wings, drumsticks and breasts.

Having quite a few mouths to feed, we decided to try this recipe. It was in the Cook's Illustrated, Summer Entertaining 2010 Magazine. Jeff made it the first time with the Pasta and Squash with Tomatoes, Basil and Pine Nuts recipe which I blogged about two weeks ago.

To begin...huge, huge, hit! Charcoal grilled, lemony, garlicky...finger lickin' good!

Not only were people grabbing for different pieces, everyone remarked at how nice it was to have something other than the chicken breasts. Then, the leftovers turned out to be even better the next day. The lemon-garlic flavor was more pronounced than the night before. Whether eating the chicken cold off the bone or peeled to make sandwiches, our family talked about that meal for days.

As summer is winding down and cook-outs become less and less, I thought I could share this recipe with you for two reasons: 1. The weather is supposed to be wonderful this weekend, giving you an opportunity to give this recipe a try. 2. You can serve this hot or cold, meaning...great for Fall tailgating.

Check out the recipe and give it a try...be the hit of the gathering!

Ingredients: 

3/4 cup kosher or 1/2 cup table salt

2 whole chickens (about 3 1/2 pounds each), cut into drumsticks, thighs, breasts, and wings; backs reversed for another use

1/4 cup extra-virgin olive oil

4 large garlic cloves, minced and made into paste

1 cup juice from 5-6 lemons

1 tablespoon minced fresh thyme leaves or 1 1/2 teaspoons dried

Preparation:

1. Dissolve salt in 2 quarts water, in large bowl or two gallon-size zip lock plastic bags. Add chicken parts (seal zip-lock bags, if using), and refrigerate until fully seasoned, about 1 1/2 hours. Remove chicken from brine, rinse very well, dry thoroughly with paper towels, and season with pepper.

2. About 30 minutes before cooking, light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build modified 2-level fire, arranging coals over two-thirds of grill, leaving one-third empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes. Grill is ready when coals are medium-hot. Scrape grate clean with grill brush. Lightly dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate.

3. Heat olive oil and garlic in small saucepan over low heat until garlic starts to sizzle but not color, 1 to 2 minutes. Remove saucepan from heat; combine garlic and lemon juice in large, shallow, nonreactive 13 by 9-inch baking dish or similar pan; set aside. (Dry herbs may be added to garlic-lemon mixture at this point; fresh herbs should not be added until just before coating chicken.)

4. Grill chicken skin side down on hotter side of grill, pulling chicken over to cooler side if flare-ups occur or if skin starts to char, and flipping and moving pieces to ensure even cooking, until chicken is dark golden brown and registers between 160 and 165 degrees on instant-read thermometer for breasts and 170 and 175 degrees for thighs, drumsticks, and wings (about 15 to 20 minutes). Transfer chicken pieces to lemon sauce and roll to coat completely. Return pieces to cooler side of grill; heat until lemon sauce flavors meat, about 5 minutes longer, turning each piece and brushing with sauce once or twice more. Return chicken to pan and coat in lemon sauce once more; serve warm or at room temperature.

Enjoy, Enjoy, Enjoy!

Rigatoni with Sausage and Parsley - Easy and Light Summer Meals

 
Back about 10 years ago, I went on a kick of buying Martha Stewart's Everyday Food magazine. I saved the recipes I liked but never really got around to making many of them.

About 5 years ago, as I was cleaning out all my cooking magazines and recipes, I came across this simple recipe. What started out as an experimental dinner has become a family favorite. Our family goes back and forth between Rigatoni with Sausage and Parsley and Epicurious' Penne with Sausage and Tomato Sauce. They are both great recipes that start with a sausage base. I find we eat the rigatoni with sausage and parley during the warmer months as it is a lighter meal and wonderful with freshly cut parsley from the garden.

When we talked about what people liked best about this recipe, it was the taste of sweet onions with the sausage. The parsley brings a clean taste to the palette with the light broth and parmesan cheese. The meal is quick and easy and never yield leftovers. It's too good to put away.

It paid off, gathering all the recipes from Everyday Food. I just wished I had experimented sooner.

Ingredients:

1 pound of bulk spicy Italian sausage, remove from casings and crumbled

2 medium red onions, halved and slices 1/4 inch thick

1 can (14.5 ounce) chicken broth

1 pound of rigatoni, cook according to package instructions

3 cups of packed fresh Italian parsley leaves

1/2 cup of parmesan cheese

Coarse salt and ground pepper for seasoning

Preparation:

1. In a large nonstick skillet over medium-high heat, cook sausage until browned, breaking apart large pieces with a wooden spoon, about 5 minutes. Reduce heat to medium. Add onions; cook stirring occasionally until onions are caramelized and sausage is cooked through, 10-12 minutes. Add broth; cook until heated through, 3-5 minutes.

2. Meanwhile, in a large pot of boiling salted water, cook 1 pound of rigatoni (or other short tubular pasta) until al dente, according to package instructions. Drain; return to pot.

3. Add sausage mixture, parsley, and Parmesan cheese to the pasta, toss to combine. Season with coarse salt and ground pepper.

This dish serves 4-6 people.

Taco Salad - A Cool and Easy Summer Salad

 
Taco Salad...it's really messy but it's really good.

A few years back my girlfriend, Carolyn, introduced our family to taco salad. It's one of those meals that you can really throw anything into and take out what you don't like. As we have become more adventurous with our cooking, more things get added into the salad to make this a delicious meal. It's a quick and easy salad that can be thrown together while the hamburger is cooking.

Feel free to add or subtract ingredients, depending on your taste. We enjoy the black bean, hamburger, red pepper combination, throw in a few spoonfuls of Killer Guacamole and it's like Mexican heaven.

I'll list out our favorite ingredients and let you decide.

 

Ingredients:

1 head of iceberg lettuce, chopped

2 cups of cherry tomatoes, halved

1 (15.5) ounce can of black beans, rinsed

1 red pepper, chopped into 1/2 inch cubes

4 scallions (green onions) chopped, both green and white

1 cup of shredded monterey jack cheese

2 small cans of sliced black olives, drained

1/2 bag of tortilla chips, slightly crushed in your hands

1 bottle of catalina dressing

1 pound of hamburger (we use 85%)

1 package of taco seasoning

(Other suggestions: chopped jalapeno, green pepper, chicken, celery, salsa, red onions...whatever you desire!)

 

Preparation:

1. Place ground beef in a frying pan over medium heat and cook until no longer pink. Drain the fat. Add the taco seasoning and prepare according to directions. Set aside.

2. In a large bowl, place the lettuce, cherry tomatoes, black beans, red pepper, scallions, monterey jack cheese, and sliced olives. Mix together.

3. Add the hamburger mixture and tortilla chips.

4. Start with 1/2 the bottle of the catalina dressing and add just enough to cover the mixture or tastes to your likeness.

5. Add some Killer Guacamole (on the side). Enjoy!

Bon Appetit's Fettuccine with Peas, Asparagus and Pancetta

 

When our cooking magazines come, it's like Christmas. Both Jeff and I send time reading them from cover to cover looking for our next cooking project. This dish of fettuccine with peas, asparagus and pancetta was on the cover of the May 2010 edition of Bon Appetit. It looked light and refreshing with the peas and asparagus, along with the lemon juice and lemon rind.

It was easy as well as quick to make. In the time it took us to boil and cook the pasta, the rest of the mealwas ready to go. The dish was very good. It had a light cream sauce that complimented the fresh herbs and vegetables. Lots of seconds with no leftovers, that's always a good sign.

My only suggestion would be to add a bit of salt and pepper (maybe a 1/2 teaspoon of each) and Jeff would say to add some red pepper flakes.  

Ingredients

12 ounces fettuccine or penne

3 ounces pancetta or bacon, chopped

1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces

2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)

1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts

2 garlic cloves, pressed

1/2 cup finely grated Parmesan cheese plus additional for serving

1/3 cup heavy whipping cream

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

1 tablespoon finely grated lemon peel

1/4 cup chopped fresh Italian parsley, divided

1/4 cup thinly sliced fresh basil, divided

Preparation

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese. Serves 4.