This is also a Barefoot Contessa recipe.I love her. This is a Italian soup designed to use up the weeks leftover produce and bread. This is so hearty and interesting. Recipe follows:
1/2 pound dried white beans, such as Great Northern or cannellini
1/4 cup good olive oil, plus extra for serving
1/4 pound large d-diced pancetta or smoked bacon
2 cups chopped yellow onion (2 onions)
1 cup chopped carrots (3 carrots)
1 cup chopped celery (3 stalks)
3 tablespoons minced (6 cloves)
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can Italian plum tomatoes in puree, chopped
4 cups coarsley chopped or shredded Savoy cabbage
4 cups kale
1/2 cup chopped fresh basil leaves
6 cups chicken stock
4 cups sourdough bread cubes, crust removed
1/2 cup freshly grated Parmesan cheese, for serving
In a large bowl, cover the beans with cold water by 1 inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.
Drain the beans, place them in a large pot with 8 cups water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and the red pepper flakes. Cook over medium-low heat for 7-10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid.Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan cheese and drizzed with olive oil.
Enjoy!!!
Friday, September 17, 2010
Lobster Paella
This is also a Barefoot Contessa Recipe. This is a great dish to entertain with. You can make it in advance and have ready when your guests arrive. Also it is lobster so you have the WOW factor going on! But most important it is a very economical way to serve lobster. Recipe follows:
1/4 cup good olive oil
1 1/2 cups chopped yellow onions (2 onions)
2 red bell peppers, cored and sliced 1/2 inch strips
2 tablespoons minced garlic (4 to 6 cloves)
2 cups basmanti rice
5 cups good chicken stock
1/2 teaspoon saffron threads, crushed
1 tablespoon kosher salt
1/4 crushed red pepper flakes
1 teaspoon freshly ground black pepper
1/3 cup Pernod ( I used Anisette)
1 1/2 pounds cooked lobster meat
1 pound kielbasa, sliced 1/4-to 1/2- inch thick
1 (10-ounce) frozen peas, frozen
1 tablespoon minced fresh flat-leaf parsley
2 lemons, cut into wedges
Preheat the oven to 425 degrees.
Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the oven to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.
Transfer the paella back to the stove top and add the Pernod. Cook the paella over medium heat for 1 minute, until the Pernod is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas stir gently.Cover the paella, and allow it to steam for 10 minutes. Sprinkle with parsley, garnish with lemon wedges, and serve hot.
Enjoy!!!
1/4 cup good olive oil
1 1/2 cups chopped yellow onions (2 onions)
2 red bell peppers, cored and sliced 1/2 inch strips
2 tablespoons minced garlic (4 to 6 cloves)
2 cups basmanti rice
5 cups good chicken stock
1/2 teaspoon saffron threads, crushed
1 tablespoon kosher salt
1/4 crushed red pepper flakes
1 teaspoon freshly ground black pepper
1/3 cup Pernod ( I used Anisette)
1 1/2 pounds cooked lobster meat
1 pound kielbasa, sliced 1/4-to 1/2- inch thick
1 (10-ounce) frozen peas, frozen
1 tablespoon minced fresh flat-leaf parsley
2 lemons, cut into wedges
Preheat the oven to 425 degrees.
Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the oven to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.
Transfer the paella back to the stove top and add the Pernod. Cook the paella over medium heat for 1 minute, until the Pernod is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas stir gently.Cover the paella, and allow it to steam for 10 minutes. Sprinkle with parsley, garnish with lemon wedges, and serve hot.
Enjoy!!!
Maryland Crab Soup
Well living in Maryland and loving crabs I have literally tried hundreds of different carb soup recipes. The key to really good crab soup is a simple base and really good jumbo lump crabmeat. Recipe follows:
2 Tbls. olive oil
2 carrots, diced
1 medium yellow onion, diced
3 cups low sodium chicken broth
3 cups low sodium beef broth
4 cups peeled and diced yukon gold potatoes
4 cups diced tomatoes (canned is fine)
3 teaspoons Old Bay seasoning
1 cup frozen peas
1 pound jumbo lump crabmeat
2 Tbls. chopped fresh parsley
Kosher Salt
Fresh ground black pepper
Saute the carrots and onion together with the oil in a stock pot. Until soft about 7 minutes. Add the broth, potatoes, tomatoes and Old Bay seasoning. Simmer for 20 minutes, until the potatoes are fork tender. Stir in the frozen peas simmer for 2 more minutes. Add the parsley. Taste and season with salt and pepper.
To Serve: Using a shallow bowl or soup bowl, fill with steaming soup and mound a generous heap of Jumbo Lump Crabmeat on top. Makes a wonderful presentation. Guest will stir in the crabmeat themselves. This is not only wonderful to look at it keeps you beautiful lump crabmeat in tacked. Serves 4.
Enjoy!!!
2 Tbls. olive oil
2 carrots, diced
1 medium yellow onion, diced
3 cups low sodium chicken broth
3 cups low sodium beef broth
4 cups peeled and diced yukon gold potatoes
4 cups diced tomatoes (canned is fine)
3 teaspoons Old Bay seasoning
1 cup frozen peas
1 pound jumbo lump crabmeat
2 Tbls. chopped fresh parsley
Kosher Salt
Fresh ground black pepper
Saute the carrots and onion together with the oil in a stock pot. Until soft about 7 minutes. Add the broth, potatoes, tomatoes and Old Bay seasoning. Simmer for 20 minutes, until the potatoes are fork tender. Stir in the frozen peas simmer for 2 more minutes. Add the parsley. Taste and season with salt and pepper.
To Serve: Using a shallow bowl or soup bowl, fill with steaming soup and mound a generous heap of Jumbo Lump Crabmeat on top. Makes a wonderful presentation. Guest will stir in the crabmeat themselves. This is not only wonderful to look at it keeps you beautiful lump crabmeat in tacked. Serves 4.
Enjoy!!!
Tuscan Frittata
I actually got this recipe from The William Sonoma catelog. Great source for wonderful recipes. Recipe follows:
10 eggs
1/2 cup pecorino romano cheese
Salt and freshly ground black pepper, to taste
2 Tbs. plus 1 tsp. olive oil
8 oz. mild Italian sausage, casings removed
1 small yellow onion, cut into 1/4 slices
1 red bell pepper, seeded and cut into 1/4 slices
1 cup tomato sauce
6 oz. fresh mozzarella cheese, sliced
6-8 basil leaves, thinly sliced
Directions:
Preheat broiler. In a large bowl, whisk together eggs, pecorino romano, salt and pepper.In a large saute pan warm 1 Tbs. of oil. Cook sausage 6-8 minutes. Transfer to a separate bowl. Wipe out pan. In same pan over medium high heat, warm 1 Tbs. oil. Cook onion and bell pepper 3-4 minutes. Add sausage to the pan; pour in egg mixture. Cook, using spatula to lift cooked edges and allow uncooked eggs to flow underneath, 2-3 minutes; then cook 4-6 minutes more.
In a shallow pan over low heat, warm 1 tsp. oil. Place shallow pan upside down on top of deep pan; flip the frittata into a shallow pan. Or to avoid this step flip frittata onto a plate and return to original pan , but before add and warm 1 tsp. oil. Cook covered 2-3 minutes. Uncover pan. Pour tomato sauce onto the center of the frittata; gently spread to edges. Arrange mozzarella on top. Broil frittata 3-5minutes. Slide frittata onto serving plate; sprinkle with basil. Serves 8-10.
Enjoy!!!
10 eggs
1/2 cup pecorino romano cheese
Salt and freshly ground black pepper, to taste
2 Tbs. plus 1 tsp. olive oil
8 oz. mild Italian sausage, casings removed
1 small yellow onion, cut into 1/4 slices
1 red bell pepper, seeded and cut into 1/4 slices
1 cup tomato sauce
6 oz. fresh mozzarella cheese, sliced
6-8 basil leaves, thinly sliced
Directions:
Preheat broiler. In a large bowl, whisk together eggs, pecorino romano, salt and pepper.In a large saute pan warm 1 Tbs. of oil. Cook sausage 6-8 minutes. Transfer to a separate bowl. Wipe out pan. In same pan over medium high heat, warm 1 Tbs. oil. Cook onion and bell pepper 3-4 minutes. Add sausage to the pan; pour in egg mixture. Cook, using spatula to lift cooked edges and allow uncooked eggs to flow underneath, 2-3 minutes; then cook 4-6 minutes more.
In a shallow pan over low heat, warm 1 tsp. oil. Place shallow pan upside down on top of deep pan; flip the frittata into a shallow pan. Or to avoid this step flip frittata onto a plate and return to original pan , but before add and warm 1 tsp. oil. Cook covered 2-3 minutes. Uncover pan. Pour tomato sauce onto the center of the frittata; gently spread to edges. Arrange mozzarella on top. Broil frittata 3-5minutes. Slide frittata onto serving plate; sprinkle with basil. Serves 8-10.
Enjoy!!!
Eggplant Gratin
This recipe is that of The Barefoot Contessa. Hearty enough for a non-vegetarian. Served with a green salad this is a complete meal. I like to use individual gratin dishes so everyone has their own. Recipe follows:
Directions:
Good olive oil, for frying
1 1/2 pounds eggplant, unpeeled,sliced 1/2 inch thick
1/2 cup ricotta cheese
2 exra-large eggs
1/2 cup half-and-half
1 cup freshly grated Parmesan cheese,divided
Kosher salt
Freshly ground black pepper
1 cup good bottled marinara sauce, such as Rao's
Directions:
Preheat the oven to 425 degrees.
Heat about 1/8 inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning ounce, until they are evenly browned on both sides and cooked through, about 5 minutes.Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat it, and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, eggs, half-and-half, 1/2 cup of the Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
In each of the four individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt, and pepper and spoon on 1/4 cup of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, one quarter of the ricotta mixture, and finally a tablespoon of grated Parmesan on top.
Place the gratins on a baking sheet and bake for 10 minutes; lower the heat to 375 degrees and bake for another 20 minutes, or until the custard sets and the top is browned. Serve Warm.
Enjoy!!!
Directions:
Good olive oil, for frying
1 1/2 pounds eggplant, unpeeled,sliced 1/2 inch thick
1/2 cup ricotta cheese
2 exra-large eggs
1/2 cup half-and-half
1 cup freshly grated Parmesan cheese,divided
Kosher salt
Freshly ground black pepper
1 cup good bottled marinara sauce, such as Rao's
Directions:
Preheat the oven to 425 degrees.
Heat about 1/8 inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning ounce, until they are evenly browned on both sides and cooked through, about 5 minutes.Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat it, and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, eggs, half-and-half, 1/2 cup of the Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
In each of the four individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt, and pepper and spoon on 1/4 cup of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, one quarter of the ricotta mixture, and finally a tablespoon of grated Parmesan on top.
Place the gratins on a baking sheet and bake for 10 minutes; lower the heat to 375 degrees and bake for another 20 minutes, or until the custard sets and the top is browned. Serve Warm.
Enjoy!!!
Stacked Caprissi Salad
This is a very elegant presentation. Ideal as a salad course of a meal. Summer tomatoes makes this even tastier. Serves 4. Recipe follows:
4 medium tomatoes
3 balls of fresh mozzarella
1 cup fresh basil leaves
Dressing:
1/4 cup white Balsamic vinegar
3/4 cup extra- virgin olive oil
1 teaspoon Djon mustard
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Directions:
Slice tomatoes about 1/2 inch thick. The same for the mozzarella. You want both to be cut the same size. Leave basil leaves whole.
Combine Balsamic vinegar and mustard. Slowly whisk in olive oil. When incorporated season with salt and pepper. Taste for seasoning.
To plate drizzel with a spoon some dressing on the bottom of each 4 serving plates. Layer on top a slice of tomato next a slice of mozzarella and then about 3 basil leaves. Let the leaves peak out the sides of the stack for color.Then repeat 2 more times ending with basil. Top with dressing. Season with Kosher salt and fresh ground black pepper.
Enjoy!!!
4 medium tomatoes
3 balls of fresh mozzarella
1 cup fresh basil leaves
Dressing:
1/4 cup white Balsamic vinegar
3/4 cup extra- virgin olive oil
1 teaspoon Djon mustard
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Directions:
Slice tomatoes about 1/2 inch thick. The same for the mozzarella. You want both to be cut the same size. Leave basil leaves whole.
Combine Balsamic vinegar and mustard. Slowly whisk in olive oil. When incorporated season with salt and pepper. Taste for seasoning.
To plate drizzel with a spoon some dressing on the bottom of each 4 serving plates. Layer on top a slice of tomato next a slice of mozzarella and then about 3 basil leaves. Let the leaves peak out the sides of the stack for color.Then repeat 2 more times ending with basil. Top with dressing. Season with Kosher salt and fresh ground black pepper.
Enjoy!!!
CHICKEN OVER RICE
I know this sounds very ordinary but it is not. The volume of these flavors are turned way up. I just created this recipe this morning and it turned out perfect. I have made many versions of this in the past but I finally nailed it.So here goes. The ingredients that make this recipe special are the white wine, bay leaves, chicken broth and alot of fresh ground black pepper. Now when cooking with wine never buy cooking wine.Just remember the alchol cooks off and you are just left with the flavor of the wine if you decide not to use it substitute water. Always use a wine that you would be willing to drink. Recipe follows:
For the rice follow the recipe previously posted. Such a great recipe. I carry over several of the flavors in the sauce for the chicken
5 boneless skinless chicken thighs (of course you can use breast but why!)
Kosher salt
Fresh ground black pepper
2 tablespoons olive oil
1/4 cup White Wine
1/4 cup Wondra
2 1/2 cups low sodium chicken broth
2 tablespoons unsalted butter
1 bay leaf
2 tablespoons fresh parsley, chopped
Directions:
Pat chicken dry.This is an important step. When ever browning meat you want to make sure it is dry .This is the only way to get the nice golden brown color. Heat oil in a large saute pan. Salt and pepper both sides of the chicken. Place in pan and cook on the 1st side over medium heat for about 8 minutes. Don't turn to quickly.Add 1 tablespoon of butter to center of the pan. Then cook chicken on the 2nd side for about 3 minutes.Remove chicken and set aside. Add White wine to pan using a wooden spoon deglaze pan making sure you get up all the tasty bits from the bottom. Then add Wondra. stir constantly until you have a light brown paste about 1 minute. Switch over to a whisk and slowly stir in the chicken broth.Increase the heat to get to a boil. Add 1 teaspoon kosher salt,1/2 teaspoon fresh ground black pepper and 1 bay leaf. Bring to a boil whisking constantly and then reduce to a simmer for another 10 minutes. Add back in the chicken coating with sauce. Add the chopped parsley .Stir in one more tablespoon of butter Taste for seasonings. If desired add another 1/2 teaspoon fresh ground black pepper.
For plating spoon chicken and sauce over rice.
Note:
Wondra is awesome. You will never have lumpy sauces or gravies again!!!! Also it is always a good idea to use unsalted butter and low sodium chicken broth. By doing this you control the amount of salt in your dish. Another idea would be to add 1 cup frozen peas when you reduce the saute pan to a simmer.
Enjoy!!!
For the rice follow the recipe previously posted. Such a great recipe. I carry over several of the flavors in the sauce for the chicken
5 boneless skinless chicken thighs (of course you can use breast but why!)
Kosher salt
Fresh ground black pepper
2 tablespoons olive oil
1/4 cup White Wine
1/4 cup Wondra
2 1/2 cups low sodium chicken broth
2 tablespoons unsalted butter
1 bay leaf
2 tablespoons fresh parsley, chopped
Directions:
Pat chicken dry.This is an important step. When ever browning meat you want to make sure it is dry .This is the only way to get the nice golden brown color. Heat oil in a large saute pan. Salt and pepper both sides of the chicken. Place in pan and cook on the 1st side over medium heat for about 8 minutes. Don't turn to quickly.Add 1 tablespoon of butter to center of the pan. Then cook chicken on the 2nd side for about 3 minutes.Remove chicken and set aside. Add White wine to pan using a wooden spoon deglaze pan making sure you get up all the tasty bits from the bottom. Then add Wondra. stir constantly until you have a light brown paste about 1 minute. Switch over to a whisk and slowly stir in the chicken broth.Increase the heat to get to a boil. Add 1 teaspoon kosher salt,1/2 teaspoon fresh ground black pepper and 1 bay leaf. Bring to a boil whisking constantly and then reduce to a simmer for another 10 minutes. Add back in the chicken coating with sauce. Add the chopped parsley .Stir in one more tablespoon of butter Taste for seasonings. If desired add another 1/2 teaspoon fresh ground black pepper.
For plating spoon chicken and sauce over rice.
Note:
Wondra is awesome. You will never have lumpy sauces or gravies again!!!! Also it is always a good idea to use unsalted butter and low sodium chicken broth. By doing this you control the amount of salt in your dish. Another idea would be to add 1 cup frozen peas when you reduce the saute pan to a simmer.
Enjoy!!!
Saturday, September 4, 2010
Cheese Puffs (Gougeres)
This recipe is from the Barefoot Contessa Barefoot in Paris Cookbook. I have made it dozens of times over the years and just love this recipe for so many reasons. It is simple, elegant, can be made ahead, and even frozen and reheated. Perfect with a cocktail before dinner. Recipe follows:
1 cup milk ( I recommend whole)
1/4 pound (1 stick butter)
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Pinch nutmeg
1 cup all-purpose flour
4 extra-large eggs
1/2 cup gruyere cheese, plus extra for sprinkling
1/4 cup freshly grated Parmesan cheese
1 egg beaten with 1 teaspoon water, for egg wash
Preheat oven to 425 degrees. Line baking sheets with parchment paper.
In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at ounce and beat it vigorously with a wooden spoon until the mixture comes together. Cook , stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with a steel blade. Immediately, add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe into mounds 1 1/4 inches wide and 3/4 inches high onto a baking sheet. With a wet finger, lightly press down the swirl at the top. You can also use two spoons to do this step and then with damp fingers shape the balls. Brush the top of each puff with the egg wash and sprinkle with Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.
If you are going to freeze them (I have at least 2 dozen in my freezer at all times) allow them to cool. Then place in a air tight container or plastic bag. Reheat at 425 degrees for 5 minutes.
This recipe makes about 40 puffs.
Enjoy!!!
1 cup milk ( I recommend whole)
1/4 pound (1 stick butter)
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Pinch nutmeg
1 cup all-purpose flour
4 extra-large eggs
1/2 cup gruyere cheese, plus extra for sprinkling
1/4 cup freshly grated Parmesan cheese
1 egg beaten with 1 teaspoon water, for egg wash
Preheat oven to 425 degrees. Line baking sheets with parchment paper.
In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at ounce and beat it vigorously with a wooden spoon until the mixture comes together. Cook , stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with a steel blade. Immediately, add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe into mounds 1 1/4 inches wide and 3/4 inches high onto a baking sheet. With a wet finger, lightly press down the swirl at the top. You can also use two spoons to do this step and then with damp fingers shape the balls. Brush the top of each puff with the egg wash and sprinkle with Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.
If you are going to freeze them (I have at least 2 dozen in my freezer at all times) allow them to cool. Then place in a air tight container or plastic bag. Reheat at 425 degrees for 5 minutes.
This recipe makes about 40 puffs.
Enjoy!!!
Wednesday, September 1, 2010
Pam's Chicken Salad
This is my Sister's chicken salad recipe. It has been a family favorite for years. Also great to serve when entertaining... I used boneless skinless chicken thighs my Sister uses boneless skinless breasts. Recipe follows:
5 boneless skinless chicken thighs
1 Tablespoon fresh tarragon, minced
Olive oil
Kosher salt
Fresh ground black pepper
3 stalks chopped celery
3 green onions, chopped
1/2 pound green seedless grapes sliced in half
Slivered almonds, toasted lightly in a dry saute pan
1/2 cup good mayo
1/4 cup sour cream
Pre Heat oven 375
Toss chicken thighs in olive oil and tarragon. Lightly salt and pepper. Roast for approximately 35 minutes or until done.
Let cool. This can be done in advance.
Combine mayo and sour cream.
Dice cool chicken and combine all ingredients. Salt and pepper to taste.
Enjoy!!!
5 boneless skinless chicken thighs
1 Tablespoon fresh tarragon, minced
Olive oil
Kosher salt
Fresh ground black pepper
3 stalks chopped celery
3 green onions, chopped
1/2 pound green seedless grapes sliced in half
Slivered almonds, toasted lightly in a dry saute pan
1/2 cup good mayo
1/4 cup sour cream
Pre Heat oven 375
Toss chicken thighs in olive oil and tarragon. Lightly salt and pepper. Roast for approximately 35 minutes or until done.
Let cool. This can be done in advance.
Combine mayo and sour cream.
Dice cool chicken and combine all ingredients. Salt and pepper to taste.
Enjoy!!!
Julia Childs Special White Rice
I recently saw this being prepared on a old re-run of The French Chef. I love it. The White Wine gives it such a special flavor. Recipe follows:
Saute a sliced medium onion in olive oil until translucent.
Add 3/4 cup long grain rice, I used Basmanti, stir until rice is coated
Add 1/4 cup White Wine
Add 1 3/4 cups water
1 bay leaf
1/2 teaspoon salt
Bring to a boil and reduce heat and cover let simmer for about 17 minutes. Fluff with a fork and serve.
Enjoy!!!
Saute a sliced medium onion in olive oil until translucent.
Add 3/4 cup long grain rice, I used Basmanti, stir until rice is coated
Add 1/4 cup White Wine
Add 1 3/4 cups water
1 bay leaf
1/2 teaspoon salt
Bring to a boil and reduce heat and cover let simmer for about 17 minutes. Fluff with a fork and serve.
Enjoy!!!
Pasta With Pecorino & Pepper
These peppercorns are so spicy so adjust to your own taste. This again is so simple but a WOW combination!!! This dish portions serves 2. Recipe follows:
1/2 to 1 tablespoon whole black Tellicherry peppercorns
Kosher salt
1/2 pound dried Italian egg pasta such as Tagliarelle
1 cup fresh grated aged Pecorino cheese (4-ounces)
Plus extra for serving
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley
Crush peppercorns coarsely. Using a food mill or mortar and pestle. Set aside.
Bring salted water to a boil. Cook pasta to al dente. Reserve 1 cup of pasta liquid. Drain pasta return to pot with the pasta still dripping.
Working quickly, over low heat, toss the pasta with 1/2 cup grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, toss constantly. If the pasta seems to dry add cooking liquid. Off heat add the remaining 1/2 cup Pecorino. Serve immediately with extra Pecorino for sprinkling.
Enjoy!!!
1/2 to 1 tablespoon whole black Tellicherry peppercorns
Kosher salt
1/2 pound dried Italian egg pasta such as Tagliarelle
1 cup fresh grated aged Pecorino cheese (4-ounces)
Plus extra for serving
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley
Crush peppercorns coarsely. Using a food mill or mortar and pestle. Set aside.
Bring salted water to a boil. Cook pasta to al dente. Reserve 1 cup of pasta liquid. Drain pasta return to pot with the pasta still dripping.
Working quickly, over low heat, toss the pasta with 1/2 cup grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, toss constantly. If the pasta seems to dry add cooking liquid. Off heat add the remaining 1/2 cup Pecorino. Serve immediately with extra Pecorino for sprinkling.
Enjoy!!!
Tagliarelle With Truffle Butter
This is so delicious. So few ingredients so it is important to use only the best. It is worth it. Now white truffle butter can be hard to find but you can order it on line. It is so affordable in terms of working with truffes which are big bucks.If you happen to live in Tennessee you can find white truffle butter at the Fresh Foods Market. Recipe follows:
Kosher Salt
1/2 heavy cream
3 ounces white truffle butter
1 (8.62-ounce) package Cipriani tagliarelle dried pasta or other egg fettucine
3 tablespoons chopped fresh chives
3 ounces Parmesan, shaved thin with a vegetable peeler
Add 1 tablespoon salt to a large pot of water and bring to a boil.
In a large saute pan heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon black pepper, lower the heat to low and swirl the butter until it melts. Keep warm.
Cook pasta to the pot of boiling water. Cook for exactly 3 minutes if using Cipriani pasta if something else follow box directions.
Reserve 1/2 cup pasta water. Add drained pasta and toss in saute pan with butter mixture. As the pasta absorbs butter sauce add as much cooking water as needed to keep creamy.
Serve the pasta topped with chopped chives and shaved Parmesan. Sprinkle with salt and pepper.
Enjoy!!!
Kosher Salt
1/2 heavy cream
3 ounces white truffle butter
1 (8.62-ounce) package Cipriani tagliarelle dried pasta or other egg fettucine
3 tablespoons chopped fresh chives
3 ounces Parmesan, shaved thin with a vegetable peeler
Add 1 tablespoon salt to a large pot of water and bring to a boil.
In a large saute pan heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon black pepper, lower the heat to low and swirl the butter until it melts. Keep warm.
Cook pasta to the pot of boiling water. Cook for exactly 3 minutes if using Cipriani pasta if something else follow box directions.
Reserve 1/2 cup pasta water. Add drained pasta and toss in saute pan with butter mixture. As the pasta absorbs butter sauce add as much cooking water as needed to keep creamy.
Serve the pasta topped with chopped chives and shaved Parmesan. Sprinkle with salt and pepper.
Enjoy!!!
Sunday, July 25, 2010
Smoked Salmon Frittata
Frittata's make such a wonderful presentation. They defintely have the Wow factor and so much easier to prepare for a crowd then omelletes. They can be prepared in advance and served hot or at room temp. Ideal for anytime of the day. If served at lunch or dinner it pairs well with a light green salad. Serve right from the skillet and slice into wedges. Recipe follows:
1 medium onion, diced
1 tablespoon unsalted butter
12 extra-large eggs
1 cup heavy cream
4 ounces brie cheese, crumbled
1/2 pound smoked salmon, chopped
3 scallions, chopped, white and green parts
3 tablespoon chopped fresh dill
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Preheat the oven to 350 degrees
Saute the onions and butter in a 10-inch oven proof skillet over medium heat until translucent, about 5 minutes.
In a large bowl, beat the eggs. Add the heavy cream, brie, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the skillet in the middle of the oven. Bake for 50 minutes, until it puffs and knife inserted in the middle comes out clean. Serve right from the skillet.
Enjoy!!!
1 medium onion, diced
1 tablespoon unsalted butter
12 extra-large eggs
1 cup heavy cream
4 ounces brie cheese, crumbled
1/2 pound smoked salmon, chopped
3 scallions, chopped, white and green parts
3 tablespoon chopped fresh dill
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Preheat the oven to 350 degrees
Saute the onions and butter in a 10-inch oven proof skillet over medium heat until translucent, about 5 minutes.
In a large bowl, beat the eggs. Add the heavy cream, brie, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the skillet in the middle of the oven. Bake for 50 minutes, until it puffs and knife inserted in the middle comes out clean. Serve right from the skillet.
Enjoy!!!
Roasted Shrimp and Orzo
This dish was one of my most popular salads that we served at my Cafe. It also was one of my most requested for catering functions. Recipe follows:
Kosher salt
Good olive oil
3/4 pound orzo (rice shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black peper
2 pounds shrimp, peeled and deveined,(21-25 count)
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat leaf parsley
1 hot house cucumber, unpeeled, seeded and medium diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large-diced
Preheat the oven to 400 degrees.
Fill a large pot with water, add 1 tablespoon salt and a splash of oil, and bring the water to a boil. add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl.Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoon salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the orzo and then the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
Enjoy!!!
Kosher salt
Good olive oil
3/4 pound orzo (rice shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black peper
2 pounds shrimp, peeled and deveined,(21-25 count)
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat leaf parsley
1 hot house cucumber, unpeeled, seeded and medium diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large-diced
Preheat the oven to 400 degrees.
Fill a large pot with water, add 1 tablespoon salt and a splash of oil, and bring the water to a boil. add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl.Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoon salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the orzo and then the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
Enjoy!!!
Grilled Buttermilk Chicken
I found this recipe in a Martha Stewart Living Magazine. So easy to prepare during grilling season. This marinade gives the chicken a slight tang while tenderizing the meat. If you don't have buttermilk, I have a previous posting on how simple it is to make your own in a pinch. Recipe follows:
2 cups buttermilk
7 garlic cloves, peeled and crushed
1/2 cup fresh rosemary or thyme, rough chopped
Coarse salt and freshly ground pepper
3 lbs. whole chicken, cut into parts
Combine buttermilk, garlic, herbs, 3/4 tablespoon salt and 1 teaspoon pepper.
Place chicken in baking dish. Cover with marinade turning to coat. Refrigerate for atleast 4 hours or overnight, turning chicken occasionally. Remove chicken from refrigerator 30 minutes before grilling.
Heat grill to medium with direct and indirect heat zones. Brush grates with oil. Remove chicken from marinade, and pat dry with paper towels. Grill breast halves,thighs,and drumsticks, skin side down, over direct heat for 10 minutes. Flip, move to indirect heat, and grill, covered,until a instant read thermometer inserted into the thickest part of the thighs registers 165, 10 to 15 minutes. Grill wings over direct heat, flipping often, until cooked through about 15 minutes.
Enjoy!!!
2 cups buttermilk
7 garlic cloves, peeled and crushed
1/2 cup fresh rosemary or thyme, rough chopped
Coarse salt and freshly ground pepper
3 lbs. whole chicken, cut into parts
Combine buttermilk, garlic, herbs, 3/4 tablespoon salt and 1 teaspoon pepper.
Place chicken in baking dish. Cover with marinade turning to coat. Refrigerate for atleast 4 hours or overnight, turning chicken occasionally. Remove chicken from refrigerator 30 minutes before grilling.
Heat grill to medium with direct and indirect heat zones. Brush grates with oil. Remove chicken from marinade, and pat dry with paper towels. Grill breast halves,thighs,and drumsticks, skin side down, over direct heat for 10 minutes. Flip, move to indirect heat, and grill, covered,until a instant read thermometer inserted into the thickest part of the thighs registers 165, 10 to 15 minutes. Grill wings over direct heat, flipping often, until cooked through about 15 minutes.
Enjoy!!!
Fish Tacos with Sweet and Spicy Slaw
There are so many great fish taco recipes out there. This is now one of two on my blog. This is one I created using a nice crunchy slaw. It would be great to serve during the hot summer months. Recipe follows:
1 lb. Firm white fish such as Mahi Mahi or Tilapia, cut into 1 inch strips
Salt and freshly ground pepper
2 eggs
1 cup Panko bread crumbs
1/2 lemon
4 cups shredded green cabbage
Sweet and Spicy Salad Dressing (previously posted on my blog)
6 corn tortillas
Combine shredded cabbage and sweet and spicy salad dressing. Refrigerate for at least 30 minutes or longer.
Salt and pepper fish strips to season.
Beat two eggs adding a tablespoon of water.
Dredge seasoned fish stripes in egg mixture and then Panko bread crumbs. Place on a baking sheet prepared with cooking spray.
Bake in oven at 375 for 15 minutes. Remove from oven and season with 1/2 lemon. Cover tented with foil and let rest for 5 minutes.
Heat tortillas on indoor grill or in microwave covered with damp paper towel.
Remove slaw from refrigerator.
To assemble; Add a large spoonful of slaw to a tortilla then 1-2 fish strips. Top with salsa if desired. Using remaining slaw as a side dish.
You can also prepare this fish by frying in Canola oil on your cooktop. Heat 2 cups of oil in skillet until a light ripple appears. Gently place fish in skillet. Do not crowd. Turn fish after 4-5 minutes and cook on other side 3 more minutes.
Enjoy!!!
1 lb. Firm white fish such as Mahi Mahi or Tilapia, cut into 1 inch strips
Salt and freshly ground pepper
2 eggs
1 cup Panko bread crumbs
1/2 lemon
4 cups shredded green cabbage
Sweet and Spicy Salad Dressing (previously posted on my blog)
6 corn tortillas
Combine shredded cabbage and sweet and spicy salad dressing. Refrigerate for at least 30 minutes or longer.
Salt and pepper fish strips to season.
Beat two eggs adding a tablespoon of water.
Dredge seasoned fish stripes in egg mixture and then Panko bread crumbs. Place on a baking sheet prepared with cooking spray.
Bake in oven at 375 for 15 minutes. Remove from oven and season with 1/2 lemon. Cover tented with foil and let rest for 5 minutes.
Heat tortillas on indoor grill or in microwave covered with damp paper towel.
Remove slaw from refrigerator.
To assemble; Add a large spoonful of slaw to a tortilla then 1-2 fish strips. Top with salsa if desired. Using remaining slaw as a side dish.
You can also prepare this fish by frying in Canola oil on your cooktop. Heat 2 cups of oil in skillet until a light ripple appears. Gently place fish in skillet. Do not crowd. Turn fish after 4-5 minutes and cook on other side 3 more minutes.
Enjoy!!!
Saturday, July 24, 2010
Shepherd's Pie
This is a highly modified version of a Paula Deen recipe. It is delicious and ideal comfort food. It can be prepared in advance and cooked off when needed. Recipe follows:
1 small onion
1 1/2 pounds ground beef
6 tbls. unsalted butter
2 (8 ounce) cans tomato sauce
1 1/2 cups mixed frozen veggies
Salt and freshly ground pepper
4 cups of your favorite instant mashed potatoes or left over homemade
2 cups instant biscuit mix
1 cup milk
1 cup panko bread crumbs
Beef layer: Saute onions in 2 tbls. butter until tender, about 6-8 minutes. Add ground beef. After beef is brownded, add tomato sauce; Mix in vegetables. Add salt and pepper, to taste.
Prepare instant potatoes according to directions.
Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.
Preheat oven to 350.
Spray a 9 by 2-inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next spread a layer of mixed veggies on top of potatoes. Then add a layer of the meat.Pour biscuit mix over meat. Top with Panko bread crumbs. Melt 4 tbls. of butter and drizzle on top. bake for approximately 35 to 45 minutes until top is golden brown. Serve
Enjoy!!!
1 small onion
1 1/2 pounds ground beef
6 tbls. unsalted butter
2 (8 ounce) cans tomato sauce
1 1/2 cups mixed frozen veggies
Salt and freshly ground pepper
4 cups of your favorite instant mashed potatoes or left over homemade
2 cups instant biscuit mix
1 cup milk
1 cup panko bread crumbs
Beef layer: Saute onions in 2 tbls. butter until tender, about 6-8 minutes. Add ground beef. After beef is brownded, add tomato sauce; Mix in vegetables. Add salt and pepper, to taste.
Prepare instant potatoes according to directions.
Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.
Preheat oven to 350.
Spray a 9 by 2-inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next spread a layer of mixed veggies on top of potatoes. Then add a layer of the meat.Pour biscuit mix over meat. Top with Panko bread crumbs. Melt 4 tbls. of butter and drizzle on top. bake for approximately 35 to 45 minutes until top is golden brown. Serve
Enjoy!!!
Rice with Peas and Cilantro
This is from a past issue of Martha Stewart Living. Very healthful and versatile. Recipe follows:
1 cup fresh cilantro, stems reserved
2 tbls. extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
1/4 tsp. chili powder
Coarse salt and fresh ground pepper
1 cup long-grain rice
1 1/2 cups water ( I used low sodium chicken broth)
1 pound frozen peas
Tie together reserved cilantro stems with kitchen twine. Heat oil in medium pot over medium heat. Cook onion and garlic, stirring occasionally, until tender, about 8 minutes. Add chili powder, and season with salt and pepper; cook for 1 minute. Add rice, and stir to coat. Add cilantro-stem bundle and the water or broth; bring to a boil. Reduce heat to low, and gently simmer, covered, until water or broth is absorbed, about 15 minutes.
Remove from heat, and add peas (do not mix). Cover, and let stand for 10 minutes. Discard cilantro-stem bundle. Season with salt and pepper. Stir in cilantro leaves and serve.
Enjoy!!!
1 cup fresh cilantro, stems reserved
2 tbls. extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
1/4 tsp. chili powder
Coarse salt and fresh ground pepper
1 cup long-grain rice
1 1/2 cups water ( I used low sodium chicken broth)
1 pound frozen peas
Tie together reserved cilantro stems with kitchen twine. Heat oil in medium pot over medium heat. Cook onion and garlic, stirring occasionally, until tender, about 8 minutes. Add chili powder, and season with salt and pepper; cook for 1 minute. Add rice, and stir to coat. Add cilantro-stem bundle and the water or broth; bring to a boil. Reduce heat to low, and gently simmer, covered, until water or broth is absorbed, about 15 minutes.
Remove from heat, and add peas (do not mix). Cover, and let stand for 10 minutes. Discard cilantro-stem bundle. Season with salt and pepper. Stir in cilantro leaves and serve.
Enjoy!!!
Homemade buttermilk
This will come in handy when you need buttermilk for a recipe and are out. You will be suprised how often you will use this when you can make it yourself. There will be a future post for a chicken marinade that this is perfect for.Recipe follows:
1 cup whole milk
1 tbls. white vinegar
Combine and let stand for 5 minutes. Now you have buttermilk!!!
Enjoy!!!
1 cup whole milk
1 tbls. white vinegar
Combine and let stand for 5 minutes. Now you have buttermilk!!!
Enjoy!!!
Congo Bars
This dessert bar is a recipe that was passed down in my dear friend Cheryl's family. The key is the brown sugar. Recipe follows:
Using a mixer combine:
1/2 lb. Butter (2 sticks, room temp.)
1 lb. Brown sugar
3 eggs (room temp., add 1 at a time)
1 tsp. vanilla
Combine:
2 3/4 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
Add to wet mixture.
Fold in 1 cup of semi sweet chocolate morsels
Prepare a pyrex dish by spraying with cooking spray
Bake at 325 for 35 minutes or until a tooth pick can be removed from center clean.
Enjoy!!!
Using a mixer combine:
1/2 lb. Butter (2 sticks, room temp.)
1 lb. Brown sugar
3 eggs (room temp., add 1 at a time)
1 tsp. vanilla
Combine:
2 3/4 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
Add to wet mixture.
Fold in 1 cup of semi sweet chocolate morsels
Prepare a pyrex dish by spraying with cooking spray
Bake at 325 for 35 minutes or until a tooth pick can be removed from center clean.
Enjoy!!!
Friday, July 2, 2010
The Most Flavor You Can Get From Shrimp
I know there are many ways to prepare wonderful shrimp. This is so simple and always a crowd pleaser. Ready, Shrimp,( I like 21-25 count, shrimp per pound), olive oil, salt and pepper. I clean and deveine , sometimes leaving tails on to serve. The tail makes for a nice handle. Preheat oven to 375. Place cleaned shrimp on a baking sheet coating with olive oil salt and pepper. Toss. Make sure you only have a single layer on the sheet pan. Roast for 3-4 minutes. Remove. Trust me REMOVE. They will continue to cook after coming out of the oven.
Shrimp are so sensative. So be careful. When the shrimp looks like a C it is cooked. When it look like an O, Oh no!!! It is over cooked!!! This totally intensifies the flavor of the shrimp. Try this method you will love it!!!
Enjoy!!!
Shrimp are so sensative. So be careful. When the shrimp looks like a C it is cooked. When it look like an O, Oh no!!! It is over cooked!!! This totally intensifies the flavor of the shrimp. Try this method you will love it!!!
Enjoy!!!
Stephanie's Asparagus Penne Pasta
This recipe was selected for me to try by my beloved niece and very best friend in the whole world Miss Stephanie. She helps me so much with my cooking projects. We live many miles apart but that does not stop us from working together. I can't imagine letting a day go by without talking to her at least 50 times. We are a great team and we have some suprising adventures in our future!!!
This recipe is a Rachel Ray recipe from her Big Orange Cookbook. It is designed to be vegetarian but I could certainly imagine adding grilled chicken breast to it also. Recipe follows:
Salt
1 lb. thin aspargus, trimmed of ends
1 lb. whole wheat penne pasta
1 Tbls. extra-virgin olive oil
2 Tbls. unsalted butter
2 large garlic cloves, minced
2 Tbls. all-purpose flour
3/4 cup vegetable stock or chicken if you prefer
3/4 cup half-and-half
2 Tbls. Djon mustard (I cut it in half, I am not a fan of mustard)
2 Tsp. lemon zest
Black pepper
2 Tbls. fresh tarragon, finely chopped
Juice of 1 lemon
1 cup Parmasen Cheese
Directions:
Bring pasta pot to a boil , add salt. Drop the asparagus in for 2 minutes. Remove, drain and chop into 2-inch pieces. Add the pasta to the water and cook to al dente. (This is the key to this recipe. The asparagus water flavors the pasta)
To a skillet over medium heat add extra-virgin olive oil and butter. When melted add garlic and cook gently for 2-3 minutes. Sprinkle flour in and cook for another 1 minute, stirring. Whisk in the stock, half-and-half, mustard, and lemon zest. Season the sauce with salt, pepper and tarragon, cook for another 2-3 minutes, until thickened. Add the lemon juice, and gently toss the asparagus and the pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper, to taste, then top with cheese and serve.
Thank you Steph. I love you!!!!
Enjoy!!!
This recipe is a Rachel Ray recipe from her Big Orange Cookbook. It is designed to be vegetarian but I could certainly imagine adding grilled chicken breast to it also. Recipe follows:
Salt
1 lb. thin aspargus, trimmed of ends
1 lb. whole wheat penne pasta
1 Tbls. extra-virgin olive oil
2 Tbls. unsalted butter
2 large garlic cloves, minced
2 Tbls. all-purpose flour
3/4 cup vegetable stock or chicken if you prefer
3/4 cup half-and-half
2 Tbls. Djon mustard (I cut it in half, I am not a fan of mustard)
2 Tsp. lemon zest
Black pepper
2 Tbls. fresh tarragon, finely chopped
Juice of 1 lemon
1 cup Parmasen Cheese
Directions:
Bring pasta pot to a boil , add salt. Drop the asparagus in for 2 minutes. Remove, drain and chop into 2-inch pieces. Add the pasta to the water and cook to al dente. (This is the key to this recipe. The asparagus water flavors the pasta)
To a skillet over medium heat add extra-virgin olive oil and butter. When melted add garlic and cook gently for 2-3 minutes. Sprinkle flour in and cook for another 1 minute, stirring. Whisk in the stock, half-and-half, mustard, and lemon zest. Season the sauce with salt, pepper and tarragon, cook for another 2-3 minutes, until thickened. Add the lemon juice, and gently toss the asparagus and the pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper, to taste, then top with cheese and serve.
Thank you Steph. I love you!!!!
Enjoy!!!
Summer Corn Fettuccine
This was recently featured on a Rachel Ray 30 Minute Meals Show. Local and seasonal ingredients are the trend. So as you can imagine this is a great summer dish!!! I served this as a side dish but paired with a green salad it could be its own meal easily. Directions follow:
Salt
1 lb. Fettuccine
Extra-virgin olive oil, for drizzling
6 slices smoky bacon, chopped
6 ears corn on the cob, shucked
3 shallots, finely chopped
1 small red pepper, seeded and chopped
Fresh ground black pepper
1 cup half and half or heavy cream
1/2 cup dry white wine or chicken stock
2 tbls. chopped fresh thyme
1-2 dashes hot sauce
1 cup Parmasaen cheese
1/2 cup fresh basil, chopped
Directions:
Bring pasta pot of water to a boil salt well and drizzle with olive oil.Add pasta cooking to al dente.
Meanwhile in a large skillet heat, drizzle with extra virgin olive oil over medium-high heat. Add the bacon and cook a few minutes until rendered crisp. Scrape the ears of corn.Add 3/4 of the scraped corn and any of the corn liquid to the pan with the bacon. Add the shallots and red pepper. Season well with salt and pepper, Remember to taste for seasoning. Cook until veggies are tender about 5-6 minutes.
Add the remaing corn and half and half to a food processor and puree.
Add the wine or stock to the corn and veggie mixture, simmer for a minute to reduce. Stir in the thyme and cream and corn mixture. Cook for 4-5 minutes, stirring often, to thicken. Add hot sauce and season with salt and pepper, to taste.
Drain pasta, add to a large serving bowl. Pour sauce over, add cheese and toss well with tongs. Top with chopped fresh basil and serve.
Enjoy!!!
Salt
1 lb. Fettuccine
Extra-virgin olive oil, for drizzling
6 slices smoky bacon, chopped
6 ears corn on the cob, shucked
3 shallots, finely chopped
1 small red pepper, seeded and chopped
Fresh ground black pepper
1 cup half and half or heavy cream
1/2 cup dry white wine or chicken stock
2 tbls. chopped fresh thyme
1-2 dashes hot sauce
1 cup Parmasaen cheese
1/2 cup fresh basil, chopped
Directions:
Bring pasta pot of water to a boil salt well and drizzle with olive oil.Add pasta cooking to al dente.
Meanwhile in a large skillet heat, drizzle with extra virgin olive oil over medium-high heat. Add the bacon and cook a few minutes until rendered crisp. Scrape the ears of corn.Add 3/4 of the scraped corn and any of the corn liquid to the pan with the bacon. Add the shallots and red pepper. Season well with salt and pepper, Remember to taste for seasoning. Cook until veggies are tender about 5-6 minutes.
Add the remaing corn and half and half to a food processor and puree.
Add the wine or stock to the corn and veggie mixture, simmer for a minute to reduce. Stir in the thyme and cream and corn mixture. Cook for 4-5 minutes, stirring often, to thicken. Add hot sauce and season with salt and pepper, to taste.
Drain pasta, add to a large serving bowl. Pour sauce over, add cheese and toss well with tongs. Top with chopped fresh basil and serve.
Enjoy!!!
My Friend Marilyn's Chicken Over Rice
Yeah!!! Marilyn finely signed on as a follower to my blog!!! Thank you!!! This is one of her many signature dishes. Her grown boys still request it on a very regular basis. Recipe follows:
3 lbs. boneless skinless chicken breast. ( I actually used boneless skinless thighs, just my preference)
2 Tbls. olive oil
2 Tbls. fahita seasoning
1 Tbls. season all
Fresh grounfd black pepper
Mix seasonings together and sprinkle on chicken. Cover and refrigerate for at least 1 hour.Season well.
6 cups low sodium chicken broth, reserve 1/4 cup to combine with corn starch or all purpose flour,( Warm broth before combining)
2 Tbls. soy sauce ( reserve extra, you are looking to obtain a very, very light brown color)
3 dashes hot sauce, optional
1/4 cup corn starch or all purpose flour
Directions:
Brown chicken in olive oil. Remove and set aside. Add chicken broth to pan and bring to a boil. Add in soy sauce. Whisk in chicken broth/corn starch mixture to thicken to a gravy consistency. Lower to simmer and return chicken to pan for 20 minutes. Serve over rice.
Also to enhance the flavor of your rice substitute chicken broth instead of water.
Thanks Marilyn.
Enjoy!!!
3 lbs. boneless skinless chicken breast. ( I actually used boneless skinless thighs, just my preference)
2 Tbls. olive oil
2 Tbls. fahita seasoning
1 Tbls. season all
Fresh grounfd black pepper
Mix seasonings together and sprinkle on chicken. Cover and refrigerate for at least 1 hour.Season well.
6 cups low sodium chicken broth, reserve 1/4 cup to combine with corn starch or all purpose flour,( Warm broth before combining)
2 Tbls. soy sauce ( reserve extra, you are looking to obtain a very, very light brown color)
3 dashes hot sauce, optional
1/4 cup corn starch or all purpose flour
Directions:
Brown chicken in olive oil. Remove and set aside. Add chicken broth to pan and bring to a boil. Add in soy sauce. Whisk in chicken broth/corn starch mixture to thicken to a gravy consistency. Lower to simmer and return chicken to pan for 20 minutes. Serve over rice.
Also to enhance the flavor of your rice substitute chicken broth instead of water.
Thanks Marilyn.
Enjoy!!!
Sweet and Spicy Salad Dressing
This pairs well with beef!!! But, I love it so much I plan to use it in many applications. I will keep you informed. Recipe follows:
1 small clove garlic, minced
2 Tbls.good ketchup
2.Tbls. whole grain mustard (I am not big on mustard so I only used 1 Tbls.)
1 1/2 Tbls. Worcestershire sauce
2 Tbls. balsamic vinegar
3 dashes hot sauce (or a desired)
1/2 cup extra virgin olive oil
1 heart romaine lettuce, chopped
1/2 pint cherry tomatoes
Directions:
Combine garlic, ketchup, mustard, Worcestershire sauce and vinegar. Whisk in slowly the olive oil and season with salt and pepper to taste.
Make sure you always season your dressings well. The dressing has to flavor alot of lettuce.
Toss with chopped romaine lettuce and top with sliced cherry tomatoes and serve!!!!
Enjoy!!!
1 small clove garlic, minced
2 Tbls.good ketchup
2.Tbls. whole grain mustard (I am not big on mustard so I only used 1 Tbls.)
1 1/2 Tbls. Worcestershire sauce
2 Tbls. balsamic vinegar
3 dashes hot sauce (or a desired)
1/2 cup extra virgin olive oil
1 heart romaine lettuce, chopped
1/2 pint cherry tomatoes
Directions:
Combine garlic, ketchup, mustard, Worcestershire sauce and vinegar. Whisk in slowly the olive oil and season with salt and pepper to taste.
Make sure you always season your dressings well. The dressing has to flavor alot of lettuce.
Toss with chopped romaine lettuce and top with sliced cherry tomatoes and serve!!!!
Enjoy!!!
Figure Friendly Tomato Soup
This recipe can be made year round and served with a grill cheese sandwich creating a perfect comfort meal. However, as we approach tomato season it is also ideal for a way to use those beautiful vine ripe tomato from our gardens.
When tomatoes are not in season a great tip is to slice them, spread on a sheet pan. Drizzle with olive oil, salt, and pepper and roast in the oven at 375 for about 45minutes. This really brings out the flavor. I actually do this all the time. I love the additional layer of flavor it creates. Recipe follows:
2Tbls. olive oil
1 yellow onion, diced
2 leeks, cleaned well and diced
2 garlic cloves, minced
1/4 cup vermouth, optional
2lb. tomatoes of your choice
2 Tbls. tomato paste
4 cup chicken broth
Salt and pepper to taste
2 Tbls. fresh herbs, such as parsley finely chopped
Directions:
Roast Tomatoes per directions above.
In a Dutch oven over medium high neat warm oil. Add onions and leeks until translucent, about 7 minutes. Stirring frequently. Then add garlic for another 3 minutes stirring not to burn.
Add vermouth, cook until evaporated.
Add tomatoes and tomato paste, cook stirring occasionally for about 5 minutes.
Add broth bring to a boil and then let simmer for 20 minutes.
Using immersion blender puree soup. Until desired consistency. If you do not have an immersion blender a regular blender will do, but always use caution blending hot items.
Season with salt and pepper. Stir in herbs and serve.
Enjoy!!!
When tomatoes are not in season a great tip is to slice them, spread on a sheet pan. Drizzle with olive oil, salt, and pepper and roast in the oven at 375 for about 45minutes. This really brings out the flavor. I actually do this all the time. I love the additional layer of flavor it creates. Recipe follows:
2Tbls. olive oil
1 yellow onion, diced
2 leeks, cleaned well and diced
2 garlic cloves, minced
1/4 cup vermouth, optional
2lb. tomatoes of your choice
2 Tbls. tomato paste
4 cup chicken broth
Salt and pepper to taste
2 Tbls. fresh herbs, such as parsley finely chopped
Directions:
Roast Tomatoes per directions above.
In a Dutch oven over medium high neat warm oil. Add onions and leeks until translucent, about 7 minutes. Stirring frequently. Then add garlic for another 3 minutes stirring not to burn.
Add vermouth, cook until evaporated.
Add tomatoes and tomato paste, cook stirring occasionally for about 5 minutes.
Add broth bring to a boil and then let simmer for 20 minutes.
Using immersion blender puree soup. Until desired consistency. If you do not have an immersion blender a regular blender will do, but always use caution blending hot items.
Season with salt and pepper. Stir in herbs and serve.
Enjoy!!!
Pink Grapefruit Margaritas
Yum Yum!!! So refreshing during this very hot summer. I only salt half the rim of my glasses it is pretty and ideal for both salt and no salt guests. Recipe follows:
1 lime, cut into wedges, optional just for salting
Kosher salt, again optional
1 cup rub red grapefruit juice
1/2 cup freshly squeezed lime juice, 4 limes
1 cup orange liqueur, Triple Sec is a good choice
2 cups ice
1 cup white tequila
Directions:
Salt or don't salt your rims of your glasses. If salting rub edge of rim with lime and then salt rim. Let dry.
Combine the grapefruit juice, lime juice, orange liqueur, and ice in blender until smooth.
Pour into pitcher and add tequilla. Stir.
If you are not salting your glasses stir in 1/4 teaspoon salt.Brings out tons of additional flavor!!!
Enjoy!!
1 lime, cut into wedges, optional just for salting
Kosher salt, again optional
1 cup rub red grapefruit juice
1/2 cup freshly squeezed lime juice, 4 limes
1 cup orange liqueur, Triple Sec is a good choice
2 cups ice
1 cup white tequila
Directions:
Salt or don't salt your rims of your glasses. If salting rub edge of rim with lime and then salt rim. Let dry.
Combine the grapefruit juice, lime juice, orange liqueur, and ice in blender until smooth.
Pour into pitcher and add tequilla. Stir.
If you are not salting your glasses stir in 1/4 teaspoon salt.Brings out tons of additional flavor!!!
Enjoy!!
Sunday, June 20, 2010
Asian Inspired Chicken
I saw this recipe in People Magazine a few weeks ago. I believe the Chef who created it is Aida Mollenkamp. It was designed for skewers using boneless, skinless chicken breast. However, I prepared it using skinless chicken thighs. I prefer thighs because they have so much more flavor then any other part of the bird. Also I did not use skewers. I prepared the thighs in tacked. You can do it either way.
Recipe follows:
1/3 cups molasses
1/3 cup red wine vinegar
5 tbsp. Worcestershire sauce
2 tbsp. olive oil
2tbsp. light brown sugar
2 chipotle pepppers in adobo sauce, chopped (or 2 tsp. hot sauce)
3 pounds skinless chicken thighs
Directions:
Combine all ingredients except chicken in a large glass bowl by whisking together.
Add chicken coating it in the marinade and place in the refrigerator for at least 45 minutes or up to 4 hours.
Place chicken on a sheet pan that has been lined with foil. ( You will be happy you did this step!!!) Reserve marinade.
Bake in a 375 degree oven for about 40 minutes.Testing temp to avoid overcooking.
Take reserved marinade and bring to a boil for 3 minutes. Use to baste half way through the cooking process.
Remove from oven cover with foil for 10 minutes to rest and serve.
Enjoy!!!
Recipe follows:
1/3 cups molasses
1/3 cup red wine vinegar
5 tbsp. Worcestershire sauce
2 tbsp. olive oil
2tbsp. light brown sugar
2 chipotle pepppers in adobo sauce, chopped (or 2 tsp. hot sauce)
3 pounds skinless chicken thighs
Directions:
Combine all ingredients except chicken in a large glass bowl by whisking together.
Add chicken coating it in the marinade and place in the refrigerator for at least 45 minutes or up to 4 hours.
Place chicken on a sheet pan that has been lined with foil. ( You will be happy you did this step!!!) Reserve marinade.
Bake in a 375 degree oven for about 40 minutes.Testing temp to avoid overcooking.
Take reserved marinade and bring to a boil for 3 minutes. Use to baste half way through the cooking process.
Remove from oven cover with foil for 10 minutes to rest and serve.
Enjoy!!!
Tomato Tortilla Crisp Appetizer
I briefly saw this in a movie I watched recently. It look so cute I had to create a recipe. I tested it a few nights ago for my husband and I to sample. I stepped away for a minute and he had managed to eat 12. He was not all that hungry either. They were just that good and so refreshing. Now I already know alot of people will choose to purchase the guacomole. That is ok. This recipe will still work. But,this recipe is so simple and tasty I encourage you to go the extra mile and do it atleast once from scratch!!!!
Recipe follows:
24 small tomatoes ( Now, I don't have a specific name because there are so many varieties available today. But this is what you want: A tomato larger than a cherry tomato and small enough to pop in your mouth as a appetizer. No utensils needed!!)
2 Hass avacados
1 small tomato, seeded and diced small
1/2 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
3 corn tortillas
canola oil for frying
Directions:
Using a paring knife, cut a small piece from the bottom of each tomato so it can stand on a plate. Then using pairing knife carfully cut a circle at the top and remove filling. Preparing a place to put the stuffing.
Cut both Hass avacados in a small dice and place in bowl, add garlic salt, pepper, olive oil. With a fork gently mash and mix ingredients until combined. Do not totally mash avacado. Taste for seasonings.
Spoon mixture into each tomato. Filling it until it over flows and has a round top.
In a medium sized skillet heat canola oil, about 1/2 inch in pan until frying temp. (oil will have alittle wave running through it)
Using a shot glass or small cookie cutter cut 12 rounds from tortillas. Fry in skillet about 20 seconds on each side. Remove when golden, place on a papper towl to drain and lightly salt.Let cool.
When plating, place each tomato on top of the crisp tortilla round and serve.
Enjoy!!!
Recipe follows:
24 small tomatoes ( Now, I don't have a specific name because there are so many varieties available today. But this is what you want: A tomato larger than a cherry tomato and small enough to pop in your mouth as a appetizer. No utensils needed!!)
2 Hass avacados
1 small tomato, seeded and diced small
1/2 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
3 corn tortillas
canola oil for frying
Directions:
Using a paring knife, cut a small piece from the bottom of each tomato so it can stand on a plate. Then using pairing knife carfully cut a circle at the top and remove filling. Preparing a place to put the stuffing.
Cut both Hass avacados in a small dice and place in bowl, add garlic salt, pepper, olive oil. With a fork gently mash and mix ingredients until combined. Do not totally mash avacado. Taste for seasonings.
Spoon mixture into each tomato. Filling it until it over flows and has a round top.
In a medium sized skillet heat canola oil, about 1/2 inch in pan until frying temp. (oil will have alittle wave running through it)
Using a shot glass or small cookie cutter cut 12 rounds from tortillas. Fry in skillet about 20 seconds on each side. Remove when golden, place on a papper towl to drain and lightly salt.Let cool.
When plating, place each tomato on top of the crisp tortilla round and serve.
Enjoy!!!
Cheesy Noodle Casserole
What a great combination cheese and noodles. Comfort food like no other. This dish however is very different from a mac and cheese. Much, Much lighter. The key is the thinnest noodle you can find. I usually can find a very fine noodle in the Jewish section on International isle of the grocery store. If not there, a angel hair pasta will work. Also, it is ok to substitute the cheeses with what you have on hand. This is one of those recipes that many combinations would work well.
Recipe follows:
1lb. fine egg noodle
1 cup sour cream
1 cup ricotta Cheese
1 half grated yellow onion
1 teaspoon hot sauce
1 teaspoon kosher salt
1/2 teaspoon white pepper (looks better in this dish, but if you don't have it on hand use black)
1/2 cup parmasean cheese
3/4 cup panko bread crumbs
Direction:
Cook noodles by package directions.
Combine sour cream, ricotta cheese, onion, hot sauce, salt and pepper. Taste for seasonings. Sour cream commands alot of salt.
Add cooked noodles to mixture.
Spray casserole dish with cooking spray and add mixture. Top with parmasean cheese and then panko bread crumbs.
Bake in a 350 degree oven for 20-25 minutes or until golden brown.
This will come out of the oven with a wonderful crunchy top and so light and fluffy inside.
Enjoy!!!
Recipe follows:
1lb. fine egg noodle
1 cup sour cream
1 cup ricotta Cheese
1 half grated yellow onion
1 teaspoon hot sauce
1 teaspoon kosher salt
1/2 teaspoon white pepper (looks better in this dish, but if you don't have it on hand use black)
1/2 cup parmasean cheese
3/4 cup panko bread crumbs
Direction:
Cook noodles by package directions.
Combine sour cream, ricotta cheese, onion, hot sauce, salt and pepper. Taste for seasonings. Sour cream commands alot of salt.
Add cooked noodles to mixture.
Spray casserole dish with cooking spray and add mixture. Top with parmasean cheese and then panko bread crumbs.
Bake in a 350 degree oven for 20-25 minutes or until golden brown.
This will come out of the oven with a wonderful crunchy top and so light and fluffy inside.
Enjoy!!!
Ricotta Crostini
This is a wonderful simple appetizer or a great addition to a salad. Something that is very important for every foodie to practice is: Only use quality ingredients. This is so important but especially when so few are called for in a recipe.This recipe will yield about 24 pieces. But as you can see if using as side with salad or for a smaller group you can adjust to your specific needs.
Recipe Follows:
1 loaf French bread
1 clove garlic, peeled
Extra Virgin olive oil, for brushing
12 ounces Ricotta Cheese
Salt and fresh ground pepper
Directions:
Slice bread into 1/2 inch pieces, brush both sides with EVOO, light salt and pepper. You can either bake in oven 5 minutes on each side or until golden brown or grill both sides until golden.
Remove and rub both sides with garlic clove. Spread each with a about a tablespoon of Ricotta. Drizzle with EVOO and lightly salt and pepper.
Enjoy!!!
Recipe Follows:
1 loaf French bread
1 clove garlic, peeled
Extra Virgin olive oil, for brushing
12 ounces Ricotta Cheese
Salt and fresh ground pepper
Directions:
Slice bread into 1/2 inch pieces, brush both sides with EVOO, light salt and pepper. You can either bake in oven 5 minutes on each side or until golden brown or grill both sides until golden.
Remove and rub both sides with garlic clove. Spread each with a about a tablespoon of Ricotta. Drizzle with EVOO and lightly salt and pepper.
Enjoy!!!
Wednesday, June 16, 2010
Mississippi Mud Bars
This recipe is a go to dessert for my sister Pam who entertains often for small to large crowds. It is a major hit and her family always requests her to make them. I recently made them and now understand the attraction!!!
Also, Great make ahead dessert. Recipe follows:
Preheat oven to 325 degrees
1 stick unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup peanut butter
1 large egg, room temp
1 tablespoon vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 oz white chocolate, coarsley chopped and divided in half
12 oz semi-sweet chocolate chips, divided in half
1 cup coarsley chopped pecans, divided in half
1. Butter pan, line with aluminum foil which is also buttered.
2. Mix butter and sugar in large bowl until smooth using medium speed with a electric mixer. Beat in peanut butter until smooth.
3. Stir egg and vanilla together. Add to peanut butter mixture and combine.
4. In a small bowl whisk together the flour, baking soda and salt. Add to the peanut butter mixture and combine well.
5. Stir one portion of each chocolate and combine. Stir in one portion of pecans.
6. Spread batter evenly in prepared pan and bake 30-35 minutes.
7. Remove pan from oven and immediately sprinkle remain chocolate on top. Cover pan with foil and set aside and let chocolate melt.
8. When melted, swirl the chocolates together with the tip of a knife to make a marble effect on top. Sprinkle remaining pecans on top. Let the bars cool completely in the pan or a wire rack.
9. Cut into squares and serve. Makes 16- 2" squares.
Enjoy!!!
Also, Great make ahead dessert. Recipe follows:
Preheat oven to 325 degrees
1 stick unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup peanut butter
1 large egg, room temp
1 tablespoon vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 oz white chocolate, coarsley chopped and divided in half
12 oz semi-sweet chocolate chips, divided in half
1 cup coarsley chopped pecans, divided in half
1. Butter pan, line with aluminum foil which is also buttered.
2. Mix butter and sugar in large bowl until smooth using medium speed with a electric mixer. Beat in peanut butter until smooth.
3. Stir egg and vanilla together. Add to peanut butter mixture and combine.
4. In a small bowl whisk together the flour, baking soda and salt. Add to the peanut butter mixture and combine well.
5. Stir one portion of each chocolate and combine. Stir in one portion of pecans.
6. Spread batter evenly in prepared pan and bake 30-35 minutes.
7. Remove pan from oven and immediately sprinkle remain chocolate on top. Cover pan with foil and set aside and let chocolate melt.
8. When melted, swirl the chocolates together with the tip of a knife to make a marble effect on top. Sprinkle remaining pecans on top. Let the bars cool completely in the pan or a wire rack.
9. Cut into squares and serve. Makes 16- 2" squares.
Enjoy!!!
Mahi Mahi Fish Tacos
Mahi Mahi is such a wonderful fish. But it can be hard to find fresh, or frozen for that matter, in different parts of the country. Costco does sell it frozen and it is quite good. If you can't get Mahi Mahi any flaky white fish would do. This is a very light fresh version of a taco. Recipe follows:
2 Mahi Mahi fillets
1 teaspoon cumin
1 tablespoon olive oil
1/2 cup good mayonnaise
3 tablespoons of your favorite salsa
8 tortillas (makes 4 tacos, doubled each taco)
2 cups shredded lettuce
1 chopped tomato
Season fish fillets with cumin, salt and pepper. Let rest for 15 minutes in the refrigerator.
Heat skillet adding olive oil over medium heat. Add fish and cook for about 4 minutes on each side. (watch to not over cook)
Combine Mayo with your salsa for the topping
Heat tortillas ( I brush lightly each side with olive oil and heat by grilling, on my indoor grill,each side until slightly crisp)
Let the fish rest for 5 minutes and begin to assemble
Enjoy!
2 Mahi Mahi fillets
1 teaspoon cumin
1 tablespoon olive oil
1/2 cup good mayonnaise
3 tablespoons of your favorite salsa
8 tortillas (makes 4 tacos, doubled each taco)
2 cups shredded lettuce
1 chopped tomato
Season fish fillets with cumin, salt and pepper. Let rest for 15 minutes in the refrigerator.
Heat skillet adding olive oil over medium heat. Add fish and cook for about 4 minutes on each side. (watch to not over cook)
Combine Mayo with your salsa for the topping
Heat tortillas ( I brush lightly each side with olive oil and heat by grilling, on my indoor grill,each side until slightly crisp)
Let the fish rest for 5 minutes and begin to assemble
Enjoy!
Summer Carrot Soup
I am always looking for ideas on how to use up ingredients left behind. I, as many people do, shop in bulk. The pricing is so appealing , but there can be so much waste with spoilage. That was how this recipe was born. It is such a great use for those beautiful left behind carrots. Recipe follows:
2 teaspoons ground ginger
2 1/2 teaspoons ground cumin
1 medium onion chopped
1 1/2lbs. carrots (roughly chop)
2 tablespoons olive oil
2 cups chicken broth
2 cups water
In a dutch oven or heavy bottom saucepan saute over medium -low flame chopped carrots, chopped onion, cumin and ginger for about 20 minutes
Add water and chicken broth and bring to a boil
Now reduce heat and cover simmer for 20 more minutes
Remove from heat and let rest for about 5 minutes
Use an immersion blender or regular blender to puree to almost smooth
Return to heat and add 3/4 cup of whole milk and stir until combined
Add salt and fresh ground black pepper to taste
Serve hot
Enjoy!!!
2 teaspoons ground ginger
2 1/2 teaspoons ground cumin
1 medium onion chopped
1 1/2lbs. carrots (roughly chop)
2 tablespoons olive oil
2 cups chicken broth
2 cups water
In a dutch oven or heavy bottom saucepan saute over medium -low flame chopped carrots, chopped onion, cumin and ginger for about 20 minutes
Add water and chicken broth and bring to a boil
Now reduce heat and cover simmer for 20 more minutes
Remove from heat and let rest for about 5 minutes
Use an immersion blender or regular blender to puree to almost smooth
Return to heat and add 3/4 cup of whole milk and stir until combined
Add salt and fresh ground black pepper to taste
Serve hot
Enjoy!!!
Tuesday, June 15, 2010
Grilled Salmon Pasta Salad
When I owned my Cafe this salad was a staple. It was so healthy and always in high demand. Again with this recipe and most recipes adjustments should alway be made according to preference and most important in the quest to use up what is in your pantrty. This salad can be made with a can Salmon or Salmon left over from a previous meal. If you are in an area that has Costco and are a member, I encourage you to try their Kirkland brand of canned Salmon. It is amazingly good and can stay on the shelf until you are ready to use it!!!. Recipe follows:
1lb. pasta I like to use a fancier shape than your usual, but again what is in your pantry is fine
3 cans of good canned Salmon (Recomneded Kirkland Brand from Costco)
1/2 diced English Cucumber (seedless)
1/2 cup diced red onion
1 pint halved cherry tomatoes
1/4 cup capers
2 tablespoons chopped fresh dill
Dressing:
3/4 cup good extra virgin olive oil
1/4 cup white wine vinegar
1 tablespoon Djon Mustard
1 tablespoon minced garlic
Salt and Pepper
Wisk together. Make sure to season well with salt and pepper.
Directions:
Prepare pasta according to package. Combine all other ingredients. Let pasta slightly cool before adding to mixture. Then add dressing and mix well. Try not to break up salmon to to much.
This salad gets better as it sits and ingredients combine.
A great summer salad!!!
Enjoy!!!
1lb. pasta I like to use a fancier shape than your usual, but again what is in your pantry is fine
3 cans of good canned Salmon (Recomneded Kirkland Brand from Costco)
1/2 diced English Cucumber (seedless)
1/2 cup diced red onion
1 pint halved cherry tomatoes
1/4 cup capers
2 tablespoons chopped fresh dill
Dressing:
3/4 cup good extra virgin olive oil
1/4 cup white wine vinegar
1 tablespoon Djon Mustard
1 tablespoon minced garlic
Salt and Pepper
Wisk together. Make sure to season well with salt and pepper.
Directions:
Prepare pasta according to package. Combine all other ingredients. Let pasta slightly cool before adding to mixture. Then add dressing and mix well. Try not to break up salmon to to much.
This salad gets better as it sits and ingredients combine.
A great summer salad!!!
Enjoy!!!
Tristan's Award Winning Scrambled Eggs
This recipe is from my beautiful 10 year old niece Tristan. These eggs are such a hit with her younger brother and sister that they choose them over their Mom's. I am so proud of her for being so creative. She is already a Top Chef in my eyes. Recipe follows:
It doesn't matter how many eggs you are using, add salt and pepper to taste, add milk maybe a 1/2 teaspoon per egg, mix well. Add butter to a hot skillet medium-low heat, The SECRET: Stir constantly until desired consistancy.
Thank you Tristan for sharing!!!
Enjoy!
It doesn't matter how many eggs you are using, add salt and pepper to taste, add milk maybe a 1/2 teaspoon per egg, mix well. Add butter to a hot skillet medium-low heat, The SECRET: Stir constantly until desired consistancy.
Thank you Tristan for sharing!!!
Enjoy!
Zucchini Vichyssoise
This soup is so wonderful. A great twist on a classic. This recipe comes from one of the 1st Barefoot Contessa Cookbooks. It is perfect either served hot or cold!!!! Recipe follows:
1 tablespoon unsalted butter
1 tablespoon good olive oil
5 cups chopped leeks, white and light green parts (4 to 8 leeks)
3 cups chopped zucchini (2 zucchini)
4 cups chopped unpeeled white potatoes (8 small)
1 1/2 quarts chicken broth or stock which ever is available
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons heavy cream (I used whole milk and it was great!)
Fresh chives for garnish (optional)
Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken broth, salt and pepper. Bring to a boil, lower heat to a simmer for 30 minutes. Cool for a few minutes and then process through a foodmill. Add the cream or milk to taste. Serve either cold ot hot, garnish with chopped chives if desired.
I love my food mill because it leaves some large pieces so it is not totally pureed.However, if you don't own a food mill an immersion blender or a regular blender would be fine. If using a regular blender do it in batches and cover blender top with a kitchen towel.
Enjoy!!!
1 tablespoon unsalted butter
1 tablespoon good olive oil
5 cups chopped leeks, white and light green parts (4 to 8 leeks)
3 cups chopped zucchini (2 zucchini)
4 cups chopped unpeeled white potatoes (8 small)
1 1/2 quarts chicken broth or stock which ever is available
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons heavy cream (I used whole milk and it was great!)
Fresh chives for garnish (optional)
Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken broth, salt and pepper. Bring to a boil, lower heat to a simmer for 30 minutes. Cool for a few minutes and then process through a foodmill. Add the cream or milk to taste. Serve either cold ot hot, garnish with chopped chives if desired.
I love my food mill because it leaves some large pieces so it is not totally pureed.However, if you don't own a food mill an immersion blender or a regular blender would be fine. If using a regular blender do it in batches and cover blender top with a kitchen towel.
Enjoy!!!
Herb Pesto
I got the inspiration for this recipe from a recent edition of Food&Wine Magazine. It is a great use of leftover herbs or ones fresh from your garden. Stored properly, by adding 1/4 inch of olive oil to the top of the container, this will last for up to 2 months in the refrigerator.Recipe follows:
In a heavy -bottomed skillet infuse 6 unpeeled garlic gloves with 2 whole jalapeno peppers. Heat until peppers are lightly charred. Peel the garlic and split the peppers, remove seeds. In a blender puree the garlic and peppers. Add 2 cups chopped fresh parsley, 1 cup chopped fresh basil,1 cup chopped fresh cilantro and 1/2 cup extra virgin olive oil. Continue to puree and add salt and pepper to taste.
This recipe is about using up fresh ingredients. So substitute with what you have left over. Pesto is a staple in my house. It has so many great uses!!!
Enjoy!!!
In a heavy -bottomed skillet infuse 6 unpeeled garlic gloves with 2 whole jalapeno peppers. Heat until peppers are lightly charred. Peel the garlic and split the peppers, remove seeds. In a blender puree the garlic and peppers. Add 2 cups chopped fresh parsley, 1 cup chopped fresh basil,1 cup chopped fresh cilantro and 1/2 cup extra virgin olive oil. Continue to puree and add salt and pepper to taste.
This recipe is about using up fresh ingredients. So substitute with what you have left over. Pesto is a staple in my house. It has so many great uses!!!
Enjoy!!!
Croque Monsieur (Classic French Bistro Sandwich)
This brought back such great memories when I recently saw Merryl Streep serve this Sandwich to Steve Martin for dinner in the movie "It's Complicated". This sandwich is so easy but elegant and pairs perfect with a tossed green salad. Recipe follows:
Serves 4
8 slices white bread
2 Table spoons unsalted butter (softened)
4 slices black forest ham
4 slices imported swiss cheese
2 eggs slightly beaten, with a few drops of water
Salt and black pepper
Directions:
Spread each slice of bread with softened butter. Add 1 slice of cheese and 1 slice of ham to each sandwich. Press sandwich firmly together.
Beat egg with water, add salt and pepper to taste
Heat heavy-bottomed frying pan, add 2 tablespoons of butter melt until bubbling stops but before browning. Skillet must be very hot!!! Fry on each side over medium flame for 4-5 minutes. The outside will resemble French Toast!!!
Serve with a simple green salad tossed with a light Vingarette!!!
Enjoy
Serves 4
8 slices white bread
2 Table spoons unsalted butter (softened)
4 slices black forest ham
4 slices imported swiss cheese
2 eggs slightly beaten, with a few drops of water
Salt and black pepper
Directions:
Spread each slice of bread with softened butter. Add 1 slice of cheese and 1 slice of ham to each sandwich. Press sandwich firmly together.
Beat egg with water, add salt and pepper to taste
Heat heavy-bottomed frying pan, add 2 tablespoons of butter melt until bubbling stops but before browning. Skillet must be very hot!!! Fry on each side over medium flame for 4-5 minutes. The outside will resemble French Toast!!!
Serve with a simple green salad tossed with a light Vingarette!!!
Enjoy
Update To The Earlier Shrimp and Rice Salad
I did a variation to my orginal recipe and wanted to share it. I feel it improved an otherwise nice dish. Variation follows:
Delete olives
Add 1/4 cup sour cream
The juice of one half lemon
1 teaspoon lemon zest
1/2 cup finely diced celery
Enjoy!!!!
Delete olives
Add 1/4 cup sour cream
The juice of one half lemon
1 teaspoon lemon zest
1/2 cup finely diced celery
Enjoy!!!!
Thursday, June 3, 2010
Apple Pineapple Cobbler
This is such an easy recipe and my foodie friends that only cook from scratch will only trun their noses up until they taste this dish. This recipe is also from my dear friend Marilyn. she is the queen of semi- homemade.
Recipe Follows:
1 large can apple pie filling
1 large can crushed pineapple. Drain a third of the liquid
1 1/2 teaspoon almond extract
1 teaspoon cinnamon
1 teaspoon lemon juice
Mix and pour all ingredients in a pyrex dish.Then spread 1 box yellow cake mix over the top. Drizzle 1 stick melted butter over top of mixture.
Bake at 325 degrees for 55 minutes. Serve warm with vanilla ice cream.
This so simple. Put in the oven prior to your guests arriving and your house will smell amazing.
Enjoy!!!
Recipe Follows:
1 large can apple pie filling
1 large can crushed pineapple. Drain a third of the liquid
1 1/2 teaspoon almond extract
1 teaspoon cinnamon
1 teaspoon lemon juice
Mix and pour all ingredients in a pyrex dish.Then spread 1 box yellow cake mix over the top. Drizzle 1 stick melted butter over top of mixture.
Bake at 325 degrees for 55 minutes. Serve warm with vanilla ice cream.
This so simple. Put in the oven prior to your guests arriving and your house will smell amazing.
Enjoy!!!
Wednesday, May 5, 2010
Marilyn's Glazed Grilled Salmon
This recipe comes from my dear friend Maryln (Who never reads my blog) It is so simple but wonderful. It is designed for a full side of fillet of Salmon with extra sauce to serve at the table. So remember to reserve about a third of the marinade. Recipe follows:
1 cup olive oil
6 tablespoons djon mustard
6 tablespoons soy sauce
1 teaspoon minced garlic
1/2 cup honey
Whisk together. Remembering everything is to taste. Adjust to your preference. Marinate salmon fillet with 2/3 marinade in the refrigerator for 30-45 minutes. Remove and grill. Serve with reserved marinade for topping.
Enjoy!!!
1 cup olive oil
6 tablespoons djon mustard
6 tablespoons soy sauce
1 teaspoon minced garlic
1/2 cup honey
Whisk together. Remembering everything is to taste. Adjust to your preference. Marinate salmon fillet with 2/3 marinade in the refrigerator for 30-45 minutes. Remove and grill. Serve with reserved marinade for topping.
Enjoy!!!
Cream of Asparagus Soup with Rice
I came across this recipe from a brand new cookbook, came out this past March, I just purchased after reading the Washington Post food section where it was being featured. It is called Dishing up Maryland. The recipes featured are specifically using local ingredients when they are in season. This is the first recipe I have tested which is perfect for the Spring (Asparagus is in season).
This was absolutly my favorite soup recipe that I have tested and I have tested many.
I love it. I finished every drop over a three day period and each day it just tasted better and better. Recipe follows:
2lbs. asparagus
2 tablespoons butter (I use unsalted)
1 small onion, peeled and chopped
2 garlic cloves, peeled and miniced
4 cups chicken stock ( I used broth)
1/2 teaspoon salt (I used kosher)
1/2 fresh ground black pepper
1/3 cup white rice (uncooked I used long grain)
2 cups milk (I used whole)
2 tablespoons chopped fresh parsley
Clean aspargus and chop into thirds
Set aside a dozen tips for garnish
Melt butter in sauce pan saute onions until tender about 5 minutes
Add garlic for 30 seconds and stir
Add asparagus and stir for another 3 minutes
Add the stock, salt, pepper, and uncooked rice, reduce heat to a simmer and cover for 30 minutes.
Steam the reserved asparagus tips and shock in a ice bath to stop the cooking process. Dry. Cut lengthwise in half and set aside.
Puree soup mixture either with a immersion blender or in a blender adding the milk slowly. Return to heat and heat through. Garnish with reserved asparagus tips forming a sun dial shape. Sprinkle with fresh parsley.
This is defintely a recipe to try. I am going to serve it as a first course for this years Mother's Day celebration!!! I know my family will love it as much as I do!!!
Enjoy!!!
This was absolutly my favorite soup recipe that I have tested and I have tested many.
I love it. I finished every drop over a three day period and each day it just tasted better and better. Recipe follows:
2lbs. asparagus
2 tablespoons butter (I use unsalted)
1 small onion, peeled and chopped
2 garlic cloves, peeled and miniced
4 cups chicken stock ( I used broth)
1/2 teaspoon salt (I used kosher)
1/2 fresh ground black pepper
1/3 cup white rice (uncooked I used long grain)
2 cups milk (I used whole)
2 tablespoons chopped fresh parsley
Clean aspargus and chop into thirds
Set aside a dozen tips for garnish
Melt butter in sauce pan saute onions until tender about 5 minutes
Add garlic for 30 seconds and stir
Add asparagus and stir for another 3 minutes
Add the stock, salt, pepper, and uncooked rice, reduce heat to a simmer and cover for 30 minutes.
Steam the reserved asparagus tips and shock in a ice bath to stop the cooking process. Dry. Cut lengthwise in half and set aside.
Puree soup mixture either with a immersion blender or in a blender adding the milk slowly. Return to heat and heat through. Garnish with reserved asparagus tips forming a sun dial shape. Sprinkle with fresh parsley.
This is defintely a recipe to try. I am going to serve it as a first course for this years Mother's Day celebration!!! I know my family will love it as much as I do!!!
Enjoy!!!
Tuesday, April 20, 2010
Chicken Noodle Soup
This recipe brings back so many childhood memories. Those of you who ever dined at the Marriott Hot Shoppes may have tried this wonderful soup. My Mother, now deceased, had The Mariott Hot Shoppes Cookbook and cooked out of it for many years. It was published in celebration of 60 years in business. I recently purchased my own copy and was shocked when I took the time to read their recipes,I was amazed at just how simple they prepared their signature dishes.
This soup recipe is an example. I made it yesterday for my Husband's lunch and He loved it. He actually wants more today. It is by far the easiest soup recipe I have ever prepared. It is delicious and inspires the meaning of comfort food.
Recipe follows: (You probably won't even have to write it down it is that simple)
5 cups chicken broth
5 tablespoons margarine (I used unsalted butter)
1/3 cup all purpose flour
2/3 cups small nooodle rings (If you can't fined the rings substitute the smallest noodle you can find, for example the star shaped noodle)
2/3 cup cooked diced chicken
Heat 4 cups chicken broth to a boil
Melt margarine in a small sauce pan over low heat. Add flour, stirring well until blended. Do not allow to brown.
Add the four mixture to the boling broth. Cook through until thick.
Bring remaining 1 cup broth to a boil. Add the noodles and cook to just tender.
Add the UNDRAINED cooked noodles and the diced chicken to the thickened broth.
Taste to adjust seasonings.
Serve immediately.
The secret to this recipe is cooking the noodles in the chicken broth and then adding both to the soup. This is were the extra layer of flavor comes from.
Enjoy!!!
This soup recipe is an example. I made it yesterday for my Husband's lunch and He loved it. He actually wants more today. It is by far the easiest soup recipe I have ever prepared. It is delicious and inspires the meaning of comfort food.
Recipe follows: (You probably won't even have to write it down it is that simple)
5 cups chicken broth
5 tablespoons margarine (I used unsalted butter)
1/3 cup all purpose flour
2/3 cups small nooodle rings (If you can't fined the rings substitute the smallest noodle you can find, for example the star shaped noodle)
2/3 cup cooked diced chicken
Heat 4 cups chicken broth to a boil
Melt margarine in a small sauce pan over low heat. Add flour, stirring well until blended. Do not allow to brown.
Add the four mixture to the boling broth. Cook through until thick.
Bring remaining 1 cup broth to a boil. Add the noodles and cook to just tender.
Add the UNDRAINED cooked noodles and the diced chicken to the thickened broth.
Taste to adjust seasonings.
Serve immediately.
The secret to this recipe is cooking the noodles in the chicken broth and then adding both to the soup. This is were the extra layer of flavor comes from.
Enjoy!!!
Baked Risotto with Grilled Asparagus
I found this tasty recipe in the William Sonoma Catelog. Great resource for interesting dishes. They always include a certain amount of seasonal recipes in their catelog and they also have may more on their website.
What I found so wonderful about this dish is that unlike traditional risotto, which needs constant attention with stirring, this dish requires little attention and the risotto comes out perfect. Recipe follows:
3tbls. olive oil
2 leeks, white and light green portions, halved, rinsed and thinly sliced
4 garlic cloves minced
1tsp. chopped fresh thyme
Kosher salt and ground black pepper to taste
1 1/2 half cups Arborio rice
1/2 cup dry white wine
4 1/4 cups chicken broth, warmed
1 1/2 lb. asparagus, tough ends trimmed
3tbls. cold unsalted butter, cut into 6 pieces
Preheat oven to 400 degrees
In 3 1/2-qt. wide dutch oven over medium heat, warm 2Tbls. oil. Add leeks, cook, stirring occasionally, until soft, about 8 minutes. Add garlic, thyme and salt, cook 1 minute. Add rice , cook, stirring occasionally, until lightly toasted, 2-3 minutes. Add wine, cook 1 minute. stir in 3 cups broth, increase heat to medium-high and bring to a simmer.Cover, bake, stirring ounce halfway through, until rice is tender and liquid is absorbed, 25-30 minutes.
(This is where I change the recipe alittle. I prefer to roast asparagus, as well as most veggies, in the oven until alittle carmelazation begins. This really adds to the depth of flavor of the asparagus.)
So Toss aspargus with olive oil, salt and pepper. Roast on baking sheet in the oven for about 8-12. minutes. Give the pan a shake halfway through to roast evenly. Remove when the asparagus is just beginning to carmelize. The asparagus will continue to cook when remvoed. So take care not to over cook. cut on a bias 2 inches in lenghths. Stir 1 1/4 cups warm broth into the risotto, stir in cheese, butter, asparagus, salt and pepper. Serves 4-6
Enjoy!!!
What I found so wonderful about this dish is that unlike traditional risotto, which needs constant attention with stirring, this dish requires little attention and the risotto comes out perfect. Recipe follows:
3tbls. olive oil
2 leeks, white and light green portions, halved, rinsed and thinly sliced
4 garlic cloves minced
1tsp. chopped fresh thyme
Kosher salt and ground black pepper to taste
1 1/2 half cups Arborio rice
1/2 cup dry white wine
4 1/4 cups chicken broth, warmed
1 1/2 lb. asparagus, tough ends trimmed
3tbls. cold unsalted butter, cut into 6 pieces
Preheat oven to 400 degrees
In 3 1/2-qt. wide dutch oven over medium heat, warm 2Tbls. oil. Add leeks, cook, stirring occasionally, until soft, about 8 minutes. Add garlic, thyme and salt, cook 1 minute. Add rice , cook, stirring occasionally, until lightly toasted, 2-3 minutes. Add wine, cook 1 minute. stir in 3 cups broth, increase heat to medium-high and bring to a simmer.Cover, bake, stirring ounce halfway through, until rice is tender and liquid is absorbed, 25-30 minutes.
(This is where I change the recipe alittle. I prefer to roast asparagus, as well as most veggies, in the oven until alittle carmelazation begins. This really adds to the depth of flavor of the asparagus.)
So Toss aspargus with olive oil, salt and pepper. Roast on baking sheet in the oven for about 8-12. minutes. Give the pan a shake halfway through to roast evenly. Remove when the asparagus is just beginning to carmelize. The asparagus will continue to cook when remvoed. So take care not to over cook. cut on a bias 2 inches in lenghths. Stir 1 1/4 cups warm broth into the risotto, stir in cheese, butter, asparagus, salt and pepper. Serves 4-6
Enjoy!!!
Creamy Spinach Fettuccine
This recipe was featured by Rachael Ray on her talk show. It is absolutly delicious. It would be perfect for a first course or as a main dish for a vegetarian meal paired with a garden salad. Recipe follows:
Salt
2 bunches spinach cleaned and trimed of stems
1 cup basil leaves packed
1 pound spinach fettuccine
2 tablespoons extra virgin olive oil
2 shallots finely chopped
2 large garlic cloves, finely chopped
1 cup dry white wine
1 cup heavy cream
Salt and Pepper
Fresh grated nutmeg, to taste
Grated Parmigano-Reggiano, one handful to toss with paste and more to pass at the table
Preparation
Bring a pot of water to boil for pasta.Add salt,blanch the spinach and basil for 1 minute then transfer greens with tongs or a spider to a large bowl of ice water to cold-shock it. Remove spinach and basil to a clean kitchen towel and wring dry. Chop or thinly slice. Add more water to the pot if necessary for the pasta.
Heat a large skillet over medium heat with 2 turns of oil. Add shallots and garlic and saute for 3-4 minutes. Add wine and stir for 1 minute. Add cream, bring to a bubble then reduce heat to simmer and keep over a low boil 7-8 minutes while pasta cooks. Season the sauce with salt, pepper and nutmeg.
Cook pasta al dente. Using tongs, add the pasta directly into the skillet with the sauce along with a ladeful of starchy cooking water, the spinach, basil, and cheese. Toss vigorously for 1-2 mintues to combine. Adjust seasonings to taste then serve, passing extra cheese at the table.
The secret to this recipe is cooking the pasta in the same water as the spinach and basil. It really adds another layer of flavor.
Enjoy!!!
Salt
2 bunches spinach cleaned and trimed of stems
1 cup basil leaves packed
1 pound spinach fettuccine
2 tablespoons extra virgin olive oil
2 shallots finely chopped
2 large garlic cloves, finely chopped
1 cup dry white wine
1 cup heavy cream
Salt and Pepper
Fresh grated nutmeg, to taste
Grated Parmigano-Reggiano, one handful to toss with paste and more to pass at the table
Preparation
Bring a pot of water to boil for pasta.Add salt,blanch the spinach and basil for 1 minute then transfer greens with tongs or a spider to a large bowl of ice water to cold-shock it. Remove spinach and basil to a clean kitchen towel and wring dry. Chop or thinly slice. Add more water to the pot if necessary for the pasta.
Heat a large skillet over medium heat with 2 turns of oil. Add shallots and garlic and saute for 3-4 minutes. Add wine and stir for 1 minute. Add cream, bring to a bubble then reduce heat to simmer and keep over a low boil 7-8 minutes while pasta cooks. Season the sauce with salt, pepper and nutmeg.
Cook pasta al dente. Using tongs, add the pasta directly into the skillet with the sauce along with a ladeful of starchy cooking water, the spinach, basil, and cheese. Toss vigorously for 1-2 mintues to combine. Adjust seasonings to taste then serve, passing extra cheese at the table.
The secret to this recipe is cooking the pasta in the same water as the spinach and basil. It really adds another layer of flavor.
Enjoy!!!
Monday, March 29, 2010
The Best Ever Veggie Cream Cheese
I hate when you order out or purchase from the store Veggie cream cheese that looks and tastes like it has been polvorized (do not know if that is spelled correctly) but you get the idea. This recipe has great texture. The radishes really make it special!!
Recipe to follow:
16 ounces of cream cheese
2 tbls minced scallions
2 tbls finely chopped carrots
2 tbls finely chopped celery
2 tbls finely chopped radish
2 to 3 pinches kosher salt
1 pinch fresh ground pepper
Blend with a mixer on low speed until just combined!
Enjoy!!!
Recipe to follow:
16 ounces of cream cheese
2 tbls minced scallions
2 tbls finely chopped carrots
2 tbls finely chopped celery
2 tbls finely chopped radish
2 to 3 pinches kosher salt
1 pinch fresh ground pepper
Blend with a mixer on low speed until just combined!
Enjoy!!!
The Easiest Sticky Buns
These are so so good!!! A Barefoot Contessa Recipe from her latest cookbook.
It is a combination of butter, brown sugar, pecans, cinnamon and raisins all rolled in a sheet of puff pastry. Cut in to 12 rolls and put in a muffin tin and you have perfect sticky buns!! I am sure the recipe is on her website or foodtv.com. It is worth looking up. Great to have around for a early morning visitor.
Enjoy!!!
It is a combination of butter, brown sugar, pecans, cinnamon and raisins all rolled in a sheet of puff pastry. Cut in to 12 rolls and put in a muffin tin and you have perfect sticky buns!! I am sure the recipe is on her website or foodtv.com. It is worth looking up. Great to have around for a early morning visitor.
Enjoy!!!
Don's Original Popcorn
My Husband actually came up with this combination. So healthy and tasty. You could use a variety of topping depending on your mood.
Recipe to follow:
1 bag microwavable popcorn (your preference) we used a fat free organic
Paramasan Cheese to taste
Tons of fresh cracked black pepper
Salt to taste
Combine while popcorn is still warm
I recently made a batch for a trip to the beach. I packaged it up in small zip lock bags and we snacked on it all weekend. Healthy and fun!!
Enjoy
Recipe to follow:
1 bag microwavable popcorn (your preference) we used a fat free organic
Paramasan Cheese to taste
Tons of fresh cracked black pepper
Salt to taste
Combine while popcorn is still warm
I recently made a batch for a trip to the beach. I packaged it up in small zip lock bags and we snacked on it all weekend. Healthy and fun!!
Enjoy
Southwest Vegetarian Bake
Just to remind myself and the few people who actually read this blog. My purpose for writing is to share ideas all about cooking. Be it a recipe, cooking gagets, restraunts etc.
So this is a recipe I got from a Taste of Home magazine. Again I have altered it to my own taste. I prepared the recipe exactly as written but I did not drain the tomatoes and I added 2 cups of cooked rice to the mixture. It really turned out nice. Even though its vegetarian my Husband loved it anyway, which says alot. So if you are interested go to TASTEOFHOME.Com for the recipe. It is healthy and filling and worth looking up.
Enjoy!!!
So this is a recipe I got from a Taste of Home magazine. Again I have altered it to my own taste. I prepared the recipe exactly as written but I did not drain the tomatoes and I added 2 cups of cooked rice to the mixture. It really turned out nice. Even though its vegetarian my Husband loved it anyway, which says alot. So if you are interested go to TASTEOFHOME.Com for the recipe. It is healthy and filling and worth looking up.
Enjoy!!!
Shrimp and Rice Salad
This is also from Paula Deene's eary years. It is amazing. I adapted this dish to my own taste. So if you come across Paula's original recipe it will be alittle different. My Husband and I both loved it. You can eat it warm or cold. I prefer cold so not to re-heat the shrimp. (They would then be over cooked)
The secret to this recipe is cooking the rice in the same water that you use to cook the shrimp. What a difference. It gives the rice a real depth of flavor.
Recipe Follows:
3 cups water
1 tablespoon Old Bay Seasoning
Bring to a boil add medium shrimp or your personal preference
Cook about 4 minutes
DO NOT OVER COOK!!!
Remove shrimp and add 1 1/2 cups long grain rice
Simmer covered for 17 minutes
Remove add to shrimp
Add 3/4 cup mayo (Or to taste)
Add 3/4 chopped green olives
Add 1 small onion minced
Combine add salt and pepper to taste
Serve with a nice cracker
This gets even tastier the next day!!
Enjoy!!!
The secret to this recipe is cooking the rice in the same water that you use to cook the shrimp. What a difference. It gives the rice a real depth of flavor.
Recipe Follows:
3 cups water
1 tablespoon Old Bay Seasoning
Bring to a boil add medium shrimp or your personal preference
Cook about 4 minutes
DO NOT OVER COOK!!!
Remove shrimp and add 1 1/2 cups long grain rice
Simmer covered for 17 minutes
Remove add to shrimp
Add 3/4 cup mayo (Or to taste)
Add 3/4 chopped green olives
Add 1 small onion minced
Combine add salt and pepper to taste
Serve with a nice cracker
This gets even tastier the next day!!
Enjoy!!!
Sour Cream Muffins
This is from Paula Deene's early years when She owned a small lunch delivery business. These muffins are so wonderful and stupid simple.
2 cups self rising flour (Must be self rising or this recipe will not work)
1 cup sour cream
2 sticks unsalted butter
Mix together drop in either a mini muffin tin or regular size. You don't have to grease the tin because of the butter in the mix. Bake at 350 degrees. For the mini bake about 18 minutes and the regular 30-35 minutes.
I like the mini myself. They go with everything!!!
Enjoy!!!
2 cups self rising flour (Must be self rising or this recipe will not work)
1 cup sour cream
2 sticks unsalted butter
Mix together drop in either a mini muffin tin or regular size. You don't have to grease the tin because of the butter in the mix. Bake at 350 degrees. For the mini bake about 18 minutes and the regular 30-35 minutes.
I like the mini myself. They go with everything!!!
Enjoy!!!
Sunday, March 7, 2010
Jonnycakes
What a revelation!!! This Rhode Island tradition is wonderful. A corn cake made of corn meal, hot water, salt, and sugar. It resembles a cross between a pancake and polenta. What a great comfort dish. Serve this instead of pancakes and see what you think. Best served with butter and warm maple syrup.
Recipe:
1 1/2 cups stone-ground corn meal
1 teaspoon salt
1 teaspoon sugar
Combine
Add 2 1/4 boiling water
Let stand ten minutes
Cook in a very hot buttered skillet
1/4 cup batter per cake
Cook 6 minutes per side over medium flame for a perfect cake
Serve hot
Enjoy!!!
Recipe:
1 1/2 cups stone-ground corn meal
1 teaspoon salt
1 teaspoon sugar
Combine
Add 2 1/4 boiling water
Let stand ten minutes
Cook in a very hot buttered skillet
1/4 cup batter per cake
Cook 6 minutes per side over medium flame for a perfect cake
Serve hot
Enjoy!!!
Omelettes
I recently have gotten into perfecting "The Omelette". I have done some initial research which includes watching the master herself Julia Child in the French Chef. What a great treat to seen her French Chef episodes on DVD. Although many developments have ocurred in the culinary world in the last 40 plus years, there are still alot of relevant information. Her omelette preparation is classic.
Julia perpares an omelette in 20 seconds, using a incredibly hot non stick pan, with the perfect wrist action to keep the omelette moving so not to brown. If you have the opportunity and want to see the beginning of food tv you need to rent or purchase her French Chef Series not only educational it is also a combination of comic relief as well as seeing first hand why all of America loved Julia Child so, so much!!!
I have also discovered the difference between the American omelette and the French version. The American tends to be filled with more ingredients and has more fluff. The French tends to have less filling and is rolled in a more classic form.
Omelettes were recently featured on a Throwdown episode on the Food Network. The Squeeze Cafe located in Calfornia was featured. Although they lost the competition they had a great omelette. I think they lost because they over cooked it!! The key to a fabulous omelette is it should have no color from cooking.
Their recipe was a four egg omelette with a filling of crisp bacon, sauteed avacado and mushrooms in a white wine sauce and jack cheese. I tried it and what an allsome combination. I pulled up their cafe menu and they have an endless amount of other great combination ideas as well.
I plan to continue to research The Pefect Omelette. I look forward to having a omelette party very soon to practice all my recent discoveries.
Enjoy!!!
Thursday, March 4, 2010
It has been a while but I am back!!!
I tried two new recipes last night that I feel are note worthy.
First, a appetizer that was featured on Everyday Italian on the Food Network. The second a pasta entree on Barefoot Contessa.
The appetizer Brushetta with Fontina and Greens. In true typical Italian form so simply but absolutely delicious. The key, rub the warm bread with split garlic immediately from the oven. Not only is this a great simple recipe you can also make it ahead to run under the broiler right before you need it.
The entree is from the restraunt Nick and Toni's in East Hampton, New York. The dish Penne alla Vecchia Bettola is amazing. So simply to prepare key ingredients, good vodka and San Marzano tomatoes make this dish special.
Both of these recipes can be downloaded from the Food Network website.
Enjoy!!!
I tried two new recipes last night that I feel are note worthy.
First, a appetizer that was featured on Everyday Italian on the Food Network. The second a pasta entree on Barefoot Contessa.
The appetizer Brushetta with Fontina and Greens. In true typical Italian form so simply but absolutely delicious. The key, rub the warm bread with split garlic immediately from the oven. Not only is this a great simple recipe you can also make it ahead to run under the broiler right before you need it.
The entree is from the restraunt Nick and Toni's in East Hampton, New York. The dish Penne alla Vecchia Bettola is amazing. So simply to prepare key ingredients, good vodka and San Marzano tomatoes make this dish special.
Both of these recipes can be downloaded from the Food Network website.
Enjoy!!!
Monday, January 11, 2010
Helpful Kitchen Tips
I found a list of helpful kitchen tips on a website I came across the other day. Here are a few I found most interesting:
*To stop your plastic containers from staining spray the container first with a nonstick cooking spray.
*Coat your measuring spoons with cooking spray to keep your ingredients from sticking.
*To remove burned food easily from your skillet, add a drop or two of dish soap with enough water to cover the bottom of pan, bring to a boil and then clean.
*A root of the onion lasts longer, so when saving part of the onion for another use keep the root attached.
To prevent messy boil-overs on your stove, apply a thin coat of cooking oil around the top of the inside of your pot.
I hope these tips will help all of us with the dreaded clean up after preparing a fabolus meal!!
*To stop your plastic containers from staining spray the container first with a nonstick cooking spray.
*Coat your measuring spoons with cooking spray to keep your ingredients from sticking.
*To remove burned food easily from your skillet, add a drop or two of dish soap with enough water to cover the bottom of pan, bring to a boil and then clean.
*A root of the onion lasts longer, so when saving part of the onion for another use keep the root attached.
To prevent messy boil-overs on your stove, apply a thin coat of cooking oil around the top of the inside of your pot.
I hope these tips will help all of us with the dreaded clean up after preparing a fabolus meal!!
Wednesday, January 6, 2010
Washingtonian's 100 Very Best Restaurants
Wow!!! I did not realize how out of touch I have gotten when in comes to the DC areas top restaurants. I guess between a hectic catering schedule and the love of entertaining at home I have really gotten out of touch with the current fine eateries in my own back yard.
So I have decided , as one of my 2010 resolutions, I am going to work my way through, or I should say eat my way through this fabulous list of restaurants in 2010. In reading the reviews many of these fine places our relatively new to our area. I will keep you updated on my discoveries.
So I have decided , as one of my 2010 resolutions, I am going to work my way through, or I should say eat my way through this fabulous list of restaurants in 2010. In reading the reviews many of these fine places our relatively new to our area. I will keep you updated on my discoveries.
Tuesday, January 5, 2010
Grilled Tuna Rolls
The Barefoot Contessa on The Food Network has created the most incredible twist on a lobster roll. It is made with tuna with a major Asian influence. You must try it!!. Not only is it healthy it has so many complex flavors going on at one time. But still a simply recipe to prepare. If you love tuna and loads of flavor this is a must to try. Just look the recipe up on the food network web site. By the way I always prepare a first time recipe to the letter. If I need to make adjustments for my tastes or that of my guests I do it on the second preparation.
Enjoy!!
Enjoy!!
Monday, January 4, 2010
Taste of Home Appetizers for every occasion
If this magazine is still available for purchase you need to get it. The recipes are all from home cooks and they are basic ideas with a twist. Mostly assembly verses cooking. But very tasty. I made the recipe for Shrimp Wrapped in Bacon and my guests loved it. Pairing the store bought barbecue sauce with the fresh Basil leaves and goat cheese really makes this recipe a winner. It was a great and easy dish for my cocktail party.
Enjoy!
Enjoy!
2009 Top Recipe for Mac and Cheese
Happy New Year,
I tried several new dishes over the holidays. There were a couple that really did stand out. The first was a Baked Macaroni and Cheese that was rated #1 for 2009 by the Food Network. I have made dozens of variations of Mac and Cheese over the years and have a few favorites. This is now at the top of my list. It is a recipe of Alton Brown's and it was so light and fluffy it literally melts in your mouth. Look it up it is worth trying. Pairing it with a simply green salad and you have a great meal.
Enjoy!!
I tried several new dishes over the holidays. There were a couple that really did stand out. The first was a Baked Macaroni and Cheese that was rated #1 for 2009 by the Food Network. I have made dozens of variations of Mac and Cheese over the years and have a few favorites. This is now at the top of my list. It is a recipe of Alton Brown's and it was so light and fluffy it literally melts in your mouth. Look it up it is worth trying. Pairing it with a simply green salad and you have a great meal.
Enjoy!!
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