This fall salad paired beautifully with a roast chicken for dinner tonight. This makes more salad dressing than you'll really need.
Ingredients:
1/2 head of butter lettuce
1 pear - I used a red bartlett
2-3 oz of good quality blue cheese - I used Maytag Blue
2 ribs of celery, chopped
1/4 of a red onion, finely diced
1/2tsp dijon
1/2 tsp mayo
1 Tbs lemon juice
3 Tbs olive oil
Cut your lettuce to bite sized chunks, add celery, red onion and chopped pear. In a small bowl, mix lemon juice, mayo and dijon. Whisk olive oil in in a steady stream to create an emusion. Add additional lemon juice and salt/pepper to taste.
Crumble blue cheese on salad, toss with dressing and serve.
Saturday
White Wine Poached Pears with Lemon and Herbs
A great recipe from Cooks Illustrated! I used beautiful red bartlett pears and served this with the smallest scoop of Creme Fraiche gelato by Snoqualmie Gourmet. The ice cream wasn't over sweet but added a delicious richness to contrast with the pears. I also quartered instead of halved my pears and served 3/4 of a pear per person.
Ingredients:
Ingredients:
| 1 | bottle dry white wine (750-ml, about 3 cups) - I used a Sauvignon Blanc |
| 3/4 | cups sugar (5 1/4 ounces) |
| 6 | lemon zest strips from 1 lemon |
| 5 | sprigs fresh mint leaves |
| 3 | sprigs fresh thyme |
| 1 | vanilla bean , halved lengthwise, seed scraped out and reserved (see the illustrations) |
| 1/2 | cinnamon stick |
| 1/8 | teaspoon salt |
| 2 | tablespoons juice from 1 lemon |
| 6 | ripe but firm pears (about 8 ounces each), preferably Bosc or Bartlett |
Bring the wine, sugar, lemon zest, mint, thyme, vanilla seeds and pod, cinnamon, and salt to a simmer in a large saucepan over medium heat and cook, stirring occasionally, until sugar dissolves completely, about 5 minutes; cover and set aside until needed.
Meanwhile, fill a large bowl with water and add the lemon juice. Peel, halve, and core the pears following the illustrations in the related quick tips, adding them to the lemon water to prevent browning.
Drain the pears, discarding the lemon water, and add to the wine mixture. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until pears are tender and a toothpick or skewer can be inserted into pear with very little resistance, 10 to 20 minutes, gently turning the pears over every 5 or so minutes.
Using a slotted spoon, transfer the fruit to a shallow casserole dish. Return the syrup to medium heat and simmer until it is slightly thickened and measures 1 1/4 to 1 1/2 cups, about 15 minutes. Strain the syrup through a fine mesh strainer, then pour over the pears, discarding the strained solids. Refrigerate the pears until well chilled, at least 2 hours or up to 3 days. To serve, spoon portions of fruit and syrup into individual bowls.
Tuesday
Pumpkin, Lentil and Chevre Salad
The best harvest salad you could hope for! This recipe far exceeded my expectations and the mint was a really wonderful addition. It sounds like a lot, but if you have to buy it for the grocery anyways, you'll have enough. Don't skimp.
It makes a hearty side for a simple dinner or a nice lunch entree.
Ingredients:
Small sugar pie pumpkin or butternut squash (I should note the original recipe called for 6 cups of cubed squash. I thought that was a bit overkill. I used about 4 cups and still found it to be plenty.)
4c Arugula
1/4c chopped mint leaves
3/4c french green lentils
1c chevre, crumbled and softened
3 Tbs olive oil
1 Tbs red wine vinegar
1 tsp paprika
1 tsp cumin
1/4 tsp sea salt
Soak lentils in cold water for 10 minutes. Drain and cook in boiling salted water for approximately 30 minutes until tender. Drain and rinse under cool water.
Peel, seed and cut the squash of your choice into 1 inch cubes. Toss with 2 Tbs oil, cumin, paprika and salt. Roast in an oven at 375* for 20-25 minutes turning once or twice, until tender.
Toss arugula, mint, squash (with any oil on the roasting pan), half of chevre, and lentils in a salad bowl. Dress with remaining 1 Tbs oil and 1 Tbs red wine vinegar. Crumble remaining chevre on top and serve.
It makes a hearty side for a simple dinner or a nice lunch entree.
Ingredients:
Small sugar pie pumpkin or butternut squash (I should note the original recipe called for 6 cups of cubed squash. I thought that was a bit overkill. I used about 4 cups and still found it to be plenty.)
4c Arugula
1/4c chopped mint leaves
3/4c french green lentils
1c chevre, crumbled and softened
3 Tbs olive oil
1 Tbs red wine vinegar
1 tsp paprika
1 tsp cumin
1/4 tsp sea salt
Soak lentils in cold water for 10 minutes. Drain and cook in boiling salted water for approximately 30 minutes until tender. Drain and rinse under cool water.
Peel, seed and cut the squash of your choice into 1 inch cubes. Toss with 2 Tbs oil, cumin, paprika and salt. Roast in an oven at 375* for 20-25 minutes turning once or twice, until tender.
Toss arugula, mint, squash (with any oil on the roasting pan), half of chevre, and lentils in a salad bowl. Dress with remaining 1 Tbs oil and 1 Tbs red wine vinegar. Crumble remaining chevre on top and serve.
Thursday
Penn Cove Mussels in Lemon Cream Sauce
Ridiculously easy, everyone will be impressed when you whip this up. We recently toured the Penn Cove Shellfish farm on Whidbey Island. Absolutely the coolest things ever. If you get a chance to go - do so! Their website is www.penncoveshellfish.com
Ingredients:
2 tablespoons unsalted butter
3 tablespoons minced garlic
1 tablespoon minced shallot
2 1/2 tablespoons finely chopped fresh parsley leaves
1 lemon (or more to taste), quartered
2 teaspoons fresh lemon juice
1/2 cup dry white wine
3/4 cup heavy cream
2 pounds Penn Cove mussels, rinsed and debearded
2 medium size fresh ripe tomatoes, seeded and cut into 1/4 inch dice
In a large pot, melt butter over medium high. Saute garlic and shallot for 1-2 minutes until fragrant. Stir in half of parsley until fragrant and lemon quarters. Add mussels and stir until coated in butter and herbs.
Add wine, lemon juice and cream. Bring to simmer. Cover pot and steam for approximately 5 minutes. Remove cover and check to make sure mussels have opened. Stir in tomato and remaining parsley. Salt and pepper to taste.
Serve in large shallow bowls with plenty of bread to dip in the delicious broth.
This makes enough for 2 entrees, or 4-6 as appetizers
Ingredients:
2 tablespoons unsalted butter
3 tablespoons minced garlic
1 tablespoon minced shallot
2 1/2 tablespoons finely chopped fresh parsley leaves
1 lemon (or more to taste), quartered
2 teaspoons fresh lemon juice
1/2 cup dry white wine
3/4 cup heavy cream
2 pounds Penn Cove mussels, rinsed and debearded
2 medium size fresh ripe tomatoes, seeded and cut into 1/4 inch dice
In a large pot, melt butter over medium high. Saute garlic and shallot for 1-2 minutes until fragrant. Stir in half of parsley until fragrant and lemon quarters. Add mussels and stir until coated in butter and herbs.
Add wine, lemon juice and cream. Bring to simmer. Cover pot and steam for approximately 5 minutes. Remove cover and check to make sure mussels have opened. Stir in tomato and remaining parsley. Salt and pepper to taste.
Serve in large shallow bowls with plenty of bread to dip in the delicious broth.
This makes enough for 2 entrees, or 4-6 as appetizers
Monday
Pasta with Roasted Broccoli and Garlic Sauce
YUM! This recipe was declared imminently blogworthy by Seth shortly before he asked if there was more in the pot. The sauce is light and flavorful. It is a filling main or an impressive side. If you like lots of broccoli, you can peel and chop the stems for roasting as well. Make the whole amount and eat the leftovers for lunch.
Ingredients:
2 heads of garlic, top quarter o heads cut off and discarded
6 Tbs + 1 tsp extra virgin olive oil, divided
2 lbs of broccoli, florets halved or quartered
salt and pepper
1/4 tsp sugar
1 lb pasta (fusilli, orecchiette or another short shaped pasta will grab sauce well)
1/4 tsp red pepper flakes
2-3 Tbs lemon juice (ie juice of one fresh lemon)
1 Tbs fresh chopped parsley
2 oz or 1 cup shredded Manchego cheese (or comparable or more affordable sheep's milk cheese)
1/4 cup toasted slivered or sliced almonds (I think sliced almonds give off a more toasty flavor, especially if you toast them yourself, but you'll get less crunch/texture)
Adjust rack to middle position and place a rimmed baking sheet on it. Heat oven (and sheet) to 500*.
Take prepared garlic heads and set cut side up on a foot long piece of aluminum foil. Drizzle cut garlic with 1tsp olive oil and wrap into a sealed foil packed. Place in preheated oven and roast until tender, approximately 40 minutes. Open foil packet and set aside to cool. (Start salted water to boil for pasta.)
While garlic is roasting, trim broccoli. Toss cut broccoli with 2 Tbs oil, 1 tsp salt, pepper to taste and 1/4 tsp sugar. When garlic is finished, remove preheated baking sheet. Arrange broccoli in single layer, cut sides down. Roast for 10-15 minutes. (Start cooking pasta.) Transfer broccoli to cutting board. When cool enough to handle, chop into rough 1/2 inch pieces.
Squeeze roasted garlic cloves into bowl and smash with fork until smooth. Stir in red pepper flakes and lemon juice. Slowly whisk in remaining 1/4cup olive oil.
Drain pasta, reserving approximately 1c of cooking water. Return pasta to pot, mix with broccoli, 1/2 shredded cheese, garlic sauce, parsley and 1/4 cup of cooking water. Adjust consistency with additiona cooking water if needed. Season to taste with salt and pepper. (I added a little more lemon juice since I started with just 2 Tbs.) Sprinkle with remaining 1/2c cheese and toasted almonds.
Taken from Cook's Illustrated Sept/Oct 2009.
Ingredients:
2 heads of garlic, top quarter o heads cut off and discarded
6 Tbs + 1 tsp extra virgin olive oil, divided
2 lbs of broccoli, florets halved or quartered
salt and pepper
1/4 tsp sugar
1 lb pasta (fusilli, orecchiette or another short shaped pasta will grab sauce well)
1/4 tsp red pepper flakes
2-3 Tbs lemon juice (ie juice of one fresh lemon)
1 Tbs fresh chopped parsley
2 oz or 1 cup shredded Manchego cheese (or comparable or more affordable sheep's milk cheese)
1/4 cup toasted slivered or sliced almonds (I think sliced almonds give off a more toasty flavor, especially if you toast them yourself, but you'll get less crunch/texture)
Adjust rack to middle position and place a rimmed baking sheet on it. Heat oven (and sheet) to 500*.
Take prepared garlic heads and set cut side up on a foot long piece of aluminum foil. Drizzle cut garlic with 1tsp olive oil and wrap into a sealed foil packed. Place in preheated oven and roast until tender, approximately 40 minutes. Open foil packet and set aside to cool. (Start salted water to boil for pasta.)
While garlic is roasting, trim broccoli. Toss cut broccoli with 2 Tbs oil, 1 tsp salt, pepper to taste and 1/4 tsp sugar. When garlic is finished, remove preheated baking sheet. Arrange broccoli in single layer, cut sides down. Roast for 10-15 minutes. (Start cooking pasta.) Transfer broccoli to cutting board. When cool enough to handle, chop into rough 1/2 inch pieces.
Squeeze roasted garlic cloves into bowl and smash with fork until smooth. Stir in red pepper flakes and lemon juice. Slowly whisk in remaining 1/4cup olive oil.
Drain pasta, reserving approximately 1c of cooking water. Return pasta to pot, mix with broccoli, 1/2 shredded cheese, garlic sauce, parsley and 1/4 cup of cooking water. Adjust consistency with additiona cooking water if needed. Season to taste with salt and pepper. (I added a little more lemon juice since I started with just 2 Tbs.) Sprinkle with remaining 1/2c cheese and toasted almonds.
Taken from Cook's Illustrated Sept/Oct 2009.
Friday
Cola Shredded Beef Tacos
This is one of the most blog worthy recipes I've found recently and absolutely delicious! It takes ages to cook, but not so long to prep. I bet it can be adapted to a slow cooker as well.
Time: 4 1/4 hours; Serves 6 (makes 12 tacos)
Ingredients:
3 medium dried ancho chiles
2 large dried guajillo chiles
2 tablespoons canola oil, divided
1/4 cup finely chopped red onion
2 large garlic cloves, sliced
1/2 teaspoon cumin seeds
1 cup canned diced tomatoes
1 teaspoon dried Mexican (whole) oregano
2 teaspoons kosher salt, divided
2 pounds chuck roast, cut into 4 pieces
1 dried bay leaf
1 can Coca-Cola (not diet)
12 to 24 warm corn tortillas (6-in. size)
Accompaniments: chopped avocado, red onion, and cilantro and regular sour cream
2 large dried guajillo chiles
2 tablespoons canola oil, divided
1/4 cup finely chopped red onion
2 large garlic cloves, sliced
1/2 teaspoon cumin seeds
1 cup canned diced tomatoes
1 teaspoon dried Mexican (whole) oregano
2 teaspoons kosher salt, divided
2 pounds chuck roast, cut into 4 pieces
1 dried bay leaf
1 can Coca-Cola (not diet)
12 to 24 warm corn tortillas (6-in. size)
Accompaniments: chopped avocado, red onion, and cilantro and regular sour cream
1. Make sauce for beef: Wipe chiles clean with a damp cloth, stem and seed, and tear into pieces. Heat 1 tbsp. oil in a heavy medium saucepan over medium heat. Sauté onion and garlic until softened, 1 to 2 minutes. Add chiles and cook, stirring, until fragrant, 1 to 2 minutes. Add 1 1/2 cups water, the cumin, tomatoes, oregano, and 1 tsp. salt. Bring to a boil, then reduce heat and simmer, covered, until chiles are softened, about 10 minutes. Purée sauce in a blender until very smooth.
2. Meanwhile, season beef with the remaining tsp. salt. Heat the remaining tbsp. oil in a 5- to 6-qt. dutch oven over medium-high heat. Brown beef, turning occasionally, 10 to 14 minutes. Discard fat, if any.
3. Pour sauce into pot and add bay leaf, coke, and a little water if needed to barely cover meat. Cover, reduce heat, and simmer until beef is very tender, 3 hours.
4. With a slotted spoon, transfer beef to a plate. Let cool slightly, then tear into shreds, discarding any fat or gristle. Meanwhile, boil sauce over medium-high heat, stirring occasionally, until slightly thickened and reduced to about 3 cups, 10 to 30 minutes. Remove bay leaf. Stir in beef and heat a few minutes until hot.
Make ahead: Through step 3; chill, covered, up to 2 days.
I found this recipe in Sunset (10/09) where it was adapted from one in the forthcoming Amor y Tacos (Stewart, Tabori & Chang, May 2010).
Wednesday
Spinach Soup
It's like vichyssoise - only without the subsequent heart attack. Super simple and an unbelievably vibrant shade of green, this is a tasty light lunch or first course.
Ingredients:
1 big bag of pre-washed spinach (10oz) - you can use more, if you have it on hand, but this works
1 medium large yukon gold potato
1 large leek, white and light green parts
4 cups of chicken broth
a bit of butter
Chop and saute the leek in a bit of butter in a large pot for 5 minutes. Add chicken broth and bring to a boil. Add chopped potato and simmer until tender 10-15 minutes. Stir in spinach until just wilted, about 1 minute. Process in batches in a blender.
Ingredients:
1 big bag of pre-washed spinach (10oz) - you can use more, if you have it on hand, but this works
1 medium large yukon gold potato
1 large leek, white and light green parts
4 cups of chicken broth
a bit of butter
Chop and saute the leek in a bit of butter in a large pot for 5 minutes. Add chicken broth and bring to a boil. Add chopped potato and simmer until tender 10-15 minutes. Stir in spinach until just wilted, about 1 minute. Process in batches in a blender.
Monday
Slow Cooker Country Style Pork Ribs
Seth got me a slow cooker last Christmas and this has been my favorite slow cooker recipe ever since. The meat is break apart tender and the homemade BBQ sauce is not too sweet. Delicious!
Ingredients:
3 pounds boneless country style pork ribs
salt and fresh ground pepper to season meat
3/4c ketchup
3 Tbs spicy brown mustard (I like Guldens)
3 Tbs honey
3 Tbs light brown sugar
3 Tbs apple cider vinegar
1 tsp mild hot pepper sauce
Preheat the oven broiler to high.
Salt and pepper the ribs, set on broiler tray (or baking sheet lined with foil). Broil each side for 5-7 minutes until meaty parts are browned. Transfer ribs to a 5 or 6 quart slow cooker.
Mix the ketchup, mustard, honey, brown sugar, vinegar and hot sauce in small bowl. Pour over the ribs and set to slow cook on high heat for 3-4 hours or low heat for 6-8 hours. Remove ribs to a platter and serve!
(recipe from Art of the Slower Cooker by Andres Schloss)
Ingredients:
3 pounds boneless country style pork ribs
salt and fresh ground pepper to season meat
3/4c ketchup
3 Tbs spicy brown mustard (I like Guldens)
3 Tbs honey
3 Tbs light brown sugar
3 Tbs apple cider vinegar
1 tsp mild hot pepper sauce
Preheat the oven broiler to high.
Salt and pepper the ribs, set on broiler tray (or baking sheet lined with foil). Broil each side for 5-7 minutes until meaty parts are browned. Transfer ribs to a 5 or 6 quart slow cooker.
Mix the ketchup, mustard, honey, brown sugar, vinegar and hot sauce in small bowl. Pour over the ribs and set to slow cook on high heat for 3-4 hours or low heat for 6-8 hours. Remove ribs to a platter and serve!
(recipe from Art of the Slower Cooker by Andres Schloss)
Sunday
Cauliflower Gratin with Leeks and Swiss Cheese
This is an unbelievable cozy winter comfort food. Mmmm.
Ingredients:
1 large head of cauliflower, trimmed into 3/4-inch florets
2 Tbs butter
1 medium shallot, minced
2 leeks, sliced into 1/4-inch half round (the recipe called for 3 leeks or 1 cup - I used 2 leeks which was probably almost 2 cups, it was delish)
1 clove garlic, minced
1 Tbs unbleached, all purpose flour
1.5 c heavy cream
pinch of nutmeg
pinch of cayenne
1/8 tsp freshly ground black pepper
1 tsp fresh thyme leaves
3/4 c shredded swiss or gruyere cheese
1/2 c bread crumbs - I used seasoned stuffing mix, but if it was just bread crumbs, add salt and pepper
Adjust oven rack to middle position; heat oven to 450 degrees.
Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cauliflower; cook until outsides are tender but insides are still slightly crunchy, 3 to 4 minutes. Drain cauliflower in colander and rinse under cold running tap water until no longer hot. Leave cauliflower in colander to drain.
Heat butter in large skillet over medium heat; when foam subsides, add shallot and leeks and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and bring to boil. Stir in nutmeg, cayenne, 1/4 teaspoon salt, pepper, thyme, and generous 1/2+ cup cheese until incorporated.
Off heat, gently stir in cauliflower until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes.
Ingredients:
1 large head of cauliflower, trimmed into 3/4-inch florets
2 Tbs butter
1 medium shallot, minced
2 leeks, sliced into 1/4-inch half round (the recipe called for 3 leeks or 1 cup - I used 2 leeks which was probably almost 2 cups, it was delish)
1 clove garlic, minced
1 Tbs unbleached, all purpose flour
1.5 c heavy cream
pinch of nutmeg
pinch of cayenne
1/8 tsp freshly ground black pepper
1 tsp fresh thyme leaves
3/4 c shredded swiss or gruyere cheese
1/2 c bread crumbs - I used seasoned stuffing mix, but if it was just bread crumbs, add salt and pepper
Adjust oven rack to middle position; heat oven to 450 degrees.
Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cauliflower; cook until outsides are tender but insides are still slightly crunchy, 3 to 4 minutes. Drain cauliflower in colander and rinse under cold running tap water until no longer hot. Leave cauliflower in colander to drain.
Heat butter in large skillet over medium heat; when foam subsides, add shallot and leeks and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and bring to boil. Stir in nutmeg, cayenne, 1/4 teaspoon salt, pepper, thyme, and generous 1/2+ cup cheese until incorporated.
Off heat, gently stir in cauliflower until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes.
Pork Chops with Mustard-Sage Sauce
Labor Day weekend dinner with Suzi, Uncle Bill, MM and Seth!
Ingredients:
4 bone-in pork rib chops or center-cut chops, about 7 ounces each and 1/2 to 3/4 inch thick, patted dry with paper towels
1 tsp vegetable oil
1/2 tsp granulated sugar
Pan Sauce:
1 tsp vegetable oil
1 clove of garlic minced
1/4 c chicken broth
1 Tbs Dijon mustard
3 Tbs unsalted butter
1 tsp fresh minced sage leaves
If using electric stove, turn burner to medium heat. Rub both sides of each chop with 1/8 teaspoon oil and sprinkle with salt and pepper. Sprinkle one side of each chop evenly with 1/8 teaspoon sugar, avoiding the bone.
Thank you Cook's Illustrated.
Ingredients:
4 bone-in pork rib chops or center-cut chops, about 7 ounces each and 1/2 to 3/4 inch thick, patted dry with paper towels
1 tsp vegetable oil
1/2 tsp granulated sugar
Pan Sauce:
1 tsp vegetable oil
1 clove of garlic minced
1/4 c chicken broth
1 Tbs Dijon mustard
3 Tbs unsalted butter
1 tsp fresh minced sage leaves
If using electric stove, turn burner to medium heat. Rub both sides of each chop with 1/8 teaspoon oil and sprinkle with salt and pepper. Sprinkle one side of each chop evenly with 1/8 teaspoon sugar, avoiding the bone.
Place chops, sugared-side down, in 12-inch nonstick skillet. Using hands, press meat of each chop into pan. Set skillet with chops over medium heat; cook until lightly browned, 4 to 9 minutes (chops should be sizzling after 2 minutes; if not, increase heat to med-hi). Using tongs, flip chops, positioning them in same manner. Cover skillet, reduce heat to low, and cook until center of each chop registers 140 degrees on instant-read thermometer, 3 to 6 minutes; chops will barely brown on second side. Transfer chops to platter, tent with foil, and let rest.
Pour liquid in skillet into small bowl. While chops are resting, add vegetable oil and garlic to now-empty skillet; set skillet over medium heat and cook until fragrant, about 30 seconds. Add low-sodium chicken broth; increase heat to high and simmer until reduced to about 2 tablespoons, about 3 minutes. Add pork chop juices to skillet. Off heat, whisk in Dijon mustard and butter until combined. Stir in sage and adjust seasonings with salt and pepper; spoon sauce over chops and serve immediately.
Thank you Cook's Illustrated.
Grilled Asparagus Chopped Salad with Creamy Lemon Vinaigrette
I like this interesting salad with lots of good flavors in it. It makes plenty of dressing, which you can save and use on other salads.
Dressing Ingredients:
1/4c lemon juice
1 Tbs red wine vinegar
2 tsp honey
1 Tbs mayonaisse
2 tsp Dijon mustard
1 tsp whole grain mustard
salt and freshly ground pepper
1/2 c extra-virgin olive oil
2 Tbs chopped fresh tarragon leaves
Whisk together first 6 dressing ingredients in a medium bowl. Correct seasoning. Whisk in olive oil until emulsified and stir in tarragon.
Salad Ingredients:
1-1.5 lbs grilled asparagus spears
4 cups baby greens
1/2 pint grape or cherry tomatoes, halves
8 oz aged white cheddar cheese, cit into 1/2-inch dice
1 English cucumber cut in half longways, and then 1/2-inch pieces
1/2 kalamata olives, pitted and coarsely chopped
pita crisps for croutons
Prepare a grill for high heat. Toss trimmed asparagus in olive oil and salt and pepper. Grill for 5-8 minutes until tender-crisp and lighted charred. Spread on a baking sheet in a single layer and set aside or refrigerate briefly to cool to room temp.
If you want to make your own pita croutons, lightly oil and salt whole pita. Place on grill until browned on both sides and crispy. Use a chef's knife to cut in half and then cut into 1/2-inch strips.
Mix salad ingredients together, toss with dressing (only part of it) and top with pita crisps.
Recipe adapted from Bobby Flay's Grill It
Dressing Ingredients:
1/4c lemon juice
1 Tbs red wine vinegar
2 tsp honey
1 Tbs mayonaisse
2 tsp Dijon mustard
1 tsp whole grain mustard
salt and freshly ground pepper
1/2 c extra-virgin olive oil
2 Tbs chopped fresh tarragon leaves
Whisk together first 6 dressing ingredients in a medium bowl. Correct seasoning. Whisk in olive oil until emulsified and stir in tarragon.
Salad Ingredients:
1-1.5 lbs grilled asparagus spears
4 cups baby greens
1/2 pint grape or cherry tomatoes, halves
8 oz aged white cheddar cheese, cit into 1/2-inch dice
1 English cucumber cut in half longways, and then 1/2-inch pieces
1/2 kalamata olives, pitted and coarsely chopped
pita crisps for croutons
Prepare a grill for high heat. Toss trimmed asparagus in olive oil and salt and pepper. Grill for 5-8 minutes until tender-crisp and lighted charred. Spread on a baking sheet in a single layer and set aside or refrigerate briefly to cool to room temp.
If you want to make your own pita croutons, lightly oil and salt whole pita. Place on grill until browned on both sides and crispy. Use a chef's knife to cut in half and then cut into 1/2-inch strips.
Mix salad ingredients together, toss with dressing (only part of it) and top with pita crisps.
Recipe adapted from Bobby Flay's Grill It
Saturday
Balsamic Rosemary Steak Butter
One of my favorite entrees is steak tenderloin with bleu cheese butter that melts deliciously and decadently as you munch away. This steak topping is fantastic on a steak straight off the BBQ - I used a New York. It makes plenty, so freeze left overs for future steaks.
Ingredients:
2 cups balsamic vinegar
1 tsp black peppercorns
2 Tbs finely chopped fresh rosemary
2 tsp honey
12 Tbs room temperature butter
In a medium saucepan over medium high heat, cook balsamic vinegar and peppercorns for 10 minutes or so, until the vinegar has reduced by 1/4 cup.
Remove pan from heat. Discard the peppercorns. Whisk in honey and rosemary. Let cool to room temperature.
In cuisinart, combine butter and balsamic syrup until well combined. Put in refrigerator for at least 30 minutes to set up.
Scoop a dollop of butter onto a hot steak and enjoy!
Ingredients:
2 cups balsamic vinegar
1 tsp black peppercorns
2 Tbs finely chopped fresh rosemary
2 tsp honey
12 Tbs room temperature butter
In a medium saucepan over medium high heat, cook balsamic vinegar and peppercorns for 10 minutes or so, until the vinegar has reduced by 1/4 cup.
Remove pan from heat. Discard the peppercorns. Whisk in honey and rosemary. Let cool to room temperature.
In cuisinart, combine butter and balsamic syrup until well combined. Put in refrigerator for at least 30 minutes to set up.
Scoop a dollop of butter onto a hot steak and enjoy!
Homemade English Muffins
I'm still tinkering with this recipe. Expect to see updates as the weekends roll on. It's not as airy as I had hoped for, but it's a decent homemade breakfast bite. I personally recommend coupling it with my lemon curd recipe. Mmm...
Ingredients
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
4-5 cups all-purpose flour
1 teaspoon salt
Heat the milk on the stove over medium high heat until little bubbles start to form. Take milk off the heat, add in sugar, mix to dissolve and set aside.
Mix warm water with yeast packet. Set aside for 10 minutes until it looks milky.
Using a stand mixer and the paddle attachment, mix 3 cups of flour with milk, yeast mixture and melted shortening for one minute on high. Add salt and flour, a little at a time until you have a soft dough. (The original recipe I adapted this from said an additional 3 cups of flour, which was WAY too much. I used 1.5-2 cups max.)
Knead the dough. (Mine was pretty stiff, but still turned out ok in the end). Set in a buttered bowl, cover and let rise 30-45 minutes. Punch down the dough and roll out to 1/2 inch thickness. Cut with a biscuit cutter and dust with corn meal. Cover and let rise another 30 minutes.
Cook on a buttered griddle at 325* (350* was too hot) for 3-4 minutes per side until golden brown. Fork split, toast and eat!
Ingredients
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
4-5 cups all-purpose flour
1 teaspoon salt
Heat the milk on the stove over medium high heat until little bubbles start to form. Take milk off the heat, add in sugar, mix to dissolve and set aside.
Mix warm water with yeast packet. Set aside for 10 minutes until it looks milky.
Using a stand mixer and the paddle attachment, mix 3 cups of flour with milk, yeast mixture and melted shortening for one minute on high. Add salt and flour, a little at a time until you have a soft dough. (The original recipe I adapted this from said an additional 3 cups of flour, which was WAY too much. I used 1.5-2 cups max.)
Knead the dough. (Mine was pretty stiff, but still turned out ok in the end). Set in a buttered bowl, cover and let rise 30-45 minutes. Punch down the dough and roll out to 1/2 inch thickness. Cut with a biscuit cutter and dust with corn meal. Cover and let rise another 30 minutes.
Cook on a buttered griddle at 325* (350* was too hot) for 3-4 minutes per side until golden brown. Fork split, toast and eat!
Friday
Seth's Tomato Power
What do you do with a surplus of tomatoes? It's a great problem to have. Seth found this recipe to try and made it for me for dinner last weekend. It's real name is shakshouska, but I call it "tomato power"
Serves 2 for dinner, takes 45 minutes
Ingredients:
1.5 tsp coriander seeds
1 tsp cumin seeds
1.5 Tbs paprika
1/2 tsp salt
3 large garlic cloves pressed
1 large poblano chile, stemmed, seeded and chopped
1 to 2 Tbs extra virgin olive oil
2 Tbs tomato paste
1.5 lbs Roma tomatoes, halved lengthwise (1 lb is plenty if that's you have on hand)
4 large eggs
Freshly ground pepper
Mix coriander, cumin, paprika, and salt in plastic bag. Using a rolling pin, crush seeds in bag (or you can use a mortar and pestle. Once seeds are cracked, add garlic and mash into a paste with the seasoning. Set aside.
In a 10 inch saute pan (with a lid for later) over medium heat, cook chile in 1 tbsp. oil, stirring often, until well browned (10-12 minutes). Add spice mixture, garlic, tomato paste, and cook until fragrant, about 1 minute. Stir in 3/4 cup of water, then tomatoes. Cook, turning tomatoes occasionally until softened (10-20 minutes) add more water if mixture starts to dry.
With a wooden spoon, make 4 depressions in tomato mixture and crack an egg into each. Season with salt and pepper. Cover and cook until eggs are set but yolks are still runny (4 - 5 minutes).
Serve with crusty bread.
From Sunset Magazine, Sept 09
Serves 2 for dinner, takes 45 minutes
Ingredients:
1.5 tsp coriander seeds
1 tsp cumin seeds
1.5 Tbs paprika
1/2 tsp salt
3 large garlic cloves pressed
1 large poblano chile, stemmed, seeded and chopped
1 to 2 Tbs extra virgin olive oil
2 Tbs tomato paste
1.5 lbs Roma tomatoes, halved lengthwise (1 lb is plenty if that's you have on hand)
4 large eggs
Freshly ground pepper
Mix coriander, cumin, paprika, and salt in plastic bag. Using a rolling pin, crush seeds in bag (or you can use a mortar and pestle. Once seeds are cracked, add garlic and mash into a paste with the seasoning. Set aside.
In a 10 inch saute pan (with a lid for later) over medium heat, cook chile in 1 tbsp. oil, stirring often, until well browned (10-12 minutes). Add spice mixture, garlic, tomato paste, and cook until fragrant, about 1 minute. Stir in 3/4 cup of water, then tomatoes. Cook, turning tomatoes occasionally until softened (10-20 minutes) add more water if mixture starts to dry.
With a wooden spoon, make 4 depressions in tomato mixture and crack an egg into each. Season with salt and pepper. Cover and cook until eggs are set but yolks are still runny (4 - 5 minutes).
Serve with crusty bread.
From Sunset Magazine, Sept 09
Crepes
I love crepes! This easy make-in-the-blender batter improves if it refrigerate a few hours. And it will hold for a day or two, although it starts looking gray, it's still tasty.
Ingredients:
1c cold water
1c milk
4 eggs
1/2 tsp salt
-Blend briefly
Add:
2c flour
4 Tbs melted butter
Mix n high for 1 minute
Cover and refrigerate
Ingredients:
1c cold water
1c milk
4 eggs
1/2 tsp salt
-Blend briefly
Add:
2c flour
4 Tbs melted butter
Mix n high for 1 minute
Cover and refrigerate
Cinnamon Rolls
I got this recipe from a Sunset magazine subscription perk and it hasn't disappointed. When topped with cream cheese frosting, these are a big hit. I sometimes make the dough in the evening and then refrigerate overnight. If you let it warm up a bit in the morning, while heating the oven and making coffee, they bake off just fine.
Ingredients:
1.25c whole milk
1 package (2.25 tsp) active dry yeast
3 Tbs white granulated sugar
1.25 c brown sugar
3/4c plus 2 Tbs butter at room temperature
1.5 tsp salt
about 5.5 c all-purpose flour
1/4c ground cinnamon
In a 2 quart pan over medium heat, heat milk to lukewarm. In the mixing bowl of the stand mixer, dissolve yeast ins 1 cup warm water. Let stand 5 minutes
Using a stand mixer's paddle attachment, stir in:
milk,
2 Tbs sugar
2 Tbs butter
salt
3.5 c flour into yeast mixture
Beat on high until dough is slightly stretchy, about 2 minutes.
Switch to dough hook and, on medium speed, beat in 1.5c more flour until a stiff dough forms. Continue beating until dough pulls clearnly from bowl, 5 to 7 minutes longer. If dough is still sticky, add more four, 1 Tbs at a time.
Scrape onto floured work surface and knead until smooth, elastic and no longer sticky about 8 minutes; add flour as required to prevent sticking. Return dough to bowl, cover airtight, and let rise at room temperature until doubled in size, 1 to 1.5 hours.
Scrape dough onto floured work surface and press gently to expel air. Divide dough in half. Using a floured rolling pins, roll each half into a 10- by 16- in. rectangle. Spread 6 Tbs butter over each rectangle. In a small bowl, mix 1.25 c brown sugar with the cinnamon. Sprinkle half the mixture over each rectangle.
Starting from a long edge, roll each rectangle into a tight cylinder. Cut each cylinder into 6 equal pieces. Place, cut side down and sightly apart in two 7- by 11- baking pans. Cover pans and let stand at room temperature until rolls are almost doubled in size, 1 to 1.5 hours.
Preheat oven to 350*. Bake until rolls are browned, 30-35 minutes. Coll in pan 10 minutes, then drizzle with icing. Serve warm!
Ingredients:
1.25c whole milk
1 package (2.25 tsp) active dry yeast
3 Tbs white granulated sugar
1.25 c brown sugar
3/4c plus 2 Tbs butter at room temperature
1.5 tsp salt
about 5.5 c all-purpose flour
1/4c ground cinnamon
In a 2 quart pan over medium heat, heat milk to lukewarm. In the mixing bowl of the stand mixer, dissolve yeast ins 1 cup warm water. Let stand 5 minutes
Using a stand mixer's paddle attachment, stir in:
milk,
2 Tbs sugar
2 Tbs butter
salt
3.5 c flour into yeast mixture
Beat on high until dough is slightly stretchy, about 2 minutes.
Switch to dough hook and, on medium speed, beat in 1.5c more flour until a stiff dough forms. Continue beating until dough pulls clearnly from bowl, 5 to 7 minutes longer. If dough is still sticky, add more four, 1 Tbs at a time.
Scrape onto floured work surface and knead until smooth, elastic and no longer sticky about 8 minutes; add flour as required to prevent sticking. Return dough to bowl, cover airtight, and let rise at room temperature until doubled in size, 1 to 1.5 hours.
Scrape dough onto floured work surface and press gently to expel air. Divide dough in half. Using a floured rolling pins, roll each half into a 10- by 16- in. rectangle. Spread 6 Tbs butter over each rectangle. In a small bowl, mix 1.25 c brown sugar with the cinnamon. Sprinkle half the mixture over each rectangle.
Starting from a long edge, roll each rectangle into a tight cylinder. Cut each cylinder into 6 equal pieces. Place, cut side down and sightly apart in two 7- by 11- baking pans. Cover pans and let stand at room temperature until rolls are almost doubled in size, 1 to 1.5 hours.
Preheat oven to 350*. Bake until rolls are browned, 30-35 minutes. Coll in pan 10 minutes, then drizzle with icing. Serve warm!
Thursday
Charcoal-Grilled Baby Back Ribs
We love to BBQ, and we love ribs, but I was always looking for a good recipe to follow for charcoal grilling that achieved tenderness with ribs. This one works pretty great. Use your favorite sauce and enjoy.
5lbs baby back pork ribs
4 tsp kosher salt
1.5 tsp freshly ground black pepper
1 tsp cayenne
BBQ sauce of your choice
1. Remove the membrane from the underside of the ribs. The original recipe said to "slide a screwdriver tip along each bone and under one end of the membrane to loosen, then grab membrane with a paper towel and pull off." Sounds easy, right? Really a knife works way better and if you invite He-man to dinner he can help wrestle the membrane off. I'm sure they suggest a screwdriver so you won't sever any digits. Proceed with caution. That said, it was doable and helps the ribs absorb more flavor on the grill.
2. In a small bowl mix salt, pepper and cayenne. Put ribs on a baking sheet and sprinkle both sides with mixture. Snugly wrap each rack in heavy duty foil. Be forewarned - leaks in your foil lets all the good cooking juices out and make flames shoot high. Wrap snugly indeed. Let sit 30 minutes at room temperature.
3.Prepare charcoal grill for indirect medium-low heat (300-350*). Light 60 briquettes in a chimney on firegrate. When coals are covered with ash, about 20 minutes, bank evenly on opposite sides of firegrate ad let burn to medium-low. Set a study drip pan on grate between mounds. The area above will be the cooking area. Add 3-4 more unlit briquettes to each mound when ribs go on and every 30 minutes while cooking.
4. Place rib packets, bone side down, on cooking grate over indirect heat, overlapping slightly if necessary. Cover grill and cok ribs until fairly tender when pierced through foil, 50-70 minutes.
5. Transfer rib packets to a rimmed pan. Carefully remove ribs from foil. Set ribs, bone side up, on grill over indirect heat.
6. Using a silicone brush, baste ribs with sauce/glaze. Cover grill and cook ribs 10 minutes. Brush metled sauce/glaze from center of each rack up along sides of meat, turn ribs over, and baste with more sauce/glaze. Repeat brushing and turning every 10 minutes until ribs are browned and tender and meat has shrunk back from ends of the bones, 30-40 minutes total.
7. Remove ribs from grill. Cover loosely with foild and let sit about 10 minutes. Brush a little more sauce over ribs. Cut between bones to serve.
Recipe is adapted from Sunset August 09
5lbs baby back pork ribs
4 tsp kosher salt
1.5 tsp freshly ground black pepper
1 tsp cayenne
BBQ sauce of your choice
1. Remove the membrane from the underside of the ribs. The original recipe said to "slide a screwdriver tip along each bone and under one end of the membrane to loosen, then grab membrane with a paper towel and pull off." Sounds easy, right? Really a knife works way better and if you invite He-man to dinner he can help wrestle the membrane off. I'm sure they suggest a screwdriver so you won't sever any digits. Proceed with caution. That said, it was doable and helps the ribs absorb more flavor on the grill.
2. In a small bowl mix salt, pepper and cayenne. Put ribs on a baking sheet and sprinkle both sides with mixture. Snugly wrap each rack in heavy duty foil. Be forewarned - leaks in your foil lets all the good cooking juices out and make flames shoot high. Wrap snugly indeed. Let sit 30 minutes at room temperature.
3.Prepare charcoal grill for indirect medium-low heat (300-350*). Light 60 briquettes in a chimney on firegrate. When coals are covered with ash, about 20 minutes, bank evenly on opposite sides of firegrate ad let burn to medium-low. Set a study drip pan on grate between mounds. The area above will be the cooking area. Add 3-4 more unlit briquettes to each mound when ribs go on and every 30 minutes while cooking.
4. Place rib packets, bone side down, on cooking grate over indirect heat, overlapping slightly if necessary. Cover grill and cok ribs until fairly tender when pierced through foil, 50-70 minutes.
5. Transfer rib packets to a rimmed pan. Carefully remove ribs from foil. Set ribs, bone side up, on grill over indirect heat.
6. Using a silicone brush, baste ribs with sauce/glaze. Cover grill and cook ribs 10 minutes. Brush metled sauce/glaze from center of each rack up along sides of meat, turn ribs over, and baste with more sauce/glaze. Repeat brushing and turning every 10 minutes until ribs are browned and tender and meat has shrunk back from ends of the bones, 30-40 minutes total.
7. Remove ribs from grill. Cover loosely with foild and let sit about 10 minutes. Brush a little more sauce over ribs. Cut between bones to serve.
Recipe is adapted from Sunset August 09
Saturday
Greek Orzo Salad
One of my favorite summer salads! The dressing is also great on a traditional greek salad with tomato and cucumber.
Ingredients:
1/2c red wine vinegar
2 Tbs Dijon mustard
2 cloves garlic, chopped or pressed
1 tsp black pepper
approx 3/4c olive oil
1/2c chopped fresh basil
1/2c chopped Italian parsley
8oz dried orzo, prepared in salted boiling water to al dente
1 can of artichoke hearts
1/2c pitted kalamata olives, cut in half
4-6oz crumbled feta
3-4 green onions chopped
Preparation:
Mix the first 5 ingredients to make a dressing.
Cook the orzo, drain and transfer to bowl. Immediately mix in about half the dressing while pasta is still warm and transfer to fridge. Once the orzo is cooled, mix in the artichoke hearts, basil, parsley, olives, green onion and feta and a bit more dressing. After 30-45 minutes taste for seasoning and add the remaining dressing or salt, if needed.
(Dressing adapted from The New Basics Cookbook recipe for red wine basil vinaigrette.)
Ingredients:
1/2c red wine vinegar
2 Tbs Dijon mustard
2 cloves garlic, chopped or pressed
1 tsp black pepper
approx 3/4c olive oil
1/2c chopped fresh basil
1/2c chopped Italian parsley
8oz dried orzo, prepared in salted boiling water to al dente
1 can of artichoke hearts
1/2c pitted kalamata olives, cut in half
4-6oz crumbled feta
3-4 green onions chopped
Preparation:
Mix the first 5 ingredients to make a dressing.
Cook the orzo, drain and transfer to bowl. Immediately mix in about half the dressing while pasta is still warm and transfer to fridge. Once the orzo is cooled, mix in the artichoke hearts, basil, parsley, olives, green onion and feta and a bit more dressing. After 30-45 minutes taste for seasoning and add the remaining dressing or salt, if needed.
(Dressing adapted from The New Basics Cookbook recipe for red wine basil vinaigrette.)
Rhubarb Ginger Jam
Holy cow, this is delicious. My favorite on warm crumpets or english muffins. The original recipe called for frozen rhubarb, I had no problem using fresh.
Ingredients:
1 pound rhubarb, sliced about 1/4" thick
1 1/4 cups sugar
1 ounce chopped crystallized ginger (about 3 tablespoons, if you don't have a scale)
1 teaspoon grated lemon peel - a splash of lemon juice will do in a pinch
Preparation:
Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes.
Without canning, it can be kept chilled in the refrigerator for a week or two. With this much rhubarb, guess I need to learn how to can.
Ingredients:
1 pound rhubarb, sliced about 1/4" thick
1 1/4 cups sugar
1 ounce chopped crystallized ginger (about 3 tablespoons, if you don't have a scale)
1 teaspoon grated lemon peel - a splash of lemon juice will do in a pinch
Preparation:
Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes.
Without canning, it can be kept chilled in the refrigerator for a week or two. With this much rhubarb, guess I need to learn how to can.
Sunday
Greek Burgers
So I broke my own best practice - I can't remember where I found this recipe initially. I've made it multiple times since then without any recipe, but wanted to capture it to share.
1# ground lamb (ground turkey works too, but I season it more aggressively)
finely diced red onion - 1/4c or so
crumbled feta cheese - 6-8oz
2 cloves of garlic, pressed
fresh mint leaves snipped with scissors - maybe 2 Tbs
oregano - either dried or fresh - 1-2 tsp
salt and pepper
lemon zest, if you're courageous
Hand mix your meat and seasonings, form patties to broil or BBQ
Put on hamburger buns
Top with:
baby spinach tossed in balsamic vinagrette
lemon aioli sauce = mayo, lemon juice, garlic, paprika
also consider using hummus or tzatziki
also tasty, grilled red onion rings that have been carmelized
To try - I read a recipe that included cinnamon in the meat mixture. Haven't tried that yet.
1# ground lamb (ground turkey works too, but I season it more aggressively)
finely diced red onion - 1/4c or so
crumbled feta cheese - 6-8oz
2 cloves of garlic, pressed
fresh mint leaves snipped with scissors - maybe 2 Tbs
oregano - either dried or fresh - 1-2 tsp
salt and pepper
lemon zest, if you're courageous
Hand mix your meat and seasonings, form patties to broil or BBQ
Put on hamburger buns
Top with:
baby spinach tossed in balsamic vinagrette
lemon aioli sauce = mayo, lemon juice, garlic, paprika
also consider using hummus or tzatziki
also tasty, grilled red onion rings that have been carmelized
To try - I read a recipe that included cinnamon in the meat mixture. Haven't tried that yet.
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