Patterned after our favorite dish at The Stumbling Goat, we love this with roasted broccoli and mashed potatoes as a super comfort food. Of course, it's Memorial Day weekend and it should be sunny BBQ weather - but it's not. It's cold, rainy but at least we have roast chicken with mashed potatoes as a silver lining.
Ingredients:
2 boneless skin on chicken breasts - you can butcher up a split fryer breast that has bones, if you need
vegetable oil
salt and pepper
cast iron skillet
Preheat oven to 450*
Season your chicken, both sides, with salt and pepper.
Heat a generous amount of vegetable oil in the cast iron skillet and heat over high heat just to smoking point. Sear flesh side of breasts for a few (2?) minutes, flip and sear skin side for another couple minutes (2-3).
Transfer skillet to oven and check after 7-10 minutes. Timing will depend on thickness of breasts. Let rest for 5-10 minutes.
Saturday
Thursday
Chicken, Spinach and Potato Hash
A good comfort food meal!
Ingredients:
olive oil
4oz pancetta, diced
1 lb chicken breasts, cut into bite sized pieces
bag of baby spinach
1 lb yukon gold potatoes, cut into 3/4 inch pieces
2 shallots, diced
coarse salt and pepper
Start boiling water for your potatoes. Once the water comes to a boil, cook the potatoes for 10 minutes or until they're tender when pierced with a fork.
Heat some olive oil in a large frying pan and start frying the pancetta. Season the chicken and add it to the frying pan. Once cooked, transfer to bowl/plate and set aside. Heat some oil in the same frying pan and cook the shallots until soft. Add garlic and cook until fragrant. Add cooked potatoes and cook for 7-11 minutes, adding more water if the pan get too brown. Add chicken/pancetta mixture back into skillet and add spinach and cook until wilted.
Ingredients:
olive oil
4oz pancetta, diced
1 lb chicken breasts, cut into bite sized pieces
bag of baby spinach
1 lb yukon gold potatoes, cut into 3/4 inch pieces
2 shallots, diced
coarse salt and pepper
Start boiling water for your potatoes. Once the water comes to a boil, cook the potatoes for 10 minutes or until they're tender when pierced with a fork.
Heat some olive oil in a large frying pan and start frying the pancetta. Season the chicken and add it to the frying pan. Once cooked, transfer to bowl/plate and set aside. Heat some oil in the same frying pan and cook the shallots until soft. Add garlic and cook until fragrant. Add cooked potatoes and cook for 7-11 minutes, adding more water if the pan get too brown. Add chicken/pancetta mixture back into skillet and add spinach and cook until wilted.
Beef, Snap Pea and Asparagus Stir Fry
Now that I'm back in the working world, I'm seeking fast dinner recipes and this one fits the bill. We made it with beefalo, instead of NY strip, which was delish.
Ingredients:
1 Tbs soy sauce
1 tsp rice vinegar
1 tsp sugar
1 Tbs ginger in a jar (or use fresh and toss it in with the veggies)
1 lb NY strip steak, thinly sliced
coarse salt
1 Tbs vegetable oil
1 bunch asparagus, trimmed and cut into 2 inch lengths
6 oz snap peas
1 garlic clove, minced
1 tsp fresh lemon juice
2 Tbs torn basil leaves
Cooked rice
In a small bowl, combine soy sauce, vinegar, sugar and ginger. Season steak with salt. In a large skillet, heat oil over high heat. Cook steak, undisturbed for 2 minutes, until brown on one side. Flip and cook until cooked through, just about 30 seconds. This works much better if you don't crowd the pan, so you can do it in batches. Transfer cooked meat to a bowl.
Add asparagus, snap peas and garlic to skillet. Cook, stirring constantly until veggies are crisp-tender, about 4 minutes. If the bottom of the pan gets too dark, add a little water. Add soy mixture and cook until fragrant about 10 seconds. Remove skillet from heat and stir in lemon juice and basil. Toss steak with veggies and serve over rice with a lemon wedge.
Ingredients:
1 Tbs soy sauce
1 tsp rice vinegar
1 tsp sugar
1 Tbs ginger in a jar (or use fresh and toss it in with the veggies)
1 lb NY strip steak, thinly sliced
coarse salt
1 Tbs vegetable oil
1 bunch asparagus, trimmed and cut into 2 inch lengths
6 oz snap peas
1 garlic clove, minced
1 tsp fresh lemon juice
2 Tbs torn basil leaves
Cooked rice
In a small bowl, combine soy sauce, vinegar, sugar and ginger. Season steak with salt. In a large skillet, heat oil over high heat. Cook steak, undisturbed for 2 minutes, until brown on one side. Flip and cook until cooked through, just about 30 seconds. This works much better if you don't crowd the pan, so you can do it in batches. Transfer cooked meat to a bowl.
Add asparagus, snap peas and garlic to skillet. Cook, stirring constantly until veggies are crisp-tender, about 4 minutes. If the bottom of the pan gets too dark, add a little water. Add soy mixture and cook until fragrant about 10 seconds. Remove skillet from heat and stir in lemon juice and basil. Toss steak with veggies and serve over rice with a lemon wedge.
Monday
Pork Souvlaki with Greek Salad
My fabulous husband had dinner all ready for me tonight when I got home after my board meeting and it was delish!
Ingredients:
for the skewers--
1.25 lbs pork shoulder, cut into 3/4inch cubes
3 Tbs extra virgin olive oil
2 Tbs lemon juice
3 garlic cloves, minced
2 Tbs minced fresh oregano
coarse salt and pepper
for the salad--
pitted kalamata olives
feta chunks
cucumber
cherry tomatoes
marinated artichoke hearts
red onion slivers
1 tsp balsamic vinegar
3 tsp olive oil
scant 1/4 tsp dijon
In medium bowl, combine pork, oil, lemon juice, garlic and oregano. Season with salt and pepper and toss to combine.Cover with plastic wrap and refrigerate for at least 1 hour or up to 8 hours.
Meanwhile chop salad ingredients and mix vinagrette.
Heat grill to high. Thread pork cubes onto skewers. Grill until brown on all sides and cooked through, about 12 minutes total. Serve with a lemon wedge.
Ingredients:
for the skewers--
1.25 lbs pork shoulder, cut into 3/4inch cubes
3 Tbs extra virgin olive oil
2 Tbs lemon juice
3 garlic cloves, minced
2 Tbs minced fresh oregano
coarse salt and pepper
for the salad--
pitted kalamata olives
feta chunks
cucumber
cherry tomatoes
marinated artichoke hearts
red onion slivers
1 tsp balsamic vinegar
3 tsp olive oil
scant 1/4 tsp dijon
In medium bowl, combine pork, oil, lemon juice, garlic and oregano. Season with salt and pepper and toss to combine.Cover with plastic wrap and refrigerate for at least 1 hour or up to 8 hours.
Meanwhile chop salad ingredients and mix vinagrette.
Heat grill to high. Thread pork cubes onto skewers. Grill until brown on all sides and cooked through, about 12 minutes total. Serve with a lemon wedge.
Chewy Gingersnaps
I got this recipe off the back of a tin of crystallized ginger chips.
Ingregidents:
2.25c all purpose flour
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
3/4c unsalted butter
1c sugar
1/4c dark molasses
1 egg
3.5oz crystallized ginger chips
Preheat oven to 375*
Beat butter and sugar until light and fluffy. Stir in molasses and egg. Add dry ingredients and mix well. Stir in ginger chips. FYI - Dough is very sticky and easier to handle after being in the fridge for an hour.
Roll into 1-inch balls and roll in sugar. Bake on parchment lined cookie sheets for 8-10 minutes - removing from oven while still soft. Let cookies cool on the sheet.
Ingregidents:
2.25c all purpose flour
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
3/4c unsalted butter
1c sugar
1/4c dark molasses
1 egg
3.5oz crystallized ginger chips
Preheat oven to 375*
Beat butter and sugar until light and fluffy. Stir in molasses and egg. Add dry ingredients and mix well. Stir in ginger chips. FYI - Dough is very sticky and easier to handle after being in the fridge for an hour.
Roll into 1-inch balls and roll in sugar. Bake on parchment lined cookie sheets for 8-10 minutes - removing from oven while still soft. Let cookies cool on the sheet.
Mexican Hot Chocolate Cookies
A great new cookie discovery. There weren't spicy at all. If you like a little heat, add more chili powder at the end.
Ingredients:
2.25c all purpose flour
1/2c unsweetened cocoa powder
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1c (2sticks) unsalted butter
1.75c sugar
2 egg
2 tsp cinnamon
1/2tsp chili powder
Preheat oven to 400*. In medium bowl, sift together flour, cocoa, cream of tartar, baking soda and salt. In large bowl cream butter and 1.5c sugar until light and fluffy. Add eggs and beat to combine. With mixer on low, gradually add dry mixture and beat until combined.
IN small bowl combine 1/4c sugar, cinnamon and chili powder. Form balls (heaping tablespoon) and roll in sugar mixture. Place on parchment lined cookie sheets about 3 inches apart. Bake until set in center and beginning to crack, about 10 minutes. Cool on sheet on a wire rack for 5 minutes, then transfer cookies to rack to cool completely.
Ingredients:
2.25c all purpose flour
1/2c unsweetened cocoa powder
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1c (2sticks) unsalted butter
1.75c sugar
2 egg
2 tsp cinnamon
1/2tsp chili powder
Preheat oven to 400*. In medium bowl, sift together flour, cocoa, cream of tartar, baking soda and salt. In large bowl cream butter and 1.5c sugar until light and fluffy. Add eggs and beat to combine. With mixer on low, gradually add dry mixture and beat until combined.
IN small bowl combine 1/4c sugar, cinnamon and chili powder. Form balls (heaping tablespoon) and roll in sugar mixture. Place on parchment lined cookie sheets about 3 inches apart. Bake until set in center and beginning to crack, about 10 minutes. Cool on sheet on a wire rack for 5 minutes, then transfer cookies to rack to cool completely.
Baked Artichokes
No room on your stove top for steaming an artichoke for 45 minutes? This baked version is a snap, allows you to do a bundle at once and may even been more flavorful. This preparation makes it easy to scoop out the choke after baking while leaving the leaves in tact, which makes a fun dip bowl.
Ingredients:
Prepared artichoke(s) = pointy tips of leaves trimmed, stem trimmed top 1/4 cut off
olive oil - about 1 Tbs per artichoke
lemon juice - about 2 tsp per artichoke
garlic clove, coarsely diced - 1 per artichoke
salt
Preheat oven to 425*
Prepare your artichoke and pull the leaves apart a bit. Stick garlic pieces in between some of the center leaves and drizzle oil and lemon juice into leaves as well. Wrap tightly in foil. Bake directly on rack for 60 minutes for an average/medium artichoke and more like 90 minutes for a really big one.
Ingredients:
Prepared artichoke(s) = pointy tips of leaves trimmed, stem trimmed top 1/4 cut off
olive oil - about 1 Tbs per artichoke
lemon juice - about 2 tsp per artichoke
garlic clove, coarsely diced - 1 per artichoke
salt
Preheat oven to 425*
Prepare your artichoke and pull the leaves apart a bit. Stick garlic pieces in between some of the center leaves and drizzle oil and lemon juice into leaves as well. Wrap tightly in foil. Bake directly on rack for 60 minutes for an average/medium artichoke and more like 90 minutes for a really big one.
Salmon with Sweet Chili Glaze
A delicious spring entree excellent with sauteed snap peas or wilted greens. Cut back on the ginger if you don't like things too spicy.
Ingredients:
(This makes enough marinade for four 6oz fillets)
Salmon fillets
1/3c Asian sweet chili sauce
2 Tbs soy sauce
1 Tbs grated fresh ginger
Line a rimmed baking sheet with foil. Mix marinade ingredients together and pour over salmon. Let sit at room temperature for 30 minutes. Meanwhile preheat the broiler. Spoon marinade over salmon one last time. Broil 6-10 minutes (depending on thickness of fish) until browned in spots and almost opaque in center of fish.
Ingredients:
(This makes enough marinade for four 6oz fillets)
Salmon fillets
1/3c Asian sweet chili sauce
2 Tbs soy sauce
1 Tbs grated fresh ginger
Line a rimmed baking sheet with foil. Mix marinade ingredients together and pour over salmon. Let sit at room temperature for 30 minutes. Meanwhile preheat the broiler. Spoon marinade over salmon one last time. Broil 6-10 minutes (depending on thickness of fish) until browned in spots and almost opaque in center of fish.
Fish Meuniere with Capers
We wanted a light pan-fried fish and this fit the bill. It cooks unbelievably fast, so have everything else ready first - or scramble around like me and make a mess.
Ingredients:
4 dover sole fillets, about 5oz each, but if they're more or less just make sure they're all about the same
1/2c flour
2 Tbs vegetable oil
2 Tbs unsalted butter
Sauce Ingredients:
4 Tbs unsalted butter (yes, I know, more butter)
1 Tbs parsley, chopped
1.5 Tbs lemon juice
2 Tbs capers, drained
lemon wedges for garnish/serving
Move the oven rack to the lower middle and place your dinner plates in there. Preheat your oven to 200*
Pat fish fillets dry with towels. Season fish with salt and pepper and let sit until glistening with moisture, about 5 minutes. Put flour in shallow pan. Dredge fillets in flour shaking off excess and place in single layer on baking sheet or dish until ready to cook.
Heat oil until shimmering in a large frying pan. Add butter and swirl in pan. Once butter stops foaming, add fish and reduce temperature to medium high. (Note: If you have a big frying pan (12") you may be able to do everything at once, but consider doing it in two batches. If you do cook in two shifts, heat only half the oil and butter, cook your fish and then wipe out the pan with a paper towel before you do the second batch.)
Cook until fillets are opaque at the edges and the bottom is golden brown. Don't move your fish around too much. Once it looks opaque at the edge, then you can peek at the bottom. Flip gently with a wide spatula (good luck) and cook the other side until golden. Transfer fillets to dishes in warm oven and start making your sauce.
Over medium high heat, melt butter and constantly swirling pan, cook butter until it browns and has a nutty aroma. Remove skillet from heat, add lemon juice and capers, adjust salt if necessary. Spoon over fillets, serve with lemon wedge and enjoy!
Ingredients:
4 dover sole fillets, about 5oz each, but if they're more or less just make sure they're all about the same
1/2c flour
2 Tbs vegetable oil
2 Tbs unsalted butter
Sauce Ingredients:
4 Tbs unsalted butter (yes, I know, more butter)
1 Tbs parsley, chopped
1.5 Tbs lemon juice
2 Tbs capers, drained
lemon wedges for garnish/serving
Move the oven rack to the lower middle and place your dinner plates in there. Preheat your oven to 200*
Pat fish fillets dry with towels. Season fish with salt and pepper and let sit until glistening with moisture, about 5 minutes. Put flour in shallow pan. Dredge fillets in flour shaking off excess and place in single layer on baking sheet or dish until ready to cook.
Heat oil until shimmering in a large frying pan. Add butter and swirl in pan. Once butter stops foaming, add fish and reduce temperature to medium high. (Note: If you have a big frying pan (12") you may be able to do everything at once, but consider doing it in two batches. If you do cook in two shifts, heat only half the oil and butter, cook your fish and then wipe out the pan with a paper towel before you do the second batch.)
Cook until fillets are opaque at the edges and the bottom is golden brown. Don't move your fish around too much. Once it looks opaque at the edge, then you can peek at the bottom. Flip gently with a wide spatula (good luck) and cook the other side until golden. Transfer fillets to dishes in warm oven and start making your sauce.
Over medium high heat, melt butter and constantly swirling pan, cook butter until it browns and has a nutty aroma. Remove skillet from heat, add lemon juice and capers, adjust salt if necessary. Spoon over fillets, serve with lemon wedge and enjoy!
Thursday
Turkey Meatballs with Pasta in Cream Sauce
Makes: 4-6 servings
Prep: 20 min
Cook: 40 min
Ingredients:
3 Tbs olive oil
1c scallions, finely minced and divided
1.25 tsp salt, divided
3/4 tsp freshly ground pepper, divided
8 oz shitake mushrooms, sliced
2 Tbs all purpose flour
2.5c chicken broth
1/4 c fine dry bread crumbs
1/3 c milk
1c freshly grated Parmesan, divided
1 large egg
1# ground turkey
2 garlic cloves minced
3 Tbs minced fresh flat leaf parsley
2/3c heavy cream
1 # dried pasta such as rotini
Heat oil in large skillet over medium heat. Add 1/2c scallions, 1/4tsp salt, 1/4tsp pepper, and mushrooms and cook, stirring occasionally, 5 minutes. Add flour and cook, stirring constantly, 2 minutes more. Add broth, cover and simmer 10 minutes.
Combine breadcrumbs and milk in small bowl, and let soak 10 minutes. Combine 1/2c Parmesan cheese, remaining 1/2c scallions, remaining 1 tsp salt, remaining 1/2 tsp pepper, 1 egg, ground turkey, garlic, and parsley in separate bowl. Stir in breadcrumb mixture and form into 1.5 inch meatballs.
Add meatballs to sauce; cover and simmer 20 minutes more. Add cream, and return to simmer. Add remaining 1/2c Parmesan and stir until sauce is slightly thickened.
Add drained cooked pasta and sauce to post and toss gently to combine. Serve with additional Parmesan.
Cottage Living Jan/Feb 2008
Prep: 20 min
Cook: 40 min
Ingredients:
3 Tbs olive oil
1c scallions, finely minced and divided
1.25 tsp salt, divided
3/4 tsp freshly ground pepper, divided
8 oz shitake mushrooms, sliced
2 Tbs all purpose flour
2.5c chicken broth
1/4 c fine dry bread crumbs
1/3 c milk
1c freshly grated Parmesan, divided
1 large egg
1# ground turkey
2 garlic cloves minced
3 Tbs minced fresh flat leaf parsley
2/3c heavy cream
1 # dried pasta such as rotini
Heat oil in large skillet over medium heat. Add 1/2c scallions, 1/4tsp salt, 1/4tsp pepper, and mushrooms and cook, stirring occasionally, 5 minutes. Add flour and cook, stirring constantly, 2 minutes more. Add broth, cover and simmer 10 minutes.
Combine breadcrumbs and milk in small bowl, and let soak 10 minutes. Combine 1/2c Parmesan cheese, remaining 1/2c scallions, remaining 1 tsp salt, remaining 1/2 tsp pepper, 1 egg, ground turkey, garlic, and parsley in separate bowl. Stir in breadcrumb mixture and form into 1.5 inch meatballs.
Add meatballs to sauce; cover and simmer 20 minutes more. Add cream, and return to simmer. Add remaining 1/2c Parmesan and stir until sauce is slightly thickened.
Add drained cooked pasta and sauce to post and toss gently to combine. Serve with additional Parmesan.
Cottage Living Jan/Feb 2008
Friday
Life-changing Caramel Corn
Can popcorn change your life? What a silly question - of course not! Caramel corn, on the other hand, just may. This is a sticky recipe, but produces great results.
Ingredients:
approximately 10 cups popcorn
1c packed light brown sugar
1/4 c light corn syrup
6 Tbs melted butter
1/2 tsp salt
1/2 tsp baking soda (measure early and set aside)
1 Tbs vanilla extract (measure early and set aside)
This would be tasty with some chopped nuts in it as well.
Preheat your oven to 250* and line a rimmed baking sheet with parchment paper.
Pop your popcorn and be sure to get rid of any old maids. I put my popcorn in a pyrex 13x9x2 pan for the ease of spreading the hot, sticky caramel, but a really big/wide mouth bowl would work too. It occurs to me that next time I do this, I will probably butter or nonstick spray whatever I toss my popcorn in to get the most caramel on the popcorn and not stuck to the dish.
In a medium sized saucepan, combine sugar, corn syrup, melted butter and salt with 2 Tbs of water and whisk together. Measure and have very close by your vanilla and baking soda. You don't want to measure them in the moment. Believe me.
Put saucepan on medium high heat and bring caramel sauce to a boil, whisking constantly. Cook until you get to 250* on a candy thermometer. Once you're there, remove pan from heat and dump in baking soda and vanilla and immediately whisk like crazy lest your gooey sauce ooze over the sides of the pan. Again, believe me.
Pour caramel over waiting popcorn and toss gently with a spatula distributing as best you can. But don't worry - you'll have three more shots as distributing your caramel. Pour sticky popcorn goodness onto parchment lined pan and spread out as evenly as possible.
Put in the oven for a total of 1 hour, stirring/turning/tossing popcorn every 20 minutes. Let cool, gently break up and store (whatever you don't eat immediately) in an airtight container. The hour in the oven is definitely worth the wait!
Ingredients:
approximately 10 cups popcorn
1c packed light brown sugar
1/4 c light corn syrup
6 Tbs melted butter
1/2 tsp salt
1/2 tsp baking soda (measure early and set aside)
1 Tbs vanilla extract (measure early and set aside)
This would be tasty with some chopped nuts in it as well.
Preheat your oven to 250* and line a rimmed baking sheet with parchment paper.
Pop your popcorn and be sure to get rid of any old maids. I put my popcorn in a pyrex 13x9x2 pan for the ease of spreading the hot, sticky caramel, but a really big/wide mouth bowl would work too. It occurs to me that next time I do this, I will probably butter or nonstick spray whatever I toss my popcorn in to get the most caramel on the popcorn and not stuck to the dish.
In a medium sized saucepan, combine sugar, corn syrup, melted butter and salt with 2 Tbs of water and whisk together. Measure and have very close by your vanilla and baking soda. You don't want to measure them in the moment. Believe me.
Put saucepan on medium high heat and bring caramel sauce to a boil, whisking constantly. Cook until you get to 250* on a candy thermometer. Once you're there, remove pan from heat and dump in baking soda and vanilla and immediately whisk like crazy lest your gooey sauce ooze over the sides of the pan. Again, believe me.
Pour caramel over waiting popcorn and toss gently with a spatula distributing as best you can. But don't worry - you'll have three more shots as distributing your caramel. Pour sticky popcorn goodness onto parchment lined pan and spread out as evenly as possible.
Put in the oven for a total of 1 hour, stirring/turning/tossing popcorn every 20 minutes. Let cool, gently break up and store (whatever you don't eat immediately) in an airtight container. The hour in the oven is definitely worth the wait!
Sunday
Pork Medallions in Rosemary Port Pan Sauce
My 100th recipe!
An adaptation from a Cook's Illustrated recipe. The original called for a 1/2c dried fruit (cherries, cranberries or apricots) but we went with a simpler option which turned out nicely.
Ingredients:
1 pound pork tenderloin (silver skin removed) cut into 1" thick medallions and pounded to 3/4" thick
2 Tbs olive oil
1/3 cup port
2/3 cup chicken broth
2 tsp minced fresh rosemary
Salt and pepper the pork medallions on both sides. Heat olive oil in large heavy frying pan over medium-high heat until shimmering. (Don't crowd the pan. Cook in batches if necessary.) Brown pork for 2-3 minutes per side until almost opaque on the sides and firm. Transfer to plate and tent with foil.
Add port to frying pan and reduce, scraping browned bits from pan into sauce. Boil, cooking until reduced to about 2 Tbs. Add broth, rosemary and any accumulated juices from resting pork. Increase heat to high and boil, stirring, until the consistency of maple syrup - about 2 minutes. Adjust salt and pepper.
Reduce heat to medium, return pork to pan and turn over coating in sauce. Bring pork back up to heat and serve immediately, spooning sauce over meat.
An adaptation from a Cook's Illustrated recipe. The original called for a 1/2c dried fruit (cherries, cranberries or apricots) but we went with a simpler option which turned out nicely.
Ingredients:
1 pound pork tenderloin (silver skin removed) cut into 1" thick medallions and pounded to 3/4" thick
2 Tbs olive oil
1/3 cup port
2/3 cup chicken broth
2 tsp minced fresh rosemary
Salt and pepper the pork medallions on both sides. Heat olive oil in large heavy frying pan over medium-high heat until shimmering. (Don't crowd the pan. Cook in batches if necessary.) Brown pork for 2-3 minutes per side until almost opaque on the sides and firm. Transfer to plate and tent with foil.
Add port to frying pan and reduce, scraping browned bits from pan into sauce. Boil, cooking until reduced to about 2 Tbs. Add broth, rosemary and any accumulated juices from resting pork. Increase heat to high and boil, stirring, until the consistency of maple syrup - about 2 minutes. Adjust salt and pepper.
Reduce heat to medium, return pork to pan and turn over coating in sauce. Bring pork back up to heat and serve immediately, spooning sauce over meat.
Thursday
Butternut Squash and Cheddar Bread Pudding
A very hearty savory bread pudding that could pass as an entree. I increased the cheddar substantially, because I like a cheesy baked top, but you could cut it down if you prefer.
Ingredients:
2# peeled, seeded butternut squash cut into 1" cubes
3 Tbs olive oil, divided
1.5 tsp coarse kosher salt
7 large eggs
2.25c half and half
6 Tbs dry white wine
2 tsb Dijon mustard
1 day old baguette, torn into 1" pieces (do not remove the crust)
1c chopped shallots (about 4 large shallots)
2 bunches tuscan kale, ribs removed, coarsely chopped
12-16ox extra sharp cheddar cheese, coarsely grated
Preheat oven to 400*.
Toss squash with 1 Tbs oil and put in single layer on rimmed baking sheet. Sprinkle with coarse salt, bake until tender, turning occasionally 20-25 minutes.
Whisk eggs in large bowl. Add half and half, wine, mustard and 1.5 tsp salt, whisk to blend. Add baguette pieces, fold into egg mixture. Let soak for 30 minutes - stirring occasionally.
Heat 2 Tbs old in large pot over med-hi heat. Add shallots and saute until soft, about 5 minutes. Add kale; cover and cook for 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes.
Reduce oven temp to 350*. Generously butter a 13x9x2 inch pan. Transfer half of bread mixture to dish. Spoon half of kale mixture over it, then half of squash, then sprinkle with a bit less than half the cheese. Repeat ending with a layer of cheese. Any egg mixture remaining can be poured in as well.
Cover bread pudding with foil and bake 20 minutes. Remove foil and beak uncovered another 20 minutes, until custard is set and bread feels springy. Turn on broiler for 2-3 minutes to brown cheese topping. Cool for 5 minutes and serve.
Adapted from Bon Appetit
Ingredients:
2# peeled, seeded butternut squash cut into 1" cubes
3 Tbs olive oil, divided
1.5 tsp coarse kosher salt
7 large eggs
2.25c half and half
6 Tbs dry white wine
2 tsb Dijon mustard
1 day old baguette, torn into 1" pieces (do not remove the crust)
1c chopped shallots (about 4 large shallots)
2 bunches tuscan kale, ribs removed, coarsely chopped
12-16ox extra sharp cheddar cheese, coarsely grated
Preheat oven to 400*.
Toss squash with 1 Tbs oil and put in single layer on rimmed baking sheet. Sprinkle with coarse salt, bake until tender, turning occasionally 20-25 minutes.
Whisk eggs in large bowl. Add half and half, wine, mustard and 1.5 tsp salt, whisk to blend. Add baguette pieces, fold into egg mixture. Let soak for 30 minutes - stirring occasionally.
Heat 2 Tbs old in large pot over med-hi heat. Add shallots and saute until soft, about 5 minutes. Add kale; cover and cook for 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes.
Reduce oven temp to 350*. Generously butter a 13x9x2 inch pan. Transfer half of bread mixture to dish. Spoon half of kale mixture over it, then half of squash, then sprinkle with a bit less than half the cheese. Repeat ending with a layer of cheese. Any egg mixture remaining can be poured in as well.
Cover bread pudding with foil and bake 20 minutes. Remove foil and beak uncovered another 20 minutes, until custard is set and bread feels springy. Turn on broiler for 2-3 minutes to brown cheese topping. Cool for 5 minutes and serve.
Adapted from Bon Appetit
Pulled Poultry BBQ Sandwiches with Slaw
The ultimate recipe for leftovers! Good for extra turkey or roasted chicken and quick to make.
Ingredients for Slaw:
3 Tbs mayo
2 Tbs apple cider vinegar (less if you like a more creamy slaw)
1/2 tsp celery seeds
3c shredded cabbage or broccoli (or whatever you prefer - I buy the pre-julienned veggies to save time)
Ingredients for BBQ:
4 slices of bacon
1 c tomato puree/sauce
1/4c apple cider vinegar
1/4c water
3 Tbs packed brown sugar
1 tsp chili powder
1/4 tsp ground cumin
2.5c of cooked turkey or chicken, shredded (light and dark meat)
4 soft rolls
For the slaw:
Whisk mayo, vinegar, celery seeds together. Season to taste with salt and pepper. Toss together with veggies. Cover bowl and chill.
For the BBQ:
Saute bacon over medium heat until crisp and brown. Pour off additional fat. Add tomato puree, vinegars, water, sugar, chili powder and cumin. Bring to a boil, reduce heat and simmer for at least 5 minutes. Add shredded meat to BBQ sauve and bring to boil. Reduce heat and simmer, stirring occasionally. You can keep it on low until you're ready to eat.
Split and toast rolls. I like to eat my slaw on my BBQ sandwich. Seth has his slaw on the side. To each his own...
Adapted from Bon Appetit 11/09
Ingredients for Slaw:
3 Tbs mayo
2 Tbs apple cider vinegar (less if you like a more creamy slaw)
1/2 tsp celery seeds
3c shredded cabbage or broccoli (or whatever you prefer - I buy the pre-julienned veggies to save time)
Ingredients for BBQ:
4 slices of bacon
1 c tomato puree/sauce
1/4c apple cider vinegar
1/4c water
3 Tbs packed brown sugar
1 tsp chili powder
1/4 tsp ground cumin
2.5c of cooked turkey or chicken, shredded (light and dark meat)
4 soft rolls
For the slaw:
Whisk mayo, vinegar, celery seeds together. Season to taste with salt and pepper. Toss together with veggies. Cover bowl and chill.
For the BBQ:
Saute bacon over medium heat until crisp and brown. Pour off additional fat. Add tomato puree, vinegars, water, sugar, chili powder and cumin. Bring to a boil, reduce heat and simmer for at least 5 minutes. Add shredded meat to BBQ sauve and bring to boil. Reduce heat and simmer, stirring occasionally. You can keep it on low until you're ready to eat.
Split and toast rolls. I like to eat my slaw on my BBQ sandwich. Seth has his slaw on the side. To each his own...
Adapted from Bon Appetit 11/09
Hearty Tuscan Stew
I've always wanted to like kale. I know it's good for me. And I thought somehow, if I liked it, that would make me a more sophisticated diner. But alas, I couldn't get excited about it. At all. But now, I'm changing my opinion. This recipe features kale which gives the stew nice body and it's not too chewy or bitter. Delicious!
Ingredients:
1 Tbs olive oil
6 oz pancetta in a fine dice (I use the prepackaged pancetta from Trader Joes)
1 large onion in a medium dice
2 celery ribs sliced on the diagonal
2 carrots, peeled and chopped
8 garlic cloves, pressed or minced (don't skimp here, you really want all of it...or even more!)
5 cups high quality chicken or veggie broth
1-14oz can of canellini beans, rinsed and drained
1-15oz can of diced tomatoes (I like Muir Glenn Organic with italian seasonings)
2 medium bay leaves
1 bunch tuscan kale, ribs removed, coarsely chopped
1 sprig of rosemary
(if you reserve parmesean cheese rinds, I threw one in at the end)
Parmesan, Pecorino Romano or other favorite hard cheese to garnish with
Heat oil in a large dutch oven or stock pot. Render pancetta over medium heat, stirring occasionally - 6 to 10 minutes. Add onion, celery and carrots. Cook for 10-16 minutes until softened and lightly browned. Stir in garlic and cook until fragrant - 1 minute.
Add broth, beans, tomatoes, bay leaves and kale. Increase heat to high, bring to a boil, reduce heat to a simmer. Cook 20-25 minutes. remove from heat. Submerge rosemary (and cheese rind, if using) and cover pot. Let sit for 15 minutes. Season with salt and pepper to taste.
Serve with grated cheese.
(Adapted from Quick Hearty Tuscan Bean Stew from Cook's Illustrated)
Ingredients:
1 Tbs olive oil
6 oz pancetta in a fine dice (I use the prepackaged pancetta from Trader Joes)
1 large onion in a medium dice
2 celery ribs sliced on the diagonal
2 carrots, peeled and chopped
8 garlic cloves, pressed or minced (don't skimp here, you really want all of it...or even more!)
5 cups high quality chicken or veggie broth
1-14oz can of canellini beans, rinsed and drained
1-15oz can of diced tomatoes (I like Muir Glenn Organic with italian seasonings)
2 medium bay leaves
1 bunch tuscan kale, ribs removed, coarsely chopped
1 sprig of rosemary
(if you reserve parmesean cheese rinds, I threw one in at the end)
Parmesan, Pecorino Romano or other favorite hard cheese to garnish with
Heat oil in a large dutch oven or stock pot. Render pancetta over medium heat, stirring occasionally - 6 to 10 minutes. Add onion, celery and carrots. Cook for 10-16 minutes until softened and lightly browned. Stir in garlic and cook until fragrant - 1 minute.
Add broth, beans, tomatoes, bay leaves and kale. Increase heat to high, bring to a boil, reduce heat to a simmer. Cook 20-25 minutes. remove from heat. Submerge rosemary (and cheese rind, if using) and cover pot. Let sit for 15 minutes. Season with salt and pepper to taste.
Serve with grated cheese.
(Adapted from Quick Hearty Tuscan Bean Stew from Cook's Illustrated)
Wednesday
Bibb Lettuce Salad with Pears and Blue Cheese
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.
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.
Subscribe to:
Posts (Atom)