YEP….still making soup. Yep, it’s still winter. To us the perfect meal…healthy, hearty and easy!! Potato leek soup is naturally creamy with a velvety texture. This humble soup calls for only 4 ingredients plus a bit of half and half ….I opted out of the latter for a lighter version. Last year we made this soup on St. Paddy’s Day and to finish… I drizzled with a bit of Jameson’s and… I must say that was brilliant! White wine or a drizzle of olive oil will do the trick as well. Garnish with a dollop of sour cream and a sprinkle of chives.
Potato Leek Soup
2 leeks, white and light green part chopped
3 tablespoons unsalted butter
3 medium, Yukon gold potatoes, peeled and diced
1 garlic clove, smashed
1 quart vegetable broth
3/4 cup 1/2 &1/2 (or more for desired consistency)
1/2 teaspoon pepper
2 slices of proscuitto
Chop leaks. In a large saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt. Sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally. Add garlic the last 2 minutes.
Add the potatoes and vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
Turn off the heat and puree the mixture with an immersion blender (or blender) until smooth. Stir in the 1/2 & 1/2, and pepper. Taste and adjust seasoning if desired. Garnish sour cream, chives, proscuitto* and drizzle with Jameson’s Whiskey.
* crisp proscuitto in a 350 degrees oven for approximately 10 -15 minutes.
Gnudi (nudi) is nudi to me!! Gnudi refers to pasta like dumplings that are “naked” of their pasta wrappers. My plan was to make gnocchi in the next week or so (with Courtney) and then…..this happened! I was intrigued by the use of ricotta and parmesan to form these delicious clouds of ricotta heaven. While gnocchi is potato based and time-consuming (I heard) gnudi is lighter and easier to prepare. The method is simple. Mix ricotta, flour, cheese, egg and seasonings together, then boil. Success!! I loved the dense somewhat chewy texture of the gnudi smothered by a simple, yet full flavored sauce. Although any shape will work, it was fun to try the “two tablespoon” football shape. This meal has a rustic charm that pairs well with an arugula, lemon/olive oil splashed salad.
Ricotta Gnudi (recipe by Sara Jenkins/Bon Appetit)
Makes approximately 20
16 ounces ricotta (about 2 cups) Set ricotta in a strainer to remove any excess liquid for about 10 minutes
1 large egg, beaten to blend
1 large egg yolk, beaten to blend
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan, plus more
1/2 teaspoon kosher salt plus more
1/2-3/4 cup all-purpose flour, plus more
Garnish: basil and additional parmesan
3 cups Quick Pomodoro Sauce (see below)
Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).
Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour.
Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan and ribbons of basil.
1 28-ounce can whole peeled tomatoes
1/2 cup olive oil
2 garlic cloves, chopped
1/4 teaspoon sugar
Pulse tomatoes with juices in a blender to form a coarse purée. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes. Add tomato purée and sugar and season with salt. Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes. DO AHEAD: Sauce can be made 3 days ahead. Cover and chill, or freeze for up to 3 months.
Pretty enough for a dinner party…easy enough for a weeknight dinner. These flavors work sooo well together…..sweet dates, tang from the orange, heat from the pepper, crunch from the walnuts and fresh herbal notes with the cilantro.
Pork Tenderloin with Date and Cilantro Relish
2 tablespoons olive oil, divided
1 pork tenderloin (about 1 1/2 pounds)*
Kosher salt, freshly ground pepper
1/2 cup Medjool dates, cut into small pieces
2 tablespoons fresh orange juice, and zest of half an orange (save some zest for garnish)
1/2 jalapeno pepper, diced
2 tablespoons walnut, toasted, finely chopped
3 tablespoons chopped fresh cilantro ( OR parsley) plus leaves for garnish
Preheat oven to 425 degrees. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season pork with salt and pepper and cook, turning, until browned on all sides, 6–8 minutes. Transfer skillet to oven and cook pork until thermometer inserted in thickest the part registers 140 degrees, 10–15 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing, set aside pan drippings.
Toss dates, orange juice, reserved pan drippings, 3 tablespoons chopped cilantro, orange zest, jalapeno, walnuts and remaining 1 tablespoon oil in a small bowl; season with salt and pepper. Spoon relish over pork and top with cilantro leaves. Pair with mashed potatoes and arugula salad.
Relish (without pan drippings) can be made 4 hours ahead. Cover and chill. Add pan drippings just before serving.
* most single pork tenderloins are just over a pound. Adjust….mine took about 9 minutes in the oven to get to 140 degrees. This size serves 2-3 people depending on amount of side dishes.
By now we all know the incredible health benefits of kale. Why not change up your classic Caesar salad with this super food and partner with a creamy bold dressing that holds up to this hearty green? I pre-tenderize the greens by massaging with a little olive oil, salt, pepper and let sit for 30 minutes. This technique allows the fibrous, chewy green turn to a tender-crisp texture. Add grilled chicken or shrimp for a complete meal. Bonus… the dressed salad stays crisp for up to 3 days!!
Tuscan Kale Caesar Salad
Combine the first 5 ingredients in a blender; purée until smooth. With machine running, slowly add 3/4 cups of oil, to make a creamy dressing. Add 1/4 cup Parmesan cheese and blend. Season to taste with salt and pepper. Cover and chill. Dressing can be made 2 days ahead.
Remove middle stalk of the kale leaves and chop. Toss kale with a bit of olive oil, salt and pepper. Massage oil into leaves and let sit for approximately 30 minutes. Arrange kale on your serving platter. drizzle with dressing. Top with remaining 1/4 cup Parmesan, crouton crumbs and radish slices.
Game Day. Fall off the resolutions if just for today and enjoy a twist on a Reuben Sandwich. These sliders offer all the flavors of your deli favorite…savory, spicy and topped with a tangy, sweet dressing. Other game day ideas… Wingless Buffalo Chicken Flatbread, Crab Cakes with Lemon Aioli, Rosemary Parmesan Popcorn, Asian Meatballs with Hoisin Sauce, Fig and Prosciutto Flatbread, OR Asian Chicken Lettuce Wraps. Game on!
Reuben Meatball Sliders
Makes 12 sliders
2 pound ground beef, chuck
1 cup shredded Swiss
1/2 cup toasted rye bread, processed into fine breadcrumbs
1 tablespoon caraway seeds
1 teaspoon salt
1/2 teaspoon crushed black pepper
2 large eggs
1/2 cup parsley leaves, chopped
1 tablespoon vegetable oil
1 cup 1000 island dressing
2 cups sauerkraut, drained
12 slider buns, buttered and toasted
Preheat the oven to 400 degrees. Mix the beef, cheese, breadcrumbs, caraway seeds, salt, pepper, eggs and parsley in a bowl until uniform but not overworked. Scoop out a 1/4 cup of the mix and roll into a ball. Repeat to use all of the meat.
Heat a cast-iron skillet over medium heat add the oil. Fry the first side of the meatballs, in batches if necessary, until golden and crusty, 7 to 8 minutes. Flip and place in the oven to finish cooking, until no longer pink in the middle, 10 to 15 more minutes.
Heat the kraut in a small saucepan and mix in the 1000 island dressing. Place a meatball on the bottom slider bun, top with the sauce mixture.
Adapted from, (Food Network, Jeff Mauro)
Baby it’s COLD outside. No… I mean really really cold outside. -4 degrees with a wind chill of -30 to -40!!!!!!! These extreme conditions are perfectly suited for slow braised meats. This peasant-style cooking is sure to create a food flashback from your childhood (mine….dressed like Ralph in Christmas Story). The inexpensive, incredibly delicious beef shank will fill your home with a warm, comforting aroma in no time. Braising is nothing more than cooking the meat over low heat in a small amount of liquid, into which herbs and vegetables have been added. The result is a tender and flavorful fall-off-the-bone bowl of YUM, perfect for a cold winter’s night. Serve with celery root mashed potato puree.
Braised Beef Shank
3 tablespoons olive oil
3-4 pounds beef shank
Salt and freshly ground black pepper
2 onions, chopped
2-3 medium carrots, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
4 thyme sprigs
2 rosemary sprigs
3 bay leaves
2 cups red wine
2 cups beef stock
1- 150z can San Marzano whole peeled tomatoes with juices, chopped or blended
Heat the oven to 325 degrees. Put the oil in a large pot over medium-high heat. Add meat. Sprinkle with salt and pepper. Cook until the meat is browned on all sides, about 10 minutes. Transfer meat to a plate.
Lower the heat to medium. Add the onions, carrot and celery, sprinkle with a little salt and pepper, and cook, stirring occasionally, until the vegetables begin to soften, 5 to 10 minutes. Add garlic, thyme, rosemary and bay leaves. Cook for 2 minutes.
Stir in the wine, scraping up any browned bits from the bottom of the pot. Add stock and tomatoes. The braising liquid should come about halfway up the sides of the meat. Raise the heat and bring to a boil. Cover the pot and transfer to the oven. Cook until the meat begins to get tender approximately 4 hours. The braise is done when the meat is very tender and almost falling apart.
Take the shanks out of the pan and set aside. Discard bays leaves and sprigs. Bring braising liquid to a boil and reduce for approximately 15 minutes. Plate with potato puree, top with shank and sauce. Garnish with chopped parsley.
You should have seen the face my husband made when he heard what’s for dinner. You should have seen the face my husband made when he took his first bite ……….. ! His words… sweet, spicy with great texture. I will add …the bowl has quite a kick from the sriracha but the yogurt cools the palette. Randy then asked if I’ve been hangin’ with Raj again? No, this recipe did not come from Raj… it came from Fauxmartha, a clever informative blog containing creative recipes and helpful hints. She refers to this recipe as a pantry meal….and was correct in this case…..every ingredient was in the house. It’s a quick, flavorful and healthy meal that comes together in *no time.
*thinking of my college age nieces and nephews during finals week…..easy and protien packed!!!
Short of soaking in a warm bubble bath, not many things can warm you to the core like a great bowl of soup. This tortilla soup with its bold southwest flavors and spicy, smokey notes will no doubt do the trick. Make this bowl of comfort your own and garnish with any variety of toppings….avocado, sour cream, tortilla strips, cilantro and/or squeeze of lime. Let’s celebrate “soup month” with this hearty and healthy soup.
Chicken Tortilla Soup (Adapted from Ina Garten)
4 split (2 whole) chicken breasts, bone in, skin on
Kosher salt and pepper
2 cups onion, chopped (2 onions)
1 cup celery, chopped (2 stalks)
2 cups carrots, chopped (4 carrots)
4 large cloves garlic, chopped
2½ quarts chicken stock
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
¼ to ½ cup chopped fresh cilantro (optional)
6 (6-inch) fresh white corn tortillas
Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, using two forks, shred the meat. Cover and set aside. Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapeno, cumin, coriander, 1 tablespoon salt, 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in half, and then cut them crosswise into ½-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips or (*baked). *Brush tortilla strips with olive oil and sprinkle kosher salt. Bake in a 325 degree oven for approximately 15 minutes, until they start to crisp.
Indian cuisine is new to my repertoire. Indian cooking intimidated me primarily due to the vast array of exotic spices. But fortunately, I have a neighbor who happily opens up his kitchen to teach me some of his authentic dishes. Raj eats a diet filled with veggies and plant-based protein. His pantry, void of any prepackaged food, is quite impressive, loaded with spices, spice blends, grains and lentils. Some of his spice blends are hard to duplicate so I’m going to use spices that are very likely in your pantry. Healthy veggies like this cauliflower dish simmered in coconut milk are packed with loads of nutrients and vitamins. After mastering this dish….I am going back to class at Raj’s soon and will share my next lesson.
Coconut Curry Cauliflower (Adapted from Raj)
2 teaspoons sesame oil
6-8 curry leaves, or 1 1/2 teaspoons curry powder
2 tablespoons urad lentils
2 teaspoons black mustard seeds
2 teaspoons whole coriander seeds, slightly crushed
1 teaspoon fennel seeds
4 cups cauliflower florets, frozen (2 bags)
2 cups lite coconut milk
2 tablespoons turmeric powder
2 tablespoon coconut flakes
1/2 teaspoon black pepper
In a large oven proof skillet, saute all spices up to the cauliflower for 2-3 minutes in oil. Add cauliflower. Combine remaining ingredients. Saute on the stove top for about 30-40 minutes. Serve immediately. Garnish with chopped cilantro if desired.
Sprouted Kitchen is one of my favorite blogs. Sara and Hugh won Saveur’s best blog for original recipes 2012. Their recipes are creative and healthy and I’m sure you will agree with me that Hugh’s photography is breathtaking. I knew the site would be a a great source for a nutritious New Year’s breakfast. The bitterness of the kale balances the sweetness of the onions and the goat cheese provides a creamy finish. I love the idea of a VERY thin omelette to wrap up all the ingredients. My first attempt was without a non-stick pan and the result was less than perfect. No worries…it tasted great and I was happy to make this recipe again!!!
SLOW-COOKED KALE OMELETTES (Adapted from Bon Appetit via Sprouted Kitchen)
1 heaping pound kale, ribs remove
1/4 cup extra virgin olive oil
2 sprigs rosemary
1/2 teaspoon sea salt, or more to taste
1/2 teaspoon red chile flakes
1 cup sliced yellow onion
2 large garlic cloves, thinly sliced
2 Tbsp. ghee (clarified butter) or more olive oil
Fresh ground pepper
8 extra-large eggs
1/4 cup whole milk
6 ounces soft goat cheese
Bring a large pot of salted water to a boil. Blanch the kale for 1 1/2 minutes, drain, let it cool, and squeeze out excess water. Chop up and set aside.
In a large skillet, warm the ghee or olive oil over medium heat. Add the rosemary sprigs cook for one minute. Reduce the heat to low, add the onion and salt, cook for two minutes, and then add in the garlic. Cook for about 6 minutes until the onions are soft and starting to brown.
Turn the heat to medium-low, add the kale and ghee(claified butter) or oil, stir to coat. Cook for 25-30 minutes, stirring occasionally until the kale is almost black and charred at the edges. Remove the rosemary sprigs. Sprinkle some fresh ground pepper, taste for salt, and set aside.
Heat a 10” pan over medium-low heat add a small pat of butter or ghee. For each omelette, beat 2 large eggs with a Tbsp. of milk. Add the eggs to the pan and let them cook for about a minute and a half. Use a spatula to lift up one corner of the eggs, tilt the pan, and let the liquid egg on top, run underneath. When the omelette is mostly set, put a few spoonfuls of the kale down the center and a generous sprinkle of goat cheese on top. Gently fold the omelette into thirds and slide it onto a plate. Repeat with remaining omelettes.
Serve with a handful of fresh greens on top and some crusty toast.
Looking for a winning recipe for playoff season? How about wings without the mess!! I like the idea of combining all those yummy flavors onto a flatbread…spicy sauce, chicken, onions all cooled by melted blue cheese. My neighbor, Courtney, highlights this dish on her blog every few months under “our pizza”. Cute. We don’t have a signature dish….hard to narrow one down. However, blue cheese anything is always way up there. If you like wings and you like pizza this may become your new favorite game time meal.
Wing Pizza (adapted from A Life From Scratch)
This savory cookie is just what your red wine (or champagne) ordered. The Gruyère cheese has a nutty rich flavor and the pepper gives this appetizer a nice kick. Make the dough now (you can freeze up to 2 months) and have these ready to go for the holidays.
Gruyere and Black Pepper Cookies (Adapted from Sassy Radish)
2 cups all-purpose flour
8 ounces unsalted butter, softened
8 ounces (2 cups) Gruyere, freshly grated
2 teaspoons freshly ground black pepper and salt for finishing
Preheat oven to 350. In the large bowl of a stand mixer (set at low-speed), beat the flour, butter, Gruyère, and black pepper until stiff dough forms. For a couple of minutes, the dough will look dry and will not come together; keep mixing and you will see it form into a ball. Divide the dough into 3 pieces, and roll each piece into a 9-inch log, about 1 1/2 inches in diameter. Chill the dough, in the refrigerator, for about 1 hour – it will make the slicing easier. OR you can freeze the dough for up to 2 months. Let the dough sit 15 minutes at room temperature before slicing.
Slice the logs into 1/3″ thick cookies and arrange the slices on 2 large baking sheets. Sprinkle a bit of kosher salt on each cracker. Bake for 15 to 18 minutes or until the turn golden brown around edges, rotate the pans halfway through baking for even browning. Let the cookies cool for 10 minutes, before transferring them to a wire rack to cool completely. Makes approximately 60 cookies.
Store the cooking in an airtight container for up to 5 days.
Have you ever had a food flashback??!! Well, here’s mine. I haven’t thought of this story for years until I made liver pate over the holiday. Years ago (o.k …many) I planned a trip to visit my good friend Mark at the Culinary Institute of America. Flying to NYC with a connecting flight to Poughkeepsie (in January!) had a few hiccups. The puddle jumper to the CIA was cancelled leaving me stranded at JFK in a quandary. When the lovely couple in line behind me, also going to the CIA, heard my series of panicked questions they quickly stepped up and asked me to join them in the two-hour drive to our mutual destination. A jolly man with considerable girth, silver hair, a sweeping white handlebar mustache and a foreign accent and his lovely wife with a quiet demeanour… proved (to say the least) an interesting couple. The scenic drive to upstate NY was filled with stories of living in Lincoln Park and our mutual love of food and architecture. Our arrival to the CIA took me by surprise. Pulling up to the school entrance, the red carpeted walkway was lined with chefs all decked out in their whites. The door opened to cheers and applause!! You can only imagine my shock and Mark’s when he saw me get out of that limo!! It was now crystal clear who I was sharing my ride with… Chef Louie Szathmary and his wife Sada who owned and operated The Bakery on Lincoln Avenue in Chicago. The Bakery brought continental flair to the Chicago restaurant scene and Chef Louie was truly one of the first celebrity chefs. From that trip forward when Mark was able to get home, he and I became regulars at the Bakery. Ever hospitable, Chef Louie invited us into his kitchen and home located directly behind his restaurant. This experience was the beginning of my love of the culinary arts. Chef Louie always took excellent care of us….and every dinner started with liver pate.
Chicken Liver Pate (Adapted from Emeril Lagasse)
1 pound fresh chicken livers, cleaned
1 cup milk
1 stick cold unsalted butter, cut into pieces
1 cup chopped yellow onions
2 teaspoons minced garlic
2 tablespoons green peppercorns, drained
2 bay leaves
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Cognac or brandy
Chopped parsley leaves, for garnish
French bread croutons or toast, accompaniment
French cornichons, optional accompaniment
In a bowl, soak the livers in the milk for 2 hours. Drain well. (I omitted this step)
In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
Remove from the heat and let cool slightly. Discard the bay leaves.
In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.
To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side. I added a few peppercorns on the top.
***In the photo above one of the pates I covered with a shallot jam. The recipe I used did not allow the jam to set up, HOWEVER, the combination of oil, shallots, brown sugar, balsamic vinegar and salt with the chicken liver works well. I am now on a mission to perfect that topping.
Take advantage of the seasonal sprouts and dress them up in a non-traditional fashion. This recipe calls for glazing them with a spicy-sweet combination of soy, rice vinegar, sugar and Siracha. To make this a complete meal I paired the sprouts with Ahi Tuna. The glaze worked beautifully as a marinade and then I lightly seared the tuna. A delicious combo!!!
Brussels Sprouts (Adapted from JeanMarie Brownson)
2 lbs small Brussels sprouts (about 60)
1/4 cup canola or safflower oil
1/2 cup soy sauce (or light)
1/4 cup rice vinegar
1/4 cup sugar
1 or 2 tablespoons of Siracha (or 1 to 2 teaspoons of crushed red pepper flakes)
1 teaspoon dark sesame oil
2 tablespoons cilantro, chopped
2 tablespoons green onions, chopped
2 tablespoons sesame seeds
Preheat oven to 400 degrees. Trim ends of the sprouts and cut them in half. Put the halves onto a non-stick baking sheet. (You may need 2 pans) Drizzle with oil, toss well to coat evenly. Roast the Brussels sprouts, stirring them every 10 minutes. Cook until the exteriors are golden about 30 minutes. Meanwhile, put soy sauce, vinegar and sugar into a small saucepan. Heat to a boil under medium heat. Boil gently until the mixture is reduced and slightly thickened, about 5 minutes. Remove from heat and add Siracha or pepper flakes. Stir in sesame oil. Toss the hot sprouts with enough sauce to coat. Arrange on serving platter and sprinkle with cilantro, green onions and sesame seeds.
I’ve always been a fan of bread pudding…. all varieties! But this Bobby Flay version using pumpkin bread takes the gooey decadent dessert to the next level. Fancy, yes. A bit steppy, yes. Can you do it?? YES! Most of the prep work comes days in advance. I made the bread 3 days before I assembled the pudding. The caramel sauce was made 2 days before and the anglaise sauce I made the day of serving. A quick assembly and you have yourself a very special ending to any meal. I will be replacing my traditional Thanksgiving dessert with this pumpkin bread pudding.
Pumpkin Bread Dessert (Adapted from Bobby Flay)
2 cups heavy cream
1 cup whole milk
1 vanilla bean, seeds scraped
6 large egg yolks
1/2 cup granulated sugar
3 tablespoons pure maple syrup
1 cup pure canned pumpkin puree
2 tablespoons bourbon
Pumpkin Bread, toasted and cubed, recipe follows
Vanilla Bean Creme Anglaise, recipe follows
Spicy Caramel Apple Sauce, recipe follows
Freshly whipped cream
Pumpkin seeds, lightly toasted and sprinkled with sugar
Preheat the oven to 325 degrees. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.
Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.
Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.
Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce. Top with freshly whipped cream and toasted (dusted with sugar) pumpkin seeds. Serve warm.
4 tablespoons unsalted butter, softened, plus more for greasing
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
8 ounces (about 1 cup) canned unsweetened pumpkin puree
2 large eggs
2/3 cup water
Preheat the oven to 350 degrees. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray. Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.
In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons of softened butter, sugar, and oil at high-speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.
Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low-speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.
Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.
Vanilla Bean Creme Anglaise
2 cups half-and-half
1/2 vanilla bean, seeds scraped
5 large egg yolks
1/3 cup pure cane sugar
Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.
Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving. (I was planning on serving the bread pudding with vanilla ice cream so I skipped this sauce…..don’t skip.…delicious!)
Spicy Caramel Apple Sauce
1 cup heavy cream
1/2 cup apple juice
1 star anise
1-inch piece fresh ginger, peeled and chopped
4 whole cloves
2 cinnamon sticks
1/8 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1/2 cup water
1 tablespoon apple cider vinegar
1 tablespoon apple schnapps
Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.
Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it’s a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps ( I didn’t have any schnapps on hand, so omitted it) and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.
Tis’ the season of pumpkin….a flavorful ingredient to create a fun milkshake!!! This sweet treat will be the addition we need to round out our Thanksgiving festivities. The roaring fire is the perfect setting for our after dinner games where we will be serving up our traditional Brandy Alexander and pumpkin milkshakes for the kids. Let the fun and yum begin!
Pumpkin Milkshake Recipe from FoodiewithFamily
1 (15 ounce) can pumpkin puree
1 1/2 cups vanilla ice cream
1 cup milk, add 1/4 cup at a time for desired consistency
4 ounces Philadelphia Cream Cheese
1/4 cup light brown sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 small pinch ground cloves
Add all ingredients to a blender. Mix until well blended. Garnish with whipped cream and a dusting of fresh nutmeg or a crumble of a ginger cookie.
What are you serving for Thanksgiving this year? I know you can’t divert too much from the same ‘ol same ‘ol. Traditions… (when it comes to food) are imperative and everyone’s favorite needs to show up. But what about the salad???? That poor… poor salad. We (a crew of 30 plus) made a group decision two years ago to ditch the salad for another side. A typical green salad just got “no love” and was the only dish standing (and taking up valuable real estate) at the end of the meal. That WAS the story until THIS salad showed up. The components of this dish are all about the seasonal flavors and mix well with what’s happening around it on the buffet table. I felt this was a great opportunity to add the holiday favorite… butternut squash! Pair that with the flavor of maple, the sweetness of cranberries and the crunch of walnuts and I believe you have a new and improved side dish that will be allowed to stay on that revered buffet table for years to come.
Roasted Butternut Squash Salad Adapted from Ina Garden
1 (1 1/2-pound) butternut squash, peeled and cubed
1 tablespoon maple syrup
Salt and pepper
3 tablespoons dried cranberries or more
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons shallots, minced
2 teaspoons Dijon mustard
4 ounces baby arugula
1/2 cup walnuts halves, toasted
3/4 cup Parmesan, freshly grated (goat cheese or gorgonzola cheese will also work)
Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, walnuts, and Parmesan. Spoon over vinaigrette. Do not overdress. Sprinkle with salt and pepper and serve immediately.
A Sunday dinner ….an impromptu party….or Tuesday night!! This recipe fits the bill for all. Thomas Keller’s Ad Hoc At Home Cookbook is a dream for home-cooks. Less intimidating than his French Laundry Cookbook, Ad Hoc teaches technique and is filled with approachable, beautiful recipes. Over the last few years I’ve warmed up to the chicken thigh!! Keller boasts thighs are the most flavorful cut of the bird. Not only are they flavorful but very affordable. This recipe calls for braising. The principle is simple. Sear, then cook in chicken stock on a bed of fennel, onion, garlic and strips of lemon zest. This technique produces a rich, concentrated stock layered in flavors. Cooking the fennel mellows its flavor to a subtle sweetness and the brine of the olives and the acid from the lemon balances this dish. It’s a “comfortable” one-pot dish with Mediterranean overtones. Serve with Keller’s smashed potatoes or lemon-parsley couscous. (See recipe below)
Crispy Braised Chicken Thighs With Olives, Lemon And Fennel Adapted from “Ad Hoc at Home” by Thomas Keller
3 large fennel bulbs
12 chicken thighs, boneless skin on
1 cup onion, coarsely chopped
1 tablespoon garlic, finely chopped
3/4 cup dry white wine, Sauvignon Blanc
1 cup Ascolane or Ceregnola or other large green olives
1/4 teaspoon red pepper flakes
4 fresh or 2 dried bay leaves
4 strips lemon zest, removed with a vegetable peeler
8 thyme sprigs
1 cup chicken broth
Garnish: about 1/4 cup flat-leaf parsley leaves or/and lemon slices
Cut the fennel stalks. Trim the bottom of the bulbs and peel back the layers until you reach the core. Discard any bruised layers, and cut the fennel into 2-by-1/2-inch pieces. You need about 3 cups of fennel for this recipe. Preheat oven to 375 degrees. Season chicken with salt on both sides. Heat a thin layer of canola oil in a large ovenproof sauté or roasting pan that will hold all the thighs in one layer over medium-high heat. Add the thighs skin side down and lightly brown. Turn the thighs over and cook for about 1 minute to sear the meat. Transfer chicken to a baking sheet.
Reduce heat to medium-low, add the onion to the pan, and cook for 1 minute. Add the garlic and cook for 1 minute. Cook, stirring often, until the onion is translucent, about 5 minutes. Stir in the fennel, turn the heat up to medium and cook, stirring often, until the fennel is crisp-tender, about 10 minutes.
Pour in the wine and simmer for about 2 minutes to burn off the alcohol. Stir in the olives, red pepper flakes, bay leaves, lemon zest and thyme, then pour in the chicken broth. Increase the heat, bring the liquid to a simmer, and cook until the fennel is tender, about 1 minute.
Taste the broth and season with salt as needed. Return the chicken to the pan, skin side up, in a single layer. When the liquid returns to a simmer, transfer to the oven and cook for about 20 minutes, until the chicken is cooked through. (The meat will be firm and the juices will run clear, and a thermometer inserted should read 165 degrees.)
Turn on the broiler and put the pan under the broiler for a minute or two to crisp and brown the chicken skin. Remove from the oven and transfer to a serving platter. Garnish with parsley leaves AND/OR lemon slices and thyme sprigs.
Lots of yummy juice…. soak up with crusty bread, Keller’s mashed potatoes OR this couscous below. Enjoy.
Lemon-Parsley Israeli Couscous
1 cup Israeli couscous
1 clove of garlic, chopped finely
1/2 cup of onion, chopped finely.
1 1/2 cups of chicken broth
4 tablespoons of parsley, chopped
2 teaspoons of lemon zest
Heat the olive oil in a small sauce pot over medium heat. Add the onion and cook for 2 minutes until it starts to become translucent. Add the garlic and cook 1-2 minutes more until the onion is completely translucent. Season with a pinch of salt and pepper. Add the Israeli couscous and stir to make sure each piece is coated with olive oil. Allow it to toast in the pan for 1 1/2 minutes. Add the chicken broth, stir and bring to a simmer. Cover and cook for about 15 minutes or until all the broth has been absorbed. Remove from heat and add the chopped parsley and lemon zest. Season with more salt and pepper if needed.
A handful of boutique distilleries are up and running in Chicago…. none serving Apple Brandy. Enter Rhine Hall, a hard-working father daughter team, passionate about the old school distilling process. Why apple brandy? It’s a great family story, well documented in the most recent Redeye and Chicagogrid. Randy and I are particularly happy the original apple crushing equipment has been upgraded from the 1970′s Schwinn exercise bike belted to a pulley, attached to a grinder operated in the family garage!! Randy (see below) was personally fueled (bribed!) by one of Charlie’s famous German beers. We are wishing Jenny and Charlie the best as the grand opening is only days away. As neighbors and friends we hope to also be frequent patrons. Jenny has given me the recipe for a brandy drink that will be featured in the Rhine Hall tasting room. It’s a perfect seasonal cocktail that will pair well with this chicken chili.
1.5 oz Rhine Hall apple brandy
1 oz homemade Rhine Hall cider
3 splashes of Angostura bitters
Do you need a quick weeknight dinner idea? This is my new go-to!!! I feel like I’m cheating by using a pre-packaged sauce however, this is Rick Bayless…why mess with perfection? I’m lucky to be in the same city where I can sample the genius of Bayless’ moles and other sauces. Many of his moles take a multitude of ingredients and lots and lots of time to make. SAVE yourself. This key-lime cilantro taco skillet sauce and shrimp will have your meal on the table within 15 minutes.
1 onion, thinly sliced
1 poblano chili, thinly sliced
2 tablespoons olive oil
1 pound medium shrimp, peeled deveined
1 pouch Frontera sauce
Garnish: avocado, sour cream, cilantro, lime zest
Heat 1 tablespoon oil and saute onion and poblano pepper til soft. About 4 minutes. Remove top plate. Add 1 tablespoon oil to skillet and add shrimp. Cook until opaque about 3-4 minutes. Combine onion mixture and sauce to pan. Heat til warm. Heat tortillas, add shrimp mixture. Garnish with avocado, sour cream, cilantro and lime zest.
My veggie lasagna is one of Randy’s favorite recipes. He started asking (begging) for this a couple of weeks ago. Typically this lasagna shows up when the air is a bit crisper and football season is a few weeks further along. It’s about 60 degrees and we have a leisurely Sunday on our hands….perfect for a day of cooking. Just the kind of day I want the house to smell like the perfume of garlic, onions and tomato sauce. In this healthy version of lasagna you will not miss the meat. The mushrooms create a hearty, “meaty” texture while the peppers add a sweet note. I use light ricotta and half skim mozzarella. I’m not normally a fan of skimping on the cheese but you don’t need it….honest. To save time and an additional step try using Barilla NO bake lasagna noodles.
1 medium onion, chopped
4 garlic cloves, minced
1 lb of baby bella mushroom, sliced (or any combo)
2 green peppers, chopped
1 red pepper, chopped
2 carrots, chopped
1 celery, diced
1 28 oz can Italian peeled tomatoes (preferably San Marzano)
10 oz lasagna NO BAKE noodles (Barilla)
2 sprigs thyme
4 basil leaves, torn
1/4 teaspoon cinnamon
15 oz ricotta/ part skim
4 cups mozzarella ( or 3/4 pound sliced mozzarella)
1/2 cup grated parmesan
In a large skillet add olive oil, onion. Cook til limp about 2-3 minutes. Add garlic, cook for 1 minute. Add mushrooms, peppers, carrots, and celery. Cook until vegetables are soft, about 20 minutes. Pour in the tomatoes with juices. You can crush the tomatoes with your hands or use a masher to crush them. Season with thyme, basil, cinnamon, salt and pepper. Adjust seasonings to taste. Bring sauce to a gentle boil then turn the heat down and simmer for 40 minutes or until the sauce thickens up a bit.
Preheat oven to 350 degrees. To assemble lasagna start with spreading a couple of tablespoons of sauce to a casserole pan. Next lay a layer of noodles. Spread ricotta onto the noodles. Then layer with mozzarella. Finally, spoon about 1/3 of the sauce. REPEAT. Noodles, ricotta, mozzarella and sauce. (YOU could repeat another layer but….) I then finish with noodles, sauce and lots of shaved parmesan. Serve with crusty bread and a crisp green salad. Enjoy…. we will be for days.
Iconic Fall Flavors: apples, squash, pears, pumpkin, and MUSHROOMS! The cool air combined with rain means we are in mushroom season. No, I’m not going foraging in my woods for these tasty morsels…..or am I?? Look what’s growing on our back forty!! Puffer mushrooms. The giant pufferball is a whitish, styrofoam-like globe. Yes, it’s edible (but not by me!!!) However, the kid’s middle school science teacher enjoyed a lovely saute of these mushrooms years ago after it was a “show and tell” item. And… I hear he’s still around! This recipe calls for baby bellas to create an earthy salad that can stand alone or on top of a grilled steak. This warm salad embodies fall with its earthy rich flavor, and has a hint of meaty undertones. Take advantage of this season’s forest fungi as they are high in fiber and vitamins… fat and cholesterol free.
Warm Mushroom Salad (Adapted from Ina Garten)
1 pound cremini mushrooms
2 tablespoons unsalted butter
4 tablespoons good olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 bunches of fresh arugula, washed and spun dry
8 slices good Italian prosciutto
2 tablespoons sherry wine vinegar
Chunk of Parmesan cheese
8 sun-dried tomatoes in oil, drained and julienned
Fresh flat-leaf parsley leaves
Clean the mushrooms by brushing the tops with a clean sponge. Don’t wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through. Meanwhile, arrange the arugula on 4 lunch plates and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper. Serve warm. Alternative: Serve over a grilled steak.
I don’t need a sweet ending….so this works for me!!! Cheese course and dessert all in one. Warm pears and ginger snap crumbles drizzled with caramel sauce play well against the creamy, earthy cheese. A hint of thyme is added to the finishing sauce for a woodsy accent. This dessert is a perfect accompaniment to any seasonal entrée.
Caramel Roasted Pears With Cheese (Adapted from the Josh Habiger and Erik Anderson/ WSJ)
1 small (10-12 ounce ) wheel soft cheese like triple cream brie, room temperature
4 ginger snap cookies, crumbled
2 tablespoons canola oil
2 ripe pears (Bartlett or other soft-fleshed variety), cored and halved
Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 sprigs thyme
2 tablespoons honey
2 tablespoons cider vinegar
Divide cheese and crumbled cookies evenly among four plates. Set a small pan over medium heat. Once hot, add oil. Season pears with salt and pepper. Place pears, skin side up, in pan. Once surfaces of pears are caramelized, about 5 minutes, flip pears and add butter and thyme to pan. Cook pears, constantly basting with butter, until warmed through and just fork tender, about 4 minutes. Place one pear half over cheese on each plate. Add honey and vinegar to pan with thyme and browned butter. Cook over medium heat until sauce begins to bubble aggressively, about 1 minute. Discard thyme and stir sauce until it darkens and thickens, about 2 minutes. Drizzle caramel sauce over pears. Serve.
Yep, I know another side! Hey, very often this course is the star…or can set the tone. These roasted carrots are a nice Fall accompaniment to your roasted chicken or a flavorful marinated flank steak. Use similar flavor profiles to marry the entrée and side together. Serve with roasted potatoes.
1 pound baby carrots
1 tablespoon olive oil
Juice and fresh grated zest of 1 lime
1 teaspoon honey
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon smoked paprika
2 green onions, thinly sliced
Small handful fresh mint leaves, chopped
Preheat oven to 400 degrees. Trim the tops off the carrots. Toss them on a baking sheet with the olive oil, lime juice and zest, honey, and spices. Roast about 20 minutes, until the carrots are just tender. Transfer to a plate and top with the green onions and mint.
When the air turns crisp and the leaves start to change, I think comfort food. On a chilly Saturday afternoon, I whipped up a flavorful soup pairing it with a dressed up grilled cheese. Take the combination of sweet, creamy brie and pear, savory prosciutto, a bit of honey mustard, finished with a peppery note of arugula and you’ve got yourself a grilled cheese sandwich which screams… FALL!. Add soup …..oh, any will do, but try this easy, delicious butternut squash (recipe here) and welcome this magical season.
Grilled Brie, Pear And Prosciutto Sandwich
1 tablespoon butter, room temperature
2 sage leaves, minced
1 ripe pear, sliced (use about half)
2 slices prosciutto
4 slices of brie
2 pieces of country bread, sliced
Mix sage with butter. Spread half the butter on one side of bread. Take a few tablespoons of grainy mustard and add 1 teaspoon of honey (or to taste). On the non buttered side, spread a bit of honey mustard. Layer with cheese, pear, prosciutto, brie. Butter the other slice of bread. Spread with a bit of honey mustard. Top the sandwich. Heat skillet to med-high. . Put a skillet on the stove-top and turn the heat on medium. When it’s warm, put the sandwich in the skillet, heat til browned. Flip to the other side, let cook for a few minutes til browned.
One of our favorite sides this summer has been grilled sweet onions and blue cheese, drizzled with balsamic glaze. The lightly charred sweet onions balance the salty richness of the cheese….making it the perfect combination. I used skewers to keep the rings together to make flipping easier. This is a delicious accompaniment for your favorite grilled meats. We love them along side a grilled strip steak!!
Grilled Sweet Onions With Blue Cheese And Balsamic Glaze
2 sweet onions, sliced approximately 1/2″ thick ( I used just the center slices to make the same size…about 4-6 slices)
4 tablespoons blue cheese
Salt and pepper
Soak skewers for 15-30 minutes. Heat grill. Slide skewer through onion to hold the rings together. Brush with olive oil, salt and pepper. Place on grill and cook for approximately 10 minutes or until grill marks show. Turn onions and place blue cheese in center. Cook until cheese is melted. Place on platter and drizzle with glaze.
This meal came from cleaning out the vegetable drawer after a busy weekend. Leftover grilled corn, miscellaneous farmstand vegetables and fresh herbs from the garden were all on hand. A quick run to Whole Foods to pick up the wraps and coconut milk……and a fresh, healthy dinner done. This meal hit the spot after two dinners out last weekend. Now… back on the right track!!
Thai-Style Grilled Corn Soup / Spring Rolls and Dipping Sauce (Soup: adapted from Fine Cooking)
2 medium ears corn, shucked and silks removed
Olive oil, for brushing
Kosher salt and freshly ground black pepper
2 cups lower-salt chicken broth
1 14-oz. can light unsweetened coconut milk
1 tablespoon red curry paste (more to taste)
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon finely grated lime zest
2 tablespoons chopped fresh cilantro
Thinly sliced fresh hot red chile, for garnish
Prepare grill. Brush the corn with oil and season with salt and pepper. Grill the corn 8 to 10 minutes. Cut the kernels off the cobs.
In a medium saucepan, whisk together the chicken broth, coconut milk, and curry paste over medium-high heat until simmering, about 2 minutes. Add the corn and simmer, stirring until hot, about 3 minutes.
Off the heat, stir in the lime juice, fish sauce, lime zest, and 1/4 tsp. salt. Serve garnished with the cilantro and chiles.
3 tablespoons rice wine vinegar
1/4 cup dark tamari soy sauce
1/2 teaspoon sugar
1 scallion, finely chopped
1 teaspoon toasted sesame oil
Spring roll wrappers
1/2 cup thin rice noodles, prepared as instructed
3 romaine lettuce leaves, sliced thin
5 green onions, sliced thin
1/4 cup fresh herbs (use cilantro, basil or mint)
1/2 cup carrots, grated or julienned
12 small shrimp (optional)
1 tbsp lime juice
1 tbsp soy sauce
1/2 tsp fresh ginger, grated
August is national peach month. This is evident by the abundance of peaches at your local farmers market. Peach salsa is a great way to utilize all the fresh produce available and is incredibly versatile. A perfect summer condiment! It’s a sweet and spicy companion for any grilled meat, fish, added to a salad or just serve with tortilla chips. I’m pairing the salsa with fish tacos…yum!!!
Mango Peach Salsa
Makes approximately 2 cups
1 mango, peeled and cubed
2 peaches, peeled and cubed
3 tablespoons red onion, chopped
1 jalapeno, seeded and diced
1 lime, juice and zest
1 tablespoon olive oil
Salt and pepper to taste
1/4 cup cilantro
**for tacos; 1 pound halibut (salt/pepper, sautéed in canola oil 3-4 minutes per side) 4 corn tortillas
Toss all the peaches, mango, onions, jalapeno, lime juice, oil and cilantro together in a large bowl. Season with salt and pepper and refrigerate at least 1 hour before serving.
Tomatoes are abundant right now…..so make the most of these summertime jewels. This recipe is a twist on the Southern tradition of tomato pie. Layer your tart with heirloom tomatoes and dollop with an herbed cheese mayo and you have a savory and robust side to a summer meal or add a side salad for a light lunch. Another idea for all those tomatoes…… try this tart using caramelized onions and gruyere.
Rustic Heirloom Tomato Tart (adapted from Fine Cooking)
1/4 cup semolina flour
1 recipe Buttermilk Biscuit Dough (recipe below)
All-purpose flour, for rolling out the dough
3 to 4 medium ripe tomatoes (1-1/2 lb. total), preferably heirloom, cored and sliced crosswise 1/4 inch thick
2 oz. coarsely grated Gruyère (about 2/3 cup using the large holes of a box grater)
1/3 cup mayonnaise
1/4 cup finely chopped mixed fresh herbs (parsley, basil, and chives)
1 teaspoon finely chopped fresh oregano or marjoram
Freshly ground black pepper
Pre-heat oven to 425°F. Sprinkle a 12×17-inch sheet of parchment with 2 tablespoons of the semolina flour. On the semolina, pat the biscuit dough into a 5-inch round. Using a rolling pin, roll the dough into a 13-inch round, lightly dusting with all-purpose flour to keep the dough from sticking.
Transfer the dough on the parchment to a large rimmed baking sheet. Sprinkle the remaining 2 tablespoons semolina flour over the dough, leaving a 1-1/2-inch border.
Arrange the tomatoes over the dough in two flat, slightly overlapping concentric circles, lightly salting each circle as you go.
Combine the cheese, mayonnaise, herbs, and pepper in a small bowl. Dollop in generous tablespoons over the tomatoes. Fold the dough border over the edges of the tomatoes, pleating the dough as necessary.
Bake until the crust is golden-brown and the tomatoes are tender, 20 to 25 minutes. Let cool on a wire rack until warm, about 30 minutes, before cutting into wedges and serving. You can also serve it at room temperature.
Buttermilk Biscuit Dough
1 3/4 cups unbleached all-purpose flour (more if needed)
2 teaspoon baking powder
1 teaspoon granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon table salt
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
3/4 cup cold, well-shaken buttermilk
In a large, wide bowl, combine the flour, baking powder, sugar, baking soda, and salt. Using your fingertips, cut in the butter until the mixture resembles coarse meal with some pea-size lumps.
Using a spatula, stir in the buttermilk just until the flour mixture is moistened. Do not overmix; the dough should just come together, and it will be sticky.
Transfer the dough to a floured work surface and gently knead 6 to 8 times, dusting lightly with flour if needed to keep it from sticking.
It was Monday morning and I needed to jump-start the week. I love our weekends and I love my weekend Wall Street Journal; my favorite section is Off Duty. I usually find interesting ideas from chefs around the country. Saturday highlighted Chicago chef, Stephanie Izard and her take on a refreshing seasonal salad. This is a perfect entree to enjoy ALL the produce that is in season right now. Izard combines two of Italy’s favorite salads, the panzanella and caprese. Creamy mozzarella pairs well with the acidity of the fruit. To quote Stephanie, “this is summer in a bowl.” To quote me, “it’s the perfect way to start my week.”
Tomato, Stone Fruit And Mozzarella Salad (adapted from Stephanie Izard/ Wall Street Journal)
1 cup roasted and salted pistachios, roughly chopped
Juice of 2 lemons
2 tablespoons honey
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 cups roughly torn bread
1¼ pounds heirloom tomatoes, cut into wedges
1 ripe nectarine, cut into wedges
2 ripe plums, cut into wedges
10 ounces fresh mozzarella, sliced into ¼-inch rounds
8 basil leaves, roughly chopped
…and I added a handful of cherries, sliced in half, pitted
Preheat oven to 375 degrees. Make the dressing. In a medium bowl, whisk together pistachios, lemon, honey,4 tablespoons oil until well combined. Season with salt and pepper. Set aside. Make croutons. Toss bread with remaining oil and season with salt. Spread croutons in a single layer on a baking sheet. Bake until golden about 12-15 minutes. In a bowl, toss tomatoes with stone fruit, season with salt. Divide mozzarella slices among plates and season with salt and pepper. Top with fruit mixture, drizzle with dressing and garnish with basil and top with croutons. Serve immediately.