Tuesday, February 22, 2011
For the meatballs:
3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano cheese
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper
For the Soup:
2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock (I used stock in a box)
1/2 cup dry white wine (I didn't have any at the time, so didn't use it.) You didn't think I would go to the grocery store for 1/2 cup of white wine
1 cup small pasta such as tubetini or stars (I probably used 2 cups of salad macaroni)
1/4 cup minced fresh dill ( I used 1 teaspoon dried)
12 oz baby spinach, wash and trimmed
Preheat oven to 350 degrees F.
For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1" meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake 30 minutes, until cooked through and lightly browned. Set aside.
In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery. Saute until softened, 5-6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6-8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs. Simmer 1 minute. Adjust seasonings. Stir in the fresh spinach. Cook until spinach is wilted, 1 min. Ladle into bowls and sprinkle with extra Parmesan cheese.
1 cup long-grain brown rice (She used Uncle Ben's Brown Rice)
4 large green peppers, bottom trimmed, cap end cut off and diced, and seeds removed.
1 large onion, diced
2 teaspoons olive oil for vegetables + 1 teaspoon for the sausage
2 links turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead for a vegetarian version)
1/2 teaspoon ground fennel
1/2 teaspoon dried Greek or turkish oregano
1/2 cup Parmesan cheese
salt and fresh ground black pepper to taste
1/2 cup grated mozzarella cheese for topping
Cook rice according to package directions, (Rice can be cooked ahead and used in the recipe later.)
Preheat oven to 375 degrees F. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.) I prefer to pre-cook my peppers in a pot with a little water over the stove-top. I also prefer to cut my peppers horizontally so there is more meat than pepper.
Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice. Heat 2 teaspoons olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are startging to soften but aren't browned. Remove pepper-onion mixture to a bowl. Add 1 teaspoon more olive oil, then squeeze sausage out of the casing and cook until it's lightly browned, breaking apart with the back of the spoon.
Put onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors. Add cooked rice and Paremsan cheese. Season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.
Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefers peppers that are stuffed raw.) Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot.
You can freeze leftover peppers for a month, or two, although the frozen peppers will be a little softer in texture (but still very tasty.) She cuts them in 1/2 top-to-bottom before freezing and freezes two halves in a small baking dish with a snap-on lid.
Thursday, February 17, 2011
Giada De Laurentiis - Foodnetwork
1 pound loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices (We used chibatta rolls that he cut in 1/2)
olive oil, for drizzling
1 garlic clove, halved
3 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
1 clove garlic, chopped
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
6 Roma tomatoes, chopped
1/4 cup white wine
1/4 cup chicken stock
3 tablespoons chopped fresh tarragon leaves
1 cup arugula, chopped
1/2 cup mascarpone cheese, at room temperature
For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil.Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through about 3-4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.
In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.
6 tablespoons extra virgin olive oil
6 flat filet anchovies, optional (I used it and didn't tell Jud; he thinks he doesn't like anchovies)
6 cloves garlic, finely chopped
1 cup breadcrumbs
1/2 cup flat leaf parsley, finely chopped
1/2 teaspoon crushed red pepper flakes, optional
1 pound penne or ziti rigate
4 ribs celery, finely chopped
1 red onion, finely chopped
1 (15oz) can white beans, rinsed and drained
2 cans (6oz. each) Italian tuna in oil or water, drained (couldn't find Italian tuna, so just used my regular brand)
1 large tomato, seeded and chopped or 1 15 oz. can diced tomatoes, drained, optional
Heat 4 tablespoons olive oil in small pan over medium-low heat with anchovies. If using. Melt anchovies into oil until they dissolve. Then add garlic and stir 2 minutes. Add breadcrumbs and stir and cook until deeply golden in color. Stir in zest of 2 lemons, parsley, and crushed red pepper flakes. Turn off heat and transfer ingredients to a bowl.
Heat a large pot of water to boil for pasta
Heat a large skillet over medium heat with 2 tablespoons extra virgin olive oil. Add celery, onions, and 2 cloves garlic to the pan and cook until just tender, 5 minutes. Add white beans and rosemary and heat through 2-3 minutes more. Add wine, vermouth or broth, tuna and tomato. Stir 2 minutes then turn off heat.
Just before draining the pasta, add a ladle of starchy cooking water to pan along with the drained pasta, toss to combine. Serve in a shallow bowl with lots of breadcrumbs and a drizzle of oil on top. I put the tuna in a small dish and topped with the bread crumb mixture and heated in the oven until I had my salad put-together.
Monday, February 14, 2011
3-4 pound boneless pork shoulder roast, quartered - H.E.B. didn't have pork shoulder that day so the meat guy talked me in to pork butt. I think it is more expensive, but it was really good.
1 cup all-purpose flour for dusting
3 tablespoons olive oil
3/4 cup diced pancetta
1 yellow onion, diced
3 carrots, peeled and cut into 3/4 " dice
1 fennel bulb, cut into slices
1 tablespoon minced garlic
1 3/4 pound cremini mushrooms, quartered
1 can 28 oz. diced tomatoes, drained
3 tablespoons tomato past
3 tablespoons kitchen bouquet
1 cup red win and 1 cup chicken broth
3/4 pound papparadelle, cooked al-dente-I just cooked enough for one sitting for Jud and me. I will cook more when we have it for left-overs.
Jud is buying hogie rolls today and plan to have the pork ragu over hogie rolls for lunch or dinner one day this week.
Season pork with salt and pepper. Dredge in flour; shake off excess. Actually, I didn't dredge my pork in flour. Though I would save a few calories. Heat olive oil in a large pot and brown the meat on each side. Transfer to crock pot. Brown the pancetta 3-5 minutes. Add onion, carrots, and fennel; cook 5-6 minutes. Add garlic, cook 1 minute. Transfer to crock pot.
Cook mushrooms 15 minutes over medium heat. Add tomatoes, kitchen bouquet, tomato paste, wine and broth to skittle. Bring to a simmer. Put everything except pasta into the slow cooker and cook on high for 5 hours. I put it on in the morning before we took the grandchildren to the stock show so I cooked it on low for 9 hours.
Carolyn says to cook the pasta to al-dente and then fold it in to the pasta.
I cooked the pasta to al-dente and then put some on my plate and topped it with the pork ragu. Didn't want to risk the pasta being over cooked when I warned it the second time.
Sunday, February 13, 2011
1/2 cup Dutch-process unsweetened cocoa powder
1 1/4 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
2 whole large eggs
1 large egg yolk
1. Sift together cocoa, flour, sugar, baking soda, and salt into a large bowl, then whisk in eggs, yolk, buttermilk, oil, and vanilla until combined well.
2. Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter.
3. Working in batches of 2-3, pour 1/4 cup batter per cake onto hot griddle; cook until bubbles appear and surface, 1-2 minutes. Flip cakes with a large spatula; cook until tops spring back when pressed gently, about 1 minute more.
4. Transfer to a plate and loosely cover with foil to keep warm Add 1/2 teaspoon butter to griddle between batches.
Bring 1 cup heavy cream to a boil in a 1-quart saucepan. Pour over 7 oz. bittersweet chocolate in a bowl. Whisk uintil smooth. Keep warm or at room temperature.
5. Decorate with fruit such as bananas, strawberries, blueberries, raspberries and drizzle with chocolate sauce. Yum!
Thursday, February 10, 2011
4 (8oz) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 oz. creme fraiche
3 tablespoons dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Preheat oven to 425 degrees F.
Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper. If you use orange-ruffy as I did, there will not be a skin-side.
Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 - 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it' done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
Note: I halved the recipe.
Pear, Goat Cheese Salad
1/3 cup walnuts
3 Tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
6 cups green leaf lettuce
1/2 Bosc pear, cored and sliced thinly
3 oz goat cheese
salt and pepper
Heat oven to 275 degrees. Spread walnuts on a baking tray and bake until fragrant and lightly browned, about 10 minutes. Roughly chop nuts.
Place oil, lemon juice, and a pinch of salt and pepper in a jar with a lid. Close tightly and shake vigorously to combine.
Place lettuce and pear slices in a mixing bowl. Season with salt and pepper, add dressing and toss. Divide among plates, sprinkle cheese and nuts on top and serve.
1 cake or package of yeast
2 cups lukewarm water
4 cups flour (use a blend of flours, if preferred)
2 tablespoons malk or honey (I used honey)
Dissolve yeast in water slowly, throughly blend in the flour and malt or honey. Cover with a clean towel and let rise in a warm place for approximately 4 hours.
1 cake or package of yeast
1 cup lukewarm water
1 tablespoon salt
2 tablespoons malk or honey
3-4 cups flour
Dissolve the yeast in the water. Blend in the salt, malt or honey and flour. Blend well. Throughly incorporate with the sponge until pliable and smooth. Dough will pull away from bowl. Turn out on a lightly floured board and kneed for 3-5 minutes, then let rest for 10 minutes.
Shape into one long or one round loaf, cut a cross in center, and place on a corn meal sprinkled baking tin. Cover and let rise until almost doubled. Then place a pan of boiling water on the floor of the oven, place bread in oven, set temperature for 400 degrees, and bake the bread for 45 minutes or until golden brown and done.
Brush with egg white glaze before and after baking. Do not preheat the oven.
Tuesday, February 8, 2011
1 store-bought pizza crust
4 crups baby spinach leaves
2 teaspoons olive oil
3 oz. thinly sliced prosciutto, I used prosciutto that was pre-chopped
1/2 cup grated parmesan cheese
3 cloves garlic, thinly sliced
4 large eggs
Preheat oven to 450 degrees. Place the pizza crust on a baking sheet. Scatter the spinach all over the crust and drizzle with the oil. Evenly distribute the prosciutto, parmesan, and garlic on top of the spinach. Since I used the pre-sliced prosciutto, I decided to pre-cook it a little to render the fat and add the garlic and about 1/2 cup of onions to the pot. Make 4-5 wells in the spinach topping, spacing them so there is 1 well on each quarter of the pizza. Crack 1 egg into each well. Bake 12-15 minutes, until the spinach is wilted and the egg whites are fully cooked. Cut into large slices. I made my pizza on a cookie sheet so I used 5 eggs in my recipe.
1 cup warm water
1/4 teaspoon sugar
1 quarter-ounce package active dry yeast
2 3/4 cups all-purpose flour
1 teaspoon coarse salt
2 Tablespoons olive oil, plus more for the bowl and parchment paper.
Pour 1 cup warm water into a small bowl. Add sugar, and sprinkle in the yeast. Using a fork, stir the mixture until the yeast is dissolved and the water has turned tan. Let stand until foamy, about 10 minutes. In a food processor fitted with the metal blade, combine 2 3/4 cups flour and the salt. Pulse 3-4 times. Add the yeast mixture and the olive oil. Pulse until the dough comes together, adding more flour as needed until the dough comes together, adding more flour as needed until the dough is smooth, not tacky, when squeezed. Transfer to a clean work surface, knead flour 4-5 turns and shape into a ball.
Place the dough in a lightly oiled bowl, smooth sides up. Cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour. Remove the plastic wrap and place your fist in the center of the dough to punch down. Fold the dough back onto itself 4-5 times.
Roll out the dough and place on a large cookie sheet. You will pull and punch down in order to make it fit into the sheet. Make indentions with your fingers into the dough and sprinkle with olive oil and about 1/4 teaspoon of salt all over the dough. Let sit about 30 min. to 1 hour and then fill how you desire.
Sunday, February 6, 2011
Thursday, February 3, 2011
1/2 pound lump crabmeat
3 tablespoons plain breadcrumbs
2 tablespoons mayonnaise
2 tablespoons minced green onions (green part only)
2 tablespoons minced red bell peppers
1/2 beaten egg
1 teaspoon minced fresh parsley
1 teaspoon Old Bay Seasoning
1/2 teaspoon prepared yellow mustard
1/4 cup panko (Japanese breadcrumbs)
Measure all the ingredients for the crab cakes except the panko and vegetable oil into a large bowlo. Use a spatula to carefully fold the ingredients together. Avoid over-stirring.
Use your hands to make 4 crab cakes. Flatten but don't press too hard. Place in the refrigerator until you are ready to fry them. If they chill in the refrigerator, it will help them to stay together when you fry them.
After the crab cakes have chilled through, heat up about 1/4 inch of vegetable oil in a small skillet over medium-high heat.
Fill a shallow bowl (I used a cake pan) with the panko breadcrumbs. Carefully turn the crab cakes out onto the panko crumbs covering both sides.
Test the oil by droppina a pinch of the panko into the hot oil. It should sizzle.
Saute' the crab cakes in the hot oil for 2-3 minutes on each side or until the cakes are golden brown. Drain on a paper towl and serve while hot. I served mine with pinto beans and cheese grits.
4 cups water
2 tablespoons salt
1 cup quick-cooking grits (not instant
1 1/4 cup 1/2 and 1/2
2 tablespoons butter
1/2 teaspoon black pepper
1 1/2 cups aged cheddar cheese, grated
1/2 cup scallions
Extra cheese and scallions for garnish
Bring 4 cups of water to a boil and add salt. Slowly add grits, stirring constantly with a wooden spoon. Reduce heat stirring occasionally 5-7 minutes. Add 1/2 and 1/2 and butter to grits and stir. Mixture will seem thin, but it will thicken as it cooks. Bring to a simmer and stir occasionally. Cover pot, reduce heat, and cook 45 minutes, stirring occasionally to prevent from scorching. Take off the heat and add cheese, scallions, and pepper. Serve with a sprinkle of extra cheese and scallions.