tag:blogger.com,1999:blog-83005842903914856582024-02-08T00:10:02.910-05:00For The Love of (Good) FoodFor The Love of (Good) FoodAlethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-8300584290391485658.post-11738729818366135202012-02-10T22:33:00.002-05:002012-02-10T22:33:04.032-05:00Artisanal Food Has Moved!Please visit my new site at <a href="http://www.artisanalfood.wordpress.com">WordPress</a>.
See you there!Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com0tag:blogger.com,1999:blog-8300584290391485658.post-38963689331982167522012-01-26T22:52:00.001-05:002012-01-26T22:52:43.534-05:00Chicken Tikka Masala with homemade Naan and Raita<a href="http://artisanalfood.files.wordpress.com/2012/01/20120126-222507.jpg"><img src="http://artisanalfood.files.wordpress.com/2012/01/20120126-222507.jpg" alt="20120126-222507.jpg" class="alignnone size-full" /></a><br /><br />We love Indian food around here. Well, we <em>recently</em> love Indian food around here. My husband has come to love spicy food over the past months and with that a love of Asian food, including Indian. <br /> <br />The weekly conversation in our house usually goes something like this, <br />me "Honey, what would you like to eat for dinners this week."<br />Michael "I don't care, whatever you make will be great."<br />me "come on, <em>PLEASE</em> help me out. I hate planning a menu! Just tell me what to cook!"<br />Michael "<em>silence</em>"<br /><br />Our 2012 conversation:<br /><br />me "Any idea what you want me to cook this week?"<br />Michael "Chicken Tikka Masala and naan"<br /><br />I'm pretty sure that he would request this meal weekly if it wasn't for how much he complains about his stomach hurting after eating it. He always insists on eating seconds and thirds, even though he says one serving is plenty. I guess that says enough as to how good this dish is. And the best part.. it's made in the SLOW COOKER! There are a lot of spices, but don't let that freak you out. Throw everything in at breakfast, and dinner is ready when you are. <br /><br />Don't be intimidated by making your own naan. Baking with yeast is not as scary as everyone thinks it is. Make sure the water is not too cold and not too hot, a little warmer than body temperature. The food processor does most of the work in this recipe. Give it a try. You will be so proud of yourself when you are serving fresh naan, right out of your oven.<br /><br /><strong>Slow Cooker Chicken Tikka Masala</strong><br />adapted from TheMealPlanner.Blogspot.com<br /><br />Serves 4<br /><br />Chicken Marinade<br /><br /><strong>1 cup plain yogurt</strong><br /><strong>1 tbsp lemon juice</strong><br /><strong>2 tsp cumin</strong><br /><strong>1 tsp cayenne</strong>- you can decrease this if you don't like your food spicy or add more if you want a kick<br /><strong>1 tsp cinnamon</strong><br /><strong>1 tsp pepper</strong><br /><strong>1 tsp salt</strong><br /><br /><strong>6-8 chicken thighs </strong>(skin on, bone-in)<br /><br />Mix ingredients, except chicken, in a large bowl. Add the chicken and toss with the marinade, cover and place in the fridge overnight.<br /><br /><br /><br /><a href="http://artisanalfood.files.wordpress.com/2012/01/20120126-220719.jpg"><img src="http://artisanalfood.files.wordpress.com/2012/01/20120126-220719.jpg" alt="20120126-220719.jpg" class="alignnone size-full" /></a><br /><strong>1 can 28 oz. diced tomatoes</strong><br /><strong>1 can 5.5 oz tomato paste</strong> (or if you have a 7oz jar, just use the whole thing. Nothing worse than have a tiny bit left in the jar!)<br /><strong>2 inches fresh ginger</strong>, grated (store your ginger in the freezer and it will be super easy to grate)<br /><strong>2 garlic cloves</strong>, minced<br /><strong>1 onion</strong>, diced<br /><strong>1 tbsp garam masala</strong><br /><strong>1 tbsp tikka paste </strong>(I couldn't find this at Whole Foods, but guess who <em>did</em>?? Stop & Shop!)<br /><strong>1 tsp cumin</strong><br /><strong>1 tsp chili powder</strong><br /><strong>1 tsp dried coriander</strong><br /><br /><br /><strong>1/2 tsp cumin</strong><br /><strong>1/2 tsp chili powder</strong><br /><strong>1/2 tsp garam masala</strong><br /><strong>Salt</strong><br /><strong>1/2 cup cream</strong>- the original recipe calls for 1 cup, so if you don't care about fat or calories, add it all! I'm sure it tastes mighty good that way too.<br /><strong>1/4 cup tbsp fresh cilantro</strong>, chopped<br /><br /><br />Turn your oven to broil. Put chicken on an aluminum foil lined baking sheet and place under the broiler about 6-10 inches from the heating element and broil on each side about 10 minutes, until the chicken gets all golden and charred on the edges.<br /><br /><br /><a href="http://artisanalfood.files.wordpress.com/2012/01/20120126-222358.jpg"><img src="http://artisanalfood.files.wordpress.com/2012/01/20120126-222358.jpg" alt="20120126-222358.jpg" class="alignnone size-full" /></a><br />While the chicken is broiling, in a pan over medium high heat, add two teaspoons of oil. Add the onion and saute for a few minutes. Add the garlic and ginger and saute for a few more minutes. Place the mixture into your crockpot. To that, add the diced tomatoes, tomato paste, garam masala, tikka paste, cumin, chili powder and coriander. Stir together. When the chicken is done broiling, add them straight to the slow cooker and stir everything together. Slow cook on low 6-8 hours.<br /><br /><br /><a href="http://artisanalfood.files.wordpress.com/2012/01/20120126-222435.jpg"><img src="http://artisanalfood.files.wordpress.com/2012/01/20120126-222435.jpg" alt="20120126-222435.jpg" class="alignnone size-full" /></a><br />Before serving stir in 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garam masala and salt if needs it. Then stir in the cream and fresh cilantro. Serve with some white rice (Basmati would be traditional- Whole Foods also makes a white rice that is frozen and ready to heat just like the brown rice in my Kale Fried Rice post), naan and raita.<br /><br /><br /><a href="http://artisanalfood.files.wordpress.com/2012/01/20120126-222451.jpg"><img src="http://artisanalfood.files.wordpress.com/2012/01/20120126-222451.jpg" alt="20120126-222451.jpg" class="alignnone size-full" /></a><br /><br /><br /><strong>Naan</strong> (Indian flat bread)<br />adapted from "How to Cook Everything" by Mark Bittman<br /><br />makes 12 naan<br /><br /><strong>2 tsp active yeast</strong><br /><strong>2 tbsp milk</strong><br /><strong>2 tbsp yogurt</strong><br /><strong>1 tbsp sugar</strong><br /><strong>4 cups all-purpose unbleached flour</strong>- plus flour for rolling out dough<br /><strong>1 egg</strong><br /><strong>2 tsp kosher salt</strong><br /><strong>canola oil for greasing bowl</strong><br /><strong>4 tbsp butter or vegan butter</strong>, melted but still warm<br /><br />Stir together yeast and 1/2 cup warm water (warmer than body temperature, around 100 degrees) in a liquid measuring cup with a spout. Once the yeast starts to <em>bloom</em> (which means to get foamy). Add in the milk, yogurt and sugar.<br /><br />In a food processor, combine flour, egg and salt. Pulse a few times to combine. Turn machine on and add the yeast liquid through the feed tube. Process for 30 seconds adding another 1 cup of water, a little at a time, until the mixture forms a ball and is a little sticky to the touch.<br /><br />Dump the dough out onto a floured surface and knead by hand for a few seconds, until it forms a smooth round ball. Lightly grease a large bowl and place dough in and cover with plastic wrap. Place in a warm/sunny spot. Let rise, until doubled in size. About 1-2 hours.<br /><br />Put either a pizza stone, or if you don't have one, a baking sheet on the bottom rack, set at the lowest position in the oven. Heat oven to 500. Punch dough down and on a well floured surface, roll ball out into a long snake. Tear or cut into 12 equal size pieces and roll into little balls. Let them rest, covered with a damp towel for 10 minutes.<br /><br />Roll out each piece to an oval, about 8 x 4 inches. I don't even use a rolling pin. I just pull the piece into an oval roughly that size. The instructions at this point say to hold the oval in two hands and tug with one hand to shape into a teardrop. Easier said than done, but I don't think it really matters what shape these things are. Place naan on the baking stone. Cook on one side for 3 minutes than flip and cook for 2-3 more minutes. If the bread puffs up, I press the air out of then when I flip them.<br /><br />Once they come out, keep them wrapped in a dish towel to stay warm. Once all are cooked, brush with the melted butter and a sprinkle with a little kosher salt.<br /><br />If you don't want to cook all 12, refrigerate the remaining balls, wrapped in plastic wrap and sealed in a baggie. Cook them as you want. I like making fresh naan to go with with the Tikka Masala leftovers.<br /><br /><br /><strong>Raita</strong> (cucumber yogurt sauce)<br /><br />serves 4<br /><br /><strong>1 cup yogurt</strong><br /><strong>1 cup cucumber</strong>, peeled, seeded and small diced<br /><strong>2 cloves garlic</strong>, minced<br /><strong>kosher salt</strong>, to taste<br /><strong>1/2 tsp garam masala</strong><br /><br />Mix all ingredients together and serve alongside the Tikka Masala.<br /><br /><br />- Posted using BlogPress from my iPad<br /><br />Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com2tag:blogger.com,1999:blog-8300584290391485658.post-59314471388273860762012-01-17T22:19:00.000-05:002012-01-18T14:45:15.693-05:00Shrimp and Vegetable Stir Fry with Kale Fried Rice<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=12/01/18/1840.jpg'><img src='http://photo.blogpressapp.com/photos/12/01/18/s_1840.jpg' border='0' width='281' height='187' style='margin:5px'></a></center><br />There are two types of people in the world. Those who hate Gwyneth Paltrow, and those who love her. I happen to fall into the latter category. I 'm a subscriber to her GOOP site, make sure I catch any movie or TV show she's appearing in, and even think she's a pretty good singer. Since I keep up on all things GP, I also know that she is a big foodie and loves to cook. As I've told my husband a time or two, I just know that if GP and I were to meet, we would be instant friends.<br /><br />So knowing that Gwyneth loves to eat and cook, I was excited to get my hands on her first cookbook when it came out in late 2010. Since then I have cooked my way though most of "My Father's Daughter" and have not been disappointed. Just about everything I have cooked has been delicious. The food is the kind of food I love to cook and eat too; simple, easy food with fresh ingredients.<br /><br />Two of my favorite recipes in the book are the stir-fry and fried rice. Both are great ways to pack lots of veggies into your dinner. Actually, GP's recipe for this stir-fry doesn't include any vegetables, but I've decided to go ahead and load this up with all my stir-fry favorites. Her recipe is also for a chicken stir-fry, and I've substituted shrimp. Too much chicken eating going on around here. We needed to change things up a bit.<br /><br />Another nice thing about these recipes is that they cook very quickly. The only time consumming part is the chopping. If you are in a pinch you can pick things that are either prepped for you (sliced mushrooms, bean sprouts, shredded carrots, snap peas) or really easy to slice up (peppers, zucchini, broccoli florets). If you get those taken care of, the hardest part of this dish is the peeling and chopping of the ginger. I've come to find that if you keep ginger, wrapped in paper towels and bagged, in the freezer, it makes much easier work of the peeling. A trick I was taught is to use a spoon to peel the ginger. Just scrape the spoon over the ginger and the peel comes right off, and you don't trash half the ginger like when you cut it off. With those things taken care of, the rice takes about 15 total minutes and the stir-fry, about the same. A healthy, delicious dinner ready in less time than take out!<br /><br /><br /><b>Shrimp Stir-Fry</b><br />adapted from "My Father's Daughter" by Gwyneth Paltrow<br /><br />serves 4<br /><br /><b>3/4 lb. shrimp</b> - peeled and deveined<br /><b>2 tbsp cornstarch</b><br /><b>kosher salt and fresh pepper</b><br /><b>2 tbsp canola oil</b><br /><b>1/4 cup garlic</b>- peeled and minced<br /><b>1/4 cup ginger</b>-peeled and minced<br /><b>1/2 cup scallions</b>- white and green parts, minced<br /><b>pinch red pepper flakes</b>-optional<br /><b>8 ounces mixed mushrooms</b>- sliced<br /><b>large handful snap peas</b><br /><b>1 small zucchini</b>- thinly sliced<br /><b>1 yellow bell pepper</b>- sliced into strips<br /><b>1/2 cup rice wine vinegar</b><br /><b>1/2 cup brown sugar</b> (light or dark, whatever you have on hand)<br /><b>2 tbsp soy sauce</b> (I like to use reduced sodium)<br /><b>2 tbsp cilantro</b>- chopped<br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=12/01/18/1841.jpg'><img src='http://photo.blogpressapp.com/photos/12/01/18/s_1841.jpg' border='0' width='281' height='187' style='margin:5px'></a></center><br /> <br /><br />Toss the shrimp with the cornstarch, a pinch of salt and some fresh pepper.<br /><br />Heat the oil in a wok over medium-high heat. Add the garlic, ginger, scallions and pepper flakes and cook, stiring, for 1 minute. Add the vegetables and cook for another minute. Add the shrimp and continue to cook for 5 more minutes. <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=12/01/18/1842.jpg'><img src='http://photo.blogpressapp.com/photos/12/01/18/s_1842.jpg' border='0' width='281' height='187' style='margin:5px'></a></center><br />Add the vinegar and sugar and a bit more black pepper. Cook for 3 minutes at a boil so that the sugar can caramelize. <br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=12/01/18/1843.jpg'><img src='http://photo.blogpressapp.com/photos/12/01/18/s_1843.jpg' border='0' width='281' height='187' style='margin:5px'></a></center><br />Add the soy sauce, cook 30 seconds longer and the serve, sprinkled with the cilantro, along side....<br /><br /><br /><b>Kale Fried Rice</b><br />pretty much how it is published in "My Father's Daughter" by Gwyneth Paltrow<br /><br />serves 4<br /><br /><b>1/4 lb. kale</b> - stems removed<br /><b>1 1/2 tbsp canola oil</b><br /><b>2 cloves garlic</b>- peeled and minced<br /><b>3 scallions</b>-thinly sliced<br /><b>2 1/2 cups cooked brown rice</b> (my secret here is to buy the already cooked and frozen brown rice from Whole Foods. All I need to do it throw it in the microwave for 3 minutes and it's ready to get thrown in the pan. Of course any cooked rice, brown or white, will do.)<br /><b>1 tbsp plus 1 tsp soy sauce</b><br /><br />Cut the kale in half, then crosswise into strips. Or if you are like me, just coarsely chop the leaves into small, uneven, pieces. Steam kale for 7 minutes.<br /><br />Meanwhile, heat the oil in a large sauté pan over medium-low heat. Add the garlic and cook for 1-2 minutes, making sure not to brown it. Raise heat to medium and add the kale and scallions. Cook 2 more minutes and the add the rice and cook for another 2 minutes, stirring. Add the soy sauce, cook for 30 more seconds and serve along with the stir-fry.<br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=12/01/18/1844.jpg'><img src='http://photo.blogpressapp.com/photos/12/01/18/s_1844.jpg' border='0' width='281' height='187' style='margin:5px'></a></center><br /><br /><br />Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com4tag:blogger.com,1999:blog-8300584290391485658.post-41448593675147605692012-01-09T16:57:00.001-05:002012-01-09T22:08:49.961-05:00Lentil Soup (with or without Sausage)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWbRJaHllvTSjd-3mh3Z1-ZOPLepynVUxhLiWH4zytZx7Au2XTvIQocbU6cwewyXLiFkrd0QrptzIZ8KategjLhEV3lVhCgnSqj5S89VjACeP9_aA1SHm1DLIla1cZEqFye4YDYz2DZVC/s1600/DSC04154.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWbRJaHllvTSjd-3mh3Z1-ZOPLepynVUxhLiWH4zytZx7Au2XTvIQocbU6cwewyXLiFkrd0QrptzIZ8KategjLhEV3lVhCgnSqj5S89VjACeP9_aA1SHm1DLIla1cZEqFye4YDYz2DZVC/s400/DSC04154.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5695753464815591170" /></a>Soup goes hand in hand with cold weather. Usually by January in Connecticut we are dealing with snowfall, cold and the need for a warm meal to heat us up. Fortunately we have had warmer than usual temperatures around here so soup hasn't really been on my mind. So why did I make lentil soup? Because lentil soup is made with staples I have around the house and I didn't have the energy to go to the grocery store. Truth. I also had a half eaten package of chorizo in the refrigerator and for some reason when I saw that package I thought "lentil soup."<br /><br />Ina Garten, aka The Barefoot Contessa, is making a comeback on Artisanal Food. She disappeared for 2011 and I've been hesitant to bring her back into my life after the amount of butter I was plowing through during my "Ina" phase. We've been on a dairy free kick around here since our daughter was born 9 months ago, so naturally Ina's style of cooking had been banned from my kitchen. When I think "Barefoot Contessa" I immediately think "butter and cream" so I hadn't been reaching for her cookbooks. Well, Ina has the best lentil soup recipe I've ever had and that chorizo reminded me of that. And, naturally, there is no butter or cream in lentil soup!<br /><br />Another great thing about this recipe is that is makes A LOT! There is a little bit of work that goes into chopping all the veggies for this dish, but you'll get at least two dinners out of it. Add a salad, and maybe three dinners. I'm good until at least Tuesday. Also on the upside for us busy people, this can be made earlier in the day (or even the night before) and reheated for dinner. I made mine during nap and put it back on to a simmer 15 minutes before we sat down.<br /><br /><br /><span style="font-weight:bold;">Lentil Soup (with or without sausage)</span><br />Adapted from "Barefoot In Paris" by Ina Garten<br /><br />Serves 8-10 (can easily be halved if you don't want all the leftovers)<br /><br /><br /><b>1 lb lentils</b> ( the original recipe calls for French du Puy lentils, which are tiny green lentils, but I usually use regular green lentils if I can't find the French variety)<br /><b>1/4 cup olive oil</b><br /><b>3 large yellow onions</b>- diced<br /><b>2 leeks</b>- chopped, white and light green parts only (make sure that you wash these well. They hold a lot of dirt in their layers)<br /><b>2 large cloves of garlic</b> -chopped<br /><b>1 tbsp kosher salt</b><br /><b>1 1/2 tsp freshly ground pepper</b><br /><b>1 tbsp fresh thyme</b>- chopped<br /><b>1 tsp ground cumin</b><br /><b>8 stalks celery</b>- chopped<br /><b>6 carrots</b>- peeled and chopped<br /><b>3 quarts chicken stock</b> (or veggie stock if you want to make this vegetarian)<br /><b>1/4 cup tomato paste </b>(I found a brand that sells tomato paste in a jar.. Bionatura. I use to always waste half cans of tomato paste..genius!!)<br /><b>2 links chorizo</b> (the original recipe calls for 1 lb of kilbasa, but I found that amount to be too much. You can adjust to your preference, use whatever type of precooked sausage you like, or omit it all together.)<br /><b>2 tbsp red wine or red wine vinegar</b> (I used Chianti that has been sitting around, uncorked, since Christmas. Pretty much just like vinegar.)<br /><br /><br />Put lentils in a large bowl and cover with boiling water. Let sit for 15 minutes, then drain and set aside.<br /><br />Heat olive oil in a very large (I use a 9.5 quart dutch oven) pot.<div>Add onion, leeks, garlic, thyme, salt, pepper and cumin. Cook over medium heat for 20 minutes,stirring occasionally until vegetables are softened.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTkda-2MEQjg2U5cWpXXmFw9DG9HdOQw2SYyQf_coRUeQL2Zbc8M1oQxNifjZj5b4AT0s5RpAoSHSY6H4zDL2-JpB5rxdgfaB7kL6TIjlXwdDcICiTvsoYYSuTasI0jfcJcOLBZaQRG4OZ/s1600/DSC04132.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTkda-2MEQjg2U5cWpXXmFw9DG9HdOQw2SYyQf_coRUeQL2Zbc8M1oQxNifjZj5b4AT0s5RpAoSHSY6H4zDL2-JpB5rxdgfaB7kL6TIjlXwdDcICiTvsoYYSuTasI0jfcJcOLBZaQRG4OZ/s320/DSC04132.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5695750872142444754" /></a><br /><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhly9xYUM2ofuhi650Gv2FKSS1biZcMVVFu_KY1wKWDQWg3OgvZNrNPR98PE7_yziquWh71puI4wZ_jsOLp0TXIzM4kgMLZWWosz_GyN1s8FxMAktDnspA-dtq1LJclAXMRMC43oYiXIp4r/s1600/DSC04136.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhly9xYUM2ofuhi650Gv2FKSS1biZcMVVFu_KY1wKWDQWg3OgvZNrNPR98PE7_yziquWh71puI4wZ_jsOLp0TXIzM4kgMLZWWosz_GyN1s8FxMAktDnspA-dtq1LJclAXMRMC43oYiXIp4r/s320/DSC04136.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5695751544387376850" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size:85%;">My sous-chef doing prep work for me</span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div>Add the celery and carrots and cook for another 10 minutes.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBI5xyyQujB5GdPiXDh0_w7MVCYPQB1N1QU9giw5cBe-TieDs1BqMvoLBAXMclGx7xFCUnPMIOaamBTrth7LlAmrOB9j_T5238catpAggm9wYD9kRHwZBG1vuumt3km8WT88MO7xD0wGK2/s1600/DSC04138.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBI5xyyQujB5GdPiXDh0_w7MVCYPQB1N1QU9giw5cBe-TieDs1BqMvoLBAXMclGx7xFCUnPMIOaamBTrth7LlAmrOB9j_T5238catpAggm9wYD9kRHwZBG1vuumt3km8WT88MO7xD0wGK2/s320/DSC04138.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5695752661245129282" /></a><br /></div><div>Add stock, tomato paste and drained lentils.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRBGTxSP0f44_qCwphdQjeEsuVjwVr_hR0IoV4ZtXmom_yaNNfS9xjD7uUXt4V4Kly2hj0w7UGROVIZYIJUbj7xLouers7w9MqTIRb2PcOoqkEFxXEJB8XOEs1e2SY6AHgvWAU0ZvmEHM5/s1600/DSC04140.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRBGTxSP0f44_qCwphdQjeEsuVjwVr_hR0IoV4ZtXmom_yaNNfS9xjD7uUXt4V4Kly2hj0w7UGROVIZYIJUbj7xLouers7w9MqTIRb2PcOoqkEFxXEJB8XOEs1e2SY6AHgvWAU0ZvmEHM5/s320/DSC04140.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5695753103977001186" /></a>Bring to a boil. Reduce heat and cook, uncovered, for an hour (or longer if needed ). You want to make sure the lentils are cooked well. Add in the sausage, if using, and the red wine or vinegar. Cook for another 5 minutes. Serve with crusty bread!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnoEFnjuyD_MqOgEy6Dd979mBEJe15WAm7L_Fi72AZfbMzU14Idy5ytMawnyMRWGOOCW4ecYhPzBf-iKY-4-efrJuNCy4y1LO2vevEwQef9vrygOuuLO9nKYmR436fIEKQwwjH-TWsStRf/s1600/DSC04154.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnoEFnjuyD_MqOgEy6Dd979mBEJe15WAm7L_Fi72AZfbMzU14Idy5ytMawnyMRWGOOCW4ecYhPzBf-iKY-4-efrJuNCy4y1LO2vevEwQef9vrygOuuLO9nKYmR436fIEKQwwjH-TWsStRf/s320/DSC04154.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5695749040326943746" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size:85%;">Looks good right?? Not that I'm bragging or anything,</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:85%;">but you see that bread and butter in the photo? We made</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:85%;">those too. Yup. Really easy. My four year old made </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:85%;">the butter. It was amazing. Recipes for another post!</span></div></div></div>Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com0tag:blogger.com,1999:blog-8300584290391485658.post-7035600515571503292012-01-04T20:46:00.000-05:002012-01-04T21:11:36.524-05:00Fusilli Alla Crazy Bastard<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT0_9NrnuBzpltW7d2jf9MmFRu_f7LBvNe-WCrM_nJmEEZrlGUEMLBtXGVQBEA6qIlQfxj1AaScTHzxLEmT7Z06Iz2iU45g2L0zPHN7-C8I7eXEOEf4amnt0-_J18RCWadTj0r7Tngpqz5/s1600/DSC04055.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT0_9NrnuBzpltW7d2jf9MmFRu_f7LBvNe-WCrM_nJmEEZrlGUEMLBtXGVQBEA6qIlQfxj1AaScTHzxLEmT7Z06Iz2iU45g2L0zPHN7-C8I7eXEOEf4amnt0-_J18RCWadTj0r7Tngpqz5/s400/DSC04055.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5693959274320294898" /></a><br />I can't say that this recipe originally caught my eye for any other reason besides the name. I was flipping thought the January 2009 issue of Food & Wine magazine when I came across this Mario Batali creation. The ingredients were interesting, but I wasn't sure that it would be a keeper for my book. Walnuts and beet greens in pasta?? I was intrigued and decided to give it a shot. That was two years ago and this meal has been in rotation in my house since then. It actually even has its own page in my heirloom recipe book. Yes, the ingredients sound like an odd pairing, but it all works. <br /><br />Just like most recipes, this lends itself well to certain substitutions. Don't have access to beet greens? Use Swiss chard, kale or collards. If you don't have fresh tomatoes, you could probably use canned, though I've never tried it and the roasted grape tomatoes are <span style="font-style:italic;">really</span> good. What I wouldn't substitute are the goat cheese and walnuts. The creaminess and tanginess of the goat cheese makes a fabulously silky sauce and the walnuts just tie everything together and add a nice crunch. If you choose to substitute the type of pasta, you'll have to rename the dish.;)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh32FzdEI_QZX3rG1ZrVFcIeH5iYIMWGv4jXhl4IVs3ElPZPY53nKMz12uCEkEhSCckMFSkloiTwCahzJ4Y5b5xQdDhqr7PcW6rx4q8a4G2LHfSnGym-kEgidiBiiJtENrF_piHosmB1osw/s1600/DSC04034.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh32FzdEI_QZX3rG1ZrVFcIeH5iYIMWGv4jXhl4IVs3ElPZPY53nKMz12uCEkEhSCckMFSkloiTwCahzJ4Y5b5xQdDhqr7PcW6rx4q8a4G2LHfSnGym-kEgidiBiiJtENrF_piHosmB1osw/s320/DSC04034.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5693958292807734658" /></a><br />This is a pretty simple recipe. There are not a lot of ingredients, 7 to be exact. The process is easy and the results are great. What are you waiting for?!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejtrJkF0YknY8FdZTBY2-rIuUpOpEFyyLMTCVbK_PleVhYYRVe2oXuI8YmXHa_PAW7Uyg7JEbNuSS1KQjxfXDfkudgS0F1R2lwUxce13KqBhTToh8gqYBjS5_OwA2TZd5EX4A9S4sk0OW/s1600/DSC04063.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejtrJkF0YknY8FdZTBY2-rIuUpOpEFyyLMTCVbK_PleVhYYRVe2oXuI8YmXHa_PAW7Uyg7JEbNuSS1KQjxfXDfkudgS0F1R2lwUxce13KqBhTToh8gqYBjS5_OwA2TZd5EX4A9S4sk0OW/s320/DSC04063.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5693958898505059570" /></a><br /><br /><span style="font-weight:bold;">Fusilli Alla Crazy Bastard</span><br />adapted from Food & Wine Jan '09 recipe by Mario Batali<br /><br />serves 4-5<br /><br /><br />Ingredients<br /><br />1/2 cup walnuts<br />1 pint grape tomatoes<br />2 Tbs + 1 tsp olive oil<br />1 pound fusilli (whole wheat is a great option here)<br />3 cloves garlic, chopped<br />1/2 lb beet greens, chopped (I've used Swiss chard and collards)<br />pinch red pepper flakes ( or to taste)<br />1/2 lb goat cheese<br /><br />Directions<br /><br />Preheat oven to 350. <br /><br />Toast walnuts on a baking sheet for 7 minutes or until fragrant and golden. You'll start to smell them when they are ready. Remove, cool and coarsely chop.<br /><br />Raise oven temp to 450. Toss the tomatoes with 1 tsp oil and 1/2 tsp each of salt and pepper on a baking sheet (use the same one you cooked the walnuts on). Roast for 10 minutes or until tomatoes have burst.<br /><br />Cook pasta in well salted boiling water. I've been told that pasta cooking water should taste like the sea so I add quite a bit of salt to my pot. The type of fusilli that I use says 8-10 minutes, and I cook it for 7. You are going to be adding the pasta to the sauce so it will continue to cook and you don't want it to get mushy. When pasta is done, reserve 1 cup of the cooking water before draining. Don't forget!!<br /><br />While the pasta cooks, heat 2 Tbs olive oil in a large saute pan. Add garlic and cook over medium heat. Keep an eye on it as you don't want to burn it. Once the garlic starts to get fragrant, add in the roasted tomatoes, greens and red pepper flakes. Cook until greens are wilted, about 3 minutes, depending on the type you are using. <br /><br />DON'T FORGET TO RESERVE THE PASTA WATER!!!! <br /><br />Add the pasta and 1/2 cup of the reserved pasta water, into the sauce. Crumble in the goat cheese and stir to melt and combine everything together. Add additional water to loosen up the sauce if you need it. <br /><br />At this point you can choose to season with additional salt and pepper, though I find if you season the water well you shouldn't need any additional salt. Make sure you taste before adding more seasoning.<br /><br />Transfer the pasta to individual bowls and sprinkle with the toasted walnuts.Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com5tag:blogger.com,1999:blog-8300584290391485658.post-28536414995519954512011-12-12T22:09:00.011-05:002011-12-13T20:16:41.080-05:00Israeli Couscous with Cranberries and Pecans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrVr5vBiEeEYXk5ixBv0RF8504IzO-09A4WMNp1U6jmpA9TzwFeG55qclqgnSdes5K3SXswrsObfi3ozNfSkwCK2EoLMeO4u-YoXnX8E1KvQSs7o_Mz7-Aq72OVD9x9I45Rt6kNKtEPW0N/s1600/DSC03744.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrVr5vBiEeEYXk5ixBv0RF8504IzO-09A4WMNp1U6jmpA9TzwFeG55qclqgnSdes5K3SXswrsObfi3ozNfSkwCK2EoLMeO4u-YoXnX8E1KvQSs7o_Mz7-Aq72OVD9x9I45Rt6kNKtEPW0N/s400/DSC03744.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5685783666662568162" /></a><br />So I'm having a Whole Foods moment. Well, what I mean by that is that I've been inspired by my favorite store more than once in the last few weeks. I love <a href="http://artisanalfood.blogspot.com/2011/11/best-ever-tuna-salad.html">tuna</a>, but I also love this couscous. If I can make it myself, why buy it! (I know not everyone shares this sentiment...but just think of all the money you'll save!)<br /> <br />Let me throw a little food knowledge at you first. There are two types of couscous. Moroccan couscous is a tiny rolled pasta, usually made from semolina, that is mostly sold pre-steamed. This type of couscous is cooked by adding it to boiling water, removing from the heat and resting for 5 minutes, then simply fluffing with a fork. Super easy and fast. Israeli couscous, the type that is used in this recipe, looks like little pasta balls. It is cooked like pasta too. Add it to boiling water and cook for 8-10 minutes, then drain. Got it? Now you have a great holiday party conversation starter, and possibly a dish to bring!<br /><br /> This recipe makes a lot. Which is a good thing. The sweet/salty flavor of the cranberries and salted pasta can be blamed for the inability to remove your spoon from the bowl while standing in front of the refrigerator. At least that is what people have told me.... Besides eating it for breakfast and lunch, this would also be great as a side next to poultry or pork. Throw some sautéed greens on the plate and dinner is done!<br /><br /><span style="font-weight:bold;">Israeli Couscous with Cranberries and Pecans</span><br /><br />Serves 8-10 as a side, 4-5 as a lunch<br /><br />12 oz Israeli couscous (about 2 cups)<br />1 1/4 c. dried cranberries<br />1 1/4 c. chopped, toasted pecans<br />4 scallions, white and light green parts finely chopped<br /><br /><span style="font-style:italic;">Dressing</span><br /><br />3 TBS neutral oil (canola, vegetable or grapeseed)<br />1 1/2 TBS Champagne vinegar (you could probably substitute white wine if you don't have champagne)<br />zest from 1 orange<br />juice from 1/2 orange<br />1/2 tsp turmeric<br />1/2 tsp dried thyme<br />1/2 tsp dried tarragon<br />salt and pepper to taste<br /><br />Bring a large pot of salted water to a boil. Add couscous and cook for about 8 minutes. Drain and put into a large bowl.<br /><br />The best way to toast pecans is to do them on the stove top in a fry pan. I find that if you bake them in the oven, you are most likely going to forget about them until you smell them burning. I heat my dry pan on medium heat for a few minutes, then add the nuts. Give them a shake every 30-60 seconds. Once they give off their lovely nutty smell, they are usually done. Add these to the bowl with the couscous, along with the cranberries and scallions.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4lESRZGg2SNLbbM1qAgKtr5oH1IFhAplHflWdjaMkh7EWGO-1W0cEVUJP-EJLQ4bQwN-MqsqwecR6IeNXCQNp8SJseZzkL1IQy5UqsvolyUmh_p7O4ioBglaYNM5u1KXZdduXAgb5-iYP/s1600/DSC03738.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4lESRZGg2SNLbbM1qAgKtr5oH1IFhAplHflWdjaMkh7EWGO-1W0cEVUJP-EJLQ4bQwN-MqsqwecR6IeNXCQNp8SJseZzkL1IQy5UqsvolyUmh_p7O4ioBglaYNM5u1KXZdduXAgb5-iYP/s320/DSC03738.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5685785750339927874" /></a><br /><br />In a medium bowl combine all the dressing ingredients. (Make sure that you zest the orange before you juice it. A juiced piece of citrus is really hard to zest. I've done that more than once!) Pour dressing over the salad and fold to combine.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-FgL4IQktW-EvCC-aN5-IH6Fp0LlRxh8R-psusn1VuY1rxMVtiiuzsg0AXwRMHa5B_GyuUI3hbMcaj_KdVkh2-hupLRTJ9lTubrsx6uLOaiJ77W7PRMp6hdQThyxbwBUyoEoFHzpMr0S/s1600/DSC03740.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-FgL4IQktW-EvCC-aN5-IH6Fp0LlRxh8R-psusn1VuY1rxMVtiiuzsg0AXwRMHa5B_GyuUI3hbMcaj_KdVkh2-hupLRTJ9lTubrsx6uLOaiJ77W7PRMp6hdQThyxbwBUyoEoFHzpMr0S/s320/DSC03740.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5685786272610749970" /></a><br />Don't eat it yet. As hard as it is to hold back digging in at this point, it is worth the wait to let the dish cool and the flavors come together. Tasting the dish now doesn't taste anything like it will in a few hours once it is cold. The easiest way to avoid the temptation is to make this right before bed. If waiting all night doesn't work for you, give it at least 2 hours. The leftovers on day two are even better!Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com2tag:blogger.com,1999:blog-8300584290391485658.post-28059908374122124662011-11-29T20:53:00.007-05:002011-11-30T21:46:38.446-05:00Best Ever Tuna Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipg68h6sWPG3SjZRHAobW9e9T1BKJxYbrGPWAyY-9oae0Lc6Ds818_Bf65DgTNkhoQ-_vAPofmPHuuPLEuxee6HeHbLiORlg1VBNKhDqqxJ9beVI0ijQbTZ-8Mkgu4nGULy89_jhkyCdRP/s1600/DSC03725.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipg68h6sWPG3SjZRHAobW9e9T1BKJxYbrGPWAyY-9oae0Lc6Ds818_Bf65DgTNkhoQ-_vAPofmPHuuPLEuxee6HeHbLiORlg1VBNKhDqqxJ9beVI0ijQbTZ-8Mkgu4nGULy89_jhkyCdRP/s400/DSC03725.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5680982533939901602" /></a><br />Ok, so I know that 8 months is way too long to not post a new recipe, BUT I had a baby. Doesn't that allow for some laziness in certain areas of my life? It doesn't mean that I haven't <span style="font-style:italic;">thought</span> about writing. It doesn't mean that I haven't prepared meals with the idea of photographing and sharing. My follow through has been what's lacking. <br /><br />What inspired me to finally dust off my keypad was a little Thanksgiving celebration at my son's preschool. I made this tuna salad and it was a hit. For something seemingly so simple, I received more complements and requests for my recipe than any other I've ever made. One of the best compliments was from my friend Martha, who told me that her husband was not a fan of tuna salad until he ate this dish. After having about 8 people ask me for the recipe I felt obligated to write, making it easy for me to share with the masses! <br /><br />I really can't take all the credit for this recipe. I was inspired by one of my favorite cold bar offerings at Whole Foods, the Fuji Apple Tuna Salad. My son eats it by the pint, and it started to get kinda pricey to keep him fed. Lucky for me, Whole Foods discloses all their ingredients in each of their prepared food items so my job was to simply get the proportions correct. Every time I make it I tweak it slightly. This is the best ratio I have come up with to date! Enjoy!<br /><br /><br /><span style="font-weight:bold;"></span><span style="font-weight:bold;">Best Ever Tuna Salad</span><br /><br />Serves 3 hungry adults - can easily be doubled or halved<br /><br />2 cans solid or chunk light tuna, drained (depending on preference)- you can buy them without salt but I go for the salted version. Have tried with both and definitely tastes better if there is salt added to the tuna- I haven't gotten the recipe perfected with adding my own salt.<br />3/4 small apple, small dice<br />1/3 cup dried cranberries<br />1-2 TBS fresh lemon juice (I just cut a quarter of the lemon from the end and that seems to be perfect)<br />1 TBS chopped fresh dill<br />1/2 cup mayo (I use spectrum canola mayo but Hellman's is good too)<br /><br />In a large bowl, flake the tuna with a fork.<br /><br />In a smaller bowl, toss the apple, cranberries, lemon juice and dill<br /><br />Add apple mixture to the tuna and stir to combine. Fold in mayonnaise and serve! <br />I like mine on a bed of greens or open face on a good piece of bakery bread. The day I made it for my son's school I put it on Whole Food's multi grain boule.<br /><br />This is great the day that you make it, but even better the next!Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com1tag:blogger.com,1999:blog-8300584290391485658.post-84567638690818992562011-03-20T14:12:00.005-04:002011-03-20T14:53:29.677-04:00Rigatoni with Eggplant and Pine Nut Crunch<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3x05B8XCnxFrzEtlVErnz-6ZB1mR0487g4_99LC_gbjVyxg5Ov970OdXnMKKkryUM5E_E7vSwqaHS1Gbjb-wDHmtXoScaL1kPSfQRR0qY1QKH1dZXwI7N1UQC2PRJvB7s5xUc_dLbSuk8/s1600/DSC00552.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3x05B8XCnxFrzEtlVErnz-6ZB1mR0487g4_99LC_gbjVyxg5Ov970OdXnMKKkryUM5E_E7vSwqaHS1Gbjb-wDHmtXoScaL1kPSfQRR0qY1QKH1dZXwI7N1UQC2PRJvB7s5xUc_dLbSuk8/s400/DSC00552.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586236524357031458" /></a><br /><br />So, I've been slacking in the food blogging department recently. I've had other things on my mind... most importantly getting ready to give birth to my second child! Instead of obsessing about what to make for dinner, I have been focusing my creative side on decorating and cleaning, readying my house for a new person's arrival. Obviously food has to figure into this somewhere in my house and I have been trying to plan ahead and freeze some meals for post-delivery chaos. When my son was born, almost four years ago, I had every intention of filling my freezer with easily reheatable meals. That never happened. I wanted to make sure this time I actually had a few things tucked away, so take out wouldn't be our only option. <br /><br />In order to make sure this happens, I have been making one dinner per week that makes enough for at least two meals, eating one and freezing the other. So far only two things have made it into the freezer, but in my opinion that is better than zero. One of the meals is chicken pot pie, filling frozen in containers and the pastry topping frozen in plastic baggies. All I'll need to do is defrost and assemble. The other dish is this baked pasta that I found in the March 2011 issue of Bon Appetit. We had it for dinner last week and it is really tasty. It is a little labor intensive, so it's nice that it makes enough for at least two meals. You could always double it and pack more of it away if you wanted.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10dLA2ot6BaD2AXjkczA9YXjxejOaixaIc96EjjLqeA5-BBQ8otZVzEGKc0vNIVJoOQatB27FJHackf3Jc7nwAiBdxuPC7LCHzfvisP5Pc2Jm5EpS7OgjzC7iR6gsnlSKhdto7de8y02z/s1600/DSC00553.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10dLA2ot6BaD2AXjkczA9YXjxejOaixaIc96EjjLqeA5-BBQ8otZVzEGKc0vNIVJoOQatB27FJHackf3Jc7nwAiBdxuPC7LCHzfvisP5Pc2Jm5EpS7OgjzC7iR6gsnlSKhdto7de8y02z/s400/DSC00553.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586236288952949362" /></a><br /><span style="font-weight:bold;">Rigatoni with Eggplant and Pine Nut Crunch</span><br />Adapted from Bon Appetit March 2011<br /><br />1 1/2 - 1 3/4 pounds of eggplant cut into 1/2 inch cubes (I used about four Italian eggplants<br />2 medium yellow bell peppers cut into 1/2 squares<br />1 pint grape tomatoes, cut in half lenghtwise<br />5 cloves of garlic, divided<br />1/3 cup olive oil<br />2 cups firmly packed fresh basil leaves<br />1 cup freshly grated Parmesan cheese, divided<br />1/4 cup pine nuts<br />1 28 oz can whole tomatoes (San Marzanos make all the difference!)<br />1 cup heavy whipping cream<br />1 pound rigatoni<br />1 pound mozzarella cheese, cut into 1/2 inch cubes<br /><br /><br />Preheat oven to 425<br /><br />On a large baking sheet toss eggplant, peppers, tomatoes, 3 cloves of minced garlic, and olive oil. Season with salt and pepper. Roast until tender, stirring often, 35-45 minutes.<br /><br />Meanwhile combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts and 1 clove of garlic in a mini food processor. Blend until crumbly. Season with salt.<br /><br />Blend tomatoes with their juice, cream, 1 1/3 cups basil and 1 clove of garlic in food processor or blender until smooth. Season with salt and pepper.<br /><br />Cook pasta in salted boiling water until just tender and firm to bite. Drain and return to pot. Add vegetables, sauce and 1/2 cup Parmesan. Transfer half to baking dish ( or all if you plan on making all at once) and half to a freezer and oven safe container (I filled a 7 cup Pyrex). Sprinkle both portions evenly with the pine nut topping and mozzarella.<br /><br />If you are baking, add to preheated (425) oven and cook through, about 25-35 minutes or until bubbly and browned on top. <br /><br />If freezing, seal well and tuck away for a lazy night. I am not sure if I will be defrosting this before heating or just putting the frozen meal directly into a preheating oven and cooking until heated through. Either way, I'll be happy that I planned ahead!Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com0tag:blogger.com,1999:blog-8300584290391485658.post-55664495228808976082011-01-25T20:02:00.007-05:002011-01-25T20:53:17.389-05:00"Unboring" Salmon Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0QvK5UfHJxBxbqJw7LLg2zVJKUN2KDG_3NEHc9zxUtmyNMk56yEnRp6Uwujr62FBZhvYT1mhKuf8upn0QpnhmRpf6pXZzpJ4Zm6MaHoS_cQhirQABKRq4BjDMCfHKWX69g398wWohb0bP/s1600/IMG_7702.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0QvK5UfHJxBxbqJw7LLg2zVJKUN2KDG_3NEHc9zxUtmyNMk56yEnRp6Uwujr62FBZhvYT1mhKuf8upn0QpnhmRpf6pXZzpJ4Zm6MaHoS_cQhirQABKRq4BjDMCfHKWX69g398wWohb0bP/s400/IMG_7702.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5566305140367556018" /></a><br /><br />This post goes out to my dear friend Renee. I will forever think of her as the source for this following recipe. She will tell you differently. Not sure why I am convinced that this was her recipe, but to this day, 12 years after first having made this, I still think of it as hers. She will tell you that she has never made tuna casserole. We'll agree to disagree, but I think you will have to agree that this is a pretty darn good casserole. My husband and son get pretty excited when it's on the weekly menu. <br /><br />I call this a "pantry" recipe. All the ingredients required for the basic recipe are kitchen staples. Over the years I have fancied up this basic budget meal. Firstly, I make it with canned salmon instead of tuna. You get a good dose of omega-3 and I prefer the taste of the salmon over the tuna. Feel free to use tuna if you would rather. The second major change was adding tarragon. Tarragon has a licorice flavor that I think goes really well in this dish and elevates it to a respectable meal. So don't brush off this recipe. Try it at least one. I bet it will start making a regular appearance on <span style="font-style:italic;">your</span> weekly menu!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WrF-Dd82PhcEQudVf2vBbv92ITXHaWv7ofNo5_11sWgOJP2bFJCX28QCgCGfvfr05pHHq600RGj0JkXJgqMUN6mNAy550XmLhDAHn0xuKKBaEwae9U_4XomN7Ya02Tfh_mlUDxK1PrrY/s1600/IMG_7709.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WrF-Dd82PhcEQudVf2vBbv92ITXHaWv7ofNo5_11sWgOJP2bFJCX28QCgCGfvfr05pHHq600RGj0JkXJgqMUN6mNAy550XmLhDAHn0xuKKBaEwae9U_4XomN7Ya02Tfh_mlUDxK1PrrY/s400/IMG_7709.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5566305296753385954" /></a><br /><br /><span style="font-weight:bold;">Salmon Casserole</span><br /><br />Serves 3-4<br /><br />1 cup elbow macaroni<br />1/4 cup italian seasoned bread crumbs<br />1 Tbs unsalted butter- melted<br />1 cup chopped celery<br />1/4 cup chopped shallots or onion (whatever you have on hand)<br />3 Tbs unsalted butter<br />1/4 cup flour<br />1 cup milk<br />1 cup chicken stock<br />1 Tbs chopped fresh tarragon<br />1/2 tsp salt<br />2 Tbs chopped fresh parsley<br />6-9 ounces canned salmon, drained and flaked<br /><br />Preheat oven to 375<br /><br />Combine bread crumbs and 1 Tbs melted butter- set aside<br /><br />Cook noodles according to package al dente (6-7 minutes)- drain and set aside<br /><br />Meanwhile, melt 3 Tbs butter over medium heat in a large saute pan. Add celery and shallot and cook until tender. Add in flour, cook for about 1 minute then add milk and stock, herbs and salt. Cook, stirring, until thick.<br /><br />Add noodles and salmon to the pan and stir to combine.<br /><br />Transfer to a baking dish, sprinkle with bread crumb/butter mixture and bake for 20 minutes.Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com4tag:blogger.com,1999:blog-8300584290391485658.post-50766831629134946702010-12-29T21:17:00.005-05:002010-12-29T22:17:39.291-05:00Christmas (or New Year's) Egg Bake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHx7dhayp1HNSZTVshQ0wRijKUQkr11KQNeIg3SQefPkabJhAf9Wgw9H1r3v9LEnAwxgudYAqLFRdoBvVO7CVZ2O8shPZncUg5ZoMwdPBxMmI2pKQYqeysOSCegXDBebxz-_-4h9ZFNgG/s1600/DSC00140.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHx7dhayp1HNSZTVshQ0wRijKUQkr11KQNeIg3SQefPkabJhAf9Wgw9H1r3v9LEnAwxgudYAqLFRdoBvVO7CVZ2O8shPZncUg5ZoMwdPBxMmI2pKQYqeysOSCegXDBebxz-_-4h9ZFNgG/s400/DSC00140.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5556307478267837762" /></a><br /><br />Who wants to spend Christmas morning making breakfast for a house full of people? Or for that matter, waking up after a night of ringing in the new year and putting together something to soothe your aching head? Usually after a night of a few too many cocktails (at least when I was able to drink!) we make a run to Panera to load up on bagels, eggs and pastries. Isn't it so much nicer to eat your own food? I am asking a lot of questions here, but the answers are simple. You don't want to cook after a night of wrapping presents. You don't want to cook after a night of drinking. And you DO want to eat a homemade breakfast! <br /><br />This egg dish has been adapted over the years from a recipe my father-in-law gave me. When we would spend Christmas at his house this was always on the menu. When we started hosting Christmas at our house 4 years ago, I made sure to include this in our tradition, but changed up the original recipe. I think each year I make it, I do it differently. It is all about what ingredients you have around or suiting the tastes of your guests. My mother is a vegetarian, so every year I make two of these dishes. One full recipe that I include meat in, and one half recipe with just vegetables. I actually preferred the way my vegetarian version came out this year. <br /><br />This recipe can be really really simple, or you can make it a bit more eleborate. All depends on how much time you have and how fancy you want to be. The options are endless on this all in one egg bake. Really any ingredient you would use to make an omelet with would work in this recipe. This recipe is a base for your own creativity!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cJ1gvh_bOZToQA-R8wifKhW3qz7XCH-TrOQUl35cB3NFNy9wFAfksX9wC61dLMQyYeXpUuo-46-KVwCpzslrj96vduGTjzWcWcp8HoVanok0GosXv-h7UagqW7WmFdCVcGax1AgL-RLp/s1600/DSC00138.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 308px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cJ1gvh_bOZToQA-R8wifKhW3qz7XCH-TrOQUl35cB3NFNy9wFAfksX9wC61dLMQyYeXpUuo-46-KVwCpzslrj96vduGTjzWcWcp8HoVanok0GosXv-h7UagqW7WmFdCVcGax1AgL-RLp/s400/DSC00138.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5556300254783689074" /></a><br /><span style="font-weight:bold;">Christmas Morning Egg Bake</span><br /><br />serves 6-8<br /><br />7 pieces white bread, torn into pieces (the original recipe has you remove the crust, but sometimes I just leave it on. I like it either way)<br />8 oz shredded cheese (the original recipe uses cheddar, I usually use "Fiesta blend" from Whole Foods for my Southwestern version, and for my veggie one this year I used crumbled feta)<br />6 extra large eggs<br />3 cups whole milk<br />1/2 tsp salt (or to taste. I like my food well seasoned, but it also depends on the salt level of your other ingredients)<br />1/4 tsp pepper<br />6 strips cooked and crumbled bacon (this is the original recipe... for my Southwestern version I use 1 1/2 links Spanish chorizo- chopped that I cook in a bit of olive oil along with a chopped red pepper, and a small diced onion until softened)<br /><br />For the vegetarian version (remember, I did a half recipe) this year I added (in lieu of the bacon or chorizo, peppers and onion) 1/2 cup chopped sun roasted tomatoes (off the Whole Foods olive bar.. the BEST!), and about 1/2 cup+ of defrosted, drained, frozen spinach.<br /><br /><br />Butter a 9x13 baking dish<br />Toss bread pieces and cheese together in dish<br /><br />In a large bowl, beat eggs, milk, salt and pepper. Add meat and/or vegetables to bread and cheese and toss lightly with your hands. Pour egg mixture over bread. <br /><br />Cover and refrigerate overnight.<br /><br />In the morning, preheat the oven to 350.<br />Bake 55-60 minutes until dish is puffed and golden.Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com2tag:blogger.com,1999:blog-8300584290391485658.post-25537460474220555142010-12-04T09:31:00.002-05:002010-12-04T09:58:01.781-05:00'Tis the Season for all things baked!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2KUsNYwNU4VzE-MbM7-FNrECirWenFVlBWU8av5-5NqwxAyCA076TsmxhxmQjsJCFjuvokzmBTI5uudJj18VCPwcZIzOX_mpJcpDwQ6Peq9OljtaxngL65tzptFrQ0UWivry4DMTG_oFr/s1600/IMG_0168.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2KUsNYwNU4VzE-MbM7-FNrECirWenFVlBWU8av5-5NqwxAyCA076TsmxhxmQjsJCFjuvokzmBTI5uudJj18VCPwcZIzOX_mpJcpDwQ6Peq9OljtaxngL65tzptFrQ0UWivry4DMTG_oFr/s400/IMG_0168.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5546841429911230658" /></a><br />There is something about the combination of cold weather and the smell of baked goods that gets me all excited. I usually avoid baking in the warmer months, then try and make up for it once the weather turns chilly. From Thanksgiving through the end of year I give myself a pass for baking whatever I want, regardless of the butter content of it. My excuse is that I'll give my creations away and all that butter won't end up on my hips. Most of it makes it out the door, but it is my duty to taste-test everything first, right?<br /><br />I'm always looking for new things to try and have a bunch of blogs that I read for inspiration on a daily basis. Sometimes, recipes are found in less conventional spots, like the Today Show. A few weeks ago while at the gym (probably working off some other sugar laden masterpiece) I found myself glued to the Martha Stewart segment on Today. What drew my attention from my US Weekly, was her mention of the word "pumpkin." I LOVE pumpkin and anything that contains it or the flavor. Pumpkin Spice Lattes, pumpkin pancakes (my husband makes THE BEST!!), pumpkin ice cream (run to Whole Foods and get some!), pumpkin pie, and when Martha mentioned that she was making pumpkin donuts (!!!!!!) I was hooked. After watching the segment I realized that these are not your run of the mill donuts. Instead of them being plopped into a vat of hot oil, these are BAKED in muffin tins. No grease, no special equipment. Are you sold?<br /><br />The other part of this recipe is that we found that they actually tasted better the next day. Thrown in the microwave for 22 seconds they bounced back to a nice donut consistency, and make the house smell delish. Oh, and they look really pretty sitting in a big bowl...maybe a holiday centerpiece??<br /><br /><br /><span style="font-weight:bold;">Martha Stewart's Pumpkin Donut Muffins</span><br />makes 12 muffin donuts<br /><br />FOR THE BATTER<br />10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan<br />3 cups all-purpose flour (spooned and leveled), plus more for pan<br />2 1/2 teaspoons baking powder<br />1/4 teaspoon baking soda<br />1 teaspoon coarse salt<br />1/2 teaspoon ground nutmeg<br />1/4 teaspoon ground allspice<br />1/3 cup buttermilk<br />1 1/4 cups pure pumpkin puree (from a 15-ounce can)<br />3/4 cup light brown sugar<br />2 large eggs<br /><br />FOR THE SUGAR COATING<br />3/4 cup granulated sugar<br />2 1/2 teaspoons ground cinnamon<br />1/4 cup (1/2 stick) unsalted butter, melted<br />Directions<br /><br />Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups.<br /><br />Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.<br /><br />Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. <br /><br />Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. (Store in an airtight container...Martha says for up to one day, but we found they did great for a few, just needing a little warm up in the microwave)Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com2tag:blogger.com,1999:blog-8300584290391485658.post-17685538630111378352010-10-22T16:41:00.004-04:002010-10-30T17:21:51.030-04:00Dark Chocolate Bread Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLCf1mfTX7E1sf4THogbKlTSXxaxIs0yNztZBMHi222724bO-ws34m6H-7x9mZkZHaWEaIKrauHlHEXECYtbg-7qChtRQBl0R-oZFDvJyxn_qoO4zfCkPBVWNcdr6kyDOH85346xyt6WGo/s1600/IMG_7591.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLCf1mfTX7E1sf4THogbKlTSXxaxIs0yNztZBMHi222724bO-ws34m6H-7x9mZkZHaWEaIKrauHlHEXECYtbg-7qChtRQBl0R-oZFDvJyxn_qoO4zfCkPBVWNcdr6kyDOH85346xyt6WGo/s400/IMG_7591.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5533951002386979282" /></a><br />What to do with a loaf of challah bread? If asked that question, the first two things that come to my head are french toast and bread pudding. Maybe I need to expand..but I am happy with these options since I don't tend to make them too too often. That was until this school year started... I now have a loaf of challah bread coming home with my son every three weeks from his school. Whew! Need to get creative here! So far I have only had one loaf to deal with and since I had company over for dinner the day I received my challah I decided to share (aka not get stuck with a loaf of bread to nosh on!). <br /><br />Not everyone loves bread pudding. I happen to think it's pretty great. If you have a basic recipe for bread pudding you can pretty much add anything to it that you like. Nuts, fresh fruit, dried fruit, chocolate can all make a really delicious dessert. On this particular night I knew my guests were dark chocolate lovers so that's the route I went. I didn't need to look far for a recipe. I have watched enough Food Network to know that my girl, Ina Garten (The Barefoot Contessa) has made a few bread puddings in her day. The recipe I based this one off of was for rum raisin, but I ended up transforming mine into a dark chocolate version. This recipe is just a jumping off point. You can add more chocolate than I did, use different bread ( I think Ina's recipe originally calls for croissants), or add some nuts to the mix. Whatever you fancy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9daX2vTD8aOZUJ3LgJcb_fdWdhFcD389751JwcCBN6MG2bMHhibd7G1jdRe-9-eyhq8xVrtRbK84F9NDB6VyQfbQm3jZXvg4GHtgjWKMR2iukAgSCgHqQNi-SwiL0slNzHL3AknaaKC_/s1600/IMG_7599.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9daX2vTD8aOZUJ3LgJcb_fdWdhFcD389751JwcCBN6MG2bMHhibd7G1jdRe-9-eyhq8xVrtRbK84F9NDB6VyQfbQm3jZXvg4GHtgjWKMR2iukAgSCgHqQNi-SwiL0slNzHL3AknaaKC_/s400/IMG_7599.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5533951007148552162" /></a><br /><br /><span style="font-weight:bold;">Dark Chocolate Bread Pudding</span><br />Serves 8-10<br /><br />Adapted out of "The Barefoot Contessa Cookbook", Croissant bread pudding<br /><br />3 extra-large eggs (Ina always uses extra-large eggs. So do I. I don't question greatness.)<br />8 extra-large egg yolks (after this rich dessert, won't it feel good to wake up in the morning and make yourself an egg-white omelet??)<br />5 cups half and half<br />1 1/2 cups sugar<br />1 1/2 tsp vanilla extract<br />1 loaf challah bread, sliced or cubed or torn<br />1 cup (or more) dark chocolate chips (I like Guittard's Extra Dark Chocolate Chips which are 63% cacao)<br /><br />Preheat the oven to 350<br /><br />Whisk together the eggs, half and half, sugar and vanilla. In a baking dish (about 2 1/2- 3 quarts or whatever will hold all the bread and liquid) place a layer of the bread, top with chocolate chips, then top with the rest of the bread. Pour the egg mixture over the bread and allow to soak in for at least 10 minutes (I let it sit for about an hour), pressing down to get the bread to absorb the liquid.<br /><br />Place the pan in a larger one filled with about an inch of hot water. Cover the entire thing with aluminum foil, making sure that the foil doesn't touch the pudding. Cut a couple holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for another 40-45 minutes, until it is puffed and custard is set. Allow to cool a bit before serving. Really good with a little vanilla ice cream or whipped cream!Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com0tag:blogger.com,1999:blog-8300584290391485658.post-23045614715178429792010-10-14T15:13:00.004-04:002010-10-15T11:55:56.924-04:00Easy Lunchtime Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOKR3We9pAe0YkCVHa65Wc-AZgn2EuUTxjrhFyQNAUbEIzznRXpQJOQaTu1Nx2ynTzyHIsP-KtZAHa-VkucmRRxFqsCXnbeXY-fKUcE6HKo2e6EJN3HYBjxFcUMsDd1BOPS6qsWzhT20DE/s1600/IMG_7557.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOKR3We9pAe0YkCVHa65Wc-AZgn2EuUTxjrhFyQNAUbEIzznRXpQJOQaTu1Nx2ynTzyHIsP-KtZAHa-VkucmRRxFqsCXnbeXY-fKUcE6HKo2e6EJN3HYBjxFcUMsDd1BOPS6qsWzhT20DE/s400/IMG_7557.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5528000608690711298" /></a><br />Who doesn't want an easy lunch option when they have been running around all day long? I get sick of sandwiches, and picking through the refrigerator isn't the most exciting option, unless you are able to turn random items into a masterpiece. This is what I do when I make pizza in my house. Dig though the produce and cheese drawers and create a delicious pie. Making pizza can be simple, though making the dough, and rolling it out can take a little more time than one wants when eating midday.<br /><br />My inspiration for this quick pizza came from a bite that I had at our close friend's house last month, grilled figs wrapped with prosciutto and stuffed with fresh mozzarella. In my opinion, the flavors in this combination hit a home run. Sweet, salty, creamy. As I was eating this, I kept thinking how good all these items would taste on a pizza (this is what I do with almost everything I eat..anything can be turned into a pizza.) On my next trip to Whole Foods I stocked up on the ingredients, but instead of grabbing yeast to make the dough, I bought a package of naan. Naan is an South Asian flat bread, popular in countries like India and Pakistan, that mimics that of a thin crust pizza dough when cooked. And the fact that a piece of naan is the perfect size for a personal lunch-size pizza made it my choice on this shopping trip.<br /><br />The longest part of this meal is preheating the oven. I like to cook my pizza at 500, so waiting for the oven to heat can take a while. I cook it so high because it keeps the ingredients from getting mushy and overcooked but makes the crust charred and crisp. Just the way I like it. If you would rather cook your pizza at a lower temperature, no problem, you'll just have to cook it longer so the overall time may end up being the same. Take my advice...wait for the oven! <br /><br />Use this recipe as a starting off point for inspiration. You can make any pizza on one of these little naans... even following the same cooking times regardless of the ingredients you use. Get creative, this is the perfect opportunity to create <span style="font-style:italic;">your </span>perfect bite!<br /><br /><br /><span style="font-weight:bold;">Fig & Prosciutto Pizza</span><br />serves 1<br /><br />1 piece naan (I buy mine at Whole Foods)<br /><br />extra virgin olive oil<br /><br />salt & pepper<br /><br />Parmesan<br /><br />1-2 small fresh mozzarella balls, sliced thinly (this makes all the difference for pizza. Don't buy the rubbery stuff!)<br />1 slice good quality prosciutto, torn into bit size pieces (I like to use San Danielle if I am cooking with it...go for the really good stuff if you are eating it cold)<br /><br />3 fresh figs, sliced in half ( I like the green Kadota's since are softer and sweeter than Mission, but use whatever you can find. Figs are still in the grocery stores right now, at least they were earlier this week, but if you can't find them you can use fig preserves instead. Dab it on in about six spots- I like the Dalmatia brand sold at Whole Foods).<br /><br />Preheat oven to 500. If you have a pizza stone make sure it in in the oven before turning it on. I prefer to use a pizza stone since it helps create a really crisp crust. If you don't have a pizza stone, drizzle a cookie sheet with olive oil and place in the oven before turning it on and heat it with the oven. Once the oven is preheated, place the pizza directly on the sheet. This will help you achieve the crunch without the stone!<br /><br />To assemble your pizza:<br /><br />Drizzle naan with a little oil. Rub it all over the bread with your hands (the best tools!) Sprinkle with a little kosher salt and freshly grated pepper. Finely grate some Parmesan, creating a fine base layer. Scatter mozzarella slices, figs and prosciutto on top and pop in the oven. This will take about 5-7 minutes to cook. After 5 minutes keep an eye on it so that it doesn't get too charred (unless you like it that way!)Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com0tag:blogger.com,1999:blog-8300584290391485658.post-75089165552452825672010-10-04T20:42:00.004-04:002010-10-04T21:57:34.882-04:00Shrimp Saganaki<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaW-YevB-Gv80Lx4fmyiYpY82EORn0UW7epxTMsn0wjitO-8Ux2RfHFz9Y72IzXGI20rw2rxjGlR__KDb3TGk-SY95OVWBG_kz1xv6JwdGKG42CUwCQv4d9XG1FGAK6dRKgbs9X7lV_aeC/s1600/IMG_7666.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaW-YevB-Gv80Lx4fmyiYpY82EORn0UW7epxTMsn0wjitO-8Ux2RfHFz9Y72IzXGI20rw2rxjGlR__KDb3TGk-SY95OVWBG_kz1xv6JwdGKG42CUwCQv4d9XG1FGAK6dRKgbs9X7lV_aeC/s400/IMG_7666.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5524374885879756354" /></a><br />I know there are a lot of you out there that are looking for a quick, delicious weeknight meal. A lot of what I cook doesn't fall into the "quick" category, but I wouldn't cook something more than once that wasn't delicious. I've made this dish a bunch of times and everyone who I've served it to has been a fan.<br /><br />This dish is simple because it only has a few ingredients. The flavors are fresh and bright and you can really taste each and everyone of them. The prep work is simple, just a few things to chop. If you use peeled and deveined shrimp that really cuts down the time you spend preparing to cook this meal. I made this tonight and prepped it while my son ate dinner, then cooked it while my husband put him to bed. 10 minutes of prep, 15 minutes of cooking. In my book, that's fast.<br /><br />Oh, by the way. Fall in on and so is the cooking in my house. Stay tuned for lots of yummy recipes. Hopefully I'll be back here weekly to share them with all you food loving blog followers!<br /><br /><br /><span style="font-weight:bold;">Shrimp Saganaki</span><br />Food & Wine March '09<br /><br />Serves 4<br /><br /><br />2 TBS each olive oil and canola oil<br />1 large yellow onion, sliced<br />6 plum tomatoes, chopped<br />salt to taste<br />Hot pepper flakes to taste<br />1 1/2 lb peeled, deveined and sliced in half lengthwise<br />1/2 cup pitted kalamata olives, sliced in half lengthwise<br />1/4 cup chopped fresh dill<br />3 oz crumbled feta<br /><br />Hot crusty bread for serving<br /><br />Heat oil in a large saute pan over med/high heat. Add onions and cook for 5 minutes. Add tomatoes, salt and pepper flakes. Cook for another 5 minutes, crushing the tomatoes with the back of a spoon. Add in shrimp and olives. Cook another 3 minutes. Add in dill and feta and cook 1 more minute. Serve hot with the bread to soak up all the delicious juices!Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com0tag:blogger.com,1999:blog-8300584290391485658.post-54986477147402473942010-09-22T15:09:00.003-04:002010-09-22T20:26:26.322-04:00Pumpkin Raviolis with Sage Brown Butter SauceThe season of food is upon us!! Once the leaves start to change and the nights are cool, I know it is time to cook again! Fall and winter cooking are so very different than summer and even spring cooking. Now that it is dark and chilly when it's time to sit down for dinner, I want something comforting on my plate. No more of the salads of summer... bring on casseroles, stews, soups and pasta. <br /><br />October through March are my favorite months in which to cook, and I have a entire arsinal of tried and true recipes to pull from, as well as many new ones to experiement with. September, October and November are the months where I can't get enough winter squash into my diet. I love cooking with all varieties, but especially love pumpkin. Not many people think to cook anything besides pies with this squash, but I love many ways. One of my favorite pumpkin recipes is this homemade ravioli recipe that my sister and I created last fall. We experimented by adding a bit of this and that until we were happy with our filling. The night we were serving them, we were feeding 9 people so we also came up with a short cut for our ravioli pasta.....wonton wrappers!!!!! No kidding, and they make the best raviolis! They are so light that the pumpkin filling really shins in this dish.<br /><br />So, since we aren't making our own pasta for this recipe, why not make our pumpkin puree?? It is so easy to roast your own sugar pumpkins to create your own puree rather than buying it in a can. All I do is split the pumpkin in half lengthwise, scoop out the seeds and rub it all over with a bit of olive oil. I then put it open side down on a cookie sheet and roast it at about 400 degrees for about 25-30 minutes (I find that if you leave your pumpkin face down the entire cooking time, you will loose a lot of the moisture making your puree less watery.) Once the pumpkins are cool enough to handle, scoop out the flesh and either mash it with a fork or potato masher, or if you like yours baby food smooth, you can throw it in the food processor. I prefer to do mine by hand to leave some texture and also less dishes to wash! Voila! Homemade puree that tastes a million times more like pumpkin than the stuff in the cans, which is what you want in this recipe since you will really taste the filling.<br /><br />This recipe makes a lot of raviolis, but the great thing is that you can make them all, then freeze them in ziplock baggies. Now you have an easy weeknight meal that can be ready in less than 10 minutes.<br /><br /><br /><span style="font-weight:bold;">Homemade Pumpkin Raviolis with Sage/Brown Butter Sauce<br /></span><br /><br />Serve 6-8 raviolis per person<br /><br /><br />2 cups pumpkin puree (from probably 1 large or two small sugar pumpkins)- or you can use 2 cans of pumpkin puree (NOT pumpkin PIE puree)<br />1 1/4 cups whole milk ricotta (I use whole milk in all my cooking, and I think it works best here since it lack the water content of part-skim ricotta)<br />2 tsp salt (if you think this is too much for you, wait to add the salt last after tasting)<br />1 tsp freshly ground pepper<br />1/4 tsp nutmeg (if you have fresh nutmeg and a grater, even better!)<br />2 tsp brown sugar<br />1/2 cup grated parmesan<br />1/2-1 tsp dried sage<br />2 eggs- lightly beaten<br /><br />1-2 packages of wonton wrappers<br /><br />Sage brown butter sauce (recipe to follow)<br />Salted, roasted pumpkin seeds or pepitas<br />Freshly grated parmesan<br /><br />Combine all ingredients (pumpkin through eggs) in a large bowl. <br /><br />Brush wonton's with water and place about a teaspoon of filling in the center of each one. Fold into a triangle and pinch edges closed with your fingers. I then usually follow that with using the tongs of a fork to seal the raviolis even more ( to ensure they don't come apart in the cooking process, though there will always be at least one that doesn't come out intact!)<br /><br />Place raviolis on a cookie sheet lined with parchment paper and chill in freezer for 30+ minutes (at this point, you can put in baggies and freeze). While raviolis are chilling, bring a large pot of water to a boil. Cook for 3-4 minutes. Remove and top with sage brown butter sauce, a grating of parmesan and a sprinkle of pumpkin seeds. Serve immediately (these tend to cool down really quickly.)<br /><br /><span style="font-weight:bold;">Sage Brown Butter Sauce</span><br /><br />1 1/4 sticks unsalted butter<br />20-30 fresh sage leaves<br /><br />In a heavy bottomed saute pan, cook butter over medium- high heat. Once melted, add sage and continue to cook until butter is brown and sage leaves are crisp.Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com0tag:blogger.com,1999:blog-8300584290391485658.post-91541748683146627252010-08-29T16:23:00.005-04:002010-08-30T08:42:01.968-04:00Crumb Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwcGdxXkRppMDBvHnj6Xd9h8eK-Zw_Ffm-m-FcteIzDskp87EA9yX1MZpnHXlHcKu66g1N-j0eXm34YmxGrhI_UfCcggpx7fphGUcg439xIgBghavA7Kds46qN1QzhyphenhyphenjfVn9zfelhHj7r/s1600/IMG_7216.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwcGdxXkRppMDBvHnj6Xd9h8eK-Zw_Ffm-m-FcteIzDskp87EA9yX1MZpnHXlHcKu66g1N-j0eXm34YmxGrhI_UfCcggpx7fphGUcg439xIgBghavA7Kds46qN1QzhyphenhyphenjfVn9zfelhHj7r/s400/IMG_7216.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5511181550491397554" /></a><br /> I have been a slacker in the kitchen this summer. Over the past month I can count the number of meals I have made for my family on two fingers. That's two <span style="font-style:italic;">fingers</span> people. Not hands. Blame it on the heat, the travel or just the lazy days of summer. I'll take lazy. We have been existing on a handful of menu staples from local restaurants, cereal and boxed mac & cheese. All I can say is I am sure my boys are looking forward to fall, cooler weather and less excuses.<br /><br />I have not, however, completely neglected my oven for the month of August. The oven has been turned to 350 degrees and my counters have seen their fair share of flour. My baking has consisted of breads, cakes, muffins, bars, and cookies. This has been a necessity, seeing that I have been on many a fruit picking spree this summer. If we grow it here in Glastonbury ( and the farms in this town grow just about everything you can think of) then I have picked it. One of the biggest crops here in town are berries and we have picked pounds and pounds of them. Right now we have enough frozen blueberries to get us through until the 2011 crop arrives.<br /><br />What I love about this recipe is that you can use any kind of fruit. Berries are the easiest, but you could also use apples, peaches or plum (I would cook them down with the sugar and cornstarch before layering onto the bars). With the start of school coming (and already started in the South) who doesn't need a good snack recipe?<br /><br /><span style="font-weight:bold;">Blackberry Crumb Bars</span><br /><br />1 cup sugar<br />1 teaspoon baking powder <br />3 cups all-purpose flour<br />1 cup cold unsalted butter (2 sticks)<br />1 egg<br />1/4 teaspoon salt<br />Zest and juice of one lemon<br />4 cups fresh blackberrries (or blueberries, raspberries, etc)<br />1/2 cup sugar<br />4 teaspoons cornstarch<br /><br />Preheat the oven to 375 degrees P. Butter a 9×13 inch pan.<br /><br />In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or your hands (I find they work the best!) to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.<br /><br />In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the berries. Sprinkle the berry mixture evenly over the crust. Crumble remaining dough over the berry layer.<br /><br />4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 5 to 10 minutes in my oven.) Cool completely before cutting into squares.Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com2tag:blogger.com,1999:blog-8300584290391485658.post-52320611504614735952010-08-06T08:14:00.007-04:002010-08-06T09:37:38.812-04:00BLTs (with or without Salmon)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJMaMbigGKJxO_LXdN8vI0opnTLzPWTvIrB5tQ0hoeOGA5dA2GIkSwtLq5eP0znEZVb8W6ab8m06_wTi49R7iRkmkenUMA7M03OzLqV90ws1_yB38h1h2qFXwc83VMbrlcnFy4TKgFuqrb/s1600/IMG_7117.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJMaMbigGKJxO_LXdN8vI0opnTLzPWTvIrB5tQ0hoeOGA5dA2GIkSwtLq5eP0znEZVb8W6ab8m06_wTi49R7iRkmkenUMA7M03OzLqV90ws1_yB38h1h2qFXwc83VMbrlcnFy4TKgFuqrb/s400/IMG_7117.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5502290254995801522" /></a><br />Okay, so I'll admit I needed to change things up around here. I have fallen into a zucchini rut. I have so much of it growing that I have felt the need to eat it everyday. Since I have found some great recipes that made good use of them, I have been eating the same things pretty much each week, hence not having anything new and exciting to write about. <br /><br />Luckily that changed this week (both for you and me!) I had a lovely package of Vermont Smoke and Cure bacon sitting in the fridge and my first heirloom tomato ready in the garden. Add in some center cut salmon filets (love that Whole Foods has precut 5oz portioned pieces), garden lettuce, avocado, and a slather of mayo and you have a fantastic SBLT.<br /><br />Bacon makes everything better in my opinion (I know you vegetarians don't agree... though I know some who would concur.) I love a good BLT... thick artisanal white bread, juicy backyard tomato, silky bibb lettuce, and crisp thick oven baked bacon. Are you drooling yet, because I am. The additional of salmon turns this summer lunch staple into a hearty dinner and gives you a good dose of Omega 3s (to counteract the artery clogging bacon). Adding avocado might be overkill, but these days I am putting it on every sandwich I make, and I love salmon and avocado together.<br /><br />Because this is such a simple sandwich I must stress the importance of using really good ingredients. They will make all the difference in the flavor and texture. Get good bread, best if you get an uncut loaf and can hand slice your pieces nice and thick. Go to the farmer's market and get a really great tomato. Make sure you are using quality, thick bacon. All of these things will elevate this simple sandwich to star status and make it something you daydream about (okay maybe you won't, but I do!)<br /><br /><br /><br /><span style="font-weight:bold;">SBLT (or BLT if you omit the S)</span><br />makes 1 sandwich<br /><br /><br />2 slices good artisanal bread ( I used Pain Au Levain from Whole Foods)<br />2 or 3 slices tomato<br />2 slices thick cut bacon ( I love VERMONT smoke and cure)<br />4 lettuce leaves (bibb or whatever you have in your garden or in your fridge)<br />Mayo (as much or as little as you like!)<br />5oz center cut salmon filet (optional)<br />Avocado (optional)<br />Salt and Pepper<br />Olive Oil<br /><br /><br />For Bacon: <br /><br />Preheat oven to 425 - I like to cook my bacon in the oven on a cooling rack set over a baking sheet for 12-15. This makes the bacon really crisp and maybe a little healthier. I save the bacon fat in a jar for cooking!<br /><br />Drizzle bread on both sides with a little olive oil and grill (or you can throw them in the toaster if that's easier and you aren't making the salmon) until lightly browned or to your liking.<br /><br />Assemble sandwich: Spread mayo on both pieces of bread. If you are using avocado, I like to mash is up and use it as a spread in lieu of or in addition to the mayo. Layer lettuce, then tomato slices, and finally the lovely bacon.<br /><br />If you are using the salmon:<br /><br />Heat grill to med/high (about 425 on a regular oven). Rub salmon with olive oil and season with salt and pepper. Place on a piece on aluminum foil (for grill) or a baking sheet for oven. Cook on grill, with lid closed, or in oven for 10 minutes. Salmon should be moist.<br /><br />Add salmon between the tomato and bacon (my preference). Be warned that this is a very messy sandwich. Salmon will be falling out the sides, tomato juices will be dripping down your hand. Don't hold back.... you'll be licking your fingers when this sandwich is gone!Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com0tag:blogger.com,1999:blog-8300584290391485658.post-66821063390632396712010-07-25T15:21:00.005-04:002010-07-25T20:33:46.975-04:00"Straight from the Garden" Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7UlkDX0lCknWM9Aahk1IZhlJ9fGZKCk2tFfPp3utf5O6c9Y9KdztdN9vGaruqswkMIFYCfYw5dosCuw0NRNXZksEal763qlkC_wg8f1m55c-n8vfsyNxoC9i7VVuag5BNT8HVH0PCf8r/s1600/IMG_7006.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7UlkDX0lCknWM9Aahk1IZhlJ9fGZKCk2tFfPp3utf5O6c9Y9KdztdN9vGaruqswkMIFYCfYw5dosCuw0NRNXZksEal763qlkC_wg8f1m55c-n8vfsyNxoC9i7VVuag5BNT8HVH0PCf8r/s400/IMG_7006.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5498003845672657330" /></a><br />I get quiet excited when I see the first red, orange or yellow cherry tomatoes in my garden. I have lots of different vegetables planted, but tomatoes are the star of my backyard. Tomatoes and zucchini overlap for just a few weeks, and this pasta dish is one of my very favorites so the second there are enough tomatoes on those vines, I pick them just for this dish. This recipe gets completely elevated with the use of fresh tomatoes, from your garden, the farmer's market or from a generous friend. It makes all the difference in this dish so hunt them out if you need to!<br /><br />Another highlight of this summer meal is that there is no cooking involved. The only thing you need to know how to do is boil water. Seriously. Even if you think you can't cook, you CAN make this dish! And it is <span style="font-style:italic;">really</span> good. Dinner party good. Make it.<br /><br /><br /><span style="font-weight:bold;">Tomato and Zucchini Linguine </span><br />adapted from Food & Wine Magazine July 2009<br /><br />Serves 4-5<br /><br />1 zucchini or 3 baby zucchini sliced thinly<br />3/4-1 lb cherry tomatoes (I try to use orange, yellow and red to make the dish more colorful)- chopped (the amount is whatever I can pick)<br />2 cloves garlic- minced<br />handful of basil- chopped<br />handful of parsley- chopped<br />1 small hot pepper- minced (I use whatever I grow... usually jalapeno)<br />2 tsp kosher salt (it sounds like a lot, but if you don't trust me on this, you can do 1 first, then add more as you see... but once you add the pasta it all comes together.)<br />1/3 cup extra virgin olive oil<br />12-16 ounces linguine (or other long strand pasta..whatever you have in the pantry, as you can see from my picture, I used fettuccine the last time I made this)<br /><br /><br />Combine all ingredients (except pasta) in a large bowl.<br /><br />While the flavors of the sauce come together, bring large pot of salted water to a boil and cook pasta according to box directions.<br /><br />Drain pasta, combine with sauce, toss and plate! If you like, you can shave Parmigiano-Reggiano on top, though I like to leave mine cheese-less. I think the flavors come through best on their own.Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com2tag:blogger.com,1999:blog-8300584290391485658.post-70910556162473818272010-07-18T10:14:00.007-04:002010-07-19T09:45:21.432-04:00Stuffed Zucchini<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji4e6MUYMWBxSHtMIpYwf8qeqiYjGWLROJGKK-U_oVcT9hT0geD6-FgGfv0EV-XrkUH0n3OGYBSdeXa8BC2iZPd1v8ciU-9ujJ7YxZXPaluqo9jfSbhikYC32vCYduKnfwj_E_vKUFKSZD/s1600/IMG_7010.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji4e6MUYMWBxSHtMIpYwf8qeqiYjGWLROJGKK-U_oVcT9hT0geD6-FgGfv0EV-XrkUH0n3OGYBSdeXa8BC2iZPd1v8ciU-9ujJ7YxZXPaluqo9jfSbhikYC32vCYduKnfwj_E_vKUFKSZD/s400/IMG_7010.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5495612663213491266" /></a><br />I don't know about you, but I am drowning in zucchini. My garden is producing in overtime this summer and every day I am picking 2-4 zucchini and summer squash. This past week I had gotten to the point that even with giving away a fair amount, one of my produce drawers was full. With no where left to turn, I sat down with recipe book, cookbooks and my laptop and decided this would be the week when we finally used up all these courgettes.<br /><br />Of course I was excited about a challenge involving one vegetable over the course of six meals, though I can't say the same for my husband or child. Michael was never a huge fan and Jack isn't exactly a lover of vegetables at this stage in his life. This didn't stop me. By the end of the week (though at this time I still have the sixth and final recipe to go) I think I made a zucchini lover out of my husband <em>and </em> my son. The one night that we ate out this week, Jack actually asked the waitress if they had zucchini pizza and proceeded to order and eat it. Score one for me!!<br /><br />This particular recipe was my husband's favorite of the week. He has actually already requested that I make it again. Jack's favorite was a pasta dish with raw tomatoes and zucchini and mine was a grilled cheese. In honor of the abundance of this vegetable over the season, I'll post another recipe soon. This stuffed zucchini dish is the best way to use up those extraordinarily large ones hiding in the garden or that are sitting at the farm stand waiting for someone to buy them, but any size zucchini will work.<br /><br />I love this dish because I feel that you can't go wrong with Mediterranean flavors. The combination of shrimp, dill and feta is classic Greek. You could even throw in some chopped calamata olives to the mixture to add another layer of flavor. Just adjust the seasoning accordingly.<br /><br /><br /><strong>Feta and Shrimp Stuffed Zucchini</strong><br />adapted from Food & Wine Magazine, July 2009<br />serves 3-4<br /><br /><br />2 tablespoons extra-virgin olive oil, plus more for brushing <br />1 large white onion, finely chopped <br />1 red bell pepper, finely chopped <br />1/2 fennel bulb, finely chopped <br />1 large garlic clove, minced <br />4 plum tomatoes, chopped <br />1/2 teaspoon crushed red pepper <br />Salt and freshly ground black pepper <br />3/4 pound shelled and deveined large shrimp, finely chopped <br />2 tablespoons chopped parsley <br />2 tablespoons chopped dill <br />3-4 zucchini, halved lengthwise (I made this with only 1 large zucchini and had extra filling for another meal, I would say 1 zucchini per person for a dinner)<br />1 1/2 cups crumbled feta <br /><br /><br />Preheat the oven to 425°. <br /><br />In a skillet, heat the 2 tablespoons of oil. Add the onion, bell pepper, fennel and garlic and cook over medium high heat, stirring, until tender, about 6 minutes. Add the tomatoes and crushed red pepper and cook, mashing, until thickened, 5 minutes. Season with salt and black pepper. Remove from the heat; let cool slightly. Stir in the shrimp, parsley and dill. <br /><br />Using a spoon, scoop out the flesh of the zucchini, leaving a 1/4-inch shell all around. Rub with oil. Season the zucchini shells with salt and pepper and stuff with the filling. Transfer to a lightly oiled roasting pan and roast for 30 minutes, until the filling is cooked through and the zucchini is just tender. <br /><br />Preheat the broiler and position a rack 6 inches from the heat. Top the zucchini with the feta and broil for 5 minutes, until the feta is melted and golden. Serve hot or at room temperature.Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com0tag:blogger.com,1999:blog-8300584290391485658.post-39717858093153571852010-07-11T15:53:00.002-04:002010-07-11T17:00:38.279-04:00Chard & Gruyere Quiche<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvleR8JYNvb1BNrqX6zxysmBqOXqPzJeqxrktrNf3Ww0wyIt7WwebzbMKHIaw36KmU9FeuO_NrnwF81iuAWNeTXjIgmWsNocztWIaEGZKM6grdQkQIhENzSehw-1K9B6S2V3Sb5Mv61mey/s1600/IMG_7001.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvleR8JYNvb1BNrqX6zxysmBqOXqPzJeqxrktrNf3Ww0wyIt7WwebzbMKHIaw36KmU9FeuO_NrnwF81iuAWNeTXjIgmWsNocztWIaEGZKM6grdQkQIhENzSehw-1K9B6S2V3Sb5Mv61mey/s400/IMG_7001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5492756335596287362" /></a><br />You know you have a winner when all plates and platters of a certain dish are left with only a few crumbs and your guests are asking where the seconds are. I am not usually a quiche person, but this week I have made this dish twice. That's how good I think this is. I found that you can make this tart a day ahead and warm it in the oven before serving it, taking pressure off cooking right before you have company over. Big bonus!!<br /><br />So this week was my son's 3rd birthday and I decided it would be fun to host THREE birthday parties for him. Well, not only host, but COOK for THREE birthday parties. I'm a sucker for punishment. One way I stayed sane was to make the same dish (this quiche) for a couple of the parties. To not make things terribly boring for myself and my repeat guests, I changed up the flavors of the quiche. One day it was spinach, another it was chard. One day it was cheddar cheese, two days later it was gruyere. Scallions and then Spanish onion. You really could have a bunch of different combinations for this to keep it fresh.<br /><br />As the title of this entry implies, the chard, gruyere and Spanish onion version was my (and my repeat guest's) favorite. Feel free to mix and match to appease your taste buds! Make this and serve with a big garden salad and you have a perfect light dinner.<br /><br /><br /><span style="font-weight:bold;">Chard Quiche</span><br />Adapted from Bon Appetit (Spinach Quiche), October 1991<br /><br />My go to tart shell recipe follows this one. If you don't feel confident or have the time to make your own crust you can use pre-made (though this recipe is pretty fool proof!!)<br /><br />3 ounces cream cheese, room temperature<br />1/3 cup half and half (or milk)<br />3 eggs (I always use extra large eggs for baking because Ina says so)<br />10 ounces chard, stems removed, chopped, steamed until fully wilted, cooled then squeezed dry (or you can use 10 ounce bag frozen spinach defrosted and squeezed dry)<br />1/2 cup grated gruyere (you could use cheddar instead)<br />1/4 cup grated Parmesan<br />1/2 cup finely diced Spanish onion (you could also substitute any type of onion here- scallion, red, white, shallots)<br />1/4 teaspoon salt<br />1/4 teaspoon pepper<br /><br />Preheat oven to 425°. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 20-25 minutes. Cool 10 minutes before serving.<br /><br /><br /><span style="font-weight:bold;">Simple Savory Tart Shell</span><br />adapted from an Ina Garten recipe (I have been using this for a while and don't use the recipe anymore so don't remember what book I got it out of!)<br /><br />1 1/2 cups all purpose flour<br />1/4 tsp kosher salt<br />12 TBS unsalted butter- diced, very cold (keep in refrigerator up until you are ready to throw in the food processor)<br />3-4 TBS ice water<br /><br /><br />Place flour and salt in bowl of a food processor. Pulse a few times to incorporate them together. Add in butter and pulse 8-12 times until butter is the size of peas. With the machine on, add in the water (I do 3 TBS first, then add an extra if I need it). Once the dough comes together in a ball you can remove from food processor and dump it out onto a floured surface. Form into a dish, wrap in plastic wrap and refrigerate for a minimum of 30 minutes.<br /><br />Preheat oven to 350<br /><br />When ready, roll out dough to about 1/8" thick and place in a 9 inch tart or pie plate. Fit to plate being careful not to pull or stretch the dough, otherwise it will shrink when it cooks. Cut off excess and place a piece of tin foil (with a thin layer of cooking spray on the side that will touch the dough) in the tart pan and then fill with bean or pie weights to ensure the crust doesn't puff up (this is called blind baking). Cook for 20 minutes. Remove the tin foil and beans, prick he bottom of the shell with a fork and cook for another 10 minutes. At this point you can cool completely before filling or finish immediately with the rest of the quiche recipe (don't forget to increase the oven temperature!)Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com0tag:blogger.com,1999:blog-8300584290391485658.post-67932208786773734232010-07-04T21:19:00.004-04:002010-07-04T22:31:13.565-04:00Cherry Clafoutis<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdLYQHPHbJQp2ZX7Cef48JpbSRKiNCpvriOlxHu7caI6QfXiSMCJDMMagspEuliX8VVYlLY4hVOZKm3MJIifAucJ4MDNeQZ4Qc6bZZrkrHFm4plKPiD9h-vtUy5k9AicT8FFz6kJqGP1r/s1600/IMG_6876.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdLYQHPHbJQp2ZX7Cef48JpbSRKiNCpvriOlxHu7caI6QfXiSMCJDMMagspEuliX8VVYlLY4hVOZKm3MJIifAucJ4MDNeQZ4Qc6bZZrkrHFm4plKPiD9h-vtUy5k9AicT8FFz6kJqGP1r/s400/IMG_6876.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5490242446678385154" /></a><br />I know I owe you all a savory dish at this point, but I couldn't move on until I shared this recipe. Cherry season doesn't last forever so you'll need to jump on these delicious fruit before they are gone. Basically a clafoutis is fruit topped with a pancake like batter and baked until puffed and golden. VERY simple. Traditionally this French dessert is made with cherries, and after my first experience making it, I would say that there is a reason for that. <br /><br />Last Sunday I went to the Chester Sunday Market. It is by far my favorite farmer's market here in Connecticut. There are so many amazing vendors and I always feel very inspired while walking around. Last week was no exception. In addition to buying my first whole fish (a post for another day!), I purchased a half pound of tart cherries grown here in Glastonbury. I had never had fresh sour cherries, and they definitely put a pucker on my face. I was very excited about how they could be transformed.<br /><br />So that was last Sunday. The entire week flew by and before I knew it, it was Friday and those darn cherries were still sitting in my refrigerator starting to go bad. It was 9 PM when I decided on my plan of action. A little late for starting a recipe but I was afraid that if I waited a few more days they would go to waste. I thought I would make them for a BBQ I was attending the next day (though clafoutis and BBQ don't really sound like they go together....). Well it turns out that I didn't have enough cherries to share, so I halved my recipe and made just enough for me! I also didn't finish getting everything together until 10 PM and decided that I wouldn't be up until 11 waiting for dessert to cook, so took the risk in placing the uncooked clafoutis in the fridge and then baked it off the next morning. Well obviously we know how the story ended (otherwise I would be writing about pasta salad or zucchini). Clafoutis will be my new go to dessert. Maybe not for a BBQ, but definitely for a nice intimate gathering. This is best served a bit warm with some fresh cream, gelato or just some powdered sugar sprinkled on top. Or, if you are like me, you can just eat it out of the fridge between holiday weekend outings!<br /><br /><br /><span style="font-weight:bold;">Cherry Clafoutis</span><br /><br />Serves 6-8<br /><br />(As I mentioned in my post, I halved this recipe for myself and used 4 individual pie plates. I simply divided the cherries and batter among the plates and baked for 30 minutes instead of 40.)<br /><br />1 pound tart cherries, pitted<br />6 plus 6 tablespoons granulated sugar (if you can only find sweet cherries, half the amount of sugar, or if you like it less sweet, adjust the sugar as you like)<br />1 tablespoon brandy<br />1/2 cup all-purpose flour<br />1/4 teaspoon salt<br />3/4 cup whole milk<br />2 large eggs<br />2 tablespoons melted butter, plus more for pan<br />1 teaspoon pure vanilla extract<br />confectioners' sugar, for dusting<br /><br />Preheat oven to 375 degrees. Butter a 10-inch pie dish.<br /><br />Combine the pitted cherries with brandy and 6 tablespoons sugar. Let macerate for 10 minutes.<br /><br />Using a slotted spoon, remove cherries to the baking dish, reserving the liquid.<br /><br />In a bowl, combine flour, remaining 6 tablespoons sugar, salt, milk, eggs, butter, vanilla, and liquid from cherries. Beat until incorporated, scraping down the sides if needed. Pour batter over cherries. Bake for 40 minutes until batter is set and golden brown. Let cool a bit before serving. Serve with fresh whipped cream or ice cream or a dusting of powdered sugar.Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com0tag:blogger.com,1999:blog-8300584290391485658.post-66099082056282117042010-06-21T15:27:00.007-04:002010-06-28T21:13:46.012-04:00Strawberry Retraction<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuT1g5axwPGSc0IRtPJsdpR1Ew6JY_NWv_BEd7Ja4aMjLU1FPUMQCUfiBooLdFVLWuuZeC8r_S_RyV6MinjLnea5rWIY_oZBLM2aT-hrdMAfjErQgNVhRAqd4KObTSteki36rlyi3PrAHH/s1600/IMG_6714.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuT1g5axwPGSc0IRtPJsdpR1Ew6JY_NWv_BEd7Ja4aMjLU1FPUMQCUfiBooLdFVLWuuZeC8r_S_RyV6MinjLnea5rWIY_oZBLM2aT-hrdMAfjErQgNVhRAqd4KObTSteki36rlyi3PrAHH/s320/IMG_6714.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5485944780497671298" /></a><br />Okay, so I make mistakes sometimes. I get excited about something and my blinders come on. I have in the past month made two statements I no longer find true. <br /><br />1. <span style="font-style:italic;">I love a strawberry rhubarb pie, but have really fallen in love with the flavor of rhubarb on it's own.</span><br /><br />Yes, I still love rhubarb, but have decided it is truly the best when paired with strawberry (Sorry Martha!!) I came to this conclusion when vacationing in Maine this past week and found that the rhubarb and strawberry seasons here overlap (!!!!). We were at the farmer's market and I decided I need to make something with both. Hence I ended up adapting my "Rhubarb Crisp" recipe to include strawberries. It was DIVINE!!! Which leads me to retraction #TWO:<br /><br />2. <span style="font-style:italic;">I am a strawberry purist. If I am going to eat a strawberry during it's season, I am not cooking it</span>.<br /><br />I cooked it. With the rhubarb. In the crisp. I can not get enough. PERIOD. If you can still find rhubarb make this dessert before both they and the strawberries are gone again until next year.<br /><br /><span style="font-weight:bold;">Strawberry/Rhubarb Crisp</span><br /><br />serves 6-8<br /><br />1 1/2 lbs rhubarb- cut into 1/2 inch pieces <br />1 pint <span style="font-style:italic;">GOOD</span> strawberries, hulled and cut in half<br />1 cup granulated sugar<br />1/4 cup all-purpose flour<br /><br />for the topping:<br />1 cup all-purpose flour<br />3/4 cup rolled oats<br />1/2 cup light-brown sugar<br />1/2 teaspoon ground cinnamon<br />6 TBS unsalted butter, melted<br /><br />Preheat oven to 375 <br /><br />For the filling, combine rhubarb, strawberries, sugar, and flour in an 3-quart baking dish. Let macerate (the reaction between the sugar and the rhubarb will make the rhubarb start letting out its juice) for 15 to 20 minutes.<br /><br />For the topping, combine flour, oats, sugar, cinnamon, and butter in a large bowl. Work dry ingredients with fingers until all butter is absorbed.<br /><br />Spread topping over rhubarb. Bake crisp until top is golden brown and filling is bubbling, about 40-50 minutes.Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com1tag:blogger.com,1999:blog-8300584290391485658.post-88064257266906256632010-06-20T07:57:00.008-04:002010-06-26T10:06:33.474-04:00What to Eat Where You Are<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApc_tpqr7XzGEwzUYAuCkAaqNG3-ULmzZ5FjwXS_cllPMcRFHndACzUvmAFiEXmFi3pgo1agdbAnLAuSjn0Ai-miABUPJwJIvj5K6S7jQPTVQDWnqcJ_td3uIaIzjdYF3o6tgRuegeQOR/s1600/IMG_6713.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 332px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApc_tpqr7XzGEwzUYAuCkAaqNG3-ULmzZ5FjwXS_cllPMcRFHndACzUvmAFiEXmFi3pgo1agdbAnLAuSjn0Ai-miABUPJwJIvj5K6S7jQPTVQDWnqcJ_td3uIaIzjdYF3o6tgRuegeQOR/s400/IMG_6713.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5485943173690173442" /></a><br />I'll admit I am not like most people when I travel on vacation. Usually people like to get away from the domestic chores that they are obligated to at home. Vacation is the time to let someone else do the cleaning and cooking. Not for me. When I travel (within driving distance mind you..) more than half my car is loaded up with food and cooking equipment. I never know what type of wonderful food I am going to find at my destination, especially with the bounty of summer upon us in the Northeast. This held especially true for my most recent vacation to the Southern coast of Maine. Known for their bountiful seafood selection, I couldn't wait to get there and get cooking.<br /><br />I actually already had a plan before we even left Connecticut. I knew that I wanted to make something with lots of different types of seafood. I also knew that this dish needed to be easy (I was on vacation...) and impressive and quickly decided on Paella. Paella is a very adaptable dish. You can pretty much make it with anything you have laying around or access too. I obviously knew that I would have fresh lobster, clams, mussels, shrimp and scallops readily available. All I needed was a quick trip to Whole Foods before leaving for vacation. There I picked up basmati rice, Spanish onions and chorizo, then grabbed a few pantry staples (garlic, saffron and olive oil) and freezer basics (chicken stock) from home. I was ready to travel! (I did forget my paella pan, but luckily remembered before my in-laws had left LI and brought one for me.. WHEW!! Close call!! )<br /><br />We made the Paella on a Saturday, and spent most of that day scouring the Maine roadside for my fresh ingredients. My husband Mike and I were quite a sight on our bikes, peddling around picking up our seafood. We found the lobsters at the farmer's market and had them cooked right there for only $1. Into my bike basket. Next stop was finding a good fish market to pick up the rest. After finally getting a tip, we almost ended up getting killed while biking down a main 4 lane road. After arriving and picking our littleneck clams, mussels and scallops (all locally caught), we had them packed on ice and in they also went into my basket. The bike ride back to the house left the top half of my body drenched in sweat and the bottom half drenched in the ice melting out of my basket. I was quite a sight, but the trip was well worth it. Dinner turned out amazingly and we now have a great tradition to repeat again next summer. <br /><br /><br /><span style="font-weight:bold;">Beach Vacation Paella</span><br /><br />Serves 6<br /><br />3 TBS extra-virgin olive oil, divided<br />1 package Spanish chorizo (cured), sliced<br />2 large Spanish onions, halved and thinly sliced<br />6 garlic cloves, chopped<br />1 tsp salt<br />1 tsp freshly ground pepper<br />2 cups basmati rice <br />4 cups chicken stock<br />1/2 tsp saffron, crumbled <br />1/2 white wine (use whatever you plan on drinking with dinner! I like Albarino, a Spanish white more on the fruity side that goes great with seafood)<br />1 dozen littleneck clams, scrubbed<br />1 dozen mussels, scrubbed and debearded<br />6-8 sea scallops (you could also use bay scallops if that is what you had), sliced in half if really large<br />2 1 pound chick lobsters, steamed, and meat removed (or equivilant), cut into bite size chunks<br />2-3 TBS Italian parsley, finely chopped<br /><br />Preheat over to 375<br /><br />Heat 2 TBS oil in 15 inch Paella pan (brazier) or heavy bottomed roasting pan over medium heat. Add chorizo and cook 5-6 minutes, or until chorizo is browned on both sides. Add onions and garlic. Cook for 8-10 minutes or until onion are all softened. Transfer chorizo mixture to a bowl.<br /><br />Add another TBS oil in same pan and add rice. Cook until lightly browned, 5 minutes. Add stock, chorizo mixture, saffron, seasonings and stir well. Bring to a boil, reduce and simmer for 15 minutes uncovered.<br /><br />Meanwhile, bring wine to a boil in a small saucepan. Add clams and cook 3-5 minutes or until shells just open. Remove with a slotted spoon and repeat with mussels. Throw away any that do not open. Reserve cooking liquid.<br /><br />Nestle lobster meat, clams, mussels and scallops into rice. Drizzle wine/shellfish liquid reserve over rice/seafood. Bake at 375 on lowest spot in oven for about 10 minutes or until lobster is heated through, scallops are cooked and all liquid is absorbed. <br /><br />Sprinkle with parsley and serve.Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com1tag:blogger.com,1999:blog-8300584290391485658.post-73120585255163269932010-06-13T18:21:00.009-04:002010-06-22T22:17:41.734-04:00TartinesFabulous weekend. Fabulous food. Two weekends ago I hosted and catered my BF's baby shower. Talk about pressure... didn't want to screw this one up!!! The smartest move I made was everything I served can be, and was, made in advance. The menu consisted of three types of tartines (open-faced sandwiches), my favorite <a href="http://artisanalfood.blogspot.com/2010/05/greek-is-great.html">Greek salad</a> , watermelon gazpacho, and then mini lemon tarts. The piece de resistance was the most amazingly beautiful and delicious cake made by Caitlin's friend Dorothy. After the party was over I had lots of requests for my recipes, so thought this would be a great place to put them so everyone could get their hands on some good lunch ideas. <br /><br />You can pretty much turn anything into a tartine. They are traditionally French breakfast fare, with either butter, jam or cheese spread on bread. If you go to a French bakery these days you can find tartines with pretty much anything you would normally put in a sandwich, which is where I got my inspiration. I love sandwiches, but who needs all that bread (though there are plenty of times I want or NEED two slices)! If you have a great topping you won't even miss that extra slice, or you can try different topping in the same meal! These make a great light lunch and are great for a party (as I found out!) You can make the topping a day or two in advance and then buy your bread the day of your lunch/party and assemble right before serving.<br /><br /><br /><br /><br /><span style="font-weight:bold;">Mango-Cashew Chicken Salad</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnlpMOD37tPc0NXXn9KOFMj0XOHpmVvZqqBmyrJy0F2MCu5_zeijo6wR6e9krI6tnEpqPZxxKPkyLvCSazr_o7TSFGeMKvlLpP47bGqepfmtxu-jPHh7HRRCuMYpP6K4YsKc4mBq9cciX/s1600/IMG_6572.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnlpMOD37tPc0NXXn9KOFMj0XOHpmVvZqqBmyrJy0F2MCu5_zeijo6wR6e9krI6tnEpqPZxxKPkyLvCSazr_o7TSFGeMKvlLpP47bGqepfmtxu-jPHh7HRRCuMYpP6K4YsKc4mBq9cciX/s320/IMG_6572.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5485674510999294386" /></a><br /><br />makes about 3 cups (can be double, tripled, etc I tripled it for 26 people and had about a 1/3 left over)<br /><br />1/3 cup mayonnaise (SPECTRUM!!)<br />2 TBS apricot preserves ( I like Bon Maman)<br />1/2 tsp curry powder<br />juice of 1/2 lime<br />salt and cayenne pepper to taste<br />2 cups cooked chicken- cubed (I think it is best to do this part yourself, but feel free to buy a rotisserie)<br />1 mango, peeled and diced (make sure it is not super soft otherwise the mango won't hold up in the salad)<br />1/2 cup celery, diced<br />1/4 cup scallion, sliced<br />1 TBS chopped cilantro<br />1/2 cup cashews, toasted and chopped ( you don't need to toast if you want to make this quicker)<br /><br />Combine mayo, preserves, curry, lime juice and seasonings in a large bowl.<br /><br />Fold in chicken, mango, celery, scallions and cilantro. Add cashews right before serving.<br /><br /><br /><br /><span style="font-weight:bold;">Dilled Egg Salad</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0fvLKc9v7zHXldYpaTxGNRsNOX-gP6yCkRvP16fcfJ1uMBXW3SwoWshleQsbUtnVoW8IqMcg0WK6oE-SDcfdX0tl63V4OXZYl6SYB9oTlgmU_u1gTeaV-hc2H06DtwOq9m9S07JQzXj5S/s1600/IMG_6574.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0fvLKc9v7zHXldYpaTxGNRsNOX-gP6yCkRvP16fcfJ1uMBXW3SwoWshleQsbUtnVoW8IqMcg0WK6oE-SDcfdX0tl63V4OXZYl6SYB9oTlgmU_u1gTeaV-hc2H06DtwOq9m9S07JQzXj5S/s320/IMG_6574.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5485673797086392338" /></a><br /><br />makes enough for 16-20 tartines<br /><br />1 dozen eggs<br />1/3 cup mayonnaise (Hellman's is the best for this dish)<br />3 tsp whole grain mustard<br />1 TBS chopped fresh dill<br />1 tsp kosher salt<br />1/2 tsp freshly ground pepper<br /><br />Place eggs in a pot of cold water, making sure they are covered. Bring water to boil, lower heat and simmer for 5 minutes. Shut off heat and let sit in hot water for 5 more minutes. Place eggs (gently) in a bowl of cold water and let cool. Peel eggs and let cool completely. <br /><br />Place eggs and rest of ingredients in bowl of a food processor. Puree until smooth and spreadable.Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com0tag:blogger.com,1999:blog-8300584290391485658.post-83893053600833100342010-06-07T06:13:00.010-04:002010-06-09T21:56:41.213-04:00Casual Company<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6gS9mzq848v-xlz1i1TuergrBGoN8vbP2MbGJ4b_DUQekh6eE7C_o_94MmVg5rtqf6b5JhQ1SnOr9xx1daxg-FTkKUVRbyMD9XIG_Xdk3_V0z-OzbHRS24YRlJDXFHTDGomsCQxlNqZ8V/s1600/mail.jpeg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 226px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6gS9mzq848v-xlz1i1TuergrBGoN8vbP2MbGJ4b_DUQekh6eE7C_o_94MmVg5rtqf6b5JhQ1SnOr9xx1daxg-FTkKUVRbyMD9XIG_Xdk3_V0z-OzbHRS24YRlJDXFHTDGomsCQxlNqZ8V/s320/mail.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5480933443107184306" /></a><br />Fish tacos are a favorite in our house for entertaining. When having company over in the summer for dinner, tacos are an easy way to feed a crowd. With a little advance prep work, you can entertain your guests without having to be stuck in the kitchen. Plus to serve this dish you can set up a buffet and let your guests put together their own plate (buffet=not setting the table). To make this a rounded meal add a simple bean and corn salad (which can also be made in advance) to the table. Don't forget the margarita or Mexican cervaza. ¡Buen provecho<br /><br /><br /><span style="font-weight:bold;">Blackened Shrimp Tacos</span><br /><br />Serves 6<br /><br />2 pounds medium shrimp, peeled and deveined<br />2 Tbs canola oil<br />2+ Tbs blackening seasoning (<a href="http://www.cooking.com/products/shprodde.asp?SKU=427783">Bayou Blackening</a> is my favorite.. you can order it or find it at Fresh Market if you have one near you.... otherwise any blackening will do) <br /><br />corn tortillas (white or yellow)<br />yellow or purple cabbage, sliced thinly<br />tomatoes, diced<br />shredded cheese (cheddar, pepper jack)<br />guacamole (recipe to follow)<br />yogurt & mayo white sauce (recipe to follow)<br />limes, cut into wedges<br /><br /><br />Toss shrimp with oil and blackening seasoning. Skewer, and grill for 5-6 minutes over medium-high heat. <br /><br />To assemble tacos, place a spoonful of guacamole on tortilla and spread to coat. Top that with tomatoes, cabbage, a few shrimp, cheese and a drizzle of taco sauce. Finish your creation off with a squeeze of lime. So simple and a great change from your typical taco night!<br /><br /><br /><span style="font-weight:bold;">Non Recipe Guacamole</span><br /><br />When I make guacamole I usually just wing it. It turns out different every time, but I love cooking that way. Sometimes I am missing onions so I go without. Sometimes I don't have limes, so I use lemons. Taste a lot and make it the way you like! This is just a suggestion! This recipe makes enough to share with 4-5 hungry adults.<br /><br />4-5 ripe avocados, meat scooped out <br />1/2 large red onion, finely chopped<br />2-3 Roma tomatoes, sliced in half and seeds removed ( you don't want that extra liquid in your guac.)<br />1/2 - 1 jalapeno finely chopped (depending on how hot you like things)<br />big handful of cilantro, finely chopped <br />1-2 limes, juiced (depending on how much you like and how juicy your limes are)<br />Kosher or sea salt, to taste<br /><br /><br />Mash avocados with a potato masher in a large bowl. Fold in onion, tomatoes, jalapeno, cilantro, lime juice and salt. Enjoy on tacos on with a big bowl of tortilla chips!<br /><br /><br /><span style="font-weight:bold;">Yogurt & Mayo White Sauce</span><br /><br />1/2 cup plain yogurt ( don't use Greek yogurt here.. you want the consistency to be thin, and this won't work)<br />1/2 cup mayonnaise (Spectrum Canola is the BEST!)<br />fresh lime juice as needed to get the sauce to a runny consistency<br />1 jalapeno pepper, finely diced (you can use a habanero if you are feeling brave)<br />1 tsp capers, chopped<br />1/2 tsp dried oregano<br />1/2 tsp ground cumin<br />1/2 tsp dried dill<br />1/4 tsp ground cayenne pepper<br /><br />Mix yogurt and mayonnaise in a bowl. Add lime juice until you get a slightly runny consistency. Add in jalapeno, capers, oregano, cumin, dill and cayenne. This will keep in the refrigerator for a while so don't worry if it makes a lot more than you need. Otherwise you can half it easily.Alethiahttp://www.blogger.com/profile/17237631447663606496noreply@blogger.com0