It seems like whenever I start to cook I begin by chopping onions. Don't get me wrong, I love onions and garlic and shallots and leeks, you name it. I feel like most cuisines begin dishes with some combination of these ingredients. I always have red onions and garlic on hand and usually scallions and often leeks and shallots.
I love the smell of onions cooking in a little olive oil and I know Mike likes to walk in and be hit by that smell. Sort of like waking up to bacon cooking and coffee brewing, even if you don't eat or drink either of them. Something about the smell means good food, family and comfort.
Mike requested "spaghetti" which I've covered before but this time I decided to go for Bolognese. I've used different recipes over the years and probably never make it the same way twice. This version was particularly delicious and I think it is due to the addition of chicken stock.
Please feel free to make your own version by using your own mix of meats or sausage, herbs and spices. That's probably what Italian grandmas do.
Bolognese my way
1 tablespoon extra virgin olive oil
1/2 large red onion, diced
1 small shallot, diced
3 large garlic cloves, peeled, cored and pressed
2 carrots, diced
2 celery ribs, diced
2 teaspoons oregano
~2 ounces pancetta, finely chopped
1/4 pound ground pork
1/3 pound ground turkey
1/2 pound lean ground beef
~1 cup red wine
~1 cup chicken stock
1 bay leaf
28 ounces carton Pomi tomatoes
1 tablespoon concentrated tomato paste
kosher salt and freshly ground pepper to taste
small handful Italian parsley, chopped
small handful basil, chopped
1/2 pound of capellini or spaghetti or bucatini
Parmesan cheese, freshly grated as garnish
Heat oil in large skillet over medium heat. Add onions and cook until softened and begin to turn translucent. Add shallots and continue cooking, about 1 minute. Add garlic and cook until fragrant, do not burn. Add more oil or turn heat down if necessary. Add carrots and celery to skillet and stir, cooking until they begin to soften, about 2 minutes. Add the oregano and toast slightly until aromatic.
Add pancetta and brown completely. Pour off any excess grease. Add the ground meats and brown until there is no pink in the beef or pork. Break it up as it cooks. Drain any grease.
Add the wine, bring to a boil, scraping up crunchy bits, until slightly reduced. Add the stock and repeat until reduced. Repeat if you would like more liquid or for fun.
Add the bay leaf, tomatoes and the tomato paste. Season with salt and pepper. Reduce heat and simmer for about 30 minutes to an hour. This is best when it is made a day in advance. Cool, refrigerate.
Before you start the water for your pasta, remove the sauce from the refrigerator. Let set out for 15-30 minutes. While the salted water is coming to a boil for your pasta, warm up your sauce. Add the fresh parsley and basil and check your seasoning. Add salt and pepper if necessary.
Spoon your sauce over the pasta and garnish with Parmesan cheese. Serve with a green salad and hot garlic bread for a splurge.
This is my version so of course it's not authentic but it is delicious. Mike loves capellini so that's what I cooked and we slurped it up. A glass of a big bold Cabernet and we were set. And the best part leftovers! Enjoy!
Wednesday, March 7, 2012
Tuesday, March 6, 2012
Leftovers of a sort
I had quite a bit of quinoa/brown rice pilaf left over that I wanted to use and I saw this recipe in the February issue of Food & Wine by Cat Cora. Here's the link http://www.foodandwine.com/recipes/warm-quinoa-salad-with-carrots-and-grilled-chicken. It's a warm quinoa salad with chicken and carrots. I decided to use it with my leftover pilaf. I love 1 dish meals. Thanks Cat!
Warm Quinoa Salad with Carrots and Grilled Chicken my way
2 cups quinoa/brown rice pilaf, cooked
~2 cups chicken stock
kosher salt and freshly ground black pepper to taste
2 tablespoons pine nuts
1 tablespoon extra virgin olive oil
3 garlic cloves, peeled, cored and pressed
1/2 medium red onion, finely chopped
3 small carrots, halved lengthwise and sliced crosswise into half-moons
2 teaspoons ground cumin
1 tablespoon sherry vinegar
4 boneless, skinless chicken thighs, cut into bite size chunks
Re-heat the pilaf in ~1 cup chicken stock until warmed through. Cover and set aside.
In a large skillet, toast the pine nuts over moderate heat, stirring, until fragrant, about 2 minutes. Transfer to a plate. Heat the olive oil in the skillet. Brown the chicken completely, about 5 minutes. Remove from the pan. Set aside.
Add the garlic and onion and cook over moderate heat until softened, about 5 minutes. Add the carrots and cumin and cook over low heat until the carrots are just tender, about 5 minutes. Add 1 cup chicken stock and vinegar and bring to a boil. Stir in the chicken, lower the heat and simmer until chicken is cooked through, about 20 minutes. Season with salt and pepper.
Serve the pilaf in bowls with the chicken and vegetables spooned on top. Garnish with pine nuts.
This was yummy, simple and used up my leftover pilaf. I also appreciated the fact that I had most of the rest of the ingredients. Mike was very satisfied. Me too, leftovers gone and a new way to use chicken. Enjoy!
Warm Quinoa Salad with Carrots and Grilled Chicken my way
2 cups quinoa/brown rice pilaf, cooked
~2 cups chicken stock
kosher salt and freshly ground black pepper to taste
2 tablespoons pine nuts
1 tablespoon extra virgin olive oil
3 garlic cloves, peeled, cored and pressed
1/2 medium red onion, finely chopped
3 small carrots, halved lengthwise and sliced crosswise into half-moons
2 teaspoons ground cumin
1 tablespoon sherry vinegar
4 boneless, skinless chicken thighs, cut into bite size chunks
Re-heat the pilaf in ~1 cup chicken stock until warmed through. Cover and set aside.
In a large skillet, toast the pine nuts over moderate heat, stirring, until fragrant, about 2 minutes. Transfer to a plate. Heat the olive oil in the skillet. Brown the chicken completely, about 5 minutes. Remove from the pan. Set aside.
Add the garlic and onion and cook over moderate heat until softened, about 5 minutes. Add the carrots and cumin and cook over low heat until the carrots are just tender, about 5 minutes. Add 1 cup chicken stock and vinegar and bring to a boil. Stir in the chicken, lower the heat and simmer until chicken is cooked through, about 20 minutes. Season with salt and pepper.
Serve the pilaf in bowls with the chicken and vegetables spooned on top. Garnish with pine nuts.
This was yummy, simple and used up my leftover pilaf. I also appreciated the fact that I had most of the rest of the ingredients. Mike was very satisfied. Me too, leftovers gone and a new way to use chicken. Enjoy!
Sunday, March 4, 2012
Roasted chicken and romaine!
I'm always looking for new things to do with chicken and I loved the idea of a meal done on a sheet pan. I found this article in the March edition of Bon Appetit. Rozanne Gold serves up chicken, salmon, tofu and dessert all cooked on a sheet pan. Here's the link http://www.bonappetit.com/recipes/quick-recipes/2012/03/parmesan-chicken-with-caesar-roasted-romaine. All the recipes sounded good but I had chicken breasts and the rest of the ingredients so started there.
Parmesan Chicken with Caesar Roasted Romaine
2 boneless, skinless chicken breasts
kosher salt and freshly ground pepper
~1/3 cup grated Parmesan cheese
~1/3 cup panko or Japanese breadcrumbs
1 tablespoon extra virgin olive oil
small handful Italian parsley, chopped
2 garlic cloves, peeled, cored and pressed-separately
1 large heart of romaine, halved lengthwise
1 teaspoon anchovy paste
juice of 1/2 lemon
Parmesan Chicken with Caesar Roasted Romaine
2 boneless, skinless chicken breasts
kosher salt and freshly ground pepper
~1/3 cup grated Parmesan cheese
~1/3 cup panko or Japanese breadcrumbs
1 tablespoon extra virgin olive oil
small handful Italian parsley, chopped
2 garlic cloves, peeled, cored and pressed-separately
1 large heart of romaine, halved lengthwise
1 teaspoon anchovy paste
juice of 1/2 lemon
Preheat oven to 425°. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, drizzle of oil, parsley, and 1 garlic clove in a medium bowl; season with salt and pepper. Pat 1/2 panko mixture onto one side of the breasts. Roast chicken until crumbs begin to turn golden, about 6 minutes. Turn breasts over and press remaining panko mixture onto the other side.
Mix together remaining olive oil, garlic clove and anchovy paste. Drizzle it over the romaine. Season with salt and pepper. Place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 6 minutes. Remove from the oven and sprinkle alittle cheese on the lettuce.
This was a fun, quick and easy dish and the roasted romaine was definitely different. Mike and I both really enjoyed this. The chicken was really delicious and the romaine was very good. This was a wonderfully simple meal that's a great mid week meal or anytime you want something quick, easy and satisfying. Enjoy!
Saturday, March 3, 2012
I am grateful for....
There's a restaurant near my house called Cafe Gratitude. The food is mostly raw but all vegan. I've eaten there a few times and while it's not really my thing some of the food is good and interesting. I could never get Mike to eat there-too male, too Southern, too tied to other modes of eating. I do love whole grain dishes with farro, quinoa, brown rice and vegetables. I found a recipe in Food and Wine that took its inspiration from Cafe Gratitude in LA and I decided to make it into something Mike would eat. I also tried to use items I had in my pantry or freezer only buying some fresh vegetables. Here's the link to the original http://www.foodandwine.com/recipes/quinoa-and-brown-rice-bowl-with-vegetables-and-tahini by Gail Simmons.
The great thing about this recipe is you can use it as a guide and make endless substitutions in regards to the whole grains (farro, bulgar, wild rice), vegetables (cauliflower, chard, green beans, bell peppers) and different kinds of protein (tofu, chicken or canned tuna). Pick your favorites.
Quinoa and Brown Rice Bowl with Vegetables and Tahini my way
1 box Near East brown rice pilaf
1 cup quinoa
~2 tablespoons extra virgin olive oil
1/2 large red onion, finely diced
3 carrots, sliced into rounds
1/2 jar artichoke hearts packed in water, drained and chopped
kosher salt and freshly ground black pepper to taste
~5 ounces fresh spinach, washed and stems removed
1/4 cup tahini, at room temperature
1/2 cup combination fresh lemon and lime juice
2 garlic cloves, minced
2 tablespoons warm water
crushed red chili flakes to taste
1 ripe avocado, cut into small chunks
Saags Naturals turkey Italian sausages
Cook the rice pilaf according to the instructions on the package. Set aside. Do the same with the quinoa.
If frozen cover the sausages with water, bring to a boil and reduce heat to a simmer. Cook until all of the water has evaporated and the sausages brown. Do not use a non-stick pan.
In a large skillet, heat 1 tablespoons of the olive oil. Add the onion and cook over moderate heat until translucent, about 4 minutes. Add the carrots and cook until starting to soften, about 3 minutes. Add the artichoke hearts, season with salt and pepper and cook, stirring a few times until the ingredients are well combined and the artichokes warmed through, about 2 minutes.
Add more oil to the skillet. Add the spinach, cook over moderate heat, stirring a few times, until it begins to wilt. Taste and adjust seasonings.
In a food processor, add the tahini with the lemon juice, garlic, warm water and crushed red pepper. Process until smooth and season with salt.
Mix together the brown rice pilaf and quinoa. Serve in bowls with the cooked vegetables, diced avocado and sausages. Drizzle the tahini sauce on the top.
This was really delicious and healthy. I always read the labels to pick sausages with a low fat %. This usually means I avoid the ones with cheese and pork in them and pick ones made from turkey and chicken with spinach or fruit for moisture and flavor. These Saags turkey sausages are very low in fat and very flavorful. They're also local. I'm a believer in reading labels.
I had the boxes of rice pilaf and quinoa in my pantry, the sausages in my freezer and an open jar of artichoke hearts in my refrigerator. I thought I had broccoli and only bought fresh spinach. The rest of the veggies I had on hand. I liked using up some things I have on hand and it made me get alittle creative with my substitutions.
I have some pilaf - quinoa mixture and tahini sauce left so I am looking forward to using it up. Mike enjoyed this and didn't feel like he was eating some "weird" health food concoction. I'm grateful for healthy recipe inspirations. Enjoy!
The great thing about this recipe is you can use it as a guide and make endless substitutions in regards to the whole grains (farro, bulgar, wild rice), vegetables (cauliflower, chard, green beans, bell peppers) and different kinds of protein (tofu, chicken or canned tuna). Pick your favorites.
Quinoa and Brown Rice Bowl with Vegetables and Tahini my way
1 box Near East brown rice pilaf
1 cup quinoa
~2 tablespoons extra virgin olive oil
1/2 large red onion, finely diced
3 carrots, sliced into rounds
1/2 jar artichoke hearts packed in water, drained and chopped
kosher salt and freshly ground black pepper to taste
~5 ounces fresh spinach, washed and stems removed
1/4 cup tahini, at room temperature
1/2 cup combination fresh lemon and lime juice
2 garlic cloves, minced
2 tablespoons warm water
crushed red chili flakes to taste
1 ripe avocado, cut into small chunks
Saags Naturals turkey Italian sausages
Cook the rice pilaf according to the instructions on the package. Set aside. Do the same with the quinoa.
If frozen cover the sausages with water, bring to a boil and reduce heat to a simmer. Cook until all of the water has evaporated and the sausages brown. Do not use a non-stick pan.
In a large skillet, heat 1 tablespoons of the olive oil. Add the onion and cook over moderate heat until translucent, about 4 minutes. Add the carrots and cook until starting to soften, about 3 minutes. Add the artichoke hearts, season with salt and pepper and cook, stirring a few times until the ingredients are well combined and the artichokes warmed through, about 2 minutes.
Add more oil to the skillet. Add the spinach, cook over moderate heat, stirring a few times, until it begins to wilt. Taste and adjust seasonings.
In a food processor, add the tahini with the lemon juice, garlic, warm water and crushed red pepper. Process until smooth and season with salt.
Mix together the brown rice pilaf and quinoa. Serve in bowls with the cooked vegetables, diced avocado and sausages. Drizzle the tahini sauce on the top.
This was really delicious and healthy. I always read the labels to pick sausages with a low fat %. This usually means I avoid the ones with cheese and pork in them and pick ones made from turkey and chicken with spinach or fruit for moisture and flavor. These Saags turkey sausages are very low in fat and very flavorful. They're also local. I'm a believer in reading labels.
I had the boxes of rice pilaf and quinoa in my pantry, the sausages in my freezer and an open jar of artichoke hearts in my refrigerator. I thought I had broccoli and only bought fresh spinach. The rest of the veggies I had on hand. I liked using up some things I have on hand and it made me get alittle creative with my substitutions.
I have some pilaf - quinoa mixture and tahini sauce left so I am looking forward to using it up. Mike enjoyed this and didn't feel like he was eating some "weird" health food concoction. I'm grateful for healthy recipe inspirations. Enjoy!
Thursday, March 1, 2012
Another Friday night....
So it was Friday night again and we thought we'd have a drink at our neighborhood spot but first I made dinner. I wanted to try a smoked trout salad. I had tried one before and Mike wasn't crazy about it but I thought I could find a combination that he would like. Here's the link to the recipe I tried from Food & Wine by Nick Fauchald. http://www.foodandwine.com/recipes/smoked-trout-salad-with-apple-and-manchego
It had been warm and sunny here. The restaurant around the corner from my office, Comforts in downtown San Anselmo, makes a wonderful smoked trout salad with arugula and potatoes. Whenever they make it several of us run over to nab it for lunch. I was starting to think of spring-longer days, warmer weather and salads. Smoked trout salad was on my mind and this version sounded delicious.
Smoked Trout Salad with Apple and Manchego my way
3 tablespoons mayonnaise
3 tablespoons apple cider vinegar
1 tablespoon extra virgin olive oil
kosher salt and freshly ground pepper
2 small heads of frisée, torn into bite-size pieces
2 small smoked trout fillets, broken into small pieces and any bones removed
~3 ounces Manchego cheese, coarsely shredded
1 Black Arkansas apple, cored and cut into thin slices
small handful Italian parsley, coarsely chopped
1/2 red onion, thinly sliced
In a small bowl, whisk the mayonnaise with the cider vinegar and olive oil and season with salt and pepper.
In a large bowl, combine the frisée with the trout, Manchego, apple, parsley and red onion. Add the dressing and toss to coat.
Mike loved this salad! First of all it had mayonnaise in it. He's crazy about the stuff and I'm not. So he was impressed that I would use it. Second of all he liked the apple and cheese. This was a lovely salad, the smokiness of the trout was wonderful with the apple and cheese. After our delicious dinner of salad and warm bread and butter we headed off for a drink. Enjoy!
It had been warm and sunny here. The restaurant around the corner from my office, Comforts in downtown San Anselmo, makes a wonderful smoked trout salad with arugula and potatoes. Whenever they make it several of us run over to nab it for lunch. I was starting to think of spring-longer days, warmer weather and salads. Smoked trout salad was on my mind and this version sounded delicious.
Smoked Trout Salad with Apple and Manchego my way
3 tablespoons mayonnaise
3 tablespoons apple cider vinegar
1 tablespoon extra virgin olive oil
kosher salt and freshly ground pepper
2 small heads of frisée, torn into bite-size pieces
2 small smoked trout fillets, broken into small pieces and any bones removed
~3 ounces Manchego cheese, coarsely shredded
1 Black Arkansas apple, cored and cut into thin slices
small handful Italian parsley, coarsely chopped
1/2 red onion, thinly sliced
In a small bowl, whisk the mayonnaise with the cider vinegar and olive oil and season with salt and pepper.
In a large bowl, combine the frisée with the trout, Manchego, apple, parsley and red onion. Add the dressing and toss to coat.
Mike loved this salad! First of all it had mayonnaise in it. He's crazy about the stuff and I'm not. So he was impressed that I would use it. Second of all he liked the apple and cheese. This was a lovely salad, the smokiness of the trout was wonderful with the apple and cheese. After our delicious dinner of salad and warm bread and butter we headed off for a drink. Enjoy!
Tuesday, February 28, 2012
Dinner with Cooper
My friend Cooper came over for dinner last week and I tried a recipe from the February issue of Food and Wine. I was intrigued with the combo of chicken and lentils and Pimenton de la Vera or smoked paprika. Here's the link http://www.foodandwine.com/recipes/roast-chicken-thighs-with-lentil-stew by Jose Andres. I liked the idea of the Spanish flavors because it's so different from what I usually do. I served it with roasted broccoli tossed with olive oil, garlic, salt and pepper after roasting. Cooper loved it!
Roasted Chicken Thighs with Lentil Stew my way
4 tablespoons extra virgin olive oil
2 slices of bacon, chopped
1 small red onion, diced
1 quart chicken stock
9 whole garlic cloves, peeled, plus one cored and pressed
2 or 3 medium carrots, halved lengthwise
1 small leek, white and pale green parts only, halved lengthwise
1 large green bell pepper, seeds removed and quartered
1 cup lentils
1 teaspoon dried thyme
4 skinless chicken thighs
kosher salt
Pimentón de la Vera or smoked paprika
2 teaspoons sherry vinegar
Preheat the oven to 450°. In a large pot, cook the bacon over moderate heat until golden brown. Add the onion and cook, stirring, until translucent. Add the stock, 8 whole garlic cloves, carrot, leek, bell pepper, lentils and thyme and bring to a boil. Simmer over low heat for 30 minutes.
Meanwhile, in a baking dish, drizzle the chicken with 1 tablespoon of olive oil and season with salt and pimentón. Roast on the top rack for about 40 minutes, until cooked through.
Transfer the garlic, carrot, leek and bell pepper to a food processor. Add 1/4 cup of the cooking liquid and puree. Stir the pureed vegetables into the lentils.
In a small skillet, heat the remaining olive oil. Add the pressed garlic and cook over low heat for ~1 minute. Add 1 teaspoon of pimentón. Stir together to blend and add to the lentils and simmer for 5 minutes. Add the vinegar and season with salt. Serve the lentils in bowls topped with the chicken.
I really love smoked paprika, lentils and chicken and this was delicious, hearty and warming. We ate in the candlelight and it was so cozy. I'm always looking for new things to do with chicken and this recipe is a winner and a keeper. It was really wonderful catching up with an old friend over a nice meal. Hope to do it again soon. Enjoy!
Roasted Chicken Thighs with Lentil Stew my way
4 tablespoons extra virgin olive oil
2 slices of bacon, chopped
1 small red onion, diced
1 quart chicken stock
9 whole garlic cloves, peeled, plus one cored and pressed
2 or 3 medium carrots, halved lengthwise
1 small leek, white and pale green parts only, halved lengthwise
1 large green bell pepper, seeds removed and quartered
1 cup lentils
1 teaspoon dried thyme
4 skinless chicken thighs
kosher salt
Pimentón de la Vera or smoked paprika
2 teaspoons sherry vinegar
Preheat the oven to 450°. In a large pot, cook the bacon over moderate heat until golden brown. Add the onion and cook, stirring, until translucent. Add the stock, 8 whole garlic cloves, carrot, leek, bell pepper, lentils and thyme and bring to a boil. Simmer over low heat for 30 minutes.
Meanwhile, in a baking dish, drizzle the chicken with 1 tablespoon of olive oil and season with salt and pimentón. Roast on the top rack for about 40 minutes, until cooked through.
Transfer the garlic, carrot, leek and bell pepper to a food processor. Add 1/4 cup of the cooking liquid and puree. Stir the pureed vegetables into the lentils.
In a small skillet, heat the remaining olive oil. Add the pressed garlic and cook over low heat for ~1 minute. Add 1 teaspoon of pimentón. Stir together to blend and add to the lentils and simmer for 5 minutes. Add the vinegar and season with salt. Serve the lentils in bowls topped with the chicken.
I really love smoked paprika, lentils and chicken and this was delicious, hearty and warming. We ate in the candlelight and it was so cozy. I'm always looking for new things to do with chicken and this recipe is a winner and a keeper. It was really wonderful catching up with an old friend over a nice meal. Hope to do it again soon. Enjoy!
Sunday, February 26, 2012
More dinner for 8...
In my last entry I blogged about our dinner party last weekend. I included recipes for the crab bread pudding and chocolate pudding. I also made a green salad with butter lettuce, cucumber, green onions and avocado. The dressing was a Green Goddess. I believe Green Goddess dressing is one of those recipes that has many variations. I used a recipe fron Bon Appetit by Molly Wizenberg as a starting point. It's a beautiful green color and was delicious. Here's the link http://www.bonappetit.com/recipes/2009/05/green_goddess_dressing?printable=true
Green Goddess Dressing my way
Green Goddess Dressing my way
1/2 ripe medium avocado
1 garlic clove
1 teaspoon anchovy paste
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
small handful fresh Italian parsley, chopped
small handful chives, snipped into small pieces
1 teaspoon dried tarragon
1 small shallot, chopped
~1/3 cup olive oil
1/4 cup half and half
kosher salt and freshly ground pepper
Blend first 9 ingredients in food processor until coarse puree forms. Add oil through feed tube; blend well. Whisk in cream. Season dressing to taste with salt and pepper.
This is clean, fresh tasting dressing that you can use many different combinations of herbs in. I decided to make it at the last minute so I did not have the fresh tarragon, cilantro and basil that the original recipe called for. I substituted the parsley and chives I did have and threw in dried tarragon. Use your favorite herbs. I also forgot to add the vinegar specified. It tasted good but I will add 3 tablespoons white wine vinegar next time. Check out Molly's recipe on bonappetit.com. This dressing would be delicious as a dip for steamed broccoli, cauliflower, carrots or any other vegetables you could dip like endive, celery or green beans.
I'm going to make it again tonight for the Oscars. I think I'll throw some steamed broccoli into the salad. I hope your favorite movie wins tonight. Enjoy!
Subscribe to:
Posts (Atom)