Warm Wild Mushroom Salad with Black Truffle Vinaigrette

If you're looking for a new and different side to go with the steak you're throwing on the grill tonight, here's your solution. It goes well with other simply prepared proteins as well...salmon, tuna steak, veal chop or pork tenderloin. Splurge on the truffle oil. It's totally worth it. Yum.


Warm Wild Mushroom Salad with Black Truffle
Makes six servings.


2 tablespoons sherry vinegar
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 cup white or black truffle oil
Kosher salt
Freshly ground pepper to taste
1 tablespoon unsalted butter
1 pound mixed mushrooms, including shitake, button and cremini, stems trimmed and thinly sliced
1 small shallot, peeled and finely chopped
2 tablespoons finely chopped chives
8 cups mixed baby lettuces, washed and dried


Whisk the sherry vinegar, balsamic vinegar and mustard in a small bowl. Slowly whisk in the truffle oil until emulsified.


Melt the butter over medium heat in a medium skillet until it foams. Add the mushrooms and shallot and cook, stirring, until warmed through and slightly tender, about 3 to 4 minutes. Transfer to a mixing bowl, add half of the chives and toss with half the vinaigrette to coat. season with salt and pepper and cover loosely to keep warm while preparing greens.

In a large bowl , toss the greens with the remaining vinaigrette and chives, and distribute among six salad plates. Top with the warm mushrooms and serve immediately.


Food/Wine Pairing: While a nice California Cabernet is usually my go-to wine with a steak, here the mushrooms cry out for Pinot Noir. And if you're splurging on the truffle oil, might as well have a top-notch bottle of wine. Two of my favorite Pinot Noirs are Goldeneye and Belle Glos (try the Telephone and Clark Vineyard). Both are well-worth the $50 they cost. Cheers...

Hash Brown Potato Casserole

This is much like the infamous "Mormon Potato Casserole" served up at buffet pot-luck dinners. It would also be perfect at your next brunch.

Hash Brown Potato Casserole
Serves 10-12.

1/2 cup butter
1 pint sour cream
1/2 cup shredded cheddar cheese
1 can cream of mushroom soup
1/3 cup diced onion
1/3 cup diced green bell pepper
1/3 cup diced red bell pepper
1 pound frozen hash brown or O'Brien potatoes, thawed

In a small saucepan, heat the soup and butter until the butter is melted and well-combined. Blend in the rest of the ingredients and stir in the potatoes. Place in a 9x13 glass baking dish that has been sprayed with non-stick cooking spray.

Bake at 350° for 45 minutes to 1 hour.

Peach Pound Cake

Peaches are abundant at the farmers market right now. Here's a GREAT way to use them. It was a real hit at the lakehouse this Fourth of July weekend. Delicious for dessert and quite tasty for breakfast also. Make it extra peachy with some diced peaches and whipped cream on top if you'd like. (Thinking about it, it might love a drizzle of amaretto instead.)

Peach Pound Cake

1 cup butter, softened
2 cups sugar
6 eggs, at room temperature
1 teaspoon vanilla
1 teaspoon almond extract
3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 cups ripe peaches, peeled, pitted and chopped

Preheat oven to 350°. Grease and flour a 10-inch tube pan.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and almond extract..

In a separate mixing bowl, combine flour, baking soda and salt. Add to creamed mixture. Fold in sour cream and chopped peaches. Pour into prepared pan. Bake for 1 1/4 to 1 1/2 hours, or until wooden toothpick inserted in center of cake come out clean.

Best Grilled Cheese Ever: Grilled Gouda and Membrillo Sandwiches

Putting together my annual multi-course wine pairing dinner for my family is both art and science. Art in that I want it to be creative in a mind-blowing way. Science in that the progression from light to heavy creates some "rules" within which I work.

First course is almost always a sparkler. Second is a light white...like Sauvignon Blanc or Viognier. And 99% of the time the third course is a pairing with the king of the white grapes--Chardonnay.

I didn't have a great Chardonnay-pairing recipe in my files this time. So I depended on my good "friend" Andrea Immer Robinson and her A-List Wine Club. I found a Stuhlmuller Reserve Chardonnay in the cellar. her food pairing suggestion? This decadent delicious grilled cheese sandwich. It's like nothing you've ever had before, yet remarkably easy to make. Make yourself a batch and uncork a rich and honeyed Chard.

What better way to celebrate the Fourth of July than a kicked-up grilled cheese sandwich?!? So yummy that I came home and fixed one after work just the other night.

Grilled Gouda and Membrillo Sandwiches
Serves 6-8 as a first course or snack.

8 slices multi-grain sandwich bread (I used a "three-seed" bread from my local gourmet market.)
8 ounces aged Gouda cheese, very thinly sliced (Use the good stuff.)
8 ounces membrillo (quince paste), very thinly sliced (or substitute 6 tablespoons apricot jam)

Place four of the bread slices on a work surface and layer with slices of the membrillo to cover (or slather generously with apricot jam).

Distribute the slices of Gouda cheese evenly over the sandwiches and top with the remaining bread slices.

Toast the sandwiches in a heated panini press until the cheese begins to melt and the bread is lightly toasted and crunchy.

Cut the sandwiches into triangles or squares with a sharp knife. Serve hot.

Asian-Style Veggie Noodles

My fascination with Asian cooking continues. I don't know whether it's because there in an inordinate number of those kinds of recipes in my favorite magazines. Or whether it's just a continued result of my wonderful field trip to Asia World Market here in Dallas. Maybe it's just because they are so darn healthy most of the time. Anyway...I digress.

This dish manages to be quite pan-Asian. Japanese, Chinese and Thai ingredients all combine for a delicious final result.

Asian-Style Veggie Noodles
Adapted from Everyday with Rachael Ray magazine.
Makes 4 servings.

Salt
One 12-ounce package soba noodles
1/4 cup sesame oil
1 head napa cabbage (about 2 pounds), tough center ribs removed and thinly shredded
1 cup frozen shelled edamame, thawed
1 bunch scallions, cut on an angle into 2-inch pieces
3 cloves garlic, minced
1 jalapeño pepper, halved, seeded and very thinly sliced
One 2-inch piece fresh ginger, grated or finely chopped
1/4 cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons freshly-squeezed lime juice
1 teaspoon coarse black pepper
20 basil leaves

Bring a large pot of water to a boil, salt it, add the soba noodles and cook until al dente. Drain.

While the pasta is cooking, in a wok or large skillet, heat the oil over high heat until rippling. Add the cabbage and edamame and stir-fry for 2 minutes. Stir in the scallions, garlic, jalapeño and ginger and stir-fry for 1 minute. Stir in the hoisin sauce, soy sauce, lime juice and black pepper. Add the soba noodles and basil and toss.

Shrimp Salad with Avocado/Lime Vinaigrette

Here's a great picnic recipe. Sweet shrimp, creamy avocado and tangy vinaigrette. With a nicely chilled bottle of Sauvignon Blanc or even rosé, it's an afternoon delight.

Shrimp Salad with Avocado/Lime Vinaigrette
Serves 4.

1 bulb fresh fennel
3 cups fresh baby spinach, washed and dried
1 pound peeled and deveined shrimp
1 avocado, cubed
Juice of 1 1/2 limes
1 pinch chili powder
Salt and freshly ground pepper
2 drops liquid smoke seasoning
1/2 cup olive oil, plus more for cooking shrimp

Trim and discard the tops and stem end of the fennel. Quarter the bulb and shave with a mandoline. Place in a bowl with the spinach leaves and toss to combine.

Butterfly each shrimp by cutting part-way through with a paring knife along the vein side from the head to tail. Set shrimp aside.

In a blender, combine half the avocado cubes, the lime juice, chili powder, salt and pepper to taste and liquid smoke. With the blender running, drizzle in the olive oil slowly to make a thick vinaigrette. Taste and add more olive oil and salt if needed to balance the tanginess of the lime.

In a heavy skillet set on medium-high heat, heat one tablespoon olive oil and add the shrimp. Season with salt and pepper and cook, turning each shrimp individually to sear the shrimp on all sides.

Add the shrimp and remaining avocado to the bowl with the spinach and the fennel; drizzle on about 1/3 cup of the vinaigrette and toss to combine. Taste and add more vinaigrette if desired. Serve immediately.

Crispy Goat Cheese with Oven-Dried Tomatoes

Here's a delicious appetizer that pairs perfectly with a crisp Sauvignon Blanc. You might just make a meal of it on one of these hot summer evenings.

Crispy Goat Cheese with Oven-Dried Tomatoes
Makes about 32 pieces.

8 plum tomatoes, washed and dried
2 tablespoons olive oil, plus more for sautéing cheese
1 clove garlic, finely chopped
salt and freshly ground black pepper
16 ounces fresh goat cheese
2 eggs 1/4 cup water
2 cups fine dried bread crumbs
baguette, sliced thinly and toasted

Preheat the oven to 350°. Allow goat cheese to come to room temperature for easier handling.

Meanwhile, trim ends from tomatoes and cut each into four slices of equal thickness. Spray a cookie sheet with nonstick cooking spray. Arrange tomatoes on the pan, brush with 2 tablespoons olive oil and sprinkle with garlic, salt and pepper to taste. Place tomatoes in the oven and bake about 25 minutes, or until they release their moisture and become soft and chewy. (Begin checking after 15 minutes and remove any slices that begin to brown or become too dry.) Remove from oven and reserve. Tomatoes may be made a day ahead; cool, place in airtight container and refrigerate until ready to use.

Place goat cheese on a 20 inch piece of plastic wrap. Slice cheese lengthwise in half using dental floss. Place the cheese halves end-to-end on the plastic wrap. Roll plastic wrap over to cover, then roll and shape to round the edges and re-form the cheese into one long, thin log. Unwrap plastic and, with dental floss, slice into 32 rounds about 1/2 inch thick. Whisk eggs and water together to make an egg wash. Dip each goat cheese slice in egg wash, then in crumbs to coat all sides. Place rounds on a plate, cover with plastic and refrigerate.

Allow tomatoes to come to room temperature. Heat 2 tablespoons olive oil in a heavy skillet to medium. Add goat cheese slices in a single layer and sauté until golden. Turn and sauté other side until golden, about 1 1/2 minutes per side. Remove to a platter and continue sautéing the remainder of the slices, wiping out the pan to remove brown bits and adding more oil as necessary.

For each hors d'oeuvre, place a tomato slice on each baguette slice and top with a slice of the cheese. Serve warm.

Seared Figs and White Peaches with Balsamic Reduction

In the next couple of days, I'll be posting about my recent seven course wine dinner. It happens once a year when my family can gather themselves here in the same city. Lots of fun. Since it was already pushing 100 degrees in Dallas when we did it, there are some nice summery light dishes on there.

In that vein, this dish just screams summer. I'll go ahead and post it now so you can dash out and get those luscious peaches now showing up at produce stands and farmers markets.

Seared Figs and White Peaches with Balsamic Reduction
From Cooking Light magazine.
Makes 8 servings.

1 teaspoon black peppercorns
2 teaspoons butter, divided
2 teaspoons chopped fresh thyme, divided
4 firm ripe white peaches (about 1 3/4 pounds), halved and pitted
8 firm ripe Black Mission figs, halved lengthwise (about 1 pound)
1/3 cup balsamic vinegar
1/3 cup crème fraîche
1/8 teaspoon salt

Cook peppercorns in a small skillet over medium heat 6 minutes or until fragrant and toasted. Cool. Place peppercorns in a heavy-duty zip-top plastic bag; seal. Crush peppercorns with a meat mallet or rolling pin; set aside.

Melt 1 teaspoon butter in a large skillet over medium-high heat; stir in 1 teaspoon thyme. Add peaches, cut sides down, to pan. Cook 2 minutes or until browned. Remove from pan.

Place 1 peach half, cut sides up, on each of 8 plates.

Melt remaining 1 teaspoon butter in pan; stir in remaining 1 teaspoon thyme. Add figs, cut sides down, to pan; cook 2 minutes or until browned. Place two fig halves on each plate.

Add vinegar to pan; cook over medium-low heat until reduced to 3 tablespoons (about 3 minutes). Cool slightly.

Spoon about 2 teaspoons crème fraîche into the center of each peach half; drizzle about 1 teaspoon vinegar mixture over each serving. Sprinkle each serving with about 1/8 teaspoon pepper. Sprinkle evenly with salt.

Fried Green Tomatoes with Bread-and-Butter Pickle Remoulade

I'd been eyeing the green tomatoes at the farmers market for a couple of weeks when I ran across this recipe in my "summer" file. I'd forgotten how delicious a fried green tomato can be. I fry yellow squash in a similar fashion every other week or so, but green tomatoes are even firmer and have a great sweet tanginess.

And this delicious remoulade simply gilds the lily. If you have some homemade bread and butter pickles you can use as an ingredient, all the better.

Fried Green Tomatoes with Bread-and-Butter Pickle Remoulade
Adapted from Southern Living.
Makes 6 to 8 servings

4 large green tomatoes
2 teaspoons salt
1 teaspoon pepper
1 1/2 cups buttermilk (or milk)
2 cups cornmeal
1 tablespoon Creole seasoning (optional)
2 cups all-purpose flour, divided
Vegetable or peanut oil

Preheat oven to 200°. Cut tomatoes into 1/4-inch-thick slices. Sprinkle both sides of tomatoes evenly with salt and pepper.

Pour buttermilk or milk into a shallow dish or pie plate. Stir together cornmeal and Creole seasoning in another shallow dish or pie plate.

Dip tomatoes in buttermilk and dredge in cornmeal mixture.

Pour oil to a depth of 2 inches in a large cast-iron skillet; heat over medium heat to 350°. Fry tomatoes, in batches, 2 to 3 minutes on each side or until golden. Drain on paper towels. Sprinkle with salt to taste.

Transfer to a wire rack; keep warm in a 200° oven until ready to serve. Sprinkle with salt to taste. Serve with Bread-and-Butter Pickle Rémoulade.

Bread-and-Butter Pickle Rémoulade
Adapted from Southern Living.
Makes about 1 cup


3/4 cup mayonnaise
1/4 cup Creole (or stone-ground) mustard
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
2 tablespoons finely chopped bread-and-butter pickles
1 tablespoon lemon juice
2 teaspoons hot sauce
1/8 teaspoon salt
1/8 teaspoon garlic pepper

Stir together all ingredients.

Note: This would also be a yummy sandwich spread. Including on a catfish or shrimp po-boy.

Sichuan Peppercorn Shrimp

Mouth-numbing. Not always a great term to hear. It makes me think of trips to the dentist and the rubber lips and embarassing drooling that follows.


In this case, however, it's music to my ears. My trip to the Asian market yielded me a package of Sichuan peppercorns, among other treasures, so I was excited to find this recipe from Food and Wine in my files.


After extensive research (i.e. a trip to Wikipedia via Google), the numbness has been explained. The pepper is not related to black pepper and not really "hot," but creates "a tingly numbness in the mouth (caused by its 3% of hydroxy-alpha-sanshool)." OK...lesson over. Go find some and fix this fantastic recipe.


Sichuan Peppercorn Shrimp
From Food and Wine.

Makes 4 servings.


1 1/2 teaspoons Sichuan peppercorns 1 pound large shrimp—shelled, deveined and butterflied
Salt
1/4 cup olive oil
3 scallions—2 coarsely chopped, 1 thinly sliced
3 garlic cloves, minced
3 jalapeños, seeded and thinly sliced
1 small ancho chile, seeded and very thinly sliced
1 tablespoon fresh lime juice
Chile-sesame oil, for drizzling

In a small skillet, toast the peppercorns over moderate heat until fragrant, about 30 seconds; let cool. Transfer the peppercorns to a mortar or spice grinder and grind to a powder. Put the shrimp in a bowl, toss with 1 teaspoon of the ground peppercorns and season with salt.


In a medium skillet, heat 1 tablespoon of the olive oil. Add the shrimp and stir-fry over moderate heat until almost cooked through, 4 minutes. Transfer to a plate.

Heat the remaining 3 tablespoons of olive oil in the skillet. Add the chopped scallions, garlic, jalapeños and chile and cook over moderate heat, stirring, until the scallions and garlic are softened, 5 minutes. Add the remaining 1/2 teaspoon of ground peppercorns and cook, stirring, for 1 minute.

Add the shrimp and lime juice and stir until the shrimp are just cooked through, 1 minute. Season with salt and transfer to a bowl. Garnish with the sliced scallion, drizzle with the chile oil and serve.

Cocktail of the Week: Ginger Cocktail

I've had the juicer out again for the last couple of weeks. It's great for the "leftovers" from my farmers market trips. Tops of celery. A few leftover beets. You get the picture.


So why not use the juicer for a delicious gin cocktail? Now beware...the ginger juice brings quite a bracing bite. You might want to reduce the quantity a little bit on your first try.


Ginger Cocktail
Makes one drink.


2 ounces gin
3/4 ounce ginger juice (recipe below)
1/2 ounce freshly squeezed lime juice


Shake ingredients in an ice-filled cocktail shaker. Strain into a cocktail glass.


Ginger Juice

To make ginger juice, run enough fresh, unpeeled, washed ginger through a juicer for 6 ounces of juice (about 1 1/2 pounds of ginger). Combine juice with 1 cup sugar in a sealed glass jar and shake. Will keep refrigerated for up to two weeks.

Roasted Salmon with Herbed Greek Yogurt

Every now and then, I discover another ingredient that becomes a pantry staple. It was chipotles in adobo sauce a year ago--great to have in the fridge to add a touch of heat to salad dressings, sauces or just to stir into sour cream for a quick dip. More recently, it's been soba noodles. I fix them as a side dish "starch" far more often than pasta or rice. (With a lower glycemis index, they fit into my attempt to eat more "good carbs."

So here's the latest: Greek yogurt. It's low-fat, slightly thicker than regular yogurt and I've found lots of recipes for it.

Here's one. The salmon is great chilled and then "smashed" onto a piece of whole-wheat toast for breakfast.

Roasted Salmon with Herbed Greek Yogurt
From Martha Stewart's Everyday Food.
Serves 8.

1/2 cup Greek yogurt (2%)
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh dill, plus sprigs for serving
2 tablespoons finely chopped fresh parsley
Coarse salt and ground pepper
1 side of salmon (3 pounds) or 8 fillets (6 ounces each)
Lemon wedges, for serving

Preheat oven to 450°. Combine yogurt, mustard, dill, and parsley; season with salt and pepper. Place salmon, skin side down, on a rimmed baking sheet. Spread yogurt mixture on salmon.


Roast until opaque throughout, 15 to 20 minutes (8 minutes for fillets). Sprinkle with dill sprigs and serve warm or at room temperature with lemon wedges.

Cuban Mojo Sauce

I was lucky enough recently to win a mojito party from Bacardi. In a pretty original marketing ploy, they send a couple of folks out to your place with all the fixins' (rum included) so that they can teach you and your guests how to make a mojito...or eight.


Well, I felt obligated to provide some nibbles....and wanted to keep with the Cuban theme. So I put out some salsas and black bean dip purchased from a couple of local restaurants alongside tortilla chip and plantain chips. (Lord, I LOVE ethnic grocery stores.) Also some shrimp with a spicy orange rum dipping sauce I whipped up.


But the center of attention was make-your-own pulled pork mini-sandwiches. Very Cuban. I buy a pork butt or shoulder and slow roast it (technique to be posted soon). Then shred it and serve it on a big platter with little soft rolls next to it. And to finish things off, a bowl of this tasty tangy sauce. (Yes, you can buy it bottled, but it's so easy you might as well make it from scratch.)


Cuban Mojo Sauce
Makes about one cup.


1/3 cup olive oil
6 to 8 cloves garlic, finely minced (In a pinch, I have substituted a tablespoon of garlic pepper.)
1/3 cup freshly squeezed lime juice
1/3 cup freshly squeezed orange juice
(or even better 2/3 cup freshly squeezed SOUR orange (the bumpy, thick-skinned variety you can find at Latino markets) juice)
1/2 teaspoon cumin
Salt and pepper to taste


Heat the olive oil in a deep suacepan over medium heat. Add the garlic and cook until fragrant and lightly toasted. DO NOT let it brown...about 30 seconds is plenty.


Add the juice, cumin, salt and pepper. (Be careful and STAND BACK; the sauce my sputter a bit.) Bring to a rolling boil. Taste and correct seasoning, if needed.


Cool before serving. Mojo is best served within a couple of hours of making, but will keep well for several days in a sealed jar or bottle in the fridge.

Sweet Potato Salad

OK...this recipe won't be replacing my other half's legendary and traditional potato salad at picnics and BBQ fests. But it's an interesting twist. Definitely worth a try...and hearty enough to be the centerpiece of my healthy lunch tomorrow.


Sweet Potato Salad
Makes 4-6 servings.
From Southern Living.


2 pounds sweet potatoes, peeled and cut into 1-inch cubes
Vegetable cooking spray
3/4 teaspoon salt, divided
2 celery ribs, diced
1 jalapeño pepper, seeded and finely chopped
1/2 cup diced onion
1/3 cup diced green bell pepper
3 tablespoons brown sugar
2 tablespoons chopped fresh parsley
5 tablespoons white vinegar
1 tablespoon vegetable oil
1 teaspoon hot sauce
1 teaspoon prepared mustard
3 slices peppered or regular bacon, cooked and crumbled (optional)

Arrange potatoes in an even layer on a baking sheet. Coat with cooking spray, and sprinkle with 1/2 teaspoon salt. Bake at 400° for 25 minutes or just until tender. Let cool slightly.

Stir together remaining 1/4 teaspoon salt, celery, and next 9 ingredients in a large bowl until blended. Add potatoes, and toss gently to coat. Sprinkle with crumbled bacon, if desired.


Serve warm or chilled.

Mussels in Tomato-Wine Broth

When I can't think of something else to cook for dinner, but I want something special, I will sometimes turn to mussels. I can stop at the seafood counter on the way home and buy a pound or two. Cooked with aromatics and some veggies and with a piece of crusty bread on the side, they make a perfectly satisfying meal.


Here's a simple recipe that has served as the inspiration for many a mussels meal. In the next week or two, I will post a few variations on it. You won't need to use a recipe ever again.


Mussels in Tomato-Wine Broth
From Cooking Light.
Makes two servings.


2 teaspoons olive oil
2 teaspoons minced garlic
1/4 cup dry white wine (use whatever you're drinking)
1 teaspoon fresh lemon juice
1/4 teaspoon crushed red pepper
1 (14.5 ounce) can stewed tomatoes, undrained and chopped
1 (8 ounce) bottle clam juice
2 pounds small mussels, scrubbed and debearded
2 tablespoons chopped fresh flat-leaf parsley


Heat oil in a pot over medium-high heat. Add garlic, saute 1 minute. Add wine, lemon juice, pepper, tomatoes and clam juice; bring to a boil. Add mussels.


Cover, reduce heat and simmer 5 minutes or until shells open. Remove from heat and discard any unopened shells.


Stir in parsley and serve.

Cheeseburger Meat Loaf

I cannot believe I haven't posted this recipe before. It is a family tradition, and no matter what other recipe for meat loaf I try, I come back to this one. It's rich and wonderful, but also complex enough that it deserves a good-quality bottle of wine. I'm thinking about pairing it with a wonderful (expensive) bottle of Patz & Hall Pinot Noir we brought back from our last Napa Valley excursion.

Cheeseburger Meat Loaf
Serves 4-6.

2 eggs
1/4 cup evaporated milk
2 slices stale bread, coarsely crumbled (I use Pepperidge Farm sandwich bread.)
1 small onion, finely chopped
1/4 cup finely chopped celery (or 1 teaspoon celery salt)
1 teaspoon salt
1/4 teaspoon black pepper
2 pounds ground sirloin
3 slices American cheese (the secret ingredient...a pocket of cheesy goodness in every slice)
1 cup ketchup
3/4 cup brown sugar

Beat eggs in a medium mixing bowl. Add cream and beat until well-combined. Add crumbs to egg mixture. Stir in and let sit until bread becomes good and soft. Add all remaining ingredients except cheese, ketchup and brown sugar and mix well.

Place 1/2 of mixture in loaf pan and flatten until even. Lay slices of cheese on top of meat, avoiding edges of the loaf. Place remaining meat mixture on top of cheese and shape into loaf shape, sealing cheese into middle of loaf.

Bake at 350° for 50 minutes to 1 hour.

Meanwhile, combine ketchup and brown sugar until brown sugar is dissolved and well-mixed. Remove meat loaf from oven and pour sauce over top. Bake for another 20-30 minutes or until done.

Let sit and rest for 10 minutes before serving.

Tequila Mayo Dipping Sauce

If I've had a light lunch, I can be starving before I ever start dinner. If I'm lucky and the fridge is stocked (or I've stopped by Central Market on the way home), I can pull out a half-dozen chilled peel-and-eat shrimp and mix up a small ramekin of this sauce. (I just drastically reduce the recipe and guesstimate the ratios.) Delicious. And definitely worth trying on a larger scale for your next party. It would be delicious to nosh on this while you sit by the pool or on the patio.


Tequila Mayo Dipping Sauce
Makes approximately 2 cups.


1 1/2 cups mayonnaise
2 tablespoons tequila
1/2 teaspoon minced garlic
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro leaves
Kosher salt
Freshly ground cracked black pepper


Combine all ingredients in a bowl and whisk to combine well. Serve chilled.

Cocktail of the Week: Bourbon-Spiked Iced Tea

The other day at lunch, a co-worker told a hilarious story of surviving a boring business dinner her husband hosted by conspiring with the waiter. She had him fill her regular-looking iced tea glass with a potent Long Island Iced Tea. I admire her initiative.


Here's another cocktail she could have used to outwit her tablemates. But no reason to hide this one...make up a pitcher and share!


Bourbon-Spiked Iced Tea
Makes one cocktail.


2 ounces bourbon
1/2 ounce Cointreau or triple sec
5 ounces unsweetened iced tea
1 tablespoon freshly squeezed lemon juice
1 tablespoon simple syrup


Fill a highball glass with ice. Add the bourbon, Cointreau, iced tea, lemon juice and simple syrup and stir. Garnish with a mint sprig and lemon wedge.

Cheers!

Produce: What To Store Where...

Our kitchen is a veritable cornucopia these days. My weekly forays to the farmer's market are supplemented by herbs and peppers from our patio garden and treats from a green-thumbed co-worker. It can be overwhelming. And, unfortunately, I have sometimes let some of the bounty spoil by not storing it correctly. Sure a bowl of yellow summer squash looks great on the counter, but I've learned the hard way that that is NOT where they should be kept.

So I was thrilled to find this great list in a recent issue of Cooking Light magazine that tells me exactly what to put where (so to speak...).

Refrigerator
These items go in perforated plastic bags, in the produce drawers:

Artichokes, asparagus, beans, beets, berries, broccoli, cabbage, carrots, cauliflower, celery, cherries, corn, cucumbers, figs, grapes, green onions, leafy greens, leeks, peas, radishes and summer squashes.

Countertop
Here's our opportunity to create a still-life worthy of Matisse. Just make sure you keep the produce out of the sun and allow for some air circulation.

Apples, apricots, avocados, bananas, citrus fruits, eggplant, kiwi, mangoes, nectarines, papayas, peaches, pears, peppers, pineapple, plums, pomegranates, pumpkins, tomatoes, watermelon and winter squashes. Note: You can extend the life of your avocados, kiwi, peaches, pears and plums by moving them to the fridge once they are ripe.)

Pantry
These guys need to stored away from light in a well-ventilated spot in your pantry or cupboard.

Garlic, onions, potatoes.

Beet Gratin

We love beets here at our house. And I have found a wonderful farming family at our farmer's market that sells them by the bunch. My standard treatment is to roast them and then serve them with a little tangy goat cheese and some toasted pine nuts. So I was intrigued by this recipe. And it's pretty good. But, honestly, I think the blue cheese is a little overwhelming. If I make it again (and I just might), I'd probably go back to goat cheese instead of Roquefort.

But try it and let me know what you think in the comments section below.

Beet Gratin
Makes six servings.
From Cooking Light magazine.

2 pounds beets
2 tablespoons water
Cooking spray
1/2 cup (2 ounces) crumbled Roquefort cheese
3/4 teaspoon black pepper
1/2 teaspoon kosher salt
1 tablespoon sherry vinegar
1/2 cup half-and-half
1/2 cup Italian-seasoned panko (Japanese breadcrumbs)

Preheat oven to 375°.

Leave root and 1 inch stem on beets; scrub with a brush. Reserve beet greens. Wrap beets and 2 tablespoons water in foil. Bake at 375° for 1 hour or until tender. Trim off beet roots; rub off skins. Cut beets into 1/4-inch slices.

Cook reserved greens in boiling water 2 minutes; drain. Rinse with cold water; drain and pat dry. Coarsely chop, reserving 3/4 cup greens; reserve remaining greens for another use.

Arrange half of beets in a single layer in an 11 x 7–inch baking dish coated with cooking spray. Sprinkle with half the cheese, black pepper, salt, and sherry vinegar. Repeat procedure with remaining beets, cheese, black pepper, salt, and sherry vinegar. Spread greens evenly on top of beet mixture. Pour half-and-half evenly over greens; top evenly with panko. Bake at 375° for 25 minutes or until beets are tender.

Broiled Mussels with Smoked Paprika Crumbs

I have several mussels recipes on deck for the next couple of weeks. But this one needed to go up now. I fixed it the other night as a special treat with a glass of Champagne as I watched the Tony Awards. I am madly preparing for a multi-course wine dinner for my family in a couple of weeks and this one will make the cut for the first course and a glass of bubbly.

(Note: I only cooked one pound of mussels, so I had plenty of the delicious breadcrumbs leftover. They are going in the freezer to bread a tilapia fillet sometime very soon.)

Broiled Mussels with Smoked Paprika Crumbs
Adapted from Food and Wine magazine.
Makes 8 servings.

1/2 cup dry white wine
2 pounds mussels, scrubbed
3 cups coarse fresh bread crumbs
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 large garlic clove, minced
2 teaspoons smoked Spanish paprika
Pinch cayenne pepper
1 tablespoon chopped thyme
1/2 teaspoon finely grated lemon zest
Salt and freshly ground pepper

In a pot, bring the wine to a boil. Add the mussels. Cover and cook over high heat, shaking the pot until the mussels open, 4 minutes. Using a skimmer, transfer the mussels to a rimmed baking sheet and let cool. Pour the mussel cooking liquid into a bowl. Loosen the mussels in their shells and discard the empty half of each shell. Spoon the cooking liquid over the mussels to keep them moist. Cover with plastic wrap.

Put the bread crumbs in a medium bowl. In a small skillet, melt the butter in the oil. Add the garlic, paprika and cayenne and cook over moderate heat until fragrant. Scrape the contents of the skillet over the crumbs. Add the thyme and lemon zest, season with salt and pepper and toss well.

Preheat the broiler. Remove the plastic wrap from the mussels and top them with the bread crumbs. Broil 6 inches from the heat for about 2 minutes, rotating the pan as necessary, until the bread crumbs are browned and crisp. Serve right away.

Cocktail of the Week: Smoky Mary

When I had the mega-smoker out for Memorial Day, I planned on doing some extra-special ingredients after the meat came off. I bought some poblano peppers, fresh corn and tomatoes. I was thinking a relish of some kind with the veggies. And this cocktail with the tomatoes.

Well...I never got around to putting those items on. (Grilling the corn and poblanos led to a great "salsa" for grilled chicken a couple of nights later.) But I still want to try this recipe sometime soon. It sounds wonderful.

Smoky Mary
Makes one cocktail.

3 ounces vodka
2 1/2 ounces smoked tomato juice (see below)
2 1/2 ounces tomato juice
1/2 ounce lemon juice
1/4 ounce Worcestershire sauce
Pepper/celery salt to taste
Dash of hot sauce

Shake all ingredients over cracked ice and strain into an ice-filled collins or cocktail glass.

Smoked Tomato Juice

Halve tomatoes and smoke over indirect heat on a charcoal grill using hickory or mesquite wood chips for 2o minutes. Remove and allow to cool. Transfer to a blender and process, then strain. Four medium tomatoes will yield about 2 cups of juice.

Lemon Chess Pie

OK...I'll admit it. I sometimes go to the cafeteria. It's hereditary...many a childhood night was spent at Luby's or Furr's. Especially when we went to Tulsa to visit the grandparents. (Just mention that to my siblings and they'll go into a riff on that salad lady.)

Anyway...there are two desserts I always grab for. (Oh, stop...of course I'm having dessert...the entree was chicken-fried steak or fried fish with lots of tartar sauce after all.) Chocolate icebox pie...you know, the one with the chocolate shavings on top. Or this. Lemon chess pie. Yum.

Lemon Chess Pie

1/2 cup butter, at room temperature
2 cups sugar
3 tablespoons flour
3 eggs
1 cup buttermilk
1 1/2 teaspoons vanilla
1 1/2 teaspoons lemon extract
1 1/2 teaspoons butter flavoring
1 unbaked 9-inch pie crust

Preheat oven to 350°.


Cream butter and sugar. Add flour. Add eggs one at a time, beating well after each addition. Slowly add buttermilk and flavorings. Mix well. Pour into crust.


Bake for 50 minutes. The middle may be be a little jiggly when you take it out of the oven but will firm up as it cools.

Roast Pork Tenderloin with Dried Cherries and Rosemary

I am not usually a fan of fruit with meat. Fruits are for snacking or dessert. Not chutneys, not salsas, not compotes.

That said, I like this recipe. The combination of tart dried cherries with pungent rosemary (and wine and balsamic) adds a wonderful aromatic touch to what can be a bland cut of meat. Check it out...

Roast Pork Tenderloin with Dried Cherries and Rosemary
Serves 6.

2-1 pound pork tenderloins
1/2 cup dried cherries
1/3 cup dry red wine
1/4 cup balsamic vinegar
3/4 cup cranberry juice or apple juice
4 garlic cloves, minced
6 shallots, halved lengthwise
3 tablespoons fresh rosemary
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Preheat the oven to 350°.

Rinse the pork tenderloin, pat dry and place in a shallow glass or ceramic baking dish and set aside.

Whisk together the cherries, wine, vinegar, juice, garlic, shallots and rosemary in a bowl. Pour this marinade over the pork; cover and refrigerate 2 to 3 hours or overnight, turning the pork several times.

Heat the olive oil in a large, ovenproof skillet over medium heat. Remove the pork from the marinade (reserve the marinade) and place the pork in the heated skillet. Brown the pork on all sides, about 5 to 6 minute total.

Pour the reserved marinade over the pork and place the skillet in the oven. Roast, basting several times, about 20 to 25 minutes until a meat thermometer registers 150-155°. The meat will be a light pink color.


Remove pork from the baking dish and cover loosely with foil. Let rest 5 to 10 minutes before carving.


Season the tenderloin with salt and pepper. Slice into 1/4 inch pieces and spoon the pan juices over the pork. Serve immediately.


Food/Wine Pairing: An aromatic dish with cherries? To me, that screams out for a light Pinot Noir. Go for it.

Classic Barbecue Sauce

For my money, this recipe from Southern Living is the best homemade barbecue sauce I've tasted in a long while. But for the Memoral Day Meatfest 2009 (brisket, ribs, pork, chicken and all the trimmings), I tried this one also. It's from Martha's magazine. It was tasty, but a little too "tomato-y" for my Texas tastebuds. As one of my guests said, "It's a lot like marinara sauce."

Still worth a try though. Maybe you can doctor it up some. Share your alterations with the rest of us in the comments section below.

Classic Barbecue Sauce
From Martha Stewart Living.
Makes 6 1/2 cups.

1/3 cup safflower oil
3 small onions, diced (3 cups)
6 garlic cloves, minced (3 tablespoons)
1 tablespoon plus 2 teaspoons coarse salt
1 1/2 teaspoons freshly ground pepper
1 1/2 teaspoons ancho chili powder (earthy.com) or regular chili powder
1/2 teaspoon whole coriander seeds, toasted and ground
1/4 teaspoon whole cumin seeds, toasted and ground
1/2 cup unsulfured molasses
1/2 cup packed dark-brown sugar
4 cups crushed tomatoes (from two 28-ounce cans)
3/4 cup cider vinegar
1/4 cup white vinegar
2 tablespoons Worcestershire sauce
2 cups water, plus more if needed

Heat oil in a medium pot over medium heat. Add onions and garlic, and saute until translucent and tender, about 10 minutes. Add 1 teaspoon salt, 1/2 teaspoon pepper, the chili powder, coriander, cumin, molasses, and sugar. Stir and simmer for 3 minutes. Add tomatoes and cider vinegar, and bring to a simmer. Reduce heat to medium-low, and simmer gently, stirring occasionally, until mixture is thick and dark, 2 1/2 to 3 hours. Reduce heat to low if sauce is simmering too quickly.

Pureé sauce in a blender. Add remaining 4 teaspoons salt, remaining teaspoon pepper, the white vinegar, and Worcestershire sauce, and puree. With blender running, carefully add water in a slow, steady stream. Blend until mixture is smooth and emulsified, adding more water if needed. Let cool, and refrigerate.

Oven-Poached Halibut Provençale

I've never been to Provence, but I can certainly pretend I am there when I fix this recipe, uncork a bottle of dry French rose and eat al fresco on the patio on a sunny evening.


Oven-Poached Halibut Provençale
Serves six.
Adapted from Cooking Light.


1 tablespoon olive oil
3 garlic cloves, minced
2 cups chopped fennel bulb
1 1/2 cups chopped onion
1 teaspoon salt, divided
4 cups diced tomato
1/3 cup chopped fresh basil
1/3 cup chopped fresh flat-leaf parsley
6 (6-ounce) halibut fillets
1 cup dry white wine
1/3 cup dry breadcrumbs
2 tablespoons chopped pitted kalamata olives
1 teaspoon dried herbes de Provence
1 teaspoon olive oil
1/2 teaspoon coarsely ground black pepper
Fresh flat-leaf parsley sprigs (optional)

Preheat oven to 450°.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add fennel, onion, and 1/2 teaspoon salt; sauté 8 minutes or until lightly browned. Stir in diced tomato; cook 2 minutes. Remove from heat; stir in fresh basil and fresh parsley.

Spoon half of tomato mixture into a 13 x 9-inch baking dish. Place fillets over tomato mixture. Pour wine into dish; sprinkle fillets with 1/4 teaspoon salt. Spoon remaining tomato mixture over fillets. Bake at 450° for 12 minutes or until almost done.


Combine the breadcrumbs, olives, herbes de Provence, 1 teaspoon oil, pepper, and remaining 1/4 teaspoon salt in a small bowl. Sprinkle breadcrumb mixture over fillets. Bake 8-10 minutes or until lightly browned. Serve immediately. Garnish with parsley sprigs, if desired.

Almond Cold-Oven Cake

Here's a flavorful pound cake that...as its name suggests...does not require pre-heating your oven. Perfect for summer baking. And perfect topped with summer fruit like peaches...


Almond Cold-Oven Cake
1 1/2 cup butter, softened
3 cups sugar
5 eggs
3 cups flour
1/2 teaspoon baking powder
1 cup milk
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
1/2 cup sliced almonds


Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in flavorings.


Sprinkle almonds in bottom of greased and floured 10-inch tube pan; pour batter over almonds. Place in cold oven. Turn oven on to 350; bake 1 hour and 10 minutes or until toothpick inserted in center of cake come out clean. Let cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.

Grilled Shrimp with Strawberry Salsa

Here's a summery recipe that pairs perfectly with a slightly chilled glass of rosé wine. Maybe the MacPherson from Texas or the Miner Sangiovese Rosato from California. Either way you have a success on your hands.

Grilled Shrimp with Strawberry Salsa
Serves four.

2 garlic cloves, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
Salt and freshly ground pepper to taste
1/4 cup plus 2 tablespoons pure olive oil
3 tablespoons minced shallots, divided
20 large shrimp, peeled and deveined
2 cups strawberries, hulled and diced
1 tablespoon aged balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil

Preheat grill to medium heat.

Combine the garlic, parsley and thyme with 2 tablespoons of the shallots and 1/4 cup of the olive oil in a small mixing bowl. Add salt and pepper to taste.

Thread shrimp on water-soaked bamboo skewers, five per "kabob," using two skewers per kabob so they will lay flat on the grill. Place the shrimp on a platter and brush with oil mixture. Place the shrimp skewers on the grill and cook for 1 to 2 minutes per side.

Meanwhile, heat the remaining 2 tablespoons in a small skillet over medium heat. Saute the shallot until soft and fragrant, approximately 2 minutes. Turn off the heat and stir in the strawberries, vinegar and basil. Season to taste with lots of freshly ground pepper and serve with the grilled shrimp.

Linguine with Goat Cheese, Bacon and Roasted Garlic

This is comfort food taken to a new level. A gourmet variation of macaroni and cheese. Good grub.

I made it a couple of weeks ago to go with a bottle-aged Bordeaux that Andrea Immer sent along in my wine club shipment. It got the highest rating possible from my other half: "I could eat this everyday for the rest of my life."

Linguine with Goat Cheese, Bacon and Roasted Garlic
Serves six.

12 ounces linguini pasta
1 head roasted garlic*
8 ounces fresh goat cheese
3 slices bacon, cooked crisp and crumbled
1/2 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh Italian parsley

Bring a large pot of slated water to boil over high heat. Add the pasta and cook until al dente. Meanwhile, chop 7 cloves of the roasted garlic, reserving the remainder for another use. Drain the pasta, reserving 1/4 cup of the pasta water. In a large bowl, toss the hot pasta with the garlic, bacon, goat cheese, Parmesan and 2 tablespoons of the reserved pasta water, tossing well to melt the cheeses. Add more reserved pasta water if needed to make a "sauce" that clings to the pasta. Season to taste with salt and pepper and add the parsley, tossing to mix. Serve immediately.

* To roast garlic, remove some of the papery skin from a head of garlic and cut the top third off to expose the cloves. Place on a piece of aluminum foil, drizzle with olive oil and seal the foil into a package. Bake at 350° until tender, about one hour. Allow to cool. When ready to use, simply squeeze the garlic from the root end to extract amount needed.

Seared Tuna with Scallion Cream or Basil Oil

Tuna is a wonderful bridge kind of protein. It's the perfect choice when you want fish with a little heft...it might just be the next best thing to a good steak in my book.

And while it's wonderful as is, or crusted with sesame seeds, a nice sauce can make it truly special. Here are a couple: one with a bit of green and a bit of spice and the other a silky summer-infused oil.

Scallion Cream
Makes enough sauce for four tuna steaks.


2 green onions, trimmed
1/2 cup heavy cream
1 tablespoon sake
Wasabi powder to taste.


Blend all ingredients in food processor and then heat to reduce by about half.



Basil Oil
Makes more than enough sauce for four tuna steaks. Use the leftovers to drizzle over steamed veggies or as the base for a delicious vinaigrette.


2 cups packed basil leaves
1 cup olive oil


Bring 4 quarts water to a boil and add 3 teaspoons salt. Set up an ice bath.


Blanch basil for two minutes in boiling water, then transfer immediately to an ice bath. Cool for 2 minutes; drain, then squeeze excess water from basil.


Blend basil and 1 cup olive oil in blender until well-mixed.


Strain through a coffee filter or cheesecloth.

Lemon-Spice Bread Pudding with Sauteed Peaches

Here's a summery take on bread pudding. Perfect topped with warmed peaches. Makes you want to run to the farmer's market, doesn't it?

Lemon-Spice Bread Pudding with Sautéed Peaches
From Bon Appetit.
Makes 8 servings.

6 cups 1-inch bread cubes from day-old rustic bread with crusts (about 11 ounces)
5 tablespoons butter, melted
1 vanilla bean, split lengthwise
2 cups whole milk
1 cup whipping cream
4 cardamom pods, crushed
2 whole star anise
1 1/2 teaspoons grated lemon peel
3 large eggs
1 1/4 cups sugar
1 teaspoon salt

Preheat oven to 350°F. Toss bread and melted butter on large rimmed baking sheet to coat. Place bread in oven and toast until golden, tossing occasionally, about 15 minutes. Cool.

Meanwhile, scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add milk, cream, cardamom, star anise, and lemon peel to pan and bring to simmer. Remove from heat, cover, and let steep 30 minutes. Strain.

Whisk eggs, sugar, and salt in large bowl. Gradually whisk milk mixture into egg mixture. Add bread and toss gently to combine. Cover and let stand at room temperature, stirring occasionally, at least 1 hour and up to 2 hours.

Position rack in middle of oven and preheat to 350F. Butter 11x7x2-inch glass baking dish. Transfer bread mixture to prepared dish. Bake until just set, about 55 minutes. Cool pudding at least 10 minutes. Serve warm or at room temperature with sautéed peaches.

Sautéed Peaches

4 peaches, halved, pitted, cut into 1/2-inch-thick slices
1/2 cup fresh lemon juice
1/4 cup sugar
1/4 cup (1/2 stick) butter



Place peaches, juice, and sugar in large bowl; toss to coat. Melt butter in heavy large skillet over medium-high heat. Add peaches; cook until juices thicken slightly, stirring gently, about 3 minutes.

Chile-Glazed Halibut with Avocado-Tomatillo Sauce

In this recipe, fish is given a kick in the pants with a delicious spicy-sweet glaze. The sauce makes it a perfect early summer meal.

Two notes: Instead of grilling, you can also simply bake the fish at 400° for 10 minutes. If you bake this way, you can use a more delicate (and less expensive) white fish like tilapia.

Chile-Glazed Halibut with Avocado-Tomatillo Sauce
Makes 6 servings.
From Bon Appetit.

Glaze:
6 tablespoons fresh orange juice
6 tablespoons honey
1 1/2 teaspoons minced canned chipotle chiles
1 garlic clove, coarsely chopped
1/4 teaspoon ground cinnamon

Mix all ingredients in blender until smooth. Season with salt and pepper.

Sauce:
1 large avocado, halved, pitted, peeled
2 medium tomatillos (about 4 ounces), husked, rinsed, coarsely chopped
1/4 cup fresh orange juice
1/4 teaspoon (or more) hot pepper sauce

Combine all ingredients in blender; blend until smooth.

Fish:
6 5-ounce halibut fillets (each about 1 inch thick)
1 orange with skin, cut lengthwise in half, thinly sliced crosswise
Ground cumin

Prepare barbecue (medium heat). Make crosswise slits in each fillet, cutting to within 1/4 inch of bottom and spacing slits about 3/4 inch apart. Brush glaze over top and into slits. Place orange slices in slits. Sprinkle fish with ground cumin, salt, and pepper. Place fish, orange side up, on grill; cover and cook until fish is opaque, about 8 minutes. Using wide spatula, carefully transfer fish to platter. Let rest several minutes. Spoon avocado sauce onto plates, spreading slightly. Arrange 1 fillet over sauce on each plate and serve.

Spiced Pork Tenderloin with Hoisin Mayonnaise

Here's another recipe courtesy of Andrea Immer that I prepared to go with a bottle of wine her club had sent. The wine was a Sonoma Valley Pinot Noir from Gundlach-Bundschu and it was delicious. As Andrea describes it..."exotic and hauntingly subtle." The pork was just as exotic...serve it with your favorite Pinot or Syrah.

Spiced Pork Tenderloin with Hoisin Mayonnaise
Serves four.

2 tablespoons coriander seeds
1 1/2 teaspoons fennel seeds
Kosher salt and freshly ground black pepper
1-14 ounce pork tenderloin
1/3 cup mayonnaise
2 tablespoons Hoisin sauce
1 tablespoon balsamic vinegar

Preheat the oven to 375°. In a mortar or spice grinder, lightly crush the coriander and fennel seeds and pour onto a plate. Season the tenderloin on all sides with salt and pepper, then roll it in the seed mixture to coat evenly on all sides.

Roast the pork tenderloin about 20 minutes about 20 minutes, until an instant read thermometer inserted in the thickest part of the meat registers 145°. Transfer the tenderloin to a cutting board and let rest for 10 minutes.

Meanwhile, stir together the mayonnaise, Hoisin sauce and balsamic vinegar until well-combined.

Slice the pork into medallions, dollop with the sauce and serve.

Fettucine with Prosciutto, Wild Mushrooms and Sage

Here is a rich and earthy pasta dish...nothing light about it. And it's plenty complicated to make. But it's delicious...almost sublime with a big wine like a Riserva Rioja or a Super Tuscan.

Fettucine with Prosciutto, Wild Mushrooms and Sage
Serves four.

1 1/2 cups vegetable stock, chicken stock, or water
1 ounce dried mushrooms, preferably porcinis or morels
6 quarts salted water
3 teaspoons pure olive oil
3/4 pound fresh shiitake mushrooms (button or cremini mushrooms may be substituted)
3 ounces prosciutto
8-10 fresh sage leaves
4 tablespoons unsalted butter
1 teaspoon sherry vinegar
8 ounces dry fettucine
Salt and pepper

In a small saucepan, bring the 1 1/2 cups stock or water to a boil and remove from heat. Add the dried mushrooms to the hot liquid and let soak for 30 minutes.

While mushrooms are soaking, bring the salted water and 1 teaspoon of the olive oil to a boil in a deep pot. Trim tough stem ends of shiitakes, if using. Slice the fresh mushrooms 1/4 inch thick and set aside.

Slice the prosciutto and the sage leaves into thin slivers and place in small containers, covered, in the refrigerator until ready to use.

Remove the dried mushrooms from the soaking liquid, squeezing out excess liquid, and reserve. Strain the mushroom liquid through a fine sieve lined with a coffee filter, and place it in a small saucepan on medium heat. Simmer until reduced by half, and keep warm.

Meanwhile, rinse the reconstituted dried mushrooms to remove any grit, pat them dry, and chop them fine.

In a wide skillet, heat 1 tablespoon of the butter and 2 teaspoons of the olive on medium-high, and add the fresh mushrooms. Cook, stirring, about 3 minutes. Add the sherry vinegar and reconstituted dried mushrooms and continue to cook an additional 2 minutes. Remove from heat and set aside to cool.

Add the dry fettucine to the pot of boiling water and cook al dente according to package directions.

While pasta is cooking, finish the sauce. In a skillet large enough to hold the quantity of cooked pasta and the mushroom mixture, melt the remaining 3 tablespoons butter on low. Add the prosciutto and sage strips, stir, and remove from the heat.

Drain the pasta, reserving some of the hot cooking liquid, and add the pasta to the skillet along with the mushrooms and warm mushroom liquid. Return the skillet to medium heat and add 1 cup of the hot pasta cooking water, stirring to mix and heat briefly. Season to taste with salt and pepper, and serve immediately in pasta bowls or deep, rimmed plates.

Pine Nut Crusted Tilapia

The other half and I were in Napa a couple of weeks ago celebrating another year of putting up with each other. We drank our way through the valley (with hired driver, thank you very much) and bought a bottle or two along the way. So, as the shipments start to arrive, storage has become an issue. We have a wine refrigerator that we use as our "cellar"--putting the more expensive (and for us that's like $30) bottles in there.

Problem is, we have too much of the "expensive" wine for too little storage. A couple of solutions present themselves. Get another wine fridge? Nah...not enough room. Drink some of the bottles already in there? You betcha!

Quite a few of the good bottles have come from the wine club I am in that Andrea Immer organizes. Wonderful wines from around the world that are always accompanied by informative tasting notes and delicious recipes to pair with the wines. That's the plan...several nights of great food and sumptuous wines.

Last night's bottle was a Napa Chardonnay...the 2005 Kuleto Estate Family Vineyards from Napa Valley. (On the list for the next Napa trip.) It was delicious. Not over-oaked, but full of balanced and concentrated complexity. It was the perfect foil to this really simple recipe. If you don't have a bottle of the Kuleto on hand, grab another Chardonnay...or even a smoky Sauvignon Blanc like Chateau St. Jean.

Pine Nut Crusted Tilapia
Serves four.

4 tilapia fillets (app. 6 ounces each)
Kosher salt and freshly-ground black pepper
1/4 cup pine nuts
1/4 Panko bread crumbs
1 tablespoon olive oil
1 tablespoon unsalted butter
1/3 cup dry white wine

Preheat a small skillet over medium heat. Meanwhile, season tilapia with salt and pepper.

Toast the pine nuts in the skillet, tossing frequently, until evenly browned, about five minutes. (Watch them carefully and make sure they don't burn.) Remove from the heat and finely chop.

Toss the chopped pine nuts with the Panko and pour mixture onto a plate. Dip the fillets in the mixture and coat evenly.


Heat the olive oil in a medium skillet until hot. Add the butter. When the butter has melted, add the fillets in a single layer. Cook until the first side is golden brown, about 5-7 minutes. Turn the fillets and continue cooking until the other side is browned and the fillets are cooked through, about 4-6 minutes.


Remove the fillets and set aside, keeping them warm.


Add the wine to the skillet and cook, scraping the bottom to loosen the browned bits and allowing the wine to reduce a bit.


Drizzle the wine reduction over the fillets and serve.

Cilantro Citrus Chicken

Here's a brightly fresh Southwestern take on grilled chicken.


Cilantro Citrus Chicken
From Cooking Light magazine.
(As written, the recipe serves twelve. I made the same amount of marinade and used it to grill four skinless boneless chicken breasts.)

1/2 cup chopped onion
1/3 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons olive oil
6 garlic cloves
12 (8-ounce) skinless, bone-in chicken breast halves
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
Cooking spray

Combine first seven ingredients in a food processor; process until smooth. Place six chicken breast halves and half of herb mixture in a large zip-top plastic bag. Place remaining breast halves and remaining herb mixture in a second large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bags occasionally.

Prepare grill.

Remove chicken from bag; discard marinade. Let chicken stand 15 minutes. Sprinkle chicken evenly with salt, cumin, and pepper. Place chicken, breast side down, on a grill rack coated with cooking spray. Grill 12 minutes on each side or until a thermometer registers 165°, turning once.


Serve with traditional Mexican sides, like black beans and rice. Or go exotic with an avocado sauce and cilantro-jalapeno pasta. Any way, it's delicious.

Penne with Vodka and Tomato Cream Sauce

Getting back to basics can be good. This is comfort food at its finest...not on my diet plan, but great for a cheat night or after a particularly long day at work.

Penne with Vodka and Tomato Cream Sauce
Serves four.

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
1 (28 oz.) can Italian plum tomatoes, drained, seeded, chopped
1 cup whipping cream
1/4 cup vodka
1/4 teaspoon dried crushed red pepper
1 pound penne pasta (any tubular pasta)
Freshly grated Parmesan cheese
Minced fresh chives or Italian parsley

Melt butter with oil in heavy large saucepan over medium heat. Add onions and sauté until translucent, about 8 minutes. Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes. Add cream, vodka and red pepper and boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate).

Cook pasta in large pot of boiling water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain well. Transfer to a large bowl. Bring sauce to simmer. Pour over pasta and toss well. Sprinkle with Parmesan and chives or parsley and serve.

Chilled Blueberry Pie

Blueberries are at the farmers market, so it's time for this pie to get in your belly....


Chilled Blueberry Pie


4 cups fresh blueberries
2 tablespoons cornstarch
2 tablespoons water
1/2 cup corn syrup
2 teaspoons lemon juice
1 cup whipping cream
2 tablespoons powdered sugar
1 (9 inch) graham cracker crust


Process one cup blueberries in food processor until smooth. Combine cornstarch and water in a medium saucepan, stirring until smooth. Add corn syrup, lemon juice and blueberry puree. Bring to a boil over medium heat, stirring constantly; boil one minute. Cool for one hour, then fold in remaining 3 cups of blueberries and set aside.


Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread in bottom and up sides of pie crust, forming a 1 inch thick shell.


Spoon blueberry mixture into whipped cream shell. Chill at least 4 hours before serving.

Two Southwestern Sauces

Who says grilled chicken has to be boring? These sauces take this everyday meal to a whole new level. They also would be great on salmon, slather on shrimp or topping pork or brisket tacos. In short, they need to be a part of your regular repertoire.


Guacamole Sauce
Makes about one cup sauce.


1/4 cup roughly chopped green onions
1/4 cup parsley leaves
1/4 cup fat-free sour cream
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 ripe peeled avocado, seeded and coarsely chopped


Place all ingredients in a small food processor or blender and chop until smooth. Sauce can be served cold or at room temperature.


Black Bean Sauce
Makes about two cups sauce.


1 can black beans, drained and rinsed
1/2 cup unsweetened orange juice
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cloves garlic


Place all ingredients in a small food processor or blender and chop until smooth. Pour into a saucepan and cook over medium heat until heated.

Tilapia Baked in Couscous

I serve couscous quite often as a healthy side dish. Here's taking it one step further...crusting tilapia with a flavorful couscous mixture, then baking it. All you need then to complete the meal is a salad or green vegetable of some sort.


Tilapia Baked in Couscous
Serves four.
Adapted from Everyday with Rachael Ray.


One 10-ounce box couscous
1/2 cup pine nuts
1/4 cup sun-dried tomatoes, finely chopped
1 tablespoon ground cumin
Salt and pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice plus 1 lemon, thinly sliced
Four 8-ounce tilapia fillets
3 tablespoons chopped flat-leaf parsley

Preheat the oven to 375°. In a large bowl, combine the couscous, almonds, sun-dried tomatoes and cumin and season to taste with salt and pepper. Stir in the 1/4 cup olive oil and the lemon juice.


Drizzle 1 tablespoon olive oil over the bottom of a 9-by-13-inch baking dish. Arrange the tilapia fillets in a single layer in the dish, season with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Cover the fish with the couscous mixture and arrange the lemon slices on top. Pour 2 1/2 cups water around the fish, cover with foil and bake until tender, about 25 minutes. Top with the parsley.

Cocktail of the Week: Blue Hawaiian

It's not quite summer yet, but drink one or two of these and you'll think it is.


Blue Hawaiian
Makes one cocktail.


1 ounce light rum
2 ounces pineapple juice
1 ounce blue curacao
1 ounce cream of coconut
1 slice pineapple
1 cherry


Blend rum, blue curacao, pineapple juice and cream of coconut with one cup of ice in an electric blender at high speed. Pour contents into a highball glass.


Garnish with the slice of pineapple and the cherry.

Mustard Mashed Potatoes

Mashed potatoes are an easy side dish, right? Sure...but they can get boring after a while. Even when enriched with butter, milk and generous amounts of salt and pepper. So I'm always happy when I learn of a new way to make them interesting. Here's one I should have thought of before. A bit of good quality Dijon mustard.

(And it's a perfect side dish for any meat that has a bit of mustard in the recipe. Like this rack of lamb or these easy chicken breasts.)

Mustard Mashed Potatoes
Makes six servings.

2 3/4 pounds medium-size Yukon Gold potatoes, peeled, quartered
6 tablespoons (3/4 stick) butter, room temperature
2/3 cup (or more) whole milk
3 tablespoons Dijon mustard

Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well.
Return potatoes to pot. Add butter and mash potatoes until almost smooth. Mix in 2/3 cup milk and Dijon mustard. Season to taste with salt and pepper.

Pork Butt with Worcestershire Sauce

I'm not sure how "Hawaiian" this recipe is...even though that's its origin. What I AM sure of is that it's a great way to fix an inexpensive piece of meat with delicious results.

Pork Butt with Worcestershire Sauce
Makes 6 to 8 servings.

1 (5-pound) pork butt
6 tablespoons Hawaiian salt or kosher salt
10 tablespoons liquid smoke
1 tablespoon Worcestershire sauce
6 banana leaves

Preheat oven to 400° F.

Slit the pork in several places and rub the salt, liquid smoke, and Worcestershire sauce all over the pork butt.

Wrap the pork in the banana leaves and then wrap it in foil. Place pork in a 9 by 13-inch pan and bake for 4 hours.

Once pork comes out of oven, shred with a fork and serve.

The Farmer's Market Rules!!!

OK...it's not quite summer here in Dallas. (Thank goodness...the humidity and 100° temperatures will come soon enough.) But it feels like it after one of my errands yesterday.

While downtown, I decided to stop by and see what early season veggies were in the farmer's shed. (Shed 1. Dallasite locavores...don't shop anywhere else.) I hit the mother lode. First and foremost, there are already East Texas tomatoes in. Both big beefy slicers and smaller heirloom types. The are sitting on a windowsill waiting to be sliced and topped with a drizzle of olive oil and a sprinkling of salt. My mouth is watering just thinking about it.

But that's not all....

Tiny baby beets perfect for roasting with thyme and Balsamic vinegar. Then sprinkled with good-quality goat cheese while still warm.

Turnips. I'll boil them and mash them with a little butter and salt to make my other half incredibly happy. Now, if I can just come with an interesting recipe for the greens.

Green beans that I'll simmer with bacon and chopped onion until meltingly tender. And new potatoes that will go in the green bean bath for the last hour or so of cooking.

And to gild the lily, wonderfully sweet spring red and white onions. They'll go on top of the tomatoes, in the green beans and are good enough to eat out of hand.

Also found some handmade pasta and the most wonderful farm-raised eggs. (They were perfect this morning in my Mother's Day Eggs Benedict.)

This is only the beginning. I'll be there almost every weekend. And my $20 or so will continue to yield a cornucopia of goodies. I already have my eyes on jalapeno peppers. Yellow squash. Cucumbers. And of course, more and more tomatoes.

Maybe I'll see you down there?

Fillet of Cod with Asparagus and Prosciutto

Combining healthy ingredients like cod and asparagus with a bit of prosciutto for richness makes these dinners in a packet a great weeknight meal.


Fillet of Cod with Asparagus and Prosciutto
Makes six servings.

From Bon Appetit.


2 garlic cloves, minced
1 teaspoon salt
2 tablespoons (1/4 stick) butter
1 tablespoon plus 6 teaspoons olive oil
1/3 cup fresh lemon juice
1 1/2 teaspoons grated lemon peel
1/2 teaspoon ground black pepper
6 6-ounce cod fillets, pinbones removed
6 ounces paper-thin prosciutto slices, halved lengthwise

Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water to cool. Drain well.

Mash garlic and 1 teaspoon salt to paste in small bowl. Melt butter with 1 tablespoon oil in small nonstick skillet over medium heat. Add garlic paste; stir until pale golden, about 1 minute. Stir in lemon juice, peel, and 1/2 teaspoon black pepper. Remove from heat.

Preheat oven to 500°F. Cut out six 12-inch squares of parchment paper. Place 1 parchment square on work surface. Drizzle 1 teaspoon oil over parchment. Place 1 cod fillet in center of parchment. Spoon 1/6 of garlic-lemon mixture over fish. Cover with 1/6 of asparagus spears. Arrange 1/6 of prosciutto slices over. Fold 2 opposite sides of parchment in over fish and vegetables, then fold in remaining 2 sides, enclosing completely. Fasten parchment edges together with paper clips to seal packet. Place on large rimmed baking sheet. Repeat procedure with remaining parchment, oil, fish, garlic-lemon mixture, asparagus, and prosciutto. (Can be prepared 6 hours ahead. Refrigerate.)

Bake fish until just opaque in center (parchment will turn golden brown), about 12 minutes. Transfer 1 parchment packet to each of 6 plates. Open parchment packets and serve.

Whitefish with Radicchio, White Beans and Lemon Vinaigrette

In this recipe from Food Network's Giada De Laurentiis, simple tilapia (or other fish fillets) become the centerpiece of a hearty dinner made fresh with a citrusy vinaigrette.


Whitefish with Radicchio, White Beans and Lemon Vinaigrette
Makes 6 servings.

8 tablespoons extra-virgin olive oil
3 shallots, thinly sliced
1 large head radicchio (about 12 ounces), coarsely chopped
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup fish broth
Salt and freshly ground black pepper
6 (5 to 6-ounce) whitefish fillets, such as tilapia
All-purpose flour, for dredging
Lemon Vinaigrette, recipe follows

Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.

Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.

Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.

Lemon Vinaigrette:
1/4 cup fresh lemon juice
1/4 cup lightly packed fresh Italian parsley leaves
2 cloves garlic
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.

Sweet and Spicy Almonds

Almonds are good for you. I read recently that we should eat twelve a day to keep heart healthy. Now these almonds are not quite as healthy, gilded as they are with a bit of butter and a sweet spicy glaze. But a touch of decadence is almost always a good thing.


Sweet and Spicy Almonds
Makes 2 1/2 cups.


2 1/2 cups raw almonds
1 1/2 tablespoons unsalted butter, melted
1 1/2 teaspoons sugar
1 teaspoon coarse salt
1/2 teaspoon cayenne pepper


Preheat oven to 375 degrees.


Roast the almonds in a baking dish about ten minutes, until fragrant and toasted.


Transfer the nuts to a bowl and toss with the butter. Sprinkle the sugar, salt and cayenne over the nuts and toss to coat. Let cool slighly before serving.

Mashed Potatoes with Goat Cheese and Chives

Here's another way to "gussy up" mashed potatoes.

Mashed Potatoes with Goat Cheese and Chives
Makes 12 servings.
From Cooking Light.

3 pounds peeled baking potatoes, cut into 1-inch pieces
1 1/4 teaspoons salt, divided
2 tablespoons butter
3/4 cup (6 ounces) goat cheese
1/4 teaspoon freshly ground black pepper
1 cup 2% reduced-fat milk
3 tablespoons finely chopped fresh chives

Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.

Add cheese and pepper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in chives.

Southwestern Chicken Bundles

Here's a stuffed chicken recipe that's easy enough to fix on a weeknight. Especially if said weeknight is Cinco de Mayo.

Southwestern Chicken Bundles
Serves four.

4 boneless skinless chicken breasts
1 (5 1/4 ounce) can whole green chiles, drained
4 (1 ounce) slices Monterey Jack pepper cheese
1 large egg
2 tablespoons water
1 cup tortilla chips, crushed
Salsa

Place chicken between 2 sheets of heavy-duty plastic wrap. Flatten to 1/8 inch thickness with a meat mallet or rolling pin.

Top each chicken breast with 1 green chile and 1 cheese slice. Roll up and secure with a toothpick.

Whisk together egg and 2 tablespoons water in a shallow bowl.

Dip chicken rolls in egg mixture and dredge in the crushed chips.

Place the rolls in a lightly greased baking dish.

Bake at 375° for 30 to 35 minutes.


Let stand for 5 minutes before slicing.


Serve with salsa.

Spicy Shrimp Tamales with Roasted Tomatillo Sauce and Goat Cheese

Yeah...so the Life Should Be Beautiful mantra also says things shouldn't be overly complicated. But I also like a challenge. It's why I make fresh ravioli once every couple of years. (I just buy the high-quality frozen stuff available the rest of the time.) Why I have a recipe for homemade egg nog in my arsenal. And why I once made these delicious tamales. It's been several years...might just be time to make them again. How about for Cinco de Mayo?


Spicy Shrimp Tamales with Roasted Tomatillo Sauce and Goat Cheese
Makes about 15 tamales.


1 pound tomatillos, husked
1 white onion, peeled
4 garlic cloves
2 Anaheim green chiles, seeds and stems removed
2 teaspoons cumin
1 teaspoon salt
1/2 cup cilantro
2 cups prepared masa
6 ounces goat cheese, room temperature
1 bag dried cornhusks, cleaned and soaked
2 pounds jumbo shrimp, cleaned
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon coriander
Salt and pepper, to taste
2 tablespoons olive oil

Place tomatillos, onion, garlic, and green chiles in a roasting pan and bake in a preheated 400 degree F oven for 12 to 15 minutes. Transfer the roasted vegetables to a food processor along with any juices that are at the bottom of the pan. Add the cumin, salt, and cilantro. Pulse the mixture until combined but still chunky. You may add a bit of water or broth if the mixture is too thick. Reserve half the sauce to serve with the tamales.

In a deep bowl, combine the masa and remaining half of the tomatillo sauce. Beat until fully incorporated and the dough is green. Fold in the softened goat cheese.

Set the cornhusks on a sheet pan covered by a damp towel. Lay the husk flat on a plate with the smooth side up and the narrow end facing you. Spread a thin, even layer of the masa mixture over the surface of the husk with a tablespoon that is dipped in water. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.

Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.

Coat the shrimp with cumin, chili powder, cayenne, coriander, salt, and pepper. Heat oil in a saute pan, cook the shrimp for 5 minutes until pink. To serve, unfold the tamales, top with the spicy shrimp and spoon the reserved tomatillo sauce over the top.

Sole Fillets in White Wine Sauce

Here's a fairly simple preparation of sole fillets that results in a delicious dish that is definitely dinner party material.

Sole Fillets in White Wine Sauce
Makes four servings.

8 button mushrooms
8 sole fillets
1 tablespoons chopped onion or shallots
1 tablespoon butter
2/3 cup dry white wine
3/4 cup fish broth (or water in a pinch)
3/4 cup whipping cream (or milk to save fat and calories)
1/2 cup butter
Juice of 1/3 lemon
Kosher salt and freshly ground pepper
Dill, to garnish if desired

Clean the mushrooms and chop finely.

Gently flatten the sole fillets and season with salt. Top fillets with chopped mushrooms and set aside.

In a wide skillet, sauté onion in 1 tablespoon butter until translucent. Do not brown.

Add fish fillets to pan. Pour in wine and fish broth or water. Cover and steam for 5 minutes.

Carefully remove the fish to a serving plate and keep warm.

Strain juices in to a saucepan. Add cream or milk. Cook until reduced by about half. dd butter, a teaspoon at a time, whisking. season to taste with lemon juice, salt and pepper.

Pour sauce over fish. Garnish with fresh dill and serve.

Blueberry Crisp

Here's a simple and tasty way to prepare all those Texas blueberries that are plentiful and inexpensive at farmer's markets and grocery stores right now.

Blueberry Crisp

Toss 6 cups of fresh blueberries in a mixture of 1 tablespoon grated lemon rind and 1 cup sugar. Pout into a 7" by 11" baking dish.

To make the topping, combine the following with a pastry blender or in the food processor until crumbly.

2/3 cup flour
2/3 cup brown sugar
1 teaspoon cinnamon
1 1/2 cups rolled oats
8 tablespoons butter, sliced into pieces

Sprinkle topping over blueberries and bake at 350° for 30-35 minutes until filling is bubbly and topping is slightly browned.

Chicken Breasts with Prosicutto and Sage

These days we're all trying to be economical. Around here, I hit the grocery stores when meats or fish are on sale and buy plenty. Then I use my handy vacuum sealer and freeze them in dinner-size portions. A couple of chicken breasts. Couple of salmon fillets. You get the idea.


But then I'm faced with what to do with all that bounty. Grilled chicken...only good every so often. So I'm always looking for simple inspirations on ways to kick up the flavor a little. Here's a perfect example. Some fresh sage and a little prosciutto create a wonderfully complex tasting dish...without it being complicated to prepare.


Chicken Breasts with Prosciutto and Sage
Serves 6.

6 boneless, skinless chicken breasts
24 leaves fresh sage, stems removed
6 slices prosciutto
1 tablespoon olive oil
3 tablespoons dry sherry


Rinse and pat dry the chicken breast halves. Place them smooth-side up on a work surface. Place four sage leaves at an angle atop each chicken breast, spacing them evenly for a striped look.


Working one at a time, carefully center a prosciutto slice on each chicken breast covering the sage leaves. Wrap the slice around and secure with toothpicks.


In a nonstick skillet, heat the olive oil over medium. Place the chicken breasts sage-side down in the pan. Cover and cook for ten minutes. Turn the chicken breasts and continue cooking, uncovered, until cooked through, about 5-7 minutes, depending on the thickness of the chicken. Transfer the chicken breasts to a plate and keep warm.


Add the sherry tot he pan and increase the heat to medium-high. Cook, scraping to loosen any browned bits, until the liquid in the pan thickens slightly.


Drizzle the sauce over the chicken and serve immediately.


Food-Wine Pairing: Forget about the white wine with chicken rule for this one. The additions of earthy sage and sweet-salty prosciutto cry out for a red. Maybe a little fruit forward but still plenty of structure. Syrah? Super Tuscan? Merlot? Heck, try all three and let me know what you think.

Spinach and Leek Gratin with Roquefort Crumb Topping

Here's a side dish that is a bit fancier than plain 'ol spinach. But it's still really easy. I made it even easier by wilting the spianch and then just adding the butter and leeks to the same pan. I also substituted goat cheese for the blue...adding it to the veggie mixture and letting melt in slightly before putting it in the baking dish and topping with breadcrumbs.

Spinach and Leek Gratin with Roquefort Crumb Topping
Serves eight.
From Bon Appetit.

5 tablespoons butter, divided
3 1/2 tablespoons horseradish Dijon mustard, divided
2 1/3 cups fresh breadcrumbs from crustless French bread
1 cup crumbled Roquefort cheese (generous 4 ounces)
3 9-ounce bags spinach leaves
1 8-ounce leek, halved lengthwise, thinly sliced crosswise (about 3 cups)
3/4 cup heavy whipping cream

Preheat oven to 400°F.

Melt 3 tablespoons butter in medium skillet over medium-high heat. Mix in 2 tablespoons mustard, then breadcrumbs. Sauté until breadcrumbs are golden, about 5 minutes. Cool briefly.

Mix in cheese.

Toss 1 1/2 bags spinach in large nonstick pot over high heat until wilted, about 3 minutes. Transfer to sieve set over bowl. Repeat with remaining spinach. Press on spinach to drain.

Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add leek; sauté 4 minutes. Add cream, remaining 1 1/2 tablespoons mustard, and spinach. Toss until thick and blended, about 2 minutes. Season with salt and pepper. Transfer to 7x11-inch baking dish. Top with breadcrumb mixture. Bake until bubbling, about 10 minutes.

Parmesan Herb Baked Flounder

I love fish topped with breadcrumbs and flavor enhancers. Here's a great example.

Parmesan Herb Baked Flounder
Adapted from Cooking Light.
Makes four servings.

4 (6 ounce) flounder fillets
1/3 cup Parmesan cheese
1/4 cup mayonnaise
2 tablespoons minced green onion
1/4 cup dry breadcrumbs
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 400°.

Place the fish on a foil-lined baking sheet coated with cooking spray.

Combine cheese, mayonnaise and green onion and spread evenly over fish.

Combine bread crumbs and remaining ingredients; sprinkle evenly over fish. Lightly coat fish with cooking spray.

Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork.

Coconut Cream Pie

Here's an oldie, but a goodie. A former boss of mine LOVED coconut cream pie, and practically dared me to make one that he would like. He considered himself a connoisseur and was not going to be easily impressed by a half-hearted attempt. This one won him over. So I had to make one about once a month for us to enjoy at the office. Wish he was still around so I could bake him another one. This one's for you, Mr. Hughes.

Coconut Cream Pie
Makes one pie.

3/4 cup sugar
1/4 cup cornstarch
2 cups milk
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla
1 cup flaked coconut
1 baked 9-inch pie shell
1 cup whipping cream
1/4 cup sifted powdered sugar

Combine sugar and cornstarch in a heavy saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook one minute.

Beat egg yolks; gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, for 30 seconds. Remove from heat; stir in butter, vanilla and coconut. Pour into pie shell. Cool completely; cover and chill in refrigerator one to two hours.

Whip cream and sweeten with powdered sugar. Spread onto pie and garnish with toasted coconut if desired.