The recipe for the "sauce" on this fish dish was super intriguing to me. Honestly, I wasn't sure it would work. But I fixed it last weekend for some friends and family and it was a big hit. I adapted it slightly--the grape tomatoes the original called for really didn't work well. So I used a can of fire-roasted diced tomatoes I had on hand. And it has uses far beyond topping fish. It's a fresh take on more traditional barbecue sauce that you could serve alongside pork (maybe even on a pulled pork sandwich), chicken or grilled vegetables.
Halibut with Barbecue Tomato Sauce and Polenta
Adapted from Everyday with Rachael Ray
Serves four.
1 pint grape tomatoes (I added a can of fire-roasted diced tomatoes, and will simply substitute for grape tomatoes in the future.)
3 tablespoons extra virgin olive oil
Salt and pepper
Four 1-inch-thick halibut steaks (6-8 ounces each) (To save money, use any white flaky fish. Mine was delicious with orange roughy fillets.)
4 slices center-cut bacon or black pepper bacon, chopped
1 onion, chopped
2 cloves garlic, chopped
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
2 teaspoons hot pepper sauce
1 teaspoon Worcestershire sauce
Cooked polenta to serve
Pre-heat the oven to 400°F. On a rimmed baking sheet, toss the tomatoes with 1 tablespoon olive oil and salt and pepper. Roast until charred, about 15 minutes.
Season fish with salt and pepper and olive oil and roast in oven at 400 degrees for ten minutes or until done.
Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the bacon and cook for 3 minutes. Drain off all but about 2 tablespoons of the fat. Add the onion and garlic and cook for 3 minutes. Stir in the vinegar, brown sugar, hot sauce and Worcestershire sauce. Add the tomatoes.
Top the fish with the tomato sauce and serve with the polenta.
Thursday, October 30, 2008
Sunday, October 26, 2008
Superfast Japanese Salt and Sugar Pickles
I don't think I knew it, but the Japanese are into pickles. (I know because it's been in magazines and on Martha Stewart!) Now apparently, not the kind of pickles that this Southern boy is used to. Like bread and butter pickles. Or even pickled beets. The Japanese version is simple, simple, simple. Vegetables sprinkled with a sea salt and sugar mixture that pulls out some of the liquid and crisps them quickly. And the sugar has the added benefit of taming some of the radishes' heat.
(Note: This would be a wonderfully simple snack to take to work. Put the prepped veggies into a tupperware-type container and pack the sugar/salt mixture in a baggie or smaller container. When ready to eat, throw the sugar and salt on top of the veggies, put the lid back on and shake a bit. Let sit for ten minutes and then enjoy.)
Superfast Japanese Salt and Sugar Pickles
From Food & Wine.
1 teaspoon fine sea salt
1 teaspoon sugar
3 very large radishes, halved and sliced into thin wedges (1 1/2 cups)
2 thin daikon radishes, sliced crosswise 1/8 inch thick (1 1/2 cups)
2 Kirby cucumbers, sliced crosswise 1/4 inch thick (1 1/2 cups)
2 pounds seedless watermelon—rind removed, flesh sliced 1/3 inch thick and cut into 2-inch wedges (Blog note: I didn't use watermelon...sounded too complcated.)
In a small bowl, combine the salt and sugar. Arrange the radishes, daikon, cucumbers and watermelon in separate bowls; sprinkle 1/2 teaspoon of the salt mixture over each and toss. Let the pickles stand for 5 to 10 minutes. Serve immediately.
(Note: This would be a wonderfully simple snack to take to work. Put the prepped veggies into a tupperware-type container and pack the sugar/salt mixture in a baggie or smaller container. When ready to eat, throw the sugar and salt on top of the veggies, put the lid back on and shake a bit. Let sit for ten minutes and then enjoy.)
Superfast Japanese Salt and Sugar Pickles
From Food & Wine.
1 teaspoon fine sea salt
1 teaspoon sugar
3 very large radishes, halved and sliced into thin wedges (1 1/2 cups)
2 thin daikon radishes, sliced crosswise 1/8 inch thick (1 1/2 cups)
2 Kirby cucumbers, sliced crosswise 1/4 inch thick (1 1/2 cups)
2 pounds seedless watermelon—rind removed, flesh sliced 1/3 inch thick and cut into 2-inch wedges (Blog note: I didn't use watermelon...sounded too complcated.)
In a small bowl, combine the salt and sugar. Arrange the radishes, daikon, cucumbers and watermelon in separate bowls; sprinkle 1/2 teaspoon of the salt mixture over each and toss. Let the pickles stand for 5 to 10 minutes. Serve immediately.
Tuesday, October 21, 2008
Summer Squash Casserole
OK...so summer is over. But even though we can't get fresh yellow crookneck squash at the farmers market (or out of your own garden, you overachiever), that's no reason to stop eating veggies. In this day and time, you can get fresh (even organic) vegetables year-round. So hit the grocery and make this casserole anytime you want. Thumb your nose at Mother Nature. We're having squash...even in January.
With the stuffing mix angle, you could even stir things up and serve this as a part of your Thanksgiving feast!
(Note: Use fat-free, low-sodium soup and fat-free sour cream and this casserole is pretty healthy...except for that pesky stick of butter.)
Summer Squash Casserole
From Southern Living magazine.
Serves 8-12.
1 1/2 pounds yellow squash
1 pound zucchini
1 small sweet onion, chopped
2 1/2 teaspoons salt, divided
1 cup grated carrots
1 (10 3/4-oz.) can cream of chicken soup
1 (8-oz.) container sour cream
1 (8-oz.) can water chestnuts, drained and chopped
1 (8-oz.) package herb-seasoned stuffing
1/2 cup butter, melted
Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.
Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.
Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.
With the stuffing mix angle, you could even stir things up and serve this as a part of your Thanksgiving feast!
(Note: Use fat-free, low-sodium soup and fat-free sour cream and this casserole is pretty healthy...except for that pesky stick of butter.)
Summer Squash Casserole
From Southern Living magazine.
Serves 8-12.
1 1/2 pounds yellow squash
1 pound zucchini
1 small sweet onion, chopped
2 1/2 teaspoons salt, divided
1 cup grated carrots
1 (10 3/4-oz.) can cream of chicken soup
1 (8-oz.) container sour cream
1 (8-oz.) can water chestnuts, drained and chopped
1 (8-oz.) package herb-seasoned stuffing
1/2 cup butter, melted
Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.
Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.
Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.
Sunday, October 19, 2008
Oat Bran Applesauce Mini Muffins
I really need to get back on the program. I've been working out faithfully, but not eating well at all. Corny dogs at the State Fair. Late night Whataburger runs. And Sonic onion rings for a snack yesterday. It's all adding up...around my waist.
So it's back to my plan. I know how to do it. Lots of fruits and vegetables. Eating six meals a day. Revving up the metabolism. It's worked before.
And here's a recipe that I made today to start things off right. These yummy double-bite muffins are packed with healthy ingredients and easy to grab when I don't feel like cooking an egg or even making whole wheat toast.
I have to admit that I thought that these might taste like mini bales of hay as healthy as they sounded. But they're wonderfully moist and very flavorful.
Oat Bran Applesauce Mini Muffins
From Martha Stewart Living.
Makes two dozen mini-muffins.
Vegetable-oil cooking spray
2 cups unsweetened applesauce
2 ounces dates, pitted and chopped (1/2 cup)
1 cup wheat bran
1/2 cup low-fat buttermilk
1 large egg
2 tablespoons honey
3/4 teaspoon grated fresh ginger
1/2 teaspoon vanilla extract
1/2 cup plus 2 tablespoons all-purpose flour
2 tablespoons ground flaxseed
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup plus 1 tablespoon old-fashioned oats
Preheat oven to 375 degrees. Coat 2 mini-muffin tins with cooking spray. Place applesauce and dates in a medium saucepan. Cook over medium heat, stirring frequently, until mixture is reduced to 1 1/4 cups, 15 to 20 minutes. Spread in an even layer on a rimmed baking sheet, and let cool completely.
Transfer to a large bowl, and stir in bran, buttermilk, egg, honey, ginger, and vanilla. Let stand for 10 minutes.
Meanwhile, whisk together flour, flaxseed, baking soda, salt, allspice, and 1/4 cup oats. Stir into bran mixture.
Spoon batter into prepared tins, filling to the brims. Sprinkle remaining 1 tablespoon oats over muffins. Bake until a toothpick inserted into center of 1 comes out clean, 21 to 23 minutes. Let cool completely in pans on wire racks. (Muffins can be stored in an airtight container at room temperature for up to 3 days.)
So it's back to my plan. I know how to do it. Lots of fruits and vegetables. Eating six meals a day. Revving up the metabolism. It's worked before.
And here's a recipe that I made today to start things off right. These yummy double-bite muffins are packed with healthy ingredients and easy to grab when I don't feel like cooking an egg or even making whole wheat toast.
I have to admit that I thought that these might taste like mini bales of hay as healthy as they sounded. But they're wonderfully moist and very flavorful.
Oat Bran Applesauce Mini Muffins
From Martha Stewart Living.
Makes two dozen mini-muffins.
Vegetable-oil cooking spray
2 cups unsweetened applesauce
2 ounces dates, pitted and chopped (1/2 cup)
1 cup wheat bran
1/2 cup low-fat buttermilk
1 large egg
2 tablespoons honey
3/4 teaspoon grated fresh ginger
1/2 teaspoon vanilla extract
1/2 cup plus 2 tablespoons all-purpose flour
2 tablespoons ground flaxseed
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup plus 1 tablespoon old-fashioned oats
Preheat oven to 375 degrees. Coat 2 mini-muffin tins with cooking spray. Place applesauce and dates in a medium saucepan. Cook over medium heat, stirring frequently, until mixture is reduced to 1 1/4 cups, 15 to 20 minutes. Spread in an even layer on a rimmed baking sheet, and let cool completely.
Transfer to a large bowl, and stir in bran, buttermilk, egg, honey, ginger, and vanilla. Let stand for 10 minutes.
Meanwhile, whisk together flour, flaxseed, baking soda, salt, allspice, and 1/4 cup oats. Stir into bran mixture.
Spoon batter into prepared tins, filling to the brims. Sprinkle remaining 1 tablespoon oats over muffins. Bake until a toothpick inserted into center of 1 comes out clean, 21 to 23 minutes. Let cool completely in pans on wire racks. (Muffins can be stored in an airtight container at room temperature for up to 3 days.)
Thursday, October 16, 2008
Crispy Black Bean Cakes with Sour Cream and Avocado
This recipe came from an interesting article in Food & Wine magazine (my favorite!) on "Canned Bean Cuisine." Recipes that demonstrated ways to "gussy up" canned beans into something more substantial, more delicious, and...dare I say it?...more gourmet. An interesting option was spinach salad with cannelini beans and shrimp. But I was most intrigued by THIS idea...crispy, creamy pan-fried cakes with a Southwestern twist. And, honestly, they turned out even FAR better than that. So good, in fact, that they're on the short list (probably topped with a spicy grilled shrimp) for an upcoming wine pairing dinner...with either a creamy Chardonnay or a tangy rosé. But, I digress...on to this wonderfully delicious and easy to fix recipe.
Crispy Black Bean Cakes with Sour Cream and Avocado
From Food & Wine magazine.
Serves four.
2 tablespoons vegetable oil, plus more for frying
1 small onion, cut into 1/4-inch dice
1 large garlic clove, minced
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Two 15-ounce cans black beans, drained
1 1/4 cups plain dry bread crumbs
Kosher salt and freshly ground pepper
1/3 cup all-purpose flour
2 large eggs, beaten
Sour cream, avocado, scallions and lime wedges, for serving
In a medium skillet, heat the 2 tablespoons of vegetable oil. Add the onion and garlic and cook over moderate heat just until softened, about 3 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Scrape the onion mixture into the bowl of a food processor. Add 1 1/2 cups of the beans and pulse until the mixture is finely chopped but not smooth. Scrape the mixture into a medium bowl. Mix in the remaining whole beans and 1/2 cup of the bread crumbs and season with salt and pepper. Form the mixture into twelve 1/4-cup patties, about 1/2 inch thick.
Put the flour, beaten eggs and the remaining 3/4 cup of bread crumbs into 3 shallow bowls. Dust each black bean cake with the flour, tapping off the excess. Dip the cakes in the egg and then in the bread crumbs, pressing so that the bread crumbs adhere.
In a very large skillet, heat 1/8 inch of oil until shimmering. Add the cakes and fry over moderate heat until golden brown, about 2 minutes per side. Drain on paper towels. Serve the black bean cakes with sour cream, avocado, scallions and lime wedges.
Crispy Black Bean Cakes with Sour Cream and Avocado
From Food & Wine magazine.
Serves four.
2 tablespoons vegetable oil, plus more for frying
1 small onion, cut into 1/4-inch dice
1 large garlic clove, minced
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Two 15-ounce cans black beans, drained
1 1/4 cups plain dry bread crumbs
Kosher salt and freshly ground pepper
1/3 cup all-purpose flour
2 large eggs, beaten
Sour cream, avocado, scallions and lime wedges, for serving
In a medium skillet, heat the 2 tablespoons of vegetable oil. Add the onion and garlic and cook over moderate heat just until softened, about 3 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Scrape the onion mixture into the bowl of a food processor. Add 1 1/2 cups of the beans and pulse until the mixture is finely chopped but not smooth. Scrape the mixture into a medium bowl. Mix in the remaining whole beans and 1/2 cup of the bread crumbs and season with salt and pepper. Form the mixture into twelve 1/4-cup patties, about 1/2 inch thick.
Put the flour, beaten eggs and the remaining 3/4 cup of bread crumbs into 3 shallow bowls. Dust each black bean cake with the flour, tapping off the excess. Dip the cakes in the egg and then in the bread crumbs, pressing so that the bread crumbs adhere.
In a very large skillet, heat 1/8 inch of oil until shimmering. Add the cakes and fry over moderate heat until golden brown, about 2 minutes per side. Drain on paper towels. Serve the black bean cakes with sour cream, avocado, scallions and lime wedges.
Monday, October 13, 2008
Mustard Green and Sweet Onion Frittata
Here's another recipe in the parade of hors d'ouerves I've been testing. It's easy enough and can be made a day or two ahead. It reminds me of the traditional Spanish tapa tortilla espagnola. So I added a little garlic pepper to mayonnaise to serve alongside, much as a traditional Andalucian taverna might serve some aioli alongside your tortilla and cold copita of sherry. The frittata can be served warm, at room temperature or cold.
(Note: I substituted collard greens since my grocery store was out of mustard greens. They still add plenty of a nice bite--and actually I wonder if the mustard greens would make the finished product overly bitter. But whatever greens you use, make sure you chop them fairly finely if you're planning to serve this in canape-size bites. Otherwise, you end up with lots of bits hanging out...not the most attractive presentation.)
Mustard Green and Sweet Onion Frittata
From Food & Wine magazine.
3 tablespoons extra-virgin olive oil
1 large sweet onion, diced
1 1/2 pounds mustard greens (or other greens), stems discarded and leaves fairly finely chopped 16 large eggs, beaten
Kosher salt and freshly ground pepper
1/3 cup grated Parmigiano-Reggiano
Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.
Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top.
Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.
(Note: I substituted collard greens since my grocery store was out of mustard greens. They still add plenty of a nice bite--and actually I wonder if the mustard greens would make the finished product overly bitter. But whatever greens you use, make sure you chop them fairly finely if you're planning to serve this in canape-size bites. Otherwise, you end up with lots of bits hanging out...not the most attractive presentation.)
Mustard Green and Sweet Onion Frittata
From Food & Wine magazine.
3 tablespoons extra-virgin olive oil
1 large sweet onion, diced
1 1/2 pounds mustard greens (or other greens), stems discarded and leaves fairly finely chopped 16 large eggs, beaten
Kosher salt and freshly ground pepper
1/3 cup grated Parmigiano-Reggiano
Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.
Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top.
Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.
Sunday, October 12, 2008
Pecan Cheesecake Pie
Pecan pie is sacred at Thanksgiving dinner at my parents' house. I'm always supposed to bring it, but NEVER allowed to experiment. Not even a splash of bourbon for richness. And I was almost banished permanently from the county for bringing one with chocolate as a major part of the recipe.
Nope...it's the Better Homes and Gardens recipe that's required. Just eggs, butter, corn syrup, sugar and pecans. Nothing else. Period.
But I have a devious plan for this year. I tore this recipe out of last year's Southern Living. Finally got around to trying it last week. It's delicious. Creamier than the traditional. But just as full of pecan flavor. It's what I'm taking to the Thanksgiving feast this year. Whether they're ready for it or not. Shhhhhh...don't tell my mother.
Pecan Cheesecake Pie
From Southern Living.
Serves eight.
1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup
Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 teaspoon vanilla; pour mixture over pecans. Place pie on a baking sheet.
Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.
Nope...it's the Better Homes and Gardens recipe that's required. Just eggs, butter, corn syrup, sugar and pecans. Nothing else. Period.
But I have a devious plan for this year. I tore this recipe out of last year's Southern Living. Finally got around to trying it last week. It's delicious. Creamier than the traditional. But just as full of pecan flavor. It's what I'm taking to the Thanksgiving feast this year. Whether they're ready for it or not. Shhhhhh...don't tell my mother.
Pecan Cheesecake Pie
From Southern Living.
Serves eight.
1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup
Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 teaspoon vanilla; pour mixture over pecans. Place pie on a baking sheet.
Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.
Friday, October 10, 2008
Sauteed Corn, Spinach and Green Beans
This is one of those "duh" recipes. Something that we all could come up with...but we didn't, did we? I keep frozen veggies on hand at all times, but hadn't ever thought to put this particular combination together. And of course, Martha's minions make it really delicious with the addition of thyme and a splash of vinegar. It's an easy and healthy side dish. (And hearty enough that we made it the centerpiece of our all veggie meal the other night.)
Sauteed Corn, Spinach and Green Beans
From Martha Stewart's Everyday Food.
Serves four.
1 tablespoon olive oil
1 box (10 ounces) frozen corn kernels
1 box (10 ounces) frozen cut green beans
5 ounces baby spinach (equivalent to one pre-packed container in produce section)
1/4 teaspoon dried thyme leaves
coarse salt and ground pepper
2 teaspoons white-wine vinegar
In a large skillet, heat oil over medium-high. Add corn and green beans, and cook until green beans are warmed through, 4 to 6 minutes.
Add spinach and thyme. Cook, tossing, until spinach is wilted, 1 to 2 minutes. Stir in vinegar; season with salt and pepper.
Sauteed Corn, Spinach and Green Beans
From Martha Stewart's Everyday Food.
Serves four.
1 tablespoon olive oil
1 box (10 ounces) frozen corn kernels
1 box (10 ounces) frozen cut green beans
5 ounces baby spinach (equivalent to one pre-packed container in produce section)
1/4 teaspoon dried thyme leaves
coarse salt and ground pepper
2 teaspoons white-wine vinegar
In a large skillet, heat oil over medium-high. Add corn and green beans, and cook until green beans are warmed through, 4 to 6 minutes.
Add spinach and thyme. Cook, tossing, until spinach is wilted, 1 to 2 minutes. Stir in vinegar; season with salt and pepper.
Thursday, October 02, 2008
Goat Cheese Stuffed Mushrooms with Bread Crumbs
I'm already testing appetizer recipes for the upcoming party season. From our Halloween shindig in a couple of weeks straight through to New Year's, I fix lots of nibbles and snacks for a variety of occasions. Here's one that's a keeper. It's easy to assemble and can be made ahead. And each little bite is packed with flavor with nice contrasting texture.
(One note: I thought the browned cremini mushrooms got a little dark and looked a bit unappetizing. One of my guests disagreed, saying she liked the contrasting colors of the mushrooms and the goat cheese. Regardless, I might use white button mushrooms next time.)
Goat Cheese Stuffed Mushrooms with Bread Crumbs
From Food & Wine
Makes 24 pieces.
24 large cremini mushrooms (1 1/2 pounds), stems discarded
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon rosemary leaves, plus one 3-inch sprig of rosemary
Kosher salt and freshly ground pepper
3 tablespoons fine bread crumbs
6 ounces fresh goat cheese, cut into 24 pieces
Preheat the oven to 400°. In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper. Transfer the mushrooms to a baking sheet, rounded side up. Roast for about 30 minutes, until tender and browned around the edges. Let cool to room temperature, about 15 minutes.
In a skillet, heat the remaining 3 tablespoons of oil. Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, 30 seconds. Drain on paper towels, then strip off the leaves. Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use.
Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp, 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper.
Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.
Note: You can stuff the mushrooms a day ahead and refrigerate. Before serving, let come to room temperature and sprinkle with the bread crumbs.
(One note: I thought the browned cremini mushrooms got a little dark and looked a bit unappetizing. One of my guests disagreed, saying she liked the contrasting colors of the mushrooms and the goat cheese. Regardless, I might use white button mushrooms next time.)
Goat Cheese Stuffed Mushrooms with Bread Crumbs
From Food & Wine
Makes 24 pieces.
24 large cremini mushrooms (1 1/2 pounds), stems discarded
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon rosemary leaves, plus one 3-inch sprig of rosemary
Kosher salt and freshly ground pepper
3 tablespoons fine bread crumbs
6 ounces fresh goat cheese, cut into 24 pieces
Preheat the oven to 400°. In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper. Transfer the mushrooms to a baking sheet, rounded side up. Roast for about 30 minutes, until tender and browned around the edges. Let cool to room temperature, about 15 minutes.
In a skillet, heat the remaining 3 tablespoons of oil. Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, 30 seconds. Drain on paper towels, then strip off the leaves. Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use.
Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp, 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper.
Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.
Note: You can stuff the mushrooms a day ahead and refrigerate. Before serving, let come to room temperature and sprinkle with the bread crumbs.
Tuesday, September 30, 2008
Cocktail of the Week: Spiked Peach Limeade Granita
I'm not sure you can still find fresh peaches at the farmer's market, like I did when I tried this recipe six weeks or so ago...but frozen peaches would work just fine. I skipped the freeze and scrape steps for this and just froze it in the bowl and then threw it in a blender. Delicious. A last hurrah to summer here in the South...
Spiked Peach Limeade Granita
From Cooking Light magazine.
Makes eight one-cup servings.
4 cups water
3 cups peach slices (about 3 medium) (or use frozen)
1 1/3 cups sugar
6 mint leaves
1 1/3 cups fresh lime juice
3/4 cup rum
Peach slices and fresh mint sprigs .for garnish
Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer for 5 minutes. Cool, and discard mint.
Place half of peach mixture in a blender; process until smooth. Pour pureed peach mixture into a 13 x 9–inch baking dish. Combine remaining peach mixture, juice, and rum in blender; process until smooth. Add to baking dish.
Freeze 8 hours or until firm. Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Serve immediately. Garnish with peach slices and mint sprigs, if desired.
Spiked Peach Limeade Granita
From Cooking Light magazine.
Makes eight one-cup servings.
4 cups water
3 cups peach slices (about 3 medium) (or use frozen)
1 1/3 cups sugar
6 mint leaves
1 1/3 cups fresh lime juice
3/4 cup rum
Peach slices and fresh mint sprigs .for garnish
Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer for 5 minutes. Cool, and discard mint.
Place half of peach mixture in a blender; process until smooth. Pour pureed peach mixture into a 13 x 9–inch baking dish. Combine remaining peach mixture, juice, and rum in blender; process until smooth. Add to baking dish.
Freeze 8 hours or until firm. Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Serve immediately. Garnish with peach slices and mint sprigs, if desired.
Sunday, September 28, 2008
Buttermilk Breakfast Cake with Buttermilk Vanilla Glaze
This week's Sweet Sunday feature is great at night for dessert...and delicious for breakfast, as the name says. The buttermilk in both cake and glaze add an interesting tang to an easy-to-mix cake.
Buttermilk Breakfast Cake
From Southern Living.
Makes 10-12 servings.
1 (18.25-oz.) package white cake mix
1 cup buttermilk
1/2 cup melted butter
5 large eggs
3 tablespoons light brown sugar
2 teaspoons ground cinnamon
Shortening
1 tablespoon granulated sugar
Preheat oven to 350°. Beat first 3 ingredients at medium speed with an electric mixer 1 1/2 minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition.
Stir together brown sugar and cinnamon in a small bowl.
Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tbsp. granulated sugar.
Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.
Bake at 350° for 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes. Drizzle Buttermilk-Vanilla Glaze over slightly warm cake.
Buttermilk-Vanilla Glaze
1 cup powdered sugar
1 tablespoon melted butter
1 teaspoon vanilla extract
1 to 2 Tbsp. buttermilk
Stir together first 3 ingredients and 1 Tbsp. buttermilk until smooth, adding additional 1 Tbsp. buttermilk, if necessary, for desired consistency.
Buttermilk Breakfast Cake
From Southern Living.
Makes 10-12 servings.
1 (18.25-oz.) package white cake mix
1 cup buttermilk
1/2 cup melted butter
5 large eggs
3 tablespoons light brown sugar
2 teaspoons ground cinnamon
Shortening
1 tablespoon granulated sugar
Preheat oven to 350°. Beat first 3 ingredients at medium speed with an electric mixer 1 1/2 minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition.
Stir together brown sugar and cinnamon in a small bowl.
Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tbsp. granulated sugar.
Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.
Bake at 350° for 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes. Drizzle Buttermilk-Vanilla Glaze over slightly warm cake.
Buttermilk-Vanilla Glaze
1 cup powdered sugar
1 tablespoon melted butter
1 teaspoon vanilla extract
1 to 2 Tbsp. buttermilk
Stir together first 3 ingredients and 1 Tbsp. buttermilk until smooth, adding additional 1 Tbsp. buttermilk, if necessary, for desired consistency.
Thursday, September 25, 2008
Peanut Butter and Jelly Muffins
White bread. Peanut Butter (chunky of course). And strawberry jam. THAT's the perfect sammich. So when rolled into a muffin recipe, of course it must be tried. And it was quite successful. A little "wheaty," (Cooking Light of course) but yummy. And sure to be a favorite of your kids. You might actually be able to get them to eat a healthy breakfast...
Peanut Butter and Jelly Muffins
From Cooking Light magazine.
Makes one dozen muffins.
1 cup all-purpose flour (about 4 1/2 ounces)
3/4 cup whole wheat flour (about 3 1/2 ounces)
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 tablespoons butter, melted
1 teaspoon vanilla extract
Cooking spray
1/4 cup strawberry jam
Preheat oven to 400°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.
Peanut Butter and Jelly Muffins
From Cooking Light magazine.
Makes one dozen muffins.
1 cup all-purpose flour (about 4 1/2 ounces)
3/4 cup whole wheat flour (about 3 1/2 ounces)
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 tablespoons butter, melted
1 teaspoon vanilla extract
Cooking spray
1/4 cup strawberry jam
Preheat oven to 400°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.
Tuesday, September 23, 2008
Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette
Here in Dallas, we were kissed by a couple of autumnal days last week. The light has changed and the nights are cooler (even if oh so slightly). So, while salads are still in vogue, they begin to call for a little more heft...a little more spice, a little more heat.
This one fits the bill perfectly. And it calls for a layering of the most autumnal of ingredients--sliced apples, apple cider and apple cider vinegar. It was great the first night with scallops as called for. The second night with curry-dusted grilled shrimp. And even the third day as a salad on its own. Add this one to your file.
Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette
From Cooking Light.
Makes four servings.
1 cup apple cider
2 teaspoons sugar
4 slices center-cut bacon
1/4 cup chopped shallots
1 tablespoon cider vinegar
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 1/2 cups thinly sliced Granny Smith apple (about one)
1/3 cup thinly sliced red onion
1 (6-ounce) package fresh baby spinach
1/4 teaspoon curry powder
1/8 teaspoon ground red pepper
20 sea scallops (about 1 1/2 pounds)
2 teaspoons olive oil
Combine cider and sugar in a small saucepan over medium-high heat. Bring to a boil; cook until reduced to 1/4 cup (about 9 minutes). Remove from heat.
Cook bacon in a small nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; set bacon aside. Add chopped shallots to drippings in pan; sauté 1 minute. Remove pan from heat; stir in cider mixture, cider vinegar, 1/4 teaspoon salt, and black pepper.
Crumble reserved bacon. Combine bacon, Granny Smith apple, onion, and spinach in a large bowl.
Combine remaining 1/2 teaspoon salt, curry powder, and red pepper in a small bowl. Sprinkle salt mixture evenly over both sides of scallops. Heat oil in a large nonstick skillet over medium-high heat. Add scallops to pan; cook 3 minutes on each side or until done.
Drizzle cider mixture over spinach mixture; toss gently to coat. Place about 2 1/2 cups salad mixture on each of 4 plates; top each serving with 5 scallops.
This one fits the bill perfectly. And it calls for a layering of the most autumnal of ingredients--sliced apples, apple cider and apple cider vinegar. It was great the first night with scallops as called for. The second night with curry-dusted grilled shrimp. And even the third day as a salad on its own. Add this one to your file.
Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette
From Cooking Light.
Makes four servings.
1 cup apple cider
2 teaspoons sugar
4 slices center-cut bacon
1/4 cup chopped shallots
1 tablespoon cider vinegar
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 1/2 cups thinly sliced Granny Smith apple (about one)
1/3 cup thinly sliced red onion
1 (6-ounce) package fresh baby spinach
1/4 teaspoon curry powder
1/8 teaspoon ground red pepper
20 sea scallops (about 1 1/2 pounds)
2 teaspoons olive oil
Combine cider and sugar in a small saucepan over medium-high heat. Bring to a boil; cook until reduced to 1/4 cup (about 9 minutes). Remove from heat.
Cook bacon in a small nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; set bacon aside. Add chopped shallots to drippings in pan; sauté 1 minute. Remove pan from heat; stir in cider mixture, cider vinegar, 1/4 teaspoon salt, and black pepper.
Crumble reserved bacon. Combine bacon, Granny Smith apple, onion, and spinach in a large bowl.
Combine remaining 1/2 teaspoon salt, curry powder, and red pepper in a small bowl. Sprinkle salt mixture evenly over both sides of scallops. Heat oil in a large nonstick skillet over medium-high heat. Add scallops to pan; cook 3 minutes on each side or until done.
Drizzle cider mixture over spinach mixture; toss gently to coat. Place about 2 1/2 cups salad mixture on each of 4 plates; top each serving with 5 scallops.
Sunday, September 21, 2008
Strawberries Romanoff
Here's another Sweet Sunday.
The word for the day is "macerate." M-A-C-E-R-A-T-E. It means marinating fruit in liquid. It's a wonderful way to make a quick dessert. And when the macerating is done in a classic liqueur like Grand Marnier, it has to be a winner.
This is delicious just topped with a bit of whipped cream, but would also be great over pound cake or ice cream.
Strawberries Romanoff
From Cooking Light.
Serves four.
4 cups sliced strawberries (about 1 1/2 pounds)
3 tablespoons powdered sugar
1/4 cup Cointreau or Grand Marnier (orange-flavored liqueur)
1/3 cup whipping cream, chilled
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract
Mint sprigs (optional)
Combine first 3 ingredients in a bowl. Cover and chill 3 1/2 hours.
Place cream, 3 tablespoons sugar, and vanilla in a small bowl; beat with a mixer at high speed until stiff peaks form. Spoon over strawberry mixture. Garnish with mint, if desired. Serve immediately.
The word for the day is "macerate." M-A-C-E-R-A-T-E. It means marinating fruit in liquid. It's a wonderful way to make a quick dessert. And when the macerating is done in a classic liqueur like Grand Marnier, it has to be a winner.
This is delicious just topped with a bit of whipped cream, but would also be great over pound cake or ice cream.
Strawberries Romanoff
From Cooking Light.
Serves four.
4 cups sliced strawberries (about 1 1/2 pounds)
3 tablespoons powdered sugar
1/4 cup Cointreau or Grand Marnier (orange-flavored liqueur)
1/3 cup whipping cream, chilled
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract
Mint sprigs (optional)
Combine first 3 ingredients in a bowl. Cover and chill 3 1/2 hours.
Place cream, 3 tablespoons sugar, and vanilla in a small bowl; beat with a mixer at high speed until stiff peaks form. Spoon over strawberry mixture. Garnish with mint, if desired. Serve immediately.
Friday, September 19, 2008
Slow Cooker Sausage and Vegetable Risotto
I am a big fan of risotto. But I've never made it. My regular white rice hasn't turned out wonderfully lately for some reason, so the idea of stranding over a pan and stirring for an hour or more is simply not appealing.
So how excited was I to find this recipe? While I have to admit I was skeptical, I had faith in my fave Food & Wine...so I tried it over Hurricane Ike weekend. It was incredible. I don't know that I will ever fix risotto the traditional way.
Slow Cooker Sausage and Vegetable Risotto
From Food & Wine magazine.
Serves six.
4 1/2 cups low-sodium chicken broth
3/4 pound sweet Italian sausages, casings removed
3 tablespoons water
5 tablespoons unsalted butter
1 small onion, cut into 1/4-inch dice
1/2 cup dry white wine
2 cups arborio rice (14 ounces)
1 medium zucchini, cut into 1/2-inch dice
1 tablespoon kosher salt (Note: I cut this back to 1 teaspoon with wonderful results. The Parmesan adds plenty of salt.)
5 cups baby spinach (5 ounces)
3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Freshly ground pepper
Turn a 6- to 7-quart slow cooker to high.
In a saucepan, bring the broth to a simmer.
In a skillet, cook the sausage with the water over moderately high heat, breaking it up with a spoon until the water has evaporated and the sausage is browned, 10 minutes. Transfer the sausage to the slow cooker.
In the same skillet, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the wine and cook, scraping up any browned bits until the wine is reduced by half, 2 minutes. Stir in the rice and cook until all of the wine has been absorbed.
Scrape the rice into the slow cooker. Add the hot broth, zucchini and salt and cover. Cook for 1 hour, stirring once halfway through. The risotto is done when the rice is al dente and most of the liquid has been absorbed. Turn off the slow cooker.
Stir the spinach into the risotto until just wilted. Stir in the remaining 2 tablespoons of butter and the grated cheese, season with pepper and serve immediately, passing additional cheese at the table.
Food/Wine Pairing: You can go white OR red here. Maybe a fruity Italian white like Masi Masianco. Or a simple European red from Italy or France. This dish will stand up to almost everything.
So how excited was I to find this recipe? While I have to admit I was skeptical, I had faith in my fave Food & Wine...so I tried it over Hurricane Ike weekend. It was incredible. I don't know that I will ever fix risotto the traditional way.
Slow Cooker Sausage and Vegetable Risotto
From Food & Wine magazine.
Serves six.
4 1/2 cups low-sodium chicken broth
3/4 pound sweet Italian sausages, casings removed
3 tablespoons water
5 tablespoons unsalted butter
1 small onion, cut into 1/4-inch dice
1/2 cup dry white wine
2 cups arborio rice (14 ounces)
1 medium zucchini, cut into 1/2-inch dice
1 tablespoon kosher salt (Note: I cut this back to 1 teaspoon with wonderful results. The Parmesan adds plenty of salt.)
5 cups baby spinach (5 ounces)
3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Freshly ground pepper
Turn a 6- to 7-quart slow cooker to high.
In a saucepan, bring the broth to a simmer.
In a skillet, cook the sausage with the water over moderately high heat, breaking it up with a spoon until the water has evaporated and the sausage is browned, 10 minutes. Transfer the sausage to the slow cooker.
In the same skillet, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the wine and cook, scraping up any browned bits until the wine is reduced by half, 2 minutes. Stir in the rice and cook until all of the wine has been absorbed.
Scrape the rice into the slow cooker. Add the hot broth, zucchini and salt and cover. Cook for 1 hour, stirring once halfway through. The risotto is done when the rice is al dente and most of the liquid has been absorbed. Turn off the slow cooker.
Stir the spinach into the risotto until just wilted. Stir in the remaining 2 tablespoons of butter and the grated cheese, season with pepper and serve immediately, passing additional cheese at the table.
Food/Wine Pairing: You can go white OR red here. Maybe a fruity Italian white like Masi Masianco. Or a simple European red from Italy or France. This dish will stand up to almost everything.
Monday, September 15, 2008
Bayou Shrimp Stew
Well...Hurricane Ike was a disappointment. In a good way, certainly. Even here in Dallas they were predicting fifty mile an hour winds, six inches of rain, etcetera, etcetera. So I was ready. I perused the recipe files. Hit Central Market for all the necessary ingredients. And got ready to cook.
Not much rain and not much wind, but plenty of cooking this weekend. Here's one of the successful recipes. Although I'd make a change. We're not a big fan of tarragon...which was a big part of the herb mix I had on hand. So next time, I'd substitute Italian herb seasoning and its prevailing oregano for the perfect dish.
The breadcrumb topping (again with the Italian herb seasoning substitution from now on) is wonderful. Could stand on its own on fish, steamed veggies or roast pork tenderloin.
Bayou Shrimp Stew
From Everyday with Rachael Ray magazine.
Serves eight.
6 tablespoons butter
6 cloves garlic, finely chopped
3/4 cup bread crumbs
2 teaspoons herbes de Provence (As I've said, I'd substitute Italian herb seasoning.)
Salt and pepper
12 ounces andouille sausage, sliced 1/4 inch thick
2 onions, finely chopped
1 yellow bell pepper, chopped
1/3 cup flour
1 cup frozen shelled edamame
Two 15-ounce cans white beans, rinsed
2 pounds large shrimp, peeled and deveined
In a medium skillet, melt 4 tablespoons butter over medium heat. Add half the garlic and cook, stirring occasionally, about 3 minutes. Stir in the bread crumbs, 1 teaspoon herbes de Provence, 1 teaspoon salt and 1/4 teaspoon pepper. Remove from the heat.
In a Dutch oven, cook the sausage over medium heat, stirring occasionally, until browned, about 7 minutes; transfer to a plate. Add the remaining 2 tablespoons butter, remaining garlic and 1 teaspoon herbes de Provence, the onions and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Stir in the flour and cook, stirring constantly, 1 to 2 minutes. Gradually stir in 2 cups water and bring to a boil over medium-high heat. Add the sausage and edamame and cook, stirring occasionally, for 3 minutes. Add the white beans and bring to a simmer. Add the shrimp and cook, stirring occasionally, until firm and opaque, 3 to 5 minutes. Season with salt and pepper. Sprinkle the seasoned crumbs over each portion.
Food/Wine Pairing: Try a fruity red with this one. A Syrah. An Oregon Pinot Noir. Or a rustic Rioja from Spain.
Not much rain and not much wind, but plenty of cooking this weekend. Here's one of the successful recipes. Although I'd make a change. We're not a big fan of tarragon...which was a big part of the herb mix I had on hand. So next time, I'd substitute Italian herb seasoning and its prevailing oregano for the perfect dish.
The breadcrumb topping (again with the Italian herb seasoning substitution from now on) is wonderful. Could stand on its own on fish, steamed veggies or roast pork tenderloin.
Bayou Shrimp Stew
From Everyday with Rachael Ray magazine.
Serves eight.
6 tablespoons butter
6 cloves garlic, finely chopped
3/4 cup bread crumbs
2 teaspoons herbes de Provence (As I've said, I'd substitute Italian herb seasoning.)
Salt and pepper
12 ounces andouille sausage, sliced 1/4 inch thick
2 onions, finely chopped
1 yellow bell pepper, chopped
1/3 cup flour
1 cup frozen shelled edamame
Two 15-ounce cans white beans, rinsed
2 pounds large shrimp, peeled and deveined
In a medium skillet, melt 4 tablespoons butter over medium heat. Add half the garlic and cook, stirring occasionally, about 3 minutes. Stir in the bread crumbs, 1 teaspoon herbes de Provence, 1 teaspoon salt and 1/4 teaspoon pepper. Remove from the heat.
In a Dutch oven, cook the sausage over medium heat, stirring occasionally, until browned, about 7 minutes; transfer to a plate. Add the remaining 2 tablespoons butter, remaining garlic and 1 teaspoon herbes de Provence, the onions and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Stir in the flour and cook, stirring constantly, 1 to 2 minutes. Gradually stir in 2 cups water and bring to a boil over medium-high heat. Add the sausage and edamame and cook, stirring occasionally, for 3 minutes. Add the white beans and bring to a simmer. Add the shrimp and cook, stirring occasionally, until firm and opaque, 3 to 5 minutes. Season with salt and pepper. Sprinkle the seasoned crumbs over each portion.
Food/Wine Pairing: Try a fruity red with this one. A Syrah. An Oregon Pinot Noir. Or a rustic Rioja from Spain.
Sunday, September 14, 2008
Cherry Sour Cream Coffee Cake
I have folders and folders of recipes for desserts and baked goods. I never get to them. No one in this house has much of a sweet tooth...plus, after a big meal (that we usually eat too late), there no time nor appetite. But I am going to make a concerted effort to try some of these recipes out. I always need good desserts for company or parties. So, welcome to the first edition of my weekly "Sweet Sunday."
This one isn't exactly a dessert...although it would fit the bill perfectly with a dollop of whipped cream on top. It's a great coffee cake though...try it for breakfast soon.
Cherry Sour Cream Coffee Cake
From Cooking Light.
Makes 16 servings.
Streusel:
1/2 cup whole wheat flour (about 2 1/4 ounces)
1/2 cup regular oats
1/2 cup packed brown sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon canola oil
Cake:
Cooking spray
1/4 cup canola oil
2 tablespoons butter, melted
1 cup granulated sugar
2 teaspoons vanilla extract
1 large egg
1 large egg white
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fat-free sour cream
2 cups pitted fresh cherries, coarsely chopped (about 10 ounces) (Note: I HATE pitting cherries, so took a shortcut and bought a can of cherries in water. However, I made the mistake of chopping them in the food processor...it made them too runny to provide chunks of cherry in the final cake. They gave it a great flavor though.)
To prepare streusel, lightly spoon whole wheat flour into a dry measuring cup; level with a knife. Combine whole wheat flour and next 4 ingredients. Add concentrate and 1 tablespoon oil; stir until crumbly.
Preheat oven to 350°.
To prepare cake, coat a 9-inch tube pan with cooking spray. Combine 1/4 cup oil and melted butter in a medium bowl. Add granulated sugar, vanilla, egg, and egg white; beat with a mixer at medium speed until smooth.
Lightly spoon all-purpose flour in dry measuring cups; level with a knife. Combine all-purpose flour and next 3 ingredients in a large bowl. Add flour mixture and sour cream alternately to egg mixture, beginning and ending with flour mixture. Stir in cherries.
Spoon half of batter into prepared pan; sprinkle with half of streusel. Spoon in remaining batter; top with remaining streusel. Bake at 350° for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; run a knife around outside edge. Cool completely in pan.
This one isn't exactly a dessert...although it would fit the bill perfectly with a dollop of whipped cream on top. It's a great coffee cake though...try it for breakfast soon.
Cherry Sour Cream Coffee Cake
From Cooking Light.
Makes 16 servings.
Streusel:
1/2 cup whole wheat flour (about 2 1/4 ounces)
1/2 cup regular oats
1/2 cup packed brown sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon canola oil
Cake:
Cooking spray
1/4 cup canola oil
2 tablespoons butter, melted
1 cup granulated sugar
2 teaspoons vanilla extract
1 large egg
1 large egg white
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fat-free sour cream
2 cups pitted fresh cherries, coarsely chopped (about 10 ounces) (Note: I HATE pitting cherries, so took a shortcut and bought a can of cherries in water. However, I made the mistake of chopping them in the food processor...it made them too runny to provide chunks of cherry in the final cake. They gave it a great flavor though.)
To prepare streusel, lightly spoon whole wheat flour into a dry measuring cup; level with a knife. Combine whole wheat flour and next 4 ingredients. Add concentrate and 1 tablespoon oil; stir until crumbly.
Preheat oven to 350°.
To prepare cake, coat a 9-inch tube pan with cooking spray. Combine 1/4 cup oil and melted butter in a medium bowl. Add granulated sugar, vanilla, egg, and egg white; beat with a mixer at medium speed until smooth.
Lightly spoon all-purpose flour in dry measuring cups; level with a knife. Combine all-purpose flour and next 3 ingredients in a large bowl. Add flour mixture and sour cream alternately to egg mixture, beginning and ending with flour mixture. Stir in cherries.
Spoon half of batter into prepared pan; sprinkle with half of streusel. Spoon in remaining batter; top with remaining streusel. Bake at 350° for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; run a knife around outside edge. Cool completely in pan.
Friday, September 12, 2008
Halibut with White Beans in Tomato-Rosemary Broth
Yeah, so Food and Wine is my favorite foodie magazine. But, Cooking Light is a close second... because of recipes like this. Delicious. Hearty. Healthy. And pretty much always inspiring. This one wasn't perfect as written, but provided plenty of food for thought to produce a really fantastic meal. (As to the improvements/inspirations: We like our fish with a bit of bread crumb crunch on top. And I added a bit of Parmesan to richen the broth. I'll highlight my adaptations below....)
Halibut with White Beans in Tomato-Rosemary Broth
Adapted from Cooking Light magazine.
Serves four.
1 tablespoon olive oil
4 (6-ounce) halibut fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 cups chopped plum tomato (about 4)
1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup dry white wine
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained 1/2 teaspoon chopped fresh rosemary
(My additions: 1 cup bread crumbs, 2 tablespoons grated Parmesan cheese (plus 1 tablespoon grated Parmesan cheese), 1 tablespoon olive oil, 2 tablespoons chopped fresh Italian parsley)
Preheat oven to 400 degrees.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 3 minutes on each side. Remove fish from pan and place in baking dish or pie plate. Cover fish in mixture of bread crumbs, 2 tablespoons Parmesan and 1 tablespoon olive oil. Place in oven and bake for ten minutes or until done.
Meanwhile, add garlic to skillet in which fish was cooked; cook 30 seconds, stirring constantly. Stir in tomato, broth, wine, and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Right before removing from heat, stir in one tablespoon grated Parmesan cheese. Remove from heat; stir in rosemary.
Serve immediately by placing fish on top of bean mixture in rimmed bowls. Garnish with a fresh sprig of rosemary.
Food/Wine Pairing: This is one of those borderline dishes that gives you plenty of options. A Sauvignon Blanc or Albarino has the acidity to stand up to rich flavors. An unoaked Chardonnay would complement the creaminess of the white beans. And even a light Pinot Noir would work. I took the easy route...it's summer, so we uncorked a rosé. It was the perfect balance between richness and acidity. Try it and let me know what you think.
Ironically, I tried this recipe on the same night that my brother had a brief layover at the airport and we discussed a possible wine dinner for December. Guess what? This dish makes the cut.
Halibut with White Beans in Tomato-Rosemary Broth
Adapted from Cooking Light magazine.
Serves four.
1 tablespoon olive oil
4 (6-ounce) halibut fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 cups chopped plum tomato (about 4)
1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup dry white wine
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained 1/2 teaspoon chopped fresh rosemary
(My additions: 1 cup bread crumbs, 2 tablespoons grated Parmesan cheese (plus 1 tablespoon grated Parmesan cheese), 1 tablespoon olive oil, 2 tablespoons chopped fresh Italian parsley)
Preheat oven to 400 degrees.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 3 minutes on each side. Remove fish from pan and place in baking dish or pie plate. Cover fish in mixture of bread crumbs, 2 tablespoons Parmesan and 1 tablespoon olive oil. Place in oven and bake for ten minutes or until done.
Meanwhile, add garlic to skillet in which fish was cooked; cook 30 seconds, stirring constantly. Stir in tomato, broth, wine, and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Right before removing from heat, stir in one tablespoon grated Parmesan cheese. Remove from heat; stir in rosemary.
Serve immediately by placing fish on top of bean mixture in rimmed bowls. Garnish with a fresh sprig of rosemary.
Food/Wine Pairing: This is one of those borderline dishes that gives you plenty of options. A Sauvignon Blanc or Albarino has the acidity to stand up to rich flavors. An unoaked Chardonnay would complement the creaminess of the white beans. And even a light Pinot Noir would work. I took the easy route...it's summer, so we uncorked a rosé. It was the perfect balance between richness and acidity. Try it and let me know what you think.
Ironically, I tried this recipe on the same night that my brother had a brief layover at the airport and we discussed a possible wine dinner for December. Guess what? This dish makes the cut.
Saturday, September 06, 2008
Cocktails of the Week: Apple Cider Cocktails
When I was at the grocery store shopping for this wonderful scallops and spinach salad recipe, I bought an entire half liter of apple cider. Then only needed a little bit for the recipe. What to do with the rest?
Although these first days of autumn are the time to start thinking about apple cider, it's still a bit early (and hot!) for spiced cider served full-on steaming in mugs. So how about a crisp cool cocktail--or three-- with apple cider as a base ingredient? I've listed ingredients in "parts" so that you can make as many or as few as you need.
Any or all of them could be "gussied up" with a cinnamon sugar rim on the cocktail glass.
Pama-Apple Cocktail
This first one has a beautiful rich color (and flavor) thanks to Pama pomegranate liqueur.
4 parts apple cider
1 part Pama liqueur
1 part high-quality vodka
Shake all ingredients in an ice-filled shaker and strain into cocktail glasses.
Apple Almond Cocktail
If you add a pinch of cinnamon to this, it's like apple almond crumble in a glass. The perfect combination of after-dinner drink and dessert.
1 part apple cider
1 part amaretto
1 part high-quality vodka
Shake all ingredients in an ice-filled shaker and strain into cocktail glasses.
Seattle Sidecar
I found this one on the Internet. It reminds me of a daiquri...but has a defnite autumnal color and taste.
1 part apple cider
1 part dark rum
1 part orange-flavored liqueur
1/2 part freshly-squeezed lime juice
Splash of simple syrup
Shake all ingredients in an ice-filled shaker and strain into cocktail glasses.
If you have your own tricks for cider in cocktails, please add them as Comments below.
Although these first days of autumn are the time to start thinking about apple cider, it's still a bit early (and hot!) for spiced cider served full-on steaming in mugs. So how about a crisp cool cocktail--or three-- with apple cider as a base ingredient? I've listed ingredients in "parts" so that you can make as many or as few as you need.
Any or all of them could be "gussied up" with a cinnamon sugar rim on the cocktail glass.
Pama-Apple Cocktail
This first one has a beautiful rich color (and flavor) thanks to Pama pomegranate liqueur.
4 parts apple cider
1 part Pama liqueur
1 part high-quality vodka
Shake all ingredients in an ice-filled shaker and strain into cocktail glasses.
Apple Almond Cocktail
If you add a pinch of cinnamon to this, it's like apple almond crumble in a glass. The perfect combination of after-dinner drink and dessert.
1 part apple cider
1 part amaretto
1 part high-quality vodka
Shake all ingredients in an ice-filled shaker and strain into cocktail glasses.
Seattle Sidecar
I found this one on the Internet. It reminds me of a daiquri...but has a defnite autumnal color and taste.
1 part apple cider
1 part dark rum
1 part orange-flavored liqueur
1/2 part freshly-squeezed lime juice
Splash of simple syrup
Shake all ingredients in an ice-filled shaker and strain into cocktail glasses.
If you have your own tricks for cider in cocktails, please add them as Comments below.
Tuesday, September 02, 2008
Romaine Salad with Corn and Pepitas
Summertime (and it's still hot here in Big D!) is the time of year for crisp salads. Not fancy mixed greens, but mainstays like romaine (or even iceberg). They're crunchy and refreshing. Here's one that's slightly south of the border inspired with the sweetness of corn, the spice of cumin and the crunch of pumpkin seeds.
Romaine Salad with Corn and Pepitas
From Martha Stewart's Everyday Food.
Serves 4
1/3 cup pepitas (hulled pumpkin seeds)
1/2 cup reduced-fat sour cream
2 tablespoons white-wine vinegar
1/4 teaspoon ground cumin
Coarse salt and ground pepper
1 head romaine lettuce (about 1 pound), thinly sliced crosswise
1 cup frozen corn kernels, thawed
1/2 small red onion, thinly sliced
Preheat oven to 350 degrees. Place pepitas on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes. Set aside.
In a large bowl, whisk together sour cream, vinegar, and cumin; season with salt and pepper. Add romaine, corn, onion, and pepitas. Toss to combine; season with salt and pepper.
Romaine Salad with Corn and Pepitas
From Martha Stewart's Everyday Food.
Serves 4
1/3 cup pepitas (hulled pumpkin seeds)
1/2 cup reduced-fat sour cream
2 tablespoons white-wine vinegar
1/4 teaspoon ground cumin
Coarse salt and ground pepper
1 head romaine lettuce (about 1 pound), thinly sliced crosswise
1 cup frozen corn kernels, thawed
1/2 small red onion, thinly sliced
Preheat oven to 350 degrees. Place pepitas on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes. Set aside.
In a large bowl, whisk together sour cream, vinegar, and cumin; season with salt and pepper. Add romaine, corn, onion, and pepitas. Toss to combine; season with salt and pepper.
Subscribe to:
Posts (Atom)