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Italian Free-Form Apple Tart (Crostata Di Mele Alla Romana)


Italian Apple Crostata

I have been taking an Italian cooking series at the Institute of Culinary Education and it’s been an amazing opportunity to make fresh pastas, risottos, sauces and classic Italian dishes and desserts. I’ve decided I want to start baking more and was thrilled to learn how to make a lovely free-form apple tart called Crostata Di Mele Alla Romana. This delicious dessert is basically an Italian version of an apple pie but without a pie dish, made on a baking sheet. Super easy and super delicious, and perfect for the holidays.

The handmade dough is rolled out on to a sheet pan, with a delicious warm apple, rum, butter and cinnamon filling, then topped with a lattice crust and sealed together around the edges with rolled dough. The crusty is golden and flaky, with a buttery cake-like texture and is topped off with sprinkled confectioner’s sugar. You won’t be able to resist the smell of warm apples and cinnamon that permeate the kitchen making this the ultimate comfort food for your friends and family. Enjoy and Happy Holidays!

Pasta frolla:

3 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 sticks cold unsalted butter
3 large eggs

Apple filling:

3 lbs. tart apples, such as Granny Smith
1/2 cup sugar
2 tbsp butter
2 tbsp dark rum
1/2 tsp cinnamon

Egg wash:

1 egg well-beaten, with a pinch of salt

For the dough, combine the flour, sugar, salt and baking powder in a food processor and pulse to mix. Add the butter and pulse until finely mixed in. Add the eggs and continue to pulse until the dough forms a ball. Shape into a disk, wrap the dough and chill it for at least 1/2 an hour.

For the filling, peel, core and slice the apples thinly. In a medium saute pan, combine the apples with the sugar, butter, rum and cinnamon and simmer uncovered, over low heat until the apples exude their juices, about 10 minutes. Continue to simmer until the filling is fairly dry, about 15 minutes.

Preheat the oven to 350 degrees F and set a rack in the lower third of the oven. Cover a cookie sheet or jelly roll pan with parchment or foil.

making the crostata

Divide the dough in half, roll half into a 12 inch disk and transfer it to the pan. Using a plate or platter as a pattern, cut the dough into a perfect 11-inch circle. Spread the filling to within 1/2 inch of the edge of the dough.

Cut rolled pasta dough

Roll 2/3 of the remaining dough into an 8 by 12-inch rectangle and cut into sixteen 1/2-inch wide strips.

Making the lattice crust

Brush the strips with egg wash and arrange them on the filling in a diagonal lattice. Use the remaining dough and scraps to make a long cylinder.

Making the tart dough edge

Egg wash the edge of the tart and apply the cylinder. With the back of a knife, make diagonal impressions in the cylinder.

Bake the tart until the dough is nicely colored, about 30 minutes.

Italian Free Form Apple Tart

Top with powdered confectioner’s sugar, let cool slightly and slice. Serve with French vanilla ice cream.

*Note: You can also substitute 2 1/2 lbs pitted sour cherries or blueberries, (fresh or frozen) for the apples.

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Big Pot ‘o Goodness: Pasta Fagioli


Pasta Fagioli

Cooking is one of my favorite things to do in the Winter – there’s something comforting about the delightful smells that warm up my apartment on a cold, dreary day. Pasta Fagioli is an Italian soup made with herbs, beans, pasta, tomatoes, garlic and broth, topped off with some fresh basil, a drizzle of olive oil and grated Parmigiano-Reggiano cheese. And it’s easy to make too – just throw all the ingredients in a large soup pot and cook it slow and low for an hour or so. The end result is a big pot ‘o goodness to warm up your toes.

Pasta Fagioli

Extra virgin olive oil
1/3 pound pancetta, diced
1 onion, diced
Kosher salt and freshly ground black pepper
Pinch of crushed red pepper
2 cloves garlic, minced
1 28-ounce can San Marzano tomatoes, crushed
1 cup chicken broth, low sodium
1 spring rosemary
2-3 springs fresh thyme
cheesecloth, for rosemary and thyme herb sachet
2 15-ounce cans cannellini beans, drained and rinsed
2 15-ounce cans chickpeas, drained and rinsed
1 pound ditalini pasta (or any short-tube pasta)
Basil leaves, torn for garnish
Freshly grated Parmigiano Reggiano, for garnish
Extra olive oil, for drizzling

Coat a large, wide pot with olive oil and add pancetta. Bring to a medium heat and cook the pancetta until it starts to crisp, 4-5 minutes. Toss in the onion and season with salt and red pepper; cook until the onion is soft and aromatic, 8 to 10 minutes. Add the garlic and cook for 2-3 minutes more. Add tomatoes and 1 cup of chicken broth, rosemary and thyme sprigs (in cheesecloth sachet), season with salt and black pepper, and bring to a boil; then reduce to simmer and cook for 15 minutes. Remove the herbs sachet and discard.

Add the cannellini beans and chickpeas to the pot and cook for 20 minutes more.

Bring a large pot of salted water to a boil and cook the pasta two-thirds of the way until it is still fairly hard in the center. Drain the pasta, reserving 1 cup of the cooking water. Add pasta and cooking water to the pot with the tomatoes and the beans and continue to cook until the pasta is done, another 3-4 minutes. Season with salt and pepper to taste.

Serve with some torn basil leaves, grated Parmigiano cheese and drizzle with some extra olive oil for garnish.

Serves 4-6.

Recipe adapted from Anne Burrell, Cook Like a Rock Star

Favorite Thanksgiving Recipes


Thanksgiving

Thanksgiving is rapidly approaching, one of my favorite holidays of the year. Celebrating thanks with friends and family around the table with a feast of delicious food – it doesn’t get any better. There’s so much for me to be thankful for: my health, my job, my friends, family and loved ones, the roof over my head, the amazing places I have traveled to and the people and things I have experienced along the way, and the mere fact that every day is a new adventure, with hopefully many more to come.

Throughout the years I have collected my favorite recipes from my family, friends and cookbooks, as well as created a few of my own. I want to share these with you to enjoy just as I have, wishing all my readers a delicious holiday filled with thanks this year..Enjoy and have a Happy Thanksgiving!

Pumpkin Soup with Blue Cheese Toasts

1/4 cup butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 tbsp minced shallots
3 1/2 cups canned pumpkin puree
2 cups chicken broth
1 1/2 cups water
4 sprigs fresh thyme, chopped
1/2 cup heavy cream
sea salt and freshly ground pepper
1 small baguette, sliced into 1/4 inch rounds
blue cheese crumbles

In a large saucepan, melt butter. Add onions, celery, carrots and shallots. Saute over moderate heat until onions become transparent. Add canned pumpkin, broth and water. Cook until vegetables are tender. Remove from heat and puree the mixture in a blender or processor. Return the mixture to saucepan, add chopped thyme and cream. Season with salt and pepper to taste. Reheat over low heat until hot, do not boil. Place baguette slices on baking sheet and broil until golden brown and crisp. Remove from oven and sprinkle the toasts generously with blue cheese crumbles. Serve soup with toasts floating on top as garnish.

Serves 4-6.

Recipe from Whole Foods Market

Orange-Romaine Salad with Walnuts and Bacon

1 (10 oz.) package of chopped romaine lettuce
6 green onions, sliced
2 oranges, peeled and sectioned
1/4 c. walnut pieces or pine nuts (lightly toasted)
4 bacon slices, cooked and crumbled

Orange Vinaigrette
1/3 cup of red wine vinaigrette
1/3 cup of fresh orange juice (from 1 orange)
2 tsp sugar or sweetener

Preheat oven to 350 degrees. Spread nuts in an even layer onto a baking sheet and roast for approx. 15 mins until golden brown. Set aside.

Preheat a saute pan and cook bacon until crispy, crumble and set aside.

Slice green onions, and peel and section oranges.

To make orange vinaigrette, whisk together red wine vinaigrette, fresh orange juice and sugar.

Toss together all ingredients, top with crumbled bacon and toasted nuts.

Serves 8.

Butternut Squash Puree

3 butternut squash, halved and seeded
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
6 small shallots, halved
4 tablespoons orange blossom honey
6 sprigs fresh thyme
pinch of ground cinnamon
6 tablespoons unsalted butter

Heat oven to 400° F. Place the squash skin down onto a rimmed baking sheet lined with foil. Season with the salt and pepper and top with the shallots, honey, thyme, pinch of cinnamon and butter.

Cover the squash with foil. Roast until softened, 45 to 60 minutes. Uncover and set aside until cool enough to handle. Working in batches, scoop some of the softened squash and shallots from the peels into a mixing bowl.

Puree the squash mixture with a blender until smooth. Transfer to a serving bowl. Repeat with the remaining squash and shallots. Serve warm.

Serves 6-8.

Recipe adapted from Real Simple and Food Network.

Broccoli Casserole

2 eggs, beaten
1 can cream of mushroom soup
1 medium onion, chopped
1 cup of cheddar cheese, shredded
1/2 cup whole milk
2 tbsp butter, melted
3 cups of broccoli, chopped (frozen or fresh)
1/4 cup dry bread crumbs
2 tbsp butter

Preheat oven to 400 degrees.

In a large bowl, combine first 7 ingredients, fold in the broccoli. Transfer to a greased 1 1/2 quart baking dish.

In a medium saute pan, melt 2 tbsp butter and add bread crumbs, stir. Toast breadcrumbs until lightly golden, about 5 minutes.

Sprinkle breadcrumbs over the broccoli mixture and bake for 30-35 minutes until bubbly and heated through.

Serves 8.

Buttery Roasted Garlic Mashed Potatoes

1 head garlic
drizzle of olive oil
3 lbs. baking potatoes (Russet or Yukon Gold)
Kosher salt and pepper
1/2 cup unsalted butter
1/2 cup whole milk
3 tbsp minced chives

Preheat oven to 400 degrees. Slice the head of garlic in half and drizzle with olive oil. Wrap garlic in foil and place in a small baking dish, bake for 30-45 minutes until the garlic cloves are soft. Set aside.

Peel the potatoes and cut into chunks and bring to boil in a large covered saucepan with salted water. Reduce the heat to medium low and simmer about 20 minutes, until potatoes are tender and pierce easily with a knife. Drain the potatoes well and return to the pan, over medium-low heat to remove any excess moisture.

In a large mixing bowl, place potatoes, butter, squeezed roasted garlic bulbs and half of the milk. Whip with a hand blender on high speed, slowly adding in the rest of the milk until potatoes have a creamy consistency.

Mix in the chives, salt and pepper to taste. Serve hot with additional butter if desired.

Serves 6.

Recipe from Williams-Sonoma, Comfort Food

Creamed Corn with Bacon and Garlic

4 slices of bacon, cooked and chopped
2 cups of sweet corn (white and yellow mix)
1 tbsp bacon fat or olive oil
2 tsp garlic, chopped
2 tbsp sweet onion, chopped
1/4 cup heavy cream
kosher salt
fresh ground pepper
sweet paprika, for garnish
2 tbsp chives, chopped fine for garnish (can also substitute fresh mint)

Cook bacon in a pre-heated saute pan over medium-high heat, drain on paper towels and set aside.

Remove all but 2 tbsp of bacon fat in the pan, add the garlic and onions and saute until soft and golden.

Puree 1 cup of corn in a blender, and add with the additional corn kernels into the pan with the onions and garlic, saute for 3-4 minutes.

Chop the bacon into a medium dice and add to the corn, garlic and onions mixture.

Finish the mixture in the pan with heavy cream, salt and pepper to taste, stirring through.

Garnish with paprika and chopped chives or mint.

Serves 4-6.

Roasted Turkey and Gram’s Sausage Sage Stuffing

1 c. butter (2 sticks)
¾ c. finely minced onion
12 c. coarse bread, torn into cubes, crusts removed
1 ½ c. chopped celery (stalks and leaves)
1 tbsp. salt
1 tsp. pepper
1 tbsp. poultry seasoning (to taste)
1/2 tbsp. dried sage or 1 tbsp fresh sage, chopped fine
1 can chicken broth
¼ c. hot water
1 lb. pork sausage, browned and crumbled

12 lb turkey
butter, softened
salt
sage, dried
thyme, dried
basil, dried
fresh ground pepper (black and white)
cayenne pepper

In a large roasting pan, break up bread into coarse cubes (about 2-3 loaves). Heat a large heavy skillet over medium high heat and brown pork sausage until cooked thoroughly. Remove the sausage and pour over the large roasting pan full of bread crumbs.

Next melt 2 sticks of butter in the same skillet that the sausage was browned in and cook onions and celery until soft and lightly browned, stirring often. Add salt and pepper and stir again, remove from heat and pour on top of bread crumb and sausage in the roasting pan.

Add the chicken broth, poultry seasoning, sage, additional salt and pepper to taste and stir thoroughly throughout crumbs and stuffing mixture. Add ¼ c. hot water to stuffing until moist (not wet but not too dry of a texture). Cover roasting pan and let sit in the refrigerator over night.

The next day, preheat oven to 400 degrees. Prep the turkey by rubbing it all over with butter. Wrap ends of legs and wings with aluminum foil to prevent burning while cooking. Sprinkle salt, sage, thyme, basil, and three peppers (black, white and cayenne) onto turkey and rub in well.

Loosely stuff the turkey with stuffing just before roasting and add any leftover stuffing to a roasting pan. Cook the turkey breast down for the first 45 minutes, basting occasionally with poultry juices. Place leftover stuffing in a roasting pan, cover with foil and cook for about 45 minutes to an hour, basting with turkey juices to keep it moist. Rotate turkey on its side and cook another 15 minutes, flipping sides and cooking on the other side for another 15 minutes. Flip the bird over breast up and keep basting and roasting the turkey about another 30 minutes until temperature reads 165 degrees in the breast and 170-175 in the deepest part of the thigh. Remove stuffing in roasting pan and turkey. Allow turkey to rest 20-25 minutes on a carving board before serving.

And don’t forget to make a homemade gravy with the crunchy brown bits and pan drippings (skim off the top layer of fat first), by adding a 1/3 cup of flour and 1-2 tbsp of butter, stirring for a few minutes to make a roux, then slowly add in the liquid (1-2 cups of chicken stock, some brandy or 1 cup white wine, 1 tbsp of cider vinegar and a little salt and pepper to taste) Whisk it into a creamy goodness right in the roasting pan on the stove over medium heat for about 7-8 minutes until it thickens, and serve hot on the side with the turkey and stuffing. Yum!

Makes 3 quarts of stuffing for a 12 lb turkey

Gram’s Stuffing recipe adapted from Betty Crocker’s New Picture Cookbook, 1962

Brown Sugar Buttermilk Pie

For the crust:
1 1/4 cups all purpose flour
1 tsp sugar
1/4 tsp fine salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3-5 tbsp ice water

For the filling:
3 tbsp all purpose flour
3 large eggs, plus 2 large egg yolks, lightly beaten
1 cup packed dark brown sugar
1 1/2 cups buttermilk, room temperature
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
6 tbsp (3/4 stick) unsalted butter

Make the crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tbsp ice water. Pulse until dough is crumbly but holds together when squeezed (you can add additional ice water if necessary, up to 2 tbsp, 1 at a time); do not overmix. Form dough into a disk, wrap tightly in plastic and refrigerate until firm, 1 hour.

Preheat oven to 375 degrees. On a floured surface, roll out the dough to a 12 inch round. Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden brown about 15 minutes; remove parchment and weights.

Make the filling: In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture. Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.

Serves 8.

Recipe from Martha Stewart Everyday Food, November 2011

Spiced Mulled Wine

1 bottle red wine (Merlot or Cabernet)
1 tsp almond extract
2 cinnamon sticks, plus a few extra for garnish
3 whole cloves
1/4 tsp ground nutmeg
1 tbsp honey

Pour wine into a double boiler (a metal mixing bowl over boiling water in a saucepan) and warm over medium heat.

Add the almond extract, spices and honey and stir until dissolved. Reduce heat, cover and simmer gently, stirring on occasion.

Serve in heat-resistant glasses or mugs, garnish with additional cinnamon sticks, if desired.

Serves 4-6.

Classic Comfort Food:: Beef Stroganoff


Beef Stroganoff

Beef Stroganoff is a dish that always reminds me of home  – my mother used to make this on cold winter nights as a special treat for my Dad who is a total ‘meat and potatoes guy’ – obsessed with anything including beef, noodles and gravy. Maybe it’s a German-Polish thing?? She oftentimes prepared this dish with ground beef for a quick and easy dinner, but I’ve adapted her recipe a bit by adding a few extra ingredients to make my own savory version by adding some wine, fresh garlic and thyme. True comfort food for a chilly night, just like Mom made it.

Ingredients:

½ lb. fresh white mushrooms, sliced (2 cups)
1 large onion, chopped
2 cloves garlic, minced
4 tbsp butter
¼ c. flour
2 lbs. round steak (sliced ¼”-1/2” thick)
1 tsp kosher or sea salt
fresh ground pepper to taste
1 tbsp worcestershire sauce
1/3 c. red wine
1 1/2 c beef broth
1 tsp fresh thyme, chopped fine
1 c. sour cream
1 tbsp fresh parsley, chopped fine
1 package wide egg noodles

Preparation:

Boil a large pot of water and cook egg noodles per directions. While water is boiling, heat a heavy skillet over medium-high heat. Saute onion, mushrooms and garlic until soft in 2 tbsp butter and remove from pan. Cut steak into strips 2 ½” long and ¾” wide. Melt remaining 2 tbsp butter in pan. Toss steak strips in flour and coat. Brown meat in butter until well browned on both sides. Add salt and pepper, worcestershire, wine and broth. Simmer on low, stirring occasionally, until meat is tender (about 1 ¼ hours). Add mushrooms, onion, garlic, thyme and parsley and cook approximately 7 mins, until sauce thickens. Add sour cream, stir until smooth and remove from heat. Serve over hot buttered egg noodles and garnish with more parsley. Enjoy with some crusty bread, a green salad and a glass of red wine.

To make a casserole: combine beef stroganoff mixture with cooked egg noodles with butter and spoon into a greased casserole dish. Bake 30 minutes at 350 degrees in the oven and then top casserole with crunchy fried onions and bake 10 mins more until onions are crunchy and golden brown.

Serves 6-8.

Other Beef Stroganoff Recipes you may enjoy:

Epicurious Beef Stroganoff

Rachel Ray’s Beef Stroganoff

Williams Sonoma Beef Stroganoff 

 

Crazy Good :: Truffle Oil, Pancetta & Three Cheese Pasta


Truffle Oil, Pancetta & 3 Cheese Pasta

I can’t remember the first time I tried anything made with truffles, but now and then I find myself lusting after these lovely things – strange? maybe. but let me tell you why..

Truffles have an intoxicating scent and flavor that is indescribable, and make any dish the most delicious thing you will ever experience in your lifetime. I’m not even a huge mushroom fan, but truffles somehow induce euphoria every time I taste or smell them. Unfortunately truffles are pricey, and usually reserved for a special occasion or night out but I felt the urge to splurge and make this dish on an ordinary night, just because.

The nutty, savory and buttery flavor of the truffle oil goes perfect with the trio of parmesan, sharp cheddar and mascarpone cheese making a luscious creamy sauce for the pasta. The pancetta gives the pasta a nice smoky flavor with less fat than regular bacon, and the garlic and onion give it another layer of awesome flavor. Topped off with some golden brown buttery crumbs then baked to perfection, and you’ve got a truly divine, grown up pasta dish that will blow your Mama’s Mac and Cheese away.

Oh, and be prepared to swoon upon first bite.

Ingredients

1 stick of butter
6 slices of pancetta, chopped
1 c. of onion, chopped fine
1 tsp dried crushed red pepper
1 clove garlic, chopped fine
1/4 c. all-purpose flour
3 1/2 c. whole milk
2 1/2 c grated sharp cheddar cheese
1 c. grated parmesan cheese
1 8-8.8 oz container mascarpone cheese
Dash of nutmeg
Dash of cayenne
Dash of sweet paprika
Kosher Salt
Fresh ground black pepper
1 1/2 c. japanese panko breadcrumbs
1/2 c. chopped fresh Italian parsley (or 1 tbsp dried)
4 tbsp white truffle oil
1 lb. tube pasta (macaroni, penne, rigatoni, or your choice)

Cheese Sauce

In a large saucepan, melt 1 tbsp of butter and saute pancetta over medium-high heat until browned, about 5-7 minutes. Remove pancetta from the pan with a slotted spoon and set aside.

Sauteed Pancetta

Add onion and saute until soft, about 5 minutes. Add garlic and crushed red pepper and saute for another minute.

Sauteed Onions, Garlic and Red Pepper

Stir in 3 tbsp of butter and let melt, then add flour and stir 1 minute to make a roux (thickener for the cheese sauce). Gradually whisk in 3 1/2 cups of milk and simmer until sauce thickens (stirring often) for 5 minutes, and then remove pan from heat.

Three Cheese Sauce

Whisk in cheddar, mascarpone and parmesan cheeses until smooth, and add a little more milk if the cheese sauce seems too thick. Sprinkle in a dash of nutmeg, a dash of cayenne and a dash of paprika. Add salt and pepper to taste. Stir and remove from heat.

Crumb Topping

In a medium skillet, melt 4 tbsp of butter over medium-high heat. Add panko breadcrumbs and stir through so that the butter coats all the crumbs, and they turn a light golden brown, about 5 minutes.

Toasted Breadcrumbs

Remove from the heat and stir in the fresh or dried parsley, set aside.

Pasta

Preheat oven to 375 degrees. Lightly coat a 13×9 casserole or glass baking dish with cooking spray or butter. Cook pasta according to package directions until al dente for 5-8 minutes. Drain the pasta and shock with cold water.

White Truffle Oil

Place pasta into the casserole dish and coat with the truffle oil.

Add Pancetta to the Pasta

Toss in the pancetta…(mmmm!)

Three Cheese sauce

Pour in the cheese sauce…(dreamy!)

Baked to Perfection

Sprinkle the breadcrumbs on top of the pasta and bake for 20 minutes or until the top is golden brown.

Heaven on a Plate

Let cool for a few minutes, and dig in! (you’ll never be the same)

Serves 8.

Recipe adapted from Bon Appetit Pasta Favorites, 2010.

Smokin’ Chipotle Homestyle Meatloaf


Smokin' Chipotle Homestyle Meatloaf

Fall is finally here – the time of year when sweaters and jeans come out of the closet. Cooler mornings and evenings are a nice break from the Summer heat. And most of all, my craving for some homey comfort food is on the rise! When I think of classic comfort foods, Meatloaf is one of those meals that comes to mind. It reminds me of when I was a kid, when my Mom used to make it for dinner on a chilly night.

To spice things up a little bit, this recipe has a delicious smoky Chipotle glaze, with shallots and garlic, giving it a nice kick and a unique flavor. It goes great with a side of mashed potatoes and buttery corn or some roasted baby potatoes and root vegetables. You can make the glaze ahead of time, and even make a little extra to use as a barbeque glaze on chicken, beef or pork dishes. You might even want to experiment with a mixture of ground veal, pork and beef to give it more flavor – but this recipe works with ground beef because the Chipotle sauce gives it such a great flavor. Great with a dash of hot sauce too if you like it spicier!

Ingredients

Glaze:

¼ c Chipotle Sauce (Tavern on the Green)
1 tbsp Dijon mustard
1 tsp ketchup
2 tbsp light brown sugar

Meatloaf:

2 lbs ground beef
3 shallots, finely chopped
1 tbsp garlic, finely chopped
2 tbsp butter
2 large eggs, whisked
1 tsp ketchup
2 tsp Worcestershire sauce
1 c breadcrumbs or ground whole wheat cereal (Chex or Fiber One)
1 1/2 tsp Paula Deen House seasoning (salt, pepper, onion, garlic powder)

Preparation

Preheat oven to 350 degrees. Preheat a small sauté pan over medium heat.

In a small bowl, mix together glaze ingredients and set aside.

Chop shallots and garlic. Melt 2 tbsp butter in sauté pan. Cook shallots for about 5 minutes until lightly golden brown and soft. Lower sauté pan heat to low, add chopped garlic and cook for another 2 minutes.

In a large mixing bowl, combine ground beef, eggs, ketchup, Worcestershire sauce,  breadcrumbs (or cereal), Paula Deen House seasoning; add onions and garlic. Mix well and place mixture in a baking pan coated with cooking spray, forming a loaf. (You can also place the mixture in a loaf pan if you want a perfect rectangular shaped meatloaf).

Brush glaze over meatloaf and cook for 30 minutes. Remove from the oven and brush additional glaze over meatloaf; cook another 30 minutes. Remove from oven and let meatloaf rest for 5 minutes. Slice and serve. Add additional glaze on top before serving if desired.

Serves 8.

Other Meatloaf Recipes you may enjoy:

Aretha Franklin’s Holiday Meatloaf
Alton Brown’s Good Eats Meatloaf
Recipe Girl’s Turkey Meatloaf
Simply Recipes Classic Meatloaf
Kalyn’s Kitchen Best Meatloaf Recipe
Bobby Flay’s Roasted Vegetable Meatloaf with Balsamic Glaze

Crunchy and Luscious: Chicken Mushroom Croquettes



Chicken and Mushroom Croquettes

Chicken Mushroom Croquettes

Croquettes are delicious small fried food rolls – crunchy on the outside and soft and creamy on the inside. They are usually filled with mashed potatoes or minced meat such as beef or veal, poultry, fish, vegetables or shellfish (crab, lobster, shrimp and salmon are common). The ingredients are mixed together with fresh herbs and spices and oftentimes a creamy white sauce, then shaped into cylindrical patties, coated with breadcrumbs and deep-fried (or you can bake these in the oven if you prefer).

Originating in France, the word croquette means “to crunch”. Perfect for a cocktail party appetizer or just a luscious small dish, served with a salad and a glass of crisp white wine. Serve with a remoulade dipping sauce and a splash of lemon.

Croquettes

1 1/3 c chicken, finely shredded (white meat)
2/3 cup mushrooms, finely chopped (cremini and/or white button)
1/2 tsp salt
1/4 tsp celery salt
dash of cayenne
dash of nutmeg
1 egg, beaten
1/2 c canola oil, for frying

Herb Cream Sauce

1/4 c butter
1/2 c flour
1 c. chicken stock
1/3 c cream
1/2 tbsp parsley, finely chopped
1/2 tbsp thyme, finely chopped

Remoulade Sauce

2 c mayonnaise
2 tbsp chopped capers
1 ½ tbsp chopped chives
1 ½ tbsp. chopped tarragon
2 tbsp chopped parsley
1 tsp chopped chipotle pepper
1 tsp Dijon mustard
Worcestershire sauce, to taste
Tabasco, to taste
Lemon juice, to taste

To prepare remoulade: In a medium bowl, whisk together mayonnaise, capers, chives, tarragon, parsley, chipotle pepper, and Dijon mustard. Add Worcestershire sauce, Tabasco sauce and lemon juice to taste. Cover and chill until ready to use.

To make the croquettes, first shred and chop the warm, cooked chicken (a rotisserie chicken is a fast and easy way to do this or you can use shredded parboiled chicken). Finely chop the mushrooms and mix in salt, celery salt, cayenne and nutmeg, mixing all ingredients together.

Make the herb cream sauce by melting the butter in a saucepan over medium heat and slowly adding flour, chicken stock, herbs and cream together, whisking thoroughly and often until the sauce is smooth and creamy.

Add the sauce to the chicken and mushroom mixture, then add one beaten egg until it has a moist but firm texture; set aside to cool. Shape into cylindrical patties and coat with breadcrumbs. Place croquettes in a frying pan in heated oil over medium high and fry until the croquettes have a crispy, golden brown crust, about 5-6 minutes, and drain on paper towels.

Serve with a side salad of mixed greens with lemon juice and olive oil dressing, a crisp white wine and remoulade sauce for dipping.

Makes 4  servings.

 

Other Croquette recipes you may enjoy:

Paula Deen’s Potato Croquettes

Alton Brown’s Tuna Croquettes

Anthony Bourdain’s Dutch Croquettes

Japanese Beef and Potato Croquettes (Korokke)

Saveur’s Salmon Croquettes

Indochine Kitchen’s Croquettes

Albondigas en Salsa de Chipolte (Cheese stuffed Spanish Meatballs)


Spanish Meatballs

Albondigas en Salsa de Chipolte (Spanish Meatballs)

These Spanish-style meatballs are a delicious little treat: sweet, smoky and spicy and lavished in a luscious tomato sauce, they are sure to be a hit at your next Tapas or Cocktail party. You can serve them with some stuffed olives and rustic bread for dipping or over pasta or polenta for a full on hearty meal. Ole!

2 large eggs, lightly beaten
1 tsp. coarse ground salt
1/2 tsp. coarse ground pepper
1/3 c. fine dry breadcrumbs
1 1/2 lb. lean ground beef
1/2 pound ground pork
1 1/2 tsp ground cumin
1 1/2 tsp hot smoked paprika
1/4 c. coarsely chopped fresh cilantro or parsley
9 (3/4-in.) cubes queso fresco
2 Tbsp. lard or canola (or other vegetable) oil
1 c. finely chopped white onion
2 cloves garlic, minced
1 (1 lb.) can whole peeled tomatoes,
undrained, coarsely chopped
1/2 c. beef stock or broth
2 to 4 canned chipotle chiles in adobo sauce, finely chopped
Sliced Chiles and Parmesan cheese, grated for garnish
9 whole pimento-stuffed green olives, for serving
Rustic Bread, for serving

Beat eggs with salt in large bowl. Stir in breadcrumbs; let stand 5 mins. Add beef, pork and cilantro, salt and pepper, cumin and smoked paprika; mix lightly but thoroughly. Divide meat mixture into 18 even portions. Shape 1 portion into flat patty; top with 1 cheese cube. Press meat firmly around cheese to enclose completely and form balls.

Heat lard or oil in deep 10-in. skillet over medium high heat until hot. Fry 1/2 of meatballs at a time, turning occasionally, until brown on every side, about 5 mins.; remove to plate. Remove and discard all but 3 Tbsp. drippings from skillet. Add onion and garlic; saute over med. heat until soft, about 4 mins.

Stir in tomatoes, stock and chiles; heat to boiling. Return meatballs to skillet; reduce heat to low. Simmer, covered, until meatballs are cooked through, about 45 mins. Remove meatballs to serving dish with slotted spoon; keep warm.

Transfer tomato mixture to blender container; process until smooth. Return mixture to skillet; heat over high heat to boiling. Pour sauce over and around meatballs.

Garnish with chiles and cilantro or parsley and parmesan cheese. Serve with stuffed olives and rustic bread for dipping or over pasta or polenta for a heartier entree.

Serves 8.

In the Mood For Love


Recipes To Spice Up Your Valentine’s Day


“Aphrodisiac: any of various forms of stimulation thought to arouse sexual excitement. Aphrodisiacs may be classified in two principal groups: (1) psycho-physiological (visual, tactile, olfactory, aural) and (2) internal (stemming from food, alcoholic drinks, drugs, love potions, medical preparations)”.

We’ve all heard that there are certain foods that have aphrodisiac powers, but which ones and what effect do they have on romance? There are several foods that increase the passion and mood for love – Almonds, Arugula, Asparagus, Avocado, Bananas, Basil, Chilies, Chocolate, Coffee, Figs, Garlic, Ginger, Honey, Nutmeg, Oysters, Pinenuts,  Raspberries, Strawberries, Black Truffles, Vanilla and Wine, just to name a few. Truffles are said to stimulate and sensitize the skin for touch. Vanilla’s scent and flavor is know to increase lust. Chilies increase blood flow and sex drive. The chemicals in Chocolate trigger neurochemicals in the brain that increases passion. Red Wine relaxes and stimulates the senses. For Valentine’s Day, I rounded up a few recipes featuring some of these sexy foods, guaranteed to spice up your night and make it a LOVELY one to remember!

Herbed Baked Oysters recipe

Herbed Oysters

Ingredients:

24 fresh oysters
¾ cup of breadcrumbs
2 cloves garlic, chopped
1 teaspoon of Dijon mustard
1 teaspoon of olive oil
½ teaspoon of fresh thyme, chopped
½ teaspoon of fresh basil, chopped
¼ teaspoon of fresh marjoram, chopped
Zest of one lemon
2 tablespoons of grated Parmesan cheese

Directions:

Shuck the oysters and set aside on the half shell. Discard the remaining shells.

In a bowl, mix the breadcrumbs, garlic, mustard, olive oil, thyme, basil, marjoram, lemon zest and Parmesan.

 Top each oyster with about 1 teaspoon of the breadcrumb mixture and place the oysters on a baking sheet. Cook under high broiler (grill) for about 6 minutes or until the oysters are crispy and golden brown.

 Serve hot, with a wedge of lemon and your favorite hot pepper sauce on the side.

Recipe originated from www.oysterrecipes.org

Milk Soup with Truffles au Gratin

Truffle Gratin

Ingredients:

2 c. of chicken juice (gravy)
2 + 2/3 c. of milk cream
1 oz. of fresh truffle
2 lbs. of fresh bread
2/3 c. of truffle juice
1/3 c. of milk
2/3 c. of egg whites
Salt, white pepper

Preparation:

Reduce the chicken juice to half.

Add the milk, milk cream and reduce again.

Add the truffle juice and reduce until you get a nice texture.

Check on seasoning and put aside for the moment.

Preparation of the bread toasts:

Whisk 2/3 c. of cream, season with salt and pepper.

Cut the bread into 1 inch thick slices and cut them into circles (2 inch diameters)

Toast both sides of the bread pieces, dig one side on the piece and pour the wiped cream into it, bake it “au gratin”
under the broiler for a few minutes until lightly browned around the edges.

Recipe originated from French-Truffles.com

Chocolate Chicken

Chocolate Chicken

2 lbs. chicken, cut up — (2 to 2 1/2)
3 Tbsp. vegetable oil
2 cups chicken stock
1/2 cup unsweetened cocoa
1 Tbsp. vegetable oil — (1 to 2)
1/4 tsp. cloves
1/2 tsp. cinnamon
3/4 tsp. anise seed
1/2 cup almonds, chopped
1/2 cup peanuts, chopped
1 Tbsp. sugar
1 tsp salt
3 tomatoes, chopped
2 medium onions, chopped
1/2 tsp. fresh pepper
2 tsp. hot crushed red peppers
1/8 tsp. cayenne (or to taste)
Sesame seeds

Brown chicken in a medium skillet in hot oil. Remove to a large (13x9x2) cake pan or baking dish. Pour oil from skillet and add the stock. Simmer 5 minutes. Mix cocoa with vegetable oil to form a paste. Add cloves, cinnamon, anise seed, and blend. Stir spice mixture into simmering stock and simmer 5 minutes more, stirring occasionally. 
Pour mixture over the chicken parts. Cover and bake in preheated 350-degree oven until chicken is tender (around 1 to 1 1/2 hours). Serve sprinkled with sesame seeds over a bed of rice.

Spicy Scallops with Capellini

Scallop

Ingredients:

1 pound sea scallops, quartered if large
6 tablespoons extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons coarsely chopped flat-leaf parsley
1 tablespoon minced garlic
1 small dried chipotle chile with seeds, stemmed and chopped
Fine sea salt
1/2 pound capellini

Directions:

Preheat the oven to 400°. In a large shallow glass or ceramic baking dish, toss the scallops with the oil, wine, parsley, garlic and chipotle. Season with salt and bake for about 15 minutes, or until the oil is sizzling and the scallops are firm.

Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes. Drain; transfer to a serving bowl. Add the scallops and their juices, toss well and serve immediately.

Serves 4.

Recipe originated from Food and Wine magazine.

Coffee and Chocolate Braised Short Ribs

Chocolate-Coffee Braised Short Ribs

Ingredients:

Olive oil or lard
5 lbs beef short ribs
Salt and Pepper
1 large onion, chopped
1 large red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 cloves of garlic, minced
2 Tbsp brown sugar
1 tsp chili powder
1/2 tsp oregano
1 tsp cumin
2 cups strong coffee
1.5 cups chopped tomatoes, with juice (or one 28 oz can)
1 Tbsp tomato paste
1 cup unsweetened chocolate (70% or higher cacao)
Cilantro, chopped (for garnish)

Preparation:

Remove the short ribs from their package and rinse them under cold water. Pat them dry. Season the short ribs liberally with salt and pepper. (Use more salt than you think you will need). Heat the olive oil or lard in a cast iron pan or Dutch oven over medium high heat.

Place two or three of the short ribs in the pan. Be careful not to crowd the short ribs. You want to brown them, not steam them. Brown the short ribs well on all sides. You want the outsides of meat just a tad under burnt. Transfer the browned meat to a plate and continue to brown the rest of the meat. When done, remove all of the meat to the plate.

Reduce the heat to medium. If you used a cast iron pan for the browning, heat more oil in a large oven safe covered casserole dish. If you’re using a Dutch oven, just keep on cooking.

Add the onions and peppers and cook until the onions are translucent, approximately 5-10 minutes. Next mix in the garlic and cook for another minute. Stir in the brown sugar and spices and cook for 5 minutes longer. Add the coffee, chopped tomatoes, and tomato paste and bring the whole mixture to a boil.

Return the short ribs to the pot and cover. Braise in the oven for 1.5 to 2 hours. Mix in the chocolate until melted. Season with the cilantro and salt and pepper.

Cook’s Notes: I cooked my ribs in a Dutch oven, but the next time I make this dish I’ll brown the ribs in the cast iron pan and then transfer them to the Dutch oven. I also think the chocolate makes a big difference. I received some Scharffenberger chocolate as part of a gift bag and I used that. However I think the Theo chocolate had a smoother taste, even though they were the same percentage cacao.

We served the short ribs over pasta, but I think rice would have been a better side kick to this dish. The sauce is very flavorful with the coffee, chocolate, and the peppers, and rice would just soak it all up. Cook the rice and plate a bed of it. Then serve the short ribs and sauce over the top. Mashed potatoes would also work well here and the addition of some sort of starch would make this a complete meal.

Recipe originated from www.cooklocal.com, adapted from the Washington Local and Seasonal Cookbook

Arugula and Avocado Salad With Shaved Parmesan and Toasted Pine Nuts

Arugula Avocado Salad

Ingredients:

2 bunches arugula, washed and dried ( about 6 cups)
1 avocados, peeled and sliced
Shaved parmigiano-reggiano cheese, to taste

Lemon Dressing

2 tablespoons fresh lemon juice
1 medium garlic cloves, finely minced
4 -5 tablespoons olive oil
salt and pepper

Directions

To make the dressing, in a small bowl, combine the lemon juice and garlic. Slowly whisk in olive oil until the mixture is creamy. Season with salt and pepper.

Place arugula in a serving bowl and add dressing to taste. Mix well. Top with avocado slices, drizzle a bit more dressing over them and season with a pinch of salt. Using a vegetable peeler, shave slivers of Parmesan over the top.

Top off the salad with some toasted pine nuts for an extra crunch (and spice to your Valentine’s Day!)

Serves 4.

Recipe originated from Food.com

Bananas Foster

Bananas Foster

Ingredients

¼ cup (½ stick) butter
1 cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
4 bananas, cut in half 
lengthwise, then halved
¼ cup dark rum
4 scoops vanilla ice cream

Instructions

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Recipe originated from Brennan’s Restaurant in New Orleans.

Chocolate Honey Mousse

chocolate mousse

Ingredients

12 oz of dark crispy chocolate
5-6 dessert spoons of pure honey
3 cups of fresh cream

Instructions

Mix together dark chocolate (should be crushed into pieces), 5 dessert spoons honey and ¾ cup of fresh cream. The ingredients
should be mixed over luke warm water. This mixture will need to be stirred constantly, till the dark chocolate stats to melt and combines itself with the honey and cream.

Once all three ingredients have blended into one another, keep it aside for it to cool.

While the chocolate mixture is kept aside to cool, start whipping the remaining cream (2 ¼ cups) but not very firm.

Once the cream is whipped and the chocolate mixture is cool, gradually and slowly fold the cream into it. Blend this mixture well.

Take a special serving dish and carefully pour the whole mixture into it and keep it to set in the refrigerator.

The chocolate honey mousse can also be poured into separate individual bowls as it does make a lavish amount.

If the mousse is poured into one whole serving dish, the chocolate honey mouse might take about 3 to 4 hours for it to set well.

Chocolate honey mousse can be served with creamy vanilla ice cream. Garnish with crushed nuts as a topping.

White Chocolate Raspberry Tart

Raspberry Tart

Ingredients:

1 ¼ cup of walnuts, finely chopped
¾ cup of unsalted butter, softened
3 tablespoons of sugar
1 ½ cup of flour
1 teaspoon of freshly-grated orange zest
1 large egg, lightly beaten
3 cups of fresh raspberries
12 oz of white chocolate, chopped
½ cup of heavy cream, warmed
½ cup of whipped cream, to garnish

Directions:

In a bowl with an electric mixer, blend walnuts, ¾ of the butter, sugar, flour, orange zest and egg until thoroughly combined, and press into an 11-inch tart pan with removable bottom.

Freeze the shell for 15 minutes.

While the shell is freezing, preheat your oven to 375°F.

 Bake the shell in middle of your oven for 25-30 minutes, or until golden brown.

 Allow the shell to cool on a rack.

Remove the side of pan and transfer the shell to a plate.

 Fill shell with 2 ½ cups of raspberries.

In a large metal bowl set over a saucepan of barely simmering water, melt the white chocolate. 

Remove the bowl from the heat and whisk in the cream and the remaining butter, whisking until smooth.

 Spread the white chocolate mixture over the raspberries, smoothing top and chill, covered, for 3 hours or overnight.

Garnish the tart with whipped cream and remaining ½ cup of raspberries.

Serve at room temperature.

Recipe originated from www.raspberryrecipes.net

Read more about Aphrodisiac Foods and History

There’s No Place Like Home


Growing up I always associated food with a sense of comfort, warmth, fulfillment and stability. This is something I attribute to my Mom’s home-cooked meals and nights around the dinner table with my family as we discussed the events of our day, bonded through sharing the heartwarming, delicious meals together and after the meal was done, cleaned the kitchen with our Mom and bonded by watching a television show together before going to bed and getting ready for school the next day. Mom would make Pot Roast with Mashed Potatoes and Green Beans, homemade Lasagna with a salad and garlic bread, Grandma’s Beet Soup with homemade Polish potato noodles, or a yummy, savory Meatloaf with Mushroom Gravy – these were all of our favorites and also heirloom recipes that were handed down from my grandparents and generations past.

That was a long time ago, or so it seems, and since those days I have lived in numerous cities and another country, and still cherish enjoying good food with good people. But nothing compares to those home cooked meals and the sense of comfort they gave me when I was young – those days gave me a solid ground to stand on for life.

One gloomy, dark day last January, I was cooped up in my tiny New York studio apartment feeling completely miserable from the freezing cold weather and had a serious case of the Winter blues. I felt an undying urge to make a home-cooked meal like Mom used to make to cheer me up and get me out of the dismal mood I couldn’t seem to shake. New York can do that to you sometimes – it is one of the greatest cities in the world, but can also take you to the depths of darkness on those dark, freezing, nasty days in the middle of Winter. That day I decided to go on a quest for Comfort. Something warm. Something cozy. Something heartwarming. Something that would fill my soul and renew my spirit.

My head started spinning, and I immediately felt energized and motivated with this new task at hand. What would cheer me up and transport me back in time? After furiously searching through all of my recipes, I found the perfect remedy to ail my blues – a big whopping batch of luscious Macaroni and Cheese. Not just an ordinary one (like the kind you get in a blue box with packets of dried chemical-laden cheese dust), but one that called for some delicious gourmet ingredients to take this kid-friendly recipe and turn it into a serious pot of adult-sized comfort.

I hopped in a cab to Zabars on the Upper West Side with thrill and anticipation. The freezing rain was coming down sideways and beat against the windows. Once I arrived, I headed straight for the Cheese department and was in my glory with their selection of international cheeses that pierce your nose as soon as you walk in the door. I picked up a creamy Italian Mascarpone, some fresh grated Parmesan Reggiano, a chunk of Gruyere and a block of Fontina. Then I found some fresh garlic, real cream, prime European butter, smoked thick cut bacon and of course, imported Italian pasta and this was a recipe for a mean Mac and Cheese.

I prepped my ingredients and carefully crafted my dish of gourmet deliciousness. The pot was brimming with a melted creamy cheese concoction and I poured the luscious ingredients into my baking dish, watching with anticipation as the warm, savory smells filled my kitchen. After an hour of waiting anxiously to savor my creation, I scooped up the bubbly goodness into a bowl and upon tasting the first bite with its brown crispy crust and tangy creamy cheese, was transported back to a time of comfort and bliss, when I didn’t have a care in the world, a simpler time and place that seemed long gone from today in my stressful, fast-paced city life.

Who cares about the weather, I thought – I had arrived. I was home.

Artisanal Macaroni and Cheese

Recipe adapted from Terrance Brennan and Andrew Friedman, “Artisanal Cooking

Ingredients

¾ cup panko bread crumbs
¼ cup Parmiagiano-Reggiano
5 ½ tablespoons butter
¼ cup plus 2 tbsp all purpose flour
2 cups whole milk
1 cup heavy cream
Kosher Salt
White pepper in a mill
Dash of nutmeg
Dash of cayenne
1 ½ cups Gruyere or Comte, grated (from 5 ½ ounces)
1 cup Fontina, chopped into small pieces
½ cup mascarpone
1 ½ cups dry pasta (macaroni, penne or your choice)
4 slices of bacon or prosciutto, cooked and crumbled
¼ cup fresh parsley, chopped fine

Preparation

Preheat the oven to 350°F. Pour the water into a 3-quart pot and bring to a boil over high heat. Meanwhile, cook the bacon or prosciutto, drain and crumble and set aside.

In a small sauce pan, melt 2 1/2 tablespoons of the butter over low heat. Add the bread crumbs and Parmigiano-Reggiano cheese, toss well, and set aside.

Put the remaining 3 tablespoons butter in a 2-quart, heavy-bottomed saucepan and melt it over low heat. Add the flour and cook for 5 minutes, whisking constantly, but not letting the flour burn. Pour in the milk and cook for 5 minutes, whisking or stirring with a wooden spoon. Add 4 1/2 teaspoons salt, 4 grinds of pepper, the Gruyère, Fontina and mascarpone, dashes of nutmeg and cayenne, and continue to whisk until the cheese is melted and incorporated. Remove the pot from the heat.

Add 1 tablespoon of salt and the pasta to the boiling water and cook until al dente, approximately 8 minutes. Drain the macaroni in a colander and add it to the pot with the cheese sauce. Add crumbed bacon/prosciutto and mix well with a wooden spoon.

Pour the macaroni mixture into an 8-inch by 8-inch baking dish. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese. Bake until golden brown and bubbly, approximately 30-35 minutes. Serve hot and garnish with fresh parsley. Oh, and be prepared to swoon.

Serves 4 as a side dish. For a main course, double the recipe, serve with a green salad and a glass of wine.

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