The Fifth Tine

Turkey & Sweetcorn Meatballs with Roasted Pepper Sauce

noreply@blogger.com (Yvonne) — Fri, 18 May 2012 15:52:00 +0000

Now you see them, now you don't...

These meatballs are really satisfying and disappear pretty quickly! I have used ground turkey & chicken and both are equally delicious. Don't skip the sauce... it is a must. Serve warm or at room temperature (or eat them cold out of the fridge like me).

Turkey & Sweetcorn Meatballs with Roasted Pepper Sauce

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INGREDIENTS

For the meatballs:

1/2 cup corn (fresh or frozen)
3 slices of stale white bread, crusts removed
1lb ground turkey or chicken
1 egg
4 green onions, finely chopped
1 tbsp chopped parsley
2 1/2 tsp ground cumin
1 1/2 tsp salt
1/2 tsp black pepper
1 garlic clove, minced
canola or sunflower oil

For the sauce:

4 red bell peppers
3 tbsp olive oil
1 tsp salt
2 tbsp cilantro, chopped
1 garlic clove
1 small Fresno chili, deseeded
2 tbsp sweet chili sauce
2 tbsp apple cider vinegar

DIRECTIONS

Preheat the oven to 400F. To prepare the peppers for the sauce, quarter them with a sharp knife and shave off the white parts and the seeds. Put them in a roasting tray and toss with 2 tablespoons of the olive oil and ½ teaspoon of the salt, then roast in the oven for 35 minutes or until soft. Transfer the hot peppers to a bowl and cover it with plastic wrap. Once they have cooled down a little, you can peel them, although it isn’t essential for this sauce. In any case, place them in a blender or food processor with their roasting juices and add the rest of the sauce ingredients. Process until smooth, then taste and adjust the salt if necessary. Set aside.
For the meatballs, place a heavy non-stick frying pan over a high heat and throw in the corn kernels. Toss them in the hot pan for 2-3 minutes, until lightly blackened. Remove and leave to cool.
Soak the bread in cold water for a minute, then squeeze well and crumble it into a large bowl. Add all the rest of the ingredients except the oil and mix well with your hands.
Pour a shallow depth of sunflower or canola oil into your heavy frying pan. Allow it to heat up well and then fry about a teaspoon of the mince mix in it. Remove, let cool a little and then taste. Adjust the amount of salt and pepper in the uncooked mixture to your liking.
With wet hands, shape the mince mix into balls, about the size of golf balls. Brown them in small batches in the hot oil, turning them around in the pan until they are golden brown all over. Transfer to an oven tray, place in the oven at 400F and bake for about 5 minutes. When you press one with your finger, the meat should bounce back. If unsure, break one open to check that it is cooked inside. Serve hot or warm, with the pepper sauce on the side.

Chargrilled Broccoli with Chili & Garlic

noreply@blogger.com (Yvonne) — Sun, 06 May 2012 19:28:00 +0000

Another Ottolenghi win... simple ingredients and delicious leftover!

Chargrilled Broccoli with Chili & Garlic

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INGREDIENTS

2 heads of broccoli
1/2 cup olive oil
4 garlic cloves, thinly sliced
2 mild red chilies (Fresno), thinly sliced
coarse sea salt
black pepper
lemon slices (optional)

DIRECTIONS

Separate the broccoli into florets and blanch in boiling water for 2 minutes – don’t be tempted to cook longer! Remove immediately to a bowl of ice water, then drain and leave to dry completely.

Once the broccoli is dry, toss with 1/2 cup of the olive oil and a generous amount of salt and pepper. Place a grill pan on high heat and leave for 5 minutes until smoking hot (or grill on your outdoor grill). Grill the broccoli in batches on the hot pan, turning to get lovely char marks on all sides.

While the broccoli is cooking, place the remaining oil in a small saucepan together with the garlic and chilies and cook on a medium heat until the garlic begins to turn golden brown. Be careful not to let the garlic and chilli burn – they will continue cooking in the hot oil even when off heat.

Pour the garlic and chili oil over the hot broccoli and toss well. Season to taste and toss in lemon wedges. Serve immediately or at room temperature.

Chargrilled Cauliflower with Tomato, Dill & Capers

noreply@blogger.com (Yvonne) — Thu, 19 Apr 2012 14:54:00 +0000

On my most recent trip to London I came across a foodies paradise – Ottolenghi. When I walked in the front door my eye didn’t know where to look first! Beautiful floating layers of salads, whole grains, breads and OH MY desserts had my mouth watering. This cauliflower salad is a perfect example of why Ottoleghi is so successful – he brings bright and satisfying flavors to the simplest of vegetables.

I can’t get my nose out of his cookbook so expect lots more from Ottolenghi on The Fifth Tine.

Chargrilled Cauliflower with Tomato, Dill & Capers

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INGREDIENTS

2 tablespoons capers, drained and roughly chopped
1 tablespoon French whole grain mustard
2 cloves garlic, minced
2 tablespoons cider vinegar
1/2 cup olive oil, plus more for drizzling
1 large head of cauliflower (about 2 pounds)
20 cherry tomatoes, halved
A good handful of arugula
1 tablespoon dill, chopped
sea salt
pepper

DIRECTIONS

You can make the dressing in a food processor or by hand (we used the processor). Mix together the capers, mustard, garlic, vinegar and some salt and pepper. Whisk vigorously or run the machine while adding half the oil in a slow trickle. You should get a thick, creamy dressing. Taste and adjust seasoning.

Add the cauliflower to a large pan of boiling salted water and simmer for just 3 minutes. Drain and run under a cold tap to stop it cooking further. Leave in the colander to dry well, then put it in a mixing bowl with the rest of the olive oil and some seasoning. Toss well.

Heat a ridged griddle pan over the highest possible heat and leave it for 5 minutes or until it is really hot. Grill the cauliflower in batches – don’t over-crowd the pan. Keep turning until they are nicely charred all over and transfer to a bowl. While the cauliflower is still hot, add the dressing, dill, spinach and tomatoes. Stir together, taste and adjust seasoning again.

Serve warm or at room temperature.

My Bricklayer's Coffee Table - Rustic & Refined design

noreply@blogger.com (Yvonne) — Sun, 11 Mar 2012 22:31:00 +0000

Reclaimed wood coffee tables are perfectly rustic & refined. Stylish, practical, beautiful and nearly indestructible, these eco-friendly tables can only get better with time. Last summer I came across a beautiful bricklayers coffee table in my favorite magazine, House Beautiful. After some research and realizing it was a pretty trendy table, I knew I had found the solution to my large living room and dwarfed coffee table dilemma.

I love a good project and nothing gets me more energized than having something to plan, create & construct. It helps to have a multi-talented friend who also likes a good project and just happens to be a great welder - lucky me :-). With his help, this table came together almost painlessly (except for the 2 weeks it took to rust the iron to my satisfaction).

The wood I chose is over 250 years old and from an old barn in upstate New York. I originally bought the wood for another project – my wood wall (another House Beautiful inspiration). It’s not as hefty as the Restoration Hardware version – but this wood has a ton more character and it shows.

I've spent hours putting things on it and taking them off. I'll soon have the right combination of "stuff", but I adore it naked. It’s full of texture and character and smooth enough to run your hand over without any splinters. It’s strong, beautiful and one of a kind.

Nope, you can't have mine (loved the nice offer I already received). Drop me an email and I'll get you to the right guy.

Ancho Turkey Chili

noreply@blogger.com (Yvonne) — Sat, 07 Jan 2012 18:03:00 +0000

There are a few kitchen gadgets that I do not own… it’s a shock to me too. I see TV chefs putting all kinds of fun things through a food mill and magically there is a beautiful fresh tomato puree with no skin or seeds – can’t I make that happen with a food processor and sieve? The ricer is another contraption I could use to turn out some light and beautiful mashed potatoes – but I don’t really like mashed potatoes.

Soups and sauces are more my thing and there have been many blender blow-ups of hot bisque all over my kitchen. It’s time for an immersion blender – that is a gadget I will use and won’t take up a ton of space. On Christmas Day I opened the box and instantly put it to use for my pork roast pan sauce. I noticed my Dad eyeing the “boat motor” he spent hours shopping for (thanks mom) and his brain was ticking. He’s quite a good cook and has been experimenting with dried chiles for chili and soups… this would be a perfect way to get those chilies pureed.

Since I have been looking for anything to puree lately – I decided to give his method a shot in my healthy turkey chili. I’m a changed person. Really I am. The intensity you get from the dried chili puree can’t be achieved with chili powder alone. The combination of both with the fresh toasted spices is a crazy ride on the flavor boat.

I love this gadget and round 2 with poblanos & chicken is coming soon!

Cooks Notes: You can use a blender to puree the chilis – be sure to push through a sieve to remove any pepper skins. If you don’t have whole spices - use the same measurement of ground spices.

Ancho Turkey Chili

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INGREDIENTS

4 to 5 medium dried ancho chiles, stemmed and seeded
1 tablespoon extra-virgin olive oil
4 large cloves garlic, smashed, peeled and chopped
1 large onion, chopped
1 1/2 pounds ground turkey (85/15)
1 tablespoon all-purpose flour
4 tablespoons tomato paste
2 tablespoons chili powder
2 teaspoons whole cumin seeds
1 teaspoon dried oregano
1 teaspoon whole coriander seeds
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
Kosher salt and freshly ground black pepper
3 cups low-salt chicken broth
One 15 to 16-ounce can beans – black pinto kidney mix, rinsed and drained

DIRECTIONS

Make Ancho Puree: Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours. Puree in a blender or with an immersion blender. Strain through a fine mesh sieve to eliminate any of the skins.

Toast the spices: In a small, dry skillet, toast the seeds over medium-high heat, shaking the pan often. Keep watch to ensure the seeds don't burn. When the seeds are fragrant and slightly darker, transfer them to a plate. Cool the toasted seeds, then grind them in a spice mill.

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the chili puree, tomato paste, chili powder, cumin, coriander, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper to taste.

Serve with cilantro, cheese & sour cream.

Tarte Flambée: Alsatian Bacon & Onion Tart

noreply@blogger.com (Yvonne) — Tue, 27 Dec 2011 17:02:00 +0000

It’s impossible to go wrong with a crispy pizza like crust layered with cheese, caramelized onions & bacon. The Tarte Flambée is a regional specialty of Alsace, France and when done the right way can take some time. Making the dough, waiting for it to rise and caramelizing the onions is a slow process. However, it can all be done a day ahead at the least (cook the bacon, caramelize the onions and proof the dough and store in the fridge).

I was easily able to find the authentic ingredients but if you have trouble you can substitute as follows:

Fromage Blanc – substitute cream cheese
Creme Fraiche – substitute sour cream

It was worth every minute - absolutely delicious!

Tarte Flambée: Alsatian Bacon & Onion Tart

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INGREDIENTS

Crust:

1/4 cup lukewarm water
3/4 teaspoon dry yeast
1/2 teaspoon sugar
3/4 cup all-purpose flour, plus a little more for dusting
1 tablespoon extra-virgin olive oil
Pinch salt

Topping:

1/2 pound slab bacon, cut into lardons
Extra-virgin olive oil
3 large Spanish onions, thinly sliced
Kosher salt
1/2 cup creme fraiche
1/2 cup fromage blanc or high quality ricotta
1 bunch fresh chives, finely chopped
Parmesan Cheese, freshly grated

DIRECTIONS

For the dough: Activate the yeast by combining the lukewarm water, yeast and sugar. Stir together and let sit until the mixture becomes frothy and foamy and smells very yeasty, about 10 minutes.

Put the flour in a mixing bowl and make a well in the center. Add the olive oil, salt and the activated yeast mixture. Stir until the dough comes together and forms a ball.

Dust a clean work surface with flour and knead the dough until it is tight and firm, 5 to 7 minutes. Place the dough back in the mixing bowl, cover the bowl with plastic wrap and let sit in a warm place until the dough has doubled in size, about 1 hour.

For the topping: Preheat the oven to 400 degrees F.

Place the bacon in a large, wide pan and give it a couple drops of olive oil. Bring the pan to a medium heat and cook the bacon until it is brown and crispy. Remove the bacon from the pan and reserve on paper towels.

Add the onions to the pan, season with salt, cover and cook until the onions have wilted and are very soft, about 10 minutes. Remove the lid and cook the onions until they are very soft and caramelized. This will take awhile, maybe up to 45 minutes. Stir the onions occasionally paying attention not to let them burn, but don't rush it! When the onions are really brown and sweet, remove them from the heat and reserve.

Combine the creme fraiche and fromage blanc.

Divide the dough into 4 even balls and roll them out until they are 1/8 to 1/16-inch thick. Place them on a sheet tray and bake them in the oven for 4 minutes.

Remove the dough from the oven. Smear each dough evenly with the cheese mixture, place an even layer of the caramelized onions on the cheese and sprinkle the bacon on top of the onions. Top with freshly grated Parmesan cheese.

Return the dough to the oven until the dough is crisp on the bottom and the toppings are bubbly, 6 to 8 minutes. Sprinkle with chives and serve.

Apple & Vanilla Tart

noreply@blogger.com (Yvonne) — Thu, 03 Nov 2011 11:31:00 +0000

I've come out of summer hibernation... finally. Fall is here and the cooler temperatures have inspired me to get back to the kitchen.

Your freezer section does most of the work for this fast & impressive dessert. If you have a mandolin - it makes the process even faster for slicing the apples. For something so easy to put together (and the oohs & ahhs that followed from the tasters) I think I'll stop spending hours on dessert!

Apple & Vanilla Tart

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INGREDIENTS

1 whole sheet Puffed Pastry, thawed & cut in half
4 whole Granny Smith apples, cored, halved & sliced (but not peeled)
juice of 1 lemon
1/4 teaspoon Salt
1 tsp vanilla extract or 1/2 tsp vanilla paste or powder
2 tablespoons butter, cut into small pieces
3 tablespoons Muscovado or dark brown sugar
3 tablespoons apricot or pear jelly

DIRECTIONS

Preheat oven to 415 degrees.

Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray. Add vanilla, lemon juice & salt to apples. Stir to combine. Allow to sit for a few minutes.

Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Dot the top with the butter and sprinkle with Muscovado or dark brown sugar.

Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.

Warm the jelly and brush over the apples and pastry edge. Serve hot with vanilla ice cream or crème fraîche.

Lime Bulgur Wheat Salad with Cucumbers & Tomatoes

noreply@blogger.com (Yvonne) — Sat, 27 Aug 2011 18:10:00 +0000

In Texas we’ve been complaining about the heat for months. It’s been a long summer and my kitchen has gotten a big break – I’ve just not felt like cooking (my absence explained). But when my friend Laura brought over this salad a few weeks ago it was decidedly the thing I was going to make and could enjoy eating in 107 degrees. My inspiration will return in the Fall - already have lots of new things I can't wait to share.

This recipe is based on the traditional tabouleh salad, a popular Middle Eastern side dish containing vegetables, olive oil and spices. There are a few differences – the use of lime and much less parsley, which I prefer. The base of bulgur wheat and the vegetables makes it super nutritious and a perfect summer side. I like to add grilled chicken or shrimp and make it a meal - but it's a perfect side dish for my Greek Chicken Meatballs with Spicy Yogurt Sauce.

Bulgur wheat is a natural whole grain food that is quick cooking and very nutritious. It’s high in fiber, rich in B vitamins and has fewer calories, less fat, 4 times the folate and more than twice the fiber of brown rice. It’s nutty flavor is perfect in this Mediterranean inspired salad.

Lime Bulgur Wheat Salad with Cucumbers & Tomatoes

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INGREDIENTS

2 bunches flat leaf parsley, chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 medium yellow onion, minced
1 tablespoon salt
1 large English cucumber (or 2 medium garden variety), peeled, seeded & diced
3/4 cup fresh lime juice
1 cup wheat bulgur (fine)
1/2 cup olive oil
3-4 tomatoes, seeded & chopped
1/2 cup feta cheese, crumbled

DIRECTIONS

In a medium bowl add the wheat bulgur and lime juice. Stir to combine. Cover and refrigerate for 1 hour. Remove from refrigerator and layer as follows:

1. Cucumber
2. Salt
3. Onion, cumin, coriander & parsley

Refrigerate for 2 hours then remove and add 1/2 cup olive oil. Stir to combine. Add tomatoes and feta and mix all together.

Serve as a side dish or make it a meal by adding grilled chicken or shrimp.

Insalata Caprese - Tomato, Mozzarella & Basil Salad

noreply@blogger.com (Yvonne) — Fri, 17 Jun 2011 16:14:00 +0000

In April I planted 5 tomato and a 3 sweet basil plants with this exact picture and post in mind. I've cared for these plants like children... and it was worth every bit of work to taste this dish that came from my backyard.

Some of the best meals have few ingredients but top-rate ingredients are essential. All you need is a knife, beautiful vine-ripened summer tomatoes, fresh mozzarella and great olive oil to have this "salad in the style of Capri" on your table in 3 minutes or less.

Serve alone or with crostini.

Insalata Caprese - Tomato, Mozzarella & Basil Salad

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INGREDIENTS

2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
1 pound fresh mozzarella, sliced 1/4 inch thick
1/4 cup packed fresh basil (about 20 leaves)
3 to 4 tablespoons extra-virgin olive oil
1 tablespoons balsamic vinegar, optional
Sea salt to taste
Freshly ground black pepper to taste

DIRECTIONS

On a platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Season salad with salt and pepper. Drizzle with olive oil and balsamic vinegar.

Greek Chicken Meatballs with Spicy Yogurt Sauce

noreply@blogger.com (Yvonne) — Thu, 02 Jun 2011 14:25:00 +0000

This is the one Rachel Ray recipe in my repertoire... probably because she hasn't concocted some silly name for them, as she tends to do. I've made a few modifications – adding sundried tomatoes, changing up the seasonings, etc. These chicken meatballs are a go to meal when I've got chicken that I'm tired on grilling. Serve with pita bread, salads or just dip and enjoy as is.

My cheap tip: Make your own ground chicken. I always have chicken breasts in my freezer. Instead of buying ground chicken I but the chicken into cubes and grind in my food processor. Cheaper, easy and just as good. Feel free to substitute ground turkey or pork.

Greek Chicken Meatballs with Spicy Yogurt Sauce

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INGREDIENTS

Chicken Meatballs:

1 tablespoon extra-virgin olive oil, plus some for liberal drizzling
1/2 white or yellow onion, finely chopped
3 cloves garlic, chopped, divided
1 box frozen chopped spinach, defrosted
3/4 cup crumbled feta cheese
1 pound ground chicken
1 teaspoon ground coriander
1/2 cup sundried tomatoes, chopped
salt & pepper

Yogurt Sauce:

1 1/2 cups Greek style plain yogurt
1 clove garlic
1/2 lemon, juiced
1 1/2 teaspoons, 1/2 a palm full, cumin
1 1/2 teaspoons, 1/2 a palm full, coriander
Salt

DIRECTIONS

Preheat the oven to 400 degrees F.

In a bowl combine onion and 2 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken , sundried tomatoes and coriander to the bowl and a liberal drizzle of extra-virgin olive oil. Season with salt and pepper. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Brush a nonstick cookie sheet with a little olive oil. Place the meatballs on the cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.

Place yogurt, garlic, lemon juice, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs with sauce.

Spring Vegetable Pasta

noreply@blogger.com (Yvonne) — Fri, 13 May 2011 19:21:00 +0000

Like TV shows, there are very few cooking magazines I can commit to. Fine Cooking being the only magazine I've subscribed to in years. But new competition is now coming in the mail. Cooks Illustrated is a no-frills, no-color magazine with a test kitchen that tirelessly perfects techniques until they are sure the recipe is a perfect one.

This recipe is uber creative in that it mimics the techniques of a creamy risotto, but with a pasta. The stock is super flavored from the asparagus and leek trimmings that would typically be thrown in the trash. Full of fresh flavor and no cream!

A special thanks to my best friend Jen in NY for the subscription... you will love this recipe!

Spring Vegetable Pasta

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INGREDIENTS

3 leeks, white and light green parts washed and cut into ½ inch slices; dark green leaves chopped
1 lb asparagus, tough ends removed and chopped; remainder sliced into ½ inch pieces
2 cups frozen peas
4 cloves garlic, minced
4 cups vegetable broth
1 cup water
2 tablespoons minced chives
2 tablespoons minced parsley
1 lemon zested
2 tablespoons lemon juice
6 Tb extra-virgin olive oil
Salt and pepper
1/2 teaspoon red pepper flakes
1 lb Campanelle or other pasta
1 cup dry white wine
1 oz grated parmesan cheese
1 oz grated asiago cheese

DIRECTIONS

Prep the broth – place the chopped leek and asparagus scraps, ½ of the garlic, 1 cup of the peas, the broth, and the water into a saucepan. Turn to high heat; bring to boil, then reduce heat. Simmer for 10 minutes. Strain broth through a mesh strainer, pushing on the solids with a spoon to get as much liquid and flavor as possible. You should have about 5 cups of liquid. If you have less, add some water to bring the total volume to 5 cups. Discard the solids from the strainer and return the broth to the saucepan. Keep on low heat.

Prep the vegetables - heat 2 Tb of the oil in a dutch oven over medium heat. Add the sliced leeks and some salt. Cook for about 5 minutes, stirring occasionally. Add the asparagus to the pot and cook for another 4 minutes. Add the remaining garlic and the pepper flakes and cook for about a minute. Add the peas and cook for another minute. Transfer all of the vegetables to a plate and allow to sit – uncovered – while you prepare the pasta.

Cook the pasta - wipe out the dutch oven, return to medium heat, and add the remaining oil. Add the dry pasta and cook for about 5 minutes (until pasta is beginning to brown) stirring constantly. Add the wine and continue cooking (and stirring) until the wine is absorbed. Add the warm broth and turn heat to medium high. Bring the pot to a boil. Continue cooking and stirring until liquid is absorbed and pasta is cooked. Remove from heat and add the lemon juice, 1/2 of the parmesan, asiago, cooked vegetables, half of the chives, half of the parsley, and all of the lemon zest. Season with salt and pepper. Stir to combine. Garnish with the remaining herbs and parmesan cheese and serve immediately.

Roasted Beet Gnocchi with Gorgonzola Cream Sauce & Toasted Walnuts

noreply@blogger.com (Yvonne) — Sat, 09 Apr 2011 16:12:00 +0000

This is only the second time I have ever made gnocchi. The first attempt was at Christmas a few years ago. My sister and I were trying to recreate the gnocchi we devoured at The Spotted Pig in NYC. It wasn't successful. But I've been watching, researching and getting a better grasp on the art of making gnocchi since that disaster. The secret: don't overwork the dough and start with room temperature ingredients.

This dish is a show stopper and a total make-ahead meal. It's absolutely stunning with the magenta morsels nestled in the creamy sea of white. I served this for a girl's dinner on a weeknight and all of the pieces were made days before. The gnocchi were prepared a week before and popped in the freezer (thaw the day of in the refrigerator). The cream sauce was made 2 days ahead and kept in the refrigerator and reheated. Assembly was quick. Impress your people. Feed them this.

Roasted Beet Gnocchi with Gorgonzola Cream Sauce & Walnuts

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INGREDIENTS

For the gnocchi:

3 small red beets, roasted and pureed
1 pound whole milk fresh ricotta cheese
1 large egg
3/4 cup Parmesan cheese, grated
1 tsp salt
1/2 tsp black pepper
1 cup flour

For the cream sauce:

2 tbsp butter
2 tbsp flour
1 1/2 cups whole milk
12 ounces of Gorgonzola cheese, crumbled

For the garnishes:

1/4 cup toasted walnuts
10 fresh basil leaves – chiffonade (long thin strips)
Parmesan Cheese - for garnish
Gorgonzola crumbles - for garnish

DIRECTIONS

To roast beets: Preheat oven to 375 degrees. Rinse and dry beets. On a large sheet of foil, drizzle beats with olive oil & season with salt. Fold into foil pouch (or bake in a baking dish covered with foil) and bake for 30min -1 hour, depending on the size of the beets. They should be fork tender. Place into food processor and puree. Set aside.

To make the gnocchi: Place beet puree in a large bowl. Stir in ricotta, eggs, cheese, salt and pepper. Mix in 1 cup of the flour. (Dough can be made one day ahead, cover and refrigerate).

Sprinkle some flour on your countertop or board. Take a handful of the "dough" and place on counter or board. Lightly shape & roll the dough into a log. Cut into 1-inch pieces and shape into balls. Then transfer to baking sheet. Do this in batches. (Gnocchi can be prepared 6 hours ahead. Cover and refrigerate). Be careful to not overwork the dough – this will make it tough.

To make the sauce: In a saucepan melt the butter over medium heat. Stir in flour to create a roux and cook for 2 minutes. Slowly add in milk, whisking to keep lumps from forming. Continue to stir while sauce starts to thicken. Once the sauce has thickened and will coat the back of a spoon, blend in crumbled Gorgonzola and Parmesan until the cheese has melted. Season with salt & pepper to taste.

Preheat the broiler. Working in batches, cook gnocchi in large pot of simmering salted water until gnocchi float to the surface, about 3-4 minutes (depending on the size of the gnocchi). Using a slotted spoon, transfer gnocchi to the skillet with cream sauce.

Place skillet under the broiler until the cheese sauce has started to brown. Remove from oven and top gnocchi with toasted walnuts, fresh basil, Parmesan cheese & Gorgonzola crumbles. Drizzle with a little olive oil and serve!

Lemon Yogurt Cake with Blueberries

noreply@blogger.com (Yvonne) — Tue, 29 Mar 2011 14:32:00 +0000

Lemon and blueberries are a beautiful combination not only in color, but flavor. This lemon cake inspired by The Barefoot Contessa is perfect for breakfast, a middle of the day snack or after dinner sweet fix.

I won't say it's guilt-free, but for a cake it's healthier than most. It's not overly sweet and the yogurt makes the cake super moist. If you want the blueberries laced throughout the entire cake, toss them with a tablespoon of flour (to keep them from sinking) and fold in gently.

Lemon Blueberry Yogurt Cake

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INGREDIENTS

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 2 tablespoons sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup canola oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
1/3 cup freshly squeezed lemon juice

DIRECTIONS

Preheat the oven to 350°F. Grease and flour a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.

Whisk together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Pour the batter into the prepared pan and sprinkle blueberries on top of the batter. Bake for about 50 - 60 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 2 tablespoons sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

Shaved Brussels Sprouts Salad with Bacon, Parmesan & Cranberries

noreply@blogger.com (Yvonne) — Wed, 16 Mar 2011 16:40:00 +0000

Brussels sprouts raw and thinly sliced are delicious… who knew? Surprisingly very mild, the Brussels sprouts in this slaw-centric recipe are paired perfectly with some salty bacon, sweet dried cranberries and crunchy nuts. Mix and match what you have on hand - walnuts, feta, goat cheese, golden raisins or cherries – it all works.

Tip from my kitchen: Slicing little Brussels sprouts on a mandolin is dangerous work (I have 3 fingers to prove it). Opt for the slicer blade on your food processor – it's quicker and safer.

Shaved Brussels Sprouts Salad with Bacon, Parmesan & Cranberries

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INGREDIENTS

1/4 cup (1/8 ounce) tablespoons finely grated Parmesan
4 slices bacon, cooked crispy & crumbled
1/2 cup dried cranberries (or Craisins)
3 tablespoons toasted pine nuts
3 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/8 tsp kosher salt
cracked black pepper

DIRECTIONS

Holding each Brussels sprout by stem end, cut into very thin slices using a mandolin or the slicer blade in a food processor. Toss in a bowl to separate layers. Add pine nuts, bacon, cranberries and parmesan cheese.

To make the vinaigrette whisk mustard and vinegar together. Drizzle in olive oil and season with salt & pepper. Pour over salad and toss to combine.

Truffle Brie Macaroni & Cheese

noreply@blogger.com (Yvonne) — Tue, 08 Mar 2011 16:36:00 +0000

I'm not a huge fan of the traditional comfort foods... mashed potatoes & gravy, pot roast and meatloaf are easy to resist. For me, comfort food is creamy lemon & pea risotto, beef bourguignon and cannelloni!

When my sweet friend (also fabulous baker & fierce soccer player), Marisa, was recovering from ACL surgery she requested comfort food. So I made what has to be the #1 Comfort Food: Macaroni & Cheese. I've since changed my mind about this favorite dish - add some truffle brie to macaroni and cheese and I'll eat it. Happily.

If you can't find the truffle brie substitute regular brie and add some truffle oil.

Truffle Brie Macaroni & Cheese

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INGREDIENTS

For the breadcrumbs:

1/2 loaf ciabatta bread (or any bread you have on hand)
2 teaspoons garlic, minced
2 tablespoons butter
2 tablespoons olive oil

For the cheese & pasta:

3 tablespoons butter
2 tablespoons olive oil
1/2 cup flour
1 cup heavy cream
3 cups whole milk
2 ounces Marscapone cheese (or cream cheese)
1 pound grated Sharp Cheddar
1 pound grated Monterrey Jack
4 ounces Black Truffle Brie OR 4 ounces plain Brie + 3 T truffle oil
1 pound cavatappi pasta (or elbow)

DIRECTIONS

For the breadcrumbs: Cube your bread into medium size squares and put it in the food processor for a couple pulses. Melt 2 tablespoons butter and 2 tbsp oil in large skillet overt medium heat. Add garlic and saute for about 1 minute. Add bread crumbs to skillet an stir until crumbs are slightly toasted - about 5 minuets. Set aside.

For the cheese & pasta: Cook the pasta 2 minutes LESS than the al dente package directions. Please salt your water very well so the pasta has flavor. Drain and set aside.

In a large saucepan heat butter and olive oil until melted over medium high heat. Next, whisk your flour into the butter and cook for about 2-3 minutes. Slowly add cream and milk whisking in between to make sure there are no lumps. Bring mixture to a simmer and whisk until desired thickness (close to pancake batter). Remove from heat. Add grated cheese & marscapone and mix until melted. Season with salt & pepper. If using truffle oil – add this to the cheese mixture.

Stir in drained, cooked pasta to the cheese mixture. Transfer to a baking dish and top with sliced brie cheese & then sprinkle breadcrumbs over the top. Bake at 350 degrees for 45 minutes.

Cioppino

noreply@blogger.com (Yvonne) — Sun, 27 Feb 2011 16:31:00 +0000

Cioppino is a fish stew originating from Portuguese and Italian fishermen who settled in the North Beach section of San Francisco in the late 1800's. It's a collective pot of leftover catch of the day from the local fisherman. The story is that wharf cooks would call for the fishermen to "chip in" some of their catch to the collective soup pot. Typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish were thrown into the tomato and wine broth.

Use whatever fish and seafood combination you like. Shrimp, scallops, halibut and mussels are my favorites and what I chose.

A few tips.

Infusing the stock with the shrimp shells imparts a lot of flavor – so do the extra work and peel & devein your own shrimp just for the shells.
Pernod (anise flavored liquor) is a classic flavor in Cioppino. If you don’t have any (or don't want to spend the money on a bottle) – chop a bulb of fennel and add to the onions when cooking.
Fish Stock – so maybe you can't find fish stock in your store. If not, use equal parts of bottled clam juice & water.

Cioppino

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INGREDIENTS

32 ounces (2 quarts) fish stock, Kitchen Basics is my favorite
Pinch saffron
4 tablespoons olive oil, or as needed
5 large garlic cloves, minced
2 medium onions, chopped
Salt and freshly ground black pepper
1 bay leaf
1 teaspoon dried oregano
2 tablespoons tomato paste
½ teaspoon crushed red pepper
1 (28-ounce) can whole plum tomatoes, crushed by hand (or pureed in food processor)
2 cups white wine (Pinot Grigio)
1/4 cup pernod
¼ cup pesto
½ cup parsley, chopped
1 pounds mussels
1 pound large shrimp, peeled and deveined (reserve shells)
3/4 pound sea scallops, foot removed
2 pounds halibut fillet, skinned, cut into 1 1/2-inch pieces
½ cup basil, chopped
1 loaf crusty bread

DIRECTIONS

Heat fish stock in a small saucepan. Add reserved shrimp shells to fish stock and simmer for 5 minutes. Strain stock of shrimp shells into large bowl. Add saffron to warm stock and set aside.

Heat 1/4 cup olive oil in an 8-quart pot over medium-high heat. Add garlic, allowing it to brown for about 20 seconds, then add onions and a pinch of salt. Cook until onions are softened, about 4 minutes. Add bay leaf and oregano. Stir and cook for 30 seconds. Add tomato paste. Cook, stirring, until paste darkens a bit, about 2 to 3 minutes. Add tomatoes white wine, pernod and the saffron flavored fish stock and bring to a boil. Season with salt and pepper. Cook until liquid has reduced by half. Cover pan and simmer for 30 minutes.

Stir in the pesto and parsley. Add mussels and simmer until mussels open, about 3 minutes (discard any unopened clams). Add shrimp and scallops and cook for about 5 minutes.

Meanwhile, season halibut salt and pepper. Heat a skillet over medium-high heat, add 2 tablespoons oil. Cook the halibut until seared and the fish is cooked through – about 2-3 minutes per side.

Remove bay leaf from pot. Season with salt and pepper. Ladle soup into bowl and top with chopped basil. Serve with crusty bread.

Pear & Dark Chocolate Turnovers

noreply@blogger.com (Yvonne) — Mon, 21 Feb 2011 18:38:00 +0000

Café Soufflé is my pit stop in Montreal for all things delicious in the morning. It also doesn’t hurt that it's 4 doors down from my favorite resting place, Urban Haven. Café Soufflé seems to have mastered the art of variety. With each stop you never know what treats will come out of their kitchen that day… but lucky the day I walked in and found warm out-of-the-oven pear & chocolate turnovers.

This Montreal coffee shop has become my model for when I save enough money to open up my perfect little coffee shop in Dallas. One that is known for the FOOD as much as their coffee.

Maybe I'll add these to my coffee shop menu… they are divine.

Pear & Dark Chocolate Turnovers

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INGREDIENTS

1 box frozen puff pastry (2 sheets per box), thawed overnight in refrigerator
3 pears – peeled, cored & cubed into 1/2 dice
1/4 cup sugar
1 tablespoons water
juice of 1/2 lemon
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 pinch freshly grated nutmeg
2-3 ounces dark chocolate bar, broken into chunks (i prefer a 54-60% chocolate bar)

DIRECTIONS

Combine all ingredients (except chocolate) in a small saucepan and bring to a boil, stirring occasionally until sugar dissolves. Cook for about 5 minutes or until pears are just tender (you don't want them mushy). Cool completely.

Preheat the oven to 400 degrees F.

Cut each puff pastry sheet into 4 squares (8 total squares).

Brush the edges of each square with egg wash and place about 1/8 of the pear mixture on one side of the square. Top with dark chocolate chunks. Fold the pastry diagonally and seal the edges using a fork. Place these on a baking pan lined with parchment paper and brush the top with egg wash. If desired, sprinkle with turbinado sugar.

Bake for 15-20 minutes or until browned. Serve warm.

Lemon Bars

noreply@blogger.com (Yvonne) — Mon, 14 Feb 2011 15:40:00 +0000

LOVE lemon bars… and this recipe from The Barefoot Contessa is fail proof. The shortbread crust is flaky and buttery and comes together quickly. The lemon filling is a perfect balance of sweet and tart and oh so creamy.

There are a few tricks to this recipe that will help you make it successful. First, the eggs: must be extra large and room temperature. If you are making this last minute, throw your eggs in a bowl of lukewarm water for 5 minutes and you will have room temp eggs. Second, give the flour time to do is job: after you whisk the filling together let it sit for 10-15 minutes before adding to the cooled crust.

Lemon Bars

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INGREDIENTS

For the crust:

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:

6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

DIRECTIONS

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Let the filling sit for 10-15 minutes. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

NOLA Crawfish-Stuffed Deviled Eggs

noreply@blogger.com (Yvonne) — Sun, 06 Feb 2011 18:57:00 +0000

For Christmas my sweet neighbor gifted me an amazing cookbook, Harvest To Heat. It's full of amazing recipes from America's best chefs, farmers and artisans. These Crawfish-Stuffed Deviled Eggs are courtesy of chef Donald Link of Herbsaint Bar and Restaurant in New Orleans. The not so traditional filling is full of authentic Louisiana flavors.

Crawfish season officially starts after the New Year... but I wasn't able to find any fresh crawfish tail meat (Central market was even out). Luckily I found some frozen tail meat direct from Louisiana (If you can't find crawfish substitute shrimp). These are simple to put together even though they take a little more time than traditional deviled eggs due to the onion/pepper mixture needing cooling time... but well worth the effort. If you are prone to overcooked eggs with green yolks, try my fail proof hard-boiled egg instructions below for the perfectly cooked yellow center.

These are off to the Super Bowl party to be devoured.

NOLA Crawfish-Stuffed Deviled Eggs

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INGREDIENTS

8 large eggs
2 tablespoons butter
1/2 small onion, finely diced
1/2 stalk celery, finely diced
1 small jalapeno, finely diced
1/2 small poblano, seeded and finely diced
1/4 teaspoon cayenne pepper
1 teaspoon paprika
salt & pepper
1/2 pound crawfish tails (16 whole pieces reserved, the remainder roughly chopped)
2 teaspoons fresh chives, minced
1 tablespoon fresh lemon juice (1/2 lemon)
3 tablespoons mayonnaise
1 tablespoon Creole mustard

DIRECTIONS

Place eggs in a saucepan and cover them with cold water, not too deep. Place on burner on HIGH heat. Once they start to boil turn on the timer to 3 minutes.
When the timer goes off, quickly take off the heat, put on the lid and reset the timer to 8 minutes. When 8 minutes are up, take to sink and run cold water over them for about a minute, let them soak a bit to cool off. Once the eggs are cool, peel and cut them in half lengthwise, separating the yolks from the whites. Set both aside.

In a large skillet, melt the butter over low heat and add the onions, celery, jalapenos, poblanos, and spices. Season with salt & pepper. Cook for 4 minutes to sweat the vegetables. Add the crawfish and cook for another 5 minutes. Let the mixture cool.

Put the cooked egg yolks in a mixing bowl and mash them with a fork or potato masher. Add the lemon juice, mayonnaise and mustard and mix to combine. Fold in the cooled crawfish mixture.

Spoon the crawfish mixture into the cooked whites. Transfer to a serving platter and sprinkle with chives and top each with a crawfish tail.

Grilled Lamb Chops with Chimichurri & Yogurt Mint Sauce

noreply@blogger.com (Yvonne) — Sun, 23 Jan 2011 06:03:00 +0000

Lamb chops two ways... both extremely delicious. My dinner date & fellow foodie, Scott, was the master of these two sauces and he preferred the marriage of the two. I can't seem to move beyond the Chimichurri.

Chimichurri is Argentina's pesto... and I'm becoming obsessed. I can't think of anything I don't want to put it on: fish, toasted bread, eggs, chicken, pork tacos, a garnish for soup. Chimichurri may take the lead as my favorite condiment and push balsamic vinegar to second place. It's beautifully simple and amazingly flavorful considering the base is parsley. Add some lemon, red wine vinegar, garlic and red pepper flakes and you have a flavor treasure.

It doesn't need much love. Mix it up - slather it on anything edible - watch the bowl empty.

Grilled Lamb Chops with Chimichurri & Yogurt Mint Sauce

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INGREDIENTS

For the Marinade:

8 lamb rib chops (about 1 - 1 1/2 pounds)
2 cloves garlic, minced
2 tablespoons olive oil
1/2 lemon, juiced
Salt & Pepper

For the Chimichurri:

1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes

Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two. Serves 4.

For the Yogurt Mint Sauce:

6 scallions, white and green parts, chopped
1/2 cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch of crushed red pepper flakes
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice
7 ounces Greek yogurt
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

DIRECTIONS

Prepare the sauces as instructed above and set aside.

In a small bowl combine marinade ingredients: garlic, olive oil, salt, pepper and lemon juice. Rub over lamb chops and let sit on the counter for about 30 minutes.

Heat a gas grill or grill pan over high heat. Add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Mini Chocolate Bundt Cakes with Vanilla and Dark Chocolate Glaze

noreply@blogger.com (Yvonne) — Thu, 13 Jan 2011 17:18:00 +0000

My sweet tooth is fairly tiny which makes these mini bundt cakes perfect for my house of one. Mostly everything from my kitchen goes out the back door to neighbors and friends so these made cute little packages to give away. These are super moist cakes and are super cute when you mix the glazes and toppings. If you want one big cake all to yourself, by all means just bake it longer (see directions below).

On a side note about using good ingredients, this recipe is one you can really make special. Valrhona Cocoa Powder and Nielsen-Massey Vanilla Extract are 2 ingredients I splurge on because they have a long shelf life and taste delicious.

Mini Chocolate Bundt Cakes with Vanilla and Dark Chocolate Glaze

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INGREDIENTS

2 cups sugar
1 3/4 cup all-purpose flour
3/4 cups dutch process cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup buttermilk
1 cup freshly brewed strong black coffee
1/2 cup canola oil
2 eggs
1 teaspoon vanilla

Vanilla glaze:

1 cup powdered sugar
1 teaspoon vanilla extract
2-4 tablespoons cream or milk

Whisk powdered sugar, milk, and vanilla in small bowl to blend, adding more milk by 1/4 teaspoonfuls if glaze is too thick to drizzle.

Chocolate glaze:

4 ounces bittersweet chocolate
1/3 cup heavy whipping cream
1/4 cup light corn syrup
1 teaspoon vanilla extract

Chop chocolate and put in a small bowl; set aside.

Combine remaining the heavy whipping cream, corn syrup, and 1 teaspoon vanilla extract in a small saucepan. Cook the mixture, stirring, until mixture boils. Pour over the chocolate and whisk until smooth. Let cool to room temperature then spoon over the cooled cake. If too thick, thin with a little more cream.

DIRECTIONS

Preheat oven to 350. Spray your bundt pan with non-stick baking spray (with flour) or butter and dust with cocoa powder. The batter is very wet and dusting with cocoa powder will prevent sticking. Trust me on this, I only buttered my first pan (no flour or cocoa) and it wasn't pretty.

Whisk together sugar, flour, cocoa powder, salt, baking powder and baking soda in a bowl. Set aside.

In a mixer on low speed add the milk, coffee, canola oil, eggs and vanilla. Mix until everything is incorporated. With the mixer still on low speed slowly add in the dry ingredients. Once all of the flour mixture is added, mix the batter for a full four minutes on medium speed.

Pour the batter into the bundt pan and bake for 45 minutes, or until a cake tester comes out clean. If using a mini bundt pan, bake time is 10-15 minutes. Allow to cool to room temperature on a wire rack. Once cool, drizzle cake with icing and top with chopped nuts or mini chips if you desire.

Lentil Soup with Sausage, Beans and Spinach

noreply@blogger.com (Yvonne) — Mon, 10 Jan 2011 05:06:00 +0000

The leftover Christmas ham bone HAD to be used... and not in the traditional black-eyed pea pot that I've never wanted to eat on New Years Day. So why not start a new tradition with a pot of lentils and cornbread instead?

Lentils are a high fiber super legume. They have excellent amounts of six important minerals, two B-vitamins and protein. Did I mention all of the above is also fat free? Nothing guilty about eating this soup. I prefer the French green ones - they hold their shape and aren't overly mushy.

Do not skip the balsamic vinegar... it's the secret ingredient.

Lentil Soup with Sausage, Beans and Spinach

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INGREDIENTS

2 tablespoons olive oil
5 carrots peeled and cut into 1/4-inch pieces
4 stalks celery, diced
1 onion, diced
2 shallots, minced
4 cloves garlic, minced
2 large tablespoons tomato paste
1/4 teaspoon crushed red pepper
1 cup French green lentils
1 small can whole tomatoes, crushed by hand
1 ham bone or ham hock
5 sprigs thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
8 cups chicken stock
Salt & pepper
1 can cannellini beans
1/2 package frozen spinach, squeezed dry
1/2 lemon juiced
1 turkey kielbasa
2 tablespoons balsamic vinegar
Parmesan cheese, grated

DIRECTIONS

Heat oil in large soup pot. Add garlic, carrots, celery, shallots, onions and cook until soft about 5 to 7 minutes. Season with salt & pepper. Stir in tomato paste and crushed red pepper. Cook 2 minutes to brown the paste. Stir in lentils, tomatoes, ham bone, oregano, basil and bay leaf. Add chicken broth then cover and simmer for 30 minutes.

Add balsamic vinegar, cannellini beans, spinach, lemon juice and sausage. Stir contents of pot then cover again and simmer, 15-20 minutes longer, or until lentils are soft. Remove and discard bay leaf and ham bone. Taste for seasoning and add salt and pepper if needed. Ladle into bowls and garnish with drizzles of oil and freshly grated parmesan cheese.

Blueberry Coffee Cake

noreply@blogger.com (Yvonne) — Wed, 29 Dec 2010 15:34:00 +0000

What I love the most about this recipe is the resulting size. You don't need a pound of butter, sugar and a giant bundt pan. I shared this with my best friend Jen and her sweet grandmother - and there were only a few crumbly slices left after gossip and coffee.

I used a smaller spring form pan so the ratio of crumbly topping to cake was vast. I like lots of streusel topping. Use a loaf pan, brownie pan - whatever you've got.

Blueberry Coffee Cake

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INGREDIENTS

For the streusel topping:

1/3 cup flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, cold
1/2 cup of pecans or walnuts, chopped (optional)

Sponge cake batter:

1 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup unsalted butter (room temperature)
1/2 cup granulated white sugar
1 large egg
1/2 teaspoon vanilla extract
1/3 cup milk
1 1/2 - 2 cups blueberries

DIRECTIONS

Preheat oven to 350 degrees. Butter an 8 x 8 inch square pan or small spring form pan.

For the streusel topping: Mix together the flour, sugar and ground cinnamon. Cut the butter into small pieces and mix it in with a fork. This mixture will resemble coarse crumbs. If the mixture is not dry enough, add in more flour. And then set aside.

For the cake: In a small bowl, whisk together the flour, baking powder and salt.

Cream the butter and sugar until light yellow and creamy with a stand mixer or hand mixer. Add in the egg and vanilla extract and beat with hand mixer. Mix in the flour and milk in alternate steps. (flour - milk - flour - milk).

Pour the batter into the pan and smooth the top. Arrange the blueberries on top of the batter. Top it off with the streusel.

Bake for 50 minutes. When a toothpick in the center of the cake comes out clean – it’s ready.

Roasted Vegetable Soup

noreply@blogger.com (Yvonne) — Sun, 12 Dec 2010 18:55:00 +0000

New Years Eve a few years back I decided to have a small get together. I had big platters of roasted vegetables and red pepper dip to spread on baguettes. The next day I threw the leftovers into a pot and made soup. It was fantastic and has been added to the "keepers" pile.

Roasting any vegetable brings out the sweetness and richness of a vegetable and is my favorite method for cooking vegetables (try brussel sprouts!). This soup is a pot full of health (yes, even with the bacon and cream). Vegetarian, low fat, low calorie, tons of vitamins (see nutrition info below). Most importantly it is very satisfying and flavorful. I like to top mine with a little sour cream or shredded parmesan (or both).

For you eaters who want the meat‚ add some kielbasa.

Nutrition Information (Serving Size 1.5 cups): Calories: 134, Fat: 6.8g, Carb: 15g, Sugars: 5g, Protein: 5g

Roasted Vegetable Soup

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INGREDIENTS

Bacon, 2 slices cut into lardons
Yellow Onion, 1 medium diced
Olive Oil
Cauliflower, 1 head chopped into large pieces
Broccoli, 1 bag or 2 heads cut into florets
Baby carrots, small bag
Zucchini, 3 sliced lengthwise
Cherry tomatoes, 1 pint
Roasted garlic, 3 cloves
Tomato Paste, 6 tablespoons
Chicken Stock, 6 cups
Bay leaves, 3 whole
Thyme, 4 sprigs or 1 teaspoon dried
Half and Half, 1/4 - 1/2 cup
Kosher salt & freshly ground black pepper

*Use any combination of vegetables you have on hand. I've used asparagus and bell peppers in the past.

DIRECTIONS

Preheat oven to 350.

On large sheet pans toss vegetables with olive oil, salt and pepper and roast for 20-30 minutes. The tender vegetables may take a shorter amount of time so keep your eye on them. Remove from oven and set aside.

Preheat large soup pot over medium heat. Add 1 tsp. olive oil and bacon and cook until bacon is brown and crispy. Remove bacon to drain on paper towel and set aside.
Add onion to pot and saute until translucent.

While onion is sauteing, puree 1/2 of the roasted vegetables in a food processor until very fine. Add to onion mixture. Pulse the remaining vegetables in the food processor into larger chunks. Add to the pot with the roasted garlic. Add tomato paste, crushed red pepper, salt and black pepper to the vegetable mix and cook until tomato paste is brown. Add chicken stock, bay leaves and thyme and stir to combine.

Cook for 20 minutes** on low heat. Add the half and half and cook for an additional 10 minutes.

Serve with parmesan toast on top of soup.

** This can be cooked up to an hour‚ but more stock may need to be added.

Cannelloni

noreply@blogger.com (Yvonne) — Fri, 10 Dec 2010 14:36:00 +0000

Making this dish is a very nostalgic process for me. The smell of it baking takes me right back to my mom's kitchen.

This was never a weeknight dish but rather a very special Sunday dinner. Last year it was our big Christmas Eve meal and I wouldn't be upset if we adopted it as an annual tradition. But with 3 daughters who love to cook, my parents are forced to be guinea pigs to our ever evolving holiday menus.

Making this dish is a process, but so worth every effort in the end. So go to the trouble and make a double batch (it freezes beautifully). To make is easier, the filling and the Salsa Di Pomodori can be made ahead and stored in the refrigerator for a few days.

Saute the beef & spinach filling. Set aside until ready to prepare the rolls. If making ahead don't add eggs until ready to use.

Classic Besciamella sauce. Should be made right before you are ready to prepare the rolls.

Salsa Di Pomodori (red sauce). This can be made up to 2 days ahead. It's best when cooked at least 2 hours.

Roll a tablespoon of filling for each roll and line up snuggly in a 9x13 pan.

Top the rolls with the bechamel sauce first.

Then cover with the red sauce and try not to mix the sauces. Top with parmesan cheese. They can be frozen at this point.

Bake at 375 for 30 minutes, or until bubbly. If made ahead, bring to room temperature before baking (about an hour).

Cannelloni

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INGREDIENTS

Meat filling:

2 T olive oil
1/4 cup chopped onion
1 teaspoon chopped garlic
1 10oz frozen chopped spinach, thawed and drained
1 pound ground round
5 tablespoons grated Parmesan cheese
2 tablespoons heavy cream
2 eggs, beaten
1/2 teaspoon dried oregano leaves
salt and pepper

Heat oil, add onion and garlic and saute until limp but not brown. Add ground round and brown. Drain off fat. Add spinach and cook until moisture is gone. Remove from heat and add, cheese, cream, eggs, oregano, salt and pepper.

Salsa Di Pomodori (red sauce)

2 tablespons olive oil
1/2 cup chopped onion
2 cloves garlic, crushed
1 28 ounce can whole Italian style tomatoes, crushed by hand (I prefer Cento brand)
1 6 ounce can tomato paste
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon dried oregano
pepper, to taste

Heat oil, saute onions, garlic, add remaining ingredients and simmer for 1 1/2-2 hours, partially covered. May need to add water if it gets to thick.

Besciamella

6 tablespoons butter
6 tablespoons flour
1 cup milk
1 teaspoon salt
1 cup heavy cream

Melt butter, add flour, cook stirring constantly. Pour in milk and add cream slowly and add cream slowly. Bring to a boil, reduce heat and cook until thick. Add salt and set aside.

DIRECTIONS

To sssemble:

Cook lasagna noodles according to box. Drain, rinse and lay on towel. Let cool slightly and cut each noodle in half.

Pour a thin layer of salsa di pomodori into baking dish. Fill each 1/2 lasagna noodle with 1 tablespoon of meat filling. Roll over and place seam side down in baking dish. Lay side to side in one layer. Spoon cream sauce on top then salsa di pomodori over that. Sprinkle with Parmesan cheese.

Bake uncovered for 30 minutes at 375 until bubbly. let stand for 5 minutes before serving.