Posts tagged ‘warm’

October 15, 2013

Warm Brussels Sprouts Salad

The way I get myself over the loss of something… in this case, the warm, comforting embrace of Summer… is to consider what I am looking forward to next.  Chilly days and cozy nights, pumpkins and squash, and the beautiful deep colors of the falling leaves that are echoed in the change in my wardrobe.  Lush sweaters, leather jackets, textured cords, hats, knits, scarfs and my favorite of all, boots!!   You never see me procrastinating to pull out the sweaters or prepare the house for fall.  The time for reflecting on the year and gearing up for a strong finish does not escape me.

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On a cool Thursday night, after weighing our dining options, my mom and I slide into one of the wooden banquettes of the local Italian eatery Pizza Antica.  A generous bowl of warm, salted focaccia with rich olive oil is set on our table as we relax into our booth and peruse the menu.  When I came across the warm Brussels sprout salad I didn’t need to keep reading. With the onset of cool, autumn weather brings us Brussels sprouts at the peak of their growing season.  By the end of summer I’m anxious to dig into fall’s harvest and at farmer’s markets the landscape shifts to display a new array of deep reds, yellows and creamy whites. Gone are the strawberries, corn and stone fruits of summer; in their place, root vegetables, squash and cold-weather tree fruit emerge. It’s an exciting time of transition, and also a delicious one.

This salad is a celebration of fall and combines all that is good in the world – bacon, Brussels spouts, garlic and homemade croutons for a variety of flavors and textures.  The nutty flavor of the pan-fried sprouts is complemented beautifully by the smoky bacon, creamy egg and chew of the toasted bread.  Everything is brought together with a light, garlic vinaigrette which compliments the tender sprouts without overwhelming the dish.  This recipe was inspired by Pizza Antica, and I encourage you to adapt it as you go.  Sometimes I throw in some toasted almonds for crunch or top it with finely grated Parmesan cheese.

Ingredients

Warm Brussels Sprouts Salad

  • 1/2 slab bacon (9 slices of pre-cut bacon)
  • 4 tbsp. extra light extra virgin olive oil, plus 2 tbsp. for croutons
  • 2 medium onions, peeled and sliced
  • 2 cloves garlic, minced
  • 6 slices sourdough bread, cut into 1/2″ squares
  • 6 large eggs
  • 2 lbs. Brussels sprouts
  • Sea salt, to taste
  • Freshly ground pepper, to taste

Vinaigrette

  • 1 large garlic clove, minced
  • 1 large shallot, minced
  • 1 tsp. fresh thyme leaves
  • 3 tbsp. red wine vinegar
  • 1/2 cup extra light extra virgin olive oil
  • Sea salt, to taste
  • Freshly ground pepper, to taste

Method:

  1. First we’ll make the vinaigrette and set it aside for later.  To make the vinaigrette, soak the garlic, shallots, and thyme in vinegar for roughly 45 minutes.
  2. After soaking, slowly whisk in the oil. Season to taste with salt and pepper and reserve covered.
  3. Preheat oven to 300°F for the croutons.
  4. Toss cubed bread with light extra-virgin olive oil and toast in the oven for 20-25 mins until golden brown and crispy.  Allow to cool to room temperature and set aside.
  5. Cut bacon into 1/2″ squares and cook over low to medium heat until almost crisp; drain off the fat and set aside.
  6. In the same pan you cooked the bacon, heat 2 tbsp. light extra-virgin olive oil.  If you have some remaining bacon fat leave it in the pan and just add any extra oil as needed.  The extra light olive oil has a higher smoking point so if you don’t have it, replace it with canola oil.
  7. Sauté sliced onions over medium-high heat until golden brown, two minutes before you remove it from the heat add the garlic; drain and set aside.
  8. In a small saucepan, cover the eggs with cold water and bring to a low boil.  Once boiling remove from heat and cover.  Let the eggs stand in hot water for 8-9 minutes.  Then run cold water over eggs to stop the cooking – this will give you hard-boiled eggs with a firm yolk.
  9. Peel eggs and dice finely (about the size of a small pea) and reserve covered in the refrigerator.
  10. Clean the sprouts by removing the first few dark leaves and discarding. Cut off the stem, and separate the leaves one by one. When you get to the light green center and can’t pull off the leaves, either slice the heart very thin or reserve for other uses.  Peeling the leaves is definitely the best way to make this salad, but if you are short on time you can also shred them in a Cuisinart.  It will save you at least 30 mins but you won’t get the same texture.
  11. In a large sauté pan, heat remaining extra-virgin olive oil until almost smoking and add sprouts leaves; toss until wilted (about 3 minutes), season with salt and pepper.
  12. Add reserved onions and bacon and warm until hot.
  13. When hot, add vinaigrette and toss to distribute evenly.
  14. Add croutons and chopped eggs and toss to incorporate.
  15. Serve!

Recipe sourced from http://www.pizzaantica.com/

 

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October 5, 2013

Grains of Paradise and Cayenne Oatmeal Cookies

Living in Houston I’ve learned that Texans LOVE spicy, hot food.  They serve everything with a side of Tabasco or hot salsa that makes your forehead sweat, and it’s already hot enough without the spicy food.  Eggs, steak, salads, burgers… everything is bursting with heat.  I spent my first few months in Houston downing gallons of milk every time I attempted to conquer the red salsa at our local Mexican restaurant.  Sadly, I never succeeded.  But in an effort to enbrace my new home I’ve tried to incorporate some spice into my classic recipes to satisfy my friends cravings.

Grains of Paradise and Cayenne Oatmeal Cookies

The thing I like about these cookies is that they don’t immediately smack you in the face with heat, it gradually hits at the end and lingers ever so slightly.  I didn’t want to mess with a classic too much, but I do think this takes a traditional oatmeal cookie to a more grown up level.  The cranberries add to the chewy texture of the oats and give it an added sweetness needed with the earthy spices. I purposely left out cinnamon, usually a staple in oatmeal cookies, as I didn’t want it to mask the other spices. 

The secret ingredient in these cookies is grains of paradise, a spice native to West Africa. I crushed the grains with my mortar and pestle which released the most heavenly aroma — a combination of black pepper, cardamom, coriander and citrus with a lingering scent of something floral and woodsy.  If you crack one between your teeth, the flavor follows in much the same order as the aroma.  If you only get one thing from this recipe I hope it’s an introduction to this wonderful spice.  The floral, peppery flavor is going to make a wonderful addition to just about all your favorite foods.  Your grilled steaks, fish, vegetables and potatoes will thank you.

If you’re looking for something a little more special, pop two cookies in the oven at 350 for a few minutes and add a scoop of vanilla ice cream and you have a perfect ice cream sandwich. 

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 tsp. vanilla
  • 1/2 tsp. freshly ground nutmeg
  • 1 tsp. cayenne pepper (more if you are adventurous)
  • 1 tsp. grains of paradise
  • 1 tsp.  baking soda
  • 1/2 cup toasted pecans, chopped and toasted
  • 1/2 cup dried cranberries
  • 1 1/2 cups all-purpose flour
  • 3 cups traditional Quaker Oats (not quick cook)

Method

  1. Preheat the oven to 325°F
  2. Position racks in the upper and lower thirds of the oven. This helps the cookies crisp by being closer to the heat source or at the very top where the heat accumulates.
  3. Place nuts in a small pan and toast on medium heat for 5-7 minutes.  As soon as they become fragrant take them off the heat and space them on the side to cool.
  4. In a medium bowl, mix together flour, baking soda, nutmeg, cayenne, grains of paradise and salt thoroughly and set aside.
  5. In a large bowl, beat butter, white and brown sugar, and vanilla until the mixture changes color and becomes a smooth, pale white… this is what you want so you have light, fluffy cookies.
  6. Slowly add the flour mixture and continue to stir with a wooden spoon until well incorporated.
  7. Add oats, pecans and cranberries and stir until mixed well.
  8. Scoop dough on to ungreased cookie sheets, I use a mini ice cream scoop to make it easier.  I also spray the spoon with pam so the dough doesn’t stick.
  9. Bake for 8-10 more minutes until the cookies are golden brown
  10. Let the cookies cool on pan for 1 minute before placing on wire rack.
  11. Enjoy!

 

July 22, 2013

Butternut Squash and Mushroom Lasagna

Pasta carbonara, pizza Margherita, and a fresh panzanella salad.  I love classic Italian dishes, but sometimes I like to experiment.  I had to make a vegetarian dish for a dinner with friends, so I thought it would be a perfect opportunity to take a new look at lasagna, traditionally interweaving layers of pasta, ricotta, ragù, béchamel, and Parmigiano-Reggiano.

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But let’s take a step back. Many of you might be remembering that dire lasagna from church potlucks – soggy pasta and waterlogged ground beef.  I recall separating the pasta and pulling out clumps of tacky ricotta, while trying to remove the cracked fluted edges of noodle from the top layer.  Please, try not to associate frozen lasagna with a freshly made version – it’s not even comparable.

The key to this lasagna is the pasta, which lends a wonderful texture and coarseness to the dish.  Its chewy, dense consistency reminds me of traditional Italian pastas, perfectly al dente with a slight bite.  What I love about this dish is it’s combination textures from creamy ricotta, silky butternut squash, and an earthiness from the crimini mushrooms.  The luscious combination of ingredients can stand up to one another, and among all the flavors I can still pick out subtle hints of nutty parmesan.

This recipe is inspired by one I found in an old copy of Bon Appétit.

Ingredients

  • 1/4 cup salted butter
  • 2 large onions, chopped
  • 5 cloves garlic, minced
  • 1/2 pound crimini (baby bella) mushrooms, diced (about 3 cups)
  • 2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)
  • 1 14-ounce carton vegetable broth
  • 4 tablespoons fresh thyme, chopped and divided
  • 4 tablespoons fresh sage, sliced and divided
  • 3 15-ounce containers whole-milk ricotta cheese
  • 4 cups mozzarella cheese, grated and divided
  • 2 cups Parmigiano-Reggiano, grated and divided
  • 4 spring onions, finely chopped
  • 4 large eggs
  • Olive oil
  • Salt
  • Fresh ground pepper
  • 2 9-ounce package lasagna noodles.  (My favorite brand is Rustichella d’Abruzzo Lasagne all’uovo These noodles need to be boiled before being layered into your lasagna.  The original recipe calls for no cook noodles if you want to take out a step)

Method

  1. Melt butter into a large skillet over medium-high heat.  I recommend using a skillet with high sides so you can use one pan for all your steps – heads up you’ll need to simmer your squash and noodles in vegetable broth so pick a larger pan than you might think.
  2. Add onions and sauté until soft, about 8 minutes and season with salt and pepper.
  3. Add garlic and sauté for another 1-2 minutes.
  4. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 5 minutes. Season with salt and pepper and then transfer the mushroom mixture to a bowl and set aside until you’re ready to assemble the pasta.
  5. In the same skillet, add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes.  Season with salt and pepper.
  6. Skim the squash from the skillet and set aside.  Don’t worry if it starts to fall apart a little, and discard the thyme and sage.  Keep any vegetable broth left over in the pan.
  7. Add 4 cups of water to the broth and bring to a low boil for your pasta sheets.
  8. While your broth comes to a boil, mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, spring onion, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl.
  9. Mix in eggs and season to taste with salt and pepper.
  10. Once your broth is at a low boil, place pasta in broth and let simmer for 3 min.  Once slightly softened, you can turn off the heat and begin to assemble your lasagna.
  11. Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 – 4 noodles on top (I usually cut a few so I can cover the entire dish). Spread 13/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan.
  12. Cover with oiled foil.
  13. Preheat oven to 350°F. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer.
  14. Let stand 10 minutes before serving.
  15. Serve with a fresh arugula salad!
October 15, 2012

Rosemary Tomato Basil Soup

Tomato basil soup paired with a stringy mozzarella grilled cheese sandwich is a classic.  It’s been copied and modified a million times over and I still think the traditional rosemary scented soup and crunchy buttered sandwich makes any Tuesday night a little more special.

Soup should really be considered it’s own food group.  I pride myself in being the sole person to order a warm tortilla soup in the middle of Houston summer, or chilled cucumber-melon bisque when it’s 20 below.  (I happened to have both melon bisque and puréed corn chowder with chili oil at my wedding.)  There’s something about soup I find utterly addicting.  The combination of flavors, the variety of textures, and most importantly the crunchy garlic croutons, crispy bacon, or fresh herbs that get delicately placed on top and slowly sink into the silky, savory bisque.

The roasted, sweet tomatoes combined with the tangy bite of rosemary sourdough bread soothes the soul and takes the edge off a brisk day.  The bread gives this soup a thick texture with a mouthy richness I often find missing in perfectly velvety broths.  Aromatic sweet basil with hints of mint and pepper brighten the flavor and offer you a taste of summer just when you think fall has taken over.

Ingredients

  • 3-4 tablespoons good olive oil
  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 2 cans stewed tomatoes, 28oz
  • 3 cloves garlic, minced
  • 1 yellow onion, chopped
  • 2 tbsp. salted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tsp. salt
  • 1 tbsp. freshly ground pepper
  • 1/2 tbsp. Italian seasoning
  • 4 large slices of sourdough rosemary bread
  • 3/4 cup light whipping cream
  • 3/4 cup milk
  • 1 cup fresh basil
  • Freshly sliced mozzarella cheese for topping
  • Basil for garnish

Method

  1. Preheat the oven to 400 degrees F. Toss together the tomatoes, 2 tbsp. olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  2. In a heavy bottomed stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil.
  3. Add butter and red pepper flakes and sauté for 10 minutes on medium heat.  Onions should become transparent but should not brown.
  4. Add stewed tomatoes, canned tomatoes (including juice), salt, pepper, and Italian seasoning in a large saucepan on medium heat.
  5. Bring to a simmer.
  6. Roughly tear the bread into smaller pieces and add to the pot.  I break up the bread so it’s easier to spoon out and purée.
  7. Next you’ll puree the soup in small batches, so I usually remove it from the heat and let it cool a little before I begin this process.  The soup should still have texture and not be completely smooth.  The soup will not be nearly as enjoyable if it’s perfectly silky in texture.
  8. Carefully puree, along with the basil leaves in small batches. You can use a blender, food processor, or better yet, one of those handy hand-held food blenders, right in the pot.  If you use a blender BE CAREFUL!  The heat will force the top off the blender and you’ll be cleaning soup off your ceiling for weeks, or you’ll burn your hands so just fill it up half way and pulse it gently.
  9. Return to saucepan and add cream and milk, while stirring, over low heat.
  10. Garnish with basil leaves, mozzarella cheese and serve with a warm slice of sourdough bread.

For a healthier version, leave out the butter and replace the cream with non-fat milk.  Enjoy!

October 10, 2012

Black Pepper Cranberry-Walnut Oatmeal Cookies

I have an influx of oatmeal in my pantry…  every time I go to the store I seem to think I’m out so I buy more.  And of course when I get home I realize I have pounds of it!  (I’ve had the same experience with foil and butter…. )  So I needed to find some ways to get through it apart from my morning breakfast.

Black pepper oatmeal cookies with cranberries and walnuts

Thankfully, oatmeal can be used for a variety of healthy and tasty treats… granola and cookies being two of my favorites.  The change of seasons also makes me warm up to those heartier breakfasts and the cold harsh winter in Houston.  OK, harsh is probably overdoing it but we did get snow my first winter in Houston!  After a few not-so-subtle hints from my husband I finally had a free evening to bake up some goodies.

Home-baked cookies seem to be the perfect vehicle for little warm nuggets of heavenly pecan, walnut and macadamia.  It’s the perfect amount of crunch to balance the chewy exterior, and helps level out the sugary sweetness of plain cookies.  These are buttery, chewy and indulgent, and the hints of black pepper and nutmeg give this traditional recipe an interesting twist.  The tart cranberries contrast well with the black pepper and allow both flavors to spark while not overpowering one another.  You’ll friends will know they’re different, but they won’t know why…

Ingredients

  • 3/4 cup butter, melted (1½ sticks)
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 tsp. fresh ground nutmeg
  • 1/2 tsp. ground cloves
  • 1 1/2 tsp. ground black pepper
  • 1 tablespoon pure vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 1/2 cups traditional Quaker Oats (not quick cook)
  • 1/2 cup toasted chopped walnuts (or your favorite nut)
  • 1/2 cup dried cranberries

Method

  1. Remove butter from fridge and let warm to room temperature.
  2. Preheat the oven to 325 degrees.
  3. Place chopped pecans on a baking sheet and toast in the oven for 8-10 mins.  When you kitchen smells like heaven they’re ready.
  4. Remove from oven and let cool on the side.
  5. Line cookie sheets with parchment paper. Your cookies turn out so much better with parchment paper. I don’t know why but it works and then there is less to clean up!
  6. In a separate bowl, mix flour, baking powder, salt, cinnamon, nutmeg, clove and black pepper; set aside.
  7. In a medium bowl, cream together the melted butter, brown sugar and white sugar until it becomes a light cream color and fluffy in texture.  The color should significantly change from when you start, so just turn up that mixer and let it go!
  8. Beat in the vanilla, egg, and egg yolk for 2-3 minutes until light and creamy.
  9. Mix in the flour mixture until just blended.
  10. Add the oats, walnuts and cranberries and mix with a wooden spoon. Mix until just blended.
  11. Use a tablespoon and scoop out small balls of dough onto parchment lined cookie sheet and bake for 13-15 minutes. Do not over bake. The edges should turn very light brown, which is sometimes hard to see in the oven light, so I think I over baked these the first few times I made them.  The centers should still be slightly soft.
  12. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a cooling rack (I usually try to eat one right off the tray and always burn myself… but it’s so worth it!
  13. Repeat and enjoy!
March 13, 2012

Roasted Butternut Squash and Ginger Carrots

Piping hot out of the oven, or room temperature on a sizzling summer day, roasted veggies serve as a perfect side dish to just about anything.  The variety of flavors you can unearth from diverse spices and oils allow you to adapt your dish to go perfectly with a roast chicken, seared salmon, or simply grilled steak.

The irresistible crunchy, caramelized edges, warm tender center, and rustic quality remind me of Italy.  There’s a time and place for perfectly cut vegetables, but it’s not in my kitchen.  The more time I can spend enjoying the food and less time prepping the better, especially on a busy weeknight. No need to stress yourself over perfect knife cuts – I know chefs everywhere are cringing over that statement – but honestly, as long as they’re all about the same size they will cook evenly and that’s all you need.

The fresh, clean tang of ginger contrasted with the sweetness of the carrots help brighten their natural flavor.  Garlic slowly warmed in the oven with a coating of healthy olive oil; mixed with the deep, creamy earthiness of butternut squash is a blissful combination.  The two together were simply flawless, and set side by side with a grilled steak and you’ll feel like you’re in paradise (or an Italian vacation in the middle of Tuscany).

Garlicky Butternut Squash

Ingredients

  • 2 large butternut squash, peeled and cubed
  • 4 garlic cloves, minced
  • 2 tbsp. extra light olive oil
  • 1 tbsp. black truffle infused olive oil
  • 1 tsp. coarse ground salt
  • 1 1/2 tsp. freshly ground black pepper, coarse ground
  • 1 tsp. crushed red pepper

Method

  1. Preheat oven to 400°F
  2. Wash and peel squash, and cut it into bite size squares.
  3. Place squash in a glass baking dish and drizzle with extra light olive oil.  Extra light olive oil has a higher burning temperature so I find it better for roasting.  Due to valuable antioxidants and ability to help lower total cholesterol, I always use extra light olive oil as a substitute for butter, shortening and other vegetable oils.
  4. Sprinkle with garlic, salt, ground black pepper and crushed red pepper and mix with a spoon until the squash is evenly coated with oil and seasoning.
  5. Cover with foil and bake for 30 mins
  6. After 30 mins, remove foil and continue baking for 10 minutes
  7. Just before removing he dish from the oven, turn the broiler on high for a few minutes
  8. Watch the oven, as the broiler will be hot and will burn the squash if left unattended.  It goes quickly, all you’ll need is 2-3 mins.  Once the butternut squash gets a slight golden color to the edges remove from oven and let cool for 5 mins before serving.

Ginger Carrots

Ingredients

  • 8 large carrots, peeled and sliced
  • 2 inch piece of ginger, grated
  • 2 tbsp. extra light olive oil
  • 1 tsp. course ground salt
  • 1 1/2 tsp. freshly ground pepper, course ground
  • 2 tbsp. water
  • 1/4 chicken bullion cube

Method

  1. Preheat oven to 400°F
  2. Place all the squash in a glass baking dish and drizzle with extra light olive oil.  Extra light olive oil has a higher burning temperature so I find it better for roasting.  Due to valuable antioxidants and ability to help lower total cholesterol, I always use extra light olive oil as a substitute for butter, shortening and other vegetable oils.
  3. Sprinkle with garlic, salt and ground pepper and mix with a spoon until the squash is evenly coated with oil and seasoning.
  4. Cover with foil and bake for 30 mins
  5. After 30 mins, remove foil and continue baking for 10 minutes
  6. Just before removing he dish from the oven, turn the broiler on high for a few minutes
  7. Watch the oven, as the broiler will be hot and will burn the squash if left unattended.  It goes quickly, all you’ll need is 2-3 mins.  Once the butternut squash gets a slight golden color to the edges remove from oven and let cool for 5 mins before serving.

February 12, 2012

Flip’s Spiced Chicken Sausage Soup

I came back from a business trip with a box of tissues, cough drops, and a sore throat that wouldn’t pass.  By day 4 I developed a hacking cough so I eventually gave in and went to the doctor.  Well, there I was, 2 ear infections and bronchitis and my other half had just left for New Zealand for 2 weeks.  I was miserable.  After a hot shower and a little dusting off, I decided to end my pity party and headed to the store for some key ingredients.

With all my congestion I wasn’t able to taste anything.  I know, my worst nightmare.  So, the traditional chicken noodle soup was going to need a little kick.  I made a twist on the original with a little heat and some Italian sausage.  It’s as if gumbo and chicken noodle soup had a child.  On day 1 I wasn’t really able to taste it, but it did have a great combination of textures from soft vegetables and tender meatballs swimming in a warm, silky broth.  I figured I’d let it stew overnight before adjusting the spice, in hopes my taste buds would make a quick recovery.  Thanks to some antibiotics, prescription strength cough syrup and decongestants, I woke the next morning to the fragrant bouquet of rosemary and Italian sausage seeping through the house.  Ok, I’ll admit it, I had it for breakfast.  I just couldn’t resist!!  The hint of spice and cumin, mixed with the expected aroma of thyme, rosemary and soft tender chicken was a welcome home.  By the end of day 2 I feel like a new person.  It has everything I needed in one bowl to fight back, who can ask for more than that?

I packed up my weeks worth of lunches, and as long as I stop sneaking into the refrigerator for another bowl it should last me until Tuesday.

Ingredients

Stock

  • 4lb. raw chicken
  • 1 onion, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 large carrot, roughly chopped
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 tbsp. cumin
  • 1 tbsp. thyme
  • 3 sprigs fresh rosemary
  • 1 tbsp. salt
  • 1 tbsp. peppercorns
  • 1 bullion cube
  • 1 gallon cold water (enough to cover the chicken and all the contents)

Soup

  • Homemade stock (above)
  • Chicken from stock, shredded
  • 2 tsp. cayenne
  • 2 tsp. cumin
  • 1 tbsp. paprika
  • 1 tsp. olive oil
  • 1 large onion, diced
  • 2 cloves garlic, finely diced
  • 3 stalks celery, diced
  • 3 large carrots, chopped
  • 2 handfuls baby potatoes, quartered
  • 5 Italian sausages, casing removed
  • 1 bullion cube
  • 2 tbsp. tomato paste
  • 1 tsp. ground pepper
  • Salt to taste
  • Cilantro for garnish
  • Parmesan cheese for garnish

Method

  1. Wash raw chicken with cold water and remove giblets
  2. Place in large stockpot and add onion, celery, garlic, bay leaves, cumin, thyme, rosemary, salt, peppercorns, and bullion cube.  Don’t worry about chopping anything nicely, this is just to flavor the stock and it will all be strained out when the stock is ready.
  3. Fill pot with water until chicken and all contents are fully covered
  4. Place on stove on high and bring to a boil
  5. Once boiling, bring heat to low and simmer for 2-2½  hours.  The longer to simmer the better the flavor.  You can always make the stock the night before and let it sit overnight in the fridge.  Then you can strain it in the morning and you’re ready to make your soup.
  6. Remove chicken and strain stock
  7. Place stock back on stove and turn off heat.  Let sit for 10 minutes and then skim some of the extra oil off the top.  No need to go crazy, just skim some of the extra.
  8. Let the chicken cool about 15 minutes. Carefully remove and discard skin and bones and shred chicken with a fork.
  9. Sprinkle shredded chicken with cumin, paprika, and cayenne pepper.  Mix spices into chicken and return to stockpot.
  10. In a  sauté pan, cook onions and garlic in a tbsp. of olive oil.  Sauté on medium~high until slightly golden (about 7 mins).
  11. Add onions and garlic to stock along with celery, carrots, and potatoes.
  12. Use the same sauté pan for the sausage.  Remove sausage from casing and drop small bite size balls into pan and cook until slightly golden.
  13. Remove sausage from heat and add directly into stock.
  14. Add bullion cube and tomato paste, stir and let simmer.
  15. Let soup simmer on medium~low for 1 hour, taste and add salt/pepper if necessary.
  16. Serve and sprinkle with cilantro and Parmesan cheese.

I ran out of Parmesan so decided to try it with a little French feta crumbled on top.  Let me say, it’s worth trying!  The salty bite was perfectly balanced with the warm spice of the soup.

February 2, 2012

Huevos Con Chorizo (Eggs with Mexican Chorizo)

Breakfast for dinner!  We all love it.  Pancakes, eggs, waffles.  Whatever it is, it always seems to taste better at night.  One of my long time favorites, scrambled eggs.  It was recently improved upon with the addition of a truly heavenly ingredient… c-h-o-r-i-z-o.  Delicious!  Soft, fluffy, gentle pillows of eggs mixed with salty, spicy chorizo.  The two balance one another our perfectly.  The Mexican spices turn this from an ordinary morning meal to a delectable dinner ready for any night of the week.

I love making this on a stressful, long day (one of those when you think it’s Thursday and it’s only Tuesday).  It helps me relax and settle down after stressful meetings, non-stop emails, long calls and conversations that seem to go round and round in circles.  It warms me to the core, and yet doesn’t leave me feeling overly full.  It’s a little but healthy and a little not (all in moderation right?)

It honestly takes 10 mins to make, from removing the eggs from the fridge to sitting down and digging in.  So save this for a busy night and end your day with ease and happiness with huevos con chorizo.

Ingredients

  • 6 large eggs (3 per person)
  • 10 oz. Mexican pork chorizo
  • 1/3 cup heavy cream (you can substitute milk if you want a lighter version)
  • 1 tsp. salt (remember, the chorizo also has a lot of salt)
  • 1 tsp. pepper
  • 1 tsp. olive oil
  • 1 tsp. butter
  • 4 slices of sourdough bread (or whatever is your favorite)
  • 1 jalapeño, thinly sliced

Method

  1. Thinly slice a jalapeño and then set aside for garnish
  2. In a medium bowl whisk together eggs, cream, salt, and pepper.
  3. Heat 2 medium skillets on the stove on medium heat.
  4. In one pan place the Chorizo (no oil or butter needed, just the meat).
  5. In a separate pan, melt the butter and olive oil on medium heat.
  6. When the butter melts, add eggs and lower heat to medium low.  Continue to mix with a wooden spoon before the eggs begin to set.  This will give you creamy, British style eggs, not traditional American scrambled eggs.  British style eggs are moist, fluffy and delicate.  In other words… perfect!
  7. While the eggs cook, gently stir the chorizo until cooked through.  Watch out, it might spatter so I recommend wearing an apron (I know, but after I ended up with dots of red grease all over my grey cashmere sweater I decided an Apron was much-needed).
  8. Stir the eggs continuously for about 5 minutes; it’s a similar method to making risotto.  You don’t want to let the eggs set like they do when you make American style eggs.  (If you turn the burner up too high the eggs will cook faster, but you will end up with very watery, soggy tasting eggs. So be sure to keep the temperature at medium-low).
  9. Remove the pan from the heat when you think they’re almost ready.  If you wait until they’re done you’ll be left with dry eggs.  Remove from heat when about 1 min from being ready.
  10. Add chorizo and stir gently.
  11. Toast a slice of your favorite bread.
  12. Place eggs and chorizo mixture over toast, top with a few slices of jalapeño and enjoy!

Some people like really soft scrambled eggs, other people like really dry scrambled eggs. Just keep gently stirring the eggs until they look like what you think the perfect consistency is.  But I STRONGLY urge you to try them this way; I promise you won’t go back.

November 18, 2011

Homemade Waffles with Nutmeg Whipped Cream

All it takes is a rush of cold air after a potent October cold front, on the heels of blustery northerly winds, to quickly change the weather in Texas.   Add in clear skies overnight allowing the heat to escape into space and voilà, very cold morning temperatures will be there to wake you.  In preparation for these cold blasts, I have something to warm your mornings, and leave you setting your alarm clock a few minutes early.

Adult waffles.  That’s right, not your usual Eggo mini waffles, but grown up, spruced up, adult waffles.  You still feel like a kid when you eat them, but with the touch of a few ingredients they transform into something decadent.  I love the slight crisp of the outside paired with the warm, fluffy center.  You can put almost anything on a waffle and it makes it better… berries, cream, butter, sugar, and syrup, even CHICKEN!  Ok, I didn’t grow up in the South and this dish totally confuses me, but I know it’s a favorite for some of you.  This recipe is in honor of my boyfriend who calls on these fluffy treats every Sunday morning.  And don’t worry, if you decide to go with Bisquick I won’t tell, I tend to go that route on busy weekends, and save these for special occasions.   P.S. You’ll be amazed what a little almond extract will do to your waffles, I promise it’s worth a try.

Ingredients

Waffle batter

  • 2 cups all-purpose flour
  • 1/8 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 large eggs
  • 2 cups buttermilk (can also use milk if you don’t want to make a special trip)
  • 2 tbsp. vegetable oil
  • 1/4 tsp. real vanilla
  • 1/4 tsp. almond extract
  • Vegetable spray for waffle iron
  • Butter for topping

Whipped cream

  • 1 1/2 cup heavy whipping cream
  • 1 tbsp. confectioners sugar
  • 1/2 tsp. nutmeg

Method

  • Whip cold heavy whipping cream, confectioners sugar and nutmeg in a metal bowl.  Make sure the cream is super cold; warm cream is much harder to whip.
  • With an electric hand mixer beat cream (you can use a hand whisk; it just will take longer). Start slowly; if you set it on high at first, you’ll have cream all over the place. Set the mixer so it goes as fast as possible without splashing.
  • As the cream thickens, turn the speed up. As it begins to foam, start checking for a soft peak, which is what you want. The peak should bend over at the top when you remove the whisk. As it gets close, slow down, because if it goes too far, it will clump and separate (essentially become butter)
  • When finished, place Saran wrap over bowl and place in cold fridge (good luck, it’s always a game trying to get everything to fit, and inevitable the milk or orange juice has to come out.
  • Preheat your waffle iron
  • In a large mixing bowl mix flour, sugar, baking powder and baking soda
  • In a separate bowl, mix eggs, almond extract, vanilla, buttermilk and oil, then and add to the dry ingredients.
  • Let stand for 3-5 mins so batter thickens
  • Spray iron with oil
  • Spoon out about 1/2 cup of batter into hot iron (more or less depending on your waffle iron)
  • Remove from iron when ready-light turns on and top with whipping cream, a small knob of butter and a dusting of powdered sugar

You’ll be waking up earlier and earlier for these!  Add toppings and fillings to make them your own.  I usually add mini chocolate chips to my boyfriends waffle and then he carefully pours pure Vermont maple syrup into the cracks.  I like mine plain with whipped cream, but the best thing about waffles is the flavor combinations are endless.

November 14, 2011

Mexican Wedding Cookies

Ok, I waited long enough.  It’s now officially holiday season with Thanksgiving only 10 days away!  I’ll continue to post some healthy alternatives to get you through the cookie season, but this is not one of them.  This is melt-in-your-mouth, buttery, sugary heaven, and a perfect way to begin the festivities.

These quick, easy powdered sugar-covered shortbread cookies are known as Russian tea cakes or Mexican wedding cookies.  Either way they’re delicious, and dead easy to make.  They’re very similar to a shortbread cookie, but have the added flavor and texture of pecans and the silkiness of powdered sugar.

The secret to great tasting Mexican Wedding cookies is to use a high quality butter and pure vanilla extract.   Yep, it’s that simple.  The distinctive quality of these cookies that make it stand out from others is the smooth, velvety texture, light as air yet buttery flavor, and the surprising hint of crunchy nut which elevates this from simple cookie to a grown-up confection. I remember being horribly disappointed by these cookies as a kid because they aren’t overly sweet.  Now I appreciate that subtle sweetness and complex nutty flavor.

Ingredients 

  • 1 cup unsalted butter, at room temperature
  • 1/2 cup confectioners sugar, plus more for coating baked cookies
  • 1/2 tsp. pure vanilla extract or fresh vanilla bean
  • 1/2 tsp. almond extract
  • 1/2 tsp. ground nutmeg
  • 1 3/4 cups all-purpose flour, plus more for dusting hands
  • 1 cup pecans, chopped into very small pieces

Method

  • Preheat the oven to 275 degrees F.*
  • Line cookies sheets with parchment paper.
  • Take one tray and line with chopped pecans.  Toast nuts for about 10 minutes, or until lightly brown and fragrant.  Remove from oven and let cool while you prepare the rest of the batter
  • Cream the butter and sugar in an electric mixer at low-speed until it’s smooth and light in color.
  • Beat in vanilla, almond extract and nutmeg at low-speed.
  • Keep mixer on low and gradually add the flour.
  • Once you add all the flour, remove mixer from stand and mix in the pecans with a spatula.
  • With floured hands, take out about 1 tablespoon of dough and shape into a crescent.
  • Continue to dust hands with flour as you make more cookies.
  • Place crescent shapes prepared cookie sheets.
  • Bake for 40 minutes.
  • Before the cookies are ready to come out, prepare a shallow bowl with confectioners sugar
  • Remove cookies from oven and when cool enough to handle but still warm, roll in additional confectioners sugar
  • Cool on wire racks

* QUICK TIP: If you’re short on time, you can raise the oven temperature to 350 and cook for 12-14 minutes per batch.  I prefer the slow cooking method, it keeps them evenly cooked and you have less chance of overcooking them, but the hotter oven also works.

Buying vanilla extract can be a challenge as there are so many choices. The first thing to do is to make sure that it’s labeled “pure” and not “imitation”. The best I have found, although it is quite expensive, is Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract that can be found in specialty food stores and online.

 

 

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