The season is upon us!
Well, I believe the holiday season has arrived; turkey is gone, Thanksgiving hockey tournament is over and doorbusters have been snagged! This week I have posted some of my favorite appetizer recipes, sorry no photos this time, just too darn busy! Check back on Wednesday as I plan to post my personal absolute favorite holiday entertaining entree for a crowd (picture included)! Enjoy the recipes, let me know if you have any questions. Happy holidays!
These are a few of my favorite...
HOLIDAY APPETIZERS
Fig Torte
1 Lb. Mascarpone cheese
1 ½ lb. Cream cheese, room temperature
1 cup brown sugar
½ lb. Dried figs
1 Tbls. Vanilla
2 Tbls. Granulated sugar to dust baking dish
¼ cup Madeira or Marsala wine
Poach figs in water with wine, until soft.
Puree half of the figs. Slice the other figs. Set aside.
Blend together mascarpone, cream cheese, brown sugar and vanilla.
Butter and sugar baking dish, line dish with sliced figs.
Layer half of the cheese mixture over figs, then add fig puree, then add remaining cheese mixture.
Bake in a water bath at 300 degrees for 35-40 minutes. Let cool and refrigerate overnight. Unmold and serve with crackers such as table water or baguette.
Smoked Trout Spread
Approx. ¼ lb. smoked trout
4 oz. cream cheese, softened
1 Tbls. sour cream
2 Tbls. chopped green onion
¼ tsp. horseradish
½ Tbls. capers
1 Tbls. lemon juice
1 Tbls. parsley
Process smoked trout in food processor (make sure all pin bones are out). Mix in remaining ingredients, garnish top with lemon zest if desired. Serve with table water crackers or Trader Joe's Pita Crackers.
Baked Brie and Shrimp
2 Tbls. finely diced red pepper
2 cloves of garlic, minced
¾ cup raw peeled and deveined shrimp chopped
dash of red pepper flakes
1 wedge of brie rind removed and cut into chunks
Sauté diced red pepper in a bout 1 Tbls of olive oil and shrimp, sauté until just about cooked, add garlic and pepper flakes. Pour mixture over chunks of brie (avoid excess olive oil). Bake at 325 for about 10 minutes stirring occasionally to combine. Serve with baguette slices.
*Don’t let it get too hot or the cheese will break and become very oily.
Sesame-Eggplant Salsa
2 medium eggplants
1 Tbls. oil
¾ cup green onions
2 Tbls. fresh ginger
4 garlic cloves, minced
1 tsp. chili-garlic sauce
3 Tbls. brown sugar
2 Tbls. soy sauce
1 Tbls. rice vinegar
2 Tbls. fresh lemon juice
2 plum tomatoes, seeded and chopped
¾ cup cilantro
11/2 tsps. sesame oil
Preheat oven to 450 degrees, pierce eggplants all over with a fork. Place on baking sheet. Roast in oven until eggplants are soft and deflated about 1 hour. Scrape flesh into a strainer set over a large bowl. Let drain about 30 minutes. Transfer to food processor and process until almost smooth.
Heat oil add ginger, garlic, green onions and chili-garlic sauce cook about 45 seconds. Stir in brown sugar, soy sauce, vinegar and lemon juice. Bring to a simmer, stirring constantly, mix in eggplant puree and cook about 2 minutes. Remove from heat and stir in tomatoes, cilantro and sesame oil. Cool to room temperature. Season with salt and pepper. Garnish with green onions and cilantro. Makes 4 cups.
Serve with fresh pita rounds or pita chips.
Crispy Crab Wontons
1 can lump crab
1 ½ Tbls. cilantro
6 oz. cream cheese, softened
2 Tbls. diced green onion
1 tsps. chopped garlic
salt and pepper
Mix together above ingredients
36 wonton skins
oil for frying
Dipping Sauce:
1 cup apricot preserves
½ cup orange juice
1 Tbls. soy sauce
1 Tbls. sesame oil
Bring preserves to a boil, mix in other ingredients and let cool before serving.
Place a teaspoon of crab mixture in the middle of the wonton skin wet edges and fold over to make a triangle, press edges to seal bring 3 points together and pinch to seal.
If freezing place on sheet pan, dust with flour and flash freeze about 1 hour.
To cook heat oil to about 375 degrees and fry a few at a time until golden. Drain on paper towel. Serve with sauce.
Stilton and Watercress Dip - Stilton is a cheese which is traditional at the holidays
5 ounces Stilton cheese, crumbled
4 ounces cream cheese, room temperature
5 Tbls. butter, room temperature
1 bunch watercress, stems trimmed and leaves chopped
2 green onions, chopped
¼ cup finely chopped toasted walnuts
3 large Belgium endive spears (approx. 24) end trimmed or serve with Carr’s water crackers
Mix Stilton cheese and butter in a medium bowl until blended. Mix in watercress, onions and nuts. Arrange endive leaves on a platter, spoon 1 Tbls. of the mixture onto each endive leaf and serve.
Fig Torte
1 Lb. Mascarpone cheese
1 ½ lb. Cream cheese, room temperature
1 cup brown sugar
½ lb. Dried figs
1 Tbls. Vanilla
2 Tbls. Granulated sugar to dust baking dish
¼ cup Madeira or Marsala wine
Poach figs in water with wine, until soft.
Puree half of the figs. Slice the other figs. Set aside.
Blend together mascarpone, cream cheese, brown sugar and vanilla.
Butter and sugar baking dish, line dish with sliced figs.
Layer half of the cheese mixture over figs, then add fig puree, then add remaining cheese mixture.
Bake in a water bath at 300 degrees for 35-40 minutes. Let cool and refrigerate overnight. Unmold and serve with crackers such as table water or baguette.
Smoked Trout Spread
Approx. ¼ lb. smoked trout
4 oz. cream cheese, softened
1 Tbls. sour cream
2 Tbls. chopped green onion
¼ tsp. horseradish
½ Tbls. capers
1 Tbls. lemon juice
1 Tbls. parsley
Process smoked trout in food processor (make sure all pin bones are out). Mix in remaining ingredients, garnish top with lemon zest if desired. Serve with table water crackers or Trader Joe's Pita Crackers.
Baked Brie and Shrimp
2 Tbls. finely diced red pepper
2 cloves of garlic, minced
¾ cup raw peeled and deveined shrimp chopped
dash of red pepper flakes
1 wedge of brie rind removed and cut into chunks
Sauté diced red pepper in a bout 1 Tbls of olive oil and shrimp, sauté until just about cooked, add garlic and pepper flakes. Pour mixture over chunks of brie (avoid excess olive oil). Bake at 325 for about 10 minutes stirring occasionally to combine. Serve with baguette slices.
*Don’t let it get too hot or the cheese will break and become very oily.
Sesame-Eggplant Salsa
2 medium eggplants
1 Tbls. oil
¾ cup green onions
2 Tbls. fresh ginger
4 garlic cloves, minced
1 tsp. chili-garlic sauce
3 Tbls. brown sugar
2 Tbls. soy sauce
1 Tbls. rice vinegar
2 Tbls. fresh lemon juice
2 plum tomatoes, seeded and chopped
¾ cup cilantro
11/2 tsps. sesame oil
Preheat oven to 450 degrees, pierce eggplants all over with a fork. Place on baking sheet. Roast in oven until eggplants are soft and deflated about 1 hour. Scrape flesh into a strainer set over a large bowl. Let drain about 30 minutes. Transfer to food processor and process until almost smooth.
Heat oil add ginger, garlic, green onions and chili-garlic sauce cook about 45 seconds. Stir in brown sugar, soy sauce, vinegar and lemon juice. Bring to a simmer, stirring constantly, mix in eggplant puree and cook about 2 minutes. Remove from heat and stir in tomatoes, cilantro and sesame oil. Cool to room temperature. Season with salt and pepper. Garnish with green onions and cilantro. Makes 4 cups.
Serve with fresh pita rounds or pita chips.
Crispy Crab Wontons
1 can lump crab
1 ½ Tbls. cilantro
6 oz. cream cheese, softened
2 Tbls. diced green onion
1 tsps. chopped garlic
salt and pepper
Mix together above ingredients
36 wonton skins
oil for frying
Dipping Sauce:
1 cup apricot preserves
½ cup orange juice
1 Tbls. soy sauce
1 Tbls. sesame oil
Bring preserves to a boil, mix in other ingredients and let cool before serving.
Place a teaspoon of crab mixture in the middle of the wonton skin wet edges and fold over to make a triangle, press edges to seal bring 3 points together and pinch to seal.
If freezing place on sheet pan, dust with flour and flash freeze about 1 hour.
To cook heat oil to about 375 degrees and fry a few at a time until golden. Drain on paper towel. Serve with sauce.
Stilton and Watercress Dip - Stilton is a cheese which is traditional at the holidays
5 ounces Stilton cheese, crumbled
4 ounces cream cheese, room temperature
5 Tbls. butter, room temperature
1 bunch watercress, stems trimmed and leaves chopped
2 green onions, chopped
¼ cup finely chopped toasted walnuts
3 large Belgium endive spears (approx. 24) end trimmed or serve with Carr’s water crackers
Mix Stilton cheese and butter in a medium bowl until blended. Mix in watercress, onions and nuts. Arrange endive leaves on a platter, spoon 1 Tbls. of the mixture onto each endive leaf and serve.
Start planning your Thanksgiving menu and let me help!
Happy Thanksgiving to all my Cookermom followers! I hope you enjoy some of my favorite Thanksgiving sides! I have had several people ask me how I make my stuffing, expecting some gourmet concoction but I make mine just the way my mom and aunt did, cheap white bread cut up (should be day old or slightly toasted in the oven), saute finely diced onions and celery in butter, add poultry seasoning, mix with bread, moisten with a little chicken stock and stuff the bird, bake the remaining stuffing in a covered casserole dish and of course that stuffing is never as good as what is in the bird! Next, are the sweet potatoes, no marshmallows here, just baked in the oven until soft, slice open and lots of butter! Rolls, let me talk rolls! We can not get enough of Rhodes White Dinner Rolls (they can be found at most grocery stores) they come as frozen little balls that need to rise for several hours, oil a sheet pan and place frozen balls, leaving enough room for the rolls to double in size, cover with an oiled sheet of plastic wrap (make sure it does not stick or the rolls will collapse) and just set aside to rise and bake. I promise you you won't be able to get enough of them, it is the most requested Thanksgiving side by my boys! Having turkey issues, Butterball has their turkey hotline; Butterball - Turkey Talk-Line
Phone Number: 1-800-BUTTERBALL (1-800-288-8372). Have a safe and wonderful Thanksgiving everyone!
It is literally true, as the thankless say, that they have nothing to be thankful for. He who sits by the fire, thankless for the fire, is just as if he had no fire. Nothing is possessed save in appreciation, of which thankfulness is the indispensable ingredient. But a thankful heart hath a continual feast.
~W.J. Cameron
Phone Number: 1-800-BUTTERBALL (1-800-288-8372). Have a safe and wonderful Thanksgiving everyone!
It is literally true, as the thankless say, that they have nothing to be thankful for. He who sits by the fire, thankless for the fire, is just as if he had no fire. Nothing is possessed save in appreciation, of which thankfulness is the indispensable ingredient. But a thankful heart hath a continual feast.
~W.J. Cameron
Appetizer/Cranberry Blue Cheese Ball (Cheese balls are back)!
4 ounces sharp white cheddar cheese, cut into cubes
8 ounces cream cheese
4 ounces blue cheese
2 Tbls. diced green onion
3 ounces dried cranberries
¼ cup toasted walnuts
Place cheddar cheese in a food processor, pulse until coarsely chopped, and add remaining ingredients until well combined. Lay out a large sheet of plastic wrap and place cheese mixture on top, roll into a ball and then roll that into toasted walnuts. Refrigerate overnight. Serve at room temperature (leave out about 30 minutes). Serve with baguette slices or crackers.
Serves about 12.
8 ounces cream cheese
4 ounces blue cheese
2 Tbls. diced green onion
3 ounces dried cranberries
¼ cup toasted walnuts
Place cheddar cheese in a food processor, pulse until coarsely chopped, and add remaining ingredients until well combined. Lay out a large sheet of plastic wrap and place cheese mixture on top, roll into a ball and then roll that into toasted walnuts. Refrigerate overnight. Serve at room temperature (leave out about 30 minutes). Serve with baguette slices or crackers.
Serves about 12.
Appetizer/Butternut Squash Quesadillas with Chipolte Lime Sauce
1 butternut squash; peeled and large dice
1 small onion, sliced
2 large garlic clove, sliced
Canola oil for tortillas
8 flour tortillas
½ cup chopped red bell pepper
1 cup jack cheese
Preheat oven to 375 degrees. In a shallow baking pan arrange squash chunks, onion and garlic and drizzle with oil, tossing to coat. Roast mixture in middle of oven 45 minutes or until squash is tender. In a food processor puree squash, onion and garlic until smooth, season with salt and pepper.
Sprinkle a little cheese, spread ¼ of the mixture over cheese, on each of the 4 tortillas and sprinkle with red pepper and top with additional cheese. Top with tortilla, pour about 1 Tbls. oil in a non-stick skillet cook tortillas over medium high heat until golden, about 1-2 minutes per side. Cut into 8 wedges and serve with sauce. Makes 4 quesadillas.
Chipolte Lime Sauce:
1 can chipolte chili in adobo, about 2 peppers (Remove as many seeds as possible that is where the heat comes from)
2 t. fresh lime juice
1 cup sour cream
In a small bowl of food processor, add chilies and lime juice add sour cream and process until combined. Taste for salt, a little will just bring out the flavors.
1 small onion, sliced
2 large garlic clove, sliced
Canola oil for tortillas
8 flour tortillas
½ cup chopped red bell pepper
1 cup jack cheese
Preheat oven to 375 degrees. In a shallow baking pan arrange squash chunks, onion and garlic and drizzle with oil, tossing to coat. Roast mixture in middle of oven 45 minutes or until squash is tender. In a food processor puree squash, onion and garlic until smooth, season with salt and pepper.
Sprinkle a little cheese, spread ¼ of the mixture over cheese, on each of the 4 tortillas and sprinkle with red pepper and top with additional cheese. Top with tortilla, pour about 1 Tbls. oil in a non-stick skillet cook tortillas over medium high heat until golden, about 1-2 minutes per side. Cut into 8 wedges and serve with sauce. Makes 4 quesadillas.
Chipolte Lime Sauce:
1 can chipolte chili in adobo, about 2 peppers (Remove as many seeds as possible that is where the heat comes from)
2 t. fresh lime juice
1 cup sour cream
In a small bowl of food processor, add chilies and lime juice add sour cream and process until combined. Taste for salt, a little will just bring out the flavors.
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Welcome to my blog, here you will find my tried and true recipes, always with lots of tips and a grocery list too. On Monday, I will post two "weekday" recipes and on Wednesday I will post a more "weekend" friendly recipe, and don't forget to vote on what recipe you would like to see for next week. Happy cooking!
Roasted Garlic Mashed Potatoes
8-10 Yukon Gold Potatoes
8 slices pancetta, chopped
1 whole garlic bulb, roasted
1 and ½ stick of butter
¾ cup- 1cup heavy cream
truffle oil
salt and white pepper to taste
Cook potatoes in a pot of boiling salted water until tender. Drain.
Using potato ricer, rice potatoes. Set aside.
Meanwhile, sauté pancetta in a pot over medium heat until crisp. Add potatoes, cream, butter and roasted garlic. Season with salt and white pepper. To finish drizzle with truffle oil.
To roast garlic, cut off top of head, drizzle with olive oil and bake in 375 degree oven for about 40-50 minutes.
8 slices pancetta, chopped
1 whole garlic bulb, roasted
1 and ½ stick of butter
¾ cup- 1cup heavy cream
truffle oil
salt and white pepper to taste
Cook potatoes in a pot of boiling salted water until tender. Drain.
Using potato ricer, rice potatoes. Set aside.
Meanwhile, sauté pancetta in a pot over medium heat until crisp. Add potatoes, cream, butter and roasted garlic. Season with salt and white pepper. To finish drizzle with truffle oil.
To roast garlic, cut off top of head, drizzle with olive oil and bake in 375 degree oven for about 40-50 minutes.
Brussels Sprouts with Bacon and Thyme
1 lbs. brussels sprouts
6 slices bacon, diced
2 tsps. minced garlic/3 Tbls. chopped shallots
1 tsp. fresh thyme
1 to 11/2 cups chicken stock
2 Tbs. unsalted butter
3 Tbs. olive oil
salt and pepper
Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into quarters. Set aside.
Heat a large sauté pan over medium heat. Cook the bacon until crispy. Using a slotted spoon, transfer the bacon to a bowl. Pour off the fat in the pan and discard, leaving about a tablespoon for shallots and garlic.
Return the pan to medium heat, add the shallots, garlic and cook until soft, about 5 minutes. Transfer the shallot mixture to the bowl with the bacon.
Melt the butter with the olive oil. Add the brussels sprouts and stir to coat evenly, add thyme. Cook until the brussels sprouts begin to brown, 3 to 4 minutes. Stir again, and then cook for 3 to 4 minutes more. Stir in 1/2 cup of the stock. Continue cooking (cover), stirring occasionally and adding more stock as needed, until the brussels sprouts are soft, season with salt and pepper. Add the bacon mixture and stir to incorporate. Serves 6-8. You can do this all ahead and reheat just toss in the bacon at the end so it is still crispy!
6 slices bacon, diced
2 tsps. minced garlic/3 Tbls. chopped shallots
1 tsp. fresh thyme
1 to 11/2 cups chicken stock
2 Tbs. unsalted butter
3 Tbs. olive oil
salt and pepper
Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into quarters. Set aside.
Heat a large sauté pan over medium heat. Cook the bacon until crispy. Using a slotted spoon, transfer the bacon to a bowl. Pour off the fat in the pan and discard, leaving about a tablespoon for shallots and garlic.
Return the pan to medium heat, add the shallots, garlic and cook until soft, about 5 minutes. Transfer the shallot mixture to the bowl with the bacon.
Melt the butter with the olive oil. Add the brussels sprouts and stir to coat evenly, add thyme. Cook until the brussels sprouts begin to brown, 3 to 4 minutes. Stir again, and then cook for 3 to 4 minutes more. Stir in 1/2 cup of the stock. Continue cooking (cover), stirring occasionally and adding more stock as needed, until the brussels sprouts are soft, season with salt and pepper. Add the bacon mixture and stir to incorporate. Serves 6-8. You can do this all ahead and reheat just toss in the bacon at the end so it is still crispy!
Easy Gravy
For Gravy:
4 Tbls. butter
4 Tbls. flour
2 cups chicken stock
Cook butter and flour to make a roux and add chicken stock and turkey drippings whisk until thickened.
4 Tbls. butter
4 Tbls. flour
2 cups chicken stock
Cook butter and flour to make a roux and add chicken stock and turkey drippings whisk until thickened.
Mascarpone Pumpkin Tart with Macadamia Nut Crunch
1 ¼ cup graham cracker crumbs
3 Tbls. sugar
1/3 cup melted butter
Mix together above ingredients and press into an 11” tart pan with removable bottom, bake at 350 for 8 minutes.
Filling:
1can pure pumpkin (15 oz.)
3/4 cup (packed) golden brown sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 8-ounce container mascarpone cheese*
Combine the above ingredients with an electric mixer and spoon into tart pan. Bake 350 for about 50-55 minutes or until set.
For Macadamia Nut Crunch:
1 6.5 oz. container of macadamia nuts; roughly chopped
½ cup sugar
2 Tbls. butter
1 tsp. vanilla
Melt ½ cup of sugar in a sauce pan until it begins to melt and become a golden amber color, add 2 Tbls. of butter and stir in 1 tsp. vanilla, add chopped nuts, lay out on a sheet pan and for cool and roughly chop. To serve slice a wedge and place a dollop of whip cream on top and sprinkle with macadamia nut crunch. Serves 8 or 12 pieces.
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3 Tbls. sugar
1/3 cup melted butter
Mix together above ingredients and press into an 11” tart pan with removable bottom, bake at 350 for 8 minutes.
Filling:
1can pure pumpkin (15 oz.)
3/4 cup (packed) golden brown sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 8-ounce container mascarpone cheese*
Combine the above ingredients with an electric mixer and spoon into tart pan. Bake 350 for about 50-55 minutes or until set.
For Macadamia Nut Crunch:
1 6.5 oz. container of macadamia nuts; roughly chopped
½ cup sugar
2 Tbls. butter
1 tsp. vanilla
Melt ½ cup of sugar in a sauce pan until it begins to melt and become a golden amber color, add 2 Tbls. of butter and stir in 1 tsp. vanilla, add chopped nuts, lay out on a sheet pan and for cool and roughly chop. To serve slice a wedge and place a dollop of whip cream on top and sprinkle with macadamia nut crunch. Serves 8 or 12 pieces.
DON’T FORGET TO VISIT MY BLOG AT WWW.COOKERMOM.BLOGSPOT.COM
TELL YOUR FRIENDS!
Pumpkin Spice Mousse
¾ cup dried apricots
3 Tbls. rum
16 oz. pure canned pumpkin
4 Tbls. melted butter
½ cup brown sugar
¼ tsp each: ground allspice, cinnamon and nutmeg
½ cup pecans
¾ cup heavy cream
In a small saucepan combine dried apricots with the rum. Bring to a boil, cover and let simmer for 1 minute. Let cool.
In a large bowl, combine pumpkin, butter, brown sugar, spices and chopped nuts.
Chop apricots and stir them into the pumpkin. Chill the mixture. Whip heavy cream until stiff and fold into mousse. Crumble gingersnap cookies to garnish. Makes 6 ½ cup servings.
3 Tbls. rum
16 oz. pure canned pumpkin
4 Tbls. melted butter
½ cup brown sugar
¼ tsp each: ground allspice, cinnamon and nutmeg
½ cup pecans
¾ cup heavy cream
In a small saucepan combine dried apricots with the rum. Bring to a boil, cover and let simmer for 1 minute. Let cool.
In a large bowl, combine pumpkin, butter, brown sugar, spices and chopped nuts.
Chop apricots and stir them into the pumpkin. Chill the mixture. Whip heavy cream until stiff and fold into mousse. Crumble gingersnap cookies to garnish. Makes 6 ½ cup servings.
Today's New Recipe is...Penne with Sausage, Peas and Mascarpone
1 lb. sweet Italian sausage (bulk/not in casings)
1/3 cup chopped onion
1 ¼ cups heavy cream
¾ cup chicken stock
1 lb. penne
11/2 cups frozen peas
1 8oz. container of mascarpone cheese
fresh grated parmesan
Cook sausage with chopped onion, drain and set aside. Add cream to a pot and cook about 5 minutes, add chicken stock and cook about 8 more minutes or until a saucy consistency, whisking occasionally. Return sausage to pot. Add peas, mascarpone and simmer until hot. Add pasta, toss to coat, mix in parmesan, season with fresh ground pepper. Serve hot with extra parmesan. Serves 4-6.
This is an easy and immpressive dish!
1/3 cup chopped onion
1 ¼ cups heavy cream
¾ cup chicken stock
1 lb. penne
11/2 cups frozen peas
1 8oz. container of mascarpone cheese
fresh grated parmesan
Cook sausage with chopped onion, drain and set aside. Add cream to a pot and cook about 5 minutes, add chicken stock and cook about 8 more minutes or until a saucy consistency, whisking occasionally. Return sausage to pot. Add peas, mascarpone and simmer until hot. Add pasta, toss to coat, mix in parmesan, season with fresh ground pepper. Serve hot with extra parmesan. Serves 4-6.
This is an easy and immpressive dish!
How to Poach Chicken Breasts
Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.
By poaching the breasts on Monday you do not have to mess with raw chicken-can freeze diced up chicken
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.
By poaching the breasts on Monday you do not have to mess with raw chicken-can freeze diced up chicken
Chicken Pot Pie
1 2/3 cup mixed veggies (carrots, peas, corn) or similar combo
2 cups cup cooked chicken, diced
4 Tbls. roux
2 cups chicken stock
1 cup milk
1 Tbls. sherry
pinch of thyme
fresh ground pepper
sheet of puff pastry or pie crust; rolled out slightly or biscuits
Melt butter and add flour to make a roux, whisk in stock, milk, sherry, thyme and roux season with fresh ground pepper. Add chicken and veggies. Pour into large oven safe dish. Form pie crust around top of container, pinching the edges. Before baking cut slits in puff pastry to allow steam to escape and if desired brush pastry with egg wash or simply pour chicken mixture over a biscuit. Bake at 375 degrees for 30 or until crust is golden.
I use the pie crust, but the buscuits are good too!
2 cups cup cooked chicken, diced
4 Tbls. roux
2 cups chicken stock
1 cup milk
1 Tbls. sherry
pinch of thyme
fresh ground pepper
sheet of puff pastry or pie crust; rolled out slightly or biscuits
Melt butter and add flour to make a roux, whisk in stock, milk, sherry, thyme and roux season with fresh ground pepper. Add chicken and veggies. Pour into large oven safe dish. Form pie crust around top of container, pinching the edges. Before baking cut slits in puff pastry to allow steam to escape and if desired brush pastry with egg wash or simply pour chicken mixture over a biscuit. Bake at 375 degrees for 30 or until crust is golden.
I use the pie crust, but the buscuits are good too!
Ground Beef Moussaka
2 large eggplants, sliced into 1/4 inch slices
salt and pepper
olive oil
OR
1 box of Trader Joe’s breaded eggplant
ground beef-tomato mixture;
1 lb. ground beef
½ cup onion, diced
1 Tbls. minced garlic
salt
pepper
1 tsp. dried oregano
¼ tsp. cinnamon
½ cup red wine
28 oz. can crushed tomatoes
For the Béchamel:
4 Tbls. butter
4 Tbls. flour
2 ½ cups milk
¼ tsp. freshly grated nutmeg
2 eggs
½ cup parmesan cheese
salt and white pepper
To Finish:
¾ cup bread crumbs
¼ cup grated parmesan cheese
2 Tbls. chopped Italian flat leaf parsley
Season eggplant with salt and pepper, add olive oil to a pan and fry the eggplant until golden, about 3 minutes per side, adding more oil as necessary. Drain on paper towel or even easier just buy it from T Joe’s.
Next, cook beef over medium high heat; add onions and garlic toward the end, season with salt and pepper. Drain off any excess fat from the pan, put into a pot and add oregano and cinnamon. Pour in the red wine, and just let in reduce slightly. Add tomatoes, simmer about 30 minutes or until mixture is a nice tomato sauce consistency. Check for salt and pepper and if the mixture is too tart and a pinch of brown sugar to balance out the flavors.
For the Béchamel: In a saucepan, melt the butter, ad flour to make a roux. Cook over medium heat for 3-4 minutes. Slowly add the milk, whisking, add nutmeg. The mixture should be fairly thick. Take ½ cup of the hot milk mixture and whisk into beaten eggs, this will temper the eggs. Whisk that mixture back into the milk mixture. Add parmesan cheese and stir. Season with salt and white pepper.
To Finish: Sprinkle the bottom of a 7” x 10” baking dish with bread crumbs, place a layer of eggplant down, next layer ½ of the beef-tomato mixture over eggplant, then layer 1/2 of the béchamel over lamb mixture. Repeat and then sprinkle the top with breadcrumbs, parmesan cheese and parsley. Bake at 350 for 45 minutes and let sit 5 minutes before slicing. Serves 4-6.
salt and pepper
olive oil
OR
1 box of Trader Joe’s breaded eggplant
ground beef-tomato mixture;
1 lb. ground beef
½ cup onion, diced
1 Tbls. minced garlic
salt
pepper
1 tsp. dried oregano
¼ tsp. cinnamon
½ cup red wine
28 oz. can crushed tomatoes
For the Béchamel:
4 Tbls. butter
4 Tbls. flour
2 ½ cups milk
¼ tsp. freshly grated nutmeg
2 eggs
½ cup parmesan cheese
salt and white pepper
To Finish:
¾ cup bread crumbs
¼ cup grated parmesan cheese
2 Tbls. chopped Italian flat leaf parsley
Season eggplant with salt and pepper, add olive oil to a pan and fry the eggplant until golden, about 3 minutes per side, adding more oil as necessary. Drain on paper towel or even easier just buy it from T Joe’s.
Next, cook beef over medium high heat; add onions and garlic toward the end, season with salt and pepper. Drain off any excess fat from the pan, put into a pot and add oregano and cinnamon. Pour in the red wine, and just let in reduce slightly. Add tomatoes, simmer about 30 minutes or until mixture is a nice tomato sauce consistency. Check for salt and pepper and if the mixture is too tart and a pinch of brown sugar to balance out the flavors.
For the Béchamel: In a saucepan, melt the butter, ad flour to make a roux. Cook over medium heat for 3-4 minutes. Slowly add the milk, whisking, add nutmeg. The mixture should be fairly thick. Take ½ cup of the hot milk mixture and whisk into beaten eggs, this will temper the eggs. Whisk that mixture back into the milk mixture. Add parmesan cheese and stir. Season with salt and white pepper.
To Finish: Sprinkle the bottom of a 7” x 10” baking dish with bread crumbs, place a layer of eggplant down, next layer ½ of the beef-tomato mixture over eggplant, then layer 1/2 of the béchamel over lamb mixture. Repeat and then sprinkle the top with breadcrumbs, parmesan cheese and parsley. Bake at 350 for 45 minutes and let sit 5 minutes before slicing. Serves 4-6.
Butternut Squash Risotto
Butternut Squash Risotto
1/3 cup onion, finely chopped
1 garlic clove, minced
3 oz. diced pancetta (or you can use bacon)
4 Tbls. olive oil
1 small butternut squash (scoop out seeds); one half dice the other place in a pan with a small amount of water place flesh side down and bake 350 for about 25 minutes or until soft
2 tsps. fresh chopped rosemary
6 cups chicken broth, hot in saucepan
½ cup dry white wine, optional
2 cups Arborio Rice
¾ cup freshly grated parmesan
blue cheese (leave out if you are not a fan)
2 Tbls. chopped parsley (I always use Italian flat leaf)
Place pancetta (or bacon) in saucepan over medium heat sauté until browned, add onion and cook. Stir onion until nearly soft and translucent, add diced squash and garlic and cook about one more minute, being careful not to burn garlic. Next, add rosemary and rice and cook about 2-3 minutes. Using a ladle, scoop about ½ to ¾ cup of broth. Pour it in the pan with rice, stirring constantly with a wooden spoon. When most of the liquid is absorbed into the rice, add another ladle of the broth and stir constantly, as before.
Continue to add broth in ½ to ¾ cup batches until you have used most of the broth. It is now time to test the risotto. Spoon up some rice and bite into it – it should be tender without being too mushy. If it is a bit crunchy and tastes starchy, you will need to continue adding liquid.
Remove from heat. Stir in parmesan cheese and cooked squash, when serving sprinkle with blue cheese and more parmesan. Serves 4 entrée size portions.
COOKERMOM TIPS:
I always tell people the first few times you make risotto, set the timer for 20 minutes that is about how long it takes to make. However, you will still need to taste it, the grains should be soft but not mushy. The rice should never be al dente. So pour yourself a glass of vino and tell everyone to leave you alone for 20 minutes, you'll find you love making this dish!!
Personally, I use a chef's knife to cut the butternut squash but if your knife skills and you knife are not the best I had several people tell me at my last cooking class that thy use a vegetable peeler and it works great so you can try that!
Make sure your stock is hot.
You can substitute bacon for pancetta if you must.
I love the pungent savory taste of the blue cheese in combination with the butternut squash but you can omit the blue cheese if you are not a fan but do not omit the parmesan.
Make sure you pot is big (wide) enough, otherwise it will take too long to make!
Must use Arborio rice, it is a high starch rice and lends to the creaminess of the risotto.
1/3 cup onion, finely chopped
1 garlic clove, minced
3 oz. diced pancetta (or you can use bacon)
4 Tbls. olive oil
1 small butternut squash (scoop out seeds); one half dice the other place in a pan with a small amount of water place flesh side down and bake 350 for about 25 minutes or until soft
2 tsps. fresh chopped rosemary
6 cups chicken broth, hot in saucepan
½ cup dry white wine, optional
2 cups Arborio Rice
¾ cup freshly grated parmesan
blue cheese (leave out if you are not a fan)
2 Tbls. chopped parsley (I always use Italian flat leaf)
Place pancetta (or bacon) in saucepan over medium heat sauté until browned, add onion and cook. Stir onion until nearly soft and translucent, add diced squash and garlic and cook about one more minute, being careful not to burn garlic. Next, add rosemary and rice and cook about 2-3 minutes. Using a ladle, scoop about ½ to ¾ cup of broth. Pour it in the pan with rice, stirring constantly with a wooden spoon. When most of the liquid is absorbed into the rice, add another ladle of the broth and stir constantly, as before.
Continue to add broth in ½ to ¾ cup batches until you have used most of the broth. It is now time to test the risotto. Spoon up some rice and bite into it – it should be tender without being too mushy. If it is a bit crunchy and tastes starchy, you will need to continue adding liquid.
Remove from heat. Stir in parmesan cheese and cooked squash, when serving sprinkle with blue cheese and more parmesan. Serves 4 entrée size portions.
COOKERMOM TIPS:
I always tell people the first few times you make risotto, set the timer for 20 minutes that is about how long it takes to make. However, you will still need to taste it, the grains should be soft but not mushy. The rice should never be al dente. So pour yourself a glass of vino and tell everyone to leave you alone for 20 minutes, you'll find you love making this dish!!
Personally, I use a chef's knife to cut the butternut squash but if your knife skills and you knife are not the best I had several people tell me at my last cooking class that thy use a vegetable peeler and it works great so you can try that!
Make sure your stock is hot.
You can substitute bacon for pancetta if you must.
I love the pungent savory taste of the blue cheese in combination with the butternut squash but you can omit the blue cheese if you are not a fan but do not omit the parmesan.
Make sure you pot is big (wide) enough, otherwise it will take too long to make!
Must use Arborio rice, it is a high starch rice and lends to the creaminess of the risotto.
diamond seafood
Hint: Think seafood! Make sure you purchase your seafood from a reputable seafood monger. I go to Diamond Fresh Seafood, they have 2 locations and they are offering my peeps 10% off this week, just mention Cookermom!
583 North Rand Rd.
Lake Zurich, Illinois
(1 mile North of Route 22)
(847)-438-4900
311 North Second St.
St. Charles, Illinois
(Rt 31, Next to Honey Baked Ham)
(630)-444-0168
583 North Rand Rd.
Lake Zurich, Illinois
(1 mile North of Route 22)
(847)-438-4900
311 North Second St.
St. Charles, Illinois
(Rt 31, Next to Honey Baked Ham)
(630)-444-0168
potato encrusted fish
Potato Encrusted Sea Bass
served on a bed of Angel Hair Pasta with a Saffron Sauce
2 large Idaho Potatoes, peeled and excess moisture squeezed out
4 (4-6 ounce) Sea bass filets
salt and pepper
4 Tbls. Dijon mustard
1-3 Tbls. olive oil
1/3 lb. cooked angel hair pasta, tossed with olive oil, set aside
Grate potatoes using the large holes of the grater.
Rinse fish and pat dry with a paper towel, season with salt and pepper. Generously spread one side of fish with mustard. Cover the mustard with grated potatoes to coat. Press down to ensure that the potatoes are on firmly and season again with salt and pepper.
Using a non stick fry pan, heat oil, when hot place fish gently in the pan, potato side down. Sauté until golden, gently flip and finish cooking in the oven.
Saffron Sauce:
2 tsp. garlic
3 Tbls. shallots
½ cup white wine
pinch of saffron
1 cup chicken stock
6 Tbls. heavy cream
6 Tbls. butter (room temp. divided into Tbls.)
Heat 1 Tbls. olive oil in sauce pan sweat shallots and then garlic add white wine and saffron reduce au sec. Add chicken stock and cream let simmer 10 minutes as it will thicken up finish sauce with butter (monte au beurre). Set fish on top of pasta, ladle sauce around plate and garnish plate with chopped chives.
COOKERMOM TIPS:
Make sure your fish is dry and make sure you squeeze all the excess moisture out of the potatoes. When finishing the fish in the oven do it at a high temp about 400 and the general rule of thumb is 7 minutes per inch. Don't forget 10% off at Diamond Seafood in Lake Zurich, just mention Cookermom.
You can have the pasta done and reheat in the microwave.
When making the sauce make sure the flame is not too high or you run the risk of your sauce breaking. When "finishing" the sauce with the butter quickly whisk in a Tbls. at a time, this adds richness to the sauce. When using white wine, use a dry white such as a chardonnay. Good luck, this is a favorite of mine. I cooked this recently on a WGN segment!
served on a bed of Angel Hair Pasta with a Saffron Sauce
2 large Idaho Potatoes, peeled and excess moisture squeezed out
4 (4-6 ounce) Sea bass filets
salt and pepper
4 Tbls. Dijon mustard
1-3 Tbls. olive oil
1/3 lb. cooked angel hair pasta, tossed with olive oil, set aside
Grate potatoes using the large holes of the grater.
Rinse fish and pat dry with a paper towel, season with salt and pepper. Generously spread one side of fish with mustard. Cover the mustard with grated potatoes to coat. Press down to ensure that the potatoes are on firmly and season again with salt and pepper.
Using a non stick fry pan, heat oil, when hot place fish gently in the pan, potato side down. Sauté until golden, gently flip and finish cooking in the oven.
Saffron Sauce:
2 tsp. garlic
3 Tbls. shallots
½ cup white wine
pinch of saffron
1 cup chicken stock
6 Tbls. heavy cream
6 Tbls. butter (room temp. divided into Tbls.)
Heat 1 Tbls. olive oil in sauce pan sweat shallots and then garlic add white wine and saffron reduce au sec. Add chicken stock and cream let simmer 10 minutes as it will thicken up finish sauce with butter (monte au beurre). Set fish on top of pasta, ladle sauce around plate and garnish plate with chopped chives.
COOKERMOM TIPS:
Make sure your fish is dry and make sure you squeeze all the excess moisture out of the potatoes. When finishing the fish in the oven do it at a high temp about 400 and the general rule of thumb is 7 minutes per inch. Don't forget 10% off at Diamond Seafood in Lake Zurich, just mention Cookermom.
You can have the pasta done and reheat in the microwave.
When making the sauce make sure the flame is not too high or you run the risk of your sauce breaking. When "finishing" the sauce with the butter quickly whisk in a Tbls. at a time, this adds richness to the sauce. When using white wine, use a dry white such as a chardonnay. Good luck, this is a favorite of mine. I cooked this recently on a WGN segment!
And The Winner is...
Butternut Squash Risotto
1/3 cup onion, finely chopped
1 garlic clove, minced
3 oz. diced pancetta (or you can use bacon)
4 Tbls. olive oil
1 small butternut squash; one half dice the other place in a pan with a small amount of water place flesh side down and bake 350 for about 25 minutes or until soft
2 tsps. fresh chopped rosemary
6 cups chicken broth, hot in saucepan
½ cup dry white wine, optional
2 cups Arborio Rice
¾ cup freshly grated parmesan
blue cheese (leave out if you are not a fan)
2 Tbls. chopped parsley (I always use Italian flat leaf)
Place pancetta (or bacon) in saucepan over medium heat sauté until browned, add onion and cook. Stir onion until nearly soft and translucent, add squash and garlic and cook about one more minute, being careful not to burn garlic. Next, add rosemary and rice add cook about 3 minutes. Using a ladle, scoop about ½ to ¾ cup of broth. Pour it in the pan with rice, stirring constantly with a spoon. When most of the liquid is absorbed into the rice, add another ladle of the broth and stir constantly, as before.
Continue to add broth in ½ to ¾ cup batches until you have used most of the broth. It is now time to test the risotto. Spoon up some rice and bite into it – it should be tender without being too mushy. If it is a bit crunchy and tastes starchy, you will need to continue adding liquid.
Remove from heat. Stir in parmesan cheese and squash, when serving sprinkle with blue cheese and parmesan. Serves 4 entrée size portions.
Cookermom Tips:
I always tell people the first few times you make risotto, set the timer for 20 minutes that is about how long it takes to make. However you will still need to taste it the grains should be soft but not mushy. The rice should never be al dente. So pur yourself a glass of vino and tell everyone to leave you alone for 20 minutes, you'll find you love making this dish!!
Personally, I use a chef's knife to cut the butternut squash but if your knife skills and you knife are not the best I had several people tell me at my last cooking class that thy use a vegetable peeler and it works great so you can try that!
Make sure your stock is hot.
You can substitute bacon for pancetta if you must.
I love the pungent savory taste of the blue cheese in combination with the butternut squash but you can omit the blue cheese if you are not a fan but do not omit the parmesan.
Make sure you pot is big (wide) enough, otherwise it will take too long to make!
Must use Arborio rice, it is a high starch rice and lends to the creaminess of the risotto.
1/3 cup onion, finely chopped
1 garlic clove, minced
3 oz. diced pancetta (or you can use bacon)
4 Tbls. olive oil
1 small butternut squash; one half dice the other place in a pan with a small amount of water place flesh side down and bake 350 for about 25 minutes or until soft
2 tsps. fresh chopped rosemary
6 cups chicken broth, hot in saucepan
½ cup dry white wine, optional
2 cups Arborio Rice
¾ cup freshly grated parmesan
blue cheese (leave out if you are not a fan)
2 Tbls. chopped parsley (I always use Italian flat leaf)
Place pancetta (or bacon) in saucepan over medium heat sauté until browned, add onion and cook. Stir onion until nearly soft and translucent, add squash and garlic and cook about one more minute, being careful not to burn garlic. Next, add rosemary and rice add cook about 3 minutes. Using a ladle, scoop about ½ to ¾ cup of broth. Pour it in the pan with rice, stirring constantly with a spoon. When most of the liquid is absorbed into the rice, add another ladle of the broth and stir constantly, as before.
Continue to add broth in ½ to ¾ cup batches until you have used most of the broth. It is now time to test the risotto. Spoon up some rice and bite into it – it should be tender without being too mushy. If it is a bit crunchy and tastes starchy, you will need to continue adding liquid.
Remove from heat. Stir in parmesan cheese and squash, when serving sprinkle with blue cheese and parmesan. Serves 4 entrée size portions.
Cookermom Tips:
I always tell people the first few times you make risotto, set the timer for 20 minutes that is about how long it takes to make. However you will still need to taste it the grains should be soft but not mushy. The rice should never be al dente. So pur yourself a glass of vino and tell everyone to leave you alone for 20 minutes, you'll find you love making this dish!!
Personally, I use a chef's knife to cut the butternut squash but if your knife skills and you knife are not the best I had several people tell me at my last cooking class that thy use a vegetable peeler and it works great so you can try that!
Make sure your stock is hot.
You can substitute bacon for pancetta if you must.
I love the pungent savory taste of the blue cheese in combination with the butternut squash but you can omit the blue cheese if you are not a fan but do not omit the parmesan.
Make sure you pot is big (wide) enough, otherwise it will take too long to make!
Must use Arborio rice, it is a high starch rice and lends to the creaminess of the risotto.
Wednesday's recipe is: Braciole (bra'zhol)
2 cups bread crumbs (use homemade it's easy just put stale bread in the food processor, you can keep any extra in the freezer)
1/4 cup milk (more if needed)
½ cup parmesan reggiano
½ cup provolone; grated
1/3 cup diced pancetta sautéed and drained
2 Tbls. parsley
fresh ground pepper
8 slices beef top round; sliced thin and pounded slightly
Mix bread crumbs with milk, squeeze out excess milk (if any) with your hands, add cheese, pancetta and parsley and season with fresh ground pepper.
Lay the meat on a cutting board and season with salt and pepper. Mound a layer of stuffing down the center of the meat, leaving a ½” border all around. Staring at the short end roll the meat up jellyroll style, secure with toothpicks or a wooden skewer. Season outside with salt and pepper.
Heat olive oil up in Dutch oven or large saute pan if you plan to use a crockpot (do not use a non-stick pan). Brown meat on all sides, set aside.
Sauce:
2-3 cloves of garlic minced
½ cup onion finely chopped
28 oz. crushed tomatoes
28 oz. tomato puree
1 tsp. Italian seasoning
2 Tbls. parsley
red wine for deglazing
Using the same Dutch oven (or saute pan), sauté onion and then garlic, do not burn, (add more olive oil if necessary), then deglaze the pan with red wine scrapping up brown bits as the wine is reducing. Add tomato product, Italian seasonings and simmer 30 minutes. Season with salt and pepper and add parsley. If sauce thickens too much, thin out with a little water. Makes 4 cups.
Place meat in sauce and bake covered (lid slightly agar) at 350 for 3-4 hours. Turn meat in sauce if necessary. Remove toothpicks. Can serve alone or with polenta, place polenta in center of the plate, top with braciole and sauce. Serves 4.
Tips:
Lately, I have been using my crockpot for this one (thanks Lisa)and just let it go all day, the meat is fork tender! My kids love this but do not like polenta so last time I made it I served it over pasta. Before I moved I found the best meat for braciole at Poeta's, just tell butcher you are making braciole or go to a "better" grocery or butcher (Tony's in Grayslake) for your meat!
Poeta’s Food Market-520 Green Bay Road
Highwood (847) 432-3037
Tony's Butcher Shop - 209 Barron Blvd.
Grayslake (847) 543-1960
Polenta:
Soft Polenta-Traditional Method:
5 cups water or chicken stock
1 cup polenta
3 Tbls. butter
salt and pepper
1/3 cup parmesan cheese
In a heavy pot bring 3 cups water to a boil add salt, pour polenta in slowly and stirring continuously to prevent the formation of lumps. Continue to stir and lower the heat so the polenta simmers rather that boils. When the polenta begins to thicken, replace the whisk with a wooden spoon. Add additional water or stock (which should be hot) as polenta thickens, break up any lumps with the back of your spoon.
When is it Done?
Continue to stir the polenta until it is thick and pulls away from the sides of the pot. Taste the polenta to be sure the grains are tender: add more liquid as necessary.
During the last few minutes of cooking, stir in pepper, butter and then the cheese. Remove from heat and serve immediately.
1/4 cup milk (more if needed)
½ cup parmesan reggiano
½ cup provolone; grated
1/3 cup diced pancetta sautéed and drained
2 Tbls. parsley
fresh ground pepper
8 slices beef top round; sliced thin and pounded slightly
Mix bread crumbs with milk, squeeze out excess milk (if any) with your hands, add cheese, pancetta and parsley and season with fresh ground pepper.
Lay the meat on a cutting board and season with salt and pepper. Mound a layer of stuffing down the center of the meat, leaving a ½” border all around. Staring at the short end roll the meat up jellyroll style, secure with toothpicks or a wooden skewer. Season outside with salt and pepper.
Heat olive oil up in Dutch oven or large saute pan if you plan to use a crockpot (do not use a non-stick pan). Brown meat on all sides, set aside.
Sauce:
2-3 cloves of garlic minced
½ cup onion finely chopped
28 oz. crushed tomatoes
28 oz. tomato puree
1 tsp. Italian seasoning
2 Tbls. parsley
red wine for deglazing
Using the same Dutch oven (or saute pan), sauté onion and then garlic, do not burn, (add more olive oil if necessary), then deglaze the pan with red wine scrapping up brown bits as the wine is reducing. Add tomato product, Italian seasonings and simmer 30 minutes. Season with salt and pepper and add parsley. If sauce thickens too much, thin out with a little water. Makes 4 cups.
Place meat in sauce and bake covered (lid slightly agar) at 350 for 3-4 hours. Turn meat in sauce if necessary. Remove toothpicks. Can serve alone or with polenta, place polenta in center of the plate, top with braciole and sauce. Serves 4.
Tips:
Lately, I have been using my crockpot for this one (thanks Lisa)and just let it go all day, the meat is fork tender! My kids love this but do not like polenta so last time I made it I served it over pasta. Before I moved I found the best meat for braciole at Poeta's, just tell butcher you are making braciole or go to a "better" grocery or butcher (Tony's in Grayslake) for your meat!
Poeta’s Food Market-520 Green Bay Road
Highwood (847) 432-3037
Tony's Butcher Shop - 209 Barron Blvd.
Grayslake (847) 543-1960
Polenta:
Soft Polenta-Traditional Method:
5 cups water or chicken stock
1 cup polenta
3 Tbls. butter
salt and pepper
1/3 cup parmesan cheese
In a heavy pot bring 3 cups water to a boil add salt, pour polenta in slowly and stirring continuously to prevent the formation of lumps. Continue to stir and lower the heat so the polenta simmers rather that boils. When the polenta begins to thicken, replace the whisk with a wooden spoon. Add additional water or stock (which should be hot) as polenta thickens, break up any lumps with the back of your spoon.
When is it Done?
Continue to stir the polenta until it is thick and pulls away from the sides of the pot. Taste the polenta to be sure the grains are tender: add more liquid as necessary.
During the last few minutes of cooking, stir in pepper, butter and then the cheese. Remove from heat and serve immediately.
Caesar Salad in a Parmesan Basket
For the Croutons:
6 one-inch slices crusty white bread, cut into ¾ inch cubes
1/3 cup olive oil
1 tsp. granulated garlic
2-3 tsp. dried oregano
For the Salad:
2 cloves garlic, minced
11/2 cups mayonnaise
11/2 tsps. Dijon mustard
4-5 anchovies or 1 tsp. anchovy paste (optional)
Squeeze of fresh lemon
dash worcestershire
salt and pepper to taste
2 head romaine, washed and dried and torn into 2-inch pieces
grated parmesan (reggiano) to taste
½ pint grape or cherry tomatoes sliced in half
For the Croutons:
Preheat oven to 350 degrees. In a bowl, toss bread cubes with remaining crouton ingredients. On a sheet pan, bake until golden brown, tossing occasionally, about 10-12 minutes.
Toss lettuce, croutons, parmesan, tomatoes & dressing serve in parmesan bowl Serves 6.
Parmesan basket: take about ¼ cup grated parmesan and sprinkle into a hot non stick skillet, once hot and bubbly carefully take a fork and flip, let cook about 20 seconds remove and place over a cup to form the mold.
Carbonara
Carbonara
1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta, sliced into small strips
3 garlic cloves, finely chopped
¼ cup dry white wine
2 large eggs
½ cup freshly grated Parmigiano-Reggiano and ¼ cup Romano
Freshly ground black pepper
2 Tbls. Italian flat-leaf parsley, chopped
2 Tbls. heavy cream (optional)
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Drain the pasta well, reserving 1 cup of the hot pasta water.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and sauté for about 3 minutes, until the bacon (pancetta) is crisp and the fat is rendered. Toss the garlic into the fat and sauté for less than 1 minute to soften (careful not to burn). Add the wine and turn off the heat, add the hot, drained spaghetti to the pan and toss. Beat the eggs, parsley and Parmesan together in a mixing bowl, pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency (optional, add 2 Tbls. cream). Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table, serves 4-6.
1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta, sliced into small strips
3 garlic cloves, finely chopped
¼ cup dry white wine
2 large eggs
½ cup freshly grated Parmigiano-Reggiano and ¼ cup Romano
Freshly ground black pepper
2 Tbls. Italian flat-leaf parsley, chopped
2 Tbls. heavy cream (optional)
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Drain the pasta well, reserving 1 cup of the hot pasta water.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and sauté for about 3 minutes, until the bacon (pancetta) is crisp and the fat is rendered. Toss the garlic into the fat and sauté for less than 1 minute to soften (careful not to burn). Add the wine and turn off the heat, add the hot, drained spaghetti to the pan and toss. Beat the eggs, parsley and Parmesan together in a mixing bowl, pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency (optional, add 2 Tbls. cream). Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table, serves 4-6.
Shepherd's Pie
3-4 medium potatoes, cubed
1/2 cup milk
4 tablespoons butter
1 pound ground beef ( lamb is traditional)
1 small onion, diced (about ¼-1/3 cup)
2/3 cup frozen peas and carrots
2 tablespoons fresh parsley, chopped (just leave out if you don’t have it on hand)
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1/8 teaspoon nutmeg (I always use fresh)
2 cups brown gravy
1-2 Tbls. heavy cream for richness (optional)
salt and pepper
Peel potatoes and cut into cubes. Place in cold salted water and bring to a boil, reduce heat to low boil until potatoes are fork tender, about 15 minutes. Drain potatoes and mash with milk and butter until smooth. Season with salt and pepper to taste and set aside.
Brown ground beef in a large saucepan with onion and carrot over medium-high heat. Remove ground beef from pan and drain off excess fat. Set aside.
Return ground beef to pan along with peas, parsley, thyme, Worcestershire, and nutmeg, add brown gravy to pot simmer 1 to 2 minutes, season to taste with salt and pepper, add cream (optional). To serve scoop ground beef/gravy mixture into bowl and top with hot mashed potatoes. Serves 4-6.
For Gravy:
4 Tbls. butter
4 Tbls. flour
2 cups beef stock
Cook butter and flour to make a roux and add beef stock, whisk until thickened.
1/2 cup milk
4 tablespoons butter
1 pound ground beef ( lamb is traditional)
1 small onion, diced (about ¼-1/3 cup)
2/3 cup frozen peas and carrots
2 tablespoons fresh parsley, chopped (just leave out if you don’t have it on hand)
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1/8 teaspoon nutmeg (I always use fresh)
2 cups brown gravy
1-2 Tbls. heavy cream for richness (optional)
salt and pepper
Peel potatoes and cut into cubes. Place in cold salted water and bring to a boil, reduce heat to low boil until potatoes are fork tender, about 15 minutes. Drain potatoes and mash with milk and butter until smooth. Season with salt and pepper to taste and set aside.
Brown ground beef in a large saucepan with onion and carrot over medium-high heat. Remove ground beef from pan and drain off excess fat. Set aside.
Return ground beef to pan along with peas, parsley, thyme, Worcestershire, and nutmeg, add brown gravy to pot simmer 1 to 2 minutes, season to taste with salt and pepper, add cream (optional). To serve scoop ground beef/gravy mixture into bowl and top with hot mashed potatoes. Serves 4-6.
For Gravy:
4 Tbls. butter
4 Tbls. flour
2 cups beef stock
Cook butter and flour to make a roux and add beef stock, whisk until thickened.
Other weekday ideas
1)You can get Arborio rice at most grocery stores not in the rice section but the pasta section. Trader Joe's has it and they also have very good bread and the Gruyere.
2)Trader Joe's has breaded eggplant for $2.49, comes in a box, this is a clue for next week.
3)Well as long as you're a T Joe's pick up some Pita Cracker's $2.49 a box, there are so good, great with Cambazola cheese.
2)Trader Joe's has breaded eggplant for $2.49, comes in a box, this is a clue for next week.
3)Well as long as you're a T Joe's pick up some Pita Cracker's $2.49 a box, there are so good, great with Cambazola cheese.
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