Also compliments of Caroline Bournos Diaco! Perfect for a summer evening or weekend.
White Wine Sangria
3 btls of white wine (chardonnay)
3/4 cup cointreau
6 tbsp brandy
3/4 cup orange juice... See More
6 tbsp lemon juice (or add lemon aid)
1 btl club soda
chopped fruit
Wednesday, June 30, 2010
Cannellini bean sauce
I made this the other night to dress up some grilled salmon. Basically, I'm taking a fagiole sauce and turning into a puree -- it was a huge hit and so easy to make.
1 can of cannellini beans, drained and rinsed
4 cloves of garlic, chopped
3 tbs. extra virgin olive oil
1/3 cup dry white wine
1/3 cup low-sodium chicken broth
1/2 tsp. fresh cracked black pepper
splash of balsamic vinegar (optional)
* I don't add any salt because the beans are already salty enough, but if you're a salt-a-holic, add a pinch when you're sauteing the garlic.
Saute the garlic in the olive oil until it's translucent, but not yet browned at all. Then add the white wine and boil on high for 2 minutes to eliminate the alcohol. Add the beans, pepper and vinegar, and half of the chicken stock. Simmer gently for about 10 minutes.
Using either a blender or immersion blender, puree this mixture and return to very low heat -- add just enough of the rest of the broth to keep it liquid enough to pour on, under or beside the fish or meat you are serving.
If you use less broth and let this mixture cool and set, it would also be a fabulous dip to go with veggies, pita bread, or anything else you like for dipping.
1 can of cannellini beans, drained and rinsed
4 cloves of garlic, chopped
3 tbs. extra virgin olive oil
1/3 cup dry white wine
1/3 cup low-sodium chicken broth
1/2 tsp. fresh cracked black pepper
splash of balsamic vinegar (optional)
* I don't add any salt because the beans are already salty enough, but if you're a salt-a-holic, add a pinch when you're sauteing the garlic.
Saute the garlic in the olive oil until it's translucent, but not yet browned at all. Then add the white wine and boil on high for 2 minutes to eliminate the alcohol. Add the beans, pepper and vinegar, and half of the chicken stock. Simmer gently for about 10 minutes.
Using either a blender or immersion blender, puree this mixture and return to very low heat -- add just enough of the rest of the broth to keep it liquid enough to pour on, under or beside the fish or meat you are serving.
If you use less broth and let this mixture cool and set, it would also be a fabulous dip to go with veggies, pita bread, or anything else you like for dipping.
Chicken ala CBD
My good friend Caroline Bournos Diaco, shared her family's favorite chicken recipe with me - -it's a breeze and sounds like a simply perfect way to enjoy some good dark meat.
Take thighs and drumsticks, remove the skin, and soak in salted water for 2 hours. (Don't be stingy with the salt -- the chicken absorbs very little of it in terms of taste, but it does WONDERS for tenderizing the meat, especially if you're going to cook with the skin removed).
Remove from the water, and pat dry with paper towels. Then dip it in an egg wash (2 beaten eggs and 1/3 cup of milk) and dredge thoroughly in Italian seasoned bread crumbs (you could even add some extra parmigiana cheese to the crumbs for added flavor).
Drizzle a thin layer of olive oil on a cookie sheet, place the chicken on it, and drizzle the top with a bit of olive oil. Bake at 400 degrees for 40 minutes, flip the chicken, and bake for 30 more. It comes out crispy, juicy and delicious.
Take thighs and drumsticks, remove the skin, and soak in salted water for 2 hours. (Don't be stingy with the salt -- the chicken absorbs very little of it in terms of taste, but it does WONDERS for tenderizing the meat, especially if you're going to cook with the skin removed).
Remove from the water, and pat dry with paper towels. Then dip it in an egg wash (2 beaten eggs and 1/3 cup of milk) and dredge thoroughly in Italian seasoned bread crumbs (you could even add some extra parmigiana cheese to the crumbs for added flavor).
Drizzle a thin layer of olive oil on a cookie sheet, place the chicken on it, and drizzle the top with a bit of olive oil. Bake at 400 degrees for 40 minutes, flip the chicken, and bake for 30 more. It comes out crispy, juicy and delicious.
Monday, June 28, 2010
Sherry's Jubilee Desserts
I'm very excited to tell you about a brand new company that sells the most delicious homemade chocolate that I have eaten in a long time!
Rebecca Miranda, the proprietor, just opened her own business, doing what she's done for fun for many years. Her chocolates are delectable, and her fillings are both tried-and-true favorites, such as peanut butter, coffee and coconut, as well as creative fillings such as strawberry-basil creme and spiced pumpkin cake.
Rebecca can do small orders for yourself, gift orders for friends, family or colleagues, and is open to customized orders in colors, shapes and flavors beyond what is listed on her still-developing website.
Do yourself a favor -- try these chocolates as soon as you can! They are rich, creamy, mouth-watering, and beautiful for the eye as well as the palate.
http://www.sherrysjubileedesserts.com/
Rebecca Miranda, the proprietor, just opened her own business, doing what she's done for fun for many years. Her chocolates are delectable, and her fillings are both tried-and-true favorites, such as peanut butter, coffee and coconut, as well as creative fillings such as strawberry-basil creme and spiced pumpkin cake.
Rebecca can do small orders for yourself, gift orders for friends, family or colleagues, and is open to customized orders in colors, shapes and flavors beyond what is listed on her still-developing website.
Do yourself a favor -- try these chocolates as soon as you can! They are rich, creamy, mouth-watering, and beautiful for the eye as well as the palate.
http://www.sherrysjubileedesserts.com/
Tuesday, June 22, 2010
Braciole-style meatloaf
Braciole is a fabulous Italian dish that consists of beef stuffed with all sorts of goodies (recipes vary by family and region), and then braised for a long time to make it tender. It's a delicious meal, and one that I'll post sometime in the future, but this meatloaf recipe (inspired by a Rachel Ray recipe, but much improved upon, if I do say so myself!) is quicker and easier for a week-night meal.
1 pound of ground meat -- a beef/veal/pork mixture is best and most sumptuous, but you could use all beef, or even ground turkey or chicken if you want
1 large egg
1 onion, diced
3 cloves garlic, minced
1/3 cup grated cheese (parmigiana if you want it to have nutty undertones, romano if you want a sharper tasting meatloaf)
3 tablespoons pine nuts
1/4 -1/3 cup of bread crumbs (either plain or Italian seasoned are fine)
3-4 tablespoons fresh Italian flat leaf parsely, chopped
1 tsp. fresh cracked black pepper *
4 slices of proscioutto
2-3 slices of smoked cheese -- fontina, provolone, or mozzarella are best
4-5 slices of pancetta (optional)
In a large mixing bowl, combine all of the ingredients except for the proscioutto, cheese and pancetta. Use only 1/4 cup of bread crumbs at first and only add more if the mixture is too wet to hold together. The mixture should not be firm or bready -- it should only have enough bread crumbs to be able to form it into a loaf.
Once it's mixed, take slightly more than 1/2 of the mixture and place in in a lightly-oiled baking dish - form it into the bottom half of the meatloaf, making a well in the middle for the filling. Place the proscioutto and cheese in the middle of the loaf, and then cover with the rest, sealing all the ends tightly. Some of the cheese will inevitably ooze out while cooking, but try to minimize that by sealing it up well.
If you'd like, you can cover the meatloaf with the pancetta for a bit of extra moisture and taste, but it's optional.
Place the meatloaf in a 400 degree oven and bake for 45 minutes. When you take it out of the oven, cover it tightly with foil and let it rest for 10 minutes, both to let the juices settle in the meat, but also to let the cheese set a bit so it won't all run out when you slice it.
After it rests, simply slice with a serrated knife and serve -- if you'd like, you can pour a bit of warm tomato sauce on the top as well -- it's just about the best comfort food you'll ever eat!
* I don't add any salt to this recipe -- the cheeses and meat add more than enough for my taste.
1 pound of ground meat -- a beef/veal/pork mixture is best and most sumptuous, but you could use all beef, or even ground turkey or chicken if you want
1 large egg
1 onion, diced
3 cloves garlic, minced
1/3 cup grated cheese (parmigiana if you want it to have nutty undertones, romano if you want a sharper tasting meatloaf)
3 tablespoons pine nuts
1/4 -1/3 cup of bread crumbs (either plain or Italian seasoned are fine)
3-4 tablespoons fresh Italian flat leaf parsely, chopped
1 tsp. fresh cracked black pepper *
4 slices of proscioutto
2-3 slices of smoked cheese -- fontina, provolone, or mozzarella are best
4-5 slices of pancetta (optional)
In a large mixing bowl, combine all of the ingredients except for the proscioutto, cheese and pancetta. Use only 1/4 cup of bread crumbs at first and only add more if the mixture is too wet to hold together. The mixture should not be firm or bready -- it should only have enough bread crumbs to be able to form it into a loaf.
Once it's mixed, take slightly more than 1/2 of the mixture and place in in a lightly-oiled baking dish - form it into the bottom half of the meatloaf, making a well in the middle for the filling. Place the proscioutto and cheese in the middle of the loaf, and then cover with the rest, sealing all the ends tightly. Some of the cheese will inevitably ooze out while cooking, but try to minimize that by sealing it up well.
If you'd like, you can cover the meatloaf with the pancetta for a bit of extra moisture and taste, but it's optional.
Place the meatloaf in a 400 degree oven and bake for 45 minutes. When you take it out of the oven, cover it tightly with foil and let it rest for 10 minutes, both to let the juices settle in the meat, but also to let the cheese set a bit so it won't all run out when you slice it.
After it rests, simply slice with a serrated knife and serve -- if you'd like, you can pour a bit of warm tomato sauce on the top as well -- it's just about the best comfort food you'll ever eat!
* I don't add any salt to this recipe -- the cheeses and meat add more than enough for my taste.
Monday, June 21, 2010
Roasted Red Peppers
This is one of my absolute favorite foods -- it's great as an antipasto, they are fabulous in salads, and can be used thousands of ways. The roasting really intensifies the flavor of the pepper and turns what is a good veggie, into a great veggie.
They can be roasted many different ways. Below are some easy methods.
1. If you have gas cooking, simply turn on a burner to medium and place the pepper in the middle of the grate and let each side char up nicely. Turn with tongs when each surface is about 50 blackened. When all surfaces are complete, place the pepper into a ziploc bag and close it up. Let the pepper rest for about 10 minutes, so the skin can blister off the pepper. Then peel it off, cut the pepper in half to remove the seeds, and serve how you'd like. You can also store the pepper in olive oil for up to two weeks.
2. You can also roast these in the broiler of your oven, whether gas or electric. Coat them lightly in olive oil, and place under the broiler -- check frequently and turn as they start to blacken up and then follow directions above.
3. You can also roast them on a gas or charcoal grill -- get your grill to med/high heat, and roast them till each side is sufficiently charred, and follow directions in #1 above.
They can be roasted many different ways. Below are some easy methods.
1. If you have gas cooking, simply turn on a burner to medium and place the pepper in the middle of the grate and let each side char up nicely. Turn with tongs when each surface is about 50 blackened. When all surfaces are complete, place the pepper into a ziploc bag and close it up. Let the pepper rest for about 10 minutes, so the skin can blister off the pepper. Then peel it off, cut the pepper in half to remove the seeds, and serve how you'd like. You can also store the pepper in olive oil for up to two weeks.
2. You can also roast these in the broiler of your oven, whether gas or electric. Coat them lightly in olive oil, and place under the broiler -- check frequently and turn as they start to blacken up and then follow directions above.
3. You can also roast them on a gas or charcoal grill -- get your grill to med/high heat, and roast them till each side is sufficiently charred, and follow directions in #1 above.
Tomato/Red Pepper/Ginger Sauce
I made this yesterday for the first time, to accompany grilled Chilean Sea Bass -- it was a HUGE hit and I could have, quite literally, eaten simply the sauce with a spoon it was soo good. And SOOO easy! Though I used it for fish, I could easily accompany any kind of meat, seafood, or even grilled veggies. I suspect it would even taste good tossed with pasta or Asian noodles.
1 14.5 ounce can of roasted tomatoes -- diced, crushed, whole -- doesn't matter. (I prefer Glen Muir organic line)
2 large cloves of garlic
1 roasted red pepper (see separate recipe for how to roast one yourself, but feel free to use one from a jar as well)
1/2 tsp. fresh cracked black pepper
1/2 inch fresh ginger, grated (do not substitute dried ginger)
1/4 cup olive oil
In a sauce pan, add the tomatoes, garlic, pepper, ginger and peppers -- chop up the veggies into rough chunks. Let it simmer over medium/low heat for about 10 minutes so the flavors develop and meld a bit.
Then pour it into a blender, add the olive oil, and puree the mixture until everything is liquified and thoroughly emulsified.
This sauce can be served hot, warm, room temperature or cold. The possibilities are limitless. You could even thin it out a bit with some broth and serve it as a soup.
1 14.5 ounce can of roasted tomatoes -- diced, crushed, whole -- doesn't matter. (I prefer Glen Muir organic line)
2 large cloves of garlic
1 roasted red pepper (see separate recipe for how to roast one yourself, but feel free to use one from a jar as well)
1/2 tsp. fresh cracked black pepper
1/2 inch fresh ginger, grated (do not substitute dried ginger)
1/4 cup olive oil
In a sauce pan, add the tomatoes, garlic, pepper, ginger and peppers -- chop up the veggies into rough chunks. Let it simmer over medium/low heat for about 10 minutes so the flavors develop and meld a bit.
Then pour it into a blender, add the olive oil, and puree the mixture until everything is liquified and thoroughly emulsified.
This sauce can be served hot, warm, room temperature or cold. The possibilities are limitless. You could even thin it out a bit with some broth and serve it as a soup.
Rice Pilaf salad
This is a recipe I made up purely by chance. I had a number of left-overs and such lying around that I knew would work well together and all I needed was something to bind them all together. I didn't have time to boil and cool pasta, so instead, I reached for a pouch of Uncle Ben's Rice Pilaf that cooks in the microwave in 90 seconds. I thought this would be a good clean up dinner that the family would tolerate, and instead everyone who ate it RAVED that it was one of the best meals I've ever made. I was speechless, but it's now going into the regular repetoire! It's great for a picnic meal, a take-along for a pot luck party, or as a quick main course on a busy evening.
2 pouches of Uncle Ben's Rice Pilaf, microwaveable type is easiest. (or any other brand or variety that you like best)
1/4 cup shredded parmigiana cheese
3 tablespoons extra virgin olive oil
Juice of 1 lemon
1/2 tsp. of fresh cracked black pepper
1/2 cup chopped tomatoes
1/2 cup chopped chicken, turkey, beef, pork, shrimp, tofu . . . .whatever form of protein you'd like
1 cup chopped spinach leaves
Cook the rice for 60 seconds, rather and 90, put it into a large bowl, and add the EVOO, lemon and pepper (there's NO need to add salt -- the rice has plenty already.). When it cools to room temperature, which shouldn't be long, add everything else and toss thoroughly. You can also add whatever other veggies you'd like and have lying around -- the idea is to use this to clean up all the leftovers that don't quite make a new meal, but that you can't bear to throw out. If you think it still needs more acid upon tasting, either add more lemon juice, or some red wine vinegar.
Allow to sit for an hour or so, and then serve.
Voila!
2 pouches of Uncle Ben's Rice Pilaf, microwaveable type is easiest. (or any other brand or variety that you like best)
1/4 cup shredded parmigiana cheese
3 tablespoons extra virgin olive oil
Juice of 1 lemon
1/2 tsp. of fresh cracked black pepper
1/2 cup chopped tomatoes
1/2 cup chopped chicken, turkey, beef, pork, shrimp, tofu . . . .whatever form of protein you'd like
1 cup chopped spinach leaves
Cook the rice for 60 seconds, rather and 90, put it into a large bowl, and add the EVOO, lemon and pepper (there's NO need to add salt -- the rice has plenty already.). When it cools to room temperature, which shouldn't be long, add everything else and toss thoroughly. You can also add whatever other veggies you'd like and have lying around -- the idea is to use this to clean up all the leftovers that don't quite make a new meal, but that you can't bear to throw out. If you think it still needs more acid upon tasting, either add more lemon juice, or some red wine vinegar.
Allow to sit for an hour or so, and then serve.
Voila!
Friday, June 11, 2010
Grilled Chicken and Pork cutlets
This is a fabulously easy way to prepare and cook chicken and pork cutlets. Trim whatever piece of chicken breast (or thighs would work too) and pork loin you have so that it's about 1/4 inch thick. Put it into a ziploc baggie with the juice of 1 lemon for every four cutlets, 1/4 cup olive oil, a teaspoon of salt, 1/3 teaspoon of pepper, and 1 tablespoon of herbs de provence. Close the bag, squeezing out as much air as you can while doing so, and thoroughly coat the meat in this mixture. Store in the fridge to marinate - let it rest for at least 2 hours, but overnight is even better.
Once your grill has heated up to medium heat, place the meat on the grill for just a few minutes on each side. Chicken should be fully cooked through, but pork is ideal when it's still ever so slightly pink on the inside.
Once your grill has heated up to medium heat, place the meat on the grill for just a few minutes on each side. Chicken should be fully cooked through, but pork is ideal when it's still ever so slightly pink on the inside.
Greek Style Orzo Salad
I have to thank my friend Kristin for this recipe -- she made it for me years ago and I've fully appropriated it into my regular routine both for our own meals, and for parties. It's a vegetarian delight, but can also be dressed up with chicken and seafood.
1 pound of orzo, cooked and cooled (you can really use any type of pasta that you like in a pasta salad, but because the flavors are Greek themed, I like to use the orzo to keep with the theme)
1 cup of diced tomatoes (if it's not summer and you can't get good fresh tomatoes, use grape tomatoes)
1 cucumber, cut in half lengthwise and then sliced thin (peeling isn't necessary, but if you don't like the peel, go ahead and get rid of it)
1/2 large red onion, finely chopped
1/3 cup extra virgin olive oil
1/3 cup red or white wine vinegar
1 tablespoon salt
1 teaspoon pepper
8 ounces of crumbled feta cheese (low fat varieties work nicely)
3 tablespoons of fresh dill, minced (dried dill is so poor of a substitute that it's not worth making this salad if you don't have fresh dill -- it's easily found in the produce aisle of most any supermarket these days)
Preparation couldn't be easier - you simple toss all the ingredients together with the cooked and cooled pasta. (Once the pasta is done, run it under cold water and toss in a bowl with the olive oil until you're ready to add all the other ingredients). Be sure to taste it when it's all mixed and add more seasoning, oil or vinegar if needed. It should suit your taste.
This will keep for at least a week in your fridge. It makes a great side-dish at a picnic or party, or can be a main course for lunch or dinner.
1 pound of orzo, cooked and cooled (you can really use any type of pasta that you like in a pasta salad, but because the flavors are Greek themed, I like to use the orzo to keep with the theme)
1 cup of diced tomatoes (if it's not summer and you can't get good fresh tomatoes, use grape tomatoes)
1 cucumber, cut in half lengthwise and then sliced thin (peeling isn't necessary, but if you don't like the peel, go ahead and get rid of it)
1/2 large red onion, finely chopped
1/3 cup extra virgin olive oil
1/3 cup red or white wine vinegar
1 tablespoon salt
1 teaspoon pepper
8 ounces of crumbled feta cheese (low fat varieties work nicely)
3 tablespoons of fresh dill, minced (dried dill is so poor of a substitute that it's not worth making this salad if you don't have fresh dill -- it's easily found in the produce aisle of most any supermarket these days)
Preparation couldn't be easier - you simple toss all the ingredients together with the cooked and cooled pasta. (Once the pasta is done, run it under cold water and toss in a bowl with the olive oil until you're ready to add all the other ingredients). Be sure to taste it when it's all mixed and add more seasoning, oil or vinegar if needed. It should suit your taste.
This will keep for at least a week in your fridge. It makes a great side-dish at a picnic or party, or can be a main course for lunch or dinner.
Pasta Al Fresco
Here is a great, easy, fresh pasta sauce that's perfect for summer tomatoes. You can make it in less time than it takes to boil your pasta.
2 tablespoons olive oil
2 cups of diced tomatoes -- farm grown summer tomatoes are really best, but if you can't get these, substitute grape tomatoes
4 cloves of garlic, minced
1/4 tsp. fresh cracked black pepper
1 tsp. salt
2 tablespoons fresh basil, chopped
1 teaspoon fresh rosemary, minced (you can substitute dried herbs, and if you do so, use half of these amounts. It'll still be good, but it's infinitely better and brighter with fresh herbs)
1/3 cup of dry white wine (optional)
Heat the olive oil over medium heat and quickly saute the garlic, taking care not to let it brown at all. Once its translucent, add the tomatoes, salt and pepper and toss thoroughly. Cook this over medium to medium-low heat until the tomatoes start to break down. Add the rosemary and pepper and continue to saute until a nice liquid forms. If the sauce doesn't form enough liquid to coat the pasta you're cooking, you can either add the 1/3 cup white wine, or the same amount of pasta water, right before you drain your pasta.
Toss this sauce with 1 pound of your favorite pasta, throwing the basil in as you toss. Serve with grated cheese.
You could also add shrimp or sliced chicken if desired.
2 tablespoons olive oil
2 cups of diced tomatoes -- farm grown summer tomatoes are really best, but if you can't get these, substitute grape tomatoes
4 cloves of garlic, minced
1/4 tsp. fresh cracked black pepper
1 tsp. salt
2 tablespoons fresh basil, chopped
1 teaspoon fresh rosemary, minced (you can substitute dried herbs, and if you do so, use half of these amounts. It'll still be good, but it's infinitely better and brighter with fresh herbs)
1/3 cup of dry white wine (optional)
Heat the olive oil over medium heat and quickly saute the garlic, taking care not to let it brown at all. Once its translucent, add the tomatoes, salt and pepper and toss thoroughly. Cook this over medium to medium-low heat until the tomatoes start to break down. Add the rosemary and pepper and continue to saute until a nice liquid forms. If the sauce doesn't form enough liquid to coat the pasta you're cooking, you can either add the 1/3 cup white wine, or the same amount of pasta water, right before you drain your pasta.
Toss this sauce with 1 pound of your favorite pasta, throwing the basil in as you toss. Serve with grated cheese.
You could also add shrimp or sliced chicken if desired.
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