Inspired by Maryland-style crab chowder, that is so popular in this region, here's my take on the recipe.
First, make the broth:
Get one large dungeoness crab or a few clusters of king crab legs and remove all the meat. Set this aside for later. Rinse off all the crab shells if necessary, remove the dead-mens fingers from the whole crab, and place them in a sauce pot. Add three carrots, roughly chopped, 3 stalks of celery, roughly chopped, 1 onion cut into quarters, a few crushed garlic cloves, 1 tbsp. of black peppercorns, 1 tsp. of salt, and a pinch of red pepper flakes. Cover this all with cold water -- have the water come no more than an inch or so over the top of all the ingredients.
Bring the water slowly up to a low boil, cover, and set the heat to low. Let it simmer for two hours. Then strain out all the veggies and shells, and let the broth sit so any remaining sediment falls to the bottom of the pot. Place all the clear, sediment free liquid back into a pot, and begin to build your chowder.
Add 2-3 tbsp. of tomato paste to the broth and stir it well until it dissolves. Add the crab meat, and then whatever veggies you like. They should all be chopped into small bite-sized pieces. I love using spinach or kale, zucchini, string beans, carrots, and whatever else I happen to have lying around the fridge.
Let this boil slowly for 30-45 minutes so the flavors meld and the broth reduces a little (which concentrates the tomato flavor). Before serving, taste to make sure there's enough salt (don't add anymore until this point -- the reduction of the broth will concentrate the salt that you've already added and that is in the tomato paste) and pepper. You can garnish with a dollop of pesto if you'd like.
Enjoy!
Showing posts with label Main Courses. Show all posts
Showing posts with label Main Courses. Show all posts
Friday, April 8, 2011
Tuesday, April 5, 2011
Braised Kale and Sausage
8 cups of kale (remove the thick stems and rough chop)
4 links of Italian Sausage (chicken sausage can be a good substitute)
5 large cloves of garlic, minced
2 tablespoons of minced pancetta
3 tablespoons of extra virgin olive oil
1 medium onion (red is nice, but white or yellow are fine)
1 tsp. fennel seeds
1/4 tsp. of fresh cracked black pepper
a pinch of salt
1/3 cup of chicken broth
1/4 cup grape tomatoes, cut into half
Saute the pancetta, sausage and onions in the olive oil and when the pancetta is starting to crisp, add the garlic, fennel seeds, pepper and salt. After the garlic has sauteed for about a minute, add the kale and salt, and thoroughly toss it all together so the kale is coated with the oil. Add the tomatoes and chicken broth, cover the pot tightly, and turn the heat to medium-low. Let it braise for 5 minutes, toss it all thoroughly, and let it saute for another 5 minutes, covered tightly.
Then remove the cover and turn the heat to medium. Saute until all the broth evaporates and then serve.
Optional -- garnish with a bit of grated parmigiana cheese AND/OR, as the last of the broth evaporates, add a splash of red wine vinegar for a little extra tang.
4 links of Italian Sausage (chicken sausage can be a good substitute)
5 large cloves of garlic, minced
2 tablespoons of minced pancetta
3 tablespoons of extra virgin olive oil
1 medium onion (red is nice, but white or yellow are fine)
1 tsp. fennel seeds
1/4 tsp. of fresh cracked black pepper
a pinch of salt
1/3 cup of chicken broth
1/4 cup grape tomatoes, cut into half
Saute the pancetta, sausage and onions in the olive oil and when the pancetta is starting to crisp, add the garlic, fennel seeds, pepper and salt. After the garlic has sauteed for about a minute, add the kale and salt, and thoroughly toss it all together so the kale is coated with the oil. Add the tomatoes and chicken broth, cover the pot tightly, and turn the heat to medium-low. Let it braise for 5 minutes, toss it all thoroughly, and let it saute for another 5 minutes, covered tightly.
Then remove the cover and turn the heat to medium. Saute until all the broth evaporates and then serve.
Optional -- garnish with a bit of grated parmigiana cheese AND/OR, as the last of the broth evaporates, add a splash of red wine vinegar for a little extra tang.
Thursday, March 17, 2011
Broccoli Rabe and Italian Sausage
This is a true Italian masterpiece dish, and often, an acquired taste. Broccoli rabe is a slightly bitter (in a good way) version of broccoli, with very leafy, thin stems. It needs a dual cooking process to reach its best taste, but it's actually quite easy to prepare. Italian sausage is its perfect partner, but it's also delicious with pasta, as a side dish, or as a pizza topping.
1 pound of broccoli rabe, roughly chopped
2 tablespoons of olive oil
2-3 large cloves of garlic, thinly sliced
4 links of Italian sausage (hot or sweet; chicken, turkey or pork - it's up to you)
1/2 cup cannellini beans (optional)
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper
1 pinch of red pepper flakes (optional)
1/2 cup of chicken or vegetable broth
Take the broccoli rabe and plunge it into salted, boiling water for about 90 seconds. Drain the broccoli rabe and put in a bowl of ice water to stop it from cooking any further. Once it has cooled, drain it again and shake/squeeze as much water out of the veggies as possible.
Grill the sausage until cooked through and nicely crisped on the outside. Remove from heat and let them sit for 5 minutes so the juices settle back into the meat. While they are cooling, heat the olive oil in a large skillet and add the garlic slices, cooking until translucent but not letting them brown.
Add the broccoli rabe, the beans, salt and pepper (black and red) and toss thoroughly -- saute until heated through.
Slice the sausage into bite-sized pieces and toss into the broccoli and beans. If any of the food is sticking to the bottom of the pan, add enough broth to loosen it up and keep things moist. Cook for another 2-3 minutes, so the flavors meld, using more broth if necessary. It's nice to have a little pool of juice at the bottom of the bowl which can be absorbed by some nice crusty Italian bread.
This is often served as an appetizer, but it really can be an ample meal, especially if served along side some risotto, polenta, or even pasta.
1 pound of broccoli rabe, roughly chopped
2 tablespoons of olive oil
2-3 large cloves of garlic, thinly sliced
4 links of Italian sausage (hot or sweet; chicken, turkey or pork - it's up to you)
1/2 cup cannellini beans (optional)
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper
1 pinch of red pepper flakes (optional)
1/2 cup of chicken or vegetable broth
Take the broccoli rabe and plunge it into salted, boiling water for about 90 seconds. Drain the broccoli rabe and put in a bowl of ice water to stop it from cooking any further. Once it has cooled, drain it again and shake/squeeze as much water out of the veggies as possible.
Grill the sausage until cooked through and nicely crisped on the outside. Remove from heat and let them sit for 5 minutes so the juices settle back into the meat. While they are cooling, heat the olive oil in a large skillet and add the garlic slices, cooking until translucent but not letting them brown.
Add the broccoli rabe, the beans, salt and pepper (black and red) and toss thoroughly -- saute until heated through.
Slice the sausage into bite-sized pieces and toss into the broccoli and beans. If any of the food is sticking to the bottom of the pan, add enough broth to loosen it up and keep things moist. Cook for another 2-3 minutes, so the flavors meld, using more broth if necessary. It's nice to have a little pool of juice at the bottom of the bowl which can be absorbed by some nice crusty Italian bread.
This is often served as an appetizer, but it really can be an ample meal, especially if served along side some risotto, polenta, or even pasta.
Sunday, March 6, 2011
Lori's Orzo Risotto
Another gem from Lori Demarest-Barrett
2 Tbsp. olive oil
2 Tbsp. butter
1 box orzo pasta
1/2 cup small diced onion
1 1/2 tsp. minced garlic
1/2 cup white wine
1/2 tsp. kosher salt
4 cups chicken or vegetable stock (kept warm on the stove)
1/4 tsp. fresh pepper
1/4 cup grated cheese (optioanal)
In a large frying pan, set over medium high heat, add 2 Tbsp. olive oil & 2 Tbsp. butter. Once the oil is hot & the butter is melted, add the orzo & toast lightly (about 3 minutes). Add 1/2 cup onions, stirring until soft (3-4 minutes). Add 1 1/2 tsp. garlic & cook for 30 seconds, while stirring. Add 1/2 cup wine, stir deglazing the pan. Once the wine has nearly evaporated, add 2 cups of the chicken stock. Add salt & pepper. Cook until the stock has been absorbed by the orzo, stirring often.
1 bag baby spinach
1 pt. grape or cherry tomatoes, halved
1 lemon for zesting
1 tsp. olive oil (if necessary)
8-10 basil leaves, torn or thiny sliced
salt & pepper to taste
cooked orzo from above
Pile spinach leaves on the bottom of a large bowl. Add the tomatoes and lemon zest. Add the hot cooked orzo to the bowl. Drizzle olive oil (if necessary). Stir to combine veggies & orzo. The spinach will wilt and the tomatoes will warm. Add basil, toss. Add salt & pepper to taste.
2 Tbsp. olive oil
2 Tbsp. butter
1 box orzo pasta
1/2 cup small diced onion
1 1/2 tsp. minced garlic
1/2 cup white wine
1/2 tsp. kosher salt
4 cups chicken or vegetable stock (kept warm on the stove)
1/4 tsp. fresh pepper
1/4 cup grated cheese (optioanal)
In a large frying pan, set over medium high heat, add 2 Tbsp. olive oil & 2 Tbsp. butter. Once the oil is hot & the butter is melted, add the orzo & toast lightly (about 3 minutes). Add 1/2 cup onions, stirring until soft (3-4 minutes). Add 1 1/2 tsp. garlic & cook for 30 seconds, while stirring. Add 1/2 cup wine, stir deglazing the pan. Once the wine has nearly evaporated, add 2 cups of the chicken stock. Add salt & pepper. Cook until the stock has been absorbed by the orzo, stirring often.
1 bag baby spinach
1 pt. grape or cherry tomatoes, halved
1 lemon for zesting
1 tsp. olive oil (if necessary)
8-10 basil leaves, torn or thiny sliced
salt & pepper to taste
cooked orzo from above
Pile spinach leaves on the bottom of a large bowl. Add the tomatoes and lemon zest. Add the hot cooked orzo to the bowl. Drizzle olive oil (if necessary). Stir to combine veggies & orzo. The spinach will wilt and the tomatoes will warm. Add basil, toss. Add salt & pepper to taste.
Roasted Cornish Game Hen
This is a deceptively elegant meal to serve to company -- it looks a lot harder than it actually is.
Serve 1 hen per person, and the day before you plan to serve them, soak them in the following marinade, which is enough for 6-8 birds:
The zest and juice of 2 lemons and 2 oranges
3 - 4 sprigs of fresh rosemary, chopped finely
1 tbsp. fresh thyme leaves
1 tbsp. fresh sage leaves, chopped finely
1 tsp. fresh ground black pepper
1 tbsp. salt
1/3 cup extra virgin olive oil
1/4 cup orange juice
5 cloves of garlic, grated or crushed
Mix this together and it should be like a thin paste. Slather the hens on the inside and outside with the marinade, making sure to get some under the skin to it flavors the meat directly, pouring the remainder in the pan/dish in which you're marinating them. Cover with foil and refrigerate for for 20-24 hours.
Remove the dish from the refrigerator an hour before you plan to put them in the oven, and drain the excess marinade from them. Put them in a large roasting pan, with at least a little bit of room in between each hen so they can cook evenly.
Preheat your over to 400 degrees, and place the hens in the oven for 1 hour -- for the last 10-15 minutes, turn the heat up to 425 degrees so the skin crisps up a bit.
When they are done, place them on a large platter, cover with foil and let sit for 10-15 minutes before serving. Strain all the drippings from the bottom of the roasting pan into a sauce pan and after letting it sit for a minute, strain off most of the liquid fat that rises to the top. Add 1/3 cup of dry vermouth, sherry, white wine or marsala wine (whichever you like best), and boil rapidly for 5 minutes to evaporate all the alcohol. Serve this alongside the hens in case anyone would like theirs even a bit more juicy and succulent.
Wild rice pilaf is a very traditional side-dish with cornish game hens, but let your imagination run wild!
As a final tip, after dinner, save all the hen carcasses in ziploc bags, and freeze them until you are ready to make chicken broth -- they work perfectly for this!
Serve 1 hen per person, and the day before you plan to serve them, soak them in the following marinade, which is enough for 6-8 birds:
The zest and juice of 2 lemons and 2 oranges
3 - 4 sprigs of fresh rosemary, chopped finely
1 tbsp. fresh thyme leaves
1 tbsp. fresh sage leaves, chopped finely
1 tsp. fresh ground black pepper
1 tbsp. salt
1/3 cup extra virgin olive oil
1/4 cup orange juice
5 cloves of garlic, grated or crushed
Mix this together and it should be like a thin paste. Slather the hens on the inside and outside with the marinade, making sure to get some under the skin to it flavors the meat directly, pouring the remainder in the pan/dish in which you're marinating them. Cover with foil and refrigerate for for 20-24 hours.
Remove the dish from the refrigerator an hour before you plan to put them in the oven, and drain the excess marinade from them. Put them in a large roasting pan, with at least a little bit of room in between each hen so they can cook evenly.
Preheat your over to 400 degrees, and place the hens in the oven for 1 hour -- for the last 10-15 minutes, turn the heat up to 425 degrees so the skin crisps up a bit.
When they are done, place them on a large platter, cover with foil and let sit for 10-15 minutes before serving. Strain all the drippings from the bottom of the roasting pan into a sauce pan and after letting it sit for a minute, strain off most of the liquid fat that rises to the top. Add 1/3 cup of dry vermouth, sherry, white wine or marsala wine (whichever you like best), and boil rapidly for 5 minutes to evaporate all the alcohol. Serve this alongside the hens in case anyone would like theirs even a bit more juicy and succulent.
Wild rice pilaf is a very traditional side-dish with cornish game hens, but let your imagination run wild!
As a final tip, after dinner, save all the hen carcasses in ziploc bags, and freeze them until you are ready to make chicken broth -- they work perfectly for this!
Friday, March 4, 2011
Risotto
This creamy rice dish has gained a lot of popularity over the last decade or two, and gets a bad rap as being very hard to make - nothing could be further from the truth. While it takes a bit of stirring and pampering, it's actually quite simple to make, but seems terribly impressive to those who dine. Below is the basic recipe but it can be doctored up with your favorite herbs, veggies, shellfish, meat, and even sauces (such as pesto). The possibilities are endless.
1 large onion, diced
3 large cloves of garlic, minced
2 tbsp. extra virgin olive oil
1 cup arborio or carnaroli rice
1 cup of dry white wine
32 ounces of low-sodium chicken or vegetable broth
1/3 tsp. of fresh cracked black pepper
1-2 tbsp. butter (optional)
1/4 cup grated parmigiana cheese
Using a very large skillet, saute the onion and garlic in the olive oil, over medium heat, until tender and translucent. They should not brown. Once they are done, add the rice to the pan and coat well in the oil and veggies. Cook this for 3-4 minutes, letting the oil start to soften the rice ever so slightly.
Then turn the heat up as high as it can go and as soon as it starts to sizzle, add the cup of white wine. Cook on this high heat for 1 minute and then turn down to medium-low heat. Continue cooking and stirring occasionally until almost all the wine has been absorbed into the rice. At that point, start ladling in the broth gradually, a ladle or two at a time. The broth should either be at room temperature or heated up a bit. Do not add cold broth. Keep doing this until all the broth is absorbed and the rice is tender all the way through. Stir every 2-3 minutes as it cooks. This slow-cooking and stirring will allow these particular types of rice to release a lot of creamy texture.
This whole process should take at least 30 minutes and at high-altitudes, might even take longer. If you run out of broth before the rice is fully tender, you can add water.
When you've added the last of your liquid, turn it to low heat and do not let it absorb all of the broth -- there should be a little bit left when it's ready to serve. When you get to this point, remove the pan from the heat, add the pepper, butter and cheese, and stir through until well incorporated. When it hits the plate, it should fall almost as if it were a thick soup -- it should not stand up in a mound (as anyone who watches Top Chef now knows!)
This amount of risotto would serve 6 as a first course and 4 as a main course. Feel free to garnish with at least a bit of fresh basil or parsley leaves.
1 large onion, diced
3 large cloves of garlic, minced
2 tbsp. extra virgin olive oil
1 cup arborio or carnaroli rice
1 cup of dry white wine
32 ounces of low-sodium chicken or vegetable broth
1/3 tsp. of fresh cracked black pepper
1-2 tbsp. butter (optional)
1/4 cup grated parmigiana cheese
Using a very large skillet, saute the onion and garlic in the olive oil, over medium heat, until tender and translucent. They should not brown. Once they are done, add the rice to the pan and coat well in the oil and veggies. Cook this for 3-4 minutes, letting the oil start to soften the rice ever so slightly.
Then turn the heat up as high as it can go and as soon as it starts to sizzle, add the cup of white wine. Cook on this high heat for 1 minute and then turn down to medium-low heat. Continue cooking and stirring occasionally until almost all the wine has been absorbed into the rice. At that point, start ladling in the broth gradually, a ladle or two at a time. The broth should either be at room temperature or heated up a bit. Do not add cold broth. Keep doing this until all the broth is absorbed and the rice is tender all the way through. Stir every 2-3 minutes as it cooks. This slow-cooking and stirring will allow these particular types of rice to release a lot of creamy texture.
This whole process should take at least 30 minutes and at high-altitudes, might even take longer. If you run out of broth before the rice is fully tender, you can add water.
When you've added the last of your liquid, turn it to low heat and do not let it absorb all of the broth -- there should be a little bit left when it's ready to serve. When you get to this point, remove the pan from the heat, add the pepper, butter and cheese, and stir through until well incorporated. When it hits the plate, it should fall almost as if it were a thick soup -- it should not stand up in a mound (as anyone who watches Top Chef now knows!)
This amount of risotto would serve 6 as a first course and 4 as a main course. Feel free to garnish with at least a bit of fresh basil or parsley leaves.
Grilled shrimp and scallops
1/2 pound large shrimp, peeled and deviened
1/2 pound scallops, cut in half if they are very large
1/4 cup of lemon-garlic infused olive oil (http://foodislove-judy.blogspot.com/2011/03/lemon-garlic-infused-garlic-oil.html)
Juice of 1 lemon
1 tsp. salt
1/4 tsp fresh cracked black pepper
Stir together and toss your shrimp and or scallops in this for about 1-2 hours at most. You don't want to over-power the delicate taste of the shellfish, nor do you want the lemon juice to "over-cook" the shrimp and scallops.
There are different options for cooking these -- either put them on bamboo skewers that you soak in water for at least 2-3 hours, and cook on a medium hot grill or cook them indoors on a grill pan also over medium heat.
Cook the shrimp for 1-2 minutes on the first side until the edges start to turn pink, and then turn over for 1 more minute and remove. For scallops, cook on the first side for 2-3 minutes, and then turn over for 1-2 more, until they are white on the outside and just barely firm to the touch.
1/2 pound scallops, cut in half if they are very large
1/4 cup of lemon-garlic infused olive oil (http://foodislove-judy.blogspot.com/2011/03/lemon-garlic-infused-garlic-oil.html)
Juice of 1 lemon
1 tsp. salt
1/4 tsp fresh cracked black pepper
Stir together and toss your shrimp and or scallops in this for about 1-2 hours at most. You don't want to over-power the delicate taste of the shellfish, nor do you want the lemon juice to "over-cook" the shrimp and scallops.
There are different options for cooking these -- either put them on bamboo skewers that you soak in water for at least 2-3 hours, and cook on a medium hot grill or cook them indoors on a grill pan also over medium heat.
Cook the shrimp for 1-2 minutes on the first side until the edges start to turn pink, and then turn over for 1 more minute and remove. For scallops, cook on the first side for 2-3 minutes, and then turn over for 1-2 more, until they are white on the outside and just barely firm to the touch.
Thursday, March 3, 2011
Quickie Minestrone Soup
It's the perfect meal or first course . . . and when time is short, you can take shortcuts and have it ready in 30 minutes or less. Here is my secret to quick minestrone . . .
32 ounces low sodium chicken broth (vegetarians can substitute vegetable broth)
8 ounces of crushed tomatoes
1/2 tsp. fresh cracked black pepper
1 tbs. dried oregano
2 cloves of garlic, minced
A pinch of red pepper flakes (optional)
And LOTS of veggies -- this is the time to clean out your fridge if you want -- here are some of my favorites:
escarole or spinach leaves
string beans cut into bite-sized pieces
zucchini or summer squash, cut into small cubes
sliced scallions or leeks
carrots, cut into small cubes
Basil leaves
Other add-ins are chick peas, white or red kidney beans, and pasta (cook it first and then add so it doesn't absorb all the broth) but if you are eating low-carb, you can skip all of these.
Bring the broth to a boil, cover and turn to relatively low heat -- the broth should continue to boil, but only just barely. Once everything is cooked through and tender, ladle into a bowl, sprinkle with grated parmigiana cheese if desired, and enjoy with or without a nice piece of crusty Italian bread.
32 ounces low sodium chicken broth (vegetarians can substitute vegetable broth)
8 ounces of crushed tomatoes
1/2 tsp. fresh cracked black pepper
1 tbs. dried oregano
2 cloves of garlic, minced
A pinch of red pepper flakes (optional)
And LOTS of veggies -- this is the time to clean out your fridge if you want -- here are some of my favorites:
escarole or spinach leaves
string beans cut into bite-sized pieces
zucchini or summer squash, cut into small cubes
sliced scallions or leeks
carrots, cut into small cubes
Basil leaves
Other add-ins are chick peas, white or red kidney beans, and pasta (cook it first and then add so it doesn't absorb all the broth) but if you are eating low-carb, you can skip all of these.
Bring the broth to a boil, cover and turn to relatively low heat -- the broth should continue to boil, but only just barely. Once everything is cooked through and tender, ladle into a bowl, sprinkle with grated parmigiana cheese if desired, and enjoy with or without a nice piece of crusty Italian bread.
Wednesday, December 15, 2010
Christmas Eve Seafood Pasta
It's a grand Italian tradition to have the Feast of the Seven Fishes on Christmas Eve. (For more information, see http://en.wikipedia.org/wiki/Feast_of_the_Seven_Fishes.) Many still keep this tradition alive and make seven distinct seafood dishes on Christmas Eve like my Grandmother used to do. I've never had the time and bandwith to go all out and prepare the seven dishes, though I hold out hope of doing so someday, but I've improvised in the past with a delicious pasta dish made with a light tomato sauce with seven different types of fish/seafood in it. It's an easy meal to make, and doesn't need to be saved for simply Christmas Eve. Proportions below are for 6 people
Ingredients:
1/4 pound of small shrimp, peeled and de-veined
1/2 pound mussels
1/2 pound small clams
1/4 pound small scallops
1/4 pound of calimari (rings and tentacles)
1/4 pound salmon
1/4 pound firm white fish like halibut or sea bass
1 large can of crushed tomatoes
1 medium onion, diced
3 large cloves garlic, minced
1 tsp. fresh cracked black pepper
2 tbs. each of fresh Italian parsely and basil, minced
1 cup dry white wine 3-4 tablespoons extra virgin olive oil
1 pound of pasta
Before making the sauce, steam open the clams and mussels and remove the meat from them. If any of the shells do not open after being steamed for 5 minutes, throw them out. Also, have all your seafood pre-prepped -- it should all be cut into bite sized pieces if it's not already small enough to eat in one bite.
Heat the olive oil in a very large skillet or sauce pan, and saute the onion and garlic until translucent. Turn up the heat and immediately add the white wine and let it boil and reduce by one half. Once that happens, add the crushed tomatoes, pepper and 1/2 of the herbs and once it starts to boil, reduce it to low heat.
Once this is done, bring the pasta water to a boil and add your pasta. 5 minutes before the pasta is done, add the fish to the sauce (which should still be on low heat). After another minute, add the scallops. One minute later add the shrimp. and then one minute later add the calimari.
Before draining the pasta, take 1 cup of pasta water from the pot and hold it aside. Drain the pasta, return it to the pot, and then pour the sauce over it, adding the already cooked mussels and clams to it. Toss this all together for about a minute, adding some pasta water if needed to thin out the sauce a bit.
Place it all in a large serving bowl and garnish with the remaining 1/2 of fresh herbs.
Buon appetito and Buon Natale!
Ingredients:
1/4 pound of small shrimp, peeled and de-veined
1/2 pound mussels
1/2 pound small clams
1/4 pound small scallops
1/4 pound of calimari (rings and tentacles)
1/4 pound salmon
1/4 pound firm white fish like halibut or sea bass
1 large can of crushed tomatoes
1 medium onion, diced
3 large cloves garlic, minced
1 tsp. fresh cracked black pepper
2 tbs. each of fresh Italian parsely and basil, minced
1 cup dry white wine 3-4 tablespoons extra virgin olive oil
1 pound of pasta
Before making the sauce, steam open the clams and mussels and remove the meat from them. If any of the shells do not open after being steamed for 5 minutes, throw them out. Also, have all your seafood pre-prepped -- it should all be cut into bite sized pieces if it's not already small enough to eat in one bite.
Heat the olive oil in a very large skillet or sauce pan, and saute the onion and garlic until translucent. Turn up the heat and immediately add the white wine and let it boil and reduce by one half. Once that happens, add the crushed tomatoes, pepper and 1/2 of the herbs and once it starts to boil, reduce it to low heat.
Once this is done, bring the pasta water to a boil and add your pasta. 5 minutes before the pasta is done, add the fish to the sauce (which should still be on low heat). After another minute, add the scallops. One minute later add the shrimp. and then one minute later add the calimari.
Before draining the pasta, take 1 cup of pasta water from the pot and hold it aside. Drain the pasta, return it to the pot, and then pour the sauce over it, adding the already cooked mussels and clams to it. Toss this all together for about a minute, adding some pasta water if needed to thin out the sauce a bit.
Place it all in a large serving bowl and garnish with the remaining 1/2 of fresh herbs.
Buon appetito and Buon Natale!
Friday, September 24, 2010
BELTs
Another recipe I should have posted 2 months ago, as the height of tomato season began, but better late than never!
One of my favorite fringe benefits of marrying my husband is learning about his family's favorite breakfast treat -- the BELT. So simple; so delicious. It's a BLT sandwich, with scrambled egg on it as well.
This has quickly become a summer-time week-night favorite in our house. Of course, they can be eaten year-round, but when summer tomatoes are ripe, there is no better time to enjoy a BELT.
Give it a try -- I promise you'll love it!
One of my favorite fringe benefits of marrying my husband is learning about his family's favorite breakfast treat -- the BELT. So simple; so delicious. It's a BLT sandwich, with scrambled egg on it as well.
This has quickly become a summer-time week-night favorite in our house. Of course, they can be eaten year-round, but when summer tomatoes are ripe, there is no better time to enjoy a BELT.
Give it a try -- I promise you'll love it!
Wednesday, September 22, 2010
Turkey Burgers
A healthier option than the usual hamburger, turkey burgers are growing in popularity everywhere. But unlike beef, you can't just mold them into a patty and slap them on the grill -- they fall apart, the meet is too dry to taste even remotely decent when cooked, and the end result will be so discouraging that you give up altogether.
Turkey burgers need a little more love, a little more help, but when done right, they're worth it! Here's how I do it:
1 pound of ground turkey meat (can either get 99% fat free which is all white, or 93% fat free, which has some dark meat added)
1 egg
1/4 cup plain bread crumbs
1 small onion, finely diced (adds flavor and moisture)
1 tablespoon of your favorite seasoning mix for poultry - I like using either herbs de provence or Tastefully Simple's Garlic Dill mix, but you can use whatever you like best
If your seasoning mix is missing either salt and/or pepper, add a pinch of each.
Mix together just until well blended, but don't over-mix or the meat will totally fall apart and be rock hard when cooked.
Form into 4-5 patties, cook until well done, and serve on a whole grain bun. Ketchup is fine as a condiment, but instead, try honey mustard as a more tasty alternative!
Turkey burgers need a little more love, a little more help, but when done right, they're worth it! Here's how I do it:
1 pound of ground turkey meat (can either get 99% fat free which is all white, or 93% fat free, which has some dark meat added)
1 egg
1/4 cup plain bread crumbs
1 small onion, finely diced (adds flavor and moisture)
1 tablespoon of your favorite seasoning mix for poultry - I like using either herbs de provence or Tastefully Simple's Garlic Dill mix, but you can use whatever you like best
If your seasoning mix is missing either salt and/or pepper, add a pinch of each.
Mix together just until well blended, but don't over-mix or the meat will totally fall apart and be rock hard when cooked.
Form into 4-5 patties, cook until well done, and serve on a whole grain bun. Ketchup is fine as a condiment, but instead, try honey mustard as a more tasty alternative!
Tuesday, September 21, 2010
Crab cakes
I'm rather shocked at myself for not posting this sooner, as it's such a perfect summer meal, but better late than never and there's no reason not to eat them year round!!! They are so easy to make, and so loved by so many people. They're a great company dish as they can be made a few hours ahead of time, take almost no time to cook, and are luxurious to eat. They key is to buy good, fresh crabmeat, and keep them simple so the taste of the crab can shine through.
The recipe below makes 4 good sized crab cakes -- one per person for a meal. You can also make them smaller, and even bite sized for appetizers.
The same recipe is also great for stuffing mushrooms, shrimp, or some sort of fish like flounder, sole or tilapia.
1 pound fresh crab meat (backfin or lump is fine, but if you want to go REALLY highbrow, get the jumbo lump)
1 heaping tbsp. of good mayo (I like Hellman's best)
1 egg
zest of one lemon
1 tsp. of Old Bay Seasoning
1/4 - 1/3 cup of plain bread crumbs
Mix the mayo, egg, lemon zest and Old Bay together in the bottom of a bowl, and gently fold in the crab meat trying not to break it up too much. Then add just enough bread crumbs so that the whole mixture will hold together. Do not add too much bread crumbs -- remember, the key is that these are CRAB cakes and crab should always be the dominant ingredient and taste.
Gently fold them into cakes and either saute in extra virgin olive oil until lightly browned on both sides, or place them under your broiler for about 5-6 minutes, until heated through.
Serve with a wedge of lemon, and if desired, your favorite tartar, remoulade, or other sauce. The tomato/red pepper/ginger sauce recipe I posted earlier also goes well with it, http://foodislove-judy.blogspot.com/2010/06/tomatored-pepperginger-sauce.html, but the key with any sauce is to use them sparingly and not overwhelm the delicate taste of crab.
The recipe below makes 4 good sized crab cakes -- one per person for a meal. You can also make them smaller, and even bite sized for appetizers.
The same recipe is also great for stuffing mushrooms, shrimp, or some sort of fish like flounder, sole or tilapia.
1 pound fresh crab meat (backfin or lump is fine, but if you want to go REALLY highbrow, get the jumbo lump)
1 heaping tbsp. of good mayo (I like Hellman's best)
1 egg
zest of one lemon
1 tsp. of Old Bay Seasoning
1/4 - 1/3 cup of plain bread crumbs
Mix the mayo, egg, lemon zest and Old Bay together in the bottom of a bowl, and gently fold in the crab meat trying not to break it up too much. Then add just enough bread crumbs so that the whole mixture will hold together. Do not add too much bread crumbs -- remember, the key is that these are CRAB cakes and crab should always be the dominant ingredient and taste.
Gently fold them into cakes and either saute in extra virgin olive oil until lightly browned on both sides, or place them under your broiler for about 5-6 minutes, until heated through.
Serve with a wedge of lemon, and if desired, your favorite tartar, remoulade, or other sauce. The tomato/red pepper/ginger sauce recipe I posted earlier also goes well with it, http://foodislove-judy.blogspot.com/2010/06/tomatored-pepperginger-sauce.html, but the key with any sauce is to use them sparingly and not overwhelm the delicate taste of crab.
Monday, September 20, 2010
The Perfect Roasted Chicken
I made a roasted chicken for dinner last night that was so good, and so succulent, I surprised even myself :) I took a little bit of extra effort with this one, and it really paid off. Below are the details -- and don't be dissuaded from making it -- it's actually quite easy and well worth it!
This recipe is for your standard 4-6 pound chicken (usually referred to as a fryer) -- but it can work equally well for the larger roasters (8-10 pounds). I prefer using organic chicken -- while I like to eat organic as often as availability and budget will allow, I'm not one that usually finds a difference in taste between organic and non-organic. Chicken is the exception -- for some reason, I always find it tastes better than regular chicken.
24 hours before you want to cook the chicken, you should set it to "brine." At its most basic level, brining a bird means soaking it in salted water -- this is the perfect way to tenderize the meat. The salt helps break down the meat ever so slightly, yet when done properly, the meat doesn't absorb any appreciable amount of salt to disrupt the taste or add unnecessary sodium to your diet. Most brines call for a LOT of salt in the water, but after experimenting, I've discovered that you really don't need a lot of salt to accomplish the task at hand. You can also add all sorts of additional flavors to the brine to help further flavor the chicken.
Here's how I do it:
Take a large pasta pot and fill it 1/4 of the way with very warm water to help dissolve the salt and bring out the additional flavors. Add no more than 2 tbsp. of kosher salt (which is much lower in sodium than regular table salt, but sacrifices no flavor), and take a few sprigs of fresh rosemary, thyme and sage (you can used dried herbs if fresh aren't available) and after crushing them up a bit to release their flavors, add to the water. Also throw in 4-5 smashed cloves of garlic and a handful of peppercorns, stir vigorously, and let this steep for about 10-15 minutes. Then add cold water and a few handfuls of ice so that the water comes up half way the side of the pot. After making sure that the brine is really cold, add the chicken to this water, making sure that the cavities fill with the solution, and then add just enough water so that the bird is fully submerged in the brine. Then put it in your fridge for 24 hours.
When it's done brining, remove it from the liquid, give it a good rinse, and dry thoroughly on the inside and out. Prepare a roasting dish by drizzling a thin coat of olive oil on the bottom, and then covering with a few chopped carrots and one thickly sliced onion. Sprinkle it with a pinch of salt and throw in some rosemary and thyme to flavor what will become the gravy. Place the chicken on top of this for roasting.
Preheat the oven to 425 degrees, and finish prepping the chicken. Take one lemon and cut it into thin slices. Loosen up the skin on the chicken breast, and work your way into the legs as well. Slide one slice of lemon into each chicken leg, and 2-3 slices on top of each side of the breast meat. Also add one small sprig of rosemary in each leg and one slightly larger one on top each side of the breast meat. As it cooks, both will release their flavors into the meat, but will not over-power it.
As a final step, rub olive oil all over the skin of the chicken, and then put salt, pepper, and some herbs de provence all over the skin.
Once the chicken is fully prepped, place it in the pre-heated oven at 425 degrees for 15 minutes to give the skin an instant blast of heat and start the crisping process. Then turn the heat down to 375 degrees for the rest of the cooking time. As a general rule, chicken should roast for 20 minutes per pound, plus 10-20 extra minutes added at the end. When you cut the leg and thigh from the bird, the juices should be perfectly clear.
When the chicken is done, remove it from the roasting pan, and place on a welled-cutting board. Cover with foil and let it rest for 10-15 minutes before carving. While it's resting, strain all the veggies and juices from the bottom of your roasting pan, and put the juices into a small pot. Let it sit and cool for about 5 minutes so the fat will rise to the top and then skim off as much as you can. Then put it over medium flame, throw in a generous splash of sherry or dry vermouth (the real stuff, not the cooking versions of each!) and boil vigorously to burn off the alcohol. Serve this along-side the carved chicken as a nice light gravy.
When carving the bird, remove the lemon and rosemary from under the skin. Arrange nicely on a platter, scattered with some wedges of lemon, thyme, sage and/or rosemary for garnish, and enjoy. The bird should be totally succulent and rich in flavor! I promise it will be a hit -- a great meal for Sunday dinner, or to impress company.
This recipe is for your standard 4-6 pound chicken (usually referred to as a fryer) -- but it can work equally well for the larger roasters (8-10 pounds). I prefer using organic chicken -- while I like to eat organic as often as availability and budget will allow, I'm not one that usually finds a difference in taste between organic and non-organic. Chicken is the exception -- for some reason, I always find it tastes better than regular chicken.
24 hours before you want to cook the chicken, you should set it to "brine." At its most basic level, brining a bird means soaking it in salted water -- this is the perfect way to tenderize the meat. The salt helps break down the meat ever so slightly, yet when done properly, the meat doesn't absorb any appreciable amount of salt to disrupt the taste or add unnecessary sodium to your diet. Most brines call for a LOT of salt in the water, but after experimenting, I've discovered that you really don't need a lot of salt to accomplish the task at hand. You can also add all sorts of additional flavors to the brine to help further flavor the chicken.
Here's how I do it:
Take a large pasta pot and fill it 1/4 of the way with very warm water to help dissolve the salt and bring out the additional flavors. Add no more than 2 tbsp. of kosher salt (which is much lower in sodium than regular table salt, but sacrifices no flavor), and take a few sprigs of fresh rosemary, thyme and sage (you can used dried herbs if fresh aren't available) and after crushing them up a bit to release their flavors, add to the water. Also throw in 4-5 smashed cloves of garlic and a handful of peppercorns, stir vigorously, and let this steep for about 10-15 minutes. Then add cold water and a few handfuls of ice so that the water comes up half way the side of the pot. After making sure that the brine is really cold, add the chicken to this water, making sure that the cavities fill with the solution, and then add just enough water so that the bird is fully submerged in the brine. Then put it in your fridge for 24 hours.
When it's done brining, remove it from the liquid, give it a good rinse, and dry thoroughly on the inside and out. Prepare a roasting dish by drizzling a thin coat of olive oil on the bottom, and then covering with a few chopped carrots and one thickly sliced onion. Sprinkle it with a pinch of salt and throw in some rosemary and thyme to flavor what will become the gravy. Place the chicken on top of this for roasting.
Preheat the oven to 425 degrees, and finish prepping the chicken. Take one lemon and cut it into thin slices. Loosen up the skin on the chicken breast, and work your way into the legs as well. Slide one slice of lemon into each chicken leg, and 2-3 slices on top of each side of the breast meat. Also add one small sprig of rosemary in each leg and one slightly larger one on top each side of the breast meat. As it cooks, both will release their flavors into the meat, but will not over-power it.
As a final step, rub olive oil all over the skin of the chicken, and then put salt, pepper, and some herbs de provence all over the skin.
Once the chicken is fully prepped, place it in the pre-heated oven at 425 degrees for 15 minutes to give the skin an instant blast of heat and start the crisping process. Then turn the heat down to 375 degrees for the rest of the cooking time. As a general rule, chicken should roast for 20 minutes per pound, plus 10-20 extra minutes added at the end. When you cut the leg and thigh from the bird, the juices should be perfectly clear.
When the chicken is done, remove it from the roasting pan, and place on a welled-cutting board. Cover with foil and let it rest for 10-15 minutes before carving. While it's resting, strain all the veggies and juices from the bottom of your roasting pan, and put the juices into a small pot. Let it sit and cool for about 5 minutes so the fat will rise to the top and then skim off as much as you can. Then put it over medium flame, throw in a generous splash of sherry or dry vermouth (the real stuff, not the cooking versions of each!) and boil vigorously to burn off the alcohol. Serve this along-side the carved chicken as a nice light gravy.
When carving the bird, remove the lemon and rosemary from under the skin. Arrange nicely on a platter, scattered with some wedges of lemon, thyme, sage and/or rosemary for garnish, and enjoy. The bird should be totally succulent and rich in flavor! I promise it will be a hit -- a great meal for Sunday dinner, or to impress company.
Monday, September 13, 2010
Braised lamb shanks
Though there's no fancy name for these, as there is with osso bucco, making them is really not much different than preparing osso bucco. http://foodislove-judy.blogspot.com/2010/09/osso-bucco.html.
You will follow the exact same recipe with the following modifications:
Lamb shanks instead of veal shanks
Red wine instead of white wine
Add a tsp. of thyme and rosemary (either fresh or dried) in addition to the other herbs -- the lamb meat is stronger and flavor and can hold up to additional seasoning
Enjoy!
You will follow the exact same recipe with the following modifications:
Lamb shanks instead of veal shanks
Red wine instead of white wine
Add a tsp. of thyme and rosemary (either fresh or dried) in addition to the other herbs -- the lamb meat is stronger and flavor and can hold up to additional seasoning
Enjoy!
Osso Bucco
Osso Bucco is the fancy Italian way of saying braised veal shanks (a shank is essentially the shin of the calf). This is a cut of meat that is rich in sinew and connective tissue, that when cooked properly (ie, low and slow), literally falls off the bone and melts in your mouth. And for true foodies, once the meat is done, you can scoop the marrow out of the bone and enjoy that as the final delicacy. (Vegetarians will probably shudder at this last paragraph).
Home cooks often think this is a restaurant-only meal and they couldn't be more wrong. It's actually quite easy to make at home, and a heck-of-a-lot cheaper than the restaurant versions that often fetch top dollar, even though it's not an expensive cut of meat. My local supermarkets carry Catelli Brothers veal, http://www.catellibrothers.com/, and often have shanks, but if you don't see them in the meat cases, ask the butcher at your supermarket if they have any or can order them for you. Chances are, they are hiding in the back cases, waiting for smart consumers to ask for them.
This is a great meal to make for company as it looks VERY fancy but is really easy -- it doesn't take very long to prepare, but it does take a while to cook, so make sure you start preparing this at least three hours before you want to serve.
Ingredients:
6 veal shanks
1 large onion
4 large garlic cloves
1/3 cup extra virgin olive oil
1/2 cup shredded or finely diced carrots
1 cup dry white wine
28 ounces of crushed tomatoes (1 large can)
1 can of tomato paste (optional)
2 tablespoons of fresh oregano (or 1 tbsp. of dried oregano)
2 tablespoons of fresh basil (or 1 tbsp. of dried basil)
salt and fresh cracked black pepper
Directions:
In a dutch over, or some other large, thick bottomed pan, heat the olive oil until it starts to smoke. As soon as it does, turn down the heat to medium. Season the veal shanks with salt and pepper on both sides, and place them into the oil (gently so as not to splash yourself!), and let them sit for 4-5 minutes until they get nice and browned. Then flip them over and do the same.
Remove the shanks from the pan and place on a plate. The bottom of the pan should have some nice brown bits clinging to the pan -- add the onions, carrots and garlic on top of this, along with a pinch of salt so that the veggies will release their natural juices. Stir these around in the oil and brown bits, letting the juices from the onions dissolve and pick up the bits from the pan.
Once the onion, carrots and garlic are nice and soft and slightly browned, add the white wine and let it cook until it reduces in half. Then add all the remaining ingredients except for the tomato paste, stir till it's well incorporated, and starts to bubble. Do NOT add more salt and pepper at this point.
Turn the heat down to the lowest setting possible, return the shanks and all their juices to the pot, and cover tightly. (If your pan does not seal tightly, use a double layer of aluminum foil.) Alternatively, you can put all of this into a baking dish, and cook in your over for 2.5 hours at 250 degrees.
After 2.5 hours, you can do one of two things-- if you prefer a more rustic sauce, simply put the osso bucco on a plate with a generous spoonful of sauce over it. (I love to serve it over a few pieces of polenta, but you could also serve it over pasta, risotto, or mashed potatoes). If you prefer a more refined sauce, after gently removing the shanks (remember, they'll fall apart pretty easily by now), put the sauce through a fine strainer. Return to a pot, add the tomato paste, and stir till it's well incorporated and heated through. Taste either version of the sauce before serving and add more salt or pepper if needed.
In either case, feel free to garnish with any combination of fresh basil, oregano or Italian flat-leaf parsley. You could also sprinkle a bit of crumbled feta or ricotta salata cheese over the top of this dish for extra zing.
Home cooks often think this is a restaurant-only meal and they couldn't be more wrong. It's actually quite easy to make at home, and a heck-of-a-lot cheaper than the restaurant versions that often fetch top dollar, even though it's not an expensive cut of meat. My local supermarkets carry Catelli Brothers veal, http://www.catellibrothers.com/, and often have shanks, but if you don't see them in the meat cases, ask the butcher at your supermarket if they have any or can order them for you. Chances are, they are hiding in the back cases, waiting for smart consumers to ask for them.
This is a great meal to make for company as it looks VERY fancy but is really easy -- it doesn't take very long to prepare, but it does take a while to cook, so make sure you start preparing this at least three hours before you want to serve.
Ingredients:
6 veal shanks
1 large onion
4 large garlic cloves
1/3 cup extra virgin olive oil
1/2 cup shredded or finely diced carrots
1 cup dry white wine
28 ounces of crushed tomatoes (1 large can)
1 can of tomato paste (optional)
2 tablespoons of fresh oregano (or 1 tbsp. of dried oregano)
2 tablespoons of fresh basil (or 1 tbsp. of dried basil)
salt and fresh cracked black pepper
Directions:
In a dutch over, or some other large, thick bottomed pan, heat the olive oil until it starts to smoke. As soon as it does, turn down the heat to medium. Season the veal shanks with salt and pepper on both sides, and place them into the oil (gently so as not to splash yourself!), and let them sit for 4-5 minutes until they get nice and browned. Then flip them over and do the same.
Remove the shanks from the pan and place on a plate. The bottom of the pan should have some nice brown bits clinging to the pan -- add the onions, carrots and garlic on top of this, along with a pinch of salt so that the veggies will release their natural juices. Stir these around in the oil and brown bits, letting the juices from the onions dissolve and pick up the bits from the pan.
Once the onion, carrots and garlic are nice and soft and slightly browned, add the white wine and let it cook until it reduces in half. Then add all the remaining ingredients except for the tomato paste, stir till it's well incorporated, and starts to bubble. Do NOT add more salt and pepper at this point.
Turn the heat down to the lowest setting possible, return the shanks and all their juices to the pot, and cover tightly. (If your pan does not seal tightly, use a double layer of aluminum foil.) Alternatively, you can put all of this into a baking dish, and cook in your over for 2.5 hours at 250 degrees.
After 2.5 hours, you can do one of two things-- if you prefer a more rustic sauce, simply put the osso bucco on a plate with a generous spoonful of sauce over it. (I love to serve it over a few pieces of polenta, but you could also serve it over pasta, risotto, or mashed potatoes). If you prefer a more refined sauce, after gently removing the shanks (remember, they'll fall apart pretty easily by now), put the sauce through a fine strainer. Return to a pot, add the tomato paste, and stir till it's well incorporated and heated through. Taste either version of the sauce before serving and add more salt or pepper if needed.
In either case, feel free to garnish with any combination of fresh basil, oregano or Italian flat-leaf parsley. You could also sprinkle a bit of crumbled feta or ricotta salata cheese over the top of this dish for extra zing.
Asian-style chicken salad
I threw this one together yesterday for lunch to celebrate Grandparents' Day. It's light, refreshing, and filling all at the same time.
1 head of bok choy, sliced thin
1 heart of romaine, sliced thin
1/2 cup shredded carrots
1/4 cup cilantro leaves
1/2 cup edamame
1/3 cup thin slivers of red, yellow and/or orange peppers
1 cup of shredded chicken breast (you could easily substitute shrimp, salmon, or your favorite tofu)
1/2 cup Chinese crunchy noodles (optional) as garnish
Toss all of this together with the following dressing:
Juice of 1 lime
2 tbsp. olive oil
1 tbsp. sesame oil
1 tbsp. rice wine vinegar
1 tsp. grated fresh ginger
pinch of salt
pinch of black pepper
1 tbsp. duck sauce
Whisk this dressing together and toss just enough with the salad to coat the leaves lightly. Left-over dressing can be stored for at least a week.
1 head of bok choy, sliced thin
1 heart of romaine, sliced thin
1/2 cup shredded carrots
1/4 cup cilantro leaves
1/2 cup edamame
1/3 cup thin slivers of red, yellow and/or orange peppers
1 cup of shredded chicken breast (you could easily substitute shrimp, salmon, or your favorite tofu)
1/2 cup Chinese crunchy noodles (optional) as garnish
Toss all of this together with the following dressing:
Juice of 1 lime
2 tbsp. olive oil
1 tbsp. sesame oil
1 tbsp. rice wine vinegar
1 tsp. grated fresh ginger
pinch of salt
pinch of black pepper
1 tbsp. duck sauce
Whisk this dressing together and toss just enough with the salad to coat the leaves lightly. Left-over dressing can be stored for at least a week.
Thursday, September 9, 2010
Pasta Salad with squash
1 pound cooked and cooled pasta, such as penne, bowties, etc.
1 pint grape tomatoes, cut in half
3 cloves of garlic, minced
1/2 red onion, diced
4 ounces of feta cheese, crumbled (low fat varieties are fine)
2 - 3 tbsp. fresh dill, minced
1/2 tsp. salt
1/2 tsp. fresh cracked black pepper
1/2 cup extra virgin olive oil
1/4 cup red wine or champagne vinegar
2 zucchini and/or summer squash, cut into bite-sized cubes.
Mix together, chill for a few hours, or overnight, and allow to warm up slightly before serving so the flavors come alive.
1 pint grape tomatoes, cut in half
3 cloves of garlic, minced
1/2 red onion, diced
4 ounces of feta cheese, crumbled (low fat varieties are fine)
2 - 3 tbsp. fresh dill, minced
1/2 tsp. salt
1/2 tsp. fresh cracked black pepper
1/2 cup extra virgin olive oil
1/4 cup red wine or champagne vinegar
2 zucchini and/or summer squash, cut into bite-sized cubes.
Mix together, chill for a few hours, or overnight, and allow to warm up slightly before serving so the flavors come alive.
Zucchini Parmigiana
A few weeks ago, I visited the farm of my honorary family from college. They were growing zucchini the size of eggplant, and I took some home with me. In a moment of inspiration, my Mom suggested making zucchini parmigiana and it was AMAZING! Here's the eggplant parmigiana recipe -- nothing needs to change but for the veggies. http://foodislove-judy.blogspot.com/2010/01/eggplant-parmigiana.html. Cut the zukes on a steep angle, so you have large slices.
I think part of the secret is that these zukes were really large, and therefore a bit more tough than the zucchini we usually like to eat sauteed or grilled. They held up really well to the initial roasting and then the baking. But I didn't layer them more than 2 stacks high, and cooked for only 30 minutes so they wouldn't turn to mush. It was delicious!
Now, I've made a lot of converts out of eggplant parm over the years -- but if you know folks who are steadfast in their refusal to eat eggplant, try this variation with them and see if they like it.
I think part of the secret is that these zukes were really large, and therefore a bit more tough than the zucchini we usually like to eat sauteed or grilled. They held up really well to the initial roasting and then the baking. But I didn't layer them more than 2 stacks high, and cooked for only 30 minutes so they wouldn't turn to mush. It was delicious!
Now, I've made a lot of converts out of eggplant parm over the years -- but if you know folks who are steadfast in their refusal to eat eggplant, try this variation with them and see if they like it.
Friday, August 13, 2010
Corn chowder
August and early September are peak season for delicious sweet corn - now's the time to make up a big batch of corn chowder both to eat now, and to freeze for the dog-days of winter when you need a taste of summer sunshine.
This recipe is susceptible to MANY variations and can be made for vegetarians or carnivores.
32 ounces of either low salt chicken broth or vegetable broth (or homemade if you have it!)
1 large onion, diced
2 large garlic cloves, minced
1 small to medium red pepper, diced
2 tablespoons of extra virgin olive oil
2 medium sized potatoes, washed and cut into small cubes
2 cups of fresh corn, cut right off the cob if possible
1 tsp. fresh cracked black pepper
1/2 cup of 2% milk
OPTIONAL ADD-INS:
1 cup diced or shredded chicken
crumbled bacon to garnish
1 cup of crab meat
In a soup pot, saute the onions, garlic and red pepper in olive oil until they become tender -- do this over low heat so as not to allow any of them to brown. They should turn soft and translucent, but not brown.
Add the corn and potato, toss to coat with the oil and veggies, and saute for another minute.
Then add the broth and pepper, bring to a boil, and then simmer over low-heat for about 20 minutes so all the flavors meld and the potato gets tender.
Add the milk right before serving and make sure the soup is hot enough, but don't bring it back up to a boil again.
This is a really hearty meal -- this and some fresh bread will fill you for the entire night.
If you want to add more flavor or protein, feel free to add chicken, bacon, crabmeat, or any other protein that strikes your fancy.
This recipe is susceptible to MANY variations and can be made for vegetarians or carnivores.
32 ounces of either low salt chicken broth or vegetable broth (or homemade if you have it!)
1 large onion, diced
2 large garlic cloves, minced
1 small to medium red pepper, diced
2 tablespoons of extra virgin olive oil
2 medium sized potatoes, washed and cut into small cubes
2 cups of fresh corn, cut right off the cob if possible
1 tsp. fresh cracked black pepper
1/2 cup of 2% milk
OPTIONAL ADD-INS:
1 cup diced or shredded chicken
crumbled bacon to garnish
1 cup of crab meat
In a soup pot, saute the onions, garlic and red pepper in olive oil until they become tender -- do this over low heat so as not to allow any of them to brown. They should turn soft and translucent, but not brown.
Add the corn and potato, toss to coat with the oil and veggies, and saute for another minute.
Then add the broth and pepper, bring to a boil, and then simmer over low-heat for about 20 minutes so all the flavors meld and the potato gets tender.
Add the milk right before serving and make sure the soup is hot enough, but don't bring it back up to a boil again.
This is a really hearty meal -- this and some fresh bread will fill you for the entire night.
If you want to add more flavor or protein, feel free to add chicken, bacon, crabmeat, or any other protein that strikes your fancy.
Tuesday, August 10, 2010
Manicotti
This is my absolute favorite dish in the entire world. My Grandma used to make it for every holiday meal, and a few other times a year as well. A picky and sparse eater as a child, I nonetheless ate manicotti until I was bursting at the seams. My cousin Sean and I used to delight in having contests to see who could eat more, and my shining moment came when I ate 10 and he only finished 8 :)
This is not a recipe for the dieting type -- while there are some ways to cut calories (using part skim cheeses for example), this is NOT a meal that can be made with non-fat cheeses for the cheeses are the be all and end all of the dish. So if you're going to make it, be ready to splurge and revel in the decadence of this delicious meal.
There are pre-made pasta shells for manicotti that you could use if you must. Similarly, large sheets of fresh lasagna pasta will do in a pinch, but there is no substitute for the real thing -- fresh crepes. The recipe is below, and trust me, they are not hard. Once you get the hang of them, it's a piece of cake. My mom and I can knock them out in an assembly line at the rate of about 60 an 30 minutes.
The recipe below makes 12 manicotti, which easily serves 4, and if you have meatballs and sausages on the side, or some other side-dish, could also serve 6. But be warned, as good as these are right out of the oven, they're even better the next day gently warmed up, so I always recommend making a generous enough portion that you'll have leftovers.
Crepes:
4 eggs
1/4 cup water
3/4 cup flour
a pinch of salt
Whisk the eggs, water and salt together until the eggs are thoroughly blended. Sift in the flour a bit at a time, and continue whisking in the flour to make sure there are no lumps. Mix just until the flour is fully incorporated, but do not let the mixture start to get fluffy. Let it sit for a few minutes before cooking.
Take an 8 inch, non-stick frying pan and heat it up over medium heat. Once the pan is warm, lower the heat to medium/low and put a very thin spray of non-stick cooking spray over the pan (you may need to do this again after 6 or so crepes, but if your pan is very good, you might not need to do it again at all). Using a large spoon (the kind you stir a big pot of soup or sauce with), pour the mixture into the pan and roll it around the pan until it forms a full circle on the bottom -- add a bit more if necessary to cover the whole pan. When the edges start to curl ever-so-slightly, flip it over for about 10 seconds, and then remove from heat and put on a plate. If you're going to fill the manicotti right away, there's no need to separate the crepes with anything, but if you are going to wait a few hours or a day or two, separate each crepe with wax paper or saran wrap.
Filling:
8 ounces of ricotta cheese
4 ounces of diced mozzarella cheese (don't use fresh mozzarella -- it's too wet and will make the mixture runny)
1 egg
1/4 tsp. fresh ground black pepper
1 tablespoon minced fresh Italian flat leaf parsely
1/4 cup grated parmigiano reggiano cheese
As an option, you could also add about 1/2 cup cooked, chopped spinach to the filling.
Stir this together, and fill each crepe with about 2 heaping teaspoons of the mixture before rolling them up. Place them in a casserole dish that's generously lined with tomato sauce (I prefer the sauce made with meatballs and sausages because the flavor is richer, but marinara sauce is great too. Do NOT use Bolognese sauce as it's too overwhelming and the meat will over-power the delicate cheese-filled crepes). Once they're all in the dish, cover with more sauce and then sprinkle liberally with shredded mozzarella. Cover with aluminum foil and bake for about 35-45 minutes, at 350 degrees, until bubbling on the sides and so hot in the middle that you can't stick your finger into it without immediately recoiling. Be sure to put a few toothpicks in the top so the aluminum doesn't stick to the manicotti.
Remove from the oven and let it sit for about 5 minutes before serving so the cheeses can firm up just a bit. It will make serving much easier.
When heating up leftovers, either microwave them at medium power until just warmed through, our put them in a saute pan, with a little bit of water, and gently heat over low heat.
This is not a recipe for the dieting type -- while there are some ways to cut calories (using part skim cheeses for example), this is NOT a meal that can be made with non-fat cheeses for the cheeses are the be all and end all of the dish. So if you're going to make it, be ready to splurge and revel in the decadence of this delicious meal.
There are pre-made pasta shells for manicotti that you could use if you must. Similarly, large sheets of fresh lasagna pasta will do in a pinch, but there is no substitute for the real thing -- fresh crepes. The recipe is below, and trust me, they are not hard. Once you get the hang of them, it's a piece of cake. My mom and I can knock them out in an assembly line at the rate of about 60 an 30 minutes.
The recipe below makes 12 manicotti, which easily serves 4, and if you have meatballs and sausages on the side, or some other side-dish, could also serve 6. But be warned, as good as these are right out of the oven, they're even better the next day gently warmed up, so I always recommend making a generous enough portion that you'll have leftovers.
Crepes:
4 eggs
1/4 cup water
3/4 cup flour
a pinch of salt
Whisk the eggs, water and salt together until the eggs are thoroughly blended. Sift in the flour a bit at a time, and continue whisking in the flour to make sure there are no lumps. Mix just until the flour is fully incorporated, but do not let the mixture start to get fluffy. Let it sit for a few minutes before cooking.
Take an 8 inch, non-stick frying pan and heat it up over medium heat. Once the pan is warm, lower the heat to medium/low and put a very thin spray of non-stick cooking spray over the pan (you may need to do this again after 6 or so crepes, but if your pan is very good, you might not need to do it again at all). Using a large spoon (the kind you stir a big pot of soup or sauce with), pour the mixture into the pan and roll it around the pan until it forms a full circle on the bottom -- add a bit more if necessary to cover the whole pan. When the edges start to curl ever-so-slightly, flip it over for about 10 seconds, and then remove from heat and put on a plate. If you're going to fill the manicotti right away, there's no need to separate the crepes with anything, but if you are going to wait a few hours or a day or two, separate each crepe with wax paper or saran wrap.
Filling:
8 ounces of ricotta cheese
4 ounces of diced mozzarella cheese (don't use fresh mozzarella -- it's too wet and will make the mixture runny)
1 egg
1/4 tsp. fresh ground black pepper
1 tablespoon minced fresh Italian flat leaf parsely
1/4 cup grated parmigiano reggiano cheese
As an option, you could also add about 1/2 cup cooked, chopped spinach to the filling.
Stir this together, and fill each crepe with about 2 heaping teaspoons of the mixture before rolling them up. Place them in a casserole dish that's generously lined with tomato sauce (I prefer the sauce made with meatballs and sausages because the flavor is richer, but marinara sauce is great too. Do NOT use Bolognese sauce as it's too overwhelming and the meat will over-power the delicate cheese-filled crepes). Once they're all in the dish, cover with more sauce and then sprinkle liberally with shredded mozzarella. Cover with aluminum foil and bake for about 35-45 minutes, at 350 degrees, until bubbling on the sides and so hot in the middle that you can't stick your finger into it without immediately recoiling. Be sure to put a few toothpicks in the top so the aluminum doesn't stick to the manicotti.
Remove from the oven and let it sit for about 5 minutes before serving so the cheeses can firm up just a bit. It will make serving much easier.
When heating up leftovers, either microwave them at medium power until just warmed through, our put them in a saute pan, with a little bit of water, and gently heat over low heat.
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