Wednesday, March 31, 2010
Tuesday, March 30, 2010
CAULIFLOWER MAC & CHEESE
Ingredients (can serve about 10 people)
1-1/2 lbs of cauliflower cut in about 1/2 inch pieces
2 cups shredded fontina cheese
2 cups shredded gruyere cheese
1 box penne pasta cooked til just about done
8 oz pancetta, cut in small cubes
1/2 cup heavy cream
3-1/2 cups milk
1/4 cup flour
2 tbl white wine
1 stick unsalted butter
1-1/2 cups italian breadcrumbs
1-1/2 cups panko breadcrumbs
1/4 cup chopped flat leaf parsley
1/4 tsp grated nutmeg
pinch of cayenne pepper
salt and pepper
Preheat oven to 375 degrees
Combine breadcrumbs, 2 tbl melted butter, parsley, 1 tsp salt, 1/2 tsp pepper set aside. In a large ovenproof pot cook pancetta over medium heat. Remove it and let it drain on paper towel. In the same pan add cauliflower and cook in pancetta fat for about 10 minutes. Add tbls of butter as needed, up to about 3 tbl to cook the cauliflower. Transfer cooked cauliflower to a bowl and pour the pancetta fat and butter on top. Put a couple tbl of water in the pan and get all the good bits off the bottom and pour this over the cauliflower.
In the same pan melt 3 tbl butter and add flour to make a paste. Make sure all the flour is combined so there are no lumps. Add the wine and milk and cook about 10 minutes until it starts to thicken. Add cheeses...yyyyuuuuummmmmmm..., cayenne, nutmeg, cream, pasta salt and pepper to taste. Add pancetta and cauliflower back to pot and mix. Sprinkle breadcrumb mixture on top and cook in the oven for 30 minutes. Then turn the oven to broil and broil a few minutes until the breadcrumbs become golden brown...
My mouth is watering..this is so creamy and delicious.
ENJOY!
Monday, March 29, 2010
SWEET AND SOUR CHICKEN
Ingredients
2 tbl canola oil
2 boneless chicken breasts cut in strips
1/2 cup chopped red pepper
1/2 cup chopped green peppers
1 can sliced water chestnuts
1 cup canned pineapple chunks reserve juice
3 tbl light brown sugar
3 tbl rice wine vinegar
1/4 cup chicken stock
4 tsp cornstarch with 4 tsp water
salt
pepper
In a saute pan with canola oil heat over medium high heat. Salt and pepper the chicken and add to pan. When chicken is golden brown on all sides remove from pan and drain oil on paper towels. In the same pan add peppers and cook for 3 minutes. Add pineapple chunks, juice, water chestnuts, sugar, vinegar and chicken stock and bring to a boil. Simmer and add the combination of cornstarch and water until thickened. Add chicken to pan and heat until cooked through. serve over rice.
It is a very light dish. You could add some soy sauce if you want as well.
ENJOY!
Sunday, March 28, 2010
CAESAR DRESSING
Friday, March 26, 2010
MY ANTIPASTO SALAD
I am serving this to my family at a party tomorrow. Now most people would think of an antipasto platter as a platter with slices of meats and cheeses and maybe some olives, peppers, etc. While I do like this serving style too, I like my guests to be able to take a scoop of this antipasto, get all the great flavors in one bite with no need for silverware. I serve it with hot crostini so it becomes more like an unbelievably good antipasto bruschetta. The fact that it is also a "make it the day before" appetizer makes me have more time greeting and enjoying my guests when they arrive.
I don't like much heat in my food so if you like heat just add some pepperocinis, or hot giardiniera which is found near the roasted red peppers and italian artichokes in your market.
Ingredients
10 oz jar roasted red peppers chopped, reserve juice
12 oz jar marinated artichokes chopped, reserve juice
6 oz jar pitted kalamata olives chopped reserve juice
10 oz sopressata (salami) diced very small
10 oz genoa salami diced very small
12 oz smoked mozzarella diced very small
12 oz provolone diced very small
10 oz mild (or hot) giardiniera, reserve juice
This serves about 12-15 people as an appetizer, so vary the ingredients for your guest size. In a large bowl combine salamis and cheeses. Add red peppers, artichokes, kalamata olives and giardiniera. Combine all the reserved juices form the red peppers, artichokes, giadiniera and olives and stir. Add about 1/2 cup to the bowl. Stir and taste. Keep adding more juice until your desired flavor. You may want to add some additional olive oil, red wine vinegar or just more juices from the jars of the peppers, artichokes and olives. I find that the juices I reserve seem to be enough to compliment the other ingredients.
I usually plate this in a bowl with a nice red leaf or romaine on the bottom and just pile this on top so that some of the lettuce leaves surround the outside of the bowl, or you can simply serve it like the picture above. A true crowd pleaser and easy to eat while standing at a cocktail party.
ENJOY!
Thursday, March 25, 2010
EASY CHICKEN MARSALA
Wednesday, March 24, 2010
CALZONE OR SUBMARINE DRESSING
Tuesday, March 23, 2010
GOOEY CREAMY CHOCOLATE CUPCAKES
Monday, March 22, 2010
YUMMY BANANA BREAD
too many bananas and I don't eat them fast
enough and then they start to get a few brown spots and then I don't really want to eat them.
So the only thing left to do is make banana
bread!!!!! I make this probably once a month
and send it off with my husband to his office
and he claims it is devoured within minutes.
Many of his co-workers have asked for this recipe.
Super simple and delicious. If you like nuts
in your banana bread..simply add to the
mixture after if is fully combined.
Ingredients
2 cups bananas mashed with a fork
3 eggs
1 cup canola oil
1 tsp vanilla
2 cups flour
1 cup granulated sugar
1 tsp baking soda
1/4 tsp salt
Combine the first four ingredients in a mixing bowl. In a separate bowl combine last four ingredients. You know the rule in baking is always to have a bowl for wet ingredients and one for dry. Using a mixer, combine dry ingredients into wet ingredients. Mix until combined, but bananas can still be a bit chunky.
Pour into greased 9 x 5 loaf pan. Cook at 350 degrees for 50 minutes. If you prefer muffins, grease a muffin tin and fill with mixture and cook at 350 for about 25 minutes. Always check for doneness by using a toothpick or fork. Place the toothpick or fork in the deepest part of the loaf and if it comes out clean then it is done. Cool on a rack. My favorite way to enjoy this bread is to slather a slice with cream cheese....yummy.
ENJOY!
Sunday, March 21, 2010
This is new for me, I am actually blogging a restaurant. This is not just any restaurant. My apologies to my followers who do not live around the Chicago area and may not be able to visit Wildwood.
Just go to http://www.wildwoodsteak.com/ to find out more.
Saturday, March 20, 2010
ORANGE ORANGE CHICKEN
Ingredients
2 full boneless chicken breasts cut into 1/2 inch pieces
1-1/2 cups water, plus 2 tbl
3 tbl orange juice
1/4 cup lemon juice
1/3 cup rice wine vinegar
3 tbl soy sauce
1/2 tsp fresh ginger minced
1 shallot minced
3 cloves garlic minced
1 tbl orange zest
1 cup brown sugar
1/2 tsp red pepper flakes
3 tbl corn starch
1/2 cup panko breadcrumbs
3/4 cup flour
1 tsp salt
1/2 tsp pepper
3 tbl canola oil
In a small sauce pan combine 1-1/2 cups water, orange juice, lemon juice, vinegar and soy sauce over medium high heat. Then add, orange zest, brown sugar, ginger, shallot, garlic and red pepper. Bring to a boil and then remove from heat and let it cool. At this point you should taste the sauce to check the sweetness. Add more juice or more soy depending on what you like.
When the sauce cools pour 1 cup into a ziploc bag and add chicken pieces to marinate. Place in the refrigerator for at least 2-3 hours.
In a large shallow bowl combine panko, flour salt and pepper. After the chicken has marinated, dredge the pieces in the panko, flour mixture.
Heat oil in a pan and in batches add the chicken and cook until golden brown and cooked through. Drain excess oil from the chicken on paper towels. When you are done cooking the chicken, wipe out the pan and add the remaining sauce. Heat to a boil and add the cornstarch and remaining water. You should combine the cornstarch and water in a separate bowl first to remove any lumps. Turn heat to low and stir until sauce thickens. Pour the sauce over the chicken and serve.
SOOOOOOOOOO good!!!
ENJOY!
Friday, March 19, 2010
MY RACHEL'S FAVORITE
This is Rachel's favorite dish that I make. In fact in my three ring binder of recipes it is called "Rachel's Favorite". It a mushroom and asparagus pasta dish. It is also a good one for all of us in keeping with our Lenten promise for no-meat Fridays.
Again this is a recipe you can change up by changing the vegetables. You should use a hearty vegetable that can stand up to 10-15 minutes of cooking like cauliflower for example.
Ingredients:
1 box penne pasta
5 tbl unsalted butter
1 lb of mushrooms either button or cremini quartered
1 lb asparagus chopped into 1/4 in pieces
1 clove garlic minced
1 shallot minced
1 cup mascarpone cheese
1/4 cup heavy cream
1/4 tsp nutmeg
salt
pepper
parmesan cheese
1/2 cup walnuts toasted and chopped (optional)
While making the sauce, cook pasta in boiling salted water until al dente and drain
Meanwhile melt butter in a large saute pan over medium heat. Add shallot and cook 2 minutes. Add garlic and cook 1 minute. Add the mushrooms and saute until the water from the mushrooms is mostly gone, about 5-7 minutes. Add the asparagus and cook about 5 minutes. Stir in mascarpone cheese, heavy cream, nutmeg and let it cook until it thickens a bit about 4 minutes. Remove from heat. Add the pasta and toss in the mixture to combine. Taste the sauce, if it needs salt and pepper add to taste. I like a little kick so I add pepper for sure. Add the walnuts if you desire. Serve with a nice crusty Italian bread.
ENJOY!
Thursday, March 18, 2010
MY FAVORITE SALAD DRESSING
Wednesday, March 17, 2010
MOZZARELLA STICKS
Ingredients
1-1/2 cups panko bread crumbs
1/3 cup italian breadcrumbs
1 cup parmesan cheese grated
5 eggs
2 (16 oz) whole milk mozzarella cheese
1 tsp salt
1/2 tsp pepper
2 cups canola oil
Marinara sauce
Cut the mozzarella cheese into sticks about 1/2 wide. In a shallow bowl combine both kinds of breadcrumbs, parmesan cheese, salt and pepper. In another shallow bowl beat eggs. Working in batches, dip the mozzarella sticks in the egg mixture. Drain excess egg off and then put sticks in the breadcrumb mixture. After you coat them all over, lay them on your counter over wax paper or on a baking sheet. After you coat the sticks once, repeat by putting them back in the egg mixture and an additional coating of the breadcrumbs. Place the twice coated sticks in a covered container and put in the freezer.
When you are ready to cook, heat the oil in a saute pan. Make sure the oil is really hot. Fry the sticks for about a minute a side until they are golden brown. Drain them on paper towel. I like to sprinkle them with a dusting of parmesan cheese and serve while warm with your favorite marinara sauce.
Since my family loves these, I make big batches of them and freeze them in freezer paper in groups of about 10. Make sure you keep them separated from each other in the freezer paper so they don't freeze together. So when someone has a craving I can just pull them out of the freezer and they are ready within minutes. A big crowd pleaser.
ENJOY!
Tuesday, March 16, 2010
ITALIAN WEDDING SOUP
Bring broth to a boil and add meatballs and endive. Cook for 10 minutes. Meanwhile, boil water and cook 8 oz of a very small pasta. In a small bowl whisk 2 eggs and 3 tbl cheese. Stir the soup while pouring the egg mixture into pot. Taste and add 1 tsp salt and 1 tsp pepper to desired taste. Add pasta to the soup and serve.
Serve with bread and extra parmesan cheese....WONDERFUL...again so easy.. I make big batches of this soup and freeze it in two serving containers for myself and my husband. I do not add cooked pasta to the ones I freeze as pasta tends to expand. So when I take ones from the freezer I cook a little pasta and add it when it is hot and ready to serve.
ENJOY!
Monday, March 15, 2010
TOMATO BASIL SOUP
Sunday, March 14, 2010
WINE AND CHEESE PARTY
Wine and cheese...my two favorite things.... At my sister Mary Ann's house yesterday she said several followers of my blog wanted a secret to a good wine and cheese event. So very easy and frankly so delicious. The hardest part is determining the progression of samplings and the snacks to serve.
So let's start with the snacks that will help the palate move through the sampling. For the white wine samplings a melody of sliced melons, mild dried fruits,water crackers and almonds. When you move to the reds your snack selection should include rustic hearty bread, salami, preferably a sopprasata which is a bit more spicy than a genoa salami and at the end a nice dark chocolate. As one of my favorite people reminded me, cheese should ALWAYS be served at room temperature to capture its fullest flavor. So make sure you take the cheese out of the refrigerator at least 3 hours ahead of time.
Pairings are below and should be served in this order...mild to strong...white to red...meek to robust...
Start:
WHITE:
Champagne (Moet or like) with a nice Gouda or Edam
Sauvignon Blanc with goat cheese
Chardonnay and brie
RED:
Pinot Noir and Gruyere
Cabernet or Port with Maytag bleu cheese and dark chocolate.
Again, the focus is not only the cheese and wine but the snacks in between that cleanse the palate between wine and cheese flavors. For this event an interesting table design is also a crowd pleaser. One of my favorites is getting a big tablecloth and putting empty boxes or upside down bowls on the table covering them with the tablecloth and placing snacks/cheese on top of them to give your table a dimension like a top notch restaurant buffet.
To serve the wines you need at least three different glasses per person. One champagne flute, one white and one red. If you have won the lottery and can serve a different glass per wine, please be related to me and add me to your will in a big way. The snacks should be displayed by the types of wine they are paired with. As always buy the wine and cheese at markets that have people who can help you chose the best types within your budget.
ENJOY!
Saturday, March 13, 2010
STEAMED CLAMS AT HOME
Friday, March 12, 2010
THE BEST PICKLES AND RELISH
Thursday, March 11, 2010
STUFFED PEPPERS
Wednesday, March 10, 2010
PASTA PRIMAVERA (simple and cheap)
Preheat oven to 450 degrees
Tuesday, March 9, 2010
FRUIT WITH YOGURT AND GRANOLA DRESSING
Monday, March 8, 2010
VODKA SAUCE WITH PENNE
This sauce is fabulous..you can make it as spicy as you like by adjusting the red pepper flakes. I believe using San Marzano tomatoes is the key. They are more expensive but they have such a wonderful taste and worth the extra buck per can.
Ingredients:
1/2 cup olive oil
1 medium spanish onion chopped
3 cloves garlic diced
2 tbl fresh oregano chopped
2 (28 oz) cans whole peeled San Marzano tomatoes
1/2 tsp red pepper flakes
1-1/2 tsp dried oregano
1 cup heavy cream
1 cup vodka
1/2 cup parmesan cheese
salt, pepper
pasta of your choice
Preheat oven to 375 degrees
Heat olive oil in a saute pan that you can eventually transfer to the oven covered. Add onion and garlic. Cook for 5 minutes, add red pepper flakes (more if you like it spicy), dried oregano and vodka. Simmer until liquid reduces.
Add tomatoes but reserve juice from cans. Add 2 tsp salt and pinch of pepper. Cover pan and put it in the oven for an hour and a half. Let cool for 20 minutes. Put sauce in a blender or food processor until smooth. Return it to the pot and add heavy cream, fresh oregano and taste to see if it needs salt and pepper. Simmer for about 5 minutes. Stir in 1/2 cup parmesan cheese. Serve over pasta of your choice with parmesan cheese.
This is so tasty you will be making it over and over again. ENJOY!
Sunday, March 7, 2010
HONEY TERIYAKI VEGETABLES
Okay so last night I stayed up too late and was kareoking in Galena with a group of people I didn't know so this is a rough one for me...haha.
This vegetable recipe is so delicious and a great side dish that goes with steaks, chicken or fish. I see my friend Rich is a follower who hates nuts in his food so he can certainly omit them, but they are a key component in my opinion.
Ingredients:
3 tbl teriyaki sauce
1-1/2 tbl honey
1-1/2 tbl unsalted butter
1-1/2 tbl fresh lemon juice
3 slices of good bacon
3/4 cup red bell peppers cut in strips
2 carrots sliced into thin coins
1 small zucchini sliced into thin coins
1 shallot thinly sliced
1-1/2 lbs fresh green beans
3/4 cup cashews
Combine sauce, honey and butter in a bowl set aside. In a large sauce pan 3/4 filled with water, add the lemon juice. Heat to high and add beans and carrots and cook until beans are bright green and carrots are tender about 5 minutes. Drain and put them in a bowl with water and ice cubes. Drain again and set aside.
In a saute pan add bacon and cook over medium high heat until crispy but not burned. Remove cooked bacon from the and crumble and set aside. Cook the pepper, zucchini and onion in the hot bacon fat and cook about 3-4 minutes. Add cashews, bacon, carrots and beans to the skillet. Cook through and pour into a serving dish and toss gently with teriyaki honey sauce.
As with so many recipes, you can add other types of vegetables or limit it to a few you prefer. ENJOY!
Saturday, March 6, 2010
SALMON FILLET AND JULIENNE VEGETABLES
Friday, March 5, 2010
Thursday, March 4, 2010
COCKTAIL TIME...I AM THIRSTY
Wednesday, March 3, 2010
IT'S CHICKEN PICCATA DAY
Tuesday, March 2, 2010
A Pantry Must Have
1/4 cup cream cheese
Monday, March 1, 2010
Popular Posts
-
Today, the Mai Tai Tahiti the most popular beverage, and has served in all restaurants and bars. Requires careful selection of the tropical...
-
A good friend passed this one along to me. Blood and Sand was created from the 1922 classic silent movie of the same name starring Rudolf V...
-
It's Columbus Day Weekend!!!!! Trees changing color, Fall crisp air...and just one more reason to celebrate being (at least partially) I...
-
Happy Derby Day! The key to a good Mint Julep is good bourbon and fresh mint. I am in on the mint...bourbon???? Frankly for me, if I need to...
-
Well you can't enjoy Cinco de Mayo without a fabulous MARGARITA!!!! These are a bit strong but if you are going to have one shouldn'...
-
This Portland, OR landmark creates the Best, "CRAZIEST" doughnuts in all the world! Ken Pogson and Tres Shannon had been wacky fri...
-
This dish is so full of flavor and so void of calories. Portabella mushrooms have lots of fiber so you tend to feel fuller after you eat th...
-
The Hurricane became popular at Pat O'Brien's bar in 1940's New Orleans. According to legend it debuted at the 1939 World's ...
-
We recently had dinner at a favorite Italian restaurant in town. They serve a small bowl of marinated olives upon your arrival....love that!...
-
As written in a review of this book....."Venerated food writer James Beard wrote more than 20 books over the course of his life, but t...